A passion for food + fashion

Posts Tagged ‘Rosé’

Nights of Wine and Roses

In Design, Drink, Fashion, On Location: Out and About in L.A. on May 7, 2013 at 10:48 am

Lily Lodge Veuve Clicquot Rosé

A few weeks ago I received an invitation from Veuve Clicquot to join for an evening floral arranging class with my friend Ariana Lambert Smeraldo at her ultra-chic floral boutique, Lily Lodge. I knew it would be fun and that I’d learn a thing or two because Ariana has exquisite taste and her floral arrangements are second to none (psst—if you are wondering what we moms really want for Mother’s Day, a big green box from Lily Lodge is a good start). If you’ve ever wondered who does the drop-dead gorgeous arrangements at Bouchon, it’s this girl:

Ariana Lambert Smeraldo

At some point we’ll want to devote another post to Ariana’s hair, but in the meantime back to the flowers. Buckets of orange and pink petals on tables as Ariana instructed us how to arrange, starting with our biggest blooms first and playing around with height and color.

Lily Lodge Veuve Clicquot


lily lodge floral class

There were trays of gorgeous little lobster rolls and ahi on cucumbers. Even the food was pink and orange!

mini lobster roll

I love the idea of using cupcake wrappers for popcorn or crab salad. Wouldn’t they be great for a birthday party?


And there was champagne, lots of it—pretty little coupes of Veuve Clicquot Rosé with candied rose petals were on offer from young gents, also with good hair.


If I can ask you to refocus your attention for just one moment, check out the gorgeous array of vintage vases over his shoulder in the background. Oh, that’s what you were looking at all along? Good. Because one of Ariana’s exquisite arrangements sent in a vintage vase for Mother’s Day would really knock it out of the park.

Christine Natalie Nina

At the end of the evening we got to take home our creations. I love Natalie Martin‘s arrangement, above, but she is a fashion designer after all so of course hers is going to look fabulous! Ditto for the stylings of STYLOOT co-founder, Carlota Espinsoa, below.

carlota espinosa

Even if my own arrangement was, in Ariana’s words “wild and crazy,” I am absolutely wild and crazy about it! Here it is on our kitchen table.

heathers flowers

Cheers and thanks to you, Ariana, for an absolutely beautiful evening.

Veuve Clicquot Champagne Reception at Lily Lodge photos courtesy of Veuve Clicquot.

Raw Kale Salad with Pecorino

In Drink, Food, Recipes on August 10, 2011 at 10:05 pm

Each Wednesday I pick up a bag of fresh produce from my local CSA, and each Wednesday I am faced with the challenge of what to do with another bunch of kale. The dilemma has recently escalated thanks to the Pressed Juicery cleanse I embarked upon two months ago—the only lasting results of which have been that the very mention of kale renders me completely hostile and irritable, much like the cleanse itself.

And yet the kale keeps coming. Today my friend Christine offered me a lifeline and shared her husband Andrew’s recipe for a raw kale salad with lemon juice, salt and grated pecorino. I remembered seeing a similar version in the New York Times from Melissa Clark, which I ended up using (minus the bread crumbs). And you know what? I’m ADDICTED! The flavors are so fresh and tangy, and the cheese adds just a hint of nuttiness. It was spectacular alongside grilled corn from our farm bag and a beautiful piece of Alaskan salmon my sister brought over this evening:

Melissa’s recipe calls for Tuscan kale, but I used curly kale and julienned the raw kale into tiny slivers, as my main objection to other raw kale salads you find at, say, Whole Foods with larger pieces of kale is the lock jaw that comes from chewing the stuff. I hope you enjoy Melissa’s recipe as much as I did! And of course, keep the kale ideas coming!

Raw Tuscan Kale Salad with Pecorino (slightly adapted)

This recipe also appears in Melissa Clark’s excellent cookbook, In the Kitchen with A Good Appetite

1 bunch Tuscan kale (also known as black or lacinato kale)

1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)

1/2 garlic clove

1/4 teaspoon kosher salt

1/4 cup finely grated pecorino cheese, more for garnish

3 tablespoons extra virgin olive oil, more for garnish

Freshly squeezed juice of 1 lemon

1/8 teaspoon red pepper flakes

Freshly ground black pepper, to taste.

Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.

If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

Using a mortar and pestle, pound garlic into a paste with 1/4 teaspoon salt. Transfer garlic mixture to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).

Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Oh, and don’t forget to “garnish” with a gorgeous glass of 2009 Ponzi Rosato Pinot Noir ($15)…

News Flash: Summer Arrives in LA

In Drink, Food, Media on August 16, 2010 at 10:14 am

According to an article in the Los Angeles Times this past weekend, this summer has been the coolest on record in LA since 1991, with an average July temperature of 73.5. Yesterday was absolutely gorgeous (we took Tiny G to Point Dume) and it looks like we’ll be enjoying some 80-degree days this week.

Here’s my checklist to kick off a perfect summer evening:

1 basket of figs, rinsed, sliced in half and dotted with blue cheese. Roast in 350-degree oven for 10 minutes.

2009 Chateau de Pampelonne ($17/bottle), chilled

Social Primer monogrammed cocktail napkins

Nina Simone singing “Summertime”

The Spanish Affair

In Drink, Fashion, Food, Recipes on July 17, 2010 at 1:17 pm

I fell hard for Spanish cuisine four years ago when I tagged along on my then-boyfriend’s business trip to Barcelona. While Mr. Foodinista talked bandwidth with the Spaniards, I wandered the streets of El Born, popping into tapas bars and museums, falling in love with the smoky, sweet, sultry flavors—to say nothing of the people, who break at 11 am each day for a coupe of cava. I don’t know why we don’t cook Spanish more often. But last night—because I had snagged the last four bottles of the ’98 Lopez Heredia rosé from my local wine shop and knew exactly with whom to share them—we rolled out the alfombra roja. (That’s red carpet in Spanish, a language I don’t habla but one that is highly google-able.)

I wish I’d taken more pics last night—of HJ’s gorgeous graphic-print dress, of Booth’s flamenco-inspired Louboutins, Dudley’s palest lavender linen shirt or Anne’s hot pink Vivier sandals. But most of all of the food! Particularly of Adam’s homemade churros—dusted in cinnamon sugar—that are to die for. Here are the few pics I did manage to snap and the menu.

Bellota Iberico Lomo + Mahon Cow’s Milk Cheese (above)

Bacon-Wrapped Dates Stuffed with Spanish Chorizo

Marcona Almonds

Piquillo Peppers Stuffed with Goat Cheese

Barcino Cava

Andalucian Gazpacho

Mixed Lettuces with Cherry Tomatoes, Cucumbers, Valdeon Blue Cheese and Sherry Vinaigrette

Fideos with Mussels, Clams and Shrimp (from Mario Batali’s Spain: A Culinary Road Trip)

1998 Lopez Heredia Rosado

Adam’s Churros & Spiced Hot Chocolate

And best of all? Check back tomorrow to find out what ranks as the very best hostess gift I’ve ever received. Ever. Thank you, HJ & Bill!!!

Sushi Roller Derby

In Drink, Food on April 11, 2010 at 9:24 pm

We had been planning for weeks to go to dinner at my sister’s fab new apartment in Santa Monica off Montana, but when the moment arrived we were totally unprepared for the CRAZY sushi spread she had prepared. I mean seriously. Gorgeous sushi-grade hamachi and ahi, fresh crab and salmon roe—all from Santa Monica Seafood. Claire had prepared sticky sushi rice and julienned cucumber and sliced up avocados. My husband was particularly excited about the spicy tuna Claire had made by mixing together mayo and Sriracha:

From there it was an all-out sushi derby as we raced to create our ultimate rolls. Here’s Mr Foodinista spreading rice onto a seaweed wrapper, while my sister cuts one of her expert rolls:

Yours truly is obsessed with salmon roe and so was particularly smitten with these ikuro avocado rolls, while Mr. Foodinista scarfed most of my sister’s spicy crab and cucumber creations:

And what did she serve with this spectacular spread? One of my all-time favorite bubblies, Lucien Albrecht Cremant d’Alsace Brut Rose ($20). It’s a sparkling rosé from the Alsace region, made from 100% Pinot Noir using the Champagne method but because it’s from a region outside of Champagne it can’t legally be called that. It is a perfect sushi wine. And thank you, Claire, for a PERFECT evening! xx

Burn, Baby, Burn!

In Food, Recipes on April 2, 2010 at 5:17 pm

Last night we had one of our “Sisters and Misters” dinners—that is my friend Booth and I get together for dinner with our gents and our younger sisters. These affairs often involve a splash of wine, and last night was no exception. When I did a bottle count this morning, I wondered how on earth we could have gone through that much rosé? But I think the answer lies in these naughty little jalapeño poppers. So SPICY HOT, they demand to be washed down with a crisp and refreshing and low-alcohol glass (read: bottle) of rosé. The poppers are a new favorite and I can’t wait to fool around with different fillings all summer. My sister, Claire, recently got me a jalapeño roaster from Williams-Sonoma and last night was the maiden voyage, using some super spicy sausage in the filling. By the way, if you have one of those curved grapefruit knives, they are PERFECT for coring and deseeding the peppers. Enjoy with a very cold glass of palest pink rosé!

the foodinista

The Foodinista’s Jalapeño Poppers

12 large jalapeño peppers, cored and seeds removed

1 link Mexican chorizo or spicy Italian pork sausage, casing removed

4 ounces sharp white cheddar (pepper jack would work too)

1/2 yellow onion, finely diced

2 ounces cream cheese, softened

Chopped cilantro, optional

Prepare grill for cooking over medium heat. In a skillet over medium heat, sauté onion in olive oil till golden, about 5 minutes. Crumble sausage in small pieces into skillet and cook until done. Transfer onions and sausage to a bowl, mix with cheddar and cream cheese, adding cilantro if using. Stuff mixture into peppers. Place stuffed peppers into jalapeño roaster. Put roaster on grill over indirect heat and cook for 15-20 minutes, with lid down as much as possible.

Los Angeles Zoo

In On Location: Out and About in L.A. on April 1, 2010 at 7:04 am

Yesterday afternoon Tiny G, his nanny and I took the afternoon off for a trip to the Los Angeles Zoo. I am not a “zoo” person. I don’t like seeing animals in cages. I was, however, impressed by how many of the inmates Tiny G’s nanny had sampled including iguana (“tastes like chicken”) and an exotic bird whose name escapes me (“grilled it’s delicious”). In fairness, I had to cop to a kangaroo meat pie I’d enjoyed in Australia several years ago. But I digress.

While Tiny G went ape over the giraffes, I was sort of gobsmacked by how beautiful the zoo is in bloom.

The saturated technicolor of the flamingos was also amazing, which inspired me to crack open a bottle of Bandol rosé for dinner last night with a roast chicken, which I’m told tastes like iguana.

But perhaps the most arresting were the graphic succulents that line the walkways. Love.

Sadly I neglected to snap a pic of the orangutan, which upon seeing, Tiny G yelled “Dada!”

When Dom Pérignon Blogs…

In Drink, Media on February 26, 2010 at 1:12 pm

Any day that starts with talking to Richard Geoffroy, chef de cave of Dom Pérignon, is a good one. He is in town promoting his exquisite new vintages of Dom Pérignon Rosé: the current 2000 vintage as well as the Oenethèque 1990 rosé—his first vintage with Dom. While I can’t share the contents of our conversation, I can tell you that Richard has launched his own blog! This is a man obsessed. I’m looking forward to more of his musings from the road and in the cellar!

Baby’s New Best Friend

In Baby Love, Drink on December 6, 2009 at 11:17 am

Yesterday was a big day for Tiny G. First, he opened a present from our friend Katie—this totally cute 10-inch tall plush doggie from a company called Douglas. I’ve never seen him take to anything like this. Yesterday, he was constantly picking up the doggie, kissing it and then laughing. If you know a toddler, you might want to pick one of these up at Flicka on Larchmont Blvd. Plus, the wrapping is sooo pretty. Was it Douglas the Dog who got him so jazzamatazzed that he took his VERY FIRST STEPS last night???

After Tiny G retired to bed, his parents and aunt Claire celebrated his first steps with a spectacular bottle of Camille Savès Rosé Champagne, also at the largess of Katie and her husband, Matt. This is one of my all-time favorite wines—still or sparkling. It’s incredibly elegant, with raspberry and almond notes.  Thank you, Katie & Matt! Here’s to Tiny G’s first steps and to friends for life!

And to Drink?

In Drink on November 24, 2009 at 12:05 pm

I’m anxiously awaiting the delivery of our heritage bird via FedEx. Last year, it arrived wearing a silver Prada Sport-inspired aluminized bubble wrap to keep Tom cool. (And at those prices—$129 for a 10-12 lb bird—I hope it was Prada.) While we wait for this year’s fashionable arrival, let’s talk about what we’re going to drink on Thursday!

I’m torn because my father is a hard-core White Burgundy fan, and my sister is a Russian River Pinot Noir devotée. My husband likes California Chardonnay, and I’d rather be drinking Alsatian Riesling, but would be thrilled with a bottle of Lopez Heredia “Viña Tondonia” Rosado Rioja—an earthy, nutty and fruity Spanish rosé. In fact, Spanish wines in general—red, white, pink, bubbly—are a great choice for Thanksgiving since they have both that Old World minerality and earthiness, and that New World fruitiness. (For more on this, check out my Thanksgiving Wine piece in the November 2009 issue of Bon Appétit Magazine.) I was loving Lopez Heredia rosé all summer after my friend Dudley introduced me to it, and the love affair continues well into fall…

Of course, the one area on which we all agree is Champagne to start, particularly blanc de blancs, which is made with 100% Chardonnay grapes. I’m thinking either a Ruinart or Henriot would be perfect with the smoked salmon & crème fraîche app we’re planning. Cheers to Thanksgiving!