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Grand Fiesta Americana Coral Beach Cancun Serves up Culinary Excellence with Three New Talented Chefs
GRAND FIESTA AMERICANA CORAL BEACH CANCUN SERVES UP CULINARY EXCELLENCE WITH THREE NEW TALENTED CHEFS CANCUN, MEXICO (AUGUST X, 2018) – Grand Fiesta Americana Coral Beach Cancun, located on Cancun’s most secluded stretch of white sand beach, is flexing its culinary muscles with the arrival of three ultra-talented new chefs to the resorts already impressive dining program. Chef Mariana Alegría Gárate, Chef Gerardo Corona, and Chef Juan Antonio Palacios, bring their own creative flair and unique skill set to their respective award-winning restaurants. As the first female to lead a kitchen at the resort, Chef de Cuisine Mariana Alegría Gárate oversees Le Basilic Restaurant, one of just seven restaurants in Mexico to receive AAA Five Diamonds. With an impressive background and education, Gárate has worked hard to make it to the top spot of this award-winning restaurant. She won the coveted Loredo Medal while earning her Master’s Degree in gastronomy with a focus on Spanish, Italian and Mexican cuisine, then followed up with a specialty in French cuisine at Monte Carlo’s Lycée Technique et Hôtelier de Monaco. Further inspired, she received her Diploma from the Mexican School of Sommeliers, allowing her to share her deep passion for wine with her guests. As for her practical experience, she was most recently Sous Chef at Mexico City’s celebrated Balcón del Zócalo in the Zócalo Central Hotel, did a stint with the highly unique concept of Dinner In The Sky, and worked the line for the legendary Alain Ducasse at his restaurant miX On The Beach at the W Vieques, Puerto Rico. -
Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts!
www.cairowestmag.com April 2021 Issue No. 123 Free Community Magazine Powered by Cairo West Publications Serving 6th October, Cairo-Alex Desert Road and Mansoureya Exclusive Chat with Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts! TABLE OF CONTENTS April 2021 Apri 2021 Youssef Othman A Star on the Rise to Watch this Ramadan FASHION Ramadan Fashion BEAUTY Sandal-Pretty Feet FEATURES Your Ramadan Table Ramadan Gift Guide Ramadan Evenings Time To Talk Heart Kafala - Fostering Orphans Ramadan Recipes From Around The Globe Horoscopes WELLBEING Ramadan Workouts With Monir Konsoh Neuroplasticity Tabibi: Sensible Eating During Ramadan ENTERTAINMENT Spotlight: Gorilla Fit App AUC: Meet the Author Diwan New Arrivals and Best-sellers Art Scene Amici Review Binge Review Le Flandrin Review Crave Wellbeing Schedules What’s New Upcoming Events OUR TEAM Founder & Publisher Shorouk Abbas Editor-in-Chief Atef Abdelfattah Content Director Hilary Diack Copyediting Nahla Samaha General Manager Nihad Ezz El Din Amer Sales and Marketing Manager Nahed Hamy Assistant to General Manager Lobna Farag Assistant Marketing Manager Yomon Al-Mallah Sales Executive Ezz Eldin Darwish Digital Marketing Specialist Mariam Abd El Ghaffar Digital Content Aliaa El Sherbini Digital Content Creators Mariam Elhamy, Basem Mansour Graphic Designers Ahmed Salah, Essam Ibrahim Photography Mohamed Meteab Accountant Mohamed Mahmoud Distribution Ahmed Haidar, Mohamed El Saied, Mohamed Najah, Mohamed Shaker Mekkawy Printing IPH (International Printing House) Produced by Cairo West Publications Issued with registration from London No. 837545 Cairo Alex Desert Road - El Naggar Office Building 2 This magazine is created and owned by Cairo West Advertising. Managing Director: Shorouk Abbas Email: [email protected] For advertising contact: Tel: +2 0122 4300 100 +2 02 3532 0588 Email: [email protected] This magazine is not for sale. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
Simple French Cookery Pdf, Epub, Ebook
SIMPLE FRENCH COOKERY PDF, EPUB, EBOOK Raymond Blanc | 128 pages | 01 Aug 2005 | Ebury Publishing | 9780563522850 | English | London, United Kingdom Simple French Cookery PDF Book Credit: Marcus Nilsson. Very Berry Galette A galette is a freeform tart that can either be made savory or sweet. Lobster Bisque. Necessary Necessary. Of course not. Quiche Lorraine. Known as mendiants in France, these adorned chocolate bites are a holiday tradition. This ham and Gruyere sandwich includes Dijon mustard and is broiled to a crispy, golden brown. This delightfully composed recipe is a bistro favorite, complete with tuna, potatoes, egg, olives, and green beans. All rights reserved. Stephane October 26, Pork cassoulet. Close Share options. Main Courses. The closest thing the French have to a simple chicken cutlet. We also use third-party cookies that help us analyze and understand how you use this website. Credit: Hector Manuel Sanchez. But if you are stuck, use canned, especially as canned does make the recipe just a little easier. The key to this humble egg pie is bacon, nutmeg and a lot of cheese—specifically, Gruyere. Boeuf Bourguignon. James Martin shares his recipe for this French patisserie classic. Mary Berry at Home. Including speedy and economical weekday ideas and entertaining inspiration, olive: Stylish Suppers is a must for For a truly authentic taste, add oil-packed anchovy fillets. Photo by Chelsie Craig, food styling by Anna Billingskog. If possible, choose fresh snails. Other Pins. It may be a surprising addition, but it proves the point that you can cook like a French chef. Named for a region in Normandy known for its apples and Calvados , this traditional recipe combines both in a rich, creamy sauce. -
Beef Daube and Roasted Potatoes
[email protected] terraspicemarketplace.com BEEF DAUBE & ROASTED POTATOES (SERVES 6) SHOPPING LIST: 2.6 lbs Beef Stew Meat (or Lamb) TERRA SPICE INGREDIENTS: 8 oz Bacon 2 tps Orange Peel Granules 10 oz Carrot (cut, 1-inch pieces) 1 Tbsp Terra Spice Hint of Montreal® 10 oz Onion, diced (cut, 1-inch pieces) 1 tps Herbes de Provence 8 oz Mushroom (quartered) 2 tsp Terra Spice Tomato Powder 3 oz Garlic (chopped) 1.5 oz reserved 2 Tbsp Arrowroot Powder 1 small Fennel Bulb (cut, wedges) 1 cup Olives, black, pitted (Nicoise or Kalamata) BOUQUET GARNI: 2 cups Wine, red or white 1 each Terra Spice Bay leaf, whole hand select, Turkish 1 cup Chicken Stock 1 Tbsp Terra Spice Peppercorn, black, Malabar, whole Salt to taste 1 each Terra Spice Cloves, Penang, whole (olives to finish, will increase salt) or 2 Tbsp Butter 1 Tbsp Terra Spice Bouquet Garni 3 - 4 lbs Potatoes ADDITIONAL TIPS & INFORMATION Beef Daube with Roasted Potatoes traditionally comes from the southern region of France. This is a beef and vegetable stew using Provencal ingredients. Lamb can also be used in place of beef. This daube recipe is perfect for stovetop or crock pot cooking. Using Terra Spice: Hint of Montreal®, Orange Peel Granules, Herbes de Provence, Terra Spice Bay leaf, whole hand select, Turkish, Terra Spice Peppercorn, black, Malabar, whole, Terra Spice Cloves, Penang, whole, Arrowroot Powder, Tomato Powder and Terra Spice Bouquet Garni. © TERRA SPICE COMPANY. ALL RIGHTS RESERVED BEEF DAUBE & ROASTED POTATOES PROCEDURES Make sure the beef is well In a large sauté pan, brown the meat on high heat. -
French Cuisine & Monticello's Enslaved Cooks
FRENCH CUISINE & MONTICELLO’S ENSLAVED COOKS CHRISTA DIERKSHEIDE Hamilton. In 1793, reluctant to return to Monticello after nearly a decades-long absence, Hemings struck Historian a bargain with Jefferson. Hemings would pass on the “art of cookery” to other Monticello slaves in exchange Politicians, socialites, diplomats, neighbors and for his freedom. For nearly two years, Hemings, curious strangers often sat at Thomas Jefferson’s assisted by his brother Peter, produced meals in the table. Many remarked not just on the amicable kitchen in the cellar of the South Pavilion for the conversation that they shared with Jefferson, but also Monticello table. Four of Hemings’ recipes survive on the sophisticated cuisine. The Washington socialite today, one for “Snow Eggs” and three for dessert Margaret Bayard Smith described the dinners in the creams. Jefferson White House as “republican simplicity … united to Epicurean delicacy.” At Monticello, Bostonian Six years after James Hemings left Monticello as George Ticknor wrote that the “dinner was always a free man, his niece, the slave Edith Hern Fossett, choice, and served in the French style.” became an accomplished French-inspired chef in her HOST A own right. From 1802 to 1809, Fossett was apprenticed However, most of the French to Honore Julien, Jefferson’s French chef in the JEFFERSONIAN White House. There she assisted in the preparation of cooking that Jefferson enjoyed “profuse and extremely elegant meals” for guests as was not prepared by French chefs distinguished and varied as an envoy from Tunis and DINNER Osage Indian chiefs. One White House guest remarked but instead by several remarkably that “never before had such dinners been given in talented enslaved cooks —all of whom the President’s House.” One Congressman related the Jefferson encouraged the connection dishes he ate in a single White House meal: “Rice soup, between food and sociability and remained invisible to the guests who round of beef, turkey, mutton, ham, loin of veal, fried shared Jefferson’s table. -
Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh. -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
Daube Provençale De Boeuf
DAUBE PROVENÇALE DE BOEUF This dish of beef slowly cooked with wine In a bowl mix the wine with the olive oil, garlic, herbs and some represents everything that I like about salt and pepper. Add the meat to the marinade and turn it over country food from the south of France,and in it. Place the meat and the marinade in a plastic bag, seal and place in the bowl. In this way the liquid makes better all-over is ideal for us. It is rich, aromatic and full of contact with the meat. Leave in a cold place or the refrigerator flavour. As well as producing a number of for 1-2 days, turning the meat over now and again. wines from Rhône grape varieties, we are in a region with fantastic olives and oranges. Peel the onions – melt butter in a thick-bottomed pan and cook Serve it with the wine you've used in the the onions at a low heat with a couple of bay leaves and some thyme. Shake the pan occasionally to stop the onions from cooking. This makes a wonderful Sunday sticking lunch dish after a nice long walk on a cool autumn or winter’s day. Pair with Peloton Cook the bacon in a cast-iron casserole until the fat runs. Add Rouge, Grenache or Mourvèdre. the beef and sear lightly all over. Pour in the marinade with the tomatoes, orange peel and the anchovies and bring to the boil. 1 kg (2 1/4 1b) topside of beef cut into 6 to 8 pieces Cover the casserole with a tight-fitting lid and cook in a low 115g (4 oz) smoked streaky bacon or lardons oven (Mark 2, 160°C, 325°F) for 11/2 to 2 hours until beautifully 275 ml (1/2 pt) red wine - the same wine as you plan tender. -
The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries)
A Migrant Culture on Display: The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries) Debra Kelly Oh, Madame Prunier, you give us fishes which we wouldn’t dream of eating anywhere; you call them by a funny French name, and we all adore them! (Prunier 2011, x–xi) Que se passe-t-il dans une assiette? Que retrouve-t-on qui exprime des idées, fasse sens et permette un message? Quelle est la nature de cette matière à réflexion? Quelle emblématique pour l’empire des signes culinaires? (Onfray 156)1 French Food Migrates to London: The French Migrant and London Food Culture2 In his social history of ‘eating out’ in England from the mid-nineteenth century to the turn of the twenty-first, John Burnett discusses thediffusion 1 Translation: ‘What happens on a plate? What is found there which may express ideas, make meaning, formulate a message? What is the nature of this material for reflection? How can the empire of culinary signs be symbolised’? The philosopher Michel Onfray is making explicit reference to Barthes’s L’Empire des signes (1970), and implicit reference to Barthes’s methods of analysing cultural myths, their construction and circulation. These methods also underlie the approach taken in this article to representation and meaning. 2 This article explores some of the preliminary research for a larger project which uses French cuisine as the lens through which to analyse the French (and Francophone) experience in the British capital, historically and in the contemporary city: ‘being’ French in London. It considers French culinary knowledge and practice at work in the city as a material form of identity, of culture and of cultural capital and examines its place in London’s constantly evolving culinary landscape: ‘eating’ French in London. -
Daube Provenã§Al
Daube Provençal Contributed by Robin Garr, wineloverspage.com "Daube," pronounced "dobe," is a beef stew in the style of Provence and Languedoc-Roussilon. It is robust and hearty, suffused with the aromatic flavors of red wine, orange zest and black Niçoise olives. This stew is refrigerated overnight before cooking. Born of the chilly Mistral weather, this hot, filling beef stew makes a warming dinner that soothes the soul. Daube takes a while to prepare, but avoid shortcuts. These slow-cooking Old World ways will pay dividends on your dinner plate. This dish should make a wonderful dinner with your Domaine de Longueroche Corbières Rouge. Prep Time: 30 Minutes Cook Time: 3 Hours Serves: Serves 4 Ingredients • 1 1/2 lbs boneless stewing beef • 2 cups dry red wine • 2 Tbsp balsamic vinegar • 1 large onion, chopped • 1 large carrot, chopped • 3 whole cloves • 1/2 tsp sea salt • 1/2 tsp freshly ground black pepper • 1/2 tsp chopped thyme • 1 bay leaf • 1/4 cup olive oil, divided • 2 strips uncooked bacon, chopped • 2 cloves garlic, peeled and crushed • zest and juice of one orange • 1/4 cup black Niçoise olives Preparation 1. Cut the beef into 1- to 2-inch cubes. Put the wine, balsamic vinegar, onion, carrots, cloves, salt, pepper and herbs in a large bowl with 1 tablespoon of the olive oil, and stir. Put in the cubed beef and mix until all the meat is coated. Cover and refrigerate overnight. 2. When it's time to cook, lift out the meat, saving the marinade, and pat it dry. -
Of Culinary Inspiration Servair
book of Culinary inspiration servair 2012 Pink peppercorns: inspiring? t hese peppercorns have a peppery-sweet, slightly aniseed taste. Mildly spicy, they give body to a sauce or carpaccio and with their crunchiness, they bring a new dimension to sauteed foie gras or scallops. Crushed with mango vinaigrette, they underline harmony. and in bunches, they color the plate! Pre-starter Be inspired with Servair! "breaking the rules, servair conceived this book of culinary inspiration as the exact opposite of tradition whereby secret family recipes are not shared! yes, this book opens the doors to Trend / 4 five global trends in today’s cooking to enable AuthenticityMenu you to master content and contours. you will Round of Seasons see, these trends mutually enrich one another, Round of Regions guided throughout by sharing and generosity, inherent to the spirit of gastronomy. a spirit which Emotion Trend / 10 must be exemplified for each airline, in a culinary Round of Senses signature at once distinct and developing loyalty. Round which crunches and melts o n behalf of servair, which holds a taste of the world at heart, i am proud to wish you an appetizing Wellness Trend / 16 and inspiring journey through these pages." Round of Shape Round of Flavors p atrick alexandre Trend / 22 Chairman and CEO Conviviality Round of Sharing Pleasure Trend / 26 Round of Colors / 30 Servair, a Taste of the World 2 i grn edients five trends to explore s Chairman of Studio culinaire Servair®, for innovation... a it is a pleasure for me to introduce this work. With my associates at Studio, the Servair chefs –foremost among them being Corporate Chef Michel Quissac– along with other chef friends, we have identified and illustrated five trends in contemporary cui- sine: authenticity, emotion, wellness, convi- viality and pleasure.