Paris is famed for its delicacies, and Chef David Zaquine wanted to bring his version of the sweet artistry to New York City through Sweet Rehab, a champagne and dessert bar.
Introducing the Hudson Club New York, now officially open for business: an expansive alcove dripping with sophisticated glamor, perfect for all your social occasions. We stopped by the night before the lounge opened to sample the delicious bites, inventive cocktails, and the inspired atmosphere.
In the up-and-coming Hudson Square neighborhood, tucked into the ground floor of The Dominick Hotel, lies Michelin-starred restaurant Vestry. A seafood-forward menu, dreamt up by Australian chef Shaun Hergatt, graces the table as we settle into our seats.
Thursday, September 19th, 2024. Raffetto’s, Greenwich Village.— A group of 20 or more hungry strangers gathered together at Raffetto’s, a quaint petite pasta joint, specializing in producing 50 different kinds of pasta, including pumpkin ravioli, black squid ink linguine and rosemary pappardelle.
Chef Guo has done it again.
We interviewed and up-and-coming chef sensation, Tway Nguyen – @twaydabae on Tiktok, IG and YouTube. She’s also been named the new host of Tasty’s Making it Big on YouTube. It was fun getting to learn more about her background and how cooking became a part of who she is today.
On Wednesday, Nov. 30 The Knockturnal was on the scene of Phillip K. Smith III’s Garden of Reflections with food and drinks by Michael Solomonov (Chef and Owner of Zahav, Abe Fisher, Merkaz, Dizengoff, Goldie, Laser Wolf, Federal Donuts and K’Far in Philadelphia, PA and Laser Wolf in Brooklyn, NY).
Solomonov’s delicious Mediterranean inspired spread included Instagram-worthy Ceviche in Bissli Bag, Hummus Cones with Brussel Sprouts & Green Garbanzo, and Mushroom Baklava. Guests also were invited to indulge in an open bar and enjoy handcrafted cocktails, wine, and champagne. American Express cardholders also received a cookbook: Zahav: A World of Israeli Cooking. The cookbook features many Israeli recipes, personal stories, and a dictionary of related terms.
My personal favorite item of the day was the Ceviche in a Bissli Bag. The flavors were outstanding and unique and eating it out of something that resembled a chip bag was so innovative, convenient, and mess-free to eat at this event.
“Food, culture and art are so intricately linked and I am thrilled to be partnering with American Express and Resy to bring this exciting experience to guests in Miami,” said Chef Michael Solomonov, Chef and Owner of Zahav and five-time James Beard Foundation award-winner.
Resy and American Express to Host Multiple Dining Events During Art Week in Miami Including Dinner Series with Massimo Bottura, Missy Robbins and Mashama Bailey with Original Art by Phillip K. Smith III; Gallery Day to Feature Food by Michael Solomonov
The art featured was “Phillip K. Smith III’s Garden of Reflections.”
Garden of Reflections is an installation composed of 17 columnar sculptures that collage the light, atmosphere, and movement of the space across their highly reflective and folded mirror polished steel surfaces. Organically collected in three different groups, the artwork reacts to the immediate surroundings, colors, and realities of the day. As the light of the space changes, so the artwork changes. As people move within the space, the artwork reacts accordingly. This reflective experience reconfigures and compresses directionality and space, amplifying one’s perception of their surroundings. The result is an installation that is equally powerful and quiet, completely immersive, and changing at all times, no matter day or night.
More about the artist: Working in the Southern California desert’s Coachella Valley, Phillip K. Smith III creates light-based work that draws upon ideas of space, form, color, light + shadow, environment, and change. Featured in many online and print publications, Smith is known for creating large scaled temporary installations such as Lucid Stead in Joshua Tree, Reflection Field and Portals at the Coachella Music and Arts Festival, ¼ Mile Arc in Laguna Beach, and The Circle of Land and Sky at inaugural 2017 Desert X exhibition. His public artworks are sited in Los Angeles, San Francisco, Kansas City, Nashville, Oklahoma City and beyond; and the artist was recently commissioned to create permanent, light-based works for the cities of West Hollywood, CA, La Jolla, CA, and Bellevue, WA. The artist currently has solo exhibitions on view at the Scottsdale Museum of Contemporary Art through August 6, 2023, and at the Palm Springs Art Museum through May 7, 2023.
ABOUT GLOBAL DINING ACCESS BY RESY:
Global Dining Access by Resy is a dining program for eligible* American Express Card Members that provides elevated access to top restaurants in the United States and internationally. Card Members can utilize the program’s benefits – to get access for exclusive tables, Priority Notify, event access – by having their eligible American Express Card on file in their Resy profile. In the U.S, Global Dining Access exclusive tables are available at 500+ restaurants including Carbone (NY) Lilia (NY), Via Carota (NY), Zahav (PHL), Monteverde (CHI), Mi Tocaya (CHI), Mother Wolf (LA), Kato (LA), Contessa (MIA), Rose’s Luxury (DC), Sarma (Boston), Carbone Vino (DAL) and more.
Global Dining Access members are also invited to purchase tickets to Global Dining Access events featuring top chefs and restaurants. Past events have included World’s Best Restaurant noma’s 5-day residency in New York City (May 2022) and Platinum Coast (September 2021), a floating restaurant on a barge in Manhattan’s East River featuring Nancy Silverton, Kwame Onwuachhi, Stephanie Izard and more Global Dining Access Chefs.
*Global Dining Access by Resy membership extends to eligible U.S. American Express Cards: Platinum Card®, Business Platinum Card®, Corporate Platinum Card®, The Centurion Card, Centurion Business Card, Delta SkyMiles® Reserve American Express Card, Delta SkyMiles® Reserve Business American Express Card, and Hilton Honors American Express Aspire (see Global Dining Access Terms and Conditions).
Katie Lee Biegel explained what cooking meant to her during the holiday season and gave amazing suggestions on how to reduce stress and focus on the experience with friends and loved ones.
Preheat that oven ladies and gentlemen, because we have some recipes that you are not going to want to miss.
Sbe hosted the 4th annual Taste of sbe virtually this December and oh, was it a treat! The annual culinary event featured star chefs Dani Garcia, Masaharu Morimoto, Dario Cecchini, and Jose Icardi. Each chef was paired up with a celebrity guest for an interactive at-home culinary experience.
Attendees could purchase tickets to attend the 4 evenings of virtual cooking sessions, starting at $50 for all 4 sessions, and the proceeds helped restaurants and chefs struggling financially due to the COVID-19 Pandemic. Each chef shared exclusive recipes to one of their signature dishes, and attendees were able to recreate the dishes in the comfort of their own homes (and probably pajamas.)
Celebrity guests included Nick Jonas, Bryan Cranston, Aaron Paul, Giuliana Rancic and Dutch designer Marcel Wanders.
We had the opportunity to speak with three (!!!) Michelin Star awarded chef, Dani Garcia, who was paired with Nick Jonas. Are we Jealous he got to cook with Nick? Yes, yes we are.
Check out the full interview with Chef Dani Garcia below.
The Knockturnal: What are you most looking forward to about the Taste of sbe?
Chef Dani Garcia: To be able to share our passion for food as well as our Mediterranean influence partnering with this great brand that is sbe and the celebrities they have partnered with. I hope one day we can also do a chef collaboration between all chefs that sbe has partnerships with. This is a crucial time and we are so thrilled to be able to highlight the cuisine of our restaurants through this virtual event.
The Knockturnal: Is there any particular celebrity you look forward to working with?
Chef Dani Garcia: If I had to choose I would say Nick Jonas, very talented artist and hardworking individual, and of course we are paired together. We had a blast working together on this.
The Knockturnal: What is your favorite dish that you will be making? Can you please explain the dish?
Chef Dani Garcia: Whole marinated Sea Bass. This dish highlights my roots from Malaga while also introducing the influences of my travels. Fish is placed in an ¨adobo¨ or marinated with a base of acidity and paprika for at least 24 hours, then is fried and placed over its own fried bones. Something I remember seeing for the first time in one of my travels in Asia. Very flavourful dish.
The Knockturnal: When did you begin cooking? What was the “aha” moment when you realized you wanted to become a chef?
Chef Dani Garcia: I´ve always enjoyed cooking, I remember being a young kid and seeing my mother and grandmother cook, but the moment that I truly decided to focus on it as a profession was at 16 years old. I began by studying in cooking school.
The Knockturnal: Which chef is your biggest inspiration?
Chef Dani Garcia: I have three main inspirations: Ferran Adria, Nobu and Robuchon. These are three chefs that are always looking to break barriers in their own way.
The Knockturnal: What advice do you have for someone that wants to become a chef?
Chef Dani Garcia: To follow their dreams, always. It is a very hard profession and there will always be moments and situations they will have to conquer. There are always naysayers and people with opinions, but the dream is always the most important part to conquer all.
Did you miss the event and the chance to see Nick Jonas in the kitchen? Don’t worry! Sbe will be streaming the virtual event for 30 days. So go grab your apron and get ready to check out the event here.
Deb Perelman of “Smitten Kitchen,” is world renowned for her kitchen skills.
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