Welcome to the chef's table
Travel the world via your tastebuds this holiday season with sustainable meals inspired by chefs from Fairmont Hotels & Resorts properties around the globe.
Chefs from Germany to Hawaii to Brazil to Indonesia and even at home in Canada, have shared their passion for produce and conscious cooking with special recipes for the festive season and beyond. So while you may not be able to travel to these stunning hotels this year, get into a festive mood by biting into these international dishes from the comfort of home.
Fairmont’s culinary teams are highly committed to creating sustainable dishes that minimize food waste and use local produce and ingredients to their fullest to enhance the flavours.
“Fairmont has long been committed to responsible tourism, inspiring best practices, harnessing the expertise of our teams and championing actions both large and small,” Sharon Cohen, Vice President, Fairmont Hotels & Resorts. “Sustainability begins at home and in our local communities and those of our hotels. It begins with passionate people inspiring change, sharing ideas and knowledge so we can learn and act as local and global communities.”
From leftover turkey noodle soup to goose and red cabbage Strudel, these recipes will delight both your taste buds and your conscience.
“Here, chefs from our hotels around the world share their passion and expertise, their knowledge of produce and desire to reduce waste and cook sustainably,” continued Cohen.
Michael Pagnacco
Fairmont Waterfront, Vancouver
“We work in an industry that has direct impact on food waste and as chefs it is our responsibility to find creative ways to utilize product that would otherwise be wasted. I love making hot turkey sandwiches with Thanksgiving leftovers. For a more elevated and non-traditional option, I turn leftover turkey into Vietnamese noodle soup.”
David Viviano
Fairmont Orchid, Hawaii
“Nothing says decadence and celebration like lobster – especially if it’s from the Hawaiian waters. Indulge this holiday season with my sustainable lobster recipe. You deserve it!”
Andreas Block
Fairmont Hotel Vier Jahreszeiten, Germany
“Using Christmas leftovers to create new dishes helps the festive season last even longer! This recipe is a great way to reuse leftovers in a traditional way for the family to enjoy. A strudel is great dish for leftovers. Provided you give the attention required to the pastry, you can change the filling to adapt to what you have left over.”
AJ Thalakkat
Fairmont Washington D.C., USA
“Leftover cranberry sauce from Thanksgiving is the perfect filling for macarons, and using banana peels to create flour for gingerbread cookies and macarons helps to make a zero waste Christmas. Happy Holidays!”
Frederic Breuil
Fairmont Le Montreux Palace, Switzerland
“Eating every edible part of an ingredient not only helps reduce food waste but also ensures we get the most out of its nutrients. Most of a vegetable’s nutrients are found within the skin, so I always look to find different ways to include all of the vegetable in my dishes, from brushing the skin before cooking to incorporating the ends into delicious sauces.”
Jérôme Dardillac
Fairmont Copacabana, Brazil
“The mini organic vegetables used in this recipe come from the A.Ch.A project, which seeks sustainable agricultural systems that optimize and stabilize production. As a Chef, my main objective is to teach and inspire employees and customers about using and reusing ingredients. The roots of leek were reused to add texture and flavour to the dish; the head of the prawns were used not only for decoration but also in the preparation of a bisque sauce in another recipe.”
Hamish Lindsay
Fairmont Jakarta, Indonesia
“The day after Christmas at home is always sandwiches or pasta filled with turkey, ham, vegetables and cheeses! As a Chef, I try to minimize all food waste in the hotel by using leftover proteins and vegetables to create new tasty dishes for our guests to enjoy.”
For the complete recipes, visit: http://www.fairmontmoments.com/sustainable-christmas-recipes.
