The dead what??!

With the focus on mixology, craft beers and authenticity, it's good to discover places that are really getting it right.

The Dead Rabbit Grocery and Grog is in Manhattan’s Financial District. (Explanation for the name can be found on the establishment's website!) There are so many outstanding elements to this bar it's no wonder it spent the last year picking up “Best” and “Favorite” awards from just about every serious publication giving them out. But reading is not experiencing. Find an excuse to visit. You'll be happy you did.

Above is a photo of a cocktail called the Grassot, which features rosehip-infused Remy V, Marie Brizard Parfait Armour, Pernod Absinthe, fresh lemon juice and strawberry syrup.

Is it just me?

When asked to try one of those rare, uber-expensive delicacies, am I the only one who says, “Really?”

This time I was in Cabo San Lucas enjoying a fabulous dinner at Las Ventanas. Joaquim Costa, uber-charming DOFB, educated me about the uber-expensive delicacy known as huitlacoche. Literally translated it means corn smut (a fungus that forms on sweet corn). Apparently the flavor is supposed to be mushroom-like, sweet, savory, woody and earthy.

Unless you might offend someone, I would save your money.

The black filling oozing out of the quesadillas below is the huitlacoche!

Keeping it healthy & relevant.

With so many people taking care of what they eat and drink, I was very happy to see such a creative “custom juice and smoothie bar” at Four Seasons Resort Rancho Encantado in Santa Fe recently. 

Guests could select any of the following to be blended to order by Executive Chef Andrew Cooper:

  • Pineapple, watermelon, orange and grapefruit juices
  • Assorted greens and vegetable juices
  • Carrot, beet, kale, spinach and wheatgrass
  • Assorted dairy/non-dairy
  • Greek yogurt, soy milk, almond milk, fresh coconut water and prickly pear juice
  • Extras: Choroxygen, flaxseed, bee pollen, protein powder, chia seed
  • Fruits: Apples, pears, strawberries, mangos, blueberries, raspberries, strawberries blackberries and prickly pear

The juices were so delicious and a huge hit with the group!

Keeping it very simple but doing it really well...

Recently I was in Miami, where I had dinner at Yardbird. The restaurant’s chef and creator is “Top Chef” contestant Jeff McInnis. The concept is down-home cooking typical of the U.S. South, and as you would expect, chicken is featured prominently on the menu.

If you’re going to do this, you need to do it well! McInnis does just this, and he's winning awards by the bucket for it. Try the Chicken n'Watermelon n'Waffles with hot sauce honey. It was as good as anything I've eaten in a while!

At Allium Restaurant at Four Seasons Chicago, Michelin-starred chef Kevin Hickey has become locally famous for his hot dog ... yes, his hot dog. It's a pure beef dog, smoked over applewood and served in a brioche poppyseed bun. Everything, including the relishes, is made in-house. It strongly reflects the concept of modern American cuisine, and it's the biggest seller on the menu.

Keeping it simple.

 

No matter who you ask, every chef will tell you that the trend today is toward simpler dishes that reflect the true flavor of the ingredients, yet many pastry chefs continue to try to complicate their desserts.

I was recently at a food and wine festival at Four Seasons Resort Hualalai on the Big Island in Hawaii where a small group of celebrity chefs gathered to cook for those fortunate to be staying at the resort. Nancy Silverton, owner of Pizzeria Mozza and Osteria Mozza in Los Angeles, was one of them. I first met Nancy when I was GM of Four Seasons Bangkok and she joined an all-female lineup of celebrity chefs (others were Nancy Oakes, Carrie Nahabedian and Claudia Flemming) for our World Gourmet Festival. I will never forget the dish she prepared for the opening reception — large, fluffy white meringues with fresh peaches and creme fraiche! WOW!

Well, I now have a second dish of hers to add to my memory bank. She calls it “Torta della Nonna,” or “Grandmother's Tart.” It's basically a cheesecake made with a mild-flavored goat's cheese, mascarpone and Philadelphia-style cream cheese. It is garnished with honeycomb and topped with a pine nut cookie. 

SO simple. SO delicious.