Latest news with #Chefs
Khaleej Times
29-05-2025
- Business
- Khaleej Times
Le Gourmet at Galeries Lafayette unveils new business lunch offering
Le Gourmet at Galeries Lafayette, situated in the heart of Dubai Mall, has announced the launch of its new Business Lunch menu, catering specifically to professionals looking for quality dining within their busy work schedules. Available from Monday to Friday between 12:00 PM and 4:00 PM, this curated lunch experience features a three-course menu by the establishment's acclaimed chefs. The menu includes an international selection of dishes, reflecting the culinary diversity for which Le Gourmet is renowned. Starters include popular choices such as Dynamite Shrimp, Chicken Tikka Chaat, and Crispy Cauliflower. The main courses feature dishes like Smoked Salmon & Avocado Tartine, Chicken Escalope accompanied by fresh salad and fries, and Lamb Biryani with aromatic rice. Diners can conclude their meal with carefully prepared desserts, including Chocolate Mousse, traditional Tiramisu, or Assorted Mini Pastries. Priced at Dh80 per person, the business lunch also includes a beverage selection comprising soft drinks and iced teas. Guests may choose to add premium coffee options such as Americano, Espresso, Cappuccino, or Latte Flat White for an additional Dh10. The new lunch menu aims to provide Dubai's professionals with a refined, yet convenient dining option ideal for business meetings or a brief respite from the working day. Le Gourmet at Galeries Lafayette remains a prominent dining destination in Dubai, consistently offering a high-caliber culinary experience.
Globe and Mail
26-05-2025
- Entertainment
- Globe and Mail
Taste of Afrikin Returns to North Miami on Labor Day Sunday – A Vibrant Culinary and Cultural Celebration of Global Africa
Taste the FLAVOR of the Black World at Taste of AfriKin 2025, South Florida's #1 African Food Festival, returning on Labor Day Sunday as part of Miami Spice Month. This year marks a monumental 10-year anniversary of AfriKin's cultural movement — and the celebration promises to be the most unforgettable yet. Set in the heart of North Miami, this culinary and cultural festival is a must-attend for food lovers, culture seekers, and music fans alike, offering a sensory-rich journey across Global Africa and the Black world with chefs representing over 15 countries. A Global Culinary Experience Prepare your palate for an incredible culinary tour featuring traditional dishes and creative flavors from: Bahamas, Belize, Cameroon, China, Eritrea, Ethiopia, Ghana, Grenada, Haiti, Holland, Jamaica, Nigeria, Senegal, Sint Maarten, Suriname, Trinidad & Tobago, and the U.S. Whether you're craving Afro-fusion innovation or the nostalgic comfort of ancestral dishes, this event delivers a truly global African feast. The Ultimate Jollof Cook-Off A highlight of the night is the fan-favorite Jollof Rice Cook-Off, where culinary champions from Ghana, Nigeria, and Senegal compete for Jollof supremacy. The word on the street is that Gambia and Sierra Leone plan to join the festivities. Come taste, cheer, and vote as this tasty rivalry brings friendly fire — and serious flavor. More Than Food – A Full Cultural Immersion Taste of AfriKin is more than a food festival — it's a celebration of identity, heritage, and community. Guests can expect: Music from across the Afrobeat, reggae, soca, and hip-hop spectrum Cultural performances and dance exhibitions Artisan vendor village featuring lifestyle goods, fashion, and crafts Afro-inspired cocktails and beverage tastings Interactive art installations and cultural showcase Tickets On Sale Now Starting At – $60 Each general admission ticket includes: Access to the full festival experience Curated tastings of food and drink from participating chefs and mixologists Admission to all performances, exhibits, and entertainment Tickets are limited and expected to sell out. Secure yours here: Eventbrite – Taste of AfriKin 2025 A 10-Year Celebration of Black Excellence This year's festival commemorates AfriKin's 10th anniversary — a decade of reimagining and redefining African culture through cuisine, art, and thought leadership. Founder Alfonso Brooks shares: ''Taste of AfriKin' is more than just a celebration; it's a pivotal opportunity to redefine the narrative surrounding African culinary heritage and its profound influence on global cuisine. As we continue our 10th-anniversary celebrations, we invite you to join us not just as participants, but as partners in nurturing a more inclusive and culturally rich community. Together, let's honor and elevate the flavors, traditions, and creative expressions that make us KIN. Taste of AfriKin is where food, flavor and family come together. African cuisine is one of the fastest-growing culinary trends in North America, with Google searches for 'jollof rice' and 'Nigerian food near me' up by over 200% since 2020.' EVENT DETAILS Event: Taste of AfriKin 2025 Date: Sunday, August 31, 2025 (Labor Day Weekend) Time: 6:00 PM – 9:00 PM L ocation: Maison AfriKin in the Scott Galvin Center, 1600 NE 126th Street, North Miami, FL 33181 Tickets: $60 – Purchase Here JOIN THE MOVEMENT AfriKin invites guests from across the globe to unite in this dynamic celebration of culinary excellence, cultural pride, and community strength. From the beats to the bites — this is your passport to the soul of Global Africa. Members of the media are invited to cover the event. Interviews with chefs, organizers, and performers can be arranged in advance. Contact info@ to request press credentials. Social Media & Hashtags Follow us: @AfriKinNation Tag us and use: #TasteOfAfriKin #AfriKin2025 #MiamiSpiceMonth #JollofWars #AfroFutureFlavors #BlackExcellence #CulturalCelebration #BeKin For media inquiries, interviews, or press passes, please contact: info@ For more details, please visit For media inquiries and more details, please contact: media@ 2024 Recap Promo: About AfriKin The 501(c)3 nonprofit organization, AfriKin creates cultural connections through masterful artistry and meaningful conversations. The term AfriKin is the fusion of two words -- Africa and kinship. AfriKin sustains cultural programming designed to highlight the role of art and culture in human development and enrichment in South Florida. AfriKin exists as an effort to create opportunities for positive transformation through thought and action sustained by academic articulations, aesthetic imaginations for the development of cultural industries. AfriKin emphasizes cultural connection and kinship across ethnic lines. It focuses on engagement and quality of care, championing Global Africa's image to allow more strategic partnerships. Taste of AfriKin is brought to you in part by the City of North Miami, Councilman Kevin Burns of District 1, the Greater Miami Convention and Visitor Bureau (GMCVB), Caribbean National Weekly Network, and Tito's Handmade Vodka. Media Contact Company Name: AfriKin Email: Send Email Phone: +1 305 900 5523 City: North Miami State: Florida Country: United States Website:
South China Morning Post
17-05-2025
- Entertainment
- South China Morning Post
How Cantonese cuisine conquered the world
Dive into the realm of Cantonese cuisine with these five PostMag articles exploring how it is captivating the world and shaping modern culinary trends. Read about the smoky secrets of wok hei, or 'breath of the wok', the global spread of XO sauce, the UK's Cantonese food revival, the history of shrimp paste, and more. Discover the art of the 'breath of the wok', a hallmark of Cantonese cuisine, from classic Hong Kong street food to Michelin-starred restaurants. Explore how chefs, like kung fu masters, harness speed and timing to create those distinctive smoky aromas and perfectly charred flavours. A wave of migration has seen a culinary resurgence of Cantonese cuisine evident in new restaurants and cafes across Britain, particularly in London. The trend is catering to nostalgic Hong Kong expats and curious locals alike, with authentic dishes like char siu fan and pineapple buns gaining popularity. Explore the origins, unique flavours, and innovative adaptations of the beloved signature Hong Kong sauce by top chefs in renowned eateries from Dubai to Stockholm and beyond. These kitchens are embracing this umami-rich condiment, crafting innovative vegetarian versions and pairing it with everything from barbecued duck to foie gras. Adana kebab dumplings at Gallada at The Peninsula Istanbul, Turkey. The siu mai-style dumplings are one of many examples of how non-Cantonese chefs around the world are borrowing from Cantonese cuisine. Photo: Cihan Alpgiray With chefs worldwide incorporating Cantonese flavours, ingredients and techniques into ever more diverse dishes, questions have been raised about the impact on the potential dilution of the traditional southern Chinese cuisine. Discover how top chefs are adapting Cantonese cooking and what it means for its future as this trend grows in places as far afield as Italy, Turkey and Latin America. Discover the fascinating history and culinary significance of shrimp paste, known as haam ha cheung, in Cantonese cuisine. Journey to Tai O in Hong Kong, where artisanal production thrives, and find out how it became a sought-after condiment during the Pacific war. Part of this article was produced with the assistance of generative AI Advertisement
Forbes
14-05-2025
- Forbes
Beyond Salmon, Discover These 5 Regional Norwegian Food Favorites
'Sodd' is a traditional Norwegian soup with mutton, seasoned meatballs, potatoes and carrots. Brunost, the caramel-colored 'cheese' with its unmistakable tang, and fresh salmon pulled from icy fjords are two of the most familiar elements of Norwegian cuisine. But across the country, regional specialities offer a deeper and more surprising culinary story. Norway's rugged climate shaped a long tradition of food preservation. Drying, salting, fermenting, and curing were everyday necessities that gave rise to staples like stockfish from Lofoten and salted lamb, many of which remain important today. In recent years, Norway has also earned acclaim for its bold new-Nordic cooking. From Michelin-starred restaurants in Oslo to seasonal tasting menus in the Arctic, chefs are reinventing tradition with modern flair. To truly understand Norwegian food, it's worth stepping away from the fine dining scene. While the country's cuisine doesn't enjoy a glowing international reputation, many of its most beloved dishes are simple, hearty and deeply rooted in local tradition. You'll find them at mountain lodges, roadside cafes, and family kitchens across the country. Here are five regional favorites that may not make international headlines, but are well worth seeking out. Known as bidos, this traditional stew is a cornerstone of Sámi cuisine in Northern Norway. 'Bidos' is often cooked and served inside around a fireplace at Sami villages in Norway. Made with tender cuts of reindeer meat, potatoes, and carrots, bidos is a simple dish that relies on the quality of its ingredients rather than elaborate seasoning. The result is a rich, gently savory broth that highlights the natural flavor of the reindeer, a meat that's prized for its leanness and gamey depth. It's both a comforting meal and a cultural expression, closely tied to the Sámi people's reindeer-herding traditions and often prepared over an open fire and eaten in communal settings such as lavvu tents. While once a home-cooked staple, bidos can now be found on the menu at several restaurants and lodges across Northern Norway, especially those offering Sámi culinary experiences. If bidos isn't available, other popular reindeer dishes include creamy stews with wild mushrooms and juniper berries, or thinly sliced smoked reindeer served cold as a starter. You might also come across reindeer hot dogs or cured reindeer meat known as spekemat, usually served with crispbread, sour cream or lingonberry jam. Crossing a fjord by car ferry in western Norway might seem like a purely practical part of your journey. But for many Norwegians, it comes with a beloved tradition: a warm, fluffy svele. The best place to sample a Norwegian 'svele' is on a ferry as you cross a fjord. These thick, slightly sweet griddle cakes are often cooked fresh on board and served folded in half with a generous smear of butter and sugar, or sometimes a slice of tangy brown cheese. The scent of batter on the hot griddle and the gentle hum of the ferry make for a uniquely Norwegian moment. It's best enjoyed with a strong coffee and a panoramic view of the water. While sveler can be found in cafés and bakeries across the country, they're most commonly associated with Norway's extensive network of car ferries, especially along the west coast. For locals, it's a nostalgic snack. For visitors, it's an unexpected delight in the middle of a travel day. Stockfish (tørrfisk) is unsalted cod that has been naturally dried in the cold Arctic air for several months. This ancient method of preservation has been practiced for over a thousand years in the Lofoten Islands, where rows of wooden racks filled with hanging cod remain a striking feature of the landscape. Once rehydrated and cooked, the fish has a firm, chewy texture and a deep, concentrated flavor that some find challenging. But for many Norwegians, it's a taste of home. One of the most common ways to enjoy tørrfisk is in bacalao, a hearty stew of dried fish, tomato, onion, and potato with Spanish roots that has become a coastal classic. Stockfish (tørrfisk) is air dried on wooden racks in the fierce winds of Norway's Lofoten Islands. You'll also find tørrfisk in a much more portable form: thin, slightly crispy strips sold in supermarkets, especially in the north and along the west coast. These fish snacks, often enjoyed with beer, are coastal Norway's answer to jerky. Known by different names across the country but most commonly raspeballer, these dense potato dumplings are a beloved comfort food, especially in Western Norway. Made from grated raw potato mixed with flour and often a bit of boiled potato, the dumplings are typically boiled and served with salted meat, sausages, and a generous helping of melted butter or syrup. Traditionally, raspeballer are eaten on Thursdays in many local restaurants. In some versions, a piece of meat is even hidden inside each dumpling. A ceremonial dish with deep roots in the Trøndelag region of Central Norway, sodd is a clear mutton or beef soup served with potatoes and carrots. What sets it apart is the inclusion of finely seasoned meatballs, cooked separately and added just before serving. With a history dating back hundreds of years, sodd is often reserved today for weddings, confirmations and national holidays. However, it can be found year-round in certain regional restaurants or in supermarkets across Central Norway ready to heat up and enjoy. Best served piping hot with flatbread.
