Monthly Archives: January 2009

Eric Ripert’s Parmesan Zucchini with Balsamic Recipe – Video

AVEC ERIC: Parmesan Zucchini with Balsamic Recipe

Chef Eric Ripert's Parmesan Zucchini with Balsamic Recipe
Serves 2

1 large zucchini
¼ cup olive oil
fine sea salt and freshly ground white pepper
1 tablespoon chopped parsley
¼ cup fresh grated Parmesan
aged balsamic vinegar

  1. Heat the toaster oven to Broil.
  2. Line the toaster oven tray with foil and brush with olive oil.
  3. Peel a few slices of the zucchini skin off, trim the ends and slice crosswise into very thin slices.
  4. Arrange the zucchini slices on the tray, season with salt and pepper, drizzle with olive oil.
  5. Bake for 3-4 minutes until just tender.
  6. Sprinkle with grated parmesan cheese.
  7. Arrange roasted zucchini on a platter. Sprinkle parsley and more
    parmesan on top and drizzle with a little aged balsamic vinegar. Serve
    warm.

Crumbs Cupcakes

Crumbs Cupcakes

Coconut Cupcake & Orange w/Sprinkles on Vanilla Cake

It was a lovely Sunday afternoon in Los Angeles and my sweet tooth was kicking in. I skipped out on donuts earlier at church, enjoyed a Japanese feast with friends at Hide, and spent several hours guitar shopping out in West L.A.. Since I knew I was going through Beverly Hills, I figured, I'd get a cupcake. Well, after seeing at least 30 people in line at Sprinkles, I drove a block or so down Santa Monica Blvd and walked right in, no line to Crumbs Bake Shop. I ordered 3 cupcakes –Red Velvet, Lemon, and a Chocolate Cake with Cream Cheese Frosting with Sprinkles (sans the 20 minute wait in line). To my pleasant surprise, they were all super tasty, delicious and the whole transaction took less than 4 minutes. As with the other cupcakeries, they were sugar loaded and rich, but the cake at Crumbs was light, fluffy, not dense and heavy at all. I didn't feel like there was a 4 pound rock in my stomach after eating one.

Not only did it satisfy my craving for something sweet, but I also got a few chuckles thinking about how I was already driving up the hill home while those Sprinkles customers were still standing there in the rare chilly not so fantastic L.A. weather.

With locations in New York, New Jersey, Connecticut, and California, Crumbs Bake Shop originated in 2003 on the Upper West Side of Manhattan.

For store locations and more information, visit Crumbs Bake Shop

For Crumbs full Cupcake menu, visit Crumbs Cupcakes

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Inauguration Luncheon 2009 Recipes & Details

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For Inaugural Luncheon Recipes (Click Above)

Today Food Fashionista celebrates the common appreciation of the love of great food and wine by sharing the sumptuous menu for the 2009 Inaugural Luncheon. This luncheon will follow the  Presidential swearing in ceremony and be attended by approximately 200 guests. The first course Seafood Stew with Maine Lobster, Black Cod, Large Peeled Shrimp, and Sea Scallops with root vegetables sounds divine and perfectly paired with a crisp aromatic glass of Sauvignon Blanc.

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Inaugural Luncheon Gifts (Click above for details)

According to the CIC, "The details of the luncheon have been designed to reflect the theme of the 2009 Inaugural ceremonies, "A New Birth of Freedom," which celebrates the bicentennial of the birth of President Abraham Lincoln.

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Inaugural Luncheon Table Floral Arrangements

The menu, created by Design Cuisine, a catering company based in Arlington, Virginia, draws on historic ties to the Presidency of Abraham Lincoln. Growing up in the frontier regions of Kentucky and Indiana, the sixteenth President favored simple foods including root vegetables and wild game. As his tastes matured, he became fond of stewed and scalloped oysters. For dessert or a snack, nothing pleased him more than a fresh apple or an apple cake.

Duckhorn

Duck Horn Sauvignon Blanc for First Course

The wines to be served during the luncheon were produced by some of the finest winemakers in California, the home state of Senator Dianne Feinstein, the Chairman of the Joint Congressional Committee on Inaugural Ceremonies. Each wine was selected to complement the flavors of the luncheon ingredients.

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Inaugural Luncheon First Course China


The first course will be served on replicas of the china (pictured above) from the Lincoln Presidency, which was selected by Mary Todd Lincoln at the beginning of her husband's term in office. The china features the American bald eagle standing above the U. S. Coat of Arms, surrounded by a wide border of "solferino," a purple-red hue popular among the fashionable hosts of the day."

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Chef Michel Richard’s Award Winning Cuisine in Washington D.C.

Michel richard citronelle

Delicious Dining from Michel Richard Citronelle

If you happen to be in the D.C. area this week, and I know many of you are, I suggest you fit some pleasurable time in with you and your palate and head over to one of acclaimed chef Michel Richard's award winning restaurants.

Central michel richard

Central Michel Richard Interior Space

Coveted dinner reservations may be limited for this historic inauguration week at the upscale Michel Richard Citronelle or the more contemporary, Central Michel Richard, but if you weren't lucky or prepared enough to score a resi, I suggest you venture in to Central Michel Richard for lunch or drop in for a fabulous glass of vino from their incredible selection accompanied by some of Chef Richard's sumptuous cuisine. If cocktails are more your speed, you can enjoy one of Central's creative cocktails including a Velvet Mojito (Bacardi Rum, Velvet Falernum, fresh mint, fresh lime) or a Ginger Daquiri (Neisson Rum, Agricole, Creme de Gigembre, fresh lime juice, ginger syrup).

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Michel Richard's Lobster Burger

The room at Central Michel Richard is sleek and stylish. The food is tantalizing and combines well known American favorites with a french touch. Mouth watering items include Tartare of Filet Mignon and French Fries, Fried Chicken with Mustard Sauce, or a Lobster Burger. Don't forget the savory side selections which include Creamed Spinach, Macaroni and Cheese, or Brussel Sprouts with Beacon. Be sure to save room for a decadent dessert which may include a Chocolate Lava Cake ala Mode or a Banana Split.


Michel richard james beard
 Central executive chef Cedric Maupillier &  Michel Richard

With over 40 years of culinary experience, Chef Michel Richard has definitely earned his well deserved accolades. Mentions for Michel Richard Citronelle include Goumet Magazine's Top 20 Restaurants in the United States award in both 2001 and 2006 and Best New Restaurant 2008 for Central Michel Richard by the prestigious James Beard Foundation.

Central Michel Richard (Contemporary, Elegant Hot Spot)
Open for Lunch (M-F) & Dinner (Everyday)
1001 Pennsylvania Ave., NW
Washington, DC 20004
(202) 626-0015
For Online Reservations, visit here

Michel Richard Citronelle (Fine Dining, Jackets Required for Men)
Open for Dinner Nightly
3000 M Street NW
Washington, DC 20007

(202) 625-2150
For Online Reservations, visit here


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Nobu’s Sashimi Taco Recipe

Nobu Sashimi Tacos
Courtesy of fabulous chef Nobuyuki Matsuhisa, aka "Nobu", is a delightful recipe that features an extremely popular menu item at many of his acclaimed worldwide Nobu Restaurants.

NOBU MATSUHISA'S SASHIMI TACO RECIPE

Directions:

Put all of the salsa ingredients into a blender or food processor and puree. (To make a good salsa, put tomato juice into the blender first and puree. Next add tomato meat and puree again.)

Use 8 cm, (3.15 inches) diameter metal molds to cut the corn tortilla to size down. Place into taco fry basket and fry to golden.

Assemble the tacos with chopped tuna (tesshinn) with a pinch of Maldon salt in top of tuna. Then add 1 tsp of sauce center onions and cilantro.

Ingredients:

RED SALSA

40 OZ grilled and peeled red tomato

3 PCS grilled serrano

2 garlic cloves

5 OZ chopped cilantro

1.5 OZ chopped onion

3 TSP maldon salt

tuna (tesshinn) or lobster or crab meat – about 1 TSP per tortilla

1 small corn tortilla

chopped red onion

chopped cilantro

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The Village Idiot – Smart & Affordable Comfort Food in L.A.

Steamed Mussels 

Ale Steamed Mussels with Chewy sourdough garlic mops

Don't let the name fool you. It may be called the Village Idiot, but this pub in the heart of West Hollywood's Melrose shopping district is a great dining value and serves some tasty comfort food dishes. Don't expect world class Michelin cuisine or service, but do expect a boisterous, happening bar scene with a casual, unpretentious L.A. crowd accompanied with casual, tasty bar food. It can get extremely crowded and did I mention….LOUD!, so if you are not quite in the mood for a packed shoulder to shoulder gastro pub scene, I  would recommend dropping in for lunch, or an early weeknight dinner.

The Village Idiot

Rock Shrimp and Scallion Fritters

The Village Idiot LA 

Fire Roasted Chile Relleno

The Village Idiot does NOT take reservations and parking can be tricky, so definitely valet park ($5.50) and expect a minimum 20 minute wait for a table while you enjoy a nice selection of guinness, or a glass of wine at the bar. I highly recommend the Ale Steamed Mussels with Chewy sourdough garlic mops. This dish definitely seems to be the crowd favorite and a fabulous selection to share with friends and pair with your drink of choice. I also enjoyed sharing the Rock Shrimp and Scallion Fritters with ruby red grapefruit relish and creme fraiche. If you are not watching the calories, and enjoy deep fried, extremely spicy, and mounds of cheese, you will like the Fire Roasted Chile Relleno with summer squash, goat cheese, green tomato salsa, and chipotle cream. The food at The Village Idiot can be both comforting and filling, so I highly recommend ordering several dishes for the table and splitting them. With this option, you get the various flavors, a smorgasbord of a meal, and won't O.D. on any of the heavier dishes.


The Village Idiot
7383 Melrose Avenue
Los Angeles, CA 90046
323 – 655-3331

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Roberto Cavalli Vodka

Roberto cavalli vodka

Roberto Cavalli Vodka

At a recent event in Los Angeles for “The Hills” brunette beauty, Audrina Patridge’s L.A Direct Magazine cover, Roberto Cavalli Vodka was the featured liquor, being served for the guests. There was also a Cavalli photo shoot taking place during the event.

I’ve always been a lover of the renowned Italian designer’s super sexy multi-printed designs, but had yet to try the Vodka he introduced to the public back in 2006. According to the folks at Roberto Cavalli Vodka, for many years Mr. Cavalli only shared his delicious premium vodka with his family and friends.

Roberto Cavalli

Roberto Cavalli Fashion

Roberto Cavalli Vodka was “produced in line with Italian tradition and the experience of the best distilleries. It is sophisticated and elegant, for more discerning palates. Made with the purest water gushing from the slopes of Monte Rosa, Roberto Cavalli Vodka is produced using the finest quality grain grown in the valleys where the south-western Alps meet the River Po.

Mika Takeuchi and Audrina Patridge 
Mika Takeuchi & Audrina Patridge

Cavalli is the first Vodka made entirely in Italy: inspired by and dedicated to the sexy woman, the icon, and the eternal muse of Cavalli’s style.” I guess it makes sense that it was served at Audrina’s cover mag party since she is absolutely gorgeous and ultra svelte – a perfect candidate for his body conscious designs. Roberto Cavalli has a huge fan base with celebs such as Madonna, Jennifer Lopez and Beyonce to name a few.

For More Information on Roberto Cavalli Vodka, visit here

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The Bazaar by Jose Andres at SLS Hotel Beverly Hills

Jose Andres Bazaar

Molecular Gastronomy at The Bazaar by Jose Andres at SLS

2008 was a truly amazing year for all of us here at Food Fashionista and for that, I am blessed and truly grateful. Wow… and only 5 days into 2009 and I already know that it is slated to be one of the best years if not the best ever! With that said, what better way to bid farewell to 2008 and welcome in 2009 with a special open menu from protege of El Bulli’s Ferran Adria himself, Jose’ Andres at his recently opened restaurant The Bazaar at SLS Hotel.

 Mika Takeuchi

GIANT Scallops….YUM!

I dined here when it first opened back in November and have since been back for drinks and bites with friends at Bar Centro and the Patisserie. Chef Jose’ Andres’ Bazaar is designed by Philippe Starck and is located in the entrance level of SBE‘s most recent creation, the SLS Hotel. What makes this restaurant so fun and unique is the design and concept of the four separate areas which make up The Bazaar.

Rojo at Bazaar Jose Andres

Rojo at The Bazaar by Jose Andres at SLS Hotel

Blanco at SLS Hotel Jose Andres Bazaar

Blanco at The Bazaar by Jose Andres at SLS Hotel

Upon entering SLS, there is Bar Centro which is an open lounge area where you can enjoy a cocktail from their molecular mixologists or items from a raw bar or caviar menu. For dining, there are the two contrasting Rojo y Blanco dining spaces which are designed with the Rojo being a more traditional Spanish style tapas area and the Blanco room a more seductive and modern space with an attached outdoor terrace perfect for more intimate conversation. Next to Bar Centro is the ethereal Patisserie which is a sophisticated version of Willy Wonka’s Charlie and the Chocolate Factory with it’s delicately plated glass encased bites of sweets and desserts in front of an open dessert kitchen. The wonderful part of dining at The Bazaar, is that you have the option of enjoying your entire meal in one of the Rojo or Blanco rooms, or you can deviate in to the Patisserie to enjoy your dessert or Bar Centro for a pre dinner or after dinner drink. All this is possible while continuing on with the same server and the same bill. No worrying about having to close a check here before you go there… at The Bazaar.

 Food Pics – Jose Andres’ The Bazaar

The dishes at The Bazaar are meant to be shared and the Rojo y Blanco menus offer both traditional style offerings and more adventurous molecular gastronomic focused tapas style dishes. Some of my favorite dishes on the Rojo menu include the Seared Piquillo Peppers stuffed with Goat Cheese, the “Croquetas” – Chicken and Bechamel Fritters, the Sauteed Shrimp with garlic ajillo and guindilla pepper and the King Crab with Rasberry Vinegar. I also couldn’t stop eating the Catalan bread with fresh tomatoes and Manchego cheese. Some favored dishes on the Blanco menu included the Organized Caesar Salad with quail eggs and parmesan cheese, and the Brussel Sprout Salad with lemon puree, apricot preserves, and lemon air.

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Dining in Rojo at The Bazaar by Jose Andres

The Bazaar is such a unique dining experience and that is why I chose to come back once again and share the experience with friends for our New Year’s Eve celebration. Chef Jose Andres himself was busy working his magic in the kitchen and also enjoying his first meal of 2009 that evening at The Bazaar.

Food Fashionista

Caricature Drawing at Rojo at The Bazaar at SLS Hotel

 

Bar Centro decor at The Bazaar by Jose Andres at SLS

Mika Takeuchi Katie Field 

at Moss Boutique at The Bazaar by Jose Andres at SLS

There are so many delightful twists and turns at The Bazaar and you never know what you will venture upon around the corner. In addition to Rojo y Blanco, Bar Centro and the Patisserie satisfying the taste buds, you will also be able to indulge your appetite for shopping at the acclaimed free floating boutique Moss which is intertwined within The Bazaar’s Bar Centro and Patisserie. For those looking for a more bizarre “bazaar” experience, you will find a caricature artist who will draw your likeness in the Rojo room, and a fortune teller in a slightly hidden spot at Bar Centro. Now that’s something you don’t find in many James Beard Award winning chef’s restaurants, do you?! If you want to feed your fix for an explosion of creativity in food, design, and shopping, visit The Bazaar by Jose Andres at the SLS Hotel.


Open Daily at 3 PM

The Bazaar by Jose Andres

at the SLS Hotel Beverly Hills

465 S. La Cienega Blvd

310- 246 – 5555

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