Category: Food & Culture

Posted on

Side Dish Showdown: Pairing Perfection at Huntsville’s Best BBQ Restaurants

Side Dish Showdown: Pairing Perfection at Huntsville’s Best BBQ Restaurants

Side Dish Showdown: Pairing Perfection at Huntsville’s Best BBQ Restaurants

When it comes to enjoying the rich, smoky flavors of Huntsville barbecue, the main course is only half the story. The other, often unsung hero of the BBQ experience, is the range of side dishes that accompany your meat of choice. In this guide, we’ll embark on a flavorful journey through Huntsville, AL, exploring the perfect pairings that elevate a simple BBQ meal into a culinary adventure. Each BBQ restaurant in Huntsville, AL, brings its unique twist to the table, offering side dishes that range from traditional to innovative, ensuring there’s something for everyone.

The Classic Combo: Mac & Cheese and Pulled Pork

Nothing says comfort food quite like a hearty serving of mac & cheese. When paired with the tender, juicy pulled pork found at top BBQ restaurants in Huntsville, AL, it creates a match made in heaven. This classic combination balances the richness of the cheese with the smoky depth of the pork, making it a favorite among locals and visitors alike. The creamy texture of the mac & cheese complements the pulled pork’s savory flavors, offering a satisfying contrast that’s hard to beat.

Southern Charm: Collard Greens and Brisket

For those seeking a taste of Southern tradition, look no further than the collard greens and brisket pairing. The slow-cooked brisket, a staple at any BBQ restaurant in Huntsville, AL, offers a melt-in-your-mouth texture that’s rich in smoky flavors. When accompanied by a side of collard greens, cooked to perfection with a hint of spice, it encapsulates the essence of Southern cuisine. This duo not only pays homage to the region’s culinary roots but also provides a balanced meal that’s both nutritious and delicious.

A Lighter Touch: Coleslaw and Smoked Chicken

In the quest for something lighter yet equally delightful, the combination of coleslaw and smoked chicken emerges as a top contender. The tangy, crisp coleslaw cuts through the smokiness of the chicken, offering a refreshing palate cleanser between bites. This pairing is particularly popular among those looking for a BBQ meal that doesn’t weigh them down. It’s a testament to the versatility of Huntsville barbecue, showcasing how it can cater to a wide range of tastes and dietary preferences.

The Sweet Spot: Baked Beans and Ribs

For a sweet and savory experience, the baked beans and ribs combo is a must-try. The sweetness of the baked beans, with their hint of molasses and brown sugar, perfectly complements the savory, fall-off-the-bone ribs found at Huntsville’s BBQ joints. This pairing is a favorite for those who enjoy a touch of sweetness with their meat, proving that BBQ near me in Huntsville, AL, can satisfy even the most diverse of cravings.

A Decadent Duo: Loaded Potato Salad and Sausage Links

Elevating the BBQ experience to new heights, the loaded potato salad and sausage links pairing is for those who crave decadence in every bite. The rich, creamy potato salad, loaded with cheese, bacon, and sour cream, provides a luxurious base for the spicy, flavorful sausage links. This duo is a testament to the innovative spirit of BBQ restaurants in Huntsville, AL, demonstrating how classic dishes can be reimagined to create something truly extraordinary.

Refreshingly Crunchy: Cucumber Salad and Burnt Ends

For a burst of freshness, the cucumber salad paired with burnt ends offers a unique contrast that’s both surprising and satisfying. The cool, crisp cucumber salad provides a refreshing counterpoint to the rich, charred flavors of the burnt ends, a delicacy among BBQ aficionados. This pairing highlights the creativity of Huntsville’s BBQ scene, where chefs are not afraid to experiment with flavors and textures to delight their customers.

The Ultimate Indulgence: Cornbread and Beef Brisket

Rounding out our side dish showdown is the ultimate comfort food pairing: cornbread and beef brisket. The sweet, buttery cornbread serves as the perfect vessel for savoring the tender, juicy brisket, making every bite a harmonious blend of flavors and textures. This pairing epitomizes the soulful, hearty essence of BBQ restaurant fare in Huntsville, AL, leaving diners satisfied and eager to return for more.

In Huntsville, the art of BBQ extends far beyond the main course, with side dishes playing a pivotal role in the dining experience. From classic combinations to innovative pairings, the city’s BBQ restaurants offer a diverse array of options to complement their smoked meats. Whether you’re a traditionalist or an adventurer, Huntsville, AL, is the place to explore the boundless possibilities of BBQ pairings. So next time you’re searching for “BBQ near me in Huntsville AL,” remember that the perfect meal awaits, complete with side dishes that elevate it to new culinary heights.

Posted on

The Heart of Italian Cuisine: Classic Dishes Every Foodie Must Try in Miami

The Heart of Italian Cuisine: Classic Dishes Every Foodie Must Try in Miami

Italian cuisine has a rich and diverse history that spans over two thousand years. It has evolved through the influence of various cultures and regions, resulting in the delicious and diverse culinary traditions we know today. It has an Ancient Roman impact, where Romans mostly consumed bread, olive oil, wine, and cheese. Then comes the Middle Ages, when Arabs and Byzantines added rice, sugar, and various spices to the Italian Cuisine—finally, the Renaissance influence, when pasta gained popularity. After that, from the 18th century, each region developed its specialties based on local ingredients and traditions. The Regions standing out were Sicilian, Tuscan, Neapolitan, and Venetian.

After Italian immigration to the United States in the late 19th and early 20th centuries popularized Italian cuisine worldwide. Italian-American dishes like pizza and spaghetti with meatballs gained immense popularity. Italian cuisine is celebrated for using fresh, high-quality ingredients and simple preparation techniques. Popular dishes include pasta with various sauces, risotto, pizza, and regional specialties.

Such Italian delicacies can be today, savored everywhere in the United States. Here we will concentrate on the Miami Design District, located north of Wynwood. The Miami Design District is known for upscale shops, stylish galleries, art-filled showrooms, and fantastic gastronomy. Here, you can find many hedonic restaurants for real foodies, including the most incredible Italian restaurants in Miami, Michelin-starred restaurants, and a bustling food hall. One of the restaurants that really stands out in Miami is Sofia Design District, which provides the best quality Italian food with a chic Italian spirit and vibe.

The Principles, Philosophy and Essentials Behind Italian Cuisine

Using fresh, high-quality ingredients is fundamental to Italian cooking and central to differentiating Italian cuisine.

Fresh ingredients are bursting with flavor and aroma. Whether it’s ripe tomatoes, fragrant basil, or just-picked herbs, the intensity of natural flavors shines through when ingredients are at their peak. Italian cuisine is known for its simplicity and allowing the natural flavors of ingredients to shine. When you start with fresh, high-quality ingredients, you don’t need excessive seasonings or complicated techniques to create delicious dishes. Also, fresh ingredients are typically more nutritious and healthier than processed or preserved counterparts. Fresh vegetables, fruits, and lean proteins promote a healthy and balanced diet in Italian cooking. Another thing that makes Italian cuisine stand out is texture. The texture of fresh ingredients can make a significant difference in a dish. For instance, al dente pasta made from high-quality durum wheat has a superior texture to overcooked or lower-quality pasta. Seasonality is also an essential thing in Italian cuisine. Italian cuisine places a strong emphasis on using ingredients that are in season. That way, they get the highest quality meals and products. They avoid consuming stored or frozen foods, which have conservancies that make food last longer. Italian food is respected for tradition. Many Italian recipes have been passed down through generations. Keeping up with strict principles of Italian cuisine, such as using only local fresh ingredients in season, is a way of preserving and respecting these culinary traditions. And finally, there comes the authenticity. Italian dishes are internationally renowned for their authenticity. When dishes are prepared following the Italian cooking principles, Italy’s authentic taste and culinary heritage are preserved.

Such a culinary phenomenon lies in the Sofia Miami Design District. In a contemporary, glam setting, Sofia provides excellent food that is traditionally Italian. The specialties they offer are outstanding because they follow all the “rules” of Italian cuisine, one of which is collecting and using all local ingredients from which they prepare beautiful, authentic Italian dishes all within a hip and chic supper club style environment.

Must-Try Classic Italian Dishes at Sofia Miami Design District

Like every fine dining restaurant, Sofia Miami District, besides the fantastic menu items, offers unique Italian Dining experiences. Try the Miami Spice Dinner experience with a four-course menu like tonno, cacio e pepe, and cannoli. Another experience is the Miami Spice Brunch, a 3-course menu and dishes like the bruschetta al pomodoro, rigatoni, and tiramisu. Besides, many delicious items such as varieties of antipasti, pizzas, and all the Italian traditional dishes are on the menu. However, we will mention some of the most interesting ones we highly recommend:

Pasta Delights

  • Spaghetti al pomodoro: tomato, basil, 36 mth parmigiano reggiano
  • Cacio e pepe al tartufo: bucatini, tellicherry pepper, truffle pecorino, shaved black truffle
  • Mafaldine alla bolognese: wild boar bolognese, tomato, 36 mth parmigiano reggiano

Seafood Specialties

  • Gamberoni: shrimp, basil, lardo, calabrian chili butter, lemon
  • Pesce spada: florida swordfish, yellow san marzano, salmoriglio sauce

Meat and Poultry Favorites

  • Bistecca alla fiorentina: 32 oz prime porterhouse, cherry calabrian, veal jus
  • Pollo giovane: roasted organic chicken breast, fregola, peperonata, asparagus, chicken

Desserts

  • Tiramisu – Mascarpone, espresso semifreddo and seeded chocolate.
  • Cannoli – orange marmalade, lemon ricotta, pistachio
  • Formaggio e fichi selection of Italian cheeses with figs and honey
  • Sorbet and gelato – daily selection

A Unique Ambiance at Sofia Miami Design District

The atmosphere and ambiance at Sofia, as well as its interior and outside, adhere to its food. The entire place provides a feeling of luxury and privacy with a specific dose of romance. The arrangement of the tables allows all guests to enjoy privacy with their family and friends, and the light-pink ambiance gives calmness and a sense of comfort. The long bar in the restaurant offers cozy comfortable stools, which is an excellent place for cocktail and wine lovers. Also, you can enjoy some of their “drinking” experiences here, such as the Spritz Into Summer experience. The restaurant’s garden exudes a romantic atmosphere, with pink umbrellas that are reminiscent of Europe. They are situated between palm trees to provide a natural, cozy atmosphere.

An Unforgettable Dining Experience

The food is prepared with care, and only the highest-quality ingredients are used to create the dining experience. The seasonal menus at Sofia Design District provide an honest and elegant take on contemporary and classic Italian meals, presented in a way guaranteed to delight the tongue and the eye.

Italian Wines: A World to Explore

Regions that represent the essence of Italian winemaking, each with its unique terroir and wine, are Tuscany, Piedmont and Veneto. Tuscany is known for its picturesque landscapes and rolling vineyards. It’s home to iconic wines like Chianti, Brunello di Montalcino, and Super Tuscans.

Tuscany Emphasizes Sangiovese and other indigenous grape varieties. On the other hand, the Piedmont region is famous for its Nebbiolo grape, used to make Barolo and Barbaresco wines.

This region provides elegant and robust red wines.

The truffle-rich cuisine complements its wines. And finally, Veneto, which is famous for its sparkling Prosecco wine. It produces Amarone and Valpolicella wines from unique grape drying techniques.

These beautiful wines from all the regions mentioned above are on Sofia Design District’s extensive wine list, which counts over 500 wine options. They have wines from all over the world but with the highest focus on Italian wines, divided into different regions. So there is something for everyone’s palate.

So, following our wine region guide from above, you can find quite exciting and beautiful wines on Sofia’s wine list. The ones we recommend are Cartizze Valdobbiadene – a Sparkling Wine from Veneto. Bigarò, Elio Perrone – a Rose wine from Piemonte Region. Cantina, Terlano-Kellerei – a wine with a character, as every Gewurztraminer from Trentino. And finally, Dragomis, Gaja – A rich red wine from Barolo.

Join Us for a Taste of Italy in Miami

Whether you want to have lunch, dinner, or some of the fine dining experiences in Miami at Sofia Design District, you must make a reservation in advance. You can book your table via the official website, by phone at 786.220.0225, or by email at reservations@sofiamiamidd.com

Another way to book your table is by clicking on the following link: https://www.opentable.com/r/sofia-design-district-miami.

For bigger groups and events, you can fill out the form at the following link: https://inkentertainment.tripleseat.com/party_request/28079

Events and happenings at Sofia Miami Design District:

  • Miami Spice (Offering lunch, brunch, and dinner menus). Available during August and September.
  • Spritz Into Summer – Everyday
  • DJ Sounds at Sofia – Friday and Saturday nights by DJ Carmelinda (7 PM – 11 PM).
  • Sunday Rose Brunch – 11:30 AM – 4:30 PM

Bringing Italian Cuisine to the Heart of Miami

If you want to enjoy authentic Italian cuisine that follows all the principles of the Italian philosophy of cooking and enjoying food, and you want to avoid traveling far to Europe, Sofia Miami District is the ideal place. All dishes are prepared with care, passion, and, most importantly, love. Italian cuisine is simple, and with natural fresh ingredients, it is divine, and therein lies its success. In addition to a beautiful menu and extensive wine list, this restaurant also offers a phenomenal ambiance, where you will enjoy every bite full of flavors.

Going through the entire menu is like traveling throughout Italy and experiencing each region’s flavors, together with the wine from the particular area.

Conclusion:

There are many restaurants in Miami and worldwide, but just a few will offer you the vibe and the experience of the food you eat. Italians have a very unique flavor when it comes to cooking, and that is love. They cook with love for their family, friends, tradition, relatives, and heritage, and you can feel it through the food. It is the same experience you can have at Sofia Design District, as they care about each aspect of the restaurant, concentrating on the authenticity of the food. You can feel the love and passion they deliver to each plate individually, with an effort to bring Italy to the Heart of Miami.

Posted on

5 Reasons Why Pizza Restaurants Are the Best For Dining

5 Reasons Why Pizza Restaurants Are the Best For Dining

Certain foods aren’t sharable, but pizza is one of those meals that people enjoy sharing with friends and family. This makes it popular for people looking for a filling and delicious meal.

Pizza is famous worldwide, and there are many reasons why it’s so popular. Among the most common reasons are:

It’s Delicious

Pizza reigns supreme whether you’re enjoying a pie in an upscale restaurant or grabbing a slice at a hole-in-the-wall. It’s hard to imagine a life without this delicious food.

Pizza has a long history. It was first introduced to feed the working poor. The pizza was topped with tomato, cheese, and other easily digested-ingredients.

Over the years, pizza has become more popular in the United States because of several developments. For one, it was embraced by the media and culture. Also, as families became more domesticated, convenience foods like pizza were ideal for quick dinners.

It’s Filling

Pizza is a hearty meal that’s both filling and satisfying. It’s also versatile and can be used to make various dishes. For example, you can use pizza in grilled cheese sandwiches or to make pizza lasagna.

One of the most important things to consider when choosing a pizza restaurant in Buckeye Lake, OH, is how clean the establishment is. A good pizza place has clean floors, tables, and bathrooms. This is important because it can affect how fresh the food tastes.

Another thing to look for is whether the pizza restaurant uses high-quality ingredients. A good pizza restaurant will have a wide selection of toppings and will use ingredients that are in season. They may also use sauce ratios that are just right to give the pizza a great taste.

It’s Affordable

Many pizza restaurants offer delivery, a great convenience for busy people. However, the time and cost of gas make pizza delivery a problematic source of profit for pizza places.

In addition, the cost of ingredients is also a significant driver of pizza prices. Foods such as wheat, tomatoes, and mozzarella are often at or near historically high prices. This is due to inflation caused by world governments printing money to stimulate their economies.

Finally, the labor costs of making pizza are a significant factor in its price. This is especially true for brick-oven pizza restaurants, which can require much preparation time. Fries are a cheap side dish that can be served at almost any fast food restaurant.

It’s Shareable

While pizza is a delicious dish, it can be even better when shared with friends. It’s easy to bring everyone together for fun and good food. Plus, finding pizza near me in Bremen, OH, offers various toppings to accommodate any palate.

Gourmet pizza is becoming increasingly popular in the United States. While it is more expensive than regular pizza, the ingredients are higher quality and provide a unique taste. Gourmet pizza restaurants often work with local grocers to ensure they have the best flour, olive oil, tomato sauce, and cheeses.

Pizzas made by a professional chef always taste better than those prepared at home. Professional pizza ovens heat the dough more evenly than standard home ovens.

It’s Convenient

Some foods can’t be shared, but pizza is a shareable food. This makes it the best option when people are gathering together. Pizza also contains a variety of different ingredients that are necessary for a balanced diet. This has contributed to its popularity among medical professionals.

A good pizza restaurant has a well-planned menu that can cater to all types of customers. For example, the menu should include dine-in, delivery, and takeaway options. This will help increase the customer base and improve the profit margin.

It is also essential to have an online presence. You can create an email list and send offers to customers based on their preferred order type. You can also promote your business on social media platforms to increase brand awareness.

Posted on

Marcus Samuelsson bridges the gap between food and culture

Marcus Samuelsson bridges the gap between food and culture

“I might be the only Swede-iopian that you’ve met.”

This opening sentence of chef, author and Food Network personality Marcus Samuelsson’s keynote speech “A Night with Marcus Samuelsson: A Career of Chasing Flavors” succinctly summed up the following hour. Samuelsson took the stage at Miami University’s Harry T. Wilks Theater in Armstrong Student Center on Wednesday, March 29.

Samuelsson, who has been a mainstay on Food Network shows like “Chopped” and “Iron Chef,” framed his talk around the intersection between food and culture. He went through his own life and career, highlighting the challenges he overcame to reach his current successes.

Born in Ethiopia, Samuelsson lost his mother to illness when he was around 2 years old. He and his sister, age 5 at the time, were almost orphaned, but the two were rescued by a nurse at the hospital.

“The nurse that took care of us, she broke the law in order to save us,” Samuelsson said. “She took us in. I’m not suggesting they should break the law, but there’s actually two times in my journey where someone broke the law for the better.”

The two were adopted three months later and moved to Sweden, where they  joined a culturally diverse family that included people from all walks of life. There, Samuelsson was exposed to different foods and styles of cooking.

Samuelsson used the example of Swedish meatballs to illustrate this point.

“I know Swedish meatballs from three different places,” Samuelsson said. “School lunches — tastes like a furniture store. My mom, who did the fast Swedish meatballs … or my grandmother’s, that were actually rolled, they were in different shapes, but they were delicious.”

For the remainder of his speech, Samuelsson described his journey as a chef across several different countries, from Japan to Switzerland to France and eventually to New York City, where he currently resides. Throughout, he peppered in pieces of advice and wisdom he picked up on his travels.

One such observation came when he was discussing collaboration.

“I always get confused when people say, ‘I’m self taught, I did this on my own,’” Samuelsson said. “What? Who did anything on their own? Very few people. And also, that doesn’t sound like fun.”

Samuelsson also highlighted how his time in New York, specifically Harlem, has impacted the way he perceives and enjoys food. 

Enjoy what you’re reading?
Signup for our newsletter

“If I wanted the best cornbread, it was at an after-church program and had nothing to do with a restaurant,” Samuelsson said. “If I wanted to find the best jerk chicken, I’d go to certain parks post-basketball game, and that’s where they were blasting Jamaican music … and that’s where they serve the best jerk chicken.”

Samuelsson ended his prepared remarks with a story about his experience of simultaneously competing on the competition show “Top Chef” while also creating the menu for former President Barack Obama’s first White House State Dinner.

He left the audience with an encouraging sentiment.

“I think all of you guys will have your own moments,” Samuelsson said. “It might not involve a president, or it might. But it’s gonna be your moment.”

The lecture portion of the evening closed with an audience Q&A. Samuelsson answered questions about the late Anthony Bourdain, advice for living in New York and what sets him apart from other chefs.

Following the talk, a reception was held in the Armstrong atrium where Samuelsson signed copies of and took pictures with his newest book “The Rise: Black Cooks and the Soul of American Food.”

Samuelsson’s was the final lecture of the academic year for Miami University’s Presidential and Career Leadership Series. Sponsored by the Center for Career Exploration and Success, the guest lectures are intended to offer students exposure to a variety of different careers and experiences.

Posted on

At the intersection of food and culture

At the intersection of food and culture

No matter how different we are as individuals, we can all bond over a good meal. 

Coordinator of the Brahma Bodega Geremy Mason helps students assemble guacamole bowls in the Multicultural Center at Pierce College in Woodland Hills, Calif., on April 17, 2023. Photo by Rachael Rosenberg

“Food and Culture: Exploring the Intersection” was the first event of its kind at Pierce College. Held at the Multicultural Center on Monday, the event was a collaboration between the Brahma Bodega and the Multicultural Center that brought students and faculty together. 

The event provided an opportunity for people to learn about food and culture while making a dish.

Multicultural Center Coordinator Tatevik Melkumyan came up with the idea of the event while sharing food with her colleagues. Different dishes reminded them of foods from their own culture. 

“We think we’re very different, but really, we’re the same and we’re connected in a lot more ways than we actually know of,” Melkumyan said. “Being able to learn about food from different cultures and learning through food that we’re actually very much connected and very similar. So that’s what sparked the idea for the event.” 

A lot of people can relate to the feeling of having their own comfort foods, so this gives students the opportunity to experience comfort foods associated with various cultures. 

Brahma Bodega Coordinator Geremy Mason spoke about the significance of students exploring different aspects of themselves through traditions and food. 

Geremy Mason gets ready to assemble a guacamole bowl in the Multicultural Center at Pierce College in Woodland Hills, Calif., on April 17, 2023. Photo by Rachael Rosenberg
A student assembles a guacamole bowl in the Multicultural Center at Pierce College in Woodland Hills, Calif., on April 17, 2023. Photo by Rachael Rosenberg
A student’s assembled guacamole bowl in the Multicultural Center at Pierce College in Woodland Hills, Calif., on April 17, 2023. Photo by Rachael Rosenberg

“I think it’s really important that students can explore all aspects of multiculturalism,” Mason said. “Food preparation, as we were talking about in the presentation, is a big part of cultural identity and tradition. We wanted to have some kind of collaboration where we got to discuss that and have an engaging activity.” 

After discussing the importance of food and culture, and the way they are interwoven, the main dish for the event was based on traditional Mexican cuisine. With the use of avocados in many different forms and cultures, students and faculty were able to create their own guacamole. 

Ingredients and materials were prepared at the food station for people to assemble their plates. From tomatoes, avocados, and red onions, to cilantro, salsa, and quesadillas. There was a wide variety of choices, as well as chips and refreshments. 

(Left-right) Pierce Students Isabella Vieyra, Nailah Babatunde-Bey, and Lliana Pride hold their guacamole bowls in the Multicultural Center at Pierce College in Woodland Hills, Calif., on April 17, 2023. Photo by Rachael Rosenberg

Pierce student Isabella Vieyra enjoyed the presentation and the making of guacamole. 

“I am Mexican, so it does feel like it hits a little close to home,” Vieyra said. “I think it’s fun and interactive and the presentation was a good explanation of its significance in Mexican culture.”

Dean of Student Engagement Juan Carlos Astorga expressed his connection to family traditions, and why it’s important for students to engage in the food of their culture. 

“It’s an amazing opportunity because as we talk about food and culture and the connection to that, it’s also about a connection to our elders and how we pass on traditions,” Astorga said. “It’s engaging our connection to culture, but also introducing how food does those intersectional connections to each other.” 

Posted on

New Restaurant Will Link Himalayan Food, Culture, Art, Religion

New Restaurant Will Link Himalayan Food, Culture, Art, Religion

New Restaurant Will Link Himalayan Food, Culture, Art, Religion

By ELIZABETH COOPER
COOPERSTOWN

It has been more than a year since Alex’s World Bistro on Main Street closed its doors, but the spring sunshine has awoken more than the flowers this year.

The long empty storefront is suddenly a hive of activity. Contractors, an attorney and even a small child could be seen there on a recent Wednesday.

It’s all part of the next segment in the life journey of a Nepalese man who started out as a shepherd boy in a remote village without electricity or cars.

Nawang Gurung will be opening his restaurant, Norbu, in May. It will feature Nepalese and Indian food and he hopes it will also be a place where people can learn about Himalayan culture, art and religion.

He and his partner, Diki Bista, have two young daughters and they want them to grow up in a beautiful, natural surrounding like this one.

“I feel like it’s a home away from home,” he said of Cooperstown and his Himalayan homeland. “It’s like moving back to the mountains, compared to New York City.”

Norbu means jewel in Tibetan.

“For us, Cooperstown is a jewel and precious,” he said.

To Gurung, food, culture and art are linked and he wants to share it all. Norbu will be decorated with photographs of his homeland, and he is particularly excited to serve momo, a form of Nepalese dumpling.

“It is kind of like a Japanese gyoza,” he said. “In Tibet it has become a very popular food in the mountain areas.”

Cooperstown Chamber of Commerce Executive Director Tara Burke said residents and business owners were eagerly awaiting the restaurant’s opening.

“Alex’s was a beloved spot for locals,” she said. “I think there is a lot of excitement and questions about who is going into that space and what they will offer. It’s going to be a great, diverse option.”

As for Alex Webster, former owner of Alex’s, he said he “could not be happier” to see Gurung taking over the space.

“They seem like wonderful people and I am thrilled with the plans for the restaurant,” he said. “I am excited that in many ways they will continue in my effort to bring exciting, fun, quality food to the area.”

Alex’s old bar, made from sections of a bowling alley, remains in place and Gurung is in the process of getting a liquor license.

Here Because of Chocolate

Gurung’s unlikely trajectory from the mountains of Nepal has taken him through Dallas, Boston, New Haven, and New York, with time logged in some of America’s greatest universities, and the dining rooms of a number of Indian restaurants. He has worked for scholars and non-profits, but also waited tables to support himself and his family members back home.

It all began with the hope for a piece of chocolate.

“Chocolate was the only English word I knew,” said Gurung, now 37. “I am here because of that chocolate today.”

His village in the Mustang region of Nepal had been closed to tourists because of its holy connection to Buddhism, but that changed in the early 1990s when he was still quite young. Gurung and the other local children loved the chocolate that some of the outside visitors gave them and would ask for it whenever they could.

One day when 8-year-old Gurung was tending his flock of about 200 goats and sheep, he spotted a European man who seemed a likely prospect. The man didn’t have any chocolate, but he offered something that turned out to be far better. Charles Ramble was a professor of Tibetan culture at Oxford University. He spoke Nepalese and took a shine to little Gurung. He soon met Gurung’s parents and offered to take the boy to Kathmandu to get an education. They declined, but when Ramble returned a year later they accepted.

Gurung did well at the school and became interested in the study of culture and religion. After graduating he worked as an assistant for an American Fulbright scholar in Kathmandu. He then worked for an organization helping people with tuberculosis while searching for the next opportunity.

Because of his interest in religion, Gurung applied to a Baptist university in Dallas, Texas, but when they required him to be baptized in order to continue his scholarship he declined and had to leave.

Next, he went to Boston, because he had heard of Harvard University there. He couldn’t afford it and instead went to a community college nearby while working at an Indian restaurant frequented by Harvard students. They liked him and soon they were helping him sneak into classes so he could learn there.

Later he did the same in New Haven at Yale. Along the way, Ramble introduced Gurung to a Dartmouth professor, whom he briefly worked for doing research. He finally applied and was admitted to Columbia University, where he planned to major in cultural anthropology, but soon realized his small scholarship would not be enough to live on if he was to continue sending money home.

Instead of attending, he started his own project, Voices of the Himalayas, which seeks to document cultural change in Nepal, Tibet and other parts of the region. That work was funded by Dartmouth and other foundations. Later, he started working with young people from the Himalayas who live in New York, teaching them about their heritage. He is also working to document the experience of Himalayan people during the pandemic.

To Cooperstown

Gurung learned of Cooperstown from Daniel Kaufman, a linguist at Queens College whose family owns property near Fly Creek.

The two were good friends and Kaufman had mentioned Cooperstown to Gurung several times.

Gurung said it wasn’t until fall of 2022 that he considered coming up to see the place for himself after a dinner with Kaufman in Brooklyn. Starting fresh seemed more appealing to Gurung, because he had invested much of his savings in a childcare center Bista was hoping to operate, but COVID-19 had struck and the business was having difficulties.

So he and Bista hired an Uber and came up to have a look. He then spotted the empty Alex’s space and in short order put in a bid.

“It was one of the most impulsive acts I have ever seen in my life,” Kaufman said. “He wasn’t looking to move here, but he visited Alex’s and he bid on it. It was extremely spontaneous.”

Gurung, however, says there were many hints that Fate was at work.

“Always things [about Cooperstown] kept coming up,” Gurung said of the time after the Brooklyn dinner. “It was a karmic connection.”

It didn’t hurt that baseball is full of numbers that have significance in Buddhism. Nine innings, three strikes, four balls, 108 stitches on the ball.

“One hundred and eight is a very precious, holy number,” he said.

Kaufman said he had even suggested Gurung make a momo in the form of a baseball.

“I regularly come up with absurd ideas like that and usually people brush them off,” Kaufman said. “He decided he would give it a try!”

Gurung said it might be harder than he thought.

“It might be challenging,” he said. “I tried to do research on that.”

Whatever their form, Gurung will make sure they are delicious, he said.