Page 4C
EAT, DRINK & EXPLORE
East Oregonian
Saturday, May 23, 2015
Atop
One World
Trade Center
AP Photo/Mark Lennihan
A view through the Sky Portal shows a live video view
of the streets below from One World Observatory May
20 in New York. Visitors can stand on a round video
platform that shows an actual livestream of the view
straight down.
High-tech views of
bustling New York City
AP Photo/Mark Lennihan, File
This April 21 photo, shows the top fl oors of New York’s One World Trade Center in Lower Manhattan.
Observatory scheduled to open to public May 29
By VERENA DOBNIK
Associated Press
NEW YORK — From
the top of One World Trade
Center, the nation’s tallest
building, it really does seem
as if you can “see forever.”
Those two words are the
motto of the center’s new
observatory that opens May
29, offering spectacular,
wraparound views stretching
50 miles past the Manhattan
skyline and Statue of Liberty
to the Atlantic Ocean.
But even when the 1,776-
foot building disappears
into the clouds, as it did on
a recent day, there are still
plenty of high-tech videos
and multimedia displays that
reÀ ect the hope and optimism
of a building and a city that
rose from the ruins of the
nation’s deadliest terror
attack.
“This is a reminder of
moving forward,” said
David Checketts, the CEO of
Legends, which operates the
$86 million observatory atop
the 104-story skyscraper.
“The World Trade Center got
knocked down, and we built
it back up.”
Visitors who enter the One
World Observatory — its
of¿ cial name — encounter
a delicate balance of future
and past, with only brief
references to the twin towers
that were slammed by terror-
AP Photo/Mark Lennihan
Eric Robinson, center, demonstrates City Pulse at One
World Observatory, Wednesday, May 20, 2015, in New
York. The interactive ring of high-defi nition monitors
allows guests to view landmarks and neighborhoods
that they view from above.
ist-hijacked planes on Sept.
11, 2001, killing more than
2,700 people.
Just above the street-level
entrance, faces of men and
women who toiled to erect
the mammoth, gleaming
tower appear in a jagged
tunnel that replicates the
trade center’s bedrock, their
recorded voices ¿ lled with
both pain and pride.
And during the light-
ning-fast, 48-second elevator
ride up to the 102nd À oor,
a three-dimensional, time-
lapse panorama shows 515
years of history at the tip of
Manhattan, with the twin
towers appearing for less
than four seconds before
dissolving out of view.
Stepping
from
the
elevator, visitors are greeted
with display panels showing
3-D, bird’s eye scenes of the
metropolis. The panels then
lift to reveal New York City
— right now.
AP Photo/Mark Lennihan
A visitor to One World Observatory looks over Manhat-
tan May 20 in New York.
There’s another display
called “City Pulse,” a ring of
high-de¿ nition video moni-
tors marking popular city
activities, neighborhoods and
“hot spots.” A wave of the
hand in the direction of any
of these subjects opens the
latest details on everything
from sports and theater to
the best pizza locations. For
an additional $15, visitors
may use iPads that scan the
skyline, popping up imagery
and information narrated by
novelist Jay McInerney.
There’s no need to creep
to the observatory’s edge for
a dizzying view of the city
about a quarter-mile below.
Visitors can stand on a round
video platform that shows an
actual livestream of the view
straight down.
And perhaps the most hair-
raising moment of the whole
visit is the elevator ride down.
LED screens surrounding
passengers simulate the À ight
of a bird or plane high above
the site, dipping and soaring
around the skyscrapers all the
way back to the ground.
The observatory is open
to adults for $32, and less
for seniors and children —
comparable to Empire State
Building fees. Tickets may
be purchased online, for a
precise time to avoid over-
crowding.
Checketts, who expects
about 3 million to 4 million
visitors a year, said the
symbolic importance of the
building makes a visit to
the observatory a special
experience.
Crank your lemonade cred
with 5 easy sweet-tart infusions
By ALISON LADMAN
Associated Press
We’re going to come at this one a
little backward, and you’re going to
love us for it.
Straight up fresh lemonade is,
of course, delicious. It’s the classic
summer refreshment. And we’re going
to walk you through making a truly
wonderful basic lemonade, as well as
some terri¿ c infused lemonades that
doctor up that basic batch with some
fantastic complementary À avors.
%ut ¿ rst, let’s move way beyond
basic. Because as good as a straight up
lemonade is, we can’t help but think it
gets even better when you add a little
splash of something adults-only. Now
we’re talking fun in the sun.
The important thing to consider
when adding alcohol to lemonade
is that you are playing with a highly
acidic ingredient. This means you’ll
want to select liquors that play nicely
with that. They should either be
relatively neutral to let the lemon juice
shine, or they should be complemen-
tary. Tequila and mezcal, for example,
love citrus.
And don’t limit yourself to the
hard stuff. Rose and sweet white
wines, such as riesling, also are nice.
So are hard cider and India pale ale.
Whatever you end up using, plan for
1 to 2 ounces of liquor per serving of
lemonade.
For the infused lemonades below
we suggest the following pairings
— for herbal, vodka; for cucumber,
gin; for mixed melon, light rum; for
mango-chili, tequila; and for mixed
berry, vodka.
And by the way, while bottled
lemon juice is ¿ ne for most cooking,
do yourself a À avor favor and invest
the few minutes it will take to squeeze
lemons for these recipes. Freshly
squeezed juice shines and makes a real
difference in drinks such as these.
EASY INFUSED LEMONADES
6WDUWWR¿QLVK 10 minutes, plus
chilling
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The classic sweet-and-sharp
À avor of fresh lemonade is easily
complemented by a host of other
ingredients. To prepare these infused
lemonades, simply pick a À avor
combination below, then combine it
with the base recipe at the bottom. For
best À avor, be sure to let the mixture
chill for at least 2 hours. And to keep it
from getting watery, don’t ice it in the
pitcher.
AP Photo/Matthew Mead
Infused lemonades, from left, cucumber, mixed berry, herb, mango chili
and watermelon.
HERBAL
• 1/4 cup fresh lemon verbena
leaves
• 1 tablespoon fresh lemon thyme
• 2 tablespoons fresh mint leaves
Nutrition information per serving:
50 calories; 0 calories from fat (0
percent of total calories); 0 g fat (0
g saturated; 0 g trans fats); 0 mg
cholesterol; 15 mg sodium; 16 g
carEoh\drate; 0 g ¿ Eer; 1 g sugar; 0
g protein.
CUCUMBER
• 1 medium cucumber, peeled and
seeded
• 2 tablespoons chopped fresh mint
Nutrition information per serving:
60 calories; 0 calories from fat (0
percent of total calories); 0 g fat (0
g saturated; 0 g trans fats); 0 mg
cholesterol; 15 mg sodium; 16 g
carEoh\drate; 0 g ¿ Eer; 15 g sugar; [
g protein.
MIXED MELON
• 1 cup cut watermelon
• 1 cup cut honeydew or cantaloupe
melon, or a mix
Nutrition information per serving:
60 calories; 0 calories from fat (0
percent of total calories); 0 g fat (0
g saturated; 0 g trans fats); 0 mg
cholesterol; 20 mg sodium; 19 g
carEoh\drate; 0 g ¿ Eer; 1 g sugar; 0
g protein.
MANGO-CHILI
• 1 cup fresh mango chunks
• 1 to 2 serrano chilies (remove
seeds for less heat)
Nutrition information per serving:
60 calories; 0 calories from fat (0
percent of total calories); 0 g fat (0
g saturated; 0 g trans fats); 0 mg
cholesterol; 15 mg sodium; 19 g
carEoh\drate; 0 g ¿ Eer; 1 g sugar; 0
g protein.
MIXED BERRY
• 2 cups fresh berries (strawberries,
blueberries, raspberries, blackberries
or a combination)
Nutrition information per serving:
0 calories; 0 calories from fat (0
percent of total calories); 0 g fat (0
g saturated; 0 g trans fats); 0 mg
cholesterol; 15 mg sodium; 19 g
carEoh\drate; 1 g ¿ Eer; 16 g sugar; 0
g protein.
BASE LEMONADE
• 1 cup freshly squeezed lemon
juice (about 4 to 6 lemons)
• 1/2 cup honey
• Pinch of salt
• Cold water
Choose the À avor you’d like to
infuse your lemonade with. Combine
those ingredients in a blender, then
add the base lemonade ingredients, the
lemon juice, sugar or honey, and salt.
Blend until very smooth. Transfer to a
1/2-gallon pitcher, pouring it through a
¿ ne mesh strainer. Add enough water
to bring the volume to the top of the
pitcher. Refrigerate for at least 2 hours.
Stir well and serve over ice.
Nutrition information per serving:
50 calories; 0 calories from fat (0
percent of total calories); 0 g fat (0
g saturated; 0 g trans fats); 0 mg
cholesterol; 15 mg sodium; 16 g
carEoh\drate; 0 g ¿ Eer; 1 g sugar; 0
g protein.
Sriracha spiked ketchup.
AP Photo/Matthew Mead
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By J.M. HIRSCH
AP Food Editor
We all have THAT
food, the food we eat when
nobody else is looking. Mine
involves ketchup.
Unless you are a ketchup
freak like me (and most
people above the age of 8 are
not), you may ¿ nd this habit
bordering on disgusting.
Nonetheless, I occasionally
indulge in what I affection-
ately call ketchup-pickle
soup. There’s no great
mystery to explore here. I ¿ ll
a cereal bowl with bread-and-
butter pickle chips, then ¿ ll
it with ketchup. Then I eat
it with a spoon. I’m neither
proud nor ashamed of this.
All of which is to say, I
take my ketchup seriously.
And yet, I’ve never been
a ketchup snob. Heinz?
Hunt’s? All good. Muir
Glenn and Annie’s Naturals
when I’m feeling virtuous?
Also good. Store brand when
I’m feeling cheap? On it.
Sir Kensington’s when I’m
peckish for something posh?
All over that.
But I recently encountered
a new bottle that had me
questioning my ketchup
neutrality. Traina Foods,
the Patterson, California,
producer of all manner of
dried fruits and veggies, has
combined the world’s two
most perfect condiments into
one blissful squirt bottle.
Enter Sriracha Sun Dried
Tomato Ketchup.
Traina Foods’ new
ketchup, which launched
late last year, offers that
perfect hit of sweet and spicy.
Which, of course, you could
get just by adding a splosh
of Sriracha to your everyday
ketchup. Except this bottle is
built on Traina Foods’ earlier
release, California Sun Dried
Tomato Ketchup. Made from
some seriously delicious
sun-dried tomatoes, this
ketchup goes way beyond the
basic sweet-tangy-savory we
love.
Traina Foods’ ketchups
have a brilliant viscosity,
almost a chunkiness that
elevates them way beyond
the basic condiment. As
grilling season heats up, this
is the ketchup you want on
your burgers and dogs. And
it certainly is the ketchup I
want in my pickle soup.