Tagged: Fun

1920s French-Style Oscars Party

by Aida Mollenkamp —

Aida Mollenkamp Oscars Viewing Party

Today was très amusant! I woke up to throw together a 1920s French-themed party and share it with my friends on Access Hollywood Live. Seeing as I’ve been working with Moet & Chandon a French-ified party seemed parfait. So, I donned my best 1920s makeup, decorated with a mix of modern metallics and vintage glasses, and assembled an assortment of finger foods with classic French flavors.

Here’s a few tips I passed on, a menu inspired by classic French foods, and a few behind-the-scenes snapshots of  the food I prepared.
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TasteMakers: Dave Caldiero

by Aida Mollenkamp —

Dave Caldiero portrait

Having spent the last few weeks in Hawaii, it only seemed appropriate to spotlight a Hawaii-based food person as this month’s TasteMaker. Dave Caldiero immediately came to mind not only because he’s a friend, but also because he’s at the front lines of the local, organic, sustainable food movement in Hawaii.

Dave is a native New Yorker and his cooking reflects both where he’s from and where he’s been. As the chef de cuisine at Town, a restaurant started by chef-owner Ed Kenney, Dave has embraced the flavors and ingredients of Hawaii while paying homage to his Italian-American upbringing. The crew at Town has been so successful in creating seasonal, local food that they have become synonymous (along with sister restaurant, Downtown) with Hawaii’s local food movement. As the next generation of chefs bring a new voice to food in Hawaii, Dave and Ed continue to lead with their mantra: “Local first, organic whenever possible, with Aloha always.”

Here’s a bit about Dave and what makes him tick; and be sure to check back tomorrow, when Dave shares his top ten essential kitchen tools.


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Mashed White Beans and Cauliflower with Leeks

by Aida Mollenkamp —

Aida Mollenkamp Easy Healthy Dinner Recipe White Bean and Cauliflower Mash

Mashed potatoes are the foundation of the Thanksgiving meal but they’re nutritionally lacking so, for my The Biggest Loser Thanksgiving menu, I decided to makeover mash. By using steamed cauliflower and white beans, I crafted a vegan take on mashed potatoes that has fewer calories, fat, and more fiber than the original. The key to the flavor here is the leeks and the chives so don’t skimp on either and know that the longer you cook the leeks, the deeper, more caramelized the flavor will be.


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