The 2013 bazaar Dining Guide by bazaar magazine

COVER

CHEESECAK

KE FACTORY

CHOCOL

LATE BAR

SLIDER S

STATION

TEXAS ROA

ADHOUSE

APPLE

EBEE’S

SHAKE

SHACK

au nom d

de la rose

ALR

RIFAI

FAST T

TELCO

SOOQ S

SHARQ

MAGNOLI

IA BAKERY

PREMIUM

M CHOICE

..The guide team

intro Welcome to the eighth edition of the bazaar dining and delivery guide, your best friend and advisor when it comes to food and dining for the year ahead! The food business in Kuwait has continued to grow at a very rapid pace (as have our bellies) with a mix of local concepts, and a huge number of international names entering the market for the first time. Grand Avenue, Hamra Tower, The Village, and the new Food Lounge at 360 Mall as well as many other places have opened up and are literally full of new restaurants to choose from. From American casual dining, new steak houses, to even more burger joints and bakeries, there is something for everyone. One thing we used to always complain about was the limited number of restaurants and cafes that had a nice outdoor area to sit in when the weather is nice. But, that’s no longer a problem, since there are tons of choices now, and even the new indoor areas have been designed to give you the feeling that you are sitting outside. This year, we have over 30 new restaurant reviews, a few bazaar favorites revisited, and lots of interviews with great chefs, restaurant owners and managers. We have also introduced something new called ‘Dinner Daze’ which I’m sure you are going to love as much as we do. As usual, if you flip to the back of the guide, you will find our ‘eating out in Kuwait’ section that has a summary of most, if not all the restaurants in Kuwait worth visiting along with their addresses and telephone numbers. When not in the mood to deal with traffic, and when you prefer to enjoy the comfort of your couch, head to our menu section in the back of the guide for a huge variety of places that offer delivery and take-out options. One important feature we have introduced is that due to popular demand, the guide is now available online, and has even been optimized to be read on your tablet or Smart Phone, and you can even download it if you want to! We know that there are several amazing new restaurants we were not able to include in this year’s guide, since they opened up as we went to print, but rest assured, we promise to review each and every one of them in bazaar itself and on our website during 2013.If you have your own favorite restaurant that wasn’t included in the guide, drop us an email so that we can be sure to include it next time around. In parting, I leave you with these wise words from Virginia Woolf: “One cannot think well, love well, sleep well, if one has not dined well.”

Boss Ahmed El-Adly Operations Yusra Ahmad Business Development Ihab Mokalled Design Sumaiya AL-Sharhan Staff Writer/Social Media Yasmine El Charif Staff Writer Kevin Smith Communications Consultant Hala Y. Sharara Editor A. Al-Duaij Contributing writers Meghan McCabe Noha Al-Awadi Photographers Kevin Smith Libra Cordero Sumaiya AL-Sharhan Syndicate Sources Dumb Little Man Fine Dining Lovers Food 52 MCT International Serious Eats Slate The Braiser The Daily Meal The Fancy Time Out London Tribune Media Services Washington Post

Bon appétit! Ahmed El-Adly

bazaar, p.o.box 28507, safat - 13146 kuwait tel. 24610017 - fax 24610018 www.bazaar-magazine.com

EDO

DINNER DAZE CAN YOU HANDLE THE DINNER PARTY CHALLENGE? THREE hours to plan a last-minute dinner party for SIX people. Menu must include at least 1 appetizer, 1 main course, and 1 dessert Beverages are a must, entertainment too!

The Challenger

Amira Behbehani Occupation

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

What type of cuisine would you choose for the evening? I honestly like many different cuisines as long as the food is tasty & the presentation is attractive; but I do like the Persian cuisine, as it’s rich and tasty.

Artist, painter

So, what’s on the menu? Appetizer: Hot Yogurt Soup, char-grilled vegetable salad & strawberry-Spinach Salad. Main: Cabbage – ground beef Rice, Fig Kebabs (Kebab Anjiri), Eggplant with Pasta & Barley, chicken and prunes grilled in the oven (one of my inventions). Dessert: Definitely Sorbet & Ice cream, Roman Lettuce with Sweet & Sour syrup (this is a Persian dessert), and finally Marble Chocolate Cheesecake with Blueberry Sauce. What drinks would you be serving? Fruit Cocktails like orange and strawberry mix & Sharab El-Ward with Grapefruit & crushed ice. What are you doing for entertainment? I like card games. I might be boring a little bit but I enjoy cards and my friends as well enjoy it. The card game is called Canasta. If all else fails, which restaurant would you order in from to save your dinner party? It would be Edo for sure, I know it has nothing to do with the menu I had! I enjoy Japanese and if I were to dine out I’d choose Edo. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? I, honestly, never had a problem; I was always ready for dinners at my house, because to me it’s like a project so I’d plan accordingly. Some people might cancel, which isn’t a problem but thank God nothing major happened yet. What are some of your best tips for hosting a dinner party and/or gathering? I like casual dinners—these days I host my dinners in my studio. Everyone likes to have a light and casual night, so no more cooking and fussing like it used to be. Having a casual attitude makes it easier and more fun. *Amira Behbehani’s photo, A day At the Studio is photographed by Sameer Al-Abdullah.

GOUCHO GRILL

E A T

RICE PUDDING FACTORY Producing the ultimate comfort food

Tucked away in the corner of Nuzha supermarket is the site of something a little bit different happening in Kuwait. If you’re lucky enough you’ll find it the first time, but if like me, you get the taxi to drop you off at the wrong Nuzha supermarket, don’t stress too much. The walk from the one supermarket to the other only made my rice pudding reward taste all the creamier when I found it. Some people are still trying to figure out what exactly rice pudding is. Me, I needed absolutely no introduction. I remember fondly my mother serving up bowls of the dessert/meal from my childhood. Although the rice pudding ladled out at Rice Pudding Factory is more of the creamy American kind than the milky stuff with the burnt skin on top preferred by us Brits. You’d be forgiven, like a lot of people, for mistaking it as a frozen yoghurt or ice cream place. The concept is pretty similar; pick a flavor of rice pudding, choose your size and then choose your toppings. But this is where the similarity ends. They serve five chilled

flavors and two warm ones, and the sizes are named Joy (small), Charm (medium), Delight (large) and finally the Happy Box which houses six Joy sized containers of rice pudding. The first chilled flavor I tried was White Original and honestly, I could have stopped there. When the basic flavor is done right you know you are in good hands - simple, creamy and tasty. I tried it topped with buttery pound cake, caramel sauce and fresh strawberry too, but I must say I would prefer to eat this one unadorned - it simply doesn’t need adding to. This got me thinking that if the original flavor was so tasty, then the other flavors would be the same recipe with extras and so I decided to give them a go, too. I tried the Cookies & Cream, Tiramisu, Cacao and Raspberry Cheesecake flavors and they were also very tasty. The taste of the original was still there with a hint of the flavor detectable in each creamy textured mouthful. But for me rice pudding was always served warm and so I couldn’t wait to get my hands on the two warm flavors – Caramel Praline and Chocolatu. I much preferred the

Chocalatu which has a Nutella flavor with chocolate kisses added to it. They melted into the warm rice pudding, adding an extra touch of decadence. The beauty of the concept of Rice Pudding Factory is that you can go plain white original or you can combine flavors like Cacao and Tiramisu to create a mocha flavor, however you want it. Then you can feel free to load the toppings on or opt for a few sprinkles. Whichever way you choose to eat it, you’ll probably feel good about it. As they proclaim on their website “It’s what happiness tastes like.” So whether you’re looking for something new, a little ladleful of home, or just looking for some comfort, you can’t go wrong at Rice Pudding Factory. Rice Pudding Factory is located at Nuzha Supermarket, Block 3 (next to Starbucks). For more information visit: www.ricepuddingfactory.com or call 5547 9001. Follow them on twitter @RicePuddingFtry or like them on Facebook.

b+f OPEN FLAME KITCHEN

For non-Arabic speakers 6alabat.com was always problematic. We would head on over to “six-alabat” when we were feeling peckish until somebody corrected us; then we would visit talabat whenever we got hungry. Even then most of were unaware that ‘talabat’ was simply the Arabic word for order and the ‘6’ was the ‘t’ sound. Well now it’s all a whole lot clearer. 6alabat.com is now talabat.com When the food ordering portal first started taking orders back in 2004 they wanted to use talabat.com but it was already taken, so they used 6alabat.com instead, figuring it gave the same effect. Eight years later and the site is booming and expanding and what better way to move forward than to secure the domain they originally wanted? They finally tracked down the owner of the

domain this year and are now the proud owners of both domains – type either into your browser and you’ll be ordering from your favourite restaurant in no time. It’s been a big year for them. Not only did they rename, rebrand and refine their services here in Kuwait, but they’ve also expanded their operations to four new countries. The people of KSA, UAE, Bahrain, and Oman can now enjoy the benefits and ease of ordering that talabat.com have worked so hard to perfect over the years; it is safe to say that Talabat has established themselves as the number one destination for hungry webconnected Kuwait residents. To ensure this, they have established offices in each new country staffed with locals who have the knowledge and understanding needed for that country’s culinary destinations.

At home they have been focusing on the customer. Talabat.com is one of the most visited sites in Kuwait and users spend an average of nine minutes on the site when placing their order (if the average customer is anything like us at bazaar, this is probably because they are fascinated by watching the live order feed!). One might think that nine minutes would be quite a substantial amount of time to place a single order for a restaurant, but given Talabat’s extensive selection of images, item descriptions and number of restaurants, users often think with their stomachs and take quite some time shopping around the website! To reward their customers for being so loyal, they are going to start offering exclusive deals for talabat.com orders, in addition to even more exclusive deals for those

customers that order more frequently These are special deals that will not be available in the restaurant or if ordered directly. They are available only through the Talabat.com website. This customer-centric approach has led to the streamlining of the site and ordering process. Customers can browse promotions, bestselling dishes, and what’s being ordered by others if looking to be inspired. Talabat credit also simplifies the ordering process; just top up your credit and then you don’t need to enter your card details every time you order. Talabat.com wants your experience to be as pleasant and hassle-free as possible. They know you’re hungry when you visit them and it’s for that reason that they have ensured that the experience of using the site will not get in the way of you and your

food. Furthermore you can access Talabat from your computer, iPhone, iPad, Android apps and a mobile optimised site for all other smart phone users. Going back to the meaning of ‘talabat’ for a moment; the word simply means orders. There is no mention of food in the name. So why do they have to limit their processing to food orders? When people order online, whatever it may be, they are looking for a trusted source, someone they know and can rely on to place their order in an efficient, easy-to-follow process – they are looking for what talabat. com have been offering hungry customers for years. They want to extend their expertise into other areas and that is why talabat.com will also be offering a myriad of platforms starting with flower ordering in addition to the tried and tested food ordering platform.

We all know and love talabat and so it seems whatever they turn their head to we’ll be more than happy to use. They have plenty of experience and they care about us, the customers. A lot has happened at talabat.com in 2012; 2013 should be no different as they strengthen their position in KSA, UAE, Bahrain, and Oman and continue focusing on customers’ needs across all their regions. We just can’t wait to see what else talabat. com will surprise us with in 2013.

Feeling hungry? Head over to www.talabat. com and access the most comprehensive and trusted portal of restaurants delivering meals in Kuwait. Follow talabat on twitter @talabat.

FOOD TREND: NUTTY SPREADS Biscoff Crunchy Spread—www.worldmarket.com Perfect for spreading on toast, waffles, cakes, or just licking straight off the spoon, Biscoff Crunchy Spread adds chunks of caramelized cookies to the original Biscoff Spread. This creamy and crunchy spread satisfies your sweet tooth and your craving for Biscoff. Made with 65% of signature Biscoff cookies mixed into a creamy spread. Allergy notes: May contain traces of wheat and soy. Also available in additional flavors, sold separately. Made in Belgium.

World Market Vanilla Hazelnut Spread—www.worldmarket.com Looking for a way to jazz up breakfast, a quick snack or a dessert? World Market’s Vanilla Hazelnut Spread is a tasty addition to almost anything in need of a little pizazz. Naturally flavored with the delicious combination of vanilla and hazelnut, this spread is great on everything from toast to crepes to cupcakes. Naturally flavored, and made in Holland.

Pietra Hazelnut Spread by Pierre Hermé—www.pierreherme.com With plenty of whole hazelnuts, rather than chopped, the Pietra Hazelnut Spread promises a whirlwind of flavors. In contrast to other chocolate and hazelnut spreads, this decadent spread uses no vegetable oil. We know, upon over indulging, and by over indulging we mean devouring, your favorite market choco-nut spread, the tummy aches that follow are not a pretty sight. Listed in its main ingredients, Pietra includes Hazelnut oil and Grape Seed oil. Verdict? The whole hazelnuts feature packs a flavorful punch to anything you use it on, especially when accompanied by a freshly baked piece of brioche.

Le Pain Quotidien’s Noisella—www.lepainquotidien.co.uk Part of a grand range of heavenly chocolate spreads, Noisella belongs to the greater family of signature Le Pain Quotidien spreads, Noir Chocolate spread, Brunette praline spread, and Blondie white chocolate spread. Similar to the famous Nutella, Noisella is slightly richer in chocolate, and tastes less sugary. This probably goes down to LPQ’s organic origins, delivering a smooth, creamy, and highly addictive spread that will leave you wanting more.

The Sainsbury’s Spreads—www.sainsburys.co.uk From a chocolate spread with popping candy, to a delectable chocolate orange flavored spread, The Sainsbury’s series, as we have decided to call them, is every choco-spread fan’s dream come true. Also starring in this range, Chocolate spread with coconut flavour, and chocolate chip peanut butter spread. Most blogger reviews advise to prop these in the fridge before indulging, as they tend to melt very quickly in our hot climates. However, prepare to finance a new addiction, enjoy the crackle of popping candy chunks thickly spread on a freshly baked loaf of bread, or better yet, pancakes. Image credits: www.chocablog.com

MAKI

DEEP DISH

Name: Mubarak Al-Sabah Restaurant: Humbah Title: Owner What do you like most about Kuwait? The heat! I often leave my car window open during the summer. Some of my friends suffocate, others kind of got used to it. Where is your favorite place to shop for food and ingredients in Kuwait? First place that comes to mind is The Sultan Center. I love the diversity of products they offer, especially their imported goods. Other than that, local co-ops usually have some good things to offer as well. What is the one ingredient in food that you think makes all the difference to the taste of the whole dish? Anything spicy. Hot sauce or crunchy Jalapeños make all the difference in a dish. I have always loved spicy foods. If the dish is sweet, I might add honey, or even better, peanut butter! What food most reminds you of your mother’s house, and why? Savory dishes are her specialty so I have to say her vegetable lasagne is a killer! It brings back childhood memories of when I was that chubby kid who came back from school craving it, even after emptying my large lunchbox. As for dessert, definitely her Volcano Cake. It oozes melted dark chocolate once you cut into it, or maybe her Pineapple Upside-Down Cake. Answering this question is making me hungry. What do you do to relax in Kuwait? Any water sport, or the gym. Other than that I am pretty sure a good meal with great company keeps me relaxed. In the winter, going camping is definitely a relaxing retreat. If you were to leave Kuwait and could take only one memento with you, what would it be? It’s hard to think of just one thing! Definitely something that reminds me of Kuwait and my home. Other than that I would take my camera, to bring back memories from abroad. Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them? Tim Burton or Paulo Coelho! They are two of the most inspiring people I know. I would serve them a traditional Kuwaiti dish, definitely a Qoozy or Go’od – my favorite! What experience most defined your decision and desire to get into the food industry? Travelling of course! Trying so many different cuisines from creative and funky restaurants motivated me to try one myself. So far it is one of the best things I have done and extremely time-consuming and fun. If there was one meal you could eat every day without consequences, what would it be? Burgers!! Or anything Italian!!

SHERATON

NEW RULES FOR FOODIES

The best food doctrine may be no doctrine at all. In his new book, An Economist Gets Lunch: New Rules for Everyday Foodies, Tyler Cowen argues that while Americans will pay a pretty penny to eat well, expensive food isn’t always the best. He shares his tips on eating food that’s better for you, your wallet, and the environment. 1. Embrace imported food. “The locavore movement claims local food is better for the environment, but food

from far away is often transported by boat, which actually costs very little in terms of energy. If you purchase something from a farmer who has to drive hours to reach distant markets that call themselves ‘local,’ that’s not very fuel efficient.” 2. Break your habits. “After a certain age, most people have a very set supermarket routine that keeps them from trying new foods. For one month, try an ethnic or new supermarket. Even the simple act of learning a new store layout will

force you to change your habits and consider alternative products—which can actually end up helping you save money.” 3. Eat regional, not local. “Consider what your environment is good at. For example, the United States is very good at mixing—cultures, workers, ideas, and food. Composition-intensive dishes will be most satisfying. In contrast, simpler is better in places such as Italy, where recipes have been the same for years. Less immigration can mean less innovation in food.” source: thedailymeal.com

RED LOBSTER

E A T

THE CHEESECAKE FACTORY Cheesecakes and beyond!

Like its original namesake offerings, The Cheesecake Factory restaurant‘s menu is not only filled with internationally inspired recipes, but each and every recipe is original—a signature touch overseen by Founder, Chairman and CEO of The Cheesecake Factory Incorporated, David Overton. Originally founded by Overton’s parents as The Cheesecake Factory bakery, Overton expanded the business to include a signature restaurant he opened in Beverly Hills, California in 1978. The Cheesecake Factory restaurant promotes his parent’s delectable cheesecakes while evolved into America’s favorite dining destination known for inventive menu selections, all made fresh daily with quality ingredients and presented in generous portions. Created with an open air dining experience

in mind, the restaurant offers both cozier ‘indoor’ covered booths and ‘outside’ (Patio) tables to let you enjoy The Grand Avenue’s lively ambience, filled with people leisurely strolling by, queuing up to book their table to dine at The Cheesecake Factory or even ordering the delicious Cheesecakes from the bakery right at the entrance of the restaurant. Before we dove into the freshly baked breadbasket, we tried out one of the many delicious cocktails on offer, the Island Cooler. Expecting a heavier fruit cocktail, the mango, passion fruit, and pineapple juice mix is mixed with fresh lemon and Sprite, making this cocktail a light and refreshing treat. The freshly baked breads are delicious, as the brown bread is also lightly sweetened with molasses to deliver an unexpected flavor. When it comes to ordering at The Cheesecake Factory restaurant, our

recommendation is to share your dishes with your loved ones, unless you are in the mood to truly indulge, as the portions are quite generous and the menu is filled with appetizers and entrees to satisfy every taste and palate. We decided on the signature Avocado Eggrolls, along with the Mexican inspired, Sweet Corn Tamale Cakes and the Luau Salad, a tropical tribute to the beautiful flavors of Hawaii. Digging into the Tamale cakes, prepare for a burst of flavors and textures, as the slightly sweet cakes are topped with sour cream, salsa, fresh cilantro, avocado, and salsa verde. As far as the legendary Avocado Eggrolls are concerned, the tamarind-cashew dipping sauce will steal your heart when combined with the crispy eggrolls. One bite delivers an expert mix of the crunchy wrapper, creamy avocado and sundried tomato filling, and tangy

tamarind sauce. We couldn’t stop feasting on these until the Luau Salad arrived, a festive salad true to its name. Tossed in an in-house vinaigrette sauce, you’ll savor the sweet and tangy taste of juicy grilled chicken breast with greens, cucumbers, red and yellow peppers, green beans and onions, tangy mangos and crisp wontons with macadamia nuts and crunchy sesame. Because the menu at The Cheesecake Factory is created with Overton’s vision of traveling the world and sampling different flavors, entrees offer a stunning variety, from the signature Glamburgers, to main dishes that will leave you coming back for more. Hearing about the famous Cajun Jambalaya Pasta and never having tasted Creole cuisine, I was so eager to try out the restaurant’s most popular pasta dish, along with the Portuguese-style, sautéed Chicken Madeira.

Madeira sauce is rich, full-bodied and slightly peppery, you will not resist the temptation to devour every bit of this sauce that covers succulent sautéed chicken topped with fresh asparagus and melted mozzarella cheese, or even dousing the side of mashed potatoes in this amazing sauce. The jambalaya pasta, perfect to break the mellow Madeira flavor, will jolt your taste buds with its very spicy Cajun charm, as the freshly made linguine pasta combines shrimp and chicken sautéed with tomato, onions, and peppers. Where any dining experience at The Cheesecake Factory is concerned, saving room for dessert is an absolute necessity; after all, those dreamy cheesecakes are always worth it. However, the dessert menu at The Cheesecake Factory will take you to greater heights of sweet temptations that go beyond

the realm of the divine cheesecakes, with Fresh Strawberry Shortcake with vanilla ice cream and whipped cream that will equally delight, or a fabulous Chocolate Brownie Sundae. In pure bazaar fashion, we ordered both a slice of cheesecake and the two desserts and mixed the creamy, fruity, and chocolate flavors, dipping the large strawberries in the hot fudge sauce, and having a bite of the creamy cheesecake—an experience that will surely be repeated in the near future. The Cheesecake Factory is open 7 days a week, offering a Saturday breakfast menu that is equally delicious and originally inspired. Head on over to The Cheesecake Factory restaurant, or get your cheesecakes to go from the Bakery at the Grand Avenue – The Avenues. For more information, please call 2228 3064/5.

E A T

HASHTAG

#beef #bun #cheese #simplicity

It’s official, Kuwait is burger crazy! But it seems the more burger places that open, the more refined our palates become. We’re moving on from junk food towards back-to-basics burgers made from real food. And it doesn’t get more stripped down than at Hashtag! Brought to you by the same guys who founded Solo Pizza Napulitana, Hashtag is literally about twenty paces from the muchloved pizza place. They have a credo at Hashtag etched out on one of the chalkboard walls – “Life is Simple… Enjoy it!” You have to strain to see it now though as it’s surrounded by enthusiastic messages from satisfied customers, who are encouraged to scribble their thoughts on the wall. Simplicity is all around when you visit. The subtle storefront is devoid of signage, the only reference to the name is a hashtag (or pound sign if you’re British and of a pre-twitter

age) transfer on the window of the door. Founders Amr Al Refai and Dari Al Huwail told me the name is not even a reference to the social media phenomenon of tagging every little thing we do. It is instead a nod to the simplicity of the symbol itself – something they relate to in their approach to flipping burgers. Hashtag is a tiny burger joint. Behind the counter you’ll find one flat-top griddle and a double fryer. When your menu consists of three mainstay burgers, one rotating special and one choice of fries though, you don’t need much else. Where other places focus on the many styles of burgers and varieties of fries they offer, Hashtag keep it simple; Old Skool is served with lettuce, onions and tomatoes, Yellowland ditto with the addition of cheese, and the signature Hashtag comes with grilled onions, cheese and their house sauce – all served on (nothing better than!) potato rolls.

I devoured the Hashtag pretty swiftly and so moved on to the special; on the day we visited this was the Firecracker! Think jalapeños and hot sauce and you’ll have the right idea. The fries are thin, crispy, super-tasty and I never ask for anything more than that. But the sprinkling of paprika that they serve them with takes them to the next level! The guys flipping the burgers behind the counter are young Kuwaitis and this pleases me as much as the great burgers do. This gives the place a communal feel and it feels like a very real place. These guys do the local concept so well and the trend is catching on. So more power to these guys, we say! Hashtag is located in Kuwait City behind Omar Bin Al Khatab Street (next to Solo Pizza). Check them out online at: www.hashtagq8.com or follow them on twitter @hashtagq8 and don’t forget to tag!

NESPRESSO

CHEF CHAT

KRISHNA

Restaurant: Upper Crust Pizzeria Title: Head Chef

When did you first get into cooking? 19 years of age. Where were you before you came to Kuwait? JW Marriot in Hyderabad, India. If you could choose, what would your “last supper” be? Seafood Pasta and my favorite Pizza Potato Rossa from the Upper Crust Pizzeria. Describe your favorite dish from your home country. Hyderabadi Biryani. It just feels like my home meal. Name three ingredients you can’t live without in the kitchen. Salt, fresh rosemary, olive oil. What is the most important part of a sandwich? The bread I guess. It gives the sandwich character and plays a big part in the content of the sandwich and how it will be served.

MY STUFF

Tea or Coffee: Coffee. My Breakfast: Omelet w/ Bread. My Knives: Victorinox. Most overused spice: Rosemary & Thyme. Favorite Travel Destination: Italy -Sicily. Dream Car: Range Rover. Favorite Food Aroma: Fresh Basil & Rosemary.

How does your personality differ inside and outside the kitchen? My personality does not differ inside or outside the kitchen, but in the kitchen you do have to be more strict and serious. What are the best and worst parts of being a chef? A chef is an artist, who finds pleasure by looking at his plate as a masterpiece, also the best part - the creation process. A chef cannot spend enough time with his family. What are your passions outside the kitchen? Spending most of the time with cook books and also cooking at home. If you weren’t a chef, what would you like to be? I would like to be Chef. What came first; the chicken or the egg? To – be honest I have no clue- but I think both.

THE MEAT CO.

E A T

QUEEN’S BURGER Royally delicious!

Burger lovers rejoice! Queen’s Burger is another welcome addition to feed those endless burger cravings. Yet think of Queen’s Burger as the supreme rendition of your ideal burger experience, where you’re simply spoilt like royalty. At Queen’s Burger, the meat is always fresh, the buns are freshly delivered from an expertly crafted recipe, and most importantly, the burger creations are abundant to suit your every whim. Although Queen’s Burger offers a dedicated delivery service, we’re still officially jealous of all residents in the Salmiya district where the small and cozy restaurant is located. A simple stroll from the American University of Kuwait, Queen’s Burger has grown an expanding following of loyal ‘burger subjects’ where students and professionals alike are now regulars, addicted to the fact that they always leave satisfied, yet never bloated or feeling heavy. Upon our arrival at the restaurant, we immediately notice that the Queen’s Burger store also houses the much loved and adored Mrs. Fields cookies, where after a delicious meal, you’re able to pick up one of the many available options of heart-warming cookies for dessert.

We were mystified by the comments we kept hearing from customers about how ‘light’ the burgers were, and upon asking the founders of the independently created brand, they commented, “We noticed that the burger market in Kuwait is missing a healthy beat. Burgers needn’t be too fatty, or smothered in a heavy sauce. We felt so intrigued and challenged to provide an alternative way that doesn’t take away from the taste. The result? People always leave here feeling light! ” Never mistake royal with pompous, as the atmosphere at Queen’s Burger is nothing but inviting, with shades of sky blue adorning the walls, and vividly bright menus printed directly on the tables to guide customers who stroll in for quick bite. Using finer qualities of reduced fat beef and chicken, Queen’s Burger proudly offers mini options or sliders and regular sized burgers. Focused on crafting original recipes that would leave you wanting more, we ventured to sample the internationally driven burger menu. Asianinspired creations include the highly addictive Thai chicken burger with a signature Satay sauce. We also loved the famous Highway Man burger, a beef patty with crispy turkey bacon, a double cheesy dose of mozzarella and

cheddar, eggs, breaded onion rings, mayo and ketchup. Other bestsellers that we are pretty sure you will develop a deep affinity for include the Nachos Burger, the Mushroom and Swiss cheese burger, and the Prince Burger that has a delightfully stuffed cheeseburger patty. Complete the Queen’s Burger experience with a Middle Eastern twist on the classic mozzarella sticks, served with a tangy cocktail sauce, or choose from an endless variety of fries like plain, cheesy fries, or twister fries. We also gave our Spanish Nachos burger a fanciful side: Fajita Fries, topped with a spicy, cheesy mixture drizzled with Thousand Island sauce. From delicious appetizers, to mouthwatering burgers, and Mrs. Fields for dessert, Queen’s Burger offers an unforgettable burger experience. Queen’s Burger is located in Aliya complex on Salem Al Mubarak Street in Salmiya. For delivery, please call 2573 9939 or order online at www.queensburger.net. For their latest burger creations and updates, find Queen’s Burger on facebook, www.facebook.com/queensburger, and twitter, www.twitter.com/QueensBurger.

6ALABAT

The Challenger

Shurooq Amin Occupation

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

What type of cuisine would you choose for the evening? Arabic and Italian - fast and offers options for people with different needs. So, what’s on the menu? Appetizer: kubba, hummus, breadbaskets, pickles & olives, labna, tomatoes &

Artist

cucumbers, crudities with homemade dips. Main: Italian pastas (fettuccine + white cream/ spaghetti + Bolognese/ simple pasta like penne with pesto or marinara). Escalope and grilled chicken/ meat/ fish with a sautéed vegetable mix, sans potatoes. Dessert: A pre-mixed dark chocolate brownie, 5 mins to mix and 20 mins to bake, undercook it so it’s moist and sticky, with vanilla ice cream. For nonchocolate lovers, a secret-recipe Banoffie tart. It’s very simple and the ingredients are usually available in every household, it takes about 15 minutes but needs to be in the fridge for 3 hours – SO, I’d prepare the Banoffie 1st, and by the time I’ve finished everything, presto! What drinks would you be serving? Organic juices out of cartons, served with freshly cut fruits, lots of ice in long glasses. Water, with lemon and ice, in a pretty pitcher, served on its own tray with lovely glasses and a selection of teas to serve with dessert. What are you doing for entertainment? My playlists are famous amongst my friends! It’s chill, easy electronic with some soft rock and pop. A game of questions (pack of cards I picked up in London years ago) then I’ll –depending on the crowd– offer a game of charades or karaoke. Smokers congregate in the garden and usually play charades. The nonsmokers usually stay indoors and play karaoke. At some point we’ll meet in the middle and there maybe some dancing. If all else fails, which restaurant would you order in from to save your dinner party? Get onto 6alabat and order a selection of foods. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? Yes, this happened! The first time was a bit of a panic, now I breeze through it. What are some of your best tips for hosting a dinner party and/or gathering? Enjoy your friends. Don’t sweat the small stuff. Entertaining does take a lot of hard work and planning, but learn to enjoy your own party. Enjoy it. Smile, play fabulous music and dance.

freedom to express

E A T

THE MEAT CO. The name says it all…

It’s no secret that we are meat lovers at bazaar. So if we were looking for a restaurant to fall in love with, then it would have to be a place where they love meat more than we do. The Meat Co. would be a place worth courting for us at bazaar. The restaurant in 360 Mall is a shrine to taking great meat and turning it onto truly exceptional meals. But it’s about more than that at The Meat Co., the South African restaurant that now has locations across the globe, and that’s what gives it that little bit extra, that something else you’re looking for when choosing a dining destination. They offer so much more than great food, they offer beautiful décor, stylish finishing, a show kitchen, and, bazaar’s absolute favourite part, outstanding

service from a mostly South African wait staff who not only provide a level of service not so easy to find in Kuwait, they’ll even break out the drums and treat you to some traditional South African music if you’re lucky. The restaurant itself has a large open plan layout that still retains a cosy ambiance in part because of the décor. The swirling chocolate and orange patterned carpet adds warmth. These earthy colours are coupled with dark-wood-finished furniture and a raw wood façade that covers the whole far wall. It feels modern and traditional at once. The kitchen is open and adds a little bit of theatre to the restaurant, acting as nice focal point for the place, which seems fitting as the grill is the centre point of the menu at The Meat Co.

We opted for the Riblets to start with, flame-grilled ribs, sliced and served with The Meat Co.’s homemade basting (and no, they won’t tell you what’s in it, we asked). These fell off the bone and subsequently melted in the mouth. We also tried the Red Chilli Prawns, which are succulent Gulf prawns, pan-fried with garlic, ginger, red chilli, lemongrass, and cream. The prawns were grilled to perfection with just enough kick to the sauce that everybody could enjoy them. To get our greens we also ordered the Rocket Apple and Walnut Salad and tried a Chicken Salad too. Both were a pleasing combination of flavours and textures. On a whim we also decided to give the Mocambique-Style Chicken Livers a try, which are pan-fried in a peri-peri sauce. If you like

organ meats these are an absolute must! The Skewers at The Meat Co. are a treat for the eyes as well as the taste buds. Served with the skewers hanging upright, your server will show you how to slide off the meats with skill. We tried the Marinated Chicken, which is marinated with Middle Eastern spices and skewered with onions and peppers, and the Prawn and Beef Skewer, which combines tender cuts of Australian beef and succulent tiger prawns. Then of course we moved onto the reason we were there in the first place. Steak. At The Meat Co. they offer only premium cuts of quality meat, all flame-grilled and can be ordered with the famous house basting, au natural, or black pepper encrusted. We went all out and ordered the Wagyu steaks

-Australian Wagyu, rich in marbling and flavour, which has been grain-fed for 350 days. They have a choice of Fillet at 4/5 or 6/7 marble score or a New Yorker at 6/7 marble score. We took fillet and ordered one with house basting, and one au natural so we could truly taste the meat. It’s difficult to say which we preferred; the house basting at The Meat Co. adds such a depth of flavour to any meat they baste with it, but on the other hand this kind of a steak simply tastes good as is. I’m a purist so I’d recommend au natural, but you’ll be wanting more however you take it. At The Meat Co. they give you an easy option on dessert with the Meat Co. Dessert Tasting Platter. This is the chef’s choice of five mini desserts. Unless you have an

absolute favourite on the dessert menu, you can’t go wrong with this. The Crème Brulee was a table favourite but for me it was the Traditional South African Mavla Pudding that was the winner. Our dining experience was finished off in style with a lively performance of traditional South African drumming and singing as we enjoyed our French Coffee. This is something that, without a doubt, you won’t find anywhere else in Kuwait.

For a truly unique dining experience head down to The Meat Co., located on the 2nd level in 360 Mall. For more information or to make a reservation please call: 2530 9696 or log onto their website: www.themeatco.com.

LONDON NEW EATS I 10 Greek Street

You wouldn’t have thought that yet another no-reservations, stripped-back Soho spot could cause such a buzz, but Aussie Cameron Emirali (ex The Wapping Project) has foodies fawning about his short, daily changing modern European menu. Deemed as the ultimate neighborhood restaurant in Soho. Go have a look: the former pumping station is awesome – in the real sense of the word. Its visionary boss Jules Wright is as adept at curating chefs as she is the building’s regular art installations and pioneered such now-trending concepts as family-style dishes served for the whole table and the in-house bakery. Previous Wapping chefs have included Stevie Parle of Dock Kitchen and James Lowe of Young Turks: names to be conjured with in the world of chef-spotting. The latest alumnus is Cameron Emirali, partner – with Luke Wilson – and chef at newly opened 10 Greek Street, the latest arrival in what really now amounts to a culinary revolution in Soho.

Ceviche

Peru is the new black...or something like that. While various restaurants have started embracing the marinated raw fish thing, this is the first to dedicate itself entirely to the cause. Add in a bar with a huge range of pisco-based cocktails, and you can start to see why it’s proving such a big hit. For those who aren’t in the know, Ceviche is the signature Peruvian dish. Raw cuts of fish are marinated in lime juice, then pepped up with dice of red onions and chillies, among other ingredients. There are endless varieties of ceviche - Peru has many cevicherias, from beach-side huts to fancy restaurants, at every price.Ceviche has a menu that’s refreshingly different, it looks cool, the service is friendly. It will come as no surprise that a rival Peruvian restaurant, called Lima, is already in the pipeline - and in these straitened times, even a mere brace of new Peruvian restaurants constitutes the latest trend.

Cinnamon Soho

Vivek Singh (Cinnamon Club, Cinnamon Kitchen) has expanded his empire into Soho with this bi-level Kingly Street venture that, like his existing properties, blends modern Indian cuisine with a bit of Brit - think oxcheek vindaloo, Bangla-Scotch egg and rogan josh pie, all in tapas style portions. Crab-cake balls, tiny potato bondas, moist beef shami kebab, even tiny scotch quail eggs, all perfectly moist and marble-sized. These were encased in different batters, each served on delectable chutneys; a sensational starter, and one of the best dishes we’ve eaten this year. This dish is proof - as if more were needed - that Indian cooking and European presentation can be a blissful marriage. Singh’s menu is highly innovative, as you’d expect from the chef behind the celebrated Cinnamon Club.

source: http://blog.zagat.com, www.metro.co.uk

TATAMI

LONDON NEW EATS II Dabbous

Until January of 2012, virtually nobody had heard of Ollie Dabbous, despite a CV that included Le Manoir and Texture. All that changed after Fay Maschler pronounced his simple, yet innovative, flavour-driven fare as being a “game changer” - more plaudits followed, and now it’s impossible to get a table for dinner before spring next year. Previously a Cybercafe, Dabbous’s venture retains an industrial feel- concrete floors, industrial ducting, bare lights, distressed sci-fi metal screens. But it pairs this casual vibe with an outstanding kitchen that can be described as ‘Modernist’. It melds together molecular gastronomy, hints of San Sebastian, even the cool breeze of New Nordic kitchen, and does so with astonishing finesse.

La Bodega Negra

When Will Ricker (Eight Over Eight, E&O, etc.) teams up with New Yorker Serge Becker (La Esquina, The Box, etc.), there’s bound to be a buzz about it. And such is the case with their new Soho Mexican joint that looks for all the world like an adult shop from the outside. The rumour that La Esquina was opening a branch in London created a Mexican wave among its followers. But La Bodega Negra is not a duplicate of La Esquina, and it’s not Mexican either. Instead, it’s a London take on a New York diner that does a Spanglish version of Mexican food.Critical reception has been mixed, yet La Bodega Negra - ‘The Black Shop’ - is as much of a bar, hangout and nightspot as restaurant. It’s also about as Mexican as ‘The Three Amigos’, and just as full of beans. And it’s Soho’s destination diner of the moment.

Pitt Cue Co.

Among the people credited with bringing proper barbecue to London must be Pitt Cue head chef and owner (and 30 under 30 honoree) Tom Adams and his team. They started out in a van on the Southbank, and this year they took over a tiny corner of Soho that’s been packed from day one. So what’s the attraction? Slow-cooked and grilled meat, often paired with tangy, sour slaws, pickles and a dash of heat. The flavour combinations are hard to resist. Beef brisket, beef ribs that are dry-rubbed and smoked for hours, over charcoal or wood, in Pitt Cue’s tiny kitchen (which contains two smokers and one grill). The texture is also key: St Louis ribs are slathered in sticky barbecue sauce, while the side dishes such as the slaws or pickles add crunch. If it all sounds a bit messy, that’s because it is. But there is attention to detail too, such as the firm brioche rolls used for the takeaway pulled pork or beef brisket - taut and pert, rather than saggy or flat, they’re the Jennifer Lopez of filled buns. Don’t worry, they haven’t forgotten their roots - the van is back for summer. source: http://blog.zagat.com, www.timeout.com/london

MAIS ALGHANIM

LONDON NEW EATS III Mari Vanna

With the number of Russians in town, and specifically around the Knightsbridge area, it was only a matter of time before a Russian restaurant moved in. Enter this kitsch all-day option, which already has bases in St. Petersburg, Moscow and New York and offers an experience akin to dining in your babushka’s front room. Named after a mythical babushka (grandmother), Mari Vanna has wasted no spare ceiling, wall or shelf as somewhere to hang chandeliers, tchotchke (knick-knacks), and many other hundreds of objects evoking times past. It’s stacked full of stuff, from an antique bicycle in the hallway to crocheted place mats on the tables. But how is granny’s cooking? Very traditional. A basket of excellent rye breads and nibbles whets the appetite as you peruse the menu. Diners seeking their dumpling fix should save room for the pelmeni. These dumplings are exemplary, with taut pasta cases around springy, juicy fillings.

Shrimpy’s

In the burgeoning culinary hot spot that is King’s Cross, the folks behind cool East Ender Bistrotheque have scored a blinder with their new place. Located in an old filling station, it’s now giving diners their fill of what’s being called Calexican (Cali-Mexican) fare all day from 11 AM. Pablo Flack and David Waddington of the Bistrotheque bar-restaurant, and veterans of the pop-up restaurant scene run Shrimpy’s. They’ve gone for smart American food that pays homage to down-home food, yet is quite unlike it. A glazed burger bun is filled with soft-shell crab that’s deep-fried to give crunch, the aroma of the fryer, and a slight seafood taste; the result is evocative of an upscale fish finger sandwich. What really makes the place a destination diner is the striking design, the beautiful canal-side setting, and the undeniable cool factor. They’ve done a great job on what will only be a two-year pop-up.

Tramshed

The expansion of the Mark Hix domain has gone into overdrive this year with an in-hotel eatery popping up in the new Thompson Hotel and this huge, airy Shoreditch entry, where diners choose three sharing starters and then follow them up with a choice of either chicken or beef. For your main course you’ll be getting either a whole roast chicken or steak (as it comes or over salad). There’s something liberating about having so little choice - you only have to look at the wildly successful Burger & Lobster to see that - but a narrow repertoire puts pressure on the kitchen to deliver excellence. Hix has gone back to basics. The turn-of-thecentury Grade II-listed industrial building (which once housed the local tram track’s electricity generators) has been stripped back, allowing the vast room and soaring ceiling to do the talking. Light comes in through an enormous arched window, while mezzanine levels break up the floor space. In pride of place is a work by Hix’s pal Damien Hirst: the artist’s signature formaldehyde-filled tank containing a preserved bullock and rooster. source: http://blog.zagat.com, www.timeout.com/london

THE BUTCHER SHOP

BYE-BYE, BROWN-BAG BLUES

SKETCH PAD Black + Blum offers the grown-up answer to the lunch box. Anyone can put a sandwich in a baggie. But try packing a full-course meal, and you’ll be lugging around a drawer’s worth of Tupperware. “The Japanese solved that problem with Bento boxes,” says Dan Black, who co-owns the London-based design firm Black + Blum. Yet, as of mid-2009, there wasn’t an equivalent solution in America. So Black and partner Martin Blum set out to create one. Although the name of the final twopiece product, “Lunch Pot,” had to be straightforward enough to appeal to an international market, the team got playful by inscribing the rim with food-loving quotes, such as George Bernard Shaw’s,

“There is no sincerer love than the love of food.” Here, we track the creation of the product. ($22, black-blum.com) [1] Black + Blum’s first next-gen lunch tote, the Bento Box, sold 100,000 units within nine months of its May 2010 launch. However, its cubic dividers precluded a sizable market: people who snack on amorphous foods, such as yogurt, soup, and salad. “For them,” says Black, “we needed something potlike.” [2] “It looked like a zeppelin,” says Black of an initial product sketch, whose liquids-only top compartment was quickly dismissed as overkill. “We wanted to make a food carrier, not a water bottle.” [3] Early prototypes had bulky, thermalinsulation strips and lids that sealed via

“friction fit.” “The whole thing felt precarious to open near a keyboard,” says Black, whose team fashioned new models with simple screw-off tops designed to mimic the aesthetic of old-school Mason jars, as in the final product. [4] During transit, a strap mechanism holds both containers in place as the weight of their contents keeps everything taut. Once empty, the smaller pot stacks into the larger one to save space. [5] To engineer the perfect spork, all 12 Black + Blum employees spent four months using different models to lunch on soup and noodles. “I liked the white prototype,” says Black of the rejected jumbo-size design, “but my staff said it was just because I have a big mouth.” source: thedailymeal.com

360 MALL

DEEP DISH

Name: Ramy Haykal Restaurant: Crowne Plaza Hotel Title: General Manager, Crowne Plaza Kuwait

What do you like most about Kuwait? Its friendly people and chilled out atmosphere. Where is your favorite place to shop for food and ingredients in Kuwait? Dean & Deluca. What is the one ingredient in food that you think makes all the difference to the taste of the whole dish? Spices to me are very important and I feel they make a whole lot of difference to the flavor of any dish. What food most reminds you of your motherâ&#x20AC;&#x2122;s house, and why? Peas with Minced beef and red tomato sauce. What do you do to relax in Kuwait? Playing golf and spending time with my beloved wife Tabitha and daughter Ellery If you were to leave Kuwait and could take only one memento with you, what would it be? You hate it when you first arrive but you will surely cry when you leave. So I guess I will only take a lot of memories back with me as a memento. Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them? Charlize Theron â&#x20AC;&#x201C;and I would probably cook Steak & Kidney Pie myself. What experience most defined your decision and desire to get into the food industry? 12 years of being a scout boy and eating out of this! Also my love for food (if you see my pic when I was 11 years old you will understand) I even ended up marrying a cordon Blue Chef!! If there was one meal you could eat every day without consequences, what would it be? Schezwan Duck.

NOODLE HOUSE

E A T

UBON

Traditional Thai food served in a modern setting

In England we love our curry, and being English I’m no exception. Whether it’s Indian, Thai, Sri Lankan or Nepalese, if it’s called curry I’ll eat it! So I was more than pleased when I landed in Kuwait and discovered there’s much love for chicken curry and biryani. But what I have been missing is the sweet hint of coconut in the traffic light colors of Thai cuisine – the red, green and yellow curries. I wouldn’t really say I snatched the assignment to try out this Thai restaurant but let’s just say nobody else really got a look in. Much to the dismay of our photographer, but to my delight, she’d forgotten about the assignment and eaten lunch before we set off – all the more for me!

ubon is a local concept started by four friends. They employ a Thai chef who created an authentic menu that apparently features more than a couple of secret recipes that I’m certain not even the owners could squeeze out of him. The subtle entrance is an unassuming black door flanked by floor to ceiling windows. The name ubon, in gold, above the door only nods to what’s inside. When you take a closer look at the door (I only noticed upon exiting as I was in a rush to get in) you’ll notice it’s constructed of blackened, burnt wood which continues, covering the walls inside. I later am told that this is shou-sugi-ban, or burnt sugi boards, which is a traditional Japanese technique of treating

wood to cover house exteriors. The sugi boards are contrasted by the raw concrete in the form of a pillar and window casings resulting in a traditional-meets-modern look. The décor inside follows this theme; the classic combination of black, with hints of gold, suggests a minimalist approach with a hint of luxury. For appetizers we tried the Ubon Jumbo Prawns which were not only plump and tasty, but topped with air-dried garlic which adds a great depth of flavor. We opted for the Chicken Satay Sticks over the beef ones which are both offered on the menu. Ubon’s Peanut Sauce, which accompanies the satay, perfectly complements the chicken.

If you’re looking for something a little lighter, ubon has a variety of salads on offer. The Green Papaya Salad is as refreshing as it is crunchy with a hint of chili heat that everyone should be able to enjoy, even those who don’t like their food too spicy. The Chicken Green Curry has always been my default choice when it comes to Thai food and so I wanted to put ubon’s up to the test. It measured up no problems - the perfect balance of creamy without being too heavy, fragrant, and packing a nice chili punch. For the non-heatseekers you may ask for it a little milder as bazaar’s poor photographer realized too late with eyes watering. I found it to be perfectly balanced and just spicy enough however, so it all depends on your preference. We tried the Jasmine Steamed Rice with the curry and it’s light, fluffy and the perfect accompaniment to Thai curries. We also ordered the Vegetable Fried Rice which is a tasty enough side order in its own right (I’d suggest the plain rice with the curries) but was also the

perfect partner to the Stir Fried Pepper Beef Garlic though. This tenderloin beef comes with mixed vegetables and oyster sesame sauce, which is very tasty, and some more air-dried garlic, which you’ll leave wanting more of! It wouldn’t be Thai food without noodles though, would it? I’ve always been a fan of Pad Thai but decided as I’d gone the usual route with my curry, I’d be a little more adventurous with my noodles. Pink Curry Noodles seemed like the perfect dish for such abandon. All of the curries and noodles come as vegetarian options and so I took this dish sans prawns. The rice noodles go perfectly with the (not so) spicy pink curry sauce and was extremely enjoyable. When you think of Thai food, desserts aren’t something that immediately spring to mind. Going the traditional route I decided to try the Sticky Rice and Mango. I’ve always been a fan of rice pudding and this is a very similar affair. The fresh mango adds the sweetness and flavor to the

dessert. Mindful of the market though, they will be offering a few more none traditional desserts soon to cater for everyone’s tastes. They offer a valet parking service in the evenings and they have a great, social media integrated, website to keep you up to date with all that’s going on. They do not accept reservations, preferring to leave the chance to dine here open to everybody. Currently they are only open in the evening but will be offering a dedicated lunch menu soon. If you’ve been on the lookout for decent, authentic Thai food ubon will certainly impress. If you haven’t tried Thai food before then this place will be a great introduction – great food in great surroundings! Ubon is located in Kuwait City. Visit: www.ubonkw.com for a detailed map and more information. Alternatively you can call 2226 0848.

FOOD PHOTOGRAPHY 101

Before you click that pic, take some time to familiarize yourself with the basic functionality of your camera. Terms like shutter speed, f-stop, exposure, and depth of field sound like intimidating photographer jargon, but they are all integral to the process of producing great photos. Learn what they mean, and more importantly, how tinkering with their settings affects your shots. Fancy camera or not, these tips from our resident experts will help you improve your food photos. - ”When hand-holding the camera, make sure your shutter speed is greater than, or equal to your focal length. If you are shooting at 50mm, your shutter speed should be at least 1/50th of a second (or 1/60th). This will help keep camera shake (movement/blur) down to a minimum.” –James Ransom - ”Shoot lots of pictures, not all on the same camera settings. It’s not like you are actually paying for film. And make sure what you want to be in focus is.” –Tom Hirschfeld - Use natural light: This is the number one tip you’ll hear from food photographers. Even the most expensive equipment can’t replicate how food looks in natural light. So get your plate next to a window or take it outside, but just be aware of the time of day: how you harness natural light (especially bright, direct sunlight) will have a major impact on the outcome of your shot. - ”Believe it or not, shooting on a cloudy day is best because the clouds act as a natural diffuser for the sun, creating a very soft light us photographers swoon over. Also, try not to shoot at peak sun hours; the harsh sun can create serious contrast. Best done in the late afternoon or morning.” –Nicole Franzen - ”Food usually looks its best in directional light, where you can see

a definite shadow. If the light is dead there is a good chance the food will look dead too.” –James Ransom -”Reflecting light can be done as easily as buying a foam-core poster board. If you are witnessing dark shadows, use the board to bounce the light back into the dish. This creates a more even-toned soft light. Play around, no better way to learn than by practicing and comparing.”— Nicole Franzen -“If you don’t have a lot of light, consider using a tripod to avoid having to use artificial light.”—Jennifer Causey - Find your focus: Along with lighting, focus is a critical piece involved in creating interest in your food photography. As you peer through your lens, ask yourself this: Do I want to draw the eye to a single point of focus and leave the rest blurred? Or do I want a crisp, clean shot with every detail in focus? Your aperture settings and depth of field will have a big impact on the mood you set with your photograph. - Choose a vantage point: You’ve seen how photographers do it: work those angles! Don’t settle for shooting from a single direction – play around with overhead versus eye-level; up-close and from afar. Move around the food and think about angles that will best show off the subject. Some types of foods look great stacked and shot from the side (aka “fork level”) -- ie. cookies, sandwiches, pancakes. Others benefit from an overhead angle, including soups, drinks, and dishes that are physically flat. Some foods (delicious though they may be) just aren’t as naturally photogenic as others. Single-color dishes are notoriously bland-looking –especially brown and white ones. Don’t despair if you find yourself with “uglier” grub! Rather than try to frame the entire dish in the shot, take the opportunity to get in close and show off the unique textures of the ingredients. source: www.food52.com

ELEVATION BURGER

INFAMOUS CHEF FEUDS I

Gordon Ramsay vs Jamie Oliver Stuck in a ridiculous, testosteroneand-English-breakfast-tea-fueled feud are British chefs Gordon Ramsay and Jamie Oliver, who are presumably duking it out for bragging rights as the biggest, baddest culinary Brit. Jamie started it by essentially calling Gordon an idiot for cruelly attacking a female Australian TV host (there was an image of a naked woman on all fours with multiple breasts and a pig’s face involved). Gordon later called Jamie a one-pot wonder and told TMZ the last time he had a bad meal was at Jamie Oliver’s restaurant. The Naked Chef shot back that he would buy Gordon Ramsay’s wife’s cookbook over his. In conclusion, we find all this chest-beating a hard sell from a couple of guys who pronounce “basil” the British way. Anthony Bourdain vs Alice Waters There’s an argument to be made for Anthony Bourdain vs the world at large, but we managed to pare down

the list to a few favorites. Among them is a feud with Alice Waters, who tried to get President Obama to put a vegetable patch on the White House lawn that one time. Tony’s beef? “As a chef, I’m not your dietitian or your ethicist. I’m in the pleasure business,”he decreed in a panel discussion with her. We guess she didn’t have a suitably impressive comeback, because he later told the DCist, “Alice Waters annoys me. We’re all in the middle of a recession, like we’re all going to start buying expensive organic food and running to the green market.” He also likened her to a Cambodian dictator in a muumuu and added, “She’s not a particularly good spokes model for her cause... She’s comfortable, she has very elitist tastes that she has a very had time concealing. Actually, that’s the part of Alice Waters I like. Her love of Provence and the Mediterranean sensibility is both charming and not helpful.” Sorry, Alice. You’re too snobby to be helpful.

Tyler Florence vs Andrew Zimmern In a blog post referencing Tyler Florence’s appearance on the reality show Momma’s Boys, Andrew Zimmern wrote, “Monday’s episode featured the worlds least talented TV chef, Tyler Florence, once again churning out the questionable cooking advice and leading the ladies through a menu of the Mom’s fave recipes. Watching Florence wolf down the food, stare and ogle every ass that strolled by his cutting board and play the role of local TV stud was high comedy of the highest order.” Tyler Facebooked right back at him, writing, “I guess it’s hard to have a sense of humor when you’re on your 10th take of eating Yak testicles, smiling to the camera, wondering where your life went wrong......... mmmmm, Delicious! Go get ‘em guys.” This one’s difficult to call, but Andrew seems to have more friends, so we’ll take his side.

source: www.thebraiser.com

COCOA ROOM

PERUVIAN-STYLE WHOLE GRILLED CHICKEN

When it comes to Peruvian roast chicken, it’s all about that green sauce, right? I mean, sure, the tender chicken, kissed with the smoke of a live fire and a hint of spices and garlic is pretty damn good on its own, but it’s that green sauce—spicy, tangy, and cooling—that keeps us coming back for more, right? Luckily, the sauce is not too difficult to make. A tangy mayonnaise base pepped up with a squeeze of lime juice and lemon, along with the heat of fresh jalapeños and a big handful of cilantro. The key is to season it pretty heavily. When made right, it should have a powerful but balanced combination of salty, acidic, spicy, and creamy elements. It’s great on grilled chicken, awesome as a

salad dressing, perfect for dipping fries into, a nice accompaniment to grilled corn, and excellent drizzled over grilled chicken hash the morning after. The best Peruvian roast chicken restaurants cook their chickens on rotisseries, slowly rotating in front of a live flame, fat rendering out from the skin and dripping around and through the meat, distributing flavor, and ensuring that the chickens cook evenly. Fortunately, we already know that you don’t need a rotisserie to get moist, crispy results off your home grill. All you’ve got to do is butterfly the bird. Once you’ve perfected the basic grilled chicken recipe, the jump to a perfect

Peruvian-style grilled chicken is pretty simple. The key is the right marinade. Cumin, paprika, and garlic (freshly minced, please!) are all typical ingredients, as is vinegar. I like to add plenty of salt and black pepper and a couple of tablespoons of oil to make a paste that I can rub all over the chicken. That’s a nice feeling. From there I simply follow my typical grilled chicken procedure—a low, slow start on the cooler side of the grill with the skin side up until the skin has dried out and started rendering some of its fat, then a finish over the hot side of the grill skin-sidedown to crisp and char it. Make sure to make extra sauce, because you’re gonna want it on everything. source: serioueseats.com

THE BURGER HUB

DINNER DAZE CAN YOU HANDLE THE DINNER PARTY CHALLENGE? The Challenger

THREE hours to plan a last-minute dinner party for SIX people. Menu must include at least 1 appetizer, 1 main course, and 1 dessert Beverages are a must, entertainment too!

Waleed Shalaan Occupation

Architect

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

So, what’s on the menu? Appetizer: Nachos and Guacamole. Main: Beef and Veggie Burgers with lettuce tomatoes onions mushrooms and salsa. Dessert: Watermelon. What drinks would you be serving? Non-Alcoholic very cold beers. What are you doing for entertainment? I will pull out my guitar and sing the blues. If all else fails, which restaurant would you order in from to save your dinner party? Domino’s Pizza. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? When I first came to Kuwait I invited some local friends I met to a BBQ in my new apartment and when everything was ready no one showed up. So I called each one and ask them individually to send me their driver and maid to help me with the party. Then I invited all the drivers and maids up and we enjoyed the food and we all had a blast.

What type of cuisine would you choose for the evening? Barbeque! (BBQ).

What are some of your best tips for hosting a dinner party and/or gathering? I’ll recommend focusing on processes, like fondue, Bbq, anything that people engage in preparing. It’s fun, you eat slow and talk and experience the gathering. Always remember that we eat to live not live to eat, the gathering is more important than the eating. Try meeting your friends for a walk, rather than a meal. We as a society eat too much and food has almost become the focal point of life.

UBON

E A T

b+f OPEN FLAME KITCHEN Still burning brightly

What’s there to say about Open Flame Kitchen that has not been said before? This place opened to much fanfare, like so many places do here in Kuwait. The hot new spot spreading through word-of-mouth across the country until the new must-be-seen place opens. The thing that sets OFK apart from the rest though is that this is still the place on everybody’s lips when talk arises of the best restaurant in Kuwait. The flame is still burning strong at OFK and it shows no signs of waning. The reason is they haven’t wallowed in their success and remained static. They opened to success and have worked hard to maintain it. So when OFK shook things up and reinvented their menu, we knew we had to swing by 360 Mall and check it out. But changing the items on the menu at a beloved restaurant doesn’t come without its challenges. The restaurant is popular for a reason – people love the food! The new menu is a mix of tweaked dishes, some new items, and things that simply could not be removed for fear of

revolt. The Maple Sticky Buffalo Shrimps are one of those things that they could not even entertain messing with. Some diners order these and instruct the waiter to make sure they don’t run out through the meal. Even though we were there to sample the new menu we, of course, had to order some too - they really are that good! But OFK has a lot more going for it than the menu. The restaurant itself is just as inviting as the food. The brainchild of Basel Al Salem, who’s also responsible for Cocoa Room, Slider Station and Burger Boutique, OFK is a unique concept as breath-taking in its execution as it is in its ambition. From the custom built open flame grill in the middle of the restaurant, wood burning pizza oven (also custom built) to the chairs and tables, nothing here is prefabricated. Everything follows a theme of a geometry of lines, either crisscrossing or spiralling. The lighting is mellow enough to make you forget that you walked in here from a mall. Settling in to peruse the menu, the thing that will strike you will be the sense of atmosphere

this place offers. We were greeted by Burnt Wood when we arrived. That’s a ‘Heatbuster’ as they like to call them at OFK. A refreshing blend of apple juice, blackberry juice and raspberries, topped with ginger ale. We also couldn’t resist trying the Lemon & Mint either; it’s a classic in Kuwait for a reason. We started with the aptly named ‘Temptations’, OFK’s appetizer section of the menu. We tried the Wood Fired Garlic Flat Bread, which was light and fluffy with a mellow garlic taste, Baja Fish Tacos and of course, those Maple Sticky Buffalo Shrimps! We also tried the Burrata Crostini. The stand-out items were the Smoked Brisket Tacos – the beef is cold smoked for twelve hours to give in an incredible flavor and served in tacos that are made in-house – and the Jalapeno Miso Glazed Black Cod, which is served with crispy lotus roots and needs two days prior preparation. We also got to devour Mushroom Pebbles, breadcrumb-covered bombs of mushroom, cheese and chili, which weren’t on the menu but we’re hoping make it on there soon. Always looking to paint a full picture of the restaurant at hand, we made sure we tried a couple of salads before we got down to the serious work ahead. The Le Verte is crunchy, fresh and flavorsome and the Golden Beet & Wheat Berry is something a little different, employing golden beets instead of the usual red. Of the two pizzas we tried, the Alpha and The Carnivore, I preferred the former - a twist on the classic margherita which uses whole-wheat dough - for its simplicity and resulting subtle flavors. Meat lovers will rejoice in The Carnivore though. The beauty of the pizzas at OFK is that wood burning oven and the flavor it imparts to the pizza. We then tucked onto a Lasagne Bolognese with a twist- the lasagne sheets are made inhouse and contain saffron. Like everything at

OFK, it’s these little extras that set it apart from the rest. This item was also off the menu when we visited (making us feel that little bit extra special). The Blackened Spiced Sea Bream represented the ‘Seafood’ section of the menu with honors and was one our favorite dishes. From ‘The Grill’ we went for an Argentinian Prime Rib with an Argentinian dry-rub, which is of course, made in-house.

Then came the burger parade. It’s what the ‘b’ stands for in b+f open flame kitchen after all (the ‘f’ would be fries). They offer fourteen burgers in total, that’s not including the ten sliders they also serve, and all the buns are baked in-house. You could be spoilt for choice but that’s over-complicating things. It’s better to think of it more randomly, just pick one and order it, don’t overthink it; you won’t be disappointed whatever you plump for. Mixing it up to begin with we went for the Shepherd’s Burger, a fire grilled lamb kebab patty served on a ciabatta roll. Kebab plus burger equals a winner for us. Then we went more traditional with The Emperor; this beast of a burger is 8oz of house blend beef that has been slow cooked and topped with wood roasted onions. It’s a lot of burger, but damn tasty! The wagyu burger, known as Roma at OFK, is served with Portobello rosemary cream and topped with Provolone, and the Room 22 is a classic combination of beef patty, cheddar, tomatoes, onions and lettuce but served on ciabatta with homemade red pepper relish. Normally preferring my burgers simple – bread, meat, cheese – I was surprised that my favorite burger was The Ultimate Sriracha. This is a 6oz special blend patty that has been chargrilled and topped with brie, maple glazed bacon, shaved onions, arugula and sweet sriracha sauce, all on a sesame roll. I think it was the maple glazed bacon

that snatched it for me! And who doesn’t love a ‘Happy Ending’? That’s the section of the menu where you’ll find a short. but sweet, dessert listing. Of the seven listed on the menu, we managed (in the name of good coverage of course) to try three of them. The Mexican Doughnuts are served warm and coated in sugar and cinnamon. Dip in the accompanying dulce de leche sauce, crunch through the sugar and then experience the fluffiest doughnut imaginable. It would have to be a coin toss to decide on our favorite dessert though; Sticky Date Pudding served with homemade French vanilla bean ice cream or Crème Brûlée French Toast served with dulce de leche ice cream? We absolutely loved both but we’ll leave it up to you to break the tie. In short, the dining experience at b+f Open Flame Kitchen is exceptional. The food, the service, the décor and design – it all adds ups to a meal you won’t be able to forget in a hurry, even when people start talking about the hot new place they heard about.

b+f Open Flame Kitchen is located on the ground floor of 360 Mall. For more information visit www.facebook.com/Openflamekitchen or to make a reservation call 2530 9990.

CHEF CHAT JORGE ANTONIO ROSAS LEON

Restaurant: Azteca Restaurant Authentic Mexican food Title: Chef When did you first get into cooking? When I was a kid, my grandmother was a cooking teacher so I started to help her in her classes. I thought working in a kitchen was easy. Where were you before you came to Kuwait? Different states in Mexico If you could choose, what would your “last supper” be? A soft handmade tortilla with guacamole, grasshoppers and green chilies Describe your favorite dish from your home country. Tlayudas: A big traditional handmade tortilla, with a spread of aciento, refried black beans, quesillo (cheese from Oaxaca), lettuce, red hot arbol chilli sauce, with tasajo (carne asada). Name three ingredients you can’t live without in the kitchen. Passion, dedication, consistency. What is the most important part of a sandwich? The creativity of the person who made it.

MY STUFF

Tea or Coffee: Café con piquete. My Breakfast: Memelitas. My Knives: Victorinox. Most overused spice: Imagination. Favorite Travel Destination: Mexico. Dream Car: Delorean. Favorite Food Aroma: The affection and effort embodied in a dish.

How does your personality differ inside and outside the kitchen? It doesn’t. What are the best and worst parts of being a chef? The worst part of being a chef is that while everybody enjoys food with their the family and friends on holidays, we have to work long hours, we sweat, get cut and burned and to top it off we have custumer pressure. The world of a chef is a personal and physical demand every day, but the best part of being a chef is to see your creation take shape. What are your passions outside the kitchen? My family, and videogames. If you weren’t a chef, what would you like to be? An astronaut. What came first; the chicken or the egg? The egg, then the chicken. And then the cook who prepared and ate it.

EVIAN

E A T

YOFORIA

Euphoric frozen yogurt

Yoforia, located in the Food Circle in Mishref. The store is fresh, modern and has an almost futuristic feel to it. As you walk in you’ll be drawn to the counter where myriad toppings await, but you’ll be getting ahead of yourself. First you need to head around to the other side of the store to pick up a cup for your yogurt. Here you’ll encounter a TV on the wall with five simple instructions. The first step is to sanitize your hands. Sure enough, underneath the TV is a dispenser. With hands sanitized you can now choose your yogurt cup as instructed in step 2 (don’t worry about cup size at this point). Now comes the fun part - step 3 tells you to fill your cup with yogurt, and this is what makes Yoforia stand out in the froyo market – you get to operate the machine and can decide exactly how much and how many flavors you want. Don’t worry if you’re a little apprehensive about operating the machines, the friendly staff are on hand to show you how it’s done. They have six Taylor Soft Serve Freezers (the gold standard for frozen yogurt), each dispensing two flavors offering a total of twelve. At each freezer you can mix the two flavors to create a custom flavor. The pairings of flavors at each machine complement each other such as Vanilla Bean and Dark Chocolate. Other

flavors include Pomegranate, Mango, Saffron, Pistachio and of course Original. They even offer Vimto yogurt for those looking for the taste of Ramadan all year round! A non-dairy Raspberry Sorbet is available for those who don’t eat milk products. Now it’s time to get to that counter for the toppings as step 4 instructs you to do. The toppings can be found separated into four categories; sweets like gummy bears and worms, sour patch kids and marshmallows; chocolate goodies like Maltesers, Oreo Cookies and Snickers; cereal goodies such as Cap’n Crunch and Mini Weetabix and finally fruits like blueberries, strawberries, kiwi and banana. As with the yogurt, this is all down to you. There’s no staff member counting out your blueberries here! With your cup in hand, filled with exactly what you want and precisely how much, it’s time to move to the final step of the TV’s instructions – step 5, weight and pay. And herein lies the beauty of Yoforia, you pay for

your yogurt by weight. So if you want only Dark Chocolate frozen yogurt with hundreds of Maltesers piled on top, then that’s what you pay for (Maltesers are light remember). If you want a dollop of each flavor and one piece of each topping, go right ahead. That’s what you’ll pay for. This approach is perfect for kids who can have somewhat strange tastes. One final bonus; no matter how much you fill your cup, they have a KD3 maximum charge. So you can fill your cup to the brim with anything you want, safe in the knowledge that you won’t be charged more than this when you pay. So if you’re looking for a fresh take on the frozen yogurt concept, Yoforia is definitely worth checking out. The yogurt has a great taste and you’ll never tire of the many flavor combinations.

Yoforia is located in the Food Circle in Mishref. Visit www.yoforia.com for more information.

KEI JAPANESE REST.

Ki tchen Te ch

Brassé BBQ: Created by Joshua Brassé: The Brassé BBQ is a smokeless cooking system that uses a gas or electric stove element to heat lava rocks, creating the delicious BBQ flavor we’ve all grown to love. We like to think of it as a triumph for the modern man, bringing all the flavor and fun of a traditional BBQ to the convenience of your stovetop. The adjustable grill height and removable handle allows you to have complete control throughout the cooking experience. Free of costly propane and charcoal refills, it provides the full-flavor and healthy cooking experience of an outdoor BBQ within the comforts your own kitchen - a must-have for the urban man with a hearty meat tooth. Retail price: $225. Toroid Grill: Created by The Farside: Designed with aesthetic beauty and functionality in mind, The Toroid Grill is a sleek portable BBQ for those sweet weekend getaways. Suited for young adults between the ages of 23-35 such as young professionals looking at a weekend getaway. In its unfolded state it is 6 times larger then when its folded, maximizing the amount of area for some good cooking, while making it as small as possible. All parts are contained in the grill itself, making it not much different then carrying a lunch box! Some key activities include camping/portaging/playing at the beach or snowboarding at a cottage. Retail price: $200.

Japanese Ice Maker: Create perfectly round ice spheres for drinks in this compact, extremely well constructed accessory. Square cubes are instantly sculpted into perfect spheres when placed, one at a time, within the mold. The best part, the Japanese icemaker creates perfect, 1”-diameter ice balls for mixed drinks. It is comprised of two 8-section plastic ice trays for preparing 2 1/2”-square ice cubes for use with the mold, and is machined out of heavy, durable anodized aluminum. Retail price: $200. Cuisinart Vertical Rotisserie: The Cuisinart® Vertical Rotisserie seals in nutritious juices and drains away unwanted fat for healthier meals.. Cuisinart includes accessories to cook poultry, fish, vegetables, roasts and shish kebabs, as well as a recipe book with even more options! The vertical countertop rotisserie is created in brushed stainless steel with an 8-pound food capacity. It features touchpad controls and LCD readout, 5 preset temperature settings, a nonstick interior and removable chrome insert for even heating, interior light, dishwashersafe parts. Includes 8-piece skewer set, roasting rack, poultry tower, multi-purpose basket, and drip tray. Retail price: $199. Coca Cola Series Frozen Beverage Maker: The Nostalgia Electrics Coca Cola Frozen Beverage Maker all-in-one frozen drink machine will make perfect slush drinks, margaritas, daiquiris, smoothies and more every time. The two ice shaving options allow you to choose a fine or coarse shaved ice texture. Making one or multiple servings is easy, with the serving sizes indicated right on the pitcher. Use the included recipes to make delicious drinks, or create your own. With the Nostalgia Electrics Coca Cola Frozen Beverage Maker creating refreshing icy drinks is fun and easy. Retail price: $50. source: http://ideacious.com, www.thefancy.com

ASHA’S

CHIPOTLE

For exploding all the rules of fast food

Mark Crumpacker stared at the job description with disbelief. “A headhunter looking to fill a CMO position for another major fast-food brand got in touch with me,” says Chipotle’s chief marketing officer. “The description was really bizarre. The head marketing person runs the culinary team and is responsible for the whole menu!” Crumpacker doesn’t play that game at Chipotle, choosing instead a fast-food heresy: Tell customers what’s really inside its burritos. “Typically, fast-food marketing is a game of trying to obscure the truth,” he says. “The more people know about most fast-food companies, the less likely they’d want to be a customer.” “Today, even with 30,000 employees, the crew will come in the morning and see all this fresh produce and meats they have to marinate, rice they have to cook, and fresh herbs they have to chop,” says Ells. “There have been many opportunities over the years to take that all away and introduce highly processed

foods, but we’ve done just the opposite.” Now opening a new restaurant almost every other day, Chipotle’s sustainable-food approach may have an industry-wide effect. Chipotle is undertaking ambitious projects such as working with farmers to breed almost-lost heritage chickens that can roam on pastures instead of being confined to crates. In Chipotle’s version of the food-marketing chain, this focus leaves fewer dollars for aggressive, traditional advertising. Crumpacker turned to CAA Marketing, the arm of the Hollywood talent agency plugged in to the best storytellers in the world. Crumpacker told CAA he had seen a heart-tugging two-and-a-halfminute commercial for Chevron called “Human Energy.” He wanted a Chipotle version. “If a company like that can make you cry, imagine if we had something comparable for Chipotle,” Crumpacker says. His idea was to tell the animated story of a hog farmer who creates an industrialized, efficient farm but one day realizes

it’s not the right thing to do; he tears down his farm as an act of conscience and reverts to raising hogs on open pastures. Willie Nelson recorded a haunting cover of Coldplay’s “The Scientist” for a nominal fee. Before running the video on 10,000 movie screens, Crumpacker’s team released it on YouTube and it went viral, receiving more than 2 million views. Nelson’s “The Scientist” is now the first song out of Chipotle’s emerging music label, whose funds go to the Chipotle Cultivate Foundation, which will support family farms. Last October, for Chipotle’s second music video, Crumpacker got Yeah Yeah Yeahs frontwoman Karen O to cover Willie Nelson’s “Mamas Don’t Let Your Babies Grow Up to Be Cowboys.” In other words, instead of a goofy king or a catchy slogan, Chipotle is developing a recognizable marketing campaign around the idea that our food production should be healthier and more ethical. Instead of sponsoring a typical concert, last fall Chipotle staged a 17,000-person festival in Chicago called Cultivate. It paired chefs such as Amanda Freitag and Jonathan Waxman with local farmers for cooking demos, while CAA helped line up bands like Calexico to headline. As festival-goers roamed through the entertainment, they also discovered tents that informed them about shocking but common industrial-farming practices—e.g., female pigs being crammed into farrowing crates for months on end. Now Crumpacker says he is in talks with Jonathan Safran Foer, author of the noted pro-vegetarian manifesto Eating Animals, to develop stories that could appear on Chipotle’s packaging. “I think they’re open to try anything because they inherently want to change food culture,” says CAA Marketing agent Mark Shambura, of the brand’s bold collaborations. “They’re a huge billion-dollar company and they’re still able to be nimble and curious.” © 2012, Distributed by Tribune Media Services

SENIOR SASSI

E A T

TEXAS ROADHOUSE A legendary steak house

We know everything’s bigger in Texas, we also know they are famed for their southern hospitality. Texas Roadhouse brought those two qualities together back in 1993, when Kent Taylor, CEO and Founder, had a dream to create authentic Texas-style restaurants that emulated the look, feel, and tastes of local roadhouses. You know what else they love in Texas? Steak! And Texas Roadhouse shares this passion with their home state. From the moment you walk in, you know you’re in a steak house. Laid out in front of you, just after you’ve been greeted with all the warmth and welcoming of a southern belle by some of the friendliest service staff you’ll find, is a meat lover’s dream. Displayed in a glass chiller you can peruse the varying cuts of steak on offer at Texas Roadhouse; strip, sirloin, filet, rib eye, and in true Texas style, the T-Bone.

Texas Roadhouse is all rustic wood and booths, the walls adorned with neon lights and Americana caricatures. You can even opt to dine in Willie Nelson’s corner if you feel like getting into a true American spirit. As you soon as your behind hits the seat, a basket of warm, freshly baked in-house bread, served with a cinnamon butter will hit the table. That, plus the buckets of free in-the-shell peanuts already on the table, will keep you satisfied while you peruse the menu. We went for the Combo Appetizer to start with, which comprises of the majority of the starters on offer at Texas Roadhouse, featuring Boneless Buffalo Wings (we opted for hot over mild and they were spot on), Potato Skins topped with cheddar, beef bacon and sour cream, and Rattlesnake Bites, which are balls of diced jalapeño and jack cheese, hand-battered and lightly fried. It’s in this

starter that one thing starts to become very clear about Texas Roadhouse – the quality of the food. The Rattlesnake Bites for instance, are hand-rolled, made from scratch; a phrase you’ll hear a lot here. The Potato Skins are made fresh, also from scratch, using the skins of imported Idaho potatoes, and the sauces that come with it, you guessed it, also made from scratch. We also tried the Steakhouse Salad, topped with filet medallions and madefrom-scratch croutons, the House Salad, and the subtle, yet flavourful Caesar Salad. And if you’re going full Texan, then you’ve got to try a cup of Texas Red Chili, right? Made-fromscratch, topped with cheddar and red onion, and damn tasty! Then came the meat. And what meat! Award-Winning Beef Ribs were first up. These fall-off-the bone ribs are marinated for

twenty-four hours, then smoked for a further six hours, flavoured with a unique blend of seasonings and the signature BBQ sauce. Go for a half or full portion (we of course went for full, to share) and choose from two, here we go again, made-from-scratch, sides. Loaded Mashed Potatoes, topped with cheddar and beef bacon, made fresh in-house all day long, are the ultimate in comfort food, and the green beans made a great addition here. When it comes to steak, Texas Roadhouse doesn’t mess around. They serve their handcut steaks, cooked to your liking, with your choice of two made-from-scratch sides. The meat is all halal certified, USDA beef imported from the US and from the same suppliers as the Texas Roadhouses stateside. Hand-cut means they bring in the whole muscle to the restaurant, and then the steaks are cut by hands in a refrigerated room by extensively

trained cutters, who cut the steaks to the perfect thickness and weight each time. This ensures the grill masters can get the steak spot on each time, and that the diner gets their steak exactly how they ordered it. We tried the Dallas Filet, which was as tender and tasty as it should be, with a side of Buttered Corn, and Seasoned Rice. We also tried the Ribeye Steak Combo, which combines a delicious Ribeye with a Beef Rib, and of course those two sides. We also devoured the Prime Rib, which is slow roasted, then carved to your desired size, and served with Au Jus. We took it one step further and smothered it with sautéed mushrooms and onions – an option available for all steaks. If steak isn’t your thing you could give the Smokehouse Burger a try. It’s a half-pound patty, freshly ground, topped with sautéed mushrooms, onions, BBQ sauce, American

and jack cheeses, served on an in-house baked bun and served with seasoned steak fries. They also have plenty of chicken options available on the menu. We opted for the Big Ol’ Brownie for dessert. This melt-in-your-mouth brownie, served warm and topped with ice-cream was the perfect sweet ending to our meat feast. If you’re looking for great service, great food, and a focus on the customer, then Texas Roadhouse will win you over with their top-notch meats, made-from-scratch menu items, and all-round warm and welcoming atmosphere. You may even catch a line dance if you’re very lucky…

Texas Roadhouse is located at Grand Avenue – The Avenues. For more information visit www.texasroadhouse.com or call 2228-3118.

DEEP DISH

Name: Nikita Kohli Restaurant: Taal Restaurant. Dawat Restaurants Title: Hospitality and Marketing Manager What do you like most about Kuwait? Kuwait is one of the most relaxing countries in the world with a very comfortable lifestyle. I might like the fast city life, but it’s all about who you’re surrounded by and that’s what I like most, the people. Where is your favorite place to shop for food and ingredients in Kuwait? I have no specific place to shop. I’m not a Chef I’m not a cook either. I’m “an experimental cook”. If I go to a grocery store I get excited and start picking up stuff without knowing what I want to make. Then I put everything together and voila! It’s always something new. What is the one ingredient in food that you think makes all the difference to the taste of the whole dish? I think it’s how much you ENJOY cooking whatever it is. You could follow a recipe but not be bothered and the taste would totally differentiate from when you’re enjoying yourself. What food most reminds you of your mother’s house, and why? My favorite thing to eat at home is our Machboos; after being here all our lives, Kuwaiti food became part of our culture. I still live with my parents so luckily I don’t miss home cooked meals. When I was away I remember craving Macboos and attempted to make it the way we have it at home, it was a fail. What do you do to relax in Kuwait? I tend to leave a lot during the weekends but if I’m here, lying on the beach or pool with good music and a good crowd of people, go out to different places to eat or just laze about. I try to go to the gym as much as I can. If you were to leave Kuwait and could take only one memento with you, what would it be? This is a very tough question for me to answer as I’m born and raised in Kuwait. Kuwait is home; it would be very hard to choose just one memento. Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them? Nicole Scherzinger! Dinner would be Garlic, lemon butter Salmon cooked in the oven, served with Cilantro Rice and sautéed veggies along with a Latvian Salad. What experience most defined your decision and desire to get into the food industry? I’ve always loved food. I love eating out, trying new things and different cuisines, and playing around in the kitchen. My father was already in the industry so when it was time for me to go to university I decided to do my bachelors in hospitality and come back here and join the restaurant division in our company. If there was one meal you could eat every day without consequences, what would it be? Every Meal has consequences, especially the ones that taste good! If I COULD eat something everyday it’d be a cheeseburger with bacon and eggs!

NOLTE KITCHEN

SYNDER’S OF HANOVER America’s pretzel

Snyder’s tradition of good taste dates back to 1909 when Harry V. Warehime founded the Hanover Pretzel Company and began baking pretzels on the belief that everyone would love his Olde Tyme recipe. In the 1920’s, Grandma Eda and Edward Snyder II began their own business; frying potato chips in a kettle at their home on Centennial Avenue during the summer months and peddling the home cooked snack door-to-door and to fairs and farmers’ markets. Flavored pretzel pieces burst onto the market in 1992 with Honey Mustard & Onion flavor, with Cheddar Cheese following the year after. Olde Tyme Pretzels, first made in 1909 by H.V. Warehime, took the Automatic Merchandiser’s Product of the Year award in 1995. In 1998,

Snyder’s revealed a sweet side, introducing milk chocolate and white chocolate pretzel Today, Snyder’s still continues to expand rapidly. The newest plant, located in Goodyear, Arizona, was built in 1998 and was expanded in 2006 to nearly double its original size. Snyder’s headquarters building, also opened in 1998, was doubled in size in 2007. Snyder’s products continue to make waves for their quality, value, and unique taste. In 2005, Health magazine included the sophisticated snack in its “Best of Food” awards. At Snyder’s they attribute their growth to providing quality snack products at fair prices to their consumers. They are distributing their products nationwide; nonetheless they have a strong international business with sales on

every continent except Africa and Antarctica. From Snyder’s humble beginnings to their position today as the leader of the pretzel industry and a major player in the snack food industry, they celebrate the efforts and innovations of their predecessors and their families, and eagerly anticipate many more years of pretzel pride as they continue to be America’s favorite pretzel.

Snyder’s products are available in all good supermarkets and coops across Kuwait. For more information visit www.roomserviceq8.com.

OLIVE GARDEN

WHAT CAME FIRST? The chicken or the egg?

Scientists have concluded that the chicken came first, not the egg, because the protein responsible for making egg shells is only produced by the hen.

source: metro.co.uk

BURGER BOUTIQUE

INFAMOUS CHEF FEUDS II

Celebrity chefdom is rife with conflict: from the great foie debate, to vegans vs the world, to Anthony Bourdain vs everybody else, chefs aren’t known for their polite manners. Here’s our definitive roundup of the biggest, baddest, craziest celebrity chef feuds. Anthony Bourdain vs Paula Deen | Diabetes-gate Blah blah blah, years of deep-frying butter balls gave Paula Deen diabetes and now she’s hawking meds. It’s horrifying, but also, like, duh. Anthony Bourdain went on the record condemning her as the “most dangerous person in America” (which he later recanted, saying he meant she was the most dangerous person on the Food Network; let the record show: America = The Food Network). Eddie Huang pointed out that this was perhaps a hypocritical stance for Tony to take, considering all the smoking he does on No Reservations, but, Bourdain replied, “You’re right. I did smoke cigarettes for a lot of years on my show. But I wasn’t selling any cigarettes… And when I found a spot on my lung, I didn’t wait three years so I could get a deal selling the patch.” Paw-luh’s rebutter...um, rebuttal? “Anthony Bourdain needs to get a life.” She drawled on about what a good person she was for all her charitable contributions, while charging, “I have no idea what Anthony has done to contribute besides being irritable.” Touche. But Paula and diabetes still lose.

Alton Brown vs Adam Richman Kitchen mad scientist (no, not Wylie Dufresne, the other one) Alton Brown slammed Man vs Food star Adam Richman for his “disgusting” show, in which he takes on local pig-out spots and their insane food challenges. “That show is about gluttony, and gluttony is wrong. It’s wasteful. Think about people that are starving to death and think about that show. I think it’s an embarrassment,” Alton fumed. In a bizarre twist of food feud fate, Adam actually seemed genuinely hurt by the comment, referencing Alton as his one-time idol. He tweeted, “Alton Brown: MvF is about indulgence-NOT gluttony-& has brought loads of biz to Mom-n-Pop places. You were my hero, sir. No more.” He later diffused a potential tweet war by writing, “My previous Tweet is not to start some foolish Twitter feud. Merely my hurt response to insults hurled my way from the man who inspired me.” For the record, we have fun watching Man vs Food and enjoy watching Adam sniff out tasty local eateries, right up until the last five minutes where he has to eat an entire rack of

schwarma or whatever. That’s unnecessary. Alton, FTW. Rocco DiSpirito vs Jeffrey Chodorow Perhaps the feud that best mainstreamed the epic, age-old tension between restaurant chef and restaurant owner was Rocco DiSpirito vs Jeffrey Chodorow. The pair’s culinary divorce was highly publicized due to the fact that it was basically the sole premise for one of the first culinary reality shows, The Restaurant. Basically, the made-for-TV eatery Rocco’s boasted DiSpirito as head chef, with Chodorow handling the finances. The series only lasted two seasons and the entire first season was dedicated to trying to open the place. So you can imagine how long the restaurant actually lasted. The feud was well-documented on the series, but it basically ended with Chodorow suing Rocco, the restaurant (partially staffed by Rocco’s famiglia) going under, and Rocco getting cut off from his aunt’s meatballs. Admittedly, Chodorow is a behind-thescenes guy, but Rocco’s steady string of Bravo appearances bumps his relevancy factor up considerably. Point: DiSpirito. source: www.thebraiser.com

AL NOUKHAZA

Mais Alghanim

The local gem continues to shine

Going strong for more than five decades, the latest developments at Mais Alghanim are only a natural part of the brand’s continued expansion and maintaining quality throughout the years. Mais Alghanim enhances their services to suit our everchanging lifestyles, a household name that stays with you whenever and whenever your heart desires Mais Alghanim’s incomparable hospitality services and delicious meals. Dining at Spoons Whether you’ve grown up with the Mais Alghanim name, or you’re new in Kuwait, falling in love with the Mais Alghanim charm is inevitable. Offering a dining experience that promises, and delivers, a constant impeccable service is always a challenge, yet Mais Alghanim executes such excellence with incredible ease that you’ll feel right at home at either of their remarkable locations in Sharq or Mahboula at the dining restaurant complex of Spoons. Upon visiting the more recent location at Spoons, the cozy and comfortable atmosphere renowned with the Sharq branch is can be

relived with a beautiful message that celebrates the Mais Alghanim heritage in Kuwait. Decorated with vintage antiques, artifacts, beautiful old photos and paintings, one feels as if they have entered a cultural museum that tells the unique story of the evolution of Mais Alghanim and the nation of Kuwait. The reception hall with its high ceiling evokes a sense of grandeur and elegance. The intricate murals take you on a journey through time as you recall Kuwaiti history through its rulers, the rich heritage of the culture and the marine civilization. A tribute is created for what was once a ‘mess hall’ for the Alghanim group, and a journey of five decades is artfully expressed with pride. Renowned for their generous hospitality, being greeted upon arrival at the Spoons branch will make this location a regular dining choice for nearby residents, ensuring that the excellent service and tasty meals offered by Mais Alghanim will be delivered with the exact perfection you always expect. Who can forget the taste of authentic Lebanese dining offered by Mais Alganim?

Everything is served fresh, the breads are baked daily to guarantee an original taste, and your favorite Lebanese desserts are served with expertise and flair. Don’t forget that the daily lunch specials are also available, offering great value for your money, and the taste of a home cooked meal. From the traditional Lebanese Fish Sayadeyeh to a Saudi inspired Kabsa, regional dishes are recreated to keep customers craving more of the unique Mais Alghanim taste. Mais Alghanim ‘To Go’ You might recognize Mais Alganim’s ‘to go’ service as the ‘safari’ service, or you can simply call it ‘to go’; either way, you’re guaranteed a tasty fix of the Mais Alghanim flavor that you expect with each and every restaurant visit. By creating a full operation dedicated to deliver the authentic Mais Alghanim flavor in a speedy delivery manner, your favorite dishes are now accessible wherever you are. Tasty lunchbox offers are available so that you receive a delicious meal at the office everyday, or your dinner plans can simply shift from the restaurant to the comfort of your own home.

To turn your lunch into a lunch box meal, all you have to do is add a small additional fee of KD. 0.950, and you are opted to choose two types of salads and a dessert! Regardless of where you opt to order your Mais Alghanim ‘To Go’, rest assured that a dedicated team is handling your orders. Mais Alghanim “To Go” offers the highest quality standards in Packing and Packaging to guarantee our customers the exceptional flavors and desired temperature. With branches in Sharq, Salmiya, Fintas, and most recently Shuwaikh, all the ‘To Go’ facilities are fully equipped with an operating delivery fleet, and is open seven days a week! With the most recent opening of its ‘To Go’ outlet in the creative design center in Shuwaikh, the service at Mais Alghanim is extended further to offer customers in nearby areas the opportunity to enjoy the food they love, wherever they are, and whenever they please. You can order online via 6alabat.com, or by even visiting the Mais Alghanim website. The To Go branches offer a free delivery service,

and you can also call the Mais Alghanim hotline at 1821 155. If you’re driving and have an instant craving for a Mais Alghanim meal, then always remember that dine in options are available at the Shuwaikh branch. Mais Alghanim is always careful to keep up with their customer needs, making their gourmet authentic Lebanese dining experience accessible in modern outlets. You don’t need to go to the dine in restaurants, if you fancy the juicy Mais Alghanim mixed grill, yet don’t have time to get to Sharq, then swing by any of the ‘To Go’ locations for the real thing, delivered to you quickly and efficiently. Catering at its finest In keeping with the company’s ethos to deliver impeccable hospitality services, Mais Alghanim’s culinary talents are exemplified through their quality Catering Services. With professional and fully integrated Outdoors and Indoors Catering Services, your special event, large or small, is tailored to your needs by an expert team of sales and operation managers to guarantee that your event flows smoothly

from start to finish. More importantly, the new catering menu offers more than just your favorite authentic Lebanese dining options, as there are new set menus as part of the Catering Service to suit your event and dining preference. The Catering Services allow you to create an individual menu to suit any kind of event, from large banquet meals, live cooking and BBQ stations, to selections of Lebanese appetizers to keep your guests fully satisfied with the Mais Alghanim taste and standard of excellence they enjoy at the dine in restaurants in Sharq and Mahboula. Mais Alghanim Catering offers extensive individualized menu selections from multicourse banquets to live cooking and BBQ stations. The catering team pride themselves on offering outstanding catering and event services for small and large groups alike, while maintaining the same standard of excellence found in our Restaurants. For instance, the Receptions set menu can suit both large or smaller crowds, as it is filled with delicious hot and cold appetizers and hot dishes like continued on next page...

the traditionally freshly baked Mais Alghanim breads, Warak Anab, assorted fresh pastries and stuffed Kebbeh, along with delicious sandwiches. Desserts are aplenty with both Arabic and Western sweets like Osmaliyah, Milk pudding, Cheese Cake, Chocolate Mousse, Tiramisu and much more. Truly, the new Catering Menu offers quality options seen at five star hotels, yet with the memorable Mais Alghanim taste. Since the Catering division has fully expanded, handling larger events like men’s weddings, Diwaniya events, smaller gatherings, morning business events and corporate lunches is now arranged with great ease. The Catering fleet has also expanded, with three operating catering trucks, fullyfledged set up equipment and a trained service continued from previous page...

team to thoughtfully tailor a menu to suit your preferred choice of locations and settings. Whatever the event particulars, Mais Alghanim is determined to ensure the success of personal and corporate functions through dedicated and experienced service staff that attend to all the details, so both the host and guests can enjoy the festivities. Moving forward Looking even further to maintain the highest standards of excellence in their hospitality services, a new hygiene department emerges at Mais Alghanim’s operating facilities, fully dedicated towards the safety, cleanliness and quality of both employees and all the food items prepared. This is implemented throughout all fronts in Mais Alghanim’s operating facilities; a division mostly common with five star hotels, this development adds another element of responsibility and accountability that makes Mais Alghanim an even more trustworthy option for all your hospitality needs from catering to in house dining. Mais Alghanim is also keeping up with the latest technologies in expanding its services and offerings online. Taking Mais Alghanim’s long history in hospitality online, all of their services are now accessible online. Both

the ‘To Go’ and Catering Services menu are accessible and downloadable, and weekly schedules of the daily lunch specials are updated regularly. You can even get in touch with Mais Alghanim on twitter and Facebook if you have a quick question. Moreover, stay tuned because the Smartphone and iOS app is coming soon! To be finely tuned with the tech savvy Mais Alghanim lovers, the app that is being developed will allow customers to order delivery, contact Mais Alghanim directly to book a table or event, and will have plenty of more surprises in store for the avid Mais Alghanim customer.

To dine at Mais Alganim, head to the classical landmark location located in Sharq on the Gulf road, or head to the majestic restaurant at Spoons Restaurant Complex in Mahboula. For more information, please call 2225 1155 or visit www.maisalghanim.com, follow them on Twitter @maisalghanim and like them at facebook.com/MaisAlghanimgroup.

CHOC & MAC

The Challenger

Bianca Simonian Occupation

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

What type of cuisine would you choose for the evening? I keep it pretty casual with “family style” food. Naturally, I stick to California cuisine—Fresh and flavorful.

The Early Bird Girl

So, what’s on the menu? Appetizer: An array of freshly roasted flavored nuts, cheeses, and berries. Main: Slow roasted Wagyu rib-eye to medium rare. A few whole chickens roasted to perfection. The key to perfect chicken is in the skin; a nice golden crispy exterior, while the interior stays moist and juicy. Salad with lots of herbs and a mixture of greens and colorful vegetables. Dessert: Ice cream sandwiches. If you don’t have homemade cookies, grab a bag of Pepperidge Farm soft baked chocolate chip cookies, a tub of good vanilla ice cream, and a can of condensed milk. Why the condensed milk? Boil the can from the time you start dinner. By the time the dessert course rolls around you have freshly made dulce de leche to top off your sandwiches. What drinks would you be serving? Whatever I’ll be serving would be infused with ginger and mint, sweetened with demerara sugar, and splashed with a twist of lime. What are you doing for entertainment? I light all the candles in my house, dim the lights, and throw Pandora on the iPod. Music is key. As long as the atmosphere is warm and inviting guests are comfortable, and people enjoy themselves. If all else fails, which restaurant would you order in from to save your dinner party? Mijana in Fahaheel. The BEST and most consistent Lebanese restaurant in Kuwait! Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? I’ve never had to last-minute cook for 6 people. Thank god, because living alone, I tend not to have a full fridge most of the time. What are some of your best tips for hosting a dinner party and/or gathering? PLAN IT. Know who is coming and what they like, and like THEM. It’s a lot easier to WANT to please your company when they are people you are actually interested in entertaining. If it’s last minute, make it a “pot-luck” have everyone bring a dish.

UPPER CRUST

TEA-CENTRIC A curated selection of must-have teas, eccentric accessories and fun tea gadgets for the most avid tea fanatic. 1. TEA HEART The heart-shaped tea filter is ideally suited to the preparation of fine teas, with a volume perfectly designed for a single cup. After filling the stainless steel Tea Heart, simply add it to the hot water in your cup.. When your tea has brewed to perfection, simply remove your Tea Heart and let yourself be seduced by the perfect cup of fine tea. 2. SLICE OF TEA Innovative packaging for tea, Anne Ouellette proposed a compressed tea to cut through a bar of hard wood into which is inserted a knife to cut the tea. 3. RIPPLE TEA TABLE The Ripple effect tea table is part of the Jeonghwa Seo’s degree project ‘The geography of objects’ at Eindhoven Academy in cooperation with Hanna Chung. Hailed as the “Ripple effect tea table,” the table blends Eastern ritual with the social relationships. Each time you place the cup on the table surface, the ripples can be seen speeding up on the surface of the body. 4. HOURGLASS TEA STEEPER This hourglass shaped tea steeper consists of two double wall cups and a mechanical timer in the middle. It controls the steeping time precisely and makes the tea drinking easy and fun. 5. TEA PANTONE MUG This mug has been created for tea lovers who crave the perfect cuppa every time they boil the kettle. It comes equipped with a color guide on the inside to match the strength you want, from milky to builders brew and black. 6. GREEN TEA KIT-KAT Green Tea Kit-Kats have quickly become the most sought after snack coming from Japan. These epic snacks have a sweet maccha flavor mixed with creamy white chocolate, on a crispy wafer that Nestle has perfected. source: www.thefancy.com

PAUL

HEART-HEALTHY TAILGATE IDEA Chicken on a stick

Here’s a fun way to serve oven-fried chicken at a tailgate party or when watching a game at home: Put it on a stick. It’s fabulous served with this homemade Vidalia onion and honey-mustard sauce, but it’s also great with barbecue sauce or hot sauce. This is an easy recipe to double or triple depending on the size of your crowd. Unlike the usual fried tailgate fare, however, this recipe is light and heart-healthy. Now that is something to cheer about. Oven-Fried Chicken on a Stick Serves 6. Prep Time: 55 minutes Total Time: 1 1/2 hours Chicken: 1 tablespoon kosher salt 2 teaspoons paprika, preferably sweet Hungarian, divided 1 teaspoon onion powder, divided 1 teaspoon garlic powder, divided 1 cup buttermilk 1 1/2 pounds boneless, skinless chicken breast, trimmed 2 cups coarse, dry whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs (see note) 2 tablespoons canola oil 2 large egg whites 1 tablespoon Dijon mustard Freshly ground pepper to taste

Honey Mustard-Vidalia Dipping Sauce: 1/2 Vidalia or other sweet onion, cut into 4 pieces 2 teaspoons cider vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup canola oil Equipment: 6 (12-inch) bamboo skewers To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid. Cut chicken lengthwise into about 1-inchwide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don’t refrigerate, or the chicken will be too salty.) Combine breadcrumbs, the remaining 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9-by-13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper. Preheat oven to 350 F. Line a rimmed baking sheet with foil, then set a large wire

rack on it. Coat the rack with cooking spray. Remove the chicken from the marinade, shaking off any excess, and thread onto six 12-inch bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides. Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack. Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes. Meanwhile, prepare the dipping sauce: Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt and/or pepper, if desired. Serve the chicken with the dipping sauce. To make ahead: Prepare the chicken up to 4 hours ahead and refrigerate; serve cold. Cover and refrigerate the sauce for up to 3 days. Serve at room temperature. Tip: To make your own dry breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread breadcrumbs on a baking sheet and bake at 250 F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. Recipe Nutrition: Per serving: 351 calories; 18 g fat (2 g sat, 10 g mono); 63 mg cholesterol; 20 g carbohydrate; 3 g added sugars; 28 g protein; 2 g fiber; 309 mg sodium; 255 mg potassium. Distributed by MCT International

RAUCH

KABA

ABJI

E A T

KOJI

Japanese tranquillity in the city

Nestled in between the hustle and bustle that is Kuwait City, Koji is an oasis of calm serving up traditional and contemporary Japanese cuisine, and also putting on a little bit of a show at the teppanyaki grill too. From the moment you step in to Koji you’ll feel transported elsewhere, and your troubles will slide away. The cascading water feature that greets you as you walk through the door will soothe you and the waiting staff will welcome you with a smile. There are two bars at Koji and at each one you can dine whilst watching. The first one is in front of the of the sushi prep area where you can see the fish being sliced and prepared, the

second one is at the teppanyaki grill and here you can really see a show of your meal being made. The décor, like the menu, is traditional yet modern and you can sit at the aforementioned bars or at a regular table. There is a private room that seats around seven people where you can dine at your leisure. When we took our seats we were immediately served green tea, while we browsed the menu. This is an easy and fun experience at Koji. You’ll be handed hard copy menus to look at but you’ll also be able to flick through images of all the dishes on a supplied iPad. We started with a bowl of Miso

Soup, always a great way to kick off any Japanese meal, and also snacked on those addictive Edamami. We then tucked into the Koji Special Salada, a delicious and fresh salad of lettuce, salmon, kani, cherry tomato, avocado, tobico. They have a great selection of appetizers on offer at Koji and after much discussion we opted for Kani Furai, which are tasty Panko breaded crab sticks, Harumaki, which are spring rolls available as vegetarian, shrimp, or kani, and finally what turned out to be our favourite appetizer, Crusty Pop Shrimp. With a name like that it really needs no explanation, except to say they are delicious.

Japanese food is great for sharing and if there are a few of you then a platter is a great way to go. We went for the Koji Special Platter 21, which as the name states, is a platter of twenty-one pieces of different kinds of sushi, including sashimi, maki rolls, and nigiri. The presentation is as pleasing as the taste and the salmon sashimi was exceptional. We supplemented our platter with some extra Hammour Sashimi which turned out to be one of our favourite dishes. Then it was time for the show. We took seats at the bar in front of the teppanyaki grill and got ready to watch our dishes being prepared. Not only do you get to see exactly how fresh the

ingredients are, and what goes into to your meal, the teppanyaki grill master is also a master of his tools. Spatulas, knives, salt and pepper shakers, were all part of his showmanship. Tapping on the grill, swirling them in his fingers, flipping them through the air, this is part show and part cooking as your food will get seasoned and chopped in the process. The finished dishes were just as impressive. Misono Chef Special was a mix of beef, shrimp, chicken, and vegetables that couldnâ&#x20AC;&#x2122;t get any fresher off the grill and we also tried the LobsterIse-Ebi. We then moved onto dessert. The Green Tea Ice Cream was an all-round hit

at our table with each person devouring a portion to themselves. We also tried Banana Rolls, which were kind of like spring rolls with banana inside, served with ice cream, a great combination of hot and cold. If you are looking to get away from it all and relax in a calm environment while tucking into a feast of Japanese cuisine, then Koji could be your place in the city where you can get away from it all.

Koji is located in Mashoura Towers, behind HSBC bank in Kuwait City. For more information find them on Facebook, or call 22461882/22461884 for reservations.

FIVE BITES OF DOHA Qatar

After a stroll along the bustling Corniche and in between visits to the Museum of Islamic Art and a desert safari, stop and refuel at these five spots. Breakfast: In Doha, the weekend starts on Thursday night, and Friday brunch is the highlight of the week. Head to one of the Western hotels, like the Grand Hyatt Doha, which has a mix of international and local options. Try salep, a hot, milky drink made of salep flour (the ground roots of a kind of orchid), which is a popular morning beverage. Lunch: Head to the Souq Waqif, where dozens of stalls, cafés, and restaurants within the labyrinthine streets provide ample local lunch options. Eat the street food alfresco; after all, Souq Waqif means “standing market.” Women clad in black

jilbābs and niqābs serve homemade dishes from steaming pots at tables lined with local favorites like h’riss, a dish of chicken with creamy, buttery wheat porridge, and margooga, a vegetable and meat stew poured onto flatbread. For dessert, vendors craft steaming hot crêpes with Nutella or local honey. While enjoying the food, people-watch; shop for clothing, spices, and handicrafts; or stroll the shops of the nearby bird market. Tea: The popularity of karak chai (literally “strong tea”) is almost a national obsession. Tea shops are ubiquitous, as are authentic tea-drinking and shisha experiences. Karak chai is flavored with evaporated milk and served scalding hot. Try Chapati and Karak in the Katara Cultural Village for tea with fresh, hot chapati halwa (a dense sweet

made with chapati flour). Dinner: Just past the Doha Clinic Hospital on Mergap Street is Turkish Central. Diners pass by the swirling meats and flaming brick oven where pita is freshly baked on the way to the upstairs dining room. The family-run place serves some of the best shawarma in town. Down the block are several options for dessert, including the Patisserie Suisse bakery chain and the London Bakery, with Syrian and Lebanese sweets and fresh baked breads. Drinks: Though Qatar has more teashops than bars, it is possible to have a tipple or two. The Jazz Club at the Oryx Rotana serves an array of cold drinks amid a nifty spaceage décor. Cocktails are served by bottleflipping bartenders, plus, there is music every night that is a bit more R&B than jazz. source: thedailymeal.com

RED

The Challenger

Rabih El Asmar Occupation

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

Head of Marketing at Talabat

So, what’s on the menu? Appetizer: Grilled Portobello mushroom and potato sticks with mini hotdogs. Main: Braised maple lamb shank with brown mushrooms and baby carrots. For the side dish, mashed potato or garlic coriander fried Rice. Dessert: Chubby balls and blueberry cheesecake. What drinks would you be serving? Chilled red grape juice, soda and juices, tea, coffee and Nescafe for later. What are you doing for entertainment? Create a play list of popular music which fit guest preferences. Bring new DVDs, classic movies if needed. If all else fails, which restaurant would you order in from to save your dinner party? I would prefer and recommend The Kitchen Restaurant. Almost all of their food is homemade with a twist of style. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? It happened on a smaller scale with less dishes and different setting. It was a huge success!

What type of cuisine would you choose for the evening? Mix European cuisine.

What are some of your best tips for hosting a dinner party and/or gathering? Pay attention to guests and don’t waste time and attention on other details unless necessary. ENJOY! Serve food on time (hot food hot) (cold food cold), don’t try new recipes during the time of the party. Always prepare extra; glasses, plates and food etc. Don’t use plastic during the party. Glass, plate etc, light or candles is an important factor to consider.

ZEEBRGR

YOU’RE DOING IT WRONG Lentils

Lentils are eaten in many parts of the world, but no cuisine has done as much with them, and as artfully, as that of the South Asian subcontinent. The seemingly endless variety of dal - which refers both to dried lentils (and other legumes) and to various spiced stews made with them - can be overwhelming to anyone whose only lentil experience consists of the dull, salty sludge that occasionally gets soupof-the-day status in American lunch joints. Consider the number of regions in and around India, the range of legumes (both whole and split), and the array of spices

used in South Asian cooking, and you’ll get a sense of how many variations of dal exist. What most versions of dal have in common is a last-minute addition known as a chaunk or tarka: whole spices cooked in oil or butter until fragrant. Cooking spices separately from the lentils may sound like a needless step, but it intensifies their essence and results in an incomparably flavorful soup. About those spices: They must be fresh, or the exercise will be pointless. If a whiff from the jar doesn’t make your nostrils tingle, a spice is probably stale. Equally important are the more perishable but no less potent

additions called for in this recipe: garlic, ginger, cilantro, lemon juice and - perhaps most crucially jalapenos. Even if you’re a total wimp and can’t tolerate more than a few Scoville units, add at least one seeded jalapeno. If, on the other hand, you like to impress your friends by dousing everything you eat with Tabasco sauce, add two or even three chiles, and leave the fiery seeds in. Green or Brown Lentil Dal Yield: 8 to 12 servings Time: About 1 hour 1 pound dried green or brown lentils, rinsed and picked over 1 pound fresh Roma tomatoes, chopped 1 or 2 medium fresh jalape & ntilde;os, seeded and minced 2 inches fresh ginger, peeled and minced or grated 3 garlic cloves, minced 2 teaspoons ground coriander 2 teaspoons ground turmeric ¼ cup grapeseed or peanut oil ¼ cup (½ stick) butter 1 tablespoon cumin seeds 1 cinnamon stick 4 whole cloves 2 medium yellow onions, chopped ½ teaspoon ground cayenne pepper 1 bunch cilantro, roughly chopped, thick stems discarded Salt and black pepper Juice of 1 lemon Cooked basmati rice for serving (optional)

1. Put the lentils, half the tomatoes and the jalapenos, ginger, garlic, coriander and turmeric in a large pot; add enough water to cover by 1&frac12; inches. Cover, bring to a boil over high heat, then reduce the heat to medium and simmer until the lentils are almost tender, about 30 minutes. 2. Continue cooking the lentils while you put the oil and butter in a medium saucepan over medium heat. When the butter melts, add the cumin seeds, cinnamon stick, and cloves and cook, shaking the pan occasionally, for 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the cayenne and 1 cup water; bring to a boil over medium-high heat and simmer for 1 minute, then turn off the heat. 3. When the lentils are fully tender, partially purée them with an immersion blender (or leave them whole if you prefer). Stir the onion mixture into the lentils along with the remaining tomatoes and the cilantro. Season liberally with salt and pepper. Simmer for 5 minutes, then turn off the heat and stir in the lemon juice. Taste and adjust the seasoning, and serve hot or warm over basmati rice, if desired. (Store leftover dal in an airtight container in the refrigerator for up to a week.) WASHINGTON POST

CARINO’S

E A T

COPPER CHIMNEY A feast fit for a Moghul

There’s a new destination for Indian food at the Bida’a strip, adding to the many culinary delights already on offer there, bringing authentic North Indian cuisine to Kuwait in royal style. Copper Chimney – that name just conjures up images of traditionally cooked sumptuous feasts – offers a tribute to the extravaganzas of the ‘Grand Moghuls’. In 1972, Jagdish Kapur, a Bollywood filmmaker and food connoisseur, opened the first Copper Chimney in Worli, Mumbai. He wanted to bring the robust flavours of the North West Frontier and Northern India, and the fabled roadside ‘dhabas’ of Punjab to the rest of India and, with the opening of Copper Chimney in Kuwait, now the rest of the world. As you step into Copper Chimney you’ll be

greeted warmly and cordially by the staff. We opted for one of the booth tables that line the front window, so we could really settle in for our feast. The décor brings together earthy tones of orange and brown with exposed brick and copper fittings like the lamps. Traditional Indian art adorns the walls and lining the wall as you head upstairs you’ll find a collection of bells. The gentle plucking of sitar music completes the atmosphere of warmth and tradition. The upstairs area can be reserved for private functions and sits between fifteen and twenty people, and this being Bida’a strip, they also offer outdoor seating for those cooler months. As we browsed the menu we snacked on freshly-made poppadum, served with three sauces, mint, pickled chili, and tamarind. Behind

a window at the far end of the restaurant is where they do all the grilling and bread making at Copper Chimney. We watched as Kadak Roomali was prepared – paper-thin bread roasted on an inverted griddle – and then served in a bowl shape topped with spiced Indian relish. We also tried Papdi Chaat, wholewheat crackers, potatoes and seasoned yoghurt, topped with mint and tamarind, a popular street food in Delhi. Dilli Ki Aloo Tikki is a crispy potato cake-like patty with the addition of green peas topped with tamarind and mint dip - very tasty. Then of course there was everybody’s favourite appetizer, Samosa. Cumin tempered potatoes and green peas in crisp pastry shells are as fresh and flavourful as you’ll find anywhere. Then it was back to watching through the window as we watched our Tandoori dishes being prepared. The guys working the grill are experts and make cooking up the most delicious and moist grilled meats look effortless. Murgh Kalimirich is boneless chicken marinated in yoghurt and black pepper that showcases the quality of the ingredients with its minimal flavours and was one of our favourites due to its simplicity. Chakori Kabab is a chicken kebab in a marinade of green herbs and a hint of fenugreek. Personally I can never have tandoori without including the specialty of Amritsar (the historic city of Punjab), Chicken Tikka. At Copper

Chimney this dish is outstanding. If you’re more of a lamb lover when it comes to grilling, then you will love the Burrah Chop; a house specialty of cinnamon scented lamb chops with zesty spices that are succulent and full of flavour. We were then served some of the wonderful breads on offer at Copper Chimney. The classic Naan of traditional refined flour bread baked in the tandoor and the Lassoni Naan, with a sprinkling of garlic, were both baked to perfection and everything you want from a Naan. For something a little different we tried the house specialty bread Roomali Roti, which is delicate handkerchief-thin bread tossed and cooked on the inverted griddle and Pudina Parath, a mint flavoured, crispy layered wholewheat bread that was delightful.

And what better curry to scoop up with these breads than Murgh Makhani, the immensely popular Copper Chimney Butter Chicken. Boneless pieces of tandoori chicken simmered in a tomato and butter flavoured gravy and accented with dry fenugreek put this up there with the best butter chickens we’ve tried. We also tried the Parda Gosht Biryani, a pastry sealed pot of saffron rice and lamb where the lambs melts in your mouth and the rice delivers a perfect flavour complement. For dessert we had Jalebi, which are small deep-fried wheat flour pretzel shapes soaked in sugar syrup and served with rabdi-Indian clotted cream for dipping, and Gulab Jamun, which are balls of thickened milk, fried and soaked in saffron sugar syrup that originated in

North India but it now a nationwide favourite. But it was Malai Kulfi that was the winner for us – homemade Indian ice cream that is so lush and creamy you may have a spoon duel if you’re sharing like we were! Copper Chimney brings the culinary delights and traditions of Northern India and delivers an authentic dining experience that feels truly traditional but perfectly of our times.

Copper Chimney is located on Bida’a Strip. For more information visit: www.copperchimneykuwait.com or call 222 63 114 for reservations. Find out more : www.facebook.com/CopperChimneyKuwait.

YOU CAN TELL A REAL NEW YORKER By how they take a slice to go

Every New Yorker has a slice joint, a place they personally identify with the quintessential New York City slice. This isn’t the place they’d necessarily go for a pie, mind you. But the place that famished or full, they’d seek — the place they’d say you have to go when asked where to get the premier New York City slice. For many, that place is Joe’s Pizza in Greenwich Village where it was founded

by Pino “Joe” Pozzuoli in 1975. The tiny slice joint on Carmine Street is hardly bigger than one of the pizza boxes you’d take a few slices to go in and is still owned by Joe, now 73, though it’s been managed by his grandson Savatore Vitale for some time. In this interview, Vitale discusses how he prefers to eat a slice, whether there’s a truer New York City slice experience (with red pepper flakes or without), how his grandfather eats his pizza, and how real

New Yorkers eat a slice. Do you use red pepper flakes and what’s your feeling about them and how they contribute to the experience of eating pizza? I don’t put anything on my pizza. I don’t put on the red pepper flakes because it spices it up, which isn’t for me. But some people like it. Red pepper flakes, Parmesan, and oregano — those are the only three things we put out there at Joe’s. Which is a truer experience? I never put anything on there. I like the way the pizza tastes by itself, the sauce, the cheese — for me, pizza isn’t supposed to be spicy. It’s like when you see people put Tabasco on their pizza. I don’t get it. It’s a truer experience to taste it the way we made it. And when you’re tasting our pizza for the first time, you should not put anything on it. The red pepper flakes, that’s for if you want to change it up a little bit. You taste it with nothing on it first. Or sometimes, if you’re using them, [it means] the pizza doesn’t taste as good as it should and you want to make it taste better, you know? What about your grandfather, what does he think? I’ve never seen my grandfather put anything on a pizza in my life. He won’t even reheat a pizza. There’s no reason for him to put anything on his pizza. He’d rather make fresh pies for people. Do you have any feelings about people who don’t use them? To each his own I guess, but normally, you can tell the real New Yorker by how he comes in and gets his pizza. A regular slice on a plate with nothing else on it, folded in half and out the door… that’s a New Yorker on his way to work. source: thedailymeal.com

CRIMSON GARDEN

DEEP DISH

Name: Dari AlHuwail Restaurant: Hashtag Burger Title: Burger Flipper and Co-Founder

What do you like most about Kuwait? It’s home! I love it all, but the ocean has a special place in my heart Where is your favorite place to shop for food and ingredients in Kuwait? TSC, CARREFOUR What is the one ingredient in food that you think makes all the difference to the taste of the whole dish? Hot chili peppers! What food most reminds you of your mother’s house, and why? Chicken Machboos! If I ask grandma what we are having for lunch tomorrow at our weekly gathering, her answer will be “Machboos Deiyaay”! What do you do to relax in Kuwait? That would be the boat ride back to shore after a long day of environmental work with the “Guardians of the Sea”, Kuwait Dive Team. If you were to leave Kuwait and could take only one memento with you, what would it be? This is a tough one really! I hope that day won’t come.

Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them? Many people really! I have, however, had the pleasure to meet with Humanitarian Dr. Abdulrahman AlSumait (Prayers for his speedy recovery inshallah) and accompy him on a short trip in Kenya. Still, I’d love it if he could join us at home for a meal. I’d want to serve him my burgers. What experience most defined your decision and desire to get into the food industry? Working at Solo Pizza Napulitana with my dear friends spreading dough and creating authentic Italian Pizza. After all, Amr, owner of Solo Pizza Napulitana, is my partner in crime at Hashtag Burgers If there was one meal you could eat every day without consequences, what would it be? I’m a ‘variety and mix it up’ man who likes to try new things, but if that was the case I would want to travel the world and eat authentic dishes from each country! Not sure that was the answer you were looking for there, but hey!

CRIMSON GARDEN

INFAMOUS CHEF FEUDS III

Gordon Ramsay vs Marco Pierre White While some chefs revere their relationships with their mentors to such a high degree that it results in an allout Top Chef blubberfest, other mentor/ protégé duos have more of a Luke Skywalker/Darth Vader relationship. Case in point: Gordon Ramsay and his mentor Marco Pierre White. It’s White from whom Gordon has learned his particularly caustic and abrasive brand of kitchen demeanor, and he turned it right back on his mentor during his rise to fame. The most notable attack was an evil genius move by Ramsay, which involved stealing the reservation book at Auburgine (which could seriously eff over a restaurant back in the day) and blaming it on White. The accusation blacklisted White with some important Italians, while buoying Ramsay, so it was especially obnoxious when Ramsay later confessed to the whole thing with a sneer. More recently, the two have

sniped at one another’s forays into celeb chef-dom and restauranteur-ing. But, really, this fight is world-weary, decades old, and makes us want to take a nap. Everyone loses. Martha Stewart vs Rachael Ray Oh, did you think we were forgetting about the girlfights? Homemakers have claws, friends. In 2009, Martha responded to a question about her new, younger, EVOO-slinging competition Rachael Ray by asking: Competition? What competition? Martha’s points: 1. Rachael can’t bake. 2. Rachel is an entertainer while Martha is a teacher. 3. Rachel basically ripped off and reworked Martha’s old recipes for her own cookbook. So THERE. Rachel’s response? Surprisingly graceful! She commented, “It’s true. It’s 100 percent true. Why would that make me mad? Her skill set is far beyond mine. It’s simply the reality of it. That doesn’t mean that what I do isn’t important.”

Is having an unbearably grating voice important? Just wondering... Jean-Christophe Novelli vs Toby Young So, this one time, food critic Toby Young was judging food by JeanChristophe Novelli’s students on the British version of Hell’s Kitchen, and got so wasted and cranky that Novelli BANNED him from ALL of his restaurants FOR LIFE. “They were invited onto the show as dinner guests but all they did was get steaming drunk. They couldn’t even walk by the end of the evening,”Novelli told The Independent. “I’m bothered because it hurt the contestants. They were excited at critics trying their food, but [Kate] Spicer and Young were just sarcastic and obnoxious. I’ve now banned them from my restaurants.” Kate Spicer, Toby’s partner-in-crime during the incident offered, “I can see why he was upset by what we said, but the food was bad. source: www.thebraiser.com

RICE

HOW TO PROPERLY TASTE OLIVE OIL

Olive oil is a kitchen staple for any cook, but we often spend little time choosing our oils. Like a great wine, the terroir, production, and particular olive varietal used can have an impact on the flavor and how it would pair with a particular dish. In the video above, Eataly’s oleologist (yes, this is a real profession), Nicholas Coleman shows how to properly taste olive oils to pick

up the subtleties and differences. He says, “When we taste oil, you always want to put it in the palm of your hand and you want to taste it on its own, just like you would a glass of wine or a piece of cheese to see the flavor profile and that’ll give you ideas on how it’s going to function with the food.” You hold the oil in the palm of your hand in order to warm it, put your other hand over the oil and move it around for

30 seconds prior to tasting — this action allows the aromas of the oil come out. He warns against bias — color has no bearing on the flavor or quality of an oil, so professionals will actually taste out of blue glasses in order to minimize any color influences. Coleman’s advice is to taste each slowly, slurp the oil to aerate it, and then decide based on your own preferences. thedailymeal.com

MEEM

E A T

b+f BURGER BOUTIQUE

Reopened, revamped, recycled, ridiculously good

Burger Boutique opened in 2005 and developed a loyal following pretty quickly. It was the first dedicated burger joint in Kuwait and this focus was evident in how good the burgers were. Others of course followed suit and now Kuwait has more burger places than you can shake a stick at. So when Burger Boutique reopened last month, after being closed for a year, we wanted to know whether it still had that special something. From what we found, they still have it, plus a whole lot more. Those expecting the same Burger Boutique will be in for a surprise, but trust us, one they’ll like. The location has changed (directly opposite the old place) the logo has changed, the color theme has changed, the menu has changed, the concept has changed; the only thing that hasn’t changed is the quality of the food.

They now have an in-store bakery where they bake all their own burger buns – potato rolls, whole wheat sweet potato rolls – and hot dog buns (they also bake the buns for Slider Station here too). Building on this, they also make their own pickles, jalapenos, sauces, smoke and flavour their own bacon, have cheese made to their very own specifications and even make their own sausages! They pretty much make everything they can themselves. The beef is grass-fed, certified organic and the fries are cooked in healthy canola oil, the ketchup is even organic. There are no preservatives, no nitrates, no GM foods; as the menu attests ‘it’s natural’. It doesn’t stop there; the menus are printed on recycled cardboard boxes, the napkins, cutlery, and wrappers for the burgers are all made from recycled material too. When the menus become damaged they then get recycled to make bill holders to

present the cheque to the customer in. Burger Boutique screams organic, natural, quality. Another thing they also provide is transparency. A large window provides a view of the bakery where you can see all the buns being baked, which is pretty much a twentyfour hour operation. The grill area is also open and there for all to see. They want you to know the quality of the ingredients and how the fresh it all is. They offer eight signature burgers and eight sliders on the menu. We loved the Bacon Swiss and the Green Chilli burgers. From the sliders we had Room 22 and went crazy for the Under The Sea, which is a fried fish filet, with citrus tartar sauce, served on a red bun. But for the creative amongst you out there, they also offer a chance to build your own burger; first choose organic grass-fed beef or chicken; then decide if you want a potato roll, whole wheat sweet potato roll, or a lettuce wrap; then choose from cheeses like Tillamook Cheddar, Black Truffle White Cheddar or good old American; then sauces including Green Chilli Aioli, Smoky BBQ Ranch, or Portobello Cream; free toppings include House Pickled Chili or Cucumber and House Sweet Relish; finally there are premium toppings such as Hickory Smoked, Apple Wood Smoked, or Maple Chipotle Candied Bacon, Caramelized

Onion or Fried Organic Egg. This allows the choosy eater to order exactly what they want and the creative eater to truly indulge and experiment. You could have a different burger every time no matter how many times you visited Burger Boutique. To go with the burgers you can choose from a variety of fries such as Herb, Cajun, or Dynamite, which come topped with house made chili, cheddar, bacon, roasted onion, and jalapeno & chipotle ranch, that are every bit as good as they sound. There are also Sweet Potato Fries and Pommes Noisettes, which are little balls of mashed potato that are then fried. To go along with the fries they also have some ‘accessories’ – Maple Sticky Buffalo Shrimps (Just like OFK), Onion Rings and Mushroom Poppers are both breaded in Panko which give them a crunch and lightness like no other breadcrumb can, then there are the Jalapeno Bottle Caps, which are slices of jalapeno, breaded and fried and served with honey mustard. Warning, these are addictive! The Hot Dogs are delicious, which is understandable as they make the sausages in-house. We went for the New Yorker, which comes with organic ketchup, mustard, mayo, house sweet relish, fresh jalapeno, and sauerkraut.

For those watching the waistline, Burger Boutique offers the option to Zap It. What this means is that you can choose lean grass-fed beef, fat free cheese, and low fat sauces and dressings for your burger. You can even zap your fries, which means they will be air-fried using 60% less oil. This cuts the calories but tastes just as good. We struggled to tell the difference. After you’ve finished and settled the bill, you’ll probably (if you’re like us) be thinking of dessert. There are none on the menu but worry not, you’ll be encouraged to stop by the Skinny Cloud counter on your way out. This is a brand new concept being offered by Burger Boutique. Skinny Cloud is an ice-cream like treat that is billed as being ‘half the guilt, twice the fun.’ First choose a flavour of Skinny Cloud, then choose fillings. They will then be loaded into a machine that looks a little like a drill that will swirl your Skinny Cloud and your filling together – you’re essentially creating your own ice cream! You can then choose toppings. At the recommendation of Burger Boutique’s infamous Vilas, we went with Peanut Butter Skinny Cloud and swirled in Maple Chipotle Candied Bacon. Amazing! French Vanilla, swirled with frozen Dally’s Chocolate Pudding (from the Slider Station dessert menu) with white chocolate topping was also delicious, and devoured.

Behind the Skinny Cloud counter you may recognise the old Burger Boutique door, which has been reconstituted and now adorns the wall in a very stylish manner. This nod to the past that is present in the newly opened Burger Boutique is fitting. It’s all changed here but they know why they were loved in the first place, and that certain something is definitely still there, only more so. For those who haven’t tried Burger Boutique before, you should; for those who loved the old Burger Boutique, accept change, and you will love the new Burger Boutique even more. We don’t see how anyone couldn’t.

b + f Burger Boutique is located on Mezzanine II, Arraya Mall, Sharq. For more information visit www.burgerboutique.com or call 22299775. Follow them on twitter @BurgerBoutique_.

CHEF CHAT

BAHIG EL AKOUM

Restaurant: Zone Restaurants Complex Title: Executive Sous Chef

MY STUFF

Tea or Coffee: Coffee (chefs work long hours!) My Breakfast: Grilled cheese with fresh honey My Knives: Green knives - vegetable knives Most overused spice: Lebanese 7 in 1 spice (ground black and white pepper, cinnamon, allspice, cloves, nutmeg and coriander-livens up most dishes!) Favorite Travel Destination: Turkey Dream Car: BMW z4 Favorite Food Aroma: Fresh rosemary

When did you first get into cooking? I would say that would be pretty much all my life. (Lebanese are known for their love of good food). Where were you before you came to Kuwait? I worked in a renowned Lebanese restaurant in Russia, before coming to Kuwait. If you could choose, what would your “last supper” be? I couldn’t possibly pick one! I love to keep healthy, so I’ d go with fresh ingredients, simple cooking methods and superior taste every time. Describe your favorite dish from your home country. Shish Barak - a traditional Lebanese meal consisting of dough rolls stuffed with mincemeat and cooked in yoghurt. Name three ingredients you can’t live without in the kitchen. Water - the most basic - we can’t live without water! Spices - especially my 7 in 1 mix Vegetables - to add depth and flavor to any dish What is the most important part of a sandwich? The middle part—where the filling and bread combine. How does your personality differ inside and outside the kitchen? I am always extremely focused at work. Each area of operation is under my supervision and I am responsible for the food and experience - I try to ensure that our patrons are always delighted. Out of work, I am a lot calmer and some would say “friendlier!” What are the best and worst parts of being a chef? The most amazing part of being a chef is to have happy customers. The worst part would definitely be the hours…it’s not easy to strike a balance between personal and professional life. What are your passions outside the kitchen? I love cars and hunting. If you weren’t a chef, what would you like to be? I would have loved to be an officer in the army… A totally different career! What came first; the chicken or the egg? According to a leading scientist’s study only proteins are found in a hen’s ovaries... As the chicken ovaries are necessary for the formation of the egg, it stands to reason that’s it’s a joint effort. Eggs only exist when they are inside a chicken!

NOODLE FACTORY

ROOFTOP GARDENS

BrightFarms wants to help grocers keep their customers close and their produce even closer. Nobody ever complains about vegetables being too fresh. Not shoppers, who increasingly seek out high-quality, locally sourced produce, and certainly not grocers, for whom freshness means longer shelf life and less waste. What both cohorts do grouse about is the cost and difficulty of getting the freshest possible food. Volume distributors are rarely right across town, and every highway a shipment of tomatoes has to traverse on its way to market brings it closer to spoilage. In an industry that loses an average of 6% of its produce to waste, cutting distance can directly boost dollars. Paul Lightfoot wants to help grocers

eliminate distance. His company, BrightFarms, has deals with more than a half-dozen chains to build and manage hydroponic greenhouses on store rooftops, parking garages, and empty lots. There, farmers trained by BrightFarms will grow tomatoes, lettuce, and a mix of herbs-which can be delivered directly to shelves after harvesting. The partnerships provide the freshest possible produce, as well as consistency in pricing. Stores constantly struggle to respond to market volatility: A drought in California can make the cost of lettuce jump overnight, while a freeze in Florida can send tomato prices soaring. “To make the same amount of money, you have to be on your toes about when to adjust prices,” says Christian Haub, who served

as chairman of the board of A&P and is now a senior adviser to BrightFarms. “And you have to persuade consumers, who have no idea there is a supply issue in California, you’re doing it for a good reason.” What sets BrightFarms apart from other urban-farming enterprises is its business model. Lightfoot, 42, spent a decade developing retail software before joining BrightFarms in 2011. “I’m a business supplychain guy,” he explains. “I just happen to also care about the environment, so I spent years looking for something I could make money on.” Lightfoot’s innovative arrangement allows grocery stores to pay nothing to build the farms. Instead, they sign a 10-year contract to purchase their lettuce, tomatoes, and herbs from BrightFarms, with a guarantee that prices will never exceed average inflation. According to BrightFarms’s projections, if future price increases mimic historical patterns, its produce will cost a fraction of market rate by 2030. In an industry where margins average just 1% to 2% per year, those savings would have a significant impact on grocers’ profits. That promise of a boosted bottom line attracted Oklahoma City-based grocer Homeland, which signed a deal to put a 40,000-square-foot farm atop a parking lot adjacent to one of its 76 stores. BrightFarms also won over McCaffrey’s, an upscale New Jersey chainlet; has letters of intent with 13 other retailers; and will be building a 100,000-squarefoot farm in Brooklyn, New York, that will grow up to a million pounds of produce each year. That’s a lot of highway miles cut out of the vegetable procurement process. “Our banner is ‘a fresh experience,’” says Homeland CEO Darryl Fitzgerald. “And it doesn’t get any fresher than growing it next door.” Distributed by MCT International

GULF NET

HE’LL BUY YOU DINNER If you’re pretty enough, says science

A recent study from the University of St. Andrews in Scotland researched couples on dates and their expectations for who would pay (and the motivation for those expectations.) The not surprising part (that we hoped would not be true): men are willing to pay for a date if she’s pretty. The more surprising part: The more attractive a man is, the more women expect him to pay. Also: people who thought themselves attractive also said they deserve to be treated.

This is kind of one of those no duh studies that you feel like you could have written, and for only $30. (Assuming that’s how much the last dinner you had to pay for cost, on an unsuccessful date.) But let’s keep this in mind: if you’re on a date with someone and she expects that you pay, she might think of herself as quite the catch. (Maybe she is.) And if your date offers to pay, he might be into you. If she doesn’t expect you to pay, she might not be attracted to you. A bunch of maybes about something that daters have expected all along. Thanks, science. source: thedailymeal.com

FAT BURGER

PERFECT YOUR FRENCH MACARONS

Recipe from Les Petits Macarons: Colorful French Confections to Make at Home (Running Press, 2011) by Kathryn Gordon and Anne E. McBride. Preheat the oven to 300ºF. Pulse your almond flour, salt and confectioners’ sugar in the bowl of a food processor four times, for four seconds each time. (If you do it for too long the mixture will get pasty.) Sift your dry ingredients over a piece of parchment paper. Make sure the holes of your sifter are not too large or it will result in lumpy macaron tops! Place your powdered egg whites, granulated sugar, cream of tartar and aged egg whites in the bowl of your electric mixer. With a hand whisk, incorporate until everything is combined and a little frothy. Then attach the bowl to the mixer and whisk on mediumhigh speed until glossy stiff peaks form (about 8-11 minutes). A good test to check if your meringue is ready, is to hold the bowl upside-down. If your meringue doesn’t slide or move, you are ready to go. You can also tell your meringue is ready when the whisk leaves deep tracks in the bowl when rotating. With your spatula, fold the dry ingredients into the meringue until you reach what we like to call the “unique macaronnage stage.” It is important to fold the different components just enough, but not too much, or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture a few inches above the bowl with the spatula. If it retains a three-dimensional shape, fold it

again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous drip. If you are adding food coloring, make sure to add when the dry ingredients appear to be just incorporated. Pipe the macarons 1 1⁄2 inches apart on a silicon baking sheet. Slam the baking sheet onto a flat and stable surface to remove the excess air (slam six times, from six inches above the table). If you like, you can dip your finger in water and smooth the tops even more. Place a second baking sheet underneath the first and pop them in the oven -- this helps keep the macarons from burning. Next, set the tray aside for one hour, or until the skin forms. This helps form the feet. Once your skin has formed, place macarons in the oven for ten minutes. (You may need to add a minute or two depending on how large you piped your shells. I make mine two inches, and bake the macarons for ten minutes at 300º). To test if the macaron is done, carefully try and lift one macaron off the baking sheet. If it just lifts, but sticks a little, your macaron is ready to go. Cool completely before removing and filling. If the macarons darken too quickly, put a wooden spoon in the door of the oven to prop it slightly open. If you overcook your macaron, don’t fret. Overcooked is better than undercooked -- undercooking leads to sunken tops. If you have trouble removing the macarons from the baking sheet, try placing a few drops of water under the silicon mat. If that still doesn’t work, place the macarons in the freezer for fifteen minutes. They should pop right off. Then fill them, and enjoy. source: www.food52.com

POTBELLY

E A T

THE BUTCHER’S DEN It’s all about the beef

Walking into The Butchers Den, there is no mistaking what kind of restaurant you’re entering. The name alone will probably point you in the right direction, but one word echoes through the décor, the menu, and subsequently your appetite – beef! Located at Al-Bida’a Strip, The Butcher’s Den occupies two floors with very distinct personalities. The first thing you’ll encounter downstairs is the wallpaper. This Andy Warhol work, entitled Cow Wallpaper [Pink on Yellow], 1966, lets you know what you’ll be in for – classic steaks served in a contemporary setting. It’s fresh, bright and modern. The upstairs, which has a warmer, cosier feel than downstairs. It is available for private functions and reservations and can be divided into two separate rooms. They have a small open

kitchen area upstairs, too, for live cooking shows. At the top of the stairs you’ll find a conveyor belt, the kind normally employed in running sushi places – at The Butcher’s Den porcelain cows, painted by a variety of artists, ride around the belt instead of raw fish. It’s all about the cow here! Taking our seats downstairs, our appetizers were waiting for us. Cotton Candy! It was such an oddball thing to find waiting on the table and we loved it. After we’d polished it off, we moved onto the first courses. The Onion and Spinach Quiche imparted great flavors from such humble ingredients and the Leek, Shallot & Cherry Tomato Tart was delicious and, served in a mini cast-iron skillet, looked great, too. But I know what you’re thinking, all I’ve been talking about is cows, so where’s the beef? Wagyu Carpaccio was unlike any Carpaccio I’ve ever tasted. At The

Butcher’s Den they serve it with rocket and figs. The slivers of beef melt on the tongue leaving an incredible flavor, and a taste for more. Dominating the menu at The Butcher’s Den is the choice of meats. They offer Australian Wagyu of varying grades, USDA organic and Argentinian under their Speciality Meat Cuts section, then a USDA CAB (Certified Angus Beef) section and finally USDA Prime Cuts. Each section carries different cuts of beef. We tried an Argentinian Ribeye, an Organic fillet and a Wagyu Striploin Red (6 -7 grade). We opted to take the steaks medium and without rubs or glazes. Beef this good doesn’t need such things. We were served sauces such as Béarnaise, Mushroom, Peppercorn and a Mixed Berry Jalepeno sauce. I tried these and they were good, especially the mixed berry, but the meat

didn’t need these either. Then came the two dishes that we’re probably still talking about as you read this; the USDA CAB Short Ribs had a smoky, sweet glaze that made the meat black on the outside. When you sliced through the meat, it fell off the bone with ease revealing a pink succulent center. I managed to refrain myself from gnawing at the bones when the meat was finished! Then came the daddy of all steaks; a Wagyu Fillet Black (8-9 grade). My attempts to explain exactly what this meant to the table were put to shame by The Butcher’s Den manager Denzel’s knowledge. Wagyu, he told us, literally translates as Japanese Cow. It is a way of raising cattle, once almost exclusively in Kobe, Japan, that ensures great marbling and naturally enhanced flavor, tenderness, and juiciness. The cattle are fed milk, cheese and, for the last 300500 days of production, are grain-feed. The grade refers to the amount of marbling on a scale of 1-12. That’s pretty much how I’d said it, I’m sure!

It’s hard to describe the amount of flavor a piece of meat with no sauce, marinade, glaze, or rub can have. As you’re eating it you realize the flavors are coming from the meat itself. It doesn’t taste merely of beef, but so much more. The meat is so tender and you’ll find yourself not wanting to swallow, savouring every chew as it releases its flavor. The sides on offer at The Butcher’s Den are subtle and serve as perfect accompaniments to the meat cuts. The Beetroot & Turnip Slaw was crunchy and light and the Crispy Parsnip Chips were a unique alternative to potato chips. We opted mostly for greens, preferring to fill up on protein (aka damn tasty beef) rather than carbs - Wilted Chard and Baby Marrow partnered well with all of the meats. The Charred Glazed Figs added a touch of sweetness and was my favorite side. And so with a heavy heart we moved onto dessert - we were leaving the meat behind and

that saddened me a little. I was roused a little by the Chocolate Chip Waffles with Vanilla & Dark Chocolate Ice Cream, but I was still thinking about beef. Then it arrived… Bacon & Chocolate Chip Cookies! Yep, you read it correctly. That was bacon in a cookie. I couldn’t have been happier. Served on slate, with a cup of milk adorned with a sugar coated vanilla pod, the three cookies just looked like regular, albeit warm and still soft, cookies. But those little bits of beef bacon were waiting inside to tantalize my taste buds, combining with the chocolate to deliver a warm, salty, sweet delight. From four of us eating, we were divided 50/50 on this concept. That was fine by me; I got to devour more of them. The Butcher’s Den is located at Al-Bida’a Strip. For more information visit their Facebook page www.facebook.com/TheButchersDen or follow them on twitter @ButchersDen For reservations or queries call 2226 3140.

ALACANT ICE CREAM A scoop of the good stuff

Remember ice cream? It’s what we used to eat before the onslaught of frozen yoghurt places threatened to turn Kuwait into a no-fat zone! Ice cream used to be a simple pleasure. Before guys from Vermont started throwing anything they could find into the mix and coming up with zany names, before American companies hid behind umlauts, pretending to be Scandinavian, to make their products more exotic. Before all that there was simply ice cream. Everybody has a favorite flavor. It can be a defining characteristic of a person. Where others are offering evermore flavors and combinations, Alacant, a premium Spanish artisan ice cream maker, prefers to keep things simple.

Their core line consists of fruit ice creams. Fresh, punchy ice creams like lemon, orange, melon, and mango. They also offer chocolate and coconut, too. I avoid using the word flavors here as it doesn’t really hold true of Alacant. This is real ice cream made using traditional methods and ingredients. They have established a rigorous selection process through which only the choicest ingredients providing the greatest guarantee are selected: base products that maintain all their freshness and naturalness without preservatives. But it isn’t just the ice cream itself that sets it apart from the others; the way it is served is also unique. Each ice cream comes packed into its namesake’s fruit. They take the highest quality, freshest

fruits, carve them out and load them up with ice cream. The most impressive of these is the melon ice cream that comes as a wedge of melon with the ice cream replacing the flesh of the fruit. You could almost imagine a full melon, filled with ice cream, was sliced open and served. When you scoop up a spoonful you’ll discover a rich, creamy, but not at all heavy, ice cream with real fruit chunks hidden within. But don’t let that rich creaminess scare you off. Alacant ice cream is made with skimmed milk and is an excellent source of calcium and Vitamin B2. Part of their process is manual, a traditional process that consists of gently whisking at low temperatures to get that texture and creaminess. This avoids ice crystal formation and is characteristic of authentic ice creams. Alacant ice cream is available in Kuwait though delivery only at the moment. They deliver to the whole of Kuwait (including the chalet areas), and will be available in fine supermarkets and restaurants soon. Future plans also include Alacant ice cream shops here in Kuwait where you can stop by and enjoy some tasty, artisan Spanish ice cream. If you’re bored of the frozen yoghurt scene, sick of overly complicated ice creams and are looking to rediscover one of the simplest pleasures in life, Alacante will help remind you what simplicity means. So go ahead, grab a spoon!

For more information on Alacant ice cream visit www.heladosalacant.com To order call 182 2288 EXT: 305 or call the hotline on 97281110.

VIVA (ARABIC)

CHEF CHAT

CHEF NIKOM

Restaurant: Ubon Title: Head Chef

When did you first get into cooking? At the age of 23. Where were you before you came to Kuwait? Ubon, Thailand If you could choose, what would your “last supper” be? Amrita Food (food granting immortality) Describe your favorite dish from your home country. Steamed sticky rice with fresh beef salad. Name three ingredients you can’t live without in the kitchen. Salt, sugar and vinegar. What is the most important part of a sandwich? Bread.

MY STUFF

Tea or Coffee: Coffee. My Breakfast: It’s brunch for me, I rarely have breakfast. My Knives: None in particular, I sharpen my knives. Most overused spice: (Herb) Coriander. Favorite Travel Destination: South Africa. Dream Car: Tractor. Favorite Food Aroma: Jasmine.

How does your personality differ inside and outside the kitchen? I’m usually calm whether I’m in or out of the kitchen. What are the best and worst parts of being a chef? The best part is when guests appreciate my food, and compliment it. However the worst part is when you have to replace an ingredient for a dish due to its scarcity in the market. What are your passions outside the kitchen? Gardening, I love to grow my own plants and use some in my meals. If you weren’t a chef, what would you like to be? That’s a tough question, however if it weren’t for cooking I think I’d find myself in farming. What came first; the chicken or the egg? The chicken of course.

BRASSERIE

THE COCA COLA CAKE t t t t t

Nothing says BBQ to me like â&#x20AC;&#x153;Texas,â&#x20AC;? and nothing says â&#x20AC;&#x153;Texasâ&#x20AC;? to me like a favorite Southern dessert: the Chocolate Coca-Cola cake. Rich, dense, moist and chocolately; this decadent dessert has the power to turn enemies into friends, friends into lovers and pessimists into optimists. This is the best chocolate cake that you will ever eat. Period. Ingredients (cake) *Recipe serves approximately 15-20 t DVQT TVHBS t DVQT BMM QVSQPTF GMPVS t DVQT TNBMM NBSTINBMMPXT t DVQ TBMUFE CVUUFS t DVQ WFHFUBCMF PJM t UBCMFTQPPOT DPDPB * MJLF Ghirardelli, though my mom swears by Hersheyâ&#x20AC;&#x2122;s) t DVQ $PDB $PMB t UFBTQPPO CBLJOH TPEB t DVQ CVUUFSNJML t FHHT t UFBTQPPO WBOJMMB FYUSBDU Ingredients (icing)

DVQ TBMUFE CVUUFS UBCMFTQPPOT DPDPB UBCMFTQPPOT $PDB $PMB PVODFT DVQT DPOGFDUJPOFS T sugar (a.k.a. powdered sugar) UFBTQPPOT WBOJMMB FYUSBDU

Directions Cake: Preheat oven to 350 degrees. In a bowl, combine: sugar, flour and marshmallows. In a saucepan, add: butter, oil, cocoa and Coca-Cola. Stir frequently and bring to a boil. Pour over dry ingredients (sugar, flour, marshmallows), blending well. In a separate bowl, combine: baking soda and buttermilk, then eggs and vanilla. Whisk briefly, then fold in to batter, mixing well. Pour in to a greased 13â&#x20AC;&#x2122;x9â&#x20AC;&#x2122; pan (can use aluminum) and bake for 35-45 minutes, set the timer for 40 minutes. While cake is baking, begin making icing (recipe below). Once cake is ready, remove from oven. Delicately prick holes in to cake (using a toothpick), then ice immediately. This will allow the icing to seep in to the cakeâ&#x20AC;&#x2122;s crevices. Icing: In a saucepan, combine: butter, cocoa and Coca-Cola. Stir frequently and bring to a boil. In a separate bowl, add confectionerâ&#x20AC;&#x2122;s sugar. Pour boiled ingredients over confectionerâ&#x20AC;&#x2122;s sugar and blend well. Add vanilla extract and continue to mix until icing is smooth and free of clumps. Evenly spread over hot cake.

*When cake has cooled, cut in to squares and serve. Cake can be stored in or out of fridge, covered. source: www.thedailymeal.com

SNYDER’S (Snyder’s HMO)

ENLIVEN YOUR SESNSES In Marrakesh

SLEEP: At the lux Riad El Fenn in the heart of the Medina, rooms are large and airy with high ceilings yet super private and quiet with baths fit for Romans. “They think of everything before you have time to. Whether it’s tea and delicious cakes around the courtyard when you need the extra energy to face the souk or dining on the organic culinary delights at the rooftop restaurant, the hotel is very hard to leave.” Maison 27 is a haven from which to explore the bustling city and surrounding Atlas mountains. Part of a beautiful development by renowned architect Charles Beccora, this English-owned

private villa is beautifully decorated and comes with a large pool in the garden and a lovely daily who provides breakfast, lunch and dinner according to your wishes. For those wanting to disconnect from the world, Kasbah Ourika is your place. Located on a hilltop above the Ourika valley, this is one of the most beautiful locations you will ever find yourself. Intricate attention to detail abounds, from the gorgeous rooms with fireplaces and interesting furniture to the eclectic library and 360 degree views that will blow your mind. EAT & DRINK: Located in a small square in the heart

of the souk, Cafe des Espices is a little gem and a delightful watering hole to rest up after a hard mornings bartering. Refresh your soul with fresh orange juice and sweet mint tea while you soak up the atmosphere at ground level or gaze over the world from the rooftop terrace. The Beldi Country Club is an oasis just a short drive from the city and a beautiful spot for lunch and spa time. Surrounded by fields of roses and olive groves, your senses come alive. Be sure to book in advance. A popular spot for a pre-dinner cocktail is the Grande Post Café, located in the new town (Gueliz). The palms and overhead fans give a colonial feel to the place which serves a French-Moroccan menu that is worth staying for dinner. Reservations are recommended. For entertaining people watching, postdinner drinks, and wild dancing, Djellabar is the place to be. PLAY: One of the most exhilarating experiences, both visually and culinary, that represents the heart of this fascinating city is Jemaa El Fna, a square and market place in the old city. Come night fall, one of the largest open-air kitchens comes to life and all of your senses are enlivened. For those who yearn local culinary secrets, an afternoon cooking course at La Maison Arabe will help you understand the foods and spices that are on display around you. A fun and indulgent way to bring Marrakech home with you. Make your way to Jardin Majorelle, in the new town, for serenity and inspiration. The vivid gardens were designed in the 1920s and belonged to fashion designer Yves Saint Laurent. source: thedailymeal.com

TAAL

E A T

HANHUM Winta minhum

You’d think that writing restaurant reviews for a magazine in Kuwait would mean that we may have had our fill of Kuwaiti food at bazaar. Sadly this isn’t the case. Sometimes it seems we could be anywhere else on the planet based on the cuisine we sample and write about. There are of course myriad Lebanese, Persian and more generic Arab food choices, but in a country that loves its food, it can sometimes be frustrating when you want a celebration of its local cuisine. So when Hanhum opened up for business in Al Hamra Tower there was much rejoicing in the bazaar offices. Al Hamra Tower seems the perfect setting, with its ties to Kuwaiti heritage – the site of Kuwait’s first cinema – to have a restaurant that focuses solely on Kuwaiti cuisine. Fittingly named for a restaurant that serves wholesome, homemade Kuwaiti cuisine,

‘Hanhum’ is an old Kuwait greeting, spoken by a person who enters a room full of people enjoying a meal. Those dining reply by saying ‘winta minhum’, which means they are inviting the greeter to join them for the meal. This warm welcoming gesture is represented at Hanhum by a friendly staff who will greet you at the counter. The restaurant itself is a large, contemporary space in the café court, on the first floor, of Al Hamra. When you place your order at the counter you can watch the traditional breads being baked right in front of you. The Tanour bread dough is kneaded and formed before your eyes and tossed into an earthen oven, where it sticks to the walls, and is literally stone baked. Tanour bread is more commonly known as Irani bread and is pretty much the same thing. Hanhum offers a second type of bread, one that I’d never come across before; Tawa bread. Tawa is

a thin bread which is prepared in a similar way to crepe. The dough is scraped out over a hot plate until slightly crispy and then spread with a filling, scraped up and folded. After tearing myself away from the fascinating breadmaking I placed my order, took a seat and waited for my food to be brought over. Mahshi Basal is stuffed onions, filled with rice and vegetables made to their own recipe and they are delicious. They also offer three varieties of Kubba’t; Aish is made with rice and minced meat, Butat has mashed potato and minced meat and Butat Biljibin is with mashed potato and cream cheese. They are all Kuwaiti style and surrounded by a fried crust that crunches, to reveal their soft flavourful innards, as you bite into them. Then it was time to try some of the fresh bread I had seen being made. Baith Butat is Tanour bread filled with scrambled eggs,

potatoes and vegetables, but I preferred the Imsakhan, which is Tanour filled with chicken, sumac, pine nuts and a garlic sauce. I also tried the Tawa bread filled with Za’atar and olive oil, and a sweet version filled generously with Nutella, which I devoured. For the main dish, who can go wrong with

Machbous? I opted for the Machbous Dijay, a Kuwaiti speciality consisting of Kuwaiti spiced chicken, served with basmati rice. It came with Ma’abooch, a Kuwaiti chili mixture; Ahaar, pickled garlic and cherry tomatoes; and Daqoos, a traditional Kuwaiti tomato sauce – it doesn’t get more Kuwaiti than that! They also serve great Rubyan, which is shrimp, and comes served grilled or breaded.

For dessert I tried the Mango Trifle which was fresh and flavourful but I wanted to try something more local. Rahash Cake is a Kuwaiti cake with a chocolate flavour and a layer of biscuit that I thoroughly enjoyed. I rounded off my dining experience with some Arabic coffee, which was the perfect closing to my Kuwaiti culinary outing. So if you’re looking for a contemporary take on traditional Kuwaiti cuisine you can’t go wrong at Hanhum.

Hanhum is located in the Café Court, on the first floor of Al-Hamra Tower. For delivery call 2227 0234. For more information visit www.facebook.com/HanhumRestaurant.

PANTRY ORGANIZATION Keep like with like. Before the big cleanup, sugars, salts, flours and other sweeteners were all mixed up. (The horror!) I dedicated one shelf to flours, one to sugars and chocolates, and the other to salts and sweeteners. Now everyone knows exactly where to look for the chickpea flour, maple sugar or agave nectar. Consider what you use, and how often you use it. The items on the eye-level shelves are things we use most frequently. This makes gathering ingredients convenient, so think about what you use and place it accordingly. I have a space up at the top for refills (like the extra boxes of brown sugar) and things we just don’t use very often (like applewood chips). Use food-grade airtight containers. Airtight containers are best for storing dry ingredients. Since nothing can spill out from them, they keep your shelves free of stray grains or dustings of flour. The added bonus is that you can choose different sizes for different ingredients. And doesn’t a pantry full of uniform containers look better than one with halfempy bags and boxes? Label (and date) things. We can’t tell the difference between AP flour and pastry flour without a label. And I certainly couldn’t identify every type of rice we have. Amanda keeps a wet-erase marker on hand for easy labelmaking -- when the black barley is gone, the name on the container will just wash away. You don’t have to label every single ingredient in your pantry if you don’t want to. I am encouraging you to date things, though. Knowing how fresh your pantry items are is always a good thing. Keep track. This one’s easy: stay familiar with what you have on your shelves to avoid bringing home any duplicates. When you run out of an essential, add it to your weekly grocery list.

source: www.food52.com

CHINA GARDEN

WHAT IS A PRESSURE COOKER? Why pressure cookers are not as scary as they seem

You’ve probably heard people talking about a pressure cooker, whether it’s your friend who is always on the forefront of new culinary trends, a hip new chef experimenting in molecular gastronomy, or someone at your most recent dinner party telling you about this weird “slow cooker” they just heard about. In recent years, these devices once relegated to restaurant kitchens have started to become more

commonly used in home kitchens. Dating back to the 17th century, pressure cookers are somewhat of a mystery topic for cooks, despite the fact that they’ve been around for so long. If you’ve ever heard someone talking about them before, you may have also noted a hint of fear in their voice, mainly because so many people are unaware of what they are and how they work. Put simply, pressure cookers are basically vessels that

cook foods at very high temperatures, using liquid as a medium. The Modernist Cuisine Team at Home explain, “A pressure cooker is essentially just a pot with a semi-sealed, lockable lid and a valve that controls the pressure inside. It works by capturing steam that, as it builds up, increases the pressure in the vessel. The pressure increase in turn raises the boiling point of water.” So pressure cookers use high pressure to cook foods, but what’s the benefit of using them? The basic way to understand it is that with the higher boiling point, the cooking temperatures are higher. Cofounder and author of Modernist Cuisine Nathan Myhrvold explains, “A pressure cooker cooks food about 40-50 degrees hotter than in an open pot,” and higher cooking temperatures lead to faster cooking times. Pressure cookers = higher pressure + higher boiling point = faster cooking times As the liquid in the pressure cooker begins to boil, the vessel will allow the pressure to rise until an ideal level is reached, at which point the lid will lock into place and the cooking process will begin. With the lid locked in place, the pressure cooker traps in the steam from cooking and prevents the liquid from evaporating. Once the cooking process is done, the air vent unlocks from the lid and slowly and safely releases the steam until it is safe to open. As is the case when using any new cooking equipment, it’s important to read and fully understand how your specific pressure cooker works, because the incredibly hot steam produced from the pressure cooking can be dangerous if it’s not handled properly. thedailymeal.com

SMASHBURGER

DINNER DAZE CAN YOU HANDLE THE DINNER PARTY CHALLENGE? The Challenger

THREE hours to plan a last-minute dinner party for SIX people. Menu must include at least 1 appetizer, 1 main course, and 1 dessert Beverages are a must, entertainment too!

Dana T Al -Salem Occupation

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

Managing Director at Acquire Foods

So, what’s on the menu? Appetizer: Pesto dip served with garlic bread, Burrata Mozzarella with aged balsamic dresing, extra virgin olive oil and sun blushed tomatoes. Main: Baby Shrimp in a white sauce pasta finished off with fresh arugula and lemon balsamic dresing, extra virgin olive oil and sun blushed tomatoes. Dessert: Dark Chocolate semi fredo (and I mean really dark 80% chocolate) with fresh Raspberries. What drinks would you be serving? Lemon Lime mint and Raspberry mix. What are you doing for entertainment? After all this cooking they should entertain me!! If all else fails, which restaurant would you order in from to save your dinner party? Ricardo at the Sheraton….. Its close by and can save me with Italian. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? I hate to admit it but I always forget dessert so I sent the driver to Hardees, ordered 5 big cookies, took them out of the sleeve and served the guests… They loved it, but I could not keep up with the lie… I confessed.

What type of cuisine would you choose for the evening? Italian Alla Dana.

What are some of your best tips for hosting a dinner party and/or gathering? Relax and enjoy the night yourself. Make a memory out of it by doing something unique that your guests won’t forget.

KOJI

INFAMOUS CHEF FEUDS IV

Mario Batali vs Guy Fieri | Asphalt Chef In 2010, Mario Batali partnered up with NASCAR to host a charity cook-off dubbed Asphalt Chef. And what better way to generate hype for the event than a little trash talk? In a series of videos posted to Youtube, Batali and his competitor Guy Fieri exchanged barbs, while the third contestant, Chef Tim Love, kept his head down. (For the record, Tim won). Batali castrated Guy by claiming he wasn’t a real threat; Guy drove a truck over Mario’s signature orange Crocs (thank you, Guy); Batali perused the menu at TGI Friday’s (“one of Guy’s restaurants”) and stuck with the story that his platinum-haired rival is nothing to be feared. And, finally, Mario actually dressed up like Guy, complete with flame shirt. Sure, this rivalry was friendly and all in the name of charity, but the stunts pulled were hideous enough to make our list. Anthony Bourdain vs Sandra Lee No big surprise that Anthony Bourdain

has beef with Semi-Homemade Cooking host Sandra Lee. Her particular brand of cooking with already prepared foods is a prime example of the Food Network slump Bourdeezy loves to criticize. Says Tony of Sandra’s cooking, “All you have to do is waddle into the kitchen, open a can of crap and spread it on some other crap that you bought at the supermarket. And then you’ve done something really special.” (...Is he making fun of us for putting nutella on oreos? Because that is delicious, and, if so, we’re offended.) He later described Sandra as “pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time. She Must Be Stopped. Her death-dealing can-opening ways will cut a swath of destruction through the world if not contained.” See: Kwanzaa Cake for the multitude of ways in which Sandra Lee loses. Bobby Flay vs Masaharu Morimoto Way back before Iron Chef had an

American iteration, the original Iron Chef (yeah, like the Japanese one) came to the States to do a special in 1997. Bobby Flay was the chef chosen to go up against Massaharu Morimoto in the battle, and, after time on the clock ran out, he jumped up on the counter (inadvertently trampling all over the cutting board) in a crowdpumping gesture. Now, in Japan, cutting boards and knives are considered sacred, for obvious, sushi-is-food-of-the-godsrelated reasons. So, Morimoto and the rest of the Japanese judges were EXTREMELY offended by this. And then, when Flay lost, he complained about it! He accused Morimoto of having superior equipment or some nonsense. A year later, they went for a rematch and Bobby pulled the same counter-jumping shtick, but made a big deal about how he was carefully avoiding the cutting board so as not to offend. How sincere of you, Robert. The winner here, clearly, is the chef who doesn’t make us embarrassed to be American. source: www.thebraiser.com

FISH MARKET

E A T

AZTECA

The authentic Mexican restaurant

AZTECA, located in The Village in Abu Hassaniah, serves authentic Mexican cuisine. Think more corn, less wheat, more fresh cheese, less processed Cheddar, soft Tacos, never hard shell. Bringing together cuisines from various regions of Mexico, such as Oaxaca, Puebla, Guadalajara, Michoacan, from amongst others, they use only authentic ingredients, a mixture of dried and fresh chillies, Mexican herbs and prepare their handmade corn tortillas daily. It’s not only the ingredients they use and the dishes they serve that qualify AZTECA as authentically Mexican. Hailing from Oaxaca, Chef Jorge Antonio Rosas Leon has been in the kitchen from the beginning and has worked hard to bring as much as Mexico to Kuwait as he

can. The menu at AZTECA is a testament to its commitment to authenticity. The décor and design at AZTECA is a contrast of bold colours on the walls, oranges and blues, making you think of beaches and oceans, framed by dark wood. A flatscreen on one wall shows breathtaking HD footage of Mexico that makes you want to dive into the screen. Lacking the choice of Cerveza, I opted to try Horchata, the classic Mexican rice drink, with a hint of cinnamon, and ground almonds, which was delicious. They also offer Pina Colada, Margaritas and Chelada beer, served in a glass with lime juice and salt trim – all non-alcoholic of course! One of the most satisfying elements of eating Mexican food is not even bothering

with cutlery. The Antojitos (appetizers – literally ‘little whim’) are a great way to get your hands messy. The Guacamole was spot on and, as it’s made to order, you can let your waiter know how spicy you’d like it. Nido de Chapulines is a nest of grasshoppers which have been sautéed with tomato, onion and coriander. If you’ve never tried these, you must, they taste great! The Flautas are deep fried rolled tacos filled with chicken and covered in refried beans, shredded lettuce, cream, and salsa - it’s the fundamentals that make authentic cuisine so good and the frijoles (refried beans) are so tasty and add so much flavor to any dish they are used in. the Tostadas make use of the frijoles, crisp open fried corn tortillas with refried beans, lettuce, sliced tomato and a choice of chicken or cheese. You’ll really be spoilt for choice when moving on from the appetizers. Will it be Tamales, corn dough spread on corn husks, filled with beans, chicken, shredded beef; or mole, a traditional black spiced sauce from Oaxaca with chicken wrapped in banana leaves? Maybe Burritos, soft warm flour tortillas filled with black beans, lettuce, rice, cream and pico de gallo, and a choice of chicken, marinated filet, or beef seasoned with Mexican oregano and onions? Tacos? At AZTECA, as in Mexico, they only use soft corn tortillas, they come with a choice of red or green salsa, and have a filling to suit everybody – marinated

beef tenderloin, house made beef chorizo, cheese, beer-battered fish or shrimp to name a few – that you’ll just love digging into. Or will it be Fajitas that take your fancy? Served on a hot plate sautéed with bell peppers and onions and served with Mexican rice, pico de gallo and flour tortillas, you can choose from chicken, tender steak, marinated shrimps or even vegetarian. Nuestos Postres is what they call desserts

at AZTECA, and to me this seems to make them more tasty. The Churros, as Churros have the tendency to be, were heavenly, but I was more excited to get down to the lesser known traditional desserts. The Bunuelos is a traditional Mexican fritter made of wheat flour and served with piloncilo syrup and a choice of ice cream. The Pastel Tres Leches is a three milk cake topped with seasonal fruit that is so light, moist

and milky, you’ll be in heaven, but it was the a cake that does the impossible that just clinched it as my favorite dessert. Pastel Imposible is a chocolate cake and a flan, baked at the same time. The combination of cake and flan is a perfect one and the two differing textures and flavors work together so well. Finish the whole experience off with Chocolate Caliente, traditional Mexican hot chocolate, blended with almonds and cinnamon, and you’ll be in for a treat. So next time you’re craving a taco, head down to AZTECA and get a taste of authentic Mexico. See what a taco should really taste like! AZTECA is located in The Village, Abu Hassaniah. For more information visit www.azteca-restaurant.com or call 23907546 for reservations.

YOU’RE DOING IT WRONG Watermelon

With the possible exception of the tomato, no item of fresh produce varies as widely in quality as the watermelon. Who among us has not at some point bitten into a pallid pink chunk from a fruit salad and found one’s tongue coated in a repellent mealy paste that no amount of chugged water can erase the memory of? Then again, who among us has not from time to time devoured a wedge of astonishingly sweet, overwhelmingly juicy, ruby-red melon flesh? Yet despite the enormous

gratification that a slice of ripe seasonal watermelon can provide - especially when at a picnic or barbecue among friends amenable to a seed-spitting contest - plain watermelon leaves something to be desired. To be fair, it does not leave much to be desired. But both its unbeatably succulent texture and its cloyingly sweet flavor cry out to be anchored by something substantial, the way Beirut’s heavy instrumental arrangements anchor Zachory Condon’s syrupy, droning voice. Watermelon was first cultivated in ancient Egypt, and the best way to eat it was

discovered by people living just across the sea from the fruit’s original home. If you want to make excellent watermelon taste even better, serve it like they do in many Mediterranean countries, including Greece, Turkey and Israel: with feta. If you were trying to design the ideal ingredient to complement watermelon, you’d probably come up with something very similar to feta cheese: creamy and dense where watermelon is watery and crunchy - and also salty enough to stand up to the fruit’s intense sugariness. The combination of feta and watermelon needs literally nothing else: no salt, no pepper, no salad dressing. Some versions of this recipe call for slivers of red onion, but it’s too sharp in this context (particularly when served for breakfast, as watermelon and feta traditionally are). You can add a handful of roughly torn fresh mint, basil or parsley leaves if you want the color contrast or the mild herbal flavor, but that is entirely optional. In a two-ingredient recipe, ingredient quality matters even more than usual. Choose a heavy, dark green watermelon with a blotch of yellow on one side (the yellow indicates that it was ripened adequately on the vine). Seedless watermelon is widely considered inferior in

flavor to the kind with seeds, but the latter is hard to come by these days, so take what you can get. As for the cheese: Country and animal of origin don’t matter - any white brined cheese will do. But you must buy it in brick form and crumble it yourself: The pre-crumbled feta sold in plastic tubs contains additives and has a drier, grainier texture than brinepacked feta. The idea of eating watermelon with feta often surprises - and sometimes offends - those who have never heard of it, but I’ve yet to meet anyone who dislikes it after giving it a try. Start eating watermelon this way, and you won’t be able to stop. If you want to get your fix before watermelon season is over, try it soon. Watermelon and Feta Salad Yield: 4 servings Time: 10 minutes ¼ large watermelon, cut into 1-inch chunks 2 ounces feta cheese, crumbled If the watermelon contains black seeds, remove and discard as many of them as you reasonably can. Put the watermelon and feta in a salad bowl and toss to combine. Serve immediately. WASHINGTON POST

FUSION

PICNIC IN THE PARK

Yay! It’s the perfect weather for a picnic. But do you have everything you need for a relaxing, hassle-free meal in the grass? I found lots of great gear that will ensure an enjoyable time with friends, family, food and drink. The Basket: There are some baskets that come pre-packed with supplies. However, these are usually meant for two people, so I find them to be a bit limiting when I picnic with a group. My choice is the Picnic Time Insulated Collapsible Basket ($43.95) from Overstock. com. This roomy basket is available in a variety of colors, and because it comes empty, you can pack it according to your specific needs. Plus, the basket is collapsible; I actually pack it in my suitcase for impromptu picnics or shopping excursions when I’m traveling! The Blanket: A foldable, portable blanket

is a must-have. Ideally, it should have a waterresistant bottom for post-rain picnicking. I love the Eagles Nest Outfitters Launch Pad Festival Blanket ($64.95) from Mountain High Outfitters (www.mountainhighoutfitters.com) because of its large size, storage pocket, super-soft fleece top and coated rip-stop bottom. Oh, and the blanket folds up into its own little pouch with a carrying strap! The Grub: Pack your hot or cold food in colorful, double-wall insulated To-Go Food Containers ($14.99 for 24-ounce and $12.99 for 12-ounce) from Aladdin, www.shopaladdinpmi.com. They’re super sturdy, leak proof and microwave and dishwasher safe! The 16-ounce Hybrid Plastic Mug ($9.99) from Aladdin is double insulated for holding hot or cold beverages. For snacks and fruit for the kids, I like the Sumo Snack Stacker ($18) from Zoli Baby.

You can take one cup _ or two or three! The Utensils, Plates and Bowls: For cutlery, I recommend the Sutherland Bordeaux Picnic Wallet ($24.99) from Picnic World, www. picnicworld.net. This tri-fold wallet contains utensils for four people, plus it comes with salt and pepper shakers, a cloth napkin, a cheese knife and a wooden cutting board. If you don’t want a bunch of dirty dishes tossing around in your picnic basket, disposable plates and bowls are the way to go. But if you’re going to create a bunch of garbage, why not go sustainable? The Solo Cup Bare Collection ($3.08 for 15 plates) features environmentally friendly cups, bowls and plates. The Bugs: Bugs can often ruin a picnic. If you’re hiking to your picnic spot, make sure to bring a bottle of bug repellent with you. I like Avon’s Skin So Soft Bug Guard Plus Pump Spray ($6.99), which repels bugs for eight hours and contains SPF 30. If you don’t have far to walk, protect up to 300 feet of picnic area with the Terminix AllClear Lantern ($79.99). This portable, battery-powered, refillable mister automatically sets its all-natural mist for light, medium or heavy mosquito activity. One canister of bug repellent lasts for 10 hours. The lantern is also water resistant and attractive enough to use on your back deck, so it can be mounted on an exterior wall for use anytime. The Tunes: Everyone loves listening to music while on a picnic, but who wants to drag a boom box along? Instead, bring the iFrogz Boost Speaker System ($22.95) from Barnes & Noble. Just start playing your tunes on your smartphone’s external speakers and place the phone on the Boost. The Boost will amplify the sound via two speakers for all your friends to enjoy. (Be mindful of your neighbors!) Three double-A batteries will give you up to 15 hours of playtime.

source: www.RetailMeNot.com

ALFORNO

CHEF CHAT

LOUIS KENJI HUANG

Restaurant: Maki Title: Executive Head Chef

When did you first get into cooking? Back when I was a kid in Japan. I would go to the market and watch vendors cooking fresh food and it fascinated me. I decided I would learn. Where were you before you came to Kuwait? Las Vegas, U.S.A If you could choose, what would your “last supper” be? Chef Special Sushi™ from Maki and a Fresh combination sashimi platter Describe your favorite dish from your home country. A fresh (blue fin tuna) Toro cut from fish market with fresh wasabi. Name three ingredients you can’t live without in the kitchen. Olive oil, Salt and Pepper

MY STUFF

Tea or Coffee: Tea. My Breakfast: Scrambled egg, bacon and sausage. My Knives: Specialty carbon steel hand forged Japanese knives. Most overused spice: None, I use spices in moderation. Favorite Travel Destination: Hawaii. Dream Car: Ferrari. Favorite Food Aroma: Japanese Spices.

What is the most important part of a sandwich? The selection of the bread must match the ingredients. How does your personality differ inside and outside the kitchen? Inside the kitchen I am always happy and active; outside I am fun-going and crazy sometimes. What are the best and worst parts of being a chef? The best part is being able to make people happy and satisfied and to watch them clean their plates. The worst part is having to work slow shifts. What are your passions outside the kitchen? Traveling, eating and exploring new ideas. If you weren’t a chef, what would you like to be? As an actor for the Food Network What came first; the chicken or the egg? The chicken inside the egg.

KITCHENAID

COOLEST FOOD TRUCKS

1. Roving Mammoth – Mammoth Lakes, Calif. The Mammoth Mountain Ski Resort in Mammoth Lakes, Calif. offers a variety of dining options for visitors, including a café at the peak of the mountain and barbecue shack. But perhaps the most intriguing dining option available at the resort is the Roving Mammoth, a food truck crafted atop a snow cat that can tackle the icy terrain of the mountain. The truck/machine offers breakfast and lunch burritos. 2. Del Popolo – San Francisco Apart from being visually stunning, this food truck from the former pizzaiolo of the acclaimed Flour + Water in San Francisco is one of the first to offer a wood-burning mobile pizza oven. The truck is crafted out of a twenty-foot transatlantic shipping container that’s been fitted with glass windows and

doors on one side so that diners can watch their pizza being made. 3. Le Truc – San Francisco Located in a renovated school bus, Le Truc offers locally sourced high-end gastro pub fare to hungry San Franciscans. However, for the few with reservations, the bus has room to accommodate 12 diners at a time. Imagine a mobile sit-down dining experience. 4. Guactruck, Manila, Philippines The sleek exterior of the truck, complete with “wooden” panels, to the floor-to-ceiling window that allows customers to choose the ingredients of their meal and watch it being prepared, Guactruck is at the forefront of food truck innovation. The beautifully decorated interior is lit with energy-saving lights and the food is served in sustainably crafted packaging that customers can return in exchange for a free meal.

5. Recess – San Diego, Calif. Who says adults don’t deserve a mid-day recess? This San Diego food truck is dedicated to offering customers a bit of whimsical fun with their lunch – in the form of rocking tunes and a Kinect built into the truck for diners to play with. The food is prepared using allnatural, humanely-raised meat and locally sourced produce. 6. Lulu’s Local Eatery – St. Louis, Mo. This innovative food truck takes the concept of sourcing ingredients locally to new heights – all of the herbs and some fruits used in their dishes come from their truck-top garden. More specifically, Lauren Loomis and Robbie Tucker, the owners of Lulu’s, grow oregano, parsley, mint, strawberries, and other crops right on top of their food truck. 7. Jack’s Munchie Mobile – Southern California This food truck from California fast-food chain Jack in the Box rides around Southern California offering a menu of customer favorites to diners. In addition to the elaborate and majestic graphic on the side of the truck depicting the chain’s mascot, the truck is equipped with a large flat screen television that displays the menu and satellite radio to entertain diners.

source: www.thedailymeal.com (Photo Credit: Facebook/Del Popolo).

FREEZ

E A T

BAKING TRAY Baked to perfection

When you walk into a place called Baking Tray you sort of know what to expect. The clue’s right there in the name. So if you love baked goods as much as we do here at bazaar, then you’ll be as pleased walking into a placed called Baking Tray as we were. The beauty of baked goods is that they are so versatile; they can be eaten for breakfast, lunch, dinner, snack or dessert; they can be sweet, they can be savoury; they can be comforting, indulgent; they can be crunchy, pillowy soft, buttery; they can be all these things at once. Baking Tray, located in Kuwait City, has all these bases covered. They have breads, they have pastries, they have pies, they have cakes, they have tarts, quiches they have puffs, and my oh my, do they have cookies!

Everything is baked fresh in-house daily and it’s this pleasant aroma that greets you when you enter Baking Tray, that and the chandelier hanging down from the ceiling made entirely of whisks! Upon further inspection of the ceiling you’ll notice the entire thing is covered with actual baking trays. These modern touches contrast perfectly with the rustic feel of the wooden counters and chalkboard menu. Adding to this feel are baskets filled with freshly baked bread on shelves behind the glass counter, which houses the various savoury goods, atop of which sits a chiller display case with cheesecakes, pies, and tarts. On the right side of the counter, next to the cashier, you’ll find jars packed full of Baking Tray’s signature cookies. Take a seat, take a moment and decide why you’re here; coffee and a treat, lunch, dinner? Speaking of seating, when the

weather is good, the outside seating area at Baking Tray is a delightful spot to sit back and enjoy an evening. The little spot has a nice European exuberance about it that will make your baguette feel all that more authentic. We went minimal to begin with and tried some fresh, warm sliced bread, served with sun-dried tomato butter that showed just how good the bread is at Baking Tray. Then we went with the daily soup, which was delicious Carrot & Ginger Soup the day we visited. They offer a different soup every day and it comes served with toasted bread topped with melted cheese. There are a multitude of sandwiches on offer at Baking Tray – three pages on the menu! – so there’s definitely something for every occasion, and every taste. The EBT, fried eggs, bacon and tomatoes, served on soft white bread, has the right amount of crisp in the bacon,

and consistency in the egg yolks to make any breakfast. Turkey on a Sunflower is the bestselling sandwich and it’s not hard to see why; hickory smoked turkey breast with gruyere cheese, caramelised grapes, sprouts and a balsamic reduction, all combine into a sandwich that has it all going on. We also tried the Wild Mushrooms, an open sandwich of wild forest mushrooms, served on white farmer bread, with grilled feta cheese, and a chili mayo, which was packed full of flavour. To go along with our sandwiches we took some Oven Roasted Potatoes, freshly baked and covered in aromatic spices. They also offer a selection of pasta dishes and we plumped for the Aby Pasta, which is baked rigatoni in a light, cherry tomato and cream sauce. We also tried the pizza. At Baking Tray this is a baguette, sliced in half lengthways, topped and baked. We tried

the Tomo, which was herb infused tomato and mozzarella cheese - a great twist on the traditional pizza. Like a more traditional bakery they also offer bread by the loaf and have a great selection of buns, baguettes, brioches, and breads. They also offer baskets and platters that will have you covered for parties, picnics, gatherings, and chalet trips. Then there are the sweet things, and plenty of them. The Pumpkin Cheesecake is creamy yet light, full of holiday flavour, and a crunchy base supports it perfectly. They also offer Carrot Cake, Chocolate Ganache Cake, and a Big Cookie Cake – a chocolate cheesecake, decorated with a big cookie on top and regular cookies on the side! We tried a selection of the regular cookies that can be bought in threes. We went for Chocolate Chip, Raisin & Oatmeal,

White Chocolate Chip, and Peanut Butter. All the cookies are served warm, have a slight crisp to the bite and then melt in your mouth. Baking Tray claims to have the best cookies in Kuwait and, after trying them, we’re inclined to agree with them. Baking Tray has a great space, filled with a great atmosphere, the aroma of freshly baked breads and cookies, and a selection of dishes made using the freshest, highest quality ingredients. This all adds up to a great dining experience, whether you’re staying for dinner or dropping by for a cookie. Baking Tray is located in Kuwait City in Mishal Tower on Jaber Al Mubarak Street. For more information visit www. bakingtray.com or call 22251544. You can also find them on twitter and Instagram @ VictusFood.

STUFFED PEPPERS

Try a Healthier (and Vegan) Twist on a classic

With their vibrant color and unusual shape, stuffed peppers can provide a stunning presentation for your main course. This recipe is completely gluten-free and vegan, with protein-rich quinoa and a vegan pesto sauce drizzled on top for a flavor boost. Regular pesto is delicious but is high in calories and contains cholesterol. This sauce contains heart-healthy

fats from walnuts and has zero cholesterol and much lower saturated fat than a classic pesto recipe. Extra pesto can be frozen for later use with whole-wheat pasta, brown rice or even fresh fish. Quinoa-Stuffed Peppers Serves 4 Most stuffed pepper recipes are heavy on cheese. This one gets its heartiness from diced vegetables and a zesty pesto

sauce. Be sure to select bell peppers that have a semi-flat bottom and can stand fairly upright on their own. Ingredients For the stuffed peppers 4 bell peppers, any color or a combination of colors 1 tablespoon extra-virgin olive oil 1/2 cup diced shallot, from 2 to 3 large shallots 1/2 cup diced zucchini, from 1 small zucchini 1 cup quinoa, rinsed 2 cups vegetable broth, plus more for the baking dish 1/2 teaspoon freshly ground black pepper For the pesto 2 cups basil leaves, rinsed and dried 2 tablespoons pine nuts 2 to 4 medium cloves garlic 2 tablespoons walnuts 1/2 cup extra-virgin olive oil Preheat the oven to 400 degrees. Spray a baking dish large enough to hold the 4 peppers with nonstick cooking oil spray. Slice off the stem and a thin portion of the top of each bell pepper. Scoop out and discard the ribs and seeds. Discard the stems, and cut the remaining pepper tops into fine dice. Heat the oil in a medium saucepan over medium heat. When the oil is hot, add the

shallot, diced pepper tops and zucchini; stir to combine. Add the quinoa and stir for about 2 minutes or until the quinoa is lightly toasted. Add the broth, bring it to a boil and cook for 5 minutes, then reduce the heat to low or medium low and cook, adjusting the heat so that the liquid is barely bubbling around the edges and stirring occasionally, until all of the liquid is absorbed, 5 to 10 minutes. Add the black pepper and stir to combine. Spoon the filling into the peppers. Transfer the stuffed peppers to the prepared baking dish and pour a thin layer of broth into the bottom of the dish. Bake for 20 minutes. While the peppers are baking, combine the basil, pine nuts, garlic (to taste) and the walnuts in the bowl of a food processor and pulse to combine. With the motor running, add the oil in a thin, steady stream through the feed tube and puree into a smooth sauce. To serve, drizzle a little of the pesto over each pepper. Pass the remaining pesto at the table. NUTRITION Per serving (using 1/4 of the pesto): 310 calories, 8 g protein, 41 g carbohydrates, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 490 mg sodium, 5 g dietary fiber, 4 g sugar WASHINGTON POST

SHOP & SHIP

WHAT TO DO WHEN YOU’RE NOT INVITED Whether you’re left out or locked out, how to deal when everyone is partying — without you

Even the most well-intentioned host has restrictions on how many people they can invite. Sometimes, the hardest thing to do as a host is to not invite someone. In this instance, the best thing to do is not make the host feel worse for excluding you by drawing attention to your lack of invitation, and to understand that not everyone can be invited to every party. Although I always suggest to my clients that they “cast their net wide” when extending invitations, the reality is no net can cover everyone, someone will always be left out to some extent. And yet, knowing this doesn’t make “us” feel any better, does it? If you find yourself in this situation, the best thing to do is not to dwell on it, become angry, complain to others, or replay “confronting” conversations over and over in your head. This will only perpetuate the problem. Instead, take time to branch out, and ask someone you’ve wanted to get together with to meet you for a drink. Put on your heels and rise above those hurt feelings... Make yourself busy that night by booking a spa treatment, going out to dinner with someone you have not seen in a while (and who you know is not invited), or simply take advantage of the night by catching up on your DVR. source: thedailymeal.com

RAUCH (CAFEMIO)

YOU’RE DOING IT WRONG Lentils

MUNCH

DEEP DISH

Name: Georgy John Restaurant: Kuwait Food Concepts (b+f Open Flame Kitchen, Slider Station, b+f Burger Boutique, Cocoa Room, b+f roadside Diner) Title: Director of Operations What do you like most about Kuwait? I like the serenity here. Kuwait lets me find wisdom within, search for inner peace and provides me an opportunity to create awareness on realities both visible and invisible. Where is your favorite place to shop for food and ingredients in Kuwait? Of course Lulu Qurain and yes, Souk al Mubarikiya What is the one ingredient in food that you think makes all the difference to the taste of the whole dish? Love. In our restaurants, we add a lot of love to our food. Try adding love to your food; and see the difference. What food most reminds you of your mother’s house, and why? My mother mostly cooks rice and curries. A good machbous / fresh grilled fish here is the closest I can get to think of food she makes. What do you do to relax in Kuwait? I play tennis, read books and go for long drives with the family. And of course, there are the weekend barbecues or dining out. If you were to leave Kuwait and could take only one memento with you, what would it be? I would take two. One of the water towers from Bayan and of course the wood fired brick oven from our b+f Open flame Kitchen. Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them? Well, there would be two people who I would like to meet; Mario Vargus Llosa and Ozzy Ozbourne. For starters, it would be Curry Leaf & Kanthari Spiked Butter Grilled Tiger Prawns. The main course would be my famous (among friends) Pommery Mustard/ Pink Pepper Crusted Firegrilled Garlic Black Angus Rib Eye. We will skip dessert and make Ozzy sing ‘’Paranoid’’ instead. What experience most defined your decision and desire to get into the food industry? My paternal grandmother influenced me a lot. She loved serving food to people. As a child, I had spent a lot of time with her in the kitchen. She was a calm & easy going expert, very Jamie Oliver like, always using fresh ingredients from the garden. She taught me to follow my heart though my parents taught me to follow my brains. So when I wanted to join a hotel school, my parents hated the idea and forced me into St. Stephens Delhi for Bsc Hons. Fortunately for me, I got through the National Hotel School exam, ran away from Delhi without telling my parents and ended up in IHM Mumbai. Thanks to my grandmom, I followed my heart. It all began there… If there was one meal you could eat every day without consequences, what would it be? That would of course be fire grilled Tellicherry Pepper Spiced Seabass with fresh boiled Organic Palghatian Brown Rice.

SIEMENS

E A T

ZEEBRGR

Contemporary Gourmet at its finest

As devout foodies, our gastronomic palates are trained to recognize culinary vision. When considering Zeebrgr, the secondary brainchild of Maki founder Mr. Mohamad Zeitoun, our curiosities were extremely piqued; how would the visionary of this renowned Japanese concept fare in the world of burgers and more? Eager to find out, we decided to meet with Mr. Zeitoun at Zeebrgr located at the Palms Hotel in the Al Bida’a area. The setting at Zeebrgr is transient, where the lounge-like venue easily emanates with modern relaxing charm during the day, only to be transformed into a lively, sociable hub by night. The sleek industrial design comes alive with vibrant colors elegantly decorating

the indoor seating area, as well as highlighting the chic outdoor patio. Upon our arrival, we settled for the outdoor area, as the weather was beautiful, and the seats looked exceptionally inviting. Mr. Zeitoun was happy to announce that more items were added to the menu, which, to our surprise, we couldn’t find anywhere on the table. Mere seconds later, our friendly waiter came to our table grasping two iPads in his hands. He smiles and hands us the iPads, “Your menus ladies.” Creating a social application for the menu reflected Mr. Zeitoun’s desire to ‘stay with the times’, and offer customers the chance to have some fun when ordering their food, He adds, “It’s so much fun flipping through the images, we can include more items, bigger and better quality images, and we’re saving paper in the process.” Deciding on a mixture of signature and new appetizers, we anxiously awaited the infamous ZEE Salad, a mixture of fresh herbs and vegetables with raspberry and peanut butter vinaigrette and the signature crispy mix. Mr. Zeitoun suggested we also try the Buffalo Chicken Wings, as well as the Gamba Bites, with a house-made, juicy shrimp patty, on a bed of lollo rosso, melted, sumptuous mozzarella cheese, cherry tomato, iceberg lettuce, and, of course, Zee special sauce.

As we waited for our appetizers, Mr. Zeitoun further explained the Zeebrgr vision, “When we started with Maki, people thought we were crazy, as our sushi and Maki creations definitely deviated from the traditional. Now, Maki is a dining sensation because we offered gourmet Japanese food with a unique and creative twist. When we thought of a burger concept, we wished to apply the same fusion twist we did with Maki. Zeebrgr is more than just burgers, it is the culmination of gourmet creations that includes burgers, Maki specialties, and moreover, worldly recipes.” True to his words, the flavors from our appetizers transformed us to different places. The Zee Salad could only be described as a Lebanese Fatoush gone wild, the texture of the grilled veggies, crispy mix perfectly accompanied the tangy dressing, while the while the Gamba Bites provided the right dose of flavor and flare, and the spiced wings effectively set the mood for the burger feast that ensued. When considering Mr. Zeitoun’s burger vision, a worldly experience is concise, with internationally-inspired creations like the Italian style Tartufo Brgr, with succulent, saucy mushrooms, fresh basil, and parmesan crisp, and the juicy locally-inspired Essa Brgr drizzling with special garlic mayo sauce,

topped with mozzarella cheese, caramelized onion & mushroom sauce, served on a moist, mouthwatering potato bun. For French food lovers, the Foie Gras Brgr, served on a Brioche bread, will surely please, and the signature Zeebrgr, a home-made beef patty with Zeebrgr sauce, is topped with tempura onion rings, grilled cherry tomato and American cheese, all tucked nicely into a brioche bun. Have your taste of the latter, and we guarantee instant Zeebrgr addiction. A burger experience is most certainly never complete without fries. Also crossing all geographical boundaries, the fries at Zeebrgr are refreshingly different. From our tasting of the French Fries with Truffles, our palates are taken to new heights. The thicker cut potatoes, golden-fried to perfection, are seasoned with sea salt, truffle oil and Parmesan cheese, topped with roasted aromatic fresh herbs and Moroccan truffles. For the complete Zee experience, we also tried the American inspired Zee Fries, marinated in a spicy sauce, topped with a beef mixture with spicy tomato jam and mushroom sauce and melted cheddar cheese. To our surprise, the beef used with the Zee fries is surprisingly light and we could easily relate it to the delicious meat used in the homemade patties. Because we like to try a bit of everything,

we were also served with mini Zeebrgr’s to try the different toppings, and we were extremely pleased to find out that some star dishes from the Japanese Maki are served here, as well. These include the juicy and infamous Essa Maki, the signature Maki Maki, the Crispy Salad, and the Salmon Avocado salad. After the burger indulgence, we are convinced that we were done with our Zeebrgr experience, yet Mr. Zeitoun excitedly interjected, “You MUST try our steak, you can never leave Zeebrgr without trying the Zee Steak.” Before we could briefly argue, a platter of 180 grams of fillet excellence arrived at our table, with two sauces on the side, a creamy chive sauce, and mushroom sauce. Cooked medium well, the beef is extremely light and tender, and before we knew it, we were scraping the sauce off the plate with our leftover fries. We can always confidently assert that dessert is, by far, the one part of a meal that we could never argue against, especially with Mr. Zeitoun. His suggestions, yet again, are faultless. We delved into his first recommendation of Holy Cannoli, a simple Cannoli roll stuffed with Mascarpone and Ricotta cheese that triggers a sinfully delicious reaction. It is always surprising to try a dish expecting a certain flavor,

only to be delivered with a taste that completely surpasses the expectations. This statement absolutely applies to the Red Velvet Cheesecake, with two fluffy, colorful, delectable, circle-shaped cake layers, topped with “silky smooth”, creamy cheesecake, and drizzled with a special, tasty sauce. Saving the ultimate indulgence for last, we completely devoured the Light Orange Chocolate Cake, which is topped with Yuzu Crème Brule and accompanied by vanilla ice cream. At Zeebrgr, our experience was different, in the sense that we truly entered a culinary world that combines original, non-traditional and international recipes with inimitable flair. Amazing service is delivered with a smile, and the atmosphere comes alive with the excitement incited by the flavorful dishes sampled. Zeebrgr is located at The Palms Beach Hotel & Spa, Al Taawon St in Al Bida’a. For more information, please call 2561 2374, or visit www.zeebrgr.com. Connect with Zeebrgr: www.facebook.com/zeebrgr, www.twitter.com/Zeebrgr. Don’t forget, they also deliver via 6alabat.com or by directly calling to place an order.

FIVE FOOD APPS

If there’s one thing my smartphone has instilled in me it’s that I should be able to do ANYTHING from ANYWHERE, provided I have my phone with me. “I want it now!” OK, I’m not that bad, but it was awfully nice the other night when I stopped by the grocery store on my way home from work (with nary an idea what to cook for dinner and nary a slice of bread in the house) to be able to find a recipe for dinner with a mere tap of the finger. Allrecipes Dinner Spinner app to the rescue! I have several food apps that come in handy fairly regularly. I know there are a lot of duds out there though, so let’s discuss. What are your most useful food phone apps? Here are mine (reviews are based on iPhone version of the app) Allrecipes Dinner Spinner: Free? Yes. Simple to use? Yes. Lots of good user-reviewed

recipes? Yes. This free app lets you choose a type of meal, key ingredients and how long you have to cook it before it matches top rated Allrecipes.com recipes for you. You can also search for specific recipes, or if you have no idea what you want, you can spin the “Dinner Spinner” and see what ingredients and types of food pop up. Fun, right? And the recipes are family-friendly and accessible. The paid version lets you sync your recipe box from allrecipes. com. Overall, a big gold star for this app. Mark Bittman’s How to Cook Everything: Essentials: With Mark Bittman, you know you’re going to get healthy, filling recipes with simple techniques and wholesome, nutritious ingredients. You definitely won’t find cream of mushroom soup on any ingredient lists; these recipes include foods more along the lines of quinoa, tofu and edamame. Although the free

version of this app doesn’t include a huge selection of recipes, it adds a new one every week. The best part of this app is the built-in timer. If a recipe says to simmer for 15 minutes, all you need to do is tap “15 minutes” and an adjustable timer pops up. Brilliant! Open Table: The popular restaurant reservation website, Open Table, makes itself even more useful with its free mobile app. Not only can you make reservations for an increasing number of restaurants with the tap of a finger, but you can find nearby restaurants while on the go by activating your phone’s GPS. MyNetDiary: Calorie counting apps are good for more than just tracking what you eat. I find the free MyNetDiary app useful for calculating the nutrition information of recipes. Just enter the ingredients and serving size and it will give you full nutrition data. While it doesn’t take into account how the meal is prepared, it can still give you a rough rundown of calories, fat, sugar, fiber, vitamins, etc. Its database of foods is quite comprehensive, and if a particular item isn’t in the database you can easily add it by scanning the barcode. Ratio: This app costs a hefty (relative) $4.99 and I admit I haven’t shelled out the cash for it yet. But just based on reviews and descriptions, it’s worth sharing with you. Based on Michael Ruhlman’s book, “Ratio: The Simple Codes Behind the Craft of Everyday Cooking,” the Ratio app teaches 32 “critical ratios” that are the backbone for recipes for everything from doughs to meats to sauces. For example, the ratio for dough is one part sugar, two parts fat and three parts flour. Which sugars, fats and flours you use is what makes the recipes unique (and the ratios can indeed be played with slightly). A calculator and converter help you create your own recipes, and the app also lets you share them via Facebook and Twitter. source: MCT Information Services.

CAFE SUPREME

WHAT TO EAT IN AMSTERDAM Stroopwafels

What: Perhaps the best-known Dutch sweet, stroopwafels consist of two thin waffle-like wafers with a sticky, sweet stroop, a molasses-y syrup, spread in the middle. Said to have originated in the late 18th or early 19th century in Gouda, where they began as a poor man’s cookie fashioned from crumbs, the treats are typically made with a basic batter (flour, butter, milk, eggs, sugar, cinnamon) that is pressed on a waffle iron and slathered with a simple butter-andbrown-sugar-based syrup, heated to gluey consistency. But every baker will have his or her own recipe. Packaged, they make excellent little souvenirs to bring home, but you just cannot beat a hot, fresh, chewy stroopwafel on the street — or, for that matter, a refined, fresh bakery version.

Where: A local pointed us toward Lanskroon, a historic canal-side bakery and tearoom celebrated for its big, crispy stroopwafels, which are made fresh downstairs throughout the day. It usually offers them with three different fillings: Linden honey, coffee caramel, and fig. When: Monday to Friday, 8 a.m. to 5:30 p.m.; Saturday 9 a.m. to 5:30 p.m.; Sunday, 10 a.m. to 5:30 p.m. Order: Whichever flavor floats your boat, though the fresh, sticky, delicately sweet honey (€2.25) would be considered the most traditional. It did not disappoint. These stroopwafels have thicker, crunchier wafers than some other varieties in town, making for a more substantial, satisfying cookie. If it’s not straight out of the bakery, it will have been

made within the last few hours. Warm it up, if you wish, by ordering some coffee or tea and placing the wafel over the top of it — but this was still delicious at room temperature. During winter, try the cinnamon-gingery speculaas cookies here, too. Alternatively: The most-recommended stroopwafel in town has to be “the guy in Allbert Cuypmarkt”— the one vendor who sets up a stand and churns out fresh, hot stroopwafels all day long (generally Monday to Saturday, 10:30 a.m. to 5:30 p.m.). This is a completely different style of stroopwafel: very thin, pliable, and super gooey and sweet inside. Bonus: They’re big and cheap, at €1.50 each (take a small pack with you for €2.25), and completely addictive. It’s hard to stop at one.

ALGHANIM (CATERING)

source: thedailymeal.com

THE BUFFALO WING The history

These days, you can get any kind of chicken wing your heart desires. Whether you’re craving honey-glazed barbecue, teriyaki sesame, or Jamaican jerk, there’s probably a wing recipe for that, and it’s most likely being served at your local diner. We’re starting to see new and exotic variations of the beloved bar snack popping up everywhere — ranging in taste, style, and heat. With so many renditions available, we reminisced about the simpler days when a wing was just a buttery red mess known as a Buffalo wing. While others are out trying to break the mold with an innovative twist, we got to thinking, how do you make the perfect Buffalo wing? Invented in 1964, the Buffalo wing hails from, you guessed it, Buffalo, N.Y., and its history contains a mishmash of facts and various claims. The facts: The wings, which were usually just thrown out or used for making chicken stock, were transformed into a sticky finger food by Teressa Bellissimo, coowner with her husband Frank of Anchor Bar in Buffalo. This is where the story gets messy (excuse the pun), because why and how Bellissimo came up with the idea of the Buffalo wing is up for debate. Frank claimed the creation was the result of the restaurant receiving an accidental shipment of wings, while their son, Dominic, argued that his mom whipped them up after being asked to make a late-night snack for him and his friends. There are even people who say the wings were created to be served as a gift to Catholic patrons late on a Friday night when they were able to eat meat again. Since the members of the Bellissimo family have since passed away, we may never know the exact origin of the famed bar food. Enjoy, and, don’t forget the wet naps! source: thedailymeal.com

AZTECA

HOW TO SUCCEED AT BUSINESS MEALS ‘Mad Men’ Style

We’ve talked a lot about how to entertain à la Mad Men before, with homecooked meals and 1960s-inspired parties. But a recent episode depicting Lane Pryce’s inevitable fail with a Jaguar exec at dinner made us stop and think — what’s the right way to do a business meal? Esquire has already broken down how Roger Sterling does it, and it’s not half bad. While the scotch on the rocks may be troublesome in today’s business environment, he’s a closer. “Get your answers; be nice to the waiter; don’t let him near the check,” says Esquire. While we’d follow Don Draper and the rest of Sterling Cooper Draper Pryce’s cues for other aspects of life (except maybe their personal lives), we’ve

rounded up the best business meal etiquette tips so you don’t pull a Pryce: A business meal isn’t really a meal: It’s a chance to engage with whomever you’re with, whether that be for a job or a new opportunity, says the Wisconsin Alumni Association. Order something small so that you’re not constantly pausing to chew giant bites. Plan ahead: If you’re the host, it’s your job to make sure the restaurant is the right atmosphere for a friendly meal — one where you can actually hear over the bustle of a restaurant, business etiquette expert Lydia Ramsey advises. Also, it’s not the time to testdrive the newest hot spot in town; take your dining partner to a place you can trust for good service and food.

Take social cues from your superiors: Ordering during a dinner can be tricky, but see what your partner does. If he orders desserts or drinks, you can mimic his choices. Otherwise, play it on the safe side and order light. Timing is everything: Timing is crucial when bringing up business. Says Ramsey: “At breakfast, time is short so get down to business quickly. At lunch, wait until you have ordered so you won’t be interrupted. Dinner, the more social occasion, is a time for rapport building. Limit the business talk and do it after the main course is completed.” Be grateful, especially when the check comes: If you’re not the one treating, it goes without saying to have good manners. Thank your host! source: thedailymeal.com

OXYGENIZER

E A T

CHINA GARDEN Chinese delivery at its best!

When it comes down to opening, or in the case of China Garden, overhauling a restaurant, owners Ahmed Al-Ibrahim and Ahmad Al-Abdulmohsen aspired for excellence both in taste and China Garden’s corporate ethos. Dismayed by the amount of waste generated by the food and drink industry, the idea of using recycled materials became a celebrated feature of China Garden’s branding elements, from menu to packaging to bamboo cutlery. So, is the taste as equally sensational? From starters, signature dishes, to traditional Chinese favorites, our expectations were always dazzled; this small delivery place is fit to open a fine dining restaurant, as everything we tried was exceptionally flavorful, packed with freshness, and delivered piping hot. For starters, an order of Chicken lettuce wraps is a must; diced pieces of chicken breast cooked in a light and spicy paste, with crispy iceberg lettuce, fried noodles and special sauce. The Crab Rangoon, a secret recipe with cream cheese, crab sticks and ‘other things’ along with Sesame shrimp on toast, are also appetizers that are a must try. The signature dishes at China Garden are not to be missed, especially when everything is delivered piping hot in the amazing recyclable packaging. Fans of sweet and sour chicken will love the General Tso Chicken, except that it’s a tad spicy adding a perfect kick to the breaded chicken and fresh broccoli. From a tangy Orange Chicken blended with freshly squeezed orange juice, brown sugar, chili peppers and ginger, to the extremely tenderized (the beef is marinated overnight) Wok Charred Beef with an aromatic sticky sauce, you really can’t go wrong. They were so good; our designer almost didn’t have time to snap the image of the dishes as we dove

right in. Also from the signature dishes the Walnut Shrimp, which has a very interesting sauce infused with Mayonnaise and honey, along with candied walnut. The result? An addictively creamy texture offset with the crunchy candied walnuts. The piece de resistance, by far has to be the Peking Duck. Although, to be fair, everything we’ve sampled so far is an absolute delight; the sauces are so flavorful, the vegetables are fresh, and classic renditions will leave a memorable taste in your palate for more China Garden delicacies. However, a true test of Chinese dining comes down to the fine artistry that is the perfect Peking duck. Lean, tenderized pieces are marinated in a blend of traditional spices and braised to a crisp. Served alongside fresh pancakes, spring onions, cucumber and a sinuous Hoisin sauce, this classic is a signature must try!

If the signature delicacies aren’t enough, then any of the China Garden entrees will definitely fill you up. Choose from the classical favorite of Mushroom sauce, with lots of soy sauce to complement, or Flaming Garlic with Sichuan peppers and veggies, to Oyster sauce. Wondering where the proteins went? Fear not, the best part about the entrees at China Garden is that you can choose your entrees to your liking, either with chicken, beef, shrimp, Hammour or Calamari. This is truly a refreshing break from the regular, where most of the entrees can be customized according to your preference! The menu denotes each entree with its possible choices, to gently steer you towards an unforgettable taste. To make sure you’re never lost for choice, the extensive menu also features crab, lamb, lobster and vegetarian entrees! To complete our order,

we also opted for fragrant garlic rice, which was refreshingly light as opposed to oilier versions that have become a regular with delivery places, and vegetable noodles, which are also freshly prepared daily. Honestly, with such an amazingly rich menu, we’re lucky we had room for dessert! The in house signature Nutella Wontons will simply make that room appear, as these Wontons with powdered sugar have an addictive stuffing that cannot be resisted! Fancy something fruity? Go for the Apple or Banana Toffee, both fried in a sweet batter and drizzled in a golden Toffee sauce.

For delivery, takeout, or catering call 2572 0010 or 25720070. Alternatively you can place your order through 6alabat.com Follow them on twitter @chinagardenkw.

THE SECRET TO BROWNING MEAT

‘Top Chef’ alum Grayson Schmitz explains how to brown meats perfectly

I’ve never been very good at browning meats, and I blame it on one of my few cooking vices, which is that I love to touch. Whether it’s grilling, sautéing, or stirring, I constantly have my cooking utensil in hand and am touching the food. With browning, I flip the meat after only a few seconds of it searing in the pan, resulting in soggy, dull brown meat that is less than subpar. Canola Oil: A fat like canola oil or vegetable oil is the best to brown meats in because it has the highest burning point, making it easy to brown your meat at high temperatures without giving it a black char. High, High Heat: I think the expression Schmitz chose to use that day was “whooping hot,” and she was right. Don’t put your meat into the meat until the oil is at least 375 degrees. Give It Four Minutes: Schmitz gave me a time to go by so that I wouldn’t give into my weakness of touching the meat, and it was four minutes. As soon as four minutes was up, she allowed me to at least poke under the hood and see if the meat was ready to turn. thedailymeal.com

CHILI’S

The Challenger

Jumana Alawadhi Occupation

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

What type of cuisine would you choose for the evening? Mediterranean cuisine with a healthy twist, only because I could fetch most of the ingredients from my backyard!

,Bookshop owner Organic food company owner

So, what’s on the menu? Appetizer: Stuffed Swiss chard leaves, stuffed capsicums: I’d stuff them with a mix of dill, Parsley, mint, diced tomato, lemon juice and couscous (which is super fast to cook) Main: Grilled sea bass seasoned with only pepper, salt and lemon zest served with baked potato and chestnut with rosemary. Dessert: Warm date balls stuffed with pistachio and almond butter, maybe sprinkled with raw cacao powder to give it a truffle-like look. What drinks would you be serving? Naturally flavored water with oranges or slices of mango What are you doing for entertainment? I’ll call my 3 bunnies to put on a show! (kids) If all else fails, which restaurant would you order in from to save your dinner party? I’m the master at whipping something quick. I guarantee I won’t need to call a restaurant. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? This happens to me, ALL THE TIME! My home is always open for friends and family and they always surprise me with extra company that I wasn’t expecting! My husband is also a master of last minute invites! With all modesty though, it’s always a success. What are some of your best tips for hosting a dinner party and/or gathering? - I always decorate with food (lime/lemons/oranges etc) - No guest of mine leaves empty handed. (A jar of granola bars or tiny jars of my secret recipe hazelnut cacao butter or a mini loaf of sour dough bread with a jar of my secret mix zaatar) - Talk about the food, ingredients, and how it’s cooked. - Wear something beautiful because you’re the queen of the house, but comfortable so you can run around and get things done without stress.

WHAT’S THE SECRET?

Why Are Some Boiled Eggs Easier To Peel Than Others? Peeling hardboiled eggs is a roll of the dice. Some eggshells slip right off the white, but others cling desperately, no matter how you pick at them. Why are some eggs easier to peel than others? As a rule, the fresher the egg, the more difficult it is to peel cleanly. The albumen (white) of a just-laid egg contains a store of dissolved carbon dioxide, a weak acid. (CO2 is what makes very fresh raw egg whites appear cloudy.) Over time, the gas exits the egg through thousands of tiny pores in the shell. As this happens, the pH of the white gradually increases, making it less acidic. Why does acidity matter? The inner membrane of an egg - that translucent skin that envelopes the albumen - is made partly from a protein called keratin (also found in hair and nails), which is tougher in an acidic environment. At the lower pH of a fresh egg, the proteins in the egg white bind tightly to the keratin in the membrane during the cooking process, which makes it nearly impossible to remove the shell without chunks of white attached. Up the alkalinity, and the keratin softens, leading to a looser bond between the white and the membrane - which means hassle-free peeling. An average commercially produced egg, if kept chilled, reaches the ideal pH for peeling (8.6 to 8.9, if you’re counting) 7 to 10 days after it’s laid. Egg cartons are marked with a Julian date - a numeric system that goes from 001 for Jan. 1 through to 365 for Dec. 31 - indicating which day the eggs were packed, which is often the same day they were laid. But if you don’t feel like counting the day of the year to figure out how old your eggs are, keep in mind that eggs are typically delivered to supermarkets between 3 and 5 days after they’re laid. For smooth peeling, then, simply remove any airtight seals from the packaging to allow the CO2 to escape and refrigerate the eggs in their carton for 4 to 7 days before hardboiling. There are some exceptions. Just before an egg is laid, the hen applies a protective coating to the shell called a cuticle or bloom, which slows the rate of CO2 loss and prevents contamination from microorganisms. The Agriculture Department requires that all inspected eggs be washed and sanitized, a process that removes the cuticle. However, if you buy your eggs from a farmers’ market or farm shop, the cuticle probably hasn’t been washed away, which means that the eggs will take a few days longer than their commercial counterparts to become easy to peel.

But you’re not always home free if you buy your eggs from the grocery store. About 10 percent of commercially produced eggs are sprayed with an odorless, tasteless mineral oil to replace the cuticle. The mineral oil seals the pores in the eggshell and prevents CO2 from escaping, which means that oiled eggs will never peel well. Unfortunately, processors are not required to indicate if their eggs have been coated with oil, but a slightly shiny surface is a telltale sign.

WASHINGTON POST

BROWN TOMATO

FIVE RIDICULOUS REASONS Why you’re a couch potato

It’s all too easy to come up with a reason not to do something if we’re feeling a bit tired or lazy.

Now, we all know that we should be exercising. We’ve heard all the benefits – lifelong health, weight loss, more energy, fewer illnesses – but we’re great at finding ridiculous reasons not to get moving. Do you recognize any of the below ones? #1: “I Don’t Have Time” I’ll bet you’ve said this before – I know I have! It’s so easy to think I don’t have time to exercise. But is that really true? Sure, you might not have three hours to go to the gym every day. I don’t either. But you do have twenty minutes to go for a brisk walk in your lunch hour. You can squeeze in some sit ups during the ad breaks on TV in the evenings. The truth is, we all have enough time to do enough exercise to stay healthy. #2: “I Hate Exercise” When I was a teen, I was convinced that I hated exercise. I was overweight and pretty uncoordinated. I dreaded gym class at school because I got bullied by my classmates. Maybe you’ve had similar experiences – and maybe you associate exercise with being unhappy and uncomfortable. It really doesn’t have to be that way. There

are hundreds of different types of exercise: you certainly don’t have to jog around a school field or fail to climb up a rope. How about: t Housework – you can burn calories by vacuuming, cleaning, even ironing. t Walking – a leisurely walk in the countryside can be very relaxing. t Swimming – if you hate getting sweaty, then exercising in a pool is great. t Fun! I’ve surprised myself by enjoying activities like trampolining and fencing. You’ll probably find that there are certain sorts of exercise that you hate. But saying “I hate exercise” is just as silly and childish as saying “I hate vegetables.” #3: “I’m Too Tired” When you get home from work, you probably feel like slumping on the sofa. You certainly don’t feel motivated to go jogging or to do an exercise DVD. You might even worry that if you do, you’ll be even more exhausted. Tiredness can actually be caused by insufficient exercise. If you get up and move, you’ll probably find your energy returning. Often, saying “I’m too tired” really means “I’m too lazy” – but once you get started, it’ll get much easier.

If you really struggle to exercise in the evenings, how about fitting in a short workout in the morning, or during your lunch hour? If your workplace is within walking or cycling distance of your home, you could even have an active commute to and from work – a great way to de-stress at the end of the day. #4: “I’m Too Fat” I do have some sympathy with this excuse. I know how shy I felt when I was overweight, and how much I hated exercising in public. Whether you’re just a few pounds overweight or seriously obese, the thought of exercise can be terrifying. If you’re very out of shape, you might struggle to walk for more than a few minutes. Exercise doesn’t need to be strenuous in order to be beneficial. If you can only walk round the block, do that – each week, you’ll find yourself able to do a little bit more. If you hate the idea of anyone seeing you exercise, then don’t force yourself to go to a gym or jog outside. Look for some cheap equipment that you can use at home – like hand weights, a jump rope or DVDs. #5: “I Don’t Wanna!” I think this is what all the other excuses add up to: what we’re really saying is “I don’t want to exercise!” You might think that’s true. I know that I have days when I feel like the last thing I want to do is get on my elliptical trainer. But every single time, once I get past the first few minutes, I find myself enjoying it. And I’ve heard lots of other reluctant exercisers say the same. Of course it’s easier to stay on the sofa. But once you get up, put on your workout gear and get moving, you’ll be glad that you did source: dumblittleman.com

TGI FRIDAY

E A T

IZAKAYA

The Japanese local

Tucked away at the top of a flight of stairs above a coffee shop, Izakaya is a hidden gem in the heart of the bustling dining scene at Al-Bida’a, that offers an oasis of calm and Japanese fusion cuisine. In Japan, an Izakaya is part of the cultural fabric, much like the pub is to the English, the shisha café is to Arabs, and the bistro is to the French. In Japanese, the word “izakaya” is a compound word consisting of “i” (to stay) and “sakaya” (sake shop). At Izakaya Kuwait, they obviously forgo the sake part of the equation and simply focus on culinary creations that will have you following the first part – to stay. Entering Izakaya is like stepping into another land. You immediately feel transported to the

cosy watering holes of Japan. The interior at Izakaya is a mix of curved spaces and layered structure. The bar you encounter as you enter curves its way through most of the restaurant, from behind the chefs prepare the food. When sitting at the bar, you can choose from high bar stools or low chairs with plenty of space to eat. Seemingly carved into the wall are rounded booths with huge circular tables that encourage group dining and shared culinary experiences. The menu itself reflects this philosophy with most dishes made to share or small enough to order a few items and pick and choose with your group. As there’s so much to choose from, you’ll be thankful for this approach. Let each person choose two or three dishes and you’ll be more than satisfied.

The curved walls also serve as subtle illumination for the restaurant. Think not of bright, airy and modern, yet intimate and traditional. The cuisine is a pleasing mixture of both, fusing the old and the new, with the authentic and the international. From the Raw Bar we tried the Yellowtail Sashimi with Watermelon and Orange Caviar, and a Salmon Sashimi with Jalapeño Relish which melted in the mouth as good salmon should. The Seared Tuna with Daikon Jam and Garlic Soy was delicious, as was the Rolled Wagyu Beef Tataki with Julienne Chives and Pears with Black Truffle Vinaigrette - I think we polished those off before the waitress even finished telling us what it was. Like its namesake at the cinema always is, Popcorn Shrimp was polished off before the metaphoric movie began and the Crispy Lotus Root with Tomato Basil Jam was not far behind. It’s all about sharing at Izakaya and the To Share menu spans two pages. Spinach Gyoza with Black Sesame Sauce, Edamame Ravioli, these dishes just kept on coming – good thing there were four of us to share the in the feasting. We slowed down to devour the Oven-baked Honey Soy Mixed Mushrooms and time stood still as we tucked into the Over-baked Crayfish with Miso Béchamel – a pity there were four of us to share these! The staff took the time and explained the names of each dish and answered any questions we had about unusual ingredients. So when we delved onto the Robata Grill section (think Japanese charcoal barbecue) for instance, we discovered that yuzu in Lamb chop with Yuzu and Cilantro Salsa, is an East Asian, rare citrus fruit. The Stuffed Jalapeño with Minced Lamb and House Made Ketchup was stuffed full of flavour and delivered a mild kick, and the Grilled Local Shrimp with Ginger Garlic Paste reminded us how good local seafood can taste. The winner

from this section though had to be the Grilled Wagyu Tenderloin with Garlic and Mirin Jus. Served on a sizzling platter, the jus was poured over at the table wowing the senses with hisses, aromas and looking absolutely appetizing. It tasted even better. What better way to cleanse the palate after all that protein than with some Maki Rolls? We tried Fugakyo, Crispy Shrimp and the Spicy Tuna, the latter being my favourite of the three. Served with wasabi, you can add a little kick to these, served with the traditional pickled ginger, which truly does cleanse your palate.

Our waitress recommended the Pain Perdue with Raspberry Shisho Jam but I insisted on the Yuzu Crème Brulee and so we opted for both and, following the theme of the evening, shared dessert. The Pain Perdue is Izakaya’s take on French toast and while it was delicious, I was glad I stuck to my guns on the crème brulee - the kick of citrus perfectly balanced the creamy richness of a fine dessert. Finishing up with a cup of green tea, we shared a wonderful night at Izakaya. From the décor, to the food, to the great service staff and talented chef, there’s a lot waiting for you at the top of that staircase in Al-Bida’a.

Izakaya is located above Costa Coffee, to the right of the Movenpick Hotel in Al-Bida’a. For reservations call 2225 3133. For more information visit www.facebook.com/pages/Izakaya-Kuwait or follow them on twitter @IZAKAYAkwt.

DONA THEREZA’S TAKE ON BRAZIL’S COXINHA Former restaurateur Dona Thereza leaves her mark on Brazil’s favorite fried snack

Decades ago Dona Thereza made her culinary imprint on coxinha, one of the most favored snack foods of Brazil, according to locals like Paula Malta. The coxinha, a fried treat filled with chicken thigh meat, was developed and reworked by Thereza to give it a unique Brazilian flare. Malta,

who once owned a catering company in Brazil, said Thereza’s twist on the snack quickly caught on and her alterations to the ingredients stuffed inside coxinha have spread throughout the country. Thereza opened her restaurant Doce Docê in the 1970s in Belo Horizonte in eastern

Brazil and her version of the coxinha quickly became an established variation of the snack. The coxinha was constructed in the shape of the original ingredient, chicken thighs, and although the shape hasn’t changed much, the ingredients inside have been reworked. Thereza’s version of the coxinha still uses chicken in one variety but includes catupiry cheese; a dense cream cheese-like mixture that has more a of a soft cow’s milk brie taste to it. Her other varieties that have gained popularity are filled with just catupiry or shrimp according to Malta. But further adaptations of coxinha have become increasingly popular throughout Brazil, with most originating from the state of Minas Gerais to the Southeast. These variations include tomato sauce, onion, parsley, potato, or manioc — a root vegetable also known as yucca. A version called coxinha mineira uses corn as the main ingredient. The outer shell is thick, similar to a mixture of batter and dough, made of wheat flour, water, and salt with some variations including seasoning for extra flavor. In the 1990’s Doce Docê closed their doors but Thereza’s coxinha recipe still lives on. Now in retirement, Thereza reserves her version of coxinhas for her family, but took time to join Yum Yum restaurant during the Festival Cultura e Gastronomia in Tiradentes, Brazil as a guest chef to serve up her famous snacks. During the two weekends of the festival, Thereza offered her traditional versions with chicken thigh, catupiry, and shrimp on specially-designed plates from her original restaurant, Doce Docê. Thereza versions of coxinha can be found at most restaurants that serve the dish. And many offer even more versions beyond what Thereza devised. source: thedailymeal.com

TAIBA CLINIC

HAUTE HOT DOGS Bubbledogs open in London

Husband-and-wife team James Knappett and Sandia Chang have opened Bubbledogs, a haute hot dog and sparkling drink venue on Charlotte Street in London. Knappett, the former head chef at Marcus Wareing at the Berkeley, has created a whimsical menu that features 10 hot dogs served on traditional steamed buns, like the BLT dog, which is wrapped in bacon and served with truffle mayo and caramelized lettuce; the José dog with guacamole, sour cream, salsa, and jalapeños; and a regularly changing guest chef ’s special. Hot dogs start at £6 ($9.65) and sides, including tater tots, can be paired with the hot dogs. Bubbledogs also features a sparkling drinks menu, with drinks by the glass starting at £6 ($9.65) and by the bottle at £32 ($51.48). Bubbledogs also features The Kitchen Table, where Knappett and his team host intimate lunches and dinners for up to 19 guests in the open kitchen. The Kitchen Table is a space for Knappett to showcase his contemporary European cooking and discuss the dishes with guests. The £65 ($104.58) three-course lunch tasting menu and the £80 ($128.73) three-course dinner tasting menu includes dishes like beetroot, fennel, and garlic scapes; chicken skin, grilled onion and burrata milk; and beef, nettle, and carrot. A £29 ($46.66) three-course set lunch menu is also available.

source: thedailymeal.com

LOFAT

CHEF CHAT

SUMAN SARKAR

Restaurant: TAAL Title: Sous Chef

When did you first get into cooking? Cooking was an accidental experiment for me as I started when I was in Grade 6. Mom was not at home and I tried to make a mixed vegetables dish for my dad and I,which turned out to be a successful experiment and henceforth I kept trying my hands with it. Where were you before you came to Kuwait? Working with The Leela Kempenski Gurgaon Haryana India, it is also one of the most luxurious hotels in India. If you could choose, what would your “last supper” be? Mustard Grilled Salmon. Describe your favorite dish from your home country. Hyderabadi Gosht Biryani and Lucknowi Chicken Korma. Name three ingredients you can’t live without in the kitchen. Entertainment, Entertainment, Entertainment Wear a Smile on your Face and Work, Work Becomes Pleasure. What is the most important part of a sandwich? The Most Important of a Sandwich Is its Bread

MY STUFF

Tea or Coffee: Cappuccino. My Breakfast: Scrambled Eggs and Yummy Choco Doughnuts. My Knives: Atlanta Chef. Most overused spice: Cardamom. Favorite Travel Destination: Travel Destination: Maldives (Seychelles). Dream Car: Audi. Favorite Food Aroma: That Appetite the Taste Buds.

How does your personality differ inside and outside the kitchen? Inside the kitchen I am a workaholic who believes in perfection. Outside the kitchen I am a very friendly, enthusiastic and fun loving person. What are the best and worst parts of being a chef? The best part is when everyone appreciates your food. The worst part is if a chef is unable to serve his food to his patron. What are your passions outside the kitchen? I love to pen down thoughts about my kitchen and recipes. If you weren’t a chef, what would you like to be? An intellectual professor. What came first; the chicken or the egg? Why does it matter whether it was the chicken or the egg came first, the outcome in context is the taste should be the best.

P.F. CHANG’S

TALK OF THE TOWN FRANKFURT & BERLIN

Restaurant Français (Frankfurt) One of numerous restaurants at Frankfurt’s luxurious Steigenberger Hof Hotel, this casually elegant Michelin-onestar may be (as its name suggests) French in inspiration, but Patrick Bittner’s cooking mixes culinary cultures with energy and flair to produce a first-rate example of contemporary German cooking. Alsatian foie gras is enhanced with muesli, yogurt, and brioche crumbs; Icelandic char is given an earthy cast with baby turnips and smoked birch oil; good old American beefsteak comes with a romaine cream. Bittner’s dining room is welcoming, with its centuryold oak flooring, its handsome fireplace, and its French paintings on the walls, and the wine list here is first-class. Lohninger (Frankfurt) Mario Lohninger worked for his fellow Austrian Wolfgang Puck at Spago in Los Angeles and for Guy Savoy at his eponymous gastronomic shrine in Paris and then earned fans in New York City as executive chef at the now-defunct Danube. In 2004, he took his culinary talents to Frankfurt, where he opened an unusual restaurant called Silk Bed, where diners reclined on bed-like couches, inside the trendy Club Cocoon, and later a more conventional one called simply Lohninger. Silk Bed closed earlier this year, but Lohninger is going strong, serving a kind of modern Austrian cuisine with international accents — like salmon sashimi with cucumber and miso, moistened with pumpkin seed oil; mountain cheese ravioli with chanterelles; monkfish with baby eggplant, roasted tomato, and cumin; a classic wienerschnitzel with cucumber and potato salads and cranberries; and Valrhona chocolate soufflé with maple syrup ice. Alter Haferkasten (Frankfurt) This family-owned Italian restaurant has been winning dedicated customers for more than 50 years. Saverio Pugliese and his son Francesco serve food so quintessentially Italian that you might momentarily think you’re near the Arno or the Tiber, not the Main. Classic vitello tonnato, white and green asparagus with shrimp and lemon vinaigrette, baby calamari in spicy tomato sauce, homemade tortelloni filled with ricotta and spinach in a sage butter sauce, homemade gnocchi with pesto, whole fish of the day baked in a salt crust, veal kidneys with red wine sauce, oxtail stewed in nebbiolo, lemon sorbetto with raspberries — leave thoughts of German cooking, old or new, behind when you walk into this delightful place. Katerschmaus (Berlin) With its open kitchen and views of the River Spree from the top floor of the building housing Berlin’s trendy Katerholzig club (on the site of the legendary, now-defunct Bar 25), this softly lit, faintly hokey restaurant— the staff dresses in theatrical regalia — offers food that seems firmly anchored in German tradition, even as it expresses a measure of modern creativity. Jerusalem artichoke cream soup with suckling pig cheeks; an autumn salad of home-dried grape tomatoes, marinated pumpkin, caramelized pumpkin seeds, and basil oil and apple dressing; beef tartare with marinated egg yolks and knoblauch crouton; and white halibut with beets and pumpernickel dumplings — this is food you wouldn’t be apt to find in any other country. VAU (Berlin) This stylish establishment in central Berlin’s Mitte district — home to the Brandenburg Gate, the Reichstag, Unter den Linden, Museum Island, and other city landmarks — merits a Michelin star for its savory cuisine, neither conventional nor avant-garde. Chef Kolja Kleeberg uses locally sourced ingredients whenever possible, and fashions them into such superb dishes as rabbit with lentils, marinated quince, and lamb’s lettuce; quail with chickweed, pancetta, and radishes; velouté of Jerusalem artichoke with smoked mackerel and apples; crispy char with pumpkin, coriander, and kumquat; saddle of Brandenburg venison with cep cream, juniper sabayon, and clover; and sour cream soufflé and ice cream with elderberries. VAU’s pan-European wine list is particularly noteworthy for a number of unusual German bottlings, among them Franz Keller Grauburgunder, Bernhard Huber Chardonnay, Weingut Amalienhof Riesling–Gewürztraminer Trocken, and Weingut Rings “Das Kleine Kreuz” Syrah from the Pfalz.

wait for replacement MOOTI MAHAL DELUX

E A T

SUPREME DELIVERY Good food at your door

As a regular customer, and by regular I mean daily, to the point where the friendly call center assistants can recite my cell phone number from memory, I was absolutely elated when I found out that a new delivery concept extending from the renowned Café Supreme, is now fully operational. Supreme Delivery’s menu, inspired by the original Café Supreme ‘good living menu’, promises delicious, freshlyprepared meals delivered straight to your door. If you’re a fan of Café Supreme’s delicious dining menu, yet you’re a bigger fan of the comfort of your own sofa, then you will love the new Supreme Delivery service that promptly brings you ‘Good Food at your door’, or your sofa. Even if you’re not a closeted couch potato like this editor, we’re pretty sure the new Supreme Delivery menu will have something to please your palate. For cheese lovers, the “All you need is simply cheese” menu, offers a complete roundup of all your favorite quality cheese sandwiches; Kashkaval, Halloum, Mozzarella, Feta, with fresh

accompaniments like thyme, olives, caramelized onions and much more, served on freshly baked breads. For gatherings, shareable munchies can go both ways. Munch the healthy way with the raw Vegetable dip platter with a choice of either avocado or salsa dips. You can even indulge in nachos alongside homemade, freshly-made guacamole salsa and ranch dips. Enjoy a different kind of pizza with the Spinach Cheese Mushroom filled tortilla, oven-baked to perfection. Why I love the wedges originally envisioned at Café Supreme; they’re always baked. And with this new selection at Supreme Delivery of wedges completely covered in melted cheddar cheese, I can indulge with a guilt free conscience. The piece de resistance, however, goes to the Buffalo wild wings. They’re crunchy, deliciously spicy, and whether you choose to believe it or not, baked and not fried! A healthy interpretation of a much-loved classic when friends are gathered at my place will automatically earn multiple gold stars in my books. From a wide selection of healthy salad plates for weight

watchers, to hearty tummy-filling pastas, there’s a huge list to choose from if you’re in a bind and need to feed a large group of people with little notice. The Mexican Santa Fe Chicken of Mexico salad platter offers the delight of crunchy chips and succulent chicken, topped with red beans, corn and freshly made house ranch dressing. The new sandwiches offered by Supreme Delivery make for perfect sharing options that will definitely please people with different dining preferences. Have the Tawook platter in sandwich format with the Tawook Wrap, as the succulent chicken pieces are wrapped in a light and airy tortilla and seasoned with the famous Supreme aioli sauce. Another house favorite; the Submarine Turkey Sandwich, which I personally refuse to share with anyone, simply because of the addictive combination of Provolone and Kashkaval cheeses, crunchy banana pepper atop slices of delicious smoked turkey. The club sandwich, always a popular choice, is offered in the traditional option, or a delightful seafood rendition with paprika chips. Rest assured, any sandwich choice will leave

your last-minute guests, including yourself, happily sated. You know when you’re craving a home cooked meal, but you’re so lazy that no one could ever pay you enough to go and prepare one yourself? Enter Supreme Delivery platters. From the tender and juicy grilled Salmon fillet with chargrilled vegetables and a choice of Mexican rice or mashed potatoes, juicy grilled beef burgers, to a filling Chicken Tawook meal complete with rice and tomato-flavored dakhous sauce. Aside from being a huge fan of the Salmon filet platter, the grilled chicken filet burger, an expertly marinated chicken breast with sautéed soy mushrooms topped with cheddar cheese, has become a staple of my delivery choices. Don’t forget to complete that delivery order with a selection of cakes for desserts, fresh juices, and some creatively conceived Supreme cocktails like the infamous Country Club, Passion cooler, or Fruit Fantasy. For supreme Delivery, order online via 6alabat.com or call 2575 8850.

HOW TO STAY IN SHAPE When working from home

Having a job that requires you to commute every day is a pain, however, it forces you to leave the house and many times, that is half the battle when it comes to adding a fitness element to your daily routine. Itâ&#x20AC;&#x2122;s simple enough to go to the gym either on the way to or from the office. Staying in shape is a bit more challenging for the stay at home worker. Itâ&#x20AC;&#x2122;s counterintuitive but it is indeed true. If you put in long hours at your desk and you need to take care of chores and kids as well, you have to find ways to stay in shape at home. Here are some tips to help you stay lean and healthy so you can continue being a productive home worker: Do a morning workout Doing a short workout session before eating breakfast has a number of advantages: t :PV JODSFBTF ZPVS FOFSHZ XIJDI XJMM IFMQ you stay focused on your work and be more productive. t :PV HJWF ZPVSTFMG B TIPSU NFUBCPMJTN

hike, which is great for weight loss or weight maintenance. t (FUUJOH TPNF FYFSDJTF EPOF FBSMZ JO the day means that, regardless of the various surprises your day has in store for you, you wonâ&#x20AC;&#x2122;t miss out on your workout. Buy Some Simple Fitness Gear Make it as easy as possible to do home workouts. Get some affordable fitness equipment that you can use during your work day. Some of the possible options include: t %VNCCFMMT PS LFUUMFCFMMT UP EP TUSFOHUI exercises like curls, swings, presses, and lifts. t " KVNQ SPQF UP EP B MJUUMF DBSEJP BOE UP take the stiffness out of your body after sitting at your desk for too long. t " TUBCJMJUZ CBMM UP EP BCEPNJOBM FYFSDJTFT such as crunches. t " CVTP CBMM GPS NPSF TUPNBDI FYFSDJTFT and to work on your core. t " ZPHB NBU GPS TUSFUDIJOH Keep your equipment at hand, tidy, and

available. The easier it is to exercise at home, the more likely it is you will actually train. Schedule Your Workouts Working at home involves a lot of freedom. To make sure you workout, you need to take away some of that freedom and make time, in advance, for exercising. You need to have a workout schedule with time set aside for your training sessions. Once you schedule your workouts, the chance of you missing it decreases dramatically. Avoid Distractions Your home is often full of distractions: the phone ringing, your kids yelling at each other, etc. You need to avoid these distractions and make sure that you can do your workouts without interruptions. Place your phone on silent mode, get your spouse to keep your kids occupied, donâ&#x20AC;&#x2122;t check your email between sets. Take Mini-Workout Breaks If you spend your day sitting at a desk, you need to take a break every hour or so to stretch your muscles and back. Why not use those breaks to do mini-workouts? A mini-workout is a 5-10 minute long exercise session. All you need to do is to pick a few exercises, put them in a circuit and do this circuit 2-3 times. For instance, hereâ&#x20AC;&#x2122;s a good circuit: t TRVBUT t QVTI VQT t TJOHMF IBOEFE CBDL SPXT XJUI B EVNCCFMM t GPSXBSE MVOHFT XJUI CJDFQ DVSMT Doing this mini-workout will give you a burst of energy that will help you stay focused on your work. It will also burn some extra calories and keep you lean. All in all, it doesnâ&#x20AC;&#x2122;t require a lot of time to get in shape. You just need to turn exercise into a regular habit. source: dumblittleman.com

PIZZA EXPRESS

ESSENTIAL COOKBOOKS

JOY OF COOKING: 75TH ANNIVERSARY EDITION by Irma S. Rombauer, Marion Rombauer, and Becker Ethan Becker More than Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma’s apartment. This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you. Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing.

MASTERING THE ART OF FRENCH COOKING: 50TH ANNIVERSARY EDITION by Julia Child, Louisette Bertholle, Simone Beck, and Sidonie Coryn (Illustrator) “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen. Bon appétit!

ESSENTIALS OF CLASSIC ITALIAN COOKING by Marcella Hazan and Karin Kretschmann (Illustrator) Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, her recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites. Now a new generation is ready to be introduced to Marcella Hazan’s way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens-as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking? source: www.amazon.com

THE SPICE CLUB

WHAT THE MOST SUCCESSFUL PEOPLE DO BEFORE BREAKFAST By Laura Vanderkam

Mornings are a great time for getting things done. You’re less likely to be interrupted than you are later in the day. Your supply of willpower is fresh after a good night’s sleep. That makes it possible to turn personal priorities like exercise or strategic thinking into reality. But if you’ve got big goals--and a chaotic a.m. schedule--how can you make over your mornings to make these goals happen? From studying people’s morning habits, I’ve learned that getting the most out of this time is a five-part process. Follow these steps, though, and you’re on your way to building morning habits that stick. 1. Track Your Time Part of spending your time better is knowing how you’re spending it now. If you’ve ever tried to lose weight, you know that nutritionists tell you to keep a food

journal because it keeps you from eating mindlessly. It’s the same with time. Write down what you’re doing as often as you can. The reason? The solution to morning dilemmas often lies at other times of the day. You may be too tired because you’re staying up late. But if you look at how you’re spending your nights, you’ll notice that you’re not doing anything urgent. The Daily Show can be recorded and watched earlier-possibly while you’re on the treadmill at 6:30 a.m. 2. Picture the Perfect Morning After you know how you’re spending your time, ask yourself what a great morning would look like. 3. Think Through the Logistics How could this vision mesh with the life you have? Don’t assume you have to add it on top of the hours you already spend

getting ready or that you’ll have to get to work earlier. If you fill the morning hours with important activities you’ll crowd out things that are more time intensive than they need to be. Map out a morning schedule. What time would you have to get up and what time do you need to go to bed to get enough sleep? As for the mornings themselves, what would make your ritual easier? Do you need to set your easel next to your bed? Can you find a more cheerful alarm clock or one you can’t turn off so easily? It’s easy to believe our own excuses, particularly if they’re good ones. Come up with a plan and assemble what you need, but whatever you do, don’t label this vision as impossible. 4. Build the Habit This is the most important step. Turning a desire into a ritual requires willpower. Use these fives steps to optimize your routine: t 4UBSU TMPXMZ t .POJUPS ZPVS FOFSHZ t $IPPTF POF OFX IBCJU BU B UJNF UP JOUSPEVDF t $IBSU ZPVS QSPHSFTT t 'FFM GSFF UP VTF CSJCFSZ 5. Tune Up as Necessary Life changes. Sometimes we have to regroup, but the goal is to replace any rituals that no longer work with new ones that make you feel like every day is full of possibility. So how would you like to use your mornings? This important question requires careful thinking. But once you decide, small rituals can accomplish great things. When you make over your mornings, you can make over your life. That is what the most successful people know. source: thedailymeal.com

CROWNE PLAZA

FOOD STYLING 101

The kitchen is wrought with sensory experiences: smell, sound, taste and touch are integral to how we interact with food. But, as they say (and we agree), “You eat first with your eyes.” It’s true that even the most delicious recipes can fall flat if they lack a visual allure. But photographing food is a lofty practice, and invoking all five senses by way of just one is easier said than done. Lucky for us, the talented photographers at FOOD52 were kind enough to share some tricks that will make people salivate at the mere sight of your food –as they should. Consider your surface and space: “Plating” is not just about how food looks on the plate, it involves the entire stage for the scene. It might not even involve a plate at all. The surface you choose will dictate the atmosphere of your shot. Natural wood, rustic slate and textured papers all have very different effects. Use a canvas that complements the nature of the food. Play with unique textiles and serving vessels; you can do a lot to transform that north-facing windowsill you use for all of your shots.

Think about your background: dark backgrounds will give your shot a dramatic effect (especially when contrasted with a light subject matter), while a window in the background will lend softness and depth. Wise Words: “Less is more. When learning, it’s best to keep things simple. Styling can be overdone and it’s truly a difficult job. Use simple linens, and look for interesting surfaces. I use random things from flea markets, including old crates or drawers. Also, when you’re plating food, smaller portions tend to look better.” –Nicole Franzen “Not everything has to be on a plate. Think outside the box and consider your options. You may want to do some actiontype shots, or ingredients, or on-a-sheettray-type stuff. I still consider this plating. Remember, you are building a style.”— Tom Hirschfeld “Don’t let the background overpower the food. You might want to re-think that red and white gingham tablecloth as a backdrop for your fruit salad.” –James Ransom Subject Placement: Sometimes a composition is effective when the subject is in the center of the frame, other times

when it’s at the edge. A slightly off-center composition is often more interesting than one that is perfectly symmetrical. Off-center placement works really well for the bright dish below. Negative Space: Don’t be afraid to leave empty space around the food or plate. It gives the subject room to breathe and creates a sense of environment. Framing: You don’t necessarily need to get the whole plate or bowl in the frame. You want to expose enough to give the viewer a taste, but leave them craving more. Imperfections can be stylish: Some of the most interesting compositions have a little mess -- stray crumbs, spilled sauce, a dirty fork. These are signs that the food is real and natural (aka ready to eat right off the plate!). Tell a story: Take a bite out of that crostini, a spoonful from that custard, a slice from that pie (or a creampuff off that baking sheet). Like crumbs and spills, these moments give a sense of active reality to your composition. Removing an element from the shot also interrupts the spatial patterns and engages the viewer in an exciting way. source: www.food52.com

REYOUG

E A T

A SLICE OF BOSTON’S FINEST The Upper Crust Pizzeria

When one thinks of the typical Boston slice, the mind wanders to none other than Boston’s Upper Crust slice, a little heavy on the secret red sauce and a well-made thinner crust. Using a simple flavorful crust, the Upper Crust Pizzeria prides itself in inventing new ways to tease the taste buds. In terms of thickness, choice of toppings or sauces, preferences may differ here in Kuwait, yet as a market conditioned to taste only the most sophisticated flavors, this pizzeria fits right in. One who is schooled in the art of food by Kuwait’s myriad of gastronomic delights, and is granted bonafide foodie status by experience, can’t argue with the way pizza is supposed to be, and should there be an argument, we can daringly rebut that one bite of the Upper Crust slice will convince you otherwise. Taking a break from the usual thicker pizza pie, the pie artisans at the Upper Crust

Pizzeria have expertly perfected the art of the thinner crust, Incorporating only the freshest ingredients, the menu has grown from classical favorites to include more daring toppings. Located at the glitzy restaurant complex that is The Village in Abu Al Hasaniya, the awardwinning interior design alone is worth the visit. Pizza-tin decorated high ceilings emit a designer loft-like appeal, sleek white tables and floor to ceiling windows, Flat-screen TVs to watch your favorite game, and the open kitchen plans make for an entertaining dining experience. The outdoor seating area is equally pleasant; with stylish, flaring gas heaters to keep you warm in the chillier winter months, we decided to sit outside to enjoy the pleasant weather. The starters at Upper Crust Pizzeria are delicious. With mouth-watering Buffalo wings, or the Antipasto platter, even the light White Spinach pizza makes for an ideal appetizer. We opted for

the Caesar and strawberry and feta salads, along with the Antipasto platter; a selection of grilled vegetables, green and red peppers, eggplants, mushrooms, artichokes, peppered salami and an Italian cheese assortment atop crunchy Rocca leaves, this platter is more than ideal for sharing, the delicious cheeses leave a tempting hint for what’s to come. Lasagna for starters, why not? Having the option to choose our fillings of chicken, beef, or vegetable, we chose the beefy lasagna to nibble on until the main event of our meal, the awardwinning pizzas, arrived. When ordering your pizza, the small size makes for a whopping 14-inch pie, and the larger size is 18 inches. One might think that these sizes are indestructible, yet because of the signature thinner crust, slightly crisped on the edges after a generous dash of olive oil completes the pie; the pizza is much lighter than most renditions seen in K-town. You can also order your regular or large pizza in halves, yet we were too greedy (and hungry) to think otherwise. We started off with the Swellesley, Upper Crust’s ‘Arabiatta’ rendition, with Parmigiano Reggiano, red sauce, pepperoni, crushed red pepper, garlic, olive oil and basil. Perfectly balancing out the edgy spiced pepperoni, we dove right into the Spinach Leaf pizza, with its famous red sauce topped with fresh spinach, ricotta, and fresh garlic. The ricotta cheese expertly spread across the surface created a heavenly balance of textures while complimenting the spinach. That deliciously crusted dough is a winner in our books; we could truly consume it on its own! We also tried more daring flavors, including Bubs’ BBQ chicken, the traditional white pizza with BBQ breaded chicken (you can also order the chicken grilled), sliced onion and mozzarella. The contrasting flavors are divine, as the flavors of the white cheese are completely brought

out with the tanginess of the BBQ sauce, and with the chunks of breaded chicken, we were absolutely sold. The Patata Rossa, which could easily be ordered as an appetizer, another light, white pizza creation with rosemary and garlicroasted red bliss potatoes, caramelized onions, Fontina and mozzarella cheeses. After slice upon slice of the heavenly pizza pies, we were pleasantly surprised when we realized we did have room for dessert. Ordering

the house specialty that is the Nutella Calzone with bananas and strawberries is a must when paying the Upper Crust Pizzeria a fanciful visit. The homemade Gelatos are perfectly light yet flavorful, and we guarantee that the Strawberry and Mascarpone Gelato is a delight worth saving room for. If the Nutella Calzone didnâ&#x20AC;&#x2122;t hit the spot for you, have it in the Gelato form, and mix it up with the Strawberry Mascarpone gelato for that addictive marriage between fruit and chocolate.

The Upper Crust Pizzeria is located in The Village restaurant complex in Abu Al Hasaneya and KIPCO tower. For more information, please find them on facebook by visiting: www.facebook.com/uppercrustkwt and twitter, www.twitter.com/uppercrustkwt, or call 2294 3200 and 2390 7087.

The Challenger

Kunal Kapur Occupation

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

Chef, celebrity culinary guru

So, what’s on the menu? Appetizer: chicken Tikka & cheese melt on crispy garlic bread. Main: spaghetti with lamb koftas, Roganjosh sauce Dessert: green apple and cinnamon Srikhand. What drinks would you be serving? Considering there is no alcohol, I will be serving only flavored shooters on crushed ice. Some as weird as “lemon and bitter gourd shooters with black salt” What are you doing for entertainment? Musical chairs …maybe..it’s been a long time since I did that at any party. If all else fails, which restaurant would you order in from to save your dinner party? Dawat, it’s soul food and they deliver really fast, and of course they come for a decent budget. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? Well I had to take out a few visiting cousins for a great meal. It was especially a very unusually windy day. But we were all set, we were ready and then came a warning that there is a storm coming so stay indoors. Looking at all the people so upset I came forward and announced a kitchen party. So we all ended up sitting in the kitchen, some on the counter, some on inverted oil tins, some pulled up kitchen stools. We placed the iPhone on the dock and I rolled up my sleeves and dished out the above menu as we chatted all through the night. The best part was that food was served piping hot on big plates and everybody just shared from it. It was the best…difficult to recreate that. What are some of your best tips for hosting a dinner party and/or gathering? Don’t overstress yourself with too much. Just divide the work Have a plan and work the plan. If nothing works don’t be shy to order from a neighborhood restaurant. What type of cuisine would you choose for the evening? Rustic World Cuisine.

EVIAN

HOW TO MAKE

great packed lunches for work

A lot of us are in the habit of buying lunch out each day. I donâ&#x20AC;&#x2122;t mean weâ&#x20AC;&#x2122;re all enjoying three-course lunchesâ&#x20AC;&#x201C; for most people, itâ&#x20AC;&#x2122;s just a sandwich and maybe a bag of chips and a drink from the nearest store. The problem is, when youâ&#x20AC;&#x2122;re sinking a few dinars on lunch five days a week, every week, the cost soon adds up. So why donâ&#x20AC;&#x2122;t more of us brown-bag our lunch? In most cases, I think itâ&#x20AC;&#x2122;s simply habit. Of course, thereâ&#x20AC;&#x2122;s always the excuse that weâ&#x20AC;&#x2122;re too rushed in the mornings â&#x20AC;&#x201C; but thatâ&#x20AC;&#x2122;s pretty easy to overcome. Finding Time to Pack Your Lunch Firstly, youâ&#x20AC;&#x2122;ll probably spend just as much time standing in line at the store as you will making a packed lunch at home. It only takes five minutes to put together a sandwich (I used to make my sandwiches whilst cooking my oatmeal for breakfast!)

Set your alarm clock ten minutes early, and youâ&#x20AC;&#x2122;ll have plenty of time to make yourself some lunch. If you find it really hard to get out of bed in the morning, you can make sandwiches ahead of time and freeze them (donâ&#x20AC;&#x2122;t include lettuce or other salad greens if youâ&#x20AC;&#x2122;re freezing sandwiches). Just grab one out of the freezer before you head out the door to work, and itâ&#x20AC;&#x2122;ll have defrosted by lunch time. Storing Your Lunch If youâ&#x20AC;&#x2122;ve got a fridge at work, keep your lunch in there. It might be a good idea to label your lunch bag with your name and the date (that way, no-oneâ&#x20AC;&#x2122;s gonna accidentally scoff it, or chuck it out). If you donâ&#x20AC;&#x2122;t have access to a fridge, just keep your lunch in an insulated lunch box that will stay cool. You can get these for a few bucks, and if you refrigerate them overnight, theyâ&#x20AC;&#x2122;ll keep your food cool and fresh till lunchtime. Avoiding Sandwich Boredom As well as the perceived â&#x20AC;&#x153;hassleâ&#x20AC;? of packing a lunch, many people feel that itâ&#x20AC;&#x2122;ll quickly get boring. Donâ&#x20AC;&#x2122;t fall into the â&#x20AC;&#x153;ham sandwiches again?â&#x20AC;? trap: vary your lunches to keep them interesting. Here are some ideas. t 4BOEXJDIFT There are loads of different types of bread to try. Pitas, tortilla wraps and bagels all transport well â&#x20AC;&#x201C; and using different breads will encourage you to vary the fillings. t 4BMBET Instead of a sandwich, why not make a big salad for lunch? Include some lean protein (like cold chicken, boiled egg, tuna or prawns) and some carbohydrate (pasta, rice or couscous work in many salads, or just take a few crackers to eat on the side). t -FGUPWFST An incredibly simple way to make lunch with next to no effort is to cook a bit extra at your evening meal the night before and pop it in an air-tight box. Iâ&#x20AC;&#x2122;m very partial to cold stir-fry; if youâ&#x20AC;&#x2122;ve got access to a microwave at work, youâ&#x20AC;&#x2122;ll have even more options. (If youâ&#x20AC;&#x2122;re reheating rice, make sure itâ&#x20AC;&#x2122;s been kept completely chilled until you reheat it.) t &YUSBT Try to include a piece of fruit or a handful of veggie sticks with lunch â&#x20AC;&#x201C; too many of us donâ&#x20AC;&#x2122;t eat any fruit or vegetables during the workday. You might also want to throw in a treat like a cookie or a small bag of chips. Look out for multibags of â&#x20AC;&#x153;treat sizedâ&#x20AC;? portions â&#x20AC;&#x201C; far cheaper than buying candy bars and chips from the vending machine at work. If youâ&#x20AC;&#x2122;re stuck for packed lunch ideas, have a search on Google â&#x20AC;&#x201C; there are hundreds of sites packed with great suggestions. You can also buy books of packed lunch recipes, though these tend to be aimed at parents making lunches for their kids. source: dumblittleman.com

CURVES

CRACKING AN EGG The physics

Sometimes the most useful cooking tips can be found in classic movies. Consider Billy Wilder’s 1954 romantic comedy, Sabrina. Suffering from the pangs of unrequited love, young Sabrina (Audrey Hepburn), a chauffeur’s daughter, is sent to Paris to train as a chef at a Cordon Bleu-type academy. One day’s lesson concerns the proper way to crack an egg. “An egg is not a stone,” the instructor admonishes his charges. “It is a living thing. It has a heart. So when we crack it, we must not torment it. We must be merciful and execute it quickly, like with the guillotine.” It’s all in the wrist, the chef insists. He proceeds to demonstrate, holding an egg gently between thumb and forefinger before rapping it sharply against the edge of a bowl with one swift stroke: “One, two, three, CRACK! New egg!” This is the classic one-handed eggcracking technique favored by chefs, if only for its virtue as a time-saver, given the large number of eggs the average Parisian chef must crack on a given day. But opening an eggshell between the fingers and thumb of one hand requires precision and practice, and most neophytes, like Sabrina, end up with a hand full of crushed egg. Fortunately, there are alternative methods that get the job done perfectly well. All the methods have one thing in common: They rely on applying just enough force to the center of the egg - the egg equator, if you will - to crack the shell without shattering it. And science has finally come up with an explanation for what comes naturally to most home cooks: Eggs crack best around their equators, says MIT mechanical engineer Pedro Reis, because of

their geometry. He and a young colleague, Arnaud Lazarus, have highlighted the link between an eggshell’s geometry (it belongs to a class of shapes known as ovoids) and a mechanical property called rigidity - the quality that, along with strength, determines how much force an object can withstand before it cracks. Reis’ and Lazarus’ model is a mathematical

formula that predicts what will happen when you poke thin, shell-like structures at specific points. That is essentially what it takes to crack an egg: a sharp, targeted strike at the specific point where the egg’s structure is weakest. The shell has a threshold beyond which it can’t absorb any more force, and once that threshold is crossed, the shell will crack. WASHINGTON POST

CARIBOU

MUGGHA

AL MAHAL

E A T

SMASHBURGER A smashing good burger

Smashburger was founded in 2007 in Denver, USA and if you’re wondering about the name, it comes from the way in which the burgers are prepared. The technique is nothing new and has been implemented in diners and ‘mom and pop’ places across America for decades, but this great way to cook burgers got lost somewhere along the way. With the ubiquity of fast food chains, we have become accustomed to pre-formed patties that are usually cooked from frozen. Smashburger take a freshlyground 100% certified halal Angus beef meatball, and literally smash it down onto a buttered griddle to form the

burger with a two-handed press and hold it down to start searing the beef. What this delivers is a patty that is full of flavor from the quality of the beef and a crunchy exterior from the searing that adds an extra level of texture to the burger. I opted for the All American served with American cheese, onion, pickles, and ketchup and mustard. The bun that holds this all together is an egg-glazed one that adds a unique twist to the hamburger bun. The burgers come as Smash or Big Smash, and this relates to the weight of the beef being smashed. The burger is no thicker on the Big Smash but is simply wider because of the technique.

This is Smashburger’s first location outside of the US and was opened by Kayan Restaurants here in Kuwait. They also hold the franchise for the UAE, Qatar and Bahrain and Smashburger wanted them to start with Dubai as they, like most people, believe it be the centre of the Gulf. Yousef Alessa and Khalid Hajjar of Kayan Restaurants insisted that Kuwait was a better market to launch from - they figured if they could succeed in Kuwait’s competitive burger market then they can make it anywhere. And judging by the crowds that accompanied bazaar’s visit it seems they were right. They did take heed from the founder of Smashburger, Tom Ryan, though when sourcing beef. Khalid

told me they must have tried over fifty different types of halal beef before Tom was satisfied. Not only that, he could also detect the age of the cow at slaughter from tasting the meat. Tom Ryan is clearly a man who knows his beef! What sets Smashburger apart from other burger places is the level of customizability they offer. While they offer options such as Mushroom Swiss, Spicy Baja and BBQ Bacon & Cheddar, you can also create your own burger exactly as you like it. Decide on the size, pick an artisanal bun, add your favorite toppings and sauces and finally your cheese of choice. They offer the exact same set up with chicken breast instead of the burger.

They also offer a Veggie Burger and a few different salads. You could also visit Smashburger for the sides alone. The offer five different fries; Smashfries are tossed with rosemary, olive oil and garlic and Kuwait Fries are seasoned with hawaij spices and cilantro. You can also try Fried Pickles, Fried Jalapenos or Veggie Frites, which are flash-fried carrot sticks and green beans. The shakes at Smashburger are all hand-spun with H채agen-Dazs ice cream and they also have an Ice Tea bar along with the usual sodas. The inclusion of Kuwait Fries is something that Smashburger do all over. They always craft their menu to reflect the

tastes of the local market. So on the menu here you can also find the Kuwait Burger and Kuwait Chicken which are served with hot pepper cheese, hawaij grilled jalapenos, labneh, baby spinach, tomato and cucumber and served on a spicy chipotle bun. This makes each Smashburger outlet a unique dining location. So get down to The Village and see what smashing quality beef can do for a better burger. Smashburger is located at The Village in Abu Hassaniah, Mishref and Mahboula For more information please call 5029 8884. For Facebook, Twitter and Instagram: SmashburgerQ8.

CURATED Jam session...

Nothing is both so on trend and oldfashioned as homemade preserves. Here’s what you need to get cooking. Jam technology hasn’t evolved much since your great-grandma’s days. Still, that doesn’t mean new designs of those old tools wouldn’t leave her envious. MAUVIEL’s preserving pan ($230, mauvielusa.com) is case in point. The Normandy, France-based company has been casting kitchenware since 1830, and its broad copper pan conducts heat evenly to keep your berries from burning. The interchangeable blades and strainers on OXO’s food mill ($50, oxo.

com) give fruit a refined, hand-pureed texture that a Cuisinart can’t approach. Canning can be an unwieldy business, RSVP INTERNATIONAL’s wide-mouth funnel ($14, amazon.com) perches neatly atop jars and RÖSLE’s stainless-steel ladle ($37, rosleusa. com) has a sleek, round pouring rim that prevents jam spillage. FOX RUN’s jar lifters ($8, acehardware.com) pluck the sealed jars from boiling water without looking like an eyesore in the kitchen. And for showing off the fruits of your labor? We suggest WECK’s Deco and Mold jars ($14 for six, weckcanning.com), beloved by jam geeks

for their minimal look and foolproof rubber gasket, or Italian-made BORMIOLI ROCCO’s Quattro Stagioni jars ($2.50, surlatable.com) with traditional twist-on lids. FOR SHOW Folklore has it that yard-dwelling gnomes are actually helpful, nocturnal gardeners. Spruce up greenery with West Elm’s Modern Gnomes. Unlike the original figurines of mid-1800s Germany, these have been recast in gleaming white porcelain, offering a swanky take on the bearded man. ($19 each, westelm.com). Distributed by Tribune Media Services.

PEI WEI

EATALY

The volcanic, idealistic entrepreneur Oscar Farinetti has scored another goal. On June 21st, 2012, he opened the latest food store belonging to the Eataly group in Rome: the largest in the world, it’s his 18th location – which include cities like Tokyo and Manhattan – where Italy’s finest food products are proudly on display, from tagliatelle to the most exquisite extra-virgin olive oils. Like all authentic innovations, Farinetti’s philosophy is disarmingly simple and puts into play three basic activities: eating, shopping, studying. Eataly’s spaces encourage all three of these actions, but the didactic element – with free food education courses – are truly inspired. In all of the world’s Eataly stores, young cooks can learn the difference between tinned tomatoes and fresh ones, and adults can learn to make tasty meals from affordable ingredients or even leftovers. Eataly Rome The factory built near Rome’s train station was constructed for the football championships in 1990 and has been waiting for a permanent purpose for years now. After more than two decades, the 17,000 square meter space over four stories is now the crowning glory of the Slow Food movement. Of course, eating is the first and foremost part of the Eataly experience. It’s hard to imagine any better place than this one, with 23 different food areas over three floors featuring everything from local produce purveyors to pasta, from the typical Emiliana piadina by the Maioli brothers to gelato by Lait. There are also special areas dedicated to the best Italian delicacies: buffalo mozzarella by Romano Battaglia, artisan beer, Venchi chocolate.

The cooks from Rome’s historical osterie are side by side with the most traditional dishes of the Lazio region. But the real novelty is the Show Cooking table by Whirlpool: starting in September, once a month, 12 world-famous cooks will cook a dinner for 10 lucky diners who can reserve a place online. For now, Eataly is keeping its culinary lineup secret – but has announced that prices will be set by auctions and the proceeds will be given to a different charity each time. Eataly Milan There are plans in the works for five other Eataly locations in Italy, four in the U.S., one in London and another three in Japan. The next opening is set for April 2013, when a special Eataly will open in the theater space of the legendary Teatro Smeraldo, and will be dedicated to music. “The project foresees a huge, emerald green stage suspended in mid-air where musicians will perform every night,” Farinetti explains. “Visitors can listen to music while eating the best pizza in the world.” In fact, each Eataly store is dedicated to a value or quality: “Doubt” for New York, and “Beauty” for Rome. “I thought of Amedeo Modigliani and the greatness of Italian art, music and irony – which is our national quality,” says Farinetti. In the Ristorante Italia in Eataly Roma, there are four authentic Modigliani paintings on display, thanks to the Modigliani Istitut Paris-Rome. The musical tribute is conveyed by screens on every floor showing symphonic concerts from the 18th Century onwards, as well as soundtracks from Italian films. And irony is celebrated with an exhibit called “Mangiarsi l’Italia”: one hundred satirical vignettes from 1861 until today. source: www.finedininglovers.com

NY FRIES

CHEF CHAT

DANIEL FRAGO RAYOS

Restaurant: The Lofat Group Title: Executive Chef

MY STUFF

Tea or Coffee: Tea. My Breakfast: Continental Breakfast. My Knives: Balisong (butterfly knife). Most overused spice: Rosemary, Oregano, and Basil. Favorite Travel Destination: Asia and Pacific. Dream Car: As long as the car is good on gas and gets me to where I need to be, that’s my dream car. Favorite Food Aroma: Brewing coffee, garlic frying. These are the two most seductive food aromas.

When did you first get into cooking? I had a knack for cooking ever since I was young, I always cooked breakfast, learned how to cook omelets, pancakes etc. Where were you before you came to Kuwait? City Seasons Muscat, Oman, as an Executive Chef. If you could choose, what would your “last supper” be? My last supper would be dinner with my wife and we would do a tasting menu from amazing things we’ve had a chance to eat in our lives together: Foie Gras, Beluga caviar and a lots of seafood dishes. Describe your favorite dish from your home country. Bulalo (Beef Shanks Soup), I often enjoy sipping piping hot bulalo soup made with freshly slaughtered Batangas beef (shanks). The broth is rich with flavors seeped from the beef after boiling for hours. The bones are big, meaning more bone marrow to enjoy. Name three ingredients you can’t live without in the kitchen. Salt, fish and chili: Food is tasteless without salt; fish because it’s very versatile and I really love chili, just to spice my life up a bit. What is the most important part of a sandwich? The middle part: What truly makes a great sandwich is that you can enjoy every single bite because each bite contains the lovely morsels that you so delicately choose. How does your personality differ inside and outside the kitchen? Inside, the chefs and cooks must strictly follow the set standards of the kitchen; so I’m organized and clean, like their father in the kitchen. Outside, I am friendly and easy to deal with. What are the best and worst parts of being a chef? Working long hours being stood on your feet all day and the stress. Most days are busy but I enjoy them, I’m in control, and at the end of the shift there is a great feeling of achievement, almost euphoria, that buzz that I love and part of the reason I do it. But there are some days when everything is against you, you cannot seem to do anything right and you start to lose it, when that happens it is game over for the whole shift, I hate days like that. What are your passions outside the kitchen? I like to travel if I can get the time. If not, I love photography or swimming. If you weren’t a chef, what would you like to be? Maybe a Naval Officer. What came first; the chicken or the egg? Can a child survive without a parent? If there were no chicken to hatch, feed and protect the egg, it would never live to grow into a chicken. Chicken first, all the way.

BUFFALO’S

WHEN KIDS NEED TO PUT ON WEIGHT

Parents repeatedly ask how to help a child gain weight in a healthful way. This is an important question because the age-old advice of milkshakes and ice cream just doesn’t cut it, and can spark a cycle of insulin resistance that can lead an underweight child down a path toward obesity and diabetes. Parents might want to focus less on the scale and instead direct their energy toward providing their children with enough macronutrients (protein, carbohydrates and fats) and micronutrients (vitamins and minerals). Empty calories, like

those in ice cream, might add a few pounds here and there, but they will not provide the nutrients a child needs to build a healthy brain, resilient organs and strong bones. So if you have an underweight child, begin by ensuring all calories ingested are nutrient-rich. The following foods can help a child healthfully gain weight and thrive: - Beneficial fats, especially plant-based fats. Each gram of fat has about nine calories while each gram of protein or carbohydrate provides about four calories, so a meal made with fats can contribute to

wanted weight gain. Here are some recommended sources of healthful fat: Coconut oil. Coconut oil adds sweetness and beneficial calories, so add a tablespoon into a smoothie or to vegetables when roasting. Nuts and seeds. Pistachios, walnuts and almonds are great choices for kids. Avocados. Make guacamole with fresh avocados, onions and tomatoes, or mix avocado into a fruit smoothie. Smoothies. Smoothies are an easy way to ingest needed nutrients and calories, especially if you add coconut oil, coconut milk or almond butter. Get creative with your favorite fruit, full-fat yogurt, nut butters and seeds. Dried fruit. The lack in water makesit easier to eat more sizable quantities. This means a greater calorie intake. Hummus and bean dips make good snacks. Behavior and routine Drink after a meal, not during. Even water can fill up a little belly, tricking a child into feeling full. Milk and juice are more often the culprit as many toddlers and preschoolers drink so much throughout the day that they aren’t hungry enough for food at mealtime. Set meal and snack times. Kids need to know that mealtime is an

important and expected part of their day. Eating in the stroller or car conveys to your children that eating well is not a priority. Snack foods that parents can keep in the car are also often lowernutrient foods. Sit down to meals with your children. They will eat more healthful foods if they see healthful eating modeled. Turn off the TV. Older children and adults tend to mindlessly eat in front of the television, but many young kids will be too captivated by the screen to eat at all. This might sound counterintuitive, but make sure your child is getting enough exercise. Yes, exercise burns calories, but it also ensures a child is hungry enough to eat well. Provide healthful snacks in between meals. Children’s stomachs are small, so they cannot always eat enough food during their meals to meet their nutritional needs. Snacks also sustain a young child’s energy and mood. Add a snack before bedtime. If the snack is full of healthful fat and protein, the nutrients can build tissue while sleeping. Avoid sugar so a child’s ability to sleep is not affected. Keep in mind that this approach to eating works for most kids, not just those who need to put on a few extra pounds. WASHINGTON POST

CONTAINER 75

E A T

LET’S CROCCANTE! Pizza night just got tastier

Pizza night, always a delightfully devious bazaar ritual, entered an experimental phase when we decided to try out Croccante Pizzeria. Because our food curiosities never end with our office hours, we didn’t mind that the pizzeria currently operates on a delivery basis. If anything, our appetites were already so intrigued after seeing all our fellow bloggers post mouth-watering pictures of their pizza feasts online! First of all, I was initially piqued by the name chosen for this new pizzeria, as Croccante is an Italian dessert, a traditional almond brittle. Perhaps the name, Croccante, invokes the happy crunch

of brittle when you sample the pizzas, I couldn’t wait to find out whether or not this promise rang true. The digital menu, as the main restaurant is due to open in Salmiya, offers a wide selection of interesting pizzas, some with internationally inspired namesakes that already had us drooling, and a secretive pink sauce that left us wondering. From Brooklyn, Thursday Midnight, (A) in Beirut to Ibiza, we started making our selections. Being avid lovers of garlic bread, we went for both the garlic bread topped with fresh mushrooms, and the garlic bread with Mozzarella cheese and pink sauce. If you’re a devout foodie, you know its best to try the garlic bread before the

pizza, as the first sampling offers you an inclination of the quality of the dough. First verdict: that promise of crunch, followed by a playful interlude of delicious textures, holds true! The simple fresh ingredients were bursting with flavors, and the pink sauce simply tickled our fancies even more. The best part? We also made sure to order a Rocca salad, or the salad of the day on offer, and scattered the Rocca leaves on top of the garlic breads to better enjoy the flavorful crunch. We’re definitely not omitting the main event of the evening, which starred Brooklyn, Ibiza, and a mysterious Road 63. Starting out with the Brooklyn, we dug into a haven of meaty goodness,

tasty salami with mozzarella cheese, tomato, and aromatic basil. Like the garlic bread, the dough is light as air, crunchy on the outside and slightly softer in the middle. The Ibiza offers more crunchy goodness, with shredded grilled chicken, mushrooms, delicious green and red chillis, and fragrant garlic oil. All oils are served in small containers alongside the pizza, so you may drizzle to your hearts desire, or simply dunk in your slice for an extra kick of flavors. The true surprise came in

the form of the Road 63 pizza, with slightly spiced sausages, tomato, Mozzarella and mushrooms, topped with small swirls of the signature pink sauce. Personally, I’m not the biggest fan of sauces on top of pizzas, yet the pink sauce offered a great contrasting flavor to the spiced sausages and tomato sauce, resulting in a mellow flavor that melts in the mouth. We also ordered pizzas by the slice, and these delicacies are perfect, as they didn’t make this editor feel burdened with gluttonous guilt. The first ‘Slice of Heaven’ was my personal favorite as it included my favorite pizza toppings; tomato sauce, smoked turkey, Mozzarella cheese, mushrooms, and Oregano—we promise a feast of flavors with this choice. For dessert, we couldn’t resist but order both the dessert of the day, which to our luck included a dreamy Nutella Calzone, and the house Bu Hamad Cake. A towering display of smooth layers of salted

caramel and chocolate, the Bu Hamad cake is expertly balanced, leaving you wanting more with each bite, we couldn’t resist devouring this slice in its entirety. The Nutella Calzone, nonetheless, was a lovely departure from the regular; the Nutellabased, Ganache filling brought us more joy when our taste buds were met with crushed nuts, and soft pieces of banana, resulting in what we joyously decided was a Nutella-banana-split calzone.

Make sure your next pizza night is a Croccante one. To have your pizza feast delivered, please call 2573 2321 or order online via 6alabat.com. You can also check out Croccante at the Avenues. For more information, please call 2259 7504. Don’t forget to follow Croccante on Instagram for their latest updates, @croccante_.

BATTER-FRIED APPLE RINGS

These are essentially pancakes enclosing apple slices: fun to make and kid-friendly. The batter is enlivened by a little pumpkin pie spice, which adds a nice fall note, but this would be a great dish year-round. If you really want to taste the apple in the syrup, use a cinnamon stick rather than ground cinnamon. 4 servings MAKE AHEAD: The syrup can be made a day in advance, covered and refrigerated. Reheat before using. Adapted from a recipe by chef Carla Hall in The Chew: Food. Life. Fun. (Hyperion, 2012). Ingredients

For the apple cider syrup 2 cups fresh apple cider 1/2 cup light brown sugar Peel from 1/2 lemon, sliced off in strips (no pith) 2 teaspoons ground cinnamon (may substitute one 3-inch cinnamon stick; see headnote) For the apple rings 11/4 cups flour 1 tablespoon baking powder 2 tablespoons sugar 1 teaspoon pumpkin pie spice 1 large egg 11/4 cups buttermilk Grated zest of 1/2 lemon (1 teaspoon)

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the griddle 2 medium Granny Smith apples, peeled and cored For the syrup: Combine the cider and brown sugar in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium and add the lemon peel and cinnamon. Cook, adjusting the heat to keep the mixture at a steady boil, until the liquid has reduced by half, 20 to 25 minutes. The yield is 1 cup. Pour into a small bowl through a fine-mesh strainer, discarding the solids, then return the syrup to the saucepan, off the heat. At serving time, reheat if needed. For the apple rings: Combine the flour, baking powder, sugar and pumpkin pie spice in a medium bowl. Combine the egg and buttermilk in a liquid measuring cup and whisk until well-blended, then add to the flour mixture along with the grated lemon zest and melted butter. Stir briefly just to combine. Cut the apples crosswise into 1/8-inchthick rounds. Working in batches, use a toothpick or chopstick to dip the slices into the batter, turning them to coat both sides. Heat about 1 teaspoon of butter on a nonstick griddle or in a nonstick skillet over medium heat. Add a few of the apple slices and cook until golden brown on both sides, turning once. Repeat to cook all of the apple rings, adding butter as needed. Serve hot, with the warm syrup on the side. NUTRITION Per serving (using threequarters of the syrup): 480 calories, 9 g protein, 75 g carbohydrates, 17 g fat, 10 g saturated fat, 95 mg cholesterol, 470 mg sodium, 3 g dietary fiber, 40 g sugar bc-apples-recipe3. WASHINGTON POST

VIVA (ENGLISH)

BBQ GADGETS Make grilling fun

I have to admit: Writing a column on barbecue tools has ended up letting me use some devices very high on my list of the most enjoyable gadgets I’ve tried. While there might not be as many barbecue gadgets as iPhone covers to choose from, there are still a lot of great choices to flip your meat. By far my favorite of the grilling gadgets is the Slider from Quirky, a company known for creative and innovative tech gadgets. Quirky is now taking its creativity to the heat of the coals. The Slider is a stainless steel, double-prong, 14-inch skewer you can load with meat, peppers, squash, onions or whatever you want to cook. What makes it great is that the utensil is built with a heatresistant slider, which you use to get your food off struggle-free in just seconds. They come in a set of four for $24.99 The Stake ($29.99) is just as Quirky describes it: “Grip it. Flip it. Serve it.” This true all-in-one device has a spatula, fork and tongs all in a brushed stainless steel tool with a wooden handle. It might seem hard to think of all of these cooking utensils together, but they are all there in the tool, which is 21.25 inches at its

longest length. When it’s locked together you have a simple 3.75-inch-wide spatula. Separate it and you have tongs or slide down the fork to grab your sausage (or whatever else you’re grilling) for flipping or removal. Another multifunctional gadget from Quirky is the Porter ($39.99), a multipurpose barbecue tray that is the ultimate tool to keep raw food separated from cooked. The simple gadget (19.5 inches by 11.5 inches by 4 inches) has a container on top to hold your meat along with a separate metal mesh caddy on the side for transporting condiments or seasonings. When you’re done cooking, just lift off the top tray you transported the raw meat in and you have another tray below to put cooked items for serving. (Details: www.quirky.com) The Grill Daddy Heat Shield Spatula ($24.99) is a multifunctional stainless-steel grilling tool that does a lot of things well. Its main function is to prevent your hands from being cooked along with your meat. A swinging handle keeps a layer of metal protection between the heat of the grill and your hand. No matter where you reach on the grill, the handle pivots to keep you

protected. It’s available in several models, including one with an additional 5.5 inches for further reach. It’s called a 10-inone grilling gadget because additional accessories can be purchased to use with it, including a 5-inch-wide fish spatula, tongs and a basting brush. (Details: www. buygrilldaddy.com) One item I wrote about last year but has to be mentioned again is the iGrill. It’s an electronic wireless grilling and cooking thermometer for iPhones, iPads or iPod touches, which connects via Bluetooth. To work it, just insert the prong into your meat on the grill and after you load the iGrill app (free via the iTunes Store) all your cooking information is displayed on your device’s screen a safe distance from the heat. Along with the temperature, it features alarms, graphs, presets, timers, individual probes and time-remaining functions along with new presets for fish, chicken and meat. A silicone skin protective cover ($19.99) shields the highly priced ($79) iGrill device, keeping it safe from moisture, food, heat or just about anything while cooking. (Details: www.igrillinc.com). source: MCT Information Service

RAUCH

(GLASS Bottle Juice)

CAN I POUR YOU A POUCH?

Single-serve drink mixes and individually wrapped foods are a boon for landfill enthusiasts. Dissolvablepackaging maker MonoSol has a fix. Can you stomach it? “You promise this won’t kill me?” I’m eyeing the clear packet of hot chocolate—marked confidential & proprietary—I just dropped into a mug of steaming water. As I stir, bits of the plastic like wrapper float to the top. The cocoa creeps out in waves. And then, in an instant, the remnants of the casing simply . . . disappear. “It’s safe,” assures the man to my side, who’s holding a cup of the same. “Go ahead, try it.” “You first,” I reply. We both chuckle—and take a sip. Soon we may all be drinking what CEO P. Scott Bening and his materials-science shop MonoSol are serving. The company’s water-soluble wrappers can be found encasing everything from clothing to pesticides to detergent. Deep within its two northwest Indiana labs, MonoSol has been developing edible films that are soluble, biodegradable, even flavorable. “A blow-up view would kind of look like a brick of Ramen noodles,” says

Jon Gallagher, MonoSol’s new product development manager. “Once there’s water penetration, the molecular bonds loosen up.” Until that point, the material is strong enough to serve as packaging for food. It’s a wrapper until it isn’t. There are roughly 76 tons of packaging waste added to U.S. landfills each year. Boosting the bottom line is great, but Bening is equally focused on fundamentally changing the way we consume food and drink. Wrappers that dissolve during prep wouldn’t end up in dumps—they would end up in your meal. Persuading you to put them there is what will require the real science. MARKETING CHALLENGE: Branding experts Karin Hibma and Michael Cronan suggest ways to convince a country it’s okay to “eat plastic.” INVOKE NATURE: “Fruit has packaging in the form of skin, and we don’t think twice about eating it,” says Hibma. “MonoSol should emphasize that in its marketing.” ADD NUTRIENTS: “Edible casing that’s merely neutral is bad,” says Cronan. “Even if MonoSol just adds a few electrolytes, the film will be an easier sell.” MAKE IT RELATABLE: “Picture a TV ad

showing a food wrapper that blows away from a dump, tumbles across fields, and winds up in your hand,” says Cronan. “If this packaging eliminates that waste, it’s a powerful message.” Products in the Pipeline IN DEVELOPMENT: It won’t be long before these staples are making the people around you uneasy. Coffee/Hot Chocolate: Packets could be cream- or marshmallow-flavored and would eliminate the single-serve packaging everyone tears and tosses. Spice Strips: A mix of spices that dissolves on meat while it cooks. Guaranteed consistency for chefs who have to ensure meals always taste the same. Drink Sticks: The narrow pouch slides easily into water bottles. No more fumbling with a clumsy scoop when making powdered drinks. Oatmeal: Instead of having preflavored oatmeal, the package would add the brown sugar, maple syrup, or apples-andcinnamon tinge. IN THEORY: These don’t yet exist, but MonoSol is mulling. Military Meals: Portable grub takes up valuable travel-bag space and can leave a garbage trail for enemies. Water-Purification Film: Who wants to wait for water to boil? Purifying films could provide clean water quicker. Frozen Lasagna: Heat-susceptible materials could mean that when cooked in a 350- degree oven, a film separating the sauce from the pasta would dissolve after 20 minutes, the film keeping the cheese off the sauce would dissolve 10 minutes later, and the film holding any toppings would dissolve 5 minutes after that. A perfectly cooked dish, every time. © 2012, Distributed by Tribune Media Services

QUEEN’S BURGER

THE ONLY RECIPE FOR ICE CUBES You’ll ever need

Comment sections on websites can be nasty places, but they’re rarely more useless than they are on popular recipe sites like AllRecipes, Epicurious and the like. The comments there are not full of the obvious trolling you come across elsewhere, which is generally easy to ignore. Instead, you find one recipe “review” after another that pointlessly recounts an innocuous substitution, describes a husband who thought the dish was too spicy, or shares a breathless complaint about “no flavor” that could surely be fixed with a teaspoon of salt. Occasionally one finds a flash of genius from a clever cook, but usually the comments are an endless slog. Despair over such commenting practices is widely shared. In a glorious recipe posted to Food.com that has been making the

rounds on Twitter, a frustrated cook offers a recipe for ice cubes, noting that it may come in handy for “families who have members who don’t know how or have forgotten how to make ice when the ice tray is empty.” The rundown proceeds as expected - water, freezer - and it’s funny enough on its own: a passive-aggressive plea to refill trays that anyone can get behind. But then the commenters get a hold of it, and the magic begins. “This recipe is horrible!” declares Chef #1408275. “Maybe I should have left them in longer than two minutes (the recipe doesn’t say how long to leave them in the freezer so I just kind of guessed) but mine came out all watery. I won’t be making these again.” “I harvest my own free-range water, so the idea of putting it in a plastic tray and a commercially made electricity-wasting

freezer disgusts me,” huffs donquix66. It goes on, beautifully: “I was wondering if you had a crock-pot version for this recipe.” “So easy and low carb/cal, lactose, and gluten free.” “The addition of 1 ½ T of Sriracha really lifted the oxygen flavor that was being overpowered by the doubled hydrogen.” The winks and nudges continue, and no commenter stereotype goes uncovered. There is a Rachael Ray joke, an Al Gore joke, and at least one genuinely helpful suggestion for how to end up with clearer ice (start with hot water). True, the jest gets a little overextended in 326 reviews, but the deft sendup of the comments that typically litter these sites seems to have sprouted organically from the community. It’s enough to restore one’s faith in Internet commenting. WASHINGTON POST

SNYDER’S (NIBBLERS)

E A T

SHAWARMA SHUWAIKH For meat and country

Hole-in-the-wall place; you’ve heard the phrase many times. It usually describes somewhere small, limited seating, simple menu. We use it as compliment. It is the antithesis of the franchise, of the chain restaurant, of bloated eateries with hundreds of seats and even more dishes on their menu. But hole-in-the-wall is usually figurative. At Shawarma Shuwaikh though, it’s verging on the literal. Located at Shuwaikh Co-op just opposite the mosque, you’d be easily excused for strolling on by, even if you were on the lookout for it. But once you’ve found it, you won’t forget where it is. Shawarma Shuwaikh is both a Shawarma place, producing top-notch food, and a shrine to this humble meal. The place is at once an homage to, and an innovation of, the art of cooking meat on a skewer, and serving it, in a variety of ways, in bread.

As you step in you’ll start looking up. The reason is there are so many fascinating things on the walls and the ceilings run really high so your eyes are drawn upwards. The place is all wood and brick, rustic and homely. The materials used are all recycled, and hanging above the door you just stepped in through, you’ll find a wooden ladder on the wall that was actually used when putting Shawarma Shuwaikh together. Everything glows in sepia tones inside, illuminated by bare bulbs hanging from those high ceilings. All the packaging, menus, napkins are made from recycled materials too. One wall is covered in various artworks, Shawarma influences throughout - one piece depicts the different breads served here, and another denotes which sauce the bottles hold. On the wall facing the door is a serving hatch atop which sits plenty of reconditioned wood and next

to that the brick. Within the brick wall there are five iPads nestled in, the only modern influence in this place – one displays a digital version of the menu, another the logo and associated artwork, the third shows a live feed of the meat being sliced (the wall covers the Shawarma so you cannot see the meat as in most Shawarma joints), a fourth iPad shows video clips of Kuwaiti heritage, a celebration of what the owners believe were simpler times for Kuwait, the final iPad is an article outlining the history of Shuwaikh. The theme of Kuwaiti heritage and national pride, paired with a deep love of all things Shawarma runs through the menu. Take the Bo Khalil; chicken, parsley, potato, pickles, and garlic, all served on Samoon bread, which especially to westerners is better known as a hot dog roll. But did you know that this sandwich’s namesake was the first to introduce

Samoon bread to Kuwait? The Shawarma Gass shares a similar history lesson as you devour its tasty offerings; perhaps some of you know that Shawarma was first known by the name Gass in Kuwait, which means ‘cut’ in Arabic and was first a beef only affair. So you’ll find a beef, onion, tomato, parsley, pickles, taheena, and potato served on Samoon bread. After teaching a little Shawarma history, the menu moves on to Kuwaiti history and

heritage. 1961 hopefully needs no explaining; this sandwich is a celebration of independence, and it does it justice. Saj bread, chicken, parsley, rocca, potato, onion, and chili ranch sauce come together in an abundance of flavour that will have anybody celebrating. Similarly, the Dickson House – beef, honey BBQ sauce, Maabooch aioli sauce, fried crumbs, jalapeño, parsley, and lettuce – pays tribute to the Dickson House Cultural Centre and Dame Violet Dickson, better known as Umm Saud, or Umm Kuwait. These two sandwiches, in their union of east and west, celebrates Kuwait’s heritage and shows how it is inextricably linked with the west. Alsalhiya is a simple sandwich of beef, tomato, Tahini, and onion, served on Lebanese bread. It is so named because it is owner Bader Al Salem’s favourite, and also one of the first modern areas of Kuwait. The Bint Shuwaikh,

meaning daughter of Shuwaikh, takes this name because it is the first sandwich they created; chicken, potato, parsley, mint, and garlic, wrapped in Lebanese bread. They also offer a Halloumi sandwich, and the Om Al Roman is a twist on the basic shawarma with the addition of pomegranate. They also serve French fries too, but I’d opt for a second sandwich anytime. And that’s all that Shawarma Shuwaikh wrote. The menu is limited but these nine items – eight sandwiches and the fries – will keep you coming back for more. Shawarma Shuwaikh is located in Shuwaikh Residential area, just opposite the mosque, at Shuwaikh co-op. For more information visit www.shawarmashuwaikh.com or call 663 66612. You can aslo follow them on twitter @ShawarmaShwaikh.

The Challenger

Zaina Ammouneh Occupation

The rules: No outside help allowed. Use items available at home. Additional items allowed if personally purchased.

Co-Owner of Element 8 Events & Production Co-Owner of Relax, Entertain & Dine (R.E.D) Catering

So, what’s on the menu? Appetizer: Greens with strawberries topped with goats cheese balls encrusted with herbs and honey balsamic dressing. Main: Steak from Prime Cuts, marinated with rosemary and herbs, with a berry glaze. Sides: Sautéed Spinach, Asparagus, Mashed Potatoes. Dessert: Layered berries, vanilla Ice cream with basil leaves served in mason jars. What drinks would you be serving? Apollinaris sparkling water: doesn’t go flat, completely natural, with lime, mint and berries. What are you doing for entertainment? Music: iPod, each person chooses 1 song; Songza App for a constant flow of music. Games: Cranium & charades. If all else fails, and since we are 6, Kout! If all else fails, which restaurant would you order in from to save your dinner party? I’d call my Chef from RED Catering to whip up a 7-course meal with the ingredients I have. For a restaurant, Zahr El Laymoun. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success? All the time! Growing up in a social family, my dad always called my mother with surprise guests. She’d pull out a few hairs, but when the guests arrive, we’d be all smiles regardless of the chaos backstage. That’s why I got into the event business– I get a kick out of making people happy! What are some of your best tips for hosting a dinner party and/or gathering? The aura and energy of the place you’re in creates the gathering. If you’re nervous, guests will feel it. Follow the motto: Mi Casa Es Su Casa. Always stock up on good beforehand. Conceptualize the gathering, choose a theme, and run with it! What type of cuisine would you choose for the evening? Everything Berryilicious!

QUIZNOS

ONE FOR THE TABLE Spaghetti squash

If you’ve never had spaghetti squash before, you’re in for a surprise. It’s called spaghetti squash for a reason -- the vegetable’s flesh resembles strands of spaghetti after it has been scraped away from the skin. With a mild, sweet flavor, spaghetti squash pairs well with just about any dish and can be flavored in just about any way. Once you’ve roasted the squash, the flavor customization is up to you. One of my favorite ways to enjoy it is simply seasoned with salt and pepper and drizzled with olive oil. It’s great as a base for meatballs. But this recipe goes a few steps further and includes some fall favorites, like dried cranberries and toasted hazelnuts. Enjoy it as an appetizer salad served warm or a cold side.

Now is the season for spaghetti squash. You’ll find it in the market among the other winter squashes, like butternut and acorn, until winter. Pick one up and make this super simple recipe. It’s easy enough to make even on a busy weeknight. Spaghetti Squash Salad with Dried Cranberries and Hazelnuts Serves 4. 1 spaghetti squash (about 3 pounds) 3 tablespoons olive oil, plus more for brushing squash 1 tablespoon red wine vinegar 2 tablespoons chopped parsley Fine sea salt Freshly ground pepper 1/4 cup dried cranberries 1/4 cup coarsely chopped toasted hazelnuts

Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper. Cut the squash in half lengthwise. Brush with oil. Roast cut side down until knife tender, about 45 minutes. Let squash cool slightly. Remove and discard seeds and stringy pulp. Using a fork, scrape strands of flesh from the skin into a bowl. Combine olive oil, vinegar and parsley in a small bowl or measuring cup. Season with salt and pepper. Pour over squash. Add cranberries and hazelnuts. Toss gently to combine. Distributed by MCT International

MAIS ALGHANIM (DELIVERY)

WORLD RECORD HOTDOG

Priced at $2300, 230 FIFTH puts together The world’s most expensive hot dog, with proceeds going to charity Just when you thought the world of hot dogs couldn’t get any crazier, New York City rooftop lounge 230 FIFTH ups the stakes, creating a hot dog priced at $2,300. 230 FIFTH has had a short but meaningful history with hot dogs. Last Fourth of July, they invited competitive eater Takeru Kobayashi to challenge Nathan’s Hot Dog Eating Contest participants on a live broadcast. They then installed a hot dog stand on

the rooftop lounge, which has been popular with customers, and on July 30 the restaurant will release its worldrecord $2,300 foot-long hot dog. It seems unruly to charge more than two grand for a meager 12-inch hot dog, but note the elaborate additions and you’ll understand. To start, the hot dog meat is made of marbled Wagyu beef, dry-aged for 60 days and enriched with black truffle. A dry-aged seven rib roast of this type goes for $1,225 a pop. The hot dog meat sits between a toasted brioche bun, brushed with white truffle butter and

slathered with organic, saffron-infused W Ketchup that goes for $9 a bottle and $35 mustard imported from France. The hot dog is then topped with caramelized onions that have been cooked in Dom Perignon Champagne and $389 100-year-old balsamic vinegar. The next topping, the homemade sauerkraut, is braised with champagne worth several hundred dollars and mixed with the finest caviar legally available in the U.S. This elaborate hot dog is finally topped off with relish made from $10 pickles and a shimmering gold leaf. Luckily, 230 FIFTH is not being as gluttonous as eaters in charging so much money for a hot dog; proceeds from the elaborate treats go to City Harvest, a charity organization dedicated to feeding underprivileged men, women, and children in the New York City area. To put this charity event into perspective, just one hot dog sold will help feed a whopping 9,200 people. So who will be willing for fork up the cash for this experience? According to a 230 FIFTH public relations representative, they anticipate two likely audiences: those who want to break the world record and have a hot dog experience to remember, and those who are avid supporters of City Harvest. 230 FIFTH is confident they’ll be able to sell at least five, maybe 10 of these exclusive hot dogs, and if the event is received well, we can expect to see some variation of the event next year, perhaps with a slightly higher price point. But really, how much more expensive can a hot dog get. source: www.thedailymeal.com

MAHARANI REST.

INDOOR GRILL MASTER

Summer can be a depressing time for food-loving apartment dwellers like me. Between Memorial Day and Labor Day, cooking magazines arrive offering “Juicy Grilling Secrets” and “55 Ways To Spice Up Your Grill,” while most Food Network programming feels like an anthropological documentary about suburban charcoal-worshipping rituals. My heart sinks a little when an otherwise appealing recipe from the newspaper contains some combination of the words build, fire, ash, and coals. To be clear, I enjoy a flamekissed hunk of protein as much as the next meat eater, but due to the nature of city living, I have very few options when it comes to grilling outdoors. Before you suggest a portable Weber on the fire escape, know that the Fire Department once gave my

building a citation for the three small herb plants that were cheerfully growing out there. But as these last weeks of summer fade into autumn, I’m determined to do what some have called pointless or even impossible: to translate the rugged mystique of grilling for the climate-controlled certainty of the indoors. And I’m here to report that it can be done. First, you need the right equipment and the best (and most common) type of indoor grill is the hearty, old-fashioned grill pan. This dependable castiron skillet (or griddle) is ridged to mimic the grill-marking power of its outdoor cousins. The most noticeable characteristic distinguishing grilled meats and vegetables from foods cooked differently is the crispy crust that forms

due to the “Maillard reaction,” a process in which amino acids react with sugars to produce browning and a bevy of wonderful and not entirely understood flavor compounds. Grill pans are very good at producing this reaction whereas contact grills and similarly enclosed contraptions often end up steaming the food in its own juices rather than grilling it. However, having the right equipment is only half the battle; indoor grilling presents a host of other potential pitfalls that I have selflessly tumbled into for your benefit. For starters, because you’re not working in the great outdoors, smoke loses much of the romance it is normally afforded in grilling circles. This is where protein prep comes in. By all means marinate, but be sure your meat has been patted very dry with paper towels before putting it on the grill pan. As for oil, do not glug it directly into your pan. Instead, take grilling guru Steven Raichlen’s advice and use a paper towel to lubricate only the ridges to prevent sticking, as pooled oil in the valleys interferes with the dry part of dry heat and is, in any case, very likely to burn. This is no place for olive oil; canola or grapeseed oil, with their higher smoking points,

are better suited to the task. Apart from smoke, indoor grilling’s main drawback is splatter. As meat releases its fat and water content on a regular grill, these liquids fall into the heat source and are instantly resurrected as flavor-imparting vapors. On a grill pan, they rudely explode all over your stovetop, counters, cookbooks, pants . . . anything within a 1- to 2-foot radius, really. There’s no way to avoid this. As for approximating those flavor-giving vapors: Grilling purists will argue that indoor grilling simply cannot compete with the smoky deliciousness that charcoal or wood impart, and they’re right to some extent. But that doesn’t mean you can’t cheat with a little bit of creative spice hacking. Consider adding a pinch or three of smoked paprika (known in Spanish as pimentòn), chipotle powder, or smoked salt to your rubs or a few drops of natural liquid smoke to your barbecue sauces. And if anyone does give you flack, inform them that they are welcome to go parry with strangers over that rusted public grill in the park. You will be waiting back in the air conditioning with your crisp drink; and perfectly seared steak for when they return with their sweat, warm drinks and precious authenticity. WASHINGTON POST

STARBUCKS (ESPRESSO)

E A T

JADE GARDEN A Chinese delight

With an extensive menu that can cater to any palate, this restaurant goes far beyond what we have come to expect from Chinese food. Serving up muchloved staples, as well as new creations, most of the dishes at Jade Garden hail from the Schezuan province of China. You will find all your favorites here, such as the beef oyster, Kungpao chicken, a variety of Schezuan dishes and Kindo galore. These are tastier than their counterparts found at other Chinese restaurants around town, mainly because they are prepared by Jade Garden’s chef, who is in fact, Chinese. This is as authentic as it gets! Open for one year now, Jade Garden offers its patrons an amazing dining experience with a lovely view of Kuwait. Decorated with red and gold and overflowing with Chinese lanterns, the ambience really does compliment

the amazing dining experience offered. Start your meal off by ordering the Seafood Chowder. Not on their menu, but prepared specially for their guests, this rich soup is brimming with bell peppers, celery and potato, swimming in a sea of squid, fish and shrimp. Simply divine. Love your starters? Try the seafood dumplings, steamed to perfection. Just the right size, served piping hot with just the exact amount of ginger to make them just right. The accompanying dipping sauce (light soy, sesame oil, ginger and green onion) is the perfect match, and also fared well with other dishes. Follow up with a basket of shrimp spring rolls; crisp on the outside and just perfect on the inside, definitely a favorite and this version did not disappoint. A must-try here is the Beijing (nee Peking) duck. Absolutely delicious. The duck arrives to

your table pre-sliced, with pancakes steaming in their basket waiting to be covered in dollops of plum sauce and heaps of green onion and slivers of cucumber. Kindo chicken at Jade Garden is unlike any other we have tasted. Everything about this dish was prepared the way it should be. The sauce wasn’t too sweet, it was just right. The sesame seeds sprinkled on top weren’t overboard, they were perfect. This dish will definitely be one of our regular dishes on future visits to Jade Garden. Accompany all your dishes with an order of rice (we had the mixed fried rice, which comes with an array of mixed seafood with peas and carrots) and noodles (our order was beef fried noodles – yum!) from their extensive menu choices. Looking for something new? Try the beef bacon fried with cumin and chilli. Served on a wooden skewer, this is a sensory delight and

a fun addition to your meal, guaranteed. Vegetarian? Don’t worry. Jade Garden will cater to your palate by offering you one of its many tofu dishes, prepared just the way you want it. Jade Garden has now expanded their menu to include the fusion tastes of other parts of the Orient with the introduction of new dishes; these include fresh Thai dishes, Classic favorites from the Philippines, as well as expanding their authentic Chinese dishes, there are varieties to suit any palate with a an appetite for the flavors of the Orient. Furthermore, Jade Garden pays attention to their devoted customers’ requests, where new beverages and desserts menus, the perfect complement to any meal at Jade Garden, are sure to please. Also offering a perfect treat for friends and families, you can purchase special gift vouchers directly from Jade Garden’s reception; so your friends, colleagues, and loved-ones can also be introduced to Jade Garden. The best way to say Thank You! Located on the 12th floor of Gulf Hotel on Baghdad Street, Jade Garden brings real Chinese food to the heart of Salmiya! For more information or to make a reservation please call 2572 1040 Ext.111 or 9939 7147.

JUICE DIETS

Best fruit and vegetable combinations for juice diets

Juicing has become quite the trend these days — from Starbucks

CEO Howard Schultz to Yankees star Mark Teixeira, it seems like everyone

is jumping on the fresh pressed juice bandwagon. And it’s not without good reason, either. As you may already know, juicing is a great way to incorporate more fruits and vegetables into your diet — and by extension their associated vitamin and mineral profiles. Though some benefits of whole fruits and vegetables can be lost in the juicing process, most of the vitamins and minerals are retained, as well as some of the beneficial fiber. And for those who have trouble remembering to eat the recommended five daily servings of fruits and vegetables, you can easily squeeze two to three servings into a single juice. What’s more, combining certain fruits or vegetables into one juice can be like building your own diet Rx. If you’re feeling under the weather, juicing fruits that are packed with immune-boosting vitamin C can help cut your cold short. Juicing leafy greens and vegetables with edible skins can give your diet a fiber boost, helping to keep your GI tract running smoothly. Antioxidantrich fruits like berries and grapes can be pressed into a juice that is not only good for your overall health but may even help prevent heart disease. Though it is easy to go to your local health food store and get your juice made for you, it is just as easy (and much more affordable) to invest in a juicer and start making your own blends at home. Once you get a handle on some of the best fruits and vegetables to juice and learn which ones have specific benefits, the possibilities are endless. Here are 10 great combinations to get you started. thedailymeal.com

CHINA KITCHEN

DOWN WITH GLOVES Why chefs shouldn’t have to wear them

Workers in food-processing plants and cafeterias have been wearing gloves for decades. But gloves didn’t become common in restaurant kitchens until the ‘90s, when a few high-profile E. coli outbreaks made food safety a major public concern. Corporate restaurant chains, terrified of lawsuits, committed themselves more seriously to formal food safety programs. And during the same period, the federal government issued its first health-code guidelines since 1976. The 1993 uniform Food Code, a set of recommendations that states could choose to adopt, homed in on critical ways to improve food safety. The code, which has been revised five times since its ‘93 debut, lays out proper cooking and storage temperatures, cleaning

procedures, and ways to document the origins of potentially contaminated food like shellfish. It also instructs food retailers on three things food employees must do: wash their hands properly; stay home if they’re sick; and avoid bare-hand contact with readyto-eat foods. There are times when gloves work well. “We love them when we’re eviscerating squab,” said one chef in Washington, D.C. They’re also effective when a cook has injured a hand— gloves keep vinegar out of the cut and blood off the plate—or when a worker can stick to one job for a while, like making sausage or assembling sandwiches. The real problems arise for multitasking line cooks, who often use gloves poorly. Ideally, a line cook would change gloves with each new task and wash her hands every time she put on a new pair. But this takes time, and in real kitchens, it rarely happens. There are too many tasks, too many tickets, and too many unconscious behaviors: I’ve seen gloved hands scratch heads and noses and butts. One chef that cooks treat gloves like a bulletproof vest—once you’re wearing them, you can become careless about other foodsafety measures. And that can be dangerous. If you leave a pair of gloves on between, say, handling raw meat and slicing cooked meat for a plate, the glove can pass on nasty bacteria. And if you put gloves on unclean hands, they can become infected inside and out. An emphasis on glove use can overshadow the importance of washing your hands, and washing them well, which is probably the most crucial step cooks can take to prevent the spread of disease. If gloves aren’t foolproof, then why are they so widespread? Easy: You can see whether a cook has gloves on. You can’t see whether his hands are clean. Gloves are visible to kitchen managers, government inspectors, and the

busy practitioners of dirty-restaurant journalism (who follow not the money, but the mouse poop). Perhaps most important, customers can see them: One study conducted by the glove industry showed that 85 percent of customers who observe gloved workers say they “believe [the] operation is trying very hard to be sanitary and cares about me.” Because hand-washing is a process, and one that must be repeated again and again throughout the day, it is harder to confirm that it’s being done properly. (Not for long, though. One company has devised a Big Brother-esque sink that can, using an employee ID card, track how often and thoroughly workers wash up in a given day.) Even in certain cities and counties where the practice is a violation, cooks continue to serve food with bare hands, particularly in higher-end restaurants. There is, in fact, a kind of latex class barrier in the restaurant world: Every Subway sandwich I’ve ever eaten has been made with gloved hands, but whenever I eat sushi, my raw fish, ginger, and wasabi have all been handled by bare fingers. Frank Bruni, the New York Times restaurant critic, noted this phenomenon in his rapt review of Masa, Manhattan’s obscenely expensive sushi mecca: “From just inches away, you watch this ritual, which culminates in the chef’s placing the sushi in front of you with a bare hand.” Never mind that in New York, barehand contact with ready-to-eat food is a critical violation on a health-inspector’s report. I have yet to sign a waiver at a restaurant door, but if that’s what it takes to get a perfect piece of nigiri assembled by a bare-handed sushi master, just show me the dotted line. Because in the end, it’s not gloves, but engaged cooks—those who care about the outcome of their work—that make for good food, and safer food. The trick is expanding that mindset to all restaurants: from high-end kitchens to greasy spoons. SLATE

TAAL (OUTSIDE CATERING)

CHEF CHAT

.DINESH K.C

Restaurant: IKEA Restaurant & Café Kuwait Title: Head Chef

When did you first get into cooking? From my mother’s passion of cooking at our home kitchen when I was 16 years old. Where were you before you came to Kuwait? Nepal Hotel Shangri-La. If you could choose, what would your “last supper” be? Marinated grilled lobster served with asparagus (aspic) terrine. Describe your favorite dish from your home country. Momo is Nepal’s popular dumpling in different selections from meats & vegetables (your choice) that blend to our culture & climate. Name three ingredients you can’t live without in the kitchen. Salt, black pepper corn, virgin olive oil. What is the most important part of a sandwich? For me the bread is very important.

MY STUFF

Tea or Coffee: Tea with Milk My Breakfast: Crispy Toast Bread with Strawberry marmalade My Knives: Swiss Victorinox Most overused spice: Crushed Black Pepper Favorite Travel Destination: Canada Dream Car: Hummer 2 Favorite Food Aroma: While roasting the smell of sage

How does your personality differ inside and outside the kitchen? I am a very friendly person outside kitchen and once I go inside the kitchen, I give personal touch & maintain attention to detail. What are the best and worst parts of being a chef? I wear my Chef’s uniform with great pride. For me it is indeed the best part & discipline that comes with it. Worst part would be to see an unsatisfied Client. What are your passions outside the kitchen? My passion is to read different classical to standard cookery books to enhance my knowledge of the fusion of flavors & variety. If you weren’t a chef, what would you like to be? Military personnel as Army captain. What came first; the chicken or the egg? Rooster (without chicken no egg and without egg no chicken) so rooster comes first. He has both.

CINNAMONSTER

PIZZA

A HUT

E A T

CONTAINER 75 Patties from the port

If you’re wandering through Jabriya you may come across a sight that doesn’t seem quite right, something that doesn’t seem to belong here. It would be more at home further North of Kuwait at Shuwaikh Port or even out at sea, aboard a ship. Two shipping containers stacked one on top of the other. Fear not, they haven’t been dumped here by some lost truck driver – this is Container 75. Cousins Zakaria and Rayan Moughnie love Jabriya. It is their home and they wanted to contribute something to the neighbourhood. They also love burgers so what better way to give back to their local community than with delicious beef patties on buns. But they wanted to do something a little different, something out of the

ordinary; hence the shipping containers. The name of the place comes from the actual number of the shipping container that they bought to use as their restaurant. Upon closer inspection you’ll discover that you’re not actually sitting inside the container but a normal structure in which the façade has been covered with the container. The result is no less striking however. Finding the container at a scrapyard was the part that inspired the whole idea. Following on from that they decided to continue the theme of reusing materials. The tables are made from reconditioned wood, and you’ll find recycled materials used throughout the whole place such as the metal light shades. There is seating for about twenty people

inside and they also have a lovely outdoor seating area that accommodates another sixteen or so patrons. The seats inside and brightly upholstered and this contrasts with the matte black finish of the inside of the shipping container – which you can feel free to leave your mark on with chalk. This creates a very modern and industrial look and feel which seems fitting for a restaurant carved out of shipping containers. The discovery of the shipping container also contributed to the menu. The burgers are divided into 20ft Containers and 40ft Containers. The 40ft are regular sized burgers and the 20ft are mini burgers (these are not quite as small as sliders and are a great option if you want to try more than one burger). All the burgers take their name from ports

around the world, which in turn dictates what kind of a burger it is. The Pearl Harbour, for example, is a beef patty topped with bacon, cheddar, lettuce, tomato, and barbecue sauce – a truly American burger. The Port Beirut is a great vegetarian option, featuring Halloum cheese in place of a beef patty and topped with rocca, tomato, and zaatar sauce. Shipping from India you’ll find the Port Bandar, a beef patty, cheddar, lettuce, mango chutney, and curry mayo. The Normandy Port is an all cheese affair with a nod to the cheese loving French – beef patty, yellow and white cheddar, mozzarella, parmesan, lettuce and honey mustard sauce. Then of course there is the Mina Abdullah, fresh hamour fillet, cheese, lettuce, mustard, and tartar sauce. Even though the burgers are divided

into 20ft and 40ft, it is also possible to order any burger in the size you’d prefer. But make sure you save some room for the sides. Fried Sweet Potatoes come served with curry mayo and are delicious, as are the Sweet Chili Fries, which are regular fries topped with yellow and white cheddar, jalapeno, and sweet chili sauce and taste fantastic. Sticky Buffalo Chicken is a nice twist on chicken wings; tired of chewing on bones, the guys decided the chicken and the sauce were the best part and so cooked up this breaded chicken breast in honey buffalo sauce, and serve it up with ranch sauce - all the taste of chicken wings without the annoying bones! The Chocolate Milkshake was the perfect accompaniment to the burger and fries, thick, decadent but not too heavy.

For dessert we opted for the Knock Out Pudding (who wouldn’t with a name like that?) This delectable delight consists of chocolate pudding, digestive biscuits, warmed, with a scoop of ice cream on top. It’s a great dessert and was the perfect closing to a great dining experience at Container 75. So if you’re looking for great burgers and want something a little bit different, head on down to Container 75 in Jabriya. It’s a unique concept backed up with quality food that will be also be opening new locations across Kuwait soon. Container 75 is located in Jabriya Block 1a. To reserve or order to pick up call 2531 0075. For more information visit: www.facebook.com/container75.

RICE KRISPIES FUN

Recipe: Rice Krispies Tangy Watermelon Treat t CBH NBSTINBMMPXT t CBH TUSBXCFSSZ Ă¸BWPSFE NBSTINBMMPXT t Â&#x203A; DVQ CVUUFS QMVT FYUSB GPS HSFBTJOH t DVQT PG ,FMMPHH T 3JDF ,SJTQJFT t QBDLFU XBUFSNFMPO DIFSSZ ESJOL NJY t QBDLFU MJNF ESJOL NJY t 3BJTJOT PS DIPDPMBUF DIJQT GPS HBSOJTI For the Green Layer 1. Grease one 9â&#x20AC;? round cake pan and set aside. 2. Place four cups of Kelloggâ&#x20AC;&#x2122;s Rice Krispies in a large bowl. 3. Melt Âź cup of butter in a large sauce pan over low heat. Add regular marshmallows and stir till melted and well blended. Cook two minutes longer. Stir in lime drink mix and stir till well blended. 4. Pour marshmallow mixture over Rice Krispies and stir till well coated. 5. Using a butter spatula, press mixture around the outer rim of cake pan to desired to width (about one to two inches.) For the Watermelon Layer

1. Place four cups of Kelloggâ&#x20AC;&#x2122;s Rice Krispies in a large bowl. 2. Melt Âź cup of butter in a large sauce pan over low heat. Add strawberry marshmallows and stir till melted and well blended. And then cook two minutes longer. Stir in watermeloncherry drink mix and stir till well blended. 3. Pour marshmallow mixture over Rice Krispies and stir till well coated. 4. Using a butter spatula, press mixture into the remaining area of cake pan. 5. Once cool, add raisins or chocolate chips for garnish using a little bit of melted chocolate. Recipe: Snap! Crackle! Poppers Rice Krispies Treats t 5CTQ 6OTBMUFE #VUUFS FYUSB CVUUFS for â&#x20AC;&#x153;greasingâ&#x20AC;? t P[ NBSTINBMMPXT CBH o NBLF sure bag is left open overnight t D 5SBEJUJPOBM 3JDF ,SJTQJFT t $BOEZ PG DIPJDF UP GJMM t %FDPSBUJOH 4VQQMJFT GSPTUJOH HMJUUFS

stickers â&#x20AC;&#x201C; pretty much anything you want to use to make it unique.) 1. Melt 3Tbsp. Butter in a heavy saucepan over med-high heat. 2. Add marshmallows, stirring constantly until melted and mixture is smooth. 3. Add Rice Krispies to hot mixture in saucepan (this keeps them warm, and thus easier to manipulate, longer). Mix thoroughly. 4. Butter plastic cutting board. 5. Place half of marshmallow mixture on cutting board and make into a small loaf. (Around 5â&#x20AC;? by 3â&#x20AC;?.) Try to compact the mixture as much as possible. 6. Once you have a compact loaf, take a small fondant rolling pin (or other small rolling pin) and roll out the mixture to a 1/4 inch thickness â&#x20AC;&#x201C; trying to keep the shape of a rectangle. (You will need to work quickly. The cooler the mixture gets, the more difficult it is to shape.) 7. Take rolling pin and â&#x20AC;&#x153;rollâ&#x20AC;? mixture into a cylinder with a 1 1/2â&#x20AC;? circumference. 8. Remove rolling pin and pinch one end to desired look. If going for a tapered end, start about 1 inch in, pinch and crimp the end. Tilt and fill with candy of choice. Pinch other end. 9. Set aside and let harden for 24 hours. 10. Repeat with other half of Rice Krispies mixture. 11. Decorate once hard with fondant, icing, stickers, glitter, etc. Itâ&#x20AC;&#x2122;s all about being fun! Note: You can make these ahead of time and freeze. Another idea is to put a small fortune, saying, or inspirational quote inside the crackers. source: www.dinaanddish.net

ARAMEX

SIGNS YOU’RE AN ADULT You cook from scratch, grocery shop weekly

We always thought that being a grown-up meant never having to eat instant ramen again, or like, you know, having a family, but it turns out that being an adult is much easier. In a study of 2,000 people, Skipton Building Society found the top 50 signs of being considered a “grown-up.” The first sign is, reasonably, having a mortgage. But number four? “Conducting a weekly food shop.” Number eight? “Being able to cook an evening meal from scratch.” And this is all above having a savings account (number 12), watching the news (number 14), and doing your

own laundry (number 16). By this definition, we must admit that most of our staff are fullfledged grown-ups. Apparently, holding dinner parties (number 26) also marks the true adults from the pretenders, while other signs include washing dishes right after eating (39), the ability to enjoy cooking (40), and having the “best” crockery set (46). Better send this list to all those unemployed college graduates, along with “best” crockery set so they can actually enjoy cooking dinners from scratch. source: thedailymeal.com

GASR AL AGHA

THE REAL WAY TO LOSE WEIGHT FAST With pen and paper

I’m sure you’ve seen plenty of weightloss ads. They pop up in newspapers, on television, and all over the internet. Typically, they’ll promise amazingly fast weight loss for very little work. Feeling skeptical? You’re right to be – companies get up to all sorts of tricks (like fake before and after pictures, exaggerated results and falsified testimonials) just to get you to part with your money. Some products are staggeringly expensive – and potentially harmful to your health. But the good news is ... you really can lose weight fast, with just a few minutes extra effort each day. It doesn’t cost you anything, either. Here’s how. 1. Write Down Everything You Eat Studies have shown that you can lose twice as much weight just by keeping a record of what you eat – a food diary. That means writing down everything, including the quantity (not “chips” but “30g chips” or “multipack bag of chips”, for instance). You can create a simple chart in Word or Excel that you can fill in each day, or use online programs to track your food intake.

There are dozens of apps for iPhones or other devices that will do just this. It doesn’t sound like such a little thing could make such a big difference – after all, it only takes a few minutes each day to write down what you’re eating. But people typically lose weight just from recording their food intake ... without even being “on a diet”. Why does it work? Because you become instantly more conscious of what you’re consuming. Instead of dipping into the cookie jar as you walk past, you ask yourself “do I really want that?” Instead of succumbing to that impulse purchase of a candy bar, you think “do I want to record that?” A food diary alone will speed your weight loss, helping you lose a safe and sustainable 1-2lbs (1/2 – 1 kilo) per week. But the humble pen and paper can be used in other ways, too... 2. Record Your Exercise Sessions How often have you skipped exercising, telling yourself that you’ll work out tomorrow? It’s easy to let one missed gym session turn into a week and then a month of inactivity. To keep yourself motivated and on track,

record the exercise that you do (you could write it alongside your food diary, or jot down details in your calendar). Again, this might not sound like much of a change to your usual habits – but seeing your activity in black-andwhite will encourage you to do more. Your exercise log can be as simple as a tick for each day that you exercise. Ideally, though, you’ll want to record a few details – like how far you jogged and for how long, or what weights you lifted. This lets you look back over past weeks to see the evidence that you’re progressing. 3. Keep a Journal Some people end up overweight just because they have poor eating habits, or love large portions. But for many dieters, food has become tangled up with emotions – they comfort-eat, or snack when bored, or turn to chocolate to combat stress. Keeping a journal lets you spot patterns. For instance, you might realize that your snacking tends to happen after dinner, because you’re bored and don’t have much to do. Some dieters like to write down how they were feeling in their food diary, every time they record eating – hungry? Bored? Upset? You can also use a journal to work through difficult feelings. Perhaps you’re stressed at work, or sleeping badly, or struggling with a particular relationship. Getting your thoughts out on paper is a really effective way to tackle them – the writing process helps you to work through your emotions, and get some objectivity about them. Grab a blank notebook, or set up a document on your computer or online. Try keeping a food diary, exercise log and journal for just one week – and see what a difference it makes. source: dumblittleman.com

ZONE (CROWNE PLAZA)

THE GLITTERATI’S GO-TO EPICURE Spago @ 30

This Hollywood story has a familiar arc: newcomer makes powerful friends and rises to the top. The kicker: he’s still there 30 years later. In a city known for flashin-the-pan eateries, Spago’s longevity is remarkable, and chef-owner Wolfgang Puck’s status as go-to caterer for major industry events is unprecedented. industry events is unprecedented. Puck got his start in Europe, but it was at the restaurant Ma Maison in the late 1970s that he connected with such industry boldface names as Orson Welles, Billy Wilder and literary agent Swifty Lazar, who remained his friends and loyal customers for decades. They followed him to Spago where a combination of comfort food executed with refined French technique, ambience, the in-crowd and Puck’s dynamic and gracious hospitality, defined the eatery -- located above the Sunset Strip at Sunset and Holloway Drive -- from day one. “Spago had a magic to it,” recalls Oscar- and Grammy-winning songwriter Carole Bayer Sager of the original location’s glory days and party-like atmosphere. From her vantage point at a window table, she recalls, “There

were people wall-to-wall: you could see the people you knew, wished you knew or would one day know.” “I wanted to have a restaurant where I would want to go to eat and have fun, laugh and have a good time with food that I like: simple and not overly prepared,” Puck recalls. Or, as Academy CEO Dawn Hudson says about Spago’s current incarnation in Beverly Hills: “He’s the host who’s inviting you to his home and he wants you to be as comfortable and satisfied as possible. If my mom were a gourmet chef, that’s what it would feel like.” Although Spago was not the first to serve pizzas topped with unusual and high-end ingredients (smoked salmon topping creme fraiche), it was the restaurant’s forward thinking mix of high and low that energized L.A.’s fine dining scene. Puck’s attitude toward customer service was defining and in some ways explains his staying power. “At Ma Maison especially at the beginning, I was totally inflexible,” he says. If a customer ordered a dish without sauce, he wouldn’t alter the preparation. One night publicist Warren Cowan wanted a baked potato; Puck

advised him to go down La Cienega Boulevard to get one at Lawry’s. Cowan did just that. “I aggravated myself, then I realized the most important thing was for the guest to go home happy,” says Puck. His ability to change and assimilate new trends plus appeal to multiple generations of showbiz power players means that Spago has earned a place in the pantheon of famed Hollywood eateries. Romanoff’s, Chasen’s and Perino’s were once as fabled as Spago but are now long gone. “They did not change and life goes on,” says Puck of the restaurant that remained formal, as spots that were more in tune with the times like Matsuhisa, Spago and Campanile, opened. Campanile though has now announced its closure. While Spago had the blessings of Hollywood’s old guard, it also attracted the younger crowd. Regulars included Joan Collins, Donald Sutherland, Neil Diamond and Kiss’ Gene Simmons (Puck sent him a guitarshaped pizza the rocker has never forgotten). Swifty Lazar’s fabled, long-running Oscarnight viewing party (1985-93) consisted of a fabulous blend of entertainment who’s who (Michael Jackson, Madonna and Elizabeth Taylor on one night). However, it was the Beverly Hills Spago that became the power lunch spot. For years (former Fox Studio owner) Marvin Davis was a daily diner in his signature booth; Mike Ovitz was a familiar face as well. He’s also adept at showbiz affairs: from catering HBO’s Emmy afterparty to the Academy’s Governors Ball, for which he’s been the official chef since 1995. “That announcement was a big deal for the Academy,” recalls Hudson. “It suddenly put the Governors Ball in a different light. It was like, ‘whoa, if Wolfgang Puck is catering this is going to be really fun!’” Distributed by MCT International

BURGER KING

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CELEBRATING NATIONAL FOOD The local taste by Meghan McCabe

What is Kuwaiti cuisine? I believe that people ask this question because until recently, there were less than a handful of Kuwaiti restaurants in the entire country. Most of the restaurants that you see here are Lebanese, so people assume that Kuwaiti food is of a Mediterranean nature. Where Mediterranean cuisine is light, Kuwaiti is more of the comfort-food variety: hearty meals with large portions of fish or meat and sauces. You won’t find nouveau cuisine portions at Kuwaiti restaurants. Comfort food comes in family/economy sizes, so pull up your sleeves and put on your most comfortable stretchy pants. Generosity is a pillar of Kuwaiti hospitality and that means bringing out the large trays when guests arrive. Generally, all Kuwaiti restaurants will offer the same dishes (it would be similar to

comparing menus at steak houses). What defines one restaurant from another is their use of spice (baharat); as the spices are key to completing the dish. For example, murubbian (shrimp with dill, peppers, and cilantro over rice) would not be good without just the right amount of seasonings: Fresh dill is a must. Without turmeric or saffron (or in some dishes, pistachios or dried cherries), rice can be bland and boring. There are many spice markets in Kuwait and I suspect that this is where McCormick™ shops; as spices here are sold by the kilo and/or sack-full. Kuwaiti mothers and grandmothers blend their own “secret” spices for unique tastes. So, when you visit a Kuwaiti restaurant, you learn to compare how good the cuisine is by the spices used (and how fresh the fish, lamb, or chicken. Beef is rarely used). Your

palate will eventually differentiate between sumac and dried lemon (for example). Both are bitter, but there are slight nuances. Sometimes, it is even possible to determine (perhaps after many years of eating Kuwaiti cuisine) where the chef is from and if he/she is trying to impersonate a Kuwaiti grandmotherchef. (At this point in my life, I am actually able to make that distinction; my waistline is my evidence.) Types of Kuwaiti Cuisine, broken down (English spelling of translated names may differ; sometimes you will find funny spellings on menus like “lamp” for lamb.): Daqoos is a tomato sauce that accompanies rice dishes. It is made with tomatoes, salt, and garlic. Hareesa is similar to a ratatouille with chicken, meat, or shrimp, onions and peppers and accompanied by bread. Jarish (pronounced “yareesh” in Kuwaiti dialect as Kuwaitis turn “J” sounds to “Y”) is a thick oatmeal-based stew with meat broth and small pieces of lamb. Jarjeer is a form of watercress or rocket. Most meals will include jarjeer either in salad or alone. Logaymat are Kuwaiti-style donut holes. The best logaymat are crisp on the outside, lightly seasoned with saffron, coated in a sugar paste and with a very slight taste of lemon. Machboos is a dish cooked with either lamb or chicken (sometimes, although rarely, with camel), browned then baked, and served on a bed of yellow rice. Mowish is similar to murubbian, but with dried shrimp, shrimp, spices, and onion (sometimes green pepper) served on a bed of rice. It is more aromatic than murubbian. I prefer murubbian which is fresh fish, dill, cilantro, onion and green peppers. Mutabag is an accompaniment; a tomato-based stew and can be made with fish, chicken or lamb. Qabot is Kuwaiti-style dumplings: rolled dough around ground meat

with raisins served in a tomato broth. Tashreeb: I love tashreeb. It is Kuwait’s lasagna and uses very thin flat bread in place of noodles, and a tomato lamb stew with vegetables and dried lemon. Tashreeb is the ultimate comfort food in Kuwait. Torshi is homemade pickles which accompany most meals. (A note on biryani: Although you will find biryani on almost every menu in almost every Kuwaiti restaurant, biryani is an Indian dish so I haven’t included it above. A variation of biryani, Kuwaiti-style, which I have not come across in restaurants, is pouring a small amount of saffron-infused rosewater over the rice at completion for aroma.) Fish is an entire section on its own. Hamoor (grouper) and zubaidy are the favorites in Kuwait. Sheem is my favorite; similar to a small bluefish with dark meat. Kuwait exports jumbo prawns; they thrive in the shallow waters in Kuwait at the tip

of the Gulf. Seafood is cooked a variety of ways in Kuwait (although steaming is not common). Fish is either fried or grilled with hashu (stuffing consisting of dried lemon, cilantro, raisins, onions and spices). A true Kuwaiti fish meal will never neglect the accompaniment of tamarind fish sauce. Gubgub (crabs), although plentiful and cheap in Kuwait, are not popular and great deals can be found at the fish markets. There are many seafood restaurants that are either carry-out or delivery only. Whole fish can be ordered to cook any way you like and several of these restaurants can be found online. Try the crabs from Fresh Grill or grilled shrimp or hareesa from Fresh Fish; both on 6alabat.com. [A note on ingredients: Lamb: Most Kuwaitis will tell you that local lamb is better than imported; it is certainly much more aromatic. If you are really lucky, you might find camel on a menu – take the opportunity

and try it. It tastes like a very lean beef – if you’ve been given a good piece, especially from the hump of a young camel. Rice: Always basmati. Vegetarian dishes: If you are a vegetarian, Kuwaiti cuisine is really not for you. If you ask for “no meat”, they will just remove it (meaning that the stew may have been cooked with lamb). However, there are several very good vegetarian restaurants in Kuwait and you can always find veg dishes in Indian restaurants. Fresh fruit juice can be found everywhere in Kuwait: You can find just about every possible type of fruit juice here, from moz-halib (banana and milk) to shammam (mellon), to layered cocktail juice with banana, strawberry and mango stripes. Try a samadi (mango juice with fresh pieces of fruit) or an embratoor (similar to a samadi with ice cream). If you don’t like too much sugar; let them know as it is added generously. Tea in Kuwait has different variations of seasonings like saffron, cardamom and mint. Loomi tea is dried lemon (and great for colds). Kuwaiti restaurants and décor: There seems to have been a cultural revival going on during the past five to seven years in the restaurant industry in Kuwait. Most of the Kuwaiti cuisine restaurant-owners have honored their ancestry and heritage by continued on next page...

decorating their venues to depict a former traditional Kuwaiti way of life; many even showcasing photos of their family members from years ago. It seems to be almost a statement on social life and values, as the country has modernized so quickly. Even fifteen years ago, most Kuwaiti families didn’t dine in restaurants and today, many modern families don’t eat (or have the time for) home-cooked meals. Perhaps the owners are creating interactive mini-museums, nostalgic of a previous existence not so long ago. Almost all of the Kuwaiti-cuisine restaurants still maintain the tradition of “family” sections and “singles” (male) sections. Many offer “cabinas” or private dining rooms – most often to make the veiled ladies more comfortable while dining. So now, an introduction to Kuwaiti restaurants (in alphabetical order): continued from previous page...

Al Boom restaurant in the Radisson Blu hotel is of Kuwait’s oldest landmarks and the only restaurant in Kuwait which is housed in an authentic Kuwaiti boom (sailing ship). It is a truly unique dining experience and anyone visiting Kuwait should really take the opportunity to visit it. Walls of the boom are decorated in teak with inlays of brass. The restaurant specializes in seafood and always has a fresh and interesting salad buffet bar. Coffee is served on an upper level and guests can get a view of the surrounding waters from visiting the top deck of the ship. Fresh bread is baked in an outdoor oven at the entrance, enticing hungry customers to venture inside. Alwatani Kitchen has locations in downtown Kuwait, Hawalli and Abu Halifa and can be ordered online. Those who don’t like a lot of spice in their food

will enjoy the meals from Alwantani. Beit Dixon Restaurant (although spelled slightly differently) is the namesake of the historic residence of Dame Violet Dickson and British Colonial Administrator, Harold Dickson. The Dicksons were beloved by the Kuwaiti people, having spent most of their lives in Kuwait. Beit Dixon’s décor is traditional Kuwaiti; decorated to replicate old Kuwaiti living. The walls are reflective of the mud walls used in housing; there are wood beams with old/traditional food storage baskets hanging from them, and artwork which depicts Kuwait’s history. (Note on the word “Freej”: Many Kuwaiti restaurants are prefaced with the name “Freej”. Freej is an old Gulf term for “neighborhood”.) Freej Bin Shamlan has one of the nicest home-delivery packages I’ve ever come across – and even includes a traditional plastic table (ok, floor, as many people sit on the floor to eat) covering. Sometimes it is the extras that set a restaurant apart from the competition. Their food was well seasoned and fresh. Freej Suwaileh is on Salem Al-Mubarak Street in Salmiya. The décor is a replica of a Kuwaiti village with items that depict Kuwait’s history and heritage. They say you can tell how authentic a local cuisine restaurant is by the number of locals who dine there.

Freej Suwaileh is packed on the weekends, especially on a Friday after prayer services. They serve a sample portion of logaymat as soon as guests are seated which is a nice touch and always makes you want to order more at the end of the meal. Freej Eqaab is located in Dajeej off 6th Ring Road. Similar to other freej’s, it is decorated to replicate old Kuwaiti living. Freej Eqaab is my pick for an inexpensive menu, offering items at prices lower than other restaurants I’ve listed. Maadenaa Restaurant is the most elegant Kuwaiti restaurant in town. Perched on the 28th floor of the Jasem Tower in downtown Kuwait, the restaurant offers a 360 degree view of Kuwait and the Gulf. Maadenaa serves an updated Kuwaiti cuisine and also offers Morroccan food on the menu. There is no traditional ambiance at

Maadenaa; furniture and décor is modern. Muhallab at the Palms is a traditional Kuwaiti seafood restaurant that offers allinclusive pricing on meals. For example, if you order a whole nagroor (fish), the meal includes (for the table) mezza (assortment of cold salads), freshly baked bread, fresh fruit basket, tea and deserts. Muhallab’s seafood is consistently high quality as is their service. As a bonus, the restaurant is beach-front, overlooking the Hashemi boom next door and the gulf waters. It is a weekend lunchtime “must-do” especially if you are entertaining out of town visitors. The oldest Kuwaiti restaurant in the country is Shatea Alwatyia restaurant in the Behbehani Homes complex in downtown Kuwait behind the Sheraton. Unlike many Kuwaiti restaurants that have followed, Shatea Alwatyia is located in an original old Kuwaiti-style family home, built in the 1950’s. The Behbehani houses are the few remaining remnants of Kuwait’s (not-so-distant in Western terms) past; now lost to concrete and glass. Many current Kuwaiti restaurants have tried to replicate the ambiance of yesteryear whereas Shatea Alwatyia’s ambiance is original. If you are interested in seeing how Kuwaiti families used to live, in rooms surrounding an atrium and courtyard

supported by original wood beams, Shatea Alwatyia is the place to go. The restaurant began with a Kuwaiti grandmother in the kitchen. She has managed to retain her legacy through several chefs who have retained the consistency of quality Kuwaiti food. Setinat is located in Hawalli on Beirut Street and offers the most tender lamb I’ve had at any restaurant. Like it’s freej cousins, Setinat is also decorated in old Kuwaiti traditional style. Sandwich shops are everywhere in Kuwait and all you have to do is pull up to one and honk your horn and you’ll get immediate service. If you are looking for a shawarma (similar to a gyro) try Nowara with locations downtown and Salem Al-Mubarak Street in Salmiya. Doo restaurant in Salmiya has the best falafel anywhere – try it with mint. Caporia serves wonderful grilled shrimp sandwiches. You’ll find many sandwich shops for a quick-fix on Shaar Al-Mata’em (Restaurants Street) in Salmiya. You would be remiss (as a resident or a visitor) if you left the country without ever having experienced a meal at Souq Mubarakia in downtown Kuwait. Mubarakia is the oldest and largest traditional Kuwaiti souq. It is home to numerous small restaurants that specialize in seafood, grills and other delicious items. The restaurants are mostly open-air and the best time to visit is in cooler months in the evening. Sample great Kuwaiti food, then take a walk down numerous off-shoot alleys that sell gold, spice, Bedouin weavings, and a variety of miscellaneous merchandise within the souq.

(A note about delivery: Most of the aforementioned restaurants deliver. Many are listed on www.6alabat.com.)

PEANUT BUTTER CUPS

Five all-natural twists on the classic peanut butter cup

Since dairy farmer Harry Burnett Reese dreamed them up in 1928, peanut butter cups have been making mouths salivate for the salty sweet confection. Improving on the classic treat isn’t easy, but replacing unpronounceable artificial fillers with natural, organic ingredients makes the snack tastier and a tad healthier too. Below are five chocolatiers whose peanut butter cups deliciously rival convenience store norms. 1. Rich Belgian milk chocolate and peanut butter ganache work perfectly together in Nikid’s Peanut Butter Truffle Cups, our overall favorite. Top-notch cups housed in elegant packaging proves a keen attention to detail and a madeto-order production process guarantees each bite is super fresh. Purchase through Etsy where a 1/2 pound (6-7 cups) goes for $10—well worth every penny. 2. We’ve been a fan of Justin’s Nut

Butter for some time now, so giving the brand’s Dark Chocolate Peanut Butter Cups a try was a no-brainer. The combo might throw you off at first bite, but overall taste delicious. Their idea is simple—take the finest organic peanut butter and meticulously enrobe it with organic fair-trade dark chocolate for a delicious natural treat. Shop online to get a three-pack for just over $5. 3. Those raised by hippie parents will remember Nectar Nuggets as a favorite health food store treat. Recently reintroduced, Natural Nectar’s Nectar Nugget peanut butter cups boast zero trans fat and are made entirely with natural ingredients including homemade peanut butter and organic chocolate. Simple ingredients and a traditional look makes this classic appeal to everyone, though we’re lobbying for the brand to also bring back caramel, coconut and other variations we remember from our

childhood. The three-pack sells online for $6 but candy addicts can buy in bulk, with a 24-pack going for $45. 4. Ococoa’s elegant take, a silky dark chocolate delicately filled with organic peanut butter and topped with a touch of Alaea salt, takes the concept to a gourmet level. The Classic Peanut Butter Collection is as beautifully packaged as it is delectable—perfect for gifting. Pick up a nine-cup box online from Ococoa for $22. 5. For a vegan option, check out Sjaak’s Organic Fair Trade Vegan Chocolate Peanut Butter Bites” With a name as long as its ingredient list (don’t worry, all vegan and organic), these gold foil-wrapped treats will satisfy the sweettoothed without any of the dairy. While the peanut butter was a little liquefied, chocolate quality was right on point. Sjaak’s sells online in 1.5-pound tubs where $33 gets you over 50 pieces. source: www.coolhunting.com

JULAIA JUNCTION

SHAKE IT UP

Pepper your table with these dispensers

At first glance, salt-and-pepper shakers seem as bland as the food they season. The ubiquitous tools may be utilitarian, but that doesn’t mean they lack innovation. Few know that better than William Bounds, a company that made its name with the Shake N’ Twist, the first combination saltshaker and pepper mill, which debuted in 1963. The company later released an acrylic version that showed how much salt and pepper were left, a move that executive vice president Sharon Bounds still refers to as “huge.” Its current mills--which crush, rather than grind--feature extended cranks to make the process easier. For the chef more concerned with fun than form, there are salt- and pepperdispensing robots and rocket ships. “We’re all about functional products,” says Vicki Kung, who designs retro-futuristic housewares with her husband under the name Museum of Robots. “But we grew up in a space-race Jetsons kind of world, and we wanted to bring that sense of fun to the home.” Distributed by Tribune Media Services.

BASKIN & ROBBINS

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HEAVENLY BAGELS You don’t have to die to get to heaven

Seriously, who doesn’t love a bagel? For breakfast it’s the perfect choice, but then again the same applies to lunch, dinner, even a late night snack... alright, a bagel is great any time, day or night. It’s the versatility of varieties and multitude of fillings that make bagels perfect for any occasion. But let’s be honest, you can have all the versatility in the world but it amounts to naught if decent bagels are nowhere to be found. This has been the case in good old K-town. Until now. Heavenly Bagels is a hole-in-the-wall joint in Kuwait City on the back side of the Al-Sagran Complex. Ordering at the counter there is limited space, it’s more of a takeaway place anyway, but the main focus is on their home delivery service. They hope to expand to a second location in Mahboula soon to widen the scope of their delivery network. As their menu attests, they may be the first

bagel shop in Kuwait but they’re not selling themselves on this point alone. They prefer to focus on their fresh bagels, top-quality ingredients and keeping reasonable prices. They believe the bagels speak for themselves, who cares if they were the first? Heavenly Bagels have been slicing, schmearing (see step 2), and filling freshly baked bagels since October of last year and honestly, we can’t believe we waited this long to get our hands on some. And when I say freshly baked, I mean from scratch - the dough is made fresh and baked every day. With 12 bagels to choose from – plain, garlic, mixed herb, whole wheat, cheese, spinach Florentine, to name a few – you’ll be spoilt for choice from the outset, and that’s only Step 1. Step 2 is where we get down to business; here you have to pick a “schmear” - the cream cheese based spread that Heavenly Bagels prepares fresh, in-house. With over 13

choices like onion & chives, strawberry, sundried tomato & basil, plus non-cream cheese schmears such as peanut butter and Nutella, you could be forgiven for never making it past the first page of the menu! If you do make it past the first page though you’ll be rewarded with mouth-watering bagel combinations broken down into; allday breakfast or beef, chicken, turkey, seafood and veggie bagelwich. Being a traditionalist I opted for the Scottish Salmon Brunch, served, as suggested on a sesame bagel. A schmear of garden veg cream cheese, fresh dill, juicy capers, red onion, and of course, smoked salmon. But being true to our readers we of course sampled more. A lot more. We tried the Philly Steak & Cheese, with thinly sliced tenderloin, melted mozzarella, sautéed green peppers, onions, and mushrooms on a bed of mayo and bibb lettuce; for the health conscious we tried the Healthy Chicken, with grilled chicken, low fat cheese, iceberg lettuce, tomato, and onion. For something a little more indulgent we tried the Turkey Club, seared turkey on layers of mayo, honey mustard, turkey bacon, pickles, and bibb lettuce, topped with cheddar cheese, tomato, and fi¬nally a fried egg! To round off the categories (and our bellies) we also devoured Tuna & a Schmear and Veggie delight bagels and can report that non-meat-eaters will find these bagels divine. Whether you’re looking for the taste of a memory or wanting to try something new, Heavenly Bagels will deliver. Heavenly Bagels is located in Al-Sagran Complex, Oman St, Kuwait City. Visit www.heavenlybagels.com for more information. Orders can be placed on: 5544 4303 or through www.6alabat.com.

TURKISH GRILL

PUMPKINS GO SAVORY

Continuing the exploration of using autumn pumpkin and its other hard-skinned winter squash cousins in savory dishes, I would like to talk about cooking this orangefleshed vegetable/fruit as a side dish – or even an appetizer. Both first courses and sides have an amazing ability to make or break a meal. Appetizers, of course, set the tone: If they surprise and delight the people gathered around your table, you’ve already succeeded at making the evening memorable. And, of course, a delicious side makes any main course it accompanies taste better – and if it’s also beautiful, it will almost certainly elicit the “oohs” and “ahs” that mark a successful dinner party. Making a great pumpkin risotto is one trick the secrets of which I can reveal. It starts by selecting

the right pumpkin. If you want to use a true pumpkin for this recipe, look for the smaller round specimens specifically labeled “pie pumpkins.” Otherwise, go with a close relative, butternut squash, which will offer consistently good taste and texture as well as a deep golden-orange color. As for the risotto itself, you’ll find the right type of plump, short-grained Italian rice for sale in most well-stocked markets today. Arborio is the most common variety, but you can also use Carnaroli or Vialone Nano types, which vary slightly in cooking times and textures but will deliver similar desired results: tender but still chewy grains surrounded by a rich, creamy sauce formed by their surface starch, which dissolves into the broth during cooking. Keep stirring it while you continually add hot broth.

Doing so ensures that the rice cooks evenly and promotes the formation of its sauce. PUMPKIN RISOTTO Serves 4 as an appetizer, 6 as a side dish. 1 medium-sized butternut squash, about 3 pounds (1.4 kg). 6 tablespoons unsalted butter. 1/2 cup (125 ml) plus 2 tablespoons extra-virgin olive oil. 1 cup (250 ml) finely chopped yellow onion. 1 tablespoon finely chopped garlic. 2 cups (500 ml) Arborio, Carnaroli or Vialone Nano rice. About 7 cups (1.5 l) organic chicken broth or vegetable broth, heated to a simmer. 1/2 cup (125 ml) freshly grated Parmesan cheese. 1 1/2 tablespoons finely chopped fresh chives or Italian parsley. First, prepare the butternut squash. Preheat the oven to 400 degrees F (200 C). With a sharp, heavy knife, carefully cut the squash lengthwise in half. Use a sharp-edged spoon to scrape out and discard the seeds and strings. Lightly spray a baking dish with nonstick spray and put one-half of the squash in the dish cut side down. Bake until tender, about 45 minutes, and set aside to cool. Meanwhile, carefully use the knife to peel the other half; cut it into 1/4-inch (6-mm) dice. Melt 2 tablespoons of the butter

with 2 tablespoons of the oil in a large skillet over medium-high heat, add the squash cubes, and saute, stirring frequently, until tender, about 10 minutes; set aside. Scoop out the pulp from the bake squash half into a bowl, and mash thoroughly; set aside. In a medium-sized heavy saucepan, heat the remaining oil over medium-high heat. Add the onion and garlic, and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Ladle in enough of the hot broth to cover the rice completely, about 3 cups (750 ml). Adjust the heat to maintain a gentle simmer and continue to cook, stirring often, until all the liquid has been absorbed, 10 to 15 minutes. Ladle in 1 cup (250 ml) more of the remaining broth and stir and cook until it has been absorbed. Repeat with 1 cup (250 ml) more. Add the remaining broth and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto no longer simmers. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls. Garnish with chives or parsley and serve immediately. Distributed by MCT International

FIRIN

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HOMESLICE Pizza as it should be

The guys at Homeslice want to open a branch of their pizza place in every area of Kuwait. Why? They want to be your friendly neighborhood pizza joint. They want to be your go-to place when you want pizza, made from the freshest ingredients, delivered piping hot to your door. Or better still, you can drop by your local Homeslice, order a pizza, and shoot the breeze while you wait the 6-8 minutes it will take to prepare. Currently they are operating only one branch in Shaab. The place is small, but more than big enough for what they need. There is seating for around twenty, at one corner booth and four bistro-style round tables, all with marble tops. The decor is modern and fresh and makes you think you stepped in here off a busy Manhattan street. They even have a couple of

tables set up outside, where you can sit and watch the world go by. A spot like this would be welcome in every neighborhood. Homeslice is a local concept that is looking to expand, looking to franchise locally, in other words, the opposite of what normally happens here in Kuwait. This isn’t some pizza chain brought in from the states using frozen dough, this has been created from the ground up, and everything is made fresh in-house. They make their own dough, their own sauces, their own marinades (for the chicken wings). If the dough is not used within two hours they toss it and make a fresh batch to ensure your pizza is the very best it can be. They use the same rule with the pizzas they sell by the slice too; The Original (margherita), Shrooms, Pepperoni, and a rotating daily special are all available by the slice, if they

are not sold within two hours these pizzas are made fresh. But this doesn’t pose a problem at Homeslice, the fresh dough and slices are never around for long. They offer three salads to go with the pizzas; Julienne, as the name states, is shredded veggies with French dressing, the classic Caesar with or without chicken and the Garden Leaf, a basic green salad. If you’re looking for appetizers, Homeslice keeps it simple; Homemade Buffalo Wings come either, regular, hot or really hot. Super tasty, but definitely hot! You can also opt for Garlic Bread with or without cheese too. Alongside the pizza by the slice varieties already mentioned they offer full pizzas in twenty variations! They offer one size and it’s pretty much a large, perfect for sharing - even more so when you can also take any combination of half/ half toppings. The Chef’s Pie has eggplants, sun-

dried tomatoes and fresh garlic, The Beefeater has pepperoni, Italian sausage, prime cut steak and red peppers, or you could go for the Super Pie which has Italian sausage, grilled chicken, spring onions, olives, diced tomatoes, and ricotta cheese. Tartufo has a choice of tomato or white sauce, mozzarella cheese and truffle oil, Yaz Pie has fresh pineapples, mushroom, and fresh garlic. The bazaar favorite was the Mushroom Chicken, with white sauce, mozzarella, grilled chicken,

green onions, sweet corn, and mushrooms. The toppings are laid on in perfect amounts, they donâ&#x20AC;&#x2122;t overload the base, which can lead to soggy pizza. The pies are a delicious combination of fresh dough - that is light with a slight crisp, a tasty homemade tomato (or white) sauce, and the freshest toppings. And then there was dessert. At most pizza places this would be ice cream or some generic brownie, but at Homeslice they make their

dessert personal. Named Heaven In A Pie, and available in big or small, itâ&#x20AC;&#x2122;s the only dessert on the menu and honestly they donâ&#x20AC;&#x2122;t need any more. It is a super thin pizza base, layered with a choice of organic milk or dark chocolate, and topped with homemade cookie dough, sourced from their sister restaurant Baking Tray (and we know how good their cookies are!). This dessert is astonishingly good and all the better because of how personal and homegrown it is. So if you want to taste how good pizza can be and see what a difference fresh, quality ingredients make when paired with people who really care about the slices they are baking and serving up, drop by Homeslice in Shaab or order for delivery - they deliver to the whole of Kuwait! Homeslice is located in Shaab, Block 8, Nafae Ibn Alazraq St and is open from 10am to 12am. To order call 1842887 or order online through 6alabat. You can also follow Homeslice on twitter and Instagram @VictusFood.

HOW TO IMPROVE YOUR BRAIN POWER Three easy ways

Google “improve brain power” and you’ll find all sorts of tips, techniques, books, and games explaining how you could improve your brain power. Most of them involve physical exercise, balanced nutrition and complex mental exercises. While it would be cool if everyone could incorporate these tips, it’s far-fetched to think that after reading such advice you will start jogging for one hour every morning and change your diet to incorporate more fiber and omega-3 fatty acids. Some people don’t do that even when they are at risk of having a heart attack! For the lazy crowd looking to give a little boost to the brain functions, is there anything easier? Luckily yes. 1. Switch the side of your mouse-pad Yes, it is as simple as that. By switching the side of your mouse-pad you will force yourself to use your non-dominant hand. This, in turn, will stimulate the neural connections between the right and left hemispheres on

your brain. Scientific research confirmed that people that use both hands equally have 10% more nerve fibers joining the two sides of the brain. Ideally you want to perform as many activities as possible with your non-dominant hand, but some of them might become cumbersome. I tried to brush my teeth using my left hand for one week or so, only to find out that the tartar was building up. Using the mouse with the opposite hand is something that you can easily integrate into your life. During the first couple of days it will feel weird, and you might need to switch back when using programs that require intense “clicking” sessions. After this adaptation phase however, you’ll be navigating the computer just as efficiently with both hands. 2. Force yourself to remember things Sometimes you want to remember the name of a song that is playing or the name of an old acquaintance that passed by . It is right there, on the tip of your tongue, but you can’t remember it. What would you normally do in such situation? Probably ask some nearby friend for the name, and upon the revelation you will even shout marveled, “Oh yeah! That is it.” The next time this happens force yourself to remember that name. The brain can be stimulated just like your muscles and the more you exercise it the stronger it will get. Do not limit yourself to remembering names. Are you calling your mother to get the phone number of your uncle? Forget pen and paper - you can memorize it. Try to look at the keyboard of your phone in order to create a mental picture of what the sequence of numbers looks like. The worse that can happens is that you will need to call your mom again... 3. Play games that involve some thinking You don’t need to participate in the Mathematical Olympic Games in order to stretch your brain capabilities. Oh no, games and activities as simple as sudoku or crosswords will already have a tangible impact upon your brain performance. Regularity is very important here, so try to incorporate these games or exercises into your routine. You could bring a crosswords book with you on the daily commute, for instance. Personally I like to play a chess match every day before I start working. It takes around 15 minutes, but it ensures that my brain gets a kick-start every morning. source: dumblittleman.com

DAWAT

WHAT FAMILIES WANT ON VACATION

Hilton Blue Paper finds what dining experiences families want on vacation

Hilton Hotels’ annual Hilton Blue Paper reveals the findings of two studies that indicate what families want, from food to amenities, while on vacation. The hotel chain surveyed 1,200 respondents in the U.S. and U.K. in July and conducted 20 focus groups made up of parents and children in November 2011 in New York, Los Angeles, Atlanta, London, and Shanghai to find out what amenities are a priority for parents and children. Along with dining preferences, the research also found that mothers are the

primary vacation planners, most trips are planned within six months of departure, and parents and kids have different resort vacation goals — the children’s priority is a pool while the parents consider hotel amenities like the pool in addition to with dining options. Both parents and children measured a good vacation dining experience as one with quick meals and a variety of choices, like buffets, eaten in a kid-friendly restaurant with a kid-friendly staff. While parents remain happy to see kid-

friendly cuisine like hamburgers and pizza on the menu, more families wish hotels had a wider variety of food options, including healthy choices. Families also want fast service and reservations, which limit the wait time at buffet-style restaurants, and larger tables to accommodate families of more than four. Parents and children also want entertainment options at the table that go beyond crayons and a menu to color on. The children in the focus group listed kids’ buffets and kid-friendly pools as “must haves.” source: thedailymeal.com

PINKBERRY

SOCIAL BUTTERFLIES EAT MORE AT PARTIES They put more on their plate to make others more comfortable

It’s always difficult to keep to your diet at parties, and now studies show that people-pleasers may have a tendency to eat more because of societal pressures. A recent study in the Journal of Social and Clinical Psychology found that subjects with the personality trait of sociotropy, or people-pleasing, tended to eat more in social situations. “Peoplepleasers feel more intense pressure to eat when they believe that their eating will help another person feel more comfortable,” lead

researcher Julie Exline said. The study involved 100 college students who were first given a personality test, then seated with an actor who offered them M&M’s. Researchers found that subjects who had higher people-pleasing tendencies took more than other subjects. Similarly, another study noted that women tend to eat the same amount as their dining companions when dining with people they don’t know, even going so far as to mimick the timing of bites. source: thedailymeal.com

BOSCH

OLD SCHOOL EATS

A La Petite Chaise, 1680 (Paris) A La Petite Chaise, “ an historic gem in the seventh arrondissement in Paris, opened as a wine shop (with food served, too!) in 1680. Opened by the Baron de la Chaise at the edge of his hunting preserve on what is now Rue de Grenelle, A La Petite Chaise is a traditionally Parisian restaurant with old wood paneling and ornate wall sconces. The restaurants front door is an iron gate that dates from the 17th century, which makes the building an historic monument, and the owners are prohibited from altering its appearance. The menu features French classics such as Foie Gras, Escargots, and French onion soup. Diners at this historic restaurant can also enjoy menu options like duck breast with apple and sweet-and-sour sauce, as well as salmon marinated in dill with a whole-grain mustard cream sauce. Hostaria dell’Orso, circa 1400s (Rome, Italy) Hostaria dell’Orso is a refined and elegant restaurant in the heart of Rome. Situated in an ancient building dating back to the 1400s, the restaurant has retained much of its original character and charm. The restaurant was once a meeting place for the intellectuals of Rome, who would discuss matters of importance over a meal and glass of wine. Now, it is a restaurant, discotheque, and piano bar filled with a less sedate crowd. Hostaria dell’Orso can accommodate up to

100 diners and offers a seasonal menu of rich Italian cuisine. The chefs take traditional Italian dishes and make them innovative. Diners can enjoy dishes like risotto with provolone cheese fondue and sweetbreads; lamb with sweet garlic sauce, mushrooms, and a rosemary glaze; and ricotta gnocchi with prawns La Tour d’Argent, 1582 (Paris) La Tour d’Argent claims to have been frequented by Henri III and Henri IV. The first mention of the restaurant is in German tour book publisher Karl Baedekers 1860 guide to Paris. The Michelin-starred restaurant, which seats 80 and has private dining rooms, has an outstanding view of Notre Dame and the Seine. La Tour d’Argent has a noteworthy wine cellar that holds more than 450,000 bottles of wine, and the restaurant offers around 15,000 wines in a 400-page wine list. The pressed duck is a specialty here. The restaurant owns a farm that raises ducks, which are served for supper. Diners who order the duck are also given a postcard with the ducks serial number. Another noteworthy dish of the restaurant is Les Crepes Belle poque, which are a variation of crepes Suzette. Ristorante del Cambio, 1757 (Turin, Italy) Ristorante del Cambio, which remains largely unchanged since its opening in the 18th century, is located opposite the Palazzo Carignano, where Italy’s parliament was

once located. The restaurants gilded, antique decor of sparkling chandeliers, mirrors, and tall ceilings evokes a time gone by. Michelin-starred chef Riccardo Ferrero oversees the kitchen. His dishes, like vitello tonnato and Piedmontese-style stuffed pasta, are specialties of Ristorante del Cambio. Rules Restaurant, 1798 (London) Londons Rules Restaurant was established by Thomas Rule in 1798. Rules Restaurant stayed open during World War II and survived because it was reinforced by thick wood, but during the war, it was only able to serve rationed meals of rabbit, grouse, and pheasants. The restaurant has three floors of dining rooms with large stained glass skylights and chandeliers, and pictures and paintings cover almost every inch of the thick wood paneled walls. Rules Restaurant serves traditional British food, but specializes in game, oysters, pies, and puddings Sobrino de Botín Restaurant, 1725 (Madrid) Sobrino de Botin was founded by Frenchman Jean Botin and originally called Casa Botin, until Botins nephew inherited the eatery. Thus, the named changed to Sobrino de Botin, which means “nephew of Botin,” and the name stuck. The restaurant is located in a 16th-century building and has four floors, wood-beamed dining rooms, and cast-iron ovens. Sobrino de Botin is famous for its traditional Spanish cuisine. Specialties of the restaurant include roast suckling pig and the roast lamb, each roasted in a Castilian wood-fired oven, which dates back to the opening of the restaurant. Hemingway was a visitor of Botin and the author mentioned the restaurants signature dish, roast lamb, in his 1926 novel The Sun Also Rises source: www.thedailymeal.com

TACO BELL

E A T

HUMBAH

Stuff yourself, with the good stuff Just when you thought we couldn’t possibly squeeze another burger joint into our tiny country, another one rolls along. Literally! On wheels! We at bazaar believe that we can always make room for one more burger, therefore we can always make space for another place flipping them, melting cheese on them, and serving them up in tasty buns. Humbah began life as a food truck and therefore easily steered its way into the roads and appetites of Kuwait. The Humbah truck could be booked for events and gatherings and its reputation quickly spread through Kuwait. One truck gave way to three and now a brick and mortar restaurant in Shuwaikh is open for those looking for something a little less mobile, those who don’t like to chase their beef down, if you will! One truck is available for gatherings, another operates out of the chalet area and the third is more of a floater. A second restaurant is also planned to open in Mangaf. Mubarak Al-Sabah, a man with a passion for all things burger, conceived Humbah. His passion was shared by many in Kuwait when he was a one-truck operation. The Humbah Instagram account has over four thousand followers, dedicated fans, wanting to know how to get a hold of that truck, and drool over the burger snaps. So bazaar headed over to Shuwaikh to check out the restaurant and see what Humbah was all about. Nestled in amongst the many, many garages and mechanics you’ll find the diamond-in-the-rough that is Humbah. You’ll be greeted by the sign above the door, the supine fatso, burger balancing delicately on his belly – this would be Ana. He’s like the main character in the Humbah family and you’ll be greeted by his fat belly and grinning

face when you head up to the counter. The remainder of the family portraits hang above the counter, some of them lending their names to the burgers. The place has an industrial feel to it, in part due to the concrete floor and helped by its location. The walls are painted black and burger-shaped panels adorn them, waiting to be scribbled upon. The menu is limited, in a good way; six burgers, a few chicken choices, a couple of hot dogs, and a fries, with or without Humbah sauce. The Humbah is your standard burger, trusted and tasty, with lettuce, tomato, onions, pickle and Humbah sauce. The Single Jibin is simply bun, meat, cheese, and lettuce and the Double Jibin is the same with an extra patty. The Butambah is appropriately named. This monster of a burger comes with onion rings,

bacon, cheese, lettuce, tomato, sweet pickles and Humbah sauce. If you’re a guy who likes his burgers big, this should be your choice. Don’t feel left out if you’re a woman who likes a big burger though; the Miteena holds its own with fried mushrooms, cheese, lettuce and Tweet sauce. The Hakookah is the most striking of the burgers. It’s death black bun a surprise for the eyes when it is served. But like its namesake this burger has a crunch to it in the form of a crunchy sauce. The Emchaknum are small, almost bitesized pieces of chicken parcels served with the Emchaknum sauce. Humbah’s fries are tasty and the accompanying Humbah sauce, should you choose it, only adds to their flavour. Humbah’s burgers certainly earn it a spot in the ever growing Kuwaiti burger wars. The

fact that they are also mobile, served in a funky, fresh way, and have a black burger bun only seems to give them that little something different that you might be looking for. Humbah is located in Shuwaikh Industrial Area, next to the old True Value and AtoZ. For more information visit www.humbah.com or call 2491 1115. Follow them on Instagram @humbahkw.

HOW TO GET YOUR KIDS TO EAT Almost anything

Parents often bribe, plead and even threaten their kids to get them to eat their veggies. And while this feeding strategy may get kids to reluctantly ingest their greens, studies show it makes healthful foods less attractive to children over the long haul. It’s like kids take that pressure and translate it to mean “that food can’t possibly taste good.” So what’s a parent to do? There’s another way but the results won’t become evident today, tomorrow or even next week. But if used consistently, the action plan below has a huge pay off. That’s because it will not only get your kids to eat more healthy foods while they are young, it will increase the likelihood they’ll become adults who prefer nutritious fare. Let’s take a look... 1. Make mealtime the no-pressure zone Early in her career, internationally recognized

feeding expert and dietitian, Ellyn Satter, was counseling a mother distraught about her ultra-picky-eating child. In that moment Satter realized that parents can’t possibly be responsible for what their children eat. Their only responsibility, she explained to the mom, is to provide children with a variety of food. Ever since her revelation, Ellyn Satter has refined what she calls the Division of Responsibility, a simple and ingenious feeding strategy. Basically parents decide the “when,” “what,” and “where” of feeding and children decide the “whether” and “how much” of eating. So let your child know that you are in charge of what is served but that it’s up to them whether or not to eat. This no-pressure atmosphere increases the likelihood that kids will eat a wider variety of foods. 2. Give them structure Once parents stop pouring all their energy into trying to get their kids to eat, they can focus on providing balanced meals and snacks. Providing structure for meals and snacks has a number of advantages. First, it gives children plenty of opportunities to eat and be exposed to different foods. It also helps them to manage their hunger so they show up to the next meal hungry but not famished. And lastly, it keeps them from grazing on food between meals which can cause a low desire to eat at meal time. So provide structured meals including 3 meals and 2-3 in-between-meal snacks in a designated area like the kitchen table. 3. Make food familiar and eat it yourself According to a 2007 review published in Current Nutrition Food Science, a good way to encourage children to try new foods is repeated exposure and role modeling. That means the more often kids see a food, the

more likely it is they’ll eventually eat it. And when they see a parent eating it, the odds they’ll eat it go up even more. The review also reveals that kids are more willing to try new foods when they are paired with other liked items. So at mealtime include your kid’s favorites along with plenty of whole grains, fruits, vegetables, lean meats, fish and nuts and seeds. And eat together as a family as often as you can. 4. Get them involved You’ve probably heard that having children help prepare meals is a good way to encourage eating. But there’s one caveat. Don’t make it all about getting them to eat. Why? Kids can smell an agenda from a mile away. Instead, have them help with meals to teach them something incredibly valuable: how to cook. When 18-year olds leave the house they should know how to prepare meals for themselves. If they can learn to make feeding themselves a priority, it will be easier for them to manage their weight and health. So have them help you pick out produce, get involved with food preparation and talk about how the food tastes. Older kids can even help plan weekly menus. And who knows? They could eventually end up making you dinner! 5. Be patient Getting your kids to try and accept a wide variety of foods does not happen overnight. But when you give children time and plenty of opportunities to learn (the same way you do with reading and writing) there will come a day when it all clicks. And everyone will ask you how your kid got to be such an adventurous eater. But the answer is never what parents think it will be. Structure, no pressure, repeated exposure, family meals, time and most of all trust. source: dumblittleman.com

JADE GARDEN

CEREAL EATS

What’s the best milk for Cereal?

When I started this column, my love of cereal was closely partnered and nearly inseparable from my love of icy cold, water-thin and lightly sweet skim milk. Yum, with a description like that, who could argue? Well...as it turns out, a lot of people could and did. I get quite a few comments and even more in-person commentary about how skim milk is closer to water than dairy. But I’ve always held my ground—until now. It all started last week, when our wonderful little neighborhood market Nolita Mart ran out of the 2% version of my favorite milk for coffee. Between the choices of skim and whole, I choose the fullfat version, albeit a little nervously. For the past few mornings, my coffee has been rich and creamy and pretty much perfect. What white magic is going on in there? I thought, examining the bottle. A friend told the funny story about how once, while on vacation, his dad noted that the Cheerios were better there than they were at home. His mom pointed out it was because he was eating them with whole milk. On the outside I was laughing but inside I was panicking. Whole

milk...is the answer? Have I been doing it wrong this whole time? Let’s see if I can’t blame some of this on my mom. I will never EVER forget the period of time when she suddenly decided that dairy in general wasn’t good for you, and for what seemed like an eternity (but was probably 2 weeks) we had rice milk for our cereal. Now, I don’t want to get down on people who prefer soy or almond or rice milk, so I’ll try to put it nicely and say that rice milk in cereal tastes like sickly sweet, somehow-always-too-warm poison. It ruined every bowl and nearly turned me off cereal for good. It was almost enough to turn me off of all non-cow milks for life. But wait a minute. This doesn’t prove my point at all. It occurs to me that rice milk is actually quite similar to skim. Both are eerily thin and watery, plus they both have that alien sweetness. Suddenly, I’m not sure of anything anymore. The reason I’ve been stuck on skim milk for so long was because I figured it just gave me an opportunity to eat more. Its lighter body and less caloric status allows

for nearly endless and breathless bowls of cereal. A recent brush with whole milk came when I was rediscovering Grape Nuts. After so many people talked about how they eat them with cream, I felt I was allowed to try the less-decadent whole milk. It was utterly incredible. For the sake of research, I attempted the same experiment with some Honey Nut Cheerios. It was nice to not have the added sweetness of skim, but the cream factor was just a bit too high. Ah, but 2% would be the perfect companion. This might be getting out of hand. Is it possible that every cereal is different in its milk needs? Are we really going to start pairing cereal with milk? What about flavored milks? Where does yogurt fit into the mix? Milk preference is a very personal thing. I’ve learned a lesson never to turn up my nose at the whole milk lovers and I hope they can pay me the same courtesy when I break out the skim. And yet I’m left with so many questions. Will I ever try rice milk again? Is 2% the answer to all of our problems? source: seriouseats.com

THE COFFEE BEAN

WHEN LIFE HANDS YOU DENTED APPLES Make applesauce

My local market recently had a sale on apples. I spent 10 minutes carefully selecting the most perfectly shaped, shiny Macs, Rome Beauties and Pink Ladies I could find. I gently placed my bags of apples on the conveyor belt at the checkout. As I continued to unload my remaining groceries, from the corner of my eye I saw my apples disappear from the belt: Blam! Onto the scale. Then blam! Into the grocery bag. Before I could utter a word, it was too late. My previously pristine apples were irrevocably spotted with unsightly blemishes. Rather than trying to eat around the bruises, I did what any resourceful cook would do: I made applesauce. Homemade applesauce is infinitely better than bottled. With no additives or preservatives, it’s healthier too. Plus, when you make it, your entire house smells like freshly baked apple pie; that’s reason enough to not buy the bottled kind. How I make homemade apple sauce: - I use sweet, juicy, meaty apples such as Rome Beauties or McIntosh. Though I love tart and tangy Granny Smiths and Pink Ladies for eating apples, I wouldn’t recommend them for apple sauce. - I leave the skin on one or two apples to impart a warm reddish color to the sauce. If you don’t like the texture of the skin, you can remove it before serving or puree the sauce until it dissolves. - For a basic apple sauce, I use apples, water, sugar and cinnamon. For variety, I sometimes add a splash of fresh lemon juice or some ground nutmeg, ginger or cloves; golden raisins and dried or fresh cranberries are wonderful add-ins too. And who could argue with pouring some pure maple syrup or honey in for added sweetness? Homemade Apple Sauce Yields 5 cups, cooked. 8 McIntosh or Rome Beauty apples (about 8 cups), peeled and chopped. 3 cups water. 2 tablespoons sugar. 1/2 tablespoon ground cinnamon. Place chopped apples in a deep pot. Add water, sugar and cinnamon. Bring to a boil for 10 minutes, or until the apples begin to break down. Lower to a simmer and cook 15-20 minutes, or until the apples are completely soft. Stir well with a spoon until a thick sauce forms. Leave a few lumps and bumps in it, or puree it in a blender for a smooth finish. Make sure to let it cool first before pouring it the blender! Otherwise, it will blow the cover off. Not that it has happened to me. Let the sauce cool before serving. source: thedailymeal.com

KRISPY KREME

SCOOP A

A CONE

THE HEALTHY BODY DIET! Step into my office.

Food is the epitome of our existence, it is what our body thrives on to function and survive. You can work with it; love what you eat smartly and in moderation and reap the amazing benefits food has to offer to our body. Or, you can abuse it and gorge down everything that comes in sight and wake up bloated the next day. Diet isn’t about horrible-tasting “specific” food; on the contrary it is about moderation and variety. To avoid any confusion, let’s start at the very beginning: what is good nutrition? Generally, good nutrition means eating the correct types of food (variety) in the right amounts (moderation) at the right time of day (timing) to optimize overall health during the days, months and years of your life. Going to a nutritionist means different things for different people with different goals. For the young, newly engaged girl, it could mean frantic last minute attempts to look exceptionally slimmed down and radiant for her wedding; for an athlete who is required to maintain a consistent level of performance it means fueling their body with energy and sustaining lean muscle mass. For some who have a family history of disease, nutrition is a super tool for prevention against different cancers, heart disease, Alzheimer’s, osteoporosis, or even migraine headaches to name a few. However, for the majority of people, going to a nutritionist is a wide-ranging call for help, finding a way to shed those extra kilograms, cleansing away all those years of bad eating habits gives one the opportunity for a total mind and body makeover. That is the fun part: knowing that food can really influence you, inside-out! The past decade alone has brought about a vortex of information regarding nutrition, and where to start examining your nutritional needs can be quite daunting. First, you have the Macronutrients, which are your basic essentials: water, carbohydrates, fats, and protein. Then, you have your Micronutrients: vitamins and minerals, these are what I like to call, the *superheroes* of good nutrition. Subsequently, within these micronutrients comes a vast array of colorful nutrients that are essential to the proper functioning of our body, a treasure box. Open that box; pick a jewel, each jewel (nutrient) has a purpose that benefits our body. Your body’s needs are as unique to you as your fingerprint in the sense that no two people have the same fingerprint, and the

same applies to each individual body’s needs. The first step is to identify your individual needs; the second step is to identify the cause, the third step is to make sure you are getting the correct nutrients in the exact amounts to meet your needs. For example (this is case specific, everyone’s needs are different): Needs: hair strengthening and radiant skin Cause: lack of protein, stress, hormone imbalance Requirements: silica, tryptophan, biotin, B6, ACE, cysteine, &

my skin nourishing omega 7 elixir. Food: whole grains, wild salmon, lean beef, cucumber, flaxseed, avocado oil, wheat germ. As I tell my lovely clients, excellent nutrition is not all about diets and calorie counting; it is a complete lifestyle package, wrapped up in a multi-hued bow of healthy choices! It is your own individual power tool, for whatever needs you have. This is what The Healthy Body Diet *HBD* is all about, it is your personalized diet to a healthy you. So let’s start, and we’re just in time for those New Year resolutions! Or anytime for that matter, change, positive change, is always good.

Noora Saleh Al-Askar is an American Board Certified Nutrition Specialist with a Masters in Clinical Nutrition and Health- UK For more about Noora, Instagram: @noorasnutribox Twitter: @nooraAlaskar. For more information about Taiba Hospital, please call 1808088.

BASIL FROM A TO Z

The king of Mediterranean herbs, it actually originated in India. It’s a cartoon, and somewhere even better than a diamond ring: find out more about basil Aroma: With its pungent scent it makes

the all-purpose ingredient: it goes well with tomato sauce, meat dishes, fish, eggs and seafood. Its scent sometimes recalls that of saffron, but also bears a trace of cinnamon, liquorice, mint and cloves. Basil of Baker Street: Basil is a mouse detective and the main character in a series of successful books and cartoon films for children. Caprese: In its large leaved variety, known as “Neapolitan”, this ingredient is a must in any

Caprese salad: fresh tomatoes, mozzarella and a drizzle of oil. Dead: Hindu people believe that a basil leaf placed on the chest of the deceased is their passport to paradise. Essential oil: As a medicinal herb, basil is used to treat a cough, thanks to its expectorant properties, as well as to ease anxiety, stress and insomnia: its oil has a natural calming effect. Family: This plant belongs to the same family as mint, rosemary, lavender and oregano. Green: The more common basil varieties have green leaves but purple and burgundy red ones also exist. Hay: If left to dry, basil loses all of its properties and resembles hay. It is advisable therefore to use it fresh. India: The king of Mediterranean herbs, it actually originated in India. John the Baptist: A Christian legend tells that the first basil plant grew from the pot in which Salome buried John the Baptist’s head. King: The Latin word basileus means king: in ancient times these leaves were used to create perfumes for monarchs. Lovers: In Romania, an enamoured girl will offer a sprig of basil to her companion, as token of her love. Margherita: The queen of Neapolitan pizzas has a little basil leaf at the centre: if it comes without, mistrust the pizza maker. Nausea: It has excellent digestive and antiinflammatory properties: its extract is used in medicine to cure nausea and indigestion. Ocimum basilicum: This is the Latin name given to this aromatic plant in 1753 by a Swedish naturalist, Linneo. Pesto: Basil leaves, pine nuts, parmesan and pecorino cheese, with a pinch of garlic

and coarse salt: this is the authentic pesto recipe. Quiche: With tomato, ham and courgettes, basil also appears in various versions of the most famous savoury pie of French cuisine. Repellent: Thanks to its strong scent, this plant is used in gardens as a natural repellent to keep insects away from other neighbouring plants, and may also serve as an excellent mosquito repellent. Scream: The ancient Greeks and Romans believed it would only grow if the person planting it howled at the sky when performing the task. Toothpaste: Used for preparing soap and toothpaste, its leaves are similar to those of sage. They may be chewed to sweeten the breath. UV light: In the absence of direct sunlight, basil can be grown using the UV rays of a normal fluorescent light bulb, a method that is simple and cheap. Varieties: The most famous is called “genovese” (from Genoa), but many common varieties also come from Mexico and Thailand. World cuisine: Extensively used in Mediterranean cuisine, it is loved throughout the world, used in India, in all South-east Asian food, as well as that of Thailand. It does not appear in North European dishes. Xxx: Rubbing a basil leaf on your pulse points before a date is supposed to have aphrodisiacal effects. Year: If you buy a basil plant, remember that it will only last one year: the following year you must plant its seeds to grow a new one. Zero: Zero fats, proteins, carbohydrates and just 15 calories every 100 grams: basil is also ideal for flavouring dishes when on a slimming diet. source: www.finedininglovers.com

AUSTIN’S WAFFLES

3 PROSTATE-PROTECTING DIET TIPS

“It seems nearly all men will develop prostate cancer if they live long enough,” says Karen Collins, M.S., R.D., C.D.N., nutrition advisor for the American Institute for Cancer Research. Thus, scientists have been searching for lifestyle measures that can help stack the odds in your favor. Promising research reveals three important diet strategies that can help you mount a defense: A plant-based diet, moderate dairy consumption, and maintaining a healthy weight. 1. A plant-based diet to protect the prostate. Focusing on a predominantly plant-based diet, which includes a variety of fruits and vegetables, is key to prostate cancer protection, according to Collins. This style of eating means that you fill up at least three-fourths of your plate with whole plant foods, such as beans, lentils, whole grains, vegetables, fruits, nuts and seeds. Plant foods are rich in thousands of nutrients and

compounds. “A variety of vegetable and fruit choices is especially encouraged, because some choices may provide unique protective effects,” says Collins. 2. Don’t overdo dairy. Some research indicates that excess consumption of dairy products may increase prostate cancer risk. The EPIC Study, published in the European Journal of Cancer in 2010, found that dairy consumption above 27 grams of dairy protein and 880 milligrams (mg) of dairy calcium per day (the amount found in more than three cups of milk) was linked to increased risk. However, those who consumed moderate amounts -- equal to about 1 1/2 to 2 1/2 cups of milk -- showed a nonsignificant increase in risk. Collins says, “The bottom line at this point is that men who want to consume dairy products need not be afraid that moderate consumption puts them at risk of prostate cancer. However, excess consumption should be avoided. Two or perhaps three standard

servings per day appear safe. Men who consume dairy products should be cautious about foods that are highly fortified with calcium; and adding calcium supplements is not recommended, especially if it brings total calcium intake beyond the 1,200 mg/ day that is the highest RDA for men, unless they are personally advised to consume more by their physician.” A standard dairy serving is one cup (8 ounces) of milk or yogurt, two cups cottage cheese, and 1 1/2 ounces of hard cheese. 3. Healthy weight objective. One of the key strategies to lower cancer risk is to reach and maintain a healthy weight. “Obesity is only weakly linked to prostate cancer incidence, but obesity is linked to increased risk of dying from prostate cancer,” says Collins. The most effective way to achieve a healthy weight is to increase physical activity -- which on its own is linked with a 10 percent lower risk of prostate cancer -- and increase the nutrient quality of your food choices. That means fill your plate with nutrient-rich foods that provide fiber and bulk but few calories. This takes you right back to step one -- eat more minimally processed plant foods, such as beans, lentils, whole grains, fruits and vegetables. Red Meat and Prostate Cancer Some studies link prostate cancer with high amounts of red meat -- in particular grilled or fried meats cooked at high temperatures till “well-done,” since carcinogenic compounds may form in meat under these conditions. “The evidence is not nearly enough to make recommendations about red meat consumption or meat preparation in regard to reducing prostate cancer risk,” says Collins. However, an established link does exist for red meat and colon cancer, so it might be wise to avoid high amounts. Distributed by MCT International

SNYDER’S (CLASSIC)

THE TUPPERWARE QUESTION To return, or not to return?

Tupperware is constantly used to give leftover meals to friends, to bring cookies to bake sales, and to give gifts of pastries. Yet, it is sometimes difficult to figure out what to do with the Tupperware once the treats it holds are gone. Denise Lum-Kan, executive director of the San Francisco Bay Area office of Tupperware, Inc., says Tupperware is a “treasured possession” that must be returned. However, the answer really lies in your community. Some see demanding

your friends and family to return Tupperware is like demanding your Ziploc bags back. Others believe that it is rude and disrespectful to not return Tupperware within a designated timeframe. When giving Tupperware to others, give generously without expecting the Tupperware to be returned. Also, use less expensive, disposable plastic containers, like the ones from Glad—this way you won’t be upset if you never see it again. When you are the one contemplating the returning of Tupperware, think

about the type of Tupperware you have in your possession as if it was a plate or bowl lent to you. Here’s a rule of thumb: if it’s disposable plastic—keep it; if it’s glass or ceramic, you should return it. Just ask yourself, “Would I want to be parted from this?” Remember that it’s considered rude to return Tupperware empty. So next time you are returning Tupperware why not stuff it with flowers, a batch of cookies, or a bag of coffee? It’s a great way to keep the kindness going and coming. source: thedailymeal.com

COLUMBUS CAFE

THE EARL OF SANDWICH’S SANDWICH MAN

Selling food is a lot like anything else: You need a good story. There have been 11 earls of Sandwich. The first, bestowed the title in 1660, was a celebrated British naval commander. Others have been politicians, statesmen, authors, and supporters of the arts. They were important people. They had excellent hair. But even now, all anyone seems to know about this proud lineage is that one of them—as it turns out, the fourth one, born in 1718—apparently had a liking for meat and bread, or maybe cheese and bread, and he ate it while playing poker because he was a degenerate gambler unable to stop for a meal, or he ate it because he was so busy being a war hero that he had no time for a knife and fork, or he instructed his soldiers to eat it because it traveled well, or—you know what? It doesn’t matter. Nobody is quite sure what happened, but we can all agree that, although meat and bread were entered into the historical record as far back as Babylon, humankind’s greatest lazy meal became known as the Earl of Sandwich’s domain, and so it’s been sandwiches all the way down. Which is fine, really: Everyone has to be

known for something. But the earls busied themselves with more stately things, until the current earl, whose actual name is John Edward Hollister Montagu, needed money to maintain the old family estate, because carrying a fancy title today doesn’t pay nearly as much as it did 300 years ago, and a previous earl gave away much of the family wealth. And so hold your noses, ye ghosts of olde: It was time to cash in on the family name, to finally cede history to the hoi polloi. It was time to open up a sandwich shop, and call it Earl of Sandwich. Did an earl of Sandwich ever try this before? “Oh, nooo,”says Robert Earl, his British accent densely packing that “no” with disregard. Robert Earl is not an earl of Sandwich. His last name just happens to be Earl—but he’s also, ahem, the Earl of Planet Hollywood, and the Earl of Hard Rock Cafe, and the Earl of the Everton Football Club, and, well, how many things have you owned, Robert Earl? “I don’t remember,” he says, though he clearly does, because a minute later, he’s reciting the newsstand sales of Popstar! Magazine. He is also the Earl of Popstar! Magazine, which you can turn to, as scores of preteens do, to keep tabs on the latest CELEB KISSING CONFESSIONS! Robert Earl is not a modest man. He is a fasttalking man, a straightforward man, the Earl of Deadpan. His wife is never quite sure if he’s joking. He tells me he used to dine regularly with Buddy Cianci, the disgraced former mayor of Providence, Rhode Island, who also launched a line of marinara sauce. I ask if Earl helped Cianci launch the sauce. No, Earl says, but he ate a lot of it. He says this with a straight face. It is believable. The Earl of Sandwich and Robert Earl. The only person missing is the Duke, Duke, Duke, Duke of Earl.

My sandwich arrives, rectangular and wrapped in gold foil. “It’s a gold brick,” Robert Earl says, pleased, leaning forward. “Why a gold brick?” I say. “Why not?” he scolds. “Does everything have to have a reason?” Some things do, certainly. Like, how does one know a good novelty when he sees one? But right now, in this sandwich shop, Robert Earl cannot be drawn into such a conversation. “I work in volume,” Earl says, and he’s sitting in the presence of it, basking in its efficiency. Because in the Earl of Sandwich, he saw something. He saw a product he could make quickly and sell for $5.99, a simple product for cash-strapped times, pegged to a novelty that raises it above whatever other generic sandwich shops are out there—places that don’t make you feel a part of something, don’t give you a legacy to plug into, don’t tell you a story, however almost certainly false it is. For the record: Robert Earl prefers the version where the Earl of Sandwich is a hungry war hero. “True story,” he says. That’s what makes this work: a man with a story to sell and a man who sells stories, who know that common things can be marketed with great value, can become a club with no membership and no benefits, can feel exciting and unique and transformed into gold bricks of both varieties. Robert Earl has used some of his older gold to buy an island—or at least a part of one. He’s hazy on details. In any case, it’s called Parrot Cay, in the Turks and Caicos. Bruce Willis has a house there. So do Donna Karan and Keith Richards. “You’re in good company,” I say. “They’re in good company,” Earl snaps back. I eat my sandwich. Tuna melt. It’s actually pretty good. Distributed by MCT International

TIKKA

E A T

PREMIUM CHOICE Delivering quality to your doorstep

It’s no secret that we at bazaar are voracious carnivores. Be it burgers, blooddripping steak, kebabs, shawarma – you name it, we’ll wolf it down. Put simply, if it used to walk around we want to put it in our stomachs. But to be honest with you we’re also pretty lazy. So if we were forced into a hunter gatherer way of life, we’d probably become vegetarian, because who wants to be out chasing down animals, butchering them, catching fish, gutting them… it seems like a lot of work. Sometimes heading down to the supermarket to buy the meat or fish can be almost as monumental a task. You have to deal with the traffic on the way there, you have to find a parking space, they don’t always have

what you went there for in the first place, the guy at the meat counter doesn’t know his sirloin from his rump, then you have to stand in line, waiting for the guy whose K-net card refuses to be recognised by the machine and the cashier is too occupied singing along to whatever bad pop song is playing over the speakers to really care, finally when you get home and throw those steaks on the grill and serve them up you realise that they are different sizes and even quality. I’m exhausted just writing about it! We’re also enthusiastic about technology here at bazaar too though. So it was with great joy that we discovered www. premiumchoice.me. This website combines meat and

e-commerce. What’s not to love about that? Not only does the site offer a hassle-free way to buy meat and seafood but the quality is far better than anything you can find in the supermarket. The site itself is a breeze to use. Anybody familiar with Amazon will have a basket brimful with ribeyes and lobster tails in no time. All the steaks are halal certified and pre-cut in the USA where they are sourced and frozen individually and vacuum packed. Premium Choice controls the entire supply chain from the states to its storage facilities here in Kuwait. This means, not only are you guaranteed not to offend guests at your next grill party by serving someone a bigger steak than the person sitting next to them, but also that they can guarantee

the quality of the meat they deliver to you. They deliver the meat and seafood to you still frozen so you can store it and defrost when you need it. This skips the unnecessary step of the supermarket defrosting the meat themselves and you having to either refreeze it or use within a couple of days. The delivery will be made within twenty-four hours and you can choose a morning or afternoon delivery. As for the food itself; the steaks are various cuts of USDA Certified “Choice Grade” Black Angus Beef or Wagyu Kobe Beef. On the website you’ll find instructions on how to defrost and cook the steaks to perfection every time. Following the onsite instructions, unique for each cut, produces melt-in-your-mouth steaks that bring the steakhouse to your own

dining room. They also offer burger patties that will have guests at your next barbecue thinking you’re a grill master. For the less meat enthusiastic, Scottish salmon fillets or scallops make a great alternative. We again cooked them following the instructions on the website to produce fantastic results. The order can be paid for online or by cash or card on delivery. Whatever you as the customer are most comfortable with. They also provide convenient special value packs such as the Griller’s Feast, the Weekend Getaway, or the Surf & Turf. Each package is prepared with head count in mind and works out a little cheaper than buying the meats and seafood individually. In keeping with the restaurant at home

theme, Premium Choice also offers a variety of desserts too. They will be delivered frozen and all you have to do is defrost and enjoy. The cheesecake is out of this world. The perfect ending to your perfect home cooked meal. A meal that you can now prepare with the greatest of ease, using the highest quality meats and seafood available, delivered direct to your door.

Simply visit www.premiumchoice.me to get your meat fix. You can also find them on Facebook: www.facebook.com/groups/premiumchoice. Join our fcebook group at: www.facebook.com/premiumchoiceme.

BREATHABLE BUZZ

Humans have sought new caffeine fixes for hundreds of years. But the AeroShot inhaler might be the strangest yet: Compress the tube, and it burps a puff of lime-flavored caffeine powder that instantaneously dissolves on your tongue. “We think the future of energy is breathable,” says Tom Hadfield, the startup’s CEO.

There’s rationale--and $8.5 million in venture financing--behind his boast. Caffeine delivery has quickened (and become more portable) with our lives. After coffee, Red Bull, and 5-Hour Energy, AeroShot seemed inevitable. But its inventor, Harvard professor David Edwards (who has made breathable medicine and chocolate), says the real market opportunity isn’t just portability. It’s transparency.

Food innovations often come with unknown edibles--just what is in that energy drink, and how much is too much? Breathable caffeine may sound scary, but it is, in fact, simpler: just caffeine with flavoring, easy to mete out precise servings. What else benefits from precision? Plenty, say Edwards and Hadfield. Their next target: breathable vitamins. Distributed by MCT International

SBARRO

10 SIGNS OF BAD RESTAURANT SERVICE

Server tells you to “hang on to your knife and fork!” We’re all for conserving energy and water and whatnot, but if we put our cutlery on the plate for the server to clear - we want new cutlery. There’s nothing tackier than when a server tells you to hang on to your dirty silverware (“you’re gonna need those!”) or physically removes them and puts them next to your plate without saying a word. Let’s stay classy here, folks. Menu has photos of the food or “still life” displays of dishes outside Save for that rare great Asian hole-in-thewall, most restaurants that post pictures of its dishes (as some kind of bizarro proof that it’s actually good) may be a little questionable. The most disturbing is when a restaurant perches plates of its food on a table on the street outside the eatery to supposedly entice diners inside. Note to those restaurants: stale, rotting “examples” of what dishes look like is not gonna help business. It’s a restaurant not a wax museum. Dirty bathrooms While any eatery’s bathroom can get a little messy from time to time (especially during peak hours), there’s really no excuse for visible grime. Many commenters felt that dirty loos

say a lot about the quality of a restaurant. After all, if management cares so little about the state of the bathrooms, god knows how lax the sanitary conditions are in the kitchen. Gross! Slimy salt and pepper shakers There’s nothing worse than reaching for the salt and then having to reach for the Purell immediately after. Slimy salt and pepper shakers are not only nasty to encounter, they show that management is not on top of the staff/bussers, who should be thoroughly cleaning the table after each seating. Empty restaurant (at peak hours) If you stroll into a restaurant at 8 PM on a Saturday night and the place is a ghost town, you know that something might be up. Although there’s extenuating circumstances - brand-new restaurant, bad location, poor publicity and/or über-expensive menu - in general an empty restaurant is a red flag that the food and/or service may not be up to snuff. “Hi I’m____ and I’ll be your server tonight” Translation: “The food you are about to eat has been cooked in a microwave.” Ok, while we admit that on the rare occasion we’ve had some good meals in restaurants that force their service staff to greet guests with this cheesy opening line, generally it’s a red flag of the mediocrity to come.

Terrible music There’s nothing quite as off-putting as walking into a “cool” new restaurant and having to ask yourself: “what is up with the music?” Little details make all the difference in the restaurant business, so music is an important signal that management cares about the customer experience on a high level. If you notice that a restaurant’s soundtrack is heavy on the death metal and/or elevator music - you may want to dine elsewhere. Receipt shows a charge for ordering a drink “on the rocks” Did we really just get charged $2 for ice? This disturbing new trend in which restaurants/bars display an extra charge on your receipt for having a drink “on the rocks” is one of the tackiest moves in the business. While some may argue that the bartender has to go heavier on the pour for “on the rocks” drinks, it’s not very classy to alert the customer with a separate charge on the receipt. Restaurants - if you MUST charge extra, save yourself some grief and just factor it into the price of the drink. An encounter with vermin during the meal Ok, so this is kind of a no-brainer, but seeing any kind of vermin in a restaurant during your meal could indicate that the sanitary conditions are not the greatest. While even stellar restaurants have their share of encounters with unwelcome critters, generally it’s a red flag that perhaps you should be dining elsewhere. Check please! Hostile clearing attempts Service staff who ask “are you done?” every five minutes while you’re still chewing may signal that this restaurant has no idea how to train their employees. Personally, we think the old adage that “good service should be invisible” holds true in almost every scenario. source: http://blog.zagat.com

SNYDER’S (SANDWICHES)

HOW TO USE FOOD

To keep off of the Energy Roller Coaster

Does this sound like your day? You drag yourself out of bed grumpy and fuzzy, a large coffee and muffin or donut perks you up. Around 10:30 you grab another coffee when you start to drag. 3PM is snack time – you’re having trouble keeping your eyes open. After dinner you settle down, exhausted, snacks in hand, you fall asleep in front of the TV or computer, drag yourself to bed, sleep fitfully, and wake up tired – only to start the cycle all over again. Hippocrates Would Have Said, “I’ve Got A Solution”. Almost 2,500 years ago Hippocrates, the father of medicine and author of the Hippocratic Oath, thumbed his nose at the superstition involved in healing and prescribed food to prevent and treat disease. He famously said: “Let food be thy medicine and medicine be thy food,” a statement as insightful today as it was then. Following Hippocrates’ line of thinking –

and much of what current scientific research shows to be true: it seems logical that food is both the culprit and the treatment for a big part of our lack of energy, muddled thinking, and mid-afternoon drowsy eyes. How To Use Food To Boost Your Energy Your body has the easiest time digesting carbohydrates: starches, sugars and dietary fiber. It turns them into glucose, the body’s preferred fuel, the form of sugar that travels in your bloodstream, and the only fuel normally used by brain cells. Because the neurons in the brain can’t store glucose, they need the bloodstream to deliver a constant supply. Unfortunately, the sugary snacks and drinks that quickly raise your blood sugar give you a boost that’s short-lived. Sugary food causes your pancreas to secrete insulin, which triggers your cells to get the excess glucose out of your bloodstream. That means there’s less glucose available to your brain and neurons. They can’t store glucose so they end up with an energy crisis – which leaves you struggling to concentrate and feeling spaced-out, weak, confused, and irritable. The Slower Burn Complex carbs take longer to breakdown. Your body digests them more slowly so they supply energy at a slower and more sustained rate than simple sugars. You can get complex carbs from whole grains and cereals, beans, and vegetables. Fruit and dairy contain simple but nutrientrich carbs. The fiber in whole fruit helps to slow down digestion but fruit juice, like soda and other sweet drinks, lacks fiber and is filled with rapidly digested simple sugar. A piece of fruit, like an apple or a pear, will give you more gradual and sustained energy -- unlike the quick spikes and dips you get from sweetened beverages. Dairy, especially low fat dairy,

gets its energy sustaining power from the combination of its simple carb, lactose, with some fat and protein. Protein For A Longer Lasting Energy Boost Because of the time it takes to break down its component amino acids, protein also supplies longer-lasting energy. Prime protein sources are poultry, lean meat, certain types of dairy, fish, eggs, beans, nuts, and lentils. Tired? Have Something To Drink Dehydration causes fatigue. Even mild dehydration can slow your metabolism, drain your energy, and make you feel tired. Water is the main chemical component in your body and accounts for about 60% of your body weight. Every system in your body depends on it. Keep A Full Tank To keep off of that energy roller coaster you need to eat the right food at the right time. Skipping meals isn’t a good idea. Your body needs fuel, preferably high-octane fuel, just like a performance car. If you don’t give it the right gas it certainly has trouble running smoothly. Start the day off right. If you want to boost your energy and mood, don’t skip breakfast. The best breakfasts have plenty of fiber, nutrients from whole-grain carbs, good fats, and some type of lean protein. Try some low fat Greek yogurt with fruit and a sprinkling of whole grain cereal. Energy sustaining snacks can be peanut butter or low-fat cheese with w hole grain crackers, veggies with hummus, wholegrain cereal with milk, or a small portion of nuts with some fruit. Be prepared and carry some snacks with you so you don’t go for a long time without fuel. Stash some in your car or desk so the good stuff is always readily available and the allure of the vending machine isn’t so great. source: dumblittleman.com

NUTRI-U

WHEN LIFE GIVES YOU LEMONS Put Them in Everything

Sometimes when I’m asked what the secret is to a dish I’ve made, the answer is a specific little trick I’ve picked up from my mother or a cookbook. But more often than not, the big secret is not a secret at all. It’s lemon. Adding lemon juice or zest to a dish, sweet or savory, changes its whole flavor profile. Suddenly, a pretty good tomato sauce is brimming with complexity, a blackberry pie tastes like it’s packed with a thousand perfect berries and all of summer, and braised broccolini isn’t just a convenient side dish it’s the best part of the meal. The citrus fruit contributes that glorious savor you can’t quite put your finger on. Lemons are as crucial a flavor-enhancer as salt. But while salt is a mainstay in even the worst stocked pantries, lemons are often overlooked. On your tongue, salt and lemons work a similar kind of magic. Biochemically speaking, salty and sour taste receptors are relatively simple compared with their sweet, bitter, and umami counterparts: Tasting salty and sour flavors depends solely on the detection of ions - sodium for salt, hydrogen for sour - whereas tasting other flavors depends on more complicated receptors. Acidity, like saltiness, also leads to an increase in salivation - both flavors literally make food more mouthwatering. Since tasting depends on saliva’s power as a solvent, the presence of saliva on your tongue is necessary for your taste buds, and therefore your brain, to perceive flavor. The upshot is that a squeeze of lemon is as good as a dash of salt in bringing out the flavor of just about any food. The lazy side of some of us is no doubt wondering: Why can’t I just use vinegar to add acidity to my food? Vinegar does indeed have the advantage of a much longer shelf

life than lemons, though not an infinite one. But many vinegars are also concocted to have their own flavors, whether rich and sweet (think balsamic) or bold and fruity (as with apple cider or raspberry vinegar), which can be overbearing or clash with other flavors. Alternatively, some vinegarsare extremely mild and delicate and may disappear into a dish instead of clarifying and bolstering it. Darker vinegars can also turn the color of a dish unappealingly muddy. Moreover, the delicious ones are expensive, and the cheap ones may ruin hours of work with one fell glug. Lemons, by comparison, are inexpensive, easy to find, consistent in quality, and hard to use incorrectly. And how should you use that juice and zest once you’ve obtained it? Here are a few ideas: Squeezed into soups, sauces, and

drinks. Tossed with salads, vegetables, and pasta. Rubbed onto chicken and fish. Baked into cakes, muffins, and snacks. And added to anything and everything containing mayonnaise. For most dishes - with the obvious exception of baked goods, lemon-marinated meats and vegetables, and the like - a squeeze of lemon should be added right before cooking finishes. Cooking lemon for a long period of time will concentrate the flavor and can make it bitter. It can also dull the color of vegetables if added too soon, whereas it will brighten color if added at the end (so long as you haven’t killed it with overcooking). If you do go overboard and your food tastes too sour, a tiny bit of sugar (just a pinch at a time!) should save the day, even in savory dishes. So go out and buy a few; even if you don’t use all of them, you’ll only be out a few bucks. WASHINGTON POST

RAUCH (MULTIVITAMIN)

THE STARBUCKS COFFEE MASTER Because, for Coffee Masters: This is their lifeblood, passion and mission. Satish, an excellent Coffee Master at Starbucks shares his experience and coffee journey. 1. How long have you been in the coffee business? I’ve been working in the coffee business for more than nine years. I gained most of my experience from Starbucks where I’ve completed eight years. I completed my diploma in hospitality management and worked with some five-star properties and coffee shops prior to joining Starbucks. I’ve been a coffee ambassador for Starbucks Middle East since 2008.

Ever wondered why some baristas wear black aprons instead of the usual green ones in Starbucks stores? It is because they are Coffee Masters, experts in all things coffee and trained to be the best of the best. Just like some people love languages or beautiful landscapes; others have a deep passion for coffee. Starbucks believes that anyone can be swayed by the call of the bean, and that’s why they started the Coffee Masters program to anyone who joins Starbucks as a barista (also known as partner). From their first day, partners are shown the ropes and led down the exciting path of taste and texture, taking a journey to the different growing regions

around the world to help them develop a true connoisseur’s palate from the start. Not only do they learn the basics about coffee and its rich history, but they also find out how to craft their own coffee and demonstrate this knowledge to you at any Starbucks store. For some Starbucks partners, however, this is simply not enough. They want to breathe, sleep and dream coffee aspiring to achieve the highest level of recognition – the Coffee Master. These diligent partners will have to pass rigorous levels of Coffee Master training, be judged by experts in the field, create perfectly composed drinks and even speak at the annual Starbucks conference.

2. Which Starbucks do you work in and what makes that store special? I work in Starbucks Kuwait at Grand Avenue – The Avenues, and I will be handling the store in the Lakes Area of the same mall, which is one of the finest locations in Kuwait. At this location, we create the “third place” for the customers, giving every customer special attention, or as we like to say “serving one cup one customer at a time.” 3. Have you always been passionate about coffee? I wasn’t a regular coffee drinker before working at Starbucks, but since joining, the story of bean to cup made me passionate to know more about it and from there my journey with coffee began and now I feel proud to be a part of Starbucks. 4. How do you become a Coffee Master? To become a Coffee Master you

have to be passionate, engaging and knowledgeable about coffee and feel the need to share the knowledge with people around you. You also have to face a panel of interviewers through the Coffee Master Journal program at the end of which you become a certified Coffee Master. 5. What makes Starbucks Coffee Company different from other roasters and coffee shops? A major difference is that Starbucks only uses 100% Arabica coffee, which is one of the finest coffees in the world. Also, Starbucks’ roasting technique is unique and it roasts darker than other roasters, which results in perfection in aroma, body and overall flavor. Starbucks pays more attention to farmers by supporting them and educating them on the latest processes in cultivating coffee in a way that increases their productivity and maintains the high standard of their product. Unlike others, we do believe that “we are in a people business serving coffee not in a coffee business serving people”; we provide a third address for our customers, after their home and work. 6. What is your personal favorite coffee? My personal favorite is Verona “Coffee for Lovers.” Before introducing it to Starbucks, Verona was originally blended for a Seattle restaurant as the perfect after-dinner coffee named “80-20 Blend.” Later, it became so popular that it was introduced in Starbucks as Verona. The coffee is roasty, has sweet flavor with full body and medium acidity. 7.

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have

the

preferences of customers in Kuwait changed over the years? If yes, how did Starbucks contribute to that change? Yes they do, and as per the trends, customer preferences towards food and beverage have focused more on health and diet foods. Customers can now customize their Frappuccino choosing between skimmed, low fat, full cream and soya. Starbucks even grinds coffees Turkish-style so that customers can enjoy coffee at home as Turkish coffee. 8. What are the most popular coffees in Kuwait? At Starbucks, customers have a wide variety of whole bean coffee selected from the range of dark, medium and blond roast. Locally, the most popular coffees are Espresso, House Blend and Sumatra. 9. What makes the Starbucks experience unique? How does it differ from other companies? The uniqueness lies in the perfect cup of coffee in a comfortable environment, with friendly service. It’s about the people who serve customers with great skill, knowledge and passion, an ability to keep customers satisfied and to see them in our stores regularly. 10. How does Starbucks positively contribute to the well being of coffee farmers and to protecting the environment? At Starbucks, we don’t only focus on business but we also care about all the aspects that make our success from soil to the cup. Farmers who are key to our success, are given high importance. We

work with Conservation International, a globally renowned nonprofit group, to create our ethical guidelines known as Coffee and Farmer Equity Practices. These guidelines ensure we are purchasing highquality coffee that is produced in socially and environmentally responsible ways. Starbucks pays the premium price when purchasing coffee, which strengthens the economy for farmers and encourages them to grow more coffee. Starbucks invests in the coffee producing countries by building schools, providing medical facilities and irrigation systems. We focus more on shade grown coffee and organic coffee which are environment friendly because they are grown without the use of chemical fertilizers which decrease soil fertility. Moreover, all of our espresso coffee in EMEA is Fair Trade Certified Coffee 11. Describe the Starbucks experience in 3 words. Quality, service and care. 12. Any closing message? The journey of coffee begins with growing, harvesting and processing, and then moves on to buying. Roasting, blending and packaging come next. Finally, the journey concludes in brewing, tasting and sharing coffee experiences with customers. The Starbucks Experience is the journey from bean to cup; it is the conversation and the friendly store environment. In part, it means creating a conversation around coffee with our customers to enrich their knowledge about coffee and our Coffee Master Program is an important tool for this.

DEEP DISH

Name: Ramzi Aridi Restaurant: Lofat Group Title: Operations Manager

What do you like most about Kuwait? Simplicity of life and the people from different countries, you meet a wide variety of nationalities and new cultures. Where is your favorite place to shop for food and ingredients in Kuwait? Mainly Sultan Center, most of your needed stuff are available. What is the one ingredient in food that you think makes all the difference to the taste of the whole dish? Garlic of course, chili will follow second. What food most reminds you of your mother’s house, and why? Typical Lebanese dishes like Taboula and salads. What do you do to relax in Kuwait? Cooking during my free time at home, hanging out with friends and family. If you were to leave Kuwait and could take only one memento with you, what would it be? Kuwaiti spices mainly fish spices where it’s unique and can’t find it anywhere else. Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them? No specific names in my head but when somebody will visit us for dinner of course the main dish will be a Lebanese dish and Lebanese variety of appetizers. What experience most defined your decision and desire to get into the food industry? Entering the food industry came by coincidence in 1993 as I was working as a financial assistant manager that time and I had the chance to come to Kuwait as a restaurant manager, but what makes me go deep in this is my certification as a training manager from PepsiCo international in 1997. If there was one meal you could eat every day without consequences, what would it be? Potato in all its different ways of cooking and to be more specific one meal is home fried potato from my mother’s hands.

BLENDS

THREE NEW FLAX FOODS

Delivering healthful omega-3s to vegans and habitual snackers As one of the few vegan and vegetarian sources for omega-3 fatty acid—the essential fatty acid with a slew of healthful benefits to its name—it’s no wonder flax seed bears a “superfood” designation. But for all its known advantages, flax seed isn’t exactly a common ingredient in everyday foods—at least not yet. From a meal replacement bar to a dairy alternative, here are three new ready-to-eat flax products that are pushing the trend.

PROBAR Superfruit Slam bars Intended to satisfy the nutritional requirements of a single meal, these vegan whole food bars pack organic flax seeds in with a mix of other superfoods, including organic acai, mangosteen, camu camu and purple corn. The bars aren’t baked, so they retain a moist and chewy texture that pairs well with the sweetness of the dried fruits, while the absence of preservatives means eating cleanly as you fuel up. Sold at select grocers and online for $2.99 per bar (www.theprobar.com)

KIND Vanilla Blueberry Clusters With Flax Seeds As the latest addition to KIND’s Healthy Grains line, this whole grain granola is a healthy and delectable snack that bears the distinct flavor of blueberries, without being overly sweet. As a marquee ingredient, the granola’s flax seeds provide 750 mg of omega-3 fatty acids while other whole grains like amaranth, quinoa, oats, millet and buckwheat make for clusters that are big enough to be enjoyed as bite-size pieces — to be enjoyed by the handful or the bowlful. Bags sell for about $5 at KIND’s online shop (www.kindsnacks.com)

Good Karma Flax Milk Adding to your grocer’s expanding aisle of non-dairy products, Good Karma’s flax milk is a low-calorie, non-GMO, soy-free alternative to the other dairy alternatives. Its amount of omega-3s alone —1200 mg per serving — is reason enough to start pouring it onto cereal, or into coffee and blended smoothies. Flavors include Original, Unsweetened, and Vanilla, all ranging from 25-60 calories per one-cup serving — much fewer than most milk-like products, yet the flax milk is surprisingly creamy. The slightly sweetened vanilla, our favorite, pairs nicely with coffee, without the need for additional sweetener. Good Karma is available on Amazon in packs of 12 ($28 per pack), and at select natural grocers natural grocers for $3.50-$4.50 per half gallon. source: www.coolhunting.com

COOKIEOLOGY

WAS MOM WRONG?

Maybe you should play with your food

Food can be one of life’s great pleasure. But there can also be a lot of anxiety around healthy eating, not to mention the guilt that comes from over-indulging in crap. And given that we must eat every day, if we aren’t careful, it can become a chore. Another task that must be checked off. But it doesn’t have to be like that. Maybe your mom was wrong? Here are 7 good reasons you should play with your food. 1. Play encourages mindful eating. If we play with our food, our attention will be in the moment giving us a chance to appreciate what we’re eating rather than mindlessly munching away. This mean we will be more likely to really enjoy and find pleasure in our food. How many times are do you find yourself with a bag of chips and in front of the TV? Handful after handful you devour these things simply because your attention is elsewhere. 2. Play makes mealtime fun. Taking a more light-hearted approach to food can make a real difference to how much

fun you have at dinner. And it doesn’t mean you need to toy with your food on the plate. For example, try coming up with more creative names for dishes to bring a little sunshine and fun into meal times. In our house we have ‘mermaid pie’, rather than boring old fish pie. And this brings out the story of my friend’s grandma. When she was a child, she told her dad that the fishermen in her village had been filling her head with tales of mermaids. Her dad’s response was ‘Yes, they would see plenty of mermaids through the bottom of a whiskey glass’. This prompted her to head down to the sea shore with a glass in hand in search of illusive creatures. Too cute. 3. Play helps us connect with our loved ones. It can be difficult to reach out and nurture our closest relationships if we are stressed and uptight around the dinner table. Some shared laughter and a bit of silliness with broccoli or broad beans can really bring the family together.

4. Play encourages creativity and exploration. By making the decision to introduce some fun into meal times, we are opening ourselves up to more creativity and an exploration of the wonderful world of food. It can be easy to fall into a rut with our food. There’s nothing like eating the same old thing every week to give us food boredom. A little playfulness will encourage us to eat a wider variety of foods, which can only be a good thing both nutritionally and psychologically. 5. Play helps us relax. After a long day at the office, we can all benefit from a bit of play both preparing and enjoying our evening meal. Not only does it give us a chance to unwind from the day, it prepares us for a well earned, rejuvenating sleep. 6. Play reduces over-eating. By playing with our food we become completely engaged with what we’re eating. This makes it much easier to recognize when we are full and stop eating when we should, rather than mindlessly gorging and ending up overstuffed again. 7. Playing with your food gives you an excuse to bake! Slurping on noodles can bring hours, OK minutes of joy. Letting the juice from a perfectly ripe watermelon run down your arms is fun even without the wonderful sweet taste. But baking in general, and making cookies in particular, is where playing with your food really comes into its own. Creaming butter and sugar, folding in flour, bashing chocolate into submission so you have the perfect chunks, forming your dough into cute cookie shapes. And all that before we even think of getting to the eating part. source: dumblittleman.com

AUBERGINE

THE CUPCAKE PARTY How to throw a cupcake decorating party

If you haven’t thrown your kid a cupcake decorating party, it’s about time. It’s a party idea that wraps sugary sweet desserts and arts-and-craft-type fun all in one. Plus, it’s great because this party won’t limit kids to one or two slices of one cake but lets them eat as many cupcakes as they want and can decorate. To help these little cake artists discover the Picasso within, here are few tips on throwing your party: The first and most obvious step is to bake your cupcakes! Whether you bake them the same day or the day before, give them enough time to cool. This will make frosting them a lot easier. If you want to keep it simple, you can just choose one flavor but

having two flavors may better fuel their creative process (or satisfy their sweet tooth). Try Cuisinart’s Birthday Cake recipe. Frosting is a must for any cupcake. To save some money, you can opt to make your own, such as Cuisinart’s Fluffy Frosting or buy a variety of flavors to give your cupcake decorators some more options. You can opt to pre-frost the cupcakes if you want to save time or frosting. If not, make sure everyone has a plastic knife to frost with. The cake decorations are where the creativity really begins. Make sure you offer everyone a lot to choose from. Sprinkles, jelly beans, M&M’s, you name it. The colorful assortment will be a feast for their eyes and mouths! If everyone’s old enough to handle

icing, prepare a few squeeze bottles filled with different types of icing. No need to splurge on fancy piping/icing tools. Again, keep the options fun and colorful. Organize all the decorations in separate bowls in the center of the table so everyone can easily reach them. If you want to provide a little inspiration, place some cupcake decorating ideas on the table for everyone to mull over. And that’s it! Set the table and let those budding young cake artists loose. If you’re planning on hosting a themed party, ignore what I said about being super colorful and keep the color palette of the cakes and decorations in tune with your theme. Enjoy! source: www.cuisinart.com

KFC

BLUE PASSION A healthier take on life

Blue Passion International is a Kuwait-based company, established in 2008, which has become a pioneer in the FMCG sector. The company focus is in importing gourmet, and premium quality products from all around the world. Currently, Blue Passion imports and distributes various wellknown international brands to Kuwait. Through its partner and affiliation with one of the largest FMCG companies in Kuwait, Blue Passion covers the main points of sales from cooperative society, private supermarkets, and grocery stores. In addition, it covers the HoReCa sector, including a good number of local prime clients from restaurants, coffee shops and clubs. Blue Passion mission is to introduce to the Kuwaiti market, healthy food alternatives to everyday consumables. The company recently introduced OXYGENIZER water to the market, which is bottled water that is not only packed with up to 36 times more oxygen than ordinary tap water, but is filtered using reverse osmosis, ensuring its near-perfect purity. Stress, lack of exercise, advancing age, smoking and drinking habits all contribute to reduced energy levels and impaired bodily functions, oxygen-enriched OXYGENIZER provides a natural healthy boost to well-being.

Adding to their repertoire of healthful living, Tippco 100% Veggie Juices and Nutri - U Whole Grain Oat Cookies are now available across Kuwait. Tipco 100% Veggie Juice is a superior choice for your good health and more drinker-friendly. They select only premiumquality, fresh vegetables and fruits and process them through a state-of-the-art production process with world class standards. Tipco 100% Veggie Juice is not only fresh and tasty but also healthy for you. They come in many different flavors, from their 32 Veggie & Mixed Fruit Juice, high in fiber and vitamins A, C and B2 to exotic blends such as Aloe Vera and White Grape to help rejuvenate your skin, Mixed Fruit & Vegetable Juice Spinach Formula with Wheat Grass which not only contains high levels of Vitamin K from the spinach, but the wheat grass works as a natural body detoxifier, as well. Have the harsh environmental elements taken a toll on your aging? Do not fret; try the 100% Beetroot & Mixed Fruit Juice known to support the process of blood corpuscle creation and helps to slower cell degeneration. Ever heard of purple carrots? They have those, too. Not only are they a great source of BetaCarotene and Vitamin A, but they help enhance eyesight and are high in Vitamin C, E and B2. And an oldie but a goodie,

the 100% Tomato Juice. Not only is it delicious, but is rich in Lycopene and helps prevent prostate cancer in men. Best of all, it is all natural with absolutely no added salt. Did someone say cookies? Nutri - U Whole Grain Oat Cookies are healthy alternatives to your run-of-the-mill, sugar-laden cookies of today. The health benefits of whole grain oats are varied and plenty, documented in hundreds of studies. Although oats are hulled during harvesting, this process does not strip away their bran and germ allowing them to retain a concentrated source of their fiber and nutrients. What better way to gain the strength and energy to carry you through a hectic day than with a delicious Nutri - U Whole Grain Oat Cookies that promises “love at first bite”. Enjoy a variety of options; Flax Seed Oat Cookies (the Healthy U), Nuts & Seeds, Fruits & Honey and even a choco chip option to satisfy that craving, all the while knowing that you are lowering your cholesterol, reducing your risk of cardiovascular disease, enhancing your immune system and even stabilizing your blood sugar levels (a great way for Diabetics to keep a careful watch on their levels without sacrificing great taste). In this highly-processed world in which we live, it’s good to know that you don’t have to give up what you enjoy in your pursuit of healthy living.

Fore more information, log on to: www.mybluepassion.com Become a fan on Facebook, www.facebook.com/MyBluePassion , and Twitter @MyBluePassion.

STICKY BUSINESS

Artificial-grape popsicles? Please. A new gourmet wave means cooling off with small-batch pops that range from spicy Mexican paletas to near-savory Thai treats to fruit-and-herb concoctions. Here, a sweet, slurpy sampling. Fat Face Jaymes Luu’s philosophy: To make a good pop, you have to make bad ones. “I can’t make lemongrass not taste like Fruit Loops,” bemoans the founder, who sells popular flavors like beet-tangerine at Davis, California, markets. fruitmeetsfun.com.

Popbar: Gelato on a stick? Why not? “We wanted to do something authentic and blend it with the American popsicle,” says Reuben BenJehuda of his New York eatery. Popbar’s treats come in such sophisticated takes as pistachio and can be dipped in dark chocolate or rolled in toppings like chopped hazelnuts. popbar.com LocoPops: After Summer Bicknell quit her desk job to study traditional paletas in Mexico, her parents’ reaction--”What are you, crazy?”--inspired her shop’s name. Six years later, LocoPops has three North Carolina

storefronts, serving flavors such as whitechocolate-kalamata-olive and strawberrypoppyseed-lemonade. ilovelocopops.com. Las Paletas: When Bobby Flay took on Guadalajara-born sisters Irma and Norma Paz for an episode of Food Network’s Throwdown, he lost for one reason: “He used juices,” says Irma. “It comes out very icy.” The sisters’ winning paletas, sold at their Nashville shop, are studded with chunks of seasonal fruit--”I would rather not serve anything than serve underripe mango”--and include honeydew and avocado. Meltdown: Husband-and-wife team Paul Pitalo and Michelle Weaver make “cream pops” that kill. Made with organic local New Orleans dairy, the creamsicles are luscious and sweet, in flavors like Vietnamese coffee. GoodPop: “Last summer, I probably ate 30 popsicles a week,” says cofounder Daniel Goetz. “It’s just so hot in Austin.” His treats--in flavors like banana-cinnamon and mango--are made without artificial syrups or sugars. goodpops.com. DIY ICE AND SPICE: If you’re not lucky enough to live in the land of readily available gourmet popsicles, Fany Gerson has the solution. With her new book, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas, the pastry chef helps you create gourmet treats in the comfort of your own kitchen. Born and raised in Mexico City, Gerson calls paletas the cure for the common ice pop. Her recipes are packed with tropical fruits, veggies, and spices--it’s not uncommon to see pineapples play nice with jalepenos or tomatoes dance with hot sauce. “I get to create something I’m craving that I know won’t be at the supermarket,” she says. You can’t beat that, but you can beat the heat. Distributed by MCT International

HARDEE’S

TEAS FOR DIFFERENT MOODS Relaxed, alert, sleepy, ‘in the mood,’ there’s a tea for that

It’s common knowledge now that tea — green, white, oolong, etc. — can have a huge effect on your health, shown to prevent such ailments as cancer, Alzheimer’s, heart disease, and eye disease. But did you know that tea can also have a huge effect on your mood? Tea is chock-full of the essentials your body needs to stay healthy: vitamin C, antioxidants, polyphenols, and trace minerals. Certain teas and tisanes (an infusion of herbs), like chamomile, peppermint, rooibos, and other common flavors, can help alleviate nausea, boost the immune system, and refresh the

body (with or without caffeine). But what many forget is that tea can help fight one very common disease: depression. Several studies indicate that tea can be a huge tool in fighting depression, thanks to its antioxidants. And who would have known that black tea can help with cognitive function? New studies show that drinking black tea can help you stay more alert, plus improve your working abilities. Tea has many helpful side effects — it can boost creativity or productivity, help relax you, and even get you “in the mood.” Jennie Ripps, founder of The Teaologist behind its specialized blends of teas, explains

the positive benefits of tea for the mind as well. “Certain teas and tisanes can help calm the system, alleviate nausea, boost the immune system, and refresh the body with or without caffeine,” she says. “In addition to these research-proven benefits, taking five minutes out of a busy day to make and sip tea can refresh, revive, and relax the mind as well as the body.” Not to mention the ritual of tea time. “The act of taking time to sip a tea can help slow down a racing mind and can become a simple way to de-stress without losing focus,” she says. Now we know what all those childhood tea parties were really for. thedailymeal.com

CRUMBS

KIDS, MEDIA AND OBESITY Too much ‘screen time’ can harm your child’s health

A recent study released in Pediatrics looks at mounting research showing that a child’s media use may be linked to their body weight, not only due to the fact that they don’t get as much exercise if they’re watching TV and using other media, but also due to other issues related to media exposure. It has become my routine during well

child exams (beginning as young as age 2) to ask parents as well as older children, “Do you have a TV in your room?” and “Do you have a computer or DVD player in your room?” I’m still amazed at the number of young children who answer “yes” to these questions. Fortunately, many also say “No,” and then ask me when they can have a TV in their room! My standard answer is,

“When you leave home and go to college or work.” Most parents are relieved with this response. A few don’t understand why I’m even asking the question. These findings reiterate that parents need to be paying attention to the amount of “screen” time their children get daily. Total non-educational screen time (again, the definition of “educational” may vary from family to family), should be no more than 2 hours per day. This limit should also be enforced in child care centers, afterschool programs and community centers. According to the statement, the many ads on the air for junk food and fast food only increase a child’s desire for these products. It’s easy to keep your child from buying Cocoa Puffs or Fruit Loops when they’ve never seen cute ads for these sugary cereals. I still remember the advertising slogan, “Trix are for kids!” Children who are allowed to stay up late watching TV are not only exposed to numerous ads, but at the same time don’t get enough sleep, and the combination puts them at greater risk for childhood obesity. Dr. Victor Strasburgernotes, “Kids see 5,000 to 10,000 food ads per year, most of them for junk food and fast food.” By asking parents and their children about screen time, pediatricians can encourage families to have a well thought out plan for limiting such exposure while encouraging outside activity. These recommendations will hopefully translate into less screen time, less exposure to advertising, less sedentary activity and ultimately a healthier weight for our children. Distributed by MCT International

LA MOLE

GMO CORN

Is slowly killing everyone

Right as a California initiative to label all genetically modified foods is stirring up some controversy, a study published links genetically modified corn with cancer symptoms. Researchers at the University of Caen fed rats a lifetime diet of Monsanto’s genetically modified corn, which was made resistant to the weed killer Roundup, and found that the rats eventually developed tumors and multiple organ damage. In fact, rats on the genetically modified diet specifically suffered from mammary tumors, plus liver and kidney damage. Of this group, 50 percent of males and 70 percent of females died prematurely. In the control group, however, only 30 percent of males and 20 percent of females died prematurely. So naturally, we’re thinking we should avoid genetically modified foods from now on because we really like our mammary glands and all. But New Scientist examined the study and found some reasons why we should doubt it. The strain of rats used, they point out, usually gets breast tumors easily. Five of the control rats (25 percent), also got tumors and died, while 60 percent in “some test groups” suffered the same. “Some other test groups, however, were healthier than the controls,” the article says. Furthermore, the researchers refused to allow journalists to get outside comments on the paper before publication. And while this was the first study focusing on the rats’ entire lifespan, most studies cap off at two years, which is, you know, kind of as long as rats live. source: thedailymeal.com

CARIBOU 2

E A T

ZAHR EL-LAYMOUN Lebanese cuisine, au natural

At its Avenues location, an escape exists for those wishing to run away from the hustle and bustle of rushed shoppers. At zahr el laymoun, relax by the fragrant jasmine trees, rustic furniture, and take a moment to take an incarnated vision of the Lebanese countryside. A concept focused on recreating the oriental Lebanese kitchen in its pure and basic nature, zahr el-laymoun aims to deliver the simpler, and more importantly, original, tastes of Lebanon, inspired by nature and its fresh ingredients. With a menu developed based on grilling and baking all of your local Lebanese favorites, one feels immediately at the heart of a mountainside garden, spoilt by the tantalizing flavors of provincial cooking. Upon being seated, youâ&#x20AC;&#x2122;re presented with a basket of fresh Kaak, rounded pieces

of herbed bread, along with small dishes of herbal mixes. With fresh and dried thyme, mint and summak, youâ&#x20AC;&#x2122;re invited to try out an age-old Lebanese tradition: drizzle the light, and may we add extremely tasty, olive oil over the herbal mixes, then simply dip in your pieces of Kaak and enjoy. With a side drink of refreshing Sharab, a cool rose water and pomegranate-infused concoction, your troubles will effortlessly vanish into thin air. Starting off with the traditional mezza, I was surprised to see certain dishes I could only find in the heart of my hometown in Lebanon, such included the hummus paste with figs and walnuts, or for mhamara fans, hummus with spicy mhamara. Lebanese fatteh is also served in many forms, and my absolute favorite, Fattet batenjan lahmeh (a meat and roasted eggplant fatteh) was my

starter treat. Pastries, also called Rkakat, are baked and grilled to perfection, and filled with meat or Halloumi cheese. Ras Asfour is the must-try dish, and could be consumed as a full meal on its own! Small, succulent pieces of beef braised in a pomegranate and lemon sauce, accented with pine nuts and cherry tomatoes. Also cooked in an addictive lemon-based sauce are the Makanek, better known as the much-loved, and spiced, Lebanese sausage. Another delicacy to fully devour without guilt includes the grilled Kebbeh, or meat and barley patty. Usually, these addictive rounded patties, or as we, the people of the Levantine, like to call them Krass, are fried, yet at zahr el-laymoun, the processes are simplified to deliver a lighter and fresher taste. From plain, spiced, or an adventurous Labneh and mint stuffing, the

expertly-seasoned and grilled Kebbeh was an indulgence I had missed out on after months of fasting (ie. Dieting). Batata Harra, or hot potatoes, a surprisingly delicious dish is served grilled, as nothing is actually fried at zahr el-laymoun. Instead of the usual service of frying the potato cubes then immersing them in olive oil and spices, the broiled cubes are spiced in kind, and then grilled until the edges are expertly crisped. When it comes to the main course, it is usually the Lebanese custom to choose a mixed grill platter, or better yet, start combining the divinely-flavored dips and mezzeh with the grilled meats! Also in tune with the rustic nature of the cuisine at zahr el-laymoun, oily fries are replaced with a display of grilled corn on the cob, peppers, and grilled potatoes. Offered grilled a la

Provencal or fragrant rosemary, mashed, or even baked with Labneh and garlic, the disappearance of fries from our mixed grill platter is, first of all, unnoticed, and second of all, appreciated! Where Lebanese country grills are concerned, the scenic setting where mountainous cedar forests meet a Mediterranean blue sea is no longer a visual experience, yet inspires a new culinary palate for incorporating natural, earthy ingredients. Your typical experience of chicken Shish Taouk is forever changed when the herbal addition of thyme is infused in its flavors. Grilled meat cutlets are tenderized with spices to give an added kick, the minced meat Kafta is enriched with roasted pistachios and the lamb cutlets are slowly grilled to juicy perfection with an herbal marinade. Our desserts swiftly followed, and that’s when the beauty of local flavors shone through. Along with a pot of expertly brewed Turkish coffee, we initially sampled the honey, fig and anise cake with a cream cheese and honey dip, followed by the rose water-infused mhallabieh pudding; I was instantly transfixed with a taste of simpler times, and simpler desserts. Tart el Khalil, also a rare delicacy hard to find in Kuwait, is a baked tart stuffed with carrot jam, fresh

cream, and roasted nuts. Inspired by the local ingredients of Lebanon, Tart el Khalil is a rare indulgence! Finally, we also enjoyed the Mini biscuit cake; a mixture of Lebanese chocolate and praline biscuits, all compressed together to deliver the rich, unforgettable texture of biscuit meets chocolate. For a quick and simple fix, or if you’re greedy like us and didn’t get enough of zahr el-laymoun, order any of their specialties in the form of a sandwich! From vegetarian options like seasoned Labneh with dried and fresh mint, cucumber, black olives and olive oil or any of the grilled specialties on offer, and even a hearty shawerma is available if you’re on the go! Because we couldn’t get enough of them the first time around, we ordered a batch of Makanek Sandwiches, all prepped to satisfy even the most decisive Lebanese palates, with a hummus paste, roasted tomato, pickles, mint leaves and lemon juice.

zahr el-laymoun is located in Phase I of The Avenues and 360 Mall, for more information, please call The Avenues location at 2259 7422 and the 360 Mall branch at 2530 9511.

EIGHT FOODS

That will hide your bad breath There’s nothing worse than having bad breath and not knowing about it!

There are certain foods that are guaranteed to cause bad breath. Most people are quite aware that eating foods such as curry, garlic, onions or coffee before a meeting or function might be the kiss of death when it comes to social etiquette. You can try chewing gum, but you’ll have to chew for a long time because until that bad-breath-causing-food clears from your system (which can take up to 24 hours), you’ll be stuck with that bad breath.

That’s unless you know which foods you can eat to mask the problem. When it comes to finding a relief to bad breath, these 8 foods will help: 1. Parsley This might seem like a decoration more than anything else, but if you are eating a dish that is loaded with garlic and see that it’s been decorated with parsley, you might want to chew on it at the end of your meal to cleanse your palate. If you have basil leaves those will also help and chewing on strings of rosemary will also help. 2. Spices that pack a crunch A few exotic spices have been known to help alleviate bad breath. You might want to consider carrying a small packet filled with cardamom, coriander (aka cilantro) and fennel seeds. These spices will you get rid of your bad breath quickly and they will leave your month feeling fresh. 3. Berries Berries are not only amazing antioxidants that will help you age better, but they will also help freshen your breath! 4. Oranges Oranges are not only ideal for your morning breakfast or as a snack, they are amazing at refreshing your breath because the vitamin C helps deter bad breath. So next time you have a meal chock full of garlic, try to eat an orange a few hours after you’ve digested! 5. Lemons Lemons are great at neutralizing garlic odor on your hands and they also do wonders at killing your bad breath as well. If you are going to drink sparkling water, why not add a slice of lemon to help deal with your bad breath. 6. Apples Think of apples as a natural toothbrush for your mouth. You see when you chew an apple it produces quite a bit of saliva production and the combination with the high fiber content of apples will help cleanse your mouth. 7. Mint This list would not be complete without adding mint! Nothing freshens your mouth like mint and that’s one reason why mint-flavored gum is so popular! 8. Cinnamon sticks Chewing on cinnamon sticks will release essential oils that will help kill the bacteria that cause bad breath very quickly!

WIMPY

CHOCOLATE JERKY

Who is Wild Ophelia and why is she putting jerky in chocolate? I guess you could say Katrina Markoff is Wild Ophelia. Then you need to know that Katrina Markoff is the wild mind behind Vosges Haut-Choocolat. You know Vosges (the bars that are studded with things like bacon and hemp seeds and chile and salt.) Vosges bars cost in the neighborhood of $7. Bars in Markoff ’s new Wild Ophelia line deliver similar taste adventures, for about $4. I got some samples in the mail recently and of course tore into the Beef Jerky Milk Chocolate. The chocolate is a creamy 44 percent cacao. The beef jerky (salty, meaty and chewy ) is chopped into tiny bits, so you’re not left with a big wad of jerky at the end, but it still outlasts the chocolate by far. It tastes like what it is: a budget variation on the milk and bacon bar. I gave my boss a sample and she reacted about as well as Tom Hanks eating caviar in Big. (Note to self: Be careful what you feed the boss.) Wild Ophelia uses ingredients sourced from small farms and artisans across the country. Granola in the Mount Sequoia Granola bar comes from Milk & Honey Cafe in Chicago. It’s ever-so-slightly salty, in a good way. The Billy Goat Chip. Co.

in St. Louis provides the chips for the Smokehouse BBQ Potato Chip bar. I’m sure the chips are good on their own, but they’re too assertive in a chocolate bar. The Peanut Butter & Banana bar packs dried banana from Hawaii. It’s the best choice for people who can’t comprehend why someone would want to put bacon with chocolate. Wild Ophelia bars should be available in World Market and Whole Foods Market, with more stores to come. source: MCT Information Services

SAMADI

THEY DRAW AND COOK through them by meal type, ingredient or illustration style. So if you’ve got a taste for, say, cakes and pies you can quickly find results to satisfy your craving. Or, if you’re more interested in the artwork featured on the site, you could choose from several illustration criteria; for example, choose “full of expressive line work” or “awesomely designed” from the search options page and browse through the returns. Another cool feature of the site is the “Dial-A-Dinner” section, perfect if you’re in the mood for a little experimentation. Resembling a slot machine, Dial-ADinner offers a randomized selection of an appetizer, a main course and dessert. If you’re a vegetarian, you’ll want to click the “What’s Salli Serving?” button. For those less picky, you can click on the “What’s Nate Cooking?” button.

When you think about it, cooking and drawing share many similarities. Both are a form of artistic expression: cooking is about mixing and matching flavors and textures while drawing is about the interplay of line thickness and color. They also share a tradition of craftsmanship that stimulate the senses – smell and taste for cooking, sight for drawing. The two are per fectly matched, which

is why the website, They Draw & Cook (www.theydrawandcook.com) works so well. Founded by brother-and-sister design team Nate Padavick and Salli Swindell, the site features user-submitted illustrations of recipes from around the world. The drawings are as rich and diverse as the recipes they depict. The site features a searchable database that allows you to sift

Since submissions to the They Cook & Draw website come from around the globe, the site has a customized Google Map pinpointing their origins. Scrolling around the map to see culinar y interests/ar tistic talent of a region or countr y is as fun as it is enlightening. A new set of six recipes are posted ever y three days so there is always something fresh to see and tr y. While many of the submissions come from professional ar tists, that shouldn’t stop you from tr ying to submit a recipe of your own. They Draw & Cook offers a fresh take on recipe sharing, full of whimsical illustrations and tasty dishes.

source: McClatchy-Tribune Information Services.

STARBUCKS (MUFFIN)

the jam for your toast

GULF NET 2

E A T

HAUS CAFÉ

What’s behind the green door?

On a quiet street in Sharq you’ll find a place with a green door. You can’t miss this green door. It stands out, it draws you in. There’s no sign above this green door and that makes it all the more intriguing. You’ll find yourself walking towards it and opening this green door just to see what’s behind it… Who you’ll find behind the green door are Mohammad Sultan and Lama Al Fadala, the creative partnership behind that other cool Sharq hangout – 10.Oh.8. They’ve brought that same breezy, laidback atmosphere to their new venture but stamped it with a unique identity that will have you torn between which of their

places to hang out at. What you’ll find behind the green door is a little piece of serenity amongst the hustle and bustle and skyscrapers in the surrounding areas of the city district. You feel instantly calm as you step inside Haus Café. It’s small in size, similar to 10.Oh.8, but that works to its advantage for me. I hate a place big enough to create echoes when I talk. Haus Café is somewhere between a café and a small restaurant. The typical café style counter is not to be found, it’s more open-plan than that. The coffee machine is out on display in the café and not behind a counter as is the iconic

SMEG fridge (a nice crossover touch from 10.Oh.8). Adding to the homely feel, one wall is covered in framed vinyl records from Bob Dylan’s debut album Bob Dylan to Miles Davis’ Porgy and Bess. Another wall is shelved and contains coffee table books on subjects from architecture to American diners. This place really makes you want to sit down, relax and settle in. Contrasting this homely feel, the walls are painted a distressed grey and the furniture is modern and surprisingly heavy. The floor is red brick in a herringbone pattern. This gives Haus Café a subtle, almost romantically industrial feel to it. The ample windows that surround that green door are given

their own touch of romanticism through the addition of vintage net curtains. There are no menus at Haus Café. A blackboard hangs over the serving hatch with the items handwritten on it. The wait staff is on hand to tell you what each item consists of and they really know their stuff. They also have a good, lengthy salad section, which is refreshing, with some items that stand out from the usual salads. Roasted Squash Salad or Creamy Potato Salad were two of these standout items on the salad menu at Haus Café. Those looking for something heartier will be delighted with the sandwiches on offer at Haus Café. They are mostly wraps with the exception of the Grilled Halloom Sandwich and the Cheese & Pickle Sandwich. Steak & Mushroom, Chicken Mussakhan and the very interesting Lamb N’ Dates are the most interesting choices from the wrap part of the menu. The Messy Burger is served with guacamole, onions, lettuce and tomato and they also serve their Hot Dog in this same ‘messy’ style too. Being that I’m a traditionalist though I opted for the Normal ‘Not Normal’ Cheeseburger. This

couldn’t be a more apt description. It’s normal in the sense that it’s made up of the normal elements of a cheeseburger – bun, patty, cheese, sauce – but the way they put it together is what sets it apart and stops it from being merely normal. An order of French Fries comes with no fewer than three dips at Haus Café! Special Mustard, Chipotle, and Truffle. This trio of sauces will have you labouring your brain with every fry – which sauce should I go for this time? Not to worry though, the serving of fries is large enough to really decide which your favourite is. I sucked down a Chocolate Milkshake alongside my food that was silky smooth and velvety soft. The quality of the ingredients shines through in all the food at Haus Café.

I finished it all off with a freshly made espresso and opted for the Chocolate Chip Cookie from the desserts. The cookie was dense, moist and incredibly tasty. If you’re looking for great food in great surroundings or simply a cool place to hang out and have a great cup of coffee (and probably a cookie too) then Haus Café could end up being your home away from home. Just look for the green door.

Haus Café is located in Sharq near the Dasman roundabout – opposite the Wataniya Building. They open from 8am – 11pm daily. More info can be found at www.facebook.com/HausCafeKW and you can follow them on twitter: @HAUSCAFE_KW.

10 MOST OFFENSIVE KINDS OF RESTAURANT BEHAVIOR

Whether prompted by necessity or adventure, travelers do a lot of dining out and thus have developed some pretty strong opinions about the experience. With this in mind we have compiled this list of the “Most Offensive Kinds of Restaurant Behavior.” From inappropriate diaper changing to unfair bill splitting it shows that fellow diners are capable of destroying the very best of meals. 1. RUDE CUSTOMERS From snapping at waiters (both literally and figuratively), to calling them names, to good oldfashioned condescension, it’s amazing the way some people treat the wait staff. Good manners aside, if ever there were someone to whom it was important to be kind it’s someone who handles your food. 2. CELLPHONE USERS Although we live in an age of public oversharing, loud cellphone users seem all the more offensive in a restaurant, especially when

they have something personal and possibly medical to talk about. We recommend leaving the restaurant entirely for calls that really can’t wait. 3. NOSE BLOWERS While it may seem minor this is a really great way to ruin the collective appetite of the people with whom you’re dining. If you’re so sick that this is really a necessity, please stay home. 4. SENDING SOMETHING BACK SEVERAL TIMES We’ve all had the experience of having to send back chicken that’s a little under cooked or a soda that’s a little flat but for some people, sending something back to the kitchen is practically a sport. Consider leaving the restaurant altogether, if a meal really has to return to the kitchen that much. 5. COMPLAINING ABOUT FOOD AFTER IT’S EATEN A worse version of the person who sends the food back, this person waits to complain about quality until they’ve eaten most of what was on

the plate. Why they needed to consume so much of it before voicing their dislike of it is a mystery. 6. ALTERING FOOD TO THE POINT OF ABSURDITY Like a scene out of When Harry Met Sally, some people ask for so many changes to the food they’re ordering it makes one wonder why they chose what they chose. By the time they’re finished they can turn a hamburger into a slice of pizza. 7. OUT-OF-CONTROL CHILDREN They’re lovely at the playground, but at a snazzy restaurant, not so much, especially when their parents don’t realize (or accept) that not every eating establishment is one that allows drawing on the tablecloths. It’s not even so much the noise levels that drive diners crazy but the running around, sometimes with potentially dangerous utensils in hand. 8. NOT TIPPING Arguing that if they don’t get tipped for their job they shouldn’t have to tip others, some people have no problem stiffing the waitperson. Of all the embarrassing behaviors in which a fellow diner can indulge this is without question the worst. 9. PUBLIC DIAPER-CHANGING Even with “family restrooms,” elaborate changing tables, and, well, home, there are still parents who use restaurant floors to change a crying child. Amazing though it may be, they actually think other diners won’t mind. They would be wrong. 10. UNEVEN BILL-SPLITTING You’ve ordered a light dinner and a soda, they’ve ordered everything from cocktails to appetizers to dessert and when the bill comes, they’re the first people to suggest splitting it. This might not be so bad if only they weren’t quite so defensive when you point out the imbalance. © 2011, Distributed by Tribune Media Services Inc.

freedom to express

ENJOY THE WORLD IN RAUCH

A family enterprise that can be traced back to the beginning of the 20th century, Franz Josef Rauch founded Rauch Fruit Juices limited immediately after the end of the First World War, to create a thriving business opportunity for farmers in the surrounding area. Surely enough,

the family business slowly flourished, as the next generation took over the family enterprise at the beginning of the sixties and the initial plant was, furthermore, hugely extended as the industrial production of fruit juices was started, first of all for national, but then more and more for international

sales. And then we met Rauch. Today, the Rauch Group is one of the major fruit juice and beverage producers in Europe. The production facilities, equipped with state-of-the-art technology in Rankweil and N端ziders (Austria), in Widnau (Switzerland), in Budapest (Hungary) and in Koceljeva (Serbia) and two fruit processing plants in Poland have

more than an annual production capacity of more than four billion units. A staggering production capability aside, Rauch is all about giving you one of life’s most important essentials—drinking delicious beverages. Being fruity, natural, pure and fresh always unifies the Rauch family of beverages. After all, the desire and need to drink refreshing beverages is a universal one. In respecting the glory of the fruit, Rauch handles this special asset in the gentlest way possible, organizing the processing of fruit in a sustainable and environment-friendly manner. Freshly delivered fruit is thoroughly checked and analyzed. Subsequently single strength juice is recovered after carefully pressing fruit. The resulting single strength juice is filtered by modern filtration technology either directly or after recovery of natural fruit juice aroma. Followed by a clarification process that doesn’t include processing aides, water is removed under vacuum to yield an inimitable juice concentrate that is only about one seventh of your favorite final Rauch fruit Juice. That’s how tasty these fruits are. Our Arab world had enjoyed the unique Rauch taste for more than 40 years, the image of the traditional glass bottles and

cans with the shiny yellow design bring the promise of perfection and ultimate juice indulgence. The individual brands including Happy Day, Cafemio, Yippy, Bravo, Icetea, Nativa And Rauch are distinctly defined to fit the differing consumer needs. A childhood favorite for many, Rauch’s Happy Day fruit juices is carried in the largest varieties that are utilized from all over the globe. From pineapples from the Philippines, mangoes from India, or fresh oranges from Italy, Rauch travels the world to source that special fruity pleasure with every sip you take, no additives included. Staying in tune with the shift towards organically sourced fruit, Rauch has introduced products of 100% organic cultivation to the market in the form of the Rauch Bio Apple, and Rauch Bio Pear. In order to ensure freshness and like the rest of the Rauch range, the Rio bottle is subject to the strictest rules of regulation from cultivation to bottling. If you’re neither a tea or juice person, and like this bazaar editor prefer that desired kick that only exists in the wonderful coffee bean, then look no further than Rauch’s Cafemio. With the creamy, delicious, and truly indulgent range of Cafemio classics,

Cappuccino and Macchiato, you’re only going with Italian perfection, as the tastes of these Italian delicacies are packaged in a chic and stylish bottle that is also closable for Cafemio enjoyment on-the-go. Make your childhood memory with Rauch a gift for your loved ones, as Juice time will be met with a joyful “Yippy!” with Rauch’s Yippy range. The Yippy range carries five flavors, peach, cherry, cocktail, apple and orange, and contains eight vitamins that enrich the stages of growth for the little ones. For the avid tea drinker, get back to nature, and enrich your body and mind with the essential nutrients offered by Nativa. Perfect for dieters, add this range to your regular detox plan and that cleanse will be a breezy event due to the natural antioxidants offered by the Rauch Nativa. Another favorite of ours in the Rauch Ice Tea, as it is made with the real delight that is real fruit. Other Iced Tea products have shown to use very little tea, and huge amounts of sugar. Whereas with Rauch, the Ice Tea contains one-third less sugar than conventional sugar-sweetened soft drinks as well as having the taste of Real tea, which is also rich in valuable antioxidants.

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