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.
Thursday, February 12, 2015
Tuesday, January 20, 2015
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|
|Raspberry / Lychee|
|Le Chocolat Foret Noir|
Monday, September 22, 2014
Thursday, May 22, 2014
What an honor and privilege to assist Chef Joel Robuchon at Bon Appetit's Vegas Uncork'd 2014 cooking demo at L'Atelier de Joel Robuchon, MGM Grand Hotel and Casino. This cooking demo with Chef Joel and his Team of Chefs was"my finest hour"! Photographs were taken by professional photographer, Chris Andrade of Cashman Productions.
|Chef Joel, celebrity food stylist Alice Hart, Chef Philippe Braun, Chef Eric Bouchenoire|
|I must taste The Sauce!|
|Just a little more salt, Chef!|
|Precision in creating the Salmon Tartar. Chefs' Joel, Steve Benjamin and Eric Bouchenoire|
|TV monitor close-up of the Salmon Tartar|
|Applause from Team Robuchon! Chefs' Claude Le Tohic, Francois Benot, Eric Bouchenoire, Philippe Braun|
|Perfect (soft peak) hand-whipped cream for Chef's dessert.|
|Enjoying our dessert recipe with Chefs' Francois Benot, Philippe Braun, Claude Le Tohic|
|Bravo! Alice Hart and Chef Joel|
|Alice and Joel|
Wednesday, May 21, 2014
Check out the new Kingsford Charcoal BBQ commercial. My fantastic assistant, Cheryl Dent and I cooked and grilled 160 burgers, 150 chicken legs, 100 ears of yellow corn, 150 brats and 80 bell peppers until the shot was perfect. The gentleman "griller" did a great job flipping my "hero" burgers over and over as real flames and smoke got in the way of a clear shot. Great director and crew.
Monday, May 12, 2014
I was honored to be personally asked by Chef of the Century, Joel Robuchon, to assist him during Bon Appetit's 2014 sold-out Las Vegas UnCork'd Cooking Demonstration at L'Atelier de Joel Robuchon, MGM Grand. The packed house was throughly entertained. We learned new techniques while enjoying Chef's fantastic luncheon. Veuve-Cliquot Champagne flowed and paired boutique wines complimented each course. Merci Chef Joel Robuchon, from your assistant culinaire, Alice!
|Joel Robuchon Cooking Demonstration|
|Chef Steve Benjamin, Alice and Chef Robuchon|
|Chef Joel, Alice and Chef Eric making Salmon Tartar Sauce|
|Alice molding Salmon Tartar while Chef Joel watches!|
|Le Tartare de Saumon Imperial Cavier|
|Le Pop Fraise|
|Chef Robuchon, Alice, Chef Eric Bouchenoire, Chef Philippe Braun|
|Linda Goldberg, Chef Francois Benot, Chef Claude Le Tohic, Alice,|
Susan Atooli, Chef Robuchon, Tina Brewer, Chef Eric Bouchenoire
Friday, April 5, 2013
As Food Stylists we are never bored, always challenged and learning. One day I am doing micro surgery on enrobed nutritional bars for packaging or like yesterday a commercial for local Orange County Fair with a llama named Sissy. Fun making lots of beautiful corn dogs and sculpting blue cotton candy (a new skill!) into a ladies 60's bouffant eatable wig in the parking lot with wind and moisture in the air! p.s. Sissy was sweet and didn't eat my food, only the actors ate! Next week it's off to San Francisco to accept Best Food Stylist and The Julia Child Legacy IACP Awards, a dinner at Rivoli with food writer friend, Carole Saville in Berkeley, then Manresa Restaurant with Chef David Kinch (Los Gatos) ---Very Excited and getting the blue cotton candy out of my hair!!