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Copyright of Beaux Arts Magazine is the property of Beaux Arts & Cie and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article discusses several new dining establishments in New York City. Borgo, opened by Andrew Tarlow, offers Sicilian-influenced dishes in a garden setting. Kellogg's Diner has been transformed into a Tex-Mex restaurant under chef Jackie Carnesi. Time and Tide is a seafood-focused steakhouse that aims to create a collaborative dining experience. Golden HOF, a new spot by chef Sam Yoo, will honor the tradition of Korean hofs with dishes like Korean fried chicken. Yoo is also opening NY Kimchi, a Korean steakhouse showcasing Korean concepts through a Korean American chef's perspective. [Extracted from the article]

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Chef Vaughan Mabee of New Zealand's Amisfield restaurant creates unique and wild dishes that may appear shocking or disturbing at first glance. However, every mouthful of his 25-plus course meal is delicious and captivating. Mabee's cooking showcases the land he lives and works on, incorporating native and naturalized species that he hunts and fishes himself. The menu includes rare and unusual ingredients. Mabee's goal is not to provoke or upset, but to highlight the freedom and quality of wild game. The meal at Amisfield is a culinary experience that leaves patrons feeling full and satisfied. [Extracted from the article]

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This document provides a collection of short descriptions of various restaurants across the United States. Each description highlights the unique features and offerings of the restaurant, such as the menu, ambiance, and culinary style. The descriptions aim to capture the diverse and innovative nature of the restaurant scene, showcasing a range of cuisines and dining experiences. Some notable restaurants mentioned include Ilis in Brooklyn, which focuses on locally sourced ingredients cooked with fire and ice, Burdell in Oakland, which reimagines soul food and California cuisine, Corner Office in Taos, Nami Kaze in Honolulu, and Ubuntu in Los Angeles. The document also recognizes Maya-Camille Broussard as the Pastry Chef of the Year and Brooks Headley as Chef of the Year. [Extracted from the article]

The article focuses on Damiano Carrara, a pastry chef, and his return to Italy after a successful career in California, highlighting his passion for confectionery and his unique pastry shop in Lucca. Topics include Carrara's journey from Ireland to California and back to Italy, the distinctive features of his pastry shop, and his commitment to creating gluten-free and lactose-free desserts that are both visually appealing and delicious.

Coss spins her Bosc pear sorbet to order, stacking quenelles of the refreshing dessert high in a bowl, and then surrounds them with a moat of bouncy Savagnin Blanc (not to be confused with Sauvignon) and verjus gelatin cubes. Growing up in Mexico City, Coss dropped out of college to work in the kitchen at Pujol, the legendary restaurant from chef Enrique Olvera. THIS VISIONARY PASTRY CHEF'S CULTURE-BLURRING CREATIONS ARE MORE THAN MEETS THE EYE. [Extracted from the article]

Emeril Lagasse, a renowned chef and restaurateur, reflects on his journey and experiences in an interview. He discusses the challenges of staffing post-Covid, the importance of honesty and treating people well, and his spiritual beliefs. Lagasse also shares personal anecdotes about his upbringing in a Portuguese community in Fall River, Massachusetts, his passion for fishing and wine, and his career in the culinary world. Additionally, he talks about his television shows and the opening of his new restaurant, 34, with his son E.J. in New Orleans. [Extracted from the article]

The article discusses the Ace Attorney Investigations Collection, which includes two games featuring Miles Edgeworth as the protagonist. In these games, Edgeworth solves crimes outside of the courtroom, uncovering questionable judicial practices and a conspiracy. The gameplay offers new mechanics, such as crime scene investigations and using logical statements to persuade witnesses. While the collection provides a better guiding experience, it can be frustrating at times due to unclear logic. The games are recommended for fans of Edgeworth and the Ace Attorney series, as they feature recurring characters and references to past cases. [Extracted from the article]

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article focuses on unique Thanksgiving pies that elevate the traditional spread including inventive pies such as a maple-bourbon pecan pie, a pumpkin pie made with kabocha squash, and a sweet potato pie with Shenandoah Valley sorghum and aromatic spices.

This article from Food & Wine magazine highlights the career and accomplishments of chef Gavin Kaysen. Kaysen, who was named the 2007 F&W Best New Chef, is known for his dedication to French cuisine and his use of high-quality ingredients. After working in various restaurants, Kaysen opened his own restaurant, Spoon and Stable, in Minneapolis, which has had a significant impact on the local dining scene. Kaysen has also been involved in mentoring and supporting young chefs through programs like The Synergy Series and Dialogue. He currently owns multiple restaurants in the Twin Cities and is a member of the prestigious Relais & Châteaux association. The article also includes a recipe for Baked Goat Cheese With Herbs, a popular appetizer from Spoon and Stable. [Extracted from the article]

The article from BC Business explores how award-winning pastry chef Kenta Takahashi finds solace and creativity through painting after long shifts at Boulevard Kitchen + Oyster Bar in Vancouver. Takahashi's abstract art mirrors the intricate and introspective nature of his desserts, which have earned him accolades in the culinary world. Through his traditional French training and innovative approach to dessert-making, Takahashi uses painting as a way to refine his presentation skills and connect with others, showcasing his creations in exhibitions and dessert demonstrations. [Extracted from the article]

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The NAIT Bakes program at the Northern Alberta Institute of Technology offers intensive workshops for professional bakers and pastry chefs to develop advanced skills. The recent workshops focused on sugar artistry and chocolate sculpture, led by world-class experts Chef Stephane Klein and Chef Christophe Morel. Participants from various provinces honed their skills and learned new techniques, with the opportunity to apply what they learned in their own work. The workshops provide a supportive environment for professionals to enhance their skills and network with industry experts. [Extracted from the article]

Gareth Whitton, a former head pastry chef, found his passion for baking tarts after experiencing burnout in the hospitality industry. He started Tarts Anon, a patisserie and café, where he combines his love for tarts and coffee. Gareth believes that tarts are a versatile and technical dessert that appeals to people of all ages. He also appreciates Australia's coffee culture, which he attributes to the country's young culture and passion for quality coffee. Gareth's success has led to opportunities such as appearing on MasterChef Australia and plans for expanding his business. [Extracted from the article]

Copyright of GV Praxis is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This document provides a variety of updates and news related to the restaurant and chef industry. It mentions the opening of a new bakery at the ZEY Hotel in Greenport, NY, as well as the opening of a second location for Sartiano's in East Hampton, NY. It also highlights the opening of a vegan cafe called Chloe in NYC, the relaunch of Le Beau d'Or in NYC, and the opening of Sendo, a new sushi restaurant in NYC. Additionally, it mentions the opening of Galpão Gaucho Brazilian Steakhouse in Irvine, CA, and Bobby's Burgers by Bobby Flay in Charlotte, NC. The document also introduces new leadership appointments at The St. Regis Longboat Key Resort in Longboat Key, FL. Finally, it provides information about the James Beard Foundation's Chef Bootcamp for Policy and the Staging at Stages program led by Chef Evan Hennessey in Dover, NH. [Extracted from the article]

The article titled "Selected Northern European Restaurants Awarded By Michelin" provides a survey of 23 restaurants in seven countries that the authors, Danish food writers and dining enthusiasts, believe best embody the historical commitment of Michelin to fine dining. Each chapter focuses on a specific restaurant and includes beautiful photographs of plated food, dining rooms, and staff, along with an essay explaining why the establishment was included. While there are occasional sample menus and recipes, many restaurants do not provide any recipes. The article aims to inspire and evoke an appreciation for these exceptional dining experiences. [Extracted from the article]

The article offers information on the solitary joys of a restaurant pastry chef arriving early in the kitchen, setting the stage for creative inspiration amidst the lingering scents of cleaning and coffee. Topics include the chef's ritual of exploring cookbooks for recipes and stories, the meticulous process of perfecting buttermilk chess pies, and the cultural reclamation of humble American desserts like pies and layer cakes in upscale dining.

The Resort at Paws Up in Montana's Blackfoot River Valley is known for its exceptional cuisine and has been recognized with numerous food and wine awards. The resort is home to three past semifinalists for the James Beard Foundation Awards, and each fall, they celebrate these chefs and host distinguished visiting chefs as part of the Friends of James Beard Weekend. Guests can enjoy dining experiences that showcase the talents and cuisines of these renowned chefs, as well as world-class wines and cocktails. The 2023 event featured exceptional women chefs, and attendees indulged in dishes such as North African spiced short ribs, braised octopus, and spicy Turkish lamb. The resort also has its own resident James Beard Awards nominees, including an outstanding pastry chef and a general manager of food and beverage. The resort's Executive Chef at the Social Haus, a 2024 James Beard Awards semifinalist, offers a stunning eight-course menu that changes each evening. Guests can enjoy dishes such as crispy cod lollipops, salmon roe, Wagyu beef, and roasted bananas in a chocolate sauce. For more information on the 2024 James Beard Weekend, visit pawsup.com. [Extracted from the article]

In a similar fashion, Sarah Mispagel-Lustbader, I The Bear i 's real-life pastry consultant and creator of the show's signature chocolate cake, took time to develop her recipe. Assemble the cake: b Trim cakes flat using a cake leveler or serrated knife, if necessary; discard parchment. The story behind - and the recipe for - The Bear's scene-stealing layered chocolate cake B THE SHOW OF THE SUMMER b last year was FX on Hulu's I The Bear i . Let cake layers cool in baking pans on wire racks 10 minutes; remove cakes from baking pans, and let cool completely, parchment side down, on racks, 1 hour and 30 minutes to 2 hours. [Extracted from the article]

Argentine President Javier Milei criticized Vice President Victoria Villarruel, stating that she has no influence in decision-making and is more aligned with the political caste. The power struggle between Villarruel and Milei's influential sister, Karina Milei, has been ongoing, with Villarruel focusing on traditional right-wing priorities. Milei's decision to freeze Villarruel out early in his term is unusual, and their strained relationship has been a topic of discussion in Buenos Aires government circles. The president's remarks highlight a deep fracture within the executive branch, reminiscent of past disputes between Argentine presidents and their vice presidents. [Extracted from the article]

Copyright of KOCA is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

"Sweeten Your Season" from Wake Living features Executive Pastry Chef Helena Larson's fall dessert creations, blending tradition with innovation to bring warmth and joy to holiday celebrations. Chef Larson's desserts, available at Oak Steakhouse, O-Ku, and Colletta, showcase her expertise in using seasonal ingredients and modern techniques. From a Pumpkin Cheesecake to an Apple Cinnamon Moon Pie and Ube Mochi Brownie, Chef Larson's creations offer a delightful mix of flavors perfect for festive gatherings. The article also provides insight into Chef Larson's baking philosophy and tips for home cooks looking to achieve showstopping results during the holidays. [Extracted from the article]

The article "Foodie Fiction" from Booklist Reader discusses various novels that feature sensuous depictions of food and wine, making them ideal companions to Casey McQuiston's latest book, "The Pairing." The novels highlighted in the article explore themes of love, cooking, and relationships, with a focus on diverse characters and romantic storylines. Each book offers a unique perspective on food and romance, appealing to readers interested in culinary-themed fiction with a touch of sensuality and diversity. [Extracted from the article]