Kitchen Chat With Margaret McSweeney 3g4s59

KItchen Chat host Margaret McSweeney as she steps both into the future and back in time, to the hallowed, historic grounds of the Raffles London at The OWO. Experience the property’s recent magnificent transformation of the Old War Office, a building where history was profoundly made, from the days of Winston Churchill to Ian Fleming’s James Bond. Today, the historic building’s storied past seamlessly intertwines with Raffles London at the OWO’s unparalleled commitment to modern hospitality and culinary excellence. I especially enjoyed the exquisite Afternoon Tea. Just the name “Raffles” conjures images of timeless luxury and exotic elegance. The first Raffles opened in Singapore in 1887. Recently, host Margaret McSweeney took an extraordinary journey to witness the most anticipated re-emergence of one of the world’s most timeless luxury destinations. Discover how this Grade II* listed Edwardian masterpiece, completed in 1906, has been meticulously reborn as a beacon of elegance. Last year, Margaret had the honor of interviewing Philippe Leboeuf who at that time was the Managing Director of Raffles London at The OWO. His precious dog Archie ed them for the Kitchen Chat. Explore the magnificent, refurbished corridors and the innovative global kitchens that are ushering in a new era of gastronomy in London. Here is a look at our video chat: Raffles London at The OWO is a dazzling, contemporary landmark, embodying a rich historical legacy and the vibrant future of world-class, timeless luxury, history and hospitality. *Photo credit to Raffles for a few of the images included in video. The post Raffles London at The OWO: A Taste of Luxury, History and Hospitality appeared first on Kitchen Chat.

On this particularly timely edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality, host Margaret McSweeney whisks you away on a flavorful journey into the captivating world of Matcha! From World Tea Expo in Las Vegas and the Chicago Tea Festival, where the global popularity and ceremonial allure of Matcha was undeniably the “hot topic. Margaret as she explores what this powdered green tea is, by uncovering its fascinating history, its luxurious applications, and the warm hospitality that surrounds its preparation and enjoyment. We’ll hear from distinguished experts who are shaping the modern Matcha landscape. Included are Noli Ergas, a certified Japanese Tea Master from Sugimoto Tea, who will illuminate the traditional art and nuanced preparation of authentic Matcha. We’ll also connect with Don Ho, co-founder of BDH Consultants in addition to HairoUSA.com, to explore innovative perspectives and the expanding reach of Matcha culture. Discover Matsushita Tea Garden’s Ajan Sparkling Tea. Furthermore, we’ll glean wisdom from Mark Arathoon, the CEO of Blue Ocean Tea, as he shares his expertise on the broader tea industry and the rising prominence of Matcha. We will speak with a Japanese Tea Ceremony expert from the Japanese Culture Center in Chicago.    Here is our video chat: Finally, we’ll even get a taste of refined elegance as we explore the art of High Tea at The Balmoral in Edinburgh. (part of the Rocco Forte collection), featuring the distinctive touch of Matcha in pastries created by the talented Executive Pastry Chef Ross Sneddon We invite you to Margaret as we explore the captivating world of Matcha – a true taste of luxury, steeped in history and served with exceptional hospitality!  The post Matcha, Matcha, Matcha! appeared first on Kitchen Chat.

“The garden is the canvas, and we take all our inspiration from the garden and the seasons.” Executive Chef Luke Selby Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly special edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality. Margaret as she discovers an enchanting, Michelin-starred world in the heart of Oxfordshire, United Kingdom, on her first visit to the hallowed grounds of Le Manoir aux Quat’Saisons, A Belmond Hotel. This isn’t merely a visit to one of the world’s most exquisite resorts; it’s an immersion into an enchanting luxury oasis of sustainability where Michelin-star standards of gastronomy intertwine with a profound respect for the ecosystem, practices of sustainability, and history within the enchanting bounty of nature. Please enjoy our video chat here: Created by the legendary Raymond Blanc OBE, Le Manoir has held two Michelin stars since its inception in 1984, a testament to unwavering culinary artistry. On a side note, Chef Blanc has a new cookbook, Simply Raymond: Recipes from Home is now available. Beyond this celebrated estate’s pioneering commitment to sustainability, recognized with a prestigious Michelin Green Star, discover how Le Manoir’s philosophy, deeply rooted in its expansive organic kitchen gardens, seasonal harvests, and a zero-waste ethos, elevates the dining experience to a world-class level. Even the welcome amenity is a delicious presentation. Margaret in conversation with Executive Chef at Le Manoir aux Quat’Saisons, Luke Selby, who returned to Le Manoir in January 2023 after starting his career there in 2009 working alongside the legendary Chef Raymond Blanc. Traverse the resplendent grounds and gardens with Margaret and be transported from the meticulously cultivated vegetable patches to the serene Japanese tea garden, uncovering the secrets behind Le Manoir’s exceptional cuisine. Learn how the freshest, locally sourced ingredients, many grown mere steps from the kitchen, inspire the innovative menus crafted by Executive Chef Luke Selby and his esteemed team. More than just a luxury destination, Le Manoir aux Quat’Saisons is a living testament to the harmonious relationship between exceptional hospitality and environmental stewardship. Please refer to the library. www.clivenichols.com How fitting that the artichoke, a symbol of hope and prosperity, welcomes you to the property both as a sculpture and as a thriving part of the garden. Le Manoir is a place to celebrate. Margaret and her dear friend, May Wong, who lives in London, celebrated 40 years of friendship just as Le Manoir was celebrating 40 years. May’s sweet dogs, Lulu and George ed Margaret and May on this luxurious adventure. Savor the Day! The post Le Manoir aux Quat’Saisons: A Culinary Fairytale appeared first on Kitchen Chat.

Let’s explores the heart of Mendocino, California, and discover a true gem: the MacCallum House. This isn’t just a hotel; it’s a living piece of history, nestled in the heart of downtown, yet just a stone’s throw from the dramatic Mendocino Headlands and the crashing Pacific. Daisy MacCallum On this Kitchen Chat episode, Margaret McSweeney steps inside this beautifully preserved Victorian estate, built in 1882 as a romantic wedding gift for the legendary Daisy MacCallum from her pioneering father William Kelley. We’ll uncover the captivating story of the MacCallum family, whose influence shaped the very fabric of Mendocino. (You can even visit the Kelley House Museum which is across the street from MacCallum House). From the elegant rooms and lush gardens to the charming cottages, every corner of The Mac whispers tales of generations past. We’ll explore how this iconic property has gracefully evolved, seamlessly blending its rich heritage with modern luxury and unparalleled hospitality. Margaret sits down with General Manager Saya Hanson to discuss the delicate balance of preserving history while providing a truly exceptional guest experience. Margaret also chats with the renowned Executive Chef, Alan Kantor, at the MacCallum House Restaurant, one of the region’s most acclaimed dining destinations, and discovers the joy Chef Kantor puts into his culinary philosophy and his ion for fresh, local ingredients, which elevates the dining experience to new heights. Whether you’re craving an exquisite meal in the restaurant or a casual bite and handcrafted cocktail at the Grey Whale Bar and Cafe, MacCallum House offers some of the most wonderful experiences and flavors Margaret has discovered recently. Here is a look at our video chat: Executive. Chef Alan Kantor Smoking Gun Salmon Appetizer Margaret on this journey through time and taste as she uncovers the secrets of the MacCallum House. From its origins as a symbol of love to its enduring legacy as a cherished Mendocino landmark, this is a story of family, romance, and the magic that happens when history, luxury, and hospitality perfectly align. Savor the Day! The post MacCallum House: A Gem In Mendocino appeared first on Kitchen Chat.

This episode of “Kitchen Chat” journeys to the scenic Anderson Valley on the Mendocino Coast, where we discover the story of Fathers & Daughters Cellars, a winery born from a father’s ion and a daughter’s shared dream, now a multi-generational family venture. “It’s pretty special to ‘Taste at the Top,’” and this episode offers a one-of-a-kind introduction to their exceptional wines while overlooking the breathtaking Anderson Valley. Guy Pacurar and his wife Sarah Schoeneman are the co-owners of Fathers and Daughters Cellars. Check out our video chat here: Margaret McSweeney as she tastes the unique story behind Fathers & Daughters Cellars with each sip, learning how this family’s deep connection to the land translates into their handcrafted wines. The heart of their operation lies in their family’s storied Ferrington Vineyard, a 78-acre gem planted with Pinot Noir, Sauvignon Blanc, Chardonnay, and Gewürztraminer. These estate-grown grapes, along with the fruit for their Rosé of Zinfandel from the Nelson Family Vineyard in Ukiah and another select Anderson Valley Pinot Noir vineyard, form the foundation of their distinct portfolio. Beyond the exquisite wines, Fathers & Daughters Cellars offers a warm and welcoming experience, inviting wine lovers to share in their ion and learn about their winemaking philosophy. The post Fathers & Daughters Cellars: A Sip of Family Legacy first appeared on Kitchen Chat. The post Fathers & Daughters Cellars: A Sip of Family Legacy appeared first on Kitchen Chat.

In this episode, we embark on a sojourn to the breathtaking Mendocino coast, dramatic cliffs, whispering redwoods, and the understated luxury of  eco-elegance of the Stanford Inn By The Sea: Historic Farm and Eco-Resort. Here, amidst nature’s grandeur, we discover a sanctuary of sustainability, a haven where impeccable hospitality intertwines with a deep reverence for the earth. Margaret McSweeney as she engages in intimate conversation with Jeff and Joan Stanford, the visionary proprietors who have woven their ion for environmental stewardship into the very fabric of this remarkable eco-resort. Uncover the story behind the inn’s unique philosophy, a philosophy so deeply rooted in its lush, organic gardens that it is often whispered to be “a garden with an inn attached.” We’ll stroll through these verdant expanses, where the bounty of nature provides the inspiration for the culinary masterpieces crafted at the acclaimed Ravens Restaurant. (c) Daniel MacDonald / dmahoto.com Prepare to be “Wow’ed” just as Margaret was exploring the artistry behind Ravens’ dazzling and delectable vegan cuisine whose ingredients primarily come straight from the on-property garden. From innovative creations that redefine plant-based dining to irresistible desserts, we’ll delve into the secrets of the Ravens “origin story”, menu and the unwavering commitment to showcasing the region’s finest, freshest ingredients. Beyond the culinary delights, we will immerse ourselves in the program offerings at the wellness center and embark on a journey of joy. Many thanks to Jeff and Joan Stanford and the staff at Stanford Inn by the Sea for their gracious hospitality at this 100 percent pet friendly property. And thank you to Chalkboard Communications for this opportunity. This is a photo Margaret took at Stanford Inn. Even the cat takes a moment to Savor the Day! The post Stanford Inn By the Sea: A Deliciouos Taste of Wellness and Sustainability at the Only Vegan Hotel in North America appeared first on Kitchen Chat.

This episode of “Kitchen Chat” embarks on a journey to the enchanting Mendocino Coast, where we will explore the legendary Little River Inn, perched on a hillside with sweeping views of the Pacific Ocean. The tranquility, beauty and hospitality of Little River Inn have welcomed guests for nearly a century. It doesn’t matter if you are traveling solo, as a couple or with a family, Little River Inn can customize all that Mendocino Coast has to offer you such as outdoor excursions and culinary adventures. Here’s our video chat: Margaret McSweeney as she learns about the inn’s history from the gracious Cally Coombs-Dym, the fifth generation of the Coombs family and twice-great granddaughter of Silas Coombs, who built the main house in 1863. Discover how generations of the family have nurtured the inn’s legacy, meticulously preserving its timeless charm while embracing contemporary comforts. Relax in a rocking chair overlooking the majestic Pacific Ocean and sip a crafted cocktail featuring Mendocino Spirits partnership with Little River Inn that even includes Cally’s pickled produce from her organic kitchen garden. Savor the local flavors with dishes created by Executive Chef Marc Dym, a graduate of the esteemed Culinary Institute of America and his Chef de Cuisine, Sebastian Kaplan. Expand your palate and participate in one of the food festivals hosted by Little River Inn, including the Mendocino Coast Purple Urchin Festival. Executive Chef Dym collaborates with local chefs to create dishes with purple sea urchins which are destroying the kelp forests. Little River Inn also hosts a special tasting of foraged mushrooms with beer. From the freshest seafood to the finest wines, each dish is a celebration of Mendocino’s bounty and the family’s Finnish and Golden State traditions, reflected in signatures like Ole’s Hot Cakes, which offer the “miner 49-er Spirit.” Beyond the culinary delights, guests can Indulge in rejuvenating spa treatments, unwind on the pristine beach, embark on a scenic hike through the redwood forests, and even play on the property’s golf course which is designated as an Audubon Certified Sanctuary. Whether you’re seeking an intimate escape or a memorable family vacation, Little River Inn promises an unforgettable sojourn on the captivating Mendocino coast. Savor the Day and Savor the Sip! The post Little River Inn: Local Flavors and Majestic Views of Mendocino Coast appeared first on Kitchen Chat.

Get ready for a captivating journey to the heart of Mendocino Wine Country for a very special Kitchen Chat and Wine Tasting! Host Margaret McSweeney as she travels to the picturesque vineyards of Lula Cellars, a boutique winery nestled in the acclaimed “Deep End” of the Anderson Valley. This isn’t just any visit; it’s the 2024 harvest, a time of vibrant energy and anticipation, and Margaret is ing Hospitality Manager Kim Badenhop for a truly delicious and convivial experience amid the glorious ripe vines. Lula Cellars has garnered well-deserved praise for its handcrafted Pinot Noir wines, cultivating a dedicated following along the way. Their focus is laser-sharp: producing world-class Pinot Noirs sourced from their estate vineyards and other carefully selected sites within the Anderson Valley and the broader Mendocino County. Recognizing the diverse tastes of today’s wine lovers, Lula also crafts a range of other wines to complement their flagship Pinot Noirs. The driving force behind Lula Cellars is the shared vision of Proprietor Ken Avery and Winemaker Matt Parish. Their goal is simple yet profound: to create wines that are both approachable and unforgettable, wines that invite you in and leave a lasting impression. This customer-centric philosophy is woven into the very fabric of their business. Margaret as she sits down in the vineyard with Lula Cellars’ Hospitality Manager, Kim Badenhop amidst the bustling activity of the harvest. They’ll explore the compelling story of Lula Cellars, delve into the artistry of their winemaking process, and, of course, savor a tasting of their exceptional wines. You can hear the virtual “Bells of Friendship” ring as Margaret and Kim clink glasses in the final tasting on this rare Kitchen Chat and Wine Tasting which offers an enriching and delightful experience for any wine enthusiast. Also, check out the Lula Cellars Wine Club which is managed by Ken Avery’s wife, Joni. Thank you, Chalkboard Communications for this delightful and delicious opportunity to savor the sip at Lula Cellars. Here is a look at our chat: This content is only intended for people legal drinking age. The post Lula Cellars: Savor the Sip appeared first on Kitchen Chat.

Welcome to a very special edition of Kitchen Chat: A Taste of History, Hospitality, and Luxury, broadcasting from the iconic InterContinental Mark Hopkins San Francisco. Intercontinental Mark Hopkins Hotel – San Francisco, California. ©2024 Alan Blakely, All Rights Reserved. Perched atop Nob Hill, the InterContinental Mark Hopkins has reigned as a San Francisco landmark for nearly a century, a beacon of elegance and a witness to the city’s vibrant and transformative history. From its breathtaking panoramic views to the legendary Top of the Mark lounge, this distinguished hotel has played host to a constellation of illustrious dignitaries, celebrated figures, and discerning travelers from around the globe. Intercontinental Mark Hopkins Hotel – San Francisco, California. ©2024 Alan Blakely, All Rights Reserved. Kitchen Chat had the distinct honor of sitting down with the exceptionally gracious Creative Director, Connie Wong Perez. us as we delve into the InterContinental Mark Hopkins San Francisco’s captivating past, along with its pivotal role in shaping San Francisco’s legendary social scene, and the exceptional and exquisite experiences it continues to offer guests today. I was especially touched by the story of the Squadron Shot, a tradition that continues today. During World War II, soldiers would go to Top of the Mark for a shot of their favorite drink before shipping out and upon returning home. Families would watch the ships sail from the windows at Top of the Mark. Those who have served or who are serving are invited for a complimentary shot at Top of the Mark, an award winning sky lounge. And anyone can donate a bottle to continue this tradition. You can even write a personalized note to thank them for their service. Thank you again to Chalkboard Communications for this delicious and delightful stay at InterContinental Mark Hopkins. The post InterContinental Mark Hopkins: A Taste of Luxury, History and Hospitality appeared first on Kitchen Chat.

Let’s step into a realm of timeless elegance and culinary artistry in Edinburgh, Scotland and London, England at The Balmoral and Brown’s Hotel, where luxury, history and hospitality are brought to modern life as part of the Rocco Forte Hotels portfolio of extraordinary properties.   The Balmoral, a majestic hotel that captures the spirit of Scotland is located in the heart of Edinburgh and overlooks Edinburgh Castle. The hotel’s iconic clock tower, a prominent feature of the city’s skyline, has become a beloved symbol of Edinburgh. The hotel’s elegant interiors adorned with bespoke Balmoral tartan and inspired by the beauty of the Scottish Highlands, create a truly unforgettable experience. Settle in for a dram of whisky in Scotch , the hotel’s world-class whisky bar.   Tasting experiences are also available.  Brown’s Hotel is in the heart of London’s elegant Mayfair. Founded in 1832 by James and Sarah Brown, it’s one of London’s oldest luxury hotels and exudes traditional Victorian sophistication with modern amenities. A true highlight at The Balmoral and Brown’s Hotel is experiencing Afternoon Tea, where you are transported to a bygone era to experience the luxurious traditions and intricacies of the quintessential tradition. It was a delightful honor to meet Chef Ross Sneddon, the Executive Pastry Chef at The Balmoral while my friend May Wong and I were having Afternoon Tea in the gorgeous Palm Court. Chef Sneddon and I had our Kitchen Chat the following week at Brown’s where he was helping launch a special summer collaborative Afternoon Tea with Lock & Co in the opulent Drawing Room Drawing Room, a sumptuous space where royalty and luminaries have indulged in the exquisite pleasures of Afternoon Tea. Many of the pastries were inspired by Lock & Co hats. Both May and I donned our hats, and she even brought along her precious rescue dog, Lulu who ed us for tea. Chef Sneddon describes how The Balmoral and Brown’s have their own personalities and special traditions of Afternoon Tea. Both properties procure the finest loose leaf tea from The Rare Tea Company. The Balmoral features a ceremonial presentation where the teapot is held high above the table and poured in grand display. Omar, the manager at The Palm Court even creates and curates special tea offerings such as Chai and Bubble Tea, a modern twist to Afternoon Tea. Chef Sneddon enjoys including exquisite tea as a back note ingredient to enhance the depth of flavor of the pastries. The pastry with green matcha and Scottish strawberries was divine at The Balmoral. Chef Sneddon describes the sourcing of the luxurious Italian pistachios which are treasured by pastry chefs. The Bronte pistachios from Sicily are some of the world’s finest pistachios with their vibrant green nuts encased in royal purple. The pastries are traditional with a modern look. Enjoy a Taste of Luxury, History and Hospitality at The Balmoral and Brown’s Hotel. I look forward to exploring additional Rocco Forte hotels in future travels. Always take a moment and Savor the day AND Savor the sip of Afternoon Tea! The post The Balmoral and Brown’s Hotel: A Taste of Luxury, History and Hospitality appeared first on Kitchen Chat.

John Robert Sutton is known as the Indiana Jones of Food. As an accomplished food archeologist and importer of food which has taken him to over 120 countries, Sutton hosts Foods that Matter on Curtco Media. He shares some fascinating history about food and some great food trends around the world that you should know about. Check out our video chat here! From a plant based perspective Sutton shares the following: Honey will play a greater role as a natural binder in food bars. You see it already being used for sunflower seed bars. Cashew apples from Brazil are being used in ice cream. Sea buckthorn, bright orange berries which have the highest concentration of vitamin C are being used in teas and creams. Rosemary will play an important role in wellness, and more beverages will be infused with rosemary. Sprouted nuts will grow in popularity as they release nutrients and minerals. From a luxury splurge, Caviar of Kalix is one of the best caviars in the world and is often served at royal dinners and at the Nobel prize dinners. The post Foods That Matter with John Robert Sutton appeared first on Kitchen Chat.

Welcome to a very special edition of Kitchen Chat, where we meet an award-winning U.K. Master Chef and delve into his legendary world of luxury, history, and hospitality. I’m your host, Marga I want to McSweeney, and I’m delighted to take you on a spectacular journey to Loch Lomond, Scotland. Today, we’re visiting Cameron House, a historic baronial stone castle nestled on the shores of Loch Lomond. This renowned resort has a rich history, hosting dignitaries and royalty over the centuries. me as we explore its luxurious amenities, appointments and ambiance from its award-winning spa to its exquisite dining options. My dear friend May Wong and her dogs ed me on this journey. Our special guest today is the humble, remarkable, and ionate Chef Rohan Wadke. He has been instrumental in elevating Cameron House’s culinary offerings, earning the resort prestigious accolades, and drawing discerning guests from around the world. Chef Rohan, generously shares insights into his culinary journey, his innovative dishes, and the sustainability initiatives he’s championing at Cameron House. Prepare to be captivated by the enchanting atmosphere of Cameron House and the culinary artistry of Chef Rohan. Let’s embark on this gastronomic adventure together. Savor the day! The post Cameron House on Loch Lomond and Chef Rohan Wadke appeared first on Kitchen Chat.

“The table becomes the bridge to our cultures.” Caryn Antonini My dear friend, Caryn Antonini is a culinary ambassador who reminds us that food is what connects us around a global table. Influenced by her father and worldwide travels, Caryn has launched Cultivated by Caryn, a podcast and radio show to share her love of cooking, dining and bridging cultures. She also did a TedX Talk about the Language of Food After being introduced by our mutual friends, Max Tucci and Jennifer English, Caryn and I met in person last summer while we were both in the South of . We explored the outdoor food markets in Saint Tropez, dined at the historic Cafe Senequier and met again in Palm Beach for a Kitchen Chat and a lunch at Cafe Boulud at The Brazilian Court with my friend, Nancy Davis, founder of Race to Erase MS. Here’s a look at our video chat: Caryn and I are both honoring our late fathers who made the world a little smaller through their global palates. Caryn emphasizes the importance of sharing one’s heritage through family recipes and to make the time to sit down with others to share a meal. Here is her family recipe for Springerle Cookies. Springerle Cookies These beautiful, traditional anise flavored cookies originated in many centuries ago, made of a few simple ingredients and shaped with wooden or clay molds. My Danish grandmother used to make these cookies every year at Christmastime and send in large silver tins.     Ingredients: 4 eggs 1 lb (about 4 cups) sifted confectioner’s sugar 20 drops anise oil 4 cups all-purpose flour, sifted 1 teaspoon baking soda Crushed anise seeds With a hand blender, beat eggs until light. Gradually add the sugar and continue to beat on high speed for about 15 minutes or until mixture resembles soft meringue. Add anise oil.  Sift together flour and baking soda. Gradually blend into the sugar mixture on the lowest speed.  Cover the bowl tightly with aluminum foil or plastic wrap for 15 minutes – this allows for easier handling. Divide dough into thirds. On a lightly floured surface, roll each piece into an 8-inch square, a little more than ¼ inch thick. Let stand for 1 minute. Dust springerle rolling pin or mold with flour. Roll or press hard enough to make a clear design. With a sharp knife, cut the cookies apart at the seams. Place cookie shapes on lightly floured surfaces. Cover with a dishtowel and let stand overnight.  Preheat oven to 350F Grease cookie sheets and sprinkle each with 2 – 3 tablespoons crushed anise seeds. Brush excess flour off the bottom of cookies. With a finger, rub the underside of each cookie with cold water and place on cookie sheets. Bake at 300F for 20 minutes or until cookies become a light straw color.  Enjoy! What are some of your favorite family recipes? Savor the day! The post Caryn Antonini and the Language of Food appeared first on Kitchen Chat.

Emmy Award Winning Actor and Daytime TV’s favorite villain, Thaao Penghlis, recently released his cookbook: “Seducing Celebrities One Meal at a Time.” This Australian-born Renaissance Man has traveled the world and hosted memorable dinner parties in his Hollywood Hills home with high profile celebrities. While this cookbook imagines the perfect meals for celebrities he has met, his actress friend Doris Roberts once wrote a thank you note praising his meticulous detail to the ambiance, food, and presentation. Kourabiedes literally changed his life. While Thaao was working as an apprentice at an art gallery in Manhattan, Jacqueline Kennedy knocked on the door. The gallery owner was out to lunch so Thaao invited then Mrs. Kennedy to have some tea and kourabiedes which he had baked. How ironic that the son of Greek immigrants would serve Greek wedding cookies to the future Mrs. Onassis. Of course the featured entree that Jacqueline Kennedy Onassis inspired was Thaao’s Moussaka. recipe (See below for recipe). He shares his delicious touches to this Greek dish including shiitake mushrooms and peeling the eggplants to remove any bitterness. Thaao also highlights delightful stories about other celebrities during our Kitchen Chat. Thaao hosts a podcast called “Thaao Penghlis’ Lost Treasures,” a thrilling detective story-style exploration of Greece’s greatest contribution to the world’s literature, the poet Homer. Here is Thaao’s great wisdom for life and success. Never allow people to be the leaders of your life or tell you what’s next. I believe you plant your own seeds and trust. If someone’s not opening the door, it’s meant that you look elsewhere. Don’t let them be your dominant in the ways they’ve taken you away from something. Out create them. Make your life great. Don’t shortchange it. Don’t let people dismiss you. If they do it means that you have just been blessed by someone who has let you go onto another side of your track. Be the cause and not the effect. Enjoy the great recipes and stories in Seducing Celebrities One Meal at a Time. Here is Thaao’s recipe for Moussaka in his cookbook. INGREDIENTS 6 medium size eggplants 3 pounds ground beef 1 large onion salt and pepper 4 tablespoons Herb de Provence 2 large garlic clove, finely minced 1 pound canned sliced tomatoes 3⁄4 quarters cup tomato puree 1 pound sliced mushrooms 6 tablespoons flour white pepper 4 cups hot milk 6 eggs 3 cups grated Parmesan cheese 3 cinnamon sticks  INSTRUCTIONS Peel all the eggplants as I found the skin could be bitter. Slice thinly and pan fry lightly in olive oil. Set aside in a colander to drain the oil and cover. In a large pan brown the mincemeat in olive oil. When done, cover the meat so it does not dry. Take the chopped onion and garlic and lightly brown adding salt, pepper, pepper and salt. Stir and add the chopped mushrooms until done. Mix in the sliced tomatoes and the tomato purée. Cook together for ten minutes and finally add the mincemeat and sticks of cinnamon. Cover and slowly cook for an hour, stirring every fifteen minutes. In a large baking pan place a layer of eggplant until the base is covered. Cover entire pan with the meat mixture and pour Parmesan cheese across the top. Repeat the process three times until the layer reaches almost the top of the pan. The Béchamel sauce begins with melting a stick of butter and at the same time heat the milk so it will be ready with the final stage of the sauce. Add salt and pepper along with the flour stirring constantly so the paste doesn’t stick. Slowly pour the hot milk into the mixture and keep stirring so it won’t curdle. Beat up the eggs and add one cup of the sauce into the eggs and mix it together thoroughly. Add the egg mixture into the sauce stirring quickly and then turn off the heat. Add the Béchamel sauce over the top of the pan, covering the entire layer, and generously sprinkle over the Parmesan cheese. Bake the Moussaka for an hour. When the top is golden brown remove and let stand for a minimum twenty minutes. Sprinkle finely chopped parsley over the dish, cut in squares and serve. I sometimes will place the Moussaka over a helping of mashed potatoes with a Greek salad comprised of Arugula, sliced watermelon, Serves 11 Savor the day! The post Thaao Penghlis: How Kourabiedes (Greek Wedding Cookies) Changed His Life appeared first on Kitchen Chat.

Celebrity Chef Dave White recently released his first cookbook “Salted:A Recipe Book with a Story to Tell.” This new book spotlights 50 of his favorite recipes and adventurous travels (photos included) around the world. Check out our video chat below. Before he was the chef on Bravo’s “Below Deck Mediterranean,” Chef White cooked in some of the finest kitchens in London and Paris and was a top competitor skier. In the book’s endorsement, Captain Sandy Yawn writes that Chef White “was the best chef on Below Deck Med.” With mountaintops and valleys in his life, Chef White shares how cooking saved him. He is a big advocate for mental health and openly speaks about his own challenges. Having grown up near London, Chef White has a ion for Fish’n Chips and hopes to one day open a restaurant. Meanwhile, he continues his culinary adventures on land and sea. Recipes from his cookbook Salted: A Recipe Book with a Story to Tell include Grilled Salmon (pictured above), Charred Basque Octopus and many other tastes from around the world. Here are Chef Dave’s top tips for the home chef: When you are cooking, it needs to be fun. I never write lists when I go shopping. See what’s fresh and organic and what they brought in that morning. Then create something around that ingredient. Season fish and meat treating them both the same. Let it set out for an hour before you cook it. Bread doesn’t have to be complicated. Just get good flour, all purpose and some quick yeast. Put it together in one pot, warm water, rest and a tiny bit of sugar. Don’t overthink. Let it proof once and just bake it at a high heat. It really isn’t that complicated. A bonus tip from Chef Dave White is to use Maldon Sea Salt from Cornwall. What is your favorite salt? Savor the day! The post Celebrity Chef Dave White Sets Sail with “Salted” appeared first on Kitchen Chat.

Monica Rothgery, former COO of KFC US, part of Yum Brands, shares inspiring lessons about excellence along with surprising insights into fast food kitchens. Monica’s recent book, “Lessons from the Drive-Thru: Real Life Wisdom for Frontline Leaders” goes beyond optimal team management practices and provides great advice for everyone who is pursuing excellence in their lives. A great tip to attract and retain loyal employees and to create an environment where team feel valued is to invest both monetary and relationship capital. Engagement is essential. Take the time to learn about your team and always show respect. The team impact the customer experience. Monica’s advice to optimize customer service is to not overreact or take things personally. She taught her team to respond to a frustrated customer by saying: “That shouldn’t have happened. Let me fix it for you.” That validating response can help diffuse emotions. Her customer service tip can be applied in many home or business life situations. She emphasized that frontline management greatly impacts people, not only the team but also the customers. Many first jobs are at fast food restaurants. Management needs to realize that they have the power to positively change lives. You may be surprised to learn about the time and effort KFC and Yum Brands take to innovate new flavors and offerings. The Food Innovation Team even studies trends in fine dining as part of their innovation and creation approach. Chicken and Waffles and Nashville Hot are examples of this practice. Bottom line, Monica encourages everyone to increase the top line of life, i.e. finding and doing the things that bring joy. She recommends writing down what depletes you and what brings you joy and fulfillment and to focus always on the joy. Monica reminds us that abundance follows joy. Savor the day! The post Monica Rothgery: Lessons from the Drive Through appeared first on Kitchen Chat.

Thanks to Executive Pastry Chef Riccardo Meniccuci and his team, Beverly Wilshire is a sweet destination, especially during Oscars Week. This year’s amenities included a film projector made of Valrhona Manjari, a luxury chocolate, in addition to a thoughtfully designed and braided croissant representing the team of talented people required to create a film. And of course it was topped with gold! Beverly Wilshire, a Four Seasons Hotel, has a long history within the entertainment industry. This luxury hotel opened in Beverly Hills in January of 1928. The Beatles even held their first press conference in the Champagne Room. Here’s a look at our video chat: And who can forget the iconic movie Pretty Woman starring Julia Roberts that featured Beverly Wilshire. Several menu items at The BLVD recognize the film including The Pretty Woman Cocktail, and Chef Meniccuci created a chocolate stiletto amenity as a nod to the movie, too. Chef Meniccuci is a Food Fashionista. He grew up in Florence, Italy where many of his family are fashion designers. He brings that same talent and aesthetic in deg the exquisite desserts at Beverly Wilshire along with a Michelin-starred culinary background. Here are Chef Meniccui’s three top tips for the home pastry chef: When you make pastry cream, you don’t need to boil your milk. It’s very important. Otherwise you cook the proteins of your milk and it tastes different. Always mix your dry ingredients with a whisk so you don’t have chunks of flour in your mix. Don’t ever feel afraid to leave your comfort zone. There is no losing or winning, only trying. Beverly Wilshire is one of my favorite hotels in the Los Angeles area to stay and to host events. This historic place provides a taste of luxury at every turn, and their staff is professional and always willing to accommodate and personalize your experience. The BLVD staff even printed customized keepsake menus just hours before a pre-Taste Awards party that I hosed to honor my friend, Lisa-Renee Ramirez, Emmy-Award winning executive producer, director and creator for Allen Media Group. Thank you, Beverly Wilshire and Chef Menicucci for this Kitchen Chat along with the photos you provided. Thank you, foodie friends! What are some of your favorite destinations? Savor the day! The post Executive Pastry Chef Riccardo Menicucci: A Taste of Luxury, History and Hospitality at Beverly Wilshire, a Four Seasons Hotel appeared first on Kitchen Chat.

As we await the beautiful produce that will soon be arriving at our Farmer’s Markets, I thought it would be a good time to celebrate Spring with this encore piece featuring Alice Waters. Always to take a moment and Savor the Day! Margaret McSweeney and Alice Waters Chef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as “Queen of the Garden” that featured produce from her parents’ Victory Garden. This win was just a mere glimpse into her future as an award winning chef, cookbook author, philanthropist, activist and advocate for sustainability and freshly grown produce. Recently, Chef Alice Waters graciously greeted me at her Chez Panisse office in Berkeley. A lovely glass teapot sat atop the small round table. She had filled the teapot with her favorite recipe from the garden — fresh mint with hot water. We sipped and chatted about her latest book Coming to My Senses: The Making of A Counterculture Cook. She shared stories and lessons from her edible education including life changing moments in when she discovered the incomparable tastes of the farmers markets, including les fraises des bois (strawberries from the woods). Chef Alice Waters brought back the literal and figurative seeds that would become the harvest of a delicious revolution. The actual seeds she planted in her backyard at Berkeley were the ingredients of a Mesclun Salad originating in Provence, . Almost every dish at Chez Panisse has a little salad. Chef Waters explains, “A salad punctuates something that is rich and brings balance to the plate.” Her favorite quotes include: “The destiny of nations depends upon the manner in which they were fed” Brillat-Savarin and “We are what we eat.” Chef Alice Waters explains that “When you eat fast food, you eat the values of the fast-food culture – that farming and cooking are drudgery. Food is something precious and should not be wasted.” Her ion for sharing this lesson with others, especially children, became the impetus of The Edible Schoolyard Project. Chef Waters emphasizes a key tenet to an edible education: “Don’t ever compromise the idea of sustainability. That’s the bottomline.” Here are three tips from Chef Alice Waters for the home chef: “It’s important to cook everyday.” Take the time to make point of sitting with friends or family and gather for a meal at the table. “ the farmers’ markets. It’s important to give the money directly to the people who grow the food.” Plant something whenever you can. That’s so important for the planet.” Here is a link to her latest book: Coming to My Senses: The Making of A Counterculture Cook Savor the day! The post Chef Alice Waters – Queen of the Garden Encore appeared first on Kitchen Chat.

“Latin American Cuisine is like a house. I see Mexico as the front door with all the dishes we are most familiar with. But once you open and walk through that door, you can see twenty other kitchens full of food, vibrancy and amazing ingredients.” Sandra Gutierrez Sandra Gutierrez and I met in the White House Garden in 2015 during an International Association of Culinary Professionals conference. We have become dear friends throughout the years on our respective culinary journeys. Sandra has written four cookbooks and is an award-winning journalist. In 2019, her work was recognized as part of the permanent FOOD exhibition at the Smithsonian National Museum of American History. On September 15, 2021, in celebration of Hispanic Heritage Month, Sandra was honored by the Smithsonian Institute as a Woman to Know and one of seven Latinas Who Shaped American Culture. Sandra Gutierrez is known as The Julia Child of Latin American Cuisine. Just as Julia brought authentic French recipes to the home cooks in America, Sandra has brought authentic recipes from Latin America to the homes cooks in America. Further uniting them in culinary history, Julia and Sandra even share the same publisher, Knopf. Sandra’s new book, “Latinisimo: Home Recipes from the Twenty-One Countries of Latin America” is the book she has had in her heart for thirty years. During our Kitchen Chat, Sandra provides insights into and recipes reflecting the cultural fusion through food across Latin America. She begins in her grandmother’s kitchen in Guatemala and takes us on a delicious journey of shared ingredients that are prepared in ways that reflect the uniqueness of each country throughout Latin America. Sandra explains how the recipe for Lomo Saltado, the national stir-fry of Peru, depicts cultural culinary fusion with ingredients from Inca (potatoes and tomatoes) beef tenderloin (loco) brought by Europeans and soy sauce (sillao) from Asia. On a side note, I especially enjoyed the Brazilian recipes in Sandra’s cookbook. During my graduation school days, I actually lived in Rio de Janiero and enjoyed eating the fejoida and other delicious meals there. As the Brazilians so beautifully say, “Aproveite” which is my life’s tagline to Savor the Day. Enjoy this delicious journey with Sandra Gutierrez in her latest book, LATINISIMO and discover the flavors of Latin America. The post Sandra Gutierrez: The Julia Child of Latin American Cuisine appeared first on Kitchen Chat.

“Everything changes. The only thing that remains immovable across the centuries and fixes the character of a people is cooking.” Victor Hugo The Cathedral de Notre Dame holds a special place of legacy for Chef Florian V. Hugo and for me. Chef Florian is the great great great great great-grandson of the literary maestro Victor Hugo, author of Hunchback of Notre Dame, Les Miserables and many other great works. He is an accomplished French chef who has lived and worked in New York City for two decades. He was mentored by Chef Alain Ducasse and he studied under Chef Paul Bocuse. Chef Florian is author of “Les Contemplations Gourmandes” a biographical cookbook which is an homage to Victor Hugo. Our mutual friend, Rita Jammet, Chief Bubble Officer and a founder of La Caravelle Champagne, introduced Chef Florian and me. Rita knows of my deep connection to Notre Dame. Notre Dame was the last place my father visited in Paris before he ed away in the Charles de Gaulle Airport. His colleague who was traveling with him said they walked through Notre Dame for an hour, and that my father lit a candle and said a prayer of forgiveness and blessing for someone who had wronged him in a business deal. During this Kitchen Chat, Chef Florian and I discuss Notre Dame and how this majestic cathedral reflects an important lesson and inspiration to rebuild and restore when we encounter unexpected challenges in life, both from a professional and personal perspective. It is exciting that Notre Dame will be reopening later this year. Michel Picaud, president of Friends of Notre Dame de Paris has worked hard to fundraise across the globe to help restore this important place. If you are interested in helping restore and preserve this place of history, here is a link to donate. Check out our video chat here: Chef Florian also discusses the journey of writing “Les Contemplations Gourmandes”as a way to honor Victor Hugo and to get to know his forefather through their mutual love for food. He used letters, writings and menus of dishes that Victor Hugo loved, and Chef Florian created the delicious recipes. What a special delight to see a photo of Victor Hugo’s “potager” kitchen garden in Guernsey where he was exiled after standing up to Napoleon. Chef Florian featured a handwritten note from Victor Hugo in 1860 that reads, “Aujourd’hui pour la 2 fois de l’annee, nous avons mange de nos asperges,” which roughly translated means: “Today for the second time this year, we ate asparagus from our garden.” Chef Florian recounts how he has read so many books by great people about Victor Hugo and his life; however, he felt that he got to know his ancestor on a personal level through this book. On a personal note, my culinary journey with Kitchen Chat has helped me get to know and understand my father through conversations about food and sitting at the table to share meals with some wonderful people in the industry. It was a true honor to meet and befriend Chef Florian Hugo.Just as Victor Hugo once wrote: “Everything changes. The only thing that remains unmovable across the centuries and fixes the character of people is cooking.” What are some treasured recipes that have been handed down in your family? Savor the day! The post Chef Florian V. Hugo: A ion for Notre Dame and French Cuisine appeared first on Kitchen Chat.