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What do you get whenan expat from the UKwith a backgroundin fashion productdevelopment opens a restaurant inTaiwan? Some lip-smackingly goodTexas barbeque!If this seems surprising, EdSweeney, the owner of Ed’s Diner,can explain how a Brit with aTaipei barbeque restaurant cameto be. It began back when Edwould frequently travel to theUS for business. There, he triedhis fair share of barbeque, but herecalls often coming away slightlydisappointed by the food and feelinglike, as a true product developerwould, he could do better.He decided to test this theoryseveral years later when, boredwith his career, Ed began puttingthe pieces together to make Ed’sDiner a reality. Over the course oftwo years, he trained with the BBQWorld Champion learning variousmeat preparation and barbequingtechniques.He also settled on the ideallocation for his fledgling diner:Taipei. Having previously spenttime in Taiwan, Ed liked the islandand appreciated the ease with whichone could do business here, andthe openness of Taiwanese peopleTexT: Kari SchiroimageS: courTeSy of ed'S diner &Tajin reSTauranTto Western-style cuisine. After twoyears of preparation, Ed’s Dinerofficially opened its doors on July18th, 2011.But not before importing therestaurant’s all-important woodburningsmoker all the way fromthe US. Which brings me to thebest part: the food. All food at thediner is made in-house, including therolls, for which Ed took a traditionalbread-making class in the UK.The barbequed meats, which Eddescribes as Texas-style with someCarolina crossover, are prepared inthe smoker with the low and slowtechnique — a method of cookingthat locks in flavors by using a lowcooking temperature over a longperiod of time. Ed’s pulled pork,for example, takes 8–10 hours in thesmoker before it acquires the meltin-your-mouthtexture and taste thatI have personally experienced onseveral occasions.While the smoker may be anessential import, it isn’t the onlyitem that comes from abroad to givethe barbeque authentic flare. Edalso imports high-quality US Angusbeef for the brisket and steak, and,interestingly, the potatoes hail fromthe US as well because, Ed explains,the Taiwanese varieties just don’tcut it when it comes to makinghome-cut fries.And, of course, Ed has imported— with the blessing of his barbequechampion mentor who wants tospread the joy of barbeque acrossthe globe — the secret recipes forthe rubs and sauces that make Ed’sbarbeque so mouthwatering andmysterious.For March’s Tastes of Taipei, Edhas created a NT$900 set menuwhich includes: your choice of eithera half rack of pork ribs or an ampleportion of beef brisket (having triedboth, my personal assessment ofthese options is: YUM!), a choiceof one side dish from the menu, aportion of coleslaw, a homemaderoll, dessert, free flowing soda,tea, or coffee, and a choice of oneglass of wine or a beer. In addition,customers have the option ofbringing their own beverages for aNT$100 corkage fee.So pull on your cowboy boots andjoin us on March 27th for a Texasstylefeast!CSC NEWSDate: Tuesday, March 27Time: 5 pm – 9 pm Venue: Ed’s Dineraddress: 216 Lequn 2nd rd, Taipei city台 北 市 樂 群 二 路 216 號 Tel: 8502-6969Price: NT$900 per person (cash only)Website: “Ed’s Diner Taipei” on FacebookPlease call the restaurant before SaTUrDaY march 24th to makeyour reservation and let them know that you are with the communityServices center.Note: In order for the restaurant to prepare the appropriate amount ofeach cut of meat, please let them know whether you would like thebrisket or the ribs at the time that you make your reservation.Warmest thanks to Sandy Wu and Hicham Samh at Tajin Restaurant for making theFebruary Tastes of Taipei a delicious success! On February 9th, restaurant-goerswere treated to a delectable assortment of Moroccan fare. From the moment the firstcourse — a shrimp on flatbread appetizer — arrived, the food did not stop coming.A trio of salads —zaalouk, charmoula, and Moroccan salads — and lentil soupfollowed. Diners then had a choice of one of the mouth-watering tajin or couscousdishes (both the Beef with Plums Tajin and the Kofta and Cheese Tajin were exquisiteon the palate). Saffron rice with Moroccan spices soon emerged from the kitchen aswell. Moroccan rice pudding, s’mores, and refreshing mint tea finished off the meal.Undoubtedly, no one left hungry! And this Tastes of Taipei participant can honestlysay that it was one of the best meals she has had to-date in Taipei!Kari Schiro is a native Californian and an adoptive Seattleite who recently relocated to Taipei. When she is not writing, youwill most likely find Kari watching football/soccer on the telly.www.communitycenter.org.tw march 201217