Root veggie soup is a great way to welcome the autumn season and staying warm throughout the winter season. Root vegetables are packed with fiber and antioxidants, and low in calories, fat, and cholesterol.
Soup History
Campbell’s state, “In Xianrendong Cave, Jiangxi Province, China, the first example of a soup bowl was discovered and thought to date back to 20,000 BC. The ancient pottery showed scorch marks, which would suggest the user was making sl’s hot soup of some kind.”
Soup is enjoyed world-wide throughout history. Italy took Gazpacho to Spain. Japan introduced dried ramen soup in the late 1800s. Campbell’s brought condensed soup to the US in 1897, by Dr John T. Dorrance. Soup is as popular today as it has been in the past. It is a tradition for religious celebrations, holidays, and seasons.
Root Veggie Soup Your Way
You can add a white bean, corn, and a favorite roasted squash. Together, they complement amino acids this forms complete proteins, often call Three Sisters.
You can add a cooked crumbled spicy chicken sausage. Cook sausage then add the last 30 mins. of simmering soup.
You can roast the veggies instead of sauteing with 1 tsp. of each herb, 2 TBPS olive oil tossed with herbs. Cover veggies with oil mixture. Roast in oven at a 375° until veggies are tender not soft with a fork.
What is your favorite soup? Post your recipes on social media and images using #4chionstyle #4chionfoodie
Chocolate Bark Oscar® Style is a Wolfgang Puck Favorite chocolate recipe. This elegant simple dish is a great desert at any Oscar party. You can get the same chocolate on Amazon. Then let the creating start.
Chocolate Bark Recipe
The 95th Oscars® will be held on Sunday, March 12, 2023, at the Dolby® Theatre at Ovation Hollywood and will be televised live on ABC and in more than 200 territories worldwide.
Stay tuned here for all things Oscars® 2023 from nominations to award night.
Queen Elizabeth II’s drop scones recipe sent to President Dwight David Eisenhower, on January 24, 1960. Eisenhower enjoyed the drop scones while staying at Balmoral.
The Queen was a simple eater. She ate a similar menu each week. Therefore all new menu items required the Queen approve.
Drop Scones Ingredients
The drop scones also known as scotch pancake is a treat to enjoy for breakfast, brunch or afternoon tea. Therefore there is a a way to best eat the drop scones with clotted butter (a favorite of the Queen) on top of the jam, fresh fruit, or maple syrup.
Caster SugarCaster Sugar
Drop Scones
4 teacups flour (3/4 cup= 1 teacup) (360g) 4 tablespoons caster sugar (56.7g)(sugar with a texture between regular sugar & powdered sugar you can create this sugar by pulsing 1 cup(128g) white sure in a blender) 2 teacups milk (180g) 2 whole eggs (100g) 2 teaspoons bicarbonate of soda (baking soda) (8.4g) 3 teaspoons cream of tartar (14.3g) 2 tablespoons melted butter (28.3g)
Beat eggs, sugar, and about half the milk together, add flour, and beat well together adding remainder of milk as required, also bicarbonate and cream of tartar, fold in the melted butter. Do not let the mixture stand to long before cooking. Place on a hot griddle (375ƒ) for cooking (this is key to success with these scones). These are thicker and smaller than American pancakes. Serves 16 calories 268 per serving.
The 94th Oscars® Governors Ball returns after a break during Covid pandemic. The evening theme is Movie Lovers Unite. This after party will continue to unite with unifying elements of film.
Jon Gray, Pierre Serrao, and Lester Walker of Ghetto Gastro Master Chef Wolfgang Puck The Governors Ball Press PreviewThe Governors Ball Press Preview The Governors Ball Press Preview
Food Governors Ball
Chef Wolfgang Puck and Wolfgang Puck Catering is partnering with Ghetto Gastro’s to plan and prepare this year’s menu. There will be many of the traditions with mac-n-cheese, Smoked Salmon Oscar® with Iranian Osetra Caviar on Brioche, and gold covered Oscars®. Ghetto Gatro’s is brining masterfully blended influences from the African diaspora, global South ingredients and hip-hop to create offerings that address race, identity and economic empowerment.
94th Oscars® Governors Ball Cocktails and Wine at Governors Ball
Tequila Don Julio is proud to donate in support of the Academy of Motion Picture Arts and Sciences’ Governors Ball for the fifth consecutive year. As Mexico’s original luxury tequila, Tequila Don Julio is meant to be enjoyed during true moments of genuine 94th Oscars® Governors Ball celebration.
Francis Ford Coppola Winery will premiere two limited-edition wines in honor of the 94th Oscars®. The Francis Ford Coppola limited-edition 94th Awards Wines are housed in glistening gold colored bottles, and are crafted as symbols honoring the significant talent, passion and hard work achieved throughout the entire film industry.
Actors and filmmakers will be sipping all night long at the 94th Oscars®. Fleur de MIRAVAL – the only Champagne house exclusively devoted to Rosé Champagne.
Charles Joly, Don Julio The Governors Ball Press Charles Joly, Designer Official Don Julio Oscar® Cocktails Charles Joly, Designer Official Don Julio Oscar® Cocktails Catherine Cutter and Herbert Fabre of Fleur de Miraval
1 Tbsp Parmesan ¼ tsp Pink Peppercorns, toasted and ground
½ tsp Black Peppercorns, toasted and ground
¼ tsp Green Peppercorns, toasted and ground
1. Bring 2-3 quarts of water to a boil in a pot. Add 2 Tbsp of salt to the water and then the pasta. Cook for about 8 minutes or to al dente. Strain.
2. In a heavy bottom pot, melt butter and then whisk flour into the melted butter. Continue to whisk for two minutes on low heat avoiding any color.
3. Add milk to the butter and flour mixture continuing to stir until the milk thickens to a creamy consistency and coats the back of a spoon.
4. Add white cheddar, stirring to melt the cheese into the milk. Add ground pink and black peppercorns. 5. Add the pasta to the pot and stir in the Parmesan. Season to taste with salt and pepper.
6. Serve!
CHOCOLATE BARK
CHOCOLATE BARK
Yield: Serves 16 Recipe courtesy Wolfgang Puck Catering
INGREDIENTS
1 pound dark chocolate (64 to 70 percent cocoa content), coarsely chopped
1/4 cup roasted pecan halves
1/4 cup coarsely chopped roasted macadamia nuts
1/4 cup roasted shelled pistachio nuts
1/4 cup roasted shelled sunflower seeds
1/4 cup dried cherries
1/4 cup chopped dried apricots
INSTRUCTIONS
If you start with raw shelled nuts, put them in a single layer in a baking pan and roast them in a preheated 350°F oven until golden, about 6 minutes; then remove them from the oven and cool to room temperature before making the bark.
Line a baking sheet with parchment paper. Put the chopped chocolate in a microwave-safe bowl. Put the bowl in the microwave, set the power level to medium, and microwave for 20 seconds. Stir the chocolate with a rubber spatula and, if not smoothly melted, microwave again for 20 seconds longer. Continue only until the chocolate is smooth. Spread the melted chocolate on the parchment-lined baking sheet to a thickness of 1/4 inch. (It’s okay if the edges of the spread-out chocolate aren’t neat, since you’ll be breaking it up.) Immediately sprinkle the pecans, macadamias, pistachios, sunflower seeds, cherries, and apricots over the still-melted chocolate. Leave the chocolate to set until solid, about 20 minutes at cool room temperature or 5 to 10 minutes in the refrigerator. Break the chocolate into rough serving pieces and store in a covered container at cool room temperature until serving time
A BRONX COCKTALE
Ingredients:
▪ 1¼ oz Tequila Don Julio Reposado ▪ ¼ oz Rhum Vieux ▪ ¾ oz Fresh Lime Juice ▪ ½ oz Mango Juice ▪ ½ oz Coconut Milk ▪ ½ – ¾ oz Honey Syrup (2:1 ratio)
New York Ssam, Shiso Leaf, Nori, Pickled Fresno Chili, Cilantro, Sesame Seeds (made without gluten)
GNOCCHI ROMANA
English Peas, Baby Carrots, Fresh Peas of the Season, Pea Butter, Asiago (vegetarian)
BRAISED SHORT RIBS
Pommes Aligot, Sautéed Rainbow Swiss Chard, Braised Short Ribs with Caramelized Shallots, Pickled Mustard Seeds (made without gluten)
WOOD FIRE PIZZA OVEN
Margherita Pizza
Vegan Puttanesca Pizza
In The Kitchen
117 Chefs
25 pounds of Nishiki Rice
1080 Whole Eggs
10 Whole Yellowtails
300 pounds of Smoked Salmon
400 pounds Jidori Chicken
15 pounds of Caviar
6 pounds of Truffles
100 Lobsters
3 cases Harry’s Strawberries
5 cases Local Raspberries
60 pounds Yukon Gold Potatoes
65 pounds Miyazaki Wagyu Beef
20 pounds Local English Peas
40 pounds Jackfruit
10 pounds Purple Ninja Radish
25 pounds Baby Rainbow Carrots
25 pounds Baby Planet Carrots
20 pounds Baby Turnips
40 pounds Baby Anise Fennel
25 pounds Premium Frisee
465 pounds Baby Green Romaine Lettuce
40 pounds Black Tuscan Kale
300 pieces Baby Lolla Rossa Lettuce
25 pounds Sugar Snap Peas
65 pounds Heirloom Mix Beets
50 pounds Local Rainbow Chard
4 cases Organic Rucola
100 pounds of Ground Beef 30 pounds of Prime New York
120 pounds of Ahi Tuna
25 pounds Valbrasco Feta
56 pounds of Jumbo Lump
50 pounds of Mozzarella
30 pounds of Fontina
30 pounds of Parmesan Reggiano
1600 Housemade Mini Brioche Buns
40 pounds of Duck Breast
25 Gallons of Alta Dena Whole Milk
2,600 Sesame Miso Cones
Ray Dolby Ballroom on the top level of Hollywood & Highland® immediately following the Oscars® broadcast.
The 94th Oscars® will be held on Sunday, March 27, 2022, at the Dolby® Theatre at Hollywood & Highland in Hollywood and will be televised live on ABC at 8 p.m. ET/5 p.m. PT and in more than 200 territories worldwide. Stay tuned here for all thing Oscars®.
Party At Home this is the year to enjoy a big at home party with family and friends, while watching the 73rd Emmys®. Present an evening of elegance and entertainment with these party ideas and recipes.
Ben Whinshaw Governor’s Ball
Party at Home ~ Décor & Viewing Fun
Beautiful elegant floral arrangements with crystals in the center of each flower goes with this year’s glitz and glamour logo. You can contact your local florist for the best arrangements or shop the local Costco for exceptional variety of flowers. Place large pillows around the room on the floor for comfortable floor sitting during the show.
Include gold decorative items with an interesting shape or texture that will harmonize with the key art. Your party at home can include gold or shimmery fabrics from your local fabric store can create beautiful table covers, drapes around your flat screen, runners and napkins that add a pop of Emmy® gold. Sprinkle the tables with Swarovski crystals or rhinestones found at your local craft store.
Create a fancy selfie area for your party at home in the corner of the room with draping. You can print an enlarged copy of this year’s artwork or award themed selfie items. Don’t forget to #Emmys in your Instagram posts.
Party at Home ~ Viewing Fun
Print up a nomination card and have your guests fill out their predictions prior to the show starting. You can have prizes for the most correct answers overall and in drama and comedy.
You can divide guests into groups to play play a trivia game (printable trivia fact sheet) to play during commercials. The winning team earns a prize.
Prize ideas:
T-shirts, mugs or merchandise from a favorite TV Show
Go to your local party store for great themed award show items
A cocktail recipe book and a beautiful cocktail shaker
A special bottle of Sterling wine, Ferrari Trento Sparkling wine, or Ketel One Vodka.
A pair of wine or champagne glasses for toasting all the winners
Find the most elegant gifts at your local dollar store
Party at Home ~ Recipes
This is the time to enjoy fun new elegant or simple menu. Please find simple and elegant menu planning from cocktails to main course to yummy dessert below:
Grilled New School Quality American on Sourdough Bread with Tomato, Balsamic Onion Jam, and bacon
by Chef Eric Greenspan Yields: 4 sandwiches Ingredients For the sandwiches:
8 slices sourdough,
1 lb. New School Quality American, sliced in 1oz slices (substitute other American Cheese where unavailable)
1-2 tomatoes, sliced into 8 slices
8 slices good bacon, crisped
¼ lb. butter, unsalted and softened For the jam:
1 oz. vegetable oil
2 red onions, thinly sliced
½ cup balsamic vinegar
1 tablespoon sugar
Salt to taste Directions To make the jam: In a large sauce pot, heat the oil and sweat the onions. Add the sugar and vinegar and bring to a simmer. Cook slowly until vinegar completely reduced, approx. 45 minutes to an hour. Add salt to taste. To build the sandwiches: On each slice of 4 pieces of bread, spread ½ tablespoon of onion jam. Add 4 slices to New School Quality American cheese, top with two slices of bacon and two tomato slices. Top with additional slice of bread. Spread butter end to end on each side of the sandwich. Griddle on a 375 degree griddle until crispy and golden brown on each side and the cheese is melted. Cut in half and serve.
Candy-Popping Milk Chocolate Peanut Butter Pops
by Chef Sherry Yard Yield: 24 pops
Ingredients
8 oz. Valrhona Jivara Milk Chocolate (or your favorite)
½ cup Peanut Butter, creamy
1 cup Puff Rice Cereal
4 packets Pop Rocks (or more as desired) Directions
Melt the chocolate in a microwave bowl to 90 degrees F.
With a rubber spatula or spoon, fold in the peanut butter, rice cereal and pop rocks.
Place 1 Tablespoon of base 1 inch apart onto sheet tray lined with wax parchment paper.
Press flat and inset lollipop stick
Top stick with 1 Tablespoon additional spoonful to secure stick.
Once tray filled refrigerate for 30 min – 1 hour, set. Note: Keeps 1 week in refrigerator
Seven Minute Martini Classic
Seven Minute Martini Classic Size
INGREDIENTS 6 OZ Ketel One Vodka 3 OZ Bianco Vermouth 4 OZ Water 5 Dashes orange bitters
STEP #1 Combine Ketel One Family made Vodka, Bianco Vermouth, water, and orange bitters in a bottle or large mason jar. Chill until ready to serve.
STEP #2 Use a vegetable peeler to cut a long, wide piece of grapefruit peel.
STEP #3 Curl and place into french press (or other infusing vessel) with dried mint, 1/2 slice peach and hibiscus tea.
STEP #4 Pour over pre-chilled cocktail into french press for serving.
TO SERVE Pour small portions of the infused drink into martini or coupe glasses every 90 seconds. Watch the flavor and presentation transform over the course of seven minute. Each infusion serves 3 cocktails. For a fresh twist try using a mint bouquet instead of dried mint. Makes 6 cocktails.
Cafe Oranje (A cocktail enjoyed at Sheraton Grand at Wild Horse Pass this is not their recipe)
1.25 oz. Ketel One® Vodka Oranje
1 oz. espresso coffee cold brew
.5 oz. simple syrup
.25 oz. Kahula
Combine all ingredients in a mixing glass. Shake with ice and fine strain into a chilled coupe glass over ice. Garnish with with 1/8 orange slice.
Sheraton Grand at Wild Horse Pass
Emmys® 2021 Cafe Oranje Cocktail
Here are previous taste sensations from Patina and Chef Joachim Splichal that you can make at home. Note that you can half the quantities depending on the size of your gathering and desire for leftovers:
NICK + STEFS PRIME BEEF TENDERLOIN: (Serves 12)
1 5 lbs. prime beef tenderloin 2 oz. unsalted butter 6 each thyme sprigs 4 each garlic cloves Kosher salt & ground black pepper
Method: Preheat oven to 400°F. Season beef tenderloin with salt and pepper on all sides. Over medium-high heat in a cast-iron pan, sear beef tenderloin until golden and caramelized on all sides. Add butter, thyme and crushed garlic to the pan and baste the beef with the frothy melted butter. Once basted, place in the oven and cook until medium rare, approximately 15 minutes. The internal temperature should be roughly 125° if using a meat thermometer. Remove from the oven and allow beef to rest for at least 10 minutes before cutting and serving.
Party At Home Dinner Emmys
WHITE CHEDDAR POTATO GRATIN:
4 lbs. Russet potato, peeled and finely sliced 6 each shallot, finely sliced 6 each garlic cloves, chopped 2 cups whole milk 4 cups heavy cream 2 tablespoon kosher salt 2 tablespoon thyme leaves, chopped 6 oz. White cheddar, grated 4 oz. Parmesan cheese, grated
Method: Preheat oven to 350°F. In a heavy bottomed pot, sweat garlic and shallots until soft and fragrant. Add cream, milk, salt, and thyme leaves and reduce by half. While the milk and cream mixture is reducing, peel and slice the potatoes as thinly as possible and cover in cold water to prevent browning. Prepare a 8×10 inch heavy bottomed casserole dish with cooking spray or butter. Arrange one layer of the sliced potatoes into the bottom of the casserole dish. Carefully cover the potatoes with the reduced cream. Sprinkle with the white cheddar and parmesan. Place a second layer of potatoes and again cover with cream mixture and grated cheeses. Continue this process until the casserole dish is completely full. Add one final layer or the grated cheeses and cover the casserole dish with aluminum foil. Bake the gratin for 1 hour at 350°F, remove foil and bake for an additional 20 minutes to brown the top of the gratin. Remove from the oven and allow to cool for 15 minutes before serving.
FILIPINO BBQ CHICKEN SKEWERS (Makes 12 Skewers)
1/2 cup soy sauce 1/2 cup banana ketchup 1/4 cup lemon juice 1/2 cup brown sugar 1 teaspoon finely minced garlic 1 teaspoon finely minced ginger 1/2 teaspoon sesame oil 1 teaspoon kosher salt 1 teaspoon ground black pepper 4 lbs. organic chicken thigh meat, cut into small cubes 12 bamboo skewers – pre-soaked in water for 30 minutes 1/2 cup finely sliced scallions Banana ketchup for dipping (recipe and instructions below)
Method: Combine first 9 ingredients to make a marinade. Marinade the chicken for at least 4 hours, preferably overnight. Thread chicken onto skewers and brush with oil. Cook over a grill, turning as needed and brushing with reserved marinade, until charred and cooked through, about 10 minutes. Transfer to serving platter and garnish with sliced scallions and additional banana ketchup sauce alongside.
Banana Ketchup (yummy)
2 tablespoons vegetable oil 1/2 cup chopped Vidalia onions 2 teaspoon finely minced garlic 1 jalapeño seeded and minced 2 teaspoon finely grated ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground allspice 2 cups mashed ripe bananas 1/2 cup white wine vinegar 2 tablespoon honey 1 tablespoon tomato paste 2 tablespoon soy sauce 1/4 cup brown sugar
Method: Cook onions in vegetable oil over medium heat until soft, about 7 minutes. Add the garlic, jalapeño, ginger, turmeric and allspice, and cook about 1 minute. Add the tomato paste, bananas, vinegar, honey, soy sauce and brown sugar. Continue cooking an additional 15 minutes, stirring often. Let cool and refrigerate.
GREEN GODDESS CHOP SALAD (Serves 8)
1 cup baby zucchini, blanched 1 cup asparagus tips, blanched 1/2 cup English peas, blanched 1/2 cup edamame, blanched 1/2 cup green romanesco florets, blanched 1/2 cup shishito peppers, lightly grilled 8 each broccolini, blanched 2 heads baby artisan lettuce, leaves picked washed 1/2 cup Green Goddess dressing
Method: Prepare the vegetables as stated and cut all into bite-size pieces. Wash and dry the lettuce leaves and cut into a bowl. Combine with cut vegetables and drizzle with the green goddess dressing. Carefully toss and serve. Garnish with fresh tarragon leaves and fennel frond.
Green Goddess Dressing
2 cups watercress, picked leaves, washed 1/2 cup basil leaves 2 tablespoon chives, chopped 2 tablespoon tarragon leaves 1 lemon — zest and juice 1/2 cup mayonnaise 2 tablespoons crème fraiche 1 each anchovy 1/2 tablespoon Dijon mustard 2 each garlic cloves
Method: In a blender mix lemon juice, mayonnaise, crème fraiche, anchovy, Dijon mustard, and garlic cloves. Puree until smooth adding a small amount of water if the mixture becomes too thick. Add the fresh herbs and lemon zest to the blender cup and carefully pulse to combine and fully mix the herbs and the pureed base. “EMMY®” MACARONI AND CHEESE (Serves 5)
1 lb. box Dececco Ziti Cut No. 118 Pasta 2 quarts half and half 3 whole shallots, peeled and sliced 10 cloves of garlic, sliced 2 branches fresh thyme 1 bayleaf Ground or fresh grated nutmeg Kosher salt Freshly ground white pepper cup unsalted butter 3/4 cup sifted flour 15 slices Vermont white cheddar, sliced very thin
Method: Cook box of pasta in 2 quarts of boiling half and half, that has sliced shallots, sliced raw garlic, thyme, bayleaf, salt and pepper, and just a touch of nutmeg. Cook the pasta 1/2 of the way, then use a slotted spoon to lay out on a parchment lined tray in a single layer and chill. Make a sauce bechamel, by adding a blond roux to the poaching liquid, and simmer for 5 minutes only. (if it reduces too much, add a touch of cream or milk). Strain thru a sieve. Blond roux: Melt the butter in a saucepan without letting it brown. Add flour to butter and cook whisking, for 4 minutes. The color should be blond or very light gold. Use a basting brush to paint/glaze the macaroni with bechamel, and chill. Once cold, cut into 15 equal-sized circles or squares. Place one slice of cheese on each macaroni square/circle, and stack up 3 high, giving you 5 three-layer Macaronis. Cover with plastic in the refrigerator, so as not to absorb odors.When ready to serve, place in a pre-heated 350 degree oven until hot throughout.
DARK CHOCOLATE BROWNIES WITH BOURBON SAUCE
1 & 1/3 cups butter, softened 2 and 2/3 cups sugar 4 eggs 3 teaspoons vanilla extract 2 cups all-purpose flour 1 cup baking dark cocoa powder 1/2 teaspoon salt Confectioners’ sugar, optional
Baby Bourbon Caramel Sauce: 1 cup sugar (+ 1/4 cup water) 1/2 cup heavy cream 1 tablespoon Hudson Baby Bourbon pinch of sea salt
Method: For the brownie: In a large bowl, cream butter and sugar until light and fluffy; beat in eggs and vanilla. Sift together the flour, cocoa and salt; gradually add to the butter, sugar and egg mixture. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely and cut into bars or squares. Dust with confectioners’ sugar if desired. Baby Bourbon caramel sauce: Simmer sugar and 1/4 cup water on medium heat, swirling in the pan – NOT stirring -for about 15 minutes, or until a deep amber color is reached. Watch closely as not to let it burn. Turn off burner, remove from heat and slowly add cream while stirring. Add a pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Transfer to a heat-safe dish or container and let cool in the refrigerator. Drizzle over a plate of cooled, dusted brownies, or pipe a design of whipped cream onto each brownie and then drizzle! Enjoy!
CHOCOLATE CROISSANT BREAD PUDDING (Serves 4)
1/2 cup milk 4 cups cream 1 cup egg yolks 1/4 cup sugar 1 lb. torn croissants (4 croissants 4 oz each) 1/4 cups dark chocolate chips Icing sugar, for dusting
Method: Preheat oven to 300°F. Place the milk, cream in a small saucepan over medium heat and cook, stirring, until just below the boil. Remove from the heat and set aside. Place the egg yolks and sugar in a large heatproof bowl and whisk to combine. Gradually whisk the warm milk mixture into the egg mixture to combine. Arrange the croissants in a 12 cm x 18 cm 1.5-litre-capacity baking dish, layer with chocolate chips. Pour over custard and cook for 25 minutes in a bain-marie or until golden and just set.
What will you be serving at your Emmys® party at home? Post your menu here #4ChionFoodie. The Emmys will be broadcast on Sunday, Sept. 19 (8:00-11:00 PM, live ET/5:00-8:00 PM, live PT) on the CBS Television Network.
We all love the sweet pancake with maple syrup great childhood memories at the campfire flipping pancakes. Bring pancakes to your brunch as a savory dish.
Roasted corn with spring peas is a great brunch dish this season. Bring this combination to your Sunday brunch.
Recipe
Roasted Corn Pancakes with Spring Pea Puree Poached Egg with Roasted Corn Aioli
2 tsp. fresh mint leaves (1 tsp. fresh mint chopped)
2 TBSP Cold Butter
Sea Salt/Ground Pepper
In a sauce pan over medium heat oil until hot. Add the peas, onions, and garlic until softened. Fresh peas 1 to 2 minutes froze peas 3 to 4 minutes. Add the broth cook until the peas are tender. Remove from the heat add the parsley.
Place in the a blender or use an immersion blender. Add the butter blend till puree. Add the mint, dash of salt and pepper blend well.
Roasted Corn Aioli (can be made the day before)
1 TBSP lemon juice
1 Tsp. lemon zest
2 cloves of garlic
2 eggs
2 TBSP Parsley
1 Tsp. Dijon mustard
1/4 Tsp. Salt
1/8 Tsp. cayenne pepper
1 cup olive oil more may be needed
2 ears of roasted corn (remove kernels from cob)
Combine all ingredients except for the olive oil and corn kernels in a bowl of a food process until smooth. Slowly add the olive oil through the feeding tube while processor is running. This will create a consistency of mayonnaise when all the oil is added. It may need a little more to reach the consistency needed. Transfer to a bowl and fold in the roasted corn in the aioli. Can be store for up to a week in the refrigerator.
1 large egg separated (yolk slightly beaten) (egg white beaten stiff)
1 1/4 cup buttermilk
1 TBSP Canola or Olive Oil
1 jalapeno seeded, deveined, and chopped if heat desired)
1 Tsp. cilantro
1 ear roasted corn (remove kernels from cob)
1 Tsp. butter for cooking
Combine the flour, cornmeal, baking powder, salt, and sugar in a large bowl. Whisk together the egg yolk, buttermilk, and oil in a medium bowl. Mix dry ingredients well with wet ingredients. Stir in corn. Gently fold in whipped egg.
Add a pat of butter to a griddle. Heat over medium heat. When the surface is hot pour 1/4 cup of batter to form 5 inch pancake. Cook until bubbles form on the top surface. Flip and cook the other side until cooked through, 2 to 3 minutes.
Poached Eggs (can use a medium over egg, yolk needs to be runny)
6 Eggs
2 TBSP vinegar/rice vinegar
Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
Swirl the simmering water, and then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to present them from breaking and to achieve proper consistency.
Remove the pot from the heart, cover and let stand until the egg whites are fully cooed and the egg looks like a smooth ball about 4 minutes. You want the yolk to be runny.
Remove with a slotted spoon and drain on a paper towel lined plate.
To serve place the corn pancake on a serving plate, dollop about 1 TBSP of spring pea puree, top with poached egg (over medium egg) drizzle with roasted corn aioli. Top with sprigs of mint and black pepper.
Note you can make variations on this recipe
You can use mashed avocados in place of the peas
Add smoked salmon, Canadian Bacon, or half slices of bacon placed on top of pea puree or avocados.
Oscars® is throwing a party. The 92nd Oscars’® biggest party will be the Governor’s Ball. The theme of this year’s Governor’s Ball is ‘Magical Transformation’.
The Governors Ball Press Preview
Oscar® Party Planning
The inspired design for the evening’s party is harmony and relaxation. The color palette will be a soothing mix of copper and bronze metallics with accents of eggplant and amethyst.
Wolfgang Puck
Wolfgang Puck is again preparing the evening meal for this celebrity Oscar® party. He has revolutionized the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal.
Mark’s Garden
Mark’s Graden will bring 400 arrangements that will be hand-crafted with white roses, radiant vanda orchids, purple anemones, and more for beauty at this Oscar® party. “For this year’s floral design, we really wanted to keep the spotlight on the stars of the show,” said Michael Uncapher. “With clean, modern design as the focus for this year’s Governor’s Ball.
The Governors Ball Press Preview
Oscars Governor’s Party Menu
Amuse Bouche
• Compressed Watermelon, Housemade Cashew Ricotta, Mint Agave Syrup (V)
• Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V)
• Mini Taro Root Taco with Braised Hibiscus and Tomatillo Salsa (V)
• Cucumber Roll, Green Chickpeas, Avocado, Citrus Confit (V)
Green Tea Almond Milk Mousse and Coffee Gelée (V) Kumquat Eton Mess Verrine – Pavlova, Kumquat Jam, Tangerine Cream, Meringue and Kumquat Tuile (V)
Bottomless Vertical Tart – Yuzu and Blueberry
Blackberry Spiced Layered Cake
Raspberry-Lemonade Cookie (V)
Salted Caramel Brownie Cookie (V)
Double Chocolate Chip Cookie (V)
Red Velvet Brownie (V)
Margarita Push Pop (V)
Chocolate Pizzelle Wafer with Vanilla Cream and WP Chocolate Stamp
Raspberry Marshmallow, Pistachio Sable Dipped in Dark Chocolate
Dark Chocolate and Yuzu Ravioli (V)
Red Wine Winter Spice Pate de Fruit in Dark Chocolate (V)
Cranberry Honey Macaron
Grapefruit Ginger Macaron
Translucent Candy Lollipop with Gold Leaf, Edible Flower with Elderflower Essence (V)
Translucent Candy Lollipop with Silver Leaf, Edible Petals with Mango and Jalapeno Essence (V)
Ube and Coconut Cream Pillow Tart (V)
Peppermint Patty Pillow Cake with Vanilla Sable
Boozy Milkshakes
• Bailey’s Irish Cream Milkshake • Banana, Oat Milk, Salted Caramel, and Bourbon (V) • Orange Sorbet Old Fashioned with Bitters Granita (V)
Housemade Valrhona Chocolate Bars
Dark Chocolate Horchata (V)
Dark Chocolate Turmeric, Lemon and Ginger (V)
Dark Chocolate Cookies & Cream (V)
White Chocolate and Lavender
Chef Action Station SCOOPED TO ORDER SORBETS ON CHINESE DONUTS
Chocolate Sorbet (V)
Coconut and Lychee Sorbet (V)
Mandarin Sorbet (V)
Behind the Scenes
Menu Created by WOLFGANG PUCK and ERIC KLEIN VP of Culinary, Wolfgang Puck Catering
Pastry Design by KAMEL GUECHIDA, GARRY LARDUINAT, and JASON LEMONNIER
Restaurant-Style Service Directed by CARL SCHUSTER, CEO Wolfgang Puck Catering
Recipes For Your Oscar’s Party
Dinner Party
Cacio e Pepe Macaroni and Cheese
Cacio e Pepe Macaroni and Cheese
Recipe courtesy Wolfgang Puck Serves 1 8oz Cavatelli Pasta 2 Tbsp Salt 2 Tbsp Butter 2 Tbsp Flour 1 ¼ cup Whole Milk ¼ cup shredded Aged Vermont White Cheddar 1 Tbsp Parmesan ¼ tsp Pink Peppercorns, toasted and ground ½ tsp Black Peppercorns, toasted and ground ¼ tsp Green Peppercorns
Bring 2-3 quarts of water to a boil in a pot. Add 2 Tbsp of salt to the water and then the pasta. Cook for about 8 minutes or to al dente. Strain.
In a heavy bottom pot, melt butter and then whisk flour into the melted butter. Continue to whisk for two minutes on low heat avoiding any color.
Add milk to the butter and flour mixture continuing to stir until the milk thickens to a creamy consistency and coats the back of a spoon.
Add white cheddar, stirring to melt the cheese into the milk. Add ground pink and black peppercorns.
Add the pasta to the pot and stir in the Parmesan. Season to taste with salt and pepper.
Serve!
Vegetable Rice Paper Roll
Spring Rolls
Recipe courtesy Wolfgang Puck Serves one 1 8” rice paper wrap 1/2 mango peeled, julienned into 3 inch sticks ½ tsp togarashi (shichimi) 4 mint, leaves picked 3 thai basil, leaves picked 1 whole fuyu persimmon, julienned 1 whole jalapeno, seeded and julienned 1whole cucumber, julienned into 3 inch sticks (Discard the seeds) 1 tbsp sweet chili sauce (recipe below) 1 whole fresh lime zest 3 shiso leaves ¼ c micro shiso Sweet Chili Sauce 2 Tablespoons of Agave 1 Tablespoon of Sriracha 1 Teaspoon chopped garlic ½ teaspoon of minced ginger 1 lime, juiced 1 teaspoon sesame oil 1 teaspoon sweet soy sauce 1 teaspoon chopped mint 1 teaspoon of cilantro chopped
Combine ingredients and bring to a boil in a saucepan over medium-high heat, stirring constantly until it begins to boil and remove from heat.
Take off heat and cool using an ice bath. Directions:
Take a bowl with hot water and place one rice paper round in until it is softens and is malleable, about 15 -20 seconds. Be sure to use to large enough bowl for the rice paper to fit without bending or folding.
Place the now rehydrated rice paper on a dry cutting board or flat clean surface.
Place towards a quarter of the way down the rice paper: 4 julienned strips of mango, 3 to 4 pieces of persimmon, 4 strips of cucumber, 3-4 strips of jalapeno, tablespoon of sweet chili sauce, zest a teaspoon of lime, ½ teaspoon of Togarashi, 3 mint leaves, 2 Thai basil leaves, shingle the shiso leaves on tip
Take the sides of the rice paper roll and fold inward, then bring the bottom of the rice paper and fold over the ingredients and gently roll upward.
Cutting the rice paper roll into desired pieces and garnish with micro shiso leaves.
Cocktails
Cocktails
Garden Party Martini (Non-Alcoholic Cocktail)
2 1/2 oz Seedlip Garden 108
1/2 oz Olive Brine
Dash of Celery Bitters
5 Drops Giardiniera Oil
Combine seedlip garden, olive brine, and celery bitters into a mixing glass over ice. Stir well. Strain contents into a chilled martini glass. Use an eyedropper to place 5 drops of Giardiniera oil onto the top of the cocktail.
When You Have Passion
1 1/2 oz Tequila Don Julio Blanco
1 oz Fresh Lime Juice
3/4 oz Agave Nectar
1/2 oz Passion Fruit Liqueur
Dash of fresh ginger juice.
Combine Tequila Don Julio Blanco, fresh lime juice, agave nectar, passion fruit liqueur, and fresh ginger juice into a cocktail shaker with ice. Shake well. Strain content into a 50 ml Tequila Don Julio Blanco bottle and serve with a mini paper straw.
The 92nd Oscars will be held on Sunday, February 9, 2020, at the Dolby® Theatre at Hollywood & Highland Center® in Hollywood, and will be televised live on ABC at 8 p.m. ET/5 p.m. PT. “The Oscars Red Carpet Show” will air at 6:30 p.m. ET/3:30 p.m. PT. The Oscars also will be televised live in more than 225 countries and territories worldwide.
Vegan Dinner for the 77th Golden Globes. Setting a dynamic dinner for the elite of Hollywood is always a challenge. This year for the first time the Golden Globes has asked the Beverly Hilton chefs to create a completely plant-based menu.
Menu Golden Globe Awards
Vegan Menu Decision
The last year we have seen an increase in plant-based food from the Impossible and Awesome Burger. “For the first time the meal served to our guests will be entirely plant-based, a way to focus awareness on the need to countenance sustainable lifestyles as our world moves towards climate and environmental insecurity.” The menu has no meat or dairy in any dish. The Golden Globes takes the challenge and brings a star-studded menu.
King Oyster Mushrooms
Vegan Dinner
Vegan Menu
The celebrities attending the Golden Globes this year will find a glamourous filling dinner. The menu includes:
The appetizer is chilled golden beet soup. This is prepared with shaved candy-striped beets, citrus oil, pistachio, micro chervil, and amaranth
The entrée will be “scallops” made from king oyster mushrooms, served with wild-mushroom risotto, roasted baby purple, and green brussels sprouts, globe carrots, and pea tendrils.
The dessert is a “Vegan Opera Dome,” with choco brilliance, praline gunaja crumble, caramelized hazelnuts, and passion crispy.
Vegan Menu Changes
Executive pastry chef Thomas Henzi discusses making a beautiful cake without the use of gelatin, eggs, milk, or butter. This is a completely plant-based pastry. “It is a bit different when coming to pastries. You have to always learn new things,” Henzi states.
Executive chef Matthew Morgan says, “It is exciting to be a part of it. The statement that it is making is extremely important.” The menu looks to be as fancy as years past and the celebrities should have plenty to eat and drink.
Menu Golden Globe Awards
Vegan Drink Menu
Moet is here again with mini champaign bottles for the red carpet arrivals (1500 in total). The official drink is the Moet Golden Hour. This cocktail (500 will be served) is created with Belvedere vodka, Moet, pineapple juice, and simple syrup. 125 bottles finish off the Moet champaign at the Golden Globes.
Vegan Dinner Table Settings
Mark’s Garden is decorating the table with over 10,000 flowers. Vibrant and full boutiques will grace each table on the evening of the Golden Globes.
Menu Golden Globe Awards
Vegan Recipe
Golden Beet Soup
2 Tbsp. extra-virgin olive oil 2 ½ lbs. golden beets, peeled and chopped into 1/2-in. pieces (6 cups), green tops reserved 1 medium yellow onion, roughly chopped (2 cups) 2 medium carrots, peeled and roughly chopped (1 1/2 cups) 4 garlic cloves, roughly chopped ½ cup dry white wine 1 (48-oz.) container vegetable stock 1 cup water 1 tsp. orange zest plus ½ cup fresh juice (from 2 oranges) 1½ tsp. kosher salt ¼ cup chopped roasted salted pistachios
1. Heat oil in a large pot over medium. Add beets, onion, and carrots. Cook, stirring occasionally, until onion starts to caramelize, 15 to 18 minutes. Add garlic; cook, stirring constantly, until fragrant, 1 minute. Add wine, and use a wooden spoon to scrape up browned bits from the bottom. Add stock and water. bring to a boil over medium; reduce heat to medium-low. Cover and cook until the beets are very tender, about 1 hour. Remove from heat; let cool 20 minutes. 2. Puree cooled soup in a blender until smooth; water can be added for desired consistency. Return puree to pot. Stir in orange zest, juice and salt. Chill 30 minutes or until ready to serve. 3. Thinly slice beet green tops. Ladle soup into bowls, and sprinkle with greens and pistachios. Drizzle with more olive oil, if desired.
Serves: 4 Active time: 40 minutes Total time: 2 hours, 10 minutes
The Golden Hour Cocktail
1 cup ice ¾ oz. grapefruit vodka 1 oz. fresh pineapple juice ⅓ oz. simple syrup 1½ oz. chilled champagne Fresh pineapple chunk Pinch of smoked salt
1. Fill a shaker with ice, grapefruit vodka, pineapple juice, and simple syrup. Shake and strain into a coupe glass. 2. Top with champagne. Garnish with a fresh pineapple chunk sprinkled with a pinch of smoked salt.
Makes: 1
Ricky Gervais will host the high-profile ceremony airing live coast to coast on Sunday, Jan. 5, 2020 from 5-8 p.m. PT/8-11 p.m. ET on NBC from The Beverly Hilton.
Stay tuned here and on our social media for exclusive coverage of the Golden Globes. #4chionstyle.
Sunday is the 71st Emmys® Prime Time hostless award ceremony. The nominees and winners will be honored with an after-party,Brilliance in Motion, at the L.A. LIVE Event Deck. This will be an evening of exceptional food, talent, and drinks. You can even enjoy a glamourous evening at home.
Home Entertaining for the Emmys®
Emmys® Brilliance Party At Home
Entertaining is such always fun. There is no better time than the Emmys®. Celebrate your favorite actor/actress, streaming shows, and mini-series.
Create a great time that involves your senses. This will engage your guests. The food is one way to really bring this to light. You can create great courses that bring all five senses to the table (recipes at the end).
Decorating is always a lot of fun. The Governors Ball is using a rich palette of eggplant purple, magenta, coral, red, and Emmy gold! These are great colors for your invitations, table accents, and backdrops use scarfs or sheer fabrics.
Add fountains for just an added touch of sound. Crystals are a perfect addition to the table setting and capture the light from candles. Farmers’ Markets have beautiful flowers to use as a nice pop of color around the room. Add extra large pillows that can be used as sitting for the guest to sit while enjoying the show.
Have the evening be the formal attire. Then make a budget for the amount one can spend on the purchase of formal evening wear. Then have a golden trophy for the winner.
Gift bags for your guests as they leave is a nice surprise. You can include a personalized label bottle of wine (in Chandler AZ Down Time Wines creates personal labels), Fuji water, Lindt chocolates, and an Emmy® of their own.
Emmys® Governors Ball Theme
This event is one big celebration covering three evenings of Emmys® nominees and winners. This menu, decor, and drinks set with the theme. “The theme of Brilliance in Motion reflects both the extraordinary talent and creativity of the people and productions we honor at the Emmys®, and the vibrant experience we’ve designed for this year’s Governors Ball,” said Governors Ball Committee Co-Chair Halina Siwolop.
The 2019 Governors Ball Food & Beverage Tasting
The 2019 Governors Ball Food & Beverage Tasting
The 2019 Governors Ball Food & Beverage Tasting
Emmys® Brilliance Governors’ Menu
This year’s menu will be one worth waiting to eat until after the prime time show for the celebrities. You can create a nice dinner party with the recipes included below.
TRAY PASSED HORS D’OEUVRES
Mango rice paper roll
Rice noodles, mango, mint, basil, and sweet chili dipping sauce
Maine lobster, burrata, crisp capers, savory basil waffle cup
Yellowtail sashimi, yuzu ponzu, red plum relish, crispy wonton
Chef and Founder of Patina Catering Joachim Splichal returns to the Governors Ball. This is the 24th year for the catering company. This menu is a lavish tasting menu of chef-driven small plates and reinterpretations of classic dishes.
Emmys® Governors’ Dessert Menu
Why not start with dessert! This year’s dessert menu created by Frania Mendivil. She has a passion for pastry. She began in her family’s humble bakery in Mexico. The official chocolate is Lindt.
DECADENT DESSERTS
Mini Milk Shakes
Chocolate and vanilla whipped Chantilly
maraschino cherry tray-passed
Mini Verrines
raspberry chia seed tapioca, Lindt chocolate pot de crème
Butterscotch budino (recipe below)
Mini Chocolate Cup Tarts
mango passion, pistachio chocolate
Homemade Cookies and Warm Brownies
Snickerdoodle Blondie
caramelized popcorn, sea salt
Double Chocolate S’more Brownies
Gooey Chocolate Chip Cookie
The 2019 Governors Ball Food & Beverage Tasting
The 2019 Governors Ball Food & Beverage Tasting
The 2019 Governors Ball Food & Beverage Tasting
The 2019 Governors Ball Food & Beverage Tasting
Emmys® Governors Ball Drinks
Every celebration needs a good set of drinks. The Emmys® Governors Ball brings Sterling Vineyards back. The selection of wine includes
Vineyards Napa Valley Chardonnay
2017 Sterling Vineyards Napa Valley Sauvignon
Blanc and 2016 Sterling Vineyards Napa Valley Cabernet Sauvignon
Blanc de Blancs Ferrari Brut, the Ferrari Brut Rosé, a delicately harmonious blend of Chardonnay and Pinot Noir, and a glorious array of vintage offerings.
FIJI Water
Ketel One Family-Made Vodka
The Marvelous Mule – An unexpected global twist to the classic ginger mule that incorporates turmeric and lemongrass
The Dapper Dragon – A delightful sipping experience highlighted by vibrant dragon fruit, papaya nectar, and cardamom-spiced coconut water
The Moonlighter (recipe below) – A playful riff on the classic espresso martini with surprising notes of pineapple and banana
The Helmsman – An alcohol-free option with papaya, coconut and tangy citrus to please any palate
Don Francisco’s Coffee
The 2019 Governors Ball Food & Beverage Tasting
The 2019 Governors Ball Food & Beverage Tasting
The 2019 Governors Ball Food & Beverage Tasting
The 2019 Governors Ball Food & Beverage Tasting
Food & Beverage Facts
There is a lot of food that goes into the three-night event. Here is just a little insight into what it takes to celebrate the celebrities on Emmys® nights. Service • 20 executive chefs on-site in the kitchen each night • 250 chefs each night • 15 production managers each night • 50 bartenders each night • 600 servers each night • 9 convection ovens • 6 stoves • 15 fryers • 100 wine buckets
KOBE BEEF MEATBALLS WITH ROASTED TOMATO SAUCE AND CREAMY BECHAMEL
Serves 16 2# Ground Kobe Beef 1# Ground Veal (can be substituted with ground pork as needed) 3 C Toasted Ciabatta bread 1 C Whole milk 2 T Ground Fennel Seed 2 T Ground Caraway Seed 2 T Garlic Powder 1 T Onion Powder ¼ C Salt ¼ C Chopped Parsley ¼ C Chopped Basil METHOD: Preheat oven to 425 degrees. With a knife, remove the crust of ciabatta bread and tear the remaining bread into small pieces. Drizzle the torn beard with olive oil and toast in oven until lightly golden brown. While the bread toasts, mix the ground beef, veal, and all the dry spices in a large bowl. When the bread is toasted and dry, remove from oven and allow to cool. Once the bread is cool enough to handle, crumble the bread into a separate bowl and cover with the whole milk; set aside until milk has been fully absorbed by the ciabatta. When the bread is fully hydrated, combine the bread mixture with the beef mixture, and add the fresh parsley and basil. Mix well by hand until fully incorporated. Form the mixture into 2oz balls and place onto a baking tray. Bake the meatballs in a hot oven until dark golden brown and fully caramelized, about 10 minutes. Once baked, immerse the meatballs into the tomato sauce completely and allow to simmer until fully cooked. Once cooked through the meatballs are ready to eat but can be left in the simmer sauce to be served later. Serve warm with an ample drizzle of the bechamel sauce. TOMATO SAUCE: ¼ C Extra Virgin olive oil 8 cloves Garlic, finely sliced for minced ½ EA White onion, finely diced ½ C Dry white wine 12 Leaves basil, chiffonade 1 can San Marzano tomatoes, crushed 1 t ground black Pepper 1 T Kosher salt ½ T Chili flake METHOD: In a heavy-bottomed cooking pot, warm olive oil over low heat. Once the oil is warm add the sliced garlic and diced onion and allow to cook for 5 minutes, stirring often to ensure the onion and garlic does not burn. When the onion and garlic are soft and fragrant, carefully add the white wine and reduce to ¼. After the wine is reduced add the remaining ingredients and allow to simmer, stirring often, until the sauce is thickened and smooth, approximately 1 hour. Keep the heat on low and allow the sauce to simmer slowly for best results. BECHAMEL: 1 C Dry white wine 4 EA Thyme sprigs 2 EA Bay leaves, fresh if available 4 EA Garlic cloves, crushed 1 EA Shallot, sliced 1 tsp black peppercorn ¼ C All-purpose flour ¼ C Unsalted butter ½ C Whole milk ½ C Heavy cream METHOD: In a heavy-bottomed saucepot place wine, thyme, bay leaves, garlic, shallot, and black peppercorns, and simmer on low. Reduce the mixture to ¼ of the original volume. Once reduced, strain the mixture and place the wine back into the cooking pot. Allow the wine to continue to reduce until almost evaporated. Roughly chop the butter and add to the wine. Keeping the heat on low, allow butter to fully melt and then whisk the flour into the butter and wine mixture to start the roux. Continue to whisk and cook the roux until the smell of raw flour is gone, approximately ten minutes. Combine the whole milk and heavy cream and slowly whisk into the roux watching for any lumps that may form. Allow to simmer for another 10 minutes, adding more milk if bechamel becomes too thick.
Main Course
PRIME BEEF TENDERLOIN
Serves 12 1 EA Prime beef tenderloin 2 oz Unsalted butter 6 EA Thyme sprigs 4 EA Garlic cloves Kosher salt Ground black pepper METHOD: Preheat oven to 400 degrees. Season beef tenderloin with salt and pepper on all sides. Over medium-high heat in a cast-iron pan, sear beef tenderloin until golden and caramelized on all sides. Add butter, thyme and crushed garlic to the pan and baste the beef with the frothy melted butter. Once basted place in oven and cook until medium-rare, approximately 15 minutes. The internal temperature should be roughly 125 degrees if using a meat thermometer. Remove from oven and allow the beef to rest for at least 10 minutes before cutting and serving.
WHITE CHEDDAR POTATO GRATIN
4# Russet potato, peeled and finely sliced 6 EA Shallot, finely sliced 6 EA Garlic cloves, chopped 2 C Whole milk 4 C Heavy cream 2 T Kosher salt 2 T Thyme leaves, chopped 6 oz White cheddar, grated 4 oz Parmesan cheese, grated METHOD: Preheat oven to 350 degrees. In a heavy-bottomed pot, sweat garlic and shallots until soft and fragrant. Add cream, milk, salt, and thyme leaves and reduce by half. While the milk and cream mixture is reducing, peel and slice the potatoes as thinly as possible and cover in cold water to prevent browning. Prepare an 8×10 inch heavy-bottomed casserole dish with cooking spray or butter. Arrange one layer of the sliced potatoes into the bottom of the casserole dish. Carefully cover the potatoes with the reduced cream. Sprinkle with the white cheddar and parmesan. Place the second layer of potatoes and again cover with cream mixture and grated cheeses. Continue this process the casserole dish is completely full. Add one final layer of the grated cheeses and cover the casserole dish with aluminum foil. Bake the gratin for 1 hour at 350 degrees, remove foil and bake for an additional 20 minutes to brown the top of the gratin. Remove from oven and allow to cool for 15 minutes before serving.
Green Goddes Chop Salad
Serves 8 1 C Baby zucchini, blanched 1 C Asparagus tips, blanched ½ C English peas, blanched ½ C Edamame, blanched ½ C Green Romanesco florets, blanched ½ C Shishito peppers, lightly grilled 8 EA Broccolini, blanched 2 heads Baby artisan lettuce, leaves picked washed ½ C Green Goddess dressing METHOD: Prepare the vegetables as stated and cut all into bite-size pieces. Wash and dry the lettuce leaves and cut into a bowl. Combine with cut vegetables and drizzle with the green goddess dressing. Carefully toss and serve. Garnish with fresh tarragon leaves and fennel frond. GREEN GODDESS DRESSING 2 C Watercress, picked leaves, washed ½ C Basil, leaves 2 T Chives, chopped 2 T Tarragon leaves 1 EA Lemon zest and juice ½ C Mayonnaise 2 T Crème Fraiche 1 EA Anchovy ½ T Dijon mustard 2 EA Garlic cloves METHOD: In a blender mix lemon juice, mayonnaise, crème fraiche, anchovy, Dijon mustard, and garlic cloves. Puree until smooth adding a small amount of water if the mixture becomes too thick. Add the fresh herbs and lemon zest to the blender cup and carefully pulse to combine and fully mix the herbs and the pureed base.
Dessert
BUTTERSCOTCH BUDINO
Yield: 10 portions 1 cup Dark brown sugar ½ cup water 1 teaspoon kosher salt 3 cup heavy cream 1.5 cup whole milk 8 ea. large egg yolks 4 tablespoon cornstarch 4 tablespoon unsalted butter Method
Combine the brown sugar, water, and salt in a heavy-bottomed saucepan, place the pan on the stove over medium heat, cook until the caramel is dark, takes about 14 minutes.
Standing back with caution add the cream and milk to the caramel. This will make the mixture seize up at first, but if you keep whisking and let it heat back up, it will combine. Bring the mixture back to boil, then turn down the heat to medium.
In a large bowl, whisk together the egg yolks and cornstarch.
Temper the caramel mixture with eggs yolks and cornstarch by adding a cup caramel mix to the eggs mixture, whisking constantly, then pour the egg mixture back into the pan.
Increase the heat to bring this mixture to a boil and keep whisking as the custard thickens from the cornstarch, should take two minutes. 6 Remove the pan from the heat and add the butter.
Strain the custard through a fine strainer to remove any big lumps that might have formed and portion the custard into ramekins.
Cover the ramekins with plastic wrap and chill the custard for a least 4 hours…it’s best when you make a day ahead
Combine Ketel One, Chamomile Lavender Syrup, Fresh Lemon Juice, and Cocchi Americano in a shaker.
Add ice and shake lightly. Over shaking will cause the drink to water down; do not over dilute, as we will be adding additional Soda Water.
Roll in Soda Water and strain over fresh ice into a glass.
Garnish with a manicured lemon twist and fresh lavender sprigs.
** Easy Chamomile-Lavender Syrup
Ingredients:
Strong Chamomile and Lavender Tea
Sugar
Instructions:
Brew 1 cup of strong chamomile and lavender tea; allow to steep for 20 minutes.
Remove tea bags or herbs.
Measure remaining amount of brewed tea, stir in an equal volume of sugar (I have reduced sugar without much change in taste) until dissolved.
Chill
What is your favorite nomination this year? Post your answer on social media using #4chionstyle.
The Livings Space furnishings will be donated to Habitat For Humanity after the event. The 71st Emmy Awards will air LIVE coast-to-coast from the Microsoft Theater at L.A. LIVE in Los Angeles on Sunday, September 22 (8:00-11:00 PM ET /5:00-8:00 PM PT) on FOX.
There is nothing like a great barbecue with family, friends, and neighbors. Barbecuing techniques include smoking, roasting or baking, braising and grilling. We traveled across the US looking for the best.
Sugarfire Smokehouse Barbecue
Sugarfire Smokehouse BBQ
Road Trip Cherie and Tammy Forchion
Sugarfire Smokehouse BBQ
Sugarfire Smokehouse BBQ
Sugarfire Smokehouse BBQ
Sugarfire Smokehouse
St. Louis is known for its arch and barbecue. Today I enjoy the meal with my sister Cherie. This being a late Sunday afternoon we realize that many locations are not open, but find one near the ball field, SugarFire SmokeHouse BBQ!
This is an award-winning restaurant under Chef Mike Johnson has studied with Myron Mixon, cooked with Emeril Lagasse and Charlie Trotter. It was a great experience of community, exceptional food (sweet potatoes the best) and BBQ pork and salmon.
St. Louis BBQ is grilled then sauced instead of dry rubbing, slow cooking over indirect heat. St. Louis is the top consumer of bar-be-cue sauce. The sauce is tomato-based and sweeter. The coffee BBQ sauce is tangy and sweet. This is the top area for pork steaks.
Mission Barbecue
Mission BBQ Wilmington NC
Always looking for good BBQ traveling across the country. Each area has its own special BBQ. Wilmington’s Mission BBQ is American and traditional to the area. This place brings the flavors of the region to dinner. Enjoying collard greens made with tomatoes, mac-n-cheese, and green beans with bacon, brisket and NC Style pulled pork with the vinegar BBQ (this food tradition is from original settlers, African slaves on plantations and modern ones). This is an Eastern-style sauce that is vinegar and pepper, no tomatoes. Barbecue is serious here making it all the way to state Congress to declare the official bar-b-q.
Mission BBQ opened 09/11/11 ten years after 911. There is a tradition in the 52 restaurants stops at noon on Fridays to honor the military members and stars and stripes. The decor follows this continued theme with a patriotic dining room full of tributes to those who make our country great. There is really nothing more American than a barbeque.
The staff is exceptional and gives a lot of insight into food and history. The food is a delicious find.
Smokey D’s BBQ
Smokey D’s BBQ
Smokey D’s BBQ
Smokey D’s BBQ
Smokey D’s BBQ
Smokey D’s Barbecue
Lunch with my dad is at Smokey D’s BBQ in Des Moines, Iowa. The year of BBQ adventures and the history of each region is fun. My dad enjoys a half rack of ribs; I go for a lighter side with a veggie wrap. The menu includes great home comfort foods. The fries are crispy and seasoned. The ribs fall right off the bone. Next time I want to try the potato casserole. The BBQ meat and sauce are award-winning. The BBQ founded by Darren and Sherry Warth in a trailer in their driveway.
Bobby Q
Bobby Q
Bobby Q
Bobby Q
Bobby Q
Bobby Q
Bobby Q
Bobby-Q Barbecue
I enjoy a late evening dinner with my daughter, granddaughter Ellie, son-in-law, niece, and sister-in-law in Phoenix. It is a great location with exceptional decor. The bathroom sink is in the hallway near the restroom. The ceiling is worth looking up.
The menu is extensive and a nice variety of choices. The meat is slow smoked and topped with a sweet-savory bbq sauce. The mac-n-cheese is exceptional (Ellie loved this the best) and fries perfection. It is a great evening out.
The restaurant owned by Bob Sikora, a famous Phoenician restaurateur. He brings a Memphis approach to his bbq. The meat is smoked with almond and mesquite wood and dried rubbed.
Barbecue is a tradition in this country that is thousands of years old. It is a great way to spend with loved ones.
