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

Thursday, May 22, 2014

Chef Joël Robuchon et Alice @Vegas UnCork'd 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.   

Vegas Uncork'd 2014 Joel Robuchon cooking demo with celebrity food stylist Alice Hart L'Atelier de Joel Robuchon
Chef Joel, celebrity food stylist Alice Hart, Chef Philippe Braun, Chef Eric Bouchenoire 

2014 Vegas UnCork'd Joel Robuchon Cooking demo L'Atelier de Joel Robuchon
I must taste The Sauce!

2014 Vegas UnCork'd Joel Robuchon Cooking demo L'Atelier de Joel Robuchon
Just a little more salt, Chef!

2014 Vegas UnCork'd Joel Robucvhon Cooking demo L'Atelier de Joel Robuchon
Precision in creating the Salmon Tartar.  Chefs' Joel, Steve Benjamin and Eric Bouchenoire  

2014 Vegas UnCork'd Joel Robuchon Cooking demo L'Atelier de Joel Robuchon
TV monitor close-up of the Salmon Tartar

2014 Vegas UnCork'd Joel Robuchon Cooking demo with food stylist Alice Hart L'Atelier de Joel Robuchon
Applause from Team Robuchon! Chefs' Claude Le Tohic, Francois Benot, Eric Bouchenoire, Philippe Braun

2014 Vegas UnCork'd Joel Robuchon Cooking demo with food stylist Alice Hart L'Atelier de Joel Robuchon
Perfect (soft peak) hand-whipped cream for Chef's dessert.

2014 Vegas UnCork'd Joel Robuchon Cooking demo with food stylist Alice Hart L'Atelier de Joel Robuchon
Enjoying our dessert recipe with Chefs' Francois Benot, Philippe Braun, Claude Le Tohic

2014 Vegas UnCork'd Joel Robuchon Cooking demo with food stylist Alice Hart L'Atelier de Joel Robuchon
Bravo! Alice Hart and Chef Joel 
2014 Vegas UnCork'd Joel Robuchon Cooking demo with food stylist Alice Hart L'Atelier de Joel Robuchon
Alice and Joel 

Wednesday, May 21, 2014

The Social Grill-New Kingsford Charcoal BBQ Spot

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

Assisting Joel Robuchon: My Dream Came True !

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!
Our Menu
L'Amuse-Bouche
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