|
| 19 June 2011 |
|
Komen Denver Race for the Cure, to be held Sunday, October 2, 2011. The 19th annual 5K run/walk starts and finishes at the Pepsi Center, kicking off at 7 a.m. and finishing with survivors’ celebration ceremony and corporate sponsor expo. This year, participants can save money and save lives! For those over the age of 11 and who register before June 30 will receive a $5 discount: With nearly 51,000 participants, the 2010 Komen Denver Race for the Cure was one of the largest Race for the Cure events in the United States, raising one million dollars. In April, the Denver Metropolitan Affiliate of Susan G. Komen for the Cure distributed $2.98 million dollars to nonprofits across 19 Colorado counties. “The funds that we distribute throughout the 19 counties are raised primarily through signature events and benefits we host throughout the year, including Komen Denver Race for the Cure,” says Michele Ostrander, Komen Denver Metropolitan Affiliate’s Executive Director. |
|
|
| 10 May 2011 |
Spotlight: Gil Asakawa
Manager of Student Media, University of Colorado School of Journalism and Mass Communication
President, Asian American Journalists Association DenverFounder, visualizAsian.com Blogger, nikkeiview.com Microblogs: gilasakawa.posterous.com, gilasakawa.tumblr.com What motivates you to serve the AAPI community? I became active in the Japanese American community through a weekly column I used to write for, the Rocky Mountain Jiho, a Japanese community paper that’s no longer published. I used it to explore my identity, and over the years the writing expanded—especially once I got involved in the pan-Asian Colorado Dragon Boat Festival—to cover wider Asian American topics and issues of race and identity. It’s important for Asian Americans and Pacific Islanders to establish our own strong self-image and develop our voices. Nikkeiview.com is my online pan-Asian blog that started as a weekly column in the “Jiho” newspaper. I try to think about stuff and comment on it, not just pass along information. How did you create visualizAsian.com? visualizAsian.com is a project that was launched two years ago by my partner Erin Yoshimura and me, in which we interview notable Asian American leaders and newsmakers via a telephone conference line and webcast, and allow listeners to submit questions. It’s like a modern radio talk show, except once the show is over, you can register and download the archived MP3 of the conversation. So far we’ve interviewed a range of people from our first, former Secretary of Transportation Norm Mineta, to our latest, actress and food blogger Lynn Chen. We’ve also spoken to slam poet Beau Sia, journalist Roxana Saberi (who’s half-Iranian, half-Japanese and was imprisoned in Iran for five months), “Survivor” winner Yul Kwon, actress Tamlyn Tomita, blogger Phil Yu of Angry Asian Man and more.
|
|
|
| 10 May 2011 |
|
Chinese Idioms: Adding Eyes to a Painted Dragon, Adding the Finishing Touches
He told them that if he had painted the eyes, the dragons would fly into the skies. People did not believe him and urged him to add the eyes. He then painted the eyes of two of the dragons. Sure enough, the sky suddenly was blackened by dark clouds and filled with thunder and lightning. The two dragons freed themselves from the wall and flew to the sky. The two without eyes still remained on the wall. - Zhang Yanyuan of the Tang Dynasty (618-907) |
|
|
| 10 May 2011 |
Legend has it that one day when Zhang Sengyou, a great painter of the Southern and Northern Dynasties, was spending his leisure in a temple, a joyful moment prompted him to paint four dragons on a wall. People were puzzled when they saw that he had not painted the eyes, and asked him why.|
Restaurant Peek: Golden Shanghai HOURS If the experience at Golden Shanghai was to be summed up in one word, it would have to be “refined.” With 15 years of history, which includes an ownership change, Golden Shanghai had plenty of time to refine its menu, décor, flair and service. The restaurant has a massive selection with its menu, covering authentic as well as fusion dishes, not to mention the recent addition of a sushi bar. The first dish was a medley of shrimp, scallops, bell peppers and other veggies simmering in a cream sauce, served with rice. Each ingredient maintained its texture and specific flavor even when combined together with one sauce. The second dish was a Mongolian beef, simply prepared with onions and green pepper. The simplicity was the strength of the dish because the beef alone provides the oomph, complemented with the sweetness of the onions and the crispiness of the peppers. The third dish was a playful Chinese interpretation of the hamburger, using a crispy croissant as the bun and braised pork in the middle. As for the sushi, Golden Shanghai combined authenticity with a little bit of Chinese flair. The California rolls was prepared with a variety of fish eggs on top, and a complex dressing on the bottom made with a variety of condiments including mayo and sriracha. The result is a twist on the classic California roll, with the familiar richness of the crab and avocado, the sharpness and saltiness of the fish eggs, and a slight spicy kick from the sriracha dressing – delicious. The final dish that we had the pleasure of tasting was another sushi dish: the Florida rolls. Avocado and thin baked salmon slices on top with tempura shrimp in the middle, the Florida rolls tied together three different textures to create a unique and well-rounded sushi roll. More than just the succulent menu, Golden Shanghai’s decoration is traditional, with patterned, carved chairs and classical artwork on the walls, to the soft traditional music floating in the background. If you are looking for authentic atmosphere and food, Golden Shanghai is sure not to disappoint. Owners Dana and Tony Pam are dedicated restaurateurs, and with Tony leading the kitchen, they strive to continue to provide a service worthwhile of Golden Shanghai’s name. MENU Sushi Rolls Shanghai Roll $12 Snow Mountain Roll $10 Southeast Asia Chef’s Special |
|
|
| 10 May 2011 |
|
Restaurant Peek: Indochine Cuisine HOURS Several years ago, Yume Tran did not cook. She did not own a restaurant and she certainly did not manage her own direct-sales business. But as she tells her two daughters, “Stick to your passion and it will all work out.” After working more than a decade in corporate America, she and her husband opened Indochine Cuisine in 2003, specializing in authentic Vietnamese and Thai dishes, in Parker. The restaurant name derived from researching flower names, incorporating the Indochina reference, and ultimately, adoring the Vietnamese-French romantic film “Indochine.” Tran came to the U.S. at the age of 14 as a refugee from Vietnam. In college, she loved Thai food and thus, originated the unique combination. She once taught cooking classes, but as of recent, focuses the majority of her time on Meals in a Minute (MiM), her direct sales company, scheduled to launch this September. MiM features the special sauces Tran created for her Indochine dishes bottled into purchasable, take-home jars. As Indochine’s executive chef, Tran said her main job is to craft new items for the menu, which is constantly changing. The latest dishes are written on the special menu – a dry-erase board at the restaurant’s entrance. The restaurant emphasizes gluten-free options, as Tran says that Parker is one of the healthiest cities in Colorado. The firecracker shrimp appetizer includes four pieces of shrimp wrapped in a pastry sheet and deep-fried for a crispy exterior. Each can be hand-eaten and dipped into a Thai sweet chili sauce. The latest novel salad is the salmon blueberry-yaki, which includes a mixture of greens, topped in blueberries and sauce with a strip of savory salmon. Tran aims to introduce new trends that she calls “super foods” to her customers, this one which fuses a teriyaki flavor with blueberry pulp. The rice-crusted sea bass is a Chilean sea bass covered with rice flour, lightly fried and served with grilled zucchini and a basil curry puree. And last, Indochine’s famous flamed beef cubes – in Vietnamese, “Bo Luc Lac” – are squares of tender steak wok-tossed with butter, garlic, black pepper and a special blend of soy sauce. This dish is the most popular item Tran shares in her cooking classes and demonstrations. Due to popularity and growth, the restaurant moved from its original location on Parker Road into the Parker Station building in 2008. This month, the restaurant will celebrate its third year in the new space. Ultimately, Tran’s vision is for her customers, which include Vietnam veterans and even her own parents, to be reminiscent of Vietnam at Indochine by providing a warm and romantic ambiance. MENU Starters Entrees Pad Prio Wan Shrimp $11 Clay Pot Catfish $12
Specialties Garlic Scallops $20
Pan Seared Scallops $20 |
|
|
| 05 April 2011 |
|
But with their children growing up in this new country and adopting its lifestyle and culture, it is a struggle for parents to meld their traditional teachings with this new way of life. Likewise, their children bounce between the lessons of their ancestral culture and the societal norms of their home. For six local Asian Americans of various generations, their stories tell of how their upbringings have shaped them, what they see of their peers and what their perspective are of the other generations, and the commonalities that transcend the barriers between them. Identifying the Differences “The priority was taking care of the kids,” she said through an interpreter. “ ... Family needs to be together.” Bui said she emphasized keeping traditions from the old country alive in her children. They were going to remember where they came from. “When my children didn’t speak Vietnamese in the house, they were reprimanded,” she said. Her youngest daughter, Vie Nguyen, said she grew up with a blend of Vietnamese and American cultures. Having come over when she was 7, Nguyen is a 1.5-generation Vietnamese American. |
|
|
| 05 April 2011 |
When immigrants and refugees make a home in a new country, the teachings they learned growing up play a substantial role in the way they live their lives, interact with others and, of course, raise their children.
David Choi: Korean American Singer/Songwriter based in Los Angeles, CA When you posted “YouTube A Love Song” online, did you expect to get the response you did? |
|
|
| 04 April 2011 |
|
After the magnitude-9 earthquake slammed Japan’s northeast coast March 11, Colorado residents could only watch as a violent tsunami swept cars, boats, buildings and debris inland. Video footage of entire towns destroyed, alarming updates about possible deadly radiation leaks at a damaged seaside nuclear power plant and news of a rising death toll was more than enough to bring the tragedy millions of miles home to Colorado.
Nich Bailey panicked when his family could not get a hold of his great-grandfather, Tutomu Mameshiro, who lives in a senior citizens’ home in Tokyo. “We couldn’t get of hold of him for three days,” Bailey said. “Even though my family lives in Tokyo, miles away from where the tsunami hit, landline phones were still down. “ When Bailey’s family was finally about to connect with the 88-year-old, Mameshiro said he was watching breaking coverage of the earthquake with other residents on TV when the ground began shaking. “He said he was scared and sad for everyone,” Bailey said. “Luckily, he found out that everyone that he knows living on the coast where the tsunami hit was OK, but he is still worried.” Bailey is a graduate of the University of Colorado at Boulder with a degree in accounting and planned a trip for May 2012 to visit his uncle, cousins and great-grandfather in Tokyo for the first time. Now he wants to add volunteering to this trip to do whatever he can to help. Bailey’s desire to reach out to victims of the disaster is shared by many in the Colorado community, even if they have not been directly affected. According to Japan’s Police Agency in Tokyo, half a million people have been displaced in the possible nuclear and humanitarian crisis. Tokyo-born Gil Asakawa, manager of student media at the University of Colorado at Boulder, said that most of the early Japanese immigrants came to America from western Japan. Therefore, a lot of Japanese-Americans have roots far from the disaster area. |
|
|
| 04 April 2011 |
|
HOURS When Michelle and Victor Chan opened Saigon Landing in November 2009, they took traditional Vietnamese recipes and gave it a modern twist in the heart of Greenwood Village. However, this past August, lightning struck their restaurant and damaged much of the interior. But Mother Nature’s wrath couldn’t keep them down for long. Saigon Landing reopened March 21 with some slight tweaks in their interior design. But the food remained. The pho – which comes with a choice of beef, chicken, tofu, shrimp or meatballs – is a staple of Vietnamese cuisine and one of the popular items off the menu. Taking a page out of the family’s personal cookbook, the chefs add dried onions to the soup. This adds to the the pho’s already sweet aroma and creates a unique addition to the soup’s flavor. The Saigon Landing Noodle Bowl is a favorite among customers, according to the owners. It is a rice noodle bowl that sits atop a bed of lettuce and garnished with peanuts. Patrons can choose from two grilled items, including shrimp, chicken, lamb, beef and pork. Both the chicken and shrimp are grilled to perfection, leaving in tact its natural flavors. The fish sauce served with the bowl is slightly different from other Vietnamese restaurants, having a slighter sweeter flavor. Cucumbers, pickled carrots and radishes complete the dish. |
|
|
| 04 April 2011 |
6585 Greenwood Plaza Blvd.More Articles...
|
HOURS Nestled in the Sheridan Crossing Shopping Center on the southeast corner of 120th Avenue and Sheridan Boulevard sits Taru Sushi and Grill. Opened last September by Kenny and Elaine Hong, the restaurant boosts some of the best and most innovative sushi rolls in the Denver metro area. Inside, Taru Sushi carries a modern, yet intimate decor. Warm colors adorn the restaurant and delicate lighting add to the ambiance of the interior. The fire mountain roll features a medley of diced scallions, spicy tuna and yellowtail, as well as a variation of the California roll. But instead of dipping it into just soy sauce and wasabi, the plate has six distinct sauces form wasabi cream to spicy mayo to mango. A personal favorite is the seafood sauce. The Kobe roll – named after Los Angeles Lakers star Kobe Bryant because of one of the worker’s dislike of the basketball player – is a combination of salmon, tuna and yellowtail with avocado in the interior. The roll is then lightly fried on the outside. It is a common cliché to say something melts in your mouth, but this is possibly as close sushi can melt in one’s mouth. |
4880 W. 120th Ave #200