“I wanted to make upscale food more accessible, because that’s the way I want to eat.”
Meet Sung Park, the chef and owner of Bistro Petit in Brooklyn, a tiny, unassuming, 10-seater restaurant entirely devoted to unique, bold-flavored Korean French cuisine. Yes. You read that right: Korean French cuisine. Chef Park specializes in the novel – breaking taboos and creating new possibilites in food – proving to doubtful colleagues that you can marry Korean & French flavors and technique. As Chef Park explained to me, “it’s all about balance”. But, achieving that balance didn’t come easy, in fact, it took close to a decade of working and reworking his ideas to finally understand.
I’m telling you now, this is a special place, one of the best deals in Brooklyn too. A place where you’ll discover standout dishes like kimchi bouillabaisse and Korean beef bourguignon. It’s a playground, an on-going test kitchen where Chef Park tinkers and plays around with his secret supply of specialty Korean ingredients – all because, to him, it’s exciting!
Bistro Petit has certainly made an impression on me, which is why I’m excited to share this story. Be sure to check out the $90, 7-course tasting menu served stool side Tuesdays, Wednesdays and Thursdays. It’s a food experience you won’t want to miss, especially for the price. So, what’s that moment of clarity like, when you finally know why you want to cook? Click play and find out.
**A very special thank you to my pals Mike Thies and Topu Lyo of LIVE FOOTAGE for lending their beautiful, atmospheric music to this story. You can watch them perform live at Apotheke every Sunday night in New York City. Or, just click here!
Thanks so much for watching and supporting food. curated.! It’s the big James Beard Awards week for our little series. Wish us luck and Happy Eating!
“My whole life I thought I was healthy…”
What if you loved food, but the odds were against you? What if foods you knew to be good and nourishing were also the enemy? These are the questions I tackled this week for my short food. curated. series exploring the idea of Why We Cook. Meet Amie Valpone, personal chef, recipe developer, food photographer and the Editor-in-Chief of The Healthy Apple, a clean eating blog based in New York City. For Amie, food is a long list of wants but cannot-haves. And this is her story about why she cooks.
I hope Amie’s optimism – despite all her challenges – inspires you to take a moment to think about what you put in your body. So many of us eat without thinking, but if you put more thought into it, if you questioned how your body reacts to certain foods, what would you discover? It’s worth thinking about. I’m certainly thinking about it. That’s why I love her story.
Enjoy. Overcome obstacles. Eat. Food awaits you.
Thanks for watching food. curated.! The James Beard Awards countdown begins. I’ve got my fingers crossed for next week! Happy Eating!
“Life’s goal is to beat you down. Our goal is to tell Life, ‘I’m here, I’m stronger than you.’ And for me, that anchor is the kitchen. The kitchen is my constant.“
Meet Jennifer Perillo, a.k.a. Jennie, the food writer and cookbook author behind In Jennie’s Kitchen. Over the course of the next few weeks, I’ll be profiling some very special people I’ve met for a short food. curated. series on Why We Cook.
What compels us to cook? That’s a question I’ve been tossing around my head these past few months. I’ve been feeling a bit sentimental these days, spending time in the kitchen to “work things out”. I’ve come to realize, that’s what I do. I come to the kitchen to be fully present in the moment, to not let the past or future bother me, but to have space to just be me. I guess you could say, I cook to help let go. Last week, I made a beautiful salad for a friend I hoped to make amends with, enjoyed the simplicity of finding that just-right recipe, with that oh-so-perfect blend of flavors and ingredients to make ‘em know I cared. Over the weekend, I popped out of bed with a mission to bake fluffy, buttery biscuits, to help erase a heavy night of tears and bad dreams, after a week of some sad, personal news. So for me, the kitchen is where I go to repair and find peace. For Jennie, the kitchen is even more: Food. Family. And Life. Lots of life to be exact. A whole spectrum.
I don’t want to say too much, because I think her video says it all. I hope you enjoy Jennie’s story. I hope it inspires you like it inspires me. Every time I watch it, I’m moved.
To read more about her life stories and to try some of her recipe creations, you can purchase her new – and very first – cookbook Homemade with Love, here.
Thanks for watching food. curated.! We’re honored to be nominated for our 4th James Beard Award for Best Video Webcast 2013. Wish us luck in May. Happy Cooking!
“Seitan isn’t a meat replacement, it’s a food stuff in its own right. Some of our happiest moments are when we get a meat eater who says, ‘You know what, this stuff is great. I didn’t realize vegetarian meat could be this good.’”
Meet Chris Kim and Rebecca Lopez-Howes, the co-owners and seitan specialists behind Monk’s Meats, a vegetarian butcher shop – with plans to open a storefront – in Brooklyn, New York. Monk’s Meats is on a mission to supply home cooks and local chefs with meatless raw materials made with a foodie in mind, whole foods made with integrity and a passion for flavor. Dissatisfied with the seitan options at grocery stores, Chris and Rebecca, both vegetarians, started making their own version at home three years ago, getting so good at it that they decided to launch a business. And I’m glad they did.
“Nobody else in New York City was doing it, so it made sense to me.” – Chris Kim
Monk’s Meats motto is Fresh Food. Tastes Good. and it hints at two of their beliefs: 1) they make fresh food and it tastes good, and 2) the key to high quality food starts with well-sourced, fresh, raw ingredients. Watching them make artisan seitan is a fascinating process, both very physical and very tedious too. But, according to Chris, “It’s fun!” And it certainly looked fun. I cannot tell you how many times I wanted to throw down my camera to help him punch out and shape the seitan.
On a daily basis, they produce between 100 to 150 pounds of seitan for Monk’s Meats, hand-delivering them to restaurants, customers and a handful of retail shops around the city. I’ve tried all of their seitan flavors, and each one of them stands out distinctly – enhancing stir-frys, sandwiches, salads, soups, omelettes – you name it – with a great source of protein. Oh, and the texture is unbelievable too. Perfectly chewy. Firm. And succulent. Like they say, it IS meat. And it sure does feel like it.
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Thanks so much for watching food. curated.! Happy Eating!
“Like everybody else, I have Tabasco getting dusty in my cupboard. For me, it’s always been about fresh peppers.”
Meet Sonya Samuel, the founder and owner behind Bacchanal Pepper Sauce, a Brooklyn made, Caribbean-hot, soul-satisfying pepper sauce that recently launched in New York City. Like her hot sauce, Sonya too is a party. She throws around “yeah babys” like I throw around smiles, engaging people with a lust-for-life attitude that you’re always glad to bump up into, when you do. Now, Sonya LOVES food. And I’m not saying it just to say it. I’m saying it because it’s something she’ll tell you often – and often with a very vocal opinion. She knows what she likes and doesn’t like, and isn’t shy about picking dishes apart. I appreciate that about her. She knows and trusts her palate, and I think that’s why her hot sauce is SO GOOD. She has standards…very high standards. Sonya wants her pepper sauce to represent what she believes in food: that good food should create memories and moments. It should “transport” you. And, you know what, I’ll give it to her. This pepper sauce is like a nice, spicy vacation.
Enjoy her story!
As of a few weeks ago, Sonya just started offering Bacchanal Pepper Sauce on her website online. It’s 100% natural with no preservatives – something very important to Sonya – and a great condiment for anyone who likes a bit of heat. Which, in case you’re wondering, is about an 8 out of 10 for most “pepper heads”. I’ve eaten it on eggs, in soups, on italian subs, on vegetables. It’s quite versatile and opens up dishes in a really nice way. I think you’ll be surprised how many layers of flavor you’ll experience. And the fruit, really, is what makes it sing (at least for me). I think that’s what sets it apart from all the other hot sauces in my fridge. It’s in a category of its own, and certainly worth a try.
Thanks for watching food. curated. and supporting small food makers! Would love to hear what you think of the story in my comments section! Happy eating!