Untitled Document Home
Chef & Hotel Profile
Publisher's Page
Gift Guide
Travel Adventures
Epicurean Events
Health Minded
Spa Baby Secrets
Sips
Book Bites
Culinary Coup
Sense of Style
Kids Kaleidoscope
Tinsletown Tidbits
Wheels
Radio Show & Links
Contact Us


CHEF/HOTEL BITES .  .  .

A place for inspiration:

On the trail of Chagall and Kandinsky at the Carlton Hotel

Guests at the hotel Carlton St. Moritz can gain inspiration from two great painters; Chagall and Kandinsky. The hotel’s two Junior Suites are dedicated to the Russian artists, and guests who wish to try their hand at artwork will be provided with a brush and easel by the hotel.

Expressionist wall paintings combined with remarkable pieces of furniture and plain linen curtains add the character of a playful and romantic painting studio to these luxurious rooms.

Interior designer Carlo Rampazzi, who reshaped the interior of the 5-star establishment in 2007, created a unique design for two of the hotel’s 60 Junior Suites and Suites. He wanted to give the impression that Kandinsky and Chagall had spent evenings painting in these rooms - for instance, guests can view one of Chagall’s favourite subjects, a painted Eiffel Tower. The extraordinary Junior Suites are among the most popular rooms at the Carlton Hotel and are often fully-booked weeks in advance. This is the ideal place for creative minds and those who love precision art. Guests staying in the Chagall or Kandinsky Junior Suites will be given free entrance to the Segantini Museum St. Moritz by the hotel.

Chagall Suite: http://en.carlton-stmoritz.ch/suites/chagall-suite

Kandinsky Suite: http://en.carlton-stmoritz.ch/suites/kandinsky-suite

Current prices: http://en.carlton-stmoritz.ch/rates

Segantini Museum St.Moritz: http://www.segantini-museum.ch/en

Reservations: +41 (0)81 836 70 00 or
info@carlton-stmoritz.ch

________________________________________________________________________

VIKING CRUISE ON THE DANUBE

HAVE A TASTE FOR SCHNITZEL IN AUSTRIA?

Guests aboard the VIKING NJORD will enjoy Weiner Schnitzel - This classic recipe comes to us from Austrian Master Chef Toni Mörwald, proprietor of Vienna’s Michelin-starred restaurants Relais & Châteaux. It is traditional, simple to make, and delicious. You can watch a video of Chef Mörwald and Karine Hagen preparing the dish together and then give it a try yourself. Wonderful to savor in Wein or to prepare at home for your own table.

AUSTRIAN WEINER SCHNITZEL by Master Chef Toni Morwald 

Relais & Chateaux, Vienna

Ingredients

Meat:
4 veal cutlets, 1/2-inch thick
Salt & pepper
Light oil (such as sunflower oil)
1/4 C flour
2 whole med-size eggs, beaten
1 C breadcrumbs
Melted butter and/or lard (a mixture of half and half is ideal) sufficient to cover your frying pan to a depth of 1/3-1/2 an inch

Potatoes:
Salt
1 1/2 lbs sm new potatoes
1/2 C butter
2 T fresh Italian parsley, finely chopped
Pepper to taste

Directions

Meat:
Gently pound veal cutlets with a meat mallet to make them very thin and flat, about 1/4-inch thick. (For ease of cleanup, you can place each cutlet between 2 sheets of plastic wrap or wax paper first; if you do not have a meat mallet, use a heavy pan.) Sprinkle flattened cutlets with salt and pepper and rub with light oil. Set up 3 shallow dishes, 1 with flour, 1 with beaten eggs and 1 with breadcrumbs. Coat each cutlet well first with flour, then eggs, then breadcrumbs.

In a heavy frying pan, melt butter and/or lard. Carefully place cutlets in pan. Melted fat must cover cutlets well. Do not crowd pan (cook 2 at a time). Agitate pan gently as meat is cooking to ensure cutlets do not stick to pan. When cutlets float in oil, breadcrumb coating forms a light, puffy crust around meat and will not retain too much of cooking fat. Cook 3-4 minutes over medium heat until cutlets begin to brown; turn over and cook another minute or 2 until both sides are golden brown. Remove from fat and place on a paper towel to drain. Salt finished cutlets lightly.

Potatoes:
Boil potatoes in salted water for about 20 minutes or until easily pierced with a fork. Drain and place them back on stove for a minute or 2, uncovered to steam. Peel, slice into small wedges and put in a serving dish. Melt butter and pour over potatoes; sprinkle with chopped parsley and pepper to taste.

Serve cutlets with potatoes and garnish with lemon slices. Goes well with a sweet white wine such as a muscatel.

Makes 4 servings.

__________________________________________________________________

NEW HOTEL FACE IN MALLORCA - PLAZA SANT FRANCESC

The 5-star hotel is located inside a restored and renovated 19th-century mansion, in the heart of the historic center of Palma of Majorca. The property has 42 rooms and suites, many with wood-beamed ceilings and covered verandas, as well as with original frescos and moldings.

located inside a restored and renovated 19th-century mansion on the magnificent Sant Francesc Square, in the heart of the historic center of Palma de Mallorca, the property has 42 rooms and suites, many with wood-beamed ceilings and covered verandas, as well as others that feature original frescoes and moldings.

The head chef’s creations are unpretentious yet never simplistic. Naturally, all of our dishes are prepared Simon Petutsching with the greatest of care and in keeping with all of the “rules” of fine cuisine. Located in the former stables of the palais, our restaurant can be reached directly from the street by way of the garden. Our cuisine is inspired by the culinary traditions of the Mediterranean with just a hint of modern flair.

Delicious culinary creations are served at restaurant “Quadrat” with al frescoe dining in the garden. Cocktails are mixed at the lobby bar and served in the courtyard. The rooftop features an impressive patio and pool with magnificent views over the city and provides guests with attentive service. The hotl offers wellness treatments and fitness options to make your Mallorcan holiday an unforgettable experience.

PLAZA SANT FRANCESC, 5
07001 PALMA OF MAJORCA
BALEARIC ISLANDS, SPAIN
INFO@HOTELSANTFRANCESC.COM
TEL: +34 971 495 000


2008
March 08 | April 08 | May 08 | June 08 | July 08 | August 08 | September 08 | October 08 | November 08 | December 08 | January 09 | February 09 | March 09 | April 09 | May 09 | June 09 | July 09 | August 09 | September 09 | October 09 | November 09 | December 09 | January 10 | February 10 | March 10 | March | April 10 | May 10 | June 10 | July 10 | August 10 | September 10 | October 10 | November 10 | December 10 | January 11 | February 11 | March 11 | April 11 | May 11 | June 11 | July 11 | August 11 | September 11 | September | October 11 | November 11 | December 11 | January 12 | February 12 | March 12 | April 12 | May 12 | June 12 | July 12 | August 12 | September 12 | October 12 | November 12 | December 12 | January 13 | March 13 | February 13 | April 13 | May 13 | June 13 | July 13 | August 13 | September 13 | October 13 | November 13 | December 13 | January 14 | February 14 | March 14 | April 14 | May 14 | June 14 | July 14 | August 14 | September 14 | October 14 | November 14 | December 14 | January 15 | February 15 | March 15 | April 15 | May 15 | June 15 | July 15 | February 08 | January 08

2007
December 07
| November 07 | October 07 | September 07 | August 07 | July 07 | June 07 | May 07
April 07
| March 07 | February 07 | January 07

2006
Dember 06
| November 06 | October 06 | September 06 | August 06 | July 06 | June 06 | May 06
April 06 | March 06 | February 06 | January 06

2005
December 05
| November 05 | October 05 | September 05 | August 05 | July 05 | June 05 | May 05
April 05 | March 05 | February 05 | January 05

© 2008 Bonnie Carroll, All Rights Reserved