Oliveto Restaurant recently got a much-needed facelift and with it, addressed a huge problem in restaurants… acoustics. With their new updated look, the owners tackled not only aesthetics, but thought deeply about providing a comfortable dining experience. Doing so, they collaborated with award winning, renowned, Berkeley-based Meyer Sound to address noise pollution in restaurants. Meyer Sound tailor made Constellation and Libra acoustic systems to install an integrated system of microphones, advanced signal processing, and small, self-powered speakers distributed throughout the upstairs dining room.
Striking photography of a historic California olive orchard conceals acoustic panels that provide the right level of absorption. As a result, conversation becomes effortless and natural, heard clearly and without interruptions or distractions from background noise or voices from a neighboring table — setting the perfect tone for conversation and connection, while maintaining the all-important buzz of an exciting, busy restaurant.
Next time you find yourself in the East Bay, visit Oliveto for their rustic, Italian cuisine while experiencing the benefits of their revolutionary sound system in the newly redesigned dining room.
Another great time to visit, would be for their upcoming Whole Hog Dinners in March. See the details on their website at: Oliveto.com
Rockridge Market Hall, 5655 College Ave, Oakland, CA 94618
Plating with Lark Creek Steak Chef Ismael Macias
I’ve recently partnered with Westfield Labs and restaurant Lark Creek Steak to create an exclusive dish with Chef Ismael Macias. Starting today, you can order this dish with the Westfield Dine on Time app or on the website for scheduled pick-up or delivery for easy and convenient dining. It’s incredibly easy and convenient which makes it absolutely ideal for busy folks who don’t want to skip out on taste with their hectic work schedules.
It was wonderful working with Chef Macias. He’s been with the Lark Creek Group for over fifteen years, and recently decided to venture out of San Francisco to the world culinary stage to stage at some of the best restaurants in the world. He’s already an experienced chef, but with his new-found skills and techniques working with the most-experienced chefs from around the globe, it’ll be exciting to see what he’ll bring back to the Bay Area.
Chef Ismael Macias of Lark Creek Steak and I created the Bacon-Wrapped Mary’s Free-Range Chicken Breast which includes artichoke, maitake mushrooms and chicken jus. It’s well-balanced and satisfying. The Niman-ranch bacon is finished slightly crisp and adds a bit of much-needed saltiness to the tender and juicy chicken breast. No surprise for the Bay Area, but we made sure to hand-pick and incorporate all local ingredients.
Chef Macias and my Free-range Chicken dish. Doesn’t it make you hungry!
Make sure to try out the app and order this exclusive dish or the one of many other temptations on the menu. Westfield will make a donation on behalf of the Tastemaker with the most exclusive dish orders to the San Francisco-Marin Food Bank,
My fellow participating Tastemakers and their Westfield Dine on Time pairings include:
Download and learn more about Westfield Dine on Time HERE
Just a few of my favorite Food Fashionista Instagram shots for April 2012:
Greeking out on this salad at Troya, San Francisco
Celebrating our best friend's birthday!
A (chocolate) twist on Red Velvet Cupcakes at Whole Foods
All you need is LOVE (at HD Buttercup)
Limon's Pollo ala Brasa w/sides
The lone pink blossom left on this tree – Japantown, SF
A dangerous combination at the Gilt City Warehouse Sale
Couldn't resist a second serving of El Tonayense's Veggie Burrito at SoundCloud
Just kickin' it in studs & sparkles
If you'd like to see more of our colorful, of-the-moment pics, follow FoodFashionista on Instagram (on your iPhone or Android device) & be sure to say "hello".
Kin Medai Snapper w/Geoduck, Papya, Peanuts & Coconut Foam paired with a Grieve Sauvignon Blanc, Napa 2009
Iron Chef Masaharu Morimoto hosted an exquisite wine-paired luncheon as part of the Lexus-sponsored Los Angeles Food and Wine festival. The event was held at Wolfgang Puck's WP24 located high above the L.A. skyline at the Ritz Carlton. Although there was no sighting of Wolfgang, WP24 Executive Chef Sara Johannes along with pastry chef Cassie Ballard worked seamlessly with Morimoto to create a lunch one will soon not forget.
Peking Style Duck Breast, Warm Chantrelle Salad, Ten Spiced Confit Figs, Smoked Duck Cracklin' paired with a Recuerdo Malbec Mendoza, Argentina 2010
Washugyu Flat Iron with Veal Cheek Tempura, Compressed Apple and Chili Soy paired with Blackbird Vineyards, "Arise", Napa Valley 2009
Caramel Roasted Apple, Butterscotch Miso, Sesame Crisp, Edamame Ice Cream paired with Ice House, "Vidal", Niagara Peninsula 2006
For more photos from the 2011 Los Angeles Food and Wine Lexus Grand Tasting, visit HERE.
Today was a very sad and reflective day. A brilliant innovator, genius, and role model was taken away from us much too early. My father also lost his battle with cancer at the tender age of 56. I learned from a young age that life is precious. Life is short. Life is right now. Steve Jobs seemed to know all of that and much, much more. He proved by great example that every day was meant to exist on this earth to the fullest. Even after his diagnosis with cancer, Steve Jobs lived, loved, and created products that changed the world and our lives forever.
Below are some favorite quotes from Steve Job's 2005 Stanford Commencement Address. If you haven't seen it yet, I highly recommend taking 15 minutes out of your busy life to watch it. Like Steve Jobs, the speech is inspring and memorable.
"Sometimes life is going to hit you in the head with a brick. Don't lose Faith." – Steve Jobs
"The only way to do great work is to love what you do." – Steve Jobs
"Remembering that you are going to die is the best way I know to avoid the trap of thinking that you have something to lose." – Steve Jobs
"Stay hungry, stay foolish" – Steve Jobs
2005 Stanford Commencement Address
When it comes to the HBO series True Blood, there are three things that come to mind – sex, gym, and red wine. If you watch the show, you will know what I am talking about.
Big thanks to our chic and ultra-talented novelist friend Kyra Davis who shared this photo of Eric Northman -the sultriest bar owner in Shreveport with us. Oh yes, some of you may know him as the keeper of vampire-bar "Fangtasia", while others may recognize him as the most powerful bloodsucker in area five of Northern Louisiana. For those in the minority who do not watch HBO's True Blood, you may have no idea what I am even talking about. In that case, just focus on the pictures.
We here at Food Fashionista have been addicted to True Blood since its inception and so it seems have a lot of other folks. Therefore it comes as no surprise that you can now purchase and gulp down the vamp's beverage of choice Tru Blood at Merlotte's. According to the drink's website, it's "a delicious blood orange carbonated drink inspired by Bill's favorite synthetic blood nourishment beverage. Tart and slightly sweet, Tru Blood pours like a regular soda but appears stormy and mysterious when poured into a glass."
Although we are guessing you'd like to sink your teeth into Eric Northman, take the consolation prize and sink your teeth into a bottle of TRU BLOOD HERE.
I scream, you scream, we all scream for homemade ice cream! While browsing Neimans, I ran across this pretty in pink number with stainless steel accents. This stylish yet functional Cuisinart Ice Cream Maker makes soft serve ice cream, frozen yogurt, sorbet, sherbet and we're hoping gelato at the turn of a dial. It also features three condiment makers on top that dispense your favorite toppings. Oh and even better yet, it's on sale right now for $100.00 from it's original $185.00. When you think of how much $$ you spend out on frozen treats every year, this investment will be sure to pay off. Just another reason to shop for Spring and invite the friends (and their well behaved kids) over for some home made frozen treats. Also available in white for those who aren't quite into the Hello Kitty pink vibe.
Pink Model Available at NeimanMarcus.com
If you have a Blackberry and you’d like some help deciding where to eat (or if you’re jealous of friends playing with Urbanspoon on the iPhone) we have a solution for you.
Urbanspoon’s Blackberry app is a kind of restaurant slot machine. Just hit the space bar (or shake the phone if you have a Storm) and the wheels will spin, until they settle on a good nearby restaurant for you. You can also lock down the neighborhood, cuisine and price you are interested in. Keep spinning until you get a restaurant you want to try.
Urbanspoon on Blackberry also lets you search and browse restaurants, and uses your current location to identify the nearest restaurants to you.
Email the app to your Blackberry
Or download the right app for your phone below.
We don’t have an app for older devices, or for the Pearl, but you can always find Urbanspoon on your Blackberry through the web at urbanspoon.com/m
If you have an iPhone, you can get the Urbanspoon app here.
The uber popular #1 foodie show Top Chef is back for a fifth season premiering tonight on Bravo. This really is one of the best cooking shows on television. You can feel the passion, excitement, and heat in the kitchen as if you were right there leaning on the stainless stove. I was a huge fan of Season 4's Richard Blais and am really looking forward to this season's culinary standouts. With 17 new contestants, this time in New York City, Top Chef Season 5 should definitely be one of the best (at least I hope) yet.
The triple threat, Tom Colicchio of Craft Restaurants, Gail Simmons of Food & Wine and the sultry Padma Lakshmi are back on the judges stand and ready to set the stage for the contestants in their home town of NYC. Season 5 will also introduce Toby Young, a food critic and author of the book How to Lose Friends and Alienate People to the judges table. This season will feature familiar faces Martha Stewart, Foo Fighters, Jean-Georges, Eric Ripert, Rocco DiSpirito, Wylie Dufresne, Jean-Christophe Novelli and Natasha Richardson.
The countdown is on to see which chefs can take the heat and prove to be "Top Chef" worthy and seeing who melts in the kitchen and is sent home packing…
Here are the Top Chef Season 5 contestants below:
New York, N.Y. Current Home:
Los Angeles, Calif Profession:
Executive Chef, Restaurant 15 Culinary Education:
The Institute of Culinary Education (ICE) – New York, N.Y.
Hometown: Verona, N.J.
Profession: Chef/owner of CulinAriane in Montclair, N.J.
Culinary Education: AOS, Culinary Institute of America
Hometown: New Hyde Park, N.Y.
Profession: Chef de Cuisine, Babylon Carriage House
Culinary Education: C.I.A Hyde Park
Hometown: Florence, Italy
Current Home: Moorpark, Calif.
Profession: Owner, Cafe Firenze Italian Restaurant Martini Bar
Culinary Education: I.P.S.S.A.R Aurelio Saffi, Hotel and Restaurant Management School in Florence, Italy
Hometown: Whitmore Village, Hawaii
Current Home: Las Vegas, Nev.
Profession: Executive Chef, Executive Sushi Chef & Chef Consultant
Culinary Education: Self-taught
Hometown: Taos, N.M.
Current Home: Boulder, Colo.
Profession: Executive Chef, Jax Fish House
Culinary Education: Self-taught
Hometown: New York City
Current Home: San Francisco, Calif.
Profession: Executive Chef, Absinthe Brasserie and Bar
Culinary Education: A.O.S Culinary Arts, C.I.A
Hometown: Niceville, Fla.
Current Home: Miami, Fla.
Profession: Chef de Cuisine, The DiLido Beach Club
Culinary Education: Johnson & Wales University
Hometown: Latrobe, Pa.
Current Home: Baltimore, Md.
Profession: Executive Chef, Red Maple
Culinary Education: Baltimore International College
Cincinnati, Ohio Current Home:
Fort Stewart Profession:
Chef Tournant, Jag's Steak and Seafood Culinary Education:
B.P.S. Culinary Arts Management, CIA
Scarsdale, N.Y. Current Home:
New York, N.Y. Profession:
Sous Chef, Centro Vinoteca Culinary Education:
A.O.S./ B.A., CIA
Hometown: Quincy, Mass.
Profession: Culinary Student
Culinary Education: A.O.S Culinary Arts, C.I.A working on BPS Culinary Arts Management
Hometown: Cincinnati, Ohio
Current Home: Chicago
Profession: Executive Chef, Between Boutique Café & Lounge
Culinary Education: A.O.S. Culinary Arts, The Cooking & Hospitality Institute of Chicago
Hometown: Sayville, Long Island, N.Y.
Current Home: San Diego, Calif.
Profession: Executive Sous Chef, Confidential Restaurant & Loft, San Diego
Culinary Education: Diplome Professionale du Commis de Cuisine, San Diego Culinary Institute
Hometown: Tampere, Finland
Current Home: Santa Monica, Calif.
Profession: Chef, StefansCatering.com
Culinary Education: CMC, Wurzburg Schweinfurt
Current Home: Boulder, Colo.
Profession: Sous Chef, Centro Latin Kitchen and Refreshment Palace
Culinary Education: Baltimore International College
Hometown: Nashville, Tenn.
Current Home: Washington, D.C.
Profession: Owner/Chef, Alchemy Caterers
Culinary Education: C.C.T. L'Academie de Cuisine