From Ain’ts to Saints- and a Sandwich in Their Honor
In honor of the New Orleans Saints, I’m offering my Cal-Italo version of a New Orleans Italian classic, the muffelata.
read moreBlogHer Food 2009’s Local Reunion Lunch Meet Up
I was privileged to enjoy a wonderful poolside lunch a few days ago with fellow food bloggers (we met last month at the 1st annual BlogHer Food conference in San Francisco), in The Dining Room (under the care of Executive Chef Dakota Weiss) at the newly renovated Shangri-La Hotel in Santa Monica. Thankfully it was Thursday, and not Wednesday, when our whole region was under a deluge. I couldn’t help noticing during my drive to Santa Monica that grateful Angelenos wasted no time in "untopping" their convertibles. The Shangri-La is a perfect “Chamber of Commerce” spot of an oceanside boutique hotel retreat (and speaking of “Chamber of Commerce- it was definitely a “Chamber of Commerce” day). The hotel houses a luxurious poolside bar and several cabañas- which I hear can be reserved if you’re looking for a more private meet up. The Shangri-La graciously hosted our group, as they are seeking to build rapport with the local food blogging community. Kudos to the local food blogging community- we’re actually building a community here in notoriously community challenged L.A., and lunching at the Shangri-La was a great first step in the right direction. I arrived a bit early, and had three menus placed in front of me as I sat down- the regular lunch menu, an "executive" lunch, and as it happened to be DineLA week, there was a special menu for that, too. It was the one to focus on for most of us. There were lots of yummy sounding options. The first thing that caught my eye was a Goat Cheese Custard with Arugula under the appetizer portion of the menu. When I ordered the Goat Cheese Custard, our server said- "Oh-the Grilled Figs", which it happened to be accompanying. Isn't that the way it is- the sides are so often the make or break factor. The Grilled Figs/Goat Cheese appetizer seemed quite popular among us, although one or two went for the Herbed Crusted Abalone, and the Lobster Pumpkin Bisque with Salted Vanilla Cream for first courses. The Grilled Figs/Goat Cheese Custard arrived with a thick crusted, chewy bread filled with dried fruit and nuts, to spread the custard on- divine! For my main course. For my main course, I went with the Roasted Capon (with a fennel stuffing) served on a Preserved Lemon-Chick Pea Puree. The clear winner in the group among entreés, though, was the Ling Cod with Saffron Pumpkin Risotto. See-the sides make all the difference. Erika Penzer Kerekes, blogging at In Erika's Kitchen and also penning the L.A. Cooking Examiner column had dined at the restaurant previously, so she knew to ask for the fabulous flatbreads that didn't happen show up on any of those menus. Several of them appeared topped with all kinds of goodies- pulled barbecued rabbit, burrata and cherry tomatoes, prosciutto and arugula, and my personal favorite, tapenade, artichoke hearts, and frisée, sprinkled with goat cheese- now how can you go wrong with that? The Dine LA week menu paired wines with the various menu options. As befits any great restaurant serving a sunny climate, they offered a Rosé (Chateau Desclans " Whispering Angel"). It was paired with the Ling Cod- Pumpkin Risotto entreé, but any blush wine lover knows a good dry Rosé pairs well with almost any...
read moreAn Autumn Tea Party Offers Great Value
It’s a gloomy, cool day here in Los Angeles, and even though I’m not a regular tea drinker, my thoughts often turn to a cup of tea on days like this. So I spent some time writing an article about tea parties. I often associate tea parties with spring time, and indeed, that is a lovely time for a tea party. But each season offers its own special appeal, and autumn is a lovely time to break out your fine china and linens, play some soothing chamber music in the background, and take advantage of the harvest for tea treats. A tea party is a cost effective way to entertain, and because tea parties are so associated with refined elegance and charm, you, the hostess or host will come out smelling like a rose. They are also versatile and can be expanded into a brunch or luncheon by including a selection of fruit and cheese, salads, or a poached salmon for a more substantial meal. For autumn tea treats I would go with mushrooms, pumpkins, apples, pears and figs, all available in abundance at the local farmer’s markets now. I would also include cheeses, I like to pair smoked and blue cheeses with autumn produce for dainty little bites- a Fig or Pear and Gorgonzola Tea Sandwich on walnut bread, a Smoked Mozzarella and Wild Mushroom Tart, Mini Pumpkin Muffins with Chunky Apple Butter, Smoked Turkey on Rosemary Biscuits with Cranberry Chutney. BTW, an after Thanksgiving tea party is a perfect choice for an overworked hostess wanting to recharge her batteries and reconnect with close family and friends. I have always loved catering tea parties, and I think I do a pretty good job at it, too. A long time client of mine who has thrown several tea parties over the years, wrote this lovely review for me after one of hers. “Saw someone who attended our party today, and she said the food was better at our house than her Easter brunch at the Peninsula Hotel. Another unsolicited compliment (you’re good.)!” -Best Regards, Nan...
read moreAn Autumn Wedding Feast to Celebrate Your Marriage
Incorporate the rich colors, scents, spices and flavors of autumn to your wedding feast as metaphors to remind you of your vows and love for each other as you encounter those objects throughout your lives together.
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