Food is love, and it is also the perfect gift for a host, a gourmand, a home cook, or anyone who appreciates a truly special culinary experience, and a lovely bottle o.
A serendipitous encounter with some New Orleanians brought Chef Serigne Mbaye to the Crescent City. Serigne was born in the United States, but raised and educated largely in Senegal. A love for cooking led him to New England Culinary Institute where he graduated at the top of his class in 2016. Though he started as a line cook, he rose to the level of sous chef at Commander's Palace and was the sous chef at Café Adelaide before its closing.
What is New Year’s Eve without the feeling of being on top of the world? It’s a question diners and imbibers at Red Sky, the elevated alter to epicureanism and hedonism atop Centara Grand at CentralWorld, may find impossible to imagine this next 31st December. Their clear and present geo position will leave no doubt that they are indeed riding high both physically and viscerally.