The Korea Herald

Starbucks to add alcohol at more cafes

Jan 24, 2012

Starbucks Corp., the world’s largest coffee-shop chain, will sell beer and wine at more locations to lure customers during the slower afternoon and evening hours. The chain, which first served alcohol in October 2010 at a Seattle store, will sell beer and wine in as many as 25 locations by the end of this year, the Seattle-based company said in a statement today. Stores in Chicago, Atlanta and S...
Wine of the Week: 2010 Cirelli Trebbiano d’Abruzzo

Jan 20, 2012

This is a zippy Trebbiano from an estate in Italy’s south dedicated to organic farming. I can remember when it was nearly impossible to find a crisp white from that region. But Cirelli’s 2010 Trebbiano d’Abruzzo is as refreshing as lemon sorbet. The fruit tastes ripe and golden, but the wine is bone dry. It’s just what’s needed if you’re serving a seafood salad or pasta. It’s great with vegetabl...
French chef takes cuisine to new heights: in the Alps

Jan 20, 2012

VAL THORENS, France (AFP) ― It’s tough at the top they say, and few chefs are better placed to tell you than Jean Sulpice, whose two-star restaurant L’Oxalys perches 2,300 meters up in the French Alps. Though born and bred in the region, when Sulpice took over the mountaintop eatery in the trendy ski resort of Val Thorens in 2002, aged just 24, he knew he had his work cut out for him. Val Thore...
Tteokguk (Sliced rice cake pasta soup)

Jan 20, 2012

Tteokguk is a soup made of diagonally sliced rice cakes simmered in beef broth, garnished with pressed meat, and fried egg white and yolk strips. People enjoy tteokguk made with sliced garaetteok on the first day of the year. Garaetteok is a rice cake that is pulled into a long rod. It is eaten in hopes of expanding one’s property. Ingredients ● 600g white rice cake ● 300g beef (brisket or sha...
Star barista puts perfection in premium coffee

Jan 20, 2012

“People went for the ambiance. But right now, people want to know what they are drinking and they want to know the quality of what they are drinking.” An’s goal is to help them do just that. “I want my store to subtly educate customers about specialty coffee,” he said. An first opened Coffee L E C in Bundang a little over a year ago, then moved to his current location in Sinsa-dong last Octobe...
Chef Paula Deen hid diabetes, pushed high-fat food

Jan 18, 2012

NEW YORK (AP) -- Paula Deen, the Southern belle of butter and heavy cream, makes no apologies for waiting three years to disclose she has diabetes while continuing to dish up deep-fried cheesecake and other high-calorie, high-fat recipes on TV. She said she isn't changing the comfort cooking that made her a star, though it isn't clear how much of it she'll continue to eat while she promotes heal...
Eomandu (fish fillet dumplings)

Jan 13, 2012

Eomandu is thinly sliced white fish fillet (croaker, sea bream, flatfish or gray mullet) that is stuffed with beef and vegetables, coated with starch, then steamed. The white fish fillet as dumpling skin is unique, light and sweet in taste. It was originally a summer dish but now people enjoy it on special occasions year-round. Ingredients ● 3 white fillet fish (croaker, codfish, frozen pollack...
Escoffier: Father of a foodie nation

Jan 13, 2012

He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he even couldn’t reach the stove. He had platform shoes made and went on to cook his way into culinary history. In a time before Twitter or even phone service, Escoffier, who was born in 1846, quickly rose to become known as the Ambassador of French cuisine and was eventuall...
Wine of the Week: 2009 Tablas Creek Vineyard ‘Esprit de Beaucastel Blanc’

Jan 13, 2012

Chateau de Beaucastel produces a stupendous Chateauneuf-du-Pape blanc, and its Paso Robles property, Tablas Creek Vineyard, turns out a white in a similar spirit called “Esprit de Beaucastel Blanc.” It’s no mistake that so many Central Coast winemakers have gravitated toward Rhone varietals. This blend of primarily Roussanne with Grenache Blanc and a little of the livelier Picpoul Blanc is a grea...
Escoffier: Father of a foodie nation

Jan 13, 2012

He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he even couldn‘t reach the stove. He had platform shoes made and went on to cook his way into culinary history. In a time before Twitter or even phone service, Escoffier, who was born in 1846, quickly rose to become known as the Ambassador of French cuisine and was eventuall...
Fast-casual eateries beguile fast-food customers

Jan 13, 2012

LOS ANGELES -- Fast-food eateries are in the throes of drive-through Darwinism as more upscale upstarts, such as Chipotle Mexican Grill and Panera Bread Co., grab market share from the likes of Taco Bell, Subway and Wendy’s. Chains that are fancier than fast-food options but cheaper than sit-down alternatives are part of a hybrid sector known as fast-casual that is maturing into one of the food ...
Wine of the Week: 2009 Tablas Creek Vineyard ‘Esprit de Beaucastel Blanc’

Jan 13, 2012

Chateau de Beaucastel produces a stupendous Chateauneuf-du-Pape blanc, and its Paso Robles property, Tablas Creek Vineyard, turns out a white in a similar spirit called “Esprit de Beaucastel Blanc.” It’s no mistake that so many Central Coast winemakers have gravitated toward Rhone varietals. This blend of primarily Roussanne with Grenache Blanc and a little of the livelier Picpoul Blanc is a grea...
Fast-casual eateries beguile fast-food customers

Jan 13, 2012

LOS ANGELES ― Fast-food eateries are in the throes of drive-through Darwinism as more upscale upstarts, such as Chipotle Mexican Grill and Panera Bread Co., grab market share from the likes of Taco Bell, Subway and Wendy’s. Chains that are fancier than fast-food options but cheaper than sit-down alternatives are part of a hybrid sector known as fast-casual that is maturing into one of the food i...
Specialty soy sauce cakes a new food fad in Japan

Jan 11, 2012

KAMAISHI, Japan ― A roll cake flavored with soy sauce made by a company with old roots in the city of Kamaishi has become a popular symbol of reconstruction from the Great East Japan Earthquake in Iwate Prefecture and around the nation. The Shoyu Roll cake is a collaboration between soy sauce producer Fujiyu Jozo and semipublic company Kamaishi Shinko Kaihatsu. Before the March 11 disaster, the...
Wine of the Week: 2009 Langmeil Barossa ‘Three Gardens’

Jan 6, 2012

It’s the time of year for rich, full-bodied reds, and this week that would be the Langmeil Barossa “Three Gardens.” A blend of Shiraz, Mourvedre and Grenache, the 2009 has an understated elegance and a beautiful, silky texture. The fruit is bright with a touch of sweet spice and smooth tannins. Bring it to a holiday dinner party or give some lucky red wine lover a bottle as a gift. At about $18,...