The bounty of the Golden State is the cornerstone of good taste in Douglas Dodd’s kitchen. The executive chef at Hotel Bel-Air in Los Angeles, Dodd makes it his mission to showcase California’s freshest produce, quality meats and select cheeses. He relies on herbs from the hotel’s private garden to enhance the flavors of the handselected ingredients that go into the menu offerings he creates with chef de cuisine Bruno Lopez.
Dodd, a Chicago native, and Lopez, who hails from France, work side-by-side at Hotel Bel-Air to define good taste. The duo boasts an impressive pedigree. Dodd studied at the Culinary Institute of America before moving to Zurich to begin his career as chef de partie-tournant at Hotel Erilbacherhof. He returned to the United States to work with Chef George Mahaffey at The Little Nell in Aspen, Colo. – to this day he considers Mahaffey his mentor – then worked at four-star, four-diamond dining venues at The Phoenician in Scottsdale, Ariz., before joining Hotel Bel-Air.
Lopez, who joined Dodd at Hotel Bel-Air in 2005, trained at the Ferrandi School and apprenticed at L’Espadon, a Michelin-starred restaurant at Hotel Ritz – both in Paris. Most recently, Lopez served as the executive chef at the Regent Beverly Wilshire. Previously, he was executive chef at L’Ermitage Hotel in Beverly Hills, Ritz-Carlton at Half Moon Bay, Ritz-Carlton Dubai and Ritz-Carlton Marina Del Rey. He is a member of Confrerie de la Chaine des Rotisseurs, Club Culinaire, Les Toques Blanches International and Chevalier de L’Ordre Du Mérite Agricole.
Steamed fillet of farm-raised turbot Serves 4
Four 6-ounce turbot fillets
1 ounce sliced truffles
2 cups fish fumet (stock)
1/2 cup truffle juice
1 cup beurre blanc
1 cup sautéed wild mushrooms
1 cup English peas, blanched
1 basket cherry tomatoes
Salt and pepper
1 ounce pea sprouts
2 ounces sliced terrine foie gras
Insert sliced truffles between the fish fillets. Reduce truffle juice and add beurre blanc. Cut 1 ounce of foie gras, add to the sauce and blend in a bar blender. Strain and reserve the sauce. Bring fish fumet to a oil, reduce to a simmer and poach fillets, about 3 to 5 minutes. Mix sautéed wild mushrooms with blanched peas and cherry tomatoes, season to taste with salt and pepper.
PRESENTATION: Arrange mushrooms and vegetables on plate, top with turbot, surround with sauce. Dice the remaining foie gras. Garnish with diced foie gras and pea sprouts.
Rack of lamb with garlic flan and vegetables navarin Serves 4
For the garlic flan:
1/2 quart heavy cream
3 whole eggs, plus 3 egg yolks
Dash of salt
Dash of white pepper
Dash of nutmeg
1 teaspoon triple-blanched garlic puree
Mix all ingredients in a stainless steel bowl. Pour into four lightly oiled 2-ounce timbale cups and place cups in water bath. Cover with foil and cook in 300-degree oven for about 25 minutes. Poke hole in foil to release steam.
For the lamb:
2 racks of lamb, frenched and
cleaned by your butcher
Salt and pepper
2 cups olive oil
1 head garlic
1/2 bunch rosemary
Season lamb with salt and pepper. Marinate lamb overnight in olive oil with garlic and rosemary. Preheat oven to 350 degrees. Remove garlic and rosemary from marinade and place in roasting pan. Retain 3/4 tablespoon of the olive oil from marinade. Sear lamb in a pan with olive oil. When lamb turns color, place it fat side down in roasting pan and roast for 20 minutes in the oven (after 10 minutes, reduce oven emperature to 325 degrees). Let meat rest, covered with foil, for 8 to 10 minutes.
For the vegetables navarin:
1 eggplant, very thinly sliced
1 bunch peeled baby carrots, sliced
1 bunch peeled baby turnips, sliced
1 cup peeled fava beans
1 cup peeled peas
1 bunch asparagus tips
1/4 cup flour
Salt and pepper
1 bunch fresh mint, chopped
1 cup rosemary garlic lamb juice
1 teaspoon fresh butter
Blanch al l vegetables, including fava beans, separately. Flour the blanched, sliced eggplant and deep fry in olive oil, dry and season with salt and pepper. Warm the vegetables in the lamb juice; add salt, pepper and hopped mint. Deglaze the pan with the juice and reduce by half. Stir in butter and strain.
PRESENTATION: Put one garlic flan topped with fried eggplant slice, and one half-rack of lamb on each plate. Serve the vegetables navarin and sauce on the side.
Arriving early afternoon in Puerto Rico, we jumped in an Uber and took a short, 15-minute drive from the airport to La Concha. As it was Tuesday, the streets were not too busy and the hotel lobby was calm. During the weekend, the scene likely would have been more bustling. We were greeted by a staff member who requested proof of vaccination and government-issued ID, and were given a wristband to indicate we were fully vaccinated. All guests are required to be vaccinated and wear masks at all times while moving around the hotel. Hand sanitizer stations were placed around the lobby, in elevators and in each common area.
GBTA’s Convention 2021 will bring the business travel industry together for the first time in a long time. Once again, you’ll learn and connect with experts and each other, along with discussions with leading thinkers, entrepreneurs and change makers addressing the issues that matter most.
The Rittenhouse has long stood out as one of Philadelphia’s finest hotels, centrally located in one of the city’s poshest neighborhoods. Needless to say, I knew I was in for an afternoon of luxurious pampering when I hopped in my car and headed down I-95 from my suburban home to the heart of the City of Brotherly Love. As I drove through the seemingly endless roadwork on the highway, I realized just how long it had been since I’d driven this once-familiar route into the city as a result of the pandemic. Of course I was eager for the relaxation and bliss that was in my future, but it was also a welcome feeling to head back into Philadelphia for a moment of normalcy.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Nice, France, with us.
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.
As a native of the Philadelphia region, I’m quite familiar with the drive in and out of the City of Brotherly Love. Even as the city’s skyline continually transforms, my favorite views of Philadelphia have always been along Boathouse Row, with the Philadelphia Museum of Art rising in the background, before looping around the museum to the flag-lined Benjamin Franklin Parkway. Home to many of Philadelphia’s incredible and world-renowned museums, the Fairmount neighborhood is fittingly aesthetically pleasing and practically synonymous with fine art.
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.
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.