Food for Soul

Massimo Bottura unveils new Food for Soul organisation

On 3 April 2016, chef Bottura was one of the key speakers in the new chapter of MAD symposium. This was the first time that MAD had been held outside of Denmark. The Italian chef joined chef René Redzepi, young Zimbabwean, campaigner-farmer Chido Govera, the American chef-restaurateur David Chang, chef-author Kylie Kwong and other great, culinary thinkers.

Massimo Bottura, the chef-patron of Osteria Francescana in Modena, spoke about the social responsibility of chefs in a talk entitled, „Cooking is a Call to Act“. During his discourse, chef Bottura introduced his new Food for Soul, a non-profit, cultural project to fight food wastage through cooking. He quizzed the assembled crowd: „could hunger be relieved by creative management of daily food wastage?“

Food for Soul is the continuation of Bottura’s off site Expo project Refettorio Ambrosiano in Milan. Here he was able to transform an abandoned theatre into a contemporary soup kitchen, inviting 60 chefs from all over the world to cook with the waste from Expo. Bottura insists that this was not a charity project but a cultural endeavour. Outside the building a neon sign by artist Maurizio Nannucci bears testimony to Bottura’s conviction: NO MORE EXCUSES. Artists, architects and designers contributed to the project to create a unique space. During the 6 months of Expo, 100 volunteers washed dishes, mopped the floors and served over 10,000 healthy meals cooked from 15 tons of salvaged food. Long after Expo has left the city, the Refettorio Ambrosiano continues to serve meals 5 days every week to the homeless people of Milan.

The Food for Soul organisation is Bottura’s response to the many chefs who have asked to open a refettorio in their city. The team will raise funds to renovate and rejuvenate spaces in areas that have been neglected, as well as support already existing soup kitchens in improving their service.

In June, Food for Soul will be collaborating with an established soup kitchen in Bologna in order to welcome more guests, including refugee families. Then it hopes to leap over an ocean. The city of Rio has donated an empty lot to create a Refettorio Rio. If sufficient support is committed, this Food for Soul project could open during the Rio Olympics. Besides working as a soup kitchen, the space will be used to give free tutelage and training to its guests to empower young people from the favelas through gastronomy.

The recovery of food, places and communities is aimed to give back dignity to the table. Food for Soul wants to provide an enriching environment where nourishment is not only meant to be for the body, but also for the soul.

Chef Bottura believes:
We NEED MORE places that UNITE people at the table
We NEED MORE places that REVIVE neighbourhoods
We NEED MORE places that RESTORE the body and the soul

Donations to the non-profit Food for Soul will be directed to specific projects in Italy and abroad.

www.foodforsoul.it

Manuel Martinez in Bangkok

Two new lifestyle properties in Bangkok and Pattaya have captured the imaginations of Thailand’s glamourous crowd with unforgettable culinary experiences. From gourmet burgers to Michelin quality dining set in a cool and funky setting, the new dining options all come with a little “G DNA” twist!

On Silom Road in the heart of Bangkok, Pullman Bangkok Hotel G’s Scarlett Wine Bar & Restaurant serves “Bistro” dishes with a focus on using quality, prime ingredients. However the food isn’t the only secret to Scarlett’s success; the venue has soon become the place to be seen for Bangkok’s funky and savvy crowd and offering an exclusive party vibe through the weekend.

The exclusive menu, created by 2 star Michelin Chef, Manuel Martinez, can only be described as “old time favourites alongside classic French cuisine”. Scarlett also boasts an http://www.pullmanbangkokhotelg.com/restaurants-bars/scarlett-wine-bar-restaurant/
[extensive wine and champagne list], all available at a very reasonable price.

Guests can watch the night unfold whilst enjoying Bangkok’s balmy evenings outside on the restaurant’s open air terrace. The sublime views of the city’s skyline are the perfect backdrop to the cool DJ beats that extend until the early hours.

If guests are to look for a more intimate area with friends, the exclusive private dining venue for up to 15 people is available alongside an “interactive open kitchen”.

Pullman Bangkok Hotel G is also home to 25 Degrees Burger Bar. The striking venue is playfully designed in the same quirky style as its upscale namesake at the iconic Hollywood Roosevelt Hotel, renowned amongst the smart set for the ‘best burgers in Los Angeles’.

25 Degrees introduces a sophisticated http://www.pullmanbangkokhotelg.com/restaurants-bars/25-degrees-restaurant/
[new twist on the traditional American burger bar concept] – completed with American hits music and cool “bordello meets burger bar” décor that pays homage to the glamour of Old Hollywood yet emphasizes modernity in its design, atmosphere, and presentation.

The venue incorporates all aspects of the award winning formula adopted by all sister properties in the US which made them the reputation of serving the “burger of the stars”

At 25 Degrees diners can discover tender and succulent variations of their timeless favourites, featuring prime ground sirloin beef and fresh free range chicken. All burgers are grilled according to personal preference with a choice of gourmet cheeses and toppings. With funky styling and design it’s the ultimate venue to have breakfast, eat, drink and party whatever the occasion, 24 hours a day!

In addition Pullman Bangkok Hotel G’s trendy food and beverage concepts also extends to Playground, a mixology bars in the mezzanine & lobby serving an inventive selection of bubbly and http://www.pullmanbangkokhotelg.com/restaurants-bars/playground/
[unique cocktails made to order] by the bars’ professional mixologist.

The Playground experience is resembles a cool and cosy New York loft conversion and provides a familiar and relaxed atmosphere where the mixologist knows who you are and what you’re drinking. Playground is always set to impress its discerning crowd so once a month the Lobby area undergoes an exciting transformation. The famous ‘G Session’ is brought to Bangkok, where guest can embrace the funky theme and party from 8pm until late into the night.

Meanwhile, the Pullman Pattaya Hotel G Beach Club offers cool and contemporary all day dining on its own private beach. Set among outdoor pools, a beach terrace and pool bar, guests can http://www.pullmanpattayahotelg.com/the-beach-club/
[enjoy indoor and outdoor beachfront dining] overlooking the ocean.

The Beach Bar is where guests can rehydrate and relax with a range of drinks, cocktails and wines as well as bar snacks and tapas. The Beach Club Restaurant focuses on quality food and serves gourmet salads, sandwiches, grilled burgers and ice cream. It’s the perfect spot for families and friends to unwind in a comfortable beachside setting.

The famous G-Sessions are also held at the club on the first Saturday of the month. A beach party like no other, up to 600 guests can indulge themselves with premium drinks and house and trance music spun by international DJs. Every month the G-Session takes on a new theme and vibe to make sure the funky crowd keep coming back for more!

Both hotels chic and stylish restaurants aim to reflect the rhythm and lifestyle that is now synonymous with the “G DNA”: from the design and ambiance to the outstanding and innovative food and drinks!

Fine Food and Wine Cruise Offers Summer Savings for U.K.

Guests Will Enjoy Amazing Itineraries, Incredible Wines and Food From Celebrity Chefs

Fine Food and Wine Cruise is now offering special rates on cruises for residents of the United Kingdom. Pricing starts as low as £995 per person, with up to 50 percent off the original price. To receive this discount, the code „UKSpecial“ must be entered in the promo code box on the booking page.

From May 20 – May 28, 2012, the Chaîne des Rôtisseurs Mediterranean Gala Cruise features a visit to Monte Carlo for the Monaco Grand Prix and culinary delights from Celebrity Chef Art Smith. The itinerary includes Rome, Portoferraio, Portofino, Cannes, St. Tropez, Monte Carlo and Nice. Pricing starts at £1,495 per person.

From May 28 – June 2, 2012, Washington State University’s alumni and friends are invited on the Windstar Wind Surf to enjoy food from Celebrity Chef John Sarich, and wines from Chateau Ste. Michelle, Gordon Brothers Family Vineyards and DeLille Cellars. Ports of call include Nice, Portofino, Cinque Terre, Livorno, Portoferraio and Rome. Pricing starts at £995 per person.

From June 2 – June 9, 2012, Sokol Blosser Winery, Delectus Vineyard and Winery and Celebrity Chef Dolan Lane will provide unforgettable food and wine on the Windstar Wind Surf. Guests will visit Italy, Montenegro and Croatia. Pricing starts at £1,295 per person.

From June 9 – June 16, 2012, the Long Shadows Winemaker Food and Wine Cruise will have ports of call in Venice, Pula, Trogir, Dubrovnik, Corfu, Santorini and Athens. Highlights include tastings and discussions on the Windstar Wind Surf with Allen Shoup and others. Pricing starts at £1,395 per person.

From September 29 – October 6, 2012, DeLille Cellars, Celebrity Chef Kevin Gillespie of Woodfire Grill and Top Chef fame, and a jazz ensemble from Cjazz will join guests aboard the m/s Paul Gauguin. The itinerary includes visits to Tahiti, Huahine, Raiatea, Taha’a, Bora Bora and Moorea. Pricing starts at £1,495 per person.

Each Super Inclusive package includes:
All meals and snacks aboard ship
Gourmet wine tasting dinners prepared by our celebrity chef
Premium wines from guest vineyards
Wine tasting events
Cooking demos
Winemaker seminars
Live entertainment
Educational and instructional seminars on wine, food and ports of call
24 hour room service
Cocktail parties with complimentary drinks and appetizers
Water sports at the Windsurf marina
Airport transfers on days of embarkation and debarkation

Interested cruisers can register at www.finefoodandwinecruise.com

Gordon Ramsay

Paris Las Vegas ( www.parislasvegas.com ) is pleased to announce internationally-renowned Chef Gordon Ramsay will open his first Las Vegas restaurant, Gordon Ramsay Steak, in the spring of 2012 in the heart of the picturesque resort. The new restaurant will replace Les Artistes Steakhouse.

Michelin Three Star Chef Gordon Ramsay, known not only for his refined cuisine, but also his TV personality on several hit programs including „Hell’s Kitchen,“ „MasterChef“ and „Kitchen Nightmares,“ has generated world-wide attention and entertained viewers on six continents.

„Few chefs in the world have extended their reputations to as many countries and into as many homes as Chef Ramsay,“ said Paris Las Vegas President David Hoenemeyer. „His fiery passion for excellence has been validated by the culinary world’s top epicurean honors, by his legions of delighted restaurant guests and by millions of TV fans. We, at Paris Las Vegas, believe that the addition of Gordon Ramsay Steak, will be an exciting new milestone in the city’s impressive culinary evolution.“

The contemporary steakhouse will boast a total of 274 seats including a large bar area, chef’s table and private dining room in addition to the main room. Guests will be encouraged to relax in the spacious lounge or enjoy a cozy booth in this ultimate modern steakhouse.

„Vegas is such a vibrant city, and I’m excited to open my first Las Vegas restaurant in a Caesars Entertainment resort – Paris Las Vegas,“ said Gordon Ramsay. „The space is really bold and innovative, and we’ve put together a great team and created a contemporary, quality menu. I can’t wait to open and start welcoming guests!“
Gordon Ramsay Steak will be a fresh, high-energy dining environment that playfully transports guests from Paris to London. Set within the Paris casino, which is whimsically modeled after the „City of Lights,“ the restaurant design will celebrate Chef Ramsay and the city of London, where he lives. This innovative concept will reflect edgy, exciting and bold designs and will bridge the resort’s Parisian theme with Ramsay’s British heritage. A prefect synergy as Ramsay’s early education took place in the Paris kitchens of famous Michelin Star Chefs such as Guy Savoy and Joel Robuchon. San Francisco based EDG Interior Architecture + Design, which previously created designs for Rao’s and Bradley Ogden restaurants at Caesars Palace, will spearhead the design.

This fresh new restaurant will offer guests a look at the exclusive beef aging program created under the direction of Chef Ramsay and his culinary team. The menu selections will range from traditional steakhouse fare with delectable cuts of beef to Ramsay’s signature fish and chips and Shepard’s Pie. This dynamic new addition to Ramsay’s profound collection of restaurants will offer the freshest seafood to mouth-watering cuts of beef, French-influenced sides and delicious desserts.

Gordon Ramsay:
www.gordonramsay.com/

Zum Buchen: booking.com, Hotelpreisvergleich

Preiswerte Las Vegas Flüge bei Opodo

Dinner by Heston Blumenthal

Dinner by Heston Blumenthal Now open at Mandarin Oriental Hyde Park, London

Mandarin Oriental Hotel Group and The Fat Duck Group have joined forces to create Dinner by Heston Blumenthal, Chef Heston Blumenthal’s first London restaurant which opened at the award-winning Mandarin Oriental Hyde Park, London on Monday 31 January 2011.

Blumenthal, of the three Michelin starred The Fat Duck in Bray, Berkshire, The Hinds Head pub and The Crown pub of the same village, has won international acclaim for his unique and multi-sensory approach to cooking. This first restaurant to open outside of the village of Bray features the chef’s inimitable style of culinary alchemy with a menu heavily influenced by his ongoing research and discovery of historic British gastronomy.

Focusing on the revival and modernization of traditional British recipes, the menu at this highly anticipated new restaurant features simple contemporary dishes inspired by Britain’s historic gastronomic past and recipes dating as far back as the 16th century, such as Scallops with Cucumber Ketchup and Peas, Slow Cooked Short Rib of Beef in Red Wine Juice with Triple Cooked Chips and Tipsy Cake, made with Spit Roast Pineapple and Jersey Cream.

Mandarin Oriental and Heston Blumenthal worked with the internationally renowned designer, Adam D. Tihany, to create the restaurant interior. Inspired by Chef Blumenthal’s deep interest and knowledge of 15th and 16th century cookery, the design is a contemporary British Brasserie concept; an innovative illustration which influences the senses, yet remains true to British culinary and design traditions. Tihany highlights rich, natural materials such as wood, leather and iron – historical elements at the root of 16th century British style – incorporating them in contemporary ways to reinforce Heston’s revival and modernization of traditional British recipes.

With uninterrupted views over Hyde Park, the restaurant also features floor to ceiling glass walls providing a glimpse into the open kitchen and an unusual one-of-a-kind large scale pulley mechanism. This contemporary chrome and steel contraption has been modelled after the 16th century pulley system originally designed for the Royal British Court’s kitchens. A private dining room is available for up to 10 guests as well as a chef’s table for six located within the kitchen. During the summer months, a terrace overlooking Hyde Park will provide guests with one of London’s finest al fresco dining locations.

Seating 140 guests, Dinner by Heston Blumenthal is open for lunch and dinner and from May 2011, afternoon tea. The kitchen is headed by Ashley Palmer-Watts, group executive chef of the Fat Duck, who has worked with Blumenthal for ten years.

The etymology of the word ‘dinner’ gave rise to the name of the restaurant. In Britain, ‘dinner’ still means the main formal meal of the day, and it is usually served either in the middle of the day, or in the evening, depending on where you are in the British Isles. Originating from the 13th century French word disner (pronounced dee-nay), dinner was in fact originally eaten at breakfast time. The rise of social and economic changes, including technical innovations such as gaslight and electricity, allowed for the timing of this main meal of the day to be eaten later in the day.

Dinner by Heston Blumenthal is open from 12 noon to 2.30pm and from 6.30pm to 10.30pm.

Three course set lunch from GBP 28
Three course a la carte dinner from GBP 55

Reservations can be made on +44 (0) 20 7201 3833 or at www.dinnerbyheston.com
For further information please visit http://www.mandarinoriental.com/london/dining/.

BRILLANT GOURMET RESTAURANT

BRILLANT GOURMET RESTAURANT

Opening of “Brillant” Gourmet Restaurant. A new get-away proposal in Heraklion City, at Crete island in Greece.

Brillant has been borne from the intense desire of its owners (Karatarkis family) and the creative imagination and execution of the architect Stavros Litinas. The goal is to alert the guests’ senses. All five of them! Of course taste is the most important, while being in a restaurant, but the rest four is also important to get satisfied too!!

The unique architectural style, the innovative cuisine, the superb service and the inspiring atmosphere, make Brillant Gourmet Restaurant, the ideal place to dine in Hearklion Crete.

The industrial-like area and the environment are mainly suitable for diner. Black and Silver are dominating the space. Eye-catching is the fulgent tile floor with the metallic flakes. The bar, made of black lac and inox, is situated slant wisely in the background of the central section. The peeled ceiling of the Bar is a characteristic element, following the same mode with asymmetrical optical fibers hanging.

The left section is the main part of the restaurant and is of linear layout, whilst the apposite emplacement of a speculum doubles the sensation of space depth.
A rusty metal wall of ceramic tiles covers the sideway surface of this section, which has four long folding screens made of glass and iron.
Black lack furniture. The chairs have particularly high backrest, reminding of the famous 20th century designer Machintosh, but having a more minimal approach.
Organdie runners, spherical candle-holders, motif of goblet glasses in diagonal pattern, are some of the particular elements of the “art de table”
The spherical luminaries are hanging from the visible electrical racks of the ceiling, which are next to the inox pipes of the air condition and ventilators and come to a complete counterpoint with the table’s luxury.
The right section of the restaurant is of similar design, having a full visual contact with the rest of the space. Only one, four-meter long table is placed in this section. From there, one can see the age-long olive tree that is growing at the main entrance of the restaurant.

Last but not least, a very special element indicating the style and the ambience of the place is the surface of quiet water, filled with rose leafs, that is located on the floor, at both sides of the restaurant, along the front wall.

Brillant Gourmet Restaurant has the privilege to be part of the Lato Boutique Hotel’s infrastructure, which guarantees the maintenance and the continuous quality improvement of the facilities and the services offered.

It is being supported by the gastronomic team of the Hotel, yet functions independently, preserving its own operational philosophy and maintaining its independent, exceptionally high objectives.
The Executive Chef Mr. Anastasios Papadakis and his team guarantee top quality and creative gourmet cuisine. The carte hosts various flavors, evokes the imagination and reflects Brillant’s gourmet philosophy through the creativity of the chef who insists only in the finest row materials from accredited Greek and international suppliers. The carte changes two times per year, while the Chef suggests the guests’ new dishes occasionally.

The Maitre D’ Hotel, Mrs. Agapi Gkogkolou and her team, are responsible for the superb service, the professional handling of the guests’ requests and the friendly atmosphere. The wine list hosts a very careful selection of both Greek and International etiquettes. Only the best labels accompany the guests’ meals contributing the most to their satisfaction.

Brillant Gourmet is open daily from 19:30 and is situated at 15 Epimenidou street, next to Lato Boutique Hotel. Tel / Reservations +30 2810 334959, fax: +30 2810 334958, e-mail: info@brillantrestaurant.gr, URL: www.brillantrestaurant.gr

Total Trip Pricing – Marriott Hotels

Reisende, die ab sofort über www.marriott.com buchen, können jetzt schon vor der eigentlichen Buchung den Zimmerendpreis einsehen – auch wenn im gewünschten Reiseland die Hotelraten gewöhnlich exklusive örtliche Steuern und Gebühren angegeben werden.

Damit gibt es keine unangenehmen Überraschungen mehr, wenn die eigentliche Buchung erfolgt. Denn: Wer nun bei Verfügbarkeitsabfragen auf den Button „Rate rules“ (Buchungskonditionen) geht, erfährt dort den tatsächlichen Endpreis – inklusive inkludierten Hotelleistungen, etwaigen Frühstücksangeboten, Umbuchungs- und Stornomöglichkeiten sowie lokalen Steuern und Gebühren als echten Geldbetrag statt prozentualen Angaben im Kleingedruckten. Gleiches wird dann auch noch einmal im eigentlichen Buchungsvorgang deutlich ausgewiesen.

Außerdem ist das „Total Trip Pricing“ auch verfügbar bei Anfragen über die kostenfreien Reservierungsnummern, Direktbuchungen im gewünschten Hotel oder via Reisebüro.

Amy McPershon, Executive Vice President Sales & Marketing bei Marriott International, erklärt diese Weiterentwicklung wie folgt: „Im Rahmen von „Spirit to Serve Our Guests“ sind wir ständig bestrebt, im Kundenservice den sich weiterentwickelnden Bedürfnissen unserer Gäste entgegen zu kommen. Was in einigen Regionen dieser Welt selbstverständlich ist, ist es eben nicht oder in unterschiedlicher Weise in anderen, so auch die Endpreisinformation. Diese Kostenkontrolle und Transparenz wollen wir nun allen unseren Kunden aller Hotels weltweit ermöglichen.“