You dropped food on the floor — Do you eat it? Was it sticky? Did anyone see you? Questions to start the decision process and answers above, if you can read them. It‘s funny.
Food styling at the I Can’t Believe It’s Not Butter! “Toast to the Red Carpet – Live” event.
Behind the scenes with Food Bloggers on Oscar day at Siren Studios in Hollywood — Cool stuff. I had the pleasure of meeting the talented and nice people behind Food Flirt, The Duo Dishes, In Erika’s Kitchen, Run Eat Repeat, Rockin’ Mama, Romy Raves and ICBINB!
All dishes on set were made with I Can’t Believe It’s Not Butter! and the RECIPES are HERE.
A Toast to the Red Carpet by ICBINB! with Molly Sims, Carson Kressley and Brooke Burke.
Before show on set (above), and during the show in the Fantastic Suite at the W Hollywood.
Siren Studios wait area or S for Shelly — Hhhmmmm.
Leaving studio on the way to the W, just a couple blocks away.
The W Hollywood — I love its style. More about it by Bonnie, after the Giveaway (below).
In the Fantastic Suite with Lifestyle and Food Bloggers — Thanks to ICBINB!
A Champagne toast in the mirror and the option of Toast with I Can’t Believe It’s Not Butter!
I enjoyed Toast and all dishes developed by Katie Lee using ICBINB!
More information about the dishes and RECIPES are HERE.
My favorite was the Pineapple Upside Down Cupcakes pictured above.
Added to all from the W were Kobe Beef Sliders (above).
Off the Fantastic Suite was an outdoor lounge set with Beer, Wine, Champagne and Sodas.
And Celebrity Makeup Artist, Terri Apanasewicz was there to give expert advice — Thanks!
And beyond the outdoor lounge was another patio across the street from the Pantages.
GIVEAWAY:
If you got through all that and still want to be entered into a DRAWING to WIN a classy Ralph Lauren Serving Tray, (4) Champagne Glasses, Wine Charms and decorative Butter Knife, do (1) of these things before March 8th ends PST.
• Like Nibbles of Tidbits on Facebook
• Leave a Comment on this Post
• Follow @FoodBlog on Twitter
We’ll draw (1) name from all entries and notify him/her/you on March 9th with a CONGRATULATIONS! You may enter once a day via any means noted above. If you already Like Nibbles of Tidbits on Facebook (and probably don’t, hahaha), a subsequent comment there or here will count as an entry. Good luck and thanks ICBINB! Peeps.
A Bedazzled I Can’t Believe It’s Not Butter! is the real star here — It wore more than Toast.
What are you wearing I Can’t Believe It’s Not Butter!? These Fashion Experts want to know.
It’s an appetizing MENU designed by Katie Lee I’m wearing, replied ICBINB!.
I Can’t Believe It’s Not Butter! is going places, and Nibbles of Tidbits will soon offer a GIVEAWAY and report about the happenings this Oscar day in Hollywood at Siren Studios.
Who, what, where and when showing soon — And related blog report(s) to be linked.
Spread your mind after Toast.
Orange County Restaurant Week starts today — It’s the best time to dine out in the OC.
Its Launch Party at Newport Lexus was the perfect kick-off — Tasty bites at every turn.
Wine and song to entertain.
The Chocolate Raspberry Martini almost made me want a Lexus.
Pulled Pork Sliders from the House of Blues — Love it as a concert venue.
The Cupcakes were gone by the time we finished savory — Should’ve reserved one.
A special shout out goes to RA Sushi — We couldn’t get enough of their Shishito Peppers.
The Lobster Bisque offered by Scott’s Restaurant & Bar was one of our favorites.
And the Lobster Mac & Cheese from House of Big Fish may be the best I’ve ever had.
The only thing to make for dinner this week are reservations, they say. I think so too.
May need to go to Sundried Tomato to have this Chopped Salad (below) again.
I’ve appreciated Melissa’s Produce for years and have a story for another time.
Where are you dining this week? Polenta with Pulled Pork (top) was from Cucina Enoteca.
Starfish and a couple others ran out of food early — Wasn’t fond of that, but went elsewhere.
An honorable mention goes to Slater’s 50/50 for their Vampire Dip — It’s Gar-Lick-Key, but oh so darn good, and what nice servers they had. All was a good time. Thanks!
While contemplating the next color in Nibbles of Tidbits’ Food Coloring Series, The Funny and The Bad will be similarly featured in photographs in between — Fortunately The Good usually prevails here, and we laugh at the funny and learn from the bad that happens around FOOD and in life. This prelude is a taste of funny that can also be bad. I’ve experienced 7 of the Food-Related Injuries identified above, most commonly Wasabi Nose. How about you?
Pescadou Bistro gladly discovered during Newport Beach Restaurant Week.
Must have passed it a hundred times on Newport Boulevard and finally dined in. It was a Wednesday when there is no corkage fee. We didn’t know it until we saw patron after patron walk in with a bottle of Wine. Next time I’m bringin’ a bottle too (most did), and won’t feel stupid — Always thought it awkward, but it’s smart when no corkage. Who’s stupid now?
Enlightened is the word — We ordered from the restaurant week and regular menu, as many French specialties sounded good, and previously reported about Pescadou Bistro’s Paté.
Don’t have exact names of the pictured here, but confidently state ALL was a pleasure.
A toast with Wine on the tab, to the Paté, Salad with Wild Boar Salami and Gold Potato, Cream of Cauliflower Soup, Grilled Lamb Chops and “Gigot” Slow Roasted Leg of Lamb. Santé!
And to one of the best desserts I’ve ever had — It doesn’t look all that, especially in the photo below, but DANG, it was taste-TEE and unfortunately not on their regular menu. It should be.
Described as an Ice Cream Parfait with Candied Fruit and Red Raspberry Sauce, it was extraordinaire. I hope to have IT again. And Foie Gras, before the end of the year (preferably on a Wednesday) — It’s at Pescadou Bistro, until it’s banned from being sold in California next year. I’m not keen on the politics of it and recommend the Bistro become a speakeasy for it. There’s a lot more to say and write about it, but on a different blog.
Back to Pescadou — Stop in for dinner (only) ahead of passing it by. It’s romantic too.
Once the site of a speakeasy during prohibition, The Blue Beet plays on. And do you remember Sid? More history about the place can be found here. It’s a cool joint with good food and music. One of our Guest Bloggers, Bonnie recently enjoyed their historic prices (currently offered on Thursdays) with her son and wrote the following:
We went to the Blue Beet tonight for the “Throwback Thursday” specials that they are doing for their 100th Anniversary. Both Jay and I (and it seems like everyone around us) ordered the Beef Stroganoff, plus their “Gourmet” Mac ‘N Cheese. I think it’s the most incredible deal I have ever gotten for a dinner. It was a full plate of Stroganoff on top of Mashed Potatoes and comes with a very generous side of Green Beans.
Although I didn’t particularly care for the Mac ‘N Cheese, it was a full bowl, along with two slices of Garlic Bread. With two Cokes, the meal for both of us came to $24.00 and I have enough left over for a full lunch tomorrow!! Too bad I didn’t have my camera.
Menu offerings on Throwback Thursday:
Garlic Bread $1.95
Clam Chowder $2.95
Dinner Salad $2.95
BBQ Chicken Salad $4.95
Top Sirloin steak $5.25
Beef Stroganoff $5.25
Pork Chops $5.75
Steak Sandwich $5.75
Mac ‘N Cheese $3.95
Jay never had Stroganoff before, but he loved it! He ate every single bite of it, along with the Mac ‘N Cheese and his Garlic Bread. I highly recommend the place. That’s my report for now.
Thanks Bonnie! You better bring a camera next time — Above photo credited to a Yelper.
Our Food Coloring Series kicked off with orange to spotlight Orange County Food Blogs, then explored shades of purple, yellow, green, blue, red, white, black, brown, and now PINK.
Pink is sweet, tart and familiar to me — “All of her lovers all talk of her notes.” Indeed they do, but we talk food here. I’d guess that to be true in the lead photo too. Pretty in pink.
Pictured is a collection of pink favorites and parallels — Continuing top down it goes.
A Pink Grapefruit Salad, Beet Juice as a dye, and a path I’d love to walk.
Beef (Rib Eye Steak), well qualified for the brown, red (when less cooked) and pink posts.
Have you tried Dragon Fruit? I haven’t yet, but plan to. How about you?
Not exactly my dream kitchen, but I like, especially the mixer I’ve yet to buy.
Lick?
I still eat Cotton Candy at the OC Fair.
Pink Lemonade for a Garden Party to reminisce with old friends.
Always time to donate $ to find a cure for a nuisance that ruins too many lives.
Part of the dining community under the wondrous sea.
Cupcakes made by our very own Kids in the Kitchen.
Cured salmon, another shade of pink.
Adorable miniature bites in pink — I always fall for tiny things. They’re so cute!
A refreshingly beautiful Gelatin mold to see, couldn’t find the recipe.
Cheers to sharing Cupcakes and Milkshakes together.
Good morning — Eat at your own risk.
Seemingly endless choices at Choices, The Buffet at PALA Casino Spa Resort.
Choices is decidedly our first choice of Casino Buffets, inched up after a second visit.
Too many items to accurately list, track and photograph, and too busy having fun making choices, but generally describe the captured — Our tastes included, from top down, Pork Tenderloin, Carved Turkey Breast, Lamb and Sausage, and well cooked Fish in a Sweet Sauce.
The Largest Shrimp Cocktail in the World — You’re allowed to eat all of it, if you can.
BBQ’d Hamburgers, Hot Dogs, Chicken and Carne Asada to order, if you so choose.
Travel around the world while making choices at Choices — From Asia to Italy and beyond.
Lots of Pizza choices — Pepperoni and Jalapeno looked best to me.
Shrimp Fajitas in Mexico.
Or a good old-fashioned Sandwich exactly how you like it.
The decor is pleasant and the seating is comfortable.
One of the Pastry Chefs — He was nice and willing to assist, that’s all I know.
Spectacular Dessert Cases — It feels like you’re in a Pastry Shop to eat all you want/can.
One of each, to-go please, yeah I wish — Can’t eat all in one sitting and wish I had ’em now.
Pick any one, two, three, four, five, etc.
Have something custom made – A Banana Split, Crepes, Bananas Foster, Rootbeer Float, etc.
And the best part of the story is… We celebrated my Grandma’s 90th Birthday.
Happy 90th Birthday Grandma — We love you! We won big this day just being together, and didn’t lose too much in the video poker machines. It was a beautiful day out near Temecula.
On to the warning… Don’t order a Glass of Pinot Grigio — It’s $12. That was a shocker when the Glass of Chardonnay was only $4. We tasted both comparatively and will unanimously opt for Chardonnay next time. The Pinot Grigio wasn’t $8 better tasting, especially at a Casino.
I’m beyond thrilled to know it’s easy to create one of my favorite Candies, Fruit Gems, also known as Fruit Jellies aka Orange Slices, when flavored Orange, like the first batch I made.
I found a Raspberry Jelly Candy Recipe that I adapted to make the pictured Orange Gems.
Instead of Raspberry Extract and Water, used in the linked recipe, I substituted Orange Zest and Orange Juice — Technically the Juice of 1 Orange plus enough Water to equal 3/4 Cup.
Orange Gem RECIPE In Short: Boil 1 Cup of Corn Syrup with 1 Cup of Sugar and Zest of 1 Orange, and in a separate sauce pan boil 3/4 Cup of fresh Orange Juice with 7 Tbsps. of Fruit Pectin and 1/4 Tsp. of Baking Soda — Marry the two combinations, once boiled, and stir for a minute longer, then pour mixture into easily unmold-able pan (as shown).
Bendable, disposable aluminum pans work well for unmolding Candy.
Before dropping into Sugar, let Candy sit and set, loosely covered on the counter overnight.
Cut into strips, then squared gems and coat all sides in Sugar — Voila, they’re awesome!
They taste better than any I’ve purchased — If you love Fruit Gems, you have to make these.
All raved about them too — I made a second batch with Pink Grapefruit (below).
And a third batch with Blueberry Juice and Lemon Zest.
The Grapefruit Gems were superb, like the Orange ones, but the Blueberry Gems were comparably bland, and the Lemon Zest took over — Straight-up Lemon Gems would be good, or Lime Zest with Coconut Extract, the possibilities are endless. All natural first. 🙂
Do you remember Orange Guy? I thought he was so cute and wanted to peel him alive. Well, I gave it a try and created Orange Dude, if you see what I’m sayin’ — It just happened that way. The photos are minimized to tone down our rating. Enlarge each for a better peek. 😉
What excites me most here are these Orange Jellies I made for the first time — They are absolutely delicious! I will soon be posting more about them, along with an easy recipe adapted from another. All pictured utilized one glorious Orange. It’s a sexy, sweet thing.
Print this photo and tell the Theater it’s okay to bring in Candy, but don’t tell them I said so.
Searching for a Dip to utilize a jar of Sun Dried Tomatoes, I came across Ina Garten’s Sun-Dried Tomato Dip or a variation of it, over and over again. It didn’t sound all that terrific to me, but thought it had to be good if people keep making it — Well, that’s not necessarily so. I didn’t like it. Similar ingredients make more sense in Ina’s Pan-Fried Onion Dip, which is phenomenal.
No regrets about yesterday — The path is officially clear for hope, growth, success and happiness in 2012. The invitation (below) and experience (above) relate to this blog, since all was presented by and for EPL employees. They do a lot of cool things. My association with the wonderfully crazy Chicken is previously reported. I’ll always wish EPL well.
I wanted to toast a Marshmallow. Goodbye 2011 — Welcome 2012!
One of the most searched recipes on Nibbles of Tidbits is a copycat of Houston’s Chicago-Style Spinach Dip — To me (and confirmed by others), it captures the flavor and texture of Houston’s tasty Dip. It’s a respectable recipe (linked above) that holds up well to this simplified variation.
The pictured Spinach Artichoke Dip was prepared using the same recipe, without the Heavy Cream and alternatively increasing the Sour Cream from 1/2 to 3/4 Cup — This may be the better recipe (below), if too much Water is in the Spinach. Mix and bake pictured ingredients.
Bake in one to four dishes for an appetizer or individual side, depending on the crowd.
Spinach Artichoke Dip Recipe (a variation of this copycat)
Mix all ingredients together well, then transfer mixture to an oven proof dish and bake at 350° for 30 – 35 minutes. Let cool slightly and serve with Tortilla Chips, Bread or Vegetables.
1 (16 oz.) Bag of Frozen Chopped Spinach, thawed and squeezed, drained of water
1 (12 oz.) Jar of Marinated Artichoke Hearts, drained and chopped (Unmarinated is fine)
1 Large Garlic Clove, minced or pressed
1 Cup of Mozzarella Cheese, grated (Jack Cheese may be substituted)
2/3 Cup of Parmesan Cheese, grated or shaved
3/4 Cup Sour Cream
One dish to freeze for another time is good too.
Note: The spotlight should also be cast on the following for being amongst the Top Five Most Searched Recipes in 2011: Houston’s Braised Red Cabbage with Goat Cheese, Chipotle Barbacoa Beef, Amish Friendship Bread and Oven Baked Ribs. Enjoy — Happy 2012!
I could write a dissertation on political and religious aspects of this photo, but here I appreciate its creative value — It makes me want to carve Bread, not bite the hand that feeds me, reach out and touch someone, ask not what my country can do for me and/or give it five.
Seasons 52 food sure looks and tastes like it’s over 475 calories, but they promise it’s not.
First, a big thank you goes to our super awesome Server, Julianne and management for the Wine — Though there by default, at one point there was nowhere else I wanted to be. I walked in feeling down about recent events and left well-fed, optimistic and confident.
Just sayin’ the service and food hit the spot this night, on the patio at Seasons 52 Fresh Grill.
We had Shrimp Stuffed Mushrooms, a Sonoma Goat Cheese Ravioli, Chipotle Shrimp, and Steak and Cremini Mushroom Flatbread — Their menu changes with the weeks and seasons.
Next time I’m saving room and time for the Mini Indulgences — They’re so cute and look tasty.
The Mandarin Orange Cosmopolitan is superb and practically two with a second icy pour.
Outdoor patio view at Seasons 52, with heat lamps and a fireplace in December.
Seasons 52 occupies the space below The Capital Grille at South Coast Plaza.
This day I realized one’s perception is equal to nothing on earth and all continues to be possible for the naive. There’s a Seasons 52, turn, turn, turn, and a time to every purpose under Heaven — A time to eat, a time to sleep, a time to leap, a time to bleeeeep, a time to get deep, a time to keep, a time to say more than a peep and a time to drive a Jeep. 😉
Worlds collide — I remember David Rosengarten. In the early days of the Food Network, he was one of my favorites. I learned a lot from him during several years of Taste, and thought he was so conversant and educated so thoroughly. I truly understood whatever the principle.
I hadn’t thought of him in a long time, until given The Rosengarten Report by a friend.
A friend whose Mother’s Estate produces Mardesich Extra Virgin Olive Oil in Paso Robles.
And The Rosengarten Report wrote about it, which means it’s something special.
Terrific for them, you and me, since I recently tried a bottle of Mardesich Extra Virgin Olive Oil. It tastes better than any I’ve tried in a long time and I’m not just sayin’ that because it’s harvested by a degree of separation. It can also be purchased at We Olive in Paso Robles and Long Beach, another reason to visit Belmont Shore. I’m glad to like it so much.
It’s most excellent for full-flavored food and perfect with Sourdough Bread.
Bravo Mardesich! Fruitful growth is wished upon you — And salute to David Rosengarten.
A formal THANK YOU to Cost Plus World Market for the lovely prizes and party supplies.
All were pleased by the smart kitchen tools, house decorations and gourmet Chocolates.
Thanks also go to my friends who contributed the appetizing FOOD, even the Jack in the Box Tacos cut in half, disguised as an Appetizer — That’s funny Michelle. What do you call ’em? Ironically several were happy to eat them, and it was fast, easy and cheap for her. So be it.
Always look forward to the Chocolate Dipped Oreos from Loretta — Wish I had some now.
Merci, Gracie, Danke Shoen, Mahalo, Arigato, Gracias y mas Cost Plus World Market.
A wave to you for making this 17th Annual Christmas Par-Tay a success.
I tour the world at CPWM.
You can lead a Lobster Claw to Butter and Lemon, but you can’t make it taste good. Well, it appears I can’t. Maybe you can. Lobster Claws often seem rubbery and too bland to me. I’d been craving Lobster for some time now and was told it’s on sale at Gelsons. It was time.
On the way home from work with nothing planned, I decided to treat myself, so I thought.
That all sounds terrific, but I gotta kill it. Oh crap, I’m having a flashback. First in ten, don’t do it again — In other words, I bought my first Live Lobster over ten years ago, but had someone else prepare it. I just couldn’t do it. And it didn’t help that a friend was holding it up like a puppet saying…”Don’t kill me.” I now remember it’s not an enjoyable process.
Just Do It — I was fairly prepared to cook it this time, but discovered new issues.
I followed the boiling instructions above, though think steaming Lobster is probably better.
Unfortunately this process did not yield the generous, tender, sweet meat I was hoping for.
This Lobster’s meat was tough, semi-sweet, watery and sparse — Not good.
And then there’s the Lobster Roe in the middle of the tail, which appears to run parallel to the Lobster’s waste/vein/poop, I don’t know. I removed both before eating the tail meat. Not fun. And the worst part is prematurely diving into a cross-section of the Lobster Tail, before discovering the roe-poo — Yuck. Though some consider it a gourmet treat, I don’t.
After all was cut out, there was hardly any meat — My Lobster naivety is gone, I think?!
I learned a lot, and firmly prefer that a grilled, cleaned, fat Lobster Tail (only) be served to me.
Gelsons will steam the Whole Lobster for you at no extra charge — I was tempted, but had to prepare it (at least once) myself. Check, done. It’s not as easy and fruitful as it seems.
I’m most excited about the Canelés, the so-called New Cupcake (left), a favorite in Bordeaux and the Turkish Lokma (right) that would be discovered on a Doughnut World Tour. You should be seeing more of both in 2012 according to The Official James Beard Foundation Blog. Other Food Trends I’m not so thrilled about, especially Diminishing Portion Sizes — I’d prefer to see diminishing prices. All 2012 Food Trends are published on Delights & Prejudices.
I grew up conducting neighborhood Pepsi vs. Coke Challenges and the results were always split down the middle — Each argued passionately for his/her choice. I rarely drink either today, but clearly knew which I liked better back then. At the time, I lobbied heavily for Pepsi. I believed it to be less sweet and more carbonated, though current co-workers feel strongly otherwise in favor of Coke. The Cola Wars continue. Do you have a favorite? With respect to the infografic, I found the acquisitions interesting. The next challenged may be between Naked and Odwalla. Credit: Business Insurance Blog.
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