DOCSLIB.ORG

Kitchen Window E-Newsletter

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kitchen Window E-Newsletter KKiittcchheenn WWiinnddooww ® for the passionate cook . and those who aspire to be Cooking Class Schedule – July-October 2016 COOKING CLASSES BY DATE Fundamentals of Pasta JULY These are not your noodles from a box! This class will show you just how fun and easy it is to make fresh pasta at home. You’ll make your own all-purpose Knife Sharpening Clinic PASTA DOUGH by hand, then knead it and sheet it, to make the perfect noo - The right knife can make all the difference in food preparation, but any knife dle. Using this skill, our first dish will be classic FETTUCCINI with a simple is only as good as its edge. A dull edge is inefficient, difficult to use and dan - TOMATO BASIL PASTA SAUCE. We will then build the ultimate classic gerous. In this seminar, you’ll learn how to keep your knives sharp, and in top LASAGNA with sausage and pancetta meat sauce, seasoned ricotta, and layers condition. We will begin with a basic introduction to the various types of knife of melty cheese. While the lasagna bakes, you’ll learn to make SPINACH RI - edges, and a demonstration of the proper sharpening techniques that can cre - COTTA RAVIOLI WITH BASIL PESTO—a crowd pleasing, stuffed pasta, This ate the perfect cutting edge for your knife. We’ll explore whetstones and hon - class will give you the confidence and skills to create a beautiful meal of fresh ing steels, and discuss the virtues of each of these sharpening tools. With a pasta any time. whetstone, you have more control, which allows you to shape an edge with Tom Hemerka | Participation | $79 a single bevel and a thinner angle—a sharper edge with improved perform - #160714A – Thursday, July 14 | 6:00 p.m. – 9:30 p.m. ance. With a honing steel, you can maintain that perfect knife edge for months without the need for re-sharpening. We will show you how. Party BBQ: Tapas and Paella Bring your knives with you, as well as a stone and steel if you have them. If Let Kitchen Window’s team lead you in a culinary tour of Spain with a festive you don’t own a stone or steel, you can work with ours during class. tapas and paella party! To get you into a Mediterranean mood we will start Daniel Darvell | Seminar | $39 with four TAPAS—small plates that are a great way to sample a variety of tra - #160709B – Saturday, July 9 | 12:00 p.m. – 1:30 p.m. ditional Spanish bar snacks: MANCHEGO CROQUETTES; GAMBAS AL ROMESCO—shrimp in roasted pepper and almond sauce; CHORIZO Party BBQ: Cuban Pig Roast STUFFED DATES—popular Spanish dates stuffed with chorizo and goat Visit Uptown and take a trip to the Caribbean with this Cuban inspired class. cheese, and wrapped in serrano ham; and CATALAN FLAT BREAD—a classic Kitchen Window’s Grillmasters have put their spin on traditional Cuban fare. that we’ll top with seasonal veggies. Our main course of CHICKEN AND The feature in this class is a CUBAN-STYLE GRILLED SUCKING PIG, a more CHORIZO PAELLA will transform humble Bomba rice into a gourmet meal manageable version of a pig roast for the backyard griller. In addition to the as it soaks up the spices and gets topped with RED PEPPER, LEEKS, SUGAR MOJO SMOKED PORK you will get a chance to work with our instructors to SNAP PEAS, ARTICHOKES AND MARCONA ALMONDS. For dessert, we’ll make some amazing small plates from the grills. Starting things off will be make SPICED ORANGES WITH SHERRY AND CREAM. In keeping with our PLANKED PLANTAIN NACHOS. Rounding out the menu will be GRILLED theme, SANGRIA—that wonderful combination of wine and fruit that’s the PICADILLO EMPANADAS, GROUPER ESCABECHE, COCONUT CHICKEN perfect summer drink—will be served all evening. AND BISTEC DE PALOMILLA. This class will prepare you with all the knowl - Sangria sold separately during class. edge you need to throw your own backyard Cuban party. Tom Hemerka | Party-Style Participation | $89 Daniel Darvell and Doug Huemoeller | Party-Style Participation | $89 #160715A – Friday, July 15 | 6:00 p.m. – 9:30 p.m. #160709C – Saturday, July 9 | 6:00 p.m. – 9:30 p.m. Summer Fruit Desserts Knife Skills Whether it’s for brunch, dessert or just because—there’s no better way to Good knife skills can change the way you cook (and keep you out of the emer - spoil your friends and family than with a luscious, sweet and wholesome gency room). With them, cooking will become faster, easier and more enjoy - dessert made with fresh summer fruits. Join us for this hands-on class devoted able; in some cases, the right cut can even improve the flavor of your food. In to fresh fruit summer desserts. We will share ideas for preparing fruits and this hands-on class led by our expert instructors, you’ll learn the basics of cut - working with pastry, along with general baking techniques. First on the menu lery; how to stand and hold the knife for maximum performance; and the fun - is RASPBERRY RHUBARB SHORTCAKE—a delicious, light summer favorite damental principles of slicing, mincing, dicing and julienne. You’ll improve sure to please any sweet tooth. Next on the menu will be POACHED your food preparation skills in all areas, beginning with the basic vegetables PINEAPPLE WITH COCONUT MERINGUE—an incredible blend of sweet that make up the foundation of many standard recipes—onions, celery, carrots and creamy (think: piña colada). We will then explore the classic flavor com - and potatoes. We will show you techniques for cutting fruits like oranges, ap - bination of CHOCOLATE TURNOVERS WITH FRESH STRAWBERRY SAUCE. ples, mangoes, melons and pineapple. You will learn basic carving, as well as We will then craft CRÊPES FILLED WITH RICOTTA AND MIXED BERRIES— a few tips for tackling more challenging produce like avocados, tomatoes, an elegant dish that is guaranteed to impress. Finally, we will take the party peppers and herbs. We will use some of the food we prepare in class to make outside for GRILLED STUFFED PEACHES—a treat that you’ll want to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOES AND ONIONS, again and again. ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA. Tom Hemerka | Participation | $79 Daniel Darvell | Participation | $79 #160716A – Saturday, July 16 | 11:00 a.m. – 2:30 p.m. #160712A – Tuesday, July 12 | 6:00 p.m. – 9:30 p.m. Grillmaster Series: Big Green Egg & Kamado Joe Basics Meet the Chef: Oceanaire Seafood Room Few grills have the die-hard fans that kamado style grills have, but rest as - With its roots in Minnesota, the Oceanaire Seafood Room has a reputation for sured—they have earned it. So what is it that sets this outstanding outdoor providing the freshest seafood flown in daily from around the world. Tonight cooker apart? Its versatility and performance! Combining the capabilities of you’ll meet Oceanair’s Lawrence Kirkland and discover why The Oceanaire an oven, smoker, and grill, there’s little they can’t do. Of course, the wealth of has been voted one of the best seafood restaurants in the country. Featuring possibilities can seem overwhelming to the uninitiated, so our resident Grill - a creative menu that changes daily to accommodate the highest-quality masters are here to teach you what you need to know to get started. In this seafood, Oceanaire is a foodie’s dream. In this exciting demonstration class, hands-on class, you’ll learn about how to start your grill and select charcoal, you’ll learn Chef Lawrence’s favorite techniques and recipes, and enjoy a fan - and then you’ll set your grill and start cooking! You’ll make ORANGE WHISKEY tastic four course meal. Tonight’s menu is GRILLED WATERMELON GAZPA - GLAZED CHICKEN WITH HONEY ORANGE AND BROCCOLI SLAW while CHO WITH CAJUN SHRIMP SALAD; BRAISED PORK BUTT SOPES WITH learning all about coal-fired roasting. You’ll master working with quick meats OAXACA CHEESE; GRILLED MAHI MAHI WITH JERKED SWEET POTATOES by making a classic FLATIRON STEAK WITH CHIMICHURRI SAUCE. You’ll AND GRILLED PINEAPPLE SALSA; MEYER LEMON MERINGUE. also make FINGERLING POTATO SALAD WITH SUN-DRIED TOMATO VINAI - Lawrence Kirkland | Demonstration | $89 GRETTE, proving that you can grill nearly any dish with great results. Finally, #160713A – Wednesday, July 13 | 6:00 p.m. – 9:30 p.m. you’ll stoke the grill to impressively high temperatures to make COAL-FIRED PIZZA with a traditional quick-cook crust, and top it with homemade Sicilian sausage, hot soppressata salami, red onion and oregano. Come on out for a night of great fun, great food, and a hands-on look at one of our favorite grills! Daniel Darvell and Doug Huemoeller | Participation | $89 #160718A – Monday, July 18 | 6:00 p.m. – 9:30 p.m. 2 For complete class descriptions visit www.kitchenwindow.com Grillmaster Series: Ultimate Burgers Grillmaster Series: Fish Creating a flavorful burger sometimes takes more than just pouring Worces - Whether it’s a hearty fish steak, or the flaky local catch of the day, fish is won - tershire sauce on some ground meat and firing up the grill. Come discover the derful on the grill. No matter what type of grill you have, this hands-on class techniques and secrets for creating and grilling unique burgers in this hands- will show you the way to fabulous fish off the grill every time. You’ll learn how on class. In our first round, we will create three burgers: an ITALIAN to shuck oysters for BLACK PEPPERCORN SMOKED OYSTERS.
Load more

Recommended publications
  • Kitchen Window E-Newsletter
    KKiittcchheenn WWiinnddooww ® for the passionate cook . and those who aspire to be Cooking Class Schedule – May-August 2015 COOKING CLASSES BY DATE MAY Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grilling Spring in the Paris Garden and smoking. Our experts will help you sort through the hype to better under - Spend an evening enjoying a delicious chef-prepared dinner in a Paris Garden stand the grill you have or to choose the perfect grill for your outdoor kitchen. with a cool breeze blowing, a glass of wine in hand and the shimmering lights Understanding your grill is the key to achieving a great grilling menu. You'll of the city in the distance. It sounds beautiful, doesn’t it? We can’t take you to get a lesson in the basic anatomy and features of gas and charcoal grills, and Paris but Anna Dvorak will certainly create the perfect French-inspired meal we'll also take a peek at smokers. We’ll discuss how a grill’s design, construc - to make you feel like you are at the finest French Bistro. Anna’s menu starts tion and technology affect food. We'll talk about traditional and infrared burn - with a ROSEMARY SHORTBREAD CRACKERS WITH SALMON PATÉ appe - ers, insulation, rotisseries and more. Our grill guys will also break down tizer. Next is a light and fresh SPRING GREENS SALAD WITH FRENCH VINAI - smokers and discuss how to effectively use smoke in your cooking, including GRETTE followed by VEGETABLE SOUP WITH SHRIMP DUMPLINGS. Your which types of wood to use.
    [Show full text]
  • Full Transcript of This Episode
    Untold Italy Episode 45 - Listener Q&A vol 2 Buon giorno, Ciao to all our wonderful listeners. It’s Katy hosting the show today and I am so happy to have you here. We appreciate you taking some time out of your day to hear our chats about beautiful Italy. And I know our guests do too. We had some amazing comments recently and I wanted to share them with you. love Capri!!! ⭐ ⭐ ⭐ ⭐ ⭐ thank you Ladies it was very informative and fun! I love Capri and cant wait to go back ❤ nonick20 Best Italy travel podcast!! ⭐ ⭐ ⭐ ⭐ ⭐ Fabulous tips and wonderful guests! Has helped me plan my trip. GeorgiaKnittingLady via Apple Podcasts · United States of America · 10/08/20 Thank you.. Grazie to all of you and especially to those of you who leave ratings and reviews. It brings such a big smile to our faces. On this week’s episode of Untold Italy we are answering some of your questions about travel in Italy. But before we get started I wanted to let you know about an announcement we’ll be making later this week. As you know recording the podcast has brought us a lot of joy in this crazy year. We’ve met and made amazing new friends in Italy and around the world and have loved bringing their stories to you. I had a bit of a brainwave a few weeks ago and our announcement is about how we’re going to help bring Italy to you and help you keep planning your trips. For most of us a trip to Italy is not as easy or as frequent as traveling in our home country, regardless of the season or global situation.
    [Show full text]
  • Give the Gift of a Class with a Marcel's Gift Card Register Early Online, By
    2017 1 Big Flavor Give the Fusion: South Road Trip: American Style gift of a Class Nashville (Paul Lindemuth) with a Marcel’s (Brandy Fernow) 6:30 – 9:00 pm gift card 6:30 – 9:00 pm $85 $85 2 3 4 5 6 7 8 MID kIDs CAMP: Foods from the West Coast Ages 9 - 11 $45 each day/$160 for all 4 days Register San Diego Los Angeles San Francisco San Luis Obispo Bastille Day (Jamie Bordoshuk) (Jamie Bordoshuk) (Jamie Bordoshuk) (Jamie Bordoshuk) (Julie Szimon) early 11:00 am – 12:30 pm 11:00 am – 12:30 pm 11:00 am – 12:30 pm 11:00 am – 12:30 pm 6:30 – 9:00 pm online, by phone Super-Fast Fish $85 Eat the Garden Summer Edition: or in store (Robin Nathan) Ceviche! 6:30 – 9:00 pm (Paul Lindemuth) $80 6:30 – 9:00 pm 9 10 11 12 $85 13 14 15 They fill up fast! LITTLE kIDs CAMP: Golden state ages 6 - 8 $40 per day/$110 for all 3 San Diego Los Angeles San Francisco (Jamie Bordoshuk) (Jamie Bordoshuk) (Jamie Bordoshuk) Mediterranean Italian Steakhouse 11:00 am – 12:30 pm 11:00 am – 12:30 pm 11:00 am – 12:30 pm Summer (KJ) Girl’s Night: Summer (Robin Nathan) (Dave Sahs) Garden Party 6:30 – 9:00 pm 6:30 – 9:00 pm $85 $85 (Brandy Fernow) Registered Class 6:30 – 9:00 pm participants receive 16 17 18 $80 19 20 21 22 a 10% discount on store merchandise BIG kIDs CAMP: Pasta Week! Ages 12 - 16 $50 each day/$180 for all 4 days Cocktail Party (Cherise Slattery) (Cherise Slattery) (Cherise Slattery) (Cherise Slattery) with Interactive 11:00 am – 1:00 pm 11:00 am – 1:00 pm 11:00 am – 1:00 pm 11:00 am – 1:00 pm Demonstrations: All prices Happy Hour: are per person Tapas & Pinchos Essential Summer (Julie Szimon) Bites & Cocktails No refunds or credits 6:30 – 9:00 pm (Paul Lindemuth) within 72 hours prior $85 6:30 – 9:00 pm to the class.
    [Show full text]
  • Food and Cooking of Tuscany Ebook, Epub
    FOOD AND COOKING OF TUSCANY PDF, EPUB, EBOOK Martin Valentina & Brigdale Harris | 128 pages | 15 Dec 2009 | Anness Publishing | 9781903141748 | English | London, United Kingdom Food and Cooking of Tuscany PDF Book Order a p anzanella outside of Tuscany, and you'll probably get a tomato salad heaped with toasted croutons, but the reality is very different. Pappardelle alla lepre — pappardelle with hare rag It's a staple in Tuscany, where it is baked in towns and villages every morning and eaten as crostini , in salads like panzanella , and is a vital part of soups like acquacotta , ribollita and pappa al pomodoro. Kitchen Tips and Tools. It also features three-layer construction for even heating that ensures reliable results. Romantic private dining for two. Load More. How to make biscotti. Outside of Ireland, Irish food is often mistakenly thought to consist of nothing more than potatoes and mutton. Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews. Of those who survived over two million emigrated many to the US and the UK and several million in Ireland were left destitute. Easy Pizza Dough. Popular Tuscan recipes for cookies include crunchy twice baked cantucci , biscottini or ricciarelli. The long western coastline along the Mediterranean yields a huge variety of fish and seafood, which often goes into soups and stews. You won't eat for a day in Tuscany without eating a cannellini bean. Lamb Chops with Garlic and Oil. Get started with Italian cooking Italian food is delicious! Book your Restaurant.
    [Show full text]
  • The Main Course Summer 2021 School of Recreational Cooking Course Catalog
    THE MAIN COURSE SUMMER 2021 SCHOOL OF RECREATIONAL COOKING COURSE CATALOG IN-PERSON CLASSES ARE BACK IN SESSION! SCHOOL OF RECREATIONAL COOKING The Institute of Culinary Education (ICE) in New York City is home to the largest program of hands-on recreational cooking classes, baking classes and wine classes in the world. In ICE’s recreational classes we teach classic culinary and pastry techniques and skills while experiencing flavors from every facet of the culinary world. Our recreational cooking classes are offered year-round. TABLE OF CONTENTS PROGRAM OVERVIEW 2 STEAKHOUSE + COUPLES 8 CULINARY INTENSIVES 3 HEALTH-SUPPORTIVE 9 BASICS + ESSENTIALS 6 PASTRY INTENSIVES 10 MAKE + TAKE 6 PASTRY & BAKING 12 INTERNATIONAL CUISINE 7 FAMILY CLASSES 13 recreational.ice.edu 2 PROGRAM OVERVIEW Typical Class Structure GENERAL POLICIES You will work in teams and each team will be assigned a portion of the menu. As a general rule, classes last 3 to 6 hours. Typically, a class consists Payment, Refund & Make-Up Policies of three segments: a brief lecture, cooking, and eating. At the end of class, To register for any class payment in full is required at the time of registra- participants gather to enjoy the food they have prepared. Wine is served tion. Two weeks withdrawal notice is required for a refund (excluding gift with meals in some classes. All class menus are subject to change. You certificates), but please note, a transaction fee may want to consider a light snack before joining us for class. Students are will be deducted from the refund for each and every class seat registration encouraged to bring a light lunch or dinner to all pastry classes.
    [Show full text]
  • A Culinary & Cultural Adventure in Italy
    FLAVORS OF TUSCANY A Culinary & Cultural Adventure in Italy OCTOBER 12—19, 2019 Flavors of Tuscany October 12—19, 2019 Tuscany’s landscape says it all: medieval hilltop towns overlooking rolling countryside covered with grapevines and olive trees. The mountains, forests, cypress trees, wildflowers, and winding roads create the perfect backdrop for discovering one of the world’s most revered destinations for culinary tradition, craftsmanship, fine art, historical preservation, and winemaking. IMAGINE YOURSELF… We’ll visit Tuscany in autumn, when the olives and grapes are being picked Spending a blissful week and pressed to perfection. The locals are foraging for mushrooms, harvesting at a photogenic villa in chestnuts, and swirling Chianti Classico in their glasses. It’s the perfect time the heart of Chianti of year to savor some of Italy’s – that is to say the world’s – best wines and ingredient driven dishes such as bistecca alla fiorentina (chargrilled T-bone steak) and pici con ragù di cinghiale (hand-rolled pasta with wild-boar sauce). Sipping Brunello at Join Onward Travel for a week of culinary and cultural discovery in Tuscany. the source in medieval, We’ve planned a weeklong tour with a slow food, experience driven, behind- fortified Montalcino the-scenes theme. Taste olive oil and local seasonal delicacies such as truffles and chestnuts, visit medieval towns and gothic Siena, luxuriate in a villa situated in the heart of Chianti wine country, stroll cobblestone streets with Perfecting your expert local guides, expand your culinary repertoire with a hands-on cooking pasta-making (and class, dine at some great local restaurants, and laugh into the night with new eating) skills friends.
    [Show full text]
  • Tuscany Itself, Is the Region’S Most Populous City
    4 The Tuscan Journey 8 Food Festivals 20 MASSA-CARRARA 46 LUCCA 74 PISTOIA 92 PRATO 110 FLORENCE 134 PISA 174 LIVORNO 194 GROSSETO 218 SIENA 248 AREZZO 270 Directory 271 Index V FLORENCE Pappa col pomodoro 116 Tomato and bread soup Bistecca alla fiorentina 120 Fiorentine-style steak Fagioli nel fiasco 124 Beans in a flask Testaroli al pesto 128 Testaroli with pesto sauce Zuccotto 132 Zuccotto First-time visitors often remark how quickly they Opposite page: feel at home in Florence. That is because it is one of As one of the world's largest cathedrals, the those select few cities that most people have known Duomo is located in the second-hand all their lives. Whether it’s patting the heart of the historic centre head of the bronze boar, window shopping for of Florence. jewellery along the Ponte Vecchio, admiring the splendours of Piazza del Duomo or gazing up at Michelangelo’s David, the rituals of a visit to Florence are well and truly rehearsed. Florence, the provincial capital and the capital of Tuscany itself, is the region’s most populous city. Lying on the banks of the river Arno, it is widely considered the birthplace of the Renaissance and one of the most beautiful cities in the world. It has also been the birthplace or adopted home of many of Italy’s most influential thinkers, artists, and writers, including Leonardo Da Vinci, Machiavelli, Dante, Michelangelo, Galileo, Botticelli and Pellegrino Artusi, author of the most influential cookbook in Italian history, Science in the Kitchen and the Art of Eating Well, published in 1891.
    [Show full text]
  • About Our Farms
    About our Farms Herbs by Diane Nevada Aspen Ridge Farms Colorado By using their own compost to feed the gardens, Aspen Ridge has aligned with farms and ranchers this local grower is able to produce delicious who follow our strict genetic, feeding and handling vegetables, herbs, edible flowers, and microgreens protocols. All Aspen Ridge cattle are source- and 100% organically. age-verified back to their birth ranch in the U.S. Prime Color Grower’s Nevada Mountain States Rosen Farms Colorado A boutique grower located 50 miles from Las Vegas, A national co-op owned by more than 150 ranching producing naturally grown herbs and vegetables families across the U.S. specializing in humanely and for restaurants exclusively within Las Vegas and its pasture-raised lamb. surrounding area. CHIANTI & FIORENTINA Creekstone Farms Kansas County Line California An award-winning beef farm dedicated to producing A certified organic farm with a knack for growing an always tender, well-marbled meat with an lettuces, salad and cooking greens, baby root unmatched flavor through humane practices and vegetables, and other specialty produce. Each crop is careful selection of breeds. FINE ITALIAN GRILL AND BAR celebrating carefully chosen based on climate suitability, taste, and appearance. Great Plains Farms Nebraska tuscany and central italy Great Plains Beef is an exclusive provider of Certified The Intuitive Forager California Piedmontese Beef to premium restaurants and Founder Kerry Clasby intuitively forages produce specialty retailers throughout the United States. that is organic, locally-sourced, and seasonally- Certified Piedmontese Beef is preferred by meticulous harvested for celebrity chefs and renowned farmers’ consumers who require a healthier beef without “Ma pè noi la bistecca...l’è arta tre diti! Ma un la sanno markets throughout California and Las Vegas.
    [Show full text]
  • AUSTRALIAN Beef Compendium Contents
    THE AUSTRALIAN BEEF COMPENDIUM CONTENTS Beef in Australia 2 Every step of the way 7 Cattle Breeds 12 Beef grading systems 22 Processing 37 Selling beef 43 Beef cuts and utilisation 47 Cooking techniques 62 Beef Offal 86 Gravy & Sauces 95 BEEF IN AUSTRALIA THE AUSTRALIAN BEEF COMPENDIUM – BEEF IN AUSTRALIA | 4 he first cattle arrived in Australia, like the first Governor King’s description of the bull: ‘The rising on white Australians, on the First Fleet. Like millions the top of the shoulders is not that of the Buffalo Breed Tof migrants who followed them, not knowing what … they are formed like the Tame Bull Gorgon…with awaited them in their new home, those first white settlers a thick neck and broad high shoulders.’ And also from brought with them all the comforts and culinary items the journals of the French architect and explorer, Ensign they were used to. The cattle herd included one bull, one Francis Barrallier, who wrote that a bull he had discovered bull calf, and seven cows, all black, which had boarded at lying dead in a gully was ‘of a reddish colour with white The Cape of Good Hope. spots’, and that later he came across a ‘superb black ox.’ One cow died at sea, one proved dangerous and was From these descriptions and his knowledge of shot and, on landing, the remaining two bulls and five cattle breeds, Rolls surmises that ‘Old Gorgon was an cows wandered off or were deliberately driven into the Africander’ and because of the black ox, ‘once can bush by a convict.
    [Show full text]
  • SG EATS 2020 | 5 WESTERN European-Leaning Fare Shines
    YOUR DEFINITIVE GUIDE TO 19 SINGAPORE FOOD TRENDS THAT MAKE GOING OUT FUN HRC_SgEatsAd_175mmx230mm.pdf 1 10/10/2019 2:51:57 PM C M Y CM MY CY CMY K EDITOR’S NOTE ON THE COVER ood food, good life. Whether you’re a gourmet-in-making Gor just hankering after new tastes, make 2020 the year of culinary adventure. Get started with SG Eats, your definitive YOUR DEFINITIVE GUIDE TO 19 SINGAPORE FOOD TRENDS THAT MAKE GOING OUT FUN guide to Singapore’s latest and greatest F&B establishments. From old West comfort foods to Seoul-yummy cuisine and the freshest seafood joints, each listing is cherrypicked by our team for your dining pleasure. In short, we’re deep-diving, so you don’t have to. Flip to page 16 for a sneak preview of Tasting Tables, an exclusive dining event featuring tasting menus from 11 prolific restaurants. These big flavours come at affordable price tags, making ballin’ Artichoke. 161 Middle Rd., on a budget much easier. Singapore 188978, 6336-6949, bjornshen.com/artichoke Ready to begin? Just pick a restaurant and start eating – it’s See page 14. that simple. Photography by Tu Jierui Additional editing by Chino Sardea Enjoy! WHO’S IN CHARGE Managing Director Dennis Pua ADVERTISING Associate Business Director Shida Ramli EDITORIAL [email protected] Senior Editor Dannon Har Business Executive Turaiya Noor [email protected] Media Group Pte Ltd Writer Sharmaine Loh MARKETING Contributing Editor Johanna Teo 20 Bedok South Road Level 2 Marketing Executive Chelsea Koh Singapore 469277 Editorial Intern Dechen Tan [email protected] Main: +65 6445 3313 DESIGN Fax: +65 6445 3373 Senior Designer Carmen Chua Multimedia Designer Tracey Nguyen Copyright © 2019 Media Group Pte Ltd.
    [Show full text]
  • Beverages First Course Main Course
    Welcome to The Chophouse – the place to enjoy excellent meat and good wine, whilst We ask our patrons to immediately inform their server of any Cockerel Spatchcock €18.25 taking pleasure from the magnificent view of Valletta across the creek. allergies they may suffer from, or special dietary requirements they Main Course A galletto Valle Spluga beaten flat in butterfly style and marinated with lemon and our may have. Thank you. own mix of herbs and spices. We have gone and will continue to go that extra mile to ensure all that is necessary in sourcing, preparing and serving your food and wine. We butcher and hang most of our From the Grill Steak and Guinness Pot-Pie €18.85 meat ourselves, serving all cuts, from head to tail. We use only the very best ingredients A hearty, winter dish from the Emerald Isle. available and cook on the largest charcoal grill on the island. We store our wines in a large First Course humidity and temperature-controlled glass cave. Beef Sauces Meat dishes are not as a rule light going. The following starters include several light dishes Our meats may be served with thyme or parsley and garlic butter. A selection We are proud of our passion and take pleasure in sharing this with you. as well as some old time favourites not often found on more progressive menus. All our beef steaks are cooked with a light brushing of olive oil, roughly ground pepper of mustards and our own barbeque sauce, chimichurri and chateaubriand and served with a wedge of lemon.
    [Show full text]
  • Caveman T-Bone
    A Guy’s Best Friend Steak Steak is the one dish every self-respecting man—no matter how kitchen-phobic—should know how to cook. Cooking a great steak isn’t gender specific, of course, and plenty of women excel in its preparation. But even if your mother/wife/girlfriend cooks like a pro or is a pro, there’s a good chance she’ll look to you to cook the steak. Will you shy away from a hunk of raw beef or raging fire, or will you calmly take tongs in hand and step up to the grill with confidence? You can master the basics in thirty minutes (and spend a lifetime perfecting the fine points). There’s a lot, um, at stake in this chapter, so listen up. The Stea k Steaks come in a hunger-inducing array of cuts, shapes, and thicknesses (see photo on page 226). You can think of them in three categories. Top cuts | The intrinsically tender steaks, which include New York strip, filet mignon, rib steak, rib eye, sirloin, porterhouse, and T-bone. (They come from the upper part of the steer, hence “top” cuts.) Bottom cuts | Fibrous, somewhat tough steaks that become tender when thinly sliced across the grain. These include skirt steak, flank steak, and hanger steak, which are cut from the steer’s underbelly. Tough love cuts | Steaks that require prolonged cooking with liquid at a low temperature (braising—see page 9), like chuck or blade. The Seasonings Some of the world’s greatest steaks, like Spain’s chuletón (rib steak), are prepared using only one seasoning: salt.
    [Show full text]