Update status next project: Moving to Dubai

Official announcement from the desk of Clifford Weiner:

London, 25 February 2008

“After 3 years and a few month in London (since 2 January 2005) I am moving on for a new challenge, this time in the hotter climates of Dubai. London was a unique experience, and the best part was meeting and working with so many wonderful and truly inspiring people! My last day at InterContinental London was 29 February and I will be starting in Dubai on 6 April. During the last 3 years in London I went from closing down the InterContinental, followed by an £80 Mio. refurbishment to reopening a new flagship hotel for InterContinental Hotels & Resorts in November 2006, the new InterContinental London Park Lane.

Since one opening is not enough, I joined Kerzner International (Atlantis, One & Only Resorts, Sun City) where I will be part of an amazing pre opening team of passionate, entrepreneurial and experienced people. I was appointed as Director, Food & Beverage for the opening of the Atlantis, The Palm - Dubai hotel and will be in charge of the Royal Towers section of the resort. Opening is scheduled for September 2008.

The property is rising in Dubai from the coastline of the largest man-made island in the world, the Palm Jumeirah. Positioned as the flagship property it is, situated at the apex of the Palm Jumeirah’s Crescent, Atlantis, The Palm. The resort will offer more than 1,500 guest accommodations at the Royal Towers, and over 39 Food & Beverage outlets. Here are 2 interesting links to follow; www.atlantisthepalm.com and www.thepalm.ae

I would like to take this opportunity to thank everyone who was part of the hugely successful opening of InterContinental London and supported me as great guest, friends, colleagues and business partners. To get updated on new contat details, I am on facebook as cliffwaterford.

Best wishes.”

guess where…!?

Hello. This blog nearly died. I just managed to give some first aid, exciting news, new inspration…24 hours in another city and see whats happening!! Check back soon…

Obsessed with tomatoes

Tomatoes are essential ingredient for tomato sauce, pasta dishes, salads, cooking in general. It is unbelievable what kind of rubbish tomates we get in supermarkets. Grown in greenhouses, tasteless, lifeless without soul and juice. Toamtoes are suposed to be the paradise apples, the hormone Serotonin is responsible to evoce feelings on happiness (…)

Whilst they all look the delicious, on the grapes, different sizes, cherry sweet, cherry spicy sweet, plum, whatever. It has nothing to do with the real tomatoes that seduced me in Spain, in this small vegetable shop run by a local farmer and organic vegetable grower. Make a tomato Spaghetti Pomodoro Fresco with a “good” tomato and you will seduce any diner you cook for, just as the Paradise Apple (or tomato?) aparently seduced Adam and Eve, or the snake, cant remember.

Anyway, problem is that most people dont buy this delicious fruit, because they are expensive and sometimes slightly beaten, not like the supermarket artificial tomato which shine, are faultless and keep for days in the fridge. Same applies for fruits, we all want organic grown but impecably looking fruit and vegetable?

The perfect BBQ Party checklist, in anticipation of July 5

On July 5 is Dad and Steffi’s birthday, yes, both on the same day. Me and Steffi are going to fly home for a few days. In anticipation of the party I put a checklist together, and a possible run down…

2 days before

Print the attached checklist. BBQ party checklist Dad and Kevin go shopping, get all equipment and food & beverage ready and delivered.

Day before

We marinate meats, prep salads, chill drinks, go shopping again, setup the tent and seating area.

On the day

09:04 Get out of bed, drink a cup of coffee, have some breakfast with the family

11:28 Open a can of beer, relax, get an overview, check the check list (whilst mum starts to panic big time and dad goes to practice some golf swings (nur schnell) on the driving range because he anyway has to deliver something to the Margna, Kevin makes Luca run and setup the tent because they didn’t manage the day before, Nona is quite confused. Steffi also starts to stress.

12:07 We start setting up the area, sound check, play very loud music, open another can of beer, I am getting realy hungry, maybe I should fire the BBQ and test some Bratwurst with Senf. Mom goes crazy but everyone joins and has a bite to eat anway.

16:48 Fire up the BBQ for the second time, food ready and all laid out, drinks chilled, glasses ready, Francesca makes the first Mojito, we enjoy, play more very cool and loud music.

18:01 First guests start to arrive. We make some more drinks. The first steaks hit the BBQ. Do we have enough Ice Cubes???

19:18 Party starts to seriously move, people get relaxed and chilled, the DJ needs some help, I sort him out and plug in my laptop, he grabs some food and stays cool.

20:01 The party is now in full swing. BBQ is burning. Great food with juicy steaks, finger sucking spare ribs, crispy roasted sausages, fresh salads and delicious drinks. Everyone is happy.

22:29 Get a Wodka Tonic. Get an overview of what’s happening. The first neighbours complain about the music and noise. Police arrives. Give them a drink and some food. Thanks. Good night. The party continues without interruption. Nona needs to go to bed. Time to light some Cuban Cigars.

23:60 We sing happy birthday and a swinging party continues until early morning.

Are you also a “local tourist” when travelling?

Last week we went to Spain over a long weekend, just to chill out in the sun, good food and get some serious good sleep. The house is my parents and it is located on north of Barcelona, on a mountain with pine trees, overlooking the Mediterranean Sea. We have been there several times in the last few years. It’s seriously relaxing and quiet, just with some birds singing and no other noises at all, the perfect location to re fuel after a really busy first quarter in London. A few small villages close by offer everything, from great food markets, fish markets, bars, restaurants, everything. My parents, whom we haven’t seen in ages, were also there and we spent a few great days together.

Our first lunch happened of course in a place that I would not miss out once on a trip to Palamos. It’s called Tragamar and is located on the small beach strip in Calella de Palafrugell. We started with a stroll along the small beach promenade which is in front of a picturesque village feeling quite bohemian and arty. The place is never overcrowded by “tourists” and mainly visited by “local tourists”, either Spaniards or foreigners like us. I like to consider myself a local tourist and try to avoid any places overcrowded with other foreigners, and blending into local communities, exploring neighborhoods and using the local language as much as the knowledge allows.

The lunch in Tragamar consisted of superb Jamón Ibérico, pan tomate, Gambas all ajilo, tiny small mussels (berberechos) cooked with some garlic, parsley and Sherry wine, some local rosato wine and escalivada with anchovies from the coast.

 

Berberechos with parsley, Sherry wine.

Gambas in olive oil, slow cooked garlic. The gambas release the flavor and color of the shell into the oil. Dip the bread in it, its just out of this world.

Jamon Iberico, Pan con tomate. The pan con tomate is a toasted white bread, similar to a baguette, rubbed with some garlic and tomato.

So what’s the deal about being a local tourist? I think its all about not sticking out like a soar thumb in the crowd, eating in restaurants when locals eat (at 9 or 10pm) and not at 6pm with the lobster red roasted crowd wearing sandals, or something like that.

 

next week in Spain

Next weekend we are going to Spain for a long 3 day weekend. Today will be packing up a few things day because next week is hectic and I will have little time to do that.

But which cookbooks should I bring with me? Every time I’m in Spain there is lots of time for cooking, bbq, shopping on markets and I miss my cookbook library from home.

I think I will pack up the 2 books of Elizabeth David, Mediterranean Cooking and French provincial cuisine. That’s it. It’s a lazy rainy cold Sunday here in London and the 2 boring thoughts above are about all I can get on this blog today.

At least I found an inspiring photo which I took last year, looking down the village of Palamos.

some great food blogs

Today is a bank holiday in the UK which means nobody is really working, its gray and rainy, and next thing I will take my work on the memory stick and go home. I went to the office to catch up with some papers and drifted quickly off to look at some food blogs, and thats what I discovered today…

1) The Food Pornographer: with very nice images, inspiring recipes, looks realy good. (the post on Chutney Mary’s Indian Restaurant in Australia is specially inspiring and can be found here http://www.thefoodpornographer.com/?p=711

2) Then there is this one, Foodbloggin where I hope to become a contributor…

3) A Swiss food blog, blogging out of Switzerland, by a Japanese lady called Makiko, married to a Swiss man. The blog is up since 2003 and looks very yumy, I think there is a lot to discover,… you can find it here under Justhungry

4) Tonight we are cooking a classic Swiss dish: Kalbsgeschnetzeltes zuercher Art. (which means thin slices of veal, button mushrooms, white wine, cream sauce, served mostly with Roesti or Taglierini, more of this will follow later on tonight…)

Loads of recipes and insight into Swiss cuisine can be found on Ruedi’s website. There is still the Christmas image on the front page, I really hope nothing happened to him and wish that he is travelling somewhere to update his great food resources. Currently there is Morocco, Italy, and endless other resources on European countries from Algarve to Walloon. All of them are on other sites. It is absolutely fascinating and I would love to get to know Ruedi. (If you happen to be in London, drop me a note and be my guest)

5) and then there is World on a Plate which sounds very interesting too…

Grilled and marintated vegetables

Grilled and marinated vegetables are a delicious hearty but fresh company with all grilled meats, especially lamb and beef. It could also goes well with grilled goats cheese. To prepare, put a side at least 1 hour time. (served on ciabatta bread, this makes a delicious vegetarian sandwich)

Ingredients:

2-3 Aubergines
3-4 Sweet peppers, red (and yellow)
4 Courgettes
6 ripe tomatoes
1 bunch of basil, 1 bunch of parsley, some marjoram
3 garlic cloves
Olive oil, Sherry vinegar, salt, pepper
optional, but delicious, a bunch of green asparagus

Preparation:

Put the peppers as whole in the oven, 200 Celsius, 40 minutes.

Slice aubergines thinly approx. 1 cm, sprinkle with some salt and leave for about 30 minutes.
Slice courgettes.
Half the tomatoes.

In a heavy grill pan, or over a BBQ, grill the courgettes on both sides, about 1-2 minutes, leave still slightly crisp. Drain the water from aubergines, then grill.

The peppers need to be peeled. After they have browned - blackend in the oven, remove and put in a plastic bag to cool a bit, this will make it easier to remove the skin. Remove skin and seeds, tear in pieces.

Grill asparagus.

Squeeze the juice of the tomatoes over a sieve to remove the seeds, into a large dish or bowl.

Add the crushed garlic cloves, salt, pepper, olive oil and vinegar, then combine all vegetables in the sauce. Add lots of roughly chopped basil and parsley, some marjoram, season to taste, add oil and vinegar if necessary.

Now grill the tomatoes quickly, cut in half again and add to the vegetables.

Mix well and leave for a little while to infuse with the rest of the vegetables.

First BBQ of 2008, Chicken, Garlic, Chili, Lemon

First BBQ of the year, at Steffi’s house in Nivenheim…as usual, I take control of the shopping. For me a real BBQ essential is having tons of meat, fish, poultry, sausages and vegetables to throw on the hot coals. Salads on the side, also worth investing in, then you need some very good bread, baked potatoes, slow BBQ’ed whole garlic cloves, grilled juicy tomatoes, maybe even some whole grilled, slow cooked and caramelized onions, sauces from aioli to chived up sour cream, Sirachi and BBQ sauce, there are so MANY things that need to be part of it.

The pre BBQ shopping trips are always the battle, who much, which cut, who will eat all this food, but it must be a lot.

On our first BBQ of the year we had this delicious chicken which came out better then anticipated. It was actually the best!

Grilled Chicken, Lemon, Chili, Garlic:

Chicken crowns, (2 breast on the bone, could also be a whole flattened chicken)

Garlic, Chilli, Lemon rind chopped in pieces, Pepper, Olive Oil,

The above are rubbed over the chicken, left aside for some 1/2 hour. Before grilling, season with Salt.

On the grill it goes. Then, once nice and crisp on all sides, wrapped in tin foil and left on the side of the BBQ to fully slow cook and the juices are retained.

Simple, delicious.

And again, Penne all’Arrabiata - one of the best recipes in the world

I am reposting this recipe, posted originally June 2, 2006. It got some many hits and views that it needs to be on top again!!

This fantastic, simple and delicious recipe is from one of the greatest chefs. Thanks Theo and River Cafe Cookbook for this. It changed my life. The recipe is so quick and simple to make, tasty, spicy, yummy, it became instantly our favorite.

(I actually got it of Theo Randall, he was the Head Chef and partner at the River Cafe in London who now runs his own place Theo Randall at the InteContinental, on Park Lane.)

penne, de cecco, nothing else. don’t even think about another brand.

1 tin of good pelatti or chopped tomatoes

fresh garlic, 4 - 6 whole cloves (now in spring there are those beautiful pinkish fresh garlics…)

1 red hot chili, halved, without seeds

a bunch of basil leaves

olive oil, extra vergine, again, don’t trade down for somethin cheap crap oil

Now, this is the key to a great sauce…

Slowly cook the whole, peeled garlic cloves in enough olive oil so that they are covered in the oil, add the chili. It is crucial that the garlic and chili simmers very slowly in the oil, remove the pan if necessary and put back on the stove in order for it not overheating. (When Steffi did it last time she wanted to rush and the garlic burned and exploded, what a mess)

When the garlic is very light golden brown, quickly fry the basil in the oil. then remove it and put aside.

add the tomato and cook slowly for about 12 minutes on low heat. Be careful when adding the tomatoes as the oil is hot and it will blubber like mad.

Season with a pinch of sugar, Maldon sea salt and fresh ground black pepper. taste and season again until you find it right. you can now remove the chili, or leave it, depends on how spicy you like it.

Boil the pasta in water with plenty of salt. (if there is not enough salt in the water so you can actual taste it, the pasta and sauce will taste lame. so taste the water and make sure it is salty enough. often pasta tastes of nothing although the sauce is OK, that’s often because it was boiled in water without salt…)

when the pasta is very al dente remove, drain and add to the sauce, mixed it well, again and again and slowly finish in the sauce. the sauce will now really infuse into the pasta. be careful that you don’t overcook it, needs to remain al dente. add the basil.

serve with fresh Parmesan to grate and a nice bottle of red wine. We always get the £6 Crozes Hermitage from Sainsburys with it, it tastes strong enough but not overpowering, and the shop is open till late.

its the simplest and best dish I know. try it. if you don’t like it let me know. i invite you to my place and cook them for you.

Buon Appetio.

Our IT Manager

Our IT Manager is German and his name is Juergen A., von L.! A foodie interview has to follow immediately!! He has created a blog for our hotel on blogger! Check this out! I hope many people will contribute on it and wish you all the best of success with your first posts, and keep it going. http://iclpl.blogspot.com/

Thanks for tagging me!

Edited 22 March 2008: Well, the blog died on 9 May 2007 with some confused content and because some people are sleeping. Juergen is moving to Germany to oversee 2 hotels, Cologne and Dusseldorf and the foodie interivew has still not been completetd. I will follow up, lets see what happens. Bis bald, tschuess.

QYPE

this is great…what a story, compliments Mr. Uhrenbacher! (QYPE developer blog)

I added my first few “reviews” or thoughts to QYPE and it took a while to write it, so I thought I’ll post it here too.

“here anyone can recommend, review or describe their favorite places and secret tips in their city e.g. shops, restaurants, museums, doctors or simply the best place for a first kiss under a beautiful sunset. All in all, everything that makes a city worth living in! If you want to know what I like best about my city just click on the link http://en.qype.com“

my QYPE contributions, click here

and here are some thoughts on other places like Trader Vics, China Tang, Jasmine, that’s it.

Nobu London

London… The first time in my life at Nobu London was in 1999, we were in London on a short break and had on the day the brilliant idea we want to go to Nobu…, and got a table through a few pestering phone calls to a great friend and chef I know, he worked with Mark Edwards on some promotions. (Mark is sort of Global Head Chef and a partner of Nobu Matsuhisa, Nobu has 15+ places from LA to NYC, London to Hong Kong. These are part of the Myriad Restaurant Group, where Robert De Niro and Drew Nieporent are amongst the partners, all big players…then there is a brand owned by Nobu himself, called Matsuhisa, more boutique style, all very complex and strategic)

Back to our experience, I only realized once seated in the restaurant what a celebrity packed hotspot this was. We came from a Swiss mountain village, so this all in a sudden felt like being seated in the first row of a Film Premiere. Anyway, I don’t think this interest anybody, the point is, today in 2007 the restaurant still has a great energy, buzz and nothing is inferior then it was back in 1999, except that the customer base is a touch less celeb-ish, more mixed, tourists, punters out for a great treat, business men, etc.

Nobu London maintains a 1 Michelin Star since years, and still has one, the service is still very efficient, not always over the top friendly, but the prices are kept steep if not over the top. The Japanese Food with a twist of Peruvian influences is absolutely wonderful, the energy and vibrancy in the restaurant is world class. A magic place that has its price tag.

If you go there, never miss the signature dishes that are part of the fame. Edamame beans, Yellowtail Jalapeno, Rock Shrimp Tempura (order with 3 sauces) or Creamy Spicy Shrimp, Black Cod Miso, and then have a selection of Sushi, it is top end, can’t get much better then this outside Japan. No matter what, don’t miss the desserts, they are a class of its own, from a pastry chef that worked for Adrian Ferra at El Bulli. To drink, maybe try a Bamboo pitcher of Junmai Daignjo quality Sake.

I am not always convinced about the new dishes; they are great if one is a repeat customer dining often in Nobu, but for a one off treat, stick to the classics. The thing with the “one off treat people” is a bit reflected in the customer picture, at the steep prices i.e. for 2 people you easily hit the £200+ mark, and an exorbitant service charge knocked on top of the bill, understandable…

For quick and more affordable meals, the Sushi counter, where no reservations are taken, is also a great treat. You can get a good flavour of the buzz in the place around £110+ for two.

Overall, it is an institution and there are newer places on the market, the likes of Zuma, who are for sure heavy competitors and have taken over some of Nobu’s regular clientele and fame in the last years. In the end I think, one is a Nobu-san or Zuma-san, all depending on the first experience you had, maybe I am influenced from the 1999 one, and therefore definitely a Nobu-san.

(”Nobu - The World’s Sexiest Restaurant” The Observer, April 2001)

NB: Then there is the new Nobu Berkeley Street, for great food go to Park Lane, then for drinks to Berkeley, more clubby feel, the food is not the same, just the prices.

Chanterelles and Morilles: Taglierini, funghi trifolati

It’s this lovely mushrooms, sauted in a hot frying pan in some olive oil, new seasons garlic, seasoned and fresh parsley. All very quick, then mixed with some fresh taglierin, olive oil, some fresh grated Parmesan cheese. Done. Delicious.

In Italian they call the mushrooms sauted in this way “trifolati”, it also goes deliciously on a toasted Poilaine bread, rubed with garlic. That’s it.

Curry Wurst, Kölsch Beer, Cologne and Düsseldorf

Curry Wurst is the first thing I always go for when in Germany…it’s a national speciality and translates as Curry Sausage. The one who does not know about this delicacy would assume it’s a sausage made with Curry. It is not, it’s much simpler…a grilled sausage, topped with Ketchup and Curry Powder, served with French fries. Apparently Curry Wurst was invented in Berlin 1949 by Herta Heuwer, there is also a patent trademark certificate.

The secret of a perfect Curry Wurst lies in different and complex components.

1. The sausage: Sausage making is an art. In the UK there are lots of sausages and people are proud of these, but to compare them with German sausages is only for fools. For Curry wurst the sausage is grilled or roasted.

2. The Curry Wurst: The art of making sausage is a phylosophie for itself.

3. The sauce: real good curry wurst sauce is not Ketchup but a sauce made of tomato extract and spices, chili, curry, etc…

4. Curry wurst is a Imbiss (Snack) and the best ones are found on roadside grill shaks.

5. My favorite place so far is in Düsseldorf (im Hafen) and is called Curry. It’s a stylish young and hip place, the Düsselfdorf fashionistas also don’t shy back of having a bottle of bubbly Prosecco with the Imbiss. The fries are delicious and home made. Various additional sauces are offered.

6. Beer: Beer is another great asset Germany has, again, the Brits think the ales and bitters they have are the best…forgett about it, try a Kölsch (blonde beer from Cologne) or an Alt Beer (old beer) in Düsseldorf and you will instantly know the difference, it’s enough reason to cancel your flight ticket back to the UK, and if the beer is not enough, then its the beer and curry wurst…

7. Here are some fabulous links and places to explore:

Curry in Düsseldorf

Curry Wurst from Berlin, the whole story

Wiki on Curry Wurst

Peters Brauhaus in Cologne for fabulous local food and Kölsch

Kölsch beer on Wiki

Kölsch bier on Wiki

Go and check it out for yourself, Cologne a nice old city with lots of charm whilst I personally prefer the more sophisticated small fashion town of Düsseldorf.

Here we are self pictured over an Alster Bier, at the Düesseldorf Neumark, a lovely vegetable, fruit and meat market in the middle of the city!

Chelsea Harbour: Foodie and yummy mummy interview Lola F.

Un peu risqué,…this glamor Hello! celebrity mag worthy image was taken during the launch of CBC …Lola F. in Pucci and Graff, and Cliff Water-Ford straight from the pineapple factory in my 2 year old, severely abused, bruised and shiny Hugo Boss suite, but with fairly new Christian Lacroix tie which I wear on every special occasion and, of course, Kurt Geiger shoes (not visible on this shot but after 2 years in London even I become a “serious” fashionista)…what a glam shot, isn’t it?? More of this celebrity shots on flickr…Anyway, lets get to the essence of Lola F. with a further foodie interview:

Where do you live? Chelsea Harbour

What is your favourite neighbourhood restaurant that you would recommend to a friend?Aglio Olio on Fulham Road in Chelsea

And what is the best dish of them? Smoked mozzarella salad with rocket and parma ham. Pappardelle with grilled zucchini and chicken.

What do you have always in your fridge? Garlic and sparkling water

And what do you have in your fridge right now? Garlic, Limoncello, garlic, bagels, garlic, vino and, of course sparkling water!

What is your favourite cook book? Each cookbook I own has its own special recipes which is why I purchased them. I also love exchanging recipes with friends of mine who have a passion for cooking and simplicity.

What is your favourite dish? Just about anything Thai!

Will you share your favourite recipe with us? Grilled zucchini with ricotta cheese and truffle oil.

What do you never eat? Liver, organs of any kind!

What is your most important kitchen tool? Garlic press

What is your all time favourite drink? Vodka tonic

What inspires you? Unexpected kindness!

What do you cook for someone you like to impress? Pasta with one of my famous sauces

What would be your last meal? Lobster…with butter and lemon!

Edited: I will have to follow up with a fashion up my street and where to shop on Kings street interview, I am sure there are some great secrets to be revealed there… CW

Scaloppine al Limone - Veal Escalopes with Lemon

…cooking yesterday needs to be shard…the best since a while was cooked in our pots and pans for dinner. after an extensive shopping day (and the first real day off in 4 weeks or so) we ended in Selfridges food halls, I think one of the best places to shop all you need food. By the way, if you are after some real continental items such as Braten Sauce etc. you find it here.

We decided to cook paper thin veal scaloppine, pan fried in some butter and olive oil to give them a nice golden color, served with a lemon sauce made with Italian unwaxed lemons, and all of it served with fresh taglierini.

The secret lied in the sauce, the freshness, acidity and deep flavor of the lemons going in harmony with the fresh made veal stock and cream sauce, light, balanced and endless deep. I pan fried in some olive oil wedges of lemon with a large piece of fresh new season garlic, added a few leaves of sage, a tiny sprig of rosemary, a pinch of salt, sugar and pepper. The lemons and the juice starts to concentrate to a thick syrup like liquid after a while, adding a bit of water and simmering on until the lemon rind is completely soft and delicious to eat.

After the scaloppine were pan fried, set a side in a baking dish, the pan is deglazed with some white wine, reduce, add the lemons and the juice, reduce slightly and add veal stock, the juice from the scaloppini and a dash of cream, season, some chopped flat parsley, all of it over the scaloppine and for a minute or so in to the oven. Served with fresh cooked taglierini, delicious.

I made this dish before but never with the slow cooked lemons and the concentrate juice which really makes a difference.

(For a starter we had, Steffi’s inspired Chicore also called Endive Belge salad, with lots of orange segments and a few completely squeezed and mashed out ones, with the flesh, some balsamic vinegar, olive oil, salt and pepper, a very fresh and crisp way to start the dinner.)

Lemon Grass Iced Tea

I had this in Ping Pong, the contemporary Dim Sum “mini chain” in London, it looked so fab we had to take a picture, found this to be very inspiring. On the right, the Lemon Grass Iced Tea and on the left, a Raspberry and Pepper Iced Tea…

Trader Vics at the Hilton, a retro classic boozer?

Recently I tried out Trader Vic at the Hilton on Park Lane, we haven’t been there for ages. This place is so old and kind of out of fashion that it by now deserves to be fashionable to have a drink here, again. Considering that various boutiques and shops are selling retro 70’s tables, home furnitures and chairs at astonishing prices, even in Selfridge’s, the type my grandma throw in the bin a few years ago. The waitresses wear long dresses with the sides of the skirts cut open showing a lot of leg, nearly up to the bum…and most of them are guess what, no not 55+ but late 20’s and quite gorgeous. The clients are according to the decor, some Samsonite businessmen from all age groups but mainly 55+ and various ethnic backgrounds, I noticed quite a large amount of “fruit cocktail boozers” from the Middle East, then there are, surprise surprise, some single (on business? hehehe) women, which also sit around, sipping on Perrier waters and fruit juices. The music band got stuck in 1970’s and the decor reminds of a Polynesian beach joint, from about the time when the musicians were born. Cheesy salsa, some known and less known hits, Brazil beats and some unidentifiable other tunes, but not to the point that it gets totally annoying. They also serve some food, but we did not go there, although the large Tandoori like ovens in the glass shielded kitchen look interesting.

ENOUGH cynicism, the history of Trader Vic’s is interesting and Victor J Bergeron is to be considered a pioneer. “It all started when Victor Jules Bergeron was a waiter at San Francisco’s Fairmont Hotel and owned a grocery store on San Pablo Avenue in Oakland. His son - Victor, (Jr.) - grew up loving the food business, living with the family in an apartment above the store and helping out downstairs.” so one can read on www.tradervics.com “In 1932, with a nest egg of $700 and carpentry help from his wife’s brothers - plus his mother’s pot-bellied stove and oven - the ebullient Victor built a cozy pub across the street from the store and called it Hinky Dink’s. His pungent vocabulary and ribald air made him a popular host, as did his potent tropical cocktail concoctions and delicious Americanized adaptations of Polynesian food.” Somewhere along the lines in 1944 the Mai Tai Cocktail was also invented by a Trader Vic. The customer was served the rum based drink and said “Mai Tai Roe Ae” which means “Out of this world” in Tahitian.

Images from Trader Vic’s

Trader Vic’s is located at the London Hilton Park Lane, 22 Park Lane, W1Y 1BE, England. There are several other Trader Vic’s around the world, from Dubai to Munich.

Turbot, pan fried with lemon and capers, roast potatoes and cherry tomatoes

Turbot is a very delicate flat fish, like a flounder. In German we call it Steinbutt, Stein = Stone, Butt = I have no clue, maybe butt? Stones on the butt? The grey color makes him invisible for enemies. As I’m more of a culinarian then a marine biologic I am unable to get into more detail. Go to wikipedia.

A delicious recipe is tough the Turbot, roasted, served with new potatoes, boiled or lightly roasted, and a light sauce of capers, lemon and cherry tomatoes, made with some fish stock. It is once again an Italian recipe from guess who? and is light and fresh.

Preparation Time
20 minutes preparation and 10 minutes cooking

Ingredients (for 4 people)
4 Turbot Filets, approx. 180-200 gr. per person
1 Lemon, peeled, without seeds and cut in dices
12 pieces of Caper Apples (large capers), halved (Caperi di Pantelleria)
8 hands full Fresh baby Spinach, washed and rinsed
16 pieces Medium sized new Potatoes
2 Tea Spoons Flat parsley, chopped
1 dl Fish Stock
2 pcs. Large tomato, peeled, de-seeded, and in cubes
Olive Oil, Salt, Pepper

Preparation:
1. Boil the potatoes, slice and saute in olive oil, keep warm when lightly browned.
2. Season fish filets with Salt and Pepper. Preheat oven to 170° C.
3. Pan-fry fish in a hot pan in olive oil for 2 minutes on each side,
then place on a non-stick tray in the oven. (max. 3 more minutes)
4. Deglaze the pan where fish was fried with fish stock, bring to
boil, then add lemon, capers, tomatoes and parsley. Season with
salt and pepper and take pan aside.
5. In a other pan, sauté quickly the spinach in some olive oil, season
with salt and pepper. (alternatively, and this is the best way I know to make spinach is: Place washed spinach on a baking tray, season with salt and pepper, drizzle with olive oil, place a few minutes in a very hot oven, toss and serve.)
6. Serve on hot plates; a bed of spinach in the middle, the fish on top, potatoes and the sauce.

Spanish Tortilla

A Spanish Tortilla is a great quick meal, warm or cold, substantial and the left over can be eaten the day after like a piece of cake. Part of the “secret” to get a nice cake shaped tortilla, without it tasting like an egg cake, is to take plenty of potatoes. Slices of tortilla, individually wrapped are also a nice addition to a picnic basket or as kids lunch box.

The name Tortilla probably comes from Torta which means Cake in Spanish or Italian. Tortillas, depending on which part in the world have quite a few variations, in Spain it is the Potato layered omelette I’m talking about here, in Mexico and other parts of South America it’s a maize “flat bread or crepe” which comes then for enchiladas, tacos, nachos etc. in Jewish its a blintz, in Russia a blini and in central Europe a crepe…anyway, here how I do my Spanish Tortilla.

To make a Spanish Tortilla, boil whole peeled potatoes until nearly soft, then slice, saute in a pan with plenty of olive oil. Season well. You can add chopped or sliced garlic, onions and some chilies. Season the potatoes well, then add the beaten eggs, lightly seasoned, about 4-6, just enough that all spaces between the potatoes are filled. I squeeze the potatoes into the pan, flatten it, so there is less space for the egg mixture, to much egg makes it taste more like a Royal then a Tortilla. Cook slowly, then put the whole pan into a oven at about 120-150 Celsius, until the egg is cooked.

Flip over on grease paper. Leave to cool a bit. Done.You can also add basil, green beans, spinach, tomatoes, Tabasco, other herbs, etc. This is really nice with some fresh salad with olive oil and sherry vinegar dressing, a glass of wine.

“eat drink one woman” guide NYC to dining out in any situation, London adaptation. Thanks Ganda.

I discovered Ganda’s blog eat drink one woman from NY half a year ago. For me Ganda is one of the sources for inspiration to blog, nothing alike out there. Here is the section I cant stop reading over and over again, it is to funny. Eat me!

I am together with Steffi since 6 years and there is no reason that I would have to make use of Ganda’s Eat me!, but I am sure some others out there can make use of it. An adaptation from where I am currently (London) is, see below. The questions are so damn good, and I use them without permission for now (03.03.07), probably the owner (not even knowing who I am) is going to get a IT geek to hijack my blog. Ganda: hope your cool with this.

Here we go: (any other places you can propose, let me know)

You’re going to dump your boyfriend/girlfriend: The Wholseley or Zuma.

You think you’re about to get dumped by your boyfriend/girlfriend: Umu. (the most expensive Japanese in London, it’s going to cost him / her a fortune, at least they don’t forget.)

You want to tell your friend that you’ve been secretly dating his ex- for the last three months: Try Le Gavroche. It’s so damn stiff that nobody one earth dares to make a scene.

Your parents are coming to town: Uli on All Saints Road or Royal China on Queensway. If you want to show something really London, try The Guinea Grill or Scott’s.

You have a secret date with your ex-, unbeknownst to your current partner: The only place for such a secret date is the Burger joint / Diner on Westbourne Park Villas, Lucky Seven. Afterwards if you have to show off go to the Westbourne across the street. (this is then not an option for me anymore)

You’re meeting a bunch of friends for dinner: Chinatown. Some might not like it but you always get a table and decent food somewhere.

You’re meeting your friend for brunch on Sunday morning but he’s a lazy bum who can’t get up before 11 on the weekend. Cookbook Cafe.

Your foodie friends are coming in from San Francisco. I have no Foodie Friends from SF but from elsewhere, it would probably have to be Theo Randall’s the food is amazing, the River Cafe if they are anyway coming from SF and Atellier of Joel Robuchon if they come from Switzerland.

Your fashiony friend is coming in from L.A.: ask Ganda, I have no fashion friends. (maybe Jenny is one? Don’t know where to take her, she is quite picky)

You got a little raise and you want to celebrate. Alone: Sushi bar in Nobu is the perfect option!

THANKS FOR THE INSPIRATION!

Foodie interview with Enrico Derflingher - Celebrity Chef now in Tokyo

Today I had an unexpected visitor from Tokyo, Enrico Derflingher was visiting London and we had a lunch together. I haven’t seen him in a year, the last time we had dinner at Cippriani (and I saw Pamela Anderson…) Anyway, not so important, I wanted to know what’s in his fridge and where he would have his last meal. Therefore a foodie interview was just the right thing to do.

We had lunch in Theo Randall’s and then a good Illy espresso and interview at the Cookbook Cafe.

Enrico was born1962 Born in Varenna on the shores of Lake Como in northern Italy. At the age of 26, in 1988 he won a competition with 10,000 entrants to become the youngest executive chef to the British royal family. 1989-91 he travelled abroad in the company of Prince Charles and Princess Diana as their personal chef. From 1991-92 he served as executive chef to the White House at the request of former President George Bush Sr. and from 1992-94 he worked at prestigious hotels in the United States. Feted by Hollywood stars such as Tom Cruise and George Clooney as well as international celebrities, among whom he remains immensely popular. In1994-2003 he was executive chef of Rome’s famous Hotel Eden, he won “Best Restaurant Of The Year” and “World’s Best Chef” awards for 8 consecutive years. His main restaurant, “La Terrazza,” received a Michelin star. Enrico then moved to the prestigious Badrutt’s Palace in the resort town of St. Moritz where he was executive chef from 2003-2005 and in charge of 14 food & beverage outlets. From 2006 he launched expansion into Asia, focusing on Tokyo, and then opening his latest restaurant Officina di Enrico.

Why are you in London? After I opened Officina di Enrico in Tokyo last year I am looking for a venue to open in London. I would also like to open in Rome later this or next year. Currently I live in Tokyo.

What is your favorite neighbourhood restaurant you would recommend to a friend? In Tokyo I love going to Benoit, a restaurant by Alain Ducasse “un bistro chic méditerranéen”, one of my former chefs from Terrazza del Eden in Rome works here. When in London I go to Cipriani because the head chef Giuseppe is a good friend of mine, and I love the amazing scene there, you don’t go for the food. In Rome its La Pergola, for the simple reason that they serve the most amazing food, with 3 Michelin stars.

An the best dishes of the restaurants? Benoit: Foie Gras and Tongue Terrine. Cippriani: Tagliolini Gratinati. La Pergola: everything…

What do you always have in your fridge? A few bottles of Franciacorta Spumante (an Italian sparkling wine made in the same way as Champagne, which is called Metodo Classico in Italy), salumi Italiani and Formaggi Piedmonti, Milk and some meat from New Zealand.

What is your favorite cookbook? The first book that Marco Pierre White wrote and the Italian book Professione Cuoco.

What is your favorite dish? I live for Risotti, especially with Barolo. All home made Pasta and Ravioli.

and your favorite recipe? Turbot with Lemon and Capers. Filleto di Rombo con limoni e caperi di Pantelleria. (I know this dish from St.Moritz, it was my favorite for a long time too…a special post with the recipe is here)

What do you never eat? Cucumbers and raw peppers, I cant digest it.

What is your most important kitchen tool? A spoon.

Whats your all time favorite drink? As apperitivo I like a glass of Franciacorta Spumante and after dinner I drink Cuba Libres.

What inspires you? Blue skies, sunsets, fruit, fish and meat, all raw foods coming from good sources.

If you have to cook for someone you want to impress, what do you prepare? The Turbot with lemons and capers!

Where would you have your last meal? Probably at Enoteca Pinchiorri in Firenze!

Thank you!

Loup de mer - know your fresh fish.

A lot of people look for Loup de mer (Sea bass). I have 2 on here that work very well, especially the Seabass roasted with potatoes, olives, capers, white wine, garlic and tomatoes.

Recently I got an amazing shot of a just line caught seabass, about 2.5 kilos heavy and wilder then wild. Line caught fish dies because they suffocate when caught, that’s immediately. If fish is caught on large trawlers with nets hanging in the sea for days, the fish drowns and the flesh starts to “cook” in the salt water. (i.e. if you put meat in salt water, its like preserving in brine) Therefore look out for sustainable fished fish!

How to know your fish is fresh:

The eyes are shining, bright, bulging.

The fish is covered in sea slime. (scales are plenty and not dry)

The gills are bright red.

The fish doesn’t smell fishy but pleasant of fresh sea air.

The meat when sticking finger into is not soft but resilient.

Happy cooking.

Sunday brunch and the best Egg Benedict @ Cookbook Cafe on Park Lane

Sunday I had the best Egg Benedict in my entire life, at least so far. Now how does an Egg Benedict qualify to be “the best in 30 years” of life time. In all fairness to all Egg Benedict’s out there, this one was with Smoked Salmon, Creme Fraiche and Caviar. I only know and eat EB since about 12 years, so not my entire life, but usually EB gives me instant heart burn. This one didn’t at all. It was made with 1 and not 2 eggs. The hollandaise was light and creamy, not like a warm thick mayonnaise but just the way a lite contemporary and elegant Hollandaise should be, the right balance between richness with a hint of acidity to break the fatty edge on the palate. The happy laid free range egg, perfectly poached, was sitting on top of a toasted muffin, with a slice of smoked salmon! The caviar gave and bits of creme fraiche gave it this extra touch of extravagance, I just gulped the whole plate down and wanted another one. I didn’t, because when shopping on Saturday I couldn’t fit the usual size suits…This egg was served at the Cookbook Cafe during Sunday brunch. Steffi met with a friend around 1ish and I joined in later. A lady DJ from London was spinning the Vinyl with some groovy ambiance, nu-jazz and other light to digest on Sunday brunch tunes. The view through the great windows onto Park Lane and a wintry Hyde Park laying in low level winter clouds, the passing traffic and Sunday crowd made this a most memorable Sunday brunch, a casual urban feel, not stuffy and stiff at all.

Bloody Mary, Iced Tea Martinis and other cocktails, water, soft drinks and coffees are included “as much as you like” in the price of £39. There is a market style table in the center of the restaurant with all the great food you can imagine. Seafood, Muffins in baking trays, salads, breakfast items, Home Made Granola with Greek Yoghurt, Seafood, etc. Steffi was raving about the crayfish cocktail, I didn’t try it because I hate crayfish with passion. The main carving station had roast beef, duck breas, leg of lambt and some other stuff, served by a medium introverted but knowledgeable cook.

The head chef Michel Gehrig was around all the time ensuring all foods are fresh, explaining to guest what it is, how it’s prepared, provenance, it’s not often that one can see the Head Chef in the restaurant, and I thought that was really cool.

Roberto, the restaurant manager and his team of good looking waiters and waitresses, in funky stripy shirts, are a really cheerful, happy and very friendly, not pushy crowd and give the place a good relaxed vibe. Overall, a place to hang out for hours, read the newspaper, chat the afternoon away with friends and have some bites to eat in between. Oh and I forgot to mention, the roast potatoes with herbs and garlic were to die for…

Cookbook Cafe, InterContinental London Park Lane, 1 Hamilton Place, London.

The Year of the Dragon - Kum Hay Fat Choy!

Kum Hey Fat Choy - or happy new year in Chinese!

Tomorrow the new Chinese Year of the Pig starts and the year of the Dog ends. Each year in the Chinese calendar is represented by one of the 12 animals of the Chinese zodiac, the Dragon, Snake, Horse, Ram, Monkey, Rooster, Dog, Pig, Rat, Ox, Tiger and Rabbit. London’s China town and Oxford street are colorful decorated with red lanterns, dances, dragons, firecrackers and fireworks take place. The year of the pig is supposed to bring good luck and prosperity. Now this time it is a golden pig year, which happens once in six decades. London (and all other) Chinatown’s are colorfully decorated, there is a parade, the restaurants are full and everybody goes for great lunches and dinners. There is even some sort of a baby boom in China…it’s the lucky year to make children that will become rich and successful. On the day before New Years day people clean their houses, pay the loans, get new clothes etc. My friends are going for Hot Pot to China Town tomorrow, I have never had it the real way and perhaps we will join!

I was born in January 1977 which was also a Dragon year, besides the Dragon year I was born in the period of Fire, so I am a Fire Dragon!! In China, the Dragon is the sign of the Emperor of China or the male element Yang. The Dragon is the symbol of power and wealth and many other great things… In Chinese tradition fire is one of the five elements. It is associated with the planet Mars, summer and the south, and the colour red. It is believed to govern the heart. Fire is associated with the qualities of dynamism, strength and persistence, and with restlessness and a sense of adventure.

Ok, now take a break, here is a video I found on youtube, it is cracking funny and has nothing to do with Chinese New Year or Dragons, Pigs and other animals, listen to it carefully from the beginning to the end…it is some guys that order in a Chinese take away shop and then call up another one, the first one repeats the order to the second one, then chaos, it’s hilarious.

And here is one of my favorites when I cook Chinese at home…

Mauro’s delicious aperitivo frizzante

Mauro Scomerza is an Italian bar tender in a new bar on Park Lane. Somehow a bit wired chap (look at his eyes…) and at times and reminds a bit of the Godfather, however, that’s what makes him a signature bartender, besides being brilliant and a real pro, knowing the drinks, all the guests preferences, always a lighter in the pocket and everything executed with real Italian charm.

I personally love bitters such as Punt e Mes, Unicum Zwack and if nothing else available I will also drink a Fernet Branca. He came up with this wonderful drink the other day and gave me to try, it’s something his “old man” as he calls his dad makes in Italy.

Scomerz aperitivo frizzante:

200ml Aperol

40ml Campari

100ml fresh orange or Blood Orange (better) juice

serve on the rocks in a long drink glass, top with Prosecco or Champagne

This is a realy good apertive, fresh with the orange, bitter with the bitters (…) and perfect to sip away before a great meal.

Foodie interview: Sayoko in London

Since a few month, Sayoko is saving me from having a nervous break down, she is keeping agendas, to do lists and all important schedules and projects under control. Sayoko is the F&B Coordinator, a crazy German Japanese girl working with me since pre opening the hotel. The prefect combination is, and it seems to be like a recipe for a fabolous dish, German gens controlling deadlines of tasks, delivering on time, getting things done and keeping the rest of the team up to speed whilst the Japanese gens must be working for the perfection, tidiness, making things look pretty, finesse and other visual perfections. Sayoko is a Whiskey connoisseur, appreciates good food and has come around quite a few restaurants, a bit of a glamor girl whilst off duty probaly…

Here is the foodie interview, that’s what it’s all about here, in the end of the day, quite interesting…

Sayoko, why are you in London?
For fun.

What is your favorite neighborhood restaurant that you would recommend to a friend?
The Queens Arms, Greyhound Road, Hammersmith, London W6 8NL

What do you always have in your fridge?
Sambal oelek

…and what do you have in your fridge right now?
Sambal oelek, green curry paste, miso paste, potatoes, green beans, German brown bread and a bottle of white wine.

What is your favourite cook book?
Jamie Oliver’s the naked chef.

What is your favourite dish?
Ramen (Japanese noodle soup)

Share your favourite recipe with us?
Parsley pesto: 2 bunches of flat leaf parsley, 100 g Roasted cashew nuts, 3 cloves of garlic, Olive oil, 50 g grated Parmesan, Salt, Mince parsley, cashew nut and garlic, mix with olive oil so it gets a creamy consistence and add salt and Parmesan.

Japanese marinated meat: 500 g of beef, pork or chicken, 2 cloves of garlic, 3 table spoons of sugar, 4cl soya sauce, 1 table spoon fresh ginger, Mix everything and leave for 2 days in the fridge. Then use meat for stir-fry with vegetables or fondue.

What do you never eat?
Candied ginger and German „Harzer Kaese“

What is your most important kitchen tool?
A good knife

Roast Chicken, parsley, garlic, pagnotta bread, lentils, rucola

Once again, I was walking around the kitchen where I work, the smell from the wood burning oven againg and again draws me closer to it and my brain immediately sends signals to my stomach, chefs are all over the place preparing great food, doing prep work, butchering, cleaning vegetables, fileting fish, seafood, live lobsters are cooked and crabs are picked, meat is hanging in the fridges, bresaola is hanging to dry, all home made, … and then, again and again I have to stop when I see Theo or Gillian preparing what I would say is some of the best food in town. It is every time an ultimate inspiration to watch them smoothly working like an orchestra, in a perfect swan lake ballet choreography, see the glow in the eyes while they prepare a new delicacy. The best thing about it, they all always have time to explain, show and share how to and what is best. Thanks. One chat and walk is as inspiring as reading 1000 cookbooks.

Chicken with garlic, parsley, pagnotta bread, lentils, rucola…this dish I was told, is originally from Wolfgang Puck’s Spago in California. It is a simple, juicy and tasty, elegant and rustic way to roast a chicken. Whether one is a pro or hobby cook, it is just mind buggling to watch them and chat about the food. The garlic and parsley infuses a mild interesting flavor to the chicken.

The chicken:

1 whole free range chicken
Garlic cloves, boiled (to take some of the sharpness)
Bunch of flat parsley
Olive oil

Pagnotta bread (or Poilaine if you cant get the Pagnotta which you most likely cant get)

Prep the chicken as if you wanted to grill, cut out the bottom and lay flat, remove bones. Chop garlic with parsley. Stuff into all open spaces. Sear the seasoned chicken in a pan, roast in the oven with the bread on top, about 15 - 20 minutes at 160 Celsius, slowly. Don’t cook the hell out of the tender juicy animal or it will go dry.

For the lentils:

Lentils de Puy
Chili
Sage
Garlic
Red wine vinegar Olive oil

Cook the lentils slowly in water with a bunch of sage, a pierced chili, garlic clove, salt. Strain when cooked, leave some of the water, add olive oil, salt, pepper to taste, vinegar. before serving, remove garlic, chili, sage.

Finishing it off:

Cut the chicken in large pieces, same with the bread. Put on top of the lukewarm lentils, some rucola leaves, chicken, bread, drizzle with the juice and some olive oil. Done. Enjoy.

(to all ingredients I don’t use any words as “best extra virgin olive oil” and other adjectives as this is a given if you want to prepare good food, don’t go for the Tesco Chickens and alikes…buy free range, from the local butcher, good vegetables and so on, it’s worth it worth every fucking penny spent)

Jasmine Thai, Uxbridge Road Shepherds Bush at £71 for 4

Yesterday night we went once again to the neighbourhood Thai restaurant on Uxbridge Road, named Jasmine. I was there several times now and is is consistently really good food and great value. The produce used seems fairly high quality and definitely always very fresh. The flavors of the various dishes are fabulous, not to spicy for westerners palates but spicy and tasty enough to give it a real authentic, interesting taste. One of the best dishes served are Salmon Chu Chi Pla, the salmon, crispy roasted on the skin is served in red curry sauce with basil leaves (see image above). This with steamed rice is a dinner by itself. But because I tend to over-order, we always get 2 mains and a side main, Salmon, Green Thai curry chicken, steamed rice and a portion of Pad Thai noodles. A friend (who was in Thailand for 3 months) says they are the most authentic tasting Pad Thai he has had in London so far. I have never been there, so no idea, but I can tell if something tastes good, and they taste damn good. Not to mention the salmon, the curries and more. A pleasant neighborhood restaurant, decorated in über kitsch style Thai, with Thai “bling bling bling” music and all Thai really super friendly no attitude waitresses wearing traditional gear. The starters such as Spring Rolls or Sate skewers are around £3-5 and mains come at its high at max £10.

The food is great and the value for money is outstanding, a recommendation for neighbors and a “destination” place for pioneers. (there is Vesbar across the road which is a cool pub / bar with DJs and a good buzz for drinks before or after and before and after!)

Jasmine, 16 Goldhawk Road, Shepherds Bush, London, W12 8DH Telephone: 0208 743 7920