Dine

Zimzala Restaurant and Bar – Deliciously Free-Spirited

Posted on by Bikini Lifestyles in Food

Zimzala  entrance

Zimzala Restaurant and Bar – Deliciously Free-Spirited

Huntington Beach is home to the swanky boutique hotel, The Shorebreak Hotel. A delightful place to relax and revive for stay-cay locals and worldwide travelers alike, The Shorebreak Hotel is just steps from the beach.
Chef  Brian Drosenos

On a recent visit, I had the pleasure of dining at the hotel’s signature restaurant, Zimzala Restaurant and Bar, which represents everything free-spirited and that “sand between the toes” feeling which I will call “whimsical”. Helmed by Executive Chef Brian Drosenos, Zimzala offers much more than just “comfortable California cuisine”. Chef Drosenos brings a rich and flavorful culinary history to Zimzala having earned his chops at restaurants such as LA Live’s JW Marriott and Ritz-Carlton, Noble House and The Ventana Inn and Spa. When I asked Chef what Zimzala-like element he brought to the menu, he replied, “I enjoy a free-spirited presentation of the foods.” Yet, I found the dishes themselves to be of equally delicious, creative whimsy.
Zimzala tasting  menu
For starters, a soup of roasted cauliflower with crispy Brussels, finely chopped Marcona almonds, golden raisins, and focaccia croutons was presented in an artful white bowl. And, when served, a whimsical swirl of lemon oil graced the top to add that perk of tartness that pleases the palate. Make this delicious soup at home, view my version of the recipe here: Roasted Cauliflower Soup

Roasted Cauliflower Soup with  Lemon Oil drizzle
Quite possibly my favorite dish of the day was the Marinated Pepper Salad which was a finely chopped array of yumminess of marinated baby bell peppers, kale tossed with roasted pistachios, roasted garlic, feta cheese and a sherry vinaigrette. Refreshing and light, I could eat this salad everyday as it is not only delicious, it is filled with food healing ingredients – bell peppers, kale, garlic, and pistachios.
Marinated  Pepper Salad
Have you ever had charred octopus? Neither had I. Giving way to that Zimzala “sand between the toes” whimsical experience, the whimsy here was not only enjoyed in Chef’s presentation but in the food, too! Chef Drosenos explained the baby octopus is braised first and then charred with paprika giving it a tenderness that is not often found when eating octopus. The char totally works in this earthy dish that gets another flavor boost from espilite chili peppers from Spain, smoked potatoes, kalamata olives, lightly fried capers, and a housemade romesco sauce that has nuts, olive oil and sherry vinegar. Smokey is the flavor here as the peppers from Spain are naturally smokey and the potatoes are smoked. I give this dish a smoking hot two bikinis up for the whimsy alone… the flavor, a bonus.
Paprika Charred  Octopus
You would think I would be full by now and on most days I would but today’s tasting menu had me curious so I continued with the Porcini Mushroom Spaghetti. House made spaghetti noodles get their porcini-ness from porcini powder. I must get some. Then, the noodles are cooked al dente and tossed with an incredible medley of mushrooms that include brown beech and pink trumpet – I love everything pink. Also in the mix, a medley of herbs among them chervil, chives, tarragon, and dill. Finish with fresh lemon, grana padano, and a cured egg yolk, Chef fully got his whimsy on here.

Porcini Mushroom  Pasta
Being a ocean view restaurant, fish is an integral part of the menu. I was delighted when salmon arrived. Pan Roasted Salmon with eggplant purée, bloomsdale spinach, roasted fennel, roasted tomato, and black olive caramel made with burnt sugar. Wow! That pretty much sums it up.
Pan Roasted  Salmon
Now, normally I would skip dessert but the Chef insisted by surprising me – and the other guests – with a Persimmon Panna Cotta. The highlighted ingredient, persimmon, was served with an abundance of flavors and textures. Date and walnut bread whipped cream. Toasted pepitas and pecans. A hint of micro basil completed the dish and what a whimsically divine dining experience.
Persimmon  Panna Cotta
To say Chef Drosenos’ cuisine and Zimzala was a surprisingly palate pleasing experience is an understatement. Although I have been a fan of The Shorebreak Hotel since it opened, I had never had the pleasure of dining at their premiere restaurant. I half anticipated just another beachy restaurant experience which is not all bad but not whimsically amazing. To my surprise, Zimzala, under the direction of Chef Drosenos, is far better and beyond being a beachy restaurant. Producing high quality, delicious food that is artfully presented in a free-spirited style, Chef Drosenos brings a bit of gourmand and then some.
kitchen at Zimzala
In Huntington Beach and SO Cal, make Zimzala a “must dine” location. Visiting? Worth the stop!
the outdoor patio  at Zimzala

Bottom line for your bikini: 2 bikinis up!
Zimzala  decor

Zimzala Restaurant and Bar
The Shorebreak Hotel – a Joie de Vivre Hotel
500 Pacific Coast Highway
Huntington Beach, CA 92648
(714) 960-5050

RestaurantZimzala.com


Sofitel and Trimbach Wines – The Perfect Pairing

Posted on by Bikini Lifestyles in Food

Trimbach Winemaker dinner

Sofitel and Trimbach Wines : The Perfect Pairing

Sofitel Wine Days

As Sofitel closed out another successful celebration of wine and food during Sofitel Wine Days, I had the pleasure of meeting one of the premiere featured winemakers at the Trimbach Winemaker dinner. Trimbach wines are harvested and bottled in the Alsace region of France, which is located along the fartherest eastern border of France. Situated along the Wine Route, the Ribeauville village is sheltered between the Vosges Mountains and the vineyards and has been home to the Trimbach family wines and neighboring vineyards since 1626.
Trimbach wines

Now, that’s what you call vintage wines! Twelve generations of winemakers have put their passion into producing these highly acclaimed wines just as their family founder, Frederic Emile Trimbach, received the highest distinction at the International Wine Fair in Brussels in 1898.  And on this night in 2014, these highly acclaimed wines were to be selectively paired with the cuisine of Chef Marius Blini of Softel.

Champagne beginnings

I was invited to dine by Nilou Rahmani, the Esterel Restaurant Manager and a woman very engaged in working with the culinary and wine team to bring the freshest foods prepared in the highest quality and pairing with fine wines. To my delight and in true French fashion, I began my evening with a social chat with friends over a glass of champagne in the Sofitel lounge preparing my tastebuds for the delectable dinner ahead. With Executive Chef Marius Blin and Trimbach wines at the helm for the evening, I knew I was in good hands.
Chef Marius Blin

Upon entering the elegant Esterel restaurant, I was greeted by another Frederic ~ Frederic Zemmour, the Sofitel Los Angeles’ Food and Beverage Manager who seated me and my guest in a luxurious booth with a Chef’s table-like view of the kitchen. Perfectly poised to see the Chef at work. Frederic shared that the Trimbach wine Ambassador, Anne Trimbach, would be arriving shortly and I gleened in anticipation. And thus, dinner began.

Chanterelle Mushrooms stuffed bone marrow
The first course was a Roasted Marrow Bone “stuffed” with chanterelle mushrooms and garlic puree served with persillade toast and paired with Trimbach Pinot Noir. Persillade is a seasoned mixture of fresh parsley, garlic, olive oil, vinegar and customarily some seasonings all finely chopped together to create a delicious paste of sorts which, in this case, has been paired with chanterelle mushrooms. YUM! The Trimbach Pinot Noir features red fruit and blackberry aromas and comes from the best terroirs and is only produced “in the very best years”.

Anne Trimbach and Chef Marius Blin

About this time, I had the pleasure of meeting Anne Trimbach. As mentioned above, Anne is the Trimbach family wine ambassador and the grand niece to family founder, Frederic. “Does the Trimbach family use steel casks to age the wines?” I ask. “Never, never,” replies Anne. “We use nearly ancient oak barrels – some dating back to 1717 – that are so old they have neutral flavors.” Anne went on to explain that she grew up at the winery, what fun that must have been, and that they keep a close track on the measure of sugar in the grapes to determine when to harvest. Curious, I inquire, “When harvesting, do you use machines to pick the grapes or hand harvest?” Anne proudly exclaims, “Trimbach grapes are hand-picked, hand-harvested lending to the quality of the harvesting process.” Oooooh, I’m intrigued. Next course, please.

Chef Blin preparing the branzino

Chef Marius Blin chose Seared Branzino for the entree. Branzino, if you are not aware, is a white fish that is usually grilled or pan seared whole or fileted with the skin on. Chef Marius opted for pan seared white fish filets served with braised leek and fennel, California sunchoke puree, and yet Chef took the dish to a whole new dimension by adding a poached oyster and local caviar polished with his classic beurre blanc sauce.
Plating the branzino and Esterel

Wow, talk about a dance party in your mouth. The piece de resistance? A wine pairing of Trimbach Riesling. Well balanced subtle flavors and fruit, this elegant wine was perfectly paired with Chef Marius’ Branzino and Anne also recommends pairing with other fish such as smoked, grilled, or fried fish and white meats such as pork.

Branzino with oysters, caviar and tomatoes

The Cheese course arrived with a delicious pairing of Trimbach Pinot Gris. Let’s start with the wine first… one of the most remarkable Alsace grape varieties, the pinot gris combines full-bodied, dry fruitiness with a hint of smokiness that appropriately pairs with foods that possess depth of flavor. You can’t get anymore depth of flavor than an array of flavor-forward cheeses. When it came to cheese, Chef chose the Schloss Marin Farm cow’s milk cheese, Bay Blue Pointe Reyes Farmstead (cow), San Andreas Bellwether Farm sheep’s milk cheese accompanied by roasted red grapes, chocolate macadamia tuiles, and fresh honeycomb. Ummmmm, we could stop here and my tastebuds would be thriving in happiness. But, there was one more course to come. Dessert.

The Cheese plate

Strawberry Basil Sorbet highlighted the end of a savory evening and was accentuated by almond meringue, hibiscus flower, micro mint, a macaron shell and one of the most revered Trimbach wines – the Trimbach Gewurztraminer “Reserve”. Pair with spicy dishes, Asian-inspired cuisines, strong cheeses and featured here, fruit-based desserts.
Sorbet

If “the accidity of a reisling keeps you alive”, as Anne Trimbach states. Then, we shall all be alive indeed. Cheers!

For reservations at Esterel restaurant at Sofitel LA, visit SofitelLA

For more information about Trimbach wines, visit Trimbach.com


The Wild Blueberries of Maine

Posted on by Bikini Lifestyles in Travel

Wild Blueberries in the barrens
The Wild Blueberries of MaineGeologists state that nearly one-third of the world was covered by ice. During the last ice age, roughly 20,000 years ago, much of North America was covered by glaciers creating a barren land of ice. As the glaciers moved when the ice receded, they carried huge rocks that were worn down creating smaller rocks, gravel, dirt, and sand leaving a very complex, layered, mineral rich soil combination. The melting ice gave birth to newly formed streams and rivers thereby nurturing a foundation for new vegetation, including wild blueberries.
In the wild blueberry fields of Maine

Recently, the Wild Blueberry Association of North America invited a group of registered dietitians and food bloggers, myself included, to visit the massive wild blueberry barrens of Maine. The beautiful state of Maine, in fact, is the largest producer of wild blueberries representing nearly 40 percent of the world’s total wild blueberry production.
David Yarborough, right, with one of the lead growers
It is here, in Maine, that I learned to admire the wild blueberry. Most of us have admired them for their vitamins and antioxidant properties. We’ve heard that eating blueberries helps fight cancer, many refer to them as a superfood, and of course, we all know they taste delicious. But what is it about the wild blueberries of Maine that sets them apart from the patch?
Layers of glacial soil

Native to North America, wild blueberries have been thriving in the glacial soil referred to above for thousands of years but it was the Native Americans who first encouraged the growth of the wild blueberry by burning the fields, called barrens. The burning process actually stimulates the growth of the wild blueberry which grows up from the ground through their natural roots called rhizomes. One single rhizome can produce an entire field of wild blueberries and it is natural for several varieties of rhizomes to rise up in the fields producing deep blue wild blueberries, some more red in color, or even lush purple colored wild blueberries. Not only does this naturally occurring variety of berries make for a savory product for you to enjoy, but it also makes the fields so inviting I chose to lie down in them – see photograph below taken by writer and public relations executive, Betta Stothart.
Absorbing blueberries in the field

It is important to note that most people visualize blueberries as growing way above ground on a tall bush. These tall bushes are called the “high bush” blueberries and although all blueberries are derived from the wild blueberry, the high bush blueberries are cultivated. They do not grow wild and were thereby given the official name of “tame” by the US Department of Agriculture.
Wyman's Wild Blueberry processing plant
It’s pretty remarkable that the wild blueberry began growing naturally through the incredibly dense glacial soil, right? These must be some pretty strong plants. This strength just may prove my theory as to why the wild blueberry claims 2x’s the antioxidants as their tame cousins. The wild blueberry is also a bit smaller and more concentrated than the tame cultivated berries, however, this year’s harvest showcased some of the most plump, lush, and flavorful wild blueberries ever. According to David Yarborough, wild blueberry specialist with the Cooperative Extension and professor of horticulture in the School of Food and Agriculture at the University of Maine, good buds in the winter, the high amount of pollination by honey bees and bumblebees, adequate rainfall, and good weather during the harvest season have led to the success of this year’s crop and helped the blueberries thrive in their wild environment.
hand-raking the wild blueberries on Merrill Farms
Hand-raked wild blueberries
When the wild blueberries are ready for harvest, usually in late July or early August, 500 growers, of which 50 are certified organic, pick the berries by either hand-raking or mechanical harvestings. Our group had the opportunity to view both harvest techniques and actually experience hand-raking “first hand” at Merrill Blueberry Farms. Owner, Todd Merrill was kind enough to teach us the process which uses a fairly large metal rake that you hold by hand and scoop and shake the blueberries off the vines. Then you politely dump them into a bin and repeat the process for about 8 hours. What a workout! And, Merrill Farms is one of the top organic wild blueberry producers in the region. However, another important aspect to point out is that even non-organic farmed wild blueberries are grown with limited pesticides due to their emphasis on natural pests and insect control.
Merrill Blueberry Farms of Maine
After the field harvest, whether mechanical or hand-raking, blueberries are taken to the processing plants where they are handled with kid gloves and processed from fresh to individually quick frozen in 24 hours. A triple washing and air drying process that is so proprietary we were not allowed to photograph, the blueberries are then individually frozen. True! The IQF (individually quick frozen) process is so specialized that the vitamins, minerals, antioxidants, and flavor of each blueberry is locked in providing you with the highest quality for your family. As Thomas Gardner, VP of Wyman & Son, a family owned company since 1874, says, “the IQF process is nature’s pause button.” Wyman & Son, a proven leader in the wild blueberry market, processes on average 1 million pounds of wild blueberries per day. WOW!
Mechanical harvesting of wild blueberries
Giving a new perspective to fresh frozen fruits, fresh cultivated berries found it most grocery stores are often picked early and travel long distances thereby depleting vital nutrients and flavor. The IQF wild blueberries which, in my opinion, fought their way out of the ground to produce the antioxidant rich blueberry, provide you and your family with the highest quality fruit year round. Locally, in Maine, fresh wild blueberries can be purchased at Farmer’s Markets, shops and grocers. As for the rest of us, buy these specially frozen flavor dense berries in the freezer section of your grocery store. Your grocery retailer does not carry them? Don’t be shy! Request they bring them in. Most of the time, store managers are thrilled to do so. Chances are if you are looking for them, others are too.
Chef Lou Keifer in his restaurant garden at the Bar Harbor Inn
A few more reasons to love Maine Wild Blueberries… chefs love them! Bar Harbor Inn Executive Chef Louis Kiefer grows them in his own backyard. He brings in what he calls this “versatile ingredient” to serve with dishes like Wild Blueberry & Tomato Salsa, Taste of Brie with Pear, Wild Blueberry and Basil, and Wild Blueberry Sorbet.
Wild blueberry cocktail at Havana

Maine Diver Scallops with Wild Blueberry Sauce
At Havana Restaurant, where we dined “with” Martha Stewart – she just happened to dine at the table adjacent to us, wild blueberries were the feature of the evening with selections of Wild Blueberry cocktails, Seared Scallops with wild Maine blueberry vinaigrette, Beef Tenderloin Skewers with a wild Maine blueberry chimichurri, and Goat Cheese Cheesecake with wild Maine blueberry compote.
Captain Dan
Dining didn’t stop there. The next night we were whisked away in a power boat steered by Captain Dan which took us across waters filled with lobster pots to the quaint island of Little Cranberry Island where we dined at Islesford Dock Restaurant “with” again, Martha Stewart! Yep, who would have believed but the Queen of culinary walked in again – for the second night in a row – while we were dining. We dine in good taste, wouldn’t you say, Martha? Our Islesford Dock dining experience had most of us diving in to the truly fresh Maine lobsters. Lobster so tender the butter didn’t stand a chance. And, Little Cranberry Island couldn’t keep the wild blueberries away. We finished dinner with one of the best Wild Blueberry Crisps ever to touch my lips.
Islesford Dock on Little Cranberry Island
A few antics in the kitchen at Islesford Lobster Pot
As the chefs will agree, wild blueberries are a versatile ingredient. From savory dishes to sweet, nearly every recipe can be made with blueberries year round. Look for fresh frozen wild blueberries in your grocer’s freezer section. You won’t be disappointed.
Bar Harbor Inn Housemade Moon Pies with Wild Blueberries
A final note, I am a Certified Food Healer. My trip to the Wild Blueberry barrens supports the food healing properties of the berries in that they are filled with vital phytochemicals like anthocyanins which help repair cell damage (ie, help you age better), decrease inflammation in the brain (ie, help you think better), slow memory loss in adults (ie, help you remember better), and are linked to increasing memory and attention in both adults and kids. Bottom line for your top of the line superfood wild blueberry – eat up!
Eating wild blueberries directly from the field
Wild blueberries for your skin? Wild blueberries are abundantly found in everything from soaps,
Wild Blueberry soap
to jams and syrups,
Wild blueberry syrup and jam
to pancake mix,
Wild blueberry pancake mix
and honored on coffee mugs, ceramics, and all kinds of gifts.

Wild blueberry soaps and mugs
Walking in Bar Harbor, you’ll find wild blueberries on every menu.
Wild blueberry pie and tea
Even the local lobster loves wild blueberry ice cream. 🙂 There are an abundance of ways to celebrate the wild blueberry…

There's a lobster loose in Bar Harbor

A few links for your enjoyment:

Wild Blueberry Association of North America

MerrillWildBlueberries.com

Wymans.com

BarHarborInn.com

IslesfordDock.com

HavanaRestaurant

Wild Blueberries everywhere!


ChaCha’s Latin Kitchen… Where It’s National Tequila Day Everyday

Posted on by Bikini Lifestyles in Food

ChaCha’s Latin Kitchen… Where It’s National Tequila Day Everyday
Don Myers
National Tequila Day is July 24 but you don’t have to wait until then to celebrate… just head to Brea, California where ChaCha’s Latin Kitchen is tops in tequila and cuisine. Created by culinary mastermind, Don Myers, ChaCha’s takes “Mexican food” to a whole ‘nother level. You see, Don has been in the culinary world for decades. Not to make him seem old, Don is far from old, but he’s been honing his culinary chops since 1972! As Don says, “that’s BC!” and I am sure that he means that is bc – before I moved to California. With one successful restaurant after another, Don knows his way around a kitchen and a restaurant. And, a bar.

ChaChasMiracleMargarita ChaChasMiracleMargarita

Speaking of bar, let’s start there. ChaCha’s features nearly 50 different tequilas ranked by drinkability which translates to “your favorite”. Signature seasonal cocktails: Watermelon Margarita, Miracle Margarita, and the ChaCha’s award-winning Sangria Tradicional. Naturally, ChaCha’s has beer, wine, and can make virtually any cocktail you can dream of but these signature classics are a great place to start.

Sangria Tradicional Sangria Tradicional

With Happy Hour everyday and happenings every week such as Monday Night Date Night, Tacos and Tequila Tuesdays, Enchilada and Wine Wednesday, Locals Night Thursdays, and Sunday Brunch, there’s a tasty reason to go to ChaCha’s every day of the week.

Aguachile Aguachile

With foods like Shrimp cured in cucumber, lemon and orange juice, red onion, Serrano chilies, cilantro and mint – otherwise referred to on the menu as “Aguachile” – you will WANT to dine here every day. Other menu highlights: Heirloom Tomato and Watermelon Salad, Camarones Adobados which is Large Grilled Shrimp marinated in lime and cilantro and served with summer squash, roasted corn, jicama, and adobo sauce, Open-Faced Short Rib Enchiladas consisting of corn tortillas with Guajillo braised short ribs, pasilla chile, achiote onions, and Guajillo sauce.

Open Faced Enchiladas Open Faced Enchiladas

And, make sure to share the fresh Guacamole, a delicious combination of Haas avocado, Serrano chile, fresh lime juice, and tomatillo salsa – the final ingredient for guac perfection. To finish, Homemade Churros – chile spiced chocolate sauce, fresh seasonal berries and cream top the cinnamon sugar crusted fried sensation. ChaCha’s Latin Kitchen is worth the drive any day, even National Tequila Day next July.

Homemade Churros Homemade Churros

ChaCha’s Latin Kitchen in Brea, California
110 West Birch Street
Brea, CA 92821
714.255.1040
for more information, visit: ChaCha’s Latin Kitchen


5th Anniversary Party of The Bikini Lifestyles Show

Posted on by Bikini Lifestyles in News, Press

Purse Baby presents The 5th Anniversary Party of The Bikini Lifestyles Show on Talk Radio 790 KABC benefitting the EIF Revlon Run/Walk for Women’s Cancer Research

The Bikini Lifestyles Show with Susan Irby The Bikini Chef  790 KABC Talk Radio

Wednesday, May 7, 2014
9pm to 11pm

at Nic’s Beverly Hills
453 N Cañon Drive
Beverly Hills, CA 90210
(310) 550-5707

We invite you to celebrate on the Red Carpet and help raise funds for women’s cancer research

Enjoy a night at Nic’s Beverly Hills:
*Bikini and Martini* food and cocktail specials
*Sneak Preview – new TV show, “Wine, Dine and Workout”
*Celebrity appearances
*Introducing The Bikini Chef Diet Plan
*Introducing Skinny Cuisine by Artisan Bistro Pro tastings
*Surfing “bikini” tunes
Donations will be accepted at the door. Each donation will place you in the drawing for one of many Marika Yoga Sets, Purse Baby products, and Skinny Cuisine fresh frozen meal packs delivered to your door!

The event is FREE but donations are encouraged and will be accepted for the EIF Revlon Run/Walk for Women’s Cancer Research. The Entertainment Industry Foundation (EIF) is a 501(c)3 organization. Donations are deductible to the fullest extent allowed by law.

Make a difference in the Fight Against Women’s Cancers! And, celebrate 5 years of The Bikini Lifestyles Show on Talk Radio 790 KABC.

Our team (Melons and Moobs) will be participating in the Annual EIF Revlon Run/Walk for Women on May 10th in Los Angeles, CA. An inspiring and motivating day, from the confetti start to the emotional crossing of the finish line!

If you can’t join us in the walk, join us in the fight by making a donation on behalf of one of our team members. Your donation will help fund important research into the cause and cure of women’s cancers, prevention, education, and support service programs for those women battling cancer and their families.

RSVP for this event is appreciated. Electronic tickets accepted here: 5th Anniversary Party

Nic's Beverly HillsEIF Revlon Run Walk

skinny cuisine turquoise final

The Bikini Lifestyles Show is proudly sponsored by Fladeboe Automotive Group of Irvine

“If you need a car, you gotta go to Fladeboe”
Fladeboe Automotive Group
Irvine Auto Center
Irvine, CA
www.fladeboe.com

*Girls in bikinis get free martinis


Bikini Lifestyles “Wine, Dine, and Workout” Promo 3

Posted on by Bikini Lifestyles in Bikini Lifestyles Videos

Internationally acclaimed cookbook author and an award nominated radio host, Susan Irby The Bikini Chef is joined by co-hosts, Denice Fladeboe and Steve Valentine during the 6-episode, half-hour television series Bikini Lifestyles “Wine, Dine, and Workout” launching on National Public Television and independent cable networks April 2012.

In its first season, Bikini Lifestyles heads into the kitchens of celebrity chefs to cook healthy, delicious “bikini cuisine”~ foods that make you look and feel confident. When these entertaining and energetic hosts have wined and dined, they head to the gym, Pilates, and the outdoors for workouts with top fitness experts. Susan, Denice and Steve share fashions from internationally acclaimed designers to finish off the show with a champagne toast sending “gourmet wishes and flattering waistlines.”

Bikini Lifestyles season one features: 2011 CNN Hero Chef Bruno Serato, Anaheim White House, Iron Chef contestant Victor Casanova, Culina Modern Italian at the Four Seasons Beverly Hills, Food Network champion Chef Richard Ruskell, Montage Beverly Hills, James Beard nominated Chef Brendan Collins, Waterloo and City, and Award-winning Chef Celestino Drago, Drago Centro. Top fitness experts include: author Dr. Levi Harrison, celebrity trainer Marco Reed, Skinnylates creator Amy Cady, internationally acclaimed fitness expert JJ Virgin, tennis pro Randy Myers, and celebrity trainer Paul Jurevich. Bikini Lifestyles is underwritten by Fortun Finishing Touch Sauces, visit: http://www.fortunfoods.com


Bikini Lifestyles “Wine, Dine, and Workout” Promo 1

Posted on by Bikini Lifestyles in Bikini Lifestyles Videos

Bikini Lifestyles “Wine, Dine, and Workout” Promo 1

Internationally acclaimed cookbook author and an award nominated radio host, Susan Irby The Bikini Chef is joined by co-hosts, Denice Fladeboe and Steve Valentine during the 6-episode, half-hour television series Bikini Lifestyles “Wine, Dine, and Workout” launching on National Public Television and independent cable networks April 2012.

In its first season, Bikini Lifestyles heads into the kitchens of celebrity chefs to cook healthy, delicious “bikini cuisine”~ foods that make you look and feel confident. When these entertaining and energetic hosts have wined and dined, they head to the gym, Pilates, and the outdoors for workouts with top fitness experts. Susan, Denice and Steve share fashions from internationally acclaimed designers to finish off the show with a champagne toast sending “gourmet wishes and flattering waistlines.”

Bikini Lifestyles season one features: 2011 CNN Hero Chef Bruno Serato, Anaheim White House, Iron Chef contestant Victor Casanova, Culina Modern Italian at the Four Seasons Beverly Hills, Food Network champion Chef Richard Ruskell, Montage Beverly Hills, James Beard nominated Chef Brendan Collins, Waterloo and City, and Award-winning Chef Celestino Drago, Drago Centro. Top fitness experts include: author Dr. Levi Harrison, celebrity trainer Marco Reed, Skinnylates creator Amy Cady, internationally acclaimed fitness expert JJ Virgin, tennis pro Randy Myers, and celebrity trainer Paul Jurevich. Bikini Lifestyles is underwritten by Fortun Finishing Touch Sauces, visit: http://www.fortunfoods.com


Promo 4 Bikini Lifestyles “Wine, Dine, and Workout”

Posted on by Bikini Lifestyles in Bikini Lifestyles Videos

Gourmet recipes, fun workouts, a splash of fashion… enjoy it all on Bikini Lifestyles with The Bikini Chef Susan Irby and co-hosts Denice Fladeboe and Steve Valentine.


Bikini Lifestyles “Wine, Dine, and Workout” Promo 2

Posted on by Bikini Lifestyles in Bikini Lifestyles Videos

Internationally acclaimed cookbook author and an award nominated radio host, Susan Irby The Bikini Chef is joined by co-hosts, Denice Fladeboe and Steve Valentine during the 6-episode, half-hour television series Bikini Lifestyles “Wine, Dine, and Workout” launching on National Public Television and independent cable networks April 2012.

In its first season, Bikini Lifestyles heads into the kitchens of celebrity chefs to cook healthy, delicious “bikini cuisine”~ foods that make you look and feel confident. When these entertaining and energetic hosts have wined and dined, they head to the gym, Pilates, and the outdoors for workouts with top fitness experts. Susan, Denice and Steve share fashions from internationally acclaimed designers to finish off the show with a champagne toast sending “gourmet wishes and flattering waistlines.”

Bikini Lifestyles season one features: 2011 CNN Hero Chef Bruno Serato, Anaheim White House, Iron Chef contestant Victor Casanova, Culina Modern Italian at the Four Seasons Beverly Hills, Food Network champion Chef Richard Ruskell, Montage Beverly Hills, James Beard nominated Chef Brendan Collins, Waterloo and City, and Award-winning Chef Celestino Drago, Drago Centro. Top fitness experts include: author Dr. Levi Harrison, celebrity trainer Marco Reed, Skinnylates creator Amy Cady, internationally acclaimed fitness expert JJ Virgin, tennis pro Randy Myers, and celebrity trainer Paul Jurevich. Bikini Lifestyles is underwritten by Fortun Finishing Touch Sauces, visit: http://www.fortunfoods.com


BIKINI LIFESTYLES to Debut on PBS – LAdineNclub.com

Posted on by Bikini Lifestyles in Press

We all love to wine and dine, and with that pleasure is the need to workout and make sure we don’t fall into a dangerous gluttony cycle. That’s where Bikini Lifestyles: Wine, Dine and Workout comes in handy. Debuting April 15 on PBS, the show will focus on eating healthy, feeling better and working out.

Bikini Lifestyles

Internationally acclaimed cookbook author Susan Irby, known around the world as The Bikini Chef, will team up with personalities Denice Fladeboe and Steve Valentine as hosts of the program. The six-episode, half-hour series heads into the kitchens of celebrity chefs to cook healthy, delicious “bikini cuisine”, i.e., foods that make you look and feel confident. When the wining and dining is over, the show’s entertaining and energetic hosts then workout with top fitness experts, whether that means heading to the gym, doing Pilates, or simply getting fit outdoors.

Susan, Denice and Steve will share fashions from internationally acclaimed designers to finish off the show with a champagne toast sending “gourmet wishes and flattering waistlines.” This is the show to watch for gourmet bikini recipes, kitchen and fitness tips…all the tools you need to live your very own Bikini Lifestyle.

Bikini Lifestylesseason one features 2011 CNN Hero Chef Bruno Serato, Anaheim White House; Iron Chef contestant Victor Casanova, Culina Modern Italian at the Four Seasons Beverly Hills; Food Network champion Chef Richard Ruskell, Montage Beverly Hills; James Beard nominated Chef Brendan Collins, Waterloo and City; and award-winning Chef Celestino Drago, Drago Centro.
Bikini Lifestyles
Top fitness experts include author Dr. Levi Harrison; celebrity trainer Marco Reed; Skinnylates creator Amy Cady; internationally acclaimed fitness expert JJ Virgin; tennis pro Randy Myers; and celebrity trainer Paul Jurevich.

Chef Susan Irby, The Bikini Chef, is an eight-time cookbook author helping people obtain their healthy “bikini” goals by focusing on a lifestyle change rather than a short-term diet. She is also the host of the well-loved Bikini Lifestylesprogram on 790 KABC radio Los Angeles with listeners spanning the globe from Italy to Australia, Canada and beyond. Denice Fladeboe is president of Fladeboe Automotive Group of Irvine, one of Southern California’s largest dealerships. Celebrity public relations expert Steve Valentine is founder of Valentine Group L.A., which handles high profile clientele, such as Mandarin Oriental Hotel Group, Los Angeles Magazine, and Sofitel Beverly Hills. Valentine has been an integral part of the Bikini Lifestyles team for two years.

Listen to The Bikini Lifestyle with Susan Irby every Saturday on Talk Radio 790 KABC at 7 p.m.

Bikini Lifestyles