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“Celebrate Earth Day by reducing the # of Veggie Grill Virgins in the world!  Bring a friend who hasn’t been to The Veggie Grill, let the cashier know you have a VG Virgin with you, and we’ll comp their entree.  Tell your friend it’s on you!

The Earth Day/VG Virgin Day offer is good on Thursday, April 22nd.  One Veggie Grill Virgin per experienced Veggie Griller; No solo VG Virgins please.”

*Images and quotes courtesy of Better Eating Concepts, LLC
*Click here to find the Veggie Grill location nearest you.

C H O C O   H A Z E L N U T   Y A N   Y A N

Attractive packaging, similar to the pink and blue varieties you’ve seen.  Notice the toasty color and cascade of golden hazelnuts?  That’s how you know you’re about to peel back some yummy goodness.

The inside compartments are the same – long biscuits on one side, small pocket of frosting on the other.  The choco hazelnut frosting tastes a lot like Nutella.  I guess the only difference is that it tastes a tad more like chocolate than hazelnut.  Also, the flavor is not as layered or intense, and the nuttiness comes off as an afterthought – something you search for and notice upon a slight lag.  Trust me, though, because it’s definitely there!

This carton of Yan Yan cost me about $1.25 – $1.50 plus tax (Tokyo Lifestyle 4101 Campus Drive Suite 4237 Irvine, CA 949.509.9501).  Pricey for a repeat purchase, but still worth the time of any avid snacker.

T R A D E R   J O E’ S   P A R I S I A N   M A C A R O N S

Trader Joe’s currently only carries this box featuring two types of macarons: vanilla and chocolate.  Perhaps they have more flavors up their sleeves and are waiting to see if this item is a quick seller?  In any case, check out these close-ups of the vanilla.

Front:

Side:

Notice the little “foot?” Very nice.

Interior:

The vanilla macarons taste pretty fantastic in all consideration.  They come frozen and are supposed to remain stored in the freezer.  However, like most properly-made macaron wafers, they freeze well and thaw completely in a matter of a minute.  The vanilla carries a noticeable trace of some type of liquor – maybe bourbon.  I think this may be what keeps it from freezing completely.  The wafer remains tender, not tacky.  The butter cream remains delightfully smooth.

Chocolate macaron, front:

Looks pretty good yeah?  Keep going.

Back:

Macaron car crash!  Completely destroyed in the back.  And not just this one, every single chocolate one in the box.  And not just this box, every single chocolate one in the several boxes I bought (at two different locations!) within one month’s time.

Back of another:

Crash!  Boom!  BaM!

Slight side view:

Aside from nearly every chocolate macaron being damaged, they are also very hard and sticky to eat (think stale Tootsie Roll texture).  So after maybe my fourth box, I figure out the remedy: Leave the chocolate ones out to thaw considerably longer than the vanilla.  If the vanilla takes about two minutes to come to consistency, the chocolate will take at least a half hour – if not more.  I’d leave them out for 45 minutes before eating.  On a positive note, the chocolate macarons in the last box or two that I buy are much more intact than the first several rounds.  Hopefully Trader Joe’s has found some sort of packaging solution.

The big difference in thaw time is annoying, but you can always keep the vanillas in the fridge while the chocolates finish on the counter.  Considering how chic (read: expensive) these cookies are, I would definitely buy the pre-made Trader Joe’s brand for parties and teas you host at home.  If the chocolate ones continue to arrive increasingly intact, the value just can’t be beat.

*Click here to find the Trader Joe’s location nearest you.  Consider calling first to see if they carry this product.

Click here to find the participating location nearest you.

Here’s a link to where we go and check out what’s happening:
Open Table Orange County Restaurant Week

But if you really want to see the official webpage:
http://orangecountyrestaurantweek.com/

I think it’s a dinky website design, but who am I to criticize? Any how, go out and have fun. We’ll try to post updates soon, becuase we’re definitely behind.

Just click on the dineLA 2010 image for more info.

STACKABLE OVEN DISHES BY BJOERN

These dishes are made from a combination of porcelain and silicone.  Not only are they (obviously) oven-safe and compact, they also feature fire-resistant bottoms.  That means you’ll also have ready-to-assemble chafing dishes on hand for holiday entertaining!

See it in action in the video below!

Food packaging guidelines advise a change from labels usually naming only Israel or West Bank as the source.

The government said it was opposed to a boycott of Israeli goods, but that the settlements posed an obstacle to peace.

The Palestinian general delegation to the UK welcomed the move, but Israel said it was “extremely disappointed”.

All Jewish settlements in the West Bank are illegal under international law, though Israel disputes this.

The new guidelines recommend that food labels in supermarkets should bear the phrases “Israeli settlement produce” or “Palestinian produce”.  Read more

*Courtesy of BBC News

S N A P S H O T S   O F   T H E   B O U C H O N   O P E N I N G   P A R T Y

November 17, 2009 – 12:36pm

“Beverly Hills was abuzz Monday night for the much-anticipated opening of Thomas Keller’s third outpost of Bouchon. Celebrities and foodies mingled in the palatial dining room, sipping Champagne and sampling charcuterie.

But as is the case with most gatherings, the real party was in the kitchen, where guests gathered to see just how Keller’s well-oiled machine works. Attendees passed through, picking up small bites and chatting with the Bouchon chefs. There was also a station where guests got a chance to make olive branch baguettes. Julia Louis-Dreyfus (above), quite handy with the scissors, was lucky enough to score a personal lesson from the master himself.

Of course, there were plenty of chocolate bouchons (pictured below) — along with a pyramid of countless other pastries — for the nibbling.”

Chocolate Bouchons:

Wild Mushroom Tarts:

Assembly:

*Courtesy of Krista Simmons. See more by viewing Krista’s photostream.

The front entrance, complete with crisp awning and polished double doors:

Close-up of the signage:

Cute custom tiles at the entrance, marking the year of establishment:

Front desk and corridor:

“Un sourire imperceptible”:

Outdoor dining upstairs:

I bet dining al fresco on the roof during a summer evening would just be wonderful. Could kick myself for not taking photos of the raw bar, but that – along with a review – is sure to come soon.

*Check out Bouchon Beverly Hills online to learn more or make reservations