The Divine Dish

Tourism Fiji Luncheon at Huntley Hotel in Santa Monica

Posted on Feb 12, 2009 under Archives, Everything Else, Food and Travel News | No Comment

Over 60 travel and food writers attended the Tourism Fiji luncheon held this week at the Penthouse restaurant in the Huntley Hotel in Santa Monica.   Journalists came from a variety of publications to the event, planned by Susan Bejeckian Public Relations.  The luncheon is just one of several events planned as a launch for Tourism Fiji’s new corporate identity (logo) and their new website for travel agents, www.fijimatai.com.

The luncheon began with a nice meet and greet reception and followed with a starter course of crab cakes with citrus aioli.

Jo Tuamoto, from Tourism Fiji, made a short speech welcoming guests and inviting everyone to visit and write about Fiji.

Next, Susan Bejeckian, from Susan Bejeckian Public Relations introduced Fijian dancers who provided lively entertainment.

After the performance, we enjoyed crispy skin salmon with whipped winter squash with green beans, pistachios and pomegranates.  Everyone commented on the great food and talked about their memories of Fiji press trips.

Next came a tasty dessert of banana bread pudding in a mango coulis with coconut sorbet.

Everyone had a wonderful time and enjoyed the food and entertainment.  We were also given nice bath and body kits with products from Fiji and plenty of information to take back with us to include in future stories.

Dates Set for 3rd Annual Las Vegas Uncork’d Event

Posted on Feb 05, 2009 under Archives, Food and Travel News, Las Vegas | No Comment

The 3rd Annual Vegas Uncork’d presented by Bon Appétit magazine will be held in the “Entertainment Capital of the World” May 7-10, 2009.  Featuring Las Vegas’ top culinary talent—including celebrated chefs such as Daniel Boulud, Tom Colicchio, Todd English and Bobby Flay—Vegas Uncork’d is made possible by the Las Vegas Convention and Visitors Authority (LVCVA) and anchored by Bellagio, Caesars Palace, MGM Grand and Wynn/Encore Las Vegas. Co-sponsored by Greenspun Media Group and Southern Wine & Spirits, Vegas Uncork’d is known for creating an extraordinary culinary experience for visitors and showcases a selection of star-studded events across the city.

Boasting a spectacular collection of celebrity chefs and more master sommeliers than any other city in the country, Las Vegas is a true food and wine lover’s paradise. Many of the world’s top-rated chefs have helped to shape Las Vegas as one of today’s top culinary destinations and, despite the city’s larger-than-life image, Vegas Uncork’d provides visitors an unique opportunity to mingle with and experience the cuisine of these world-renowned chefs in an intimate environment.

“Over the years, Las Vegas has transformed itself into a destination where the most celebrated chefs choose to open restaurants and showcase the very best in fine dining. Along with our spectacular resorts and world-renowned entertainment, dining has grown into one of Las Vegas’ most important amenities,” said Terry Jicinsky, senior vice president of marketing for the LVCVA. “Thanks to our resort partners and sponsors, we believe this year’s event will continue to build on our previous successes and solidify our place as an exemplary food and wine destination.”

“Vegas Uncork’d is a spectacular gathering of who’s who in the food world, and Bon Appétit magazine is delighted to once again have a hand in bringing it all together,” said Bon Appétit Editor-in-Chief Barbara Fairchild.  “Las Vegas is one of today’s hottest culinary destinations and this event creates a truly one-of-a-kind experience for visitors who want to mix it up with the city’s world-class chefs and some of the finest sommeliers in the country.”

“This is a culinary adventure befitting the destination — Las Vegas,” said Vice President and Publisher of Bon Appétit magazine Paul Jowdy. “The Las Vegas Convention and Visitors Authority showcases the city’s spirit, energy and commitment to the culinary arts with Vegas Uncork’d. We are proud to present the third year of this successful program with a growing roster of resorts, chefs and sponsors.”

Highlights of the 2009 event include a pool-side Grand Tasting with 75 celebrated chefs and vintners; intimate dinners hosted by preeminent chefs; a high-stakes culinary competition; after-hours blackjack; tour-de-force Masters Series dinners with internationally acclaimed chefs such as Guy Savoy; an exclusive culinary experience fused with the performing arts with Chef Joël Robuchon and the cast of KA from Cirque de Soleil; an all-star interactive luncheon with first-hand instruction from star chefs like Paul Bartolotta; immersion wine seminars and a gala evening celebration featuring chefs such as Michael Mina.

Las Vegas became the fourth U.S. city to be profiled by the authors of the Michelin Guide, the prestigious restaurant and lodging guidebook, in the fall of 2007. For the 2009 guide, Las Vegas again garnered one three-star restaurant, Joël Robuchon; three two-star restaurants and 13 one-star restaurants. Additionally for 2009, five Las Vegas restaurants received the prestigious AAA Five Diamond Award: Alex at Wynn Las Vegas, Joël Robuchon at MGM Grand, Le Cirque and Picasso at Bellagio and Restaurant Guy Savoy at Caesars Palace.  Alex at Wynn Las Vegas and Joël Robuchon at MGM Grand were also honored with five-star ratings by the 2009 Mobil Travel Guide. Adding to the destination’s culinary accolades is Bradley Ogden at Caesars Palace which in 2004 received the James Beard Foundation Award for Best New Restaurant in the nation, the first Las Vegas restaurant to win the title. Vegas Uncork’d marks another momentous milestone along Las Vegas’ journey toward becoming one of the world’s most esteemed culinary capitals.

Additional information on Vegas Uncork’d, including a list of participating chefs, full events schedule and ticket information can be found at www.VegasUncorked.com.

Dinner at Fleur de Lys, San Francisco

Posted on Jan 27, 2009 under Archives | No Comment

As a food and travel writer, many trips and meals come with the job.  There are a few journeys when something really special comes along and you get to eat an amazingly memorable meal.  This recently happened to me at Fleur de Lys in San Francisco.

Chantal Keller, Chef Hubert Keller’s wife, gratiously arranged dinner for me while I was writing a story on a romantic weekend in San Francisco.  I had heard rave reviews about Fleur de Lys for years and had watched Chef Keller’s PBS show “Secrets of a Chef.”  I arrived to find a dining room housing 900 yards of hand printed velvet and satin chamois in warm tones of red and green that drape the ceiling and walls with a Venetian chandelier and towering floral arrangements.   I was greeted by Marcus Garcia, dining room manager and sommelier.  He also provided wonderful pairings throughout my tasting dinner.   I was very lucky that Chef Keller was in the kitchen (he owns various other restaurants in Las Vegas and St. Louis) and even luckier that he agreed to sit with me after the meal for an interview (below this post and under the interview section).

Here is what Chef Keller prepared for me – one of the best meals I have ever had the pleasure to eat.

I started with a Bloody Mary Shooter, which included layers of Bloody Mary mousse, celery, and horseradish cream with caviar on top.  I noticed how beautiful the dish was plated and this artful and colorful design with food continued with each course.  On the side is an onion briouche.

Next came a pairing of two of my favorite things to eat – truffles and foie gras.  A truffle vichyssoise soup was the centerpiece with a poppysead brioche to the right and a lovely foie gras tower to the left.  Yum.

The symphony appetizer was also a delight – a culinary medley of bite size samplings of roasted beet and anchoivies, crab salad with vegetables and a lobster sauce, and foie gras with caviar.   Chef Keller includes generous servings of foie gras, truffles and caviar on many dishes which is sure to delight diners.  I loved all samplings on this plate.

Next came a delicious salmon mousse with vegetables and sauerkraut.

The salmon was served with a sauerkraut soup and toasted spatzle (I put these in the soup) and paprika oil.  I did not believe that this was sauerkraut soup and had to ask twice.  It was indeed made from sauerkraut and was one of the best soup’s I have ever had.  I ate every drop of this yummy soup.  Sommelier Marcus Garcia paired this with Au Bon Climat Clendenen Family Sauvignon Blanc wine which was a perfect companion to the dish and a wine that I will definitely buy in the future.

After the heavenly soup, another surprise came out of the kitchen – pan seared buffalo strip steak with rustic vegetables on a crunchy layer of corn kernals with a lemongrass, ginger and red wine sauce.     The buffalo  tasted like a tender filet mignon but was much healthier I was told by a waiter.  Good thing as I still had a few courses to go.

Dessert number one included a butternut squash and ginger foundation with a lemon meringue, cranberry mousse and a cinnamon sauce.  yummy.

Here is the Chocolate Feast, which includes a variety of Chef Keller’s chocolate creations.  I did not have this but had to include the picture, it looks really tasty.

Out came this beautiful assortment of petit fours.  Chef Keller began his career as a pastry chef so all desserts, as well as appetizer and main courses,  at Fleur de Lys are gorgeous to look at as well as eat.

This was so stunning I sat and looked at for a few minutes before trying some of the cakes and pastries.  yum.

Chef Keller finished off my tasting menu with these lovely madeleines and warm chocolate sauce.  Very French.  As I gazed around the dining room I found that all diners get these wonderful send offs before leaving the culinary heaven of Fleur de Lys and returning outside the restaurant to reality.  In addition to cooking the best meal I have ever had, Chef Keller was nice enough to sit with me for a few minutes and talk about his cooking philosophy and many culinary projects.  Our conversation is found in my last post.

Interview with Chef Hubert Keller

Posted on Jan 26, 2009 under Archives, Chefs, Interviews | No Comment

A native Frenchman, Chef Hubert Keller trained with some of France’s most legendary chefs, including Paul Bocuse and Paul Haeberlin at the L’Auberge de LIll.   His talents caught the eye of Roger Verge, the Grand Master of French Haute Cuisine, who first made him a chef at Moulin de Mougins on the French Riviera and then appointed him to a two-year stint as Executive Chef at Cuisine du Soleil in San Paulo, Brazil before bringing him to San Francisco to run Sutter 500.

In 1986, Chef Keller became Executive Chef and co-owner of Fleur De Lys, which for 20 years has been one of the cities top fine dining establishments.  By the 1990’s, Chef Keller’s reputation reached the White House where he received an invitation to be the first guest chef, preparing a meal for Presdient Clinton and his family.

Chef Keller has opened restaurants in Las Vegas (Fleur de Lys and The Burger Bar at Mandalay Bay).  A second Burger Bar has opened in St. Louis, as well as a steakhouse (Sleek), with a third Burger Bar scheduled to open soon in San Francisco. The first show of the reality tv series “Top Chef” was filmed at Fleur de Lys in San Francisco, and featured Chef Keller as a judge.  Chef Keller also hosts the national PBS tv show “Secrets of a Chef.”

I was fortunate enough to be able to taste (and look at – all Chef Keller’s dishes are expertly plated)  many dishes at Fleur de Lys in San Francisco and had the pleasure of sitting down with Chef Keller for a chat after sampling some of the best food I have ever tasted.  Here is our discussion.