How About a Nice Curry, and Do Put That Left Hand Away

Although many consider curry dishes, or 'curries', to have originated in, and is exclusive of India, and Indian cooking, the truth is that 'curries' stem from a number of Asian countries including India, Sri Lanka (Ceylon), Myanmar (Burma), Thailand, Malaysia and Indonesia.

Essentially a curry is of a spicy demeanor, but depending on the of spices and herbs used determine the flavor, and vary rom country to country. The true objective of curries is to create a dish with a pleasant and satisfying balance of flavor and sensual intrigue until the next meal.

In Indian cooking, for example, this contrast is demonstrated in the difference between the hot vindaloo and Madras curries and the mild kormas. Generally speaking, commonly used base spices and herbs include coriander, cumin, cardamom and tumeric.

Recently, traditional curry has taken a turn, or a return, as we have it, to a time when editions of it were reserved only for royalty and their most noble guests. Just this month, London eatery, the Bombay Brasserie, owned by Taj Hotels, based in Mumbai, announced a fabulous culinary creation by the name of 'Samundari Khazana' in time to tribute to the DVD release of Oscar-winning film 'Slumdog Millionaire'. The price for the curried delicacy, a cool $2000. Not really too bad if you split it up 'family style'.

According to media reports, the dish is a combination, and (presumably a) careful balance of Beluga Caviar, sea snails, a whole lobster and slices of edible gold. Andy Morris of GQ Magazine comments, 'No dish, no matter whether it's coated in precious metal or has so many lobsters it looks like 'Aquaman's breakfast, can justify such vast expense. The problem is it cheapens the restaurant experience: in a hotly contested field, the Brasserie is one of the best Indian restaurants in London but by including such a preposterous item on the menu, they risk overshadowing the good work they do in the kitchen.'

Well, that's one opinion...

In response, Chef Prahlad Hegde proposes, 'There are still people out there with money to spend and this curry is a real experience. "The idea is from a basic Indian recipe I got from my
Mum but we are using the finest ingredients in the world." Hegde said. "The fish and seafood is marinated in chilli and tamarind paste, then I'm going to slice truffle over the top to give it a nutty flavour." Hagde added.

And that's another perspective...

Personally, I'm of the mind that food should be intriguing and not to be limited to price factors, such as one would do with any form of art. And being the gracious host that I am, I would be the one picking up the tab. So simply enjoy your meal.

Best of everything,
Marcia

How To Out Do Your Best Friend's Wedding

As we approach the breezy carefree month of June we can admire that certain number of fortunate women will be realizing their dream of walking, sashaying, floating, or even jumping over a broom, on their way down the aisle on their fabulous wedding day. Yes, on this magnificent day everything from the ceremony to the photos to the preliminary limo ride to the unbelievable reception flows along without a hitch. However, no one could begin to imagine the amount of time and planning that has actually gone into the event (not to mention, the stress, but on many a friendship, and family tie or two. Gee, what makes those brides tick)?

By far, the most popular time for having weddings is between the months of May and August. Rightfully so - summer weddings are the most ideal; due to the warm weather, outdoor ceremonies are reasonably plausible, brides have the choice of shorter sleeve, or even sleeveless gowns, the period of daylight is longer so children can readily join in on the fun, flowers are in bloom... So many reasons to choose this pleasant easy season. Aside from the ceremony itself, it is the after wedding Celebration, or Reception, that announces to the stock of friends and family that the couple has officially embarked onto a life long adventure (and at this point it would indeed be the intent). The Reception, too, whether, it be presented in the form of a sit down dinner, a cocktail party setting, or just a big ol' free for all, is a way that the bride will be remembered and considered as a hostess. Well, at least to those people who care about that type of thing, ahem.

Here are some ideas that I have come across that I believe could be incorporated into most any affair that is one to talked about for years to come. Of course, each suggested scenario should be preceded by a formal cocktail hour replete with true French Champagne, authentic Russian Vodka to accompany a pleasing seafood and in season vegetable crudites spread that includes premium caviar, fine domestic roe, and bottarga. Allez!

French Accents:
'...Stations during the cocktail hour should be filled with elaborate platters for your guests to sample: pork and chicken liver pâtés; crudités; onion and goat cheese tartlets; Roquefort; leek, chèvre and walnut tortes; and French cheeses with baguettes. Try a mixed-green salad with olives and a tarragon-Dijon vinaigrette, plus cassoulet — a pork, white bean, sausage and tomato stew — and coq au vin with potato gratin for an elegant entree. Or, instead, experiment with Parisian bistro fare and serve steak frites, mussels mariniere and tuna niçoise.'

Italian Accents:
'...Sharing and passing antipasti, such as fried zucchini flowers, grilled octopus, Italian cured ice and whet the whistle. Pass on typical rolls and butter for short vases filled with tall breadsticks, rustic Italian breads and olive oil for dipping. Buono then likes to serve individual second and third courses, such as a trio of pastas — think lobster ravioli, angel hair in basil pesto and cavatelli in marinara — and entrees like lamb with rosemary and broccoli rabe or rabbit cacciatore.'

East Indian Accents:
'...A buffet offering cumin-grilled chicken with lentils and coriander chutney, fennel and spinach samosas served with a cooling yogurt dip, tandoori chicken and vegetable curry with pumpkin seeds and golden raisins are great examples of this spicy cuisine. “Indian breads are fun and delicious, and a station of lacha paratha, chapati and naan served with accompaniments like mango chutney and tamarind onion relish are always a hit,"
Source: Donna O’Brien, owner and creative director of Beautiful Blooms in Philadelphia
http://www.phillymag.com/weddings/articles/elegant_wedding_the_food_affair/




Elegant Oregon Wedding Caterers
Crave Caterers: http://www.portland-catering.com/
Catering by Bo: http://www.cateringbybo.com/

Good News for Yacht Owners

Just when you were thinking of firing your accountant comes a fantastic break. On May 6th, 2009, the government successfully reinstated, Article 2 of the Financial Regional Act. The approval of the Act effectively cancels the regulation known as the “luxury tax. This a fabulous development for all those owning, or thinking to buy expensive second homes, private yachts and/or aircrafts. For those who like to travel in style can continue to stay at the most lavish hotels and resorts much more peacefully now. Isn't that just the best news anyone has heard this year? Here are a few of my picks for top line products to add to your 'got to get list':

Charter Princess Mariana

Price: 125 000 000 EUR/175000 USD

This impressive six decks yacht has been built to accommodate just 12 permanent guests and is therefore extremely spacious. One of the most exceptional areas aboard PRINCESS MARIANA is the Beach Club. When the helicopter not aboard, the helipad becomes a golf driving range with a giant screen portraying a host of well-known courses. Having recently completed a 12 million dollar refit, the consideration to the smallest detail is unparalleled, elevating her to a higher standard of mega yacht.
http://www.csoyachts.com/en/yachts-for-sal e.html

Villa in Sardinia, Italy

Newly constructed, detached villa of approx 200sqm with swimming pool near Porto Cervo just 1km from the beach, on Sardinias north east coast. The villa is situated in a commanding hillside location, on the famous Costa Smeralda, with spectacular sea views over the Pevero bay.
Luxury touches have also been added with an installed sauna and Jacuzzi. Outside is a large, covered veranda, perfect for dining ‘Al Fresco whilst enjoying the stunning views, swimming pool, well tended lawns and parking space.
Price: $1,823,780

The Mercedes-Benz SLR McLaren

The Mercedes-Benz SLR McLaren is inspired by the Mercedes-Benz 300 SLR of 1955, based on the W196 F1 car, yet named after the road-going 300SL Gullwing. On 4 April 2008, Mercedes announced they will cease production of the SLR. The last of the coupes rolled off the production line at the end of 2007 and the roadster version is due to be discontinued in early 2009.

MSRP: $495,000 - $495,000

Invoice: $460,350 - $460,350

MPG: 12 City / 16 Hwy
(Can we all agree that the mileage
pretty terrible for this car, oh well..).

Source: http://en.wikipedia.org/wiki/Mercedes-Benz_SLR_McLaren
Sales info: http://usnews.rankingsandreviews.com/cars-trucks/Mercedes-Benz_SLR-McLaren/

What good news this is. However, throughout this discussion I've had the feeling that I'm forgetting to say something. Gee, I wonder what it could be? Oh, yes, of course. Did I mention that this law only applies to legal residents of Sardinia, Italy? For the rest of you Richie Richs, good luck.

Vive le R&R,
Marcia

Why Must Anchovies Get All The Glory

While reading through Wikipedia looking for an adequate description of bottarga, this is what I get:

"In Italy, it is best-known in Sicilian and Sardinian cuisine; its culinary properties can be compared to those of dry anchovies, though it is much more expensive. Bottarga is often served with lemon juice as an appetizer or used in pasta ishes. In Lebanon it is served sliced, where each slice is covered with a piece of raw garlic and the whole is immersed in olive oil then eaten with flat bread."

Anchovies! Nothing against them - quite possibly the most revolting, accidental comestible on the planet. Alright, maybe I got a little carried away, but I'm sure I would not be the first fine food junkie to beg to differ with that perspective. Now, here's a bit of the skivvy on anchovies. Back around the fifteenth and sixteenth centuries, in the days before refrigerators and the Internet, the only way fishermen could preserve their rather scant catches of fish; chiefly anchovy, sardine and eel, was 'salting'. Bottarga, in the other hand, was much more rare due to its own complex process of preservation.

As exporting their catches was a means of income for the fishermen, preserving all that was caught was imperative, Basically the only way to do this was immediately drench the fish in a vat of salt or brine. Weather permitting, the fish was also spread out in the sun to dry. Bottarga, conversely, though also an export commodity in many Mediterranean sea ports, was acknowledged, even by nobility for its strength enhancing qualities. So, I would say, it had a definite purpose, unlike the common everyday anchovy. Further, the means of processing it required a much more sophisticated procedure.

As opposed to being a salty addition to a Caesar salad or just ruining a perfectly good pizza, bottarga truly encompasses the natural flavor of the sea, for it is never salted. It is indeed hand massaged to perfection. Dare I say more on the subject.

Recently, bottarga is becoming more and more accessible to American pallettes. At this point, the item is fairly expensive, such as is caviar in general, but suppliers are working hard to maintain affordable pricing in order to properly introduce it within American markets.

With that, I rest my case.

Smooth sailing,
Marcia

Harrods of London - 'Omnia Omnibus Ubique'

Harrods Department Store located in London, UK was established by Charles Henry Harrod, originally in 1834 as a grocery and tea wholesale firm. In 1849, Harrod obtained a small shop in the district of Knightsbridge, which incidentally remains the site of the current store. Harrod’s son Charles, impressively built the business into a thriving operation selling medicines, perfumes, stationery, fruits, and veggies. Harrod's rapidly expanded and soon acquired nearby adjoining buildings, and employed one hundred people by 1880.* In a near tragic turn of events, a fire destroyed the store, in 1883. However, the Harrods managed to fill and deliver all of their customer orders by the Christmas season and effectively proved their worth as exceptional purveyors of fine goods to the British public. To date, the emporium continues to thrives as a mainstay of British elegance and class. Through out the years it has changed hands officially twice;first acquired by the House of Fraser in the late 1940s and later by Egyptian Industrialists, Mohammed and Ali Al Fayed in the 1980's.

Harrod's Department Store is impressively immense to say the least with its over 300 departments impeccably situated over a span of seven floors. The expansive emporium sells all the items one would expect to find in an upscale department store from clothing, to jewelry, china, toys, and wedding fare. Additionally, the store has a pet shop with a wide range of domestic and moderately exotic animals for sale. Among the most celebrated departments is that of the aptly named 'Food Hall'. Available here is a virtually endless array of the most gracious of delicacies including fine rare cheeses, charcutarie, chocolates, Ewe, and pastries galore. Of course the finest in luxury gourmet items are offered with a price tag to match. Within the alimentary shoppe, one can also find a number of regular grocery items that cost no more than the Safeway supermarket down the road. For travelers to London, this historic British institution is a definite 'must see'.

Harrods, 87-135 Brompton Road, Knightsbridge, London SW1X 7XL. Tel: 020 7730 1234. www.harrods.com. Knightsbridge Tube. Open Mon-Sat 10am-8pm; Sun 12 noon-6pm

Travel happy

Caviar Shop Information Desk

Caviar is considered to be primarily an unprocessed food. This means that no synthetic additives or preservatives are present in the product. Thus it must be consumed in a short period of time. Some caviars are semi-pasteurised to extend its shelf life. If given the chance, I would always recommend (and personally choose hands down, every time) fresh caviar. The pure subtle flavor of the crunchy 'egglettes' have no comparison. On the other hand, bottarga, a cured caviar product, is completely acceptable. The pungent salty flavor of the Mediterranean proper of this item can be likened to that of a well aged wine, and is a memorable treat that any caviar lover should try. However, I digress...

Even in larger metropolitan cities, fresh caviar can be difficult to find. However, if you're willing to do the research, you should likely find a local reputable shop that sells fresh products and will even allow you to sample a bit before you buy. Caviar tastings are another nice way to sample and learn about different types of the delicacies. Check your local wine shops, even drop a couple of very obvious hints to the shop owner, if you're so inclined. If you do not readily find a nearby purveyor of this fine item, there are a number of shops that offer caviar to your door online. And don't hesitate to request a sample with your order. Many retailers (including the Caviar Princess) will be happy to include them. Each of the boutiques below have online stores, and sell various other specialty, ethnic and luxury items.

West Coast

Beverly Hills Caviar, Los Angeles, California

Sarda Mediterranean Direct - Caviar Princess, Portland, Oregon

Seattle Caviar Company, Seattle, Washington

Sterling Caviar, Sacramento, California

Tsar Nicoulai, San Francisco, California

Mid-West

Collin's Caviar Company, Michigan City, Indiana

East Coast

Marky's, Miami, Florida

Petrossian, New York, New York

Russ and Daughters, New York, New York

Zabars, New York, New York

Happy paletts

Well, How Much Caviar Do you Need?

How much caviar should you buy? Glad you asked. Really, truly, you don't need a whole lot. I mean, if you take into consideration that a good half of your guests will not we interested in it. Unless your peer group are all caviar veterans. On the other side of appearances, guests will be familiar with the general rule of consuming no more than an ounce at a given sitting. However, I must admit, that at a recent pre-Oscar 'meet and greet' I attended in the Hollywood Hills of Los Angeles, I witnessed with my own eyes, one certain journalist throw back at least a good three to four ounces in a period of time I would not have ever expected. And it was obvious that each of her humanly senses delighted in every bite. You've got to love her for that. Gilles Marini, of 'Dancing with the Stars' fame was another apparent aficionado of caviar, although his enjoyment was totally consistent his distingueshed, yet easy going presence. While I'm in a digressed state of name dropping, I might as well mention that Jai Rodriquiez from 'Queer Eye for the Straight Guy, stopped and had a few bites and made everyone laugh. No doubt his familiarity with delux food was wll honed. Melissa Rivers, on the other hand, admittedly was not a huge fan of caviar, but we all have our taste , and that's OK - a very classy girl, no less. Getting back to out original discussion, whether putting together a Caviar Tasting or simply using it as an appetizer to 'open the palate', keep it basic. I like GreatCaviarRecipe.com's idea that 'the Russian combination is still the best, caviar and blini , buttered or with a dollop of crème fraiche (or even sour cream -Sorry No, the Caviar Princess must interject)! Similarly, use toast points or a very small, thinly sliced baguette. Any bread used should be only lightly toasted and still soft, not crumbly like crackers. Besides ruining the texture of the caviar, it wouldn't do to have any of that lovely (and expensive) caviar on the floor. (Source: http://www.greatpartyrecipes.com/caviar-recipes.html). Before I forget, let me give you my advice here. One half ounce per person, give or take should suffice for your shindig. However, its always good to have a little extra on hand. Fortunately, many American Sturgeon derived 'caviar' can be frozen and stored for extensive periods as long as not opened.

Bon Appetite All,

Marcia