Thursday, September 30, 2010

DineLA Quickfire Challenge @ Loteria Grill! in Hollywood

DineLA Restaurant Week, October 3-8 and October 10-15, has engaged participating restaurants (special lunch/dinner menus with great value prices) and their amazing chefs with a Los Angeles Quickfire Challenge.  Tonight was round 4 with two Celebrity Chefs going head to head, using a secret ingredient (fresh poblano chilies) and just 15 minutes to create a special "taco".   The winner tonight moves to the final round, October 5 from 5-7 pm at Wolfgang Puck Bar & Grill in L.A. Live for the finale & title win.  They'll be competing against Chefs Mark Peel, Octavo Becerra, & Akira Hirose.

Chef Jimmy Shaw and Poblano Chilies
Our gracious host Jimmy Shaw, chef owner of Loteria Grill! at 6627 Hollywood Blvd., Los Angeles, CA 90028 held the competition between Chef Eric Greenspan of The Foundry on Melrose and Chef Akasha Richmond of AKASHA
Chefs Akasha Richmond & Eric Greenspan

Chef Akasha's Indian Style Tacos

Chef Eric's Pork Belly Tacos

Judges Chef Jimmy Shaw, Harriett Ells and Heather John

And the winner was...Chef Eric Greenspan of The Foundry on Melrose

These Quickfire Challenges are a teasy-tangy Amuse-Bouche to wet our dining-out appetite.   A great opportunity to try a different type or cuisine style restaurant at great prices.   Life's too short not to treat yourself.   Be adventuresome and experience something new, the prices are certainly right!  Restaurant list and details found at DineLA.

Thursday, September 23, 2010

Coke Zero® Rolls New Fall Football Ads

Check out the new Coke Zero® football ads I styled.    Bubbles and water droplets strategically placed on the bottle and can for a cold, thirst-quenching look.

Tim Tadder Photography®
Tim Tadder Photography®

Tuesday, September 21, 2010

Bon Appetit leaving L.A. for NYC; Fairchild out as editor. And My Comments.

Longtime Bon Appétit editor Barbara Fairchild is leaving the magazine and the Los Angeles-based publication is moving to New York, parent company Condé Nast announced Monday morning.
Fairchild started with the magazine as an editorial assistant 32 years ago and worked her way up the masthead, including being editor in chief for the last decade. According to the announcement, after helping oversee the transition, she will be pursuing other opportunities, “including future projects for Condé Nast.”
According to Condé Nast spokesperson Maurie Perl, when Fairchild was told of the plan to relocate the magazine to New York, “she told us she was not prepared to make a full-time commitment to New York, as she has a lot of family in California.”
The magazine has been based in Los Angeles since its founding in 1975, currently operating out of offices on Wilshire Boulevard near the L.A. County Art Museum.
Historically, it served as the West Coast alternative to New York-based Gourmet, which Condé Nast shuttered in October 2009. Bon Appétit claims a readership of nearly 8 million and an advertising rate base of 1.5 million, making it one of the largest culinary magazines in the United States.
“The move of Bon Appétit’s editorial headquarters to New York is part of the company’s continuing efforts to strategically align our brands for future growth and to enhance efficiencies and coordination by consolidating our assets,” says Charles H. Townsend, chief executive of Condé Nast.
Perle says the fate of the current staff is still being worked out. “Discussions are just beginning about the transition and moving to New York, etc. As to the specifics of who will be moving, they were just told this morning and it is going to take some time to work out the details.”
[Updated:] Contacted at her Los Angeles office, Fairchild sounded remarkably upbeat. “I just couldn’t wrap my head around the whole concept of me moving to New York. I really like living bi-coastally and when I started thinking about it, there are a lot of different things I can do besides edit the magazine. So I may just take some time to do some of those different things. And who knows, maybe some of them will be things I really want to do, like live in Paris for two months.”
She says she isn’t sure how many of the Los Angeles staff will be interested in relocating, either. “The first news was this morning, so it’s really early.”
Of the decision, Fairchild says: “I wasn’t involved in those upper level meetings [at Condé Nast], so I can’t say for sure what the process was, but I think part of it is just sort of a natural consolidation of all of their assets in one place. From a business standpoint, I can certainly see how that would make sense.”
As for her immediate future, Fairchild says she’s staying on task, putting out the next several months'  worth of magazines. But then, she says, she’ll take some time to explore exactly what she wants to do. “I don’t intend to sit in either home -– New York or Los Angeles -– and let grass grow under my feet. I could teach journalism, I could write, I could edit, I could help chefs with their books … basically everything that I’m doing now, but without having to worry about the next month’s budget.
“At some point after the holidays, I’m sure I’ll wake up one morning and realize that I don’t have to go in to work. Maybe I’ll go to Palm Springs and visit my sister for a couple of weeks. Or go to Monterey and visit my family there. Or maybe I’ll go to a villa in Tuscany.”
-- Russ Parsons
Alice's take:    I worked as a free-lance Food Stylist for BA in the late 1970's & early 80's for great editors Natalie Schram, Rita Leinwand, & Jan Weimer  and with wonderful food photographers.  It was a grand era with style, good journalism, well written recipes, visually appetising photographs and a good budget!    Things changed with a crazy, hard-to-work-for art director, irrational reshoots with no pay for stylist or photographer and too much control for my interest.  I had what I wanted for my portfolio and refused countless shoots when the "young food stylists" couldn't re-create the recipe due to inexperience, etc.    I predicted BA's decline in readership years ago when the internet surfaced and their visual sense of style became "relaxed, distressed, over cooked, burnt,  pulled out of a trashcan" and  totally un-appetising.   Sorry to see them go, however I'm frankly not surprised.   -Alice M. Hart

Sunday, September 5, 2010

California Admission Day September 9, 1850. You're 160 years young!

Betcha thought I was wishing myself a happy birthday today, September 9!    It's Admission Day here in the Golden State of California.

In February of 1848, Mexico and the United States signed a treaty which ended the Mexican War and yielded a vast portion of the Southwest, including present-day California, to the United States. Several days earlier, gold had been discovered on the American River near Sacramento, and the ensuing gold rush hastened California's admittance to the Union. California became the 31st state on September 9, 1850. The Golden State's rich history has since been shaped by people of every ethnic background who traveled here seeking economic, social and educational opportunity, and a life of quality and breathtaking beauty. With a reputation for excellence and innovation in industries ranging from agriculture to entertainment, science and technology, our great state is home to one of the most diverse and dynamic populations anywhere in the world. On Admission Day, we observe the anniversary of California's statehood and celebrate the many valuable contributions Californians have made to the fortune and fortitude of our great nation.

Thursday, September 2, 2010

Mrs. Cubbison's New Restaurant Style Croutons Have Arrived!

Well, I can now reveal a secret.  Mrs. Cubbison's has officially released 5 new Restaurant Style Crouton flavors to their line of delicious products.   Ryan Beck, photographer genius and myself, as his talented Food Stylist teamed this project several months ago.    We are both very pleased and proud with the colorful packaging and current crouton salad images.  Ryan & I look forward to seeing them along with Mrs. Cubbison's 3 new Stuffing packages on the grocery shelves for many years to come.  

Classic Seasoned
Fat Free Seasoned
Cheese and Garlic
Caesar Salad
Garlic & Butter