Chef Ivan Flowers has done it again with this recipe, It hits all the right notes, with the creaminess of the Neufchatel, umami of the mushrooms and touch of sweet from the crab. Oh and the crispy rolls just set this whole recipe off. Let’s make it, and thank you Chef Flowers. […]
Being in the midst of the holiday season, just like you I find myself busy and sometimes distracted. This is especially true when it comes time to prepare a nice and healthy meal to enjoy with family and friends. I enjoy the old standby recipes that I make year after year, but this can get a bit old at times. So I decided it was time to make some changes and reach out to some of the most talented chefs I know for some holiday recipe help. Chef Ivan Flowers a consulting chef, and former Executive Chef of Top of the Market San Diego, was kind enough to take the time to share this delicious and versatile recipe, and I wanted to present it to lucky you. The ingredients are simple, but the extra nuances that chef adds make for […]
The talent behind Borgne, Chefs John Besh and Brian Landry
The Hyatt Regency New Orleans has two secret weapons in this food centric city. Multiple award-winning Borgne, voted one of the top eight “must try” hotel restaurants in the United States is a Spanish influenced dining experience headed up by Chef John Besh and Chef Brian Landry. The philosophy here is Louisiana fresh Gulf seafood and it does not get any better than that. The Spanish influence goes back to when Louisiana was indeed a Spanish territory. But make no mistake, the menu here also offers traditional Louisiana cuisine including but not limited to oysters, shrimp, gumbo and turtle soup spiked with sherry. As I mentioned earlier fresh seafood is the strong suit of Borgne, on the menu you’ll find garlic clove Louisiana shrimp with tomatoes, roasted eggplant and Fregola a round pasta similar to Israeli Couscous.
Garlic Clove Shrimp […]
Freshly caught Gulf fish served at Jack Daniel’s Bar & Grill
Tucked away in the southwest corner of Louisiana is a food lovers paradise. Consistently fresh seafood with an easy hospitality and Cajun influence all come together to equal more than the sum of it’s parts. Lake Charles, located in Calcasieu Parish, is a melting pot of French, African, and German immigrants that is purely reflected in it’s food culture. The food here shows the struggles of the people, and how so many of the food traditions have been handed down and melded through the generations. Cajun country people are frugal, and nothing goes to waste. In fact over time the recipes haven’t changed all that much, and they don’t have to as they remain classics. Nearly everything that I tried, was for the very first time, and I was not […]
Having just returned from a short repositioning cruise from Vancouver B.C to San Diego, I wanted to share a special creation from Executive Chef Rudy Sodamin of Holland America Cruise Lines. Chef oversees everything food on Holland America, and it’s no small feat. The kitchen crew prepares enormous amounts of food, and quality is number one on everyone’s mind. How about these numbers for weekly preparation. 8500 lbs of meat and meat products, 4000 lbs of poultry, 2000 lbs of fish. You get the idea, it does take a highly trained army of dedicated crew members to make all of this happen for the guests. So with Thanksgiving just around the corner, I thought a sweet treat made with coconut and Macadamia nuts would be fun, interesting and delicious too, especially for those who may not find pumpkin pie at […]
What’s the buzz at The Fairmont Olympic Seattle Hotel? Bees? Yes! For the last three years, Executive Chef Gavin Stephenson has been Chief Beekeeper to the hotel’s hives located on the roof—and devised a myriad of creative ways to showcase the honey throughout the hotel’s restaurants.
The concept of ‘urban honey ‘was explained by Executive Chef Gavin Stephenson who keeps the bees,“Bees travel up to six miles from their hive to bring back an array of different nectars, which is why ‘urban honey’ is so interesting and complex,” . And if you were wondering what sort of honey results from foraging for flowers among the cement and gray Seattle sky? Just know it is “ delicious” honey.
Chef’s hives produce enough honey to delight the Olympic’s guests throughout the hotel. Served at the famous Georgian Afternoon Tea in beautiful little jars to […]
Native American Candied Salmon by Chef Gavin Stephenson Fairmont Olympic Hotel
•Wild King Salmon 4# (boneless skinless fillet)
•Brown Sugar 2 cups
•Wils honey 1 cup
•Sea Salt ¾ cup
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 refrigerator overnight to allow any extra moisture to be removed. Served with crusty bread and Honey Bee Pollen infused butter.
” 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 families. They want to keep it a lush oasis offering mostly beach front […]
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 Times. In addition, as Executive Chef at ICON at W New York […]
This recipe for Thai Curry Mussels is a colorful favorite of the Cirque Du Soliel artists and staff of the current traveling company of TOTEM. Kitchen Manager Mia Messier serves 200 to 250 meals a day each week to the traveling show’s 120 artists, staff and families of artists. Her repertoire includes cuisine and favorite dishes from the many cultures that make up the show. The day we visited, she served several entrees for lunch, one of which was a delicious fresh mussel dish, Thai Curry Mussels. Serve by itself or with rice or over pasta.
Thai Curry Mussels
2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1 tablespoon chicken base
1 can unsweetened coconut milk-do not shake the can
2 tablespoons fish sauce (Squid brand is best)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, de-bearded and scrubbed
1 tablespoon palm sugar […]