Four Seasons Recipe Book_XFA

8/12/2019 Four Seasons Recipe Book_XFA

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A TASTE OF FOUR SEA

DECEMBER 6, 2012 WWW.TASTE.FOURSEASONS.COM
http://www.taste.fourseasons.com/http://www.taste.fourseasons.com/http://www.fourseasons.com/


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Designed as our virtual kitchen table, Taste is an online embodiment of everything epicurean atFour Seasons dining destinations. It is an interactive site that mirrors each one of our restaurantssignature vibrant design, exceptional cuisine and personalized service. This e-cookbook offers asampling of what makes Taste and the amazing community of Four Seasons chefs so unique.

As you explore Taste , youll nd signature series that awaken your senses and invite your participation.With One Ingredient, Three Ways, youll trace the global journey of a single ingredient say anapple, coffee bean, or crawsh as it travels through the kitchens of our chefs who use it to bringtheir own imaginative dishes to life.

How can you participate? Vote on your favorite dish or try your hand at crafting one of theseculinary creations in your own kitchen, sharing your results with fellow Taste gourmands throughInstagram or Twitter. Have a favorite ingredient youd like to see our chefs tackle? Submit your ideasfor future columns. The possibilities are endless but all aim to create an ever-increasing communityof food lovers who long to learn, share and experience what the world of Four Seasons Taste hasto offer.

Taste features mouth-watering photographs and world-class recipes, as well as a comprehensivelisting of Four Seasons restaurants and bars around the world where you can savour the experiencein person. Tips and advice, pairing suggestions and exclusive behind-the-scenes content from ourtop chefs, sommeliers, and mixologists from over 200 gourmet kitchens worldwide are woventhroughout the site, rounding out the experience.

With international inspiration and extraordinary expertise, Taste brings the Four Seasons diningexperience home for aspiring gourmands, amateur cooks and culinary voyeurs. We invite you topull up a chair, pour a glass of wine and join the conversation this e-cookbook, lled with aninternational collection of recipes, is only an appetizer for what's to come.

WELCOME TO A TASTE OF TASTETHE NEW INTERNATIONAL EPICUREAN COMMUNITY BROUGHT TO YOU BY

FOUR SEASONS HOTELS AND RESORTS

FEATURED PROPERFour Seasons Hotel Alexandria at San S tefano ..................4Four Seasons Hotel Amman ...................................................5Four Seasons Hotel Atlanta ....................................................6Four Seasons Hotel Austin ......................................................7Four Seasons Hotel Baku ........................................................8Four Seasons Resort Bali at Jimbaran Bay ..........................9Four Seasons Resort Bali at Sayan ........................................10Four Seasons Hotel Baltimore ...............................................11Four Seasons Hotel Bangkok .................................................12Four Seasons Hotel Beijing .....................................................13Four Seasons Hotel Beirut ......................................................14Four Seasons Resort Bora Bora .............................................15Four Seasons Hotel Boston ....................................................16

Four Seasons Hotel Gresham Palace Budapest................

17Four Seasons Hotel Buenos Aires .........................................18Four Seasons Hotel Cairo at Nile Plaza ...............................19Four Seasons Hotel Cairo at The First Residence .............20Four Seasons Resort Carmelo, Uruguay .............................21Four Seasons Resort Chiang Mai ..........................................22Four Seasons Hotel Chicago ..................................................23The Ritz-Carlton, Chicago ......................................................24Four Seasons Resort Costa Rica at Peninsula Papagyo ...25Four Seasons Resort and Club Dallas at Las Colinas ........26Four Seasons Hotel Denver ....................................................27Four Seasons Hotel Doha .......................................................28Four Seasons Hotel Dublin .....................................................29Four Seasons Hotel Firenze ....................................................30Four Seasons Hotel des Bergues Geneva ...........................31Four Seasons Tented Camp Golden Triangle .....................32Four Seasons Hotel Guangzhou ...........................................33Four Seasons Hotel Hampshire .............................................34Four Seasons Hotel Hangzhou at West Lake .....................35Four Seasons Resort Hualalai at Historic Kaupulehu ......36Four Seasons Resort Lna'i at Manele Bay ..........................37Four Seasons Resort Maui at Wailea ....................................38Four Seasons Hotel Hong Kong ............................................39Four Seasons Hotel Houston .................................................40Four Seasons Hotel Istanbul at Sultanahmet .....................41Four Seasons Hotel Istanbul at the Bosphorus .................42Four Seasons Resort Jackson Hole ......................................43Four Seasons Resort Koh Samui ...........................................44Four Seasons Resort Langkawi ..............................................45Four Seasons Hotel Las Vegas ...............................................46Four Seasons Hotel Ritz Lisbon .............................................47

Four Seasons Hotel London at Canary Wharf .........Four Seasons Hotel London at Park Lane ...............

Four Seasons Hotel Los Angeles at Beverly Hills ....

Beverly Wilshire in Beverly Hills (A Four Seasons Hotel)

Four Seasons Hotel Westlake Village .......................Four Seasons Hotel Macau ........................................

Four Seasons Resort Maldives at Kuda Huraa .........

Four Seasons Resort Maldives at Landaa Giraavaru Four Seasons Resort Marrakech ...............................Four Seasons Resort Mauritius at Anahita ...............

Four Seasons Hotel Mexico, D.F . ..............................

Four Seasons Hotel Miami .........................................Four Seasons Hotel Milano ........................................

Four Seasons Hotel Mumbai.....................................

Four Seasons Resort Nevis ........................................

Four Seasons Hotel New York ..................................Four Seasons Resort Palm Beach ............................

Four Seasons Hotel Silicon Valley at Palo Alto ........

Four Seasons Hotel George V, Paris ........................Four Seasons Hotel Philadelphia .............................Four Seasons Hotel Prague .......................................

Four Seasons Hotel Shanghai Pudong ....................

Four Seasons Resort Punta Mita ..............................Four Seasons Hotel Riyadh at Kingdom Centre ......Four Seasons Hotel San Francisco ..........................

Four Seasons Resort The Biltmore, Santa Barbara .

Four Seasons Resort Rancho Encantado Santa Fe .Four Seasons Resort Scottsdale at Troon North .....

Four Seasons Hotel Seattle .......................................

Four Seasons Safari Lodge Serengeti, Tanzania ......Four Seasons Resort Seychelles ...............................Four Seasons Hotel Shanghai ...................................

Four Seasons Resort Sharm El Sheikh ......................

Four Seasons Hotel Singapore ..................................Singapore Regent .......................................................Four Seasons Hotel St. Louis .....................................

Four Seasons Hotel Lion Palace St.. Petersburg ......

Four Seasons Hotel Sydney .......................................The Four Seasons Hotel Tokyo at Marunouchi ........

Four Seasons Hotel Toronto .....................................

Four Seasons Resort Vail ...........................................Four Seasons Hotel Vancouver .................................Four Seasons Hotel Washington D.C. ......................

Four Seasons Resort Whistler ...................................
http://www.fourseasons.com/


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RECIPEINGREDIENTS:

SEAFOOD FETTAHEXECUTIVE CHEF HOSSAM SAIID, FOUR SEASONS HOTEL ALEXANDRIA AT SAN STEFANO

WHATS THE BEST PART ABOUT COOKING IN Y OURCITY?Working in Alexandria we are really lucky tobe located on the Mediterranean and with thatgoes Fresh Seafood. Te whole city seems torevolve around the fresh seafood that comes outof the sea.

WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS IT U SED FOR?Our "Egg Oven". designed to cook largeamounts of eggs in their shells.

WHAT DO YOU PREDICT WILL BE THE NEXT BIGINGREDIENT?Middle Eastern food is earning itself more spaceon North American menus due to the fact thatnot only is it delicious but also pretty healthy.

3 pita bread cup, plus 2 tbsp (155 ml)5 garlic cloves, minced1/3 cup (75 ml) cumin, divided cup plus 1 tbsp (200 ml) short grain rice3 oz (100 g) mixed diced seafood4 cups (1 L) sh stock2 tomatoes, pureed2 tsp (10 ml) tomato paste2 tbsp (30 ml) white vinegar7 oz (200 g) sea bass5 oz (150 g) calamari8 oz (250 g) shrimp cup (60 ml) lemon juice3 tbsp (45 ml) corianderSalt and pepper, to taste

INGREDIENTS FOR GARNISH:1 cups (375 ml) mixed greens3 tbsp (45 ml) sumac

METHOD:1. Rip pita bread into bite-sized pieces. In a saut pan,

heat about 2 tbsp (30 ml) of butter, then add pitapieces and saut until golden brown and crisp. Putthese pieces in a glass baking dish and set aside.

2 servings2. To the same saut pan add 2 tsp (10g) butter,

salt, 2 cloves of minced garlic, and half the cumin.Saut until you can smell the cumin aroma, thenadd fried pita pieces. Stir to coat the pita, thenplace pita back into glass baking dish. Set aside.

3. Heat 2 tbsp plus 1 tsp (35 ml) butter in a mediumsized pot. Add the rice and saut until some of therice turns opaque. Add mixed diced seafood andsaut until its about half cooked, about 5 minutes.Add 2 cups (500 ml) water and salt to taste. Bring toa boil, cover and simmer until tender. Test the ricefor doneness after about 35 minutes.

4. In a medium pot, add sh stock and 3 tbsp plus 1tsp (50 ml) butter. Bring to a boil, and simmer for5 minutes. Pour some of this sauce on top of thepita pieces in the glass dish, just enough to saturatethe pita.

5. Layer cooked rice over the pita, then slowly ladlethe sh sauce over the rice, making sure the sauceis just level with the rice by looking through thesides of the glass dish. The sauce should reach justthe top of the rice.

6. In a small pot, add 2 tbsp (30 ml) butter, tomatopuree, tomato paste, 2 cloves of minced garlic, theremaining cumin, vinegar and salt and pepper. Heatand stir until smooth and you can smell the aroma.The sauce should be thick and not watery. If toothick, add some water to thin it out. Once done,spread sauce on top of the rice to cover.

7. In a medium bowl, season the sea bass, calamariand shrimp, with remaining garlic, coriander, lemon juice and salt and pepper. Grill seafood until cookedand place on top of rice.

TO SERVE: Toss mixed greens with sumac and placeon top of the dish. Serve and enjoy.

RECIPEINGREDIENTS FOR FALAFEL BURGER:1/3 lb (150 g) dried chickpeas that havebeen soaked overnight2 garlic cloves6 tbsp (90 ml) chopped parsley chili pepper tsp (1 ml) salt tsp (1 ml) each, cumin and coriander powder1 1/3 lb (600 g) ground beef

METHOD:1. In a food processor, pulse together the

chickpeas, garlic, parsley and chili. Add salt,cumin and coriander and mix well pulsemixture together until well combined.

2. Mix together the ground beef with the Falafelmix and shape it into 4 burgers. Set aside until

ready to grill.INGREDIENTS FOR MASHEWEH(GRILLED VEGETABLE) MARMALADE:2 garlic cloves2 medium tomatoes1 small red bell pepper1 medium onion chili pepper2 tbsp (30 ml) olive oil2 tbsp (30 ml) ketchup

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METHOD:1. Preheat oven to 350F (180C). On a large pa

place garlic tomatoes, bell peppers, onion andchili. Toss with olive oil and salt and pepper, roast for 20 minutes.

2. Remove from oven and cool. Roughly chopwith ketchup and set aside.

INGREDIENTS TO BUILD BURGERS:4 burger buns avored with cumin, if available (use regular burger buns)8 romaine leaves3 tomatoes, sliced and grilled2 small onion, sliced into rings and grilled4 tbsp (60 ml) hummus dip with parsley1 lb (450 g) homemade French fries

METHOD:1. Toast the buns, spread the hummus dip on

them, then add sliced tomato, onion, lettuceand grilled falafel beef burger. Serve withmasheweh marmalade and homemadeFrench fries.

FALAFEL BEEF BURGIN CUMIN BUN, WITH MASHEWEH MAEXECUTIVE CHEF FRANK RUIDAVET, FOUR SEASONS HOTEL AMMAN

WHATS THE BEST PIECE OF ADVICE YOU CODon't take yourself too seriously!

WHATS THE MOST MEMORABLE MEAL YOU It was my last of many days in new York city, and we went to arestaurant called Daniel in the city with some friends. Chef Danielcame to the table with a basket full of white truffles and we had aneight course meal. Needless to say it was pretty memorable!

WHO'S YOUR PERSONAL FOOD IDOL AND W Jean-Georges Vongerichten, having worked with him for many years,he's such great visionary and is always two steps head of the game.


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CRAB MAC N CHEESEEXECUTIVE CHEF ROBERT GERSTENECKER, FOUR SEASONS ATLANTA

WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS IT USED FOR?I have a hair dryer in my kitchen. I use it toseparate the chafe from the cocoa beans whenmaking chocolate.

WHATS THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS? Jamie Oliver.....might sound a strange, with all thegures in the culinary scene, but he strikes a cord with me on the topic of good simple food. I nd hissimple approach and his commitment to the grassroots philosophy admirable.

WHATS THE BEST PART ABOUT COOKING IN YOUR CITY?Te best part of cooking in Atlanta is that we arein the southern region. Tis area, as a whole, is justreally starting to understand its agriculture capacity.I think it has been very under-valued and I predictit will be the next big, boutique farming region. Itis so diverse and has many favorable micro-climatesin a relatively small geographic area. Its an excitingtime to cook in the south.

RECIPEINGREDIENTS:

METHOD:1. In a medium pot, combine heavy cream, milk, bay leaf

and thyme and bring to boil. Remove from heat and letsteep for 10 minutes. Strain cream mixture and pour itback into the pot.

2. Place pot on low heat and add cheeses one at a time,stirring and allowing each to melt before adding another.Note - do not allow sauce to boil.

3. Add in lemon juice and salt and pepper to taste.4. In a large pan, saut shrimp in some butter until just

done. Add crab meat and fresh cooked pasta. Tosswith desired amount of warm cheese sauce and nishwith chopped parsley, salt and pepper to taste.

2 cups (500 ml) heavy cream1 cup (250 ml) milk1 bay leaf1 sprig thyme2 tbsp (30 ml) Boursin cheese cup (60 ml) crumbled bluecheese (optional)2 cups (500 ml) gratedwhite cheddar3 tbsp (45 ml)Parmesan cheese

Lemon Juice, to taste1 lb (450 g) rockshrimp, cleanedbutter6 oz (180 g) lump crabmeat, cleaned

1 lb macaroni, cooked insalted waterChopped parsleySalt and Pepper, to taste

RECIPEINGREDIENTS:

METHOD:1. In a bowl, mix all ingredients together except the 6

reserved shrimp, avocado, and cilantro. Refrigeratefor about 30 minutes.

2. Remove mixture from the refrigerator and fold in theavocado and cilantro, and season to taste.

3. Place into bowls and garnish with the reserved wholeshrimp and a few sprigs of cilantro. Serve with warmplantain chips (as we do at TRIO), lavash or pita chips.

TEXAS SHRIMP & SNAPPECHEF DE CUISINE GRANT MACDONALD, FOUR SEASONS HOTEL AUSTIN

WHAT DO YOU PREDICT WIINGREDIENT?Digging deep in to our local traditions, to nlost recipes, and techniques that evoke a deeunderstanding of place.

WHATS THE BEST PIECE OWITH HOME COOKS?Shop for vegetables rst. Pick something beand perfect and build the dish around it.

WHOS YOUR PERSONAL FOChristian Delouvrier, who taught me thatsimplicity is the most valuable and mostdifficult thing to achieve.

3 cups (750 ml) Snapper, cutinto inch (1 cm) cubes12 U 12-15 Texas Shrimp, 6cut into small pieces, and 6reserved for garnish1 orange, zested and juiced2 lemons, zested and juiced6 limes, juiced (zest 3 of thelimes and reserve)4 watermelon radishes,shaved and cut into pieshapes5 tomauntilos, shaved andcut into pie shapes12 radishes, shaved3 jalapeos, seeds and stemremoved nely diced

1 bunch spring onions, slicedon bias3 tbsp (45 ml) dahna dahl(attened, toasted corianderseeds, available at Indianmarkets)2 tbsp (30 ml)elderower syrup1 tbsp (15 ml) honey2 tbsp (30 ml) olive oil3 avocados, diced2 bunches cilantro,chopped, with some sprigsreserved for garnishSalt and pepper, to taste

6 servings6-8 servings


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RECIPEINGREDIENTS FOR EGGPLANT SALAD:

TUNA TARTARE, EGGPLANT, TOEXECUTIVE CHEF GREG BUNT,FOUR SEASONS RESORT BALI AT JIMBARAN BAY

WHATS THE BEST PIECEWITH HOME COOKS?If you cook meat or poultry fo r 20 minurest it for the same co oking time looselycovered with foil.

WHATS THE MOST MEMPigeon with calamansi honey on LammaHong Kong

WHOS YOUR PERSONAL Jamie Oliver because he is nancially suin a very challenging industry

3 medium eggplants, sliced into inch(1 cm) roundsOlive oil for frying cup (125 ml) parsley4 tomatoes, peeled, seeded and diced1 tbsp (15 ml) cumin seeds, toasted and ground1 lemon, juicedSalt and pepper, to taste

METHOD:1. Heat inch (1 cm) olive oil in a large pan and

fry the eggplant rounds until dark brown all over.Remove eggplant and place in a bowl.

2. Add the parsley to the hot oil, reduce the heatand add the tomato and cumin and cook for twominutes stirring constantly. Return the eggplantto the pan and cook for an additional 5 minutes.

3. Add the lemon juice and season to taste .

INGREDIENTS FOR CUMIN MAYONNAISE: cup (125 ml) plus 2 tbsp (30 ml) olive oil, divided2 tsp (10 ml) ground cumin1 egg yolk1 tsp (5 ml) Dijon mustard1 tbsp (15 ml) lemon juice

METHOD:1. Heat 3 tbsp (45 ml) of olive oil with the

ground cumin and let infuse for 5 minutes.Cool completely, then combine cumin oilwith the remaining olive oil.

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2. Place the egg yolk and mustard in a bowl.Slowly whisk in the cumin oil until it turnsinto mayonnaise. Add lemon juice to taste.

INGREDIENTS TO SERVE:10 oz (300 g) tuna loin, diced1 tbsp (15 ml) extra virgin olive oil1 tbsp (15 ml) lemon juice4 oz (120 g) eggplant salad2 tbsp (30 ml) cumin mayonnaise4 chives, nely chopped3 tbsp (45 ml) grated fresh horseradish

TO SERVE:Combine the tuna and olive oil and toss to coat.Season with lemon juice. Place eggplant salad incentre of plate, top with tuna, freshly gratedhorseradish and chives. Spoon three dollops ofcumin mayonnaise around the salad and serve.

RECIPEINGREDIENTS FOR RISOTTO:

RISOTTO MAREEXECUTIVE CHEF MARCO BAX,FOUR SEASONS HOTEL BAKU

WHATS THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?Cook only if it gives you pleasure. Pleasurecooking provides a special ingredient calledlove, does not smell, does not taste but it canchange the avor of your food. If you do notfeel cooking...just get a take away.

WHOS YOUR PERSONAL FOOD IDOL AND WHY?I admire all cooks that spend 15 hours a day inthe kitchen working with passion and tryingthem best regardless names or achievements.

WHAT'S THE BEST PART ABOUT COOKING INYOUR CITY?Te market is really alive in Baku, you reallycan buy ingredients on the street and have funat home, but a challenge for restaurants andHotels.

2 tbsp (30 ml) chopped shallot4 tsp (20 ml) extra virgin olive oil,plus additional for garnish1 cup (310 ml) Carnaroli rice (or arborio rice) cup (60 ml) Chardonnay wine4 cups ( 1 L) vegetable stock (or sh stock)3 tbsp (45 g) butter3 tbsp (45 m) tomato sauce cup (60 ml) chopped Italian parsley

METHOD:1. In a large pan, sweat the shallots in olive oil.

Add rice and stir for a few minutes, until lightlytoasted. Add the wine and reduce completelyto loose the acidity.

2. Slowly simmer for about 16 to 18 minutes,occasionally adding the hot vegetablestock, just enough to keep the rice covered.

3. Once the risotto reaches the al dentetexture add the butter, keeping it creamybut not too soft.

4. Finish it with all of the seafood (preparedbelow), except for the scampi, and a touch oftomato sauce adjusting with salt and pepperbefore serving.

4 servings

INGREDIENTS TOR THE SEAFOOD:1/3 cup (80 ml) extra virgin olive oil4 tiger shrimp U 13/151 oz (45 g) monk sh4 scampi tail U 4/75 oz (150 g) squid3 tbsp (45 ml) Chardonnay wine7 oz (200g) mussels, rinsed well4 oz (120 g) clams, rinsed well cup (125 ml) cherry tomatoesSalt and pepper to taste

METHOD:1. Heat pan with olive oil and sear the shrimp,

monksh, scampi tail and squid. Drizzle withthe Chardonnay.

2. Add the mussels, clams and the cherry tomatoesletting it cook for an additional 5 minutes, or until

the shells open.METHOD FOR ASSEMBLING:Divide the risotto among the four plates. Garnishwith scampi, chopped parsley and a drizzle ofolive oil.


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PEPES IKAN KAKAPEXECUTIVE CHEF DENNY FREDERICK, FOUR SEASONS RESORT BALI AT SAYAN

WHATS THE MOST UNUSUAL TOOL IN YOURKITCHEN AND WHAT IS IT USED FOR?Mortar stone, traditional food grinder tomake a spice paste. When we make thepaste with it, we have to press the spiceand all the juices explode out, making greatavors from the spice.

WHAT'S THE MOST MEMORABLE MEALYOU EVER ATE?Babi Guling as it has a lot of avor fromhe spice itself, from the wood burning. I

especially like it as it is a dish which involvespatience, love and passion in regards tocooking method where the hand of the chefs constantly moving to ensure it is cooked

well. It takes a minimum of three hours tocook one piece of Babi Guling.

WHO'S YOUR PERSONAL FOOD IDOL AND WHY?My mother because she cooks for thefamily with love. She really inspired meo be a Chef.

RECIPEINGREDIENTS:2, 5 oz (140 g) Snapper sh llets2 Bali limes, or regularlimes, juiced1/3 cup (75 ml) Bumbu PepesBasic (recipe below)1 green tomato, sliced2 kaffir lime leaves, nely sliced6 basil leaves2 bay leaves4 turmeric leaves for wrapping(or if unavailable, use bananaleaves)4 bamboo pins or skewersSalt and pepper to tasteMETHOD:1. In a bowl, season the sh

llets with salt, pepper, lime

juice and Bumbu PepesBasic paste.2. On a tray, lay down the

turmeric leaf, large enough towrap one portion of sh. Inthe middle of the leaf, laydown the marinated sh ontop of green tomatoes, kaffirlime leaf, basil and bay leaf.

3. Wrap the sh, fold both endstogether and secure the endwith bamboo pins or skewers.

4. Over a hot charcoal grill,cook both sides until done.

FOR BUMBU PEPES BASIC: cup (125 ml) nelychopped shallots cup (60 ml) minced garlic2 hot chilies, minced2 inch piece (5 cm) galangal(or fresh ginger), minced2 tbsp (30 ml) turmeric2 inch piece (5 cm)ginger, minced3 stalks lemongrass, minced1 tsp (5 ml) crushed black pepper1 tsp (5 ml) roasted shrimp paste2 tsp (10 ml) palm sugar1 tbsp (15 ml) tamarind juice2 tbsp (30 ml) vegetable oilSalt and pepper to tasteMETHOD:1. Heat vegetable oil in a pan

and saut ingredients untilaromatic. Remove from heatand let cool.

2. Place mixture in a foodprocessor and blend until itforms a paste.

2 servings RECIPEINGREDIENTS:

METHOD:1. Whisk rst 6 ingredients in a medium bowl. Add crab

and fold to blend. Stir in cup (185 ml) panko andseason with salt and pepper.2. Divide into 6 equal portions. Form each into 1 inch

(2.5 cm) thick patties. Refrigerate for at least 10 mins.3. Heat oil in a large skillet over medium heat. Place

remaining panko on a plate. Coat cakes with panko.Fry until golden brown and crisp, about 3-4 minutesper side.

CRAB CAKESEXECUTIVE CHEF OLIVER BECKERT, FOUR SEASONS HOTEL BALTIMORE

WHOS YOUR PERSONAL FO Andre Soldner, the former Chef of Lutece inIt was my rst ne dining experience at age

WHATS THE BEST PIECE OWITH HOME COOKS?Learn the basics and invest in good tools.

WHAT'S THE MOST MEMOR Ahi una I caught in Hawaii.

cup (60 ml) mayonnaise2 scallions, thinly sliced1 large egg, lightly beaten1 tbsp (15 ml) Dijon mustard2 tsp (10 ml) fresh lemon juice, plus wedges for garnish1 tsp (7 ml) Old Bay Seasoning1 lb (450 g) jumbo lump crab meat, picked over1 cup (310 ml) panko (Japanese bread crumbs), divided tsp (1 ml) kosher salt1/8 tsp (0.5 ml) freshly ground black pepper2 tbsp (30 ml) vegetable oil

6 servings


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RECIPEINGREDIENTS:

ALASKAN BLACK COEXECUTIVE CHEF MARTIN KNAUBERT,FOUR SEASONS HOTEL BEIJING

WHAT'S THE MOST UNUSUAWHAT IS IT USED FOR?Te Paco Jet. It is a machine that allows us to grind frozen products under pressure, which eus to produce fresh powders or creamy ice cr virtually no time.

WHAT DO YOU PREDICT WITe continuation of looking for pristine ingredin a dish. Staying with the true nature of theingredients, just enhancing its avor, rather thmaking it into something it really is not.

WHAT'S THE BEST PIECE OFWITH HOME COOKS?I would say never get discouraged if a dish orecipe does not come out or taste the way you want it to taste.

1 1/3 lb (600 g) blackcod let (skin removed),whole10 corn on the cobs4 medium potatoes3 tbsp (45 ml) unsaltedbutter, cold cup (125 ml) milk,divided2-3 strands saffron

3 ripe avocados3 lemons, juiced2 tbsp (30 ml) olive oil1 pinch (0.3 ml) cornstarch1 bag microwaveablepopcorn, popped1 oz (30 g) Ossetra caviarSalt, pepper and sugar totaste

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4. Slowly heat the rest of the corn juice in a panAdd saffron, 1 tsp (5 ml) of sugar and a pinchsalt. Be careful not to burn the juice, since it wthicken quite quickly. Once the juice thickeneto a syrup consistency, set aside.

5. Peel the avocados, take the pit out and blend a blender with the juice of the lemons, olive oa touch of salt and some fresh cracked blackpepper. Blend until smooth. Now add a pinchcorn starch, blend again until incorporated. Fthe avocado cream into a squeeze bottle, maksure no air bubbles remain in the bottle, and krefrigerated until ready to use.

6. After 24 hours, preheat oven to 175F (80CCut the cod roll into 4 equal sized pieces (donot remove the plastic wrap). Slow cook thewrapped cod in the oven for 15 minutes.

7. Place popped popcorn in a food processoruntil coarsely chopped.

8. Reheat the corn mashed potatoes and thecorn juice.

TO SERVE:Put one tbsp (15 ml) of the corn juice in the middof the plate. Top with the semi-liquid corn potatomash. Take the sh out of the oven, remove theplastic wrap and place on top of the mash. Use tsqueeze bottle of the avocado cream to create smbubbles of green avocado pure around the plateGarnish the sh with a s poon full of caviar and asome of the coarsely chopped popcorn around.

MASCARPONE AND TRUFFLE OIL FOCACCIACHEF NICOLAS SCHNELLER, FOUR SEASONS HOTEL BANGKOK

WHATS THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?Make it simple, cook from the fresh seasonalproducts you can nd in the market. ry toremember the fragrance and the taste of each stepof the cooking, rather than following too much ofthe step-by-step process from cookbooks (whichis likely to confuse you and stress you out!). Mostimportantly cook from the heart. Ask your childrenor close friends to try your cuisine. And nally,have fun!

WHATS THE MOST MEMORABLE MEAL YOU EVER ATE?My most memorable meal is to h ave my favoritefood with my loved ones. A nice dark, over-bakedlarge farmer bread (yes, over-baked as opposed tooven-baked, and very brown to get that slight bittertaste) and a wonderful bottle of red wine, preferablyfrom Cte dOr Burgundy such as PulignyMontrachet or Alox-Corton, is my idea of heaven.

WHATS THE BEST PART ABOUT COOKING IN YOUR CITY?Bangkok is a magical city. Everything around meis an inspiration for my cooking. Te local freshingredients, especially the variety of Tai herbs, canbe experimented with and adapted to suit differentdishes. But the best part has to be my team andthe fact that Im able to work alongside the leadinggures in the Tai hotel industry.

RECIPEINGREDIENTS:

METHOD:1. Roll the pizza dough until you have a 9 inch (22 cm)

diameter circle.2. Let the dough rest until it doubles in size. Pre-cook

in oven pre-heated at 350F (177C) for approximately1 minute. The base should not get brown.

3. Let the dough cool and, with the help of a cake panring, cut the edges evenly and slice into two layers.

4. In a small bowl, mix the mascarpone cheese withprovolone, mozzarella and half of the truffle oil,until smooth.

5. Fill the focaccia with the cheese mixture and cookagain until both sides are a golden color and crispy.

6. Slice, and garnish with the remaining truffle oil,chives, and Parmesan cheese. Serve immediately.

4 oz (120 g) pizza dough cup Mascarpone cheese1/3 cup (80 ml) Provolone cheese, grated cup (125 ml) Mozzarella cheese, grated2 tsp (10 ml) truffle oil cup (60 ml) chives cup (60 ml) Parmesan cheese, grated

4-6 servings

METHOD:1. Lay the cod out on a long piece of plastic wrap.

Salt the sh with about 2 tbsp (30 ml) salt andthen roll it very tightly with the plastic wrapitshould resemble a cylinder. Leave the ends open,put into a pan and keep refrigerated for 24 hours.The salt will season the sh and drain excesswater, making the sh more dense and easy tocook and cut after.

2. Remove the kernels of corn with a sharp knife.In a juicer, juice the kernels and reserve.3. Peel the potatoes and cook in salted water until

soft. Remove from water and immediately mashin a food processor. Add 3 tbsp (45 ml) of hotmilk and the cold butter to the processor untilsmooth. Add half of the reserved corn juice.Season with salt and pepper, let cool and keepuntil needed. (Depending on the size of thepotatoes you might want to add more milk tokeep it runny)


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RECIPEINGREDIENTS:

WARM FOIE GRASRESTAURANT CHEF EDI PANCAMALA, FOUR SEASONS HOTEL BEIRUT

WHAT'S THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS IT U SED FOR?Te most unusual tool in the kitchen is thebrick oven. We use this oven to make theauthentic oriental bread such as fresh pitaand manakish.

WHAT DO YOU PREDICT WILL BE THE NEXTBIG INGREDIENT?Te edible ower and micro leaves will be thenext big ingredients here in Lebanon. Also,hydroponic leaves seem to be the next bigthing in metropolitan cities.

WHAT'S THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?Keep it simple and use quality products.

2 medium-sized yellowapples, core removed cup (60 ml)extra virgin olive oil1 pinch (.3 ml)ground cinnamon2/3 cup (160 ml)sliced potato cup (60 ml)claried butter4 slices (60 g each)foie gras

cup (60 ml) Sautrnessweet white wine6 tbsp (90 ml)pomegranate molasses2 chocolate cookies,crushed into crumbs3 tbsp (45 ml)pomegranate seeds cup (60 ml)sliced small peachSalt and pepper to taste

4 servings

5. Place foie gras slices in a hot saut pan andseason with salt and pepper. Sear until bothsides are golden brown.

6. Place pan under a broiler for 2 to 3 minutes.Set aside to rest.

7. In a small sauce pan, reduce the wine untilthick and add the pomegranate molasses.

TO SERVE:1. Place of the chocolate cookie crumbs in the

middle of the plate and place the seared foie grason top.

2. Spoon the mashed apple on the side and garnishwith pomegranate seeds all around, with potatocrisps and sliced peach.

3. Drizzle with the wine and pomegranate syrupto nish.

SEARED MAHI MAHI WITH CHEF NICOLAS BOUTIN, FOUR SEASONS RESORT BORA BORA

WHAT'S THE MOST MEMORI was with good friends and family in the Fre Alps. For the main course, the best piece of pdry aged ank steak cooked on a bed of greysea salt in a hot pan, served blue. Te piece haperfect red/bordeaux color, tender as butter a with a heavenly taste. I've eaten many great dinners from all around the world over the ybut I'm suntil talking about this one.

WHATS THE BEST PIECE OWITH HOME COOKS? When inviting friends over for dinner, don'tstress over what to do. Start with going to thefresh market, taking the best fresh ingredientand making the meal around that.

WHO'S YOUR PERSONAL FOPierre & Michel roisgros (who I worked wiin France). Tey've kept consistency for over45 years now , as 3 stars Michelin. Tey're werable to follow the trends through all those ye(modernity, elegance, puried the restaurant the cuisine), well organized and without losithe fundamentals and atmosphere.

RECIPEINGREDIENTS:

METHOD:1. With the tip of a sharp knife, make a slit down the length

of the vanilla bean. Spread it open and use the knife toscrape the seeds into a small bowl. Add the extra virginolive oil. Set aside.

2. Cut the top and bottom off the pomelos andoranges. Cut away the peel and pith, then sliceand section each segment of fruit away from theinner membrane. Set aside.

3. Slice the snow peas lengthwise to create thinstrips and place in ice water. Set aside.

4. In a large pan on medium, heat plain olive oil. Searthe mahi mahi for about 2 minutes per side, until itis barely opaque, or until is cooked between mediumrare and medium.

5. Arrange the citrus segments on four plates (about3 segments on each) and place the mahi mahi inbetween the segments (2 llets per plate).

6. Top with the julienned snow peas, then sprinklewith eur de sel and a drizzle of the vanilla oil.

1 vanilla bean4 tsp (20 ml) extra virgin olive oil, plus more for sauting2 large pomelos2 medium oranges4 snow peas8 g (2.5 oz) small mahi mahi lletsFleur de sel

4 servings

METHOD:1. Pre-heat oven to 350F (180C). Wrap the apples

in aluminum foil and bake them for 45 minutes.Once done, peel apples, and leave oven on.

2. In a small bowl, mash the apples and seasonwith extra virgin olive oil, salt and cinnamon.

3. Place potato slices on a parchment paper linedbaking sheet and season with salt and clariedbutter.

4. Place tray in the middle of the oven and bakefor 45 minutes, turning the baking sheet aroundafter 20 minutes. Set aside.


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RECIPEINGREDIENTS FOR CHICKEN PAPRIKA:

HUNGARIAN CHICKEN WITH GALUSKA NOODLES AND CUCU

CHEF CSABA SZTRNYI, FOUR SEASONS HOTEL GRESHAM PALACE BUDAPEST

WHAT DO YOU PREDICTINGREDIENT?I believe that aromatic herbs will be momore popular, they give great avor in a way.

WHAT'S THE BEST PIECESHARE WITH HOME COOSometimes you just have to forget aboucook book and follow your instincts!

WHAT'S THE BEST PART YOUR CITY?Te traditional Hungarian cuisine, revisedmade it actual and modern - this is a greand a very rewarding practice.

METHOD:1. In a preheated Saut pan, add the onion, tomato

and peppers with a bit of oil. Add the garlic andcook for about 15 minutes.

2. Add some water, a bit at a time, and cook untilthe vegetables reach a paste-like consistency.

3. Finish the sauce with caraway and paprika,

seasoning with salt and pepper to taste.Continue cooking for 10 more minutes.4. Add the chicken breasts and cook for about

15 to 18 minutes, or until done.5. Remove the chicken from the paprika sauce

and nish the sauce by adding some sour creammixed with our to make it thicker, if needed.

6. Blend the sauce and pass it through a ne sieve.

INGREDIENTS FOR THE GALUSKA:

4 ser

METHOD:1. Mix all the ingredients together (except for but

and pass it through a strainer with large holes ina pot of boiling, salted water. Boil for 5-6 minu

2. Drain the Galuska and place them under coldrunning water.

3. Saut the Galuska in a bit of butter justbefore serving.

INGREDIENTS FOR THE CUCUMBER

METHOD:1. Peel the cucumbers and thinly slice them

lengthwise. Sprinkle with salt, and let rest for10 minutes.

2. Drain the cucumber and mix with the remaininingredients (except for Paprika).3. Leave in refrigerator for at least 3 hours

before serving.4. Finish the salad with a pinch of paprika

powder on top.

TO SERVE:Place Galuska on plates, topped with sliced chickenbreast and drizzled with paprika sauce. Serve withcucumber salad.

WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS IT USED FOR? A classic cider press. I use it for cooking classesand for making single varietal heirloom freshpressed ciders such as honeycrisp zz.

WHATS THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?Cooking comes from the heart. Always cook with passion and intrigue.

WHOS YOUR PERSONAL FOOD IDOL AND WHY?Te seasonality and richness of our landscape from farm to coast allows for an incredible varietyand depth of ingredients. From fresh local seafoodand cranberries to sweet corn, apples and greens,each time of year brings exciting new ingredients tocreate with.

RECIPEINGREDIENTS:

METHOD:1. In a large pan, melt butter and add carrots, celery, onions

and thyme sachet. Cook until onions are translucent,but not browned. Add garlic and cook for one minute.

2. Sprinkle in our to thicken and cook for three minutes,stirring constantly with a wooden spoon.

3. Whisk in clam juice and lemon juice, and simmer for 20minutes to cook out our avor, stirring occasionally.

4. In a separate pot, heat cream to boil, add clam juicemixture and crab meat and bring to boil. Finish withgin and adjust seasoning. Serve immediately, or placein a crock pot to keep warm.

cup (175 ml) butter carrot, nely diced celery stalk, nely diced1 onion, nely diced1 tbsp (15 ml) dried thyme, wrapped and tiedin cheesecloth to make a sachet3 cloves garlic, minced cup (175 ml) all-purpose our2 cups (500 ml) cream3 cups (750 ml) clam juice2 lemons, juiced1 lb (454 g) lump crab meat cup (125 ml) ginSalt and pepper to taste

CRAB CHOWDERCHEF BROOKE VOSIKA, FOUR SEASONS HOTEL BOSTON

6-8 servings

4 skin-on chicken breasts(about 7 oz /200 g each)1 cup (250 ml) choppedwhite onion3 tomatoes, diced5 Hungarian yellowpeppers (long, light yellowpeppers), chopped3 garlic cloves, minced1 tbsp (15 ml) sweetpaprika

tsp (2 ml) groundcaraway seedswatersalt and pepper, to tasteoil cup plus 1 tbsp (200ml) sour cream2 tbsp (30 ml) our3 tbsp (45 ml) cream

1 cup (250 ml) our3 eggssalt

water (just enough to thinout the batter, if necessary)butter

2 cucumbers1 cup (250 ml) vinegar1 cup (250 ml) water1 tbsp (15 ml) sugar2 tbsp (30 ml) oil

1 garlic clove, crushesaltpepperpaprika powder(for garnish)


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RECIPEINGREDIENTS FOR STUFFED PIGEON:

WHAT DO YOU PREDICTBIG INGREDIENT ? Vegetables in general will get more and center stage on the plate. People will be conscious about their health.

WHATS THE MOST MEMI was invited to Italy, visiting my rufflesupplier family. His mother was cookingprepared the most simple and local foodblack and white truffle. So authentic, frecooked with passion it will be one of mfavorite fo rever.

WHOS YOUR PERSONALEgypt has a great variety of different vemeat and seafood dishes through the coIt is so big and has great location on thein the Dessert, which gives you total divexperience in a culinary way.

3 oz (100 g) ground beef3 tbsp (45 ml) garlic cup (60 ml) chopped onion tsp (2 ml) ground cinnamon tsp (1 ml) ground nutmeg4 cups (1 L) cooked rice cup (125 ml) chopped parsley cup (125 ml) chopped cilantro3 tbsp (45 ml) pine nuts4 pigeons cup (125 ml) butter

METHOD:1. Saut the chopped garlic, onion and the minced

meat until well cooked. Season with salt, pepper,cinnamon and nutmeg.

2. Add rice, parsley, cilantro and pine nuts and mixwell. Set aside to cool.

3. Stuff the pigeons with the rice and meat mixture.4. Wrap the stuffed pigeons in plastic wrap.

Simmer the pigeons in a large pot of water forapproximately 45 minutes, until cooked.

5. Refrigerate the pigeon. Once cold, unwrappigeon, season with salt and pepper andsaut in butter until golden brown.

4 ser

INGREDIENTS FOR VINE LEAVES:6 oz (200 g) vine leaves3 tbsp (45 ml) diced tomatoes cup chopped dillSalt and pepper to tasteLemon slicesCherry tomatoes

METHOD:1. Mix the row and washed rice with, diced

tomatoes, chopped dill, chopped parsley,chopped cilantro, chopped onions andchopped garlic.

2. Season with salt, pepper, cumin andcoriander powder.

3. Now stuff the vine leaves with the rice mixtuinto small logs (like a spring roll).

4. Place the stuffed vine leaves in a pot, add somvegetables stock, cover and simmer for 40 m5. Ensure the rice is done. If not, continue to

simmer until soft, adding more stock, if neces

TO SERVE:Serve the pigeon with the vine leaf on a plate;garnish with lemon slice and cherry tomatoes.

RECIPEINGREDIENTS FOR THE OCTOPUS:

GRILLED OCTOPUS, PEANUT AIOLI, PIMENTONEXECUTIVE CHEF JUAN GAFFURI,BUENOS AIRES

WHATS THE BEST PIECE OF ADVICE YOU COULD SHARE WITH HOME COOKS?Tat it is very important to choose the best ingredients to getthe best meals.

WHATS THE MOST MEMORABLE MEAL YOU EVER ATE?My most memorable meal was shared with my wife Guadalupe in anamazing old castle, in front of the Red Sea in Egypt and the meal wasprepared by local Beduins. A gorgeous lamb leg, prepared with Arabicspices in a clay oven and accompanied with potatoes as a bed and local vegetables. It was the best because it was a complete experience withamazing avors.

WHAT'S THE BEST PART ABOUT COOKING IN Y OUR CITY?Te quality of meat that can be nd in Buenos Aires is great, we are well known for this but we are enhancing avor aging it. On the otherhand, all beef that we receive is grass fed and this creates a particularavor on it.

1 Spanish octopus1 carrot, peeled and diced into inch (1 cm) cubes1 fennel bulb, diced into inch (1 cm) cubes1 white onion, peeled and dicedinto inch (1 cm) cubes2 garlic cloves, smashed with peels left on1 thyme sprig2 bay leaves1 tsp (5 ml) black pepper2 cups (500 ml) chardonnay wine2 tbsp (30 ml) extra virgin olive oil1 tsp (5 ml) sea salt1 tsp (5 ml) Spanish pimenton

METHOD:Preheat oven to 350F (175C)1. In a medium roasting pan, add octopus, carrot,

fennel, onion, garlic, thyme, bay leaves, pepper,white wine and octopus. Cook covered withaluminum foil for 45 minutes.

2. Remove from oven, and let cool to roomtemperature.

3. Remove tentacles from octopus and discardthe head. Season tentacles with sea salt andolive oil and grill it on a very hot grill until crisp.Season with Spanish pimento, and keep warmuntil ready to serve.

4 servings

INGREDIENTS FOR PEANUT AIOLI:1 large egg1 garlic clove, minced1 tsp (5 ml) sherry vinegar1 tsp (5 ml) kosher salt cup (125 ml) roasted peanut oil cup (125 ml) grapeseed oil

METHOD:1. Incorporate all ingredients in an immersion

blender bowl (a tall, narrow container)2. Place the immersion blender at the bottom of

the bowl, start blending, then slowly continuepulling up the blender. Continue blending untilit is all incorporated and it has a mayonnaiseconsistency.

TO SERVE:Place 1 tbsp (15 ml) aioli per plate and top

with 2 tentacles.

STUFFED PIGEONWITH ORIENTAL RICE AND VINE LEEXECUTIVE CHEF ANDREAS HAUGG, FOUR SEASONS HOTEL CAIRO AT NILE PLAZA


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PAN SEARED SCALLOPS, GREEN PEA PURE, WILDMUSHROOMS FRICASSE AND CHICKEN JUSCHEF ERWAN LAURENCEAU, FOUR SEASONS HOTEL CAIRO AT THE FIRST RESIDENCE

WHO'S YOUR PERSONAL FOOD IDOL AND WHY? Alain Ducasse, I had the privilege of training with him. WHATS THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?Don't plan your meals ahead. Be spontaneous and

prepare your meal based on your mood and what you nd in the supermarket on the day. WHAT'S THE MOST MEMORABLE MEAL YOU EVER ATE?Most amazing Oxtail stew at "La Plaza de orosde las Ventas," Madrid.

RECIPEINGREDIENTS:

METHOD:1. Boil peas in salted water for a few minutes, then drain.

Place peas in a blender and blend until smooth. Strainpeas through ne sieve. Return peas to blender, addbutter and pure. Set aside.

2. In a saut pan, add oil and sear the scallops.3. In a separate pan, saut mushrooms in some butter.

Add chicken stock, season with salt and pepper,cover and cook for 5 minutes.

TO PLATE:Garnish the plate with a teardrop of green pea pure. Addthe scallops and mushrooms, drizzle with truffle chicken jusand garnish with pea cress.

4 cups (1 L) green peas cup (85 ml) plus 1 tbsp(15 ml) butter, softened,plus more for sauting8 scallopsOlive oil3 oz (90 g) morelsmushrooms

3 oz (90 g)chanterelle mushrooms3 tbsp (45 ml) chicken stock cup (85 ml) plus 1 tbsp(15 ml) truffle chicken jus1 cups (375 ml) pea cress(or pea shoots)Salt and pepper to taste

4 servingsRECIPEINGREDIENTS:

WHAT'S THE BEST PIECE OFWITH HOME COOKS?Being a cook involves a lot of things such ascommitment with the job, learning to work ateam member and not as a solo player, and lehow to demonstrate our love in a meal.

WHAT'S THE MOST MEMORTe best meal I ever had was at Danis Garcia

ragabuches restaurant, few years ago, doingthere. But it was not a dining experience, havFamily Meal there was incredible.

WHAT'S THE BEST PART ABIt is a small town, and this means that is not sto nd excellent products, or good ingredienquality mnage and machinery. So this pushea constant challenge to achieve an excellent cexperience for our guests.

2 medium pieces (1 lb/450 g) black hakesalt2 tbsp (30 ml) peach emulsion (recipe below)4 fresh shiitake mushrooms, sautd2 medium zucchinis, sliced, marinated with 2 tsp(10 ml) olive oil and some citrus salt ( recipe below)

METHOD:1. Preheat oven to 350F (170C)2. Sear the hake in a large, hot pan, skin side

down. Transfer to oven for 3 minutes.3. Remove from oven. Salt hake on the esh side,

and ip carefully. Place the pan back into theoven for 2 minutes.

4. Remove all the oil from the pan, place the shback in the pan. Place on medium-high heat

and add the cold butter. Heat until the butterbecomes brown, but not burnt. Baste hakewith the brown butter. Set aside.

INGREDIENTS FOR PEACH EMULSION:2 ripe yellow peaches10 sprigs of fresh lemon thyme3 tbsp (45 ml) cider cup (60 ml) cold butter

METHOD:1. Preheat oven to 350F (170C)

4 servings2. Peel the peaches and place them on a lightly

greased rimmed baking sheet. Roast them inoven until they begin to caramelize. Pour thecider over the peaches and add the thyme.Leave peaches in the oven until they are fullycooked and soft.

3. Remove from oven and let cool slightly.Remove peach pits and thyme.

4. Place peaches in a blender and mix,then incorporate the cold butter.

INGREDIENTS FOR CITRUS SALT: 1 grapefruit1 orange1 lemon2 limes cup (60 ml) coarse salt

METHOD:1. Preheat oven to 200F (90C)2. Peel the citrus fruits. Place the skins on a

parchment paper-lined baking sheet. Placein oven until the peels are completely dry.

3. Once dried and crisp, place the skins in amortar with the coarse salt and grindeverything together.

TO SERVE:Place the peach emulsion droplets on the centerof the plate. On one side place the black hake andzucchinis in a loop and nish with the Sautdshiitake.

BLACK HAKE, PEACH EMULSIOSHIITAKES AND ZUCCHINI MARINATED WITHEXECUTIVE CHEF MARTN ERKEKDJIAN, FOUR SEASONS RESORT CARMELO, URUGUAY


12/47

WHAT DO YOU PREDICT WILL BE THE NEXTBIG INGREDIENT ?I think hot Tai chillis will become morewidely used around the world.

WHAT'S THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?Cook as your mother always cooks for you.

WHAT'S THE MOST MEMORABLE MEAL YOU EVER ATE?I love making my own spicy som tum greenpapaya salad in our staff cafeteria and sharing itwith my colleague. It is the best ever!

RECIPEINGREDIENTS FOR SQUASH PURE:

RECIPEINGREDIENTS:

WHAT'S THE BEST PART AChicago is one of the most culturally anethnically diverse cities I've ever lived inTis combined with Chicago's rich historthe hog butcher to the world and the recrestaurant boom in this city make it a veexciting city to cook in!

WHATS THE MOST MEMOOn my honeymoon in France my wife aat Boyer Les Crayeres in Reims. It wasnthe food, it was the occasion, the Champaired with every course, the way the Bacted as a team.

WHAT'S THE BEST PIECE OWITH HOME COOKS?Buy the best ingredients available, buy tcooking tools you can afford, and if therecipe, read it and follow it!

1 butternut squashFresh thymeSalt and pepper, to taste

METHOD:1. Preheat oven to 400F (205C)2. Cut squash in half and remove seeds. Season

with salt and pepper and roast, cut side down, inoven with fresh thyme, on a pan wrapped in foil.Once squash is tender, remove pulp and pureein a blender until smooth. Adjust seasonings,if necessary.

INGREDIENTS FOR GRAIN SALAD:

2 lets sea bass1 tbsp (15 ml) olive oil cup (185 ml) plus 1 tbsp (15 ml) butter2 tsp (10 ml) Worcestershire sauce2 lemon wedges2 slices zucchini, steamed2 wedges fennel, roasted2 asparagus tips pickled artichoke heart cut in half2 sea scallops, seared1 cup (250 ml) Cauliower Mousse (recipe below)1 Kalamata olive, cut in half10 capers2 anchovy lets

2 tsp (10 ml) diced tomato2 beet chips1 bunch celery cressSalt and pepper, to taste

INGREDIENTS FOR PEPPER ROLL:2 Royal Project craysh, choppedGarlic, minced2 pieces roasted pepper, 1 inch x 1 inch(2.5 cm), skinlessSalt and pepper, to taste

2 servings2 servingsINGREDIENTS FOR PICKLEDOYSTER MUSHROOMS:Oyster Mushroom clusters2.5 oz (75 g) pickling spice mix, placed in a sachet2 cups (625 ml) vinegar1 cup (310 ml) granulated sugar1 cup (435 ml) water5 tsp (25 ml) salt

METHOD:1. Place mushroom clusters in a bowl placed

over an ice bath.2. Bring pickling liquid ingredients to a boil, then

over mushrooms. Allow mushrooms to picklethe liquid has cooled. Remove mushrooms.

3. Dip mushroom clusters quickly in cold water towash residual pickle off. Store on paper towelsloosely wrapped.

INGREDIENTS FOR WILD SALMON:2, 3 oz (90 g) wild salmon lletsSalt and pepper, to tasteMustard microgreens, for garnish

METHOD:1. Season sh with salt and pepper and grill,

using cooking spray.

TO SERVE:Place salad and mushrooms in the middle of a plateTop with sh. Garnish with squash puree and mustamicrogreens.

METHOD:Chop craysh and mix with some garlic, salt andpepper. Wrap roasted peppers around craysh,into a roll. Set aside.

INGREDIENTS FOR CAULIFLOWER MOUSSE:1 cup cauliower2 1/8 cup milk

METHOD:In a saucepan, slow cook cauliower and milk for 1hour. Drain and blend in a food processor. Put into asqueeze bottle until ready to use

METHOD FOR PREPARATION:Pre-heat oven to 350F (175C)1. Sear sea bass with olive oil in saut pan on medium

heat until skin is crispy. Turn sea bass over, addbutter then Worcestershire sauce and lemon.Remove the sh from the pan.

2. Add vegetables (zucchini, fennel, asparagus, and

artichoke), to the saut pan, along with pepper roll,sh llet (skin side up) and seared scallop on top.3. Add tear drops of cauliower mousse on the sh

(large and small drops).4. Place in oven for 5 minutes.

TO SERVE:1. Place vegetables on 2 plates, with sh llet

and scallop.2. Garnish with Kalamata olive, capers, anchovy,

tomato, celery cress and beet root chip.

WILD ALASKAN SALMWITH BUTTERNUT SQUASH, PICKLED OYSTEREXECUTIVE CHEF KEVIN HICKEY, FOUR SEASONS HOTEL CHICAGO

BAKED ANDAMAN SEA BASS, SEA SCALLOP, ROYAL PROJECT CRAYFISHWITH CAULIFLOWER MOUSSE WITH LEMON AND BROWN BUTTER GLAZE

EXECUTIVE CHEF REWAT SRILACHAI, FOUR SEASONS RESORT CHIANG MAI

cup (185 ml) grain saladmix (from equal partsindividually cooked wheatberry, quinoa, red rice,wild rice, faro)6-8 red grapes; slicedinto coins

Vegetable stockFresh rosemary, parsley,thyme, chopped

Sweet Jimenez vinegar,to tasteSalt and pepper, to taste

METHOD:1. Heat the grains with some stock, and season with

salt and pepper.2. Finish grain salad with the fresh herbs and vinegar.


13/47

RECIPEINGREDIENTS FOR SEAFOOD AND FISH:

PARRILLADAEXECUTIVE CHEF MICHAEL BROUGH, FOUR SEASONS RESORT COSTA RICA AT PENINSULA P

WHATS THE BEST PIECEWITH HOME COOKS?Do it yourself with fresh food, keep it siand have fun.

WHOS YOUR PERSONALMom and Grandma. I learned a lot fromTey make the best comfort food going.

WHAT'S THE BEST PART YOUR CITY?Te best thing about cooking in Costa Riis learning and discovering new ingredieand the places and people that produce tTe country is small, but very diverse andinteresting. I have been in Costa Rica al years and am suntil nding new things.

lobster tail2 shrimp, cleaned2 langoustines3 oz (90 g) mahi mahi2 tbsp (30 ml) vegetable oilSalt and white pepper to taste

METHOD:1. Season seafood and sh with salt and pepper.

Place on a hot grill, marking them on both sides.Finish cooking in the oven until done.

INGREDIENTS FOR TOMATO CHIMICHURRI:1 cup (435 ml) diced tomato, (diced into inch, (1 cm cubes))1 cup (310 ml) nely diced white onion2 cups (500 ml) chopped cilantro cup (185 ml) plus 1 tbsp (15 ml) tomato sauce4 tsp

(20 ml) Tabasco sauce2/3 cup (80 ml) fresh lemon juice

METHOD:1. In a bowl, mix all ingredients together.

4 ser

INGREDIENTS FOR GARLIC SAUCE:

RECIPEINGREDIENTS FOR THE CAKE:

DECA CAKEEXECUTIVE PASTRY CHEF ERIC ESTRELLA, THE RITZ-CARLTON CHICAGO (A FOUR SEASONS HOTEL)

WHATS THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?De clutter your kitchen,if you dont ever usea piece of equipment throw it out. Clean asyou work.

WHATS THE MOST MEMORABLE MEAL YOU EVER ATE?Charlie rotters, Chicago. Night I asked mywife to marry me.

WHOS YOUR PERSONAL FOOD IDOL AND WHY?Chef Fergus Henderson, St. John Restaurant,London. He was doing nose to tail longbefore any one else. Cooking high qualityunpretentious food, changing the way chefscook today. He has succeeded even thoughhaving to go through tremendous personaladversity.

1/3 cup (80 ml) dutch process cocoa powder1 cup (250 ml) water1- cups (435 ml) sugar2-1/3 cups (580 ml) all-purpose our1- tsp (7 ml) salt2- tsp (11 ml) baking soda1 cup (250 ml) buttermilk cup (185 ml) vegetable oil2 eggs

METHOD:1. Preheat oven to 325 F (175 C)2. In a small pot, bring the water to a boil. Add the

cocoa powder while whisking by hand and bringto boil once again. Remove from the heat and setaside.

3. Sift together the dry ingredients and place themin a bowl with the whisk attachment. Combinethe buttermilk with the oil and eggs. Add themto the dry ingredients and mix smooth. Add theliquid cocoa mixture and combine until smooth.

4. Pour into 2, 8 inch (20 cm) round cake pans thathave been sprayed with cooking spray. Bake for25 to 30 minutes or until a pick inserted in to thecenter comes out clean. Allow it to cool in thepan for 10 minutes, then remove cake from pansonto a cooling rack and cool completely.

5. Cut the two cooled chocolate cake rounds into 8layers (approx. -inch ( cm) thick). Place eachlayer separated on a cookie sheet in the freezer.Freezing the cake helps in handling the thin layers.

10-12 servingsINGREDIENTS FOR THE FILLING:3- cups (875 ml) water2- cups (625 ml) sugar2 tsp (10 ml) salt cup (60 ml) butter cup (125 ml) cocoa powder1 cup (250 ml) cornstarch1- cup (310 ml) water

METHOD:1. In a medium pot, bring to boil the rst four

ingredients. In a separate bowl, whisk together thecornstarch and the cocoa powder. Whisk in the 1-cup (310 ml) of water. Add the cocoa mixture to theboiling water and cook until thick.

2. Place the lling in an electric mixer and beat on2nd until room temperature. Use the llingimmediately between the layers or it will set up.

INGREDIENTS FOR THE FROSTING:2 cups (500 ml) cream2- cups (625 ml) chopped bittersweet chocolate

METHOD:1. Place the chocolate in a bowl. Bring the cream to aboil and pour over the chocolate. Whisk slowly until

it is smooth. Allow it to cool completely.

METHOD FOR ASSEMBLING:1. Use a tall 8 inch (20 cm) bottomless cake ring

or spring form pan.2. Place one of the layers on the bottom of the pan.

Place a dollop of the lling on top and spreadevenly.

3. Continue to layer until all of the cake is used. Placein the refrigerator overnight to set up. Unmold andcover the cake in Chocolate Frosting.

2/3 cup (80 ml) choppedgarlic, chopped1 tsp (5 ml) nely dicedwhite onion1 tsp (5 ml) vegetable oil1/3 cup (85 ml) plus 1tbsp (15 ml) white wine1/3 cup (85 ml) plus 1tbsp (15 ml) heavy cream

1 cup (435 ml) cbutter, cut into cubeSalt, to taste4 tsp (20 ml) freshlemon juice1 cup (250 ml)chopped cilantro

METHOD:In a saut pan, heat oil then add onions and garliand cook over low heat until tender; do not browAdd the white wine and reduce by a quarter. Addcream again and allow to reduce by a quarter. Adbutter, a few cubes at a time, and whisk sauce unall of the butter has been incorporated and saucehas thickened. Add the salt and lemon juice. Befserving, add the cilantro and mix well.

ACCOMPANYING THE GRILL: cup (125 ml) sliced red onion,sliced inch ( cm) wide, grilled2 oz (60 g) green plantains, fried2 oz (60 g) yuka, fried3 tbsp (45 ml) Tomato Chimichurri3 tbsp (45 ml) Garlic Sauce

METHOD FOR ASSEMBLING:1. On a large platter, serve sh and seafood

with accompaniments.


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RECIPEINGREDIENTS:

METHOD:1. Combine the cooked macaroni and aged cheddar

Mornay sauce while warm, mix together well andseason with salt and pepper. Let cool.

2. Scoop small golfball-sized chunks and form intoround balls.

3. Using a syringe, inject truffle oil into the center of

the ball and then close up the hole with your nger.4. Place the our, eggs and bread crumbs in threeseparate bowls. Once the balls have been formed,coat them in our, then egg, and then bread crumbs.

5. Heat oil in a shallow pan to 375. Place balls in oil, afew at a time, and fry until golden brown and hot inthe center. Serve with your favorite steak!

1 cup (250 ml) cooked macaroni1 cup (250 ml) warm aged cheddar Mornay sauce cup (125 ml) all-purpose our2 eggs cracked into a bowl and whisked until smooth1 cup (250 ml) panko bread crumbs cup (75 ml) truffle oilSalt & pepperCanola or vegetable oil for frying

WHATS THE MOST UNUSUAND WHAT IS IT USED FORI have a set o f F. Dick larding needles. I use tto sew the bellies of whole animals together stuffing them with all sorts of delicious ingresuch as licorice and oranges, fennel and lemgrass. Once sewn, I slow roast them, allowiningredients in the belly to permeate through tesh ending in a delicious feast

WHATS THE BEST PIECE OWITH HOME COOKS?Really plan out what you are going to make have a detailed shopping list to ensure that yeverything that you need. Always have a nicof wine in the fridge too this helps easethe nerves!

WHATS THE MOST MEMORIt would have to be one that I had when I waabout 12 y ears old, camping with my parentgrandparents in Southern France. I remembethinking how this food experience had brougour family closer together and how food creamemories for years to come.

RECIPEINGREDIENTS FOR THE SHORT RIBS:

WHAT'S THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS IT U SED FOR?My Paco Jet! I totally love that thing. I use it todo a live ice cream station for dessert buffets,for example.

WHATS THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?Keep it simple! Don't be afraid to experimentwith ingredients and have fun. Be careful notto use too many avor components.

WHOS YOUR PERSONAL FOOD IDOL AND WHY?Tere are many talented and famous Chefsaround the world, but my personal idol is stillmy dad . He's 73 years old. Running our FamilyRestaurant together with my mom. From mychildhood until now, I am absolutely fascinatedby dad's energy and passion.

METHOD:1. Preheat oven to 320F (160C). Season each short

rib with salt and pepper. Sear them well in a heavycast iron pan, over high heat.

2. Place the seared ribs in a braising pan, and roast inoven until nicely brown.

3. While the short ribs continue to roast, pure all thevegetables and garlic in the food processor until itforms a coarse paste.

4. After 1 hour, when the short ribs are brown on allsides, remove them from the pan. Drain the fat,coat the bottom of the same pan with fresh oil andadd the pured vegetables.

5. Season the vegetables with salt and freshly groundpepper. Roast until they are very dark and a crudhas formed on the bottom of the pan,approximately 5 to 7 minutes. Scrape the pan andlet it reform. Scrape the pan again. Add the tomatopaste & brown for 4 to 5 minutes.

8 servings6. Add the wine and scrape the bottom of the pan.

Lower the heat. Reduce the mixture by half. Returnthe short ribs to the pan and add 2 cups chickenstock or until the stock has just about covered themeat. Add the thyme and bay leaves.

7. Cover the pan with foil and place in the preheatedoven for 3 hours. Check periodically during thecooking process. Turn the ribs over halfway throughthe cooking time. Remove the foil during the last 20minutes of cooking to let contents brown and to letthe sauce reduce.

8. When completed, the meat should be very tenderbut not falling apart. Serve with the braising liquid.

INGREDIENTS FOR THE MAC & CHEESE:

TEXAS AKAUSHI SHORT RIBWITH SMOKED CHEDDAR MAC & CHEESE

EXECUTIVE CHEF CHRISTOF SYR, FOUR SEASONS RESORT AND CLUB DALLAS AT LAS COLINAS

8, 8 oz (250 g) bone-inshort ribsKosher salt and freshlyground black pepper1 large onion, diced into-inch (1 cm) pieces2 celery ribs, diced into-inch (1 cm) pieces2 carrots all, diced into-inch (1 cm) pieces2 cloves garlic, smashed

Extra-virgin olive oil1- cups (375 ml)tomato paste2 to 3 cups (500 to 750ml) hearty red wine2 to 4 cups (500 ml to 1 L)chicken stock1 bunch fresh thyme2 bay leaves

8 ounces (250 g) elbowmacaroni, uncookedOlive oil cup (60 ml) butter cup (60 ml) our1 scant tsp salt tsp (1 ml) groundblack pepper

1 tsp (5 ml) dry mustard2 cups (500 ml) milk8 oz (250 g) shreddedsmoked Cheddar cheese4 oz (125 g) shreddedAmerican cheese

METHOD:1. Cook macaroni in boiling salted water for about 7

minutes. Drain, drizzle with olive oil & set aside.2. In a large saucepan over medium-low heat, melt

butter; add our and stir until blended. Stir in salt,pepper and dry mustard.

3. Gradually stir in the milk and continue cooking,stirring, until mixture is thickened. Stir in cheesesuntil melted and smooth. Add the macaroni andstir to blend.

2-4 servings as a side dish

HOMEMADE MAC N CHEESE EXECUTIVE CHEF SIMON PURIVS,FOUR SEASONS HOTEL DENVER


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RECIPEINGREDIENTS:

WILD ROASTED IRISH QUAEXECUTIVE CHEF TERRY WHITE, FOUR SEASONS HOTEL DUBLIN

WHATS THE BEST PIECEWITH HOME COOKS? A great dish doesn't have to be made froexpensive cuts or ingredients. Simple fotaste great, have fun with cooking!

WHATS THE MOST MEM Alan de Casse in Monte Carlo. Perfect isense and appealed/tempted every sense

WHAT'S THE BEST PART YOUR CITY?Te local ingredients. Great artisan produusing passion to grow. eg: oonesbridgeMozzeralla. Brought in the Water Buffafrom Italy.

2 quails, boneless cup (60 ml), plus 1 tbsp (15 ml) olive oil, divided1 tbsp (15 ml) juniper berries1 rosemary sprig2 thyme sprigs, divided2 tbsp (30 ml) diced onion2 tsp (10 ml) minced garlic1 tsp (5 ml) nely grated ginger1 tsp (5 ml) fennel seeds1 tsp (5 ml) ground cumin4 tsp (20 ml) dry white wine1 oz (45 g) cannellini beans, soaked overnight4 cups (1 L) chicken stock

1 Bay Leaf1 tbsp (15 ml) piquillo peppers, julienned4 tsp (20 ml) tamarind water tsp (2 ml) Worcestershire sauceDash of Tabasco2 tsp (10 ml) barbeque sauce2 tsp (10 ml) molasses2, 1 inch (2.5 cm) squares pork belly contFresh horseradish, grated, to tasteChopped parsleyCrumbled gingerbread2 star anise

2 ser

METHOD:1. Marinate boneless quails in cup (60 ml) olive oil,

juniper berries, rosemary and a thyme sprig.2. Saut onion, garlic and ginger in 1 tbsp (15 ml)

olive oil until translucent. Add fennel and cumin.Add wine, stir well, and let wine reduce.3. Add beans and chicken stock, then bring to a boil,

reduce heat and simmer. Cook beans until tender,adding more liquid if required.

4. To the beans, add thyme, bay leaf, Piquillopeppers, tamarind water, Worcestershire sauce,tobacco, barbeque sauce, and molasses. Ensurebean mixture is balanced and wet.

5. In a hot pan, sear pork belly, ensuring a crispouter layer. Keep warm.

6. Roast quail in a hot pan, skin side down, turninonly once. Remove when cooked to medium raand allow to rest for 4 minutes. Keep warm.

7. Finish bean mixture with some freshly gratedhorseradish and parsley.8. Slice quail.9. Place a Star Aniseed on to Pork Belly10. Sprinkle Dish with Crumbled Ginger Bread11. Present as in photo.

ATLANTIC BLACK MISO CODWITH MIZUNA SALAD AND MYOGA GINGER PICKLES

KITCHEN CHEF TOSHIKAZU KATO, FOUR SEASONS HOTEL DOHA

RECIPEINGREDIENTS FOR MISO COD:

WHAT'S THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS IT USED FOR?Lava stone grill A thick sheet of smooth stonewhich basically comes from a volcanic rock andused in serving Ishiyaki

WHATS THE MOST MEMORABLE MEAL YOU EVER ATE?Live (raw) octopus A very interesting dishwhich was served on a plate and once placed inmy mouth I can really felt the tentacles and forme that was very memorable.

WHOS YOUR PERSONAL FOOD IDOL AND WHY?My grandmother, who was really the reasonfor me choosing this career. When I was little,I would imagine myself doing what she did inthe kitchen. She was very talented and preparedvery tasty dishes that until now I can suntilvividly remember.

cup (185 ml) Saikyo miso paste (grain)2, 5 oz (150 g) Black cod steak, skin removed4 tsp (20 ml) sake4 tsp (20 ml) mirinsalt

METHOD:1. Sprinkle some salt on the black cod in order to

remove some moisture from the sh. Pat sh drywith paper towel.

2. Mix miso, sake and mirin and marinate the blackcod in this mixture for 3 days in the refrigerator.

3. After 3 days, remove the sh from the misomarinade and dry with paper towel

4. Place black cod steaks on stainless steel skewers.Grill the black cod on a charcoal grill until done.

INGREDIENTS FOR SESAME DRESSING:2 tbsp (30 ml) rice vinegar2 tbsp (30 ml) dashi stock2 tbsp (30 ml) sesame oil4 tsp (20 ml) soy sauce4 tsp (20 ml) light soy sauce4 tsp (20 ml) mirin4 tbsp (60 ml) roasted ground white sesame seed2-3 cups (500-750 ml) mizuna leaves

2 servings

METHOD:1. Mix all ingredients, except mizuna, in a

blender until mixed.2. Toss dressing with mizuna leaves.

INGREDIENTS FOR MYOGA PICKLES:0.6 oz (20 g) Myoga ginger4 tsp (20 ml) rice vinegar4 tsp (20 ml) water4 tsp (20 ml) sugar1 tsp (6 ml) salt

METHOD:1. Cut Myoga ginger into 8 wedges.2. Mix together rice vinegar, water, sugar and salt.

Set aside.3. Blanch ginger in boiling water with some vinegar

and salt, then drain and cool to room temperature.4. Once it has reached room temperature, soak in

rice vinegar mixture.


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CAVATELLI PASTA WITH RED PRAWNS AND BABY SQUIDEXECUTIVE CHEF VITO MOLLICA, FOUR SEASONS HOTEL FIRENZE

WHAT'S THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?

ry not to follow the recipe book but toimpersonate the recipe...become more of a homechef than an executor.

WHAT'S THE MOST MEMORABLE MEAL YOU EVER ATE?I will never forget my dinner at the French Laundryin 2002 with my wife.

WHAT'S THE BEST PART ABOUT COOKING IN YOUR CITY?Firenze is a great city, as chefs we are lucky because we can nd amazing product to all the seasons.Teculinary roots that Florence offers also important toall of us and to our customers.

RECIPEINGREDIENTS:

METHOD FOR PASTA:1. Place the semolina our on a clean surface and make a

well in the center. Add water, white wine and salt andgradually incorporate the ingredients, bringing themtogether into a ball of dough.

2. Knead the dough for about 10 minutes.3. Wrap the ball in a damp cloth and allow it to rest for

15 minutes.4. After resting roll the dough with a rolling pin until it is about

inch (1/2 cm) thick. Form cylinders about 2 inches (5 cm)long and press them with two ngers to make the cavatelli-shaped pasta. Leave pasta out for 1 hour to dry.

5. Cook in salted boiling water for a few minutes.

METHOD FOR SAUCE:1. In a warm pan, heat oil and add the black pepper.

After a few seconds, add the butter.2. Add the cooked pasta.

TO SERVE:Steam the baby squid quickly and season withparsley and salt. Clean the red prawns, saut until done, thenseason with chives and salt. Serve squid and prawns on pasta,with pecorino cheese.

16 oz (500 g)Semolina our cup plus 2 tbsp (225 ml)water2 tsp (10 ml) white wineSalt, to taste2 tsp (10 ml) cracked blackpepper

5 tbsp (75 ml) butter3 tbsp (45 ml) extra virgin oliveoil8 red prawns3.5 oz (100 g) baby squid3 tbsp (45 ml) chives3 tbsp (45 ml) parsley7 oz (200 g) pecorino cheese

LOBSTER RISOTTOCHEF SAVERIO SBARAGLI, FOUR SEASONS HOTEL DES BERGUES GENEVA

RECIPEINGREDIENTS:

METHOD:1. Cook the lobster in a court bouillon for 6 minutes, then

refrigerate. Remove meat from tail and claws. Dice lobstertail meat, but keep claw meat whole. Set aside.

2. Blanch the tomato, remove the skin and the seeds,then dice.

3. In a medium-size pot, add 2 tbsp (30 ml) of butter, then addthe chopped onion. Cook until onion is soft. Add the riceand toast it for a couple of minutes, then add the whitewine and reduce until the wine has evaporated.

4. Add half the scampi stock, then about 8-9 minutes later,when the rice is half done and this stock is absorbed, addthe lobster bisque. Keep on adding the scampis stock untilthe rice is cooked.

5. After about 12 minutes, add the diced tomatoes and thediced lobster tails.

6. Once the rice is cooked turn off the heat and let it rest forabout 5 minutes.

7. Add olive oil, chili powder, chopped parsley, salt, balsamicvinegar and the remaining butter. Mix well

TO SERVE:Warm risotto for 2 minutes and serve with asautd lobster claw on top.

3 lobsters1 2/3 cup (410 ml) Acquerellorice (or Arborio rice) cup (125 ml) butter cup chopped onion1/3 cup plus 2 tbsp (105 ml)white wine cup (185 ml) lobsterbisque, simmering

2 cup (625 ml) scampistock, simmering1 medium tomato3 tbsp (45 ml) extra virginolive oil2 tsp (10 ml) espelettechili powder cup (60 ml) chopped parsley2 tsp (10 ml) salt

4 servings

WHAT'S THE MOST UNUSUAAND WHAT IS IT USED FOR?Syringes to inject juices or oils into productssiphons but not for espumas but to create gra

WHAT DO YOU PREDICT WIBIG INGREDIENT?I'm sure the kitchen will suntil be focused on vegetable world: roots, herbs, fruits, owers

vegetables. Especially with preparations suchmarinades, teas, candies or pickles.

WHATS THE BEST PIECE OFWITH HOME COOKS?Be daring but always use the classical base.


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KHAO SOI HORCHEF PISAN TORPHET, FOUR SEASONS TENTED CAMP GOLDEN TRIANGLE

RECIPEINGREDIENTS:

METHOD:1. Heat a large pan and add oil and chili paste until

fragrant. Add sliced chicken followed by coconut milk,turmeric powder and yellow curry powder. Cook, stirringconstantly, until the chicken is done. Season with sugarand sh sauce. Set aside.

2. Cook yellow noodles in boiling water until done.Arrange in a bowl.

3. Pour hot chicken mixture on top of noodles, garnishwith pickled cabbage, parsley, coriander, onion andcrispy noodles.

4. Serve with roasted chili, pickled cabbage, freshshallots and lime halves as condiments.

2 tbsp (30 ml) Canola oil1 tbsp (15 ml) red chili paste3- oz (100 g) sliced chicken cup (185 ml) plus 1 tbsp (15 ml) coconut milk1 tsp (5 ml) turmeric powder1 tbsp (15 ml) yellow curryPalm sugar and sh sauce,to taste3 oz (90 g) yellowBurmese noodles1 tbsp (15 ml)pickled cabbage

cup (185 ml)chopped parsley cup (185 ml)chopped coriander cup (125 ml) spring onionsCrispy yellow noodlesRoasted chiliPickled cabbageShallots, slicedLime halves

1 serving

RECIPEINGREDIENTS:

METHOD:1. Combine walnuts, garlic and Parmesan in a food

processor and pulse until coarsely chopped. Addolive oil and pulse to combine.

2. Transfer to a bowl, add parsley and season to taste withsea salt and freshly ground black pepper. Set aside.

3. Cook pasta in a large pot of boiling salted water untilal dente. Reserve 2-3 tbsp (30-45 ml) cooking water,then drain pasta.

4. Toss pasta with walnut mixture and cooking water. AddGorgonzola and gently toss again. Serve immediately

Note: Strozzapreti, priest choker in Italian, is a rolled shortpasta, available from select stores. If unavailable, substitutewith penne or other short pasta.

Gorgonzola picante is more peppery than Gorgonzoladolce latte, but you can substitute with dolce latte.

1 cup (250 ml) walnuts, toasted2 cloves garlic, coarsely chopped cup (125 ml) nely grated Parmesan cheese cup (125 ml) extra-virgin olive oil cup coarsely chopped at-leaf parsleySea salt and freshly ground black pepper1 lb (450 g) dried strozzapreti5 oz (150 g) Gorgonzola picante, coarsely crumbled

4 servings

WHAT DO YOU PREDICT WILL BE THE NEXTBIG INGREDIENT?Home-grown organic fruits and vegetables freshfrom your garden, just like the ones we grow in ourown organic garden at Four Seasons ented Camp.

WHATS THE BEST PIECE OF ADVICE YOU COULD SHAREWITH HOME COOKS?Cook fresh, serve hot on the plate. Also, addingsome fresh herbs daily to your dishes will helpkeep you healthy.

WHO'S YOUR PERSONAL FOOD IDOL AND WHY?It's hard to say one person in particular, but this year I had the chance to join the World GourmetFestival at Four Seasons Hotel Bangkok. It's thecity's biggest annual food event, and we y eightchefs as well as other food and wine experts in fromaround the world. Each of them brings their ownspecialities and expertise to share in the kitchen.I had an opportunity to work with every chef indifferent kitchens throughout the week. It was a wonderful experience - I not only learned a lot fromeach of these outstanding chefs, but also from theteam at our sister hotel in Bangkok.

WHATS THE BEST PIECE OFWITH HOME COOKS?Be patient, don't stress.

WHATS THE MOST MEMORHaving my rst meal with Sawada San our JChef, a truly gifted Chef, we spent a year in popening together then to nally sit down togand eat some of the food wed been working just great.

WHOS YOUR PERSONAL FOSir erence Conran, because he put London omap for one of the best places to dine, using grower and farmers, his amazing attention to

STROZZAPRETI PASTA

WALNUT AND GORGONZEXECUTIVE CHEF DAVID GREENHILL, FOUR SEASONS HOTEL GUANGZHOU


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RECIPEINGREDIENTS FOR THE MOUSSE:12 oz (350 g) goose liver2 tbsp (30 ml) milk

INGREDIENTS FOR THE BRINE:6 spring onions, roughly chopped4 inch (10 cm) piece fresh ginger, sliced cup (125 ml) fennel seeds2 pieces cinnamon stick2 cups (500 ml) water

METHOD FOR FOIE GRAS TERRINE:1. Prepare brine by mixing together spring onion,

ginger, fennel seed, cinnamon sticks and coldwater. Wrap the goose liver in a kitchen toweland immerse into the brine. Refrigerate overnight.

2. Preheat oven to 300F (150C) and bake gooseliver for 15 minutes.

3. Pass the goose liver through a ne sieve andmix with milk to achieve a mousse.4. Place in mold, cover and refrigerate until solid,

at east one day.

INGREDIENTS FOR THE SPRINGONION PANCAKE:2 cups (500 ml) our0.1 oz (3 g) fresh yeast2 tsp (10 ml) sugar cup (125 ml) water

cup (125 ml) nelychopped spring onion1 pinch (.3 ml) salt2 tsp (10 ml) olive oilOil for frying

6 ser

METHOD:1. Place our, yeast, sugar and water into a mix

bowl and knead into a dough.2. Add spring onion, salt and olive oil, and mix3. Roll out the dough thinly, about inch (2 cm

thick, and then roll into roulade (or log).4. Cut the dough roulade/log into 1 inch (2.5 cm

thick discs. Place discs on a tray, cover with atowel and leave them to rise or proof for 30 m

5. Steam spring onion pancake in steamer for 4 m6. When ready to use, deep fry the spring onion

pancake until golden.

INGREDIENTS FOR THE GARNISH: 2 tsp (10 ml) sugar2 tbsp (30 ml) chopped hazelnuts1 dried apricot, chopped3 wedges green apple

TO SERVE:1. Evenly spread sugar on top of foie gras

mousse and torch it until it is caramelized.Sprinkle with chopped hazelnuts and apricot

2. Deep fry the spring onion pancake untilgolden brown.

3. Garnish with green apple wedges.

WHAT'S THE MOST UNUS AND WHAT IS IT USED Sous vide water bath app liance. Under vacuum and low temperature cooking mto enhance meat tenderness.

WHAT DO YOU PREDICTBIG INGREDIENT?Seasonal organic wild ingredients that ncannot be found in local market but onlythrough suppliers.

WHAT'S THE BEST PART YOUR CITY?Hangzhou is known for producing greatLongjing tea which is famous for its unifragrance and avor as well as distinguishape and green color. Longjing ea Leafried with Shrimp is one of the signaturethat is popular in Hangzhou.

HAZELNUT GOOSE LIVEWITH SPRING ONION PANCAKE

EXEC. CHEF TAN CHWEE CHAN & CHINESE RESTAURANT CHEF WANG YONG, FOUR SEASONS HOTEL HANGZHOU AT

CRAB MAC N CHEESECHEF ROBERT GERSTENECKER, FOUR SEASONS ATLANTA

RECIPEINGREDIENTS FOR THE RISOTTO:

WHAT'S THE MOST UNUSUAL TOOL IN YOUR KITCHEN ANDWHAT IS IT USED FOR?Our Smoker. Made of recycled kitchen equipmentit is used all year round for smoking our salmon butalso to smoke our home made cheese.WHAT'S THE MOST MEMORABLE MEAL YOU EVER ATE?On my eighth birthday, my mother took me forthe rst time to a ne dining restaurant, I ordereda French Classic " ruite aux Amandes" or routAlmandine....the dish was absolutely superb but itwas the service that impressed me the most.WHAT'S THE BEST PART ABOUT COOKING IN YOUR CITY?Hampshire is full of rolling green hills, woodland,lakes and plenty of farm animals grazing around. ohave so many organic Farms and producers on yourdoor step is a real treat and luxury. Our beef, lamb,pork, poultry, eggs, dairy, and cheese all come fromwithin 20 miles of the hotel.

METHOD:1. Put the dried shiitake mushrooms into a saucepan

with the vegetable stock and place over a high heat.Bring to boil for 5 minutes. Remove the pan fromthe heat and allow to infuse for 30 minutes beforestraining into a clean saucepan. Set the mushroomstock aside and gently warm the stock for using inthe risotto.

2. Heat the oil in a wide-bottomed sauce pan over amedium heat and sweat the shallots and garlic inthe Canola oil for 2-3 minutes or until soft, thenadd the spelt and diced bacon and toast over amedium-high heat for 2-3 minutes, taking carenot to burn the shallots and garlic.

3. Pour in half of the warmed stock, stir and allow tocook for 10 minutes. Continue adding stock, oneladle at a time, until the spelt is tender and all theliquid has been absorbed.

4. In the meantime, melt half of the butter in a fryingpan over a medium heat. When the butter isfoaming, add the sliced Portobello mushroomand cook until caramelized in color.

4 servings5. Add the mushrooms, the remaining butter and

grated cheddar to the risotto and remove the panfrom the heat. Stir for another minute and allow torest for 3 minutes before serving.

INGREDIENTS FOR THE CRISPY BACON:

BREAKFAST SPELT RISOTTOEXECUTIVE CHEF CYRILLE PANNIER, FOUR SEASONS HOTEL HAMPSHIRE

3 cups (750 ml)vegetable stock2 cups (500 ml) driedshiitake mushrooms2 tbsp (15 ml) Canola oil cup nelychopped shallots4 cloves garlic, minced1/3 cup (75 ml) crispybacon (recipe below)

1 cup (250 ml)pearled spelt7 tbsp (105 ml)unsalted butter1 small-medium Portobellomushroom, sliced2 oz (60 g) agedcheddar cheese, grated

cup (185 ml) sugar tsp (1 ml) salt

2 tbsp (30 ml) maple syrup4 slices smoked bacon

4 quail eggsCanola oil4 slices of black pudding

4 bunches cherrytomato on the vine4 triangles of friedwhite bread

METHOD:1. Pre-heat the oven to 350F (180C). Boil the sugar

with 1/3 cup plus 1 tbsp (100 ml) cold tap water andsalt, then allow to cool.

2. When cool add the maple syrup. Brush one side ofeach bacon slice with the syrup, then place brushedslice down on a heavy baking tray. Brush the top ofthe bacon with more syrup, then place a sheet ofparchment paper on top. Cover with a secondheavy baking tray to keep slices at during cooking.

3. Place the bacon in the oven for 8-9 minutes or untilthe bacon has caramelized. Remove the baconfrom the tray and allow to cool completely beforeplacing in an airtight container between pieces ofparchment paper.

INGREDIENTS FOR THE GARNISH:

METHOD:In a Teon pan, add a touch of rapeseed oil and fry yourquail eggs, Black pudding and white toast triangle.

TO SERVE: Divide the risotto between four plates andplace the fried black pudding and fried quail egg ontop, a small bunch of roasted cherry tomato and a sliceof fried bread.


19/47

RECIPEINGREDIENTS FOR COLOSSAL SHRIMP:

COLOSSAL SHRIMP COEXECUTIVE CHEF KEVIN ERVING, FOUR SEASONS RESORT LNA'I AT MANELE BAY

WHAT'S THE MOST UNUSUAL TOIT USED FOR? As a Four Seasons chef, I have naturally made friendsengineers and carpenters. Not only are they my good fbut I can also depend on them to help with my culinarcreativity in the form of art pieces to showcase my dis

WHATS THE BEST PIECE OF ADVCOOKS?My philosophy is Know your farmer, know your foodTerefore, choose locally sourced ingredients wheneverpossible and try to always cook with the seasons.

WHAT'S THE BEST PART ABOUT CBeing a Chef in Hawaii is like the ultimate dream comTe abundance of local sh and shellsh is amazing. I afortunate to have great relationships with the loc al sh

8 colossal shell-on shrimp, thawed.

INGREDIENTS FOR COURT BULLION:

8 servings

METHOD:1. In a large pot, bring all ingredients (except shrimp)

to boil and simmer for 30 minutes. Add shrimp andsimmer for 5-7 minutes. Check one shrimp at 5minutes by cutting openshrimp is cooked whentranslucent color is gone inside shrimp.

2. Remove shrimp and quickly cool on baking sheet.Cool liquid in ice bath.

3. Peel and devein shrimp, and store chilled in cookingliquid until ready to use. The liquid will help developavor in the shrimp.

INGREDIENTS FOR BLOODY MARYCOCKTAIL SAUCE:

METHOD:1. Combine all ingredients in small sauce pan and

simmer over low heat for 15 minutes or until te

INGREDIENTS FORCOMPRESSED TOMATOES:

METHOD:1. Place all items in Kryovac bag and compress to 9

Let the tomatoes marinate for overnight. Or, cut aslit into each tomato and place in a Ziploc bag andmarinate for 48 hours and get almost the same res

TO SERVE:Put shrimp on wooden skewers surrounded bycompressed tomatoes. Serve with Bloody MaryCocktail Sauce and Pickled Mustard Seeds. Garnishwith Micro Celery or Opal Basil.

4 cups (1 L) water1 cup (250 ml) white wine2 cups (500 ml) dillpickle juice2 tbsp (30 ml)pickling spice head celery2 medium sweet onions

2 oranges2 lemons1 lime bunch fresh parsley bunch fresh thyme2 tbsp kosher salt

1 pint ripe cherry or teardrop tomatoes1 cup (250 ml) aged sherryvinegar1 cup (250 ml) V-8 orvegetable juice

1 tsp (5 ml) celery sa1 tsp (5 ml) black pe1 tsp (5 ml) Tabasco

2 tbsp (30 ml) mustardseeds cup (185 ml) water2 thyme sprigs2 tbsp (30 ml) dill pickle juice

cup (60 ml) cidervinegar2 tbsp (30 ml) sugar tsp (2 ml) kosher

cup (125 ml) chili sauce cup (60 ml) V-8 orvegetable juice cup (125 ml) ketchup3 tbsp (45 ml)prepared horseradish tsp (1 ml)Tabasco sauce

tsp (2 ml)Worcestershire sauce1 tbsp (15 ml) lemon juice1 tbsp (15 ml) crackedblack pepper tsp (2 ml) celery salt1 pinch (.3 ml) kosher salt

METHOD:1. Combine all ingredients in a small bowl and chil

INGREDIENTS FOR PICKLEDMUSTARD SEEDS:

RECIPEINGREDIENTS FOR COCONUT SAUCE:

KONA ABALONEEXECUTIVE CHEF JAMES BABIAN, FOUR SEASONS RESORT HUALALAI AT HISTORIC KAUPULEHU

WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS IT USED FOR?We now have a printer that prints edible logosthat we can use for amenities.

WHATS THE BEST PIECE OF ADVICE YOU COULDSHARE WITH HOME COOKS?You can always add more but you cant take itout. aste and adjust as you go.

WHATS THE BEST PART ABOUT COOKING INYOUR CITY?Hawaii has a deep multi ethnic culture, andthey are all very passionate about their food.Having the opportunity to go to a farmersmarket and see and converse with these farmersabout what plants are producing and then gohome and cook something inspired by theseason is as good as it gets for me.

1 tbsp (15 ml) nely diced sweet onion1 tbsp (15 ml) chopped lemongrass1 tbsp (15 ml) chopped kaffir lime leaves1 tbsp (15 ml) olive oil cup (60 ml) chopped macadamia nuts, toasted1 tbsp (15 ml) sh sauce1 cup (250 ml) canned coconut milk1 tbsp (15 ml) nely diced sweet onion1 tsp (5 ml) sugar2 tsp (10 ml) lime juice1 tsp (5 ml) Sriracha sauce

METHOD:1. Saut onions, lemon grass and lime leaves in olive

oil. Add macadamia nuts and sh sauce, and stir,scraping the brown bit from the bottom of the pan.

2. Add remaining ingredients and bring to a boil, thensimmer for 10 minutes.

3. Blend in a blender, then strain through a ne sieve.Season to taste.

INGREDIENTS FOR ABALONE CONFIT:2 abalone (removed from shell, shell reserved)2 cups (500 ml) olive oil1 tbsp (15 ml) lemon zest1 tbsp (15 ml) orange zest1 tsp (5 ml) peppercorns1 tbsp (15 ml) salt cup (60 ml) lemon balm (or substitutewith half mint, half lemon basil)

2 servings

METHOD:1. In a medium pot, combine all the ingredients

(except the abalone) and bring to very lowsimmer. Add abalone and cook for 20 minutes.Remove and set aside.

INGREDIENTS FOR GARNISH: cup (60 ml) lemon balm (or substitute with halfmint, half lemon basil)1 tbsp (15 ml) kaffir lime leaves, sliced into thin strips6 orange segments1 tbsp (15 ml) micro shiso (or other microgreens)

METHOD:1. Slice abalone thin, sashimi style2. Toss abalone with lemon balm, lime leaves, and

orange segments together with coconut sauce.

METHOD FOR PLATE:1. Place two piles of salt on plate2. Put the abalone shells on the salt3. Place tossed abalone on shells, along with

garnishes. Top with microgreens.

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