Luxury Experience - Gastronomy

Gastronomy

Encuentro de Sabores de Tamaulipas, Mexico - The Culinary Institute of America, Hyde Park, NY, USA

Chef Angel Garcia and Edward Nesta - Photo by Luxury Experience

Our palates went on a Mexican holiday at the American Bounty Restaurant at The Culinary Institute of America in Hyde Park, New York, during the Encountering the Flavors of Tamaulipas, Mexico gala as part of the State of Tamaulipas Mexico and The Culinary Institute of America Cultural Culinary Exchange. Celebrating the cuisine from the state of Tamaulipas, was Chef Hugo Urtaza Alvarez, Tampico, Tamaulipas, Mexico, Chef Ángel García, Tampico, Tamaulipas, Mexico, Brian Kaywork Chef-Instructor, American Bounty Restaurant, Charles Garibaldi, CHE, Maître d'hôtel Instructor, Michael Zebrowski, Pastry Chef-Instructor, and the American Bounty Restaurant Class of 2018-2019.

Chef Scott Conant and Debra C. Argen - photo by Luxury Experience

Wine, food, and fun flowed during the 2018 Greenwich WINE + FOOD Festival presented by Serendipity. It was a beautiful blue sky, last day of summer, on Saturday, September 22, 2018 and Roger Sherman Baldwin Park in Greenwich, Connecticut was buzzing with energy and excitement over the eighth year of the Greenwich WINE + Food Festival, and Luxury Experience was there to help celebrate!

Adam Richman - Greenwich WINE + FOOD Festival 2018 - photo by Luxury Experience

I had the opportunity to watch Adam Richman in action at the stove during the 2018 Greenwich WINE + FOOD Festival presented by Serendipity located at Roger Sherman Baldwin Park in Greenwich, Connecticut. Always irreverent, and downright funny, Adam Richman, whom many in the audience knew from his former television show, Man vs. Food, created Garlic Shrimp and Honeydew Siracha Salsa Tacos while delivering one-liners with breakneck speed, providing restaurant and travel tips, and answering questions from the audience. Adam Richman is definitely a funny man who knows how to cook!

*Celebrity chef and top culinary talent Alex Guarnaschelli* engaged and entertained audience members with her *chef demo* during the *2018 Greenwich WINE + FOOD Festival presented by Serendipity* held in *Roger Sherman Baldwin Park in Greenwich, Connecticut* where she made *Clams in a Puttanesca Sauce*. Easy to make and very tasty, what more could you ask for?
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Joe Knows Fish - Taking The Intimidation Out of Cooking Seafood by Joe Gurrera

Love to eat seafood but are afraid of cooking it at home? Joe Knows Fish - Taking The Intimidation Out of Cooking Seafood by Joe Gurrera is the perfect cookbook to guide you from purchasing, prepping, and preparing. Passionate about seafood, Joe Gurrera, owner of Citarella Fine Foods shares his knowledge in an approachable, humorous style with recipes that include step-by-step instructions and before and after inspiring photos that will have you cooking seafood with confidence and ease. Joe Gurerra graciously shares two recipes from Joe Knows Fish - Taking The Intimidation Out of Cooking Seafood to tempt your palate, Spaghetti Vongole and Fried Flounder. Bon Appetit!

Adam Richman and Debra Argen - Greenwich WINE Food 2017 - photo by Luxury Experience

The 2017 Greenwich WINE + FOOD Festival presented by Serendipity in Greenwich, Connecticut was truly a Luxury Experience! Imagine an all-day festival dedicated to wine, spirits, and food, with Greenwich's own Kathie Lee Gifford pouring her wines for attendees, cooking demos by Mario Batali, Adam Richman, Mary Giuliani, Samantha Benjamin, Alex Guarnaschelli, Kevin Des Chenes, Lindsay Perkins, Scott Conant, and Julia Deane, and more food and drink than you could possible consume, even in only small bites. The platinum-selling Pop band, TRAIN, was the grand finale, and as the icing on the cake, the festival benefitted the Mario Batali Foundation, The Friends of James Beard Benefits and the Town of Greenwich Parks and Recreation Foundation.

Sea Robins, Triggerfish and other overlooked seafood

Sea Robins, Triggerfish & Other Overlooked Seafood - The Complete Guide To Preparing And Serving Bycatch by Chef Matthew Pietsch and James O. Fraioli deftly combines the culinary talents of Chef Matthew Pietsch, chef and restauranteur, with James Beard Award-Winning Author, James O. Fraioli. The esteemed Fabien Cousteau contributes an outstanding foreward. The result is an irresistible combination that showcases the need to consider, and enjoy, alternative fish and seafood, taking bycatch and making it commercially and culinarily desirable with inspired, delectable recipes.

Simply Fish - Sustainable Seafood by Matthew Dolan

Love fish but have no idea how to cook it? Simply Fish - 75 Modern and Delicious Recipes for Sustainable Seafood by Matthew Dolan is a well-crafted, easy to follow cookbook that guides readers on the full fish experience from the water to the table providing information on what to look for, what to ask for, step-by-step recipes, suggestions for beverage pairings, and even has a dessert or two to provide you with the "tools" to create many wonderful (seafood sustainable) meals. Happy cooking!

Michel Nischan and Debra C. Argen - Greenwich WINE + Food, CT - photo by Luxury Experience

It 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.

The New York Culinary Experience 2016

Debra Argen and Edward Nesta - New York Culinary Experience 2016 - photo by Luxury Experience

For 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.

Chef 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!

François 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?

Chef Kerry Heffernan and Edward F Nesta New York Culinary Experience - Photo by Luxury Experience

For 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.

Chef Paul Liebrandt and Edward F Nesta - NYCE 2016 - photo by Luxury Experience

Learning 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.

Zachary Golper and Edward Nesta - NYCE 2016 - photo by Luxury Experience

Chef 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 4^th 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.

Chef miroslav Uskokovic and Debra C. Argen with pudding = Photo by Luxury Experience

Attention 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?

Chef Chung Chow and Debra Argen - Photo by Luxury Experience

I 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!

Baker Ellie Pegler and Debra Argen -photo by Luxury Experience

What 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!

Chili and Cornbread are perfect winter comfort food, so we set off to North Conway Village, New Hampshire to experience the 13^th 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.

New York Culinary Experience 2016 - New York City, NY, USA

Calling 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.

Kathie Lee Gifford and Edward F Nesta - Greenwich Wine + Food Festival - photo by Luxury Experience

The 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.

Mangia 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!

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 Center, CEO 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 lunches, cocktail receptions, and meeting new friends.

Shucking Clams - Debra C. Argen and Edward F. Nesta - photo by Luxury Experience

Stunning 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.

*Try 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 Experience

The 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.

Carmen E Porras, Edward Nesta - El Arrayan Puerto Vallarta, Mexico - Photo by Luxury Experience

We 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.

New York Culinary Experience 2014

Love 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.

*Spaghetti 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 Experience

We 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.

Edward Nesta and Chocolatier Fritz Knipschildt - Photo by Luxury Experience

The 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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