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Borscht inflation: Cost of ingredients for Russian dish spikes Al Jazeera English
Palestinian chefs cook a four-and-a-half-ton Mujaddara dish in the West Bank city of Jericho on March 30, 2022. (Photo by Ayman Nobani/Xinhua)
JERICHO, West Bank, March 30 (Xinhua) -- Palestinian chefs cooked on Wednesday a large Mujaddara dish, which weighs four and a half tons, in the West Bank city of Jericho.
Mujaddara is a signature Middle Eastern dish of lentils, rice, and onions. According to the chefs, the dish is an attempt to apply the Guinness World Records as the world's largest Mujaddara dish.
Palestinian chefs cook a four-and-a-half-ton Mujaddara dish in the West Bank city of Jericho on March 30, 2022. (Photo by Ayman Nobani/Xinhua)
Palestinian chefs cook a four-and-a-half-ton Mujaddara dish in the West Bank city of Jericho on March 30, 2022. (Photo by Ayman Nobani/Xinhua)
Palestinian chefs cook a four-and-a-half-ton Mujaddara dish in the West Bank city of Jericho on March 30, 2022. (Photo by Ayman Nobani/Xinhua)
Palestinian chefs cook a four-and-a-half-ton Mujaddara dish in the West Bank city of Jericho on March 30, 2022. (Photo by Ayman Nobani/Xinhua)■
Mina de Carne, a Jewish specialty made by families from North Africa to Turkey and other regions of the Sephardic diaspora, begins with sauteed onions and ground beef — or beef mixed with lamb — layered in a dish with squares of matzo that have been soaked quickly in chicken broth or water to soften them slightly, then baked until the top starts to brown. It seems like the kind of food a modern blogger might have invented to accommodate the prohibition against bread and pasta during Passover, the Jewish holiday that begins on April 15. With its layers of matzo and meat, Mina de Carne has a lasagna quality. In fact, the dish has been prepared for centuries.
This year, Passover, with its vivid recounting of Jews’ Exodus from Egypt at the Seder table on the first two nights of the eight-day holiday, will be particularly poignant as disturbing videos and photographs of Ukrainians fleeing for their lives flash across our screens.
My friend Fran Putnoi, whose family history includes Jews who escaped the Spanish Inquisition by emigrating first to Italy, then Turkey, relatives who arrived in New York’s Upper West Side in the early 20th century, and later, Holocaust survivors, explains that wherever Jews settled, they blended their own recipes and food culture with the ingredients they found in their new home.
A specialty like Mina de Carne (”meat pie”) is unusual in that it was first made in Spain by Sephardim — Jews who migrated to North Africa, the Middle East, and throughout the Ottoman Empire to avoid persecution and forced conversion — while remaining essentially the same dish. (Ashkenazi Jews trace their lineage and culture from Jewish communities in Central and Eastern Europe.)
In some cultures, Mina de Carne might be served as part of the Seder meal; in others it’s an ordinary weeknight dinner. Fran makes hers during the Passover week using instructions from her grandmother, Victoria Corri, and she’s pretty sure it was originally her great-grandmother’s recipe. “The dish goes back at least 500 years in Turkey,” says Fran, who lives in Kendall Square.
Spain-based writer Janet Amateau thinks Mina de Carne is at least that old. She writes on sephardicfood.com that there’s a similar recipe in a 13th-century cookbook. She explains that it was part of her childhood Seders and the women in her family fussed over it in the kitchen.
Matzo, the element in mina that gives the dish its lasagna character, is a crisp, unleavened cracker-like square (sometimes round, too). Eating matzo at Passover fulfills the instruction contained in the Torah that Jews should commemorate their Exodus from Egypt with unleavened bread as part of a special meal.
Fran’s mina is easy to assemble, since you only have to chop an onion, saute meat, pull matzos out of a box, and soften them. In order to make the stiff crackers a little malleable, you soak them in chicken broth or water for less than a minute — they go from softened to mush in seconds — and use them to line the baking dish. Form two layers of sauteed meat and three of matzos, then seal the top matzo with a mixture of beaten eggs and broth. With your hands, press the top matzo down to submerge it in the eggs. Scatter toasted pine nuts on top and let the dish sit while the oven comes up to temperature. Then bake the mina until the top matzo begins to brown and the meat mixture is bubbling at the edges.
Women in Izmir, Turkey, where Fran’s grandmother is from, would have been making their own matzos and grinding their own meat, Fran speculates, which would make the dish quite a bit more labor intensive, and, undoubtedly, better.
Families who host Passover Seders often own a stack of printed Haggadahs, a booklet that recounts the biblical story of Jews’ escape from Egypt. Fran’s daughter, Deb Putnoi, an artist, makes her own Haggadah every year for the group at her table; it involves some drawing. “Deb’s Rules of Drawing,” contained in her Haggadah, include “There is NO right or wrong way to draw.” Guests draw items, mostly found on the table, that they touch, taste, smell, see, and hear. (Disclosure: Fran’s son, Eric, is my ophthalmologist.)
That’s a far cry from Fran’s childhood Seders in New York. “My grandfather chanted the entire Haggadah in Ladino,” she says, “which took at least two hours.” Ladino, an ancient Judeo-Spanish language, is still spoken in Israel and parts of Turkey. At most of today’s Seders, everyone at the table takes turns reading the Exodus story.
Now a grandmother herself, Fran upholds some of the Sephardic traditions from her mother’s family at the Seders, and always brings huevos haminados. Origins of the name vary. Fran points to the definition in The Nosher, which explains that in Ladino, huevos is “eggs,” while haminados comes from the word “hamin,” a long-simmered stew, also known as cholent in the Ashkenazi community, in which the eggs were once cooked.
To make them today, Fran simmers eggs overnight in their shells with a little olive oil and onion skins in the water (some cooks add a few coffee grounds or black tea), which turns the shells and whites a dark brown color; should the eggs crack, the liquid marbles the whites. Eggs of some sort are always on the Passover Seder plate; they’re usually hard-boiled, and sometimes roasted.
Fran also brings two frittatas to the Seder, one baked with leeks, the other with spinach. She thinks these traditions, whatever they are, are meaningful. “Each family holds onto a pastiche of elements important to them,” she says.
Her own includes childhood Seders with her grandfather Jacques Corri chanting the Haggadah while the family sat still. “It was not one of those Seders where everyone would talk,” she says. And despite enduring the long Ladino chant as kids, when her cousins call her today, someone invariably says, “I miss that Seder table.”
Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.
Dare we say, step aside 9x13 casserole dish. There just might be a new favorite pan in the kitchen. A little larger than an 8x8 and not quite as big as a 9x13, the 11x7 dish is a versatile, medium-sized dish that deserves a spot in your kitchen. From breakfast to dinner to dessert, the 11x7 dish is versatile enough for every meal of the day. If you already own an 11x7 dish, put it to good use by trying these delicious recipes. If you don't have one, you'll want to add one to your cabinets immediately after seeing how many recipes you can use it for, like Chocolate Cobbler, Old-School Squash Casserole, and Kentucky Hot Brown Casserole, just to name a few. Read on for these recipes and more you can make in your trusty 11x7 dish.
After 24 years in business on Union Street – the last 15 under the ownership of Patty Hickman and Randy Waclawski – The Dish Cafe is preparing to close its doors. The downtown eatery is closed for spring break this week before reopening April 3-8 for a final week. The owners call the impending closure “bittersweet,” but are excited about handing the baton to brothers Patrick and Michael Evans, Traverse City natives with Michelin star experience who will transition their pop-up Conifer into a brick-and-mortar restaurant in the space this summer.
Hickman says she and Waclawski started talking about selling The Dish a few years ago after a “pretty, tough demanding summer.” The couple “simply felt we were ready for a change,” she says. “No concrete ideas of what we wanted to do next, knowing that a restaurant sale is a tricky thing. We weren’t desperate, we didn’t want to list it on the market. We really just thought we’d talk about it casually, but quietly among friends, and maybe the right buyer would appear. We wanted to sell to someone that would really bring something to the space, do something cool, keep that family, community feel. It had to be a good fit.”
But as Hickman and Waclawski were making a list of potential buyers – Hickman says the Evans brothers were “number one” on the list – COVID hit. “Randy and I were determined to do everything it took to stay open during all of the shutdowns and make it work,” she says. “We actually had fun again. We were able to re-invent and get creative." As summer 2021 wrapped up, Waclawski started talking with Michael Evans about Conifer’s pop-ups – sold-out events that were earning rave reviews at locations like The Cooks’ House and WaterFire Vineyards – and the siblings’ desire to find their own space. After a few more months of chatting, “it just seemed right” for Hickman and Waclawski to pass the baton to the Evans brothers, Hickman says.
“They have everything they need to be amazing," she says. "They have the talent and creativity. They have a ton of family support behind them. They have a local customer following. They have the energy needed for this new era of restaurants.” Recently, the brothers secured the funds needed “to transfer over our lease for the space, buy our liquor license, as well as our equipment and the goodwill we’ve built in the business over the last many years,” Hickman says.
For Patrick and Michael Evans, opening their own restaurant is a full-circle moment in a journey that started in Traverse City – where the siblings were born and raised and attended the Great Lakes Culinary Institute – and lead west out to San Francisco, where they individually worked at Michelin-starred restaurants including Lord Stanley, Atelier Crenn, and Commonwealth. After moving back to Traverse City a few years ago and starting families, the brothers began holding pop-up dinners under the Conifer name, hoping to build a local following that would eventually support a brick-and-mortar restaurant. The pop-ups have typically featured elegant dishes showcasing local, foraged, and/or seasonal ingredients, such as farmer's cheese dumplings with wild mushrooms, hazelnut, nettles, and praline oil; smoked mussels with pomme purée, sumac, and beurre blanc; and roasted hen with mushrooms, chestnuts, apples, and celery root consommé. “Our focus is on (ingredient) sourcing and technical cooking that really showcases the region,” says Michael Evans.
When the duo takes over The Dish space in April, they will begin a few months of renovations before a late June or early July opening. The brothers describe different vibes and menus for outside and inside the space. In the outside alley patio area, there will be approximately 25 seats, wine/beer/cocktails, and a small menu designed around snacks and finger foods. “It’ll be first-come, first-served, where people can come after work and have some snacks and drinks,” says Patrick Evans.
Inside, the brothers plan to make improvements – including new paint, tile work, a ventilation system, furniture, chandeliers, and noise-dampening upgrades – and gut the bar currently occupying the restaurant's large middle area, opening up the space. Conifer will have a mix of lounge, bar, and table seating, with room for approximately 38-40 diners indoors. The restaurant will offer both an a la carte menu with a selection of appetizers and entrees and a daily five-course tasting menu. Conifer will have a full bar inside, with curated wine and cocktail lists. It will be open for dinner service only five days a week, with an expected staff of 10-12 employees.
Despite their fine-dining backgrounds, Patrick and Michael Evans are cognizant of the community vibe for which The Dish was known. “We’re not trying to cater to just tourism,” says Michael Evans. “If we wanted to, we could put 50 seats inside and 50 seats outside. But we’d like to be something like The Dish, which is a neighborhood spot. You can come on a date and put on a suit and do a full-blown tasting course and wine pairing, or you could come from having a day in the park with grass stains on your pants and there’s no judgment.” Patrick Evans adds: “I feel like Patty and Randy gave us a gift, and what Mike and I have to offer is opening this space and making sure it’s here for people year-round and that they enjoy being here."
Fans of Hickman and Waclawski, meanwhile, will still be able to see them around town. “We still don’t have any specific plans for what we will do for our next business,” Hickman says. “We’ve been looking at buying property over leasing. We aren’t necessarily stuck on food service either. We will definitely stay in Traverse City though! This is our home.”
Pictured: Left, Patty Hickman and Randy Waclawski; right, Michael and Patrick Evans
Fish and Chips is a hot dish consisting of fish fried in a crispy batter served with chips. This is eaten across the United Kingdom, mainly England.
When I think of fish and chips, I think of family, home comforts and being together. It is my ultimate comfort food and it beats nothing on a Friday night after a long week of university. It is the undisputed national dish of Great Britain – a cultural and culinary symbol for the world to see.
It is the undisputed national dish of Great Britain – a cultural and culinary symbol for the world to see
There have been many national dishes of Great Britain, but nothing tops Fish and Chips itself. According to the Staff Canteen, the dish accounted for £1.2 billion of the economy in 2020. It can be made with many different forms of fish, including salmon and haddock. It can also be made vegetarian and vegan friendly through substituting to alternative ingredients, for example substituting potatoes for sweet potatoes as a healthy alternative.
My favourite twist on this national dish has to be ‘Masala Fish and Chips’ from my local takeaway shop. Instead of the beer batter coating you would find on the usual Fish and Chips, this consists of a coating of tasty masala and it is most likely served with chips.
In order to achieve this, you will need the following ingredients.
For the marinade:
For the batter
Method
1. Firstly, mix all of the ingredients together except the trout fillets to make the marinade.
2. Add the trout fillets to the marinade and keep it in the fridge for 20 minutes.
3. Combine all the batter ingredients to make a batter of paste consistency.
4. Heat the oil in a wok.
5. Then, coat the marinated trout fillets with the batter and deep fry until the fish is cooked and the batter is crispy.
6. Finally, serve with Masala chips and chutney.
I would recommend Fish and Chips to anyone. If you’re looking for a late night fix or something to look forward to for a Friday night takeaway, then this is the dish for you.
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It turns out that the silver screen's movers and shakers prefer a certain flavor profile after the Oscars — it's all about the savory stuff. As Puck shared with Hello!, "Mac and cheese, chicken pot pie, and risotto all go down well. The savory goes down much better than dessert!" And the one dish that he knows he must serve to appease the masses is his scrumptious chicken pot pie.
The biggest fans of his poultry-based masterpiece, according to the article, are Barbara Streisand and Prince Albert of Monaco. The Prince, in fact, once tried to convince Puck to open a new location of his Los Angeles-based Spago restaurant in Monaco, so he could enjoy it more frequently. Yes, it's even a dish fit for royalty.
With an Oscar menu that will include Smoked Salmon Oscars Matzo, PBJ Macarons, Dry-Aged Wagyu Beef Sliders, Oyster Mushroom Schnitzel, Duck Pastrami, and Pistachio and Rose Water Pillow Cakes, it's amazing that a chicken pot pie is consistently the most highly anticipated dish. Then again, it's not your average pot pie. This one is the brainchild of Wolfgang Puck. And it looks amazing.
STATEN ISLAND, N.Y. — Hawaii Poké Bowl opened this week at New Dorp’s food-chocked new development, The Boulevard.
In this episode of The Dish, owners Nicole Li and Jie Lin thank the East Shore for the warm reception of their second location. They also demo how one of their “bowl” are assembled into wholesome meals to suit most diet regimens.
Hawaii Poké Bowls was established in Bulls Head in 2017 at 1430 Richmond Ave. This will be Nicole’s third food endeavor: her first business was established in New Dorp about a decade ago as Something Sweet, an ice cream shop at 314 New Dorp Lane.
And just how does one say “poké”?
That would not be “poke” as in “I poke your face” or “pokie” like “do the hokie pokie.” So let’s turn ourselves around to say “poke-AY” to reflect the Hawaiian and Pacific menu merge.
At Hawaii Poké, signature bowls sport a variety of veggies, greens, toppings, sauces and proteins — raw Ahi tuna, tofu, Albacore tuna, salmon, spicy salmon and cooked chicken, tofu, shrimp or unagi. Prices range from $10.95 to $13.95, depending on the choice of protein. Beverages include milk tea, fruit tea, soft drinks, smoothies and fruit “spritz” in several flavors — lychee, mango, grapefruit, strawberry, etc.
Hawaii Poké Bowl is among a dozen eating options at The Boulevard. Panera Bread was the last restaurant to open in the complex in February and, prior to that late last year, Menchie’s Frozen Yogurt and Tropical Smoothie Cafe. The borough’s newest ShopRite features a spot to sit and sup on options like sushi, Chinese food, pizza, baked goods, sandwiches and more.
In the non-nosh department, The Boulevard will also see a Quest Diagnostics and Sese Spa.
Hawaii Poké Bowl is located at 2656 Hylan Blvd., New Dorp; 718-709-0958; Hawaiipokebowl.com. Hours are 11 a.m. to 9:30 p.m. daily.
The Dish is a live broadcast at 11:30 a.m. each Wednesday from the Advance/SILIVE.com Facebook platform. Catch it in reruns later in the week here or tune into the conversation each week with a Staten Island food community that stretches across the globe for a sold 12 to 15 minutes of borough-centric restaurant talk.
Pamela Silvestri is Advance Food Editor. She can be reached at silvestri@siadvance.com.
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The world’s biggest bowl of pasta is a 500-pound dish found right here in NOLA WRBL
SpaceX is hiking up the prices for the company’s satellite internet service Starlink, citing rising costs from “excessive levels of inflation.”
Starting in May, subscribers will have to pay $110 per month to receive internet from Starlink, up from $99, the company announced in an email to customers on Tuesday.
SpaceX is also raising the one-time fee subscribers must pay for the dish necessary to connect with the Starlink network. If you already placed a pre-order, the Starlink dish will now cost you $549, up from the original $499. Meanwhile, new customers who sign up for Starlink starting on Tuesday will have to fork over $599. The official Starlink.com website has already added the price change.
“The sole purpose of these adjustments is to keep pace with rising inflation,” the company said. Earlier this month, SpaceX CEO Elon Musk noted his company was “seeing significant recent inflation pressure in raw materials and logistics.”
SpaceX is also justifying the price increases by pointing to the company’s growing investments to expand Starlink’s coverage and capabilities.
“Since launching our public beta service in October 2020, the Starlink team has tripled the number of satellites in orbit, quadrupled the number of ground stations and made continuous improvements to our network,” the company said. “Going forward, users can expect Starlink to maintain its cadence of continuous network improvements as well as new feature additions.”
Still, the price increases will certainly annoy consumers. So in response, the company is offering subscribers a partial refund of $200 if they return their Starlink dish hardware within the first year of service. “If you have received your Starlink in the past 30 days, you can return it for a full refund,” the company added.
So far, it seems the company's email about the price increases was sent to customers based in at least two markets: the U.S. and Australia.
Starlink is currently serving 250,000 subscribers across the globe, according to SpaceNews. However, the company is also facing a massive backlog of demand from interested users. Back in November, SpaceX reported that over 750,000 users across the globe had placed “orders/deposits” for the satellite broadband system.
Instagram user @theamazingaldi included the frozen shrimp scampi in a product roundup and fans lit up when they saw the post. Excited replies poured in, including, "The shrimp scampi is amazing. Make a big bowl of angel hair and some fresh parm," to which the author of the post responded with, "mmmm. The best way."
User @ohheyaldi also found the frozen scampi, posting a photo of the meal alongside the caption, "Soup, salad and shrimp scampi please. $5.89 Fremont Fish Market Shrimp Scampi." One follower couldn't get enough of the seafood score and replied with, "This scampi is amazing, already bought 6 of them. I love ALDI!"
Fans have encountered this frozen entree before. Aldi Reviewer tasted the dish last year and noted that the packaged product was a great way to enjoy a more refined seafood meal you might not have on a regular basis. While the item provided a touch of luxury, the reviewer also noted that the 2021 version tasted very salty and contained loads of fat, but when you feel like splurging, the item proved delicious.
The word's still out on if the latest incarnation of Aldi's shrimp scampi can live up to its predecessor, but it still has found a way to strike a chord with shoppers across social media.
It started with a haircut.
Gabbiano’s chef Daniel Rehbein was still working on the Concordia restaurant’s menu when his barber, Jax of Jax Garage, mentioned seeing fried mozzarella “shot glasses” on Instagram. Rehbein decided to play with the idea at a pre-opening dinner, and now almost every cook at Gabbiano’s spends at least part of their shift packing shredded mozzarella into silicone molds, part of a nearly 24-hour process.
On Gabbiano’s menu, the dish seems innocent enough: “Fried mozzarella, panko, Parmesan, marinara, parsley.” But what gets sent out to the table is refined, deconstructed—or is that reconstructed?—and whimsical, even if you can’t actually do a “shot” of marinara. This is not the stuff of chain restaurants or sports bars, but a high-quality—and, dare we say, fork-and-knife-required—riff on an Italian American classic. Nearly every table gets at least one order until the kitchen runs out, which can happen as early as 7 pm (it makes around two dozen plates a night).
“It’s a monster, labor-wise, but it has made us who we are,” Rehbein says. “It’s one of those things that’s never going to go away.”
Here’s how the molten cheesy magic happens.
The Mozzarella
Five-pound blocks of full-fat, low-moisture mozzarella—including what it uses for chicken Parm, Gabbiano’s goes through 80 pounds a week—is shredded in a Robot Coupe processor, painstakingly stuffed into one of 14 eight-slot molds, and then baked for 10 minutes and cooled overnight. One order (three glasses) uses one-third of a pound of cheese.
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The Bread and Dredge
It’s the standard breading procedure times two: The unmolded mozz gets dredged in seasoned flour, egg and panko—the bread crumbs are also first blitzed in the food processor for a finer texture—followed by another round of egg and panko. Then they’re popped into the freezer to harden.
The Finished Product
The fried cheese is filled with a classic marinara: Alta Cucina canned tomatoes, bay leaves, garlic, butter and onions, with the onions left whole and removed at the end.
“It is as true to the ingredients as possible,” says Rehbein. “We really wanted to let that marinara sauce shine, and let the cheese shine, and kind of take you back to a new version of that memory that everyone has of a mozzarella stick.”
New York City steakhouses can typically be counted on to excel in delivering a few high-quality, albeit standard menu items—outside of the red meat headliner, that is. Iceberg wedges with thick slabs of bacon, creamed spinach, massive shrimp cocktails or perhaps some mashed potatoes with an ungodly amount of butter can be counted on to round out the experience at any number of the city’s established temples of beef. But even if they’re great, these dishes are merely supporting players to the restaurant’s star.
Hawksmoor, a British steakhouse that opened in September 2021, has managed to buck that convention. It has created a dish outside of its big, family-style charbroil steaks that deserves top billing on your night out at a steakhouse, because it’s that craveable in its own right. I’m talking about Hawksmoor’s roasted bone marrow.
It’s not unusual to find bone marrow dishes gracing New York menus, but it is unusual to find bones like these—the kind that’ll have you requesting more toast points instead of bemoaning the fact that after two tiny spoonfuls, your searching utensil has come up empty.
This abundance, as anyone with a taste for the once-humble dish with French roots will tell you, is a rarity.
To Hawksmoor executive chef Matt Bernero, it’s just how it’s done. Popular in British cooking, Bernero says bone marrow is a staple of the English import’s menu. “We take only the center cut from the marrow bones. This ensures that each piece has a deep cup of marrow that runs from end to end,” Bernero says. And in addition to the stand-alone roasted bone marrow appetizer, the British steakhouse enlists marrow to punch up charcoal-roasted oysters, serve as the rich backbone of a gravy (for dipping anything and everything) and even elevate a halibut dish.
Inside Hawksmoor’s first New York location. Hawksmoor
The marrow-rich bones—which are roasted in a 375-degree oven until the meat (or marrow, as it were) starts to caramelize—are served with slow-cooked onions and toasted sourdough bread.
The center cut, combined with Hawksmoor’s quality sourcing (at a recent dinner, our server said the restaurant works with over a hundred farms to source its meats), results in an otherworldly dish, one that has little resemblance to its humble beginnings or even one you might try to recreate at home using bones from your local butcher.
Butcher Erika Nakamura, who discovered her love for the craft of whole animal butchery while working in New York City restaurants, easily disputes the idea that bone marrow is a cheap dish. The French Culinary Institute graduate says, “Many may see bone marrow as a byproduct (hence, cheap!), but for butchers who are sourcing exceptionally, they would still need to factor in the weight per pound off of the whole carcass weight.”
That level of care drives the price up, explains Nakamura, who says the best stuff can command $12/pound. Whereas when it’s sourced as an inexpensive byproduct via the industrial food chain, it can be had for a quarter of the price.
“We get all of our beef for a collection of small farms in the Northeast, the marrow bones come from those farms as well,” Bernero says, adding that their marrow comes from both fully grass-fed cows as well as cattle that has a light-grain finish, distinguishing it from the beef sourced from factory farms and feedlots.
Even the oysters get some bone marrow. Hawksmoor
Pasture-reared cattle—and the bone marrow ultimately derived from these animals—plays a huge role in the dish’s flavor, something which Nakamura echoes: “I inherently believe in terroir … When steer spend their lives on pasture, with plenty of fresh air and access to clean water, the flavor of its flesh will be deeper, the fats more pronounced.”
Indeed, at Hawksmoor, the fat, unmistakably beefy, is pronounced; aided by the acidic hit of the caramelized onions it’s topped with, it beats bread and butter any day of the week.
There’s nothing subtle about bone marrow, something which the French discovered long ago. “When you look back at the intricate history of the culinary arts, bone marrow has always had a place on the plate. The French masters have always loved it,” says Nakamura. “Even a dish like Osso Bucco leaves the diner salivating over the last and tastiest morsel of the dish to be scooped with a teeny tiny spoon—the theater in that very moment leaves us all dreaming of the next time you’ll be lucky enough to have it.”
Fortunately, for bone marrow lovers, Bernero promises it’s a Hawksmoor classic. “[It] will always be on the menu at any of our restaurants.”
Houston-based Dish Society aims to provide an elevated, largely locally sourced meal at a reasonable price point in a flexible-service format.
“We really want to deliver a $30 experience for $20,” said Aaron Lyons, founder and CEO of the six-unit brand’s parent, Five 12 Restaurant Concepts. “That's our goal at Dish Society.”
The eight-year-old concept, which offers counter service at breakfast and lunch and table service at dinner, has grown a following for its all-day menu and best-selling items like the Farmers Plate, which features a choice of protein (chicken, steak, brisket, shrimp, salmon or beef links) and two sides for between $12.29 and $18.70.
Looking to fill a personal need in the foodservice market for something between fast-casual Chipotle and upper-scale Houston’s/Hillstone, Lyons created Dish Society in 2014 and in January added the higher-end Daily Gather concept to the mix.
Per-person check averages at Dish Society are about $20. The restaurants cover 3,000-4,000 square feet with 100 seats inside.
“The menu itself is locally sourced, seasonal, farm-to-table,” Lyons said. “About 75% of everything on our menu is sourced locally in and around Houston. … We partner with a lot of local suppliers, so it's kind of elevated fast-casual, chef-driven.” Four of the Dish Society locations serve liquor, beer and wine.
Daypart sales are about 40% each for lunch and dinner and 10% each for breakfast and “afternoon social hour.” Off-premises grew during the pandemic and ranges from 30-50% of sales, Lyons said.
All six restaurants are in the Houston area, with the most recent opening being the relocation and enlargement of the Katy, Texas, restaurant, which opened in March 2021.
Lyons, who wrote the business plan for Dish Society when he was getting his master’s degree, partnered with Trent Patterson, an undergraduate fraternity brother who had worked with Chick-fil-A, to head operations. The culinary director is Brandi Key.
Dish Society seeks to target the 25-55-year-old young professional, Lyons said.
“They are early in their family, starting their families,” he said. “They're moving into or buying their first home, having their first kids. And they are affluent and educated and care about what they eat and make conscious decisions about that. They value convenience, and they want to have a relationship with the brand that they're consuming from.”
The décor package has evolved in the past 10 years since Lyons was designing the first unit, he said, moving from a modern barn look with Edison bulbs and reclaimed wood to “a more modern, fresher, lighter, airier take on things, using a lot more whites, a lot more lighter woods, comfortable seating.” Lighting can be dimmed in the evening for the full-service ambience, he added.
Even before the pandemic, outdoor seating was important to the Houston brand, Lyons said. A 500-1,500-square-foot patio is “a deal breaker for us. We don't we don't even look at locations that don't have the ability to put 60-100 seats on the patio.”
As for future growth, which Lyons said will likely be mostly within Texas, most markets can accommodate several Dish Society units and perhaps one Daily Gather, which Lyons projects to do about 150% of the sales of a Dish Society.
“Dish Society is our growth vehicle,” he said, “and we're going to put most of our energy and effort into growing that. Daily Gather will be kind of the tagalong once we open a new market and we've identified where we want to be. Then we'll start to see where we want to put a Daily Gather.”
Contact Ron Ruggless at [email protected]
Follow him on Twitter: @RonRuggless
Queen Elizabeth has bottled up a little bit of what she loves so much about her Sandringham Estate in a new line of dish soap.
The washing-up-loving royal has launched her own line of liquid soap to make the chore that much more enjoyable. She has started selling bottles of the “natural dish wash” at the gift shop located at her home in Norfolk for £14.99 a bottle. The 500ml container also features the Royal Sandringham Estate logo and comes with the scent of “coastal walks” in reference to the nearby oceanfront. The bottle's label reads, “Inspired by a shared passion for protecting our environment, we have collaborated with Norfolk Natural Living, to create our dish wash just 10 miles from the estate, using the finest botanical ingredients.”
This product launch comes after Paul Burrell, a former royal butler, told The Secret podcast in December 2020 that the monarch isn't above doing a little dishwashing. “[The Queen] does like to go on picnics but the food is all prepared. She likes to wash up,” he revealed. “She puts on the Marigolds [dishwashing gloves] and when she goes out to the log cabin at Balmoral she is stood there with her Marigolds on and she washes up and the lady in waiting dries. She likes to get her hands wet in the sink, that’s something she does.”
This dish soap is also just the latest in a series of collaborations her Sandringham Estate has released with Norfolk Natural Living. Last month, the queen also created a “coastal walks”-scented dog cologne. The £9.99 scent is designed to help your pet “get rid of any unwanted odors and keep them smelling fresh” and is made from witch hazel and a blend of essential oils.
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Indian spices flavor this dinner of plump shrimp, scallops and rice. The flavors of India are an intriguing combination of savory, sweet and hot spices. I made this Seafood Curry with fresh ginger and mild curry powder. It provides a flavor for this dinner that goes perfectly with the seafood.
I used curry powder from the supermarket spice section. Strictly speaking, curry powder doesn't really exist in India. Many cooks prefer to make their own blend of spices using the freshest ingredients. Prepared curry powder should be used within three to four months. After that it loses some of its flavor.
Helpful hints:
You can shorten the cooking time by serving microwaveable rice instead of the basmati.
The heat is up to you. If you like it hot spicy, use a hot curry powder or cayenne pepper.
Keep frozen shrimp and scallops on hand; just remove what you need from the package.
SEAFOOD CURRY
Makes: 2 servings
2 teaspoons canola oil
1 cup chopped onion
1 tablespoon chopped fresh ginger or 2 teaspoons ground ginger
3 crushed garlic coves
1 cup lite coconut milk
1 tablespoon mild curry powder
1/4 pound green beans, cut into 3-inch pieces
6 ounces peeled raw shrimp
6 ounces bay scallops
Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic until onion starts to soften, 3 to 4 minutes. Stir in coconut milk and curry powder. Add the green beans and bring to a simmer and cook 3 minutes. Stir in the shrimp and scallops. Simmer 3 minutes or until shrimp turn pink. Serve with the rice.
Nutrition per serving: 330 calories (36% from fat), 13.1 g fat (6.7 g saturated, 3.2 g monounsaturated), 165 mg cholesterol, 35.6 g protein, 20.2 g carbohydrates, 4.8 g fiber, 273 mg sodium
Recipe by Linda Gassenheimer
BASMATI RICE
Makes: 2 servings
1/2 cup white basmati rice
2 teaspoons canola oil
Salt and freshly ground black pepper
Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain; rice should be cooked through, but not soft. Drain and return to saucepan. Add oil. Toss. Add salt and pepper to taste.
Nutrition per serving: 109 calories (6% from fat), 4.8 g fat (0.4 g saturated, 2.9 g monounsaturated), no cholesterol, 3.3 g protein, 37.0 g carbohydrates, 0.6 g fiber, 2 mg sodium.
Recipe by Linda Gassenheimer
INDIANAPOLIS – The immediate emotion is heartache.
Mashed conducted a survey to find out America's favorite side dishes at Red Lobster, and 27% of the 602 respondents said the lobster bisque is the restaurant's best side dish. This creamy soup can be ordered in a cup or a bowl, and has origins in 17th century France. However, it's also worth noting that Red Lobster has come under fire over the years for the contents of its lobster bisque –- more specifically its occasional lack of lobster, according to Restaurant Business Online. But don't worry, the bisque still contains langostino, which is somewhat similar to lobster, and as our survey shows, people still enjoy it.
The second most popular side dish is the New England clam chowder, receiving 20.4% of the votes. Red Lobster's garlicky mashed potatoes ranked third, with nearly 16% of the votes. The chain's fries took nearly 13% of the votes, while 12.3% of people voted for the crispy brussels sprouts. In last place? The creamy langostino and Norway lobster mashed potatoes, with 11.3% of the votes. It seems like customers prefer their langostino in bisque form!
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FCC calls on Dish about open RAN Light ReadingINDIANAPOLIS – The immediate emotion is heartache.
IT’S HERE! MARCH MADNESS WOOOO!
And if you want to watch the men’s hoops tournament on the Turner family of networks, one of the things many of you have to do annually is to look up what channel truTV is on (no offense, truTV!).
That’s where we come in. This is your guide to finding truTV on various cable and satellite subscriptions … although you can always stream it on truTV’s app.
Spectrum: Check with your address and zip code.
Xfinity: Here are some instructions to help.
DirecTV: It’s channel 246.
Verizon FIOS: It’s either 183 or 683 for HD.
Dish Network: It’s 242.
AT&T UVerse: It’s 164 for SD, 1164 for HD
Otherwise? Check through your local cable provider.
Enjoy!
New York restaurants might fall into one of two major camps: those that cater to a specific crowd, serving an idiosyncratic type of cuisine, and those that are paint with a broader stroke, peppering the menu with sundry options, something for everyone to enjoy.
Now open at 107 North 12th Street, Isla & Co. certainly fits into the latter category — the eclectic menu offers a hodgepodge of modern fare, including contemporary standbys (blistered Brussels sprouts, oysters with a cucumber mignonette) and also some rarer treats (crispy halloumi, date pudding). The sleek but comfortable Williamsburg restaurant knows what dishes, drinks, and décor work, so why reinvent the wheel? While not the most adventurous menu, the brunch and dinner eatery also knows, wisely, who it is and what it’s serving — and it accomplishes both well.
There are handsome houseplants, clean subway tile, and gold trim throughout (even an expensive-looking bar cart houses the toilet paper in the bathroom). But don’t let that cart’s suspected price tag fool you: the prices at Isla & Co. (now open in Brooklyn, and soon expanding to sister locations in Florida and Georgia) are perfectly reasonable, with no entrée topping $28 and wine and cocktails sticking to the $12-16 range.
Led by Executive Chef Matt Foley, the food is uniformly strong, with a few standout dishes. For those who weren’t scarred by (or have yet to watch) My Octopus Teacher, the charred octopus appetizer is crisp on the outside, pillowy within, and flavorful throughout. The Thai green vegetable curry (Thai food? Yes: as SNL’s Stefon would say, “This place has everything”) packs a zing but is creamy and filling. And the roasted sweet potatoes (with labne, salsa macha, and cilantro) makes a sweet addition for anyone in need of a unique carb.
Isla & Co. sits right beside the William Vale, though it is not technically affiliated with that landmark hotel. Still, the restaurant boasts some gravitas of its own, even in the shadow of that towering resort. Isla & Co.’s most majestic feature may be its wall of windows, stretching a story or two upward and turning what could have been an intimate spot into an open, airy one.
The moderate seating capacity and central location will no doubt make this a busy restaurant; it’s a solid place for taking parents when they’re in town, sipping at on a weeknight, or weekend brunching before strolling along Wythe Avenue. There’s truly something for everyone.
The music choices also ascribe to mass appeal. The playlist featured pop anthems from David Guetta, Ariana Grande, and Taylor Swift. Sometimes, you just want the bangers.
foody.indah.link With more ways to stream online video than ever before, protecting video continues to be a key issue for copyright holder...
