January 17, 2019

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  • Pulling the strings

    BY WESAM MASOUD Someone with far more wit than me said “Acting is easy, comedy is hard”. That same aphorism can be applied to a professional kitchen; once you’ve learned the basic techniques, cooking individual ingredients can be a walk in the park. What’s hard is bringing all those techniques, ingredients and flavors together on one plate. It’s a balancing act that few can pull off, and even fewer can perform masterfully. Success in this endeavor is often difficult; people have different tastes and while the technical ability required to create a sublime chicken liver terrine is high, it is…

    Chef’s Table: A victorious concept

    BY SARAH KHANNA A one-night event at the Cellar Door Bistro, quaintly hidden away on a quiet street in Maadi, promised to be, if anything, interesting. Chefs Ayman Samir, Moustafa El Refaey and Wesam Masoud had lured a small but curious crowd to savor their chosen flavors of summer in a casual setting: tan linens, multicolored runners and pristine white napkins. Inviting us to share three large communal tables, diners mingled well before the first course — a vibrant atmosphere prevailed. Served in disposable plastic, a hurried thought although somewhat trendy in shape, came a tomato consommé to begin, served…

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