sbe, the leading lifestyle hospitality company that develops, manages and operates world-class hotels, restaurants, lounges and nightclubs, is proud to announce the opening of MXO, their newest culinary partnership with award-winning, two-time James Beard Foundation Award Finalist, Chef Wes Avila (Guerilla Tacos, Angry Egret Dinette, KA’TEEN, Piopiko) and restaurateur Giancarlo Pagani (Mother Wolf, Mars Lounge, Citizen News Events). Opening on Friday, September 6th, 2024, the contemporary Mexican steakhouse is the latest restaurant to come out of sbe Chairman and CEO Sam Nazarian’s culinary incubator, Disruptive Restaurant Group.

Quotes

Sam Nazarian, Founder & CEO, sbe stated, “It has been such an honor to work closely with Chef Wes Avila over the past year and we are thrilled to finally be able to bring our vision to life with the opening of MXO, alongside partners, Marc Anthony and Giancarlo Pagani. Our Mexican Steakhouse is the result of Chef Avila’s passion and creativity and the restaurant truly embodies the history and soul of this extraordinary cuisine. MXO is our first project together and I cannot wait to continue building our longstanding partnership. This restaurant marks the first of many upcoming sbe restaurant and nightlife openings in Los Angeles this year, and we are excited to revitalize the hospitality sector in the city and provide locals and visitors alike, new inspiring options built on sbe’s unparalleled service and vision.”

Chef Wes Avila stated, “I am looking forward to taking the next step in my culinary career, working on a unique and deeply personal food concept, in partnership with sbe. The opportunity to blend my heritage with sbe’s innovative approach to hospitality promises an exceptional dining experience. Together, we will create a space that celebrates authenticity, and the vibrant flavors and spirit of Mexico.”

Giancarlo Pagani stated, “It is such an honor to be collaborating with Sam Nazarian again, to bring the amazing talent and vision of Wes Avila to life with MXO. This restaurant will be one of a kind, and will become one of the great dining institutions in Los Angeles.”

The Menu
MXO, meaning “Mexican Origins,” is the synthesis of Chef Wes Avila’s inspiration from him numerous travels to Monterrey, a city whose culinary identity is found in speciality meat-forward dishes; his desire to return to the effortless-yet-flavorful, wood-fired preparations that are the basis of traditional Mexican cuisine; as well as his innate ability to blend seasonal California ingredients into Mexican cuisine. With the menu centered around the wood-fired grill, guests can expect dishes featuring expertly-grilled proteins and seasonal California produce such as: Whole Grilled Prawns with Vale hot sauce, fennel and lime; and The Cowboy consisting of a 20 oz Bone-in Ribeye; Grilled Cabbage Caesar with lemon aioli, Parmesan and croutons; Seasonal Tlayuda with black beans, Mole Rojo sprinkled with Oaxaca Cheese and avocado; Roasted Squash Mole with Mole Rojo and queso fresco topped with pickled onion. 

The wood-fire grilled-prepared dishes will be complemented with quintessential Mexican dishes infused with Chef Avila’s modern California sensibility including a showstopping, Birria Beef Hammer with whole braised Waygu Beef shank in a rich and delicate Consome served with radish, lime, cilantro and accompanying salsas as well as a Lobster Ceviche with Bruja sauce, Heirloom tomato and purslane.

The beverage program features unique house-made craft cocktails infused with Mexican influence such as the MXO Negroni with Rooibos Infused Dos Hombres, Granada-Vallet Amaro, Carpano Bianco Vermouth, Amante Aperitif and the Pura Candela with Chipotle Infused Patron, Nixta Elote, Mango Gomme, Cilantro and Lime.

The Space
MXO will offer guests a refined-but-unpretentious luxury steakhouse experience with unparalleled hospitality that will ultimately position itself as a new dining destination in Los Angeles. The 4,960 sq. ft. space, a ground-up remodel designed by celebrity designer Jae Omar—whose past clients include Joe Jonas, Sophie Turner, Zedd, and LA Rams head coach Sean McVay—boasts a thoughtfully curated layout.

The venue features a central main bar that serves as a focal point, with each of the outdoor patios adorned with cozy firepits, creating an inviting atmosphere for guests to enjoy. For those seeking a more intimate setting, MXO offers private dining rooms that can serve up to 22 people for exclusive gatherings. The expansive space accommodates 150 seated guests for dinner service and up to 292 guests for standing events, ensuring a versatile environment for a variety of occasions.

The Chef
MXO is the latest concept from Chef Wes Avila, who is an award-winning culinary icon in Los Angeles known for his nuanced blend of regional California and Mexican Cuisine. Chef Avila began his career with stints in L’Auberge, Marché and Le Comptoir. He is best known for the meteoric rise of Guerrilla Tacos, which he started as an experimental street cart that eventually became a roving food truck, and subsequently, an award-winning brick and mortar restaurant in Los Angeles’ Arts District; in 2017, Avila was a James Beard Semi-Finalist in the category, ‘Best Chef, West,’ while in 2019 Guerilla Tacos received a Bib Gourmand by the Michelin Guide to California. In 2020, Avila opened Piopiko Tacos as a culinary partner with Ace Hotel Kyoto as well Angry Egret Dinette, a genre-bending ode to Los Angeles’ street food culture, located in Chinatown’s Mandarin Plaza. Most recently, Avila opened Ka’teen in Hollywood.

The opening of MXO marks the first restaurant concept from Disruptive Restaurant Group since the company announced its exclusive equity partnership with iconic singer, songwriter, actor and entrepreneur Marc Anthony and his company Magnus. This partnership intends to build sbe’s new multi-vertical business strategy to not only focus on growing the brand among Latin American audiences but to also solidify sbe’s position as the leading luxury and lifestyle hospitality platform in the world. In addition, sbe is soon to open Zouk LA, in partnership with Resorts World’s Zouk Group as well as its transformative $18 Million buildout of Casa Dani and Katsuya in Century City. These two projects, together with the $12 Million buildout for MXO drive a collective $37 Million injection into the city of Los Angeles, revitalizing the heart of the city.

MXO is located at 826 N La Cienega Blvd, Los Angeles, CA 90069 and will begin welcoming guests on Friday, September 6th, 2024. Reservations are available on OpenTable. MXO will be open Tuesday-Thursday from 5:30-10pm and Friday-Saturday from 5:30-11pm. For further information please visit www.mxosteakhouse.com or @mxosteakhouse on Instagram. 

For further information or imagery, please reach out to CARVINGBLOCK: 
Nina Kempner, nina@carvingblock.com | Nikki Yee, nikki@carvingblock.com

About sbe 
Established in 2002 by Founder and CEO Sam Nazarian, sbe is a privately-held, leading lifestyle hospitality company that develops, manages and operates world-class hotels, restaurants, lounges and nightclubs. Through exclusive partnerships with cultural visionaries, sbe is devoted to creating extraordinary experiences throughout its proprietary brands with a commitment to authenticity, sophistication, mastery and innovation. Over the last decade, sbe has mastered the art of creating desirable destinations; the lifestyle platform included over 100 hotels and 150 restaurants and lounges. In 2020, Sam Nazarian shifted his focus to the culinary and nightlife world by launching Disruptive Restaurant Group (DRG.) DRG incubates and operates globally renowned culinary brands including critically-acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants and lounges include: Casa Dani, by three Michelin-starred Chef Dani Garcia; Citizens; Katsuya, by Chef Katsuya Uechi; Kumi; MXO by Wes Avila, Doheny Room; HYDE; LiFE; and S Bar. Sam Nazarian has consistently demonstrated his ability to anticipate and shape the future of hospitality and gastronomy. With his unwavering passion, entrepreneurial prowess, and a portfolio of iconic brands, Sam has cemented his position as a trailblazer in both the hospitality and culinary world for generations to come. To learn more, visit sbe.com.

SOURCE sbe

The post SAM NAZARIAN’S SBE OPENS MXO, A MEXICAN STEAKHOUSE CENTERED AROUND WOOD-FIRE COOKING, IN PARTNERSHIP WITH AWARD-WINNING CHEF, WES AVILA appeared first on Food and Travel Magazine.

Gordon’s cake recipe was released as the result of a humorous interaction on TikTok with his daughter, beauty and lifestyle creator, Holly Ramsay, as she attempted to bake a cake inspired by the blush via her Instagram and TikTok.

Gordon, who is known on social media for his lighthearted critiques of amateur chef content, posted a stitch video cheekily criticizing Holly’s baking skills and promptly dropped an official cake recipe of his own.

“I never thought I would be part of a beauty campaign with my daughter, but what drew me to this partnership with NYX was the opportunity to entertain our global audiences in a fun and unexpected way,” said Gordon Ramsay. “On top of that, working with my daughter was the icing on the cake!”

The Buttermelt Blush cake recipe features ingredients such as almond butter and shea butter, which are found in the new product. The colors in the frosting were also inspired by the 12 different shades offered in the pigment-packed assortment.

In line with NYX Professional Makeup’s community-first strategy, the brand has scaled the partnership even further by partnering with chefs and top-tier creators, such as Next Level Chef’s Tineke Younger, to join in on the challenge by testing out Gordon’s recipe and posting their version of the NYX Professional Makeup Buttermelt Blush cake on their channels.

“What sets NYX apart from other beauty brands is the ability to innovate and collaborate with unexpected partners, like iconic chef Gordon Ramsay,” said Denée Pearson, Global President of NYX Professional Makeup. “We connect with our communities by being part of the cultural conversations and breaking the boundaries of traditional beauty and entertainment. Plus, who doesn’t love cake?!”

NYX Professional Makeup continues to entertain audiences with out-of-the-box and unexpected collaborations. This social-driven, multi-faceted partnership also gives audiences an opportunity to try an exclusive Gordon Ramsay recipe at home.

The recipe can be accessed on NYX Professional Makeup’s social channels and at nyxcosmetics.com

Buttermelt Blush is a cruelty-free pressed powder blush that offers up to 12 hours of pigmented wear. The formula is fade and transfer-resistant and gives off both, soft matte and glowy finishes. Available now on nyxcosmetics.com, ULTA, Target, Walmart, Walgreens, CVS, JCPenney and Amazon.

ABOUT NYX PROFESSIONAL MAKEUP

NYX Professional Makeup is a modern, digitally native makeup brand on the forefront of today’s emerging beauty trends. A leader in the global color cosmetics industry, NYX Professional Makeup is an affordable professional makeup line with every shade, color and tool needed to create makeup artistry at every level. Rooted in a professional artistry heritage, NYX Professional Makeup boasts a successful multi-channel approach at the forefront of digital and retail. A social media pioneer, NYX Professional Makeup is one of the most influential and top-ranked brands, and is followed by top beauty vloggers, Instagram stars, and their millions of fans. While headquartered in the heart of Los Angeles, NYX Professional Makeup is a global brand available in more than 70 countries at thousands of retailers consisting of specialty beauty and fashion stores, freestanding shops and beauty supply stores, as well as on www.nyxcosmetics.com.

SOURCE NYX Professional Makeup

The post NYX Professional Makeup Teams Up with Gordon Ramsay and Holly Ramsay to Create Exclusive Buttermelt Blush Cake Recipe appeared first on Food and Travel Magazine.

The James Beard Award-winning ”Best Chef: South” and semi-finalist for James Beard’s “Outstanding Chef” Award, Nina Compton was born and raised in St. Lucia, the daughter of St. Lucia’s three-time late prime minister, Sir John George Melvin Compton. At the Compton home of seven, the kitchen was the center of activity, and young Compton wanted to spend as much time as she could there. Like her siblings, she was sent to England for secondary school. When she returned home, she told her parents she wanted to be a chef. They tried to discourage her, but she insisted, so they arranged a two-year internship at a friend’s hotel in Jamaica. We caught up with the busy chef in New Orleans.

What did you learn in the kitchen at the Jamaican hotel?
For me, the biggest thing was never stop learning. I thought I knew everything and then the chef said the next step was for me to go to culinary school. I went to The CIA [Culinary Institute of America] in Hyde Park and, after, decided to learn from the best: Daniel Boulud at his three-star Michelin restaurant in NYC: Daniel.

What was the most important thing you learned from Boulud?
It was excellence or nothing. He really pushed to make the people around him excellent.

You met Emeril Lagasse. What did he say to you?
He said, always engage people; when they come up to you, always smile. People have this expectation of you, so you need to be engaging.

You moved to Miami to work at the iconic Norman’s and, eventually, Casa Casuarina, the former Versace Mansion in Miami’s South Beach, where you met your husband and rose from sous chef to executive chef. Wasn’t this a very fast-track advancement?
It was, but it’s about paying attention and reading and researching and pushing yourself. I think that’s why people excel; you learn from your mistakes and try to be better each day.

In 2008, Fontainebleau Miami Beach re-opened, and you joined Scott Conant at Scarpetta there as sous chef. Then you were appointed chef de cuisine. What was that like for you?
I was able to learn Italian food from the Maestro, who is very, very talented in what he does and the way he’s able to showcase food at that level.

You fell in love with New Orleans and opened your first solo restaurant, Compère Lapin, which has become a hugely successful restaurant included in “Best Restaurants in America” and Food & Wine’s “40 Most Important Restaurants of the Past 40 Years.” What makes Compère Lapin so successful?
Some of those flavors that I grew up with as a child are very unique to people who’ve never had them before. There are green figs and salt fish, conch croquettes, callaloo soup with spinach okra, nutmeg, coriander and chili flakes, and much more. We don’t make food for everyone else, we make food for you.

Why is NOLA such a great foodie town?
I think it’s the most culturally rich city in the U.S. There are influences here you don’t find anywhere else in the country or world. But it’s really about the people who live here and the people who came before us and instilled such strong cultural roots for us to carry that on.

What is your comfort dish?
I think, coming from the Caribbean, curried goat is probably something that people can identify with. That is definitely my comfort food.

In 2018, you opened Bywater American Bistro, recently relaunched as BABs this past January. Why did you change the name and what kind of food do you serve?
It was always supposed to be a neighborhood restaurant: casual, no frills. But the name was very long, and I just felt like BABs, the abbreviated version, would be more playful. We focus more on Italian cuisine.

You’ve opened Nina’s Creole Cottage, a fast-casual concept featuring affordable, heritage-inspired dishes which offers bold flavor combinations traversing St. Lucian savors with Louisiana Creole flavors. Why did you open it, and what’s your favorite dish there?
Doing fast-casual is really a nod to pretty much all the things I love to eat, but in a fast-casual format. My favorite dish there is the Hot Fire Chicken because with each bite the flavor builds, which I love.

How can you run all these restaurants at the same time?
I don’t know. I haven’t figured it out yet.

You were recently named the Godmother of  Silversea’s newest ship. Silver Nova. How did that feel?
I’ve always explored the many ways in which the world’s cuisines – especially St. Lucia and the Caribbean – strengthen human connections and honor heritage, tradition, and identity. I believe food and drink have the power to bond people together and serve as a unifying language.

How do you describe your cuisine?
I would just say it’s fun. It’s not meant to be too crazy, where people don’t feel comfortable, but adventurous people can enjoy lots of flavors.

What is your guilty pleasure?
Pig. I’ve compared it to crispy savory gummy bears. I’ve tried to cut back on it and it’s just not possible.

When you taste a dish, what exactly are you tasting for?
It depends. Whenever we try a new dish at the restaurant, a lot of the young kids say, ‘Oh, Chef, I think it needs more acid or more lemon juice’ or something. And my response to that is, ‘Do you put lemon juice in your macaroni and cheese?’ And they always say no. I think having the balance of the flavors to build within the dish is very important, and having complexity where it’s not just one note. I like things to either be salty or spicy or acidic, not where it’s just one flavor you’re tasting.

You are the culinary ambassador for St. Lucia. What do you do to promote it?
I take visitors to my home island, St. Lucia, every year for a week [this year it’s July 21-27, 2024, at the luxury resort Cosmos]. I focus on the history and technique of the island’s food, but we also explore everything from markets to waterfalls. I try and show the special secrets St. Lucia holds for me and get people to understand the beauty of the island through my eyes.

Do you have any new restaurants on the horizon for the future?
I’m trying to retire.

What advice would you give to those who want to be a chef?
Don’t give up. Don’t lose sight of your goal. And have fun. We spend too many hours in the kitchen not to have fun.

What’s the most important thing about being a chef?
Get rest. Take time for yourself in the day, whether it’s 10 minutes or an hour. And go outside. When I wake up in the morning, I make a cup of coffee and sit outside and either plan out my day or disconnect for a second. My husband/business partner, Larry Miller, and I run the business together and talk about our day together. It helps to have somebody.
Also, I think the most important part of it is to stay grounded. You have to really know who you are and be comfortable with everything you’re doing and not doing it for social media or anything like that. It’s just really about how you’re projecting yourself to the people.

What’s the most favorite meal you’ve ever eaten?
It could be having grilled lobster on the beach or eating dinner in Paris. It’s really about time and place, not so much about the food but really about where I am and who I’m with.

What’s the biggest mistake you ever made as a chef?
Everybody makes mistakes. I try and look at it as a Bob Ross situation where they’re happy mistakes. At the time, we think it’s terrible, but I think everything happens for a reason in a very Seinfeld roundabout way. I think it all makes sense.

What do you want your legacy to be?
I want my legacy to be Caribbean food is unique. The Caribbean is very big and very diverse with a lot of culture people don’t know. If you venture to the Caribbean, I think you should really go to underdeveloped places. Don’t go to the touristy places. Go to areas that are off the beaten path because sometimes that’s the most authentic food that you can get to understand the island.

By Margie Goldsmith

The post Nina Compton; Breaking the Boundaries of Southern Cooking appeared first on Food and Travel Magazine.

Nestled along the shoreline, this charming region boasts a treasure trove of upscale restaurants that blend local flavors with a touch of sophistication. From charming waterfront eateries to hidden gems tucked away in historic towns, the Shores & Islands Ohio dining scene promises a delectable experience for discerning palates. Explore these culinary gems that elevate dining to an art form.

Celebrating 10 years of bringing “big city dining to a small town” in 2024, Ørchard Bar & Table at Catawba recently debuted major renovations and an expansion project. The new-and-improved restaurant offers a luxe and inviting atmosphere with a combination of indoor soft seating, traditional dining tables, bar seating, and a gorgeous expanded patio, in season. In addition to the intimate and more formal main dining room, consider watching chef’s preparations at the all-new sushi and raw bar. The dining concept offers prime steaks, fresh seafood, handcrafted cocktails, and a large selection of wine in an elevated, warm and welcoming space.

1812 Food & Spirits features fine dining but casual dress. Named for the region’s history and close association with the War of 1812 and the Battle of Lake Erie, 1812 Food & Spirits offers an upscale dining experience featuring local favorites like Lake Erie yellow perch and walleye as well as other culinary treats. The rich menu also includes steaks, ribs, chops, seafood, pastas, and homemade desserts.

Bay Harbor Waterfront Restaurant in Shores & Islands

Bay Harbor Waterfront Restaurant is located at the Cedar Point Marina, offering water views and sitting in the shadow of some of the world’s most amazing roller coasters. This casually-elegant eatery features fresh seafood, delicious pasta, and prime rib. Outdoor eating on the patio is available in season, but the restaurant is open year-round. Come by lake or land for a romantic dinner or casual get together with friends.

Get dressed up for a fancy night out at Chez François, a French gem along the Vermilion River. The main indoor dining room does require jackets for men and a refined dress code. This elegant dining experience comes with top-rated food and service. Regularly one of the top restaurants in the region, Chez François features a highly-rated wine list and delicious French cuisine, fit for a special occasion. Their other onsite venues, Riverfront Café and Touché Wine and Martini Bar feature a more casual dress and atmosphere.

A more casual choice is Crush Wine Bar, offering both small plates and entrees with an extensive wine menu. Crush is known for its sushi and raw bar items, as well as a number of sharable dishes, pizzas, pastas, steaks, and chops. During the warmer months, the outdoor patio offers a casual place to enjoy an evening in downtown Sandusky.

Gideon Owen Wine Company

For more than 150 years, there has been a winery steeped in history and style on the Catawba Island peninsula. Now known as Gideon Owen Wine Company (formerly Mon Ami), this premier food and wine destination is the perfect fusion of old-world charm, innovative design, and immersive experiences. Offering a formal dining room as well as a more casual patio and a wine bar, Gideon Owen serves lunch, dinner, and Sunday brunch. Visit for one of many special events, including live entertainment and wine cellar tours, or plan your own special event! Dinner menu includes elevated entrees featuring seafood, steaks, and pastas, all enjoyable with a glass of local wine!

Looking for an upscale island dining experience? Enter The Goat, Soup & Whisky which offers casual fine dining with a farm-to-table focus. It’s large eclectic menu features foods created with and utilizing herbs from the onsite garden. Not only does this eatery present a nice wine list, but they also boast an outdoor Austrian/German Biergarten, open seasonally.

Another downtown Sandusky option for a fantastic night out with a delicious meal is J Bistro, a fine-dining restaurant offering steak, seafood, and pasta with a large wine selection, homemade desserts, and both indoor and patio seating.

Sawmill Creek by Cedar Point Resorts offers a beautiful resort property with a number of amenities and dining options, where they definitely don’t offer typical hotel restaurant fare. The Miller’s Table is an experience, dedicated to sourcing the best sustainable and local Ohio ingredients and bringing them fresh to your table. It’s obvious in the rotating menu and your unforgettable meal. Hand-crafted cocktails from the full-service bar will complement your meal. The best part is you do not have to be an overnight resort guest to enjoy this experience, but upscale stays are always available for a memorable getaway.

These culinary delights are perfect when you are looking to celebrate a special occasion or enjoy a night on the town. Which of these Shores & Islands Ohio upscale dining experiences will you try first? Get more information and order your Play + Stay Guide at SHORESandISLANDS.com.

The post Discovering Upscale Flavors in Shores & Islands Ohio appeared first on Food and Travel Magazine.

Having recently resumed production on Season 2 of AMC’s fan-favorite “Mayfair Witches” series in New Orleans, Hamlin’s passion for storytelling extends beyond the screen to the kitchen. The series initially launched with a top-rated Holiday Special in December, showcasing Hamlin’s hosting skills alongside his beloved niece, renowned chef Renee Guilbault. With each episode, viewers are welcomed into Hamlin’s culinary sanctuary, where he and Guilbault share their secrets for successful dinner parties, accompanied by a star-studded guest list from across the pop culture spectrum.

Reflecting on his excitement for the project, Hamlin remarks, “I’m passionate about a lot of things… acting, non-radioactive fusion energy, Lisa Rinna’s lips, and of course, my Bolognese sauce! But, the golden thread woven through them all is family, which is why I’m so excited to partner with my immensely talented chef, author, entrepreneur niece, Renee Guilbault, on ‘In the Kitchen with Harry Hamlin.'”

Harry Hamlin’s career spans from cult classics like “Clash of the Titans” to groundbreaking films like “Making Love.” Recognized as the former “Sexiest Man Alive” from “L.A. Law,” Hamlin’s versatility has earned him an Emmy nomination for “Mad Men” and recurring roles in hit series like “Shameless.” Currently captivating audiences in AMC’s record-breaking series “Anne Rice’s Mayfair Witches,” Hamlin is now set to embark on a culinary adventure with “In the Kitchen with Harry Hamlin.”

The half-hour series, airing weekly on AMC/IFC starting May 15th, promises to engage audiences across linear, digital, and streaming platforms. Alongside his role opposite Jane Fonda in Paramount’s “80 For Brady,” Hamlin is also recognized for founding one of the largest privately-funded clean fusion energy companies in the world, showcasing his commitment to both entertainment and innovation.

For editorial opportunities or further inquiries regarding Harry Hamlin and “In the Kitchen with Harry Hamlin,” interested parties are encouraged to reach out for consideration and direction. As the countdown begins for the relaunch, fans can anticipate a delectable blend of food, conversation, and celebrity with Harry Hamlin at the helm.

As Harry Hamlin returns to the kitchen, viewers are invited to savor the flavors of his culinary creations and the warmth of his hospitality, promising a feast for the senses and the soul alike.

Harry Hamlin – star of cult classic “Clash of the Titans” to ground-breaking “Making Love,” the former “Sexiest Man Alive” from “L.A. Law” (now streaming on Hulu), has since received an Emmy nomination for “Mad Men” and recurred on “Shameless.”  Currently stars on the most streamed new series in AMC’s history “Anne Rice’s Mayfair Witches,” next partners with them for “In the Kitchen With Harry Hamlin” a half-hour series for linear, digital and streaming (May 15^th relaunch). In addition to his plum role opposite Jane Fonda in Paramount’s “80 For Brady,” he founded the largest privately-funded clean fusion energy company in the world – www.TAE.com

The post Harry Hamlin Returns to the Kitchen: AMC Announces the Comeback of “In the Kitchen with Harry Hamlin” appeared first on Food and Travel Magazine.

Ascension Parish has many Sweet Spots to dine with family-owned restaurants like Don’s Seafood, Mike Anderson’s Seafood and Sno’s Seafood & Steakhouse, which have been here for more than forty years, providing the area with new twists on authentic cuisine for generation after generation.

Every great culinary destination has an exceptional must-see and taste in the South.

In Ascension Parish, it’s “The Crown Jewel of the River Road” and one of the South’s oldest and most beautiful estates, Houmas House and Gardens. Enjoy one of three restaurants on the property where both casual and fine dining are available. Latil’s Landing, The Carriage House, and Dixie Café, each provide guests with a culinary experience of a lifetime all on its own. These one-of-a-kind restaurants have varying menus reflecting traditional Louisiana cuisine. Each menu is updated seasonally to reflect the availability of locally grown produce, providing a true farm-to-table experience. Their Chef, Jeremy Langlois, masterfully creates wonderful dishes using the freshest local ingredients that Louisiana has to offer giving his guests an unforgettable experience in one of Louisiana’s most beautiful settings.

Dixie Café has a full breakfast and lunch buffet of all Louisiana staple dishes, perfect for large groups or families. The Carriage House restaurant is casual dining in the elegant surroundings of the 1830’s and Latil’s Landing restaurant allows guests to dine in the original 1770’s French House while enjoying a custom 5-course tasting menu with wine pairings for a fabulous fine dining experience.

After your meal, you can take a stroll through the beautiful 38 acres of gardens of Louisiana native landscape and tour the historic mansion and the Great River Road Museum while sipping on a mint julep from the Turtle Bar.

Ascension Parish has so much to offer, including sweet places to shop like the Cajun Village in Sorrento, LA where you can purchase Louisiana-made products. These Acadian homes are now shops housing unique gifts, décor and more. Painted cypress knees, Louisiana artisan pottery and Christmas ornaments made of fish scales are just a few findings from the Cajun Village shops. Be sure to try the café au lait & beignets from the Coffee House while there anytime throughout the day.

You can also “shop-til-you drop” over 65 brands at Tanger Outlets in Gonzales, LA-also known as Jambalaya Capital of the World which hosts the Jambalaya Festival every Memorial Day weekend. This cooking competition of about 100 cooks only allows for one champion to reign for the year.

Ascension Parish has two distilleries, NOËL Family Distillery in Donaldsonville and Sugarfield Cider, Wine and Spirits in Gonzales where you can take a tour and enjoy a cocktail in the tasting room. For those history buffs, visit Historic Donaldsonville’s walking tour to learn about the town that was once Louisiana’s Capital. Once you have enjoyed one of the many festivals and great food you can choose from one of the many accommodations for a restful night!

Go to visitlasweetspot.com for more places to eat, shop, and stay a while! Plan your trip today! •

The post Louisiana’s Sweet Spot – Ascension Parish appeared first on Food and Travel Magazine.

Involved in every aspect of his restaurants from concept and menu to architectural design, staff selection, training and finishing touches, the 66-year-old master has created timely and enduring restaurants, constantly innovating fresh ideas and impacting the global culinary landscape. Still, after 50 years of success, his favorite retreat remains the kitchen, and his favorite meal from a street cart in Thailand.

With three children and four grandchildren, Jean-Georges’ son, Cedric, followed his father into the culinary world with five restaurants of his own. His daughter, Louise, runs a foundation called Food Dreams, which aims to bridge the gap between underprivileged students and the culinary community. His youngest daughter, Chloe, is a student at NYC’s Fashion Institute of Technology. I caught up with Jean-Georges in his “cooking studio” in one of his latest ventures, the Tin Building at the historic South Street Seaport in New York City.

You were born and brought up in Alsace, in Eastern France, with two brothers, a sister, parents, and grandparents, making you a household of 12 people, all of whom ate lunch and dinner together. As a young kid, what did you want to be?
I wanted to be a DJ or a clothing designer or an architect. I ended up being a cook.

At the age of eight, you became an altar boy.
I became an altar boy because my mother went to church every Sunday. I poured the wine and sometimes drank it.

At 14, you stole a motorbike. Your parents sent you to parochial school, but you cut classes. They sent you to a trade school, but you didn’t attend classes and got kicked out. How did your parents feel about your future?
Very bad, like I was never going to be anybody.

Your father and grandfather were both in the coal business and hoped you’d take it over. Did you hope to?
When you’re 14 years old, you question yourself, wondering, what I’m going to do? I don’t want to be them. I want to be myself.

Your mother cooked elaborate lunches and dinners every single day. Did anything about her cooking push you in the direction of food?
No, I feel like I developed a palate on my own. My mother learned from her mother. Everything came from the garden or from the market. It was all home-made, nothing was re-heated. When you feed 12 people, there’s never anything left. I wasn’t paying attention to the cooking, but I was eating.

For your 16th birthday, your family took you to Auberge de l’ill, a three-Michelin star restaurant in Alsace. What did your father say to the famous chef, Paul Haeberlin, when he came to your table?
He said, “My son’s good for nothing, so please let him wash dishes.” And they said, “We may find something for him like peeling food or washing dishes.”

Turning 16 is a big deal. I’d never gone to a restaurant. We were always eating at home. So, being at this restaurant with waiters and the presentation was a culture shock for me. I was like, wow, this is something I would enjoy doing. I didn’t know if I would be a waiter. I just enjoyed the way of feeding and serving people, and here was the best in class. So, my first experience in fine dining was an eye-opener.

What was it like being an apprentice?
It was an opportunity to escape. I started in pastry. They taught me how to make ice cream, crème anglaise, sorbet… it’s an exact science because you have to weigh everything, and it’s a smart way of teaching young cooks to cook – not to just put them at a stove with pots and pans. Pastry was good because I never had the discipline of weighing anything or learning about ingredients. I did that for six months and they had me learning about seasoning.

The hunter brought in the pheasants. You really learn how to pluck a pheasant. When I was there, the chicken had feathers, but today chicken comes in a bag. We were also getting fresh milk – never pasteurized – so I really got to know about fresh ingredients. I don’t think people know that chicken comes with feathers.

While you were apprenticing and learning all these new skills, were you getting passionate about food or was it just a way to make money?
I was away from my house six days a week, so it was a great escape. But I was working in kitchens, and little by little I was really enjoying doing it; I made sure I was weighing everything correctly and pleasing the chefs.

You met Paul Bocuse, who said one day you would work for him, and you did, but you only stayed there nine months. Why?
It was a good nine months, but it was more classic cuisine and I wanted to do something else. I was on a mission to learn fast. I ended up, not for very long, in Hong Kong and Singapore, Geneva, Portugal, Japan, London, New York, Boston, and then back to New York.

In over 10 years you opened 10 restaurants for Chef Louis Outhier. How could you do that without having a nervous breakdown?
It’s now been 50 years of cooking and experiments. I haven’t had a nervous breakdown yet – maybe one day.

More than 40 years ago, you were the chef at Lafayette at the Drake Hotel. An entrepreneur, Phil Suarez, came often for lunch, bringing with him such celebs as Michael Jackson. Each time he handed you his business card. What did he want, and what did you tell him?
He’d been a talent scout, and he told people he wanted to have a restaurant on his own. Every time I saw him, he gave me a business card and said, “When you want to do your own business, call me.” By the time he told me to give him a business plan, he’d given me 25 business cards. This was before the computer. I took a piece of paper and quickly combined some numbers. He asked me what I needed. I said, maybe $20,000. He lent me the money and told me he never thought I’d pay him back. That was in 1991. I never had a title with him because I was never in debt with him. I call him the “legend from Manhattan.”

Forty years after you served it at Lafayette, you still serve egg caviar. Can you explain what that is?
A classic! We empty the egg and wash it with hot water. We then scramble eggs with butter, salt and black pepper. We top it with a vodka-infused whipped cream we make and then add caviar. The contrast of the textures, flavors and temperatures creates a magical experience. It’s a great way to start a meal.

And what is the pea guacamole about which President Obama tweeted?
When we were looking to open abc cocina, we knew we wanted to offer guacamole but wanted to do it differently. We tested a bunch of different recipes with Greg, now our Executive Vice President of Culinary Development. We decided on including peas, adding the classic guacamole ingredients to peas – you know, cilantro, scallions, lime juice.It caused a little bit of a divide online – some people liked the idea and others didn’t. The Pea Guacamole has now become a signature dish at abc cocina! We like to say, give peas a chance!

You have said that you went into this business because you love to pamper people. Where did that desire come from?
When I was younger, my mother taught me hospitality – you know, being convivial to the table, taking care of people. I made a profession of pampering.

Today, you have 5,000 employees and 60 restaurants around the world, including your newest, the 50,000 square-foot food hall, the Tin Building, and the Paris Café in TWA at JFK. What drives you?
I don’t know. I wake up in the morning and go to work. What I love doing the most is creating concepts, creating food.

Unlike many chefs who tend to taste from their lips to their hips, you are super fit and work out daily. Why?
Balancing isn’t about cooking. It’s not about injuries, but you do have to do a little self-care. I’m also looking for silence: skiing by myself on a mountain, paddleboarding on a lake – I’m looking for a sense to recharge. Silence is my best friend.

What’s the favorite of all your dishes?
This month, probably a simple tomato salad because tomatoes are in season. I never grew up with corn, but I love the local corn, which is so sweet – with olive oil on the cobb – I’m in love with what’s in season.

What’s the worst meal you ever ate?
I’m not too much into zoo food. I don’t need alligator or kangaroo.

What’s the best advice anyone ever gave you?
Probably my first chef who said, just keep it simple and fresh.

What advice would you give any new chefs just starting out?
You better be passionate because it’s a long road. And endurance, because life is a marathon. But if you enjoy what you do, it’s a pleasure.

What do you want your legacy to be?
I don’t know, ask me in 20 years. •

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Get ready to embark on a sensational culinary adventure as Lou’Mar prepares to open in the heart of Beverly Hills in collaboration with Nerano Beverly Hills.

This innovative restaurant, led by acclaimed chefs Marcos Spaziani and Louis Huh, promises an exquisite blend of tradition and creativity, offering a global cuisine that Beverly Hills is missing. Each dish is a fusion of classic techniques and contemporary twists, reflecting their commitment to both tradition and evolution.

Lou’Mar will host its grand opening on September 20, inviting patrons to indulge in its sensational offerings Wednesday through Saturday. The restaurant, nestled upstairs at Nerano Beverly Hills, embodies elegance and ambiance that promises to captivate guests seeking an extraordinary dining experience.

Chef Louis Huh

Nerano’s design, characterized by the great minds of its owners, Andy and Carlo Brandon-Gordon, creates an environment that’s both elegant and inviting. Every detail, from the curated artwork on the walls to the thoughtful arrangement of seating, has been meticulously chosen to immerse guests in an unforgettable experience. The collaboration with Nerano Beverly Hills will elevate Lou’Mar to new heights and make it a must-visit establishment in Beverly Hills.

Lou’Mar aims to bring the effervescent energy of West Hollywood and Downtown LA to Beverly Hills, crafting an unparalleled dining experience. With its grand opening just around the corner, Lou’Mar is set to redefine the Beverly Hills culinary scene, inviting guests on an unforgettable journey of flavor and artistry.

The restaurant is available only to guests with a reservation. Reservations will be available on Open Table soon. Follow @loumar.la to stay up to date.

Chef Marcos Spaziani

Background

Chef Marcos Spaziani brings his rich background from Caracas, Venezuela, infusing Spanish and Italian influences into his creations. Spaziani’s career is a spectacle in its own right, which begins in Miami, FL. He found himself cooking for top celebrities and officials like Tiger Woods, Michael Jordan, Barack Obama, and many others. After cooking for high officials on land, Chef Marcos decided to go out to sea. He sailed on countless yachts and boats for six years. This led to his involvement in the popular Bravo reality show, Below Deck Sailing Yacht, where Marcos was the head chef on Season Three of the show.

Chef Louis Huh, a culinary maverick hailing from Los Angeles, seamlessly melds his expertise in hospitality management with a profound passion for the art of cooking. Chef Louis did not attend culinary school, instead he worked his way up the ladder from dishwasher to the head chef at Taste on Melrose, a popular celebrity dining destination in Beverly Hills. Chef Louis is best known for his ability to craft exquisite asian fusion dishes.

The post Lou’Mar: A Fusion of Global Flavors Set to Redefine Beverly Hills Dining appeared first on Food and Travel Magazine.

Fox Hill is the passion project of native Wichitan John Hirschi who opened the farm-to-table restaurant and urban gardens to provide his community a place to gather and connect around the table.  His fervent belief is that it should be our goal to provide food that nourishes and is also sustainable for the environment.  With the gardens on site and harvests from local farmers, seasonality is highlighted on the ever-changing menu at Fox Hill.  

Chef Anand and his team create timeless, American cuisine, with special attention to regionality and sustainability. The handcrafted food from the farm fresh ingredients satisfies the goal of creating and serving intentional, delicious dishes that delight and challenge our patrons.  As a destination to relax, unwind, and indulge, Fox Hill beckons to those who truly seek to savor their dining experience. In addition to in-house dining, Fox Hill offers events from garden tours to wine dinners as well as ethnic nights.  Whether it is enjoying the chef driven “tapas style” small plates or a slow supper on the terrace, Fox Hill delivers elevated nourishment from the farm to the fork, fork to the soul.

Fox Hill is open for dinner throughout the week.  Visit our website at www.foxhilltx.com for upcoming events, hours of operation, and menus. We hope to see you very soon and welcome you into our home.

The post Visit Fox Hill Restaurant appeared first on Food and Travel Magazine.

Guided by the expertise of Food Network Star Chef Beau MacMillan and his talented staff, including Chef de Cuisine Samantha Sanz and Bar Chef Christiaan Rollich, dining at the mountain retreat is a special experience with a menu that features local, organic produce, sustainable seafood and hormone-free meat. Chef MacMillan recently spoke about his background and culinary philosophy.

How did your interest in cooking begin?

My interest in cooking began at a very early age. When I was a kid, I learned what true hospitality is by watching my grandmother and noticing everything she did for her family. I wanted to do that and bring that kind of joy to myself and others. My passion was accelerated by the cooking shows I would watch, like Great Chefs of America. I was mesmerized that those chefs could take something intangible and make it into something completely different. I knew cooking was my calling, and I’m thankful I’ve had the opportunity to make a career out of something I’m so passionate about.   

What are some of your signature dishes?

While I’m constantly trying to evolve the menus and dishes at elements so they never become expected or stagnant, one of the most popular dishes at elements over the past 20 years is the Miso Glazed Wild Isle Salmon made with somen noodles, snow peas, heirloom carrots, ginger and coriander. Right now, my favorite menu item is the Wagyu Beef Cheek. It’s so tender and packed with flavor. For anyone who likes Korean BBQ, this is the dish for them. It comes braised with sweet corn puree, honjimeji mushroom shishito and green onion chermoula.

Describe your culinary philosophy.

My philosophy is to take simple and turn it into perfection. I always try to use ingredients that are recognizable. It’s not about overworking the ingredients but finding ways to turn food from its simplest form into something sophisticated and unique. Food doesn’t have to be complicated to be good. Sometimes the most flavorful dishes are the simplest ingredients prepared to perfection.

What led to your regular appearances on the Food Network?

One evening, a VP of production for Food Network dined at elements, and the next day he came back to ask if I would appear on Iron Chef. It was one of the best experiences of my life.

What makes dining at elements such a special experience?

Dining at elements is an incredible experience, and not just because of the food. Situated in Paradise Valley, the restaurant ambience features some of the most epic and mesmerizing views in the country. Accompanied with such quality food and cocktails, dining at elements is an unforgettable experience. We also pride ourselves on having a rock-star team. From the service team in the front to the masters of taste in the back, we are a team that works together like family and truly puts our guests at the forefront of our efforts. To complete our team, we recently welcomed two new powerhouse chefs – Chef de Cuisine Samantha Sanz and Bar Chef Christiaan Rollich. Chef Sanz started her career with us at elements and is now coming up with fresh new menu items our guests absolutely love. Bar Chef Rollich is an expert when it comes to spirits and is crafting the most incredible cocktails at jade bar. We’re thrilled to have both of them with us to elevate our already spectacular dining experience.

The post Food Network Star Beau MacMillan Speaks With Food & Travel appeared first on Food and Travel Magazine.