Warner's Food Landscapes Are Perfect for Halloween, Thanksgiving and Christmas Displays

Well, we should correct that title - actually Carl Warner's imaginative landscapes, crafted entirely from edible foods, are absolutely eye-catchers year round. 

And his stunning images created from piles of cheese and pieces of bread more than prove that point. Trained as a photographer, he uses silver fish fillets to create a simmering sea and bacon to reproduce a country waterfall.

Add in a skilled support staff at his London studio and the latest in digital imagery software and results are those that any chef can envy (and want to duplicate).

If you are inspired, check out his recent book, Food Landscape - it is truly amazing and can reminds us all that true creativity is boundless and exciting. 

Why not then create something different this holiday season and truly put your culinary talents 'on display'?

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Salt and Sugar Shapes May Replace Ice Sculptures as a New Trend

In a case of art imitating life, London’s GV Art Gallery is currently hosting a unique exhibition by Ken and Julia Yonetani featuring sculptures made from salt and sugar.  

Entitled Sense of Taste, the show has delighted visitors as they marvel at an underwater world crafted from sugar and at an elegant feast carved from salt.

Ken, who was born in Tokyo and studied under the Asian pottery master Toshio Kinjo (son of Jiro Kinjo, honored as a National Living Treasure of Japan), met his wife Julia in Australia where they now live and work.

Their joint creations mirror the art heritage of Kyoto as well as an appreciation for the natural beauty of Australia and also a deep understanding of classic European art. In “Sweet Barrier Reef” echoes of Japan’s famed Zen rock gardens can be seen. While “Still Life: The Food Bowl” captures the heart of a Dutch still life painting, all in detailed salt sculpture.

And though beautiful, each piece is also designed to ask gallery viewers to consider both the wonder of food and the environmental destruction that results from improper harvesting. Currently many Australian irrigation systems are dramatically increasing the salt level of ground water while the run off from sugar production centers are endangering the coral reefs.

The stunning appearance of the displays are now prompting many chefs worldwide to consider carving in salt or sugar as an alternative to ice, which melts and has to be replaced and replaced and replaced. A single sugar or salt sculpture not only will stand the test of time, it also offers the carver an opportunity to share both values and beauty with the property's guests. 

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Harrods Hosts Chef Thomas Keller for Ten Very Special Days

The famed Harrods Department Store of London has always been a trend setter. From its beginning in 1849 with the motto ‘Everything for Everybody Everywhere’ and telegraphic address of ‘Everything London’, Harrods has set the fashion in everything from men’s wear to children’s toys.

Today is no different as Harrods hosts Chef Thomas Keller at a unique pop-up restaurant that will appear for ten days starting October 1^st in the legendary fourth floor Georgian Restaurant.

Keller, a three star Michelin chef, will recreate there for Harrods’ fortunate guests his esteemed northern California based restaurant, The French Laundry, as faithfully as possible including its actual décor and signature dinnerware.

For this his first European service event, Keller will blend French cuisine with American ingredients to create a set nine course culinary experience that is sure to be one of the most talked about restaurant events in London this fall.

In addition Keller will be presenting several new culinary creations devised especially for this unique Harrods event.

As reservations are, of course, required be sure to call early and know that as a result you be part of history in the making, all thanks to Harrods and the very talented Thomas Keller.   

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

The Ledbury Restaurant Ranked as London's Best by Harden's

As Charles Dickens wrote, “It was the best of times, it was the worst of times”.  He was, of course, referring to Paris during the tumultuous days of the French Revolution.

But he was also referring to his own beloved London when he wrote that sentiment in his groundbreaking novel, A Tale of Two Cities.

London still mirrors that statement as it was just three weeks ago that the Australian chef Brett Graham and his staff at London’s famed restaurant, The Ledbury, drove rioters from their restaurant with kitchen tools in hand.

For their courage, the staff at Your Culinary World was delighted to acknowledge their professional bravery with the Golden Rolling Pin Award.

Now Harden’s, one of the United Kingdom’s leading restaurant review guides, has ranked them first among London’s many outstanding restaurants. Congratulations once again and well done. They completely deserve it!

Their first place ranking is based on the reviews submitted by over 8,000 delighted diners which puts The Ledbury's staff among such former winners as the well known chef Gordon Ramsay.

It seems that The Ledbury staff can both defend and create with equal skill and finesse their restaurant and their guests.  Now that’s a truly well trained staff! 

When in London, be sure to visit there -you will find both the staff AND cuisine memorable as all of London does.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011