In this week’s Brand X Holiday Gift Guide, we sought the help of Kevin West, writer of Saving the Season, who shared a recipe for preserved pears, peppercorns and lemon.
There's a printable label to customize your preserved present, too.
Recipe after the jump:
This Thanksgiving, binge eaters and drinkers can kill two birds with one stone. O'Casey's Tavern in Manhattan is unveiling their 100-proof turkey today, serendipitously in sync with the Heath section's cover story on the psychology behind binge eating, which researchers have found has strong biochemical resemblance to alcoholism and addiction.
As if tryptophan wasn't enough of an intoxicant, O'Casey's turkey is marinated in 100-proof Georgi vodka, along with peach, raspberry, cherry and apple flavored vodkas for 72 hours. According to a story in the New York Post, the bird will contain one ounce of alcohol per bite. The cost of the bender ($29.95) includes vodka-infused gravy, stuffing, sweet potatoes, and a taxi ride home (a vomitorium, however, is not included).
For those aiming to abstain this holiday season, there's the recently released Jones Tofurkey and Gravy Soda, a vegan and non-alcoholic alternative.
-- Krista Simmons
Photo credit: Karl O'Connor
There comes a point at which a viewer has to wonder, "Could this possibly get any better?" Last night, the chefs were presented with the Bocuse d'Or challenge, inspired by the most prestigious culinary competition in the world. One of the esteemed guest judges was none other than America's most influential chef, Thomas Keller, who sat alongside Jerome Bocuse, who is now the head of the organization. Top Chef has also had the legendary Joel Robuchon, the record holder of the most Michelin stars, as a judge this season, along with slew of other world-class chefs and culinary moguls.
They've also cast the ultimate rivalry: two brothers pitted against each other, one who has a Michelin star and has opened what some say is the one of the most influential restaurants in Los Angeles this year (Michael), and the other who served as executive chef at the three-star Michelin Charlie Palmer for nine years and now owns his own restaurant. What are you going to do for season 7? Cast a divorced couple? (I nominate Mark Peel and Nancy Silverton. Now that would be good television!)
Rick Bayless, winner of "Top Chef Masters" and host of "Mexico: One Plate at a Time," was spotted dining at some of L.A.'s upscale Mexican eateries last week. We got so excited at the thought he might be casing the area for a future outpost of Topolobampo or Frontera Grill that we had to give him a call.
Unfortunately, Bayless responded that, "No, I can't. I'm such a bad commuter." (L.A. is definitely not the city for him in that case.) "I have three restaurants and they are all next door to each other. ...There's nothing in the works. "
He was actually in town for the World of Flavor Conference in Napa. He then brought his team down to check out what he said was "L.A.'s movement on the creative side of Mexican food."
"When we were filming 'Top Chef Masters,' we were on set for 16 to 18 hours a day. We were sequestered; We didn't get out much," he said. Naturally, he was excited by what he saw going on in our scene.
He did divulge that he'd been asked to return to "Top Chef" as a guest judge and also shared some of his favorite dishes from his two-day whirlwind culinary adventure through L.A.
Some highlights included Provecho's grilled Caesar salad and ceviche; Rivera's beautiful flowered tortillas and cochinita pibil; and the chimichurri steak burrito from Casa, which experienced some growing pains during its first few months on the scene (perhaps the new executive chef, Nick Albrecht, has sorted things out). During their 48 hours they also went to Loteria Grill, AOC and Lucques.
Sounds like Bayless and his gang tackled our city two or three plates at a time.
-- Krista Simmons
Photo: Rick Bayless
Beverly Hills was abuzz Monday night for the much-anticipated opening of Thomas Keller's third outpost of Bouchon. Celebrities and foodies mingled in the palatial dining room, sipping Champagne and sampling charcuterie.
But as is the case with most festivities, the real party was in the kitchen, where guests gathered to see just how Keller's well-oiled machine works. Attendees passed through, picking up small bites and chatting with the Bouchon chefs. There was also a station where guests got a chance to make olive branch baguettes. Julia Louis-Dreyfus (above), quite handy with the scissors, was lucky enough to score a personal lesson from the master himself.
Of course, there were plenty of chocolate bouchons (pictured below) -- along with a pyramid of countless other pastries -- for the nibbling.
More photos after the jump.
On Sunday, swarms of starry-eyed chefs showed up at Tom Colicchio's Craft restaurant to take a stab at becoming the next Top Chef. The Magical Elves production company was doing a double-whammy cattle call, where the pastry chefs auditioned for the first season of "Just Desserts" and the rest auditioned for Season 7 of "Top Chef."
Casting producer Donna Lee says that there have been some big names that have come out in other cities, but her lips are sealed on who. Eater LA reports that chefs from Ivan Kane's Cafe Was and the Dakota were in attendance, but here's a peak at a few of the promising under-the-radar hopefuls we had a chance to speak with:
The "Top Chef" cheftestants were given a breakfast-in-bed room service quick-fire challenge. For the elimination, they were to take inspiration from various hotels along the Strip to create a single dish for 175 people. A look at what sizzled, and what fizzled.
Once in a while, an opportunity to do good, eat well and give back presents itself. This weekend, multitasking karma-seekers can participate in St. Joseph's Center's Culinary Experience for a Cause cooking classes, where they'll learn how to make French pastries from Gourmandise Desserts owner Clemence Gossett.
The funds raised by the classes go directly to the 100% donor-supported St. Joseph's Culinary Training Program, a nonprofit family services organization in Venice. The training program is dedicated to giving low-income, unemployed individuals a chance to make a career in the culinary world.
Pastry chef Gossett will be guiding guests through hands-on training to prep their pancreas for the holiday seeaon. Students will create desserts such as petits fours, mascarpone tortes and both almond-vanilla bean and chocolate-pistachio financiers — little cakes named for the Parisian bankers who historically favored them.
Thankfully, you don't have to be as monetarily situated as a Parisian banker, as the class costs a modest $85 per person or $150 per couple. The sweetest part? You can hand off 50% of the bill to your accountant. The fundraising classes are tax-deductible.
Read the full article on the Brand X blog>>
-- Krista Simmons
Photo: Strawberry tart made by Clemence Gossett. Credit: Courtesy of Gourmandise Desserts.
Gourmands have been known to like the funk of a good Camembert, but drinking out of a shoe? That's stepping across the line.
After stumbling across these Bread Shoes from DaDaDa studios, I began to smell a trend: Footwear designers seem to be steering their creative energy toward foodies. What's next, gladiator sandals with bacon straps?
True, the inside of a fresh baguette is pillowy and soft as an Ugg boot, but are these leavened slippers really meant to be worn? Or eaten with a slathering of, um, toe jam?
Christian Louboutin and Piper Heidsieck say that history is the inspiration behind their stiletto champagne flute collaboration. The shoe was influenced by the age-old Russian tradition of drinking out of the Bulsoi ballerinas' slippers. Their press release states that the practice was then "taken to new levels of excess on the stages of the Moulin Rouge in Belle Époque Paris. The practice evolved, with champagne served from a courtesan’s shoe becoming emblematic of an era when Europe was living life to the fullest."
Today, Louboutin's Hollywood boutique is hosting a party to celebrate the launch of the line, where guests will have their feet bathed in the champagne. (Recession? What recession?)
Baileys Irish Creme is also getting into the game; designers Alejandro Ingelmo, Farylrobin, Rafe, Shree Moni and Vanessa Noel have each partnered with the brand for the Baileys-inspired shoe line, which is set to debut this weekend at a pop-up shop on Robertson Drive.
Is foot fetishism the future of food?
--Krista Simmons
Photo: Bread shoes courtesy of DaDaDa Studios and Christian Louboutin
Piper Heidsieck champagne stilettos courtesy of Peter Lippman
Props to Fabio Viviani for doing a stand-up job as host and moderator on last night's "Top Chef All Star Reunion." Thank goodness he didn't take on the style of Andy Cohen, obnoxious host of Bravo's "Real Housewives" reunions, who is seemingly afflicted by an addiction to Crest White Strips.
There were some classic outtakes and a couple of moments of good drama, but the best part was the announcement of the ballooned-up $500 budget to prepare one course for the communal dinner. Each team, which consisted of two members from each season, was given quite the hunk of dough to put together a single course. Sounds like a foodie fantasy fulfilled to me.
What one course would you put together for 11 guests with $500?
Maybe I'd test out one of the time-consuming dishes from the new Ad Hoc cookbook, since the "All Star" show had no time limitations. Or how about taking a stab at making Joel Robuchon's quail leg stuffed with foie gras with a side of truffle mashed potatoes from L' Atelier (though I probably wouldn't be able to pull it off as well as the Michelin monger himself). That might stack up to a generous $350. I'd spend the rest on a few bottles of killer, reasonably priced bottles of Oregon pinot (under $50), maybe something from Domaine Drouhin or Soter Beacon Hill.
-- Krista Simmons
Photo: Fabio Vibiani. Credit: NBC UMV
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