WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
RESTAURANT IN LEBANON |
MARROW
Marrow is a feel good, laid back root to bone open fire restaurant and bar. The concept revolves around a refined dining experience, carefully sourced ingredients, kick ass cocktails and delicately curated wine list.
Type of Cuisine: modern steakhouse catering for vegans vegetarians & carnivores.
Recommended dishes: Charred gem lettuce & calamari buttons, Beef Tataki, Beef cheeks, Chicken Couscous.
Address: Â Alexander Fleming, Beirut
  +96181262826
   marrowandbar
OTHER RECOMMENDED RESTAURANTS IN LEBANON
WHAT’S NEW |
BAB AL NOJOUM UNVEILS THRILLING COOL SUMMER NIGHTS PROGRAM IN ABU DHABI
From May 1st to August 31st, 2024, Bab Al Nojoum is introducing the Cool Summer Nights Program in Abu Dhabi.
RECOMMENDED BOOKS
RESTAURANT IN LEBANON |
 BUTLER’S TABLE BY CHEF YOUSSEF AKIKIÂ
Butler’s Table by Chef Youssef Akiki is a culinary voyage to Mediterranean cuisine. This concept blends the rich flavors and vibrant ingredients of traditional Mediterranean dishes with innovative culinary technique, creating a unique & unforgettable dining experience.
Type of cuisine: Mediterranean Cuisine
Recommended dishes: Hamachi Pizzette, Grilled Octopus, Spicy Mango & Coconut Panacotta, Artichoke Salad
Address:Â Â CapBatroun, Lebanon
  butlerstable_lb
OTHER RECOMMENDED RESTAURANTS IN THE REGION
WHAT’S NEW |
KATSUYA AND YAMANOTE ATELIER COLLABORATE ON EXCLUSIVE SAKURA MENU IN DUBAI
Dubai’s Katsuya and Yamanote Atelier join forces to introduce a limited-time Sakura Menu, running from April 17th to May 5th.
RESTAURANT IN KSA |
AGIO
If you’re looking for a taste of Italy in the heart of Riyadh, look no further than Agio. This homegrown concept by the Modern Food Company brings the vibrant flavors and atmosphere of the Amalfi Coast to Saudi Arabia’s capital.
Step inside Agio and you’ll be transported to a sophisticated yet playful space. The charming staff adds to the inviting ambiance, while the décor bursts with sunshine yellow accents and lemon motifs, a nod to the restaurant’s inspiration.
The menu, curated by Chef Filippo Pagani, features dishes that are both familiar and exciting. Chef Pagani draws on his childhood memories and family recipes to create a menu that spans fresh pastas, pizzas cooked in a wood-fired oven, succulent seafood and meat dishes, and of course, classic Italian desserts.
Don’t miss the chance to savor the high-quality ingredients at Agio. From simple yet flavorful starters like Altamura bread with tomato to delectable main courses, each dish is a celebration of Italian cuisine.
Whether you’re a longtime Italian food lover or simply seeking a delightful dining experience, Agio offers a delightful escape to the Mediterranean in the heart of Riyadh.
Cuisine: Italian
Recommended dishes: black seafood ravioli, veal ossobuco, and tiramisu.
Address: Northern Ring Rd, Hittin, Riyadh 13512, Saudi Arabia.
  Agio Saudi
More restaurants to discover in KSA
INGREDIENTS |
- 85g white chocolate chips
- 100g salted butter
- 2 large eggs, at room temperature
- 110g light brown sugar
- 50g granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 142g dark chocolate chips
- 142g all-purpose flour
- 70g roasted hazelnuts, chopped
PREPARATION |
- Preheat the oven to 175°C.
- Line a round baking pan with parchment paper.
- In a small saucepan, melt the butter over medium heat. Let it simmer, stirring constantly to ensure even cooking and prevent the brown bits from catching at the bottom. As you stir, you should see little brown flecks coming up into the pan, and the butter will turn a golden color.
- Pour the browned butter into a clean bowl and let it cool for 2 minutes. Then, add the chopped white chocolate and stir until melted and smooth. Set aside.
- Using a hand mixer, whisk together the eggs, both sugars, and vanilla until pale and thick, doubling in volume.
- Mix in the salt followed by the melted white chocolate mixture.
- Gently fold in the flour until combined. Then, add the dark chocolate chips and roasted hazelnuts.
- Spread the batter evenly into the prepared pan. Sprinkle extra chocolate chips and hazelnuts on top.
- Bake for 25 minutes until the top is shiny, golden, and crackly, and the center is still soft. Avoid overbaking.
- Transfer the pan to a wire rack and let the blondies cool completely before slicing.
Other Dessert Recipes
SMOKED SALMON GUIDE
Bring an extra helping of sophistication to any table with the delicacy of smoked salmon. With its bright pink slices layered in a number of appealing patterns, it’s a delicious source of protein and surprisingly, very versatile!
HOW TO CHOOSE
CRITERIA
• Origin: The flesh of salmon from Norway is firmer and less oily however, for authentic flavor, the best salmon comes from Scotland or Ireland.
• Production: The tastiest salmon is dry salted (not injected with brine) and smoked “cold” at 30°C with beech tree shavings. The Scots have a clever trick for smoking their salmon by using woodchips made from whiskey and brandy barrels.
• The presence of a label guarantees superior quality: A red label is awarded according to strict manufacture rules. An AB label certifies that the salmon was fed bio-based products, and the fillets were dry salted and smoked over untreated beech.
WHAT ABOUT THE COLOR?
A salmon’s color mainly indicates the country of origin. If it’s pink, it comes from Norway. The paler variety is from Scotland. The important thing to consider is that the color is uniform, since this indicates that the fish was well fed. Any pieces that are brown or dry at the edges should be discarded.
FRESH OR FROZEN?
Frozen salmon is available all year round but loses its structure and aroma when freezing. If the label says, “do not freeze” then the fish has been frozen, or just the opposite, if it says “guaranteed not frozen”, then it is fresh.
WHAT ABOUT WILD SALMON?
This is a high quality salmon and as such, it is more expensive. Originating mainly in the Pacific, it is not fed with fishmeal, therefore much leaner. Atlantic salmon is renowned for its texture and flavor however, as a result of overfishing, this breed is no longer allowed to be caught. Organic salmon on the other hand, which is farmed not wild, is fed a diet of small fish and kept under conditions which allow for some exercise.
HOW TO STORE
If fresh (or thawed) and packaged
Keep in the refrigerator and abide by the use by date. When you want to serve, remove 4 to 5 hours in advance of consuming, wrap any leftovers in cling film and place in the cold compartment of the fridge. Eat within 2 to 3 days after opening.
If frozen and vacuum packed
Keep in the freezer respecting the use by date, which can range from 2 to 6 months.
HOW TO SERVE
Bread and toast
Place on top of warm blinis, whole meal bread, lightly buttered toast or American-style bagels.
Toppings
Cream cheese is best, especially spread over bagels or toast, as well as goat cheese, ricotta or mozzarella. Finely chopped shallots, a slice of red onion, a few capers, a little chopped dill or chives, a pinch of lumpfish roe or salmon eggs, a few delicate slices of lemon, or soy sauce and wasabi – pretty much anything works to enhance this fish’s flavor.
SALMON SUPPLIERS
KUWAIT
- Food Choice General Trading & Contracting Co foodchoiceq8.com
KSA
- Arabian Fisheries Co. arabianfisheries.com
- International Fish Farming Co. asmak.biz
- Shell Fisheries Trading Company Limited shell-fisheries.com
https://www.asmak.me/
LEBANON
- Bleu mer bleumer.meÂ
- Norway Fresh Salmon norwayfreshsalmon.com
- Raymond Ghattas 00961 1895 311/1 878 434
- Rebeiz Frères sarl rebeiz-freres.com
- Royal Gourmet rgourmet.comÂ
- Seafresh seafreshlebanon.com
- Siblou sibou
UAE
- Salmon farm LLC salmon-farm.com/shop
WINE TO ACCOMPANY
Try a dry and fruity white wine like a Bergerac from Bordeaux, a Loire Valley wine, a Riesling from Alsace or a dry Jurançon from the foothills of the Pyrenees.
LEFTOVERS
Your dinner party has ended and you’ve got smoked salmon left over! Here’s ten quick and delicious ways to put it to good use.
1. Crumble and top a baked potato.
2. Toss with pasta and either Alfredo sauce or olive oil.
3. Make a smoked salmon taco with lettuce, tomatoes, salsa and onions.
4. Mix with cream cheese, a dash of Tabasco, lemon juice, salt and pepper to make a smoked salmon spread.
5. Cook until hard, chop into small cubes and use as croutons.
6. Toss into scrambled eggs.
7. Make a smoked salmon quiche.
8. Toss into a Caesar Salad.
9. Spread a soft cheese, such as Garlic Boursin, over French bread. Top with smoked salmon, red onions & capers.
10. Add to your favorite stuffing recipe and use to stuff mushroom caps, cherry tomatoes or white fish fillets.
MUST TRY RECIPES FOR SALMON LOVERS
Salmon is a great source of protein, healthy fats, and various essential vitamins and minerals.
Enjoy our selection of delicious raw, smoked and baked recipes!
CHEF |
 CHEF BILJANA NAVA VILLARREAL
EXECUTIVE CHEF AT ME DUBAI
Originally from Serbia, Chef Biljana Nava Villarreal is the Executive Chef at ME Dubai. We had the opportunity to sit down with her and learn more about her culinary journey.
Tell us about your professional journey.
My name is Biljana Nava Villarreal, and I am currently the Executive Chef at ME Dubai. Hailing from Serbia, I bring a rich tapestry of cultural influences and experiences to my role. At ME Dubai, I oversee various responsibilities, from crafting menus and developing recipes to managing food costing and staff training. I work closely with the Hygiene Manager to uphold HACCP standards and ensure a safe and hygienic environment. Additionally, I lead the Culinary Audit process and oversee F&B operations, enhancing the hotel’s dining offerings.
Prior to joining ME Dubai, I served as Sous Chef at Hyatt Regency Creek Heights and contributed my expertise to esteemed establishments like Jumeirah Beach Hotel and various Hyatt Regency locations, including in my hometown of Belgrade.
Throughout my culinary journey, I’ve been honored with several accolades, including Silver Medals at prestigious international competitions such as the WACS International Young Chef Competition in Johannesburg and Seoul.
What is your Philosophy / Motto?
My philosophy is simple: “One dish at a time.”
What is your dream in life?
As a chef, my dream is to open a vibrant taco shop that celebrates flavor exploration, creativity, and community connection. I aim to share innovative Mexican cuisine, create joyful dining experiences, and celebrate the artistry of tacos.
What are your current projects and plans?
I am currently focused on developing innovative menus using sustainable ingredients sourced from local farmers. My goal is to create culinary experiences that positively impact the environment and community, aligning with a vision of responsible gastronomy.
WHAT’S NEW |