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Banff Event | Rocky Mountain
Food and Wine Festival 2011 food|By SHIVANA MAHARAJ| May 5 2011
What are you doing the weekend of May 13? Why not check satiate your appetite at the Banff Rocky Mountain food and Wine Festival. The highly anticipated event features amazing restaurants, and wine pairings, plus multiple events throughout the town of Banff.
Why not spend the whole weekend in Alberta's playground?
Grand Tasting Hall event: $27 for tickets at the door (if available)
Global Food News | All You
Need To Know food|By SHIVANA MAHARAJ| May 2011
Courtesy Thomas Duval, Perrier Jouet
HAPPY 200TH PERRIER JOUET
"An exclusive guest list gathered for the unveiling of a new kind of Champagne experience by the house renowned globally for its Belle Époque Cuvée. Guests were also treated to the unveiling of a new work of art commissioned from American artist Daniel Arsham, designed to embody the spirit of Bi-Centenaire.
The evening concluded with the unveiling of Daniel Arsham’s unique diptych sculpture, revealing glimpses of the bottles through an original and distinctive architecture, designed to express the philosophy of this champagne. Daniel Arsham: It was this spirit of Perrier-Jouët continuity that I wanted to illustrate by creating a diptych that combined both the essence of Perrier-Jouët and my universe. My initial inspiration came from Perrier-Jouët’s vines and its cellars, the detail of Emile Gallé’s anemone flower”."
Coolest Job|
Food Photographers food|By SHIVANA MAHARAJ| May 2011
The Chefs
Pot Roast; All images courtesy Modernist cuisine
THINGS YOU'LL NEVER SHOOT
We recently came across, an amazing new book, The Modernist Cuisine, (chef/ authors Chris Young, Nathan Myhrvold, Maxime Bilet), a bible for modern gastronomy. The photography will have you literally sopping in your tracks, and begs the question, "how did they do that?" If the images above are any indication, pick up a copy and prepare to be amazed.
We then came across an article explaining exactly how they did, including some cool behind the scenes insider info (a rifle shoots through a series of eggs in slow motion; wha?). Truly spectacular.
"Nathan Myhrvold's six-volume compendium "The Modernist Cuisine" is already being hailed as a revolutionary book that will change the way we think about cooking. Myhrvold, former Chief Technology Officer for Microsoft and renown chef, spent years and millions of dollars to create the tome, which features stunning food photography by a young photographer you probably have never heard of. In our first installment of our new blog series "Things You'll Never Photograph," we talk to Ryan Matthew Smith who shot over 140,000 images over 3 years to produce approximately 2800 of the 3100 images in the book."
MEET EL BULLI'S FOOD PHOTOGRAPHER: FRANCESC GUILLAMET
So, ok, you may only have a few for weeks to immerse yourself into the gastronomic mecca, at Ferran Adria's El Bulli, but you can surely get a feel of the exquisite sensory experience with these photographs from Francesc Guillamet, official photographer of the restaurant, since 1987. Francesc Guillamet has proven his ability to adapt his lens to the new propositions that we elaborate each year and it is quite possible that we ourselves had not considered our work in the same way, if we had not become accustomed to seeing through his eyes," writes Adria in the book Comer Arte.
Trend | Cooking with Hemp at SAIT food|By CLARK ADAMS| April 19 2011
“SAIT shall be an innovative organization…”
This is the start of the Southern Alberta Institution of Technology’s mantra. What better way to showcase this belief then to start using ingredients that are slowing coming to the forefront of the world stage in yeast products. Hemp is one of those ingredients.
Hemp has many benefits;
essential fatty acids
diet–linoleic (omega-6 fatty acid)
alpha-linolenic acid (omega-3)
(Hemp has an omega-6/omega-3 ratio of 3:1 which is closest to the optimum 4.0 average recommended by the World Health Organization for the human diet.)
The baking and pastry industry can sometimes be at odds with the health conscience public, this is one way off bridging that gap; using healthy, alternative products.
Hemp is far healthier than wheat flour, and added it to your recipes can give you a better flavour profile, texture and unique look.
AT SAIT we introduced hemp flour into the yeast baking semester of our 2 Year Baking & Pastry Arts Diploma program. The product was met with a great response. The students were excited and interested in the hemp flour, its flavour and how it reacts in the dough.
The biggest questions the student asked; where do we get this flour? And, why doesn’t everyone use it? These are truly great questions, from the next generation of bakers and pastry professionals coming out of SAIT.
To date, SAIT is using hemp in 2 products, muffins and bread, and we are looking to expand that in future semesters.
Hemp Blueberry Muffins
Yield: approx 18 muffins
500 g Pastry Flour
100 g Hemp Flour
300 g sugar
36 g baking powder
7 g salt
180 g whole eggs
420 g milk
15 g vanilla
240 g melted butter (unsalted)
500 ml frozen blueberries
combine all dry ingredients
combine all wet ingredients
Mix the 2 together with the frozen blueberries until just combined, do not over mix.
Scoop into prepared muffin tins and bake at 1900C (3750F) for approximately 25 minute or until an inserted knife comes out clean.
Obsessed | Yabu Pushelberg:
Canadian Design Icons food|By SHIVANA MAHARAJ| April 2011
W hotel New York
Flamma Las Vegas
Hazelton Hotel Toronto
Fin Restaurant Images Courtesy Yabu Pushelberg
THE CANADIAN DESIGN DUO THAT HAS TAKEN RESTAURANT DESIGN TO NEW HEIGHTS
We have been long time fans of the design duo. These images of just a few properties in New York, Las Vegas and Toronto that the pair have worked on are living proof of their modern design edge.
Global Food News | All You
Need To Know food|By SHIVANA MAHARAJ| February 2011
MOMOFUKU STAR Chef David Chang set to open restaurant in Toronto in 2012
At first, details remained vague at best, but it has recently been confirmed that David Chang, chef and owner of New York’s Momofuku restaurant group, is set to open not one but two new restaurant at the yet to be opened Shangri-La hotel-condo comple.
The restaurant is rumored to be named "Momofuku Daisho” according to insiders. Get ready to get your pork buns on.
DO YOU LOVE BACON SO MUCH, YOU WISHED YOU COULD SMELL LIKE YOUR FAVOURITE BREAKFAST?
"The year was 1920 and quite by accident john fargginay, a Parisian butcher, discovered the ability to dramatically elevate his customer's mood with a secret recipe blending 11 popular pure essential oils with the essence of...bacon"
So reads the description on the Fargginay website, followed by:
"A person's sense of smell is intricately linked to human memory, profoundly influencing people's ability to recall past experiences. As the youngest of 8 kids, one of my most vivid memories as a child is waking up to the smell of my mother cooking bacon. That aroma was the one thing that could get me out of bed like the house was on fire. In our journey to recreate John Fargginay's legendary elixir, we engaged hundreds of people seeking feedback on what bacon meant to them. Our findings were staggering. Every person who consumed bacon associated some fantastically positive memory to it. The most common being, "Bacon reminds me of home." When I learned of the legend of John Fargginay, I knew it was time to seek out and uncover this magical elixir and modernize it for the 21st century. In memory to John, we bring to you…bacōn fragrances, by fargginay. Unquestionably, “scent by the gods”. Enjoy!, JFL"
With fragrance notes of maple, and citrus, with only the 'bottom note' of bacon, the scent promises to create quite a stir.
SIx SIGNS YOU MAY BE A FOOD IDIOT: THE GLOBE AND MAIL'S IAN BROWN GETS TO THE BOTTOM OF IT + FOODIES NEW WEBISODE
If you are in any way a food snob (hint: you refer to asparagus as 'sooooo 2008', or think that snail porridge is in need of a new renaissance) , you will undoubtedly find this article hilarious. Take the quiz to find out if you too are a foodie.
