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Chef Ivan Flowers, Passion, Flavor & Knowledge

Ivan’s recipe for Crispy Skin Pan Seared Salmon below. During the late 90s, I had the pleasure of meeting Ivan Flowers when he was the Executive Chef at A Different Point of View in Phoenix. The meal was so memorable, that when my longtime friend Brenda Hill and I decided to write our first book, Our Love Affairs with Food & Travel, I knew I wanted to include Ivan. He provided us with two delicious recipes at the time. Since then, I have followed Ivan from Sedona and then on to California. Now, Chef Ivan Flowers is bringing his...

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USA Wins the 30th Bocuse d’Or

Thirty years ago in 1987, Paul Bocuse created what is considered to be the most prestigious cooking competition in the world. There are twenty-four countries that are fortunate to make it to participate in the grand finale of the Bocuse d’Or, which is at the heart of the Sirha trade exhibition. These young chefs are some of the most promising in the world and experiencing two days of intense competition. They had to first earn their qualifications via various continental events (Bocuse d’Or Europe, Bocuse d’Or Asia Pacific and Bocuse d’Or Latin America), individual qualifications, or attributed one of...

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Mario Batali Prepares an Elegant State Dinner

Recently Mario Batali cooked the final state dinner for President Barak Obama, First Lady Michelle Obama and Prime Minister Matteo Renzi of Italy, and his wife, Agnese Landini. Michelle Obama is a huge fan of the celebrity chef who cooks within an Italian tradition and then makes it his own. She requested that Mario  prepare a special meal to wrap up the Obama era at the White House. At a Pasadena book signing of his new book Mario Batali: BIG American Cookbook, the chef shared his recent White House experience with Food Editor and Columnist Russ Parsons. While sitting in the...

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Eating Bugs, the Next Food Frontier

Food trends come and go, but who would have predicted the rise in popularity of eating bugs.  Buggin’ Out, a new online series documents Don Peavy (ChefPV) his obsession with turning insect delicacies into the norm. Buggin’ Out debuted on Facebook and YouTube, the series focuses on entomophagy (the practice of eating insects) for the sake of sustainability, nutrition, and as a solution to hunger issues globally. Inspired by the highly praised 2013 book Edible Insects: Future Prospects for Food and Feed Security, which was commissioned by the  United Nations, ChefPV has become passionate about entomophagy as a vehicle for worldwide food sustainability....

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Discovering KOA: Iron Chef Food in a Manhattan setting

One of the many things I love about New York City is the sense of discovery I feel whenever I “find” a street I haven’t traveled, a pocket park or a new hotel. While those places may have been seen and enjoyed by countless others before me, I always have a “Eureka” moment when I discover a really special restaurant. And that was how I felt when I had dinner with my daughter at KOA in the Flatiron district. I had been invited by the restaurant’s public relations representative to review KOA’s modern Chinese/Japanese fusion dishes and their healthier...

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Sam Zien, Sam the Cooking Guy

You’ll not find Sam Zien, known as “Sam the Cooking Guy,” cooking in a restaurant or local pub. Instead, you are more apt to discover him when flipping through the channels on TV. This fourteen-time Emmy winner is a firm believer in “food that is big in taste and small in effort.” He’s the guy who shows you the easy way to cook and who provides tips. Unlike the majority of chefs I’ve interviewed, Sam did not know at an early age that he wanted to cook. As you read my interview with him, you may be surprised at...

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British Food Grows Up

In the past, British food has been the butt of many jokes. But today celebrity chefs elevate cuisine throughout London and beyond. And when French chef, Joël Robuchon, who holds more Michelin stars than any other, declares that London trumps Paris for food, it’s time to investigate. Like British food, hotel food also has had a bad reputation as a place to eat–and only if you have to. That all changed when many celebrity and Michelin-starred chefs began affiliating with luxury hotels. On a recent trip I had a chance to check out some great hotel eats in both...

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Wolfgang Puck Reveals Ingredients for Luxe Living

A world-renowned master in the kitchen and a charismatic personality, Wolfgang Puck is a dynamic “chef-lebrity” who is globally revered for his combination of classic cooking techniques and the modern fusion cuisine he pioneered in his iconic restaurants all around the world. All of the accolades that have ensued are decidedly well-earned, given that he began his formal kitchen training at just fourteen years of age with the encouragement of his mother—herself a chef in the Austrian town where he was born. After honing his craft at some of the finest restaurants in France and, subsequently, in the United States,...

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Mandarin Oriental Paris: An Oriental Ode to Paris

Who’d have imagined that what was at nascence a medieval nunnery would  attain the apogee of luxe parisien, conferred the ultimate and uniquely parisian designation “Palace Parisien.” Notwithstanding, the Mandarin Oriental, a precious stone’s throw away from Place Vendôme necklaced in haute joailliers, is so discreet you could slip past it on designer-boutique-streamed Rue St Honoré. And yet, the MO has stamped itself reverberatingly on the Parisian luxury circuit Sensationalism isn’t emblematic of brand Mandarin Oriental, but the check-in at MO Paris is nothing if not sensational. “What would you like to drink?” you’re asked. Your “welcome drink” might...

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Holiday Spotlight with Chef Tim Keller

Luxe Beat Magazine was lucky to hear from acclaimed Executive Chef Tim Keller. He shares with us his views on the holidays and treats us to some of his favorite recipes. When I think of past and future holidays it’s the food that comes to mind first. I’m sorry loved ones! I love you, but I also LOVE my Mother’s Christmas cinnamon rolls and Aunt Roz’s Hanukkah Latkes. Truly the holidays are about sharing. Sharing this special time with family and friends and enjoying each other’s traditional culinary delicacies. I suggest traveling and sampling as many different holiday foods...

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Luxury and History at Quebec’s Auberge Saint-Antonine Hotel

Located on one of Quebec City’s richest archeological sites, the Auberge Saint-Antoine Hotel literally sits atop centuries of history. The hotel integrates three historical buildings of the 18th and 19th century, as well as a wharf and battery structure that dates back to the end of the 17th century. Directly across from the St. Lawrence River near the port in Quebec City’s Old Town, this famous hotel has been a member of the Relais & Chateaux Association since 2005. It also boasts a CAA-AAA Four Diamond rating as well as being named one of the top hotels in the...

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