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Showing posts from September, 2012

Crust is a boutique gourmet pizza bar in Studio City, CA

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The idea was born across the Pacific Ocean in a “land from down under”. In October 2001, Costa Anastasiadis opened the first Crust in Sydney, Australia. There are tons of pizza places in most areas of the world from the big chain pizza stores to the “mom and pop” pizzerias. Costa found a way to blend the two together, yet make pizza a gourmet item with fresh quality ingredients while still using proper pizzeria techniques. The concept spread like wildfire in Australia, opening over 100 stores in Australia in 7 years. In May 2012, Crust made its US debut in the Studio City, CA under the guidance of master franchisee, John de Vries, who will run the franchise growth in North America. The pizza makers all have their different parts to play to make this well-oiled pizza bar machine work efficiently. It’s all open with nothing to hide. You can watch them dress your pizza with artful flair. The restaurant interior is funky and fun just like Studio City with contrasting red, black, and white…

Sprinkles Ice Cream in Beverly Hills, CA creates a heavenly match of their famous cupcakes and artisan ice cream

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Candace and Charles Nelson are known for their delectable Sprinkles Cupcakes. These baked gems evolved from recipes that were developed by Candice’s great grandmother at her San Francisco restaurant during the 1930s. How about using these fabulous cupcakes as a base and adding artisan-made, slow churned ice cream? This concept came to life on May 24, 2012 with Sprinkles Ice Cream. Since the Sprinkles Cupcakes shop is right next door with a “Cupcake ATM” to separate them, cupcakes are always fresh and ice cream comes in daily from a local artisan. The ice cream is made from the finest, local ingredients with no artificial flavors. Sprinkles donates daily leftovers to food banks. 100% of the proceeds from their charitable cupcakes go directly to worthy causes, like children’s hospitals, schools, and Women’s Cancer Research Fund.
A Sprinkles Sandwich consists of a generous scoop of your choice of ice cream, sandwiched between two cupcake tops, (choice of chocolate, vanilla, or red velvet …

2012 Northern California Renaissance Faire opening weekend

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On Saturday, September 15, 2012, excited fairgoers waited in anticipation for gates to open at the 2012 Northern California Renaissance Faire. Once the gates opened, music and Elizabethan English was spoken almost entirely. My trusted pirate led me through the crowd of first timers just stunned in amazement by the reenactment of the actors, transporting them to this 15th century English village. The actors were just amazing. We saw a lot of familiar faces from the Renaissance Faire in Southern California.
The layout of the faire was much better than SoCal’s with areas of shade, like Sherwood Forest. When you’re wearing period attire, shade is definitely your best friend. Lots of “fyne” wares were being sold ranging from costumes to incense burners to jewelry. This is a great opportunity for both first timers to start their costume for next year as well as long-time faire goers who want to add to their wardrobe.

To read more and see photos, please visit: http://www.examiner.com/articl…

5-Minute Citrus Chicken Salad

Here's another recipe that I tried from Kraft Foods called 5-Minute Citrus Chicken Salad: http://www.kraftrecipes.com/recipes/5-minute-citrus-chicken-salad-91373.aspx

What we did with this one was prepped the spinach and mushrooms, made a roast chicken, and fried up fresh bacon. We stored a each ingredient in their own container in the refrigerator. When it was time to eat, we topped each salad just before eating. This recipe lasted us a week for two people. The prep once method is a winner in our house. For our hot summer weather lately, it's a fast, cool, refreshing dinner.

If you try this recipe, let me know what you think of it.

Mahalo,

OC Food Diva

Roasted Butternut Squash Soup with Cilantro Pesto

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Here's a keeper recipe from Ladies' Home Journal for Roasted Butternut Squash Soup with Cilantro Pesto: http://www.lhj.com/recipe/soups/roasted-butternut-squash-soup-with-cilantro-pesto/


This recipe is a keeper, plus you'll have plenty of leftover pesto to toss with angel hair pasta with a sprinkle of parmesan cheese or mix it with ranch dressing to kick it up a notch!

If you try this recipe, let me know what you think of it.

Mahalo,

OC Food Diva

Salmon Hobo Packs

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I tried this recipe called Salmon Hobo Packs from Better Homes and Gardens: http://www.bhg.com/recipe/seafood/salmon-hobo-packs/


Unfortunately, the sauce is too strong for the salmon and completely overpowers it. You can't tell what kind of fish is under it. Don't get me wrong, the sauce is really good, but not on fish. I think this would work so much better on chicken. Salmon is the type of fish that you want to savor the flavor, not cover it up.

We made some homemade, fresh cut French fries, corn on the cob, and steamed broccoli and cauliflower. All in all, it turned out to be a good meal.

If you try this recipe, let me know what you think.

Mahalo,

Chelsea

Engine Co. No. 28 serves up firehouse-inspired American cuisine in Los Angeles, CA

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Engine Co. No. 28 was originally built in 1912. At a cost of $60,000, it was the most expensive Los Angeles fire station of its time. Serving the downtown are for over 50 years, the station ended its service in 1969. In 1983, a 5-year preservation and renovation project transformed the rundown building with a beautiful interior and rustic exterior. Engine Co. No. 28 reopened again in 1989, as a restaurant. From the street, you can see the dual archways where fire trucks would race out on a call. The interior has high ceilings and you even see where the fire poles once stood as the large circular cutouts still remain. You even see historical gear and firehouse memorabilia on the walls. Chef Chris Hora is at the culinary reins of this engine company now and dishes out bold, in-your-face food, with a little bit of rock n’ roll. He’s a bold and in-your-face in person as well, reminding me of Tony Bourdain when he was younger. Chef Chris’ culinary palate is spot on, no unnecessary sauces, …