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It isn’t enough for a drink to simply taste great anymore. The entire beverage market is moving toward functionality. Consumers not only desire but expect that what they put into their bodies should benefit them in a myriad of ways. Philippe Trinh and Julian Lesser, owners of the Hudson Valley's Seek North Kombucha, recognized this trend and have strived to concoct drinks with incredible flavor — and a work ethic of their own.

This is popular traditional Vietnamese dish, bún thịt nướng, is a tasty combination of grilled pork, vermicelli rice noodles, fresh veggies & herbs, and serviced with a side of fish dipping sauce, Nuoc Mam Cham.

The secret here is the honey in the pork. It adds a touch of sweetness and helps caramelize the pork.

Nobuyuki "Nobu" Matsuhisa is a Japanese celebrity chef and restaurateur known for his unique fusion of tradition Japanese with Peruvian twists.

Two of his signature dishes at the popular NOBU restaurants are the miso black cod and miso eggplant. The semi-sweet and super savory miso sauce glaze is marinated on black cod and eggplants then broiled to golden perfection.

Philippe and Julian have been together for over 15 years, and they probably work so well together because they both have a serial drive to follow their hearts no matter what. While it might have culminated in your favorite kombucha, that’s not where it started.

Bánh Xèo - This Vietnamese favorite and celebrated during Lunar New Year is simply translated as a “sizzling cake" which refers to the sizzling sound when the crepe is cooking.

Bánh cam or bánh rán in Vietnamese is one of the most famous and beloved Vietnamese desserts.

This Tet/New Year’s special is definitely on the richer side being that it is deep fried. The outer shell is comprised of a glutinous rice wrapped with sesame seeds which makes it crispy and chewy and the inside is deliciously moist filled with sweet mung beans & coconut flakes.

Chuc Muc Mung Nam Moi or AKA Happy New Year in Vietnamese. It's important for me to learn a little more about our heritage and culture. There's a few dishes that are must haves to bring in the new year like Thit Kho and pickled bean sprouts (Dua Gia) and pickled mustard greens.

Growing up my dad used to make these pickled mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats. I never really realized but we ate these when we were kids so I guess my fermented infatuation started off very young!

Dua Gia is a classic Vietnamese pickled beansprouts and a beloved staple in any Vietnamese household. It’s a light and colorful pickle great to pair with salty meat and fish dishes. In Vietnam, it’s usually seen and served as a companion of roasted pork!

Entrepreneur (Philippe Trinh) credits Cornell Cooperative Extension of Ulster County for business success

Nuoc Mam Gung is a Vietnamese Ginger Fish Sauce that’s salty, fishy, sweet, with a little sour and spicyy zing. It’s a traditional Vietnamese dipping sauce typically used for meats cooked on the plainer side like poached duck or chicken.