Posted on Nov 25, 2008 under Food and Travel News, Los Angeles |
The Langham Huntington Hotel & Spa just announced the return of the Teddy Bear Tea, a long-time Huntington Hotel tradition for children ages 4-12 and adults to celebrate the upcoming holiday season. From 10:00 a.m. to 12:00 p.m. December 11-14 and December 18-21, Teddy Bear Tea in the Lobby Lounge will feature lavish and enchanting holiday decorations, a puppet show, story telling by one of Santa’s helpers, and pictures with Santa. Here is a pic of afternoon tea offerings at the Langham afternoon tea:
Langham tea sandwiches
Adults will enjoy Langham’s Signature Afternoon Tea, which features a choice of tea, savory finger sandwiches, scones with Devonshire cream and an assortment of tortes, cookies, cakes and breads. Children can enjoy peanut butter and jelly sandwiches, gingerbread cookies, hot chocolate, milk and other tasty goodies.
This holiday season, The Langham, Huntington Hotel & Spa is partnering with HILLSIDES, a non profit organization established to create safe places for children, strengthen families, provide special education and advocate for children’s rights. Each guest of Teddy Bear Tea is asked to bring one unwrapped, packaged gift for donation to HILLSIDES, which will help bring joy to children in need.
Teddy Bear Tea is $50 per person plus tax and gratuity. Seating is limited and reservations are required. For more information or to make reservations call (626) 568-3900 or visit www.langhamhotels.com.
Posted on Nov 25, 2008 under Archives |
Visit MGM’s Craftsteak, the newest steakhouse from Bravo “Top Chef” judge and restaurateur Tom Colicchio, for the perfect waygu filet or ribeye for two.
Craftsteak Shrimp
The exotic Brazilian wood flooring, highlights of leather and bronze, rich earth-toned walls and fine wood tables reflect the restaurant’s natural approach to decor as well as food.
Choose from a wide variety of roasted, braised and grilled meats, fish and vegetable sides or opt for the affordable $39 market menu. Here are some pics from my last visit:
Wagyu filet
Mashed potatoes
Mushrooms
Enjoying dessert with my friend Sheila
Posted on Nov 17, 2008 under Chefs, Interviews |
Chef Bernard Guillas
Executive Chef
The Marine Room
La Jolla, CA
Born into a family of butchers, bakers, and restaurateurs, Chef Bernard Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine. He began his formal training in 1978, at Le Bretagne Restaurant in Questembert, France, where he apprenticed with the legendary Georges Paineau. Over the next six years he expanded his culinary knowledge with several Maitres Cuisinier de France fine dining restaurants. Jumping continents, Guillas moved on to become chef de cuisine at Le Dolmen in French Guyana. Richly diverse South American flavors still influence his food today.
In 1984, Guillas moved to Washington DC as chef tournant, chef saucier, and sous chef under Pierre Chambrin, former White House executive chef, at Maison Blanche. In 1989, he relocated to San Diego and spent five years as chef de cuisine at the Grant Grill, located in the US Grant Hotel in downtown San Diego’s historic district. He joined the La Jolla Beach and Tennis Club, Inc. as executive chef de cuisine in June 1994.