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June
2008, Volume 4, Issue 6 |
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 ometimes, there's nothing more refreshing than a cold, crisp beer, especially when you knock it back with people you love. Like your Dad! This month, The Father's Day issue of New Asian Cuisine pays tribute to dads by giving you all the tips and tools you need to pick the right brew and pair it with a fantastic meal. We chat with beer sommelier Sang Yoon (owner and Executive Chef of the aptly named gastropub Father's Office) about his sudsy passion, and highlight some of our favorite Asian beers, like Harbin, Kirin, and Tiger. And, of course, we've got recipes that you can whip up at home, to pair with your favorite lager, ale, or stout.
As always, we love to hear from you, our
favorite foodies! E-mail info@newasiancuisine.com with your favorite tips, tricks, and dishes.
Wendy
Chan & Grace Niwa
Producers & Co-Authors
New
Asian Cuisine |
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Welcome
to our newest partner Rouxbe™ (pronounced roo-bee) - the premium online instructional
cooking destination. To thank all of our loyal
subscribers and customers, New Asian Cuisine
has arranged for a 180-day
trial of this amazing
video site.
Click here to redeem the free trial offer.
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This month's featured recipe video:
Malaysian Chicken Satays
These satays are quick to make and full of flavor. They are great as an appetizer or as an entree.
Click image to play.
Rouxbe's cooking tip of the month:
What is lemongrass?
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ASIAN BEER SPOTLIGHT: HARBIN |
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For over 100 years, the Harbin brewery has been producing premium beers that are beloved all over the world, which draw their characteristics, in part, from Chinese hops called qindao dahua that are grown in remote northwestern China. The brewery is named for its location, Harbin, a city in northeast China that is near the Russian border. The brewery was, in fact, founded by a Russian man who wished to provide beer to nearby railway workers, but changed hands to Chinese ownership in the mid-twentieth century. These days, Harbin produces several beers, including Harbin Lager, a fruity, floral beer that was made available in the United States in early 2007, just in time for Lunar New Year.
Click here for the Taste of Harbin recipe book
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AMUSE-BOUCHE
WITH GEORGE REISCH, BREWMASTER, ANHEUSER-BUSCH |
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As the brewmaster for Anheuser-Busch, George Reisch easily has one of the world's coolest jobs. And, as you might expect, a day at the "office" is anything but. Reisch's passion for flavor is evident in his enthusiasm for beer and the food that it's paired with. He spoke with New Asian Cuisine from Portland, Oregon, where he was participating in a "meet the brewer" event, eager to meet the beer aficionados whose excitement for exquisitely-crafted beers rivals his own. We had a lot of questions about Harbin, one of Anheuser-Busch's excellent Asian beers (brewed from hops grown in China), and Reisch happily obliged.
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AT THE TABLE WITH SANG YOON, BEER SOMMELIER |
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What comes to mind when you think of a sommelier? An impeccably dressed gentleman, bowing at the waist while pouring from a bottle of obscure red wine? Glass swirling? Cork sniffing? How about a cold, crisp...beer? Though the word, by definition, refers to a wine expert, beer aficionados like Sang Yoon have adopted the title of 'sommelier' as a way to add credibility to their extensive knowledge of all things hops and barley. Yoon, the executive chef and owner of the California gastropub Father's Office in Santa Monica and Los Angeles, actually preferred champagne to beer until he swilled his first Belgian brew (ironically, while in France, the vineyard motherland). Now he keeps an impressive and ever-changing array of 36 beers on tap at Father's Office, a funky, trendy eatery that perfectly pairs spectacular food with stellar suds.
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NAC
FAVORITE ASIAN FOOD BLOG |
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Can't get enough New Asian Cuisine? Our weekly blog will curb your cravings. Check out our latest posts on a fabulous food court experience, an Eastern style tea party, and Traditional Chinese Medicine. Click here to view our blog and be sure to check back regularly for all things New Asian Cuisine!
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ASIAN RESTAURANT NEWS CORNER |
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New
Asian Cuisine has partnered with Asian
Restaurant News to produce this monthly column.
ARN is a nationally circulated trade magazine, and will
help to keep us in the know about Asian restaurant industry’s
news. You can reach ARN at 1-888-727-8881 or visit them
at www.a-r-n.net
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Asian Beer Has More Pours to Cool Off Summer
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Beer is the obvious choice for pairing with many types of Asian cuisine, and is also at the top of the list alcoholic beverages for many Americans. With so much competition in the market, many beer companies have been scrambling for new ideas to win customers’ favor. Some companies have been focusing on creating healthier, low-carb, low-calorie beer while others have created entirely new brands and products, such as fruity malt drinks and organic pale ales.
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Sensible Eating - Wine and Beer By Hazel Ng, RD
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Scorching summer weather is right around the corner, and soon, no dinner table will be complete without ice cold beers and wines, especially refreshing sparklers and spritzers. Alcohol is often looked at as a no-no for dieters, but with about 120-140 calories in 5 ounces of most beers and wines, there's definitely room in your diet for the occasional drink. (Of course, be careful if you're taking medications, have liver or heart disease, are pregnant, or are trying to conceive.)
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EAT OUT, EAT RIGHT! |
HEALTHY DINING
California Roll
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LET'S
EAT OUT - BLUE GINGER |
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Chef Ming Tsai's renowned restaurant Blue Ginger has gotten a sleek face lift! Blue Ginger, a Boston-area dining staple for ten years, is beloved for its "East meets West" style of cuisine, a theme that Chef Tsai has perfected, with dishes like Japanese-Braised Pork Osso Bucco and Fois Gras and Shitake Shumai. In celebration of its tenth anniversary, Blue Ginger closed its doors for a lightning fast, ten-day renovation, and recently re-opened to a red-hot reception. Besides the decor, for which a Feng Shui master was consulted, and the addition of a cozy, trendy lounge area, one of the most exciting new developments is "Ming's Bings," Tsai's take on the classic xian bing street food item that's similar to a large potsticker. The Bings will be offered in several varieties and, in true to juxtaposing form, one of them is Tsai's east/west take on the hamburger. For a truly unique and balanced dining experience, Blue Ginger is your destination for culinary and atmospheric harmony.
Blue Ginger
583 Wellesley Street
Wellesley, MA
781.283.5790
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THE
BUZZ |
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Cheesecake Factory to Feed a Growing Taste for Asian Cuisine by Jerry Hirsch
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Mohan Ismail seared thinly sliced beef tenderloin as he dodged flames shooting from the side of a red-hot wok ring. The Singapore-raised chef was working on a recipe that reminded him of the flavors his mother once created. Ismail mixed the meat with red onions, fish sauce and lemon grass. Seconds later, he placed the almost scorched, crispy meat on a bed of watercress.
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WORLDFOODS Introduces Premium All Natural Authentic Asian Sauces
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For the first time in the US, WORLDFOODS introduces a variety of all natural, authentic Asian readymade sauces for Asian food lovers to enjoy in their own home. Using the freshest and highest quality Asian ingredients, WORLDFOODS offers an exciting variety of 53 types of sauces that include stir-fry sauces, dipping sauces, ready to pour sauces, noodles sauces, pastes, salad dressings, chutneys and marinades. Each product is designed for convenience so consumers can have the great taste of Asian food without the hassle of putting together an endless list of Asian herbs and spices. WorldFood products cabn be purchased at Whole Foods, Nugget markets, Rainbow market, Sunflower markets and specialty and natural outlets. To purchase sauces online, click here.
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NEW ASIAN CUISINE MONTHLY CULINARY CALENDAR
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Asian Chefs Association Going Green Seminar
June 22, 2008
Poleng Lounge
1751 Fulton Street
San Francisco, CA
2:30 pm - 5:00 pm
For more information, please click here. |
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54th Summer Fancy Food Show
June 29 - July 1, 2008
Jacob K. Javits Center
655 W 34th Street
New York, NY
For more information, please click here. |
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