“A person who is growing a garden, if he is growing it organically, is improving a piece of the world. He is producing something to eat, which makes him somewhat independent of the grocery business, but he is also enlarging, for himself, the meaning of food and the pleasure of…
mise en place – French (in a professional kitchen) the preparation of dishes and ingredients before the beginning of service Before the picnic, there’s the planning and the prep, the gathering, creating and displaying. There’s an entire dance that leads up to the event, an unseen dance that is worth taking a…
For World Oceans Day, over 200 Relais & Châteaux chefs around the world are celebrating marine biodiversity under the theme of #fishunknown. We have joined hands to promote our own lesser-known local fish: Zambezi Bream (Pharyngochromis acuticeps) We look forward to sharing our message with guests ~ about World Oceans Day, Zambezi bream and…
Annabel Hughes Aston is an award-winning chef and writer, who lives with her husband on a farm in the Zambezi Valley, upstream from Victoria Falls in Livingstone, Zambia. The baobab tree, with its ancient skin and root-like limbs, levitates above our landscape. To me, it’s the n’anga of trees. The…
There’s something so very us about Christmas time… about these end of year celebrations. The togetherness of family and friends, young and old, the clinking glasses and busy little knives and forks. The excitement and reflection, the gratitude and the giving and receiving. They’re values we hold all year round.…
What has been exciting you lately? A new destination or film? A change in the seasons? An unknown diner downtown or an old passion reignited? For us, it has to do with all things culinary. New ideas and plans being tossed and turned in the kitchen. The coming together of…
