Wednesday
Jul282010
Sunday
Jul252010
Taste of Beverly Hills, 90210
Sunday, July 25, 2010 at 10:29PM 
Okay, I don’t live in Beverly Hills, but it doesn’t mean I can’t enjoy the foods and wines the city as to offer with their first ever Taste of Beverly Hills September 2-5, 2010. Sponsored by Food & Wine magazine, the food and wine event will be headlined by Jon and Vinny from Animal, Michael Voltaggio and Wolfgang Puck.
Don’t miss out on the “Picnic Under The Stars With The Stars,” live musical performances, live cooking demonstrations from top chefs, beer, wine and cocktail tastings and a picnic basket provided for guests to fill with signature samplings from exclusive Beverly Hills restaurants.
Tickets are a bit more pricey than the Taste of Santa Monica, but sounds like the event will offer a lot more fun and activities, plus it is the zip code to the stars, would you expect anything less?
Tuesday
Jul202010
The McCartneys Take Over OFM
Tuesday, July 20, 2010 at 9:22PM 
Photograph: Mary McCartney for the ObserverThe McCartneys took over the Sunday edition of the Observer Food Monthly and packed it with celebrity-inspired vegetarian recipes, articles, tips and more. Guest editors Paul, Mary and Stella McCartney let us in on how a vegetarian diet can benefit your health, wealth and the environment. “It's not about being or becoming a vegetarian. It's about opening your mind to new ways of eating that could lead to a healthier, cheaper and more environmental way of living,” says Stella to the Observer.
Here is a great recipe provided by Gwyneth Paltrow:
Gwyneth Paltrow's burrata with roasted beetroot
Ingredients:
- 5 large beetroot
- Olive oil
- Sea salt
- 3 stalks mint, roughly chopped
- Burrata cheese
Preheat the oven to 400 degrees F. Wash but don't peel the beetroot and trim off any leafy tops. Place them on a roasting tin or a large piece of foil. Coat them in olive oil and sprinkle generously with salt. Cover the beetroot with foil and bake until tender, 30 to 60 minutes, depending on size of the beetroot.
Leave until they are cool enough to handle and then peel. Cut the beetroot into large pieces. Toss with olive oil, roughly chopped mint and salt and serve with hunks of Burrata.
For more recipes, check out: Vegetarian recipe special: the celebrities.
For more information on Meat Free Monday visit supportMFM.org; for more on Linda McCartney Foods: lindamccartneyfoods.co.uk
Monday
Jul192010
Cupcake Cocktails: Where Butch Meets Buttercream
Monday, July 19, 2010 at 9:37PM 
Rum, beer, brandy, kahlua, whiskey – no, I’m not listing out my favorite cocktails at the bar, but ingredients in the latest and greatest idea – cupcakes for men!
Former Wall Street lawyer turned cupcake entrepreneur, David Arrick, came up with the idea of mixing butch with buttercream when he lost his job and realized that a cupcake store was just as popular as a Starbucks in New York City. He came up with 12 signature cupcakes like Rum & Coke, Beer Run, Sidecar and Home Run which mixes banana Bavarian cream with crumbled bacon.
Unfortunately, Butch Bakery, is located in New York, but fortunately they take orders online. And with a cupcake cookbook coming out later this year, everyone will be sitting in their favorite chair slinging back an Old Fashioned – an orange soaked whiskey cake with lemon curd filling, that is.
Sunday
Jul182010
Summer Drink: Pimm's Cup
Sunday, July 18, 2010 at 10:50PM 
I went to a baby shower today and had a great summer drink – and yes, it had alcohol in it. This wasn’t your usual baby shower. Instead of baby shower games, we had drinks and small bites such as tea sandwiches, quiche, scones and cookies. And this baby shower included men, so my husband was quite happy with the array of foods and drinks. Now, getting to the drink. The hostess and host are both British, as is my husband, so this drink brought back memories of home – Pimm’s Cup. The father-to-be’s sister made a super tasty Pimm’s Cup punch with lemonade and fruit – it sort of tasted like an Arnold Palmer with an added bonus – liquor. Here is the recipe below.
Ingredients:
- 3 cups of Lemonade
- 5-6 cups of Pimm’s No. 1 Cup
- 1 lemon – cut into slices
- 1 orange – cut into slices
- 1 small cucumber – cut into slices
- 5-6 fresh mint sprigs
- Ice cubes
Fill a large punch bowl with all the ingredients above. Add ice cubes – enough to cool the punch down. Serve in glasses and can garnish with a mint leaf and/or lime.
