TheWhiteStuff_2

The White Stuff

Under a high, fierce sun, the Tuareg trader’s face is in shadow beneath his black turban. In one hand he carries a femur-like stick, with the other he leads a roped line of 15 laden dromedaries stretching back across the sand dune. “The source of all life,” he says, “is t-èsm-en… salt. It runs in our people’s blood.”

 
Since the sixth century, the Tuareg have walked the 500-mile Azalai caravan route from Timbuktu through Taoudenni to the salt mines of Taghaza, packing their beasts with “white gold” to return to the Malian market city. Those caravans were once 10,000 camels strong, and such was its value, the salt they carried was traded weight-for-weight for gold.

 

Until the mid-20th century, sodium chloride was the most sought-after currency in the Saharan interior, the salt route extending from Mauritania to Ethiopia – where salt slabs were used as coins and the mineral is still traded in bricks – and on to Djibouti. But then, salt runs deep in the veins of all humanity. From Africa to Europe, the Middle East and China, those cubic crystals of sodium chloride were the building blocks of ancient civilizations.

 

Salt is essential for human life, with sodium playing a vital role in the regulation of many bodily functions, maintaining our fluid balance and enabling the transmission of nerve impulses around the body. But it was this ionic compound’s power to purify and preserve food that was a key catalyst for the progression of Neolithic societies. On the back of salt, whether mined or evaporated from sea or brine waters, cities were founded, religious rituals devised, roads built, gold amassed, old wounds healed in ancient baths, and new lands discovered (after all, Christopher Columbus’s voyage to the Americas was funded by Spanish salt fortunes).

 

But just as sodium chloride bestowed life and wealth, it also took it away. For the sake of salt, wars were fought, cities and empires destroyed. With handfuls of these white crystals, agreements were made in the Middle East, temple sacrifices consecrated by ancient Hebrews, evil spirits warded off by Buddhists, and sumo rings ritually purified in front of the Emperors of Japan.

 

The chemical and political potency of salt also imbued it with connotations of spiritual power. In ancient Egypt, natron – a naturally occurring salt found in the soda lakes of the Wadi El Natrun or Natron Valley – was used in mummification and added to castor oil to make Egyptian Blue paint, which adorned tombs, aiding the dead’s safe passage to the afterlife.

 

Above all, salt was the earth’s natural healer. The Peng-Tzao-Kan-Mu, a 2700 BC Chinese treatise on pharmacology, was partly devoted to the curative powers of salts. While the Greek physician Hippocrates immersed his patients in seawater to treat arthritis and the Ancient Greeks pioneered thalassotherapy, the Romans turned bathing into a grand, ceremonial affair. Herod the Great built his own winter palace at the oasis of Jericho by the Dead Sea in Israel, and floated on waters where Cleopatra had once bathed.


 

Utah’s Great Salt Lake has been a magnet for visitors since the 1940s

 

Rock salt is an integral part of many spa treatments

 

Margarita time

The Dead Sea – in fact a hyper-saline lake – was developed as a spa destination in the 1960s. Today, its chloride-, bromide- and magnesium-rich salt is used worldwide: at The Iridium Spa at The St. Regis Dubai, Al Habtoor Polo Resort & Club, for instance, where it’s mixed with eucalyptus, menthol and lavender oils to hydrate skin; at The St. Regis Cairo, where saltis mixed with an infusion of tomatoes in the foot ritual and with foaming fruit mousse in Glow scrubs; and at The St. Regis Amman, opening this winter, which will be a perfect base from which to take a salt-bathing trip.

 

While over-salinity prevented natural life from flourishing in terminal lakes such as the Dead Sea, the Great Salt Lake of Utah and the evaporated salt plains of Salar de Uyuni in the Bolivian Altiplano, these barren landscapes were restorative to the human eye. Their calming effect on the mind and womb-like release from gravity have been replicated by modern flotation-tank therapy. At The St. Regis Punta Mita Resort in Mexico, a 30 per cent concentration of Epsom salts is used to achieve high water buoyancy in the flotation pod. “The deep state of meditation is very close to that achieved in Mexican shaman purification rituals,” says executive spa director Alejandro Ortiz, “while regular skin exposure to Epsom salts improves the mineral content in the bloodstream; magnesium helps to regulate hundreds of enzymatic systems; and sulphates help to flush toxins out of the body.”

 

Today, with a renewed interest in artisanal salts for their trace-mineral benefits, salt micro-dosing has become an alchemical art-form, with salts delivered in crystals or slabs, smoked or flavored, absorbed or ingested. Fleur du Sel, harvested by hand in France for food, is highly sought-after, with a price tag to match, and Hawaiian salt much prized for a volcanic baked clay component called Alaea, which is rich in iron oxide, and its activated charcoal ions with detoxifying properties. According to Stephanie Kaluahine Reid, from The St. Regis Princeville Resort on Kauai Island, the making of Pa’akai salt, used in Hawaiian ceremonies, is one the islands’ oldest traditions. “It means ‘to solidify the sea’,” she explains, “and Kauai is the only place in the Hawaiian Islands to make salt according to ancient principles.” (Exfoliating vanilla salt polish and Kauai clay are used in Hanalei Bay Ritual at The St. Regis Princeville Resort’s spa and guava wood-smoked sea-salt gives a local twist to an Aloha Bloody Mary afterwards at the bar.)

 

The newly touted panacea of Himalayan salt comes in pink and black as well. While the latter, also known as kala namak, has a high sulfur content prized in strong foods, the low-sodium Himalayan Pink contains 84 beneficial minerals, much prized by nutritionists. “Slabs are cut from crystallized sea salt beds millions of years old, deep within the Himalayas,” says David Mulin, director of food and beverage of The St. Regis Punta Mita Resort, where the salt is used to line platters of sushi. “The lava is thought to have protected the salt from modern-day pollution, leading to the belief that Himalayan Pink is the purest salt to be found on earth.”

 

And if you’re looking for colorful ways to ingest trace minerals with your recommended 5mg a day of sodium chloride, here’s another one: sipping a Margarita made by Jorge Carillo, head mixologist at The St. Regis Punta Mita Resort, who encrusts the glasses’ rims with salt ground with chicatana flying ants. This protein-rich delicacy of pre-Columbian Oaxaca adds piquancy: a hint of air, a hint of earth and a strong hit of fire-water.

 

Your address: The St. Regis Amman; The St. Regis Cairo; The St. Regis Dubai, Al Habtoor Polo Resort & Club; The St. Regis Princeville Resort; The St. Regis Punta Mita Resort

 

(All photos: ©Getty Images)

Salt formations in the southern Dead Sea

 

Salt is used as a luxurious back scrub in spas around the globe

 

A Bolivian salt crystal

 

KitchenConfidential_Hero

Kitchen Confidential

With over 30 years’ gastronomic experience, Indian-born chef Samir Roonwal has cooked around the globe, from Dubai to Canada. Now, he’s heading up food and drink at The St. Regis Aspen Resort and preparing to launch an exciting new restaurant there this autumn, bringing his passion for outstanding local produce to the menu. Oh, and perfect gnocchi...

 

What was the first dish you cooked as a child?
Pancakes with chocolate chips. I remember I kept on adding more and more chocolate chips until they were basically all chocolate and no batter! From then on I had them for breakfast every day.

 

Did you cook a lot growing up?
Never. I was kept away from the kitchen as much as possible, but I used to peek in. Once a year I’d be allowed in to bake cakes and make a mess, but when mom had guests over she’d stay in the kitchen for days at a time preparing everything. She was awesome – I think I got my sense of taste from her.

 

Do you let your sons (aged 6 and 8) in the kitchen now?
Yes, but mostly I cook for them. They have traveled the world with me and their demands are crazy – takoyaki, Oreo shakes… We hardly spend any time together as a family, but whenever I’m home we have dinner. I’ll make something simple – usually ramen with greens and a nice broth – and we’ll discuss what they’re doing at school, who’s studying what, who has been in trouble… I think it’s crucial.

 

Do you often cook Asian food?
Absolutely – I think it’s the most intelligent cuisine. In Vietnamese and Japanese cuisine particularly, they use so few ingredients, and yet the flavors of the dishes are so intense. I’m a huge fan of Middle Eastern cooking as well. When I moved to Dubai I was amazed to discover how much variety there is there. I found a new love for spices: sumac, ras el hanout and raw za’atar leaves, which give a completely different taste from the powdered form.

 

Where do you find inspiration for new recipes?
If you’d asked me 20 years ago I would have named another chef, but experience has taught me that inspiration is in your backyard. It’s all about going out and meeting local vendors and producers – after all, what’s the point in making incredible menus with ingredients you can’t get locally?

 

How would you describe the food at your new restaurant?
It’s going to be “Modern Mountain” cuisine, so a lot of game and roasted dishes, with cured and smoked meats too. Menus will use Colorado’s finest ingredients. For example, we have brilliant venison and elk here, and the delicious Colorado bass. There will also be a great new bar, stocking regional whiskeys and bourbons, and we have a coffee bar opening as well.

 

How will it be different from your usual style?
People tend to think that because I’m Indian I cook Indian cuisine, but actually I steer away from it – although a love of spice will always be in my blood. I like my menus to take you on a journey around the world, including the greatest hits from the Mediterranean, Asia and the Middle East.

 

What’s the biggest challenge you’ve faced in your own career?
Two years ago a sheikh from Abu Dhabi came to me one afternoon and told me he wanted to host a Ramadan feast for 10,000 people... that evening. We had every waiter, every purchasing guy, every single member of staff running around town trying to find lamb and rice. To this day I’m still amazed we managed to pull that one off.

 

And the hardest thing to cook?
Gnocchi. If you don’t beat the dough properly or poach them right, they become very glutinous. Our chefs train for days until they can do it brilliantly. Octopus is also something I used to really struggle with as a young chef, but I’ve finally perfected it – it’s my absolute favorite bar snack at The St. Regis Aspen Resort, and a personal triumph for me.

 

Your address: The St. Regis Aspen Resort


 

Samir Roonwal

FoodGoesPop_1

Food Goes Pop

In the fall of 2016, the food world was set ablaze with the news that Noma, the restaurant in Copenhagen that had topped the World’s 50 Best Restaurants list for four years, would be closing at the end of the year. Essays and memorials were penned. Food obsessives booked flights to Copenhagen to pay homage to chef René Redzepi’s particular type of cooking – a genre that can now be described as “new Nordic cuisine” – for the final time. Fans watched over social media as the restaurant plated its final dishes, finished its last service, and ceremoniously took down the sign outside its doors.

 

But in the spring of 2017, Noma started appearing again in geotags and social-media feeds, in essays and reviews. It wasn’t the Noma that had closed in Copenhagen, but Noma Mexico, a pop-up in Tulum where the staff were adapting its particular brand of local, experimental cooking to their new region. They had swapped their sea buckthorns and elderflowers for jackfruit and guanábana fruit, and for the next three months, they would create a new kind of Noma experience, halfway across the world and in a completely different environment.

 

This wasn’t Noma’s first pop-up; in 2015, its chefs pulled up stakes and relocated to Tokyo for three months, and in 2016, to Australia. Other high-profile chefs, too, have started popping up across the world. Ludo Lefebvre, now of Trois Mec, Petit Trois and Trois Familia in Los Angeles, hosted the LudoBites pop-ups back in 2010. The famed New York City restaurant Le Cirque went on tour in 2012, popping up in private spaces in Orlando, Chicago, Houston, and more. The St. Regis San Francisco hosted an eight-week pop-up called The Grill in March 2016, before it was eventually made a permanent fixture at the hotel. And events like the Grand Gelinaz! Shuffle put an international machine behind the pop-up concept, flying top chefs from all corners of the globe across the world to host dinners in their counterparts’ kitchens for one night only.

 

How did we get here? Why do these Michelin-starred chefs leave the comforts of their gleaming kitchens and devoted clientele to pop up somewhere entirely new? Undercover eating and drinking clubs are hardly new; the first ones appeared in London in 1899, in response to a new law that forced pubs and restaurants to close just after midnight. The opening of private clubs allowed restaurateurs to keep plying their patrons with food and drink all night, in the same way that, when Prohibition began in the United States, supper clubs were an under-the-radar way to serve alcohol. These clubs were, by nature, transitory and elusive, gathering people together for fun and consumption in defiance of societal norms.

 

The modern pop-up restaurant held on to its whiff of counterculture and the underground for years, with chefs popping up in abandoned warehouses, art galleries, even wine cellars. It was only in 2008, when the financial crisis resulted in darkened storefronts, that landlords became more willing to let chefs use their spaces in exchange for buzz and foot traffic. And so the formalized pop-up was born.

 

There were benefits for everyone. For chefs, doing a pop-up was a lot less expensive than starting a restaurant from scratch. Social media made it easier than ever to speak directly to consumers, and selling tickets in advance generated hype and eliminated the need for an up-front investment in ingredients and labor. And the audience seemed to love it, too. Having already bought into the food-truck trend – sampling high-quality food from the roadside – they had already developed a palate for the hot and the new, for enjoying food outside places with which it had traditionally been associated.

 

As the restaurant environments became ever more innovative, so too did the cooking. The ability to share quickly, online, around the world has created a milieu that is ripe for the exchange of ideas. Instead of having to go to a restaurant to see a new dish, or technique, or even what’s on the menu, chefs can read about it, share photos, direct-message each other, FaceTime each other. And the diners are right there alongside them, gazing at a certain restaurant’s famed dishes half a world away, writing about everything from the cutlery to the dessert cart on Yelp, reading lists and rankings of the hottest new trends, put out by mainstream publications, food blogs, and everything in between. All of a sudden, a chef in Melbourne has an audience in New York, and a chef friend itching to start a collaboration. A flight across the world and a few dinners in a friend’s kitchen is an opportunity for learning, for growth, and, in many instances, for profit.

 

This wave of pop-ups has resulted in even more innovation, more exploration, more experimentation in the culinary arena. And in an era when a younger generation of global foodies is actively seeking out new and unique dining experiences, we can be fully confident that it won’t be stopping any time soon.


 

1

The Heat is On

Sous vide – the culinary technique that sees vacuum-packed items submerged in a water bath at precisely controlled temperatures – helped define the food of the Noughties. Many of the world’s leading chefs, from Heston Blumenthal to Thomas Keller, employed it behind the scenes. Alongside the much-vaunted rise of “molecular gastronomy”, it allowed science to play a more prominent role in high-end cuisine, guaranteeing accuracy, consistency and even perfection.

 

But it’s not exactly mouth-wateringly sexy, is it? So just as every movement prompts a counter-insurgency, the past few years have witnessed the more populist re-emergence of cooking and smoking over fire and charcoal. From London to Singapore, the Maldives to Mauritius, barbecue is back. What’s more, the dishes emerging from the parillas and kilns of today’s kitchens and outdoor cooking stations feed not only our appetites, but our raw primal instincts.

 

At his Singapore restaurant Burnt Ends, chef Dave Pynt smokes pretty much everything. “Pineapple, leeks, quail’s eggs, fish – you name it, we can get smoke into it,” he says. Pynt, originally from Perth in Western Australia, opened a pop-up in East London in 2013 under the title Burnt Enz. It proved such a roaring success that the chef was whisked off to Singapore with his four-ton dual-cavity oven to open the fully fledged version (replacing the questionable “z” with a respectable “ds” in the process).

 

While the restaurant is built around a big beast of an oven, with counter seating and three customized charcoal grills, the sophistication of the cooking and depth of flavor drawn from simple ingredients is astounding. There is superb, succulent meat on offer – harissa lamb, pulled pork, Jacob’s Ladder short rib, even Hida wagyu from Japan – but there are also surprising delights, such as charred fennel imbued with almond-wood smoke and served with orange and burrata.

 

Such has been the big-bearded Aussie’s success in tuning into the food zeitgeist in restaurant-mad Singapore that Burnt Ends is now ranked in the top ten of the well-respected Asia’s 50 Best Restaurants list. Pynt’s inspiration and mentor, however, is a man frequently cited as the current king of “grill cooking”: the hermit-like Spaniard, Victor Arguinzoniz.

 

Arguinzoniz grew up and still works in the remote countryside south of Spain’s Basque Country. Over the past two decades, his restaurant Asador Etxebarri (asador being Spanish for barbecue) has built its reputation to the point where intrepid diners and international chefs will make the pilgrimage from all corners of the world to experience his food.

 

What’s so special as to draw such discerning crowds, as well as critical plaudits? Well, every element on the substantial menu is cooked on hand-crafted, adjustable-height grills: juicy Palamós prawns, anchovies on toast, fresh buffalo mozzarella (from the chef’s own herd grazing next door), eel, enormous Tomahawk steaks, even smoked-milk ice cream.

 

The influence of restaurants such as Etxebarri and Burnt Ends is reflected across the globe. More and more chefs cite Arguinzoniz and the legendary Argentinian chef, author and restaurateur Francis Mallmann as guiding forces. Mallmann wrote the book on the philosophy and craft of cooking over flames and embers – Siete Fuegos: Mi Cocina Argentina (Seven Fires: Grilling the Argentine Way) – following a Damascene conversion after years of preparing haute cuisine in the classic French style. A maverick and raconteur, he has become a cult figure, in part due to his regular appearances on food shows across American TV networks.

 

In the States, barbecuing traditions run very deep, especially in the South. Danny Meyer is the doyen of the New York restaurant scene, with Union Square Café, The Modern and Gramercy Tavern to his name, but he originally hails from St. Louis. He brought southern barbecue into the city in the form of Blue Smoke in Manhattan’s Flatiron district – a format so successful, it has spawned offshoots at ballparks and even at JFK airport.

 

Head west to The St. Regis Deer Valley in Park City, Utah, and you’ll see a whole hog being spit-roasted every Sunday in the summer on The Mountain Terrace. Chef de cuisine Rachel Wiener sources pigs locally, alongside finest American wagyu from Idaho and seasonal vegetables from local farmers, all of which might find their way on to the Traeger Grill.

 

In the Maldives, St. Regis guests can take things a step further by enjoying a mobile barbecue station with a bespoke menu anywhere from rooftop to the terrace – and even on the beach itself. Expect to feast on rib-eye steaks and the freshest grilled seafood. The Royal Villa at The St. Regis Mauritius offers a similarly luxe take on this al fresco classic.

 

Our appetite for this natural form of cooking shows little sign of abating, with built-in charcoal barbecues, wood-fired ovens, and even smoking sheds de rigueur in the homes of fashionable food lovers. This fire is not ready to be put out, so let’s throw another steak on the grill.



Your address: The St. Regis Deer Valley; The St. Regis Maldives Vommuli Resort; The St. Regis Mauritius; The St. Regis Singapore

 

Flame reaction

Chicken char-grilled to perfection. The sophistication of today’s grilling methods means almost any food can be thrown on the griddle... even ice cream

(Photo: Gallery stock)

 

Chef

Kitchen Confidential

Oscar Portal is the innovative head chef at The St. Regis Mexico City, where he oversees six restaurants, from the King Cole Bar to private dining. Prior to moving to Mexico, he was pivotal in transforming the gastronomy scene in Madrid, while one of his first projects at St. Regis was creating a refined fish-and-chips pop-up called Krug & Chips.

 

What do you eat when you’re home alone? Because I cook so much at work, when I’m at home I often eat takeaways: pepperoni pizza, cheeseburgers, sushi, and Chinese dishes like vegetable spring rolls, rice soup and dumplings. If I cook, it’s only because my two-and-a-half-year-old son has to eat well. What I eat is not good for my health!

 

What would you order from your own menu? Clarified chicken broth or fish broth, then short-rib glaze [roasted short ribs] followed by Parmesan ice cream.

 

What is your favorite dish to cook? Anything with fish or seafood. These dishes are a real challenge to cook, because their taste – particularly turbot – is so delicate.

 

Any local food that particularly inspires you? There’s a really spicy dish I love from the coast of Mexico called aguachile – thinly sliced shrimps, lime and vegetables, which can be cooked in different sauces. I also like mole, an ancient Mexican sauce that’s really complicated to make; some recipes use over 100 ingredients.

 

The proudest moment in your career? The first was when I was working in a restaurant called Pinera in Madrid and the newspaper El Mundo voted us Restaurant of the Year in 2010. Considering how many restaurants there are in Madrid, this was a huge achievement. The second was moving to Mexico City and becoming executive chef at St. Regis.

 

Which dish are you most proud of? Smoked eel salad with tomato gel, watermelon and prunes. It’s molecular cuisine; I created it at Pinera in Madrid and it’s as beautiful as it is tasty.

 

The most delicious thing to eat in Mexico City? Taco al pastor. You can find it in local taquerias, but it’s best bought as street food. You should buy it the minute you arrive. For simple, tasty food, there’s nothing better. I particularly like the corn tortillas filled with marinated pork, curry sauce, onion, pineapple and coriander.

 

Which meal would you have again, if you could? One I had with my wife when she was pregnant with our first son. We’d been apart – I was working in Mexico while she was at home in Madrid – and we reunited in San Sebastian during Holy Week at [our friend] Martin Berasategui’s restaurant. We ate lobster salad, hake in green sauce and chocolate mousse. It was one of the best meals of my life.

 

The secret to running a restaurant? There’s no magic formula, but you do need to make sacrifices: you work long hours and you give up holidays. If you don’t love it, there’s no future.

 

What was your favorite food as a child? A soup my mother used to cook, cocido madrileño, and my grandmother’s meatballs. I could eat these foods every week and never get tired of them.

 

What reminds you of home? Every Saturday, my whole family gathers around my mother’s table. I go home twice a year and we still do it. Sitting around that table makes me feel like a boy again, and brings back memories of helping my grandmother in the kitchen when I was little.

 

Your address: The St. Regis Mexico City

 

Oscar Portal

 

ISSUE-8-FOOD-1_issue7

Kitchen Confidential

Widely regarded as one of the top chefs in Italy, Valeria Piccini’s restaurant, Da Caino, in southern Tuscany, has held two Michelin stars since 1999. Three years ago, Piccini was invited to team up with The St. Regis Florence’s executive chef, Michele Griglio, to create Restaurant Winter Garden by Caino, the hotel’s fine dining experience, housed in an exquisite former courtyard with lofty ceilings and sumptuous décor. From day one, the collaboration between these two culinary masters has been a resounding success: in 2014 the restaurant was awarded a Michelin star for its unique take on classic Tuscan cooking.

 

What do you eat when you’re home alone?

 

V.C. Spaghetti and eggs with tomato sauce.
M.G. Something very simple like a beef fillet.

 

 

What would you order from the menu at Restaurant Winter Garden by Caino?

 

V.C. Right now I would order the homemade ravioli stuffed with grey mullet on a cream of fresh peas and grey mullet roe.
M.G. For the ultimate experience you really have to try the tasting menu.

 

 

What’s your favorite dish to cook?

 

V.C. Definitely pasta and desserts.
M.G. Spaghetti with tomato sauce.

 

 

Are you inspired by local ingredients or traditions?

 

V.C. Always. We try to use local products as much as possible. For example the grey mullet and the grey mullet roe both come from Monte Argentario [a peninsula off the southern Tuscan coast].
M.G. I’m constantly inspired by Tuscany’s incredible culinary tradition and all the outstanding products the region has to offer.

 

 

What’s been your proudest or most memorable moment during your career?

 

V.C. When I was awarded a second Michelin Star at Da Caino. And when we received our first Michelin star at Restaurant Winter Garden by Caino.
M.G. In 2005, when I did my first service alone [as head chef], in charge of an entire kitchen staff.

 

 

Which dish you’ve created are you most proud of?

 

V.C. It’s impossible to choose just one. My favorites are tortelli pasta with Cinta Senese [a type of pork], tortelli with cacio cheese and pears, and I always love cooking anything with pigeon, because for me it’s the best meat.
M.G. I’m very proud of my risotto with peas and squid.

 

 

What’s the best thing to eat in Florence?

 

V.C. Lampredotto, which is a traditional Florentine dish made using part of a cow’s stomach, boiled in a broth with tomato, onion, parsley and celery.
M.G. You can’t beat a Florentine steak.

 

 

If you could revisit any meal in your life, what would it be and why?

 

V.C. It has to be lasagne – I love it.
M.G. I’m a big fan of jerk chicken, a typical Jamaican dish. One day I would love to recreate it with a touch of Italian style.

 

 

What’s the secret to running a restaurant?

 

V.C. Never losing the passion you had at the beginning, constant research, and humility, which I’ve noticed seems to be decreasing.
M.G. I’m still trying to find out, but passion and constant dedication are without doubt the starting points for a successful restaurant.

 

 

When you were a child, what was your favorite type of food and do you still eat it now?

 

V.C. For me it was always pasta with butter and Parmesan cheese, but to be honest I don’t eat it very often these days.
M.G. I always loved dark chocolate. It’s one food I’ll never give up.

 

 

Which dish or meal most reminds you of home?

 

V.C. I’ve always had a nostalgia for foods that are derived from the cheese-making process. My parents were dairy farmers, so I always loved eating “cuculo”, which is the spun curd before it becomes cheese, and “scottino”, a combination of hot ricotta cheese, buttermilk and bread.
M.G. Sunday roast beef always makes me think of home.

 

Your address: The St. Regis Florence

 

Michele Griglio and Valeria Piccini have joined forces to create a menu of Tuscan dishes with a contemporary twist

 

 

Mare di champagne (sea of champagne)

 
 

 

Sella di lepre (saddle of hare)

 

ISSUE-7-FOOD-2_issue7

Kitchen Confidential

Having first started cooking at the age of 15, Egyptian-born chef Michael Mina made a name for himself at Aqua in San Francisco, from where he established – with tennis star Andre Agassi – an empire of 18 restaurants across America. Since being named the James Beard Rising Star Chef of the Year in 1997, he has won several awards, fronted a TV program and written an eponymous cookbook.

 

 

What’s your favorite dish to cook?

 

Anything cooked outdoors. At home, in northern California, I am blessed to have an outdoor kitchen in the garden with a wood-burning oven. Often, I’ll give guests a basket to pick vegetables from the garden, which we then cook over wood. I love things like fresh vegetables on pizza, or côte de boeuf cooked on the flames. I adore shellfish, too, particularly abalone from the Bay area, which I grill with lemon, egg-batter with brown butter or sauté, niçoise-style, with olives, capers and lemon.

 

 

What do you eat when you’re home alone?

 

Spaghetti with thinly sliced garlic, cooked nice and slow in olive oil with a hint of red chili and lemon.

 

 

Anything local you’ve been inspired by?

 

Greens that we don’t get anywhere else, exceptional seafood and wonderful tomatoes. My wife makes the most amazing Bloody Mary using them.

 

 

What’s the dish you’re most proud of?

 

A dish I made for my wife on our honeymoon in Hawaii. She wanted caviar, so I found some and served it to her in bed with warm potato cake, smoked salmon and eggs. It’s a dish I now serve in all our restaurants.

 

 

What’s been the most memorable moment of your career?

 

Winning the James Beard Award for Rising Star Chef in the United States. I was so proud, as it was my first award, and because there are so many young talented chefs. Another great moment was my son being accepted into the Culinary Institute of America.

 

 

Are there any foods that are overrated?

 

Anything that’s out of season. And beef that’s called “Kobi” or wagyu beef but isn’t. Real wagyu is one of the most amazing products there is, but the term can be used rather loosely.

 

 

Are there any particularly fine ingredients in California?

 

So many. Particularly good are sanddabs, which are like little sole. We fry them in a pan with a little oil and butter and serve them with lemon.

 

 

What do you like most about Dana Point?

 

The community, which is made up of arty surfers. They’re very social and love interacting with our staff, which makes the restaurant relaxed and fun.

 

 

If you could revisit any meal in your life, what would it be and why?

 

A dinner at Sushi Kanesaka in Tokyo, which was the most perfect meal I’ve ever had. The chef cooks for only four people at a time and everything he did was unbelievable. We had 28 courses, including several kinds of tuna, each of which had a different fat content, and spiny crabs that were cooked, taken out and mixed with their roe, then put back into the crab shell.

 

 

What’s the secret to running a restaurant?

 

Having balance; precise but engaging service; and connecting, making friends and building long-term relationships with each other and our clients. Having the right chef and the general manager is essential, too, as they are the mother and father of your new restaurant family.

 

 

What was your favorite food as a child?

 

Hamburgers, which I still love. But they have to be perfect. The bun (ideally potato) has to be toasted right. The meat has to be ground quite coarsely, then flattened just before it’s cooked, so it’s still full of juicy air pockets. Extras should be simple: I like a piece of cheese, ketchup, onion and pickle.

 

 

What meal most reminds you of home?

 

Kusheries, which my mother has made all my life. It’s a typical Middle Eastern dish, made with rice, lentils and chickpeas in a spicy tomato sauce with caramelized onions. It’s not something you can just whip up: the lentils and chickpeas need soaking overnight and the tomato sauce has to cook for a couple of hours. But it’s worth the effort because it’s so delicious.

 

Michelin-starred chef Michael Mina

 

 

 

Whole fried jidori chicken for two, one of Stonehill Tavern’s signature dishes

 

 

The restaurant’s imaginative tasting menu uses the freshest local ingredients

 

 

7-2-foodie-Travel

Taste hunters

The luxury minibus pulls up outside a scruffy door in a back alley somewhere in the vast metropolis that is Shanghai. Ten expensively dressed, if somewhat confused, figures step out and survey their insalubrious surroundings. 

 

In terms of age and ethnicity, they are an eclectic bunch that includes American business executives, newly wealthy Chinese entrepreneurs and cultured young Europeans. But they have one thing in common: each has paid a small fortune, and many have traveled here especially for this one evening, to embark on a multi-sensory gastronomic journey. Welcome to the new frontier of food tourism.

 

These experience-hungry global travelers have bagged a coveted seat at Ultraviolet, a restaurant in a mystery Shanghai location that has achieved cult international status over the course of its three-year existence. A black door slides open to reveal a large pod-like capsule which serves as the dining space. Each guest’s name is projected onto their spot-lit place at the single communal table before the 20-plus course tasting menu is presented. 

 

Crucially, every plate is coupled with music or sound effects (such as rain lashing on a roof); films and graphics are projected onto all four surrounding walls; bespoke lighting is directed onto the dishes themselves; presentation and service are frequently dramatic in the extreme. 

 

The whole thing is witty and theatrical and, most of all, great fun. Ultraviolet’s diners find it difficult not to smile and laugh throughout much of the globe-trotting four-hour extravaganza, created by French chef Paul Pairet. A dish called “Foie Gras Can’t Quit”, for example, is a crisp fruit-skin “cigarette” filled with an airy and delicious foie gras mousse sitting in an ashtray dotted with black cabbage “ash”. 

 

We’ve long been led around the world by our stomachs, of course. The idea that food and wine might play a role in determining our next travel destination is far from new; indeed, France’s tourism industry has been built on it. It’s the new extremes that we will go to, and the real sense of discovery that so many seek, that makes this such a notable phenomenon.

 

A new generation of foodies is harnessing the power of social media – after all, Instagram’d pictures can induce travel and food envy simultaneously – and racing to notch up far-flung culinary experiences before anyone they know gets there first. It’s an extension of the metropolitan social cachet of eating in a new restaurant within days of its launch, taken to the global level. “Our customers usually secure their reservations here before booking flights and accommodation,” confirms Monica Luo of Ultraviolet. “We recently had five gentlemen come from France as a surprise birthday gift for one of them. They were in Shanghai for only 48 hours, but they certainly had a blast.”

 

Others of a similarly inquisitive nature will seek out the world’s very finest sushi, served at Tokyo’s ultimate specialist restaurants such as Sukiyabashi Jiro or Sushi Saito. Each will seat only 8 to 12 diners at a simple wooden counter, with the venerated sushi master hand-preparing each piece of fish in front of them. Securing a seat (for non-Japanese at least) will involve working your charms on the concierge. Diners are often in and out in just an hour or so, but they are still prepared to go to such lengths for the ultimate nigiri. 

 

Litti Kewacha is a Thai entrepreneur who regularly criss-crosses the globe in search of outstanding meals. “People travel for sightseeing, some for art, concerts, sporting events. I travel for food. My trips around the world are driven by a desire to explore the world of gastronomy, and to appreciate and enjoy not just the best food but the greatest minds in gastronomy,” he says. “For me, a meal at Noma [in Copenhagen, Denmark] or El Celler de Can Roca [in Girona, Spain] is like going to an exhibition of masterpieces by one of the world’s leading artists.”

 

This is not a trend, however, that is restricted to a super-wealthy high-culture elite. Young creative professionals are replacing the adventurous backpacking of their youth with intrepid and immersive food experiences in destinations as diverse as Bangkok and Bogotá, Mexico City and Osaka. Increasingly, travel companies are getting savvy to this – often supported by national tourism boards – and arranging itineraries revolving around food. Already over one-third of western travelers’ spend is devoted to eating and drinking, a figure that’s growing steadily – and any nation’s overall appeal is massively enhanced if it’s seen to be an epicurean hotspot.

 

American-born Mason Florence has lived in Bangkok since 2002, and has documented the changing food scene. While the city “oozes food, and the culture of Thai people is deeply rooted in the art of cooking, with locals frequenting late-night street food meccas like Yaowarat and Banglamphu”, these days more adventurous food-hunters are finding their way to lesser-known hot spots: “places like Wang Lang Market and Talat Phlu, both a short ride across the river from central Bangkok”.

 

In recent years the Thai capital has added higher-quality restaurants to its roster. “Bangkok has developed an international reputation for its restaurants, in large part due to their success in the Asia’s 50 Best Restaurants list,” says Florence. “More than ever we’re seeing hardcore foodies flying into town with one sole purpose: to eat. Many of them journey from other parts of Asia, while others come from as far afield as Europe, Australia and the Americas.”

 

As well as restaurants such as Nahm, where Australian-born David Thompson uses his deep knowledge and extensive research of historic Thai recipes to produce super-authentic dishes, the city has produced a new raft of cool, informal bar-restaurants such as Namsaah Bottling Trust, Quince and Opposite Mess Hall, as well as Eat Me, run by New York chef Tim Butler, where the city’s glammed-up crowd sample edgy cocktails alongside razor clams with spicy nduja pork.

 

On the other side of the world, Mexico is rapidly becoming another promised land for fashionable-food devotees. Each of the country’s regions has its own distinct identity and signature dishes, from the Baja peninsula on the west coast to Oaxaca in the south. Mexico City itself boasts enough great restaurants, bars and markets to sate the hungriest and most demanding traveler’s appetite – literal and metaphorical.

 

The menu here is certainly about much more than tacos and tortillas – think fried insects at Rosetta or the 400-day aged “mole madre” at Pujol, two of the Mexican capital’s most acclaimed eateries. At the same time, it’s also about an extraordinary array of tacos and tortillas, tamales and tequila in bars and cafes, street stalls and markets across this food-loving land.

 

For those without the opportunity or time to explore such exotic culinary landscapes, finding the niche foodster hotspots within New York, London, Paris and San Francisco satisfies a similar urge. At hip Brooklyn food market Smorgasburg, for example, the weekend throng is replete with numerous nationalities and languages (not to mention artful facial hair). It also happens to boast almost 100 seriously good local food purveyors.

 

Tellingly, uber-foodies like Kewacha are now switching from blogging to Instagram as their preferred medium through which to share their culinary escapades. In fact, notching up particularly hard-to-access restaurants is prime social currency among proud gastronauts, as witnessed by the meteoric success of Fäviken in Sweden. Magnus Nilsson’s restaurant set in an old lodge on a 24,000-acre hunting estate is famously situated in the country’s frozen north, just 200 miles south of the Arctic Circle. First, you have to make your way to Stockholm, then fly an hour up to Östersund, followed by further hours (depending on the season and weather) up to Järpen. The 12 seats are booked many months in advance, so it’s not really the place to simply show up hoping for a “walk-in” – and don’t be late for dinner or you may be refused entry.

 

Once in for the night (accommodation is also on-site) and lighter by some $700, diners are treated to rare delights such as trout roe in dried pig’s blood and potatoes cooked in decomposed leaves. In short, the more remote the location, the more outlandish and outré the food is likely to be. Next stop, penguin brains in Antarctica?

 

Your address: The St. Regis Bangkok; The St. Regis Mexico City; The St. Regis Osaka; The St. Regis San Francisco; The St. Regis New York 

 

 

Chef Paul Pairet’s wittily-named Foie Gras Can’t Quit “cigarette”
at Ultraviolet restaurant in Shanghai.

 

 

Diners make pilgrimages from all over the globe to experience Ultraviolet’s theatrical gastronomy 

 

For the culinary jet-set, a meal at Noma in Copenhagen, “is like going to 

an exhibition of masterpieces by one of the world’s leading artists” 

Big_Feature_Wolfgang_1060x560

Kitchen Confidential

Austrian-born chef and restaurateur Wolfgang Puck came to the US in 1973 and has since built an international culinary empire. The Michelin-starred chef, who caters for the Oscars and is the star of TV food shows, is also active in philanthropic endeavors through his charitable foundation.

 

How did your cookery career begin?

 

My mother was a professional chef, so from the age of about 13, I used to go with her to work; it was either that or learn to be a bricklayer or a mason with my father, and I hated that! I loved the pastry section at the restaurant my mother worked in. They made incredible Baked Alaska, and it’s where I tasted canned fruit for the first time. I had some pineapple and thought it was just amazing.

 

What sort of food did you eat as a family back home?

 

I grew up on a farm, so when my mother made soup, or a salad, she’d just go into the garden and pick what she needed. As soon as the first tomatoes were ripe we used to make delicious sandwiches on dark rye bread with butter, parsley and a little onion. It sounds so simple but when the ingredients are straight from the ground, it’s an amazing thing.

 

Your first job was working for the legendary chef Raymond Thuilier at his restaurant L’Oustau de Baumanière. What was that like?

 

Raymond was about 72, and he had this passion and love for ingredients that I’d never seen before. When I met Raymond I just thought, “Wow, I want to be like this guy. This is what I want to do for the rest of my life.” Famous people were coming in all the time, even the Queen of England and Picasso. When Peter O’Toole was making a movie in the area, he always used to eat lamb, well-done, with a Cartagena Pinot Noir, and we’d stay up chatting late into the night. Then I’d take him back to his room on my little motorbike; he used to drink quite a lot of whisky after dinner.

 

What’s the best meal you’ve ever had cooked for you?

 

One of the most interesting was recently at the Carolina restaurant at The St. Regis Punta Mita Resort in Mexico. The young local chef there, Jose Mesa Arroyave, cooked my wife and me the most amazing Mexican food ever. It was so beautifully presented and not what you’d expect: charred octopus on a crispy tortilla with a black bean purée, a deconstructed tortilla soup served in a spoon as an amuse-bouche, a quail taco and ceviche… I don’t often get surprised, but this was a revelation to me.

 

How would you describe your new Spago restaurant in Istanbul?

 

It’s in one of the most beautiful hotels I’ve ever been to. Every room has an amazing piece of art in it, and the restaurant itself is on the eighth floor with an incredible view. We have a big, beautiful terrace that takes up almost half the space. It’s not too formal, just cool and relaxed, and in the evenings it’s like one big party. We have a DJ at the bar and everyone goes from table to table. It’s great if you’ve just arrived in the city, because you can still sit by the bar and relax, soaking up the atmosphere.

 

How have you gone about planning the menu?

 

The very first thing I always do in a new place is to go to the farmers’ market and the fish market and see what ingredients are best in the area. I love to support the local suppliers and they have amazing fish in Istanbul – turbot, wild sea bass, shrimp – and the lamb is the best that you’ll find anywhere. We do an amazing Chinese-style dish with it where the lamb’s marinated in soy sauce, chilli flakes, mirin and spring onion, and then just grilled over a charcoal fire. Of course, if you still want our signature smoked salmon pizza, you’ll be able to order one here, too.

 

Any ingredients that you’re particularly fussy about?

 

I love proper chocolate, and I get that from Jean-Paul Hévin in Paris. I always have some in the freezer. I won’t touch cheap chocolate; it has to be 70 per cent cocoa and it has to have some flavor. And if I’m ever hungover, I have to have proper coffee. I’ve been into the kitchen of one of the fanciest hotels in Paris to show them how to make a cappuccino right. For $800 a room you deserve good coffee.

 

Who would you love to cook for?

 

Picasso, because I’d love to talk to him. Mozart, because maybe he could play the piano. And Roger Waters from Pink Floyd, because I love them. They’d have to enjoy food, though; there’s nothing more boring than cooking for somebody who doesn’t really enjoy great food and wine.

 

Your address: The St. Regis Istanbul

 

Wolfgang Puck in the kitchen

 

 Yuzu blueberry Baked Alaska

The terrace at Spago at The St. Regis Istanbul, which
serves Puck’s cutting-edge, farm-to-table cuisine

03_Hub_Big_Feature_1060x560

A Culinary Genius In Doha

The Scottish-born chef Gordon Ramsay originally set out to become a professional soccer player, switching to catering college at age 19 following a knee injury. He went on to train under chef Marco Pierre White before deciding to specialize in French cuisine, working alongside Albert Roux at Le Gavroche in London and Guy Savoy and Joël Robuchon in Paris. His first Michelin star came in 1997, when he was chef at Aubergine. When he was 33, his own venture, Restaurant Gordon Ramsay, was awarded three Michelin stars. Today, his ever-growing chain of restaurants stretches from Los Angeles and New York to Paris and Hong Kong, and he continues to appear on television series such as Kitchen Nightmares and MasterChef. The chef launched two restaurants in 2012 at The St. Regis Doha: Opal by Gordon Ramsay, which serves classic western dishes in a bistro-style environment, and a fine-dining space, Gordon Ramsay Restaurant.
 
Which dish do you most enjoy cooking?
 
I love cooking all sorts; what I make depends on what mood I’m in and how long I want to spend in the kitchen. In my recent TV cooking series Ultimate Home Cooking, it was all about making tasty food at home: nothing too fancy, but great fish dishes, pies, desserts.

 

Is there anything you’d rather buy than make?
 
No. Cooking your own food is always a better and healthier option. I’m a big believer in cooking at home with the family. My kids do a lot of the cooking in the house and it’s much more enjoyable.

 

What do you eat when you’re home alone?
 
Something quick and simple, such as a good-quality steak with salad and a homemade dressing. I always like to see what’s in the cupboard: you’d be surprised what you can make with just a few staple ingredients.

 

What would you order from the menu at The St. Regis Doha?
 
From Gordon Ramsay Restaurant, I would choose the carpaccio of Scottish scallops. At Opal, the lamb burger with mint is one of my favorites, although I try different dishes every time I am there. I always ask the chef to create mini versions of dishes on the menu so I can sample all of them.

 

How do the dishes there differ from your other restaurants?
 
Opal is very similar to Bread Street Kitchen in London, and obviously Gordon Ramsay Restaurant is inspired by my three-Michelin-starred flagship restaurant. However, we do make changes to reference the local culture, the flavors that are popular in the region, and the fresh ingredients that we can get.

 

When you were a child, what was your favorite food?
 
Eggs Benedict. I’ve always loved having it in the morning; it’s all about the hollandaise sauce.

 

Which meal most reminds you of home?
 
Beef Wellington, which has become one of my signature dishes. It’s very versatile: you can change what meat you use (I recently used lamb) as well as the spices and secondary ingredients.

 

Which is the dish you’re most proud of?
 
King crab tortellini with lemongrass and tomato vinaigrette. It is simple and fresh and always impresses.

 

What’s been the most memorable moment of your career?
 
Getting the first Michelin star for Restaurant Gordon Ramsay (and of course getting three a few years later). But every time I’ve opened a restaurant it has been a really proud moment. I now have 25 globally and 13 in London, and there’s more to come. I’ve been incredibly lucky to have my restaurant business, TV career and wonderful family.

 

Are there any foods that you think are overrated?
 
No, although anything that is processed or poor quality is never good in my book. I grew up in a household with very little money so we ate some horrible food – spam. That definitely isn’t something I’d eat now.

 

What do you enjoy most about Doha?
 
The people. They have always been very friendly and extremely professional.

 

If you could revisit a meal that you’ve had in the past, what would it be?
 
I’m very lucky in that I eat out a lot and get to experience lots of different styles, concepts and cultures. The most recent amazing meal I’ve had was at Quique Dacosta in Spain. I was in the area filming for television and found myself in a terrible restaurant. We wanted to show them what amazing service was, so I took them to Quique Dacosta; it was fantastic.

 

What’s the secret to running a restaurant really well?
 
You have to have a great team. I definitely do, and when I’m asked who does the cooking when I’m not there, I say it’s the same people as when I am there. To run a restaurant, and certainly to be a chef, you have to have passion for what you do, work hard and persevere.
 
Your address: The St. Regis Doha


 

 

 

 

Ramsay’s repertoire
 
Bleu lobster salad, croquant of celeriac and apple
with homardine sauce

Terrine of duck foie gras, dried apricots and almonds,
strawberry vinaigrette

Buttered truffle and guinea fowl with sweet potato purée,
chestnuts and mushroom mix