Wheeler's of St. James presents British seafood to DIFC

The collection of fine dining restaurants in DIFC keeps growing with one outdoing the next.  Marco Pierre White's famed Wheeler's of St. James has graced Dubai with it's first venture outside the UK. Owned and operated by RMAL Hospitality this is actually the 4th Marco Pierre White restaurant in the region.  After the success of Frankie's and MPW Steakhouse, Wheeler's was a natural evolution.  Known as one of the oldest and most famous seafood restaurants in the world, traditional British cuisine is brought  to the forefront of the culinary scene in Dubai.  

 With a menu reminiscent of another popular British venue in Dubai called the Ivy, the seafood specialties at Wheeler's vary from signature dishes that include prawn cocktail, smoked salmon, and scottish oysters to the ever so lovely Dover sole.  We decided to begin with a selection of oysters on the half shell, the picture perfect presentation consisted of a Scottish, Irish, and French variety.  All of the freshly shucked oysters were tasty in their own right, with the Irish variety being the saltiest, the Scottish being the meatiest, and the French with a delicate hint of sweetness. 

 Fully prepared to indulge in only seafood, I noticed there was a seared foie gras on the menu with the magically enticing words "peach compote"a and "ginger brioche" following it, this item I had to have!  Seasoned to perfection and beautifully plated, garnished by a pink peppercorn syrup and all, this dish was well balanced. As the server brought the plate to the table my guest and I exchanged a big smile, since we are both foie fanatics, we were especially pleased with the hearty portion size on the plate.  

  Pictured below are the scallops which came highly recommended by the waitstaff. The popular bivalve mollusks were paired with sauteed mushrooms, diced apple, and beef bacon.  The plating was simple and scallops were seared well.     The only ingredient which didn't seem to sync for me was the apple, in fact omitting the apple could have balanced this dish a lot better.  Nonethless, we did manage to lick our plates clean. 

 Perhaps it was my upbringing in Massachusetts, Cod capital of America, but when I see Cod on any menu, it makes me feel a little closer to home.  In fact I consider it my comfort food with the meaty texture and buttery taste it brings back fond memories of my childhood.    Seared and placed on top of a bed of stewed black lentils, surrounded by a creamy tartar like sauce, this dish was an unusual take on the cod I grew up with.  Unfortunately the fish was a bit overcooked and too dry, for my liking.  In fact if the cod had been cooked better and paired with just the lentils (omitting the creamy tartar sauce) it could prove to be a lighter, more wholesome dish, and one I would order more frequently. 

 Our other main dish was the Dover sole with a brown butter sauce.  The fish was roasted whole with the bone in, it was presented to us table side, then brought back into the kitchen for plating.  It was slightly overcooked, but still on the flaky side and covered in the buttery accompaniment, with sweet and salty undertones it was exactly what the Dover sole needed. The selection of fish was extensive on the Wheeler's menu, and to top it all off the "Fish of the Day" features a local sustainable fish option, and varies on the catch that morning!

Pictured below is a very cheesy potato gratin!  This actually felt a bit too heavy, but the ooey and gooey side dish gave me a sense of comfort.  It would have paired nicely with the steak or perhaps a chicken option, but my guest lit up when she saw the item on the menu, I just couldn't deny her of this guilty little pleasure. 

 After such an extensive meal, dessert didn't seem like an option.  However, with the help of the waitstaff and persuasive sommelier, we couldn't resist the temptation.  We took the house favorites and thoroughly enjoyed the chocolate fondant.  A dessert that is all too common, but somehow simply irresistible! This one in particular was the perfect harmony of chocolatey sweetness and the liquid center consistency was spot on. The cheesecake, also a very popular  menu option, although the perfect portion was a bit dry and needs a little work if it's going to compete with the neighboring restaurant's popular dessert. 

Wheeler's of St. James in DIFC overall is a lovely evening out.  The live pianist belting out familiar tunes in an elegant ambiance along with top notch quality of food make it a great restaurant choice in this uber trendy part of town.  The well trained waiters and knowledgeable sommelier were as professional as they come in the F&B industry.  They have a lot to look forward to in 2013 and have made their mark in Dubai!

Sushi tasting session at the Creekside Sheraton

When you are invited to a sushi tasting session at the Creekside restaurant in the Sheraton hotel, it's difficult to decline.  I enthusiastically RSVP'd myself and a friend for this afternoon filled with sushi related fun! The Sheraton sushi master, Chef Rikko greeted us with excitement as media and guests gathered at the demo station in the restaurant.  His charismatic personality and warm demeanor immediately grabbed our attention, as we sat "all ears" waiting for the sushi demo to begin. 

Chef Rikko explained to us the importance of seasoning the rice and demonstrated the meticulous technique used in this ancient Japanese culinary art form.   From evenly spreading the rice on top of the nori, to elegantly and evenly placing the filling in the center, then to perfectly forming and cutting the rolls, we received a crash course in sushi 101 from a skilled sushi master in the UAE. He even recruited a volunteer to participate in the demo, Ms. Lena Terlaare, the editor and Chief of Good Housekeeping ME. She was brave to face the sushi test against chef Rikko, and he applauded her for her efforts.

After getting the inside scoop on the art of sushi making, we were curious to try all of the unique creations they had made for us on this special day. The menu was extensive, and we made sure to bring our appetites, because when Creekside Sheraton restaurant does food, they do it the right way. The counters were lined with every type of roll you could imagine as well as this beautiful food art display.

With items such as the Sweet Escape consisting of mango and the special "creekside" sauce as well as the Spicy Tempura Maki, there is something that appeals to almost every palate.  But these two were my particular favorites.  The balance of mago and savory sauce in the Sweet Escape was exactly what I was craving!  In contrast the crispy tempura maki which was coated on the outside with tempura batter and then deep-fried and topped with spicy tuna was one of my all time favorite flavor combinations.

 

Chef Rikko was one of the kindest and most personable chefs in town.  He individually thanked us all for attending the tasting, and apologized for not presenting us with real flowers, but instead he gave us all a beautifully cut carrot flower.  It was prettier than any "real"flower I had ever received, and he was thoughtful enough to color coordinate it with the signature Sheraton napkins.   

 Before, the sushi at Creekside rseaturant was only available as part of the legendary Creekside Seafood buffet, but now these lovely little rolls are available a la carte as well.  With 11 types of maki rolls as well as their famous Creekside salad and sashimi selection, you can't go wrong with prices ranging from AED 30-AED 90.

Italian cuisine in Islamabad, The Real Deal!

When I was approached to consult on a new restaurant concept in Islamabad, I immediately jumped at the opportunity! It was a life long dream to work and connect with the country of my parents origin, but to engage on the culinary level was even more exciting. The project lasted about 3 months and required me to create the most authentic Italian experience on this side of the globe.  However, to me it wasn't necessarily about just presenting good food, it was about raising the culinary bar on the standard of cuisine that is served in the region.  

I worked closely with the chefs to develop a menu that best represented Italian cuisine, but it was also balanced enough to appeal to the local pallet. There were many challenges along the way, and by the end of my time there we had the perfect formula that proved to be a winning combination for success. 

The first step was to come up with a menu for the launch party.  We gave ourselves a date of December 16th 2012 and had a couple weeks to perfect the style of the event as well as the food items being served.  Chef Imran, Chef Giulio, Chef Amin, and I all worked as a team, with everyone contributing in their own way for the best culinary experience Islamabad had ever seen.  We had everything from Caprese on a skewer to Bresaola on a crostini and of course the most delicious pizzas and pastas in town.   With a guest list of over 200 people, the Zigolini team prepared a feast for the anxiously awaiting patrons, who really did bring their appetites.

We sourced the best of local and imported ingredients, and made use of all possible resources including an artisan buffalo mozzarella cheese factory (Ciao Formaggio) in Islamabad producing some wonderful dairy products that are usually tricky to find in this country.  I also found another supplier for a fantastic local Goat's Cheese with which I created the salad below right, an almond crusted goat's cheese with marinated beet root, mixed greens, sliced red onions, and a balsamic reduction. Everything in this salad was sourced locally (minus the balsamic vinegar), and it proved to be a popular item with all the guests. 

A launch party just wouldn't be complete without a red carpet laden with media and models to meet and greet the many expected guests.  When Islamabad Marriott does an event, they do it in style.  There was no expense spared when it came to executing this high end soiree.  With the Italian consulate as the chief guest for the evening along with other diplomats and foreign dignitaries, it was a media frenzy.

A few more delicacies here are the home-made ricotta and herb stuffed tortellini with veal pancetta and cream sauce.  This was THE hit of the night as well as on the regular service menu.  The guests did not stop raving about these gorgeous little parcels of deliciousness, and the fact that they are available on the regular Zigolini menu made it even more exciting to receive the positive feedback!  That ensured the guests would be making  frequent trips back for more.....

Chef Amin and the rest of the Zigolini team managing the "real" brick oven and the constant stream of pizzas  made to keep the eager guests at bay.  Between Chef Giulio, Chef Imran and myself, we were able to perfect the pizza dough recipe with imported Italian flour, olive oil, yeast, and sea salt, fermented at room temperature for 10-12 hours, these pizzas had just the right consistency.

We couldn't have the perfcet Italian meal without the perfect Italian desserts.  Panna Cotta and Tiramisu made with imported cheese and cream were as authentic as it gets. The talented chef Prabhat (pictured above left) who's origins are Sri Lankan, is skilled in the art of European dessert making.  We worked out the exact proportion of gelatin to cream for the panna cotta and even topped each one with a touch of silver foil for an added touch of elegance.  The Tiramisu was made with whipped cream and mascarpone cheese layered between sweetened esspresso dipped ladyfingers (sans rum).  These gorgeous little dessert cups were topped with white and dark chocolate straws and chocolate covered amaretti cookies. 

The Zigolini launch was a success and I am proud to say that I was part of the process.  It could not have been done without the hard work of the Marriott Islamabad team.  The attention to detail is what made this event the talk of the town.  There are no other establishments in Pakistan that can produce this level of authentic cuisine, so I can safely say that I accomplished what it was I set out to do.  We have rasied the standard of cuisine in the region and now the Marriott can add another restaurant to it's already successful list of eateries in this landmark city.

Park Hyatt Boasts "Bistronomic" French at Traiteur

Bistronomic is an original term that offers a modern-day take on traditional French favorites with all of the charm of a classic bistro, and Park Hyatt knows no better way than to do that in the most elegant of settings.  Walking into this restaurant, my senses were immediately heightened.  We were able to peak into the pristine kitchen at Traiteur and watched as the chefs meticulously prepared the evenings meal.  Park Hyatt has always been one of my favorite hotel destinations in Dubai because of it's location and serene ambiance.  Now that I have dined at this French friendly outlet, it's safe to say Park Hyatt remains in the highest of hotel ranks.     












The very friendly Chef Simon Wipf came over and greeted us as we made ourselves comfortable in front of the open kitchen.  The beautifully designed restaurant made it difficult for us to find the "perfect" place to sit, as they were all great choices. We opted for the table with the best view of the chefs hard at work.  Chef Simon and I chatted for a bit about cuisine in the region, which made me really understand his passion, and I knew that if he was able to speak in such detail about the gastronomic culture here and abroad, he was going to deliver something with just as much passion on the plate.

To begin we enjoyed a selection of starters, Chef Simon had recommended a few House Specialties. Pictured below are the Pan Seared Scallops with Crab Meat Tortellini and Sunchoke Puree, the presentation alone was breathtaking and after taking the first bite, I wished I had ordered one all for myself so I wouldn't have to share it.  It was delicate and flavorful, and the perfect teaser before we indulged in the rest of the dinner courses.  Everything came together in perfect harmony, and at the end I realized, it was better to just enjoy the little taster, and save myself for the rest of the delectable meal.

 

Next up was the Terrine of Foie Gras served with a pear and elderflower chutney and of course toasted Brioche (is there any other way to enjoy Foie Gras!) Chef Simon shared some of the technique he used in the preparation of this rich and decadent dish.  As you can see pictured below the distinct layers of the rich liver pate which glazed with a red wine reduction for an enhanced flavor and visual appeal .

Now, this next course Chef Simon insisted we try, Butter Poached Lobster with Minestrone Vegetables and Fresh Tarragon, how could anyone say No!  The salty minestrone broth was the perfect compliment to the  juicy pieces of lobster.  The tendrils of tarragon delicately placed on top added that extra aromatic touch of love that brought out the natural sweetness of the succulent shellfish.

After eating our way through the first couple of courses, I have to admit, I wasn't as full as I thought I would be.  Chef Simon was very strategic when he recommended certain menu items to us.  He wanted us to have the full on "Bistronomic" experience, and therefor made sure whatever we ate prepared us for the Grand Finale!  This hearty roasted lamb rack with coco bean ragout and grape mustard was the pinnacle of this dinner.  A perfectly cooked piece of meat nestled on the buttery beans was a the perfect meal. The ratio of fat to meat in this lamb was balanced enough to impart a lot of flavor but it was not overwhelmingly heavy either.  The lamb was cooked to a medium temperature and had just enough char on the edges to round out the dish.

Accompanying this fabulous lamb dish were these crunchy Duck Fat Fries.  I jokingly told Chef Simon that heaven to me would be to swim in vat of duck fat, and he agreed that it is one of those items that proper foodies are just fanatic about.  As a food connoisseur and industry professional, there are not enough menus featuring the use of this decadent ingredient. It's probably better for my health, because they are simply irresistible.

After indulging in some of Chef Simon's best, dessert was a no brainer.  Although the menu consisted of some classic french items such as Crepe Suzette and Raspberry Macaron, we opted for the modern approach to french dessert with a twist and ordered the Lavandar Creme Brulee with Cassis Sorbet and Pistachio Biscotti. The fusion of ingredients in this perfectly executed Creme Brulee was too good to be true!  The silky smooth texture of the custard just touched with the floral scent of lavender underneath the crunchy bruleed sugar was the perfect way to end the meal.  Infact I don't think it even needs the sorbet or pistachip biscotti at all.  The Creme Brulee on it's own was heavenly!

If you haven't ventured over to Park Hyatt Dubai or have been contemplating visiting Traiteur, please DON'T wait any longer.  An experience like this is one of a kind in Dubai as there are too many pretentious French places in the city, but none that really consider the guests overall experience which includes price and ambiance.  Traiteur has it all! With gorgeous views of the creek, a beautifully designed interior, and food that is worth every Dirham.

http://hyatt.com/hyatt/images/hotels/dxbph/TraiteurDinnermenu102012.pdf

A Birthday Tea Party to Remember!

When Seher told me she wanted a morning tea party to celebrate her birthday, there was only one place I knew would do justice to the menu, Baker and Spice in Dubai! I spoke with Yael Mejia, culinary mastermind behind this wholesome Dubai concept and we collaborated on the perfect selection of food that was appropriate for the occasion.  There was plenty of food and enough variety to appeal to all palettes, including eggs, muesli, cured tuna, and fresh fruits.  We kept the beverages simple and served cappuccinos and espressos compliments of the Nespresso machine as well as iced citrus tea in mason jars with the colorful striped straws.  

 Pictured below was a special request by the birthday girl, a seasonally inspired corn scone with pulled chicken and cranberry chutney.  The scone was crumbly and soft on the inside, but had a perfectly crunchy exterior that provided that necessary element to balance out this yummy original dish. This was the most popular item on the table and rightly so, as it was aesthetically adorable looking and scrumptious.  

 Taking all things seasonal and fresh and capturing the true essence of a morning treat was this roasted vegetable and poached egg dish topped with a spicy aioli.  The vegetables were beautifully roasted and seasoned. The perfectly poached farm fresh eggs had a yummy runny yolk, which melded harmoniously with the spicy aioli, then coated the vegetables and hit the spot.  We served this dish with home-made bagel chips to give it that crunch factor which balances out the rest of the soft textures. 

This item consists of a couple of new techniques being implemented by the Baker and Spice team.  A house  cured tuna, thinly shaved and delicately placed on a caper and dill infused home-made cream cheese, nestled on top of griddle toasted english muffins made from scratch.  My mouth is watering just writing about it.  A unique taste and a unique twist on the original bagel with lox and cream cheese.  

Pictured below is a hearty and elegant salad with the freshest pears I have ever tasted, sitting on a bed of mixed greens and covered with heaps of creamy goat's cheese, toasted walnuts, all tossed in a lemon Parmesan dressing.  The freshness and seasonality of a salad such as this makes it almost feel like a dessert!

 Now these little beauties were a special request by yours truly!  I am a pumpkin fanatic to say the least. I am not afraid to admit that I am obsessed with the spiced rich developed flavors of this sweet treat which I have grown to LOVE over the past couple of years.  When Yael informed me they had a new pumpkin cupcake on the menu at Baker and Spice, how could I resist. Not only did these cupcakes have a moist and delicate consistency, but they were filled with sweet and creamy center and topped with a spiced frosting that literally melted in your mouth.  Needless to say, there weren't too many leftovers of these little guys.  Perhaps it's a good thing they are only I seasonal item.  If  they were around year round, I would probably turn into a pumpkin as a result of frequent indulgence. 

 It wouldn't be a birthday party with out a cake, and if I know my friend Seher, she is the cake queen!  Notorious for ordering the best cakes in town from New York to Dubai, I had to make this one extra special. Yael and I discussed a couple of different options, and she suggested this chocolate decadence cake  which was layered with chocolate and coffee ganache and a meringue center.  The birthday girl was impressed as were the rest of the ladies,  the presentation alone was whimsical enough for anyone to fall in love.....with chocolate! 

The very happy birthday girl and myself hosted a lovely morning for the ladies of Dubai.  Seher and I love to throw a good party and between the two of us, we have really raised the bar on the food component for gatherings the city.  If anyone ever attends an event at Seher's or mine, whether it's a birthday, BBQ, or Thanksgiving, they know they will be going home with full bellies and big smiles, because that's the motto we stick by! Good food, and plenty of it plus the pleasure of great company including friends and loved ones is the winning combination for an outstanding event.

 

Eclectic bites at Rhodes Twenty10

Hmmmmm, where to begin? The meal at Rhodes Twenty10 was highly anticipated.  After meeting with the man, Gary Rhodes several times, and learning about his food philosophy as well as his innovative approach to modern British fair, I had high expectation of this restaurant.  After meeting the head chef Lee Frederick at the International Fine Food Festival in Dubai, the deal was sealed! I made my way down to Le Meridien hotel in Dubai's Marina area and entered another world as I set foot into this funky space.  We enjoyed the ambiance for a bit before sitting down for our meal.  The menu was eclectic, but it all seemed to make sense.  Elegant comfort foods from all over the world, presented in one modern and chic menu.  

We ordered a couple of  starters and the first to arrive at the table were these Crispy Duck Pastillas. A pastilla is a traditional Berber Moroccan dish, along the lines of an elaborate meat pie. The true Moroccan way is with a pigeon stuffing, however chicken is a common substitute. Chef Lee did justice to the Gary Rhodes version with tender and seasoned succulent duck with a mix of sweet and savory spices.  These were the perfect combination of flavors and textures and a warm welcome to our meal at Rhodes Twenty10. 

Next up were these Napoleon like stacks of some of my most favorite ingredients in the world, from Avocado, to Crab, and even Sesame Phyllo, how could you go wrong! The texture of the avocado was light and airy and the taste had a salty citrus hint to it.  The crab underneath was sweet and creamy, and when you took that perfect bite along with the buttery phyllo wafer, its was a wonderful balance of flavors and textures. 

Chef Lee really spoiled us and sent out the Rhodes Twenty10 signature starter, a chicken and prawn satay with a spicy peanut sauce.  The chicken and shrimp were cooked and seasoned perfectly and even along with the peanut sauce, it was a treat to enjoy something so Asian in such a unique setting. 

The star of the show however was this burger.Not just any burger, the Rhodes Twenty10 Burger.  Made with hand cut fillet, on a roasted confit potato with a perfect seared foie gras on top, this goes down as one of the most delicious burgers I've ever tasted.  It could be considered sacrilege to serve a burger without a bun, but once you bite into this juicy piece of meat with the rich foie gras juices infusing into it, you forget all about those silly little carbs, and tuck into something much more magnificent. 

Now after being served such hearty portions of food, it was difficult to even think about dessert, but Chef Lee was not going to let us leave without a taste of all of the signature sweets on offer at the restaurant.  He served us this tasting platter consisting of Sticky Toffee Pudding, Strawberry Shortcake, and Banoffee Cheesecake.  It's giving me a sugar rush just thinking about it.  They were all flavorful and delicious, however, I am partial to sticky toffee puddings, but the banoffee cheesecake and strawberry shortcake were a close second. 

The presentation was sublime and I have to say Chef Lee really did out do himself.  My expectations were very high going into this dinner, and they delivered some seriously good grub.  I look forward to my next visit, and will have to workout intensely for a week prior so I don't feel guilty about indulging in the elegant comfort food prepared with passion by the talented Rhodes Twenty10 team.