Academy Award winners Three 6 Mafia stopped by our cover shoot with Chef Wolfgang Puck at Spago in Beverly Hills! After the shoot, Juicy J and DJ Paul joined Wolfgang in the kitchen to grill up some juicy steaks. Three 6 Mafia has a new cooking show coming out soon, as well as their new album, Laws of Power in June.
Watch their new video Feel It below and stay tuned for more info on their upcoming cooking show!
Check out the next issue of FOOD in stores March 2.
What are you doing for Valentine's Day?
With Valentine's Day near, you�re probably thinking chocolates, candles, wine, dinner for two, paper hearts, and flowers. But considering the special day falls on a Sunday this year, why not choose to make it a brunch? Forget the candles and treat your sweetheart while the sun is in full swing. Take a walk in the park, see a matinee and round it off with a lovely meal for two during the day. Luckily, some of my favorite restaurants in Manhattan are offering a special Valentine�s Day brunch menu. Even if you can�t take your sweetheart to Paris or Rome, these two places provide the perfect backdrop to make you forget you�re even in the city.
Caf� Sabarsky, one of Chef Kurt Gutenbruner�s fleet of Austrian gems, exudes an old world Viennese atmosphere. Get there early, and take a tour through the Neue Gallery. Then settle down for rosti with lobster, fennel and oranges and make your way through the thyme-roasted venison with celery root puree and lingonberry crepes. If that doesn�t win your loved one over, a decadent chocolate sphere with chocolate hazelnut mousse and nougatine will surely do the trick. If Vienna invokes thoughts of Strudels (above), fragrant coffees, and that boat ride down the Danube, Caf� Sabarsky will have its regular menu on hand as well.
The Orsay balcony is perfect for brunch.
If you�re saving Austria for an anniversary trip, but you�re not holding back on Paris, one can easily walk to a local French haunt to bring back and reignite some of that l�amour, French-style.
Orsay's decadent cheesecake
Orsay will save you the hassle of flying, and of course, customs. One step into this classic French brasserie in the upper east side of Manhattan will take you to a place that you could easily find next to Place des Vosages. Orsay�s brunch menu consists of some of the classics like Croque Monsieur and Steak Tartare, but if you�re the type that quickly moves to dessert�my favorites are the ile flottante, and tarte tatin. Oh why not? Just go for it. Besides, the best part about Valentine�s Day brunch is having the rest of the afternoon to walk off all those cr�me caramels and br�l�es.
- JY Kim
For additional information:
Caf� Sabarsky
www.wallse.com
1048 Fifth Avenue
New York, N.Y. 10028
212-288-0665
Orsay
www.orsayrestaurant.com
1057 Lexington Avenue
New York, N.Y. 10021
212-517-6400
Order in time for Valentine's Day!
We all have some nostalgic memory of candy necklaces and
bracelets from our childhood; which I must add, you can still purchase. Those
pastel-colored discs cracked when you bit into them, sounding more like a tooth
breaking than a delightful sugar snack, but still, you simply loved them.
Artisan du Chocolat Pearls
Graduating from one bauble to the next, if pearls tasted
sweet, they would come from Artisan du Chocolat. The pearls they create are
stunning enough to string, but are better left to eat since they�re filled with
dark chocolate ganache. If pearls aren�t your style, the boutique boasts an
array of chocolates to satisfy ones eclectic palate. From basic pantry bars for
your sweet tooth, to more unusual flavors like Sage and Thyme Salted Caramels,
and Tobacco to mention a few.
Artisan du Chocolat
If nibbling into these sinful treats weren't enough, the boutique on Westbourne Grove has an intimate seating area, where one can drink these morsels instead. The menu contains basic staples like hot chocolates, to more elaborate selections of chocolate tarts, mousse, fresh fruit dipped in melted chocolate, and then my personal favorite -- chocolate cocktails. Can one be on a sugar high and buzzed from alcohol at the same time? Only one way to find out. Artisan du Chocolat can satisfy everyone's chocolate needs minus a directory to the dentist. Better yet, don't even mention it to your dentist.
- JY Kim
www.artisanduchocolat.com
I was assigned to try out The OXO Tower on one of the coldest afternoons in London during a recent trip. Of course walking along the river didn't help...at that point, my thoughts were on the warmth of my friend's basement flat in Primrose Hill. But after a short, five minute walk from the Waterloo station, it was hard to miss the tower overlooking the Thames River, and of course the large letters of 'OXO' running along the face of it.
The Brasserie sits facing the water with its grand views. From here you can see The London Eye, St. Paul's cathedral, and the Norman Foster building to mention a few, but soon all this becomes secondary as your taste buds grab onto each savory bite of your first course. The red wine helped ease my shivering hands from the cold, and the appetizer of Prosciutto 'San Daniel' with fig chutney, and Gorgonzola panna cotta placed my
Ginger, Plum and Strawberry Sorbets
Rocket Hazelnut Salad
8 oz. Rocket & frisee mix (Arugula)
4 oz. Crushed hazelnuts
Red wine and walnut oil dressing
Winter fruit chutney
Cracked black pepper
2 slices of prosciutto per serving
Red Wine & Walnut Dressing 40 servings
1 1/2 Cups red wine vinegar in thermo blitz
then add
1/2 Cup walnut oil
1/2 Cup olive oil
Salt + pepper
Orange Truffle Honey 15 servings
Mix together:
1/2 Cup organic honey
2 T truffle oil
2 oranges zested
mind in a trance of
blissful rest. After a few shared topics, my guest and I were silenced by the
simplicity and richness of each course. Each ingredient on the plate stood on
it's own, but blended seamlessly together like a duet when combined. The
pan-fried bass was cooked delicately, crisp yet still moist, served with a fine
herb mash, and spinach saffron sauce that created a delicate balance of savory
and tart. Balancing all this with wine, dessert was a must, as curiosity now
peaked my temptations. Satisfyingly full, but with room to taste, my guest and
I shared a plate of the Sorbet Trio. The plum and strawberry sorbet belted its
high berry notes, while the ginger sorbet delicately hummed its flavor. By the
end of the meal, I had long forgotten about the cold, and going back to the
flat was now the last thing on my mind.
The Brasserie is formal enough for a business lunch, but still evokes a comfortable inviting atmosphere to bring the family. Chef Deon Jansen skillfully combines various global touches to create a modern cuisine to compliment the aesthetics of the OXO Tower. The menu is divere enough for those seeking vegetarian options, as well as for those looking to give their taste buds something to linger over for days to come.
14 oz. Gorgonzola
2 Cups cream
1 Cup milk
4 leaves gelatine soaked in warm water
Pinch salt
1. bring cream and milk to the boil
2. add gelatine that has been soaked and squeezed any water out
3. whisk in slowly the Gorgonzola and pinch of salt
Pour into mould and set in fridge
To Arrange Salad:
Place prosciutto in centre of plate with rocket and frisee leaves around.
Place winter fruit chutney and pannacotta side by side and drizzle with truffle honey.
-- recipe courtesy OXO and
Chef Deon Jansen
A 15-Year-Old Dalwhinnie pairs beautifully with decadent mousse.
The Singleton of Glendullan Smooth and spicy, then soft and pleasantly sweet.
DIY Pairing: Homemade pizzas or Caprese salad made with tomato, basil and mozzarella will bring out the pleasant sweetness of the whisky. This pairing is sure to satisfy even the pickiest eater (or those with the most Americanized tastes).
Oban 14-Year-Old
Autumn fruits, dried figs and honey-sweet spices with a light smokiness.
DIY Pairing: A simple buttered pasta with Parmigiano Reggiano cheese is a fantastic pairing with Oban because it helps illuminate the honey-sweet spices. Best of all, it's a simple and quick meal to make.
Lagavulin 16-Year-Old
An intense, smoky-sweet single malt with sea salt flavors and a huge finish.
DIY Pairing: Lagavulin is most easily paired with a strong and flavorful cheese. So why not be authentic to the region and stick with an Islands cheese such as Stilton served with crackers or toasted bread? The cheese will bring out the big finish of the whisky and impress your guests.
Dalwhinnie 15-Year-Old
Smooth and soft with heather, honey and delicate spice; creamy, not dry.
DIY Pairing: You can serve the perfect dessert such as homemade chocolate mousse or apple pie with vanilla ice cream. Your guests will be delighted by a homemade dessert and will enjoy Dalwhinnie all the more.
While many people are familiar with wine and food pairings, most might be surprised to know that whisky can also be a great accompaniment to food. As the Master Distiller Emeritus of the Classic Malts Selection, the largest portfolio of single malt whiskies in the world representing all distilling regions of Scotland, I lead whisky tastings around the globe and work with world-renowned chefs to create pairing menus for every type of cuisine.
Serving Classic Malts Selection whiskies with food is an excellent way to introduce friends and family to the single malts and show them the diversity and quality of the entire portfolio. Host your own pairing dinner with dishes made to bring out the unique and distinctive qualities in each of the single malts and your guests are bound to love it. Below are tasting notes for the whiskies, along with do-it-yourself food pairings that you can easily try at home. You're sure to impress those that you invite with some tasty dishes and provide them with a profoundly more educated stance on single malt whiskies.
Oban whisky paired with fresh figs and cheese.
Talisker 10-Year-Old Smoky-sweet with a hint of sea salt and a warming, peppery finish.
DIY Pairing:Serve your guests some fresh and thinly sliced salmon with a toasted baguette to bring out the hints of sea salt in the whisky. This is a simple dish to serve but one of the strongest, most noticeable pairings.
Glenkinchie 12-Year-Old
A light, delicate whisky; sweet and creamy with a subtle floral fragrance.
DIY Pairing: Why not expand your horizons and attempt to make your own sushi? The sushi will pair excellently with Glenkinchie and your guests will be in awe of your skills in the kitchen. As another option, try serving the sushi sashimi-style without the rice.
A word to the wise - most people have not had the ability to taste this amount of whiskies in one setting, so it is always good to advise your guests about responsible tasting. It is also good to note that dilution is not to be looked down upon! It is always worth making the point that adding water opens the whisky up in terms of its complex aroma while taking away any harshness of the neat spirit, which can in any case be overwhelming when drinking it with food, and particularly with delicate dishes. As I like to say, there's no wrong way to enjoy whisky!
FOOD was recently invited to lunch at the new set of "5 Ingredient Fix" with Claire Robinson. You can catch Claire's show and all her delicious recipes every Saturday at 12:30pm ET/PT.
Chef Seth Levine and Brianne Carmody from The Brooks Group (center) checking out the new set with Claire.
Too cool! Chef Eric Ripert, Chef Seth Levine and Chef Daniel Boulud with The FOOD Magazine at Georgica in The Hamptons - Labor Day Weekend!
Photos: Getty/WireImage/Jerritt Clark
Chef G.
Garvin is really "heating it up" as
the host of two hit television series "Turn
Up the Heat with G.Garvin" and "The
Road Tour". He is also a successful author
of three cookbooks. This is just the beginning
for G. Garvin!
Gordon
Ramsay is "on fire" as the star of
FOX hit television series "Hell's
Kitchen", which
is currently on its 5th season. In addition
to that, he is also a very successful
cookbook author and Multi Michelin-starred restaurateur.
The Orsay balcony is perfect for brunch.
