Opinion 0 comments on Beirut Design Week Opening With Cyrille Najjar From White Sur White

Beirut Design Week Opening With Cyrille Najjar From White Sur White

A few weeks ago, after watching CNNGo’s report on Beirut, I contacted Cyrille Najjar and asked if I could see him for a chat. He gladly accepted and it was fun to talk about food with such a talented Designer. Cyrille is the CEO of White Sur White, “a multi-disciplinary Architecture and innovation agency sitting at the intersection of architecture, technology, and materials”. Not only does White Sur White work on Architecture and interior design projects, but they also create products that go beyond beautiful aesthetics and target the needs of everyone from musicians, to travelers, to home owners.

couture

We met in Cyrille’s office in Sodeco where the décor inspires designers to work creatively. The office is not too far from the workshop, which is in Ashrafieh as well and makes 600 square meters of space for infinite creativity. There, Cyril organizes workshops, sublets it for events by big magazines and companies and lets creativity unleash itself. Cyrille started by giving me a large idea of the projects and products he worked on and that came into life. He started by telling me about his passion for music (guitar to be more specific), how he worked on the design of music instruments and their customization for singers, dancers and musicians.

beirut design week | breadonbutter

He adapted music instruments to the body moves of dancers, fabricated microphones for opera singers with the help of Corinne Metni, and helped a violinist make the most of his talent by creating a violin around which he would feel at ease.

A solar suitcase was also created by Cyrille to no longer count on the generator at home.He also created products for Mothercare, for Hemiplegics, for Haute Couture, Lighting and Kitchens. I suggest you daydream on this link to know more.

lighting

Cyrille actually started his career by studying law at USJ. After thinking about it, he realized he liked it, but loved the world of Design and Architecture way more, so he made the switch. He continued with a Masters in Interior Architecture at ALBA Beirut and went on with Product Design in the Royal College of Art in London. And because he wanted to teach younger generations what he learnt, he finished with a teaching degree at Central St. Martins in London. After teaching at ALBA, he is now happily passing on his wisdom to LAU students.

How does Cyrille get inspired? It’s a combination of desire and needs. Whether it’s his needs or the needs of his clients, Cyrille beautifully fulfills them. He created his own solar energy system at home because he needed it, he confectioned Avo’s violin because Avo needed it to show the world the best he could do. Most of the time, clients come to him with a need.

Which takes us to what Cyrille has to say on Design in Lebanon. For him, it’s more of a luxury, which has its beauty. But it will eventually get more need-oriented as this is what should be done in a country that has countless needs to fulfill.

About cooking and travel

Cyrille loves cooking and is a BBQ fan at heart. He’s not yet found a need to fulfill in this area and has currently all the kitchen tools he needs in his “vastly furnished” kitchen. For him, kitchenware has really evolved over time. Quoting Cyrille, we’ve been eating for so long that we’re fine! As for the dishes he cooks, he keeps things simple with meat, chicken, fish, pasta, etc.

When it comes to travel, he does that all the time, but there’s one thing he has not yet fulfilled when it comes to this area: the Byron burger in Lebanon 😉 As far as Cyrille is concerned, his favorite burger in the world needs to be recreated in his country. The subject of travel immediately led us to talk about the good food in the big cities and countries of the world: Paris, London, New York, Italy, Portugal, Spain and Belgium for beer only.

His guilty pleasure is British food! As much as it surprises people, Cyrille views British food as going beyond beans and sausages. For him, it’s more about the homemade and the comfort food for a cold British weather and lifestyle.

Cyrille is also a big Philosophy fan. His book pleasures revolve around Kant, Hegel, Nietzsche and Heidegger. When he needs something light, it’s comics he turns to.

Here’s a video of 10 fast questions with Cyrille Najjar for you to get a glimpse of one of Beirut’s most terrific Designers. Enjoy 🙂

Selling points: SMO gallery, Platform39, National Museum, Urbanista.

Facebook page: here

Website: http://www.whitesurwhite.com/

Breadonbutter Guests, Guest Writers and Interviews, Places, Places, Travel 0 comments on Designer Eats – The Netherlands Part II: Termarsch & Co in Rotterdam

Designer Eats – The Netherlands Part II: Termarsch & Co in Rotterdam

After Jamie Oliver’s Fifteen experience, Maria and her sister take us to one of the best burger places in Rotterdam.

termarsch & co | breadonbutter

 

Here is part two of Maria’s foodie journey through the Netherlands and it takes place at Termarsch & Co., Rotterdam.

After a long visit to museums, we were starving. While walking in the Witt de Withstraat neighborhood in Rotterdam, we randomly stopped at a Burger Place that grabbed our attention. The street, usually much busier and artsy, was more or less calm on an early Tuesday afternoon.

The place looked cool from the outside, and since I am a huge burger lover, I could not convince myself of not going in to try a burger in a country famous for its international cuisine!

Once in, the freezer above the mezzanine grabbed my attention. I guess this is where they store meat! It was actually cool, I’d definitely save this idea!

We got the menu which was fully in dutch so the waiter told us about each burger, giving an additional tip regarding the burger I chose, the Lady Burger: It won the 2015 Best Burger Prize in the Netherlands. Its description in the menu read:

Scottish Angus Beef en Japans Wagyu, met lakjus van wintertruffel, jonge sla, augurk, pruimtomaat, Spaanse ui, boerenkaas en Ter Marsch saus. 

Translation: Scottish Angus Beef and Japanese Wagyu, with lakjus winter truffle, young lettuce, pickles, plum tomato, red onion, farm and Ter Marsch sauce.

How could I not try it?

I did, and boy do I really not regret it! As soon as I held it in my hands, the juice came out. It was really delicious and one of the best burgers I’ve ever had, so were the fries and the homemade mayo with curry!

termarsch & co | breadonbutter

I highly recommend it. If you have the chance to visit Rotterdam, make sure you stop by Termarsch & Co.

And if you’re not, what are you waiting for to plan your 2015 summer vacation? 😀

Anyone else craving a burger right now?! Thank you again Maria! 😉 


About Maria

As a conceptual designer and thinker, I always strive to develop ideas based on an original and unconventional approach.With a professional training in Product Design and Interior & Living Design, 
my practice has evolved throughout the past years by focusing on products, spaces and user experience design. This led me to develop a passion for interactive media and communication strategies, often influencing my teaching at the Lebanese American University.

When I found myself alone in Italy, I had to cook to survive and that’s how my love for cooking was born! 🙂

I perceive cooking as a meditation tool, but find satisfaction only after sharing the tasting experience with friends! Yes, my food is yummy and you should try it!

I like to explore cooking with colors, textures, forms and emotions, I mix them up intuitively so it’s always hard to write an accurate recipe with exact quantities! What matters though is the look (for dreaming)… then the taste (for feeling)!

Happy eating!

You can follow her on twitter and instagram (both accounts are @mariawanted).

designer | breadonbutter

 

  Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and tag us if you try our travel tips #breadonbutter

Breadonbutter Guests, Guest Writers and Interviews, Places, Places, Travel 0 comments on Designer Eats – The Netherlands Part I: Jamie Oliver’s Fifteen in Amsterdam

Designer Eats – The Netherlands Part I: Jamie Oliver’s Fifteen in Amsterdam

The thing is, I not only enjoy writing about what I do and what I cook, but I also love it when people I find very special write about what they cook and experience. One of the long-term goals of this blog is to make it a community where great people from different backgrounds share their cooking, travel, and lifestyle. So imagine the smile on my face when I got an email from Maria, our designer cook here on breadonbutter, telling me about her experience in two restaurants she visited in the Netherlands. She tells the story like any foodie would: with passion.

Here is part one of her experience with restaurants during her trip, and it takes place at Fifteen. I won’t say more and leave the floor to Maria.

fifteen | breadonbutter

During my trip to the Netherlands last March, one of the main activities was to try a couple of restaurants!

One of them was the Fifteen restaurant founded by the famous Chef Jamie Oliver! If you’ve never heard of him, that’s his website: www.jamieoliver.com/

It took my sister and I a while to reach the place since it is not located in Central Amsterdam, but a few stops away from the Central Station, in a calm and new residential neighborhood. It was windy and dark, with just a few people walking through. But after quite some efforts we reached our destination, very discreet I must say!

fifteen | breadonbutter

As we entered the place, we were greeted by friendly staff who took off our coats and seated us. We had a nice view on the kitchen, as well as on the Red ‘Fifteen’ graffiti that covers a long wall and the bar. It is a big restaurant, beautifully designed to make the customer rapidly feel at ease.

We got the menu along with delicious and crispy, yet soft bread and almost melting butter (Lynn, this is for you, I literally had butter with bread) and the waiter informed us about the options we had to chose from. There was a formula that consisted of 3, 4 or 5 dishes or we could freely select dishes à la carte from the Evening Menu.

We tried to guess why the restaurant’s name is Fifteen and concluded that it highlights the 15 items on the menu. Yes, we counted them!

Here are a couple of pictures I took with my phone. The plates looked better in reality, of course, they were actually very well-designed and the temperature was just right!

Overall, it was a nice experience. The service was slightly slow when it came to the main dish I must say and my only regret is that I did not manage to have any dessert as I was so full! I added it to my list for next time!

What we had from the menu:

Roasted and marinated vegetables / Dutch cheeses / cured meats

fifteen | breadonbutter

Kataifi 

kataifi

Caramelized salsify / truffle / ‘messenklever’ / cauliflower in ‘beurre noisette’

Rose baked round of beef 

fifteen | breadonbutter fifteen | breadonbutter

Apple compote / ‘taste tartin’ van chicory                          

The kataifi looks so tempting. Thanks Maria! 🙂

Has anyone been to one of Jamie Oliver’s restaurants?


About Maria

As a conceptual designer and thinker, I always strive to develop ideas based on an original and unconventional approach.With a professional training in Product Design and Interior & Living Design, 
my practice has evolved throughout the past years by focusing on products, spaces and user experience design. This led me to develop a passion for interactive media and communication strategies, often influencing my teaching at the Lebanese American University.

When I found myself alone in Italy, I had to cook to survive and that’s how my love for cooking was born! 🙂

I perceive cooking as a meditation tool, but find satisfaction only after sharing the tasting experience with friends! Yes, my food is yummy and you should try it!

I like to explore cooking with colors, textures, forms and emotions, I mix them up intuitively so it’s always hard to write an accurate recipe with exact quantities! What matters though is the look (for dreaming)… then the taste (for feeling)!

Happy eating!

You can follow her on twitter and instagram (both accounts are @mariawanted).

designer | breadonbutter

 

  Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and tag us if you try our travel tips #breadonbutter

Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Designer Cooks: Hot Chocolate Three Ways

Designer Cooks: Hot Chocolate Three Ways

Our beloved Designer Maria is back with her super easy and delicious recipes. Today, not only do we get one hot chocolate recipe, but three different kinds! I’ve been checking the weather and it looks like some rain is coming our way, so these recipes come just in time. Here goes:

Hot Chocolate Recipe number 1: Kinder and dark chocolate

hot chocolate | breadonbutter

Ingredients (for 3 persons):
  • 30 g Dark chocolate
  • 2 1/2 mugs of milk (if you like it lighter,use skimmed milk)
  •  1/2 mugs of water
  • 3 Kinder tablets
  • Cinnamon powder, to taste
How to make it:
  1. Place the milk, water and dark chocolate on medium fire
  2. Add the kinder and cinnamon and heat until the kinder melts
hot chocolate | breadonbutter

Hot Chocolate Recipe number 2: For when your throat hurts and you feel sick.

Ingredients (for 2 persons):

  • ¼ cup water
  • ¾ skimmed milk
  • 100 g of chocolate
  • 1 tsp honey
  • 1 tsp nutella
  • 0.5 tsp butter (optional)
  • A pinch of cinnamon powder

How to make it:

  • Boil all the ingredients together and serve!

hot chocolate | breadonbutter

Hot Chocolate Recipe number 3: Also for a sore throat

Ingredients (for 2 persons):

  • ¼ cup water
  • ¾ cup skimmed milk
  • 5 lindt milk chocolate balls
  • 1 tsp honey
  • A pinch of cinnamon powder

How to make it:

  • Boil all ingredients together and serve!
 You may serve with marshmallows on a rainy night!
hot chocolate | breadonbutter

And there you go!

Which one will you be making? 🙂

About Maria

As a conceptual designer and thinker, I always strive to develop ideas based on an original and unconventional approach.With a professional training in Product Design and Interior & Living Design, 
my practice has evolved throughout the past years by focusing on products, spaces and user experience design. This led me to develop a passion for interactive media and communication strategies, often influencing my teaching at the Lebanese American University.

When I found myself alone in Italy, I had to cook to survive and that’s how my love for cooking was born! 🙂

I perceive cooking as a meditation tool, but find satisfaction only after sharing the tasting experience with friends! Yes, my food is yummy and you should try it!

I like to explore cooking with colors, textures, forms and emotions, I mix them up intuitively so it’s always hard to write an accurate recipe with exact quantities! What matters though is the look (for dreaming)… then the taste (for feeling)!

Happy eating!

You can follow her on twitter and instagram (both accounts are @mariawanted).

maria matloub| designer | breadonbutter

 

 

Click HERE to follow our foodie and travel journey on INSTAGRAM

and don’t forget to tag @breadonbutter_ if you try our recipes!

Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Designer Cooks: Mini Burgers With a Surprise

Designer Cooks: Mini Burgers With a Surprise

Last month, I introduced you to yet another Breadonbutter guest with another special profile. Maria, a designer at heart and professionally, cooked her delicious Mango Chicken and shared her recipe for us to enjoy. Today, she brings us her basic mini burger recipe – with a mini twist. You can see the way a designer thinks from how she presented the dish. Here’s the recipe.

What you’ll need (for 10 to 12 mini burgers):

– 500 grams of minced beef

– Spices of your choice – per Maria’s recommendations, you can make your own mix or simply buy the burger spices mix at the supermarket

– Ketchup, Mustard and Mayo

– Fresh mushrooms, sliced

– 3 medium onions, sliced

– 3 medium tomatoes, sliced

– 3 medium to large potatoes, sliced thinly or not, your choice

– Olive oil

– Pepper, Salt

– Mini hamburger bread (also bought ready from any place you prefer)

– Mozzarella or cheddar cheese, shredded

For the Coleslaw salad:

– 5 Carrots

– Half a cabbage

– Lemon juice

– Mayo

– Mustard

How to make it:

1) Add the spices to the meat and flatten it on a greased surface. Cut it into small round patties with a cup, then – here’s the twist- sandwich mozzarella or cheddar cheese between two patties

meat_meat-cheese

2) Make the cocktail sauce: in a saucer, mix the same quantities of ketchup and mustard OR ketchup and mayo OR all three of them

3) Cook the mushrooms in a pan with a tablespoon of olive oil until they’re brown and juicy

4) Do the same for the onions and tomatoes

5) Peel the potatoes and boil them for about 20 minutes, before placing them in the oven with a sprinkle of olive oil

potatoes-and-veggies

6) For the bread to be hot and crispy, cut it in half and cook it on a pan for about 3 to 5 minutes, depending on how crispy you like it

7) And now for putting together the whole dish, I quote:

For the presentation, I constructed a sort of burger mini tower.  I also put together a 3-story burger that looks like a barbecue: Bread-Cocktail sauce-Meat-Mushrooms-Onions-Tomatoes-Bread-Cocktail sauce-Meat-Mushrooms-Onions-Tomatoes-Bread

Mini-burgers

Don’t you just love the way different minds think? 🙂

Serve with Coleslaw salad: Mix shredded carrots and cabbage with a lemon-mayo-mustard sauce (all the same quantities as well).

Enjoy!!

 

 

Breadonbutter Guests, Guest Chefs, Guest Writers and Interviews, Recipes 1 comment on A Designer’s Mango Chicken

A Designer’s Mango Chicken

As a cook, sharing cooking tips and ideas are on the top of my favorite conversations list. It’s just so much fun to discover someone else’s love for food and learn new things from them that you hadn’t even thought about before. This is why Breadonbutter constantly has guests. It’s simple, one perspective in life is not enough, and the same goes for food and cooking. Today, discover an amateur’s cook recipe. Maria Matloub is a designer. You can check her cool work here: www.mariamatloub.com.What I loved the most about her description of the recipe she presents today is that she talks about how she adapts her design perception and mindset to her cooking. Take a look and let us know what you think! I now leave the floor to Maria.

Before writing this post I have to mention that I started cooking when I was living in Italy, as I had to survive and preserve my weight with the amazing pizza and pasta that surrounded me.
I had zero cooking knowledge but have always liked to try out new things, mix up ingredients, smells, textures and colors in order to create a nice plate that was visually appealing.
My background in design helped me throughout my explorations and I think I still have a long way to go as my entire life won’t be enough if I don’t cook everyday!
I’ve been wanting to try out mango chicken for a while. After researching and imagining flavors together I tweeked some original recipes and came up with my own, that I baptized ‘Caren Chicken’ that I dedicate to my friend Caren who recently moved to Canada and always wanted to organize Skype cooking sessions! She was my main motivation to revive this passion I have as I haven’t peeled an apple since February!
Last but not least, Breadonbutter was for me the right place to share this moment as Lynn once asked me if I would be interested to write a blogpost. I am doing it with love and I am thankful for this nice opportunity that encouraged me to cook not only for friends but for people I don’t know but who share the same passion. I hope you will like it and try it!
(I just have to mention that I don’t eat onions nor tomatoes. Therefore, you will find none of these ingredients, except maybe for decoration.)
Ingredients: (4 servings)
mango-chicken-ingredients
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breasts
  • a pinch of ground thyme
  • salt
  • white pepper
  • 1/2 lemon, juiced
  • 1/2 cup of freshly squeezed orange juice
  • 1 mango
  • 1/4 tablespoon ground ginger
  • 1/8 tablespoon ground cinnamon
  • 1 tablespoon curry powder
  • garlic
  • 2 potatoes
  • 1 coconut milk can
  • 2 tablespoons of chive
  • olive oil
Prepare your ingredients, then… Action!
PS: The exercise of dosing was hard enough as I usually tend to improvise and follow my gut therefore you may change the dosage!
1-Place some garlic with olive oil in a pan on low fire then place your chicken breasts and keep them for about 10 minutes on each side
2-In a pot pour your lemon and orange juice then half of your coconut milk
3-Wash your potatoes, put them in a pot with water and some salt, and boil them for 20-30 minutes
4-Peal your mango and place it in a blender until it becomes a thick sauce
5-Get back to your coconut milk. Pour the second half and add curry, salt, ginger, white pepper and a small pinch of thyme.
Add 3 tablespoons of mango sauce then 1 tablespoon of flour that you should mix with water for consistency
chicken-in-pot-and-mango-sauce
6-Pour some of this sauce on your chicken breasts and lower the fire
chicken-with-some-sauce
7-Take your potatoes, cut them in thick pieces and place them in the oven with some lemon and oil
potatoes-in-oven
8-Once your chicken breasts are cooked place them in the pot with the sauce and add some curry, salt and pepper (as much as you like) and chive on low fire then turn the fire off once your potatoes are cooked. Three minutes before your potatoes are cooked, pour some lemon and oil.
mango-chicken-close-up
mango-chicken-maria
Ready to serve, bon appétit!