Whistle Stop Tour: Asian, European, Latin & American Cuisines

Taste of Sunnyside: An Enticing Blend of Modern & Exotic Culinary Delights & Beverages

May 16, 2017 / Sunnyside Neighborhood & Woodside Neighborhood / Sunnyside Restaurants in Queens / Queens Buzz NYC.

Late yesterday afternoon I joined writers from - the Queens Chronicle, the Sunnyside Post and Queens Eats - to sample some of the exotic cuisines and familiar foods that lie ahead …

On what might be called a whistle stop tour that we took through a few of the participating restaurants and beverage providers, who will be serving attendees at the Taste of Sunnyside 2017 next Tuesday, May 23rd.

 

As we all know, Sunnyside has been changing at a fairly rapid rate, and the neighborhood restaurants now represent of an even more eclectic mix of modern and ethnic cuisines, that is serving a steadily changing residential population as well. In the photo at right is a platter of lamb, beef and chicken kebobs served by Mangal Kebab on Queens Blvd near 47th Street.

 

Our Taste of Sunnyside Preview Includes Asian, Latin & American Fare

The Sunnyside Shines Business Improvement District [aka BID] is hosting its 8th annual Taste of Sunnyside to give longstanding and new residents an opportunity to sample the fare of some twenty of the new and well established restaurants participating in it, for the price of what it would cost to sample just one [$40 general admission & $70 for VIP]. The event also features seven beverage purveyors including some of the local micro-breweries, a vintner, a cider maker and the historic Lowerys Wine & Liquor store. And there will be live entertainment as well.

 

So All Aboard, as I take you along on an abbreviated preview tour to give you a sampling of some of what you might expect to encounter - should you climb aboard the culinary choo choo train next week. Sunnyside Shines BID Director, Jaime-Faye Bean was our hospitable hostess and conductor. In the photo at right is Luis Munoz serving a platter of fresh esquites at Arriba Arriba on Queens Blvd near 40th Street.

 

Our first stop was Old Mexico, the land of the Aztecs & Mayans, at the Arriba Arriba restaurant on Queens Blvd near the 40th Street / Lowerys subway stop. Click here for a sample preview of some of the tastes that will be served at Taste of Sunnyside 2017.

Whistle Stop Tour: Asian, European, Latin & American Cuisines

Taste of Sunnyside & its Enticing Blend of Modern & Exotic Culinary Delights & Beverages

May 16, 2017 / Sunnyside Neighborhood & Woodside Neighborhood / Sunnyside Restaurants in Queens / Queens Buzz NYC. Continued.

Heading South to Old Mexico

Land of Aztecs & Mayans at Arriba Arriba on Queens Blvd at 40th St Stop

ESQUITES. Luis Munoz was the host and food curator at Arriba Arriba. He is the very involved owner of the restaurant and he has guided this Sunnyside mainstay through nearly a decade of neighborhood changes. Luis opened with a serving of Esquites, which are mixtures of toasted corn, a mild serving of chili and jalapeno peppers, chicken stock and held together with a light dabbing of mayonnaise served in a paper cone.

 

These turned out to be a big hit with the reviewers and will likely make the menu at the Taste of Sunnyside because they are also easy to handle while eating.

 

MANGO & CUCUMBERS. Long slices of Mango & Cucumbers were also served with a bit more spicy flavoring of chili pepper, sea salt and lime juice accompanied by fried dough chips. This simple sweet and hot spicy appetizer was both healthy and delicious and would likely be perfect for a hot, humid day.

 

Luis told us that he originally came from central Mexico, from a town a couple of hours south of Mexico City. The area he's from was the home to the Aztecs and before them the Mayans, and the local cuisine that evolved over time, came to include some European influence. Today all of those influences and flavors are available at Arriba Arriba.

 

TLACOYOS. The next dish, Tlacoyos, is a modernized name for Tloxcales which is the Aztecan name for tortillas. These ancient recipe tortillas were served with a variety of choices, including chorizo, chicken and steak. The dish included queso con fresco, which is similar to curds of cheese, melted into the mix. The chef added a green salsa, tomatillo, and a red chili, chili de Argo, to provide a tasty ensemble … that quickly disappeared.

 

Luis hinted that these might also be included on the Taste of Sunnyside menu too, as they were also easy to handle on one’s feet.

 

HALIBUT & TUNA - SUSHI STYLE. Next came the fresh seafood tray, featuring raw halibut and tuna, treated and served sushi style with a Mexican influence. Leche tigre, lime juice, ginger, red onion, celery and an Aja Maria red pepper accompanied the raw fish. The tender fish meat, supplemented by a panoply of flavors, also went quickly. In fact a fight nearly broke out before the last piece disappeared from the serving plate [I might be exaggerating a bit].

 

This dish seemed to be very popular, and Luis told us that he only serves it when he finds the high quality seafood required to make this dish work right.

 

 

SOFT SHELL CRABS. And then came the coup de grace, the soft shell crabs. Luis had the soft shell crabs deep fried after covering with a light layer of beer batter. He added chipotle aoli, and red onions. The slightly sweet, batter-covered soft crab disappeared in a flash.

 

This dish may or may not make it to the Taste of Sunnyside because they were a bit difficult to handle standing up, but you should be able to find them on a regular basis at the Arriba Arriba Mexican restaurant in Sunnyside.

 

Heading East to Asia

Mangal Kebab Turkish Restaurant on Queens Blvd near the 46th Street Stop

We set off up Queens Boulevard to the Mangal Kebab Turkish restaurant, just east of 46th Street, past the Key Food supermarket on Queens Blvd. Engin Yasmon warmly greeted us with a feast-like display of Turkish and Middle Eastern cuisine.

 

Engin was born in Turkey but grew up in Thailand before coming to America. About six months ago he, along with some partners, bought the Mangal Kebab from the prior owner. At right Engin Yasmon, our hospitable host, stands in front of a mural depicting the Bosphorus Strait separating the European side from the Asian side of Istanbul, the capital and cultural center of Turkey.

LAMB, CHICKEN & BEEF KEBABS. Lying in front of us where several plates, including two mixed grill kebab platters, a feta salad, two plates of mixed appetizers and Turkish home breads. One of the writers nearly gasped as they laid their eyes on some of their favorite dishes.

I started in on the mixed platter, which included marinated grilled slices of lamb, chicken and beef. I started with the lamb which was a tender, flavorful nosh. I then tasted some of the chicken which was a moist, tender cut, also flavorfully marinated. The beef was last, but didn't disappoint. I cleared my palate with some of the accompanying vegetables.

 

The Mangal Kebab restaurant was originally founded about 17 years ago, and Engin told us that upon taking possession of the restaurant, he was careful not to change the menu as the food is very popular with their steady clientele, many of whom eat there often, and ordering the same items they’ve been enjoying for years.

 

TURKISH APPETIZERS - HUMMUS, TABBOULEH, BABAGHANOUSH, EGGPLANT, BEAN & CUCUMBER & WHITE BEAN. I then followed one of the reviewers into the plate of mixed appetizers which included hummus, tabbouleh, eggplant, cucumber / tomato, white bean salad and babaghanoush. I took a scoop of each Turkish appetizer and started dabbing it on the Turkish home bread. The home bread had a taste similar to a fresh made croissant, and the muted and foreign flavors from the Turkish repertoire of spices danced upon my edible sensory glands.

Although I generally don’t aspire to have a larger stomach than I already have, tonight I did.

It's worth mentioning that the Turkish cuisine is one of the more sophisticated in the world, having evolved over millenia. Istanbul was and still is one of the great cultural centers of the world - having served as the crossroads between East [Middle East / Asia] and West [Europe] since long Before Christ [B.C.].

And for those readers who enjoy their history, Istanbul was one of the reigning empires of the world beginning only centuries after Christ's death as the Byzantine Empire [330 - 1453], and ending in the early 20th century as the Ottoman Empire [1299 - 1922/3] in the wake of World War I - because many Eastern European nations came into their own.

At right are the mixed Turkish appetizers which are eaten with their home bread shown below.

 

TURKISH HOME BREAD. Engin told us that he is trying to add new entrees to the menu to see if there’s an appetite for them, but that he is mainly focusing on getting the word out about the Mangal Kebab through improved marketing and increasing the outsource delivery of an already great menu.

Engin gave us what we couldn't finish to take home with us, so today I enjoyed a second repast. Sunnyside Shines Director, Jaime-Faye Bean, was conducting the whistle-stop tour and when she blew the whistle, we knew that it was time to depart.

Heading Home through Ireland

American Fare with a touch of California at Lowery Bar & Kitchen on the corner of 43rd Ave & 43rd Street

We all fell into a slack line, as we headed back over to Lowery Bar & Kitchen, at the corner of 43rd Street near the 40th Street, ony blocks away from the 40th Street / Lowery subway stop. The Lowery Bar & Kitchen is one of the culinary newcomers in Sunnyside.

 

In the photo at right is Anne Muldoon [blonde] who is the owner of the Lowery Bar & Kitchen, and standing at right is Tavia Kowalchuk of the Bliss Street Creamery. Both are newcomers to the Taste of Sunnyside event this year.

 

Anne Muldoon greeted us as we arrived and soon came out with a series of taste platters. Ms. Muldoon opened Lowery Bar & Kitchen last July [2016] with some measure of trepidation, as any new business owner is wont to do. But the Lowery Bar & Kitchen restaurant became an instant neighborhood bar & dining hangout and success.

 

Anne told us a story about either the day they opened the restaurant - or shortly thereafter - when a couple patronized the restaurant on their first date. Anne went on to tell us that they have been coming back ever since. She noted that her intent was to cater to a regular clientele, rather than seeking the approval of the fleeting avant-garde aficionados.

 

VEGGIE BURGER. Anne served up a large 8 oz Veggie Burger, along with an 8 oz Short Rib & Brisket Blend Burger and a Gluten-free flatbread. These were accompanied by a White Quinoa Salad, Lowery's famous Fried Curds and Chicken Bang Bang nuggets.

 

I started in on the Veggie Burger because, for whatever reason, my fellow reviewers had moved through most of that item pretty quickly, so I wanted to be sure to get a taste. The black bean and sweet potato burger tasted pretty good for someone who prefers good old-fashioned beef. Anne told us it is vegetarian, but not Vegan because it does include some egg and dairy. The Veggie Burger is shown in the photo at right, where you can see the complexity of the inner ingredients that make it a fairly delectable option, even for those of us who prefer beef.

 

SHORT RIB & BRISKET BEEF BURGER & FRIED CURDS. I then sampled the 8 oz Short Rib and Brisket Burger which had the taste of a juicy, wholesome, high quality beef burger. As I was savoring the meaty burger, I sampled one of the fried curds. The fried curds turned out to be simply delightful, offering a complexity of a pretzel influenced batter covering over cheese curds made of a mozzarella and cheddar blend. You have to try them to really appreciate them.

 

The photo at right shows the short rib and brisket beef burger, with traditional French fries on the right and the fried curds on the left, at Lowery's Bar & Kitchen in Sunnyside.

 

GLUTEN-FREE FLATBREAD. Meanwhile, back at the ranch, the Gluten Free Flatbread was patiently waiting its turn. It was topped with shitake mushrooms, some greens, and a light covering of mozzarella and garlic.

To clear my palate I sampled the White Quinoa Salad which was made with curry, cauliflower, scallions, blue cheese, chickpea, pepper, cilantro and lime. It had a casserole-style texture and tasted even more delicious than it sounds.

 

The photo at right shows the gluten-free flatbread served at Lowery's Bar & Kitchen in Sunnyside.

 

CHICKEN BANG BANG. Anne told me that she had also served Chicken Bang Bang, which are moist cubes of chicken covered in a batter made with Sriracha aioli. Like the fried curds, these also hit the spot.

You would think I was done, but I wasn’t. There was dessert.

 

Last Stop: Bliss Street Creamery

Tavia Kowalchuk was at the Lowery Bar & Kitchen with dessert. Tavia has just launched her dessert company, called the Bliss Street Creamery. She makes the ice cream and related products at a government-inspected kitchen in Brooklyn, where she was able to find the government-certified, specialty equipment required to make ice cream and related products.

The photo at right shows the triple chocolate threat served by Bliss Street Creamery.

TRIPLE CHOCOLATE THREAT. Tonight we sampled Tavia's Triple Chocolate Threat. Being the venture-some guy that I am, I decided to shirk the danger and take Tavia up on the threat.

Tavia had combined three chocolates – Dutch Cacao and Milk and Dark Chocolates – with a marsh mellow swirl, vanilla made with whole beans, and a purple sweet potato (ube). It was as threatening as it sounds, but that didn’t deter me from diving into Tavia's creation.

I sat at Lowery's for a bit, sated and relaxed, as I digested three hours of intermittent dining. I decided to amble home ... just for the exercise.

I'm looking forward to doing it again while attending the Taste of Sunnyside next Tuesday, May 23rd. Perhaps I'll see you there.

 

Taste of Sunnyside Thanks & Event Data Download

Many thanks to Sunnyside Shines Director, Jaime-Faye Bean for organizing the preview taste, and to the Luis Munoz of Arriba Arriba, Engin Yusmon of Mangal Kebob, Anne Muldoon of Lowery Bar & Kitchen and Tavia Kowalchuk of The Bliss Street Creamery.

To the right is a photo of the Quinoa Salad at Lowery's Bar & Kitchen on 43rd Avenue at 43rd Street in Sunnyside.

And to all of the other Sunnyside Shines Taste of Sunnyside participants who will be there next week, including:

Restaurants. Restaurants include Bar 43 Grill (Irish American Pub), Arriba Arriba (Mexican), Big aLICe Brewing, Bliss 46 Bistro (French), Bliss Street Creamery (Small batch ice cream), Boon by Moldova (Moldovan/Romanian), Coffee Tossy (café bites), Dayboat (Ceviche/Peruvian), Dazies Restaurant (Italian), De Mole (Mexican), Green Valley Marketplace of Sunnyside, I Love Paraguay (Paraguayan), Ida’s Nearabout (American), Isa’s Cake (Bakery goods), Jack’s Fire Department (Pub), Los Verdes (Colombian), Lowery Wines and Liquors, Lowery Bar and Kitchen (New American), Mangal Kebob (Turkish), Manhattan Beer Distributors, Orchard Hill Cider Mill, Palm Bay International, Queens Brewery, Sidetracks (Irish American Pub), Soleluna (Italian), Tibetan Dumpling Cafe (Tibetan), Tito Rad’s Grill (Filipino) and Voss Water.

Beverages. Participating breweries include Big aLICe Brewing, Manhattan Beer Distributors, and Queens Brewery. Local wine purveyors Lowery Wines and Liquors are pouring a variety of international wines alongside Palm Bay International, and Orchard Hill Cider Mill will be bringing cider to the festival. Non-alcoholic beverages will be available for attendees of all ages courtesy of Green Valley Market of Sunnyside and Voss Water.

Entertainment. Live entertainment will be given by Underground Horns and the Afro-Latineers.

At right stands Engin Yasmon alongside a real Turkish tea making machine at the Mangal Kebab on Queens Blvd in Sunnyside.

Prizes. Attendees will also have the opportunity to participate in an event raffle, competing for prizes from JetBlue, the Long Island City YMCA, Z Hotel, Thalia Spanish Theatre, the Chocolate Factory Theater, the Taste of LIC Festival, Museum of the Moving Image, and more.

Media / Other Dining Previewers. And you can also find out more from my dining partners Christopher Barca of the Queens Chronicle, Christian Murray of the Sunnyside Post and Ashley & Brian of Queens Eats on Instagram.

Tickets. General admission is $40 and VIP $70 [an hour early]. Click here to buy tickets, while they last, at the Sunnyside Shines website - scroll down for Taste of Sunnyside ticket link at Brown Paper Tickets.

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Taste of Woodside: Grammy Nominated Mariachi Music & A First Class Repast

Latin Grammy Nominated Mariachi Band Serenades Local Woodside Restaurant Feast

November 16, 2015 / Woodside Neighborhood / Woodside Restaurants / Queens Restaurants / Queens Buzz.

On Thursday I made my way to cover the Taste of Woodside at Gulshan Terrace at 59-15 37th Avenue in Woodside. It was a dry, pleasant November evening as I arrived along with a host of other attendees.

Inside the Gulshan Terrace event hall there was a bar off to the left and the ticket table off to the right. Straight ahead was a large open space that was populated with tables and chairs and an elevated stage. And off to both the left and right were the serving tables of the restaurateurs. I felt like I had arrived at the wedding reception of a young couple … but I had not.

Instead I was greeted by a young-at-heart couple of Woodside on the Move Board Members. Jim Daley wasted no time in making me feel quite welcome and Joanne Smith made me feel right at home … like I was one of the family. Before they had become too dispersed, I was able to gather the full Woodside on the Move Board for a photo, which is included at the end of the report next to the thanks and appreciation section.

This was the fourth annual Taste of Woodside, and tonight I would have the opportunity to sample the food of fifteen restaurants from Woodside. But alas, I was not able to sample all of them in the allotted time.

What follows here is a brief sampling of the foods I was able to sample at the Taste of Woodside. I have included a few photos of the fifteen Woodside restaurants at the Taste of Woodside and a video of the music performed by an all female Mariachi band.

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Taste of Woodside: Grammy Nominated Mariachi Music & A First Class Repast

Latin Grammy Nominated Mariachi Band Serenades Local Woodside Restaurant Feast

November 16, 2015 / Woodside Neighborhood / Woodside Restaurants / Queens Restaurants / Queens Buzz. Continued.

Donovan's Pub - Irish Pubs Woodside

First up was Donovans Pub, a landmark Irish Pub and Restaurant in Woodside that was serving Shepherd’s Pie. The taste included peas, carrots and ground beef atop a bed of mashed potatoes. A hearty Irish fare served by one of the ‘new’ owners who bought the landmark restaurant a couple years ago. Donovan’s Pub is located at 57th Street and we did a review of the Woodside restaurant a number of years ago.

Empanada Monumental - Mexican Restaurants Queens

At the Empanada Monumental table bumped into NYS Assembly Member Michael Dendekker who had a smile on his face in nodding approval of what he’d been sampling at the Taste of Woodside. Both he and NYS Senator Michael Gianaris made a few remarks at the opening of the program. Empanada Monumental is located at 64th Street and Roosevelt Avenue.

I sampled all four of Empanada Monumental offerings which [clockwise starting at lower left] included an empanada, a bola de yucca, a quipe and a capricho. The empanada is a Latin fried turnover filled with meat, vegetables and / or cheese. The bola is a cassava ball, which had a moist soft texture and a filling of chicken, beef or cheese.

The Quipe was perhaps one of the most interesting delights of the evening as it has a dense dry texture and is made of whole grain, beef and an added mix of spices and herbs. The quipe came to the Dominican Republic near the turn into the 20th century along with the Lebanese immigrants. And last, but not least, was the Capricho which is made with potato and chicken dough and stuffed with cheese and then filled with either cheese, chicken or beef. All were very nice and make good appetizers, snacks or meals.

The Copper Kettle - Irish American Restaurants Woodside & Sunnyside

The Copper Kettle was next along the culinary wall of Woodside fare, and they were serving a Chicken Pot Pie and Conchiglie Pasta. The chicken pot pie was served with a gentle flaky biscuit atop it. The quality of the biscuit was heralded the news that this was no ordinary pot pie for inside there was a hearty mix of chicken, carrots, peas and other vegetables and herbs all put together in a symphony of succulence.

This taste delight was followed by the Copper Kettle’s conchiglie pasta which is a wheat pasta made in the shape of shells and cooked al dente which shows a certain flair for the flavorful. The pasta was mixed with carrots, broccoli and parsley [see photo at right]. The Copper Kettle is located on Skillman Avenue at 51st Street in Woodside.

As you can imagine, no single person would be able to sample the bounty provided by the Taste of Woodside. This is, of course, good news for all the people who attended the event that night, the fee for which was only $30 - and it included seating, and as you will soon see – top notch Latin entertainment.

La Flor Restaurant Woodside & Sidetracks Restaurant Sunnyside

I stopped by the tables of La Flor restaurant and also of Sidetracks. La Flor is one of the more established restaurants in Woodside, having a reputation for providing good fare, a pleasant ambiance at a competitive price. I have frequented the restaurant many times and it’s located along Roosevelt Avenue at 53rd Street in Woodside.

And Sidetracks restaurant is also one of the more established restaurants in the community. Sidetracks is located on Queens Blvd near 46th Street and has long been the favorite of friends for an after work repast or drinks.

Casa del Chef - Fine Dining Woodside

The Casa del Chef is located on 64th Street between Roosevelt Avenue and 39th Avenue in Woodside. The restaurant is fairly new and owned and operated by Ecuadorian Chef Alfonso Zhicay who has worked for other accomplished NYC Chefs, including one from Bouley in Manhattan.

Tonight Alfonso was serving Brook Trout with Sunchokes and three varieties of sweet potatoes. The brook trout was cooked to that fine line between moist and dry and the seasonal root vegetables were a hearty complement without distraction from the main fare. And Chef Alfonso had added a light sprinkle of vinegar to lift the entire ensemble [see photo at beginning of story].

Mariachi Flor de Toloache - Mariachi Bands Queens

It was at this point that we were treated to a performance of mariachi music by the band Mariachi Flor de Toloache. As you can see in the video, they’re an accomplished group that brings alive the joyful culture of our Mexican neighbors. It’s worth mentioning that the Mariachi Flor de Toloache, which is an all female mariachi band from Queens since 2008, was recently nominated for a Latin Grammy Award in the Best Ranchera Album category. Salud.

Ottomanelli Burgers Woodside Queens

I crossed the room to continue my journey into the wonderful world of the Woodside restaurants. My first stop was the F. Ottomanelli Burger. The Ottomanelli’s have been operating a butcher shop at 60th Street on Woodside Avenue for decades and perhaps even longer. A few years back they opened a burger and fries place. I sampled the Chipotle Burger, which was a medium rare burger with a bit of spice added to it. I ate it without the catsup, so I could enjoy the beef and added spice flavors.

Adelita Restaurant - Mexican Restaurants Woodside

Adelita Restaurant is reportedly leading the ‘Mexican Recipe Revolution’. Adelita Mexican restaurant is located along Roosevelt Avenue at 52nd Street and they were serving flautas and quesadillas. Unfortunately, as I was running short of time, this was to be my last sampling of the marvelous morsels served at the Taste of Woodside. I sampled the quesadilla which was a soft doughy tortilla filled with cheese and topped with guacamole [see photo at right].

Woodside Restaurants at Taste of Woodside 2015

As I was exiting I met the exhibitors of Renacer Restaurant, which is a Bolivian restaurant at 67th Street and Woodside Avenue, only a few blocks from Ottomanelli’s Burger and Fries. The Peking BBQ Restaurant is at 58th Street and Woodside Avenue. Sean Ogs and W Café are both run by the same owner. Each place has a different ambiance and they are located on the same block which is on Woodside Avenue near 60th Street. Sean Ogs is a warm traditional style Irish pub with cathedral ceilings and fireplaces, while W Café is a modern American café. Payag Filipino Restaurant is located along Roosevelt Avenue at 51st Street in Woodside. And the Sri Pra Phai Thai Restaurant located at 64th Street along Woodside Avenue. Lastly, but not least, there were the beverage vendors Laguntas Beer Corporation of California and Jin Brothers Wine & Liquors at 51st Street along Skillman Avenue in Woodside.

All in all a great feast with plenty of culinary choices and a great way to sample the fare of the local Woodside restaurants while contributing to the coffers of Woodside on the Move which is a 39 year old non-profit organization dedicated to improving the quality of life in the neighborhood of Woodside Queens.

Many thanks for Woodside on the Move for organizing the event, Gulshan Terrace for hosting it, the 15 local Woodside restaurants and 3 beverage providers to serving up great fare and the Mariachi Flor de Toloache band for the musical entertainment. In the photo above are [from left to right] Jim Daley, Al Volpe, Joanne Smith, Adriana Beltran and Bob Piazza who is the President.

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Turkish Cooking Classes in Queens

Cooking Class Mixes Culture, Cuisine & Comedy In Comfy Klatch

February 6, 2013 / Sunnyside / Food in Sunnyside / Queens Buzz.  I attended an evening cooking class offered by the Turkish Cultural Center in Queens. They offer one cooking class each month, wherein they teach Turkish cuisine. Seating is limited to about fifteen; and you don’t have to be a member or Turkish to attend. In fact almost all of the people in attendance were not Turkish, and there were a couple of males in attendance too.

My interest in Turkish cuisine has grown over the past few years, as Sunnyside and western Queens has become a small magnet for Turkish immigrants. Turks have a long history of culinary achievement and a number of them have opened grocery stores and restaurants which have become quite popular in their neighborhoods [see review of the Turkish Grill restaurant in Sunnyside].

Click here to read our report and view our photo slide show of Turkish cooking classes in Sunnyside Queens.

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Turkish Cooking Classes in Queens

Cooking Class Mixes Culture, Cuisine & Comedy In Comfy Klatch

February 6, 2013 / Sunnyside / Food in Sunnyside / Queens Buzz. Continued. I had attended other events hosted by the Turkish Cultural Center in Sunnyside, and was invariably served Turkish food prepared by the female members of the Turkish Cultural Center, so I had some notion of what to expect.

When I arrived one of the female hosts, dressed in traditional Turkish clothing, was serving tea in uniquely curved, glass tea cups. I sipped the tea without adding any sugar or milk, and so it had a small bite to it, but well within the range of my tastes, and it evoked memories of travels abroad. In the photo to your left is a member of the Turkish Cultural Center in Sunnyside Queens, serving tea to the participants of a Turkish cooking class.

Old Fashioned & Old World Hospitality - Cultural Exchanges In Queens

Another woman had served everyone a lentil and wheat pilaf, seasoned with parsley, scallions, tomato paste and pepper. I could taste the flavorful scallions and pepper, which were muted by the lentil paste and cracked wheat. The tomato paste and parsley were more for coloring and ornamentation than for flavor, as they were scarcely perceptible. She explained to me that she knew people had come from work and likely hadn't had time to eat anything.

I found myself thinking about how I could easily get used to this kind hospitality; and how in American culture we’ve let slip some of the old world charms still practiced by many of the first generation immigrants. It seems to me that in our frantic pursuit of American modernity … we've thrown out some of the baby with the bathwater ... but I digress.

Turkish Cooking Classes In Queens - TCC Queens

Our teacher, chef and host this evening was Sila Asa. She’s a young Turkish mother who’s a spunky blend of Turkish and American character. She’s fluent in both languages, and like the Turkish women who assisted her, showed great knowledge of the nuances of the culture from which she came, as well as the milieu in which she now lives.

In the photo to your left is Sila Asa, the chef / instructor of the Turkish cooking classes given at the Turkish Cultural Center in Queens.

Turkish Cooking In Queens - Stuffed Pepper With Ground Beef

The first dish Sila would show us how to prepare was a Stuffed Pepper with Ground Meat. The ingredients are: 1 lb of small Italian peppers, 2/3 lb of ground beef, 1 onion chopped, 2 tomatoes chopped, 2 tbsp of tomato paste, 1/3 cup of olive oil and salt and pepper to taste.

Instructions. She mixed the ingredients in a large bowl, except the tomato paste and the peppers into which the stuffing would go. Wash the peppers and cut off their tops and clean out the seeds. Stuff the peppers and place inside a large pot. Mix the tomato paste with water and fill the pot with the water and tomato paste until the water is up to about half the pepper height. Then cook for about 40 minutes atop the stove until the peppers are soft and the meat is cooked. See photo slide show below.

Turkish Cooking Classes - Cultural Exchanges At Their Finest

Sila had a pretty lively running commentary with the audience. About a third of the class were returning attendees, so there was some comfort and familiarity that spread throughout the room as the evening went on. Sila reminded me a bit of a talk show host, like a mix between Oprah and Cathy Lee. Part of her repartee included comments like, “I had hoped to get sick this winter, so I could lose some weight”.

The audience contributed to the lively banter, sharing food experiences of their own. One member of the audience talked about how she had eaten tongue while traveling in Europe some time ago. And another woman chimed in that she’d eaten tongue too, which she thought might have contributed to her becoming a vegan.

Turkish Cooking Classes In Queens - Baked Pasta w/ Bechamel Sauce

It was onto the Baked Pasta with Bechamel Sauce. The ingredients for this delight included fresh penne pasta [250 grams = 9 ounces] which had been boiling on the stove while Sila was making the Stuffed Peppers. The other ingredients include: 4 tbsp of butter, ¼ cup of flour, 1 cup of milk, 2/3 cup of feta cheese crumbled, ¼ cup parsley chopped, 2/3 cup of mozzarella cheese [for garnish] and salt and pepper to taste.

Instructions. They had washed the pasta and drained it before bringing it into the room. Sila then melted the butter, added the flour and stirred for about 3 to 4 minutes before adding the milk slowly into the mix. Add salt and pepper and then turn off the heat and let cool for 3 to 4 minutes. Then add the feta cheese and parsley and toss it over the pasta in an ovenproof dish. Sila liked to use pyrex glass cookware. Lastly insert it into the oven with a cover on it and bake at 400 degrees for about 30 minutes or until the top turns brown. Be careful not to overcook it. We heard tell that it’s one of the most flavorful home cooked pasta and cheese dishes that can be easily made.

The banter in the room had become contagious as the audience started kibitzing with each other about all sorts of things. Sila wondered aloud if anyone was paying attention. In this age of multi-tasking, I could tell the audience was simultaneously watching Sila work, while they carried on with a number of side conversations.

Learning About Turkish Culture & Cuisine In Queens - TCC Queens

So onto the last dish, the Tea Biscuits with Chocolate Pudding Dessert. Sila believes in using only the best ingredients, some of which she gets from her mother-in-law who lives in Turkey. She mentioned the tomato paste as an example of something she had been sent, which doesn’t include a lot of additives. This triggered quite a running commentary from various members of the audience about finding good ingredients in a genetically modified food world, where the packaging has a long list of ingredients the likes of which only a scientist might know.

The dessert ingredients included: 2 packs of tea biscuits, 2 cups of milk, 5 tbsp of flour, 2 tbsp of cornstarch, 1 cup of sugar, 3 tbsp of cocoa and 2 tbsp of vanilla. The vanilla was a dry powder that didn’t contain alcohol. It was labeled in Turkish, but apparently made by a German company [someone recalled that the German company had purchased a Turkish supplier].

Instructions. Sila mixed all the ingredients in a pot and started whisking them into a soup-like texture before she turned on the heat. She told us it’s easier to get the ingredients to mix before they are heated, than after. Then she turned on the heat and continued whisking until the mixture became a pudding which she poured over the tea biscuits in the 9 x 13 or 3 quarts glass pan. You can build several layers with the tea biscuits, adding the pudding as you go up and you can include nuts too, but she didn’t because she knows many people have nut related allergies.

Cultural Exchanges In Queens - Turkish Cultural Center In Sunnyside

And so it was. I didn’t have time to stay and enjoy the fruits of Sila’s labors, but it all looked very, very good. Turkish cooking classes cost $25 for a single outing; and $20 per class if you sign up for more than one class. The classes are held monthly, usually on the first or second Wednesday of the month [depends on holidays and scheduling] and the season ends in June.

It’s worth noting that Istanbul, Turkey was the seat of some of the greatest empires of the western world: the Eastern Roman Empire and the Ottoman Empire. Thus the Turks are well known for their cuisine which has been highly cultivated for well over a thousand years. And as they say in Turkish Afiyet Olsun [bon appetit].

This program was sponsored by the Turkish Cultural Center in Queens, just off the corner of Queens Blvd and 45th Street in Sunnyside. It's easy to get to via the #7 subway line - just get off at the 46th Street station and it's a two block walk. Click here for the Turkish Cultural Center business listing which includes a map and a link to their website.

Photos of Turkish Cooking Class in Sunnyside Queens

The following slide show contains photos taken at the Turkish cooking classes in Sunnyside Queens. Click here to go directly into the photo album containing photos of Turkish cooking classes in Sunnyside Queens.

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Donovan's Pub - Woodside

Quintessential Irish Pub - Restaurants In Woodside

Woodside Neighborhood / Sunnyside & Woodside Restaurants / Queens Restaurants / Queens Buzz. I’ve been wanting to review Donovan’s Pub for a while, but without stereotyping it as an Irish Pub. But alas, it’s about as Irish a pub as you’ll find in all of New York, maybe even the world, save perhaps, Ireland itself.

I was met by Jack Donovan who is the brother of the owner; Joe. Jack has been managing the Irish pub ever since he retired as a New York police detective in 1990. Since then he’s been managing the affairs of Donovan’s Pub in tandem with, and for, his brother Joe.

Ambiance At Donovan's Irish Pub - Queens

Jack gave me a brief tour of the expansive restaurant and bar, which on the outside looks like a small Irish pub but on the inside has three separate large dining rooms, a smaller dining room and a long bar at the entrance. Donovan's Pub happens to be a case where looks are deceiving, as the pub is capable of seating 179 people. The benefit is that it can quickly and easily accommodate large groups on a moment's notice, such as a spur-of-the-moment gathering of the guys before a Mets game.

Donovan's Pub puts solid wooden floors beneath your feet, and provides a dark cozy comfortable atmosphere. There are three working wood burning fireplaces which add to that comfort, especially on a cold winter day. Because of its size, the pub has an expansive airy feel to it, but at the same time it’s a sort of labyrinthian maze. The net result is that they can provide customers with a mix of ambiance ranging from private 'date', to a family dinner to a beer hall get together. And they can do it simultaneously.

I sat down in the main dining room and was waited on by an Irish lass. As it turns out, she’s the pub’s newest waitress, having started in 1997. One of the other waitresses has been working at Donovan’s since 1967, shortly after the pub became Donovan’s.

Irish Pub Food - Menu At Donovan's Pub In Queens

The menu provided a variety of items one might expect to find at an Irish pub. There were buffalo wings and chicken fingers for appetizers; and burgers, shepherd’s pie and fish & chips for main entrees. There were also ample choices of beverages, including red and white wines and full list of mixed drinks. And of course, there was Guinness and Irish coffee.

I decided to venture off the traditional pub food path as every review written about the place in the past twelve years has centered on Donovan’s burger. I’ve actually had the burger in the past and it’s quite good, but you don’t need to read yet another review about Donovan’s burger … or do you?

So, taking some guidance from the new waitress, I opted for the baked clams, French onion soup and chicken parmigiana. As I ordered I felt Detective Donovan’s eyes piercing right through me, and I could practically hear him asking aloud, “What’s kind of a Irish Pub review it this?”. So, thinking fast, I threw in a shepherd’s pie, just to keep him off balance.

It seemed only appropriate to start the meal with a Guinness. As expected the Guinness was mighty fresh, lad. Yes, it was mightly fresh. I reckon it’s likely the freshest Guinness in the city. I was informed that they go through many kegs each week.

Irish Storytellers - Woodside Queens

As I sat sipping on my Guinness, I soon realized that I was sitting across from a classic Irish storyteller. At first Jack and I started talking about the restaurant, the Donovan family and Irish Pub food. But eventually we moved onto Jack Donovan’s days as a young detective in the NYPD in Harlem in the 1970’s. Now, if you know anything about the city’s recent past, these were very tumultuous times.

Irish Pub Appetizers - Queens

The first appetizer was the baked clams. Four large baked and breaded clams came out on a piping hot metal plate that was served atop a wooden holder. The clams were breaded with a dressing that provided a complement to the clam meat inside of them. I made quick work of them before resuming the conversation.

Donovan's Irish Pub History - Woodside

The Donovan boys’ parents came to America following WWII. They settled in Woodside where they started a family. Jack’s father worked for a beer brewer. When Joe Donovan, Jack’s oldest brother, grew up, he first worked as a policeman and then as a fireman. In 1966, older brother Joe decided to start Donovan’s Irish Pub, and set it up and went into it in a partnership with their father.

Main Entrees - Donovan's Irish Pub

My first main entrée, the chicken parmigiana arrived. The chicken was moist and had a tasteful breaded coating. It was covered with a thick layer of melted parmesan cheese and a diced tomato sauce. As it turns out, the chicken parmigiana is a favorite of many of the policemen and firemen who frequent the pub. Upon tasting it, I knew why. It’s a tasty, hearty meal, served in a generous portion at a very reasonable price [about $12].

Jack and I continued our conversation. As the youngest son, Jack decided to go into the police force. He soon became a homicide detective and began working the dangerous streets of 1970’s Harlem. Harlem was a hotbed of drugs, poverty and murder.

The French onion soup came highly recommended from a Donovan's Pub inside source. Underneath a thick hot layer of melted cheese, there was a soft wet layer of white bread. I made my way underneath both layers before coming out with a large spoonful of onions and flavorful broth. MMMMmmm. This confirmed my inside source was reliable.

Shepherds Pie - Queens

And then came the Irish staple: shepherd’s pie. The lean ground beef was covered by fluffy, white, mashed potatoes; and a generous dollop of carrots and peas. I was given some Irish Goodall’s Steak Sauce to complement the dish. The Goodall’s added a light apple flavor to what is really a rather hearty meal.

Jack and I talked a while longer. I was engrossed in the tales of his police force past. Even today, some twenty years after he’d left the force, he still had a detective demeanor about him. He was lean, cautious, carefully observing his subject as we talked. As I sat there listening to him, I could see in him an interesting book about the life he’d once lived.

Good Cup Of Irish Coffee In Woodside

I really should have finished the meal with an Irish coffee, but from fear of not getting my work done, I decided not to. Since I’ve had Irish coffee here before, I feel free to comment. Donovan’s knows know how to make a real cup of Irish coffee ... and these days that seems hard to find.

It’s worth noting that all of the portions at Donovan’s appear to be hearty and economically priced. Entrée prices range from just under $11 to just over $19, while appetizers are in the $4 to $6 range. Erin Go Braugh.

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Donovan's Pub - Woodside Restaurants

Click this link to view a map of the Donovan's Pub - one of the restaurants in Woodside. Click this link to obtain the contact info and website url for Donovan's Irish Pub in Woodside Queens. Click this link to view reviews of other Sunnyside & Woodside Restaurants.

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Quaint - Restaurants In Sunnyside

Quaint Casual Dining In Sunnyside

Sunnyside Neighborhood / Sunnyside Restaurants / Queens Restaurants / Queens Buzz. Quaint is well named. In the dictionary quaint is defined as 'having an old fashioned attractiveness or charm'. The restaurant provides an comfortable atmosphere ideal for conversations with good friends. The restaurant probably seats no more than 30 to 40 people, including the outdoor seating space in the back. The bar area and the outdoor patio provide dimension to the friendly, neighborly atmosphere. The open grill imparts a certain sense of theater and provides the diner with a hint of expectation.

Quaint Menu - Restaurants In Sunnyside

One Friday night I went down there with an old friend for a late dinner. My friend was recovering from his journey via the airlines. Quaint's menu appears to be chosen with consideration for both one's taste buds and one's health. Many of the appetizers are salads, but calamari is included as well as mussels. I had the roasted beet salad with walnuts, while my friend had the calamari. I tried some and it was cooked just right: it still had a bit of chewy texture and the fried coating wasn't greasy. As for the beet salad, the beets were flavorful and light, complemented by the mix of blue cheese and walnuts.

The Quaint courtyard, shown in the photo to your left, is open during the warm weather.

Quaint Service & Wine - Sunnyside Restaurants

It was quiet that night so the service was spot on. We could see where the cooks were in preparation of our entrees, so we could actually manage our wine consumption in tandem with the cadence of the meal. We had the house wine, which was a flavorful California cabernet.

Main Courses - Salmon Ratatouille & Hanger Steak

My friend had the salmon ratatouille and I had the hanger steak and mashed potatoes. We exchanged samples of each. The hanger steak was cooked to a pink perfection and had a soft juicy taste to it. The mashed potatoes slid down nicely too. The salmon was nicely done, and left mostly to stand on its own, but complemented by the ratatouille. All so very healthy, I didn't mind having an extra drink. We passed on dessert, given the late hour, but Quaint offers a 'healthy' selection of after dinner drinks, of which we took advantage. We each had a sambuca which topped off our repas. The name really works as the restaurant appears to be run in a very thoughtful and comfortable way.

Quaint - Restaurants In Sunnyside Queens

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