1313 Main of Napa California in my opinion is one of Napa’s best restaurants. With executive Chef Adam Ross at the helm, and Jordan Nova restaurant director and certified Sommelier you have two power players who love what they do, and it shows. Restaurant owner Al Jabarin (also the owner of online wine seller www.calwine.com) has given Chef Adam and Jordan the freedom to create locally sourced dishes and wine pairings that are out of this world. This can be a risky proposition, but with the years of experience that both Chef and Jordan bring to the table it was a no brainer, and it has worked very well. When Chef Adam creates a new dish, and before it goes up onto the menu, he looks to Jordan and his kitchen staff for ways to improve upon his creation, and […]
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 […]
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 what is your vision for the restaurant Bay 223 ? And […]
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 fresh Tart Chukar Cherry Salsa can be served with corn chips or over cream cheese with crackers.
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
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 and run it until the garlic is fully incorporated. If you like your cilantro very fine you can […]