EATS: Highlights of 2021

This past year was memorable for many. Top of the list was of course C-19 and related travel headaches. Getting vaccinated was a top priority as the virus continued to spread while I waited for my shot. With no hope for the jab by June I took the a flight back to NYC to get my vaccination. 

The culinary journey of course didn’t just begin in June. Having enjoyed a number of local Thai dishes it was now time to add to my food diary some of the yummy eats that I’d not had for a few years. 

The beginning of 2021 year started off with some spicy Thai salads such as laabmoo, somtum, wingbeans, and some yumtalay. Moving on to other favs like Hat Yai chicken, sun dried pork, garlic with chili peppers, stir fried bitter melon, and more.

By the third quarter of the year it was pure Americana. July and August are when NY’s farm produce becomes available. Local butter/sugar corn, snap beans, cukes, lettuce, melons, peaches all become available at local farm stands. This is also the best time to start enjoying all the wonderful sweet tomatoes and berries.

As we headed into the fourth quarter the meals turned to middle eastern and Turkish dishes with meats, grains, and breads. Fruits also featured prominently as sweet melons, peaches, and grapes were plentiful in the markets. Grilled lamb and beef was enjoyed reqularly along with delicious fresh baked Syrian breads.

A new discovery at year-end capped my culinary journey. During a one week quarantine in Bangkok I found a tasty Burmese vegan caterer. The young woman who has a great taste for traditional Burmese food makes a nice menu with a strictly vegan twist. Savvy marketing plus a fresh spin on oily Burmese curries, this chef is delivering loads of flavor. And healthy too. Check her Instagram to see what’s cooking.

Bon appetit!