Tag Archives: Food

Sushi Seki serving great dishes for New York City

Chef SekiOn June 30, 2016, there was a unique opportunity to sample some amazing dishes from Sushi Seki on 46th Street.  The talented Chef Seki provided a taste of some of his best seafood creations.  Founded in 2002, our Upper East location has been notoriously known as a late night den for New York’s elite, top chefs, and a sushi haven for those that call the Upper East home.

Sushi Seki is the creation of Chef Seki Shi. Chef Seki began his culinary journey at a young age, working with his Mom to perfect the art of crispy rice. After graduating from high school, Chef Seki continued his study in Tokyo, where he discovered his true passion for cooking.  Authentic Japanese cuisine intrigued him and drew him to the culinary details and fundamental techniques that are the foundation of his innovative cuisine today.

“Never stop learning” is the philosophy of Chef Seki. Chef Seki developed his knowledge of fish at the famed Tsukiji Market; one of the largest fish markets in the world. Chef Seki began working as a dishwasher and eventually advanced to become head kitchen chef and within a few years, a sushi chef.

IMG_1832In 1991, Chef Seki moved to New York City. Chef Seki explored his talent by working at various restaurants to enhance his experience including Sushi of Gari. Chef Seki has since become one of the masters in the art of fine sushi.

In 2002, Chef Seki opened Sushi Seki on the Upper East Side. His commitment to selecting only the best fish in the most trusted Japanese markets, has allowed Chef Seki to build his reputation.

In 2014, Chef Seki opened his second location in Chelsea. Chef Seki along with his family of NYC’s finest sommeliers and sushi chefs are committed to the “never stop learning” attitude by creating and balancing the flavor of the fish with simple ingredients, a classic style and expansive sake and wines, paired perfectly to each meal.

Chef Seki is known for his signature sushi classics using the finest seafood available in the world, and taking his lucky clients on a culinary journey.  His classic style shines through as he caters to guests’ individual tastes.  At Sushi Seki: Bar & Oysters his newest outpost in Hell’s Kitchen, Chef Seki continues to surprise his guests with a Chef’s tasting menu at the exclusive 6-seat Kappo counter.  Here, he continues to treat his discerning clientele to the finest dishes prepared according to the season and the guest’s taste.

Sushi SekiThe newest Sushi Seki Bar & Oysters , which is considered the flagship location located in the heart of Hell’s Kitchen on historic Restaurant Row. Our latest endeavor features two distinct ambiances within the stunning, bi-level space.

The main floor, with large bar, perfect for pre and post theater dining, provides a casual and contemporary experience, featuring an open kitchen, a communal table, a 76-seat dining room, and a special $100 Kappo tasting menu.  Japanese artisanal cocktails, as well as a full selection of premium wines, sakes and beverages complete the experience.

Opened in 2014, our Chelsea location features two semi-private tatami rooms, a 16 seat sushi bar, a six seat bar, and a 48 seat dining room.

IMG_1842Upstairs features an artisanal whisky and sake bar followed by three Tatami rooms for private dining, while an exclusive 13-seat sushi bar offers lively, theatrical entertainment for the entire 72-seat dining room. We recommend the “Omakase” tasting, a daily selection of fish prepared “from the heart”, available on request.

 

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Chef Michael Symon and Lipton team up for Lipton Bright Bites

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Photos used with permission by Michael Symon

With a hearty laugh and larger than life personally, Chef Michael Symon really does seem to cook with soul. Recently, Michael partnered with Lipton Tea for Chef Fest. This new partnership with Lipton consists of Michael hosting a series of experiential dining events at cities across the U.S.

With June being National Iced Tea Month and the Fourth of July festivities closely approaching, he has taken his own slant to tea-centric cooking. When asked about how he managed his busy career, he gave credit to his wife of 27 years and stated, “what a great partner she was to have in the restaurant business.”

As a result of Michael growing up in a Greek and Sicilian family, he creates boldly flavored, deeply satisfying dishes at his restaurants in America’s heartland. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on Food Network and as a co-host on ABC’s The Chew. When he’s not working, Michael is riding his motorcycle, cooking at home, playing golf, thinking about his next tattoo, gardening in the backyard or spending time with his wife, Liz, and their Old English bulldog, Ozzy.

Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2010, Michael was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints;” B Spot’s Fat Doug burger won the People’s Choice award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year.”

When asked about one of his favored dishes, he quickly stated “The crispy chicken with honey and topped off with half and half ice tea.” He even included the recipe.

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Photos used with permission of Lipton and Michael Symon

Twice-Fried Chicken with Spicy Honey
By Chef Michael Symon
Serves 4-6
Ingredients
3 to 4 pound whole chicken, cut into 8 pieces
4 cups Lipton Half and Half Iced Tea and Lemonade
1/4 cup honey
1/2 cup kosher salt
2 bay leaves
6 thin slices lemon, seeds removed
1 cup all-purpose flour
2 Tbsp. cornstarch
2 tsp. salt
1 Tbsp. Old Bay seasoning
1 tsp. smoked paprika
1 tsp. ground coriander
2 qt. lard or canola oil, for frying

Spicy Honey
1/2 cup Sriracha
1/2 cup honey
Whisk together and set aside for serving

Directions
Whisk together the Lipton Half and Half Iced Tea and Lemonade, honey, salt, bay leaves and lemon slices. Submerge the chicken in the brine and refrigerate overnight. This can be done in a gallon-sized bag. The next day remove the chicken from the brine and pat dry. Discard the brine.

This dish is perfect for backyard parties and other summer events. Fans of Michael Symon can check out his website. In addition, they can check out some his latest new via social media: Facebook,Twitter and Instagram. Also, fans of The Chew can see Michael and his co-hosts weekdays. And all summer long, people can enter to win a trip to one of the local Lipton Chef Fest events by visiting LiptonBrightBites.com.

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Maison Kayser opens their first store in Brooklyn, New York January 2016

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Photo used with permission from Maison Kayser.

Good cuisine and New York City go hand in hand. Within this metropolis there are many specialty restaurants and small bistros to dine, have lunch or simply grab quick bite. Whatever the choice, there are normally several great places available to enjoy delicious food.

Founded by Eric Kayser in Paris in 1996, Maison Kayser is an authentic artisanal French Boulangerie which simply means that the bread and other baked goods are mixed and baked on-site all day long. This allows guests to have access to fresh made products at anytime.

Throughout his career, Eric Kayser has built his reputation on his passion for bread. With the patience he has during the baking process, patrons are able to smell over 200 different flavors once the bread is sliced and ready to eat. He actually compares the process of making bread to creating a good wine. In a recent interview, he stated that, “Even as a child I knew I wanted to be a baker,” and with the quality of his products and his incredible skills, it is evidence of the authenticity and innovation in the world of French artisanal bakeries.

Eric was born into a family of French bakers, dating back four generations. In fact, he started his baker apprenticeship at age 14 and was exposed very early to the art of baking by perfecting his techniques for five years with the “Compagnons du Devoir et du Tour de France.”

In 1996, he opened his first bakery, Rue Monge, in the heart of the Quartier Latin in Paris, France. It was an immediate success and as of today, Maison Kayser has over 100 shops in over 20 different countries! Some stores are located in some of the largest cities in the world, while others reside in smaller cities where customers equally enjoy fresh baked bread.

326f46613a482a50c095402bd161e9abEach Maison Kayser location around the world is organized in the pure tradition of the French Bakery. The most ancestral techniques are combined to produce bread, including the use of liquid leaven, and innovation with the most high performance, modern, state-of-the-art bakery equipment.

In August 2012, the first Maison Kayser opened in the United States, on the Upper East Side in Manhattan. Since then, several other locations have opened in New York City to a wide reception and now in January 2016, Maison Kayser is opening their first restaurant in Brooklyn, New York. Like Manhattan, Brooklyn is becoming another exciting and growing neighborhood so this was definitely a perfect location to open a new store. One thing for sure, each guest can expect to have the same delightful experience and service that is given in any of the other stores currently in operation.

Current and future New York City customers in should know, that in addition to having an artisanal French bakery retail shop, most Maison Kayser locations feature a French style sit-down café, that offer a wide selection of Eric’s favorite savory prepared dishes.

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