From his roots in a family-run market in Queens to a lofty tenure cooking for the stars at New York’s Tribeca Grille, Chef James Canora brings a world of experience to his role as a member of Continental Airlines’ Congress of Chefs. Working by his father’s side in a family-run market and catering business, Canora learned at an early age how to properly handle and prepare fresh produce, meats and Italian specialties. A graduate of the Art Institute of New York, Canora began his professional career at The Tribeca Grille, a well-known New York City-eatery owned by actor Robert De Niro and restaurateur Drew Neiporent, where he worked his way through the ranks under the direction of acclaimed Chef Don Pintabona.
A native New Yorker, Canora is a member of Continental Airlines’ Congress of Chefs, a 22-member panel comprised of airline and restaurant chefs, caterers and food suppliers. A 10-year member of the panel, Canora contributes to Continental’s Business-First food service initiatives, redevelopment projects and the airlines’ Chef on Board program. Today, Canora is the owner of NYC Culinary Events, a catering and consulting firm specializing in events ranging from large-scale productions — Tribeca Film Festival, Ryder Cup and Grammy Awards — to intimate private gatherings.
Herb crusted rack of lamb with Yukon scallion potatoes Serves 6
For the lamb:
1 cup blended olive oil
1 shallot, peeled and chopped
1 clove garlic, peeled and chopped
1 tablespoon minced fresh rosemary leaves
1 tablespoon minced fresh thyme leaves
1 tablespoon coarsely ground black pepper
3 baby racks of lamb, bones cleaned and frenched
1 cup fresh Italian-seasoned bread crumbs
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
Coarse salt and freshly ground pepper, to taste
1 cup grainy mustard
2 tablespoons peanut oil
6 sprigs fresh rosemary
Combine the blended oil, shallot, garlic, rosemary, thyme and pepper in a shallow glass baking dish. Add the lamb and turn to coat all sides. Cover with plastic wrap and refrigerate, turning occasionally, for eight hours (or overnight). Preheat oven to 450 degrees. Combine the breadcrumbs with the dried basil, thyme, oregano, and rosemary. Stir in the salt and pepper to taste and set aside. Remove the lamb from the marinade and pat it dry. Using a pastry brush, generously coat the lamb with the grainy mustard. Roll the mustard-coated lamb in the breadcrumb mixture. Heat the peanut oil in a large sauté pan over medium-high heat. Add the racks and sear each side for about 2 minutes or until nicely browned. Transfer the racks to a roasting pan. Place in the preheated oven and roast for about 20 minutes or until the racks are well browned and an instant-read thermometer inserted into the thickest part reads 145 degrees for rare or 155 degrees for medium. Remove from the oven and allow to rest for about 3 minutes before carving.
For the Yukon scallion potatoes:
1 bunch scallions, washed and trimmed
1/4 cup water, as needed to purée
2 pounds Yukon gold potatoes, peeled and quartered
1/2 cup sour cream
1/4 cup hot heavy cream
Coarse salt and freshly ground pepper, to taste
Place the scallions in boiling, salted water for about 15 seconds to blanch. Take care not to over-blanch or the scallions will begin to lose color. Drain well and refresh under cold running water. Drain well and pat dry. Place the scallions and water in a blender and process to a smooth purée. Set aside. Place the potatoes in cold, salted water to cover in a medium saucepan over high heat. Bring to a boil. Lower the heat and simmer for about 15 minutes or until the potatoes are very tender. Drain well and push through a potato ricer or food mill into a mixing bowl. Add the scallion purée and sour cream to the potatoes and, using a wooden spoon, beat to blend well. Slowly add about one half of the cream and season to taste with salt and pepper. Beat to blend well. If the mixture seems too stiff, add cream until you have reached the consistency of smooth mashed potatoes. Serve immediately or place in the top half of a double boiler over very hot water until ready to serve.
PRESENTATION: Place a scoop of Yukon scallion potatoes in the center of each of six plates. Cut each rack into 8 chops and place 4 chops on the potatoes on each plate. Garnish with a sprig of rosemary.
Lemon polenta cake with peach compote 1 10-inch cake
1 cup plus 3 tablespoons unsalted butter, at room temperature
1 tablespoon all-purpose flour
1 1/3 cups sugar
2 tablespoons freshly grated lemon zest
1 2/3 cups almond flour
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 teaspoon lemon extract
2/3 cup polenta
1/2 cup sifted unleavened cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
Preheat oven to 325 degrees. Using 1 tablespoon of the butter and the all-purpose flour, lightly coat a 10-inch cake pan. Set aside. Using an electric mixer, cream together the remaining butter, sugar and lemon zest. When light and fluffy, beat in the almond flour and then the eggs, one at a time. Add the vanilla and lemon extracts and beat to blend. Combine the polenta, unleavened cake flour, baking powder and salt. Fold the dry mixture into the butter mixture until well blended. Pour the cake batter into the prepared pan and place in the preheated oven. Bake for about 25 minutes or until a cake tester or toothpick inserted into the center comes out clean.
For the peach compote:
1 1/2 pounds ripe peaches, peeled, pitted and thinly sliced
1 teaspoon fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons Cointreau, or other orange-flavored liqueur
3 tablespoons honey
1 teaspoon freshly grated ginger
Combine the peaches and lemon juice in a heatproof bowl. Set aside. Combine the orange juice, Cointreau, honey and ginger in a small nonreactive saucepan over medium heat. Bring to a boil and cook for 1 minute. Immediately pour the syrup over the peaches and stir to combine. Allow to cool for about 30 minutes. Cover and refrigerate until ready to serve.
PRESENTATION: Cut cake into wedges and serve with peach compote.
San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.
Custom order your Volvo through the Overseas Delivery Program and receive round-trip airfare, hotel accommodations, and a personalized delivery at the Volvo Factory Delivery Experience in Gothenburg, Sweden. Your experience begins in Sweden with insurance and registration included, enabling you to drive your new Volvo throughout Scandinavia and Europe. Create the adventure of a lifetime with the program named Best Overseas Delivery four years running, and return home with the ultimate souvenir.
When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.
I was part of a group of travelers attending the Hamad International Airport Expansion presentation in Doha. Most arrived the day before, but due to a family commitment, I arrived the following day. A driver picked me up at the airport and drove me to the sleek and modern Mondrian Doha, designed by Marcel Wanders of the Netherlands. The 270-room property was the first sbe hotel in the Middle East. My luggage was scanned and put aside for a hand check and the guard removed the little sleep sound device I use to cover city noise when I sleep and travel. “No speakers allowed,” the guard said, but once I explained what the item was he allowed me to take it. From there, check-in was swift, and I received a packet of information about dinner and the week’s agenda.
IHG® Business Edge provides small- to midsized enterprises with benefits and confidence to navigate the evolving business travel environment.
As ACI EUROPE and leading European aviation associations recently detailed a plan to make sustainable aviation a reality, Munich Airport continues its work toward climate neutrality. In 2019, MUC was one of the first airports in Germany to sign a Net Zero Carbon resolution alongside more than 200 other European airports in 2019. The pledge aims to deliver net zero airport CO2 emissions by 2050.
Step right up to the greatest show on Earth as FXExpress Publications, Global Traveler, trazeetravel.com and whereverfamily.com celebrate their 2020 award winners! Join the big top on Dec. 14 as we virtually award the winners of the 17th annual GT Tested Reader Survey awards, including the Airline and Hotel of the Year; the 17th annual Wines on the Wing Airline Wine Survey; the eighth annual Leisure Lifestyle Awards; the sixth annual The Trazees; and the third annual Wherever Awards.
The Galt House Hotel in Louisville, Kentucky, introduces new meeting offerings starting this month. Louisville’s only waterfront hotel recently underwent a property-wide $80 million renovation on all guestrooms, meeting spaces and new food and beverage concepts.