Each week we share what we loved most on Pinterest — these are our 5 favorite pins from the week 04/13/14 – it’s spring break!
Continue Reading: Our Five Favorite Pins Of The Week // Spring Break! →
With these Rum and Ginger Beer Floats I took ingredients for a Dark ‘n’ Stormy, floated it, and added a little salt to recreate a summer day at the beach.
Continue Reading: Red, and White, and Stripes All Over: Rum and Ginger Beer Floats →
A round up and video of my trip to Hawaii for two birthdays and a wedding.
Continue Reading: Getaway: Hawaii →
A round up of my trip to San Diego for the 1st ever San Diego Surf Film Festival.
Continue Reading: Getaway: San Diego →
A simple, dairy-free recipe for spicy, sweet curry coconut ice cream topped with salty-sweet toasted cashews.
Continue Reading: Coconut-Curry Ice Cream with Honey-Salted Cashews →
To Do List: March 2012 — A few finds and new favorites that have caught my interest in the last month.
Continue Reading: To Do List: March 2012 →
You didn’t think I’d let St. Pat’s pass me by without at least a mention of a cocktail, did you?
Continue Reading: Happy Hour: Cucumber-Basil Gimlet Cocktail →
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.
Continue Reading: 1920s French-Style Oscars Party →
Yes, that is me flying around in a cork-shaped hot air balloon with a full magnum of Moët & Chandon. How did this come to be, you ask?
Continue Reading: Up, Up, and Away →
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.
Continue Reading: TasteMakers: Dave Caldiero →