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OutismeKOEKE! Gebeurtenis bring 15 bekende sjefs bymekaar

OutismeKOEKE! Gebeurtenis bring 15 bekende sjefs bymekaar


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Die geleentheid word aangebied deur die sjef Franklin Becker

Pop.Earth -stigter Debbie Stone saam met die bekende sjef Franklin Becker.

Die OutismeKOEKE! Celebrity Chef Gala bring die talente van 15 bekende sjefs bymekaar, alles in die naam van 'n goeie doel.

Aangebied deur die beroemde sjef en stigter van Hungryroot Franklin Becker, sal die 24 Oktober-geleentheid geld insamel vir Pop.Earth, 'n organisasie sonder winsbejag wie se missie is om 'holistiese gesondheids- en welstandsopsies te bied aan mense met outisme en ontwikkelingsgestremdhede teen gratis koste', volgens die geleentheid webwerf.

Deelnemende sjefs sluit in Jonathan Waxman van Barbuto, Marc Vetri van Vetri, Michael White van Marea, en Jonathan Benno van Lincoln.

Pop.Earth is gestig deur Debbie Stone, die ma van 'n 11-jarige kind met outisme, toe sy nie 'bekostigbare aktiwiteite, werkswinkels en klasse' kon vind om die simptome van haar seun te verlig nie. Stone's Om Holistic Center for Autism & Developmental Disorders bied gratis en bekostigbare programme aan, insluitend joga, masseerterapie, kunsterapie en musiekterapie.

Stone stel ook Pop-U-Lace bekend by AutismCOOKS! skoenveters met GPS -tegnologie sodat ouers met gestremde kinders hulle kan opspoor indien nodig.


'N Kookgeleentheid vir reisigers wat deur voedsel geobsedeer is

Voordat Jon Yao sy aangekondigde Taiwanese restaurant Kato in Los Angeles in 2017 geopen het, was hy op 'n ander baan en studeer vir die LSAT's. Charles Olalia, die Filippynse sjef agter die Ma'am Sir in Los Angeles, het hom verplig gevoel om die dokter se ouers se stappe te volg en medisyne te neem. Die Vietnamese voedselpionier en die The Slanted Door -meesterbrein van San Francisco, die ouers van Charles Phan, het hom na 'n loopbaan as ingenieur of dokter gedryf, al het hy daarvan gedroom om 'n pottebakker te wees. DeeDee Niyomkul van Chai Yo van Atlanta kom uit 'n familie van bekende Thaise sjefs, maar dit het sy eie druk veroorsaak.

Die verhale van hul sjef is redelik tipies vir kinders van Asiatiese immigrante: ouers moedig hulle aan om suksesvolle loopbane na te streef, soos medisyne, regte en ingenieurswese. Dit is duidelik dat hierdie kulinêre sterre hul eie paaie geslaan het. Ondanks die wense van hul ouers, het die sjefs onthul dat hulle hul gesin daagliks gemotiveer het.

Die sjefs het hul agterverhale en meer gedeel tydens die nuwe kookkunsreeks van Montage Los Cabos, 'n naweek van geleenthede met 'n kos -tema. 'Dit is belangrik om 'n verhaal deur die lens van kultuur te vertel', sê hotelbestuurder Victorio Gonzalez.

Die fynproewersbyeenkoms is 'n poging van die hotel wat in 2018 geopen is om homself te vestig as 'n voedselbestemming buite sy moderne Mexikaanse eetplek Mezcal en restaurant Marea wat internasionaal beïnvloed word. Die voortgesette reeks bring topsjefs bymekaar om hul ervarings en hul kos met gaste van Montage Los Cabos te deel.

Elke naweek van drie dae het dieselfde formaat: Vuurvrydag, 'n braai-gesprek en byt, 'n paneelbespreking Aventura Culinaria, 'n vyfgang-ete en 'n VIP-afskeidsontbyt met die sjefs. U kan à la carte -geleenthede of 'n volledige pakket kos -feeste bespreek. Die volgende kookreeks is van 13 tot 15 Desember.

11 besienswaardighede in Junie

Nuwe beroemdheid daarbuite om op 'n welvaartgerigtheid te begin

Charles Olalia se Longanisa -stasie

Die Suidoos -Asiatiese uitgawe van Oktober begin met Fire Friday onder die sterre en ligte op die Ocean Lawn, terwyl die sjefs oor vlamme kook.

Olalia se hartige gekoppelde longanisa -wors het oor 'n vuur gehang, soos 'n rits groot, vleis krale met 'rys tamales' (Filippynse soet rys toegedraai in piesangblare) aan die kant. Yao het 'n ryk hap aangebied met sy Mishima wagyu shortrib met Thaise basiliekruid en Fresno chili, en Niyomkul het 'n geurstoot bygevoeg met moo yang varkspies, pittige papajaslaai en taai rys. Phan wen die skare met groot, heerlike gegrilde kammossels wat in 'n romerige sitroengras en chili beurre blanc gedoop is.

Die hotel het ook 'n paar ander stasies ingerig, waaronder een met nageregte soos pampoen crème vla bedek met versuikerde pepitas, klappersorbet gekroon met geroosterde klapper en limoenskaafsels en s'mores paletas (Mexikaanse ys wat spesiaal is by die eiendom). 'N Veuve Clicquot -wa het almal met sjampanje bedek, en 'n Clase Azul -kroeg het tequila -proeë uitgebring.

Terwyl die kitaar van die lewendige orkes vermeng was met rookpluime, het voedselgangers tussen die buitelugstasies wei. As gevolg van die beperkte grootte van die party, was daar nooit 'n lyn nie. Dit het deelnemers in staat gestel om die sjefs te vertoef en rustig te gesels, wat die doel van Montage Los Cabos was.

"Ons het gedink dat dit meer sinvol sou wees om intieme interaksies te hê om die sjefs te leer ken," sê Marco Ortlam, hoofbestuurder van die hotel, oor die Culinary Series. 'Dit bring mense bymekaar vir buitengewone kos en drank. Ons wil 'n kulinêre bestemming wees. Dit is net die begin. ”

Die volgende dag het ongeveer 'n dosyn eetlustiges by die toks in die luukse woon- en eetkamer van die hotel se Casa Twin Dolphin -villa aangesluit. Terwyl die sjefs gehoorvrae gestel het oor alles, van hul gemaklike troos tot wat hulle inspireer, drink ons ​​wyn en eet happies wat hulle vooraf voorberei het, insluitend 'n geroosterde suurdeegblokkie gesny met botterige uni van Yao en 'n pan de sal ('n soet Filippynse rolletjie) doughnut bedruip met 'n pandaanglasuur (alle resepte is later in 'n lekkergoedzak met 'n Montage -voorskoot aan alle deelnemers gegee).

Die sjefs het hul epikuriese spiere die volgende aand gebuig by Aventura Culinaria, 'n wye ete op Mezcal se terras langs die flikkerende kaggels en die oneindige swembad. Elke sjef het 'n kursus voorberei, en ons kon na die aksie agter die skerms kyk met twee TV's wat 'n lewendige voer uit die kombuis wys. Yao het die ete afgeskop met 'n ligte, vars kombu-geneesde kanpachi met Sungold-tamaties en Thaise basiliekruid.

Die uitvoerende sjef van Montage Los Cabos, Xavier Salomon (bekend as "The Pope", die goed gekoppelde toque is verantwoordelik vir die beveiliging van die sterre reeks) het die volgende kursus gevolg: verkoelde, smelt-in-jou-mond wagyu met salsa macha, panuchos (met swartboontjie gevulde tostadas), verouderde cotija en chili mol espuma.

Daarna kom Phan se daikon radyse koek met pittige soja. Voor ete het hy ons op 'n ondeunde manier gewaarsku oor die onooglike voorkoms van die gereg, maar die reghoekige sny was vertroostend en heerlik.

Olalia bedien pancit palabok, noedels met Baja -seekos en Mexikaanse pietersielie in 'n garnalsous. Niyomkul het dit opgevolg met 'n sagte geroosterde skaaptjop, bamboes lote, jungle kerrie -eiervrug, risoom, Thaise basiliekruid en 'n skeppie jasmynrys.

Die naweek is die volgende oggend afgesluit met 'n laaste maaltyd. Phan en Olalia het saam met die eetkos gesels vir 'n ontbyt in die gesin. Gedurende die drie dae het baie van die deelnemers mekaar leer ken, so dit het 'n maklike en prettige gesprek gemaak oor lekker hoendertamales, tropiese vrugte en baie gebak. Dit was 'n gepaste byna 'n intieme kooknaweek.

Die Culinary Series debuteer in Julie met 'n Maîtres Cuisiniers de France-tema, met sjefs Claude Le Tohic van One65 in San Francisco Gerald Hirigoyen van Piperade in San Francisco Eric Branger van The Ritz- Carlton, Los Angeles en David Serus van Montage Laguna Beach.

13 tot 15 Desember sal vroue in gastronomie in die kollig val, waaronder Tanya Holland van die Brown Sugar Kitchen van San Francisco, Claudia Sandoval, 'n sjef in San Diego wat as beoordelaar op Telemundo's dien MasterChef Latino Kim Alter van die Nightbird van San Francisco en Pia Quintana van Los Cabos se La Lupita Tacos y Mezcal. En nog baie meer eetervarings is beskikbaar vir 2020 (7 tot 9 Februarie, 29 tot 31 Mei, 17 tot 19 Julie en 9 tot 11 Oktober).


'N Kookgeleentheid vir reisigers wat deur voedsel geobsedeer is

Voordat Jon Yao sy aangekondigde Taiwanese restaurant Kato in Los Angeles in 2017 geopen het, was hy op 'n ander baan en studeer vir die LSAT's. Charles Olalia, die Filippynse sjef agter die Ma'am Sir in Los Angeles, het hom verplig gevoel om die dokter se ouers se stappe te volg en medisyne te neem. Die Viëtnamese voedselpionier en die The Slanted Door -meesterbrein van San Francisco, die ouers van Charles Phan, het hom na 'n loopbaan as ingenieur of dokter gedryf, al het hy gedroom om 'n pottebakker te wees. DeeDee Niyomkul van Chai Yo van Atlanta kom uit 'n familie van bekende Thaise sjefs, maar dit het sy eie druk veroorsaak.

Die verhale van hul sjef is redelik tipies vir kinders van Asiatiese immigrante: ouers moedig hulle aan om suksesvolle loopbane na te streef, soos medisyne, regte en ingenieurswese. Dit is duidelik dat hierdie kulinêre sterre hul eie paaie geslaan het. Ondanks die wense van hul ouers, het die sjefs onthul dat hulle hul gesin daagliks gemotiveer het.

Die sjefs het hul agterverhale en meer gedeel tydens die nuwe kookkunsreeks van Montage Los Cabos, 'n naweek van geleenthede wat op 'n kos -tema fokus. 'Dit is belangrik om 'n verhaal deur die lens van kultuur te vertel', sê hotelbestuurder Victorio Gonzalez.

Die fynproewersbyeenkoms is 'n poging van die hotel wat in 2018 geopen is om homself te vestig as 'n voedselbestemming buite sy moderne Mexikaanse eetplek Mezcal en restaurant Marea wat internasionaal beïnvloed word. Die voortgesette reeks bring topsjefs bymekaar om hul ervarings en hul kos met gaste van Montage Los Cabos te deel.

Elke naweek van drie dae het dieselfde formaat: Vuurvrydag, 'n braai-gesprek en byt, 'n paneelbespreking Aventura Culinaria, 'n vyfgang-ete en 'n VIP-afskeidsontbyt met die sjefs. U kan à la carte -geleenthede of 'n volledige pakket kos -feeste bespreek. Die volgende kookreeks is van 13 tot 15 Desember.

11 besienswaardighede in Junie

Nuwe beroemdheid daarbuite om op 'n welvaartgerigtheid te begin

Charles Olalia se Longanisa -stasie

Die Suidoos -Asiatiese uitgawe van Oktober begin met Fire Friday onder die sterre en ligte op die Ocean Lawn, terwyl die sjefs oor vlamme kook.

Olalia se hartige gekoppelde longanisa -wors het oor 'n vuur gehang, soos 'n rits groot, vleis krale met 'rys tamales' (Filippynse soet rys toegedraai in piesangblare) aan die kant. Yao het 'n ryk hap aangebied met sy Mishima wagyu shortrib met Thaise basiliekruid en Fresno chili, en Niyomkul het 'n geurstoot bygevoeg met moo yang varkspies, pittige papajaslaai en taai rys. Phan wen die skare met groot, heerlike gegrilde kammossels wat in 'n romerige sitroengras en chili beurre blanc gedoop is.

Die hotel het ook 'n paar ander stasies ingerig, waaronder een met nageregte soos pampoen crème vla bedek met versuikerde pepitas, klappersorbet gekroon met geroosterde klapper en limoenskaafsels en s'mores paletas (Mexikaanse ys wat spesiaal is by die eiendom). 'N Veuve Clicquot -waentjie het almal met sjampanje bedek, en 'n Clase Azul -kroeg het tequila -proeë uitgebring.

Terwyl die kitaar van die lewendige orkes vermeng was met rookpluime, het voedselgangers tussen die buitelugstasies wei. As gevolg van die beperkte grootte van die party, was daar nooit 'n lyn nie. Dit het deelnemers in staat gestel om die sjefs te vertoef en rustig te gesels, wat die doel van Montage Los Cabos was.

"Ons het gedink dat dit meer sinvol sou wees om intieme interaksies te hê om die sjefs te leer ken," sê Marco Ortlam, hoofbestuurder van die hotel, oor die Culinary Series. 'Dit bring mense bymekaar vir buitengewone kos en drank. Ons wil 'n kulinêre bestemming wees. Dit is net die begin. ”

Die volgende dag het ongeveer 'n dosyn eetlustiges by die toks aangesluit in die luukse woon- en eetkamer van die Casa Twin Dolphin -villa van die hotel. Terwyl die sjefs gehoorvrae gestel het oor alles, van hul gemaklike troos tot wat hulle inspireer, drink ons ​​wyn en eet happies wat hulle vooraf voorberei het, insluitend 'n geroosterde suurdeegblokkie gesny met botterige uni van Yao en 'n pan de sal ('n soet Filippynse rolletjie) doughnut bedruip met 'n pandaanglasuur (alle resepte is later in 'n lekkergoedzak met 'n Montage -voorskoot aan alle deelnemers gegee).

Die sjefs het hul epikuriese spiere die volgende aand gebuig by Aventura Culinaria, 'n wye ete op Mezcal se terras langs die flikkerende kaggels en die oneindige swembad. Elke sjef het 'n kursus voorberei, en ons kon na die aksie agter die skerms kyk met twee TV's wat 'n lewendige voer uit die kombuis wys. Yao het die ete afgeskop met 'n ligte, vars kombu-geneesde kanpachi met Sungold-tamaties en Thaise basiliekruid.

Die uitvoerende sjef van Montage Los Cabos, Xavier Salomon (bekend as "The Pope", die goed gekoppelde toque is verantwoordelik vir die beveiliging van die sterre reeks) het die volgende kursus gevolg: verkoelde, smelt-in-jou-mond wagyu met salsa macha, panuchos (met swartboontjie gevulde tostadas), verouderde cotija en chili mol espuma.

Daarna kom Phan se daikon radyse koek met pittige soja. Voor ete het hy ons op 'n ondeunde manier gewaarsku oor die onooglike voorkoms van die gereg, maar die reghoekige sny was vertroostend en heerlik.

Olalia bedien pancit palabok, noedels met Baja -seekos en Mexikaanse pietersielie in 'n garnalsous. Niyomkul het dit opgevolg met 'n sagte geroosterde skaaptjop, bamboes lote, jungle kerrie -eiervrug, risoom, Thaise basiliekruid en 'n skeppie jasmynrys.

Die naweek is die volgende oggend afgesluit met 'n laaste maaltyd. Phan en Olalia het saam met die eetkos gesels vir 'n ontbyt in die gesin. Gedurende die drie dae het baie van die deelnemers mekaar leer ken, so dit het 'n maklike en prettige gesprek gemaak oor lekker hoendertamales, tropiese vrugte en baie gebak. Dit was 'n gepaste byna 'n intieme kooknaweek.

Die Culinary Series debuteer in Julie met 'n Maîtres Cuisiniers de France-tema, met sjefs Claude Le Tohic van One65 in San Francisco Gerald Hirigoyen van Piperade in San Francisco Eric Branger van The Ritz- Carlton, Los Angeles en David Serus van Montage Laguna Beach.

13 tot 15 Desember sal vroue in gastronomie in die kollig val, waaronder Tanya Holland van die Brown Sugar Kitchen van San Francisco, Claudia Sandoval, 'n sjef in San Diego wat as beoordelaar op Telemundo's dien MasterChef Latino Kim Alter van die Nightbird van San Francisco en Pia Quintana van Los Cabos se La Lupita Tacos y Mezcal. En nog baie meer eetervarings is beskikbaar vir 2020 (7 tot 9 Februarie, 29 tot 31 Mei, 17 tot 19 Julie en 9 tot 11 Oktober).


'N Kookgeleentheid vir reisigers wat deur voedsel geobsedeer word

Voordat Jon Yao sy aangekondigde Taiwanese restaurant Kato in Los Angeles in 2017 geopen het, was hy op 'n ander baan en studeer vir die LSAT's. Charles Olalia, die Filippynse sjef agter die Ma'am Sir in Los Angeles, het hom verplig gevoel om die dokter se ouers se stappe te volg en medisyne te neem. Die Viëtnamese voedselpionier en die The Slanted Door -meesterbrein van San Francisco, die ouers van Charles Phan, het hom na 'n loopbaan as ingenieur of dokter gedryf, al het hy gedroom om 'n pottebakker te wees. DeeDee Niyomkul van Chai Yo van Atlanta kom uit 'n familie van bekende Thaise sjefs, maar dit het sy eie druk veroorsaak.

Hulle verhale oor sjef is redelik tipies vir kinders van Asiatiese immigrante: ouers dwing hulle om suksesvolle loopbane na te streef, soos medisyne, regte en ingenieurswese. Dit is duidelik dat hierdie kulinêre sterre hul eie paaie geslaan het. Ondanks die wense van hul ouers, het die sjefs onthul dat hulle hul gesin daagliks gemotiveer het.

Die sjefs het hul agterverhale en meer gedeel tydens die nuwe kookkunsreeks van Montage Los Cabos, 'n naweek van geleenthede wat op 'n kos -tema fokus. 'Dit is belangrik om 'n verhaal deur die lens van kultuur te vertel', sê hotelbestuurder Victorio Gonzalez.

Die fynproewersbyeenkoms is 'n poging van die hotel wat in 2018 geopen is om homself te vestig as 'n voedselbestemming buite sy moderne Mexikaanse eetplek Mezcal en restaurant Marea wat internasionaal beïnvloed word. Die voortgesette reeks bring topsjefs bymekaar om hul ervarings en hul kos met gaste van Montage Los Cabos te deel.

Elke naweek van drie dae het dieselfde formaat: Vuurvrydag, 'n braai-gesprek en byt, 'n paneelbespreking Aventura Culinaria, 'n vyfgang-ete en 'n VIP-afskeidsontbyt met die sjefs. U kan à la carte -geleenthede of 'n volledige pakket kos -feeste bespreek. Die volgende kookreeks is van 13 tot 15 Desember.

11 besienswaardighede in Junie

Nuwe beroemdheid daarbuite om op 'n welvaartgerigtheid te begin

Charles Olalia se Longanisa -stasie

Die Suidoos -Asiatiese uitgawe van Oktober begin met Fire Friday onder die sterre en ligte op die Ocean Lawn, terwyl die sjefs oor vlamme kook.

Olalia se hartige gekoppelde longanisa -wors het oor 'n vuur gehang, soos 'n rits groot, vleis krale met 'rys tamales' (Filippynse soet rys toegedraai in piesangblare) aan die kant. Yao het 'n ryk hap aangebied met sy Mishima wagyu shortrib met Thaise basiliekruid en Fresno chili, en Niyomkul het 'n geurstoot bygevoeg met moo yang varkspies, pittige papajaslaai en taai rys. Phan wen die skare met groot, heerlike gegrilde kammossels wat in 'n romerige sitroengras en chili beurre blanc gedoop is.

Die hotel het ook 'n paar ander stasies ingerig, waaronder een met nageregte soos pampoen crème vla bedek met versuikerde pepitas, klappersorbet gekroon met geroosterde klapper en limoenskaafsels en s'mores paletas (Mexikaanse ys wat spesiaal is by die eiendom). 'N Veuve Clicquot -wa het almal met sjampanje bedek, en 'n Clase Azul -kroeg het tequila -proeë uitgebring.

Terwyl die kitaar van die lewendige orkes vermeng was met rookpluime, het voedselgangers tussen die buitelugstasies wei. As gevolg van die beperkte grootte van die party, was daar nooit 'n lyn nie. Dit het deelnemers in staat gestel om die sjefs te vertoef en rustig te gesels, wat die doel van Montage Los Cabos was.

"Ons het gedink dat dit meer sinvol sou wees om intieme interaksies te hê om die sjefs te leer ken," sê Marco Ortlam, hoofbestuurder van die hotel, oor die Culinary Series. 'Dit bring mense bymekaar vir buitengewone kos en drank. Ons wil 'n kulinêre bestemming wees. Dit is net die begin. ”

Die volgende dag het ongeveer 'n dosyn eetlustiges by die toks aangesluit in die luukse woon- en eetkamer van die Casa Twin Dolphin -villa van die hotel. Terwyl die sjefs gehoorvrae gestel het oor alles, van hul gemaklike troos tot wat hulle inspireer, drink ons ​​wyn en eet happies wat hulle vooraf voorberei het, insluitend 'n geroosterde suurdeegblokkie gesny met botterige uni van Yao en 'n pan de sal ('n soet Filippynse rolletjie) doughnut bedruip met 'n pandaanglasuur (alle resepte is later in 'n lekkergoedzak met 'n Montage -voorskoot aan alle deelnemers gegee).

Die sjefs het hul epikuriese spiere die volgende aand gebuig by Aventura Culinaria, 'n wye ete op Mezcal se terras langs die flikkerende kaggels en die oneindige swembad. Elke sjef het 'n kursus voorberei, en ons kon na die aksie agter die skerms kyk met twee TV's wat 'n lewendige voer uit die kombuis wys. Yao het die ete afgeskop met 'n ligte, vars kombu-geneesde kanpachi met Sungold-tamaties en Thaise basiliekruid.

Die uitvoerende sjef van Montage Los Cabos, Xavier Salomon (bekend as "The Pope", die goed gekoppelde toque is verantwoordelik vir die beveiliging van die sterre reeks) het die volgende kursus gevolg: verkoelde, smelt-in-jou-mond wagyu met salsa macha, panuchos (met swartboontjie gevulde tostadas), verouderde cotija en chili mol espuma.

Daarna kom Phan se daikon radyse koek met pittige soja. Voor ete het hy ons op 'n ondeunde manier gewaarsku oor die onooglike voorkoms van die gereg, maar die reghoekige sny was vertroostend en heerlik.

Olalia bedien pancit palabok, noedels met Baja -seekos en Mexikaanse pietersielie in 'n garnalsous. Niyomkul het dit opgevolg met 'n sagte geroosterde skaaptjoppie, bamboes lote, jungle kerrie -eiervrug, risoom, Thaise basiliekruid en 'n skeppie jasmynrys.

Die naweek is die volgende oggend afgesluit met 'n laaste maaltyd. Phan en Olalia het saam met die eetkos gesels vir 'n ontbyt in die gesin. Gedurende die drie dae het baie van die deelnemers mekaar leer ken, so dit het 'n maklike en prettige gesprek gemaak oor lekker hoendertamales, tropiese vrugte en baie gebak. Dit was 'n gepaste byna 'n intieme kooknaweek.

Die Culinary Series debuteer in Julie met 'n Maîtres Cuisiniers de France-tema, met sjefs Claude Le Tohic van One65 in San Francisco Gerald Hirigoyen van Piperade in San Francisco Eric Branger van The Ritz- Carlton, Los Angeles en David Serus van Montage Laguna Beach.

13 tot 15 Desember sal vroue in gastronomie in die kollig val, waaronder Tanya Holland van die Brown Sugar Kitchen van San Francisco, Claudia Sandoval, 'n sjef in San Diego wat as beoordelaar op Telemundo's dien MasterChef Latino Kim Alter van die Nightbird van San Francisco en Pia Quintana van Los Cabos se La Lupita Tacos y Mezcal. En nog baie meer eetervarings is beskikbaar vir 2020 (7 tot 9 Februarie, 29 tot 31 Mei, 17 tot 19 Julie en 9 tot 11 Oktober).


'N Kookgeleentheid vir reisigers wat deur voedsel geobsedeer is

Voordat Jon Yao sy aangekondigde Taiwanese restaurant Kato in Los Angeles in 2017 geopen het, was hy op 'n ander baan en studeer vir die LSAT's. Charles Olalia, die Filippynse sjef agter die Ma'am Sir in Los Angeles, het hom verplig gevoel om die dokter se ouers se stappe te volg en medisyne te neem. Die Viëtnamese voedselpionier en die The Slanted Door -meesterbrein van San Francisco, die ouers van Charles Phan, het hom na 'n loopbaan as ingenieur of dokter gedryf, al het hy gedroom om 'n pottebakker te wees. DeeDee Niyomkul van Chai Yo van Atlanta kom uit 'n familie van bekende Thaise sjefs, maar dit het sy eie druk veroorsaak.

Hulle verhale oor sjef is redelik tipies vir kinders van Asiatiese immigrante: ouers dwing hulle om suksesvolle loopbane na te streef, soos medisyne, regte en ingenieurswese. Dit is duidelik dat hierdie kulinêre sterre hul eie paaie geslaan het. Ondanks die wense van hul ouers, het die sjefs onthul dat hulle hul gesin daagliks gemotiveer het.

Die sjefs het hul agterverhale en meer gedeel tydens die nuwe kookkunsreeks van Montage Los Cabos, 'n naweek van geleenthede wat op 'n kos -tema fokus. "Dit is belangrik om 'n verhaal deur die lens van kultuur te vertel," sê hotelbestuurder Victorio Gonzalez.

Die fynproewersbyeenkoms is 'n poging van die hotel wat in 2018 geopen is om homself te vestig as 'n voedselbestemming buite sy moderne Mexikaanse eetplek Mezcal en restaurant Marea wat internasionaal beïnvloed word. Die voortgesette reeks bring topsjefs bymekaar om hul ervarings en hul kos met gaste van Montage Los Cabos te deel.

Elke naweek van drie dae het dieselfde formaat: Vuurvrydag, 'n braai-gesprek en byt, 'n paneelbespreking Aventura Culinaria, 'n vyfgang-ete en 'n VIP-afskeidsontbyt met die sjefs. U kan à la carte -geleenthede of 'n volledige pakket kos -feeste bespreek. Die volgende kookreeks is van 13 tot 15 Desember.

11 besienswaardighede in Junie

Nuwe beroemdheid daarbuite om op 'n welvaartgerigtheid te begin

Charles Olalia se Longanisa -stasie

Die Suidoos -Asiatiese uitgawe van Oktober begin met Fire Friday onder die sterre en ligte op die Ocean Lawn, terwyl die sjefs oor vlamme kook.

Olalia se hartige gekoppelde longanisa -wors het oor 'n vuur gehang, soos 'n string groot vleis krale met 'rys tamales' (Filippynse soet rys toegedraai in piesangblare) aan die kant. Yao het 'n ryk hap aangebied met sy Mishima wagyu shortrib met Thaise basiliekruid en Fresno chili, en Niyomkul het 'n geurstoot bygevoeg met moo yang varkspies, pittige papajaslaai en taai rys. Phan wen die skare met groot, heerlike gegrilde kammossels wat in 'n romerige sitroengras en chili beurre blanc gedoop is.

Die hotel het ook 'n paar ander stasies ingerig, waaronder een met nageregte soos pampoen crème vla bedek met versuikerde pepitas, klappersorbet gekroon met geroosterde klapper en limoenskaafsels en s'mores paletas (Mexikaanse ys wat spesiaal is by die eiendom). 'N Veuve Clicquot -wa het almal met sjampanje bedek, en 'n Clase Azul -kroeg het tequila -proeë uitgebring.

Terwyl die kitaar van die lewendige orkes vermeng was met rookpluime, het voedselgangers tussen die buitelugstasies wei. As gevolg van die beperkte grootte van die party, was daar nooit 'n lyn nie. Dit het deelnemers in staat gestel om die sjefs te vertoef en rustig te gesels, wat die doel van Montage Los Cabos was.

"Ons het gedink dat dit meer sinvol sou wees om intieme interaksies te hê om die sjefs te leer ken," sê Marco Ortlam, hoofbestuurder van die hotel, oor die Culinary Series. 'Dit bring mense bymekaar vir buitengewone kos en drank. Ons wil 'n kulinêre bestemming wees. Dit is net die begin. ”

Die volgende dag het ongeveer 'n dosyn eetlustiges by die toks aangesluit in die luukse woon- en eetkamer van die Casa Twin Dolphin -villa van die hotel. Terwyl die sjefs gehoorvrae gestel het oor alles, van hul gemaklike troos tot wat hulle inspireer, drink ons ​​wyn en eet happies wat hulle vooraf voorberei het, insluitend 'n geroosterde suurdeegblokkie gesny met botterige uni van Yao en 'n pan de sal ('n soet Filippynse rolletjie) doughnut bedruip met 'n pandaanglasuur (alle resepte is later in 'n lekkergoedzak met 'n Montage -voorskoot aan alle deelnemers gegee).

Die sjefs het hul epikuriese spiere die volgende aand gebuig by Aventura Culinaria, 'n wye ete op Mezcal se terras langs die flikkerende kaggels en die oneindige swembad. Elke sjef het 'n kursus voorberei, en ons kon na die aksie agter die skerms kyk met twee TV's wat 'n lewendige voer uit die kombuis wys. Yao het die ete afgeskop met 'n ligte, vars kombu-geneesde kanpachi met Sungold-tamaties en Thaise basiliekruid.

Die uitvoerende sjef van Montage Los Cabos, Xavier Salomon (bekend as "The Pope", die goed gekoppelde toque is verantwoordelik vir die beveiliging van die sterre reeks) het die volgende kursus gevolg: verkoelde, smelt-in-jou-mond wagyu met salsa macha, panuchos (met swartboontjies gevulde tostadas), verouderde cotija en chili mol espuma.

Daarna kom Phan se daikon radyse koek met pittige soja. Voor ete het hy ons op 'n ondeunde manier gewaarsku oor die onooglike voorkoms van die gereg, maar die reghoekige sny was vertroostend en heerlik.

Olalia bedien pancit palabok, noedels met Baja -seekos en Mexikaanse pietersielie in 'n garnalsous. Niyomkul het dit opgevolg met 'n sagte geroosterde skaaptjop, bamboes lote, jungle kerrie -eiervrug, risoom, Thaise basiliekruid en 'n skeppie jasmynrys.

Die naweek is die volgende oggend afgesluit met 'n laaste maaltyd. Phan en Olalia het saam met die eetkos gesels vir 'n gesinsontbyt. Gedurende die drie dae het baie van die deelnemers mekaar leer ken, so dit het 'n maklike en prettige gesprek gemaak oor lekker hoendertamales, tropiese vrugte en baie gebak. Dit was 'n gepaste byna 'n intieme kooknaweek.

Die Culinary Series debuteer in Julie met 'n Maîtres Cuisiniers de France-tema, met sjefs Claude Le Tohic van One65 in San Francisco Gerald Hirigoyen van Piperade in San Francisco Eric Branger van The Ritz- Carlton, Los Angeles en David Serus van Montage Laguna Beach.

13 tot 15 Desember sal vroue in gastronomie in die kollig val, waaronder Tanya Holland van die Brown Sugar Kitchen van San Francisco, Claudia Sandoval, 'n sjef in San Diego wat as beoordelaar op Telemundo's dien MasterChef Latino Kim Alter van die Nightbird van San Francisco en Pia Quintana van Los Cabos se La Lupita Tacos y Mezcal. En nog baie meer eetervarings is beskikbaar vir 2020 (7 tot 9 Februarie, 29 tot 31 Mei, 17 tot 19 Julie en 9 tot 11 Oktober).


'N Kookgeleentheid vir reisigers wat deur voedsel geobsedeer is

Voordat Jon Yao sy aangekondigde Taiwanese restaurant Kato in Los Angeles in 2017 geopen het, was hy op 'n ander baan en studeer vir die LSAT's. Charles Olalia, die Filippynse sjef agter die Ma'am Sir in Los Angeles, het hom verplig gevoel om die dokter se ouers se stappe te volg en medisyne te neem. Die Viëtnamese voedselpionier en die The Slanted Door -meesterbrein van San Francisco, die ouers van Charles Phan, het hom na 'n loopbaan as ingenieur of dokter gedryf, al het hy gedroom om 'n pottebakker te wees. DeeDee Niyomkul van Chai Yo van Atlanta kom uit 'n familie van bekende Thaise sjefs, maar dit het sy eie druk veroorsaak.

Die verhale van hul sjef is redelik tipies vir kinders van Asiatiese immigrante: ouers moedig hulle aan om suksesvolle loopbane na te streef, soos medisyne, regte en ingenieurswese. Dit is duidelik dat hierdie kulinêre sterre hul eie paaie geslaan het. Ondanks die wense van hul ouers, het die sjefs onthul dat hulle hul gesin daagliks gemotiveer het.

Die sjefs het hul agterverhale en meer gedeel tydens die nuwe kookkunsreeks van Montage Los Cabos, 'n naweek van geleenthede wat op 'n kos -tema fokus. 'Dit is belangrik om 'n verhaal deur die lens van kultuur te vertel', sê hotelbestuurder Victorio Gonzalez.

Die fynproewersbyeenkoms is 'n poging van die hotel wat in 2018 geopen is om homself te vestig as 'n voedselbestemming buite sy moderne Mexikaanse eetplek Mezcal en restaurant Marea wat internasionaal beïnvloed word. Die voortgesette reeks bring topsjefs bymekaar om hul ervarings en hul kos met gaste van Montage Los Cabos te deel.

Elke naweek van drie dae het dieselfde formaat: Fire Friday, 'n braai Talkings & amp Bites, 'n paneelbespreking Aventura Culinaria, 'n vyfgangete en 'n VIP-afskeidsontbyt met die sjefs. U kan à la carte -geleenthede of 'n volledige pakket kos -feeste bespreek. Die volgende kookreeks is van 13 tot 15 Desember.

11 besienswaardighede in Junie

Nuwe beroemdheid daarbuite om op 'n welvaartgerigtheid te begin

Charles Olalia se Longanisa -stasie

Die Suidoos -Asiatiese uitgawe van Oktober begin met Fire Friday onder die sterre en ligte op die Ocean Lawn, terwyl die sjefs oor vlamme kook.

Olalia se hartige gekoppelde longanisa -wors het oor 'n vuur gehang, soos 'n rits groot, vleis krale met 'rys tamales' (Filippynse soet rys toegedraai in piesangblare) aan die kant. Yao het 'n ryk hap aangebied met sy Mishima wagyu shortrib met Thaise basiliekruid en Fresno chili, en Niyomkul het 'n geurstoot bygevoeg met moo yang varkspies, pittige papajaslaai en taai rys. Phan wen die skare met groot, heerlike gegrilde kammossels wat in 'n romerige sitroengras en chili beurre blanc gedoop is.

Die hotel het ook 'n paar ander stasies ingerig, waaronder een met nageregte soos pampoen crème vla bedek met versuikerde pepitas, klappersorbet gekroon met geroosterde klapper en limoenskaafsels en s'mores paletas (Mexikaanse ys wat spesiaal is by die eiendom). 'N Veuve Clicquot -wa het almal met sjampanje bedek, en 'n Clase Azul -kroeg het tequila -proeë uitgebring.

Terwyl die kitaar van die lewendige orkes vermeng was met rookpluime, het voedselgangers tussen die buitelugstasies wei. As gevolg van die beperkte grootte van die party, was daar nooit 'n lyn nie. Dit het deelnemers in staat gestel om die sjefs te vertoef en rustig te gesels, wat die doel van Montage Los Cabos was.

"Ons het gedink dat dit meer sinvol sou wees om intieme interaksies te hê om die sjefs te leer ken," sê Marco Ortlam, hoofbestuurder van die hotel, oor die Culinary Series. “This brings people together for extraordinary food and beverage. We want to be a culinary destination. It’s only the beginning.”

The next day, about a dozen foodies joined the toques in the hotel’s Casa Twin Dolphin villa’s luxe living and dining room. As the chefs fielded audience questions on everything from their go-to comfort food to what inspires them, we sipped wine and noshed on bites they prepared beforehand, including a toasted sourdough cube slicked with buttery uni from Yao and a pan de sal (a sweet Filipino roll) doughnut drizzled with a pandan glaze (all recipes were provided to attendees afterward in a goodie bag with a Montage apron signed by all of the chefs).

The chefs flexed their epicurean muscles the following evening at Aventura Culinaria, a wine-paired dinner in Mezcal’s terrace next to the flickering fireplaces and infinity pool. Each chef prepared a course, and we were able to peek at the behind-the-scenes action with two TVs showing a live feed from the kitchen. Yao kicked off the meal with a light, fresh kombu-cured kanpachi with Sungold tomatoes and Thai basil.

Montage Los Cabos executive chef Xavier Salomon (known as “The Pope,” the well-connected toque is responsible for securing the stellar series lineups) took the next course: chilled, melt-in-your-mouth wagyu with salsa macha, panuchos (black-bean-filled tostadas), aged cotija and chile mol espuma.

Next came Phan’s daikon radish cake with spicy soy. Before dinner, he deprecatingly warned us about the unsightly appearance of the dish, but the rectangular slice was comforting and delicious.

Olalia served pancit palabok, noodles with Baja seafood and Mexican parsley in a shrimp sauce. Niyomkul followed it up with a tender grilled lamb chop, bamboo shoots, jungle curry eggplant, rhizome, Thai basil and a scoop of jasmine rice.

The weekend ended the next morning with one final meal. Phan and Olalia joined the foodies for a family-style breakfast. Over the three days, many of the attendees got to know each other, so it made for easy and fun conversation over flavorful chicken tamales, tropical fruit and loads of pastries. It was a fitting close to an intimate culinary weekend.

The Culinary Series debuted in July with a Maîtres Cuisiniers de France theme, featuring chefs Claude Le Tohic of One65 in San Francisco Gerald Hirigoyen of Piperade in San Francisco Eric Branger of The Ritz- Carlton, Los Angeles and David Serus of Montage Laguna Beach.

December 13 to 15 will spotlight women in gastronomy, including Tanya Holland of San Francisco’s Brown Sugar Kitchen Claudia Sandoval, a San Diego chef who serves as a judge on Telemundo’s MasterChef Latino Kim Alter of San Francisco’s Nightbird and Pia Quintana of Los Cabos’ La Lupita Tacos y Mezcal. And many more foodie experiences are in store for 2020 (February 7 to 9, May 29 to 31, July 17 to 19 and October 9 to 11).


A Culinary Event For Food-Obsessed Travelers

Before Jon Yao opened his heralded Taiwanese restaurant Kato in Los Angeles in 2017, he was on a different track, studying for the LSATs. Charles Olalia, the Filipino chef behind Los Angeles’ Ma’am Sir, felt obligated to follow in the steps of his doctor parents and take up medicine. Vietnamese food pioneer and San Francisco’s The Slanted Door mastermind Charles Phan’s parents pushed him to a career as an engineer or doctor, even though he dreamt of being a potter. DeeDee Niyomkul of Atlanta’s Chai Yo came from a family of well-known Thai chefs, but that presented its own set of pressures.

Their chef origin stories are fairly typical for children of Asian immigrants: parents prod them to pursue what they perceive to be successful careers, like medicine, law and engineering. Obviously, these culinary stars forged their own paths. Yet despite defying their parents’ wishes, the chefs revealed that what keeps them motivated day after day is their families.

The chefs shared their backstories and more at Montage Los Cabos’ new Culinary Series, a weekend of events centered on a food theme. “It’s important to tell a story through the lens of culture,” says hotel manager Victorio Gonzalez.

The gourmet gathering is an effort by the 2018-opened hotel to establish itself as a foodie destination beyond its modern Mexican fine-dining venue Mezcal and internationally influenced restaurant Marea. The ongoing series brings top chefs together to share their experiences and their food with Montage Los Cabos guests.

Each three-day weekend carries the same format: Fire Friday, a barbecue Talks & Bites, a panel discussion Aventura Culinaria, a five-course dinner and a VIP farewell breakfast with the chefs. You can book events à la carte or the full package of foodie festivities. The next Culinary Series is set for December 13 to 15.

11 Places To Visit In June

New Celebrity Beyond To Embark On Wellness-Centered Cruises

Charles Olalia's Longanisa Station

October’s Southeast Asian edition began with Fire Friday under the stars and strung lights on the Ocean Lawn, as the chefs cooked over flames.

Olalia’s savory linked longanisa sausage hung over a fire like a string of oversized meaty beads with “rice tamales” (Filipino sweet rice wrapped in banana leaves) toasting on the side. Yao offered a rich bite with his Mishima wagyu shortrib with Thai basil and Fresno chili, and Niyomkul added a flavor jolt with moo yang pork skewers, spicy papaya salad and sticky rice. Phan won over the crowd with large, luscious grilled scallops doused in a creamy lemongrass and chili beurre blanc.

The hotel also set up a couple of other stations, including one with desserts such as pumpkin crème custard topped with candied pepitas, coconut sorbet crowned with toasted coconut and lime shavings, and s’mores paletas (Mexican ice pops, which are a specialty at the property). A Veuve Clicquot cart kept everyone topped off with champagne, and a Clase Azul bar doled out tequila tastings.

As the live band’s guitar strumming mingled with plumes of smoke, foodies grazed among the outdoor stations. Because of the party’s limited size, there was never a line. This allowed attendees to linger and leisurely chat up the chefs, which was Montage Los Cabos’ goal.

“We thought it would be more meaningful to have intimate interactions to get to know the chefs,” hotel general manager Marco Ortlam says about the Culinary Series. “This brings people together for extraordinary food and beverage. We want to be a culinary destination. It’s only the beginning.”

The next day, about a dozen foodies joined the toques in the hotel’s Casa Twin Dolphin villa’s luxe living and dining room. As the chefs fielded audience questions on everything from their go-to comfort food to what inspires them, we sipped wine and noshed on bites they prepared beforehand, including a toasted sourdough cube slicked with buttery uni from Yao and a pan de sal (a sweet Filipino roll) doughnut drizzled with a pandan glaze (all recipes were provided to attendees afterward in a goodie bag with a Montage apron signed by all of the chefs).

The chefs flexed their epicurean muscles the following evening at Aventura Culinaria, a wine-paired dinner in Mezcal’s terrace next to the flickering fireplaces and infinity pool. Each chef prepared a course, and we were able to peek at the behind-the-scenes action with two TVs showing a live feed from the kitchen. Yao kicked off the meal with a light, fresh kombu-cured kanpachi with Sungold tomatoes and Thai basil.

Montage Los Cabos executive chef Xavier Salomon (known as “The Pope,” the well-connected toque is responsible for securing the stellar series lineups) took the next course: chilled, melt-in-your-mouth wagyu with salsa macha, panuchos (black-bean-filled tostadas), aged cotija and chile mol espuma.

Next came Phan’s daikon radish cake with spicy soy. Before dinner, he deprecatingly warned us about the unsightly appearance of the dish, but the rectangular slice was comforting and delicious.

Olalia served pancit palabok, noodles with Baja seafood and Mexican parsley in a shrimp sauce. Niyomkul followed it up with a tender grilled lamb chop, bamboo shoots, jungle curry eggplant, rhizome, Thai basil and a scoop of jasmine rice.

The weekend ended the next morning with one final meal. Phan and Olalia joined the foodies for a family-style breakfast. Over the three days, many of the attendees got to know each other, so it made for easy and fun conversation over flavorful chicken tamales, tropical fruit and loads of pastries. It was a fitting close to an intimate culinary weekend.

The Culinary Series debuted in July with a Maîtres Cuisiniers de France theme, featuring chefs Claude Le Tohic of One65 in San Francisco Gerald Hirigoyen of Piperade in San Francisco Eric Branger of The Ritz- Carlton, Los Angeles and David Serus of Montage Laguna Beach.

December 13 to 15 will spotlight women in gastronomy, including Tanya Holland of San Francisco’s Brown Sugar Kitchen Claudia Sandoval, a San Diego chef who serves as a judge on Telemundo’s MasterChef Latino Kim Alter of San Francisco’s Nightbird and Pia Quintana of Los Cabos’ La Lupita Tacos y Mezcal. And many more foodie experiences are in store for 2020 (February 7 to 9, May 29 to 31, July 17 to 19 and October 9 to 11).


A Culinary Event For Food-Obsessed Travelers

Before Jon Yao opened his heralded Taiwanese restaurant Kato in Los Angeles in 2017, he was on a different track, studying for the LSATs. Charles Olalia, the Filipino chef behind Los Angeles’ Ma’am Sir, felt obligated to follow in the steps of his doctor parents and take up medicine. Vietnamese food pioneer and San Francisco’s The Slanted Door mastermind Charles Phan’s parents pushed him to a career as an engineer or doctor, even though he dreamt of being a potter. DeeDee Niyomkul of Atlanta’s Chai Yo came from a family of well-known Thai chefs, but that presented its own set of pressures.

Their chef origin stories are fairly typical for children of Asian immigrants: parents prod them to pursue what they perceive to be successful careers, like medicine, law and engineering. Obviously, these culinary stars forged their own paths. Yet despite defying their parents’ wishes, the chefs revealed that what keeps them motivated day after day is their families.

The chefs shared their backstories and more at Montage Los Cabos’ new Culinary Series, a weekend of events centered on a food theme. “It’s important to tell a story through the lens of culture,” says hotel manager Victorio Gonzalez.

The gourmet gathering is an effort by the 2018-opened hotel to establish itself as a foodie destination beyond its modern Mexican fine-dining venue Mezcal and internationally influenced restaurant Marea. The ongoing series brings top chefs together to share their experiences and their food with Montage Los Cabos guests.

Each three-day weekend carries the same format: Fire Friday, a barbecue Talks & Bites, a panel discussion Aventura Culinaria, a five-course dinner and a VIP farewell breakfast with the chefs. You can book events à la carte or the full package of foodie festivities. The next Culinary Series is set for December 13 to 15.

11 Places To Visit In June

New Celebrity Beyond To Embark On Wellness-Centered Cruises

Charles Olalia's Longanisa Station

October’s Southeast Asian edition began with Fire Friday under the stars and strung lights on the Ocean Lawn, as the chefs cooked over flames.

Olalia’s savory linked longanisa sausage hung over a fire like a string of oversized meaty beads with “rice tamales” (Filipino sweet rice wrapped in banana leaves) toasting on the side. Yao offered a rich bite with his Mishima wagyu shortrib with Thai basil and Fresno chili, and Niyomkul added a flavor jolt with moo yang pork skewers, spicy papaya salad and sticky rice. Phan won over the crowd with large, luscious grilled scallops doused in a creamy lemongrass and chili beurre blanc.

The hotel also set up a couple of other stations, including one with desserts such as pumpkin crème custard topped with candied pepitas, coconut sorbet crowned with toasted coconut and lime shavings, and s’mores paletas (Mexican ice pops, which are a specialty at the property). A Veuve Clicquot cart kept everyone topped off with champagne, and a Clase Azul bar doled out tequila tastings.

As the live band’s guitar strumming mingled with plumes of smoke, foodies grazed among the outdoor stations. Because of the party’s limited size, there was never a line. This allowed attendees to linger and leisurely chat up the chefs, which was Montage Los Cabos’ goal.

“We thought it would be more meaningful to have intimate interactions to get to know the chefs,” hotel general manager Marco Ortlam says about the Culinary Series. “This brings people together for extraordinary food and beverage. We want to be a culinary destination. It’s only the beginning.”

The next day, about a dozen foodies joined the toques in the hotel’s Casa Twin Dolphin villa’s luxe living and dining room. As the chefs fielded audience questions on everything from their go-to comfort food to what inspires them, we sipped wine and noshed on bites they prepared beforehand, including a toasted sourdough cube slicked with buttery uni from Yao and a pan de sal (a sweet Filipino roll) doughnut drizzled with a pandan glaze (all recipes were provided to attendees afterward in a goodie bag with a Montage apron signed by all of the chefs).

The chefs flexed their epicurean muscles the following evening at Aventura Culinaria, a wine-paired dinner in Mezcal’s terrace next to the flickering fireplaces and infinity pool. Each chef prepared a course, and we were able to peek at the behind-the-scenes action with two TVs showing a live feed from the kitchen. Yao kicked off the meal with a light, fresh kombu-cured kanpachi with Sungold tomatoes and Thai basil.

Montage Los Cabos executive chef Xavier Salomon (known as “The Pope,” the well-connected toque is responsible for securing the stellar series lineups) took the next course: chilled, melt-in-your-mouth wagyu with salsa macha, panuchos (black-bean-filled tostadas), aged cotija and chile mol espuma.

Next came Phan’s daikon radish cake with spicy soy. Before dinner, he deprecatingly warned us about the unsightly appearance of the dish, but the rectangular slice was comforting and delicious.

Olalia served pancit palabok, noodles with Baja seafood and Mexican parsley in a shrimp sauce. Niyomkul followed it up with a tender grilled lamb chop, bamboo shoots, jungle curry eggplant, rhizome, Thai basil and a scoop of jasmine rice.

The weekend ended the next morning with one final meal. Phan and Olalia joined the foodies for a family-style breakfast. Over the three days, many of the attendees got to know each other, so it made for easy and fun conversation over flavorful chicken tamales, tropical fruit and loads of pastries. It was a fitting close to an intimate culinary weekend.

The Culinary Series debuted in July with a Maîtres Cuisiniers de France theme, featuring chefs Claude Le Tohic of One65 in San Francisco Gerald Hirigoyen of Piperade in San Francisco Eric Branger of The Ritz- Carlton, Los Angeles and David Serus of Montage Laguna Beach.

December 13 to 15 will spotlight women in gastronomy, including Tanya Holland of San Francisco’s Brown Sugar Kitchen Claudia Sandoval, a San Diego chef who serves as a judge on Telemundo’s MasterChef Latino Kim Alter of San Francisco’s Nightbird and Pia Quintana of Los Cabos’ La Lupita Tacos y Mezcal. And many more foodie experiences are in store for 2020 (February 7 to 9, May 29 to 31, July 17 to 19 and October 9 to 11).


A Culinary Event For Food-Obsessed Travelers

Before Jon Yao opened his heralded Taiwanese restaurant Kato in Los Angeles in 2017, he was on a different track, studying for the LSATs. Charles Olalia, the Filipino chef behind Los Angeles’ Ma’am Sir, felt obligated to follow in the steps of his doctor parents and take up medicine. Vietnamese food pioneer and San Francisco’s The Slanted Door mastermind Charles Phan’s parents pushed him to a career as an engineer or doctor, even though he dreamt of being a potter. DeeDee Niyomkul of Atlanta’s Chai Yo came from a family of well-known Thai chefs, but that presented its own set of pressures.

Their chef origin stories are fairly typical for children of Asian immigrants: parents prod them to pursue what they perceive to be successful careers, like medicine, law and engineering. Obviously, these culinary stars forged their own paths. Yet despite defying their parents’ wishes, the chefs revealed that what keeps them motivated day after day is their families.

The chefs shared their backstories and more at Montage Los Cabos’ new Culinary Series, a weekend of events centered on a food theme. “It’s important to tell a story through the lens of culture,” says hotel manager Victorio Gonzalez.

The gourmet gathering is an effort by the 2018-opened hotel to establish itself as a foodie destination beyond its modern Mexican fine-dining venue Mezcal and internationally influenced restaurant Marea. The ongoing series brings top chefs together to share their experiences and their food with Montage Los Cabos guests.

Each three-day weekend carries the same format: Fire Friday, a barbecue Talks & Bites, a panel discussion Aventura Culinaria, a five-course dinner and a VIP farewell breakfast with the chefs. You can book events à la carte or the full package of foodie festivities. The next Culinary Series is set for December 13 to 15.

11 Places To Visit In June

New Celebrity Beyond To Embark On Wellness-Centered Cruises

Charles Olalia's Longanisa Station

October’s Southeast Asian edition began with Fire Friday under the stars and strung lights on the Ocean Lawn, as the chefs cooked over flames.

Olalia’s savory linked longanisa sausage hung over a fire like a string of oversized meaty beads with “rice tamales” (Filipino sweet rice wrapped in banana leaves) toasting on the side. Yao offered a rich bite with his Mishima wagyu shortrib with Thai basil and Fresno chili, and Niyomkul added a flavor jolt with moo yang pork skewers, spicy papaya salad and sticky rice. Phan won over the crowd with large, luscious grilled scallops doused in a creamy lemongrass and chili beurre blanc.

The hotel also set up a couple of other stations, including one with desserts such as pumpkin crème custard topped with candied pepitas, coconut sorbet crowned with toasted coconut and lime shavings, and s’mores paletas (Mexican ice pops, which are a specialty at the property). A Veuve Clicquot cart kept everyone topped off with champagne, and a Clase Azul bar doled out tequila tastings.

As the live band’s guitar strumming mingled with plumes of smoke, foodies grazed among the outdoor stations. Because of the party’s limited size, there was never a line. This allowed attendees to linger and leisurely chat up the chefs, which was Montage Los Cabos’ goal.

“We thought it would be more meaningful to have intimate interactions to get to know the chefs,” hotel general manager Marco Ortlam says about the Culinary Series. “This brings people together for extraordinary food and beverage. We want to be a culinary destination. It’s only the beginning.”

The next day, about a dozen foodies joined the toques in the hotel’s Casa Twin Dolphin villa’s luxe living and dining room. As the chefs fielded audience questions on everything from their go-to comfort food to what inspires them, we sipped wine and noshed on bites they prepared beforehand, including a toasted sourdough cube slicked with buttery uni from Yao and a pan de sal (a sweet Filipino roll) doughnut drizzled with a pandan glaze (all recipes were provided to attendees afterward in a goodie bag with a Montage apron signed by all of the chefs).

The chefs flexed their epicurean muscles the following evening at Aventura Culinaria, a wine-paired dinner in Mezcal’s terrace next to the flickering fireplaces and infinity pool. Each chef prepared a course, and we were able to peek at the behind-the-scenes action with two TVs showing a live feed from the kitchen. Yao kicked off the meal with a light, fresh kombu-cured kanpachi with Sungold tomatoes and Thai basil.

Montage Los Cabos executive chef Xavier Salomon (known as “The Pope,” the well-connected toque is responsible for securing the stellar series lineups) took the next course: chilled, melt-in-your-mouth wagyu with salsa macha, panuchos (black-bean-filled tostadas), aged cotija and chile mol espuma.

Next came Phan’s daikon radish cake with spicy soy. Before dinner, he deprecatingly warned us about the unsightly appearance of the dish, but the rectangular slice was comforting and delicious.

Olalia served pancit palabok, noodles with Baja seafood and Mexican parsley in a shrimp sauce. Niyomkul followed it up with a tender grilled lamb chop, bamboo shoots, jungle curry eggplant, rhizome, Thai basil and a scoop of jasmine rice.

The weekend ended the next morning with one final meal. Phan and Olalia joined the foodies for a family-style breakfast. Over the three days, many of the attendees got to know each other, so it made for easy and fun conversation over flavorful chicken tamales, tropical fruit and loads of pastries. It was a fitting close to an intimate culinary weekend.

The Culinary Series debuted in July with a Maîtres Cuisiniers de France theme, featuring chefs Claude Le Tohic of One65 in San Francisco Gerald Hirigoyen of Piperade in San Francisco Eric Branger of The Ritz- Carlton, Los Angeles and David Serus of Montage Laguna Beach.

December 13 to 15 will spotlight women in gastronomy, including Tanya Holland of San Francisco’s Brown Sugar Kitchen Claudia Sandoval, a San Diego chef who serves as a judge on Telemundo’s MasterChef Latino Kim Alter of San Francisco’s Nightbird and Pia Quintana of Los Cabos’ La Lupita Tacos y Mezcal. And many more foodie experiences are in store for 2020 (February 7 to 9, May 29 to 31, July 17 to 19 and October 9 to 11).


A Culinary Event For Food-Obsessed Travelers

Before Jon Yao opened his heralded Taiwanese restaurant Kato in Los Angeles in 2017, he was on a different track, studying for the LSATs. Charles Olalia, the Filipino chef behind Los Angeles’ Ma’am Sir, felt obligated to follow in the steps of his doctor parents and take up medicine. Vietnamese food pioneer and San Francisco’s The Slanted Door mastermind Charles Phan’s parents pushed him to a career as an engineer or doctor, even though he dreamt of being a potter. DeeDee Niyomkul of Atlanta’s Chai Yo came from a family of well-known Thai chefs, but that presented its own set of pressures.

Their chef origin stories are fairly typical for children of Asian immigrants: parents prod them to pursue what they perceive to be successful careers, like medicine, law and engineering. Obviously, these culinary stars forged their own paths. Yet despite defying their parents’ wishes, the chefs revealed that what keeps them motivated day after day is their families.

The chefs shared their backstories and more at Montage Los Cabos’ new Culinary Series, a weekend of events centered on a food theme. “It’s important to tell a story through the lens of culture,” says hotel manager Victorio Gonzalez.

The gourmet gathering is an effort by the 2018-opened hotel to establish itself as a foodie destination beyond its modern Mexican fine-dining venue Mezcal and internationally influenced restaurant Marea. The ongoing series brings top chefs together to share their experiences and their food with Montage Los Cabos guests.

Each three-day weekend carries the same format: Fire Friday, a barbecue Talks & Bites, a panel discussion Aventura Culinaria, a five-course dinner and a VIP farewell breakfast with the chefs. You can book events à la carte or the full package of foodie festivities. The next Culinary Series is set for December 13 to 15.

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Charles Olalia's Longanisa Station

October’s Southeast Asian edition began with Fire Friday under the stars and strung lights on the Ocean Lawn, as the chefs cooked over flames.

Olalia’s savory linked longanisa sausage hung over a fire like a string of oversized meaty beads with “rice tamales” (Filipino sweet rice wrapped in banana leaves) toasting on the side. Yao offered a rich bite with his Mishima wagyu shortrib with Thai basil and Fresno chili, and Niyomkul added a flavor jolt with moo yang pork skewers, spicy papaya salad and sticky rice. Phan won over the crowd with large, luscious grilled scallops doused in a creamy lemongrass and chili beurre blanc.

The hotel also set up a couple of other stations, including one with desserts such as pumpkin crème custard topped with candied pepitas, coconut sorbet crowned with toasted coconut and lime shavings, and s’mores paletas (Mexican ice pops, which are a specialty at the property). A Veuve Clicquot cart kept everyone topped off with champagne, and a Clase Azul bar doled out tequila tastings.

As the live band’s guitar strumming mingled with plumes of smoke, foodies grazed among the outdoor stations. Because of the party’s limited size, there was never a line. This allowed attendees to linger and leisurely chat up the chefs, which was Montage Los Cabos’ goal.

“We thought it would be more meaningful to have intimate interactions to get to know the chefs,” hotel general manager Marco Ortlam says about the Culinary Series. “This brings people together for extraordinary food and beverage. We want to be a culinary destination. It’s only the beginning.”

The next day, about a dozen foodies joined the toques in the hotel’s Casa Twin Dolphin villa’s luxe living and dining room. As the chefs fielded audience questions on everything from their go-to comfort food to what inspires them, we sipped wine and noshed on bites they prepared beforehand, including a toasted sourdough cube slicked with buttery uni from Yao and a pan de sal (a sweet Filipino roll) doughnut drizzled with a pandan glaze (all recipes were provided to attendees afterward in a goodie bag with a Montage apron signed by all of the chefs).

The chefs flexed their epicurean muscles the following evening at Aventura Culinaria, a wine-paired dinner in Mezcal’s terrace next to the flickering fireplaces and infinity pool. Each chef prepared a course, and we were able to peek at the behind-the-scenes action with two TVs showing a live feed from the kitchen. Yao kicked off the meal with a light, fresh kombu-cured kanpachi with Sungold tomatoes and Thai basil.

Montage Los Cabos executive chef Xavier Salomon (known as “The Pope,” the well-connected toque is responsible for securing the stellar series lineups) took the next course: chilled, melt-in-your-mouth wagyu with salsa macha, panuchos (black-bean-filled tostadas), aged cotija and chile mol espuma.

Next came Phan’s daikon radish cake with spicy soy. Before dinner, he deprecatingly warned us about the unsightly appearance of the dish, but the rectangular slice was comforting and delicious.

Olalia served pancit palabok, noodles with Baja seafood and Mexican parsley in a shrimp sauce. Niyomkul followed it up with a tender grilled lamb chop, bamboo shoots, jungle curry eggplant, rhizome, Thai basil and a scoop of jasmine rice.

The weekend ended the next morning with one final meal. Phan and Olalia joined the foodies for a family-style breakfast. Over the three days, many of the attendees got to know each other, so it made for easy and fun conversation over flavorful chicken tamales, tropical fruit and loads of pastries. It was a fitting close to an intimate culinary weekend.

The Culinary Series debuted in July with a Maîtres Cuisiniers de France theme, featuring chefs Claude Le Tohic of One65 in San Francisco Gerald Hirigoyen of Piperade in San Francisco Eric Branger of The Ritz- Carlton, Los Angeles and David Serus of Montage Laguna Beach.

December 13 to 15 will spotlight women in gastronomy, including Tanya Holland of San Francisco’s Brown Sugar Kitchen Claudia Sandoval, a San Diego chef who serves as a judge on Telemundo’s MasterChef Latino Kim Alter of San Francisco’s Nightbird and Pia Quintana of Los Cabos’ La Lupita Tacos y Mezcal. And many more foodie experiences are in store for 2020 (February 7 to 9, May 29 to 31, July 17 to 19 and October 9 to 11).


A Culinary Event For Food-Obsessed Travelers

Before Jon Yao opened his heralded Taiwanese restaurant Kato in Los Angeles in 2017, he was on a different track, studying for the LSATs. Charles Olalia, the Filipino chef behind Los Angeles’ Ma’am Sir, felt obligated to follow in the steps of his doctor parents and take up medicine. Vietnamese food pioneer and San Francisco’s The Slanted Door mastermind Charles Phan’s parents pushed him to a career as an engineer or doctor, even though he dreamt of being a potter. DeeDee Niyomkul of Atlanta’s Chai Yo came from a family of well-known Thai chefs, but that presented its own set of pressures.

Their chef origin stories are fairly typical for children of Asian immigrants: parents prod them to pursue what they perceive to be successful careers, like medicine, law and engineering. Obviously, these culinary stars forged their own paths. Yet despite defying their parents’ wishes, the chefs revealed that what keeps them motivated day after day is their families.

The chefs shared their backstories and more at Montage Los Cabos’ new Culinary Series, a weekend of events centered on a food theme. “It’s important to tell a story through the lens of culture,” says hotel manager Victorio Gonzalez.

The gourmet gathering is an effort by the 2018-opened hotel to establish itself as a foodie destination beyond its modern Mexican fine-dining venue Mezcal and internationally influenced restaurant Marea. The ongoing series brings top chefs together to share their experiences and their food with Montage Los Cabos guests.

Each three-day weekend carries the same format: Fire Friday, a barbecue Talks & Bites, a panel discussion Aventura Culinaria, a five-course dinner and a VIP farewell breakfast with the chefs. You can book events à la carte or the full package of foodie festivities. The next Culinary Series is set for December 13 to 15.

11 Places To Visit In June

New Celebrity Beyond To Embark On Wellness-Centered Cruises

Charles Olalia's Longanisa Station

October’s Southeast Asian edition began with Fire Friday under the stars and strung lights on the Ocean Lawn, as the chefs cooked over flames.

Olalia’s savory linked longanisa sausage hung over a fire like a string of oversized meaty beads with “rice tamales” (Filipino sweet rice wrapped in banana leaves) toasting on the side. Yao offered a rich bite with his Mishima wagyu shortrib with Thai basil and Fresno chili, and Niyomkul added a flavor jolt with moo yang pork skewers, spicy papaya salad and sticky rice. Phan won over the crowd with large, luscious grilled scallops doused in a creamy lemongrass and chili beurre blanc.

The hotel also set up a couple of other stations, including one with desserts such as pumpkin crème custard topped with candied pepitas, coconut sorbet crowned with toasted coconut and lime shavings, and s’mores paletas (Mexican ice pops, which are a specialty at the property). A Veuve Clicquot cart kept everyone topped off with champagne, and a Clase Azul bar doled out tequila tastings.

As the live band’s guitar strumming mingled with plumes of smoke, foodies grazed among the outdoor stations. Because of the party’s limited size, there was never a line. This allowed attendees to linger and leisurely chat up the chefs, which was Montage Los Cabos’ goal.

“We thought it would be more meaningful to have intimate interactions to get to know the chefs,” hotel general manager Marco Ortlam says about the Culinary Series. “This brings people together for extraordinary food and beverage. We want to be a culinary destination. It’s only the beginning.”

The next day, about a dozen foodies joined the toques in the hotel’s Casa Twin Dolphin villa’s luxe living and dining room. As the chefs fielded audience questions on everything from their go-to comfort food to what inspires them, we sipped wine and noshed on bites they prepared beforehand, including a toasted sourdough cube slicked with buttery uni from Yao and a pan de sal (a sweet Filipino roll) doughnut drizzled with a pandan glaze (all recipes were provided to attendees afterward in a goodie bag with a Montage apron signed by all of the chefs).

The chefs flexed their epicurean muscles the following evening at Aventura Culinaria, a wine-paired dinner in Mezcal’s terrace next to the flickering fireplaces and infinity pool. Each chef prepared a course, and we were able to peek at the behind-the-scenes action with two TVs showing a live feed from the kitchen. Yao kicked off the meal with a light, fresh kombu-cured kanpachi with Sungold tomatoes and Thai basil.

Montage Los Cabos executive chef Xavier Salomon (known as “The Pope,” the well-connected toque is responsible for securing the stellar series lineups) took the next course: chilled, melt-in-your-mouth wagyu with salsa macha, panuchos (black-bean-filled tostadas), aged cotija and chile mol espuma.

Next came Phan’s daikon radish cake with spicy soy. Before dinner, he deprecatingly warned us about the unsightly appearance of the dish, but the rectangular slice was comforting and delicious.

Olalia served pancit palabok, noodles with Baja seafood and Mexican parsley in a shrimp sauce. Niyomkul followed it up with a tender grilled lamb chop, bamboo shoots, jungle curry eggplant, rhizome, Thai basil and a scoop of jasmine rice.

The weekend ended the next morning with one final meal. Phan and Olalia joined the foodies for a family-style breakfast. Over the three days, many of the attendees got to know each other, so it made for easy and fun conversation over flavorful chicken tamales, tropical fruit and loads of pastries. It was a fitting close to an intimate culinary weekend.

The Culinary Series debuted in July with a Maîtres Cuisiniers de France theme, featuring chefs Claude Le Tohic of One65 in San Francisco Gerald Hirigoyen of Piperade in San Francisco Eric Branger of The Ritz- Carlton, Los Angeles and David Serus of Montage Laguna Beach.

December 13 to 15 will spotlight women in gastronomy, including Tanya Holland of San Francisco’s Brown Sugar Kitchen Claudia Sandoval, a San Diego chef who serves as a judge on Telemundo’s MasterChef Latino Kim Alter of San Francisco’s Nightbird and Pia Quintana of Los Cabos’ La Lupita Tacos y Mezcal. And many more foodie experiences are in store for 2020 (February 7 to 9, May 29 to 31, July 17 to 19 and October 9 to 11).


Kyk die video: Theme: United States in Prophecy: April 5-2020 Sunday School: (Mei 2022).


Kommentaar:

  1. Nebar

    it is impossible to argue infinitely

  2. Sam

    I can advise you on this issue and specially registered to participate in the discussion.

  3. Pryderi

    Ja, regtig. Dit was en met my. Voer in ons bespreek hierdie vraag.



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