Please The Palate |

Zengo Restaurant: Offering Tastes From The Test Kitchen

Perhaps you know Zengo Restaurant because of award-winning Chef Richard Sandoval. And perhaps you have visiting one of the locations around the country, in Santa Monica, New York, Washington DC and Denver, to taste the Latin-Asian menu. But, did you know that in addition to the regular Latin-Asian menu, Zengo, which means "give and take" in Japanese, also offers items from their test kitchen. Every few months the chefs of Zengo come together in researching and developing seasonal menus that feature dishes from one Latin and one Asian country. The items are integrated onto the main menu, but you can locate them by spotting the "TK" next to the specialty items.

Now thru December, the Zengo is offering Peruvian and Malaysian dishes as part of the "Test Kitchen" menu. The dishes includes cocktails, appetizers, entrees and even a dessert.

02 December, 2013

Brotherhood: America’s Oldest Winery

Winemaking in the United States dates back to the early 1800s. Today, almost 175 years later, located in Washingtonville, New York (an hour north of Manhattan), Brotherhood Winery, America’s oldest...

03 April, 2013

It’s True Art at Brushstroke NY

An artist expresses thoughts with a brush; a chef expresses thoughts through food. Brushstroke, the new restaurant founded by Chef David Bouley and Chef Yoshiki Tsuiji, is where art and food meet and the beauty of Japanese culture is translated into an extraordinary dining experience. Offering authentic Japanese cuisine, the menu is a reflection of the season. Typically, when restaurants change their menus seasonally, they change them 4-6 times per year. But at Brushstroke, the chefs follow a 20-phase seasonal calendar tied to nature which means that the menu will be different every time you dine there. Brushstoke offers a kaiseki menu, a traditional multi-course Japenese dinner. Kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. The term also refers to the collection of skills and techniques that allow the preparation of such meals, similar to haute cuisine. Each menu is created in collaboration between the Bouley Test Kitchen in New York and the Tsuji Culinary Institute in Osaka, Japan.

09 January, 2013