Vintage Eve of Destruction: Making Photographic Memories
The bet was that if I could fit into my wedding gown twenty years from my “start” date Ed wouldn’t shoot me to avoid a costly divorce, he’d marry me a second time around. With my fifteen year anniversary looming this June, my subliminal weight loss tapes (borrowed from Newhall Library of course.) shaved off…
From Cuvaison: Selma’s BBQ Pork Spareribs
Selma Wolfe a new Club Associate to the Cuvaison team and brings many talents to Cuvaison including cooking. She recently shared with us her recipe for BBQ Ribs; it pairs perfectly with some of our favorite wines- Selma’s BBQ Pork Spareribs (serves 5-6) 2 full packs of pork spareribs, about 6 pounds Preheat oven to…
Michael Perlis Report: 32nd Annual Picnic Des Chefs by the Club Culinaire of French Cuisine
The Club Culinaire of French Cuisine [http://www.clubculinaire.us] is a non-profit organization of chefs, wine purveyors and other hospitality professionals. The Club organizes events to support the Concern Foundation, the Childrens Hospital Los Angeles Hope Program and the M.E.G. Foundation in India. One of the annual events is the Picnic Des Chefs which brings together various…
Aperol Recipes: Eve says, “It’s Not just a Spritz!”
At a recent Italian sparking wine tasting, one of the esteemed panelists suggested that Americans ruined Prosecco by turning it into just an ingredient in cocktails like Bellinis. I bit my tongue hard on that one, as it wasn’t until I was in Venice, Italy, that I was introduced to the Aperol Spritz and the…
JOSIAH CITRIN LAUNCHES HAUTE COCKTAILS AT MÉLISSE
Created in Partnership with Consultants Pablo Moix and Steve Livigni, Mélisse Adds Cocktail and Spirits Artistry to Two Michelin Star Dining Mélisse, the celebrated two star Michelin restaurant of Chef Josiah Citrin, is proud to present its impressive program of thirty newly conceived cocktails and highly allocated spirits that have been added to their beverage…
Chef 101 Eve (with lots of help from Eddie) Makes: Filet Steak Diane
This recipe, truth be told, has been sitting in my recipe binder for a couple of years…maybe three. I was daunted by it for a few reasons: 1. I took the “Holland America Line Culinary Arts Center, Presented by Food and Wine Magazine” cooking class with Eddie on board a cruise to Alaska. And, if…
Vintage Eve of Destruction: Can I Have…Thoughts for the Pikes and Us All
I read Scott Pike’s emotionally charged letter to the editor (Saturday, March 24, 2001) and couldn’t help myself…the overwhelming feeling to respond overcame reason. (As usual.) His pregnant wife Heather had been told at her sonogram appointment that her baby had been dead for about two weeks. I wouldn’t presume to help them cope with…
4H OF JULY SUMMER COCKTAILS
After celebrating with Dad, it’s time to start thinking about summer cocktails and the 4th of July! For this year’s celebrations, Cointreau and MARTINI have Red, White & Blue drinks that are perfect for outdoor BBQs and poolside sipping. See below for the recipes! Red, White & Blue Bramble 2 parts Cointreau® 1 part…