LOCATED IN THE HEART OF MIDTOWN, Charivari is one of those restaurants that stays just below the radar, most probably because of its image. The decor is reminiscent of small mom-and-pop places tucked away in remote parts of Europe. It’s old-fashioned, the antithesis of trendy. There is no scene to speak of read more..

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“Ooohhh kobe beef” some say when browsing a menu. However, most just know this delicacy from word of mouth and don’t have the knowledge to justify their Oohh’s and Ahh’s. So here we are to give you the skinny on this fatty beef, and the difference between kobe and wagyu.

The Difference You’re Getting Wrong
No, kobe beef does not come from Kobe Bryant’s back yard. Kobe is actually a region in Japan (who knew?), and wagyu is the actual breed of cattle from Kobe:
Wa: Japanese Style
Gyu: Cow.

Wagyu even has its own quality scoring process. The Japanese Meat Quality Score is based on marbling, color/brightness, firmness/texture, and fat luster. Yeah- Japan is serious about their meat. And that’s no...

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Charivari fans: we share our name with a fantastic radio show in Germany, and we had the pleasure of speaking with them this morning! We will be live on the air with them shortly - click here to tune in and hear the broadcast live!

Bone marrow is a fatty, jello like substance found in the core of bones. It’s a nutrient dense and rich in energy substances that all types of animals are primarily drawn toward when they capture a prey. Bone marrow fulfills many vital roles due to its high content of vitamins, minerals, essential fatty acids, and lipids (alkylglycerols). Bone marrow helps the immune system by carrying oxygen to cells in the body. It is one of the most effective remedies for the gut lining. Consuming bone marrow will help improve brain function, maintain healthy bones, support immune systems and speed up the healing process of any injury or fracture.

Unbelievable Health Benefits of Bone Marrow

Essential Fatty Acids

Bone marrow consists of mostly monounsaturated fat. It also contains less amount of polyunsaturat...

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Un chef especial

Trabaja con jóvenes con síndrome de Down


Johann Schuster, chef ejecutivo nacido en Transilvania, región de Rumania, en Europa Central, participó recientemente en el evento "The Food and Drink Trade Show 2015", organizado por la Asociación de Restaurantes de El Salvador (ARES).

Este chef, que desde hace 31 años se dedica al arte culinario y es propietario del restaurante Charivari, en Houston, Texas, Estados Unidos, ha visitado el país desde 2004 pues es socio de Loroco Bistro, restaurante situado en la playa El Tunco, de La Libertad.

Además de atender sus negocios y participar en diferentes proyectos, cuando está en El Salvador imparte clases de cocina a jóvenes con síndrome de Down, mediante un convenio con la Fundación Paraíso Down y la Academia Panamericana de Arte Culinario (APAC).

Según cuenta, ya ha desarrollado proyectos similares en Alemania.

"Trabajo con jóvenes con síndrome de Down para que tengan la oportunidad de ganar su propio dinero. De hecho, hay dos que ya están trabajando en Subway", expresó.

Schuster considera que compartir sus conocimientos con jóvenes con capacidades especiales es una de las experiencias más importantes y de mayor satisfacción que ha tenido.

"Me nace del corazón trabajar con estos campeones. Esto que se realiza significa mucho más que el dinero para mí, es algo que no tiene precio. Los niños me abrazan y son muy afectuosos conmigo", reiteró.

Johann añadió que a los adolescentes les enseña a preparar todo tipo de comida, entre ellas: pizzas, pastas, tapas (entrada), sopas y ensaladas. En cuanto a los ingredientes afirmó que no tiene preferencias y trabaja con los de temporada.

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See how Chef Schuster sears that fine foie gras at Charivari in this week's slideshow.

I was 14 years old when I fell head over heels in love with spaetzle.

It was during a trip to Austria, touring around with a symphony orchestra during my years as a violist, where I was first presented with the eggy, rough-hewn dumplings at a restaurant in Innsbruck. I relentlessly ate my way through plates of the stuff during my two-week stay, not knowing if I'd ever be able to find them in Texas. I ordered spaetzle with absolutely everything, craving the slightest crunch on the tiny dumplings that had been seared brown on their bottoms and the soft, barely chewy texture of the ones that had somehow escaped the heat.

Back home, my mother generously al...

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