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Contemporary Terroir
Interesting People

Mitch Bechard, Glenfiddich's Brand Amabassador West, shares the very best. Thank you, thank you!

Lamberto Frescobaldi has been appointed the new President of Marchesi de' Frescobaldi, Tuscany's legendary 700-year old winemaking group. Bravo!

Food Arts just awarded their July/August 2013 Silver Spoon Award to Seattle Chef Tom Douglas for sterling performance. Bravo, bravo, bravo!

Patrick Norquet, the Product Designer Bringing Style to McDonald's French Division 

Sylvia Woods, 1926-2012. Harlem's Queen of Soul Food Who Taught a Whole Nation to Appreciate Its Complete Culinary Heritage

Marion Cunningham, 1922-2012. Inspired Advocate of American Home Cooking, James Beard Colleague, Author and Esteemed Grand Dame d'Escoffier

 La Mancha Wine Ambassador Gregorio Martin-Zarco shares a true Spanish treasure with the world.

Naeem Khan, Style Setting Designer of Michelle Obama's WHCD Dress

Terron Schaefer, Sak's Senior Vice President of Creative Marketing - Co-Creator of The Snowflake and the Bubble 

Pete Wells, the NEW Restaurant Critic for the venerated New York Times - Enjoy the Feast! Ah Bon Appetit!

Garry Trudeau Who Transferred the Faces and Feelings of the 1968 Harvard - Yale Game into the Insightful Doonesbury Commentary Cartoons

Chef Patron Massimo Riccioli of London's Famed Massimo Restaurant and Oyster Bar - Celebrity Perfect 

Carl Warner, Creator of Food Landscapes, a Culinary Terrain Extraordinary

Howard Schiffer, Founder of Vitamin Angels, Giving Healthly Future to Millions of Children

Françoise Branget, French National Assembly Deputy AND editor of La Cuisine de la République, Cuisinez avec vos députés! (or The Cuisine of the Republic: Cook With Your Deputies!)

Professor Hanshan Dong, Developer of the New Antibacterial Stainless Steel - No More Kitchen Germs!

Frieda Caplan, Founder of Frieda's - Innovative Vendor Who Introduced New & Rare Produce to U.S. Well Done Frieda!

Adam D. Tihany, International Famed Hotel & Restaurant Designer To Be New CIA Art Director - FANTASTIC CHOICE!

George Lang, Founder of New York's Trend-Setting Café des Artistes sadly Passed Away Tuesday, July 5, 2011. Rest in Peace.  A Great Gentleman. 

Chef Pasquale Vari of ITHQ - Canada

Nach Waxman, Owner of the Legendary Kitchen Arts & Letters Culinary Bookstore, NYC

Chef Roberto Santibanez, Noted Master of the True Mexican Cuisine - Both Historic and Modern 

Jeremy Goring, the Fourth Goring to Direct the Legendary Goring Hotel, London

Elena Arzak, Master Chef of Arzak, Basque Restaurant in Spain

Yula Zubritsky, Photographer to the Culinary Greats including Chef Anne-Sophie Pic

Adam Rapoport, New Editor in Chief of Bon Appetit

Christine Muhlke, New Executive Editor of Bon Appetit, which recently relocated to New York City

Darren McGrady, Private Chef to the Beloved Princess Diana 

Master French Chef Paul Locuse, Esteemed Founder of the Bocuse d'Or Culinary Championship

Graydon Carter, Editor Extraordinaire and Host of the Most Elite of Post Oscar Parties, The Vanity Fair Gala

Cheryl Cecchetto, Event Designer for Oscar Governor's Ball 2011

Antonio Galloni, the New California Wine Reviewer at Wine Advocate

Tim Walker, Moet & Chandon's New Photographer Extraordinaire

John R. Hanny, White House Food Writer 

Nancy Verde Barr, Friend and Colleague of Julia Child

David Tanis, Co-Chef of Chez Panisse and Paris

Colman AndrewsAuthor of Ferran

Special Finds

Thanks to the IceBag, your Champagne will now always be chilled. Bravo, Bravo, Bravo!

Canada's Crystal Head Vodka, 2011 Double Gold Winner at San Francisco World Spirits Competition - Though Halloween Perfect It's So Much More Than a Pretty Bottle: Fastastic Taste 

Post It Paper Watchbands - How to Remember Anything in Unforgettable Style

     
Kai Young Coconut Shochu - Stunning New Rice 'Vodka' from Vietnam, the Full Flavor of a Coconut in a Bottle!

Mandarian Hotel Group Now Offers Diners the Newest Cyber Currency - Worldwide E-Gift Cards

Qkies Cookies Makes QR Codes So Sweet

Air France Brings Art Aloft with New Menu Covers

Moet's Ice Imperial Champagne, a New Summer Favorite at Cannes Film Fetival Designed to Serve on Ice! 


P8tch, Customized Cloth URL patches - Perfect for Website ID Link on a Chef's Knife Roll

Dexter's New Knife Shape, the DuoGlide - An Innovative Design that More Than Makes the Cut & Then Some!

Spring Cupcakes, Perfect for Easter and Beyond, Thanks to Jelly Beans

Chocolates as Stunning as Rare Jewels from Promise Me Chocolate: Great for Mardi Gras or Elegant Weddings

Microplane's Fantastic New Hard Cheese Mill Exclusively from Williams-Sonoma

Be Enchanted by Red Italian Rosa Regale Sparkling Wine, Perfect with Chocolate for a Rose Themed Wedding

Moet & Chandon, the Official Champagne of the Oscars

Hu2 Design,  Art Stickers for the Kitchen 

Dry Fly Vodka of Washington State

New Portability with the Collapsible X-Grill by Picnic Basket

Before there was Champagne, there was Saint-Hilaire, the original sparkling wine

Chilean Winers to Remind Us All of True Courage

Monk's Head or Tete de Moine Cheese Slicer by Boska

The Amazing Smoking Gun by Poly Science

Maytag - Great Blue Cheese

Bookshelf

Ukutya Kwasekhaya - Tastes from Nelson Mandela's Kitchen is more than a just a book of recipes. Each dish tells one part of the 20 year journey the Mandela Family's cook traveled on South Africa's path to freedom.

Like Water for Choclate uses Magical Realism to capture the transformative qualities of everyday food and drink into something more. Also consider reading (and enjoying) Joanne Harris' amazing Chocolat.

Seven Fires by Argentine Grill Master Francis Mallmann is a must have book as all things Latin are set to become a major culinary trend.

Food Landscapes by Carl Warner, London's Amazing Commercial Food Photographer (and yes, there is a 2012 Image Calendar for your wall - Happy New Year!)

Trading Up by Michael J. Silverstein and Neil Fiske, a Must Read for All Who Market Luxury

Las Cocinas del Camino de Santiago de Compostela Captures the Essence of this Great Spanish Journey of Discovery

La Cuisine de la République, Cuisinez avec vos députés! (The Cuisine of the Republic: Cook With Your Deputies!) by Françoise Branget

Toast by English Food Writer Nigel Slater

Dinner at Buckingham Palace by Charles Oliver, Royal Household Servant

Tihany Design by Adam D. Tihany and Paul Goldberger - Truly Inspiring!

Hollywood Cocktails by Tobias & Ben Reed

The Art of the Chocolatier by Master Chef Ewald Notter, National Pastry Team Champion

The Stork Club Bar Book by bon vivant and culinary critic Lucius Beebe

Les Gouttes de Dieu, French Edition

Great Places

Entries in Cheese (20)

Monday
Aug292011

Golden Rolling Pins Awarded to ALMOST Everyone in Hurricane Irene Hit

Everyone in the hotel industry has breathed a hugh sigh of relief that the damage from Hurricane Irene was not as vast as projected.  (When predicting national disasters, it is perfectly fine to be wrong as long as the damage is less, rather than more).

Amazingly the larger metropolitan centers of Washington D.C. and New York City were largely spared the feared heavy damage. But sadly, many inland areas have been hit by massive flooding, lengthy power failures and loss of life.

Yet no matter where one turned throughout the hurricane’s multi-state path, hotels and restaurants large and small have worked overtime to provide extra food and arrange accommodations for the large influx of guests seeking shelter from the storm.

Many staff members worked long hours aiding guests, directing capacity food services and listening quietly to the many concerns of the worried individuals gathered beneath their roof.  But such is the nature of our industry.

There is no one who would ever doubt the courage of the many first responders from the Coast Guard to local fire departments, from regional hospitals to the Red Cross. Without them, so many disasters would become nightmares of confusion and chaos.

But stay beside them are the many “silent responders” such as hotels and restaurants, who despite personal safety concerns, stand by their posts as well and continue to serve despite the roaring wind and raising waters

To each and every one of these brave individuals, we award the Golden Rolling Pin, our award for those who bravely serve and represent the heart of hospitality.  Congratulations one and all!

But one person who will NOT receive the golden rolling pin is GOP presidential candidate Michele Bachmann. On Sunday, as the Hurricane Irene shattered windows and destroyed both home and lives, Bachmann said the following while she was safe from the hurricane’s rage at her Sarasota, Florida campaign rally:

“I don't know how much God has to do to get the attention of the politicians. We've had an earthquake; we’ve had a hurricane. He (meaning God) said, 'Are you going to start listening to me here?”

On Monday morning Alice Stewart, spokeswoman for Bachmann’s campaign told the shocked waiting press that Bachmann was only joking.

In an age when there is not a single segment of our industry that has not been bombed or burned by fanatics distorting the legitimate faiths of others, it is almost beyond belief that anyone would either believe that (1) God requires the death of innocent children to justify any particular political party or (2) that such death and trauma is merely a “joking” matter. SHAME, SHAME, SHAME, SHAME on you, Michele Bachmann!

********************************************************************

Post Note: Per our readers' request - Probably the best source for golden rolling pins charms and pins is Charmworks in Sierra Vista, Arizonia.

Each pin and charm is designed and handcrafted stateside and the resulting quality shows. If your staff deserves an award for the above and beyond, this established firm, whose products are miniature works of art, offers an array of 36+ tiny culinary sculptures including cheese wedges, rotini pasta, garlic and grapes to mention just a few. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Tuesday
Jul052011

Quebec’s ITHQ Create Royal Menu for Kate and William's Canadian Cooking Class  

Before Prince William and his lovely bride, now the Princess Kate, left eastern Canada for the stunning beauty of the Pacific Northwest, they visited Quebec’s prestigious culinary school - the ITHQ or Institut de Tourisme et d’Hotellerie to take a cooking class featuring some of Canada’s best ingredients and finest young chefs-in-training.

The Institut’s esteemed instructors, Chefs Pasquale Vari and Jean-Louis Themis, and 24 of their talented students worked together for many weeks to also prepare a menu customized to accommodate the lifestyle of a unique celebrity couple, just started married life together, without any servants.

Working side by side with this skilled staff, the Prince and Princess helped create this delightful menu crafted with a wealth of wonderful “Quebecois” ingredients: 

Canapes 

Entrée 

 Dessert 

  • Iced Cheesecake Filled with a Maple Caramel Topped with Meringue, Served with Granite of Fresh Regional Starberries and Blueberries

Wines and Beverages

Delightful, no? Wish you could have joined in the tasting?

Well, have no fear – you can, if when visiting Quebec, you call the Institut de Tourisme et d’Hotellerie (514-282-5161) and request luncheon or dinner reservations at the Center’s demonstration restaurant.

The cost is more than reasonable, $55-$90 with wine pairings, depending on the seating time chosen. 

Any chef would agree that’s more than fair and you will, of course, also be supporting one of North America’s great culinary schools – all with an amazing glass of great Canadian wine in your hand.  Bon Appetit! 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Wednesday
Jun082011

Menu for Merkel White House Dinner Highlights Regional Cuisine with Style and Flair

President Barack Obama and First Lady Michelle Obama hosted German Chancellor Dr. Angela Merkel at a not to soon be forgotten White House State Dinner. As just the fourth such grand event and the first during the Obama Administration to honor a female head of state, Executive Chef Cris Comerford and Master Pastry Chef William Yosses have been working hard to craft a memorable menu for a now legendary night of Washington entertaining.

The center focus of their menu was a celebration of the first harvest of an American spring. Many of the selected vegetables and herbs were gathered fresh from the White House south lawn Kitchen Garden.  This remarkable garden was established under the direction of Mrs. Obama in 2009 to highlight healthy food choices.

Prior to the event, a special tasting was staged by Chefs Comerford and Yosses for some very special guests. At the invitation of Mrs. Obama a very lucky group of young women, all interested in a career in diplomacy, were able to preview the coming evening’s place settings and décor in the State Dining Room.

One final treat was a serving of Chef Yosses’ gala apple strudel dessert to each delighted young ladies.

While this all American dessert was being sampled inside the White House, the experienced executive ground staff was laying carpet in the Rose Garden (for as anyone knows in the industry, chairs for an outdoor event are NEVER set on bare ground as the legs will sink and the seating then becomes unstable).

Once the Garden was carpeted, the staff set up a mixture of long and round tables, each topped with snow white linens, glittering silverware and embossed menu programs, all under the direction of Rafanelli Events of Boston, New York City, Palm Beach and, of course, Washington DC. Rafanelli Events selected a modern interpretation of the German Bauhaus School of Design's concept that design should be inclusive as the central inspiration for the evening’s overall design theme.

As a result, the décor of the Garden was as vital as the design of the table centerpieces.

This same concept was reflected in the menu created by Chef Comerford. Every course was subtly accented with fresh herbs and vegetables from the White House Garden as well as heirloom regional American products.

The State Dinner Menu

Tuesday, June 7, 2011

-- FIRST COURSE --

White House Garden Chopped Salad accented Fine Herbs and a White House Honey Gastrique, made with Apple Cider Vinegar and garnished with Spiced Mammoth Georgian Pecans

-- SECOND COURSE -- 

Hawaiian Tuna Tartare with Rye Crisps, Pickled Young Carrots and Mustard Oil, Spring Pea Salad with Shaved Ham and Ginger Snaps

 -- THIRD COURSE --

Petite Filet and Maryland Blue Crab Ravioli with Wild West Viriginia Ramp Puree

 -- DESSERT COURSE --

Maryland Apple Strudel topped with Golden California Raisins, Vermont Topfen Farmer’s Cheese and Schlag Whipped Cream

Well Done Ladies and Gentlemen!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Friday
Apr292011

Queen's Menu for Royal Wedding Reception Just Held at Buckingham Palace

After William and Catherine said their vows in a moving Westminster ceremony, they have joined Queen Elizabeth and 650 select guests to enjoy a marvelous wedding reception at Buckingham Palace.    

Royal Chef Mark Flanagan and his supportive team of 21 chefs have worked carefully for days prepping and then adding the final touches to over 10,000 canapes – truly a task only for the skilled.

And now, with fanfare, is the menu they have created:

  • Cornish Crab Salad on Lemon Blini
  • Pressed Duck Terrine with Fruit Chutney
  • Roulade of Goats Cheese with Caramelised Walnuts
  • Assortment of Palmiers and Cheese Straws
  • Scottish Smoked Salmon Rose on Beetroot Blini
  • Miniature Watercress and Asparagus Tart
  • Poached Asparagus Spears with Hollandaise Sauce for Dipping
  • Quails Eggs with Celery Salt
  • Scottish Langoustines with Lemon Mayonnaise 
  • Pressed Confit of Pork Belly with Crayfish and Crackling
  • Wild Mushroom and Celeriac Chausson
  • Bubble and Squeak with Confit Shoulder of Lamb
  • Grain Mustard and honey-glazed Chipolatas
  • Smoked Haddock Fishcake with Pea Guacamole
  • Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse
  • Gateau Opera
  • Blood Orange Pate de Fruit
  • Raspberry Financier
  • Rhubarb Crème Brulee Tartlet
  • Passion Fruit Praline
  • White and Dark Chocolate Ganache Truffle
  • Milk Chocolate Praline with Nuts

What stunning display of talent and creativity. And the champagne to be enjoyed? Why Pol Roger, of course - Winston Churchill's favorite!

Here's to love and a great evening of fun and happy memories for all attending. (But please, will someone there see that Chef and his shaff enjoy a glass of bubbly as well. Well done gentlemen!)

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Tuesday
Mar012011

Culture Magazine Offer Great New Cheese Trend and Service Ideas

Whether you’re planning to celebrate Mardi Gras or the upcoming Royal English Wedding, there’s no better way to mark the day then to add some cheese to your festivities. Just do it in a new way.

And if you’re looking for the hottest new trends in all things cheese, there is no better publication to read than Culture Magazine: The Word on Cheese.  The current Spring 2011 issue contains a wealth of innovative ideas to share with readers.  Here’s an overview of just a few:

Page 24 - How a flight of fabulous aged goat cheeses is a culinary must this season.

Page 46 – Cheese expert and book author Janet Fletcher describes the trend to move Italian fruit mostarda condiment from meats to cheese sampler plates.

Page 9 – Discover how the inventive genius Thomas Edison helped to create quality French cheese wrapping papers while developing the motion picture camera.

Page 26 – With the royal William and Kate wedding coming up, Andy Jenkins explores the history of Britain’s legendary Indian Pale Ale or IPA and which cheeses are the best culinary love match.

Page 11 – Need cheese information while you’re on the move? Try the great new cheese app created by Chronicle Books and Janet Fletcher featuring over 75 tasty cheeses and 25 themed cheese plate combinations.

Page 38 – If you think that sherry is the only wine to match with cheese, then let Tara Q. Thomas of New York City show you how to select and match fruit wines with cheeses both domestic and international.

Page 56 – What chef doesn’t enjoying working with spices and flavorings. Matthew Rubiner invites anyone interested in matters culinary to enter the world of flavor additives such as porter, Irish whiskey, seaweed, candied lemon peel, hops and pistachio nuts to cheese to name just a few.  

Page 104 - Karen Edwards explains the growing art of cheese carving.  It's stunning on a buffet or side board. It doesn't melt and the left over cheese can be saved. 

Page 101 - Tired of the same-old, same-old when it comes to pale colored service plates for cheese? Well, consider abandoning those traditional off-white china plates and heavy wooden boards and discover with Eilis Maynard the fabulous new colored cheese plates being created now by top tableware designers.

Interested? Hope so – Just don’t wait a long time to purchase your copy of Culture Magazine as every issue sells out fast. The magazine is brimming with informative article after informative article, all with beautiful photos (just like all the culinary magazines used to have, but sadly few do today). 

But why not just subscribe? It’s easier and that way you’re sure to always have a copy of this very valuable and very useful culinary magazine. It's a great investment in style and innovation for all things that "say cheese." You're sure to be the next culinary star - Count on it!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011