Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Wednesday, September 14, 2011

Cooking Seafood in Tyre with Chef Joe Barza and Chef Habib Hadid



I had a great time shooting this segment. Not only because I was surrounded by two great chefs, but the combination of both talents in the kitchen of the restaurant "Le Phenicien" made an exceptional meal.. Both chefs are very attached to the ancient city of Tyr in South Lebanon, where they originate. With seafood, the key to delicious food  is to have simple recipes that bring out the taste of the fish or shellfish. The freekeh that Chef Joe prepared was light and yet wholesome and robust, just perfect! Chef Habib has had decades of experience cooking seafood and it certainly shows. I was impressed. The city of Tyr is currently going through major reparations. I just hope that the ancient ambiance remains and that the architecture is preserved professionally. We shall wait and see...

With Chef Joe, by the ancient fishing shore of Tyr
Very exciting to be amongst two great chefs
Chef Joe cooking his seafood freekeh
Chef Hadid's creation
Chef Joe's creation
A fisherman from Tyr

Tasting the day's creations at Le Phonecien

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