Cookbook Reviews: Le Livre Blanc – Anne-Sophie Pic

Cookbook: ART!
 From France’s only 3-Michelin Starred Female Chef
 
LE LIVRE BLANC  by ANNE-SOPHIE PIC
 
Review by: Gloria Cohen
Review By: Gloria COhen
It should come as no surprise that this deservedly celebrated chef should pen such a stunningly gorgeous cookbook – beautiful in content and form.
 
From the crystalline simplicity of the photography to the cutout slipcase. Le Livre Blanc explores Pic’s unique approach to her art, with dishes arranged idiosyncratically into six chapters: soft pink and acid yellow: contemporary memories; iodine in the earth; the weight of air; traditional eccentricity and the margins of frontiers. 
blue lobster dish - just blue lobster - homard

blue lobster dish – just blue lobster – homard

 
Le Livre Blanc was born from the desire to document the inimitable culinary of Ann-Sophie Pic: to communicate the purity and simplicity that have gained her critical acclaim and Michelin stars at Le Restaurant Pic and Beau-Rivage Palace.
Throughout, Pic delivers insights into her creative process; the interplay of imagination and memory in creating dishes; and the associations between flavors and textures that make her cooking unique.  

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THE KAHALA TURNS 50 IN HONOLULU

Hawaii Governor Neil Abercrombie proclaimed January 22nd, 2014, The Kahala Hotel & Resort Golden Jubilee Day.

As a returning guest of the hotel since the mid 80′s, it’s very exciting to be a part of this years celebrations. When we checked in last week, as the staff says “welcome home”, we were told that in the last five years we had been their guest 22 times, yes our home away from home. The Kahala is a perfect oasis of serenity and elegance, just a short drive outside the hustle and bustle of Waikiki, yet close enough to enjoy the best of both worlds.

We had the honor of being a part of the celebration dinners, held in the beautiful Hoku’s Restaurant, just last weekend April 5th, 2014. The event was called “Remembering the Maile Room” Featuring Kahala Executive Chef Martin Wyss and Hotel Okura Tokyo La Belle Époque Chef Katsuya Yamamoto.

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On The Road – Oahu – @TurtleBayResort #Pipeline

The North Shore of Oahu, we are staying in a cottage right on the beach at Turtle Bay Resort. Lots to do here, golf, horseback riding, helicopter tours, large gym with ocean views, beautiful spa and lets not forget surfing. We love the cottages because we are right on the beach, like being in your own little private Hawaii.

Below is good night and good morning view from the cottage, with beach beyond the ground cover, so perfect.

 

We went to Pipeline yesterday, the waves were awesome, even caught a body surfing contest, see below.

Like Shrimp, go to the source, hang a left out of the hotel, head down the road you will see a dozen or so places to stop for fresh shrimp, right along side of the shrimp farms.
We had garlic shrimp and butter & lemon shrimp… at Giovanni's
 

 

 

 

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On The Road – Oahu

We decided to make a trip to the North Shore of Oahu, check out the waves at some of the most famous surf beaches in the world. More then seven miles long, the North Shore Beaches see the world’s premier surfing contests during the winter months. I love just sitting and watching these amazing waves. Look for photos here tomorrow, we’ll let you know what’s happening.

Below, flying into Oahu.

Driving up to the North Shore, it’s lunch time, we need a place to eat. Everything looks packed, so we keep driving. Lucky us we come across Haleiwa Joes Seafood Grill. Here is where you can view the harbor, the food is great, you can even dress in your beachwear – this is where locals dine and visitors enjoy heaping portions of Aloha.
The staff is awesome, and alwas smiling.
Below is fresh marlin taco, caught by local fishermen. The spicy edamame was great and a must to share.

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Just Opened: Meatball Hawaii – Biting Commentary

The fact that Chef Robert McGee opened a place called Meatball is probably the most perfect thing ever. A chef and butcher from West New York making meatballs? And that he’s making meatballs in Honolulu, a decidedly meatball-less city?

Downright brilliant.

meatball_600

Read more by: Kawehi Haug  Just Opened: Meatball Hawaii – Biting Commentary – March 2014 – Honolulu, HI.

  Just Opened: Meatball Hawaii – Biting Commentary – March 2014 – Honolulu, HI.

We love Meatballs!

 

 

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Eating On Kauai – Roy Yamaguchi – The Tavern at Princeville

Eating On #Lunch #Kauai – #RoyYamaguchi – #The Tavern at #Princeville

The Tavern at Princeville is one of our favorite places for dinner, today however we are talking LUNCH. The restaurant has an amazing view of the Prince golf course all the way out to the ocean. I was with a few friends who had only been there for dinner, they were taken by the view. They were then taken by the food.

When you sit down, you are greeted with a bowl of fresh popped pop corn, with some yummy spices mixed in. If what you order does not come with the Tavern Frites (Parmesan & Herb Fries), be sure to order one for the table.

The BLTA sandwich is a MUST.

 

Another MUST is the local fresh tuna sandwich.

According to Roy, The Tavern is based on memories of his grandfather who had a tavern on Maui, grandpa Herny's tavern was a gathering place for the community.

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Why Foodies Should Visit Chattanooga: We Asked a Chef

 #Chattanooga’s best restaurants according to chef Daniel Lindley

Courtesy: Daniel Lindley

Courtesy: Daniel Lindley

—cooking with Tom Colicchio at Gramercy Tavern. “Working under Colicchio as a 22-year-old cook was likely the best and most inspiring learning environment,” says Lindley. Today, the Chattanooga, Tennessee native mans the kitchen at St. John’s Restaurant, where he has made a name for himself as a five-time-semifinalist for Best Chef in the Southeast by the James Beard Foundation.

Read more by:Kate Parham    

We Asked a Chef : Condé Nast Traveler.

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Monumental Mochi: A morning at Hilos famous Two Ladies Kitchen

Monumental Mochi: A morning at Hilos famous Two Ladies Kitchen

You didn’t pre-order?”

As she says this, the woman behind the counter at Two Ladies Kitchen stares at me in disbelief. A line of customers winds behind me and out of the small downtown Hilo mochi shop and onto the sidewalk alongside bustling Kilauea Avenue.

“You have to pre-order. They sell out,” she scolds, gently.

Monumental Mochi 4Monumental Mochi 5

Click to read the rest of the story by: Catherine E. Toth | HAWAII Magazine 

Photos: James Rubio for HAWAII Magazine

 

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