FOOD FASHIONISTA

Saks Fifth Avenue & St Vincent Meals on Wheels - Beverly Hills

Last night, legendary retailer Saks Fifth Avenue, Beverly Hills, teamed up with St. Vincent Meals on Wheels and Miss Lilly’s Trading Company for a festive gathering filled with food, friends and a store full of the most exquisite beauty and fashion. The evening started off with a celebratory VIP reception featuring culinary temptations prepared by several Los Angeles chefs including Mark Gold of Eva, Alex Becker of Nobu, and Michael Fiorelli of mar’sel at Terranea Resort in Palos Verdes. They, along with nearly 40 other L.A. chefs are featured in the recently released Cart For A Cause Cookbook, whose sales benefit St. Vincent Meals on Wheels. 

                   Cart for a Cause Cookbook - the perfect gift!

    Lettuce Wraps by Chef Alex Becker of Nobu, West Hollywood

I was honored to be an official Saks Fifth Avenue guest blogger, and although I was completely in my happy place...shopping couture, sipping cocktails, sharing conversation and sampling cuisine, what made the evening all the more sweet and special, was that it was to support two extremely important causes that I greatly believe in. During the event, Saks donated a portion of its proceeds to St. Vincent Meals on Wheels, the country’s largest, privately funded senior nutrition program, as well as to Miss Lilly’s Trading Company for their pet program, which provides much-needed food for seniors’ pets.

                 FENDI Python Peep Toes at SAKS

Pisco Porton w/Serrano Chili, Grand Marnier, Star Anise, Pineapple

                         Chef Mark Gold's Tofu with Caviar

Guests were treated to hypnotic, hip-shaking DJ beats and specialty holiday cocktails by Pisco Portón, alongside a coterie of fanciful “specialists,” including a lipstick reader, glitter tattoo artist, a renowned psychic and more.  Miss Lilly’s Trading Company also offered their beautiful cookie gift tins as well as their exclusive polo and tennis shirts, just for this special evening. Junk Food Clothing was also in attendance with the first ever QR code t-shirt which supports feeding with fashion.

       Christina Rushing (Saks), Chef Mark Gold, Mika Takeuchi

                              Bonnie Star Jewely at SAKS

“We’re passionate about supporting St. Vincent Meals on Wheels and the vital work they do on behalf of the hungry and homebound in our community. The partnership between Saks and St. Vincent Meals on Wheels underscores the message that during this celebratory time of year, people have the opportunity to be generous while enjoying their holiday shopping, stated Saks Fifth Avenue Vice President, General Manager John Cruz.

                        Foie Gras Macarons by Chef Michael Fiorelli

                      Fashion for a Great Cause - The Best!

                      Jimmy Choo iPad Case at SAKS - Drool!

“We are delighted to partner again with Saks to address senior hunger, proving once more that Fashion Feeds. We're also very grateful for the support of the Cart For A Cause Cookbook chefs during this season of giving and celebration and thrilled to have some of them join us at Saks,” noted St. Vincent Meals on Wheels Foundation Executive Director Daryl Twerdahl.

I say cheers and a very happy holiday season to that!

Even if you couldn't be there in person, you could still join the conversation, by supporting your local Meals on Wheels, or by purchasing a Cart for a Cause Cookbook.

 

For more Saks Fifth Avenue, St. Vincent Meals on Wheels event photos (which I'll be adding later today), visit our Food Fashionista Facebook Page.

 

More info on the generous people involved:

St. Vincent Meals On Wheels, the largest privately-funded organization of its kind in the country, serves over 4,700 meals a day, 365 days a year. The meals are prepared daily in the 16,000 square foot, state-of-the-art kitchen located at the Saint Vincent Medical Center Campus.  Annually, over 1.1 million meals are prepared and delivered to people in Los Angeles, including homebound senior citizens, disabled and terminally ill patients and homeless adults and children.

Miss Lilly’s Trading Company merges founder Bebe Flynn’s passions for baking, animal rights advocacy and entrepreneurism.  Bebe learned while volunteering with St. Vincent Meals on Wheels that 80% of seniors who own pets share their meals with them, often feeding their pets before themselves.  A portion of Miss Lilly's proceeds provides seniors with food for their pets. Miss Lilly herself is a King Charles Spaniel mix, whom Bebe rescued and loves so much that she decided to name her company after her. In addition to Saks Fifth Avenue, Miss Lilly’s cookies are available at Whole Foods and Bristol Farms, among other upscale retailers. Miss Lilly's also sponsors polo teams and their polo and tennis shirts will be on sale at SAKS in limited quantities. 

Saks Fifth Avenue, one of the world's preeminent specialty retailers, is renowned for its superlative American and international designer collections, its expertly edited assortment of handbags, shoes, jewelry, cosmetics and gifts, and the first-rate fashion expertise and exemplary client service of its Associates.  Today, Saks operates 46 full-line stores in 22 states, 5 licensed stores in the Middle East and 2 licensed stores in Mexico City, 57 Saks Fifth Avenue OFF 5TH stores and saks.com, the company's online store.

Happy 75th Birthday, Golden Gate Bridge - Love, Food Fashionista

         Taken with Instagram - Golden sky, Golden Gate Bridge

This was a special weekend in San Francisco. It was our crimson icon's 75th Birthday. With a fireworks show that rivaled the most spectacular that many have witnessed in their entire lives, SF went all out for this memorable celebration.

We didn't really do her justice, but my dining companion made this tuna tartare dedication during our dinner at Bourbon Steak. Served using ahi tuna, this classic Mina dish is prepared with pine nuts, mint, sesame oil, and scotch bonnet pepper.

              We loved the GG Bridge so much, that we ate her.

Happy Birthday, Golden Gate. Thank you so much for being a reliable, sturdy neighbor all these years. You've trail blazed my ventures to the Wine Country and Marin year after year, and no matter how many times we've met, I've remained in constant awe of your beauty and stature.

With love and gratitude,

Food Fashionista

Portobello Burger Goodness at Barney's Gourmet Burgers - California

My friend was craving a Cheeseburger. I was craving vegetables. We were in the East Bay.

What better way to meet in the middle than a visit to Barney's Gourmet Burgers. He got his spicy chipotle burger special. I got this GIANT montrosity of a vegetarian burger.

Although service was a bit wonky, I did enjoy snapping pics and shortly thereafter, consuming this meaty fungi sandwich all to myself. If you are wondering how it was done, I cut it in half and squished it down. Yes, it did ooze out of the bun, but that's okay. That's what the knife and fork were there for. Splashes of tabasco and squirts of ketchup kept it extra tangy.

Barney's Gourmet Burgers

 on Instagram

 

Cochon 555 - Central Kitchen & Salumeria's Winning Dessert

Here's a photo I instagrammed from this past Sunday's Cochon 555 competition. Was this the dish that put Central Kitchen & Salumeria's Thomas McNaughton ahead of the pack to win the title of Prince of Pork, San Francisco? The swiney s'more consisted of Graham cracker, lard caramel, belly marshmallow and dark chocolate. It was a sensationally sweet oinkgasm in your mouth. Yes, I did just say that.

This pic has already inspired passion. Food Network's Manouschka Guerrier shared it with her fans stating, "This is thee single greatest thing I have EVER seen in my ENTIRE life! If you eat this what else is left to live for?!?! I'd die happy. I can't stop salivating at this ♥" In addition, the fine folks at Central Kitchen & Salumeria themselves have also shared it on their Facebook wall. 

More Cochon 555 San Francisco 2012 photos to be added soon...

Local Cafe - Good Food, Good Vibe, Good Community - Oakland

       Roasted Chicken w/pine nut cranberry panzanella, garlic chips, arugula

Since opening last August, Local Cafe has become a popular, family-friendly, go-to spot for brunch and lunch on Piedmont Avenue. Evident by the consistent, loyal following packing the 30-seat restaurant week after week, Local Cafe has now decided to open its doors for an afternoon happy hour and weekend dinner service. We think that's a smart idea.

                Chilled blended spinach soup w/lemon foam

Started by first-time business owner, Megan Burke, this creative home cook, occasional caterer and insatiable restaurant-goer had a dream and passion of opening up a "welcoming, non-pretentious neighborhood gathering place with honest, nurturing food." One visit to Local Cafe, and you'll feel the vibe of the close-knit staff with a focus on community. The community effort was very vital to the success of Burke's vision and she "wanted to give people work that hadn't worked in a while". As a mother of two young girls, Burke envisioned a "good place with good food where kids can get loose." And speaking of kids, there's a chalkboard in the middle of the dining space where everyone can doodle and explore their creativity. Proving that talent starts at a young age in this family, the contemporary paintings adorning the walls are the works of Burke's 10-year old daughter, Natalie.

      Little gem salad w/apple, walnuts, black river blue cheese

Now on to the food. The kitchen, from day one has been run by Executive Chef Jhon Gomez (Oliveto, A Cote') and Consulting Chef Colin Etezadi (Boot & Shoe Service, Camino, Pizzaiolo). From jams and pastries, to cheeses and wines, you'll find the persistent use of local purveyors (Inna Jam, Straus Family Creamery, Graffeo Coffee, Queen of Sheba Honey Farms, Donkey & Goat Wines, Tara's Organic Ice Cream) on the Local Cafe menu. Gomez has already built a fan base for his delectable daytime dishes such as the B.L.A. Sandwich with apple smoked bacon, lettuce, pickled shallots, and avocado ($9) and his Eggs Benedict with parma prosciutto and savoy spinach ($10). And starting just this past weekend, he debuted his dinner service.

            Crispy pan-seared halibut, fava puree, dandelion greens

Expect to find a consistent, seasonally-inspired menu with a few daily specials. Local Cafe understands that customers fall in love with particular dishes and come back for their favorites. I can appreciate that. There's nothing like craving a dish you just tried, only to find out that you will never be able to order it again. Dinner items will include comforting, affordable plates such as the Pork and Beef Meatballs with crostini and red sauce ($11), Salads ($8-12) and entrees including a crispy Half-Roasted Chicken with seasonal vegetables ($15), and a Flat Iron Steak with grilled aspragus, celery root mash, and garlic drizzle ($16). 

   Chef Jhon Gomez cranking out high-quality goods in his modest kitchen

A California-centric wine list, and beer by the bottle from several local breweries (Linden Street, Sudwerk, Bear Republic Breweries) were chosen to pair well with the food. If you are in need, the staff will be happy to suggest items or pairings. There's also a walk-up counter for those looking for food on the go. Wherever you may be visiting from, a visit to Local Cafe' will have you too feeling just like one of their preferred locals.

 
        Starter Bakery chocolate tartlettes w/strawberries & crushed hazelnuts

Local Cafe

4395 Piedmont Ave
(between Brandon St & Pleasant Valley Ave)
Oakland, CA 94611

(510) 922-8249

 

 

Pastry Chef Juan Contreras' Creations at Atelier Crenn - San Francisco

                    Cooking with Elements of Coal and Ash

Many are familiar with Atelier Crenn Executive Chef Dominique Crenn, but do you know the man who is creating the sweet grand finale? Talented, soft-spoken and an artist in his own right, Pastry Chef Juan Contreras is creating modernist desserts to complement Chef Crenn's savory works of art. His dishes have been so well-received, that the restaurant recently began offering a five-course dessert tasting menu ($55). The one-star Michelin Atelier Crenn has now been open for a year and a half, and with time, Contreras' creativity and experimentation has become more unexpected and enticing.

       Eggplant with Chai spices, lemon, cashew, smoked wood

Like Chef Crenn, many of Contreras' dishes are inspirational representations of natural elements. Who would ever imagine consuming something that mirrored charcoal and ash? Contreras did and he agrees with our sentiment stating that, "rarely are the colors of black, grey and white used in a dessert, due to its unappealing nature. When presented thru the medium of a hot element such as a grill and smoke, the guest can make a connection."

Dining at Atelier Crenn is non-typical. Guests who dine here aren't going for a steak atop a mound of potatoes with a side of aspragus. This is a sensory experience that will evoke a whimsical, and fresh involvement of your taste buds. Familiar items will be prepared in ways you've never tasted. For the Elements of Coal and Ash dessert, Contreras includes eggplant. He tells us, " I wanted to implement eggplant, which botanically is a fruit, based on its seed. It is normally treated in a savory application because it would naturally blend well with Indian flavors since I normally consume it that way." The dessert is braised in chai spices and finished with Japanese binchotan coal and caramelized honey to make it resemble a piece of charcoal. Contreras echos the flavors in a shortbread crumble that has the spices blended into the butter, giving it an aromatic spicy finish. For a nutty perspective, cashews are roasted, smoked and made into an ice cream that allow air absorption so that when frozen, it resembles a block of ember ash. To contrast the spice and cut through the sweetness, lemon juice is dehydrated as a meringue to not only provide texture but cleanse.

Atelier Crenn is known for its tableside finishing touches, and the Elements of Coal and Ash dessert is no exception. Pastry Chef Contreras and team sprinkle a mint frozen ash that soothes and mellows the flavors. Before the guest consumes, they pour an aromatic broth of smoked wood into the vessel to capture the essence of burning. Don't say we didn't tell you this was an an adventure.

 

And if the above weren't impressive enough, Pastry Chef Contreras has just this week unveiled a new dessert to his repertoire. The "Beet" recreation (above) consists of Sheep's milk yogurt, mandarin, chocolate and oats. And yes, everything is edible including the "beet" and its stem. It's prepared with a beet sorbet and caramelized chocolate, while the farm leaf is edible.

 

Atelier Crenn

3127 Fillmore St
(between Filbert St & Pixley St)
San Francisco, CA 94123
(415) 440-0460

Specialty's Vegetarian Sandwich - San Francisco

Ask and you shall receive. A pepperoncini request, turned into a full-on pepperoncini sandwich at Specialty's Cafe & Bakery in San Francisco. Lately, this is one of my preferred lunch spots to grab a vegetarian sandwich on the go. At a mere $6.79, the portion is generous and the price is unbeatable. I got it on whole wheat with avocado, mushrooms, fresh lettuce, tomato, onion, pickle, italian vinaigrette, black pepper, bell peppers, cucumber, sprouts, stone ground mustard, ranch, mayo, provolone, and yes...pepperoncini.  

I ordered mine with cheese and mayo, but if you want it strictly vegetarian, you can ask for yours without the dairy.

Specialty's Cafe & Bakery

Yoku Moku Cookies - a Food Fashionista Favorite

Since I was a young girl in Japan, I loved my Yoku Moku. A light, buttery cookie - each individually wrapped like a dainty sweet omiyage (gift). This lovely confection comes in the popular cigar shape, in addition to flat with a chocolate filling. After finishing the cookies, I would always keep the tin to store collectibles including jewelry or stationary.

Yoku Moku is a gift that will be loved by all. It won't ever be a re-gift...unless it's an entirely new tin all for yourself.

Available at Saks, Neimans, Bergdorfs, Shirokiya (Hawaii) & of course at Yoku Moku boutiques in Japan.

I Heart Miso Soup

Who knew green onions could be so sweet. Miso soup love at Sanraku.

R & G Lounge Baked Cod - San Francisco

There are very few dishes that command an "ooh...ahh..." from everyone at a 10-seat table. Well, that's exactly what the baked cod at R & G lounge did on a recent evening in San Francisco's Chinatown. What first struck me was the generous portion, with the caramelized exterior which somewhat resembled the hue and shape of a ham. Incredibly buttery, this melt-in-your mouth fish goes absolutely perfect with a bowl of steamed rice and fresh bok choy.

R & G is a favorite among local chefs and one visit later, you will see why.

R & G Lounge

631 Kearny St
San Francisco, CA 94108
(415) 982-7877

Bi-Rite Creamery's "Sweet Cream and Sugar Cones" Cookbook Launch - San Francisco

 

Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde along with co-author Dabney Gough hosted an intimate launch party for their just-released cookbook, Sweet Cream and Sugar Cones at 18 Reasons in San Francisco's Mission District. Friends, family and ice cream lovers came to celebrate both the guide and the chance to now create 90 of Bi-Rite's unique and wonderful flavors in their own home kitchens. Delectable cuisine, creative cocktails and mini Bi-Rite sugar cones kept guests smiling all night long.

"Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line)".

Here are some sweet pics from the launch party:

    Kris Hoogerhyde, Aaron Wehner, Anne Walker, Sam Mogannam

             Honey Lavender & Salted Caramel mini Bi-Rite Cones

 

                   Jamon Serrano Rolls w/Grilled Asparagus

                          Enjoying her Bi-Rite Ice Cream

     Endive Spears w/fig & olive tapenade, Pt. Reyes blue cheese, toasted walnuts

Buy Sweet Cream and Sugar Cones on Amazon HERE