LEISURE Archives

The Academy Awards® Celebrates 90 years ~ Governors Ball

By 4chionlifestyle | February 24, 2018

Govenors Ball 2018 Oscars 4chion lifestyle — Governors Ball 2018 Oscars®

This year The Academy Awards® is celebrating 90 years. The Governors Ball is pulling out the very best for the years celebrity party. Wolfgang Puck, his 24th year catering this party, and his catering company will bring the best in food, entertainment, and ascetics for the best in the film industry. His goal with each event he caters is, “revolutionized the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal.”

Wolfgang Puck recipe 4chion Lifestyle — Baked Macaroni and Cheese

This year’s menu brings some favorites back and new experiences. His menu is set to meet everyone’s pallet and needs. You can recreate some of the items for your own party click here and here. The menu includes:

Amuse Bouche

Parmesan Bread Sticks
Everything Bagel Pretzel Bite, Scamorza Cream Cheese, Tomato Confit
Aged Vermont Cheddar Cheese
Aged Parmesan Cheese
Candied Spiced Mixed Nuts, Pineapple
Dried Fruit
Apricot Macadamia Nut Lavosh

90th Oscars®, Governors Ball Preview — The Academy’s® Governors Ball will be held in the Ray Dolby Ballroom

Passed Hors d’Oeuvre

Edamame and Black Truffle Pot Stickers (V)
Miyazaki Wagyu Beef Tartare, Puffed Black Rice, Togarashi
* Of the 28,000 Japanese Black cattle handled by JA Miyazaki, only 18,000 meet the criteria to become Miyazaki Wagyu.
Tiny Taro Taco, Spiced Eggplant, Lime Pickle (V)
Smoked Salmon Oscars
Miniature Wagyu Burger with Sharp Cheddar and Remoulade
Signature Pizzas
Spicy Tuna Tartare in Sesame Miso Cones
Crab Stuffed Hibiscus, Lemon, Pomegranate
Explosion of Rhubarb, Thai Flavors (V)

Small Plates

Crispy Brussels Sprouts, Pea Shoots, Mezze Flavors (V)
Frozen Beets, Ginger Milk Curd, Yuzu, Ice Lettuce
Asparagus, Shiro Miso, Watercress, Cherry Tomatoes, Sancho Pepper (V)
White Asparagus Soup, Caviar, Yukon Potato Croutons
Potato Caviar 2.0
Black Truffle Chicken Pot Pie
Winter Truffle Baked Cavatappi and Cheese
Mini Pea and Carrot Ravioli, Black Truffle, Cipollini Onions
Miyazaki Wagyu Beef, Forbidden Black Rice, Crunchy Red Beets, Char Siu Cabbage
Black Bass, Eggplant, Salsa Verde, Teardrop Peppers
Housemade Spinach Campanelle, English Peas, Cipollini Onions, Roasted Tomatoes (V) (V) – Vegan

Raw Bar

Spicy Tuna, California, and Vegetable Rolls
Made-to-Order Nigiri
Scallop Crudo, Blood Orange, Finger Lime, Lovage
Sea Urchin, Egg, Dashi Ikura
Caviar Parfait with 24k Gold
Oysters on the Half Shell
Snow Crab Claws
King Crab Legs
Lobster
Mussels
Clams
Shrimp

Pastries & Chocolate

Caramel-Passion Fruit Oscars Lollipops
Mango-Lime Pate a Fruit with Tajin Pop
Marjolaine Cake Pop
Passion Fruit Meringue Lollipop
Pistachio Raspberry Cookies
Chocolate Chip Cookies
Dark Chocolate Brownies
Coconut Macaroons
Cocktail Inspired Macarons
Negroni-Orange, Campari, Vermouth,
Gin Mojito-Lime, White Rum
Piña Colada-Pineapple, Malibu Rum
Individual Blueberry-Violet Entremets Cake
Vegan Carrot Cupcake with Vegan Cream Cheese
Gianduja Cupcake
Lychee-Rose-Raspberry Tart
Pineapple Upside-Down Verrine
Housemade Chocolate Bonbons
Lemon Cheesecake
Pecan Pie
Raspberry Pate a Fruit, Vanilla Ganache
York Peppermint
Kumquat Pimm’s

Vegan Items (without Gluten)

Chocolate Chip Cookie Sandwich
Coconut Vegan Cupcake
Walnut Chocolate Cookies

Passed Small Desserts

Ruby Chocolate Strawberry and Cream
strawberry-hibiscus mousse, strawberry compote, vanilla sponge,
mascarpone cream, Callebaut Ruby chocolate
*Wolfgang Puck Catering is the first company in the U.S. to utilize and serve this new, fully sustainable, naturally colored, varietal of chocolate
Key Lime Meringue Cheesecake Taco
key lime cheesecake, graham cracker, white chocolate shell, toasted meringue
Mocha Beehive
salted sable Breton, dark chocolate Rocher shell, liquid honey ganache, mocha mascarpone mousse
Tropical Halo-Halo
coconut tapioca pudding, exotic fresh fruits, acai granita

Made to Order

Mille Crepe Cake, Caramel, Chocolate, Raspberry Filling
Cinnamon Sugar Beignets Topped with Caramel
Hibiscus Kombucha Carbonated to Order

The menu is taking a close look at keeping seafood that Seafood Watch compliant and locally sourced ingredients from:

A Casas Farms
Babe Farms
Best Oriental Produce
Chino Valley Ranchers cage free eggs
Coke Farms
County Line Harvest
Fruition Sales
Harry’s Berries
Ocean Mist
Pasturebird Farms
Pudwill Farms
Rising C Ranch specialty citrus
Straus Dairy
Sunkist
Times Produce
Weiser Family Farms

The staff of 300 hundred begins preparing days in advance to serve the large crowd with the best food that remains the same from guest to guest. Just a few of the items used to create this massive menu includes:

1,000 hibiscus flowers
2,600-pound sculpted ice bar
100 pounds Snake River Farms 0/0 Gold Grade New York steak
125 pounds aged Vermont Cheddar cheese
250 pounds Parmesan Reggiano
100 pounds five-year aged white Cheddar
1,500 Yukon gold potatoes
35 pounds winter black truffles from Burgundy
1,000 pounds Pasturebird chicken
3,500 pieces housemade seeded lavash
5 gallons homemade pimento cheese
2,375 housemade pretzel bites
3,500 Fleur de Sel breadsticks
6,000 pieces mini brioche buns
4,500 pieces handmade “agnolotti” ravioli
3,000 pounds of hand-carved ice cubes
2,000 edible flowers

Mark Held, of MARK’S GARDEN®, is the exclusive florist for the 2018 Governors Ball. MARK’S GARDEN® is celebrated for innovative floral designs for large-scale events He will be preparing 5000 succulents with thousands of roses and ranunculus a week in advance. These flowers are from California, Holland, and South America. Keeping with the concept of reduce, reuse, and recycle the succulents and floral arrangements are going to be planted at the Motion Picture Television Fund following the event.

Sequoia Production is overseeing all the details. This company has produced 29 consecutive Governors Balls. The philosophy according to Cheryl Cecchetto is, “People celebrating life, that’s what it’s all about.”

The evening is a celebration that includes extensive cocktails, wine, and champagne. Francis Ford Coppola wine has produced an exclusive wine for the 90th Oscars® celebration. The red wine is a classic Alexander Valley Cabernet with black fruit berries. The white wine is a Chardonnay with aromatic notes of spiced pears, tangerine, honey, and hazelnut brioche. Each label is specific to this celebratory time. You can recreate the cocktails and non-alcoholic with the recipes by clicking the recipes links above and one is at the end of this article. The wine list includes 2014 Archimedes Cabernet Sauvignon. If you are serving this remember to start decanting several hours prior to serving.

There is not a celebration without champagne. This year as in years past it is Piper-Heidsieck that will be flowing throughout the evening. This limited edition is 60% Pinot Noir, 25% Pinot Meunier and 15% Chardonnay. It has notes of almond and fresh hazelnut accompany the precise ascent of bubbles. They will be pouring this at the ceremony as well as the Governors Ball.

The Governors Ball is committed to making sure that is they do not go to waste on memories, celebration, and trash. They are ensuring the following:

Unused prepared food will be recovered to support our local community by Chefs to End Hunger, an organization established to create awareness, educate and offer ways to contribute to end hunger.
Recycle plastics, metals, glass, paper and cardboard.
Floral arrangements will be delivered to and planted at the Motion Picture & Television Fund residential community for the aging.
Use energy efficient LEDs for event lighting.
The plywood used in the design has been and will be repurposed.
Carpet will be recycled into carpet padding.
Service ware is reusable.
All lighting, audio, rigging equipment and furniture are rentals and will be repurposed for future events.
The event production office employs energy-saving practices.

The night is filled with exceptional food, decor, and memories. A few of the stats for the night include:

1,500 guests
Team of 10 maitre d’ staff
850 service and support staff
13,000 glasses for beverages
More than 4 miles of cabling to support
6,000 cocktail forks
Lighting and video prep in ShowPro’s 100% solar powered, carbon-neutral facility.

The night includes The Protagonist, starring Tequila Don Julio Blanco, is the hero of the evening. The inspiration for the cocktail is a refreshing, complex, elegant and celebratory all wrapped up in one beautiful cocktail. The pure essence of the tequila lays the foundation for bright citrus, herbal botanicals and subtle floral notes. Each ingredient plays a special role, painting a complete and balanced picture to be enjoyed responsibly throughout the night.

MIXOLOGIST CHARLES JOLY alcoholic drink Oscars 4Chion Lifestyle — The Trilogy

Here is one last recipe that the celebrities will enjoy this evening:

THE PROTAGONIST

Ingredients:

1 1/2 ounces Tequila Don Julio Blanco

1/2 ounce Pimm’s The Original No. 1 Cup

3/4 ounce Fresh Lemon Juice

1/4 ounce Simple Syrup

2 ounces Tonic Water

Sliced Cucumber and Borage Flowers for Garnish

Preparation:

1. Combine Don Julio Blanco, Pimm’s, lemon juice and simple syrup in a cocktail shaker with ice. Gently shake and roll in tonic water.

2. Pour over fresh ice in a Collins glass.

3. Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.

This evening is one of the most watched and celebrated in the world. Entertaining your own guest is a thrill. We would love to hear about your evening photos from the menu, planning tips, food, decor, and selfies. Please post your Oscar® party photos here using #OscarParty #4ChionStyle. Have a wonderful Oscar® evening!

The 90th Oscars®, hosted by Jimmy Kimmel, will be held on Sunday, March 4, 2018, at the Dolby Theatre® at Hollywood & Highland Center® in Hollywood, and will be televised live on the ABC Television Network at 6:30 p.m. ET/3:30 p.m. PT.

FOLLOW THE ACADEMY® here:

www.oscars.org

www.facebook.com/TheAcademy

www.youtube.com/Oscars

www.twitter.com/TheAcademy

Follow Wolfgang Puck here:

Facebook https://www.facebook.com/wolfgangpuck

Instagram https://www.instagram.com/chefwolfgangpuck/?hl=en

Twitter https://twitter.com/wolfgangpuck

Pinterest https://www.pinterest.com/wolfgangpuck

Connect with Sequioa Productions Here :

Facebook: sequoiaproductions

Instagram: sequoia_productions

YouTube: sequoiaprodevents

Pinterest: sequoiaprod

Wolfgang Puck recipe baked mac and cheese

Party Like the Celebrities at The Oscars® Governors Ball ~ Baked Macaroni and Cheese

By 4chionlifestyle | February 22, 2018

Gathering with friends and families to celebrate the talented filmmakers at your own Oscars® party is thrilling. There is planning the menu, shopping, and creating all the wonderful food. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.

Puck is renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that Seafood Watch compliant and locally sourced ingredients. They are coming from:

Babe Farms
Best Oriental Produce
Chino Valley Ranchers cage free eggs
Coke Farms
County Line Harvest
Fruition Sales
Harry’s Berries
Ocean Mist
Pasturebird Farms
Pudwill Farms
Rising C Ranch specialty citrus
Straus Dairy
Sunkist
Times Produce
Weiser Family Farms

This year’s menu includes his famous Baked Macaroni and Cheese (with truffles). This will include 35 pounds winter black truffles from Burgundy, 100 pounds five-year aged white Cheddar, and 125 pounds aged Vermont Cheddar cheese to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.

Baked Macaroni and Cheese

(recipe courtesy Wolfgang Puck)

Servings: Serves 4

Ingredients:

8 ounces elbow macaroni

6 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 1/2 cups milk

3 tablespoons finely chopped black truffle (optional)

1/2 medium white onion

1 bay leaf

10 ounces sharp aged white Cheddar, shredded

3 ounces Gruyère cheese, shredded

1 ounce freshly grated Parmesan cheese

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch cayenne

2 drops black winter truffle oil (optional)

1 cup fresh brioche or challah bread crumbs

2 tablespoons finely chopped fresh Italian parsley

Thinly sliced fresh black truffles, for garnish (optional)

Steps:

Step One: Preheat oven to 350°F. Bring a large pot of salted water to boil. Add macaroni and cook until al dente, tender but still chewy, about 7 minutes. Drain and transfer to lightly oiled baking pan. Set aside.

Step Two: While macaroni cooks, melt 3 tablespoons butter in a separate pot over low heat. Whisk in flour and cook, stirring constantly, for 4 minutes.

Step Three: Add milk, chopped truffle, onion, and bay leaf to butter-flour mixture. Raise heat slightly and simmer for 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat.

Step Four: Stir in 3/4 of aged Cheddar along with other cheeses. Season with salt, black pepper, cayenne, and truffle oil if desired. Fold in macaroni. Pour into 2-quart casserole. Top with remaining Cheddar.

Step Five: Melt remaining butter in sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of macaroni.

Step Six: Bake for 30 minutes. Remove from oven let stand for about 5 minutes. Top with shaved truffle, if desired, before serving.

MIXOLOGIST CHARLES JOLY alcoholic drink Oscars 4Chion Lifestyle b — The Epliogue

A great drink to serve at your party is The Epilogue. The inspiration is like a great movie, a memorable cocktail menu should be multidimensional. The Epilogue is a blend of decidedly warmer, richer flavors, playing off of the carefully aged notes in Tequila Don Julio Reposado. Hints of coffee, baking spices, anise and mellow oak wrap draw you in. The perfect, broad-shouldered sipper that showcases the versatility of aged tequila.

THE EPILOGUE

Ingredients:

1 1/4 ounces Tequila Don Julio Reposado

1/4 ounce Caffé Amaro

1/4 ounce Cocchi di Torino

Light barspoon of 2:1 Demerara Syrup

Long orange twist and fresh tarragon sprig for garnish

Preparation:

1. Combine all ingredients in a mixing

glass with ice. Stir to chill and dilute.

2. Pour over fresh ice into an Old Fashioned Glass.

3. Garnish with orange twist and a sprig of fresh tarragon.

FOLLOW THE ACADEMY® here:

www.oscars.org

www.facebook.com/TheAcademy

www.youtube.com/Oscars

www.twitter.com/TheAcademy

Follow Wolfgang Puck here:

Facebook https://www.facebook.com/wolfgangpuck

Instagram https://www.instagram.com/chefwolfgangpuck/?hl=en

Twitter https://twitter.com/wolfgangpuck

Pinterest https://www.pinterest.com/wolfgangpuck

CHICKEN POT PIE Wolfgang Oscars 4Chion Lifestyle

Wolfgang Puck’s Oscars’® Governors Ball Recipe ~ Chicken Pot Pie

By 4chionlifestyle | February 22, 2018

Create Chicken Pot Pie just like the celebrities enjoy at Oscar’s® night. There is planning the menu, shopping, and creating all the wonderful dishes. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.

Puck a renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations when our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that is Watch compliant and locally sourced ingredients. They are coming from:

A Casas Farms
Babe Farms
Best Oriental Produce
Chino Valley Ranchers cage free eggs
Coke Farms
County Line Harvest
Fruition Sales
Harry’s Berries
Ocean Mist
Pasturebird Farms
Pudwill Farms
Rising C Ranch specialty citrus
Straus Dairy
Sunkist
Times Produce
Weiser Family Farms

This year’s menu includes his famous Chicken Pot Pie. This will include 1,000 pounds Pasturebird chicken and 100 pounds carrots to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.

CHICKEN POT PIE

(recipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)

Yield: Serves 4

2 pounds boneless, skinless chicken, cut into 1-inch chunks

Salt and freshly ground black pepper to taste

3 tablespoons all-purpose flour

4 tablespoons vegetable oil

4 tablespoons unsalted butter, divided

1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces

1/2 pound organic carrots, peeled and cut into 1/2-inch pieces

1 medium yellow onion, peeled and diced

2 garlic cloves, minced

Pinch of crushed red pepper flakes

1 sprig thyme

1 bay leaf

1 cup white wine

2 cups organic chicken stock

1 cup plus 1 tablespoon heavy cream

1/4 cup dry sherry

1/2 cup shelled or frozen peas

Approximately 1/2 pound frozen puff pastry, defrosted following package instructions

1 cage-free egg

Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of

the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add

the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light

golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the

chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan,

then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2

to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay

leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.

Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits,

and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the

1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the

liquid reduces by about half again and is thick and creamy about 15 minutes. Remove the sprig

of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry. Stir together the butter

and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper.

Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking

dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.

Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With

the tip of a sharp knife cut the pastry into 4 circles that will overhang the rim of the serving

bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will

cover its top, or use one large sheet.

In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg

wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or

baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over

the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry

with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is

bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.

Serve with this great non-alcoholic drink. The inspiration is every great hero needs a faithful sidekick. The drink offers a thoughtful combination of the vibrant hibiscus, fresh citrus and effervescent tonic complemented by an elegant garnish.

MIXOLOGIST CHARLES JOLY non alcoholic drink Oscars 4Chion Lifestyle — The Sidekick Oscars Party Drink

THE SIDEKICK (non-alcoholic)

Ingredients:

2 ounces Cold Hibiscus Tea

1 1/2 ounces Fresh Lemon Juice 1 1/2 ounces Tonic Water

1 ounce Simple Syrup

Sliced Cucumber and Borage Flowers for Garnish

Preparation:

Combine hibiscus tea, fresh lemon juice and simple syrup in a cocktail shaker with ice.
Gently shake and roll in tonic water.
Pour over fresh ice into a Collins glass.
Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.

Please send us photos of your #OscarsParty using #4ChionStyle

FOLLOW THE ACADEMY® here:

www.oscars.org

www.facebook.com/TheAcademy

www.youtube.com/Oscars

www.twitter.com/TheAcademy

Follow Wolfgang Puck here:

Facebook https://www.facebook.com/wolfgangpuck

Instagram https://www.instagram.com/chefwolfgangpuck/?hl=en

Twitter https://twitter.com/wolfgangpuck

Pinterest https://www.pinterest.com/wolfgangpuck

PPBoyz of Beverly Hills Visit Ireland!

By 4chionlifestyle | January 29, 2018

Our fascinations with the green country began as a child with the breakfast cereal “Lucky Charms” and the commercials of the leprechaun chasing the pot o’ gold. It continued into adulthood with the blockbuster movies “PS, I Love You” and “Leap Year.” Ireland quickly rose to the top of our bucket list of a place we had to visit.

Ireland PP Boyz Travel 4Chion Lifestyle a — PP Boyz Visit Ireland

Our journey began with a quick stop in Dublin, so we could explore the old world charm of this capital city. We selected a hotel in the main area of Stephen’s Green, which placed us in the heart of the districts, renowned for shopping, fashion, art, culture, theater and of course we can not forget, the infamous pubs, each with its own eclectic personality. Our hotel and suite were immersed with charm and character neatly tucked away on the famed Grafton Street.

Ireland PP Boyz Travel 4Chion Lifestyle e — PP Boyz Visit Ireland

We spent the afternoon strolling in the Stephen’s Green Shopping Centre, an outdoor/indoor high-end shopping area, which is complete with every international fashion brand and an area with historic pubs, where locals and tourist venture out to find the perfect Guinness. We celebrated our arrival that night with a traditional Irish dinner at The Old Mill, in the cultural center, known as the infamous Temple Bar. This area is visited daily by millions of tourists and when you have made it here, you feel the pulse of Dublin. Our meal consisted of fish and chips and lamb shank, recommended by the chef, as our way to taste the real Ireland.

The next morning we awoke early to visit the Saint Patrick’s Cathedral on our way out of Dublin and off to the Rock of Dunamase Castle. The sunrise was stunning and captured the essence of the cathedral, despite our small mishaps navigating our selfie stick.

The Rock of Dunamase are ruins that were highlighted in the movie “Leap Year” and so we wanted to explore their history. Located just outside Portlaoise and about a 3-hour drive from Dublin, is one of Ireland’s most inspiring spots, yet not often traveled to by tourists. The Rock of Dunamase consists of the ruins of what used to be Dunamase Castle. We hiked up to the top and took in the spectacular views of the lush green fields and the Slieve Bloom Mountains in the distance. If there’s anything that makes the Irish countryside even more beautiful, it is the jagged bits of the castle rising out of the ground. We visited the church at the foot of the castle ruins and then continued our journey onward.

Later that day, we arrived at our final destination for our trip to Ireland, Belleek Castle. Our first glimpse of the castle was driving into thousand-year-old guard gate, miles outside the entrance, which at one time in history surrounded the village. Upon entering the long drive to the front of the castle, we were transported to an enchanted forest that surrounds the magnificent grounds. Driving through the woods you can’t help but hear the mysterious sounds and imagine the years of soldiers, royal successions and loyal subjects that had one time traveled this same path to the imposing front lawn and entrance to Belleek Castle.

Upon our arrival, we were given the royal treatment, greeted with a red carpet and a champagne toast by our lovely host and hostess, Paul Doran and Maya Nicoleva , along with an itinerary of activities fit for a king.; actually two kings! As members of the staff at the castle organized our suite, we quickly changed into our hunting gear and were escorted to the bogs on the other side of the property with our personal hunting companion, the castle’s very own, Reece, a beautiful, German short-haired Pointer and Paul, who guided us through the many obstacles of the bog, and continued to help us hunt for woodcock and Snipe.

The next morning we ventured out early, driving through the lush, green countryside, on our way to Downpatrick Head. One of the most distinctive features of Ireland are the unique and breathtaking cliffs that protect the country from the sea, and at one time from the enemy propelled to attack. The elements of the wind and water have created their unique mark embedded in the ominous cliffs that surround the Island. In an instant, you are so high above the powerful waves crashing upon the cliffs below you that feel as if you are touching the sky.

@4ChionLifestyle

Written and contributed by Pol’ Atteu and Patrik Simpson

Connect here:

Facebook/Twitter/Instagram/Snapchat

PatrikSimpson

PolAtteu

SnowWhite90210

#PPBoyz

#gownandoutbh

Patrik Simpson

Instagram: https://www.instagram.com/patriksimpson

Twitter: http://twitter.com/patriksimpson

Facebook: http://facebook.com/patriksimpson

IMDB: http://www.imdb.me/patriksimpson

Pol’ Atteu

Instagram: https://www.instagram.com/polatteu/ – Polatteu

Twitter: https://twitter.com/polatteu – Pol Atteu

Facebook: https://www.facebook.com/polatteu – Pol Atteu

IMDB: http://www.imdb.com/name/nm2757437/?ref_=fn_al_nm_1 – Pol Atteu

National sandwich day 4chion lifestyle fireshouse subs a

Sandwich Creation

By 4chionlifestyle | November 1, 2017

Sandwich creation is a personal adventure. John Montagu, Earl of Sandwich, is the creator. He creates it to solve the problem of being able to continuously gamble instead of stopping for supper. Today it is the most popular lunchtime meal.

Capriotti’s Sandwich Shop: free upgrade from a small 9-inch to ma medium size 12-inch
Firehouse Subs: Coupons for free chips and drink on your next visit
Jersey Mike’s Subs: Monday – Thursday throughout November for your chance to win prizes of all kinds!
Schlotzsky’s: one free medium with the purchase of one at equal or greater value
Subway: buy a sub and a 30-oz drink, they will get a free will give a meal to Feeding America

You can celebrate by creating your own sandwich bar for work on #NationalSandwichDay.

Eggplant (click link for recipe): It is great for vegetarians and a refreshing change. Sprouts grocery store is great for fresh vegetables.
BBQ Pork (click link for recipe): Perfect to add to your bar at work. Don’t forget the pickles on the side.
Shrimp Bo’ Boy (click for recipe): Tons of fun to make.

Other great ideas to celebrate each meal with a sandwich. You can start with an egg, meat of your choice, cheese, and use toast, English muffins, bagels, or croissants. Lunchtime enjoys a favorite from peanut butter and jam to turkey ham sandwich. Dinner there is always hot ones like French dip, pulled BBQ pork, hamburger, or Monte Cristo.

Popular sandwiches include:

BLT
Philadelphia Cheesesteak
Club
Dagwood
French Dip
Hamburger
Monte Cristo
Peanut Butter & Jelly
Po’boy
Submarine
Tuna Fish

Enjoy National Sandwich day. Please share your photo using #4ChionStyle.

@4ChionLifestyle

Connect with 4Chion Lifestyle here:

Happy Birthday Freebie Hauls

By 4chionlifestyle | October 20, 2017

Birthdays are a wonderful time in life. Getting dressed up, sharing the day with friends, and loved ones. Freebies for your birthday are a lot of fun. You will gain all year access to great deals, reward programs, and freebies for your birthday for food and beauty.

Great Food Birthday Opportunities:

Applebee’s: Free Treat on Your Birthday
Bakers Square: Free Pie
Baskin-Robbins: FREE Ice Cream
Ben & Jerry’s Chunk Spelunker: Free Ice Cream
Benihana: Free $30 Voucher for Your Birthday
Bennigan’s: Free Dessert and BOGO Entrée
BD’s Mongolian Grill: Free Meal for Your Birthday
Bob Evans: Free Kids Meal on Their Birthday
Brio Tuscan Grille: Free Food
Bruster’s: BOGO Waffle Cone for Your Birthday
Buca di Beppo: Free Dessert on Your Birthday
Cold Stone Creamery Birthday Club: Free Ice Cream Creation
Dave & Buster’s: $5 Game Credit on Your Birthday
Dairy Queen: Free 16-ounce Blizzard on Your Birthday
Denny’s: Free Grand Slam!
Don Pablo’s: $10 Gift Card Free on Your Birthday!
Dunkin Donuts Perk Program – Free Coffee on birthday
Famous Dave’s: Free Meal on Your Birthday!
Firehouse Subs –Free medium sub on your birthday with your ID
Friendly’s: Birthday Offers for You and Your Family
Grimaldi’s: Free 18 inch pizza
Hard Rock Cafe: Free Dessert
Houlihan’s: Free Entrée
IHOP: Free Meal
Jersey Mikes Free regular sub with drink
Joe’s Crab Shack: Free Cake on Your Birthday
Jreck Subs – Free 6 inch sub on your Birthday
Logan’s Roadhouse: Free Birthday Gift
Marble Slab Creamery: Free Ice Cream for Your Birthday
Moe’s Southwest Grill: Free Entrée for Your Birthday
Nothing Bundt Cake: Free mini bundt cake

Beauty Opportunities

Aveda: Free Pure-Fume on Your Birthday
Benefit: Free brow arch
Smashbox: Free gift with purchase
Sephora: Free gift during your birthday month as a Beauty Insider (our editor received a lip stain and blush from Tarte)
- Tarte shares the same birthday week as our editor. They have great specials the third week of October. Happy Birthday, Tarte.
Ulta Beauty: Free Mascara
Urban Decay: a free full-size single eyeshadow, in any shade

Have a happy birthday and fun gathering your free birthday fun.

@4ChionLifestyle

Connect With us here for your best lifestyle:

The Key To Modern Travel ~ The Moxy

By 4chionlifestyle | September 27, 2017

My husband and I enjoyed a wonderful evening at The Moxy in Tempe Arizona. A great anniversary “staycation”. The first night we were at the hotel we enjoyed an evening of exceptional Italian food, drinks, company, and beautiful fashion. This night was ours to savor and enjoy. This boutique hotel brings a place for the modern travel that is relaxing, peaceful, and fun.

Grand Opening

The Moxy owned by Marriott managed by 24/7 opened the first Moxy in Milan Italy. The Tempe place opened with a traditional Italian dinner and fashion show. They now have 7 opened throughout the United States and Europe. The hotel concept is about an independent that wants to make the rules.

Moxy Hotel

When we arrived check-in takes place at the bar. The lobby looks a lot different from the first night. There is no runway, but a look and feel of entering your home. The check-in takes place at the bar. The staff is young and casually dressed. The room comes with a complimentary cocktail called “The Moxy.” This is a light refreshing lime-aide with a little kick.

The lobby fills with travelers listening to records, playing pool, enjoying books, computer, 1980 video games, board games, and more. There is a nice pool that is heated for cooler winters. It is like being at home. A long table to sit and enjoy your meal with new friends. Commissioned artwork fills the lobby. This selection took place through an online process.

We enter a room with casual styling. The decor is from Ikea and a LoveSack for relaxing. It is a decent sized room with an old-fashioned phone with a number of bedtime stories. The bathroom is close quarters, but a great shower with dual nozzles. You need extra towel or ironing they have an “ironing room” on each floor. Here you can get clean towels, linens, and iron a shirt. There was a very small patio and small is the keyword. You can stand on the patio, but that is all it is super small. There was a great place to hang my hat and scarf. The hotel room is exceptionally clean.

The decor was fun and spirited. All doors have “disturb” painted on them. The Do Not Disturb sign has a nice looking half-dressed man laying on a bed. The wall decor is thematic with great sayings on some pictures. The floors are wood with throw rugs. Loved this idea. Living in Phoenix there is very little need for the warmth of carpeting. The one downside in the room was the pillows.

There is a long mirror perfect for getting ready for the evening. I did make the evening fun by dressing as a 1950 wife. Styling for the evening included: a dress purchased through Amazon. This was a first for me purchasing clothing online. The dress was a knit black dress with a doll collar, hung just below the knee, and fit the theme for the evening very well, short black gloves with a pearl ring over the top, hair L’Oréal Techni Art Dual Styler, Jazzy eyeshadow, YBF lipstick, and Revlon powder. Completing the styling was my wedding veil and a set of pearls from my husband.

The ride down the elevator to the lobby included the ride a moment for a selfie. The elevator is equipped with selfie props and a couple of backdrops. Attach your photos with #AtTheMoxy and they show up on Instagram. This made for a wonderful memory and some fun photos.

Anniversary Dinner

The hotel restaurant is a self-service collection. You help yourself to a wide choice of beverages, snacks, and quick meals. The kick is you “do it yourself.” There are many great local restaurants in the are to enjoy. We enjoyed sushi at Kobe. This was the place our first date. We enjoyed a nice glass of wine. We sat in the bar area just like our first date.

Kobe 4chion lifestyle Photo Raymond L Forchion — Kobe

Moxy Bar

The evening closed out at the bar enjoying “The Moxy”Bacardi Cherry Rum infused cocktail with our traditional anniversary cake from Variations Bakery. It is a white cake (best sponge cake, banana filling, and whipped cream icing). The staff very helpful and they enjoyed our cake with us. The bar has a floating ceiling that comes from a reclaimed Kentucky horse barn/fence. It was great enjoying the bar after hearing the story from the architect who designed the hotel at the opening night party.

Moxy Amenities

As we checked out of the hotel we left our names on the large chalkboard wall in the back of the lobby. Each section of the lobby is themed for the entertainment surrounding the area. There is a large working area with MAC computers. Towards the front of the lobby a large choice of records and a record player. The best of the lobby for me was the bikes you can take out for biking. This is a great place for bike riding with Tempe Town Lake and the college campus nearby. My husband was thrilled about the pool table in the lobby.

The hotel that brings a new wave of travel experiences. It was a great accommodating hotel with a ton of independence to experience our adventures. This hotel has been called a hostel type with an upgrade. This hotel is not a hostel with an upgrade, but a nice affordable boutique providing the independent traveler with a beautiful stay.

Harlow’s Cafe

We stopped on the way home to Harlow’s Cafe for breakfast. This local restaurant is near the hotel. They offer a very straightforward traditional breakfast. The service was spot on, food that is tradition American Cafe menu. Conversations carried through the air with the smells of eggs, syrup, and coffee.

The weekend was such a great time away.

@4ChionLifestyle

Setting a Beautiful Table

By 4chionlifestyle | June 26, 2017

thanksgiving-dinner-4chion-lifestyle — Thanksgiving Dinner

Food is a sensory experience that should carry to the table setting. The menu, setting, and food should coordinate together to say exactly what you are serving. You want the food to present in an atmosphere that tells the same story.

Presenting your food is achieved by setting the proper tableware in the correct location for the meal experience. This provides for efficiency, geometrically pleasing, and effectiveness. Your simple table setting should be as follows:

Spoons and knife placed right of the plate 1″ from the edge of the table.
- Soup spoon furthest from the plate
- Teaspoon in the middle from the plate
- Dinner knife to closest to the plate
Forks placed left of the plate 1′ from the edge of the table.
- Salad fork furthest from the plate
- Dinner fork closet to the plate
Napkins placement
- Under the forks folder
- Folded on top of the plate
- Set to the far left side of the place
Glass placement
- Place to the right of the plate
- Glasses should be set according to the height
- Cups and saucers place to the right of the spoons
Plates
- Placed in the center of the place setting
- Remember that food should be served on plates that enhance the food
- Stack the dinner plate, bread plate, and soup bowl according to diameters
- Plates can be plain with textures to add dimension

23564002480_db27c151d3_o — Table Setting

Geometrics placing provides a balance to the visual ascetics as well as ease of use during the meal.

Table decor should flow with the meal served. This will provide a connection to the mood, food, and time of the year. Examples are:

Romance lace lines, soft candlelight
- No scented candles do not want to take from the food aromas
Holidays
Seasons
- Adding subtle seasonal colors keep the focus on the food
- Natural items can bring a real seasonal feel
Keep table clothes white or pale neutrals
- Keep the focus on the food
- Do not distract from the visual appeal of the food
- Textures can help with the sensory dining experience

When serving your dinner remember that it is a sensory experience from start to finish. The setting prepares the diners for a sensory dining experience.

@4ChionLifestyle

Summertime is Here ~ Happy Memorial Day

By 4chionlifestyle | June 26, 2017

Memorial Day is the first celebration of the summer holiday. Many spend their time at the poolside, beach, or picnicking. Food, family, and fun are key to this holiday.

This holiday celebration to honor those who have served and lost their lives protecting America. This holiday started shortly after the Civil War. We deeply appreciate the sacrifice of many and their families. This traditionally was known as decoration day. As a child I remember going to Almo, Idaho (a small town near the City of Rocks & Burly Idaho) to clean up the family cemetery and decorating the graves for Memorial Day.

Enjoying family traditions and recipes during Memorial Day weekend creates a connection between ourselves and those who went on before us. We all have those tried and true recipes that come with no recipe card. It is fun to create your own traditions and recipes for the holidays.

This Memorial Day our menu will include Ciabatta and Cherry Almond Bundt Cake. It is one last time before the summer heat to get a few great bakes created. Ciabatta is a great, simple bread to start learning to create your own loaves of bread. The bread created by Arnaldo Cavallari, a miller, in Verona, Veneto, Italy in 1982 as a response to the popular French baguettes. This is a perfect bread for transportation.

Cibatta Bread 4Chion LIfestyle — Cibatta Bread

Ciabatta

3 3/4 cups of White whole wheat flour

2 1/4 Tsp. Dry Active Yeast (1 package)

2 1/4 Tsp. Salt

1 1/2 cups cold water

1/2 cups cold water

Olive oil for pans and the rising bowl

Bosch Mixer (I used the hand mixer) with dough hook(s)

Place flour, yeast (on the right side of the flour), and salt (on the left side of flour) 1 1/2 cup water in mixer bowl. Begin mixing on low. When the dough begins to form drizzle remaining 1/2 cup into the bowl and raise mixer to the next level up. Mix the dough for 5-8 minutes. You will know it is ready when it is stretchy and smooth.

Place dough in a square plastic container (enough room for bread to rise) with side oiled with olive oil. The square container assists with keeping the bread the proper shape for baking. Place lid on top. The lid keeps the dry skin from forming while bread rises. Raise dough until double in size about 1 1/2 – 1 3/4 hours at room temperature.

Dust a workspace well with flour (the dough will be sticky). Allow for it to naturally fall out of the container onto a floured surface. Coat the top of the dough with more flour. Handle the dough very carefully, don’t pat back down. You want to keep as much air as possible in the dough. Cut the dough lengthways into 4 equal sized loaves. Slightly stretch each piece lengthways and place on oiled baking trays. Let rest 30-45 min on a baking sheet.

Pre-heat oven 425 degrees. Baked bread 25 min. until golden brown and sounds hollow when tapped. Cool completely on wire racks.

Cherry Bundt Cake 4Chion Lifestyle — Cherry Bundt Cake

Cherry Almond Bundt Cake

3/4 cup quartered Natural Bordeaux Maraschino Cherries

rinse cherries
dry well with paper towels
toss with 2 tablespoons flour
set aside

You can make your own maraschino cherries (make two days in advance)

1 pint of sour cherries
1 cup maraschino liqueur (possible substitutes are Amaretto, Grand Marnier, or contact your local store for assistance)
Bring liqueur to a simmer. Turn off the heat, and add the cherries, stir, let cool, and pour into jars. Refrigerate. Make these a day or two before using. Cherries last for months.

1 Cup all-purpose white flour

2 teaspoons baking powder

3/4 cup unsalted softened butter (do not microwave)

3/4 white sugar (pulse slightly in the food processor before measuring)

Zest of 1 lemon

1/8 cup plus 2 tsp. finely ground almonds

3 large eggs

Pre-heat oven 350 degrees. Fluff flour and baking powder until well mixed in a bowl. Add all ingredients except the cherries to the mixer bowl, mix on medium speed for 2 minutes. Lightly fold cherries into batter. Place in a well butter bundt pan. Bake 25-45 min. When cooled and cake starts to pull from sides of pan remove from pan to cooling rack. Finish with Ganache and toasted almonds (place sliced almonds in a warmed pan and toss lightly until golden brown) on top.

Ganache

1 1/2 cups of heavy cream

1 lb. semi-chocolate or bittersweet chocolate chopped (we recommend 61% cacao)

In a heavy saucepan, bring heavy cream to boil. Turn off the heat. Add chopped chocolate pieces and let it rest until melted (this is key). Use a rubber spatula to stir the mixture until all the pieces are melted. Pour it into a room-temperature bowl, cover with plastic wrap. Refrigerate ganache until it is firm.

The weekend meal included trout almondine, roasted garlic green beans, ciabatta bread, and cherry almond cake. A nice pinot noir is served with the meal.

May your holiday be filled with great memories and remember your lifestyle is worth the best.

@4ChionLifestyle

Connect With us here for your best lifestyle:

Shopping List

1 lb. Land O’ Lakes butter

Natural Bordeaux Maraschino Cherries

1 lb. natural almonds

1/2 lb. sliced almonds

All-purpose white flour

1 quart Heavy Cream

1 lb. 61% cacao semi-sweet or bittersweet chocolate

1 dozen eggs

Sugar Baking 4Chion Lifestyle ©2017 — C&H Sugar

C&H White Sugar

1 small can Baking Powder

5 lbs. White whole wheat flour

Healthy Eating ~ Modern Market

By 4chionlifestyle | June 26, 2017

What is old is new again. We see this in film, television, summer fashion trends, and food. The concept of farm to table is beginning to take traction in America. The concept that food is healthy, increases energy and provides proper nutrients is a value many are finding for their lifestyle.

Modern Market Foodie 4chion Lifestyle e — Modern Market

Anthony Pigliacampo, co-owner of Modern Market, decides in 2009 the time was like no other to step aside his corporate job and begin a change in food choices for eating out. The ability to find a healthy choice at a reasonable price was the basis for the restaurant. This was the beginning of Modern Market.

Modern Market Foodie 4Chion Lifestyle a — Modern Market

Modern Market brings the farm to table concept with a modern flair. The food is prepared from farm fresh ingredients in each location each day. The staff is trained and well prepared to cook each meal from scratch that nourishes the mind and body. The food philosophy is, “Have you ever noticed, when you eat great food you feel good?”

Modern Market Foodie 4Chion Lifestyle c — Modern Market Staff

Pigliacampo attends the soft opening of Ahwahnee’s Modern Market. He states, “healthy food, every ingredient we consciously source. “We actually find the vendor, negotiate with our vendors about the quality products. Arizona is a good location for farm to table. Many of our greens are literally 30 hours ground to our restaurant.” The philosophy is a holistic view on health, added sugar is the devil and good fats are friends.

Modern Market serves breakfast, lunch, dinner, and catering. The menu includes:

Breakfast sandwiches
- Rocket egg
- Egg and cheese
Scrambles
- Southwest tofu
- Sausage kale
Breakfast plate
- Eggs and prosciutto
- Eggs and toast
Fresh salads
- Thai coconut
- Toscano
Toasted sandwiches
- Chipotle steak
- Blueberry pesto
Brick oven pizza
- M*rita
- prosciutto
Homemade soups vary with seasons
Drinks
- Wine
- Beer
- Natural craft soda
- Tea
- Coffee
- Bottled drinks
- Kombucha

The evening was a delight. We enjoyed a warm cozy atmosphere. The menu is wholesome ingredients. The freshness was filled with savory flavors. Ray and I enjoyed:

Chicken Breast
- Hormone and antibiotic free herb roasted chicken with chimichurri sauce
- Macaroni and cheese
- Roasted asparagus (the asparagus did not have the woody area removed)
Sesame Tofu
- Seasoned organic tofu
- Lemon maple vinaigrette (served on the side)
- Rosemary sweet potato mash
- Roasted asparagus

The restaurant provides self-service for ordering & drinks, prices affordable and warm atmosphere. The menu was beautifully simple. Looking forward to a healthier choice when eating out.

@4ChionLifestyle

Connect With us here for your best lifestyle:

Connect To Modern Market Here:

Instagram: https://www.instagram.com/modernmarket/?hl=en

Facebook: https://www.facebook.com/Modernmarketahwatukee/?ref=br_tf

Twitter: https://twitter.com/modmarket

Ahwatukee Location 4901 E Ray Rd Suite 100, Phoenix, AZ 85044