An Intimate Birthday Dinner at Home

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When Dylan asked me what I wanted to do for my birthday I had one wish, an intimate dinner party with him and my closest friends. In the past we've held our birthday dinners at a restaurant, but now with our new home with a backyard and McCall's Meat and Fish, we were able to get more creative and intimate. With our trustee dining table, our closest friends, ample wine and beer, some tasteful music – our dinner under the stars in Silver Lake took place. It's amazing what a simple white table cloth and hanging market lights can do for ambiance.




Rosé, peonies and friends.

While we sat outside and enjoyed the evening, Dylan was busy in the kitchen and my brother Jeremy (who just recently flew back from RISD) was busy playing maître d. Both boys worked so hard to make this evening special.

A couple days before the dinner, Dylan asked me to jot down my favorite things to eat and within minutes he came up with a fabulous five-course menu. Here we go...



Razor Clams a la Plancha Razor clams, piquillo peppers, garlic



Maryland Crabcakes Blue crab, rémoulade, watercress



Shrimp n' Grits Shrimp, Nueske bacon, grits



Happy Short Ribs Grassfed beef short ribs, pomme purée, carrots



XT Patisserie Macarons caramel, chocolate, coconut, coffee, earl grey, hazelnut, lemon, orange blossom, passion fruit, pistachio, raspberry, vanilla

*I took a bite out of one of them while walking these guys out to the backyard. Sorry friends.



Jeni's Spendid Ice Cream Strawberry Buttermilk, Gravel Road, Bourbon Butter Pecan, Pistachio and Honey





I love my friends!



Dylan is such a thoughtful and giving person and he really knows how to make me feel so special. He is also notorious for destroying things. Below is Dylan spilling wine over my brand new linen tablecloth. I still love him. I love him for his best and his worst.



After dinner, desserts and drinking, Dylan brought out our strobes along with our Rody's. Time for a photoshoot!






My Fuji Cheki 50 came out to play too.





Thankful for each year I get to spend with the most loving people. Hoping for many more.

Thanks for reading!

Share Our Strength's Taste of the Nation Los Angeles

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This year, more than any other year I've taught in South Los Angeles, I've never had so many students come to school hungry. My 2nd grade students were coming in cranky and tired and I had no idea why until I asked them. One of my girls broke down crying saying all she had for dinner were potato chips. It hit me and it hit me hard this year, there are way too many kids growing up hungry. 85% of our student population is on reduced/free lunches here at my school. A large percentage of those students actually rely on their two meals at school and usually go home hungry with little or nothing to eat at home. I've never told Dylan this, but I'd bring extra apples and oranges or our delicious dinner leftovers to school because I know I would have a little one run in with a hungry stomach. We've got some major battles to fight for our youth.

I love everything about Share our Strength and their commitment to ending childhood hunger. It was great seeing our community of eaters, volunteers, chefs and restaurant owners come together to support Share Our Strength at this year's Taste of the Nation Los Angeles.






Susan Feniger and Cochinita Pibil Tostaditas


Horseradish Dusted Braised Short Rib on Smoked Potatoes and Quinn Hatfield


Crème Fraîche Cheesecake with Blueberry Compote


Marcel Vigneron and Thai Shrimp Skewers with POM Spherification


Marinated Hamachi with Cucumber Vinegar, Avocado, Granny Smith Apple and Crispy Chocolate Hazelnut with Chocolate Mousse



Chilled Porcini Soup with Mirabelle Coulis, Foie Gras Chantilly/Espuma and Macedoine Salad, Uni Dressing, Maine Lobster


Albacore Onion




Shortrib Tortelli “Caramelles” with Sweet Corn, Chanterelles, Summer Truffle


Carne Deshebrada with Fresh Guacamole, Chipotle Sauce and Mole Poblano Con Pollo


Cochinita Pibil


Heirloom Tomato Gazpacho


Grilled Pork Sliders,Onion Bacon Jam, Violet Mustard


Charred Beef with Grated Radish


Duck and Fennel Sausage with Grape Apple Slaw


Braised Octopus


Braised and Grilled Piedmontese Beef Cheeks with Lime Hoisin Glaze, Summer Corn Foam, Micro Cilantro


Leffe Blonde


St. Germain Champagne Cocktail


Devon Espinosa


Michael Voltaggio

Giving back never tasted and felt so good. See everyone next year!

The People's Cocktail Competition at Drago Centro

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For four weeks straight, Drago Centro and Michael Shearin, Drago Centro's Sommelier and Beverage Director hosted The People's Cocktail, a weekly cocktail contest held over Twitter. Each Monday they would tweet out a secret ingredient and you have until Friday afternoon to tweet in your recipe. Over the weekend, Michael Shearin and head bartender Jaymee Mandeville worked on the submitted recipes and by Monday afternoon a winner was announced.



Last week, all four winners came together for a final battle for a spot on Drago Centro's summer cocktail list. I ain't gonna lie. I was terrified going up against guys with monikers like SazeracLA, Rumdood and LushAngeles. What did I get myself into???





So thankful my husband Dylan emailed our friends in the area to stop on by. There was a lot of waiting around but with good friends and a stiff Aviation, it was easy to relax and have fun.



My best friends, my husband Dylan and my brother Jeremy. They knew I was nervous but both of them were so encouraging. Love you guys!

Once all the judges arrived, it was time to make cocktails.



Week 1 Chuck Taggart
Secret Ingredient: Blueberries

• 2 oz. Woodford Reserve Bourbon
• 20 blueberries
• .5 ounce Amaro Ramazzotti
• 1 barspoon (tsp) Trader Tiki’s Cinnamon Syrup
• Lemon peel for garnish
  

In a mixing glass, muddle the blueberries thoroughly in the whiskey. Add the Amaro and syrup, ice and shake for 15 seconds. Double-strain over ice into a large Old Fashioned glass, and garnish with a large swath of lemon peel.

Week 2 Ron Dollete
Secret Ingredient: Fernet Branca

• 1 oz. Fernet-Branca
• 1 oz. Krogstad Aquavit
• 1 oz. Cointreau
• 2 dashes Angostura Bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.




Week 3 Matt Robold
Secret Ingredient: Gin

• 2 oz. Bols Genever
• .5 oz. Scotch
• .25 oz. Simple Syrup
• 2 dashes Angostura Bitters.

Stir with ice for 30 seconds. Strain into a rocks glass over ice. Garnish with a lemon twist.





Week 4 Jeni Afuso
Secret Ingredient: Lemon

• 1/2 fresh peach
• 1 oz simple syrup
• 2 oz Rittenhouse 100 Rye
• 1 oz lemon juice
• Club soda

Muddle the peach with simple syrup. Add the rye and lemon juice. Shake with ice, strain into a tall glass over ice, and top with club soda.




When it was my turn to make my cocktail, all I was left with melted ice and some shaky knees. I don't know how I did it, but I threw out four Momo Rye Fizz's within minutes and even made several drinks for my friends who came.

After the judges, Caroline from Caroline on Crack, Lesley of The Tasting Table, Shauna of The Minty, and Chef Celestino Drago from Drago Centro had time to sip through all the cocktails, they announced Drago Centro's Peoples Cocktail Winner. It was a very close finish, but I was able to push past the big boys and win it with my Momo Rye Fizz. Hooraaaaay!



We spent the remainder of the night celebrating at Caña Rum Bar. Lots of party punch went down. It was truly a great night.

Thanks for reading!

Carmelo gifts wife Lala with upgraded wedding ring

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Well they say diamonds are a girl's best friend and who am I to disagree? (Silence) Well, I think Lala would agree too! For her birthday she received a wedding ring upgrade from her hubby, Carmelo Anthony.

Pic of the happy couple at one of the many events they attend together

Please brace your eyes! A friend of Lala's tweeted the ring after her bday celebration

Lala being her fab self at her bday celebration

picture source: nypost.com, twitter, shesomajor.com

Gift Tip #106: Grill Alert Talking Remote Thermometer

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Do you know someone who thinks they are a grill master but every time they fire up the grill, the meat is more charred than delicious? Let's help that guy (or gal...it is 2012!) with a gourmet gadget that that takes the guess work out of BBQ'ing--the grill alert talking remote thermometer from Brookstone. To use, you simply put the stainless steel probes in the center of the meat, choose how you would like the meat cooked and it will alert you with a voice prompt when the meat is done. The "chef of the yard" is no longer tied down to the grill and can now mix and mingle with the guests.

picture source: brookstone.com