Fine Dining Meets Casual at Made Nice NYC

Fine Dining Meets Casual at Made Nice NYC

by | May 30, 2018 | All, Home, Nutrition

Chef Daniel DiStefano. Photo provided by: Made Nice

Meet Chef Daniel DiStefano of Made Nice, a casual dining restaurant located in NYC with roots in fine dining. The meals prepared at Made Nice marry healthy and fresh seasonal ingredients together to serve guests the very best while on-the-go.

Q: With roots based in fine dining, what caused you to make the switch to Made Nice?

Chef Daniel DiStefano: I think there’s no better way to gain a foundation in the kitchen or in a restaurant than by working in fine dining.  It teaches you discipline and a strong work ethic, and you gain unique experiences that don’t exist in other restaurant environments.  Unfortunately, only a handful of people in the world can afford to experience fine dining. What brought me to Made Nice was the opportunity to give many, many more people a taste of fine dining, every day.

Q: Made Nice is grab-and-go made healthy, how do you keep things fresh and the customers coming back?

DD: We change the majority of the menu seasonally, about four times per year, but we are constantly trying new flavor profile and techniques.  We’re constantly evolving our menu to keep things exciting and fresh — we actually rely on change to drive our creativity.

Q: What are your two favorite ingredients to combine that many may not think go together?

DD: We often use three unexpected ingredients together to season our soups and sauces: salt, lime, and cayenne. The salt brings out the flavor, the lime balances acidity and the cayenne adds just a hint of spice. On their own, each of these ingredients has a unique flavor profile, but together they create the ultimate seasoning spice.

Q: How can our readers make healthy eating a part of their everyday lifestyle?

DD: I think most people believe eating clean or cooking from scratch is just too time-consuming. As with most things, planning ahead definitely makes it quicker and easier. In the kitchen, we often refer to the French term “mis en place,” or having everything in place.  If you take a bit of time on the weekend to plan ahead for the week, it makes eating well throughout the week much easier!

Q: Does your menu change seasonally? How does incorporating seasonal produce add to the flavor of your dishes?

DD: Our menu changes seasonally about four to five times per year.  We always want to serve food in its best light, when it’s freshest and tastes best. Being in NYC and having the Union Square Greenmarket just a few blocks away makes it very easy to stay inspired.

 

Some responses have been edited for length and/or clarity. 

Made Nice NYC is located at the following location:

Made Nice NYC

LA Fitness North Bergen

Distance to closest LA Fitness: 5.1 miles to North Bergen LA Fitness 

Lime Yogurt Vinaigrette

Photography by: Evan Sung

Ingredients

 

  • 2 cups Greek yogurt
  • 1/2 Granny Smith Apple, peeled and sliced
  • 1/2 Cucumber, peeled and sliced
  • 1/4 cup Lime Juice
  • Cayenne Pepper to taste
  • Salt to taste

Method

 

  1. Combine the apple and cucumber in a blender and blend until smooth.
  2. Transfer the mixture to a mixing bowl, and add the yogurt lime juice.
  3. Whisk until all the ingredients are incorporated.
  4. Season with salt and cayenne pepper to taste.
  5. Toss with kale, charred avocado, shaved radish, cucumber and apple (or whatever vegetables you like!) and serve.

Featured Recipes

A Taste of Tryst in DC

A Taste of Tryst in DC

by | May 16, 2018 | All, Home, Nutrition, Recipes

A Hello From Tryst DC! 

Tryst is turning 20 this year! We’ve been bringing people together over great food and drink in the nation’s capital for two decades.

Tryst stands in the center of the nation’s capital, in stark contrast to the suburban culture and coffee chains that proliferate the country. No, our silverware doesn’t always match and we don’t have 75 different kinds of pre-made caramel-nilla-frapp-a-ccino-supremas or 64 flavored vodka martinis. What we do have is outstanding, specialty coffee, craft cocktails, and a commitment to being the city’s ‘third place’. The Greeks have tavernas; the French have cafes. DC has Tryst – a place that helps define ourselves and the community.

Q: Fast-casual dining is often thought to be less healthy than home-cooking, but I’d disagree. What are some of the healthier options Tryst DC offers that diners can enjoy guilt-free?

Executive Chef Kevin Eckert: The thing that separates Tryst from other fast-casual restaurants is that we use small batch recipes and that nearly everything on the menu is cooked from scratch.  Every day we are making soups, pesto, granola, and frying our own chips not to mention the daily selection of fresh baked goods.  I believe that this makes a big difference in the result of the quality of the end product and allows our customers to eat guilt-free.

Q: I assume that with an eclectic menu, the drinks offered at Tryst DC are just as artfully crafted. Do you have a favorite drink you feel pairs well with the featured dish provided?

KE: We take our bartending and barista crafts very seriously. I like to eat the Chia Seed Pudding with a masala chai latte.  Cinnamon and cardamom are naturally sweet flavors that taste amazing without the addition of a ton of sugar and I find that refreshing.

Q: What would you like our readers to know about food and nutrition?

KE: Balance is key. Diet is part of a healthy lifestyle. It should be easy to eat well every day but we shouldn’t feel guilty for enjoying things occasionally in moderation either.

Q: If you had to include one constant ingredient to every dish you created from here on forward, what would it be? Why that ingredient?

KE: Mung beans. I can’t get enough of them lately. They are packed in nutrition and versatile. They can be sprouted and eaten raw or sautéed, work great in stews especially with curry, and can be soaked and pureed and made into a dosa. Hard to go wrong.

Q: Coffee or tea?

KE: Both!  It depends on the time of day. I will always start my day with a cup of hot coffee but as the day goes on I like to switch to tea, especially an iced green tea when I need an afternoon pick-me-up.

Some responses have been edited for length and/or clarity. 

Tryst DC is located at the following location:

Tryst

LA Fitness North Bergen

Distance to closest LA Fitness: 1.8 miles to Washington DC – Connecticut Ave. LA Fitness

Tryst Chia Pudding

Ingredients

  • 1 cup Chia Seeds
  • 4 cups Almond Milk, unsweetened
  • 2 tsp Vanilla Extract
  • 3/4 cup Pure Maple Syrup
  • 2 tsp Cinnamon, ground

Method

  1. Add all ingredients to a mixing bowl and whisk until combined.
  2. Refrigerate for at least 12 hours, stirring occasionally to prevent lumps.
  3. Portion into bowls and top with fresh berries, granola, banana and coconut flakes.

Featured Recipes

Healthy, Hip, Haute Indian Cuisine

Healthy, Hip, Haute Indian Cuisine

by | Mar 7, 2018 | All, Home, Nutrition, Recipes

Chef Meherwan Irani

Q: For our vegetarian and vegan readers, what are some non-meat, high protein foods you’d recommend for those wanting to increase their protein levels?

Chef Meherwan Irani: Most Indians are either fully vegetarian or eat meat sparingly. Though the primary driver of vegetarianism is religious and cultural, many non-vegetarians still eat meat sparingly for economic reasons. So, as a country of now over a billion people, Indians have traditionally looked to legumes and dairy as the primary source of protein. Lentils, chickpeas, and beans are transformed into fragrant daals and stews, almost always served with rice. Dairy in the form of milk, yogurt, cream, and ghee (clarified butter) is also a big part of the diet, with ghee used for cooking more extravagant meals, and yogurt used as a ubiquitous heat quencher and digestive. For vegan versions of lentil dishes, skip the ghee and use oil – peanut, mustard, and coconut oils are traditionally used and packed with flavor.

Q: Carbs sometimes get a bad rap. At Chai Pani Decatur, what are some carb-friendly, healthy dishes that you’d recommend?

MI:

  • Daal – we make ours Gujerati style, with a tadka of cumin, hing, turmeric, ginger, garlic, mustard seeds, tomatoes, and tamarind.
  • Chole – a chickpea stew with tomatoes, chillies, garam masala.
  • Kale Pakoras – kale dipped in a batter of chickpea flour, seasoned with cumin, caraway seed, chili powder, turmeric.
  • Corn Bhel – roasted corn niblets tossed with fresh cilantro, onion, cucumbers, tomatoes, and mint with a cumin-lime vinaigrette

Q: How did you choose your featured dish (Desi Salad)?

MI: Indians don’t really do salads. We like our greens dark, leafy, and stewed, braised, or fried with spices. But I personally love salads, and came up with the idea of a crunchy, crispy salad that had Indian flavors and wasn’t overwhelmed with spice, but instead is light, bright, and flavorful. Topped with toasted masala cashews and a skewer of grilled paneer (Indian farmer’s cheese) or tandoori spiced chicken, it’s a low carb, high protein dish that’s so delicious you might just forget you’re eating a salad!

Q: What are some health-conscious and unique Irani foods you’d recommend our readers try when they want to mix things up?

MI: Irani’s do love meat and tend to cook heavy. For my restaurants, I took some of my favorites and lightened them to be not only healthier, but more flavorful. For example, Kheema Pav (a spiced lamb hash) is usually pretty fatty and greasy (although delicious) in traditional Irani cooking. I often substitute ground turkey or chicken for lamb, and add tomatoes and lots of fresh cilantro to lighten the dish and add a punch of flavor and fragrance. Serve it over rice, on a low carb bun (sloppy joe style) or in a corn tortilla with lots of fresh herbs, red onion, radish, diced tomatoes and yogurt for a high protein meal that’s tasty and unique. It’s a one pot dish and easy to make in an Insta Pot or slow cooker. It can stay refrigerated for days, is easy to heat up, and versatile for use in salads, tacos, sandwiches, etc.

Chai Pani Decatur’s Desi Salad

Chai Pani Decatur is located at: 406 W Ponce de Leon Ave, Decatur, GA 30030

Chai Pani Decatur

Distance to closest LA Fitness: 1.7 mi. (1496 Church St., Decatur, CA 30030)

DESI SALAD

Cumin-Lime Dressing 

  • 1 T                    sugar
  • 3 T                    rice wine vinegar
  • 3 T                    fresh lime juice
  • 1 t                     salt
  • ½ t                    cumin powder
  • 2 cloves            garlic
  • 2 T                    diced red onion
  • ½ bunch           cilantro
  • ¼ C                  olive oil

Masala Cashews 

  • ¼ C                  whole cashews
  • Pinch                sugar
  • 1 t                     salt
  • ½ t                    chili powder
  • ½ t                    cumin powder
  • 2 t                     oil

Salad

  • 4 C                   green cabbage, shredded
  • 1 ½ C               red cabbage, shredded
  • ½ C                  carrot, peeled and grated
  • 1 t                     salt
  • 2 t                     toasted sesame seeds
  • 2 T                    cilantro, chopped

Method

  1. Combine all of the above except the olive oil in a blender and blend until smooth.
  2. Set the blender to lowest speed and slowly pour olive oil in through opening in blender lid.
  3. Blend on low until all of olive oil is incorporated and dressing is emulsified.

Method

  1. Preheat oven to 320 degrees.
  2. Season cashews with all of the above, mixing thoroughly.
  3. Spread on a small pan and bake for 5 minutes.
  4. Remove from oven and mix, then bake for an additional 5-6 minutes.

Method

  1. Combine all ingredients in a large bowl.

  2. Add the toasted masala cashews and blended dressing.

  3. Mix well and let the cabbage marinate for a few minutes.

  4. Serve cold, topped with grilled chicken or grilled vegetables as desired.

Serves: 2-4

Featured Recipes

Peppercorn Crusted Kangaroo from Canoe

Peppercorn Crusted Kangaroo from Canoe

by | Dec 31, 2017 | All, Home, Nutrition, Recipes

Chef Matthew Basford, of Canoe in Atlanta, Georgia, shares with us one of his favorite healthy dishes!

Q: Please tell us what inspired the creation of our featured dish. 

Chef Matthew Basford: Being Australian I thought it was my duty to expose people the great protein that is kangaroo. The flavor of kangaroo is very similar to venison with the texture of a lamb loin. I like to combine the slight gaminess of kangaroo with a beet labneh. The labneh combines a slightly acidic flavor with the sweetness of beets. The kangaroo is then complimented with a saute of roasted parsnips, Brussels and north Georgia apples. It is the dish that combines my past and my present.

 

Q: For our vegetarian readers, which dish do you recommend as a must try? And what about for the meat-eaters?

MB: For vegetarians, I would recommend our autumnal style salad. It consists of apples, brussels, squash with kale, and a vanilla – bourbon vinaigrette. For meat eaters, I would also recommend people try our kangaroo dish. Kangaroo is an extremely healthy protein and also has a taste great. If you eat venison you would defiantly enjoy kangaroo. At the moment, I sell it with a beet labneh, parsnip and brussels.

Q: Besides the beautiful views offered at Canoe, the dish presentations are just as stunning. What does food presentation mean to you?

MB: Presentation is definitely important but it means less if you do not have great flavor and sourcing great ingredients. At Canoe, we always strive to sell the highest quality of ingredients and in the height of their season.

Q: How does Canoe offer a dining experience for its guests unlike other restaurant establishments?

MB: At Canoe, we always strive to give the guest the best possible dining experience. That comes in three factors, service definitely being of great importance. Our service staff is one of the best in the city, with their level of knowledge, dedication and pursuit of excellence. Then comes the food, I look at it as approachable cuisine. We are not looking to make people feel intimidated with what they are about to eat. If people are comfortable then they can enjoy their experience more. Lastly is the view, and that is not repeatable in the city. There are few places in Atlanta that you can drive 10 minutes from the city and be in a very tranquil location with just the flowing river and crickets to serenade you.

Q: For our readers who may be new to healthy cooking, where do you suggest they start as far as ingredients to always keep stocked at home?

MB: I would recommend that people explore farmers markets and get to know the people that sell at them. If you can make contacts there you will know what fruits and vegetables are in season. The ingredients bought there will also generally last a little longer as it was picked only a few days before. Always look to have fresh and unprocessed food, it may be a little more time spent in the kitchen but the flavor of the food will be far superior and better for your health.

 

 

 

 

Canoe is located at: 4199 Paces Ferry Rd SE, Atlanta, GA 30339

Canoe

Distance to closest LA Fitness: 2.9 mi. (Akers Mill Square – 2995 Cobb Parkway)

 

PEPPERCORN CRUSTED KANGAROO

w/ Crisped Brussels, Apple, and Beet Labneh

Ingredients

  • 2 Kangaroo Loins (cleaned) *Substitute: If cannot find, venison loin will also work)
  • 2 oz. Coarse Grind Black Pepper
  • 8 tbsp. Canola Oil

For the Roasted Vegetables

  • 8 ea Brussel Sprouts cut in 1/2
  • 2 ea Granny Smith Apples peeled and cut into wedges
  • 4 oz. Dried Cranberry roughly chopped
  • 2 ea Parsnip peeled and cut into batons

For the Labneh

  • 16 oz. Greek Style yogurt
  • 1 tsp Kosher Salt
  • 2 ea. Red Beet Root peeled
  • 2 c Balsamic Vinegar
  • 2 c Water
  • 1 c Sugar
  • 1 tbsp Salt

Serves 4.

 

 

 

Method

For the Labneh (Prep Time: 2 days)

  1. Combine the yogurt and salt.
  2. Using a colander, place a cheese cloth (double-lined) with enough cloth to hang over the edge. Gently spoon the yogurt mixture into the center of the colander.
  3. Pull the excess cloth towards the center and tie off with butchers twine.
  4. Hang the mixture with a bowl underneath to catch the liquid that expels.
  5. Leave to hang in refrigerator from 24-48 hours.

For the Beet Puree

  1. In a sauce pan, combine beets, vinegar, sugar, water and salt.
  2. Cook gently until beets can be skewered with no resistance.
  3. Let cool.
  4. Puree the beets with just enough of the liquid to make a puree.
  5. Combine beet puree with labneh base. Season with salt and pepper. Consistency should be smooth.

For the Roasted Vegetables

  1. Toss half the brussels with enough canola oil and season with salt and pepper.
  2. Repeat same step with apples and parsnips. Be sure to separate the two, as cooking times will vary.
  3. Roast in a 400 degree oven until golden brown. Chef Tip: Apples will take approximately 6-10 minutes, brussels 15-20 minutes, and parsnip 15 minutes. Rotate for an even color.

For the Kangaroo

  1. Season the kangaroo with cracked black pepper, salt, and canola oil.
  2. Sear the meat on high heat, using either a cast iron pan or outdoor BBQ grill. Chef Tip: Recommended to cook to a rare temperature.

To Assemble

  1. Place some labneh on base of the plate.
  2. While hot, mix the roasted vegetable with the dried cranberry and place atop the labneh.
  3. Once the kangaroo has rested slightly, slice thinly and lay atop the vegetables.

 

Featured Recipes

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