Magical Food

Authors from Joanne Harris to Laura Esquivel have described food as part of a magical process that the world engages in each and every day yet often overlooks..

At one of the recent TED lectures focusing on creativity, Chefs Homaro Cantu and Ben Roche demonstrated just how far that magic can go in the hands of some of the world's most insightful and daring chefs.

It's almost alchemy! 

Absolutely Amazing!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

El Bulli Cooking in Progress Is One Amazing Film

Well, the Oscars have been awarded in Hollywood and congratulations to all. But there is one film the members of the Hospitality Industry are all waiting to see in wider release and that's El Bulli - Cooking in Progress.

If you have not had a chance to read any of the film's glowing reviews, just check out the movie's trailer and you'll run, not walk, to the showing nearest you or purchase the DVD for your permanent collection. 

Truly an inspiring film about the nature and value of creativity!

POST NOTE, February 25, 2013: It’s finally confirmed! THERE WILL BE A SECOND FERRAN MOVIE!

Vendome Pictures has just announced they are moving ahead to turn Lisa Abend’s book, The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adria's elBulli, into a new film.

The movie will focus on the drama of the young apprentice chefs going through the restaurant's famous training program. Besides Adria, the main characters will be his Chefs de Cuisine--Eduard Xatruch, Mateu Casanas, and Oriol Castro

There will also be a stunning range of stagiares: Katie Button, an American former biomedical researcher turned chef; Luke Jang, a Korean who paid his way to El Bulli by working in a slaughterhouse; Andrea Correa, a Colombian chef who gets to be Oriol's personal assistant; Roger Alcaraz, a son of Catalan goat farmers; and Gael Vuilloud, a young French chef who can't quite pick up Spanish.

But the big question is: Who will play Ferran? Abend has always thought of Johnny Depp in the central role.

And while no one can doubt his talent, for this role, he might have to gain some pounds.

But what better way to gain weight then while studying (and savoring) the cuisine for this world famous Chef and his amazingly talent staff.

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

2013 Governors Ball Menu Is a True Oscar Winner

After all the Oscars are handed out at this year’s Academy Awards, those in the know will head to the Governors Ball where 1,500 lucky guests will dine on what must be the ultimate petite plate dinner, all thanks to Master Chef Wolfgang Puck.

Just consider, for example, the skill to create and serve all the following to all the Stars:

Tray Passed Hors D’Oeuvres

Spicy Tuna Tartare, Sesame Miso Cone, Pickled Ginger, Bonito Flakes
Mini Kobe-Style Burger, Aged Cheddar, Remoulade
Vegetable Spring Rolls, Sweet & Spicy Dipping Sauce
Smoked Salmon Oscars, Dill Crème Fraiche, Caviar
Vegan Pizza with Pesto and Grilled Vegetables
Caprese Cone, Basil Flowers
Shrimp Fritter, Spicy Coconut
Steak Tartare, Parmesan Toast Sandwich
Duck Wonton, Orange Mustard
Kombu Chip, Edamame Guacamole
Smoked Salmon “Pizza” Cones

Sushi & Shellfish Station

Cocktail Platters
Truffle & Parmesan Grissini, Black Truffle Aioli Dip (v)
Winter Fruit “Caprese”
Bacon Wrapped Dates
Rosemary Spiced Nuts and Pineapple

Small Plates Cold
Japanese Baby Peach Salad
Chinois Chicken Salad, Wontons, Chinese Mustard Dressing
Kale Salad, Grilled Artichoke, Lemon Vinaigrette
Tuna Niçoise Style, Green Olives, Fennel and Caper-Anchovy Vinaigrette
Farro, Apple, Beet, Spiced Walnut

Small Plates Hot
Chicken Pot Pie, Black Truffles
Chestnut Tortellini, White Truffles
Snake River Farms New York Steak, Matsutake Mushrooms
Baked Potato & Caviar
Steamed Red Snapper, Thai Spice
Truffle Macaroni and Cheese
Lobster with Black Bean Sauce
Slow-Braised Lamb Shank “Shepherd’s Pie”
Beluga Lentils, Cauliflower, Baby Vegetables

Desserts
Created by Pastry Chef Sherry Yard
Crystal Vacherin
Melange of Berries and Crème
Sugar Chandeliers, Hand Piped Strands of Royal Icing
Cherry on Top
Chocolate Pudding, Cherries, Chocolate Crumble, Vanilla Cream
Mango Crumble
Mango Brunoise, Passion Mango Cream
Bon Bons
Raspberry Lychee and Milk Chocolate Marzipan
Snowball
Ginger Meringue Dome, Cassis Sorbet, Yogurt Whip, Lavender Macaron Confetti, Blueberries
Baked to Order Chocolate Souffle Cake with Shaved Espresso Ice
Huckleberry Macarons
Ribbons of Shaved Ice with Frozen Grapes
Chocolate Crème Brulée with Raspberries

Cookies, Candies, Chocolates and such…
Pistachio and Marzipan Pavé
Concord Grape Lollipops
Everyone’s Oscar Favorite Peanut Butter Chocolate Pop Rock Pop
Caramels || Violet Velvet Truffles || Chocolate Shortbread
The General Lee Cookie – Candied Walnut – Milk Chocolate Chip - Coconut
Yuzu-Lemon Bars || Blueberry Financier Pops

And the cuilnary winner is....

EVERY HARD WORKING CHEF AND STAFF MEMBER!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Shooter's Sandwiches are the Perfect Food for Downton Abbey Viewing Parties

Cuisine in BBC’s very popular series, Downton Abbey, is divided into two distinct groups – elegant fare for those upstairs and far more traditional dishes for those below.  

Upstairs dishes were often prepared with a French flair at included pates, ices, elaborate gelatins and carved garnishes. Downstairs  dishes were simpler, more filling – in short, fuel for the then standard 18 hour work day.

There was, however,  one dish that combined both of these diverse worlds - a little known gem of English cuisine: The Shooter’s Sandwich.  Whether you were a Lord or Lady, gamekeeper or loader, this was fare enjoyed by all no matter the size or grandeur of one’s kitchen.

The creation of a Shooter’s sandwich is easy but the end result is impressive. To create the sandwich you will need a hardy, firm textured round loaf of bread, cooked meat and fresh cheese of choice, mushrooms, onions, mustard and a heavy weight as well as paper and string (more about that later).

Begin by carefully slicing the top of the load off to create a ‘cap’. Be sure to safe the top as you will need it later. Next hollow out the loaf, removing the interior bread without cutting through to the outer crust.

Once this has been done, tightly pack the interior of the loaf with layers of your selected meats, cheeses, vegetables and mustard (or other spread if so desired). Please note the word “tightly” here as you truly want to pack the loaf as full as possible.

Replace the top and place the loaf on a sheet of paper that (1) will not damage the food and (2) is large enough to wrap around the sandwich at least twice. Wrap the sandwich up and tie securely with string. 

Now comes the fun part.  In Edwardian days the wrapped sandwich was put into a food press and compacted down to form a firm sandwich that was easy to transport and that never fell apart.  For a shooting party, it was near perfect and everyone from Lord to Loaders enjoyed them.

Today, you can easily create the same effect with a few heavy bricks. The result, when cut into wedges, is very definitely English! 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013 

Tokyo's Bluefin Tuna Sells for a Amazing 1.7 Million Dollars

Sushi Zsnmai, a popular restaurant chain in Japan, just paid 1.7 million dollars, yes that's 1.7 million dollars, for the first of the season 222-kilogram (489-pound) tuna to arrive at the city's famed Tsukiji Market. That works out to be roughly 3,600 USD per pound. Wow! That's a a lot of money for a single fish. 

And while no individual fish offers an enhanced fillet worthy of such an unbelievable high price, the prestige of owning the first-of-the-first is highly sought after by competing Japanese sushi restaurants.

As one might expect, the winning bid broke all previous records and has prompted many in the fishing industry to look forward to higher profits. Chefs, meanwhile, are dreading a possible increase in seafood costs due to overfishing.

May the seas be kind to us and we to the sea.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013