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96th Academy Awards

96th Academy Awards

96th Academy Awards is the night with glam, fashion, and film. This year’s 96th Academy Awards® features eligible films is 321. There were snubs for Leonardo DiCaprio, Margot Robbie, Greta Gerwig, and Sofia Coppola, to name a few. This year’s Oppenheimer dominates the 96th Academy Awards with 13 nominations.

96th Oscars, Academy Awards
The 96th Academy Awards®

Academy Awards Movie Night

Enjoy the films with streaming on Netflix, Disney+, or Hulu. You can enjoy a cocktail like the celebrities at the Governors Ball.

Academy Awards Recipients

96th Academy Awards Best Motion Picture Of The Year

  • Oppenheimer Emma Thomas, Charles Roven And Christopher Nolan, Producers ~ Recipient 7 recipients for this filme
  • American Fiction Ben Leclair, Nikos Karamigios, Cord Jefferson And Jermaine Johnson, Producers
  • Anatomy Of A Fall Marie-Ange Luciani And David Thion, Producers
  • Barbie David Heyman, Margot Robbie, Tom Ackerley And Robbie Brenner, Producers
  • The Holdovers Mark Johnson, Producer
  • Killers Of The Flower Moon Dan Friedkin, Bradley Thomas, Martin Scorsese And Daniel Lupi, Producers
  • Maestro Bradley Cooper, Steven Spielberg, Fred Berner, Amy Durning And Kristie Macosko Krieger, Producers
  • Past Lives David Hinojosa, Christine Vachon And Pamela Koffler, Producers
  • Poor Things Ed Guiney, Andrew Lowe, Yorgos Lanthimos And Emma Stone, Producers

Performance By An Actor – A Leading Role

96th Academy Awards Oscars
Cillian Murphy arrives on the red carpet
  • Cillian Murphy – Oppenheimer ~ Recipient
  • Bradley CooperMaestro
  • Colman DomingoRustin
  • Paul GiamattiThe Holdovers
  • Jeffrey WrightAmerican Fiction
96th Academy Awards Oscars
Susan Downey and Robert Downey Jr. arrive on the red carpet

Performance By An Actor – A Supporting Role

  • Robert Downey Jr. – Oppenheimer ~ Recipient
  • Sterling K. BrownAmerican Fiction
  • Robert De NiroKillers Of The Flower Moon
  • Ryan GoslingBarbie
  • Mark RuffaloPoor Things
96th Academy Awards Oscars
Emma Stone arrives on the red carpet

Performance By An Actress – A Leading Role

  • Emma Stone – Poor Things ~ Recipient
  • Annette BeningNyad
  • Lily GladstoneKillers Of The Flower Moon
  • Sandra HüllerAnatomy Of A Fall
  • Carey MulliganMaestro
96th Academy Awards Oscars, 
 Da'Vine Joy Randolph
Da’Vine Joy Randolph arrives on the red carpet

Performance By An Actress – A Supporting Role

  • Da’Vine Joy Randolph – The Holdovers ~ Recipient
  • Emily BluntOppenheimer
  • Danielle BrooksThe Color Purple
  • America FerreraBarbie
  • Jodie FosterNyad

96th Academy Awards Best Animated Feature Film Of The Year

  • The Boy And The Heron Hayao Miyazaki And Toshio Suzuki ~ Recipient
  • Elemental Peter Sohn And Denise Ream
  • Nimona Nick Bruno, Troy Quane, Karen Ryan And Julie Zackary
  • Robot Dreams Pablo Berger, Ibon Cormenzana, Ignasi Estapé And Sandra Tapia Díaz
  • Spider-Man: Across The Spider-Verse Kemp Powers, Justin K. Thompson, Phil Lord, Christopher Miller And Amy Pascal

Achievement – Cinematography

  • Oppenheimer Hoyte Van Hoytema ~ Recipient
  • El Conde Edward Lachman
  • Killers Of The Flower Moon Rodrigo Prieto
  • Maestro Matthew Libatique
  • Poor Things Robbie Ryan

Achievement – Costume Design

  • Poor Things Holly Waddington ~ Recipient
  • Barbie Jacqueline Durran
  • Killers Of The Flower Moon Jacqueline West
  • Napoleon Janty Yates And Dave Crossman
  • Oppenheimer Ellen Mirojnick

Achievement – Directing

  • Oppenheimer Christopher Nolan ~ Recipient
  • Anatomy Of A Fall Justine Triet
  • Killers Of The Flower Moon Martin Scorsese
  • Poor Things Yorgos Lanthimos
  • The Zone Of Interest Jonathan Glazer

Best Documentary Feature Film

  • 20 Days in Mariupol Mstyslav Chernov, Michelle Mizner And Raney Aronson-Rath ~ Recipient
  • Bobi Wine: The People’s President Moses Bwayo, Christopher Sharp And John Battsek
  • The Eternal Memory Maite Alberdi
  • Four Daughters Kaouther Ben Hania And Nadim Cheikhrouha
  • To Kill A Tiger Nisha Pahuja, Cornelia Principe And David Oppenheim

Best Documentary Short Film

  • The Last Repair Shop Ben Proudfoot And Kris Bowers ~ Recipient
  • The Abcs Of Book Banning Sheila Nevins And Trish Adlesic
  • The Barber Of Little Rock John Hoffman And Christine Turner
  • Island – Between S. Leo Chiang And Jean Tsien
  • Nǎi Nai & Wài Pó Sean Wang And Sam Davis

Achievement – Film Editing

  • Oppenheimer Jennifer Lame ~ Recipient
  • Anatomy Of A Fall Laurent Sénéchal
  • The Holdovers Kevin Tent
  • Killers Of The Flower Moon Thelma Schoonmaker
  • Poor Things Yorgos Mavropsaridis

Best International Feature Film Of The Year

  • The Zone Of Interest James Wilson, Producer ~ Recipient
  • Io Capitano Italy
  • Perfect Days Japan
  • Society Of The Snow Spain
  • The Teachers’ Lounge Germany

Achievement – Makeup And Hairstyling

  • Poor Things Nadia Stacey, Mark Coulier And Josh Weston ~ Recipient
  • Golda Karen Hartley Thomas, Suzi Battersby And Ashra Kelly-Blue
  • Maestro Kazu Hiro, Kay Georgiou And Lori Mccoy-Bell
  • Oppenheimer Luisa Abel
  • Society Of The Snow Ana López-Puigcerver, David Martí And Montse Ribé

Achievement – Music Written For Motion Pictures (Original Score)

  • Oppenheimer Ludwig Göransson ~ Recipient
  • American Fiction Laura Karpman
  • Indiana Jones And The Dial Of DestinyJohn Williams
  • Killers Of The Flower MoonRobbie Robertson
  • Poor Things Jerskin Fendrix

Achievement – Music Written For Motion Pictures (Original Song)

  • What Was I Made For? From Barbie ~ Recipient
  • The Fire Inside From Flamin’ Hot Music And Lyric By Diane Warren
  • I’m Just Ken From Barbie
    Music And Lyric By Mark Ronson And Andrew Wyatt
  • It Never Went Away From American Symphony
    Music And Lyric By Jon Batiste And Dan Wilson
  • Wahzhazhe (A Song For My People) From Killers Of The Flower Moon
    Music And Lyric By Scott George
    Music And Lyric By Billie Eilish And Finneas O’Connell

Achievement – Production Design

  • Poor Things Production Design: James Price And Shona Heath; Set Decoration: Zsuzsa Mihalek ~ Recipient
  • Barbie Production Design: Sarah Greenwood; Set Decoration: Katie Spencer
  • Killers Of The Flower Moon Production Design: Jack Fisk; Set Decoration: Adam Willis
  • Napoleon Production Design: Arthur Max; Set Decoration: Elli Griff
  • Oppenheimer Production Design: Ruth De Jong; Set Decoration: Claire Kaufman

Best Animated Short Film

  • WAR IS OVER! Inspired By The Music Of John & Yoko Dave Mullins And Brad Booker ~ Recipient
  • Letter To A Pig Tal Kantor And Amit R. Gicelter
  • Ninety-Five Senses Jerusha Hess And Jared Hess
  • Our Uniform Yegane Moghaddam
  • Pachyderme Stéphanie Clément And Marc Rius

96th Academy Awards Best Live Action Short Film

  • The Wonderful Story Of Henry Sugar Wes Anderson And Steven Rales ~ Recipient
  • The After Misan Harriman And Nicky Bentham
  • Invincible Vincent René-Lortie And Samuel Caron
  • Knight Of Fortune Lasse Lyskjær Noer And Christian Norlyk
  • Red, White And Blue Nazrin Choudhury And Sara Mcfarlane

Achievement – Sound

  • The Zone Of Interest Tarn Willers And Johnnie Burn ~ Recipient
  • The Creator Ian Voigt, Erik Aadahl, Ethan Van Der Ryn, Tom Ozanich And Dean Zupancic
  • Maestro Steven A. Morrow, Richard King, Jason Ruder, Tom Ozanich And Dean Zupancic
  • Mission: Impossible – Dead Reckoning Part One Chris Munro, James H. Mather, Chris Burdon And Mark Taylor
  • Oppenheimer Willie Burton, Richard King, Gary A. Rizzo And Kevin O’Connell

Achievement – Visual Effects

  • Godzilla Minus OneTakashi Yamazaki, Kiyoko Shibuya, Masaki Takahashi And Tatsuji Nojima ~ Recipient
  • The CreatorJay Cooper, Ian Comley, Andrew Roberts And Neil Corbould
  • Guardians Of The Galaxy Vol. 3Stephane Ceretti, Alexis Wajsbrot, Guy Williams And Theo Bialek
  • Mission: Impossible – Dead Reckoning Part OneAlex Wuttke, Simone Coco, Jeff Sutherland And Neil Corbould
  • NapoleonCharley Henley, Luc-Ewen Martin-Fenouillet, Simone Coco And Neil Corbould

Adapted Screenplay

  • American Fiction Written For The Screen By Cord Jefferson ~ Recipient
  • Barbie Written By Greta Gerwig & Noah Baumbach
  • Oppenheimer Written For The Screen By Christopher Nolan
  • Poor Things Screenplay By Tony Mcnamara
  • The Zone Of Interest Written By Jonathan Glazer

Original Screenplay

  • Anatomy Of A Fall screenplay – Justine Triet And Arthur Harari ~ Recipient
  • The Holdovers written By David Hemingson
  • Maestro written By Bradley Cooper & Josh Singer
  • May December screenplay By Samy Burch; Story By Samy Burch & Alex Mechanik
  • Past Lives written By Celine Song

The 96th Oscars will be held on Sunday, March 10, 2024 4 PM PST at the Dolby® Theatre at Ovation Hollywood and will be televised live on ABC and in more than 200 territories worldwide.

What is your favorite recipients for the 96th Oscars®? Post your answer on social media #4chionstyle.

Image Credit Academy of Motion Picture Arts and Sciences

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Chocolate Bark Oscars® Style

Chocolate Bark Oscars® Style

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.

@4ChionLifestyle 

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Recipe courtesy Wolfgang Puck Catering

Celebration 29th Governors Ball

Celebration 29th Governors Ball

Celebration for all Oscar recipients and nominees this year 29th Governors Ball at the 95th Oscars. This year will be a year with  Andy Seymour of Liquid Productions, golden statues, Wolfgang Puck, Eric Klein, and pastry creations by Kamel Guechida and Garry Larduinat. A celebration for all Oscar recipients and nominees this year.

Celebration Governors Ball Menu

Tray Passed

  • Confit Golden Beet, Cashew Crème, Gastrique, Mint (vegan)
  • Taro Root Taco, Charred Pineapple “Al Pastor,” Shallot, Cilantro (vegan)
  • Puri Pillow, Sumac Hummus (vegan)
  • Black Pepper Shortbread, Goat Cheese, Rhubarb
  • Endive, Ma Maison Chicken Salad, Celery Leaf
  • Miniature Wagyu Burger, Sharp Cheddar, Remoulade
  • Assorted WP Signature Pizzas
  • Spicy Tuna Tartare, Sesame Miso Cones Stationary Snacks
  • House Made “Street Corn” Tortilla Chips
  • Caramel Chili Flavored Popcorn (vegan)

Stationary Snacks

  • House Made “Street Corn” Tortilla Chips
  • Caramel Chili Flavored Popcorn (vegan)

Celebration Tray Passed

  • Smoked Salmon Oscars Matzah
  • Miniature Wagyu Burger, Sharp Cheddar, Remoulade
  • Assorted WP Signature Pizzas
  • Spicy Tuna Tartare, Miso Sesame Cones
  • Mushroom Potsticker “Soup Dumpling” (vegan)
  • Crispy Moroccan Lamb Cigar
  • Shrimp Tempura Spring Roll
  • Goat Cheese Stuffed Eggplant Arancini
  • English Pea Falafel, Pea Tendril (vegan)
  • Jalapeno Corn Fritter

Passed Small Plates Served Cold

  • Poached Pear, Burrata, Pear Butter, Arugula
  • Hearts of Palm, Young Coconut, Cucumber, Avocado, Tapioca Chip (vegan)
  • Beet Napoleon Salad, Goat Cheese, Soft Herbs, Citrus Shallot Vinaigrette

Passed Small Plates Served Hot

  • Chicken Pot Pie
  • Cacio e Pepe Macaroni and Cheese
  • CUT Style Slider and Fries
  • Wagyu Beef, Celery Apple, Planet Carrot, Chile Ponzu
  • Cod Bouillabaisse, Pommes Olive, Sauce Rouille
  • English Pea Agnolotti, Peas
  • House Made “Ranch Dusted” Taco, Jackfruit Carnitas, Salsa Verde (vegan)

Passed Small Plate Sweets

  • Butterscotch Terrarium
  • Basque Cheesecake, Elderflower Macerated Berries
  • Modern Marjolaine Cake
  • Chocolate Caramel Flan, Sesame Streusel
  • CUT London Classic Trifle

Celebration Small Plate Stations

FISH AND CHIPS

  • Classic Crispy Fried Cod, French Fries
    • Tartar Sauce, Malt Vinegar Chips, Saffron Chips, Malt Vinegar, Ketchup, Garlic Aioli

CARVING

  • Beef Wellington

CHICKEN AND WAFFLES

  • Light and Crispy Asian Style Fried Chicken and Pandan Leaf Coconut Waffle prepared to order
    • Gochujang Spiced Maple Syrup, Bourbon Barrel Aged Maple Syrup, Toasted Coconut, Furikake, Assorted Hot Sauces

CRISPY RICE BAR

  • Crispy Heirloom Rice Cakes prepared to order
  • Miso Hamachi Tartare, Spicy Tuna Tartare, Braised Mushroom Tartare (vegan)
  • Whole Loins of Ahi Tuna, Salmon and Hamachi, carved to order
  • Fresh Fruit Sushi and Sashimi, Coconut Rice (vegan)
  • Truffle Ponzu, Unagi Glaze, Smoked Soy, Miso Aioli, Sushi Soy, Yuzu Kosho, Chili Aioli, Pickled Ginger, Wasabi-Avocado Salsa, Tobiko, Kelp Noodle Salad, Shiso Leaves, Pickled Wasabi

GRAZING TABLE

  • Imported and Domestic Cow, Goat and Sheep’s Milk Cheeses
  • Chunks of Aged Parmigiano Reggiano
  • Dried Fruits, Marcona Almonds
  • Grapes, Honey, Honeycomb and Artisan Jams
  • Assorted Charcuterie
  • Marinated Olives with Rosemary and Orange Zest
  • Epi Baguettes, Grissini and Olive Breads

STUFFED BAO BUNS

  • Confit Duck
  • Soy Braised Mushroom (vegan)
  • Char Siu Sauce, Spicy Hoisin, Sambal Chili, Pickled Cucumber Salad
  • Duck Fried Rice

WOOD FIRE PIZZA OVEN

  • Classic Duck Pizza
  • Lamb Chorizo Pizza
  • Mushroom Pizza
  • Spicy Chicken Pizza
  • Prosciutto and Arugula Pizza

Sweets

  • Croquembouche with Oscar Silhouette,
    • Cream Puffs filled with Mango and Passion Fruit
  • Dark Chocolate Coffee Eclairs, Crispy Dark Chocolate, Gold Dust
  • Ube and Calamansi Entremet Cake
  • Chocolate Bark
  • Raspberry and Lemon Sable Breton Tart
  • Salted Caramel Mocha Oscar Chocolate Eclairs
  • Bourbon Apple Tarte Tatin Millefeuille
  • Raspberry Lychee Rosewater Macaron
  • Forbidden Rice Cup with Compressed Tropical Fruit (vegan)
  • Currant Cheesecake Religieuse with Graham Cracker Crust
  • Pistachio and Cherry St Honore Tart
  • Old Fashioned Baba Au Rhum
  • Hazelnut and Salted Caramel Praline Paris Brest
  • Chestnut and Cassis Canelé Cake (vegan)
  • Smoking Chocolate Cigars, Liquid Nitrogen Edible Cigars, Chocolate Smoked Don Julio Tequila

ASSORTED CHOCOLATE BON BONS

  • Kaffir Lime (vegan)
  • Buddha Hand
  • Finger Lime
  • Kumquat (vegan)

Celebration OSCAR GOLD SPRAYING STATION

Featuring Komuntu 80% chocolate, a fair and sustainable chocolate created for the 100th anniversary of Valrhona (vegan)

SOUTH BALCONY SWEETS

  • Chocolate Chip Cookies
  • Raspberry Brownies
  • Red Velvet Whoopie Pies (vegan)
  • S’Mores Cookies
  • Peach Pie “Purse” (vegan)
  • Bananas Foster Mallomar

ICE CREAM WAFFLE CONES Made to Order

  • Vanilla Cookie Dough Ice Cream
  • Chocolate, Chocolate Ice Cream
  • Mango Passionfruit Sorbet (vegan)
  • Raspberry Sorbet (vegan)

Celebration Cocktails and Drinks

  • Showtime Margarita
  • Best Picture Paloma
  • Director’s Martini
  • The Curtain Call
  • Non-Alcoholic Master Thespian
  • FLEUR de MIRAVAL Champaign
  • Clarendelle and Domaine Clarence Dillon Wine

Celebration In The Kitchen

  • 120 Chefs
  • 50 pounds of Nishiki Rice
  • 2000 Whole Eggs
  • 20 Whole Yellowtails
  • 400 pounds of Smoked Salmon
  • 500 pounds Jidori Chicken
  • 100 pounds Yukon Potatoes
  • 120 pounds Kennebec Potatoes
  • 65 pounds Miyazaki Wagyu Beef
  • 70 pounds English Peas
  • 70 pounds Jackfruit
  • 20 pounds Purple Ninja Radish
  • 50 pounds Baby Carrots
  • 50 pounds Fennel
  • 40 pounds Premium Frisee
  • 100 pounds Golden Beets
  • 25 pounds Red Beets
  • 25 pounds Candy Striped Beets
  • 20 pounds Cashews
  • 40 pounds Shishito Peppers
  • 100 pounds Pineapple
  • 50 pounds Taro Root
  • 100 pounds of Ground Beef
  • 5 gallons Hummus
  • 40 pounds Kohlrabi
  • 50 pounds Corn
  • 50 pounds Pear
  • 2500 leaves Endive
  • 200 pounds Blue Corn Masa
  • 300 House Pizza Dough Balls
  • 25 pounds Rhubarb
  • 50 pounds Whole New York Steaks
  • 30 Beef Tenderloins
  • 300 pounds Sushi Grade Ahi Tuna

Local Partners and Farms Include

  • Chefs to End Hunger
  • A. Casas
  • Babe Farms
  • Bernard Ranches
  • J.G. Berries
  • County Line Harvest
  • Harry’s Berries
  • JA Miyazaki Keizairen, Sakura Production USA
  • Valdivia Farms
  • Weiser Family Farms

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.

@4ChionLifestyle 

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www.tiktok.com/@oscars

Scrambled Eggs ~ Then There was an Egg

Scrambled Eggs ~ Then There was an Egg

Scrambled eggs are a great go to for breakfast, snack, sandwich, and so much more. Food Hacks for scrambling eggs here.

Scrambled Eggs Food Hacks

There are many ideas on how to create the fluffy moist tastiest scrambled eggs. Many years of working breakfast in food. My tricks and tips are from personal choice and learnings.

Use water instead of milk or cream. The water creates a steam that heats the eggs. Keep them light while cream/milk creates a tougher egg.

Scramble the eggs in a bowl well. Yes this creates more dishes but will add air to create fluffiness and mix the yolk and whites for the best color.

Do not salt and pepper prior to the end of cooking. Adding salt early in preparation will dehydrate the eggs. Pepper will change the color from a bright yellow to dingy yellow.

Recipe

3 large fresh

1 tsp. water

salt and pepper to taste

2 tsp butter

Place cracked eggs in a bowl. While scrambling eggs till well blended heat skillet with 2 tsp. butter on medium low heat. When pan is warm add eggs to pan let settle until eggs slightly cook on the bottom of the pan. Then begin to scramble with a fork until almost completely cooked. Slightly raw and still shiny. Remove from heat scramble a little more then add salt and pepper to taste. You can add to half toast with avocado, over toast, or a favorite scrambled egg sandwich. You can add fresh chopped green onion on top, add all begal seasoning, or Tabasco sauce. Serving size 1

What is your favorite scrambled egg dish? Post on social media using #4chionstyle.

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Autumn Means Crock Pots and Soup

Autumn Means Crock Pots and Soup

Autumn means crock pots and soup. As a child fall was all about soup from fresh vegetable soup to French onion for Thanksgiving.

Autumn Soups

The first soup of the season was vegetable the last of the fresh garden vegetables. The root vegetables used were just a few from the garden. Many ended in a canner or the root cellar for the dark cold winter. The very last of the fresh greens, green beans, and corn were a great addition.

The soup season all of autumn went from the vegetable soup to chilli for Halloween night served with fried scones and honey butter. The autumn soup season would end with the deep rich French onion soup made from onion jam. Therefore the first of autumn was the last of fresh vegetables but ended with riches of the year’s harvest.

Autumn Soup Tips

Sauté your vegetables from heaviest to lightest to layer the flavors, seals in their flavor, and keep their shape better when added to the soup.

Toasting your seasoning slightly before sauté the vegetables draws out their deep flavors.

Cook the barley separately to allow for the soup to not thicken the soup while cooking.

Autumn Vegetable Barley Bean Soup

1 can white beans (can be any variety of bean you prefer)

1/2 cup corn canned, fresh, or frozen

1/2 frozen or fresh peas

2 medium potatoes diced

2 medium carrots diced

1 medium onion diced

Handful of snapped green beans

4 cloves of garlic chopped

3/4 cups of raw barley (this will be cooked separate from soup)

2 tsp. Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper

2 bay leaves

2 Tbsp Olive Oil

2 Tbsp/1 tsp Better than Bouillon vegetable base

In a large warm sauté pan place your olive oil, add 1/2 seasonings toast slightly. Add onion, potatoes, carrots (heavier veggies) sauté for 3-4 minutes. Then add peas, corn, and spinach. Sauté fro 4-5 minutes. Add the garlic sauté 2-3 minutes.

In a Crock Pot set on low if cooking overnight or high if soup is for dinner (cook 4 hours) add the remaining seasoning, bay leaves, bouillon, sauté vegetables, and 4 cups of water. Taste and adjust seasoning as needed.

In a saucepan add 1 tsp. bouillon, salt, pepper, and 1 1/2 cup water, and barley. Bring to boil once boiling turn to low. Cook for 20 min. Then add to the soup.

Serve with your favorite sourdough bread or crackers.

Please note you can add any vegetables your family enjoys i.e. celery, green pepper, spinach, mushrooms or even a hot pepper for some heat. You can use the leftovers from the roasted Costco chicken or fresh sausage in place of the beans.

What is your favorite autumn soup? Post your answer on social media using #4ChionFoodie

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Party At Home ~ 73rd Emmys®

Party At Home ~ 73rd Emmys®

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

  1. Melt the chocolate in a microwave bowl to 90 degrees F.
  2. With a rubber spatula or spoon, fold in the peanut butter, rice cereal and pop
    rocks.
  3. Place 1 Tablespoon of base 1 inch apart onto sheet tray lined with wax parchment
    paper.
  4. Press flat and inset lollipop stick
  5. Top stick with 1 Tablespoon additional spoonful to secure stick.
  6. Once tray filled refrigerate for 30 min – 1 hour, set.
    Note: Keeps 1 week in refrigerator
Party At Home Seven Minute Martini Classic
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

Infusion: Dried mint, grapefruit twist, 1/2 sliced peach, hibiscus tea

TOOLS REQUIRED

JIGGER, KNIFE, INFUSION DEVICE, COUPE GLASS

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.

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® Party 4chion lifestyle
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.

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Tour De Taco Tuesday ~ Phoenix AZ

Tour De Taco Tuesday ~ Phoenix AZ

Tour De Taco Tuesday Phoenix AZ is a great out of towners activity. You can take visitors on a site seeing tour of the city and enjoy some great local tacos. My nephew, Kaleb, came to visit from Illinois. We ventured out on Tuesday afternoon of eating and site seeing.

Tour Da Taco Tuesday

Tour Da Taco Tuesday City Tacos

City Tacos in North Phoenix is the first stop of the afternoon. It is funny as we each order a taco not 3 or 6 but 1. We are asked, “Are you sure?” We answer, “yes we are sure.” Kaleb order a carne asada with a white tortilla and ordered a shrimp taco corn tortilla. Kaleb ended up with a shrimp taco on white tortilla. He really enjoyed the taco even though it was a surprise. The adventure was picking out toppings from the salsa bar and watching them cook the tacos.

The tortillas are all homemade. The corn tortilla was so sweet and perfect. The addition of strong corn flavor difference from manufactured tortillas brings a real experience for taco Tuesday. City Tacos is, “fresh and authentic Mexican experience at our restaurant. We pride ourselves in making handmade corn and flour tortillas daily, in-house-made salsas, and only using CERTIFIED Angus Beef.” The attention to top ingredients makes this taco a real taco moment.  They do delivery with Grub Hub, lobby is open, and takeout is an option.

Tour De Taco Tuesday Scenic Drive

We took a side trip between North Phoenix and Scottsdale to enjoy the desert scenery and plants. Desert Foothills Scenic Drive, brings the best of natural plants and the dynamics of the Sonoran Desert. Watching the summer sky try to break open for much needed monsoon storms brings excitement and eeriness as the sun gets ready to set and the clouds appear to rise up from the ground.

Kaleb takes in the scenery and enjoys taking photos of the landscape around. We each gather a rock from area to add to our collection ( a tradition I have done since touring the US).

Tour De Tacos Maskadores Taco Shop

Next stop is a fun bright location call Maskadores Taco Shop in Scottsdale. This location was a lot of fun. You are greeted by a large well lit blue mask of the lucha libre, translated as free fight. The decor brings the maskadores front and center. It is a great location for street tacos.

The order here is a fish taco on corn with all the veggies (this does make it very spicy) and carne asada with corn tortillas. The treat here is the Mexican Coke. It is sweeter than regular Coke. Kaleb enjoyed every last drop.

The menu has authentic Mexican flavor from family recipes. Kaleb notes that the two different taco shops create a regional feel to the tacos. They are similar in set up but flavors vary from each taco shop. The lobby is opened, delivery with Uber Eats, and takeout.

Tour De Taco Tuesday Phoenix 4Chion Lifestyle maskadores taco shop
Last Drop of Mexican Coke

Tour De Taco Tuesday El Taco Santo

El Taco Santo is in Chandler. The cashier was warm and welcoming. It was like walking into your family’s kitchen on a holiday. The restaurant’s tables has a lucha libre. The business started as a food truck and the loyalty of customers has lead to locations in Gilbert and Ahwatukee with the food truck. There are plans for more locations in the Phoneix area.

The Sonora Style tacos are created with fresh ingredients including tortillas and family recipes. Kaleb ventures for a quesadilla. This was enjoyable and over filled with meat. I enjoyed the veggie taco. This is a great treat at the end of the day. As we leave there is a most beautiful sunset on South Mountain. Kaleb takes out the camera for a photo of one beautiful summer sunset in Phoenix. You can eat in the lobby, takeout or delivery with Uber Eats.

Tour De Taco Tuesday Los Taquitos

Los Taquitos is my favorite taco shop that I frequent, love the street tacos. They have a very festive decor with exception art.

Guy Fieri enjoyed the tacos here. He says, “they are some of the best I have ever had.” The family (5 sisters and a brother) have been creating these taco since 1981, while using their mother’s guidance and father’s memory.

Kaleb is at the end of eating today but the small pocket size taco is packed with flavor. I enjoyed my favorite there a grilled fish. Perfect end to the Tour De Taco Tuesday. There are four locations in the Phoenix area. There is even a happy hour each day. They serve great traditional breakfast all day. You can enjoy the lobby, takeout, or delivery with Uber Eats.

This was a great regional adventure of tacos in the Phoenix area. What is your favorite taco spot? Post your shops here.

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City Tacos (CT Tacos)

903 E Bell Rd, Phoenix, AZ 85022

Desert Foothills Scenic Drive

6 1/2 miles of Scottsdale Road

Maskadores Taco Shop

15090 N Northsight Blvd #115, Scottsdale, AZ 85260

El Taco Santo

4025 E Chandler Blvd Suite 5, Phoenix, AZ 85048

Los Taquitos Comida Mexicana

4747 E Elliot Rd #17, Phoenix, AZ 85044

Making Cinnamon Rolls ~ Foodie Ellie

Making Cinnamon Rolls ~ Foodie Ellie

Making cinnamon rolls Food Ellie is excited to create grammy’s cinnamon rolls. Ellie’s favorite treat from grammy is cinnamon rolls.

Ellie comes for a summer visit to celebrate the Juneteenth and swim for the weekend with grammy. She made her first pie crust for a sweet potato pie for the family Juneteenth dinner.

Ellie’s advice is to always check the bowl for eggshells and wash up the dishes when done. She was determined to do this herself. She measured each cup of flour to be one cup ( I usually use my senses to measure for bread). It was a wonderful day baking with her. Sharing the tradition I learned from my own grandmother.

Cinnamon Roll Tradition

My grandmothers on my mother’s side were known for their outstanding baking skills. They always used all-purpose flour, white sugar, and no eggs to make cinnamon rolls. Family recipes are fun to create.

I prefer Bob’s Red Mill Unbleached White All-Purpose Baking Flour (12-15% protein). This pastry flour is perfect for creating great yeast-raised products. Today we only had Bob’s Red Mill Unbleached White Fine Pastry Flour (8-9% protein). Getting the right flour has been a difficult product to find during the COVID-19 pandemic. This flour worked out well.

I remember reading my great-great grandmother’s story gathering sego lilies and grinding them into flour to bake bread, cinnamon rolls, and creating pies. They did this after settling in Idaho from the Mid-West and food was scare. It is a make it work moment.

Cinnamon Roll Recipe

Bread Dough

6 – 8 cups of Flour

2 pkg. active dry yeast

2 cups whole milk

1/2 cup butter

1 tsp. salt

1/2 cup sugar

2 eggs

Filling

3/4 cup butter

Cinnamon and sugar

You can raisins or chopped nuts if you like.

Icing Recipe

2 cups powder sugar

4 tbsp softened butter

2 tsp vanilla

Milk, enough to get icing spreading consistancy

In a large bowl or Kitchen Aid, mixing bowl with the bread hook attachment. Add 2 cups of the flour and both yeast pkg. on top of the flour.

In a large pot on the stove on low add whole milk, butter, salt, and sugar heat warm to the touch.

Foodie Ellie Cinnamon Roll Brunch 4chion lifestyle
Foodie Ellie Warming Milk

Pour the warm to touch mixture over the flour and yeast. Mix well on low if using Kitchen Aid. When mixed well add

2 eggs blending after adding each egg.

Slowly add the remaining flour (this will vary each time how much) 1 cup at a time. Mix well after each addition. Increase speed on the Kitchen Aid as needed. The dough should be firm and start to pull away from the sides of the bowl when enough flour is added. Knead by hand for 12-14 minutes (stretch and pull using palms of your hands). In the Kitchen Aid mix for two minutes on setting 8. This is equivalent to 12-14 minutes needing by hand.

Food Ellie Cinnamon Roll Recipe 4Chion Lifestyle
Food Ellie Measuring out the Flour
Raising Cinnamon Rolls

Butter the sides of a large bowl. Place dough in a buttered bowl and cover with plastic wrap. My grandmothers used a clean dish towel. This does create a slight crust on the dough as it rises. Let dough rise until double size about 1 1/2 hours. Punch down, let rest 10 min.

Next, roll the cinnamon roll dough into a circle, dust with flour if sticking, roll about 1/4″ thick. Brush the melted butter on the rolled out dough. Then sprinkle the cinnamon and then sugar till well covered. You are welcome to mix the butter, cinnamon, and sugar together then spread on the dough with a butter knife. Roll the dough each roll please pull towards you. Then cut in 2-inch rolls with a sharp knife (children can use a butter knife it will be a change the shape of the cinnamon roll some but good experience for them).

Finishing Cinnamon Rolls

Place cinnamon rolls in grease baking pan 9×13″. Let rise he cinnamon rolls rise until the are touching each other for about 20 minutes. Bake for 20-25 minutes at 350° f until golden brown. Mix up the icing using a hand mixer. Cool cinnamon rolls until warm to the touch. Frost the cinnamon rolls. This is great to make ahead for a family Sunday brunch or holiday breakfast. Store in an airtight container.

Cinnamon Roll 4 Genteration Family Baking Tradition
Me, Great Grandma Lucy, Grandma Ruth, and Mother Eileen
1970 something

Teaching family recipes are so important in keeping the traditions and flavors alive. Taking time to recreate and creating new alterations make a life long memory that can last for generations. We enjoyed homemade pizza with the extra dough.

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The Waffle Iron for the Decades

The Waffle Iron for the Decades

The waffle iron that lasts for decades. The one I still use today comes from a yard sale in Long Beach Washington (1997), the longest beach in the world.

Hamilton Waffle Iron 4chion Lifestyle
Generational Waffle Iron

Waffle Iron Story

The request while at the beach home was waffles for Sunday breakfast. Just as we drove from a moment downtown Long Beach we find a yard sale. The Hamilton waffle iron is right for the best price of $2. It was a gem for the day if even for the Sunday meal.

This waffle iron has been around since then. It always works and makes perfect waffles. It has gone from the beach to home to the desert in a move. The children have grown and started there own families. The tradition continues with the waffle iron for my granddaughter.

Recently #FoodieEllie (my granddaughter) requested waffles for a Saturday breakfast. She said, “I am going to watch TV while you make me waffles, pleeaassee grammy.” I did take the time to make the waffles.

Foodie Ellie Waffles for Breakfast 4Chion Lifestyle

This is a perfect brunch after the 4th of July holiday weekend. #FoodieEllie loves blueberries and they can be added fresh it gives a nice squeeze of juice inside. Her 4th of July in Champaign Illinois was blueberry waffles. She found the blueberries at the local farmers market. Perfection.

Foodie Ellie Blueberry Pancakes 4chion Lifestyle
Foodie Ellie Blueberry Pancakes

Waffle Recipe

Waffle Ingredients

Here is the reciepe for a great waffle for your weekend celebration. Children will be a great help with creating this meal.

  • 1 cup all-purpose flour (we used Bob’s Red Mill Unbleached White All-Purpose Organic Flour), spooned and leveled
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk (Difficult to find at times you can do 3/4 cup of milk with 1/4 cup of vinegar), perfect buttermilk
  • 2 large eggs (separated, whip egg whites to soft peaks fold in at the very end)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoon sour cream
  • Warmed syrup, fresh fruits, whipped cream, Nutella, or chocolate syrup. Fun to make it a selection for children and guests.
Waffle Recipe 4Chion Lifestyle
Waffle Breakfast
Waffle Directions
  • Preheat waffle iron according to the manufacturer’s instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
  • In a small bowl, whisk buttermilk and eggs yolks; pour over flour mixture, and whisk gently to combine (don’t overmix). Gently whisk in butter and sour cream. Fold in whipped egg whites.
  • Following the manufacturer’s instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Allow your guests to top their waffles with their favorite.

Do you have a waffle iron story? Please post your response using #4ChionFoodie. Happy National Waffle Iron Day.

Enjoy.

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Emmys’® Governors Ball ~ Brilliance in Motion

Emmys’® Governors Ball ~ Brilliance in Motion

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.

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
  • Red wine braised short rib
    • Horseradish cream, herb crostini
  • Tomato “tartare”
    • Basil vinaigrette, savory tomato cone V VEGAN
  • Chicken croquette, smoked paprika aioli
TRAY PASSED SMALL PLATES
  • Kobe Meatball (recipe below)
    • American Wagyu beef, roasted heirloom tomato sauce, béchamel, aged parmesan, crispy basil
  • Crab Cake Slider
    • Jumbo lump crab, Martins potato roll, Old Bay remoulade
  • “Street Corn” Ravioli
    • Sweet corn polenta, lime aioli, Arbol chili tajin
  • Brussels Sprout “Frites”
  • Balsamic syrup, aged parmesan
  • Candy Striped Beet “Poke”
  • Marinated seaweed, red quinoa, white soy ponzu, pickled ginger
  • Caramelized Japanese Eggplant
  • scallion, cilantro, toasted sesame
  • Green Goddess Chop
  • Baby zucchini, asparagus, English peas, edamame, Romanesco, broccolini
STATIONS
NICK & STEFS inspired station
  • Chefs carving/
    • composing bite-sized meat onto small plates. Attendants plating/serving salad onto a small plate
  • Hand Carved Cape Grim Grass-Fed Tenderloin of Beef (recipe below)
    • Red wine sauce
    • Horseradish cream
  • White Cheddar Potato Gratin (recipe below)
    • Lots of cream, lots of butter
  • Little Gem Chopped Wedge Salad (recipe below)
    • Sweet 100 tomatoes, red onion, shaved radish, smoked bacon lardons, creamy blue cheese dressing Bacon on the side
SLIDERS N’ CHIPS
  • Chefs assembling gourmet versions of slider burgers
    • Farmers Market Pesto Chicken Slider herb grilled free-range chicken, local heirloom figs, fresh mozzarella, pesto aioli
    • So-Cal Slider Beyond Meat patty, oven-roasted tomato, dill pickle, grilled onions, “vegan island” sauce, Martin’s potato roll
  • Lettuce wrap available upon request
  • Sweet Potato Chips
  • Russet Potato Chips
  • Creamy French onion dip
  • Ginger aioli

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

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
  • 2015 Sterling Vineyards Platinum Cabernet Sauvignon
  • Blanc and 2016 Sterling Vineyards Napa Valley Cabernet Sauvignon.
  • 2015 Sterling Vineyards Platinum Cabernet Sauvignon
  • 2015 Sterling Vineyards Iridium Cabernet Sauvignon.
  • Ferrari Trento Champagne & Sparkling Wine
  • 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

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

Food
Plated dishes, in miniature form 126,000
Single-bite size hors d’oeuvres 61,000
Maine Lobster 175 lbs
Braised Short Rib 175 lbs
Yellowtail Sashimi 175 lbs
Wagyu Beef 700 lbs
Local Fresh Heirloom Tomatoes 525 lbs
Golden Potatoes 3,500
Aged White Cheddar Cheese 630 lbs
Sweet Corn 540 lbs
Gruyere Cheese 410 lbs
Jumbo Crab 250 lbs
Organic Mangos 1,500 lbs
Chocolate Chip Cookies 7,040
Local Fresh Strawberries 525 lbs
Wine glasses 12,761
Sparkling wine flutes 11,185
Bamboo plates/boats 78,960
Bamboo forks 60,240
Bamboo spoons 19,200
Ice 17,920 lbs
Dry ice 11,500 lbs

Emmys® Recipes

Hor d’oeuvres
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

  1. 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.
  2. 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.
  3. In a large bowl, whisk together the egg yolks and cornstarch.
  4. 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.
  5. 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.
  6. Strain the custard through a fine strainer to remove any big lumps that might have formed and portion the custard into ramekins.
  7. Cover the ramekins with plastic wrap and chill the custard for a least 4 hours…it’s best when you make a day ahead
Cocktail
Moonlighter
Ingredients:
  • 1 ½ oz  Ketel One Vodka
  • ¾  oz Chamomile-Lavender Syrup**
  • ½ oz Cocchi Americano
  • ¾ oz Fresh Lemon Juice
  • 2 oz Soda Water
  • Lemon Twist
  • Lavender Sprigs
Barware:

Instructions:

  1. Combine Ketel One, Chamomile Lavender Syrup, Fresh Lemon Juice, and Cocchi Americano in a shaker.
  2. 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.
  3. Roll in Soda Water and strain over fresh ice into a glass.
  4. Garnish with a manicured lemon twist and fresh lavender sprigs.
** Easy Chamomile-Lavender Syrup

Ingredients:

  • Strong Chamomile and Lavender Tea
  • Sugar

Instructions:

  1. Brew 1 cup of strong chamomile and lavender tea; allow to steep for 20 minutes.
  2. Remove tea bags or herbs.
  3. Measure remaining amount of brewed tea, stir in an equal volume of sugar (I have reduced sugar without much change in taste) until dissolved.
  4. Chill

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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.

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