“The future starts today, not tomorrow.” Pope John Paul II
LETTER FROM THE PUBLISHER
Dear Life Bites News Readers,
Happy Thanksgiving! This issue includes stories on hotels and chefs, including the reopening of the historic Bel Air Hotel, featuring a new restaurant by Wolfgang Puck. Our Book Bites section has some great new cookbooks that would be wonderful holiday gifts for family and friends. Our story with photos on Santa Barbara International Film Festival Michael Douglas Excellence in Filn Award at the Four Seasons Biltmore is in TTT. This month you will find close to home features, as well as features on family friendly destinations. Sips has some wonderful holiday drink ideas, as well as wine festival news.
Entertainment news and fun film tips are seen in TTT, and Sense of Style has a bevy of cultural updates. We are running travel news on holiday trips being offered throughout the world, and assisting our tourism and travel freinds with their promotions during this challenging economic period. Use the tourism board offices for helpful information. We have them listed on our links and archive page. They all have special offers for winter travel, which is the best time to be anywhere the snow is if you ski or enjoy snow sports.
We have some great recipes for Thanksgiving, and recommendations for where to eat out if you are not cooking. Health minded is filled with new and unique products; We have a bevy of chef news for you; lots of changes and exciting new menus. Below is a great quick turkey gravy from Mc Cormick, and a fantastic Texas style chili for hungry football fans. The Apple Pancakes will be a perfect breakfast for visiting family. Bon Appetit!
Thanks for joining us this month.
APPLE PANCAKES Recipe from Book ROSE PETAL JAM
Makes 8 pancakes
These are small sweet pancakes served for breakfast or afternoon tea. My grandmother placed whole apple slices on the batter while it was sizzling in the pan.
2 eggs, 12 fl. oz milk, 2 tablespoons superfine sugar, 11 oz self rising flour, 4 small eating apples, 2 oz unsalted butter for frying, and powdered sugar for decoration.
Whisk the eggs, milk, and sugar together, then fold in the flour. (These pancakes are like pikelets and need to be thick and fluffy so it is best not to use an electric mixer). Add a pinch of salt, cover and put aside for 30 minutes. Peel the apples, cut into halves, de-core and slice thinly. Melt a knob of butter in a hot frying pan and add a dollop of the batter mix to form a pancake. Lay one or two slices of apple on top of the batter then fry for a couple of minutes. Turn over and cook the other side. Sprinkle with icing (powdered) sugar and serve hot.
Campbell's Green Bean Casserole
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
- Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
Five Tasty Twists on Campbell’s Green Bean Casserole
- For added crunch, add ½ cup sliced almonds to the onion topping.
- For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
- For a festive touch, stir in chopped red pepper with soup.
- For cheese lovers, stir in 1 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with an additional 1/2 cup additional Cheddar cheese when adding the remaining onions.
- For Golden Green Bean Casserole, substitute Campbell's Condensed Golden Mushroom soup for Cream of Mushroom soup. Omit soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
LBN Staff 2010
Bonnie Carroll, Publisher/Editor
Rosalie Frances, Contributor, tolifebites.com
Mary Hilton, Content Contributor/Marketing Director
Delia Csipkay, Contributing Editor
Cody Chandler, Teen Times Columnist
Natasha Melikoff, Montreal Reporter
Mike O’Connell, Photo/Video Director/Contributor
Isabella D'Angelo, Rome Correspondent
Additional contributing writers are included on an individual issue basis. Please contact the editor with questions regarding journalist assignments. Email: firstname.lastname@example.org
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LBN Best of 2010
Best Hotel Chef US
Ritz Hotel, Half Moon Bay, CA
Best International Chef
Guy Savoy, Paris/Las Vegas
Best International Hotel
Excelsior Hotel, Florence Italy
Best American Hotel Spa
Spa Luce, Renaissance Hollywood
Best Beach Destination
Kaanapali Beach, Hawaii
Best U.S. Hotel
Waldorf Astoria, NY
Best Bed & Breakfast
Cheshire Cat, Santa Barbara
Amalfi Bliss Martini – Olio Pizzeria SB
Best Steak House
Ruth’s Chris Beverly Hills
Best Int'l Luxury Resort
Villa d'Este, Como, Italy
Best New Luxury Spa Resort
Laguna Shores Marriott, CA
Best Spa Skin Treatments
La Prairie – Beverly Hills Hotel
Best Chocolate Exerience
Jessica Foster Truffles, Santa Barbara
Best Hotel View
Hassler Hotel, Rome Italy
Best Restaurant View
Blue Water Resort, Antigua
Best Sunday Brunch
Bel-Air Hotel, Los Angeles
Best Int’l Vacation Hotel
Las Dunas, Malaga Spain
Best Int’l Business Hotel
W Hotel, New York
Best Spa Cafe Menu
Bacara Resort Spa Café, Goleta, CA
Best New Museum
Mullin Automotive Museum, CA
Best Museum Café US
Santa Barbara Museum of Art Cafe
Best Castle Tour
Hearst Castle, Cambria CA
Best Ocean Destination
Grand Hotel, Rimimi Italy
Best International Flights
Air Canada, Virgin Airways
Best US Flight
JetBlue, Southwest, American Eagle
Best Epicurean Event
American Food & Wine Festival, LA
Best American Chef
Spago, Beverly Hills (Sherry Yard)
Best Wine List
Four Seasons Wine Bar, New York
Best Business Traveler Hotel
Peninsula Hotel, Beverly Hills, California
Maestro’s, Los Angeles
Best Historic Hotel
Roosevelt Hotel, Hollywood CA
Eat, Pray, Love
Live, Love, Eat, Wolfgang Puck
Congratulations - You're the Best!!!