blog.foodmeetsfashion.com

THOMAS KELLER

Thu, 16 Jul 2009 18:44:11 GMT

I was lucky enough to be invited to Napa Valley for a private tour and tasting of Bouchon Bistro, Bouchon Bakery and The French Laundry early this spring.

As a little girl growing up with a four-star chef for a grandfather trained in French cuisine, my international palate started early. Traveling through France as a model, at the young age of 17 is where I first was truly inspired not just by fashion but also by the art and flavors of French cooking. There is nothing like bread in France, it’s just not the same French bread that you buy in your local market. I think this was where my journey for culinary perfection began. When I returned home from France nothing tasted quite the same again.

There are thousands of reviews about the world-renowned Thomas Keller. His restaurants have won numerous awards, including the 2009 Ivy Award, and he is the only one with two restaurants with three-star ratings from the prestigious Michelin Guide. You may already know that American chef Thomas Keller is acknowledged to be one of the greatest in America. Everyone seems to write about the same thing it seems, typically reporting their take on Keller’s creations and the finished product. More importantly, what were these people wearing?

What can I say that hasn’t already been said…? What about the inspirations and the detail of what you see and what it takes on a daily basis to create such perfection? I just love it when I can use that word, “perfection” It makes me ridiculously happy.

BOUCHON BISTRO

When I first walked into the elegantly designed room wearing my Vanessa Bruno dress and my Yves Saint Laurent Cage boot in patent leather, I knew I had chosen the perfect outfit! It seems the French were calling my name from my closet that morning. As I looked up, the staff was not only smiling, but seemed genuinely happy. Weird, I thought to myself. I don’t think I visited one restaurant this last year in Los Angeles where I actually got a real smile. I wasn’t expecting it; I giggled. There is a vibe in the air that screams confidence, elegance and was accessorized with a hint of mystery. I simply looked around and understood. All of the articles and photos I have seen over the years about Thomas Keller all came together and made sense.

Keller enlisted renowned designer Adam D. Tihany to create Bouchon’s interior. The restaurant features a French zinc bar, a vibrant mosaic floor and antique light fixtures. Tihany and Keller also collaborated and created the Christofle, hollowware used in all of the restaurants as well as sold on line. You may have seen Adam’s interior design at Fred Leighton Rare Collectible Jewels, an intimate Madison Avenue boutique. Feast your eyes on the sophisticated and innovative works of French artist Paulin Paris adorning the Bouchon Walls. His expansive, hand-painted mural features a shoe and hat no less. Food definitely meets fashion and, in this case, art. Paulin is well known for his interior design, fabrics and wallpaper, furniture, canvas paintings, sculptures and murals. To see the work of these two artists is a joy in itself.

The service was impeccable from start to finish. The presentation of the dishes was beautiful, perfection. There I go smiling again. Let’s just say Keller is to food as Luis Vuitton is to fashion. I could have eaten just the bread alone and I would have been thrilled. The fresh lobster from my salad had obviously just come out of the ocean, and you can’t get much fresher than that. I suggest the steak frites, pan-seared flat iron steak served with maitre d’ hotel butter and French fries. As I bit into my steak I suddenly felt like Anton Ego in Ratatouille. I think my life actually flashed before my eyes. I was 17 again. Like Mr. Ego, “ If I don’t love it, I don’t swallow.”

Bouchon has obviously been left in capable hands. As Chef de Cuisine Philip Tessier walked me through the busy kitchen, the first thing I noticed was there is no pass-over with heat lamps. I love it! I wanted to break out in song and dance and probably would have if I weren’t wearing four-inch heels! Why? Food should be served when it’s hot. What a concept! There was no yelling or people running around bumping into each other. Was I really in a restaurant kitchen? I have worked in many kitchens and have never seen such organization and calmness in my life. How refreshing! To see the execution, love, care and attention to detail in both ingredients and presentation was enlightening.

“Respect for food is a respect for life, for who we are and what we do.” THOMAS KELLER

BOUCHON BAKERY

Inspired by the boulangeries of France , the original Bouchon Bakery was originally built to bake bread for Keller’s nearby restaurants before later opening to the community and expanding to Las Vegas and New York. After walking through Bouchon Bakery and receiving my goody bag of treats, I fell in love all over again. Meet my new BFF: the TKO. It looks like a giant Oreo cookie, but it is nothing of the sort. Nothing against the classic Oreo, but this is the Thomas Keller Oreo, AKA, TKO. Chocolate cookie on the outside, creamy on the inside. I would travel thousands of miles just for those cookies. From breads, viennoiserie, pastries, muffins, tarts, cookies, chocolates, soups, salads, quiche, packaged specialties, pet treats and now doughnuts, make this stop a must.

THE FRENCH LAUNDRY

A few steps down the road is where you will find Corey Lee, Chef de Cuisine of The French Laundry preparing for the evening service. Being that it is an old steam laundry, which is how it got its name, there are many different little rooms. Each room is designated for one purpose; whether it be a prep room or wine storage, supply room, etc… The organization excited me just a little bit too much. As I looked over the kitchen, the staff was prepping and creating. Corey explained each individual room and it’s purpose, it was obvious that he is passionate about what he does. When seated in the upstairs dining room, wearing your little black Channel dress, you will feel like you are eating in a small quaint home. There is a sense of comfort as the doors open to the balcony where you can sip on wine and overlook the courtyard below or culinary gardens across the street, which supplies specialty produce to all of the restaurants. Keller is committed to sustaining the economic viability of local farming, as well as taking a unique and progressive approach to ensure his restaurants are moving toward more energy-efficient and environmentally friendly systems.

Nordaq FRESH®, a Swedish-based, water purification process has been installed in several of Chef Keller’s restaurants. In addition, Keller’s flagship, The French Laundry, utilizes the Ground-Source Heat Pump, a unique geothermal heating system to reduce its dependence on fossil fuels to heat and cool the entire restaurant.

Bouchon Bistro and Bakery, Beverly Hills is set to open in Fall 2009. The restaurant will be in the city of Beverly Hills' Garden Building between Beverly and Canon drives, just north of Wilshire, next to the new Montage hotel and of course Hermès, Valentino and Christian Dior. Chef Rory Herrmann, previously at Per Se in New York City, currently divides his time between the kitchens of Bouchon in both Yountville and Las Vegas in preparation for the Beverly Hills opening. Do I recommend visiting a Keller restaurant? If you get the opportunity, consider yourself lucky not only to be a part of perfection, but a part of history and something much more than just a meal.

http://www.bouchonbistro.com/

http://www.bouchonbakery.com/

http://www.frenchlaundry.com/

Roberto Cavalli Vodka

Wed, 17 Jun 2009 15:24:48 GMT

I’m not the only one who believes food and fashion set the style for luxury. Just ask Roberto Cavalli and he'll tell you...

"Fashion,travel,food and music...there all the same thing…." R.C.

I attended a party a couple of years ago featuring Roberto Cavalli vodka. I couldn't believe my eyes. I fell in love with the bottle design and then with the taste. It's crisp and clean with a tasty style all its own. The sleek-designed opaque glass bottle with a serpent wrapped around it was designed by Cavalli himself. Produced in line with the Italian tradition, made with the purist Monte Rosa water and the finest quality grains grown in the south-western Alps equals...FOOD MEETS FASHION Roberto Cavalli style. Four columns for the first distillation phase, filtered through flakes of Carrara Marble and carefully distilled until it reaches the perfect taste, is the only way to achieve absolute purity. Cavalli is the first vodka made entirely in italy, inspired and dedicated to the sexy woman of today. Cavalli style is always elegant and for the sophisticated palate.

http://www.robertocavallivodka.com/

Anna Herrington

Wed, 17 Jun 2009 15:20:19 GMT

"People are always asking me what my inspiration is for my jewelry, it is simply life, outdoors, fashion and people! I totally love old-school Hollywood, which I think reflects in my work. I like to make pieces that make me happy." Anna Herrington

I guess everything old, is new again! It is no wonder that celebrities everywhere are inspired to feature Anna's intriguing pieces. Just to name a few, you’ll see Britney Spears on her latest Circus Album and on just about every bus and billboard in town, Vanessa Hodgens, Usher and Christina Hendrix from Madmen are all wearing Anna's bold designs. Born in Gary, Indiana, her love for jewelry first started as a young girl and came as a result from playing dress up in her granny's closet and watching her grandfather, a steel mill worker, solder her grandma’s jewelry.

Recently written up in Elle and 944 magazines, celebrity stylist and jewelry designer Anna Herrington is a force to be reckoned with. Each of her pieces are hand crafted personally by her and made from older, outdated jewelry that she recycles and turns into a one-of-a-kind masterpiece. A vintage necklace and a royal blue brooch combined together to create the extraordinary, whimsical piece you see pictured below, and on Britney Spears, was later transformed and made into the elegant, romantic and timeless creation pictured above, Pearl Extravaganza. A 1950s pearl collar recycled from a cashmere sweater, more strands of pearls added, a vintage bow and rhinestone pin was the right combination to pull it all together. After meeting Anna, I would describe her as a sip of sexy, a shot of spunk, a pinch of elegance and as refined as sugar! The world is her oyster and she's definitely got the recipe for style. A combination of old-school jewelry and current pieces make her designs hip, fashionable, sustainable and fun to wear. You can find Anna’s designs at Lure boutique in Beverly Hills, House of Love & Luck on La Cienega Blvd. in L.A. or online at www.annaherrington.etsy.com. Contact Anna directly if you have a family heirloom, vintage or brand new piece laying around and she will turn it into a one-of–a-kind piece of eye candy especially for you.

Watch Video for more of Anna's designs:
http://www.popcrunch.com/britney-spears-circus-album-commercial-promo/

http://www.annaherrington.com/

Katsuya, Brentwood

Tue, 16 Jun 2009 23:15:23 GMT

2007 REVIEW/HARPER'S BAZAAR

The last thing California needs is another Japanese restaurant. Hasn’t the “fusion” chain thing been “well done”? During my many extensive stays in Japan modeling and researching food on my down time, I was lucky enough to experience authentic Japanese cuisine at it’s best. I’m a food snob, I admit, especially when it comes to Japanese restaurants in L.A.. Having gone down the fusion trail myself when I was still cooking, with a few exceptions, it’s time to put this trend in the trunk next to your favorite bell bottoms and red platform boots. With all the delays for the grand opening of Katsuya, Hollywood, I decided to visit Katsuya, Brentwood. I was curious to see after the buzz had dwindled, if the food was still up to Chef Uechi’s top notch standards. Fortunately, you can’t go wrong with atmosphere, created by Phillipe Stark and I must admit the fresh herb martini’s tantalize my taste buds. If rubbing elbows with celebs and fashionistas is what you crave, guaranteed. Prepare your palate for pure style served cold. If the Kiwi Scallop with Yuzu doesn’t make your mouth water the Spicy Albacore Sashimi with Crispy Onions will. Let’s see what happens in Hollywooood!

http://www.sbe.com/katsuya/

IWood

Mon, 08 Jun 2009 15:16:21 GMT

Bubinga baby! Now you can create sexy, stylish, luxurious and exotic eco-consciousness. Why wouldn't you? Working for major brands such as Porche and Lacoste', designer Stephen McMenamin introduces his lengthy experience, expectations of superior quality and eco designs to the world. These quality frames are formed of some of the finest exotic woods such as Bubinga, Madagascar Ebony and Sepele Pommele. IWood frames are constructed from the unusable excess of an exotic veneer supplier in the USA and each wood panel is Forest Stewards Council certified and was harvested using sustainable methods.

Italian-made, high-quality temples and lenses are combined with wood frames to complete the IWood experience. With a combination of old world craftsmanship and sophisticated technology, all glasses are American made by high school students. Students earn college credits and receive a competitive wage while gaining experience with cutting edge technology. Pictured above: Bubinga 3B3W with a chocolate lens, 100% UVA/UVB protection. So, do what's best for your planet... IWood.

www.iwoodecodesign.com

Esplanade Homes

Sun, 05 Apr 2009 07:00:00 GMT

In 1993 husband and wife team Matt and Tina Ford started their venture focusing on building and remodeling high-end custom homes. After the word spread, they had a year-long waiting list for this duo's services. They became very interested in green building methods and the environmental impact of their building designs. It's no surprise they began to incorporate and develop green technology and practices into their custom homes. With integrity and attention to detail, specializing in green multi-family projects, Shade House Development was created. Based in Houston, Shade House Development now Esplanade Homes creates compelling, modern, green spaces that integrate design, development and construction to help control costs while pushing the quality of design to new heights. This hybrid approach allows SHD to move rapidly and seamlessly from concept to field while employing the latest technologies. Matt and Tina feel that if you want an ordinary house, then have someone else build it! You can see more designs online.

http://www.esplanadehomes.com/default.html

Santa Barbara Green Private Residence

Sat, 07 Mar 2009 08:00:00 GMT

This 1960’s era Santa Barbara tract home was completely renovated and recycled into a new GREEN custom residence for a movie producer and his graphic designer wife by Michael Holiday. The small but sweet 1,800 SF home was completely transformed from the original “cottage” aesthetics and was carefully planned to fall below all City neighborhood and public review procedures requirements, saving months off the overall review and approval process. The home included a number of green and sustainable features including naturally daylit and passively ventilated living area, high fly ash concrete counters, LOW VOC paints & finishes, energy efficient lighting, and drought tolerant / fire resistive landscaping. How about that kitchen?

http://www.jmholliday.com/Modern_Green_Residence.html

Provecho

Fri, 06 Mar 2009 08:00:00 GMT

There is one chef in Los Angeles that always captures my interest: Chef Gabriel Morales, original menu creator and executive chef of Balboa, now Boa, Bliss and Republic, has proven he's got what it takes. He is rockin’ L.A. with a Mexican fusion flare, if you will. I left L.A. to explore Northern California cuisine before Provecho opened. Recently, I read the L.A. Weekly review and I am even more excited to taste. I will be making a special trip to review this new hot spot for myself, and all of you, of course. If you live in the L.A. area, check it out!

http://www.provechorestaurant.com/

Time to Bring the Claws Out!

Fri, 06 Mar 2009 08:00:00 GMT

Wow, 2008 was quite a year of food and fashion! After being on maternity leave for what seems like forever! I'm back in action ready to review food and drink,fashion and beauty,design,organic sustainability and more.

Join us on the web an check out "DOMINIQUE'S PICKS", and "HAUTE DISH" restaurant reviews 2009.