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Learn to Cook and Eat Authentic Lebanese Every Saturday with Chef Vivianne Saady! If you love to cook and have been looking for a healthy way to infuse new flavors into your cooking, or if you have always wanted to learn how to cook your favorite Lebanese dishes… then you have found the right place! Mijana proudly hosts Chef Vivianne Saady, born in Nazareth, raised in Lebanon. Vivianne lived in the Far East for 20 years mastering the art of authentic Lebanese cooking. Vivianne takes great pride in sharing the style known to the world as “Lebanese Hospitality”. Join Chef Vivianne Saady on a culinary journey as you learn how to create new Lebanese dishes each week, eat delicious food, meet new friends and have fun! Cooking Course $40.00 per person Enjoy 3 Appetizers, 1 Entree and a Glass of Lebanese Ksara Wine Instruction and Take Home Recipes Featuring a 90% Gluten Free Menu and Fresh Vegetarian Dishes We are now open for Lunch! Lunch Hours: Monday thru Friday 11:30 Am till 2:30 Pm Dinner Hours: Sunday thru Thursday 5 pm till 10 pm Dinner Hours: Friday and Saturday 5 pm till 1 am Located at: 1290 N. Scottsdale Rd. #107, Tempe AZ. 85281 For more information visit mijanaonline.com and click on "Events" Produced in association with Volumedia.

Beau MacMillan Elements | Executive Chef

  Sesame Crusted Albacore Yield: 2 servings Ingredients: 2 each Ahi Tuna fish filets (6 oz each) 1 Tbsp Sesame Seeds 2 Tbsp Basil Pesto (recipe follows) 1 each Avocado, diced 1 each Mango, diced 1 bunch Basil, chiffonade 2 Tbsp Soy Sesame Vinaigrette (recipe follows) 2 Tbsp Chinese Mustard (recipe follows) 1 cup Crab Fried Rice (recipe follows) 1 Tbsp Olive Oil To Taste Salt & Pepper Directions: 1. Season fish with olive oil, salt and pepper and sesame seeds. Grill until fish is medium rare. 2. Toss avocado, mango and basil in a mixing bowl. 3. Top tuna with about a tablespoon of basil pesto and dust with sesame seeds. Serve over crab fried rice and garnish with avocado and mango relish.

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Basil Pesto Yields 2 cups Ingredients: 2 bunches Basil 1 1/2 cups Pine nuts 3/4 cups Freshly grated parmesan 1 tsp. Salt 1 large Garlic clove 1/2 cup Extra virgin olive oil Directions: 1. In a food processor combine the arugula, pine nuts, parmesan, salt, and garlic. Pulse until pine nuts are chopped fine. 2. With the motor running, add the oil in a slow stream and blend the pesto until smooth.

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Crab Fried Rice Ingredients: 2 cups Uncooked Basmati Rice 2 cups Water ¼ cup Chicken Stock 1Tbsp Soy Sauce 1 Tbsp Mirin 1 Tbsp Brown Sugar 1 each Carrots, diced 1/2 cup Snap Peas 2 each Eggs ¼ cup Crab Meat 3-4 Tbsp Canola Oil (or peanut oil) 1/4 tsp Salt Directions: 1. Cook rice and allow to cool completely. 2. Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add carrots and peas and sauté for about a minute. Remove from heat. 3. Add oil to the wok and turn to high heat. Add your cold rice to the wok and stir to coat every grain. 4. Add chicken stock, soy sauce, mirin and brown sugar. Continue frying, stirring constantly until there is no liquid left then add egg, carrot, snow peas and crab meat. Stir.

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Soy Sesame Vinaigrette Yield: approx. 1 cup Ingredients: 1 Tbsp. Vegetable oil 1/2 Tbsp. Sesame oil 1/2 Tbsp. Ginger, chopped fine 1/2 Tbsp. Garlic, chopped fine 1 Tbsp. Green onion, chopped fine pinch Red chili flakes 1/4 cup Rice wine vinegar 1/4 cup Murin 1/4 cup Soy sauce 1/4 cup Brown sugar 1/2 tsp. Cornstarch (dissolved in 1/4 cup water) Directions: Heat the vegetable oil in a medium saucepan. Add the garlic, ginger, green onion and chili flake. Sauté until fragrant (about 15-20 seconds). Add remaining ingredients, bring to a boil; lower heat and simmer a couple of minutes until thickened. Strain and cool.

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Chinese Mustard Sauce Yield: approx. 1/3 cup Ingredients: 1/4 cups Sugar 2 Tbsp. Colemans mustard powder 1 each Egg yolk 1/4 cup Red wine vinegar Directions: 1. Mix the sugar and mustard together in a stainless steel bowl and set over a pot of simmering water; do not over heat. 2. Combine the egg yolk and vinegar in a small stainless steel bowl; whisk together. Whisk this mixture into the mustard until smooth. 3. Cook the mustard sauce over the double broiler, whisking occasionally until the mixture thickens. Remove from heat and cool. For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here. Produced in association with Volumedia.

Chef Roberto Madrid formally with deseo at The Westin Kierland Resort & Spa

see also

Rainbow Ceviche See how it's made at deseo.

deseo's Nuevo Latino Cuisine Showcasing imaginative Latin-influenced cuisine, deseo’s menu features a distinctive and skillfully blended combination of flavors to create dishes that are bold and intriguing. Located across from The Kierland Mining Company on the lobby level. Patio dining available. Click here for reservations. At the heart of deseo lies “The Rail” which holds the 12 best seats in the house. Guests are invited to sit at The Rail and overlook the open kitchen while chefs prepare intricate ceviche dishes and delectable desserts. Guests can take home a few cooking tips on Nuevo Latino Cuisine or even sample a bite of what’s cooking. To make a reservation for The Rail, mention “seating at The Rail” in special instructions through online reservations, or request the seating preference when making a phone reservation at 480-624-1202.   For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.