Casual Teppanyaki in Amsterdam, the chef is preparing mushrooms, scallops, lamb, lobster, wagyu beef and fried rice.
Gordon Ramsay is in Portugal learning about their culture and cuisine. He meets a sea barnacle harvester and learns how to harvest percebes.
Like craft beer, craft chocolate is hip. The more exotic the cocoa, the more popular the end product. Craft chocolatiers comb the jungles of the Peruvian Amazon in search of cacao varieties that have never been used in chocolate production before.
Their prospective buyers belong to a select group of connoisseurs with a taste for exotic cocoa beans. Aside from satisfying people’s craving for luxury, craft chocolate makers are also working to create positive change. They’re helping local cocoa farmers document the widespread impact of illegal deforestation, the drug trade, and large agribusinesses on the lives of the indigenous population in Peru’s Amazonas region. Will craft chocolatiers succeed in getting consumers to shell out more money – enough to ensure cocoa farmers‘ livelihoods? Can they get chocoholics to develop a craving for high quality, organic products that also support environmental sustainability?
Gordon Ramsay travels to Texas to learn how to creative cuisine unique to the lone star state. While there he learns to make a special corn tortilla that comes out blue.
The MICHELIN Guide takes you on a trip to Slovenia to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the first MICHELIN Guide Slovenia in June 2020, we take a closer look at Hiša Franko, two MICHELIN Stars restaurant and its emblematic chef, Ana Roš. Located in Kobarid in north-western Slovenia, Ana Roš’s restaurant was awarded two MICHELIN Stars, in june 2020.
A self-taught chef with extraordinary creativity, she demonstrates the extent of her talent with precision, meticulousness and aesthetics in a friendly atmosphere. Her husband and sommelier Valter Kramar’s wine pairings extend the invitation to travel already suggested by her fine cuisine. A tribute to nature, her unique menu gives pride of place to regional products and offers an exceptional dining experience of wonderfully balanced flavours.
4 ingredients: olive oil, one tomato, one juicy bell pepper and pecorino cheese. The tomato adds acidity, the bell pepper adds sweetness and fruitiness, the olive oil makes the sauce creamy and adds a bit of bitterness, the pecorino cheese provides salt and umami flavor.
For today’s episode I am at Greywalls – an Edwardian Country House Hotel in Scotland, for Afternoon Tea. Join me for a tour of the house and garden, followed by Afternoon Tea. At the end of the video I share how to make a delicious lemon & poppyseed cake.
Overlooking Muirfield golf course, this posh hotel in an Edwardian country house dating from 1901 is 2 miles from Dirleton Castle.
Full Scottish breakfast is included. A haute French restaurant includes a whisky room, and a lounge bar offers pub fare and afternoon tea. A 6-acre walled garden features tennis courts, a croquet lawn and a putting green; massages are also available.
For centuries, lemons have been grown on Italy’s Amalfi Coast, where they thrived on the mountainous terrain and became a key ingredient in the culinary landscape. Correspondent Seth Doane visits the Aceto family, which has been farming lemons for seven generations, and learns about the challenges and rewards of growing the sensorially-delightful fruit.
Would you pay hundreds of dollars for the best cut of steak? What about a cup of coffee or a bottle of wine? From steak to caviar, CNBC Make It breaks down whether luxury foods are worth their high prices.
00:00 — Intro
01:01 — Wagyu Steak – This is the best Kobe steak ever imported to the United States. It costs $450 for 13 ounces and if it was sold in a restaurant it would cost $900. That’s about $90 a bite. That’s because It’s an A5 Kobe steak with a BMS of 12. In the Japanese beef rating system BMS stands for Beef Marble Score. The BMS scale ranges from 3 to 12, with 3 being a normal amount marbling, think what in the butcher shop at your high-end grocery store. The highest rating is 12. Steaks that reach that level are almost white with fat. Very, very few cuts of meat reach a BMS of 12. Over the last 10 years, just five BMS 12 beef loin sets have been imported into the U.S.
05:27 — Nobu Sushi – The omakase menu option at chef Nobu Matsuhisa’s namesake sushi restaurants runs nearly $200 per head. With locations in Beverly Hills, Aspen, and NYC, his restaurants count celebs like Justin Bieber and the Kardashian-Jenner clan. That’s expensive, but it’s by no means the most expensive sushi in the world, let alone New York. We set out to answer whether Nobu is worth the price and how does the quality of Chef Nobu’s menu compare to an average New York City sushi restaurant?
11:59 — Jeni’s Splendid Ice Cream – It seems like pricy artisanal ice cream is everywhere these days. Once limited to brands like Ben & Jerry’s and Haagen-Dazs, the premium ice cream freezer at the grocery store is crowded with ice cream that’s handmade and includes top dollar ingredients. While brands like Halo Top, Ample Hills, and Jeni’s Splendid Ice Creams are for sale in a larger number of stores, the price can result in sticker shock. A pint of Jeni’s Splendid Ice Cream retails for $12 a pint. Here’s why pints have sky-rocked in price.
17:48 — Coffee – Personal finance experts like Ramit Sethi and Suze Orman are split on whether buying coffee is a waste of money, but what about paying $100 for a cup? Elida Geisha Natural 1029 is currently the most expensive coffee in the world at $1,029 per pound. Is it worth the money?
26:12 — White Truffles – There is something undeniably intoxicating about the smell of truffles. In fact, that potent smell is a major part of why truffles are so expensive. In 2019, someone paid over $130,000 for just over two pounds of white truffles. Interestingly enough, there’s a scientific explanation behind the intense reactions to the scent.
The matsutake mushroom is a seasonal autumn delicacy that only grows in the wild, leading to harvests becoming more sporadic as time goes by.