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Seven Stars and Stripes® Award Cuisine
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Next up the Jumbo Cheese Ravioli w/Sage Cream arrived offering authentic house made raviolis stuffed with fresh ricotta cheese and topped with a savory fresh picked flavor of a sage cream sauce. Shrimp Cocktail with Bloody Mary Cocktail Sauce presented plump juicy jumbo shrimps and...
 		 Christopher Cappello - Oheka Castle Restaurant - New york - USA :
Next up the Jumbo Cheese Ravioli w/Sage Cream arrived offering authentic house made raviolis stuffed with fresh ricotta cheese and topped with a savory fresh picked flavor of a sage cream sauce. Shrimp Cocktail with Bloody Mary Cocktail Sauce presented plump juicy jumbo shrimps and...
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An annual favorite of ours Caspian Treasure continued to exemplify the attention paid to quality and freshness of the salted pearls of the various sturgeons. The caviar’s magical fragrance when holding a small dollop on a caviar spoon close to the mouth only enhances the luscious savory succulence once it is placed on the palate...
 		 Alexey Kostichkin - Caviar Bar [2009] - St. Petersburg - Russia :
An annual favorite of ours Caspian Treasure continued to exemplify the attention paid to quality and freshness of the salted pearls of the various sturgeons. The caviar’s magical fragrance when holding a small dollop on a caviar spoon close to the mouth only enhances the luscious savory succulence once it is placed on the palate...
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The grandeur that was once prevalent in Czarist Russia manifests itself in the decorative interior of the L’Europe Restaurant located in the Grand Hotel Europe. The restaurant is laid out as if one is dining in a theatrical or operatic venue, with tables located in what would be the ‘audience’ section leading up to...
 		 Alexey Kostichkin - L'Europe [2009] - St. Petersburg - Russia :
The grandeur that was once prevalent in Czarist Russia manifests itself in the decorative interior of the L’Europe Restaurant located in the Grand Hotel Europe. The restaurant is laid out as if one is dining in a theatrical or operatic venue, with tables located in what would be the ‘audience’ section leading up to...
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The next course consisted of “Lady Curzon” with Suckling Pig and Lemon Crème de Blanc, with the emphasis on balance since there were plenty of contrasting flavors laid down with Indian spices but tempered caramelized onions and crème. Sommelier Sven Selvnik seemed to have a handle on his pairings to...
 		 Tõnis Siigur - Restaurant Stenhus [2009] - Tallinn - Estonia :
The next course consisted of “Lady Curzon” with Suckling Pig and Lemon Crème de Blanc, with the emphasis on balance since there were plenty of contrasting flavors laid down with Indian spices but tempered caramelized onions and crème. Sommelier Sven Selvnik seemed to have a handle on his pairings to...
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Style and romance aside, we eagerly anticipated Chef Thomas’s eclectic interpretations of Mediterranean fare, pure and instinctive yet designed to enliven your senses. To begin with an amuse bouche of bite sized Hors d'œuvres arrived at the table...
 		 Tomas Sysel - Aquarius Restaurant - Prague - Czech Republic :
Style and romance aside, we eagerly anticipated Chef Thomas’s eclectic interpretations of Mediterranean fare, pure and instinctive yet designed to enliven your senses. To begin with an amuse bouche of bite sized Hors d'œuvres arrived at the table...
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The Appetizer Course was very much in keeping with my passion for Far Eastern Cuisine. We were served pan seared freshly imported 'Ahi Tuna' rare on the inside and…
 		 Naim Bellan - Giraffe Restaurant - New York - USA :
The Appetizer Course was very much in keeping with my passion for Far Eastern Cuisine. We were served pan seared freshly imported 'Ahi Tuna' rare on the inside and…
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Once inside this beautifully decorated venue, all eyes are quickly drawn to the bright white state-of-the-art open kitchen, glowing open hearth stove, and the adjacent counter top display of large fresh rainbow colored fish from the Mediterranean...
 		 Peter Spyropoulos - LIMANI Restaurant - Long Island - New York :
Once inside this beautifully decorated venue, all eyes are quickly drawn to the bright white state-of-the-art open kitchen, glowing open hearth stove, and the adjacent counter top display of large fresh rainbow colored fish from the Mediterranean...
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To dine at Dubbesi is to experience a fascinating mix of culinary influences dating back to Greek, Moorish and Roman occupations of Sicily. Executive Chef Salvatore Barbara's deft handling of this treasure trove of inspiration has made for a lovely dining experience at Dubessi amids…
 		 Salvatore Barbara - Dubbesi [2009] - Sicily - Italy :
To dine at Dubbesi is to experience a fascinating mix of culinary influences dating back to Greek, Moorish and Roman occupations of Sicily. Executive Chef Salvatore Barbara's deft handling of this treasure trove of inspiration has made for a lovely dining experience at Dubessi amids…
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But we were here to sample the much-touted passionate cuisine of Chef Eric Chavot. So we began with a golden yellow aperitif of Gosset Brut Excellence NV, setting the stage for the dégustation menu…
 		 Eric Chavot - The Capital Restaurant - London - UK :
But we were here to sample the much-touted passionate cuisine of Chef Eric Chavot. So we began with a golden yellow aperitif of Gosset Brut Excellence NV, setting the stage for the dégustation menu…
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And so we begin our 2008 sampling of Chef Winkler's modern expression of culinary balance. We enjoyed a few minutes at the bar with an authentic Bellini made with the perfect amount of white peach puree, before dinner. Looking around I noticed…
 		 Heinz Winkler - Venetian Restaurant [2008] - Aschau im Chiemgau - Germany :
And so we begin our 2008 sampling of Chef Winkler's modern expression of culinary balance. We enjoyed a few minutes at the bar with an authentic Bellini made with the perfect amount of white peach puree, before dinner. Looking around I noticed…
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Oheka Castle Restaurant
Next up the Jumbo Cheese Ravioli w/Sage Cream arrived offering authentic house made raviolis stuffed with fresh ricotta cheese and topped with a savory fresh picked flavor of a sage cream sauce. Shrimp Cocktail with Bloody Mary Cocktail Sauce presented plump juicy jumbo shrimps and...
 
Caviar Bar [2009]
An annual favorite of ours Caspian Treasure continued to exemplify the attention paid to quality and freshness of the salted pearls of the various sturgeons. The caviar’s magical fragrance when holding a small dollop on a caviar spoon close to the mouth only enhances the luscious savory succulence once it is placed on the palate...
 
L'Europe [2009]
The grandeur that was once prevalent in Czarist Russia manifests itself in the decorative interior of the L’Europe Restaurant located in the Grand Hotel Europe. The restaurant is laid out as if one is dining in a theatrical or operatic venue, with tables located in what would be the ‘audience’ section leading up to...
 

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