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100th anniversary of the last meal on the Titanic
None of us forget the taste of a good meal. With a view to remember the most lavish last meal served on Titanic for the first-class passengers on April 14, 2012, a Houston-based restaurant will serve the same menu in order to celebrate its 100th anniversary. The Titanic experience is going to be opulent in all respects as it will include dinner for 12 people and can be booked for $12,000 inclusive. Cullen’s is one of Houston’s premier dining establishments, featuring handcrafted American cuisine. The dinner will be served at Macy’s Table, an exclusive private dining area that is suspended from the ceiling above Cullen’s main dining room.
The four hour dinner table will certainly have much to chat about including the bottle of Armagnac brandy from 1900, which would have been the same vintage enjoyed by the Titanic passengers. As per Cullen’s Executive Chef Paul Lewis, we should to appreciate what has gone before and show respect for the past. At the same time, he is putting his own spin on things and making the menu suit modern diners.
Mandarin Oriental Cuisine Takes Flight on Lufthansa
All the business and executive level passengers flying from the US to Germany will now be able to enjoy meals straight from the kitchen of luxury hotel chain Mandarin Oriental. The main attractions are the dishes especially created by award-winning chefs at Mandain Oriental properties in San Francisco, New York and Miami.
The all new collaboration is part of Lufthansa’s Star Chefs Program, which the airline began 12 years ago and will include this year: Mandarin Oriental, San Francisco Executive Sous Chef Annie Hongkham; Mandarin Oriental, New York Executive Chef Toni Robertson; and Mandarin Oriental, Miami Chef de Cuisine Joel Huff.
The initial menus will be from Mandarin Oriental, San Francisco and will feature dishes such as Dungeness crab and avocado salad, served with lemongrass gazpacho dressing; and braised beef short ribs, accompanied by fava bean purée with wasabi and red cabbage slaw in first class. Business class selections will include vegetable nasi goreng, a stir-fried dish spiced with tamarind and chilies, or roasted breast of chicken with savory bread pudding and tarragon jus.
Most expensive chocolate in the Middle East
If we talk about the most expensive and indulging chocolate in the Middle East there is no other name except Debauve & Gallais’s Dubai for the same reasons. The shop is out with the most expensive box of chocolates in the Middle East that comes at a whopping $105 per pound price tag. After looking at chocolate eggs, 14-Carat Chocolate Package, Pralines, chocolate rooms, fountains, and fashion statements. Well each box comes with a mixture of dark and different milk chocolates that includes Truffles and Marie Antoinette’s famous pistoles. This box has made it to the fourth position of the Forbes list of the world’s most expensive chocolate alongside Richart and Godiva “G” Collection.
Personalized menu @ The Ritz-Carlton, Hong Kong
The Executive Chef at The Ritz-Carlton, Hong Kong, Peter Find, has been able to take the whole experience of private dining to a new level with his new offering, the Chef’s Table adventure. Located on the 102nd floor at 420 meters above sea level, the Chef’s Table is a private dining room that features a separate sofa area and a breathtaking view of the harbor. Boasting of an open kitchen that offers a front row view for the guests, this dining area with its soft lighting and rich burgundy red furniture and fittings offers the ultimate private dining experience.
The brand is offering you the most personalized experience, the guests dining in the Chef’s Table will be treated to a completely customized menu which the chef and his team will create after consulting with the guests. The personalized menu can be of eight to twelve courses. It is a very interactive dining experience, the chef and his team will only attend to these special guests on the special evening and also explain the cooking method and ingredients used for making each dish that is served. What is more, the chef and his team will also answer any questions that the guests might have. The chef will also recommend best wines that you can have with your personalized meal.
Grey Goose and Virgin team up to serve Hollywood themed cocktails
Grey Goose is all set to ensure that its new collection of cocktails that is being served at Hollywood parties especially during the awards season will soon be available at the Grey Goose Loft located at the Virgin Clubhouse, London Heathrow Airport. Passengers of the Virgin Atlantic Upper Class can pick their favourite movie-inspired cocktail from the Grey Goose Awards Season Cocktail Collection at the Loft starting now till the end of March. These freshly prepared cocktails draw inspiration from five of the most acclaimed movies of the year. These include the Grey Goose Le Citron Julep is inspired by “The Help”; the Grey Goose Silent Martini – “The Artist”; the French Hawaiian – “The Descendants”; the Grey Goose Le Fizz – “War Horse”; and the Bohemian Goose – “Midnight in Paris”.
Laduree’s Valentines Edition Macaron and Box Set
Ladurée, the Valentine’s Day celebration has recently unveiled a valued gift box featuring stylized motifs tied up with a dainty velvet ribbon and sealed with a heart. The six macrons inside the “Coffret Saint Valentin macarons” have a surprising flavor: pink grapefruit combined with vanilla. The limited-edition Ladurée grapefruit macrons Coffret Saint Valentine gift box costs $25 and is available at the New York boutique.
Caviar House and Prunier’s Love 2012 caviar
Yves Saint Laurent’s has been generating creative masterpieces for greeting cards, wherein the brand is getting driven by the four letter word “LOVE” since 1971. Yves Saint Laurent’s famed designs will once again adorn Prunier Caviar’s “Love” selection caviar tins. A winning creation from Caviar House and Prunier, this special offering is just another way to woo your beloved this Valentine’s Day.
A beautiful blend of salt and roe, this caviar promises to be a blissful experience for your taste buds. Created using ancient Parisian recipies’, the Saint James Caviar offers a taste of love in every bite. Courtesy this exquisite blend and authentic taste, Saint James Caviar was chosen as the Prunier “Love” Caviar of 2012.
10 Hardest to Get Restaurant Reservations
One of the very reliable sources for the release of the eating joint status Eater.com has recently released a list of 10 hardest restaurant reservations to get in the world along with how to defy the odds list.
The name which has surpassed all others is undoubtedly Danish chef Rene Redzepi’s restaurant Noma as it has received 20,000 reservation requests a day. The Copenhagen restaurant has quickly filled the vacuum left behind by the closure of legendary Spanish restaurant el Bulli last year.
In a way to book a table at Noma, there will be a day when the famous food writers will start a trend of writing “I Ate At Noma” pieces. On the other hand Eater.com offers a few helpful insights and tips which includes tackling the phone on the sixth day of every month when the phone lines open up for reservations. The earliest reservations can be made are three months out.
A table at Sukiyabashi Jiro is equally cumbersome to get a table for you to sit and eat there as it is described as the “world’s most hallowed sushi temple” and helmed by legendary master sushi chef and octogenarian Jiro Ono in Tokyo. Eater’s tips for getting a table here involve recruiting the hotel concierge and taking a Japanese native to help thaw out foreign relations.
1. Noma, Copenhagen
2. Sukiyabashi Jiro, Tokyo
3. Next, Chicago
4. Tickets, Barcelona
5. Quintessence, Tokyo
6. The Fat Duck, Bray, Berkshire, England
7. Chef’s Table at Brooklyn Fare, Brooklyn, NY, USA
8. Minibar by José Andrés, Washington D.C.
9. Schwa, Chicago
10. The French Laundry, Yountville, California, USA
11. Yam’Tcha, Paris
The Cadogan Hotel London
The Cadoganhas recently been announced as the ‘Great Taste Showcase’ restaurant for British food. As part of the Great Taste Awards, regarded as the ultimate accreditor of the artisan and specialty food world for nearly 20 years, the venue will be featuring award-winning ingredients.
Februrary 7, under Head Chef Oliver Lesnik, The Cadogan will be featuring set lunch and dinner menus as well as the à la carte options changing every six to eight weeks. Supervised by the Great Taste Awards Chair, Nigel Barden, guest curators, including Xanthe Clay, Lucas Hollweg, and Charles Campion, will devise dishes that champion the best of the nation’s independent producers.
As per sources, the menus will feature food from passionate artisan producers including: Welsh Wagyu beef fat; Kentish cobnut oil; and Cartmel Sticky Toffee pudding. Diners will feast on the best of British ingredients with dishes such as Coddled Daylesford blue hen eggs or Lidgate’s traditional beef pie.
Great Taste at The Cadogan is a superb platform for small food producers to showcase their ingredients to a consumer audience in the capital, as much of the Great Taste Award winning produce is only sold locally. The Cadogan restaurant, situated in the heart of Knightsbridge, exudes quintessentially British charm with high sculptured ceilings, a magnificent marble fireplace, oversize mirrors and chandeliers.
King and Prince Resort Promotes Local Georgia Cuisine
There is a fact that the passion of local food pertains in the hand of a localite no matter how much he tries to escape the same. Thus in the same league, when we talk about the King and Prince Resort’s you have to look no further from Vinny D’Agostino’s homemade limoncello served here.
It has been less than a year for Vinny to take over as the resort’s new food and beverage director. Crisscrossing the country with stints at The Breakers in Palm Beach, the Ritz-Carlton in Boston, and opening the highly acclaimed Bradstreet Craftshouse in Minneapolis, Vinny is now orchestrating a culinary renaissance at the King and Prince.
The southeastern coastal Georgia is an example of exceptional nature’s gift while you drive down the St. Simons Island. Passing over the ultramodern silver ribbed F.J. Torras Causeway, you get a bird’s eye view of vast golden hued Spartina grass marshes. Here lies a tremendous spawning ground for Georgia White shrimp, a local delicacy that Vinny has been working hard to source for the King and Prince’s signature shrimp and grits covered in Tasso sauce.
The fact that these shrimp so flavorful is because the Spartina grass infuses the water giving them a distinct sweetness as they mature. Although a handful of shrimping boats such as the Lady Jane take tourists out for two-hour trawling expeditions, the local commercial shrimping fleet has been reduced from 300 down to 100 over the last 20 years. It may seem like a no-brainer for establishments like the King and Prince to buy these local shrimp instead of frozen farm-raised imports, but it all comes down to cost.
When we talk about countries like Thailand, they have glutted the market with inferior quality shrimp bringing the price way down making it nearly impossible for the local shrimpers to break even. Vinny is the self appointed brand ambassador at the King and Prince informing guests on the taste and health differences while promoting the concept of paying a few extra dollars for local ingredients. Getting over this initial hurdle of cost ultimately yields authentic regional dishes and supports local business. Luckily for Vinny, once guests have a few bites, his case is made.
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