Posts tagged with "cooking"

Tips to Take Your Cooking to the Next Level

If there’s one thing that most people can agree on, it’s that cooking is a lot of work. But for some, the satisfaction of creating a delicious meal is worth all the fuss and mess. They enjoy experimenting with different herbs and spices and nothing is out of the question when it comes to trying new dishes. If you fit into this category and you’re here with the hope of taking your cooking skills to the next level, we’ve got you covered. 

Always Use Fresh, High-Quality Ingredients

In order to make the best tasting food, you need to use fresh, high-quality ingredients. This means buying produce from local farmers markets, or getting meat and seafood from a trusted butcher or fishmonger. When you choose fresh ingredients, the flavors are much more intense and the food will be more nutritious too. It’s a win-win.

Expand Your Horizons

One of the best ways to learn about new types of dishes and forms of cooking is to travel. That’s right; now is the best time to jump on a plane and go to a country that’s famous for their culinary delights. Even if you don’t have the cash up front, loans are always an option and trust us when we say that you and your palette will have the experience of a lifetime. The trip will be worth every cent. Imagine sitting in Rome eating authentic rigatoni carbonara as the sun sets. Or sipping some chicken pho on a busy side street in Vietnam? Or enjoying some huevos rancheros for breakfast on a beach in Mexico? Sounds like a dream, right? 

Get Organized 

If you want to be efficient and make the most of your time in the kitchen, you need to be organized. Start by creating designated workspaces for certain tasks. You could have a section for prep work, one for cooking, and one for cleaning. Next, organize your cooking utensils and ingredients by type. Doing so will make finding what you need super easy and you’ll never have to fumble in a drawer for a potato peeler again. For pots and pans, group them according to the size. Get a storage box for appliances that you want to keep but rarely use and stick a label that lists the contents on the outside of the box. It’s the simple changes that will make a big difference to your workflow. 

Plan Your Meals in Advance

If you’re like most, you probably don’t have a lot of time to spend in the kitchen each day. If so, planning is key especially if you live a clean lifestyle and want your meals to reflect that. Not only will being prepared help you save money, but it will also help you stay healthy and organized. The best way to plan your meals is to create a weekly menu. This way, you’ll know exactly what you’re going to cook each day and you won’t have to waste time deciding what to make. You can find plenty of recipes online or in cookbooks, or you can come up with your own ideas. Once you’ve created your menu, make a grocery list based on the ingredients you’ll need. In time, you’ll build up a supply of different spices and essentials and you won’t have to go to the store as regularly. 

Chef Adrianne Calvo headshot image via Adrianne Calvo for use by 360 Magazine

Chef Adrianne Calvo

Highly acclaimed chef, author, television personality and YouTube host Adrianne Calvo embodies the essence of the American dream. Opening her very own restaurant at the age of 22, she has become a living legend and a source of inspiration for those wanting to follow in her footsteps.

Receiving smashing success with her first venture, Chef Adrianne has since branched out with an array of restaurants, has been named Miami New Times Best Chef, appeared on an array of Food Network shows and is the youngest professional to cook for the United Nations.

During April of 2007, Chef Adrianne opened her first restaurant, Chef Adrianne’s Vineyard Restaurant and Bar, also referred to as “Chef Adrianne’s.” Having graduated from Johnson and Wales University with a Bachelor of Arts in 2004, the new restaurant was a risky decision, but it sure did pay off. Swiftly, the restaurant grew and gained widespread notarization due to Chef Adrianne’s signature Maximum Flavor.

Guests and Critics alike fell in love with her cooking; and Chef Adrianne’s was awarded Best Restaurant by Miami New Times’ Readers’ Choice Awards in 2014 and 2017. Continuing to receive praise by being named one of the 17 Most Important Restaurants in Miami by Thrillist, Chef Adrianne was only just beginning her career.

Chef Adrianne has cooked for the United Nations and its ambassadors, competed on Chopped and Beat Bobby Flay via Food Network and has been acknowledged for her cooking in Bon Appétit, Better Homes & Gardens, USA Today and Saveur.

Her passion for the culinary world and spirit of adventure inspired her to launch Emmy Nominated YouTube series “Searching for Maximum Flavor,” which has been nominated for an Emmy Award. In the show, Chef Adrianne meets with creators while reviewing iconic dishes and adding in her namesake Maximum Flavor.

360 had the opportunity to chat with Chef Adrianne about her success thus far, what made her interested in becoming a chef, and what we can expect to come in the future.

Q: When did you start dabbling in cooking and when did you know you wanted to pursue a career in the field?

A: I have always loved food. I used to come home from school and watch Great Chefs of The World, followed by more cooking shows. But at that time, I thought I wanted to be a journalist. Watching cooking shows was just entertaining until my junior year of high school. I was placed in home ec by mistake, and I had to wait two weeks for schedule to change. During those two weeks, Johnson and Wales University came to do a demo and talk about how they’re the leading culinary school. It was what I call the lightning strike. From then on, I knew I wanted to be a chef.

Q: What was the most difficult part in opening your own restaurant at such a young age?

A: 22 is too young to open anything much less a restaurant. Restaurants are equally demanding as they are rewarding (if successful). I didn’t have normal 20’s. I didn’t have my first real drink till I was 25. I didn’t go on a vacation for 8 years and I spent every day working the line for 11 years straight. I had to stay focused and determined. Looking back at that exchange to where I am today, it was all worth it.

Q: What has it been like receiving so much praise from critics, social media all the way to your beloved customers?

It’s a beautiful thing. I thank God for it every day. I believe I don’t deserve it which is why I keep working harder and harder. This industry doesn’t stop. And want to feel like have earned their love.

Q: How did the pandemic affect your businesses?

A: Thank the good Lord, our loyal customers kept us afloat doing take out.

Q: Tell us a little bit more about your signature maximum flavor.

A: When I decided to go to culinary school, I entered culinary competitions to raise money for college. I started winning, a year later I kept winning. By this time, the judges were talking amongst themselves about how I was winning. The answer was – Flavor. One judge advised me to write a cookbook with all my winning recipes. I took his advice and thus was born my first cookbook, ‘MAXIMUM FLAVOR,’ making me the youngest cookbook author at the time. That lead me to be on the Montel Williams show. He held my cookbook in the air and told his audience and all of the country glued to their TV screens, that they had to buy my cookbook because the scallop recipe he tried from [the book] changed him. He spent all his life hating scallops until he had them Maximum Flavor Style. The book sold like crazy.

Q: Tell us about “Baked,” one of your newest concepts, and what more we can expect from this expansion.

A: Baked by Chef Adrianne started as a Bakehouse I acquired to make bread and desserts for all my restaurants- an internal operation. I’ve always been in love with everything from scratch. I think you can just tell when something is made by hand, or chemically doused. I could buy desserts from any vendor and just defrost, slice, and throw on a plate. But that’s not Maximum Flavor. I am currently working with GoldBelly on a national direct to consumer campaign.

Q: What can we expect next from Chef Adrianne?

A: God willing, I hope to expand my wine label “A Family Vineyards.” After the wild success of “A Cabernet,” I think a Rose’ or Sauvi B is next.  

Article by: McKinley Franklin

Influencer article via 360 MAGAZINE

Influencers Who Brunch Campaign Released

Brunch just became more fun with the release of chef Serge Krikorian’s latest campaign touted Influencers Who Brunch.  The host of Cooking with the Kriks and co-owner of Vibrant Occasions Catering is celebrating the first anniversary of the Youtube cooking show on April 19, 2022. Viewers of the show learn to cook popular recipes from around the world with exciting guests on each episode who are entrepreneurs, influencers and interesting people in Krikorian’s orbit.

The Influencers Who Brunch campaign was designed to showcase a taste of what viewers can expect on season two with more international dishes and special sauces.  Krikorian invited four of the show’s favorite local influencers who had been previous or upcoming guests on Cooking with the Kriks. Lifestyle blogger, Mary Kate Whitmire of Chic Little Honey, fashion influencers, Sarah Jo Reynolds and Alisha Curtis, as well as beauty influencer, Karen Alejandre of Kay P Beauty XO attended the brunch at a chic AirBnb called The Modern Rock in the SOMA district of Little Rock, Arkansas.  

Featured in the brunch campaign are tasty options such as panzanella salad, loaded hummus, crudite dippers, labneh and avocado toast with whiskey-cured salmon to name a few. Chef Serge Krikorian is planning to offer more obscure recipes in season two with the commitment to making them easy enough for anyone to cook.

“We plan to switch up the format slightly for season two of Cooking with the Kriks. In season one, we asked our guests what they would like to cook and that became the featured dish of the episode. This season, I am committed to showcasing some of my favorite international recipes, which are not as mainstream as season one’s dishes. I’ll be choosing each episode’s featured recipe,” says chef Serge Krikorian.

Hometown nano-influencers and micro-influencers have played a key role in Krikorian’s catering company’s marketing efforts over the past year. For the most part, his team already knew several of the influencers from multiple previous catering gigs, but it has been effective working with them in this new way. 

Krikorian’s team invited their colleague, Althea Wiles with Rose of Sharon Floral Design Studio, to the brunch where she gifted custom pieces of her living floral jewelry to each influencer. Wiles provided florals for the dining areas as well. Other creative team members involved were Sydney Rasch of Art/Photography by Sydney Rasch, Brian Weaver of KB Studios and Meredith Corning with Meredith Events.

The campaign is available to inspire people to gather, create memories and hopefully be inspired to try some of Krikorian’s recipes available on Cooking with the Kriks. It will serve as a visual for his new baby, Our Mobile Kitchen, which is a pristine fully-transportable kitchen that can be taken on location to large events or private homes for dinner parties. Our Mobile Kitchen offers a solution for those locations without a kitchen to cook in or simply for anyone hosting an event or party that wants to keep their space clean.  The mobile kitchen allows chef Serge Krikorian and his team to cook foods that must be cooked on location just prior to serving due to health and safety regulations like seafood and steaks.

Fast food article illustration by Heather Skovlund for 360 MAGAZINE

Dining Out for Life Fundraiser

The last two years have curtailed most public events, but Dining Out For Life® hosted by Subaru soldiered on by helping partner restaurants fill take-out or gift card orders while their own fundraising was severely limited. This year, nearly all of the 50+ Dining Out For Life licensed health care organizations are planning to host an event, inviting supporters to partake in a meal that will be meaningful to all involved.

Now in its 26th year, Dining Out For Life is magnificent in its simplicity: Dine at a participating restaurant and that restaurant will donate a generous portion of the day’s proceeds to a local health organization providing essential services to those affected by HIV/AIDS and other chronic illnesses. The 2022 fundraiser will be held on Thursday, April 28 in cities across North America. The event is traditionally held on the last Thursday in April, while some markets have alternate dates. To learn more about your region’s event and to make a reservation, click HERE.

Sixteen years ago, Subaru of America, the automaker committed to helping those in need, teamed up with the Dining Out For Life organization, along with spokespeople including Ted Allen, host of Food Network’s Chopped!; Mondo Guerra, Project Runway All Stars designer and HIV advocate; and film and television actor Pam Grier (Foxy Brown/Jackie Brown), who said: “While many of us may be limited in what we can donate, we can contribute our time to causes we care about. Consider sharing what you can by becoming a volunteer!”

Since 2006, Dining Out For Life has raised more than $52 million dollars with support from Subaru, thousands of restaurants and hundreds of volunteers.

 “Subaru and our retailers are committed to caring for our communities nationwide, and over many years of partnership, we’ve been privileged to support the HIV/AIDS community through Dining Out For Life,” said Alan Bethke, Senior Vice President of Marketing, Subaru of America, Inc. “We’re excited to bring Dining Out For Life back to cities across North America and invite people to sit down for a meal and show their support for their neighbors who are currently living with HIV and other chronic illnesses.”

How to participate:

  • Visit their website to find a Dining Out For Life event in your community.
  • Support participating restaurants – make a reservation, order takeout, or purchase gift certificates.
  • Donate directly to Dining Out For Life service organizations to support the continued work they do to make communities healthier.

Five Fun Ways to Make Your Breakfast More Exciting

Some people consider breakfast the most important meal of the day. Others believe it is the province of Sunday only. However, still others view it as a chore. Why? 

You’re not a machine meant to treat food as nothing but fuel. You’re a human being, fully endowed with the ability to savor fabulous flavors. Here are five fun ways to make your breakfast more exciting, whether you’re enjoying a leisurely Sunday brunch or a quick midweek meal. 

Switch Up Your Menu 

If you grab the same meal replacement bar every morning to devour in your car on the way to work, no wonder you don’t consider breakfast very exciting. There’s a time and place for such speedy snacks during crunch time and extended weekend hikes. However, variety is the spice of life, so consider mixing up your morning meal in one of these fun ways.  

1. Perfect Your Pancakes 

Pancakes are the ultimate breakfast food. There’s no need to stick with boring white flour. You can kick your protein intake up a notch using a chickpea alternative, skipping the rapid blood sugar spike and crash. 

Do you want another way to increase the overall protein content — and flavor? Get wild and crazy with nut butters in your batter. Peanut butter works wonders, and who doesn’t love Nutella? 

Nor do you have to stick to maple syrup as your sole topper, although you do well to use the 100% natural stuff if you prefer this sweet treat. Many commercial brands have questionable additives, but you can find brands containing only one ingredient — the sticky sap from the tree alone. Other options include jams, preserves and marmalades, fresh fruit and whipped cream, or chocolate or caramel toppings. 

2. Make an Omelet Bar

What’s the best part about going out to breakfast? If you said “the omelet bar,” you aren’t alone. Why not recreate the magic at home? It’s the perfect way to use up any leftover veggies from your weekday salads and dinners. 

Did you make steaks on the grill last night, accompanied by asparagus and sauteed mushrooms? If you have a bit of feta, your leftovers can transform into this delicious omelet that starts your day with plenty of protein and phytonutrients. If you ordered hoagies and only had half your ham sammy, add the rest of the meat and onions to your eggs and toast the leftover roll as a side. A dash more seasoning and olive oil elevate it to near focaccia status. 

3. Think Beyond the Pig

Are you a carnivore? If so, you might think of pork as the classic breakfast meat. However, a quick look through your grocer’s aisles shows you have plenty of options besides the pig — a decided perk, given inflation’s impact on meat prices. 

If you avoid red meat, you’ll find no turkey bacon and sausage shortage. Should you opt for an uncured version? It might be healthier to do so. The nitrates in cured meats help preserve them, but they also increase your colorectal cancer risk. 

Those who practice vegan lifestyles can rejoice more than ever. There are tons of cruelty-free alternatives on the market today, made using everything from heme to hemp. You can recreate that classic “out for breakfast” experience while sparing yourself unnecessary guilt and going the extra mile to preserve the planet’s resources.

Upgrade Your Beverage Selection 

Sometimes, it’s convenient to sip your breakfast. Other times, you want to add a nutrient boost to your day. The following smoothie recipes start your morning right as a meal in themselves or for slaking your thirst as you wash down your solids. 

1. Healthy Berry Smoothie 

This recipe is chock-full of antioxidants, especially anthocyanins. It’s an a.m. boost for your heart and neurological system. 

  • 1 cup fresh blueberries or any berry blend you prefer
  • ½ cup Greek yogurt (or non-dairy yogurt if following a vegan diet)
  • ¼ cup orange juice 
  • ¼ teaspoon vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
  • Monk fruit or stevia sweetener to taste

Add everything to a blender and combine at low speed. Turn up the dial and blend until smooth. 

2. Easy Green Smoothie 

Green drinks are rich in B-vitamins like folate, critical for expecting mamas. You also get your daily dose of kale without bitterness — the other ingredients blend it away. 

  • 1 cup frozen fruit (any kind — bananas, berries or a tropical blend)
  • 1 cup fresh greens, like spinach, kale and arugula 
  • ¾ cup coconut milk or an almond/coconut milk blend 
  • ½ tablespoon ground chia or flax seeds
  • 2 ice cubes
  • Monk fruit or stevia sweetener to taste

Add all ingredients to a blender and mix at low speed. Increase the speed, blending until creamy. 

You can even elevate your morning cup of joe. How? If you have chronic aches and pains, add a touch of turmeric, ginger and black pepper to your coffee grounds. The turmeric and ginger have anti-inflammatory properties amplified by the piperine in the black pepper. 

Is controlling your blood sugar a bear you wrestle daily? Try adding cinnamon to your coffee grounds. Research studies show that this bark may help mitigate insulin resistance, improving your glucose levels. 

Of course, you might want the occasional mimosa when making a leisurely Sunday brunch version of breakfast. Go beyond mere champagne and orange juice. Make it more exciting by adding in some pineapple juice and a touch of grenadine for a blushing beverage pretty enough to serve at the Four Seasons. 

Dine Alfresco 

Warm weather has finally returned — or it will soon. Why not take advantage of more temperate climes to dust off your patio furniture set and dine alfresco? 

Doing so could even help up your social quotient if you’re still isolated due to ongoing COVID-19 concerns. Experts consider outdoor activities far safer than indoor ones, so why not consider having the gang for brunch as an alternative to a barbecue? You can practice social distancing and have guests mask up if they must venture indoors to use the facilities. 

Get Gadget-y 

Do you adore breakfast sandwiches? Why stick to the menu at the drive-thru? They might use sketchy ingredients, anyway. Instead, invest in a crafty sandwich maker that will have you designing gourmet handheld treats that your cubicle mates will drool over. 

Another groovy idea? A retro all-in-one breakfast station. These devices feature a toaster oven and coffee urn, topped by a griddle for frying your bacon and eggs. They’re the perfect countertop edition if you’re into tiny living — as in, no room for a stove. 

With the right gear, there’s no end to creative ways to make your breakfast more exciting. You can find bowls divided in half, one side for milk, the other for decidedly non-soggy cereal. Pancake pens let you create artistic shapes with your morning meal. 

Finally, are you wanting to eat the richest bagel? You can’t help but smile when slicing it with a miniature guillotine. Laughter increases your positive energy, releasing happy little neuropeptides — it’s highly recommended for starting your day off right.

Make It an Occasion

Too often, people consider breakfast a hassle. Make it more exciting by treating it like the occasion it is. After all, you woke up to the gift of another beautiful day on planet earth — make your morning meal a celebration. 

Why wait until your loved one’s birthday to delight them with breakfast in bed? If you get up before them on your day off, treat them. Hopefully, they’ll take the hint to return the favor, but either way, they’ll appreciate your thoughtfulness. 

Do you typically skip the morning meal because you practice periodic fasting? There’s no rule saying that you can’t have eggs after 8 a.m. Why not serve up breakfast for dinner or spend a few hours on Saturday lingering over a leisurely late brunch in your PJs? 

Yeyos store and food via Visit Bentonville for use by 360 Magazine

Bentonville Restaurants × James Beard Awards

Three Bentonville food establishments were represented among the James Beard Foundation® 2022 Restaurant and Chef Awards semifinalists list in advance of the returning James Beard Awards® presented by Capital One.  

“There is no doubt in our region that Bentonville possesses an impressive food culture, and this national esteem is key for continuing to grow our reputation as a true culinary destination,” said Kalene Griffith, Visit Bentonville President. “The collaborative culinary scene here continues to establish its national influence.”

This semifinalist recognition acknowledges their contributions to the national food culture in the United States, according to the Foundation. Bentonville was represented in the following categories:

  • Outstanding Hospitality Presented by American Airlines: The Preacher’s Son
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Rafael Rios, Yeyo’s
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Matthew McClure, The Hive

Notably, the James Beard Awards are considered to be among the nation’s most prestigious honors. The Awards recognize “exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the Foundation.

The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. For more information on this year’s Restaurant and Chef Award Semifinalists, see HERE. For more information on Bentonville’s innovative culinary scene, click HERE.

About Visit Bentonville

Visit Bentonville is funded by the Bentonville Advertising and Promotion Commission which was established in 1996. The Commission is supported by a 2% tax on lodging and meeting space and a 1% tax on restaurant and dining establishments. The organization’s mission is to brand, promote and sell Bentonville as a tourism destination, stimulating economic development. Visit Bentonville leads the planning of sports, meetings and group tours while also marketing leisure experiences that include arts, cycling, culinary, film, music, and aviation. Visit Bentonville also collaborates with tourism offices throughout the state of Arkansas to create positive economic impact while increasing tourism amenities for both visitors and residents. For more information, click HERE.

Gobble’s Valentine’s Day Meals and Desserts 

Cacio e Pepe Pasta with Scallops & Asparagus

Cacio e pepe is a delicious, elegant dish that couldn’t be simpler. Our fresh spaghetti is tossed in a savory pan sauce of grated Italian cheese and Parmesan butter and topped with pan-seared scallops, asparagus, and sweet peas. Cracked black pepper and fresh arugula are the finishing touches on this satisfying gourmet meal.

Ingredients

■      Dry Scallops

■      Fresh Spaghetti

■      Garlic Parmesan butter

■      Peas

■      Asparagus

■      Italian cheese blend

■      Arugula

Seared Duck Breast in Cherry Port Wine Sauce with White Cheddar Grits

You’ll want to eat these creamy, savory grits with everything, but they’re especially good with our juicy pan-seared duck breast in a tangy cherry port wine sauce. A sautéed hash of Brussels sprouts and garlic complete this gourmet Southern dish. 

Ingredients

■      Duck breasts

■      White cheddar grits

■      Rosemary thyme butter

■      Dried cherries

■      Sweet tangy sauce

■      Brussels sprouts

■      Shallots

■      Garlic cloves

■      White cheddar cheese

■      Port wine

Garlic Pesto Sirloin Steak with Rosemary Mashed Potatoes & Sautéed Spinach

Become a dinner hero with a gourmet dish, made simple! Tender sirloin steaks are seared, crusted with a roasted garlic pesto, and finished in the oven. Serve it alongside creamy rosemary mashed potatoes and our butter-sautéed spinach, guaranteed to leave you licking your plate!

Ingredients

■      Top sirloin steaks

■      Roasted garlic pesto

■      Spinach

■      Mashed potatoes

■      Rosemary sprigs

■      Butter

Chocolate Truffle Cheesecake with Sour Cherry Compote

A 4-ounce mini cheesecake is the perfect way to end an excellent meal. This rich and creamy chocolate truffle cheesecake is a chocolate lover’s dream come true. It’s topped with a sweet and sour cherry compote. Live life without regrets — order dessert!

Valrhona Chocolate Lava Cake

Treat yourself to this gourmet chocolate lava cake prepared with Valrhona Tainori dark chocolate from the Dominican Republic. These delectable single-serving cakes need only a quick trip in your microwave or oven and can be topped with your favorite ice cream or fruit syrup.

For additional information visit site HERE.

Fast food article illustration by Heather Skovlund for 360 MAGAZINE

Table Manners LA Tour

Jessie Ware and her mom Lennie are bringing their No. 1 hit podcast Table Manners to Los Angeles on April 10April 11April 12, and  April 13. Their stateside debut will see the pair take their hilarious and hugely lovable podcast on the road with a special guest joining them for each show. 

Jessie says, “Let’s be honest. This is a PERFECT excuse for mother to mix business with pleasure, family, Chateau Marmont cosmos and to make her 70th year truly fabulous after the pandemic tried to dim her shine over the 2 years. We are so so so excited to present Table Manners to the Hollywood set, bringing our glamour, bad language, and conversation to the city of stars.  Being able to host the show in Hollywood just shows how far this podcast has traveled and we are trying to enjoy every moment of the madness, with a cup of Lennie’s chicken soup on the side. We can’t wait to see you all.” 

As we all adjust to life in the ‘new normal,’ business has been as usual for Table Manners with virtual dinner parties and covid secure dinners, the London singer along with her mum have continued to release new weekly episodes of the podcast that sees guests from music, culture, and politics.

In 2021 they hosted Dua Lipa, Sir Paul McCartney, David Schwimmer, Ed Sheeran, Dolly Parton, Maisie Williams, John Legend, Elizabeth Olsen & many more. Listeners are at an all-time high for the podcast having just hit over 30 million downloads.

Wine art graphic via Allison Christensen for use by 360 Magazine

CHRISTIAN OJEDA NAMED LUCIA RESTAURANT & BAR EXECUTIVE CHEF

Christian Ojeda heads to the California coastline on February 1, 2022, to serve as the latest executive chef of Lucia Restaurant & Bar. The search for the perfect, new executive chef ends as Ojeda is set to join the withstanding Bernardus culinary team. Ojeda comes from Montage Deer Valley Resort in Park City, Utah, where he, too, was named executive chef.

Bernardus Lodge & Spa is known for its lavish lodging sporting 73- rooms in California. Adding Ojeda to the team is sure to introduce even more luxury to the estate. With 20+ years in the culinary industry, Ojeda originally graduated from the Art Institute of Denver with a Bachelor of Arts degree in hospitality management. He has worked in an array of European kitchens, along with Joël Robuchon and Hubert Keller’s notorious Fleur de Lys in Las Vegas. He has worked in other esteemed kitchens such as the Auberge Resort Collection’s Calistoga Ranch, Sky Lodge, Utah and his most recent executive role at the Montage Deer Valley Resort, Utah’s single Five-Star, Five Diamond hotel acreage.

The Chilean-rooted chef Christian Ojeda has mastered European culinary practices that set him apart. Combined with his superb style and flavor methodology, Ojeda is sure to enhance Lucia Restaurant & Bar only further. Sean Damery, vice president and manager of Bernardus Lodge & Spa, expresses his excitement for Ojeda joining the culinary team. He states, “We’re extremely proud of Lucia’s legacy and look forward to chef Christian taking the dining experience to the next level. His depth in flavor-forward techniques and presentation are a perfect fit for Lucia. Given the rich local resources in Monterey County – from land to sea – his style and creativity will have no boundaries.”

LUCIA RESTAURANT & BAR

Set amongst lush orchards and vineyards, the 90-seat Lucia Restaurant & Bar sports 2,300 sq. ft. with a heated dining terrace and opulent main dining room. The structuring and design of the dining room will have you in awe; adorned with white Italian leather, French floors, chandeliers and exterior fireplaces that engulf you in the remarkable culinary experience. Selections of private dining venues ranging from the Cooper’s Den to the 12-seat Wine Cellar, the five-seat Chef’s Table to the 15-seat Magnum Room, Lucia Restaurant & Bar offers a truly exceptional dining experience with menus assisted by a 15,000-bottle wine cellar.

ABOUT BERNARDUS LODGE & SPA

If you’re in search of a relaxing, true wine country retreat; look no more. Blending opulence with modern style, Bernardus Lodge & Spa is the perfect wine country vacation destination. Esteemed as a Forbes Travel Guide Four Star property, Bernardus Lodge & Spa reopened in 2015 as a fully refurbished resort. The estate is set on 28 Carmel Valley acres overflowing with vineyards, sporting 73 guestrooms, suites/ villas, the celebrated Spa at Bernardus, the one and only Lucia Restaurant & Bar and so much more. Bernardus Lodge & Spa is located on the Monterey Peninsula, 120 mi./193 km, south of San Francisco and 330 mi./531 km., north of Los Angeles. For information, contact Bernardus Lodge & Spa at 831-658-3400 or visit www.bernarduslodge.com.

What to do with your old kitchenware

Over the years it is easy to pick up lots of kitchenware and utensils. However, what is not so easy is keeping them all in good condition. Many people find themselves looking around their kitchen and thinking that the only solution would be to rip it all out and start again. Whilst everyone would like to be able to afford a brand-new kitchen, sometimes it is not financially affordable. This does not mean that you are stuck though. There are plenty of options out there for you to breathe life into your kitchen and this article will give you some ideas on how to do it.

Old Knives

Whether you have invested in a really premium set, or they are just favorites that you have held onto, knives will inevitably lose their sharpness and shine. The simple thing to do is to replace them with a newer set. However, this is not the cheapest thing to do. One way in which you can avoid this is to use a wet stone sharpener. This will bring back the blade to your knife and allow you to keep your favorites without them becoming useless. 

Revitalize your woods

One way to breathe some life back into your kitchen and its wares is to give the cupboards, worktops, and tables a good clean and sand. Sanding them down will take off any surface damages like scratches and marks and smooth it all down. If you are looking to change the color scheme of your kitchen then sanding down all of these features is essential. It can be done by getting the right tools or even the handy DIY sanding pads. 

Removing the blemishes from your wood will make your kitchen look brand new again. This can be especially helpful if you have had children who have taken their toll on the surfaces. It is cheap and easy to do even for a DIY novice.

Kitchen art

If you have found yourself with an abundance of kitchen equipment that is either rubbish or too old to be of any good to anyone, then why don’t you think about repurposing it. You can be surprised at how creative you can get with old pots and pans. They can make quirky art deco pieces that people won’t believe you whipped up in an afternoon. It is all about knowing what you want to do. 

For example, old Teflon frying pans make great chalkboards. This is a great way to get the kids involved. If you have an old skillet pan lying around, you could add art to the back of it and hang it up. You can glue pieces of tile and glass to completely change its look. Or you can repurpose a cake tin as a decorative cake stand for your coffee table. You are only limited by your creativity.

Old Kitchenware

There is so much more that you can do to your old kitchen that does not involve throwing it away. If you don’t have the money or just want to be a little bit greener, then you can investigate how to repurpose all your old kitchenware. Some things like knives can be rejuvenated whilst others can be transformed.