January, 2014

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Jan 31.2014 – new Sandoval place, Splendor in the Glass in LV, artsy cookbook

Hosted & produced by Barbara Nosek

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That doors thing . . . we’ve all heard it, when one door closes another opens {though the cynical view is that the closing one slams on your fingers and the opening one hits you in the face}. No so here.Sandoval, Richard - headshot

Chef Richard Sandoval who has restaurants all over the country, plus Dubai and Qatar, and whose talents have made him renowned all over the world, recently announced that his contract had not been renewed at T&T inside Luxor.

The good news is this announcement was made at Sandoval, Richard - Commissary - food quadrantthe opening of his boffo new restaurant in the also new Downtown Grand in ever blossoming downtown Las Vegas. Called “The Commissary Latin Kitchen,” it showcases chef Sandoval’s tasty take on Mexican faves, but also features a burgers and shakes station, a gelato case, and  trays of Krispy Kremes.

Some highlights on the comfort food menu: crispy chicken Milanese torta, habanero salsa topping for burgers or bowls and more, nacho fries, Latin smoked brisket, breakfast burrito. Keep it all company with a specialty coffee or Mexican hot chocolate.

Click for more information . . .

Chef Sandoval  Restaurants ♦ Commissary  Downtown Grand 

Chef Sandoval’s “Modern Mexican Flavors” cookbook on Amazon

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Celeb demo, top beers and wines, jazz, do-gooding, and more . . . splendor indeed! Southern Nevada Public Television will host its 25th Annual “Splendor in the Glass” Wine & Beer Tasting, 3p-7p, Feb 8, at the LVH – Las Vegas Hotel and Casino Ballroom.

Photo courtesy of Dan Walbridge

And look at this bennie. Renowned chef, hospitality entrepreneur and hotelier Charlie Palmer will present a cooking demo with some of his favorite featured dishes. Chef Palmer is the culinary force behind restaurants here in Las Vegas and on both coasts.25th_Splendor_Logo 2

Guests will be treated to “offerings from 60 wineries and breweries courtesy of Southern Wine and Spirits of Nevada {and} hot and cold hors d’oeuvres, a live wine auction, silent auction and the musical sounds of a popular jazz ensemble.”

Tix, $85 in advance and $100 the day of, are available on the PBS website, plus Lee’s Discount Liquor, Total Wine & More & Whole Foods.

Click for more information . . .

Charlie Palmer  Vegas PBS  VegasPBS.org/winetasting

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What a fabulous idea for a cookbook! The recently published “The Pot & The Palette” {yes, that palette, not palate} “showcases 50 works of art by Louisiana students that are paired with over 100 recipes from LRA {Louisiana Restaurant Association} restaurant members.”

The recipes come from such notable chefs as Emeril Lagasse, Paul 3667 Prudhomme, John Besh. One that caught my eye: Slap Ya Mamma’s Red Beans and Rice.

Perchance going to be in New Orleans 0n Feb 1? Stop by the SoFAB Culinary Library and Archive between 2p & 4p to celebrate the opening of a free exhibit of the original award-winning student art featured in the book.

Some of the featured chefs and student artists will be in attendance. The exhibit continues throughout the month, at 1609 O.C. Haley Blvd.

Click for more information . . . 

 SoFAB  “The Pot and the Palette” on Amazon

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Tune in for our next post

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Jan 28.2014 – Chocolate Zabaglione Tiramisu by Giada De Laurentiis

Hosted & produced by Barbara Nosek

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Found this pluperfect recipe for Valentine’s Day on her site, and as always her dish looks as good as it tastes

6 servings

6 large egg yolks, at room temp 1/3 c sugar  1/2 c heavy cream, plus 1/3 c heavy cream, chilled  1/2 c sweet marsala wine  1/8 t fine salt  2/3 c {4 oz} semisweet chocolate chips  1/3 c mascarpone, at room temp  1 store-bought chocolate cake mix, such as Betty Crocker Super Moist Dark Chocolate, baked according to box directions  one 3.5 oz bar white chocolate, such as Lindt, for chocolate curls

In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water [do not let the bottom of the bowl touch the water}. WhiskDe Laurentiis, Giada - chocolate dessert constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 min.

Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. {Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.}

Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cube. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping teaspoons of zabaglione on top. Top with a dollop of the mascarpone mixture.

Repeat the layers. Wrap any leftover cake cubes in a plastic wrap and freeze.} Top with white chocolate curls and serve.

Chef Giada’s notes . . . to make the chocolate curls, stand the chocolate bar in a large measuring cup. Microwave on 50-percent power in 10-second intervals just until the chocolate feels slightly warm. Using a vegetable peeler, scrape the edges of the chocolate bar to create curls

Click for more information . . .

Giada De Laurentiis  Food Network 

Chef Giada’s cookbooks on Amazon

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Tune in Friday for new Sandoval restaurant, wine extravaganza in Las Vegas, clever art & food book

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Jan 24.2013 – Valentine’s Day Boulud-style in Palm Beach, plus Waters, Massie

Hosted & produced by Barbara Nosek

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Take a sweet trip to our new online Chocolate Shop – click just above

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In Palm Beach on Valentine’s Day? Lucky you because you can spend anBoulud, Daniel - Cafe Boulud in Palm Beach - room enchanted evening at Daniel Boulud’s Forbes 4-star Cafe Boulud “where the Terrace and candlelit courtyard provide a seductive setting.”

From 5:30pm until 10pm, indulge in “a Cupid’s feast,” prepped by Exec Chef Rick Mace and Pastry Boulud, Daniel, cookbookChef Eric Snow. In addition to the multi-choice 3-courser, an assortment of caviar and truffles will be offered.

As just a little preview, one of the entree choices is Smoked Paprika Crusted Lamb Chops, sweet pepper confit, smoky eggplant purée natural jus. And one of the dessert possibilities – Warm Upside Down Chocolate Souffle with pistachio ice cream.

At 301 Australian Avenue in the  historic Brazilian Court Hotel. Resv 561.655.6060.

Click for more information . . .

Cafe Boulud Palm Beach  Daniel Boulud 

Chef Boulud’s cookbooks on Amazon 

Chef Boulud’s DVDs and instant videos on Amazon

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Neener, neener, veggies. Did you know this? At Chez Panisse, the San Francisco legend where the bounty of the garden is treated with tasty reverence, you can take a seat after 9:30, Mon-Thu, and order classic steak frites. Comes with a glass of wine too, and a bit of that produce, all for $25. But hurry, Brigadoon-like that offering vanishes around 10:30.

Also, since it was intro-ed and de-intro-ed once before, best to call and make sure it’s still available. For information or reservations, 510.548.5525.

Click for more information . . .

Chez Panisse  Alice Waters books on Amazon

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At least once, treat yourself to the upscale comfort food of Brian Massey. Any of the Light Group properties would do.

But this would be a really interesting time to opt for FIX at Bellagio in Las Vegas where the celebrated chef has expanded a menu that already pulls us in with, say, Bellagio - Fix - foodlobster tacos, kobe chili cheese fries, pork prime rib, the iconic Bobby Baldwin burger, so much more.

So, the recent additions? Among them, crispy truffle foccaacia, chorizo stuffed dates, and {move over, chicken} duck and waffles. You just may want to tuck into chef Massie’s creations more than once.

Click for more information . . .

Fix  Bellagio  Light Group restaurants in Las Vegas, Miami, Dubai

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Tune in for our next post

 

 

 

 

 

 

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Jan 21.2014 – Hoppin’ John by Les Kincaid

Hosted & produced by Barbara Nosek

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The New Year’s Day fave can play equally nice on Super Bowl day, readily prepped in advance and hearty enough to fuel you up for all that energetic cus . . . uh . . . cheering

serves 6-8

1 lb dried black eye peas  2 small smoked ham hocks or meaty ham bone  2 med onions, divided  3 large garlic cloves, halved  2 whole bay leaves  1 c long-grain converted white rice  10-14.5 oz can diced tomatoes with chile peppers, juices reserved  med red bell pepper, chopped  1/2 green bell pepper, chopped  3 ribs celery, chopped  1 jalapeno or serrano pepper, minced  2 t Cajun/Creole seasoning  1/2 t dried thyme leaves  3/4 t ground cumin  3/4 t kosher salt  4 green onions, sliced

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut one of the onions in half and add it to thekincaid, les, headshot pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to med-low and simmer gently until the beans are tender, but not mushy, 2-2 1/2 hours.

Remove the ham bone or hocks, cut off the meat, dice and set aside. Drain the peas athend set aside. Remove and discard the bay leaf, onion pieces and garlic.

Add 3 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10-12 min. Mince the remaining onion, then add to the rice along with the peas, tomatoe, and their juices, red & green bell pepper, celery, jalapeno pepeer, Cajun/Creole seasoning, thyme, cumin and salt.

Cook until the rice is tender, 5-8 min. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.

Notes . . . For wine pairing Les suggests  a lively, spicy Sangiovese, Bonny Doon Ca”Del Solo or a Ferrari-Carano Siena . . . Chef Kincaid is known the world over thanks to his wine-centric syndicated radio show

Click for more information . . .

 Les Kincaid

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Tune in on Friday for news of Boulud, Waters, Massie

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Jan 17.2014 – PUCK PERKS, ANDRES FUSION, SAMUELSSON FAVES

Hosted & produced by Barbara Nosek

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Thanks, Wolfgang . . .Wow, the celeb chef sure knows how the extend the celebration season.Puck, Wolfgang, catering food pic

Wolfgang Puck properties are offering a choice of tasty extras for parties booked on through the end of January. Any kind of party, but just some they suggest: outdoor Puck, Wolfgang, catering food pic #2event, sunset wedding, earth-inspired gala, “parties that rock.”

About those perks. You might choose pre-dinner hors d’oeuvres, passed tray with complimentary chef’s selection, upgraded beverage package, or sweet treat takeaway for each guest.

Pretty cool. Party on.

Click for more information . . .

Wolfgang Puck  Locations  Chef Puck cookbooks on Amazon

Chef Puck in Home & Kitchen on Amazon

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In Las Vegas for Chinese New Year? You’ll want to stop by Jose Andres’ China Poblano at the Cosmopolitan where where guests can take part in one of China’s greatest traditions, Jan 31 – Feb. 14.

Menu highlights include Goose, Goose, Duck, seared foie gras, salted eggAndres, Jose - headshot custard and blood orange; Leaping Over The Dragon’s Gate, crispy whole snapper, scallions and ginger; Wealthy Pork Noodle, braised pork belly, hand-pulled noodles and pickled carrots; and XO Scallop, diver scallops, Chinese green beans and house-made XO sauce.

Keep it all company with any of the specially created “startling” cocktails, including the Xun Su Gonzales. Also on the agenda, a “Dotting of the Eyes” ceremony and parade on Feb 1, and art from Alexander Lee, a Polynesian artist specializing in ink paintings, at P3Studio Jan 22-Feb 16.

Click for more information . . .

China Poblano  Cosmopolitan  Chef Andres’ cookbooks on Amazon

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Awesome chef Marcus Samuelsson was profiledI  in a recent issue of Vanity Fair where they asked him about all kinds of favorite stuff. The exchange was gathered into the categories of Home, Inspirations, Clothes and Cooking Inspirations.

I’m going to take a leap of faith here and guess that the latter would be of most interest to you as it sure was to me. Some of his replies: favorite ingredient, “chicken, it followed me from Africa to my Swedish grandmother’s, to a three-star restaurant in France, to Harlem” . . . comfort food, “doro wat, an Ethiopian stew” . . . chocolate fruit, “fresh fruit dipped lightly in fruit” {so  much for boxing him in!}.

And the best one, necessary extravagance, “I always have champagne and gravlax in my refrigerator because you never know when you’re going to have a reason to celebrate.” Samuelsson is renowned not only for his critically acclaimed cooking but as well for his fascinating and inspiring life story, chronicled in “Yes, Chef: A Memoir” {and nut-shelled in his answer to fave ingredient}.

Click for more information . . .

Marcus Samuelsson  Chef Samuelsson’s cookbooks on Amazon 

Vanity Fair magazine

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Check Les Kincaid’s Super Bowl recipe on Tuesday

 

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Jan 14.2014 – Charlie Palmer’s Pastrami Potato Hash recipe

Hosted & produced by Barbara Nosek

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A hearty breakfast for a cold January morn

from Charlie Palmer’s “Remington Camp Cooking”

serves 4-6

1/4 c cooking fat, vegetable oil or bacon grease  1 lb unpeeled Yukon Gold potatoes, scrubbed and cut into 1/4″ dice  1/2 large white onion, cut imto 1/4″ dice {about 1 c}  1 red bell pepper, cored, seeded, and cut into 1/4″ dice {about 1 c}  3/4 lb pastrami, cut into 1/4″ dice {about 3 c}  4-6 large eggs, cooked sunny side up  chopped scallions for garnish

In a 12″ cast iron skillet, heat the cooking fat over high heat until smoking. AddPalmer, Charlie, pastrami hash the potatoes and let them sear and color lightly before stirring so they can release moisture. Too much moisture causes the potatoes to steam and break apart instead of pan roast. This will also happen if the temperature of the pan drops too low, so keep the  heat high.

When the potatoes are lightly colored but still firm, add the onion and bell pepper, and cook until just tender, 2-3 min. Stir in the pastrami and continue to cook until the meat is browned and the potatoes are completely cooked, another 5-7 min. Serve each portion topped with an egg and chopped scallions.

Notes . . . Chef Palmer says the pastrami flavors the whole dish so no need for salt or pepper or spices.

Click for more information . . .

Charlie Palmer  Chef Palmer’s cookbooks on Amazon 

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Tune in Friday for notes on Puck, Andres & Samuelsson

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Jan 10.2014 – Charlie Palmer dinner in LV, new Michael White place in NYC, honors for Wynn/Encore

Hosted & produced by Barbara Nosek

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This will surely be an evening to remember . . . renowned Chef Charlie Palmer’s Aureole in Las Vegas will partner with Far Niente, Nickel & Nickel, The Vineyard House and Dolce Wines for a “multi-vineyard wine pairing culinary experience.” Highlights from the six-course menu: pickled dragon fruit, foie gras and black winter truffle stuffed Sonoma quail, and Wagyu beef strip loin, and spice poached Sekel pear with brown butter frangipane.

At Mandalay Bay, Jan. 16, 6:30p. Tix $225, all inclusive, for 21+ only. Resv, 702.632.7200.

Tune in next Tuesday for one of chef Charlie Palmer’s signature recipes.

Click for more information . . .

Charlie Palmer  Mandalay Bay  Far Niente  Nickel & Nickel 

The Vineyard House  Dolce Wines

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Italian-at-heart chef Michael White, known in Las Vegas for his Fiamma creds, White, Michael - headshothas taken a culinary leap into a new realm, opening a supper club called The Butterfly in Tribeca. A convergence of both his Midwestern roots and supper club traditions, it gives equal play to the 21st century with updated food and beverage techniques and a cream-and-gleam design palette.

“Come and join us,” they say. It’s “a place for all to have a good time.”

White also helms a number of restaurants in NYC, as well as in New Jersey, London, and Hong Kong. The London location has a butcher shop vibe, all the others with the exception of the new guy are pure Italian.

Click for more information . . .

Michael White’s Altamarea Group  Butterfly Supper Club 

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Wynn and Encore have taken top resort honors for the state on Condé Nast Traveler’s 2014 Gold List. The resort was also included in the Platinum Circle, which is awarded to candidates who make the Gold List five years in a row.

The prestigious list is the product of 80,000 reader opinions, cast upon a 5-point scale. Wynn and Encore had an overall rating of 92.2, the mean of its scores for all hotel criteria: Food/Dining, Location, Overall Design, Rooms, and Service.

Click for more information . . .

Wynn Las Vegas

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Tune in for Charlie Palmer’s recipe on Tuesday

 

 

 

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Jan 7.2014 – LOBSTER MAC ‘N CHEESE BY HUBERT KELLER

Hosted and produced by Barbara Nosek

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Here’s comfort food elevated to indulgent new levels by world renowned kitchen maestro Hubert Keller. Rather go to one of his restaurants? In Las Vegas at Fleur in Mandalay Bay and Burger Bar in Mandalay Place, in San Francisco at Fleur de Lys and Burger Bar, tn Beijing at Burger Bar.

Serves 4

3 T white wine vinegar  4 live Maine lobsters (about 1 lb each)   Salt to taste  White pepper to taste  White wine to taste  1 T butter  1/3 c finely minced shallots  ¼ c very finely diced carrots  ¼ c very finely diced celery  1 T cognac  2 T port  1 ½ c cream or half-and-half + 2 ½ T cream  bouquet garni  egg yolk  8 oz elbow macaroni or small pasta shells  3 T freshly grated Gruyere cheese

To prepare the lobster, bring 1 ½  gallons salted water to a boil in a large stockpot. Add the vinegar and then add 2 of the lobsters, head first. Cover tightly with a lid, and cook for 3 minutes. Remove the lobsters, drain and set aside to cool. Repeat with the remaining 2 lobsters. Break the lobsters in two where the tail meets the body. Using scissors, cut the underside of the tail and remove the meat in one piece. Break off the claws, carefully crack the shells and remove the claw meat in a single piece. Cut the bodies in half
lengthwise, and remove and discard the greyish, milky sand sacks located near the eyes. Remove the soft green strip of tomalley and dark green coral and reserve.

Season the lobster meat with salt and white pepper. Heat the butter in a large nonstick skillet, and gently sauté the lobster meat over medium heat for 2 minutes. Remove the claw meat and continue to sauté the rest of the lobster meat for 1 to 2 minutes. Transfer the lobster meat to a work surface and let cool slightly. Cut the meat into ¼ inch-thick slices and set aside.

In the same skillet, sweat the shallots, carrots and celery over medium heat for 3 minutes. Add the cognac and port, reduce to almost dry. Add the white wine and reduce by half. Then add  1 ½ cups of the cream, the bouquet garni salt and pepper. Reduce the heat to a simmer, and cook for 5 to 7 minutes. Cover the skillet, remove from the heat and set the sauce aside.

Whisk the remaining 2 ½ tablespoons of cream in a small mixing bowl until thick. Fold in the egg yolk and keep refrigerated.

Cook the macaroni in a large saucepan of boiling water until just tender, about 10 minutes. Drain in a colander and set aside.

Preheat the broiler. Return the sauce to low heat and warm gently. Whisk the reserved lobster tomalley and coral into the sauce, and then stir in the cheese, lobster meat and macaroni. Increase the heat to high and quickly bring to a boil. Adjust the seasoning if necessary.

Divide the macaroni mixture equally between individual warm gratin dishes. Pour the reserved cream-egg mixture over the macaroni, and place the gratin dishes under the broiler until golden brown. Serve immediately.

Click for more information . . . 

“Hubert Keller’s Souvenirs: Stories & Recipes from My Life,” Amazon  Hubert Keller  Recipe Index 

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Tune in Friday for Chef notes

 

 

 

 

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Jan 3.2014 – CELEB SPOTLIGHT SHINES ON HUBERT KELLER, DANIEL BOULUD

Hosted & produced by Barbara Nosek

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From the launch of “Celebrity Chef Connection” over six years ago, and at the debut of every evolution thereafter, our “opening act” has always featured fave chef Hubert Keller. Now with the introduction of this final incarnation of the popular foodie destination, we’re honored to once again feature the world renowned kitchen maestro.

Hubert Keller

Hubert Keller

Here in Las Vegas, you can pull your chair up to the personable chef’s trademark culinary magic at Fleur in Mandalay Bay and Burger Bar in Mandalay Place. And lucky folks in San Francisco can do so at Fleur de Lys and Burger Bar, the latter also in Beijing.

But wait there’s more. The multi-creative Keller, as was spotlighted in the consummate convention mag BizBash, spins out tunes with his pro dj hat on, at Burger Bar here and, well who knows where else he might rock out.

Meanwhile, check back next Tuesday for, woohoo, chef Keller’s recipe for Maine lobster mac ‘n cheese, a fine showcase of both his playful take on seriously fine food and his unparalleled talent for delivering oh so indulgent dishes.

Click for more information . . . 

Hubert Keller  Mandalay Bay 

“Hubert Keller’s Souvenirs: Stories & Recipes from My Life” on Amazon

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I’ll happily add my vote for Daniel Boulud’s “Daniel: My French Cuisine” as Boulud, Daniel, cookbookone of the Top 10 Cookbooks of 2013 selected by Starchefs.com. As they said in their announcement, “When you put Daniel Boulud’s legacy into a book, it’s going to be big . . . it’s also going to be elegant, inspiring, and challenging—very much like the career of this founding father of modern French gastronomy in America, who came up from the ranks of the traditional brigade to lead his own across an ocean.” Extra perks include preps from Restaurant Daniel and “home Daniel,” plus micro cooking lessons.

Click for more information . . . 

StarChefs   Daniel Boulud 

Daniel Boulud: My French Cuisine” on Amazon

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If you’re going to see the new Britney Spears show, “Piece of Me,” at PlanetStrip House Hollywood, may want to make a night of it with dinner first, carved from ACE {Also Chef Extraordinaire} John Schenk’s menu, at Strip House also at PH, exec chef Dustin Rixey presiding at this location. The red-intensive boudoir vibe sets the tone for a pleasurable repast of great steaks and equally great sides including the ripped potatotes, to then be topped off by the zillion-layer chocolate cake.

Click for more information . . . 

Planet Hollywood  Spears tix  Strip House

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Tune in Tuesday for Chef Keller’s Maine lobster mac & cheese recipe

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