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Gastronomy
Greenwich 2016 WINE + Food Festival, Greenwich, CT, USA
Michel Nischan and Debra C. Argen - Greenwich WINE + Food, CT - photo by Luxury ExperienceIt was another amazing year at the 2016 Greenwich WINE + FOOD Festival presented by Serendipity in Greenwich, Connecticut benefitting The Hole in The Wall Gang Camp, Wholesome Wave, and the Greenwich Department of Parks and Recreation. Great wines and spirits, delicious food from area restaurants along with celebrities Kathie Lee Gifford, Michel Nischan, Adam Richman, Marcus Samuelsson, Marc Murphy, Alex Guarnaschelli, and more, with music by Grammy award winners Ziggy Marley and the Old Crow Medicine Show made it an event to remember.
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The New York Culinary Experience 2016
Debra Argen and Edward Nesta - New York Culinary Experience 2016 - photo by Luxury ExperienceFor culinary enthusiasts as well as professional chefs, the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center) was once again a memorable weekend of baking, cooking, and celebrating with top industry professionals. Over the course of 2 days during the New York Culinary Experience 2016 we took bread classes, culinary classes, had chocolate and cocktail demos, and took a dessert class with top industry professionals where we learned professional techniques, tips, and delicious recipes.
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Chef Alain Sailhac - Classic French Recipes - NYCE 2016
Chef Alain Sailhac and Debra C Argen - Photo by Luxury ExperienceChef Alain Sailhac, Dean Emeritus of The International Culinary Center (The ICC) in New York City, taught me how to make the classic French recipes, Bouillabaisse and Raspberry Crème Brûlée during the during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center). Chef Alain Sailhac graciously shares his recipe for Raspberry Crême Brulée. Bon Appétit!
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Head Baker Francois Hiegel - NY Pretzels, EPI Bread - NYCE 2016
Chef Francoise Hege, Edward Nesta - photo by Luxury ExperienceFrançois Hiegel, Executive Head Baker of the prestigious Thomas Keller Restaurant Group shared the art of making Classic New York Pretzels during The International Culinary Center (The ICC) in New York City, during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center). Is there anything better than eating homemade pretzels hot from the oven?
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Chef Kerry Heffernan - Oysters A - Z at the NYCE 2016
Chef Kerry Heffernan and Edward F Nesta New York Culinary Experience - Photo by Luxury ExperienceFor an oyster fan, Oysters A - Z with Chef Kerry Heffernan during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center (ICC) in New York City was a fantasy of a cooking class. During the class I shucked my fair share of oysters to make East and West Raw Oysters with Two Mignonettes, Fried Oysters with Cornichon, Tangerine and Coriander Crema, and Oyster Pan Roast, with Oysteroot (Salsify) Celeriac, Bacon and Kale, and although all of the recipes were delicious, alas there were no pearls in any of my oysters. Chef Kerry Heffernan graciously shares his recipes for East and West Raw Oysters with Two Mignonettes, and Fried Oysters with Cornichon, Tangerine and Coriander Crema.
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Chef Paul Liebrandt - Fish and Chips - NYCE 2016
Chef Paul Liebrandt and Edward F Nesta - NYCE 2016 - photo by Luxury ExperienceLearning the art of making authentic Fish and Chips with Chef Paul Liebrandt during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center (ICC) brought back many fond memories of time spent in England. Chef Paul Liebrandt graciously shares his recipe for Fish and Chips with Lime Pickle Aioli.
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Chef Zachary Golper - Baking Bread with Potatoes - NYCE 2016
Zachary Golper and Edward Nesta - NYCE 2016 - photo by Luxury ExperienceChef Zachary Golper, owner of Bien Cuit in Brooklyn, New York returned to the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and the The International Culinary Center (ICC) in New York City for the 4th year as an instructor. As someone who loves making bread, when I saw the list of participating chefs for the NYCE 2016, I knew that I wanted to take Chef Golper's bread class where I learned to make Madawaska Bread, Pugliese Bread, and Potato Focaccia, for which he graciously shares his recipe.
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Pastry Chef Miroslav Uskokovic - NYCE 2016 - Restaurant Desserts at Home
Chef miroslav Uskokovic and Debra C. Argen with pudding = Photo by Luxury ExperienceAttention chocoholics! Pastry Chef Miroslav Uskokovic of Gramercy Tavern in New York City, brought the art of making decadent chocolate desserts at home to the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center (ICC). The class menu: Hot Fudge Cake and Chocolate Pudding with Pecan Dragée, Pecan Praline, Prunes and Chocolate Covered Puffed Rice. Pastry Chef Miro Uskokovic graciously shares his pudding recipe below, which is fabulously delicious, need I say more?
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Chef Chung Chow - New York Culinary Experience 2016 - Modern Hawaiian Techniques and Cuisine
Chef Chung Chow and Debra Argen - Photo by Luxury ExperienceI took an exciting Modern Hawaiian Techniques and Cuisine class with Chef Chung Chow of Noreetuh in New York City, New York during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and the The International Culinary Center (ICC).  As a scuba diver, I have spent substantial time in the Hawaiian Islands, and wanted to learn new techniques and flavor profiles to create Hawaiian cuisine at home. Under Chef Chung Chow's guidance, the class created Mochi-Crusted Black Bass with Green Beans in a Fermented Black Bean Sauce, and Big-Eye Tuna Poke with Macadamia Nuts, Seaweed, and Soy-Pickled Jalapenos. It felt great to be back in Hawaii, if even only by my palate!
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Baker Ellie Pegler - New York Culinary Experience 2016 - Breads Vaucluse Style
Baker Ellie Pegler and Debra Argen -photo by Luxury ExperienceWhat I especially enjoyed about the class, Breads Vaucluse Style with Head Baker Ellie Pegler at the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and the The International Culinary Center (ICC) in New York City, was the opportunity to learn new bread techniques. Ellie Pegler, the head baker at Chef Michael White's restaurant, Vaucluse, deftly guided the class through the art of making croissants and baguettes, which were oh so delicious!
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Mt Washington Valley Chili Cook-Off (13th Annual), NH, USA
New Hampshire Chilli Cook Off - 13th Annual - Mr. Washington, NH, USAChili and Cornbread are perfect winter comfort food, so we set off to North Conway Village, New Hampshire to experience the 13th Annual Chilly Chili Cook-Off presented by the Mt Washington Valley Chamber of Commerce. For those not familiar with chili, Merriam-Webster dictionary defines it as "Chili con carne, a spiced stew of ground beef and minced chiles or chili powder usually with beans," and cornbread as "a bread or cake made with cornmeal." These broad definitions provided plenty of opportunity for chefs to let their creativity flow for this very tasty competition.
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New York Culinary Experience 2016 - Get Ready To Cook
New York Culinary Experience 2016 - New York City, NY, USACalling all cooking enthusiasts, foodies, aspiring chefs, and industry professionals! The New York Culinary Experience (NYCE) 2016 hosted by New York magazine and the The International Culinary Center in New York City on April 16- 17, 2016 is a "must-attend" gastronomic cooking event. If you love to cook and watching cooking shows is your idea of fun, imagine the possibility of cooking with 30 renowned chefs including: Allesandra Altieri, Einat Admony, Dan Barber, Jonathan Benno and Richard Capizzi, Chung Chow, Cesare Casella, Suzanne Cupps, Amanda Freitag, Jose Garces, Zachary Golper, Kerry Heffernan, François Hiegel, Judy Joo, Gabriel Kreuther, Paul Liebrandt, Michael Lomonaco, Ivan Orkin, Ellie Pegler, Missy Robbins, Daniel Rose, Alain Sailhac, Taku Sato and Ricky Estrellado, Bryce Shuman, Justin Smillie, Miroslav Uskokovic, Bill Yosses, and many more.
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Greenwich WINE + FOOD Festival - 2015 - Greenwich, CT, USA
Kathie Lee Gifford and Edward F Nesta - Greenwich Wine + Food Festival - photo by Luxury ExperienceThe fifth annual Greenwich 2015 WINE + FOOD Festival presented by Serendipity was a celebration of delectable wine and spirits, delicious food, celebrities, fun, and live music by Grammy and CMA Award Winners, Little Big Town, to benefit the charity founded by Paul Newman, The Hole in The Wall Gang Camp for children coping with serious illnesses, and the Greenwich Parks & Recreation Scholarship Fund.
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Mangia Bene! Eating our Way through Boston's Italian North End
Bricco Panetteria - North End Food Tour - photo by Luxury ExperienceMangia Bene! We ate our way through Boston's famous Italian North End on Michele Topor's Boston Food Tour in Boston, Massachusetts. During the 3-hour "original, award winning North End Market Tour" we learned about the history of the area that measures a mere 0.36 square miles (0.93 km), about the culture, and most importantly on a food tour, we tasted our way through the neighborhood and picked up a few great culinary tips and recipes, too!
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New York Culinary Experience 2015 - New York, USA
International Culinary Center, Edward Nesta -photo by Luxury Experience
The New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary CenterCEO and founder Dorothy Cann Hamilton, at the International Culinary Center in New York City was the perfect blend of meeting and cooking with top chefs of the world, culinary influential guest-speaker lunchescocktail receptions, and meeting new friends.
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Saybrook Point Inn and Spa - A Taste of New England, Old Saybrook, CT, USA
Shucking Clams - Debra C. Argen and Edward F. Nesta - photo by Luxury ExperienceStunning accommodations at the luxurious 90-room Saybrook Point Inn & Spa in Old Saybrook, Connecticut was part of A Taste of New England Food Lover's Package with cooking classes with Executive Chef Leslie Tripp featuring lobster rolls, chowders, oysters, and New England Pot Roast, and making new friendships, made for a memorable weekend experience.
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TrySwedish - North - Nordic Food Festival New York
Chef Fredrik Andersson and Chef Frida Ronge - photo by Luxury ExperienceTry Swedish - A Taste of West Sweden, part of the North - Nordic Food Festival New York '14 in New York City inspired guests to visit Sweden with delicious menus created by visiting chefs, Frida Ronge and Fredrik Andersson from Gothenburg, Sweden, and a panel discussion to inspire travel to the region.
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Greenwich 2014 Wine + Food Festival, Greenwich, CT, USA
Chef Aaron Sanchez and Debra Argen - Greenwich Food + Wine Festiva - photo by Luxury ExperienceThe Greenwich 2014 Wine + Food Festival presented by Serendipity brought out the crowds to experience excellent wine and beer, delicious food by top area restaurants and celebrity chefs, inspired cocktails by talented mixologists, and music by the Ian Murray Band, The Bacon Brothers, and Alabama to benefit the charity founded by Paul Newman, The Hole in The Wall Gang Camp for children coping with serious illnesses.
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El Arrayan Cooking Class, Puerto Vallarta, Jalisco, Mexico
Carmen E Porras, Edward Nesta - El Arrayan Puerto Vallarta, Mexico - Photo by Luxury ExperienceWe took a great cooking class at El Arrayan while we were in Puerto Vallarta, Jalisco, Mexico where we learned to make traditional Mexican dishes. Destination cooking classes are extremely popular as they provide an opportunity to learn about local flavors, techniques, and culture while on vacation, and to recreate the recipes when you return home as an extension of your trip. We cannot wait to create the recipes at home to share the experience with our family and friends.
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New York Culinary Experience 2014
New York Culinary Experience 2014Love to cook? Join Luxury Experience on April 5-6, 2014 at the New York Culinary Experience 2014 - "A Fantasy Camp for Foodies" hosted by New York magazine and the International Culinary Center in New York City cooking alongside top toques. Begin each day with breakfast, take a morning class cooking with one of your favorite chefs, have lunch, followed by an afternoon cooking class. At the end of each day, join fellow NYCE students and chefs at a reception. The opportunity to take your class work home with you at the end of each day is another great perk. Classes are held at the prestigious International Culinary Center, located at 462 Broadway, New York, New York.
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Spaghetti al Pomodoro - International Day of Italian Cuisines
Chef Matteo Bergamini Spaghetti al Pomodoro - photo by Luxury ExperienceSpaghetti al Pomodoro, a glorious celebration of tomatoes, olive oil, basil, spaghetti, and Grana Padano cheese at the International Culinary Center in New York City to celebrate the Feast of Saint Anthony the Abbot. Presented by Chef Cesare Casella, Dean of the Italian Studies of the International Culinary Center, it was a day of learning and tastings.
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The New York Culinary Experience 2013 - A Foodies Playground
Chef Chatting at New York Culinary Experience 2013 - photo by Luxury ExperienceWe attended The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center in New York for the second year, and what an experience it was! Imagine what a great opportunity it was to cook alongside such culinary "stars" as Mindy Segal, Peter Endriss, Laurie Jon Moran, Masaharu Morimoto, Seamus Mullen, Paul Liebrandt, David Bouley, Dan Barber, Jonathan Benno, Michael Anthony, Cesare Casella, Gerard Craft, Richard Capizzi, Jeffrey Elliot, Michael Lomanaco, Marc Forgione, Marc Murphy, Dominique Ansel, Ron Ben-Israel, Jacques Torres, Elizabeth Karmel, Christopher Hache, Shaun Hergatt, Zachary Golper, Christina Tosi, Jean-Georges Vongerichten, André Soltner, Jesse Schenker, Alain Sailhac, Daniel Rose, Michael Psilakis, April Bloomfield, Naomi Pomeroy, and Harold Moore.
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Master Chocolatier Fritz Knipschildt - The Art of Making Truffles
Edward Nesta and Chocolatier Fritz Knipschildt - Photo by Luxury ExperienceThe art of making chocolate truffles with award-winning Danish Master Chocolatier Fritz Knipschildt of Chocopologie by House of Knipschildt at The Clarke Culinary Center in South Norwalk, Connecticut was a most delicious experience. For chocolate lovers, biting into a sinfully rich chocolate truffle with its decadent creaminess is one of life's little pleasures. Taking its name from the shape of a fungus that is the culinary equivalent of gold the chocolate truffle is every bit as precious as its earthy namesake.
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Pastry Chef Mindy Segal - Baking with Award-Winning Pastry Chef at The New York Culinary Experience
Chef Mindy Segal and ICC Pastry Chef Instructor Kathy Sadler - photo by Luxury Experience Baking with Award-Winning Pastry Chef Mindy Segal, chef-owner of Hot Chocolate in Chicago, at The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center was about technique and taking a lighter, yet very delicious approach to summer desserts.
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Chef Laurie Jon Moran - Soufflés, Not as Scary as You Think - The New York Culinary Experience
Chef Laurie Jon Moran and Debra Argen - photo by Luxury ExperienceNot often, if ever, does one has the opportunity to learn to make soufflés alongside Chef Laurie Jon Moran of Le Bernardin restaurant, however that is exactly what I did during The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center.
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The 2012 Inn-to-Inn Holiday Cookie and Candy Tour
The Darby Field Inn Champagne Royal Celebration - Photo by Luxury ExperienceEach December, Country Inns in the White Mountains present their Annual Inn-to-Inn Holiday Cookie & Candy Tour where over the course of 2-days, ticketed guests gather inspiration from 13 participating festively dressed inns, sample 26 cookies, and receive cookie recipe cards. Deck the halls, and prepare for the sweet season; the sugar rush is on!
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Savor Skane at Restaurant Aquavit, NYC
Chef Daniel Berlin and Celeriac Soup.- photo by Luxury ExperienceRestaurant Aquavit in New York was the location of Savor Skåne, hosted by Visit Sweden, which featured visiting Chef Daniel Berlin, owner of the restaurant, Daniel Berlin Krog i Skane, located in Tranås, Sweden, who brought a delicious and highly creative taste of the Skåne region to New York.
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Chef Mark Ladner Veal Classics - New York Culinary Experience, The International Culinary Center
Sous Chef Matt Abdoo, Edward Nesta, and Executive Chef Mark Ladner - New York Culinary Experience, The International Culinary Center - Photo by Luxury ExperienceWorking alongside Chef Mark Ladner of restaurant Del Posto I made Italian Classic Veal dishes where we stuffed, rolled, tied, seared, and baked braciole, and made vitello tonnato as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Chef Brooks Headley Italian Pastry - New York Culinary Experience, The International Culinary Center
Chef Brooks Headley and Edward Nesta at New York Culinary Experience, International Culinary Center - Photo by Luxury Experience I rolled up my sleeves to mix and bake Italian pastry with Chef Brooks Headley of restaurant Del Posto as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Chef Mark Fiorentino Baking Bread - New York Culinary Experience - The International Culinary Center
Edward Nesta with Chef Mark Fiorentino at New York Culinary Experience - Photo by Luxury ExperienceI learned the art of working with dough to create hearty breads, delectable pizzas, crispy baguettes, and more with Chef Boulanger Mark Fiorentino of Daniel as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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Chef Missy Robbins making Pasta Sauces - New York Culinary Experience
Edward Nesta and Chef Missy Robbins - New York Culinary Experience - Photo by Luxury ExperienceI made delectable pasta sauces with Chef Missy Robbins of restaurant A Voce as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.
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