Wolfgang Puck

19 Apr 19
The Sauce by Slice

Ah, California. The land of surfers, sun-kissed hair, Hollywood, tech start-ups, and pizza. Pizza, you say? California isn’t Chicago or New York! Au contraire. And we don’t just mean California Pizza Kitchen. California Pizza Kitchen is the most famous in a long line of innovative restaurants that changed the way Americans viewed pizza and its […]

19 Apr 19
DDC Group Inc

Easter is this weekend and there are an endless amount of Los Angeles restaurants where you can have a delicious Easter brunch with your friends and family! Take a look. Wolfgang Puck at Hotel Bel Air will serve a three-course brunch from 11 a.m. to 3 p.m. Menu highlights include a spectacular seafood tower, handcrafted bloody […]

18 Apr 19
Boston Herald
BASIC NEEDS: Reality star Stassi Schroeder just stopped by Boston on her “Next Level Basic” book tour and received the royal treatment while staying here. The Ritz-Carlton Boston hosted the “Vanderpump Rules” cast member, tricking out her room with goodies that were all totally on-theme with her new publication. “I’m going to full-blown cry right now,” Schroeder said while showing off her decorated suite in an Insta story. “I just arrived at the Ritz-Carlton in Boston, and they are treating me like a queen. I’m like — look at this — Meghan Markle.” We’re told that Bridie Quinn, director of sales and marketing at The Ritz-Carlton Boston, is a big fan of Schroeder’s work and, with a copy of the new book in hand, she teamed up with the hotel’s pastry supervisor, Kerry Levesque, to create an unforgettable crop of personalized amenities to welcome and congratulate the celeb on her latest accomplishment. Among the anything-but-basic items left in her hotel room: A sweet display that included sugar-replicas of both her book cover and a bottle of Sriracha hot sauce, a cupcake made to look like a specialty Starbucks drink, and a scattering of edible pearls and macarons; ample cans of Diet Dr. Pepper and a DIY Aperol spritz bar, so she would have full access to her favorite beverages; wine glasses separately etched with the initials “S” and “B” for her and her boyfriend, Beau Clark; a neon #OOTD sign installed above the bathroom mirror; and a Ritz-Carlton robe embroidered with “Basic Bitch” for her to take home. “I’ve never been so happy in my entire life,” said Schroeder, who had an en suite IV treatment before pouring herself a spritz. “I seriously recommend becoming an author.” MUSIC TO OUR EARS: We hear that Yo-Yo Ma dropped by local eatery Kamakura earlier this week. The celebrated cellist was apparently in our neck of the woods after playing a free concert on the U.S.-Mexico border last weekend. Kamakura is quickly becoming the place to eat among serious Japanese cuisine junkies because of its rare Kaiseki offering (that’s a traditional multi-course meal from the Land of the Rising Sun). A couple of weeks back, renowned restaurateur and celebrity chef Wolfgang Puck was also spotted at the Financial District establishment, which is owned and operated by Executive Chef Youji Iwakura. THE OZ HAVE IT: Dr. Mehmet Oz took a stroll down memory lane, as he spent time with his son, Oliver, at his alma mater this week. “Visiting @ooh_liver at @harvard always reminds me of when I was a student here,” the doctor and TV host shared on social media. “The freshman yard and houses where he now lives as a freshman haven’t changed much since my days in Cambridge.” Oz was also seen outside the Crimson campus, as he sat down for an intimate lunch with a few members of the WEGO Health team at The Capital Grille in Back Bay.
17 Apr 19
Twin Cities
For many of us, Easter is the perfect spring holiday; a celebration of rebirth and a beloved time for families to gather together around the table. I’m sure many people are reading this and thinking about what to cook for a holiday brunch, so I’d like to offer one of my favorite classic recipes for the most symbolic Easter ingredient in the Western world since medieval times: the egg. Many parents will be dying eggs for children to hunt for and gather in their baskets. Others will buy chocolate or other candy eggs. But for cooks, the most important matter of the day is how to prepare eggs for Easter brunch. To my thinking, the ability to prep at least partly in advance is one of the most important considerations for the holiday meal. After all, you’re probably cooking for more than the usual number of people, and you want some ease that will allow you more time to enjoy your guests. That’s why so many people make savory or sweet egg-enriched bread puddings that they can assemble in advance and bake at the last minute; or eggy recipes like quiches or frittatas that are as delicious at room temperature as they are hot. But I’d like to suggest another approach; one so old-fashioned that it may seem surprisingly “new” to you and your guests: a preparation called “eggs en cocotte” in French, or “coddled eggs” in traditional English cookbooks. The term “en cocotte” simply means “in a covered baking dish,” which certainly describes the basics of the following recipe, in which eggs are cooked with a touch of cream in individual ramekins lined with smoked salmon. You may prefer the term “coddle,” though, which seems especially well-suited to this method. As you probably know, it means to be overprotective or overindulgent of someone or something. And that is certainly how the eggs are treated here, gently baked in an easily assembled water bath that helps them come out with the whites perfectly set and the yolks still fluid in a delicious, custardy way. Doesn’t that sound perfect for your Easter table? Even more appropriate to the season is the recipe’s sorrel sauce, which you prepare in advance, keep warm and spoon over the eggs at serving time. A specialty of springtime, and easy to find right now in well-stocked supermarkets and at farmers’ markets, the sorrel leaf has a light, refreshingly tart flavor; and the sauce so delicate it literally melts into a puree on contact with hot butter. Now, imagine the delicious results: perfectly cooked eggs with firm whites and bright yellow yolks; pale pink salmon; and a vivid light green sauce. It’s the ideal combination of colors for your Easter table! CODDLED EGGS WITH SMOKED SALMON AND SORREL Makes 8 servings. 7 tablespoons unsalted butter, softened 1/2 pound smoked salmon, cut into slices 1/4 inch thick Freshly ground black pepper 1 1/2 cups heavy cream 12 sorrel leaves, stems removed Kosher salt 8 large eggs Toasted good-quality white bread, for serving Coat the bottom and sides of eight 4-ounce ramekins with 1 teaspoon butter each. Place them on a tray and chill in the refrigerator for 15 minutes. Line the bottom and sides of each ramekin with the smoked salmon, distributing it evenly among the ramekins. Season the inside of each ramekin with some black pepper to taste. Spoon 1 tablespoon of the cream into the bottom of each ramekin. Return the ramekins to the tray and chill until ready to use. About a half-hour before you plan to serve the eggs, preheat the oven to 400 degrees. Meanwhile, cut the sorrel leaves crosswise into julienne strips about 1/4 inch wide. In a nonreactive saute pan, melt all but 3 tablespoons of the remaining butter over medium-high heat; add the sorrel and saute for 1 minute. The leaves will melt into a puree. Stir in the remaining cream and simmer, stirring frequently, until the volume reduces by half, 5 to 7 minutes. Season to taste with salt and pepper, and keep warm. Bring a saucepan or kettle of water to a boil. Carefully break an egg into each ramekin. Place a sheet of parchment paper on the bottom of a deep baking pan large enough to hold the ramekins comfortably. Place the ramekins in the pan, evenly spaced. Cut eight squares of aluminum foil large enough to cover each ramekin and smear one side of each with the remaining butter. Cover each ramekin with the foil, buttered side down. Slide out the middle rack of the oven partway and place the baking pan on the rack. Carefully pour the boiling water into the pan to come halfway up the sides of the ramekins; then, carefully slide the rack and pan into the oven and close the oven door. Bake the eggs for 10 to 12 minutes until the whites are set but the yolks still look soft when you lift the foil on one. Carefully slide the rack partway out of the oven and gently lift out the baking pan and remove each ramekin, placing it on a kitchen towel to absorb the moisture from its underside. Remove the foil, transfer the ramekins to serving plates, and carefully spoon the sorrel sauce around the edges inside each ramekin, surrounding but not completely concealing the yolks. Serve immediately, accompanied by toast. [related_articles location=”left” show_article_date=”false” article_type=”automatic-primary-tag”]
14 Apr 19
Blog 'Til You Drop

March 25- 2.8 mile run Today was my Green Lake run! It has been quite awhile since I ran Green Lake, but it brought back a lot of memories from my cross country years in high school. It felt good to get up, get ready, and go for a morning run. The air was fairly […]

14 Apr 19
FUNG IE

Hari ini saya belanja di Waitrose supermarket di kawasan Nine Elms, UK. Suami berencana masak cah brokoli, sementara saya ingin masak soto ayam untuk sahabat baik kami di London. Kami akan memasak di apartemennya di Thorne House, Nine Elms. Sebelum berangkat ke Inggris, saya membawa banyak bumbu dari Indonesia. Suhu pagi ini sekitar 6 derajat […]

13 Apr 19
article

Las Vegas clubs have so much to offer you – but just once you learn where you should go! So, here it is: the insider’s scoop on the absolute most indulgent and decadent groups in Failure City:Rain is a totally special area amongst one other Las Vegas nightclubs. The fountains and waterfalls really include energy […]

13 Apr 19
The Eclectic Mind of Ryan

Yo, Mitchell Schwartz, your boy, Wolfgang Puck has an air fryer with your name on it… also, I guess, his name on it as well. And right now Woot’s got the Wolfgang Puck 7.2 Quart Air Fryer for just $50 which is $40 less than what’s currently on Amazon. Read more… from Kinja Deals http://bit.ly/2Z1s0qG […]

13 Apr 19
BossFM

Yo, Mitchell Schwartz, your boy, Wolfgang Puck has an air fryer with your name on it… also, I guess, his name on it as well. And right now Woot’s got the Wolfgang Puck 7.2 Quart Air Fryer for just $50 which is $40 less than what’s currently on Amazon. Read more… Powered by WPeMatico