Posts tagged with "cuisine"

HOTEL PASO DEL NORTE

Hotel Paso Del Norte, Autograph Collection sparkles like a beautiful diamond in downtown El Paso, or four diamonds to be exact according to AAA, which recently awarded the hotel a four-diamond ranking. From the chef-driven dining to the lavish amenities, stunning attention to detail can be found everywhere. The upscale, stylish, and Art-Deco atmosphere makes for a one-of-a-kind experience that is sure to leave guests with a sense of awe.

At Hotel Paso del Norte you can experience an iconic dome ceiling made of Tiffany-style stained glass, handcrafted by European artisans, towers above Dome Bar, a destination for prohibition-style cocktails, fine cognacs and whiskeys offer stirring treats alongside appetizers and small plates.

Adjacent to the Dome Bar, the Black Jack cigar lounge features a walk-in humidor, private cigar lockers, and cocktail service. Guests can sit back and relax on a plush couch as the rich aroma of the finest cigars and cocktails engulf them while staff cut and light their cigars.

The rooftop cocktail lounge, El Mirador, presents panoramic views of the Juarez and Franklin Mountains. The drink menu features craft cocktails, an extensive selection of fine wine by glass and bottle, craft beer, and the availability of “bottle service.” The food menu consists of small plates and light fare.

1700°, a destination-worthy American steakhouse, offers elevated daytime and nighttime dining, and a menu anchored by aged USDA prime beef. These Fine, hand-cut steaks are complemented by the freshest seafood and an extensive selection of appetizers, side dishes, and desserts that offer a “Culinary Tip of the Hat” to local cuisine. 1700°’s elegant and energetic atmosphere is the perfect setting for a broad selection of world-class wines by the bottle and glass, along with local and national craft beer selections, and barrel-aged and handcrafted cocktails.

Sabor, the hotel’s light-filled restaurant, serves an eclectic fusion of the Southwest, Texas, and Southern comfort foods that bring bold flavors to the forefront of every dining experience. The spacious interior intermingles with sprawling patios for indoor and al fresco dining three times a day.

Dulce, the hotel’s bakery café and gelateria, will satisfy guests’ sweet tooth with its Barista-quality coffees and beverages, fresh baked goods, and house-made gelato. Dulce also serves sophisticated pre-made salads and sandwiches, all in a refined fast-casual setting.

Desert Spirit Spa provides one-of-a-kind relaxing experiences, including a Halotherapy room, which is a unique offering perfect for those with respiratory or skin conditions. Customized treatments, relaxing ambiance, and breathtaking views will leave guests in a state of tranquility and bliss. Other special offerings include luxurious hydra-facials and a sauna room that comes complimentary with any booked service. A complete list of services can be found here. Through August 2022, book the Weekend Getaway Package and receive a $100 voucher for the spa with an overnight stay.

Other lavish amenities include the 10th-floor rooftop pool with a stunning view; Dannah Lane boutique, a luxury western wear boutique; and a fully-equipped fitness center open 24/7. Exploring the hotel’s historic grandeur is a delight in itself with impressive architecture at every turn.

Situated in downtown El Paso, so many exciting experiences await just outside the hotel’s front doors, including wonderful entertainment venues, museums, parks, and the popular air-conditioned streetcar system, which provides easy access to a wide array of downtown shops and restaurants. It’s the perfect location for locals and visitors to experience a luxurious, and much needed, vacation.

Stuffed Cheddar Burger via Alexandra Seibt for Berk Communications for use by 360 Magazine

Stuffed Cheddar Burger

With summer quickly approaching, it is time to get by the pool, relax, and grill some delicious food. Every year, May 28th marks National Burger Day, ironically this year, it coincides with Memorial Day weekend! With that in mind, The Cheesecake Factory has the perfect treat to wow all your family and friends at this year’s cook-out.

The iconic restaurant brand has shared their recipe for the Stuffed Cheddar Burger. Nothing screams summer like a BBQ! With National Burger Day falling on the Saturday of MDW, now you have the perfect excuse to make this decadent and classic burger at home from The Cheesecake Factory.

Ingredients

  • 8 oz. Ground Beef 80/20
  • 1 slice Sharp Cheddar
  • 1 slice American Cheese
  • 1/4 tsp. Coarse Salt
  • 1/8 tsp. Black Pepper, ground
  • 1 ea. Hamburger Bun
  • 1 Tbl. Butter, melted
  • 1/4 tsp. Coarse Salt                
  • 1/8 tsp. Black Pepper, ground
  • 1 Tbl.1000 Island
  • 1/2 oz. Iceberg Lettuce, sliced thin
  • 1 slice Tomato
  • 5 ea. Dill Pickle Chips
  • 1-1/2 oz. Caramelized Onions

Procedure for stuffing burger patty

Place plastic wrap onto a clean work surface. Mound the ground beef onto the center. Place another piece over the mound. Use a flat-bottomed pan or pot to press the meat out into a patty approximately 8″ in diameter. Remove the top layer of plastic wrap. Place the cheese slices, stacked onto the patty.  Break off the corners of the cheese and place onto the rounded slices before carefully folding the excess meat over the cheese, covering it completely. Use the plastic wrap to help fold the meat over the cheese and press to form a patty. Repeat the process as needed (if making more than 1) and wrap the patties individually in plastic to store. Let the patties rest under refrigeration for at least 30 minutes prior to cooking and up to 24 hours. 

Assembling Burger

Place the prepped stuffed cheddar burger patty onto the grill and season with salt and pepper.  Cook for 2 minutes then turn the burger 45° to mark and cook an additional 2 minutes. Brush the melted butter onto the cut sides of the bun and place (cut side down) onto a gridle or non-stick pan to toast approx. 30-60 seconds. Remove the bun and set aside until needed. Flip the burger over and cook 2 minutes. Turn the burger 45° to mark and continue to cook 2 minutes. Season the burger with salt and pepper just before removing it from the grill. Spread the dressing evenly over the bottom. Mound the iceberg lettuce onto the bottom bun.  Top with the tomato slice and pickle chips. Set the burger on top of the pickle chips. Mound the warm onions evenly onto the burger. Place the top bun onto the burger and enjoy! Be careful, the cheese in the center will be very hot!

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.

South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE

South Beach Festival

The 21st annual Food Network & Cooking Channel South Beach Wine & Food Festival was held Thursday, February 24, as produced by Capital One (SOBEWFF®). Hosted at the Continuum’s The Patio restaurant, guests indulged the highest quality cuisine with breathtaking oceanfront views.

The event saw the likes of The Food Network’s ‘Chopped judges Amanda Freitag and Marc Murphy. Collaborating with The Patio’s Executive Chef Claudio Lobina, the chefs worked together to contribute to the official Intimate Dinner Series. Guests were treated to a prestigious four-course dinner menu sporting international delights made by some of the most renowned chefs in the business.

While in attendance, the festival sported live music from the Frost School of Music during the pre-dinner reception before the extravagant dinner began. ‘Chopped’ co-stars Amanda Freitag and Marc Murphy greeted guests with a speech and detailing on their menu for the night. Valentina Abbona from Marchesi di Barolo winery, too, explained the rich history of wines that were served on the night of the festival. The Patio’s Chef Claudio Lobina topped off the night by serving the final course.

Managing Director of the Continuum Rishi Idnani spoke about the esteemed event, stating, “Our third year of participation during this year’s South Beach Wine & Food Festival proved to be an extraordinary evening of culinary brilliance for guests at The Patio. This sensational collaboration between Amanda Freitag, Marc Murphy and our very own Chef Claudio Lobina, gave our residents and attendees a world class experience in gastronomic indulgence.

“It was tremendous to see the highlight on our property’s social calendar mark the beginning of life resuming back to its normal splendor here in South Florida. On behalf of the entire Continuum management team, I would like to thank the festival’s organizing committee, together with the sponsors and our patrons for helping to make this third dinner installment a resounding success.”

Amongst the divine menu that was curated in collaboration with all three chefs was: Mini Lamb Meatballs with Pistachio Pesto and LabneProsciutto, Gruyere and Basil PinwheelsSicilian Risotto AcquarelloBaked Feta with Shredded Phyllo and Apricot-lime CoulisZa’atar Honey and Chili OilSeared Sea scallops served over Leek and Parmesan Risotto, and Milano Roasted Duck served with a Saffron Cream and Orange Coulis. Chocolate Mousse Parfait was presented as dessert for guests. Southern Glazer’s Wine & Spirits provided various international wines throughout the course of the night as well.

South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
Plants by Mina Tocalini for 360 Magazine

NYBG – Around the Table

The New York Botanical Garden (NYBG) has announced that its major, institution-wide exhibition for 2022 will be Around the Table: Stories of the Foods We Love. Throughout this multifaceted presentation that examines the art and science of foodways and food traditions, many dating back thousands of years, visitors will explore the rich cultural history of what we eat and learn that from global dietary staples such as rice, beans, squash, and corn to the regional spice and flavor provided by peppers, greens, and tomatoes, plants are at the base of all culinary customs. Expansive displays of living edible plants, art and science installations, weekend celebrations, and wellness and culinary-themed programming will provide opportunities to discover the diversity and beauty of plants that are grown for cuisine around the world; uncover the botanical origins of the foods people think they know; cultivate a deeper understanding of the environmental and social impacts of food choices; and invite gathering at artist-designed tables set throughout NYBG’s 250 acres, bringing to life stories about the featured and other notable edible plants. Around the Table: Stories of the Foods We Love will be on view from June 4 through September 11, 2022.

Displays of Living Edible Plants at the Enid A. Haupt Conservatory

Showcasing hundreds of varieties of edible plants, including peppers, squash, cabbage, beans, grains, corn, banana, sugarcane, and breadfruit, three installations in and around the Haupt Conservatory will beckon visitors to explore the diversity and beauty of food plants grown around the world.

  • In the Conservatory’s Seasonal Exhibition Galleries, a wide assortment of edible herbaceous plants and fruit-bearing trees flourishing in containers, entwined in overhead trellises, and reaching skyward from vertical planters ideal for compact urban spaces will inspire appreciation of the plants that nourish us.
  • The Conservatory Courtyards will offer an array of familiar and surprising edible plants from across the globe from dietary staples of Southeast Asia, including rice, taro, and banana, to crops suited to arid regions of Africa, including dates, figs, citrus, and foxtail barley. Peppers and tomatoes, grapes and olives, a gourd trellis, and a spirits garden featuring plants used in the creation of beer, wine, and liquors will round out this diverse display.
  • A portion of the Botanical Garden’s Conservatory Lawn will be transformed into an undulating field of dwarf sorghum and barley, traditional grains well-suited to NYBG’s climate, allowing observation of the sowing, nurturing, harvesting, and replanting processes of these foundational food plants over the course of the exhibition.

African American Gardens at the Edible Academy

Curated by Dr. Jessica B. Harris, America’s leading scholar on the foods of the African Diaspora, African American Gardens: Remembrance and Resilience celebrates African American food and gardening histories, and the contributions of essential plants to American foodways. Dr. Harris has worked with historians, heritage seed collectors, and NYBG’s Edible Academy staff to present a sequence of garden beds that spotlight plants central to African American life and survival in the United States. African American Gardens also features a poetry walk curated by Cave Canem Foundation, the premier home for Black poetry, committed to cultivating the artistic and professional growth of African American poets.

Art and Science Installations Throughout the Garden

Artist-designed tables across the Garden’s landscape will showcase edible plants from Around the Table. NYBG has issued a public call for artists who live or work in the Bronx to submit designs and, if selected, explore the cultural and historical significance of edible plants and plant-based food traditions, bringing to life inspiring stories of community and survival on tables supplied by the Garden that will encourage sitting, sharing, and storytelling.

In the LuEsther T. Mertz Library Building Art Gallery, visitors can examine the social and cultural impacts of the American food system through displayed works by contemporary artist Lina Puerta. Puerta celebrates and acknowledges the essential, often invisible, role of farmworkers, the relationship between nature and the human-made, and ancestral knowledge in mixed-media sculptures, installations, collages, hand-made paper paintings, and wall hangings that incorporate materials ranging from artificial plants and paper pulp to found, personal, and recycled objects.

The Bronx Foodways Oral Histories Project is a multiyear effort to collect, record, and archive personal food narratives from Bronx community gardeners and urban farmers making them accessible to the public. As part of the Around the Table exhibition, Bronx-based muralist Andre Trenier will create murals in highly visible locations around the borough, saluting urban farmers from The Bronx Foodways Oral Histories Project. Reproductions of Trenier’s completed murals, as well as oral history videos and photos of Bronx gardens taken by students from the Bronx Documentary Center, will be installed in NYBG’s Arthur and Janet Ross Gallery.

Also in the Mertz Library Building, the creativity and ingenuity of plant scientists and plant-based chefs will be exhibited. In a science and tradition display in the Britton Science Rotunda and Gallery, visitors will learn about the work of present-day researchers to understand the bioactive compounds in the food people eat, the science of growing food, and the impact that food choices have on the environment. In the Rondina and LoFaro Gallery, seed catalogs and plant-based cookbooks reveal the science and art of agriculture and cuisine.

An artful, immersive data visualization installation created by leading design firm Pentagram will be on view in the Leon Levy Visitor Center Reflecting Pool and will help visitors understand the global impact of food production and consumption on the planet.

Bountiful Programming for All Ages

Visitors to Around the Table: Stories of the Foods We Love will enjoy diverse and engaging public programming for all ages. Highlights will include artist-designed table tours, food demonstrations, themed weekend celebrations, and more.

The symposium, A Seat at the Table, will include two compelling sessions exploring how Black farming informs American history and culture in New York City and across the country:

  • In “Celebrating the African American Farm,” Natalie Baszile, author of the 2021 anthology We Are Each Other’s Harvest, sits down with Dr. Jessica B. Harris, food historian and scholar, for a conversation in Ross Hall. Their wide-ranging dialogue will cover topics from the historical perseverance and resilience of Black farmers and their connection to the American land, to the generations of farmers who continue to farm despite systemic discrimination and land loss.
  • “Stories from the Farm,” moderated by farmer, urban gardener, food advocate, activist, and NYBG Trustee Karen Washington, will be a multigenerational panel discussion devoted to stories of Black farmers from many perspectives: North and South, Upstate and the Bronx, sharecroppers to family growers and urban farmers. Participants will give historical and contemporary context for Black farmers’ contributions to communities and food justice/sovereignty movements in urban and rural America.

Each week during Around the Table, Wellness Wednesdays will serve up the NYBG Farmers Market, food demonstrations, and health and wellness activities.

“It’s All About Food” at the Edible Academy will offer food demonstrations and tastings, participatory gardening activities, chef events, and food-themed celebration weekends such as Totally Tomatoes throughout the run of the exhibition.

In “Kids’ Oral Histories,” guided by Everett Children’s Adventure Garden Explainers, children and their families will tell stories about the foods that are most meaningful to them and enjoy exhibition-related writing, art, and nature-based activities. A story walk will showcase author Tony Hillery‘s children’s book Harlem Grown (Simon & Schuster/Paula Wiseman Books, 2020), about a community garden started by schoolchildren in an empty lot in Harlem, New York, in 2011 that has grown into a network of gardens throughout the city.

About the Exhibition Advisory Committee

The New York Botanical Garden has invited advisors with expertise in documenting recipes and food histories, edible gardening past and present, food justice and food insecurity, global and local foodways, nutrition, and the visual arts to join a committee currently in formation to participate in the development of Around the Table: Stories of the Foods We Love. Members to date include:

  • Toby Adams, Gregory Long Director of the Edible Academy, The New York Botanical Garden
  • Garrett Broad, Ph.D., Associate Professor of Communications and Media Studies, Fordham University, and author of More Than Just Food: Food Justice and Community Change (University of California Press, 2016)
  • Ursula Chanse, Director of Bronx Green-Up and Community Horticulture, The New York Botanical Garden
  • Von Diaz, documentary producer, author of Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018), and recipe and essay contributor to The New York Times, The Washington Post, Bon Appetit, Food & Wine, Eater, and Epicurious
  • Sheryll Durrant, urban farmer, educator, and food justice advocate; Food and Agriculture Coordinator for New Roots Community Farm, and resident manager of Kelly Street Garden in the South Bronx
  • Jessica B. Harris, Ph.D., America’s leading expert on the food and foodways of the African Diaspora, author of 12 critically acclaimed cookbooks, and 2020 James Beard Lifetime Achievement Award recipient
  • Alex McAlvay, Ph.D., Kate E. Tode Assistant Curator in the Institute of Economic Botany, The New York Botanical Garden
  • Lauren Mohn, Ph.D., Visiting Assistant Professor of Environmental Studies, Swarthmore College
  • Gary Paul Nabhan, internationally celebrated nature writer, agrarian activist, and ethnobiologist who works to conserve the links between biodiversity and cultural diversity
  • Henry Obispo, founder and CEO of Born Juice and ReBORN Farms
  • Lina Puerta, mixed-media contemporary artist whose work has been exhibited at the Ford Foundation Gallery, El Museo del Barrio, Wave Hill, and 21c Museum Hotels, and who recently completed an artist residency and exhibition at the Sugar Hill Children’s Museum of Art & Storytelling
  • Michael Purugganan, Ph.D., Silver Professor of Biology and former Dean of Science at New York University
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.

Resort new via Symara for use by 360 Magazine 360 Magazine

Fire and Ice Opening at Soneva Fushi

Acclaimed Danish chef and restaurateur, Mads Refslund, has launched a new 12-month pop-up restaurant at Soneva Fushi, the award-winning luxury eco-resort in the Baa Atoll of the Maldives. Located at Fresh in the Garden, a treetop dining destination that overlooks the private island resort’s extensive organic gardens, the pop-up is based on Chef Refslund’s signature concept of “Fire” and “Ice.”

One of the original founders of Copenhagen’s vaunted Noma, named the world’s best restaurant five times over, Chef Refslund is an advocate for the New Nordic cuisine and a terroir-based kitchen. His cooking has also pioneered the principle of “bonding rawness,” whereby raw ingredients are combined together based on their intrinsic values and flavors, with the aim of seeking the highest expression nature can provide.

“I always find inspiration in nature, so to have the opportunity to cook among the treetops of Soneva Fushi is very inspiring,” says Chef Refslund. “The key focus of the pop-up concept at Fresh in the Garden is ‘Fire’ and ‘Ice’, showcasing our natural instinct for how to work with nature’s bounty. The menu is evenly split: in ‘Ice’ items are untouched by heat, allowing them to reveal their pure beauty that nature has provided in the contrasting ‘Fire,’ cooking over live flame is used to enhance the ingredients. Together, the two sides create harmony and balance.”

Chef Refslund’s menu at Fresh in the Garden celebrates nature’s purity, with a focus on vegetables and seafood indigenous to the region. “Ice” dishes include a tartare of sustainably caught Maldivian tuna with salted plum and hibiscus, and watermelon crudo, dragon fruit and red basil. In “Fire,” prawns are cooked in lemongrass with velvet tamarind, while garden egg is served with aromatic herbs and black truffle. For sharing, guests can try a whole fish, roasted in coconut husks, or the plant-based braised hearts of palm with white truffle and sunchokes. And for dessert, choices include: sour banana parfait with pine nut miso praline, pandan, and dragon fruit with kiwi and yogurt.

“We are delighted to welcome Chef Refslund to Soneva Fushi,” says Sonu Shivdasani, CEO and Co-founder of Soneva. “Soneva has a long history of collaborating with world-renowned chefs to offer an exceptional gastronomic experience to our guests, whether through pop-ups such as this or our ongoing Soneva Stars calendar of visiting chefs and other experts from around the world.”

About Soneva

Soneva is a pioneering family of hospitality properties, offering holistic encounters in luxurious and inspiring environments – from world class resorts to outstanding natural locations.  Soneva Fushi, Soneva Jani and Soneva in Aqua in the Maldives and Soneva Kiri in Thailand rebuke the traditional concept of luxury and instead promise the luxury of time, purity and solitude. Every day, guests are encouraged to discover sandy feet, inspired minds and full hearts. Combining luxury with a conscientious approach to sustainability and the environment, and proactively changing the nature of hospitality, it delivers intuitive service and meaningful experiences to the guests.

NEW MENU FOR LÍO LAS VEGAS

BELLAGIO UNVEILS MENU FOR LÍO IBIZA’S DEBUT AT

THE MAYFAIR SUPPER CLUB

Ibiza meets Las Vegas October 18-31 as Lío by Pacha Group takes over The Mayfair Supper Club at Bellagio Resort & Casino. The legendary dinner cabaret will bring its signature Spanish sizzle to the stage and the cuisine with two unique menus only available during the limited run.

“Lío’s premiere at The Mayfair deserves a menu filled with flavorful and fun menu concepts,” said Bellagio Executive Chef Nathan Frost. “We took the core elements of American supper club culinary culture and infused it with Mediterranean ingredients and style to create memorable dishes during the show’s limited engagement.”

Guests can select between a three-course or five-course prix-fixe menu of Mediterranean-Vegas specialties before immersing themselves in the intoxicating sensory soiree that is Lío Las Vegas.

Lío Las Vegas Menus (Available October 18-31, 2021)

Three Course Prix-Fixe

Opening Act

Chilled Shrimp – The emblematic Las Vegas Shrimp Cocktail is complemented with the tastes of Northern Spain through a zesty piquillo pepper sauce and vegetables.

OR Baby Gem Lettuce – The refreshing greens are adorned with Manchego Cheese from Spain’s La Mancha region alongside soft herbs and sherry vinaigrette.

Headliner

Loup De Mere – Straight from the Mediterranean Sea, the region’s signature seabass is topped with a persillade sauce.

OR

Filet Mignon – The iconic Las Vegas high-roller dish is served with Sauce Perigourdine topped with black truffles that elevate the pristine filet.

OR Cauliflower Steak – Vegetarians will delight in a roasted cut of cauliflower paired with Marcona almonds, imported from Spain, and served with shaved radish and mint.

Encore

Disco Ball – The closing act delivers The Mayfair’s signature flair with a dark chocolate ball covered in 24-karat gold.

OR Fresh Fruit on Ice – Seasonal fruit selected from the farmer’s market, served on hand-crushed ice.

Five Course Prix-Fixe

The Exposition

Pata Negra Jamon Handroll – Las Vegas’ culinary showmanship provides a new perspective for the prestigious ham from the Iberian Peninsula. The pork delicacy is rolled with a Tomato Gastrique featuring luxurious notes of Spanish Sherry vinegar used in the syrup’s reduction. A topping of premier Daurenki Caviar completes this one-of-a-kind appetizer.

OR The World’s Best Veggy Roll – Fall flavors abound in this vegetarian roll filled with tempura squash, grilled shiitake mushrooms, ginger, and scallion.

First Hook

Marinated Tomatoes – A nod to the storied tradition of tomatoes in Spanish culture, the marinated dish comes plated with green olives, cured lemon, and opal basil.

OR Tuna Crudo – Flavorful slices of raw tuna are juxtaposed with a pistachio-and-mint vinaigrette and an avocado mousse for an original bite of sweet, salty, and earthy flavors.

Rising Action

Risotto – Respecting the variety of cuisines throughout the Mediterranean, the Lío Las Vegas menu amplifies its Risotto with the renowned Bordier Butter and Parmesan-Reggiano for an immensely creamy delight. Truffle shavings is an available addition.

Climax 

Surf & Turf – Two of the most opulent dishes combine for Lío Las Vegas’ Surf & Turf, featuring Lobster Thermador cooked in a cognac cream topped with a gruyere cheese crust, complemented by a melt-in-your-mouth filet of Mishima Wagyu beef.

OR Honeynut Squash – The autumn-inspired vegetarian option celebrates the pomegranate – the symbol of Granada – through a rich molasses paired with the squash alongside sumac yogurt and mint.

OR Dover Sole – Sourced from European waters, flash seared and plated with champagne beurre blanc and a zingy tarragon gremolata.

Resolution

The Cigar – An extraordinary dinner cabaret calls for a showstopping dessert. The Mayfair’s signature sweet features edible milk chocolate and hazelnut cigar showpiece that arrives vanilla-smoked under a glass cloche.

OR Citrus Tart – The zesty treat is accompanied with a perfectly singed meringue.

OR Fresh Fruit on Ice – Seasonal fruit selected from the farmer’s market, served on hand-crushed ice.

 

Supporting Cast (sides provided with both prix-fixe menus)

Wagyu Beef Rice

Potato Puree with Black Truffle

Asparagus Amandine

Guests can submit reservation requests via Here to experience an evening like no other in Las Vegas. After submitting requests, guests will be contacted by a Mayfair Lío representative to confirm availability and reservation details.

For more information, visit Here.

Image by Ivory Nguyen for use by 360 Magazine

Top Ten Things to Know When Moving into Your First Apartment

By: Skyler Johnson

Moving into your first apartment can be a very stressful experience. From taking care of your electricity bill to installing Wi-Fi, there’s a lot to consider. Here are the top ten things to know.

  1. Be Aware of Space

This doesn’t just mean measuring your couch, it also means knowing which outlets are connected to a switch and how much closet space you have. Knowing where to plug in a lamp should be one of the first things you need to understand, as it can make life much easier down the road in terms of the arrangement of furniture and electronics. Keeping track of where each closet is can also allow for a serious consolidation of space. Find ways to maximize your closet space HERE.

  1. Make a Grocery List

While this may seem like it’s self-explanatory, it’s not something you ever want to forget, especially if you’re hungry. Chances are you’re not going to remember all the ingredients to a certain dish or dishes you’re making. Making this list should be something you do once or twice a week to make sure you don’t take more trips to the grocery store than you need.

  1. Choose Your Meal Plan Carefully

Going grocery shopping is something you’ll have to do every week and making a list of meals is essential. However, ingredients can be expensive if you’re not choosing correctly. Therefore, it’s important to only buy products you’re going to use at least twice. That way, you can save money in terms of how much you buy. If you’re buying zucchini, make sure to use it both for a fried zucchini and a pasta with zucchini and pesto. If you have the money, but not the time to shop, check out Instacart, where you can have someone go shopping for you.

  1. Keep the Lights Off

Remember, you have an electricity bill now. Make sure not to keep the lights on for too long or that bill will start to seriously increase. Make sure to turn off all lights when leaving the apartment, but make leave a light on when using a phone or laptop, as that’s been proven to deteriorate your eyesight.

  1. Keep Organized

Keeping organized might be something you’re already semi-aware of, but you’re operating on a much larger scale now. Putting shoes in their proper place and keeping brooms and mops in a closet or contained area can help you in the long run especially when doing chores. Having to scrounge through all your belongings to find a simple thing is a mild inconvenience when it happens one time in your room or dorm, but it becomes more of an issue when everything you have becomes lost.

  1. Remember to Get Fresh Air

With your apartment, unlike with your dorm or house, you don’t have to do much moving around for long periods. The kitchen is right there and doesn’t require as much walking as in a house. Nevertheless, it is good to get out of the house at least once a day. Social isolation can lead to depression.

  1. Magnets, Tupperware, and Air Freshener

These are all things you might not think you need, but you will. Magnets are great for your fridge. They can be used to hang up notes, grocery lists, and even hand towels. Plus, they make great decorations. Tupperware is good for storing food, which will become necessary. It’s always good to have leftovers, especially for busy study/work nights. Even for the nose blind, an air freshener is great for kitchen smells which will permeate a small space.

  1. Know how to do Laundry

Most apartment complexes have some form of a laundry room, and it’s important to know where yours is located, and more importantly how much it costs. You don’t want to be stuck with a lot of clothes to be washed without know how to wash them. Some laundry machines are more intuitive than others. For example, some may use Shine, a platform that allows for easy mobile payments for laundry. You can find out if your complex uses one by checking if there’s a baby blue sticker on the machine.

  1. Don’t Be Afraid to Make Cooking Mistakes

Cooking is one of the many things that are unique to moving into your first apartment, and while you may liken yourself to be a chef, try doing it every night. Food preparation mistakes are common but can also be great learning experiences. Either way, there’s always take-out if your food is inedible.

  1. Give yourself Space

When first moving into your apartment, you will have to deal with a lot of anxiety from living on your own. It’s not an easy transition, and you shouldn’t expect it to be. If you can, take a few days off from working to transition into your new space and get used to your environment. You won’t regret it.

Travel illustration by Maria Soloman for 360 Magazine

Bspoke Lists Best Foodie Destinations

Best destinations for food lovers

Bspoke features the best destinations for foodies. These are hotels with very special food concepts that traveling gourmets will surely fall in love with! 

Borgo Santo Pietro, Tuscany, Italy 

At Borgo Santo Pietro a team of farmers, culinary gardeners, and talented chefs work together to create an ultimate Michelin-starred dining experience. Meo Modo offers a well-balanced gourmet tasting menu with the right proportion of vegetables, protein, and carbons. Borgo estate’s productions include over 300 types of vegetables, fruits, herbs, cheese, and meat. If you are fancy for more traditional Italian food Trattoria sull’Albero offers a menu with a wide selection of pasta dishes, main courses, and antipasti made only from the fresh estate’s products or bought from local producers. 

Nordelaia, Piedmont, Italy 

This new boutique hotel situated in the UNESCO world heritage site of Montferrat, deep in Italy’s Piedmont wine country, has two restaurants curated by a head chef and mentor Andrea Ribaldone and a resident chef Charles Pearce. Two restaurants L’Orto and The Bistrot combine the authenticity of Piedmontese cuisine with the experimental ambition of modern fine dining. L’Orto Restaurant is a relaxed fine-dining concept. The menu is based solely on freshly caught seafood from the Ligurian coast and locally grown vegetables. The Bistrot offers a more informal experience, focusing on Piedmontese ingredients, culture, and stories of the region. The main approach chosen by the chefs is respect for the traditions of the region while experimenting and pushing boundaries. 

Ciasa Salares, Dolomites, Italy

Run by the Wieser Family ever since its establishment in 1964, the hotel is well known for its outstanding wine cellar and food experience. Cocun is a wine-cellar restaurant with over 1900 labels, 24,000 bottles from every corner of the world, and a voyage over 1,000 culinary latitudes by the cold cuts, the cheeses, and the 15 dishes prepared with carefully selected ingredients. Nida is the cheese room and boasts a selection of 65 raw-milk cheeses, jams, chutneys, and jellies. Nodla is the chocolate room, where you can dive into a world of no less than 120 different kinds of chocolate. Other dining options include a new Sori Restaurant with the sun-kissed Infiní Eat on Beat Terrace and Bona Lüna Dine Bar – perfect for early-evening aperitifs or after-dinner drinks.

Capri Tiberio Palace, Capri, Italy

Capri Tiberio Palace, the iconic property located just a few steps from Piazzetta, is known also for its fizzy splendid style inspired by La Dolce Vita. At Terrazza Tiberio the Executive Chef Nello Siano offers a new menu inspired by the Mediterranean diet but with an unexpected international flavours.

Fairmont Taghazout Bay, Agadir, Morocco 

Nestled in the heart of Taghazout Bay, the resort sprawls on 18 hectares of olive groves and argan gardens with the Atlantic Ocean as its backdrop, Fairmont Taghazout Bay features a wide variety of culinary experiences through different themed restaurants and bars:

  • Morimoto restaurant – modern Japanese cuisine with fresh ingredients in an elegant and sophisticated atmosphere
  • Beef & Reef – Mediterranean cuisine where seafood and meat dishes are presented with unexpected pairing suggestions
  • NOLA bar – a wide selection of original and creative cocktails and a list of premium spirits to be paired with chocolate and cigars. 

Vilon, Rome, Italy 

Vilòn Roma, located steps away from Palazzo Borghese and Via Dei Condotti, is now known for the restaurant Adelaide that just won the prize as one of the best places for all’amatriciana – a famous traditional Roman dish. 

The menu changes according to the seasons and includes Roman classics with modern twists. Sunday’s lunches are dedicated to Il Pranzo della Domenica when, according to the local market’s offer, Executive Chef Gabriele Muro expresses his creativity at the best.

Maalot, Rome, Italy

Located in the original residence of Gaetano Donizetti, Maalot Roma is primarily a restaurant, and then a hotel. Designed to celebrate life and social gathering, Don Pasquale is set to be an all-day dining experience for locals and hotels guests. Named after one of the most renowned works of Gaetano Donizetti, the restaurant menu pays homage to the tradition and attention to what the new modern food lovers are looking for. Expect Maritozzo con la Panna, Pizza with Mortadella, and a vast choice of cooked eggs reinvented with roman traditional ingredients. Lunch and dinner options include a wide range of vegetables from local producers to meet the needs of modern trends. And do stay for an aperitif – Maritozzo Salato is a must-try!