Hospital greenhouse producing food ― and wellness

DETROIT ― Perched on an 8-foot ladder, Michelle Lutz reaches into the leafy tops of the pole-bean vines growing toward the glass roof of Henry Ford West Bloomfield Hospital’s new $1 million hydroponic greenhouse.“The first ones!” the resident farmer declares, holding up several young pods.Already that morning she had picked red and green lettuces, heirloom cherry tomatoes, cucumbers, okra, edible nasturtiums and bunches of herbs for the hospital’s kitchen, which uses the produce in patients’ mea

Sept. 21, 2012

Eobok-jaengban (boiled meat platter)

Eobok-jaengban is a dish made of clear beef broth with pressed brisket, ox tongue, vegetables such as mushrooms, and buckwheat noodles on a brass platter. This dish is served and eaten while simmering. Originally, eobok-jaengban used cheap cuts of meat instead of lean meat in the northern area of Korea. ● 600g gristle (from knee bone of cattle), 200 g ox-tongue, 4 cups precleaning water ● 200 g beef (brisket) ● 17 cups boiling water ● fragrant seasoning : 1 head green onion, 1 head garlic ● 15 g

Sept. 21, 2012

Autumn Ladies Package at Grand Hilton Seoul

The hotel presents two special overnight packages for ladies from Sept. 6-Nov. 30. “The Autumn Ladies Package ” offers a one-night stay in a three-bedroom unit at the Grand Suite serviced residence, which includes a kitchen and a living room that can accommodate up to four guests. “The Autumn Ladies Package II” offers one- night stay in a four-bedroom Grand Suite unit available to a maximum of six guests. The packages are designed to provide a true girls’ night out, where guests can share a rela

Sept. 14, 2012

New sushi lunch menus at W Seoul-Walkerhill

The hotel is presenting newly added lunch menus at Japanese restaurant Namu.ICE, Namu’s signature sushi bar located in the center of the restaurant, presents an exclusive design and sushi dining experience. One of the two new lunch menus is “Namu Noon” where guests can enjoy unlimited sushi from noon to 3 p.m. Ladies looking for a simple yet stylish lunch menu can enjoy “Roll and Noodles.” Namu offers dining hall and private room dining options perfect for both family gatherings and business occ

Sept. 14, 2012

Paris themed party at Grand Hyatt Seoul

The hotel is hosting a lounge party under the theme of “Midnight in Paris” at The Paris Grill on Sept. 20. This premier lounge party will recreate the scenes and ambience of Paris inside the restaurant, allowing guests to sample canaps and premium wines or champagne, to the serenade of romantic chansons. The excitement of this Parisian evening will move into high gear with the music of a live DJ, along with lucky draw gifts, including a hotel voucher for stays at the Park Hyatt Paris Vendome. Th

Sept. 14, 2012

Autumn package at Renaissance Seoul Hotel

The hotel is offering a relaxing “Autumn Weekend Package” for guests to spend a quiet, relaxing fall season during the weekends from Sept. 7-Dec. 2. The “Autumn Saving Package” covers a one-night stay in a deluxe room. The “Autumn Night Package” includes a one-night stay in a deluxe room plus a bottle of red wine and cheese plate. The “Autumn Healing Package” comes with complimentary breakfast at the Cafe Elysee and a special giveaway “Healing Box.” The “Autumn Family Package” comes with complim

Sept. 14, 2012

Tteokjjim: (braised stuffed rice cakes)

“Tteokjjim” is a dish of rice cakes, beef and vegetables braised with seasonings. It is said that in the olden days, the court kitchen ladies prepared tteokjjim for the king, who lacked physical exercise and sometimes suffered from indigestion, because it was thought to ease stomach troubles.Ingredients● 300 g bar of white rice cake, sesame soy sauce: 1/2 tsp soy sauce, 1 tsp sesame oil ● 40 g beef (top round) ● 100 g beef (shank), 4 cups water ● seasoning sauce ①: 1 tsp soy sauce, 1/2 tsp sugar

Sept. 14, 2012

Portuguese doughnuts at Hawaiian cafe

Malasadas fried-to-order at latest Aloha Table shopThere is something so universally comforting and soul-satisfying about doughnuts that it should come as no surprise that America is far from alone in upholding a longstanding tradition of making utterly scrumptious treats out of fried dough. Doughnuts, in their various permutations, are a part of most food cultures, and the Portuguese malasada is Hawaii’s doughnut of choice. Brought in by immigrants from Portugal in the 19th century, the hole-le

Sept. 14, 2012

Topsy-turvy weather frustrates winemakers

PARIS (AFP) ― Record rainfall, cold snaps, hail storms and rampant vine disease: the conditions for making wine in large parts of France and in England have rarely been as tough as they have been this year.Yet winemakers on both sides of the Channel are defiantly optimistic that 2012 could still turn out to be a vintage to remember for its quality as well as for the financially devastating impact of low yields.“Some growers don’t have a thing, others only have 30 percent of their normal yields,”

Sept. 12, 2012

Pierre Gagnaire Package t Lotte Hotel Seoul

The hotel offers a special package centered around special culinary work of Chef Pierre Gagnaire, a three Michelin-starred chef of the hotel’s restaurant Pierre Gagnaire Soul until Dec. 29. The Pierre Gagnaire Package will include “The Pastry Package,” which includes a one-night stay in a deluxe club room, club lounge privileges, flowers and cookies. “The Restaurant Package” provides a one-night stay in a Junior or Corner Suite Club Room, Club Lounge privileges for two, a bottle of wine, cake, a

Sept. 7, 2012

Korean royal cuisine class at Imperial Palace Seoul

Imperial Palace Seoul presents a Korean traditional royal cuisine cooking class conducted by buffet restaurant Familia’s senior chef, who has 25 years of experience in traditional royal cuisine. The dishes that will be introduced during the two-hour session will include traditional Korean savory milk porridge, beef ginseng balls in galbi sauce, asparagus and tofu skewers, traditional lotus porridge, sea food platters of nine delicacies and beef and vegetable rolls. After each class, a full cours

Sept. 7, 2012

68th Gourmet Circle Dinner at Millennium Seoul Hilton

French restaurant Seasons presents the 68th Gourmet Circle Dinner on Sept. 21-22. The special event will hold a premium champagne reception at 7 p.m., followed by a seven-course meal, which will be paired with complementary wines. Inspired by autumn, the 68th Gourmet Circle Dinner will introduce rich and savory flavors to celebrate the harvest season. This celebratory dinner with wine is priced at 175,000 won, excluding tax and service charges. Marked by sophistication and beautifully-decorated

Sept. 7, 2012

‘American Culinary Delight’ event at Ritz-Carlton Seoul

The hotel offers the “American Culinary Delight” steak and barbecue event with executive chef at Ritz-Carlton Tysons Corner, Matthew Morrison. American style dishes will be available at Oksan Buffet, Japanese restaurant Hanazono and Chinese restaurant Cheehong from Sept.7-Oct. 28. Lunch buffet, course menus and an la carte menu will feature a wide range of American meats such as rib eye and striploin steak, boiled ribeye carpaccio and ribeye bulgogi tart. The dinner course menu features six cour

Sept. 7, 2012

Trendy in Beijing, mala xiangguo

Restaurant serves fiery, fragrant Sichuanese dishMala xiangguo ― a Sichuanese dish that is all the rage in Beijing ― lives up to its name. According to Mala Xiangguo owner-chef Ko Young-yun, “ma” means “tongue-numbing.” “la” means “spicy.” “xiang” means “fragrant” and “delicious;” and “guo” means “pot.” In short, mala xiangguo is an incredibly fiery, delectable jumble of ingredients served up in a large pot.  The version served at Ko’s hanok-housed Chinese restaurant in Tongin-dong, Seoul, achie

Sept. 7, 2012

Saengseonjeon (pan-fried fish fillet)

Saengseonjeon is a dish of white fish fillets that are coated with wheat flour and egg wash then pan-fried. Fish used for saengseonjeon are white-flesh fish such as croaker, frozen pollack, sea bream and gray mullet. Saengseonjeon may also be called “jeonyueo,” (oil-fried fish) or ‘jeonyuhwa’ (oil-fried flower) for its beauty. Ingredients- 300 g white fillet fish (frozen pollack), 1/4 tsp salt, 1/8 tsp ground white pepper - 3 tbsp wheat flour, 2 eggs, 2 tbsp edible oil - vinegar soy sauce: 1 tbs

Sept. 7, 2012

Hyundai Card jumps into foodie app market

South Korean credit card company Hyundai Card opts for a judge-by-numbers tack to the restaurant app with its newly minted MY MENU service. Available for both iPhone and Android platforms, MY MENU is a free restaurant guide that was launched in mid-August. The idea is simple and straightforward. MY MENU takes stock of the age, gender and profession of members swiping their Hyundai Card at restaurants throughout Seoul and Busan.  According to a Hyundai Card representative, three months’ worth of

Sept. 5, 2012