Posts tagged with "chef"

Groceries by Mina Tocalini for 360 Magazine

TASTING HISTORY COOKBOOK

SIMON & SCHUSTER’S TILLER PRESS TO PUBLISH ‘TASTING HISTORY’ CREATOR AND HOST MAX MILLER’S DEBUT COOKBOOK BASED ON MILLER’S HISTORICAL RECIPE YOUTUBE SHOW

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The Food and History Show Celebrates Its One-Year Anniversary with a Special Episode on the Medieval Dish Cockentrice. Watch Here.

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Simon & Schuster’s Tiller Press announced that it will publish a historical cookbook by Max Miller based on his popular YouTube show, ‘Tasting History. The untitled cookbook, slated for publication in 2022, will feature some of the show’s most popular and unusual ancient recipes.

On ‘Tasting History,’ Miller recreates historical recipes from the Medieval and Renaissance Eras, Ancient Greek and Roman times and beyond, and spotlights traditional foods from around the world. The show’s popularity has exploded since the channel’s inception in February 2020. Amid nationwide stay-at-home-orders, ‘Tasting History’ has amassed over 570K+ subscribers and 23M+ total channel views, with viewers tuning in faithfully each Tuesday for their latest culinary history lesson, and perhaps to catch a glimpse of Max’s beloved feline companions, Jaime and Cersei.

“Here at Tiller Press, we love to discover emerging voices. Max’s voice has exploded with his ‘Tasting History’ show and we are thrilled to translate that voice to the written page, complete with his recreated recipes and the history behind each one,” said Anja Schmidt, Executive Editor, who acquired the title.

As today marks the channel’s one-year anniversary, Max will celebrate in true ‘Tasting History’ fashion with a special episode that will focus on the history behind the legendary medieval dish called Cockentrice, which consists of a suckling pig’s upper body sewn onto the bottom half of a capon. The full episode can be viewed here. 

For more information visit his Youtube and follow Max on Instagram.

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ABOUT SIMON & SCHUSTER

Simon & Schuster, a ViacomCBS Company, is a global leader in general interest publishing, dedicated to providing the best in fiction and nonfiction for readers of all ages, and in all printed, digital and audio formats. Its distinguished roster of authors includes many of the world’s most popular and widely recognized writers, and winners of the most prestigious literary honors and awards. It is home to numerous well-known imprints and divisions such as Simon & Schuster, Scribner, Atria Books, Gallery Books, Tiller Press, Adams Media, Simon & Schuster Children’s Publishing and Simon & Schuster Audio and international companies in Australia, Canada, India and the United Kingdom, and proudly brings the works of its authors to readers in more than 200 countries and territories. For more information visit our website.

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ABOUT ‘TASTING HISTORY’ 

‘Tasting History’ is a food and history show hosted by Max Miller on YouTube that explores the recreation of culinary delights from the Medieval and Renaissance Eras, to Ancient Greek and Roman times, and spotlights traditional foods from around the world. Since the channel’s inception in February 2020, ‘Tasting History’ has garnered over 570K+ channel subscribers, and over 23M+ total views. For more information, visit his Youtube, and follow Max on Instagram and on Twitter. Miller is represented by Jeremy Katz at The Katz Company and Innovative Artists.

Michelin chef article illustration by Kaelen Felix for 360 MAGAZINE

“Top Chef” Season 18

Bravo’s “Top Chef”, produced by Magical Elves, calls Portland, Oregon home for season 18, kicking off with two weeks of supersized premieres starting on Thursday, April 1 from 8:00 – 9:15 pm ET/PT.  This season, a new batch of 15 extremely talented Executive Chefs and restaurant owners, representing a cross-section of kitchens and food around the country, vie for the coveted title bringing their unique skillsets, diversity of cuisines and gamut of flavors.  With Portland as a picturesque backdrop and culinary inspiration, the chefs compete in a variety of challenges including celebrating PDX’s Pan-African cuisine to feeding hundreds of frontline workers and crabbing on the Oregon Coast in a tribute to the culinary icon and Oregonian James Beard.  For a sneak peek, visit Bravo’s website.

The Emmy and James Beard Award-winning series returns with host Padma Lakshmi, head judge Tom Colicchio and Gail Simmons.  For the first time ever, a collection of “Top Chef” all-star winners, finalists and favorites are joining an elite rotating judging and dining panel including Richard Blais, Carrie Baird, Nina Compton, Tiffany Derry, Gregory Gourdet, Melissa King, Kristen Kish, Edward Lee, Kwame Onwuachi, Amar Santana, Dale Talde and Brooke Williamson.   This season also includes appearances by José Andrés, Massimo Bottura, Gabriel Rucker and Alice Waters, as well as “Portlandia” stars Fred Armisen and Carrie Brownstein who stop by “Top Chef” Kitchen for a Quickfire Challenge.

Beginning Thursday, April 8, Bravo’s Emmy-Winning digital companion series “Top Chef: Last Chance Kitchen,” hosted by Tom Colicchio, returns for season ten as the eliminated chefs go head-to-head to try to cook their way back into the competition. Presented byBMW of North America,each week’s episode will be availableon Bravotv.com, On Demand or wherever you stream Bravo’s “Top Chef” at the conclusion of each week’s episode.

Meet the New Cheftestants:

*For more information on the cheftestants, please visit  Bravo’s website.

During a time of extreme hardship in the restaurant industry, these chefs have more on the line than ever before.  From working with foraged mushrooms and picking produce at the famous Hood River Fruit Loop to visiting the Tillamook Creamery, the chefs are tasked with cooking with Oregon’s natural bounty of ingredients.  With Padma, Tom and Gail and a table full of alums to impress, the expectations have never been higher, especially in this year’s unique Restaurant Wars where the teams must perfectly execute on a micro-restaurant concept with a cohesive seven-course tasting menu that rivals the best in the world. To stay in the game, the chefs must cook at their best while contending with a Quickfire using ingredients used on the Oregon Trail and a surf and turf elimination challenge honoring the Confederated Tribes of the Umatilla Indian Reservation. While in the “City of Roses,” the judges definitely don’t hold back their thorns as they narrow it down to find this season’s “Top Chef.”

The winning chef will earn the coveted title of “Top Chef,” $250,000 furnished by S.Pellegrino® Sparkling Natural Mineral Water, a feature in FOOD & WINE magazine and an appearance at the annual FOOD & WINE Classic in Aspen.

Last season, “Top Chef” ranked as 2020’s #1 food show across all of cable, averaging nearly 1 million P18-49 and 1.1 million P25-54.  Additionally, the season was up 42% on Video On Demand/Streaming, all told, it was viewed over 10 million times.  (Food Show: Nielsen, L7, P18-49/P25-54, FY 2020, including food programs across cable, excluding repeats. VOD/Streaming: Rentrak and Adobe Analytics, S17 vs. S16, includes STB, TVE (on+off), dMVPD, and OVD.)

“Top Chef” is produced by the Emmy Award-winning production company Magical Elves with Casey Kriley, Jo Sharon, Doneen Arquines and Hillary Olsen serving as executive producers.

About Magical Elves 

Magical Elves is a leading producer of award-winning, non-fiction content for domestic and international television markets. Known for hits like “Top Chef” (Bravo), “Nailed It!” (Netflix), “Sugar Rush” (Netflix), “Cold Justice” (Oxygen) and “Brain Games” reboot (Nat Geo), Magical Elves is a veteran production company with a long track record of consistently delivering the highest quality programming. Magical Elves is a part of The Tinopolis Group’s portfolio of production companies. For more information, visit www.magicalelves.com.

About Bravo Media

Bravo is the premier lifestyle and entertainment brand that drives cultural conversation around its high-quality, interactive original content across all platforms. The network features a diverse slate of original programming, including Emmy Award-winning “Top Chef” and “Project Runway,” fan-favorites “Vanderpump Rules,” “Below Deck,” “Southern Charm,” and the highly popular “Million Dollar Listing” and “The Real Housewives” franchises. Bravo also boasts the only live late-night talk show on television with the critically acclaimed “Watch What Happens Live with Andy Cohen,” which has become a nightly destination for A-list celebrities. Bravo is part of the NBCUniversal Television and Streaming portfolio, which includes NBCU’s broadcast, cable and streaming platforms: NBC, Bravo, E!, Oxygen, SYFY, Universal Kids, USA Network and Peacock. For more information, visit BravoTV.com.

vegetables by Nicole salazar for 360 magazine

Michelle Obama Encourages Picky Eaters

When I was a small child, I never ate the vegetables I encountered on my dinner plate, preferring instead to kick, scream, whine, and then feed the offending dish to the dog. How different things might’ve been if former First Lady Michelle Obama was the one gently encouraging me to eat my peas, using Muppet-adjacent puppets and her soothing presence! Unfortunately, I had to learn the hard way, but for the children of America who are now currently throwing handfuls of broccoli at their parents in protest, Obama’s new show, Waffles + Mochi, premiering on March 16 on Netflix, is here to save the day.

There’s little information about what this show will entail, beyond the above tweet, which features Michelle Obama cradling a small, winsome mochi in her hand, flanked on either side by an overzealous bee with glasses and some sort of Yeti-thing, whom I presume is Waffles, as it is wearing a scarf and a frozen waffle as an accessory. The show will be produced by Higher Ground, the Obamas’ production company. My assumption is that Waffles + Mochi is a reworked version of Listen to Your Vegetables & Eat Your Parents, which was reported in 2019 as the title of a half-hour children’s show that would take young children and their families around the globe on an adventure that tells us the story of our food.”

Again, we know very little about the show, because all we’re working with here is the former name and then the image of Michelle Obama flanked by Muppet-adjacent puppets, but what I’m hoping is that this culinary adventure will be a spiritual cousin to the earliest seasons of Sesame Street, which were quirky and weird and just as enjoyable to watch now, as an adult, as they were when I was a small child. Children’s television is at its best when it resonates with both children and adults who are lightly stoned.

Please read on in this article in Jezebel. 

Hotel illustration done by Mina Tocalini of 360 MAGAZINE.

Exceptional Chefs at Green Pearls Hotels

Green Pearls hotels can be found all around the globe, with each destination and venue offering uniquely unforgettable experiences. One of the greatest features among the Green Pearls hotels are the exceptional chefs. Below, are some of are favorites.

The Smiling Gecko Project’s The Farmhouse

The Vietnam War and the Khmer Rouge’s reign of terror destroyed large parts of Cambodia’s infrastructure and the population still suffers from poverty and hunger. But, the Smiling Gecko Project enables families to help themselves following the devastation that many Cambodian people face. With the Smiling Gecko, projects have been defined based on four pillars of education, agriculture, handcrafts/production and tourism/gastronomy to aid in the fight against poverty.

The Farmhouse and restaurant are the perfect example of Smiling Gecko project. Built in 2015, the idea was to accommodate tourists and students involved in the project. The Farmhouse offers a sustainable training and employment place for local residents and offers secure jobs with humane working conditions. They are able to earn a living and sustainably support themselves and their families.

One of the success stories of the project is that of chef Mariya Un Noun.

“I garnish my food with love,” says the 30-year-old chef. Her story begins in the slums of Phnom Penh in Cambodia. After only being able to attend 3 years of school growing up, Mariya Un Noun now works as the Executive Chef at the Smiling Gecko Farmhouse.

The mother of two children came to Smiling Gecko in 2014, where she quickly attracted attention with her passion and talent for cooking. Since the opening of the Farmhouse Smiling Gecko restaurant in 2015, Mariya has played a crucial role in the development of the menu. The young Cambodian interprets local specialties in her own creative way.  A partnership with The Farmhouse gives young European chefs the opportunity to work with Mariya in the farmhouse and to bring the soul of Cambodian cuisine to the world.

Dolomites’ Hotel Paradiso Pure.Living

On the other side of the world, in the newly opened 100% holistic vegetarian Hotel Paradiso located on the Seiser Alm, another chef surprises her guests with creativity and skill.

Opened in July 2020 after extensive renovations, Paradiso Pure.Living is the first vegetarian and sustainable hotel on the Seiser Alm, the largest high alpine pasture in Europe which is nestled in the middle of the Dolomites.

The concept is based on the vision of a healthy and sustainable lifestyle. It is the owners’ wish to inspire guests to take ideas home with them and integrate them into their everyday life. The 100% vegetarian cuisine offers a delicious, natural variety and at the same time contributes to the environment. This vision comes to life with chef Federica Scolta.

Born in Abruzzo in 1982, Scolta’s path leads her through Italy after studying international relations. She gained her first experiences in simple Trattorias, but her talent and passion led her to well-known starred restaurants, where she continued to develop her passion and skills.

 “Being vegetarian is a choice for life, it means becoming aware that what we eat is transformed into energy to support our body, soul and spirit.”

At the Hotel Paradiso Pure.Living, Federica, as a chef, follows a 100% vegetarian approach in the knowledge that this concept promotes personal health while reducing the carbon footprint in our fragile environment.

Ocean View illustration done by Mina Tocalini of 360 MAGAZINE.

Florida Mijas Beach

Only 25 kilometres away from Málaga and 20 minutes away from the most populated areas of the Costa de Sol, Florida Mijas Beach—a new complex where the name of the game is enjoyment in each and every one of its corners both day and night—opens its doors in Cala de Mijas. Dining and entertainment come together in 3,000 square metres of floor space comprising a restaurant, terrace, beach club with pool, sun lounge area on the beach and nightclub.

After captivating thousands of visitors in Madrid and Valencia, the Florida brand’s love for Andalusia drove it to search for a location down south where it could offer an all-around experience. Thus, it found the ideal multicultural venue in Mijas, where the group can continue growing and sharing its expertise in organising events, providing leisure activities and superbly catering to a large number of diners. Florida Mijas Beach has been created with a universal vocation: the enjoyment of locals and visitors—whether Spanish or international—alike, groups of friends, family and events.

Chef Iván Cerdeño is the mastermind behind a menu exclusively created for the restaurant based on local, seasonal produce. Awarded one Michelin star for his restaurant Iván Cerdeño-Cigarral del Ángel, the Toledo-born chef is responsible for the Culinary Management of Florida Mijas Beach as part of the Florida Family in its most Mediterranean iteration, offering Spanish cuisine with a refreshing twist through two clearly differentiated menus for the restaurant—more formal and avant-garde—and the beach club—much more informal with finger foods.

Among the dishes created by the chef, it’s worth pointing out the cured and marinated dishes such as salted fish or Salad Olivier with shrimp, dishes featuring the bounty of the land and the sea such as the traditional gazpachuelo from Málaga with salted fish, fried aubergine with rosemary honey from Ronda, fish such as fried whole rubberlip grunt with caper mayonnaise, and charcoal-grilled small cuttlefish. There are also Almadraba tuna delicacies such as red tuna tartare with tomato and smashed-up fried eggs, aside from an assortment of rice and meat dishes accompanied by side dishes that are up to the diners. And let’s not forget the famous ham croquette named the ‘Best Croquette in the World for 2020’.

Diners can enjoy the different nuances of the culinary offerings in any corner of the restaurant while taking in the breathtaking views of the Mediterranean Sea. Florida Mijas Beach is comprised of different areas where the ultimate goal is enjoyment: Palmira Mijas, with its restaurant, terrace and cocktail lounge, is the most remarkable—gastronomically speaking—with offerings that juxtapose the avant-garde with tradition. In contrast, there’s Origen, divided into Origen Pool–for those who wish to sunbathe on sun loungers around the pool, enjoy the freshest fare or enjoy a drink at the Bar for the famous Afternoon Drinks—and Origen Beach—for those who prefer to kick back and relax on daybeds by the beach and the pool’s restaurant area.

And lastly, Lighthouse, the trend-setting nightclub where everyone can enjoy the cheekiest and most fun-filled nights until 3am. The place to be to spend the best nights in the area, which delivers everything that Florida Nights is widely famous for. A space that will offer different entertainment options throughout the night.

What’s more, the versatility and multidisciplinary nature of Florida Mijas Beach make it a venue with a unique style where all kinds of events can be held, ranging from corporate events to networking meetings with a buffet and hors d’oeuvres, including more informal meetings and even private events such as weddings boasting sea views. The diversity of spaces, the different menu options and the excellent quality of the ingredients used in the dishes are just some of the reasons why Florida Mijas Beach is the ideal venue for an event, where the customers’ enjoyment comes first.

With this opening in such a distinctive environment, the Florida Mijas Beach team seeks to add an all-encompassing tourist experience to the wide range of choices in Mijas, in order to give customers a unique experience throughout the day and night.

SUMMER OPENING HOURS

Open Monday to Sunday from 11 AM to 3 AM

Origen Beach Club:

Thursday, Friday & Saturday: Open from 11 AM to 2 AM

Sunday, Monday & Tuesday: Open from 11 AM to 11 PM

Palmira Restaurant:

Open from 11 AM to 12 AM midnight

Average Price:

Palmira Mijas: €40–45

Origen: €30–35

Follow Florida Mijas Beach: Facebook | Instagram

Dr. Murphy’s Food Hall Culinary Vendors

Slated to open this August within the historic Cook County Hospital, Dr. Murphy’s Food Hall, 1811 W. Harrison St., operated by Hospitality HQ (HHQ), the bespoke culinary consulting and management group helmed by award-winning chef Akhtar Nawab, announced

today their diverse and exciting lineup of inaugural restaurant vendors. Named in recognition of Dr. John B. Murphy – one of America’s preeminent pioneering surgeons through the turn of the last century who studied, interned and taught at Cook County Hospital – the 10,000 sq. ft. destination includes an outdoor patio, a vibrant bar and lounge, as well as a range of chef-driven vendors. Nine of the founding restaurant vendors are minority and women-owned businesses (MWBE).

“Our team has worked hard to put together an amazing lineup of distinctive culinary concepts, from Southern and Indian, to BBQ and desserts,” said Chef Nawab. “We are proud to be home to a number of

local vendors launching their first brick and mortar locations or taking the chance and expanding their business with us during these times. We look forward to going on this journey with them together as a team and establishing ourselves as a part of the community.”

The inaugural vendor lineup for Dr. Murphy’s Food Hall includes:

Brekkie & Bake Shop

Introducing her new and first restaurant concept, Chef/Owner Taylor Bischof will bring Brekkie & Bake Shop to Dr. Murphy’s Food Hall. Serving high quality breakfast items made from fresh ingredients,

Brekkie & Bake Shop will offer a variety of breakfast sandwiches, bowls, overnight oats, and baked goods.

Crockett Cookies (MWBE)

Inspired by a nostalgic love of the iconic peanut butter cookies served in Chicago’s public schools, Owner and CEO Cheryl Crockett started Crockett Cookies by making lunchroom style butter cookies for family and friends. Fast forward to today and her company bakes over 5,000 of her famous cookies daily for local and nationwide orders. Dr. Murphy’s Food Hall will be home to the first Crockett Cookies storefront.

Classic Cobbler (MWBE)

Owned by Bran’Arla Johnson, Classic Cobbler is a family owned businesses specializing in home-made fruit cobblers and pies. The desserts are made with the finest quality ingredients and no preservatives, having been perfected across generations, beginning in the South before migrating to the Midwest. Guests of Classic Cobbler’s first brick-and-mortar location within the food hall will enjoy the cobblers’ and pies’ flaky, buttery crusts and just-right mix of fruits and spices.

Doc’s Bar (MBE)

At the heart of Dr. Murphy’s Food Hall sits Doc’s Bar, the best place to wind down in Cook County. Fun and laid-back with an elevated approach to hospitality, Doc’s offers ample seating at the bar as well as dedicated drink service throughout the food hall. The menu at Doc’s Bar features a selection of great local craft beers and wine by the glass or bottle, plus a range of updated twists on classic cocktails with nods to Chicagoland and beyond.

Jarabe (MBE)

Brothers Teddy and Alexis Vejar opened Jarabe in 2015 inside a small storefront in the Medical District as an off-shoot of La Adelita, one of Chicago’s original food trucks. Dr. Murphy’s Food Hall marks the second location of their popular taqueria, where the duo will continue in their ever-evolving expression of love for the regional food cultures of their native Mexico and the Mexican Diaspora. From tacos to burritos, everything at Jarabe is made from scratch and cooked to order using only the finest ingredients.

Kathmandu Momo Station (MBE)

Co-owners Rocky Shrestha and Sagar Gurung are bringing authentic Nepalese street cuisine to Dr. Murphy’s Food Hall with the third location of their celebrated restaurant. Kathmandu Momo Station will serve their award-winning dumplings, called momo, and expand upon their focused menu with additional ethnic and authentic Nepalese and Burmese flavors that will only be offered at the Chicago location.

Lexington Betty (MWBE) 

Originally starting out as a food truck, Lexington Betty Smoke House has served authentic barbecue throughout the Chicagoland area for many years. Chef/Owner Dominique Leach brings extensive knowledge and experience of the craft of BBQ to the new location which will serve Lexington Betty’s famous beef brisket, rib tips, BBQ chicken and more.

Lil’ Delta (MBE)

An ode to the food, beverage, and culture of the Mississippi Delta region from co-owners Eldridge Williams and Robert Johnson, Lil’ Delta is the first spin-off of celebrated sister restaurant, The Delta, in Wicker Park. Lil’ Delta will feature fan favorites from the original location, including their signature Mississippi Red Hot tamales and hush puppies, along with new and exciting fare.

Maharani Indian Cuisine (MBE)

Maharani Indian Cuisine is the second location of Chef/Owner Amit Singh’s modern Indian concept, following his first opening within Inner Rail Food Hall in Omaha, NE in October 2019. Paying homage to Amit’s heritage, Maharani Indian Cuisine will serve a variety of modern Indian dishes including kebabs, biryani, curry plates, naan, and the signature thali, a bountiful plate inspired by traditional Indian buffets. Vegetarian, vegan, and allergy-free items are also available upon request.

Ottobagatto

A community and value-driven, no fuss, New York via Staten Island-style pizzeria, Ottobagatto’s first brick-and-mortar location in Dr. Murphy’s Food Hall will serve small pies, bright salads and Italian wrap sandwiches, called piadini, using thoughtfully sourced produce. Brought to Dr. Murphy’s Food Hall by Chef/Owner Ed Carew, Ottobagatto’s signature pizza dough is carefully made using a long fermentation technique, making their pizzas extra delicious and more nutritious than typical processed doughs.

Passion House Coffee

A small-batch specialty roaster founded by lifelong coffee professional Joshua Millman in Chicago in 2011, Passion House Coffee meticulously sources freshly harvested beans from farms around the globe, hand-roasting them to achieve balanced, complex, and beautiful flavors. Marking the third location of the beloved roaster, the Dr. Murphy’s Food Hall location will serve lattes, seasonal coffee, freshly roasted bags of coffee, and rotating pastries. 

Viet Nom Nom (MBE)

Owned by Alan Moy, Viet Nom Nom is a Vietnamese-inspired quick service restaurant serving its own modern, healthful take on traditional classics like banh mis, summer rolls, and pho. The restaurant’s affordable and customizable menu features all housemade and from-scratch recipes, highlighting local ingredients, purveyors and community partners wherever possible. Viet Nom Nom packs flavor into every fresh, nutritious dish, seamlessly catering to the growing dietary needs of today’s modern diners with plenty of vegan, gluten- and dairy-free options. To provide all with the utmost confidence in public dining after

COVID-19, Dr. Murphy’s Food Hall will offer spacious seating areas, modular tables, an 800 sq. ft. outdoor dining space, a designated takeout/pickup area, integrated online ordering technology, and contactless payment systems.

Situated on Chicago’s Near West Side, Dr. Murphy’s Food Hall will be the only destination of its kind in the area, providing unique and delicious dining opportunities and accessible options to those visiting and working in the largest urban concentration of healthcare institutions, biotechnology hubs and technology-based incubators in the country. Dr. Murphy’s Food Hall is part of the Cook County Hospital’s transformative $150 million renovation, which will also include fully leased medical office space, a daycare center, and a 210-room Hyatt Place and Hyatt House Chicago Medical/University District hotel, the first combined Hyatt Place and Hyatt House hotels located in Chicago.

The project is led by Murphy Real Estate Services and its design and operating partners, including Hospitality HQ, Walsh Investors, MB Real Estate, Eimer Design, and Colicchio Consulting.

Dr. Murphy’s Food Hall will be open from 6:30 a.m. – 9 p.m. Sunday – Thursday and 6:30 a.m. – 10:30 p.m. Friday – Saturday. Coffee service begins at 6:30 a.m., Breakfast at 7 a.m., and Lunch and Dinner at 11 a.m. daily. For more information, visit www.drmurphysfoodhall.com

Daniel Boulud, Vaughn Lowery, 360 Magazine

Daniel Boulud Opens Dubai Restaurant

Award-winning, Michelin-starred Chef, Daniel Boulud, to open first Dubai restaurant in Sofitel Dubai Wafi

Brasserie Boulud, a new dining concept by Daniel Boulud – chef-owner of award-winning restaurants around the globe – is set to open its doors this September within Sofitel Dubai Wafi in the United Arab Emirates. Inspired by the French art de vivre, Boulud’s very first restaurant in the Middle East will offer French-inspired contemporary cuisine, rooted in tradition.

While Boulud hails from outside Lyon, France, it is in New York, that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Renowned for the modern appeal he adds to soulful cooking in authentic French classics, he has continuously evolved his cuisine and expanded his dining concepts in Washington DC, Miami, Palm Beach, Toronto, Montreal, London, Singapore, and now Dubai.

Drawing on his vast culinary knowledge, Boulud has chosen French Chef de Cuisine Nicolas Lemoyne to take the helm of Brasserie Boulud. Bringing more than 15 years of experience under his chef’s apron including working at Restaurant Daniel, Boulud’s flagship restaurant in New York, Lemoyne will bring a completely new French experience to Dubai’s current dining scene. The menu is inspired by the rhythm of the seasons and the finest ingredients, with specialties such as Melon Soup with Shrimp and Lemongrass, Homemade Duck and Foie Gras Rillette, Terrine of Spiced Lamb with Eggplant, Dover Sole Veronique with Romanesco Broccoli, BB Burger with Tomato Confit, Arugula and Raclette Cheese, Chicken Tagine with Saffron Cauliflower and Green Olives, Apricot Clafoutis with Pistachio, and Tarte au Chocolat et Framboises.

Stepping into timeless elegance, the beautiful décor of Brasserie Boulud will capture the imagination of the most discerning of diners. As guests walk into the restaurant, the art deco design theme is apparent throughout the venue as modern styles are combined with fine craftsmanship and rich materials. Eyes immediately gravitate to the soaring mirrored ceiling accentuated by modern chandeliers and the classic neutral color palette provides an understated, modern and relaxed atmosphere. The open kitchen offers a multi-sensory dining experience as the chefs showcase their skills. During weekends, live entertainment will accompany the dining experience, inviting guests to take refuge from a busy city life and live the French way.

Said Daniel Boulud of the partnership, “We are so excited to be bringing Brasserie Boulud to our friends in the Middle East for the very first time and we cannot imagine a better partner than Sofitel, a brand that echoes so many of the principles we stand for. They share in our passion for excellence in both hospitality and cuisine, and we look forward to providing an extraordinary experience to their guests.”

When it comes to eating and drinking well, Dubai’s dining scene is renowned for its diverse and globally driven nature. However, Brasserie Boulud is set to be a unique destination in itself – a bastion of taste and the true meaning of gastronomie française.

About Chef Daniel Boulud

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients.

Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach across the U.S., as well as London, Toronto, Montreal and Singapore. His culinary empire has brought him many accolades, including two Michelin-starred flagship, Daniel in New-York. Boulud’s culinary style and reverence to mentorship is also reflected in ten books, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013), My Best: Daniel Boulud (Ducasse Books, 2014) and a recently updated version of Letters to a Young Chef (Basic Books, 2017. In 2015, the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’

About Sofitel Dubai Wafi

A sophisticated and chic address in the epicenter of luxury, Sofitel Dubai Wafi elegantly merges modern French art de vivre and ancient Egyptian heritage with the essence and culture of the UAE. Adorned with a gold pyramidion and in the shape of an obelisk, representative of the Luxor Obelisk currently in Paris, Sofitel Dubai Wafi majestically thrones in the heart of Dubai. Connected to Wafi, a premium shopping and leisure destination, the hotel is just 10 minutes away from Dubai International Airport, as well as major cultural and tourist attractions in the city.

apron, food, vegetables, veggies, illustration, cooking, cookwear

Your Guide to BBQ Smokers for the Best Barbeque Cooking

Section 1: Introduction

Do you want to take your barbeque to the next level? You can do that with the right BBQ smoker. Though you can always cook a flesh on a standard grill, your meat may lack the texture and flavor that comes with smoking.

Getting a BBQ smoker can be a bit stressful for some people because of the numerous brands to consider. All of them come with a wide range of features making it difficult to make a pick. This short guide examines the main types of smokers on the market today, their advantages and disadvantages, and how to maintain them.

Section 2: Basics

Section 2.1: Meaning of smoking?

When you surround the flesh in a flavor-filled chamber over a period while keeping the temperature low, then you’re smoking the meat. This act will cause the beef to have the same flavor as the smoke and, in turn, removes traces of moisture, helping the meat to last longer.

Section 2.2: What is a smoker?

A smoker is an appliance for cooking in a controlled, smoky environment for making barbeque. It produces smoke and holds it around the meat for absorption. 

There are various ways to smoke under slow heat using many smoker/grill types available today. You can purchase charcoal smokers, gas smokers, wood smokers, pellet smokers, and electric smokers. Each of them has advantages and disadvantages, but the most crucial factor is the type of meat you’re smoking.

Section 2.3: Types of Barbeque smokers

Vertical water smokers

This type is otherwise called a bullet smoker, and most beginners start with it, typically the Weber Smokey Mountain. They’re cute and compact with a small footprint to fit onto the most insignificant of patios. 

  • Advantages

They’re one of the most inexpensive types of smokers and are easy to use. It can be easily transported in a truck and does not take up much space on the patio.

  • Disadvantages

It has a small cooking capacity. The water pan can get greasy and will have to be cleaned after every cook.

Offset smokers

An offset smoker has both a firebox and a cooking chamber. The two-part design makes lighting and heating less stressful.

  • Advantages

They’re cheap and straightforward with lots of space for food.

  • Disadvantages

The temperature is hard to control and requires skill.

Box smokers

This is cabinet or vault with a heat source at the base and a rack on the top. It conserves more heat because of the unique position of the heat source.

  • Advantages

Though good ones cost a lot more, they do produce large amounts of great barbeque in a highly controllable environment. These smokers can be the most dependable and easiest-to-use smokers on the market.

  • Disadvantages

Most box smokers on sale are less efficient, lack insulation, loses heat quickly, though they’re more expensive than vertical types.

Drum smoker

These types of smokers are now being used in barbeque competitions. This vertical-style smoker is effective and efficient. The cylindrical design does an excellent job by trapping heat and radiating it evenly throughout the entire inside of the barrel.

  • Advantages

These types of smokers are usually cheap. It gives the meat a unique flavor and holds consistent temperature for long periods.

  • Disadvantages

They require some skill and practice and also run hot.

Smoker ovens

They are like ovens in the home such that you might want them indoors, but it’s best to use them outside.

  • Advantages

This one can smoke more meat at a time, making it ideal for commercial applications.

  • Disadvantages

It is not suitable for indoor use because of carbon (II) oxide poisoning.

Kamado Grill

Looking for a slow cooker, Kamado Grill is an ideal choice. It has high-quality insulation and functional vents.

  • Advantages

They are durable, attractive, and can heat up to 750 degrees Fahrenheit and over.

  • Disadvantages

They are comparatively expensive and have space limitations also.

Pellet grill

Wood is the primary fuel for the pellet grill. High-quality wood generates light and cleaner smoke with a significant amount of energy.

  • Advantages

You can use it as a grill or smoker. The smoke is more suitable for smoking though you can still use it for grills.

  • Disadvantages

Pellet grills come at a relatively higher cost. They sometimes have several moving parts, making them difficult to maintain.

Section 3: Techniques/Tips to improve

Section 3.1: Tips on how to maintain your smoker

  • Ashes can form a byproduct that promotes rusting. You can let ashes cool before you sweep and dispose them in the airtight metal container.
  • Meathead Goldwyn mentioned that grill grates and influx of carbon on the lid doesn’t improve food flavor.

Section 4: Correcting Common Problems

Section 4.1: Common meat smoking mistakes to avoid

Smoking meat is a great way to enhance, but there are some common pitfalls beginners should try to avoid.

  • Incomplete preheating of the smoker

Whatever recipe you use; it will tell you how long it takes to smoke a particular piece of meat. You’ll also be given a simple preheat temperature so you’ll have to warm up the smoker first. Though it makes the process longer, it will provide you with the ideal cook and smoke temperature to get the perfect flavor.

  • Opt for a lighter fluid

The most convenient way of doing this is to use a chemical to initiate the fire.

  • Using high density or much wood

If the wood is much, vast clouds of smoke will be produced, but a single stream of smoke can effectively flavor the meat. A considerable amount of smoke can overpower the flavor of the flesh and even render the meat inedible.

  • Starting too fast

The best way to smoke meat is to start slowly and gradually increase the temperature.

  • Wood quality is poor

Don’t use non-seasonal wood, green, or wet wood. Greenwood is reserved for seasoned professionals who know precisely how to use it. If you’re a beginner, greenwood can cause the meat to become bitter.

Section 5: Analysis of Best Practices in the Industry

  • Smokers come in a range of different sizes
  • An offset smoker is the most traditional type of smoker and is completely wood-fired. The firebox is by the side where you build your smoke.
  • There are pellet smokers too. Fill it in with compressed wood pellets. They’re available in a different range of flavors. An electronic spark ignites them, moves in through the unit, and you can set the temperatures.
  • For the Kamado smokers, the ceramic provides excellent induction of heat.
  • The water or bullet smoker has a charcoal pan at the bottom. There is also a water pan to regulate moisture within the chamber.
  • For vertical smokers, the charcoal is placed at the bottom with a water pan in the middle. You can control your airflow on both sides.

https://youtu.be/6Gk2e9BUDpc

In the above video, Jess Pryles, the original hardcore Carnivore, tried to explain many of the different types of smokers out there.

Section 6: Tools you can use

  • A good smoker
  • Thermometer
  • Digital meat thermometer
  • Tongs
  • Spatula
  • Meat Claws
  • Gloves 

La Gaia x Repsol Sun Award

La Gaia, the flagship restaurant located in the Ibiza Gran Hotel, receives its second Sol Repsol thanks to its Mediterranean Kaiseki gastronomic proposal.

La Gaia, the iconic restaurant at Ibiza Gran Hotel, wins its second Repsol Sun. With this award, the Spanish Repsol Guide recognizes the excellence of the gastronomic proposal and experience offered by the chef Óscar Molina and his team. La Gaia aims at taking its culinary offer a step further through its gastronomic concept: Mediterranean Kaiseki. An enveloping ceremony for the five senses with Japanese and Mediterranean influences. While finding the perfect balance between haute cuisine and artistic expression, Óscar Molina shows his most personal side through elaborations that tell stories and express his life experiences.

There is a new gastronomic landmark to celebrate in Balearic Islands as of 2020. La Gaia, the flagship restaurant of Ibiza Gran Hotel, just won its second Repsol Sun, the award that the Spanish Repsol Guide gives away every year to the best restaurants and chefs in order to reward the excellence of a culinary proposal and service. Thus, the restaurant becomes the only one to obtain the second distinction within the islands in this edition.

Within a magnificent location in the island and led by the chef Óscar Molina, La Gaia is the unique fusion cuisine restaurant that has conquered the most demanding palates in Ibiza. Since its opening, his essence and philosophy have always been present within the project and culinary proposal. A new gastronomic concept that has never stopped evolving due to Oscar’s self-demand and curiosity for trying new techniques, flavours and textures while surprising. Thus, in order to keep looking for the excellence and sophistication and after winning its first Repsol Sun in 2017, La Gaia presented its new gastronomic concept in 2019 under Mediterranean Kaiseki.

With this proposal, which will be the main pillar of the gastronomic experience at La Gaia in 2020, Molina and his team turn every dinner into an authentic enveloping ceremony where every detail, color, texture and flavour are balance in every dish to express and show the intensity of the flavours at its finest. In the same way and being completely aware of the rich environment that surrounds the island, Balearic Islands and the Mediterranean sea are very present in every creation through the techniques, ingredients and flavours.

Through a dynamic menu that evolves and changes throughout the season, Mediterranean Kaiseki is also the most personal culinary proposal of the chef Óscar Molina, who uses every plate as a canvas to capture his experiences, memories, emotions and reivindicaciones.

“Obtaining the second Repsol Sun is not only a huge pride and joy but also an incredible energy and enthusiasm boost for the whole team. Starting off the season with this recognition makes us commencing with more hope and goodwill if possible. We can’t wait to open La Gaia doors again this year to keep exceeding our expectations and giving away special moments for our dinners. We want to move them through an excellent gastronomic experience with a very personal and careful treatment that makes them feel like at home” states the chef Óscar Molina.

About La Gaia:
La Gaia is the gastronomic flagship restaurant of Ibiza Gran Hotel. Managed by the chef Óscar Molina and inspired by the Japanese Kaiseki tradition that reflects the perfect combination between haute cusine and artistic expression around the Mediterranean universe, La Gaia has designed a culinary proposal capable of transporting the most exquisite palates into other gastronomic worlds. The result is a whole menu with a strong personality and creative winks that come from the very latest gastronomic trends.

LA GAIA
Address: Passeig Joan Carles I, 17, 07800 Ibiza
Opening times: Monday to Sunday from 20:00 to 1:00
Average price: 80 – 100€/pp
Tasting menu: 80€/pp
Reservations: +34 971 806 806

La Gaia, Ibiza Gran Hotel, Repsol Sun, Vaughn Lowery, 360 Magazine, Óscar Molina, La Gaia, Ibiza Gran Hotel, Repsol Sun, Óscar Molina, Vaughn Lowery, 360 Magazine,

S. Pellegrino x Young Chef 2020 Jurors

S.Pellegrino Announces Jurors for the Global Final of Their Young Chef 2020 Competition

S.Pellegrino has announced the seven jurors who will be judging the Grand Finale of their Young Chef 2020 competition, taking place in Milan on 8-9 May 2020.

A constantly engaged talent platform that nurtures the future of gastronomy, S.Pellegrino Young Chef saw 134 young chefs all over the globe taking part in live cook-offs in front of international jury panels from the participating countries of twelve different regions. The twelve finalists will cook in front of the Seven Sages, an esteemed jury panel made up of seven giants of global gastronomy who, believing that the culture and ethics behind a plate will make the difference for a chef in the future, will judge their dishes to find the final winner.

The ‘Seven Sages’ are:

Mauro Colagreco, the Italian-Argentine chef who has been declared No 1 at The World’s 50 Best Restaurants Awards 2019 with his three-Michelin star restaurant Mirazur in Menton, France. He works to provide maximum quality through using local ingredients, stating; “As chefs, we are obliged to focalize on the sustainability and the future of our planet.”

Andreas Caminada a Swiss chef and entrepreneur who holds three Michelin stars at his restaurant Schloss Schauenstein. His philosophy is to stay true to his roots, only using seasonal ingredients from surrounding castle grounds or hand-picked local producers. He received the World’s 50 Best Sustainable Restaurant Award for his environmental and social approach at Schloss Schauenstein in 2019.

Clare Smyth, the first female British chef to hold and retain three Michelin stars, named the World’s Best Female Chef 2018 by the World’s 50 Best Restaurants. The ingredients she uses for her British cuisine are selected after a long research among local farmers and independent artisanals and have a strong ethic and sustainable aspect.

Pim Techamuanvivit, is the executive chef of Nahm in Bangkok (one Michelin star since 2017), and the chef/owner Kin Khao (one Michelin star since 2015) and the recently-opened Nari in San Francisco. Committed to sustainability and food waste prevention, she supports the future of Thai food by working closely with local artisan producers, fishermen and farmers to source impeccable ingredients for her kitchens.

Enrico Bartolini is currently the most starred Italian chef. In 2019 his restaurant, Enrico Bartolini – Mudec, received three Michelin stars, marking the return of a three-stars restaurant in Milan, after more than 25 years. His philosophy is to be contemporary classic, blending tradition with innovation and endless experimentation, to create new flavours that are packed with memories.

Manoella Buffara, a Brazilian chef who studied in Italy. Her restaurant Manu was named ‘One to Watch’ by Latin America’s 50 Best in 2018, and to promote sustainability she created a model in which the protection of nature is the task of everyone, using urban gardens to bring communities together by sharing crops.

Gavin Kaysen, owner of the Spoon and Stable Restaurant in Minneapolis, is a gifted U.S. chef and a visionary entrepreneur. Believing that mentorship is still very relevant in the gastronomy profession, Kaysen is strongly committed in helping the next generation of young culinarians refine their skills in the kitchen. He is one of the founding mentors of the nonprofit Ment’or BKB Foundation (formerly Bocuse d’Or USA Foundation) and he took part in the S.Pellegrino Young Chef 2018 event, mentoring the winning candidate for USA team.

The jurors will be judging the finalists based on three key attributes – technical skills, creativity and personal belief – as well as the candidates’ potential to create positive change in society through food. The chef who displays these attributes most successfully will be crowned S.Pellegrino Young Chef 2020.

This year’s culinary journey will also host a one-day Forum curated by Fine Dining Lovers – the online leading voice in gastronomy by S.Pellegrino and Acqua Panna for worldwide food enthusiasts – that will be dedicated to human and food sustainability in Gastronomy. Young and top chefs will take turns on stage to share their view and experience about kitchen culture and sustainable practices: to name one for all, the world-renowned chef Massimo Bottura will run a special lecture.

FineDiningLovers will share insights on S. Pellegrino Young Chef 2020: follow the story on www.finedininglovers.com and @finedininglovers socials.

Click here to discover more about the exciting talent search: