DOCSLIB.ORG

“My Name Is Vitalie. My Legacy Is Taittinger. My Passion Is Champagne.”

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
“My Name Is Vitalie. My Legacy Is Taittinger. My Passion Is Champagne.” “My name is Vitalie. My legacy is Taittinger. My passion is Champagne.” – VI TALIE T AITTINGER VITALIE T AITTINGER IS AN ACTIV E MEMBER OF THE FAMILY C HAMPAGNE H OUSE. ©2009 Kobrand Corporation, New York, NY www.kobrandwineandspirits.com York, New Corporation, ©2009 Kobrand ttg_ad_HauteLife_vitalie_1009.inddBrushstroke S11.indd 1 1 11/6/095/2/11 12:26:19 1:13 PM RecDivsionPrintAd_HauteLife.pdf 1 4/23/10 1:33 PM Publisher MICHAEL GOLD Editor-in-hief PAMELA JOUAN Be More Popular at Parties. Design Director Especially Your Own. JANA POTASHNIK BAIRDesign, The Recreational Division at The International Culinary Center teaches the caliber of cooking that Copy Editor draws a crowd. Like at our sister school The French KELLY SUZAN WA Culinary Institute (The FCI), you’ll work in cutting- edge facilities with renowned Chef-Instructors. Contributing NICOLE BA E These intimate, hands-on courses are available for PAMELA JOUAN a fraction of the time and cost of The FCI’s career CLAUDIO LOCASCIO programs. With skills like these, you’ll need a velvet YOSHI MUTO rope to keep your guests out of the kitchen. www.kitamaruyuji.com Photography NICOLE BA E www.tribecanative.com KENJI TAKI www.kenjitakigami.com THOMASR www.schauer.cc Artisan TAKASHI POTATO www.superpotato.jp YOSHIYUKI O Moto Co, OSAMU AKAI www.hikari-design.jp C AKI MIYAZONO+ ATA www.yt-design.com M YEOHLEE www.yeohlee.com Y Special thanks to Jake Martz, CM Keiko Ito, numaru, and Jamie Graves for their energy on all fronts. MY Advertising CY [email protected] CMY HauteLife Press a division of . K 321 Dean uite 1 Brooklyn, 11217 www.hautelifepress.com [email protected] Subscription nquiries 718.858.1187 [email protected] or visit www.hautelifepress.com Printed and bound in the HauteLife Press makes every effort to ensure that the information it publishes is correct but cannot be held responsible for any errors or omissions. © 2011 All rights reserved. Reproduction without permission is strictly prohibited. Knife Skills | Parisian Breads | Classes for Teens | Chocolate Desserts | Wine Uncorked | Handmade Pasta | and More! Find out more: 1.888.90.TASTE | 462 Broadway, New York, NY 10013 | www.InternationalCulinaryCenter.com/Recreational Brushstroke S11.indd 2 5/2/11 1:13 PM Publisher MICHAEL GOLDMAN Editor-in-Chief From the publisher, HauteNotes is about the discovery of all things innovative PAMELA JOUAN HAUTENOTES and exciting in food and wine, art and design, and style and travel. Visit hautenotes.com. Design Director JANA POTASHNIK BAIRDesign, Inc. HAUTEEVENTS Copy Editor KELLY SUZAN WAGGONER A SOCIAL EPICUREAN EXPERIENCE Contributing Writers MEET at Natirar will commence Friday evening NICOLE BARTELME with Table at the Farm, an elegant and unique PAMELA JOUAN chef’s dinner set within The Farm at Natirar. The AT NATIRAR CLAUDIO LOCASCIO YOSHI MUTO menu will be created and executed by renowned a social epicurean experience www.kitamaruyuji.com chefs Thomas Keller, Daniel Boulud, and Photography Jerome Bocuse, chef-owners extraordinaire, September 23-24, 2011 NICOLE BARTELME who continually push the envelope on distinction www.tribecanative.com in culinary culture. The dinner will benefit the KENJI TAKIGAMI page 3, lower right Bocuse d’Or USA Foundation, a not-for-profit www.kenjitakigami.com organization devoted to inspiring culinary THOMAS SCHAUER excellence in young professionals and preserving www.schauer.cc the traditions and quality of classic cuisine in Artisan Connections America. TAKASHI SUGIMOTO/SUPER POTATO www.superpotato.jp Saturday’s event, Epicurean Fields, will feature YOSHIYUKI TAKASHIRO a reserved-seating chef service by renowned Moto Co, LTD, Japan chefs, food trucks serving delectable dishes, OSAMU WAKAI and a beer and wine garden. Music, farm stands, www.hikari-design.jp and cooking demonstrations will take place AKI MIYAZONO+YASUHIRO TABATA throughout the day. www.yt-design.com YEOHLEE www.yeohlee.com HAUTETASTINGS Special thanks to Jake Martz, Keiko Ito, Shoko Inumaru, and Jamie SOUTH WEST WINES AT BOULEY TEST KITCHEN Graves for their energy on all fronts. In December 2010, Bouley Test Kitchen hosted a festive Advertising [email protected] walk-around tasting of South West Wines of France. Taking HauteLife Press inspiration from the region, Chef Bouley created special a division of C-BON MEDIA, LLC. hors d’oeuvres to pair with the selections of red and white 321 Dean Street, Suite 1 varietals and spoke about his personal experiences in Brooklyn, NY 11217 discovering the wines of South West France—and why the www.hautelifepress.com Bouley Test Kitchen was a perfect venue to showcase the [email protected] wines. “Our Test Kitchen is a place of discovery, education, Subscription Inquiries 718.858.1187 and innovation,” Bouley explained. [email protected] or visit www.hautelifepress.com “For both sommeliers and wine enthusiasts, there is a Printed and bound in the U.S.A. huge opportunity to explore all these different appellations HauteLife Press makes every effort to ensure and grape varietals. One thing that is so fantastic about that the information it publishes is correct but cannot be held responsible for any errors the South West wine is that you have this myriad of styles, or omissions. from fruit-forward and approachable to wines with just an © 2011 All rights reserved. Reproduction without permission is strictly prohibited. incredible depth, complexity, and structure, which make them great for a wide variety of foods. You can really find a wine that can pair with vast array of dishes.” Bouley Test Kitchen Locations davidbouley.com brushstrokenyc.com Private Events & Catering Bouley Restaurant Brushstroke Studio Test Kitchen Danielle Falcone 163 Duane Street 30 Hudson Street 130 West Broadway By appointment only [email protected] New York, NY 10013 New York, NY 10013 New York, NY 10013 88 West Broadway David Forziati New York, NY 10007 [email protected] Tel: 212.964.2525 Tel: 212.791.3771 Tel: 212.964.2525 Tel: 212.964.2525 Tel: 212.962.2902 2011 brushstroke 34 Brushstroke S11.indd 3 5/2/11 1:13 PM Brushstroke S11.indd 4 5/2/11 1:13 PM B012004_1a_PQ_EV_HauteLife_ad.pdf 1 12/6/10 2:09 PM All natural and perfectly pure for the best dining experience. ©2010 Danone Waters of America, Inc. Brushstroke S11.indd 5 5/2/11 1:13 PM Skills Seasonal Visual Celebrations The chef’s attention to festivals and the seasonal ingredients magnify the detail of work created in each dish from week to week. Daikon radish is one of the key vegetables in Japanese home cooking, inexpensive and versatile, even transformable to a candle shade by a master chef’s knife-carving technique. 31 brushstroke 2011 Brushstroke S11.indd 6 5/2/11 1:14 PM Brushstroke S11.indd 7 5/2/11 1:14 PM Cocktails COcktail AS CUISINE In early spring of 2008, Chef Isao Yamada met Gen Yamamoto at a promotional sake event in New York, where Yamamoto was demonstrating his original cocktails using Japanese sakes and shochus (distilled vodka-like Japanese spirits). Yamada was so impressed with Yamamoto’s West and East. And so it was agreed that Yama- daikon radish and rice shochu cocktail that he moto’s concoctions would be a perfect comple- told his mentor at the time, executive chef Tidao ment to the restaurant’s Japanese cuisine, which Mikami of Bouley Upstairs, he had found a great is also calming and thought provoking. candidate for the bartender position at the new Thirty-one-year-old Yamamoto was born in a small restaurant Brushstroke. fishing village in Japan’s Mie Prefecture, 60 miles Mikami was familiar with creating cocktails having south of Nagoya. Arriving in the United States at worked closely with the Austrian “bar chef” Albert the age of 24, he began to make cocktails of his Trummer, who was hired by David Bouley for the own style, using fruits, tomatoes, cucumbers, opening of Danube. Together, they created excel- and Japanese herbs and vegetables. He came in lent original cocktails with fresh fruits and new second place in the Marie Brizard Cocktail Com- ingredients, such as the Danube Cocktail with petition in New York in 2006. Last year, NHK, a elderflower jelly and champagne. When Mikami Japanese national TV station, created a 20-minute 山本幻 tasted Yamamoto’s creations, he saw that his documentary about him as a young Japanese originality and talent were along the same lines as bartender active in the Big Apple. Yamamoto also Trummer’s. has a regular magazine column about his recipes Mixologist Gen Yamamoto in Suntory’s Chopsticks NY. Compared with Trummer’s creations that elegantly sing and dance on the palate, making one feel At Yamamoto’s counter, try his omakase menu, surprised and happy, Yamamoto’s creations are a bartender’s tasting course, starring his unique calming and introspective, promoting a peaceful cocktails. Chef Yamada, Murashima, and Sushi and philosophical demeanor in the consumer. Chef Tetsu Yagi will play supporting roles as they Those differences are a good contrast between pair their dishes with his libations. 29 brushstroke2011 brushstroke 2011 27 Brushstroke S11.indd 8 5/2/11 1:14 PM Cocktails Kiwifruit Cocktail キウィフルーツと茴香 米焼酎鳥飼仕立 INGREDIENTS DIRECTIONS 1 whole kiwifruit Muddle a kiwifruit in a shaker. 2 oz. Torikai Rice Shochu Pour all ingredients 1 tsp. fresh lemon juice into shaker. 2 tsp. simple syrup Stir well and strain to glass. chopped fennel Sprinkle chopped fennel and leaf for garnish and leaf on top. 2011 brushstroke 28 Brushstroke S11.indd 9 5/2/11 1:14 PM Sake A closer look at some of the toji’s most important decisions illustrates this point. Before brewing even begins, the rice used to make sake is polished in order to remove the harsher elements found on the brown outer shell of the rice kernel, leaving only the pure white center.
Load more

Recommended publications
  • Institutional Change in the French Haute Cuisine Field (1951-2000) As Transformations in Symbolic Systems, Organizational Routines and Artefacts
    N U M É R O 2005/04 BUILDING WITH, OR ON, THE RUINS? : INSTITUTIONAL CHANGE IN THE FRENCH HAUTE CUISINE FIELD (1951-2000) AS TRANSFORMATIONS IN SYMBOLIC SYSTEMS, ORGANIZATIONAL ROUTINES AND ARTEFACTS Philippe MONIN Professeur Unité Pédagogique et de Recherche Stratégie et Organisation EMLYON Février 2005 Résumé Les institutions sont constituées de divers marqueurs : des systèmes symboliques, des systèmes relationnels, des routines et des artéfacts. Pendant les processus de changement institutionnel, notamment dans les champs culturels, les acteurs combinent / hybrident souvent des marqueurs existants et des marqueurs nouvellement inventés, qui relèvent de logiques institutionnelles concurrentes. Malheureusement, nous savons très peu de choses des processus par lesquels les acteurs hybrident ces marqueurs. Les acteurs hybrident-ils les différents types de marqueurs au même moment ? Selon la même ampleur ? Le statut des acteurs affecte-t-il les processus d’hybridation ? La lutte qui marqua le champ de la Grande Cuisine Française au cours de la seconde moitié du 20ème siècle, entre Cuisine Classique et Nouvelle Cuisine, fournit un contexte empirique original pour explorer ces diverses problématiques. Mots clés : Changement institutionnel ; Routines organisationnelles ; Artéfacts ; Grande Cuisine Française Abstract Institutions are embedded in various types of carriers: symbolic systems, relational systems, routines and artifacts. During institutionalization change processes, notably in cultural fields, actors often combine, i.e. hybridize
    [Show full text]
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • The Art of Naming Dishes
    www.bu.edu/bhr Published by the Boston University School of Hospitality Administration Fragments of The Past: The Art of Naming Dishes By Peter Szende and Namrata Sridhar Winter 2020 © Copyright 2020 by Boston University From the start, menus have been a customer’s first impression into the restaurant’s culinary experience. Menus that have been carefully designed have drawn the customer’s eye to specific dishes and provide guidance when selecting a meal. (e.g. McCall & Lynn, 2008) Restaurant menu experts have begun to find that using consumer psychology to design their menus have a direct impact on guest purchases and total revenue. These experts have noted that how a menu item is named can influence the guest perception of the dish. “A highly descriptive name can help create value by priming the guest with positive affects.” (Yang, 2013, p. 8) While descriptive menu labels have been in the center of attention of researchers, the history and practice of naming dishes received little attention. A Brief History of Menus In part, based on Marco Polo’s travel notes in China, we could believe that during the Southern Song Dynasty, the commercially lively 13th century Hangzhou had an important restaurant scene where customers, after being seated at taverns, were handed a menu to choose dishes according to their preferences (Gernet, 1962, Szende, Pang, & Yu, 2013). Similarly, the first menus in Europe appeared at the end of the middle ages. A medieval text written in 1393 “Le Ménagier de Paris,” (The good wife’s guide) presents menus for various occasions and feasts.
    [Show full text]
  • Town of Lincoln Comprehensive Plan Volume II. Inventory and Analysis
    Town of Lincoln Comprehensive Plan Volume II. Inventory and Analysis Approved by the Maine State Planning Office March 28, 2012 This document provides background information for Volume I. Recommendations: Goals, Policies and Implementation Strategies Town of Lincoln Comprehensive Plan TABLE OF CONTENTS Chapter 1. Population and Demographics .............................................. 7 Overview ................................................................................................................................................... 7 State and Regional Perspective ................................................................................................................ 7 Summary ................................................................................................................................................... 8 Historic Population Change ..................................................................................................................... 10 Future Population Changes ..................................................................................................................... 11 Age Characteristics .................................................................................................................................. 13 Seasonal Population ................................................................................................................................ 14 Daytime Population ...............................................................................................................................
    [Show full text]
  • Read Book Wagashi and More: a Collection of Simple Japanese
    WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes.
    [Show full text]
  • MONTHLY MEETING DATE: Tuesday, November 23, 2010 TIME: 6:00 PM PLACE: New Dance Amsterdam 53 Chambers Street, 2 (Ent
    MONTHLY MEETING DATE: Tuesday, November 23, 2010 TIME: 6:00 PM PLACE: New Dance Amsterdam 53 Chambers Street, 2nd Floor (Entrance for the disabled at 280 Broadway) R E V I S E D A G E N D A I. Public Session A) Comments by members of the public (2 minutes per speaker) II. Business Session A) Adoption of Minutes B) Chairperson’s Report J. Menin C) District Manager’s Report N. Pfefferblit III. Committee Reports A) Quality of Life Committee P. Moore 1) Hudson Street Reconstruction – Resolution* 2) Presentation by Ashley Voroba, New York City Coalition for a Smoke Free City - Report *Passed jointly with the Tribeca Transportation and Parking Subcommittee B) Planning and Community Infrastructure Committee J. Galloway 1) Department of Transportation Car Sharing Pilot Program - Report 2) Inventory and Analysis of Green Space Resources in the CB1 District - Report 3) Presentation of Chinatown Working Group Parks, Recreation, and Open Space Preliminary Action Plan – Resolution 4) “Key Terms” Zoning Text Amendment – Resolution C) Battery Park City Committee L. Belfer 1) Discussion regarding general traffic and pedestrian issues – Report 2) Presentation regarding Route 9A – Report 3) Presentation on plans for the Winter Garden - Report D) Youth & Education Committee A. DeFalco 1) Half fare student Metrocards – Report 2) Manhattan Youth Karate program and programs for middle school students – Report 3) Speaker Silver’s Overcrowding Taskforce – Report 4) Follow-up to last month’s resolutions on enforcement of bicycles in City Hall Park, anti- bullying, and the cancellation of PS397’s 6th grade class for the 2011-2012 school year – Report 5) Installation of bike racks in front of the Tweed Courthouse - Letter 6) Presentation on Chinatown Working Group Youth and Education Plan- Resolution 7) Retaining public school seats at the Tweed Courthouse – Resolution 8) Opposition to Waiver for Cathleen Black as New York City Schools Chancellor – Resolution* * Youth Committee will caucus for item 8 at 5:30 PM.
    [Show full text]
  • Reinventing Classics: the Hidden Design Strategies of Renowned Chefs
    Reinventing classics: the hidden design strategies of renowned Chefs Marine Agogué(1), Armand Hatchuel(2) (1) HEC Montréal (2) Centre de GestionScientifique, Mines ParisTech, France Abstract Reinventing classics is a well-used yet complex design pattern. Indeed, a reinterpreted classic needs to relate to the original object while simultaneouslychallenging the initial model and providinga new and fresh look tothe well-established classic. However, this design strategy remains understudied, and we aim to contribute to the literature by addressing the lack of theoretical models for reinventing classics. Reinterpreting tradition is a key process for chefs in the culinary world.Our paper explores how design theories elucidate how chefs reinterpret classics and innovate in their kitchens by stepping away from tradition. Our contribution to the study of design is two- fold.First, from a methodological point of view, we used a framework based on C-K theory and axiomatic design theory to conduct a comparative analysis of recipes for 30 dishes that were reinterpreted by the renowned chef Alain Ducasse. Second, our study identifiedtwo design regimesused by chefs to reinvent classics by focusing on the nature of the set of functions a recipe aims to fulfill. The first regime consists of retaining the same functionsfrom the original recipewhile changing themeans to achieve them. The second requires changing the set of functionsby removing old ones, adding new ones and occasionally designing new ways to achieve the functions. 1. Introduction: modeling culinary innovation Reinventingclassics is a well-known design strategy used in many fields: Fiat redesigned the myth of the Fiat 500, Picasso proposed his own version of Manet’sLuncheon on the Grass, and Murakami drew cherry blossoms on the iconic Louis Vuitton Speedy handbag.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Goma Do-Fu(Sesame Tofu) Steamed Veggie with Vinegar Miso Sauce
    Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #1 ごま豆腐 Goma do-fu(sesame tofu) -This is one of the best known “shoujin ryouri” dishes which developed in Buddhist monasteries in Japan. INGREDIENTS: 2 tsp. Sesame paste 2 tsp. Kudzu starch 70ml. Water A pinch Salt A little Wasabi A little Soy sauce DIRECTIONS: 1. Mix kudzu starch and water, then pour it to sesame paste little by little and mix until completely smooth. 2. Heat the mixture over medium low and stir constantly as it thickens. 3. When it becomes elastic, take off the heat and pour into a mold and cold with ice water. 4. When solidified, serve with soy sause and wasabi. KAISEKI Class #2 野菜の酢味噌和え Steamed veggie with vinegar miso sauce -This sauce can go great with salads, simply steamed vegetables, and even cooked meat or seafood. INGREDIENTS: 30g Seasonal vegetable 1/2 tsp. Miso 1/2 tsp. Sugar 1/2 tsp. Vinegar 1/2 tsp. Mayonnaise DIRECTIONS: 1. Mix miso, sugar, vinegar and mayonnaise to make sauce. 2. Arrange steamed vegetables nicely, and put the sauce over them. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #3 だし巻玉子 Rolled egg -This egg dish loved by everyone from children to adults in Japan. INGREDIENTS: 1 Egg 1 tbsp. Dashi 1/4 tsp. Light soy sauce 15g Daikon reddish DIRECTIONS: 1. Whisk the egg well, then add dashi and light soy sauce to it 2. Pour enough egg mixture into the oiled heated pan to cover its surface then roll down the half cooked egg from the back to the front (if you find bubbles in egg, break it by chopsticks) 3.
    [Show full text]
  • The Food Culture of Japan
    Kikkoman Video Library “Food Cultures of the World” series The peoples of the world are searching for high-quality ingredients and condiments to create delicious and healthy dishes, making lifestyles and life itself lend themselves to brighter cultures. Kikkoman, utilizing nature's own slow processes and quality to produce flavorful soy sauces, brings you the food cultures of the world on video tape. Autumn Gifts of Perigord ～Fine aged wines, Fois Gras, Truffles～ “The Food Culture of Europe” The Perigord region in the south of France is known for its production of fois ● each tape has a playing time of 30 minutes gras and truffles, delicacies known the world over. Along the Dordogne river, the 5-tape set ● each tape ＠ 6,000 yen (sales tax not included) "aromatic souls" as the crops are referred to, can be found in abundance. Over 100 years ago, Escoffier referred to this region as the "beautiful country" with its excellent ingredients, connoisseurs, and blessings of nature, as well as farmers with excellent imagination. However, there are a variety of problems arising in the food production Kikkoman Food Culture of this beautiful country. Will the imagination of the farmers find a solution? A Large Table is Always Center Stage ～ Reading the Dining Table ～ No.5 The western idea of the dining table being a place where the entire family gath- ers to talk about the day's events, as well as where manners and customs are prac- ticed, is a new introduction to Japan. However, this custom of the family coming 2003 together is not an old practice even in the west, but was introduced with the Re- formation.
    [Show full text]
  • Voluntary Petition for Non-Individuals Filing for Bankruptcy 4/16 If More Space Is Needed, Attach a Separate Sheet to This Form
    17-11907-mew Doc 1 Filed 07/10/17 Entered 07/10/17 18:13:27 Main Document Pg 1 of 40 Fill in this information to identify your case: United States Bankruptcy Court for the: SOUTHERN DISTRICT OF NEW YORK Case number (it known) Chapter 11 --------------------------------- D Check if this an amended filing Official Form 201 Voluntary Petition for Non-Individuals Filing for Bankruptcy 4/16 If more space is needed, attach a separate sheet to this form. On the top of any additional pages, write the debtor's name and case number (if known). For more information, a separate document, Instructions for Bankruptcy Forms for Non-Individuals, is available. 1. Debtor's name ISCOM NY, LLC 2. All other names debtor used in the last 8 years Include any assumed DBA Maserati of Manhattan names, trade names and doing business as names 3. Debtor's federal Employer Identification 47-5651589 Number (EIN) 4. Debtor's address Principal place of business Mailing address, if different from principal place of business 1 York Street New York, NY 10013 Number, Street, City, State & ZIP Code P.O. Box, Number, Street, City, State & ZIP Code New York Location of principal assets, if different from principal County place of business Number, Street, City, State & ZIP Code 5. Debtor's website (URL) www.maseratiofmanhattan.com 6. Type of debtor • Corporation (including Limited Liability Company (LLC) and Limited Liability Partnership (LLP)) D Partnership (excluding LLP) D Other. Specify: Official Form 201 Voluntary Petition for Non-Individuals Filing for Bankruptcy page 1 17-11907-mew Doc 1 Filed 07/10/17 Entered 07/10/17 18:13:27 Main Document Pg 2 of 40 Debtor ISCOM NY, LLC Case number (if known) ---------------------------- Name 7.
    [Show full text]
  • Part 3 TRADITIONAL JAPANESE CUISINE
    Part 3 TRADITIONAL JAPANESE CUISINE Chakaiseki ryori is one of the three basic styles of traditional Japanese cooking. Chakaiseki ryori (the name derives from that of a warmed stone that Buddhist monks placed in the front fold of their garments to ward off hunger pangs) is a meal served during a tea ceremony. The foods are fresh, seasonal, and carefully prepared without decoration. This meal is then followed by the tea ceremony. (Japan, an Illustrated Encyclopedia , 1993, p. 1538) Honzen ryori is one of the three basic styles of traditional Japanese cooking. Honzen ryori is a highly ritualized form of serving food in which prescribed types of food are carefully arranged and served on legged trays (honzen). Honzen ryori has its main roots in the so- called gishiki ryori (ceremonial cooking) of the nobility during the Heian period (794 - 1185). Although today it is seen only occasionally, chiefly at wedding and funeral banquets, its influence on modern Japanese cooking has been considerable. The basic menu of honzen ryori consists of one soup and three types of side dishes - for example, sashimi (raw seafood), a broiled dish of fowl or fish (yakimono), and a simmered dish (nimono). This is the minimum fare. Other combinations are 2 soups and 5 or 7 side dishes, or 3 soups and 11 side dishes. The dishes are served simultaneously on a number of trays. The menu is designed carefully to ensure that foods of similar taste are not served. Strict rules of etiquette are followed concerning the eating of the food and drinking of the sake.
    [Show full text]