Category Archives: Michelin

Michelin Guide 2017 North America Announcement Dates

Michelin Guide 2017 Dates North America

Fall is here and that means it’s time for the North American Michelin Guides to soon be announced and released. This year marks a very exciting time since there will be a new U.S. city added to the red guide map with a brand new guide being introduced for Washington D.C. Other current cities include San Francisco, Chicago and New York.

Here are the 2017 Michelin Guide North America announcement dates:

Washington D.C. – October 13, 2016

San Francisco – October 25, 2016

Chicago – November 2, 2016

New York – November 17, 2016 

Relais & Châteaux GourmetFest at Carmel-by-the-Sea

Chef Michel Bras Olivier Roellinger Relais Châteaux GourmetFest

The third annual Relais & Châteaux GourmetFest returns to postcard-perfect Carmel-by-the-Sea on the weekend of February 25-28. And as in previous years, you will find the most illustrious names in food and wine descending upon California’s Monterey Peninsula. This year’s culinary celebration will feature 17 Relais & Châteaux chefs from around the world participating in a total of 18 unique events spread throughout the weekend. In addition to the showcased gastronomy, carmaker BMW will have some of their newest cars on display during the occasion; and several renowned wineries will be pouring rare vintages.

Relais Chateaux GourmeFest

Pastry Chef Liz Miller Blackberry Farm Ron Mendoza Aubergine

Pastry Chefs Liz Miller (Blackberry Farm) and Ron Mendoza (Aubergine) during the plating of Milller’s dessert course of Strawberries, Coconut Meringue, Crème fraiche Ice Cream and Candied Pecans at the GourmetFest 2015 Grand Women Chefs & Winemakers Luncheon 

Relais Chateaux GourmetFest Blackberry Farm

Festival founder and L’Auberge Carmel Proprietor David Fink will be hosting along with the stellar local team at Aubergine, the restaurant at L’Auberge Carmel led by Executive Chef Justin Cogley and Pastry Chef Ron Mendoza. Keeping with tradition, Relais & Châteaux’s GourmetFest will be headlined by several three star Michelin chefs with a 2016 lineup including David Kinch (Manresa, Los Gatos), Joshua Skenes (Saison, San Francisco), Michel Troisgros (La Maison Troisgros, Roanne, France) and Hiroshi Nakamichi (Restaurant Molière, Sapporo, Japan). There aren’t many places where you’ll be able to experience the cuisine of these international culinary masters up close and personal and all in the same location, but once again, you will have that special opportunity soon in Carmel at GourmetFest.

Relais & Châteaux GourmetFest

With an abundance of food and wine festivals these days, Relais & Châteaux has done an exceptional job of curating a  standout event that delivers only the best of the best in food, wine and luxury brands for a festive, high-quality wining and dining weekend. There is also an online auction where you can bid on several of Relais & Châteaux’s most extraordinary properties. The auction will benefit the Cystic Fibrosis Foundation, the Carmel Chamber of Commerce and the CSU Monterey Bay hospitality program.

For a sampling of what you can expect at this year’s GourmetFest, here are some more photo-worthy highlights I captured at last year’s R&C GourmetFest weekend:

La Playa Carmel Relais Chateaux GourmetFest

La Playa Carmel was the setting for the Opening Party

Chef Tetsuya Wakada Relais Chateaux

Chef Tetsuya Wakada & team plating their Salad of Aburi Alaskan Salmon w Daikon & Myoga 

Tetsuya Wakada

Chefs Olivier and Hugo Roellinger Relais Chateaux GourmetFest

Chefs Olivier & Hugo Roellinger served Oysters with Cured Lemon and Morita Oil sharing the spirit and spices of their seafront Brittany property, Les Maison de Bricourt with its vicinity near the bay of Cancale and its oyster farms. They will be returning to the 2016 GourmetFest cooking together at the Father & Son’s luncheon. 

Chef Olivier Roellinger Oysters Relais Chateaux GourmetFest

Carmel by the Sea SunsetCarmel-by-the-Sea and the Monterey Peninsula not only offer incredibly beautiful nature views year round, but a variety of the freshest, locally-sourced seafood which you’ll be able to enjoy while in the area.  

Ernst Loosen - Dr Loosen Wines

German Winemaker Ernst Loosen (Dr Loosen)  is all smiles in Carmel 

Chef Justin Cogley Aubergine Carmel Relais ChateauxChef Justin Cogley (Aubergine) serving Rainbow Trout with Seven Herbs and Smoked Trout Roe (below) at the Opening Night Welcome Party. 

Chef Justin Cogley Aubergine Rainbow Trout

relais chateaux gourmet fest

Chef Francis Wolf (Le Hatley Restaurant at Manoir Hovey)’s Panna Cotta of Cultured Goats Milk, Sweet Clover, Arctic Rose Flat Oatcake, Green Alder Candied Beet and Birch Syrup paired with a 1990 Philippi Barrel Aged Auslese at the Cuisine and Wines of the World Dinner at Seventh & Dolores.

Chefs Michel Bras Olivier Roellinger Relais Chateaux GourmetFest

Legendary Chefs Michel Bras (Bras) and Olivier Roellinger (Les Maisons De Bricourt) discussing their game plan for the dishes at the much-anticipated and sold out Taste of France luncheon.

Michel Bras Relais Chateaux GourmetFest Carmel

Chef Michel Bras’ L’endive Farcie, parfum de truffes paired with a 2008 Château de Beaucastel Châteauneuf-du-Pape from the Rhône Valley

Olivier Roellinger GourmetFest Carmel

Chef Olivier Roellinger’s St. Pierre “Retour de Indes” – Hommage to the 18th Century French Mariners paired with a 2011 Domaine Thibault Liger-Belair Moulin-A-Vent, Beaujolais 

relais chateaux gourmetfest women and wine lunch

The All-Star Team at the Grand Women Chefs & Winemaker’s Luncheon

Gaja Wines GourmetFest Carmel

2005 Gaja Gaia & Rey Chardonnay Langhe from Piedmont, Italy was paired with Chef Annie Féolde (Enoteca Pinchiorri)’s Risotto with Prawns, Licorice Powder and Asparagus Marinated in Red Wine (below).

Chef Annie Feolde Risotto

Relais Chateaux GourmetFest Carmel

Pre-lunch cooking demo at the Gaggenau Demo Kitchen at La Playa Hotel’s courtyard featuring 3 Star Michelin Italian Chef Annie Féolde and team from Enoteca Pinchiorri.  

Chef Lanshu Chef (Le Mout Restaurant) Relais Chateaux

Chef Lanshu Chen (Le Moût Restaurant) plating her Pigeon with Yilan Style Pork Liver, Chantrelles & Lapsang Souchong Tea paired with a 2012 Wayfarer Vineyard Pinot Noir from Fort Ross-Seaview, Sonoma County, California and a 2012 Chappellet Pritchard Hill Cabernet Franc from Napa Valley, California. 

Lanshu Chen Pigeon Relais Chateaux GourmetFest

Relais Châteaux Taste of The World

View the entire Relais & Châteaux GourmetFest schedule here, which includes these standout events for 2016:

Welcome Party (Thursday, February 25): The must-attend event of the weekend. This strolling dinner shines a spotlight on world-class Relais & Châteaux chefs – including all four Relais & Châteaux three star Michelin chefs – at stations paired with famed wine estates and beer & spirits producers and luxury vendors.

• Rarities Dinner (Friday, February 26): An extremely limited, 10-course dinner meal-of-a-lifetime prepared by three Relais & Châteaux three star Michelin chefs: David Kinch of Manresa, Joshua Skenes of Saison, and Michel Troisgros of Troisgros. This spectacular dinner is parked with rare wines directly from the Chateau, Domaines and Estate cellars.

• Wild Mushroom Hunt & Lunch with Ranger Chuck Bancroft (Saturday, February 27): Retired Point Lobos Ranger Chuck Bancroft and his team of mycologists lead guests on a wild mushroom hunt through the pristine 20,000-acre Santa Lucia Preserve in upper Carmel Valley. Following the hunt will be a sumptuous wild mushroom lunch prepared by the Preserve’s Host Chef Jerry Regester and Relais & Châteaux Chef Matt Zubrod of The Little Nell with accompanying wineries pouring rare vintages from Galante Vineyards and Dawn’s Dream.

• Father & Sons Lunch & Michel Troisgros Cooking Demo (Saturday, February 27): Delight in a lunch prepared by two iconic French father and son chefs, Olivier and Hugo Roellinger of Les Maison de Bricourt and Michel and César Troisgros of Troisgros. The lunch, paired with some of the most highly sought after wines made in France including Chateau Grillet and Domaine d’Eugenie and finished with the wines of Napa Valley superstar Araujo, is preceded by a cooking demo in the Gaggenau Demo Kitchen and Champagne Taittinger reception.

• Taste of the World (Sunday, February 28): Experience a “strolling Route du Bonheur” in which wines, many from local Monterey County wine estates, are paired with bites from Relais & Châteaux properties from all over the world.

For more information and to purchase tickets to the 2016 GourmetFest, visit:

Relais & Châteaux GourmetFest

carmel by the sea sunset

…and while in Carmel-by-the-Sea, make sure to take in the magnificent sunset. This photo was captured a few minutes before last year’s GourmetFest began. Absolutely magical start to an unforgettable weekend.

 

Restaurant Geranium – Copenhagen, Denmark 

IMG_6915Restaurant Geranium has been on my bucket list for a while now. Executive Chef/Owner Rasmus Kofoed is the only three-time medalist of the prestigious, biennial Bocuse d’Or world-chef championship with a gold medal win in 2011. The two-Michelin starred restaurant is perched on the 8th floor of Parken in Fælledparken (Common Gardens) with floor-to ceiling panoramic views from the sweeping, open space. And despite its expansive exterior city views, the main focus of the eyes throughout your Geranium visit will be on the kitchen and the whimsical offerings arriving on the dining room table. Chef Kofoed’s dishes are exquisite, elegant and a gastronomic feast for all senses. Geranium is what a seamless fine dining experience is all about and Chef Kofoed and co-owner Søren Ledet, a Sommelier and accomplished chef himself have created a restaurant where the beauty and refinement of the cuisine matches the space and service.

Here are photos from my ‘Geranium Winter Universe’ dinner with both wine and juice pairings.

We started off dinner with a glass of Champagne along with five signature snacks.

  2009 Marguet, Grand Cru Ambonnay, Champagne

Jersualem Artichoke Leaves, Walnut Oil & Rye Vinegar. The paper thin leaves were delicate and light to the touch with a distinct artichoke flavor hitting the tongue and quickly melting in the mouth. Winter has deliciously arrived.

Tomato Water, Melted Lard & Aromatic Flowers

Even with a hint of lard, the combination of the floral petals and tomato water created a wonderfully balanced dish that was clean and light on the palate.

Lobster, Milk & Fermented Carrot Juice

IMG_6834aCharred Potato in Aroma from Bark & Sheep’s Butter – this is a signature Chef Kofoed dish. I first tried it when he cooked at Meadowood’s Twelve Days of Christmas and couldn’t wait to reconnect with it again.

“Dillstone” Horseradish & Frozen Juice from Pickled Dill  (horseradish not pictured). The display of the “dillstone” with its bright green hue and silky, smooth texture provoked a connection to the sea not only visually, but for my taste buds and mind as well. The cool and subtle flavor of the sea reminded me of walks on the beach collecting sea shells and watching the sunset. It was nostalgic.

“Razor Clam” – Chef Kofoed’s famous dish has inspired many with his expertise in the trompe l’oeil style of dish presentation. It’s remarkable how realistic he creates his dishes to look so much like items from the earth (stones, razor clams rocks, stone). True artistry.

This was also the last appetizer course.

IMG_6842a2012 Les Limozin, Mersault, Bernard Bonin, Bourgogne

IMG_6844Oyster & Sea Urchin, Juniper Oil, Soup with Dried Oyster & Local Smoked Cheese

Chef Rasmus Kofoed Geranium

Chef Kofoed and team in the Geranium open kitchen. Despite a kitchen crew of many, there is a calm and peaceful fluidity in the space that transfers onto the dishes.

In the next month, they will be restructuring the space and relocating the kitchen so the entire dining room will be able to have a view of it from wherever they are seated.

IMG_6845a

Sea urchin tarts in the forefront with mementos from the sea in the background.

IMG_6848aGrilled Oyster in Seaweed with Dried Oyster Soup

Chef Rasmus Kofoed Geranium

Chef Rasmus Kofoed plating the Salted Hake with Parsley Stems & Finnish Kaviar in Buttermilk. This dish is stunning. My dining partner and I were in awe of the display of the hake which showed up at the table looking like a perfect, circular cut-out piece of white carrara marble. I failed to snap a picture quick enough before it was lusciously dressed with the caviar, buttermilk and parsley, but you can view it here.

The fact that the entire staff, including the kitchen are involved in synchronistically presenting and explaining dishes at the table is a warm and pleasant personal touch.

Restaurant Geranium Hake

No surprise that Geranium’s Hake dish recently won ‘Dish of the Year from the Sea’ in Denmark.

IMG_68662012 Morstein Reisling GG, Weingut Wittmann, Rheinhessen

IMG_6868Crispy Grains, Bread with Old Grains & Gluten Free Bread with Seeds and homemade butter

IMG_6869

View of the bread course and the open kitchen

IMG_6870

It’s rare that a restaurant voluntarily includes a gluten-free bread so this was a welcome addition. The trio of breads were served as a main-course dish which is also rarely seen. This was a nice touch since so often, the bread becomes an after thought of …”do I have room to even eat that?” or “maybe I shouldn’t eat that to save room for the other food.”

Chef Will King Smith, Copenhagen Denmark

Assistant Head Chef Will King-Smith putting the finishing touches on the Leeks, Melted Pork Fat, Salted Ramson & Melted “Vesterhavs” Cheese dish. After four years in the Geranium kitchen, this was Chef King-Smith’s last week of service. I’m happy I got to experience his cooking and presence while he was still there. I have no doubt that he’ll go on to do great things as well.

IMG_6879

Leeks, Melted Pork Fat, Salted Ramson & Melted “Vesterhavs” Cheese.

It was refreshing to see the use of Danish cheese along with the repeat focus on the local terroir and regional elements in the Geranium dishes.

IMG_68802004 Robert Fleury Extra Brut, Fleury, Champagne

IMG_6882Scallop, Scallop Roe, Sour Berries & Chamomile

IMG_6887

Juice Pairings at Geranium included:

Sea Buckthorn

Green Apple & Elderflower

Gooseberry & Sunflower Seeds

Black Currant & Juniper

Elderberries & Pine

Blueberries & Pine

Prune & Pilsner Malt

I wish more restaurants would offer juice pairings. It seems very common in Copenhagen, having also opted for it at Noma, but I haven’t seen it readily available at other spots around the world. Perhaps it’s not as in demand since Copenhagen seems to be a very juice-centric city but I do think it’d be a welcomed option for those who don’t drink as much alcohol. IMG_68882010 Chianti Classico Gran Selezione, Casa Emma, Toscana

IMG_6892

Next came the Wild Duck in Two Servings which arrived with a verbal note from kitchen: “be careful for bullets”. Since the duck is hunted wild, it’s a wise warning since there is a great chance of finding one. Thank goodness my dining companion found one instead of me, because I was picturing a gold, arrow shaped, shiny bullet (no, obviously not a hunter) where in reality it was a very small dark pellet. I probably would’ve thought it was a dense caper or peppercorn and broke my tooth. Even though I personally didn’t find it, it was admittedly quite exciting. 

IMG_6901

Smoked Wild Duck Leg, Pickled Green Elderberries & Truffle from Gotland

IMG_69032011 Howell Mountain, Herb Lamb Vineyards, California

IMG_6905a
Wild Duck Breast with Grilled Pear, Wood Sorrel & Sour Pine

restaurant geranium wild duck

IMG_6909

After the last savoury course, we took a tour of the Geranium space and setting.

IMG_6916

Søren Ledet – Restaurant Director, Sommelier and Co-owner gave us a tour of the Geranium wine room which boasts the largest Champagne selection in Scandinavia. I’m usually claustrophobic, but being a Champagne lover, I did have fantasies of getting locked in there.

Wine Geranium, CopenhagenThe wine room is home to many bottled treasures . The pairings were fantastic, but don’t ignore the wine list. It’s impressive and sure to delight even the most discriminating wine connoisseur.

Champagne, Geranium, CopenhagenOui. Oui. Oui. Oui.

Geranium, Copenhagen
Geranium Inspiration Kitchen interior. In addition to testing recipes and family meals, larger groups are welcome to host events and dine in this creative and intimate space.

IMG_6925Geranium is all about the intricate details and there is no space left unturned. Chef Rasmus Kofoed’s connection to nature is visibly sprinkled throughout the entire restaurant.

IMG_6926

Søren offers us a sampling from the meat locker and we say yes please, of course. IMG_6930

Here’s another room I wouldn’t mind being temporarily locked in, although if I did, it would be ideal if there was an adjoining door between this and the wine room. The hanging protein in this meat locker resembled a carnivorous jewel box. Everything was perfectly placed and meticulously showcased.

IMG_6932aSilhouette of Bibendum and a headshot of Kofoed spotted in the Inspiration Kitchen

IMG_69452013 Sämling 88 Beerenauslese, Tsuchida, Burgenland, Austria

IMG_6948Desserts started off with Beeswax Ice Cream, Pollen & Honey with Cloudberries

IMG_6952

Dried Apples with Elderberries, Beetroots and Cider Apple with a Sheep’s Yoghurt which was sprinkled at the table like delicate falling snow.

IMG_6954

The contrasting color of the wines and juices were a lovely sight to behold. IMG_6955a2011 Vin de France, Automne, Gaëlle Berriau, Loire

IMG_6959a

“Naked Tree” dessert with Dark Beer, Prune & Cream with Smoked Beechwood

IMG_6962

Geranium’s dishes are a true reflection of nature. I’m someone who spends a lot of time at the sea and in the woods, and although I was sitting in a very modern and formal dining room, I felt like this meal was an edible exploration through the wonderment of the environment and landscape.

IMG_6971

IMG_6970

“The End” – Since we were fortunate enough to locate a bullet in the wild duck, we were presented with this special Salt & Licorice dessert to conclude our meal. As with all aspects of nature and life, everything has a lifecycle and our ‘Geranium Winter Universe’ meal was no different.

I guess it’s true when they say that all good things must come to an end…IMG_6975Geranium’s lounge area is the perfect place to lean back and relax in the Danish-designed chairs while ordering an after-meal drink.

IMG_6976

Caramel with Aromatic Seeds with a vibrant colored Rose Hip Thé poured tableside

FullSizeRenderTea Service includes your choice of a selection of the freshest aromatic herbs and is preciously prepared while finishing the last of the sweets. I opted for a combination of mint and lemongrass.

IMG_6888IMG_7006Happy to report that “The End” really wasn’t the end, and our meal wrapped up with tea and these mignardises in the lounge: (l to r) Green Egg with Pine, Cake with Pumpkin Seed Oil, and Chocolate with Oats & Sea Buckthorn.

Geranium, CopenhagenThe only thing obviously missing after completing our 19-course gastronomic journey was that much-deserved third Michelin star. Having dined at many three-star restaurants around the world, Restaurant Geranium is no doubt in that league, if not better. From start to finish, you can’t deny the unmistakable skill, precision and authenticity that is highlighted in every one of Chef Kofoed’s dishes. He is a real deal culinary star.

Restaurant Geranium, Copenhagen, Denmark

Thank you, Chef Rasmus Kofoed, Søren Ledet and entire Geranium team for an inspiring journey into the winter world of Geranium. I know you just celebrated your fifth-year anniversary at the current location and I along with many others are greatly anticipating what the next five years and beyond have in store for you. No doubt whatever the season may be, it will continue to be extremely sunny and bright.

***UPDATE:  On February 24, 2016, Geranium became the first restaurant in Denmark to receive Three Michelin Stars.

Restaurant Geranium 

http://geranium.dk

Per Henrik Lings Allé 4, 2100 København Ø, Denmark

MICHELIN Guide 2016 New York City – Michelin Stars

Michelin Guide NYC 2016

 

Another year, and another set of MICHELIN stars has been descended upon New York City. In the three-star realm, all six of last year’s restaurants remained in top standing including one of my favorite NYC meals from last year at Jean-Georges. In the two-star category, the Modern is the newest addition to rise from its one star in the 2015 Guide. There were nine additional New York restaurants added to the one-star grouping. Read more at: MICHELIN.

Three Stars
Chef’s Table at Brooklyn Fare
Eleven Madison Park
Jean Georges
Le Bernardin
Masa
Per Se

Two Stars
Aquavit
Atera
Blanca
Daniel
Ichimura
Jungsik
Marea
The Modern
Momofuku Ko
Soto

One Star
Ai Fiori
Aldea
Andanada
Aureole
Babbo
Bâtard
Betony
Blue Hill
Bouley
The Breslin
Brushstroke
Café Boulud
Café China
Cagen
Carbone
Casa Enrique
Casa Mono
Caviar Russe
Del Posto
Delaware and Hudson
Dovetail
The Finch
Gabriel Kreuther
Gotham Bar and Grill
Gramercy Tavern
Hirohisa
Jewel Bako
Juni
Junoon
Kajitsu
Kyo Ya
La Vara
Luksus
Meadowsweet
The Musket Room
M. Wells Steakhouse
Nomad
Peter Luger
Picholine
Piora
Pok Pok Ny
Public
Rebelle
The River Café
Rosanjin
Semilla
Somtum Der
Spotted Pig
Sushi Azabu
Sushi of Gari
Sushi Yasuda
Take Root
Telepan
Tempura Matsui
Tori Shin
Tulsi
Uncle Boons
Wallsé
ZZ’s Clam Bar

Ultimate Culinary Clash Competition at Intercontinental Hotels

Johnny-Jump Ups

Johnny-Jump Ups from Magdalis Galzara’s dish

It’s typical that most want to experience a chef’s cuisine when they’ve become a public success, but what about when they’re a relatively unknown at the start of their careers? We must remember that all cooks and chefs began sans the shining accolades, and through thick, thin, and a whole lot more thick aka the journey, that is where their real story took place. And this is why it was so fun to experience the dishes of the aspiring chefs and cooking students at Intercontinental Hotel and Resort’s Ultimate Culinary Clash competition.

Adding finishing touches to NYC’s seared Pacific Branzino with fava bean puree, and ramp butter

The second annual Ultimate Culinary Clash at the InterContinental San Francisco was part culinary student cooking competition and part scholarship fundraiser. Cooking student finalists from four InterContinental hotel regions battled against each other for a $5,000 scholarship to further their culinary careers. The personally-developed dishes were judged by a group of media, chefs and hotel executives and were based on taste, creativity and presentation. This year’s student chefs and their mentors – established chefs from four local InterContinental properties came to compete from New York, Mexico City, Cleveland and San Francisco – where one-star Michelin restaurant Luce is located.

InterContinental San Francisco

InterContinental San Francisco, SOMA

After a lively night of sampling various dishes, the winner was announced and it was Ana Paula Oviedo Gómez, a culinary student at Anahuac University who impressed judges and wowed the crowd creating a 20-plus line deep of people throughout the evening. She was recognized for her “Tacos de Lechon” dish accented with cilantro, garlic, habanero guava foam and a red dried ant sauce on the side.  She was assisted by InterContinental Mexico City’s Chapulín restaurant Chef de Cuisine Alejandro Fuentes.

Mexico City’s Ana Paula Oviedo Gómez plating her winning Lechon dish

Ana Paula Oviedo Gómez Presidente InterContinental Mexico City Dish: Taco de Lechon

Ana Paula Oviedo Gómez Presidente InterContinental Mexico City Dish: Taco de Lechon

“With Michelin-starred chefs and celebrity restaurateurs to help develop our innovative culinary creations, the InterContinental brand’s world-class food and beverage program features signature bars and restaurants with exceptional menus that pair local flavors with global inspiration. It gives us great pride to introduce the next generation of culinary talent to our brand’s affinity for haute cuisine and support their progression as a student in a meaningful way.” –  Jean-Pierre Etcheberrigaray, VP of F&B, The Americas, IHG

Grilled Skirt Steak

Magdalis Galzara InterContinental Cleveland Dish: Grilled Skirt Steak with Belgian endive + orange-cumin marmalade, potato-cauliflower fritter, horseradish aioli foam

Chloe Sackett InterContinental New York Times SquareDish: Seared Pacific Branzino with fava bean puree, and ramp butter

Chloe Sackett InterContinental New York Times SquareDish: Seared Pacific Branzino with fava bean puree, and ramp butter

Christopher Wan InterContinental San Francisco Dish: Ballotine of Young Chicken with Red Miso, DePuy lentils and grain mustard

Christopher Wan InterContinental San Francisco Dish: Ballotine of Young Chicken with Red Miso, DePuy lentils and grain mustard

InterContinental Hotel San Francisco Desserts

These fruit gelee tarts were pretty in pink!

Chapulín restaurant Chef de Cuisine Alejandro Fuentes, Luce Executive Chef Daniel Corey, Ultimate Clash winner Ana Paula Oviedo Gómez

Chapulín restaurant Chef de Cuisine Alejandro Fuentes, Luce Executive Chef Daniel Corey, Ultimate Clash winner Ana Paula Oviedo Gómez

The Ultimate Culinary Clash serves as an opportunity for the InterContinental brand to showcase its commitment to culinary excellence. It began four years ago as a local annual cooking competition at the InterContinental San Francisco hotel’s Luce restaurant. The competition invited students from a local culinary school to compete for a chance to work with the restaurant’s Michelin-star Chef Daniel Corey and showcase their own menu for one night in Luce. The competition was expanded for the second year in a row to include other InterContinental hotels from the U.S. and Mexico.

Although only one ultimate winner could be chosen, all of the students from the various Culinary Clash stages did a tremendous job putting out some pretty impressive plates. Kudos to all and excited to see what the future holds for all of you!

 

Ca’ Momi Enoteca in Napa Valley Debuts Spring Menu

Fiori di Zucca - Ca Momi Napa

Ca’ Momi’s enoteca in Napa just introduced its spring menu highlighting the seasons’ organic bounty, picked directly from the Ca’ Momi garden in Napa. The seasonally-focused menu features vibrant asparagus, fava beans, strawberries and lettuces, incorporated into classic authentic Italian regional springtime dishes. Among the highlights of the new spring menu include:

FiorediZucca

Fiori di zucca – Crispy squash blossoms

Insalata di fragole e spinaci – Spinach & strawberry salad w shaved red onion & balsamic vinaigrette

 

Insaltadiasparagi-2

Insalata di asparagi – Poached asparagus with organic egg and lemon vinaigrette

 

“Springtime is when we celebrate new beginnings and the bounty of our gardens,” – Ca’ Momi Chief Evolutionary Officer, Valentina Guolo-Migotto

 

pici all'aglione

Pici all’aglione – organic crushed tomatoes, garlic, soffritto & spicy red pepper

 

StraccialPestodiFave
Stracci alle pesto fave – Fava beans with mint, lemon and parmigiano reggiano

 

In addition to these seasonal menu offerings, Ca’ Momi enoteca has an extensive menu of signature year-round dishes which celebrate “la cucina povera” (poor kitchen) cooking, with flavors and ingredients rooted in necessity and crafted with quality organic ingredients from nearby farms and gardens, and with DOP ingredients imported from Italy. Ca’ Momi is also home to Napa’s only VPN (Verace Pizza Napoletana) certified pizza. Ca’ Momi also has the Ospitalitá Italiana Seal of quality and authenticity granted by Italian Government to restaurants promoting Italian gastronomic culture and standards. Ca’ Momi enoteca is a Michelin recommended restaurant.

Ca’ Momi enoteca is currently located at the Oxbow Marketplace in Napa, California but will soon be expanding to a new Osteria in a nearby location 1141 First Street in late spring.

Discover Ca’ Momi enoteca’s new spring menu at camomienoteca.com

The Michelin 101: Stars of the Valley Dinner at Pebble Beach Food & Wine

Michelin Dinner PBFW - Food Fashionista

A team of San Francisco Bay Area’s one-starred Michelin chefs came together to form the perfect constellation at “The Michelin 101: Stars of the Valley” dinner at the Pebble Beach Food and Wine Festival. The “101”, in case you’re wondering is the Bay Area highway where all of the collaborating chefs and restaurants are located including Peter Armellino (The Plumed Horse), Dmitry Elperin (The Village Pub), Jared Gallagher (Chez TJ) and Peter Rudolph (Madera Restaurant/Rosewood Sand Hill). Desserts were created by highly skilled Pastry Chef William Werner (Craftsman and Wolves) and the exceptional wines for the multi-course menu were chosen by the festival’s hand-picked team of guest sommeliers.

Michelin Dinner PBFW Champagne Henriot

From the moment you stepped in to the tranquil Mediterranean setting of the Casa Palmero, you knew an enchanted evening was in store. Mere seconds after passing through the blooming spring garden, arriving guests were greeted with a glass of vintage Champagne Henriot Brut Millesime 2005. The smoky and highly fragrant sparking wine was refreshing, crisp and consisted of a proportionate combination of Chardonnay and Pinot. The Champagne from Reims, France was paired with the select Michelin chef’s hors d’oeuvres of the evening…

[huge_it_gallery id=”2″]

 

Following the relaxed Champagne reception, diners were led to a quaint, dimly-lit, room filled with a group of adorned tables that would soon be the canvas setting for the chef’s creations and wine offerings for the evening.  Throughout the dinner, the celebrated chefs and winemakers presented and explained their inspiration for the dishes and wines following each of their courses.

Michelin Dinner PBFW

The wines for the evening…

[huge_it_gallery id=”4″]

 

And although the dining room was refined and tranquil, the kitchen we learned was a whole different story. When Chef Peter Rudolph came out to describe the components and influence of his dish, he exclaimed…”It’s so quiet in here! We were playing Dio and then… Slayer came on in the kitchen.” Everyone cheerfully chuckled. It was indeed obvious the chefs were doing what they do best, but also enjoying the camaraderie in the back of the house. Their cooking technique and styles vary, but all of their courses harmoniously complemented one after the other. The chefs may have been rocking out in the kitchen to head-banging, heavy metal tunes, but the dishes served were nothing short of a smooth, melodic symphony.

The Bay Area Michelin chefs courses for this very special dinner included:

IMG_9030

First Course: Monterey Bay Abalone with Potato, Espelette and Lime by Chef Jarad Gallagher (Chez TJ) paired with Marqués de Murrieta Albariño, “La Comtesse de Pazo Barrantes” (Rías Baixas, Spain – 2011)

Michelin Dinner PBFW Chef Dmitry Elperin

Second Course: Roasted Line-Caught Halibut with Vegetables Jardinière and Oxtail Consommé by Chef Dmitry Elperin (The Village Pub) paired with Domaine Faiveley, Chambertin Grand Cru, “Clos de Beze” (Burgundy, France – 2007)

Roast Partridge Michelin Chef Peter Rudolph PBFW

Third Course: Roast Partridge with Morels, Huckleberries and Smoked Turnips by Chef Peter Rudolph (Madera Restaurant/ Rosewood Sand Hill) paired with Domaine M&S Ogier, Côte-Rôtie (Rhône Valley, France – 2007)

IMG_9053

Fourth Course: Roast Broken Arrow Ranch Antelope with Stinging Nettles, Semolina Gnocchi and Pickled & Roasted Spring Garlic by Chef Peter Armellino (Plumed Horse) paired with Mayacamas Vineyards, Cabernet Sauvignon (Napa Valley, CA- 1998)

William Werner Dessert at Michelin Dinner PBFW

Dessert Course: Blonde Chocolate Ricotta Tart with Cocoa and Lime by William Werner (Craftsman and Wolves)

petit fours

The delightfully rare and memorable evening concluded with dessert and petit fours for the table via Chef William Werner (Craftsman and Wolves) paired with Ramos Pinto, 20 Year Tawny, “Quinta do Bom Retiro.”

Chefs Peter Rudolph, Peter Armellino, Jarad Gallagher, William Werner, Dmitry Elperin

“We Cook together, have fun together, and came up in the ranks together… ” – Chef Peter Rudolph.

The stars of the evening – Chefs Peter Rudolph (Madera Restaurant), Peter Armellino (Plumed Horse), Jarad Gallagher (Chez TJ), William Werner (Craftsman and Wolves) and Dmitry Elperin (The Village Pub). Armellino said that participating in this Pebble Beach Food and Wine dinner with his fellow Michelin-starred chefs and friends was the “pinnacle” of his career. Kudos to Pebble Beach Food and Wine for putting together an incredible evening featuring some of the finest culinary and wine talent in the Bay Area and beyond.  It was a PBFW gourmet memory I won’t soon forget, but thankfully, these Michelin-starred restaurants along the 101 freeway are just an on ramp, some miles, and an off ramp away.

See all the celebrated San Francisco Bay Area chefs and restaurants in the 2015 Michelin Guide

Michelin San Francisco Dinner Pebble Beach Food Wine

 

Photos by Mika Takeuchi and Kara Murphy 

 

 

 

 

 

Do you know the Michelin Man?

Michelin ManYou may know him as the Michelin Man, but his real name in his home country of France is Bibendum. His full-figured body and friendly wave grace the covers of all the domestic and international MICHELIN travel and restaurant guides from Shanghai to Chicago. 

Here are a couple other fun facts about the always smiling, symbol of both high-quality tires and recommended restaurant/travel guides from around the world.

michelin_man

                      *In the year 2000 he was voted “Best Logo symbol of all time”

Bibendum -MICHELIN

*In 1894, the two founding brothers, André and Edouard Michelin, were visiting the Universal Exhibition in Lyon when they noticed a stack of tires on one of the stands. The overall effect was sufficiently evocative for Edouard to think that, with arms, “it would make a man” – Upon his invention in 1894, tires were actually white, not black – hence his white coloring – ere actually white, not black. bibendum - mika takeuchi

Along with giving stars to well-deserving restaurants around the globe, Bibendum has become quite the star himself. His marshmallow-resembling body can be found on vintage mugs, postcards, posters and magnets and lucky for you, I’ll be giving away some Bibendum swag along with a 2014 U.S. MICHELIN Guide of your choice this month.

Information on how to enter will be posted on Friday, May 30.

 

MICHELIN Guide San Francisco 2011 Launch Party – Diner en Rouge

Food fashionista, michelin san francisco

Photo Credit: Drew Altizer

On a recent mid-October evening, San Francisco sparkled with the brightest of stars as Michelin presented their Diner en Rouge soiree at the Clift Hotel’s Spanish Suite. The event was held in conjunction with the morning star announcements of the San Francisco Bay Area and Wine Country red guide. Accompanying Michelin Guide Director Jean-Luc Naret and Michelin Guide, North America COO Parmeet Grover were a packed house of the most notable Bay Area and Wine Country culinary luminaries.

Thomas keller, jean luc naret, christopher kostow

Thomas Keller, Jean-Luc Naret, Christopher Kostow

Parmeet grover, michelin guide, food  fashionista  

  Michelin North America COO, Parmeet Grover

2019-Michelin-launch-101026a

Aaron London, Carl Swanson, David Kinch, John Paul Carmona

Making an appearance for the festive, energy-filled gathering were prominent local chefs David Kinch, John Paul Carmona, Corey Lee, Mark Dommen, Daniel Patterson , Roland Passot, Richard Reddington, Michael Mina, Gregory Short, Michael Tusk, Mark Sullivan, Joseph Humphries, Dominique Crenn, James Syhabout, Peter Rudolph, Ana Bautista, Mourad Lahlou, Louis Maldonado, Robbie Lewis and many more.

World renowned Michelin three-star chef Thomas Keller of The French Laundry celebrated his continuance in the highly coveted three-star realm. And just earlier that day, he was joined by fellow Wine Country chef Christopher Kostow for the newly triple-starred Meadowood, The Restaurant. Kostow is only the second American-born chef to receive these highest of honors after Keller.

Mika takeuchi, jean luc naret, thomas keller, laura cunningham, food fashionista

Mika Takeuchi, Jean-Luc Naret, Laura Cunningham, Thomas Keller

1241-Michelin-launch-101026

1413-Michelin-launch-101026a

 1502-Michelin-launch-101026a

Daniel Patterson, Mark Dommen, Larry Bouchard

The Philippe Starck designed space set the stage for a gathering of camaraderie and celebration. Despite it falling on a work night, it was a welcome change of scenery watching these meticulous, assiduous kitchen superstars out of their chef’s coats and enjoying a social cocktail, select local wines, and well-prepared bites with industry friends.

1572-Michelin-launch-101026

1481-Michelin-launch-101026
Mourad Lahlou and Louis Maldonado

1529-Michelin-launch-101026a

Thomas McNaughton, Roland Passot

Shirleyfongtorres-narsai-david
Shirley Fong-Torres, Narsai David
1188-Michelin-launch-101026

The Trois Etoiles cocktail with Champagne, Cognac, St-Germain, and Lemon proved a crowd favorite. Whether it was the drink’s tempting ingredients which warranted an encore visit to the bar, or the fact that it was an opportunity to delight in your own Trois Etoiles (Three Stars) at a Michelin Guide event, either way Michelin’s Diner en Rouge was an exceptional evening, worth a special journey.

 

For our MICHELIN GUIDE Diner en Rouge Photo Album, visit HERE

All Photo Credit: Drew Altizer

For the full list of 2011 SF MICHELIN Star recipients, visit HERE

Read more