Our buddy Liza de Guia of Food Curated profiled co-owner and ice cream-er Sutheera Denprapa in the video below, which covers her introduction to ice cream in America and her attachment to the flavors in Thailand she remembers most.
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Is cookie decorating an art form? That's the question in Liza de Guia's latest video profile of a New York cookie decorator with a serious eye for detail.
Whether or not you're going to the Great GoogaMooga this weekend, it seems easy to agree that their food and drink lineup is impressive. To highlight some of the dishes attendees can expect to see this year, our buddy Liza de Guia at Food Curated filmed behind the scenes videos at Landhaus, Jeepney, Northern Spy Food Co., and Joseph Leonard's.
For Sung Park, the chef and owner of Bistro Petit in Williamsburg, it was a foie gras torchon. That's what opened his eyes to the world of French fine dining, and the dish that set him on a mission to do that kind of cooking himself.
Sonya Samuel wanted that taste of home in New York, but when she shopped around for pepper sauces in grocery stories, all the could find were bottles "with way too much mustard, or ones that weren't even hot." So she started a company of her own: Bacchanal Pepper Sauce.
While we love sriracha as much as anyone, we're also willing to admit that it's not the most complicated or nuanced chili sauce on the market. That's where Jolene Collins' Love of Jojo chili sauce comes in.
Our buddy Liza de Guia has two new videos worth a look: the story of No Goat Left Behind, a campaign to increase demand for goat meat so male goats aren't killed at birth; and a peek into Brooklyn Boullion and their farm to jar sauce bases.
"When I eat them I know what animal I'm eating. I know their tag number; you start to recognize them." So says Anna Hodson, a shepherd at Kinderhook Farm, which has 1,200 acres of land in the Hudson Valley that is mostly devoted to livestock, including a herd of 450 sheep that she watches over. Take a look at the video to see what goes into raising them.
The 8th Annual Vendy Awards are almost here, landing on Governor's Island on September 15th for a day of celebrating New York's street vendors—and stuffing ourselves silly on some of the best street food the city has to offer. All week we've posting videos about the finalists. Last but not least: Xin Jiang Prosperity Kababs.
The 8th Annual Vendy Awards are almost here, landing on Governor's Island on September 15th for a day of celebrating New York's street vendors—and stuffing ourselves silly on some of the best street food the city has to offer. All week we're posting videos about the finalists. Up today: Tortas Neza in Corona!
The 8th Annual Vendy Awards are almost here, landing on Governor's Island on September 15th for a day of celebrating New York's street vendors—and stuffing ourselves silly on some of the best street food the city has to offer. All week we'll be posting videos made about the finalists, starting with Cinnamon Snail vegan food truck and Red Hook Vendor Piaztlan Authentic Mexican Food Truck.
It's hot and all you want is something to cool you down that won't weigh you down. Enter Wooly's Ice. Danny Che, David Sat, and Kenneth Sa are the founders of Wooly's Ice, a Taiwanese and Hawaiian shaved ice stand currently at the South Street Seaport.
Chicken wings are pure comfort food, but Kasadela Izakaya's wings hardly soothe. They're packed with garlic and black pepper and carry serious bite. Learn more about them on this episode of Food Curated.
Egg is a little restaurant in Williamsburg that started as a Southern brekkie spot (hello, artisan scrapple) then eventually added lunch and dinner service, and now has a six-acre farm upstate. Chef George Weld didn't want to replace the farmers he'd been working with already, he just wanted to understand the food system better. While the restaurant started out pretty pork-crazy, they're now more veggie-driven.
"Artisan, hand-made kimchi, straight out of your mom's kitchen.. except this really is my mom's kitchen," says Vicky Oh, general manager of Arirang Kimchi. In the latest Food Curated video from Liza de Guia, we meet Vicky and her mom Kyung Oh, who started experimenting with kimchi recipes about 30 years ago when she moved to the United States from Korea on her honeymoon.
For one of her the latest Food Curated videos, Liza de Guia spent two days in Hartwick, New York, with Larry Althiser, the owner and head meat cutter for Larry's Custom Meats. "It's a story I wanted to tell, a good story about a proud butcher open to teaching his trade," said de Guia, even though she was a little jittery the night before the shoot. "Slaughterhouses must exist...but there's a right and wrong way to do it."
"I tell him to handle the dough like it was a woman—gently, softly," says Fany Gerson of DOUGH, a new doughnut shop in Clinton Hill, Brooklyn. In this video from Food Curated with Liza de Guia, we go behind-the-counter with Gerson to learn about her doughnut experimentation. After over 50 trials, she found the winner recipe: a not-too-sweet batter with a smidge of nutmeg that, when fried, gets those crispy outsides and light insides. They're also about as big as your face. "You don't want to have it end too soon!"
"Packaged of unshelled sunflower seeds. C'mon bars, gross. And boring!" says Agatha Kulaga of Ovenly, a creative kitchen in the Greenpoint neighborhood of Brooklyn. Agatha and her friend Erin Patinkin started the company about a year ago after being fed up with the predictable freebie bar munchies. They've crafted their own playful takes, like "the ultimate beer nut," a medley of peanuts, Worcestershire sauce, Old Bay, and bacon fat. They're really into bacon fat.
According to Anton Nocito, founder of P&H Soda Co., there used to be "hundreds of thousands of soda fountains in the U.S." but that number has dwindled to two- or three-hundred. Nocito hopes to revive the old-timey tradition with the soda syrups he creates at his Brooklyn-based company. "I'm absolutely positive there's going to be a renaissance in soda fountains," he says in this video by Food Curated's Liza de Guia.