Entries tagged with: food
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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…
Cupcakes are wonderful. While they have perhaps become a little over exposed in the last few years, they are certainly still a tasty treat. There are so many different kinds, different cakes, different frostings… it seems like there is one for every mood. Sprinkles has upped the ante by providing cupcakes for when you are feeling anti-social, hungry at 3am, nostalgic for automats, or for when you just want dessert handed to you from a robot with its own twitter handle. Their new Cupcake ATM has certainly captured the imagination of the Internet, Los Angeles, and now me. I too have succumbed to the siren’s call of that winning combination of fat, sugar, and machine. The Sprinkles Cupcake ATM even has its own twitter - @CupcakeATM and facebook. Take a peek at our cupcake adventure on the next page!
Sugar! Sugar! SUGAR! I’ve been on a bit of a sugar high since this mysterious packet of mini packets of sugar samples arrived from Chambre De Sucre and i tore them all open to shoot/taste it for this post. SO much sugar. And it’s all so delicately pretty. Oh, and we also brewed quite a few cups of espresso to try them with. We’ve been buzzing over here.
These sugars from Chambre De Sucre are not just gourmet sugars… “The sugars are handcrafted by one of the oldest family-owned businesses in Japan with the highest quality sugar possible. They are over 270 years old and have provided the Royal Family in Japan with their sugar since the time of the Shogun. Japanese artisans still use traditional methods to create this luxurious sugar for your cup of tea and coffee.” Their about page tells you a heart-warming story of Lisa’s past and what these sugars mean to her through her childhood experiences in Japan. They are the first to import these sugars to the US! The assortment of sugar options are mind blowing as you browse their site, and the packaging looks beautiful for gifting as well… on the next page you can see close ups of the many little samples sent over as we tried our way through them!
This post is coming to you from MiO. Change your water. Change your day. What do you want to change?
Our Tasteologie editor, Jackson, found a Peanut Butter & Jelly that is unlike any other… and most definitely not what you’d picture at first… here’s what he discovered!
We have seen countless variations on peanut butter and jelly, but it has never looked like this. This playful and sophisticated turn on an old favorite was concocted by pastry Chef Santanna Salas in the new Pasadena location of Haven Gastropub. Originally knowing only that she wanted to do something with peanuts, she transformed the childhood standard into a modern dessert. Its flavors are instantly recognizable but the textures and plating are all cleverly interpreted. I got to chat a bit with the chef and go back into the kitchen to see how they make peanut butter and jelly Haven style.
What is it about artisan goods being beautifully packaged and displayed? On a quick run over to brentwood country mart to get green juice and amazing tacos… got drawn in by the adorable glow of awesomely labeled goodies at the Farmshop’s Artisan Market, and then went iPhone crazy (being camera-less at the time) while shopping through it for grilling meat, wine, TENNESSEE WHISKEY ICE CREAM, and fresh peanut butter cookie dough… it was all so pretty and filled with inspiring packaging/label design i had to share… shop with us on the next page!
It’s not everyday that you wake up to a doorstep with a basket of cucumbers, roses, and gin. Hendrick’s Gin of course… they are calling it “a most unusual bouquet for a most unusual occasion” as “The World’s Most Peculiar Gin Makes Fitting Arrangements to Celebrate Leap Day”… to celebrate the rare 29th of February, they’ve sent a fun arrangement of roses and cucumbers and the recipe for a Scarlet Petticoat! Take a peek at it all 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…
Exploring the culinary side of LA ~ our Tasteologie editor, Jackson, had a fun chat with Chef Andre Guerrero about their variety of speciality grilled cheeses and beer director Ryan Sweeney about their Belgian brews over at Little Bear. Here’s a look at his latest adventure:
I love grilled cheese. It is the combination of two of humankind’s oldest food products. As it is about ten thousand years old… we’ve had lots of practice in eating and making this comfort food staple. Little Bear, a new bar in downtown L.A., offers a quartet of interesting grilled cheeses to go along with its amazingly well curated selection of Belgian Beer. It is a fantastic addition to Los Angeles’s Arts District and fits into the growing local network of lofts, artists, artisans, film shoots, factories, and restaurants. Little Bear brings nuance and great attention to detail raising otherwise straight forward food and beer into a warm comforting embrace. I couldn’t resist sampling their entire grilled cheese lineup! See more pics on the next page!
What is it about Japanese Kit Kats that are just THAT much more delicious ~ and beautifully packaged ~ and the dark chocolatiness is amazing too… Gave in to this at the Mitsuwa last night and it was too delicious and cute not to share. It looks like you can even add your own messages on the pack of the individually wrapped pairs that are nestled within the matte/gloss mixed outer box. One if particularly twitter looking… take a peek on the next page!
Over the summer, our friend’s at Chandelier Creative had an awesome Surf Shack in Montauk… and around the surf shack, they also have beehives filled with 20,000 honeybees! Well, come new years, a fun jar of honey arrived (part of their 75 limited edition bottles)~ “Our Chandelier bees will each have flown over 500 miles: feeding in gardens from the McMansions in the Hamptons to the surf-side gardens. Our queen bees kept a loving eye over all their devoted workers ensuring they made the best honey possible. So from our hive to yours, we wish you a sweet 2012.” What a fun way to ring in 2012… take a peek at last summer and an unboxing of this playfully delicious honey on the next page!
On silly random impulse buys, these quarter/euro sized button steak thermometers were too cute. They worked just as expected, needle moving once they started to get hot… and had a perfect medium rare deliciousness for lunch. They are just adorable ~ so see a few more silly pics of them on the next page! Tempting to make new images for them with fun icons…
Les Merveilleuses De Ladurée is coming according to Fashion Press ~ yes. That Ladurée. The famous french macaron maker is branching out in to cosmetics. These will only be available in Japan, and are in collaboration with Albion Cosmetics ~ the collection will include blushes, foundations, and lip colors inspired by their sweets. Take a peek at the upcoming collection on the next page!
I’m not sure which part is more fun right now ~ the idea of a Pancake Plate (where, of course, the syrup flows down the slope into its special syrup reservoir to avoid over soaked pancakes!) or the Pirate Chef logo by John Wye, who designed the pancake plates. I could have used these when tackling these pigs in a blanket at the Pancake Pantry last week ~ they ended up a delicious soggy mess when i was slow with consuming them! Love that these are an UncommonGoods exclusive ~ bummer that there aren’t any with the Pirate Chef logo on them ~ see more details (and other pirate chef goodness) on the next page!