Cocktail Recipes, Spirits, and Local Bars

Dish with Diane: Chef Franklin Becker’s Market Salad

Dish with Diane: Chef Franklin Becker’s Market Salad


  • 1 small onion
  • 1 Teaspoon honey
  • 1 Ounce white balsamic vinegar
  • 1 Ounce lemon juice
  • 2 Ounces extra virgin olive oil, plus more for grilling the onions
  • Sea salt, to taste
  • Fresh black pepper, to taste
  • 6 Ounces heirloom tomatoes, different varieties, quartered
  • 3 Ounces cantaloupe, ½-inch dice
  • 8 Ounces baby arugula
  • 2 Ounces piquillo peppers, seeded, julliened
  • 1 Ounce Kalamata olives, pitted
  • ¼ Ounce mint leaves, picked
  • ¼ Ounce parsley leaves, picked


Peel the onion and slice it into four equal pieces width-wise. Toss the onion with some salt and a little olive oil. On a preheated grill, place the onion slices on aluminum foil and grill both sides until fully cooked but still together. Remove the onions from the grill and set them aside to cool.

Make the dressing by mixing the honey, white balsamic vinegar, and lemon juice together. Add the olive oil, salt, and pepper. Set the dressing aside.

To plate, toss the onions with all of the remaining ingredients together in a bowl and season with salt and pepper. Dress the salad (you might not need all the dressing) and serve.

Nutritional Facts


Calories Per Serving188

Folate equivalent (total)77µg19%

Chatting with The Little Beet’s Franklin Becker, Author of Good Fat Cooking

"The question isn’t whether or not you need to eat fat it’s ‘What kind of fat are you eating?’" says chef Franklin Becker, owner of The Little Beet and The Little Beet Table in New York City. Becker got a wake-up call in 1993 when, at age 27, he was diagnosed with Type 2 diabetes. It forced him to change both how he ate and how he cooked. Now, he’s set out to change everyone else's habits too. He started by revolutionizing the way New Yorkers eat on the run. His quick-service spot, The Little Beet, opened in midtown Manhattan in January 2014. With lines out the door at lunchtime, it's not surprising that another New York location is set to open soon and more units are being planned. He also just opened a full-service fine dining version, called The Little Beet Table. And now he's out with a new cookbook that captures his eating philosophy. Good Fat Cooking (Rodale, 2014) is filled with recipes that utilize healthy unsaturated fats to produce incredibly flavorful dishes.

I honestly felt it was long overdue. I was diagnosed with diabetes 20 years ago, and since then the rates of the disease have become epidemic in our society. As a nation, we’re unhealthy and too many people are obese. But I also feel like more and more people are interested in eating well — they just need to be given the knowledge and the opportunity to do it.

First, I had to change the way I ate. I cut down on full-fat dairy, meat, pizza and pasta, decreased my portion sizes and increased my intake of fresh vegetables. Within two months I’d lost almost 30 pounds. But what really changed my cooking was traveling, eating and cooking in the Mediterranean. They simply eat better than we do — more balanced and healthier. Especially in southern Italy, Spain, Greece and Portugal. The meals focus on lots of vegetables and healthy fats.

People think they need to eliminate fat in order to lose weight and be healthy. But the body needs fat. You just need to eat the right kind. Good fats act like a thoroughfare — they take all the nutrients from your food and help them get where they need to go in your body to nourish all of your organs. And fats serve as a vehicle for flavor. They enhance flavor and create textural contrasts that make dishes more interesting.

When you talk about cooking with healthy fats, butter probably isn’t on that list.

Butter is a saturated fat. And saturated fats can affect cholesterol levels and increase your HDL. That said, I do use butter in moderation. A little of it here and there isn’t going to kill you. But I do try to use smaller amounts of butter when I cook, and substitute olive oil or another healthy fat for some of it. And cooking with clarified butter lets you get more flavor while using less. For spreading on bread, I’ll make a puree of cashews with a little garlic added to it, or puree avocado with olive oil, lemon and sea salt. Both are rich and creamy, and do everything butter is supposed to do.

Avocados, olives, nuts, fish (like salmon, mackerel or tuna) and olive oil. You’ll find these used over and over again in my recipes. They all provide healthy mono- and polyunsaturated fats, and in the case of the fish, omega-3s. I use olive oil more than any other fat, because it’s so versatile and flavorful. And avocados are the star ingredient in many of my recipes, often as a substitute for unhealthy fats like butter or mayonnaise, because of their rich, creamy texture.

Again, I think that in moderation, almost everything can fit into a healthy diet. No one needs to eat a 16-ounce steak with fried potatoes and a bowl of creamed spinach. But a responsible portion of red meat is OK once in a while. I even have a lamb dish (recipe below) in the cookbook — yes, lamb has saturated fat, but the recipe makes just a 4-ounce serving per person. I do always try to eat meat from free-ranging, grass-fed animals, because their diet and lifestyle makes the meat richer in nutrients.

Chef Franklin Becker Opens La Central in Chelsea

Opening in New York’s vibrant Chelsea neighborhood, La Central is the new Latin American restaurant from Chef/Partner Franklin Becker located at the neighborhood’s modern Hotel Americano.

Inspired by the rich cuisine of Central and South America, with a special focus on bountiful dishes from Mexico City, the concept behind La Central is a collaborative project between Chef Becker, Executive Chef Joseph Abbruzzese (Fusco, Marea), Chef de Cuisine Carlos Cartagena, Pastry Chef Cesar Moreno and the restaurant’s kitchen staff, some of whom have contributed recipes from their native countries. The menu intertwines bold flavors and cooking techniques from the different cultures of Mexico, Peru and El Salvador, among others, and incorporates some Spanish, Portuguese, Chinese and Japanese influences from these countries’ early settlers.

“There is something really special about celebrating all the different food from Latin America,” says Chef Becker. “When I was thinking about the concept for La Central, I kept coming back to that culture of community and deep-rooted family tradition that is so strong within Latin America. This inspired the idea of building a collaborative menu where anyone who works at the restaurant (at any level) can contribute a dish, working together to perfect it for our guests.”

La Central’s dishes include small plates, vegetable-forward appetizers and sides, a section of different taco variations, and mains and beautifully presented large-format entrees. Some highlights include Savory Churros (garlic-jalapeno butter, queso) Octopus Carnitas (avocado, sesame-peanut pipian, chicharron) Empanadas Colombianas (potato, aji, lime) Crunchy Cod Tacos (red cabbage, chipotle aioli) Arbol Spiced Chicken and Mariscos en Caldo de Camarones (shellfish in spicy shrimp broth) made for two. Contributions from the kitchen team include Chef de Cuisine Carlos Cartagena’s Mushroom & Winter Squash Papusas, a dish he grew up cooking in El Salvador, while Peruvian native Junior Sous Chef Marco Castro is making a Peruvian Arroz Chaufa with duck confit, scallions and egg. Named after Line Cook Roberto Martinez, Roberto’s Enchiladas are served with chicken, salsa verde, crema and queso fresco.

Finally, every table in the dining room receives an array of Homemade Mexican Salsas contributed by Line Cook Lucero Gutierrez, recipes that have been handed down to her by her great grandmother. La Central’s beverage program is overseen by Michael Parish (Broken Shaker, Prime Italian), and focuses heavily on South and Latin American spirits, namely tequila, mezcal, cachaça and pisco, combined with fresh fruits and vegetables. Highlights from the cocktail menu include Smoke & Fire (cachaça, charred pineapple, taijin “cured” lime, cane sugar) Abuela’s Secret (pisco, aperol, grapefruit, honey, lemon, egg white) and Doctor’s Orders (mezcal, blanco tequila, carrots, lime, chili salt). The 50-seat restaurant will occupy a modern yet inviting space accented by clean lines, sleek marble dining tables, and a neutral color palette that allows the bold and pronounced flavors to take center stage.

The venue also boasts a year-round heated outdoor patio that seats 35 guests.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

9 Healthy Fast-Casual Spots to Hit in 2016

2015 saw a boom in the fast-casual restaurant market, with new concepts following the “build-your-own” Chipotle model opening up left and right, and more established healthy chains spreading rapidly across the country. When custom-building a salad, wrap or bowl is in your hands, it’s certainly possible to create a calorie bomb of a meal, but these chains offer nutritious, thoughtfully sourced ingredients so it’s never difficult to eat healthfully. Here are nine spots to seek out in 2016.

When you’re pressed to eat well — and quickly — salad always comes to the rescue. But, oh, how mounds of iceberg bore. Luckily, three Georgetown pals started working with local farmers and turned a trite formula on its head with Sweetgreen back in 2006. Here, ordering the Spicy Sazbi leads to a nutritious melange of organic baby spinach and shredded kale with quinoa, broccoli, carrots, raw beets, basil, sprouts and roasted tofu, capped off with a carrot-chile vinaigrette and burst of Sriracha. The Chic P, a deconstructed, lemon-tahini-laced baked falafel sandwich of sorts, with chickpeas, cucumbers, green and red peppers, and pita chips over a bed of organic mesclun and baby spinach, is another favorite. The bulk of reclaimed wood-adorned Sweetgreen outposts are in Washington, D.C., but they are fast making an imprint in Massachusetts, Maryland, New York, Pennsylvania and Virginia, and recently expanded to the West Coast.

Three childhood chums from Montgomery County, Maryland, all sons of Greek immigrants, decided to open a restaurant. Ike Grigoropoulos, Ted Xenohristos and Dimitri Moshovitis brought to life their version of the convivial, contemporary taverna with the debut of Cava Mezze (there are locations in Washington, D.C., Maryland and Virginia). Then, they turned their attention to the fast-casual realm and introduced the fast-growing Cava Grill, where lunchtime crowds spill onto the sidewalk. Once inside, patrons pick a pita, rice or salad base, top it with dips (from a jalapeno-infused feta mousse to roasted red pepper hummus), and plump it up with proteins (such as grilled meatballs and braised lamb), before studding it with the likes of pickled banana peppers and olives. Then, they wash it all down with from-scratch sodas that unite ingredients like pineapple and coriander. 2015 saw expansion to Los Angeles, and more Whole Foods stores being stocked with Cava Mezze Grill-made dips and spreads.

Photo by: Rachel Owen ©Rachel Owen ImageIcon Photography

Rachel Owen, Rachel Owen ImageIcon Photography

Every dish whipped up at LYFE Kitchen — created by Oprah's beloved Art Smith and her vegan consulting chef, Tal Ronnen — is 600 calories or less. At LYFE Kitchen restaurants in California, Colorado, Illinois, Nevada and Texas, patrons savor spinach and avocado frittatas accompanied by chipotle-potato hash, herb-flecked roasted mushroom and goat cheese flatbreads drizzled with pomegranate-balsamic, and grass-fed steak with roasted Yukon gold potatoes and caramelized onions. At just 240 calories, the banana budino made with coconut milk and chia seeds is also safely decadent territory.

Dish with Diane: Chef Franklin Becker’s Market Salad - Recipes

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Complete Mise en Place and Create a Dish Using the Ingredients

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Challenge: Choose a Classic American Dish and Prepare it with an Asian Twist

Celebrated Chef Franklin Becker Opens a New Lineup of Ghost Kitchen Concepts in SoHo NYC

Chef Franklin Becker

“As a result of the pandemic, I think everyone has to figure out how to make money outside of the four walls of a restaurant,” Becker explained. “ Our hands are being forced into another revenue stream.”

After Franklin Becker’s new brick-and-mortar projects got delayed, he decided to pivot towards a ghost kitchen to keep his assembled culinary team from leaving and to have the opportunity to test market concepts for future brick-and-mortar locations in a cost-efficient way.

“It’s a lot cheaper to test brands virtually then it is to test them in a brick-and-mortar store,” Becker offered. “I get to open four restaurants for a quarter of a million dollars. I wouldn’t even be able to get my kitchen done for that price.”

The Zuul kitchen includes state of the industry equipment highlighted by a battery of Jade Ranges.

Becker is no stranger to business innovations. Cooking since the age of 14 years old in local Brooklyn restaurants of his childhood, he went on to study at the Culinary Institute of America, then it was on to executive chef positions at acclaimed kitchens like Capitale, CATCH restaurants, cooking competitions on Bravo’s Top Chef Masters, penning cookbooks, developing food apps and creating the fast-casual, vegetable-centric restaurant chain Little Beet.

Now he is rolling out four virtual concepts “influenced by my travels and by the fact that we haven’t been able to travel in over a year,” says Becker. Like Universal Taco, branded as a “passport to flavor” offering eight different tacos peppered with global influences inspired by places like Mexico City, Beijing street markets, the Baja beaches and the like.

Skirt Steak taco from Universal Taco

There’s also Galinha, created to celebrate Portuguese BBQ, and Becker’s love of the country’s rustic way of cooking. Then Shai, an Israelis inspired hummusiya, is primarily a vegetarian and vegan menu focused on chickpea dishes.

(L-R) Chris Scott and Franklin Becker

The fourth concept Butterfunk Biscuit is the brainchild of Bravo’s Top Chef finalist, Chef Chris Scott, who is partnering with Becker to bring four generations of his family’s biscuit recipes into the homes of Southern food fans.

When it comes to succeeding at the ghost kitchen game, Becker thinks “what’s going to separate the adults from the children, is going to be how well you do takeout and if you are able to provide guests the same level of experience dining at home as they would get at your restaurant. What does the food look like? Did it arrive hot or cold? How does it taste? I think the better chefs are striving to eliminate the stigma of takeout.”

That makes packaging important. Becker says they are testing their packaging to make sure it stands up to time and temperature and the food arrives as it should. They are also sourcing responsibly and making sure the materials used are good for the environment. Two packaging vendors that passed the test are Sabert and Eco Craft. He acknowledges along with the right packaging is trying to ensure the third-party delivery partners will deliver orders in a timely fashion.

Fried Chicken Biscuit from Buttermilk Biscuit

Without the exposure a brick-and-mortar dining establishment offers just by mere street traffic alone, the challenge for a virtual brand becomes name recognition, how do you garner the attention of your guests. For Becker that’s been a combination of social media and good old-fashion guerilla marketing — distributing flyers directly to commercial and residential buildings.

“We also have been reaching out to our guests through promotions the delivery services run, Becker concluded. Working with them is a necessary evil at this point. The pros are we get to tap into our customer’s buying habits through their database and we can also reach a larger audience through them. But they charge an exorbitant amount of money to make a delivery.” Becker indicated that 60% of the orders come through Uber Eats, Seamless and Grubhub.

Chickpea Stew with Parsley Salad from Shai

As Becker continues to test and develop new dining concepts he can eventually introduce into physical locations, including the multi-concept food hall at Columbia University’s Manhattanville campus set to open, he thinks ghost kitchens will continue to become an important part of the restaurant industry’s future.

More items to explore

About the Author

FRANKLIN BECKER is the chef/owner of New York's Little Beet and has received glowing reviews from such acclaimed critics as Gael Greene of the New York Magazine and William Grimes of the New York Times.

PETER KAMINSKY is an award-winning cookbook collaborator and food writer who recently published the critically acclaimed book Culinary Intelligence.

Excerpt. © Reprinted by permission. All rights reserved.

Salads are all about texture and crunch in particular, which is why raw vegetables are so fundamental to them. The health bonus here is that raw vegetables have not lost any of their vitamins and minerals through cooking. As I mentioned earlier, fat is needed in order for your body to be able to make use of the vitamins and minerals in raw vegetables. I don't confine my salads to raw vegetables, though. I'll often throw in some cooked vegetables, nuts, cheese, or grains for contrasting textures because contrast always makes a recipe more interesting. Salads also need some acidity or tanginess to brighten up your palate, so vinegar, lemon juice, and even fresh fruits come into play. The great unifier that carries flavor from one bite to the next is healthy fat. It takes the many parts of a salad and unites them into a whole.

Beets, Goat Cheese, and Crunchy Herb Salad

Beets and goat cheese go together like peanut butter and jelly. In this recipe, I give the combo added zip with a flavorful honey mustard vinaigrette. The icing on the cake, in a manner of speaking, is my take on gremolata. I took some liberties and added my own favorite combination of herbs and included orange zest because its fruity tanginess balances the alkaline beets.

For the beets:
1/2 pound baby golden beets
4 tablespoons extra virgin olive oil, divided
Salt and fresh ground black pepper to taste
1/2 pound baby red beets

For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1/4 pound baby candy striped beets, peeled and thinly sliced on a mandoline

For the gremolata:
3 tablespoons sunflower seeds, toasted
1 tablespoon chopped Italian parsley leaves
1 tablespoon chopped dill
1 tablespoon chopped mint leaves
1 tablespoon chopped chervil
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 tablespoon extra virgin olive oil
2 teaspoons flaky sea salt
1/4 teaspoon cayenne pepper
Salt and fresh ground black pepper to taste

To assemble:
4 ounces goat cheese, crumbled

To make the beets:
Preheat the oven to 350°F. On a piece of foil, toss the golden beets with 2 tablespoons of the olive oil, salt, and pepper and wrap tightly. Repeat with the red beets, the remaining 2 tablespoons olive oil, and a second piece of foil. Roast in the oven until fork-tender, about 30 minutes. Remove from the oven and peel the beets under cool running water while they're still hot.

To make the dressing:
Meanwhile, in a small bowl, whisk together the olive oil, sherry vinegar, honey, and mustard. Quarter the beets and place them in separate bowls. Pour half of the vinaigrette over each and toss. Marinate for 1 hour at room temperature. Place the striped beets in a third bowl.

To make the gremolata:
In a small bowl, combine the sunflower seeds, parsley, dill, mint, chervil, lemon zest, orange zest, olive oil, sea salt, and cayenne pepper. Divide among the beets, including the shaved beets, and toss. Season to taste with salt and pepper. Divide the beets among 4 plates. Top with the goat cheese and serve.

Baby Beets with Goat Cheese and Fennel

I love beets. You would kind of guess that from a guy who named his restaurant The little Beet. Here, I combine beets&mdashrichly purple and deeply golden&mdashwith crisp, paper-thin shaved fennel, goat cheese, mint, and dill. The crunchy fennel adds snap, but just as important, its light licorice flavor brings out the sweetness of the beets. Mint does too. That makes them ideal partners for beets, which are known for their sugar content. This is a great winter salad because the colors and textures make it feel fresh as a spring breeze.

For the beets:
1/2 pound baby golden beets
4 tablespoons extra virgin olive oil, divided
Salt and fresh ground black pepper to taste
1/2 pound baby red beets

For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon honey
1 teaspoon dijon mustard
Salt and fresh ground black pepper to taste

To assemble:
1/4 £d baby candy striped beets, peeled and thinly sliced on a mandoline
1 grapefruit-size bulb fennel, trimmed, cored, and thinly shaved on a mandoline
Juice of 1/2 lemon
1 tablespoon extra virgin olive oil
10 mint leaves, thinly sliced
2 sprigs dill, picked Salt and fresh ground black pepper to taste
2 ounces goat cheese, crumbled

To make the beets:
Preheat the oven to 350°F. On a piece of foil, toss the golden beets with 2 tablespoons of the olive oil, salt, and pepper and wrap tightly. Repeat with the red beets, the remaining 2 tablespoons olive oil, and a second piece of foil. Roast in the oven until fork-tender, about 30 minutes. Remove from the oven and peel the beets under cool running water while they're still hot.

To make the dressing:
Meanwhile, in a small bowl, whisk together the olive oil, sherry vinegar, honey, and mustard. Season to taste with salt and pepper. Quarter the beets and place them in separate bowls. Pour half of the vinaigrette over each and toss. Marinate for 1 hour at room temperature.

To assemble:
Place the striped beets and fennel in a medium bowl. In a small bowl, whisk together the lemon juice, olive oil, mint, and dill. Pour over the fennel and toss. Season with salt and pepper.

To serve, divide the fennel among 4 plates. Arrange some of each beet over the fennel and top with the goat cheese.

Tons of Crunch Summer Bean Salad

Whenever I see more than one kind of bean (shell beans or green beans) in a salad, I think of those tired old three-bean salads that take up space on a buffet without adding much interesting flavor or texture. Don't blame the beans. When you cut them into small dice and dress them with fresh herbs, olive oil, and lemon, they are a wakeup call for your palate. Here I use wax beans and green beans. Why this combination? Because that's what they had at the farmers' market the week that I first threw this together, and you can't do better than fresh produce in the height of the season. If sweet sugar snaps and dragon tongue (gotta love that name!) are available, use them. If tomatoes are happening, you could dice a nice juicy beefsteak, and while you're at it, crumble a little feta cheese on top. The salad can be made ahead and refrigerated. Serve at room temperature.

1 pound mixed fresh yellow wax and string beans, cut into small dice
3 sprigs fresh mint, leaves only
2 sprigs fresh tarragon, leaves only
3 sprigs fresh parsley, leaves only
2 sprigs fresh dill, leaves only
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons extra virgin olive oil
Sea salt and fresh ground black pepper to taste

In a medium bowl, combine the beans. Add the mint, tarragon, parsley, and dill and toss. Pour the lemon juice and olive oil over the bean mixture and toss to coat. Season with salt and pepper and serve.

New York City Chefs Go the Delivery Route

Charles Passy

For his latest culinary venture, veteran New York City chef Franklin Becker has decided to tackle what might seem like a mission impossible. He is opening four restaurants at once, each with different themes and menus, from the Israeli-inspired Shai to the Southern-styled Butterfunk Biscuit Co.

The challenge is mitigated by the fact that Mr. Becker won’t have any actual dining rooms to manage. The restaurants are delivery-only—or ghost kitchens, as they are called in the industry. And they will all operate out of a single location, a 490-square-foot space in Manhattan’s Soho neighborhood.

Mr. Becker, 51 years old, says the approach affords him the opportunity to test and develop new dining concepts, including ones he may eventually open as bricks-and-mortar locations, and save on rent, labor and other costs at the same time.

“I have the ability to run much more efficiently,” said Mr. Becker, who plans to start taking orders in the coming weeks.

The chef’s efforts speak to a larger trend in the New York dining world, with several restaurateurs setting up similar operations in the past few years. Indeed, Mr. Becker rents his facility from Zuul, a New York-based ghost-kitchen company that has other restaurant tenants in the same Soho space.

Renowned Chef Launches "Franklin's Family Fixin's" Offering Adults with Type 2 Diabetes and/or High Cholesterol a Healthy "Fix" to Traditional Family Recipes

PARSIPPANY, N.J. , Sept. 8, 2011 /PRNewswire/ -- Some of the most enjoyable family moments are spent over a meal. Whether it's a celebration, or a typical weeknight dinner, your favorite family recipe can bring loved ones together. However, if you happen to be one of the more than 12 million diagnosed with type 2 diabetes and high LDL-C or "bad" cholesterol,(1,2) you may either feel guilty indulging in your family's favorites, or deprived that you have to give up the foods you love sharing with them.

But there is good news. Your special family meals don't have to be sacrificed for a healthier diet. A simple fix with the right ingredients may make your family recipe just right without giving up the flavor - not only for an adult with type 2 diabetes and high LDL cholesterol, but for the whole family.

Today, "Franklin's Family Fixin's" is being launched to encourage adults or family members of adults with type 2 diabetes or high LDL cholesterol to submit their favorite family recipes for a healthy makeover by acclaimed chef and type 2 diabetes patient Franklin Becker . As part of the ongoing educational campaign "Two Reasons, One Recipe," all recipes chosen for a makeover will be featured on, and one person will be selected to prepare their meal with Chef Franklin Becker in his restaurant's kitchen in New York City . The focus of the campaign is to help adults with type 2 diabetes or high LDL cholesterol prepare their favorite family meals while still keeping their LDL-C and/or A1C goals on track. To submit a recipe for a "Franklin's Family Fixin" and view official rules, please visit before October 15, 2011 .

"When managing your type 2 diabetes and/or high LDL cholesterol, healthy eating habits are important. But I know first-hand that there are certain family meals that are hard to give up, like your grandmother's casserole, or your dad's special chili. And that's where I come in – I'm asking people to send me their favorite family recipe for a healthy makeover," said Franklin Becker , acclaimed Executive Chef of Abe & Arthur's restaurant in New York City . "My goal is to show adults living with type 2 diabetes and/or high LDL cholesterol that they can enjoy their traditional family dishes without feeling guilty or deprived."

Two Reasons, One Recipe features an online educational resource,, where adults with type 2 diabetes and/or high LDL-C can find Chef Becker's recipes, cooking and shopping tips, and helpful information about type 2 diabetes and high LDL cholesterol. In addition to new summertime recipes, another recent addition to the web site is "Franklin's Feed," where Chef Becker will provide his personal perspective on healthy living, including his favorite exercise tips.

The campaign is supported by Daiichi Sankyo, Inc., the marketer of Welchol® (colesevelam HCl). Welchol is currently the only product approved by the FDA (Food and Drug Administration), in addition to diet and exercise, to improve both glycemic control and LDL cholesterol (LDL-C or "bad" cholesterol) in adults with type 2 diabetes and high LDL cholesterol. Originally approved in 2000 for LDL-C lowering and in 2008 for A1C reduction in adults with type 2 diabetes, a once-daily formulation of Welchol, Welchol for Oral Suspension, was approved by the FDA for both these indications in 2009. Recently, in July 2011 , the FDA approved the supplemental new drug application (sNDA) for Welchol for Oral Suspension to be mixed with fruit juice or diet soft drinks, offering a new option for adult patients with primary hyperlipidemia and/or type 2 diabetes. Welchol for Oral Suspension was first approved in 2009 to be mixed with water. In addition, Welchol has a pediatric indication, specifically approved to reduce LDL-C levels in boys and postmenarchal girls, 10 to 17 years of age, with heterozygous familial hypercholesterolemia. Please see Important Information about Welchol below.

The number of Americans affected by diabetes has swelled past the 25 million mark (90 to 95 percent of all individuals with diabetes are type 2)(1), and according to the American Diabetes Association (ADA), every 21 seconds another person is diagnosed.(3) The ADA and the American College of Cardiology emphasize that it is critical to reduce both A1C and LDL-C levels, as more than 50 percent of adults with type 2 diabetes also have elevated LDL-C.(2,4,5) The ADA recommends that in general, adult patients with type 2 diabetes target an A1C level of less than 7 percent, and an LDL-C goal of less than 100 mg/dL.(6)

About Franklin Becker

Born and raised in Brooklyn, New York , Chef Becker's life has always been centered on food. By the time he was 14, Becker was working in a professional kitchen. Upon graduation from college, he attended the prestigious Culinary Institute of America from which he graduated with honors. Having cooked in the past for Revlon magnate Ronald Perelman , Becker has also held the post of Executive Chef at several fine New York establishments including Local, Capitale, the Tribeca Grand and Soho Grand Hotels and Brasserie. Chef Becker is currently Executive Chef at Abe & Arthur's.

About Welchol (colesevelam HCl)

Welchol, along with diet and exercise, lowers LDL or "bad" cholesterol. It can be taken alone or with other cholesterol-lowering medications known as statins. Welchol, along with diet and exercise, also lowers blood sugar levels in adult patients with type 2 diabetes mellitus when added to other anti-diabetic medications (metformin, sulfonylureas, or insulin). Welchol was approved by the FDA to lower bad cholesterol in 2000 and to lower blood sugar levels in 2008. Welchol is available in two formulations, Welchol tablets and Welchol for Oral Suspension, which can be mixed with water, diet soft drinks or fruit juice.

Welchol should not be used to treat type 1 diabetes or diabetic ketoacidosis, and it has not been studied with all anti-diabetic medications. Welchol is not for everyone, especially those with a history of intestinal blockage, those with blood triglyceride levels of greater than 500 mg/dL, or a history of pancreatitis (inflammation of the pancreas) due to high triglyceride levels. Welchol has not been studied in children younger than 10 years of age or in premenarchal girls.

In clinical studies of adult patients with type 2 diabetes, Welchol lowered A1C, fasting blood sugar and LDL-C, important risk factors for heart disease. The most common adverse events seen in these studies were constipation, nasal pharyngitis and dyspepsia. In clinical studies of patients with elevated LDL-C, Welchol lowered LDL-C when used alone or when added to other cholesterol-lowering medications known as statins. In these studies the most common adverse events were constipation, dyspepsia and nausea. Welchol has not been shown to prevent heart disease or heart attacks.

In keeping with its vision of becoming a "Global Pharma Innovator," the Daiichi Sankyo Group is dedicated to the creation and supply of innovative pharmaceutical products to address the diversified, unmet medical needs of customers in both developed and emerging markets. While maintaining its portfolio of marketed pharmaceuticals for hypertension, hyperlipidemia, and bacterial infections, the Group is engaged in the development of treatments for thrombotic disorders and focused on the discovery of novel oncology and cardiovascular-metabolic therapies. Furthermore, the Daiichi Sankyo Group has created a "Hybrid Business Model," which will respond to market and customer diversity and optimize growth opportunities across the value chain. For more information, please visit

Daiichi Sankyo, Inc., headquartered in Parsippany, New Jersey , is the U.S. subsidiary of Daiichi Sankyo Company, Ltd. For more information on Daiichi Sankyo, Inc., please visit


Welchol is indicated as an adjunct to diet and exercise to:

  • reduce elevated low-density lipoprotein cholesterol (LDL-C) in patients with primary hyperlipidemia (Fredrickson Type IIa) as monotherapy or in combination with an hydroxymethylglutaryl-coenzyme (HMG CoA) reductase inhibitor (statin)
  • reduce LDL-C levels in boys and postmenarchal girls, 10 to 17 years of age, with heterozygous familial hypercholesterolemia, as monotherapy or in combination with a statin after failing an adequate trial of diet therapy
  • improve glycemic control in adults with type 2 diabetes mellitus

Important Limitations of Use

  • Welchol (colesevelam HCl) should not be used for the treatment of type 1 diabetes or for the treatment of diabetic ketoacidosis
  • Welchol has not been studied in type 2 diabetes as monotherapy or in combination with a dipeptidyl peptidase 4 inhibitor and has not been extensively studied in combination with thiazolidinediones
  • Welchol has not been studied in Fredrickson Type I, III, IV, and V dyslipidemias
  • Welchol has not been studied in children younger than 10 years of age or in premenarchal girls

Welchol is contraindicated in individuals with a history of bowel obstruction, those with serum triglyceride (TG) concentrations of >500 mg/dL, or with a history of hypertriglyceridemia-induced pancreatitis.

Warnings and Precautions

The effect of Welchol on cardiovascular morbidity and mortality has not been determined.

Welchol can increase serum TG concentrations particularly when used in combination with sulfonylureas or insulin. Caution should be exercised when treating patients with TG levels >300 mg/dL.

Welchol may decrease the absorption of fat-soluble vitamins A, D, E, and K. Patients on vitamin supplements should take their vitamins at least 4 hours prior to Welchol. Caution should be exercised when treating patients with a susceptibility to vitamin K or fat-soluble vitamin deficiencies.

Caution should also be exercised when treating patients with gastroparesis, gastrointestinal motility disorders, a history of major gastrointestinal tract surgery, and when treating patients with dysphagia and swallowing disorders.

Welchol reduces gastrointestinal absorption of some drugs. Drugs with a known interaction with colesevelam (cyclosporine, glyburide, levothyroxine, and oral contraceptives [ethinyl estradiol, norethindrone]), should be administered at least 4 hours prior to Welchol. Drugs that have not been tested for interaction with colesevelam, especially those with a narrow therapeutic index, should also be administered at least 4 hours prior to Welchol. Alternatively, the physician should monitor drug levels of the co-administered drug.

To avoid esophageal distress, Welchol for Oral Suspension should not be taken in its dry form.

Due to tablet size, Welchol for Oral Suspension is recommended for, but not limited to, use in the pediatric population as well as in any patient who has difficulty swallowing tablets.

Phenylketonurics: Welchol for Oral Suspension contains 48 mg phenylalanine per 3.75 gram dose.

In clinical trials, the adverse reactions observed in greater than or equal to 2% of patients, and more commonly with Welchol than placebo, regardless of investigator assessment of causality seen in:

  • Adults with Primary Hyperlipidemia were: constipation (11.0% vs 7.0%), dyspepsia (8.3% vs 3.5%), nausea (4.2% vs 3.9%), accidental injury (3.7% vs 2.7%), asthenia (3.6% vs 1.9%), pharyngitis (3.2% vs 1.9%), flu syndrome (3.2% vs 3.1%), rhinitis (3.2% vs 3.1%), and myalgia (2.1% vs 0.4%)
  • Pediatric patients with heFH primary hyperlipidemia were: nasopharyngitis (6.2% vs 4.6%), headache (3.9 vs 3.1%), fatigue (3.9% vs 1.5%), creatine phosphokinase increase (2.3% vs 0.0%), rhinitis (2.3% vs 0.0%), and vomiting (2.3% vs 1.5%)
  • Adult patients with Type 2 Diabetes were: constipation (8.7% vs 2.0%), nasopharyngitis (4.1% vs 3.6%), dyspepsia (3.9% vs 1.4%), hypoglycemia (3.0% vs 2.3%), nausea (3.0% vs 1.4%), and hypertension (2.8% vs 1.6%)

Post-marketing experience: Due to the voluntary nature of these reports it is not possible to reliably estimate frequency or establish a causal relationship:

  • Increased seizure activity or decreased phenytoin levels have been reported in patients receiving phenytoin concomitantly with Welchol (colesevelam HCl)
  • Reduced International Normalized Ratio (INR) has been reported in patients receiving warfarin concomitantly with Welchol
  • Elevated thyroid-stimulating hormone (TSH) has been reported in patients receiving thyroid hormone replacement therapy

Welchol is Pregnancy Category B.

Please visit for full Product Information on Welchol.

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Food Cold Fusion

A few years back, I spent a couple of weeks in Oaxaca, Mexico. It was, of course, an eating holiday, but to ease the languors between breakfast on the zócalo and lunch at wherever, I arranged French conversation lessons with a likable chap named Hervé. His existence in the town was pure Magic Realism, predicated on the notion that eating Oaxacan chapulines -- fried grasshoppers -- has the same mystical someday-you-will-return effect as a coin tossed over the shoulder into the Trevi Fountain. On a youthful dare, a visiting Hervé had downed a cricket or two a couple of blocks from the zócalo in Benito Juárez Market when I met him years later, he was living in Oaxaca, still blinking with surprise, giving French classes to pass the time.

He was a good guy, a Gascon (I think) with an excellent palate and a gargantuan appetite for life. All life -- marine life, plant life, mammals, arthropods, etc., preferably with butter and garlic. He considered Oaxaca a gastronomic heaven, and we bonded over his contention that mole negro oaxaqueño would be better showcased with duck, since it overpowers the hapless chicken it usually accompanies. For my formal last meal during my stay, I invited him to dine at a restaurant that specialized in regional foods dating back to before Christopher Columbus dropped anchor in the New World.

Eating in Oaxaca is like eating in France, with high highs and grisly disappointments that final afternoon provided both. We began with large, deep-fried fish ovaries the color and mealy texture of corn sticks, which arrived at our table in a venomous fume of rotting fish. As I chewed, I imagined the roe sacs basking torpidly on the griddle-hot rooftop of a Oaxacan bus as it wound its way slowly from the distant shore to the mountain city.

It was a relief to move on to the estofado de iguana, chunks of iguana in a tomato-based sauce, a kind of reptile cacciatore. The meat tasted a bit like chicken, of course, but also a bit like fish and, most strikingly, like rabbit. Unfortunately, the iguana is small enough that no matter which cut you're eating, you're always aware of its rightful place on the intact lizard and can't help imagining it still attached to the original iguana, scuttling through the undergrowth in search of worms or other iguanal delicacies. I also wouldn't have missed the skin, had they removed it.

I sat there glumly chewing my iguana. Across the table, Hervé wolfed his down, then turned with annoying gusto to the guisado de armadillo that followed. Mouth-watering globs of armadillo in another cacciatore-ish sauce, the meat impressively similar in flavor to iguana, only more intense.

We finished with a dismal pancake coated in egg, deep fried, then drizzled with thin honey and garnished with a cockroach (the latter I suspect to have been a stowaway, but I cannot be certain). As a dessert it was rather grim, but as a culinary climax, it ranked as one of my favorite: Hervé, called back to Oaxaca by the magical bugs in his youth, had developed an abject terror of cucarachas during his time in the city. The advent of the roach straddling his crepe made for the sort of entertainment only encountered when the very suave are suddenly transformed into the very hysterical.

When he calmed down, we went for nieves, literally ''snows,'' on the shady plaza in front of the Basilica de la Soledad, the handsome 17th-century Baroque church that cleverly combines the dual thrill of holy-virgin worship with cooling frozen treats. At the end of the day, le tout Oaxaca gathers to eat fruit and milk ices as the sky turns violet. The sorbets are particularly lovely: incredible flavors like burned milk, corn and cactus pear, tropical fruits like mamey and guanabana, and a very delicate rose petal. (Zarela Martínez includes several nieves in her excellent 'ɿood and Life of Oaxaca.'') There are few things quite so pleasant as watching the swallows fluttering around the sand-colored cathedral as you reflect on a hot, dusty day spent eating things you'll never eat again, by God and the Holy Virgin of Solitude!

I'm not holding my breath for Mesoamerican cuisine to come into vogue in New York City restaurants, but lately it seems that fruit ices are enjoying a renaissance here. Sorbets are pushing their way into the dessert menu like kudzu, new flavors boldly forcing aside the effete panna cotta and the hoary molten chocolate cake. At Trinity in the Tribeca Grand, for example, the chef, Franklin Becker, features a tasting of three different melons glazed with three different liqueurs and served with three sorbets (each of which combine two different flavors -- Thai basil-lemongrass, lychee-pickled ginger and Muscat grape-sugarcane). Becker's sorbets have even colonized the cocktail menu, with a kir royale based on cassis sorbet and a Bellini with white-peach sorbet in the works.

This makes good business sense since a good sorbet contains nothing but fruit juice or purée with sugar, the cost is low. To pastry chefs, though, the issue goes far beyond kitchen economics a good sorbet captures the essence of a fruit. To make a sorbet is to perform alchemy, to transform a perfectly ripe, sweet piece of fruit into a distillate of itself. There is a purity of nature and chemistry at work that is equaled only by fine perfumery.

If you're the sort who talks seriously about purity and sorbets, you'll soon find yourself at Jon Snyder's Laboratorio del Gelato on the Lower East Side. Snyder, who co-founded Ciao Bella in the 80's, makes sorbets that consist of nothing but fruit, sugar and water, with an occasional pinch of vitamin-C powder to prevent browning. His discourse is an earnest susurrus of mantras like ''respect the fruit'' and ''in season,'' ''perfectly ripe, where possible, organic,'' ''ideally tree-ripened.'' When I proudly told him that I would be including a recipe I whipped up myself, a pantry sorbet made from canned lychees, the syrup infused with kaffir-lime leaves prior to puréeing and freezing, his face creased with pain his was pretty much the reaction I would get from my mother were I to say, ''Mother, bored with the single life in Manhattan, I'm off to tour the fleshpots of the Orient, and I don't expect to be back until I've found a wife.''

The thing is, Jon's piety and ascetism are completely balanced by his beautiful ices. He makes approximately 100 different gelati and sorbets, almost all single flavors. His sorbets are simple to make. They're nothing but water, sugar, air and a flavoring agent. If a food can be made into a liquid, it can be made into a sorbet. As a general rule, the pastry chef Bill Yosses of Josephs restaurant recommends a mixture of 85 percent fruit juice or purée and 15 percent sugar and water. If your sorbet mixture is too sugary, it won't set properly, yielding a sweet, fruity slush. (Tell your guests it's a 'ɿruit snow.'') Too little sugar, and it'll be icy (a ''granita''). Make sure that your sorbet mix is as cold as possible before going into the machine -- most of us have those weeny freezer-canister dealies, though they still do the job. And trust me: if the end result isn't the prettiest thing in the world, it'll still taste pretty nice. So experiment! Mess things up! What's the worst that can happen? A couple of dollars down the drain? A trifle, when you bid for perfection! Let your imagination guide your creating hand.

When he's invited to a dinner party, Yosses sometimes picks up a blend of beet and apple from his neighborhood juice bar, running it in his ice-cream machine for a quick intermezzo sorbet. And Sam Mason, at WD-50, offers a fantastic ''liaison'' course (between the savory and the sweet) of celery sorbet with peanut-butter Rice Krispies and cinnamon-poached raisins. The dessert was inspired by a snack he used to eat growing up in the South: a celery stalk slathered with peanut butter and then topped with raisins. 'ɺnts on a Log'' -- an insect-studded dessert that Hervé would have loved.

Tomato-Water Sorbet With Mint (from Bill Yosses, Josephs Restaurant)

6 ripe heirloom tomatoes (about 2 1/2 pounds)

2 teaspoons Fleur de Sel or any good salt

12 branches mint leaves, stems removed

1/2 stalk of lemongrass, chopped fine Freshly ground white pepper.

1. Remove stems from tomatoes and place in a food processor with the salt. Run for 30 seconds until well broken up, but not a purée. Add the mint. Run for 10 more seconds.

2. Place a cotton cloth (a thin towel, not cheesecloth) in the bottom of a bowl and pour the contents of the food processor into it. Bring the corners together to form a pouch and tie together with string. (The tomato water will already start to drip out.) Lift the towel 3 to 4 inches above this liquid and suspend over the bowl in a cool place. Allow tomato water to drip into this bowl overnight.

3. The next day, add the lemongrass and heat the tomato water without boiling, using a ladle to skim off any particles that rise to the surface. When the tomato water is clear, correct seasoning with Fleur de Sel and freshly ground white pepper. Refrigerate for at least 2 hours before churning in an ice-cream machine. Set up to finish in the freezer.

Note: You can pick up a decent home ice-cream maker for less than $50. Krups makes a good one.

Black-Plum Sorbet With Honey and Thyme

3/4 cup, plus 1 tablespoon, granulated sugar

1 1/2 pounds very ripe black plums (approximately 6 plums)

Pinch of ascorbic acid (vitamin-C powder, or simply pulverize a vitamin-C tablet using a mallet )

1. To make the syrup: Dissolve the sugar in 1/2 cup water over medium heat. Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, pressing them under the surface of the syrup. Allow them to steep for 1 hour.

2. Meanwhile, peel and pit the plums, chopping them coarsely as you do. Combine the plums, about 1/3 of the skin, the ascorbic acid and salt in the bowl of a food processor. Process until smooth.

3. Remove the thyme sprigs from the syrup and stir in the honey until dissolved. Pour 1/2 cup of the honey-thyme syrup into the plum mixture and process until blended. Taste the mixture it should be sweet, but not intensely so. If plums were underripe, you might need to add a little more syrup. Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream maker. Set up to finish in the freezer.

Watch the video: Chef With Autism To World: Watch Me! (January 2022).