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Naples Luxe Life

Impeccable service.  Attention to detail.  A sense of passion.  The heart and soul of any successful destination depends on this trifecta coming together, in just the right way, to create a certain synergy.  Mix the ingredients correctly and you’re bound to yield a legion of adoring fans willing to sing your praises to nearly everyone they know. Miss one step, and your fan base evaporates into the lonely night along with your reputation. This is the story about a city called Naples, in Southwest Florida. A story about a place that values visitors so much, that the people in...

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Private Culinary Tour with Celebrity Chef Jet Tila

Succulent Green Papaya Salad, Deep Fried Marinated Pork served with special Yum sauce, cool sweet Chrysanthemum Ice Tea, Jade Noodles so authentic and tasty you’ll beg for the recipe…are just part of your  private VIP tour experience with celebrity chef Jet Tila. If you’re a true foodie, you want the inside scoop on a specific style of cuisine. You don’t want to just read about it in a book.  You want to see, smell, taste and experience it for yourself and with the best coach possible. Are you a foodie? Is learning about Thai food on your bucket list? ...

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Executive Chef Patrick Turcot of Fairmont Le Manoir Richelieu and His Menu

Visiting Quebec is always a pleasure for us. This time, our excitement increased as we ventured further east to Charlevoix and Fairmont Le Manoir Richelieu. Both my husband and I enjoy all varieties of luxury hotels. However, the charm of a classic establishment can provide such a feeling a comfort- especially when it has maintained its charm and added modern conveniences. Our group of twenty arrived late afternoon. After a chance to rest and refresh, we joined Executive Chef Patrick Turcot for champagne and then dinner in Le Charlevoix Restaurant, with its view of the St. Lawrence River. Chef...

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Canyon Ranch’s Chef Giovanni Arias wins The 2013 Healthy Chef Award

Layering flavor is a cooking term that covers combining, expanding, and intensifying flavors which is just one of many techniques Executive Chef Giovanni Arias uses to create the scrumptious, lower-calorie menu served at Miami’s Canyon Ranch Grill. I thoroughly enjoyed Chef G’s healthier renditions of everything from crab eggs Benedict with creole sauce, the totally addictive, crispy (from grilling not frying) yucca fries dipped in a lively habanero cilantro sauce, and a so-decadently-rich-I-still-can’t-believe-it’s-only-210-calories, Black Forest molten cake with brandied cherries, that I nicknamed him the ‘flavor whisperer’. Obviously I’m not the only one who feel this way since Chef...

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Last Minute Gourmet Christmas Dinner Menu

Includes video instruction for each recipe. Last year my Christmas wish was to spend at least one month in France in the new year, just to enjoy the lifestyle.  After ringing in the New Year and didn’t give it considerable thought as I made my months went from winter to spring.  In mid-summer, much to my surprise, I received an invite from Chef Katherine Frelon to attend her cookery school in the Burgundy region of France at La Ferme de La Lochere in late August.  It was my Christmas in July!  The incredible French countryside adventure I had been...

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Chef Mathew Macartney of Chateau Yering Shares an Intriguing Salad Plate

While exploring the Australian Yarra Valley wine region, I was able to experience the five star, heritage- listed Victorian mansion. Chateau Yering, sitting on 250 acres, is a member of Relais & Chateaux. In the parlor, while enjoying scones and tea, I discovered Head Chef Mathew Macartney. Mathew oversees the Sweetwater Café and Elenore’s, a One Chef’s Hat in The Age Good Food Guide. Elenore’s has won numerous awards since Mathew arrived. He has also been a celebrity chef on Silversea’s cruise line the past two years. Chef Macartney’s talent speaks for itself in the recipe he chose to...

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Prosciutto Di Parma Rolls from Chef Ivan Flowers

Ahhhh antipasti, is there anything better.  That magical word of delight, what you are going to eat before the pasta.  I am crazy for good antipasti plates.  But I do have one problem with them, what do I eat first?  I want a little of everything all at once!  So I created these Prosciutto Di Parma Rolls.  The buttery prosciutto, the sharp parmigiano, the sweet creamy mascarpone, the tangy basil dancing with the roasted peppers.  Now imagine all of this in a single bite, yes a single bit I tell you.  You will be popping these little beauties till...

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Interview with French Master Chef Hervé Laurent

During 1996, I was fortunate to meet French Master Chef Hervé Laurent, while attending a class at Le Cordon Bleu in London with my good friend Brenda Hill. We were so impressed with his teaching skills, methods, and personality, that we developed and maintained a friendship, featured him in our first book, Our Love Affairs with Food & Travel, and then worked with him on a book of tips, Cooking Secrets, The Why and How… As we watched Hervé advance from Le Cordon Bleu to the Paul Bocuse Institute of Culinary Arts to having his own successful school in...

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Chef Mavro is Five Diamond Hawaii Regional Cuisine

  Lobster in a French Southeast Asian inspired broth of local lemongrass and kaffir lime, with tamarind, green papaya and a wedge of kurobuta pork belly. © Marc d’Entremont www.travelpenandpalate.com “I’m not a French chef,” says Marseilles born George Mavrothalassitis, “I’m a Frenchman who’s a chef.” This is not self modesty but a succinct definition of what has made his Honolulu venue, Chef Mavro, one of only two Mobil Five Diamond restaurants in the state of Hawaii. As a founding chef of the Hawaii Regional Cuisine movement, it is not a stretch for chef Mavrothalassitis to create menus influenced by...

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