Discover an international mix of emerging and established talent at Singapore’s newest music club.read more
Chef Oliver Hyde of Maggie Joan’s Restaurant is creating a masterful blend of flavors, combining Mediterranean seasonal specialties with a subtle touch of Asian spice.read more
This September, FOOD ZURICH is launching the first citywide annual food festival showcasing Zurich’s dynamic culinary offering. From September 8-18, 2016, over 100 culinary events throughout Zurich are focusing on celebrating haute cuisine, street food and everything in-between. Kicking off the food festival is the Opening Party at Jelmoli fine foods market. This event is bringing together an international mix of Zurich’s top hotel chefs with culinary representatives from Spain’s Basque region to present an unforgettable tasting event. Multicultural tastings continue over the 11 days with a Street Food Festival hosted by 70 local vendors preparing international tastings from tacos, dumplings, and truffle eggs to Korean Soul Food and strudel. Other interactive events incorporate art and food, sustainable food themes, international food and beverage workshops and tastings, festival menus from 70 participating restaurants, and a number of cultural foodie tours. With such a diverse line-up of events, there is something for everyone, locals, visitors, novices, and experts, alike. Be sure to read our recommended events section and learn how the co-founder, Simon Mouttet, and his partner were inspired to create FOOD ZURICH.read more
This September, for the third consecutive year, Chef Heiko Nieder of the Dolder Grand Hotel is orchestrating Zurich’s most prestigious fine dining event, The Epicure. Awarded two Michelin Stars and 18 GaultMillau points, Chef Nieder is the perfect founder to bring together an extraordinary group of international culinary masterminds including 12 Michelin Star Chefs, Pastry, Wine and Spirit Specialists from Europe and the USA for this five-day gourmet experience. The highlight of the Epicure is the four Evenings events allowing guests to indulge in an exclusive eight-course menu prepared by Chef Nieder together with a guest three Michelin Star Chef. Throughout the week, guests can participate in individual Master Classes led by world-renowned experts on spirits, wines, caviar, cigars, and of course, chocolate. Closing the Epicure is The Final, an informal gathering inviting guests to mix and mingle with like-minded foodies and great talent while enjoying the Chefs’ innovative specialties coupled with fine wines and cocktails mixed to perfection by Diageo’s World Class Champion. This is one event that you will want to book early as individual events sell out months in advance. Read our exclusive interview with Chef Heiko Nieder as he tells us about the development of Zurich’s fine dining scene, his inspiration for The Epicure, and what to look forward to in September.read more
Celebrating one year as Executive Chef of Brennan’s, Chef Slade Rushing is realizing his childhood dream, while restoring the iconic restaurant Brennan’s reputation for great food. Under the direction of restaurateur Ralph Brennan, this is no surprise as Ralph Brennan has developed a number of successful restaurants throughout New Orleans and beyond, filling the restaurants with teams that share his vision of giving customers an unforgettable experience in cuisine, service and atmosphere. New owners, Ralph Brennan and entrepreneur Terry White’s estimated 20 million dollar renovation of the restaurant is certainly easy on the eyes, thanks to architect, John Williams and interior designer, Keith Langham. The space is gorgeous and an authentic representation of New Orleans to locals and visitors alike, incorporating the old world elegance of the French Quarter with all the whimsy and glamour the city offers. While the classics have stayed on the menu, there are new and exciting twists incorporating the melting pot of vibrant cultures in New Orleans. Innovative Creole dishes have revived the menu offering unexpected and delightful tastes, such as the Blue Crabmeat Remoulade with a shaved jicama, avocado and mango.
Read our interview with Chef Slade Rushing for a closer look at Chef Rushing’s journey to becoming Executive Chef of Brennan’s and his passion for creating unforgettable dishes.read more
If your only reference to Tequila is a mind-bending hangover, it is time for a refresh.
Tequila Espiritu De Mexico, the tourism arm of the legendary Jose Cuervo Tequila brand is forging the redevelopment of Tequila, Mexico. Led by Jose Cuervo’s visionary, Juan Beckmann has personally funded the project with USD $250 million with the goal of bringing 1 million tourists to Tequila annually by 2020. Year 2040 marks Beckmann’s 100 year birthday, and this refreshed, redeveloped Tequila will be Mr. Beckmann’s gift to a community that has contributed so much to his family’s success for generations. Phase 1 has been completed including a luxury hotel, state of the art conference facilities, distillery tours, fine tequila tastings, and the Jose Cuervo Express Train making it easier and more entertaining for tourists to travel to Tequila. Once only accessible by car or bus, tourists can now relax in luxury on the train, while taking in the breathtaking views of the blue agave field landscape and sipping on fine Tequila. Phase 2, scheduled for completion in September 2016, will include enhancements such as additional guest rooms and a 4000sm shopping mall. The mall will feature a regionally focused Arts and Crafts Center and Museum where visitors will be able to watch regional crafts in the making. Authenticity will be the key asset to their development and discovering the charm of Tequila and Mexico’s heritage.read more
Growing up in rural An Giang, Vietnam close to the Cambodian border, Chau Piff’s culinary training started at the early age of seven. A 5am rooster’s call put into motion the day’s chores of paddling along the Mekong in her grandfather’s boat collecting the day’s catch followed by hand picking fresh herbs and greens from the garden. This was all before the school day started. Everyone in the family had a role in preparing meals, and together the women traditionally prepared the final dish to be served and eaten together as a family. Watching her grandmother and mother cook inspired her own cooking and love for bringing people together to enjoy her culture’s cuisine.
Chau Piff recently treated me to a sampling of her catering menu and her specialty “Lemongrass Pork Noodles”. Vietnamese is all about fresh herbs and ingredients, and this dish was a delightful festival of flavors with touches of garlic, ginger, lime, coriander, mint and crushed peanuts in every bite. Fresh lime soda balanced perfectly between slightly sweet and sour, was the perfect drink combination.
Chau describes food as “The beginning of the story, wherever you go”, and I could not agree more. Chau is bringing new and old friends together to teach Traditional Southern Vietnamese Cooking as well as offering catering services in Singapore, creating great stories and lasting memories for expats and locals in Singapore. Try one of Chau’s classes or give her a ring to cater your next event. Read the interview to learn more about Chef Chau here.read more
Crediting his mother and grandmother for his initial love of food, Chef Marco Violano’s traditional Southern Italian “Mama Style” dishes transport you back to Italy one delightful bite at a time. Only the freshest ingredients are used to create the menu, and Chef Marco Violano dedicates much of his time to sourcing; including, Kobe Beef from Japan and produce and seafood imported weekly from Italy. Designed to resemble an authentic Italian Cantina, brick walls dotted with original black and white photographs of the Chef’s hometown, rich woods, soft lighting, and crisp white linen topped tables, the contemporary atmosphere is sophisticated yet warm and inviting. With excellent food and impeccably service, it’s no wonder that I found my way back to Per Bacco on multiple occasions since their opening. On a most recent visit, I asked Chef Marco to spend some time telling me about his passion for food and journey of becoming a Chef. Please click here for the full interview.read more