Entries Tagged 'Resturants' ↓

1 Swedish chef +
2 spoiled goats +
1 fat pig +
23 fancy footed chickens +
2 rescue dogs +
small vineyard +
300 raspberry bushes +
36 fruit trees +
vegetable gardens  +
28 loud peacocks +
the most beautiful beach=

Obviously: Organic. Whole wheat almost always. Lots of veggies, and whole grains. Here in the bu we raise free range, fancy, feather footed chickens, who all have names, but we still eat chicken,  just really super small portions of it. Ok, we have a pig too, who is super cute, super hungry, super fat, but, shh, dont tell BOB. we still eat pork. Prosciutto, bacon, salami, that stuff is just too super delicious to give up. Grew up fishing, love seafood, but lets not deplete our treasures from the sea, our portions are small of sustainable seafood only. I dont have any cows and I dont eat read meat. But maybe just once in a blue moon, here on the farm we grill a steak for our guests.

Nothing low fat or non fat, cause nothing makes you fatter than eating fat free.This is a fact.  Eat the real thing, or dont eat it at all. No fake food. Margarine, veggie butter, sugar substitues? What is that stuff? If you dont know how to make it, or where it comes from, dont eat it. Dont buy it.

Introducing Jeffery Cerciello’s FarmShop (Opened in Late 2010). Jeffrey Cerciello spent 10 years as the culinary director of Thomas Keller Restaurant Group and is the key “ingredient” to Farm Shop. “Chef Joshua Drew and pastry chef Brittney Turnquist are on board to do the menu, market offerings, and catering. Drew hails from upstate, specifically Bouchon and Ad Hoc, where he was the senior sous chef. Turnquist also comes from the Keller family, having worked with Drew at Bouchon. With Cerciello at the helm of this ship, it’s like a Keller restaurant cousin!”

Eventually, Farm Shop will feature a butcher, cured meats, larder, wine and cheese shop, fresh fruit stand, prepared food section and artesanal shops with gift items i.e kitchenwares, linens, tabletop wares. The space is family friendly with a large communal table in the center, but it is also suitable for couples and those looking for very good food. For now Farm shop is open for breakfast, lunch and a take out bakery (pastries and coffee photographed above). In the future there are plans to open for dinner with an Ad-Hoc type of menu featuring family-style dinners with wine and beer.

The key to Farm Shop is the the high-quality of the best ingredients, the excellent execution done by first class chefs, the friendly, knowledgeable service staff and an ambiance that will return the Country Mart to its glory days. I can’t think of a higher recommendation. – Chowhound

Let me introduce you to Fonuts… The most tasty doughnuts I have ever had! Four-star pastry chef Waylynn Lucas (Jose Andres’ Bazaar, Patina) and pal Nancy Truman just opened the West Hollywood doughnut shop last week with rave reviews. The fluffy confections are baked fresh daily using quality ingredients, un fried and vegan or both vegan and gluten-free. So far I have yet to try a flavor I haven’t gone weak in the knees for, but lookout for my favorites: Strawberry Buttermilk, Maple Bacon and The Hawaiian Fōnut filled with coconut custard and sprinkled with li hing mui powder. To wash it down grab a cup of organic milk or Lamill coffee, I recommend the Chai Latte. I suggest going first thing when they open at 9:00 as they’ve been selling out of most flavors before noon. – Taryn Cox for THE WIFE.

Flavors include: Glazed, Banana Chocolate*, Chocolate Hazelnut*, Peach**, Lemon**, Strawberry Buttermilk, Rosemary Olive Oil, Peanut Butter & Jelly, Chocolate Peanut Butter, Hawaiian, Chorizo Cheddar, Rum, Cinnamon Sugar (*Wheat/Gluten Free & ** Wheat/Gluten Free & Vegan)

I know there have been quite a few Bouchon postings in the last week, but this one takes the cake! In honor of Thomas Keller’s legendary Ad Hoc crispy flavorful fried chicken, Bouchon decided to try a home style Ad Hoc Fried Chicken night this past June. And with it’s huge popularity and selling out every reservation in just 90 minutes… It’s BACK…Monday, August 29th. The $36.00 per person set menu is served family style with fried chicken, macaroni and cheese, Biscuits and gravy, collard greens and berry cobbler for dessert. Since reservations book up fast, you can also make the famed Ad Hoc fried chicken from the comfort of your own home. Click Here – Taryn Cox for THE WIFE.

Just located off the Mr. C Hotel driveway is Beverly Hill’s new favored classic restaurant. Upon first walking into the beautifully decorated Mr. C I was immediately greeted by the most well dressed and charming Maitre d’, Florian. After showing us to our table under a lavish Venetian chandelier, I noticed a similar ambiance to the restaurants counterpart, Cipriani downtown in New York.  The menu is also inspired by Italian classics from the Cipriani menu alongside grilled specialties and pizzas. Our waiter Marco was perfectly skilled and attentive with a friendly approach to flawless costumer service. Every suggestion made was sublime from the prosciutto di parma to the duck ragu and the famed vanilla meringue cake that left Chelsea and I speechless. Perfect for date night, so make reservations now!