It’s very rare that I get to sample most of a restaurant’s entire menu within the course of a few visits. It’s even rarer that I get to eat at one restaurant almost every day over the course of one week. In fact, I can’t even recall when I’ve ever done this.
But circumstances presented itself recently when I had the chance to stay for a week at Seattle’s Hotel Monaco, a boutique hotel owned by the Kimpton Group. I ended up eating almost every dinner meal, two breakfasts and a lunch at the on-premises restaurant, Sazerac.
Typically, when I travel I try different restaurants and I have a chance to go out with different folks, but this was a unique situation where I spent 10 hours a day at the conference center and then came back at night to have something to eat.
I found Sazerac’s food to be so good, that I wanted to explore as much of the menu as I could.
A grand tour awaits at Sazerac in The Hotel Monaco. Click on the “Read the rest of this entry” link below for more.
Chef David Felton has a passion for produce! Here’s an excerpt from Elizabeth Starnes’ recent interview with Chef Felton:
David C. Felton stands at the helm of the kitchen and farm at Ninety Acres Culinary Center, the restaurant situated on ninety gorgeous acres in Somerset County, New Jersey. He attended Johnson and Wales University in Rhode Island, and after graduating with a degree in the Culinary Arts headed across the country, picking up flavors and techniques as he went along.
After working his way around the country, and traveling around the world, he set his sights on New York City, working with top-notch chefs before assuming his executive chef position at Ninety Acres.
Hot From The Kettle’s, Elizabeth Palmer recently interviewed renown chef, David Burke:
Does the name David Burke ring a bell? It should. He’s everywhere in the culinary world. Burke has competed on both Iron Chef and Top Chef, won countless awards and accolades, and has amassed quite the collection of restaurants that he owns and operates, from Las Vegas to Chicago to NYC to our very own New Jersey. Oh, and he writes cookbooks and dabbles in culinary gastronomy as well, branding GourmetPops (ready to serve cocktail lollipops) and Flavorsprays to enhance your cooking with less fat and more flavor.
I had the opportunity to speak with Chef Burke a few weeks ago about his time as a private chef in Norway, cooking for Prince Charles and Julia Child; his train ride travels around Europe, and his most memorable meal ever.
Every year, at the time during the late summer when the stars align in the shape of a medium rare hamburger, the foodie elite of the world converge on a single place, much as in ancient times when the Pagans converged on the Stone Henge to celebrate the solstice.
But instead of dancing around naked and eating questionable vittles around giant stone monoliths, we converge (mostly) clothed upon Water Taxi Beach to celebrate the birthday of one of our own, Citysearch.com food editor, notorious carnivore Feedbag food blogger Josh Ozersky, aka Mr. Cutlets, also known as the devourer of worlds.
Each year, it’s been a different themed creature that is sacrificed and prepared a multiple of ways in order to feed the hunger of the Beast from Brooklyn. This time, it was a whole flock of lamb.
Here’s one of the cute little animals being cooked over hot coals on a rotating spit. Wanna see it on video? Yes, of course you do.
The smell that was permeating Water Taxi Beach was absolutely seductive. With all this Lamb, shouldn’t we be celebrating the re-birth of our lord and savior?
Click on the “Read the rest of this entry” link below for more.
OTB’s friend, Christine Nunn of Picnic Caterers, isn’t just a fabulous chef — she’s also a member of the Junior League! Christine was recently in charge of a social event for the Junior League of Bergen County. The ladies thought they were going to have an evening of cocktails and a cooking demonstration. But Christine had a little trick up her sleeve. The ladies (and a few gentlemen) arrived at Maverick Cuisine, a kitchen design firm to the stars with a fabulous demonstration kitchen, to find that they were actually going to be doing the cooking!
What a turn out!
Fans of Food Network’s “Chopped!” will recognize the concept. Present the competitors with a market basket of ingredients which they must use in their dish, and be ready to present it to the judges in an hour. However, along with some mundane ingredients, like chicken breast, cheese, eggs, and various fruits and vegetables, each team was also thrown a curve ball. One had a bottle of Bosco chocolate syrup, another had Kraft Dinner. One unfortunate team was given canned kippers. I think this was Christine’s private joke on me, as I had denigrated them to her just the week before. My apologies, Team Kippers, you didn’t stand a chance!
So, you thought the original Iron Chef was weird and unique?
I introduce you to “COOKING WITH DOG“. The first cooking show HOSTED by a dog. A miniature poodle, in fact. Totally legit Japanese traditional recipes, with excellent step-by-step instruction.
I keep telling people my miniature poodles are exceptionally bright, but this guy…
Posted by offthebroiler 
![Reblog this post [with Zemanta]](https://i0.wp.com/img.zemanta.com/reblog_e.png)
Off The Broiler 
You must be logged in to post a comment.