A Round Up of the Culinary Creation Stage at GAD 2013

 Faisal and I were honored to present at the Culinary Creation stage at Gourmet Abu Dhabi this year with some of the finest chefs from around the world.  We met Michelin starred chefs from all across Europe, some phenomenal culinary talent based in Abu Dhabi and even a Chef all the way from Japan.  This event featured some of the most innovative and creative culinary minds from around the world......

Chef Dani Garcia and his team of Calima restaurant in Marbella Spain.  He is constantly working on innovating cuisine. His apprentice to Martin Berasategui, shot him to stardom.  He received first Michelin star at Tragabuches restaurant in Ronda Malaga.  He received second Michelin star at Calima his current restaurant.  Chef Garcia is an ambassador for Andalusian cuisine

Pictured here we have a rondo roccoso (rock of the sea) and a bronzed tomato and sweet prawn ceviche.

This was the most innovative dish in my opinion, gorgeous lobster medallions and avocado rolled lobster salad with a tomato "popcorn" made using liquid nitrogen.

Chef Michel Sarran is a Michelin star masterchef and an emblem of Toloussian gastronomy. His culinary journey started at home at his mother’s restaurant.  His cuisine is described as a “Respect for the original with innovative touches”      Chef Sarran has cooked for important people all over the world, but his most memorable experience was when he cooked for Nelson Mandela.

      Mauro Colagreco is a Italo-Argentinian 2 Michelin Starred Chef. He established Mirazur, which is currently on the "World’s 50 Best restaurants" list.  Chef Mauro claims to use "Earth as inspiration”.  In his Mirazur gardens, he focuses on purity and the use of over 250 different local herbs and flowers. He feature up to 40 varieties of tomatoes (one with a strong truffle taste) plus several varieties of carrots, beet root, swisschard, radish, rocket, horseradish and 100’s more

His style also features simple seafood which is technical, clean, and flavorful.  Predominantly French technique is used, but he uses ingredients from across the border.   Mirazur is located in a 1950’s modernist bldg with sweeping views of the Mediterranean.  Highly recognized on the culinary front as 1st non-French chef to be awarded “Chef of the Year”

Chef Mauro is also an ambassador for Nespresso, and with this high end coffee product he created this fusion of flavors. Coffee marinated scallops, corn puree, and polenta chips with wild sorrel sprouts, a delicious work of art!

"Passionate about pastry" is Ernst Knam's motto, the German chef currently works at the Hyatt Capital Gate in Abu Dhabi.  He has worked all over Europe before he landed in Milan to really begin his career.     He has written eight publications and participated in many competitions including the Toque d’Ore in Lucerna (2 wins in pastry / 1 in kitchen).    In 1996 he opened “La Nuova del Arte Catering” in Milan, where he offers classic and imaginative cuisine. 

Chef Ernst's Dish: Chocolate Terrine w/ wasabi and hot mango salpikon

Chef Gianluca Fusto is a master pastry chef.  He was born in Milan and is a lover of cocoa        His desserts are viewed as the latest experiments of contemporary art.    He is currently consulting and offering tailor made courses all around the world.      Chef Gianluca is an ambassador for Valrohna chocolates, the finest french chocolate used by great chefs from all over the world.  He was named Best Italian Pastry Chef 2012 at Milan’s Identita Golose International Congress. Pictured Below if Chef Gianluca's Creation.

Roberto Cerea represents his families legacy hailing from DaVittorio in Lombardy, located in the North of Italy.  He is known to serve the best in haute cuisine at their family run establishment which was opened by his parents  with a passion for food in 1966.  They accumulated 3 Michelin stars with their hotel/restaurant establishment in Bergamo

Roberto (Bobo) is the little brother, who looks up to his elder brother Enrico. He has passion for good food, and it's clear when he speaks in such intimate detail about the dish.  He studied and practiced for many years to perfect his technique.  His culinary roots are based in the finest traditions of Mediterranean cuisine.

Chef Roberto's demonstrated a foie gras risotto, complete with prawn bisque, marsala reduction, and panko crusted prawns, it's a work of art and equally as tasty.  The foi spheres seemed to just melt into the warm creamy risotto, and the balance of sweet, salty and savory made for a one of a kind dish!

  

      Rachel Allen is a Dublin native TV chef, author, journalist, and mother.  She attended and now teaches at the Ballymaloe culinary school, located in Ireland on a 100 acre organic farm.      She has a practical cooking style, which is simple and delicious for family and friends     Rachel cooks with regional and global influences, and is just the loveliest person all around!

Rachel demonstrated Irish soda bread, quick, easy, and (smothered with butter) were oh so delicious!

Chef Philippe Etchebest is a French Michelin starred chef.   He was awarded “Best French chef” in 2000, that then earned him 2 Michelin stars in 2008 for Hostelliere de Plaisance in Saint Emillion France.  Known for inventive, creative, and amusing dishes.  His seasonal cuisine is reminiscent of French traditions with International touches.  Chef Philippe is also a French television personality for the program Cauchemar en cuisin3 which has taken inspiration from Gorden Ramsey's Kitchen nightmares.

 

      Chef Philip demonstrated a gorgeous foie gras and sweet prawn ravioli which he fused with a gorgeous coconut and lemongrass broth.  It was such an aromatic dish and so enticing, that I didn't get a chance to snap a photo of it.  Everyone rushed to gobble it up (including myself), but at least I was able to capture the fresh ingredients he used, pictured below.

Abhijit Saha is the founding director and Chef of Avant Garde Hospitality Pvt Ltd.   He currently owns and operates two critically acclaimed premium restaurants in Bangalore called Caperberry and  Fava.  He is considered one of the '50 Most Influential Persons' of Bangalore chosen by DNA newspaper.  In December 2011 he won the Jury Special Chef of the year Award at the Hotelier India Awards. Chef Abhijit is rated amongst the top 10 chefs in the country by Outlook magazine as an expert in Classical and Modern European Cuisine & Regional Indian cuisine.    He is a member of the voting panel for the London based ‘Restaurant’ magazine’s annual list of 'Top 50 Restaurants of the World'.    Chef Abhijit's demo included the demystifying of molecular gastronomy and its application in Indian Cuisine with two dishes. The first was a Gol Guppa Spherification with Tamarind and Spice Explosion, the second was  Dhuyen Ka Murgh Korma-Smoked Chicken Curry.  Both were visually stunning!

The Culinary Creation Stage at Gourmet Abu Dhabi is a one of a kind experience.  An all day weekend event with superstar chefs from across the globe, how could you go wrong!? For residents and visitors who attended, feasted, and learned about cooking techniques and trade secrets from these industry professionals this was an affair to remember.  

The Next Level of South East Asian Cuisine

The St. Regis Hotel is synonymous with elegance and prestige, and when I was informed there is a South East Asian style restaurant at this gorgeous host venue, I was curious to see how well they could execute this casual cuisine in such a high end establishment. Upon entering, I was already impressed with the long walkway surrounded by reflection pools and fountains, to the light and airy feel of the restaurant.  With the decor resembling many elegant high-end Japanese restaurants I've been to all over the world, I thought to myself, there aren't too many upscale Thai/Indonesian/Malaysian restaurants around, but why?

After visiting Sontaya, my perception of South East Asian cuisine has changed.  This restaurant was not only aesthetically gorgeous, but the food was out of this world! The menu consisted of a variety of dishes from traditional Thai to modern interpretations of Indonesian plus much much more.  The service was spectacular and the ambiance was top notch.  My guest and I walked out of the restaurant feeling good and having enjoyed a beautiful evening out.....   


 




First to arrive at the table after the warm towel service, were a selection of prawn crackers with a chicken and prawn red curry dipping sauce.  This was a complimentary starter to prepare us for the feast that we were about to indulge in.  A genuine gesture on behalf of the restaurant, and since I was famished, it was the perfect way to take the edge off.

Now this meal was a little unusual for me because my guest had a seafood allergy.  I normally order a couple of fish dishes when I eat out, but this time around that wasn't an option.  That being the case, I was actually happy to find several alternatives on the menu.  Pictured below is one of the fabulous vegetarian items, deep fried taro and sweet corn with a sweet chilli sauce.  The portion size on this appetizer dish was generous, and ideal for a group of four, but somehow my guest and I managed to polish the plate clean. 

This next dish was the most refined grilled beef salad I've ever had! Thinly sliced tenderloin topped off with a beautiful brunoise of pickled carrots, fresh mangoes, peppers, crispy onions, and a chilli sauce, you won't let even a morsel of this dish go to waste.  Because it was a salad, the tenderloin was served warm, which is common with many Asian style beef salads.  A truly memorable dish and one that i am already craving for my next visit to Sontaya.   

The in-tune wait staff was eager to bring us this mint and lime palate cleanser after our first course. The refreshing and cooling shot was exactly what we needed to prepare us for the mains..... 

Nasi Goreng is a traditional Indonesian style fried rice, ( http://en.wikipedia.org/wiki/Nasi_goreng) usually made with leftover rice from the day before, flavored with sweet soy, shallot, garlic, tamarind, and chilli.  There are some versions made with salted dried fish as well.  This one was served with a side of chicken satay and topped with a perfect egg, sunny side up.  I took the liberty of mixing all of the ingredients together and served it to my guest and myself, upon first bite, it was a flavor explosion!  The creaminess of the yolk coated the delicate tendrils of rice and helped to balance the punchy spices infused into the core of this authentic rice delicacy.

This last dish came highly recommended by the wait staff, a Massaman short rib beef curry. Massaman is probably one of the most famous of Thai curries, it usually contains coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili, and tamarind sauce.  The dish is served with rice and sometimes with pickled ginger or "achat" (http://en.wikipedia.org/wiki/Massaman_curry) It is a lovely medley of savoury and sweet flavors and paired with the slow braised beef short ribs that simply melted in your mouth, this really took Thai to the next level!  This is the kind of dish I dream about eating, with so many dimensions of flavor, you really can't go wrong. 

After such a flavorful feast of South Asian delights, I wasn't sure about taking anything else on.  Besides, I am usually not fond of Asian style desserts, but something told me that these desserts would be different.  With items such as Jasmine Panna Cotta, and Kabosu Creme Brulee, my curiosities were piqued.  I ended up ordering the Pineapple Passionatta, a delicate white chocolate mousse infused with a delicate hint of pineapple and served with  a toasted coconut crust along with pineapple and kiwi jelly.  The light texture of the mousse paired with the refreshing fruit were a great closure for this incredibly memorable meal.  I can honestly say there are only a handful of restaurants that I truly crave, this one is going to the top of that list.

Sontaya is located at the St. Regis on Saadiyat Island.  It's a one of a kind venue located in paradise!  For more information on the restaurant please visit the website: http://www.sontayaabudhabi.com/

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!