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January 4, 2018 |

Archive for » January 4th, 2018«

This Year’s Golden Globes Menu Will Be Entirely Gluten-Free

The Beverly Hilton’s executive chef, Alberico Nunziata, prepares a salad for the 75th annual Golden Globes.

It’s that special time of year again—awards season—and soon Hollywood’s glittering flock will be assembling en masse at the Beverly Hilton for the 75th annual Golden Globes. Amid the sea of famous faces on the red carpet and the kaleidoscopic display of sparkling accessories and flowing dresses, there will be a magical feeling in the air. In preparation for Sunday’s celebrity-studded event, a veritable wizard has been hard at work in the iconic hotel’s kitchen—it’s none other than the Beverly Hilton’s executive chef, Alberico Nunziata. With the help of his culinary crew, all bedecked in gleaming white double-breasted jackets, Nunziata has prepared one of the most eye-catching dinners of 2018.

“It’s so exciting! This is the event of the year,” Nunziata tells Vogue. “We need to make sure this old lady looks very beautiful.” Under his careful watch, and that of executive pastry chef Thomas Henzi, the Golden Globes is certainly shaping up to be a stunning affair.

The menu’s ornate Delicata salad, for instance, is a delicious mix of burrata cheese—freshly imported from Italy, Nunziata’s homeland—roasted butternut squash, Taggiasca olives, and Modena’s balsamic vinegar. The Instagrammable first course is topped off with violet garlic flowers, set to make the New Yorkers at the event wistful for spring.

Delicata salad with burrata, squash, and garlic flowers.

For dessert, there will be a coffee-infused Frangelico crème brûlée, gold dusted and draped with a crinoline chocolate swirl. “Cooking is an expression of love and fantasy,” says Nunziata, whose colorful creations will be served to the likes of Oprah Winfrey, Meryl Streep, and Nicole Kidman in the coming days. “Each dish is a piece of art for us.”

Coffee-infused Frangelico crème brûlée for dessert.

When it comes to choosing menu items that will appease his high-profile guests, especially on such a glamorous occasion, the Beverly Hills chef says it’s all a balancing act. “Celebrities have very specific diets, and we want to provide good and beautiful food that’s healthy at the same time,” Nunziata explains of the entirely organic and gluten-free dinner—a change he has pioneered this year—that he planned. “Also, for this group, you want to create something that’s healthy and familiar, but not boring.”

Again catering to the glitterati’s varying diets, vegetarian celebs will be able to forgo the main entrée—Chilean sea bass with golden baby beets, yellow squash, and zucchini—to relish a winter black truffle mushroom risotto instead.

Chilean sea bass with golden baby beets, yellow squash, and zucchini.

Amid the flurry of activity in the kitchen, and the hotel at large, the pressure is most certainly on. However, Nunziata, who began preparing the menu for the Golden Globes last year, sounds more excited than anxious this time around—he credits his confidence to the “synergy” he’s built up with his top-notch team over the past months. “I’m Italian, and whenever I’m in the kitchen, I tell my crew to remember to put love into everything they do,” Nunziata says, mentioning that he grew up on a farm in southern Italy. He laughs, recalling what his kitchen family sometimes says when he checks up on their work: “‘I’m putting love, so much love,’ they say.”

The Beverly Hilton’s executive pastry chef, Thomas Henzi, prepares dessert for the 75th annual Golden Globes.

As self-assured as Nunziata is when it comes to organizing the mass-scale, haute dining experience, he admits that whenever he reflects too long on the set of people he’s preparing food for—the main event will include more than 1,400 Hollywood notables—he feels a strange rush of emotions. “You walk around with a stupid smile on your face,” he says. “But we try not to think about it that much, because we’d be too nervous to cook. It’s such an honor.”

As for how at-home spectators should dine while watching the Golden Globes on TV? Nunziata calls for something special. “This year’s event is extremely elegant, so spoil yourself. Don’t do junky,” he recommends. “Try to make a beautiful risotto with a touch of truffle and beach mushrooms.”

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Global 7000 Mockup Lands at Jetex FBO in Dubai

A full-size cabin mockup of the Bombardier Global 7000 is making its Middle East debut at the Jetex private terminal in Dubai, where it will be on display from January 11 to February 3. Bombardier said it will showcase the ultra-long-range business jet’s “spaciousness, luxury, and comfort,” as well as its fully equipped kitchen.

“We are proud to collaborate with Jetex to showcase the Global 7000, [which] offers no compromise in terms of range, cabin space, and comfort. It will set the standard for a new category of business jets,” said Khader Mattar, Bombardier Business Aircraft’s vice president of sales for the Middle East, Africa, Asia Pacific, and China. “The Middle East represents a huge growth opportunity for aircraft manufacturing; we are excited that the mockup will be on display in Dubai.”

The 105-foot-/32-meter-long mockup, which was unveiled at EBACE 2014, features a dining area, entertainment lounge, en-suite master bedroom and private washroom, in addition to a kitchen with a large cooking surface, high-end appliances, and room for dinnerware and glassware. Jetex will formally celebrate the mockup’s arrival with a cocktail event at its flagship Dubai South facility on January 17.

“Jetex is delighted to collaborate with Bombardier to offer our guests an exclusive opportunity to step on board the Global 7000,” said Jetex CEO and president Adel Mardini. “We believe the synergies in our businesses make the Jetex FBO terminal in Dubai an ideal venue for the regional debut of this triumph of engineering.”

Slated to enter service later this year, the Global 7000 will have a top speed of Mach 0.925 and a 7,400-nm range, Bombardier said.

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5 Things to Know About Shem Creek’s Nico

Nico hit the scene in Mount Pleasant in November. The bright exterior lights are hard to miss while driving down Coleman avenue towards Shem Creek. French-trained chef Nico Romo is bringing something fresh to this area filled with casual destinations, as he delivers refined dishes in an upscale environment. Valet the car (for free) and start the night with a drink on the expansive outdoor patio.

The Menu of all Menus

Upon first glance, Nico’s menu can be a little daunting. Don’t fear, as the attentive waitstaff is happy to take diners through the numerous shareable options. Raw bar items can be ordered a la carte or on large platters featuring different varieties, like oysters, clams, and periwinkles. The other half of the menu is made up of dishes from the powerful wood-fired oven. Expect seafood-heavy plates — like mussels or whole Maine lobster — and French-prepared proteins. Le steak du boucher is served medium rare alongside a creamy au poivre sauce for those looking to stray from fish. Wait a few minutes before devouring, as the small plates, vegetables, and main dishes arrive piping hot on small caste iron skillets.

Quick Escape to Paris

Chef and owner Nico Romo imparts his classic French techniques on several dishes throughout the menu, most notably with his quenelle — flounder, eggs, and butter combine to form a texture somewhere between an omelet and a mousse. The dish is cooked in the wood-fired oven and topped with a rich, bisque-like crawfish sauce.

These Guys Know Oysters

Before opening, Romo and the Nico staff went on a road trip in his minivan to search for the best oysters. After visiting and experiencing oyster farms up and down the East Coast, they landed on twelve different varieties that are served with the adductor muscle on to preserve the freshness. In addition to raw service, don’t miss the wood-fired version which is topped with a layer of melted cheese.

Cheese Please

Did we mention cheese? Camembert, a sweet French cheese perfect for melting, finds its way onto several of the wood fired dishes — it forms a crust on the aforementioned baked oysters and is served in fondue form alongside the pommes frites.

The Vibe

The bustling brasserie is full of life, and eye-popping plate/platter designs spot every table. The menu works well for groups looking to socialize, which can be seen throughout a large portion of the restaurant. Carefully selected beers, hand-crafted cocktails, and wines by the glass make Nico a fun place to enjoy a night out by the water with friends. Dinner is served from 4 p.m. to 10 p.m. daily.

Take a Spin Around Nico Before the Opening [ECHS]

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Style alert: Top decor trends for 2018

I have a love-hate relationship with trends. While I love to incorporate new looks both in my home and in my closet, this business – and it is a business – of keeping up with the times gets exhausting and expensive.

Hems above the knee or below? Fixtures brass or nickel? Jewelry big or dainty? Pillows fringed or knife-edged? Shoulders padded or cut out? Drapes puddled or tailored? Belts wide or narrow? Accessories rustic or modern? I’ve adopted every one of these trends, I’m embarrassed to tell you.

Over the years, I have been foiled by the fashion fairy, that arbitrary arbiter of what’s hot and what’s not, more times than I’d care to admit. I now approach new trends with caution.

That’s because my cynical side resents feeling manipulated to buy new things, and views the changing world of design as a marketing ploy to make me want – then buy — new looks. Which works! However, my more agreeable side concedes that the flow of fresh looks is simply the market’s answer to our insatiable appetite for novelty. And I do have an appetite.

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Chad Colby’s Antico Will Be a Rustic Italian Farmhouse on Beverly Boulevard

Chef Chad Colby’s upcoming Antico restaurant project is starting to take shape, with plans for a late summer opening on Beverly Boulevard near Larchmont. The project has specifically been in the works with Colby for well over a year now, but the genesis of what to expect on the menu, and in the place itself, reaches back to much of Colby’s earliest cooking years.

Colby first debuted a pared-down version of what Antico will look like via an outdoor two-day pop-up run next to Hayden in Culver City, but now he’s spoken to Eater’s restaurant editor Hillary Dixler Canavan about just what the bones of his new restaurant will look like. According to him, Antico will encompass “Italian farmhouse-style cooking,” utilizing his collection of outdated pasta tools and antique cookware. That means everything from beans in clay pots to touches of charcuterie.

Covering the whole of Italy also means offering hand-rolled couscous, a time-intensive process Colby says he learned from a Tunisian woman in Trapani, a Sicilian port city close to Africa. There will also be a vegetable plate that comes with almost any meal, a sort of mandatory rustic side dish finished in a hearth alongside the meat and everything else.

As for the space and the format, Colby says his new restaurant will only seat about 45 at a time. It’s going to carry a loose prix fixe format where diners can scale up or down depending on their needs: Something south of $40 for a three-course dinner with pasta as the entree, or around $55 for four courses, and on up. Think of Antico as a reaction against the fully communal, small shared-plates restaurant world currently flourishing around Los Angeles, but with Felix’s attention to detail and a softer price point.

There’s no word yet on an official opening for the project, and Colby himself declines to name the actual address just yet, but expect something around late summer in the greater Larchmont area, along Beverly Boulevard.

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JOAN LUNTZ GOULDER: Sept. 7, 1922 – Dec. 25, 2017 | Local …

Joan Luntz Goulder, who revolutionized plastic dinnerware in the 1950s with fashionable designs, died from congestive heart failure Dec. 25 at Judson Manor in Cleveland. She was 95.

In a time where china and glassware dominated the dining room table, her company, Designs by Joan Luntz Inc., broke through the American housewares and home-decor market with designs not only on plastic dinnerware, but also wallpaper, drapes, placemats, bed sheets, towels and more.


Brookpark’s Fantasy plastic ware set with designs by Joan Luntz Goulder. 

Submitted photo

While her creations reached stores across the United States and internationally by selling designs to Mikasa and J.C. Penney, she never left Shaker Heights. In a time when women were expected to stay home, she found balance raising her six children with her husband, George, while rubbing shoulders with businessmen. 

“She didn’t feel inferior as other women her age did,” said Diane Eaton, Goulder’s daughter.

“She was confident, strong-willed, smart and beautiful. She had a very creative mind and was always coming up with ideas. She had an instinct for sales and a great talent with design.”

Family was important to Goulder, who often hosted holiday dinners for the extended family, where her dinnerware would adorn the table. 

Eaton accredited her mother’s entrepreneurial spirit to Goulder’s father, Abe Luntz, who was a founder of Luntz Iron and Steel, a scrap and steel brokerage firm in Canton. Being the only girl of five children, Goulder didn’t feel intimidated when working with men. Instead, it flourished her business mentality seeing her brothers go into business with her father. 

Much of Goulder’s success came from her partnership with George Goulder. George Goulder bought a plastic molding company at the end of World War II, which would go on to be called Brookpark and later Designs by Joan Luntz. 

“My dad viewed her as an equal,” Eaton said. “By the time they launched Designs by Joan Luntz, my parents were acting as business partners, very likely a novelty at that time. She loved the excitement and creativity that comes with growing a business and making an impact in the world. She worked hard, often into the night, reviewing and adjusting designs.”

Goulder’s work has earned her awards from the Museum of Modern Art in New York and the Boston Institute of Contemporary Art. She was honored in the Western Reserve Historical Society’s “Entrepreneurship” exhibit in 2013 for her contributions to a legacy that expressed the new post-war optimism that thrived around the nation. 

She is survived by children, Cindy Goulder of Brooklyn, N.Y., Pat Goulder of Paris, Lawrence Goulder of Palo Alto, Calif., Lisa Goulder of Oakland, Calif., Diane Steiniger Eaton of Atlanta, Susanna Goulder Bradford of Sagamore Hills and four grandchildren. She was the sister of Bill Luntz of Canton and the late Robert, Richard and Theodore Luntz.

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Area farms carve grass-fed, pasture-raised meat niche

More Information

From start to finish

There are four basic principles for cooking grass-fed or pasture-raised meats, according to Hayes:

1) Put away your timer and get a good meat thermometer

The variability found in grass-fed/pasture-raised meats results in varying cooking times. The only way to know that the meat is done to your liking is to use a high-quality meat thermometer. Hayes is fond of digital thermometers with a slender probe attached by a wire, which connects to a digital readout that sits outside the oven. You can read the temperature while leaving the oven door shut (keeping the oven temperature constant).

2) Turn down the heat

In general, grass-fed/pasture-raised meat is lower in insulating fat. If the heat is too high when the meat is cooked, the moisture and the fat will exit quickly, which will toughen the meat. Until you’re thoroughly familiar with cooking grass-fed/pasture-raised meats, it’s best to set the flame a little lower when you’re grilling or frying, and to set the oven temperature lower than is customary.

The USDA recommends internal temperatures for beef, veal, lamb, and goat to be 145-170 degrees. Hayes recommends the following internal temperatures: beef (114-140 degrees); veal (125-155 degrees); and lamb/goat 120-145 degrees). USDA recommended internal temperatures for pork–145 degrees; Hayes recommends between 145 and 160 degrees. USDA recommended internal temperatures for chicken, turkey, goose and duck is 165 degrees; Hayes recommends the same.

3) Learn when to use dry-heat cooking methods and when to use moist-heat methods. The first is the dry-heat method, which includes pan-frying, broiling, roasting, barbecuing, grilling, stir-frying, and sautéing. Dry-heat cooking methods are appropriate for tender cuts of meat — loin cuts, for example — those that come from the animal muscles that do the least work.

Moist-heat methods are used for tougher cuts of meat and include braising, barbecuing, stewing cooking and boiling. Tougher cuts typically come from the animal parts that do a lot of work, such as the shank and the shoulders. When muscles do a lot of work, they develop collagen, which is what makes the meat tough. Moist-heat methods break down the collagen, thereby tenderizing the meat.

4) Rethink the need for seasonings and sauces. The most common mistake made by chefs and home cooks is not trusting that grass-fed/pastured-raised meats have sufficient flavor to stand on their own. Grass-fed/pasture-raised animals produce meats that have a distinctive flavor.

These meats should be seasoned delicately so as not to mask or compromise their true taste. When you first begin cooking grass-fed/pasture-raised meats, try using simple herb rubs or just salt and pepper so that you can experience the flavor of the meat itself. Once you become accustomed to the range of flavors of the meats, you can venture into recipes involving seasonings and sauces.

Contact information

Sap Bush Hollow Farm

West Fulton, Schoharie County

Phone: 518-234-2105


Both grass-fed and pasture-raised meats are available at the farm, the Round Barn Farmers Market and Barbers Farm Stand.

Laughing Earth Farm

3842 Route 2

Cropseyville, Rensselaer County

Phone: 518-821-8449


Pasture-raised meats can be purchased at the Troy Farmers Market and from the farm.

Honest Weight Food Co-op

100 Watervliet Ave


Phone: 518-482-2667

The meat department visits every farm to determine if it meets the store’s criteria before carrying its products. Both grass-fed and pasture-raised meats are available.

Top 6 Grassfed Steak Misteaks by Shannon Hayes

1. Wet steak. Thawed steak is going to be moist. In order to sear it properly, it must be dry before you put it on the grill or in the frying pan. If the steak is not blotted dry with a towel before you apply salt and pepper, it will not sear, it will steam.

2. Wrong pan size. If you are cooking your steaks indoors, be sure to choose a skillet that allows ample room to sear them. When the steaks are too crowded, even if they have been blotted dry, the excess moisture will cause them to steam rather than brown, leaving them with an unpleasant gray pallor. Make sure your steaks have at least 1 inch of space around them in the skillet to prevent this from happening.

3. Wrong direct-heat temperature. Often in our hunger for a great steak, we fail to wait for our grills and skillets to heat up properly. If the grill or skillet is not hot enough, the meat will start to roast, but it will not achieve that glorious sear that adds flavor. If grilling, hold your hand about 4 inches above the grate. When you can hold it there for no more than 4 seconds, the grill is hot enough for you to sear your meat. When cooking indoors, place the skillet over a hot flame. When you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing.

4. Failure to allow for indirect cooking time. High heat is critical only when we begin cooking steaks to achieve the sear. A steak should be exposed to high direct heat for no more than 2 minutes per side. After that, in order to guarantee tender and juicy meat, it should be removed from the flames and allowed to finish in indirect or low heat. If you are cooking the steak on the grill, simply move it off the flames and put it on the side of the grill that is not lit, set the cover in place, and allow it to cook for about 5-7 minutes per pound. If you are cooking it indoors, once the steak has seared, transfer the skillet to a 300 degree oven for about 5-7 minutes per pound (or to a 200 degree oven for about 10 minutes per pound).

5. Wrong doneness temperature. USDA temperature guidelines suggest that beef should be cooked to a minimum temperature of 145 degrees. When you are using reliably-sourced grassfed meat, you don’t run the same risks of consuming food borne pathogens. Thus, cook the steak to an internal temperature of 120 degrees for rare,, 140 degrees for well-done.

6. Marinating the wrong meat.  At my market booth, folks have a tendency to purchase the rib eyes, top loins, porterhouse, t-bones and sirloin steaks when they are planning a steak dinner. Those are perfect if you are planning to season them only with a little salt and pepper. However, if you are planning to marinate your meat, these are the wrong steaks to bring home. These tender cuts of meat have the most delicate flavors, and their beefiness is easily upstaged by most marinades. Furthermore, if marinated too long, the acid in marinades pre-cooks the meat, turning it gray and leaving an otherwise tender steak mushy. If you have a marinade you plan to use, select the lower-priced cuts, such as the sirloin tip or London broil. Those cuts have enough extra flavor and connective tissue to stand up to the marinade. Their more pronounced beefy flavor won’t be over-powered by the stronger seasonings, and the acid in the marinade will help break down some of the connective tissue.

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