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Tag: mac and cheese

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.

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Party Like An Oscar® Nominee

Party Like An Oscar® Nominee

Party Like an Oscar® nominee. Party Like an Oscar® nominee. Here are your dinner party ideas and recipes for a spectacular evening. Brining normalcy back after this year. The evening is at the Union Station Los Angeles and the Dolby® Theatre at Hollywood & Highland Center®.

Party Ideas For Oscars®

You can celebrate this time with a great dinner party much like the nominees celebrities. Here are a few recipes for your dinner guests.

  • Smoked Salmon Oscar® with Iranian Osetra Caviar on Brioche
  • Baked Macaroni and Cheese
  • Chicken Pot Pie
  • The Protagonist Cocktail

Party Recipes For Oscars®

Smoked Salmon Oscar with Iranian Osetra Caviar on Brioche

Smoked Salmon Oscar Recipe Party 4Chion Lifestyle

Ingredients
  • Oscar® Brioche
  • 1 loaf brioche
  • 1 cup dill cream (recipe below)
  • 1 lb. smoked salmon
  • 2 oz. Iranian Osetra caviar
  • Dill Cream
  • 1 cup sour cream
  • 1 T lemon juice
  • 2 T shallots, chopped
  • 1 T fresh dill, chopped
Instructions
  1. Cut the brioche into the shape of an Oscar statuette.
  2. Toast until golden.
  3. Spoon small amount of dill cream on the brioche (see below).
  4. Layer smoked salmon on top and garnish with caviar.
  5. Dill Cream
  6. Whisk ingredients together thoroughly. Pinch of salt and white ground pepper.
CHICKEN POT PIE Wolfgang Oscars 4Chion Lifestyle

Chicken Pot Pie

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

Yield: Serves 4

Ingredients

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

Salt and freshly ground black pepper to taste

3 tablespoons all-purpose flour

4 tablespoons vegetable oil

4 tablespoons unsalted butter, divided

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

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

1 medium yellow onion, peeled and diced

2 garlic cloves, minced

Pinch of crushed red pepper flakes

1 sprig thyme

1 bay leaf

1 cup white wine

2 cups organic chicken stock

1 cup plus 1 tablespoon heavy cream

1/4 cup dry sherry

1/2 cup shelled or frozen peas

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

1 cage-free egg

Ingredients

Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light golden and thoroughly cooked, about 5 to 10 minutes. sing a slotted spoon, transfer the chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan, then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2 to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.

Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits, and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the 1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy about 15 minutes. Remove the sprig of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry. Stir together the butter and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper.

Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.

Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With the tip of a sharp knife cut the pastry into 4 circles that will overhang the rim of the serving bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will cover its top, or use one large sheet.

In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.

Wolfgang Puck recipe 4chion Lifestyle

Baked Macaroni and Cheese (recipe courtesy Wolfgang Puck)

Ingredients

8 ounces elbow macaroni

6 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 1/2 cups milk

3 tablespoons finely chopped black truffle (optional)

1/2 medium white onion

1 bay leaf

10 ounces sharp aged white Cheddar, shredded

3 ounces Gruyère cheese, shredded

1 ounce freshly grated Parmesan cheese

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch cayenne

2 drops black winter truffle oil (optional)

1 cup fresh brioche or challah bread crumbs

2 tablespoons finely chopped fresh Italian parsley

Thinly sliced fresh black truffles, for garnish (optional)

Instructions
  1. Preheat oven to 350°F. Bring a large pot of salted water to boil. Add macaroni and cook until al dente, tender but still chewy, about 7 minutes. Drain and transfer to lightly oiled baking pan. Set aside.
  2. While macaroni cooks, melt 3 tablespoons butter in a separate pot over low heat. Whisk in flour and cook, stirring constantly, for 4 minutes.
  3. Add milk, chopped truffle, onion, and bay leaf to butter-flour mixture. Raise heat slightly and simmer for 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat.
  4. Stir in 3/4 of aged Cheddar along with other cheeses. Season with salt, black pepper, cayenne, and truffle oil if desired. Fold in macaroni. Pour into 2-quart casserole. Top with remaining Cheddar.
  5. Melt remaining butter in sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of macaroni.
  6. Step Six: Bake for 30 minutes. Remove from oven let stand for about 5 minutes. Top with shaved truffle, if desired, before serving.
Protagonist Oscars 4Chion Lifestyle

The Protagonist

Ingredients

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

3/4 ounce Fresh Lemon Juice

1/4 ounce Simple Syrup

2 ounces Tonic Water

Sliced Cucumber and Borage Flowers for Garnish

Instructions

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

Pour over fresh ice in a Collins glass.

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

Check out the Oscars® Live Sunday, April 25th at 6:30 PM ET / 3:30 PM PT on ABC. What is your pick of the night? Post our answer here.

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

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

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

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

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

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

Wolfgang Puck recipe 4chion Lifestyle
Baked Macaroni and Cheese

Baked Macaroni and Cheese

(recipe courtesy Wolfgang Puck)

Servings: Serves 4

Ingredients:

8 ounces elbow macaroni

6 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 1/2 cups milk

3 tablespoons finely chopped black truffle (optional)

1/2 medium white onion

1 bay leaf

10 ounces sharp aged white Cheddar, shredded

3 ounces Gruyère cheese, shredded

1 ounce freshly grated Parmesan cheese

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch cayenne

2 drops black winter truffle oil (optional)

1 cup fresh brioche or challah bread crumbs

2 tablespoons finely chopped fresh Italian parsley

Thinly sliced fresh black truffles, for garnish (optional)

Steps:

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

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

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

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

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

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

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

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

THE EPILOGUE

Ingredients:

1 1/4 ounces Tequila Don Julio Reposado

1/4 ounce Caffé Amaro

1/4 ounce Cocchi di Torino

Light barspoon of 2:1 Demerara Syrup

Long orange twist and fresh tarragon sprig for garnish

Preparation:

1. Combine all ingredients in a mixing

glass with ice. Stir to chill and dilute.

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

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

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