Tag Archives: food

A Picnic in Provence

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It was perfect. A picnic in Provence where it is so simple, so easy, it’s practically laid out for you! Bouncing around visiting the little ancient villages perched on hilltops you are bound to bump into one of the farmer’s markets that migrates daily from town to town. Stalls of cheeses, cured meats, fresh eggs, provencal olives, rustic breads, almond based sweets and the most delicious seasonal produce all lined up for discovery. There is no flashy marketing, just the country staples.

It brought me such joy.

We’d pick up a bottle of local wine which, in this region, is treated much more like a casual daily ritual than a precious commodity. More like an expression of joy from the earth and the community, and the simple pleasures of life. I bought an old monogrammed linen sheet from a yard sale which provided ample space for all our accompaniments to rest in afternoons under cherry trees, or hilltop vistas, lying down for a nap or to read a book, or even just listening quietly to my Renoir playlist as I watched the clouds roll by in all their funny shapes up there in that big blue sky.

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Below, caught in the wind under the cherry trees in a Reformation floral dress and Maison Michel hat

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EAT L.A.

EAT L.A., a photographers guide to best and most photogenic restaurants in L.A.

It’s that time of year in which every New Yorker says… “Maybe I should move to L.A.”. I’ve been very resistant to the idea of the perpetual perfect 72 and sunny day, being the proud New Yorker I am I declare things like “I like seasons” and “I hate driving”. But…. when it’s 18 degrees and dark most of the day I find myself singing a different tune.

So, I decided to focus on something I do best: eating well. I love food. I love GOOD food. I love beautiful food. I love weird food. And if I’m going to ever really consider making the popular migration west, I want to know what’s the skinny on one of my favorite activities… and here is what I found when you Eat L.A.


11 Favorite Food Spots in Los Angeles

Republique – Paris in the middle of Los Angeles. Great spot to work, great light, and a really great hamburger.

Petit Trois – Who knew a French restaurant could be so chic in a gas station parking lot?! Well it is, and it’s TO DIE FOR.

Odys and Penelope – It’s all about live fire cooking methods. Think grill, wood-fired smoker and Brazilian churrascaria set in a modern industrial space with really good margaritas to boot.

Bestia – The most recommended place in L.A.! You need a reservation unless you’re a real cowboy like me and show up at 5pm and take first come bar seating. Actually, come at 4:45, there is a line that forms and I like to be in the front.

Cassia – Southeast Asian meets California soul in Santa Monica that is chic, chic, chic. Perfect date spot. You know what’s not chic, ordering the fried rice but I did it anyway and hands down the best I’ve ever had. I still crave it.

Salt Air – A Venice spot that actually reminds you that you’re by the ocean. I love their airy skylights and nautical vibes. Perfect for lunch.

Guerrilla Tacos – Your classic delicious taco truck but with a seasonal changing menu guaranteed to give you a taco you’ve never had before.

Tasting Kitchen – Honestly, this was my favorite spot we ate. Every dish was eyes-rolled-in-the-back-of-your-head good and I loved the outdoor vibes brought inside with the design of this restaurant.

Verve – LOVED working from this DTLA farm to table coffee shop. Not only is the modern decor such a nice updated take on your classic coffee shop but the clientele is full of cool L.A. designers and artists.

Love & Salt – Italian gone Californian. The pizza was simple and delicious and another one of those skylit rooms that reminds you there is a sun in winter and he loves you.

Salt & Straw – The best ice cream in the world. ’nuff said.

  EAT L.A., a photographers guide to best and most photogenic restaurants in L.A. EAT L.A., a photographers guide to best and most photogenic restaurants in L.A. EAT L.A., a photographers guide to best and most photogenic restaurants in L.A. EAT L.A., a photographers guide to best and most photogenic restaurants in L.A. (more…)

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Holiday Coffee Cocktails with Nespresso

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Tis the season, as they say. With all the up coming parties and family get togethers, I thought it would be fun to do a classic twist on the simple pleasure and ease of  Nespresso coffee as either a sweet delectable treat or seasonal cocktail to keep the party going. Whether it’s through holiday entertaining in good taste among family and friends or savoring a moment alone on the couch, these are great ways to be a stylish host without too much effort but maintaining the best quality. 

The new VertuoLine Evoluo Machine creates both a splendid cup of coffee or shot of espresso with Nespresso’s signature layer of naturally-formed crema. My friend Molly who is a food writer and stylist developed two holiday coffee cocktails based on these functions of our machine. Of course, it would be a great idea to gift an Evoluo for the holidays and break in the machine with a fun treat like these! 

Hot Mocha

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1 cup whole milk

1 tablespoon cocoa powder

2 teaspoons sugar

1 shot Nespresso espresso

handful marshmallows, to serve

dusting of white sparkling sugar & edible silver stars

to spike (optional)- add a shot of whiskey or bourbon

Heat the milk, cocoa and sugar in a small sauce pan over medium-low heat until steaming. Whisk to combine. Make a shot of Nespresso espresso in a large mug. Pour hot chocolate mixture over the espresso and top with marshmallows. Serve immediately. *Makes 1  Holiday_Coffee_Cocktail_Nespresso_03 (more…)

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ROE Caviar

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I recently entertained for the first time with caviar. Of course I’ve had caviar on many occasions at parties, but in very small amounts and without a story of what it is or where it came from. It’s funny, every time I think about caviar served at a party I remember the scene from “You’ve Got Mail” where Tom Hank’s character takes all the caviar garnish at a party during the middle of a quarrel with Meg Ryan.

I’ll be honest, I never really knew what all the fuss was about with caviar. Maybe I just never had good caviar? Or maybe it is the fact that I was raised in Texas, far from the glittering crowd that would appreciate such a delicacy, instead, as children, making fake “chocolate pies” in the mud with my brother.

When my friend introduced me to ROE Caviar, a sustainably farmed California caviar only available in November & December,  I decided it was time to focus and decide where I stand on this glossy little black wonder.

Well… now I know.

It’s heavenly. Salty, delicate, fresh, delightful… it’s like the joy of champagne in solid form. It was thrilling to try and even more delightful to serve. How shall I decide on a beautiful way to present it and what to serve it with! Our guests loved it. To my surprise, they loved it more than I even expected, and I think more than they expected as well.

One of our dinner guests is Swiss-German, something I like to call him when he begins to fix anything broken in your apartment or builds the perfect autumn fire, taught us to put a dab of caviar on your skin between your thumb and pointer finger and taste it off the flesh. Sounds weird at first but hey, I didn’t get to where I’m at in life by not trying new things. So I did and tasting the nuances of the caviar was pure luxury and experiencing the cold, wet texture of the caviar against the contrast of your skin and wetness of your mouth was frankly… sexy. I am thankful I do not have a drug habit but I am fearful I might have a caviar one which could possibly be worse!

So here’s to trying new things and sharing it among friends. Below is the recipe from our friend Jared (who also makes Salt Box Cookies) for homemade blinis we served alongside sour cream and chives for the perfect holiday hostess platter of my new love, caviar.

Caviar Blinis

1/4 cup potato starch

1/2 cup flour

pinch of salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2/3 cup buttermilk

1 large egg

1 tbsp melted butter, plus more for skillet

In mixing bowl, combine dry ingredients.  In separate bowl, lightly whisk buttermilk, egg and melted butter.  Pour wet ingredients into dry and whisk batter.

Place a skillet over medium/low heat and brush with butter.  When skillet is hot, spoon scant tablespoons of batter on to the skillet about 2 inches apart.  Once pancakes rise and bottoms are golden brown, flip and brown the other side.



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