As the days grow colder while the oven warms up, and lights start to twinkle inside and out, it is a sure sign that the holidays are upon us. And chances are pretty good that within the next couple of months you’re going to be Continue reading Creating the Ultra Bar→
At the flagship Studio Restaurant at Montage, Laguna Beach, California, Executive Chef Craig Strong gives a unique visual spin to the typical oysters on the half shell by dispensing with the shells altogether. These chilled Shigoku oysters are served with micro greens–orange habanero, micro cilantro, red shiso, micro shiso, and micro wasabi–picked daily from the chef’s garden planted just outside the restaurant.
Let’s face it–we spend more time in the wilderness getting “up close and personal” with the great outdoors than most people. We pride ourselves in being not only physically fit and properly outfitted, but being keenly observant, noticing the smallest details such as a bent twig, a tuft of fur or a broken blade of grass.
It has often been said of Argentina that it maintains the traditions of Europe before the war. If proof were needed, a visitor to one of the fine hotels around Cordoba, where one can enjoy the very special dove hunting of the region, would find it here. The quality of the hospitality and the food is like something out of the 19th century. Continue reading Argentina Asado – The Pleasures of Argentinian Beef→