Kitchen

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


Tortilla Republic Laguna Beach Opens…

Posted on by Bikini Lifestyles in Food

Ceviche

Fast becoming a restaurant scene to contend with, Laguna Beach welcomes Tortilla Republic’s newest location. In an inviting, luxuriously comfortable beach style, Tortilla Republic Laguna Beach celebrates its highly recognized contemporary Mexican fare with the culinary team of Executive Chef Chris Tzorin and consulting Chef Cathy Shyne.
Emapanadas
Having known Chef Tzorin’s uniquely delicious culinary style, you can imagine my delight when I discovered he was on board. I have been a fan of his signature mole’ creations since first meeting him while judging the chef competition at The Chocolate Event about four or five years ago. Since then, Chef Tzorin has been succeeding in the kitchen and on the television airwaves. It comes as no surprise that Tortilla Republic Laguna Beach draws inspiration from the coastal community as well as beautiful Southern California.
Chicken Mole
Utilizing seasonal fresh ingredients and often organic ingredients, signature dishes include Sweet Potato and Beef Empanadas with chimichurri sauce, and cilantro; Shrimp Zarandeado Salad with sautéed shrimp zarandeado style, mixed greens, romaine, melon, jicama, tomato, roasted almonds, queso fresco, and kiwi vinaigrette; Torta de Carnitas with pulled pork, cabbage, candied oranges, pickled jalapeños, black beans, monterey jack cheese, tomatoes, guacamole, and torta bun, with your choice of soup or mixed green salad; Pescado a la Parrilla Taco with tequila passion fruit slaw, pico de gallo, avocado, salsa de mesa, and cilantro crema; and Short Rib Chile Verde Burrito with prime all natural short rib, slow roasted tomatillo & jalapeño chile verde sauce, monterey jack cheese, house rice, and black beans.
Shrimp Salad
The restaurant also features imaginative brunch dishes, such as Huevos Rancheros with two eggs sunny side up, roasted peppers, onions, cherry tomatoes, Monterey jack cheese, black been purée, ranchero sauce, crema, and avocado; Egg White Mole Burrito with egg whites, spinach, cheddar cheese, mole de poblano, pico de gallo, and avocado; Seared Albacore Tuna & Sweet Potato Hash with two poached eggs, wilted micro greens, caramelized onions, and jalapeños; and Fresh Roasted Corn & Blueberry Pancakes with whipped salted butter, and maple syrup.
Tacos
From the bar, guest can enjoy Prickly Pear Bellini, Spicy Bloody Mary, Michelada, and Tomato Fresca, while taking in the unobstructed beach views. Open-air dining is a highlight here with two outdoor open-air dining terraces and a courtyard patio boasting a retractable roof.

Tortilla Republic Laguna Beach officially opens Wednesday, October 8, 2014 with a special open-to-the-public ribbon cutting ceremony beginning at 5pm.

Tortilla Republic
480 S. Coast Highway
Laguna Beach, CA 92651
949.393.4888
www.tortillarepublic.com

www.facebook.com/TortillaRepublicLagunaBeach
www.twitter.com/iloveTRLB

Open for lunch: 11am to 3pm Tuesday-Friday
Brunch: 10am to 3pm Saturday-Sunday

Beef Rib Burrito

ABOUT TORTILLA REPUBLIC
Tortilla Republic in Laguna Beach features modern Mexican cuisine in a sophisticated setting. From the owners of Taste on Melrose and Taste in Pacific Palisades, John Halter, Morten Kaag and Mina Azami, the Laguna Beach location is the newest Tortilla Republic in the portfolio for the restaurant group—the first opened in August 2011 in Poipu, Kauai, and the second location opened in West Hollywood, CA in March 2012. In conjunction with renowned interior designer Kirk Pereira, Halter, Kaag and Azami designed Tortilla Republic to reflect a polished aesthetic including custom furniture inspired by their travels to Mexico. Consulting Chef Cathy Shyne and Executive Chef Brandon Warren have created a farm-to-table menu using fresh ingredients and organic produce.


Ment’or Young Chef Competition Series

Posted on by Bikini Lifestyles in Food

Ment’or Young Chef Competition Series… the inaugural Ment’or Young Chef Competition series comes to Los Angeles on Thursday, October 30, 2014. Presented by Chef Thomas Keller, Jerome Bocuse, and Daniel Boulud, this rigorous cooking competition is designed to recognize outstanding young professionals in America and give them the opportunity to earn stagiaires at some of the nation’s most well-respected restaurants.
Bouchon BH

The public is invited to purchase tickets to attend this exciting culinary event to be held at the beautiful Bouchon restaurant in Beverly Hills. Guests will enjoy champagne, canapes, caviar, and more while enjoying the young chef cooking competition.

Not only will guests be pampered with incredible food from Bouchon, they will enjoy fine wines from Galerie and Mt. Brave in Napa Valley, WindRacer and Maggy Hawk in Sonoma County and Anderson Valley, and they will be treated to a rare, behind-the-scenes look at the Bouchon kitchen, where competitors will be hard at work preparing their dishes for an esteemed panel of judges.

The judges for this inaugural young chef competition include: Chefs William Bradley (Addison), Josiah Citrin (Melisse), Timothy Hollingsworth (Broad), Roland Passot (La Folie), and Richard Rosendale. Chef Thomas Keller will be the host for the evening.

For VIP ticket holders, the evening begins at 6pm with an exclusive one-hour canapé and Champagne reception at Bar Bouchon.

Then, all ticket holders will be welcomed into the event at 7pm with specialty hors d’oeuvres and wine. Judges will lead guests on kitchen tours throughout the evening for a first-hand experience to see the competitors in action. After judging has ended, the winners will be announced during a live awards ceremony.

100% of the proceeds from the ticket price will benefit ment’or, and guests may purchase tickets online.

Menu for the evening:
Snake River Farms’ Steak Tartare with Potato Milles Feuilles
California Sterling White Sturgeon Caviar
Sea Urchin with Cucumber and Lemon Oil
Santa Barbara Spot Prawns
Applewood Smoked Petit Jambons with Maple Glaze
Mentor

The Los Angeles young chef competition is the second in the series of four Young Chef Competitions taking place across the country. Beginning at Emeril’s in New Orleans on October 19, the competition then comes to Los Angeles. Afterward, the third competition in the series will take place at Johnson & Wales in Miami on November 8, and the fourth and final competition in the seriesw will be held at the International Culinary Center in New York City on November 15. The first and second place winners of each city will receive a $15,000 and $10,000 award in the form of three and two month stagiaires.

Who is competing in Los Angeles…
Michael Dengelegi, Vallejo, CA
Sous Chef, Bouchon Bistro Yountville

Soleil Ho, New Orleans, LA
Line Cook, Bayona

Jason Sipe, Tacoma, WA
Line Cook, Pacific Lutheran University

Lyn Wells, Orem, UT
Line Cook, Canyon Park Café

This live event takes place October 30, 2014 with VIP at 6pm.

Bouchon Beverly Hills
235 N. Canon Dr.
Beverly Hills, CA 90210

COST: VIP: $100; Non-VIP $75
Purchase tickets here: Ment’or BKB


The Palm West Hollywood Closes Its Doors…

Posted on by Bikini Lifestyles in Food

The Palm West Hollywood Closes Its Doors… but don’t fear, it will re-open soon in Beverly Hills. Here’s my story. Bar beginnings at The Palm West Hollywood

The time is New York City, 1926. Two Italians from Parma, Pio Bozzi and John Ganzi, opened their first restaurant at 837 Second Avenue in Manhattan. Immediately, The Palm restaurant was a hit with the New York elite attracting journalists and cartoonists from the New York Daily Mirror, Hearst and King Features, among others. It was the cartoonists who set the stage for the caricatures on the walls as Bozzi and Ganzi had no money to decorate their new restaurant. In exchange for meals, cartoonists would draw cartoons and caricatures of the restaurant regulars and successful cartoons such as Popeye, Batman, and Beetle-Bailey. It wasn’t long before the caricatures became tradition at every Palm restaurant to follow.

Caricatures at The Palm West Hollywood

The original menu featured crowd-pleasing Italian meals and fine cocktails, yet staying true to their philosophy – treat guests like family, serve great food, and always exceed expectations – just as family would do. Bozzi and Ganzi added steak and in later years, lobster, to the menu by request. The restaurant was such a huge success the duo decided to expand. First to D.C. and then to the west – West Hollywood that is. Opening October 1975, Hollywood stars and studio execs embraced the beloved dining establishment. The walls began to fill up with caracitures of celebrities, studio executives, and loyal patrons alike, which has served as a tribute to stories of Hollywood past and present.

Everybody is welcome at The Palm

It was these esteemed Hollywood drawings that first intrigued me upon my inaugural visit in the mid-90’s. As a new arrival to Los Angeles, I had never heard of The Palm restaurant nor sunk my teeth into the now famous three-pound lobster, my favorite dish, of course. Dimly lit with a modest and welcoming bar, I felt like I had stepped into someone’s home drawing room or library. Dining with friends had never been more spectacular. The food was some of the finest I had ever eaten. I sat in a booth absorbing the ambiance like a neophyte Angeleno. It was exciting and comfortable, all at the same time. That’s the way The Palm in West Hollywood will always be remembered, even as the restaurant served its final meals on Tuesday, September 30th.

The Palm Established 1926

I recently stopped in to enjoy my final meal at what will go down in my personal culinary history as one of my favorite restaurants of all time. It’s not just that my friend, the former good-looking leading guest-star actor of the 70’s, Dennis Cole, and I shared chardonnays and filet mignon there together and that his caricature is right in the front of the restaurant next to his former wife and Charlie’s Angel, Jacquelyn Smith. Nor is it the memories of eating 4 of the three-pound lobsters and enjoying 2 bottles of champagne with my second husband (and luckily neither having to drive). Nor the dinners with clients and friends and nightcaps after a local play. It’s more than just those memories. It’s the hospitality, the inviting personalities that greet you when you walk in the door no matter if you are an A-list celebrity or the guy or gal who loves LA and chooses to live there. It’s the servers that have been a part of The Palm family some for 10, 20 or 30 years. It’s the way they aim to please and welcome special requests like extra char on a filet, and asking the chef just how does he get those lobsters grilled to perfection yet not overdone? What a thrill to be invited into the kitchen — pre-professional-culinary-expert-days — to view his technique firsthand. It’s not just those memories; it’s the feeling of being in a place where you belong with perhaps a hundred other diners you don’t know. Those are the memories I will treasure.

I miss my friend, Dennis Cole

On my last visit, I sat down, in true Palm fashion, with my friend, Genevieve Morrill of the West Hollywood (WeHo) Chamber of Commerce and asked her to share what The Palm in West Hollywood has meant to her and to the City of WeHo. Right out of the gate she blared, “they are making a huge mistake, huge!” which I immediately flashed on another icon, Julia Roberts, in the film “Pretty Woman”. You know the scene. “The Palm is such an institution,” shares Genevieve. “All this nostalgia is going away.” I agree. Even though generations will be able to enjoy the new Palm in Beverly Hills, there is no re-creating the nostalgia experienced in West Hollywood. “This is the Melrose Triangle”, states Genevieve. The Melrose Triangle, she explains, is one of the most significant gateway developments between Beverly Hills and West Hollywood, both signature cities within the Los Angeles community, and both well loved by celebrities, visitors from around the world, and locals alike. “The Palm West Hollywood has been a relevant part of that era,” states Genevieve. “It will surely be missed.”
Crabcakes at The Palm

“But I don’t expect West Hollywood to crumble when The Palm closes,” Genevieve continued. “There is a big demand for locations here. West Hollywood is exploding with notable stars like Oprah, Drew Barrymore, and Will Ferrell establishing offices and more.” Add to the celebrity factor, high pedestrian traffic, spurring economic growth, and more parking development makes WeHo a community to contend with. West Hollywood is not just holding its own among dining and retail establishments but making its mark as a true destination for everything hip, tasty, and fun.”

The Three Pound Lobster at The Palm

While we will miss The Palm in West Hollywood, we will look forward to crossing through the Melrose Gateway into Beverly Hills to make new nostalgic moments at their new location. But, for Genevieve and others like me, we will hold dear to our hearts our memories of the first “west” palm location – The Palm West Hollywood. When I asked Genevieve what her favorite meal was at The Palm WeHo, a broad smile came across her adorable face as she replied, “lobster, of course! And the waiters – their professional career is to be your server! Where can you get service like that?!” And so, The Palm has closed and yet, lives on.

Bar beginnings at The Palm West Hollywood

Visit the new The Palm restaurant in Beverly Hills opening November 2014. >> ThePalm.com


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


Laguna Beach Oceanfront Dining at Driftwood Kitchen

Posted on by Bikini Lifestyles in Food

Laguna Beach Oceanfront Dining at Driftwood Kitchen
Driftwood Kitchen
Summer may have ended but the ocean views and summer weather sparkle nearly year round at the recently opened Driftwood Kichen, the newest oceanfront dining experience in Laguna Beach from well known Sentinel Restaurant and Hospitality Group. Sentinel is the team behind The Deck on Laguna Beach and Fireside Tavern in Costa Mesa so it is no wonder the group chose Driftwood Kitchen to cozy up next door to The Deck.
The Deck at Driftwood Kitchen
Leading the team at Driftwood are restauranteur, John Nye, and Excutive Chef Rainer Schwarz who are also founders and partners, along with Colby Durnin, of Sentinel Restaurant & Hospitality Group. As you can see, before you even enter the rustic beachy oceanfront restaurant, you are in good hands. Chef Schwarz brings an extensive, acclaimed culinary experience to life at Driftwood. Having begun cooking at age 15 in an old Austrian castle, Chef Schwarz has cooked around the world in five-star hotels and restaurants in Switzerland, Germany and France. Interestingly, I discovered that Chef Schwarz’s culinary travels led him to work with the esteemed Chef Joachim Splichal at the Von Pfyffer in Switzerland and before long, Chef Schwarz waved goodbye to Europe and traveled to Carmel and then Los Angeles working with Chef Splichal at what has become Patina Restaurant Group. But Chef Schwarz achievements don’t stop there. He had much success in Vail, Colorado before returning to Los Angeles and launching Public Kitchen and Bar at the Roosevelt Hotel in Hollywood. Now, Laguna Beach is thrilled to have his talent behind the fresh, delicious, inspiring coastal cuisine at Driftwood Kitchen.

Seared Ahi at Driftwood Kitchen Seared Ahi at Driftwood Kitchen

When I asked Chef Schwarz what influence his culinary journey brings to Driftwood Kitchen, he explained, “I draw inspiration from many places for this menu. Here, the menu features diversity and freshness the ocean provides.” Sounds good to me and I couldn’t wait to dive right in to sample some seafood and steak selections. To my delight, fish is prevalent on the menu which includes Whole Fried Branzino, Soft Shell Crab, Surf and Turf with Maine Lobster Tail and Petit Tenderloin that features a Bearnaise sauce, Zuckerman Farms jumbo asparagus, and Yukan Gold mashed potatoes, and a mouth-watering New York Steak with Peppercorn Sauce and homemade French Fries.

Seabass with Tomato Halibut with Roasted Tomato

But this coastal cuisine inspired menu with a touch of “turf” is not all that will inspire you, the craft cocktails are bottoms-up some of the best I’ve tasted.

Tenderloin with Pepper Tenderloin with Peppercorn Sauce

Shares Director of Operations, John Nye, “Our Cocktail Program at Driftwood Kitchen pays homage to the location’s rich history. The Stateroom Bar presents a cocktail menu featuring classic libations reminiscent of the historic tenants.” And who were those tenants? One unforgettable Hollywood actor, Slim Summerville had his home library there and he may have enjoyed a fine whiskey or bourbon, too.

Cynar Town cocktail at Driftwood Kitchen Cynar Town cocktail at Driftwood Kitchen

Among the classic cocktails are selections such as “Cynar Town”, gin with sweet vermouth, cynar artichoke liqueur and orange bitters, “Salad Bar”, sage liquor, kale, sweet red pepper, and lemon sour – almost sounds like one of my cleanse drinks minus the liquor, of course, and “Rock My World”, your own customized Manhattan with a lunardo cherry that is worth the bite and the drink and they pair perfectly with culinary sensations such as Oysters on the Half Shell with Uni (shown below).
Uni Oysters at Driftwood Kitchen

Whether you opt for the mesmorizing oceanfront deck views or the cozy al fresco patio with oversized couches and firepits, Driftwood Kitchen is a Laguna dining experience unmatched by any other.
Deck view from Driftwood Kitchen
Driftwood Kitchen front patio
Driftwood Kitchen
619 Sleepy Hollow Lane
Laguna Beach, CA
Open daily: Breakfast, Lunch, and Dinner
visit: driftwoodkitchen.com
(949) 715-7700

Mac 'n  Cheese at Driftwood Kitchen

SMores deconstructed at Driftwood Kitchen SMores deconstructed at Driftwood Kitchen


66th Primetime EMMY Awards

Posted on by Bikini Lifestyles in Hollywood

66th Primetime EMMY Awards

66th Annual Primetime EMMY Awards 66th Primetime EMMY Awards

The premiere night for television stars, the 66th Primetime EMMY® Awards will be held Monday, August 25, 2014 at Nokia Theatre at LA LIVE in downtown Los Angeles and broadcast LIVE on NBC television with red carpet arrivals at 4pm and awards show at 5pm Pacific Standard Time. Host, Seth Myers and Executive Producer, Don Mischer will be joined by the EMMY winners, nominees and guests at the annual Governors Ball which takes place in the West Hall at the Los Angeles Convention Center and will be catered for the 19th year by Patina Restaurant Group.

EMMYS Governors Ball Laser Light show EMMYS Governors Ball Laser Light show

In another stellar creation from Event Producer, Cheryl Cecchetto and her team at Sequoia Productions, and in their 17th year as producers for the EMMYS Governors Ball, this year, the convention center Hall will be transformed into a “kaleidoscope of color” complete with an awe-inspiring laser light show, dynamic dance performances choreographed to the laser lights, and live performances by recording artist, Judith Hill backed by high energy Top 40 band, The Red Hot Band all dramatized with media-enhanced Versa TUBES and lasers and wall-to-wall harp strings created by 2,400 feet of brass wire.

Table decor for "Kaleidoscope of Color" EMMY theme Table decor for “Kaleidoscope of Color” EMMY theme

Governors Ball Committee Chair Russ Patrick states, “This year’s theme and decor are metaphors for creative excellence, vibrancy, and richness of our industry and the television season.” Adds Event producer, Cheryl Cecchetto, “Our ultimate after party will be a sensory of delight offering sights, sounds, and cuisine and hospitality that cannot be found anywhere else.”

Chef Alec Lestr Chef Alec Lestr

Under the direction of Patina Restaurant Group founder, Joachim Splichal, Executive Chef Alec Lestr and his team of over 200 chefs will create a kitchen of grandeur behind the floor-to-ceiling drapery cooking a-la-minute for the near 4,000 guests. On the menu for this year’s ball, Grilled Peach and Heirloom Tomato Salad, Filet of Beef with Artisan Grapes, Idaho “90” Potato “bone”, and Chocolate S’Mores.

Beaulieu Vineyard Maestro Collection Beaulieu Vineyard Maestro Collection

The decadent dinner will be paired with wines by Beaulieu Vineyard featuring their Maestro Collection Sauvignon Blanc, 2011 Georges de Latour Private Reserve Cabernet Sauvignon, and the 2012 Maestro Collection Napa Valley Port and NV Muscat de Beaulieu. Highlighting the “kaleidoscope of color” table decor are floral designs by Kevin Lee of La Premier Florist now in his 10th year with the EMMYS.
LA PREMIERE FLORAL DESIGNS

Watch the video preview here: 66th Primetime EMMY Awards Governors Ball
EMMYS BAND MENU
WATCH THE 66TH PRIMETIME EMMY AWARDS MONDAY, August 25 LIVE on NBC television at 5pm Pacific Standard Time.

AUDI AUDI

Audi® is the Official car for the 66th Primetime EMMY® Awards


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