INTERNATIONAL CHEFS CONGRESS a KITCHEN WITHOUT BOUNDARIES Sunday, Sept 20
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Pierre Gagnaire: 175 Home Recipes with a Twist PDF Book
PIERRE GAGNAIRE: 175 HOME RECIPES WITH A TWIST PDF, EPUB, EBOOK Pierre Gagnaire,Jacques Gavard,Eric Trochon | 248 pages | 13 Nov 2012 | Editions Flammarion | 9782080201126 | English | Paris, France Pierre Gagnaire: 175 Home Recipes with a Twist PDF Book Techniques used in cooking His techniques are astounding inspirational and complex. Also, that there is a tempo in every food displayed the upstrokes and the down strokes as well as the synchronised rhythms, the hot and cold of the dish. Post to Cancel. Cooking: The Quintessential Art. You are commenting using your Google account. Email required Address never made public. Share this: Twitter Facebook. Appendix A. Pierre-gagnaire, com Career development and techniques used Pierre Gagnaire is regarded as an iconoclastic chef at the forefront of the fusion cuisine movement. We gave them a lot and they inspired us hugely in return, in terms of presentation and taste. In he was voted as the best chef of the year pierregagnaire. Gagnaire, P. Celebrated French chef Pierre Gagnaire offers classic and yet refined recipes for everyday and special occasions, from lazy brunches to midnight feasts. The creative recipes of this master chef will expand the repertoire of the home cook—novice or accomplished—and provide a fresh, new home-dining experience About The Author Pierre Gagnaire is a three-Michelin-starred chef. Buy Online Find Locally. He approaches each item on his menus with humility and describes his creative process as one that is a combination of instinct and letting the ingredients and techniques set the rhythm. In , he was voted best chef of the year by the Michelin guide Michelin guide Unfortunately in , he went bankrupt and moved to Paris. -
The Artistry, Culture & Tastes of the World's Best
BEST STREETFOODS TASTES OFTHEWORLD’S THE ARTISTRY,CULTURE& FLAIR WITH FOOD SPRINGSPRING 2018 2018 TBD Enroll Now polaroiduniversity.com MERMAIDS WELCOME THE AFTER AFTER PARTY TROPICAL OASIS LOUNGING ICONIC ENTERTAINMENT ENDLESS SURPRISES HARDROCKHOLLY.COM 2 Opulence Spring 2018 Spring 2018 Opulence 3 FRIENDS OF UFFIZI FRIENDS OF UFFIZI ASTONISHING 233 South Federal Highway, Boca Raton, Florida • Tel: 561.477.5444 BOCA RATON | NEW YORK | LOS ANGELES | CHICAGO | DALLAS | GENEVA | LONDON | HONG KONG | TEL AVIV | DUBAI | PANAMA | MOSCOW International Perla Lichi Design 52 74 111 is a versatile, experienced TOP FEATURES interior design firm. We create interiors in the client’s preferred style: Classic, Modern, WINTER 2017/18 Palatial — or anything in between. You’re invited to a modern 44 luxury experience. Luxury was always meant to be playful. Experience it free from restriction with a new iconic timepiece every three months. BRILLIANT This is Eleven James. This is permission to play. FATHER TIME Celebrating New Year’s Eve extravaganzas worldwide Discover more at elevenjames.com or call 855-ELEVEN-J PERLA LICHI DESIGN DESIGN | SPACE PLANNING FURNISHINGS | INSTALLATION Fort Lauderdale | Coral Springs Toronto | Abu Dhabi 954.726.0899 | perlalichi.com FL ID #1727 8 Opulence Winter 2017/18 International YOU DREAM IT, WE FIND IT, YOU CHARTER IT 52 FEATURES CONTINUED 55 DINE LIKE A TUSCAN 28 NORMAN VAN AKEN’S 1921 UPPERCLASSMAN Forte dei Marmi, helmed CULINARY MASTERPIECE James Beard Awarded Chef by Two-Michelin Star Chef Norman Van Aken merges Antonio Mellino, brings fine art with his renowned cuisine authentic Italian fare to the United States. in his latest endeavor. -
@Tomcolicchio + @Gailsimmons Talk Food and Temple Court in New Downtown Alliance Video
FOR IMMEDIATE RELEASE Contact: Elizabeth Lutz, 212.835.2763, [email protected] @TomColicchio + @GailSimmons Talk Food and Temple Court in New Downtown Alliance Video NEW YORK (March 1, 2018) – Chef and Restaurateur Tom Colicchio sat down with fellow Top Chef judge Gail Simmons for an inside look at his restaurant Temple Court in the latest video from The Alliance for Downtown New York. Located in The Beekman Hotel, Temple Court has earned high marks for both Chef Colicchio's signature style and seasonal take on classic dishes as well as for the restaurant and bar's meticulously appointed decor. Here he tells us how the restaurant pays homage to the neighborhood's history. Watch the video at: http://twn.nyc/TempleCourt "A lot of what we do here at Temple Court starts with this idea of bringing back the classics and making them modern. It's all a metaphor for what's going on Downtown. What's old is new, what's new is old - it's all coming back again," notes Chef/Owner Colicchio. "Walking from the Oculus to Temple Court, you can literally visit the future and the past of Lower Manhattan within 15 minutes," adds Simmons. Temple Court was one of the most highly anticipated restaurant openings in Lower Manhattan and is part of the wave of established names and up-and-coming food stars joining the neighborhood's ranks. On the horizon, additional Lower Manhattan restaurant openings will include projects from: - Andrew Carmellini (The Dutch), - Jean-Georges Vongerichten (ABC Kitchen, Jean-Georges), - Daniel Humm and Will Guidara (Eleven Madison Park), - Danny Meyer (Gramercy Tavern), - David Chang (Momofuku) and - James Kent (Nomad). -
Molecular Gastronomy Is a Scientific Discipline, and Note by Note Cuisine Is the Next Culinary Trend Hervé This
Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend Hervé This To cite this version: Hervé This. Molecular gastronomy is a scientific discipline, and note by note cuisine is thenext culinary trend. Flavour, BioMed Central, 2013, 2 (1), pp.1. 10.1186/2044-7248-2-1. hal-01269404 HAL Id: hal-01269404 https://hal.archives-ouvertes.fr/hal-01269404 Submitted on 28 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. This Flavour 2013, 2:1 http://www.flavourjournal.com/content/2/1/1 OPINION Open Access Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend Hervé This1,2 Abstract For the past two decades, there has been much confusion about molecular gastronomy. This confusion has arisen because people ignore that the word gastronomy does not mean cuisine, it means knowledge about food. Similar to ‘molecular biology’, molecular gastronomy is a scientific discipline that looks for the mechanisms of phenomena occurring during dish preparation and consumption. As with any other scientific discipline, it can have many applications. One of the first was ‘molecular cuisine’ but since 1994, ‘note by note cuisine’ has also been promoted. -
La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET
PRIVATE DINING, CATERING & EVENTS La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET LOCATION 6518 Washington Street Yountville, CA 94599 ABOUT La Calenda is located in the heart of Yountville and takes its name from a Oaxa- can parade that traditionally kicks of weddings, graduations and other community celebrations. True to its festive inspiration, the restaurant is meant to be a cheerful gathering place that fosters a spirit of togetherness. DESIGN With vibrant color and whimsy, the spirit of “Calendas” extends to the restaurant’s interior design. Dallas-based Event Designer Todd Fiscus and his team produced the décor, sourcing textiles, furniture and tiles throughout Mexico with reverence to the textures, colors and the country’s history. The dishware is sourced from various Mexican artisans, including colorful hand-blown recycled glassware from Oaxacan studio Xaquixe, and Guamchil wooden plates made by Salvador Cabaas Avilés in the state of Guerrero. FOOD & BEVERAGE With a culinary program led by Chef de Cuisine Kaelin Ulrich Trilling, La Calenda combines traditional Mexican food and fixtures in a family friendly environment. Drawing on the freshest and highest quality ingredients available, and employ- ing traditional cooking methods, the restaurant features dishes from Chef Kaelin’s native Oaxaca while casting a glance across a range of Mexican regional cuisines. La Calenda also features a full-service bar specializing in tequilas, mezcals, and beer, as well as a finely curated list of local and Mexican wines. PROPRIETOR Thomas Keller CHEF DE CUISINE Kaelin Ulrich Trilling GENERAL MANAGER Eric Jeferson EVENTS The La Calenda team will work with you to customize an event that is memorable for you and your guests, including birthday celebrations, rehearsal dinners, casual happy hours, wine dinners, corporate events, and luncheons. -
Biography 1950 Born in Apinac, France. 1968 Commis at "Tante
Biography 1950 Born in Apinac, France. 1968 Commis at "Tante Alice". 1969 Charbonnières les Bains. He becomes roast cook and learns to spit roast in front of the clients. 1970 Cooks for the Admiral on the Surcouf… 1973 Commis at the Intercontinental Hotel. 1974 The year of the "Duck Ranavallo" at Lucas Carton. 1976 After two years spent roving the world, particularly the new world, he returns to the "Clos Fleury", the restaurant run by his father near Saint Etienne. 1977 He retains the Michelin star. 1981 He decides to go solo and opens a restaurant in the center of Saint Etienne. 1986 He is awarded a second Michelin star. 1989 Chefs the Heads of State lunch at the Arche de la Défense during François Mitterrand's presidency. 1992 A new Art Deco decor reinterpreted by contemporary artists. 1993 The Michelin guide awards his signature cuisine a third star. 1996 The Saint Etienne gamble has not paid off. The Michelin stars are returned to their owner. He leaves for Paris. 1997 Two stars. 1998 Back to the three star level. 2001 Beginning of a strong partnership with Hervé This, Collège de France professor and father of Molecular Gastronomy. 2002 Opening of "Sketch" in London with Mourad Mazouz. Receives the distinction Commandeur des Arts & Lettres. Publication of his second book « Sucré-Salé ». 2004 Takes on the management and kitchen of the restaurant "Gaya Rive Gauche par Pierre Gagnaire" in Paris. 2005 Opening of the restaurant “Pierre Gagnaire à Tokyo” in Omotesando. 2006 Opening of the restaurant “Pierre” in the Mandarin Oriental Hotel in Hong Kong. -
Announces Iron Chef Morimoto Extra Virgin Cold Pressed Grapeseed Oils
Salute Santé! Announces Iron Chef Morimoto Extra Virgin Cold Pressed Grapeseed Oils For Immediate Release Contact: Nanette Humer 707-251-3900 Salute Santé! is proud to present a new creation of Iron Chef Masaharu Morimoto’s - two of his own Morimoto cold pressed grapeseed finishing oils – one a combination of his favorite red varietals and the other a combination of his favorite white varietals – both from the beautiful Napa Valley. These cold pressed finishing oils are truly a Morimoto masterpiece – he even created original artwork for the labels! They are delicious drizzled over salads, fish, vegetables, meats or soups – the perfect finish to a culinary masterpiece! ___________________________________ Chef Masaharu Morimoto has created a bridGe between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to thousands of diners throughout the world. He has Garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs. After a shoulder injury ended a promising career as a baseball catcher in Japan, Morimoto beGan studyinG sushi in his hometown of Hiroshima. He quickly grasped the technique of this exacting food art and, at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both cultures. In 1994, Morimoto was recruited to join the oriGinal Nobu restaurant and soon promoted to Executive Chef. -
The Culinary Institute of America at Greystone Napa Valley, California
Presents 13th Annual Worlds of Flavor International Conference & Festival JAPAN: FLAVORS OF CULTURE From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art, and Exchange November 4-6, 2010 The Culinary Institute of America at Greystone Napa Valley, California PRESENTERS & GUEST CHEFS BIOS TARO ABE is the second generation chef of Washoku OTAFUKU, a restaurant that specializes in the regional cuisine of Akita, including ―Kiritanpo,‖ a unique rice pot dish. Chef Abe’s cuisine is representative of this Northern Japan region that is famous for rice farming and sake brewing along with other agriculture, fishing, and forestry. (Akita, Japan) ELIZABETH ANDOH is an American writer and lecturer specializing in Japanese food and culture. She owns and operates ―A Taste of Culture,‖ a culinary arts program in Tokyo and Osaka. Ms. Andoh is the only non-Japanese member of the prestigious Japan Food Journalists Association and also contributes to American publications, such as the New York Times. As a lecturer on historical and cultural aspects of Japanese society and cuisine, she conducts workshops and speaks frequently to industry and general-interest audiences on both sides of the Pacific. Her 2005 cookbook, Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press) won an IACP Jane Grigson award for distinguished scholarship, and was nominated for a James Beard Foundation award. 2010 Worlds of Flavor Presenter & Guest Chef Biographies Updated August 30, 2010 | Page 1 of 21 Ms. Andoh’s new cookbook, KANSHA: Celebrating Japan’s Vegan & Vegetarian Traditions, will be released by Ten Speed Press on October 19, 2010. Ms. -
ZAGAT SURVEY SUMMARY 2007 New York City Restaurants
ZAGAT SURVEY SUMMARY 2007 New York City Restaurants Number of Restaurants Surveyed: 2,014 Gender: Number of Surveyors: 31,604 Male: 46% Total Restaurant Meals per Year: 5.6 Million Female: 54% Age: Avg. Meals Out per Week per Surveyor: 3.4 20s: 15% Avg. Meals per Surveyor per Restaurant: 11.0 30s: 28% Total Restaurant Meals per Day: 15,300 40s: 18% Est. # of Meals per Restaurant: 2,100 50s: 20% 60+: 19% Top Newcomers: Rated Other Major Arrivals 25 – Telepan Barça 18 Fatty Crab Orchard, The Blaue Gans Harry’s Steak Ureña Brasserie Ruhlmann Industria Argentina 24 – A Voce Buddha Bar Japonais 23 – Morimoto Chinatown Brasserie L’Atelier/Joël Robuchon Country Colors Le Cirque Del Posto Craftsteak Little Owl Cookshop Dani Parea Buddakan Degustation Porter House NY Bouchon Bakery Destino Quality Meats 22 – Café d’Alsace Devin Tavern Sfoglia Antonucci Dona Trestle on Tenth Phillippe Dressler Valbella Ten Most Popular Places (2006 rank): Top Ten Food Rankings (2006 rank): 1. Gramercy Tavern (1) 1. Le Bernardin (1) 2. Union Square Cafe (2) 2. Daniel (2) 3. Le Bernardin (5) 3. Sushi Yasuda (5) 4. Babbo (3) 4. per se (3) 5. Peter Luger (9) 5. Peter Luger (Brooklyn) (8) 6. Bouley (8) 6. Gramercy Tavern (6) 7. Gotham Bar & Grill (6) 7. Café Boulud (13) 8. Daniel (4) 8. Bouley (4) 9. Jean Georges (11) 9. Jean Georges (9) 10. Blue Water Grill (7) 10. Annisa (24) Top Five Decor Rankings (2006 rank): Top Five Service Rankings (2006 rank): 1. Daniel (1) 1. per se (1) 2. Asiate (7) 2. -
Step Into a New Phase: Eleven Madison Park Makes Art Part of A
EMP Step, 2017, cast stainless steel, 192 x 15 x 4.5 inches, by Daniel Turner at Eleven Madison Park. Eleven Madison Park, a vaunted restaurant in a vaulted space in the Flatiron District in New York, has reopened to much fanfare after four months off for renovation and reimagination. Chef Daniel Humm is back in the kitchen he made a focus of global attention among gourmands, and diners are back in front of the kind of artful and sophisticated dishes he has made a specialty. Upon entry, guests at Eleven Madison Park will now pass over a sort of threshold below: an artwork conceived for the luxe environs by the artist Daniel Turner. The piece is a Minimalist sculpture on the floor that doubles as a step up to the dining room, made of old materials from the restaurant’s former kitchen that were melted down and transfigured into a new form. The work is titled EMP Step. To learn more about its genesis and the journey to its new home, ARTnews spoke to both the artist and the chef about the project—and photographed it beginning this summer, while it was in the fabrication phase, and through its final installation last week. Interviews with Turner and Humm follow below, with a photo slideshow beneath. As told to Andy Battaglia: Daniel Turner, artist Daniel Humm heard of my piece Particle Process Cafeteria at König Galerie in 2016. Through a deconstructive process, I dissolved components of a cafeteria—folding chairs, collapsible tables, pieces of steel and wood—that were reduced to particle form. -
Lower Manhattan It’S a New York You Know Of, but Haven’T Met Yet
LOWER MANHATTAN IT’S A NEW YORK YOU KNOW OF, BUT HAVEN’T MET YET. WHAT’S HAPPENING Seven Exciting New Things to do now in Lower Manhattan Upgrade your wardrobe. Visit Anthropologie. The hip clothier opened their 1 first Lower Manhattan location in the landmarked 195 Broadway. Lick your fingers. David Chang’s fried chicken mecca, Fuku, serves 2 up mouth-watering sandwiches, whole chickens and sides at two neighborhood locations. Explore our waterways. Wall Street’s Pier 11 is the hub of the city’s ferry 3 system. From here, you can hop a boat to Rockaway Beach, Williamsburg, Midtown, and the Bronx. Escape underground. Located in what was historically the neighborhood’s 4 theater district, head to the Alley Cat Amateur Theatre located in the Beekman Hotel’s subterranean bar. Discover our own exotic island. Governors Island is Lower Manhattan’s 5 playground, just 8 minutes away by ferry. Now open seven days a week, explore rolling hills, breathtaking views of the skyline, and the city’s longest slide. Sample our sublime sushi. Nobu, the internationally renowned temple 6 to fresh fish has a gorgeous bi-level Lower Manhattan outpost which is located in the lobby of 195 Broadway. Pair your cocktail with bocce and DJs! The Mailroom offers revelers 7 drinks, games and DJ sets by the likes of James Murphy and Mark Ronson. The Mailroom, at 110 Wall Street, has all that and more. 2 Nine Can’t Miss Spots Coming Soon 3 World Trade Center opens in June of this year. The city’s newest skyscraper, set to 1 open in 2019, will be home to the Hawksmoor, an award-winning British steakhouse and cocktail bar serving grass-fed, dry-aged beef and sustainably-sourced seafood. -
Thursday, February 7, 2019 Le Bernardin Prive, New York
THURSDAY, FEBRUARY 7, 2019 LE BERNARDIN PRIVE, NEW YORK THURSDAY, FEBRUARY 6, 2020 LE BERNARDIN PRIVE, NEW YORK CITY Hosts Toby AnD ItzhAk PerlmAn Auctioneer Jamie Ritchie Chairman of Sotheby's Wine, Worldwide Dinner Wine Sponsors MAggy AnD John KongsgAArd & KongsgAArD Wine Krug Champagne USA Carlton McCoy & Heitz Cellars Sotheby's Wine Co–Chair Committee Stephanie and Gavin Albert HAyley Järvi AnD Roger SchAgrin Leslie and James Attwood Dalia and Levi Kelman Bettina S. and Donald L. Bryant Katherine and Peter Kend Ann AnD MichAel BunyAner Vera and Robert Loeffer VanessA AnD Henry Cornell Eilene AnD RonAlD J. Oehl Ellen AnD RoDger DeRose Pamela and Edward S. Pantzer Bari and Neil Goldmacher JoAnnA S. AnD DAniel Rose Deborah and John Gross Diane and Thomas Tuft Cornelia and Ralph Heins Eileen AnD RonAlD Weiser The Perlman Music Program Board of Directors Toby PerlmAn Michael Bunyaner President and Founder RoDger DeRose Itzhak Perlman Barbara Gladstone Randall Blank Peter KenD Chairman Vicki Kellogg Jay Dweck Vice President Laura Sloate Jim Toth Mark Miller Secretary / Treasurer Caitlin Tully Dear friends and fellow wine lovers, We are delighted to welcome you to our Wine Dinner and Charity Auction. Tonight, we celebrate a tradition at Le Bernardin Privé and present an exceptional live auction, incredible food and wine, and a soirée with our captivating young artists. Teaching young, talented musicians is a delicate and involved process, similar to properly storing the perfect wine. Just as different wines develop at their own individual pace, so do aspiring young musicians. No matter the time frame, when nurtured properly, like good wine, our students only get better with age.