at UMAMIcatessen
Posted by Tiffany Wang on June 5th, 2013

Join Micah Wexler for his second stint at The Residency at UMAMIcatessen in DTLA now through August. Celebrate the contributions of past iconic culinary figures and their contributions to the culinary arts of today with this rotating series. This Thursday June 6th, pay homage to Marie Antoine Careme with Chef Wexler’s one time tribute menu. Please call for reservations and seatings. 852 S. Broadway, Los Angeles, CA 90014

June 6

Marie Antoine Careme (1974-1833) – One of the most influential chefs to ever live, Careme’s genius was the spirit behind the movement of Grand Cuisine. Careme first made his name as a pastry chef in Paris. He is credited with inventing the first recipes for meringue, nougat, and croquantes. His pastry architectural pieces were the first of their kind in France, and he became the chef to France’s most elite politicians and members of high society. Careme became equally known for his influence in savory food as well. He invented numerous French sauces, and was the first to categorize all sauces as derivatives of the four French “Mother Sauces.” He died at age 48 in Paris from inhaling too many fumes from the coals which he used to cook.

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The Soi Dog Foundation charity dinner is to be held at the “Millionaire’s Mile” hideaway, Paresa Resort.

PHUKET: Michelin Star Chef, David Thompson, will be presenting a charity dinner at Phuket’s hideaway on the breathtaking “Millionaire’s Mile”, Paresa Resort, in aid of a non-profit charitable animal organisation, Soi Dog Foundation on June 14. – See more at:

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By Susan Hathaway
For the Mercury News
Posted: 06/04/2013 03:00:00 PM PDT
Updated: 06/04/2013 03:26:07 PM PDT

Chef David Kinch photographed at his restaurant, Manresa, in Los Gatos, Calif., on Saturday, May 25, 2013. (Dan Honda/Bay Area News Group)

tasty new food venture that, he says with droll delight, “has turned out to be quite the roaring success.”

Backstabbing and profanity may be the route to becoming a television top chef, but David Kinch did it the slow, old-fashioned way, honing his craft over a few decades into the culinary equivalent of a 10th-degree black belt.

In recent years, Kinch and his renowned Los Gatos restaurant, Manresa, have perched at or near the top of all the “best” lists — garnering two Michelin stars for six straight years and multiple James Beard awards — and he has become something of a mild-mannered cooking deity.

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(Relaxnews) – L’histoire se répète pour El Celler de Can Roca qui, un mois seulement après avoir été élu meilleur restaurant du monde, annonce complet jusqu’à avril 2014.

C’est dans ce restaurant situé à Gérone, à environ une heure de voiture au nord de Barcelone, qu’il est le plus compliqué d’obtenir une réservation, un restaurant qui s’annonce complet pour les onze prochains mois, selon le célèbre blog gastronomique

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(Relaxnews) – Le groupe sort, pour la première fois, une édition spéciale de son célèbre guide Rouge gastronomique dédié à la région japonaise d’Hiroshima. Cette dernière accueille d’emblée un restaurant trois étoiles, Nakashima.

“En plus d’un patrimoine gastronomique particulièrement riche, les inspecteurs ont constaté un très haut niveau de cuisine, basé sur des ingrédients de grande qualité et une maitrise certaine de leur préparation”, s’enthousiasme Michelin.

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(Relaxnews) – L’hôtel Fairmont Monte Carlo accueille du 14 mai au 9 juin le chef japonais Nobuyuki “Nobu” Matsuhisa, dans son restaurant l’Argentin Monte Carlo. Pendant près d’un mois, la clientèle pourra déguster les plats du cuisinier nippon, mondialement connu.

Les gourmands pourront tester la cuisine du grand chef, qui mêle gastronomie traditionnelle japonaise et ingrédients d’Amérique du Sud (Matsuhisa a travaillé au Pérou pendant de nombreuses années).

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