Katakat, a favorite of Andrew Zimmern, is just one of many dishes that will be served.
Everybody knows Queens has great Indian food, but what you may not know is that we also have awesome Bangladeshi and Burmese food. These countries all border the Bay of Bengal, thus the inspiration for this month’s Queens Dinner Club feast—Destination: The Bay of Bengal. No need for a boat though, justjoin us at the swanky Bamboo Lounge at Kaufman Astoria Studios on Wednesday Sept. 27 at 7:30 p.m. Tickets for this one-of-a-kind feast are $45 and may be purchased here.
Bandeng presto, a milk fish that’s seen hours in a pressure cooker before deep frying.
I’ve been a fan of the food and chef at Awang Kitchen ever since local Indonesian food aficionado and ace instagrammer @dan.bukit pulled my coat to it a few months ago. It’s no surprise that such a talent would be found in Elmhurst, which is hands-down the best place for Southeast Asian cuisine in New York City. When the boys at Queens Dinner Club and I learned that Chef Awang served liwetan, a festive meal served on a banana leaf rarely seen outside Indonesia, we knew it was going to be the second dinner at our new home, the swanky Bamboo Lounge at Kaufman Astoria Studios. We’re proud to present Awang Comes to Astoria on July 30 at 7:30 p.m. Tickets for this one-of-a-kind feast are $45 and may be purchased here.
Succulent roast duck with roasted green chili sambal.
Bandeng presto, a specialty from Southeast java, that involves marinating a milkfish in yeast, shallots, and garlic and then letting it luxuriate in a pressure cooker before a nice hard deep fry is one of many dishes that Chef Awang will be preparing. As with most of his dishes, it comes with a homemade sambal. Bebek goreng sambel ijo, a succulent fried duck with roast green chili sambal will also be served as will rujak juhi, which combines shredded dried squid with noodles peanut sauce, potatoes, and cucumbers. Check out the full menu here.
As part of the evening’s festivities, Chef Peter Zaharatos of Sugar Cube will be creating bespoke desserts designed to complement Chef Awang’s menu. We’ll see you there!
As any one who’s talked to me for than five minutes about food in Queens knows, I’m a firm believer that the best Thai food in New York City can be had in Elmhurst. In fact I love the Little Bangkok that runs along Broadway between Whitney and Woodside Avenues so much that it’s the star of one of my food tours. So this month the boys at Queens Dinner Club and I are offering Big Taste of Little Bangkok, on June 22 at 7:30 p.m. at our new home in Kaufmann Astoria Studios. Tickets are $40 and may be purchased here.
The evening’s menu will include some of our favorite dishes from local hot spots Dek Sen, Eim Khao Mun Gai, Pata Paplean and Sugar Club. Dek Sen will be preparing tom yam, the classic Thai papaya salad, and moo ping Brooklyn, savory pork skewers. In case you’re wondering the name comes not from an affinity with the County of Kings, but rather the niece of one of the owners who’s named Brooklyn. As is traditional, both will be served with plenty of sticky rice. (more…)
Normally Fish fingers are a dish that I wouldn’t give a second—or even a first—thought. In fact I’m pretty sure the first time I had them was at the inaugural Queens Dinner Club, held at Peter Lo’s Tangra Asian Fusion. At the time there was so much going on, the chef’s Tangra Masala fish fingers ($7.95) didn’t make much of an impression.
Recently Queens Dinner Club returned to the gaudy ballroom that houses Lo’s mecca for Indian-Chinese cuisine to celebrate our first anniversary. Everything was great, but my dining companion and I found the fish fingers to be particularly amazing. (more…)
The Ganesh Temple of the Hindu Temple Society of North America, known by its devotees as Šri Mahã Vallabha Ganapati Devasthãnam, is a cultural and spiritual center for Hindus residing in Queens and beyond. Thanks to a canteen serving some of the best South Indian vegetarian fare in New York City the temple is also a destination for culinary pilgrims. That’s why my pals from Queens Dinner Club and I chose it for this month’s feast. To score a ticket to this culinary passage to South India please click here.(more…)
Chinese New Year is a time to celebrate with friends and family. That’s why we at Queens Dinner Club cordially invite you to ring in the Year of the Rooster with a very special Chinese banquet at Asian Jewels on Monday, January 30th at 7:30 p.m. Asian Jewels is one of the most exquisite restaurants in the regal borough of Queens, and there’s only one way to score a seat at this special 11-course Chinese New Year Feast, by clicking here.(more…)
Lunza kukalo, Cypriot style smoked pork ribs marinated in red wine, rubbed with crushed coriander.
Just as Jackson Heights has long been associated with South Asian and Indian cuisine Astoria is renowned for its Greek tavernas, but it’s also home to another cuisine that’s often confused with Greek. I speak of Cypriot cuisine, a product of a nation that sits at the crossroads of Europe, Africa, and Asia. And the best place to enjoy this wonderful style of cooking which bears Greek, Sicilian and Middle Eastern influences is Zenon Taverna. Which is precisely why the boys from Queens Dinner Club and I chose it for this month’s dinner on 10/26. To find out when tickets go on sale, be sure to watch our Facebook page.
“Everyone thinks we’re a European country, but we’re actually part of Asia,” said Elena, daughter of Zenon Taverna’s founder Stelios Papageorgiou. “We’re just below Turkey and right above Egypt.”
Many people conflate Cypriot and Greek cuisine, but Elena is quick to point out they are quite different. One of the main differences is the prevalence of pork. “We use pork for everything,” she said. “The reason for it is we’re a small island and pigs are easier to raise.” (more…)
Crispy ukoy, just one of many dishes that will be served at Tito Rad’s.
I first started to explore Woodside’s Little Manila neighborhood when I moved to Queens in 1998. It started my love affair with Filipino food, though I must admit that sometimes it’s just a lust for crispy pork. This month Queens Dinner Club presents a very special family-style Filipino feast on Sept. 27 at Tito Rad’s. I can’t wait for this one kids. To find out when tickets go on sale, be sure to watch our Facebook page.(more…)
Pitmaster Josh Bowen stoking the fires at Mothership Meat Company.
With the exception of Robert Pearson, who first brought Texas barbeque to Long Island City, it’s pretty safe to say Kansas City native Josh Bowen has done more to popularize low and slow traditional American barbeque in Queens then any one man. Five years ago he opened John Brown Smokehouse in Astoria. There in a tiny space hard by an auto body shop, he turned out sumptuous chunks of that K.C. classic, burnt ends, double-rubbed and double-smoked nuggets of meat candy. A few years later, he pulled up stakes and moved John Brown to L.I.C. turning into a full-fledged barbeque restaurant complete with a backyard featuring live blues. On Mondays and Fridays Bowen takes to the stage himself. His next act? A little something called Mothership Meat Company, an encore of the acclaimed Alchemy Texas BBQ.
Queens Dinner Club is proud to partner with Bowen and Mothership for a very special “sneak peak” dinner later this month.
Where did the idea of Mothership Meat Company come from?
It came from our Alchemy days, kind of R&D Texas barbeque and my partner had a property in Astoria that he wanted to make into something. So here we are.
What about the name come from? Are you a fan of George Clinton?
That’s a weird one because that one just literally came out of the the ether. We’d needed a name and I was like ‘Mothership,’ that sounds good. I mean, I like Funkadelic, but it just sounds like a cool name warm and homey, but also sort of out there a little bit. And I think that represents the food we’re going to be doing there. (more…)
Marani’s dairy kitchen churns out the Georgian cheese bread known as khachapuri.
As far as this food writer is concerned Marani, a kosher Georgian restaurant in Rego Park, is one of the most unique spots around. For one thing it has both a meat kitchen and a dairy kitchen. The downstairs dairy kitchen with a selection of decadent Georgian cheese pies known as khachapuri is a point of fascination for me. Upstairs find kebabs, stews, and many other Georgian specialties, including khinkali, giant soup dumplings filled with beef and lamb. My friends Chef Jonathan Forgash and Gabe Gross of Queens Dinner Club, were equally impressed with Marani that’s why we’ve decide to have our next dinner there on Weds., June 22 at 7 p.m. Marani’s owner Ana Epremashvili was kind enough to take time out of her busy schedule to answer Seven Questions.
So tell me about the restaurant. When did it open? What made you guys decide to open it? We opened the restaurant in 2013, we serve authentic Georgian cuisine with a kosher twist and influences. We are the only establishment to have both meat and dairy under one roof in New York City. We did not think it would be an authentic representation of Georgian cuisine without the dairy, so we were happy to get approval once all the separate kitchen requirements were met.
We try to keep the kitchen modern and exciting with reinventing of the traditional dishes, as well as sticking to authentic recipes. We felt there was a void of authentic ethnic cuisines in the kosher world, when you are kosher it is common to have Japanese sushi, steak and Israeli food all in one restaurant and none of it is authentic or any good. Only lately there have been restaurants that stick to their roots, and we are happy to be a part of that trend.
Khinkali filled with beef and lamb.
The family style menu for the upcoming Queens Dinner Club is pretty exciting—khinkali dumplings, lula kebabs, beef stew, herring and more—tell me what inspired it?
We are excited to showcase the diversity of our menu and introduce people to our flavors. We also find it important for people to understand what it means for a restaurant to be kosher and what is involved in washing greens and specific ways of butchering, once people find out what it really means, they feel more comfortable patronizing kosher establishments. (more…)