JWM - Volume 4, Issue 1 - (Page 47)

fruits, tapioca balls (boba), green or red mung beans, rice mochi balls and condensed milk. "In Malaysia and Indonesia, [the flavors are] so bold and sharp, they always finish with a frozen dessert or shaved ice to soothe that sharpness," says "Food Buddha" Rodelio Aglibot, chief culinary officer of Intrestco Hospitality Group and former executive chef for restaurants like L.A.'s Koi and Chicago's Sunda. He works on Asian restaurant concepts across the globe, including a Cantonese restaurant opening in Chicago this spring, which will house a late-night shaved ice and boba dessert bar. "We want to play off the concept of Chinese dim sum," says Aglibot. The bar will serve shaved ice and offer a visual array of sweet and savory toppings: "preserved and fresh fruit, house syrups (from lemongrass basil to Szechuan strawberry), puffed rice, colored boba, fresh herbs, condensed milk and more." Hail to Halo-Halo "It reminds me of a frozen dessert soup," says Chef King Phojanakong. His halo-halo, Filipino shaved ice, is a hit on the menu of his Brooklyn, N.Y., restaurant, Umi Nom. "It means 'mix-mix.' I've had it since I was a kid," he says. The foundation is ice and milk, which is topped with chewy nata de coco (coconut milk jellies), pineapple, plantains, jackfruit, toasted rice and more. "You can throw anything in," says Phojanakong, who's added steamed sweet corn and purple yam purée. The resulting mix is almost like an icy cereal on steroids. CHILL AND SWILL You'll want to make room on your spoon so that bits of sweet, chewy, crunchy and cold hit your palate all at once, tempered only by the cool creaminess of the condensed milk. Snow in a Bowl Somewhere between shaved ice and ice cream fall snow creams, a variation of shaved ice that includes dairy in the frozen block pre-carving. "They use über-sharp shaving machines that shave slices of the block to give it a light, feather-y texture that melts when it hits your tongue," says Aglibot. Chef/TV personality Jet Tila took nine months to perfect his Kuma Snow Cream, which appeared in Las Vegas' Chinatown last spring. With a milk base, the flavored snow creams (mango, strawberry, taro and green tea) are frozen into blocks, shaved into ribbons and topped with anything from Oreos to red beans. "It's a marriage of decadent frozen treats with all the fresh fruit flavors of Asia," says Tila, who says snow creams combine the creaminess of ice cream with the airiness of fresh snow. LEW ROBERTSON, DNY59 Making Ice Want to make your own concoction? You'll need a machine (available at Japanese markets), toppings and the right ice. "Buy simple syrup and extract or use flavored syrups, chopped fruit or preserved fruit," says Aglibot, "Eat it with ice cream, chocolate syrup, anything." But it's really all about the ice: "Make ice cubes in a shallow Tupperware container or use plastic take-out trays," he says. The idea is to opt for pure cubes with the largest surface area; otherwise "you're not going to get that light, fluffy, dreamy sort of texture." The resulting perfectly sweet and icy texture goes beyond trend to the stuff true taste memories are made of. [ Even when desserts are a trifecta of sweet, savory and frozen, they can still cozy up to vino. "Dessert wines have a certain level of acidity that pairs better with sweet foods," explains VP of Global Public Relations for Treasury Wine Estates Nicole Carter. For the perfect pairing, "the wine should be sweeter than the dessert. The sweetness of the dessert will increase the perception of the wine's acidity." For shaved ice, Carter is all about effervescence. "Some of the sweeter-style sparkling Moscatos or a Moscato d'Asti from Italy would work. I'd pair them with the Beringer Sparking Moscato (if the dessert is not too sweet), or the Beringer Nightingale, which is a Sauternes-style Sauvignon Blanc/ Semillon blend. Or if it's a sweeter version, the Chateau St. Jean Late Harvest Riesling." Phojanakong has paired halo halo with a Sauternes or "a shot of lambanog (coconut based liquor produced in the Philippines)," while Carter would opt for a white Moscato or White Zinfandel for the Filipino treat. Ask Aglibot and he'd go with Gewürztraminer, "it has little sugar, some fruit, that with the texture of ice would work really well." At the JW Marriott Phoenix Desert Ridge Resort & Spa in Arizona, Executive Sous Chef Michael Lamey is no stranger to pairing a good wine with a cool dessert. "A frozen sweet containing dark cocoa pairs with a vintage port as the natural sweetness of the port balances the bitterness of a higher percentage cocoa." - A.F. FOR CONTINUOUSLY UPDATED INFORMATION ON OUR PASSIONS OF ART, FOOD, WINE AND WELL-BEING, VISIT US AT FACEBOOK.COM/JWMARRIOTT AND TWITTER.COM/JWMARRIOTT. J WM MAGAZINE 47 J W M A R R I O T T. C O M http://www.FACEBOOK.COM/JWMARRIOTT http://www.TWITTER.COM/JWMARRIOTT http://www.JWMARRIOTT.COM

Table of Contents for the Digital Edition of JWM - Volume 4, Issue 1

Jwm - Winter 2014
Contents
JW Experts
Contributors
Editor’s Letter
Distinctive Products, People, Ideas & Style
Songs for Travel
Well-Being
Food + Drink
Arts
The Portal
Going Global
White Out
Kissaten and Tell
Redefining Green
JW Experience
My Passion

JWM - Volume 4, Issue 1

https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2014winter
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2013fall
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2013summer
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2013spring
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2013winter
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2012fall
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2012summer
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2012spring
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2012winter
https://www.nxtbook.com/nxtbooks/mcmurry/jwm_2011fall
https://www.nxtbookmedia.com