Culinary Story 43

Visit of the Year: Myanmar/Burma, Yangon

2012-01-26T16:54:00.008-05:00

This year my trip takes me to an ancient city of Cambodia, as a guest of His Excellency Roland Eng for a week of Royal visit to his homeland followed by a detour visit to sleepy fishing village of Ngwe Saung by the Bay of Bengal in Myanmar.

Another week in Yangon (Rangoon), the cosmopolitan city and gateway to Myanmar. Always green with lush tropical trees, shady parks and beautiful lakes, Yangon is known as the “Garden City of the East”. Besides visiting the magnificent Shwedagon Pagoda here are a few of my own personal favorites.

A vendor at the bay

Restaurants:

Monsoon (www.monsoonmyanmar.com) 85-87, Thinbyu Road

This decadent restaurant and bar is a multicultural mix of old world charm and with a modern twist. They serve a variety of Southeast Asian cuisine.

House of Memories 290, U Wizara Road

Located in a historic colonial villa, this restaurant was once the headquarters to members of the Burma independence movement. Serving traditional Myanmar food and Western Style dishes.

Happy Noodle 62, Inya Road

Serves a variety of Myanmar noodles, specializing in Shan tradition. Consistently good for the last 4 years, locals like to patronize.

Taing Yin Thar 5A, Parami Road

Newly opened on Parami Road, serving different ethnic Burmese food.

La Planteur (www.leplanteur.net) 22, Pagoda Road

Beautifully situated on the Royal Lake, the menu consists of French-Burmese fusion cuisine set in an old colonial home.

Mes Amis (www.mesamisyangon.com) 5, U Htun Nyein Street

(Owner was previously from Le Planteur), also located on the Inya Lake.

Ice Cream Street Vendor in Yangon

Shopping:

Scott Market - Also known as Bogyoke Aung San Market, (it was named after Aung San Suu Kyi's father) you can find everything from oil paintings to old Burmese coins.

Nandawun Centre (www.myanmarhandicrafts.com) - Old books & handicrafts centre.

Myanmar lacquer ware - Located in downtown Yangon, stocked with upscale quality lacquer.

Boutique Hotels:

Governor’s Residence 35 Taw Win Road (GovernorsResidence.com) in the elegant Embassy Quarter.

Inya Lake Hotel (InyaLakeHotel.com) 37 Kaba Aye Pagoda Road -

Strand Hotel 92 Strand Road – Great shops with well-known River Gallery

Emerging Artists:

Khin Zaw Latt. khinzawlatt80@gmail.com

Yan Naing Tun (www.rivergallerymyanmar.com/artistslist.php)

Kyee Myintt Saw (www.rivergallerymyanmar.com/artistslist.php)

Zay Yar Aye (zayaraye@gmail.com) Who also runs Space Art Studio

Spas: On Inya road

La Source Beauty Spa (LaSourceBeautySpa.com) 80-A, Inya Rd - Get away from it all at this charming Dutch colonial style villa spa. International Standard.

Day One Spa – Newly opened also on Inya Road; popular for local ladies who needs a little pampering.

From Yangon, an excursion to the Bay of Bengal beach, we took a 4-hour ride through the rice fields countryside, bamboo plantations and fish farms to Ngwe Saung - a fishing village along stretches of unspoiled beach with beautiful turquoise waters and soft sandy beaches. The village consists of a few boutique hotels on the ocean and a handful local restaurants, lined with stalls filled with freshly caught lobsters, large craw crabs and abundance of fish.

Ngwe Saung Beach by the bay of bengal

(Don’t forget to bring new hundred dollar bills (no credit cards accepted here!yet ) and dollar bills come in handy for tips.

Stay tuned on my tips for Cambodian on my next blog.

Asia Trip 2011-2012

2011-12-12T19:01:00.004-05:00

Holiday Greetings! Please follow me on Twitter & Facebook for the next three weeks for travel updates for my Asia trip this year.

In mean while, I have been busy this past month with holiday events at Saffron59 as well as being my own travel agent; planning (numerous) connecting flights, itineraries, meeting with acquaintances and booking my old friends for breakfast on Chao Praya or dinner along the Mekong riverside.

I have not been to Cambodia since 1998. My main plan is to visit the Angkor Hospital for Children to get a private tour from William, the Executive Director. I have been on their committee for over a decade. This hospital started as a small children’s hospital. Today, they have treated over a million patients with a visitor’s center for those who travel from the far away villages. Last time I was in Siem Reap, there were only three hotels to open and some home inns. Since then, there are now spas, French restaurants and trendy boutiques.

Angkor Hospital for Children Photo: Daniel C. Rothenberg, www.photoasia.org

And of course a stop in Burma to visit the orphanage in Yangon that I am involved in with my parents.

Orphanage in Yangon

We are also planning to hike to see the Naga, which are only one of the 35 tribes in Burma.

A short stop on my trip will be to Bangkok where there are some great spots I will be visiting on the advice of Nancy Chandler as my go-to guide. Notable places such as the gallery at Attic Studios art gallery and workspace on Sukhumvit Soi 31; the often fully booked Old Bangkok Inn (B 3,200+); business and the artsy converge at the hip new all-suite Tenface Hotel (B 3,700+) and of course, food. I’m especially excited to try new Isaan restaurants that serve more than 20 different versions of somtam (a famous spicy papaya salad) at street prices.

And if we’re lucky we can maybe spend a few days in the Indian Ocean before returning. I look forward to sharing these wonderful moments with all of you!

- Irene

Farm Fresh in November

2011-11-30T19:39:00.000-05:00

Fresh produce for dinner in November is always a treat this time of the year.

For my four days off during Thanksgiving, I paid a surprise visit to my friends Mike and Jan Kokas of Upstate Farms two hours away from NYC in Tivoli, NY in the Hudson Valley. With such fertile rich soil; they have been one of our purveyors for many years. Upstate Farms supplies quality produce to fine restaurants such as Eleven Madison and Daniel NYC.

Picking Tokoyo Turnips

For part of our dinner, we had snappy rapini (or baby broccoli rabe); tokoyo turnips simply seared on a high flame for 3 minutes with shallots and garlic; and a heavenly assorted salad of red oak, baby romaine and wild arugula to end the dinner.

Tokoyo Turnip Stir-fry

I’m glad I had a chance to visit before the cold sets in. I am looking forward to visiting again in the summer where I will get to pick everything from the tastiest champagne grapes to delicate mesclun greens.

Greens in November!

Seasonal Eats-Saffron59 Vegetable “Ratatouille”

2011-11-17T15:52:00.000-05:00

Saffron59 “Ratatouille” with Lemongrass Galangal Broth

This time of the year the chill is in the air and the need for comfort food never fails to satisfy our creaturely comforts. This year’s harvest is abundant of cauliflower or Romesco broccoli. With so many people increasingly aware of seasonal ingredients and quality produce, this is the perfect easy and flavorful recipe for vegetarian lovers and meat lovers alike. Adjust portions to serve as a side or full entrée.


Saffron59 “Ratatouille”

Saffron59 “Ratatouille” with lemongrass galangal broth

Estimated Time: 45 min – 1hr

Serves 8 guests as main entrée

Ingredients

1 large onion, diced

1 tablespoon minced garlic

1 tablespoon minced ginger

1 red bell pepper diced

1 tablespoon curry powder

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon turmeric

1 pinch of cayenne

1 teaspoon chili paste in soybean oil

1 tablespoon tom yum paste

1 lb chopped tomatoes

2 cups vegetable broth

1 cauliflower, cut into small florets

2 carrots peeled and sliced into ½ round

1 asian eggplants, cut into 1 inch cube

1 yellow squash, cut into 1 inch cube

Optional

1 teaspoon fish sauce

juice from half of lime

cilantro leaves for garnish

Directions:

Sprinkle salt and pepper and olive oil on vegetable

Roast the vegetables separately at 400° for 30 min

Brown onions, garlic, and ginger, add dried spices and chilies

Add chopped tomatoes, vegetable broth, leave uncovered

Stir the bottom to prevent from scorching and let the broth cook for 10 minutes in medium flame

Take roasted vegetable, mix with broth, stir

Reduce heat, simmer until flavor have marinated and vegetable are cooked thoroughly

Apply seasoning with salt pepper, fish sauce (optional), lime juice

Garnish with cilantro leaves

*vegetables can be substituted with string beans, okra, and cabbage or any other seasonal produce

Harvest Time at Tokaj, Hungary

2011-10-05T19:11:00.004-04:00

With the approach of fall and the expert guidance of Carolyn Banfalvi about where to visit, I couldn’t have timed my trip to Tokaj, Hungary better. It was time to harvest the grapes in this historical wine region. We visited a few wineries to sample the area that is as famous in wine production as it is rich in its varied history.

Amidst beautiful rolling hills dotted with grape vines at the center of the Tokaj wine region, we stayed at the beautiful Grof Degenfeld Castle Hotel. Receiving royal treatment with a late night tour and wine tasting by General Manager Gabor Banyal. The property is famous for being the only castle that comes with its own vineyard. There, we tasted an outstanding Tokaj Aszu 1999 and others, followed by an incredible dinner with perfectly seared foi gras and poached apple with aged balsamic as a starter.

Degenfeld Vineyard

1999 Aszueszencia VS 2007 Harslevelu (Linden)

One organic winery we visited was the Erzsebet Pince (Elizabeth Cellar) in Tokaj. The history of the vineyard is as fascinating as the family itself. There, I met Hajnalka Pracser, the daughter of the owner Elizabeth Pracser. She met her husband, the winemaker of Erzsebet Pince, while interning at Napa Valley for a year at various vineyards. The winery itself was once owned by a Russian Tzar who provided the court with Tokaj wine until Elizabeth Prancser purchased the property.

Another 100 hectares winery we visited is the Disznókő, with an immaculate façade and incredible landscape. Its Southern facing vineyard gives it the warmest growing conditions in the region for astounding amounts of grape varieties. I was very fortunate to see the wine production in progress. Our host Katherine Chapman was more than accommodating and further fascinates me with amazing tastings to complement the kind of cuisine saffron 59 has been serving the last decade.

Harvest time at Disznókő

The whole region produces several wonderful varieties of grape. Here’s a variety sample from the Degenfeld Winery (from Dry to Sweet):

1) Furmint – Dry; hint of cinnamon and acacia blossom, good with everyday dishes.

2) Muscat – Semi-dry; contains no Tannis, smells like Lychee.

3) Harslevelu – Semi-sweet; pear and clove characteristics, similar to Linden

4) Fortissimo - Sweet; grape blend similar to the Aszu grape variety (see below)

5) Szamorodni – Sweet; hints of pineapple, orange peel and gooseberry. Harvest is only from October to November during 100% humidity during frost and barrel aged for a year.

6) Aszu – Sweet; comprised of 88% Furmint and 20% Harslevelu, by far the most expensive of the group- it is barrel aged for 2 years.

For my first visit here, I was fascinated by the whole process of wine making particular to the grapes of this region. All the wines had a great balance to enhance Asian cuisine. I can't wait to try out my new favorite wine to accompany a variety of dishes all my old favorite dishes!

2011-09-29T13:59:00.000-04:00

Wedding essentially is a personal romantic affair and 632 on Hudson is just one of the great venues in the city for bride and groom who like to keep their celebration intimate. With their gorgeous vintage furnished rooms, creating warm and gracious atmosphere, it is a townhouse beauty. Thus certainly we were glad to be part of the memorable evening.

The acoustic violin players were nicely comforting the guests before and after the ceremony by the old style fire place. With the summer weather, the welcoming lemonade made by Paul, our bartender, was soothing the heat from outside. It was ideal to decorate the dinner table that went with the rustic classic ambiance of the space.

Photo by Abdi Aminlari

Tol Party at the Beach

2011-08-17T17:00:00.003-04:00

This summer not only we have been catering wedding and BBQ outdoor functions, a couple from Vermont (Korean and Jewish) who also has a beach house in Long Island, New York. It was the first time our staff has nice experienced celebration of first birthday (Tol Party).

Beautiful sunny afternoon, we set up 3 large tubs chilled with beer, wine and juice and soft drinks for kids and teenagers. Afternoon activities were softball game and biking by the beach. One of our Chef Simon grilled Chicken marinate with lemongrass and herbs, with assorted vegetables from local market such as baby eggplant, summer squash, Portobello mushrooms..

Two Additions in Saffron59's Family

2011-07-22T14:00:00.000-04:00


Lile Maria with Aunty Irene

Cute Son of Momoko (our pastry chef)

Seasonal Flowers

2011-06-06T11:56:00.004-04:00

Flowers do wonders for the soul. Especially for your special day or just a great pick-me-up. We always have fresh-cut flowers in our offices that never fail to put a smile on our faces. For the most bang for your buck, use fresh seasonal flowers when the flowers at their prime blooming season. Great fragrant blooms available now are bursting Peonies, delicate Sweet Peas, tissue-layered Ranunculus, hyacinth and many more.

Peony Bouquet

Even better still, seasonal flowers come in any profusion of color, no matter what the season. You can coordinate your flowers for your wedding or special event with any color, theme or even symbolic flowers. Here are a few examples:

Stephanotis: Good-luck flower for the bride

Pimpernel: Change & innocence.

Calla Lily: Rebirth.

Forget-me-nots: True love.

Ivy: Friendship, fidelity, and matrimony.

Mixed Bouquet

This is also a great time of the year to enjoy growing your own fresh seasonal herbs. You can always freeze or dry your herbs to enjoy all year long. They will taste better than anything you buy in a bottle! Mojitos, anyone?!

Not Just Weddings!

2011-06-06T11:52:00.069-04:00

Summer is finally here and so is the wedding season. We do a lot of weddings in the summer but we also plan and cater many Bat/Bar Mitzvah and birthday parties as well. Last weekend, we did a Bat Mitzvah Party for the lovely Abigail Poteshman at Midtown Loft. The weather was perfect for an outdoor cocktail reception. Upon arrival, guests headed up to the rooftop to enjoy cocktails and Hors D’Oeuvres, then a buffet style lunch was served down on the main floor.

Abby's Friends

We were very lucky to have Mr. Dan Hurley, the creator of 60-Second Novelist join us to entertain the guests. Dan brought his own manual typewriter, mingled in the crowd and asked guests a few questions about their lives to get the sense of who they are. He would then make up an imaginative and funny short life story about the guest, typed it out so the guests could take it home. This is such a great way to get people to start up a conversation, share their amusing life stories and get to know each other better.

60-Second Novelist: Dan Hurley types out guest's life story in 60 seconds

In a small corner, a red carpet photo booth was set up so that Abby and her friends could spontaneously strike a pose for a special birthday photo shoot. The photos were printed immediately and framed right on the spot so that everyone could have a little souvenir to bring home from this special event. The DJ really knows their tastes in music and how to get the party started. After brunch, provided by Saffron 59, the teenagers got on the dance floor to shake off some calories. Two dancers were hired to join and spice up the party. They really did some amazing jobs getting people on the dance floor shaking some hips.

Strike a Pose!

Hora Dance


Hula hoop on the dance floor

In lieu of birthday gifts, Abby generously had everyone bring a book to donate to a non-profit organization and write their well wishes or a short note on bookmarks to be placed in the books. Everyone had a really good time and at the end people seemed to get a hard time getting off the dance floor. The party ended on a happy note with trivia about Abby and raffle drawing. We hoped we had contributed to make Abby’s day special. Happy Birthday Abigail Poteshman!!!

Photos by LUSH Photography

Preserving Wedding Photos

2011-04-29T12:21:00.004-04:00

This issue is for all of you, the newly weds.
For the past years I have received so many of your compliments for the weddings we have worked on along with the memorable wedding pictures that now reminds me how we all can preserve the collections in various way.

Here in our studio at Saffron59 , my parents and their siblings pictures in black and white of their travels and weddings. I treasure them immensely as its hung by the dinning room and classic to have these pictures showing the contrast from the modern ones.

Recently with my new apartment, I like to have something new and something old. Alexa worked on my long narrow hallway wall with collage. She scanned and archived these old pictures and touch up with Photo Shop...which has enable for me to have a wall full of these memorable pictures of our us growing up in Burma in black and white....and a colorful collage wall with my nieces and nephews....

Alexa in our studio, touch up with photo shop

Irene's Aunty Jen's wedding

Irene's Mom

“Cooking Workshop Party”

2011-04-01T12:02:00.001-04:00

Hosting a Cooking Party is one unique way that can spice up special celebrations. Instead of seated dinner or cocktail, you and your guests can casually prepare fun, fabulous meals and enjoy the party; it will also bring more closeness between friends and strengthen bonds and team efforts amongst colleagues in more informal way.

Depends on the guests count and theme, food can be from specific regions or distinctive cooking style; your party can be a demonstration style or the ‘hands-on” that require guests participation. Whether small intimate group of bridal shower with light hors d’oeuvres or birthday party learning to prepare nice juicy rib eye steak with Korean red bean marinate to tasting great Rhone wines.

It is important to plan ahead the ingredients and the cooking utensils. Don’t forget to clear clutter in your kitchen for an adequate space for everyone to prep; and assemble your finished dishes.

I like having a Polaroid camera that prints instantly the capture the moments ..

Double Espresso Chocolate Mousse with logo

JWT Office Cooking Party

Grilled Steak Argentinian Style with Chimicurri Sauce

testing the rare Steak

Spring starts in March at Saffron59 Kitchen

2011-03-04T14:25:00.004-05:00

Cleaning up the tool shed, sowing the seeds and watching the crocus sprouts are the sign of spring as we get the last frost bite. Here at Saffron59, we started germinated the seeds from last year’s favorite black prince heirloom tomatoes to lemon basil. Celery, rutabaga and purple beets are planted in 4” deep soil and first crop of radishes are ready to be dug out for our kitchen in two weeks.

Germinating Seeds Indoor
If you have an urban garden like us with at least 6 hours of sunlight, you can germinate the seeds near your window then transfer to the rooftop. Hungarian peppers and cilantro plants can take a few weeks to sprout. If you plant tomatoes, put seeds 1/4″ deep indoors, six to eight weeks before last frost, transplant into garden one to two weeks after last frost or when soil reaches 65 degrees F. As for Peppers you can plant the seeds indoors 1/4″ deep 10 to 12 weeks before last frost.

Transferring Sage plant into larger pot before Summer
Parsley need to start seeds 1/4″ deep indoors 10 to 12 weeks before last frost, transplant seedlings into garden. (Our kitchen crew can’t get enough parsley for all the pesto sauce for the popular juicy thick Rib Eye Steak Chimichurri we feature here at Saffron59).

Once you see a shoot, transfer into a pot and can be exposed outdoor once the freezing temperature disappears.

evergreens and heather plants for outdoor
Yes, we all agree it has been dark, cold, brutal winter. Perk your environment by refreshing it and be ahead of the weather by staging hardy heather plants in your living room or entrance. A bunch of pink cherry braanches or bright colorful red camellias can even bring and transform your room into a summery mood.

So go to your local green garden center and see what a plant can boost you.

Gong Xi Fa Choi!

2011-01-31T15:11:00.002-05:00

Double Happiness Chinese Bowls
Originally uploaded by Saffron 59

For Chú Xī celebration, growing up in my country, Myanmar; my parents and along with my brothers and sister, we would go to the night market and shop for the New Year decorations and sweets. My parents will buy new outfits for all of us and I would help my mom to stuff the red envelopes to give away while she prepare feasts for the opening of the New Year.

This year, I thought I ask my friend Grace Young, author of Stir-Frying to the Sky's Edge (the James Beard’s award winning author) what she and her family makes during the New Year.

The New Year’s Eve dinner is the most important meal of the two week New Year’s celebration and of the entire year. Today many people choose to go to a restaurant because it’s more convenient but my family always gathered for dinner at home. Every family’s meal is slightly different while still being designed around meaning-ladened foods.

Traditionally, eight or nine course are served because both are lucky numbers; eight sounds like the word for prosperity in Cantonese and nine means long-lasting. Some of our favorite dishes are a poached chicken which symbolizes the wholeness of life; stir-fried clams which have a shape similar to ancient Chinese coins and represents wealth; roast pig signifies purification; a stir-fry of lettuce which represents good fortune and prosperity; and a sweet and sour pork because the Cantonese word for sour sounds like the word for grandchild.

In old China, after the New Year’s eve meal, everyone would try and stay up as late as possible to safe guard the new Year. Adults would play mahjong late into the night or take an evening stroll anticipating the New Day. Firecrackers were traditionally set off at the end of the old year and at the beginning of the year to welcome the New Year and to frighten away evil spirits and demons. Wishing everyone a Happy Year of the Rabbit!

Stir-Fried Clams with Black Bean Sauce

2 dozen littleneck clams (about 2 pounds)
2 tablespoons Chinese dried fermented black beans
1/3 cup chicken broth
1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon soy sauce
2 tablespoons peanut or vegetable oil
¼ cup chopped scallions
1 tablespoon minced garlic
1 tablespoon minced ginger

1. Thoroughly wash the clams in several changes of cold water, discarding any open clams. Scrub the shells with a stiff brush to remove grit and rinse well. Drain the clams in a colander shaking out excess water. Rinse the black beans in several changes of cold water and drain. In a small bowl, coarsely mash the beans with the back of a wooden spoon. In a small bowl, combine the broth, rice wine, and soy sauce.

2. Heat a 14-inch flat-bottomed wok or skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the scallions, garlic, and ginger, and stir-fry 10 seconds or until the aromatics are fragrant. Add the clams, mashed beans, and stir-fry 1 minute.

Swirl the broth mixture into the wok, cover, and cook 3 minutes, stirring every minute.

Uncover, and stir-fry 1 minute or until the shells are fully open. Transfer any opened clams to a platter and continue stir-frying uncovered, over high heat about 1 minute or until all the shells have opened and the broth is reduced to a saucy consistency. Discard any unopened clams. Pour the sauce over the clams.

Serves 2 as a main dish with rice or 4 as part of a multicourse meal.

Trip to the "Land of Lakes and Volcanoes"

2011-01-10T18:08:00.003-05:00

The past few weeks, was just the right time to be in Central America; this country, the size of Colorado has 28 volcanoes and 14 are actives. One of the treasured destinations in Nicaragua is the Ometepe Island where the famous twin volcanoes are located; Vulcan Concepcion and Maderas.

The weather is perfect for hiking and enjoying the peaceful scenery of the lakes and craters, and certainly discovering the authentic local cuisines.

The country Nicaragua is rich with tropical birds, vociferous howler monkeys, high pitch cicadas, pin size frogs, and countless of marvelous native species so much worth seeing.

Papusa with cornmeal, pepper, onion with braised meat

One of the typical traditional dish of the country was papusa; a tamale-like wrapped with banana leaf, generally stuffed with pork or chicken with cornmeal, sliced onion and pepper, that is just simply comforting even in this snowy cold weather here in New York.


San Jorge Ferry Port, to Ometepe Island

Juicy Fresh Star Fruits dropped in front of our cabins

FWAB Annual Photo Auction

2010-12-17T15:12:00.003-05:00

Every year for the past 11 years, internationally acclaimed photographer, Kenro Izu, who founded Friends without a Border, hosted a photo auction at the Metropolitan Pavilion in New York.

Over 250 photo collectors, artists, photographers, friends, marked their calender the first week of December for this Annual Photography Auction .

I am proud to have been participating and sponsor for the past 8 years along with my crew creating different menus, themes for the receptions. Along with the talented and tireless Mr.Izu and many friends of friends without borders, it has progressed to add the third wing at Angkor Hospital for Children in Siem Reap, Cambodia.

The facility is now able to treat not only for children but whoever needed the care. With their extensive programs in New York City and many of dedicated members around the world, this nonprofit organization strongly exists to provide a good healthcare for over 350,000 out patients every year for the surrounding villages.

It has always been a heartwarming experience to be part of this collective global aid actions and I am happy to be on the committee to assist this growing organization.

Happy New Year to you all.

Kenro Izu, Founder of Friends Without a Border

Saffron59 Staff passing Roast Peking Duck Rolls

Sold! More support Angkor Children Hospital.

Live Photo Auction

Mi Casa Su Casa

2010-12-02T14:29:00.003-05:00

Entertaining at home with style without losing the intimacy shouldn't be too intricate.

For the past years, we have done numerous holiday parties at private homes, with friends, colleagues, and family as guests in a comfort home with superb service, personalized menu, especially in this cold winter...

Asian Tapas with Burmese Fish Curry with Lemongrass Chicken

Wild Mushroom Puffed Pastry with Goat Cheese

2007 Domaine du Banneret Châteauneuf-du-Pape

Chino-Latino Theme Parties

2010-11-03T11:40:00.004-04:00

This is our third theme, served with a Latin twist. If you're planning a company holiday party or an upcoming wedding, Saffron59 offers Latin-influenced delicacies such as chicken adobo marinated in dark vinegar with pearl onions, Cuban-style pulled pork with paprika, scallop ceviche with lemongrass coconut dip, and Argentinaian-style grilled beef with parsley garlic pesto. Other great flavors include spicy chocolate mole, sangria with blood oranges and fresh peaches, rich and creamy dulce de leche, and exotic cocktails made with Patron tequila, rum, and ginger. We offer cocktails such as Kalamansi Saketinis and Lemongrass Ginger Cosmopolitans. The décor can be full of bright, warm colors and inviting, rich textiles to accent your tabletops and walls.

After your guests have eaten such sumptuous cuisine, they can take part in Latin dancing such as salsa, tango, and rumba—at one recent gathering, we hired a vibrant band Ola Fresca, led by Jose Conde and they filled the room with bright sounds and Cuban rhythms. We can hire professional instructors for these sensual dances. Let your guests loosen their hair and limbs and get down on the dance floor. (Just remember to stretch first!)

There are several empanada recipes here: From Argentina With Love, and you can take a look at Nika Boyce Studios website, full of sensual and richly detailed photos lovingly taken of Latin food.

Bollywood Theme

2010-10-13T15:25:00.001-04:00

One of the most fun events we cater and plan here at Saffron 59 for our diverse New York clientele are theme parties. A popular theme is Bollywood, as it is flavorful in every way, from the heat of Indian spices to the gorgeous saris.

One of our clients contacted us about putting together a Bollywood wedding. We hired two energetic dancers and got the guests warmed up with sensual Bhangra music after the sumptuous dinner.

From having our staff dress in luscious attire and menu consisting of signature dishes of Saffron 59, such as flavorful spicy Goat Rendang with coconut curry, pan-roasted chicken with lemongrass and ginger marinade, and ratatouille with mustard seeds and tom yu broth.

Finally, nothing gets a party going like great drinks, such as spiked chai lattes and tamarind coolers with dark rum cocktails, all reminiscent of Bollywood.

So get started on planning your next party - Bollywood style!

2010-09-16T16:51:00.002-04:00

For the past few years that I have traveled to Asia whether in Central Vietnam or Boracoy Island in the Philippines, Aman resorts and Six Senses spa is what I look for after serving my clients.

Recently a request celebration called for a spa theme and Saffron59 was perfect collaboration for this event along with Jerry Sibal of Design Fusion.

Menu such as Gazpacho shots with Cucumber, Garlic and Mint; Filipino Classic Lechon Roast Suckling Pig; Barbecue Shrimp, Pork and Chicken on skewers, and dessert such Crispy Banana Turon with sweet caramelized dipping sauce.

And we served such welcome drinks like Kalamansi Mojitos and Watermelon Cooler with our staff dressed in Vietnamese Aoi Yai style dress to greet the guests.

Eat Locally Think Globally

2010-08-20T15:21:00.006-04:00

Instead of dining out, I had a few friends over our roof top. This Friday nite, I pan seared Okra from our local Union Square Farmer’s Market , with tomatoes and holy basil leaves that I have grown in my urban garden since April.

Okra is a very simple, nutritious and lots of fiber vegetable and of course it is appetizing too! Popular as the ladies fingers in South Asian, Okra is abundance at this time of year in Northeast America as well. It’s perfect for summer refreshing vegetable dish option.

Most people don’t fancy okra is because of its slimy taste, I find if it sliced and seared gives a nice snappy texture and eliminate the liquid.

Seared Okra with Tomato and Cumin Dusts

Ingredient:

1 lb Okra (sliced diagonally)

Vegetable oil for frying

1 medium onion, minced

1 tablespoon vegetable oil

2 cups (450g) chopped tomato, fresh or canned, drained

1 serrano chile, sliced

2 teaspoon finely minced ginger

2 teaspoon finely minced garlic

Spice mixture

¼ cup cilantro stems and sprigs

2 teaspoons ground cumin

½ teaspoons ground paprika

¼ teaspoon ground red pepper (cayenne) 1 teaspoon salt and black pepper

1/8 cup of water

Direction

In a large nonstick frying pan over medium-high flame, heat 2 to 3 teaspoon oil. Add enough okra to cover pan in a single layer. Fry on both sides until golden brown. Remove to paper towels to drain. Repeat with remaining okra, adding more oil as needed for each batch to prevent sticking.

In the same pan wiped clean, over medium-high heat, add onion till lightly brown, add in garlic, ginger, stir in cumin paprika.

Continue frying over medium high heat, adding water, stirring frequently, until tomatoes soften, about 3 minutes.

Add reserved okra and stir very gently with chile to combine with tomato and cilantro stems. Cover and cook over medium-low heat until okra is cooked through…

Garnish with cilantro sprigs

*add in cooked shrimp or fish if desired!

Summer 2010

2010-08-02T17:40:00.011-04:00

This weekend,for Mr.Z's birthday, his wish was to hop in a car and get lost with no plans what so ever. Cruising along Hutchinson Parkway and off on to the winding country road route 7 along the scenic the Housatonic river, all one needs is a couple of cold bottles of water if you decide to get on the Appalachian Trial. with this time of the year, there are abundance of fresh produce available from local farms and road side stands, there are plenty of choices to satisfy and wet your appetite for your hunger.

2 ½ hour from New York City we stumble by Copake Falls for a cool dip after a 45 minute hike there and we were suprised to find only a handfull of locals. Refreshing and tranquil with the gushing down waterfall and especially when it is a 90 degree scorching hot summer afternoon.

A quick detour for summer peaches and cherry pies at road side standnear by the old quaint town of Corn Wall. As dusk approaching, dinner hour is quickly upon us, also nearby Cornwall, Ellsworth Hill Orchard, we picked up patty pan squashes, zucchinis, Italian frying peppers and sweet white corns for our first nite's dinner at my old friend and tea guru, Sebastian Beckwith’s cabin surrounded by 103 acre of lush green pine trees and 14 ft deep pond.

Nearby Cornwall, Ellsworth Hill Orchard and Berry Farm, we picked up patty pan squashes, zucchinis, Italian frying peppers and sweet white corns for dinner at my old friend Sebastian Beckwith’s “Inpursuit of Tea” cabin surrounded 103 acre of lush green pine trees.

For lunch the next day, we were recommended to Toymaker Cafe at Village Falls for fresh salads and sandwiches to picnic at the fall nearby and then continue on to the "vibrant" city of Kent for spinach panini and expresso gelato along with a book fair....

Returning back to New York to stock up our fridge in city, we bought fresh unprocessed raw milk and egg at Stone Wall Dairy Farm where the land has supported a dairy farm for over 150 years...

Star Buck Inn

860-927-1788

*Queen guest room is $189.00 per night.- $350 with 2 nites minimum..

Housatonic Meadows State Park

c/o Macedonia Brook State Park
159 Macedonia Brook Road
Kent, CT 06757 (860) 927-3238

Stone Wall Dairy Farm

332 Kent Road South (Rte.7)

Cornwall Bridge, CT 06754

860 672 0261

Al Mc Clain woodworking, Warren, Massachusetts
Chrimson Chai Herbal Infusion Tea from Inpursuit of Tea

“Wong Clan BBQ on July 4th”

2010-07-19T12:46:00.005-04:00

This year marked the 30^th Anniversary of my family arriving to America. I remembered being at the JFK Kennedy Airport seeing all ethnicities at the immigration and the overwhelming crowd.

So different from small city Yagon, Myanmar. Scorching hot summers, sprinklers on the fire hydrants along the highway, as my mom’s friends picked us (8 of us) and drove from Brooklyn Queens express way.

Given how time flies..I thank my parents for bring us this far and see how all of us has accomplished and now they have 9 grandchildren. Yes July 4^th is also our Independence Day! This year and the past 30 years-never failed- our annual big cook out feast. The largest hit was BBQ Rib Eye Steak..

Ingredients:

8 lb. rib eye steak -1 1/2 inch thick
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake (or rice wine or sherry)
2 tablespoons sesame oil
8 cloves garlic, minced
4 scallions (green onions), minced
2 tablespoons toasted sesame seeds
1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a bowl and mix until the sugar has dissolved. This can be prepared and marinate a nite before.
Preheat the grill to 450 degree.Charred the steak for 2 min. each side. let cook and sliced 1/4 inch thick...
served with basil parsley garlic pesto sauce.

Weddings: Behind the Scenes

2010-06-16T18:42:00.001-04:00

Your wedding day should be the happiest day of your life. It should be a special and flawless event. Making that happen is what we strive to do, but it is no easy feat. With over 12 years of catering and event planning experience, here’s an inside look of what we go through.

After initial discussions, the menu is then customized to the wedding couple’s preferences. We get a very wide range of menu requests from traditional to some more unique like: French-Tibetian; Thai-Indian; Chinese-Korean; Irish-Vietnamese; Moroccan-Hungarian and more! These days wedding couples want increasingly unique menus. A recent wedding couple we had is Korean and they chose a Spicy Seafood Ceviche salad starter that would set others mouths on fire but they loved it.

Then, depending on the couple’s needs, we discuss themes, flowers, décor, staffing, venue, logistics, cake; all of which we can provide. After several discussions we usually go with the couple to the event site for a walkthrough. After all that is settled, we brief our staff from the bathroom attendants to our drivers; so that everyone knows exactly what to do. And that is the easy part!

Team Saffron @ The Foundry in LIC

Imagine cooking & plating dinner for 300 guests within 45 minutes without a kitchen or how do we get the juicy marbled rib-eye steak to medium rare and keep the delicious Opera Cake with coffee cream firm until midnight? - that’s where all the strategic planning begins. You need to be a bit psychic and very attentive to details to gauge what you may expect from each particular wedding. No two are the same. We have had weddings where the guests drank more or ate more than expected, or some who didn’t drink but ate a lot! We even had some wedding guests ask for their 3^rd serving. We try to reserve rentals as soon as we can, being that it is wedding season, and rentals sometimes run short. The rentals also have to fit the requirements of the kitchen (ovens, chafers, pans), the menu (surf & turf, buffet, special appetizers), guests (vegetarians, kosher, vegan, gluten-free, allergies, hot water for milk bottles) and space (how many tables, how many chairs, silverware, glasses, what size cloths, where are they placed).

For the actual day of the wedding, we have to make sure our staff is in place, from their uniforms to their stations. We also have to deal with the venue restrictions, outside wedding planners, florists, bakery, musicians, photographers, videographers and demanding guests. Or in the case at a recent wedding, the Best Man got drunk before his toast and somehow set his tuxedo pants on fire. We were able to put out the fire (pun intended) so no one noticed. Last summer, I assigned my co-captain to collect everyone’s Blackberries, starting with the groom who would not part with it.

Sometimes the most stress we get are not from the wedding couple, the guests or even the vendors but from inexperienced outside wedding planners. We have to educate them about cultural differences or communications between the planners and our staff or kitchen. It is always best when we are the wedding planners/day-of coordinators (or one of our preferred vendors), for every event. Things can and will go off schedule and surprises often pop up. There was one particular wedding, where the outside wedding planner according to her timeline, demanded we roll out the cake NOW for cake cutting & toasts, when the wedding couple were not even present in the room!

If the wedding couple is happy, we’re happy. After all that planning and executing, the best part is seeing how ecstatic the bride and groom is on their wedding day where they start their lives as a couple for the first time. It makes it all worth it!!

A Hop and a Skip Away

2010-06-01T15:46:00.004-04:00

New York City is not the only place that has the corner on fine dining. Some of my favorite places to visit and dine at are only about 2 hours away.

Last year we visited my friend Patty in Philadelphia, Pennsylvania, where we had the chance to try the delicious tapas of newest Iron Chef Garces’ cuisine at Chifa and a few other restaurants he owns with his brothers.

This year I went back to visit the Brandywine area of Pennsylvania and visited the Simon Pearce Glassblowing Workshop & Restaurant located in West Chester, PA. You can learn how to blow your own glass or enjoy a tasting of wine in their beautiful river front restaurant. Chef Karen Nicolas (who used to work at the famous Gramercy Tavern) does her magic with seasonal and local ingredients. The meat and vegetables are supplied by the local farms and served by a knowledgeable staff. I had the most delicious tender octopus salad and pan seared striped bass with artichokes. At the end of the night, I was given a loaf of nice warm olive bread baked right out of their kitchen.

The Salt Debate

2010-05-12T15:55:00.006-04:00

It’s great that our Mayor of New York City, Mike Bloomberg cares about our health with his campaign to reduce salt content used in food products and restaurant chains.

Fortunately, great flavors (and health) can always be achieved with spices & herbs so that one can do with very little salt. I tweaked this fish dish from a Khmer Amok recipe I picked up in Cambodia in 1998. It is low in sodium but nicely spiced. My Godmother Sonja, loves this dish and has had this recipe posted on her fridge since it was published in NYT’s Dining & Wine section. This delicious dish is also a great picnic and summer-time staple since it’s served at room temperature and portable. Enjoy!

AMOK

Adapted from Irene Khin Wong, Saffron 59 Catering

Time: 45 minutes

1 pound monkfish or cod fillets (or any white fish/chicken)

Salt and freshly ground black pepper

1/4 cup coconut milk

1/4 teaspoon turmeric

1/4 teaspoon paprika

1/4 teaspoon curry powder, optional

2 teaspoons minced fresh ginger

2 cloves garlic, peeled and minced

2 tablespoons thinly sliced fresh Thai chili pepper, seeds included

2 teaspoons Southeast Asian fish sauce

2 tablespoons canola oil

1/2 cup thinly sliced onion

12 baby bibb lettuce leaves

1 tablespoon shredded fresh kaffir lime leaves, if desired.

1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.

2. In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.

3. Place a large skillet over medium-high heat. Heat oil, and add onions. Sauté onions until translucent, about 5 minutes. Add fish mixture, and sauté until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature.

4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve with steamed red rice or brown jasmine rice, if desired.

Yield: 4 servings.

my trip in Siem Reap

Baking with Kids

2010-04-29T19:13:00.011-04:00

Whenever my nephews & nieces visit, we always walk to the local green market at Union Square and pick up what we are going to make for lunch that day. They always cook in the kitchen with me. There’s nothing as satisfying as being able to create something from scratch.

So when my nephew Sidney and his friend Josh needed to raise some money to support their soccer team for new equipment and transportation, we decided to bake a few types of simple delicious cookies for their fundraiser. So we gathered a few kids for an impromptu baking session with our pastry chef, Momo.

josh and sidney

Not only does learning a new skill boost self-esteem, but fosters the sense of worth and creativity. They also learned a few tips about running their own business: how to sell their goods, pricing, packaging, profit margin, inventory, even creating a blog with pictures.

As the smell of freshly baked goods waft through the studio, we all happily shared a victory cookie from our cache of goodies.

Here’s one of the recipes from that day. Enjoy!

Sammi with Cookie Crumbs

Vegan Vanilla Almond Cookie

Servings: around 30 large cookies

1 cup Sugar

½ cup Vegan Butter

1/3 cup Soy Milk

2 teaspoons vanilla extract

¾ cup white rice flour

1/3 cup coconut flour

2 tablespoons potato starch

½ teaspoon baking powder

½ teaspoon baking soda

½ cup almond slices

In a mixing bowl or mixer, sift all the dry ingredients together, except for the almond slices. Create a well in the dry mix and slowly incorporate all the wet ingredients. When thoroughly mixed, add almond slices. Form dough balls into desired size or use a mini ice-cream scooper like we did on a baking sheet with parchment paper. Bake for 10-14 minutes or until golden brown at 350F degrees.

Chef Momo

To Do Or Not To Do? Event Planners/Coordinators

2010-04-13T18:09:00.025-04:00

I get asked this question a lot: Should I hire an Event Planner/Day of Coordinator? Well, it depends. How much stress/time do you have to spare? For example, the services, depending on you your needs - include everything from the early planning & budgeting stages to "Day-Of” coordination.

Here are some tips to help you get started:
- First, gather your ideas-think about your budget, themes, the types of food you and you target audience would like, etc.
- Next, hire an Event Planner, if you prefer. An Event Planner has rapport and connections with vendors you might need.

- If you decide to go at it on your own; start researching venues, photographers/ videographers, décor, entertainment, caterers, printers, bakeries, florists, accommodations, transportation, etc. The list goes on and on.

williwongphotography.com

The role as a caterer and event planner is that of a facilitator, mediator, negotiator, artist and dream-maker… all on your behalf. Since Saffron59 is a full- service event planning /catering company, we offer these services at a discounted price should you decide to use our catering services. After all, planning an event is stressful!

Wedding Banquets & Their Symbolic Meanings

2010-03-23T13:03:00.012-04:00

Earlier this year when I came back from a culinary tour in Hong Kong & Macau, I was thrilled to see an email from Judy, one of our recent brides:

“I did not get a chance to properly thank you for everything you did to make my wedding so beautifully wonderful and special...THANK YOU so very much. And it was such a relief to have your team there to take care of all the details for the evening, leaving us to simply enjoy the wedding and our guests. Thank you also for the very thoughtful addition of the macaroons at the end of the night” --Judy M. Chen

It was so great to read such a touching email after such a long flight! Judy first met me when she was helping her sister plan her own wedding with Saffron59. When Judy got engaged, she immediately booked us to assist in her own wedding.

And since the peak of the wedding season is almost upon us, we get a lot of requests for wedding banquets. We have globally diverse couples with roots from South India to Frankfurt Germany, inspiring us to get creative and uniquely customize our menu items to tailor each couple. Our fusion of different cultures & cuisines such as our “Surf & Turf” for one wedding couple were: Charred Argentinean Steak Chimichurri w/ Korean Red Paste and Pan Seared Black Cod w/ Miso Glaze & Sake Marinade; followed by Green Tea Macaroons.

Some couples want their wedding banquets to be more traditional. Here are some dishes Saffron59 features for dinner for their symbolic meanings of happiness, longevity and fertility:

Longevity Noodle - The noodle is symbolic to long life at weddings and celebrations.

Jewels of the Sea -The type of soup has some significance, indicates wealth because the ingredients are very luxurious.

Roast Suckling Pig - Roasted pork is a symbol of virginity.

Chicken and Lobster - Having chicken and lobster at the wedding indicates “dragon” and “phoenix” are living in harmony and the yin and yang elements are balanced in the family.

Fish - Serving fish represents the hope that the couple will experience a wealthy life together with abundance because the pronunciation of fish is the same as "abundance”.

Double Happiness Fried Rice - "Double happiness" wishes the newlyweds marital bliss and to have children soon. Xi is a symbol of fertility.

Roast Duck - Considered as red dish, the red color signifies happiness. The dish comes with the legs and head as a symbol of completeness.

After the sumptuous cocktail reception, one of our staff, Manamie, assists with the tea ceremony to honor the wedding couple’s parents and family.

Boutique Hotels

2010-03-09T17:42:00.010-05:00

It was not until I was in Sri Lanka this past December that I noticed this internationally well known architect, Geoffrey Bawa who has a string of “Boutique Hotels”. Bawa was regarded as having been one of the most important and influential Asian architects of the twentieth century. He was ahead of his time with his style of blending the natural environment and its surrounding in his work.

Bawa was born in 1919 and came late to architecture, only qualifying in 1957 at the age of thirty-eight, but he soon established himself as Sri Lanka’s most prolific and inventive architect for buildings in a tropical Asian context. Although best known for his private houses and hotels, his portfolio also included schools and universities, public buildings as well as the new Sri Lanka Parliament. His architectural career spanned forty years and was ended in 1998 by a stroke, which left him paralyzed. He died in 2003.

I was very fortunate to get a private tour of his home and office, which now a foundation. One of his most astonishing work is his own garden at Lunuganga which is 1.5 hours away from the capital, Colombo. Not a typical garden of colourful flowers, neat borders and gurgling fountains but with an abundance of lush wilderness and assemblage of tropical plants of different scale and texture. It requires days to explore its every corner and appreciate its changing moods.With each exploration you can find many different discoveries depending on the time of day.

In Sri Lanka his imprint is everywhere – in Montessori schools, farm orphanages, convents, universities, factories, hotels, parliament buildings and private homes.

Interior Photos of Bawa's Home in Colombo

The Kingdom of Ceylon Tea

2010-02-05T12:34:00.008-05:00

Irene Khin & Kirchhayn Plantation Tea Plucker

At our third destination, we stayed at the Kirchhayn Bungalow in Bandarawela after spending a few days in the Cultural Triangle. From there, we began our drive toward Nuwara Eliya where the roads twisted and winded through the hills 1400 meter above sea level - to the home of endless tea estates and where Lipton gets their tea. Some plantations date back to 1847, with tea varieties ranging from Ceylon orange pekoe, green tea, silver needle...the highest quality teas in the world.

The property has been owned by three generations of the Bostock family dating back to 1884 . At the estate, Butler Mohamad brought out a beautiful basket of fresh fruits grown from the plantation, warm baskets of Roti, a variety of Sri Lankan traditional dishes and jam with apple wood. He garnished and adorned our trays with cloves of cinnamon and fragrant Camilias plucked straight from the garden.

The estate has 50 acres of tea plantation with 2 female pluckers assigned at each hectre with an average basic salary 400 rupees; a day’s worth of work for the equivalent of $4.00 USD. They picked an average of 2,000 kilo a day, while male workers attend to pruning & checking the acidity of soil and magnesium sulfate levels; adjusting and replanting if necessary.

Recently after returning back to New York, my good friend Sebatian Beckwith a frequent travel companion to Asia from In Pursuit of Tea explained to me the techniques of proper tea brewing and that the tea grown in Sri Lanka is the Assam varietal.

Early Morning Tea Picking

Silver Tip Tea Leaf

Hoppers

2010-01-15T14:42:00.012-05:00

Jet lagged, after flying over the pacific arriving in Colombo 2 a.m;

slept for a few hours at Colonial Galle Face Hotel by Indian Ocean.

Much surprised, when we set down for breakfast, we immediately got an

eye opener that brought to us..."Hoppers with fish curry"? asked a

young waiter with a colorful sarong.

Hoppers are made from a fermented batter of rice flour, coconut milk

and a dash of palm toddy, which lends a sour flavor and fermentation

ability. If toddy is not available, yeast is often used. The batter is

left to rise, then cooked in a hemispherical wok-like pan.

There are many types of hoppers including egg hoppers, milk hoppers, and sweeter varieties says, my assistant Leili,"It is brought by the Dutch during the trading period in Indonesia."

Lizards, Beaches & Tea!

2010-01-13T15:12:00.015-05:00

When my sweetheart and me were looking through some travel books and trying to decide which Asian country we have not been to, we spotted Sri Lanka (Ceylon) located off the Indian Ocean & about the size of Virginia. Being an aficionado of tea, I was fascinated by the abundance of fauna, lush tropical climate and rich culture of this island. Sri Lanka’s landscapes range from wild jungles, endless untouched beaches & immaculately manicured tea plantations. The food and cultural influences of this precious gem laden island from Arab, Portuguese, Dutch and British settlers was another motivating factor for my visit.

For the next several issues of my blog, I will be sharing some exciting, traveling tips, traditional recipes and streaming pictures of my recent trip to Sri Lanka. Keep checking back for updates!

Tea Plucker on Plantation & Banana Bushels

Root Vegetables

2009-12-07T13:10:00.007-05:00

Most people are familiar with common root vegetables like potatoes, onions, garlic, carrots and the like, but aren't as knowledgeable about turnips, rutabagas, and parsnips abundant in your local market. Now is the peak season for root vegetables, which generally like the cooler months of the year (January to March and October to December). Root vegetables are a great source of nutrients and are so versatile you can make practically any course of the meal with them. An easy way to use whatever root vegetables look fresh at the market or just rolling around your crisper drawer is to peel & chop into 2-inch chunks, toss with olive oil, salt, pepper, garlic, onion & fresh rosemary, sage or thyme. Roast in oven at 450 degrees for about 45 minutes or until tender, stir occasionally & serve. My local market here in Union Square has the most gorgeous colored cauliflower. Cook it the same way you do with the root vegetables; simply cut off the florets and roast. It also makes a great side dish for your holiday dinners.

Saffron Baby!

2009-11-10T12:26:00.010-05:00

Announcing our very own Saffron Baby!
One of our client loves Saffron59 so much they named their baby Saffron.
Congrats to the newest member of the family.

Asian Tapas

2009-10-20T12:38:00.013-04:00

Asian Tapas

With the weather turning chilly and the leaves changing to beautiful fall colors, we at Saffron59 were inspired to create cozy, delicious tasting dishes featuring Asian Tapas for our friends and clients. Because of their small size, tapas are a great way to provide your guests with a multitude of different flavors & textures - all in one sitting! You can adjust the ingredients to suit everyone’s taste or preferences.

Let the fall foliage inspire your table setting using any small plates (even dessert plates) you may have or mix and match for a more eclectic vibe. It’s also a great time to break out those antiques or flea market finds you never use & show them off.

Compliment your dishes by pairing them with a selection of hearty wines like a full-bodied Cote Du Rhone or a spicy Shiraz for a perfect ending to your night.

Here are some examples of our signature dishes. Enjoy!

Asian Tapas Dishes

Soup Dumpling with crabmeat and minced meat with Asian Chives
(served individually with ceramic spoons)

Macanese Chicken with winter melon and black mushroom
(with Portuguese and Chinese flavor influences)

Seared Kobe Steak with Orange Peel and braised mustard greens in lettuce wrap

Roast Berkshire Pork with Star Anise with Hoisin glaze
(bedded with Roasted Leeks and Korean Potato Noodle)

Seared Black Cod Marinated with Sake and Mirin with Soba and Dashi

Braised Halibut with Scallion Ginger with Asian Broccoli Rabe

Paris continues...

2009-09-23T13:05:00.019-04:00

Being in Paris, you can’t miss the exciting colorful neighborhood of “The Marais”; reminded me of the east village, New York with talented artists and one of a kind shops. In the vincinity, you must stop lunch at my all time favorite classic place like Mariages frères (www.mariagefreres.com) which suggest more than 400 different tea from Cameron Highland, Malaysia to Darjeerling Mountains of India.

Mariage Frères at Marais

In between the visits of incredible museums, a few afternoon delights that one should not missed. The well-known pastry shop“ le Nôtre”(www.lenotre.fr) where you can find succulent kougloff. Or stop by your local “fromagerie” and have a picnic with a slice of “ Poilâne” (www.poilane.fr) , a famous bread manufacturer who bake his bread like an old tradition. During my visits, I enjoyed the lively restaurant; if you like morrocan food, restaurant “ Chez Omar” makes succulent Lamb shanks, great tagine and couscous.

If you have a sweet tooth like mine, Berthillon (www.berthillon.fr) at “ l`île saint Louis” is one of the must place in Paris for great gelato. It allows you to stroll on this charming island…

If you want discover beyond Paris, there are many excursions within a day’s trip:

- Versailles – glass palace (www.chateauversailles.fr) and his beautiful gardens, where Marie Antoinette resided.

Marie-antoinette at Versailles

- “La Normandie” where you walk on the beaches of Deauville (www.deauville.fr) and lunch at the restaurant “ Les vapeurs” in Trouville ( www.lesvapeurs.fr).

- Other well known places such as the house of Jean Monet in Giverny (www.intermonet.com/). You can visit the sweet garden which inspired him for his famous paintings.

- If you like wine, do visit the beautiful wine road with region like “Val de Loire” and the castle of Tourraine (www.vinsdeloire.fr) only at 1 hour from Paris by train- with enormous Chateaus. One can also take a break in Bourgogne to taste Macon wine (www.vins-bourgogne-tourisme.fr). One of the famous road is Champagne near Reims which is only at 45 min by train (www.champagne.fr).

- This is only just a few of the many great places that can be visited if you have 48 hours in Paris.

September in Paris

2009-09-10T13:03:00.021-04:00

This blog is not for those who is watching their waist line!

Since I have been to Paris several times, I skipped all the major tourist sites except the Louvre (www.louvre.fr) of course. This time my fascination is to visit and taste different boulangeries and new patisseries since I was here four years ago. I can feel my heart beats faster as I walked into these beatifully arranged shops...

I was over whelmed at “La Grande Epicerie de Paris”(www.lagrandeepicerie.fr), a part of “Le Bon Marché” department store, entire floor stocking with shelves from black sea salt from North Africa, to pink fresh shrimp from Deauville, France. There I picked up a few bags of my favorite “galette de beurre“ and lavender soaps from Marseille, then head out for lunch at “La durée”(www.laduree.fr) for its legendary macarons and others pastries. One afternoon, I was invited for lunch at Madame Depuis at 16th arrondissement and I wanted to buy these delicious easy pop in your mouth macarons as gift.

A friend of mine suggests to go to “La Carette” at Trocadero (www.carette-paris.com), an old classic. But then my film maker friend Joanne disagreed that I must go to the new hip “Pierre Herme“ (www.pierreherme.com). The eponymous shop from the former pastry chef at Fauchon. One of his famous pastries is “ le deux mille feuilles” (a vanilla slice with peanuts ) and for his tiny macarons; "his is the best".

La Carette, Trocadero, Paris Pierre Herme, Saint-Germain, Paris

At last I opt for “ Eric Kayser” patisserie (www.maison-kayser.com), since my hotel is near this rustic, artisan. i picked up a few rows of delicious caramel to hazelnut chocolate macrons. and indoulged a few chocolate madelines on site . It`s one of oldest bakery in Paris recognized for its seasonal flavorful fruit tarts and recently opened a chain of shops in most traffic neighborhoods.

You simply can't go wrong where you fetch them. All delicious little morsels realizing that a week in Paris is just not enough!