Brouwerij West: A Unique Venue for Our Holiday Party

Brouwerij West along with Jay's Catering Co. provided a Unique Venue for Our Fabulous Holiday Party

It was my pleasure, once again, to host our annual Rolling Hills Country Day School holiday party. Workplace events can be challenging to plan, given the wide range in age and interests of the guests. We are so fortunate to work with a wonderful group of gracious, talented, fun people. And with the help of fabulously creative colleagues, an extraordinary caterer, a cool venue, and attention to the party details below…this gala was another huge success.

Brouwerij West along with Jay's Catering Co. provided a Unique Venue for Our Fabulous Holiday Party

Guests were invited to begin the evening at Crafted, a marketplace where local artisans sell one-of-a-kind creations, then make their way next door to Brouwerij West, a restored 1940s-era warehouse where craft beer production has recently commenced. The massive industrial building came to life with sparkling lights, glittery Christmas trees, and pizazzy beer-centric decor. Brewmaster Brian Mercer gave personalized tours of the sprawling production brewery.

Waiters passed trays of delightful fig tarts and mini beef wellingtons. A bruschetta bar where guests helped themselves to an array of toppings helped kick off the cocktail-hour where various beer tastings and wines were offered while the DJs played a mix of Christmas and party music. Jay’s Catering Company custom-designed an informal dinner buffet of delicious foods that pair well with beer. Toasts of gratitude, fond memories, and good cheer led into the holiday gift giving. After a visit to the All-American dessert bar, guests took to the dance floor where DJs Chris and Christian rocked the house.

Continue reading “Brouwerij West: A Unique Venue for Our Holiday Party”

Two Potato Latke Recipes – You Decide!

Spiralized Potato Latkes, Sautéed Apples with Wildflower Honey, Sour Cream

 Spiralized Potato Latkes, Sautéed Apples with Wildflower Honey, Sour Cream

We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.

Hanukkah doesn’t start ’til sundown tonight and we’ve already cooked two batches of latkes – our beloved potato pancakes fried in olive oil.

In the first recipe we used a food processor to grate potato and shallot. Ingredients include earthy parsnip, sweet fruity red bell pepper, and fresh bright herbaceous parsley. I joke about the curious red and green color combination in these latkes. But the flavor profile really is spot-on. Happy Hanukkah and Merry Christmas!

The second latke recipe employs the new-fangled “spiralizer” to cut long skinny strands of potato, making for a lovely light and lacy pancake. Originally, I thought of the spiralizer as a gimmicky kitchen gadget, but I now find it to be quite useful. And fun. These spiralized latkes are for the purist – simply delicious fried potato served with sour cream. And for a sweet textural counterbalance, my sautéed fresh apples with wildflower honey stand in for the traditional applesauce.

Both recipes are winners in our book. You decide.

Two Potato Latke Recipes

Continue reading “Two Potato Latke Recipes – You Decide!”

Thanksgiving Cranberry Jelly Sashimi

Thanksgiving Cranberry "Sashimi"
Thanksgiving Cranberry Jelly Sashimi

What if the old cranberry jelly appeared on the buffet as ahi tuna?

Let’s add a bit of whimsy to the Thanksgiving buffet this year! You can still serve your fabulous homemade cranberry orange relish. But perhaps you also have some guests who love the cranberry sauce that comes from a can. Not that they don’t have sophisticated taste buds, they just like the tradition, comfort, and memories from the celebrations of yesteryear. So why not make them happy too? The cost is just a few minutes of your time plus one can of Jellied Cranberry Sauce and a couple tablespoons of cream cheese (with a drop of food coloring to stand in for wasabi)…or take the friendly hoax to another level by adding fresh lemon, shiso leaves, and a pickled ginger rosette.

Thanksgiving Cranberry "Sashimi"

How To Make Thanksgiving Cranberry Jelly Sashimi

Continue reading “Thanksgiving Cranberry Jelly Sashimi”

Brussels, Bacon, Balsamic

Brussels, Bacon, Balsamic

Roasted Brussels Sprouts
Bacon Shards, 18-Year Balsamic Vinegar of Modena

Thinking about my upcoming Thanksgiving menu, wondering if my nephews would try the Brussels sprouts this time around. Can Aunt GeeGee sell one of America’s most-disliked vegetables to 11 & 13-year-old boys?

Hmmm…maybe bacon would help, but not some puny bacon bits. This would have to be real bacon, the thick smoky meaty kind from my butcher, not the pre-packaged grocery store variety. And it would have to be substantial. Bacon shards. And I will drizzle it with the most heavenly vinegar, a vinegar older than both of them…rich and creamy, sweet and subtly sour, aged 18 years!

Stone at 6-years-old
Stone at 6-Years-Old

Who am I kidding? I know what their plates will look like…turkey, their grandma’s mashed potatoes, gravy, and shards of bacon (no Brussels sprouts in sight). Maybe I can get them to try my pumpkin risotto, it’s full of cheese after all.

Brussels, Bacon, Balsamic Recipe

Continue reading “Brussels, Bacon, Balsamic”

Figs and Sabayon à la Julia Child

Figs and Sabayon à la Julia Child

Celebrating Julia Child’s Birthday
with
Macerated Fresh Black Mission Figs and Marsala/French Vermouth Sabayon
Roasted Hazelnuts, Maldon Sea Salt, Borage

It has been a tradition since the beginning of Taste With The Eyes in 2007, to celebrate and honor Julia Child in the month of August. She passed away eleven years ago today, and her 103rd birthday would have been on Saturday.

With the happy confluence of the call for chilled desserts by my friends at the Food Network, the need for an elegant dessert course for my virtual restaurant – The Borage & Basil Bistro, and the annual tribute to our beloved Chef – it is my sweet pleasure to share Figs and Sabayon à la Julia Child.

Julia Child Tributes

Travel back in time and enjoy French food and revel in its perfection as Julia describes her very first meal in France in 1948. (here)

Sneak into Julia’s kitchen to watch her make the authentic Caesar Salad and Salmon in Papillote in her usual charming and un-fussy manner. (here)

Join Julia and her friends in a beautiful courtyard, seated at a little white table beneath a leafy trellis for a splendid lunch, while they uncover the secret of loup de mer. (here)

Joyeux Anniversaire Julia Child
Joyeux Anniversaire Julia Child

Julia Child
August 15, 1912 – August 13, 2004

“…A careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life changing experience. Such was the case with the Sole Meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since that succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of the table, and of life, are infinite – toujours bon appetit!“

  -Julia Child, My Life In France

Figs and Sabayon à la Julia Child Recipe

Continue reading “Figs and Sabayon à la Julia Child”