Celebrity Cruises Heads To St. Barts

Just add items to create a watchlist now: Add The Dalmore Selected by Daniel Boulud The bottle: The Dalmore Selected by Daniel Boulud , $200 The backstory: We have celebrity chef-branded cookware. And celebrity chef-branded frozen pizza. Heck, theres even a celebrity chef-endorsed antacid . So, why not have a single-malt Scotch that bears a celebrity chefs name? That was the thinking when The Dalmore, a whiskey with roots going back to 1839, partnered with French-born, New York-based chef Daniel Boulud on this limited-release bottle (just 1,000 will be made available, sold through high-end wine and liquor stores as well as eventually through the chefs online store ). Even though he keeps busy running 14 restaurants around the globe, serving a $32 braised rib and foie gras burger, among other dishes, Boulud was actively involved in creating the spirit, working with Dalmore master distiller Richard Paterson on selecting specific barrels to create the final blend, which includes whiskies aged up to 18 years. (But its a mistake to call the final product a blend since all the whisky in it originates from a single distillery.) I wanted a generous, full-bodied whisky, but with aromas of caramel and also some candied orange and toasted praline, says Boulud. Um, who says Frenchmen drink only Cognac? Key stat: Click to Play Daniel Boulud tries his hand at Scotch After months of working with the renowned distillers at The Dalmores, chef Daniel Boulud is offering a bespoke single malt based on the cuisine of his restaurants. Charles Passy joins the News Hub for Weekend Sip. (Photo: AP) The Dalmore (and the brand name always has The in front of it) has gained a reputation for offering some of the worlds most expensive and sought-after whiskies. A case in point: The recently released Richard Paterson Collection 12 bottles of whiskies that date as far back as 1926, packaged together for $1.4 million. That makes the $200 Boulud bottle a steal by comparison. Also see: 10 things celebrity chefs wont say What we think about it: Bouluds whiskey lives up to its heavy promise at least on the nose.

Celebrity chef dabbles in Scotch

Join the Nation’s Conversation To find out more about Facebook commenting please read the Conversation Guidelines and FAQs Celebrity Cruises heads to St. Barts Fran Golden, Special for USA TODAY 10:37 a.m. EDT September 27, 2013 A view of St. Barts. (Photo: leonardo.com) SHARE 14 CONNECT 49 TWEET COMMENTEMAILMORE Celebrity Cruises passengers will soon have opportunity to spot real celebrities as the cruise line introduces new sailings to the posh Caribbean island of St. Barts. Celebrity will visit Gustavia, the capital of the French island, for the first time in November 2014 with the 2,170-passenger Celebrity Constellation, according to spokeswoman Tavia Robb. St. Barts (also known as St. Barths) is a popular vacation spot for music moguls, supermodels and movie stars, among others. Jetsetters are sometimes spotted (and photographed) on the island’s white-sand beaches, hanging out on extravagant yachts, shopping in designer boutiques, dining in gourmet eateries and lounging at fancy resorts.

Celebrity chefs serve up fancy fast foods using McDonald’s ingredients

McDonald’s corporate chef and dietitian Jessica Foust served up a slow-cooked beef with blueberry pomegranate sauce and french fry gnocchi.

By Jeanette Settembre / NEW YORK DAILY NEWS Monday, September 30, 2013, 3:33 PM Comment Mark Von Holden Chef Dale Talde’s Kung Pao Chicken made with McDonald’s Chicken McNuggets, sweet and sour sauce, rice wine vinegar, peanuts and iceberg lettuce. Related Stories Who gives a hoot about pretty girls as waitresses?Its no reason to block Hooters from Brooklyn Leave it to celebrity chefs to make McDonalds fast food fancy. To counter negative attitudes toward its food, McDonalds held a chef event dinner at Three Sixty restaurant in Tribeca on Thursday night featuring dishes made by nationally recognized chefs using basic McDonalds ingredients elevating the drive-thru experience to fine dining. Mark Von Holden Photography Chef James Tahhan, cooking show star on Telemundo, prepares his Tortilla Esponola with an apple and cucumber chipotle salad made with McDonalds chipotle barbecue and honey mustard sauces I just want people to think differently about our ingredients, McDonalds Executive Chef Dan Coudreaut told the Daily News. People see ingredients like a perfectly round egg on an Egg McMuffin and they think its not a real egg, but theyre fresh cracked eggs every day. I cant change what people believe. Just get to know us a little bit better. RELATED: MCDONALD’S TO OFFER FRUIT, SALAD AS SIDES Mark Von Holden Photography Chefs Aaron McCargo Jr., Jessica Foust, Dale Talde and James Tahhan pose with their fancy fast food at the McDonalds celebrity chef-dinner at Three Sixty restaurant in Tribeca on Thursday. Attendees, a mix of media and franchisees sipped mojitos made from McDonalds Mango Pineapple Smoothie base by the chains dietitian, Jessica Foust, and used forks and knives to cut into chicken nuggets and fries. The multicourse menu featured ingredients like McDonalds crispy chicken, sweet and sour sauce, chipotle barbecue sauce, hash browns, cheddar jack cheese and espresso. Mark Von Holden Photography McDonalds corporate chef and dietitian Jessica Foust served up a slow-cooked beef with blueberry pomegranate sauce and french fry gnocchi. Among the entrees was a Kung Pao Chicken appetizer made by Chef Dale Talde, a former Top Chef contender and owner of Talde in Park Slope, that uses Chicken McNuggets sweet and sour sauce served in a bed of iceberg lettuce. RELATED: MAN ORDERS MCEVERYTHING SANDWICH IN MCDONALD’S Next, Telemundo cooking show star Chef James Tahhan prepared a tortilla espanola with garlic aioli served with a zesty apple and cucumber salad, which was followed by a bold barbecue chicken dish by Chef Aaron McCargo Jr., season four winner of The Next Food Network Star, who used crispy chicken doused in chipotle barbecue sauce, applwood smoked bacon and cheddar jack cheese served over a crispy hash brown.