February 25, 2009
If you are a fan of The Food Network’s Guy’s Big Bite, you may already know all about the yummy ginger cocktail mix called Elixir G. Elixir G is a non-alcoholic cocktail mix with the soul of fresh pressed ginger and it has been making quite a name for itself since being carried nationwide at P.F. Chang’s and Benihana restaurants. The New York Times even called P.F. Chang’s Bistro Ginger Beer, a mix of Kirin beer with a a shot of Elixir G, the best drink in the house!
Earlier this year Guy Fieri, host of Guy’s Big Bite, featured Elixir G on its “Let The Good Times Roll” episode. Guy created his own tasty Elixir G cocktail creation – the Elixir G Minty Lemonade. Try it out yourself or be sure to order an Elixir G cocktail the next time you dine out at P.F. Chang’s or Benihana. Check out ElixirG.com for more recipes too! Cheers!
February 4, 2009
By Lia Chang
Master Sculptor Jimmy Zhang Features Chinese Zodiac Food Showcase at Top 100 Chinese Restaurants in the USA Awards Show at the Rio All-Suite Hotel & Casino
Award winning Culinary Artist Chef Jimmy Zhang featured a Chinese zodiac culinary art showcase in celebration of the Year of the Ox at the 5th Annual Top 100 Chinese Restaurants in the USA Awards Show at the Rio All-Suite Hotel & Casino. Organized by Chinese Restaurant News, the Top 100 Chinese Restaurants Awards Show recognizes, cultivates and preserves the best in Chinese cuisine. Award winning Chef Martin Yan and Theresa Lin Cheng hosted the show and announced the winners.
Chef Jimmy Zhang is founder of Art Chef, Inc and is recognized as one of the best Chinese culinary produce artists. Zhang can transform carrots into mice, taro roots into birds or a sweet potato into a stallion. Zhang sculpts food into scenes from a fairy tale. Chef Zhang is an amazing talent, said Betty Xie, Editor in chief, Chinese Restaurant News.
Located in the Bay Area since 1998, Art Chef, Inc has been actively promoting the intricate Chinese art of fruit and vegetable carvings to the general public as well as the food service industry in the US. For more information, please go to www.artchef.com.
January 15, 2009
By Lia Chang
Over 500 Chinese restaurateurs from all over the nation gathered in Las Vegas on January 5 at the Rio All-Suite Hotel & Casino to attend the 5th Annual Top 100 Chinese Restaurants in the USA Awards Show & Conference.
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January 13, 2009
By Wendy Chan
Buying a drink for the chef is customary in Omakase style dining.
Omakase is a style of dining that allows revered sushi chefs select and serve high quality morsels of good eats, often leisurely, over the sushi counter in fine Japanese restaurants. The chef performs right in front of you, preparing food in front of your eyes. There is this direct interaction between the chef and the individuals being served, sometimes sharing sake (the guest buys) and laughter in the process if the chef likes you. It is an intimate and lavish way of enjoying a great Japanese meal for gourmands. The price tab is usually higher than just ordering a la carte from the menu.
Choosing from the freshest seasonal ingredients and relying on the chef’s moments of inspiration, guests can be surprised and inspired by interesting and innovative dishes or ways certain ingredients are selected and served. The creative freedom in this way of eating provides an opportunity for the chef to show off his skills, his repertoire and personality. It regularly exposes diners to foods that otherwise might not have been considered. It is both educational and entertaining, augmenting one’s culinary repertoire.
The word “Omakase” means “entrust”, according to Wikipedia, so guests are essentially placing their total trust in the chefs’ choices in the tasting experience. It is precisely this mystery factor that has drawn many food lovers to experience the thrill and pleasure of Omakase dining.
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December 8, 2008
Once associated with the likes of Bordeaux and Bavaria, fine wines are now a growing presence in Asia from Bombay to Beijing. Apart from importing alcoholic beverages in frenzy, Asian vineyards have also emerged to produce respectable wines – in such places as Thailand, Vietnam and China. Here in America, restaurateurs have taken cue to reinvent their menus pairing their fine cuisines with refreshing innovative drinks, imported Asian beers and wines with outstanding results.
On December 1st, the Asia Society, co-presented with Savory Productions, Inc., hosted “Wine and Spirits with Asian Cuisine: A Perfect Pairing!” Panelists Cynthia Sin-Yi Cheng (Founder, cyn-et-vin; Wine Editor, Cravings, New York), Chris Johnson (Mixologist and Sake Master, Bao 111, New York), Litty Mathews (Mixologist, Modern Spirits, Monrovia, California), Nobu Otsu (Proprietor, The Winery, New York) and moderator James Oseland (Editor in Chief, Saveur Magazine) discussed the exciting topic to a sold out house.
FROM LEFT TO RIGHT: (Back Row) Nobu Otsu, James Oseland, Chris Johnson (Front Row) Litty Mathews, Cynthia Sin-Yi Cheng