CHILDREN’S ORCHESTRA SOCIETY GIVES AN “ADULT” PERFORMANCE

"Czardas" is a composition by Italian composer Vittorio Monti. This rhapsodical concert piece, written in 1904 is a well-known folkloric piece is based on a Hungarian cszardas (tavern).  It was originally composed for violin, mandolin, or piano. Take it up a number on the marimba as COS Young Symphonic Ensemble stepped aside to hear it done via a duet of marimba and bandurla. 

It was an unexpected treat for the audience attending the Children’s Orchestra Society’s 24th Annual Discovery Gala at the Kaye Playhouse at Hunter College on May 24 featuring Discovery Artist Alumni.   Tomoya Aomori tapped the keys of this xylophone-like percussion instrument with lightning speed as it called for portions of the piece to his sometimes using three mallets, two in one hand and one in another. 

COS’s Music Director and Conductor Michael Dadap, accompanied Aomori, a COS alumni, with the bandurla, a 14-string guitar originally from the Philippines that resonates more like a mandolin. 

 

The sell-out crowd heard composers such as Leonard Bernstein, and George Gershwin as well as perhaps lesser known symphonists. Bernstein’s “Overture to Candide,” a lively opening, filled the great acoustics of the concert hall.

Special guest artist Pei-Wen Liao, was then featured on the violin with a piece called “Sunshine Over Tashkurgan,” composed by Gang Chen.

The four movement Concerto for Marimba and String Orchestra by Ney Rosauro brought Aomori back to the stage prior to intermission.  

Dadap treated the audience to a piece that he composed, Habanera from Handurawan Dance Suite.  In the program notes, “Handurawan”, is a Viayan word meaning to reminisce or recollect early childhood memories.  

This time it was a Gershwin score that featured Liao back to the stage as the orchestra performed selections from Broadway’s Porgy & Bess.  “My Mans Gone Now,” “Oh, I Got Plenty O’ Nuttin,””Bess, You is My Woman,” “It Ain’t Necessarily So,” “I Ain’t Got No Shame,” and the most well-heard “Summertime” were chosen. 

If that wasn’t enough music to our ears, Liao went for an encore that was planned ahead of time but not soon enough to list in the program.  She and Dadap discussed it on the stage for Liao to perform  “Por una Cabeza," the tango theme song from the movie Scent of a Woman.  It was clear that the audience did not mind that extra piece. 

Ottorinci Respighi’s Rosinlana Suite, performed in four movements, was the finale.  A very “colorful” suite, the piece is quite appropriate for a ballet. 

Yeou-Cheng Ma, the founder of the COS, came up to the stage to take a bow with Dadap.  For those not familiar with Dr. Ma’s career, please note that she can perform on the violin as good as her brother, Yo-Yo on the cello.  She is referred to as “Dr. Ma” for those that know her in a second career as a Pediatrician. 

  

If one would not rely on spotting the ages of the artists, the ears of ones appreciation of music would put this orchestra in the same class as any “adult” ensemble…and in many cases may surpass it.  The talent is spot on.  Personally I would love to see the CSO perform at a venue in Queens. 

KOREAN FARE THAT SAVOR YOUR TASTE BUDS

Korean restaurants are well known for an array of complimentary small dishes called “banchan,” laid out with your entrée.  They are said to be impressive showcasing a quality of care, service and economic stability.   According to a bit of research, it is served in odd numbers as even numbers are considered to be “bad luck.” 

The best way to understand banchan is by general categories of ingredients and preparation. An infinite variety of banchan can be grouped into the following culinary techniques: namul muchim (lightly seasoned ingredients, in particular, vegetables, roots, sprouts); jjim (steamed); jorim (braised in seasoned broth or sauce), bokkeum (lightly sautéed or stir fried); kimchi and jangajji (fermentation and pickling).

There is also a variety of jun (thinly pan-fried savory pancakes and small meat patties) that are associated with larger feasts rather than an everyday casual meal. Three in particular will always appear, no matter how great or humble the table setting: kimchi, namul muchim and jorim.

What better way to sample these dishes and the menu than dining at KumGangSan BBQ located at 138-28 Northern Blvd, in Flushing.  Assist Manager Greg Kang provided some information for me saying that one set of side dishes would be something like 6-7small dishes of different foods plus a plate of kimchi. “So, typically one set of that will be served to minimum of 1 to 4 persons.For a group of 12 you will see 3 sets of those.”

 “There is basically a large spoonful on a small dish and we serve different kinds everyday with the exception kimchi, which is like a staple of the Korean food,” said Kang. The preparation of the side dishes are a big operation of which they have a separate department specializing in just the creation of these delights.

KumGanSan is open 24 hours, which is also part of the reason why they do so and having a crew of 10 that are working around the clock. “The side dishes we create not only get served at the restaurant but there is also a big demand for catering for large parties.”

Wanting to sample a good amount of the bill of fare, I dined with Yeou-Cheng Ma and her husband Michael Dadap, who are the owners of the Children’s Orchestra Society. Yeou-Cheng’s parents were born in China and then moved to France prior to her birth.  She is also an accomplished violinist, a pediatrician and the sister of Yo-Yo. Michael, originally from the Philippines, is the Musical Director and Conductor of the COS.  He has a great collection of stringed instruments.  Okay, they also have a daughter, Laura, who is both a cellist and actor. Loved her performance in The Voca People. They had eaten here prior and recommended it to me.  

I first must admit that I have not sampled Korean food for at least 30 years due to the thought of it being too spicy for me. Kimchi is the kicker made from fermented cabbage and usually with ginger, garlic and/or chili paste and hot pepper flakes. The chef here actually prepares a second kimchi that has much less of the red stuff, but still maintains a bit of a kick. Perfect for me.

Small dishes came out: Kkadugi (cubed radish kimchi) using radish instead of cabbage; pickled cucumbers; bean sprouts with scallions (that seemed to have marinated with garlic); julienned radish; water cress; fish cake and more. I will have to find out if one can do a “to go” of small dishes. 

Appetizers began to make its way to the table.  Sushi and Sashimi combination. 3 pieces of sushi, 9 pieces of sashimi.  Korean Steamed Eggs whisked in salted water and steamed in a pot with scallions.  There was no lack of flavor.  Seafood Pajun. Crispy rice flour pancake with shrimp (not the tiny ilk) and scallions.  I enjoyed these pancakes more than the Chinese version made with wheat flour.

  

Duk Guk - traditional Korean soup with oval shaped rice cakes.  The white oval shape symbolizes a bright and prosperous new year. The Korean holiday coincides with the Chinese New Year. 

Most popular entrée is the barbecue cooked at your table.  We ordered Kal Bi, thinly cross cut beef short ribs with bone marinated in a special sauce.  It comes with onions, garlic cloves, mushrooms, and peppers of which you can either eat raw or add to the cooking.  A second sauce is provided along with lettuce for you to wrap and enjoy.   Yeou-Cheng informed me that the BBQ would not begin until the sushi was completed.  Not a problem. 

As if it wasn’t enough food (That’s why they invent “doggy bags”) we sampled a second entrée called Bibimbap, a large bowl of rice topped with a variety of individually prepared vegetables and beef and then topped with an over easy fried egg. Although it is served with a seasoned red chili pepper paste, here again there was no need to add it unless you wanted to partake it in a spicier manner. 

Bibim means mixing, and bap means rice. This dish, served in a sizzling hot stone bowl, is mixed at the table right before eating. The hot stone bowl gives the bottom layer of rice a nice golden crust, and the rest of the food sizzles while being mixed.  Yeou-Cheng said that she loves to scrape out the crust and later use to mix with their meal.  I don’t believe she’s the only one that does this. 

Tea, made of barley and corn is automatically served in a glass.  Dessert is a soy based vanilla flavored yogurt. 

The décor of KumGangSan is spacious, decorative and calming.  Lots of wood.  There is an outdoor area in the back complete with a water falls.  I will wait for the “thaw.” 

www.kumgangsan.net/flushing.php

PRE-CHANUKAH AT BEN’S KOSHER DELI WITH A TWIST

Eight affordable gifts are just around the corner for each day of Hanukkah or Chanukah (we have been wandering for many years in search of the answer) with the Jewish holiday beginning on Tuesday, December 12 and ending Wednesday, December 20.   Known as the Festival of Lights, and commemorating the defeat of Greek emperor Antiochus by the Maccabees, the celebration is about lighting candles, playing with a dreidel and eating as if you are transferring the oil directly into your body.   The best thing to remember about Jewish holidays is...”we fought, we won, we pray, we eat.”

There is a long standing tale regarding Jewish people’s craving for Chinese food with several purported reasons, one being that Chinese restaurants were the only ones opened on Christmas day.  Another is that Chinese cuisine and eating at a kosher deli have one thing in common: no dairy.   

What better way to turn the tables than invite Yeou-Cheng Ma and her husband Michael Dadap to join me in sampling the food at Ben’s Kosher Deli at the Bay Terrace Shopping Center.  Yeou-Cheng was born in France where she and her brother Yo Yo first learned to play their instruments. While YoY o took up the cello, Yeou-Cheng was given a violin. It was in their early years that the family came to the US.  Michael is from the Philippines learning music and playing various stringed folk instruments.  Taking it more toward the present, Michael and Yeou-Cheng own and run the Children’s Orchestra Society.  Yeou-Cheng, now an accomplished violinist teaches while Michael is responsible for being the Artistic Director and Conductor.  Oh yeah…Yeou-Cheng is also a pediatrician.

David Czegledi is the General Manager at this franchise.  I met him at the recent annual Chicken Soup Cook-off where the deli took second place.  He became the GM at this location this past September.  “I started in 1989 as the manager in the Ben’s Deli Express located at the Broadway Mall in Hicksville. Over the years I have worked in Greenvale, Carle Place and helped with the locations in Kings Plaza, Freeport and Roosevelt Field.” Alex is the chef at this Bayside location. Can David prepare any of the foods?  He can but “since I don’t work in the kitchen every day it would take me a lot longer.”

Back to the tables where my friends bring in their own ceramic soup spoon and chopsticks. Say “what?”  Due to Dr. Ma working at the Albert Einstein School of Medicine since 1980 and it being a part a Yeshiva, she had become the keeper of the Jewish Holidays since she had to work those days.  Yeou-Cheng gained a knowledgeable background of kosher laws.  She told me that she first boiled and buried the utensils.  Come on…let’s have fun with this.  Yes, she even brought utensils for me and that is how we dined. 

David was now all on board with what we were doing.  Table first gets set up with dishes of half sour and sour pickles and another of Ben’s made-on- the-premises cole slaw.  A take on having wonton soup is the chicken soup with kreplachs.  

As we await a plate, Yeou-Cheng hands me a Hanukkah gift saying that this is the first of eight.  It is a can of olive oil not necessarily for cooking but for the burning. Having conquered, Judah Maccabee obtained a menorah to serve as a memorial. A small amount of olive oil was used, and expected to burn for one day. Instead, the menorah burned for eight days and declared a Miracle.  Although most menorahs are made to burn waxed candles, there are many that use oil. 

A platter arrives with three signature dishes.  Stuffed cabbage Hongroise: “a generous cabbage roll filled with lean ground beef, a little rice and our special seasonings, in a sauce that cries out for rye.”  We were already given breads to accompany the food.  Hey, but why dip in bread when you have a spoon? 

Chicken Fricassee: “succulent chicken pieces and meatballs in a flavorful grown gravy.”  When I was growing up my mother made this but using only the wings of the chicken.  It wasn’t an expense in those days.  Delish!

Hungarian Goulash: “cubes of lean beef, gently spiced and simmered with peas and fresh garden carrots. Served on a bed of egg noodles.”  David had told me that he is of Hungarian background and therefore a maven on this savory item. 

Chanukah’s most significant fried food is latkes noted for using potatoes with a consistency similar to hash browns.  Potatoes are usually grated adding onions, eggs and matzo meal.  We each had a bountiful sized served with apple sauce.   I have personally never figured out why it is served this way since we don’t top any other potato dish with this nor dip French fries in it.  It works, and is a “tradition.” 

Latkes can be prepared with other added vegetables such as zucchini, spinach or sweet potato and will be available only for the eight days.  

Being at a deli, we have to sample the deli meats all prepared on the premises.  Ben’s Kosher Deli is known for their pastrami and having their sandwiches “stuffed.”  We sampled: brisket, corned beef, pastrami and tongue which has become a “delicacy” the way chicken wings have emerged.  Years ago cows still had only one tongue and chicken two wings.  Nu?

Just like derma we were stuffed.  For me, a meal is not a full meal until I have dessert.  Mini-rugulachs of raspberry and chocolate. 

What I enjoyed about these was the soft texture.  I noticed some bars of chocolate covered halvah in the dessert display.  Another item that has become a “delicacy.”  

Incidentally, Ben’s Kosher Deli has a bright new party room as well as a special Chanukah family dinner for 6.  Call: 718-229-2367 or check out the menu on their website www.bensdeli.net.   They are located at 211-37 26^th Avenue. 

Note: I later found out that Esther and Eunice came by for food to go. 

Party room