FOOD: TREND WATCH
PRET A DINER stages dining experiences by Michelin-starred chefs with art and music in different settings around Europe. This month London is the destination and the focus is on Italian cuisine: Italians Do It Better. Headed up by Giorgio Locatelli, he will also set five other Italian Michelin-starred chefs – Accursio Craparo, Cristian and Manuel Costardi, Norbert Niederkofler, and Viviana Varese – the challenge of creating Italian food in a modern way. Cocktails are from 69 Colebrooke Row, and dinner will be served daily from now to June 30. Location: 50 St. James’s Street, London.
The RONCHINI GALLERY will also collaborate with Pret A Diner by showing the art of Matteo Basilé, Alex Pinna, and Sergio Fermariello in the main restaurant. (Also see April 17 Pret a Diner, Berlin.)
Log on to www.pretadiner.com
Justin Yu’s OXHEART restaurant in Houston’s Warehouse District is getting a lot of attention from forward-thinking foodies. Oxheart opened after a series of pop-up dinners in Houston, and years of experience working in restaurants such as Ubuntu in Napa, Green Zebra in Chicago, AOC in Copenhagen, Bouchon Bakery, and French Laundry. There are three different menus which change frequently depending on what is local and in-season. (Image: Beets with Savory Granola, Wheatberries, and Bitter Almond.)
www.oxhearthouston.com
Nordic cuisine is a big influence in food circles this year. Copenhagen‘s two Michelin star Noma was ranked as the Best Restaurant in the World in 2010 and 2011 by Restaurant magazine, and Head Chef René Redzepi was recently named one of the 100 Most Influential People in the World by Time magazine. To celebrate the London Olympics this summer, Claridge’s will host A TASTE OF NOMA . René Redzepi will create a five-course menu of his signature flavours and dishes using local, seasonal British ingredients. (Also see The Best Restaurant in The World, Nov 28)
A Taste of Noma is on from July 28 to August 6. www.claridges.co.uk
Sheraton Hotels & Resorts COLOR YOUR PLATE is a new approach to nutrition for travellers seeking healthy food on the road. However, the approach doesn’t exclude flavour and innovation and items include choices like Steak Chimichurri, Shrimp Tacos, Portobello Burger, and Roasted Turkey BLT with Lemon Mustard Aioli.
Menus feature items that are 500 calories or less to guide guests in choosing a balanced meal and portions, using a Nutrition Color Code:
Yellow: optimize brain functions
Green: rejuvenate musculature and bone
Orange: support skin and eye health
Red: support heart and circulatory health
White: enhance immune system, lymph system and cellular recovery
Purple: promote microcirculation
The new menus are available at Sheraton restaurants and in-room dining. (Also see Designs For Fun Living, May 5, 2010.)
www.sheratonfitness.com
FARRO is the latest buzz ingredient being used in salads and soups or ground into flour and used to make pasta or bread. The oldest cultivated grain in the world, popular in the Middle East, farro is a distant cousin of modern wheat and is very similar in texture and taste to spelt. Farro has twice the fibre and protein of modern wheat, and is an excellent source of complex carbohydrate found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. Although farro does contain gluten, the molecules are weaker than in modern wheat, making it more easily digested. Log on to online Oregon artisan-foods FoodShed for some recipes. www.ourfoodshed.com (Image: Warm Farro Salad.)
LA VUE opened in late January and is already the place to be in Paris. Situated on the 34th floor of the Concorde La Fayette hotel, it offers panoramic views over city in a lounge atmosophere, and an eclectic range of music, from Edith Piaf to Blondie. www.concorde-lafayette.com
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