WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
JIHANE DAGHER
HOME-BAKER
MAMAN CHOCOLAT
My name is Jihane Dagher and I’m a marketing manager and a home baker in my free time. I discovered my passion for baking in 2010 when I got married. At the time, the kitchen was an unknown territory to me. In no time, I became addicted to cooking and spent hours watching tutorials on YouTube, reading and collecting various recipes. This is how I learned baking, stacking cakes and decorating. It took me countless hours and multiple trials and errors to finalize each recipe. I started Maman Chocolat, three years ago, to share my passion for baking through short cake decoration tutorials and pictures. Soon after, I found myself baking wedding cakes, making many live demos, filming videos for different TV Channels and becoming the ambassador of many brands. I never thought that a simple Instagram page would take me this far. I bake early in the morning before I go to work and late at night when I put my three kids to sleep.
1. What inspired you to turn your passion for baking into “Maman Chocolat,” and how has the journey evolved over the past three years?
The inspiration behind Maman Chocolat was deeply rooted in my love for sharing sweetness, warmth, and positivity. This is especially true as a mother and working mom. What began as a personal Instagram page quickly blossomed into something bigger. This was thanks to the overwhelming love and support I received from my online family.
This beautiful connection motivated me to transform my passion for baking into Maman Chocolat—a space where I could share recipes, sell my creations, and spread joy. Over the past three years, I’ve focused on creating accessible, easy-to-follow recipes. I’ve also used the platform to uplift and spread positivity during tough times. It has been an incredible journey of growth, filled with love and encouragement from my community.
2. Balancing a marketing career, baking, and being a mom of three sounds challenging. How do you manage to juggle it all, and what keeps you motivated?
It can be challenging, but my love for what I do keeps me motivated. Whether it’s sharing recipes, helping others, or spreading positivity, I find joy in it all. My children are my biggest supporters. They love the page and encourage me every step of the way.
I also draw strength from the incredible women in my life—my mom, my sisters, and my aunts. All of them are strong, working mothers I admire and look up to. Their example reminds me that with love, resilience, and dedication, I can balance it all and keep going.
3. Your Instagram page has taken you far, from wedding cakes to live demos and TV appearances. What do you think has been the key to your success on social media?
I believe the key has been hard work, authenticity, and pouring my heart into everything I do. I dedicate time, effort, and love to my content. Whether I’m sharing successes, failures, or lessons learned along the way, I try to remain authentic.
Being real with my audience helps people relate to me. I believe in connecting on a personal level, being transparent about my journey, and supporting others as they follow their own baking dreams.
4. What are the most memorable moments or achievements in your journey as “Maman Chocolat”? Are there any collaborations or projects that stand out?
One of my most cherished projects is Love in the Kitchen, an initiative close to my heart. It involved cooking meals for those in need. Part of it also included the Fill Their Lunchbox initiative, which distributed breakfast to children in need.
For me, giving back to the community is the best way to express the love I’ve received. There’s nothing more fulfilling than sharing warmth and care through a meal or a small gesture that can brighten someone’s day. Initiatives like these remind me why I started Maman Chocolat—to share love, kindness, and positivity.
5. For aspiring home bakers or entrepreneurs who look up to you, what advice would you give them as they embark on their own journey?
My advice is simple: do it with all your heart and don’t be afraid to fail. Failure is part of the journey. Stand up, learn, and try again.
Most importantly, don’t try to imitate others. Stay true to yourself and your vision. Authenticity is what will make you stand out. If you pour love, passion, and dedication into what you do, success will follow.
WHAT’S NEW |
LADURÉE LAUNCHES FIRST COFFE SHOP CONCEPT IN GCC AT RIYADH’S ROSHN FRONT
Fifth Saudi Location Combines French Elegance with Modern Convenience, Offering Sweet and Savory Delights for Every Occasion.
Ladurée, the iconic French patisserie renowned for its delicate macarons and luxurious dining experiences, has debuted its first-ever Ladurée Coffee Shop concept. This marks the brand’s entry into the Gulf Cooperation Council (GCC) region. The new venture is also the brand’s fifth location in Saudi Arabia. It is situated at the bustling ROSHN Front in Riyadh.
This milestone was celebrated with enthusiasm by Ghassan Sakr, Country Head KSA at Ladurée by French Spirit Coffee Shop L.L.C. In a statement, Sakr expressed his pride in the brand’s expansion:
“We’re proud to announce the opening of the first Ladurée Coffee Shop concept in the GCC. This is also the fifth Ladurée location in Saudi Arabia at ROSHN Front, KSA.”
Designed to cater to the evolving needs of modern patrons, the Ladurée Coffee Shop offers a unique twist on the brand’s traditional café model. It provides a versatile menu featuring both savory and sweet delicacies. The experience suits every mood and occasion. Visitors can opt for a quick “grab and go” option or savor a leisurely dining experience. The ambiance reflects the elegance and refinement synonymous with Ladurée.
The opening at ROSHN Front represents Ladurée’s commitment to innovation while staying true to its French heritage. The coffee shop is set to become a popular destination for Riyadh’s residents and visitors. It combines the charm of a traditional French patisserie with the convenience of a contemporary café.
With this latest addition, Ladurée continues to strengthen its presence in the Saudi market. It is contributing to the country’s growing culinary landscape.
DESSERTS |
NO-BAKE CHOCOLATE TIRAMISU BÛCHE
Serves 8-10 | Preparation 1 hour 40 min
INGREDIENTS |
- 27 ladyfingers
- 750 ml whipping cream
- 300 g mascarpone cheese
- 1/4 cup sugar
- 3/4 cup cocoa powder
- 200 g dark chocolate
- 1 tsp vanilla extract
- 1 shot espresso
- Milk or cooled coffee (for dipping the ladyfingers)
PREPARATION |
- Melt the dark chocolate with 250 ml of the whipping cream. Let it cool to room temperature.
- In a mixing bowl, cream the mascarpone cheese with the sugar and vanilla extract until smooth.
- Add the remaining whipping cream and whip until thick and fluffy.
- Incorporate the melted chocolate, cocoa powder, and espresso shot into the cream mixture using a spatula. Mix gently until well combined.
- On a sheet of parchment paper, layer three rows of ladyfingers. Dip each ladyfinger in milk or cooled coffee before placing it on the paper.
- Spread 1/3 of the cream mixture evenly over the ladyfingers. Carefully roll the layered ladyfingers tightly into a log using the parchment paper to guide you.
- Refrigerate for at least 1 hour.
- After chilling, cover the bûche with the remaining cream and decorate as desired.
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CHRISTMAS CREATIONS BY OUR BELOVED CHEFS
The festive spirit of Christmas 2024 is in the air, and we’re excited to share a dazzling selection of holiday dessert creations crafted by some of our favorite chefs. These culinary artists have taken classic holiday treats to new heights, blending tradition with innovation to bring you confections that are as delightful to look at as they are to savor. Let these irresistible creations add a touch of magic to your celebrations this season!
CHEF PIERRE ABI HAYLA
PASTRY CHEF AND OWNER OF LE NOIR
LEBANON
The Bûche Marrons Framboise Cointreau combines the richness of chestnuts and the tangy sweetness of raspberries, elevated by a hint of orange liqueur for a sophisticated festive treat. The Bûche Fraise et Vanille offers a delicate balance of creamy vanilla mousse and fresh strawberries, while the Dark Chocolate Bûche delivers an indulgent experience with its intense, velvety chocolate flavor.
CHEF CHARLES AZAR
PASTRY CHEF AND OWNER AT FLOCON
LEBANON
The ice-cream caramel toffee yule log is a decadent dessert featuring layers of creamy caramel ice cream and rich toffee flavors, perfect for indulgent celebrations. While the gluten-free chocolate yule log is topped with a glossy chocolate glaze for a refined finish.
CHEF JEAN FRANÇOIS DEVINEAU
GLOBAL PASTRY CHEF RAVIFRUIT CHEZ IRCA RAVIFRUIT
UAE
A delightful frozen dessert blending the rich flavors of tangy raspberry, and nutty pistachio. This elegant creation is a harmonious balance of sweetness and freshness, perfect for celebrating special moments.
CHEF CHRISTOPHE DEVOILLE
EXECUTIVE PASTRY CHEF, ATLANTIS THE ROYAL
UAE
Whether you’re looking to impress your guests or simply satisfy your own holiday sweet tooth, this assortment is perfect.
CHEF ALEXANDRE DUFEU
SENIOR EXECUTIVE PASTRY CHEF AT JUMEIRAH MINA AL SALAM
UAE
The Vanilla and Peanut Yule Log combines the creamy richness of vanilla with the nutty crunch of peanuts, creating a perfectly balanced and indulgent festive dessert.
NICOLAS DUROUSSEAU
EXECUTIVE PASTRY CHEF AT JUMEIRAH BEACH HOTEL
UAE
The Chocolate Guanaja Yule Log features a Valrhona Andoa 70% chocolate choux sponge, a Vergers Boiron dark cherry insert, and Valrhona Guanaja Infinity chocolate cookies. Inspired by the festive season, it is designed to resemble a forest log, complete with Guanaja bark and delicate mushroom accents.
CHEF NICOLAS LAMBERT
SENIOR EXECUTIVE PASTRY CHEF AT FOUR SEASONS RESORT
UAE
The “Dune de Noël” boasts layers of salted Dulcey mousse, citrus marmalade, and cinnamon crémeux, all nestled within a tender pain d’épices sponge. A delightful twist on tradition, perfect for sharing and enjoying.
CHEF ANGELO MUSA
EXECUTIVE CHEF AT THE LANA AND HOTEL PLAZA ATHENEE
UAE
Inspired by the boutique’s name, this candy-shaped Yule log is a tribute to creativity and teamwork. Crafted using a custom mold by a French artisan, it combines traditional Christmas flavors with carefully balanced textures, offering a unique and harmonious tasting experience.
CHEF CHRISTIANE TRILCK
ASSOCIATE DIRECTOR AT RICHEMONT MASTERBAKER
UAE
Celebrate the holidays with a modern twist on the classic yule log, inspired by the nostalgic allure of toffee apples. This festive creation combines a caramel and apple core with vanilla cream, nestled on a roasted almond sponge and topped with a delicate marzipan layer for a nutty finish.
CHEF ABEL VIEILLEVILLE
CLUSTER PASTRY CHEF AT ADDRESS HOTELS
UAE
The soft, pine-infused ganache provides a luxurious base, while the tangy mandarin jam adds a bright burst of flavor. The moist walnut sponge offers a comforting foundation, and the crunchy pecan praline adds a delightful textural contrast.
Martha Stewart Holidays is a comprehensive guide to creating memorable holiday celebrations. This visually stunning book, filled with Martha’s signature style and attention to detail, offers a wealth of inspiration for Thanksgiving, Hanukkah, Christmas, and New Year’s Eve.
Inside, you’ll find:
- Crowd-pleasing recipes: From elegant appetizers to hearty main courses and decadent desserts, Martha provides a variety of dishes to suit every taste.
- Full menus: Take the stress out of planning with complete menus for each holiday, including pairings and timing suggestions.
- Home decorating ideas: Transform your home into a festive wonderland with creative decorating tips and stunning tablescapes.
- Gift-giving inspiration: Discover unique and thoughtful gift ideas, along with beautiful wrapping techniques.
- Party planning tips: Host unforgettable gatherings with expert advice on everything from invitations to party favors.
Whether you’re a seasoned entertainer or a novice host, Martha Stewart Holidays will help you create a truly magical holiday season.
RECOMMENDED BOOKS
Meet Chef Tareq Taha, the Palestinian culinary maestro who has taken the food world by storm. At just 36 years old, this chef has a remarkable story to share about his journey from aspiring hotel manager to a celebrated chef and the winner of Top Chef All Stars in the Arab world.
Tell us a bit about yourself and your journey into the culinary world
My name is Tareq Taha. I’m 36 years old, a Palestinian chef. My journey began at the age of 18 when I started working in pastry. A few years later, I shifted my focus to cooking. My passion for food and pastry was ignited while I was pursuing a career in Hotel Management. That’s when I realized my true calling was in the culinary arts. Since then, I’ve been honing my skills and experimenting in various food operations.
At the age of 28, I landed my first role as a head chef, a milestone that marked the beginning of an exciting chapter in my career. However, the biggest challenge and highlight of my professional life came in 2022 when I participated in Top Chef in the Arab world. Winning the title of Top Chef All Stars was a dream come true. For me, cooking is more than a profession; it’s my passion and my safe zone.
What is your current role, and what drives your culinary philosophy?
Currently, I am the head chef of two restaurants. In addition to that, I am also involved in a family business. My culinary philosophy is rooted in the belief that learning and dreaming should never stop. Nothing in life beats the feeling of achieving your dreams.
What are your dreams and goals for the future?
My ultimate dream is to continue learning and expanding my knowledge of this profession while traveling the world, experiencing new cultures, and tasting different cuisines. I also want to share my knowledge with others. My vision is to someday open my own cooking school—a space where I can teach people how to cook, develop my skills, create new recipes, and share my love for food. It would be a place of inspiration and growth for me and others.
What’s next for you in your culinary journey?
I’m currently focused on sharing my expertise and cuisine with a wider audience. My next big step is to create events and pop-ups around the world, connecting with people and chefs from different cultures. It’s an exciting way to collaborate, learn, and showcase Palestinian cuisine on a global stage.
What advice would you give to aspiring chefs?
Never stop learning and never stop dreaming. The culinary world is vast, and there is always something new to discover. Embrace challenges, take risks, and pour your passion into everything you create. Cooking is not just about food; it’s about connecting with people, telling stories, and creating memorable experiences.
READ MORE INTERVIEWS
RESTAURANT |
JATO LOUNGE
The vibrant city of Dubai is now home to an elegant new club and Peruvian restaurant lounge, JATO. Perched on the rooftop floor of the iconic Media One Tower in Media City, this venue is set to impress. From the moment the elevator doors open on the 43rd floor, you are transported into an enchanting world of visual and olfactory delights.
By day, the dining area welcomes guests for lunch as natural light pours in through the surrounding floor-to-ceiling windows. Gaze out over the serene blue sea and Palm Jumeirah, or admire the bustling Sheikh Zayed Road lined with impressive towers. By night, the club and lounge area transform into a lively escape. You’ll feel suspended between the starry sky above and the shimmering city lights below.
The venue’s design exudes refined eclecticism with a touch of art deco elegance. It strikes a luxurious yet playful balance. Embracing a bold maximalist approach, JATO unfolds in rich jewel tones—lush green, royal burgundy, wild fawn, and mystical amber. These elements drape the space in warmth and sophistication.
Guests are invited to settle into this elevated oasis and savor exquisite Peruvian cuisine. Or, they can dance the night away to the ambient beats of the resident DJ. The state-of-the-art sound system ensures music fills the entire venue.
Cuisine: Peruvian cuisine
Meet Chef Juan Ancheita, a proud Guatemalan culinary artist with over two decades of experience in the gastronomic world. Inspired by the rich traditions of his homeland and the teachings of his mother and grandmother, Chef Juan brings a unique blend of passion, perseverance, and creativity to every dish he prepares. With a philosophy rooted in respecting the natural ingredients that grace his kitchen, he crafts meals that are not only delicious but also deeply meaningful.
Tell us a bit about your professional career:
I am proud to be a Guatemalan chef with 22 years of experience in gastronomy. My passion lies in delivering exceptional service and crafting unforgettable culinary experiences. Throughout my career, the key to my success has been consistency, perseverance, and an unwavering commitment to pursuing my dreams. I owe my love for cooking to my mother and grandmother, who inspired me with their recipes and deep connection to our culinary heritage. They taught me that food is more than sustenance—it’s a story of culture, family, and love.
What is your philosophy or motto?
Respect every ingredient that nature provides. Each one carries its own story and potential, and as a chef, it’s my responsibility to honor them through my cooking.
What is your dream in life?
My dream is to establish a successful restaurant that showcases the richness and diversity of Guatemalan gastronomy. I want to bring the flavors of my roots to a wider audience, helping people discover and appreciate the culinary treasures of Guatemala. I believe food is a powerful way to connect people and cultures, and I want my restaurant to be a bridge to my heritage.
What are your current projects and plans?
Right now, I am fully dedicated to elevating the culinary offerings at the hotel where I currently work. My focus is on revamping the restaurant menus, creating innovative dishes while staying true to my roots. It’s an exciting opportunity to refine and expand our gastronomic proposals, and I’m thrilled to see how these changes can enhance the dining experience for our guests. At the same time, I continue to explore ways to promote Guatemalan cuisine internationally, through collaborations, events, and perhaps even a future cookbook.
READ MORE INTERVIEWS
MEAT |
CHRISTMAS MEDLEY OF SUCCULENT MEAT
Serves 4 | Prep/cooking 30 min
INGREDIENTS |
The steak:
- US Bone-In Ribeye steak (1-inch thick or more)
- Coarse salt
- Freshly ground black pepper
- 2 tbsp butter
- 2 sprigs fresh rosemary
- 2 cloves garlic (crushed)
Grilled Vegetables:
- Baby potatoes
- Asparagus
- Chili peppers
- Brown mushrooms
- Yellow zucchini
- Cherry tomatoes
- Extra virgin olive oil
- Peppery salt
- Fresh rosemary
Thai Salsa:
- 1 cup cherry tomatoes (diced)
- 1/4 cup red onion (finely diced)
- 1 red chili (finely chopped)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp fresh Thai basil (chopped; or substitute regular basil)
- 1 tbsp fish sauce (or soy sauce)
- 1 tbsp lime juice
- 1 tsp lime zest (optional)
- 1 tsp sugar (or honey)
- 1 tsp toasted sesame oil (optional)
- Salt and black pepper (to taste)
Creamy Mushroom Sauce:
- 2 tbsp butter (unsalted)
- 1 tbsp olive oil
- 2 cups mushrooms (button, cremini, or shiitake, sliced)
- 2 cloves garlic (minced)
- 1/2 cup onion or shallots (finely chopped)
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup white wine (optional)
- 1 tsp Dijon mustard (optional)
- 1 tsp Worcestershire sauce
- Salt and black pepper (to taste)
- 1 tbsp fresh parsley (chopped)
Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (optional)
- 3–4 garlic cloves (minced)
- 2 tbsp fresh oregano (or 1 tsp dried oregano)
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice (optional)
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
PREPARATION |
For the Steak:
- Temper the Meat: Allow the ribeye to sit at room temperature for 30-60 minutes to ensure even cooking.
- Season the Steak: Generously coat both sides with coarse salt and freshly ground black pepper.
- Preheat grill to high heat (~250°C).
- Sear the steak for 4-6 minutes on each side for a perfect crust.
- Move the steak to indirect heat and cook to your desired doneness: (rare: 50°C, medium rare: 55°C, medium: 60°C)
- Baste occasionally with butter infused with rosemary and garlic.
- Rest the steak for 5-10 minutes before serving.
- Serve with your choice of chimichurri, Thai salsa, or creamy mushroom sauce.
Grilled Vegetables:
- Slice zucchini, halve cherry tomatoes, and prepare the remaining vegetables.
- Toss with olive oil, peppery salt, and fresh rosemary.
- Cook over medium-high heat until tender and slightly charred (10-15 minutes).
Thai Salsa:
- Dice tomatoes and onions, and finely chop chili, cilantro, and basil.
- Combine all ingredients in a mixing bowl.
- Toss gently and let sit for 10–15 minutes to meld flavors.
Creamy Mushroom Sauce:
- Heat butter and olive oil in a skillet. Add mushrooms and sauté for 5–7 minutes.
- Stir in garlic and onions/shallots; cook for 2–3 minutes.
- Deglaze the pan with white wine (if using) and simmer for 1–2 minutes.
- Add beef stock and Worcestershire sauce; simmer for 2–3 minutes.
- Stir in heavy cream and Dijon mustard (optional) on low heat, simmering until thickened (3–5 minutes).
- Adjust seasoning and garnish with parsley before serving.
Tips: Use a mix of mushrooms for deeper flavor. If the sauce is too thin, let it reduce longer or thicken with cornstarch. For luxury, add a splash of truffle oil.
Chimichurri Sauce:
- Finely chop parsley, cilantro (if using), and oregano. Mince the garlic.
- Combine herbs, garlic, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes in a bowl.
Tips: For a smoother texture, blend in a food processor, and store in an airtight container in the fridge for up to a week.
THE ULTIMATE BEEF CUT GUIDE: RIBEYE, STRIPLOIN, AND TENDERLOIN
The US Bone-In Ribeye is a premium cut of beef prized for its rich marbling, tenderness, and deep flavor. It’s cut from the rib section of the cow and typically includes a portion of the rib bone, which enhances the flavor during cooking. Here’s everything you need to know about preparing, cooking, and enjoying this exceptional cut.
The US Ribeye is one of the most sought-after cuts of beef, known for its outstanding marbling, tenderness, and rich, beefy flavor. It’s a versatile cut that works beautifully with various cooking methods, whether bone-in or boneless.
Key Characteristics
- Location: Cut from the rib section of the cow, typically between ribs 6–12.
- Marbling: High fat content that makes it juicy and flavorful.
- Texture: Exceptionally tender with a buttery mouthfeel.
The Prime Angus Striploin is a premium cut of beef prized for its perfect balance of tenderness, marbling, and bold flavor. It’s cut from the short loin of the cow, offering a leaner texture compared to ribeye while retaining enough marbling to stay juicy and flavorful when cooked.
Key Characteristics
- Grade: “Prime” ensures superior marbling and tenderness, setting it apart from other grades.
- Breed: Angus beef is renowned for its consistent quality, flavor, and marbling.
- Texture: Firm with a slight chew, delivering a satisfying bite.
- Shape: Rectangular with a fine layer of fat along one side for added flavor.
The Prime Angus Tenderloin, often referred to as filet mignon when cut into medallions, is one of the most luxurious cuts of beef. Sourced from the loin section of the cow, it is celebrated for its incredible tenderness and mild, buttery flavor. The “Prime” grade ensures exceptional marbling and quality, while Angus beef delivers a depth of flavor and consistency.
Key Characteristics
- Tenderness: The most tender cut of beef, offering a melt-in-your-mouth texture.
- Flavor: Mild and buttery; pairs well with seasoning or sauces for added complexity.
- Shape: Cylindrical, often trimmed into medallions or prepared as a roast.
- Fat Content: Lean, with minimal marbling compared to ribeye or striploin, but still flavorful.
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4 COMMON HOLIDAY NUTRITION MYTHS AND WHY THEY’RE NOT TRUE
BY CHRISTINA HABCHI
The holiday season brings joy, festivities, and plenty of tempting treats—but it also comes with a whirlwind of nutrition myths that can make you second-guess your choices. Christina Habchi, dietitian and owner of Hello Healthy Clinic is here to set the record straight.
Myth 1: Skipping meals to save calories is a bad strategy
Intermittent fasting or opting for a lighter meal can actually give your digestive system a break, boost energy levels, and help you manage your intake more effectively. If you plan to indulge in a larger meal later, skipping a meal or having something light beforehand allows you to enjoy your feast without overdoing it. The key is to be mindful of your portion sizes.
Myth 2: The holiday season is an “All or Nothing” time
One of the most common mistakes during the holidays is adopting an all-or-nothing mindset. Indulging in a meal or treat doesn’t mean you’ve derailed your health goals—it’s the prolonged overindulgence that can lead to weight gain. One indulgent meal won’t make you gain weight or ruin your diet. Food is a big part of holiday celebrations, and it’s important to enjoy it. However, the more you let indulgence continue unchecked, the harder it becomes to get back on track.
Myth 3: Alcohol is the problem
While alcohol contributes to your calorie intake, it’s not usually the alcohol itself that’s the main culprit—it’s often the cocktails and appetizers that pack on the calories. For example, cocktails can pack 250–300+ calories due to sugary mixers, while a glass of wine has around 120–130 calories. However, the real calorie overload often comes from high-calorie snacks like chips, nuts, or appetizers, which can contain more calories than the alcohol. To manage your intake, opt for simpler drinks like wine or spirits with soda water and choose lighter appetizers, such as vegetable-based options like edamame or carrot sticks with lemon.
Myth 4: Saying no to food means you’re restricting yourself
Diet culture often associates saying “no” to food with deprivation, but in reality, it’s about exercising control. Long-term health is shaped by how you eat when you’re not on a diet—the choices you make day-to-day. It’s perfectly fine to enjoy holiday treats, but it’s also okay to decline certain foods. Saying no isn’t about restriction; it’s about prioritizing your well-being and being in control. Ultimately, discipline is what helps maintain a healthy weight, not giving in to every temptation.
