Two Legends Reign as St Regis NYC Re-installs the King Cole Bar Mural

New Yorkers are cheering as the St. Regis Hotel has now reinstalled Maxfield Parrish's famous King Cole Bar mural after a four year absence. After a century of being surrounded by smokers, the artwork has been restored to its original stunning luster. The result is like seeing the large 30 foot painting for the first time.

The restored mural now glistens with an iridescent effect that is exactly what Parrish famously created during his lifetime without equal.

Like a master chef who layers flavor on flavor to create a final culinary masterpiece, Parrish placed layers after layer of light-enhancing varnish between his individual colors to create the unique glowing effect that the staff of the Rustin Levenson Art Conservation Associates have so carefully reclaimed.

Art historians, as a result, consider Parrish to be in a class by himself – just like the famed King Cole Bar itself. Year after year the rich, the famous and the talented have favored this New York landmark. Most often it is the Bar’s famed Bloody Mary cocktail that everyone seems to ask for at least once (or twice).

Indeed, this esteemed cocktail was created in its final form at the King Cole by bar master Fernand, “Pete” Petiot.  And although there had been previous versions, it was at the St Regis that it was finally christened the Bloody Mary – all thanks to James A. Michener and Juanita Hall.

Prior to 1947, the Bar had served the cocktail under the name of the Red Snapper. But that year a previously unknown writer, James A. Michener, released a small book entitled, Tales of the South Pacific. Within a year this collection of revealing stories about war in the Pacific theater would win the Pulitzer Prize for Literature. It would go on to be transformed into the epic musical, South Pacific, by Rogers and Hammerstein.

Enter Juanita Hall. In the Broadway production and also in the 1958 movie version, she would play a unique character entitled, yes – you guessed it, Bloody Mary. A skilled jazz singer in her own right, she made this role her own. Her haunting rendition of the song, Bali Ha’i, won her the Tony Award, the first ever presented to an African American woman. 

In one of those rare moments when a society acknowledges a major cultural change, the name of this half tomato-half vodka (plus spices) cocktail converted overnight to the Bloody Mary, the name of Juanita Hall's unforgettable character.

And so it has been called ever since. Oh, various individual people would, through the years, say they alone named the drink. Such occurances, however, seldom stem from a single source - history rarely works that way.

No perhaps, just perhaps, it was the conscience of the American people who decided to honor a book, a musical, a pivotal role – a difference, an acceptance of equality... all still presided over to this very day by ol’ King Cole in the restored mural that now glows softly behind the bar at the legendary St Regis Hotel. 

Post Note, November 21, 2013: Chef John De Lucie just finished his relaunch of the King Cole Bar and Salon. Among those present to celebrate the re-installation of Parrish's grand painting at the St. Regis Hotel were Uma Thurman and Hilary Rhoda - definitely ladies of discerning taste and style.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

The History of Whisky Is the History of Scotland

Per the request of our readers from around the world, here is an excellent overview of the history of Scottish whisky.

Integral to Scotch whisky is the very history of Scotland itself, told not from an English point of view, but rather as the Scots themselves have lived it in good times and in bad.

So take a moment, fill a glass with one of the finest beverages in the world and enjoy the legacy, the heritage, the great enduring Spirit that is truly Scotland! Ah bonnie Uisghe Beatha!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Jeremy Irons Asked Why Our World is TRASHED

We buy it, we bury it, we burn it and then we ignore it. That is how the world deals with trash - all those wrappers, papers, bottles, medical supplies, cans, car pairs, broken parts, TVs, computers, plastic bags and the pile grows higher and higher and higher and higher...until

 

"Ignore it" is the key phrase, the convenient phrase, that action that makes it seemingly easier until we start to count the overwhelming cost, a cost that the award winning actor and activist, Jeremy Irons, explores in the new film TRASHED.

No matter where you live or where you work, take seriously our responsible for this planet: Recycle/Reuse. It is our choice to make - shall we live in a garden or a dump? Where do you wish to dine, to work - among mounting heaps of garbage? Where will your children (and your children's children) play?

We decide, we define our world, with each choice, with each item we so carlessly toss OR thoughtfully recycle!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

The Best Bread in Paris!

One cannot think of Paris without also thinking of French bread or more correctly beautiful baguettes. Long and tapered, elegantly crisp on the outside yet cloud light on the inside, they reflect the wonderful duality that is the City of Lights itself.

So as you might expect, the quality of the city’s famed baguettes is a matter of no small importance to the citizen (and the government) of Paris.

This year Lyne Cohen-Solal, the Deputy Mayor in charge of Paris’ trade and crafts, headed a skilled jury that was composed of personalities from the Industry and catering sector, including past winners as well as every day citizens of the city.  

Once assembled, the judges initially accepted 202 rods or”wands” of bread as the Paris bakers refer to them.  Each was banded with a number to insure equally fair evaluation. Fifty-two were then quickly rejected as not meeting the entry requirements of size and weight.

To win the final grand prize, registered baguettes had to be between 55 and 65 cm (21.6-25.5 inches), weigh between 250 and 300 grams (8.8-10.5 ounces) and have a salt content level of 18 grams per kilo of flour. Now those are precise standards but, after all, this Paris and this is about bread!

In the end 151 sticks (another trade phrase that the city’s bakers use) were accepted for consideration. Now the fun began. For the next few afternoon hours, every one of those 151 rods was smelled, visually evaluated and finally tasted. And the Grand Prize winner was…

Ridha Khadher, the artisan baker of Au Paradis du Gourmand in the City’s 14^th arrondissement, a district that had never won the prestigious award before. Indeed, the award had previously been claimed for six years in a roll by esteemed bakers in the Montmartre section of the City.

But, as the unanimous final vote demonstrated, things (especially those of a culinary nature) are always subject to change.  Just consider this year’s winner, Ridha Khadher.

Unlike many previous winners, he was not born within the culinary heritage of France. Instead, he was born in Tunisia and came to Paris when 15 to seek a better life. But  he would be the first to tell any other insightful baking chef, success did not come overnight.

It took many jobs and many long hours over 24 years of work to prefect his winning recipe. His secret he says is not a change of ingredients because then what would be produced would not be a true baguette. Instead, the secret is hard work and insightful skill. What chef wouldn’t agree with that?

His award winning (more on that in a moment) bread require 24 hours of labor and attention to create, compared to the traditional five hours used by many other bakers. Many of those additional hours are involved in hand kneading and patiently waiting as the dough matures and ripens.

As a result, his bakery can only produce between 800 to 1,000 wands of bread a day but they are more than worth the wait.  Some of these much sought after loafs are now going to be delivered daily to the Élysée Palace as that is part of the winning prize along with € 4,000 (USD $5,230). Very Nice!

When asked if the money (and the fame) would encourage him to expand or modernize, the 42 year old master baker just smiled and said no. Life (and his bread) are fine just as they are - thank you.

Now that’s truly winning.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Jazz Master B.B. King Wine Released!

The one and only B.B. King, known as the “King of the Blues”, is releasing a new line of signature wines under his legendary name stateside.

The red and white wines will be produced by Spain's Bodega Santa Cruz Winery, which has been producing wine for more than 60 years

Their wine heritage almost equals (but not quite) that of B.B. King in music. Beginning in 1949, B.B. King began recording and touring and he never stopped.

To date, he has won over 15 Grammy awards, performed in over 88 countries, been inducted into the Rock and Roll Hall of Fame and influenced musicians from Jimi Hendrix to Eric Clapton. Not a bad resume that. 

It was during the 1991 Legends of Guitar Concert Series in Seville that B.B. King savored Spanish’s then little known wines. The memory of their depth and elegance lingered in his mind like his music does for his devoted fans worldwide. 

Now there’s an actual wine to match the music. B.B. King Signature Collection Red 2010 is a Crianza wine blend crafted from a trio of garnacha, syrah and cabernet sauvignon.

The B.B. King Signature Collection White 2011 is, however, 100% verdejo grapes. Both wines are well suited to match with food and every day enjoyment. Bravo!

The wines will debut at the B.B. King’s Blues Clubs in Nashville, Memphis, West Palm Beach, Los Angeles, New York City, Orlando and Las Vegas.

Their release there will match simultaneous with roll-outs at quality retail stores, popular wine bars and leading music clubs across the U.S.

Fantastic - A true concert, now with wine! Thank you B.B. King!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013