FX Excursions

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

San Francisco, Mandarin Oriental San Francisco, Chef Adam Mali

Oct 1, 2013
2013 / October 2013

Award-winning chef Adam Mali brings a bicoastal philosophy to his cuisine. As executive chef at Mandarin Oriental, San Francisco, Mali created reinvigorated menus for all of the hotel’s food outlets, including the new Brasserie S&P. In addition to spearheading the hotel’s food rebirth, Mali was recently named one of the top five Chefs to Watch by John Mariani for Esquire magazine.

Mali’s extensive background includes experiences on both U.S. coasts. A New York native, Mali studied at Le Cordon Bleu Scottsdale Culinary Institute and began his career as sous chef at Gianni’s in New York City for three years. He then moved to Jodi’s Restaurant in the Massachusetts Berkshires. Crossing the country for an externship at the 5-star and 5-diamond Restaurant Gary Danko, he would eventually be named Food & Wine’s Best New Chef of 2001, serve as a cook at Delfina under Craig Stoll and work as executive chef for the Montecito Restaurant Group in Denver, Colo. During his time in Colorado, the James Beard Foundation honored him in 2005 as a Great Regional Chef in America. As chef and owner of Restaurant Kody in Evergreen, Colo., Mali earned the distinction of one of Denver’s top 10 restaurants by 5280 magazine in 2003.

Mali is passionate about cuisine, but his passions extend beyond the kitchen as well. In addition to growing fresh vegetables in his home garden, baking with his daughters and hiking Sonoma County, Calif., Mali is a first-level sommelier and a fully certified Alpine ski instructor. His interests are as well-rounded as his cuisine.

Grilled flatiron steak, roasted cherry tomatoes, mustard sauce

Serves 1

For the marinade:
1 tablespoon balsamic vinegar
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon minced rosemary
¼ teaspoon cracked black pepper

For the steak:
1 8-ounce piece flatiron steak

Marinate the steak in the marinade mixture for a minimum of 1 hour, or refrigerate overnight. Grill to desired doneness.

For the cherry tomatoes:
10–12 cherry tomatoes, preferably Sweet 100s
1 sprig thyme
½ teaspoon sea salt
⅛ teaspoon cracked black pepper
1 tablespoon extra virgin olive oil

Toss tomatoes in olive oil, salt, pepper and thyme. Roast for about 3 minutes at 375 degrees. Let cool.

For the mustard sauce:
1 shallot, minced
Olive oil
½ cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon lemon juice
1 cup chicken stock or broth
1 small bunch Italian parsley

Sweat shallots in a little olive oil, then add white wine. Cook out the wine for about 30 seconds, then add mustards, lemon juice and chicken stock. Cook on low heat until all combined. Add minced parsley.

PRESENTATION: Cover plate with mustard sauce. Top with roasted cherry tomatoes and sliced flatiron steak.

Grilled salmon, roasted cauliflower, English peas, salsa verde © Mandarin Oriental

Grilled salmon, roasted cauliflower, English peas, salsa verde © Mandarin Oriental

Grilled salmon, roasted cauliflower, English peas, salsa verde

Serves 1

For the salmon:
1 6-ounce piece salmon, preferably wild king
Olive oil
Kosher salt
Cracked black pepper

Brush olive oil on salmon, sprinkle with kosher salt and cracked pepper. Grill on medium heat for about 2 minutes, turn and grill for another minute. Let rest for about 3 minutes.

For the cauliflower:
1 head white cauliflower
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
⅛ teaspoon cracked black pepper
⅛ teaspoon minced rosemary

Cut florets off stem into pieces about the size of a marble. In a bowl, toss with olive oil, salt, pepper and rosemary. Roast in oven at 350 degrees, turning at 5-minute intervals, for about 15 minutes, or until tender.

For the English peas:
1 cup English peas, shelled
½ ounce butter
1 sprig mint, minced
Kosher salt to taste

In boiling, salted water (enough salt to make the water taste like the sea), boil peas for approximately 30 seconds. Submerge in ice water for about 2 minutes and drain water. On low heat, melt butter and add peas. Cook for about 3 minutes and add mint to finish.

For the salsa verde:
1 bunch Italian parsley
1 sprig thyme
1 sprig rosemary
4–5 basil leaves
4–5 mint leaves
1 teaspoon capers
1 cup olive oil
½ teaspoon kosher salt
½ teaspoon lemon zest
2 cloves garlic, minced

Put all ingredients in a blender and pulse until combined.

PRESENTATION: To finish plate, place cauliflower and peas in the center of the plate. Put grilled salmon on top. Drizzle salsa verde around the plate and a little on top of the fish if desired.

Mandarin Oriental, San Francisco

222 Sansome St.
San Francisco, CA 94104
tel 415 276 9888
mandarinoriental.com

Read another recipe from Chef Adam Mali.

Introducing

FX Excursions

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

#globility

Insta Feed
Daily
Jun 14, 2021

Vacation in the United Kingdom with a View

Imagine waking up to the smell of freshly brewed coffee, a light breeze dancing on your face, and views so beautiful you begin to think it is a simulation. The United Kingdom is teeming with unique accommodations that will please your eyes. Check out these stays with stunning views on your next U.K. adventure.

Daily
Jun 11, 2021

AdventureWomen Announces Exclusive Zimbabwe Excursion

AdventureWomen, the travel company specializing in adventure tours for women, announced a partnership with African Wildlife Foundation. The organization supports the conservation of Africa’s wildlife through education, community development and sustainability projects. As part of the partnership, the two organizations will host a women’s safari to Zimbabwe in May 2022.

Daily
Jun 10, 2021

New Donation Offer from Carillon Miami Wellness Resort

Carillon Miami Wellness Resort, where innovative wellness and balanced indulgence come together in one extraordinary beachfront setting, recently partnered with First Responders Children’s Foundation, a non-profit organization providing financial support to children and families of first responders. This partnership formed the Carillon Cares: Summer of Heroes offers, including a donation to the foundation for each stay booked, which supports giving back to those who fought on the front lines during the pandemic.

SPIA 2021 Winners Crowned at Gala Ceremony at W Hotel, Palm Jumeirah

The Sports Industry Awards returned with a bang last night as 200 guests packed the W Hotel Great Ball Room for the gala ceremony.

eFlyer Reviews
Jun 9, 2021

JW Marriott Cancun Resort & Spa Review

Although much changed in the past year, Cancún still has the joie de vivre we need right now after months of cabin fever — even with safety measures in place. In fact, the first half of 2021 may be a good time to rediscover Mexico’s home-grown Caribbean resort town in a slower, more relaxed mode that contrasts its rollicking “spring break” reputation of old. One place to take in Cancún at its best is JW Marriott Cancun Resort & Spa, a mile up from the convergence of night clubs, chain restaurants, souvenir emporiums and shopping malls along Avenida Kukulkan.

eFlyer Lead
Jun 9, 2021

Celebrate Pride Month: Top LGBTQ+-Friendly U.S. States

June marks Pride Month, largely credited to bisexual activist Brenda Howard who organized Gay Pride Week and the Christopher Street Liberation Day Parade in 1970, one year after the Stonewall Riots. The parade eventually become the New York City Pride March, leading to Pride Month and similar parades and marches around the world.

Sports Industry Awards returns to Dubai’s Palm Jumeirah for 8th Edition

The biggest names in the Middle East sporting community will gather for the Sports Industry Awards as the event returns for its eighth edition. SPIA recognizes the achievements of individuals, organizations, facilities and campaigns that contributed to the development of sport in the region.

Daily
Jun 9, 2021

Haven Riviera Cancun Resort & Spa Introduces New Culinary Experience

Haven Riviera Cancun Resort & Spa, an all-suite, adults-only, all-inclusive oceanfront resort, announces a new experience suited for epicurean travelers: The Chef’s Table. At Haven’s fine-dining restaurant Olios Mediterranean, The Chef’s Table offers the best seats in the house, right in front of the chef’s working station and open, top-of-the-line kitchen. And the actual table is beautiful in its own right: made from reclaimed wood and complemented by a turquoise glass chandelier.