Entries tagged with: cooking
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Bacon wrapped jalapenos, homemade golden brown sugar and the refreshing Cilantro Lime Tequila Spritzer are all part of this week’s roundup from Tasteologie and Liqurious. To find out more about each delectable post, click on its individual image.
The anatomy of a good grilled cheese, homemade mint chocolate bars and a sip of cherry moon, are all part of this week’s roundup from Tasteologie and Liqurious. To find out more about each delectable post, click on its individual image.
The latest from our London-based editor, Justine Aw.
This evening I had the pleasure of attending “A Culinary Odyssey” with Bompas & Parr and KitchenAid to celebrate the launch of the new KitchenAid 6.9L Artisan Stand Mixer. The event was filled with science fiction inspired cocktails from the Experimental Cocktail Club (ECC), Kubrick inspired sets created by designer and prop stylist Rhea Thierstein, a levitating food device from Poietic Studio and futuristic menu created by Andrew Stellitano. Bioluminescent lollipops, a rum cola cloud chamber and cricket pasta were only a few of the incredible offerings. See lots of photos on the next page!
Just in from our Tasteologie editor, Jackson Stakeman, he got a taste of Kitchit, the new bespoke chef service that just expanded to Los Angeles (from SF) today. Here’s what he learned (and ate!)…
I’ve learned some things recently… dinner parties are hard. Eating and hanging out with friends is easy. The view off the roof of a condominium on Ocean Ave in Santa Monica is amazing. Especially at sunset. Having a Top Chef All Star (in this case, Marcel Vigneron) prepare you and your friends a private dinner is even more so. Kitchit, a new company which offers new ways of connecting diners with chefs, has just reached Los Angeles. They invited me up to the roof for a little get together in order to have a taste and to take a peak at what they’ve been up to.
Kitchit uses the power of the internet to illuminate the often murky world of catering and private chefs. It offers an alternative to socialite word of mouth, sketchy business cards, and random internet searches. Hosts can select from a wide variety of chefs, including some well known culinary celebrities, and book a private dinner as if they were ordering it off the internet… which they are. You can even use the site to split the bill amongst your guests. Take a peek at the adventure through pictures on the next page…
Bouncing jello shots, party balloon pastry pops and succulent roasted pork belly sandwiches are all part of this week’s mouthwatering roundup from Tasteologie and Liqurious. To find out more about each delicacy, click on its individual image.
This post is coming to you from MiO. Change your water. Change your day. What do you want to change?
Our Tasteologie editor, Jackson, took on the challenge of shaking the usual up to mix and match unexpected tastes for a surprisingly delicious experiment this weekend! Here are his results!
My favorite thing about food, apart from its uncanny ability to keep me alive, is its flexibility. Flavors, textures, ingredients, regions… can all swivel about and inject new life or old comfort into just about anything. Growing up, some of my favorite meals came from visiting relatives down in North Carolina. The flavors of soul food and bbq just make me smile. Other friends have some of the same warm fuzzy feelings of family and home associated with Jewish food during the holidays. Combining the two together seemed like something we had to do.
We’d been playing around with smokers lately and I was keen to put one back to work. Inspiration came in the form of the wonderful smoked applesauce from The Gorbals in downtown LA. On a lazy Sunday afternoon the course became clear… sweet potato latkes with a smoked apple sauce. See the process on the next page…