Unless you’ve been living under a rock in 2017 (and for that, well, maybe I can’t blame you, given the current state of the world), you’ll know that Emirates Palace has played host to a number of globally renowned chefs throughout the year. I’ve been lucky enough to visit for both Yde Andersen, and Norbert Niederkofler turns in the kitchen and was delighted to return to meet Chef Carlos on Sunday evening. A bit more about Chef Carlos: Carlos Gaytan is an inspiring success working his way up through the ranks of Chicago scene over the last two decades from dishwasher and pantry cook to Michelin starred restaurateur. His restaurant Mexique presents the bold flavours of his native Mexico prepared with the finesse characteristic of his French training. “I love traditional Mexican cuisine, but there’s always room for improvement,” says Gaytan. In his improbable Mexican-French melding, Gaytan pairs a traditional…
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]]>Emirates Palace has been knocking it out of the park recently! After my last (delicious) trip to meet Chef Hendrik Yde Andersen for lunch, I was more than happy to return and taste some of the dishes from Chef Norbert Niederkofler, the patron of the two Michelin star St. Hubertus restaurant (located at the Rosa Alpina Hotel in South Tyrol, Italy). Like Chef Andersen, Chef Niederkofler was generous enough to sit down for a few minutes and discuss his career and culinary passions with me. We talked mainly about his ‘Cook the Mountain‘ approach to food and fine dining. I have to admit that I am jealous of all the local sourcing he has access to and also impressed at all the future planning involved in scheduling a menu for the entire year, including planting and culling proteins. I also learned about his inspiring Care’s initiative, The Ethical Chef (which I would encourage…
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]]>Confession time. I cannot remember a time when I specifically have eaten or ordered caviar. Full disclosure? As of yesterday morning, I was not confident on how exactly it should be eaten. I know, you can take my foodie card away and revoke my privileges. Of course, I believed blinis, along with some other special condiments, were involved with the consumption of caviar, but that’s about where my knowledge ended. Enter, AmStur Caviar. First and foremost, caviar is a product, like champagne, that to me is immediately synonymous with luxury. It is in a category of food you only see on the menus of elite restaurants, or an item presented to first class passengers. Yesterday, at Emirates Palace, as Mr. Nick Narsavidze began to explain the different types of caviar, I didn’t realize how excited one person could be about the many details of caviar (and its consumption). With an enthusiasm that…
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