Right Some Good

Atlantic lobster in red curry with taboulé of green apples by chef Vincent Masson
Atlantic lobster in red curry with taboulé of green apples by chef Vincent Masson

by Patricia Mack


I recently had the pleasure of attending the ten-day Right Some Good culinary and music festival held in small towns and historic sites along the rocky shores, rolling farmland, glacial valleys, barren headlands, mountains, woods and plateaus of Cape Breton, this serene and sparsely populated island in Nova Scotia. The event teamed world-class chefs hailing from as far away as Peru, China and Belgium with local chefs and culinary students for a series of gourmet dinners that were accompanied by the music of island talent.

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Krug & Train

Nobu Matsuhisa, his chefs & Sophie Gayot
Nobu Matsuhisa, his chefs & Sophie Gayot

by Sophie Gayot


Just so you’re not confused by the headline, this blog is not about a train powered by Krug Champagne or even drinking Krug while riding on a train. It’s about listening to the group Train performing live while drinking Krug Champagne during Saturday night’s Los Angeles Food & Wine event, which left quite an unforgettable memory.


Earlier that tasty night, many top chefs served their food to the appreciative crowd. The choices of food (and wines) were vast and very different, as were the participating toques: Joachim Splichal & Tony Esnault (Patina, GAYOT.com Top 40 Restaurant in the US), Paul Prudhomme (K-Paul Louisiana Kitchen, GAYOT 2011 Top 10 Insider Picks in the US), Christopher Kostow (The Restaurant at Meadowood, GAYOT.com Top 40 Restaurant in the US), Hugo Bolanos (CUT, GAYOT.com 2011 Top 10 Steakhouses in the US), and 2011 Top Chef on Top Chef Masters Floyd Cardoz (North End Grill). Lines were very long in front of Lydia Shire (Towne Stove & Spirits); and Akasha Richmond (Akasha), who served a delicious braised American lamb (word spread fast). Also popular was Drew Nieporent & Stephen Lewandowski’s choucroute (Tribeca Grill, Alsatian chefs should be jealous of the recipe). Chef Ben Ford (Ford’s Filling Station) got help serving from his son Eaton.

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Some Truth About Healthy Food

by Sophie Gayot
 
As we should all know, the food we eat is a great part of what make us healthy or unhealthy. The quality of the ingredients, meat, fish and produce used, the way they are processed/prepared, and the quantity that we eat all play a role. We should always encourage and support people who show us the way to healthy living. Watch the exclusive video with healthy-living author Dr. Andrew Weil about his new venture: True Food Kitchen restaurants.

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The $100 Egg Roll

by Jeff Hoyt


How much would you spend for an egg roll? Chef Jack Lee has created what he calls The $100 Egg Roll, made with premium ingredients: Maine lobster tail, Alaska King Crab meat, summer black truffle, caviar and gold leaf. The Los Angeles-based private chef recently cooked a seven-course meal called “Beyond the Seven Seas,” which also featured his distinctive Chinese Art Scroll made of Chilean sea bass with rice noodle and scrolls made from asparagus.

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Fig & Olive And Its Presidents

Laurent Halasz, president of Fig & Olive restaurants, with Sophie Gayot
Laurent Halasz, president of Fig & Olive restaurants, with Sophie Gayot

by Sophie Gayot

Last Monday, September 26, 2011, traffic was impossible in West Hollywood, California, as President Obama was holding a private fundraising campaign dinner at Fig & Olive restaurant on Melrose Place. I was not able to attend the $17,900 per person event, as I was on a plane flying from Paris to Los Angeles.

So last night, I decided to go there for dinner with the president… not Obama, but Laurent Halasz, the president of the Fig & Olive restaurants! I wanted to know all of the details of the evening of the 26th, which had became national news. I kept trying, but basically got nothing besides the fact that all went very well and that Obama was very courteous. After dinner, I headed into the kitchen, smiled at the chef de cuisine Mitchel Ramos, and got a happy face as the only form of response.

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