Super Chef's

KOJAWAN Bar, Restaurant and Art Gallery It’s Like Life On Mars and Purple Rain

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Something amazing has just landed in the UK from another planet, right in the heart of London, near Park Lane. It’s called KOJAWAN. It’s a bar, restaurant and art gallery so unique that it’s hard to describe. Imagine if David Bowie and Stanley Kubrick got together with a few of their mates from Hollywood and decided to create the ultimate show: “Life on Mars remix 2016” but this time staged in an Asian metropolis.

This show goes on everyday from the rooftop of the Hilton Metropole, in a spectacular space serving wacky cocktails and delicious food by top chefs Bjorn van der Horst and Omar Romero. KOJAWAN is filled with cool pop art from Tokyo, Seoul, LA, NYC and even Toronto from fellow Canadian Sean Danconia.

 

The spectacular interiors have been conceived, designed and curated by London-based artist and designer Henry Chebaane into a retro-futuristic universe: a deliberate hybrid of genres, showing urban Asia like never before: part science fiction film set, part real-life pop music video evoking a kind of Andy Warhol’s’ silver factory for the 21st century.

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The Peasant Table A Night Before The State Dinner At The White House For Canadian PM

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Night before going to a State Dinner for the Canadian Prime minister a first in nineteen years, The Peasant Table was the perfect spot to go chill with friends and owner Boris Babić, chef  Lukas Vyhnal and bartender Sarah .

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When you are in your hometown for a few days it’s always a good idea visit all your friends and most of mine in Toronto own, or are chefs in some cool spots in Toronto.  The Peasant Table was a good call, casual, chill, easy-going, great drinks, warm vibe which was perfect before departing to Washington DC for the State Dinner for Canadian Prime minister Justin Trudeau.  Casual before black tie with great food is the way to go.

 

The chef started us out with a great starter dish and it is perfect with wine, cocktail or beer, it’s the house dish, Cod  dunked in squid-ink batter and quickly fried, then served with a smoked paprika aïoli, This was awesome.  Light, full of flavor, but then that is what is to be expected from chef Lukas.

As my friend Lauren started to share some stores about Justin Trudeau’s dad, the chef sprang on us another delight, burrata with red wine–poached pears and crispy prosciutto splashed with vincotto and honeyed truffle oil, with really taste toasted bread.  Meanwhile Sarah working at the bar, served up some whiskey blended cocktails which went down too smoothly.

The Peasant Table and everyone there makes you feel like you are sitting at a kitchen table at home, and it is a home away from home.

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Chef Ragnar Eiriksson of DILL restaurant in Reykjavik through the lens of David Bowie Film photographer Vivian Lynch

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Love him David Bowie and love his music – chef Ragnar Eiriksson

 

The acclaimed Icelandic chef Gunnar Gíslason’s award-winning Dill restaurant in Reykjavik was recently visited by Vivian Lynch the official photographer of the film David Bowie Is Around The World.  Here she captured chef Ragner Eiriksson and got the scoop of what’s going on at this hot spot and with its owner chef Gunnar Gíslason.

Firstly chef  Gunnar Gíslason is relocating to New York City,  to team up with Danish food entrepreneur Claus Meyer to launch a Nordic fare the first such venture by Gíslason and Meyer.  As the fame of Dill restaurant goes far beyond Iceland if you are not planing to make it to Iceland then the New York spot will be the ‘it’ spot and that will make David Bowie, Iman, Taylor Swift and lovers of food very happy.

But what of Dill in Reykjavik you ask? It will continue to serve its highly creative, savory and esthetically pleasing dishes. As current sous chef Ragnar Eiríksson  who is a life long David Bowie fan! “Love him, and love his music” said the soft spoken, talented chef from South Iceland.

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What’s cooking with Chef Vineet Bhatia? A lot fun with food at Qatar Airways

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Chef Alberto Annarumma of Amalfi rocks out the David Bowie menu

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David Bowie Menu

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Chef Alberto Annarumma is the man you want to go see when you visit the Amalfi coast of Italy.  David Bowie Is Around The World film is just that, it takes you around the world so you can discover talented people with flair.  Now David Bowie may be skinny, but trust me when I tell you he can eat and loves food.  Chef Alberto has prepared a menu to dazzle you, and you will meet him in the film but for now let us share with you his menu with each dish paired with a Bowie tune in Italian and English.  Visit the Chef at his site at Chef Alberto Annarumma  where you can get some good ideas of what you may want to rock in the kitchen. Please follow the chef who rocks on his Twitter.
 
 
 

Il cibo spesso è associato alle dolci melodie della musica classica ma la mia mente ha fatto un viaggio superlativo e ha accomunato alcune delle più belle canzoni di David Bowie alla mia cucina talvolta trasgressiva e coinvolgente come la musica Rock
 
 
                      Più Rock che Roll Menù For David Bowie film
                                                       Aperitivo
                 Macaron ai semi, salmone affumicato e mascarpone al lime (Absolute beginners)
                                                       Antipasto
Gambero rosso di Mazzaro marinato, panna agra, olio all’aneto e granita alle arance tarocco e melograno (Space Oddity)
Capesanta croccante, topinambur, uova di Pesce volante Wasabi (Rock ‘n’Roll Suicide)
Crema di spinaci, pralina di Parmigiano fritto (Changes)
                                                           Primi piatti
             Riso mantecato, burrata, cime di rapa, foie gras arrosto, cipolla, anguilla affumicata (China Girl)
Spaghetti alla chitarra, cacio, pepe e ricci di mare (Wild is the Wind)
                                                          Secondi
                                  Piccione, mirtilli, camomilla e zucca (Rebel Rebel)
                                 Pluma di maialino iberico, pesto di pistacchi, e pak choi (Under Pressure)
                                                      Dessert
                                 Mousse al cioccolato bianco, lime, finocchi e fava di tonka (Sweet Thing)
                                                     Petit four
                           Piccole coccole finali (Ashes to Ashes)
 
Chefs Who Rock Menu
 
 
 
                                                    Aperitif
             Macaron seeds, smoked salmon and mascarpone lime (Absolute Beginners)
                                                       Appetizer
          Marinated Red shrimp of Mazzaro, sour cream, dill oil and orange granita tarot and pomegranate (Space Oddity)
Crunchy scallop, Topinambur, eggs Flying Fish Wasabi (Rock ‘n’ Roll Suicide)
Creamed spinach, Parmesan fried praline (Changes)
                                                           First courses
                        Risotto, burrata, turnip greens, roasted foie gras, onion, smoked eel (China Girl)
                    Guitar spaghetti, cheese, pepper and sea urchins (Wild is the Wind)
                                                          Main courses
                                      Pigeon, cranberries, pumpkin and chamomile (Rebel Rebel)
                                 Pluma of Iberian pig, pistachio pesto, and pak choi (Under Pressure)
                                                      Dessert
                    White chocolate mousse, lime, fennel and tonka bean (Sweet Thing)
                                                     Petit four
                               Small final pampering  (Ashes to Ashes)

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