Stylish Entertaining Archives - Page 2 of 64

The Caviartini – A Luxurious Twist on the Classic Gin Martini

Caviartini

🍸 Caviartini 🍸
with
🫒 Caviar & Crème Fraîche Stuffed Olive 🫒

The classic gin martini has long been celebrated for its simplicity and timeless elegance, but imagine taking this revered cocktail to new heights. Enter the “Caviartini” – a sophisticated twist that introduces Green Chartreuse, and Caviar & Crème Fraîche Stuffed Olives. This transformation takes the familiar to an unparalleled level, creating a sensory journey beyond the ordinary.

The addition of Green Chartreuse to the classic gin martini introduces a subtle layer of herbal complexity. To push the boundaries of opulence, the Caviartini is garnished with an olive stuffed with caviar and crème fraîche.

To complement the Caviartini experience, indulge in the perfect nibble – Vegetable Chips with a Caviar Crème Fraîche Dip. The crispiness of the chips paired with the creamy dip and briny caviar provides a delightful counterpoint to the martini’s juniper and botanical notes.

So, take a sip, relish the flavors, and let the Caviartini redefine your perception of the iconic gin martini.

How To Make A Caviartini

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Reuben Latkes

🥔 🧅 Reuben Latkes 🧅 🥔

Potato Latkes, Corned Beef
Swiss Cheese, Sauerkraut with Caraway, Russian Dressing

Happy Hanukkah! 🕎

As far as symbolic foods go, potatoes fried in oil are pretty much everyone’s favorite. 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. So… we eat foods fried in olive oil to commemorate that ancient miracle. 🌟

This year my latkes are savory and loaded! First, I season them from the inside out, by adding everything-bagel-seasoning, sea salt & fresh ground pepper, and plenty chopped chives to the potato batter. The bagel seasoning contains poppy seeds, black & white sesame seeds, dried minced garlic, dried minced onion, and flaked sea salt. No shortage of flavor there.

Then I’m topping those beautiful fried potato latkes with classic Reuben Sandwich ingredients – Swiss Cheese, Corned Beef, Sauerkraut, and Russian Dressing. The caraway seeds in the sauerkraut mimic the distinct flavor in our favorite Jewish rye bread.

Of course, we all love ❤️ plain applesauce and sour cream as traditional accompaniments but for 2023, I’m treating my guests to a flavor extravaganza, and serving Reuben-Style Latkes!

Reuben Latkes Recipe

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Palos Verdes Pastoral at Terranea Resort 2023

Palos Verdes Pastoral at Terranea Resort

Palos Verdes Pastoral 2023

🌿 🦋 🦉 🌼 “Go Wild for the Peninsula” 🌼 🦉 🦋 🌿

Nestled amidst the pristine beauty of the Palos Verdes Peninsula in Southern California, Terranea Resort, a world-class coastal haven, was the stage once again for the annual garden-to-table gala that marries a heavenly dining experience with environmental consciousness.

Palos Verdes Pastoral at Terranea Resort

The Palos Verdes Peninsula Land Conservancy (PVPLC) is a non-profit organization passionately dedicated to safeguarding the Peninsula’s open spaces and natural landscapes. Since 1988, the Conservancy has preserved more than 1700 acres of natural land.

Terranea Resort, sprawled across 100 acres of picturesque terrain, continues to be the ideal venue for this splendid affair. Offering breathtaking vistas of the ocean, it was the perfect setting for an event that combined gourmet delights, wonderful wines, entertainment, and philanthropy.

Palos Verdes Pastoral 2023

Palos Verdes Pastoral at Terranea Resort

The fundraiser featured fine cuisine, a signature cocktail, and wine that enchanted the palate and elevated the spirit. As the sun set over the Pacific, attendees of this magnificent soirée found their hearts and minds aligned with a purpose: to ensure that the Palos Verdes Peninsula remained a pastoral masterpiece for generations to come.

The Menu

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Chicken Liver Pâté à la Jacques Pépin

Julia Child's Annual Birthday Tribute

JULIA CHILD’S ANNUAL BIRTHDAY TRIBUTE

Chicken Liver Pâté à la Jacques Pépin

Joyeux Anniversaire Julia Child! It has been an honor, a passion, and a tradition to celebrate the Chef’s birthday on Taste With The Eyes for several years now.

This year I imagine her dear, long-time friend, Jacques Pépin, inviting her over for an intimate luncheon that begins with her favorite upside-down martini. The first course includes his famous chicken liver pâté with toasted baguette, radishes from the garden with Maldon sea salt and European-style butter, cornichons and cocktail onions.

Chicken Liver Pâté Recipe

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Cod, Caviar, Champagne Sauce à la Joël Robuchon

🌺 Cod, Caviar, Champagne Sauce 🌺
à la L’Atelier de Joël Robuchon

Sooner or later the question was bound to be asked, “What is your favorite restaurant in Las Vegas?” So many great chefs, so many fabulous restaurants… But after much consideration, I chose L’Atelier de Joël Robuchon at the MGM Grand for several reasons. With 31 stars, he is The Most Awarded Michelin-Star Chef in the World.

But surprisingly far from being stuffy, L’Atelier is fun! As one would expect, the French-inspired dishes are second to none. Each one prepared with the exactness the Chef became known for, his relentless perfectionism; he famously said there is no such thing as the perfect meal – one can always do better.

With that black & red decor, intentionally designed to be the opposite of old-style French white & gold, the atmosphere is striking and modern. The service is simultaneously easy-going and top-notch. Wines are meticulously paired to elevate the entire dining experience. A seat at the counter often results in a genial and lively evening. Strangers become friends, there is a gregariousness in shared appreciation of the late Chef’s vision of stellar dishes, prepared in view of the guests, offered in a spirit of conviviality.

L'Atelier de Joël Robuchon

In 2003, the first L’Atelier de Joël Robuchon opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo. The success of L’Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept all over the world. The Las Vegas restaurant opened in 2005, followed by New York, London and Hong Kong, Taipei and many more.

Here, I re-create an exquisite dish and table setting from our most recent meal at L’Atelier de Joël Robuchon – Cod with Caviar and Champagne Sauce.

Cod, Caviar, Champagne Sauce à la Joël Robuchon