Yoshiki Stars In ‘Attack On Titan’ Anime-Themed Commercial for Asahi’s Wonda Coffee

Japanese rock star YOSHIKI transforms into a super-powered titan in the new “ATTACK ON YOSHIKI” commercial campaign for Asahi’s Wonda Coffee. Based on the worldwide, hit anime series Attack on Titan (Shingeki no Kyojin), the 3D CG animated character was modeled after YOSHIKI, and the thundering drum sounds were recorded live by the X JAPAN drummer himself.

YOSHIKI is a composer, classically-trained pianist, rock drummer, and the leader of the rock group X JAPAN, who has sold over 50 million records. He is also the composer of the Attack on Titan theme song “Red Swan” which debuted at #1 on iTunes Rock Charts in 14 countries.

YOSHIKI has also created themes for high-profile anime projects such as X, X2 Double X, Buddha: The Great Departure, and Saint Seiya: Legend of Sanctuary. He served as the inspiration for the Blood Red Dragon comic series by the legendary Marvel Comics creator Stan Lee.

“Red Swan” (Attack on Titan anime theme) – Official Lyric Video

YOSHIKI’s musical versatility has led to collaborations with Beatles producer George Martin, Roger Taylor of Queen, St. Vincent, and Sarah Brightman, as well as his recent work with Bono, will.i.am, and Jennifer Hudson on the song “#SING4LIFE”. YOSHIKI is currently composing music for xXx 4, the next film in the Hollywood blockbuster franchise starring Vin Diesel, and other soon-to-be-announced TV and film projects.

YOSHIKI Website: https://www.yoshiki.net
Instagram: https://www.instagram.com/yoshikiofficial

RECIPE: Farro with White Beans & Kale, from author Courtney Wade

The Catskills is in the process of becoming one of New York State’s premier destinations for local food enthusiasts. From specialty farms to farmers markets and top restaurants, this unique foodshed is featured in an exciting new book from author Courtney Wade, The Catskills Farm to Table Cookbook.

The Catskills Farm to Table Cookbook highlights the region, offering glimpses of delicious recipes and breathtaking photography which will take you on a journey of upstate New York and bring these flavors to your very own kitchen.

Courtney shares with us her Catskills-influenced recipe for Farro with White Beans & Kale, from The Catskills Farm to Table Cookbook.

Farro with White Beans & Kale

Serves 4

Ingredients

1 cup dry farro
3 cups chicken or vegetable stock (store-bought or see note below*)
1 (15-ounce) can white beans, rinsed
1 bay leaf
½ cup Gruyere cheese, shredded
3 tablespoons grated Parmesan cheese
4 teaspoons olive oil
8 ounces baby Bella mushrooms, sliced
¼ cup shallots, thinly sliced
3 cloves garlic, minced
4 cups chopped kale
½ teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh parsley

Directions

In a medium saucepan, bring farro, stock*, and bay leaf to a boil over medium-high heat. Reduce heat to medium-low and let simmer until grains are tender but still chewy, about 30 minutes.

Stir beans into hot grains. Add cheeses and stir until melted. Cover and keep warm. Meanwhile, in a medium skillet, heat 2 teaspoons olive oil over medium-high heat. Add mushrooms and cook until browned on both sides, about 6 to 8 minutes. Transfer to a bowl.

Add the remaining olive oil to skillet and cook shallots and garlic, stirring, about 30 seconds. Add the kale and cook, stirring frequently, until wilted, about 3 minutes. Season with salt and pepper. Stir the kale, mushrooms, and parsley into the farro and serve.

*Note: Store-bought chicken or vegetable stock will work just fine, but definitely taste as you use for saltiness. If you would like to create your own stock, check out my recipe below (which will create more than you need for the recipe above).

 

Chicken Stock

Makes 4 quarts

Ingredients

Carcass of 1 roasted chicken
1 onion, chopped
4 celery stalks, chopped
3 carrots, chopped
1 cup asparagus ends
1 tablespoon peppercorns
3 sprigs thyme
8 sprigs parsley
3 sage leaves
2 bay leaves
6 quarts cold water

Directions

Combine the carcass with all the ingredients in a large stockpot. Cover the chicken with water; note that more may be needed to fully cover it. Bring to a boil, cover, then reduce heat and allow to simmer. Cook stock for 12 to 14 hours, adding more water if needed, to keep chicken submerged. Remove the foam that forms at the top of the stock. Strain the stock, discarding the solids, then pour into jars that can be stored, refrigerated, or kept in the freezer for up to 6 months.

About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

RECIPE: Pumpkin Spice Cookies with a Creamy Brown Butter Icing

Everyone has proclaimed their love for pumpkin spice, so much so that some companies have extended Pumpkin Spice season from “just the Holiday Season” all the way into “also part of the summer. We’re assuming they’re already planning for year-round pumpkin spice, but you won’t find us complaining. It is a unique combination of tasty ingredients that you have to work hard to mess up.

Fortunately we have a great American recipe for pumpkin spick cookies from food blogger Laurel Evans, as featured by Fine Dining Lovers.

Pumpkin Spice Cookies with a Creamy Brown Butter Icing

Dietary: Vegetarian
Serves: 4
Time Taken: 1 hour

Ingredients

For the Pumpkin Spice Cookies
320 g all-purpose flour
4g baking powder
4.5g baking soda
5g cinnamon
1g ground nutmeg
1g ground cloves
2.5g ground salt
110g softened butter
300 g sugar
350g pumpkin puree
1 egg

For the Brown Butter icing
115g unsalted butter
240g sifted icing sugar
Vanilla extract
10ml pure vanilla extract
30 to 60 ml of milk

Instructions

1. Preheat oven to 175°C.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
3. In a medium bowl, cream together the butter and sugar.
4. Add pumpkin, egg, and vanilla, and beat until creamy.
5. Mix in dry ingredients.
6. Drop on cookie sheet and flatten slightly.
7. Bake for 15 to 20 minutes in the preheated oven.
8. Cool cookies, then frost.
9. Melt butter in a saucepan over medium-high heat until golden brown in color, about 10 minutes.
10. Pour butter into a bowl, and add sugar, vanilla, and 15 ml milk; stir until smooth.
Tip: If the icing is too thick, add another tablespoon milk, a little at a time, until consistency is spreadable.

Let cool for 5 minutes and use immediately.

New Fashion Collections from Caroline Castigliano, L. Wells Bridal and KYNAH

Despite the many challenges of these times, weddings are still happening. Fortunately, brides have several new fashion choices from the recent collection launches from bridal designers, Caroline Castigliano, L. Wells, and KYNAH.

CAROLINE CASTIGLIANO

Romantic and sensual, the Love Story collection is designed for the modern bride who enjoys the qualities of classic couture fused with modern style.

Stunning laces and tailored silhouettes create show-stopping pieces, with designs perfect for a religious ceremony along with understated gowns ideal for a beach or vineyard wedding.

World-renowned for corsetry and the beautiful architecture of her gowns, Love Story sees the continuation of classic Caroline Castigliano understated style with innovative new styles that offer day-to-night chic combinations. For more information, visit www.carolinecastigliano.com.

 

KYNAH

The first-ever KYNAH Bridal Collection. A step in a new direction for the online boutique KYNAH, each glamorous piece in the collection was dreamed up and is handmade to order to represent this magical moment in time in the bride’s life. Offering stunning pieces for brides including gowns, lehengas and saris, all pieces are made custom to order by talented artisans in New Dehli, making them one-of-a-kind and sustainably conscious. Founder Aisha Rawji is committed to weaving together a personal story with each pieceand bringing together the past and the present, traditions and modernity, culture and heritage. Filled with bright colors and bright whites, traditional zari work, and modern mermaid cuts, the debut KYNAH Bridal Collection is atthe forefront of the South Asian Bridal revolution. Available for order now on shopkynah.com.

 

L.WELLS BRIDAL

The In a Dream Collection was inspired by the American ‘70s film, “3 Women,” starring Shelley Duvall and Sissy Spacek and each look is named after a character in the movie. While the collection includes just-right-for the-aisle styles, the more versatile options are perfect for the micro-bride and all the events surrounding her wedding. Because everything is made in the Garment District in New York, dresses like the Juliana (the dress that actress Jennifer Lawrence wore to her engagement party last spring) are available in a variety of colors. Looks are made to order and some can be ready to ship in about three weeks. Available for order now on www.lwellsbridal.com.

Favorite Holiday Food & Fashion Video: Burberry with Kristin Scott Thomas, Matt Smith, M.I.A and Naomi Campbell

In this time when it’s not clear what Holiday food and fashion events are going to be like, especially family gatherings and dinners, it’s nice to look back on a era (2018/2019) when Burberry was able to do an incredible Holiday photo-shoot and 90-second film featuring Kristin Scott Thomas, Matt Smith, M.I.A and Naomi Campbell (and her mother).

The video was directed by British artist Juno Calypso.

WINE PICK: Anaba Wines 2017 Sonoma Pinot Noir & Chardonnay

Today’s pick is Anaba Wines. Although initially unfamiliar with them, the TasteTV wine reviewers recommend each one that we have tasted, and believe you will want to have them around for yourself, your friends, and for special occasions.

In addition to the new wine vintages, Anaba recently opened their new Anaba Vintners House in October, 2019. It is a reflection of the Sweazey family’s belief in gracious and uncomplicated hospitality. Broad windows look out over the estate vineyards, drawing the eye to the distant hills, while private seating areas allow for leisurely personalized wine exploration. The color palette takes inspiration from nature – evoking fog, water, earth and even the Anabatic winds that give the winery its name. Beyond the landscaped courtyard, paddle tennis and bocce ball offer an unexpected chance to engage in a bit of competition.

We talk with General Manager John Michael Sweazey to find out a bit more about this winery, and why they admire their 2017 Chardonnays and Pinot Noirs.

Winery Name: Anaba Wines

Owner: John T. Sweazey and John Michael Sweazey

Winemaker(s): Katy Wilson

Established: 2009

Interview with John Michael Sweazey

Anaba Wines

 

Why did you decide to make your Pinots in this style?

It’s hard to describe our wine as any one particular style. Originally, we were inspired by the red wines of Burgundy in the early 70s. But, we are not in Burgundy, and we can’t make Burgundian Pinot. Instead, we make a number of different Sonoma Pinots, and the aim is always to let the fruit speak for itself. For the Sonoma Coast Pinot in particular, the goal was universal appeal. From first-time wine tasters to certified sommeliers, we wanted to make a well-integrated wine that was indicative of what the Sonoma Coast should be.

Are there any elements of terroir that the drinker of your Pinot Noir should notice?

Yes, showcasing the terroir is a priority, and so there are many different elements. For the Sonoma Coast Pinot, you will notice a lot of red, bright fruit notes that are common to the AVA. The wine has the energy and vibrancy one would expect from a classic Pinot made in Sonoma.

What are the most noticeable elements in your Chardonnay?

For our Sonoma Coast Chardonnay, the wet stone/flint and minerality, accompanied by citrus and stone fruit notes show through and are an expression of the land from which the fruit is sourced.

What is the inspiration for your newest wine releases?

Our WestLands Chardonnay comes mostly from a higher elevation vineyard, located in northwest Sonoma and very close to the coast. The cooler climate shares some commonalities with northern Burgundy, and if we had to choose one place as the inspiration, it would be Chablis. The wine is nuanced, with depth from a touch new oak and the grape itself, but the high acid levels keep it crisp. Also, it is distinct from the wines of Chablis, but it is our representation of the possibilities of the fruit grown in the western-most parts of Sonoma Coast.

What are the most exciting attributes about these wines?

In short, you might notice the subtle oak expression. Or that one can enjoy upon release, but can also let the wines age for several years. This is a hard balance to obtain. They can also pair with many foods, or can be enjoyed alone.

With which foods do you recommend this pairs?

Pork or duck with the Pinot. Halibut, oysters, chicken with the Chardonnay.

Is this wine better outdoors on a picnic or indoors for a dinner?

Anytime is a good time for Anaba (as long as the wine stays below 65 degrees). It really depends on your situation, but we know the wines are dynamic and can meet criteria for any number of occasions.

What’s next for Anaba Wines?

We are planning to plant Picpoul Blanc at our property, and we are working with three new vineyards throughout Sonoma to produce a number of Rhone varieties.

 

 

TasteTV WINE RATINGS

  • 4.00 out of 5 Stars: 2017 Sonoma Coast Chardonnay
  • 4.25 out of 5 Stars: 2017 Sonoma Coast Pinot Noir

Find them at www.anabawines.com

 

Photos courtesy of TasteTV, Rocco Ceselin, and Los Heffernans Photography