Beccofino Restaurant & Grill, Christmas & New Year’s Menu – Bangkok

December 13th, 2010

Beccofino Christmas & New Year's Menus 2010Reservations: Tel 02 392 1881-2    146 Sukhumvit 55 (Thonglo 4)   email: info@beccofino.co.th

Becco Logo

Christmas Menu

*****

Lobster soup with bread croutons

and extra virgin olive oil

Zuppa di astice con crostini di pane

e olio d’oliva extravergine

*****

Home made fettuccini with duck liver

and fresh black Norcia truffle

Tagliatelle al fegato grasso con tartufo nero di Norcia

*****

Passion fruit sorbet

Sorbetto al frutto della passione

*****

Australian Wagyu steak grilled to order served with

crispy potatoes, baby spinach and Barolo wine sauce

Tagliata di manzo wagyu servito con patate croccanti,

spinaci saltati e salsa al Barolo

or

Pan fried fillet of sword fish with

couscous, baby vegetables and mushroom sauce

Filetto di pesce spada con cous cous, piccole verdurine salsa ai funghi

*****

Warm chocolate tortino with vanilla ice cream

Tortino di cioccolato caldo con gelato alla vaniglia

*****

Coffee & tea selection

Caffè e tè

Baht 2,200 ++ per person

Including a glass of Prosecco Extra Dry

Becco Logo

New Year Menu

Main lobster salad with roasted bell pepper

and cherry tomatoes

Insalata di astice con peperoni arrostiti

e pomodorini Pachino

*****

Home made green ravioli stuffed with beef oxtail and fresh Alba truffle

Ravioli verdi alla coda di manzo con tartufo bianco d’Alba

*****

Traditional cooked salami served with mashed potatoes and fruit mustard

Cotechino tradizinale con pure di patate e mostarda di frutta

*****

Slow roasted venison loin with green lentil, black truffle croquette,

fruit mustard and red wine sauce

Lombatina di cervo cotta a bassa temperaturacon lenticchie di

Castelluccio, crocchetta al tartufo nero e salsa al vino rosso

or

Pan fried fillet of turbot with

couscous, baby vegetables and mushroom sauce

Filetto di rombo con cous cous, piccole verdurine salsa ai funghi

**** *

Chestnut tart with chocolate and marron glace

Crostatina alle castagne e cioccolato con marron glace

*****

Coffee or tea and Chocolates

Caffe o thé e Cioccolatini

Baht 3,200 ++ per person

Including a glass of Prosecco Cuvee Rose

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VC-R1 Wine Preserving Machine At: Bonjour French Fair at Queen Sirikit Center 2010 – Bangkok

December 12th, 2010

French FairThe Bonjour French Fair 2010 has now closed, this year it highlighted Provence. The fair was held at the Queen Sirikit Center and was crowded with visitors, they all came to the Four Day Event 9-12 December 2010, to buy French food products and French wine. There were over 40 wine booths with many selections to choose from, pictured below are just a few of them.

ComptoirComptoir Français Du Vin Co., Ltd. (tel +66 02 7455 454), VC-R1 Wine Preserving Machine, Asia Pacific Distribution Co. Ltd. Tel. +66(0)896894491 +66(0)818024844, email: asiapacificdistribution@gmail.com

VC-R1 Wine Preserving MachineVC-R1 Wine Preserving Machine at Asia Pacific Distribution Co. Ltd. (Tel +66 (0) 81 8024844 email: asiapacificdistribution@gmail.com

DSCN3872World Class Wines Co. Ltd. (Tel: 02-682-3300 ~ Email: wine@wine.co.thDZ Wine 2D Z wines 1DZ Wine

Good Wine NowGood Wine Now (tel.+66 2 579 8350)

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Four Seasons Hotel Hangzhou – China

December 12th, 2010

Four Seasons Hangzhou

Four Seasons Hotel Hangzhou at West Lake. In China’s most picturesque setting, Four Seasons reveals an intimate lakeside village, melding centuries of tradition with chic contemporary style. Convenient to business and shopping, discover a tranquil enclave, woven with ponds, streams and lagoons. Experience the gentle spirit of Chinese hospitality in exclusive private dining rooms and resort-style recreation, including two swimming pools and a cutting-edge designer spa. Deftly sophisticated Four Seasons care instills confidence and delight.

Four Seasons Hotel Hangzhou at West Lake

ROOM TYPE:

Lagoon Suites
Lagoon Suites are corner suites offering a king bedroom with separate living area, a 14 square metres (150 square feet) terrace offers extended views. Lagoon Suites are 130 square metres (1,399 square feet).
Lake Suite
This 140 square metres (1,506 square feet) corner suite offers fantastic views of picturesque West Lake and landscaped gardens from a 23.5 square metres (253 square feet) terrace.
Garden Villas
Perfectly secluded at one end of the Hotel, a magnificent three-bedroom Garden Villas each feature a private swimming pool and landscaped garden, offering larger families, groups of friends or private gatherings space to relax and entertain.
Presidential Villa
Located at one end of the hotel, the Presidential Villa is a magnificent three-bedroom villa featuring a private swimming pool and landscaped garden, making it ideal for larger families, groups of friends or private gatherings.
JIN SHA: At the heart of Four Seasons Hotel Hangzhou at West Lake will be Jin Sha Restaurant, a dining experience that promises to keep local gourmands coming back for more, and travelers from afar recommending it to friends. Featuring exquisite Shanghainese, Cantonese and classical local cuisine presented by an attentive Four Seasons staff, Jin Sha will be a lively bar for pre-dinner drinks and a chic restaurant suitable for business meetings and social occasions. There are eleven private dining pavilions that allow guests to entertain discreetly. Terraces afford lagoon views and willow-veiled glimpses of West Lake, enhancing a truly memorable dining experience.
WLB: Short for West Lake Bistro, WLB is a comfortable, all-day restaurant serving both Asian and Western cuisine. Relax indoors in bright interiors, or outdoors on a terrace overlooking the swimming pool and enchanting West Lake. Discover delicious options for breakfast, lunch and dinner.
Four Seasons Hotel Hangzhou at West Lake
LOBBY LOUNGE: Nestled beside the front reception area in a comfortable and welcoming setting, the Lobby Lounge is the perfect place to meet or relax. Traditional tea service highlights Hangzhou’s famous green tea, Longjing.
THE BAR: Offering a dynamic atmosphere, The Bar is an appealing destination for drinks and entertainment. The menu presents a varied selection of premium liqueurs and champagne.
24 HOUR IN-ROOM DINING: Four Seasons In-Room Dining is a fine-dining experience within the comfort and convenience of your guest room or suite. Choose from an extensive menu – day or night – that is ideal for timezone-hopping travelers and impromptu meetings, or for quiet, private dining. It is available 24 hours a day.
DESIGN CONCEPT: One might imagine that Four Seasons Hotel Hangzhou at West Lake has been there for a very long time, because although it’s newly built, it adheres to a traditional regional style known as Jiang Nan. Characterised by pagoda-like peaked roof pavilions linked by walkways through carefully landscaped water gardens, Jiang Nan was popularised during the Song, Ming and Qing dynasties. The colour palette features white walls, black tiles, gray rocks and red columns in harmony with natural greens and browns, and blue sky. The use of water features such as lagoons and streams allows for cooling in hot weather. The small scale of Jiang Nan gardens provides an intimacy and connectivity with nature as bamboo represents forests, and rocks are reminiscent of walking in quiet valley riverbeds. It’s a style that encourages a feeling of unity with one’s environment, an elegantly calm existence sought by emperors, and travelers, for centuries.
With its gardens, lakeside setting and resort-like amenities, guests may imagine they are in a country club, rather than an urban hotel just minutes from business, shopping and cultural attractions.

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Tracking Numbers Used as Marketing Tool – Sweden

December 10th, 2010

skanemejerier

Skånemejerier is a relatively small diary producer based in southern Sweden. It has a long local history and was always able to operate without much competition. That changed a few years ago, when a larger, national diary producer set its eye on southern Sweden, pricing its products aggressively to capture market share. In response, Skånemejeriet is trying to revive its relationship with its customers by stressing its local roots and connections to the community. To that end, it created a web page and an iPhone app; both allow customers to enter numbers from a milk carton’s date stamp to learn about the local farmer who produced the milk.

The numerical code used to relay information to consumers is the standard tracking stamp that the company already used. So for the cost of building an iPhone app and a online application, the company is able to give customers that still-made-here feeling, helping it compete with larger national brands. One to apply to your own (local) food or beverage business?

Website: www.skanemejerier.se/sv/Mjolkgardar/Bonden-bakom-mjolken-i-mobilen/
Contact: www.skanemejerier.se/sv/Kontakta-oss/

Springwise

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Alain Ducasse’s Iphone App

December 9th, 2010

alain-ducasse-iphone-app

August peripatetic and multi-Michelin starred (18, on last check) chef Alain Ducasse just joined his “friends” (and by friends we just mean people who also deal with food, not friends as in, “Salut Tyler, let’s watch football. You bring the dip!”) Tyler Florence, Jamie Oliver, Nigella Lawson and Martha Stewart, in launching an iPhone app.
Ducasse’s includes all his restaurants and inns, the ability to book tables at them (though sadly no discounts for booking through the app) and a section called École de Cuisine Alain Ducasse about his school in Paris. As of yet there are no recipes there but word is that’ll be in the 2.0 release. The app is free — as opposed to those of Florence, Lawson, Oliver and Stewart — which is funny because, chances are, if you are looking to eat at Louis XV — Alain Ducasse, 99 cents isn’t going to kill you. Ducasse will be in town — New York City town — this Sunday, December 12, at the Wired Store from 5pm to 7pm to celebrate the launch of the app and….sign iPhones.

Chef Alain Ducasse now joins the ranks of: Tyler Florence, Jamie Oliver, Nigella Lawson and Martha Stewart, in launching an iPhone app.

Ducasse’s includes all his restaurants and inns, the ability to book tables at them although, no discounts for booking through the app, so what is the point? A section called École de Cuisine Alain Ducasse about his school in Paris. As of yet there are no recipes, but word is that there will be in the 2.0 release, and in reality this is just an advert for his cooking school. In any case, the app is gratis which, is not the case of those from Florence, Lawson, Oliver and Stewart.  In reality though, it would be just a mere bagatelle for diners of Louis XVI in Monaco to buy the Ducasse App at only $0.99. Mr. Ducasse will be in New York City this Sunday, December 12, 2010 at the Wired Store from 5pm to 7pm to celebrate the launch of the app and….sign iPhones.

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WIFI in Japanese Taxis Denoted by DoCoMo Red Sticker – Tokyo

December 8th, 2010

(image credit: DoCoMo Japan)

There are many ways to get around Tokyo, although for visitors taxis usually come at the bottom of that list. Drivers rarely speak English and, compared to the rest of the world, they’re quite expensive (about $8 to start, going way up from there). If you happen to land in one they are impeccably clean and sophisticated, that sophistication getting a boost now by DoCoMo. Eight hundred twenty impeccable black sedans for hire in Tokyo will be outfitted with WiFi, freely available to customers in the back seats. One hundred of the cars will even have Sony PSPs available in the rear as well, which is odd as most everyone in Tokyo has one. These specially equipped taxis can be identified by the red DoCoMo WiFi stickers on the doors, so don’t accept anything less, no matter how late you are for dinner in one of the many Michelin starred restaurants or late night ramen shops available in Tokyo.

Akihabara News
NTT DoCoMo

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Four Seasons Hotel Singapore: Seasons Greetings

December 7th, 2010

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Four Seasons Hotel Singapore
190 Orchard Boulevard, Singapore, 248646
Tel. (65) 6734-1110
Fax.(65) 6733-0682

Four Seasons Hotel Singapore is an oasis of calm just five minutes from the financial district, Four Seasons is around the corner from Orchard Road – Singapore’s Fifth Avenue – and features the exclusive Club at Four Seasons, with the country’s only air-conditioned tennis courts.

154804_474604887727_209433647727_5614794_3375795_sFour Seasons Hotel Singapore presents the most famous producer of northern Rhône Valley wines in France E. Guigal; Cotes du Rhone Rouge 2006 and E.Guigal Cotes du Rhone Blanc 2009. Since 1946, the Guigal family, from northern Rhône, are making these exquisite examples of delicious, full yet fruity wines that will enhance most dishes served at the hotel’s restaurants during this festive season. Experience the taste of these two well-rounded wines at Four Seasons Hotel Singapore throughout the month of December!

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Seasons Greetings, Four Seasons Hotel Sydney – Sydney, Australia

December 6th, 2010

Sydney Four Seasons

Celebrate in Festive Tradition at Four Seasons Hotel Sydney

It’s the most wonderful time of the year and the chefs at Four Seasons Hotel Sydney are busily preparing a smorgasbord of sumptuous traditional festive season fare.

Treat your loved ones to a lavish five-course Christmas lunch or dinner created by Kable’s Restaurant Chef, Jeffrey De Rome.  For $199* per person, celebrate with a menu of duck rillette, home-smoked salmon, roast turkey with chestnut and apple stuffing and home-made Christmas pudding.

Or count down to 2011 in Kable’s while enjoying a six-course New Year’s Eve dinner for $240* per person.  Sip Champagne and indulge in lobster caviar cannelloni, pan-seared scallops with raisin, hazelnut and cauliflower, eight treasure quail and beef tenderloin with dauphine potato and bordelaise sauce with textures of chocolate to finish.

For those looking for a more casual affair, why not ring in the New Year with a three-course dinner for $120* per person at The Café by Kable’s. Spoil yourself with delectable dishes including pan-seared scallops with raisin, hazelnut and cauliflower, pan-roasted mulloway with light crab broth and scampi beignets and a luscious chocolate frivolity with chocolate dacquoise and hazelnut crunch.

Known for its classic cuisine using locally-sourced fresh Australian produce and offering impeccable service that anticipates your every need, Kable’s is one of Sydney’s most highly-regarded, fine-dining experiences.

Located on level two of Four Seasons Hotel Sydney and accessed from the hotel lobby’s grand sweeping staircase, Kable’s offers an elegant, contemporary setting and a relaxed yet vibrant atmosphere.

For Christmas and New Year’s Eve bookings contact Restaurant Events Coordinator, Jean Girdler on (+61 2) 9250 3306.

*Children between 6 and 12 years old dine for half price.

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Gael Greene Blasts Trader Joe’s – New York

December 5th, 2010

Trader Joe's

According to Gael Greene, and after a visit to a branch in her neighborhood, the former food critic for NY Magazine had this to say, “Trader Joe’s was a shock to me. It’s clean. It’s roomy. It doesn’t feel crowded… You can’t smell anything cooking or get a big whiff of coffee beans in the grinder. Germans from California? What do they know about New York? The store is so generic it doesn’t have babka or black and white cookies.” This quote from “the insatiable” drew some nasty fire from certain readers on other blogs that in my opinion were unwarranted. Everyone has a right to voice their opinion without having to deflect snide, cutthroat remarks from people with obviously . . . little to no upbringing.

Following is a link to an interesting read on the secret world of Trader Joe’s:

http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/

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Legendary Elaine’s Restaurant Owner, Elaine Kaufman Dies – New York

December 4th, 2010

Elaine Kaufman DiesElaine’s was admittedly not serving the best food in town although, there was always the bar; writers, actors and others in the know congregated at Elaine’s for years, and she and the saloon were so much a part of the New York City scene. She controlled it with an iron fist, and customers today must be wondering if it will be able to survive without her.

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