National Chocolate Soufflé Day
Anybody familiar with the culinary arts will tell you that cooking is half art, half emotion and half science. Yes, that is more than 100 percent, but true cooks put as much as they can into everything they create –
Anybody familiar with the culinary arts will tell you that cooking is half art, half emotion and half science. Yes, that is more than 100 percent, but true cooks put as much as they can into everything they create –
Let’s say you were given 3 one dollar bills and one quarter – and the bills had slight tears and the quarter was dented. Would you throw these in the garbage? Probably not!
Do you remember the almond article I wrote and the fact that it is not a nut? Well, I proudly introduce you to another member of the drupe family: the pistachio! The
In some parts of the country, it is still a bit chilly. Nothing beats the cold like a nice hot bowl of soup! How about
There are items in the world that have made a huge impact on humanity, that have come about purely thinking on how to utilize leftover or unwanted products. In the kitchen, we
Banana bread is just what the name suggests: bread made with bananas. There must be more to talk about than just the obvious. Let’s talk about the magical first word… BANANA!
A cool, refreshing classic cocktail made from tequila, triple sec and freshly squeezed lime juice served with a salted glass rim either
It is morning, and time for a big cup of joe and a nice hot sticky bun. A great way to start any day. Nothing can
I know what you are thinking: Andes, Ghirardelli, Junior Mints, After Eights, Thin Mints, ice cream and a large selection of desserts. Yes, all of these are chocolate mint flavors,
Vino, Wein, fion, ווייַן, 酒, iwayini, anggur, alak, şarap, вино, شراب or κρασί no matter how you say, spell or pronounce it – humans have had a long and close relationship with wine.
Have you ever heard of this? If you have not, you are not alone! The dish is part of the regional cuisine of New England.
Almonds have been cultivated and consumed for centuries and mention of them can be found in ancient manuscripts including the Bible and Koran. We use them raw, toasted and as ingredients in multiple dishes each and every day.
The act of placing a substance into one’s mouth to repeatedly chew is prevalent across centuries, nations and cultures. The Ancient Greeks with mastic tree bark, the
This topic is apropos for a day like today. Me, I would prefer something like beer or ribeye day, but chocolates are more appropriate.
Last year our Flight Attendant Services team at Air Culinaire Worldwide created a Planning Guide for Italy as a tool for our flight attendant customers when traveling to Italy for the first time. You can view the full planning guide here.
Peanut Butter and Jelly, a great sandwich, but potentially not the most exciting topic… unless you add in a music legend, two police officers, a private jet and one creative restaurant.
Really?! John gets National Pastrami Sandwich, Popcorn and Coffee Day and I get Peppermint Patties? Something is going on here.
The next time you make a box lunch and delicately place that chocolate brownie in it, just note you are doing exactly what the brownie was designed for.
Let’s dive right into a learning exercise to combat the prevalent misunderstanding regarding smoked salmon versus lox. In fact, there are more than just these two types
Call me a neophyte or what you want, but I have never had a molasses bar. Not really sure how this even got its own National Day, but, hey, who am I to challenge the powers that be. So, I will just dance around the “bar” part and get right to the part that I …
A pregnant lady, a chef and a silent movie star walk into a restaurant… sounds like the beginning of a joke but the birth of Fettuccine Alfredo is
These simple bamboo sticks were invented in China around 1200 BC during the Shang Dynasty and are thought to have been a response to a change in resources during a population explosion in China. As the population grew, cooking resources (fuel) became limited and cooks were forced to
Nutella is a hazelnut cocoa spread created by Piedmont, Italy confections company, Ferrero, in 1946. Due to rationing during World War II, there was a
When we think of stuffed mushrooms, the image of holiday party platters comes to mind. Little quarter-sized button mushrooms, stuffed with a
It is very plausible that modern day carrot cake is the offspring of the multicultural dish “carrot pudding.” Carrot pudding is
When I talk with my international culinary counterparts, they constantly rib me about the fact that we Americans do not have anything of substance to contribute to the food lexicon. I have to defend our gastronomic
People love to eat things on sticks! At times, it can be the bane of the culinary world, as cooks everywhere attempt to delicately place morsels of food precariously
Here it is, that time of year where people of the northern hemisphere start grabbing their scarfs, mittens, down jackets and armfuls of firewood to keep father winter at bay. For many, bundling up and embracing the heat is the only way to avoid uncontrollable shaking and teeth rattling, as well as avoiding frost bite. …
There are a lot of things that occur each day that remind me of my childhood. A song on the radio, a specific model of car, a certain spoken phrase or even the way the sun and clouds look can bring back a flood of
Today’s culinary landscape is filled with new ideas and concepts that, at times, can challenge our taste buds and comfort levels. We have seen an increased introduction of ethnic cuisines, unfamiliar ingredients and new cooking
Winter has been in full swing, but down here in Tampa we never see the negative side of the thermometer. Many of us could not imagine what it is like to live in a place that gets below 50 degrees. But when it gets close to the 50 F or less mark, we react like …
Recipe: Sherry Lobster with Chive Butter Dumplings Read More »
During my time as a chef in Carmel-by-the-Sea, California, I had the honor and pleasure of catering to some of the world’s wealthiest individuals at their homes. Events could be for as many as 350 guests for an executive company party or as intimate as an exclusive celebratory dinner for four. Being that Carmel is …
My wife and I have a yearly tradition of celebrating our wedding anniversary by planning a week somewhere in the world to get away and relax; just the two of us. We take turns each year picking the destination and activities, but to keep it interesting, we keep the location a secret from the other …
Mesquite-Grilled Sonoma Desert Spice-Rubbed Ribeye with Poblano Cactus Fruit Salsa Roasted Fingerling Potato, Arugula and Corn Salad with Black Mesa Goat Cheese Vinaigrette Our Sonoma Desert Spice was designed to be used as an olive oil dip but we have enlisted its flavor profiles to create a summertime dish to be enjoyed outside on any …
Mesquite Grilled Sonoma Desert Spice Rubbed Ribeye with Poblano Cactus Fruit Salsa Read More »
Air Culinaire Worldwide has created a new spice blend for the food lovers in the business aviation community. This house creation is a combination of fragrant spices, chili peppers and sea salt. This was originally created as an olive oil dip,
As mentioned in the two-part series published earlier this week, I was recently in Tokyo and had a fantastic dish at the Tsukiji Market. While I was exploring the market, I came across a street vendor who was cooking scallops and other seafood items on the half-shell over a gas grill. While speaking and working with …
The next morning I got up at 04:00 and strolled over to the infamous Tsukiji Fish Market (ranked as one of the top two fish markets in the world) for the tuna auction. When I arrived, there was a queue of over 100 people waiting to get in. The tuna auction is limited to 120 …
Exploring Tokyo, Japan on a Business Aviation Trip – Part 2 Read More »
During our time in Tokyo, we were determined to make the best of it while we were grounded. At any time we could be asked to go, but we were pretty confident we would not leave for 48 hours. This provided me with ample time to explore the city of Tokyo. A very interesting place …
Exploring Tokyo, Japan on a Business Aviation Trip – Part 1 Read More »
Making a cheesecake from scratch is nothing short of a form of art. It also provides an unexpected way to showcase local ingredients. This recipe showcases a local craft beer from Cascade Brewing Barrel House and marionberries (a type of
This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.” Ingredients Pot au Crème
This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.” Ingredients Grilled Veal Chop
This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.” Ingredients Passion Fruit Granita
This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.” Ingredients English Pea Soup
This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.” Ingredients Wild Mushroom Tartlet
This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.” Ingredients – Buckwheat Blinis
It is coming up quickly upon us all, the day of extolling our love and affection for those that are close to our heart – Valentine’s Day. Regardless if that person is a soulmate or a person that means the world to us we want to express to them just how
You have dropped off your passengers, refreshed and closed up the aircraft, gathered your items and finally headed to the crew car… Now it is time for you to relax, hopefully! If you are fortunate enough to be on the ground for longer than an overnight, and not too worn-out from your flight, there are …
Local Treats for Flight Crews Visiting Phoenix, Arizona Read More »
With the Big Game around the corner, it is time to think about New England cuisine for the five-plus hour flight from Boston to Phoenix. Tom Romig, our executive chef in Boston (and loyal Patriots supporter), has created a selection of signature dishes featuring local ingredients, cooking styles and traditional regional flavors. We invite you …
New England In-Flight Catering Menu for the Big Game Read More »
It has now been determined that the February 1st showdown in Arizona will be between the reigning champion Seattle Seahawks and the New England Patriots who are making their seventh appearance at the Big Game. The forecast for warm weather and blue skies is a good reason for fans to escape the late winter conditions …
8 In-Flight Catering Tips for the Big Game in Phoenix, Arizona Read More »
We arrived at Ted Stevens Anchorage International Airport (PANC) a bit early since we caught great tailwinds across Canada. When we arrived, a fleet a support vehicles swarmed around the aircraft to provide the services needed for the quick turn to move on to Beijing. I was greeted by Swissport who promptly uploaded the catering from our …
Onboard Chef for a Private Jet World Tour – Anchorage (Part 3) Read More »