Castro Boateng Believes that good things come to those who wait. The executive chef at Vancouver Island’s Aerie Resort & Spa incorporates the Slow Food philosophy — a grassroots movement founded in 1989 to counteract the global trend toward a “fast food” lifestyle — into his culinary mission.
Slow Food aficionados believe that “everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible.”
In other words, “Slow down, you move to fast. Let’s make this moment last.”
Boateng, who grew up in Toronto, emigrated with his family from Ghana when he was eight. Reared by his father in a single-parent household, Boateng showed little interest in culinary pursuits until, at age 18, he took a job as a dishwasher in a hotel where the chef, who noticed a spark of talent, encouraged him to explore his options.
Less than a decade later, after stints at renowned dining rooms around the world including the Westin Turnberry Resort in Scotland and positions in the Cayman Islands and Bermuda, Boateng returned to Canada to accept the position of sous chef at the Rimrock Resort Hotel in Banff.
Now, heading up the kitchen at the Aerie Resort & Spa, Boateng is eager to share his culinary passion and cooking philosophies with visitors and locals alike. His obsessions include fresh fare that is clean and organic. He’s known for experimenting with unusual flavors and has a keen interest in curing and braising meat. Embracing a philosophy that focuses on seasonal, regional and organic cuisine, Boateng believes that each meal should be an unforgettable experience.
Pan-seared black cod with cherries matelote and cilantropickled cauliflower Serves 4
For the pickled cauliflower:
1 ounce onions
3 ounces olive oil
6 ounces fresh cauliflower florets
1 sprig thyme
1 bay leaf Salt, to taste
1 tablespoon coriander seed Juice of 1 lemon
4 ounces white wine
2 ounces olive oil
½ ounce fresh chives
¼ ounce fresh cilantro
½ ounce fresh chervil
2 ounces olive oil
Heat olive oil in a sauté pan. Add onions. Sweat until soft. Add cauliflower florets, thyme, bay leaf, peppercorn, salt, coriander seed, lemon juice and white wine. Cook for 8 to 10 minutes (cauliflower should remain crunchy). Set aside. (Pickled cauliflower may be made up to five days in advance of serving.) When ready to serve, mix in chives, cilantro and chervil. Add olive oil and toss.
For the cherries matelote:
20 fresh cherries pitted (reserve 4 with stems)
1 tablespoon olive oil
1 medium shallot, minced
½ clove garlic
3 tablespoons brandy
1 sprig thyme
1 bay leaf
10 black peppercorns
¾ cup pinot noir
½ ounce butter
3 ounces reduced veal stock
1 tablespoon honey Salt and pepper, to taste
Heat olive oil in a sauté pan. Add minced shallot and garlic and sweat until soft. Flame with brandy. Add thyme, bay leaf and peppercorn, and reduce au sec (until nearly dry). Add pinot noir and reduce again by three quarters. Remove thyme and bay leaf. Blend in butter, veal stock and honey. Add pitted cherries. Adjust seasoning and reserve for plating.
For the black cod:
4 3-ounce pieces black cod (sablefish)
Sear black cod on all sides until golden and cooked through.
PRESENTATION: On each plate, place a strip of cauliflower salad running from top left (11 o’clock) to bottom right (5 o’clock). Place the matelote sauce on the lower part of the plate and position a piece of the black cod on sauce. Garnish with reserved stem cherries.
3 ounces foie gras
3 tablespoons brandy
1 tablespoon Madeira wine
1 cooked lobster tail
½ ounce mixed sprouts
1 sheet rice paper
Raspberry powder (available in health food stores)
Juice of 1 lemon
1 tablespoon olive oil
Salt and fresh ground pepper, to taste
Combine foie gras, brandy, Madeira, salt and pepper. Set aside to marinate for 2 hours. Combine lemon juice and olive oil to make vinaigrette. Split the lobster tail lengthwise and season with half of lemon vinaigrette. Soften the rice paper sheet in warm water and place it on a dry cloth. Layer the rice paper with foie gras, then sprouts, then lobster. Sprinkle with reserved lemon vinaigrette and raspberry powder. Roll sushi-style and cut into 4 pieces.
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.
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.
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.
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.
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.
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.
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.