Dinner

Mandarin Oriental Exclusive Travel Experiences

Posted on by Bikini Lifestyles in Travel

Mandarin Oriental hotel group

Mandarin Oriental Exclusive Travel Experiences

‘Hats Off’
 
  • Mandarin Oriental Hyde Park, London – The Mandarin Oriental’s exclusive collaboration with British couture milliner Emily Baxendale to create the first ever Royal Enclosure collection of fashionable hats and specialized headpieces is inspired by the hotel’s own history and oriental influences. The capsule collection will be unveiled on May 24, 2016 during the launch of The Royal Enclosure Afternoon Tea in The Rosebery Lounge, which will be highlighted with a special performance by the Tootsie Rollers, wearing the hats for Royal Ascot 2016. Visit http://www.mandarinoriental.com/london/ for more information.
Mandarin Oriental London

MO London

 

M-OHMents of Wellness
 
  • Mandarin Oriental, New York – Escape to New York City for M-OHMents of Wellness June 10th – 12th, 2016. The M-OHMents of Wellness weekend journey are four 90-minute guided meditation sessions led by Shivangi Van Gogh based on 5,000 year-old wisdom derived from the Vedas, or sacred texts, of India. Over the course of the weekend, guests also enjoy specialized treatments as well as organic vegetarian cuisine and fresh-pressed juices designed to detox and complement the meditation practice. To further provide an oasis of tranquility an array of experiences have been designed to encourage internal quiet and self-reflection, including a signature Calm Mind Retreat spa treatment and a group yoga lesson. Prices for the M-OHMents of Wellness experience begin at $1,800 per night. The experience is designed for sequential expansion  of  knowledge  with  each  session  building  upon  the  last. As the guests consciousness evolves and  their  meditation  practice  continues  following  the  weekend,  they  will  enjoy  a  deep  state  of  inner peace, increased awareness and focus, and sustainable happiness” said Shivangi Van Gogh. Visit www.mandarinoriental.com for more information.
MO New York

MO New York City

 

 Legendary Milestones… The New & The 140 Year Old
Mandarin Oriental Hotel Bangkok

MO Bangkok

 
  •  Mandarin Oriental, Bangkok -In celebration of 140 years, the Mandarin in Bangkok will host a series of bespoke music, art, fashion and culinary events throughout 2016 such as: a production of famous Italian Arias by Italian opera singers, accompanied by the Bangkok Symphony Orchestra, in the Royal Ballroom on May 30th and an exhibition  featuring  works  from  renowned  Thai  contemporary  artists, recently featured in Thailand Eye: Contemporary Thai Art book, currently on display until the end of May.  http://www.mandarinoriental.com/bangkok/
MO Milan

Mandarin Oriental Milan

 

  •  Mandarin Oriental, Milan – The Mandarin Oriental’s  newest hotel welcome’s guests for a fashionable suite escape to experience their new suite in the worlds top city and newest location.Guests booking Milans Style My Suite package will have access to exclusive accommodations in the city’snewest suite, a pair of sunglasses per person, designed by Italia Independent exclusively for Mandarin Oriental, Milan, a bottle of Champagne, Oriental Essence Massage for two guests at the spa and more year round. http://www.mandarinoriental.com/milan/

 

Mandarin Oriental Vegas

MO Las Vegas

  • Mandarin Oriental, Las VegasCelebrate the Stars 2016 package includes a one-night stay in a luxurious guestroom or suite, two unlimited-access passes to the revitalizing Tian Quan Thermal Experience at The Spa and a four-course tasting menu for two at Twist by Pierre Gagnaire. Pricing starts at $549. Offer valid through December 23rd, 2016.  http://www.mandarinoriental.com/lasvegas/hotel-offers/celebrate-the-stars/

 

 Wig Out in Prague
Mandarin Oriental Hotel Prague

MO Prague

 
  • Mandarin Oriental, Kuala Lumpur and Mandarin Oriental, Baroque Prague – Join the Mandarin Oriental in Kuala Lumpur or Baroque Prague for a romantic getaway. Couples booking the Romantic Rendezvous package in Kuala Lumpur will indulge in luxurious accommodation, an intimate dinner for two and spa treatments and more. This package is valid through Dec. 29, 2016. Couples booking the Baroque Romance package will enjoy an opportunity to immerse themselves in a Baroque style romantic weekend in 18th century Prague. The package includes: accommodation in the Baroque Deluxe Suite Baroque Boudoir, a welcome drink and complete makeover for guests to experience the Baroque period, with costumes, make-up and a wig, a private horse-drawn carriage tour with a photographer, a romantic dinner in the hotel’s Wine Cellar and more. This package is valid year round.  http://www.mandarinoriental.com/

 

 


Nick and Stef’s Steakhouse : Reopened and Reinvented

Posted on by Bikini Lifestyles in Food

Nick and Stefs logo

COMPLETELY TRANSFORMED NICK + STEF’S STEAKHOUSE

REOPENS IN DOWNTOWN LA
Nick and Stefs LA

Following a “down to the studs” renovation, Nick and Stef’s Steakhouse, the flagship steakhouse from celebrated Chef and Founder of Patina Restaurant Group, Joachim Splichal, has reopened, been redesigned, and has a new Executive Chef, Andreas Roller, who is presenting a sensational new menu and dining experience.

With a chic new decor incorporating classic steakhouse style with contemporary designs, the 16-year old newly reopened Nick and Stef’s celebrates its long standing tradition of offering cured meat selections with an emphasis on a newly added 28-day onsite aging of premium cuts. Comprehensive raw bar and seafood options, a wine program consisting of over 500 labels including selections from Splichal’s personally selected vintages, a mixology program rooted in mid-century cocktails and unparalleled service for which the brand is  known, are at the core of the new iteration of Nick + Stef’s Steakhouse.

Chef Andrew Roller of Nick and Stefs

Chef Andrew Roller with Susan Irby

The Cuisine –
Adhering to the founding principles of Nick + Stef’s Steakhouse, the menu by Executive Chef  Andreas Roller remains focused on celebrating top tier ingredients through traditional  steakhouse fare with a contemporary flair. As to be expected, meat is the focal point of both the  lunch and dinner menu. USDA prime onsite 28-day dry aged selections in addition to  showstopper options such as a Tomahawk Rib Chop or Prime Fiorentine T-Bone are carefully grilled over oak and mesquite.

Filet TriTip from Nick and Stefs

Filet Mignon and TriTip

Other large scale menu items, available for pre-order, include a  Whole Roasted Suckling Pig, Dry-­‐‑Aged Prime Rib, Whole Roasted Leg of Colorado Lamb and
Loup de Mer. For individual dining, other new meat experiences include Black Angus Beef,  imported and domestic Wagyu, along with a varied selection of grassfed cuts. Burgers and  sandwiches are also showcased during lunch service. The menu also features smaller bites  during lunch or dinner and an extensive list of returning classic sides alongside new innovative vegetable small plates.

Crispy Cauliflower

Crispy Cauliflower from Nick and Stefs

The new menu includes an expanded look at seafood, inclusive of entrees, a raw bar with $3  oysters, seafood cocktails,

Oyster Sake Shooters

Oyster Sake Shooters at Nick and Stef’s

and shellfish platters. The new seafood program is focused on fresh catch fish selections.

Classic Oatmeal Cookie

Classic Oatmeal Cookie at Nick and Stef’s

Rounding out the menu for lunch and dinner, a dessert course highlights items that evoke a  sense of comfort and contentment. Warm Buttermilk Cinnamon Doughnuts, Rum Raisin  Chocolate Soufflé Cake, Oatmeal Cookie, and a large selection of domestic cheeses are just a few  of the choices.

Cinnamon Doughnuts

Nick and Stef’s Cinnamon Doughnuts

More about Chef Andreas Roller –
Newly appointed Executive Chef is German Master Chef Andreas Roller, an internationally educated and experienced culinary talent who has created a global and diverse menu. Sourcing only the finest cuts of meat and carefully curated specialty items, Chef Roller has a long and dedicated relationship with Patina Restaurant Group,  including stints at the Hollywood Bowl and Disney Concert Hall. Prior to Patina Restaurant Group, Chef Roller’s culinary success includes tenures at three Michelin-starred restaurants, projects in Australia and London, along with the 2004 Olympics and the world’s only seven-star hotel, the Burj Al Arab located in Dubai.

Cocktails, Fine Wines, and Premier Water, Nick + Stef’s Beverage Program –
Whether for after work drinks or to supplement a formal dining experience, Nick + Stef’s  Steakhouse will be a premier destination for wine and mixology lovers. The sleek front bar  captures the overall spirit of the new Nick + Stef’s with a varied menu saluting classic libations  and introducing contemporary signature cocktails. With a focus on carefully curated small  batch labels and top-shelf selections, the cocktail program harkens to the golden age of  steakhouses when a steak was always consumed with a cocktail in hand.

Cocktails at Nick and Stef's

Selection of Nick and Stef’s cocktails

For wine aficionados, this may be the most exciting new wine list in the city. The new menu
presents over 500 labels reaching across the globe while incorporating private vintages selected
personally by Splichal, in partnership with the dedicated Sommelier/Assistant General Manager
Alejandro Marchesini. The wine list features many labels previously only found at auction and
not available at other dining destinations in the city.
Patina Restaurant Group’s popular water menu, crafted by America’s only water sommelier,
featuring 4 flat and 4 sparkling natural spring waters will be offered as well.

Ceviche selection at Nick and Stef's

Albacore with Jalapeno

About Nick & Stef’s Steakhouse
Named for Patina Restaurant Group Founder / Chef Joachim Splichal’s two sons, the restaurant
opened its doors in 1999. The sophisticated, contemporary, and eclectic setting includes a
stunning outdoor terrace for al fresco dining and after-work cocktails, as well as the only
display dry-aging room in Los Angeles.

Nick and Stef’s Steakhouse
the premier destination for meat lovers in the heart of downtown LA
330 SOUTH HOPE ST.
LOS ANGELES, CA 90071
RESERVATIONS: 213 680 0330
Open for lunch Monday through Friday
Open for dinner 7 nights a week


Creative Arts Ball EMMY Awards 2015

Posted on by Bikini Lifestyles in Hollywood

Creative Arts Ball EMMY Awards Ball 2015

67th EMMYs

Following Saturday’s 2015 Creative Arts Emmy Awards at the Microsoft Theater, nearly 3,500 guests including Emmy winners and nominees attended the 2015 Creative Arts Ball at the West Hall of the Los Angeles Convention Center. Themed “Reigning with Radiance,” attendees celebrated under glimmering cascading crystal chandeliers, dined on a three course meal by Patina Catering, wines by Penfolds, and chocolates by Cellar Door Chocolates.

EMMY Awards Main Course

Emmy winners in attendance included: Anthony Bourdain (Outstanding Informational Series, Anthony Bourdain Parts Unknown)

EMMY winner AnthonyBourdain

Anthony Bourdain

Bradley Whitford (Outstanding Guest Actor in a Comedy Series, Transparent), Chris Hardwick (Outstanding Creative Achievement in Interactive Media – Social TV Experience, @Midnight with Chris Hardwick), Derek Hough (Outstanding Choreography, Dancing With The Stars)

Jane Lynch (Outstanding Host for a Reality-Competition Program, Hollywood Game Night)

EMMY Winner Jane Lynch

EMMY Winner Jane Lynch

Julianne Hough (Outstanding Choreography, Dancing With The Stars), Margo Martindale (Outstanding Guest Actress in a Drama Series, The Americans), Reg E. Cathey (Outstanding Guest Actor in a Drama Series, House of Cards), Tessandra Chavez (Outstanding Choreography, Dancing With The Stars), Travis Wall (Outstanding Choreography, So You Think You Can Dance), and more.

EMMY winner Julianne Hough

EMMY winner Julianne Hough

Additional guests included Beau Bridges (Masters of Sex), Blake Michael (Dog with a Blog), Brooks Laich (NHL Washington Capitals), Darren Criss (American Horror Story, Glee), Drew Scott (Property Brothers), Fred Willard (Modern Family), G. Hannelius (Dog with a Blog), Jill Soloway (Transparent), Jonathan Scott (Property Brothers), Keegan-Michael Key (Key & Peele), Lydia Hearst, Mae Whitman (Parenthood), Matthew Weiner (Mad Men), Mel Brooks (A Tribute To Mel Brooks), Neil deGrasse Tyson (Cosmos: A SpaceTime Odyssey), Rowan Blanchard (Girl Meets World), and Sabrina Carpenter (Girl Meets World).

Watch the 67th Annual Primetime EMMY Awards Sunday, September 20 on FOX at 5pmPT / 8pm ET. Following the Primetime EMMY Awards is the Governors Ball… the signature gourmet dinner attended by EMMY winners, nominees, guests and television industry professionals. For more information, visit EMMYS.com

For EMMY Award winning recipes for your EMMY party, visit thebikinichef.com


Feeding the Kids in America Gala

Posted on by Bikini Lifestyles in Food

Feeding the Kids in America Gala
Caterina's Club

Gala fundraising event hosted by CNN Hero, Chef Bruno Serato of Anaheim White House; Celebrating 10 Years of Caterina’s Club, serving underprivileged children

Chef Bruno Serato and KFI's Bill Handel

Chef Bruno Serato and KFI’s Bill Handel

Honoring

Bill Handel – Award winning KFI radio personality and Hollywood Walk of Fame star
and
Doris Roberts – EMMY Award winning actress, “Everybody Loves Raymond”

Bruno and bill handel

Date: Sunday August 30, 2015

Location:
Richard Nixon Library
18001 Yorba Linda Blvd.
Yorba Linda, CA 92886

Time:
5:00 pm No-Host Cocktail Reception

6:00 pm Presentation

6:30 pm Dinner & Entertainment

Chef Bruno and Bill collect pasta

Pasta donations for the kids

2005 – First underprivileged child served by Caterina’s Club “Feeding the Kids in America” program
2015 – 1 millionth meal served to underprivileged youth AND 85th family moved out of motel

Sponsorship opportunities:

Diamond Sponsor – $25,000 (includes 10 tickets)
Platinum Sponsor – $10,000 (includes 10 tickets)
Gold Sponsor – $5,000 (includes 4 tickets)
Silver sponsor – $1,500
Table of 10 – $2,500 if you get 10 friends you get a table

Individual tickets – $250

To purchase tickets or tables, call 714-772-1381

Opportunity Drawing, Live auction, & In-Kind donations appreciated For Donation & Sponsorship details:
Please contact Sandy Scheppman (657) 254-3278

Anaheim White House

Anaheim White House

About the Anaheim White House and Chef Bruno Serato:

A landmark jewel that was once nestled quietly among an enormous orange grove in the early 20th century, Anaheim White House is still Anaheim’s most famous hidden treasure.

This beautiful historical landmark was skillfully crafted by a gentleman named Dosithe Gervais in 1909. Mr. & Mrs. George Waterman purchased the home in 1916; but soon after, the home was sold to Dr. Truxaw and his wife, Louise. The Truxaw family would call this lovely mansion their home for 50 years. Dr. Truxaw was well known to all in the community, with a reputation for “never refusing to help anyone” and for delivering 3,500 babies, spanning three generations. He died in 1952; his loving wife remained in the home until she died in 1969. And sadly, in 2001, one of the Truxaw’s last remaining daughters, Louise Sutherland, passed away a month after fulfilling one of her last wishes, which was to have one last luncheon at Anaheim White House. She “celebrated” her remaining days of life with one of her favorites, a special Anaheim White House martini!

In 1978, Mrs. Anthony Bouch, an energetic woman in her 70’s, purchased the home and aspired to open an antique store. After making $100,000 in renovations, however, her health failed and she was unable to fulfill her dream. Jim and Barbara Stovall purchased the home in 1981. They planned to build condominiums in its place, even hiring an architect to help with the design. But on the eve of the scheduled demolition, Barbara told her husband that she couldn’t bear the thought of the home being destroyed. New plans were then drawn up, almost immediately, for the restoration of the home as “Thee White House Restaurant,” which opened on New Year’s Eve of 1981.

Very few changes were made in the refurbishment project. The restoration was copied from original existing pieces, whenever possible. The interior of the home was restored with most rooms retaining their original size and shape. The brick fireplace in the library (now the main dining room) and many of the windows are original. Every effort has been made to retain the appearance of the home as it was in 1909.

Finally, in 1987, Italian immigrant Bruno Serato took over the ownership of the restaurant, which now features Northern Italian cuisine. His award-winning excellence and signature entrees befit the establishment, now Anaheim White House Restaurant, and his philosophy is simple: to treat each and every one of his patrons as a distinguished guests in his home. Simple as it may be, Anaheim’s once “hidden treasure” is now recognized worldwide, and is now a “home” to many.

Numerous celebrities such as Danny De Vito, Andrea Bocelli and even former president Jimmy Carter have graced the home’s threshold. Likewise, Anaheim White House has also graced catering events for many, including Madonna, and has even traveled as far as Bora Bora, to delight dinner guests with our magnificent fare.

Not only has it been a home to so many distinguished guests, but it is also a home to several awards of excellence. Anaheim White House garnered the DiRoNA award, a very prestigious award given to only a select few in all of North America; and also the highly coveted Golden Sceptre award, the highest honor award given by the Southern California Restaurant Writers Association. Our latest achieved is our Five Star Diamond Award awarded by the American Academy of Hospitality Sciences, Which boasts Donald Trump on the Board of Trustees. News of this cuisine extraordinaire has been the subject of numerous reviews in international publications in Italy and Japan.

Anaheim White House
887 South Anaheim Boulevard
Anaheim, California 92805
Reservations: (714) 772-1381
AnaheimWhiteHouse.com


Fig and Olive NB and MP for Mother’s Day

Posted on by Bikini Lifestyles in Food

Live in Orange County or Los Angeles? Take mom to France for Mother’s Day this year by dining at Fig and Olive Newport Beach or Melrose Place.

fig and olive logo

On Mother’s Day, May 10, celebrate at Fig and Olive Newport Beach with an Exclusive French Riviera-inspired 3-course Brunch or Dinner… Brunch, $40*; Dinner, $52*.

Seasonally driven cuisine alongside a selection of signature retail gifts including infused olive oils, vinegars, candles, music, and more make the perfect pampering gift for mom on her special day.
omelet
FIG & OLIVE Newport Beach —Fashion Island’s olive oil oasis—will offer seasonally driven three-course prix fixe Mother’s Day brunch ($40*) and dinner ($52*) menus. FIG & OLIVE serves vibrant French Riviera-inspired cuisine beginning every meal with a signature olive oil tasting to highlight the restaurant’s retail collection of olive oils. FIG & OLIVE’s kids’ menu is available in addition to the Easter menus for pint size foodies featuring dishes such as ¼ Roasted Chicken with Herbs de Provence, rosemary, garlic, lemon, and mashed potato and the F&O Pizza with tomato, mozzarella, and basil.

Featured dishes on the Mother’s Day brunch and dinner menus include:
Brunch

§ Maine Lobster Bisque – Pimenton chive mascarpone and olive oil crackers (with lobster +$6)

§ French Omelet – fine herbs, scallion, chive, asparagus, and goat cheese, served with Mediterranean fries and mixed greens

§ Riviera Salmon – seared salmon, grilled asparagus, braised fennel, and pea purée with Koroneiki olive oil emulsion, lemon zest, and basil infused olive oil

§ Nougat Glacé – nougat ice cream made with toasted pistachio, caramelized almond, olive oil crisp, orange marmalade, honey, and orange infused olive oil with micro-basil
zucchini blossom

Dinner

§ Octopus a la Gallega – thinly sliced braised octopus, marinated bell pepper, heirloom potato, black olive, basil, arugula, Pimenton lemon dressing, and Cobrancosa olive oil

§ Zucchini Blossom & Goat Cheese Ravioli – housemade goat cheese ravioli, zucchini emulsion, tomato confit, crispy zucchini blossom with parmesan, and shaved ricotta salata with Arbequina olive oil

§ Fig & Gorgonzola Risotto – Arborio rice, gorgonzola, fig, mascarpone, fig balsamic, scallion, parmesan, and 18 year balsamic

§ Panna Cotta a L’orange – orange panna cotta with cookie crumble and basil strawberry jam
dessert crostini

*Three-course prix-fixe brunch menu is $40 per person and dinner is $52 per person (excluding tax & gratuity) Space is limited; Reservations strongly recommended. Reservations can be made by calling 949.877.3005 or by visiting OpenTable

In addition, guests can treat mothers to FIG & OLIVE’s retail collection available at the restaurant and online. Signature items include:

§ Infused olive oils, such as blood orange, white truffle, Meyer lemon, and basil ($16-22)

§ Mandarin-scented soy candle ($28)

§ FIG & OLIVE music collection ($14) by St. Tropez celebrity DJ Julien Nolan. The eclectic, yet well-balanced CD features tracks inspired by the elegant lifestyle of the South of France from artists such as Andhim, Isaac Delusion, and Imogen Heap to transport listeners to the Provençal regions of France. The candle and CD can also be purchased together for $35.
fig and olive signature cd

FIG & OLIVE Newport Beach
Fashion Island
151 Newport Center Dr
Newport Beach, CA 92660
(949) 877-3005
www.figandolive.com
Brunch: 12:00pm – 3:00pm
Dinner: 5:30pm – 10:00pm

About FIG & OLIVE Newport Beach

FIG & OLIVE Newport Beach is located on 401 Newport Center Dr., Suite 151 at Fashion Island, Newport Beach, CA. The restaurant serves French Riviera-inspired fare in an approachable setting suitable for any occasion. FIG & OLIVE Newport Beach is open for dinner daily from 5:00 – 11:00 p.m. on Monday – Sunday. The restaurant is also open for lunch Monday – Sunday from 11:00 a.m. – 4:00 p.m. From Monday – Sunday from 5:00 p.m. – 11:00 p.m. a bar & lounge menu is available. Aperitivo menu is served from 4:00 – 6:00 p.m. daily (only available at the bar). Weekend brunch is offered Saturday – Sunday from 11:00 a.m. – 4:00 p.m. On special holidays and private events, FIG & OLIVE’s lively ambiance is amplified with soulful house and new Downtempo music by St. Tropez‘s celebrity DJ Julien Nolan. Reservations can be made by calling 212.924.1200 and walk-ins are welcome. For more information on the restaurant, please visit www.FigandOlive.com or Facebook and Twitter.

FIG & OLIVE Melrose Place

West Hollywood’s olive oil oasis—will offer seasonally driven three-course prix fixe Mother’s Day brunch ($40*) and dinner ($52*) menus. Frequented by A-list celebrity moms including Halle Berry, Jessica Simpson, and Reese Witherspoon, to name a select few, FIG & OLIVE serves vibrant French Riviera-inspired cuisine paired with signature olive oils.

Featured brunch items:
Fig and Gorgonzola Risotto
Fig and Gorgonzola Risotto

Nougat Glace
Nougat Glace

Fig and Olive MP
8490 Melrose Place
West Hollywood, CA 90069
(310) 360-9100
www.figandolive.com


11th Annual Healthy Heart Day Valentine’s Fundraiser

Posted on by Bikini Lifestyles in News

11th Annual Healthy Heart Day Valentine’s Fundraiser

Sheila Kar Foundation dinner
Friday, February 13th – Celebrate Valentine’s Day in true “heart” fashion, support the 11th Annual Valentine’s Day Heart Seminar and Gala for the Sheila Kar Health Foundation.

This “Public Welcome” Heart Day event begins with Healthy Heart Seminars followed by the VIP Charity Fundraiser for Sheila Kar Health Foundation.

Kar and Prof Muhammad Yunus, Nobel Prize laureate

Kar and Prof Muhammad Yunus, Nobel Prize laureate

Celebrating this years honorees, BAREFOOT COLLEGE FOUNDER, PROF SANJAY (BUNKER) ROY and DR. LINDA BURNES BOLTON

SEMINARS
3:00pm to 5:30pm
“FREE TO THE PUBLIC” Health Education Event for the Community, Adults and Children
Sitting Yoga

The seminar’s Vital Topic is Sleep: Too much, Too little or Disturbed. Learn about normal sleep patterns in adults and children, common sleep disorders, good sleep hygiene and how to improve your sleep and rejuvenate to be at your best. Friends, Family and Children are welcome! The Q&A with the 4-expert panel includes Dr. Sheila Kar, MD, FACC: attending Cardiologist and Past Clinical Chief of Cardiology, Cedars-Sinai Heart Institute, Assistant Clinical Prof. of Medicine, U.C.L.A.; Alon Y. Avidan, MD, MPH: Prof. of Neurology, Director of U.C.L.A. Sleep Disorder Center and UCLA Neurology Clinic, David Geffen School of Medicine at U.C.L.A. Susan Rausch, MD PhD: Board Certified Sleep Medicine Specialist at Memorial Sleep Center, Yakima, WA and Gary Feldman, MD: Medical Director, Stramski Children’s Developmental Center, Miller Children’s and Woman’s Hospital Long Beach, CA
Standing Post

Coffee/tea/refreshments will be served. (Admission is Free, Hotel Valet Parking $18).
RSVP: nlevitt@ewamllc.com or (310) 930.1858

GALA COCKTAIL FASHION SHOW AND DINNER
6:00pm
$500 per person

Charity gala evening begins with a COCKTAIL HOUR FASHION SHOW featuring Temple Flower Active wear Apparel followed by a fundraising dinner with celebrity attendees. Celebrity Emcee – SNL alumni, Joe Piscopo

Celebrity attendees include: Producer Brett Ratner, Actor Billy Peterson, and Grammy winner, Omar Akram, awards and tributes, and silent auction.

Intimate Live Performance by multi-Grammy award winner and Rock and Roll and Grammy Hall of Famer Don Felder and his band.

This year’s honorees are DR. LINDA BURNES BOLTON for a lifelong commitment to caring and health as a nurse, leader and administrator and PROF. SANJAY (BUNKER) ROY, a social activist, educator and founder of world-renowned Barefoot College.

Heart Seminars and Gala Charity Fashion Show and Dinner
Friday, February 13, 2015
BEVERLY WILSHIRE FOUR SEASONS
9500 Wilshire Blvd.
Beverly Hills, CA 90210
Seminars: FREE to the Public
Gala event: $500 per person

For Gala Fashion Show and Dinner tickets: nlevitt@ewamllc.com or (310) 930.1858.

DR. SHEILA KAR and The SHEILA KAR HEALTH FOUNDATION
As a cardiologist, Sheila Kar MD (Attending Cardiologist and Past Clinical Chief Cedars-Sinai Heart Institute at Cedar-Sinai Med. Ctr.; Assistant Prof. of Medicine at David Geffen School of Medicine, U.C.L.A.; and President of Sheila Kar Health Foundation) has long been concerned about the gap between what we know about heart disease and what we can do to prevent it. In 2007, she founded the Sheila Kar Health Foundation, a non-profit 501 (c) (3), to improve our community’s health by promoting education on good health practices and disease prevention. The Foundation focuses its resources on: The Annual Valentine’s Day Heart and Health Protection Seminars, Scholarships and Grants, Mentoring Program, Sponsoring life-saving Therapies, and Donations of Life-saving Equipment to underserved clinics or individuals.
Visit www.skhf.net


Kendall’s Brasserie and Bar : Culinary Tour of France

Posted on by Bikini Lifestyles in Food

Kendall's Brasserie and Bar
Kendall’s Brasserie and Bar : Culinary Tour of France – Enjoy France in Los Angeles! Kendall’s Brasserie and Bar presents “NO LUGGAGE REQUIRED: A CULINARY TOUR OF FRANCE AT KENDALL’S BRASSERIE & BAR”.

Beginning February 3, 2015, guests can experience the distinct flavors of Basque, Provence, and Lyon regions with the “Passport to France” monthly dinner series – specialty dinners nightly in February, March and October with each of these three months highlighting a different region of France. How delightful is that?!!

Chef Jean Pierre Bosc

Chef Jean Pierre Bosc

Lyon-raised Executive Chef Jean Pierre Bosc is proud to present menus that salute his native country that are robust with the authenticity of each region. Join Chef as you explore the varied tastes and flavors of Basque, Provence, and Lyon, France.

Kendall's Brasserie and Bar

The first dinner theme begins on February 3, 2015. Guests travel to the Basque region with dishes such as the Baked Sea Bass Persillade with Bell Pepper Basquaise, and Coco Beans Ragout with Chorizo capture the fresh seafood found in plenty throughout the northern area.
Kendall's Brasserie and Bar dining room
In March, Bosc tempts the palate with Provencal fare with Roasted Lamb Loin with Basted Tapenade, Artichokes Barigoule, and Fava Beans. Then, concluding the culinary journey through France in October, patrons return to Bosc’s home with a taste of the cuisine from Lyon. The featured item from the Lyonnais menu is a personal favorite of Bosc, the Volaille Demi-Deuil “Mere Brazier”, Poached Alf Chicken, truffled under the skin, with a Broth of Poached Vegetables, and Sauce Supreme. Each meal, inspired by the specific region, will include the choice of two appetizers, entrees and desserts options.

Kendall's Brasserie and Bar entree

Basque Region
February 3rd – 28th, 2015

Provencal
March 3rd – March 31st, 2015

Lyonnais
October 1st – October 31st, 2015
Dinner only, 7:00 p.m. – close

KENDALL’S BRASSERIE AND BAR
135 North Grand St.
Los Angeles, CA 90012
213.972.7322

www.patinagroup.com/kendallsbrasserie

PARKING: Special Twilight Parking Special:
Complimentary parking available when entering The Los Angeles Music Center lot between 8:00 p.m. to 9:30 p.m.


ABOUT KENDALL’S BRASSERIE AND BAR:

Located on the street level of the Los Angeles Music Center, Kendall’s brings a fresh approach to brasserie cuisine with inspired seafood dishes and updated French favorites. The classic brasserie with contemporary flourishes features a dynamic central bar and lounge serving superb wines and cocktails with cooked dishes and hand-selected raw bar delicacies. A dog-friendly outdoor patio space further enhances the Parisian atmosphere of the downtown Los Angeles cultural dining destination. Additionally, convenient parking at the Los Angeles Music Center is available on a complimentary basis when entering the lot between 8:00 p.m. to 9:30 p.m.


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


Sofitel Wine Days : A Month of French Wines

Posted on by Bikini Lifestyles in Food

SOFITEL WINE DAYS: A MONTH OF FRENCH WINES |FOUR REGIONS IN FOUR WEEKS began Monday, September 29th and runs through Thursday, October 30th, 2014.

French champagne being served at Sofitel for Wine Month

During #SoWineDays, guests and everyone can visit the Sofitel L.A. at Beverly Hills to celebrate French elegance, wine and food. Sofitel Los Angeles at Beverly Hills, the French brand’s flagship west coast property participates with more than 120 other Sofitel hotels in a global celebration of French vintners. The program is dedicated to the wine harvest that takes place in the Northern Hemisphere each year, a French tradition called “vendanges.” The month-long celebration showcases French “Art de Vivre”, “Wine Down Wednesdays,” weekly wine pairing restaurant menus, wine-based cocktails in the bar, and a culminating a winemaker dinner. Each day from Monday to Sunday, a Sofitel sommelier will be on hand to guide visitors on a journey through the featured wine-producing regions.

Sofitel Wine Days will feature an exclusive sampling of wines, a tour of some of France’s best known wine regions, in “WINE DOWN WEDNESDAYS” occurring each week (Oct. 8, 15, 22 and 29) from 5:30 p.m. – 7 p.m., with Sofitel’s
Sommelier in the hotel lobby.

In the lush Riviera 31, guests are invited to visit the lounge|bar for wine tastings and wine based cocktails from 6:00 p.m. – 9:00 p.m.

French wine month at Sofitel

The gorgeous Estérel restaurant offers a modern French offering menu from Chef Blin. Chef will be highlighting new menus each week during #SoWineDAys to complement the wines which will cover numerous regions and locales beginning on October 5th with Burgundy, then Alsace, Champagne, and closing in the last week with Bordeaux. Some of the wines include Roederer/Maisons Marques, Domaines, USA, Palm Bay/Esprit du Vin, and Trimbach.

Menu pairings with the weekly wines feature a diverse offering of appetizers to desserts:

Burgundy – week of October 5th

• Sweet bread bourguignon, pearl onion, button mushroom, brioche
• Roasted duck breast, truffle celery puree, Weiser farm fingerling potato, golden parsnip, tiny carrots
• Red wine poached pear, pear sorbet, raspberry almond croquant

Alsace – week of October 12th

• Seared diver scallops, cannellini beans, shaved heirloom carrots, brussel sprouts leaves, garden coriander
• Espelette shrimp white asparagus risotto, ricotta salata, green pea shoot
• Warm Laura chenel goat cheese salad, frisee, grapes, fennel, caramelized walnut

Champagne – week October 19th

• Half dozen California oysters, champagne apple mignonette
• Crispy skin Loup de mer, fondant potato leek, tomato concasse, local caviar
• Strawberry basil sorbet, almond meringue, hibiscus flower, micro mint, macaroon shell

Bordeaux – week of October 26th

• Roasted marrow bone, chanterelles, garlic puree, persillade toast
• Ribeye bone in (for 2), truffle mashed potato, grilled asparagus, bordelaise sauce
• California cheese platter, Schloss Marin farm (cow), Bay blue Pointe Reyes farmstead (cow), San Andreas Bellwether farm, honeycomb and more

The grande finale will occur on Monday, October 27th in Estérel restaurant with a Robert Parker Winemaker’s Dinner. For costs, menu and other details, please contact Esterel restaurant at 310.358.3979.

Christophe Bouskela, Director of Food & Beverage, has meticulously choreographed with Executive Chef Marius Blin a masterful matrix of unique and exclusive wines to this area. Bouskela says, “We welcome guests to an interactive week to learn, taste and experience wine not available elsewhere in Los Angeles. The Sofitel Wine Week is designed to accommodate the most discriminating connoisseurs palate while simultaneously providing a sensory awakening for the novice.”

For more info on Sofitel go to www.sofitellosangeles.com and for more info on Sofitel Wine Days, #SoWineDays.


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!