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Interview with Bhliu Gourmet

November 16, 2009

We met Ajay Bhai and Joseph Liu in September while competing at the Brooklyn Cheese Experiment; the guys were stationed next to us, serving up their Italian-style Bellisima Enchiladas. You better believe they were tasty. We kept in touch with the friendly, charismatic pair, who helped cater our October CMJ party. Alongside In Vino and JoeDoe, Ajay and Joe served baby lamb meatballs with pistachio and mint sauce, now a staple dish for their brand new catering company, Bhliu Gourmet.  If you're on the lookout for a caterer, Bhliu Gourmet delivers delicious, adventurous food. We took a moment to chat with Ajay and Joe about their new business venture and their favorite NYC eats. CONT'D

We met you guys at the Brooklyn Cheese Experiment where you made enchiladas. You just started a catering company, Bhliu Gourmet. Did the cooking competition play a role in the company's formation?

We actually started this company before the CMJ Music Festival.  We had a great experience at the Brooklyn Cheese Experiment, people really enjoyed our enchiladas, so when we were given the opportunity to help cater the CMJ party, we decided to form Bhliu Gourmet.  Our lamb meatballs will be a standard on our menu now. We are looking forward to creating exciting menus for people to try.   

When did you both start cooking?  

Ajay:  I started when I was 10.  My father owned a Ponderosa Steakhouse back then, and he'd let me be the cook's "apprentice."   Usually, I'd fry up some shrimp or french fries, but on some days, I'd be allowed to flip a burger or even grill a steak!

Joe: I started cooking since I was about 13 or 14. I would always help my mother cook. Then when I moved out and went to college I started really enjoying it. Living on a tight budget you learn to be creative in the kitchen. Ever since it has been something that I love. In the past few years it has become something much more serious.  

What kind of food will Bhliu Gourmet produce? 

We're looking into creating gourmet tapas, incorporating different flavors from across the globe.  We feel that all restaurants need a tapas menu, it lets you explore so many different types of food at one meal.  Nothing is better than getting several plates of savory deliciousness.     

What is your culinary background? 

Ajay: I am self taught.  Only job in the food business I had was at Ponderosa.  I'm usually working on recipes in my head and trying them out on when I can.  When I am watching cooking shows and see recipes I like, I will recreate them at home and add my little twists to them. 

Joe: I like to think of myself as "home-schooled."  You learn so much by experimenting and watching others cook, then taking into your own kitchen and adding your own touches. 

How is Bhliu Gourmet different from other catering companies?

The concept behind Bhliu is bringing a world of flavors and creating something like a symphony of tastes.  We want to make sure that everything "sings" together in harmony. That cohesiveness can only happen when there is a passion for food, which we have. When you walk away from one of our meals we want to see the smile and warmth that comes from our creation. 

You call yourselves "Savory Delight Designers." What do you mean by that title?

Bhliu is serving the savory side of life!  Our delights are designed to excite your senses. Any lover of food can will agree that there is so much that can go into a great culinary experience. 

What is your favorite meal of the day?

Ajay: Lunch and dinner.  Breakfast is usually a handful of almonds and tea for me.

Joe: I love every meal, but my favorite is Brunch. It's the best of breakfast and lunch. Nothing tops Brunch after a late night out .  

What are some of your favorite NYC restaurants?

Ajay: Best meal I've had so far was at Gotham Bar and Grill.  Graffiti is another favorite, where the chef personally explains how every ingredient functions in the dishes he creates. My favorite sandwich spot is Num Pang, love the pulled duroc pork sandwich.  And my favorite bar to hang out is Blind Tiger, who serve some serious food and beer.  Also, after a late night out, I head to the Halal cart on 53rd and 6th for some chicken and rice platters.   Waiting in line is part of the experience!

Joe: I am big fan of cheap eats. I love ramen and there is this tiny place called Ariyoshi on 53rd that is a great late night spot. I am also addicted to Arepas from Caracas down in the East Village. I am a firm believer that great food can come from the simplest things. 

Posted in FOOD on November 16, 2009 10:41am by Jena Steinbach | 11 comments

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We are young (early 20's) and hungry (for knowledge! music! art! food!) friends living on (or in areas which border) Manhattan. We moved to the city seeking higher education, and an alternative to frat parties and gin buckets. We prefer a bottle of Chianti to a keg, lunches at City Bakery to a dining hall, Joe's to Starbucks, Frankie's Amatriciana to Batali's. Our uniting factor is our love for food. For detailed, personal information, keep reading.
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