hollandaise : an emulsion of thoughts

November 30th, 2009

Hollandaise, a warm egg sauce, and it is also just one of the few Basic Sauces. In that it means to say that from these few Basic Sauces other sauces are derived from. It is a mix of a watery substance which is fluid combined with oil/melted fat also perfectly fluid (imagine when you whisk balsamic vinegar with oil to make a vinaigrette,  yurp like that… kinda)

There always seems to be this certain “fear” that hangs over any cook who gets his arm ready to take it on. I mean there should not be but it seems to strike a certain tension. I guess it just takes some experience and a huge amount of arm power to get it right. The new cook’s fear, fear of “splitting” the sauce … the novice cook’s fear, fear of not getting the correct consistency and so all the horror story goes… So before anything, we need to understand what a Hollandaise actually is ?

To get started let’s break down the ingredients involved.

• Egg yolks – using the freshest egg yolks are important. The older the egg yolks are, the lecithin molecules are broken down into cholesterol molecules. The fresher it is the more lecithin molecules it contains, the better the surfactants molecules (containing proteins and lecithin) which are essential during the whisking in of the fat. As it coats the dispersed fat droplets.

• Lemon juice – besides it giving hollandaise a yummy flavour by balancing the creaminess of the butter, its acidity also stabilizes the sauce. The acidity reacts on different surfactant molecules which prevents coagulation while retaining the properties of the surfactant molecules while the proteins coagulate. It also breaks down the intramolecular bonds of proteins so it can arrange itself on the face of the lipid drops and act as surfactants.

• Salt – besides seasoning the sauce, it adds ions that link to various electrically charged parts of the surfactant molecules. (This in turn reacts with the lemon juice that has caused the protein to be positively charged. Now this makes the forces of electrical repulsion to appear between the egg aggregates and the droplets. All identically charged, the heads of the surface-active molecules repel each other causing it complications in flowing. This increases the viscosity of the sauce which also means that the sauce has thickened.) Imagine taking a hundred identically charged magnets and forcing it into one box. The magnets do not flow in the exact same position and it would take a lot of effort to do so, mostly failing.

• Melted butter – besides giving hollandaise its addictive flavour, when emulsified with the liquid portion of the sauce (egg yolks and lemon juice) it increases in viscosity. Simply put, it thickens up. Sometimes thick enough that it is possible to cut with a knife (or a teaspoon as you will see).

When making the hollandaise, mix in the yolks, salt and lemon juice together, whisking over heat. Usually around 70 -75 degrees Celsius for the coagulation to take place (also to pasteurize the yolks to avoid salmonella and uncomfortable trips to the doctors and the loo), this process also disperses the surfactant molecules from the yolk into the delicious liquid (here being the lemon juice), then whisking in the butter separates the fat droplets which becomes coated by the dispersed surfactant molecules. Simple English, the mixture emulsifies and binds together (now imagine whisking balsamic vinegar with oil to make a vinaigrette only with the help of an egg yolk to hold the 2 together.. now you get it?)

So in this aspect this is a classically made hollandaise. I really love this sauce as it ‘velvets’ poached eggs, steaks, fish, gratinated pasta, you name it!! The only thing is the richness of hollandaise tends to “fill you up quick” … which may be harmful to your overall meal experience .. imagine you having a completely full sauce boat of hollandaise (because you love it as the intense flavour and richness goes oh so well with your fish)… and you get bloated, then for dessert is a beautiful Crepe Suzette, which, because of being too stuffed from feeling bloated makes you miss out on the full beauty of the dessert… then of course it snow balls to ruin your full dessert wine, coffee and petit fours experience … bummer correct?

Well so I decided to try to make a hollandaise that is full-flavoured, rich and yet light. (The original idea was inspired when working with my chef friend Adam, who is now based in Spain). So first was getting the proportions correct. Proper measurements play a big part. It is not like 1 egg yolk as the eggs differ in different countries. However as much as I would love to share I still have yet to get the perfect proportions of the mix. What I have is a close estimate (in short, I forgot to note it down!!!!) What I have below is the measurements from one of the earlier testings. However the method is the same.

egg yolks / lemon juice / salt

Yes I know I missed taking a photo of the weighed clarified butter (missing the attention to details), however the measurement theory I followed was that of a whole egg. OK, an egg yolk accounts for a third of the shelled egg, leaving two-thirds of the weight to be the white. Using this theory in the few initial tests was decided on the weight of the amount of clarified butter. So in this context the weight of the clarified butter used was 81.60gm. Usually the fat content of a hollandaise is determined by the total amount of liquid weight. However I wanted to determine the technique and needed a much more dense and flavourful mixture to work with, as you will understand from the result below.

(Do not quote this recipe as it was just a test to determine the technique.)

But instead of the regular method I tried my hand at another point of view. Since the theory of “emulsifying” the fat and water content together is the pillar of a hollandaise, I used it as a guideline.

Combine the egg yolks, salt, lemon juice together and mix evenly followed by a spoon of the clarified butter.

Vacuum pack the mix and have a small water bath ready to cook the packed mixed.

Ensure that the needle is inserted in to monitor the temperature of the mix. The aim is to hold it at 70deg for at least 12mins.

Once it is done empty contents into a PACO JET canister with the remaining clarified butter.

Set it in with the mixing blade and process through. Afterwhich, empty contents into a siphon with two N2O chargers and leave to sit at a slightly above ambient temperature for 90mins. This allows the mix to be charged and invaded by the gas.

I am pretty satisfied with the results obtained. It was flavourful, had a nice volume to it. Most importantly it gave the full character of a hollandaise, only it was much lighter. At this stage it is perfect for let’s say, fish and eggs. However it did lose out when paired with a slice of roast beef. (props to Adam for showing the hollandaise in a siphon)

This proved that following the pillar theory and guideline of a recipe is important. However much you would like to change the technique of it. This technique I figure is recommended only if a large amount of hollandaise is required. Don’t just place those whisks away just yet… this is far from perfect… however I think it’s getting there.

Thanks for reading the long post and Happy Fooding!!

References: 1. On Food and Cooking, The Science and Lore of the Kitchen by Harold McGee. / 2. Kitchen Mysteries: revealing the Science of Cooking by Hervé This / 3. An Introduction to Technological Applications of Molecular Gastronomy, INICON, online PDF article. / 4. Hollandaise from a siphon adapted from Adam Melonas, Head of Creative Team, at Paco Roncero, Madrid.

November Chef Feature: Christophe Widmer

November 29th, 2009

This month we feature a Swiss-born who also holds a French and Australian passport who is currently based in Dubai! (now that’s going global!). A pastry chef, food lover, food blogger and talented photographer. My friend Christophe Widmer, he is currently the Executive Resort Pastry Chef of the Madinat Jumeirah in Dubai, UAE. With 44 restaurants, bars and a highly regarded conference and banquet facility Chris has more than his fair share to chew, but has taken the time (the great guy he is) to share a quick word with us.

We met when I was working at the Burj Al Arab in Dubai, and he also shares his love of great food and photography through his very well-known food blog Sugarheadblog.com.

The property looks amazing. How are things at the Madinat Jumeirah and how is everyone holding up?

Dubai is certainly on recovery pad but I still believe if we continue to deliver our guests an experience in their lifetime we will succeed. We just have to work harder as a team.

This place isn’t small! 3 hotels and 44 restaurants and bars. Wow. What’s your biggest challenge in overseeing such a large property?

Communication and working towards a common goal, constantly having the edge.

How big is your team what do you look for in a new hire?

I have three teams, each between 11 and 23 team members. Here in Dubai we are fortunate enough to draw from a large pool of talents, internationally but what I am looking for is passion and a drive to make a difference.

Growing up in Switzerland, your parents desperately wanted you to take up a solid profession. So, it was off to culinary school and a three year pastry apprenticeship. Soon after you landed your first job in Saudi Arabia. What was that like?

I should not say that; if I would have listened to my parents I would not have gone to Jeddah, KSA and probably would have never seen the world. However, I wanted to experience working abroad and told my parents if it was really that bad I would return to Switzerland. I never did and that was 28 years ago!

Along the way you’ve worked in Olso, Sydney, Manila, Bangkok, Kuala Lumpur, Singapore and Tokyo. Just to name a few. Did you find that travel was instrumental in your development as a chef?

Yes, of course, I am exposed to all sorts of cuisines, culture and language. How else would I have learned Kransekake

in Oslo, Lamingtons in Sydney, Bibinka in Manila, Tab Tim Krob in Bangkok, Nonya Kueh in KL, Pandan Doughnuts in Singapore and Wasanboon Sugar in Tokyo? This just as an example. No, it was and still is one of my passions to learn other cuisines, trends, language and get to know the local language.

As we’ve heard from many chefs, in order to be an effective kitchen leader, one must be culturally aware. What is your approach in Dubai?

It certainly can’t be a Hell’s Kitchen like portrait on TV, one has to deal with as many as 28 different nationalities. Respect and a good portion of humor and TLC will get you a long way. Dubai is not much of a different place to work in as let’s say Kuala Lumpur.

How do you keep current on pastry trends or are you someone who relies heavily on various interpretations on the classics?

I am following numerous Food Blogs from around the world and get from there a very good indication of trends in our food industry. These Blogs are not necessarily from professionals but from people with a driving passion and love of food. Over the years I have formed friendships with those foodies from every corner of the world and communicate on a daily basis some ideas. Of course; classic dishes are classic and I do not understand why a Heston Blumental has to destruct a Black Forest and make it his best? There are only a very few ingredients but they have to be the best!

Do you have a favorite ingredient?

I am a chocoholic, so I do not have to mention that ingredient. I love Japanese Green Tea Powder, Passion fruit, Yellow Raspberries and a sugar from Japan called Wasanboon.

Sometimes overseas assignments can be challenging with respect to ingredients and equipment. How is Dubai?

Equipment wise we can get any part from anywhere in the world; it just takes time since not all suppliers have all the equipment on stock. Same with the ingredients; most of our ingredients are from abroad since very little is produced locally. So we can get any food ingredient we wish to use at any time of the year. If Apricots are not in season in Europe we will get it from Australia for example. We got no restrictions at all.

Besides being a world-class pastry chef, you are a true culinarian at heart. Have you always had an appreciation for the savory side or is it something that developed over the years?

I do have friends over those years who are trained Pastry Chefs who made the move to the “other side” and became Executive Chefs, and very good ones. However for me I love what I am doing; that’s my passion and love. I do a fair bit of cooking at home and love to prepare a meal over hours but that will be always remain that way; cooking for friends.

In your opinion what city has the best food? We know this is a tough questions but there has to be one that stands out?

Tokyo & Kyoto in Japan, this is not at all a tough question to answer once experienced. Those cities are made for

foodies like me; in Tokyo I can choose from over 300’000 restaurants, from Australian fine dining to Zimbabwean Bush food! Serious. Kyoto of course for its traditional Keiseki dinners with 23 odd courses, this is just amazing and a lifetime experience.

What do you make of the influx of “celebrity” chefs to Dubai? Was it too much too soon?

Celebrity Chefs? Are there any in town? I bet you none of those chefs are more than five days a year here in Dubai. I have eaten of course in some of their restaurants like Nobu, Ramsay, Rostang and Rhodes but find nothing really special about their food. It is all marketing and I am happy for those chefs that they are able to sell their name but it is not their food. The only true Celebrity chef in my books is Tetsuya Wakuda-san of Tetsuya, Sydney. To eat his food one has to go to his restaurant; a true chef!

We hear Oriol Balaguer is opening a chocolate boutique in Dubai? Probably not the best time?

I have heard that he is bound to open his shop at Souk Al Bahar but until now the shop is not open neither have I seen him. Perhaps he is still busy with his shop in Tokyo where he just opened for business.

SugarHeadBlog.com is your food blog. Where does “SugarHead” come from?

My boss and mentor called me during the opening of the Peninsula Bangkok his “SugarHead” and since then the name stuck and I stuck with him, worked with him in three properties around the world.

Your photos are amazing. When did you take up photography?

I am a visual person and I always have been like that. When I was about five years old I was drawing pictures of people and landscape and my parents noticed my gift only when I was entering school and where “alerted” by my head teacher of my skills. I was always interested in light and shadows and my drawings where almost always three dimensional. One day I got hold of a Polaroid Camera and from then on it was taking pictures of my surrounding, to dismay of my parents since Polaroid was expensive that time. My first camera, a Canon F1 I bought when I was about 19 years of age and never stopped since.

What advice can you give to other chefs who are interested in photography and blogging?

First of all see the end in mind, see the dish how it should appear best on a picture. Never shoot food with artificial light unless one has a studio like setup to control the light. Always make sure the shadow of the dish is to the front or slightly to the side, never to the back! Control aperture and shutter speed manually, programs give you just a picture. It’s like cooking with a microwave oven or cooking on the stove.

For Blogging one has to know the purpose; is it just for fun to communicate or is it to contribute an interesting content? Remember, anyone from around the globe can access the Web Log (Blog) at any time. Secondly, how much of time one has spare to dedicate to a personal Blog? It does not take much time nowadays with an open source platform such as WordPress to blog but to maintain a Food Blog it takes some dedication to be successful. (Like with any activity) Once all established find a host, register a domain with a Linux based hosting package and choose or even better, build your own Blog theme. Keep it simple and clean, choose what you are most comfortable in and most of all; have fun with it!

Living and working in Dubai is very convenient for travel to Europe and Asia. Any trips planned in the near future? Are you looking forward to eating anywhere in particular?

I just returned from Singapore and Bangkok, spent some time with blogger friends there and ate at “White Rabbit”,

Dempsey road and “Rocks” at Marina Boulevard in Singapore. In Bangkok I like street food and traditional Thai fair. Next trip will be Switzerland in January, I was planning this for a long time and I have my list of places to visit, Fischerzunft by Andrė Jaeger in Schaffhausen is on the top of my list and can’t wait for this experience!

Do visit SugarHeadBlog.com for more sweet happenings!!! All photographs are courtesy of Christophe Widmer.

New addition!

November 29th, 2009

Hi All!

One of the new implementations on Whitejacket will be a monthly chef feature. Where chefs from all walks of life and all around the globe will grace us with their thoughts and opinions. In the aim to allow all readers to be exposed to different chefs from all around.

Happy reading and keep those comments coming!

Happy Fooding!

Sincerely Benjamin (chef/author)

Painting the Town RED

November 27th, 2009

Fever has been hitting many cities as of late (from the 19th of October to be precise). No it’s not the H1N1 virus but the Michelin Guide Fever!

And to kick this post off, a BIG congratulations to Paco and Adam for La Terraza del Casino being promoted to 2 stars! Well done! It was just released yesterday afternoon  (Singapore time) in the Portugal and Spain edition.

Before I continue a quick recap of what the guide does. Michelin has been in the business of evaluating and recommending restaurants and hotels for over a century. Professional inspectors who anonymously visit restaurants and hotels, and evaluate them on a range of criteria. Our evaluation process has been honed over time to identify consistently high-quality establishments to suit a range of budgets and across a range of styles and cuisines.

Michelin stars are awarded to restaurants offering the finest cooking, regardless of cuisine style. Stars represent only what is on the plate. They do not take into consideration interior decoration, service quality or table settings.

One Michelin star means a very good cuisine in its category.

Two Michelin stars mean excellent cuisine, worth a detour.

Three Michelin stars mean exceptional and worth the journey.

Included in the 2010 Portugal and Spain edition promotion were El Celler de Can Roca known best for their contributions to sous-vide, run by Joan Roca and his brothers Josep and Jordi being promoted to 3-stars. They are also ranked 5th in the World’s 50 Best Restaurants leaping a huge 21 spots. What a year they are having!

Ferran Adria’s El Bulli has maintained their 3 stars and ranked number 1 in the World’s 50 Best.

New 2-star establishments are Casa Marcial, Lasarte (Hotel Condes de Barcelona), La Terraza del Casino and Les Cols. Bringing a total of 7 three-starred, 12 two-starred and 130 one-starred establishments.

Also just released yesterday afternoon was the Hong Kong Macau edition. Top honours went to the 4 Seasons Hotel in Hong Kong, home to French restaurant Caprice, promoted to 3-stars this year to score the best-possible three-star rating together with Lung King Heen just two floors down.

Next in line was celebrated chef Joël Robuchon maintaining his 3 stars for  Galera a Robuchon in Macau, based in the casino haven’s Hotel Lisboa. Also with L’Atelier in Hong Kong maintaining 2 stars, giving him a strong hold of 5 stars in the Asian region of the guide. Petrus at the Island Shangri-La was one of the four restaurants to be promoted to 2-stars.

Restaurants awarded three stars are:

Caprice, 4 Seasons Hotel                                                        (N)
Lung King Heen, 4 Seasons Hotel
Galera a Robuchon (Macau)

Restaurants awarded two stars are:
Amber, The Landmark, Mandarin Oriental, Hong Kong
Fook Lam Moon (Wanchai)                                                   (N)
L’Atelier, Joël Robuchon, The Landmark Hong Kong
Ming Court’, LangHam Plance, Mongkok                         (N)
Petrus, Island, Shangri-La                                                      (N)
Shang Palace,Kowloon, Shangri-La
T’ang Court, The LangHam, Hong Kong
Tim’s Kitchen, Lisboa Macau                                                 (N)

Earlier in October the US editions were released with Daniel Boulud promoted to 3-stars. An interesting twist as a few places in New York dropped stars. Gordon Ramsay retained his 2-stars in the Big Apple keeping a total of his 12 Michelin Star empire.

Restaurants awarded three stars are:

Daniel (N)
Jean Georges
Le Bernardin
Masa
Per Se

Restaurants awarded two stars are:
Alto (N)
Corton (N)
Gilt
Gordon Ramsay at The London
Momofuku Ko
Picholine

Restaurants awarded one star are:

Adour
Marc Forgione (N)
Annisa
Marea (N)
Anthos
Minetta Tavern (N)
Aureole
Modern (The)
A Voce (N)
Oceana
Blue Hill
Perry Street
Bouley (N)
Peter Luger
Café Boulud
Public
Casa Mono (N)
Rhong-Tiam (N)
Convivio (N)
River Café (N)
Del Posto
Rouge Tomate (N)
Dressler
Saul
eighty one
Seäsonal (N)
Eleven Madison Park (N)
Shalizar (N)
Etats-Unis
SHO Shaun Hergatt (N)
Gotham Bar and Grill
Soto (N)
Gramercy Tavern
Spotted Pig
Insieme
Sushi Azabu (N)
Jewel Bako
Sushi of Gari
Kajitsu (N)
Veritas
Kyo Ya
Wallsé
L’Atelier de Joël Robuchon
wd~50

Also released earlier this October was the San Francisco edition covering the Bay Area and Wine Country where there were no new 3-stars and 2-stars. Leaving Thomas Keller ahead of the pack with The French Laundry at 3-stars and a total of 6 Michelin stars together with Per Se in New York.

Restaurants awarded three stars are:

The French Laundry

Restaurants awarded two stars are:
Coi
Cyrus
Manresa
The Restaurant at Meadowood

Restaurants awarded one star are:
Acquerello
Luce
Ame
Madrona Manor
Auberge du Soleil
Masa’s
Aziza
Michael Mina
Bouchon
Murray Circle
Boulevard
One Market
Chez Panisse
Plumed Horse
Chez TJ
Quince
Commis     Range
The Dining Room at the Ritz Carlton
Redd
El Paseo (now closed)
Santé
étoile     Solbar
Farmhouse Inn & Restaurant
Terra
Fifth Floor
Trevese (now closed)
Fleur de Lys
Ubuntu
Gary Danko
The Village Pub
La Folie
La Toque

The fever continues till early of 2010 when the much anticipated guide for London is published just before the French Guide. And the big question stands as to whether Heston Blumenthal’s The Fat Duck in Bray would retain his 3 stars even with the earlier food scare. I think he would and should!

As for the Red Book to reach the little Red Dot, Singapore? I still say it is a long time before it reaches the level. Interests for a guide here has been much talked about. But before any of that, chefs here should re-think their cooking instead of spending too much time cooking to purchased books.

Thanks for reading the long Michelin Post. Happy fooding!!

Click here to see the world’s 50 Best Restaurants 2009.

do you digg it !!!

November 19th, 2009

Great News!

We have been given a great review by doyoudiggit.com !!!

“Do You Digg It” is a blog dedicated to blogs, with the concept of having one place where bloggers would be able to read about great blogs. They do reviews of all genres of blogs from the serious ones to the light-hearted.

Please click on the link for the write up ! REVIEW HERE

Happy Fooding!

The Devil in the Kitchen

November 12th, 2009

I am tired ….. I am sleep deprived ….. I am inspired …..

This is by far one of the best chef books I have ever read

I tried to close this paperback to go sleep at every end of every chapter but just kept finding myself turning the page to the next. It’s kind of  like when you’re eating popcorn and suddenly that motion of your fingers picking that puffed kernel and popping it into your mouth is registered and you keep going and going till there is none left to go on. And I felt the need to share it with everyone.

The autobiography of Marco Pierre White. Not solely about his climb to be the youngest and 1st British chef to be awarded 3 Michelin Stars. But he also shares the pressures of a kitchen, the reasons as to why? and why not? How he maintained himself (or not) from his very first chef job to his restaurant empire. Dishes explained, how he saw it, how he saw food and dining as a whole. Labeled as the Rock Star Chef of the 80′s, Marco takes readers on a trip through his dark to colourful life.

For any young inspiring chef I really recommend this read. As for the veteran, the experienced (whatever you call yourself to feel good, maybe I’ll stick to calling you guys – tired) chefs it is highly advisable (maybe even essential) to read. As for the “inventors”, self-acclaimed trend setting, high-level chefs (basically prima donnas, sad but true there are quite a few), try spending money on books to read rather than books to copy recipes for your next menu or media shoot, you plonkers!

I am tired ….. I am sleep deprived ….. I am inspired …..

follow the links to view for purchase.

Kinkokuniya Singapore Main Store

Waterstones UK

Bookworld by Kinokuniya Dubai

Amazon.com

pastryholic

November 10th, 2009

I like sweet things, it makes me happy, I know I should not but …..

Hello… my name is Benjamin and I am a pastryholic … it has been a week since my last pastry ….

Well not so dramatic, but I admit I do love my sweets! Bernie and I recently had this “great” idea to scout around for the best Pâtisserie in town. We planned days ahead (pastryholic!!!) and routed out our journey with these sweet shops pit stops (it rhymes!). We began the adventure along Scotts Road Lido, and that was the beginning of the end.

Canelé, another successful F&B venture by  local restaurant giants les amis. A nice cosy shop which offers dining in or the regular takeout of these addictive culinary creations. There we were greeted by a “could be oiled” or “should be changed” sensor sliding door which seemed affected by the economic downturn and took quite awhile to, well, actually work.

However all this was made up for by the young and charming staff of Canelé! Eric the manager and semi-long-lost mate recommended the signature desserts (created by Chef Pang by the way, the Executive Pastry Chef of les amis).

It was a rich chocolate fudge-like goodness of feuillantine, tenderness with a crunch which explodes comfort! Great chocolatey comfort!!!

Simplicity of fresh cream with a nice sponge and fresh strawberries. It was good but would not have remembered it if the visit was not documented.

Here again a classic which presented itself in its name. Moist, chocolatey and rich. However I was not actually getting the Kirsch (oh well it’s me being me … again).

The whole place was filled with a certain calm and yet there was this slight buzz that filled the air. The calm of knowing that you were in the good hands of the fabulous wait staff and also the design that made up the ambiance of Canelé. The buzz of the exciting and yet comforting pastry creations they had to offer. I seldom note this down but the cappuccino was fantastic!

The selection of sweet goodness all laid out in neat rows and sorted by colour gradients showed that the people at Canelé did actually plan the layout and pay attention to details. A minor point which so many other places seem to majorly overlook.What a successful F&B business should be looking at were all there, great food, nice decor which plans the mood and friendly wait staff, aided by the fact that it was not built to cater to 100 seated guests! This enables the wait staff to give the well deserved attention to the diners. And actually being able to do that job properly. (however a proper door would be a plus point, but as said it was made up for).

We did not continue the pastry adventure as planned, as we figured why take the risk to spoil this great experience (and we were way too stuffed by the carbs! hahaa).

Now I have saved the best for last, this truly made my day in more ways than one …..

The balance of the sharpness and sweetness was a balance of wonder, the filling was flavourful and yet not overwhelming. The tart shell balanced out the texture of the whole mouth-feel. The meringue was not sticky heavy like others I’ve tried, there was a tenderness over the torched portions almost like marshmallow. Now as I leave you with this post I am kicking myself wondering why the bonkers am I posting this at 1am! I guess it is another sleepless night with thoughts of velvety lemon curd and cloud-like meringue … Mmmm

Hello… my name is Benjamin and I am a pastryholic … it has been a week since my last pastry ….

For more photos of the visit please follow the sugar trail ……………………………….

Canelé Pâtisserie, Shaw Centre, 1 Scotts Road

find their shops here

there and back again …

November 5th, 2009

Hi all, I know it has been such a long time since the last post … apologies … I have been way too busy taking care of things at home and more! (“more” will be posted as soon as I can – PROMISE!)

Thanks to everyone and their continuous support on everything … well I have been also going to a few great great places and would be posting it soon!  Till your next read then! Happy dining!!!

PS: If anyone has any interesting places of the arts or food and would like to share please please feel free to let me know and I would definitely scout it and post it!

Sincerely, Benjamin (chef/author)