Auria's Malaysian Kitchen

Auria's Malaysian Kitchen

Auria was born and raised in a tiny town called Seremban in Malaysia.  She grew up surrounded by the delicious cuisine of her homeland and soaked up the diverse culinary inspiration that reflected the multi-ethnic makeup of the people of Malaysia. In her mother’s kitchen, she learned how to cook the sumptuous curries, delectable noodle dishes, and various exquisite meat and seafood preparations with Chinese, Indian, Malay and Portuguese influences. Over time, she mastered the use of the plethora of Southeast Asian spices and herbs – fenugreek and brown mustard in seafood and vegetable dishes; cinnamon, cardamom and cloves in meat dishes; galangal, fennel and fresh turmeric to flavor sauces and marinades.

She came to the US in the early 90s to continue her music studies at Berklee College of Music. While living in the college dorms, she would regularly cook Malaysian meals for her friends who had grown tired of the same old, same old at the college cafeteria. In 2011, Auria created an underground supper club series. She hosted up to 20 people at a time in her home, where she cooked all her favorite dishes, keeping faithful to her mother’s recipes and methods. Word quickly spread among Brooklyn foodies looking for a deeper, more authentic dining experience. At the Malaysian Winter Market at Bryant Park in February 2012, Auria’s booth had a line out the doors of the heated tents and all the way to the entrance of the park.  In 2013, Auria launched Auria’s Malaysian Kitchen with the goal of making Malaysian food available to the American public. Her delicious products are made with the finest all-natural ingredients.

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Elmhurst

Elmhurst

In the 1900s, New York City looked a lot different than it does today. Taxi cabs were still horse-drawn, and much of Manhattan remained covered in farmland. This is why it is fitting that the Elmhurst story begins with a small herd of cattle.   The cows were purchased on Manhattan, and escorted across the Williamsburg Bridge to the Elmhurst neighborhood of Queens. Here the buyer’s sons, Max and Arthur Schwartz, saw an opportunity. In the 1920s, they began hand-bottling the milk in their father’s milk house. Calling the operation Elmhurst Dairy, they delivered the fresh milk throughout Brooklyn and Queens in a delivery truck filled with ice blocks.

Almost a century later, it remains family-owned by Max’s son, Henry Schwartz. Recently Elmhurst has made a major shift to lead the plant-based revolution. Now simply called Elmhurst, its minimally processed nutmilks are just as nutritious and pure as its famous conventional milk, with none of the emulsifiers, thickeners or stabilizers used in other leading brands.  This minimal processing is a result of the work of Dr. Cheryl Mitchell, a culinary innovator, leading entrepreneur, and key member of the Elmhurst Dairy team.  Their patented process is a cold milling technique that allows them to produce a non-dairy milk containing all of the nutrition of the nuts in a creamy emulsion. This technique successfully extracts all protein, fat and micronutrients from the whole ingredients so there is no need to fortify our products. Their process does not require controversial industrial stabilizers or gums like carrageenan, locust bean or xanthan, so that natural flavors and benefits of the milk can shine through.

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