Tuesday, May 23, 2017

Thursday, April 13, 2017

Herbalife's Fruit Spring Rolls





Easy and delicious Herbalife's Fruit Spring Rolls are a delight to make and eat.  

Food Styling by Alice M. Hart /Food For Film Stylists® Los Angeles.

Tuesday, April 4, 2017

Breakfast Muffin Cups


  

Herbalife Nutritional Breakfast Muffin Cups Video.  Food Styling by Alice M. Hart / Food For Film Stylists®.

Monday, March 7, 2016

Farewell to Chef Claude LeTohic @ Joel Robuchon, Las Vegas

I say more than a heartfelt farewell to 3-star Michelin, 2010 James Beard Foundation Best Southwest Chef, Maitres Cuisiniers de France, uber-brilliant Executive Chef Claude LeTohic of Joel Robuchon, Las Vegas. I've had the honor to know and dine on his wonderfully artistic culinary creations since opening  Joël Robuchon Restaurant Las Vegas 2005. An exciting new restaurant adventure begins for him in San Francisco 2017! Chef Claude knows I'll be first in line at the opening. This man is my dear friend and mentor for life. Sending love and best wishes to his charming wife, Mabelle LeTohic and family. Merci Chef Claude and a bientot. Hugs from Hollywood. xoxox







Wednesday, September 2, 2015

See What the Stars Will Be Eating at the 2015 TV Emmy’s Governors Ball


Food Styled by Alice M. Hart/ Food For Film®  Matt Sayles/ AP
When television’s biggest stars come together after the 67th Annual Emmy Awards they’ll be treated to a meal to remember.

At the Governors Ball, the official after-party that follows the awards show on Sept. 20, 4,000 guests including stars like Uzo Aduba and Jon Hamm will feast on a three-course meal prepared by chef Joachim Splichal of Patina Restaurant Group.
Food Styled by Alice M. Hart/ Food For Film®  Matt Sayles/ AP
First up is a wildflower honey poached forelle pear salad with lavender and fennel-scented Sonoma goat cheese, fresh fig, spiced walnuts, and quince vinaigrette.

For the main course — which will require 1,500 lbs. of beef — a filet of beef tenderloin with herb-scented potato terrine, king trumpet mushrooms, yucca chips, roasted cherry tomatoes, red wine jus and béarnaise espuma will be served.
Food Styled by Alice M. Hart/ Food For Film®  Matt Sayles/ AP
Inbetween sips of Penfolds wine, guests will finish the night with a single origin ghana brownie with zephyr popcorn chantilly, cara crakine, and baby bourbon caramel.


 Styled by Alice M. Hart/ Food For Film®  Matt Sayles/ AP

Food Styled by Alice M. Hart/ Food For Film®  Matt Sayles/ AP
“This year’s Ball, with its unique theme, Swarovski Crystal embellished décor and phenomenal food, beverage, and entertainment, reflects the Academy’s passion for excellence and singular commitment to guest satisfaction,” says the event producer, Cheryl Cecchetto.

Penfolds Wine Emmy shot in Times Square. Styled by Alice M. Hart/ Food For Film®  Matt Sayles/ AP

Thursday, February 12, 2015

Rendering Barrel for Barrel & Ashes BBQ Joint


Experienced a very disappointing lunch from new-ish Studio City resto called Barrel & Ashes. Menu created by "celebrity chefs", Tim Hollingsworth and Rory Hermann. Greasy pools of liquid fat, micro meat, poorly seasoned BBQ/smoked pork ribs. My cloth napkin was soaked in oil from squeezing the oozing gristled bones. My guest politely asked for the brisket sandwich with no melted cheese. Of course, plate comes w melted cheese, then takes 10 more minutes to remake. Baked beans taste from canned Heinz 57 (tomatoe-y British version) w a splash of vinegar and cold square of pig back fat (no-meat-attached back fat). Soo-Wee and Gross a go-go! A tinned can of U.S. Bushes Baked Beans is 300% better. What are these guys thinking about?? Glad we didn't order more. Nice server, LOUD country tunes, no manager on site, no chefs, only cooks slinging & prepping for din-din. IPA beer was best part (only Telegraph $9 on Tap ). My advice is to stay away from this insipid mess of porcine disrespect. Oink-Oink from Hollywood.

Tuesday, January 20, 2015

Chic, Au Courant Dinner at Joel Robuchon Las Vegas

I just returned from experiencing the most ultimate, spectacular, in vogue dining experience at Joel Robuchon Restaurant, MGM Hotel Las Vegas.  Menu says it all.  Chef Robuchon was there in person supervising.  I was honored that JR asked my critique of each course.   Each dish brilliantly executed by first-class Chef Claude LeTohic and his team.  Wine pairing created by William Moss, sommelier/director of wine.  Fine dining, at it's absolute best.  Sheer Perfection.   

Le Tasting Menu
Le Mais
1st Service
2nd Service
3rd Service 
4the Service
Le Boeuf Rossini
Raspberry / Lychee
Le Chocolat Foret Noir