Dubaians, take a moment to thank the Italian cuisine & wines world summit, for introducing us and the team at MATTO Dubai to Italian Michelin Chef Vincenzo Guarino, #43rd Best Chef in the world & risotto expert.
Born in Vico Equense (Naples) in Italy on the 4th of April 1977, Vincenzo fell in love with the culinary art at the tender age of 14 and the idea of becoming a chef began to mature within him.
After embarking on a path of specific studies at the State Professional Institute for hotel services and catering of Roccaraso (Aquila) in Italy, from where he has received his diploma in 1998, he began his journey of unpaid internships in some of the world’s most popular locations such as Lausanne, Zurich, Naples and Milan prestigious starred Chefs of national and International fame, such as Fredy Girardet, André Jaeger and Davide Oldani.
This specialized savvy in confectionery (Low- calories desserts, Panettone, Pandoro and liqueur Chocolates) as well as preparation of risottos and Finger food, is now taking full control of the kitchen down at MATTO, The Oberoi Hotel on the 21st, 22nd & 23rd of November.
Enjoy the four-course menu below, and the chance to meet a world-renowned Michelin Starred chef for AED 325 per person at MATTO Dubai. Book your affordable Michelin-starred dinner on: +971 4 444 1335
“When food brings glorious sparks to reality, that’s the MATTO side of art”
Film fans are returning to the world of Harry Potter once again this November 15, with the arrival of Fantastic Beasts: The Crimes of Grindelwald in worldwide theaters.
The highly-anticipated follow-up to 2016’s Fantastic Beasts and Where to Find Them promises to be one of the biggest family films arriving over the festive period.
Eddie Redmayne’s magizoologist Newt Scamander is returning to the fold, along with his creature companions and a few familiar faces from the Potter universe.
If you can’t wait until the film is out to get your next Potter fix, and you’re not invited to the fan premiere such as myself (shoutout to the Warner Bros/Shooting Stars teams for this), here’s where you can find a preview of the magic.
What Mukhin calls a “concrete jungle” is now home to his newest creation and passion, Crab Market. Dubai has always been his dream city, and how better to treat your loved one that to give it everything you’ve got?
We had an exclusive sit down with the award-winning star.
A big fan of Middle Eastern cuisine, the Russian chef sure knows how to spoil his own taste buds as he finds comfort – and at times, inspiration – in shawarma, hummus, baba gannoush, and all sorts of mezze. “It’s holy,” he says. He speaks of traditional Levantine food as if they’re his own, firmly believing they should remain untouched, un-modernized.
He isn’t one to go all fancy, mixing foreign ingredients like truffle and Asian components just to look extravagant, as he says many other Middle Eastern restaurants are venturing into, to eventually fail.
He likes his ingredients local and fresh, and most importantly, homogeneously married together. After purchasing and running seven farms back in Russia, his home country, Mukhin advises all Dubai restaurateurs to “grow their own produce.”
And to keep it all fresh, he’s aiming at dubbing Crab Market a “seasonal” restaurant, with Russian Kamchatka Crab and sea urchins, amongst many others.
Not a first-time visitor to Dubai, Mukhin is proving his expertise in the local markets is quite brilliant. “You have to go at 5 A.M. [to local markets] before all the good things are sold,” he says as he explains how he got fresh fish, fruits, and vegetables just a couple of hours ago.
“I really like mezze as a style of dining,” he adds, while mentioning how hummus is “the closest food inspiration to Crab Market’s dishes.”
With a menu based on goods from the deep blue, you are sure to experience all sort of seafood dishes “just like you’re eating Middle Eastern mezze.” It’s that simple.
In a nation where not all burgers are created equal, Espresso Patronum decided to find out where animal style continues to reign supreme, particularly in the big apple: NYC.
In-N-Out Burger has once again topped Market Force’s annual customer survey of the nation’s top quick-service restaurants; a beloved California-based burger joint, earning a 76% rating in customer loyalty. That’s higher than any restaurant in any category, even though the chain is famously limited to only the West Coast.
It’s a redemption of sorts for In-N-Out, which added its first new menu in 15 years earlier this year. While In-N-Out Burger won the Market Force survey last year, Five Guys bested it in a separate Harris Poll last year. Chick Fil-A came in second in the overall rankings, with 73% customer loyalty. Other big winners included Raising Cane’s, which specializes in fried chicken.
Missing from the customer loyalty survey were the biggest national chains: McDonald’s and Subway. The 2 chains were completely left behind in favor of regional favorites.
Consumer Reports asked its subscribers what fast-food restaurant had, in their opinion, the tastiest food. A trend soon emerged where the biggest fast-food restaurants ranked the lowest in customer preference. For example, KFC was voted last for chicken, Taco Bell was the least liked for burritos and, sorry Jared, but Subway’s sandwiches were only beat by Au Bon Pain as least favorite among the American public.
As for McDonald’s? Americans are seriously not “lovin’ it.” “McDonald’s own customers ranked its burgers significantly worse than those of 20 competitors, including Hardee’s, Shake Shack and Wendy’s. No other house specialty scored as low,” Consumer Reports noted, as reported by NBC.
Here are the winners in some of the top food categories, in alphabetical order:
Chipotle Mexican Grill
Cold Stone Creamery
The Halal Guys
Raising Cane’s Chicken Fingers
Although America may be dubbed the “Fast Food Nation,” recent reports show that New Yorkers are more concerned with the quality of food than the convenience of the location. Despite how the world views the U.S, Americans & New Yorkers in particular actually want to eat good quality food.
Anthony Bourdain was found dead Thursday in Paris as the result of suicide by hanging, CNN reported.
New York (CNN) Anthony Bourdain, a gifted storyteller and writer who took CNN viewers around the world, has died. He was 61.
“There’s no place else every remotely like it. Everything great — and all the world’s ills — all in one glorious, messed-up, magical, maddening, magnificent city.” Anthony Bourdain, Beirut 2015
CNN confirmed Bourdain’s death on Friday and said the cause of death was suicide.
“It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,” the network said in a statement Friday morning. “His love of great adventure, new friends, fine food and drink and the remarkable stories of the world made him a unique storyteller. His talents never ceased to amaze us and we will miss him very much. Our thoughts and prayers are with his daughter and family at this incredibly difficult time.”
Bourdain was in France working on an upcoming episode of his award-winning CNN series. His close friend Eric Ripert, the French chef, found Bourdain unresponsive in his hotel room Friday morning.
Bourdain was a master of his crafts — first in the kitchen and then in the media. Through his TV shows and books, he explored the human condition and helped audiences think differently about food, travel and themselves. He advocated for marginalized populations and campaigned for safer working conditions for restaurant staffs.
Along the way, he received practically every award the industry has to offer.
In 2013, Peabody Award judges honored Bourdain and “Parts Unknown” for “expanding our palates and horizons in equal measure.” “He’s irreverent, honest, curious, never condescending, never obsequious,” the judges said. “People open up to him and, in doing so, often reveal more about their hometowns or homelands than a traditional reporter could hope to document.”
The Smithsonian once called him “the original rock star” of the culinary world, “the Elvis of bad boy chefs.”
In 1999 he wrote a New Yorker article, “Don’t Eat Before Reading This,” that became a best-selling book in 2000, “Kitchen Confidential: Adventures in the Culinary Underbelly.”
The book set him on a path to international stardom.
First he hosted “A Cook’s Tour” on the Food Network, then moved to “Anthony Bourdain: No Reservations” on the Travel Channel. “No Reservations” was a breakout hit, earning two Emmy Awards and more than a dozen nominations.
In 2013 both Bourdain and CNN took a risk by bringing him to the news network still best known for breaking news and headlines. Bourdain quickly became one of the principal faces of the network and one of the linchpins of the prime time schedule.
Season eleven of “Parts Unknown” premiered on CNN last month.
While accepting the Peabody award in 2013, Bourdain described how he approached his work.
“We ask very simple questions: What makes you happy? What do you eat? What do you like to cook? And everywhere in the world we go and ask these very simple questions,” he said, “we tend to get some really astonishing answers.”
Bourdain’s death happened after fashion designer Kate Spade hanged herself in an apparent suicide at her Manhattan apartment on Tuesday. Spade was found hanged by a scarf she allegedly tied to a doorknob, an NYPD source said.
Located at the newly opened Zero 4 project in Antelias, Metn, Far Eats offers a fresh, honest approach to Asian street cuisine. I’m not going to dwell on how creative the name itself is, but I’m definitely going to do so on one of their hero items down below.
No offshoot of any previous brand or even close to being a thought inside any Beiruti’s head, Far Eats is a stylish urban Asian eatery, rumored $1 million build-out, featuring a bar area, sushi bar, a dining area, and a huge outdoor wrap-around patio with a cocktail bar.
The menu’s also had an all-points overhaul. From soups, salads, the cheesy Chinese starters the likes of spring rolls and crispy rice dishes, to fresh baos, donburi bowls, gyozas & sushi selections. But there’s one-bowl wonder that’ll make you reconsider your spelling & grammar lessons, the infamous bibimbap.
Let’s start with the basics: bibim [mixed] and bap [rice]. A one-bowl wonder of steamed rice, vegetables and (usually) a fried egg, all mixed up together. Now the real wonder, is the way to eat this dish. You don’t just dive in. It’s definitely more interactive than that.
You first let it sit for a minute or two to let the rice crisp up nicely against the sides of the pot, then booze in as much or as little of the chilli paste as you like. You won’t awaken a dragon even if you use the whole lot. The dish will only remain mild-to-moderately spicy. Now take your spoon… yep, this dish is way too wholehearted to eat with chopsticks – plunge it in and give the entire dish a freaking good mix. The pierced egg will cook as it is scattered through the rice.
Now you can eat. And eat. And eat. Till you can no longer spell bibimbap.
Food & touristic sites are major attractions for Instagram likes.
Sure, it’s the platform where we gawk on pretty people and long for appealing, self-indulgent, wildly crave-worthy #foodporn, but a large percentage of the Instagram scene is covered with sceneries and beautiful destinations.
Giving a double tap to a picture of a bright hue-accentuated picture of a stripe of red telephone boxes in a busy London street is one thing, but to capture your own is an entirely different story. Pondering factors like lighting, viewpoint, and editing apps is key to stimulating travel hunger among your followers—and getting the social media credits we all hanker.
Take your background into account!
Backgrounds can make or break an Instagram. Brick walls, tile floor and nice wallpaper all make awesome backgrounds.
Realistically if you’re reading an article about how to achieve the perfect aesthetic, you probably take your Instagram pretty seriously. If you really want to post a drunk selfie of you and your pizza box, head to Facebook or Snapchat.
So If you don’t wanna fuck with your Instagram standards, here are Professor Dumbledore’s do’s and don’ts to “conquering” the magical shot.
Color is your friend.
It doesn’t always have to be perfect.
Leave the people in.
A bowl equals likes.
If it’s bad for you, it will probably look good on Instagram.
Leave the surrounding details. They can actually surprise you.
The actual location/place matters.
More than one main site in a shot is okay, as long as there isn’t any clutter, and finally:
“Say no to the filter. HDR and sorcery like that is for amateurs and wannabes.”