Koreatown, or K-town as it is colloquially known, is a neighborhood in the New York City borough of Manhattan, that is generally bordered by 31st and 36th Streets and Fifth Avenue and Sixth Avenues. Its location in Midtown Manhattan leads it to be easily overshadowed by nearby destinations like the Empire State Building and Macy’s. The densest core of “K-town” is located on 32nd Street between Fifth Avenue and Broadway, and is officially named “Korea Way.” The Koreatown area of Manhattan is primarily a Korean business district, as few people actually live in the area. In fact, there are actually more Korean restaurants in Koreatown than Korean residents. Most Korean residents of New York City live in the outer boroughs, especially in and around Flushing, Queens.
Once focused on fulfilling the needs of New York’s burgeoning Korean-American community (according to the U.S. Census, the city’s Korean-American population has grown from 69,718 in 1990 to 86,473 in 2000), it has seen an increase in non-Korean traffic in the last few years. -(Wikepedia)
While at the First Star event, MCCN recently got a chance to ask Anna Maria Perez de Tagle (Camp Rock)Â of Filipino descent and Arlen Escarpeta of Belizean descent about what foods would likely make it their holiday tables. They also told us about their favorite foods aside from home cooking.
Perez de Tagle says she can expect toÂ have lumpia and sweet spaghetti on the holiday table and her favorite place to eat in LA is Katsuya. As for other ethnic foods, she enjoys Japanese, Indian, and Mediterranean.Â In general she likes to try things.
Before we jumped into dinner talk, Escarpeta, shared that he has been working with First Star for five years since his days on “American Dreams” and although, no longer on the show he continues to support the child advocacy mission. He is originally from Belize and came to LA as a young boy. He shares that with a mother from Belize and a Jamaican stepfather, the table will be bound to have cultural variety. His favorite Belizean dish is stew beans and white rice with brown stew chicken which he expects to be on the holiday table and some Jamaican ackee and saltfish.
Posted using ShareThis
The strikingly good looking DC Native of Korean descent Rick Yune is one of stars of Ninja Assassins, maybe more notably the original bad guy from Fast and the Furious and least recognizable while starring in the James Bond Film Die Another day as Zao. MCCN caught up with Yune on the red carpet at the USA Today Hollywood Hero Awards, the actor shared with MCCN about his favorite food. He shares, “I love a good slice of pumpkin pie” and food from Roscoes Chicken and Waffles is his other indulgence.
With his martial arts background, he can afford a slice a pie. He is bound to work it off. Yune practices many forms of martial arts, having reached Olympic standard in Taekwondo and being a serious contender for the US team when he was 19. However, you went on to pursue an MBA at the prestigious Wharton School of Business. While studying at Wharton School of Business, Rick Yune worked as an intern on Wall Street trading stocks during summer 1992. During that time, he was “discovered” by a modeling agent and soon became the first Asian-American featured in advertisements forVersace and Ralph Lauren‘s Polo. In 2002 he was voted as one of People Magazine “sexiest people.”
This is a great excerpt from an article in the SF Gate written in 2004:
…My own Thanksgiving customs have continued to evolve ever since I arrived from Thailand more than 30 years ago.
At first, I shared the meal with fellow students from overseas. Like the 1621 meal, it was a smorgasbord of dishes — duck, geese and seafood, along with remembered dishes from faraway shores. All were made with fusions of locally-grown ingredients and spices hand-carried from homes abroad. The food triggered intense memories of other places.
The menus morphed through time. Friends, family, evolving self-identity and all the encounters and exchanges of, well, life, all contributed ingredients to each year’s menu. Some recipes stuck. Roots sank. Traditions began.
The turkey always lurked — should I or shouldn’t I include it? Sure enough, soon after I married, it appeared at my table because my American-born husband had to have the bird. For many other immigrants, “children are the reason you have the turkey,” says Curtin, because kids want to go back to school and say they had turkey.
A new bird beckons
Last year, I abandoned the Cajun-Alabama-Korean-Thai infused turkey that I had made for many years, a blending of flavors from my own background and that of my ex-husband’s. I chose a classic Chinese technique of cooking the gravy — a dipping sauce, really — inside the cavity of the bird, and tweaked The Chronicle’s Food staff’s Best Way turkey brine with the classic flavors of ginger, star anise and fennel seeds. It worked beautifully with the new generation of free-range turkeys.
Stuffing is the second most popular idealized Thanksgiving dish to appear on immigrant tables, says Curtin — “It’s where the cultural flavors pop out. ” Ethnic cooks, in a tradition that’s 400 years old, have fleshed out the stuffing with staples of the old country, from couscous to masa to noodles to rice to breads of all varieties. Because, as Curtin says, “People tend to take their own cooking techniques and flavors,” my stuffing is based on glutinous rice studded with sausage and shiitake mushrooms, wrapped in a lotus leaf and gently cooked in steam, an Asian technique. Gourds are mainstays in Asian cuisines, so I wanted to include the American pumpkin. I recalled a classic Chinese soup stewed slowly inside a winter melon, a gourd, where the interplay of the sweet meat of the gourd and the rich meatiness of the broth produces a wonderful fusion. To translate that to pumpkin, I reached for the Thai flavors of dtom kaa (coconut-galangal soup) to bridge the American squash’s nutty flavors.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/11/17/FDGM39P97C1.DTL