Hey everyone, surprise the endless rain officially ends on Sunday and what better way to enjoy the outdoors than checking out a dozen or more of your favorite food trucks?!!!
From 11am – 5pm, Food trucks that serve coffee, ice cream, slushies, dumplings, lobster, falafel, and more will be available at Grand Army Plaza.
Here’s the line up so far:
Kelvin Natural Slush Co.
Red Hook Lobster Pound
Eddie’s Pizza Truck
The Frying Dutchmen
The Treats Truck
Vanleeuwen Ice Cream
This Food Truck party is being organized by the Prospect Park Alliance with the NYC Food Truck Association.
See you there!]]>
Quick! Name 3 Asian cuisines. Was Korean among your choice? If so, do you know what Kal Bi Jim, Jap Chae, Mo Deum Jeon, and na Mul are? If you don’t, don’t worry. The Korean Government is lavishly launching a new marketing campaign through the newly formed Korean Food Foundation (KFF) under the direction of the Ministry for Food, Agriculture, Forestry, and Fisheries to help educate and embrace the amazing foods from Korea. Sound crazy? Who cares, I just love Korean food and so should you. Yesterday I was invited to a launch party at Bann Korean Restaurant (350 W 50th St) filled with a few high ranking dignitaries such as Kim Young-Mok (South Korean General Consulate of NY) and journalists including Korean TV broadcasters, The Korean Daily Press, and a few other food bloggers (Rachel from The Daily Meal and Regina from Gastropoda). The star of the event was Korean born celebrity Kelly Choi of Bravo’s Top Chef Masters who spent a few minutes introducing the food. Our lunch that day was both a celebration of the Korean Cuisine and the Lunar New Year. Like other Asian cultures, Korea celebrates the Lunar New Year with their own auspicious dishes including the Tteokguk or Dduk Gook.
At Bann, this dish was delicately prepared with sliced unsweetened rice cakes in a rich beef broth with grilled rib eye, egg and seaweed. This was one of my favorite dishes of the day – the broth was amazing and perfect in this cold weather. The grilled rib eye definitely gave it a bolder and richer taste while the rice cake discs just melted in your mouth. I also really enjoyed the Kal Bi Jim (braised beef short rib with a sake glaze), it was extremely tender and melted in your mouth.
Other dishes included of course Kim Chi and the small side dishes called Nam Mul ( Korean bellflower, fern brake, and spinach)
As well as some Jap Chae (glass noodles, vegetables and beef) and Mo Deum Jeon (assorted Korean style vegetable pancakes)
I was completely stuffed at this point but managed to sample the dessert menu which included a sweet cinnamon and ginger tea with persimmons (soo jung gwa) along sweetened rice cakes.
For more information about Korean Food including recipes, cultural information, restaurants, and more you can visit the official Korean Food Foundation Hansik website at www.hansik.org.
After the meal, I spent a few minutes with Kelly and asked her about her plans for the new TV season. While rumors about who will be hosting Top Chef Masters Season 3 are still stiring, I was excited to find out that Kelly is coming back to Secrets of New York and filming will begin in early March with new costumes (I have to admit I didn’t complain about the original costumes) and new secrets of New York including an episode on prohibition and another one on the theatre district back in the day. Stay Tuned!
3400 W 8th St
Los Angeles, CA 90005
Last month my brother in law took us out to one of his favorite Korean BBQ’s in LA called Honey Pig. That’s a pretty tall statement given that Koreatown is the largest Korean neighborhood outside of Korea but soon we all found out pretty quickly why Honey Pig is pretty amazing. When you arrive you first notice the unusually shaped BBQ grills at each table at Honey Pig – they have domes instead of flat surfaces.
Think of the concept of the Foreman Grill here and it all makes sense, except in this case it’s not about draining away the grease but using it to further cook and flavor the meal. Meat is placed on the top of the honey pit grill and the fatty oils drip down to the kim chi. Awesome!!!
My family actually celebrated Thanksgiving at Honey Pig this year and although it seems weird, we weren’t the only ones – it was pretty packed by the time we got started. When we all thought we had maxed out our Thanksgiving appetite after going through several plates of pork bellies (definitely need to order this cut of meat), the server came by with a plate of rice and lettuce and dumped it over the grill.
At this point we all started laughing because there was no way we could eat anything more, especially rice. But after leaving it on the grill to soak up the grease and get crispy, we gave it try and ended up eating it all!
Definitely check out Honey Pig in LA if you get the chance. Enjoy!
21022 Northern Blvd
Bayside, NY 11361
My sister and her fiancé go out to Korea Town all the time and most recently they’ve ventured out to Flushing thanks to access to a friend’s car. He swears Hahm Ji Bach is one of the best Korean BBQ in the NY area. Having grown up in Korea and LA, I took his word for it and last Sat we all checked it out. Having a car definitely helps getting to Hahm Ji Bach but you can take the LIRR to the Murray Hill stop (subway in Flushing is much further away).
On the street are several other Korean BBQ and Chinese restaurants and the smells of the food is intoxicating. Hahm Ji Bach, squeezed between a noodle place and another restaurant, is crowded that night. We step in from the brisk fall night and welcome the warm smoky interiors as we wait for our table among the hungry crowds. Finally after bargaining in Korean, Mike is able to get us a larger table in the back (they originally wanted to put us at a smaller table or down in the basement).
We started with 2 slabs of pork belly. It’s BBQ’d on a hot iron plate that is tilted at a slight degree to allow the drippings to flow down cleverly into a receptacle below the plate. After about 5-10 mins, the waitress came by and cut the pork into small bite sized pieces and we started to eat. It’s a savory, melt in your mouth, succulent piece of pork. Normally I have in wrapped in a piece of lettuce with garlic or thin slices of green onion but I discovered an alternatively delicious method – wrapping the meat inside of a thin slice of pickled radish. The vinegar really blends well with the spices and the smoky flavor. We then we moved on to the beef short ribs and finally the spicy pork.
Overall Hahm Ji Bach is an amazing Korean BBQ place. The meat is first grade and you can tell they take the time to properly marinate the meat. Normally I would have eaten a lot more but that day I but I actually spent the afternoon at Govenor’s Island at a disastrous Oktoberfest (I’ll blog about this later). Enjoy!!
Ok I love dumplings. I’ve blogged about various places to eat dumplings (jiaozi) in China as well as here in NY, and of course recipes on how to make homemade dumplings. Who doesn’t like dumplings? Well, if you are in NY on Sat Sept 25th, be sure to check out the 2nd annual NYC Dumpling festival presented by Tang’s Natural Dumlings.
What: 2nd Annual Dumpling Festival and 7th Annual Dumpling Eating Contest.
Where:Sara D. Roosevelt Park in New York City (next to the E Houston Whole Food Market) On Houston between Forsyth and Chrystie
When:Saturday, September 25th, 2010 from 12:00 p.m. to 5:00 p.m
“Our first-of-its-kind event last year, celebrating dumplings from around the world, was so successful, we decided to make this into an annual event,” said Terry Tang, CEO of Tang’s Natural. “Attendees will be able to taste and experience dumplings from around the world. We will feature international dumpling selections, such as the Italian ravioli, Korean mandoo, and Polish pierogis.
The 7th annual dumpling eating contest will take place for its 7th year and don’t worry – this isn’t an excuse to exercise American excess. The proceeds of the events will benefit the NY City Food bank. Last year alone, TMI Food Group donated over $50,000 and provided more than 170,000 meals for needy New Yorkers.
Admission to the family-friendly event is free but you will need to purchase a ticket ($20 for four tastings) to sample the dumplings at the Festival.
Judges for this year’s contest include James Beard Foundation Vice President Mitchell Davis, Food Bank For New York City Business Partnerships Director Tricia Rumola, Whole Foods Marketing Team Leader Elly Truesdell, and Edible Manhattan and Edible Brooklyn Publisher Stephen Munshin.
Competitive eaters Olga Zaitseva and “Gentleman” Joe Menchetti, last year’s winners eating 40 and 53 dumplings in two minutes, respectively, are expected to return to defend their titles.
Just in case you think you are up for the challenge, the deadline for registration is September 17th, 2010. For more information, please visit www.dumplingfestival.com.
See you there!!!! (Can’t make it? You can get Tang’s Dumplings at Whole Foods).
About Tang’s Natural
Tang’s Natural is a division of the TMI Food Group, founded in 1989, to manufacture a wide variety of noodles, wrappers, and appetizers including Dumplings, Sui Mei, Egg Rolls, and Spring Rolls. Tang’s Natural products are healthy without compromising great taste. Our products are made with the finest all-natural ingredients –minimally processed, no artificial additives. We proudly use Bell & Evans natural chicken for our dim sum. With Tang’s Natural, it’s a smarter way to eat healthy.
About the Food Bank For New York City
Food Bank for New York City recognizes 27 years as the city’s major hunger-relief organization working to end food poverty throughout the five boroughs. As the city’s hub for integrated food poverty assistance, the Food Bank tackles the hunger issue on three fronts –food distribution, income support and nutrition education – all strategically guided by its research. Learn how you can help at www.foodbanknyc.org.]]>
Got your plans set up for Labor Day weekend yet? No!?? Go check out the Parked NY Food Truck Festival on Governer’s Island this weekend on Sunday. It’s free to take the ferry and it’s free to attend the event. The food? Not free, but it’s going to be a stellar food truck line up and well worthwhile!
Some of the food trucks confirmed for the parked food truck festival so far include:
Jamaican Dutchy Food Truck, Rickshaw Dumpling Food Truck, Green Pirate juice Food Truck, Joyride Truck, Red Hook Lobster Pound, Van Leeuwen Artisan Ice Cream Food Truck, Halo Berlin, The Cinnamon Snail, Kelvin Natural Slush Co Food Truck, Hermelinda Mexicana and more!
WHEN : Sunday, September 5th
WHERE : Colonel’s Row @ Governors Island
DOORS : Noon – 5pm
COVER : Free!
RAIN DATE: Sunday, September 26th
Ferry Schedule Link: http://www.govisland.com/html/visit/directions.shtml
I checked out Governer’s Island last week for the Jazz Age Lawn party – it was awesome. If you have a bike, bring it along. It’s a great way to check out the entire island. Governor’s Island is kind of shaped like an ice cream cone. Colonel’s row is runs West East across the island at the upper (bottom of the ice cream scoop) portion of the Island. Enjoy!! These NY Food Trucks won’t disappoint!]]>
199 Grand St (between 1st St & Bedford Ave)
Brooklyn, NY 11211
Last Friday’s Wall St Journal Food section featured an article entitled “The New Hot Cuisine: Korean”. Really? According to the author, it’s new cause Kim Chi is appearing on the menus of various notable restaurants such as Chicago’s Blackbird or NY’s WD~50. The article is also a nod to David Chang’s empire of Korean inspired Momofuku restaurants. Personally, I think that whole section of the article was just filler so more contextual ads could be sold on the page (I work in digital media). I did like the bit on the twitter location posting enabled Kogi Korean Taco trucks in LA. That’s rad dude! I can’t wait till they open in NY.
In the meantime, out in Williamsburg there’s just one Korean restaurant that I know of. It’s named Dokebi and it’s located on the south side on Grand off of Bedford. They have a full spread of Korean dishes including Jap Chae, stone bowl baked Bibimbap, and Korean bbq. First time I went to Dokebi was to meet up with my old friends Kim (who funny enough we nicknamed kim chee) and Trish a year and half ago. Since then it’s been a favorite place to fulfill those Korean food cravings. Just a note, I’ve had better Bibimbap – at Dokebi they sometimes don’t heat the stone bowls enough so you don’t get that tasty layer of charred rice on the interior of the bowl – ask them to serve it “well done” and you’ll be good. The Jap Chae and bbq on the other hand are awesome.
Finally, Dokebi wouldn’t be a restaurant in Williamsburg if there wasn’t something slightly alternative about it. For one, they always have great music here. Some nights you’ll be treated to hours of 80s Classics like Joy Division, Pat Benatar, and Bon Jovi. Secondly you’ll find a dark back room that features a full bar with a huge selection of scotch. Great place to start or end your meal. Interestingly, Dokebi means Devil in Korean. Ha Korean, the new hot cuisine indeed!]]>
New York NY Restaurant Week Summer 2008
NY Restaurant Week ( Summer Edition ) all starts one week from Monday and at the special 3 course prix fixe meals of $24 for lunch / $35 for dinner, you’d better book your reservations ASAP!!
Some notables for this summer’s NY Restaurant Week:
Which restaurants will you be checking out? Place your comment below]]>
49th @ 6th Avenue
Midtown New York
Last week I decided to give the Korean Bulgogi Cart in Midtown NY a second chance. My coworker, who lived in Korea for some time, has been going there consistently for the past month and promised me they’ve made improvements. My biggest complaint was that the sandwiches, although only $2 each, were too small and not all that great. It was a gimmick. The rice dishes were also pretty tiny and they only supplied a miniscule amount of kim chee. We went back and sure enough the menu had changed. The prices all across the board were a bit more now. The rice dishes, once $5, are now $6 but they come in larger containers. You can also have the option to supersize your meat for a small price ($2, I think). I got a plate of the Kalbi Ribs over rice. It came with rice, some jap chae noodles, and fresh fruit. It was indeed more in quantity and worth the $1 price increase. As for the Kim Chee? Same old tiny containers. If I remember correctly, you could go there and get the meat upgrade and the total price would be less than Duke’s. It wouldn’t be completely fresh but you at least get a bonus on the jap chae noodles and the fruit. Either way you look at it the cart has evolved which means I’m going to add this back on my list. See you there!]]>
Gahm Mi Oak Korean Restaurant
43 W 32nd Street
212 – 695 4113
I was near Korea Town a few days ago and having just bought a brand new ‘autographed’ copy of the the 2008 NY Michelin Guide , I thumbed through their selections for K town and found Mandoo Bar is in the book (I remember going to this place during their grand opening back in ’99) and so is Cho Dang Gol (they make one of the best Bi Bim Bap I know). But I knew that my semi hole in the wall joint, Gahm Mi Oak would not make the Michelin book review (Gahm Mi Oak did make it into Zagat -fuck, guess I do need to buy a Zagat afterall) so here I am posting and pleading on behalf of this fine establishment. Ok, so going back to Sul Long Tong or Seolleongtang 설렁탕 , it’s a fine noodle broth soup with a silkenly smooth texture a bit like Chinese Congee. The soup base is made from slow cooked boiled ox bones which pack in an earthly rich flavor. It’s usually served with rice, noodles, and slices of beef. You garnish with raw green onions and salt. This is a godsend soup if you’re feeling a little under the weather. At the rear of Gahm Mi Oak, you’ll see the huge steel vats that they use to traditionally slow cook the bones over several days. An order of Seoleongtang also comes with a plate of fresh Kim Chi which they mix, slice, and serve right at your table. Besides its beneficial therapeutic qualities for the cold and flu, Sul Long Tang also has another very popular usage – it’s great for hangovers! That’s right this stuff is probably one of the best ways to prevent and to get over a hangover. Which easily explains the crowd of drunken club going kids that fill the tables at Gahm Mi Oak every night starting around 2AM. I need to go back and take some video of all the drunken debauchery that goes on in this restuarant at night. Guys slumped over the tables after doing massive shots of SoJu and girls tripping and falling on their way to the restroom. Thank goodness for Seolleongtang indeed!]]>