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2549 Santa Clara Ave.
Alameda, CA 94501
Daily: 5:00PM-10:00PM
Mon-Sat: 11:30AM-2:30PM
Tel: (510) 521-9121



We are going to this Japanese Restaurant - Kimakura at Alameda next Friday.
Hope the food is good.  

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全球引頸期盼 16日新鮮上市

又到了薄酒萊新酒一年一度的品味鑑賞期，每年11月是全球薄酒萊迷為之瘋狂的月份，今年11月16日全球將同步開瓶，一齊品嚐新鮮柔順、果香濃郁的絕品滋味！根據今年薄酒萊官方報告指出，2006年是早熟的一年，法國氣候高溫而陽光充足，預估今年的品質將有不錯的表現。

LOUIS MAX2006年份薄酒萊新酒展現亮麗紫羅蘭色澤(代理：台灣金醇洋酒)

薄酒萊新酒的誘人魅力

究竟薄酒萊新酒有什麼魅力？首先得先由葡萄品種說起，薄酒萊新酒使用「嘉美」（Gamay）葡萄釀製，這種葡萄果實小、香味重，並帶有香蕉、莓果、及桃子三種特殊果香，因此薄酒萊新酒的果香較其他葡萄酒更為濃郁。另外，採用發酵時間短的「二氧化碳浸皮法」釀造，直接讓整串葡萄的果肉在皮內發酵，不但能夠粹取最多的果香，加上未經橡木桶存放，避免了過多單寧澀味，因此口感清新爽口。再者，也因為單寧較低，開瓶後不必醒酒，冰涼後可立即飲用，非常適合入門者品嚐。

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Tomodachi is a Japanese Restaurant at Hayward. 
I'm gonna go there tomorrow after work.
Since dad is going to invite Jimmy, I gonna go to Berkeley to pick him up first.
Hope the food is good... 
I'll try to remember to take some photo if it tastes yammy~~ ^^;;



Tomodachi Sushi Bistro
24123 Hesperian Blvd.
Hayward, CA 94545
Tel 510.940.3800

http://www.tomodachisushibistro.com

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Recently I became a truffle lover...
At Trader Joe's, they have a very good truffles imported from France.
The price is also reasonable~
Today Sarah brings us some truffles that she bought at Costco.
It's a product of France too.
But I'm not sure if that's the same brand though.
I don't like something that taste too sweet but I think truffle is OK. ^^
I've bought several boxes of truffles for my lovely friends last weekend...
Hope they will like it too!! ^^;;

CHOCMOD: http://www.chocmod.com/ 
Trader Joe's: http://www.traderjoes.com/

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Ingredients:

  • Coarse salt, for rim of glass
  • Grapefruit slice, for garnish
  • 1/3 cup freshly squeezed pink grapefruit juice
  • 2 tablespoons vodka
  • 1 tablespoon Campari liqueur or grenadine
  • 1 to 1/2 cups ice cubes

    • Cooking Directions:

    1. Place salt in a saucer. Moisten the rim of a glass with a grapefruit slice. Dip rim in salt. Combine juice and vodka with Campari or grenadine in the jar of a blender; blend. With the motor running, add ice until fully incorporated and slushy. Pour into prepared glass.

    Recipe Provided By: MARTHASTEWART.COM

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    Ingredient:

  • 2 cups fresh or canned pineapple juice
  • 3/4 cup cream of coconut, such as Coco Lopez
  • 1 cup light rum
  • 3 cups crushed ice
  • 4 fresh pineapple spears, for garnish  

    Cooking Direction:

    • 1. Combine all ingredients except garnish in a blender. Pour into tumblers, garnish with pineapple spears, and serve immediately.

    Serves 4

    Recipe Provided By: MARTHASTEWART.COM

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    Ingredient:

  • 3 cups tomato juice
  • 3 tablespoons freshly grated horseradish, plus more for garnish
  • 4 ounces vodka 
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons soy sauce 
  • 2 tablespoons Juice of 1 lemon 
  • 1 teaspoon freshly ground pepper, plus more for garnish
  • 4 ounces vodka 
  • 1 dash Tabasco Sauce(optional)
  • 1 Celery, for garnish
  • 1 Lemon wedges, for garnish 

    Cooking Directions:

    1. Combine tomato juice, horseradish, vodka, Worcestershire sauce, soy sauce, lemon juice, pepper, and Tabasco in a pitcher. 

    2. Stir well to combine. Pour into glasses full of ice; garnish with grated horseradish, pepper, celery, and lemon wedges. Serve. 

    Serves 4 to 6

    Recipe Provided By: MARTHASTEWART.COM
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    Ingredients:

  • 1/2 lemon
  • 2 ripe Bartlett pears
  • 1 tablespoon dried currants
  • 1/2 cup pear nectar
  • 1 (750 milliliter) bottle Champagne or other sparkling white wine

    Cooking Directions:

    1. Chop chocolate, and place in a bowl. Bring cream to a boil in a small, heavy saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight.

    2. Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks. 

    Recipe Provided By:  MARTHASTEWART.COM

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    The way a table is set contributes to the ambiance of a meal as much as the food and the wine. A few simple guidelines will help you establish the tone you want.
    Glasses
    Each place should be set with all the glasses that will be used during dinner (except dessert-wine glasses, which may be brought out when the dessert is served). The water glass belongs to the right of the plate, just above the knife. Wineglasses should be set to the right of the water glasses in the order in which they will be used.

    China
    The only pieces of china that should be part of a table setting are the bread plate and a charger, if desired. A charger (or service plate) is a purely decorative oversize plate used to add texture, color, or pattern to the table. Chargers may be made of china, pewter, brass—even straw or papier-mâché. Food is never served directly on a charger, but a first-course soup bowl or salad plate can be set on top of it. The charger should be cleared along with the bowl or plate.
    Silverware
    A proper silverware setting follows one simple rule, no matter how formal or relaxed the event: Set the silverware on the table in the order it will be used, from the outside in. The fork for the first course is the one farthest to the left; to the right of the plate, the knife for the first course is the farthest to the right. Any spoons needed before dessert (say, a soupspoon), should be placed to the right of the knives. Dessert utensils should always be placed horizontally above the plate, or they can be brought in later, with the dessert course.

    Glossary of Tableware
    Glassware:
    1. Water glass
    2. Red-wine glass
    3. White-wine glass
    4. Champagne flute
    5. All-purpose glass
    China:
    1. Dinner plate
    2. Salad plate
    3. Cup
    4. Saucer
    5. Bread-and-butter plate
    6. Charger
    7. Dessert plate
    8. Soup bowl
    Flatware:
    1. Salad fork
    2. Dinner fork
    3. Dinner knife
    4. Soupspoon
    5. Teaspoon
    6. Butter knife
    7. Fish fork
    8. Fish knife
    9. Dessert fork

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    Ingredients:

  • 2 three-rib prime roast, first cut, trimmed and tied
  • 1 tablespoon freshly ground black pepper  
  • 2 tablespoons salt
  • 3 short ribs, tied
  • 1 1/2 cups dry red wine

    Cooking Directions:

    1. Place oven rack on lower level. Preheat oven to 450°. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.

    2. Cook 20 minutes. Reduce oven temperature to 325°, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115° about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.

    3. Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10°.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups. 

    4. Pour fat and all dark drippings out of pan into a fat separator; set aside.

    5. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.

    (Serves 6 to 8)

    Recipe Provided By: MARTHASTEWART.COM

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    Ingredients:

  • 1 fluid ounce citrus-flavored vodka
  • 1 fluid ounce raspberry-flavored vodka
  • 1/2 fluid ounce Chambord (raspberry liqueur)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon simple syrup
  • 2 tablespoons cranberry juice
  • Raspberries for garnish

    Cooking Direction:

    1. Fill a cocktail shaker halfway with ice. Add vodkas, Chambord, lime juice, simple syrup, and cranberry juice. Shake or stir until well chilled. Strain into a martini glass. Garnish with raspberries; serve.

    Yield: 1 servings (Serving size: 1 cocktail)

    Recipe Provided By: Martha Stewart

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    Ingredients:

  • 1 1/2 tablespoons coconut-flavored rum
  • 1 1/2 tablespoons orange liqueur
  • 2 1/2 tablespoons cranberry juice
  • 1 1/2 tablespoons pineapple juice
  • Splash of Sprite(R)

    Cooking Direction:

    • Fill a cocktail shaker with ice. Add the rum, orange liqueur and cranberry and pineapple juices; shake well. Strain into a chilled martini glass and top with Sprite.

    Yield: 1 servings (Serving size: 1 serving)

    Recipe Provided By: Food & Wine

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    Ingredients:

  • 1 1/2 cups warm water
  • 1/2 cup sugar
  • 2 drops jasmine essential oil (see note)
  • 1/2 cup fresh lime juice
  • 1 1/2 cups orange vodka
  • 1 1/2 cups Grand Marnier
  • ice cubes
  • 3 cups club soda, chilled
  • 12 lime twists (optional) 

    Cooking Directions:

    1. In a small pitcher, combine the water and sugar and stir well to dissolve the sugar. Gently stir in the jasmine essential oil and lime juice.

    2. In a pitcher, combine the vodka with the Grand Marnier and jasmine syrup. Add the ice and stir briskly until the glass begins to frost, then strain into chilled martini glasses. Top each drink with 1/4 cup of the club soda and garnish with a lime twist.

    Yield: 12 servings (Serving size: 12 servings)

    Recipe Provided By: Food & Wine

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    Ingredients:

  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 4 (5 ounce) boneless pork loin chops, trimmed of fat
  • 2/3 cup cranberry juice cocktail or orange juice
  • 2 1/2 tablespoons clover or other mild honey
  • 2 teaspoons canola oil
  • 1/4 cup chopped onion
  • 1 cup cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)

    Cooking Directions:

    1. Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.

    2. Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.

    3. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm.

    4. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.

    Yield: 4 servings (Serving size: 4 servings)

    Recipe Provided By: EatingWell.com

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    Your average run-of-the-mill frozen Pina Colada contains about 350 - 500 calories and TONS of fat. They're one of the LEAST diet-friendly cocktails ever.  Hungry Girl is here with yet another life-changing recipe.  It's her unprecedented, guilt-free 100 calorie Pina Colada Freeze.  Happy Blending!!!

    Hungry Girl's 100-Calorie Pina Colada Freeze!

    Ingredients:

    1 1/2 oz. Bacardi Island Breeze Coconut
    1 1/2 oz. Sugar Free Coconut Torani Syrup
    1/4 cup Breyer's Cal Smart Vanilla Ice Cream
    1 Tbsp. crushed pineapple in its own juice
    3/4 cup crushed ice
    1 packet Splenda


    Put all ingredients in a blender.  Blend on high speed for 30 seconds.  Pour.  Then share this recipe with everyone you know!

    *Each Pina Colada contains approximately 100 calories, 1.5g fat, 12g carbs, 2.5g fiber, 1.5g protein (1.5 - 2 points)

    Don't drink alcohol?  Can't drink alcohol?  Try swapping the rum with an ounce of water and another 1/2 oz. of the coconut syrup, and you'll get a virgin version with only 52 calories!

    CHEW ON THIS:
    The world's first Pina Colada was supposedly invented in the Hotel Caribe Hilton in Puerto Rico in the 1950s.

    from: Hungry Girl

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    There are zillions of recipes for margaritas.  And though they all vary as far as taste and ingredients are concerned, most have one thing in common -- they're incredibly caloric!   In fact, most contain between 250 - 500 calories.   But margaritas are fun, and they taste great.  They're also fantastic "virgin" style (without alcohol), in case you're not old enough to drink or just prefer not to.  In any case, you'll LOVE HG's Magical 100-Calorie Margarita.  It's yummy, refreshing and it'll fool everyone you know into thinking they're sipping a real, high-calorie version of the popular cocktail.

    HG's Magical 100-Calorie Margarita

    Ingredients:
    6 oz. Sierra Mist Free (or Sprite Zero, or your other fave no-cal lemon-lime soda)
    *1 shot of tequila (1.5 oz.)
    1 packet **Crystal Light on the Go Lemonade (you may use 1/2 of the packet if you don't want your drink as intensely sweet)
    2 tbsp. lime juice from concentrate (or fresh-squeezed lime juice)

    Directions:
    Mix all ingredients together. Pour over 1 cup of crushed ice. Enjoy.

    *You can also make your margarita alcohol-free. This recipe, without tequila, contains just 10 calories (5 calories if you use only half of the Crystal Light packet).

    **1 tsp. Crystal Light Lemonade drink mix may be substituted.
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    All right. Listen Up. From here on out we're changing the name of the upcoming holidays in order to focus exclusively on chocolate gifts. From now on Christmas will be known as Chocomas. Hanukkah becomes Chocokah. Kwanzaa, Chockwanzaa. I'm not trying to be blasphemous here. I'm just trying to help all of you give your loved ones what they probably want - namely chocolate in all its forms.

    Here are twelve places to order truly extraordinary chocolate items online. Those of you celebrating Hanukkah or Kwanzaa will have to pare down these choices to eight or seven, respectively, unless you want to double up on four or five of the days.

    Day 1: John & Kira's | johnandkiras.com
    John and Kira are two politically correct chocolate makers who craft fabulous molded chocolates out of extraordinarily high-quality ingredients - local whenever possible. (Unfortunately, they can't grow cocoa beans in the Philadelphia area.) I'm partial to their chocolates filled with raspberry, mint, pistachio, ginger, honey-lavender, and coffee-whiskey.
    15 single-flavor pieces, $27 (excludes shipping)

    Day 2: L. A. Burdick | burdickchocolate.com
    When I first met Larry Burdick, he was probably making his chocolates illegally in an Upper East Side tenement building in New York City. Then he and his wife packed up everything and moved to Walpole, New Hampshire, many years ago, and now they've become chocolate moguls of the best kind. They still obsess about every piece of chocolate they sell. Try the chocolate mice in three flavors: orange, mocha, and cinnamon. Each mouse has almond ears and a silk tail. Don't try to eat the tail. (Larry also makes a killer chocolate lemon cake, a sponge cake filled with lemon butter and glazed with dark chocolate.)
    9 chocolate mice, $29 (excludes shipping)

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    What is HANA?

    Premium Sake with Natural Fruit Flavors
    HANA reflects a contemporary beverage that produces appealing fruit aromas followed by a smooth, mellow taste.  This beautifully balanced drink pairs well with many dishes and tastes refreshing as an aperitif.

    Production Description
    HANA begins with premium sake, carefully brewed with the finest rice from the fertile Sacramento Valley and pure water from the Sierra Nevada Mountains. This sake creates HANA's smooth and rich taste. After carefully blending the sake with natural fruit flavors, HANA is put into smoky wine bottles that complement the beautiful label inspired by the Japanese Kimono.
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    鄭麗園推薦她最喜愛的四家餐廳，有機會到紐約，別忘了去試一試。 ^^

    Morimoto 日本料理鐵人掌廚

    由費城餐館大亨史蒂芬史達經營，「料理鐵人」森本正治掌廚的高級日本料理餐廳，裝潢氣派，老闆與主廚都是超級名流。不過，最令鄭麗園印象深刻的卻是料理鐵人主廚的親切，她和女兒首次前往，看到鐵人，興奮地索取簽名，主廚不僅欣然同意，而且還是用毛筆慢慢簽下，耐心與誠意讓人感動。鄭麗園推薦的菜色包括融合北京烤鴨及法國菜做法的「鴨鴨鴨」，是將烤鴨夾在浸有鵝肝味的牛角麵包片中；靈感來自韓國石鍋拌飯的日式石鍋飯，但在上桌時，侍者會以筷子夾起黃鰤魚片抵住熱碗邊緣，直到燙得半熟為止。



    Morimoto

    88 10th Avenue
    New York, New York 10011
    Phone. 212.989.8883
    http://www.morimotonyc.com
    http://www.morimotorestaurant.com



    Asiate 美食美景相得益彰


    Enjoyably shocking: Asiate's bento box.
    (Photo: Kenneth Chen)

    位於時代華納中心35樓的法日料理餐廳Asiate，因為可以俯瞰中央公園，所以成為喜歡居高臨下食客的最愛，價位也很合理，午間套餐二道25美元，三道35美元。大廚Nori Sugie的手藝與美妙景觀相得益彰，鄭麗園推薦菜色包括湯汁清澈如白玉的凱撒沙拉湯、帶骨牛肋排、乳豬拼盤暨豬蹄炸肉丸、裹麵包粉的日式嫩炸羊排等。



    Asiate

    80 Columbus Circle, 35th Fl (At 60th St)
    New York, New York 10023
    Phone: 212.805.8881
    http://www.mandarinoriental.com/hotel/532000039.asp

    Lunch: two courses $25; three courses $35.
    Dinner: three courses $65.



    Wallse 難得一見的奧地利菜


    Rack of Lamb, served with spring vegetables and a zweigelt (red wine) sauce.

    即使在餐廳高達兩萬家的紐約，奧地利餐廳並不多，這間餐廳是鄭麗園某次散步時偶然發現的，因為覺得太特別了，一開始甚至想要私藏，不想透過報導公布周知。Wallse是奧地利籍大廚兼老闆柯特葛坦布魯納（Kurt Gutenbrunner）所經營，並以家鄉多瑙河畔的古老村莊Wallse-on the-Danube為餐館命名，用紐約當地的新鮮食材以及母親從奧地利寄來的麵包粉，做出一道道傳統奧地利美味，包括奧式薄餅包燻鱒魚；嫩煎維也納小牛肉片；奧地利乳酪水餃與大黃、草莓雪霜等。



    Wallse

    344 west 11th Street
    New York, New York 10014
    Phone: 212.352.2300
    http://www.wallse.com



    Casa Mono 享受西班牙美味



    Casa Mono是目前紐約相當流行的西班牙Tapas餐廳，提供約35道Tapas，最便宜的一盤3美元，最貴的15美元，包括井然有序擺滿雄雞頭的雞冠小菜、牛肚與埃及豆、鴨蛋與金槍魚乾、兔肉與芹菜根等，搭配餐館大股東Mario Batali的豐富西班牙藏酒，就能在紐約享受道地西班牙風情。

    有趣的是，Casa Mono的西班牙文直譯是「猴子的家」，但餐廳內並沒有被頑皮猴子搗亂過的跡象，反倒相當整潔乾淨，令人莞爾。



    Casa Mono

    52 Irving Place
    New York, New York 10003
    Phone: 212.253.2773
    http://www.wookieehut.com/cuisine/casamono.html

    Nearest subway:
    14th St - Union Square Station at 14th St & 4th Ave (0.17 miles away)

    【民生報 記者劉大絹／報導】

    ::::: Link :::::

    New York Magazine Restaurant Guide: http://www.newyorkmetro.com/


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    作　者： 鄭麗園
    出版社： 麥田
    出版日： 2006年07月25日

    一客US$99的松露鵝肝豪華漢堡；
    四位慾女最愛的特調酒Bellinis；
    一片才入口便融化於舌尖，值得你等上15分鐘的生魚片；
    讓哈利與莎莉一見鍾情的猶太裸麥三明治Pastrami；
    一家沒有店招、只認門牌的酒館，內有躲警察專用的假書架門；
    湯姆．克魯斯也無從抗拒的巨無霸冷凍熱巧克力冰淇淋；
    一份讓人甘心超時等待的法式brunch；
    因黑手黨老大在店門遇刺而聲名大噪的牛排館；
    一份索費千元美金的頂級魚子蛋餅；
    坐擁中央公園浪漫美景的時尚法日餐館；
    一塊讓珊曼莎自願當一天代班保母的布朗尼蛋糕；
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