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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 Winston Churchill (3)

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
Apr262011

Kate Middleton to Prepare for her Royal Wedding at the Historic Goring Hotel

Where does a future princess stay the night before millions watch her wed? Why, the Goring Hotel, of course. There is simply no other place in London that embodies style, service and serenity like the magnificent Goring Hotel.

This revered hotel is solely the creation of a legendary hotel family that still set the standards by which genuine elegance is measured  – the remarkable Gorings.  

It all began in 1920 when great grandfather Otto Richard Goring welcomed his first guests to his hotel, made 'modern' by the addition of London’s first in-room baths and uniform central heating.

But as every hotel professional knows, heat and water do not make a great hotel. Service does and Otto Richard or OR Goring, as he came to be known, understood this fact very well. With an eye for detail, he carefully thought out each possible guest request and worked hard to address it prior to occurrence. This included purchasing and planting an interior courtyard garden, so delightful even the late Queen Mother enjoyed taking tea there in later years.

In 1926 his son Otto Goring became the hotel’s Managing Director, enabling his father at 57 years of age to travel the world as a representative of the International Hotel Managers’ Association.  Later the hotel's founder would be represented by a bronze statue that still watches over the hotel from the entrance lobby, always with a fresh flower in his lapel.

While OR Goring had learned his trade through on the job training, his son Otto Gustave Goring or OG Goring was able to attend the first hotel school ever established, the ever esteemed École Hôtelière in Lausanne, Switzerland. He then went on to intern at some of the world’s leading hotels: Hôtel du Palais in Biarritz, the Plaza-Athenée in Paris and the Claridge’s in London.

OG Goring’s professional training enabled him to bring a quiet air of efficiency to his administration. No detail, no need was beyond his attention. Like his father, he was deeply involved in promoting the finest food and wine as a hallmark of quality within an industry that should value both tradition and innovation.

That ability to tastefully blend heritage with creativity would be sorely tested during World War II when OG Goring, like all London hoteliers, faced crippling shortages of food and staff. And while others lower their standards of cuisine and serve, OG Goring refused to do so.

Executive staff members learned new operational skills and the fairy-tale courtyard garden was replanted with vegetables.  Even the flower beds at the Goring’s country home were torn out and endless seedlings set out to supply the London kitchen. And any rabbit or deer daring enough to dine on Goring lettuce also ‘found’ his way to the hotel’s kitchen and the dining room.

All of London, including no less than Winston Churchill himself, came to admire the Goring’s courage not to give into fear and be less than the best, no matter the difficulties. Following the War one professional organization after another, from the International Hotel Association to the Reunion des Gastronomes, showered him with honors. 

In 1962 George Goring (or "Mr. George" was as he was affectionately called by the staff) joined his father but NOT before the Goring served as a de facto annex to Buckingham Palace during the 1953 coronation of the present Queen.  

Continuing in the family tradition, Mr. George directed the hotel from 1962 to 2005, guiding the hotel through the head-turning days of the 60’s to the beginning of the twenty-first century. Daily events ranged from defending traditional English cuisine in the press to calming various older guests when Jean Shrimpton appeared in the dining room wearing one of the first mini-skirts  – all done with the gentle charm and grace that is simply, well, The Goring.

To honor that rare ability (as well as the amazing legacy of the hotel), Mr. George was awarded the Order of the British Empire or OBE in 1992. Beginning in 2005 Jeremy, the fourth member of the Goring family, took the reins and began an exciting program of expansion and refunishing with the assistance of such leading designers as David Linley, Tim Gosling and Nina Campbell.   

Today the Goring is as elegance as always and as chic with nothing less than the best in service. No wonder Kate Middleton chose to stay there with her bridal party before her big day. The Goring is as perfect as William’s bride – modern, grounded, elegant and very, very thoughtful.

Post Note, February 3, 2013: Congratulations to London's The Goring Hotel on being granted a royal warrant by Queen Elizabeth. It is the ONLY hotel to be so honored by the Queen. A true English classic! 

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Wednesday
Apr202011

Legandary Chef Anton Mosimann to Create a Royal Champagne Wedding Dinner for Kate and William

When it's a royal wedding, only the best will do, especially when it's combined with a regard for both innovation AND tradition. And no one but no one can create that blend better than Chef Anton Mosimann.

Born in Switzerland, Chef Mosimann first ventured into the kitchen at the age of six when he first assisted his parents in a Nidau based restaurant. By the time he was 15 he was apprenticed to another regional restaurant in the Hotel Baeren in Twann. He would go on to receive his chef de cuisine diploma at the early age of 25!

Soon thereafter he was working in restaurants ranging from Rome’s Cavalieri to Montreal’s Queen Elizabeth Hotel and from the Swiss Pavilion at Japan’s Expo 70 to Belgium’s Villa Lorraine. Each position offered him a fresh opportunity to discover new ingredients and techniques.    

Using his new insights the young chef won a gold medal in the culinary competition in Lucerne in 1973. This achievement brought him to the attention of Adelrich Furrer, who recommended him Eugene Kaufeler, the famed chef of London’s grand Dorchester Hotel

Several interviews later Mosimann found himself the Head Chef of the legendary Dorchester Hotel at remarkable age 28! But several problems lay ahead for this young and very talented chef.

On arrival the Swiss chef discovered that the cuisine of the Dorchester was classic but dated and many among the staff of over 100 employees wondered at the wisdom of appointing such a young chef to a position of high responsibility.

Slowly but surely he won them over, centering all culinary changes around “La Nouvelle Cuisine”. Each dish was to be prepared from only the freshest food and never preped in advance. 

The goal of each assisting chef was to preserve the original taste of the ingredients involved – a chicken should taste like a chicken and not be buried under heavy sauces.

Mosimann also believed that the diner should not be limited to the cuisine of a single nation. Under his direction, French trained chefs learned to appreciate and prepare classic Japanese dishes and visa a versa. With a clarity of flavors and an embrace of diversity, Mosimann chose to reduce portion sizes and also favored a more leisurely paced dining experience.

The result? The first Michelin stars awarded outside of France! But the honors didn’t stop there. Mosimann would go on to receive the esteemed Order of the British Empire from the Queen of England in 2004 as well as to become a favorite of both Prince Charles and many other royals and celebrities who also appreciated his fresh and healthy approach to matters traditional.

Today Chef Mosimann holds court at his own private dining club Mosimann’s. But on the evening of April 29th, he and his staff will be busy creating the evening wedding dinner being hosted by Prince Charles for Kate and William.

It will be memorable and the champagne to be served is rumored to possibly be Pol Roger, the bubbly favored by another London legend, Winston Churchill.

What a night to remember! Good Luck Kate and William!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011