We are searching data for your request:
Upon completion, a link will appear to access the found materials.
After making waves on Top Chef, chef Mark Simmons is now running an under-the-radar Brooklyn restaurant that's become a neighborhood gem.
Born and raised on a sheep farm in the town of Invercargill, New Zealand, his interest in cooking developed at a young age. In order to learn as much as he could about global cuisine, he traveled around the world, working in kitchens in countries including Australia and Japan before settling in the United States.
In 2008, chef Simmons appeared on Top Chef season four, set in Chicago, and shortly afterward he settled in Brooklyn’s Park Slope neighborhood. After serving as head chef in a couple of neighborhood restaurants, in August 2011 he opened up a restaurant of his own in the neighborhood, called Kiwiana.
Specializing in the cuisine of his native New Zealand, the restaurant has since become a local gem. One of the only authentic Kiwi restaurants in the city, the focus is on high-quality ingredients and New Zealand-inspired fare, and the menu includes smoked and pickled Green Lip mussels, manuka honey and Marmite-braised baby back ribs, rack of New Zealand lamb, and the traditional New Zealand lamb burger, topped with pickled beets and a sunny-side up egg.
The Daily Meal: What was your first restaurant industry job?
Mark Simmons: I started off washing dishes.
TDM: When you first walk into a restaurant, what do you look for as signs that it’s well-run, will be a good experience, etc.?
MS: A clean dining room, clean and attentive staff, and a clean kitchen.
TDM: Is there anything you absolutely hate cooking?
MS: It hurts my soul to cook venison loin well-done. I've often talked customers out of ordering "veno" well-done, so I didn’t have to go through the torment.
TDM: If one chef from history could prepare one dish for you, who would it be?
MS: That would have to be Chef from South Park. He cooks with soul.
TDM: What do you consider to be your biggest success as a chef?
MS: Opening Kiwiana.
TDM: What is the most transcendental dining experience you’ve ever had?
MS: There have been individual dishes that have made me emotional. One recently was a cheese course at Jean George. It took me back to my childhood.
TDM: Are there any foods you will never eat?
MS: I'll try anything once.
TDM: Is there a story that, in your opinion, sums up how interesting the restaurant industry can be?
MS: I Dream of Sushi is a documentary that accurately describes the passion and dedication required to make our craft successful.
Dan Myers is the Eat/Dine Editor at The Daily Meal. Follow him on Twitter @sirmyers.
Chef Mark Bailey's Valentine's Day breakfast recipes
"The Falcon and the Winter Soldier" follows the journey of The Falcon, played by Anthony Mackie, one of Marvel's Black superheroes.
Prince Harry says 'it doesn't make sense' that Prince Charles told him and Prince William they would struggle with royal life like he did
"Isn't this all about making sure that history doesn't repeat itself?" Prince Harry said in the mental-health series "The Me You Can't See."
AdPlace A Bag On Your Car Mirror When Traveling
Brilliant Car Cleaning Hacks Local Dealers Wish You Didn’t Know
The Latest: Conners falls back at PGA with 3 early bogeys
Corey Conners made one bogey in his opening-round 67 at the PGA Championship. Starting on the back nine of the Ocean Course at Kiawah Island in calm morning conditions, Conners dropped shots on the 10th, 12th and 13th holes to fall back to 3 under. Corey Conners started the second round of the PGA Championship with a bogey and a birdie to maintain his two-shot lead.
Eight Pits Full of Murdered Women Found in Ex Cop’s Backyard in El Salvador
Jose Cabezas via ReutersPolice in El Salvador investigating the double homicide of a mother and daughter have made a gruesome discovery, unearthing a mass grave of mostly women in a former cop’s backyard. Authorities are said to have found the clandestine cemetery this week when investigating former police officer Hugo Ernesto Osorio Chavez, who is suspected of murdering a 57-year-old woman and her 26-year-old daughter, which the former cop reportedly admitted to.Chavez, 51, had a rap sheet that included allegations of sex crimes. Osorio Chavez’s home in Chalchuapa, about 50 miles from San Salvador, was being searched as part of the investigation when police said they found what appeared to be uneven, soft ground. They found eight separate pits with they believe could be more than a dozen bodies in each. Local media say police say sexual violence was involved in the demise of the women. “The central axis of the investigation is sexual violence,” Graciela Sagastume, the prosecutor leading the investigation, told reporters. The former cop and 10 others have been arrested in what police believe was a violent sex and murder ring in which women, and perhaps some young men, were snuffed out. Justice Minister Gustavo Villatoro suggested that the depth and complexity of the secret burial site pointed to the complicity of more than one person. None of the suspects in custody have so far shed light on the matter. By Friday, a number of people with missing relatives gathered at the cop’s home with pictures of loved ones in hopes of identifying a corpse. Many of the grave sites are thought to be at least two or more years old. Osorio Chavez was dismissed from the local police force in 2005 after admitting to being a sexual predator.“He told us that he found victims on social media and sought them out, luring them with the American dream,” Police Chief Mauricio Arriaza Chicas told reporters. “This psychopath has been detained and I believe that 99 percent of the people who assisted him have been detained.” As of Friday, two dozen bodies had been exhumed but police believe there could be 40 or more. Authorities say it could take a month to dig up all the dead. Read more at The Daily Beast.Get our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.
Gohmert admits people think he's 'the dumbest guy in Congress' in speech immediately mocked for its stupidity
Critics on Twitter ask if Texas Republican is ‘the dumbest guy? Or just the most aware dumbest guy?’ after rambling in front of Congress
Prince Harry says Meghan Markle encouraged him to seek therapy in response to an argument they had
Prince Harry detailed struggles maintaining his mental health in "The Me You Can't See," a new documentary series that he cocreated.
A judge ruled that MyPillow CEO Mike Lindell could keep his address secret, after Lindell's lawyers said someone repeatedly threatened to decapitate him
One person repeatedly rang MyPillow's call center and detailed a plan to kidnap and decapitate CEO Mike Lindell, according to a legal filing.
Ethereum co-creator Vitalik Buterin says there's no malevolent intent behind Elon Musk's support for dogecoin
"I think it's reasonable to expect a bit of craziness. But I do think that the markets will learn. Elon is not going to have this influence forever."
10 Things in Politics: Trump's legal jeopardy has GOP worried
And the cease-fire between Israel and Hamas appears to be holding.
Stephen Colbert, Jimmy Fallon joke about Greg Pence's no vote on solving Mike Pence's attempted murder
"Last night the House voted 252-175 to form a commission that would investigate the Jan. 6 Capitol riots," Jimmy Fallon said on Thursday's Tonight Show. "Not only did 175 Republicans vote against the commission, they also want to make Jan. 6 ɻring Your Insane Rioter to Work Day.'" The commission bill "now heads to the Senate, where it needs support of 10 Republicans," he said. "Come on, there's a better chance of 10 dentists supporting Mountain Dew Cake Smash." "Get this, Mike Pence's brother Greg Pence voted no," Fallon laughed. "People said, ɽon't you care that they tried to kill your brother?' And he was like 'No's before bros!' That will make for a fun family barbecue this summer: 'Mother, ask Judas how he wants his meat patty.'" The Late Show suggested this year's Pence Thanksgiving will be awkward, to the tune of Sister Sledge's "We Are Family." Apparently, "Republicans don't want to find out why they were almost murdered because it could hurt them politically," believing "a Jan. 6 probe could undercut their midterm message," Stephen Colbert sighed at The Late Show. Rep. Tim Ryan's (D-Ohio) explained his bafflement at this strategy on the House floor. "Wow, what an impassioned speech," Colbert marveled. "That guy should run for president." (The joke is, he just did.) "The new new thing in Washington now that's dividing Congress is the mask mandate in the House of Representatives — Democrats want it, so Republicans, naturally, don't," Jimmy Kimmel said on Kimmel Live. "It look a while, but we finally found the one thing House Republicans aren't willing to cover up: their faces. And the main reason these masks are still needed, the only reason they need them on the floor of the House, is because less than half of House Republicans are vaccinated." He explained how certain unvaccinated people are total "freeloaders." Jeff Bezos is auctioning off a seat on his Blue Origin space tourism flight, and the current high bid is $2.8 million, Kimmel said. "Who has $2.8 million and might need to get off the planet fast?" Maybe the rich guy in deepening legal peril. Donald Trump will "finally get to meet all the illegal aliens he's been screaming about," he joked. The former president's former lawyer suggested he'll feed his kids to the wolves to save his own skin, Kimmel said. "The saddest part is going to be when Trump forgets to pin a crime on Tiffany." More stories from theweek.comAngelina Jolie stands perfectly still, unshowered, covered in bees for World Bee DaySan Francisco General Hospital has 0 COVID-19 patients for 1st time since March 2020What the left gets wrong about the Israel-Palestine conflict
Elon Musk said at a Kremlin conference that Tesla could build a factory in Russia: 'I think we're close to establishing a Tesla presence'
Tesla CEO Elon Musk appeared at a conference in Moscow via video link, and said he was invited to speak by a Kremlin spokesman, Bloomberg reported.
Boko Haram leader behind kidnapping of 300 girls seriously injured after trying to blow himself up
The notorious leader of Islamist terror group Boko Haram, Abubakar Shekau, has been seriously injured with some reporting he is dead after trying to blow himself up, according to intelligence sources. Shekau, the man behind the Chibok schoolgirl kidnapping in 2014, tried to kill himself to avoid capture when a rival group supported by the Islamic State surrounded him on Wednesday, sources told AFP. In a confidential briefing leaked to Nigerian media and seen by The Daily Telegraph, the country's intelligence services said: "Shekau detonated a bomb and killed himself when he observed that the ISWAP fighters wanted to capture him alive." But an intelligence source told AFP Shekau had managed to escape with some men after the attack. In 2016, men from Boko Haram defected to create a splinter group, known as Islamic State West Africa Province (ISWAP). While Shekau revelled in indiscriminate brutality, ISWAP refused to kill Muslim civilians in a ploy to more successfuly recruit from local communities. Bulama Bukarti, a Boko Haram specialist at the Tony Blair Institute for Global Change, told The Telegraph that if confirmed, Shekau's death would be "a huge milestone, a turning point in Boko Haram's history." "If his death exacerbates the infighting, it means more killings on both sides and that would be positive news for counterterrorism. If his death leads to the reunification of Boko Haram, then it will become a unified force and they will continue to pursue civilian-friendly policy." The brutal leader has been reported dead several times in the past, but each time he has issued statements or videos to rebut the claims. The cleric became the group's leader in 2010 and launched a sadistic campaign of terror across the Lake Chad region into southern Niger, northern Cameroon and Chad. Hamstrung by low morale, a lack of resources and decades of corruption, the Nigerian military struggled to stop Boko Haram's advance. "Shekau defied the Nigerian armed forces for 12 years, if it's true it speaks volumes about how alarmingly powerful ISWAP is," Mr Bukarti added. Despite frequent declarations of victory by the Nigerian government, Boko Haram and their breakaway group, ISWAP, have proved extraordinarily resilient. Reportedly, the jihadists have killed thousands of local soldiers over the last two years. More than 40,000 people have been killed and over two million have fled their homes due to the conflict in northeast Nigeria. Fighting has spread to parts of neighbouring Chad, Cameroon and Niger.
Ribs Go Kiwi
Mark Simmons, the chef at Kiwiana, is obsessed with the idea of local ingredients.
For him, though, "local" signifies a sheep farm in the closest city to Antarctica, on the most southern tip of New Zealand, where he spent his childhood. And his favorite ingredients--horopito, manuka honey and Marmite--are a long way from Park Slope, folks.
The horopito--a New Zealand pepper shrub--is massaged into the skin of a buttermilk-fried chicken ($16) that puts Brooklyn's never-ending Southern-fried versions to shame. Deliciously astringent smoked and pickled Green Lip mussels ($8) come neatly packed in a Mason jar alongside sourdough bread and house-churned butter for slathering.
But it's the manuka honey-and-Marmite-braised baby back ribs ($17) that left us flabbergasted. We're not fans of smearing Marmite, the sticky, yeasty spread, on our morning toast, so we approached the ribs with a dose of skepticism.
It turns out that Marmite takes on new life when it's braised with dark, floral manuka honey and anise, ginger and cinnamon (click here for the recipe).
Add these ingredients to your shopping cart (Marmite and manuka honey are now widely available at Whole Foods, Zabar's, Kalustyan's and Fairway stores) and you'll be singing Marmite's transformative properties too.
Top Chef’s Mark Simmons Reminds Customers That ‘Immigrants Make America Great’
Top Chef alum Mark Simmons is reminding his customers that immigrants are key to both America and their dining experience.
Simmons, who runs Kiwiana restaurant in Brooklyn, New York, has been printing a political message on his customer’s receipts. A line at the bottom now reads, “Immigrants make America great (they also cooked your food and served you today).” NBC News contributor Mary Emily O’Hara tweeted a photo of her Kiwiana receipt, and the image racked up nearly 100,000 Retweets over two days.
“We were just looking for a place that wouldn’t have a long wait, and gave it a shot,” she told CNN. “When the check came I was surprised to see the statement at the bottom.”
Simmons came in ninth in the fourth season of Bravo’s Top Chef. As one could probably gather, he told the New York blog DNAinfo that he added the note in response to President Donald Trump’s executive order to bar refugees and visitors from seven majority-Muslim countries.
“I added that message to the bottom of the receipts recently, to remind ourselves [and] our customers that immigrants are quite often the backbone of the hospitality industry,” Simmons said.
More from Fortune.com
Canadian Pacific says open to re-engaging with Kansas City, does not raise bid
UPDATE 1-India and Pfizer hit impasse over vaccine indemnity demand -sources
CANADA FX DEBT-Canadian dollar nears 6-year high as inflation concerns ease
Apple CEO Tim Cook expected to testify today in closely watched Epic trial
Snoop Dogg-Backed Oxford Cannabinoid Fluctuates in Debut
Trudeau Tightens Up Mortgages After Macklem Sounds Housing Alarm
(Bloomberg) -- Canadian officials escalated efforts to cool the nation’s booming housing market, moving ahead with tighter mortgage qualification rules after the central bank issued a fresh warning against buyers taking on too much debt.Prime Minister Justin Trudeau’s government set a new benchmark interest rate on Thursday afternoon to determine whether people can qualify for mortgages that are insured by Canada’s housing agency. The move matches an April decision by the nation’s banking regulator to do the same for uninsured mortgages.The regulator -- the Office of the Superintendent of Financial Institutions -- announced earlier Thursday it would implement its new rules June 1.Those steps coincided with a stern warning from Bank of Canada Governor Tiff Macklem in the morning cautioning that Canadians should neither assume interest rates will remain at historic lows nor expect recent sharp gains in home prices to continue.“It is vitally important that homeownership remain within reach for Canadians,” Finance Minister Chrystia Freeland said in a statement.The moves come amid a surge in housing prices that’s raising concern among policy makers and economists. Cheap mortgages and new remote-working conditions have spurred a frenzy of demand for more spacious homes, with house hunters bidding up prices across the country.Canadians are so alarmed by the red-hot housing that nearly half the respondents in a Nanos Research Group poll for Bloomberg News say they’d like to see the Bank of Canada raise borrowing costs to curb demand for real estate and stabilize prices.Still, the measures announced Thursday are seen as incremental steps rather than representing a fundamental shift in policy.With the changes, home buyers will have to show they can afford a minimum rate of 5.25%. The current threshold, based on posted rates of Canada’s six largest lenders, is 4.79%. Economists have been estimating the tighter qualification restrictions would reduce the buying power of households by about 5%.The changes will have little impact on current housing price dynamics, according to Benjamin Tal, deputy chief economist at Canadian Imperial Bank of Commerce.“This is not a game changer by any stretch of the imagination and it was highly expected,” Tal said by phone from Toronto.The measures from the government and the regulator came only hours after the Bank of Canada released its annual financial stability report, which highlighted the growing vulnerabilities associated with overleveraged households and speculative housing activity. It flagged three urban markets -- Toronto, Hamilton and Montreal -- as showing excess “exuberance,” with the national capital of Ottawa on the cusp of crossing that threshold.‘Not Normal”At a press conference, Macklem said some people have taken on “significantly” more debt, with many carrying very large mortgages relative to income. Borrowers and lenders need to understand that interest rates won’t always be at historic lows, and home buyers won’t be able to rely on rising values, he said.“It is important to understand that the recent rapid increases in home prices are not normal,” Macklem said. “Counting on ever higher house prices to build home equity that can be used to refinance mortgages in the future is a bad idea.”Outside of the warnings Thursday, it’s not clear how much the central bank can do to cool the market.Growing household vulnerabilities could give policy makers more reason to consider raising borrowing costs, for example, but higher rates would also inflate risks -- such as slow growth or a price correction. Macklem’s next interest-rate decision is due June 9 and the Bank of Canada has said it won’t consider raising its 0.25% benchmark rate until he economy is recovers fully from the Covid-19 pandemic.The Bank of Canada’s financial system review did find that Canada’s lenders could absorb a significant amount of losses in the case of another shock. The central bank said household debt and housing market vulnerabilities probably don’t pose a significant systemic threat to bank solvency, even though they could undermine future growth.“We have to look at the whole economy,” Macklem said at the press conference. “There are important parts of the economy that remain very weak, and the economy needs our support.”(Updates with context throughout.)More stories like this are available on bloomberg.comSubscribe now to stay ahead with the most trusted business news source.©2021 Bloomberg L.P.
SoftBank says Son lieutenant Fisher, Arm CEO to leave board
TOKYO (Reuters) -SoftBank Group Corp on Friday said Chief Executive Masayoshi Son's longtime lieutenant Ron Fisher and the CEO of chip designer Arm, Simon Segars, will step down from the Japanese conglomerate's board. The changes are the latest churn on the board as Son focuses on technology investing through his Vision Fund unit over taking majority stakes in companies. Fisher was an architect of SoftBank's disastrous bet on office space firm WeWork, while Segars' firm is to be sold to U.S. chip firm Nvidia Corp pending regulatory approval.
AdPlace A Bag On Your Car Mirror When Traveling
Brilliant Car Cleaning Hacks Local Dealers Wish You Didn’t Know
Fourth stimulus check wins new fans in Congress, adding to the squeeze on Biden
Over 80 lawmakers are now urging the president to OK more cash for struggling Americans.
Billionaire Founder of China Property Giant Dies of Illness
(Bloomberg) -- The billionaire founder of KE Holdings Inc. has died of an unspecified illness, a shocking development for a Chinese property company that pulled off one of the strongest U.S. market debuts of 2020.Zuo Hui, who turned the company known as Beike from a nationwide chain of real estate offices into China’s largest platform for housing transactions and services, died May 20 after an “unexpected worsening of illness,” his company said in a statement without elaborating. KE Holdings’ board will announce follow-up arrangements within two weeks, it added.Zuo, 50, has been the driving force behind the company’s success, headlining the bell-ringing ceremony when it went public and holding 81.1% of voting shares under a dual-class voting structure as of end-February, according to its annual report. The company’s American depositary receipts fell 0.8% to $49.85 in New York on Thursday, paring an earlier decline of almost 10%.Zuo was backed by some of Asia’s most influential startup investors, including Hillhouse Capital Group and Tencent Holdings Ltd., and ranks among SoftBank Group Corp.’s most successful bets. KE Holdings almost doubled on its August U.S. debut, vaulting Zuo into the ranks of the world’s richest entrepreneurs with a fortune in excess of $20 billion at one point, according to the Bloomberg Billionaires’ Index.Its shares were up 151% from their New York debut through Wednesday’s close, conferring on the late chairman a net worth of $14.8 billion.In an interview with CCTV aired in April, he downplayed the significance of the IPO and the riches it bestowed.“Why should I feel excited?” he said, dressed in jeans, a dark blue vest and black sneakers. “This makes no difference to me.”Read more: Founder of China Property Site With No Profits Worth $20 BillionBorn in 1971 in Shaanxi province, Zuo graduated with a bachelor’s degree from Beijing University of Chemical Technology in 1992 before getting into sales and establishing an insurance business, where he made his first fortune, according to local media. He then founded Beijing Lianjia Real Estate Brokerage Co. in 2001, when China’s property market was still relatively young, and started Ziroom in 2011 to offer long-term apartment rentals. In 2018, he incorporated KE and launched Beike, becoming one of the country’s most celebrated entrepreneurs.Beike uses artificial intelligence and big data to improve its service and provide market insights, according to its website. As of June, the company boasted 226 million homes on its platform and 39 million monthly active users on mobiles. That’s swelled to more than 48 million mobile monthly active users and half a million agents.The platform also draws in others by allowing decorators, renovators and financial institutions to connect with buyers, creating an ecosystem of property and related offerings.(Updates with closing share price in third paragraph)More stories like this are available on bloomberg.comSubscribe now to stay ahead with the most trusted business news source.©2021 Bloomberg L.P.
Deutsche Bank: 'The value of bitcoin is entirely based on wishful thinking'
Analysts are piling on bitcoin as it plunges, noting headwinds and issues that might stunt its increased adoption.
The leek demystified: How to clean and chop it
The leek. Big brother to the scallion aka green onion, it has to be the dirtiest vegetable ever. But thankfully it’s a cinch to get them uber squeaky clean and fit for consumption. Former chef and test kitchen director of the now defunct Gourmet Magazine Ruth Cousineau shows us how to prepare leeks the quick and easy way, in this short video. Quick tips from the video:
– cut off the ends
– slice lengthwise, remove the tough outer layers, then chop
– soak in a bowl of water while separating the leek pieces, then rinse and pat dry.
RIP Gourmet Mag, and thank you Chef!
"Immigrants cooked your food": Top Chef competitor adds political note to receipts
A New York restaurant owner and “Top Chef” alum has found a subtle way to remind his customers of the integral role that immigrants play in the daily lives of Americans.
When customers of Kiwiana restaurant in Brooklyn receive their bill, they’ll also be receiving a small message at the bottom of their receipt:
“Immigrants make America great (they also cooked your food and served you today),” reads the note.
It’s a message that comes directly from Mark Simmons, the restaurant’s Kiwi chef and owner. According to CNN, Simmons, who appeared on the cooking show “Top Chef,” moved to the United States 10 years ago.
Bravo notes that Simmon’s message only came to the public’s attention when local journalist Mary Emily O’Hara had brunch at the restaurant and posted her receipt on Twitter.
Simmons added the line to his receipts in response to Trump’s recent ban on new immigrants from seven predominantly Muslim countries. He told CNN that, so far, the response has been primarily positive.
But Jacky Colliss Harvey from the Royal Collection Trust, which is publishing the new book, said: ‘We believe President Eisenhower liked them because they were close to American breakfast pancakes and they made him feel at home.’
She added: ‘The idea for the book started with the garden parties and afternoon tea. We had a long list of recipes but had to weed them out if they were too complicated or ingredients too expensive or difficult to source.
‘Tea is the quintessential British meal. We still follow the tradition that savoury precedes sweet, and that wholesome is to be consumed before the indulgent, but the perfect tea table has to include a combination of both.’
How to make treats like a monarch
In a 1959 letter to President Eisenhower, the Queen gave a recipe for enough drop scones, also known as Scotch pancakes, to feed 16 people
2 tablespoons unrefined caster sugar
1 teaspoon unsalted butter, melted
1 teaspoon bicarbonate of soda
2.5 teaspoons baking powder
1½ teaspoons cream of tartar
100g clarified unsalted butter
In a bowl, sieve flour, bicarbonate of soda, cream of tartar and sugar. Add milk and egg, whisk until smooth then add warm melted butter.
Pass through a sieve to remove lumps. If necessary, thin with more milk. It should be a dropping consistency, thick enough to retain shape on a griddle.
Heat griddle (or non-stick frying pan) over medium heat, and grease with clarified butter. Using a spoon or ladle, pour batter on griddle.
Cook one side then flip with a palette knife to cook the other. Do not let them over-cook. Serve warm with butter and preserves.
The cookery book includes recipes for carrot cake and another garden-party favourite, Victoria sponge, named after the Queen’s great-great-grandmother
Palace’s Perfect victoria sponge
150g unrefined caster sugar
150g unsalted butter, softened
150g self-raising flour, sieved
½ teaspoon of vanilla essence
150g unsalted butter, softened
Preheat oven to 180C (350F, gas mark 4). Grease tins with butter and line bottom with baking paper.
In a bowl, cream sugar, vanilla essence and butter until light and fluffy. Add beaten eggs, a little at a time to avoid curdling. Fold sieved flour until combined.
Divide the mix evenly between tins and smooth. Place on the middle shelf of oven and bake for 20 minutes or until golden brown and skewer comes out clean. Remove from oven, cool slightly before turning out on a wire rack.
For the buttercream, cream butter with sugar and seeds from split vanilla pod until pale and fluffy.
Once cakes have cooled, spread a layer of buttercream on top of the first cake, then add a thick layer of jam, before placing second cake on top of jam. Press down gently and dust top with icing sugar.
The recipes in the book were selected by Royal chef Mark Flanagan and Royal pastry chef Kathryn Cuthbertson from the dishes regularly offered by the Queen at private functions and to the 30,000 annual guests at Buckingham Palace garden parties.
They include recipes for carrot cake and another garden-party favourite, Victoria sponge, named after the Queen’s great-great-grandmother.
Mr Flanagan, who has worked for the Queen for 15 years, has previously said: ‘At any large event we are always conscious of trying to make sure we uphold people’s expectations when they come to Buckingham Palace. For a lot of people, it will be a once-in-a-lifetime opportunity.
‘Certainly from the kitchen side of things we try to encourage everybody to make sure nobody goes away saying, “Wasn’t it amazing… but the food wasn’t up to much” – that’s not what we’d like.’
Savoury recipes in the book, whose proceeds will help conserve artworks owned by the Queen, include brioche crayfish cocktail buns, egg mayonnaise on toast points, wild mushroom vol-au-vents, quail scotch eggs and miniature game pies.
Meanwhile, sweet treats include Yorkshire rhubarb creme brulee tartlets, cherry madeleines and the poshest Jammie Dodgers most people will come across: sables aux confiture. More exclusive recipes from Royal Teas will be published in The Mail on Sunday’s You magazine on May 7 – the day before the book is published, priced £14.95, or £12.95 via the Royal Collection Trust.
Houston’s Rock Star Chefs Leave Their Restaurants for a Wine Dinner to Remember
Drake Leonards, Franelle Rogers, Philippe Verpiand, Luis Roger (Photo by Daniel Ortiz)
Tracy Dieterich, Robert Sakowitz (Photo by Daniel Ortiz)
Bill Baldwin, Hallie Vanderhider, Fady Armanious (Photo by Daniel Ortiz)
Brian & Norelle Becker (Photo by Daniel Ortiz)
Ed Finger, Dean Putterman (Photo by Daniel Ortiz)
Franelle Rogers, Pat Green (Photo by Daniel Ortiz)
Mark Bermann, Carolyn Faulk (Photo by Daniel Ortiz)
Christian Varas (Photo by Daniel Ortiz)
Stephen & Julie Chen(Photo by Daniel Ortiz)
Jordan & Dylan Seff (Photo by Daniel Ortiz)
Dean Putterman, Caroline Kenney (Photo by Daniel Ortiz)
Denise Monteleone, Shelley Reeves, James Bruno (Photo by Daniel Ortiz)
Elizabeth & Alan Stein (Photo by Daniel Ortiz)
Stacey & Al Lindseth (Photo by Daniel Ortiz)
Cathy Brock, Lauren Tarkington, Bobbie Nau, Rose Cullen (Photo by Daniel Ortiz)
Jennifer & Nick Altman (Photo by Daniel Ortiz)
Jim & Jeanie Janke (Photo by Daniel Ortiz)
Margaret & TJ Farnsworth (Photo by Daniel Ortiz)
David & Cathy Herr (Photo by Daniel Ortiz)
Michael Stewart & Suzanne Duin Stewart (Photo by Daniel Ortiz)
Scott & Jennifer Allison (Photo by Daniel Ortiz)
Scott Freeland (Photo by Daniel Ortiz)
Sheri Heyen, Amy Blumrosen (Photo by Daniel Ortiz)
Stephanie Baird (Photo by Daniel Ortiz)
Cindy & Chip Beaver (Photo by Daniel Ortiz)
Stuart & Gaye Lynn Zarrow (Photo by Daniel Ortiz)
Tim & Tammy Andreas (Photo by Daniel Ortiz)
I t’s difficult to imagine three rock star chefs leaving their kitchens on a busy Thursday night in order to cook a meal for the throng filling the ballroom of Hotel ZaZa in the Museum District. Yet, there they were — Eunice’s Drake Leonards, Étoile Cuisine et Bar’s Philippe Verpiand and BCN/MAD’s Luis Roger.
The restaurants’ kitchen loss was our gain when this trio, under stewardship of chef chairman Mark Cox, joined forces with Hotel ZaZa’s pastry chef Kristy Quach to create a four-course gourmet dinner that annually bests every chef-driven charity fundraiser in the city. On this 10th anniversary of the T.J. Martel Foundation Best Cellars Houston dinner, a new record of more than $258,000 was raised for the Physician-Scientist Program at M.D. Anderson Cancer Center.
The glory of this evening is equally based on the wine hosts, who delve into their private cellars, thoughtfully pairing wines with each of the menu offerings. Our table, hosted by the event chair Franelle Rogers and wine hosts chair Robert Sakowitz, was treated to wealth of extraordinary vino.
Wines were paired with chef Verpiand‘s seared yellowfin tuna served with eggplant-tomato confit Napoleon, zucchini mousseline and balsamic caramelized onions chef Roger‘s roasted quail stuffed with a heavenly marriage of onions, porcini mushrooms, and foie gras served with celery root purée, sautéed artichokes and glazed salsify chef Leonards’ grilled beef tenderloin accompanied by farro, lobster, black truffles and butternut squash and chef Quach’s symphony of desserts that included a a marble chocolate globe encasing a vanilla savarin tart filled with mango mousse and chocolates, an all-chocolate tart topped with a dipped key lime pie bite, and a waffle-dipped chocolate bite and chocolate shells filled with raspberry mousse.
Once again, the energized and booming Shawn Parr, nationally syndicated radio host, served as emcee and auctioneer stirring guests to dig deep into their pockets.
Also tradition with this dinner hosted by the Nashville-based foundation is a performance by big-name country entertainers. Pat Green was the star on this evening and the moment he entered through the back of the ballroom, fans surrounded him for selfies. Following Green’s set, guests moved to the hotel’s Ultimate Ransom Room for the rocking after-party that featured award- winning songwriters Rob Hatch and Justin Wilson.
PC Scene: Honorary chairs Carolyn Faulk, Cathy and David Herr, Jeanie and Jim Janke, and Dean Putterman plus Julie and Stephen Chen, Fady Armanious and Bill Baldwin, Margaret and TJ Farnsworth, Guy Stout, Mark Bermann, Elizabeth and Alan Stein, Suzanne Duin Stewart and Michael Stewart, Cathy Brock, Rose Cullen, Dale Robertson, Carol and Bill Simmons, Chantell Preston, Norelle and Brian Becker, Cindy and Chip Beaver, and Jennifer and Nick Altman.
The Interview: British Airways Head Chef Mark Tazzioli
From cold snacks and sandwiches to afternoon tea or a hot three course meal, British Airways’ customers always enjoy something to tuck into onboard. But most have no idea how the items served on board are chosen, prepared, developed or what the biggest trends are. Chef Mark Tazzioli, based at the airline’s headquarters at Heathrow Terminal 5, explains how much our taste buds change in the sky, talks us through the foods you can’t serve at 30,000ft and lifts the lid on the airline’s most popular meal…and no, it isn’t chicken!
Is it a myth that food tastes different in the sky?
No, it’s true! In the air you lose on average 30 percent of the ability to taste so we do a lot of work focussing on every individual ingredient that we pick. We look for suppliers who will give us great provenance and we can work with and develop ideas with. For example, with our salmon this year, we went for a special dry cure of salmon which was full of flavour. My team has completed a lot of work on the sauces for the same reason, to achieve more depth of flavour and more body in the air. We’ve worked a lot on different recipes to make sure what we end up with is the right flavour of sauce and viscosity.
How many dishes are available at any one time on British Airways?
There are 250 dishes on a cycle in all classes – but throughout the seasons we’re constantly developing and refining dishes. We have kitchens in every city we fly into where chefs develop ideas and feed back into me. We change the menu four times a year, so we change all the route specific dishes, all the standard menus and the afternoon teas.
Do all flights serve the same menu?
No, not at all – we cater for around 18 regional menus, such as for China and India. We spend a long time making sure our recipes are authentic and pay close attention to sourcing the right ingredients and concentrate on what our customers want. For example, with Japan we spend a lot of money on the rice and even put the brand on the menu so our customers know we’ve bought the right ingredients. On flights from the UK, we try to use British produce as much as possible, so if we’re doing cheeses we’ll use something like Croxton, for lamb we use English lamb and in First we use Aberdeen Angus beef. We’d love to put English asparagus on the Club menu but we struggle to find suppliers that can produce the 80/90 kilos a day we would get through.
How much involvement do crew have in cooking meals?
Originally in Club World, our business class product, everything was sent out in a kit and heated up and all crew did was take the foil off. Now, in Club World, British Airways is spending a lot of time and money on new plates and ensures the food is warmed up and plated by the crew, like in a restaurant. We make what we call ‘chef’s chats’, which are step-by-step guides on how to put the dish together. The guide includes pictures so the crew know how to present every dish to ensure consistency. Right now, we’re doing a lot of work to understand what our cabin crew struggle with to ensure we aren’t getting over-elaborate with our future dish ideas. We can’t give the crew too much to do or the service will last hours!
How do you come up with new ideas for foods on board?
We do lots of workshops so we’ll come in for a day, pick a subject and spend the whole shift concentrating on it. This year we wanted to focus on two things in particular: presentation and taste. Presentation has come a long way from where it was 18 months ago – and we’re working and developing that all the time. We’ve worked a lot on taste, all sorts of details on what we’re buying. It’s important to us because it makes a difference in the air. The team here also worked a lot on vegetables this year. Boiled veg, especially at altitude, is going to lose a lot of its taste. All our vegetables are marinated so they has more flavour and depth and are not just a roast carrot – it’s a roast carrot with cardamom or other spices, just so it brings everything to life a little bit more.
Do you test new dishes in the air first?
Yes, we do sometimes, but most of the time because of our experience it isn’t necessary. We know how tastes change in the air and what flavours do and don’t work well. We also really value our customer feedback and look at what dishes are most popular in the sky. We have a new device called the viscosity meter which measures how much a sauce will run, depending on time and heat, so we can test them first on the ground.
What is British Airways’ signature dish in the skies?
Our traditional signature British afternoon tea, which is served in Club World, includes sandwiches, cakes and Cornish clotted cream and English strawberry jam. We also offer a similar afternoon tea service in World Traveller.If you go to any hotel or tea shop in the UK, that’s what you’ll get, so it’s only right that we serve it on our flights!
What are the biggest trends in terms of dishes served on board?
About 10 percent of our total dishes served are ‘special meals’, where a customer has a particular dietary requirement and pre-orders a meal to suit their needs. We offer a range of different options on board including gluten-free, diabetic, lactose-intolerant, vegan, halal, kosha and a child’s meal. Of those, gluten-free is by far the biggest climber in terms of popularity. I think it’s becoming more of a lifestyle-choice for some people.
Which country’s dishes will change most in the coming years?
I think India. A certain age group are still looking for authentic Indian cuisine, but in the next three or four years the age demographic will change slightly and so will the taste. In India now, the younger generation are far more into Indo-Chinese food and looking at other cultures and flavours so, at some point our menus will have to mirror that. It’s our job to get that timing right.
What is the most popular meal on board?
On our transatlantic routes it’s definitely steak. It’s also the most pre-ordered item.
How far ahead do British Airways create new menus?
We develop our menus six months ahead, so we work very closely with procurement to keep an eye on the markets and to get the best products for the best price we can. We completely change the menu four times a year for seasonal changes and within that season we may change 50 percent of those dishes within those three months. We’re currently evaluating to see how much we’re changing and how much we need to change.
You can now pre-order your in-flight meal between 30 days and 24 hours before your flight departure to guarantee your choice once on board. This service is available at no extra cost for many of our flights from London Heathrow, when you’re travelling in First, Club World and World Traveller Plus. Furthermore, in World Traveller you can now pay for a wider choice of indulgent meals from the online menu between 30 and 24 hours before your flight.
Tasting Table NYC: Manuka-and-Marmite-Braised Baby Back Ribs
1. Season the pork with salt and pepper. Heat a large grill pan over high heat and sear the ribs until golden brown, about 10 minutes.
2. In a medium saucepot set over high heat, heat the vegetable oil until almost smoking. Add the onions, carrots, celery, garlic, ginger, star anise, cinnamon sticks and the bay leaf and lower the heat to medium. Cook until the vegetables are soft and aromatic, about 10 minutes.
3. Add the chicken stock, palm sugar, manuka honey, Marmite and Champagne vinegar and season with salt. Simmer for 3 minutes, then remove the braising liquid from the heat.
4. Preheat the oven to 325°. Place the ribs in a roasting pan and pour the reserved braising liquid over top. Cover the pan with aluminum foil and cook for 3 hours, shaking the pan every hour or so. Remove from the oven and set aside to cool slightly.
5. Serve immediately or cool the ribs in the liquid and refrigerate overnight. The following day, scrape off the fat, strain the liquid and serve the liquid as a sauce for the reheated ribs.