When Pigs Fly
This is my London chef assistant, Kathy who helped cook and style for the Vanilla Table photo shoot. I thanked her with a gift of a Chefwear apron, “when pigs fly”. Kathy says, “it is by far her favourite apron and most complemented”!
Sausal – El Segundo
Sunday tasting for soon to open restaurant Sausal near LAX. Chef Anne began with a scrumptious artisan salad, homemade hominy and irresistible short ribs. Natasha finished the afternoon with Frozen Chocolate Soufflés and Fresh Raspberry Empanadas. Anne, Chef Terry Buzzard and Natasha, three happy gals celebrate with Sausal co-partners Sorin Costache and Joseph Suceveanu. Sausal – Nuevo rancho cuisine
Amazing fruit and veg art
Just love this! I think it beats an aquarium anytime.
Amber Locke creates intricate designs by photographing fruit and vegetables arranged on a sheet. “It started with a picture posted on Instagram of her weekly groceries last year, but now Amber Locke is being commissioned to create her 'veg art' by the likes of Jamie Oliver and Android.” Read more here and share with friends mad on photographing their veges! Amazing fruit and veg art
Melisse Restaurant
Melisse Restaurant in Santa Monica, is truly an extraordinary and elegant dining adventure! Chef/Owner, Josiah Citrin and Chef de Cuisine, Ken Takayama artistically combine ingredients, flavors and textures in a most spectacular manner. The food is divine and the presentation is exquisite. Pictured here are just two offerings that contain Heilala Vanilla beans. We are more than impressed with what they have created and extremely flattered to have our vanilla beans become a part of something so grand! Melisse Restaurant
Pineapple Souffle and Coconut Sorbet and house made vanilla yogurt with the most delicious fruit combination.
Heilala Vanilla USA
HOT OFF THE PRESS - The top 5 Trends spotted at the 2015 Specialty Food Association Winter Show in San Francisco are in - looks like Vanilla is one of the 5, with emphasis on varietals. As you can imagine that makes us Heilala Vanilla thrilled! Vanilla Bean Cheddar Cheese - yes please!! Specialty Food
After 5 Years of Work, Redbird Finally Takes Flight
Neal and Amy Knoll Fraser together run Redbird, the restaurant in the rectory of the former St. Vibiana Cathedral. It has been five years in the making. It’s been quite the journey for Neal and Amy Fraser, who made a pact 17 years ago to one day live in Downtown. The Silver Lake residents haven’t done so yet. For now, a beautiful new restaurant in a cardinal’s old home will have to do. Brilliant and cheers to you Neal Fraser.
DOWNTOWN LOS ANGELES - Once upon a time, a Catholic cardinal lived and worked out of the tidy concrete rectory adjacent to the St. Vibiana cathedral at Second and Main streets. If only he could see his old home today, transformed... Read more
Pic’s Peanut Butter
SOMETHING NEW.
Pic’s really good peanut butter
What's new about this, you may ask. It's the same old smooth peanut butter, With no salt. Like you probably bought by accident once. NO MORE! That smart White band around the lid tells you there’s no salt in this one. Soon you will find that same white band around the no salt crunchy as well....
25 New Restaurants to Try Around Los Angeles
It's a new year (hello, 2015!), and the eternal question remains the same: where should we eat tonight? We're here to help answer that with a roundup of new and notable openings around LA over the last month, from Downtown LA to Burbank. Read more
Tui Bird Elixir
A New Zealand recipe for Tui Bird Elixir: 120g/4 oz sugar, 175ml/6fl oz hot water, 280ml/10 fl oz cold water. Add sugar to bowl, boil kettle and pour hot water over sugar. Stir to dissolve. Add cold water and place bowl inside a bright red or hot pink bowl. Wait patiently, Tuis will approach cautiously at first then word gets round the bird neighborhood and they will be singing and positioning themselves to land, have a few dips and race away chasing each other through the Manuka trees!
