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CSL Insider | Grenada

La Belle Creole at Blue Horizons La Belle Creole Restaurant/ Blue Horizons www.grenadabluehorizons.com/restaurant.htm


Tasting Notes | Ka’uiki Hotel Hana Maui

[dmalbum path=”/wp-content/uploads/dm-albums/Ka-uiki Hotel Hana Maui/”/]   The Restaurant Chef Diane Tsurumaki the executive chef, is a recent addition to Hotel Hana-Maui.  Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong, and in the kitchens of Switzerland, “I really just wanted to come back home,” she confides. Kobocha Pumpkin Soup A mild version
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Wine | Wines of Chile at Hotel Arts

[dmalbum path=”/wp-content/uploads/dm-albums/2010 Wines of Chile at Hotel Arts/”/] CSL was invited to the Wines of Chile event at Hotel Arts, displaying some of the most popular wines and food from Raw Bar. Situated between the Andes and the Pacific Ocean, Chilean wine is world renoun for its Mediterranean climate (dry summer and moderate winters), producing
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Ryan Urig | Island Flair

Chef Ryan Urig, began his career at Le Cordon Bleu Scottsdale and is currently at the Ritz- Carlton, Kapalua. The Banyan Tree Maui serves seasonal worldly fare at this Signature Ritz- Carlton, Kapalua restaurant. Featuring an outdoor bar, lounge and covered terrace, the restaurant overlooks the Pailolo Channel (whales are spotted during their migrating season).
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DeeAnn Tsurumaki | Island Chef

Dee Ann Tsurumaki, the executive chef, is a recent addition to Hotel Hana-Maui. Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong, and in the kitchens of Switzerland, “I really just wanted to come back home,” she confides. Growing up on Oahu, Tsurumaki remembers “fishing on the south shore and grilling the
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Chris Picek | From Inuvik To Calgary

In 1998, Picek graduated with a red seal from SAIT’s culinary arts program, eagerly clamouring for the opportunity to flex his skills in the real world. “This is an industry that is very much about on the job training,” he concludes. The chef worked at the Rimrock and Wedgewood hotels in Canada before spending time
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Mark Ellman | Local Island Flavour

  Owner [of Mala Ocean Tavern] Mark Ellman has created a jovial seaside restaurant. Describing his food as “just off the beaten path,” Ellman delights in “the pleasure of the customers. I love the industry and its characters.” Lisa Chappel, general manager at the restaurant, who has worked with Ellman for twenty years, tells me,
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David O’connor | All About An Experience

Raised in England where he was also trained, Chef David O’Connor polished his skills at the Savoy in London, a Michelin star restaurant near London, and the Hauptbahnhof, the largest train station in Switzerland renown for gourmet dining. Adept in food art, he won gold in the Salon Culinaire competition. Eventually O’Connor made his way
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Wine | Fruity Sauvignon Blancs are Made for Simple Barbecues

  AVONDALE Winemaker: Corné Marais CSL: What is your (or the winemaker’s) favourite memory with Avondale sauvignon blanc? Marais: Avondale’s winemaker, Corné Marais, is a keen angler and for him there is nothing better than standing with a line in the icy Atlantic Ocean and a chilled glass of Avondale Sauvignon Blanc in his hand.
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Classic | Lemon Ice

  Ingredients 2 cups (500 ml) water 1/3 cup (75 ml) fresh lemon juice 1 tablespoon (15 ml)chopped mint Mint simple syrup to taste (recipe follows) Mint sprigs to garnish Mint Simple Syrup 1 cup (250 ml) granulated sugar 1 cup (250 ml) water 2 tablespoons (30 ml) chopped mint Add sugar, water and mint
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