FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Newport, Rhode Island, Forty 1° North, Chef Kim Lambrechts

Jul 1, 2011
2011 / July 2011

Kim Lambrechts was born in Korea and raised by a French-speaking family in Belgium, but that’s only the beginning of the award-winning chef’s worldwide journey. In fact, his curriculum vitae reads like a global itinerary.

The executive chef and director of food and beverage at Forty 1° North in Newport, R.I., began his career in Belgium with stints at Manoir de St. Aubert in Mont St. Aubert and the Michelin-starred Les Quatre Saisons in Brussels. His subsequent travels took him to the United States, where he left his mark at the Washington Vista Hotel in Washington, D.C., and the Museum of Fine Arts in Boston. Next up: Abu Dhabi, where, during his tenure as the executive sous chef at the 5-star Hilton Abu Dhabi, Lambrechts earned a gold medal and three silver medals at the Salon Culinaire in Dubai. That same year, he took home an award in excellence from the Master Chef of Belgium, Pierre Fonteyne.

Lambrechts returned to the United States to accept a position at the Boston Harbor Hotel, followed by Boston’s Bay Tower Room. He then set out for Mauritius as part of the opening team for the 5-star Hilton Mauritius Resort. A few years later, he was back in Massachusetts serving as executive chef at Sidney’s Grille in the Hotel @ MIT. Lambrechts subsequently signed on with Destination Hotels & Resorts, first as director of food and beverage at Nine Zero in Boston and later at the Garden of the Gods Club in Colorado Springs, Colo.

Lambrechts then moved to the Maldives, where he spent a year as the director of food and beverage at the 5-star Four Seasons Resort Maldives before returning to the United States for the opening of the Stowe Mountain Lodge in Stowe, Vt. There he helped create the lodge’s farm-to-table dining experience.

Earlier this year, Lambrechts signed on at Forty 1° North in Newport, R.I., where he shares a world of flavor with diners and hotel guests alike.


Atlantic salmon with corn and mushroom ragout Serves 4

4 6-ounce salmon filets
1 ear corn on the cob
1 cup shitake mushrooms, stemmed
1 tablespoon chopped shallot
¼ cup diced leek
¼ cup diced celery
1 bunch basil, stemmed
½ cup plus 4 tablespoons pure virgin olive oil
1 tablespoon finely chopped garlic
1 teaspoon chopped fresh thyme
4 cups spinach, washed and stemmed
2 tablespoons butter, divided

Roast the corn in a pre-heated oven at 350 degrees for 10 minutes. Use a sharp knife to cut the corn kernels from the cob.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a sauté pan. Add the celery, shallot, leeks, salt and pepper. Cook for 4 minutes.

Spread the mushroom caps on a sheet pan and roast in a pre-heated oven at 400 degrees for 5 minutes, stirring occasionally. Remove the mushroom caps from the oven; sprinkle with fresh thyme.

Combine the roasted corn; sautéed celery, shallot and leeks; and mushroom caps in a bowl to create a ragout. Keep warm.

Blanch the basil leaves in boiling water for 15 seconds. Drain. Cool quickly in ice water. Drain again. Combine the basil leaves and 1⁄2 cup extra virgin olive oil in a blender; blend until smooth. Season to taste with salt and pepper. Strain the mixture through a coffee filter. Set aside.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a sauté pan. Season the salmon filets with salt and pepper. Place the filets in the sauté pan and cook for 3 minutes on each side.

Heat 1 tablespoon of extra virgin olive oil in a skillet over medium high heat. Add garlic and cook for a few seconds. Add spinach: Toss quickly until spinach begins to wilt.

Presentation: Spoon a portion of the ragout onto each of 4 plates. Place a salmon filet on the ragout. Top the salmon with a portion of sautéed garlic spinach. Garnish with basil oil.


Maine Jonah crab cake with fennel salad and citrus vinaigrette Serves 1

For the crab cake:

3 ounces crabmeat (squeeze out the excess liquid)
1 teaspoon chopped chives
1 teaspoon red pepper, very finely diced
1 teaspoon celery, very finely diced
1 teaspoon red onion, very finely diced
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh breadcrumbs

Combine crabmeat, chives, red pepper, celery, red onion, lemon juice, Dijon mustard and salt and pepper in a bowl. Mix well. Press the mixture into a 2½-ounce mold to make a crab cake. Sprinkle the crab cake with fresh breadcrumbs. Heat a small amount of oil in a sauté pan. Place the crab cake into the heated pan and sear on both sides.

For the fennel salad with citrus vinaigrette:

Orange juice
Grapefruit juice
Lemon juice
Extra virgin olive oil, as needed
½ fennel bulb, sliced very thin
½ cup of baby arugula
Salt and pepper, to taste
5 orange segments

Combine equal parts of orange juice, grapefruit juice and lemon juice in a saucepan over medium heat. Reduce by one half. Set aside to cool. Blend in extra virgin olive oil. Season with salt and pepper to taste.

Combine the fennel and arugula in a bowl. Toss with the citrus vinaigrette. Season to taste with salt and pepper.

Presentation: Arrange the orange segments in a spiral pattern around a plate. Place the fennel salad on the plate inside the orange segments. Top with the crab cake.


Lavender crème brûlée with citrus salad Serves 5

1 pint heavy cream
1 tablespoon dried lavender
4 egg yolks
½ cup of sugar
4 tablespoons brown sugar
1 orange, peeled and segmented
1 grapefruit, peeled and segmented

Combine the cream and dried lavender in a pan; simmer over low heat for about 12 minutes. In the meantime, use a whisk to combine the egg yolks and sugar. Combine the cream with the egg yolks and sugar. Strain through a fine sieve to remove the dried lavender.

Pour the cream mixture into ramekins. Place the ramekins in a double boiler over hot water. Place the double boiler in an oven pre-heated to 275 degrees and cook for 40 minutes. Remove from oven and let cool. Sprinkle with brown sugar and use a blow torch to caramelize until the top is crispy.

Presentation: Place each ramekin on plate. Garnish with the orange and grapefruit segments.

Forty 1° North
351 Thames St.
Newport, RI 02840
tel 401 846 8018

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
Daily
Sep 16, 2021

Rosewood San Francisco to Open in 2026

Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.

Greece: Destination Luxury

Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.

September 2021
Sep 15, 2021

Slow Down and Unwind in Easy-Going Phuket

It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.

eFlyer News
Sep 15, 2021

MMGY Global Reveals How Vaccinated, Unvaccinated Plan to Travel for Holiday Season

MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.

Register Today for the Most Important Gathering of Business Travel Professionals

The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.

eFlyer News
Sep 15, 2021

Airbnb Community Supports Afghan Refugees

Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.

Italy
Sep 15, 2021

AG Group Partners with Hyatt Hotels

Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.

The Future of Hamad International Airport

Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.

September 2021
Sep 14, 2021

Hotels Take Steps to Prioritize Diversity in the Industry

Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.