Taste With The Eyes

Terranea Resort Names Charles Olalia Chef de Cuisine of mar’sel

Terranea Resort Names Charles Olalia Chef de Cuisine of mar’sel
Chef Olalia Brings New Culinary Direction to Celebrated Los Angeles Restaurant

The following is a press release from Terranea Resort. It was my honor and pleasure to shoot the photos of Chef Charles Olalia and his food.

Rancho Palos Verdes, Calif. (Oct. 2, 2014) – Terranea Resort, A Destination Hotel, welcomes Charles Olalia as the new chef de cuisine of mar’sel, the resort’s signature restaurant. One of Los Angeles’ top dining destinations, mar’sel blends old world techniques with new world California cuisine in a spectacular seaside setting located along the prestigious Palos Verdes Peninsula.

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Spiced Roasted Cauliflower with Walnut, Cilantro, Mint

Spiced Roasted Cauliflower
Walnut, Cilantro, Mint, Kaffir Lime, Pink Peppercorn

I’m channeling my inner Ottolenghi, move over steamed white cauliflower. The king of vibrant vegetable dishes, Chef Ottolenghi often chooses a single ingredient then enhances it with various herbs, spices, and other exotic flavors. Here – mustard, fennel, and cumin seeds are toasted in olive oil. Then turmeric, hatch chile powder and dry mustard are whisked in. Cauliflower is tossed with the spice mixture and roasted until it begins to caramelize. Roasted walnuts add nutty rich notes. A huge handful of cilantro and mint add a fresh bright herbal character. Kaffir lime shards and crushed pink peppercorns bring the magic. The humble cauliflower side dish, is now kicked to the curb and dressed to kill…

Spiced Roasted Cauliflower Recipe

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Bleu Waldorf Petrale Sole with Apple, Celery, Walnut

Bleu Waldorf Petrale Sole with Apple, Celery, Walnut

Wishing You a Sweet New Year
L’Shana Tova!

My Rosh Hashanah main dish was inspired by the classic Waldorf Salad, a combination of apples, celery, walnuts, and mayonnaise. The salad was first created in the late 1800s at the Waldorf Hotel in New York City. This modern twist uses the mayonnaise as sauce for the fish and includes bleu cheese for a punch of flavor.

To observe Rosh Hashanah, symbolic foods such as honey, apples, and carrots are served. They represent blessings, abundance, and the hope for a sweet year ahead. Fish is a part of the Rosh Hashanah meal, for it is an ancient symbol of fertility and prosperity and also represents knowledge since its eyes are always open. As we reflect on our lives, values, and relationships – the festive symbolic meal is an integral component of the Rosh Hashanah celebration.

Bleu Waldorf Petrale Sole Recipe

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Welcome Fall: Radicchio and Sautéed Mushroom Salad

Radicchio and Sautéed Mushroom Salad
with
Frisee, Point Reyes Blue Cheese, Toasted Pine Nuts, Golden Raisins
Garlic Chives, Warm Balsamic Vinaigrette

Deeper colors, warm earthy mushrooms, and crisp bitter lettuces make this a perfect salad to serve as we transition into Fall. Creamy pungent blue cheese and rich toasted pine nuts harmonize with the smooth flavors of a fine balsamic vinaigrette. And to bring the entire salad into balance, golden raisins add the perfect touch of sweetness.

Speaking of balance, today, the earth will be rotating upright on its axis. The northern and southern hemispheres will have equal sunlight and the sun will be rising due east, and setting due west. Happy Autumnal Equinox!

Radicchio and Sautéed Mushroom Salad Recipe

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Cocktail Nibbles Inspired by The Late Great James Beard

For the Civilized Tradition of Cocktail Entertaining
Nibbles Inspired by The Late Great James Beard

well washed down with the drink of your choosing
flavored with good will and love and understanding

Simple and Sublime. Tomato and Onion. Plus my favorite cocktail, and yours. He wrote the first major cookbook devoted exclusively to cocktail food and drink in 1940! His entertaining advice is pithy, precious, and ultimately timeless. These bites are not meant to satiate, but to leave one hungry, hungry for what comes next…

“The food, no matter how simple, should show some degree of imagination,” wrote James Beard, Dean of American Cookery.

featuring

Mini Sweet Onion Sandwiches with Mayo and Fresh Herbs
and
Mini Heirloom Tomatoes Dipped in Absinthe and Kosher Salt

When James Beard died at 81 on January 21, 1985, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. His name remains synonymous with American food. – from James Beard Foundation

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