Sugar Cookie From Shaker Village of Pleasant Hill Kentucky

When in the Lexington Kentucky area plan a visit to  Shaker Village of Pleasant Hill in Harrodsburg, Kentucky only 26 miles from Lexington. As the largest restored Shaker community on 2900 acres of farmland and 34 restored 19th-century buildings, if you want to learn about this interesting way of life that has all but disappeared, you must visit.  Climb aboard the horse drawn carriage and  take a short ride through the village. Or wait until dark for guided walk through the town.  Believe me even with a lantern in your hand it raises the hair on your neck when voices come out of the candle lit houses (by actors reading journals from the 1800s)  or run into the streets in costume shouting to the unseen. Shakers, disciples of  Mother Ann Lee who renounced the sinful outside world, shared  work and [...]

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By | 2017-07-11T21:38:56+00:00 November 4th, 2014|Categories: Desserts, Recipes, Savor|Tags: , , , |0 Comments

Iconic Santorini’s Chef Konstantinos Avgoulis’ Tomato Keftedes

Iconic Santorini's Chef Avgoulis' pillows of delight are called Tomato Keftedes. I  have a new favorite snack that I have also enjoyed as an entrée. I found this incredible small tomato on Santorini. In fact it is referred to in various parts of Greece as the Santorini tomato. Of course it only grows here developing  its tart, rich  deep flavor from the relentless sun, wind and lack of water.  My dear friends at Iconic Santorini Hotel suggested I try their Executive Chef Konstantinos Avgoulis'  version. Born and raised on Santorini, Chef  Avgoulis treats Iconic  guests to many of his treasured family recipes including his rose jam and this one using the noblest of ancient fruits, the tomato.  Of course there is nothing to compare with tasting these for the first time sitting  at the edge of the caldera outdoors in Iconic's shady pergola covered restaurant  [...]

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Sofitel SFO’s Executive Chef Alejandro Abad Shares Lavender Lamb Recipe

Chef Alejandro Abad by Robert Barbutti Photography After more than 17 years of accomplished culinary experience, Chef Alejandro Abad was recently named Executive Chef at Bay 223. Chef Abad, a Spanish native from Barcelona, began at an early age by preparing meals at home with his father. He fine-tuned his culinary experience training in molecular cuisine, learned wines and spices and worked fine dining establishments throughout Europe, including five years in Barcelona, and Michelin-rated Restaurant Christophe and Restaurant Vermeer, in Holland. His mantra is a single word: fresh. And the location here is so very conducive to “ fresh.” Enjoying a recent dinner at Bay 223 we wanted to know learn more. Here in part is Luxe Beat Magazine’s interview with this busy executive chef and one of his best lavender recipes. CT: Chef Abad as  executive chef [...]

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Executive Chef Stephenson of Fairmont Olympic Shares His Candied Salmon

Chef Stephenson's Candied Salmon uses honey from his hives atop the Fairmont Olympic Hotel In Seattle. credit: Kurt Winner Native American Candied Salmon by Chef Gavin Stephenson Fairmont Olympic Hotel Ingredients: •Wild King Salmon 4# (boneless skinless fillet) •Brown Sugar 2 cups •Wils honey 1 cup •Sea Salt ¾ cup Directions: Slice salmon into 1” x 4” pieces without any skin and brown blood line, place in stainless bowl and add salt, honey and sugar. Mix well and place into refrigerator no longer than 4 hours. Drain excess liquid and place on wire smoking racks. Allow fish to form patina or (get tacky) to the touch before starting the smoking process. Smoke with Apple wood chips until salmon if fully cooked. Cool on wire racks and remove gently. Salmon must be placed in a paper bag in the [...]

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By | 2017-07-11T21:38:58+00:00 August 24th, 2014|Categories: Appetizer, Chefs, Recipes, Savor|Tags: , , , , , |0 Comments

Half Moon Bay Resort’s Groovin’ Executive Chef Steve Sowa

Half Moon Bay Resort's Executive Chef Steve Sowa. Credit: HMB " If you ladies are free I will take you to Scotchies, down the road. Do you want to meet me in the lobby at two?” This was after almost of week of dining at the terrific restaurant venues on property we cornered Half Moon Bay Resort’s Executive Chef Steve Sowa and expressed our interest in seeing how traditional Jerk is prepared. One thing about Half Moon Bay before we go further. They never say no. The resort understands that guests are just that, their guests. You’d never say no to a guest’s request in your own home, and they do their very best to make you feel welcome here. Indeed part of the success of Half Moon Bay is that it is owned by a consortium of [...]

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By | 2017-07-11T21:38:58+00:00 August 18th, 2014|Categories: Caribbean, Chefs, Destinations, Jamaica, Main Course, Recipes, Savor|Tags: , |0 Comments

Executive Chef Michael Wurster’s Grilled Watermelon Salad (Gordon Ramsay at The London Hotel NYC)

Executive Chef Micheal Wurster- credit: The London NYC Michael Wurster was studying  pre-law courses in college, but something else was tugging at him. He soon realized his life would not play out in a courtroom but a kitchen, and he enrolled at the famed Culinary Institute of America. There, he received a Degree of Culinary Arts. He chose the right path. And these famed chefs in whose kitchens he worked through the years to hone his craft thought so too: Alain Ducasse at Alain Ducasse NY, Thomas Keller at The French Laundry, Sottah Kuhn at Le Cirque 2000 and David Feau at Lutece. The accolades piled up. Chef Michael Wurster was appointed Chef de Cuisine of Lutece at age 26, named “Chef to Watch” by John Mariani and received critical acclaim in Food Arts and The New York [...]

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By | 2017-07-11T21:38:59+00:00 August 11th, 2014|Categories: Chefs, New York, Recipes, Savor, United States|Tags: , , , , |0 Comments

Washingtons’ Chukar Cherry Salsa

This fresh Tart Chukar Cherry Salsa can be served with corn chips or over cream cheese with crackers. Refreshing tart cherry salsa Ingredients 1 29.5 Ounce jar of locally grown  Chukar Cherry brand Sour Cherry Pie/Cobbler Filling. In a pinch, you can substitute an equal amount of unsweetened tart cherry pie filling, just add a little more lime juice to taste. ½-3/4 Jalapeno pepper seeds and ribs removed and diced. Set the seeds and ribs aside and add if you want more heat ½ Red onion cut into eights 4 Cloves of garlic roughly sliced 4 Tbs cider vinegar Juice of ½ lime ¼-½ Cup fresh cilantro roughly chopped Pinch of sea salt Instructions Pour entire contents of the cobbler filling into a large enough bowl, set aside. Place the garlic, lime juice, jalapeno salt and vinegar in a food processor [...]

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By | 2017-07-11T21:39:00+00:00 July 30th, 2014|Categories: Appetizer, Recipes, Savor|Tags: , , , , , , |0 Comments

Half Moon Bay Resort Jamaica’s Exec Chef Sowa’s Coconut Poached Grouper with Lobster Medallions

Half Moon Bay's Executive Chef Steve Sowa One of my new chef friends is Executive Chef Steve Sowa of the Half Moon Bay Resort in Jamaica. He is fun to be around, very open and supremely talented.  With an assortment of  restaurants on property ranging from Caribbean (Pepperpot) , Italian (Il Giardino), International with a Caribe twist (Seagrape Terrace) and signature fine dining (Sugar Mill) and catering to international stars, royalty and business leaders the world over, he obviously knows his stuff.  I love sitting outdoors at the more casual  Seagrape Terrace,  a whisper  away from the waters edge under trees stuffed with glowing twinkle lights, nibbling on any of his creations.  Seagrape is  a welcome  spot for  dining  all day but at night with the  addition of a band  it surprises.  One night after a  leisurely dinner we  ended up joining a conga line lead by [...]

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By | 2017-07-11T21:39:05+00:00 April 1st, 2014|Categories: Chefs, Main Course, Recipes, Savor|Tags: , , , , , |1 Comment

Lavender Crusted Lamb Chops Recipe by Chef Abad of Sofitel San Francisco Bay

Lavender Crusted Lamb Chops Elegant and savory, Sofitel SFO’s signature lavender is used in this entrée to create a lush and delectable feast for the senses. Author: Chef Abad of Sofitel San Francisco Bay Recipe Type: Entree Cuisine: French- California Cuisine Serves: 4   Ingredients Crusted Lamb 4 10 oz Sonoma Rambouillet rack of Lamb French cut 2 oz Herbes de Provence 1 oz fresh chopped lavender 4 oz bread crumbs 7 oz unsalted butter A pinch of salt and pepper 1 garlic clove whole 1 spring of thyme and rosemary Herb Quinoa 1 lb quinoa ½ bunch of flat leaf parsley, chopped ½ bunch of chives chopped 4 tablespoons of virgin olive oil 2 bay leaf 2 springs of thyme 1 lb toy box carrots cooked 1 lb organic parsnip 7 oz organic baby turnip Truffle Rosemary Sauce 1 [...]

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By | 2017-07-11T21:39:05+00:00 January 27th, 2014|Categories: Main Course, Recipes, Savor|Tags: , , |0 Comments

Most Luxurious Honey Pecan Pie Uses Bourbon Vanilla

Rich and full of toasted Bourbon vanilla taste, this is perfect pie. Credit: Kurt Winner Found this most luxurious Honey Pecan Pie in a very old cookbook by farmers’ wives. It was said to be a State Fair winner. Rich and dense, make sure to use light corn syrup or it will be too sweet. The tricks are: beating the eggs for 5 minutes before adding to filling, using the bourbon vanilla aged in bourbon barrels in Kentucky from Bourbon Barrel Foods. Also I blast the weighted and fork-pricked  empty pie shell  at 425 degrees for 5-8 minutes, before adding filling and baking, to harden off the crust to prevent a soggy bottom, especially a homemade crust. You have to make a pie shell rim protector out of foil to keep from darkening  and burning the edges while the center [...]

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By | 2017-07-11T21:39:05+00:00 January 23rd, 2014|Categories: Desserts, Recipes, Savor|Tags: , , |0 Comments