JOURNEY TO T
EMPIRE HOSTS KEVIN LONG'S TRIBUTE TO WORLD'S TO O
Big Night Entertainment Group is the bright star of New England nightlife, from its high-energy clubs and eateries at Foxwoods MGM Grand (Shrine, Scorpion Bar, High Rollers) to its sexy, Asian-inspired restaurants Red Lantern and Empire here in Boston, among others.
“We want to live up to our name with a worldly, sensual, Las Vegas-type experience,” said partner Randy Greenstein.
He and principals Ed Kane, Joe Kane and chef-partner Kevin Long inhabit a glamorous world of famous friends and culinary icons — including acclaimed restaurateur and TV star Susur Lee, who cooks tonight at Empire as part of Long's tribute to the world's best Asian chefs (go to www.empireboston.com for tickets).
“He's cooking like crazy. He's cooking a feast,” Long said yesterday.
Red Sox owner John Henry and CEO Larry Lucchino were among the Big Night pals who dropped in last month when Long kicked off the culinary series with iconic New York City restaurateur Eddie Huang.
Hockey enforcer Shawn Thornton called the Kanes looking for a place to party when the Bruins won the Stanley Cup in 2011. The team trucked down to Shrine, where their $157,000 bar tab turned into one of the great PR coups in restaurant history.
Big Night has hit the big time, after furiously opening six restaurants in five years (Empire, the newest, opened last June) and chiming in at No. 4 on the Inc. 500 in 2011 as one of the fastest-growing private companies in the nation.
But it began humbly enough here in the Boston suburbs.
The Kane brothers entered the restaurant business as teenagers in 1979 when their dad opened a neighborhood pub, Kane's Place, in the bottom floor of a triple-decker near the old Quincy shipyard (now Cronin's Publick House).
Greenstein grew up in Lynnfield and began his career as an intern at KISS-108 before landing a DJ gig with the Kanes at their former Waterworks club in Quincy's Marina Bay.
Long's rise has been dramatic. He largely taught himself to cook, starting at age 16 at a former neighborhood restaurant called Catalone's in his hometown of Rockland. Soon he was cooking for the Kanes at Tosca in Hingham. Today he runs six kitchens and employs hundreds.
“Kevin is a natural-born, brilliant chef,” said Ed Kane.
The turning point for Big Night came during a meeting with Rodney Butler, chairman of the Tribal Council that runs Foxwoods. He wanted an Asian-themed nightclub restaurant. Shrine Asian Kitchen, Lounge & Nightclub was born in 2008.
“He trusted us even though we had no experience doing Asian restaurants,” said Joe Kane.
The pressure fell on Long, who took a crash course in Asian cuisine while building out a restaurant, planning the menu and hiring staff — all within nine months.
“It was insane,” Long said. “We made some mistakes. There is so much technique to o Asian food, nobody just does it. But we hired great people. I rolled up my sleeves and started working with them side by side. The way I learne was opening six restaurants and picking up something new w every step of the way.”
(Empire Asian Restaurant & Lounge, 1 Marina Park Drive, South Boston; 617-295-0001; www.empireboston.com)
KEVIN LONG’S SINGAPORE STREET NOODLES
1 package thin rice vermicellii
noodles 2 T. soybean oil 1/2 cup julienned vegetables (equal parts red pepper, scallion, celery, onion) 2 oz. fresh or frozen scallops 2 oz. peeled and deveined
shrimp 2 oz. precooked char siu porkk
(sold at any Asian market) 1 c. bean sprouts 1 egg 1 T. XO sauce (sold at most grocery stores or any Asiann market) 2 t. madras curry 1 t. soy sauce 1 t. sesame oil
Soak noodles in cool water r for 2-plus hours until soft and pliable. Heat soybean oil in large wok. Add julienned vegetables and stir fry. Add
gang oF FoUr: Big night entertainment group’s Joe Kane, ed Kane, randy greenstein and Kevin Long, from left, hang out at empire. scallops, shrimp and pork. Cook about 2 minutes. Crack egg directly into wok and stir. Bring pot of water to boil and dip noodles for just 10 seconds. Strain immediately. Add noodles to wok. While still on high heat add all other ingredients and stir fry until all excess moisture is absorbed. Serves 2.
Kevin Long’s LoBster CUpCaKes
2 T. melted butter A tube Kewpie Mayonnaise (found in most Asian markets) or substitute with
favorite mayo 2 T. Sriracha sauce 2 cloves garlic, very finely
minced Juice of 1 lemon Pinch of salt 2 c. sushi rice 8 oz. of cooked, chopped
lobster meat
Whisk butter, mayo, Sriracha sauce, garlic, lemon juice and salt together. Toss about half the sauce with chopped lobster meat and reserve. Cook rice according to package instructions. Let cool completely. Press rice into compartments of small cupcake tin and press a hole in the center. Stuff the rice cupcakes with the lobster mixture and mound on top. Broil on high about 6-8 minutes until caramelized and bubbly. Garnish with a little reserved sauce and serve immediately. Makes about 12 cupcakes.