FX Excursions

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

San Francisco, Calif., Laurel Court Dining Room, Chef Kerry Heffernan

Mar 1, 2004
2004 / March 2004

Kerry Heffernan’s earliest food memories center on her mother’s handmade manicotti and other authentic, home-style Napolitano recipes. Raised in Southern California, Heffernan hails from a culinary family. Her grandmother worked as a personal chef for actor Clifton Webb (“Cheaper by the Dozen,” 1950; “Stars and Stripes Forever,” 1952) and one of her favorite after-school hangouts was her uncle’s Italian restaurant. Suffice it to say, Heffernan brings a full range of personal experience to the award-winning dishes on the menu at Fairmont San Francisco’s Laurel Court dining room.

Heffernan’s culinary philosophy involves complementing a simple yet delicious abundance of bold flavors with fresh seasonal ingredients. Highlights of Heffernan’s Laurel Court dinner menu include seared dayboat sea scallops served on a cornmeal pancake with chive beurre fondue; fresh butternut squash ravioli with basil asiago panna sauce and toasted pine nuts; Niman Ranch ribeye steak with truffled mashed potatoes and red wine sauce; and fresh Meyer lemon and black pepper linguini with seared Ahi tuna served with a saffron, sun-dried tomato and fennel sauce.

Fresh Meyer lemon and black pepper linguini and seared Ahi tuna with saffron, sun-dried tomato and fennel sauce-Serves 4

Ingredients

2 pounds Meyer lemon and black pepper fresh
linguini or other nice fresh linguini
4 portions of grade “A” Ahi tuna (approx. 7 ounces each)
Saffron, sun-dried tomato and fennel sauce (recipe below)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 teaspoon chopped parsley
1 tablespoon chopped chives
Kosher salt and freshly ground black pepper

Sear the tuna in a hot pan or on the grill, making sure to keep it rare to medium rare.
Cook the pasta in rapidly boiling salted water.
Toss the pasta with the sauce, butter, olive oil and herbs.
Slice the tuna and lay across the pasta.
Sprinkle herbs onto the tuna and serve with saffron, sun-dried tomato and fennel sauce.

Saffron,sun-dried tomato and fennel sauce

2 red bell pepper, finely diced
11/2 cup diced red onion
1/8 cup minced garlic
Pinch of saffron
1 quart vegetable stock
11/2 cup sun-dried tomatoes, julienned
1 tablespoon lemon juice
4 fresh fennel bulb-roasted soft
1/3 cup extra virgin olive oil

Sauté the pepper and onion to sweat (sauté without coloration until translucent).
Add the garlic and sweat a little more.
Add the pinch of saffron and the vegetable stock.
Bring to a boil.
Add the julienned sun-dried tomato and lemon juice.
Cook 10 minutes on medium heat.
Purée the fennel bulbs in a robot coupe and pass through a food mill with the extra virgin olive oil.
Whisk the fennel puree into the saffron sauce.
Season to taste.


Seared dayboat sea scallops,cornmeal pancake and chive beurre fondueServes 4

Ingredients

12 U-10 dayboat scallops
Cornmeal pancakes (recipe below)
3 tablespoons bacon lardons (cubes), cut 1/4-inch
square and cooked crisp
Chive beurre fondue (recipe below)
1 cup cleaned curly endive
1/2 cup sweet potato angel hair, fried crisp
2 tablespoons chopped chives

Cook the cornmeal pancakes and set aside, keeping warm.
Season the scallops with kosher salt and freshly ground black pepper.
Sear the scallops in a smoking hot pan getting them brown and caramel-colored on one side.
Turn the scallops and immediately turn off the heat.
Allow the scallops to stay in the hot pan until you are ready to assemble the plate.
Assemble by putting a cornmeal pancake on the plate and stacking the scallops on top.
Then place the curly endive between the scallops and add a sprinkling of crispy sweet potato on top of the scallops.
Finish with a drizzle of the sauce and a dusting of chives and lardons.

Cornmeal pancakes

1 egg
2 cups white or yellow cornmeal
1 teaspoon salt
11/4 to 11/2 cup milk

Beat 1 egg.
Stir in 2 cups white or yellow cornmeal, 1 teaspoon salt, 11/4 to 11/2 cups milk (  to make batter thick).
Drop spoonfuls of batter onto a well-greased hot griddle and fry to a golden brown on each side.
Stir batter occasionally to keep well mixed.
Makes 12 cakes.

Chive beurre fondue

1 tablespoon olive oil
11/2 tablespoons minced shallots
1 star anise
1/2 tablespoon coriander seed
1/2 bay leaf
1/2 dried red pepper, whole
1/2 cup vegetable stock
1/2 cup dry white wine
1 pound butter
1 bunch fresh chives, minced
Salt and pepper

In saucepan over medium heat, add olive oil and sweat minced shallots for a few minutes.
Add star anise, coriander, bay leaf and red pepper; sweat a few minutes more.
Add white wine.
Bring to a boil and reduce by half.
Add stock and bring back to a boil.
Add butter slowly and whisk consistently to emulsify.
Strain out shallot and spices and add fresh chives.
Salt and pepper to taste.

Uncovering a Hidden Gem

Crowned by three ornate domes, The Laurel Court served as the original dining room in The Fairmont Hotel from 1907 through 1937. Returned to its original grandeur in 1999 during an $85 million hotel renovation, The Laurel Court once again reflects the vision of Julia Morgan, the early 20th century architect-and first female graduate of the prestigious Ecole des Beaux Arts in Paris-who led restoration efforts at the hotel following the devastating San Francisco Earthquake in 1906.

In a manner reminiscent of an archaeological dig, craftsmen participating in the 1999 renovation uncovered long-hidden marble floors, ornate domes and other intricate architectural flourishes. Following more than six decades of closure, The Laurel Court was restored to its original design and once again functions as the hotel’s main dining room and bar. The landmark Fairmont San Francisco stands without peer among hostelries in San Francisco. The hotel’s ornate terra cotta facade and sumptuous interior decor resemble a European palace. Located atop Nob Hill, The Fairmont San Francisco is just minutes away from the Financial District, Union Square, Chinatown, North Beach, Fisherman’s Wharf and Ghiradelli Square.

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.