Lamb chops with rutabaga and greens. –Photography by Scott Suchman
We refused to be deterred by the dismantled lobby obviously going through a makeover. Persevering to the right and heading up a short flight of stairs, we soon entered a two-story-high dining room that left us gasping at its opulence. With its dreamy cornflower-blue walls, gilded trim, chandeliers dripping crystals, tropical palm plumage, and elegant candelabra-topped tables, we felt like we’d stepped into Versailles. The luxe space is decidedly anachronistic amid today’s no-nonsense industrial, brick-walled eating spaces. But the fancy décor works at The French Kitchen at Lord Baltimore Hotel. The dining room is inside the stately hotel, which opened in 1928 and was the largest hotel in Maryland at one time. Myriad years and owners later, the French renaissance landmark is once again reliving its glory days with a massive renovation from top to bottom. The French Kitchen is one of its centerpieces.
Chocolatiers verdubbelen hun fantasie voor Pasen.
Met pasen komen niet alle eieren uit de tuin.
Il y a ceux que l’on cache derrière un arrosoir ou sous un massif fleuri à la plus grande joie des enfants. Et les autres trônant au salon.
Pour les chocolatiers, l’exercice tient de la haute voltige. Chaque année, ils doivent trouver la piste jamais explorée. Une fois le croquis fait, il reste à dompter le chocolat pour lui imposer la forme voulue et à le saupoudrer de couleurs.
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Catalan chef says his plan to convert the award-winning restaurant into a training and research centre is ’95% finished’
Ferran Adrià delivers a speech during the presentation of the elBulli foundation. Photograph: Josep Lago/AFP/Getty Images
Spanish star chef Ferran Adrià unveiled plans on Tuesday for a “cooking laboratory”, museum and database of top recipes at his world-beating restaurant, elBulli.
Adrià, whose eatery was crowned best in the world five times by Britain’s Restaurant magazine before it closed in 2011, gave a preview of the “elBulli foundation”, which he said would open next year. Continue reading
BY MILES VIERNES
POSTED ON 03/25/2014 1:06 AM | UPDATED 03/25/2014 8:18 PM
FIRE. Chef Rolly isn’t just popular in the Filipino community, but also among the Greeks.
ATHENS, Greece – Whether in Manila, Manhattan, San Francisco or Finland, Filipino chefs have distinguished themselves in culinary arts. Perhaps the most prominent Filipino chef today is Cristeta Comerford, the first female and the first Asian American executive chef at the White House. (READ: White House Chef Cristeta Comerford: ‘Just like mom’)
Here in Athens, many Asian restaurants employ Filipino chefs. Among them are chefs whose experience, diligence and creativity in the kitchen have earned them praise from their employers, customers, and kababayan.
By Exeter Express and Echo | Posted: March 26, 2014
Celebrated chefs gathered in Exeter to launch the latest edition of a highly-respected guide to the culinary delights of the South West.
The 22nd Trencherman’s Guide lists 166 high-quality restaurants and gastro pubs from Oxfordshire to Cornwall, adding 44 since last year.
Een nieuwe generatie chefs verovert Nederland. Joris Bijdendijk (Executive Chef bij Restaurant Bridges) is nog maar 29 jaar, maar ontving onlangs zijn eerste Michelinster. Voor het Food Film Festival (FFF) Restaurant vroegen hij en culinair ondernemer Samuel Levie nog drie jonge toptalenten om deel te nemen in een uniek verbond.
Pouring the Beer
If you are pouring the beer yourself from a bottle gently run it down the side of the glass. Judge your pour speed based on the head that is forming. Aim to have about a two finger head when you’re done. Some beers contain visible yeast at the bottom of the bottle that is meant to be drunk with the beer. If this is the case, stop the pour with a bit of beer left in the bottle. Swirl the remaining liquid to lift the yeast sediment and pour it into your glass. Continue reading
At the Culinary Institute Switzerland we provide complete training from traditional culinary basics to international fine-dining methods. You will also be able to cultivate your sensory appreciation, especially tasting and assessing the quality of food.
Culinary Institute Switzerland from Swiss Education Group on Vimeo.