FX Excursions

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

Boston, OAK Long Bar + Kitchen, Stefan Jarausch

Jan 1, 2013
2013 / January 2013

Stefan Jarausch’s entrée into the world of cuisine — or cuisines of the world — began when he was a boy growing up in Bielefeld, Germany, where his Uncle Jürgen, a seasoned world traveler, shared his love of travel and food with friends and family by recreating the dishes he sampled during his junkets through Europe and beyond.

Serving as an amateur sous chef alongside his uncle as they prepared elaborate meals — often with a French influence — Stefan gained an appreciation for the way fine food enjoyed in good company had a way of bringing people together in boisterous celebration. He advanced his cooking skills with a three-year apprenticeship in Berlin, followed by a stint in Geneva that ultimately led to the adventure of a lifetime: With a Michelin Guide in hand, Stefan set out for Lyon, France, where he worked his way through the list, knocking on doors and inquiring about jobs.

The risky venture paid off when he landed a position at L’Auberge Du Pont de Collonges working under renowned Chef Paul Bocuse. Stefan’s four years in France provided him with what he considers the foundation of his culinary methodology.

In 1994, Stefan relocated to the United States, where he joined the culinary team at The Ritz-Carlton, Boston, a move that led to a decade-long tenure with The Ritz-Carlton Hotel Co. In 2008, Stefan took the reins at the venerable Fairmont Copley Plaza’s Oak Room. In his current role as executive chef at The Fairmont Copley Plaza’s recently reimagined dining venue, OAK Long Bar + Kitchen, Stefan combines the elements of home cooking that originally inspired his interest in becoming a chef with the experience gained during his diverse culinary career. The result: food and drink designed to serve as a catalyst for conversation reminiscent of the meals he served with his uncle back in Germany.

Cranberry apricot chutney

1 large orange
1 lemon
½ grapefruit
1 cup dried apricots
1½ cups sugar
1 tablespoon fresh ginger, minced
1 cup cranberry juice
12 ounces fresh cranberries
Begin by zesting and juicing the orange, lemon and grapefruit. Set aside. Chop the dried apricots into ¼-inch pieces. In a thick-bottomed pan, caramelize the sugar to a light brown color. Add citrus zest and ginger. Cook for a minute or two. Add the citrus juice, cranberry juice and cranberries; cook until the cranberries begin to crack open. Remove from heat and let cool.

Oven-fired mussels

1 teaspoon extra virgin olive oil
1 teaspoon shallots, peeled and minced
2 garlic cloves, peeled and minced
½ cup Tasso ham
½ fennel bulb, sliced very thin
½ cup cherry tomatoes, halved
1 pound mussels, cleaned and scrubbed
½ cup white wine
1 tablespoon butter
Salt, pepper and red pepper flakes, to taste
1 tablespoon freshly chopped parsley
This dish is best cooked in a cast-iron pan with a cover, but any heavy-duty 4-quart pan with a cover is a suitable substitute. Heat the pan over a moderate flame or power. Add the oil, shallots and garlic. Sauté until the mixture is fragrant and sizzling. Add the Tasso ham, fennel and tomatoes. Cook for 2 minutes over high heat. Add the mussels, white wine and butter. Season moderately with salt, pepper and red pepper flakes. Cover the pan and let steam until most of the mussels are open. (Discard those that do not open.) Taste the liquid and adjust seasoning to taste. Sprinkle with fresh parsley.

Roast chicken

1 3- to 3½-pound whole chicken
1½ pounds potatoes of choice, cut into 2- to 3-inch pieces
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon shallots, peeled and minced
1 tablespoon garlic, peeled and sliced thin
2 tablespoons white wine
1 cup chicken stock, preferably homemade
2 tablespoons butter
Flaky sea salt, freshly ground pepper and Aleppo pepper (optional), to taste
Preheat the oven to 475 degrees. Pre-cook the potato pieces in boiling, salted water for about 10 minutes or until still firm. Set aside. Remove the legs from the chicken and cut them through the joint into 2 pieces. Remove the wings from the chicken. Heat a heavy-bottomed skillet on the stovetop until it is very hot. Rub oil all over the chicken pieces and coat them with chopped rosemary. Sear the seasoned chicken on all sides in the hot pan. Season the potato pieces to taste with salt and pepper and add to the pan. Transfer the pan into the preheated oven. Cook 20–25 minutes, until the chicken juices run clear and the potatoes are nicely browned. Add the shallots and garlic; brown slightly (they will cook fast). Add white wine to deglaze. Add chicken stock and butter; return the skillet to the oven. Continue to cook until the liquid is reduced to sauce consistency. Serve in the skillet.

Cuisine2

© Fairmont

 

 

Bardstown

1 ounce Maker’s Mark 46 Bourbon
1 ounce Aperol
½ lime, juiced
3 ounces pink grapefruit juice
Combine all ingredients in a cocktail shaker. Add 4 or 5 ice cubes, close the shaker and shake vigorously at least 50 times. Place 1 large (2-inch by 2-inch) ice cube in a rocks glass. Strain the cocktail over the ice cube. Serve at once.

OAK Long Bar + Kitchen

The Fairmont Copley Plaza
138 St. James Ave.
Boston, MA 02116
tel 617 267 5300
fairmont.com

Introducing

FX Excursions

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

#globility

Insta Feed
eFlyer Reviews
Dec 2, 2020

Air Canada Signature Class Review

As I arrived at the Air Canada check-in counter, the helpful staff directed me to the security checkpoint. Once through the line, and a bit strapped for time, I walked quickly to my gate, where an extremely kind concierge service member greeted me. She asked how my trip was and said she had been watching for me so she could assist me with boarding early to ensure a calm and easy departure. She assisted me earlier that week when I processed through security from Toronto to London, so it was nice closing my trip with a friendly face. She escorted me onto the plane and to my seat in the beautiful Signature Class cabin of the Boeing 787-8, introducing me to the flight attendant who would be directing cabin staff during my flight. I thanked the concierge for her hospitality throughout my journey.

Peace of Mind

IHG® Business Edge provides small- to midsized enterprises with benefits and confidence to navigate the evolving business travel environment.

eFlyer News
Dec 2, 2020

Long Beach, California, Ranked Cleanest City in United States

Travel insurance comparison site InsureMyTrip ranked the best and worst U.S. cities for cleanliness, and Long Beach, California, is No. 1, rated the cleanest U.S. city. InsureMyTrip examined city- and state-level data on key categories, including hand sanitizer demand, restaurant cleanliness, quantity of recycling collectors, garbage disposal satisfaction, electric vehicle market share and pollution.

eFlyer News
Dec 2, 2020

Meliá Hotels International Announces 2021 Expansion Plans

Meliá Hotels International announced the expansion of its ME by Meliá, Gran Meliá and Paradisus brands in 2021.

The Perfect Fit

According to the U.S. Small Business Administration’s Office of Advocacy, small businesses create two-thirds of net new jobs and account for nearly 48 percent of the U.S. private sector workforce. And small- and medium-sized businesses outpace all other sectors as one of the fastest-growing in the United States. InterContinental® Hotels Group (IHG) goes above and beyond to create opportunities for this segment with its IHG® Business Edge program, voted Best Small- to Mid-Sized Business Program in Global Traveler’s 2019 GT Tested Reader Survey awards.

eFlyer News
Dec 2, 2020

Tropicana Las Vegas Unveils First-Ever Holiday in Paradise

Tropicana Las Vegas launched its first-ever Holiday in Paradise outside in Tropicana Plaza to help spread holiday cheer this year. Through Jan. 3, more than 25,000 lights will cover the corner of Tropicana and Las Vegas Boulevard, alongside a 20-foot Christmas tree and a tropical forest of 25 palm trees and Christmas trees. The free experience for all ages also includes a 10-foot-tall, live poinsettia photo wall, holiday music and a pop-up bar serving winter-themed cocktails, hot cocoa and more.

Daily
Dec 1, 2020

7 Reasons to Say #WelcomeBacktoTravel in Portugal

As more destinations around the globe reopen to travelers, we are ready to get back to one of our favorite activities. Join us over the next several weeks as we take you to places around the world saying #WelcomeBacktoTravel. Take a visual journey through Portugal with us.

What To Expect When Flying: oneworld Debuts Information Portal

Though air travel slowed as airports temporarily closed and borders shuttered to stifle the spread of coronavirus, the airline industry — led by oneworld alliance member airlines — enacted enhanced protective measures to reduce risk and protect passengers.

Daily
Dec 1, 2020

Six Senses Arrives in the Americas in Early 2021 with Six Senses Botanique

The first Six Senses in the Americas arrives early next year with the opening of Six Senses Botanique in Brazil. In the Mantiqueira area, 2.5 hours from São Paulo and 3.5 hours from Rio de Janeiro, Six Senses Botanique will sit amid 700 acres of lush, mid-tropical Atlantic forests.