Shackleton's Mystery Whisky Now Recreated by Whyte & Mackay

If you had a chance to keep up on all matters whisky, you know that bottles belonging to the famed Artic explorer Ernest Shackleton were discovered in 2006 by members of the Antarctic Heritage Trust while clearing out over a century’s worth of ice from under Shackleton's hut.

The three aged crates that they found were carefully transported back to New Zealand and slowly thawed under controlled laboratory conditions. Additional staff research discovered that the original distillery which crafted the whisky was now owned by Whyte & Mackay of Glasgow, Scotland.

Once restored to room temperature, Dr Vijay Mallya. the present owner of Whyte & Mackay, sent his private plane and Master Blender Richard Paterson (known in the profession as “The Nose”) to escort three precious bottles back to the home distillery in Scotland.

After carefully sampling the treasured whisky, Paterson and his staff have created “an exact replica” of the original. Unlike the standard heavy and rather peaty late century whisky favored by the Victorians, they found that Shackleton’s whisky was accented by the delicate aroma of crushed apples, pears and fresh pineapples with a gentle trace of marmalade, cinnamon and a whisper of smoke, ginger and muscovado sugar.

Based on Paterson’s success, Whyte & Mackay is now planning to market 50,000 bottles of the recrafted whisky in two to eight weeks starting first in the United Kingdom according to Rob Bruce, the firm’s head of global public relations. After that release Shackleton’s whisky will then be available to the rest of Europe, the United States, Australia and finally New Zealand.

Due to rare nature of the whisky, each bottle is expected to cost about £100 or $160 with 5% of the purchase price supporting the Antarctic Heritage Trust who are responsible for conserving Shackleton’s hut, among other polar restoration duties. The New Zealand nonprofit organization is hoping to receive as a result over £250,000 or $400,000 plus from the offering.

Shackleton was a remarkable person, a leader who never sacrificed his men for the goal of glory or gold. Though famous now, during his lifetime he struggled to find the funding for his polar expeditions and to purchase the proper equipment for his team. He must be smiling that the sale of his recreated abandoned whisky will now be protecting the beauty of the Artic that he dedicated his life to documenting and to sharing with others.

What a legacy – courage, style, flare…and now great whisky.  Well done!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Thoughtful Change Defines Rapoport’s First Bon Appetit Cover

The May copy of Bon Appetit is a must-see/must-read issue for all those who follow trend development in the culinary industry. The magazine’s new editor-in-chief, Adam Rapoport, chose a simple bowl of pasta al pomodoro garnished with grated parmesan as the front cover image.  

It’s a classic dish but not a cutting edge selection such as one might expect from, say, Ferran. But be assured that Rapoport knows what he’s doing and why. After all, he worked at GQ (Gentlemen’s Quarterly) before being selected by Condé Nast, the parent owners of the Bon Appetit publication. And no one can say that the prestigious GQ isn’t hip to all that’s hot.

Rapoport recently explained over breakfast in mid-Manhattan that startlingly fast change has never been his goal. With over 1.5 million readers, the magazine’s new directing editor's principal objective is to maintain and then to expand subscriptions through an in depth understanding of contemporary trends and interests.

An experienced hand at developmental design, Rapoport quickly repeated lessons learned at GQ that one’s supportive staff can make or break even the most gifted as no one truly creates successfully in isolation.  Soon such talented and experienced individuals as Christine Muhlke, formerly from The New York Times Magazine, were working beside him.

The first (and probably most pressing) problem facing Rapoport and his staff is how to stand out among the many spin-off magazines from the crowded field of T.V.'s celebrity chef shows. That other leading food magazine, Food & Wine, has very successfully co-branded with the Bravo Chanel “Top Chef” programing. And no one can miss Rachael Ray’s or Martha Stewart ‘s magazines at the grocery check-out stands, complete with nearly endless tie-ins to their daily television broadcasts.

So what’s Rapoport to do? In short, keep the best and then add the rest. For Bon Appetit, Rapoport believes that the positive starting point is the magazine's library of outstanding recipes, all tested and copyrighted. Add solid culinary technique, all captured in stunning photography that both defines and excites.

But Rapoport wants more. He wants snap and pop while always bringing the reader into the experience.  Story titles will become more intriguing with such lead lines as “How to Drink Like an Italian,” and “The Real Baconator.” Writers (and photographers) will abandon the standard studio stillife shoot and move out onto location, bringing back not just the story but also the authentic “feeling” of cuisine and culture.

Will there be celebrities? Yes, but one’s that are truly interested in cuisine, not just those using all matters food and wine to promote their image (and their bank account). The New York Post is currently reporting that the next issue will feature Gwyneth Paltrow. One can only hope-hope-hope they are right.

Go for it Rapoport!  We’re all rooting for you. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Dror Benshetrit’s QuaDror Creates New Tables, Chairs and Lightning for Hotels and Restaurants

Chef Ferran Adria isn’t the only innovator changing the world of dining. Based in New York City, Dror Benshetrit is a new leading designer whose reconceptualization of space and form is changing the very structure of restaurant furniture from floor to ceiling. 

Though now represented by New York’s prestigious Culture & Commerce Inc., Dror grew up in Israel where his father was a mechanic and his mother was a midwife and make-up artist. Initially Dror was interested by art, inspired by such artists as Paul Gauguin and Rodin.

Yet always nagging at him as he studied art was a growing interest in physics and abstract geometry. His expanding interest led him to explore such giants of design as Noguchi, Achille Castiglioni and Buckminster Fuller.

In 2006, after completing his studies at the Eindhoven Design Academy in Holland, Dror began experimenting with new shapes which he generated through innovative “space truss geometry”. The resulting discovery, later entitled and patented as the “QuaDror”, was a unit made from four identical L-shaped pieces.

When combined, the resulting collapsible system allowed for rapid assembly and a transition from closed and flat to open and self-standing.  When applied to the furnishings of a restaurant or hotel, new compact and easily stored items could be created.

Working with the legendary Swarovski Crystal firm of Austria, Dror designed a stunning new chandelier, ideal for floor or table lighting.  It is truly a piece of art brought forward into the functionality of a grand gala – an elegance light source made as real as a sparkling champagne glass. Just imagine its beauty if raised overhead to the ceiling of a grand ballroom.

Using the same QuaDror form, banquet tables equally can now change their heavy decades-old appearance. By enlarging Dror’s innovative truss form, two base units or "sawhorses" can easily be opened and topped with a transparent top, making traditional table linen unnecessary as traditional banquet tables can now become a stunning visual tour de force.

But Dror goes still further. He and his staff have even recreated the basic guest chair.  By thinking outside the box, they have crafted a "pick chair" that folds from the floor to become hanging wall art when not in use.    

Still a young designer, Dror has a brilliant and amazing future ahead of him as does our industry when the traditions of the past are honored and changed by all that’s new, creative, useful and beautiful. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

How a Great Fire and an Innovative Architect Inspired the Tiered Royal Wedding Cakes of Kate Middleton and Prince William

The latest royal wedding news from Windsor is that the famed English Queen of Cakes, Fiona Cairns, will be creating the sure to be grand cakes (yes, cakes, as in plural plus) for Kate and William’s Upcoming April 29^th princey wedding.

No one could be a better creative choice for what will surely be a towering culinary masterpiece of sugar spun and sweet rich cake. Though Fiona Cairns started her business 25 years ago on her kitchen table¸ today her famed firm supplies such legendary merchants of styles as the Conran Shop, Liberty, the Ritz Hotel, Harrods, Selfridges, and Fortnum and Mason, to name only a few.

Key to her success is the business skills of her husband, Kishore Patel, as well as her training as a pastry chef at the Michelin-starred Hambleton Hall and her background as a graphic designer. Her first major innovation, elegant small cakes, launched a major culinary wave and has landed her such clients as Bono, Pink Floyd, Simply Red, Sinead O'Connor and Sir Paul McCartney. Not a bad client list.

Yet in the rush of all things royal weddings, few know that the high tiered flower decorated cake she will create for Kate and William claims its origins from a historic fire, an inspired architect and a humble baker in love.

In 1666 a great fire swept through wooden London, destroying 70,000 homes in a city of only 80,000 families. When the ashes cooled, great sections of the once crowded medieval city were open, available for a newer better London to be built, this time of safer stone.

The amazing architect selected for this great urban renewal was Sir Christopher Wren. Under his direction, stunning building after stunning building rose, rebuilding the London skyline into a place of beauty. Among his most charming of structures was St. Bride’s Church of Fleet Street with its soaring steeple.

Named after St Bridget of Kildare in Ireland, this beloved church is known in London simply as St Bride’s Church. Close to Fleet Street, the center of London’s historic print and media area, endless numbers of world famous writers and reporters call this their home church – and that includes many culinary writers.  

And who can blame them for loving this dear Celtic saint and her church when she wrote such prayers as this for her fellow nuns in 515:

"I long for a great lake of ale
I long for the meats of belief and pure piety
I long for plails of penance at my house
I long for them to have barrels full of peace
I long to give away jars full of love
I long for them to have cellars full or mercy
I long for cheerfulness to be in their drinking"

It was in the spirit of that joy of life that a local baker in the shadow of St Bride’s created the very first tiered wedding cake. Wondering what rare and special gift a humble baker could give his new bride, he chose to reproduce in soaring pastry the towering steeple of the nearby church where they would soon to be married. 

His novel high cake was so stunning it launched a tradition that has lasted three centuries – right down to this the newest royal wedding.

So all the best William and Kate.  May their path be strewn with flowers and may their cake and Love be as beautiful and as noble as St Bride's soaring steeple and last as long!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Cheese Connoisseur Magazine Highlights New Food Trends

Cheese lovers can now rejoice - the new spring issue of Cheese Connoisseur Magazine is out and it's a treasury of great culinary stories. Interspaced among stunning photographies and top vendor information are articles highlighting the sophisicated cheese service at Chef Gary Danko's San Francisco restaurant, Canadian trends in matching northern cheeses with the often overlooked delights of ice wines, bad boy rocker Alex James' love affair with all matters fromage as well as an article exploring all the newest trends in cheese appetizers from around the world. And that's just the beginning of all that's included!

It's truly a not to be missed issue, full of enough creative ideas and innovative applications to inspire any connoisseur of all that's flavorful. Well well worth the read. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011