The 2012 World’s of Flavor Conference, Part 1: Inside the CIA

I recently had the pleasure of visiting the picturesque Napa Valley for the CIA’s 15^th Annual World’s of Flavor Conference. No, I’m not a spy, and I’m not talking about that CIA, but rather The Culinary Institute of America, one of the country’s most well regarded cooking schools. Each year they assemble top chefs and culinary professionals from around the world at their beautiful campus in St. Helena, CA for a summit on food without parallel. This year’s theme was “Arc of Flavor: Re-imagining culinary exchange from the Mediterranean and Middle East to Asia.”

The teaching kitchens at CIA

It was no small honor to attend the conference, and to represent Sri Lankan food for the very first time here, joined by my esteemed colleague, Chef Koluu, who traveled all the way from Colombo for the event.  Koluu was extremely helpful when I went to Sri Lanka to research my cookbook, and I made sure he was featured when I returned to shoot No Reservations with Anthony Bourdain. As one of Sri Lanka’s most well-known and respected chefs, his attendance at the conference was a must.

 

Chef Koluu outside CIA Greystone, St. Helena, CA

Having just barely escaped the east coast and the wrath of Hurricane Sandy, I arrived in the Bay Area at night, so it was not until morning that I got a good look at the CIA itself. Occupying the former hilltop mansion of The Christian Brothers’ winery and overlooking acres of quaint vineyards, the school’s substantial facilities cut quite an impressive sight. The third floor teaching kitchens alone occupy a space about half the size of a football field, filled with every modern convenience you can imagine. What a joy it must be going to school in such an environment, much less cooking there for three days. This massive kitchen is where all the action was happening as chefs from across the arc of flavor prepared countless dishes for the various seminars, demo sessions, lunch, and, of course, the formidable World Marketplace, probably the best food court going on planet earth.

It was encouraging and inspiring to see so many foreign chefs interacting with CIA staff and students, and introducing so many new ingredients and techniques. Koluu made his famous pork kalupol or “black” pork curry, fish ambul thiyal, and crab curry, along with other Sri Lankan specialties like hoppers, sambol, and coconut roti. Like the other chefs, we had a whole crew of students working with us–none of whom had ever even tried Sri Lankan food before. But they picked things up very quickly as they took care of most of the prep. For everyone involved, however, the opening day proved to be an exchange of cultures, ingredients, ideas, and good vibes.

 

 

baby back ribs

 

 

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The Sri Lankan Supper Club — San Francisco

Oh San Francisco! How I love Thee! In addition to being one of the coolest and most beautiful cities in the country, you are probably tied neck and neck with NYC as the best FOOD city in America. I’ve had so many great meals in you (not to mention all the great wine and beer), and I would even consider living in you (if I had cash like that, but I’m stuck out here on the real set of The Wire aka Bodymore, Murderland). But I do love visiting you, and I’m coming out there really soon, so I wanted to give something back. I noticed you had no Sri Lankan restaurants in the area, and for a food mecca such as you, this is a major gap. So I am packing up my spices and bringing my travelling Sri Lankan Supper Club to liven up your palettes for an evening. My good friends at Buyer’s Best Friend, a broker for my curry powder, are letting me use their awesome new digs on Haight Street to throw this little shindig, and my new friends at Rural Returns are supplying some authentic Heirloom Red Rice directly from Sri Lanka (which I’m sure none of you has eaten before) for your dining pleasure. And that’s not all! My other new friends at White Lion Arrack are providing some complimentary Sri Lankan cocktails so this ain’t nothing but a party y’all. But tickets are limited so reserve your spot today! Right here:

http://slsupperclub.ticketleap.com/the-sri-lankan-supper-club—-san-francisco/

Serving only Skiz’s Original Raw & Roasted Sri Lankan Curry Powder:
Available at http://www.foodoro.com

Sri Lankan Supper Club, San Francisco

Monday, Nov. 5^th

Buyer’s Best Friend Wholesale & Mercantile

1740 Haight St. (betw. Cole & Shrader)

SF, CA 94117

415-375-0439

The Menu

Appetizer

Fish cutlets – breaded, deep-fried croquettes of fish, potato & spices

Mains

Heirloom Red Rice from Sri Lanka

Chicken Curry

Fish Ambul Thiyal (Sour Fish Curry) – a signature Sri Lankan dish

Dahl – red lentils stewed in coconut milk

Beet Curry

Mallun – sautéed greens

Tomato/Cucumber Salad – with a chili/lime vinegarette

Mango Chutney

Papadum – thin, crispy lentil wafers

Dessert

Caramel Pudding (flan)

 *** Complimentary cocktails by White Lion Arrack ***

Sponsored by:

Rural Returns — providing the Heirloom Red Rice  & White Lion Arrack

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Off The Eaten Path: Staten Island Sri Lankan

 

I often wonder why more people aren’t aware of the delights of  Sri Lankan food, and the reason, I believe, has to do with the scarcity of Sri Lankan restaurants in America. In fact, the only stateside Sri Lankan restaurants I know about all happen to be in that fabulous food mecca of New York City. While two are located in downtown Manhattan (Banana Leaf and Sigiri), the other five are appropriately clustered in the outer borough of Staten Island–an island cuisine transplanted to another  island. Apparently there’s a sizeable community of some 3-4,000 Sri Lankans living on NYC’s least populated borough, and though you may take a Sri Lankan from Sri Lanka you can’t take him or her away from his rice & curry.

Mantattan’s South Ferry, where you can catch a free boat to Staten Island

“Little Sri Lanka,” located in Staten Island’s Tompkinsville neighborhood, hardly resembles a bustling Chinatown or Little India, but rather encompasses an unassuming intersection (Victory Blvd. and Cebra St.) with a gaggle of Sri Lankan-owned shops and eateries. As far as the restaurants go, the food you will eat at any one of them is authentic, most affordable, and offers a broad gamut of Sri Lankan dishes and specialties. Meanwhile shops like Lanka Grocery (otherwise known as Apey Kade) stock all the unique spices and ingredients needed to prepare this cuisine at home–much to the benefit of the expat community there.

some Sri Lankan “short eats” or snacks at New Asha restaurant

the lampreis at Lak Bojun

Besides the amazing food, another thing these places serve up is some good old Sri Lankan hospitality. Anyone who has visited the country knows that Sri Lankans will smother you with kindness, generosity, and plenty of smiles, and you come away with those same positive vibes after a visit with the Staten Island Sri Lankans.

the waitress at Dosa Garden Restaurant

Staten Island has never been much of a destination for those who reside in or visit New York, but it should be–if only for the amazing experience of discovering another culture and cuisine. The Staten Island ferry is free and runs every half-hour on the weekends, and just a short walk or bus ride from the ferry dock you will find a unique dining experience that is definitely worth the trip!

A plate of “rice & curry” from San Rasa Restaurant’s all-you-can-eat Sunday Buffet

a curry plant for sale at Lanka Grocery

with Viji of New Asha Restaurant

New Asha

322 Victory Blvd.

Staten Island, NY 10301

718-420-0649

http://www.newasharestaurant.com

Sanjeewa & the crew at Lak Bojun

Lak Bojun

324 Victory Blvd.

Staten Island, NY 10301

347-466-5338

with Sehan & Jay of Ape Kade

Lanka Grocery (Apey Kade)

344 Victory Blvd.

Staten Island, NY 10301

718-390-0052

with the crew at Dosa Garden

Dosa Garden

323 Victory Blvd.

Staten Island, NY 10301

718-420-0919

Sanjeewa at San Rasa Restaurant

San Rasa Restaurant

226 Bay St.

Staten Island, NY 10301

718-420-0027

And the newest addition to the Staten Island Sri Lankans:

Unfortunately we were unable to schedule a visit there, but it looks great inside.

 

 

 

 

 

 

 

 

 

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The Best Sri Lankan Restaurants in Toronto

by Pira Pathmanathan

The best Sri Lankan restaurants in Toronto are often overshadowed by those serving up food from its neighbor to the north. But as good as Indian food is in Toronto, cuisine from this beautiful island nation shouldn’t be missed. In its most traditional form, Sri Lankan food brings to mind a plate of rice served with several curries served on a banana leaf. Popular dishes include string hoppers, roti, pittu, and appum. Kothu roti–a seasoned blend of thinly sliced roti served with chicken, mutton or vegetables–can be nothing short of life-altering if prepared right.

With its large Sri Lankan community, Scarborough is home to the greatest concentration of Sri Lankan restaurants in Toronto although it is possible to find the cuisine in Cabbagetown and other areas of the city.

Here are the best Sri Lankan restaurants in Toronto.

 

Babu Catering

You can’t talk about Sri Lankan food without bringing up this Toronto gem. Established two decades ago, Babu now has locations in both Scarborough and Markham. With a wide array of tasty Sri Lankan fare, lineups tend to be perpetually long but the efficient staff ensures swift service. Be sure to pick up some patties and sweets from their bakery section too.MORE »

Hopper Hut

Located at Kennedy and Ellesmere, Hopper Hut is a go-to for Sri Lankan Torontonians. Their kothu roti is something to write home about and for a special dessert treat, try their appam, a crepe-like dish with a soft, sweet centre made from coconut milk. For an incredibly cost-effective meal, simply pick up a heaping box of string hoppers served with spicy sambul for about five bucks. Don’t forget to also order a few delicious samosa and crunchy vadais. Unlike many other pickup counter-style Sri Lankan restaurants, Hopper Hut has a seating area. MORE »

Rashnaa

Found in Cabbagetown, Rashnaa feels slightly more formal than most spots on this list. With many entrees listed under $10, Rashnaa offers an inexpensive entry to the world of Sri Lankan eats for those wanting to dine south of Eglinton. Be sure to order the masala thosai, a popular Sri Lankan dish (similar to South India’s masala dosa) consisting of a lentil rice and wheat flour crepe filled with potato curry. Rashnaa also offers take-out and delivery. MORE »

Gasa

Known for its spicy kothu roti, Gasa is another east Toronto mainstay for Sri Lankan cuisine. Gasa has two locations. One at Kennedy and Finch in Scarborough and the other on New Delhi Drive in Markham. Be sure to try their nandu (crab) curry but also be prepared to sweat! If you aren’t gunning for a spicy feast, ask the staff to recommend a few milder options. MORE »

Suvaiyakam

Located at Birchmount and Finch, Suvaiyakam is another Sri Lankan takeout joint that offers the usual fare. Like many of its rivals, Suvaiyakam serves up a great variety of roti, string hoppers, curries, noodles, and short eats like mutton rolls, patties and the like. MORE »

Amma Take Out and Catering

Amma Take Out and Catering at Markham and Steeles is fairly new to the Sri Lankan scene but it has quickly gained a loyal following. Try their variety of lamprais or just some basic rice and curry. Amma also offers a variety of snacks including the ever-popular mutton roll. As the name suggests, be prepared to accept your food in a plastic bag. MORE »

Araliya Takeout and Catering

Relatively new to the scene and located on Markham Road in the Woburn area of Scarborough, Araliya delivers with tasty Sri Lankan fare. Araliya has already established a following, with diners coming back for rice and spicy curries. MORE »

Abbirami Catering

At Brimley and Eglinton, Abbirami is your best bet for lamprais, a traditional dish that consists of rice and various curries baked inside a banana leaf. For about $7, this dish can easily serve two. Be prepared to be adventurous as Abbirami lacks menus. Luckily, as with most Sri Lankan takeout counters, food is readily available in front of you so simply point to what you want to order. MORE »

Ceylon Flavor

Ceylon Flavor is not your typical Sri Lankan takeout-counter-style restaurant. Located at Markham and Steeles just a few steps from Amma, Ceylon Flavor is also relatively new and boasts a sleek design and comfortable seating area. They offer a large selection of vegetarian and meat dishes including mutton rolls and chicken curry. MORE »

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MD/DC/VA — Sri Lankan Food Fest, Sunday August 5th

The Embassy of Sri Lanka Washington DC invites all to
Sri Lanka Food Festival -2012
at Washington Buddhist Vihara
on Sunday, August 5 in the Vihara Premises from 9.00 AM to 3.00 PM

For more details contact:
Washington Buddhist Vihara
5017, 16^th Street NW,
Washington DC, 20011
Tel: 202 723 0773

This is charity event organized by the Embassy of Sri Lanka, Washington DC. 

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Sri Lankan Food Bazaar in D.C. — Saturday, March 24th

The Washington Buddhist Vihara cordially invites you and your families to attend the Asian Food Bazaar, Sanghamitta Day celebration and Annual General Meeting scheduled to be held on Saturday 24th March 2012 at the Vihara. Please join us in this meritorious event by participating or by sending your kind donation to the Buddhist Vihara Society, Inc.

Keynote address will be delivered by Dr. Ananada Guruge, former ambassador to US.  He will speak on 2600^th “Sambuddha Jayanthiya” (2600^th  anniversary celebration of the Enlightenment of The Buddha).

AGENDA
9:30 am—3:00 pm – ASIAN FOOD BAZAAR
3:00 pm – 3:15 pm – VANDANA AND BUDDHA PUJA
3:15 pm – 3:30 pm – WELCOME SPEECH BY VEN. M .DHAMMASIRI
3:30 pm – 4:30 pm   - KEYNOTE SPEECH  IN ENGLISH BY DR. ANANDA GURUGE (The Ex S.L.  Ambassador  in the U.S.)
4:30 pm – 5:00 pm – ANNUAL GENERAL MEETING
5:00 pm – BLESSING SERVICE (SETH PIRITH)

May the blessings of the Buddha be with you!

Maharagama  Dhammasiri
(President)

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The Sri Lankan Supper Club — Chicago

In lieu of a book party, which authors customarily use to promote their books, I usually opt for throwing a supper club or “pop-up” restaurant whenever possible.  In addition to allowing people to sample the food, such an event also appeals to my DIY roots in independent music. Create a program that is fun and unique, keep it small, and people will want to come out and be a part of it. Plus, I like cooking for people, and throwing dinner parties in different cities across the country is a great way to introduce people to Sri Lankan food, one plate at a time.

The buffet line

This time, I packed up my spices and headed to Chi-town, the “Windy City,” in the dead of winter, no less. My cousin Raj graciously agreed to host the dinner at his newly renovated digs in the hip neighborhood of Bucktown. Though we had originally decided to invite 20-25 people, my cousin has a lot of friends, so the guest list kept growing. In the end, I served 56 people a typical Sri Lankan “rice & curry” meal, which consisted of the following menu:

The Sri Lankan Supper Club – Chicago

Saturday, January 28^th 2012

Menu

Appetizer

Fish Cutlets – deep-fried croquettes of fish, potato, & spices

Main Courses

Saffron rice

Chicken Curry

Beef Curry

Fish Ambul Thiyal – chunks of fish cooked in a tangy sauce

Parippu – yellow lentils stewed in coconut milk

Ala Thel Dala – potatoes sautéed with onions, chili and Maldive fish

French bean curry

Beet Curry

Radish Salad

Mango Chutney

Papadum – thin, crispy lentil-flour wafers

Dessert

 Caramel Pudding (flan)

This slideshow requires JavaScript.

Skiz chefs it up in Chi-town

For me, this dinner was a first, feeding so many people. I wanted to make sure everything was on point, so I started cooking the day in advance. I can usually handle all the work by myself, but when I discovered how much food I would really have to make, my cousin enlisted the aid of some friends. Thanks to the help of Voula, Arianna, Jessica and Carol, I was able to get the last dish made just as guests were filtering in and enjoying cocktails.

Skiz with a couple of his helpers, Arianna and Voula

All in all a very successful event: I had just enough food and everyone went away happy and satisfied and with a new appreciation for a cuisine which has been below the radar for too long. I also sold a lot of books.

As I belong to a community of food bloggers know as Food Buzz, The Chicago Sri Lankan Supper club was also chosen to be a part of that organization’s monthly series called “24×24″ in which 24 different dinner parties are thrown across the country on the same night and then documented on blogs. As far as I know, this is the first time Sri Lankan food has played center stage.

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Sri Lankan Embassy Promotes “Rice & Curry”

Embassy of Sri Lanka 
Washington DC
Press Release 

SRI LANKAN EMBASSY PROMOTES COOKBOOK – ‘RICE AND CURRY’ –IN THE UNITED STATES
New volume is honored As “Notable” by  The New York Times

WASHINGTON – Ambassador Jaliya Wickramasuriya joined Washington-area guests last week to celebrate the release of Rice and Curry, a new cookbook by Sarath Fernando, a Sri Lankan-American author who has worked to popularize Sri Lankan cuisine in the United States.

The cookbook, which includes 208 pages of traditional Sri Lankan recipes, from patties and cutlets to shrimp and crab curries to fruit dishes and puddings, was recently honored in The New York Times 2011 List Of Notable Cookbooks as part of the Times’ Holiday Gift Guide (http://www.nytimes.com/gift-guide/holiday-2011/categories.html ).

Rice and Curry is not just a cookbook, but an abbreviated encyclopedia of Sri Lankan cuisine, with sections that explain the island nation’s abundant spices, a trip to a Sri Lankan market and even a short profile of Leela, an ever-present cook who made traditional dishes in Fernando’s household as a boy in Sri Lanka.

Fernando attended Harvard and Colombia Universities, and today lives in Baltimore, but travels frequently, including many trips back to Sri Lanka. His cookbook fuses both worlds, updating old-time recipes that call for exotic Sri Lankan ingredients with staples found in the United States. He spent part of the evening signing books and the rest describing Sri Lankan cuisine.

“As a young boy I would watch my mother cooking in the kitchen and wonder what she was doing and how she was making the meal,” Fernando told the crowd of over 100 guests. “And when she left the kitchen I would climb up into the cupboard and put my finger in all the spice jars to try them. I think that’s when I became interested in this food.”

Fernando’s talk was followed by a cooking demonstration by the ambassador’s chef, who made hoppers and egg hoppers for guests. Afterward, a spicy Sri Lankan buffet of rice, fish, chicken and eggplant curries and desserts was offered. The spicy aroma of the evening filled the ambassador’s residence, transporting some of the guests back to Sri Lanka and temping other to visit.

Fernando became a well-known expert on Sri Lankan cuisine when he accompanied Anthony Bourdain, host of the popular U.S. food and travel show, “No Reservations” to Sri Lanka in 2008. The pair visited several popular restaurants and also some out-of-the-way haunts in their quest for spices and traditional Sri Lankan cuisine.

Today, Fernando runs his Rice and Curry blog and markets spices (http://riceandcurry.wordpress.com/about/ )
Fernando’s book launch in one in a series of events that Ambassador Wickramasuriya has hosted to promote Sri Lankan culture, cuisine, trade and tourism. The Rice and Curry event included a number of American food writers, as well as diplomats and Washington professionals.

The ambassador has scheduled a second annual “Signature Tour” for 2012. During the first tour, he took 25 Washington-area professionals to Sri Lanka for a 10-day visit.

“Rice and Curry, Sri Lankan Home Cooking” is published by Hippocrene Books, Inc. (www.Hippocrenebooks.com).

Photo 1: Author Sarath Fernando, a Sri Lankan-American, signing books at the launch of his new cookbook: Rice and Curry, Sri Lankan Home Cooking.

Photo 2: A Sri Lankan chef demonstrates for preparation of hoppers at the Sri Lankan residence, Washington, D.C.

Photo 3: Jaliya Wickramasuriya, Sri Lanka’s ambassador to the United States, and his daughter Sarindee (background) chat with Sofia Blake, who is married to Robert Blake, Assistant Secretary of State for South and Central Asian Affairs, and daughter Zara Blake, foreground. The Blakes, who lived in Sri Lanka when Robert Blake served as U.S. ambassador there, were attending the party to celebrate the publication of Rice and Curry, Sri Lankan Home Cooking.

Photo 4: Ambassador Wickramsuriya (second from right), chats with David Toussaint, whose late father, Donald Toussaint, was U.S. Ambassador in Sri Lanka from 1979 to 1982. With them are Thanuja Usliyanage, (second from left), the Sri Lankan Embassy’s political officer, and Sarindee Wickramasuriya, the ambassador’s daughter, during the Rice and Curry book party.

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Rice & Curry In A Hurry: Gamay Kade (at Senkada/Salaka)

One of the new Sri Lankan food trucks selling lunch packets

Lunch being the main meal in Lanka, I noticed that there’s a ton of places to get a quick, midday rice and curry—from street side stands and trucks that sell 100 rupee rice packets to the informal, sit-down restaurants that cater to the office crowd.  While most rice packets are perfectly fine, they have usually been sitting around since morning and because they are already boxed, you really don’t know what you’re getting until you open it up. That’s why I prefer to go to a place like Gamay Kade. Though you pay a little more (240 for the basic rice and curry meal with 4 vegetables and a meat dish), you get a load of different dishes to choose from, all piping hot and fresh in the traditional clay chattys in which they were cooked. This is Sri Lanka’s version of fast food, served in a clean setting, under spinning ceiling fans, and on real plates.

My plate at Gamay Kade: fish, prawns, dahl, mallun, beets & mango curry

a side of fried fish

Arjuna's plate: fish, prawns, dahl, jackfruit, mango, mallun

I checked out the Gamay Kade (which roughly translates to ‘village diner’) on Union Street in Colombo with my friend Arjuna,  a  Sri Lankan filmmaker, and went away quite satisfied.  Not only were there about 15 different curries from which to choose, but they also served Chinese food, buriyani, and Malay specialties such as Nasi Goreng. After taking a peek at the sumptuous offerings before us, we told the cashier what we wanted, paid, and got a ticket, which we presented at the buffet line. Here, a lady served up a heaping mound of rice (red rice for me), as well as red fish curry, prawn curry, dahl with spinach, beetroot curry, mango curry, and mallun (sautéed greens). Arjuna got some jackfruit curry instead of the beets, and we also got a side order of fried fish. After washing up at the washing station, we dug in with our hands (the traditional way of eating rice and curry) thoroughly enjoying the feast before us.  The total food bill—a whopping 680 rupees (US $6.18 or $3.09 per person). It tasted as good as home made, and we did not go away hungry.

 

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BALTIMORE! Last Chance for Rice & Curry

 

 

 

 

 

 

http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bal-sri-lankan-supper-club-on-oct-13-20111003,0,7941165.story

 

There are still plenty of seats left for my Sri Lankan Supper Club dinner at the Creative Alliance in Baltimore, this Thursday, Oct. 13th!

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