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DOMAINE DES TOURELLES LAUNCHES LEBANESE GIN BRAND GINBEY

Established in 1868, Domaine des Tourelles, one of the oldest wineries in Lebanon and the Middle East, has expanded its alcohol portfolio to include gin, introducing GinBey to the Lebanese market.

Distilled at the Domaine des Tourelles winery in the heart of the Bekaa Valley, GinBey is the fruit of years of hard work and research by winemaker Faouzi Issa. GinBey is distilled from 14 Lebanese botanicals, selected from various terroirs across the country. These botanicals are then blended with natural spring water from Domaine des Tourelles’ neighboring mountains, ensuring the appropriate water treatment and purification are undertaken before the distillation phase begins. Once the process is complete, the liquid is set to rest in clay jars to create a distinctive, pure and well-rounded spirit. domainedestourelles.com

IN BRIEF

Em Tarek launches a new line of products From zaatar to sour oranges and rose vinegar, Em Tarek’s new line of products celebrates old techniques, seasonality and indigenous and foraged products.Chef Tarek Alameddine’s contemporary approach and Em Tarek’s traditional recipes have resulted in a product line that can now be incorporated into the kitchen for everyday cooking. Em Tarek is all about foraged and indigenous ingredients. instagram.com/emmtarek

Symrise opens innovation center in Dubai to shape the future of taste for food in the Middle East German-based Symrise AG, a company that develops, produces and sells fragrances and flavorings, cosmetic active ingredients and raw materials, as well as functional ingredients, has opened development, application and sensory laboratories in Dubai. The project is located at the Gold Tower Building in the Dubai Multi Commodities Center (DMCC). symrise.com

THE LOWDOWN ON UNILEVER WITH CHEF JOANNE GENDRANO

With 21 years’ experience in hospitality, veteran chef Joanne Gendrano has witnessed great change in the industry. Here, she talks about the latest food trends and Unilever’s most innovative products.

Why did you choose to be associated with Unilever?

Back when I was still working in the hotel industry, I met UFS staff, sales personnel, chefs and marketing managers who, rather than sell me products, would show me their latest innovations or works in progress and ask for my expert opinion. Their collaborative style has always impressed me, so when the opportunity arose to join them, it wasn’t a difficult decision or transition.

Why do you think the trend for East Asian flavors is rising across the GCC?

Factors contributing to the trend are: an increase in Asian tourists and expats moving to the region; greater accessibility to ethnic Asian ingredients (Asian groceries like 1004 Gourmet, We Mart, even Carrefour increasing their offerings); a pop-culture following; ethnic flavors going mainstream; and Asian tastes being integrated into popular foods, like burgers, pizzas, tacos or fried chicken.

What are the latest UFS product releases that you are most excited about and why?

We have just relaunched our Pan-Asian line, which initially consists of oyster sauce, teriyaki and Thai sweet chili sauce. Being Asian, I’m excited to talk about how these products can be used in different ways beyond the stir fries or as dipping sauces for spring rolls. For instance, adding a bit of oyster sauce to gravy to give it an umami kick, combining our teriyaki with tahini to make a peanut-free satay sauce or adding Thai sweet chili sauce with tamarind puree and coriander to make a salad dressing. Unileverfoodsolutionsarabia.com

WHAT A CHEF WANTS

From the ambience to the perfectly plated Certified Angus Beef ® steak, Chef David Harnois ensures every detail of his guests' evening aboard Al Boom is exquisite.

Built in Calicut, India, Al Boom Steak & Seafood Restaurant set sail to Kuwait in 1979 and opened as a restaurant in 1982. Harnois brings global flavors to life aboard an exact replica of dhows that sailed the Arabic Sea until the twentieth century. Inspired by Indian, Arabic, European and American cuisine, Harnois only brings quality to the table. Substitutes aren’t an option for the chef, especially when it comes to his meat and seafood selections.

“Quality is everything to me,” Harnois says. “I’d rather take something off the menu than have to find a substitute.” He trusts the Certified Angus Beef ® brand to bring consistency to the table every time and a no-fail option in the Radisson Blu Hotel’s kitchen for all his chefs.

“We have a lot of young chefs coming through,” Harnois says. “I know that if I choose Certified Angus Beef, I’m going to get exactly what I got last time. It’s an assurance for me.”

Introduced to the brand in Russia, the chef knew he wanted to serve the brand when he took over Al Boom in 2003.

There was no one else using it in Kuwait. As demand grew, so did availability. Today, guests at the restaurants recognize the logo on his menu and are starting to see it in other places. “There is assurance and recognition with the brand. People know what they are going to get and where it comes from,” says Harnois. The Certified Angus Beef ® brand’s logo is printed on his menu because he knows, as well as his guests, that if it’s not CERTIFIED, it’s not the best.

It keeps them coming back to Al Boom. The crowd has shifted a bit over the last few years. Younger groups of friends come for an evening out and more families gather around the tables. International delegations often visit the renowned Kuwait restaurant.

What hasn’t changed is the desire for great beef. The ribeye, tenderloin and sirloin traditional cuts are the most popular. The chateaubriand and the tomahawk are a couple of the specialty cuts on the menu, drawing those with adventurous palates. “You know you’re going to get quality with Certified Angus Beef,” Harnois says. “It might be a little more expensive, but you’re going to get what you pay for. Today, tomorrow, day after day, it will be the same product so you don’t have to worry. It’s consistency.” In the changing global landscape, one constant in the kitchen is a good thing. Especially when it brings in the raving reviews and guests back to the top deck night after night. Who is Certified Angus Beef ?

The original Angus beef brand. Based in Wooster, Ohio, and owned by family farmers and ranchers, we’re more than just Angus beef. Only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978. For more information, visit CertifiedAngusBeef.com.