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Category: Chefs

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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