Four Seasons Recipe Book - XFA

A TASTE OF FOUR SEASONS
DECEMBER 6, 2012

WWW.TASTE.FOURSEASONS.COM
Designed as our virtual kitchen table, Taste is an online embodiment of everything epicurean at
Four Seasons dining destinations. It is an interactive site that mirrors each one of our restaurants
signature vibrant design, exceptional cuisine and personalized service. This e-cookbook ofers a
sampling of what makes Taste and the amazing community of Four Seasons chefs so unique.
As you explore Taste, youll nd signature series that awaken your senses and invite your participation.
With One Ingredient, Three Ways, youll trace the global journey of a single ingredient say an
apple, cofee bean, or crawsh as it travels through the kitchens of our chefs who use it to bring
their own imaginative dishes to life.
How can you participate? Vote on your favorite dish or try your hand at crafting one of these
culinary creations in your own kitchen, sharing your results with fellow Taste gourmands through
Instagram or Twitter. Have a favorite ingredient youd like to see our chefs tackle? Submit your ideas
for future columns. The possibilities are endless but all aim to create an ever-increasing community
of food lovers who long to learn, share and experience what the world of Four Seasons Taste has
to ofer.
Taste features mouth-watering photographs and world-class recipes, as well as a comprehensive
listing of Four Seasons restaurants and bars around the world where you can savour the experience
in person. Tips and advice, pairing suggestions and exclusive behind-the-scenes content from our
top chefs, sommeliers, and mixologists from over 200 gourmet kitchens worldwide are woven
throughout the site, rounding out the experience.
With international inspiration and extraordinary expertise, Taste brings the Four Seasons dining
experience home for aspiring gourmands, amateur cooks and culinary voyeurs. We invite you to
pull up a chair, pour a glass of wine and join the conversation this e-cookbook, lled with an
international collection of recipes, is only an appetizer for what's to come.
WELCOME TO A TASTE OF TASTE
THE NEW INTERNATIONAL EPICUREAN COMMUNITY BROUGHT TO YOU BY
FOUR SEASONS HOTELS AND RESORTS
FEATURED PROPERTIES:
Four Seasons Hotel Alexandria at San Stefano
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Four Seasons Hotel Amman
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Four Seasons Hotel Atlanta
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Four Seasons Hotel Austin
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Four Seasons Hotel Baku
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Four Seasons Resort Bali at Jimbaran Bay
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Four Seasons Resort Bali at Sayan
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Four Seasons Hotel Baltimore
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Four Seasons Hotel Bangkok
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Four Seasons Hotel Beijing
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Four Seasons Hotel Beirut
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Four Seasons Resort Bora Bora
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Four Seasons Hotel Boston
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Four Seasons Hotel Gresham Palace Budapest
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Four Seasons Hotel Buenos Aires
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Four Seasons Hotel Cairo at Nile Plaza
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Four Seasons Hotel Cairo at The First Residence
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Four Seasons Resort Carmelo, Uruguay
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Four Seasons Resort Chiang Mai
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Four Seasons Hotel Chicago
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The Ritz-Carlton, Chicago
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Four Seasons Resort Costa Rica at Peninsula Papagyo
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25
Four Seasons Resort and Club Dallas at Las Colinas
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Four Seasons Hotel Denver
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Four Seasons Hotel Doha
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Four Seasons Hotel Dublin
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Four Seasons Hotel Firenze
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Four Seasons Hotel des Bergues Geneva
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Four Seasons Tented Camp Golden Triangle
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Four Seasons Hotel Guangzhou
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Four Seasons Hotel Hampshire
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Four Seasons Hotel Hangzhou at West Lake
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Four Seasons Resort Hualalai at Historic Kaupulehu
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Four Seasons Resort Lna'i at Manele Bay
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Four Seasons Resort Maui at Wailea
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Four Seasons Hotel Hong Kong
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Four Seasons Hotel Houston
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Four Seasons Hotel Istanbul at Sultanahmet
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Four Seasons Hotel Istanbul at the Bosphorus
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Four Seasons Resort Jackson Hole
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Four Seasons Resort Koh Samui
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Four Seasons Resort Langkawi
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Four Seasons Hotel Las Vegas
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Four Seasons Hotel Ritz Lisbon
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Four Seasons Hotel London at Canary Wharf
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Four Seasons Hotel London at Park Lane
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Four Seasons Hotel Los Angeles at Beverly Hills
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Beverly Wilshire in Beverly Hills (A Four Seasons Hotel) ........
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Four Seasons Hotel Westlake Village
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Four Seasons Hotel Macau
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Four Seasons Resort Maldives at Kuda Huraa
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Four Seasons Resort Maldives at Landaa Giraavaru
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Four Seasons Resort Marrakech
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Four Seasons Resort Mauritius at Anahita
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Four Seasons Hotel Mexico, D.F.
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Four Seasons Hotel Miami
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Four Seasons Hotel Milano
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Four Seasons Hotel Mumbai
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Four Seasons Resort Nevis
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Four Seasons Hotel New York
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Four Seasons Resort Palm Beach
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Four Seasons Hotel Silicon Valley at Palo Alto
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Four Seasons Hotel George V, Paris
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Four Seasons Hotel Philadelphia
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Four Seasons Hotel Prague
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Four Seasons Hotel Shanghai Pudong
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Four Seasons Resort Punta Mita
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Four Seasons Hotel Riyadh at Kingdom Centre
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Four Seasons Hotel San Francisco
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Four Seasons Resort The Biltmore, Santa Barbara
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Four Seasons Resort Rancho Encantado Santa Fe
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Four Seasons Resort Scottsdale at Troon North
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75
Four Seasons Hotel Seattle
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Four Seasons Safari Lodge Serengeti, Tanzania
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Four Seasons Resort Seychelles
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Four Seasons Hotel Shanghai
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Four Seasons Resort Sharm El Sheikh
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Four Seasons Hotel Singapore
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Singapore Regent
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Four Seasons Hotel St. Louis
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Four Seasons Hotel Lion Palace St.. Petersburg
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Four Seasons Hotel Sydney
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The Four Seasons Hotel Tokyo at Marunouchi
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Four Seasons Hotel Toronto
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Four Seasons Resort Vail
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Four Seasons Hotel Vancouver
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Four Seasons Hotel Washington D.C.
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Four Seasons Resort Whistler
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RECIPE
INGREDIENTS:
SEAFOOD FETTAH
EXECUTIVE CHEF HOSSAM SAIID, FOUR SEASONS HOTEL ALEXANDRIA AT SAN STEFANO
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WHATS THE BEST PART ABOUT COOKING IN YOUR
CITY?
Working in Alexandria we are really lucky to
be located on the Mediterranean and with that
goes Fresh Seafood. Te whole city seems to
revolve around the fresh seafood that comes out
of the sea.
WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN
AND WHAT IS IT USED FOR?
Our "Egg Oven". designed to cook large
amounts of eggs in their shells.
WHAT DO YOU PREDICT WILL BE THE NEXT BIG
INGREDIENT?
Middle Eastern food is earning itself more space
on North American menus due to the fact that
not only is it delicious but also pretty healthy.
3 pita bread
cup, plus 2 tbsp (155 ml)
5 garlic cloves, minced
1/3 cup (75 ml) cumin, divided
cup plus 1 tbsp (200 ml) short grain rice
3 oz (100 g) mixed diced seafood
4 cups (1 L) sh stock
2 tomatoes, pureed
2 tsp (10 ml) tomato paste
2 tbsp (30 ml) white vinegar
7 oz (200 g) sea bass
5 oz (150 g) calamari
8 oz (250 g) shrimp
cup (60 ml) lemon juice
3 tbsp (45 ml) coriander
Salt and pepper, to taste
INGREDIENTS FOR GARNISH:
1 cups (375 ml) mixed greens
3 tbsp (45 ml) sumac
METHOD:
1. Rip pita bread into bite-sized pieces. In a saut pan,
heat about 2 tbsp (30 ml) of butter, then add pita
pieces and saut until golden brown and crisp. Put
these pieces in a glass baking dish and set aside.
2 servings
2. To the same saut pan add 2 tsp (10g) butter,
salt, 2 cloves of minced garlic, and half the cumin.
Saut until you can smell the cumin aroma, then
add fried pita pieces. Stir to coat the pita, then
place pita back into glass baking dish. Set aside.
3. Heat 2 tbsp plus 1 tsp (35 ml) butter in a medium
sized pot. Add the rice and saut until some of the
rice turns opaque. Add mixed diced seafood and
saut until its about half cooked, about 5 minutes.
Add 2 cups (500 ml) water and salt to taste. Bring to
a boil, cover and simmer until tender. Test the rice
for doneness after about 35 minutes.
4. In a medium pot, add sh stock and 3 tbsp plus 1
tsp (50 ml) butter. Bring to a boil, and simmer for
5 minutes. Pour some of this sauce on top of the
pita pieces in the glass dish, just enough to saturate
the pita.
5. Layer cooked rice over the pita, then slowly ladle
the sh sauce over the rice, making sure the sauce
is just level with the rice by looking through the
sides of the glass dish. The sauce should reach just
the top of the rice.
6. In a small pot, add 2 tbsp (30 ml) butter, tomato
puree, tomato paste, 2 cloves of minced garlic, the
remaining cumin, vinegar and salt and pepper. Heat
and stir until smooth and you can smell the aroma.
The sauce should be thick and not watery. If too
thick, add some water to thin it out. Once done,
spread sauce on top of the rice to cover.
7. In a medium bowl, season the sea bass, calamari
and shrimp, with remaining garlic, coriander, lemon
juice and salt and pepper. Grill seafood until cooked
and place on top of rice.
TO SERVE: Toss mixed greens with sumac and place
on top of the dish. Serve and enjoy.
4
RECIPE
INGREDIENTS FOR FALAFEL BURGER:
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1/3 lb (150 g) dried chickpeas that have
been soaked overnight
2 garlic cloves
6 tbsp (90 ml) chopped parsley
chili pepper
tsp (1 ml) salt
tsp (1 ml) each, cumin and coriander powder
1 1/3 lb (600 g) ground beef
METHOD:
1. In a food processor, pulse together the
chickpeas, garlic, parsley and chili. Add salt,
cumin and coriander and mix well pulse
mixture together until well combined.
2. Mix together the ground beef with the Falafel
mix and shape it into 4 burgers. Set aside until
ready to grill.
INGREDIENTS FOR MASHEWEH
(GRILLED VEGETABLE) MARMALADE:
2 garlic cloves
2 medium tomatoes
1 small red bell pepper
1 medium onion
chili pepper
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) ketchup
4 servings
METHOD:
1. Preheat oven to 350F (180C). On a large pan,
place garlic tomatoes, bell peppers, onion and
chili. Toss with olive oil and salt and pepper, and
roast for 20 minutes.
2. Remove from oven and cool. Roughly chop
with ketchup and set aside.
INGREDIENTS TO BUILD BURGERS:
4 burger buns avored with cumin, if available (or
use regular burger buns)
8 romaine leaves
3 tomatoes, sliced and grilled
2 small onion, sliced into rings and grilled
4 tbsp (60 ml) hummus dip with parsley
1 lb (450 g) homemade French fries
METHOD:
1. Toast the buns, spread the hummus dip on
them, then add sliced tomato, onion, lettuce
and grilled falafel beef burger. Serve with
masheweh marmalade and homemade
French fries.
FALAFEL BEEF BURGER
IN CUMIN BUN, WITH MASHEWEH MARMALADE
EXECUTIVE CHEF FRANK RUIDAVET, FOUR SEASONS HOTEL AMMAN
WHATS THE BEST PIECE OF ADVICE YOU COULD SHARE WITH HOME COOKS?
Don't take yourself too seriously!
WHATS THE MOST MEMORABLE MEAL YOU EVER ATE?
It was my last of many days in new York city, and we went to a
restaurant called Daniel in the city with some friends. Chef Daniel
came to the table with a basket full of white trues and we had an
eight course meal. Needless to say it was pretty memorable!
WHO'S YOUR PERSONAL FOOD IDOL AND WHY?
Jean-Georges Vongerichten, having worked with him for many years,
he's such great visionary and is always two steps head of the game.
CRAB MAC N CHEESE
EXECUTIVE CHEF ROBERT GERSTENECKER, FOUR SEASONS ATLANTA
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I have a hair dryer in my kitchen. I use it to
separate the chafe from the cocoa beans when
making chocolate.
WHATS THE BEST PIECE OF ADVICE YOU COULD SHARE
WITH HOME COOKS?
Jamie Oliver.....might sound a strange, with all the
gures in the culinary scene, but he strikes a cord
with me on the topic of good simple food. I nd his
simple approach and his commitment to the grass
roots philosophy admirable.
WHATS THE BEST PART ABOUT COOKING IN YOUR CITY?
Te best part of cooking in Atlanta is that we are
in the southern region. Tis area, as a whole, is just
really starting to understand its agriculture capacity.
I think it has been very under-valued and I predict
it will be the next big, boutique farming region. It
is so diverse and has many favorable micro-climates
in a relatively small geographic area. Its an exciting
time to cook in the south.
RECIPE
INGREDIENTS:
METHOD:
1. In a medium pot, combine heavy cream, milk, bay leaf
and thyme and bring to boil. Remove from heat and let
steep for 10 minutes. Strain cream mixture and pour it
back into the pot.
2. Place pot on low heat and add cheeses one at a time,
stirring and allowing each to melt before adding another.
Note - do not allow sauce to boil.
3. Add in lemon juice and salt and pepper to taste.
4. In a large pan, saut shrimp in some butter until just
done. Add crab meat and fresh cooked pasta. Toss
with desired amount of warm cheese sauce and nish
with chopped parsley, salt and pepper to taste.
2 cups (500 ml) heavy cream
1 cup (250 ml) milk
1 bay leaf
1 sprig thyme
2 tbsp (30 ml) Boursin cheese
cup (60 ml) crumbled blue
cheese (optional)
2 cups (500 ml) grated
white cheddar
3 tbsp (45 ml)
Parmesan cheese
Lemon Juice, to taste
1 lb (450 g) rock
shrimp, cleaned
butter
6 oz (180 g) lump crab
meat, cleaned
1 lb macaroni, cooked in
salted water
Chopped parsley
Salt and Pepper, to taste
RECIPE
INGREDIENTS:
METHOD:
1. In a bowl, mix all ingredients together except the 6
reserved shrimp, avocado, and cilantro. Refrigerate
for about 30 minutes.
2. Remove mixture from the refrigerator and fold in the
avocado and cilantro, and season to taste.
3. Place into bowls and garnish with the reserved whole
shrimp and a few sprigs of cilantro. Serve with warm
plantain chips (as we do at TRIO), lavash or pita chips.
TEXAS SHRIMP & SNAPPER CEVICHE
CHEF DE CUISINE GRANT MACDONALD, FOUR SEASONS HOTEL AUSTIN
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INGREDIENT?
Digging deep in to our local traditions, to nd
lost recipes, and techniques that evoke a deeper
understanding of place.
WITH HOME COOKS?
Shop for vegetables rst. Pick something beautiful
and perfect and build the dish around it.
WHOS YOUR PERSONAL FOOD IDOL AND WHY?
Christian Delouvrier, who taught me that
simplicity is the most valuable and most
dicult thing to achieve.
3 cups (750 ml) Snapper, cut
into inch (1 cm) cubes
12 U 12-15 Texas Shrimp, 6
cut into small pieces, and 6
reserved for garnish
1 orange, zested and juiced
2 lemons, zested and juiced
6 limes, juiced (zest 3 of the
limes and reserve)
4 watermelon radishes,
shaved and cut into pie
shapes
5 tomauntilos, shaved and
cut into pie shapes
12 radishes, shaved
3 jalapeos, seeds and stem
removed nely diced
1 bunch spring onions, sliced
on bias
3 tbsp (45 ml) dahna dahl
(attened, toasted coriander
seeds, available at Indian
markets)
2 tbsp (30 ml)
elderower syrup
1 tbsp (15 ml) honey
3 avocados, diced
2 bunches cilantro,
chopped, with some sprigs
reserved for garnish
6 servings 6-8 servings
RECIPE
INGREDIENTS FOR EGGPLANT SALAD:
TUNA TARTARE, EGGPLANT, TOMATO CUMIN MAYONNAISE
EXECUTIVE CHEF GREG BUNT, FOUR SEASONS RESORT BALI AT JIMBARAN BAY
WITH HOME COOKS?
If you cook meat or poultry for 20 minutes,
rest it for the same cooking time loosely
covered with foil.
Pigeon with calamansi honey on Lamma Island,
Hong Kong
Jamie Oliver because he is nancially successful
in a very challenging industry
3 medium eggplants, sliced into inch
(1 cm) rounds
Olive oil for frying
cup (125 ml) parsley
4 tomatoes, peeled, seeded and diced
1 tbsp (15 ml) cumin seeds, toasted and ground
1 lemon, juiced
METHOD:
1. Heat inch (1 cm) olive oil in a large pan and
fry the eggplant rounds until dark brown all over.
Remove eggplant and place in a bowl.
2. Add the parsley to the hot oil, reduce the heat
and add the tomato and cumin and cook for two
minutes stirring constantly. Return the eggplant
to the pan and cook for an additional 5 minutes.
3. Add the lemon juice and season to taste.
INGREDIENTS FOR CUMIN MAYONNAISE:
cup (125 ml) plus 2 tbsp (30 ml) olive oil, divided
2 tsp (10 ml) ground cumin
1 egg yolk
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
METHOD:
1. Heat 3 tbsp (45 ml) of olive oil with the
ground cumin and let infuse for 5 minutes.
Cool completely, then combine cumin oil
with the remaining olive oil.
4 servings
2. Place the egg yolk and mustard in a bowl.
Slowly whisk in the cumin oil until it turns
into mayonnaise. Add lemon juice to taste.
INGREDIENTS TO SERVE:
10 oz (300 g) tuna loin, diced
1 tbsp (15 ml) extra virgin olive oil
4 oz (120 g) eggplant salad
2 tbsp (30 ml) cumin mayonnaise
4 chives, nely chopped
3 tbsp (45 ml) grated fresh horseradish
TO SERVE:
Combine the tuna and olive oil and toss to coat.
Season with lemon juice. Place eggplant salad in
centre of plate, top with tuna, freshly grated
horseradish and chives. Spoon three dollops of
cumin mayonnaise around the salad and serve.
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RECIPE
INGREDIENTS FOR RISOTTO:
RISOTTO MARE
EXECUTIVE CHEF MARCO BAX, FOUR SEASONS HOTEL BAKU
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WITH HOME COOKS?
Cook only if it gives you pleasure. Pleasure
cooking provides a special ingredient called
love, does not smell, does not taste but it can
change the avor of your food. If you do not
feel cooking...just get a take away.
I admire all cooks that spend 15 hours a day in
the kitchen working with passion and trying
them best regardless names or achievements.
WHAT'S THE BEST PART ABOUT COOKING IN
YOUR CITY?
Te market is really alive in Baku, you really
can buy ingredients on the street and have fun
at home, but a challenge for restaurants and
Hotels.
2 tbsp (30 ml) chopped shallot
4 tsp (20 ml) extra virgin olive oil,
plus additional for garnish
1 cup (310 ml) Carnaroli rice (or arborio rice)
cup (60 ml) Chardonnay wine
4 cups ( 1 L) vegetable stock (or sh stock)
3 tbsp (45 g) butter
3 tbsp (45 m) tomato sauce
cup (60 ml) chopped Italian parsley
METHOD:
1. In a large pan, sweat the shallots in olive oil.
Add rice and stir for a few minutes, until lightly
toasted. Add the wine and reduce completely
to loose the acidity.
2. Slowly simmer for about 16 to 18 minutes,
occasionally adding the hot vegetable
stock, just enough to keep the rice covered.
3. Once the risotto reaches the al dente
texture add the butter, keeping it creamy
but not too soft.
4. Finish it with all of the seafood (prepared
below), except for the scampi, and a touch of
tomato sauce adjusting with salt and pepper
before serving.
4 servings
INGREDIENTS TOR THE SEAFOOD:
1/3 cup (80 ml) extra virgin olive oil
4 tiger shrimp U 13/15
1 oz (45 g) monk sh
4 scampi tail U 4/7
5 oz (150 g) squid
3 tbsp (45 ml) Chardonnay wine
7 oz (200g) mussels, rinsed well
4 oz (120 g) clams, rinsed well
cup (125 ml) cherry tomatoes
Salt and pepper to taste
METHOD:
1. Heat pan with olive oil and sear the shrimp,
monksh, scampi tail and squid. Drizzle with
the Chardonnay.
2. Add the mussels, clams and the cherry tomatoes
letting it cook for an additional 5 minutes, or until
the shells open.
METHOD FOR ASSEMBLING:
Divide the risotto among the four plates. Garnish
with scampi, chopped parsley and a drizzle of
olive oil.
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PEPES IKAN KAKAP
EXECUTIVE CHEF DENNY FREDERICK, FOUR SEASONS RESORT BALI AT SAYAN
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WHATS THE MOST UNUSUAL TOOL IN YOUR
KITCHEN AND WHAT IS IT USED FOR?
Mortar stone, traditional food grinder to
make a spice paste. When we make the
paste with it, we have to press the spice
and all the juices explode out, making great
avors from the spice.
WHAT'S THE MOST MEMORABLE MEAL
YOU EVER ATE?
Babi Guling as it has a lot of avor from
the spice itself, from the wood burning. I
especially like it as it is a dish which involves
patience, love and passion in regards to
cooking method where the hand of the chef
is constantly moving to ensure it is cooked
well. It takes a minimum of three hours to
cook one piece of Babi Guling.
My mother because she cooks for the
family with love. She really inspired me
to be a Chef.
RECIPE
INGREDIENTS:
2, 5 oz (140 g) Snapper sh llets
2 Bali limes, or regular
limes, juiced
1/3 cup (75 ml) Bumbu Pepes
Basic (recipe below)
1 green tomato, sliced
2 kafr lime leaves, nely sliced
6 basil leaves
2 bay leaves
4 turmeric leaves for wrapping
(or if unavailable, use banana
leaves)
4 bamboo pins or skewers
METHOD:
1. In a bowl, season the sh
llets with salt, pepper, lime
juice and Bumbu Pepes
Basic paste.
2. On a tray, lay down the
turmeric leaf, large enough to
wrap one portion of sh. In
the middle of the leaf, lay
down the marinated sh on
top of green tomatoes, kafr
lime leaf, basil and bay leaf.
3. Wrap the sh, fold both ends
together and secure the end
with bamboo pins or skewers.
4. Over a hot charcoal grill,
cook both sides until done.
FOR BUMBU PEPES BASIC:
cup (125 ml) nely
chopped shallots
cup (60 ml) minced garlic
2 hot chilies, minced
2 inch piece (5 cm) galangal
(or fresh ginger), minced
2 tbsp (30 ml) turmeric
2 inch piece (5 cm)
ginger, minced
3 stalks lemongrass, minced
1 tsp (5 ml) crushed black pepper
1 tsp (5 ml) roasted shrimp paste
2 tsp (10 ml) palm sugar
1 tbsp (15 ml) tamarind juice
2 tbsp (30 ml) vegetable oil
METHOD:
1. Heat vegetable oil in a pan
and saut ingredients until
aromatic. Remove from heat
and let cool.
2. Place mixture in a food
processor and blend until it
forms a paste.
2 servings RECIPE
INGREDIENTS:
METHOD:
1. Whisk rst 6 ingredients in a medium bowl. Add crab
and fold to blend. Stir in cup (185 ml) panko and
season with salt and pepper.
2. Divide into 6 equal portions. Form each into 1 inch
(2.5 cm) thick patties. Refrigerate for at least 10 mins.
3. Heat oil in a large skillet over medium heat. Place
remaining panko on a plate. Coat cakes with panko.
Fry until golden brown and crisp, about 3-4 minutes
per side.
CRAB CAKES
EXECUTIVE CHEF OLIVER BECKERT, FOUR SEASONS HOTEL BALTIMORE
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Andre Soldner, the former Chef of Lutece in NYC.
It was my rst ne dining experience at age 16.
WITH HOME COOKS?
Learn the basics and invest in good tools.
WHAT'S THE MOST MEMORABLE MEAL YOU EVER ATE?
Ahi Tuna I caught in Hawaii.
cup (60 ml) mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) fresh lemon juice, plus wedges for garnish
1 tsp (7 ml) Old Bay Seasoning
1 lb (450 g) jumbo lump crab meat, picked over
1 cup (310 ml) panko (Japanese bread crumbs), divided
tsp (1 ml) kosher salt
1/8 tsp (0.5 ml) freshly ground black pepper
6 servings
RECIPE
INGREDIENTS:
ALASKAN BLACK COD
EXECUTIVE CHEF MARTIN KNAUBERT, FOUR SEASONS HOTEL BEIJING
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WHAT'S THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND
WHAT IS IT USED FOR?
Te Paco Jet. It is a machine that allows us to nely
grind frozen products under pressure, which enables
us to produce fresh powders or creamy ice cream in
virtually no time.
WHAT DO YOU PREDICT WILL BE THE NEXT BIG INGREDIENT?
Te continuation of looking for pristine ingredients
in a dish. Staying with the true nature of the
ingredients, just enhancing its avor, rather than
making it into something it really is not.
WHAT'S THE BEST PIECE OF ADVICE YOU COULD SHARE
WITH HOME COOKS?
I would say never get discouraged if a dish or
recipe does not come out or taste the way you
want it to taste.
1 1/3 lb (600 g) black
cod let (skin removed),
whole
10 corn on the cobs
4 medium potatoes
3 tbsp (45 ml) unsalted
butter, cold
cup (125 ml) milk,
divided
2-3 strands safron
3 ripe avocados
3 lemons, juiced
1 pinch (0.3 ml) corn
starch
1 bag microwaveable
popcorn, popped
1 oz (30 g) Ossetra caviar
Salt, pepper and sugar to
taste
4 servings
4. Slowly heat the rest of the corn juice in a pan.
Add safron, 1 tsp (5 ml) of sugar and a pinch of
salt. Be careful not to burn the juice, since it will
thicken quite quickly. Once the juice thickened
to a syrup consistency, set aside.
5. Peel the avocados, take the pit out and blend in
a blender with the juice of the lemons, olive oil,
a touch of salt and some fresh cracked black
pepper. Blend until smooth. Now add a pinch of
corn starch, blend again until incorporated. Fill
the avocado cream into a squeeze bottle, making
sure no air bubbles remain in the bottle, and keep
refrigerated until ready to use.
6. After 24 hours, preheat oven to 175F (80C).
Cut the cod roll into 4 equal sized pieces (do
not remove the plastic wrap). Slow cook the
wrapped cod in the oven for 15 minutes.
7. Place popped popcorn in a food processor
until coarsely chopped.
8. Reheat the corn mashed potatoes and the
corn juice.
TO SERVE:
Put one tbsp (15 ml) of the corn juice in the middle
of the plate. Top with the semi-liquid corn potato
mash. Take the sh out of the oven, remove the
plastic wrap and place on top of the mash. Use the
squeeze bottle of the avocado cream to create small
bubbles of green avocado pure around the plate.
Garnish the sh with a spoon full of caviar and add
some of the coarsely chopped popcorn around.
MASCARPONE AND TRUFFLE OIL FOCACCIA
CHEF NICOLAS SCHNELLER, FOUR SEASONS HOTEL BANGKOK
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WITH HOME COOKS?
Make it simple, cook from the fresh seasonal
products you can nd in the market. Try to
remember the fragrance and the taste of each step
of the cooking, rather than following too much of
the step-by-step process from cookbooks (which
is likely to confuse you and stress you out!). Most
importantly cook from the heart. Ask your children
or close friends to try your cuisine. And nally,
have fun!
My most memorable meal is to have my favorite
food with my loved ones. A nice dark, over-baked
large farmer bread (yes, over-baked as opposed to
oven-baked, and very brown to get that slight bitter
taste) and a wonderful bottle of red wine, preferably
from Cte dOr Burgundy such as Puligny
Montrachet or Alox-Corton, is my idea of heaven.
Bangkok is a magical city. Everything around me
is an inspiration for my cooking. Te local fresh
ingredients, especially the variety of Tai herbs, can
be experimented with and adapted to suit dierent
dishes. But the best part has to be my team and
the fact that Im able to work alongside the leading
gures in the Tai hotel industry.
RECIPE
INGREDIENTS:
METHOD:
1. Roll the pizza dough until you have a 9 inch (22 cm)
diameter circle.
2. Let the dough rest until it doubles in size. Pre-cook
in oven pre-heated at 350F (177C) for approximately
1 minute. The base should not get brown.
3. Let the dough cool and, with the help of a cake pan
ring, cut the edges evenly and slice into two layers.
4. In a small bowl, mix the mascarpone cheese with
provolone, mozzarella and half of the trufe oil,
until smooth.
5. Fill the focaccia with the cheese mixture and cook
again until both sides are a golden color and crispy.
6. Slice, and garnish with the remaining trufe oil,
chives, and Parmesan cheese. Serve immediately.
4 oz (120 g) pizza dough
cup Mascarpone cheese
1/3 cup (80 ml) Provolone cheese, grated
cup (125 ml) Mozzarella cheese, grated
2 tsp (10 ml) trufe oil
cup (60 ml) chives
cup (60 ml) Parmesan cheese, grated
4-6 servings
METHOD:
1. Lay the cod out on a long piece of plastic wrap.
Salt the sh with about 2 tbsp (30 ml) salt and
then roll it very tightly with the plastic wrapit
should resemble a cylinder. Leave the ends open,
put into a pan and keep refrigerated for 24 hours.
The salt will season the sh and drain excess
water, making the sh more dense and easy to
cook and cut after.
2. Remove the kernels of corn with a sharp knife.
In a juicer, juice the kernels and reserve.
3. Peel the potatoes and cook in salted water until
soft. Remove from water and immediately mash
in a food processor. Add 3 tbsp (45 ml) of hot
milk and the cold butter to the processor until
smooth. Add half of the reserved corn juice.
Season with salt and pepper, let cool and keep
until needed. (Depending on the size of the
potatoes you might want to add more milk to
keep it runny)
RECIPE
INGREDIENTS:
WARM FOIE GRAS
RESTAURANT CHEF EDI PANCAMALA, FOUR SEASONS HOTEL BEIRUT
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WHAT'S THE MOST UNUSUAL TOOL IN YOUR KITCHEN
Te most unusual tool in the kitchen is the
brick oven. We use this oven to make the
authentic oriental bread such as fresh pita
and manakish.
WHAT DO YOU PREDICT WILL BE THE NEXT
BIG INGREDIENT?
Te edible ower and micro leaves will be the
next big ingredients here in Lebanon. Also,
hydroponic leaves seem to be the next big
thing in metropolitan cities.
WITH HOME COOKS?
Keep it simple and use quality products.
2 medium-sized yellow
apples, core removed
cup (60 ml)
extra virgin olive oil
1 pinch (.3 ml)
ground cinnamon
2/3 cup (160 ml)
sliced potato
cup (60 ml)
claried butter
4 slices (60 g each)
foie gras
cup (60 ml) Sautrnes
sweet white wine
6 tbsp (90 ml)
pomegranate molasses
2 chocolate cookies,
crushed into crumbs
3 tbsp (45 ml)
pomegranate seeds
cup (60 ml)
sliced small peach
4 servings
5. Place foie gras slices in a hot saut pan and
season with salt and pepper. Sear until both
sides are golden brown.
6. Place pan under a broiler for 2 to 3 minutes.
Set aside to rest.
7. In a small sauce pan, reduce the wine until
thick and add the pomegranate molasses.
TO SERVE:
1. Place of the chocolate cookie crumbs in the
middle of the plate and place the seared foie gras
on top.
2. Spoon the mashed apple on the side and garnish
with pomegranate seeds all around, with potato
crisps and sliced peach.
3. Drizzle with the wine and pomegranate syrup
to nish.
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SEARED MAHI MAHI WITH CITRUS SEGMENTS
CHEF NICOLAS BOUTIN, FOUR SEASONS RESORT BORA BORA
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I was with good friends and family in the French
Alps. For the main course, the best piece of perfectly
dry aged ank steak cooked on a bed of grey rock
sea salt in a hot pan, served blue. Te piece had the
perfect red/bordeaux color, tender as butter and
with a heavenly taste. I've eaten many great steak
dinners from all around the world over the years -
but I'm suntil talking about this one.
WITH HOME COOKS?
When inviting friends over for dinner, don't
stress over what to do. Start with going to the
fresh market, taking the best fresh ingredients
and making the meal around that.
Pierre & Michel Troisgros (who I worked with
in France). Tey've kept consistency for over
45 years now, as 3 stars Michelin. Tey're were
able to follow the trends through all those years,
(modernity, elegance, puried the restaurant and
the cuisine), well organized and without losing
the fundamentals and atmosphere.
RECIPE
INGREDIENTS:
METHOD:
1. With the tip of a sharp knife, make a slit down the length
of the vanilla bean. Spread it open and use the knife to
scrape the seeds into a small bowl. Add the extra virgin
olive oil. Set aside.
2. Cut the top and bottom of the pomelos and
oranges. Cut away the peel and pith, then slice
and section each segment of fruit away from the
inner membrane. Set aside.
3. Slice the snow peas lengthwise to create thin
strips and place in ice water. Set aside.
4. In a large pan on medium, heat plain olive oil. Sear
the mahi mahi for about 2 minutes per side, until it
is barely opaque, or until is cooked between medium
rare and medium.
5. Arrange the citrus segments on four plates (about
3 segments on each) and place the mahi mahi in
between the segments (2 llets per plate).
6. Top with the julienned snow peas, then sprinkle
with eur de sel and a drizzle of the vanilla oil.
1 vanilla bean
4 tsp (20 ml) extra virgin olive oil, plus more for sauting
2 large pomelos
2 medium oranges
4 snow peas
8 g (2.5 oz) small mahi mahi llets
Fleur de sel
4 servings
METHOD:
1. Pre-heat oven to 350F (180C). Wrap the apples
in aluminum foil and bake them for 45 minutes.
Once done, peel apples, and leave oven on.
2. In a small bowl, mash the apples and season
with extra virgin olive oil, salt and cinnamon.
3. Place potato slices on a parchment paper lined
baking sheet and season with salt and claried
butter.
4. Place tray in the middle of the oven and bake
for 45 minutes, turning the baking sheet around
after 20 minutes. Set aside.
RECIPE
INGREDIENTS FOR CHICKEN PAPRIKA:
HUNGARIAN CHICKEN PAPRIKA
WITH GALUSKA NOODLES AND CUCUMBER SALAD
CHEF CSABA SZTRNYI, FOUR SEASONS HOTEL GRESHAM PALACE BUDAPEST
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INGREDIENT?
I believe that aromatic herbs will be more and
more popular, they give great avor in a natural
way.
WHAT'S THE BEST PIECE OF ADVICE YOU COULD
SHARE WITH HOME COOKS?
Sometimes you just have to forget about the
cook book and follow your instincts!
YOUR CITY?
Te traditional Hungarian cuisine, revised and
made it actual and modern - this is a great fun
and a very rewarding practice.
METHOD:
1. In a preheated Saut pan, add the onion, tomato
and peppers with a bit of oil. Add the garlic and
cook for about 15 minutes.
2. Add some water, a bit at a time, and cook until
the vegetables reach a paste-like consistency.
3. Finish the sauce with caraway and paprika,
seasoning with salt and pepper to taste.
Continue cooking for 10 more minutes.
4. Add the chicken breasts and cook for about
15 to 18 minutes, or until done.
5. Remove the chicken from the paprika sauce
and nish the sauce by adding some sour cream
mixed with our to make it thicker, if needed.
6. Blend the sauce and pass it through a ne sieve.
INGREDIENTS FOR THE GALUSKA:
4 servings
METHOD:
1. Mix all the ingredients together (except for butter)
and pass it through a strainer with large holes into
a pot of boiling, salted water. Boil for 5-6 minutes.
2. Drain the Galuska and place them under cold
running water.
3. Saut the Galuska in a bit of butter just
before serving.
INGREDIENTS FOR THE CUCUMBER SALAD:
METHOD:
1. Peel the cucumbers and thinly slice them
lengthwise. Sprinkle with salt, and let rest for
10 minutes.
2. Drain the cucumber and mix with the remaining
ingredients (except for Paprika).
3. Leave in refrigerator for at least 3 hours
before serving.
4. Finish the salad with a pinch of paprika
powder on top.
TO SERVE:
Place Galuska on plates, topped with sliced chicken
breast and drizzled with paprika sauce. Serve with
cucumber salad.
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A classic cider press. I use it for cooking classes
and for making single varietal heirloom fresh
pressed ciders such as honeycrisp zz.
WITH HOME COOKS?
Cooking comes from the heart. Always cook
with passion and intrigue.
Te seasonality and richness of our landscape
from farm to coast allows for an incredible variety
and depth of ingredients. From fresh local seafood
and cranberries to sweet corn, apples and greens,
each time of year brings exciting new ingredients to
create with.
RECIPE
INGREDIENTS:
METHOD:
1. In a large pan, melt butter and add carrots, celery, onions
and thyme sachet. Cook until onions are translucent,
but not browned. Add garlic and cook for one minute.
2. Sprinkle in our to thicken and cook for three minutes,
stirring constantly with a wooden spoon.
3. Whisk in clam juice and lemon juice, and simmer for 20
minutes to cook out our avor, stirring occasionally.
4. In a separate pot, heat cream to boil, add clam juice
mixture and crab meat and bring to boil. Finish with
gin and adjust seasoning. Serve immediately, or place
in a crock pot to keep warm.
cup (175 ml) butter
carrot, nely diced
celery stalk, nely diced
1 onion, nely diced
1 tbsp (15 ml) dried thyme, wrapped and tied
in cheesecloth to make a sachet
3 cloves garlic, minced
cup (175 ml) all-purpose our
2 cups (500 ml) cream
3 cups (750 ml) clam juice
2 lemons, juiced
1 lb (454 g) lump crab meat
cup (125 ml) gin
CRAB CHOWDER
CHEF BROOKE VOSIKA, FOUR SEASONS HOTEL BOSTON
6-8 servings
4 skin-on chicken breasts
(about 7 oz /200 g each)
1 cup (250 ml) chopped
white onion
3 tomatoes, diced
5 Hungarian yellow
peppers (long, light yellow
peppers), chopped
1 tbsp (15 ml) sweet
paprika
tsp (2 ml) ground
caraway seeds
water
salt and pepper, to taste
oil
cup plus 1 tbsp (200
ml) sour cream
2 tbsp (30 ml) our
3 tbsp (45 ml) cream
1 cup (250 ml) our
3 eggs
salt
water (just enough to thin
out the batter, if necessary)
butter
2 cucumbers
1 cup (250 ml) vinegar
1 cup (250 ml) water
1 tbsp (15 ml) sugar
2 tbsp (30 ml) oil
1 garlic clove, crushed
salt
pepper
paprika powder
(for garnish)
RECIPE
INGREDIENTS FOR STUFFED PIGEON:
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BIG INGREDIENT ?
Vegetables in general will get more and more a
center stage on the plate. People will be more
conscious about their health.
I was invited to Italy, visiting my True
supplier family. His mother was cooking, she
prepared the most simple and local food with
black and white true. So authentic, fresh and
cooked with passion it will be one of my most
favorite forever.
Egypt has a great variety of dierent vegetarian,
meat and seafood dishes through the country.
It is so big and has great location on the Sea or
in the Dessert, which gives you total diverse
experience in a culinary way.
3 oz (100 g) ground beef
3 tbsp (45 ml) garlic
cup (60 ml) chopped onion
tsp (2 ml) ground cinnamon
tsp (1 ml) ground nutmeg
4 cups (1 L) cooked rice
cup (125 ml) chopped parsley
cup (125 ml) chopped cilantro
3 tbsp (45 ml) pine nuts
4 pigeons
cup (125 ml) butter
METHOD:
1. Saut the chopped garlic, onion and the minced
meat until well cooked. Season with salt, pepper,
cinnamon and nutmeg.
2. Add rice, parsley, cilantro and pine nuts and mix
well. Set aside to cool.
3. Stuf the pigeons with the rice and meat mixture.
4. Wrap the stufed pigeons in plastic wrap.
Simmer the pigeons in a large pot of water for
approximately 45 minutes, until cooked.
5. Refrigerate the pigeon. Once cold, unwrap
pigeon, season with salt and pepper and
saut in butter until golden brown.
4 servings
INGREDIENTS FOR VINE LEAVES:
6 oz (200 g) vine leaves
3 tbsp (45 ml) diced tomatoes
cup chopped dill
Lemon slices
Cherry tomatoes
METHOD:
1. Mix the row and washed rice with, diced
tomatoes, chopped dill, chopped parsley,
chopped cilantro, chopped onions and
chopped garlic.
2. Season with salt, pepper, cumin and
coriander powder.
3. Now stuf the vine leaves with the rice mixture
into small logs (like a spring roll).
4. Place the stufed vine leaves in a pot, add some
vegetables stock, cover and simmer for 40 mins.
5. Ensure the rice is done. If not, continue to
simmer until soft, adding more stock, if necessary.
TO SERVE:
Serve the pigeon with the vine leaf on a plate;
garnish with lemon slice and cherry tomatoes.
RECIPE
INGREDIENTS FOR THE OCTOPUS:
GRILLED OCTOPUS, PEANUT AIOLI, PIMENTON
EXECUTIVE CHEF JUAN GAFFURI, BUENOS AIRES
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WHATS THE BEST PIECE OF ADVICE YOU COULD SHARE WITH HOME COOKS?
Tat it is very important to choose the best ingredients to get
the best meals.
My most memorable meal was shared with my wife Guadalupe in an
amazing old castle, in front of the Red Sea in Egypt and the meal was
prepared by local Beduins. A gorgeous lamb leg, prepared with Arabic
spices in a clay oven and accompanied with potatoes as a bed and local
vegetables. It was the best because it was a complete experience with
amazing avors.
WHAT'S THE BEST PART ABOUT COOKING IN YOUR CITY?
Te quality of meat that can be nd in Buenos Aires is great, we are
well known for this but we are enhancing avor aging it. On the other
hand, all beef that we receive is grass fed and this creates a particular
avor on it.
1 Spanish octopus
1 carrot, peeled and diced into inch (1 cm) cubes
1 fennel bulb, diced into inch (1 cm) cubes
1 white onion, peeled and diced
into inch (1 cm) cubes
2 garlic cloves, smashed with peels left on
1 thyme sprig
2 bay leaves
1 tsp (5 ml) black pepper
2 cups (500 ml) chardonnay wine
1 tsp (5 ml) sea salt
1 tsp (5 ml) Spanish pimenton
METHOD:
Preheat oven to 350F (175C)
1. In a medium roasting pan, add octopus, carrot,
fennel, onion, garlic, thyme, bay leaves, pepper,
white wine and octopus. Cook covered with
aluminum foil for 45 minutes.
2. Remove from oven, and let cool to room
temperature.
3. Remove tentacles from octopus and discard
the head. Season tentacles with sea salt and
olive oil and grill it on a very hot grill until crisp.
Season with Spanish pimento, and keep warm
until ready to serve.
4 servings
INGREDIENTS FOR PEANUT AIOLI:
1 large egg
1 garlic clove, minced
1 tsp (5 ml) sherry vinegar
1 tsp (5 ml) kosher salt
cup (125 ml) roasted peanut oil
cup (125 ml) grapeseed oil
METHOD:
1. Incorporate all ingredients in an immersion
blender bowl (a tall, narrow container)
2. Place the immersion blender at the bottom of
the bowl, start blending, then slowly continue
pulling up the blender. Continue blending until
it is all incorporated and it has a mayonnaise
consistency.
TO SERVE:
Place 1 tbsp (15 ml) aioli per plate and top
with 2 tentacles.
18
STUFFED PIGEON
WITH ORIENTAL RICE AND VINE LEAVES
EXECUTIVE CHEF ANDREAS HAUGG, FOUR SEASONS HOTEL CAIRO AT NILE PLAZA
PAN SEARED SCALLOPS, GREEN PEA PURE, WILD
MUSHROOMS FRICASSE AND CHICKEN JUS
CHEF ERWAN LAURENCEAU, FOUR SEASONS HOTEL CAIRO AT THE FIRST RESIDENCE
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Alain Ducasse, I had the privilege of training
with him.

WITH HOME COOKS?
Don't plan your meals ahead. Be spontaneous and
prepare your meal based on your mood and what
you nd in the supermarket on the day.

Most amazing Oxtail stew at "La Plaza de Toros
de las Ventas," Madrid.
RECIPE
INGREDIENTS:
METHOD:
1. Boil peas in salted water for a few minutes, then drain.
Place peas in a blender and blend until smooth. Strain
peas through ne sieve. Return peas to blender, add
butter and pure. Set aside.
2. In a saut pan, add oil and sear the scallops.
3. In a separate pan, saut mushrooms in some butter.
Add chicken stock, season with salt and pepper,
cover and cook for 5 minutes.
TO PLATE:
Garnish the plate with a teardrop of green pea pure. Add
the scallops and mushrooms, drizzle with trufe chicken jus
and garnish with pea cress.
4 cups (1 L) green peas
cup (85 ml) plus 1 tbsp
(15 ml) butter, softened,
plus more for sauting
8 scallops
Olive oil
3 oz (90 g) morels
mushrooms
3 oz (90 g)
chanterelle mushrooms
3 tbsp (45 ml) chicken stock
(15 ml) trufe chicken jus
1 cups (375 ml) pea cress
(or pea shoots)
4 servings
RECIPE
INGREDIENTS:
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WITH HOME COOKS?
Being a cook involves a lot of things such as,
commitment with the job, learning to work as a
team member and not as a solo player, and learning
how to demonstrate our love in a meal.
Te best meal I ever had was at Danis Garcia
Tragabuches restaurant, few years ago, doing a stage
there. But it was not a dining experience, having the
Family Meal there was incredible.
It is a small town, and this means that is not so easy
to nd excellent products, or good ingredients or
quality mnage and machinery. So this pushes me to
a constant challenge to achieve an excellent culinary
experience for our guests.
2 medium pieces (1 lb/450 g) black hake
salt
2 tbsp (30 ml) peach emulsion (recipe below)
4 fresh shiitake mushrooms, sautd
2 medium zucchinis, sliced, marinated with 2 tsp
(10 ml) olive oil and some citrus salt (recipe below)
METHOD:
1. Preheat oven to 350F (170C)
2. Sear the hake in a large, hot pan, skin side
down. Transfer to oven for 3 minutes.
3. Remove from oven. Salt hake on the esh side,
and ip carefully. Place the pan back into the
oven for 2 minutes.
4. Remove all the oil from the pan, place the sh
back in the pan. Place on medium-high heat
and add the cold butter. Heat until the butter
becomes brown, but not burnt. Baste hake
with the brown butter. Set aside.
INGREDIENTS FOR PEACH EMULSION:
2 ripe yellow peaches
10 sprigs of fresh lemon thyme
3 tbsp (45 ml) cider
cup (60 ml) cold butter
METHOD:
4 servings
2. Peel the peaches and place them on a lightly
greased rimmed baking sheet. Roast them in
oven until they begin to caramelize. Pour the
cider over the peaches and add the thyme.
Leave peaches in the oven until they are fully
cooked and soft.
3. Remove from oven and let cool slightly.
Remove peach pits and thyme.
4. Place peaches in a blender and mix,
then incorporate the cold butter.
INGREDIENTS FOR CITRUS SALT:
1 grapefruit
1 orange
1 lemon
2 limes
cup (60 ml) coarse salt
METHOD:
2. Peel the citrus fruits. Place the skins on a
parchment paper-lined baking sheet. Place
in oven until the peels are completely dry.
3. Once dried and crisp, place the skins in a
mortar with the coarse salt and grind
everything together.
TO SERVE:
Place the peach emulsion droplets on the center
of the plate. On one side place the black hake and
zucchinis in a loop and nish with the Sautd
shiitake.
BLACK HAKE, PEACH EMULSION SCENTED WITH LEMON THYME
SHIITAKES AND ZUCCHINI MARINATED WITH CITRIC SALT AND OLIVE OIL
EXECUTIVE CHEF MARTN ERKEKDJIAN, FOUR SEASONS RESORT CARMELO, URUGUAY
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BIG INGREDIENT ?
I think hot Tai chillis will become more
widely used around the world.
WITH HOME COOKS?
Cook as your mother always cooks for you.
I love making my own spicy som tum green
papaya salad in our sta cafeteria and sharing it
with my colleague. It is the best ever!
22
RECIPE
INGREDIENTS FOR SQUASH PURE:
RECIPE
INGREDIENTS:
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Chicago is one of the most culturally and
ethnically diverse cities I've ever lived in!
Tis combined with Chicago's rich history as
the hog butcher to the world and the recent
restaurant boom in this city make it a very
exciting city to cook in!
On my honeymoon in France my wife and I ate
at Boyer Les Crayeres in Reims. It wasn't just
the food, it was the occasion, the Champagnes
paired with every course, the way the Boyers
acted as a team.
WITH HOME COOKS?
Buy the best ingredients available, buy the best
cooking tools you can aord, and if there's a
recipe, read it and follow it!
1 butternut squash
Fresh thyme
METHOD:
2. Cut squash in half and remove seeds. Season
with salt and pepper and roast, cut side down, in
oven with fresh thyme, on a pan wrapped in foil.
Once squash is tender, remove pulp and puree
in a blender until smooth. Adjust seasonings,
if necessary.
INGREDIENTS FOR GRAIN SALAD:
2 lets sea bass
cup (185 ml) plus 1 tbsp (15 ml) butter
2 tsp (10 ml) Worcestershire sauce
2 lemon wedges
2 slices zucchini, steamed
2 wedges fennel, roasted
2 asparagus tips
pickled artichoke heart cut in half
2 sea scallops, seared
1 cup (250 ml) Cauliower Mousse (recipe below)
1 Kalamata olive, cut in half
10 capers
2 anchovy lets
2 tsp (10 ml) diced tomato
2 beet chips
1 bunch celery cress
INGREDIENTS FOR PEPPER ROLL:
2 Royal Project craysh, chopped
Garlic, minced
2 pieces roasted pepper, 1 inch x 1 inch
(2.5 cm), skinless
2 servings 2 servings
INGREDIENTS FOR PICKLED
OYSTER MUSHROOMS:
Oyster Mushroom clusters
2.5 oz (75 g) pickling spice mix, placed in a sachet
2 cups (625 ml) vinegar
1 cup (310 ml) granulated sugar
5 tsp (25 ml) salt
METHOD:
1. Place mushroom clusters in a bowl placed
over an ice bath.
2. Bring pickling liquid ingredients to a boil, then pour
over mushrooms. Allow mushrooms to pickle until
the liquid has cooled. Remove mushrooms.
3. Dip mushroom clusters quickly in cold water to
wash residual pickle of. Store on paper towels,
loosely wrapped.
INGREDIENTS FOR WILD SALMON:
2, 3 oz (90 g) wild salmon llets
Mustard microgreens, for garnish
METHOD:
1. Season sh with salt and pepper and grill,
using cooking spray.
TO SERVE:
Place salad and mushrooms in the middle of a plate.
Top with sh. Garnish with squash puree and mustard
microgreens.
METHOD:
Chop craysh and mix with some garlic, salt and
pepper. Wrap roasted peppers around craysh,
into a roll. Set aside.
INGREDIENTS FOR CAULIFLOWER MOUSSE:
1 cup cauliower
2 1/8 cup milk
METHOD:
In a saucepan, slow cook cauliower and milk for 1
hour. Drain and blend in a food processor. Put into a
squeeze bottle until ready to use
METHOD FOR PREPARATION:
Pre-heat oven to 350F (175C)
1. Sear sea bass with olive oil in saut pan on medium
heat until skin is crispy. Turn sea bass over, add
butter then Worcestershire sauce and lemon.
Remove the sh from the pan.
2. Add vegetables (zucchini, fennel, asparagus, and
artichoke), to the saut pan, along with pepper roll,
sh llet (skin side up) and seared scallop on top.
3. Add tear drops of cauliower mousse on the sh
(large and small drops).
4. Place in oven for 5 minutes.
TO SERVE:
1. Place vegetables on 2 plates, with sh llet
and scallop.
2. Garnish with Kalamata olive, capers, anchovy,
tomato, celery cress and beet root chip.
WILD ALASKAN SALMON
WITH BUTTERNUT SQUASH, PICKLED OYSTER MUSHROOMS, AND GRAIN SALAD
EXECUTIVE CHEF KEVIN HICKEY, FOUR SEASONS HOTEL CHICAGO
BAKED ANDAMAN SEA BASS, SEA SCALLOP, ROYAL PROJECT CRAYFISH
WITH CAULIFLOWER MOUSSE WITH LEMON AND BROWN BUTTER GLAZE
EXECUTIVE CHEF REWAT SRILACHAI, FOUR SEASONS RESORT CHIANG MAI
cup (185 ml) grain salad
mix (from equal parts
individually cooked wheat
berry, quinoa, red rice,
wild rice, faro)
6-8 red grapes; sliced
into coins
Vegetable stock
Fresh rosemary, parsley,
thyme, chopped
Sweet Jimenez vinegar,
to taste
METHOD:
1. Heat the grains with some stock, and season with
salt and pepper.
2. Finish grain salad with the fresh herbs and vinegar.
RECIPE
INGREDIENTS FOR SEAFOOD AND FISH:
PARRILLADA
EXECUTIVE CHEF MICHAEL BROUGH, FOUR SEASONS RESORT COSTA RICA AT PENINSULA PAPAGYO
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WITH HOME COOKS?
Do it yourself with fresh food, keep it simple
and have fun.
Mom and Grandma. I learned a lot from them.
Tey make the best comfort food going.
YOUR CITY?
Te best thing about cooking in Costa Rica
is learning and discovering new ingredients
and the places and people that produce them.
Te country is small, but very diverse and
interesting. I have been in Costa Rica almost 5
years and am suntil nding new things.
lobster tail
2 shrimp, cleaned
2 langoustines
3 oz (90 g) mahi mahi
Salt and white pepper to taste
METHOD:
1. Season seafood and sh with salt and pepper.
Place on a hot grill, marking them on both sides.
Finish cooking in the oven until done.
INGREDIENTS FOR TOMATO CHIMICHURRI:
1 cup (435 ml) diced tomato, (diced into
inch, (1 cm cubes))
1 cup (310 ml) nely diced white onion
2 cups (500 ml) chopped cilantro
cup (185 ml) plus 1 tbsp (15 ml) tomato sauce
4 tsp (20 ml) Tabasco sauce
2/3 cup (80 ml) fresh lemon juice
METHOD:
1. In a bowl, mix all ingredients together.
4 servings
INGREDIENTS FOR GARLIC SAUCE:
RECIPE
INGREDIENTS FOR THE CAKE:
DECA CAKE
EXECUTIVE PASTRY CHEF ERIC ESTRELLA, THE RITZ-CARLTON CHICAGO (A FOUR SEASONS HOTEL)
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WITH HOME COOKS?
De clutter your kitchen,if you dont ever use
a piece of equipment throw it out. Clean as
you work.
Charlie Trotters, Chicago. Night I asked my
wife to marry me.
Chef Fergus Henderson, St. John Restaurant,
London. He was doing nose to tail long
before any one else. Cooking high quality
unpretentious food, changing the way chefs
cook today. He has succeeded even though
having to go through tremendous personal
adversity.
1/3 cup (80 ml) dutch process cocoa powder
1- cups (435 ml) sugar
2-1/3 cups (580 ml) all-purpose our
1- tsp (7 ml) salt
2- tsp (11 ml) baking soda
1 cup (250 ml) buttermilk
cup (185 ml) vegetable oil
2 eggs
METHOD:
1. Preheat oven to 325 F (175 C)
2. In a small pot, bring the water to a boil. Add the
cocoa powder while whisking by hand and bring
to boil once again. Remove from the heat and set
aside.
3. Sift together the dry ingredients and place them
in a bowl with the whisk attachment. Combine
the buttermilk with the oil and eggs. Add them
to the dry ingredients and mix smooth. Add the
liquid cocoa mixture and combine until smooth.
4. Pour into 2, 8 inch (20 cm) round cake pans that
have been sprayed with cooking spray. Bake for
25 to 30 minutes or until a pick inserted in to the
center comes out clean. Allow it to cool in the
pan for 10 minutes, then remove cake from pans
onto a cooling rack and cool completely.
5. Cut the two cooled chocolate cake rounds into 8
layers (approx. -inch ( cm) thick). Place each
layer separated on a cookie sheet in the freezer.
Freezing the cake helps in handling the thin layers.

10-12 servings
INGREDIENTS FOR THE FILLING:
3- cups (875 ml) water
2- cups (625 ml) sugar
2 tsp (10 ml) salt
cup (60 ml) butter
cup (125 ml) cocoa powder
1 cup (250 ml) cornstarch
1- cup (310 ml) water
METHOD:
1. In a medium pot, bring to boil the rst four
ingredients. In a separate bowl, whisk together the
cornstarch and the cocoa powder. Whisk in the 1-
cup (310 ml) of water. Add the cocoa mixture to the
boiling water and cook until thick.
2. Place the lling in an electric mixer and beat on
2nd until room temperature. Use the lling
immediately between the layers or it will set up.
INGREDIENTS FOR THE FROSTING:
2 cups (500 ml) cream
2- cups (625 ml) chopped bittersweet chocolate
METHOD:
1. Place the chocolate in a bowl. Bring the cream to a
boil and pour over the chocolate. Whisk slowly until
it is smooth. Allow it to cool completely.
1. Use a tall 8 inch (20 cm) bottomless cake ring
or spring form pan.
2. Place one of the layers on the bottom of the pan.
Place a dollop of the lling on top and spread
evenly.
3. Continue to layer until all of the cake is used. Place
in the refrigerator overnight to set up. Unmold and
cover the cake in Chocolate Frosting.
24
2/3 cup (80 ml) chopped
garlic, chopped
1 tsp (5 ml) nely diced
white onion
1 tsp (5 ml) vegetable oil
1/3 cup (85 ml) plus 1
tbsp (15 ml) white wine
1/3 cup (85 ml) plus 1
tbsp (15 ml) heavy cream
1 cup (435 ml) cold
butter, cut into cubes
Salt, to taste
4 tsp (20 ml) fresh
lemon juice
1 cup (250 ml)
chopped cilantro
METHOD:
In a saut pan, heat oil then add onions and garlic
and cook over low heat until tender; do not brown.
Add the white wine and reduce by a quarter. Add
cream again and allow to reduce by a quarter. Add
butter, a few cubes at a time, and whisk sauce until
all of the butter has been incorporated and sauce
has thickened. Add the salt and lemon juice. Before
serving, add the cilantro and mix well.
ACCOMPANYING THE GRILL:
cup (125 ml) sliced red onion,
sliced inch ( cm) wide, grilled
2 oz (60 g) green plantains, fried
2 oz (60 g) yuka, fried
3 tbsp (45 ml) Tomato Chimichurri
3 tbsp (45 ml) Garlic Sauce
1. On a large platter, serve sh and seafood
with accompaniments.
RECIPE
INGREDIENTS:
METHOD:
1. Combine the cooked macaroni and aged cheddar
Mornay sauce while warm, mix together well and
season with salt and pepper. Let cool.
2. Scoop small golfball-sized chunks and form into
round balls.
3. Using a syringe, inject trufe oil into the center of
the ball and then close up the hole with your nger.
4. Place the our, eggs and bread crumbs in three
separate bowls. Once the balls have been formed,
coat them in our, then egg, and then bread crumbs.
5. Heat oil in a shallow pan to 375. Place balls in oil, a
few at a time, and fry until golden brown and hot in
the center. Serve with your favorite steak!
1 cup (250 ml) cooked macaroni
1 cup (250 ml) warm aged cheddar Mornay sauce
cup (125 ml) all-purpose our
2 eggs cracked into a bowl and whisked until smooth
1 cup (250 ml) panko bread crumbs
cup (75 ml) trufe oil
Salt & pepper
Canola or vegetable oil for frying
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I have a set of F. Dick larding needles. I use them
to sew the bellies of whole animals together after
stung them with all sorts of delicious ingredients
such as licorice and oranges, fennel and lemon
grass. Once sewn, I slow roast them, allowing the
ingredients in the belly to permeate through the
esh ending in a delicious feast
WITH HOME COOKS?
Really plan out what you are going to make and
have a detailed shopping list to ensure that you have
everything that you need. Always have a nice bottle
of wine in the fridge too this helps ease
the nerves!
It would have to be one that I had when I was
about 12 years old, camping with my parents and
grandparents in Southern France. I remember
thinking how this food experience had brought
our family closer together and how food creates
memories for years to come.
RECIPE
INGREDIENTS FOR THE SHORT RIBS:
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My Paco Jet! I totally love that thing. I use it to
do a live ice cream station for dessert buets,
for example.
WITH HOME COOKS?
Keep it simple! Don't be afraid to experiment
with ingredients and have fun. Be careful not
to use too many avor components.
Tere are many talented and famous Chefs
around the world, but my personal idol is still
my dad . He's 73 years old. Running our Family
Restaurant together with my mom. From my
childhood until now, I am absolutely fascinated
by dad's energy and passion.
METHOD:
1. Preheat oven to 320F (160C). Season each short
rib with salt and pepper. Sear them well in a heavy
cast iron pan, over high heat.
2. Place the seared ribs in a braising pan, and roast in
oven until nicely brown.
3. While the short ribs continue to roast, pure all the
vegetables and garlic in the food processor until it
forms a coarse paste.
4. After 1 hour, when the short ribs are brown on all
sides, remove them from the pan. Drain the fat,
coat the bottom of the same pan with fresh oil and
add the pured vegetables.
5. Season the vegetables with salt and freshly ground
pepper. Roast until they are very dark and a crud
has formed on the bottom of the pan,
approximately 5 to 7 minutes. Scrape the pan and
let it reform. Scrape the pan again. Add the tomato
paste & brown for 4 to 5 minutes.
8 servings
6. Add the wine and scrape the bottom of the pan.
Lower the heat. Reduce the mixture by half. Return
the short ribs to the pan and add 2 cups chicken
stock or until the stock has just about covered the
meat. Add the thyme and bay leaves.
7. Cover the pan with foil and place in the preheated
oven for 3 hours. Check periodically during the
cooking process. Turn the ribs over halfway through
the cooking time. Remove the foil during the last 20
minutes of cooking to let contents brown and to let
the sauce reduce.
8. When completed, the meat should be very tender
but not falling apart. Serve with the braising liquid.
INGREDIENTS FOR THE MAC & CHEESE:
26
TEXAS AKAUSHI SHORT RIB
WITH SMOKED CHEDDAR MAC & CHEESE
EXECUTIVE CHEF CHRISTOF SYR, FOUR SEASONS RESORT AND CLUB DALLAS AT LAS COLINAS
8, 8 oz (250 g) bone-in
short ribs
Kosher salt and freshly
ground black pepper
1 large onion, diced into
-inch (1 cm) pieces
2 celery ribs, diced into
-inch (1 cm) pieces
2 carrots all, diced into
-inch (1 cm) pieces
2 cloves garlic, smashed
Extra-virgin olive oil
1- cups (375 ml)
tomato paste
2 to 3 cups (500 to 750
ml) hearty red wine
2 to 4 cups (500 ml to 1 L)
chicken stock
1 bunch fresh thyme
2 bay leaves
8 ounces (250 g) elbow
macaroni, uncooked
Olive oil
cup (60 ml) butter
cup (60 ml) our
1 scant tsp salt
tsp (1 ml) ground
black pepper
1 tsp (5 ml) dry mustard
2 cups (500 ml) milk
8 oz (250 g) shredded
smoked Cheddar cheese
4 oz (125 g) shredded
American cheese
METHOD:
1. Cook macaroni in boiling salted water for about 7
minutes. Drain, drizzle with olive oil & set aside.
2. In a large saucepan over medium-low heat, melt
butter; add our and stir until blended. Stir in salt,
pepper and dry mustard.
3. Gradually stir in the milk and continue cooking,
stirring, until mixture is thickened. Stir in cheeses
until melted and smooth. Add the macaroni and
stir to blend.
2-4 servings as a side dish
HOMEMADE MAC N CHEESE BALLS WITH TRUFFLE OIL
EXECUTIVE CHEF SIMON PURIVS, FOUR SEASONS HOTEL DENVER
RECIPE
INGREDIENTS:
WILD ROASTED IRISH QUAIL, PORK & BEANS
EXECUTIVE CHEF TERRY WHITE, FOUR SEASONS HOTEL DUBLIN
WITH HOME COOKS?
A great dish doesn't have to be made from
expensive cuts or ingredients. Simple food can
taste great, have fun with cooking!
Alan de Casse in Monte Carlo. Perfect in every
sense and appealed/tempted every sense.
YOUR CITY?
Te local ingredients. Great artisan producers
using passion to grow. eg: Toonesbridge Bualo
Mozzeralla. Brought in the Water Bualo
from Italy.
2 quails, boneless
cup (60 ml), plus 1 tbsp (15 ml) olive oil, divided
1 tbsp (15 ml) juniper berries
1 rosemary sprig
2 thyme sprigs, divided
2 tbsp (30 ml) diced onion
2 tsp (10 ml) minced garlic
1 tsp (5 ml) nely grated ginger
1 tsp (5 ml) fennel seeds
4 tsp (20 ml) dry white wine
1 oz (45 g) cannellini beans, soaked overnight
4 cups (1 L) chicken stock
1 Bay Leaf
1 tbsp (15 ml) piquillo peppers, julienned
4 tsp (20 ml) tamarind water
tsp (2 ml) Worcestershire sauce
Dash of Tabasco
2 tsp (10 ml) barbeque sauce
2 tsp (10 ml) molasses
2, 1 inch (2.5 cm) squares pork belly cont
Fresh horseradish, grated, to taste
Chopped parsley
Crumbled gingerbread
2 star anise
2 servings
METHOD:
1. Marinate boneless quails in cup (60 ml) olive oil,
juniper berries, rosemary and a thyme sprig.
2. Saut onion, garlic and ginger in 1 tbsp (15 ml)
olive oil until translucent. Add fennel and cumin.
Add wine, stir well, and let wine reduce.
3. Add beans and chicken stock, then bring to a boil,
reduce heat and simmer. Cook beans until tender,
adding more liquid if required.
4. To the beans, add thyme, bay leaf, Piquillo
peppers, tamarind water, Worcestershire sauce,
tobacco, barbeque sauce, and molasses. Ensure
bean mixture is balanced and wet.
5. In a hot pan, sear pork belly, ensuring a crisp
outer layer. Keep warm.
6. Roast quail in a hot pan, skin side down, turning
only once. Remove when cooked to medium rare
and allow to rest for 4 minutes. Keep warm.
7. Finish bean mixture with some freshly grated
horseradish and parsley.
8. Slice quail.
9. Place a Star Aniseed on to Pork Belly
10. Sprinkle Dish with Crumbled Ginger Bread
11. Present as in photo.
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ATLANTIC BLACK MISO COD
WITH MIZUNA SALAD AND MYOGA GINGER PICKLES
KITCHEN CHEF TOSHIKAZU KATO, FOUR SEASONS HOTEL DOHA
RECIPE
INGREDIENTS FOR MISO COD:
Lava stone grill A thick sheet of smooth stone
which basically comes from a volcanic rock and
used in serving Ishiyaki
Live (raw) octopus A very interesting dish
which was served on a plate and once placed in
my mouth I can really felt the tentacles and for
me that was very memorable.
My grandmother, who was really the reason
for me choosing this career. When I was little,
I would imagine myself doing what she did in
the kitchen. She was very talented and prepared
very tasty dishes that until now I can suntil
vividly remember.
cup (185 ml) Saikyo miso paste (grain)
2, 5 oz (150 g) Black cod steak, skin removed
4 tsp (20 ml) sake
4 tsp (20 ml) mirin
salt
METHOD:
1. Sprinkle some salt on the black cod in order to
remove some moisture from the sh. Pat sh dry
with paper towel.
2. Mix miso, sake and mirin and marinate the black
cod in this mixture for 3 days in the refrigerator.
3. After 3 days, remove the sh from the miso
marinade and dry with paper towel
4. Place black cod steaks on stainless steel skewers.
Grill the black cod on a charcoal grill until done.
INGREDIENTS FOR SESAME DRESSING:
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) dashi stock
2 tbsp (30 ml) sesame oil
4 tsp (20 ml) soy sauce
4 tsp (20 ml) light soy sauce
4 tsp (20 ml) mirin
4 tbsp (60 ml) roasted ground white sesame seed
2-3 cups (500-750 ml) mizuna leaves
2 servings
METHOD:
1. Mix all ingredients, except mizuna, in a
blender until mixed.
2. Toss dressing with mizuna leaves.
INGREDIENTS FOR MYOGA PICKLES:
0.6 oz (20 g) Myoga ginger
4 tsp (20 ml) rice vinegar
4 tsp (20 ml) water
4 tsp (20 ml) sugar
1 tsp (6 ml) salt
METHOD:
1. Cut Myoga ginger into 8 wedges.
2. Mix together rice vinegar, water, sugar and salt.
Set aside.
3. Blanch ginger in boiling water with some vinegar
and salt, then drain and cool to room temperature.
4. Once it has reached room temperature, soak in
rice vinegar mixture.

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CAVATELLI PASTA WITH RED PRAWNS AND BABY SQUID
EXECUTIVE CHEF VITO MOLLICA, FOUR SEASONS HOTEL FIRENZE
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WITH HOME COOKS?
Try not to follow the recipe book but to
impersonate the recipe...become more of a home
chef than an executor.
I will never forget my dinner at the French Laundry
in 2002 with my wife.
Firenze is a great city, as chefs we are lucky because
we can nd amazing product to all the seasons.Te
culinary roots that Florence oers also important to
all of us and to our customers.
RECIPE
INGREDIENTS:
METHOD FOR PASTA:
1. Place the semolina our on a clean surface and make a
well in the center. Add water, white wine and salt and
gradually incorporate the ingredients, bringing them
together into a ball of dough.
2. Knead the dough for about 10 minutes.
3. Wrap the ball in a damp cloth and allow it to rest for
15 minutes.
4. After resting roll the dough with a rolling pin until it is about
inch (1/2 cm) thick. Form cylinders about 2 inches (5 cm)
long and press them with two ngers to make the cavatelli-
shaped pasta. Leave pasta out for 1 hour to dry.
5. Cook in salted boiling water for a few minutes.
METHOD FOR SAUCE:
1. In a warm pan, heat oil and add the black pepper.
After a few seconds, add the butter.
2. Add the cooked pasta.
TO SERVE: Steam the baby squid quickly and season with
parsley and salt. Clean the red prawns, saut until done, then
season with chives and salt. Serve squid and prawns on pasta,
with pecorino cheese.
16 oz (500 g)
Semolina our
cup plus 2 tbsp (225 ml)
water
2 tsp (10 ml) white wine
Salt, to taste
2 tsp (10 ml) cracked black
pepper
5 tbsp (75 ml) butter
3 tbsp (45 ml) extra virgin olive
oil
8 red prawns
3.5 oz (100 g) baby squid
3 tbsp (45 ml) chives
3 tbsp (45 ml) parsley
7 oz (200 g) pecorino cheese
LOBSTER RISOTTO
CHEF SAVERIO SBARAGLI, FOUR SEASONS HOTEL DES BERGUES GENEVA
RECIPE
INGREDIENTS:
METHOD:
1. Cook the lobster in a court bouillon for 6 minutes, then
refrigerate. Remove meat from tail and claws. Dice lobster
tail meat, but keep claw meat whole. Set aside.
2. Blanch the tomato, remove the skin and the seeds,
then dice.
3. In a medium-size pot, add 2 tbsp (30 ml) of butter, then add
the chopped onion. Cook until onion is soft. Add the rice
and toast it for a couple of minutes, then add the white
wine and reduce until the wine has evaporated.
4. Add half the scampi stock, then about 8-9 minutes later,
when the rice is half done and this stock is absorbed, add
the lobster bisque. Keep on adding the scampis stock until
the rice is cooked.
5. After about 12 minutes, add the diced tomatoes and the
diced lobster tails.
6. Once the rice is cooked turn of the heat and let it rest for
about 5 minutes.
7. Add olive oil, chili powder, chopped parsley, salt, balsamic
vinegar and the remaining butter. Mix well
TO SERVE: Warm risotto for 2 minutes and serve with a
sautd lobster claw on top.
3 lobsters
1 2/3 cup (410 ml) Acquerello
rice (or Arborio rice)
cup (125 ml) butter
cup chopped onion
1/3 cup plus 2 tbsp (105 ml)
white wine
cup (185 ml) lobster
bisque, simmering
2 cup (625 ml) scampi
stock, simmering
1 medium tomato
3 tbsp (45 ml) extra virgin
olive oil
2 tsp (10 ml) espelette
chili powder
cup (60 ml) chopped parsley
2 tsp (10 ml) salt
4 servings
Syringes to inject juices or oils into products or
siphons but not for espumas but to create granitas.
BIG INGREDIENT?
I'm sure the kitchen will suntil be focused on the
vegetable world: roots, herbs, fruits, owers and
vegetables. Especially with preparations such as
marinades, teas, candies or pickles.
WITH HOME COOKS?
Be daring but always use the classical base.
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KHAO SOI HOR
CHEF PISAN TORPHET, FOUR SEASONS TENTED CAMP GOLDEN TRIANGLE
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RECIPE
INGREDIENTS:
METHOD:
1. Heat a large pan and add oil and chili paste until
fragrant. Add sliced chicken followed by coconut milk,
turmeric powder and yellow curry powder. Cook, stirring
constantly, until the chicken is done. Season with sugar
and sh sauce. Set aside.
2. Cook yellow noodles in boiling water until done.
Arrange in a bowl.
3. Pour hot chicken mixture on top of noodles, garnish
with pickled cabbage, parsley, coriander, onion and
crispy noodles.
4. Serve with roasted chili, pickled cabbage, fresh
shallots and lime halves as condiments.
2 tbsp (30 ml) Canola oil
1 tbsp (15 ml) red chili paste
3- oz (100 g) sliced chicken
(15 ml) coconut milk
1 tsp (5 ml) turmeric powder
1 tbsp (15 ml) yellow curry
Palm sugar and sh sauce,
to taste
3 oz (90 g) yellow
Burmese noodles
1 tbsp (15 ml)
pickled cabbage
cup (185 ml)
chopped parsley
cup (185 ml)
chopped coriander
cup (125 ml) spring onions
Crispy yellow noodles
Roasted chili
Pickled cabbage
Shallots, sliced
Lime halves
1 serving
RECIPE
INGREDIENTS:
METHOD:
1. Combine walnuts, garlic and Parmesan in a food
processor and pulse until coarsely chopped. Add
olive oil and pulse to combine.
2. Transfer to a bowl, add parsley and season to taste with
sea salt and freshly ground black pepper. Set aside.
3. Cook pasta in a large pot of boiling salted water until
al dente. Reserve 2-3 tbsp (30-45 ml) cooking water,
then drain pasta.
4. Toss pasta with walnut mixture and cooking water. Add
Gorgonzola and gently toss again. Serve immediately
Note: Strozzapreti, priest choker in Italian, is a rolled short
pasta, available from select stores. If unavailable, substitute
with penne or other short pasta.
Gorgonzola picante is more peppery than Gorgonzola
dolce latte, but you can substitute with dolce latte.
1 cup (250 ml) walnuts, toasted
2 cloves garlic, coarsely chopped
cup (125 ml) nely grated Parmesan cheese
cup (125 ml) extra-virgin olive oil
cup coarsely chopped at-leaf parsley
Sea salt and freshly ground black pepper
1 lb (450 g) dried strozzapreti
5 oz (150 g) Gorgonzola picante, coarsely crumbled
4 servings
BIG INGREDIENT?
Home-grown organic fruits and vegetables fresh
from your garden, just like the ones we grow in our
own organic garden at Four Seasons Tented Camp.
WITH HOME COOKS?
Cook fresh, serve hot on the plate. Also, adding
some fresh herbs daily to your dishes will help
keep you healthy.
It's hard to say one person in particular, but this
year I had the chance to join the World Gourmet
Festival at Four Seasons Hotel Bangkok. It's the
city's biggest annual food event, and we y eight
chefs as well as other food and wine experts in from
around the world. Each of them brings their own
specialities and expertise to share in the kitchen.
I had an opportunity to work with every chef in
dierent kitchens throughout the week. It was a
wonderful experience - I not only learned a lot from
each of these outstanding chefs, but also from the
team at our sister hotel in Bangkok.
WITH HOME COOKS?
Be patient, don't stress.
Having my rst meal with Sawada San our Japanese
Chef, a truly gifted Chef, we spent a year in pre-
opening together then to nally sit down together
and eat some of the food wed been working on was
just great.
Sir Terence Conran, because he put London on the
map for one of the best places to dine, using local
grower and farmers, his amazing attention to detail.
STROZZAPRETI PASTA WITH
WALNUT AND GORGONZOLA SAUCE
EXECUTIVE CHEF DAVID GREENHILL, FOUR SEASONS HOTEL GUANGZHOU
RECIPE
INGREDIENTS FOR THE MOUSSE:
12 oz (350 g) goose liver
2 tbsp (30 ml) milk
INGREDIENTS FOR THE BRINE:
6 spring onions, roughly chopped
4 inch (10 cm) piece fresh ginger, sliced
cup (125 ml) fennel seeds
2 pieces cinnamon stick
2 cups (500 ml) water
METHOD FOR FOIE GRAS TERRINE:
1. Prepare brine by mixing together spring onion,
ginger, fennel seed, cinnamon sticks and cold
water. Wrap the goose liver in a kitchen towel
and immerse into the brine. Refrigerate overnight.
2. Preheat oven to 300F (150C) and bake goose
liver for 15 minutes.
3. Pass the goose liver through a ne sieve and
mix with milk to achieve a mousse.
4. Place in mold, cover and refrigerate until solid,
at east one day.
INGREDIENTS FOR THE SPRING
ONION PANCAKE:
2 cups (500 ml) our
0.1 oz (3 g) fresh yeast
2 tsp (10 ml) sugar
cup (125 ml) water
cup (125 ml) nely
chopped spring onion
1 pinch (.3 ml) salt
2 tsp (10 ml) olive oil
Oil for frying
6 servings
METHOD:
1. Place our, yeast, sugar and water into a mixing
bowl and knead into a dough.
2. Add spring onion, salt and olive oil, and mix well.
3. Roll out the dough thinly, about inch (2 cm)
thick, and then roll into roulade (or log).
4. Cut the dough roulade/log into 1 inch (2.5 cm)
thick discs. Place discs on a tray, cover with a
towel and leave them to rise or proof for 30 mins.
5. Steam spring onion pancake in steamer for 4 mins.
6. When ready to use, deep fry the spring onion
pancake until golden.
INGREDIENTS FOR THE GARNISH:
2 tsp (10 ml) sugar
2 tbsp (30 ml) chopped hazelnuts
1 dried apricot, chopped
3 wedges green apple
TO SERVE:
1. Evenly spread sugar on top of foie gras
mousse and torch it until it is caramelized.
Sprinkle with chopped hazelnuts and apricot.
2. Deep fry the spring onion pancake until
golden brown.
3. Garnish with green apple wedges.
Sous vide water bath appliance. Under
vacuum and low temperature cooking method
to enhance meat tenderness.
BIG INGREDIENT?
Seasonal organic wild ingredients that normally
cannot be found in local market but only
through suppliers.
YOUR CITY?
Hangzhou is known for producing great
Longjing tea which is famous for its unique
fragrance and avor as well as distinguished leaf
shape and green color. Longjing Tea Leaf quick
fried with Shrimp is one of the signature dishes
that is popular in Hangzhou.
HAZELNUT GOOSE LIVER TERRINE
WITH SPRING ONION PANCAKE
EXEC. CHEF TAN CHWEE CHAN & CHINESE RESTAURANT CHEF WANG YONG, FOUR SEASONS HOTEL HANGZHOU AT WEST LAKE
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CRAB MAC N CHEESE
CHEF ROBERT GERSTENECKER, FOUR SEASONS ATLANTA
RECIPE
INGREDIENTS FOR THE RISOTTO:
WHAT'S THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND
WHAT IS IT USED FOR?
Our Smoker. Made of recycled kitchen equipment
it is used all year round for smoking our salmon but
also to smoke our home made cheese.
On my eighth birthday, my mother took me for
the rst time to a ne dining restaurant, I ordered
a French Classic "Truite aux Amandes" or Trout
Almandine....the dish was absolutely superb but it
was the service that impressed me the most.
Hampshire is full of rolling green hills, woodland,
lakes and plenty of farm animals grazing around. To
have so many organic Farms and producers on your
door step is a real treat and luxury. Our beef, lamb,
pork, poultry, eggs, dairy, and cheese all come from
within 20 miles of the hotel.
METHOD:
1. Put the dried shiitake mushrooms into a saucepan
with the vegetable stock and place over a high heat.
Bring to boil for 5 minutes. Remove the pan from
the heat and allow to infuse for 30 minutes before
straining into a clean saucepan. Set the mushroom
stock aside and gently warm the stock for using in
the risotto.
2. Heat the oil in a wide-bottomed sauce pan over a
medium heat and sweat the shallots and garlic in
the Canola oil for 2-3 minutes or until soft, then
add the spelt and diced bacon and toast over a
medium-high heat for 2-3 minutes, taking care
not to burn the shallots and garlic.
3. Pour in half of the warmed stock, stir and allow to
cook for 10 minutes. Continue adding stock, one
ladle at a time, until the spelt is tender and all the
liquid has been absorbed.
4. In the meantime, melt half of the butter in a frying
pan over a medium heat. When the butter is
foaming, add the sliced Portobello mushroom
and cook until caramelized in color.
4 servings
5. Add the mushrooms, the remaining butter and
grated cheddar to the risotto and remove the pan
from the heat. Stir for another minute and allow to
rest for 3 minutes before serving.
INGREDIENTS FOR THE CRISPY BACON:
BREAKFAST SPELT RISOTTO
EXECUTIVE CHEF CYRILLE PANNIER, FOUR SEASONS HOTEL HAMPSHIRE
3 cups (750 ml)
vegetable stock
2 cups (500 ml) dried
shiitake mushrooms
cup nely
chopped shallots
1/3 cup (75 ml) crispy
bacon (recipe below)
1 cup (250 ml)
pearled spelt
7 tbsp (105 ml)
unsalted butter
1 small-medium Portobello
mushroom, sliced
2 oz (60 g) aged
cheddar cheese, grated
cup (185 ml) sugar
tsp (1 ml) salt
2 tbsp (30 ml) maple syrup
4 slices smoked bacon
4 quail eggs
Canola oil
4 slices of black pudding
4 bunches cherry
tomato on the vine
4 triangles of fried
white bread
METHOD:
1. Pre-heat the oven to 350F (180C). Boil the sugar
with 1/3 cup plus 1 tbsp (100 ml) cold tap water and
salt, then allow to cool.
2. When cool add the maple syrup. Brush one side of
each bacon slice with the syrup, then place brushed
slice down on a heavy baking tray. Brush the top of
the bacon with more syrup, then place a sheet of
parchment paper on top. Cover with a second
heavy baking tray to keep slices at during cooking.
3. Place the bacon in the oven for 8-9 minutes or until
the bacon has caramelized. Remove the bacon
from the tray and allow to cool completely before
placing in an airtight container between pieces of
parchment paper.
INGREDIENTS FOR THE GARNISH:
METHOD:
In a Teon pan, add a touch of rapeseed oil and fry your
quail eggs, Black pudding and white toast triangle.
TO SERVE: Divide the risotto between four plates and
place the fried black pudding and fried quail egg on
top, a small bunch of roasted cherry tomato and a slice
of fried bread.
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RECIPE
INGREDIENTS FOR COLOSSAL SHRIMP:
COLOSSAL SHRIMP COCKTAIL
EXECUTIVE CHEF KEVIN ERVING, FOUR SEASONS RESORT LNA'I AT MANELE BAY
WHAT'S THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS
IT USED FOR?
As a Four Seasons chef, I have naturally made friends with the
engineers and carpenters. Not only are they my good friends,
but I can also depend on them to help with my culinary
creativity in the form of art pieces to showcase my dishes.
WHATS THE BEST PIECE OF ADVICE YOU COULD SHARE WITH HOME
COOKS?
My philosophy is Know your farmer, know your food.
Terefore, choose locally sourced ingredients whenever
possible and try to always cook with the seasons.
Being a Chef in Hawaii is like the ultimate dream come true.
Te abundance of local sh and shellsh is amazing. I am
fortunate to have great relationships with the local sherman.
8 colossal shell-on shrimp, thawed.
INGREDIENTS FOR COURT BULLION:
8 servings
METHOD:
1. In a large pot, bring all ingredients (except shrimp)
to boil and simmer for 30 minutes. Add shrimp and
simmer for 5-7 minutes. Check one shrimp at 5
minutes by cutting openshrimp is cooked when
translucent color is gone inside shrimp.
2. Remove shrimp and quickly cool on baking sheet.
Cool liquid in ice bath.
3. Peel and devein shrimp, and store chilled in cooking
liquid until ready to use. The liquid will help develop
avor in the shrimp.
INGREDIENTS FOR BLOODY MARY
COCKTAIL SAUCE:
METHOD:
1. Combine all ingredients in small sauce pan and
simmer over low heat for 15 minutes or until tender
INGREDIENTS FOR
COMPRESSED TOMATOES:
METHOD:
1. Place all items in Kryovac bag and compress to 98%.
Let the tomatoes marinate for overnight. Or, cut a
slit into each tomato and place in a Ziploc bag and
marinate for 48 hours and get almost the same result.
TO SERVE:
Put shrimp on wooden skewers surrounded by
compressed tomatoes. Serve with Bloody Mary
Cocktail Sauce and Pickled Mustard Seeds. Garnish
with Micro Celery or Opal Basil.
4 cups (1 L) water
1 cup (250 ml) white wine
2 cups (500 ml) dill
pickle juice
2 tbsp (30 ml)
pickling spice
head celery
2 medium sweet onions
2 oranges
2 lemons
1 lime
bunch fresh parsley
bunch fresh thyme
2 tbsp kosher salt
1 pint ripe cherry or tear
drop tomatoes
1 cup (250 ml) aged sherry
vinegar
1 cup (250 ml) V-8 or
vegetable juice
1 tsp (5 ml) celery salt
1 tsp (5 ml) Tabasco sauce
2 tbsp (30 ml) mustard
seeds
cup (185 ml) water
2 thyme sprigs
2 tbsp (30 ml) dill pickle
juice
cup (60 ml) cider
vinegar
tsp (2 ml) kosher salt
cup (125 ml) chili sauce
cup (60 ml) V-8 or
vegetable juice
cup (125 ml) ketchup
3 tbsp (45 ml)
prepared horseradish
tsp (1 ml)
Tabasco sauce
tsp (2 ml)
Worcestershire sauce
1 tbsp (15 ml) cracked
black pepper
tsp (2 ml) celery salt
1 pinch (.3 ml) kosher salt
METHOD:
1. Combine all ingredients in a small bowl and chill.
INGREDIENTS FOR PICKLED
MUSTARD SEEDS:
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RECIPE
INGREDIENTS FOR COCONUT SAUCE:
KONA ABALONE
EXECUTIVE CHEF JAMES BABIAN, FOUR SEASONS RESORT HUALALAI AT HISTORIC KAUPULEHU
We now have a printer that prints edible logos
that we can use for amenities.
WHATS THE BEST PIECE OF ADVICE YOU COULD
You can always add more but you cant take it
out. Taste and adjust as you go.
WHATS THE BEST PART ABOUT COOKING IN
YOUR CITY?
Hawaii has a deep multi ethnic culture, and
they are all very passionate about their food.
Having the opportunity to go to a farmers
market and see and converse with these farmers
about what plants are producing and then go
home and cook something inspired by the
season is as good as it gets for me.
1 tbsp (15 ml) nely diced sweet onion
1 tbsp (15 ml) chopped lemongrass
1 tbsp (15 ml) chopped kafr lime leaves
cup (60 ml) chopped macadamia nuts, toasted
1 tbsp (15 ml) sh sauce
1 cup (250 ml) canned coconut milk
1 tbsp (15 ml) nely diced sweet onion
1 tsp (5 ml) sugar
2 tsp (10 ml) lime juice
1 tsp (5 ml) Sriracha sauce
METHOD:
1. Saut onions, lemon grass and lime leaves in olive
oil. Add macadamia nuts and sh sauce, and stir,
scraping the brown bit from the bottom of the pan.
2. Add remaining ingredients and bring to a boil, then
simmer for 10 minutes.
3. Blend in a blender, then strain through a ne sieve.
Season to taste.
INGREDIENTS FOR ABALONE CONFIT:
2 abalone (removed from shell, shell reserved)
2 cups (500 ml) olive oil
1 tbsp (15 ml) lemon zest
1 tbsp (15 ml) orange zest
1 tsp (5 ml) peppercorns
1 tbsp (15 ml) salt
cup (60 ml) lemon balm (or substitute
with half mint, half lemon basil)
2 servings
METHOD:
1. In a medium pot, combine all the ingredients
(except the abalone) and bring to very low
simmer. Add abalone and cook for 20 minutes.
Remove and set aside.
cup (60 ml) lemon balm (or substitute with half
mint, half lemon basil)
1 tbsp (15 ml) kafr lime leaves, sliced into thin strips
6 orange segments
1 tbsp (15 ml) micro shiso (or other microgreens)
METHOD:
1. Slice abalone thin, sashimi style
2. Toss abalone with lemon balm, lime leaves, and
orange segments together with coconut sauce.
METHOD FOR PLATE:
1. Place two piles of salt on plate
2. Put the abalone shells on the salt
3. Place tossed abalone on shells, along with
garnishes. Top with microgreens.
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VEGGIE BURGER
EXECUTIVE CHEF ROGER STETTLER , FOUR SEASONS RESORT MAUI AT WAILEA
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WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN --
Te most unusual and by far my favorite tool is the
Paco Jet. We use it for everything from mousses,
sauces, gelatos, sorbets. I nd that it can provide
extremely intense natural avors with a variety of
textures. Truly an amazing machine.
WITH HOME COOKS?
Being prepared before you start cooking is the
foundation of a good cook. Te more prepared you
are, the more time you will have to execute properly.
Tat is key for making your food great instead of
just good.
We are very lucky to have multiple climates that can
support a plethora of amazing produce. Te climate
is consistent year-round so we rarely have gaps in
production. From all the amazing tropical fruits
to some of the most amazing tomatoes I have ever
consumed, we are truly lucky on the Islands.
RECIPE
INGREDIENTS:
METHOD:
1. Cook the split peas in salt water. Set aside.
2. Cook brown rice in a steamer. Set aside.
3. Drain and rinse the garbanzo beans. Pure them
with a little olive oil in a blender or food processor
and set aside.
4. Roughly chop hearts of palm, mushrooms, shallots
and parsley and lightly fry in olive oil.
5. Mix all ingredients together and season to taste with salt
and pepper. Mold into four patties of six ounce (180 g)
each. Layer with parchment paper and keep refrigerated
until ready to cook.
TO SERVE:
Cook burgers in a saut pan with olive oil until heated
through and golden on the outside. Mix together some
cottage cheese, passion fruit and a drizzle of honey. Serve
burgers with avocado slices, sautd Portobello mushrooms
and the cottage cheese on the side.
2/3 cup (170 ml) green
split peas
2/3 cup (170 ml) brown rice
1 cups (310 ml) canned
garbanzo beans
Extra virgin olive oil
cup (125 ml) hearts of palm
1 cups (310 ml)
button mushrooms
1 shallot
3 tbsp (45 ml) Italian parsley
Salt and Pepper to taste
Cottage Cheese
Passion Fruit
Honey
Avocado slices
Portobello mushrooms
4 servings RECIPE
INGREDIENTS FOR CONFIT APPLE:
SPICED REINE-DES-REINETTES APPLE CONFIT
PASTRY CHEF GRGOIRE MICHAUD, FOUR SEASONS HOTEL HONG KONG
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DISTANCE TRAVELLED TO GET HERE?
It took me 20 hours of ying and a few hours of
layover in Vancouver and 8,067 miles (12 983
km) to get to New York. It's long, but worth
every second of it.
FAVORITE THING ABOUT COOKING WITH APPLES?
Versatility and simplicity. Apples are simple,
yet noble and never fail to impress. As a pastry
chef, there are hundreds of dierent ways for us
to use apple, yet, baked apple or apple tart are
suntil my favorites.
NUMBER OF APPLES BROUGHT?
With such a long haul voyage, I believe it
wouldn't be very green to carry all the apples
with me. Also, Hong Kong climate isn't
appropriate for the culture of apples.
2 Reine-des-
reinettes apples
2/3 cup (160 ml) apple juice
cup (60 ml) white sugar
Mixed spices (black
cardamom, coriander,
clove, tonka bean)
oz (7.5 g) gelatin leaves,
softened in cold water
METHOD:
1. Cut the apple into inch (1 cm) diameter tubes,
of varying lengths
2. In a small pot, heat sugar until it turns a very dark
amber. Add spices and carefully add apple juice
and stir well.
3. Strain, then add the soften gelatin and apple tubes,
and set aside for about 15 minutes in the liquid
(depending on the texture/ripeness of the apple).
4. Remove the apple with a strainer, reserving liquid,
and cool the liquid in a deep, small container.
5. Once the liquid is cold but not yet set, place the
apple tubes in the liquid and let it set in the fridge
for a few hours.
INGREDIENTS FOR HAZELNUTS:
3 oz (100 g) shelled hazelnuts
METHOD:
1. Chop the hazelnut into small pieces and roast them
in a dry saut pan until very dark brown. Set aside.
4 servings
INGREDIENTS FOR
SANDALWOOD MERINGUE:
(30 ml) green apple juice,
divided
1/3 oz (9 g) egg white
powder
1 tsp (7 ml) white sugar
Sandalwood essential oil
to taste
3 tbsp (45 ml) corn syrup
(30 ml) inverted sugar
(or honey)
METHOD:
1. Combine cup (60 ml) apple juice, egg white
powder and white sugar and whip to soft peaks.
2. In a small pot, heat 2 tbsp (30 ml) apple juice, corn
syrup and sugar. Boil to 300-310F (149-154C), the
hard-crack stage. Pour into the whipped egg whites.
INGREDIENTS FOR SORREL OIL:
2/3 oz (20 g) fresh sorrel (may need to add a bit of
spinach, for color if sorrel is not green enough), plus
additional leaves for garnish.
METHOD:
1. Blend together oil and sorrel.
2. Strain through some folded cheesecloth
INGREDIENTS FOR ROASTED HAY CREAM:
3 oz (100 g) hay (not the yellow straw
type, the dry grass type)
1 cup (310 ml) cream (35% fat)
METHOD:
1. Moisten the hay with water, place in a pan and cover
with foil. Place pan in hot oven and roast, then allow
to cool.
2. Combine hay and cream and infuse for several hours
in the refrigerator.
3. Once desired avor has been reached, strain the
cream, and whip with sugar to soft peaks
1. Spoon sandalwood meringue on a plate and burn
it with gas blowtorch.
2. Roll 2 pieces of apple in freshly toasted hazelnut
and place them on the plate.
3. Pipe some hay cream dots, drizzle with sorrel oil
and decorate with baby sorrel.
VEAL AND TUNA TONNATO
CHEF MAURIZIO FERRARESE, FOUR SEASONS HOTEL HOUSTON
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WITH HOME COOKS?
We all have unique skills, believe in yourself and
make sure your guests notice it through the food
you cook for them.
Dinner at ALINEA in Chicago
Houston has food inuences from all around the
world. Here you can get from some of the best
Tai food, to an authentic southern meal.
RECIPE
INGREDIENTS:
METHOD:
1. Clean the veal let and divide into two pieces.
Season with salt and pepper.
2. Wrap lets tightly in plastic wrap and sous vide
them (place in water) at 143.6F (62C) for about 50
minutes, or until done.
3. Once cooked, cool in ice water.
4. Brush tuna with olive oil, season with salt and pepper
and sear on all sides.
5. Prepare the tonnato sauce. In a blender add canned
tuna, capers, anchovies and a bit of wine, and blend.
Add more wine to thin out sauce, if necessary.
6. In a bowl, fold together tuna mixture with mayonnaise.
TO SERVE:
Place veal and tuna on a platter. Cover with tonnato
sauce. Garnish with greens and celery.
15 oz (420 g) veal let
15 oz (420 g) sushi
grade Tuna
10 servings
2, 7 oz (198 g) cans of
tuna, packed in oil
3 tbsp (45 ml) capers
cup (60 ml) white
wine
15 anchovies in
olive oil
5 tbsp (75 ml)
mayonnaise
cup (60 ml) diced celery
Mixed greens
Salt and pepper
INGREDIENTS FOR TONNATO SAUCE:
RECIPE
COLD YOGHURT SOUP WITH TAHINI SORBET
EXECUTIVE CHEF SAVA AYDEMIR, FOUR SEASONS HOTEL ISTANBUL AT SULTANAHMET
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My rst Chef He was my idol. He would caress
each vegetable and meat before cooking and would
cook with love. His love would encourage me to
cook.
WITH HOME COOKS?
Keep it simple. Don't spend too much time.
Use seasonal and fresh products and don't buy
everything from one supermarket. Be selective,
touch and smell each product and cook with love.
After a mushroom harvest in the forest, I like to
cook them on a wood re with village bread. Tis is
the best meal I have had in my life.
INGREDIENTS FOR
GRAIN MIXTURE:
2/3 cup (160 ml)
crushed wheat or bulgur
cup (125 ml)
dried chickpeas
Fresh mint, chopped
METHOD:
1. Boil chickpeas and crushed
wheat separately, in two
cups (500 ml) water until
tender. Rinse with cold
water and drain thoroughly.
Set aside to cool.
2. Mix together chickpeas
and crushed wheat. Add
some chopped mint and
season with salt and
pepper.
INGREDIENTS FOR
YOGURT SOUP:
1 cup (250 ml)
homemade yogurt
Salt
METHOD:
1. In a large bowl, whisk
together yogurt and water
Season with salt.
2. Pour soup in a pitcher and
set aside in refrigerator.
INGREDIENTS FOR
TAHINI SORBET:
1 cup (250 ml) dried
chickpeas
1 cup (310 ml) tahini
lemon juice
4 cups (1 L) water
METHOD:
1. Boil chickpeas in 4 cups
(1 L) water until tender.
Rinse with cold water and
drain thoroughly. Let cool.
2. In a blender, place boiled
and peeled chickpeas,
tahini, lemon juice and
water and blend on high
speed until smooth. Pour
mixture into a small pan
and freeze.
TO SERVE:
Place grain mixture and
scoop of tahini sorbet on the
plate. Pour yoghurt mixture,
and garnish with mint and
olive oil drops.
6 servings
BAKED QUINCE WITH TURKISH KAYMAK
CHEF GHISLAIN GAILLE, FOUR SEASONS HOTEL ISTANBUL AT THE BOSPHORUS
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WITH HOME COOKS?
Be patient and persevered.
WHAT'S THE MOST MEMORABLE MEAL YOU EVER ATE ?
At Atelier Joel Robuchon in Hong Kong, I had
the degustation menu, while sitting 4 hours at the
table with culinary friends from all corners of the
world. A true highlight was not only the cuisine but
equally Chef Robuchon's presence.
WHO'S YOUR PERSONAL FOOD IDOL -- AND WHY?
Pierre Herm for his creative & perfectionist
approach, both in terms of taste & presentation
Christoph Adam for his extravagance as well
as eciency
Michel Belin - one of the best "chocolatiers et
ptissier" in France where I had the privilege to
work for 3 years by his side
RECIPE
INGREDIENTS:
METHOD:
1. Wash the quince then peel and cut in half. Remove core
with a spoon and place them in a casserole dish, cut-side up.
2. Fill each quince with grated apple.
3. Mix sugar with food color and cinnamon, then cover
each fruit half generously with mixture.
4. Add orange juice to the bottom of the dish and cover
with foil. Leave at room temperature overnight.
(This will also generate natural citrus sugar to garnish
the plate, if desired).
5. The following day, preheat oven to 375F (190C).
Bake fruit, covered with foil, for 45 minutes, until
quince gets soft.
6. Cool to room temperature until ready to serve.
TO SERVE: Serve with a scoop of Kaymak, clotted cream
or vanilla ice cream.
2 quince
1 granny smith apple, peeled and grated
1 cup (310 ml) sugar
1 pinch (.3 ml) red food color
1 tsp (7 ml) ground cinnamon
1/3 cup (75 ml) orange juice
6 tbsp (90 ml) Kaymak (or clotted cream or vanilla ice cream)
4 servings
CRAB MAC N CHEESE
CHEF ROBERT GERSTENECKER, FOUR SEASONS ATLANTA
RECIPE
INGREDIENTS FOR BUFFALO:
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Te next big ingredient will be the use of Duck in all
ways on the menu from Duck eggs for breakfast to
dinner, duck ham with varied avors. For bar bites
fried duck feet or Liver and tongue pate for your
Charcuterie plates. BBQ Duck to Sous Vide and of
course the classic cont.
WITH HOME COOKS?
Best piece of advise for home cooks is when you are
at home BBQ, roasting, pan searing, smoking or
cooking any type of meat remember to allow your
product to rest for at least 15 minutes.
In Jackson Hole I have had the opportunity to work
with a lot of game meats and really prole the
dierent avors and cuts of bualo and elk.
2, 6 oz (180 g) bufalo tenderloin
2 strips wild boar bacon
2 tbsp (30 ml) oil
METHOD:
2. Season bufalo tenderloin with salt and pepper, then
take the wild boar bacon and wrap it around outside
of tenderloin and tie it with butcher string.
3. Pour oil in a saut pan over medium heat and sear the
bacon until golden brown. Place tenderloin in oven and
cook for 10 minutes or until desired internal temperature
(for medium rare, internal temperature should be
120F/49C) and let rest for 15 minutes.
INGREDIENTS FOR TRUFFLE GRITS:
2 servings
METHOD:
1. Pour 1 tbsp (15 ml) oil in a sauce pot on medium-low
heat, add garlic and shallots and allow to sweat.
2. Add white wine and reduce by half. Add milk and bring it
to a simmer, then add grits. Stir for the rst 2 minutes,
then turn heat down to low and allow to cook for another
4 minutes.
3. Heat a separate saut pan to medium high heat and add
remaining oil. Add mushrooms and cook until golden
brown then add remainder chopped garlic and shallots.
Add thyme and season to taste.
4. Add mushrooms to grits then nish grits with trufe oil
and peelings. Season with salt and pepper, then add
Parmesan just before serving
ROASTED WILD BOAR BACON & BUFFALO TENDERLOIN
EXECUTIVE CHEF MICHAEL GORALSKI, FOUR SEASONS RESORT JACKSON HOLE
2 tbsp (30 ml) oil, divided
5 garlic cloves, chopped
3 tbsp (45 ml) diced shallots
cup white wine
2 cups (500 ml) whole milk
cup (125 ml) grits
1 oz (30 g) wild
mushrooms, chopped
1 tbsp (30 ml)
chopped thyme
2 tsp white trufe oil
5 tsp (25 ml) black trufe
peelings or black trufe pate
cup grated Parmesan
Kosher salt & fresh black
pepper, to taste
INGREDIENTS FOR ROSEMARY
CITRUS SWISS CHARD:
2 bunches Swiss chard
2 tbsp (30 ml) oil
1 stem rosemary, chopped
2 lemons, zested and juiced
Kosher salt & fresh black
pepper, to taste
METHOD:
1. Clean the Swiss chard by cutting the ribs of the
leaves then soaking them separately in water to
remove the dirt.
2. Bring a large pot of salted water to a boil, add leaves,
boil for 1 minute, then remove and place in a bowl of
iced water to cool. Then add the chard ribs to the
boiling water, cook for 4 minutes, then remove and
place in iced water to cool. Drain well, then chop
leaves and ribs.
3. In a saut pan over medium, heat oil then add garlic
and cook until translucent. Add the swiss chard and
Saut until hot. Add rosemary and lemon zest and
juice Season to taste with white wine.
INGREDIENTS FOR HUCKLEBERRY GLAZE:
13 oz (375 ml) Port wine
1 cup (250 ml) sugar
1 cup (250 ml) fresh or
frozen huckleberries (or
blueberries)
cup (60 ml) cold butter
METHOD:
1. In a sauce pot, heat port wine over low heat and
reduce by half. Add sugar and reduce by another
quarter, until mixture starts to thicken.
2. Add huckleberries and cook until they have
heated through.
3. Add butter and season to taste.
TO SERVE: Place a spoon of grits in the center of plate
then top with Swiss chard. Remove butcher string from
tenderloin and place the bufalo beside grits, then garnish
with huckleberry glaze on top and around the bufalo
tenderloin.
CRISPY RED SNAPPER WITH TAMARIND SAUCE
EXECUTIVE CHEF BILLY AKUNNA, FOUR SEASONS RESORT LANGKAWI
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INGREDIENT?
Te Torch Ginger or Ginger ower is something
that is truly unique and evokes a burst of avor it
has the potential to be the next trend for cooking.
WITH HOME COOKS?
Always make sure that cooking comes from a place
of happiness.
I have always credited people who have had recipes
in their families for generations and have stayed
true to it until the present day.
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INGREDIENT?
I'm sure that one of them will be a trend towards
using dierent types of "unpopular" sh. In a few
years due to commercial over-shing we won't have
the sh that we're used to consuming today, such as
certain kinds of tuna.
WITH HOME COOKS?
Don't forget your roots! We need to be sure that we
don't lose the recipes of our grandmothers. Learn
them yourself, and teach them to your children.
If you don't, your future grandchildren won't
know the traditional avors of your region, and the
tradition of passing the recipes from mothers to
sons and daughters will die out.
One of the best meals ever was in a restaurant
of a friend of mine called Massimo Botura. Te
restaurant is La Osteria Francescana in Modena,
Italy. He has a special sensibility towards food, and
it's very dicult to explain... You must go there!
RECIPE
INGREDIENTS:
METHOD:
Mix all the ingredients together in a bowl. Let marinade
for about 8 minutes depending on the thickness of the
sh slices/chunks. Serve.
CEVICHE WITH PASSION FRUIT
EXECUTIVE CHEF ALEX GARES, FOUR SEASONS RESORT KOH SAMUI
3 tbsp (45 ml) passion fruit juice
5 tbsp (75 ml) lime juice
1 tbsp (15 ml) nely chopped shallot
2 tsp (10 ml) chopped fresh ginger
cup (125 ml) chopped fresh cilantro leaves
tsp (2 ml) chopped red chili
7 oz (200 g) grouper, sea bass, sea bream or
shrimp, sliced nely
Salt to taste
2 servings RECIPE
INGREDIENTS:
METHOD:
1. Season the llet with salt and pepper and coat in
corn our.
2. Deep-fry until golden brown and crispy.
3. Dust the snapper bone with a little bit of corn starch,
fry and set aside
INGREDIENTS FOR TAMARIND SAUCE:
METHOD:
1. Heat the oil in sauce pan and add chopped garlic followed
by tamarind paste, light soy sauce, palm sugar and water
or chicken stock. Bring to a boil, then simmer for about
5 minutes.
TO SERVE:
1. Pour the tamarind sauce in a mixing bowl, add the crispy
snapper and toss with the sauce.
2. On a serving plate, place the fried snapper bone with head
and then place the tossed strips of snapper on top.
3. Garnish with sliced spring onion and coriander leaves.
1 whole red snapper (llet
the sh and cut into strips,
reserve the bone, making
sure the head and tail are
intact)
Corn our
Salt and pepper
Corn starch
1 tsp (5 ml) chopped garlic
1 tbsp (15 ml) oil
1 tbsp (15 ml) tamarind paste
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) palm sugar
2 tsp (10 ml) water or
chicken stock
2 servings
RECIPE
INGREDIENTS FOR COD FISH:
5 oz (165 g) cod sh
4 cups (1 L) salt
cup (125 ml) sugar
3 tbsp (45 ml) fennel juice
4 whole garlic cloves
4 cilantro sprigs
METHOD:
1. Cook potato in olive oil with safron until done. Drain
on paper towels. Chill, then ll with cod sh brandade.
INGREDIENTS FOR SAFFRON AIOLI:
4 garlic cloves, sliced
milk
cup (125 ml)
sliced celeriac
Oil for frying
4 servings
METHOD:
1. Cure the skinned and spineless cod sh llet in a mix
of 1 kg salt, 200 gr of sugar and fresh fennel juice.
2. After waiting one hour, rinse well in fresh water
and dry with paper.
3. Cut the cod sh into portions and place in 4 cooking
bags with a garlic clove, cilantro sprig and olive oil.
Seal the bags.
4. Cook in the Roner with a water bath temperature of
133F (56C) until core temperature gets 125F (52C).
Set aside.
INGREDIENTS FOR GARLIC AND
CELERIAC CHIPS:
INGREDIENT?
Te rare black wild pepper from Madagascar.
Voatsiperifery in Malagasy is the most
extraordinary pepper.
Te Kaizen, best sushi bar restaurant in
Montreal
My food idol is my mother-in-law! Her cooking
is delicious and creative.
METHOD:
1. In a small pot, warm some milk until it is about to boil.
Remove from heat and add garlic slices. Let sit for a
few minutes. Repeat this process two more times with
fresh milk, to smooth out garlic avor.
2. Heat oil to 300F (150C). Deep fry garlic and celeriac
slices at 150C until golden. Drain excess oil on paper
towels.
INGREDIENTS FOR CILANTRO EMULSION:
METHOD:
1. Blanch a bunch of cilantro in boiling water. Drain then
place in blender to pure. Mix with some whipped
cream to emulsify.
METHOD:
1. Emulsify olive oil with egg yolk and safron into a
mayonnaise. Stir in blanched garlic and safron
potato pure until a uniform consistency is obtained.
INGREDIENTS FOR PIQUILLO
PEPPER GELATIN:
1 bunch cilantro Whipped cream
2 potatoes, peeled
and sliced.
Olive oil with
safron threads
20 ml olive oil
1 egg yolk
1 pinch (0.3 ml)
safron threads
20 gr blanched garlic
30 gr potato pure
8 oz (250 g) roasted
piquillo peppers
1 tsp (5 ml) agar agar
2 gelatin sheets
Fresh herbs
METHOD:
1. Blend roasted piquillo pepper with agar-agar and
2 soaked gelatin sheets into a pure.
2. Pour a thin layer onto a plate, chill and cut out
diferent sized circles.
3. Garnish with fresh herbs.
TO SERVE:
1 cup (250 ml) Safron Potato Cont
3 tbsp (45 ml) Codsh brandade (salted
cod and olive oil emulsion)
1 oz (45 g) Piquillo Peppers Gelatin
2 tbsp (30 ml) Safron Aioli
1 tbsp (15 ml) Cilantro Emulsion
2 tbsp (30 ml) Garlic & Celeriac Chips
INGREDIENTS FOR SAFFRON
POTATO CONFIT:
SOUS-VIDE CODFISH
SAFFRON POTATO CONFIT AND RED PEPPERS
EXECUTIVE CHEF PASCAL MEYNARD, FOUR SEASONS HOTEL RITZ LISBON
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RECIPE
INGREDIENTS FOR CACIUCCO SAUCE:
PASTA IN A JAR
CHEF ANTONIO MINICHIELLO, FOUR SEASONS HOTEL LAS VEGAS
METHOD:
1. Marinate the rst 22 ingredients (up to and including
the lemon peel) in the refrigerator for 24 hours.
2. The following day, bring to a boil all marinated
ingredients along with tomato paste, port, Pernot,
carrot juice and water. Simmer for 20 minutes and
allow it to rest for an additional 20 minutes. Strain in
a ne chinois (or sieve), then blend.
INGREDIENTS FOR PASTA:
METHOD:
1. Saut shallots, artichoke hearts and garlic in oil until
caramelized and season with salt and pepper.
2. Add white wine and stir, removing brown bits from
pan. Add herbs with chicken stock, and simmer for
a few minutes. Remove from heat and blend into
ne pure.
TO PREPARE THE CACIUCCO SAUCE
FOR THE PASTA:
METHOD:
1. Combine these ingredients with the pasta ingredients,
and divide into two mason jars. Place mason jars in a
bain-marie and cook for 3 to 4 minutes.
2. Remove the mason jars from the Bain-marie, then
garnish each jar with the following (in this order):
Artichoke pure
Tomato concasse (cubed tomatoes)
1 fresh basil leaf
METHOD:
Mix all of the ingredients together and set aside.
INGREDIENTS FOR ARTICHOKE PURE
(FOR GARNISH):
2 servings
3 pcs lobster shells
5 pcs langoustine shells
5 fresh clams
5 fresh mussels
3 red scorpion sh heads
salmon trimming
(bones and fat)
tuna trimming (bones
and fat)
Chilean sea bass
trimming (bones and fat)
turbot trimming
(bones and fat)
5 fresh shrimp, head-on
lb (250 g) fresh
basil leaves
lb (250 g) fresh parsley
1/8 oz (3 g) safron
threads
5 stalks green onion
5 stalks fresh lemongrass
1 knob fresh ginger, nely
2 fennel bulbs with fronds,
chopped
10 cherry tomatoes,
chopped
cup (60 ml) extra
virgin olive oil
2 tbsp (30 ml)
Espellete pepper
3 lemon peels
cup (60 ml)
tomato paste
bottle white port
bottle Pernot
4 cups (1 L) fresh
carrot juice
4 oz (120 g) Artichoke leaf
pasta (homemade or store
bought)
2 scallops, thinly sliced
2 langoustines, cubed
2 prawns, thinly sliced
2 baby calamari rings
2 tbsp (30 ml) extra
virgin olive oil
12 basil leaves, julienned
1 lemon, zested
Pepper and seaweed
powder (or salt) to taste
5 shallots, julienned
virgin olive oil
10 fresh artichoke hearts
Splash of white wine
Fresh thyme and basil,
wrapped and tied in
cheesecloth
Salt and pepper
1 cup (250 ml)
Caciucco Sauce
2 stalks green
onion, sliced
virgin olive oil
1 cup (250 ml) clam juice
5 cherry tomatoes
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Chef Gualtiero Marchesi - He was the rst to be awarded Tree
Michelin Stars about 25 years ago. He is a model man and chef and
the new generation of chefs like myself are inspired by him. He was
the rst to transform simple Italian cuisine into sophisticated,
ne dining cuisine.
WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS
IT USED FOR?
Te Torchio style pasta machine - a machine that assists with fresh
pastas. It is used to prepare a wide variety of pastas, including bigoli,
macaroni and spaghetti.
Las Vegas has become a premiere culinary destination where food
from every part of the world is represented. Like the city itself, the
culinary scene is fun, exciting, diverse and larger than life! Im
grateful to be a part of it.
GRILLED SEAFOOD AND SHELLFISH PLATTER
EXECUTIVE CHEF ADRIANO CAVAGNINI, FOUR SEASONS HOTEL LONDON AT PARK LANE
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My most unusual tool, and also my most beloved,
is my wooden hammer which is used to atten sh
or meat for carpaccio dishes. It is over 18 years old
now and has developed a strange shape and style
that cannot be reproduced in a new hammer.
WITH HOME COOKS?
Time is of the essence whether cooking for the
family or entertaining friends so keep it simple. Use
one ingredient dishes meat or sh lightly cooked,
for instance a piece of steamed sh is quick and you
can really taste the avor.
INGREDIENT?
I have discovered a small, boutique wine
supplier in Italy, on the shores of Lake Garda,
who has developed a unique process for preserving
grapes. Te process uses high pressure and low
temperatures to make a non pasteurized, non
sterilized 100% totally organic juice that has a
life of up to a year.
RISOTTO WITH PINK LADY APPLE AND PROSECCO
EXECUTIVE CHEF CASACCIA MORENO, FOUR SEASONS HOTEL LONDON AT CANARY WHARF
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WHAT'S THE BEST MEAL YOU EVER ATE?
Last February, on my daughter's second birthday,
my family and I were on holiday in the snowy
Austrian mountains, where my parents-in-law have
a small cottage. Te atmosphere was magical, with
beautiful company and an amazing home-made
traditional Austrian feast.
WITH HOME COOKS?
If you have a favorite chef do not try to replicate
the look of his dishes but focus on the avors and
the tastes of the recipe. Also try to "steal" as many
secrets as possible from your mother or grandma.
Te best part of working in East London is I have
access to the freshest and best quality seafood from
the biggest sh market in London on my doorstep.
In fact, Billingsgate sh market is just three minutes
away from the hotel and I can usually have sh to
fork in short order.
RECIPE
INGREDIENTS:
METHOD:
1. In a small saut pan melt 2 tbsp (30 ml) butter and add
the onion and sugar and cook for 1 minute on high heat.
Transfer the onion to a large pot, add oil and cook until
onion is translucent. Add rice and toast for a few minutes.
2. Add half the Prosecco and allow it to evaporate for 30
seconds. Continue stirring the rice and cook it by adding
simmering hot vegetable stock by the ladle full, just to
cover the surface the rice, stirring until it is almost
absorbed. Then add more stock. Continue cooking and
adding stock until the rice is done, about 18 minutes.
3. Once it is almost done, add the rest of the Prosecco
and nish cooking. Remove from heat, season with
salt and pepper, and nish with the remaining butter,
Parmesan and the Roma tomato. At this stage the rice
should be a creamy consistency. Finally, add the diced
apple and parsley.
TO SERVE: Divide into four dishes. Garnish with seared
apple wedge and fried cherry tomato and nish with
chervil leaves.
small onion, diced
6 tbsp (90 ml) butter, divided
10 oz (300 g) aquerello
rice (or Arborio rice)
1/3 cup (75 ml) extra
virgin olive oil
40 oz (1.2 L) Prosecco
cup (185 ml)
grated Parmesan
1 Roma tomato, diced
80 oz (2.4 L) vegetable
stock, simmering
2 pink lady apples, one
diced; one cut into
wedges and seared
cup (60 ml)
chopped parsley
4 cherry tomatoes, fried
Chervil leaves
4 servings
RECIPE
INGREDIENTS:
METHOD:
1. Brush the vegetables with some olive oil and season
with salt and pepper.
2. Grill the eggplant, zucchini, carrot and fennel until
tender. Set aside.
3. Roast the bell peppers until charred. Place in a bowl and
cover tightly with plastic wrap. Let sit for a few minutes,
then remove from bowl and peel of the skins. Set aside.
4. Brush the fresh sh and seafood with some olive oil,
season with salt and pepper, and grill until done.
5. Arrange the vegetables and the sh on a platter.
Garnish with chervil, dill and green oil before serving.
2 slices eggplant
2 slices zucchini
2 slices carrot
2 slices fennel
2 wedges red bell pepper
2 wedges yellow bell pepper
2 scallops
2 squid
2 prawns
2 langoustines
2 oz (60 g) tuna
2 oz (60 g) sea bass
2 oz (60 g) Dover sole
Chervil
Dill
Green oil (oil infused with
chopped herbs)
2 servings
RECIPE
INGREDIENTS FOR OCTOPUS:
CHARRED OCTOPUS
EXECUTIVE CHEF GILLES ARZUR, BEVERLY WILSHIRE IN BEVERLY HILLS (A FOUR SEASONS HOTEL)
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WITH HOME COOKS?
Cook with your kids and friends, in front
of them at least. It creates memories and
encourages trying new things.
Te joy of sharing my passion and background
with my wife, as we dined at two, 3-star
Michelin French restaurants in one day, mixing
both traditional and modern style cuisine.
I have a great sense of respect for Jean
Delaveyne, the great, late inuential and
talented Chef. He was one of the rst to help
French chefs move out from the Escoer
"style" to the beginning of nouvelle cuisine.
1 cup (250 ml) haricots vert
1/3 cup (75 ml) tomato water (recipe to right)
1 octopus
2 onions, peeled and chopped
2 carrots, peeled and chopped
4 bay leaves
2 cups (500 ml) frisee lettuce
cup (60 ml) chopped fresh herbs
Olive oil
METHOD:
1. Cut the stems of the haricot verts and place
in iced water for two minutes. Cook in salted
boiling water until tender, then place in iced
water to cool down.
2. Place the octopus in a pot of boiling water. Add
onions, carrots and bay leaves and cook until
octopus is tender, about 45 minutes. Once done,
place octopus in iced water. Once cool, slice the
tentacles into inch (0.5 cm) pieces.
3. Cut frisee into 2 inch (10 cm ) pieces.
4 servings
INGREDIENTS FOR TOMATO WATER:
15 Roma tomatoes
Serrano chili
1/8th oz (4.2 g) pectin per quart (I L) liquid
1 tbsp (15 ml) whole grain mustard
METHOD:
1. In a blender, puree the tomatoes. Strain using
a ne sieve lined with cheese cloth layers.
2. Add chili to tomato water and refrigerate
overnight.
3. Weigh the water and add 1/8th oz (4.2 g) of
pectin per quart (1 L) of water.
4. Bring water to a boil and reduce until desired
consistency of about of the volume until it
becomes close to a syrupy texture. Season with
salt and pepper and allow to cool. Stir in mustard.
TO SERVE:
Add tomato water to the bottom of the plate. Toss
the haricots vert with some olive oil and salt. In a
separate bowl, toss octopus pieces with lemon
juice and salt.
Place some octopus on the plate, then add frisee
and haricots vert. Top with more frisee and herbs.
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RECIPE
INGREDIENTS FOR ROASTED PEACHES
AND BURRATA:
2 peaches
1 tbsp (15 ml) olive oil, plus more for garnish
tsp (2 ml) Maldon Salt, plus more for garnish
tsp (1 ml) freshly ground black pepper
cup (60 ml) Pistachio Basil Pesto (recipe below)
8 oz (225 g) local, fresh Burrata cheese
tsp (1 ml) pepperoncino (ground red
pepper akes)
cup (125 ml) toasted, shelled pistachios,
roughly chopped
Small basil leaves, for garnish
METHOD:
1. Split the peaches in half and remove pit. Toss
peaches in olive oil with Maldon salt and freshly
ground black pepper.
2. Place peaches on a wire rack and roast in a 400F
(205C) oven. Roast until caramelized and the
edges are lightly charred. Remove from oven
and leave to cool at room temperature.
3. For assembly, place 1 tbsp (15 ml) of the
pistachio-basil pesto on the center of each
plate and spread it backwards and forwards.
Place a roasted peach on the center of each
plate. In the center of each peach, position a
2 oz (60 g) mound of Burrata. Season with a
pinch of Maldon salt and pepperoncino.
Sprinkle with chopped pistachios and a drizzle
of olive oil. Garnish with small basil leaves.
4 servings
INGREDIENTS FOR PESTO:
4 cups (1 L) fresh basil leaves
1 cup (250 ml) Italian parsley leaves
1 tsp (5 ml) nely chopped garlic
cup (60 ml) toasted, shelled pistachios
Zest of 1 Meyer lemon
cup plus 2 tbsp (90 ml) olive oil
3 tbsp (45 ml) nely grated Parmesan
Salt and freshly ground black pepper, to taste
METHOD:
1. Place basil, parsley, garlic, pistachios and zest
in a food processor.
2. Pulse ingredients and in a slow stream add olive
oil and Parmesan.
3. Check seasoning and adjust accordingly.
4. Remove pesto from food processor and place
over ice to rapidly chill in order to maintain
vibrant green color.
ROASTED PEACH, BURRATA AND PISTACHIO-BASIL PESTO
EXECUTIVE CHEF ASHLEY JAMES, FOUR SEASONS HOTEL LOS ANGELES AT BEVERLY HILLS
Molcajete for grinding spices and making house
made salsa
I loved Marc Haeberlin's restaurant Auberge de
L'ille during my lming of the PBS 14-episode
"Cuisine Culture," which recently won a
Taste Award. It was amazing having such an
acclaimed chef cook for me personally.
French Chef Pierre Gagnaire, as he broke the
mold from traditional French cooking 25 years
ago and continues to do so, even today.
BARBEQUED PORK WITH HONEY
EXECUTIVE CHEF HO PUI YUNG, FOUR SEASONS HOTEL MACAU
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Eye brow tweezers, we use them to remove the tiny
hair of poultry.
WITH HOME COOKS?
Simple is the best. For home cooks, my advice is to
get the daily fresh ingredients from the local market
and cook them with a simple method to preserve
the original avor.
Te meal that I had during my vacation in Long
Island, Hawaii, 21 years ago. Actually it was not the
food that impressed me a lot. I fell in love with the
beautiful sun set in Hawaii.
WITH HOME COOKS?
Keep it simple. Just cook with your heart and
dont try to do too much.
Dining at Lung King Heen, the three-
Michelin-star signature restaurant at Four
Seasons Hotel Hong Kong, introduced me to
an entirely dierent cuisine than anything
Ive ever experienced
WHAT'S THE BEST PART ABOUT COOKING IN YOUR
CITY?
Tere is such a diverse mix of ethnicities in
Southern California, especially in the Los
Angeles area, which makes our culture so much
richer.
RECIPE
5 oz (150 g) diced butternut squash
cup (125 ml) or more, pumpkin seed oil
5 oz (150 g) cooked lobster meat, claw and
tail cut in to inch (1/2 cm) pieces
Splash of apple cider vinegar
Micro cilantro (or nely diced cilantro)
METHOD:
2. Place diced butternut squash on a shallow pan.
Cover with pumpkin seed oil until submerged.
3. Cook for 40 minutes, then set aside to cool.
4. In a bowl, mix lobster meat and cooled pumpkin.
5. Add a splash of apple cider vinegar and stir again.
6. Season with salt and pepper to taste.
5 servings
INGREDIENTS FOR SOUP:
2.5 lbs (1.1 kg) peeled and diced butternut squash
large white onion, roughly chopped
3 celery stalks, cut in pieces
2 jalapeno peppers (optional)
cup (60 ml) extra virgin olive oil
4 cups (1 L) lobster stock
1 tbsp (15 ml) cumin
1 tsp (5 ml) coriander seeds
1 cup (250 ml) heavy cream
cup (60 ml) apple cider vinegar
Salt and white pepper, to taste
METHOD:
2. Combine all vegetables with extra virgin olive oil
and roast for 20 minutes in the oven.
3. In a large sauce pan, simmer lobster stock with
cumin, coriander. Add roasted vegetables and
simmer until they are completely soft,
approximately 20 minutes.
4. Add heavy cream, then use a hand blender (or in
batches with a blender or food processor) and
blend until smooth.
5. Add apple cider vinegar, and season with salt
and pepper to taste.
TO SERVE: Ladle soup into ve bowls. Top each
bowl with 1/5 of the garnish, per serving. Garnish
with cilantro and few drops of pumpkin oil for
extra avor, if desired.
LOBSTER JALAPENO SQUASH CHOWDER
EXECUTIVE CHEF MARIO ALCOCER, FOUR SEASONS HOTEL WESTLAKE VILLAGE
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RECIPE
INGREDIENTS:
METHOD:
1. Cut the lean pork meat into strips. In a bowl, mix
together salt, sugar, miso, hoisin sauce, salted yellow
bean paste, wine and egg. Add the pork and marinate
for 40 minutes.
2. Skewer and hang the marinated meat in a barbeque,
and roast for 25 minutes.
3. Cover the pork in maltose and place it back in the
oven for 2 minutes.
4. Finally, cover the barbequed pork again in maltose,
and serve.
20 oz (600 g) lean pork
2 tbsp (30 ml) salt
1/3 cup (75 ml) sugar
2 tbsp (30 ml) miso paste
2 tbsp (30 ml) hoisin sauce
2 tbsp (30 ml) yellow
soybean paste
2 tsp (10 ml) ros wine
1-2 eggs
Maltose or malt sugar
(available at Asian
grocery stores)
4 servings
RECIPE
INGREDIENTS:
14 oz (400 g) Green
Job sh llet
1/3 cup (75 ml) olive oil,
divided
cup (185 ml)
shaved asparagus
cup (125 ml) Safron
Tomato Sauce (recipe
below)
3 oz (100 g)
Pappardelle pasta (recipe
below)
2 tbsp (30 ml) butter
2 servings
INGREDIENT?
I believe coconut will be the next big ingredient.
It is one of the most versatile ingredients to use
in cooking.
It was a dish at Curry Corner in Colombo, Sri
Lanka. Peppered beef stew with new potato and
sweet capsicum a delightful combination of
coconut milk, ginger, garlic, onion, vinegar and
black pepper.
We are blessed with such a vast amount of fresh
sh and seafood from the pristine ocean in the
Maldives. We receive a daily supply of freshly
hand line caught shes.
METHOD:
1. Prepare Safron Tomato Sauce and set aside.
2. Heat a large saut pan, add some olive oil and
lightly sear the Green Job sh llet. Keep warm
and set aside.
3. Heat another saut pan, add some olive oil and the
shaved asparagus. Cook slowly and season with salt
and pepper.
4. Blanch Pappardelle pasta for 3 minutes. Add drained
pasta into another heated saut pan with butter,
and season with salt and pepper.
INGREDIENTS FOR SAFFRON
TOMATO SAUCE:
SEARED GREEN JOB FISH
WITH BASIL PAPPARDELLE PASTA
SENIOR SOUS CHEF JUDE FERNANDO, FOUR SEASONS RESORT MALDIVES AT LANDAA GIRAAVARU
1/3 cup plus 2 tbsp (105
ml) white wine
2 tsp (10 ml) garlic
pure, cooked
2 tbsp (30 ml) onion
pure, cooked
3 tbsp (45 ml) warm water
with a pinch (.3 ml) of
safron threads
1 cup (375 ml) cream
cup (60 ml) diced
tomato
METHOD:
1. In a pot, bring the white wine to a simmer. Add
garlic and onion pure, then the safron water
and cream.
2. Bring it to boil and simmer until the sauce reduces
and thickens.
3. Add diced tomato and cook through until tomatoes
are soft and cooked. Season with salt and pepper.
Makes 6 servings.
INGREDIENTS FOR HOMEMADE
PAPPARDELLE PASTA:
2 cups (500 ml) ne
ground our
6 egg yolks
1 whole egg
cup (60 ml) fresh basil
leaves
METHOD:
1. Whisk together egg yolks and egg.
2. In a large bowl, add our. Slowly add the egg
mixture, mixing constantly until it forms a dough.
3. Remove dough from bowl and using a pasta
machine, make pasta sheets.
4. In between the two sheets of pasta, add basil leaves
and pass through the pasta machine once again.
Finally, cut the pasta sheets into strips.
Makes 6 servings.
GARNISH:
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WOK FRIED TOFU
EXECUTIVE CHEF SIMON SONG, FOUR SEASONS RESORT MALDIVES AT KUDA HURAA
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Bilson's Sydney Australia. Chef Bilson's food
features the very best Australian ingredients
seasonally. He has also shown the world that cuisine
in Australia has reached world class by only using
local produce. His most inspiring and memorable
dish is the Squid Ink Quenelle with Bordelaise
sauce.
Te abundance of fresh local seafood available
in Maldives is a huge draw card as seafood is my
favorite thing to cook.
WITH HOME COOKS?
Do visit your local market regularly and only cook
with seasonal or local ingredients available. Try
not to complicate the ingredients and allows their
natural and distinct avors to come out.
RECIPE
INGREDIENTS:
METHOD:
1. Heat the oil to 350F (180C) and deep fry the tofu
until golden brown. Set aside.
2. Heat a saut pan with a little oil to medium heat, add
minced chicken breast, red chili, bay shrimp, spring
onion, garlic, ginger and cook until fragrant.
3. Add chicken stock, oyster sauce, Chinese vinegar,
sugar and sesame oil and simmer, reducing the
sauce until it thickens.
TO SERVE:
Place the tofu on 2 plates, pour over the prepared sauce
and garnish with cilantro.
14 oz (400 g) Silken Tofu,
cut into large slices
2 oz (60 g) chicken breast,
cooked and minced
2 oz (60 g) bay shrimp
2 tbsp (30 ml) red chili,
minced
cup (60 ml) sliced
spring onion
2 tbsp (30 ml)
minced garlic
1 tbsp (15 ml) minced ginger
1 cup (250 ml) chicken stock
3 tbsp (45 ml) oyster sauce
4 tsp (20 ml) Chinese vinegar
2 tsp (10 ml) sesame oil
cup (60 ml) cilantro
Oil for frying
2 servings
4 sprigs parsley, chopped
2 baby red peppers
1-2 tbsp (15-30 ml)
toasted sliced almonds
TO SERVE:
Reheat the sh llet for another 3 or 4 minutes in a
350F (175C) oven. Place one portion of pasta on two
plates. Drizzle with Safron Tomato Sauce. Place sh
on top of pasta, and the asparagus on top of the sh.
Garnish asparagus with parsley and almonds. Place
whole red pepper on plate, next to the pasta.
HEART OF PALM SALAD, SMOKED MARLIN
AND CITRUS DRESSING
EXECUTIVE CHEF THIERRY PAPILLIER, FOUR SEASONS RESORT MAURITIUS AT ANAHITA
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In Las Vegas 7 years ago at miX, Alain Ducasse's
restaurant.
My grand mother: if I'm here it is because of her.
Denitely because of the rich culinary Moroccan
culture as well as the great quality of the spices.
FILET DE BOEUF MAKHFOUL
CARAMELIZED ONIONS AND TOMATOES
EXECUTIVE CHEF CHRISTOPHE GILLINO, FOUR SEASONS RESORT MARRAKECH
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RECIPE
INGREDIENTS:
METHOD:
1. Peel and clean onions and pan fry them with 4 tsp
(20 ml) butter. Add the tomatoes and cook for another
30 seconds.
2. Add cinnamon, ginger, safron and the beef stock.
3. After 3 minutes remove the tomatoes and reserve.
Simmer onions for 30 minutes, then remove and reserve.
Add the remaining butter to the beef stock, reduce it a
bit, then reserve.
4. Pan fry the beef let until done and keep warm.
5. Pan fry the foie gras until done and keep warm.
6. Cut the gs in half and pan fry them.
TO SERVE:
Place beef in the centre of plate. Top with foie gras and
gs. Place onions and tomatoes around meat, and drizzle
beef jus on the side.
16 baby onions
16 cherry tomatoes
2 tbsp (30 ml) ground
cinnamon
2 inch (5 cm) piece fresh
ginger, peeled
2 cups (500 ml) beef stock
4, 1.5 oz (50 g) slices fresh
foie gras
4 black gs
butter
4, 5.5 oz (160 g) beef lets
Large pinch (.5 ml) safron
4 servings
RECIPE
INGREDIENTS:
METHOD:
1. Cut the heart of palm into thin slices and add the
lemon juice
2. In a large bowl, toss together heart of palm, tomatoes,
onions, fresh coriander, olive oil and salt
TO SERVE:
Place salad in the centre of four plates, and add four slices
of smoked marlin around each salad.
1 lb (450 g) of Chamarel
heart of palm
cup (60 ml) fresh
lemon juice
2 medium tomatoes,
seeded and julienned
1 medium red onion,
julienned
2 spring onions, julienned
25 leaves fresh cilantro
cup (60 ml) extra
virgin olive oil
tsp (2 ml) Tamarind sea salt
lb (225 g) smoked Marlin,
sliced into 16 pieces
4 servings
I would have to say our 'brine pump', we use it
when curing our house made bacon, hams, briskets.
It looks like a huge syringe with a 12 inch needle.
WITH HOME COOKS?
Source the best local ingredients available to you
and let the quality of them speak for themselves,
this especially goes for meats and sh.
It is awesome to live in a city that eembraces its
heritage on the plate. We have such a great melting
pot of Latin cultures here, the food in any given
restaurant or market speaks so strongly of the
people and culture that is Miami.
CORVINA TARTARE
WITH BABY CUCUMBER, CELERY AND GREEN APPLE
EXECUTIVE CHEF AARON BROOKS, FOUR SEASONS HOTEL MIAMI
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GRILLED WAGYU NEW YORK "REFORMA 500"
EXECUTIVE CHEF EDGAR KANO, FOUR SEASONS HOTEL MEXICO, D.F.
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INGREDIENT?
Latin spices. Latin gastronomy is evolving and
earning a place in modern dining. Like our Reforma
500 spice rub, it enhances the steak with smokey
and tangy avors from the Mexican chilies.
WITH HOME COOKS?
Cooking at home is about spending time with your
loved ones and friends. Always taste your food; if
you like it, your guests will as well.
Mexico City has a very diverse dining scene. From
street food, like quesadillas and tacos - to modern,
hip restaurants. In our restaurant, Reforma
500, we showcase traditional Latin food with a
contemporary are.
RECIPE
INGREDIENTS:
METHOD:
1. Combine the corvina, aji amarillo, ginger, lime juice, a
pinch of sugar and salt, and allow to marinate in the
fridge for 2 minutes.
2. Add the remaining ingredients to the corvina, except
for the mayonnaise, and season accordingly.
3. Place the mayonnaise in the bottom of a bowl and
top with the corvina tartare.
4. Serve with fresh picked cilantro and plantain chips.
lb (250 g) fresh
corvina sh, diced
tsp (2 ml) aji amarillo
paste (spicy yellow
pepper paste)
tsp (1 ml) minced ginger
3 limes, juiced
1 pinch (0.3 ml) of sugar
1 tsp (5 ml) diced celery
baby cucumber,
thinly sliced
1 tsp (5 ml) chopped cilantro
1 tsp (5 ml) diced
granny smith apple
1 tsp (5 ml) extra virgin
olive oil
1 tbsp (15 ml) mayonnaise
Cilantro sprigs
Plantain chips
2 servings
RECIPE
INGREDIENTS:
4, 14 oz (420 g) New York steak, center cut, 14 oz
4 tsp (20 ml) sea salt
4 tsp (20 ml) Reforma 500 Seasoning (recipe below)
As needed Olive oil
METHOD:
1. Brush the steaks with a light coat of olive oil.
2. Season with sea salt and Reforma 500 seasoning
on both sides.
3. Grill on a charcoal grill at medium heat to desired
temperature.
INGREDIENTS FOR "REFORMA 500" SEASONING:
2 tbsp (30 ml) puya chili, dry, ground
cup (125 ml) guajillo chili, dry, ground
2 tbsp (30 ml) pasilla chili, dry, ground
2 tbsp (30 ml) morita chili, ground
cup (125 ml) paprika or Korean chili
pound (225 g)Kosher salt
cup (125 ml) Milwakee-style steak blend (Coriander, thyme,
marjoram, oregano, basil, brown sugar and black pepper)
METHOD:
1. In a dry bowl mix all the ingredients.
2. Pack in vacuum sealed bags for storage
Makes 1 lb (675 g)
4 servings
RECIPE
INGREDIENTS FOR VEGETABLES:
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WITH HOME COOKS?
In my opinion, no doubt it will be pasta.
A barbecue dinner with my family and dear
friends ..."With wood and Charcoal," of course!
If I should indicate a colleague Chef, it would
be Joel Robuchon because of his philosophy of
exactness in the haute cuisine; regarding the
food, I feel a great respect for the quality of the
ingredients and I adore to use the fresh herbs,
sometimes rare, to give avor to my dishes.
1 baby leek
1 baby fennel
4 white asparagus
4 green asparagus
red pepper
2 baby carrots
METHOD:
1. Wash and prepare the leeks, baby fennel, white
and green asparagus, red peppers and carrots.
Blanch each vegetable separately in boiling,
salted water.
2. While they are suntil crunchy, strain and cool
in ice water.
INGREDIENTS FOR ANGLER FISH:
1 3/4 lbs. (785 g) angler sh
cup (60 ml), plus 2 tbsp (37 ml)
extra virgin olive oil, divided
4 bay leaves
1 tsp (5 ml) fresh rosemary
1 tsp (5 ml) fresh sage
7 oz (215 ml) Sardinian Vermentino wine
4 servings
METHOD:
1. Clean the sh, removing the head, guts and skin.
Cut the tail into about 7 oz (200 g) pieces each
and season with cup (60 ml) olive oil, bay,
rosemary and sage.
2. Heat a copper saucepan, pour in the olive oil
and saut the angler sh on both sides.
3. Add the vegetables, season with salt and
pepper and add wine.
4. Cover and cook over a gentle heat for
about 10 minutes.
INGREDIENTS FOR SERVING:
Sage leaves
Rosemary twigs
Salt and pepper
TO SERVE:
Place the angler sh and the vegetables on plates.
Pour the cooking liquid over the sh and vegetables
and garnish with sage leaves and rosemary twigs.
60
RECIPE
INGREDIENTS:
2.2 lb (1 kg) nely minced lamb
5 tsp (25 ml) deghi mirch powder (red chili powder)
2 tsp (10 ml) yellow chili powder
Salt, to taste
3 tbsp (45 ml) ginger paste
3 tbsp (45 ml) garlic paste
cup (125 ml) raw papaya paste
cup (60 ml) fried onion paste
cup (60 ml) fried cashew paste
1 tbsp (15 ml) roasted cumin powder
2 tsp (10 ml) garam masala
1 tsp (5 ml) ground green cardamom
1 tsp (5 ml) ground black cardamom
tsp (2 ml) mace
tsp (2 ml) ground cloves
tsp (2 ml) ground cinnamon
1 tsp (5 ml) star anise powder
1 tsp (7 ml) rose petal powder
tsp (2 ml) ground nutmeg
1 tsp (5 ml) ground sandalwood
A few drops kewra water (or rose water)
1 pinch (.3 ml) safron
1/3 cup (75 ml) ghee (or claried butter),
plus more for sauting
cup (125 ml) roasted chickpea our
Charcoal and cloves for smoking
6 servings
METHOD:
1. In a mixing bowl, add minced lamb mince,
deghi mirch powder (red chili powder), yellow
chili powder and salt, and mix with your hands
for 5 minutes. Then add ginger paste, garlic paste
and raw papaya paste, and continue mixing for
another 10 minutes.
2. Add remaining ingredients listed, up to and
including the sandalwood powder. Mix well.
3. Spread the lamb mixture in the mixing bowl
evenly and make a basin in the centre. Apply
smoke to it using hot charcoal and cloves for
10 minutes.
4. Add kewra water, safron, ghee and roasted chick
pea our. Mix well and let it rest for 10 minutes.
5. Heat a saut pan, with some ghee. Using moist
hands, make 1 inch (3 cm) diameter patties.
Cook both sides on medium-low heat until done.
6. Serve hot.
WITH HOME COOKS?
Keep it simple and focus on the avors. Good
quality ingredients can speak for themselves and
don't require much processing.

It would have to be Te Fat Duck. However,
it wasn't just another meal - to say that would
be a gross understatement and an injustice to
Heston and his brigade - it was an epic,
ve-hour dining experience.
My Mom. She has always been an inspiration
and a huge motivation for my career. My
earliest and happiest childhood memories were
spending time with my Mom in the kitchen.
GALAWATI KEBAB
EXECUTIVE CHEF CLINTON COOPER, FOUR SEASONS HOTEL MUMBAI
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ANGLER FISH IN VERMENTINO WINE
WITH NEW VEGETABLES AND HERBS
EXECUTIVE CHEF SERGIO MEI, FOUR SEASONS HOTEL MILANO
RECIPE
INGREDIENTS:
Alain Passard is a living legend of ingredient
focused cooking, everyone thought he was crazy
to focus on vegetables as the main component
of hi repertoire, now it seems to be everyone's
focus.
Poly Science Smoker: It allows us to impart just
a touch of smoke and give incredible depth of
avor with ease.
WITH HOME COOKS?
Never consume product that you are not fully
aware of it's original source whenever, and as
much as possible.
2 strips of peppered
applewood-smoked
bacon, cut into small dice
small shallot, minced
tsp (1 ml) apple
cider vinegar
tsp (2 ml) honey
1 tbsp (25 ml)
pistachio oil
sheet of phyllo dough
2 tbsp (30 ml)
claried butter
1 sprig of frisee lettuce
(use only the tips and
discard the stalks)
1 sprig of fresh
tarragon, leaves only
4 medium Coxs Orange
Pippin Apples, skin
on, shaved thinly on
a mandoline (can use
Cortland apples as a
substitute)
2 to 3 slices of white
pickled ginger, cut into
julienne strips
1 tsp (7 ml)
Sicilian pistachios
Salt, sea salt and freshly
ground pepper, to taste
Extra tarragon sprigs
and sea salt for garnish
METHOD FOR THE DRESSING:
1. In a medium saut pan over low heat, render the
bacon until crisp. Remove approximately half the
fat, leaving the rest in the pan.
2. Add in the shallots, vinegar, honey and pistachio
oil. Set aside to rest.
METHOD FOR THE PHYLLO CRISPS:
1. Preheat a convection oven to about 325F
(160C).
SHAVED HEIRLOOM APPLE SALAD
WITH SICILIAN PISTACHIO AND BACON DRESSING
EXECUTIVE CHEF JOHN JOHNSON, FOUR SEASONS HOTEL NEW YORK
2. With a sharp knife, carefully cut the phyllo
into rectangles of about 5 inches (12 cm) by
3 inches (7 cm).
3. On a baking sheet lined with parchment paper,
place the phyllo layer by layer, carefully brushing
each with the claried butter. Repeat for about
six layers. Season evenly with salt and freshly
ground black pepper.
4. Place the pan in the oven and bake until
crisp and evenly golden brown.
5. Carefully remove from the oven. Set aside
for use later.
METHOD FOR THE SALAD:
1. Combine the frisee, tarragon, apples and ginger.
2. Lightly dress with a small amount of the dressing.
3. Season with salt and freshly ground black pepper.
4. Gently toss to combine.
1. Layer the salad, alternating with the phyllo layers.
2. Finish by drizzling the remaining dressing, and
garnish with a few sprigs of tarragon and sea
salt on top.
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RECIPE
INGREDIENTS FOR RIBS:
MANGOS BBQ RIBS
EXECUTIVE CHEF ANDREAS DONNERBAUER, FOUR SEASONS RESORT NEVIS
We use an ANTI GRIDDLE, which freezes
food to a solid state
WITH HOME COOKS?
Never compromise the quality of the ingredi-
ent. Ensure you get the freshest ingredients for
a fair price.....visit little markets and use small
vendors rather then big companies.
Tetsuya Restaurant, Sydney, Australia & Nobu,
Honolulu, Hawaii.
2 lb (900 g) pork back ribs
12 oz (330 g) sweet potato fries
INGREDIENTS FOR POACHING LIQUID:
1 cup (250 ml)
diced onion
1 cup (250 ml)
diced carrots
1 cup (250 ml)
diced celery
2 bay leaves
1 cinnamon stick
2 sprigs fresh thyme
2 garlic cloves, crushed
salt and pepper
cup (60 ml) olive oil
2/3 cup (170 ml)
brown sugar
2 tbsp (30 ml) apple
cider vinegar
2 tbsp (30 ml)
tomato paste
4 cups (1 L) ketchup
3 tbsp (45 ml)
Worcestershire sauce
3 tsp (15 ml) liquid smoke
2 tsp (10 ml) dry mustard
2 cups (500 ml) mango
pure
2 tbsp (30 ml) dry jerk
seasoning
2 servings
METHOD FOR POACHING RIBS:
1. In a large pot add all the ingredients for the
poaching liquid. Fill the pot with cold water 3/4
full and bring to a boil.
2. Cut the pork ribs to the desired size and place
them into the boiling stock. Reduce heat and
poach for around 30-40 minutes or until the
meat is soft and tender.
INGREDIENTS FOR BBQ SAUCE:
METHOD:
1. In a medium pot, heat olive oil, then add sugar
and stir until the sugar has a melted and started
to caramelize.
2. Add the vinegar and then the tomato paste and stir
until smooth. Add the remaining ingredients and
cook for 30 minutes. Season to taste.
INGREDIENTS FOR VEGETABLE SLAW:
1 red bell pepper, cut into ne julienne
1 green papaya, cut into ne julienne
green cabbage, cut into ne julienne
English cucumber, cut into ne julienne
1 tbsp (15 ml) lime juice
1 pinch (0.3 ml) of chili powder (optional)
METHOD:
1. In a large bowl, toss the red bell pepper, green
papaya, cabbage and cucumber together. Set aside.
2. In a small bowl, mix together the lime juice and
olive oil, add salt and pepper to taste. If desired, add
a bit of chili for a kick. Add to vegetables and toss.
TO FINISH:
1. When done, remove the pork ribs from the
poaching liquid and place them into the bbq sauce.
2. Place ribs on a baking sheet and bake at 350F
for about 10 minutes until the bbq sauce starts
to caramelize.
3. Deep fry the sweet potato fries and serve with the
bbq ribs and the vegetable slaw immediately.
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4 servings
BUCATINI ALL'AMATRICIANA
EXECUTIVE CHEF MARCO FOSSATI, FOUR SEASONS HOTEL SILICON VALLEY AT PALO ALTO
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WITH HOME COOKS?
Have fun in what you are doing and respect the
product. Don't worry about 1000 ingredients,
simply enjoy the quality of each season.
Mr. Alain Ducasse. He has an insatiable curiosity
for the diversity of world food and is a passionate
teacher of his experience and knowledge. He has
inspired many chefs and entrepreneurs.
San Francisco (and the surrounding Bay Area) is a
very eclectic City with lot of inuences and diversity
from all around the World....Even though we are
in a major metropolitan region, you can suntil nd
Farms & Small artisans companies in the local
area - and of course, lots of Farmers' Markets with
seasonal products that help the creativity to enrich
the menus.
RECIPE
INGREDIENTS FOR LOBSTERS & SNAPPERS:
WITH HOME COOKS?
Your knife will never make a mistake, if your
nger is in the way it will cut it!
Tere as so many to choose from, but if I had to
choose one, it would be Trattoria Giacomo in
Bellagio, Italy. It wasn't just about the food, but
the whole experience.
Andoni Aduriz. He has been on a great journey
and showcases skills and techniques that are
second to none. His beliefs on food and cooking
are particularly inspiring.
METHOD:
1. Mix orange juice, wine vinegar, cumin, garlic, salt
and pepper together in a non-reactive dish. Place
yellow tail snapper in the dish and marinate in the
refrigerator for 2 hours.
2. Preheat a grill to medium heat.
3. Season the lobsters with salt and pepper.
4. Place both the lobsters and the marinated yellow
tail on the grill. Grill over medium heat until the
lobsters are white and begin to separate from the
shell and the snapper is opaque and no longer
mushy (should be soft and slightly rm to the touch).
5. After removing from the grill, divide each yellow
tail snapper into 2 servings. Place 1 whole lobster
and half a yellow tail snapper on each plate.
INGREDIENTS FOR MANGO SALSA:
8 servings
METHOD:
1. In a medium bowl, combine all ingredients
and mix well.
2. Season to taste, with salt and pepper. Serve
over grilled lobsters
INGREDIENTS FOR PINEAPPLE AND
GARLIC WHIPPED BONIATO:
METHOD:
1. Bring a large pot of water to a boil and then
salt the water.
2. Peel the boniato, and boil until tender, about 15
to 20 minutes. Drain and transfer to the bowl of
an electric mixer.
3. Add remaining ingredients except pineapple and
cilantro to the mixer, and mix until all ingredients
are thoroughly combined and boniato is mashed.
4. Fold in pineapple and cilantro when ready to serve.
2 cups (500 ml) sour
orange juice
cup (125 ml) rice
wine vinegar
2 tbsp (30 ml)
ground cumin
cup (60 ml)
chopped garlic
2 tbsp (30 ml) salt
4 yellow tail
snappers, scored
8 whole Florida
lobsters, split
Salt and pepper as needed
1 cup (250 ml)
diced mango
cup (125 ml)
diced papaya
cup (125 ml)
diced pineapple
cup (60 ml) sliced
hearts of palm
2 tbsp (30 ml) diced
red pepper
2 tbsp (30 ml) diced onion
1 bunch cilantro,
leaves chopped
bunch mint,
leaves chopped
cup (125 ml) rice
wine vinegar
2 tbsp (30 ml) fresh
squeezed lime juice
1 to 2 tsp (5 to 10 ml)
sambal hot sauce
Salt and freshly ground
black pepper
5 lbs (2.25 kg) boniato
1 cup (250 ml) sour cream
1 cup (250 ml)
butter, softened
cup (60 ml)
roasted garlic
cup (60 ml)
diced pineapple
bunch
chopped cilantro
Salt and freshly
ground black pepper
GRILLED FLORIDA LOBSTER AND YELLOW TAIL SNAPPER
WITH MANGO SALSA
EXECUTIVE CHEF DARRYL MOILES, FOUR SEASONS RESORT PALM BEACH
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RECIPE
INGREDIENTS:
METHOD:
1. Cook the pasta in boiling salted water until al dente
2. Heat the sauce over medium heat. Add the pasta to
the sauce and season with black pepper.
INGREDIENTS FOR AMATRICIANA SAUCE:
METHOD:
1. Heat the oil over medium-low heat and cook the
guanciale until the fat is rendered.
2. Add the onions and pepperoncini and cook until completely
tender. Stir in the garlic and cook until fragrant.
3. Pour in the tomatoes and bring to a simmer. Cook at a
low simmer for about 2 hours. Season with salt. Cool
and serve.
TO SERVE:
Arrange pasta in bowl, and garnish with Fiore Sardo cheese,
parsley and extra virgin olive oil.
1 lb (450 g) fresh
bucatini pasta
Amatriciana Sauce
(recipe below)
black pepper
Fiore Sardo cheese, grated
fresh parsley, chopped
extra virgin olive oil
cup (125 ml) extra
virgin olive oil
lb (225 g) guanciale
(uncured Italian bacon)
1 medium yellow onion,
minced
1/3 oz (10 g)
pepperoncini, minced
2-3 garlic cloves,
microplaned
2 lb (900 g) pured tomatoes
salt
4-6 servings
RECIPE
SOLLIS FIG TARTE TATIN WITH CINNAMON
CHEF ERIC BRIFFARD, FOUR SEASONS HOTEL GEORGE V, PARIS
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WITH HOME COOKS?
Go grocery shopping without a denite idea
of what you want to cook but rather decide
from the products you nd on the local market!
Get inspired by the freshness of the products
that you see and decide what you want to cook
based on this.
It was with my grandmother who lived on a
farm. I remember seeing her preparing and
cooking dishes made of products grown directly
from the farm.
I would say Joel Robuchon as I learned from
him that simple things/products can make
exceptional dishes.
INGREDIENTS FOR CINNAMON PASTRY:
2 1/3 cup (280 g) of our
cup plus 2 tbsp (155 ml) butter, softened
cup plus 1 tbsp (140 ml) caster sugar,
or superne sugar
3 egg yolks
tsp (4 ml) salt
1 tsp (5 ml) ground cassia cinnamon
2 tsp (10 ml) baking powder
METHOD:
1. Combine the our, butter and sugar, egg yolks,
salt and cinnamon. Mix well before adding the
baking powder. Gather into a ball and leave to
stand for 2 hours in the fridge.
2. Preheat oven to 325F (160C). Roll out the pastry
inch (1 cm) thick, cut out a disk 6 inch (16
cm) across and bake for 20-25 minutes. Set
aside to cool.
4-6 servings
66
PHILLY CHEESESTEAK SPRING ROLL
EXECUTIVE CHEF RAFAEL GONZALEZ, FOUR SEASONS HOTEL PHILADELPHIA
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Tey may not be very unusual, but one tool we give
to all new sta in our kitchen when they start are
tweezers. Tey make cooks treat products carefully
and respect the food.
INGREDIENT?
Peppercorns or other styles of peppers. Long
Pepper, Szechuan, Grains of Paradise, Cubub,
Togarashi, Sansho, Tellicherry.
Philadelphia is a rich culinary city that just keeps
getting better everyday for restaurants. New talent
is being drawn to the city because there is a market
for great, interesting food, so it keeps us on our
toes, Keeps us motivated and driven to be better. As
a city we are in a prime location with access to the
most farms in PA and NJ.
RECIPE
INGREDIENTS:
METHOD:
1. In a medium saut pan, heat olive oil. Add chopped
steak and cook through for approximately 4 minutes.
2. Remove any extra grease from pan. Add processed
and Provolone cheeses. Lower heat and mix well, until
cheese is melted. Season with salt and pepper, and
allow to cool.
3. Remove 2 sheets of spring roll wrapper (cover the rest
with a damp towel). Brush one sheet with egg yolk to
cover entire sheet.
4. Add half the cheesesteak mixture to one end of the
sheet. Form and roll into log, tucking in the ends. Place
other wrapper in a diamond shape and brush corners
with yolk. Fold in sides around the log and seal. Set aside
until ready to fry. Assemble the second spring roll.
5. In a deep pot, heat soybean oil to 350F (177C)
6. Carefully immerse spring rolls in oil and cook until
golden brown.
TO SERVE:
1. Cut each roll diagonally into 4 pieces. Place shoestring
fries or chips next to spring roll.
2. Garnish with ketchup and 2 banana peppers.
10 oz (300 g) steak
meat, chopped
4 slices processed cheese
2 slices Provolone cheese
4 spring roll wrappers
2 egg yolks, lightly beaten
3 cups (750 ml) soybean oil
Shoestring fries or chips
Ketchup
Banana peppers
2 servings
INGREDIENTS FOR CARAMELIZED FIGS:
20 Sollis gs (or black gs)
6 tbsp (90 ml) butter, softened
cup (125 ml) caster sugar
1 tsp (5 ml) ground cassia cinnamon
2 tbsp (30 ml) balsamic vinegar
METHOD:
1. Cut the tops of 9 gs and pan-fry with the butter
and sugar for 5 minutes. Add the cinnamon and
vinegar. Baste the gs with this juice until glossy,
then remove pan. Set aside.
2. Carefully peel remaining fresh gs and cut into
thick disks with a 1 inch (4 cm) diameter cutter.
3. Place a 6 inch (16 cm) tart ring on a baking
tray, arrange the peeled gs in the middle
surrounding with a rosette of roasted gs, placed
top downwards. Fill any gaps with g segments.
4. Bake for 8 minutes, then lay the cinnamon pastry
on top of the gs. Cook for another 5 minutes.
Take the tart out the oven and leave at room
temperature for 30-60 minutes before serving.
TO SERVE:
Place a large plate on top of the tart and carefully
turn it over. Serve at room temperature.
ROASTED BLACK COD WITH WATERMELON
AND CRUNCHY VANILLA VEGETABLES
EXECUTIVE CHEF WEIMAR GOMEZ , FOUR SEASONS HOTEL SHANGHAI PUDONG
RECIPE
INGREDIENTS:
20 oz (600 g) black cod sh, cut into 4 portions
2 vanilla beans
fennel bulb
1 granny smith apple
1 mango
3.5 oz (100 g) piece watermelon
1/3 cup plus 2 tbsp (100 ml) shrimp stock
cup (125 ml) butter
1 lemon, juiced
INGREDIENTS FOR MANGO CHUTNEY:
2 mangos
3 tbsp (45 ml) brown sugar
1/3 cup plus 2 tbsp (100 ml) red wine vinegar
3 inch (7.5 cm) piece ginger, peeled and grated
METHOD FOR MANGO CHUTNEY:
1. Peel mango and cut in large pieces.
2. Saut the mango with the brown sugar, add the
vinegar then the ginger. Cook slowly for 15 min,
then cool and refrigerate.
4 servings
METHOD:
1. Infuse one vanilla bean in olive oil, heated at 175F
(80C), then remove from heat and cool.
2. Peel the fennel, apple and mango, and cut into
small cubes. Mix and marinate them with the
vanilla oil.
3. Cut watermelon into 4 cubes, 2 inch x 1 inch x
1 inch (5 cm x 3 cm x 3 cm) in size. Set aside.
4. Boil the shrimp stock and infuse with the second
vanilla bean. Add butter and lemon juice and mix
well. Season with salt and pepper.
TO SERVE:
1. Pan fry the sh until done, and serve with the
mango chutney and the crunchy vegetables,
topped with the watermelon.
2. Aerate the shrimp stock sauce until it is foamy
and serve on the side of the sh.
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RECIPE
INGREDIENTS:
BIG INGREDIENT?
Anything used in home kitchens from small
productions.
WITH HOME COOKS?
Always use fresh and seasonal products - that's
half of the success.
Duck ragout with dried apples, plumbs and
cinnamon from my great grandmother.
4 servings
20 oz (600 g) Wild boar loin, cleaned
and cut into small cubes
2 medium carrots, diced
2 medium celeriac, diced
1 small celery stalk, diced
2 medium onions, diced
1 parsnip, diced
6 garlic cloves
cup (60 ml) butter, cubed
1/3 cup plus 2 tbsp (105 ml) extra
virgin olive oil
5 thin slices Guanciale bacon, julienned
Thyme and rosemary, nely chopped
2 tbsp (30 ml) dry porcini mushrooms,
soaked in hot tap water
cup 00 Flour (or all purpose our)
2 cups (600 ml) red wine
3 cups (800 ml) veal stock
11 oz (320 g) fresh Tagliatelle pasta
Flat leaf parsley, chopped
Butter
Pecorino cheese
Salt and black pepper, to taste
TAGLIATELLE WITH WILD BOAR RAGOUT
AND PECORINO DI PIENZA
EXECUTIVE CHEF RICHARD FUCHS, FOUR SEASONS HOTEL PRAGUE
METHOD:
2. In a roasting pan, toss the root vegetables with
olive oil and butter. Add the wild boar meat and
roast until vegetables and meat are a golden
brown color. Season with salt and pepper.
3. Add Guanciale bacon, thyme, rosemary and
mushrooms.
4. Dust with our, pour over the red wine, place
on medium heat and let the wine evaporate.
Add veal stock
5. Return roasting pan to a 285F (140C) oven
and braise, covered for approximately 2
hours, or until soft.
6. Mix ragout with boiled Tagliatelle pasta, and add
freshly chopped parsley, some butter and extra
virgin olive oil, to taste. Season with salt and
black pepper.
TO SERVE: Place in pasta bowls and garnish with
pecorino shavings.
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RECIPE
INGREDIENTS FOR LOBSTER CARPACCIO:
11 oz (320 g) Maine
lobster tail
1 small red apple
(heirloom), sliced
4 servings
METHOD:
1. In a medium pot of boiling salted water, cook the
lobster tails and apple slices for 4 minutes. Remove the
meat from the shell and place in iced water to cool.
INGREDIENTS FOR CIDER VINAIGRETTE:
6 tbsp (90 ml) organic
cider vinegar
virgin olive oil
1 tsp (5 ml) trufe oil
METHOD:
1. Combine the apple cider vinegar, lemon juice and
season with salt and pepper. Whisk in the extra virgin
olive oil and trufe oil until a homogenous mixture
is formed.
INGREDIENTS FOR SALAD:
cup (60 ml)
mizuna leaves
2 cups (500 ml) frise
1 cup (250 ml)
yellow endive
8 red currant tomatoes
4 lemon segments
4 grapefruit segments
4 orange segments
1 cup (250 ml) chervil
1 tsp (5 ml) Maldon salt
METHOD:
1. In a medium bowl, toss the mizuna leaves with frise,
Belgian endive, red currant tomato, chervil, (orange,
lemon and grapefruit segments) with half the trufe
cider vinaigrette. Sprinkle with Maldon salt.
INGREDIENTS FOR SMASHED POTATO:
3 oz (100 g)
purple potatoes
1 tbsp (15 ml)
chopped onion
garlic clove, minced
1 tbsp (15 ml)
chopped parsley
1 tbsp (15 ml) chopped mint
1 tsp (5 ml) lemon juice
salt and pepper, to taste
METHOD:
1. Boil the purple potatoes, smash them and set aside.
2. In a saut pan, cook the chopped onion and garlic in
some extra virgin olive oil until translucent. Add the
parsley, mint, lemon juice and mix with the potatoes.
Season with salt and pepper.
3 oz (100 g) lobster,
boiled and diced
small heirloom apple,
boiled and diced
2 tbsp (30 ml)
chopped basil
1 tsp (7 ml)
garlic mayonnaise
1 tsp (7 ml)
Dijon mustard
METHOD:
1. Combine diced lobster and apple. Mix in with
chopped basil, mayonnaise, garlic mayonnaise,
mustard, salt and pepper.
INGREDIENTS FOR HAZELNUT GARNISH:
4 hazelnuts, toasted
40 gm sugar
1 tbsp (15 ml) organic
apple juice
1 tbsp (15 ml) water
1 tsp (7 ml) corn syrup
METHOD:
1. Boil the sugar, apple juice, water and corn syrup
until dark golden in color.
2. Cool down for 3 minutes and dip in the hazelnuts,
one at a time. Set aside.
INGREDIENTS FOR CARPACCIO GARNISH:
cup (125 ml)
micro greens
1 red radish, sliced
Edible owers
red apple, sliced
8 g black trufe, sliced thin
ADDITIONAL GARNISHES:
1 cup (250 ml) crispy kunafa threads
Gold leaf
4 lobster claws, cooked
TO SERVE:
1. Slice lobster thinly and place diagonally in a square
plate around the centre and alternate slices of
poached apple and the lobster tail slices. Top lobster
and apples with half the cider vinaigrette. Garnish with
micro greens, sliced red radish, edible ower, red
apple, and black trufe shavings.
2. Place salad on the side of the aligned lobster and
apple slices.
3. In a small mold, assemble the mashed purple potato,
topped with diced lobster and apple mixture, then with
kunafa on top. Place a small lobster claw on the side
for garnish.
4. Garnish with apple caramel hazelnut and gold leaf.
INGREDIENTS FOR LOBSTER:
HEIRLOOM APPLE AND LOBSTER CARPACCIO
WITH MIZUNA SALAD, BLACK TRUFFLE CIDER VINAIGRETTE
EXECUTIVE CHEF AHMAD SLEIMAN, FOUR SEASONS HOTEL RIYADH AT KINGDOM CENTRE
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RECIPE
INGREDIENTS FOR CAKE
ROASTED MAPLE LEAF HALF DUCK
EXECUTIVE CHEF PHILIPPE PIEL, FOUR SEASONS RESORT PUNTA MITA
Te most unusual piece of kitchen equipment is
the "Pacic Ocean smooth black rock" we use
for our signature dish in Aramara Restaurant
BIG INGREDIENT?
Yellow Aji one of the main ingredients for the
new trendy Peruvian / Nikkei cuisine inuence.
YOUR CITY?
Te Pacic Ocean oers us the joy of cooking
top quality line caught sh and seafood....not to
once you try one yellow n tuna you won't ever
forget it!
2 whole ducks
1 cup (250 ml) mango
chutney (recipe below)
green onions
1 cucumber, julienned
cup (125 ml)
cilantro leaves
cup (125 ml) hoisin
glaze (recipe below)
24 our toruntilas
4 servings
INGREDIENTS TO MARINATE THE DUCK:
1 carrot, chopped
1 onion, chopped
3 inch (7.5 cm) piece
ginger, chopped
2 cups (500 ml) mirin wine
5 cups (1.25 L) sake
lb (225 g) brown sugar
1 cup (250 ml) soy sauce
METHOD:
1. Stuf the ducks with half of the carrot, onions, ginger
and garlic and tie them closed with string. Set aside in
a large bowl.
2. Bring the remaining ingredients to a boil, then pour
it over the ducks. Let it cool for 30 minutes, then
refrigerate overnight.
3. The next day, remove ducks from the marinade.
Le them dry out well, at room temperature, for
about an hour.
4. Pre heat the oven to 300F (150C). Place ducks in
a roasting pan, and slow roast the ducks until they are
a nice brown color, while basting the ducks with pan
juices on occasion, about 3 hours. When nice and
brown, reduce the heat of the oven and nish roasting
it until the duck is to your liking (recommended pink
about 45 minutes). When done, allow the ducks to
rest, then remove meat. Reserve carcasses.
INGREDIENTS TO FOR MANGO CHUTNEY:
2 cups (500 ml)
mango, diced
cup (125 ml) water
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) brown sugar
ginger, minced
tsp (2 ml) ve-spice
METHOD:
1. In a pot, stir together all ingredients, except for the
mango, and bring to a boil. Simmer for 10 minutes.
2. Add mango, reduce heat and simmer for about
30 minutes.
3. Pour mixture into sterilized jars, to inch below lid
level, and seal. Keep refrigerated until ready to use.
INGREDIENTS FOR HOISIN GLAZE:
2 duck carcasses, from
the cooked ducks
cup (125 ml) carrot
cup (125 ml) onions
2 inch (5 cm) piece ginger
2 garlic cloves
1 sprig thyme
tsp (2 ml) ve-spice
Hoisin sauce, to taste
METHOD:
1. Preheat oven to 350F (177C). To make the stock, place
all ingredients on a roasting pan, and roast for about
30 minutes.
2. When done, put it all in a pot, without the fat. Cover
with water and simmer for 3 hours until you have a
nice avorful broth.
3. Strain then reduce again by half until you have a
thicker consistency.
4. Add some hoisin sauce and season to taste with salt
and pepper. Reserve.
TO SERVE: Serve half duck per person with mango
chutney, hoisin glaze, chopped scallions, cucumber
julienne and cilantro leaf as well as grilled toruntilas to
make your own roasted duck tacos, Asian style.
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AVOCADO AND DUNGENESS CRAB RISOTTO
EXECUTIVE CHEF ALESSANDRO CARTUMINI, FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA
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WITH HOME COOKS?
Stop looking at the clock when it comes to the
hours you are investing in this vocation, let go.
Mario Batali, I think he gets Italian food right, he is
a great people developer and also he used to be the
Chef at our Resort Restaurant in Santa Barbara.
Being in California you pretty much get lots more
varieties when it comes to fruits and vegetables but
being on the Central Coast, in Santa Barbara you
can get the best of the North and the South, I love
it! Love: Finger limes-Avocado-all kinds of berries
(just discovered Mere de Bois, a strawberry grown
in Santa Barbara that has the avor of a frais de bois
and the size of a regular strawberry, it does not get
any better).
RECIPE
My mother and grandmother Nancy. Tey are
the ones that started my love for cooking, but
more importantly supported me in every aspect
of becoming the chef I am today.
WITH HOME COOKS?
Don't be afraid to try things, anything, from
food to challenging recipes. It's all about the
experience.
Te French Laundry Tanksgiving 2010. Te
meal was perfect, but the story telling at dinner
with my family was a memory that I will have
the rest of my life.
4 servings
INGREDIENTS FOR THE AIOLI:
1 cup (375 ml) mayonnaise
tbsp (7 ml) minced fresh thyme
tbsp (7 ml) minced fresh chives
tbsp (7 ml) minced fresh parsley
1 tbsp (15 ml) minced shallots
1 tbsp (15 ml) trufe oil
1 tbsp (15 ml) grated Parmesan cheese
tsp (2 ml) cayenne pepper
1 lemon, juiced
METHOD
1. Mix all the ingredients together and
refrigerate until needed.
INGREDIENTS FOR THE BURGER:
20 oz (600 g) Wild boar loin, cleaned
2 lbs (900 g) ground beef
(80/20 meat/fat mixture)
cup (125 ml) rendered duck fat
1 cup (250 ml) chopped shallots
2 tbsp (30 ml) minced fresh thyme
2 tbsp (30 ml) minced fresh chives
4 slices aged cheddar
4 Pain de Mie burger buns,
(or other burger buns), cut in half
METHOD:
1. Place the duck fat in a small sauce pot, add the
shallots and cook over very low heat until soft.
Remove from heat and cool for about 2 hours.
2. In a large mixing bowl add the ground beef,
thyme, chives, and shallot cont with all the
duck fat.
3. Mix thoroughly, cover with plastic wrap and
place in the refrigerator to cool for half an hour.
4. Weigh out 4 equal balls, 8 oz (240 g) each, of
the meat and make 1 inch (2.5 cm) thick, 4 inch
(10 cm) round patties. Place in the refrigerator
until needed.
5. In a saut pan over medium high heat add the
burger patty and cook until desired temperature
is achieved, (1 minutes per side for rare, 2-2
minutes per side for medium rare, 3-3 for
medium, 4-4 minutes for medium well). Place
cooked patties on a sheet pan. Let rest for 2 mins.
6. While the burgers rest, toast the buns in the
oven on broil. Remove.
7. Add the cheese and place the burgers in the
oven close to the broiler with the door open
just long enough to melt the cheese.
8. Add the patty to the bun, top with a little aioli.
THE DUCK FAT BURGER
EXECUTIVE CHEF MARK RICHARDSON, FOUR SEASONS HOTEL SAN FRANCISCO
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RECIPE
INGREDIENTS:
METHOD:
1. In a double bottomed saut pan, heat 1 tbsp (15 ml)
extra virgin olive oil and sweat onion until soft. Add
rice and stir over medium heat until the grains are hot.
2. Add wine and cook until evaporated. Add of
the simmering stock and bring to simmer.
3. Cook rice for 18 minutes and continue adding the
simmering stock to keep the rice covered. Keep
stirring constantly so the rice does not stick to the pan.
4. Once done, remove from heat, add avocado and stir
well. Stir in butter, cheese, dill and the remaining extra
virgin olive oil. Mix well.
5. Season to taste with salt and black pepper.
TO SERVE:
Divide risotto into serving dishes. Top with the Dungeness
crab, sprinkle nger lime over each dish and enjoy.
8 oz (225 g) risotto rice (such
as Arborio, or we suggest
Acquarello)
1 tbsp (15 ml) minced
yellow onion
cup (30 ml) extra virgin
olive oil, divided
2 tbsp (30 ml) Sauvignon
Blanc wine
2 cup (560 ml)
vegetable stock, simmering
2 tbsp (30 ml) soft butter
1/3 cup (75 ml) grated
Parmesan cheese
1 ripe avocado, diced
2 tbsp (30 ml) chopped dill
Salt and black pepper,
to taste
5 oz (150 g) Dungeness
crab meat
1 nger lime, thinly sliced
4 servings
GRILLED NEW YORK STEAK WITH TOMATO RELISH
EXECUTIVE CHEF MEL MECINAS, FOUR SEASONS RESORT SCOTTSDALE AT TROON NORTH
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INGREDIENT?
We're opening our new restaurant, Proof American
canteen, this November. We will be retailing root
beer barbeque sauce, homemade jams and spice
rubs. We see a big trend in individuals seeking out
artisan, handmade condiments, where in the past
they might have purchased processed and store
bought.
WITH HOME COOKS?
I personally have become much more focused
this year on health and well-being, and overall
nutritional balance. My best advice is not to
complicate things for the home cook. Focus on the
avor and the quality of the product you buy.
Te most important aspect is the relationships I
have developed with the farmers, and the ability to
grow specic products for our Resort based on our
need and volume.
RECIPE
INGREDIENTS FOR SHORT RIBS:
METHOD:
2. Heat oil in a heavy, large pot over medium-high
heat. Season short ribs with salt and pepper.
Working in batches, sear ribs on all sides until
browned, about four minutes per side. Place seared
rib onto a sheet pan until process is completed.
3. Add garlic, onion, peppers, and jalapeo to
drippings in pot. Cook until onion is tender and the
garlic is fragrant, stirring for about 6 minutes. Add
tomato paste and continue to stir for another 3
minutes. Add agave nectar, oregano, and cumin.
Stir until combined.
4. Stir in cofee and tomatoes with juice, and then
bring to boil. (Be careful, the juices will splatter
when added, and be sure to keep stirring the
bottom of the pot to get all of the browned bits of).
5 lbs (2.25 kg) 1-inch-thick
(2.5 cm) boneless short
ribs
Canola oil for searing
7 garlic cloves, smashed
1 large onion, chopped
1 large red bell pepper,
chopped
5 dried mild red New
Mexican Chile pods
(rehydrated and stems
removed)
1 large jalapeo, seeded,
1 tbsp (15 ml)
tomato paste
2 tbsp (30 ml)
agave nectar
2 tsp (10 ml)
dried oregano
1 tsp (6 ml)
ground cumin
2 cups (500 ml) strong
freshly brewed Mexican
cofee (or regular cofee)
1, 14 oz can (398 ml)
diced tomatoes in juice
1, 3 lb (1.3 kg) winter
pumpkin squash
cup (125 ml) water
Pinon Wood Chips
cup (60 ml)
whipping cream
1 tbsp (15 ml)
softened butter
salt and pepper to taste
6 servings
5. Return ribs and any juices to pot and bring to a
simmer. Cover and bake in oven until meat is fork
tender (about two hours). After two hours, carefully
open the pot to see if your ribs are soft and able to
be pulled apart by a fork. If they are ready, carefully
remove the meat (in one piece) onto a platter to
rest.
6. Using a ladle, remove any excess fat that sits on the
surface. Pure sauce and strain through a ne sieve.
If needed, season to taste with salt and pepper.
INGREDIENTS FOR SMOKED
PUMPKIN PURE:
METHOD:
1. Preheat oven to 450F (230C).
2. Cut squash in half, and discard seeds. Place the
squash halves, cut sides down, on a baking dish and
add water to dish. Cover and bake for 40 minutes or
until squash is tender. Remove squash from the pan
and let stand for 10 minutes.
3. Remove pulp from skin, and discard skin. Place the
tender squash in a perforated pan with a deep pan
to t underneath. You want to create a smoker.
Burn the Pinon wood chips in the bottom pan, then
smother them so the smoke is going into the
squash. After 5 minutes of smoking, remove squash
from pan.
4. Place squash in a potato ricer and rice it into a
bowl. Add cream and butter; mix until smooth and
creamy. Season with salt and pepper to taste.
NEW MEXICAN CHILE PEPPER BRAISED SHORT RIBS
WITH SMOKED PUMPKIN PURE
EXECUTIVE CHEF ANDREW COOPER, FOUR SEASONS RESORT RANCHO ENCANTADO SANTA FE
YOUR CITY?
Te best part about cooking in Santa Fe is the
abundance of resources, the farmers markets
are accessible to everyone 2 and 3 times a week.
Have fun! Invite friends and family to come
cook with you, have cook book clubs and share
recipes, share stories.
My wife and I were invited to an exclusive
wedding at the French Laundry. Every cook
talks about getting a chance to dine and
experience a meal prepared by Tomas Keller
but not every cook makes it there.
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RECIPE
INGREDIENTS:
METHOD:
1. Pre-heat the barbeque on high, 500 to 600 F (260 to
315C) for at least 15 minutes.
2. Season both sides of the steak with salt and black pepper,
then place the steaks on the grill; wait 4 to 5 minutes, and
ip the steaks. The outside should be very dark in color, but
not charred.
3. Once both sides are seared, move the steak to a surface
of the grill that is not as hot as the main cooking surface
and continue to grill at this lower temperature for another
couple of minutes. Do not ip more than once. If you want
grill cross-marks on your New York Strip steak, make a
-turn halfway through the cooking time for each side.
4. Remove the steak from the grill, place a half of a teaspoon
of butter on each steak, and let sit for 5 minutes. Reserve
until needed
5. Slice red onion inch thick, toss with a touch of olive oil
and season with salt and pepper. Grill until cooked through.
6. In a mixing bowl, combine the heirloom tomatoes and
olives. Add chopped shallots, parsley and 3 tbsp olive oil.
7. Top the steak with tomato-olive relish, garnish with crumble
blue cheese and grilled red onions. Finish with a drizzle of
olive oil.
4, 12 oz. (350 g) New York
Steaks, 1 to 1 inch
(3 cm to 3.5 cm) thick
2 tsp (10 ml) butter
1 red onion
Olive oil
3 heirloom tomatoes,
coarsely chopped
1 cup (250 ml) coarsely
chopped olives
2 tbsp (30 ml)
chopped shallots
1 tbsp (15 ml)
chopped parsley
cup (125 ml) blue
cheese, crumbled
Kosher salt and cracked
black pepper, to taste
4 servings
RECIPE
INGREDIENTS:
METHOD:
1. Dissolve 1 tsp (5 ml) sugar in warm water. Dissolve yeast
in the same mixture. Cover with plastic wrap until the
yeast rises/bubbles.
2. Add the remaining sugar, banana puree, 1 tbsp (15 ml) oil,
cardamom and cup (125 ml) of coconut milk.
3. In a large bowl, mix our into yeast mixture. If the dough is
too dry, add the remaining coconut milk, about one tbsp (15
ml) at a time. If the dough is too soft/wet, add more our, a
little bit at a time.
4. On a at oured surface, knead the dough for 10 minutes
until it becomes elastic. Move the dough to a clean, lightly
oiled bowl, and cover with a clean cloth. Set it aside to rise.
5. Once the dough has doubled in size, knead the dough for
an additional 2 minutes.
6. With a rolling pin, roll the dough to about 1/8 inch (1/2 cm)
thick. Use a round cookie cutter to cut the dough into rounds.
7. Deep fry in vegetable oil until golden brown. Remove from
oil and place on a paper towel to cool.
8. Serve warm, or at room temperature, with honey.
MAANDAZI & HONEY
EXECUTIVE CHEF CURTIS SMITHEN, FOUR SEASONS SAFARI LODGE SERENGETI, TANZANIA
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BIG INGREDIENT?
Large Wooden Spoon that is use for stirring ugali
which is white corn meal.
WITH HOME COOKS?
Water Melon because of its health benets.
WITH HOME COOKS?
Prepare what you need before you start. Its how the
pros do it and it simplies the process when you are
scrambling to put it all together.
1 tsp (5 ml) sugar plus
2-4 tbsp (30-60 ml)
additional sugar
cup (125 ml) warm water
2 tsp (11 ml) dry yeast
cup (60 ml) banana puree
1 tsp (5 ml) ground cardamom
cup (185 ml) coconut
milk, divided
3 cups (750 ml) all-purpose
our, plus more for dusting
2 cups (500 ml) vegetable
oil, for deep frying
cup (60 ml) honey
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RECIPE
INGREDIENTS FOR SPICE RUBBED SALMON:
SPICE RUBBED SALMON WITH CRAB POTATOES
EXECUTIVE CHEF KERRY SEAR, FOUR SEASONS HOTEL SEATTLE
Paco Jet, it's a blender, grinder, ice cream maker
in one.
An impromptu feast on a beach in Goa, India,
with Tandoori Seafood caught in front of us
with our own chef/sherman.
WHATS THE BEST PART ABOUT COOKING IN YOUR
CITY?
Just like England, Seattle has the seasons, local
tradition and the great outdoors with all its
bounty.
tsp (2 ml) fennel seeds
tsp (2 ml) ve-peppercorn mix
tsp (2 ml) curry powder
1 pinch (0.3 ml) cayenne pepper
tsp (1 ml) allspice
tsp (1 ml) garlic powder
1 tsp (5 ml) brown sugar
1 pinch (0.3 ml) sea salt
4, 3 oz (90 g) wild king salmon
cup (60 ml) grapeseed oil
METHOD:
1. Place spices on a baking sheet and toast under
broiler for about one minute. Remove and cool.
Place spices, salt and sugar into a spice grinder
and mix.
2. Coat top of salmon with ground spice mixture.
3. Heat skillet with grapeseed oil and add salmon,
spice-side down. Sear for about 1 minute.
Turn salmon over and cook for 1 more minute.
Remove from pan and keep warm.
4 servings 8 servings
INGREDIENTS FOR CRAB
MASHED POTATOES:
1 lb (450 g) peeled Yukon gold potatoes
4 oz (120 g) diced crab meat
cup (125 ml) crab oil (boil then simmer crab
shells in grapeseed oil, cool & strain), divided
cup (60 ml) plus 2 tbsp (30 ml) cream
cup (60 ml) plus 2 tbsp (30 ml) butter, divided
Lemon salt
METHOD:
1. Boil potatoes in salted water until soft. Strain
and press through a potato ricer into a large
bowl. Add cream, cup (60 ml) of butter and
season with salt.
2. Mix warm crab meat with remaining butter.
Gently combine crab meat into mashed
potatoes and fold in half of the crab oil.
TO SERVE:
1. Place potatoes on a warm plate.
2. Top with salmon and drizzle with
remaining crab oil.
RECIPE
INGREDIENTS FOR BROTH:
SHANGHAI BEEF NOODLES
CHEF WAYNE WANG, FOUR SEASONS HOTEL SHANGHAI
WITH HOME COOKS?
Choose the freshest ingredients and season
food simply.
My most memorable food was an experience at
Zhejiang country side; simple meal prepared by
the farm house.
I admire my master teacher during my
apprentice time. Te chefs of the old days can
use the most simple materials and bring out the
most amazing taste.
METHOD:
1. Heat oil in a large heavy bottom pot until smoking point.
Add beef trimmings and cook on high heat until the
meat is caramelized.
2. Add onion, ginger, garlic, and cook until fragrant. Add wine
and deglaze the pan by stirring bottom of pot with a spoon.
3. Add water and remaining ingredients. Bring to boil and
simmer for 2 hours on medium heat.
4. Skim and discard excess oil that has risen to the top.
5. Strain broth with ne mesh and reserve, keeping it hot.
INGREDIENTS FOR BEEF:
METHOD:
1. Mix all ingredients together. Keep refrigerated until
ready to use.
INGREDIENTS FOR NOODLES
10 servings
METHOD:
1. Heat the cooking oil and Sichuan oil in a large heavy
bottom pot. Add black bean chili paste, ginger, garlic,
green onion and shallot, and cook until fragrant.
6.5 lb (3 kg) beef trimmings
5 medium onions, diced
10 inch (25 cm) piece
ginger, sliced
15 garlic cloves, sliced
5 star anise
cup (125 ml)
Chinese cinnamon
5 bay leaves
10 green onions, sliced
1 cup (310 ml) dark
soy sauce
cup (185 ml) sea salt
5 gallons (20 L) water
cup (125 ml) cooking oil
2 cups (500 ml) Shao Xing
province yellow wine
iceberg lettuce head,
shredded
2 cups (500 ml) cilantro
leaves
red onion, shaved
2-3 red chili peppers, sliced
1 chopped green garlic
20 bok choy , 4 inches
(10 cm), cut in half
2.2 lb (1 kg) hand-pulled
ramen noodles (or use high
quality purchased noodles)
1/3 cup plus 2 tbsp
(100 ml) salt
2 gallons (10 L) water
11 lbs (5 kg) beef belly, cut
into large bite-sized pieces
cooking oil
Sichuan pepper oil
2/3 cup (160 ml) black
bean chili paste
ginger, minced
10 green onions, sliced
2 cups (625 ml)
chopped shallot
2 cups (500 ml) Shao Xing
province yellow wine
1 2/3 cups (410 ml) dark
soy sauce
1 cups (310 ml) sugar
5 star anise
3 tbsp (15 ml)
Chinese cinnamon
5 bay leaves
3 tbsp (45 ml) salt
10 whole eggs, hard boiled,
and shell removed
4 cups (1 L) water
METHOD:
1. Bring to boil 2 large pots with half the water and salt in
each pot. Cook bok choy in one pot of boiling water for
4 minutes, until cooked but suntil a bit crunchy. Remove
bok choy from water and reserve in a strainer
2. In the 2nd pot of boiling water cook noodles, working in
small batches the noodles will cook in 40- 60 seconds.
Drain noodles from pot.
TO SERVE:
Place one portion of noodles into each serving bowl. Place 2
pieces of the cooked bok choy into each bowl, then add 1
hard cooked egg, cut in half, into each bowl. Place 3 pieces
of the beef belly on top of the noodle. Carefully, ladle the
prepared broth over the noodles, trying not to disturb the
toppings. Add a handful of salad garnish on top and serve
immediately.
2. Add beef and cook for 3 minutes.
3. Add wine, dark soy sauce, and sugar and cook for
3 more minutes.
4. Add water, bay leaf, star anise, cinnamon, and salt, and
bring to boil. Reduce to simmer, add hardboiled eggs,
cover and simmer for 90 minutes to 2 hours, until beef
is very tender.
5. Remove from heat. Carefully, remove eggs and beef
and reserve.
6. Strain cooking liquid with ne mesh. Return eggs and
beef to strained cooking liquid. Reserve hot.
INGREDIENTS FOR GARNISH
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SLOW BRAISED JOB FISH IN OLIVE OIL AND GARLIC
EXECUTIVE CHEF DAVE MINTEN, FOUR SEASONS RESORT SEYCHELLES
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WITH HOME COOKS?
Always cook with your heart and use love in your
dishes then the result will be always be great.
I've had many great meals in my life, one of the best
ones was Saltbush Lamb cooked on the BBQ in the
outback o Australia.
Greg Malouf is a chef who inspires me a lot, I love
the Lebanese kitchen and he brings this interesting
cuisine in a very modern way to the plate.
RECIPE
INGREDIENTS FOR FISH:
tomatoes. Season the
tomatoes with salt and
pepper, and then place
the sh on the tomatoes.
4. Season the sh with salt
and pepper, and place the
whole basil leaves on the
sh. Slice the sundried
tomato into ne julienne
and place them on top of
the basil leaves.
5. Pour the olive oil into the
baking dish until the sh is
almost covered, but not
completely. Cover, place
in oven and cook the sh
slowly for 45 minutes.
6. While sh is cooking,
prepare the potatoes. Boil
the potatoes for 20 mins.
7. Heat together the milk,
butter and cream, and
keep warm. Once the
potatoes are boiled, place
them in a potato ricer,
and combine the riced
potatoes with the warm
milk mixture. Season to
taste with salt and pepper.
TO SERVE:
Place the mashed potatoes
into deep plates. Place sh
on top and garnish with
sundried tomatoes, basil
leaves, and nish with
chopped parsley.
6 ripe Roma tomatoes
20 basil leaves
4, 6 oz (170 g) Job sh lets
(or any other soft white sh)
4 oz (120 g)
sundried tomatoes
3 tbsp (45 ml)
chopped parsley
INGREDIENTS FOR
MASHED POTATO:
2 lb (900 g) peeled Ratte
potatoes, cut in half
cup (125 ml) butter
cup (125 ml) milk
cup (125 ml) cream
METHOD:
1. Preheat the oven to 200F
(90C).
2. Slice the tomatoes and
arrange the slices in a
baking dish overlapping
each other. Sprinkle garlic
over the tomatoes.
3. Tear the basil leaves,
reserving 4 whole leaves,
and sprinkle over the
4 servings
APPLEWOOD-GRILL TOMAHAWK RIBEYE
EXECUTIVE CHEF GIOVANNI SPECIALE, FOUR SEASONS HOTEL SINGAPORE
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Te "Chitarra" (Guitar) which is used to prepare
the traditional square spaghetti from the Abruzzo
region in Italy usually tossed in with hearty
sauces.
WITH HOME COOKS?
It is important to cook with the best local produce
and to always keep the food simple and authentic.
At the end of the day, most people will suntil turn
to or remember fondly, the avors and home-
cooked goodness of dishes that mum used to
cook.
My inspiration when looking for food trends or
ideas would be Chef Alain Ducasse because his cui-
sine remains simple and authentic, and he only uses
the best ingredients and new techniques.
RECIPE
INGREDIENTS FOR GROUPER:
METHOD:
1. Season the grouper with salt and pepper and toss
with the sumac and cilantro. Saut the grouper in
the oil over a medium-high heat for 3-6 minutes
on each side, depending on thickness
INGREDIENTS FOR VEGETABLES:
4, 5 oz (150 g) Red Sea
grouper llets, skin
removed
tsp (2 ml)
sumac powder
1 tbsp (15 ml)
chopped cilantro
1/3 cup (75 ml)
cooked chick peas
lemon, juiced
tsp (2 ml)
ground cumin
tsp (2 ml) paprika
1 pinch (.3 ml) salt
1 cup (250 ml) shelled
and cooked broad beans
1/3 cup (75 ml)
vegetable stock
2 garlic cloves,
roasted and peeled
1 tsp (2 ml) chopped mint
1 lemon, juiced
virgin olive oil

8-10 cherry tomatoes,
halved
1 garlic clove, chopped
3 cups black kale, cleaned
with stems removed
3 cups wild spinach,
cleaned with stems
removed
3 tbsp (45 ml)
grape seed oil
4 servings
METHOD:
1. Season and saut cherry tomatoes in a little oil for
one minute. Remove from pan and keep warm.
Add the garlic and saut for 1 minute, then add the
black kale and saut for 2 minutes. Add the spinach
for 30 seconds until wilted, remove and drain.
INGREDIENTS FOR TOASTED CHICK PEAS:
METHOD:
1. Preheat oven to 400F (205C).
2. Toss the chick peas with the olive oil, lemon juice
and spices and place on a lined baking sheet. Roast
for 20-25 minutes tossing them after 10 minutes to
get an even crispness.
INGREDIENTS FOR BROAD BEAN Pure:
METHOD
1. In a blender, mix all ingredients except the olive
oil, on low until fully incorporated. If pure is too
thick, add a little extra vegetable stock. Slowly
incorporate the olive oil to give it a smooth and
creamy consistency. Season to taste and keep
the pure warm.
4 tsp (20 ml) toasted sumac oil
TO SERVE:
Spread a spoon of the hot broad bean pure with a
palette knife across the plate, place a spoon of the
wilted leaves in the center, top with the grouper,
sprinkle the cherry tomatoes and chick peas around
and drizzle sumac oil around the plate.
SautD RED SEA GROUPER
WITH BROAD BEAN PURE AND TOASTED CHICK PEAS
EXECUTIVE CHEF MARTIN FROST, FOUR SEASONS RESORT SHARM EL SHEIKH
I tell my friends, when you have mastered how
to follow recipes, the next step is to experiment
with dierent avors that you love.
I was visiting New York City, I asked my Head
Chef to help get me a reservation at Lespinasse
with chef Gray Kunz. I had the most amazing
15 course meal with the whole range of avors,
textures and presentations.
YOUR CITY?
I love getting back to the seasonality of the
produce, here in Egypt imports are very few
and hard to get on a regular basis, so all 8 of the
dierent food outlets menus are based on the
best availability of the season.
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RECIPE
INGREDIENTS:
METHOD:
1. Marinate the Tomahawk overnight with rosemary,
thyme and olive oil.
2. Grill the beef rib on apple-wood grill, until medium.
3. Season sea salt and black pepper. Serve hot.
2.2 lb (1 kg)
Tomahawk Ribeye
cup (30 g) fresh rosemary
cup (30 g) fresh thyme
Salt & Pepper to taste
2 servings
RECIPE
WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT
IS IT USED FOR?
Te mezza luna ( half moon ); very common in Italian
kitchens, but not as common in the US, I use it to
chop herbs.
My wife's friend's wedding in New York City; her family
brought in four chefs from China to cook for her wedding.
Every single dish was perfect & totally dierent from what
I had previously eaten & had thought about Chinese food.
I like to cook in St. Louis because it is an upcoming
culinary city & among chefs, we have a great amount of
camaraderie which I never experienced anywhere else. We
have a lot of farms throughout Missouri & Illinois and this
is great because it gives me a chance to use local product
and meat- especially beef and pork.
INGREDIENTS FOR TUNA
2 tbsp (30 ml) fennel seed
2 tbsp (30 ml) coriander seed
2 tbsp (30 ml) yellow mustard seed
4, 4-5 oz (120 -150 g) pieces of sashimi-grade
tuna, cut into square portions
Sea salt and black pepper
METHOD:
1. Heat the seeds over medium heat, shaking the
pan frequently until fragrant, 2 to 3 minutes. Let
cool, then grind into a powder.
2. Dust tuna pieces with the spice mix and a little bit
of black pepper and sea salt. Cook to medium
rare. Let rest, then slice into 4 or 5 pieces each.
INGREDIENTS FOR FENNEL CAPONATA:
4 servings
METHOD:
1. Prepare the eggplant by salting it and letting it
rest for at least 1 hour in a colander. Drain the
liquid, and then squeeze the liquid from eggplant.
Set aside.
2. Saut the onions, celery and fennel in half the oil,
until tender. Add the tomato and cook until soft,
then add olives, capers and pine nuts.
3. In a separate pan, saut the eggplant until golden
and add it to the tomato mix. Cook for 5 minutes
and add sugar and vinegar. Adjust seasoning, and
drain the extra liquid, as necessary.
Saba dressing
Basil oil
Baby shoots
To serve, put some caponata in the center of a
rectangular plate, top with a piece of tuna, and
garnish with saba, basil oil and baby shoots.
PAN-SEARED SPICE-CRUSTED TUNA
WITH FENNEL CAPONATA AND SABA DRESSING
EXECUTIVE CHEF FABRIZIO SCHENARDI, FOUR SEASONS HOTEL ST. LOUIS
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RECIPE
INGREDIENTS FOR THE LAMB CHOP:
20 oz (600 g) Lamb Chops
5-7 garlic cloves, crushed with skin on
1/3 cup (75 ml) fresh thyme
1/3 cup (75 ml) fresh rosemary
2 tbsp (30 ml) extra virgin olive oil,
plus more for cooking lamb
4 sun dried tomatoes, chopped
METHOD:
1. In a shallow dish, marinate the lamb chops with
the remaining ingredients and refrigerate for at
least 24 hours.
2. Place a pan on a high heat, and add a bit of olive
oil. Place the lamb chop in the pan and season
with salt and pepper (reserve pan with marinade).
Cook for about two minutes on each side.
3. Remove the lamb chop and place it on the tray
with the marinade that was used the day before.
4. Bake it in the oven at 375F (190C) for about
eight minutes to obtain medium done-ness.
5. Serve it on a hot plate with the pre-baked Polenta
cake, grilled asparagus and some fresh thyme
for garnish.
INGREDIENTS FOR THE POLENTA CAKE:
1 cups (375 ml) white polenta our
cup (125 ml) water
2 tbsp (30 ml) thyme
1 tsp (5 ml) ground nutmeg
4 tsp (20 ml) butter
cup (60 ml) grated Parmesan
METHOD:
1. Bring the water to a boiling point with thyme.
Then slowly add all polenta our, thyme and
nutmeg.
2. With a spoon, mix slowly over a medium heat
for about 5 minutes.
3. Incorporate the butter and Parmesan, and pour
the mixture in a rimmed baking sheet to cool.
Once the polenta is cooled and solid, cut into
2 oz (50 g) pieces and bake in oven at 350F
(180C) for 10 minutes.
CHEF ANGELOS TIPS:
The same marinade can be used for beef as well.
A good glass of Amarone will pair perfectly with
this lamb dish.
4 servings
ROASTED LAMB CHOP
WITH POLENTA, ASPARAGUS AND SUN DRIED TOMATOES
CHEF ANGELO CICCONE, SINGAPORE REGENT
WITH HOME COOKS?
When cooking at home, opt for simple
preparation, but at the same time, try to
experiment. Each dish at the end of day is really
a representation of the person who cooks it.
WHAT'S THE MOST MEMORABLE MEAL YOU EVER EATEN?
A seafood dinner in Capri (Naples -Italy) I enjoyed
during my honeymoon, so far the best sea food I
ever tasted in my life.
Te Maestro Sergio Mei, Executive Chef of Four
Seasons Milan. His scholarship, dedication,
attention to detail, research and passion for food,
has brought to the culinary world dozens of
Executive Chefs now working all over in famous
hotel and Restaurants.
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3 to 4 cups (750-1000
ml) eggplant, diced
cup (60 ml) olive oil,
divided
1 cup (250 ml) onion,
julienned
1 cup (250 ml) celery,
diced
2- cups (625 ml)
fennel, diced
1 cup (250 ml) ripe
red tomato, seeded
and diced
15 black olives, sliced
15 green olives, sliced
3 tbsp (45 ml) capers
cup (125 ml) pine nuts
3 tbsp (45 ml) red wine
vinegar
cup (60 ml) sugar
SASHIMI OF KING FISH WITH BEETROOT PICKLE
EXECUTIVE CHEF HAMISH INGHAM, FOUR SEASONS HOTEL SYDNEY
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WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN --
Te most unusual tool in my kitchen would have to
be my dehydrator, I love using it at the moment to
make strawberry chips.
BIG INGREDIENT?
Te next big ingredient next year will be wallaby.
My food idol would have to be Alice Waters, I just
love everything about her. She has such a grounded
approach to food, from where she sources her
produce to the method of cooking and even the way
the food scraps are made into a tea to fertilise the
produce back on the farm.
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FILLET OF COD FISH POACHED IN OLIVE OIL
CRISPY POTATO MILLE FEUILLE AND OCTOPUS GUAZZETTO
EXECUTIVE CHEF ANDREA ACCORDI, FOUR SEASONS HOTEL LION PALACE ST. PETERSBURG
RECIPE
INGREDIENTS FOR POACHED COD FISH:
WHATS THE MOST UNUSUAL TOOL IN YOUR KITCHEN AND WHAT IS IT
USED FOR?
"Ferretto" - it is an iron wire tool to make a special kind of
maccheroncini. It is a very old tradition from South Italy
For me the next big ingredient will be: "all the forgotten ingredients
from the past", simple and plain ingredients will be back to our table
Anthonio Genovese, Pagliaccio restaurant in Rome. I had a chance
to work with him at the beginning of my career, he taught me how
to combine ingredients and avors, how to use unusual products in
the cuisine.
METHOD:
1. Season the cod sh with salt and pepper.
2. In a medium pot, bring olive oil, garlic and thyme
to 145F (62C).
3. Carefully add the cod sh and make sure the oil
covers the sh. Cook for 7 minutes, then remove
and place on paper towel.
INGREDIENTS FOR OCTOPUS GUAZZETTO:
4 servings
4 pieces of cod sh
llets, cleaned
1 garlic clove
cup (60 ml) fresh thyme
3 tbsp (45 ml) extra-
virgin olive oil
1 spring onion, chopped
7 oz (200 g) salted cod sh,
rinsed in water and cut in
small pieces
cup (125 ml) plus 1-
tbsp (25 ml) fresh cream
cup (125 ml) cooked
and mashed potatoes
(15 ml) extra-virgin olive oil,
divided
spring onion
cup (125 ml)
chopped parsley
lemon, zested
1 tsp (5 ml) sweet paprika
cup (125 ml)
chopped carrot
4 garlic cloves, crushed
1- lb (800 g)
octopus, cleaned
(15 ml) white wine
cup (60 ml) fresh thyme
20 live clams
20 live mussels
20 razor clams
1 tbsp (15 ml) nely
chopped chives
1 cup (250 ml) zolno
beans soaked in water over
night (or use navy beans)
2/3 cup (80 ml) plus 1 tbsp
(15 ml) extra-virgin olive oil
cup (60 ml) fresh
basil pesto
16 potato chips
12 pieces of dried
cherry tomatoes
12 chervil sprigs
Espellette pepper
(or red pepper)
6. Mix together the octopus sauce, octopus pieces,
clams, mussels, razor clams and chives. Set aside
and keep warm.
INGREDIENTS FOR SALTED COD BRANDADE:
METHOD:
1. In a large pot heat half the extra-virgin olive oil and
add spring onion, chopped parsley, lemon zest,
paprika, carrots and garlic. Cook for 5 minutes then
add octopus.
2. Add white wine and chicken stock, then season with
salt and pepper.
3. Bring to boil and simmer for 2 hours until the octopus
is soft and tender. Remove the octopus from the stock
(reserve stock) and cut it into small pieces. Set aside
and keep it warm.
4. Place 2/3 cup (180 ml) of octopus stock in a small pot.
Bring it to a boil and reduce the stock by half. Remove
from heat and very gently add the remaining olive oil.
Use an immersion blender to ensure the sauce will be
light and creamy. Keep sauce warm and set aside.
5. Steam clams, mussels, razor clams until open, about
30 seconds. Remove the meat from the shells.
METHOD:
1. In a medium pan, heat olive oil with spring onion and
garlic. Cook slowly without browning. Add the salted
cod and cream.
2. Cook for approximately one hour at very low
temperature, stirring every 5 minutes.
3. When the cream is reduce and thick, add potatoes
and cook for another 10 minutes.
4. Whisk for 1 minute until the brandade is ne and
creamy. Set aside and keep warm.
INGREDIENTS FOR ZOLFINO BEANS:
1. Place Zolno bean pure in the center of the plate,
add cod sh on top together with potato mille feuille.
2. Drizzle the Brandade around the cod, along with the
Octopus Guazzetto and garnish with cherry tomatoes,
chervil and a pinch of espellette pepper.
METHOD:
1. Boil the beans in salted water for 2 hours, drain the
beans and transfer them into a food processor. Add
olive oil, pesto and season with salt and pepper.
2. Blend to form a ne pure. Set aside and keep warm.
METHOD:
1. Slice the sh llet into 24 even slices 6 slices per
person (or ask your sh monger to slice it for you if
you are not condent). Set aside.
2. For the beetroot pickle, combine sliced beetroot, ginger,
salt & sugar mix well and let sit for 30 minutes then add
lemon juice and ground white pepper to taste. Set aside.
When ready to serve drain the juice from the pickle.
3. For the dressing combine all ingredients and let sit for
30 minutes.
TO SERVE: Lay 6 slices of sh on each of your 4 entree
plates, divide beetroot pickle evenly over the 4 plates and
then pour the dressing evenly over the 4 dishes, and garnish
with the chopped chives, serve immediately.
RECIPE
INGREDIENTS:
lb (250 g) Kingsh, skinned & deboned
(sashimi grade) or snapper
bunch chives, chopped for garnish
INGREDIENTS FOR BEETROOT PICKLE:
INGREDIENTS FOR SOY AND OLIVE OIL DRESSING:
1 medium beet, peeled and
sliced on the mandolin
2 inch (5 cm) piece ginger,
peeled & julienned
1 tbsp (15 ml) sea salt
1 lemon, juiced
ground white pepper
cup (60 ml) soy sauce
cup (125 ml) extra
virgin olive oil
1 orange, zested and juiced
tsp (1 ml) roasted and
ground chili akes
tsp (1 ml) roasted and
ground fennel seeds
QUICK SEARED LANGOUSTINES AND SAUCE VIERGE
HEAD CHEF SOTIRIS ANANIADIS, THE FOUR SEASONS HOTEL TOKYO AT MARUNOUCHI
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WITH HOME COOKS?
Focus on the techniques not the recipe! Once ac-
quired few basic techniques, the rest is just creativity
and lots of fun!
Maybe its because my French background, but
hands down I would say Mr. Paul Bocuse.
He is the rst Chef Star of our century; the rst
who stood up and put a name behind his dishes.
We, professional cooks, owe him a lot!
Te ingredients and the rich food culture! Japan's
food and ingredients are so unique to the rest of the
world. You have to live it, to really feel it!
RECIPE
INGREDIENTS:
METHOD:
1. Remove the heads of the langoustines and remove
the shell, leaving only the tail.
2. To make the sauce vierge, whisk together the olive oil
and lime juice to create a vinaigrette. Season to taste.
Add the chopped shallots, chives, olives, pine nuts and
the micro tomatoes, and mix well. Set aside.
3. Season the langoustines with salt and pepper. In a very
hot pan, add some olive oil and quickly sear the
langoustines, each side for approximately 30 seconds.
TO SERVE:
1. Serve the langoustines on a rectangular plate and top
with the sauce vierge.
2. Decorate with the basil, beet sprouts and mizuna leaves
and nish with lime zest.
5 oz (160 g) fresh
langoustines
virgin olive oil
2 tsp (10 ml) lime juice
2 tsp (10 ml) nely
diced shallots
2 tsp (10 ml) chopped chives
2 tbsp (30 ml) yellow micro
tomato, stems removed
2 tbsp (30 ml) red micro
tomato, stems removed
2 green olives, cut in
thin slices
1 tbsp (15 ml) pine nuts,
roasted and cut in half
2 micro basil sprigs
6 beet sprouts
4 mizuna leaves
1 tsp (5 ml) lime zest
Sea salt and ground
black pepper, to taste
RECIPE
INGREDIENTS:
METHOD:
1. Preheat oven to 450F (230C). Halve squash lengthwise and
seed, then cut crosswise into 1- inch-wide (4 cm) slices
and season with salt. Roast slices, skin side down, in a shallow
baking pan in middle of oven until tender and golden, about
50 minutes.
2. Set aside 6 crescent-shaped squash slices for serving and
keep warm. Cut esh from remaining slices into inch
(1 cm) pieces, discarding skin.
3. Start risotto after squash has been roasting 40 minutes.
Bring broth to a simmer and keep at a bare simmer, covered.
4. Meanwhile, cook onion in butter in a 4-quart heavy pot over
moderate heat, stirring, until softened, about 6 min. Add rice,
garlic, and cumin and cook, stirring, 3 min.
5. Stir in cup (125 ml) simmering broth and cook at a strong
simmer, stirring frequently, until broth is absorbed. Continue
simmering and adding broth cup (125 ml) at a time, stirring
constantly and letting each addition be absorbed before
adding the next, until rice is creamy-looking but suntil al dente
(it should be the consistency of thick soup), about 18 minutes
total. (There will be leftover broth.)
6. Stir in squash pieces, then stir in cheese, salt, sage, and
arugula and simmer, stirring, 1 minute. (If necessary, thin
risotto with some leftover broth.)
7. Serve risotto immediately, spooned over reserved
squash slices.
ROASTED BUTTERNUT SQUASH RISOTTO, PARMESAN & SAGE
EXECUTIVE CHEF THOMAS BELLEC, FOUR SEASONS HOTEL TORONTO
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Te most memorable meal I ever ate (so far!) was
one I had in Hawaii on the island of Lana'i. My
wife and I had spent the day shing, and we caught
an Opah sh. We picked coconuts from nearby
trees, made Opah and coconut ceviche to start,
and grilled the rest of the sh with Lilikoi, a local
Hawaiian passion fruit. We felt like we were the
only people in the world that night, and only using
the food we had in our surroundings. I'm suntil
dreaming about the ceviche.
My food idol is the rst chef I ever worked for when
I started my career as an apprentice, back home in
Brittany, France, in a Michelin-starred restaurant.
He was a Maitre Cuisinier de France, and he taught
me to respect the product right from the start.
I love Ontario cheeses, especially Grey Owl goat
cheese. I also love the fantastic organic and
sustainable trout and arctic char from Kolapore
Springs hatchery in the Blue Mountains near
Collingwood, Ontario and Georgian Bay.
3 lb (750 g) butternut squash
6 cups (1.5 L) chicken stock
1 medium onion, chopped
1 tbsp (15 ml) unsalted butter
1- cups (375 ml)
arborio rice
1 tsp (5 ml) minced garlic
tsp (2 ml) ground cumin
5 tbsp (75 ml) nely grated
Parmigiano-Reggiano
1 tsp (5 ml) salt
12 leaves fresh sage
2 cups (500 ml) baby arugula
6 servings
RECIPE
INGREDIENTS FOR ELK SAUSAGES:
ELK CORN DOGS WITH HOUSE-SMOKED KETCHUP
EXECUTIVE CHEF JASON HARRISON, FOUR SEASONS RESORT VAIL
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WHAT'S THE MOST UNUSUAL TOOL IN YOUR
KITCHEN AND WHAT IS IT USED FOR?
A humidier! We have our own
dry-aged locker.
WHAT'S THE BEST PIECE OF ADVICE YOU
COULD SHARE WITH HOME COOKS?
Buy in seasons. Eat only what a farmer
would sell you!
WHAT'S THE MOST MEMORABLE MEAL YOU
EVER ATE?
Chefs Table at the French Laundry.
6 lbs (2.7 kg) ground elk
5 lbs (2.25 kg) Berkshire fat back
cup (60 ml) kosher salt
2 tbsp (30 ml) pink salt
4 1/3 cups (1.08 L) cold water
cup (125 ml) Colemans mustard powder
5 tbsp (75 ml) paprika
3 tbsp (45 ml) ground coriander
2 tbsp (30 ml) white pepper
1/3 cup (80 ml) minced garlic
2 tbsp (30 ml) ground celery seed
cup (125 ml) corn syrup
METHOD:
1. Grind meat and fat through small die. Combine
mixture with both salts and water, then
refrigerate for 24 to 48 hours.
2. Add remaining ingredients and put in freezer
until brittle. Pure in a food processor until
smooth and tacky.
3. Stuf mixture into soaked casings and poke. Let
rest in refrigerator overnight
4. Smoke at 200F (93C) until sausages reach an
internal temperature of 140F (60C).
INGREDIENTS FOR CORN DOG BATTER:
8-10 servings
METHOD:
1. Combine all ingredients into a mixing bowl,
then add enough milk until it makes a gure
8 in the batter.
INGREDIENTS FOR
HOUSE-SMOKED KETCHUP:
12 roma tomatoes
cup (125 ml) brown sugar
cup (310 ml) diced onion
cup (125 ml) red wine vinegar
cup (125 ml) cider vinegar
cup (125 ml) balsamic vinegar
2 tsp (10 ml) cayenne pepper
Salt to taste
METHOD:
1. Cut tomatoes in half and smoke for 50 minutes
at 280F (138C).
2. Blend tomatoes and reserve.
3. In a pot, melt brown sugar, then add onions,
garlic, vinegars and cayenne. Add blended
tomatoes and simmer until thick. Blend mixture
and adjust seasoning.
1. Dip sausages in corn dog batter, then deep fry
until golden brown.
2. Serve with House-Smoked Ketchup for dipping.
88
RECIPE
INGREDIENTS FOR CHOWDER:
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cup (60 ml) brown butter
1 cup (250 ml) diced white onions
1 cup (250 ml) diced celery
1 cup (250 ml) diced celery root
1 cup (250 ml) diced potato
1 cup (250 ml) fresh local corn kernels
cup (125 ml) our
1 cup (250 ml) verjus (unripened, green, grape juice)
2 cans (710 ml) soda water
4 cups (1 L) pear juice (or fresh white grape juice,
or apple juice)
4 cups (1 L) 35% cream
2 cups (500 ml) local baby shrimp
METHOD:
1. Saut together brown butter, white onions,
celery, celery root, potato and corn. Add our to
make a roux. Add white wine, verjus, soda water,
pear juice and cream.
2. Cook for 1 hour on low heat. Add shrimp.
3. Cool and set aside
INGREDIENTS FOR SABLE FISH:
4 oz (120 g) sable sh per person (halibut or
ling cod would also work well)
Sea salt to taste
METHOD:
1. In a medium size, non-stick fry pan, add
olive oil and sear the sable sh.
2. Cook for 3 minutes per side and season
with sea salt.
1 cup (250 ml) diced local pears (or apples)
tbsp (10 ml) butter
cup (125 ml) hazelnuts
METHOD:
1. Saut the diced pears in butter for 10 minutes
over medium heat until tender and caramelized.
2. Toast hazelnuts on a baking sheet at 325F
(160C) until golden brown. Roll in a towel to
remove the skins and crush until crumbled.
TO SERVE:
1. Fill a shallow bowl with warm chowder.
2. Place cooked sh on top.
3. Finish with diced caramelized pears and
hazelnuts.
SERVING SUGGESTION:
Serve with warm scones and a drizzle of lemon
honey-olive oil around the chowder.
4 servings
YOUR CITY?
Cooking in Vancouver and on the West Coast
is truly unique. We are the breadbasket of
our province. One of the greenest and most
sustainable regions on our Continent and full
of some of the very best fruits, vegetables
and seafood.
Te "Sustainable Fisherman." Because without
the bounty of the world's seven oceans we could
not survive
Too many cherries, as a young boy, on the
Family Farm.
ROASTED SABLE FISH OCEANWISE CHOWDER
EXECUTIVE CHEF NED BELL, FOUR SEASONS HOTEL VANCOUVER
3 cups (750 ml) our
1 tbsp (15 ml) salt
2 tbsp (30 ml)
baking powder
1 cup (250 ml) corn meal
Milk
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WHATS THE BEST PIECE OF ADVICE YOU COULD SHARE WITH
HOME COOKS?
PH tester, a lab tech showed me how to use it. For
vacuum ceiling you need to have a PH under 4.6 and
this is the tool for the job.
Curry Ketchup! It is becoming the thing over seas,
and will soon hit the American shores. Also the rise of
Indian food in the US will also fuel this.
Don't buy all of the kitchen gadgets just buy great
knifes... and when cooking try to prepare food from
each country once or twice a week to get more uent
in that style of cooking.
RECIPE
INGREDIENTS FOR CRAB CAKE:
1 lb (450 g) jumbo lump blue crab meat
1 cup (250 ml) mayonnaise
1 tbsp (15 ml) chopped chives
1/2 egg, whipped
1 tsp (5 ml) Dijon mustard
tsp (2 ml) Korean red pepper paste
3 tbsp (45 ml) panko crumbs
salt and pepper to taste
METHOD:
1. Pick through the crab to ensure it is free of shells.
2. In a mixing bowl combine mayonnaise, lemon juice,
chives, whipped egg, Dijon mustard and red chili
paste and mix well.
3. In a separate bowl, gently fold the panko into the
crab meat until well combined.
4. Add the mayonnaise mixture to the crab meat
without breaking up the meat.
5. Form mixture into 4 individual 5 oz (150 g)
crab cakes.
6. Bake for 12-15 minutes until golden brown
and cooked through.
INGREDIENTS FOR GREEN PAPAYA SALAD:
8 oz (240 g) peeled and nely julienned green papaya
cup (60 ml) sweet chili garlic sauce
cup (60 ml) fresh lime juice
Pinch of salt
4 servings
METHOD:
1. Whip lime juice and sweet chili garlic sauce
together and add a pinch of salt.
2. Add the green papaya to the lime juice mixture and
marinate overnight in a tightly covered container.
3. Refrigerate until ready to use.
INGREDIENTS FOR AIOLI:
1 tsp (5 ml) apple cider vinegar
3 tbsp (45 ml) Korean red pepper paste
METHOD:
1. Mix ingredients well until smooth.
INGREDIENTS FOR HAM:
2 oz (60 g) Fulks Run Virginia ham aged for 18 months
(or use a good quality prosciutto), shaved very thin
METHOD:
Preheat oven to 300F (150C).
1. Place ham on baking sheets sprayed with
cooking spray.
2. Bake for approximately 30 minutes or until the
ham is crisp and dry.
3. Once the ham is fully cooked, use a mortar
and pestle to break it into tiny pieces.
TO SERVE:
1. On one side of a dish, create three equidistant
circles of aioli.
2. With the dry ham, create a line alongside the aioli.
3. On the other side of the dish, place a mound of the
papaya salad, then place a warm crab cake on top
of the salad.
90
MARYLAND BAKED CRAB CAKE
WITH GREEN PAPAYA, RED PEPPER AIOLI, AND LOCAL HAM
EXECUTIVE CHEF DOUGLAS ANDERSON, FOUR SEASONS HOTEL WASHINGTON D.C.
RECIPE
INGREDIENTS FOR CHOWDER:
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2 white onions, diced
1 head of garlic, minced
1 carrot, diced
3 celery stalks, diced
1 thumb sized knob of ginger, minced
2 lemon grass stocks, crushed
1 cup (250 ml) chopped raw shrimp meat
3 tbsp (45 ml) red Thai curry paste
1 bunch cilantro, stems and leaves chopped
2 large butternut squash, peeled, seeds
removed and diced
2 cups (500 ml) unsweetened coconut milk
1 gallon (4 L) unsalted turkey stock
6 limes
METHOD:
1. In a heavy-bottomed pot, heat Canola oil over
medium heat, then add the next 6 ingredients.
Saut for 10 minutes without browning.
2. Add the shrimp meat and cook through. Add the
red curry paste and cilantro, then allow it to saut
for a couple of minutes, stirring constantly.
3. Pour in the juice from 2 limes to deglaze the
bottom of the pot.
4. Add the butternut squash, coconut milk and the
turkey stock, bring to boil, reduce to a simmer,
and allow it to simmer for 1 hour. Cool slightly.
5. Add soup to blender in batches, and blend
until smooth. Strain soup through a ne sieve.
6. Season to taste then add juice from
remaining 4 limes.
7. Warm soup before serving.
10, 16/20 tiger prawns, shells removed
1 cup (250 ml) our
cup (60 ml) corn starch, divided
1 pinch (.3 ml) baking powder
tsp (2 ml) rice vinegar
1 handful of ice
Cold water
Oil for frying
10 cilantro leaves
METHOD:
1. Cut each shrimp into 3 pieces.
2. In a bowl, combine the our, half the
cornstarch and baking powder. Add the ice,
vinegar and slowly add cold water until the mix
is the consistency of a milkshake.
3. Toss the shrimp pieces in the remaining
cornstarch and then dust of extra starch.
4. Dip the shrimp quickly into the batter,
remove and fry in 300 F (150 C) oil until
just golden brown.
5. Drain shrimp on paper towel and sprinkle
lightly with kosher salt.
10 servings
We have a hand stamp shaped tool with spring
loaded spikes that is circular. It is used to pierce
the skin of suckling pig. It helps the marinade
to penetrate and to help the skin get extra
crispy when roasted.
Try an authentic version of a recipe before
attempting it so you know what it is supposed
to taste like
One of the most memorable meals I ever had
was a lobe of foie gras that I cooked over an
open re at home last spring.
THAI AND BUTTERNUT SHRIMP SOUP
WITH TEMPURA PRAWN AND CILANTRO
EXECUTIVE CHEF SCOTT THOMAS DOLBEE, FOUR SEASONS RESORT WHISTLER
DECEMBER 6, 2012

WWW.TASTE.FOURSEASONS.COM

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