Maldives: Amazing Anantara



I am not a  beach person, until the October vacation to the Maldives made sure that I was.  Sugar-like sized sand granules, soft and yet hot to the feet; over-water villas perfectly laid out; world class accommodations; and hospitable service changed my attitude about beaches.  The experiences are etched in my mind and heart.  Anantara Kihavah was simply amazing.



Overwater Villas- Anantara Kihavah

One could walk 100 meters off the shore and still be knee deep, making snorkeling very easy and fun.  The turquoise colored water is warm, there is lots of sea life, and the weather is sultry hot and humid.  The undulating waves, lifted my body to where I was tip toeing on the sand each cycle of waves passing.  The rhythm of the waves were mesmerizing and meditating.  The wind whispers in the late morning and late afternoon. 

The staff was friendly and anticipated our needs.  I won't forget Chefs Sam & Wig (from Toronto & Thailand respectively) greeting good evening and chatting the meals' menu, ingredients, and preparation with us at every dinner.  We welcomed their visits because we love to talk food.  The wait staff, hired from all over the world (Maria, Pawan, Benji, Liz, Angeline, Michelle, Julius, Jerry, Noo, Laurent, and Erlito) knew what we liked and had our food & drink (non-menu 'specials') ready at our moments request.  Housekeeping staff kept our room clean (sand free) and amenities (exotic fruits of mangostine & lychee) filled.  There were friendly waves of hello, good day, and good evening.



Hello from the Maldives

On a visit to experience the local community, a twenty-five minute boat ride off the resort, to the island of Kudarikilu Madharusa, anchored a three hundred year old  Banyan tree, older than the United States have been united.  There were political banners of two parties trying to persuade the locals to vote their party.  The Maldivians greeted us with smiles and shy waves, and laughter & giggles came from the children.  There was a local museum- founded and curated by a Maldivian professor- that was filled with Maldivian artifacts.  The professor was also the local business man who owned the souvenir store where he led us after the museum and island tours.

The 300 year old Banyan Tree

One of two underwater restaurants in the world is located at Anantara Kihavah named 'Sea'.  Underwater and enclosed in an air condition room with floor to ceiling windows, and where the humans are the 'fish' of the aquarium-like room because the sea life creatures peer inward, is cozy and elegant at night.  A wine tasting of Antinori Estates Wine (owner of Stag's Leap Wine Cellars) accompanied the dinner (roasted venison and foie gras, amuse bouche of miso glazed scallops and roasted fig; pan seared duck; risotto with brie and marinated lobster; lobster thermidor and wild mushrooms; and finally a clafoutis dessert topped with sauces of berries and dark chocolate).

'Sea" Underwater Restaurant

Antinori Estates Wine & an elegant dining experience

What's really cool are the glass bottoms in the tub, outside and inside shower areas, and the toilet area.  One can see the fish swim by as one does one's business.



Glass bottoms


The Villa # 237 was perfectly laid out and spacious for two.  Open the sliding doors at the side of the king size bed and there's the infinity pool- cooling and refreshing from the high afternoon humidity.  Or walk through the second set of wood framed glass sliding doors to the outside patio where the swinging bed is, and there's the wood stairs leading to the Indian Ocean; and where the laying area with towels and umbrella await at the foot of the infinity pool.



Villa #237



Indian Ocean view

This place is a gem to celebrate a 10th year wedding anniversary.  Bring your 50 SPF sun block, sunglasses (swim suit is optional), and appetite; and you'll end up leaving your stress on the island when you regretfully have to leave.  Take the air taxi that has the least amount of stops to and from your island resort. The Maldives:  Anantara Kihavah's staff and location are unforgettable. 





Sun, sand and yatcht



Clear Ice Ici!

Some time ago, a few of my co-workers and I dined at a Michelin-starred steakhouse in Cupertino, CA.  The dinner was sponsored by a computer vendor.  Before dinner, we gathered at the bar and had pre-dinner drinks while we waited for the other co-workers to arrive.  When all were present, we were led to our table.  Fast forward to the dinner table.

The lull between the time the group finished the mouth watering dinner and the time before the dessert was served, one of my co-workers ordered a bourbon on the rocks.  When the wait staff brought the drink, it was in a bourbon glass and inside was a large ice cube, taking up most of the space.  The bourbon was an amber-brown/copper color.  Oh, and that ice!  It caught my attention.  Why?  It was big, and it was so clear.  The cube was about 2"x 2"x 2" (5cm x 5cm x 5cm) - so cool, so sexy and so clear.

I wanted to ask the staff how they got the ice cube so clear.  Maybe it was made with a $6,000 ice making machine?  I passed asking.  I was still impressed.  I wanted my drink and ice to look just as classy when I made it at home.  One would think that making ice so clearly would be easy.  I found there is a science to making clear ice.




Fine Champagne cognac ready to sip & enjoy.  Drink responsibly.  Don't drink & drive!  Ice Ici!  Ice Here!

I experimented before searching the internet on how to make clear ice cubes.  I was impatient.  I started with filtered tap water; poured it gently into an ice tray (a BPH free & flexible one); covered it with plastic wrap; and placed it in the freezer.  Twenty-four hours later, I unmolded the cubes.  They were large, firm and somewhat clear (except for the cloudiness in the middle of the ice cube).  It was clear at the outer portion of the ice cube.  It wasn't as clear as I hoped it would be.  Not that simple as it turns out.

Still eager and determined, I searched the internet and found two links that caught my attention.  I typed in the browser:  ' how to make clear ice cubes'.  The first link I delved into was "clear-ice.net" and the second from YouTube: "Making clear ice from better cocktails at home".  Both sites provided information to start again.



Using filtered tap water, I filled the ice tray; placed the tray in a rectangular lunch cooler (about 5 quarts/4.75 liters); filled the cooler with water around the ice tray and just below the lip of the tray.  I placed the cooler, with tray inside, into the refrigerator's freezer - uncovered.  I let it set for about twenty-eight hours.  After, I carefully removed the ice-tray from the cooler, the block of ice surrounding the tray too.

Just out of the cooler.  The block of ice surrounding the tray helped insulate the sides, making the freezing to come from the top.  Carefully chip away the surrounding block of ice, freeing up the ice tray.

The science of making clear ice-cubes is that the insulation around the sides and bottom of the ice tray forces freezing from the top instead of  all around the ice tray.  The oxygen won't collect in the middle as the freezing moves towards the center when it freezes in all directions; but the oxygen is forced downward freezing from the top only.  The ice cubes froze clearly!

Just out of the ice tray.  Wait five minutes before pouring the drink on the cubes.  The ice cube will crack.

Tempered ice cubes - Five minutes

Why make ice like this?

     It's dense because the water freezes slowly.

     It's cool looking, classy and large.

     It melts slowly, and

     It won't water down the drink as fast as regular ice cubes.



Magnifying glass-like characteristic

A tempered ice cube with sparkling water



FIRST TIME TOMATO GROWER & MAKING A CAPRESE SALAD

I found some tomato seeds on the cutting board. My wife sliced an heirloom tomato for a salad and didn't wipe off the cutting board. I wondered, "Can I grow tomatoes from seeds harvested from a store-bought tomato? It can be done! Heirloom tomato seeds are not patented and are open to open pollination. One must pick out the best looking tomato in the bunch- nice color, plump and symetrical.

The seeds collected from the tomato is fermented for about ten days in a container filled with water and covered with air holes in the lid. After the first few days, the seeds and water contents are shaken and stirred. It should become a little moldy and smelly. It's working- the seeds are fermenting. After the two weeks or so, they are rinsed in a strainer and dried on a paper plate. If the seeds are fermented too long, they will bloom and break down. Once dried, they can be stored for a few years, but they can be planted straight away.

Planting the seeds take some planning and timing, where they can be planted after the last frost of the season. Start the seeds indoors until they are ready for outdoors.













Tomato plants need lots of direct sunlight and lots of water. Keep the water off the leaves. I started the seeds in a milk carton and gradually re-planting them in bigger containers, until finally in a five gallon bucket with holes drilled at the bottom; or better yet, re-used planter containers.













Water the plants from the bottom every other day or when the water is no longer visible. When the plants are bigger, they need about 3-5 gallons per week. I used organic produce food per the instructions on the box.














If there is rain or threat of rain, I cover the plants with a clear garbage bag. It keeps the rain of the leaves and works like a greenhouse.














(re-used planting pots and bucket with holes drilled on the bottom)

After about six month, the tomatoes are ready to pick and eat.

Here's a simple Caprese Salad:













Use organic: Heirloom tomato (picked from the patio), fresh basil leaves (from the patio garden too). & Fresh mozzarella cheese, olive oil, salt and pepper.















Wash & dry the whole tomato before slicing. Slice the tomato on the equator (horizontal) about 1/4 inches. Make three slices. Slice the fresh mozzarella cheese about 1/4 inches. Make three slices. Wash and dry two fresh basil leaves. Layer the the ingridents starting with a slice of tomato, pinch of kosher salt and black pepper, the the slice of mozzarella cheese and basil leaf. Make another layer skipping the basil leaf. With the last layer, add the second basil leaf so it's on the top. Drizzle a tablespoon or more or less on the top. Enjoy!

Yes to Nobu!

Las Vegas, NV- Did I hear Las Vegas has more Michelin stars than San Francisco? Or that Tokyo has more Michelin stars than Paris? Nobu Las Vegas has two Michelin stars and are well deserved. They hang proudly above the sushi bar. The food is creatively presented, fresh and full of flavor. The service is attentive and not in your face. Our server, Roy, was very knowledgeable in the types of sushi and fish; and how the dishes were prepared and served.

The decor is pleasant to the eyes.

One of Nobu's signature dishes. The wild yellowtail (Kampachi) with Jalapeno

The other signature dish, the three day marinated miso Cod. It's so delicate.

The traditional unagi (eel), uni (sea urchin) and saba (mackerel)

Barracuda sushi

Two Michelin stars above the sushi bar.

The background music is hip and modern; and there is a buzz in the voices of the diners. Everyone is having fun. Nobu is a place if one is craving the best sushi, wait? if one is craving fine Japanese fushion cuisine with a Peruvian twist.

Facing the lobby one will see bamboo shoots; and in the center of the restaurant, one will see three Aspen trunks with wooden 2 by 4s branches emulating a meal under an Aspen tree.

Uni with quail egg & abalone sushi

Sushi hands

Nobu's sushi bar

Executive chef's signature dessert. Chocolate crunch.

Pierre Gagnaier's Twist

Las Vegas, NV Oct 2010

Gentlemen, if your looking to impress your significant other with other than your good looks or money; and Ladies, if you're wanting to to spend time with your significant other at a very fine dining location, then hint (demand) that you want to experience Pierre Gagnaier's Twist. It's located on the 23rd floor sky lobby in the elegantly serene Mandarin Hotel, smoke and gaming free. What a relief from all the slot machines bells, whistles, and ringing.

My wife and I celebrated our special occasion as we dinned under sphere shapped stars, had a night view of the Las Vegas strip, a romantic dinner, and had a wonderful time.


The amuse bouche of sesame bread sticks, tuna foam and shrimp chips were playful and interactive. It was the prelude to the tasty and unique canapes, organic tomatoes, mini puff pastries and Jack Daniels and Guinness gelee shots.

There was an offering of three types of breads: I chose the french baguettes, my wife had the walnut bread.

We looked through the 44 page wine list. Turning the delicate silk-like pages, we found very fine selections of varying styles and price ranges. We chose our wine and the sommelier asked if we wanted it to have it decanted. "Sure", we replied. Out came the bottle, label turned toward me. It matched our selection. A few moments later, the wine and decanter came out. I call it the swan decanter - long neck stem and curved body. Very cool.

The Napanook 2005 Bordeaux blend from Dominus Estate and the swan shaped decanter. Sneaking in the picture is butter of Normandy (sea salted and unsalted).

Foie gras marbled with fig

Pierre Gagnaier fully deserves his Michelin stars. His creations are classically french prepared with a twist of modern fushion- Foie with fig marbling, Jack Daniels and Guinness gelee shots, broccoli and cauliflower intermezzo, and basil ice cream.

Hamachi on a bed of veggies

Langoustine grilled and three sauces

Langoustine

Langoustine tartare and nori slivers on a bed of solid ice

Langoustine mouseline

Langoustine gelee

Seared cod

Broccoli, cauliflower granite intermezzo

Seared deer (venison)

Wild mushroom and micro greens

Rack of Lamb with reduce au jus

Mashed potato with horse radish and lettuce leaf

Lamb salad layered with tomato, basil and micro greens

The first of five desserts, cassis in martini glass

Peaches and nuts with vanilla ice cream

Red bean with flavored shaved ice

Basil ice cream and cookie with raspberry sauce

Chocolate cake with vanilla ice cream and cookie crisp

And more!

On the front page of Pierre Gagnaier's menu, he says, "Cuisine does not measure itself in terms of tradition or modernity. One must read in to the tenderness of the chef."

Chef Gagnaier's creations are traditional and modern with his own touch. One can taste and measure the delicate nature he takes with his creations by what the pallet is screaming, "More!"