asian food: Flavors Abound from Premier Cook-off Among Chefs at Austin’s Own Asia Food Fest and Iron Chef Competition August 14,2006 12:00 AM EST Reservations are being accepted now for tasting the ‘cook-off’ results across Austin at Satay Restaurant, the Texas Culinary Academy, Grapevine Market, and the Central Market Cooking School. (FVNEWSWIRE Aug 11, 2006) Austin, TX (FV Newswire) - For three delicious days in September, from the 20th through the 22nd, the Texas Asian Chamber of Commerce (TACC) and the Texas Culinary Academy (TCA) will be hosting several distinguished Asian chefs from across Texas, as well as culinary experts from Thailand. The chefs will offer cooking classes and food and wine tasting events for industry professionals, as well as individuals from the general public. “Sharing exclusive tastes and the techniques of cooking authentic and fusion Asian dishes is the goal of the Food Fest, extending the best flavors of Asian food to everyone,” said Foo Swasdee, chair of the Texas Asian Chamber of Commerce and owner of Satay Restaurant, on Anderson Lane in Austin, Texas. For example, on the last day of the event, “The Iron Chef Contest” at the Texas Culinary will showcase two divisions for contestants: a category for professional chefs and one for amateur chefs, each with same secret ingredient; the contestants will be judged by Austin’s own local food experts, media representatives, and Central Texas celebrity chefs. Yet, all three days are packed with great opportunities to consume some of the best combinations of Asian food this year in Austin. The Asian Food Fest on Sept. 21-23 will offer diverse cooking demonstration classes for a small fee ranging from $5 to $50 in price and multiple wine and food tasting events will be held at Satay Restaurant, Ventana, a Texas Culinary academy owned restaurant, Grapevine Market, and the Central Market Cooking School, as well as other restaurants to be added soon. Check for updates on the schedule before the events at http://www.txasianchamber.org/ and www.satayusa.com The Asia Food Fest is a spin off event which originated from the hit success in 2005 of the “Thai Cooking Festival,” sponsored in Austin by the Thai Government. However, due to a significant change in the culinary world to embrace more global cuisine, the event this year will include all Asian- influenced cooking. All are welcome to this three-day celebration of Asian food at its best! About the Leaders of the Asian Food Fest and Iron Chef Competition. Foo Swasdee is founder and owner of the Satay Restaurant Group, developer of numerous award-winning Thai products, nationally recognized Thai chef and current chair for the Texas Asian Chamber of Commerce (TACC). The Texas Culinary Academy (TCA) www.texasculinaryacademy.com is partnered with world renowned Le Cordon Bleu in bringing quality Culinary school experience to Austin residents. They offer every aspect from the basics of cooking to helping students acquire the skills needed to create new and original recipes. David Chan serves as the Texas Asian Chamber of Commerce’s (TACC) CEO and co-founder. He also has helped host the last 10 consecutive Lunar New Years Galas. Chan owns LSI America, a company he founded which produces a cancer-fighting vitamin known as Ondrox.

asian food: Delicious wines for all seasons 15 August 2006 By CHARLES GILL My recent wine encounters have included fresh-faced whites, rich, generous reds and a luscious liqueur tokay – wines for all seasons, in fact. Warming winter reds have been in great demand recently, and what better than a powerful, full-bore – and high alcohol – shiraz to combat wintry winds and chills. Tatachilla 2004 Keystone Shiraz Viognier (about $21) is a classic Australian battleship red from the heart of McLaren Vale that would warm the cockles of anyone's heart. This is modelled on the hauntingly beautiful Cote Rotie wines of the northern Rhone, where French vintners found that a spicy syrah (a.k.a. shiraz) was elevated into something special with a splash of the aromatic white variety, viognier. This is a big, concentrated wine with plenty of alcohol, dark, brambly fruit and hints of liquorice. In the last couple of years I have been captivated by the style and swagger of our Hawke's Bay syrah, which is a world away from the style of Oz shiraz. Our syrah is not sweet and over-ripe, but floral and spicy, with silky tannins and a dry but soft finish. Which brings me to New Zealand's best value syrah – Red Rock Gimblett Gravels The Underarm Syrah 2004 (about $21). Cheekily named to remind our Tasman neighbours of an infamous cricket match in the 1980s, and so that our super syrahs might enable us to extract a measure of revenge in due course, this is a plump, rich red with oodles of spice and dark berry fruit. When Kiwis eat at the Melbourne Cricket Ground, it should be their wine of choice. If you're still not a believer in our scintillating syrah, a total conversion is guaranteed after a glass of Vidal Soler Syrah 2004 (about $42). Champion syrah and champion wine overall at the 2006 Royal Easter Show, this is a fabulously fragrant, concentrated and voluptuous red that most people adored at a recent tasting in town. With fresh spring scents just around the corner, why not open an aromatic and zesty Marlborough savvy and pretend that spring has already sprung? Mt Riley 2005 Sauvignon Blanc was a crowd favourite at a recent tasting, and I also enjoyed its frisky citrus and passionfruit flavours. If you must drink white wine on a dark, wintry day, the Trinity Hill Gimblett Gravels Viognier (about $29) is an expensive but appropriate choice. This is a sensuous wine with the richness of chardonnay and the subtle spices of pinot gris or gewurztraminer. Enjoy with a traditional roast pork, or perhaps with Asian food. "Alas, I am dying beyond my means," cried Oscar Wilde as he sipped champagne on his deathbed, but New Zealand's most reliable, quality bubbly is thankfully within reach of most of us. Morton Premium Brut Methode Traditionelle ($18-20) is fashioned by the fizz-master Evan Ward, and a flute or two should not be just a Christmas treat. I invariably enjoy its fresh, yeasty flavour and creamy texture – an elegant alternative to the real thing. As for when to drink bubbly, I agree with a Mr Churchill, who said, "There are only two occasions when I drink champagne, and these are: when I have game for dinner, and when I haven't." Australia's gift to the wine world is not shiraz but the unique Liqueur Tokay and Muscats that are the glory of north-east Victoria. Fortified and aged in old oak barrels for decades, they emerge as dark, sticky elixirs of strange beauty. Morris Liqueur Tokay NV ($22 for 500ml) is a malty, raisined dessert wine that is perfect with mince pies or Christmas pudding, so why can't Santa come early this year?

asian food: Dishin’: Chew Chew “All aboard.” We thought we heard those words, and the tell-tale sound of the horn, as we ran down the tracks to get on the Spirit of Washington Dinner Train. Or did we just imagine that as part of the promise of a romantic evening of food and fun while riding the rails? Everything looked good at the start. The old railroad car feel. Silverware, stemware, and a basket of breads sitting on a white tablecloth. And curtained windows framing a glimpse of downtown Renton—a view we’d have to endure for an hour. Apparently, a cow was sitting on the tracks somewhere ahead, and we weren’t moving until it moved. The ride was okay. Spectacular? No. Scenic? At times (save for the backside views of warehouses, dumpsters, etc.). Passing grades for the trip to and from Woodinville, which included a speedy stopover tour of the Columbia Winery. As for the food, note that Seattlest is realistic. We didn’t have high expectations for a meal on wheels for over 350 people. We saw the Sysco cans (or similar) in the kitchen galleys. But this was pretty bad. We ordered the Pork Osso Buco. The shank was tender enough, but the so-called basil-burgundy marina sauce seemed to lack basil, burgundy and, well, marinara. The sauce tasted like ketchup-infused Ragu spaghetti sauce. The accompanying parmesan-herb mashed potatoes would have been filling had we gotten past the chalky taste, and the medley of vegetables was predictably overcooked and bland. As a dining experience, the evening would likely appeal to Cheesecake Factory fans who’ve never ridden a train. The idea is far better than the execution. Next time, we’ll stop at the Great Wall Mall first and sneak some spice-enhanced Asian food onto the train. Culinarily, we wish we were simply all a-bored. In actuality, regarding the food: All abhorred. Posted by Jay Friedman in Food

asian food: Asian restaurants in Southeast Texas Americanize food to fit palate By JAMIE REID, The Enterprise 08/09/2006 BEAUMONT - While walking down the colorful Taste of China buffet line this week, chef Tony Tan pointed to the shrimp in lobster sauce, Hunan chicken and fried biscuits topped with granular sugar. "This is American food," he said of the biscuits. Well, actually, the shrimp and chicken dishes also have been Americanized, he said. By that he means they are slathered in a gelatinous sauce that Southeast Texans love but native Asians find unnatural. In fact, most Asian food here has been altered to please the American palate, said chef Al King, Asian cuisine instructor at the Art Institute of Houston, a subsidiary of The Art Institutes, which offers postsecondary career-oriented education in the creative arts. Would you eat the more native duck feet, chicken comb, sea cucumber and pig ears? If you were born and raised in the United States, probably not, King said. That's why three new Asian restaurants in Beaumont also likely will serve food the way you like it - saucy, sweet and fried. The Japanese grill Kyoto opened two weeks ago on Phelan Boulevard.; Thai restaurant Chaba is open on Lucas Drive; and a second Tokyo Japanese Steakhouse and Sushi Bar is set to open on Interstate 10 in the coming months. Many popular sushi rolls in these parts - filled with cream cheese, crawfish and chili paste - are about as Japanese as McDonald's is Irish, King suggested. And the ubiquitous California roll was created in avocado-friendly California, he explained. At Kyoto, dishes typically are sweeter than food served in Japan, 38-year-old owner Joe Xu said. They also are served with fried rice, which is common at restaurants here but not in Asian countries, said King, who recently ate his way across China in 14 days, researching food. What he found there: Whole fried fish (eyes included) and whole pig (snout, feet and genitals). "We can't cook the way we cook in China," said John Ma, 37-year-old manager of China Border in Beaumont. "It would be a little scary for you." So, instead, Ma stocks the China Border buffet with egg rolls, popcorn shrimp, French fries, rice crispy treats, pepperoni pizza and quesadillas. Linda Rhodes, a 62-year-old San Augustine housewife who eats at a Chinese buffet about once a month, said at Taste of China, she likes the spicy Hunan chicken, which is deep fried and covered in a thick, brown sauce. Also on her plate - hot and sour soup, egg rolls, fried rice, cheese puffs and teriyaki chicken. "We always make a pig out of ourselves," Rhodes said while sitting with her 61-year-old sister, Barbara LeJune of San Augustine. Although it's not authentic Chinese, it pleases the hundreds of people who eat here everyday, said Tan, who was born and raised in Malaysia. These American inventions, which include the fortune cookie, keep customers happy, he said. And, in the chancy world of restaurants, that's important, he said. "Restaurants are in the business of making money," King said. "If you make something good, but no one will eat it, all you have is something to throw in the garbage can." jreid@beaumontenterprise.com (409) 880-0787 --------------------------------------------------------------------------------

asian food: White wines good candidates for next fad THE NEWS TRIBUNE Published: August 2nd, 2006 01:00 AM Americans love a fad. What’s in vogue today is passé tomorrow. We’ve gone from Hula-Hoops and bobby sox to body piercings and tattoos. Why should wine be any different? Syrah has been cranking up the interest meter for reds, so what is the next faddish white wine coming down the pike? Riesling? Pinot gris? Viognier? I’ve never understood why Riesling has not taken off like a Saturn rocket. It is an extremely versatile wine that pairs well with a host of foods. Perhaps the soft, sweet, flabby, New World versions turn people off. While Alsace and Germany excel in this arena, many people are intimidated by the confusing labels and terminology. Don’t let the labels derail you. Be adventuresome. Ask your local retailer for help in selecting a wine. You will be rewarded. While we are on this subject, let the local winemakers know how you feel about their Rieslings. Ask them why there is no acidity. Eroica is one of the best New World versions on the market, yet the 2005 bottling barely has enough acidity to balance the 1.6 percent residual sugar. OK, if not Riesling, is it pinot gris? And what do we call it anyway – Tokay pinot gris, pinot grigio or pinot gris? All three are correct. Tokay pinot gris is frequently used on Alsace labels, while pinot grigio is Italian-influenced. Pinot gris is versatile as well. It pairs wonderfully with shellfish. Fortunately for us, Oregon and Washington make some respectable wines from this grape to accompany our Dungeness crab. Viognier? You say you’ve never even heard of the grape, much less tipped a glass of the wine? Viognier is a prized white wine that excels in Condrieu, a northern Rhône wine region of France. It is a fickle grape. It is difficult to grow, and it challenges the winemaker to put quality in the bottle. The viognier grape thrives in the warmer microclimates of California and Washington as well. A few producers have managed to tame the grape, producing some very fine wines indeed. Food matches include Asian stir-fried dishes and chicken curry. This week’s wines 2005 Eroica, Riesling, Columbia Valley, Washington, $22, 25,000 cases: A special partnership between German and American winemakers, this is usually at the top of Washington Rieslings. Light gold in color, it has a nose packed with pure peach aromas. Off-dry at 1.6 percent residual sugar; the acidity just manages to carry it. You’ll get a blast of peaches in the mouth as well, which lingers endlessly on the palate; 89/89. 2004 WillaKenzie, Pinot Gris, Willamette Valley, Oregon, $18, 3,173 cases: There is a lot going on here, with peaches, apricots, citrus fruit, papayas and floral notes doing a tap dance on the nose and palate. Balanced and expressive, this should pair well with lobster bisque or crab cakes. The 2005 version is due out shortly; 90/91. 2005 Cougar Crest Winery, Viognier, Walla Walla Valley, Washington, $20, 735 cases: Floral characteristics are enhanced by generous pear and honeysuckle notes. The acidity level begs for Asian food; 89/90. 2004 McCrea Cellars, Viognier, Ciel du Cheval, Red Mountain, Washington, $28, 520 cases: A blend of 82 percent viognier and 18 percent Roussanne. McCrea managed to do a good job despite a challenging vintage. Stone fruit and orange blossoms abound, with nice minerality; 90/90. Dr. Randy Buckner lives in Steilacoom and is a family practitioner in Olympia. Wines are rated on a 100-point scale, with the first number indicating quality and the second relative value. Write to him at randybuckner@att.net, or visit his Web site, www.wineloverspage.com/bucko.

asian food: Emancipating the taste buds It was ironic that the Asian Food Festival culminated with Emancipation Day because guests got to emancipate their taste buds from bland slavery. For two days, July 31 and August 1, the Jamaica Pegasus hotel was transformed into a panorama of Asian culinary creations as the hotel hosted 'A Taste Of Asia'. Dishes from India, Japan, Sri Lanka, Thailand, Indonesia and China were served. Asian culture In the lobby, guests marvelled at the artefacts and photos showing major Asian cities and identifying other aspects of Asian culture. But undoubtedly, this was about the food! For an event like this one, coming with an empty stomach was ideal because even though guests had their favourites, most still wanted to try a little of everything! And how could you not, with the attractively displayed dishes inviting you with their colour and aroma? All courses of a filling meal were catered. So maybe you wanted to start with some Egg Soup from Thailand. Then some Chinese Spring Rolls as appetiser, with an assortment of entrees before ending with some Pisang Goreng (fried plantains) from Indonesia. But that was just one possible scenario of the gastronomic affair. There were plenty of plates and utensils to aid your experience and guests made use of them. For the more adept at using chopsticks, those too, were provided to enhance the dining experience. Apart from the food, guests were also treated to music and dance from the participating countries. The members of the Wing Lung Kung Fu team produced their ever-popular Lion Dance, while Indian youngsters provided their own choreographed genius to delight the audience. Musical Credits disco gave diners an endless flow of music from the Orient. Guests were also treated to nine different flavours of complimentary tea.

asian food: ASIAN GAMBLING BIG IN THE USA Internet companies are investing huge sums in addressing the Asian market...but the land casinos have a booming market in the United States. Associated Press carried a fascinating article on the strength of the US Asian domestic market for gambling at land casinos. Every day, Foxwoods and nearby rival Mohegan Sun combine to send more than 100 buses to predominantly Asian neighborhoods in Boston and New York, the piece reports. The number of buses doubles on Chinese New Year, and on Thanksgiving and Christmas, which many Asians don't celebrate. Foxwoods, the biggest casino in the world based on gambling floor space, estimates that at least one-third of its 40 000 customers each day are Asian. Mohegan Sun says Asian spending makes up a fifth of its business and has increased 12 percent during the first half of this year alone. The number of Asians in the United States increased by 17 percent between 2000 and 2004, the fastest growth of any ethnic group during that period, according to the U.S. Census Bureau. And few industries have catered to the Asian boom with as much cultural competency as the $75 billion U.S. land gaming industry. In 2000, Foxwoods, which is run by the Mashantucket Pequot tribe, hired a vice president specifically in charge of Asian marketing. In 2005, Mohegan Sun, owned by the Mohegan tribe, hired an international marketing executive who would target the Asian demographic. The two casinos seek to attract and retain Asian customers, mainly of Chinese, Vietnamese, Cambodian and Korean descent, by placing ads in ethnic media, providing plenty of restaurants at its casinos that serve Asian food, and sponsoring community activities such as the Boston Dragon Boat Festival, the Toronto Asian Beauty Pageant, and the Southeast Asian Water Festival in Lowell, Mass. "Our Asian blood loves to feel the luck," said Ernie Wu, director of Asian marketing at Foxwoods. "We call it entertainment, we don't say it's 'gambling."' The buses are key to the marketing strategy. Foxwoods customers pay $10 for round-trip bus fare, but the casino throws in a $12 food coupon and a $40 gambling coupon at no additional cost. Mohegan Sun customers also pay $10 for bus tickets, and receive a $15 meal voucher as well as a $20 betting coupon. Gambling doesn't require language skills or a high upfront cost, and casinos including Foxwoods have set up dozens of tables featuring favorite Asian games such as Pai Gow poker, Pai Gow dominoes, Sic Bo and Baccarat. Next to the popular noodle bar, the entrance to the massive "Asian Pit" at Foxwoods is adorned with carved wooden panels. One of the liveliest sections of the massive casino, the room is teeming with Asian customers. Those who aren't seated at gaming tables mill about the room to get a look at the hottest action. And when customers aren't gambling, there are Asian concerts and shows to keep them occupied. Mohegan Sun has brought superstar singers A-Mei from Taiwan and Sandy Lam from Hong Kong to perform at its 10,000-seat arena. Asians make up roughly a fifth of the 13,000-person staff at Foxwoods. Wu says dealers know not to touch Asian customers on the shoulder, a sign of bad luck. They don't say the number four, which in Chinese, sounds similar to the word for death. The casino also has omitted the No. 4 seat at Pai Gow and Baccarat tables, which have numbered seats. The model of attracting and retaining Asian customers is being watched carefully as casinos reach out to other untapped markets.

asian food: Asian Food Channel Secures Indonesian Carriage SINGAPORE, August 1: The Asian Food Channel has expanded its distribution beyond Hong Kong and Singapore, securing carriage in Indonesia on the basic package from cable platform Indovision. The 24-hour cable network on Asian cuisine was first launched in July 2005, delivering original and acquired programming. “There has been a missing gap in the marketplace for a dedicated food channel for food lovers in Asia,” said Maria Brown, the co-founder and managing director of the channel. “Since our launch last year, we’ve received excellent response from our viewers.” © WSN INC. No part of this article can be used, reprinted, copied or stored in any medium without the publisher's authorization.