October 14, 2019

Asif Has Been Invited To The James Beard House

October 14, 2019/ 21 Spices / Guest User

Chefs are invited to cook at the James Beard House by the director of house programming based on multiple criteria like national or regional reputation, use of high quality, seasonal, and/or local ingredients i.e. The goal of this evaluation is to make sure that the showcase aligns with the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable.

Naples Next Ideas Festival

March 19, 2019/ Nicole Nixon Photographer

Leading the American Conversation to Enhance

Understanding and Build a Better Future

March 18, 2019 Naples Grande Beach Resort

I was hired by B3 Marketing to cover their clients, Asif Syed (21 Spices Dining Naples), and Jason Goddard (Aielli Group Executive Chef, Dorona, Sea Salt, and Barbatella), and also featuring Vincenzo Betulia (Tulia, The French),and Soraya Kilgore (Pastry Chef & Owner MadLab Creamery Miami) as they participate in the local talent showcase along with James Beard Foundation Featured Chef; Star of Top Chef Season 12, Gregory Gourdet, Master Sommelier Jon McDaniel, and mixologist and "top 50 taste maker(s) in the south' Tiffanie Barriere.

January 09, 2019

21 Spices ZD Wine Dinner (Naples, Florida)

January 09, 2019/ Nicole Nixon Photographer

4 COURSE WINE DINNER FEATURING ZD WINES & 21 Spices

JANUARY 8 @ 6:30 PM - 9:30 PM

In collaboration with ZD Wines, 21 Spices by chef Asif held an exclusive four-course wine dinner, showcasing contemporary Indian cuisine paired with wines from the Napa Valley.ZD Wines is owned and operated by three generations of the deLeuze family in the heart of Napa Valley.

“50th Anniversary Cuvee” Sparkling, Carneros, 2015

1st course

Pani Puri Fried Crisp Stuffed with Crab, Garbanzo and heirloom tomatoes filled with spicy water

Chardonnay, California, 2016

2nd course

Tandoori Quail Crunchy pumpkin luqmee with golden & Red beetroot extract

Pinot Noir, Carneros, 2014

3rd course

Pistachio lamb seekh kebab on Kulcha Bread Fig raita, fresh mint and onion foam

“Founder’s Reserve” Pinot Noir, Carneros, 2016

4th course

Cardamom chocolate mille feuille Almond Halwa paste, 24 karat gold