September 7, 2014

The Sizzling Skillet Experience at AppleBee's

The best thing about cooking in home is hearing this sizzling sound of the ingredients getting infused together, under the heat of the fire... As if they are dancing in a rhythm so strong and fierce, yet so amusing and so folklorish.

When you are in a restaurant, you are are able to watch your food cooked "live" ..But can you really hear it? Hear this dance? Hear this sizzling effect?

Last week, I was in Apple bee's and they launched some exclusive and new menu items called : " The Sizzlers". All served on a 400C Creole-style skillet .
Good chance that I was able to try them before October . Luckily, the sizzling desserts are staying on the menu though!
Sizzling Steak

Sizzling Desserts (Video)


August 30, 2014

Vapiano : An Innovative Pasta & Pizza Concept from Germany in Riyadh

Chi va piano va sano e va lontano

“Chi va piano, va sano e va lontano” the Italian proverb which means “If you have an easy-going and relaxed approach to life, you’ll live more healthily and longer”.  
It is true for some point. If we approach the things we love like family, friends, and food, we will truly enjoy our lives happily, and this could make us survive a little bit longer than being sad or near things that makes us sad.

I learnt this proverb during my visit to Vapiono, Riyadh (KSA) this Thursday. And this is exactly the attitude that Vapiano wants to deliver to their Vapianistis (Guests &employees) during their dining in experience!

Live Pasta Making فابيانو 

The ambience & vibrant decor makes you feel like you are eating at home.
I always tell my readers that I don't like to judge a restaurant by one visit. And this was my third visit to Vapiano. My first try was in August 2012 and my next visit was May 2013. And this was the third time where I got to be invited to there.
The restaurant has greatly improved since the last time I was there. From management and staff dedication, to the quality of service and food.

The pasta display on the entrance, the big black wooden board, and the fresh pasta making & cooking stations is what got me attracted to Vapiano when I came to Riyadh city. You can rarely find this mood, ambience, , eating experience and high quality in one place!

It really defines the future of fresh, casual dining, as this European chain exhibits a vibrant atmosphere, innovative restaurant technology and delicious and affordable menu! And If I wanted to sum up my food experience at Vapiano in 3 words I’d say this “Interactive, Fresh,  & Simple ”.


( For a quick view of my whole experience, check out my slideshow)

July 20, 2014

Interview with an Olive Oil Expert (2): Sensory Aspect

Everything you need to know about Olive Oil
(Part 2)


We continue in this post, part 2 of the Interview series with the Olive Oil Expert.
This time it covers the topic of the sensory evaluation of Olive Oil.


Sensory Aspect of Olive Oil


Olive Oil tasting should be done in tapered (Dark Blue) glasses.
WHAT COLOR IS GOOD OLIVE OIL?
The color of olive oil is not an indication of quality. Choose olive oil for taste not for its color.

Interview with an Olive Oil Expert (1): Health Aspect

Everything you need to know about Olive Oil
(Part 1)


“And a tree (olive) that springs forth from Mount Sinai, that grows (produces) oil, and (it is) relish for the eaters.( Quran 23:20 )”

Today’s contribution comes straight from the Olive Oil industry!
Pearl’s interviewed an avid experienced Food scientist who has been working in the olive oil production for 6 years. It is important for consumers like us know briefly about olive oil production, the sensory characteristic of the best olive oil, and how can we detect the differences or how can they choose the best olive oil brand from the market. We will be covering a week of posts about Olive oil, so stay tuned!

Mr. Mohammad Kobayter is the Quality Assurance and Logistics Manager at KOBAYTER S.A. in Malaga -Spain. Kobayter holds a Bachelor of Science in Food Science and Management from the American University of Beirut (AUB) and he is a certified expert in virgin olive oil tasting (from the University of Jaen, Spain). He previously worked as a Production manager assistant at KOBAYTER FRERES S.A.L. in Lebanon. (Alwazir historic Ad ) 

Mohamad, undergoing a sensory test on the olive oil