Untitled Document Home
Chef & Hotel Profile
Publisher's Page
Gift Guide
Travel Adventures
Epicurean Events
Health Minded
Spa Baby Secrets
Sips
Book Bites
Culinary Coup
Sense of Style
Kids Kaleidoscope
Tinsletown Tidbits
Wheels
Radio Show & Links
Contact Us


 Culinary Coup

dbBRASSERIE REOPENING IN LAS VEGAS

BUDDY V SURPRISE CAKE FOR DANIEL BOULUD 



Guests were treated to a surprise when Buddy "The Cake Boss" Valastro, who also has Buddy V's Ristorante and Carlo's Bakery on the Venetian property, arrived in true Vegas style with a showgirl on each arm to present Daniel with a welcome "back" to Las Vegas cake.
Guests included chefs Thomas Keller, Jean-Georges Vongerichte, Nobu Matsuhisa, Paul Bartolotta, Francois Payard and Sam “Sammy D” Demarco, host of Travel Channel's "Chow Masters." Visit: www.danielboulud.com. for details.

___________________________________________________________________

LUXE RODEO HOTEL CENTER OF BEVERLY HILLS CENTENNIAL

Fantastic Rodeo Drive 100th Birthday Block Party & Historic Guittard Cake

1914-2014

 

Luxe Rodeo Guittard Cake by Chef Donald Wressell & Team

The Centennial Block Party Celebrating the 100th Birthday of Beverly Hills (1914-2014) was overflowing with people on three blocks of Rodeo Drive. Sponsors for the birthday party included Guittard, Luxe Rodeo Hotel, Beverly Hills Centennial Committee, Rodeo Drive Committee, Rolex, Geary’s of Beverly Hills and Mercedes Benz of Beverly Hills.

  

Marcus Mueller GM Luxe Rodeo, Chef Wressell and Mayor Lili Bosse

The centerpiece of the event was the Guittard Chocolate Cake donated by Efrem Harkham, founder of Luxe Hotels, who provided tastes on Rodeo and also hosted celebs in the penthouse of his lovely Rodeo Drive Hotel, where Chef David Padilla and his staff offered cold and hot appetizers, fresh chucked oysters with lemon, mini-burgers and a variety of wines and champagnes, including organic choices. There was a room with a soft drink and soda bar, as well as a table filled with candies for the children, and a popcorn vendor.

The one-of-a-kind Guittard Company cake depicting City Hall and Rodeo Drive was prepared by Executive Chef Donald Wressell and his pastry team was 10 feet high, 15 feet wide, and 20 feet long. It was designed to serve more than 15,000 slices to the community and visitors. According to Wressell “it was seven months in the making.” “We are thrilled to work with the Rodeo Drive Committee and Guittard to honor the City of Beverly Hills on this important day in history,” said Efrem Harkham. The cake featured a perfect replica of Beverly Hills City Hall, with artistic colored candy palm trees, and surrounded by beautiful colored candy gift bags and flowers.

The crowd was filled with excitement as Mayor Lili Bosse, Efrem Harkham, Luxe Rodeo Hotel, Martha Reeves, Chef Wressell & Team, and members of the City Council cut the cake and the Guittard servers began serving cake to thousands of guests, who all loved it!

 

Pastry Dream Team and Guittard Cake Servers

The recipe for this amazing cake included 262 lbs of cake flour, 460 lbs. of granulated sugar, 56 lbs. of Guittard Collection Etienne “Cacao Rough” Unsweetened Cocoa Powder, 900 eggs. 110 qts. Of buttermilk, 210 lbs. of butter, 280 tbs. Guittard Collection Etienne Unsweetened Chocolate Baking Bars 100 percent Cacao, 135 lbs. Guittard Collection Etienne Semisweet Chocolate Bars 64% Cacao, 360 lbs. of powdered sugar, 40 lbs. of Guittard Collection Etienne White Chocolate wafers 31 % Cacao, 55 lbs. Guittard Collection Etienne Semisweet Chocolate wafers 61% Cacao. The Beverly Hills Courier has a delicious recipe for a home version by Executive Chef Wressell. www.bhcourier.com.

The extraordinary day also offered carnival rides, a “Taste of Beverly Hills,” sponsored by American Express, with bites from the City’s legendary restaurants including the The BLVD in The Beverly Wilshire Four Seasons, The Polo Lounge in The Beverly Hills Hotel, The Grill on the Alley, Wolfgang Puck’s CUT and Spago Restaurants, The Montage Hotel, Mr. Chow, M Café, 208 Rodeo, On Rodeo Bistro & Lounge-Luxe Rodeo Hotel, Sprinkles desserts, Via Alloro, Fleming’s Prime Steakhouse. Also, Water from BH902HO and beverages from Coffee Bean and Tea Leaf was served. Proceeds from the party went to benefit the City of Beverly Hills Charitable Foundation.

R&B Legend Martha Reeves, Mayor Lili Bosse & Efrem Harkham Cut the Cake

The main stage featured a 20-piece dance band and R&B legend Martha Reeves, who performed Dancin’ in the Street, and Arthur Murray dancers inspired everyone to get out there and shake it. Their were also a collection of fun Beverly Hills games for families to enjoy. The Beverly Hills Conference & Visitors Bureau provided copies of the Beverly Hills Centennial Cookbook to guests.

The evening ended with a beautiful fireworks display from a Rodeo Drive rooftop, and it certainly will be a celebration night no one will ever forget.

                                                                                        Bonnie Carroll LBN

____________________________________________________________________

EUREKA!

The University of American Craft Beer

By Bonnie Carroll

 

Eureka! Santa Barbara welcomes guest to merge with their fun indoor-outdoor atmosphere in the El Paseo Center, where handpicked house music, television sports and weekly events create an amazing background to learn about and thoroughly enjoy American craft beer. The restaurant offers over fourteen permanent beer handles on tap, as well as rotating names each week. 

A great start is the beer flyer, a selection of four beers you choose from their menu. The ale combination can include Amber Ale, Cali Ale, Pivo Pilsner and Sintar Ale. The Sintar ale tastes like peanut butter cream, and this is an ale any women would love. They also do whiskey flyers from their great whiskey collection, including orignial Bernheim Wheat Whiskey. For guests who prefer their basic favorite cocktail the mixologist will fill their request, or blend then a signature cocktail. 

Learning everything there is to know about these EUREKA! beverages can seem  a bit overwhelming on your first visit, however, the able staff are brilliant in describing all the options, and recommending best paring choices for their diverse food menu. The servers are trained in the same way sommeliers are, and have an amazing knowledge of the products available. 

Appetizers are not really small plates, they are a small meal. Some favorites include the osso buco riblet dish made with sherry braised pork, covered with firecracker aioli. The fish tacos come in a few varieties, but the white fish lightly blackened, covered with shredded cabbage, avocado aioli and mango salsa with cilantro is outstanding. EUREKA! is also known for the local California wines they serve, which are a bargain during happy hour. Check the web for location hours for drink specials. 

If you love delicious and inventive crafted burgers you’re home. Theirmenu of ten signature burgers includes everything from a basic burger with tomato, lettuce, red onion and special sauce to the Pearl Street Blues burger made with melted blue cheese, herb sautéed mushrooms, grilled onions and chipotle ketchup. They are both perfect with the honey cinnamon sweet potato fries.  For dinner entrees they feature beer braised duck, naked chicken saltimbocca, pan seared salmon and more. A great sweet ending dessert is the Goldengate butterscotch rum pudding, topped with whipped cream, caramel sauce and flaky sea salt.

To enjoy a lively lunch or dinner, with amazing selections in food and wine, EUREKA! is a sure bet to challenge your taste buds in every way. The restaurant group has eleven venues throughout California and one in Seattle, Washington. Check their website for locations near you at www.eurekarestauantgroup.com.

EUREKA601 Paseo Nuevo

Santa Barbara 93101 (805) 618-3388

___________________________________________________________________



Best Chocolate Tart: Parq Bar, Montage Beverly Hills

225 N Cañon Dr.
Beverly Hills, CA 90210

To find the best chocolate tart in Beverly Hills, look no further than Montage Beverly Hills’ own Parq Bar. As part of the restaurant’s delectable selection of tasty desserts and pastries, the Raspberry Ganache Tart is one of Executive Pastry Chef Julie Jangali’s latest masterpiece creations. Complete with fresh house made raspberry jam, smooth chocolate ganache, and sweet raspberry gelee, this savory treat oozes with rich berry flavor and delicious chocolate cream. Quite simply, a must-try delicacy for anyone with a soft spot for chocolate tart.

___________________________________________________________________

PERFECT POACHED EGG 

FROM GRUPO TRISTAN MALLORCA

Eggs are amongst the world´s oldest foods . An egg is a fully-fledged dish; the only thing missing is the vitamin C. Interestingly the correlation between egg consumption and an elevated cholesterol level has not been proven. The yolk actually contains more protein than the egg white. For me, an egg dish is a real treat and one of my favorite dishes is the poached egg!

Many do not dare to try it because it seems complicated. But it’s easy!

You will need: water, vinegar and eggs (not from the fridge). Very important: do not salt the water! The egg white will lose its consistency and become porous.

Take 4 bowls or cups and add 1 tablespoon of vinegar. Now break open the eggs and carefully slip one into each bowl, without breaking the yolk. Boil the water with a shot of vinegar and produce a swirl with a spoon!

Slide the egg carefully into the water and vinegar mix and thanks to the swirl the egg white will wrap itself around the yolk. Remove the pan from the heat and leave it for 4-6 minutes depending on the desired consistency.
Now remove the eggs with a slotted spoon, put them in a bowl with cold water and leave them for about 1 minute.

Have I succeeded in making the perfect poached egg? I hope you will try it for yourself - perhaps make your mom breakfast in bed this year!

Note: Grupo Tristan are the owners of the most outstanding restaurant on the island of Mallorca, Spain. 

_________________________________________________________________________________________

TRAVEL & LEISURE MAGAZINE

PRESENTS THE BEST ANNUAL FOOD & WINE EVENTS ON THE PLANET

FOR SUMMER AND FALL UPCOMING 'NOT TO MISS' EVENTS VISIT 

http://www.foodandwine.com/classic

ASPEN  June 20-22, 2014

____________________________________________________________

BUY IT FROM JAMES BEARD THIS YEAR

 

Have you ever wanted to explore a farmer’s market with April Bloomfield or had Alice Waters cook you a private meal in your home? Well for the right price, now you can. The James Beard Foundation has announced that it is partnering with If Only, a website that lets you bid on dream-come-true experiences with celebrities, athletes, musicians and now, James Beard chefs.

This year, you will be able to bid on any number of experiences from 28 of the best chefs in the country who were all nominated for, or have been past winners of, the James Beard awards. Some of the experiences are bid on silent auction style, where you enter a bid on the item that you want, and for some experiences you have to request a quote. Some of the highlights we’ve seen include an apprenticeship with Jonathan Waxman for $2,000; VIP access to the James Beard awards in May for $2,000; a custom-designed kitchen from Tyler Florence for $45,000; and a private meal cooked by Matthew Accarino.

Visit: www.jamesbeard.org

___________________________________________________________________


Savoring Trash Fish In Chicago

 

On May 19, ten of Chicago’s finest chefs will prove that there’s really no such thing as trash fish. Working with our environmental partners at Shedd and Monterey Bay aquariums and Fortune Fish and Gourmet we came up with a species list for our Trash Fish Dinner that read like a who’s who of misrepresented, misunderstood, under-utilized species of fish. The chefs each take a hand at polishing these diamonds in the rough, with delicious results.

Invasive lake species such as Asian Carp and Rainbow Smelt were elevated high above their ill-deserved low culinary stature by  star chefs. The point of the trash fish dinner is to change opinions and expectations.

 As consumers, both chefs and diners alike, we often focus too much on too few species when there are other delicious options. We must change this, we must come to understand that there’s no such thing as a trash fish, and that when managed responsibly, choosing to eat these under-appreciated fish can help improve the health of our oceans, improve our own health, and may help to support the beleaguered fishing communities along our nation’s coasts. And, these alternative species are delicious! In Chicago, the chefs proved it.

Visit: www.chefscollaborative.org for Trash Fish Dinner 2014.


2008
March 08 | April 08 | May 08 | June 08 | July 08 | August 08 | September 08 | October 08 | November 08 | December 08 | January 09 | February 09 | March 09 | April 09 | May 09 | June 09 | July 09 | August 09 | September 09 | October 09 | November 09 | December 09 | February 10 | January 10 | March 10 | March | April 10 | May 10 | June 10 | July 10 | August 10 | August 11 | September 10 | October 10 | November 10 | December 10 | January 11 | February 11 | March 11 | April 11 | May 11 | June 11 | July 11 | September 11 | October 11 | November 11 | December 11 | January 12 | February 12 | March 12 | April 12 | April | May 12 | June 12 | July 12 | August 12 | September 12 | October 12 | November 12 | December 12 | January 13 | February 13 | March 13 | April 13 | May 13 | June 13 | July 13 | August 13 | September 13 | October 13 | November 13 | November | December 13 | January 14 | February 14 | March 14 | April 14 | May 14 | June 14 | July 14 | August 14 | September 14 | October 14 | November 14 | December 14 | January 15 | February 15 | March 15 | April 13 | April 15 | May 15 | June 15 | July 15 | August 15 | September 15 | October 15 | November 15 | December 15 | January 16 | February 16 | March 16 | April 16 | May 16 | June 16 | July 16 | August 16 | September 16 | October 16 | January 17 | February 17 | November 16 | December 16 | March 17 | April 17 | May 17 | June 17 | July 17 | August 17 | September 17 | October 17 | November 17 | December 17 | January 18 | March 18 | February 18 | April 18 | May 18 | June 18 | July 18 | August 18 | September 18 | October 18 | November 18 | December 18 | January 19 | February 19 | March 19 | April 19 | May 19 | June 19 | July 19 | August 19 | October 19 | September 19 | November 19 | December 19 | January 20 | February 20 | March 20 | April 20 | May 20 | June 20 | July 20 | August 20 | September 20 | October 20 | November 20 | November 20 | December 20 | January 21 | February 21 | March 21 | April 21 | May 21 | June 21 | July 21 | August 21 | September 21 | October 21 | November 21 | January 22 | December 21 | February 22 | March 22 | April 22 | May 22 | June 22 | July 22 | August 22 | September 22 | October 22 | November 22 | December 22 | January 23 | February 23 | March 23 | April 23 | May 23 | June 23 | August 23 | September 23 | October 23 | November 23 | December 23 | January 24 | February 24 | February 08 | January 08

2007
December 07
| November 07 | October 07| September 07 | August 07 | July 07 | June 07 | May 07
April 07
| March 07 | February 07 | January 07

2006
December 06
| November 06 | October 06 | September 06 | August 06 | July 06 | June 06 | May 06
April 06
| March 06 | February 06 | July 06

2005
December 05
| November 05 | October 05 | September 05 | August 05 | July 05 | June 05

© 2008 Bonnie Carroll, All Rights Reserved