Cabernet Sauvignon Fits All Foods…Well, Almost

Chef Yousef Ghalaini’s smoked salmon salad at FIG restaurant requires Chardonnay
Chef Yousef Ghalaini’s smoked salmon salad at FIG restaurant requires Chardonnay

 

by André Gayot


Attractive and sporty Molly Hill, winemaker of seven years at Sequoia Grove (Rutherford, California), teamed up with Yousef Ghalaini, the new chef of FIG restaurant in the Fairmont Miramar Hotel & Bungalows (Santa Monica, California) to pair her wines with his food.


As Sequoia Grove focuses on prime Cabernet Sauvignons, the theme of the demonstration was that Cabs can accommodate a whole variety of dishes. Maybe not the smoked salmon salad, though. For the fish, Sequoia Grove has a flowery Napa Valley Chardonnay ($28).
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Fifteenth GAYOT Dinner Series

Andrés foie gras cotton candy
Chef José Andrés foie gras cotton candy

 

 

 

by Sophie Gayot

 

 

SLS, Savor Liver Slowly

Come celebrate the return of foie gras to California’s tables at SLS Hotel at Beverly Hills on April 14, 2015.
 
You will enjoy foie gras in many shapes and forms in the peaceful and intimate décor at SAAM, chef José Andrés’ tasting room hidden away from the busy and bustling Bazaar restaurant.

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2015 Cochon 555 Competition in Los Angeles

Chef Walter Manzke of République is the winner.
Chef Walter Manzke of République is the winner of LA 2015 Cochon 555 competition. From left to right: Kris Morningstar of Terrine, Steven Fretz of The Church Key, Ricardo Zarate, Toni DiSalvo of CAST, Ray Garcia 2014 Grand Cochon winner, Brady Lowe founder of Cochon 555.

by Sophie Gayot

 

UPDATE, MARCH 29TH: And the winner is chef Walter Manzke of République. Congratulations! But I have to say that all the chefs put lots of time and efforts to create tasty dishes, and served them putting on a show. See all the photos below.

 

There are many cooking competitions, but Cochon 555 is a special one — so much passion! The participating chefs start getting crazy a month before, and the frenzy keeps building as the event gets closer. (The event has gained so much momentum that the winner now includes the title in his bio.) Brady Lowe started this traveling culinary competition and tasting event, which includes five chefs, five pigs and five winemakers, and throughout its seven years of existence more than 11 tons of heritage pork have been served around the country.

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The Champagne of the Oscars®

cecile-bonnefont

 

 

 

by Sophie Gayot

 

Who better to tell us about the Champagne that will be served this Sunday at the Oscars® than the President of la Maison de champagne? This afternoon I had the pleasure to meet with Cécile Bonnefond, who is the head of PIPER-HEIDSIECK. Cécile Bonnefond took me on a bubbly tour and presented the wines that will uplift the atmosphere of the 87th Academy Awards® to be held at the Dolby Theatre® in Hollywood. Watch my exclusive video interview with Madame Bonnefond.

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Truffle Extraordinaire 2015 – Part 2

SAAM Black Truffle Dinner

by Sophie Gayot

 

 

Truffles are in season in autumn and winter. When the calendar changes to a new year, the black ones populate the market — and they are doing the same at SAAM, chef José Andrés’ private tasting room in The Bazaar at SLS Hotel at Beverly Hills.

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