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Private Notes
Visits to the Heidelberg Castle and Rudesheim am Rhein; herb spaetzle; pork tenderloin with red onions, cabbage and apples.
Making traditional tagines over open-flame braisers; sea bass tagine with fennel peas and potatoes; lamb tagine with artichokes, preserved lemons and olives.
Potato rosemary harvest bread; beef tenderloin roulade with pistachio, parsley and lemon zest; roasted harvest vegetables; dry rub steaks with charred tomato and corn salsa; grilled steak, potato and herb salad.
The Rialto Market in Venice, Italy; polenta triangles with shrimp saor; polenta; Venetian spritz.
A reserve tasting at a sustainable caviar farm in Northern California; celebration pizza with smoked salmon and caviar; devilish eggs with caviar.
A spice souk in the markets of Marrakech; creating authentic Moroccan dishes including chickpea soup with ras el hanout, ras el hanout almond brittle, and tangerine semifreddo.
Kefalonia Fisheries in Athens, Greece; fish and shellfish stew; herb-roasted whole fish.
The farmers market in the Noordermarkt in Amsterdam; pickled herring; homemade sauerkraut; garlic and dill pickles; pickled asparagus.
Paper-thin pastry dough warka; sweet and savory bisteeya; warka with a brush; triangles and cigars with spiced shrimp filling.
Chocolate truffles; fine chocolates in Heidelberg, Germany; chocolate hazelnut tart; salted bittersweet chocolate pot de creme.
Msemen flatbread; the rustic Berber Market; a Moroccan pizza with cilantro and preserved lemons.
Stuffed peppers; roasted lamb; tomato bread; lamb sirloin; tomato breadsticks; Greek salad with caper leaves.
Tasting mustard at a company in Cologne, Germany, that has been milling mustard since 1810; upside-down roasted chicken with vegetables; warm German potato salad.
