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The Art of Food

Later this month Sherrie Wilkolaski, our Editor-in-Chief, and I will be in Lyon, France, to attend Sirha, one of the finest hospitality tradeshows, which incorporates the French Pastry Cup and finalizes with the Bocuse d’Or—an “Olympics of Food Flavor and Talent.” After being invited many times by my friend, French Master Chef Hervé Laurent, he finally convinced me to attend in 2009. It was awesome and I was hooked.   This show is every two years and each time, it just keeps getting better. In addition to having the finest food, wine and hospitality purveyors, competition in twelve display kitchens...

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A Delicacy In France

This delicacy in France was favored by former French President Jacques Chirac. I made my way to my friends’ parent’s home in the peaceful and bucolic area of France known as the Savoy region. It is located in the town of Brison Saint Innocent, situated near the Swiss border and in the French Alps. But until I arrived,  I had no idea what an amazing cook his mother would be. While I know that French women seem to be born with a skill to whip out a meal at a moment’s notice, who knew that I would be served...

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Chef Brian Lee’s Twist On Thanksgiving

If you’re looking for a twist on a traditional Thanksgiving meal this year, Executive Chef Brian Lee with the Trump SoHo New York has a few recipes that he was happy to share with our Luxe Beat Magazine audience. Forget the turkey and try his Free Ranged Chicken Breast and Tea Bag recipe instead. Butternut Squash Soup, Potato Bread Stuffing and Kale Salad with Ginger Vinaigrette round out the rest of the meal, and yes, you can still have a slice of traditional pumpkin pie for dessert. Butternut Squash Soup Ingredients: 4 cups diced butternut squash 1 cup diced carrots...

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Chef Yves Le Lay Nordic Islands Cuisine

The latest and greatest food movements seem to have more twists and turns than a Shonda Rhimes series. The “New Nordic Cuisine” began in 2004, when Noma’s Danish chefs, René Redzepi and Claus Meyer, met with leading food professionals from other Nordic countries to promote a cuisine that would emphasis “purity, simplicity, freshness and seasonality.” Fast forward to Pädaste Manor, an exquisite 16th-century boutique hotel (the only five-star hotel outside Tallinn), located on the southern tip of Muhu Island, just off the coast of western Estonia. This beautifully renovated manor house, once the residence of a 16th century Danish...

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Chef Chris Chafe At The Doctor’s House Inn And Spa, Newfoundland

To sample some of Newfoundland’s best food requires a one hour scenic drive  (take note of the “Beware of Moose Crossing” signs) from St. John’s to the luxurious Doctor’s House Inn and Spa, tucked away in idyllic Greens Harbour, pop. 850. Then, tucked further away, most likely in the the kitchen or the greenhouse, you’ll find Chef Chris Chafe, the crown jewel of my bedazzling visit. Between his good looks, charisma, strong work ethic and an abundance of talent, Chafe has certainly been on the fast track. First, he was the youngest executive chef ever hired in St. John’s,...

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Caesar Salad Like A Gazpacho

Transforming classic dishes to incorporate modern techniques and trends is an important aspect of culinary training. Here is an example of one that works well and would be great to serve before a large meal. Caesar Salad Like a Gazpacho Ingredients:                               Quantities: Romaine lettuce                         1 Bread croutons                           1 cup Chicken breast                ...

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The Past Is Re-Invented With A FINEX® Cast Iron Skillet

As a child, my grandmother used a cast-iron skillet, as her mother had before her. A decade ago, I gave my 12-inch antique skillet to my daughter, who still uses it. Cast iron skillets have stood the test of time. I have a small 6” skillet I use for baking cornbread. Numerous times, I’ve considered purchasing another cast-iron skillet, but I knew I really did not need one. Much to my delight and surprise, I was asked to review a 12” FINEX® Cast Iron Skillet. I was quite excited by this opportunity, as they had told me it would...

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Chateau Ste Michelle Culinary Director John Sarich

Washington State has so many well-known wineries; it is a challenge as to which one to visit. One we knew we were intent on visiting while in the Woodinville area was Chateau Ste Michelle.We were fortunate to have Culinary Director, John Sarich, lead a tour of the Chateau. After discovering all this wonderful winery has to offer, we enjoyed a wine pairing, prepared especially for our International Food Wine & Travel Writers Association group.John feels fortunate he has access to world-class wines and fresh foods and says, “Not only do we have an outstanding variety of ingredients from the...

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Crete’s Culinary Sanctuaries

Crete’s Culinary Sanctuaries: A Life-Changing Experience A delectable way to discover Crete and its distinctive cuisine is by participating in one of the finest programs offered for food-culture enthusiasts and students alike: Crete’s Culinary Sanctuaries (CCS). CCS offers a variety of annual seminars on Cretan cuisine and culture, conducted in Crete’s rural communities, at historic sites, and on organic farms in mountain regions not usually visited by tourists. These seminars are unique not only on Crete, but in the international culinary scene because of their intensity of purpose.   CCS was founded in 1997 by Nikki Rose, a Greek American...

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Ellenbourg Park in the Cotswolds and Chef David Kelman

If you do your research or are lucky, you may come across the well-known country manor house hotel, Ellenborough Park, located in England’s Cotswolds. In addition to this memorable hotel, Ellenborough Park has a three AA Rosette restaurant with 3200 bottles in their wine cellar and a wine list of 530. The restaurant’s Chef David is fortunate in working with Head Sommelier, Clio Gildici,who has an “Advanced Sommelier” certification from the Court of Master Sommeliers. He is happy to share his knowledge with guests. Let’s get to know David a little better. David Kelman, executive head chef,
 respects quality food,...

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Luxe Family Stay on Mexico’s Riviera Maya

All-inclusive family vacations make sense for so many reasons. Having to constantly pull out your wallet, searching for food, entertaining young and especially teen aged kids offers anything but a holiday for parents. So why don’t families go all-inclusive all the time? Too often, the quality just isn’t there. So-so food, hunting for chairs around crowded pools and rooms just not comfortable enough for a stretch of family bonding, are all turn-offs. Put them together, and the thought of just staying home looks appealing. That is until you look at the Azul Beach Hotel. When most folks think of...

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Contemporary Greek Winemaking with Yliana Stengou of Domaine Porto Carras

Contemporary thinking has it that there are no longer rules for pairing wines. Guidelines, yes, rules no. The same can be said for traveling to famous destinations. What if I wanted to go to Greece and concentrate on their crisp white wines and juicy terroir driven reds, rather than the ruins? Would the travel gods scowl at my choice? Maybe, but visiting lesser known wine regions is my passion and discovering the aromas and sips that blend with distinctive terroir and glamorous landscapes is a lifelong passion that has never served me wrong. Move over traditionalists, Halkidiki, Greece is...

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