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

F E N N E L   M U S T A R D

Ingredients:
1 tablespoon vegetable oil
3 cups chopped fennel
1/2 cup white wine vinegar
1 tablespoon water
1 teaspoon dry mustard powder
2 teaspoons whole grain mustard
Salt, to taste

Instructions:
In a skillet, heat 1 tablespoon vegetable oil. Add 3 cups chopped fennel, cover, and cook over low heat, stirring occasionally until softened (approximately 25 minutes). Add 1/2 cup white wine vinegar and cook, uncovered, until the fennel is tender (approximately 15 minutes). Transfer the contents of the skillet into a blender. Add 1 tablespoon water and 1 teaspoon dry mustard powder, and puree. Scrape the puree into a bowl and let cool. Stir in 2 teaspoons whole grain mustard and season with salt. Transfer into jars, cover, and refrigerate.

Makes 1 cup

*Recipe courtesy of Ad Hoc at Home ($50.00 in stores, but as low as $24.00 online)
*Image courtesy of burcu avsar

With the highly anticipated opening of Bouchon in Beverly Hills this month, Keller will be a very busy man.  Lucky for local fans, he will be coming to Williams-Sonoma at South Coast Plaza to introduce and sign ad hoc.

The South Coast Plaza signing will occur on Thursday, November 12, 2009 at 11:00AM (3333 South Bristol Street Costa Mesa, CA 92626).  Williams-Sonoma South Coast Plaza is located in the main mall between Macy’s and Bloomingdale’s.   This event will be free and open to the public, but will likely fill up fast.

For your convenience, the California appearances are listed below:

Williams-Sonoma Santa Monica
Monday, November 9, 2009 at 12:00pm
1600 Montana Avenue, Santa Monica, CA 90403
(310) 586-1018

Williams-Sonoma South Coast Plaza
Thursday, November 12, 2009 at 11:00am
3333 South Bristol St., Costa Mesa, CA 92626
(714) 751-1166

Williams-Sonoma Palo Alto
Sunday, December 6, 2009 at 11:30am
180 El Camino Real, Palo Alto, CA 94304
(650) 321-3486

*Please note that Thomas will only be signing copies of ad hoc at home purchased at Williams-Sonoma (ie proofs of purchase will be required)! =0/
*Click here for more information and a full schedule of the Williams-Sonoma ad hoc tour

It is mentioned toward the end of the article that Bon Appétit will remain on shelves (which, personally, is little consolation because I am not a fan).  Just hope Food & Wine doesn’t slip through our fingers, too…  The country seems to be shifting toward Family Circle and Every Day with Rachael Ray.

S H U T T I N G   D O W N   G O U R M E T

Gourmet editor-in-chief Ruth Reichl (shown here next to Chef Masaharu Morimoto) is expected to leave Condé Nast, as the magazine is folding

By Laura Schreffler & Phyllis Furman

“Condé Nast’s glamorous building on Times Square felt more like a funeral home Monday as the company shuttered four money-losing magazines – including legendary food title Gourmet – and let go about 180 staffers.

In addition to Gourmet, the once lofty publishing house is also ditching Cookie, a parenting magazine, and Modern Bride and Elegant Bride, as it tries to boost profits in the wake of an extraordinary advertising downturn.

“People who were laid off are crying and angry,” an insider said of the scene Monday. “There isn’t a laugh in the building. Everyone is shocked and a little panicked.”

Gourmet’s editor-in-chief, iconic food writer Ruth Reichl, who’s been at the title since 1999, is expected to exit.

“Thank you all SO much for this outpouring of support,” Reichl told her Twitter followers Monday. “It means a lot. Sorry not to be posting now, but I’m packing. We’re all stunned, sad.”

Nearly all the editors and publishers of the other shut-down titles – including Cookie editor-in-chief Pilar Guzman – have been shown the door.”  Read more

There are a few things you can do to make this drink even more figure friendly. I use non-fat milk when making it for myself… much of the frothiness gets lost, but it is a small price to pay. I’ve also used buttermilk, which is extremely healthful and lends an added dimension of flavor. Sugar substitutes like Splenda can be used in place of condensed milk (honey would be a nice option for kids and kids at heart).

For those who are feeling extra festive, try adding your favorite liquor.

S P I C E D   M I L K

Ingredients:
10 oz. 2 percent milk
1/2 teaspoon vanilla
1/2 teaspoon fresh ground cinnamon
Dash fresh ground nutmeg
1/2 tablespoon sweetened condensed milk
1/2 shot good bourbon (optional)

Instructions:
Add milk, vanilla, cinnamon, nutmeg, and sweetened condensed milk into a saucepan. Bring to a simmer, stirring regularly to keep milk from forming a solid layer on the bottom of the pot. Once the milk is steaming and frothy at the top, pour it into a WARMED mug.

Savor and enjoy!