Wednesday, December 30, 2009

Lunch at Huckleberry Cafe





Had lunch at Huckleberry Cafe in Santa Monica. We ordered the warm turkey meatball sandwich. It was good, but needed more salt. As you can see in the above photo, it's all about the pastries. So many that looked so good. We finally zeroed in on the chocolate layer cake. It was dark, rich and moist. We left with a chocolate smile on our face.

Monday, December 21, 2009

N.Y. Visit

Barney Greengrass

Eleven Madison Park



Momofuko

Went to N.Y. for business and brought the husband for an extra two days of eating & shopping.

We decided to try Momofuko for lunch, even though David Chang seems like such an egotist, we found the food amazing, with the exception of a very ordinary ramen. Every other dish was incredible, except I am so over the poached egg on everything. I hope this trend ends in 2010.

Then we went to Eleven Madison Park and we didn't have the courage to take flash pictures in the palace of high cuisine, but you would sworn that the food was glowing. Danny Meyers signature is his service and it is second to none. This restaurant is New York fine dining at it's best.

The last day we had breakfast at Barney Greengrass. Love this place. 100 years in business.
Nothing beats nova scotia salmon, caramelized onions and eggs. I was moaning the whole time.

Tuesday, December 8, 2009

Monday, December 7, 2009

Branding 101





A new Mac Bar opened in New York.
Everything from the design to packaging was consistent. This is a great example how design creates appeal.

Check it out: http://macbar.net/

Monday, November 30, 2009

2010 Food Trend Predictions

It's that time again to predict what the newest food trend will be for 2010.
Here are some 2010 food trend predictions from Baum + Whiteman from Eater.com;

Chef turned butcher
All manners of fried chicken
Global street comfort food
Focus on kids menu
Local and house-made everything, especially on sandwiches
Hotel "campfire" space

Thoughts, comments, questions?

View it here

Friday, November 20, 2009

Happy Friday



Morphik Two-Tier Server
Design by Karim Rashid

Wednesday, November 18, 2009

Dish Du Jour




Tonale is Alessi’s new tableware collection designed by British architect David Chipperfield. The colours of the various products are inspired by paintings of Italian artist Giorgio Morandi.



Etsy is an amazing site for great handmade finds.
This textured tray by Clayswan was featured in the December Food & Wine.

I can see this tray being served with after dinner chocolates. The turquoise and the chocolate would make great combo.

Monday, November 16, 2009

Signage


Personalize your service.

Wednesday, November 11, 2009

Style for the Season


Photo: Mathew Robbins


photo: Amy Atlas



Amy Atlas is an event planner based in New York and her focus is dessert tables. She became popular by developing a distinctive style that has been widely emulated.

Amy started a trend by layering apothercary jars with pedestal cake stands and trays. Her look is focused on one or two colors that maximize the visual impact in her designs.

It is not expensive to make a statement that is fun, interactive and adds drama to an event. Adding lighting to the buffet makes the presentation so elegant.

Check out these two versions for the holidays.

Thursday, October 29, 2009

OMG, So Beautiful


www.wasara.jp
Earth friendly disposable paper ware

Wednesday, October 28, 2009

Chez Panisse Bread Display

Photo: EnRoute Magazine

What a great idea to display something as basic and universal as artisanal bread and fresh farm butter.

Friday, October 23, 2009

Home Presentation


A number of years ago, I was a caterer and I was always looking for new ways to display food. My friend Seth Kunin from Kunin Wines gave me this barrel top.  I made some modifications so it would sit well on the table.

I am no longer a caterer, but I use this barrel lid to serve appetizers. 
It's perfect for charcuterie and tapas.


Saturday, October 17, 2009

Elixirs




NEW Multi Carafe from Arosse by Nuance

The screw off base is an ingenious feature which lets you jazz up the contents with decorations for all occasions, frozen fruit, ice cubes, and other ingredients to flavor your drinks and delight the senses. The carafe is specifically designed to keep everything in place as your pour out your creations.

Tip: Arrange several carafes filled with seasonal ingredients to create a visual impression.

Dish


Love these! Great buffet pieces.

photo: Abigails

Coffee Trend



My husband and I look for just about any excuse to visit San Francisco. It's as Manhattan as the left coast gets, even if the demographic has trended towards a younger populace. We like to stay near the Ferry Building, which has evolved as a hub of all things cuisine, including one of the very best Farmers Markets.

On a recent trip, we spied Blue Bottle Coffee and sampled a cup. Mmmm, mmm, good. The concept, which is spreading like wildfire, is brewing one cup, on the spot from freshly ground, small batch, specialty roasted beans. Call it artisanal micro-roasters.

It's thicker and richer then the typical filter drip coffee. Watch for this trend to take root and grow.

photo: Flickr

Monday, October 12, 2009

My Day on Abbot Kinney







Saturday I drove down to visit with my daughters. After a nostalgic and satisfying breakfast at Du-par's, we headed out to explore Abbot Kinney Blvd in Venice, California.

We found the boulevard to be quite stroll-able with plenty of hip & chic store fronts to catch our eyes.

Later in the afternoon, we were ready for a snack and decided to try Lemonade. Not the drink, the cafeteria. It seems as if the Manhattan concept of hit and run lunch is alive and well on the Westside and apparently other LA locations as well.

The decor and merchandising are well executed.

The concept is a modern twist on comfort foods set up as a cafeteria . It's long on style but was short on comfort Saturday. There was a huge line, which attests to their popularity. But what really struck me was the visual presentation. I loved the use of enameled French style pots as servers. Down home but upscale at the same time.

They did a great job capturing that feeling of coming home to a big pot of braise or stew.

Now, IMHO, they just need to make the food tastier. But what do I know? The line was out the door and they are on their third location.

Next stop was an popular antique store called Bountiful. I love the way they arranged the cake stands and covers. I love this kind of merchandising. Layering different versions of the same item together makes a strong and interesting visual statement. This is an easy and well-used technique. Try it.