Tuesday, May 10, 2011

5/11 Dandy Don, Restaurant Architect SF Jones, Victoria Secret Model Miranda Kerr, Chef David Paul, Larry Lipson, Chef Richard Blais

What's Cookin' Today Hour ONE:

Is Ice Cream Your Passion? Dandy Don Will Be Telling Us About His FABULOUS Ice Cream - Available EVERYWHERE!!!

A music biz whiz who promoted (and garnered gold records for) artists such as The Beatles, Elvis, David Bowie, Cat Stevens and John Denver, Don Whittemore established Dandy Don’s HomeMade Ice Cream in 1981. Specializing in sundae bar catering and serving fine restaurants and markets in Southern California, Dandy Don’s HomeMade Ice Cream has been winning gold medals at the Los Angeles County Fair since 1996.



We're Talking with Restaurant Architect Stephen Francis Jones!

When celebrity chef David LeFevre, formerly of The Water Grill in downtown Los Angeles, thought up the challenging design of creating a space for his hip new eatery Manhattan Beach Post, he sought out SFJones Architects.

A Manhattan Beach resident himself, Jones realized that he could capture the essence of this warm beach community by weaving into the design reclaimed woods, arched 20-foot ceilings with wood beams, metal-paned windows, volleyball posts and a color scheme influenced by the local lifeguard stations. These memorable community design elements resonate with patrons, imbuing the restaurant with the soul of its clientele.

Now in its fifteenth year, SFJones Architects has been a major player in restaurant innovation in Southern California and across the country. With a track record that includes the stylish Spago Beverly Hills, the retro-chic Lucky Strike Lanes and the exclusive Century Plaza Hotel and Spa, SFJones is renowned among Los Angeles architecture firms for designing spectacular entertainment and dining destinations that radiate fresh, balanced aesthetics, making bold statements for national and international companies.

Jones understands that restaurants are about much more than food. "When people go out to dinner, their expectation is to have a stimulating sensual experience involving taste, ambiance and social interaction. My objective is to make the visual experience as delicious as the food," says Jones.

The firm’s recent restaurant projects include the posh Bui Sushi Bar in Malibu; the rustic, family-style Lazy Dog Cafes in Cerritos, West Covina and Rancho Cucamonga; the simple, modern Italian mozzarella bar Obika in Century City and the Beverly Center; the fresh, sleek Greenleaf Gourmet Chopshop in Century City; the sophisticated Grill on the Alley Westlake; developer Rick Caruso’s Amici Trattoria at Americana in Glendale, The Whisper Lounge at The Grove and Nate N’ Al’s in Westlake Village; Breakers Inn, a beautiful, ground-up cliffside bistro on the northern coast of California; and the Rainbow Junyuan Plaza, a five-level retail and office space in the city of Kunming, China.

Victoria Secret Model Miranda Kerr Stops By To Tell Us What is Sexy!

Victoria's Secret reveals the 2011 What Is Sexy? List naming the sexiest Bombshells in Hollywood this summer. To celebrate the 6th annual list, Victoria’s Secret Supermodels Miranda Kerr, Adriana Lima, Alessandra Ambrosio, Candice Swanepoel and Erin Heatherton will host an exclusive VIP party tomorrow night at the new Hollywood spot,

The Beverly. Victoria’s Secret What Is Sexy? List 2011, The Bombshell Summer Edition:

Sexiest Actress – Emma Stone
Sexiest Summer Style – Beyonce Knowles
Sexiest Legs – Julianne Hough
Sexiest Smile – Dianna Agron
Sexiest Eyes – Mila Kunis
Sexiest Lips – Amanda Seyfried
Sexiest Curves – Sofia Vergara
Sexiest TV Cast – Vampire Diaries
Sexiest Songstress – Rihanna
Sexiest Beach Body – Minka Kelly
Sexiest Sense of Humor – Chelsea Handler
Sexiest Chef – Giada De Laurentiis
Sexiest International Import – Malin Akerman
Sexiest Beach Waves – Vanessa Hudgens
Sexiest Sun-Kissed Glow – Jessica Lowndes
Facebook Fan’s Choice: Sexiest Up & Coming Bombshell
Facebook Fan’s Choice: Sexiest Tweeter

This summer, the brand will take to the road and embark on The Bombshell Summer Tour going to several major US cities and Canada. The Angels will greet fans and give tips on how to get the perfect Bombshell Summer look with the season’s sexiest bras, bikinis and beauty products from Victoria’s Secret. The release of the What Is Sexy? List kicks off the tour, which begins in Los Angeles at The Grove with photo opportunities for Fans from 12 – 2 pm with Adriana Lima & Candice Swanepoel and later with Alessandra Ambrosio & Erin Heatherton from 4 - 6 pm.

Stops to follow include:
New York City: Adriana Lima, VS Store in SoHo, May 19 from 5-7 PM
Chicago: Erin Heatherton, VS Store on Michigan Avenue, May 25 from 3-5 PM Toronto: Doutzen Kroes, VS Store at Sherway Gardens, May 31 from12-2 PM Miami: Alessandra Ambrosio, VS Store on Lincoln Road, June 2 from 6-8 PM Dallas: Doutzen Kroes, VS Store at Galleria Dallas, June 9 from 6-8 PM

Fans can get inside access to the 2011 What Is Sexy? List and the Bombshell Summer Tour at: VS All Access on VictoriasSecret.com Facebook.com/VictoriasSecret @VictoriasSecret with #WhatIsSexy & #VSBombshellTour

What's Cookin' Today Hour TWO:

We're Talking with Chef David Paul of David Paul's Island Grill!

Chef David Paul and his former Lahaina Grill were bestowed Gourmet Magazine's "America's Top Tables" award. He has appeared on The Today Show and onthe Discovery Channel. He was selected as Johnson & Wales Culinary College's 98th Distinguished Visiting Chef and he owns David Paul's Island Grill.

From humble beginnings and a seriously troubled adolescence, David Paul Johnson elevated himself to one of Hawai'i's brightest culinary stars. He has turned a teenage passion for cooking into a brilliant career.Johnson's culinary stomping ground for the last two decades is a far cry from the first chapter of his extraordinary story. "I was in a juvenile detention center. We were allowed to watch only Public Television and I became enthralled with Julia Child. That was it for me," he recalls. He was 14 when he got a job washing dishes at a pizza parlor in his hometown of Salt Lake City. Stints at places like the Roadway Inn and IHOP followed. Two years later - in 1974 - he met his mentor. "Max Mercier took me in as an apprentice, taught me the basics of French cooking and encouraged me to learn more on my own. Eventually I spent time in Paris, Mexico and Japan. Without his help, I hate to think of where I might have ended up."

We're hearing more about his journey!

Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds!

Reporting from Costa Rica, CRN's international wine correspondent Larry Lipson will tell us about his latest Wine Finds!

Larry always has something cooking up at the Lipson Institute of Advanced Wine Studies! Larry forages all of Costa Rica for the absolute best wines. No region is spared from his intense search. No mountain or range or valley is safe from his reach. He leaves no grape unturned, this man of passion. Wine is his life. His love for wine is only paralleled with his love for his lovely parter in wine, Lillian Lipson.

Be fully prepared for this master of vino as he shares his food and wine pairing techniques and experiences with you on this great day in America - and the world.

Top Chef Richard Blais Talks to Us About His Experiences on BRAVO's Hit Series!

Richard Blais has covered a lot of ground in his rise to prominence as the recent winner of BRAVO's 'Top Chef All-Stars.' He began his culinary career the way a lot of teenagers do, as the "poissonier" at McDonald’s. It was here where he first dabbled in deconstruction in cuisine; serving the filet-o-fish sandwiches with no top bun.

Mr. Blais attended the Culinary Institute of America (AA'98) in Hyde Park, New York. He nurtured a growing passion for French technique and accepted an internship at the French Laundry in Yountville, California. There he honed his skills working underneath Thomas Keller and side-by-side with rising culinary stars such as Grant Achatz.

In 1997, Mr. Blais returned to the CIA to finish his formal education. He accepted a fellowship in the fish kitchen and spent the next year teaching fish fabrication and cookery to over 1000 students while working on a self-sustainable farm in Mount Kisco, New York. Chef Blais went on to work under world-renowned chefs at exemplary restaurants including Daniel Boulud at Restaurant Daniel and ultimately found his professional compass following a brief stint at El Bulli with culinary wizard Ferran Adria.

In 2000, Chef Blais was lured to Atlanta by a group of restaurateurs to run a small seafood kitchen, before opening BLAIS, in the winter of 2004. The eponymous, BLAIS Restaurant opened to critical acclaim both locally and nationally.

His unyielding passion and unique experience led Chef Blais to establish Trail Blais, a creative culinary company that has consulted on, designed, and operated three- and four-star restaurants in Atlanta. Currently, Trail Blais is operating Flip Burger Boutique in midtown Atlanta, a four star eatery redefining the iconic American burger experience. Conceptual work for new ventures in Los Angeles and Miami is also underway.

Chef Blais has participated in product development and endorsement campaigns for various corporations including Diageo, McCormick, iSi and Quaker.

A recipient of Gayot Guide’s 'Top Five Rising Chefs of 2005,' Chef Blais appeared on BRAVO's Emmy Award winning series 'Top Chef,' 'Top Chef All-Stars' and 'Top Chef Masters' and on the Food Network’s 'Iron Chef America' and 'Food Detectives'. His creative take on American food has been featured in numerous publications such as Sports Illustrated, The New York Times and Food & Wine magazine.

He resides in Atlanta with his wife, Jazmin, and two young daughters, Riley and Embry.


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