M & M

By Dr. Michael Lim The Travelling Gourmet who meets up with an old buddy…

MICHAEL is Hebrew for ‘who is like God’ and St. Michael theArchangel drove Satan from Heaven. Baby-faced Michael Ginor of Hudson Valley Foie Gras has my name and is a good friend. Michael, 48, like myself wears many hats, and though born in Seattle,Washington state from Israeli expatriates, he volunteered to serve in the Israel Defense Forces in 1988 and did a tour on the Gaza strip in October 1988. Cheap Kosher foie gras in Israel inspired this ‘Sabra” to start HudsonValley when he returned to America.

We met recently at the 15^th World Gourmet Summit in Singapore where he was Guest Chef.

“The last time I saw you was in the desert in Arabia, Michael!”

“Yeah! Time flies..” was Michael’s reply with his trademark cheeky grin.

Then it was time for the WGS Masterclass at the STB Auditorium.

First recipe to be demonstrated was “LOLA” Crab Cakes. This New Orleans inspired  hors d’oeuvre is really simple to make and his healthy twist is that it is baked in the oven instead of being deep fried. 

Osso Buco Milanese was next. This is actually not a simple main course to make and you really have to be pretty good in the kitchen to make this delicious traditional Italian dish from Milan. My favourite place for this in Milano is Trattoria  Antico della Pesa. Not many know that evil Commie Ho Chi Minh stayed in what is the ristorante today when he was on the run from the French. The only thing simple about Osso Buco is the Gremolata or Italian herb mix with garlic, Italian Flat Leaf Parsley, lemon and orange zest and of course, salt & pepper to taste. Saffron Risotto was also featured and a fun time was had by all. As usual there were the usual asinine questions from what I like to call the ‘desperate housewives’ who despite all their questions plus frenzied & furious note taking, can never make it as a cook, much less a Chef. One look at their immaculately manicured and blood red varnished fingernails tell you those fingers have never chopped an onion before, and never will.

King sized Osso Buco!

The dessert was a “LOLA” speciality and I kid you not: this is a recipe for the trained Chef in a well equipped home kitchen or restaurant kitchen. For example you have to keep the 60% cocoa semi-sweet chocolate at 37 degrees Celsius (body temperature) and you need to make the Chocolate Espresso Paint for the garnish. You have to whip the heavy cream till soft ‘peaks ‘ form and so on…Need I say more. And…you need 24–Karat Gold leaf. The price of Gold is US$1588.76 todayso I don’t see many home cooks using it for a garnish. That said, this crunchy hazelnut choco-peanut butter bar is super-yummy but may not be so good for your svelte figure. What the hell, as my personal motto goes: Das Leben ist unbestimmt, iss erst den Nachtisch! –Life is uncertain so eat dessert first!

We chatted after the class over  Espresso coffee and  I asked Michael, ‘Did you name it after the song ‘Whatever Lola wants, Lola gets!”?’

LOLA Choco-Hazelnut Bar with 24 Karat GOLD!!

I was referring to his new non Kosher gourmet restaurant inNew YorkonMiddle Neck Roadcalled Lola.

“I dunno…It’s a nice name” was Michael’s candid reply. I chuckled and said, “I always think of the notorious Lola Montez myself…”

M & M

(The Travelling Gourmet is on the right)

My friend, brusque Peter Knipp joined us, so I practiced my German with him while he tried to practice his Mandarin with me!

I have been closely linked with the World Gourmet Summit since its inception 15 years ago and every year it gets bigger and better. Get the dates marked in your PDA for 2012 when it will be on in April to May. There’ll be more celebrity chefs, more Michelin Stars, more world class wineries and lots of FUN!

There is no love more sincere than the love of good food and great wines! Until we meet again Michael Ginor, hava na gila and Shalom! ENJOY! {:-)