Attention Asian OTM Listeners - Fine Dining for a Worth Cause!
The Miele Guide is launching a very unique charity drive, The Miele Guide Restaurant Month, in August 2009 is planned to raise funds for the United Nations World Food Programme (WFP) to combat hunger and poverty within the region. As the very first independent restaurant guide for Asia, The Miele Guide aims to provide recognition to well deserving chefs and restaurants in Asia. Through this month-long initiative, 57 restaurants in China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, Singapore, Thailand & Vietnam, a majority of which are listed in the 2008/2009 edition of The Miele Guide, will be offering special set menus or promotions unique to Restaurant Month. Fifteen percent of revenue derived from these special menus will be donated to the WFP. These proceeds have been earmarked for WFP’s activities in Timor Leste, one of the poorest countries in Southeast Asia. According to WFP, it takes only US$50 to feed one child a year. We hope our target amount of US$200,000 raised will therefore be able to feed 4,000 children this year. We hope you'll consider supporting this worthy cause while enjoying some great dining! Formore information about The Miele Guide Restaurant Month, go to www.mieleguide.com/restaurant-month.
Can't Keep Those NOLA Chefs Down - Tory McPhail & John Besh in the News Again
America’s finest chefs showed their skills in seafood preparation at the 2009 Great American Seafood Cook-Off, held Saturday in New Orleans for the sixth straight year. The event, which has featured both up-and-coming and celebrity chefs over the years, underscored the importance of cooking with domestic seafood and encouraged the use of products from sustainable fisheries.Tory McPhail, executive chef of Commander’s Palace in New Orleans, was crowned "King of American Seafood." New Jersey’s Peter Fischbach, executive chef for Gourmet Dining Services at New Jersey Institute of Technology in Newark, captured second prize, while Alaska’s Patrick Hoogerhyde, executive chef of WildFin Seagrill in Anchorage took home third. Sig Hansen, the commercial fishing captain who stars in the popular documentary television show Deadliest Catch, and Chef John Folse, who is often recognized as Louisiana’s Culinary Ambassador to the World, co-hosted the event. The cook-off featured 15 teams, each preparing a domestic-seafood dish that reflected the cuisine of their home state. Judges representing the top echelon of the culinary arts crowned the King or Queen of American Seafood 2009. Last year, executive chef John Currence of City Grocery in Oxford, MS won with his Mississippi Redfish Courtboullion with Seafood Dirty Rice and was on-hand to pass the crown to this year’s winner.
McPhail’s winning dish was a "Creole Seafood Mixed Grill," which combined Louisiana sheepshead, shrimp and crabmeat. Earning second place, New Jersey’s Fischbach prepared Pan-seared Viking Village day-boat sea scallops with creamy chili-herb grits, warm "pickled" root vegetables, smokey apple wood bacon, micro greens and corn volute. Hoogerhyde of Alaska captured third with Wild Alaska King Salmon with cranberry-infused birch syrup molasses and Susitna Valley hash of potatoes nested in Alaska summer greens.
Grape Expectation Staycations Besh Steak Highlights the Flavors of Napa
and Sonoma at Two Intimate Wine Dinner. The team at Besh Steak has arranged
"flights" to the vineyards of Northern California in the form of two midsummer
wine dinners - no plane tickets required. On Wednesday, July 22, sommelier Jeff
Gulotta will toast Napa with bottles from the acclaimed Bouchaine Winery. On
Wednesday, July 29, he'll take guests on a tour of the Sonoma countryside with
wines from Frei Brothers. Wine is an integral aspect of any meal at Besh Steak,
but each of these four-course prix fixe menus designed by chef de cuisine Jared
Tees will focus on the magic of a good pairing. Both dinners are $75. Seating is
limited to 35 guests; for reservations, call 504-533-6111.
Chef John Besh has also unveiled a four-course tasting menu at Restaurant August for $40, a price that invites guests to indulge in a meal of a lifetime. The special kicks off with a menu that’s pure Besh, contemporary French with accents of southern Louisiana: Warm Salad of Pied du Veau with crispy veal sweetbreads and fresh hearts of palm; Silver Queen Corn "Riz en Boule" with pecan wood bacon, cipollini and chanterelles; Hand Rolled Spaghettini with clams, mussels, and blue crab with spicy tomato and fresh basil; and Napoleon of Nougatine with Valhrona chocolate bavarois and salted toffee ice cream. The tasting menu will change, as all do at August, according to the pick of seasonal produce. It launches Friday, July 24 and continues through Wednesday, September 30, 2009.
Rebuilding the Website
Work continues - check out OTM in Print, OTM in Pictures, OTM Bookshelf (still a work in process, but growing daily). Let us know if there's anything special you'd like us to add.
Emily Luchetti Dessert Recipes Online-Yums!!
OTM's old friend, James Beard Award-winning pastry chef and best-selling author, Emily Luchetti has just announced the launch of her new website and blog, emilyluchetti.com. The new web site features free recipes, baking tips, cookware reviews, entertaining ideas and more. After publishing multiple cookbooks and developing thousands of recipes over
the years, Emily says she thought "it would be helpful for people to be able to find baking
tips and inspiration on-line and all in one place," She's launched www.emilyluchetti.com to help the dessert aficionados find useful information about the best new baking products, tips and tricks and seasonal dessert recipes. Among many features are a seasonal selection of delicious recipes, the latest baking trends, Emily's blog and ideas for the home pastry chef, both the beginner and the seasoned professional. The site will also
feature instructional video so visitors can learn how to make desserts the
Emily Luchetti way. At OTM we say "Go Em!!".
OTM Highlights are BACK, OTM in Print coming next
We've brought back some our favorite tracks for your instant enjoyment. Just click the OTM Highlights tab to find some of the world's most interesting Chefs, Winemakers and other interesting characters. Peter's now hard at work adding links to our Print Features. There's still more clean up to do, but we're delighted that OTM is BACK!! We hope you are too.
OTM Audio Archive restored back to 2005!
We're sure you'll appreciate the time and effort that its taken to get this done. 2004 programs will be added soon. Since manual entry of the Descriptions was required, the possibility of error does exist. If you find something you suspect is a problem please email us so we can investigate & correct .
"Hot off the Presses", OTM in NYC
OTM just returned home from the big Fancy Food Show in NYC earlier this week, and Ann is working on an article summarizing her thoughts. Next Sunday's program includes 3 interviews about interesting & different products that we found. And we dined at some great new places, the newly reopened, relocated Aureole, Bar Blanc Bistro & Daniel Boulud's newest, DBGB. Interviews at all 3 are in next Sundays' program. Be sure to check them out by listening, then heading there on your next NYC dining plans.
OTM Audio Archives recovered back to June 2007
We'll be recovering the complete Archive ASAP. We appreciate your patience while this work is under way. Please try the new SEARCH function by keywords like restaurant name, city, state, chef or celebrity name - just enter the word(s) that you're interested in, and away you go....... You'll get Google references and a click through for any applicable programs.
OTM is BACK!!!!
We're recovering from a devastating Technical Problem.ï¿½ The News is Good!!!.ï¿½ OTM Audio Archive is live for the last year's programs, and we'll be rebuilding the history back to January 2004 within the next few days.ï¿½ We're adding a new Search capability that will enable you to explore OTM "in depth", Google-style.ï¿½ OTM in Print, OTM Pictures and Bookshelf will follow, then the Favorites.ï¿½ Until these are complete please use Email, Twitter or Facebook for recommendations on items of specific & immediate interest.ï¿½ There are Buttons forï¿½all of these on our Home Page.