My father had this collage made of the menu of our family restaurant. It brings back so many memories. Do you notice the variety? I was 15 years old when he opened the restaurant. Three years later, the restaurant closed and we headed back to Lebanon. A Lebanese person never feels better than in his homeland. I did not understand that then, but I do now. The years I spent in the restaurant were not always easy, but today those years are the foundation of all my work. When one lives through "living, cooking, serving" in a restaurant, the feelings never leave you and the "adrenaline" found it that type of setting is always and forever part of the search you have in you. At least, that is how I feel! This week I am traveling far from Lebanon to Seattle, WA to work on a familiar concept. I will be cooking with Mamnoon's chef to solidify the menu. I am looking forward to this a lot!
Monday, June 18, 2012
Kebabs and Things
My father had this collage made of the menu of our family restaurant. It brings back so many memories. Do you notice the variety? I was 15 years old when he opened the restaurant. Three years later, the restaurant closed and we headed back to Lebanon. A Lebanese person never feels better than in his homeland. I did not understand that then, but I do now. The years I spent in the restaurant were not always easy, but today those years are the foundation of all my work. When one lives through "living, cooking, serving" in a restaurant, the feelings never leave you and the "adrenaline" found it that type of setting is always and forever part of the search you have in you. At least, that is how I feel! This week I am traveling far from Lebanon to Seattle, WA to work on a familiar concept. I will be cooking with Mamnoon's chef to solidify the menu. I am looking forward to this a lot!
Tuesday, June 12, 2012
Salone del Gusto and Terra Madre 2012 - Slowfood.com
This year is special!
© Slow Food (video and text below)
"In 2012, the international Salone del Gusto and Terra Madre world meeting will be held together as a unified event for the first time, displaying the extraordinary diversity of food from all continents and uniting small-scale farmers and artisans from the north and south of the world who follow the principles of good, clean and fair production – food that is defined not only by excellent taste, but also environmental sustainability and social justice.
Salone del Gusto and Terra Madre will be held in Turin, Italy over October 25-29 at the Lingotto Fiere and Oval arena. The consolidated event builds on the success of the past eight editions of the Salone del Gusto - which has established an extensive network of outstanding producers, top chefs and supportive institutions and developed the Taste Workshops and other innovative food education activities – as well as the experience and knowledge of the Terra Madre network of food communities, academics, cooks and young people from 150 countries who have met in Turin since 2004.
The new format aims to foster the most important international event dedicated to food, capable of uniting the pleasure of taste with responsibility and respect for those who produce it and the environment. Thus, the experience and enjoyment of food and wine – one of the pillars of Salone – will go hand in hand with discovering the stories of the men and women who grow, farm and process food products sustainably around the world, and the places and traditions these foods are tied to.
Salone del Gusto and Terra Madre will explore some of the key issues connected with food production and consumption: from the role of young people and small-scale traditional producers for the future of agriculture, to the safeguarding of landscapes; from the fight for GMO-free farming to the protection of herders and small-scale fishers; from the need to strengthen the relationship between producers and consumers, to the promotion of responsible food choices made with awareness of their impact on health, the environment and the production system.
This year Salone del Gusto and Terra Madre are fully open to the public, offering visitors the opportunity to enjoy the tastes of Italian regions; to discover European, Asian, African and American food communities and Presidia and their unique products; to meet the people behind the 1,000 food gardens that Slow Food is establishing with African communities; and to participate in a wide range of food education activities for adults and children. The rich program includes conferences and debates, the popular Taste Workshops, Theater of Taste, Master of Food courses and meetings with the producers. These gastronomic journeys are lead by exceptional guides, such as well-established and emerging chefs, wine producers and food experts, offering unique opportunities to taste unusual foods and to get to know them intimately.
The future of food is the future of the planet and it is more crucial than even that we come together in Turin this October. A better, cleaner and fairer world begins with what we put on our plates, and our daily choices determine the future of the environment, economy and society. "
Wednesday, May 30, 2012
Being Positive is Contagious - Introducing Mamnoon
Despite every single negative event that is happening in Lebanon and in the region (Syria especially), I simply refuse to fall (however you want to interpret this).
Happy thoughts... voila! The best revenge of all, as I finish up writing my recipes for my consultancy project in the USA for next month (June). My book writings have led me to these good people (ex Microsoft employee and his CEO wife both originally from Syria / Lebanon) who are going to open a restaurant in Seattle, Washington. I am the official menu planner (love how that sounds). It's a very enriching experience. I am taking part in the birth of a special project that is very significant to this particular time in my life and theirs (and to happenings of world events). Exactly 27 years ago (when I was 15 years old, my son's age now, don't do the math), my father opened a Lebanese restaurant in Fort Lauderdale, Florida. I worked hand in hand with my whole family for three years at Kebabs and Things. Today, again life is sending me back to the USA (to the extreme other side) to introduce Middle Eastern cuisine to Americans. I'm really delighted to go through this experience once more, many years later. The name of the restaurant is called Mamnoon, meaning to be thankful. I'm thankful!
So I'm packing the family and myself and heading to Seattle to live the Mamnoon experience...
more to come later on this USA / Lebanese food adventure.
Want to know more about Mamnoon? Here is a glimpse... published in the Capitol Hill Seattle Blog.
Barbara "La Boulangere Bio" "Helwe El Hayet"
Celine Hachem is another inspirational woman that I met lately on my culinary journey. She is a business woman turned bread maker. She has gone to great efforts to make a bread free from any chemically harmful ingredients—the result organic and wholesome bread. Quite impressive. The tiny bakery is so cute and charming reflecting the owner's character and personality. Celine's life has changed considerably since she opened the bakery. Her work now is a source of energy perpetuating positive vibes all around her. I highly recommend a stop at her bakery (both for the bread and for a quick chat with the owner). Sahteyn!
Barbara With Emm Sherif "Helwe El Hayet"
This is how a passion becomes a reality! Mireille Hayeck is a true inspiration to me and to many. In the TV segment she states, "one must follow one's passion —that is the true factor to success!" How true, and so many just don't get it! (perhaps next life!) I've had the occasion to dine at her restaurant twice now and I can really say that it's close to a "food orgy", if you know what I mean! The menu is planned daily with many plates coming and going throughout the dinning experience. It's really like going on a food adventure while sitting on a table (not any table, may I add). Mireille has put her heart and soul in every single detail of the dinning experience at Emm Sherif —the name says it all. She is also owner and manager of two other restaurants: La Parilla (Argentinian steak house) and Yasmina (Indian fusion). We are proud of this woman! May she inspire many more in our country to become successful restaurant entrepreneurs.
Friday, May 18, 2012
Walid & Maysoon's Article in Mashallah News
This is an article about Walid and Maysoom of Coara, whom I really love. They are a wonderful family from the Shouf. I've included a profile of them in my book Mouneh. Here is another glimpse. Enjoy!
+ I liked this new news platform called Mashallah, check it out! http://mashallahnews.com/?p=3024
My Philosophy in Life
Things (circumstances) change all the time in our lives. That is what makes it so exciting. With age, maturity, and experience (which I am earning, slowly but surely) you can understand life better. I understood this concept not so long ago and now I am at peace. I wanted to share this with all of you, it might rub off and make you feel better too. The key is perseverance and belief in oneself. The rest follows. Also, the most important factor is to consider others around you leaving good vibes, positive attitude and making a difference (no matter how small or big).
I will be sharing my journey with you, one step at a time.
I will be sharing my journey with you, one step at a time.
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