Talde Dale - Talde, Dale

Dale Talde

Biography

Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, which first opened in Brooklyn’s Park Slope neighborhood in 2012. TALDE now has a second location in Jersey City, NJ. Dale and his partners at Three Kings Restaurant Group (TKRG),... READ MORE

Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, which first opened in Brooklyn’s Park Slope neighborhood in 2012. TALDE now has a second location in Jersey City, NJ. Dale and his partners at Three Kings Restaurant Group (TKRG), David Massoni and John Bush, debuted their first project in Manhattan with the opening of ‘Italian-ish’ Massoni in the Arlo NoMad Hotel in November 2016. Last summer, the team opened rooftop bars The Heights (Arlo NoMad Hotel) and The Crown (Hotel 50 Bowery) and internationally influenced restaurant Rice & Gold in Hotel 50 Bowery in New York City’s Chinatown. Most recently, the guys have opened Clare’s, The Corner, and Little Red Truck, all located in the new West Palm Beach Florida food hall, Grandview Public Market.

In addition to his work in the kitchen, Dale was also a three-time cheftestant on Bravo’s Emmy Award-winning culinary show, “Top Chef.” He competed in Season 4, “All Star” Season 8, “Top Chef Duels”, and became one of the show’s most popular cast members. Dale has competed on “Chopped,” “Iron Chef America,” “Knife Fight” and was also head judge on “Knife Fight” Season 4, as well as guest judge on both “Chopped Junior” and “Beat Bobby Flay.” In September of 2015 Grand Central Publishing released Dale’s first cookbook, “Asian American,” to rave reviews.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite NYC restaurant is MASSONI! My go-to dish is the Red Wine Duck Braised Pappardelle. What is your ultimate meal? My mom's Filipino food. What three things are always in your pantry? Fish sauce, butter, and fear. If you weren't a chef, what would you be? An NBA basketball player. If you could cook with anyone, who would that be? Jesus. What’s your favorite NYCWFF memory? Stumbling drunk out of Tacos and Tequila like four years ago.

Recipe Name:
Mango Coconut Shaved Ice

Recipe Ingredients:
FOR ICE: whole milk, water, condensed milk
FOR SAUCE: coconut milk, coconut flakes, brown sugar, mango puree
TOPPINGS: mochi, nata de coco, Thai basil, powdered sugar, vanilla ice cream, diced mango

Recipe Instructions:
1. Combine 1 c milk, 1 c water, 4 tbsp condensed milk in a large bowl. Whisk together and freeze.
2. While mixture is in the freezer, make the sauce. Combine 1 c coconut milk, 1 c coconut flakes, 1/4 c brown sugar, 1/4 mango puree. Bring to a boil in a sauce pan and set aside to cool.
3. Assemble. Take frozen ice and place into a blender, blend until ice is shaved. Place shaved ice into bowl. Pour sauce over. Top with as much mochi, nata de coco, and diced mango as you like. Finish with a scoop of vanilla ice cream, a few leaves of Thai basil and a sprinkling of powdered sugar.
4. ENJOY.