The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| ‘Everybody Loves Raymond’ creator filming food travel show Posted: 15 Sep 2012 08:11 PM PDT  Keller is set to film a new food and travel show. — Picture courtesy of ©Deborah Jones According to Deadline.com, Phil Rosenthal will be shooting a pilot for the as yet unnamed series with Keller in London, where the pair will spend nine days eating out in the city, visiting everything from highbrow restaurants to hole in the wall joints. Keller is a Michelin-starred chef whose flagship restaurant The French Laundry is considered the standard bearer for fine dining in California. Last year, the American chef opened a pop-up version of the restaurant in luxury department store Harrods in London. Other planned episodes include a trip to Italy with chef and noted baker Nancy Silverton, and a trip to Japan with Matsuhisa, chef of the Nobu restaurant empire which is co-owned by actor Robert De Niro. Many observers, meanwhile, have already drawn comparison to popular food TV host Anthony Bourdain's travel show "No Reservations", in which he embarks on culinary tours in foreign countries with the help of local experts. The story also points out that Rosenthal is a big foodie, with investments in popular California eateries like Hungry Cat, Mozza — co-run by Silverton — and Bouchon, owned by Keller. — AFP-Relaxnews |
| ‘Seafood charcuterie’ poised to become next North American food trend Posted: 15 Sep 2012 07:32 PM PDT  A new trendspotting report predicts seafood charcuterie to be the next big thing. — Picture courtesy of ©sutsaiy/Shutterstock.com Following in the heels of the charcuterie trend, chefs in the US are applying the same preservation methods to fish and serving them on large platters for guests to share, a trend spotted by industry publication Nation's Restaurant News. Like red meat charcuterie boards which encourage the act of sharing, picking and finger-licking, seafood boards are being served with an assortment of smoked fish mousse, salt cured hamachi, soy-cured sturgeon and scallop sausage terrine, for example, says NRN. In a marine take on the Ploughman's lunch — a British board of cheese, bread, pickles, onions, chutney, ham and paté — chefs are also designing seafood charcuterie platters with fish paté, pickled onions, basil, toast, chilis, lemon thyme and basil. And while the industry tracker stops short of calling it a "full-fledged" trend in the US, a quick search reveals that seafood charcuterie is catching on most notably in cities like Boston and Toronto. As noted by NRN, chefs at Boston restaurant 80 Thoreau, for instance, have made fish rillettes, smoked bluefish paté and other cured seafoods, while Toronto eatery Hoof Raw Bar makes a cured fish board with scallops, mackerel, black cod and albacore tuna. — AFP-Relaxnews |
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