“To get people in here, there is a process, unfortunately. There’s a questionnaire to even get invited, and we will trick people, sometimes, just for fun.”
Meet Timothy Hsu, the founder and tea connoisseur behind The Mandarin’s Tea Room, an underground tea-speakeasy lost in the heart of SoHo. The first time I met Timothy, he got me tea drunk. Sip after sip, I could sense my serious mood slowly vanish. I left giddy. My steps, lighter. My mind, brighter. Timothy was pleased.
I never heard of being “tea drunk” before. Never knew it was even a possibility for tea to have that effect on you. And that’s the whole purpose of The Mandarin’s Tea Room: to share the true story of tea. Which, of course, isn’t chai tea or jasmine tea. He’s talking about the real tea leaves, predominately from tea trees in China: camellia sinensis.
According to Timothy, tea appreciation has been lost. Industrialization of the tea industry has made the culture of tea too immediate. Drinkers take less time. Timothy believes this cuts the true essence of tea, as a tool to engage your being, or well-being, so to say. Right now, Tim claims there are over 4,000 varietals of tea, each able to deliver different effects on your body (a number that, frankly, blew my mind – I had no idea!). At The Mandarin’s Tea Room, some of the world’s best teas are available to taste. So come. Get comfortable. Take a moment. Slow down. And let Tim enlighten you over a few cups of tea.
Thanks for watching food. curated.! Happy slurping!
Ask anyone in the Philippines where to find the best, tastiest lechon and they'll send you to Cebu. Cebu is beloved to many Filipinos as the Lechon Capital of The Philippines. So, it was only a matter of time before I made a pilgrimage there. During a recent visit to my family's home country, I asked my food-loving uncle to take me to see who he believes is the best lechon maker in Cebu. He took me to Rico's Lechon.
Rico's is a legend. Or so they say. He started his lechon business, after money started running low in cock-fighting. On his own, without any experience, he bought a pig, and then another, eventually perfecting the crispy lechon recipe that makes him famous today. And if gold chains are any indication of how well a man is doing, then Rico is killing it.
In Cebu, you can get Rico's lechon - regular or spicy - from his restaurant or WHOLE via special order. Believe it or not, they ship their whole lechon around the country, even to Hong Kong and Korea. It's that good.
If you want to know how I feel about it, just listen in...
Thanks for watching food. curated.! Happy eating!
"I wanted to make something bigger. Something better. Where the whole is greater than the sum of its parts."
Meet Ella Nemova, the Founder and Chief Faux Gras-preneur of The Regal Vegan, an artisan food company in Brooklyn focused on decadent vegan treats. Ella is a force to be reckoned with. Spend just a few hours with her and you immediately get swept up into her whirlwind of ideas and epiphanies about vegan food. Her opinions are fiery, and her suggestions eye-opening. All stemming from a mini-diet experiment that changed the way she ate forever. Before I knew it, I found myself picking apart my own diet, wondering why I didn't talk about "feeling amazing" or "feeling energized" as often as she did. This is what I love about exposing myself to passionate individuals, the belief in what they do is so strong, you feel this pull become part of it. Like osmosis. And just being around Ella, I started to feel good already. Try it yourself sometime!
As Ella explained to me, "decadent and vegan are not usually used in the same sentence." She wants to change that. Starting with her Faux Gras and Basilicotta vegan spreads, she wants to help satisfy our cravings for meat and dairy with alternatives that actually tasted rich - introduce food items that wouldn't make you second guess a meat replacement. Enjoy her story! I hope it convinces you, not to stop eating meat entirely, but to peer into the food landscape and see what you're missing. I've never had cardoons. Now I'd like to know what they taste like. Thanks Ella. Thanks for sharing the exciting possibilities of a vegan diet. The plant world awaits us all.
Thanks so much for watching food. curated.! Have fun eating your vegetables!
"We honor meat every day, it's why we're here."
Meet Jeremy Stanton, the chef and proprietor of The Meat Market, a sustainable butcher shop and one-of-a-kind, fire-roasted catering business in Great Barrington, Massachusetts. If there's one thing Jeremy loves, it's a show. A fire show. Ask him about grilling outdoors and his charisma will overwhelm you. For him, there's no other place he'd rather be then strapped into his flame retardant leather chaps, BBQ tools in hand, surrounded by the crackling sounds of burning wood and the scent of locally grilled meats. This type of cooking is his calling. He just has a way with fire.
Jeremy opened The Meat Market a little under two years ago. It was his way of giving back to The Berkshires community, a community proud of its farmers and farmland. Before The Meat Market, there weren't any options for locals to buy fresh cuts of animals raised in the area. Jeremy saw this disconnect and, for years, worked on a plan to solve it. He asked The Universe for help and this is his story.
Thanks so much for watching food. curated. and supporting local farms! Happy Summer Grilling!
"I just want to eat well and keep it unpretentious."
Meet Mark Firth, the owner and chief farmhand of the Bell & Anchor, a farm to table restaurant located up in Great Barrington, MA. I came to the Berkshires looking to get away from the city - to get out into nature and get a little closer to my food source. Mark, a long time Brooklyn resident, had the same idea a few years back. Except, once he discovered the Berkshires, he knew he'd found his home.
I met Mark at a James Beard House Cure-All dinner in NYC last winter, and was impressed with a lot of the food being showcased by chefs in his area. The dinner pretty much inspired my week-long road trip. I wanted to see for myself what restaurants were up to upstate, to see the caliber of food coming out of small towns known for the farm-to-table movement; towns that also supply NYC and Boston with a lot of farmed meat and produce. To say the least, I was impressed. The creativity, the inspiration, the passion were all there; added to that, a sense of camaraderie between all the restaurants - a real sense of community around food. I filmed at a couple of restaurants that you'll get to know over these next few weeks - some thick with history, some riding on new ideas. I hope it inspires you to escape the city. There's a level of excitement building amongst all the chefs I met, you could sense it, you could see that summer was everyone's favorite food season.
So, enjoy this little piece on the Bell & Anchor. Mark co-founded two of my favorite restaurants in my Brooklyn 'hood: Diner and Marlow & Sons. He has a knack for creating very special spaces. And the food by Chef Stephen Browning is as comforting as food can get. I think the shot of the burger in the video, visually, says it all.
Thanks for watching food. curated.! Happy Eating!
FOOD. CURATED. - The Best Food Videos
All good food has a story. We tell it. On video. - We are the VIMEO food channel where you'll discover inspiring stories and interesting characters behind good food.
Online at: foodcurated.com
@SkeeterNYC on Twitter
Browse This Channel
More stuff from “FOOD. CURATED. - The Best Food Videos”