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Posts Tagged ‘Food’

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Ithaa is the world’s first and only all glass undersea restaurant:  Conrad Maldives Rangali Island Hotel

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Enjoy cocktails, lunch or dinner at Ithaa Undersea Restaurant

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Ithaa translates as ‘Mother of Pearl’ in the Maldivian language of Dhivehi.

Rated “the most beautiful restaurant in the world” by the New York Daily News, Ithaa sits five metres below the surface, offering 180-degree panoramic views of the vibrant coral gardens surrounding it. Ithaa (meaning ‘mother of pearl’ in the Maldivian language of Dihevi) serves contemporary European cuisine in a six-course set dinner menu. Expect indulgences such as caviar for dinner while the four-course lunch menu offers lighter fare. Also open for mid-morning cocktails and can be booked privately for breakfast, weddings or other special occasions.

The restaurant offers the largest wine cellar in the country and a spectacular beachside setting.

 

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“My dear friend Cassandra Seidenfeld has sent this delicious recipe of Moqueca that she has truly made her own. It is delicious, healthy and easy to make. Fish has so many benefits for children and I try to serve it at least once a week to my family. This dish is so flavorful and comforting…..enjoy!”

Cassandra Seidenfeld“I discovered this sumptuous dish while on vacation in Brazil. I was having dinner in Sao Paolo at a friend’s home. I thought we were having Fejoida but the hostess served Moqueca. Immediately, I inquired about the ingredients in this flavorful fragrant dish. She shared her recipe with me, and when I returned to New York, I began making my idea of “Cassandra’s Moqueca”. I used a different fish that withstands the texture better. I also added the peppers for color and flavor. I cook the fish until it’s flaky and the shrimps are tenderly white. It’s a fantastic Summer dish for sharing! Bonne Appetite!”. – Cassandra

Moqueca Recipe

Moqueca Recipe

INGREDIENTS
2 lbs. slices of white fish fillet (preferably tile fish or halibut)
12 pcs. large shrimps
2 bunches of cilantro
Medium size ginger
2 large onion
1 red pepper
3 lbs. ripe tomatoes
6 cloves garlic
1 lemon
1/4 cup olive oil
1/4 cup Dende oil
1 can coconut milk
1 Knorr chicken cube
1/8 cup cooking oil

PROCEDURE:
1. Make a paste out of bunch of cilantro, garlic and lemon juice, season with salt. Set aside.
2. Make a tomato sauce. Peel, remove seeds and slice tomatoes. Slice onion and sauté in oil.
3. Rub cilantro paste on sliced fish fillet.
4. Line le crueset pot with sliced onions. Put a little salt. Place fish fillet on top of sliced onion. Season with salt.
5. Top fish with tomato sauce.
6. Chop ginger very finely and spread it over the tomato sauce.
7. Next layer is the red pepper strips (julienne).
8. Peel and devein shrimp and arrange them on top of the layer.
9. Pour tomato sauce on top.
10. Cilantro paste, finger and red pepper.
11. drizzle olive oil and Dende oil (you can get from Brazilian food stores).
12. Bring to a boil. Then add coconut milk. Cook until done.
13. Season to your taste.

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Old Fashioned Mom Magazine held its first event on May 6th at Bar Pleiades in the Surrey Hotel. The event celebrated Spring and the success of the magazine while introducing guests to the exciting new bath line created exclusively by the Old Fashioned Mom brand.

Lovely ladies sipped hand crafted Bellini’s and Bloody Mary’s made by bar maestro Guy Fouquet while the little ones had Shirley Temples and chocolate croissants from Cafe Boulud.

The mood was pure champagne kisses as beautiful ladies delighted in one another’s magnificent spring hats.

The most extraordinary chapeau went to Tanja Dreiding Wallace, wearing a masterpiece created for her by designer Victor De Souza. The inspiration was Marie Antoinette, France’s iconic but ill-fated queen.

Arletta Cousineau flew in from Monte Carlo to attend the regal party “I am so delighted to be here, the women are all gorgeous and truly represent an International and modern day Old Fashioned Mom. The bath products are exquisite and luxurious on the body. My favorite is Heavenly Hyacinth, named after Michelle-Marie’s little girl, it reminds me of the fragrant smells of the south of France and my skin has never looked better.”

Beautiful and talented Cassandra Seidenfeld said “I am thrilled when I receive my current Old Fashioned Mom Magazine. It is comprised with trendsetting ideas, fabulous travel advice, delicious recipes, and a wealth of information spanning New York, Palm Beach and London. I discover cutting- edge guidance about fashionable restaurants, and up to the moment Philanthropic events. I am also filled with bliss to know that the new bath products line is here, and I adore my delicious Grapefruit Marmalade Sugar Scrub. It leaves my skin soft like a baby and glowing with a dewy glimmer.”

Other Old Fashioned Mom devotees included: Randi Schatz of Avenue Magazine, Maya Johnson of Palm Beach Today International Magazine, Couture Designer Maggie Norris, Cassandra Seidenfeld, Consuelo Vanderbilt Costin, Tracy Stern, Lauren Day Roberts, Lucia Hwong Gordon, Debbie Dickinson, Leesa Rowland, Alessandra Emanuel, Anne Baker, Aimee Marcoux Spurlock, Tanja Dreiding Wallace, Joy Marks, Donna Soloway, Joycelyn Engle, Jen Bawden, Tina Storper, Adele Niño, Andrea Warshaw-Wernick, Lucinda Bhavsar, Carol Heinemann, Nancy Amodeo, Lynn Versaci, Jean Trocino, Rosemary Ponzo, Melissa Levis and Brooke Fedagain.

Hyacinth Cornelia Heinemann was perfectly turned out in her matching LaRoyex Fascinator with Mommy Michelle-Marie Heinemann. Her brother, Hudson Cornelius Heinemann opted for a more low key look with a Fedora from Maus & Hoffman in Palm Beach.


Guests received complimentary gift bags filled with Old Fashioned Mom luxury body scrubs including Parisian Chocolate Honeysuckle, Pink Grapefruit Marmalade and Heavenly Hyacinth!

Old Fashioned Mom Magazine held its first event on May 6th at Bar Pleiades in the Surrey Hotel


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Michelle-Marie Heinemann & Fawaz Gruosi - CEO of de GrisogonoAbsolut Elyx and de Grisogono held an exclusive dinner at The Four Seasons celebrating craftsmanship. de Grisogono the Swiss luxury jeweler was founded in 1993 by black diamond specialist Fawaz Gruosi. One of the most prolific designers of our time, Fawaz has captured hearts and souls with his genius creativity and design. His jewelry is the purest expression of fine art, a wondrous world of shimmering hues that are extravagant and preserve the finest traditions of Haute Joaillerie.

The Four Seasons was predictably divine offering wild nettle Risotto with rock shrimp, morels and asparagus followed by perfectly prepared pepper-crusted Filet Mignon with fire roasted ramps and ancho sauce. The Four Seasons grand mariner soufflé was heaven and the signature pink cotton candy made the evening complete. Throughout the year, The Four Seasons host a wide variety of events from musical performances, cooking classes, pool parties and wine maker dinners. Completely Fabulous!!

Regina@fourseasonsrestaurant.com
Fourseasonsrestaurant.com

de Grisogono – Swiss Luxury Jeweler


Absolut Elyx

“Delicious Cocktails that included…..Wet and Dry Martinis, On the Rock….and my favorite, The Dark Horse.”

The Four Seasons


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Here is a delicious Asparagus and Crab Recipe!! This wonderfully fresh dish is full of light, shellfish flavors and makes the perfect start to a relaxed dinner party.

Thanks to Good Food Magazine bbcgoodfood.com

Asparagus and Crab Salad Recipe

Asparagus and Crab Salad Recipe

INGREDIENTS
20 asparagus spears, trimmed
50g rocket
100g white crabmeat

FOR THE DRESSING
3 tbsp crème fraîche
1 tbsp wholegrain mustard
juice 1/2 lime
brown crabmeat, if you have it
olive oil, for drizzling

DIRECTIONS
Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.

For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

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Here is a delicious deviled eggs recipe to share with your children!!
Thanks to Sandra Lee at foodnetwork.com

Deviled Eggs

Straight Up Deviled Eggs!

INGREDIENTS
1 dozen eggs
1/4 cup mayonnaise, or yogurt as a healthy alternative
1 tablespoon spicy brown mustard
1 teaspoon lemon juice
2 teaspoons sweet pickle relish
1 teaspoon paprika
2 tablespoons chopped chives
2 tablespoons bacon bits or crumbled bacon, for garnish, optional

DIRECTIONS

Put the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly.

Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.

Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.

Recipe courtesy Sandra Lee

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The Leopard Lounge….located in the Chesterfield Hotel in Palm Beach at 363 Cocoanut Row, is really one of my favorite places to have dinner with the family. The food is fresh and delicious using the finest local and seasonal ingredients and the staff is extraordinarily attentive. There is live entertainment every night which my children especially enjoy that creates a lively and spirited mood. There is also a fabulous range of wine, spirits, cocktails and they have their own home made flavored vodkas. The pineapple martini is divine!

Set your taste buds alight in the Leopard’s Lair

The legendary and newly refurbished Leopard Lounge, one of Palm Beach’s best loved institutions, is the epitome of sleek sophistication. Jet black lacquered walls, window blinds, granite topped tables, leather banquette seating and chairs, are perfectly complemented by a leopard skin patterned carpet, beveled mirrors, punkah fans and the richly swirling white and red images of the decadent hand painted ceiling.

Open for breakfast, lunch, dinner and everything in between, the menu features an eclectic mix of classic American, English, Oriental and International dishes prepared with flair and imagination by
Executive Chef Gerard Coughlin. Breakfast and lunch can also be enjoyed on the courtyard patio or by the pool.

Lunchtime favourites include their famous Aberdeen Angus Beef Burgers served with the fresh topping of your choice and a wire basket of crispy fries, their inspired Leopard Club Sandwich with avocado and hard-boiled egg, and Bea’s Chicken Noodle Soup – a velvety smooth bowl of delicious goodness created by the founder, Bea Tollman.

Signature dinner dishes include the Veal Chop and the 14oz boneless New York Strip, both cooked to perfection in a 900° wood burning Josper Grill. The searing heat produces a lightly charred outer layer that locks in all the natural juices and rich flavor to create an unforgettably appetizing taste experience. The South African Style Chicken Curry, prepared with a special mix of 10 exotic spices and served with fragrant jasmine rice, crispy poppadoms and tangy mango chutney, is equally popular.

Diners also love their signature Maryland Style Lump Crab Cakes. Made from genuine lump crab meat, lightly breaded then pan seared to a golden brown and drizzled with our Chili Lime Mayonnaise, they’re a delicious appetizer.

Bartenders are minor celebrities in their own right and every night they provide some of the finest live entertainment in all of Palm Beach – this is definitely the place to be seen, to dance the night away, or to just sit back and soak up the atmosphere.

The Leopard Lounge and Restaurant at The Chesterfield, Palm Beach

Heinemann Family at The Leopard Lounge Restaurant

The Heinemann Family at The Leopard Bar and Restaurant – Palm Beach, FL

Afternoon tea at The Leopard Lounge and Restaurant

English Afternoon Tea

Leopard Bar & Restaurant Palm Beach, FL

The Restaurant

Leopard Bar & Restaurant Palm Beach, FL

The Bar

Leopard Bar & Restaurant Palm Beach, FL

The Courtyard

Emerald Mint Milkshake

Here is a delicious St. Patrick’s Day dessert drink recipe to share with your children!!
Thanks to cutefoodforkids.com

Emerald Mint Milkshake

St. Patrick’s Day Emerald Mint Milkshake!

Recipe
Prep Time: 5 minutes
1 pint (2 cups) vanilla ice cream
1 cup milk
1/2 teaspoon McCormick Pure Peppermint Extract
1/4 teaspoon McCormick Green Food Color
Whipped cream and green sprinkles (optional)

1. Place ice cream, milk, peppermint extract and green food color in blender; cover. Blend on high speed until smooth.

2. Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.

Makes 3 servings.

Test Kitchen Tip: For easier measurement, 1/4 teaspoon Food Color = 20 to 25 drops.

See Additional Drink Recipes at cutefoodforkids.com

Greek-Rice-Stuffed-Peppers

See 10 Delicious Ways to Stuff Vegetables from skinnyms.com
Extremely delicious and good for you!

What do you think of when you imagine a stuffed vegetable dish? You probably think of twice-baked potatoes stuffed with fatty ingredients that expand the waistline and nudge the number on the scale. But we’ve cooked up a few stuffed dishes that nourish the body with veggie goodness. From pepper to squash to eggplant, we’re sharing 10 delicious ways to stuff veggies instead of your belly.

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Greek Rice Stuffed Peppers

Indulge in that Greek-isle taste with this skinnyms.com recipe, which is packed with whole grains and fresh veggies.

Chicken-and-Black-Bean-Stuffed-Peppers

Chicken & Black Bean Stuffed Peppers

Top this delicious stuffed dish (recipe from fortheloveofcooking.net with clean eating salsa or guacamole.

Gluten-Free Pine Nut Stuffed Mushrooms

Gluten-Free Pine Nut Stuffed Mushrooms

No need to wait for a special occasion to treat yourself to these tasty delights (recipe from thehealthyapple.com). They take about 30 minutes to prepare—perfect for a weekend meal.

Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing

Butternut Squash with Whole Wheat, Wild Rice, & Onion Stuffing

This colorful, nutritious side dish (recipe from vegkitchen.com) is perfect any time of year.

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Portobello Mushrooms

Stuffed vegetable dishes like these Portobello mushrooms are hearty enough to enjoy as an entrée. Find the how-to recipe at skinnyms.com.

See ALL 10 Delicious Ways to Stuff Vegetables

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See the 50 Best Restaurants of the World at www.theworlds50best.com

NOMA

No. 1 – Noma – Cophenhagen, Denmark

Following what chef-owner René Redzepi calls a ‘restaurant mid-life crisis’, Noma has dramatically re-taken the top spot in The World’s 50 Best Restaurants list. The period of angst and creative hiatus he refers to was not prompted by last year’s ‘demotion’ to second spot, but conversely by Noma capturing and retaining the title of The S.Pellegrino World’s Best Restaurant over several years previously.

In the past year or so, the restaurant has been transformed once again with a fresh approach and energy. Its renewed confidence is based on greater knowledge and considered experimentation, rather than the intuition and raw discovery of its earlier period. Many of the dishes are actually simpler now, but no less original – and no less connected to the Nordic terroir. Diners at the 45-seat restaurant, located in a stripped- back warehouse on Copenhagen’s dockside, are introduced to Noma’s food via its inimitable series of ‘snacks’ – 10 servings that include the likes of sea urchin toast and caramelised milk and cod liver. These are followed by 10 further courses – a dish of beef tartar and ants among them – before the meal is rounded off with a stunning array of ‘treats’. Redzepi’s food can at times be shocking – visceral even – but diners who are prepared to put themselves in the kitchen’s hands rarely leave disappointed. With flavour to the fore, there are dishes here that slap you in the face and make you feel glad to be alive.

Never content to sit still, Redzepi and his crew are shipping the restaurant out to Japan in early 2015 for two months, where they will seek to apply their philosophy to Japanese ingredients. But for now Noma can celebrate its 10th anniversary on top of the world once again.

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No. 2 – El Celler de Can Roca – Girona, Spain

El Celler de Can Roca is at heart a local family-owned restaurant rooted in the fiercely independent state of Catalonia. But at the same time, it has featured on this list for almost a decade – reaching the vaunted number one spot last year – and secured a global reputation for its gastronomic prowess.

Brothers Joan and Josep opened El Celler de Can Roca in 1986 alongside their parents’ simple restaurant in a working class suburb of Girona. In 2007 they relocated to the current premises up the road. By then Joan, a hugely accomplished chef, and wine aficionado Josep had been joined by their much younger sibling Jordi, who was forging his own stellar career as a pastry chef. The combination has proved to be a gastronomic holy trinity.

Guests entering El Celler de Can Roca immediately find themselves enveloped into a world of genuine hospitality. The 14-course culinary experience not only sees Catalan ingredients cooked with supreme precision, but that also stimulates diners’ senses, emotions and memories – whether via an evocative smell, an explosion of flavour or a visual trick. Some dishes are elaborate, such as a salad of sea anemone, razor-clam, cucumber and seaweed in escabèche, others are more straightforward; but each is beautifully balanced.

The food is matched with a mesmerising array of wines and Sherries, largely but not exclusively drawn from the Spanish peninsula. Diners in the 55-seat dining room will look into a triangular glass-walled garden in its centre, as the engaging but unobtrusive service continues serenely around them.

Osteria Francescana

No. 3 – Osteria Francescana – Modena, Italy

In third place for the second consecutive year, Osteria Francescana continues to fly the flag for a nation that is arguably under-represented on the list. Italians are famously spiky when it comes to people interfering with long-established culinary traditions, yet Massimo Bottura is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for.

It’s not hard to identify what people like about the effervescent Bottura’s more avant-garde creations – they’re fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. First up are the traditional dishes from the Emilia-Romagna area that have little or no edgy elements, such as Bottura’s spectacular tortellini with Parmesan sauce and tagliatelle with ragù. Indeed, overseas visitors may notice that a good proportion of the restaurant’s Italian customers will opt for these superior staples.

Then there are the modern classics, such as the kitchen’s five ages of Parmesan and foie gras crunch – a take on a Feast ice cream with a hunk of foie gras bound in hazelnuts and filled with balsamic vinegar. Finally, there are the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo. Anyone sampling Osteria Francescana for the first time would be advised to try one in each category to get a true sense of the team’s extraordinary range.

Eleven Madison Park - New York City

No. 4 – Eleven Madison Park – New York, USA

You’d be excused for thinking that a fine-dining restaurant housed in New York’s Credit Suisse building would be something of a dour affair. After all, global financial services and food don’t make for obvious bedfellows. But at Eleven Madison Park, chef Daniel Humm and co-owner Will Guidara’s sleek Art Deco restaurant, the experience is anything but dull.

From card tricks – a server appears with a deck of cards on which different ingredients are written and bids the diner pick a card, only for a chocolate to be revealed from a secret compartment under their dessert bowl that is made from the filling on the chosen card – to unusual serves, nothing about a meal here is humdrum. Take the carrot tartare course (yes, really) which begins with a waiter affixing a meat grinder to the table and inserting two frighteningly fresh carrots. As they are being ground the diner is presented with a selection of condiments, including a quail’s egg yolk and shaved fresh horseradish, and is then left to construct their own dish.

Given the grandeur of the spacious dining room – its huge floor-to-ceiling windows and wooden floors are an imposing backdrop – this fun and fine dining is all the more welcome. It’s an approach that makes this the leading restaurant in North America, and which is now being mimicked in other top-end dining rooms around the world. Humm and Guidara can revel in the fact that at Eleven Madison Park, you saw it first.

Dinner by Heston Blumenthal

No. 5 – Dinner by Heston Blumenthal – London, UK

It may have launched as The Fat Duck’s young townie cousin but, since opening in 2011, Dinner by Heston Blumenthal has rapidly grown up to become widely celebrated in its own right. Signature dishes including Meat Fruit and Tipsy Cake with spit-roast pineapple have already gained iconic status around the world and Dinner continues to wow its patrons with ever-evolving creations.

Headed up by Blumenthal’s right-hand man, Ashley Palmer-Watts, the restaurant at the Mandarin Oriental hotel in London’s Knightsbridge is all about recreating history – British culinary history to be exact. Recipes from as far back as the 1300s are given a 21st-century makeover with contemporary ingredients and new-age cooking techniques, resulting in a menu that takes diners on a journey full of wonder and discovery. What may seem simple on the outside is carefully planned and cleverly constructed behind the scenes. A case in point is the Bohemian Cake, which takes its historical connection from Mrs. AB Marshall’s Larger Cookery Book of Extra Recipes from 1891. What once was a simple chocolate lemon cake has been reinvented as a modern-day dessert comprising yuzu-soaked chocolate sponge encased in grapefruit jam and chocolate mousse, flecked with chocolate and served with honey ice cream. Dinner is not about delicate combinations or table theatrics, but gutsy dishes that deliver a taste sensation with lasting impact.

See ALL of the 50 Best Restaurants of the World at www.theworlds50best.com