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Fire-Roasted Pumpkin Filled with Wild Mushroom Risotto and Mascarpone

Early in 2011, I had the opportunity to meet Chef Andrew Schloss. He was the celebrity chef at Rancho La Puerta and I was a guest presenter. While attending his class, we all participated. Since pumpkin was not available, acorn squash from the ranch garden was substituted quite well. Andy has authored 15 published cookbooks and appeared on many national television shows. This recipe is the one Andy and his wife serve at their own Thanksgiving Dinner for those who are vegetarians. It is also a great side dish. Fire-Roasted Pumpkin Filled with Wild Mushroom Risotto and Mascarpone Recipe...

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Fresh Mozzarella with Lobster Boursin and Habanero Jam on Toasted Brioche

I just love this appetizer.  It has so many of my favorite flavors coming together to create magic. You have sweet lobster, creamy mozzarella, garlicky Boursin and a spicy kick  of the habanero jam all nestled atop a buttery toasted brioche.  I like to eat this while sipping a nice Zinfandel.  Bite, sip, bite, sip…  Soon all worries are gone and I’m in a happy place.  Make these and join me in that happy place. Fresh Mozzarella with Lobster Boursin and Habanero Jam on Toasted Brioche Makes 30 Pieces The Brioche Cut brioche into half inch thick pieces and...

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The Hotel Nikopolis and Da Vinci: Luxury on the Spice Route

The clear blue water in the immense Hotel Nikopolis pool mirrors the crystal sea of Thessaloniki’s vast harbor. The modern edifice encloses this space on three sides reflecting a reality that the sea is paramount to everything Greek. Frequently luxury hotels are not within two miles of a major airport, but the average North American does not usually find oneself a guest in the exquisite second city of Greece, Thessaloniki. The strikingly modern Hotel Nikopolis, built in 1999, is reminiscent in its clean lines of the marble and limestone structures of Greek antiquity, encasing ninety-nine rooms with exceedingly comfortable...

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Dripping in Luxury – Sarasota Resorts Offer a Taste of the Good Life

Photography by Dale Sanders Is this a dream?  I would pinch myself to find out but at the moment my hands are a little busy floating in the shallow end of one of the most magnificent bodies of water I’ve ever dipped in.  No, it’s not the beach, or even one of those fancy showers with ten thousand jets.  This, friends, is the mac daddy of architectural feats in terms of pools.  A subtle, soft, sand-like entrance that envelops my soul and tempts me to linger in the shallow end way longer than I thought I’d be there.  And,...

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One Aldwych Equals One Fabulous London Hotel

One popular travel website has over 1000 hotels listed in London, with 322 of them in the luxury category. It’s difficult to know where to begin your search…by number of stars, location, price point, or perhaps more specific requirements such as on-site gym or a decent on-site restaurant. After an absolutely perfect stay at One Aldwych (and I don’t say that lightly) where my every creature comfort was met and often surpassed, I wholeheartedly suggest you save yourself from tedious research and simply go online immediately and book a room, any room. However, for a real treat, try and...

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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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Seabass Ravioli With Stewed Mussels and Clams

Seabass Ravioli With Stewed Mussels and Clams Ingredients (Serves 4) 300 gr (about 1-3/4 cup) semolina flour 3 eggs 250 gr (about 9 ounces) seabass 100 gr (about 3.5 ounces) mussels 100 gr (about 3.5 ounces) clams olive oil salt cream parsley Method Prepare the fresh hand-made pasta, mixing the eggs, the semolina flour, and the olive oil last, and let the dough stand for 30 minutes. Prepare the sea bass, cooking in a pan and add a pinch of flour and some cream. Prepare the ravioli, rolling out the dough until it is paper-thin. Cut squares from the...

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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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Trends – Food and Design – A City That You Can Eat

by Chef Hervé Laurent Earlier this year, Marc Bretillot, famous French designer, presented in Central America a piece of art called, “A city that you can eat.” The School of Culinary Arts, Central America (SCARTS) and its students collaborated with Guest Chef, Georges Riveiro, of the University of Art and Design, Reims, Champagne, France and French Master Chef Hervé Laurent, owner of School of Culinary Arts Central America. As a result, this event was presented to the public at the hotel Crown Plaza, San Salvador, Central America. Two days were necessary to prepare everything at the school and then...

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Cruising with French Master Chef Hervé Laurent on Seabourn

by Chef Hervé Laurent In the past, I’ve been privileged to be the celebrity chef on different cruise lines. When Seabourn invited me to cruise with them as Guest Celebrity Chef to Venice and the Adriatic Sea, I was delighted. Seabourn is owned by Carnival, the largest cruise line company in the world, yet is able to keep its own identity and market. It is a small ship, a “luxury yacht,” with a maximum of 200 guests. This results is better service and finer food. My culinary event included a cooking demonstration with degustation, wine and cheese tasting and, most...

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Raffles: Where Extraordinary Luxury Is Expected

by Maralyn D. Hill Raffles in Singapore had been on my dream list for years, based on movies and books. On my first visit to Singapore in 1989, my hopes were dashed, as it was closed for renovations. But all was forgiven when I returned in 2001  to enjoy its classic charm, attention to detail, wonderful history and naturally, a Singapore Sling. During our initial Singapore visit, not at Raffles, my husband and I spoke with the grandson of the bartender who allegedly invented the classic Singapore Sling. He proudly made our drinks (they were good) and later we...

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