Posts Tagged Chef
The caffebene, giant Korean coffee chain opened the flagship location in Times Square, NYC, with the Misugaru Latte and its localized menu.
In the great war of coffee in New York City, there’s a new kid on the block. caffebene, renown for the mellow and nutty flavoring of its coffee brand, is setting up shop in Times Square.
caffebene, which originated in Seoul, Korea, is already a booming chain and a favorite hotspot for locals in Seoul. Since its founding in 2008 by entrepreneur Kim Sun-Kwon, the chain boasts over 750 outlets compared to the 381 of the veteran Starbucks. The success of caffebene is largely to due to the stellar taste of its coffees, which is a medium roast blend that is rich in flavor but without the bitterness often associated with other brands. Also popular are the signature beverages like the Misugaru latte, which is a Korean tea-based drink that combines five grains of black rice, brown rice, white bean, black bean and barley. Besides its sweet and salty flavor, the latte is also a famed for its health benefit, which is high in fiber and low in calories. This will be especially attractive to New Yorkers who are typically one of the most health conscious demographics in the US. Each store employs its own pastry chef and baker who prepare crafted menu favorites like the Belgian waffle, caffebene’s signature dish, served in two types of waffles: sweet waffles with sweet pearl sugar and savory waffles with bacon and Parmesan cheese.
Coffee_latte_caffebene
More importantly, caffebene takes the sit and sip atmosphere of its rivals and brings it to a whole new level. All of its stores’ interiors styled like old European coffee houses with subway-tiled walls that boasts flat-screen TVs. There is even separate reading and WIFI-enabled rooms and thus the atmosphere of caffébene is a retrofitted hangout for people who like to relax, drink and be merry. According to founder and CEO Kim this is his favorite part about being a business owner. “I’ve never see people arguing in my coffee shop,” he says. “I just enjoy seeing people having a good time.”
About caffébene;
The Seoul-based coffee franchiser, caffebene, started in April 2008 in Seoul, Korea and has since open 750 stores in the surrounding cities. Each store employs its own chef and baker who prepare fresh menu items each day. Kim Sun-Kwon, the founder and CEO of caffebene believes “trust’ and ‘faith’ are the most important keys to his success of business. He is already planning a second location on the West Coast and planning to open 100 outlets including 50 in Manhattan alone in the States in two years.
caffebene 1611 Broadway New York, NY 10019
Edible arts by visual performing chef, Chef Steve at MONO+MONO East Village!
Posted by SB in ev eats, Who's Chef Steve? on November 26, 2010
Arrival of Aesthetic Delicacy of Japanese Tapas, ‘Wasan’ on 4th Street
Posted by SB in ev eats, SB in EV Eats, Wasan on November 8, 2010
The gigantic flavors from small Japanese tapas prove the point, ‘size doesn’t matter,’ even more convincing.
At Wasan, the new Japanese tapas sake bar and restaurant on 4th Street between 1st and 2nd Avenue, the local ingredients in season are deliberately chosen and articulated by their staffs, Toshiyuki Koizumi(director and sommelier), Ryota Kitagawa (owner and chef) and Kakusaburo Sakurai (owner and chef), and its ultimate goal is to bring “new sensibility in traditional cooking.”
The Foie Gras Rice combines that Japanese tradition sushi with unexpected ingredient of Foie Gras. At first sight, it seemed ordinary sushi, but it was unique in texture and exquisite in flavor. ($12 for 2 pieces)
Okoge (Rice Crust Dip) with seaweed paste and house special hot sauce was another exciting appetizer. Crunch dipped with smell of sea, seaweed paste, and gently hot sauce with sesame touch.($4.75)
And one of the New York Local Ingredients, “Beef Tendon Braised with Cabernet Sauvignon” which takes about 10 hours to prepare, was high in protein and juicy. With medium body of hot sake, the plate paired well as meat dish.($4.50)
On top of its aesthetic quality in food, the hospitality warmed us from the chill in November. Also they gave us home made salad dressing as a gift. For us, the biggest gift we got from Wasan was, ‘The Great Time!’
Wasan means literally ‘Three Owners” and culminated love and passion of its staffs, this place has no doubt to be one of the most popular spots for epicures in East Village.
SB
Chef Steve performs at MONO+MONO East Village
Posted by SB in ev eats, MONO+MONO, SB in EV Eats on October 15, 2010
Chef Steve at MONO+MONO performs while making Mung Bean pancakes in East Village. His skilled martial arty movements tossing and flipping the ingredients on hot sizzling hibachi grill preserve the juicy texture and nutritions in them.
Freshly grind green bean (mung bean) mixed with scallion, bean sprouts and onions with topping such as seafoods, vegetables and meats.
Delicious to eyes and on tongue^^
SB
Chef Luisa and Ted Allen hung out at Nomad!
Posted by SB in Chef Luisa, EV Chefs, ev eats, SB in EV Eats on October 6, 2010
Wow! The Chopped Champ, Luisa Fernandes, hung with Ted Allen, the host of Food Network, the most aggressive cooking show on television, at Nomad on October 5, 2010!
Ted was fascinated by Luisa’s food, like Duck Pastilla, Braised Lamb Shank with Prune and Fish Au Salt!
Well, who wouldn’t, but especially when it was said by Ted Allen, you don’t want to pass this one!
SB
