Category Archives: Travel

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!

 

Ham 2.0 – Culinary Trends Magazine

Ham Culinary Trends Food Fashionista Mika Takeuchi Writer

For this issue of Culinary Trends Magazine, I showcased cured ham. It was both an interesting and educational topic to write about since I found it to be a subject that many chefs and diners were both so passionate about. Also, having been a judge at a previous L.A. Cochon 555 event, and having attended the recent hog wild San Francisco event, cured ham was on the brain, and most likely still in my intestines. Enjoy!

 The Elite of Meat

 by Mika Takeuchi

Read more

Feeding the Soul and The Senses – Todi, Italy

Food Fashionista Torre Olivola Todi Italy 6

Being aligned with Mother Nature makes my soul feel alive, whether hiking unpaved dirt paths in the Hawaiian rainforests or swimming in the crystal clear, aqua blue waters of the Caribbean surrounded by sea turtles. When I am in close proximity to my environment – whether it’s on land or in the sea – I feel nourished from the inside out. In fact, I believe that the way the earth nourishes us is Mother Nature’s greatest gift to us all.

I’ve tasted food all around the globe, from three­-star Michelins in Europe, to the break­-of­-dawn sushi counters at the Tsukiji fish market in Tokyo to ripened, organic Japanese persimmons from my Uncle’s backyard in California. Although each of these three experiences varied considerably, they are all linked by a common thread: the of use of fresh, high­-quality ingredients. There is something so invigorating and satisfying about enjoying a meal straight from the source, with food that is seasonal and locally grown in the region where you are living or visiting.

Food Fashionista Torre Olivola

On a magical, unforgettable visit trip to the region of Umbria, Italy, I felt a strong connection to the surrounding land and all that was cultivated on it. Not only did I gain a full understanding and knowledge of what it was like to live off the land, but I learned what it was like to live abundantly off the land. At a dear friend’s twelfth­-century villa, Torre Olivola in the medieval town of Todi, I was surrounded for miles in all directions by landscapes you would only see in the most picturesque paintings.

Food Fashionista Torre Olivola Todi Italy

Lush, well­-tended gardens of fresh fruits and vegetables, just steps from the historic country side villa, were lit up with the vibrant colors of the tomatoes, radicchio, eggplants, bell peppers, and blood oranges. In every area of this vast, serene, tranquil paradise were perfectly placed benches or sets of tables and chairs where one could sip morning tea or cappuccino while basking in the glory of it all. It was a heavenly way to start the day, with the toasty sun rays shining down upon you, the sound of chirping birds, the rustling foliage, and the breath of the crisp, unpolluted wind whispering sweet nothings and reminding me this was all real, not a dream.

Food Fashionista - Torre Olivola

A five­-minute walk led me to a honeybee colony where these hard-working, vitally necessary, tiny buzzing critters would labor all day, 24/7, creating their sweet pollinated gifts from the floral nectars. This magnificent honey, golden in color, with a creamy, yet thick and silky smooth consistency, was delectable on the artisanal walnut bread, produced by the local Italian baker, or drizzled over yogurt and fresh bright peaches, plums, and strawberries in the morning. I felt true appreciation towards the worker bees for all their generous and hard work. With one drop of magnificent zest from the luxurious honey, you could tell they put their heart and soul into their sweet creation.

Food Fashionista - Torre Olivola - Todi Italy

In Italy, they love to eat. The whole visit, I knew I was in the right place. Slow food, real food, good food – that is what our days consisted of from morning to night.  Even though we were eating three­-to five­-course meals for lunch and dinner daily, I never felt overly stuffed or uncomfortable, and I never regretted eating anything – none of this wonderfully tantalizing food was “bad” for me.

Food Fashionista - Torre Olivola - Seafood

In addition to our mealtimes, the Europeans have this lovely thing called siesta, which in my opinion is a politically correct term that other nations should freely adopt. If more people had it, there would be a greater sense of enjoyment to one’s day and life. Siesta is a time for rest after a mid­day meal. It allows you to have enough time to come home during your work day and enjoy a real meal, instead of being rushed, stuffing your face as you stand looking at the clock ticking away the last dreaded second of your sixty­-minute lunch break. It allows you to have time to prepare a quality meal and to spend that time with the people you love, so that when you go back to work later in the afternoon, you feel rejuvenated, satisfied, and ready to get back to your duties.
Food Fashionista Torre Olivola 5

Torre Olivola was surrounded by leafy, branched olive trees that provided shade from the sunlight that stretched across Umbria to the Tuscan border. More importantly, these olive trees produced the most succulent olives that were hand­-picked and later cold­-pressed, yielding the finest­-quality, extra-virgin olive oil in varying rich green hues. We savored the olive oil with a number of accompaniments, such as fresh crusty Italian bread, tomato and garlic bruschetta, and pasta (al dente, of course). We also brushed it over fresh local seafood and vegetables, like sautéed mushrooms, grilled eggplant, and blanched green beans. The tasty, fruity aromas of succulent, high-quality olive oil are not its only reward; the health and beauty benefits attributed to olive oil, with its polyphenols and anti­oxidants, are a welcome added bonus of this Italian staple as well.

Food Fashionista Torre Olivola Todi Italy 4

As far as the eye could see, and from a glance out of almost every window at Torre Olivola, were breathtaking views of stretches of vineyard. Grapes are known as “the fruit of the gods” and in Italy, wine is not only enjoyed, it is worshipped. At this ancient fortress where I was staying, the vineyard grapes were delicately hand­-picked, produced, bottled, and aged at just the right altitude in the finest oak barrels. These barrels were stored in the villa’s remarkable underground cantina, creating the most magnificent 100 percent merlot. Along with the villa’s main dining room, it was here in the cantina with the wood­-burning stove and the hanging, curing cinta senese (Italian black pig) that we clinked each other’s wine glasses over the most incredible rustic home­-cooking. The meals were also a rich visual feast with tables adorned with colorful Grazia majolica ceramic dishes from nearby Deruta, and organic centerpieces created from the gardens’ harvest.

 

Food Fashionista - Torre Olivola Todi Italy 2

About a mile away was the property’s farm of free­-range black pigs that produce the most superior charcuterie. These free­-range pigs are acorn­-fed and are considered the most elite of the swine. Even the top local restaurants purchased the meat from the villa’s farm. Nearby farms supplied parmigiano-reggiano, pecorino, provolone, taleggio and sheep’s milk cheese along with hand­-crafted, preservative­-free butter. My favorite cheese, burrata, which is a creamy mozzarella was picked up at an unassuming, yet wondrous spot just off the highway on the way to Todi. Cheese was a part of every meal: shaved parmesan over vegetable soup; warm taleggio, provolone, and sliced pear crostini; and the classic caprese salad with tomatoes, basil, and mozzarella.

Food Fashionista - Todi Italy Torre Olivola

Of the four seasons in Italy, there isn’t one that doesn’t hold some allure for me, but a particularly cherished time of year is “truffle season” ­­- months when the underground growing fungi reach maturity, and are ready to be discovered by well­-trained dogs or sniffing hogs. These tartufi (as the Italians call them) come in several forms, including the more prevalent black, and the rare, highly sought­-after, and pricey white form. Umbrian black truffles are usually hunted from November to March, while white truffles are usually found from October to December. I absolutely delight in the fragrant white truffles and always feel so blessed when I can consume them in any way, over tagliatelle or atop scrambled eggs. With a touch of white truffle, I never want or need any other spice to conflict with the pure aphrodisiacal taste. It’s like superior­-quality raw fish;  you don’t want to mask or drown the flawless essence of flavor with soy sauce. Truffles are a true gift from the earth, definitely one of the highest on the food chain as far as I’m concerned.

food fashionista torre olivola wine

Besides the astounding natural company I was surrounded by – honeybees, olive trees, grapevines, black pigs, fungi growing underground, and a multitude of vegetative growth – the time spent at Torre Olivola was made even more ideal by the authentic, loving, fellow gourmands who shared this edible genuine splendor with me.  They were inspirational people who had lived fully and well, and I aspired to be like them. We delighted each day in fascinating conversation that ranged over such topics as art, music, travel, politics, and the list goes on. Not only was my stomach being well­-sustained, but my mind was actively feasting during our daily meals together. From hearty farro soup, to warm radicchio salad with parmesan slices and balsamic vinegar, to the vibrant seven­-item tuna salad that resembled a garden party, I held dear to the fact that great company makes great food taste even better. This was and will always be a treasured time with awe­-inspiring friends over excellent meals and wine.

food fashionista - torre olivola Todi Italy Salad

So what did I bring back home from this experience that can be applied to everyday life? While eating sustainable, unprocessed food has always been my priority, my time in Torre Olivola reminded me that simple is often superior. The key to optimal cooking starts with quality ingredients. Never underestimate the value of mealtime and treasured time spent with loved ones. I understand that not everyone can dine in a twelfth­-century castle with a neighboring farm of black pigs and vineyards; that’s not my daily reality either. But I constantly aim to make conscious choices about the food I am purchasing and putting into my body since that is my castle. No matter where one lives, you can establish a habit of supporting your local farmers, and even growing your own produce. Eating fresh, healthy, and well-balanced meals is easier than you think and it truly does feed the soul and the senses.

Mika Takeuchi Food Fashionista Torre Olivola Todi Italy

This essay originally appeared in the book “Creating a Meal You’ll Love” with all proceeds going to Share our Strength – the leading nonprofit organization ending childhood hunger

Second Annual Relais & Châteaux GourmetFest March 5-8, 2015

Relaix & Chateau GourmetFest

Coming soon to Northern California’s picturesque Carmel-by-the-Sea is an intimate gastronomic festival that you won’t want to miss. Headlining the  second  annual  Relais   &  Châteaux  GourmetFest will be domestic and globally renowned Chefs Michel  Bras  (Bras  -­‐  Sébastien  et  Michel), Olivier   Roellinger   (Les   Maisons   de   Bricourt,   France)  Féolde  (Ristorante  Enoteca  Pinchiorri,  Italy),  Tetsuya Wakuda (Tetsuya’s), Colin   Bedford   (The   Fearrington   House   Inn,   Restaurant   & Spa,   North   Carolina),   Diego   Muñoz  (Astrid & Gastón,   Perú),   Gary   Danko   (Gary   Danko,   California),   Justin   Cogley   (Aubergine   at   L’Auberge  Carmel,  California) and Lanshu  Chen  (Le  Moût  Restaurant,  Taiwan).

Relaix & Chateau GourmetFest

A sampling of the eighteen featured  events during the 2015 GourmetFest include:

Welcome  Party   -­‐  March  5,  2015:  Watch  the  talented  Relais  & Châteaux  Chefs   in  action.  Chefs  will  be  paired  with  wine  estates  to  welcome  and  kick-­‐off  the  festival

Grand   Women   Chefs  & Winemakers   -­‐   March   6,   2015:   Discover   dishes   and   wine   pairings  prepared  by  an  all  star  team  of  renowned  international  female  chefs  and  winemakers

Rarities   Dinner   -­‐   March   6,   2014:   Experience   one-­‐of-­‐a-­‐kind   dinner   with   Michel   Bras,   Olivier  Roellinger,   Tetsuya,   and   Justin   Cogley   while   exploring   rare   wines   and   champagnes   from   the  around  the  world

Aubergine Chef Justin Cogley

Wild   Mushroom   Hunt   &   Lunch   -­‐   March   7,   2015:   Partake   in   the   ultimate   hunt   for   wild  mushrooms   with   Ranger   Chuck   Bancroft   amidst   2o,000   acres   of   the   beautiful   Santa   Lucia  Preserve

Dom  Pérignon  &  Black  River   Caviar   Lunch  –  March   7,   2015:   Dine   in   an   intimate   setting  with  winemaker  Richard  Geoffroy  and  Black  River  Caviar’s  Graham  Gaspard

Relaix & Chateau GourmetFest

For more information and full schedule of events, visit GourmetFestCarmel.com

See photos from last year’s Relais & Châteaux GourmetFest HERE.