Taste of Pace

Staycation with a side of Slow Cooked Short Ribs, please

2012-02-02T12:13:00.000-08:00

It’s about that time people--the tail end of winter and the worst time of the year. Well, with the exception of my birthday (February 7th-- I like bath salts and candles...). There are no big holidays coming up where you get time off from work, the weather- if you’re not in LA- is dreary and sad, and if you don’t know how to cook with winter vegetables properly, it can put you into quite a food rut. (Insert shameless plug here...) Come to one of our Farmer’s Market Cooking Classes to learn!

Winter- we’re over you. The only thing to cure such Winter blues is to make up your own holiday, and get the hell out of town. Ideally, we’d all like to escape to a tropical island, but there is just not enough time to do such extravagant things. Luckily for all of us, we live in California, and there are endless opportunities for staycations-- vacations where you don’t have to even leave the state. While my fabulous birthday trip to Napa has been temporarily postponed, another adventure is never too hard to find.

A friend of mine is hosting a “Writing Pad Mountain Retreat” weekend from March 9-11 in the breathtaking mountain town of Idyllwild-- just two hours away from LA! The retreat is hosted by novelist Jessica Brody (who has 9 book deals at only 32), successful memoirist and journalist Heather Havrilesky, and poetess and memoirist, Marilyn Friedman. You can spend the weekend learning from the pros and working on that screenplay or novel you’ve been putting off for years, all while sitting next to a warm crackling fire with gorgeous mountain views outside your window. This lovely weekend escape is being catered by yours truly, and we are going to be whipping up some of our favorites! As if learning from the best with mountain views wasn’t enough to convince you to go, we are making our slow-cooked short ribs, which- to be honest- are making my mouth water just writing about them. Relaxing in a hot tub eating short-ribs and working on the cookbook I’ve been putting off with mountain views? Yes, please!

It promises to be just the getaway that you need in the tail end of these winter months. If you’re not able to make it, you’re missing out, but we’ll let you have our recipe for the ribs so you can have a staycation at home and eat those short ribs in privacy and without shame. ‘Cause trust us-- you’re gonna want to get all up in them.

(Photo Credit Carla Choy)

Braised Short Ribs (braising technique)

serves 6

Braising is definitely my favorite way to cook meat, but it’s by no means the most difficult. I think I loved braised meats so much not only because of the tender juicy texture, but because it’s transforming a tough cut of meat and making it a super star.

Ingredients:

3 lbs. short ribs

1 (750 mL) bottle red wine

2 onions, large dice

3 carrots, large dice

6 ribs celery, large dice

5 sprigs thyme

5 sprigs parsley

2 bay leaves

2 tablespoons vegetable oil

salt and pepper to taste

Method:

Preheat oven to 300 degrees. Liberally season the meat with salt and pepper. Heat a skillet on high. When pan is hot enough add the vegetable oil and brown meat on all sides. Transfer to a casserole dish and set aside. Saute mire poix (the French word for the classic combination of 50% onions, 30% celery, 20% carrots) in the remaining fat until lightly browned. Deglaze pan with some of red wine (just enough to remove the fat bits from the pan) and add the mixture to the meat in the casserole dish. Cover the dish with a tight lid or aluminum foil. Braise in oven for about 6 hours or until fork tender, but still attached to the bone. Discard all aromatics and vegetables. I love to feed my dog the carrots! Season with salt and pepper to taste and serve. Braised meats love to be served over purees.

Roasted Vegetable Salad and New Cooking Classes

2012-01-17T04:23:00.000-08:00

2012 has made a dramatic entrance, and is already proving to be a busy year for Taste of Pace. There are bigger and better things happening this year, people. For those of you who are our fans, between you and me, there are some exciting things happening in the future on-screen. In addition to all the media work, we have delicious things moving in on the cooking class front!

We have just introduced a series of new cooking classes! Our ever-famous 3 hour Farmer’s Market Cooking Classes were getting to be so popular that we decided to add a few more to add a little variety.

Basic Cooking Series 101: Knife Skills, Pantry and Meats

A three part series class discounted by 10%. Great for beginners and covers all the essentials you'll need to know about cooking at home. The first class is about knife skills - having great knife skills is such a game changer! A meal will be created from all of your slicing and dicing. The second week will go over how to properly stock and cook from popular pantry items. We’ll cover all of your favorites and essentials so that you're always prepared and can avoid unnecessary trips to the grocery story. It’'s time to unveil all the mystery and fear behind meat! Learn to prepare a variety of different meats and incorporate them into your everyday dinners.

Dinner Party Series: Hors d’Oeuvres, Entrees, and Desserts

This series is designed to show how to host an awesome dinner party. First class focuses on Hors d'Oeuvres and we talk a bit about other party and hosting elements as well! Hors d'Oeuvres are my favorite because it's so fun to eat little bites of everything! Entree Class offers two different full meals in a traditional format: protein, starch and veg. We'll teach you how to time everything and what can be made ahead so you can enjoy your dinner party, too! Dessert Class is so important because it is the last impression you leave at the end of the meal! We'll make three different desserts that are varied in technique to give you a wide variety of treats to spoil your guests.

Vegetarian

Learn to cook with the bounty of the farmers’ market produce! You won’t even realize the meat’s missing. This class is ideal for vegetarians, flexitarians, and omnivores alike!

Farmer’s Market Tour

Be intimidated no more! We’ll guide you through all of our favorite stands at the Hollywood Farmer’s Market and show you how to select the best produce. If it puts you in the mood to cook, sign up for the Farmer’s Market Cooking Class and we’ll give you a 10% discount. You’ll be given a hand-out at the conclusion of the tour.

Then of course, we have our Farmer’s Market Cooking Classes three times a week, where you can learn to cook based on what is seasonally available at the local farmers market. I guide you through the freshest options and help to create a delicious meal from the bounty of Southern California’s best farms. If you're interested in any of these, email cooking@tasteofpace.com or click the hyperlinks on this page to schedule a class yourself!

We know what you’re thinking. “Ladies of Taste of Pace: with all the fabulous parties you’re catering, incredibly unique and versatile cooking classes, and on screen appearances, how do you have time to eat? Not to mention, something that is hearty, healthy, and delicious?!” Oh, well-- we’re so happy you asked.

I recently did a shoot with KinEats where I discussed some of my favorite go-to dishes. One of the tops on that list is my left-over salad- or more formally known as my "Roasted Vegetable Salad".

Acai Cocktail: Bring it on 2012

2011-12-31T17:23:00.000-08:00

2011 has certainly been an amazing year for Taste of Pace. From catering an event for 500 people for the owners of the Hyatt Hotel, to the intimate cocktail party we did for the new ‘Twilight’ movie “Breaking Dawn”, from Yahoo! to KinEats, we are movin’ on up! We have so much to be thankful for, and so much to look forward to even bigger and better things in 2012!

Tonight is certainly a time to celebrate. And we plan to bring in the New Year right! Our intimate cocktail party for “Breaking Dawn” was the inspiration for our fabulous Acai Cocktail that was featured on the homepage of KinEats last week. It has a beautiful, rich purple color, and since the Acai berry is a super food, the more you drink, the more antioxidants you get! ...Right?

Our original recipe is a mix of Acai Juice, Lime Juice, and Champagne. However, given ALL we have to celebrate this year, we suggest adding something a bit harder for this holiday. We suggest adding some VeeV Acai Spirit (can be found at BevMo) , or replacing Champagne with vodka and have it on the rocks-- depending on how much celebrating you want to be doing.

Thank you to everyone that has made this year so incredible for us, and make it possible for us to be around for 2012! Bring it on! Wishing everyone a happy, healthy, and safe 2012!

Honey Thyme Lace Cookies

2011-12-21T09:02:00.000-08:00

With less than one week left until Christmas, Taste of Pace now feels like we should have that song “Holiday Flight” from Home Alone in the background at all times. Between the parties, cooking classes, and camera work, it’s been all hands on deck! We’re sure everyone is starting to feel that way right now. ‘Tis the Season, right?!

Well speaking of ‘Tis the Season, we have yet another video out from our Yahoo! Tis the Season web series we’ve been shooting for the past month. As much as we love the tradition of spending entire days baking Christmas cookies, let’s be honest, most of us just don’t have the time for such shenanigans! Besides, I’m pretty sure even Santa has Type II Diabetes by now... In this episode we tell you how to make quick and easy dessert recipes that will have your guests coming back for seconds and thirds!

Our Christmas Cookie of the Year is awarded to our “Honey Thyme Lace Cookies”. A little secret? We like to sprinkle them with a little freshly cracked black pepper and dust with sugar to look like freshly frosted snow flakes. These cookies are so delicate and elegant, yet so unbelievably delicious, they will be a favorite among friends and family of all ages! We haven’t even mentioned the best part yet. Not ONLY are they super quick to make, but they don’t have a traditional “cookie dough”, making the clean-up super easy (which might or might not be how I choose recipes when cooking in my free time).

INGREDIENTS:

2 tbps unsalted butter

2 tbps brown sugar

2 tbps honey

2 tsp chopped thyme (fresh)

2 tsp orange zest

pinch of salt

couple twists of black pepper

one tsp vanilla

2 tbps flour

METHOD:

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper, put aside.

Melt butter, brown sugar and honey in a small pot until bubbling. Turn off heat.

Add thyme, orange zest, salt, and vanilla; stir. Whisk in flour. Spoon the batter onto the baking sheet into nickel-sized circles. Cookies should be three inches apart from each other on the baking sheet. Add one twist of black pepper on top of each cookie.

Bake in oven at 375 degrees for five to six minutes.

Optional: Add colored sugar or granulated sugar before cookies cool.

Let cookies cool before removing from parchment.

Taste of Pace Wish List

2011-12-20T17:17:00.000-08:00

Just in case anyone was wondering what was on the Taste of Pace Christmas list, we thought we would share some ideas on what to get your more “kitchen inclined” friends and family.

Taste of Pace got a lot of camera action in 2011. Between our Yahoo! Shine ‘“Tis the Season” web-series, our DECA shoot on our Creamy Mac and Cheese with Butternut Squash and Kale, and our shoot with QVC showing off awesome kitchen appliances, I realized two things. First is that I want to do camera work and talk about food every day of my life. Second is that sista’s gotta get some of those amazing appliances that were used as props during all these shoots. Props! Ugh- Kitchen Aid Deluxe Mixer, I’m coming for you!

There is something very memorable about kitchen appliances. In one of our shoots we had a 50’s “Mad Men” theme goin’ on, and there was a retro turquoise milkshake maker used as one of the props. Someone on the crew saw that, and said “Wow! My grandmother used to have something exactly like that in her kitchen!” and then he went on telling memories of coming over to his grandma’s house and her making milkshakes for him. That’s exactly how I felt during my shoot with QVC.

Those Rachel Ray dishes are to die for. Nothing spices up a dull table like a bright red dish with warm, Creamy Mac and Cheese with Butternut Squash and Kale (because obviously that’s what we’d put in them!) Looking at that Deluxe Mixer, I couldn’t help but get caught up in the memories of making chocolate chip cookies with my grandma when I was a kid. I thought about it so much, I did a little rooting, and was able to find pictures of those days!

Never underestimate the power of a beautiful kitchen appliance. Also-- my Dad informed me that the apron I'm wearing is actually my great grandmother's!

Tasting is always a must!

So, if you’re going up and down the isles at the department store looking for the perfect present for us, we say just go home. Go home and order this for us online.... facebook.com/QVC-- just incase ;).

How to be a Great Guest

2011-12-15T16:46:00.000-08:00

We at Taste of Pace have seen quite a few parties in our day. Whether in attendance or catering them, we see all sorts of guests! We have all seen those people... the couples who are too touchy feely, the guy who gets too drunk, the grandma wrapping up the mini mac and cheese muffins in napkins and then pocketing them, etc. When you are at holiday party after holiday party, it is important to remember some essentials to ensure that you are an addition to the party, and not a liability!

Another addition has been made to the Yahoo! “Tis’ the Season” web series! We were joined by Lisa Gache of Beverly Hills Manners, and she gave us some wonderful tips on being on your best guest behavior. She touches on everything from cell phones, to hovering over the food table. Lisa Gache’s company Beverly Hills Manners is an fabulous etiquette school that has broken away from the old-fashion, hoity-toity view on etiquette, and instead encourages you to “be your best naturally” and to “be human, not perfect”. Check out all she has to say!

Arctic Char with Citrus Sauce

2011-12-14T00:01:00.000-08:00

Christmas is just 11 days away now, and there is just one holiday party after the next- and we’ve been busy catering them all! This past weekend we had out biggest event yet, with over 450 people in Bel Aire. It went so well, and we just couldn’t be happier. Our mini mac and cheese muffins made an appearance, and were an absolute hit!

While we love indulging in our mini mac and cheese muffins and polenta fries, there comes a point when your body just craves something on the nice list. Arctic Char Filets with a Citrus Sauce is the perfect combination of flavors and nutrients to satisfy your craving for winter deliciousness, and your need for a light meal loaded with nutrients.

I always check out the Monterey Bay Aquarium’s Seafood Watch to see what seafood is the best choice in terms of availability, season, and farming conditions. Arctic Char is the answer to the over-fishing of salmon. You can hardly tell the difference, and the silver flesh of the Arctic Char is covered in the most stunning pink dots.

Arctic Char Filet with Citrus Sauce

Serves 4

Ingredients:

4- 6 oz. filets arctic char, skin-on

2 tablespoons vegetable oil

1 teaspoon lemon juice

1 small grapefruit, segments

1 tablespoon grapefruit juice

1 small orange (preferably Cara Cara), segments

1 tablespoon orange juice

4 tablespoons extra virgin olive oil

Pinch of white pepper

Salt to taste

Method:

Segment orange and grapefruit. The term in French is also called “supreme”. Cut off the top and bottom of the orange. Set the orange on bottom and cut off skin from top to bottom following the curve of the fruit. Cut out each segment, leaving the membrane in tact, catching the juice in a bowl. Set segments aside in a separate bowl. Repeat these steps with the grapefruit. Add lemon juice, salt, and white pepper. Whisk in olive oil to emulsify, add segments and set aside.

Heat a medium skillet on medium-high, salt filet, then add vegetable oil (extra virgin olive oil will burn, but regular olive oil is okay). A medium fat fish, like arctic char takes 10 minutes per inch to cook. Cook skin side down first. Visually measure the thickness of the fish to determine approximate total cooking time and divide that by two so you know how long to cook it on each side. Serve warm and drizzle sauce and segments over filet.

Polenta Fries with Pecorino Mornay and Shallot Agrodolce

2011-12-07T10:44:00.000-08:00

This season, on our “deliciously naughty” list, the star is undoubtably Polenta Fries with Pecorino Mornay and Shallot Agrodolce. I like to think of this recipe as an Italian version of Chili Cheese Fries, or better yet-- poutine (a Canadian dish from Quebec with French Fries, fresh cheese curds, and gravy... our version doesn't seem that fattening anymore, does it?!) Which, by the way, I had the most incredible poutine fusion the other night at Gorbal’s. Bahn Mi Poutine! Have you ever heard of such a thing?! It’s the filling of a bahn mi sandwich (pulled pork, pickles, jalapenos, and cilantro) with melted cheese atop fries.

Don’t knock it til’ you try it.

I served this at an exclusive series of supper clubs I did with Thrillist a couple of weeks ago and everyone freaked out over them.

My version is definitely a heavy comfort food, but so hard to resist. Just make sure you invite over plenty of people to help you eat it or else you might wake up to find agrodolce sauce all over your face and pillow...

Polenta Fries

yield: 45 fries

Ingredients:

4 cups whole milk

1 cup water

2 1/4 cups polenta

2 tablespoons chopped fresh thyme

All purpose flour for dredging

2 quarts frying oil

Salt and pepper to taste

Preparation

Lightly oil 13 x 9-inch metal baking pan. Bring milk and water to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in basil and thyme. Season to taste with salt and pepper. Immediately transfer polenta to prepared baking pan, spreading evenly to cover. Refrigerate until cool and firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Invert polenta onto a cutting board. Cut polenta lengthwise into three 3-inch-wide rectangles. Cut each rectangle crosswise into 1/2-inch-wide strips, or whichever width will match the height of the polenta so that it is more or less a perfect rectangular prism. Set polenta strips aside.

Preheat oven to 200°F. Heat oil in heavy large saucepan over medium-high heat and insert a candy thermometer to measure temperature. 350 degrees is the ideal frying temperature. Place flour in shallow dish. Lightly coat polenta strips with flour; shake off excess. Working in batches, fry polenta strips until golden brown on all sides, adding more oil if necessary, about 5 minutes. Using a spider (link to where to buy a spider), transfer fries to paper towels and drain. Place fries on baking sheet and keep warm in oven while cooking remaining batches.

Mornay Sauce

Ingredients:

1.5 oz. butter

2 oz. flour

4 cups whole milk

1 bay leaf

pinch of fresh grated nutmeg

8 oz. pecorino cheese, grated

salt and pepper to taste

Method:

Make a roux with the butter and flour by melting the butter and cooking the flour in the butter for a few minutes on medium heat. Slowly whisk in the milk and add bay leaf and nutmeg. When sauce reaches a thick consistency, remove from heat and add 6 oz of pecorino cheese. Stir through and set aside. Sauce can be made one day ahead.

Shallot Agro Dolce:

Agro dolce literally means sweet and sour in Italian. It’s a nice balance to the saltiness of the cheese and the rich nutiness of the polenta fries.

Ingredients:

4 shallots, thinly sliced in rings

4 oz. balsamic vinegar

3 oz. sugar

Method:

In a medium saucepan, combine all ingredient and cook on low until sauce has thickened and shallots are cooked all the way through.

To serve family style, pour mornay sauce on a platter and spread out a bit with a spatula or wooden spoon. Plate fries on top of sauce. Sprinkle remaining two ounces of pecorino cheese on top of fries and garnish with shallot agro dolce. Serve warm!

Pair with a lovely glass of wine of red wine and some Bing Crosby for an indulgent night to get you in the holiday spirit! Stayed tuned for later this week when we have a holiday indulgence that is on the nice list!

Walking in a Winter Wonder World Wide Web

2011-12-01T09:20:00.000-08:00

Okay, so even if you go to the spa every time everyone else is shopping (just to spite them) you’re still going to need get presents for people at some point. (Stop right there-- we thought the same thing you just did. As great as an idea as it sounds right now, Uncle Jett probably doesn’t want a spa gift card... even if he could use a scrub down by some Korean ladies.)

That doesn’t change our strong feelings against shopping in malls during the Holiday season. Besides, who has the time to battle those crowds? Sista’s not trying to get Pepper Sprayed getting a deal on an Xbox (no seriously, this happened). That’s why I take care of all my holiday shopping in the comfort of my leopard print tights and bejeweled slippers. With all the technology that is out there, there is really no reason you should have to put up with that.

There are some fantastic websites out there! One of our absolute favorite sites is Etsy. They’re an online store that sells handmade and vintage items, arts and crafts, art, photography, clothing, jewelry, home goods, you name it! There is also an option to shop local which we lovvvvee. It’s so affordable, and you can get really unique gifts that are one of a kind. You can find great gifts, like these adorable booties for your niece!

Seriously-- I want a pair for myself. Or how about these rad rings?

Now, you all know I'm both a girly girl AND a Texas girl. When I saw this I just died... Seriously- where else can you find Vegan Olive Oil Soap in the shape of pistols?! I love...

Another great site if your looking for more mainstream items is Overstock.com. They have everything from Kitchen Aid appliances to electronics, or sofas to earmuffs! Check out this blender that is on the Taste of Pace kitchen Christmas list this year.

If you’re in a more creative mood or in need of an... ahem... more “budget-friendly” option this holiday season, might we suggest making your own gifts this year? Homemade soaps, bath salts, and candles make wonderful presents, and can be made from things you find at your local farmer’s market! Try playing around with scents, like doing rosemary lavender, or thyme evergreen, or orange allspice! Soap Queen offers tons of ideas on homemade soaps, lip treatments, candles, and more! She even has video tutorials! I love her idea for what she calls

"Cool Yule Peppermint Loaf"!

28 oz White MP Soap Base

40 oz Clear MP Soap Base

Non-Bleeding Red Colorant

Merlot Sparkle Mica

Iridescent Glitter

Red Jojoba Beads

Peppermint Essential Oil, 2nd Distillation

9″ Loaf Mold

Click the link for instructions on how to do it like a pro! The Soap Queen even tells you where to get all the ingredients... and has links on her website. Too lazy to do it yourself? She has links to buy her products too.

Even homemade gifts can get a little pricey sometimes. For small thoughtful gifts that really go a long way, try looking into some charities. If you're like me, you probably already have so much stuff you don't know what to do with it. In the true giving spirit of the holidays, consider donating to a charity on behalf of a family member or friend! Treehugger.com has an article on "Top Ten Christmas Charity Gifts", and it has some amazing ideas on truly unique charities where you actually see where your money is going. They have ideas ranging from their most popular, which is buying camels for villages, to providing snails to Liberian families, sponsoring a brain cell for Alzheimer's research, and a Collect and Destroy Weapons fund.

Given the economy, we’re all trying to scale back this year. Our idea for the perfect gift is something small and thoughtful, that has a rockin’ presentation. This year, it’s all about the presentation of the gift. Soolip, in West Hollywood, has the most beautiful wrapping papers for this season, along with ribbons and stationary. Having trouble figuring out how to wrap your gift? Oh-- we’re so glad you asked! Check out our Yahoo! Tis’ the Season Series where we meet with Wanda Wen of Soolip and she teaches us how to make your gifts look like a real work of art... in only three pieces of tape!

Now get your tea water boiling, hop into your slippers, curl under your covers, and get shopping!

"Black Friday? Try a Spa Friday Instead!"

2011-11-24T22:32:00.000-08:00

I’ve never understood the lure of Black Friday... you put all that hard work, time, and effort into creating a extravagant meal, only to turn around and fight crowds the next day? No, thank you!! That’s why I will be spending my Black Friday at Natura Spa to break away and relish in a quiet peaceful atmosphere. With a bunch of naked Korean ladies.

The first time I entered the building was NOT to go to the spa, but actually for karaoke....it was my first non-alcohol induced karaoke experience and boy I could not get enough! Are you surprised?

Since that building already had some great juju from my sober karaoke debut, I came to try this new Korean spa, Natura Spa, in the basement of the same building.

They give you a number on a wristband so you can just add things on your tab like a meal at the cafe-- only this time it’s a cucumber face mask. I love this.

I follow a ritual each time I go (which I try to at least once a month) by placing my order at the cafe for vegetable noodle soup. They’ll call your number over the loud speaker when it is ready-- and by ready I mean waiting at a set table for you, complete with Korean condiments and chopsticks. At a bargain price of $10. I know, right?!

While my meal is being prepared at the cafe, I start in the Clay room. It has a milder heat than regular saunas-- just to warm the body up a bit. I lay on a towel on the floor made of small clay rocks, and imagine I’m sunning on a rock beach in Santorini.

I rinse off, and if they haven't called my number already, I make a trip to either the dry or wet sauna. I have become kind of obsessed with the Korean soap operas they show in the dry sauna. I always poo pooed anything other than instrumental extraterrestrial spa music in this atmosphere, but I've grown to love the not so hush hush-ness of the Korean spa. It still does the trick of taking me to another place-- it’s like being able to watch the drama of trashy television, but having the luxury of not being able to understand how crappy the show actually is. I stare blankly into the screen that has no subtitles and sweat until I can no longer take it. "Number 84. Number 84 your order is ready in the cafe. Number 84."

Saved by my soup!

Soup hits the spot and is the perfect spa detox meal. As if I needed to sweat more while I'm here.

After the meal, I time it perfectly so I have about an hour of "amenity" time before my $50 one-hour acupressure massage. This is perfect to loosen up the muscles-- especially after standing on your feet for 13 hours the day before preparing the big meal.

From here on out it's a rotation of dry sauna, wet sauna, tea bath, and cold plunge pool (just what it sounds like-- turning the shower on as cold as you can stand), and of course some Korean soap opera watching.

Just about 15 minutes before my massage, I set up at one of the self-scrub stations. I know, I know- it sounds personal, but when you're there, nothing is! Hey-- if the 60 year old woman with 12 grandkids can do it, you can too! They sell these brillow pads at the front desk (they’ll add it to your tab) and you sit on a little stool and scrub your lovely epidermis from tip to toe.

Talk about a proper exfoliation! Too much labor for you on your luxurious day off? A nice lady will do it for you-- but I warn you-- be prepared to leave your dignity at the door (for you will become just another wet noodle).

All steamed and scrubbed-- now it's time for a rub! I like it best when I can no longer feel the boundary between my body and the table, and my pillow is wet from drool. Now that is a right good massage.

They aren’t so into letting you linger in the room, but that's ok because there is a relaxation area with really bright lights to ease you back into the real world. Their trashy magazine collection is nothing to write home about it-- so bring your own for the true spa experience. And come back often! Now doesn’t that sound better than Wal-Mart at 4am? If you're still worried about missing out on those sales, stay tuned for our next post where we tell you the best places to shop from the comfort of your own home, and homemade gifts that your friends and family will love!

The Perfect Thanksgiving Side Dish

2011-11-22T23:44:00.000-08:00

Let’s be serious, for us “Angelenos” (by birth or by choice), Thanksgiving is a stressful time. Not just because of family and the cooking, but the horrible traffic and the all the refined carbs! Mashed potatoes with gravy AND pumpkin pie? It’s any “Angeleno’s” nightmare....but you also can’t pass on them either! Our solution is to make it your responsibility to bring a delicious wholesome vegetable dish that you can fill your plate with... that isn’t topped with Funions or marshmallows.

One of our greatest hits in our popular cooking classes has been Roasted Seasonal Vegetables with Garlic Toum. The garlic toum is much like the creamy garlic dip they have at Zankou Chicken, which is just to die for! (Whenever I’m craving some rotisserie chicken, I always go there-- they definitely know what they’re doin’...) This is a perfect addition to your Thanksgiving meal-- it’s a nice contrast to the heaviness of the other dishes but still has that bold, savory, festive flavor you and your guests crave at a holiday meal. The other great thing about this dish? You can make it with almost any seasonal vegetables you have on hand. To make yourself look even better when you show up with this dish, use brightly colored vegetable options-- like orange cauliflower or purple potatoes!

(Photo Credit Carla Choy)

Roasted Vegetables with Garlic Toum

Roasted Vegetable Ingredients:

Carrots

Fennel

Onions or Shallots

Potatoes

Extra virgin olive oil

Salt and Pepper

Method:

Preheat oven to 375 degrees. Chop vegetables uniformly and toss with olive oil and salt. Arrange on a roasting sheet and roast for about 20 minutes or until tender and browned.

Toum Ingredients:

5 cloves of garlic

1 egg white

1 cup of neutral oil (sunflower is fine)

Juice of 1 lemon

pinch of salt

Method:

1. Put the garlic cloves along with salt and lemon juice in the blender

2. Blend on medium and scrape the sides down when the garlic goes flying everywhere

3. Add the egg white and blend on medium

4. Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good

Your family and friends will love this dish! It’s easy to make, easy on the wallet, and easy on the waistline. Have a happy, healthy, and safe Thanksgiving! Want more tips and recipes for Thanksgiving? Check this out!

Tea-Infused Cocktails

2011-11-19T10:04:00.001-08:00

Taste of Pace is already feelin’ the heat of the holidays starting her engines. A couple weeks ago we held an open house in our loft downtown in the Arts District.

It was an incredible event that hosted over 200 people, and featured bites from the Taste of Pace Fall/Winter menu, teas from Charles & Company, and signature cocktails incorporating Charles & Company teas poured by Taylor Brittenham of Ms. and His Bitter Tears Bitters.

The drinks were simply to die for, and the bitterness of these tea-infused cocktails are the ideal pairing for the richness of our holiday comfort-food favorites. Taylor’s “Hong Kongs” were a huge hit! The perfect Holiday spirits to put you in the Holiday Spirit!

(Photo Credit, Ben Gibbs Photography)

Hong Kong

1 1/2 oz bourbon

3/4 oz Aperol

1 oz Long Stem Sencha Green Tea, iced

Add all ingredients in a shaker with ice, shake, and strain into a chilled cocktail glass.

If you like the "Hong Kong", then you'll fall in love Taylor's "Earl Grey Martini's"!

Earl Grey Martini

2 1/2 oz. Creamy Earl Grey infused gin (instructions below)

1/2 oz. Lemon Juice

1/4 oz. simple syrup

Combine ingredients in a shaker with ice, shake, and strain into a martini glass.

To make the infused gin, add 6 tablespoons of Creamy Earl Grey tea to one 750 ml bottle of gin. Let sit for one hour and then strain.

These tea-infused treats have everything you need for the holidays-a unique and comforting flavor that is perfect for the winter season, and alcohol...

Mini Mac N' Cheese Muffins

2011-11-13T23:48:00.000-08:00

Now that Halloween is over, the holiday season is rearing its festive head! Preparation for the holidays is now in full force, which of course begs for this year’s “it” cocktail- party food that will be making an appearance at all the holiday events you host this season. This week I had a fabulous shoot with Yahoo!, where we shot two episodes for a web series called “Tis the Season”-- all about gearing up for the holidays in style.

Such a fun day on set at the loft!

(Photo Credit Carla Choy)

The only thing better than the amazing kitchen props from the 50‘s and the “Mad Men” style wardrobe were the “Mini Mac and Cheese Muffins”. I created these Mini Mac Muffins when I catered a birthday party for Celebrity Designer, Erinn V and she requested to have Mac n' Cheese as finger foods! Some thought it could not be done, but the idea of having Mac N' Cheese in bite-size form was just too good to pass up. We'll be catering for the launch of the Erinn V Maison store this Thursday! Stay tuned for more details about what we'll be cooking up for them.

We've come a long way since the birth of our Mac N' Cheese Comfort Food Masterpiece... but I can't seem to shake them off my mind! They are the quintessential balance of the comfort food of the holidays, individually portioned bites that are perfect for any soiree, and small enough that you can enjoy one (...or maybe even two) of these sinfully creamy and delicious muffins without the guilt that normally accompanies eating Mac and Cheese. Trust me- it’s almost impossible to not close your eyes and let out a big “MMMMM” while eating these babies.

(Photo Credit Carla Choy)

Mini Mac N’ Cheese Muffins

yields: 48 mini muffins

Ingredients:

1 lb. small elbow pasta (found at Smart and Final)
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated
3 eggs, whisked
3/4 cup bread crumbs
1 teaspoon of cayenne pepper

Method:

Bring salted water to a rolling boil and cook pasta according to package directions. Do not cook al dente, cook until soft. The pasta will not continue to cook through when molded into muffin form.

Preheat oven to 350 degrees.

Make a roux by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add pasta to sauce and add 1/2 cup of bread crumbs and eggs.

Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.

Liberally grease mini muffin tins and spoon the mac n’ cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.

Cool for about 15 minutes before removing them. If you have trouble removing them cook for a bit longer.

(Photo Credit Carla Choy)

Simply delicious!

Watermelon Peach Arugula Goat Cheese Salad

2011-09-30T05:00:00.000-07:00

Ingredients:

2 peaches, sliced
1 cup of watermelon, chopped
1/2 lb. arugula
4 oz. goat cheese, crumbled
1 small shallot, finely diced
2 teaspoons white balsamic vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste

Method:

1.) Combine shallots and white balsamic vinegar for 10 minutes. The acid in the vinegar will “cook” the shallots, taking the raw edge off.

2.) Slice peaches and set aside. Cut in half perpendicular to the seam, remove pit and slice into wedges.

3.) Add the olive oil to the vinegar and shallots. Add salt and pepper. Let’s taste it with a leaf of the arugula. Taste the dressing in context to the salad- not alone.

4.) Toss the arugula and the dressing together. Arrange in a bowl. Garnish with peaches, watermelon and lastly goat cheese.

Peach Watermelon Salad -- powered by ehow

Watermelon Cocktail

2011-09-28T19:36:00.000-07:00

Ingredients:

chopped watermelon
fresh squeezed lime
liquor of your choice (gin, tequila, and vodka are great with watermelon)

Method:

1.) Puree watermelon in food processor and strain.

2.) A drink mixer to change up and summerize your favorite cocktails and mocktails.

3.) Put ice in the shaker. Pour watermelon juice over it. Add your favorite liquor- tequila, rum, or vodka work really well. Shake it up and pour over ice and garnish with fresh mint sprig.

3.) For a non-alcoholic version just omit the liquor and add fresh squeezed lime juice.

How to Make Watermelon Juice Drinks With Fresh Watermelon -- powered by ehow

Watermelon Greek Salad

2011-09-25T05:00:00.000-07:00

Ingredients:

2 cups watermelon
2 medium tomatoes
1/4 red onion, julienned
4 oz. feta cheese, crumbled
1/2 cup kalamata olives
1 teaspoon fresh oregano leaves
2 tablespoons extra virgin olive oil
juice of 1 lemon
salt and pepper to taste

Method:

1.) cut watermelon into rectangular prisms.

2.) Core tomatoes and slice into wedges.

3.) Mix together the lemon juice, extra virgin olive oil, fresh oregano, and salt and pepper.

4.) julienne the red onion.

5.) Add the red onion to the dressing mixture.

6.) Combine the watermelon, tomatoes in a bowl and toss through with dressing and red onions.

7.) Plate on a rectangular platter and garnish with olives and feta cheese.

Watermelon Greek Salad -- powered by ehow

Grilled Watermelon and Mint Mozzarella Skewers

2011-09-23T16:09:00.001-07:00

Ingredients:

1/4 lb. watermelon, sliced into thick short planks
12 ciliegine mozzarella balls
12 mint leaves
12 skewers
extra virgin olive oil for drizzling
red wine vinegar for drizzling
salt and fresh cracked pepper to taste

Method:

1.) Turn grill on to medium.

2.) Cut watermelon into thick short planks and skewer.

3.) Remove mint from stems.

4.) Grill watermelon skewers on both sides.

5.) Remove from grill and skewer with mint leaf, and mozzarella. Drizzle with red wine vinegar and extra virgin olive oil. Season with a bit of salt and pepper and serve immediately.

Watermelon & Mint Recipe -- powered by ehow

September 25th Supper Club Venice Beach

2011-09-21T01:47:00.000-07:00

This month I'm dishing out my favorite inspirations from the Farmer's Market, family style. That's right- no plated courses this time, just platters upon platters of delicious flavors. And the courses will be paired with wines by Ray's at LACMA Sommelier, Paul Sanguinetti. Join us as we feast on multiple courses with new friends and old friends. I'll send out details for the exact address before the soiree.

MENU

Apertif
Lemon Verbena Aperol Spritz

Amuse

Grilled Bread Pickled Peppers Housemade Ricotta Cheese Mint

Courses

Smoked Weiser Padron Peppers

Romaine Hearts Stonefruit Pistachios Feta Buttermilk Herb Dressing

Eggplant Trumpet Squash Fritters Garlic Toum

Coconut Cayenne Braised Kabocha Squash Fresh Mint

Local White Fish with Roasted Champagne Grapes

Weiser Melon Sorbet Trio
Lemon Verbena Wafer

A suggested donation of $125 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

Ms and His Bitter Tears at Taste of Pace Supper Club

2011-07-16T12:38:00.000-07:00

Taylor and Jeremy are the creators of Ms and His Bitter Tears, a line of hand-crafted bitters ranging in flavors from cherry vanilla and lavender to blood orange. And my, my, my are they fantastic. They hype matches the flavor. I fell in love with this product line so much so that I created a menu to feature a handful of their cocktails.

Apertif

"The Madera"

reposado tequila, muddled agave (fresh mescal juice), blood orange ginger bitters, sweet vermouth, campari

Starter Course

"Sweet and Sour Lemonade"

vodka, strawberries, lemonade, basil, rhubarb bitters

Shrimp Hush Puppy Skewers with Tartare Sauce and Sweet Onion Snap Pea Cucumber Slaw

Entree Course

"Cinema Paradiso"
vodka, limoncello, aperol, sweet vermouth, and orange juice

Beet Ricotta Gnudi with Basil Pesto

Dessert Course

"Kiki's Paris"

Champagne, gin, St. Germain, lavender bitters

Bittersweet Cherry Cake

Brandon from the Downtown Train layin' it down.

all photos by Kyle McCullough

Taste of Pace Supper Club Sunday July 24th

2011-07-16T11:28:00.000-07:00

Join us as we feast on multiple courses with new friends and old friends. Chris Pierce will delights us with soulful singer- songwriter tunes. I'll send out details for the exact address before the soiree. This event is BYOW.

When: Sunday, July 24th at 6:30pm
Where: Downtown LA Arts District

MENU

Apertif

Grape Elderflower Fizz

Starter Course

Zucchini Ribbon Goat Cheese Roulade with Radish Rounds and Herb Flowers

Entree Course

Apricot Almond Chicken Papadum Stack
Basmati Rice
Cornmeal Fried Okra with Mustard Seed Lebna

Dessert Course

Rhubarb Currant Pana Cotta with Stone Fruit Shortcake

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $55 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

What is Supper Club?

Once a month I host a supper club that wanders from warm and welcoming L.A. homes to art galleries and special event venues. The purpose of the supper club is to take from the local seasonal bounties and create from them new and exciting dishes that expand my boundaries as a chef and artist while perfecting different techniques. Within the basic framework of supper club there consists three courses and a complimentary cocktail to awaken the palate. In addition, the atmosphere is sweetened with the live performances of local musicians. All are welcome to attend and enjoy.

HStudio for Dwell on Design 2011

2011-07-13T21:27:00.000-07:00

Shlomi Haziza is the master behind HStudio. He creates large playful modern pieces in bold colors for the fun yet sophisticated palate. With a pop up store on 9th and Flower in downtown LA, they will open their permanent location later this year on the ever-booming art epicenter that is Spring Street.

Taste of Pace was hired to cater the opening at HStudio for Dwell on Design, an annual design conference hosted by Dwell Magazine. We served Smoked Trout Rillettes with Mint Pea Puree, Hamachi Tartar on Wontons, Farmer's Market Crudites with Creamy Herb Dip, Almond-Stuffed Dates with Orange Fleur de Sel, Summer Vegetable Dolmas with Tzatziki, and Market Berry Mousse Tartlets.

Our biggest compliment of the evening came when I overheard a man ask a very fierce French woman if the food was any good. She replied enthusiastically nodding her head yes. Eureka! French approval is kind of a big deal. Whew.

DJ Ned spun the blues. I love the blues. No DJ ever spins the blues like this. Jimmy Reed, Howlin' Wolf. I couldn't believe it. Then, he joined in on the drums in the band, Downtown Train to play more blues. Live. Such a great event!

Sayulita, Mexico

2011-07-07T16:04:00.000-07:00

It's Fourth of July weekend and what do my terribly patriotic friends and I do? Why traipse down to Mexico, of course! Sayulita, Mexico to be exact: a sleepy little surf town just an hour outside of Puerto Vallarta.

We rented a house. Well, more like a proper hilltop jungle manse actually complete with three stories, six bedrooms, and two pools. Cancion del Mar is owned by a couple from Austin, TX and is on the market right now and it can be yours for a mere $975,000 USD. I just can't imagine buying a dishwasherless house for nearly one million dollars. But aside from that I'm in! All kidding aside, the place is perfectly dreamy.

Did we ever leave the house? Yes, but usually only for breakfast because there is this might-be-the-best-breakfast-spot-ever cafe called Choco Banana, famous for their. . .drumroll please. . . you guessed it, chocolate- covered bananas!

They roast their very own crack-like coffee. It is out of this world delicious. My favorites were the Green Goddess Smoothie with all kind of veggies and the Chilaquiles. Mmmmm. Tortilla chips, I can't get enough of you. But it wasn't until day three that it dawned on me that we hadn't ordered the choco banana. It's out of this world! Cold frozen banana dipped in dark chocolate covered with coconut and peanuts. Breakfast of champions, for sure and a delicacy so powerful we gave it it's own song along to the tune of "Copa Cabana."

Across from Choco Banana are two lovely stands full of locally made beadwork- keychains, earrings, necklaces, and bracelets. I couldn't help but to laugh out loud when I saw the red member on the monkey keychain!

Just down the street and to the right of Choco Banana is a great little jewerly store called Synaia, hocking one of the most unique trinkets I've ever seen: a pill box made out of a hollowed out orange peel with a pressed flower on top.

For delicious Chile Rellenos and Camarones go to Mary's. Just across the street is a man who sets up a deep fryer (a metal bowl on a propane tank) out of the back of his truck and fries fresh churros. If that's a bit too heavy for your taste, refresh with a whole coconut!

A stroll down the golden sand beach to left will lead you to Villa Amor, an exclusive boutique resort featuring private villas. The mango margarita is tasty with a chile con limon rim, but ask for mas tequila! If you dine here, the Coconut Rock Shrimp is certainly the best item on the menu.

I'm not going to lie. I don't like the heat. Allow me to clarify: I don't like the heat unless I am in a skimpy bikini and lounging by a pool with cold drinks. But, if you are caught shopping unwillingly with your friends wearing a dress in the sweltering heat, albeit light, and are feeling overheated in the 98 degree weather with 80 percent humidity try a paleta, a Mexican popsicle, from Wa Kiki Heladeria. The have them fruit based or cream based- "con leche" or "con agua." Clearly agua means water, but it just means that it doesn't contain any dairy. My absolute favorite is the mango flavor (only fruit) and the Coconut (con leche).

Several stands are selling local produce, but I was happy just to eat street tacos this time around.

Of course the company and the view were absolutely outstanding, but I have to admit that I think my favorite part of the trip was reading endless (mostly non-fashion related) Vogue Magazine articles in what we named a "cookie baker"- a tanning chair. Hold all judgements on my personal depth, please. And my favorite meal? Well, that would hands down be from Pola, the housekeeper on our last night there. Best ever Enchiladas de pollo con Salsa Verde y Chiles Rellenos.

Taste of Pace Supper Club June 26th

2011-06-16T11:37:00.000-07:00

Ms. and His Bitter Tears hand crafts small batch cocktail bitters right here in Highland Park, CA. Each course is paired with a custom cocktail featuring various bitters flavors. So put your booze pants on and join us as we feast on multiple courses with new friends and old friends as one of my favorite musicians delights us with original tunes. I'll send out details for the exact address before the soiree.

MENU

Apertif

"The Madera"

reposado tequila, muddled agave (fresh mescal juice), blood orange ginger bitters, sweet vermouth, campari

Starter Course

"Sweet and Sour Lemonade"

vodka, strawberries, lemonade, basil, rhubarb bitters

Shrimp Hush Puppy Skewers with Tartare Sauce

and Sweet Onion Snap Pea Cucumber Slaw

Entree Course

"Cinema Paradiso"
vodka, limoncello, aperol, sweet vermouth, and orange juice

Beet Ricotta Gnudi with Basil Pesto

Dessert Course

"Kiki's Paris"

Champagne, gin, St. Germain, lavender bitters

Bittersweet Cherry Cake

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $75 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

What is Supper Club?

Once a month I host a supper club that wanders from warm and welcoming L.A. homes to art galleries and special event venues. The purpose of the supper club is to take from the local seasonal bounties and create from them new and exciting dishes that expand my boundaries as a chef and artist while perfecting different techniques. Within the basic framework of supper club there consists three courses and a complimentary cocktail to awaken the palate. In addition, the atmosphere is sweetened with the live performances of local musicians. All are welcome to attend and enjoy.

Prometheus Springs Mango Chili Granita with Vanilla Chantilly

2011-06-11T09:00:00.000-07:00

photo by Sam Zachrich

serves 6

Ingredients:
24 oz. Prometheus Springs Mango Chili
1/2 cup heavy whipping cream
2 tablespoons confectioners sugar (can add more to taste)
1 teaspoons vanilla extract
1 ripe mango, small dice

Method:
In an airtight container that is wider than it is taller, freeze Prometheus Springs Mango Chili until completely frozen. Scrape mixture with a spoon to get snow cone-like ice flakes.

For the whipped cream, add heavy whipping cream, confectioners sugar, and vanilla extract to a mixing bowl and whip until stiff peaks are formed.

In small 8 oz. glasses layer granita and whipped cream, bottom layer being granita and top layer being whipped cream. Garnish with diced mango and serve immediately.

Prometheus Springs Lemon Ginger Risotto Panko Cakes with Lemon Ginger Gastrique

2011-06-09T09:00:00.000-07:00

photo by Sam Zachrich

serves 6

Ingredients:

Cakes
1 cup arborio rice
3 cups (1 1/2 16 oz. bottles) Prometheus Springs Lemon Ginger
3 tablespoons soy sauce
1 medium shallot, minced
salt to taste
1 cup panko crumbs
1 cup plus 1 tablespoon vegetable oil
1 egg
1 sheet parchment paper

Gastrique
2 shallots, minced
16 ounces Prometheus Springs Lemon Ginger
1//4 cup brown sugar
salt to taste

Directions:

1. Heat 2 quart saucepan on medium. Add 1 tablespoon vegetable oil. Sweat shallots in vegetable oil until translucent, about 3 minutes.
2. Add arborio rice and lightly toast with vegetable oil and shallots for about 2 minutes. Add 1/2 cup of Prometheus Springs Lemon Ginger. Stir once and turn heat to low. Do not stir again until all of the liquid is absorbed. Add liquid in half cup increments until rice is cooked. Season with soy sauce and salt.
3. Cool risotto mixture and stir in one egg.
4. Lightly oil a piece of 1/2 sheet sized parchment paper with vegetable oil and add about 1 1/2 cups of the risotto mixture in the middle. Fold the parchment over and tightly shape the mixture into one long 3D rectangular brick.
5. Unwrap the risotto mixture and with a bench scrape or dull end of a knife, cut the brick into 3 equal parts and carefully transfer to a lightly oiled cookie sheet. You can re-shape once they are on the cookie sheet to be uniform bricks.
6. Repeat with remaining risotto mixture and freeze cakes for about one hour.
7. Preheat saute pan with 1 cup of vegetable oil and bring to 350 degrees with a candy thermometer.
8. Remove from freezer and dredge with panko. Fry until golden brown.

Gastrique:

1) Add shallots, Prometheus Springs Lemon Ginger, and brown sugar in a small saucepan and reduce about 30 minutes until thick bubbles form and sauce has reached thick consistency. Season with salt to taste.

Recipe Notes: Risotto mixture can be made 1 day ahead. Gastrique can be made one day ahead and brought to room temperature before serving.

Taste of Pace Supper Club featuring Prometheus Springs

2011-06-07T13:03:00.000-07:00

What is Supper Club?

Once a month I host a supper club that wanders from warm and welcoming L.A. homes to art galleries and special event venues. The purpose of the supper club is to take from the local seasonal bounties and create from them new and exciting dishes that expand my boundaries as a chef and artist while perfecting different techniques. Within the basic framework of supper club there consists three courses and a complimentary cocktail to awaken the palate. In addition, the atmosphere is sweetened with the live performances of local musicians. All are welcome to attend and enjoy.

Check out this video courtesy of Prometheus Springs

TASTE OF PACE - LOS ANGELES SUPPER CLUB ft. PROMETHEUS SPRINGS from Prometheus Springs on Vimeo.

Prometheus Springs Citrus Cayenne- Poached Halibut

2011-06-07T10:49:00.000-07:00

photo by Sam Zachrich

makes 6 servings

Ingredients:
2 1/4 pounds Halibut, portioned into 6 oz. filets
32 ounces Prometheus Springs Citrus Cayenne
cheesecloth
salt to taste

Method:

Bring Prometheus Springs Citrus Cayenne to just below a simmer, about 180 degrees.

Wrap each filet in cheesecloth and tie off. This is to prevent the fish breaking during the poaching process. Season the filets with salt.

Submerge filets into liquid and cook 10 minutes per inch of thickness (height). Retain liquid and remove filets onto a sheet tray. Cut off or untie the cheesecloth. Serve with poaching liquid.

*A nice accompaniment to this dish is mashed potatoes served below the filet with a garnish of fried shallots atop the filet.

Farmer's Market-driven Cooking Classes

2011-05-10T14:38:00.000-07:00

Learn to cook based on what is seasonally available at the local farmers market. Pace will guide you through the freshest options and help to create a delicious meal from the bounty of Southern Californias best farms. Click here to schedule a Tuesday evening class.

Sample Menus

Spring

Spring Pea Puree on Crostini
Artichokes with Mint Parsley Gremolata
Lamb Lollipops with Cherry Red Wine Sauce
Lemon Chamomile Cream Pie

Summer

Chilled Gazpacho Soup
Corn Basil Green Bean Vine Ripe Tomato Salad
Beer Battered Fish Sticks with Basil Aioli
Market Berry Mousse

Fall

Young Lettuces and Marinated Beets with Humboldt Fog, Spiced Almonds and Rosemary Vinaigrette
Herb-Crusted Chicken
Cumin-Roasted Carrots
Pumkin Tart with Anise Seed Crust and Bourbon Chantilly

Winter

Baby Spinach Orange Parmesan Salad with Salty Date Citronette
Lilys Chicken with Citrus Sauce
Root Vegetable Puree
Chocolate Pomegranate Cake

Taste of Pace Supper Club Sunday, May 29th

2011-05-05T00:49:00.000-07:00

When: Sunday, May 29th at 6:30pm
Where: Downtown LA Arts District

Tonight will be the first Supper Club at my new space in the Downtown Los Angeles Arts District. Each dish will incorporate a flavor of Prometheus Springs: the Original Capsaicin Elixir. Feast on multiple courses with new friends and old friends as one of my favorite musicians delights us with original tunes. I'll send out details for the exact address before the soiree.
MENU

Prometheus Springs Custom Cocktail

Lemon Ginger Risotto Panko Cakes

Citrus Cayenne- Poached Alaskan Halibut

Mango Chili Granita

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $48 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

What is Supper Club?

Once a month I host a supper club that wanders from warm and welcoming L.A. homes to art galleries and special event venues. The purpose of the supper club is to take from the local seasonal bounties and create from them new and exciting dishes that expand my boundaries as a chef and artist while perfecting different techniques. Within the basic framework of supper club there consists three courses and a complimentary cocktail to awaken the palate. In addition, the atmosphere is sweetened with the live performances of local musicians. All are welcome to attend and enjoy.

Please, put me on the list.

Taste of Pace Supper Club Sunday, May 15th

2011-05-05T00:43:00.000-07:00

Fabulous Friends!

Swing down south to the quaint city of Orange next Sunday evening for Supper Club to an original Joseph Eichler mid century modern 1960s abode in the Fairhaven tract. Feast on multiple courses with new friends and old friends as one of my favorite musicians delights us with original tunes. I'll send out details for the exact address before the soiree.

MENU

Mixed Citrus Gimlet

Citrus Asparagus Pancetta Salad

Kofta on Minty Pea Bread and Tzatziki

Strawberry Thyme Shortcakes

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $48 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

What is Supper Club?

Once a month I host a supper club that wanders from warm and welcoming L.A. homes to art galleries and special event venues. The purpose of the supper club is to take from the local seasonal bounties and create from them new and exciting dishes that expand my boundaries as a chef and artist while perfecting different techniques. Within the basic framework of supper club there consists three courses and a complimentary cocktail to awaken the palate. In addition, the atmosphere is sweetened with the live performances of local musicians. All are welcome to attend and enjoy.

Please, put me on the list.

Taste of Pace Supper Club, Sunday April 17th

2011-04-06T22:08:00.000-07:00

Fabulous Friends!

This month Supper Club is a Four Course Wine Pairing and will be held at a private home in the Hollywood Hills. Feast on multiple courses with new friends and old friends as one of my favorite musicians delights us with original tunes. All wines provided by World Wine Headquarters. I'll send out details for the exact address before the soiree.

MENU

Baba Ganoush with Feta and Mint on Crostini

Steamed Globe Chokes with Sweet Basil Aioli

Pork Chop Balsamico with Pommes Frites

Lemon Chamomile Cream Pie

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $72 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

What is Supper Club?

Once a month I host a supper club that wanders from warm and welcoming L.A. homes to art galleries and special event venues. The purpose of the supper club is to take from the local seasonal bounties and create from them new and exciting dishes that expand my boundaries as a chef and artist while perfecting different techniques. Within the basic framework of supper club there consists three courses and a complimentary cocktail to awaken the palate. In addition, the atmosphere is sweetened with the live performances of local musicians. All are welcome to attend and enjoy.

Taste of Pace for Harvard and Stone and MOTH Theatre Company

2011-04-06T11:06:00.000-07:00

MOTH Theatre Company, located in LA's HelMel (Heliotrope Melrose) district produces edgy plays with top tier actors. I was flattered when they asked me to cater their annual fundraiser at new Hollywood hot spot, Harvard and Stone. The bar is the most recent creation of the Houston Brothers (La Descarga, Piano Bar).

The decor is wartime with Edison light bulbs, pieces of old fixtures and machinery, a custom cocktail bar al fresco, and the dancers are dressed with Rosie the Riveter-inspired costumes.

Actress, Beth Reisgraf and friends at a private birthday party at Harvard and Stone, catered by Taste of Pace.

two above photo by Lightfield Lewis
all other photos by Kyle McCullough

Featured Interview on Chefpages

2011-03-25T20:11:00.000-07:00

FEATURED Five +5:

1. What is your favorite sound/word in the kitchen?
My favorite sound in the kitchen is when you heat up a dry pan, add the fat and then immediately the food, whether it’s protein or onions, etc. I love that sizzle sound when the food hits the hot fat. Deep fry sound is a close second. It’s often a more quiet dispersed sizzle, kind of like small crashing waves and it always means something that will probably taste amazing and most importantly be crunchy!

My favorite phrase is definitely “hot behind.” It still makes me giggle and that keeps the atmosphere buoyant. My favorite word is “challah.” I have to say, “hollaaaaah” every time we bust out the challah bread. I know I’m not alone on this.

2. What is the most eclectic ingredient you have ever used? What did you use it for?
Well, it was actually a combination and condition of ingredients for a competition: par-frozen whole Thai snapper, par- frozen young coconut, par- frozen kohlrabi, and par- frozen dragon fruit. We had to prepare a dish with all of those things in a very short period of time.

3. How did you get into the business?
I had colon cancer when I was 17 and it was a huge wake up call to what I was putting in and on my body. After having lived abroad and eaten very well in Italy and Australia, I enrolled in an Alternative Nutrition Program at Cal State LA and became absolutely fascinated with food functionality. That led me to culinary school at the New School of Cooking in Culver City and so now my cooking is less about restrictive foods and more focused on food source and wholesome ingredients. I love what I do and couldn’t imagine being in a different profession.

4. What is in your chef bag? What knives do you use?
I’m so basic. My knives, a cork screw, and a thermometer. My knives are a Shun Santoku, a Wustof slicer, a serated knife, and a cheap Victorinox Carbon- Stainless 9”. I never seem to need much more than that.

5. What is your favorite kitchen tool?
My favorite kitchen tool seems to be a rubber spatula these days. I find myself turning around and always needing it again and again. It’s the best for egg cookery (omeletts, scrambles, souffles, removing frittata from the pan, etc.) It’s crucial for getting everything nice and tidy out of the food processor and other things so not a morsel is wasted! ”

6. If you only had 5 ingredients left in your pantry, what would they be?
Polenta, sea salt, extra virgin olive oil, red wine vinegar, and white pepper.

7. What was the vision behind Taste of Pace?
The Taste of Pace brand started as a blog that allowed me to create a vision. I only wrote about things that inspired me and from here I developed a food, travel lifestyle brand including a catering company. Taste of Pace Catering is a full service catering company based in Los Angeles specializing in Western European Cuisine with international elements utilizing seasonal and local ingredients. It is my hope that the brand will expand into food/ travel media platforms and products.

8. What has been the most significant lesson you’ve learned by running and operating your own business?1. There is no problem that cannot be solved. 2. Everything is possible. 3. Persistence pays off.

9. So what are your plans in 2011?
Plans for 2011 are to triple my catering business. We should be on track if things continue the way they have been so far this year! I also anticipate more tv exposure and a new loft space for my events.

10. What value do you feel CHEFPAGES brings to the industry?
I love anyway to connect quickly and thoroughly. It is such a wonderful feeling to be looking for something (a service or an employee, in this case) and to find exactly what you are looking for. This is an excellent platform for the culinary industry and CHEFPAGES is only going to grow bigger and better.

Chocolate Coconut Ice Cream

2011-03-16T00:36:00.000-07:00

photo by Kyle McCullough

This is the best and easiest vegan (even for non-vegans) ice "cream" EVER!

Ingredients:

1 can whole coconut milk (light won't work)
1/2 cup rice milk (or any other kind)
1/3 cocoa powder
1/3 cup honey/agave nectar
1 tablespoon vanilla extract

Method:

Blend all ingredients together and pour into ice cream maker while running. Run ice cream maker until mixture has reached soft serve consistency. Eat immediately or freeze and consume within 48 hours.

Brentwood Country Mart

2011-03-11T08:00:00.000-08:00

I seldom get to this side of town, but after the Soolip Wedding Show at the Bel Air Bay Club we wanted to swing by Brentwood Country Mart and check out Farm Shop, the new larder.

But as soon as we pulled up and parked my eye caught this little toddler with the most stunning red jacket. I couldn't take my eyes off of her and the little red jacket. Why, I don't know. I have no toddler of my own and certainly not expecting one and no toddler to shop for. I got out of the car and walked swiftly, almost running unable to stop myself from stalking the toddler in the red coat. I casually caught up to her and asked the mom where she got that jacket. Gap! Well done, Gap. I stayed and played for a minute, very unlike me. I don't not like children, I'm just not often drawn to them, particularly children I don't know. They would be called stranger children. Yes, I want one of those someday. One of my own, not a stranger child.

What was far more impressive than the Larder we came for was Frida's taco stand (same owner as Frida Restaurant in Santa Monica and Beverly Hills). Their tacos are comparable to Lotteria, my personal favorite. As the girls finished their tacos I wandered into the Diesel Bookstore, and of course headed straight to the cookbook section.

I figure it's great to see what else is going on in my field when I can since I'm usually just cooking, cooking, cooking.

I picked up Preserve It! in hopes to learn a few things about pickling, preserving, and curing as it's all the rage these days and I'd like to incorporate some of these techniques into the new Taste of Pace Spring/Summer Catering Menu.

I also scoped out my next purchase: Tartine Bread. Tartine and La Brea Bakery are the masters in bread.

Sweet Rose Ice Cream uses all free range eggs and organic dairy in their crafty creations. They make their cones fresh on the spot right behind the counter. I opted for a scoop of Kyoho Grape Sorbet and one of Black Sesame Soy. A dairy free delight.

Cafe Luxxe is know for it's coffee, but also offers a lovely selection of loose leaf teas. And the baristas know their stuff without being too snooty. I appreciate this.

Botany Flowers had a couple of arrangements just hanging out on a fabulously rusty textured old cart just outside their storefront. Well, if that doesn't catch your eye. . .

And I think I found my new bikini at Malia Mills. Well, at least the bottoms. Sexy 50s classic. Mention "Taste of Pace" to get $50 off your purchase from now until April 30, 2011 at their Brentwood Country Mart location.
Who knew I could accomplish so much in one little spot on the west side?!

Malibu Wining

2011-03-10T08:00:00.000-08:00

I can't remember the last time I had a day off, so I scheduled (that's right I scheduled a vacation day) a staycay (it's a combination of the word "stay" and "vacation" where you create a vacation in your very own city) with my best gal pal, Erinn V. I really wanted to go to Santa Barbara, but I had a breakfast event and wouldn't be available to play until the afternoon. Besides, that's called a day trip, not a staycay.

Malibu would be the closest thing to getting the farthest away. Winding through the canyons on our way to take in the views of the sun-kissed Pacific.

I still wanted wine, though. Weren't there any places to taste in Malibu? Why yes, there are a couple in fact! Our first stop was at Cielo Wine Bar just off of Kanan Road. The decor is awesome- a combination of rustic farmhouse woods and Hollywood glamour leathers. Several of the wines have musical references: Purple Haze, Red House, Blackbird, and Honey Pie. A huge painting of Jimi Hendrix hung over the wine bar and they had a guy playing electric blues in the lounge room. Where were we?! We orderd a couple of flights and I liked about half of what I tried: 2008 Woodstock Blackbird, 2009 Woodstock Honey Pie, 2009 Woodstock "White Rabbit" Sauvignon Blanc.

Next up Malibu Wines where they do offer tastings and sell bottles. It's basically a picnic grounds where you bring in food. Before we left Cielo we stopped in at the general store next door and got a Polish Sausage and Zucchini Fries to enjoy with a bottle of bubbly at Malibu Wines. We basked in the sun among the happy rambling crowd and admired the vintage cars as we bobbed our heads to the guitarist covering soft rock tunes.

Still having yet to see the water, we headed to Geoffrey's for the sunset. You can always count on this tried and true Malibu locale for a relaxing atmosphere and the best view.

Taste of Pace Supper Club Sunday, March 20th

2011-03-09T22:41:00.000-08:00

Fabulous Friends!

This month Supper Club is a Five Course Wine Pairing and will be held at the home of dear friend and Interior Designer, Erinn V in Sherman Oaks. Feast on multiple courses with new friends and old friends as one of my favorite musicians, in town for just a short spell, from Truth and Salvage Co. delights us with original tunes. There is a theme to the wines that will be revealed at the end of the dinner. I'll send out details for the exact address before the soiree.

MENU

Lily's Deviled Egg with Classic Transmontanus Caviar

Smoked Trout Rilletes with Spring Pea Puree on Rustic Bread

Grilled Beef Filet with Red Wine Sauce
Parsnip Puree
Cavolo Nero, Currants, Hazelnuts

Date Paste and Select Artisan Cheese

Citrus in Caramel Syrup on Chocolate Flourless Cake

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $98 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

What is Supper Club?

Once a month I host a supper club that wanders from warm and welcoming L.A. homes to art galleries and special event venues. The purpose of the supper club is to take from the local seasonal bounties and create from them new and exciting dishes that expand my boundaries as a chef and artist while perfecting different techniques. Within the basic framework of supper club there consists three courses and a complimentary cocktail to awaken the palate. In addition, the atmosphere is sweetened with the live performances of local musicians. All are welcome to attend and enjoy.

Please, put me on the list.

Trends for 2011 at the Soolip Wedding Show

2011-03-08T07:53:00.000-08:00

The Soolip Wedding show has become quite popular among LA brides, and industry professionals. Elegance is the best word to describe the tone of this show- vendors are artistic and trendsetting. All convey a boutique sensibility to make you feel like you're really getting a one of a kind experience.

Krista Jon Floral Couture dominated the scene with her stunningly rustic succulents peaking through nearly every booth. This is most definitely a Taste of Pace favorite for the year.

Candee by Sandee incorporated some of Krista Jon's florals into her exquisite candy display. Such a fantastic element to a party. It adds a fun and casual element for little money.

Archive Vintage Rentals style weddings and events with hard to find pieces like period sofas, chandeliers, vases, and mirrors to create a stylized whimsical ambiance.

Paper Melange creates gorgeous invitations using a myriad of different textures to create custom paper goods for your special day.

What grabbed my heart the most was Healing Grounds Nursery's small potted seedlings, a perfect party favor to commemorate your special day. I know it's cliche, but how special is it to give the gift of a symbol of your love, a small seedling, and watch it grow (hopefully) long after the party is over. It embodies the true essence of growth in union.

We were sent home with luscious gift bags including Dearfoam Slippers in white with pink sequins and a Butterflies by Claire Pettibone tank and panties in the LOVE style.

Taste of Pace and Summerland Winery for the Jr. League

2011-03-07T13:00:00.000-08:00

Every year, the Jr. League, a non-profit dedicated to charitable actions, honors their most generous donors. This year they reached out to Summerland Winery and Taste of Pace to pull off a memorable shindig to show their profound appreciation. I have to say, I work in a lot of kitchens, but the Nightingale kitchen at Bilo's Doheny Estate home is my favorite.

Bilo Zarif, owner of Summerland Winery, and I collaborated on the menu to select perfectly paired wines and hors d'oeuvres for the evening. We started with the Sauvignon Blanc and Chardonnay to pair with the Herb Goat Cheese, Caramelized Leek, and Crushed Spiced Almonds on Endive Spears and Beet Leek Risotto Cakes with Ricotta Salata and Rosemary.

Honoree, Billie Greer especially loved the Beet Leek Risotto Cakes and is enthusiastic about having Taste of Pace to her Malibu Ranch. Billie Greer has over 30 years of experience in politics and public service and was appointed Director of Los Angeles Office of Arnold Schwarzenegger during his tenure.

Our piano player improvised with melodic tunes for the duration of the party providing the perfect background music for mingling.

After the whites were poured we moved onto the reds: Pinot Noir with the Boneless Short Rib- Stuffed Crepes; Trio with the Bacon- Wrapped Blue Cheese Stuffed Dates; Syrah with the Fingerling Potato and Chorizo with Romesco; and Port with the Pomegranate Mousse Tartlets.

Mad Men Meets Space Modern Birthday Party

2011-03-04T07:00:00.000-08:00

My dear friend's even more dear husband called me up when he wanted some help to go all out for her special 3-0. He wanted the theme and style of the party to be Mad Men (because she loves the show) meets Space Modern 60s (to match their house). What fun!

A blend of cheerful florals like gerber daisies and elegant cala lilies and cherry blossoms brightened the atmosphere as the DJ spun sampled Beatles tunes and modern indie rock with a 60s influence.

Barbarella played in the background because what says Space Modern 60s more so than this epic film?

To imbibe in true Mad Men style, Martinis were the drink of choice: Classic, Gimlet, Sidecar, French Martini. And of course Champagne, for what is a celebration without?
No celebration at all, I say!

Mini Mac n' Cheese Muffins paid homage to casseroles of the 60s in bite-sized form using highest quality cheeses.

But most importantly a great time was had by all. Unfortunately, there are not pictures of the end of the evening's shenanigans!

Los Angeles Farmers Markets

2011-03-01T00:43:00.000-08:00

We are spoiled. There is at least one farmers market everyday in a different part of town in Los Angeles. I am the Chef/Owner of Taste of Pace, a full service catering company based in Los Angeles. I live in Hollywood and most of my weekends are spent catering events, so by Sunday I feel like I’ve been run over by an eighteen- wheeler. To see the light of day and try to keep my passion for food alive, I roll out of bed around 11am and walk like a zombi to the Hollywood Farmers Market.

My first stop is for coffee at the Cafecito Organico booth where on not blazing hot days I order their signature Cafecito (espresso, whole milk and raw sugar cane juice). Cafecito Organico sourced fair trade coffees from countries such as Ecuador, Ethiopia, Costa Rica, and Nicaragua and roasts them here in Los Angeles. I’m an addict. Then I shuffle (caffeine has not quite set in just yet for me to strut) over to get a pork tamale with salsa verde from Veras Tamales. This is my favorite Sunday morning ritual. As soon as the pork and caffeine set in I strut over to the farm stands and see what is going on in the land of seasonal produce. Because I’m usually not in a huge rush (a chef is always in this state) on Sunday mornings I have time to chat with the farmers and build my relationships with them. Many of my events happen Thursday-Saturday in which case I make my actual purchases when I’m in a massive rush at the Santa Monica Farmers Market on Wednesday mornings. Many of the vendors have booths at both markets and the vendors I mostly use are Jimenez Family Farm, Sage Mountain Farm, McGrath Family Farm, Weiser Family Farm, LA Funghi, Lily’s, and Tutti Frutti.

Jimenez Farms is a relatively small farm and they don’t really specialize in any one thing, which I love because it’s always a surprise. They’ve recently started raising small livestock: goat, rabbit, pig mostly and I completely support humanely-raised small production livestock. The quality is impeccable. They also offer lettuces, the best blueberries, squash- summer and fall varieties, root vegetables, legumes and much more. Sage Mountain offers various onion varieties, garlic, hearty greens, carrots and cucumber varieties. McGrath always has outstanding carrots and beets, bitter and leafy greens, lettuces, and amazing fall squash varieties.

Weiser specializes in root vegetables: carrots, beets, potatoes and onions and garlic. During the summer folks clamor for their exquisite melon varieties.

LA Funghi is relatively new on the scene pioneered by Austrian chef/owner/forager, Dirk Hermann. He boasts the most incredible mushrooms beautifully displayed billowing out of the baskets: Persimmon Enoki, Lobster, Trumpet, Chanterelles, Oysters. Chicken is a so important to buy hormone-free and free range and I source my chicken and eggs exclusively from Lilys. Lastly, Tutti Frutti is most popular for their tomatoes: heirlooms, cherry, grape, and vine. During cooler months they carry fennel, carrots, leeks, onions, and garlic.

During the spring months I ogle at Pudwill Farms’ berry varieties at the Wednesday Santa Monica Farmers Market: red currants, white currant, red raspberries, golden raspberries, white raspberries, boysenberries, blackberries, and figs. I aim to incorporate their exotic berries onto all of my spring fruit platters. I covet Armenian and Lemon Cucumbers from Sage Mountain Farms and they also have hearty spinach, beets, and spring onion varieties. Jimenez lettuces, lambs, blueberries, rhubarb, asparagus, snap peas, and mint are fresh picks. Weiser has lovely spring beets and Pee Wee potatoes.

McGrath has fresh limas (they’re the only vendor I’ve seen with these), favas, snap peas, and baby carrots.

Now, I’ve mentioned the Hollywood Farmers Market and the Santa Monica Farmers Market, but here are a few other noteworthy markets in LA and there are more popping up with great frequency. Sunday Pacific Palisades Market for their creme de la creme policy- you won’t find anything less than stellar here. It’s small, but mighty. Saturday Silverlake is always expanding their ready-made food vendors and artisan goods, but this small market is great if you want to make it a short and simple stop. Plus Cafecito Organico has a booth here too for you coffee fanatics. Monday West Hollywood is also small and manageable with basic produce offerings, but you’ll find a couple of specialty booths like LA Funghi and a predominantly Asian booth. Their ethnic ready-made food vendors make for an awesome lunch if you’re in the neighborhood.

Taste of Pace Supper Club Saturday, February 26th

2011-02-16T22:08:00.000-08:00

Fabulous Friends!

This month Supper Club will be held at a cozy locale in West Hollywood. Feast on multiple courses with new friends and old friends as one of my favorite musicians delights us with original tunes. I'll send out details for the exact address before the soiree. This event is BYOW (bring your own wine).

MENU

Grapefruit Gin Gimlet with Citron Simple Syrup

Cauliflower and Comte Gratin

Wild Mushroom Tortellini in Fennel Broth with Cranberry Beans

Triple Curd Parfait of Pomegranate, Grapefruit and Lemon

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $48 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

What is Supper Club?

Once a month I host a supper club that wanders from warm and welcoming L.A. homes to art galleries and special event venues. The purpose of the supper club is to take from the local seasonal bounties and create from them new and exciting dishes that expand my boundaries as a chef and artist while perfecting different techniques. Within the basic framework of supper club there consists three courses and a complimentary cocktail to awaken the palate. In addition, the atmosphere is sweetened with the live performances of local musicians. All are welcome to attend and enjoy.

Taste of Pace Supper Club Sunday, January 23rd

2011-01-08T19:48:00.000-08:00

Fabulous Friends!

I'm happy to announce that the first Supper Club of this glorious 2011 will be held a new retail location in the Hel Mel (Heliotrope/Melrose) district in Los Angeles.

"In the shadow of Los Angeles City College, the intersection of Heliotrope Drive and Melrose Avenue boasts a collegiate, counterculture vibe, complete with avid bicycle activists, a smoke shop, tattoo parlor and a splash of colorful, graffiti-style murals. Yet this little pocket of shops and restaurants, known as "Hel Mel," also offers the more refined pleasures of gourmet gelato, local craft beers and designer lingerie. The junction of grit and polish makes Hel Mel one of the most vibrant, up-and-coming neighborhoods on the hipster map."

-LA Times

Feast on multiple courses with new friends and old friends as one of my favorite musicians delights us with original tunes. I'll send out details for the exact address before the soiree. This event is BYOW (bring your own wine).

MENU

Endive and Shaved Mushrooms with Truffle Sherry Whole Grain Mustard Vinaigrette

Cider Osso Bucco with Apples
Weiser Root Puree of Sunchokes, Parsnips, and German Butter Potatoes
McGrath Fried Red Mustard Frills

Deconstructed Tiramisu

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $48 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

Pan-Seared Fish with Butternut Squash Mash and Pomegranate Arils

2010-12-28T17:44:00.000-08:00

Fran Drescher has a new talk show on Fox and I stopped in to make a tasty dish perfect for entertaining. The fish makes it a light and healthy alternative to meat and the butternut squash is a great seasonal choice and festive in color too! Pomegranate arils are packed with antioxidants and compliment the gold tone of the butternut squash. Enjoy this dish with family and friends!

Check out the segment for a basic how-to.

serves 4

Ingredients:
2 butternut squash
salt
olive oil
1/4 -1/2 cup extra virgin olive oil
pomegranate seeds
x4 white fish filets
1/4 cup white wine
parsley

Method:

for the Butternut Squash Mash

Preheat oven to 375 degrees. Cut butternut squash in half lengthwise. Scoop out seeds. Drizzle butternut squash with olive oil and salt. Roast for about 20 minutes or until tender. Remove and allow to cool. Scoop out flesh into a medium bowl and mix in olive oil and salt to taste.

for the Pan-Seared Fish

Season fish filets with salt and pepper.
Heat a pan on medium-high heat. Add olive oil. Saute fish on both sides, about 7 minutes total. De-glaze pan with white wine and reduce to a sauce consistency.

Plate Butternut Squash Mash first, then top with fish and sauce and garnish with pomegranate arils and parsley.

Taste of Pace Supper Club and Summerland Winery

2010-11-08T10:35:00.000-08:00

Fabulous Friends!

This month Taste of Pace Supper Club will be held at the home of Summerland Winery Founder, Nebil "Bilo" Zarif on Saturday, November 20th in West Hollywood at 6:30pm. Feast on multiple courses of food and wine overlooking the city of lights as one of my favorite musicians delights us with original tunes. I'll send out details for the exact address before the soiree. This event is a wine pairing dinner.

MENU

Fig Rosemary Goat Cheese Pizza Squares
2009 Grenache Rose, Paso Robles

Smoked Arctic Char with Fennel and Beurre Blanc
2007 Chardonnay, Bien Nacido Vineyard, Santa Maria Valley

Beet Mushroom Risotto
2008 Pinot Noir, Fiddlestix Vineyard, Santa Rita Hills

Boeuf Pinot Noir
2007 Pinot Noir, Vintners Select, Santa Maria Valley

Beignet with Mascarpone Ice Cream with Port Sauce
2008, Syrah Port

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $95 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

Butternut Squash Fritters with Basil Aioli and Pomegranate Arils at Culinary Youth Connection

2010-11-03T11:39:00.000-07:00

photo by Patrick Hull

Culinary Youth Connection contacted me to participate in their annual fundraiser, Culinary Inspirations. Each chef is paired with a current or former foster youth and based on their personality and food likes, you create a dish to represent them. Well, I couldn't have been paired with a more like-minded youth! She has such a survival attitude and sees her experience as a foster child as an opportunity for personal growth and deepened sibling love. Her personality is downright effervescent and her favorite color is bright coral and she loves salmon, pears, and squash, to be specific. Keeping her color scheme in mind and love for seasonal produce, I created Butternut Squash Fritters (close to the color coral) with Basil Aioli and Pomegranate Arils. The dish is bright and the flavors really pop and the texture will be crunchy on the outside and soft on the inside. Come on down to the Culinary Inspirations event in Culver City this Saturday, November 6th and have a taste!

If you can't make it out this weekend, here is the recipe for 20 fritters. 3 per person is recommended for a starter dish.

Ingredients:

Fritters

1 butternut squash
1/2 cup flour (gluten-free ok)
2 whole eggs
2 tablespoons olive oil
salt to taste
2 quarts oil for frying (peanut, canola or any vegetable)

Basil Aioli

1 bunch basil, leaves
1/2 teaspoon lemon juice
2 cloves garlic, crushed
1 egg yolk
1/2 cup olive oil
1/4 cup vegetable oil
salt to taste

Pomegranate Arils from one small pomegranate

Method:
Preheat oven to 375 degrees. Heat oil to 350 degrees. Cut butternut squash in half and scoop out seeds. Drizzle olive oil and salt over squash and roast flesh down until tender, about 20 minutes. Cool and scrape flesh into a large bowl. Mash together and then add flour, eggs, and salt to taste. Add eggs last so you can adjust salt. With a one ounce portion scoop, make fritters and immediately fry in hot oil. Drain on a cake cooling rack with a half sheet underneath. Keep warm in 200 degree oven until ready to serve.

In a small mixing bowl combine egg yolk and lemon juice. In a food processor combine oils, basil, and garlic and puree until basil and garlic are finely pureed. In a very slow stream pour the basil oil mixture into the egg yolk mixture all the while whisking. Add oil to desired consistency. Thin with water if necessary. Season to taste with salt.

Garnish fritters with basil aioli and pomegranate arils. Serve warm.

Grand Opening of the Los Angeles Museum of the Holocaust by Belzberg Architects

2010-10-25T23:18:00.000-07:00

Sunday, October 10th marked the grand opening of the Los Angeles Museum of the Holocaust, designed by the award-winning Belzberg Architects. The stunning space is modern and sleek, but most importantly is an excellent supporting structure that successfully allows the museum to fulfill its educational purpose. A mission of the museum is to have all 8th graders in the LASD to experience an interactive tour. An entire eco-system lies beneath the dirt and succulent covered rooftop. Taste of Pace catered the reception and the Beet Risotto Cakes with Feta and Rosemary were a hit!

Beet Risotto Cakes with Feta and Rosemary
(makes about 24 cakes)

Ingredients:

1 cup arborio rice
3-4 cups chicken stock
1 tbsp. extra virgin olive oil
1 large beet, top removed
4 sprigs rosemary
2 oz. feta cheese, crumbled
s and p to taste

Method:

Preheat oven to 375 degrees. Heat 2 qt. saucepan on medium and add olive oil. Lightly toast rice in olive oil. Add 1 cup of chicken stock and stir. Once all liquid is absorbed add another cup of chicken stock. Repeat until rice is almost finished cooking.

Meanwhile, add beet with skin on, 3 sprigs rosemary, and 1/2 cup of water in a baking dish and cover with foil. This is a hybrid roast/steam method that I find works really well with beets. After beet is tender (test by poking with a knife), peel the skin, discard the rosemary and puree with remaining cooking liquid in a food processor.

Add beet puree to cooked risotto just before it's finished. Cook until risotto is finished cooking and beet puree is fully incorporated into risotto and the mixture is not too wet nor too dry. Season to taste with salt and pepper. At this point you can serve the beet risotto as a dish and just garnish with remaining sprig of rosemary, chopped and crumbled feta cheese.

To make the cakes, make sure the mixture is on the drier side than wet, add 2 whole eggs and mix thoroughly. Shape into 1" size cakes and shallow fry in a large skillet. Garnish with feta and chopped rosemary.

Taste of Pace Supper Club Santa Monica October 24th

2010-10-15T13:10:00.000-07:00

Fabulous Friends!

This month Taste of Pace Supper Club will return to Santa Monica's newest designer kitchen storefront. Enjoy live tunes by one of my favorite musicians while we chow down on my fixins! I'll send out details for the exact address before the soiree. This event is BYOW (bring your own wine). Recommended pairings are medium-bodied reds such as pinot noir, merlot, malbec, rhone varietes, full bodied whites, and rose.

MENU

Smashing Pumpkin Martini

Butternut Squash Fritters with Sage Aioli

Jimenez Farm Stewed Rabbit
Slow- Roasted Garlic Sweet Pumpkin Dumpling Puree

Poached Asia Pear with Dark Chocolate Ganache and Praline Chards

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $45 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

Taste of Pace Supper Club September 26th Venice

2010-09-17T16:23:00.000-07:00

photo by Mario Anzuoni

Fabulous Friends!

Join Taste of Pace this month for a delicious end of summer meal in an absolutely enchanting outdoor setting in Venice. Enjoy live tunes by one of my favorite musicians while we chow down on my fixins! I'll send out details for the exact address before the soiree. This event is BYOW (bring your own wine). Recommended pairings are medium-bodied reds such as pinot noir, merlot, malbec, rhone varietes, full bodied whites, and rose.

MENU

Red Grape Smash

Corn Heirloom Tomato Soup with Cherry Pepper Coulis

Grilled Sausage on Flatbread with Caramelized Onions and Aioli and Armenian Cucumbers Pickled Radishes

Fig Mascarpone Tart

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $45 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

Package of Prevention Fundraiser and Fashion Show

2010-09-11T14:21:00.000-07:00

Founder of Package of Prevention, Courtney Smith and Board Member, Lauren Randolph

Lauren called me up to ask if I wanted to participate in a Healthy Cooking Demonstration for the non-profit which she'd just become a board member, Package of Prevention, an organization dedicated to raising awareness on early cancer detection. Little did she know I was a survivor which made my desire to participate even greater. For the Cooking Demo I made three vegan entertaining dishes that certainly didn't wreak of being outwardly "vegan" (no bean sprouts on dehydrated zucchini).

I made Vegetarian Spring Rolls with Fish Sauce, Edamame Pate on Sesame Rice Waifers, and Gazpacho Soup Shooters. These are all delicious party foods that don't scream vegan and alienate your guests. I spoke a bit about how confusing all the different health and diet trends can be, but what I found most important in keeping a healthy body and preventing cancer was knowing the source of your food, especially meat.

Edamame Mint Pate Recipe

Whole non-GMO soybeans are a great source of plant protein. All the negative soy myths only apply when soy is present in products in partial form, not whole form (ie: soy powder).

1 cup edamame (soybeans), cooked and drained
1 tsp. sesame oil
1 tbsp. toasted sesame seeds
1 tsp. chili oil
1 bunch fresh mint, leaves only
expeller pressed canola oil

Method:
Puree all in ingredients in food processor and season to taste with salt. Serve room temperature on crostini or rice crackers.

Next on the POP agenda is a Fashion Show at Trina Turk on Saturday, September 25, 2010 at 6:30pm. I will be participating as one of the models in the fashion show as most of the models are survivors or family of survivors. At our pre-event meeting today we introduced ourselves and shared our stories. Wow. It's so incredible how an experience so evil and dark can very quickly renew your appreciation for life from things little to big. There is a mother daughter duo who are both currently in the fight against cancer and another girl is a runner-up recipient of the POP scholarship fund that honors children who have lost parents to cancer. It's so important for me to be reminded of the experiences that drive who I am and what I do today.

Taste of Pace Fall Winter Catering Menu 2010

2010-09-10T14:07:00.000-07:00

photo by Bobbi Fabian

Salads/First Course

Roasted Grape, Icicle Radish & Chevre with Mizuna

Grapefruit Fennel Salad with Citronette

Mixed Wild Mushroom Salad with Mustard Vinaigrette

Baby Spinach Orange Parmesan Salad with Salty Date Citronette

Young Lettuces and Marinated Beets with Humboldt Fog, Spiced Almonds and Rosemary Vinaigrette

Entrée Course

Market Fish en Papillote*
Julienne Leek Carrot Sweet Potato
Crispy Vermicelli Noodle Cake

Fennel and Tomato Braised Halibut
Roasted Fingerling Potatoes

Lily’s Chicken with Aillade
Roasted Cauliflower or Romanesco with Capers and Parsley
Creamy Maple Syrup Potato Puree

Lily’s Chicken with Citrus Sauce
Crushed Rutabaga, Turnips, and Parsnips
Crispy Roasted Fennel

Rosemary Roasted Quail
Barley with Pomegranate Arils
Roasted Kale Chiffonade

Roasted Pork Loin Wrapped in Chard
Creamy Cauliflower Puree
Broccolini and Pearl Onions

Pomegranate Braised Lamb Shank
Beet Carrot Puree
Sautéed Beet Greens

Beef Short Ribs with Parsley Pistou
Black Pepper Polenta
Brussel Sprout Chips

Flank Steak with Red Wine Reduction
Ginger Sweet Potato Mash
Salt- Roasted Mushrooms

Dessert Course

Cardamom Banana Pudding with Slow Whipped Honey Cream and Pistachio Powder

Polenta Cookies with Pumpkin Mousse and Fried Sage

Pomegranate Curd Tart with Candied Lemon Zest

Double Vanilla Almond Cupcakes

Chocolate Buttermilk Cupcakes with Americana Frosting

*MP Items

Contact Pace Webb at tasteofpace@gmail.com or 310-467-9807

Taste of Pace Supper Club August 28th Hollywood Hills

2010-08-15T15:01:00.000-07:00

Fabulous Friends!

Summer is upon us and the abundant produce is simply overwhelming! McGrath's Fresh Lima Beans and Sugar Baby Melons will be our star players as well as Specialty Melon Varieties from Weiser. This month's Taste of Pace Supper Club will be a true treat for music fans- our host boasts one of the baddest collections in LA. Join us August 28th at 6:30pm in the Hollywood Hills. Enjoy live tunes by one of my favorite musicians while we chow down on my fixins! I'll send out details for the exact address before the soiree. This event is BYOW (bring your own wine). Recommended pairings are medium-bodied reds such as pinot noir, merlot, malbec, rhone varietes, full bodied whites, and rose.

MENU

Vine Ripe Tomato Michelada

Fresh Lima Mint Puree Eggplant Feta Olive Stack

Pork Tenderloin with Plum Salsa
Barley Pilaf

Summer Melon Trio Popsicles

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $45 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

Taste of Pace Supper Club August 2010

2010-08-05T23:00:00.000-07:00

I'm so happy with the way that everything turned out on Sunday. There are some dishes I don't test in advance because I just know they're going to be incredible. I can say that my first course was killer. I loved it- piped mascarpone with orange zest and shards of wild asparagus cut on the bias and persimmon enoki mushrooms from LA Funghi sauteed with shallots and sherry. Damn. So beautiful. One of the things I love about supper club aside from the undying creative freedom it affords me is that I don't really worry about food cost. This is the one opportunity I get to make whatever I want regardless of price.

And I was told by my surprise musician pal, Tim Jones of Truth and Salvage Co., that my ribs were the best he'd ever tasted. Now, Tim isn't one to fib if he ain't feelin' it and the boy has traveled far and wide touring the entire USA time and time again.

And grilled polenta as a bed for the ribs?! Sexy little grill marks on delicious yellow triangles were made so they could easily be finger food like the ribs and blanched green beans. If I had my druthers I'd of collected everyone's cutlery for the main course, but I'm trying not to be so bossy these days.

Jesse Lynn moved us on the piano after dinner. My girl can write and sing and bring tears to my eyes and chills down my spine.

We had dessert- rosewater ice cream with fresh currants and red-wine poached blackberries from my friends at Jimenez Family Farm. I love their blackberries the best because they never sell them unripe- they're always perfectly sweet and ready for the eating.

If you've had the Creamy Rosewater Ice Cream at Mashti Malone's mine is totally different. It's much more custardy with a more pronounced rose flavor without resembling perfume too much while theirs is more like a tart yogurt.

Then Jonesy took it home on the piano and then some more on the guitar down in the courtyard. Music is definitely my second love to cooking. I love to sing. I mean love to sing. I find it so magical and cathartic. As an artist it's so important to "cross train" with other creative endeavors. More please! My hiking buddy and former TOP host is having us back at his divine pad for supper club later this month. Stay tuned!

all photos by Kyle McCullough

Live Coooking Demonstration for Package of Prevention

2010-07-27T22:56:00.000-07:00

This may come as a surprise, but I survived colon cancer at the age of 17. It was this life threatening experience that inspired me to become a chef utilizing only the best organic and local wholesome ingredients the planet has to offer.

Taste of Pace will host a cooking demonstration for Package of Prevention, a non-profit organization committed to educating people about the importance of cancer prevention and early detection.

Enjoy an evening learning to cook delicious cuisine and mingle with fellow foodies and friends.

When: Saturday, August 21, 2010 6pm-8pm
Where: Los Angeles, CA
Suggested Donation: $20
Contact: Lauren Randolph at laurenran@gmail.com

Taste of Pace Supper Club August 1st Hollywood Hills

2010-07-19T14:14:00.000-07:00

Fabulous Friends!

Summer is upon us and the abundant produce is simply overwhelming! This month's Taste of Pace Supper Club will be hosted at the original home of architect most famous for his creation of the Roosevelt Hotel, on Sunday, August 1st in the Hollywood Hills. Enjoy live tunes by one of my favorite musicians while we chow down on my fixins! I'll send out details for the exact address before the soiree. This event is BYOW (bring your own wine). Recommended pairings are full-bodied reds such as merlot, chiraz, chianti, and cabernet, full bodied whites, and rose.

MENU

White Peach Bellini

Enoki Mushroom Asparagus Salad with Mascarpone

BBQ Baby Back Ribs
Grilled Polenta
Yellow Wax Beans and Green Beans

Poached Cherries and Blackberries with Rosewater Ice Cream

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $45 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

Wine Tasting in Los Olivos

2010-06-29T17:14:00.000-07:00

I had the pleasure of meeting the owner of Zaca Mesa Winery in Los Olivos a couple of weeks ago and he insisted that I go up and try their Rhone varieties. He had me at Rhone varieties. I have a dirty little secret: I really (and I mean really) prefer old world wines to new world wines, so when he told me they were Rhone varieties I was super intrigued.

We stopped at Summerland Winery on our way up because it's a half way point and well, I just have to taste their Pinot Noir every chance I get. It's one of the most special Calfiornia Pinot's in my opinion and what makes it so unique is the black pepper note. It's wild and fantastic all at the same time!

The winding road (Foxen Canyon) up to Zaca Mesa is everything you expect wine country to be- lush with grapevines, quaint chateaus and lots of sunshine. We hop out of the car and bound down the rosemary- lined pathway to the winery doors all the while rubbing the rosemary sprigs to get a whiff.

The grounds are abundant with colorful wild flowers and picnic tables and the views are to die for. The tasting room is set inside a big barn and the premium tasting room is in a more rustic off-shoot of the barn. I like this.

Just when you think the dirt floor is a bit rustic there is an over-sized chess board in the courtyard in case you need some sophisticated stimulation.

Our lovely guide (who when we professed our love for musicians and music casually mentioned that his son was in The Flaming Lips- we may have heard of them?) gave us a tour of the winery explaining the wine-making process. French Oak casks only here at Zaca Mesa! French Oak imparts a much more subtle flavor because the grain on French Oak is tighter than American Oak. Of course! The French do everything better. In the Premium Tasting Room you cannot have a bad taste. Every single wine they pour is outstanding.

We asked for a recommendation on where to go next and they sent us just up the road to Demetria that usually only takes guests by reservation only, but we were given the secret code and urged to give it a try. On our way up to Demetria we saw numerous other wineries that clued me into the fact that we were very deep in a world class wine gold mine.

Although we didn't have Demetria's premium tasting menu, the wines were still delicious and the setting is in a Tuscan-style villa overlooking the valley spotted with small rounds beneath a huge oak tree. Bonus: handsome young employee pouring wine in surf shorts and plaid shirt.

After we'd made friends with everyone on the patio and invited them to my Supper Club, we decided to head home. A sparkling lake off the road caught my attention and just looked too beautiful as we whizzed by, so I pleaded to the girls to stop and take a quick swim. So refreshing!

Taste of Pace Supper Club at Berkeley Mills

2010-06-29T13:01:00.001-07:00

Supper Club is always magical, but my lord. Last week at Berkeley Mills was fantastic! The tastes of Loup de Mer by McCall's and the variety of cocktails mixed up by Miss Nellie and our surprise musician, Kacey Cubero all made for a super special evening.

Assembling the loup de mer in parchment (papillote).

Tarragon Cucumber Martinis

Of all the cocktails, the real crowd pleaser was the Tarragon Cucumber Martini paired with the Aprium Tarragon Creme Fraiche Chantilly Crepes. Simple late spring flavors made for a perfect end to the evening.

Tarragon-Infused Vodka Ingredients:
1 bottle Effen Vodka
4 large sprigs tarragon

Method:
Place sprigs in vodka bottle and close lid and infuse room temperature or in freezer for 24 hours.

Single Martini Ingredients:
3 oz. Tarragon-Infused Vodka
1/2 small cucumber (Persian works best), peeled and seeded
1 oz. water

Method:
Puree cucumber with 1 oz. of water. Strain cucumber puree and retain the juice. Combine ice, strained cucumber juice, and tarragon-infused vodka in a shaker. Shake and strain into glass. Garnish with cucumber slice (optional).

all photos by Kim Culotta

80s Movie Themed Birthday Party

2010-06-28T12:04:00.000-07:00

I love taking special requests for parties. Event Planner Extraordinaire, Robin Stein, called me to cater her client's 80s Movie Themed 40th Birthday Party. They wanted all the food to have movie associations- so fun!

Yipee-ki-yay Crudites

Mr. Miyagi's Veggie Sushi Rolls

Margherita Mystic Pizza Squares

Breakfast Club Sandwiches

Ferris Bueller's Chez Quis Pancreas
(Short Rib Cheddar Cheese Sandwiches)

It's In the Hole Donut Holes

The Band rocked out to classic 80s covers and guests danced like mad in the Marymount High School Gym!

5th Annual Day of Renewal

2010-06-22T12:52:00.000-07:00

Some of you know this about me, but for those of you who don't yet know this about me- I had colon cancer as a 17 year old girl. Crazy, right? The good news is that I'm all better now and the way I lead my life now is inspired by my near death experience.

When I met Vicky Rathje of In the Know Resources, about 5 years ago we hit it off instantly. Like me, she was operating an essentials oils business at the time that was also inspired by a life-changing health challenge. Vicky invited me to help her produce a fund raiser at her home and lavender farm in Santa Rosa Valley that would benefit the Breast Cancer Fund, an organization that publishes an annual report relating the environmental toxins to breast cancer. Always eager to give back to my cancer community, I accepted her invitation and have been there every year since whether it's supplying breakfast, running the event, or catering lunch.

This year Taste of Pace catered lunch.

Local farmers Farmer and Cook, McGrath Family Farm, and Rio Gozo supplied the produce.

Roasted Beet Trio Salad with Goat Cheese and Candied Spiced Almonds with Lavender Honey Vinaigrette.

Leek Chard Frittata

Lavender Bread

Fresh Strawberries and Lavender Creme Fraiche

The day was filled with sessions of pilates, yoga, massage, dance, art, and inspiring speakers. Rachelle Carson-Begley of "Living with Ed" was the keynote speaker who shared her comical and touching story of evolving into a modern day green gal.

All photos courtesy of Mary Myers.

Taste of Pace Supper Club Santa Monica June 17th

2010-06-03T18:55:00.000-07:00

Fabulous Friends!
I have created this month's Taste of Pace Supper Club menu as an inspiration from my recent trip to the Cote d'Azur. Join me at an architectural and design haven in Santa Monica on Thursday, June 17th at 7pm. This month I'm featuring Tutti Frutti Farm in Santa Barbara. Enjoy live tunes by one of my favorite musicians while we chow down on my fixins! I'll send out details for the exact address before the soiree. This is a cocktail pairing event, but you are welcome to bring wine to enjoy as well!

MENU

Harry's Berries Collins

Country Pate with Cornmeal Crostini and Raspberry Confit

Beet Cilantro Sunrise

Loup de Mer en Papillote
Late Spring Vegetable Julienne
Crispy Vermicelli Noodle Cakes

Tarragon Cucumber Martini

Aprium Crepe with Tarragon Creme Fraiche Chantilly

*Vegetarians, Food Allergies, and Dietary Restrictions welcome- just let me know!

A suggested donation of $75 is requested to reserve your spot.

Tickets can be purchased on Eventbrite.
You will receive a confirmation email with location deets!

Effen Vodka at La Vida

2010-06-01T09:38:00.000-07:00

Effen (which means smooth, even, and balanced in Dutch) Vodka is a relatively new brand of vodka that focuses on not only the design of the actual vodka itself, but on the design of the bottle. To tie the design element together Effen hosted an event at Hollywood hot spot, La Vida.

Interior Designer, Vanessa de Vargas of Turqoise, gave a brief speech about the downtown architectural resurgence and gave particular recognition to Upward Bound House and her recent design collaborations.

The drinks were thoughtfully created with the downtown LA architectural focus: 6TH and Main, LA Skyline, Coonley Playhouse, and The Parker.

Erinn V and I enjoyed the 6th and Main!

recipe courtesy of Effen Vodka and Nina Guinard of La Vida:

1.5 OZ. EFFEN BLACK CHERRY VODKA
1.5 OZ. PROSECCO
.75 OZ ST. GERMAIN

Pour Effen Black Cherry and St. Germain over ice, shake then add prosecco and strain into a champagne glass. Garnish with a strawberry.

Juan Les Pins

2010-05-24T15:08:00.000-07:00

One of my favorite songs of all time is "Where Do You Go To My Lovely" by Peter Sarstedt in 1969. The song is apparently about Sofia Loren and her traipsing around Europe leading the high life. There is a reference to a fabulous little beach town on the Cote d'Azur named Juan Les Pins. This gem of a town also came highly recommended to me by a client, so we decided to hole up at the Hotel Juana and live the posh beach life for a couple of days. Shopping is a plenty if you're in the market for summer dresses and funky leather Trojan sandals (always!).

Crepes are certainly the best at La Creperie. They don't open til noon, so this fit perfectly into our brunch schedule. Buckwheat batter thinly folded and filled with cheese, egg yolk and fresh sausage- it's called a crepe Complete.

A long day of tireless shopping and a bit of napping merited a well-earned dinner in the neighboring town of Antibes. The Hotel has a great little bar with live piano every night. Le Jardin came highly recommended and they sat us at the wine bar next door while we waited on our table. It is there that we discovered the most beautiful rose wine I have ever tasted, Minuty. We demanded it everywhere we went for the rest of the trip.

The food at Le Jardin is a thoughtful blend of traditional dishes with contemporary preparations. For a starter Erinn had three boiled potato quarters with a cream foam sauce and fuschia and chartreuse alfalfa sprouts for garnish. It was the perfect marriage of simplicity and contemporary innovation. One of the more memorable meals I had in France, I would certainly return. Being a small little beach town there isn't much nightlife, but Bar Vin packs it in on weekends with a huge variety of world class wines and great down tempo Euro tunes.

La Creperie
17, Rue Dautheville
Juan Les Pins

Chagall and Monaco

2010-05-21T05:49:00.000-07:00

I have to say of all the croissants we ate in France the ones from our hotel in Nice, the Sheraton Elysee Palace, had the best. Now, this is probably because we came after breakfast service and they baked them fresh for us while the other ones in the boulangeries were hours old. I guess that's what we get for having breakfast at 11am everyday.

I wanted to hit up the Chagall museum before our drive to Monaco. There are two rooms; one is filled with larger canvas works depicting religious/pagan series from 1960-1966; and, the other is a smaller room of later smaller works. Perhaps the most impressive being a huge needlepoint of one of his paintings challenged by a patron.

My very fabulous traveling companion, Erinn V, suggested we stop by the Grand Hotel du Cap Ferrat for lunch- don't have to twist my arm. A funicular ride down to the poolside and we were transported to a very fancy beach club. The host sat us right next to none other than Whitney Houston and her son. The party was well on its way by noon and we grooved poolside as she sung a capella for us. Too fun! Food was a total bust- fishy dip for the crudites, soft fries, and a mystery burger. But I'd do it all over again for the experience and the view!

Next stop along the coast in Cap Ferrat we stopped at Ephrussi de Rothchild Villa, the estate of a well-to-do art afficionado from the 1900s. She created the villa with a hodge podge of all of her favorite architectural, design, and landscape elements. Apparently she greeted all of her guests dressed as Marie Antoinnette- comment excentrique!

In need of an afternoon sweet treat we stopped in the coastal town of Beaulieu Sur Mer into a local patisserie for the best framboise (raspberry) macaroon I have ever tasted!

Monaco is a very serious little principality! We checked into the Novotel, a member of the Accor hotel group, a very Nordic-style/futuristic hotel. Think Ikea meets the Jetsons. We spiced it up for dinner at the famous jazz club, Sass Cafe. Although not known for its food, it is the place to see and be seen. My swordfish carpaccio was out of this world and well, you can't go wrong with a cheese plate, so I had no complaints. When I asked if there was going to be live jazz the host informed me that there would be live music, but not jazz tonight. Apparently live music can also mean hired karaoke singers to enhance all the top 40 hits. We were seated next to a lovely group of ESPN executives who shared their wine and good cheer. We took care of all the fierce dance moves, though!

St. Paul de Vence

2010-05-20T09:11:00.000-07:00

Don't get me wrong Nice is lovely and all, but we were yearning for a bit of quaint village action, so we rented a zippy little car and headed to St. Paul de Vence for the day. This wealthy medieval town is dotted with high end galleries boasts a major contemporary art collection.

The Guy Pieters Gallery of Modern Art is probably the best exhibit I've seen showing works of Delvoye Wim, Folon Jean-Michel, Arne Quinze, and Les Lalanne.

Legendary restaurant where artists such as Picasso would exchange their artwork for meals, La Colombe d'Or (the golden dove) was closed for lunch so we decided to do a bit of shopping and of course more gallery hopping before our dinner reservation there.

I will never forget the perfumerie, Fragonard, when I first visited Paris as a teenager. I kept that perfume forever! There happened to be a Fragonard boutique nearby. They didn't have the scent I wanted in the classic gold bottles- oh no! So I bratily settled for a beautiful signature bottle with a gold sun cap.

Strolling around the village we saw a poster advertising an exhibition of our new favorite artist, Folon. The doors opened to the chapel of a complete mosaic depiction of the town of St. Paul de Vence flanked by murals of pagan gestures, such as a hand giving water or sun or earth. The site was absolutely breathtaking and such a welcome surprise after the very boring wax figure history museum we were forced to tour next door before the chapel.

Time for a snack! Chocolatier Joel Durand looked much too tasty to pass up. They specialize in candied fruits dipped in chocolate, but I was very interested in the locally flavored chocolates: rosemary, olive, salted caramel, and violette. What a delight!

A breathtaking view from the very tippy top of St Paul de Vence.

It still wasn't quite time for dinner, so we made it to the very difficult to find Foundation Maeght where there is a rambling sculpture garden including the works of Miro, Braque, Calder, and Chagall.

Dinner at La Colombe d'Or is sadly not even worth writing about. It was one of the worst meals of my life- so disappointing! I will however, say that there is no crappy champagne in France and highly recommend enjoying a glass (or three) at the bar to marvel at the rich history of the surroundings.

Nice

2010-05-18T18:22:00.000-07:00

Our trip to the Cote d'Azur began in the famous port town of Nice. The water color was like none other I'd ever seen- a vibrant cyan blue. We checked into the ultra modern Four Points Sheraton located on the Palais Anglais, the main drag on the water. Most rooms come with a small living room with white leather furniture and glass and silver fixtures.

First things first after a long Trans- Atlantic flight- FOOD! We strolled down to the Cours Saleya, the strip in the old quarter known for it's open air farmers market and flower vendors.

Enter the largest asparagus I've ever laid eyes on. I just started thinking- what? how? when? would I prepare these scrumptious stalks of spring.

And the morels. Fresh beautiful bountiful piles of morels- que magnifique!

Acchiardo was our choice for lunch. Flavorful, perfectly seasoned vegetable soup with basil (soup au pistou) and a plate of salami, radishes, mesclun, and cornichons to be had with bread and delicious Normandy butter. Normally I wouldn't dream of garnishing my bread and butter with salami, but this was mandatory. Fresh, beautiful French flavors! Overall I was so pleased with how well all the food in France was salted- it makes all the difference in the world.

Afraid of a food coma we stopped into the Hotel La Perouse for an espresso. They have a lovely courtyard with a raised pool overlooking the ocean and the staff is very friendly, but it was the vibrant purple chargers in the dining room that really won me over.

A stroll to the Parc du Chateau was in order after lunch. Don't let the many steps intimidate for you'll be at the top in to time at all. And the views are bar none. There is a ton of foliage in this old fort and pockets of mosaic stone to delight along the way. At the top is a man made waterfall that is quite the image from down below at the port. A walk is the best way to reinvigorate after a long flight!

Refreshed from the brisk walk and breathtaking views we headed to the Matisse Museum just north of the city center accessible by bus lines 15 and 22.

The advantage of seeing a single artists large collection is that you can really observe their process from beginning to end. Matisse painted still lifes and then of course, sketches, and finely outlined portraits of women that ultimately led to his most famous style of works which consisted of a few sophisticated lines with mono-colored backgrounds that said a million words.

Before returning to the hotel for a pre-dinner nap some shopping was to be had at Galleries Lafayette. Manoush is my new favorite designer- ooh la la!

Upon a friend's recommendation we reserved a table at Le Petit Maison. Side note: cabs are super expensive in the south of France, so it's worth it if you only have a short distance to walk. The stuffed zucchini flowers with mozzarella and marinara sauce missed the mark, but my loup de mer with roasted chantrelles, artichokes, and arugula was spot on. The fish was cooked and seasoned to perfection and the seasonal local vegetables couldn't have been a better accompaniment. Steak au Poivre boasted a beautiful cut of meat and a truly delicious rich poivre sauce. The tiramisu filling was fluffy and wonderful, but the cake was a bit dry. In the beginning the maitre D was fashionably French (cold and aloof) towards us, but by the end we'd won him over with our smiles and enthusiasm for the cuisine. I would definitely return for round two.

Acchiardo
38 rue Droitt
Nice, FR

Taste of Pace Caters Book Signing for The Art of Gift Wrapping by Wanda Wen of Soolip

2010-04-22T11:59:00.000-07:00

When I first met Wanda Wen of Soolip it was an instant love connection- she is both powerful and warm- a tricky combo to come by. We have been trying to collaborate for a while and this weekend was the perfect fit!

Wanda wrote a book called "The Art of Gift Wrapping" published by Random House. It's filled with truly artful ways to wrap presents- banana leaves with twine, Tibetan paper with crystals and wire, etc. The title couldn't be more appropriate. I love themed events because it allows me to get creative and try different things.

I came to Soolip and started pulling down gift boxes and styling them for the Farmer's Fruit Tower and Seasonal Vegetable Crudites platters. I lined them with white parchment to be food safe. Everyone loved it! I served the Herb Goat Cheese Endive Spears with Caramelized Leeks and Crushed Spiced Almonds, Polenta Squares with Pesto, Cucumber Medallions with White Bean Puree and Beet Brunoise, and Almond-Stuffed Dates with Orange Fleur de Sel.

Wanda signed books all day long. And I mean all day. From 1-4 there were 6 different artisans that are represented in the Soolip store demonstrating their respective crafts.

Elizabeth Hubbell, card designer and letterpress printing artist, brought her early 1900s press to demonstrate the art.

Small booklets were made for the event so everyone could have a keepsake. After Elizabeth pressed the cover pages, the booklets were passed along to Ana Lugo, hand bookbinder, where she drew burgundy ribbon through the holes in the booklet for binding.

The finishing touch was the exquisite calligraphy of Aleksey Shirokov who inscribed your name on the hand-pressend, hand-bound booklet!

I absolutely fell in love with the captivating Renee Gunter, Urban Landscape Artist. I don't know the exact moment, but it was either when she showed me pics of her new vintage red pick up or when she shared her story of inspiration to become a landscape artist. She saw a photograph of a woman in Africa with no breast milk surrounded by parched land and it was then that she realized that resources were not distributed evenly. Renee has been creating sustainable landscapes in Southern California for the last 19 years. Her demo included potting succulents in old sifters and watering cans. Renee is all about re-purposing and recycling- I love it! Below is an old palm tree stump- so sexy!

Rebecca Varon used the technique of needle felting wool and other natural
fibers to create ethereal wall ‘paintings,’ standing figures, desk accessories, and jewelry that bridge the gap between craft and fine art. I've really never seen anything like it. Very Dutch/European.

Shannon Allbright, home arts expert, demonstrated the are of needlepoint as they sewed threads in small frames.

From 5-8 was a reception both in the Soolip store and outside in the courtyard at Floracopia. It was a truly magical reception!

all photos courtesy of Alyssa Nicol photography