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SpoonBar, BravoTV Top Chef Louis Maldonado, Healdsburg, Sonoma County Wine Country


Sonoma Co June 2015 091BravoTV Top Chef Season 11, Chef Louis Maldonado launched his culinary career in San Francisco as co-executive chef at Cortez, where under his direction Cortez was awarded one Michelin star in 2006. Chef Maldonado has worked at top Sonoma Co June 2015 133restaurants including The French Laundry in Napa Valley and Aziza in San Francisco. Now the executive chef of Spoonbar at h2hotel in downtown Healdsburg, where he was able to create a menu of contemporary, clean, and creative yet approachable American fare. The menu was impressive with many options for Sonoma Co June 2015 110-2vegetarian and vegan.

The chicken cracklings, duck liver mousse, celery, elderflower was crispy, tasty and delicious. The lamb loin grilled over charcoal, braised morels, spring onion, charred white bean with Sonoma Co June 2015 125crystallized lettuce was beautifully presented, perfectly cooked, and it just melt in your mouth. The Thai inspired beet boudin wrapped in a crispy pastry, lime, cilantro, coconut, peanuts, shallots, was so much flavor at one bite, amazing. The tuna sashimi,
fermented chili, shiso, serrano chili, and wild onion salsa was delightful.

Sonoma Co June 2015 116However, the roasted zucchini, pickled squash blossoms, beef bouillon, crispy buckwheat noodles was the winner of it all. It was refreshing with unexpected flavor, a perfect dish for a warm evening the wine country.

Sonoma Co June 2015 099It was refreshing with unexpected flavor, a perfect dish for a warm evening in the wine country.

Sit at the big long Acacia Tree communal center table where you can Sonoma Co June 2015 105mingle with others. If you are all “wined out” from the wine tasting all day, Spoonbar is also a perfect place for a crafted cocktail, their menu is so scientifically delicious. And with a critically acclaimed cocktail program led by rising star bar manager Alec Vlastnik, the atmosphere is lively and vibrant. From plate to place, everything about Spoonbar is a rich alchemy of art and craft.

Sonoma Co June 2015 122Spoonbar at h2Hotel
219 Healdsburg Avenue
Healdsburg, CA 95448

HOURS: Dinner, Friday – Saturday, 5-9:30 p.m.
Monday – Sunday, 5:00 p.m. – 10:30 p.m.

Sonoma Co June 2015 127

RESERVATIONS: 1.707.433.7222

Website // Twitter // Instagram // Facebook

 

by Manda Bear – Twitter | Instagram

Sonoma Co June 2015 088About the Author
Manda Bear

Manda Bear, a former restaurant owner, has had a strong passion for food and wine from a very young age and has traveled the world dining at over one hundred Michelin Star/James Beard award winning restaurants. Currently with Dep Lifestyle Magazine San Francisco Bay Area, Manda Bear works as publisher and contributor Drink Me Magazine, @DepLifestyleMag@DiningOutVegas. Previously, she was a contributor for Viet Press USA, Studio 14 Magazine, and DiningOut Magazine. Additionally, Manda Bear is a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley, a PR/brand ambassador for hospitality, food, and the wine industry, as well as a Social Media consultant for high-tech companies in Silicon Valley. To follow her food and wine adventures, you can follow her on Instagram and Twitter.

Valette, Chef Dustin Valette, downtown Healdsburg, Sonoma County Wine Country

Chef Valette honed his craft in some of the most celebrated Sonoma Co June 2015 150restaurants on the West Coast; including the Michelin-starred Aqua in San Francisco, Napa Valley’s Bouchon, and Dry Creek Kitchen, a Charlie Palmer restaurant in downtown Healdsburg.

Sonoma Co June 2015 154The dream of Valette Healdsburg began some 15 years ago amongst two brothers. Dustin Valette and Aaron Garzini were sitting at their father’s house overlooking the Alexander Valley. Over a glass of wine the two dreamt of opening a restaurant that showcased all Sonoma County has to offer.

Opening a restaurant together is a dream come true for both brothers.  The combination of Chef Valette’s culinary acumen Sonoma Co June 2015 152featuring fresh, local ingredients and Aaron’s savvy ability to provide a warm and authentic environment has brought these two local brothers full circle, back to the land they are from, and working together in the industry they love.

 

Sonoma Co June 2015 170Valette was born in spring 2015; Chef Valette offers the intense, flavorful, and dynamic cuisine.

House made charcuterie was a real treat. The furikake crusted Hawaiian ahi tataki; the flavors were delightful. The smoked lamb
Sonoma Co June 2015 178sausage “Banh Mi” with a twisted, bold flavor, a Vietnamese influenced dish. The chicken fried chicken with organic salad, buttermilk dressing was also fantastic.

Our favorite dish was the Day Boat Scallops en Croute, fennel, caviar, Champagne Beurre ValetteBlanc was one of the most creative scallop dish. It was balanced, tasty, smooth, and explode in your mouth.

Valette

344 Center Street
Healdsburg, CA 95448

HOURS: Dinner, Monday – Sunday, 5:30-9:30 p.m.
Lunch, Friday – Sunday, 11:30 a.m. – 2:30 p.m.

RESERVATIONS: 1.707.473.0946

Website // Twitter // Instagram // Facebook

by Manda Bear – Twitter | Instagram

About the Author
Manda Bear

Manda Bear, a former restaurant owner, has had a strong passion for food and wine from a very young age and has traveled the world dining at over one hundred Michelin Star/James Beard award winning restaurants. Currently with Dep Lifestyle Magazine San Francisco Bay Area, Manda Bear works as publisher and contributor Drink Me Magazine, @DepLifestyleMag,  @DiningOutVegas. Previously, she was a contributor for Viet Press USA, Studio 14 Magazine, and DiningOut Magazine. Additionally, Manda Bear is a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley, a PR/brand ambassador for hospitality, food, and the wine industry, as well as a Social Media consultant for high-tech companies in Silicon Valley. To follow her food and wine adventures, you can follow her on Instagram and Twitter.

Underwood Bar and Bistro, Graton, Sonoma County Wine Country

A hidden gem in West of Sonoma, Underwood Bar & Bistro is underwood_barbistro_mussellocated in the picturesque Sonoma wine country, sleepy town of Graton. About an hour drive from San Francisco, Graton is the geographical hub of Sonoma’s West County, nestled in the middle of Occidental, Santa Rosa, and Sebastopol. Underwood provides classic dishes and local wines in a laid-back bistro setting. It’s a happening spot for the locals and tourists alike on the weekend, and also offers a late-night menu.

underwood_barbistroMoroccan lamb sandwich, spicy grilled lamb sirloin, tomatoes, arugula, red onion, grilled flatbread, and French fries; that tzatziki, slightly aromatic garlicky spread made all the different. It’s a perfect sandwich to fill up before you continue your wines tasting adventure.

Underwood Bar and Bistro
9113 Graton Road
Graton, CA 95444

HOURS: Dinner, Tuesday – Thursday, Sunday, 5:30-10 p.m.
Friday – Saturday, 5:30-11 p.m.

Lunch, Friday – Sunday, 11:30 a.m. – 2:30 p.m.

RESERVATIONS: 1.707.473.0946

Website // Facebook

by Manda Bear – Twitter | Instagram

About the Author
Manda Bear

Manda Bear, a former restaurant owner, has had a strong passion for food and wine from a very young age and has traveled the world dining at over one hundred Michelin Star/James Beard award winning restaurants. Currently with Dep Lifestyle Magazine San Francisco Bay Area, Manda Bear works as publisher and contributor Drink Me Magazine,  @DepLifestyleMag,  @DiningOutVegas. Previously, she was a contributor for Viet Press USA, Studio 14 Magazine, and DiningOut Magazine. Additionally, Manda Bear is a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley, a PR/brand ambassador for hospitality, food, and the wine industry, as well as a Social Media consultant for high-tech companies in Silicon Valley. To follow her food and wine adventures, you can follow her on Instagram and Twitter.

5th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS AUGUST 27-30, 2015

LA Food Wine 2015

Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management.

LA Food Wine Alan FergieThe fifth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three nights and four days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food.

Enjoy 4 days of the decadent in food and wine with an epic epicurean event, Los Angeles Food & Wine Festival. One of the country’s premier destinations, bringing together the world’s most revered culinary talent for 3 nights and LA Food Wine ches4 days of epicurean excellence.  Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall (with closures along Grand Avenue, between 1st and 3rd street), attendees are invited to explore world-class Beverly Hills, happening West Hollywood, beach town of Santa Monica, and LA Food Wine 6upcoming downtown LA, more than 100 celebrity chefs and 200 wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, live concerts,  and experience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world.

In past years, the star-studded LA Food Wine 5 Elliot Graham Fabiolineup has included celebrated chefs such as Daniel Boulud, Curtis Stone, Dominique Crenn, David KinchGiada De Laurentiis, Rick Bayless, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Thomas Keller, Roy Choi, Michael Chiarello, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, and Graham Elliot, as well as local favorites including Tim Hollingsworth, Michael Cimarusti, Suzanne Goin, Ludo Lefebvre, Jon Shook and Vinny Dotolo, Jessica Koslow, Ari Taymor, Ori Menashe, Josef Centeno, Sang Yoon, Ben Ford, and Ray Garcia, to name a few.lexus

Marquee events slated to return include Live on Grand, Asian Night Market, the Power Lunch series, exclusive chef collaboration meals, and live musical performances from award-winning artists.

Lexus Grand Tastings
The Lexus Grand Tasting Tent at Los Angeles Food & Wine is the weekend’s most spectacular opportunity for maximum culinary LA Food Wine 1indulgence. With over 200 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year.

no kid hungryThe Los Angeles Food & Wine Festival has supported Share Our Strength’s No Kid Hungry campaign, St. Vincent Meals on Wheels and other L.A. based charitable endeavors.

LA Food Wine 3Get your tickets here: www.LAFW.com

Save the date: Thursday, August 27 through Sunday, August 30, 2015

To follow Los Angeles Food & Wine events:  www.lafw.com


Facebook
 || Twitter || Instagram || Pinterest  #lafoodwine

Photo credits: Gina Sinotte, Stefanie Parkinson, Tomo, Muscionico, and Jake Ahles

 

__________________________________

by Manda Bear

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LA Food Wine Chef MorimotoLA Food Wine SPQR

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BITE Silicon Valley Grand Tasting Recap

levisThis inauguration Bite Silicon Valley 2015 wasn’t only for foodies + techies get together, but also for a great cause, supporting two outstanding organizations in the Bay Area.

Second Harvest Food Bank of Santa Clara and San Mateo Counties (SHFB) is the trusted leader dedicated to ending local hunger in Silicon Valley. And the 49ers Foundation mission is to ‘Keep Kids Safe, on Track and in School.’

The two days Grand Tasting fill with food, wines, cocktails at the state of the art Levi’s Stadium, the home of the 49ers. There was food_bite_silicon_valleymore than 60 chefs, 30 wineries, liquor, beer, sake, and more; all come together to showcase a dynamic weekend of exceptional bites, cooking demos, and chef collaborations. Bite SV featured the industry’s leading technology experts and celebrity chefs such as including José Andrés, Michael Chiarello, Roy Choi, Dominique Crenn, Michael Mina, and Michael Voltaggio. And it’s in the heart of Silicon Valley at the newest and beautiful stadium, the host of Super Bowl 50, and the first professional football stadium to have achieved LEED Gold certification. Levi’s® Stadium is predicted Bite Silicon Valley 2015 052to be the first Californian pro sports venue to achieve net zero energy performance. There’s no place better to host Bite SV than here.

The two days Grand Tasting with over 700 guests for the first year. The two afternoons that you can get up close and personal with celebrity chefs for the first hour or so, it’s best if you get the VIP ticket so that you can attend the wine seminars. You got to meet your favorites, TV celebrities, Master Top Chefs, you name it, they were there to greet and hand you food. There was no line on both days. There were plenty of food and drinks, floating all day, except a few stations the dishes were gone after 2.5 hours. There is no place else can do a grander epicurean event for foodies + tech together like Bite Silicon Valley.

The best part of the Grand Tasting was that no food gone to waste. Bite Silicon Valley 2015 087The excellent company Feeding Forward made sure all food leftover was to deliver to feed the less fortunate. A social venture using technology to connect those with excess food to feed those in need through their mobile app. According to @FeedingForward, by saving just 5% of food from being wasted, we can feed 4 million people. Did you know that 365 million pounds of edible food are thrown away every day? Feed Forward goal is to eradicate hunger & food waste in America. Their platform enables businesses with excess edible food to fed communities in need, instantly. Please join the movement. Follow them @FeedingForward www.FeedingForward.com.

Thank you www.BiteSV.com and Octagon Culinary for an unforgettable weekend.

Some of the high-tech dishes that fans loved:

  1. Chef José Andrés used Clean Cook Stoves solar to make that tasty tacos  @CookStoves. Many attendees were wow by it, only in Silicon Valley.
  2. Revolutionary Plant-Based Dairy @KiteHillCheese, healthy, nutritious, and sustainable. The truffle Dill & Chive cheese and 2-3dcream cheese options make out of almond milk is perfect for lactose intolerance.
  3. 3DS Culinary, 3D Printing candies booth was a popular attraction for techies here.
  4. Cracker bite by @Nomiku was a big heat with a lot of home cooks and chefs.

3-motoA few of our favorite vegetarian dishes:

  1. Chef Richie Farina, Executive chef at Moto Restaurant in Chicago, Top Chef Texas contestant, with his stunningly beautiful edible garden.
  2. 2-beyondmeat-burger100% plant base meat, burger, and taco @BeyondMeat was a popular choice for vegetarian and vegan alike.
  3. Vegetarian bite by chef Charlie Parker at happening spot in Oakland @HavenOakland, Furikake Cracker, Smoke Goat Cheese, Sweet and Sour Eggplant, Mint.

Some of the tastiest dishes of all:

  1. Bite Silicon Valley 2015 055The Glazed Pork Belly bite by Michelin Starred Chef Peter Armellino @PlumedHorse, it was our favorite dish on Day 2 Grand Tasting.
  2. Txampis “Bar Soriano” by Chef Jeffrey Weiss @JeninniKWB Seared Mushroom and garlic, it was our favorite 3-mushroomdish on Day 3 Grand Tasting. It was so good that brought many foodies back to the line for second or third bite at Sunday’s Grand Tasting.
  3. Since Foie Gras is legalized again in California, it was 3-ateliercrennpopular at BITE SV. Foie Gras Mousse bite elegantly displayed on a nice wood log by Michelin Starred Chef Dominique Crenn @AtelierCrenn, it was gone an hour before the Grand Tasting over.
  4. Delicious & the most aromatic Minced Lamb Sandwich dish @DosaSF.
  5. 3-spoonbarSimply Tasty Chilled Carrot Broth, Fermented Curry, Shallot, Peanut Granola, and Basils by Top Chef finalist Louis Maldonado @SpoonBar in downtown Healdsburg.
  1. Fresh oyster prepared by Chef Yu Min Lin’s signature dressing and Chef Dan Huynh of @TheSEAbyASH of Alexander’s Steakhouse Group was a perfect dish for 95-degree hot afternoon.
  1. 3-bourbonsteakpubLocal Salmon Crudo, Pressed Caviar, Yuzu Kosho, Crème Fraiche was the most photogenic dish by chef Chris Curtis @Chefcurtiss of @BourbonSteakPub a @ChefMichaelMina restaurant.
  1. Duck and Crab Fritter bites packed with flavor by Chef Dinari Brown @CenterPlate @LevisStadium
  2. Smoked Sea Scallop with Drop Biscuit, Bacon Aioli and tomato jam by Chef Parke Ulrich @Waterbar
    Bite Silicon Valley 2015 065
  3. Have you ever tried Foie Gras Macaron? Michelin Starred Chef Dmitry Elperin @TheVillagePubCA undoubtedly delivered this savory bite.

For sweet tooth foodies, there’re plenty desserts and pastries:

  1. 3-slanteddoorFor sweet tooth Chef Charles Phan @charlesphansf  @TheSlantedDoor served Vietnamese Coconut Rice Pudding dish. We have seen chef Charles Phan countless time at many food festivals, recently at the Pebble Beach Food and Wine Festival, but he hadn’t prepared any 3-michaelminasfdesserts before. This dessert spoon bite was a real treat.
  2. Perfect chocolate Jasmine, Hibiscus, Strawberry by Chef Matt Siciliano @MattSiciliano of the Michelin Starred @MichaelMinaSF
  3. Delicious chocolate mousse dessert from chef Veronica Aroyo @BourbonSteakPub
  4. 2-iccChocolates and plenty desserts by International Culinary Institute @ICCeduWebsite: BiteSV.com
    Twitter: Twitter.com/bitesv

BITE SILICON VALLEY, DAY 2 & Day 3 with Cooking Demonstrations & Seminars

Bite Silicon Valley, Day 2 & 3, Grand Tasting, Cooking
2-chefjoseandres_kerrydiamondDemonstrations,  Seminars, Plant Based Food, Clean Energy, and Wine Industry, at Levi’s® Stadium.

Bite Silicon Valley Saturday’s Grand Tasting featured the food of celebrity chefs locally and around the country as well as the tasty wins kept on flowing. Guests got to see 3D food printing, which
3-nomikuthis would often be seen at CES in Las Vegas.  Sous vide cooking by Nomiku @Nomiku with Co-Founder/CEO Lisa Fetterman, Solar cooking by chef José Andrés, ThinkFoodGroup, @chefjoseandres.

Moderator Jordan Mackay explained why wine is an agricultural product unlike any other. How can technology improve both viticulture and vinification, particularly in drought years in California?

We got to see Tim Geistlinger, Ph.D. Vice President of R&D; Beyond Meat talked about the 100% plan- based meat, with moderator 2-beyondmeatSantosh Jayaram @SantoJay @Table8. Yellow pea is the protein based for Beyond Meat popular Beast Burger, which served at the grand tasting. @BeyondMeat on plant-based protein & a sustainable diet for the future. Tim Geistlinger also discussed on impacting the World with diet creating the future of protein with @BeyondMeat mission.

Later was chef José Andrés, ThinkFoodGroup, @chefjoseandres talked about believing in the power of food as an agent of change at Bite Silicon Valley. Investing in solution, finding the less fortunate Bite Silicon Valley 2015 043jobs, feed them with food, affordable food for all, and Chef Andrés’s goal is to help people. Before you help others, you have to learn how to help them right! Investing in the people, in your community, making a difference in our community, seems to be the message of chef José Andrés this entire conference.

Bite Silicon Valley 2015 086Chef José Andrés demonstrated with AlSol Solar Cookstove outdoor to serve the crowd the popular tacos. He talked about poverty in the U.S. and around the world, as well as how we can be smarter on spending our money, return on our investment. We need to make sure we do not put people in misery. With technology from Silicon Valley, we can change that. Stop talking about what you do, start doing it, solve the problems with clean energy.

Bite Silicon Valley 2015 051In conclusion, “There’s no easy solution to this problem. But we raise awareness on this issue of clean energy.” Kerry Diamond, Editor in Chief of @YahooFood @kerrydiamond.
Cooking demonstrations with Francisco Migoya, Modernist Cuisine, Top Chef Michael Voltaggio, Ink Restaurant in LA.

Bite Silicon Valley 2015 073Wine Seminar was another popular event, talked about Apps, Snaps, Maps: Technology Takes on the Wine Industry. With San Francisco-based moderator, Alder Yarrow of Vinography.com and Cibo, for a lively investigation of how technology impacts the way we drink, learn, buy and share wine. With guest speaker Kim Beto and others, guests got to drink some delicious wines line up while engaging with speakers

Bite Silicon Valley 2015 069On day 3, Wine growing in an era of Digital & Drought with @mydailywine @ClarkRSmith @jorgrama @Gonzalez_Rave @PinotMaven

@Gonzalez_Rave said to stay honest with her fruit to create the best wine.

“99+% or 25,000 winemakers out there in the U.S. make less than 200 cases of wines, support them, because they don’t have the voice. They don’t’ have the resources to get their wines on the groceries store shelves.” @ClarkRSmith

Chef Michael Voltaggio @MVoltaggio shares his experiences in 13 countries: “Technology connects. Food unites people.” 

3-motoIt was a wrap at Bite Silicon Valley with Food Tech Sous Vide trail blazer Lisa Q. Fetterman from @Nomiku hosted by @kerrydiamond. We got try that tasty cracker at Nomiku station. 

With over 60 chefs, 30 wineries, 20 speakers, and all for a great cause, Bite SV benefits Second Harvest Food Bank of Santa Clara & levisSan Mateo Counties and the 49ers Foundation.  Unlike other Food & Wine Festivals in Las Vegas, South Beach or Aspen, where celebrity sightings, fancy dinners, after-parties, and happy hours sponsored by many luxurious high end brands; Bite was a successful food + wine + tech + innovation festival, like no other, where ideas, issues, awareness, and solutions were raised and together we will make this world a better place. We’re so  looking forward to BITE Silicon Valley 2016.

AUTHOR:
To follow her food and wine adventure, you can follow her on:

Instagram: @1mandabear
Twitter: @1mandabear and @DepLifestyleMag

 

Bite Silicon Valley, Day 1, How Can We Shape The Future of Food, Health, and Technology, at Levi’s® Stadium

Bite Silicon Valley, Day 1, How Can We Shape The Future of Food, Health, and Technology to help our Growing Population, End Food Waste, Create Affordable Food for All, and GMOs Debate Conference, at Levi’s® Stadium

The Bite Silicon Valley, the nation’s first-ever FESTIVAL exploring bitesvthe intersection of food + tech, at Levi’s® Stadium June 5-7, 2015 has come to a close, marking the very first year of the best and the brightest in the worlds of culinary, chefs, innovators, pioneers, winemakers, and tech all got together in the heart of Silicon Valley. With over 60 chefs, 30 wineries, 20 speakers, and all for great cause, Bite SV chef_jose_andres_chef_michael_chiarellobenefits Second Harvest Food Bank of Santa Clara & San Mateo Counties and the 49ers Foundation. Unlike other Food & Wine Festivals in Las Vegas, South Beach or Aspen, where celebrity sightings, fancy dinners, after-parties, and happy hours sponsored by many luxurious high end brands; Bite has been a successful food + wine + tech + innovation festival, like no other, where ideas, issues, awareness, and solutions were raised and together we will make this world a better place. We’re humbled and truly honored to attend Bite SV and joined favorite chefs and Bite food_bite_silicon_valley2Silicon Valley to make a difference in our community.

Now that the show was over, here are a few highlights of DAY 1 conference, from Bite Silicon Valley 2015, Dep Lifestyle Magazine team got to attend this past weekend.

On day 1:

We got to listen to opening keynote speaker, one of Time Bite Silicon Valley 2015 021Magazine’s “100” Most Influential People and awarded “Outstanding Chef” by the James Beard Foundation chef Jose Andres of ThinkFoodGroup. Along with Michiel Bakker, Director, Global Food Program, Google, Danielle Nierenberg, President, Food Tank, and moderator Dorothy Cann Hamilton, Founder & CEO, The International Culinary Center.

What Are You Doing to Enable The Planet to Feed 9 Billion People?

“Food is the most important energy. Food moves everyone. Food is not a problem. Food is a solution for us now and the future. How are we going to feed the 9 billion people? The rich & the poor are all interconnect. Food is lifting us up, not bringing us down. We need to use technology to solve food waste & to save the hungers. Food can change the world. And we are in the best place in the world to start that conversation NOW.” Chef Jose Andres was passionate about this as he always has been committed advocate of food and hunger issues.

“If you focus on something, change will happen. Don’t wait for Bite Silicon Valley 2015 020perfect solution, act today! Done is better than perfect.” by Michiel Bakker. He shared Google vision: “To inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.” How can we help people to be at their best today, tomorrow and over the long haul through food (experiences)? And Google goal: “Move people to a balanced-plant-centric diet. And how do we increase appeal of plant-based proteins?”

“Forward thinking, connecting people together and how to get people together moving forward with food.” By Dorothy Cann Hamilton

Inspiration note by Danielle Nierenberg: “Food Tank is committed to showcasing best practices to implement change.”

bite1The Millennials how they are engaged with food, it’s our generation to solve this ongoing world’s problems. With technology moving forward, celebrity chefs, world leaders, scientists, and community, together we can solve this problem by minimizing, reversing, and conserving.

The Challenge of Food Waste – Moderator Kerry Diamond, Editor in Chief, Yahoo Food.

“Waste food = profit, I’m an entrepreneur, I guarantee you I want to make profit = no food waste.” Chef Jose Andres

“100% “nasty goods”, sell healthy food to kids, Robert Egger Founder LA Kitchen & DC Central Kitchen, said he is seriously thinking about branding it!

Bite Silicon Valley 2015 028Follow @UglyFruitAndVeg @EndFoodWaste food is the single largest source of waste in the US. EndFoodWaste.org is the website and campaign created and managed by volunteer food waste activist Jordan Figueiredo.  In the world, 33% of our food is wasted while 1 in 7 people are food insecure and 10% of our human-made emissions come from the food we waste.  It is through the intersection of those issues, as the environmental and social challenges of our time that sparked the website motto “To End Food Waste, Hunger, and Climate Change. All at the Same Time.”  Bringing these 3 issues together provides greater awareness and inspiration as they are very well connected in problem and in solutions such as food waste prevention and food recovery, among other things.

“LA restaurants food waste is coming to an end. Profit should not food_bite_silicon_valleyleaving your community, and think of social responsibility, we should End Food Waste now.” Robert Egger. He mentioned that LA serves local food and keeps the money in the local community, especially for the public sector. Uncensored Egger added: “Could “Fuck Waste” be the “Got Milk?” slogan for Food Waste?” Then he gives us one of his best advise “First to follow, last can lead”, food can reveal that power that we all have!” More food ends up in landfills than plastic or paper and that’s fact.

According to the USDA, in 2013, 14.7 million or approximately 20 percent of children in the U.S. lived in poverty, that’s 1 in 5 children, how can we end food waste? And share ii with the less fortunate? How can food waste be such a big problem?

Hampton Creek, Josh Tetrick, CEO/Founder, a technology company hampton_creek_josh_tetrickpioneering in food and selected by Bill Gates as one of the three shaping the future of food. It has a mission to bring healthier and affordable food to everyone, everywhere, using the world’s untapped plant kingdom. Hampton Creek is the fastest-growing food company on Earth.

“Everything I do right now is making a machine that makes an impact in this world.” Good people will do good. Just make it easy. What would it look like of we started over? We don’t have to be victims of the supply chain” Tetrick added.

The Story of Loco’l – Bringing Restaurants to Food Deserts.

Bite Silicon Valley 2015 032Chef Roy Choi, who is celebrated for “food that isn’t fancy” and is known as one of the founders of the food truck movement. He shared with us Loco’l, his new fast casual concept aimed at food deserts, will be open later 2015 in Watts, a neighborhood in Los Angeles, as well as in the Tenderloin, San Francisco in the near future.  Chef Roy Choi is making a difference in our community 1 food truck at a time. We got to serve our community first! Support your community by follow him on Twitter @RidingShotgunLA and @welocol for news and updates along the way.

“We’re bring the best motherfucker here to you, but they came from Watts, Tenderloin that culture, that life will change. I trust the intelligence of the public. We want to serve the public good food. They don’t need to know who we are (chefs). Culture, food, life, there is a whole landscape out there. It’s a journey, not to be adulty about food.” Uncensored chef Roy Choi, got the crowd cheering up for him.

“He brings his soul, his food, and his passion to the people. He’s amazing. He’s a hero.” Chef Jose Andres praised Chef Roy Choi in closing.

The Renewed Debate About GMOs

On the last discussion of the conference, Bite SV debated about the Bite Silicon Valley 2015 038controversial of GMOs, Dr. Robert Fraley, EVP and CTO of Monsato and Chef, TV Host, Farmer, + Vintner Michael Chiarello discussed about the need to feed a growing population and overcome adverse growing condition, what roll GMOs play.

“Without profitability there is no sustainability. The sufficient food, since 1980, the bad news is that 256% people are over nourished, we can re-distribute the calories from the over nourished to the under nourished. Decrease emotional calories, it’s all about calories distribution in our population, take us back to 1900.” Chef Michael Chiarello.

wife_chef_michael_chiarelloMany of American are now malnourished. They are over nourished. Our eating habits have changed drastically in the last few decades. Even in California, according UCLA Center for Health Policy Research and California Center for Public Health Advocacy, 1 in 3 children are obesity, how did we get here? And 1 in 5 children in this country are hungry every day. How can we change this?

$15 an average meal cost for an American is about a week wage for 4 billion people in the world. This is fact from Dr. Robb Fraley. By 2050 we need to produce more food than ever before in history. We have to reduce and conserve to feed the population, and we need to be able to do it all facing the climate change, together we can.

“I wake up every day for the last 35 years, thinking what I leave for dr_robert_fraley_chef_chiarellomy kids. That’s what thrive me. Innovation in food is what we do.” Dr. Robb Fraley. Collaborating for change: discussed how Monsato broadly licenses technologies around the world to help farmers. GMOs panel talked about Hybridization and genetic modification are the same thing; the difference is the warp speed.

Audiences asked what would Dr. Robb Fraley do different if he could. He replied: “I would start with the trust by the consumers, that’s how I would start over.” IN the end, an interesting point Dr. Robb Fraley stated that not only Monsato a_chef_jose_andresagainst GMOs labeling because only 5 percent of food that needs it; but the public also voted down on this proposition 37.

In closing of the conference Day 1, the speakers and the audiences all agree that we need to reduce, conserve, and little by little than nothing at all.

Author: Manda Bear

To follow her food and wine adventure, you can follow her on:

Instagram: @1mandabear
Twitter: @1mandabear and @DepLifestyleMag

Le Cirque Restaurant at Bellagio Hotel, Las Vegas, NV – Chef Wilfried Bergerhausen

Chef_Wilfried_Bergerhausen2     Le Cirque is owned by Sirio Maccioni and family in New York City, a French with contemporary influences under new executive chef Wilfried ‘Wil’ Bergerhausen. The French native, he earned his certificate of cooking (B.E.P.) at the prestigious Paul Augier in Nice, France. He went on to earn a bachelor degree in culinary arts management. He trained with “Le Nôtre” and was chosen to assist M.O.F. Chef Eric Finon at the National Competition of Artistic lecirque_pea_soupCooking in France which was a preliminary qualifier for ‘The Bocuse d’Or’. He also worked at “Le Sud”, restaurant “Villa Des Lys”, 2 Michelin Star restaurant “L’Oasis” lecirque_lambin La Napoule, and 3 Michelin Starred Joël Robuchon, then became chef de cuisine of Michael Mina restaurant at Bellagio. Now Chef Bergerhausen is managing one of the most prestigious Michelin Starred restaurant on The Strip, Le lecirque_hamachiCirque, at the Bellagio Hotel.

I got to try at least a dozen dishes from him, everything was delicious, but this “Le Crabe et Caviar” with Maryland Blue Crab and Russian Osetra Caviar, 24K gold flake, and Salmon Roe topping it off in style, was the most lecirque_caviar_blue_crab_24kgold_salmonroe2memorable dish of all. The dish presented elegantly on a pile of
rocks, colorful flowers, and finish off with dry ice smoke. It was truly magical and theatrical just like how Las Vegas shows are. On that first bite, the saltiness of caviar, blends with the blue crab meat, and the salmon row, all popping up on your tongue in harmony, you can forget the world for a moment. This dish is as decadent and Michelin Star worth it dish as it gets.

lecirque_spring_frog    I’m falling in love with Le Cirque all over again because of this dish this “Le Crabe et Caviar” dish, and this 28 years young, handsome, and talented chef Wil Bergehausen. It won’t be long before this restaurant becomes one of lecirque_1982_chavelier_macaronthe hardest reservations to get in Las Vegas.

Le Cirque at Bellagio Hotel, Las Vegas
HOURS: Dinner, Tuesday – Sunday, 5:30 p.m. – 10 p.m.
RESERVATIONS: Required by calling (702) 693-8100
Website: www.bellagio.com/restaurants/le-cirque.aspx
Instagram: www.Instagram.com/LeCirqueLV
Facebook: https://www.facebook.com/LeCirqueLasVegas

Manda Bear

 

Author: Manda Bear

To follow her food and wine adventure, you can follow her on:

Instagram: https://instagram.com/1mandabear
Twitter: https://twitter.com/1mandabear

Guy Savoy Restaurant at Caesars Palace Hotel, Las Vegas, NV, Chef Mathieu Chartron

The 2 Michelin Starred Restaurant Guy Savoy, featuring delicate, Guy_Savoy_caviaracclaimed French masterpieces created by the famed chef. Designed to emulate the menu of his Paris restaurant. The rich, velvety traditional French cuisine can only be described as a “melt in your mouth” splurge. If you want to celebrate that special occasion in style, Guy_Savoy_KrugRestaurant Guy Savoy houses the only Krug Chef’s Table in the United States. If you’re looking for a quick drink or after-dinner libation, check out the Cognac Lounge with impressive list of Cognacs, the rare Perfection by Hardy, Hennessy Ellipse and Hine Talent all exclusively offered at Restaurant Guy Savoy.

Guy_Savoy_lobsters     The young and talented executive chef Mathieu Chartron’s passion for food began at an early age at his parent’s Michelin Starred restaurant in Saint Donat sur L’Herbasse, a small town in France. He began culinary school at the age of 16, and started at Michelin-starred restaurant Bouvarel in Saint Hilaire du rosier, Guy_Savoy_langoustineFrance, then prestigious Restaurant Guy Savoy in Paris. Chef Mathieu Chartron then moved to Restaurant Guy Savoy at Caesars Palace. This year, he has been named a semifinalist for the 2015 James Beard Awards. Chef Chartron is recognized as a semifinalist for the Rising Star of the 2015 category, Guy_Savoy_langoustine (2)from nearly 35,000 submissions, an honorable achievement that only a few chefs have dreamt of.

On this visit, I got to try some of the classic dishes of Guy Savoy such as Artichoke and Black Truffle Soup, the decadent Caviar, Guy_Savoy_chef_mathieuLobster Salad, and more but the one that won me over was the Langoustine variations: 1. Asparagus “bavaroise” stuffed with Langoustine Tartare, topped with Country Side Bread Crouton Asparagus Brunoise and Salmon Roe, Péquillo Pepper Purée. 2. Seared Langoustine à La Plancha, Tomato Concassé and Cilantro Emulsion. 3. Langoustine custard, topped with Dill Espellette Pepper and Crouton. If this dish doesn’t make you go WOW, I’m not sure what will. A must order dish this when you visit Guy Savoy.

Guy Savoy at Caesars Palace Hotel, Las Vegas
HOURS: Dinner, Wednesday – Sunday, 5:30 p.m. – 9:30 p.m.
RESERVATIONS: 1.702.731.7286
Website: https://www.caesars.com/caesars-palace/restaurants/guy-savoy
Twitter: https://twitter.com/mchartron
Instagram: https://instagram.com/mchartron26/

Manda Bear

 

 

Author: Manda Bear
To follow her food and wine adventure, you can follow her on:  Instagram: https://instagram.com/1mandabear
Twitter: https://twitter.com/1mandabear

StripSteak at Mandalay Bay Hotel, Las Vegas, NV, Chef Gerald Chin


     StripSteak, a Modern American Steakhouse by entrepreneur chef Chef Gerald Chin - LambMichael Mina. The Executive Chef Gerald Chin, started at 16 in the kitchens of some of the top restaurants in New York, including Tavern on the Green, Judson Grill (Chef Bill Telepan) and the private membership-only Piping Rock Club (Certified Master Chef John Johnstone). Chef Gerald, The Culinary Institute of America in Hyde Park, New York graduated, was the opening team of Bradley Ogden, James Beard Best New Restaurant Award. Then he was the Chef Gerald Chin - Wagyuopening team for the 3 Michelin Starred Joël Robuchon at the Mansion. He was also PiPS opened and in full operation in NYC, Celebrity Chef Rick Moonen as Chef de Cuisine for his restaurant RM Seafood, and then Chef de Cuisine for The Cosmopolitan of Las Vegas May 13 036Vegas. Now Executive Chef at StripSteak, where he serves modern American fare with a focus on all natural Certified Angus Beef and American Wagyu cuts of beef cooked over wood, Slow-Poached Prime Ribs that are cooked in their own juices for eight hours; American Kobe Beef Short Ribs with Horseradish-Celeriac Puree and Red Wine Jus, and more.

Chef Gerald Chin - caviar     Only a few chefs that I can honestly say, I’ve tried their food for the last decade, Chef Gerald Chin is one of the less than a handful chefs that I have followed for this long at Bradley Ogden, RM Seafood, and Joël Robuchon, and now here at StripSteak, just like wine, Chef Gerald food is getting better and better each time.

On this visit, Chef Gerald Chin fed me with Wagyu steak, lamb, StripSteak_duck_candybone marrow, caviar, and the best of all, this Duck Prosciutto aka Duck Candy Canes, Cherries, Pickled Mustard Seeds, Cornichon Puree, Fresh Cherry Glazed. I don’t eat much eat candy, because I love savory too much. However, if this was in candy shop, this “Duck Candy Canes” will be the first candy I devour.

StripSteak at Mandalay Bay Hotel, Las Vegas
HOURS: Dinner, Monday – Sunday, 5:30 p.m. – 10 p.m.
RESERVATIONS: 1.702.632.7414
Website: http://www.mandalaybay.com/dining/stripsteak/
Twitter: www.Twitter.com/StripSteakLV
Facebook: https://www.facebook.com/pages/Strip-Steak/100719936663870

Author: Manda Bear
To follow her food and wine adventure, you can follow her on:  Instagram: https://instagram.com/1mandabear

Twitter: https://twitter.com/1mandabear