For the Love of Food

3800 Ocean Restaurant by Dean Max

2011-06-28T08:45:00.000-07:00

Moon light on 3800 Ocean

2011-06-27T18:28:00.000-07:00

Moon light on 3800 Ocean…a Dean J Max signature restaurant.

There are some moments that qualify being put into the memory books… Friday evening’s South Florida Foodies event at 3800 Ocean,a Dean Max restaurant is one of them.

From the conception of the menu with Chef Larry LaValley to the day of the event, everything was just Perfect!

The nights started with a glass of Prosecco and pass bites such as Corn soup with peeky toe crab toast, bruschetta of beets and Coach Farm goat cheese, and potato rosti topped with Florida sustainable caviar…. This was definitely a prelude of what came next.

Guests mingled, introduced themselves to one another and it was evident that there was great energy in the room.

We proceeded to dinner.

The main dinning room was set up “Sexy Style” with long tables lined with shiny wine glasses, white linen napkins, tea candles and precious orchids. To top it, the most beautiful view of the Atlantic Ocean only feet away. Elegance and simplicity all in one.

Once we all were seated, the wine started pouring. First up, a Cht Ste Michelle Sauvignon Blanc. I introduced the chef to the Foodies and thanked our sponsors for the evening… The anticipation was building…. Mouths were watering.

The first course came out… Ahi Coconut tuna ceviche cilantro, Serrano peppers, green onions and coconut sauce snuggled into a fresh coconut and toped with delicate Mache. This dish was to die for. Refreshing yet intriguing with complex notes of both citrus and coconut…. Divine!

The next course was White water clams B.L.T. with smoky bacon, Swank Farms romaine and spicy baby tomato…. The mild smoke flavor and the perfect balance of acidity provided by the tomatoes complimented the delicate and subtle flavor of the white water clams… The surprise of a drunk piece of grilled bread at the bottom of the bowl closed the deal on palate pleasure. The simplicity of this dish was heightened with the pairing of Cht Ste Michelle Gewurztraminer. Beautiful dance of flavors.

When putting together a menu, I always like to include a salad… But it has to be special, it has to POP! Chef aroused our taste buds with a salad of Grilled nectarines, Swank mixed greens, roasted pine nuts, Winter Park blue cheese and raspberry vinaigrette…. Let’s just say Mmmmm! The blue cheese was tamed and the pine nuts exuberant in flavor. The grilled nectarines provided a delicious textural component to the dish as the mellow yet berrylicious vinaigrette provided a slight sweetness to balance the mixed greens. Perfect way to introduce summer on a plate. Cht Ste Michelle Pinot Gris perfected this course.

Pasta, Pasta, Pasta!!! Only talented chefs can take a few simple fresh ingredients and make something so familiar, into something that you’re going to crave hereafter…

Chef Dean put together jumbo shrimp, mussels, local catch and Rustico al Ceppo in a delightful basil broth. Clean, abundant, eye catching and palate tantalizing! Paired with Cht Ste Michelle Chardonnay and Voila, Perfection!

What came next is sometimes difficult to explain, but happens often. It’s as if a veil of happiness covered us and we all started hugging, laughing, taking pictures and exchanging telephones, planning the next foodie encounter…,So much love in the room. Intoxicating!! The joy of sharing food and wine came to life, making strangers into old friends… It’s a curious thing, but I LOVE IT!

Wait, the feast is not over yet:

This next course was my favorite. Let’s talk haute cuisine, sophistication, depth of flavor and exquisite precision of sublime tastes.

Alaskan day boat halibut, wild mushrooms, Swiss chard, lobster nage, truffle crème, and Siberian caviar … Close your eyes, can you taste it? Transcendence!

The ripe and full essence of the Cht Ste Michelle Merlot paired like soul mates.

There’s still more.

The intermezzo of cucumber granite cleansed the palate and jolted the senses. Pow! Yum! Mmm!

A fabulous meal usually ends with a fabulous dessert… This was no exception. An 18 inch Key lime tart with coconut cream and Florida strawberry jam was placed in the center of each table. Everyone’s eyes opened wide. You could see smiles and the look of anticipation on the Foodies faces. This dessert was outrageous!

The combination of the tart key lime and the coconut was a party in your mouth. If you closed your eyes you could imagine yourself on some tropical island with a breeze in the air and Calypso music in the background, the smell of the ocean and the pleasuring of your senses. Heaven on Earth… The Cht Ste Michelle Riesling completed the dream.

What an incredible night filled with fabulous food, beautiful wines and sound of laughter and the warmth of hearts… just Perfection!

I am forever thankful to Chef Dean Max and Chef Larry LaValley for providing the South Florida Foodies with a night to remember. Your generosity and love of food is beyond words … You guys ROCK!!!!

Also a very special thank you to our sponsors for the evening: Swank Farms, Caviar and Caviar, Jupiter Magazine, Marriott Resort and Chateau Ste Michelle … You guys ROCK!!!!

Maude Eaton

Another One Bites the Dust!

2010-12-30T12:17:00.000-08:00

My Year of intoxicating Elixirs, Love potions and Juices from the Food God above !

A Year of Feasting

2010-12-30T11:00:00.000-08:00

I wanted to share a glimpse into My Year In Food. The following are some of the dishes that created palate bliss and memorable Foodgasms. The search for the perfect bite took me to Paris, Miami, New York and Washington D.C.. Of course, not all my favorites made it to the post , but you'll get the idea. More incredible than the food is the wonderful people with whom I shared these "fabulust" feasts. The photos are in no particular order and each holds a special place in My Year in Food. Enjoy!

Happy, Happy, Zing, Zing!

2010-12-15T07:31:00.001-08:00

I was in New York City several months ago and had a dish of perfectly seared sea scallops on top of a spring pea puree that were dusted with Piment d'Espelette. It was love at first bite! Since then, I have been looking for the same palate fix. It's interesting how I become fixated on ingredients and then how they suddenly start to appear in my life. Such is the power of attraction.

Months had past since my foodgasm in New York City and I had been thinking and lusting for this red powder. I was going into withdrawals. So on my recent trip to Paris, I was surprised and elated. I had come to the right place. I couldn't get enough of incredible culinary creations finished with a sprinkle of the red spicy pepper dust.

Let me explain to you what I'm talking about. Espelette pepper has been exclusively grown in the Basque region of France since the 1600s. It is filled with mysterious flavors, at once spicy and smoky but at the same time slightly sweet and delicate. The pepper's heat appears in the back of the mouth adding the element of unexpected surprise, rounding out and heightening the experience.

So with that said,it's time to close your eyes and imagine tasting a simple egg, fried in the most luxurious Normandy butter served over chanterelle mushrooms, topped with red fairy dust.... Yes, I did roll my eyes back and take a moment for myself.

Now , savor the most voluptuous chestnut soup with thin slices of foie gras hiding in the bowl. With every mouthful, the Food Gods would sing... Happy, happy, zing , zing!

I even went as far as having Espelette ice cream... Yes, crushed pink peppercorns and hazelnuts wrapped in sweet smooth iced cream and topped with spice of love.

Ok, you can open your eyes and know that there is a heaven on earth. I'm pretty sure God is a gourmet.

South Florida Foodies Potluck @ Casa Diva's

2010-10-28T12:16:00.000-07:00

Going in for Seconds

2010-07-05T10:37:00.000-07:00

I eat out a lot, and when I do, I really get excited when I can go to a restaurant and be assured that the food will be the same as the last time I was there.

I'll get a taste for something and when I want it, I want it bad! So thanks to the well greased partnership of local restauranteur Lirim Jacobi and Chef Todd English, I can go and indulge in the sumptuous butternut squash lasagna with herb ricotta and maple creme and the delectable and ever so craving inducing Todd English signature fig and prosciutto flatbread. The flatbread is studded with fig jam, gorgonzola dolce, fontina, prosciutto on a crispy rosemary crust and drizzled with a balsamic reduction. Oh my, my mouth is watering!

Another of my favorites is the Asparagus Frites.... Perfectly crisp and tender at the same time, served with a honey and mustard aioli. Mmm! Pour me a glass of Pinot Grigio and I'm in heaven.

Wild Olives by Todd English at City Place West Palm Beach

Some photos courtesy Dine Mag

Chef John Crolly and Lirim Jacobi

Live From New York.....

2010-05-12T20:29:00.000-07:00

I've always had the fantasy of going to the James Beard Awards in New York City. A dream come true.... to mingle, clink Champagne glasses and glide my way from one end of the gala to the other, smiling, flirting and giving double cheek air kisses.... And why not? I'd be in my element, the best of the best, among passionate gourmands that lust for that perfect bite and among Chefs devoted to their craft..... dedicated to the art of pleasure.

Sigh.... As fate would have it, I had the opportunity to attend the awards this year, but much to my dismay, I was not able to go. What to do , what to do? I needed to find someone to go in my place that would be as thrilled as myself and that would appreciate the honor of being in the presence of culinary Gods. I knew just the right person who could be my eyes, ears and mouth, and who wouldn't be shy to ask the Chefs silly questions or for the favor of a picture ... I wanted the Chefs to acknowledge that I wanted to be there more than anything... so I asked my follow foodie to bring me home some "love" ..... The Peace sign is dedicated to .... For the Love of Food!

This is my friend Laura Altamari's take on this unforgettable evening:

The James Beard Foundation Awards shine a spotlight on the best and brightest talent in the food and beverage industry. “The Oscars of the food world.” —from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the James Beard Foundation Awards are the highest honors for food and beverage professionals working in America. The awards are presented each Spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of gala events in New York City that has become the social and gastronomic highlight of the year.

The best of the best descended upon New York City in the hopes of leaving with the coveted James Beard Foundation medal firmly placed around their necks. It was the who's who of the gastronomic universe arriving dressed to the nines in black tie couture. Of course, there was a red carpet. The media was in a frenzy to hear Chef's comments and opinions ranging from Jamie Olivers Food Revolution to going Green to the survival of the restaurant industry in this horrid economy.

And yes, there was a press room buzzing with press (of course), winners, well-wishers, sponsors (with GREAT food and drink) and alot of very happy people (including ME!).
The Questions of the evening? "I say Foodie, you say______? ”Gastro-grubber to Gastronome” to "Huh"? were the popular answers in an attempt to finally name those who place their food on a pedestal, take photos of it, write about it, Tweet about it and dine out in every Boro of New York just for variety.

Another question: "Tattoos"? Hmmm, this sparked many smiles and alot of "You wouldn't want me to show you, would you?" or “We would have to go to a hotel for you to see it”. And yet another question regarding indulgence and food, most of the responses were "something my Mother cooks".

Who were the "hot and spicy" dressers for the evening? Female: Kelly Choi (doesn't she ALWAYS look so damn good??). Male: Jean-Georges Vongerichten (who else??) - so dapper in a tux, not a hair out of place and looking like he just stepped out of the shower -

And there was food, glorious food from new faces and the aboriginal masters which tantalized the taste buds. The libations ranged from the Perrier Jouet, which endlessly poured throughout the evening to the haute made cocktails from Pegu.

It was a grand evening, never to be forgotten with memories of the red carpet arrivals, the buzz and jokes in the press room to the Champagne shower-spray that Chef Boulud gave everyone at the after party.

Thank you Laura

Foodie Love!

2010-04-01T11:19:00.000-07:00

There comes a time when you meet people that share the things you like and live for their passions. I consider myself blessed crossing paths with food and wine lovers that excite and feed my love of food. This post is mostly a Thank You to my follow Foodies for sharing moments with me that make up a full and joyous life.

The pictures above were taken at Red Light by the Little River.

Chef Kris Wessel, the chef has a BIG heart. He hosted our Haiti Relief Soiree.

That's me with the flower in my hair and Everett, my partner in crime. Together we plan moments of bliss to share with other foodies.

The other pictures are fellow Foodies delighting in an afternoon of great food and good cheer.

I adore you My Foodie Friends!!!

Light, Camera, Roll 'em ... A guest on South Florida Food and Wine

2010-03-21T10:48:00.000-07:00

I'm in the Spotlight!

SUNDAY, MARCH 21, 2010

Maude Eaton, a great food-lover blogger... By Christine Najat

The expression what you see is what you get" epitomizes this week’s blogger in the spotlight. I met this woman about 4 years ago when she was the culinary director and gourmet food buyer for a high-end gourmet market in Palm Beach. I’ll never forget the specific day I met her; she was “doing a cheese demo”. I have never in my life seen anyone get so deeply passionate, so enthralled, so in love with food. It was cheese for God sakes! And yet, you were completely captivated by her ‘love’; it was as if she put you under some kind of food spell, this woman was absolutely bewitching about food; it transcended the moment and permeated the entire audience. I was in complete awe. Again, it was cheese people! This woman had her listeners quivering about cheese. I’ve never seen anything like it in my life. So I figured if she can do this about cheese imagine what she can do with my product! Hell, my cookies will probably come to life around her. And sure enough, “for the love of food”, my cookies did come to life and our blogger in the spotlight made them dance off the shelves.

We became fast friends and she did not hold back, she did not sugar coat anything if she thought I needed to ‘adjust’ something she let me know it. You’ve got your original American Idol judges, Simon, Paula and Randy. Our blogger in the spotlight, she’s a Simon. If you’ve got it, she’s gonna help you get there if not, she will absolutely point you in another direction. Fast forward four years the store is no longer there, we’ve gone our separate ways and sure enough as fate would have it we literally ran into each other with food bringing us together; I found my dynamic friend, the lover of food, Maude Eaton once again. She is still the same, what you see is what you get. Take it or leave it, put it in a to-go container but this is it. Maude loves life. Maude loves food. Everything in this woman’s life is about food. Maude goes beyond being a “food person” I cannot explain it you have to see this woman in action and you too will be hypnotized with her characterization “for the love of food”.

A diva by definition is a woman who is a celebrated female singer. The term is used to describe a woman of outstanding talent in the world of opera. So by definition a food diva would be a woman of outstanding talent in the world of food. If you’re in a room and Ms. Eaton is there you will undoubtedly look over and say, “oh there’s Diva” and you will be drawn to her, it is sort of a mystical pull, there is no way you cannot be brought into her orifice of “food love”. My dear readers get out your crystals and start burning your incense, I present to you the magical, mystical world of, “For the Love of Food”

SFFW: How did you start food blogging?
For the Love of Food: I don’t really call myself a “food blogger”…I’m more like a “Food Taster/ Lover ”… For me, writing can be a real challenge because I find it so personal and to top that, I am the procrastinator of all procrastinators, so posting on a regular basis is like pulling teeth! ! But I’ve always had something to say about food, the people that cook it, the restaurants that serve it and anything having to do with the culinary world. I’m a fanatic! I’m like a dog whose ears pop up when it hears a whistle. My heart beats faster and my eyes open wider when I talk or hear conversations about food. Be still my beating heart…So one day, I decided that I would just start my “blog” and name it “For the Love of Food”. The title of my first entry was called” Loosing my Virginity”! That’s how I felt about it, that once I posted my first entry, I would never be able to go back. My cherry would be popped! I was now able to join the “popular” kids and talk and write about my experiences just like they did.

SFFW: Do you do anything else other than blog about food-wine-beverage? 
For the Love of Food: I went to culinary school in New York City at the Institute of Culinary Education. I didn’t attend school to become a chef in a commercial kitchen but more to feed my hunger to know it all… For the love of food… Today, I do some catering, culinary consulting, promoting, and event planning. In my past life, I was purchasing director for boutique gourmet food stores on Palm Beach Island. I even had a mini Television show called “Divalicioso” on Spanish TV. Basically, I’m in love with all aspects of the culinary world. But, I find that what I truly enjoy is teaching cooking classes. It gives me a chance to share and engage in my perfect fantasy world, and it feeds my insatiable need to be the center attention! Ha Ha Ha! And to think I was a shy little girl!

SFFW: What is the most challenging thing about blogging?
For the Love of Food: My main challenge is putting words on paper and making it come out ok. I am too self-conscious about my writing, but that’s starting to evaporate. I also have a tendency to compare food to sex and sensual pleasure. So you will hear me use terms like ”foodgasm” and describe a biteful as ” roll your eyes back and moan”… A challenge, not so much, but I do find myself having to sensor what I really feel! And the next challenge is being consistent with posting. God knows I have plenty to say and write about. I always find myself having so many food adventures that I could easily share if I was disciplined enough to post. Something to work towards.

SFFW: What is the greatest opportunity that has come from blogging for you? 
For the Love of Food: I have met my foodie soul brother and sisters. I have shared food fantasies and many laughs. I get to live vicariously through others and they through me… Food is such a beautiful thing! I grew up in a multi-cultural home and that’s how I ate. My father was French and my mom Cuban. Blogging, Twitter and Facebook have become my international dinning table. I love it!

SFFW: What is your most memorable blogging moment? 
For the Love of Food: There are many but, one of my most memorable “foodie” moments was when I had the opportunity to interview Chef Eric Ripert in his “Bat Cave” office below his restaurant Le Bernardin in New York City. It was just me, his 600 +Cookbooks and his gorgeous crystal blue eyes… I was so excited and nervous at the same time. This was my first real interview. I went all prepared with old fashion tape recorder, a list of questions, a few gifts and my “just” whiten teeth. SCORE!!! We spent about one hour talking about his culinary background, Buddhism, Spirituality and our similar love and respect for food and being of service. He even invited me to join him in his kitchen and I said I’d cook him Persian food next time he visited Palm Beach. I have no shame! Half the time we spoke in French and the other in Spanish and English. You can imagine I left his office walking on cloud nine. LOVE HIM! (Thank you Paul for arranging it). Another “foodie” moment was my several encounters with Paul Newman and his beautiful wife Joanne Woodward shopping for produce in Connecticut. We must have had serendipitous timing. He so graciously would say ” so we meet again” and I would just blush and giggle as we squeezed avocadoes and tomatoes.

SFFW: It’s your last day on earth, what would your final meal be?
For the Love of Food: Oh man! This is a hard question because I’m such a mood eater. I have to have a “taste” for it. But I would have to say an eleven course tasting menu. Today’s mood calls for it to be cooked by Scott Conant and Daniel Boulud. I would want to start with Champagne, and wine would have to be paired with all the courses. Foie Gras, Burrata, Caviar, polenta and short ribs would have to be a part of my gourmand farewell. Add a ruby grapefruit sorbet to cleanse my palate somewhere in the mix. To finish, warm chocolate lava cake and French apple tart. I’m ready for HEAVEN!

SFFW: What super-action-hero would you like to be and why?
For the Love of Food: I love this question, because I spend a lot of time fantasizing. I would be a combination of Goddess Mighty Aphrodite and the Cat Woman…purr Seduction and Spice and everything Nice … Need I say more?

SFFW: Do you have any wacky cooking habits? 
For the Love of Food: Well, the other day I was giving a cooking class at Williams-Sonoma and someone asked me a similar question… my answer just spurted out of my mouth and my secret revealed. I like to cook in my underwear and a tank top. But I do wear an apron because I have a habit of wiping my hands on my hips. With that said, I also need to stir it up with some music in the background.

SFFW: What is the best food advice you have to share? 
For the Love of Food: The best advice I think I give to my students is to purchase the freshest and best ingredients you can. If you are going to cook Indian, go to the ethic stores and buy as authentic as possible. It will absolutely make a difference in the final product.

SFFW: What is your one obsessive kitchen habit? 
For the Love of Food: I am known to be a messy chef. I have a tendency to wipe whatever is on the counter to the floor and it’s not a pretty picture after I’ve cooked Thanksgiving dinner or catered a party.

SFFW: If you could choose to be any food, what would it be? 
For the Love of Food: I would be a beautiful, full bodied with floral and herbal notes Extra Virgin Olive Oil. I would even bathe in it if I could…

SFFW: If looked in your refrigerator, what would I find?
For the Love of Food: Boring!! Ezekiel bread, organic egg whites, Bonne Maman Four Fruit jam, Light Yogurt, half and half and Starbucks Breakfast blend coffee. I always seem to have fresh herbs in my fridge too.

SFFW: What is the one “staple” food you always have in your cupboard?
For the Love of Food: Rice, olive oils , San Marzano tomatoes

SFFW: What is your beverage of choice?
For the Love of Food: Champagne and Volvic Water. It used to be Diet Coke.

SFFW: What is your favorite comfort food?
For the Love of Food: Cuban Palomilla Steak with white rice and black beans.

SFFW: What is your culinary claim to fame?
For the Love of Food: When people have stopped me and said “you’re the DIVA! I’ve taken your classes”. I get all shy, but secretly I’m glowing.

SFFW: What is in your kitchen junk drawer?
For the Love of Food: I try not to have junk … it’s more my kitchen utensils drawer. You’ll find my microplane, spatula, whisks and Heineken Light beer caps because I pop the bottle over the drawer that holds the opener. Lazy!

SFFW: What is the best culinary gift you ever received?
For the Love of Food: An all paid culinary trip to Italy. 14 days and 2700 miles of FOOD and WINE! Glory!

SFFW: What kitchen chore do you dislike the most?
For the Love of Food: Oh God, I hate doing dishes and loading and unloading the dishwasher. That’s what my kids are for, when they are around!!

SFFW: What is the most exotic food you have ever eaten and where?
For the Love of Food: I’m pretty adventurous, to a point. Recently, I attended the Best of the Best event at the South Beach Wine and Food festival. The chefs from Animal in California were presenting. I didn’t really look to see what they put out, as the stations were crowned with hungry foodies. So I picked up the plate and put in my mouth something I would of thought twice about had I known. It was Headcheese… from the pig… YUK! It didn’t taste bad, but the thought makes my stomach curl.

SFFW: What is the most bizarre thing you ever did with food?
For the Love of Food: Slather it on my ex- husbands’ body. Not bizarre but delicious and sticky! YUM!!!!

SFFW: What is the most extravagant food or beverage item or culinary tool you spent money on?
For the Love of Food: I have a thing for knives, good knives. I also love wine and I’ve been known to spend $$$$ on bottles and lastly, Caviar, Beluga when it was available.

SFFW: Where was the best meal you ever had? And why?
For the Love of Food: I’ve had the privilege of having many incredible meals and drinking the liquids of the Gods in abundance. For this I am very, very grateful. But what stands out the most in my mind are meals I have shared with people I love and laugh with, whether it was foie gras and Sauterne or a Gray’s Papaya hotdog and a diet coke … These are the best days of our lives!

You can follow Maude on her Blog at “For the Love of Food” and on Twitter @4theloveoffood

To read previous blogger in the spotlight interviews look in the right hand column under South Florida Food and Wine musings.

Wild Olives by Todd English

2009-11-21T09:15:00.001-08:00

Where the Wild Things Are

Being a passionate lover of all things culinary, I am always on the lookout for my next palate fix. I am an adventurous gourmand that will follow my passion beyond stereotype, the expected and the trendy. So, when I partake in a tasting of a restaurant's creation, I keep an open mind, looking for the element of that first bite that makes my body quiver with total excitement and makes me giggle like a little girl. To multiply this sensory effect, it is grand when the chef who’s created these oral explosions is himself sugar spun eye candy and a real dish!

Of course, I’m talking about celebrity chef Todd English, heartthrob and master of palate persuasion. Very few chefs have been able to connect and translate the beauty of the Mediterranean’s bounty as Chef English. He has teamed up with seasoned restaurateurs Lirim Jacobi, Dixon Li and John Watson who will take us to 'where the wild things are.'

When the full dinner menu launches on November 24, Wild Olives by Todd English will be serving Rustic Mediterranean dishes created to inspire and transport you to the sun drenched coastlines of this glorious region of the world.

On his passport to the sun, some of his creations include:

Delicious perfectly crusted savory flatbreads loaded with prosciutto and figs; palate-teasing Carpet Bagger Oysters wrapped in beef carpaccio and truffle whipped potatoes; Butternut, Brown Butter and Sage Tortelli; and Todd’s Signature Ricotta Cheesecake that lingers on the palate. The wine director does a stupendous show pairing the sublime with the perfect wines.

For reservations and information: 561-544-8000

The Shops at Boca Center, 5050 Town Center Circle, Boca Raton Florida.

The Cape Cod Room....

2009-10-24T10:59:00.000-07:00

A sublime culinary experience at The Cape Cod Room.

Removed from the hustle and bustle of trendy South Beach , Ken Lyon's new culinary destination takes flight. Located at the exclusive Bath Club on posh Miami Beach, the Miami meets New England restaurant delivers. The evening started with a warm welcome from Mr Lyon, a seasoned culinary entrepreneur and native to the "Cape", with years of experience catering to the passionate palate. This trend setter transformed the dinning room of the historical 1926 Bath Club into a sophisticated 75 seat restaurant remenisant of elegant seaside mansions hugging the New England coast line.

Once seated , the anticipation for what was to come was surpassed by the actual dinning experience. Our gracious host transported us thru a guided imagery of the region that inspired his new restaurant. He explained how the seafood fair is brought in daily from the shores off Massachusetts and Maine. Staying true to the region , the recipes are not pretentious and the chef understands that he doesn't have to reinvent the wheel, but instead, his approach highlights and elevates the fresh succulent ingredients to their highest level.

A native of the "Cape", Mr Lyon's relationship with local fisherman allow him to direct source the succulent steamers, plump belly clams and of course, Maine lobsters. Once you've tasted the Nantucket bay scallops or the Lobster pot pie, you'll have tasted a piece of heaven on earth, confirming that Mr Lyon' s vision of a New England restaurant in South Florida is like two peas in a succatash! The experience is completed with a pairing of East Coast American wines from Long Island, Virginia and New York. The final touch of this memorable culinary experience doesn't end with comforting classic desserts, such as Lemon curd with Scottish shortbread or the Indian pudding exploding with the tastes of the first Thanksgiving. The final piece de resistance is the thoughtful and playful plate of salt water Toffee that transport you to childhood and memories of family summer vacations.

The restaurant will open to the public on November 4th and will be open Wednesday thru Saturday for dinner and on Sundays for brunch. Valet parking is available. I look forwards to my next visit to the "Cape".

Nectar of the Gods

2009-07-06T09:11:00.000-07:00

Nectar of the Gods.

This is an exotic and intoxicating cocktail that is perfect for luring your guests to the time when white and gold fabric wrapped our bodies and days were spent leisurely around bowls of fruit and flowers perfumed the gentle breezes that caressed our hair....

The Sparkling Rose

3oz SENCE Rose Nectar

4oz Champagne

SENCE RARE EUROPEAN ROSE NECTAR is a Rose nectar made from organic Bulgarian Roses and is great by itself or with sparkling water, Vodka, Tequila and of course Champagne ...

Your Guests will never forget.

Inhale, Maude aka The Diva

Pleasuring the Senses.

2009-07-05T19:15:00.000-07:00

I recently enrolled in a lesson dedicated to pleasuring my senses. I know, it sounds erotic, and It was. Eating and tasting, savoring and swallowing where all parts of what I was instructed to do. First with my eyes open, then with my eyes shut.

The lesson: How to taste Chocolate.

It's a matter of fact, tasting chocolate is an art that involves letting go and using all five senses. There is no holding back, just reckless abandon. I planned on taking my time, so I prepared. First I had to look at the chocolate. What color was it and did it have a sheen. Next, I was instructed to listen. As I broke off a piece, I was to notice the density of the snap. Was it a "crisp" snap or a "blunt" sound? Then, I placed the piece of chocolate between my fingers. I was asked to describe how it felt like in my hands and between my fingers. Was it smooth or brittle? Sticky or grainy? After feeling the surface of the chocolate , I brought the piece up to my nose. Closed my eyes. Inhale. What did it smell like? Did it evoke any memories or did the aromas remind me of something? With my eyes still shut, I placed the chocolate in my mouth. This is where the fun began. I took a small piece, laid it on my tongue and gently pressed my tongue against roof of my mouth. Just light bites until it broke down. I noticed the different texture and flavors play on my palate. Did I sense bitterness, acidity or astringency? With the aromas slowly moving up behind my nasal passages and the perfumes enveloping my head, what did the flavors remind me of? Did the chocolate taste fruity, floral , nutty or like coffee? How did the taste of the gentle roasting effect the cacao? This is when I was able to discern the intensity and complex nature of the chocolate. The flavors lingered long in my mouth and finally opening my eyes, as if coming out of a dream, I realized the pleasure that I had just experienced in a room full of strangers... Intoxicating!

In chocolate, Maude aka The Diva

Ruby Rhubarb.... Sexy Thing

2009-05-29T09:04:00.000-07:00

This is my Divalicious version of the stew

Persian Rhubarb Stew

INGREDIENTS 1 1/2 lb Stew meat 1 lb Rhubarb; cut into 1″ pieces (use fresh if possible) 1 c Chopped parsley (Italian flat leaf) 2 tb Dried mint 1 tb (heaping) Tomato paste; (1 to 2) 1 yellow onion,chopped 1/4 ts Turmeric; (1/4 to 1/2) 1 pn Saffron (crushed with back of spoon in a cup)dissolved in hot water 3 tb Lemon juice 1/2 ts each Garlic and onion powder Salt and pepper to taste

INSTRUCTIONS Brown meat and onions. Add tomato paste and stir into the meat, add turmeric, garlic and onion powder,salt and pepper.Stir to incorporate to meat. Add 3 cups water and cook one hour. Meanwhile, in a seperate pan, add some oil and saute parsley and mint until fragrant but not brown. Add to stew with dissolved saffron broth. Cook another hour. Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart.

Cooking times are approximate. Always taste your food to adjust seasoning. Meat should be almost falling apart, but rhubarb shouldn’t. There should be about 1-1/2 cups liquid in stew at end of cooking time. Serve over hot Basmati rice. Enjoy!

With the Excitement...

2009-05-11T18:24:00.000-07:00

I got so excited with my previous post that I forgot to finish it.... and post the recipe. I like this recipe because it's different and you can make it the day before for less entertaining stress.

The Perfect Pick Me Up: Strawberry Tiramisu

1 1/2 cups strawberry preserves, my choice is Bonne Maman

1/2 cup plus 5 tablespoons Grand Manier or Cointreau, divided, plus a swig for you(optional)

1/2 cup orange juice

1 pound Mascarpone cheese, best at room temp

1 1/2 cups chilled whipping cream

1/2 cup confectioners sugar, or regular granulated sugar

1 teaspoon pure vanilla extract, Nielsen Massey is my choice

1 1/2 to 2 pounds fresh plump strawberries, divided

56-60 crisp ladyfingers

Whisk preserves, 1/2 cup Grand Manier, and orange juice in a bowl, set aside. Place Mascarpone and 2 tablespoons Grand Manier in a large bowl and fold just to blend, set aside. With an electric mixer or by hand if you missed your workout,beat the cream, sugar, vanilla, and remaining Grand Manier in a separate large bowl until you have soft peaks. Now, stir some of the whipped cream mixture into the Mascarpone mixture to lighten up the cheese. Once it is mixed together and lighter, you can now FOLD in the remaining whipped cream. Set aside and refrigerate if not using right away.

Hull the berries and slice in half, leaving a hand full whole for decor. Spread 1/2 the preserve mixture over the bottom of a 3 -quart oblong dish or in seperate serving pieces or 13x9x2 baking dish. Add enough ladyfingers over the preserve to cover the bottom of the dish. Now, spoon more preserves on top of the ladyfingers, then spread 2 1/2 cups of the Mascarpone mixture over that. Arrange some of the berries over Mascarpone and repeat the process until you finish with the Mascarpone as your last addition. Cover with plastic wrap and chill at least 6 hours or overnight.

Slice remaining berries and arrange over the tiramisu and serve... DONE

It will be Love at First Bite,

Maude, a.k.a The Diva

2009-05-11T12:49:00.000-07:00

Pick Me Up...

The Spring and Summer's bounty of fresh vegetables and fruit is rolling in. I find it so exciting to be able to have these jewels available at my fingertips. They inspire me to cook off the hook and let their colors, shapes and flavors take center stage. It is one of my favorite times. I love to explore the outdoor markets, meet local farmers and who knows, maybe get picked up. After all, you never know where you'll meet someone. And thats exactly what happened to me . I was picked up! This is how it happened;

I was strolling along the many stands in awe of the beauty of the bounty, minding my own business and not giving much thought to anything. And then , all of a sudden, we made eye contact. I stopped in my tracks and stood there for just a moment. I knew it was all over. I knew a that moment that we had to be together.There was an unquestionable attraction. My blood rushed and my heart beat faster. I felt excited. As if under a spell, I was being lured by the aroma, the color, the shape. It tickled my nose, opened my eyes and ignited all sorts of thoughts into my head. Then we came face to face. I was fixated. There IT was, basket after basket overflowing with red, juicy, ripe strawberries. I asked the farmer,"may I"?. "But of course", he answered as he gestured with his hand to be his guest. I took just a moment to choose the One. Then, as I brought the One towards my lips, it only took a little gentle pressure for the perfectly sweet, red juices to squirt in my mouth. I knew that this was heaven on earth and that there was no denying it.... it had to be. The farmer knew exactly was going on. He'd witness this kind of love at first bite before. No need for words and the rest as they say, is history.

And the award goes to...

2009-05-01T14:25:00.000-07:00

I have to come out and say it up front. I am a self-proclaimed passionate foodie and perhaps what some might think is a food snob. Ok, it’s out of the bag. So, when I have the pleasure to eat great food, I don’t tend to forget it. I have what you might call, food memory. You know that feeling you get when you close your eyes and you remember the smell of the intoxicating aromas of a certain dish or when you start to salivate at the memory of the perfectly balanced bite of something divine. Yes, I think your getting the picture. This doesn’t happen often, but when it does, it leaves its stamp.

I’ve had the tremendous pleasure of having this experience when Chef Zach Bell of Café Boulud cooked an incredible dinner for a group of us. Talented, innovating, creative, knowing of his craft, respectful, and passionate don’t even begin to describe the man. So when I found out that Chef Zach was nominated for a James Beard award, the most prestigious award in the culinary world, I was elitated with joy. I recently had the honor to sit down with Chef Zach.

ME: What does a James Beard Award mean to you, and, when you win, what are you most grateful for?

ZB: It’s a great honor to be recognized for the work we’ve done here. I’m most grateful for the energy, confidence, motivation and love from my wife, Jennifer.

ME: What does it take to be a great chef?

ZB: As referenced from Sun Tzu’z The Art of War - "Leadership is a matter of intelligence, trustworthiness, humaneness, courage and sternness."

ME: What is your kitchen mantra?

ZB: An excerpt from my Laws of the Kitchen :

"You must love to do this for a living-no question. You must love to stay late or come early if it is necessary to get the job done. You must love to practice only the best, most perfect techniques in order to produce a product you are proud of. Your end product is a direct reflection of how much love and respect you have for yourself and your work."

ME: How do you describe your cuisine?

ZB: I merely try my best to execute Cuisine du Marche to the best of my ability– (French – American Cuisine that is Market Driven.)

ME: Your favorites tools?

ZB: Victorinox 3” serrated paring knives and 10” serrated utility knife – before you get to make the pretty things – you have to bust ass on the rough prep – these guys are monsters.

ME: Secret ingredient?

ZB: Plum seed oil

ME: If you were an ingredient, what would you be?

ZB: Good French Dijon mustard – smooth and spicy all at once

ME: Who are your kitchen heroes?

ZB: Daniel Boulud, Thomas Keller, Paul Bocuse

ME: And chefs you would like to cook with?

ZB: Anne Sophie Pic, Jean Francois Piege, Guy Martin…the list is endless as there is something great to be learned from everyone.

ME: What do you see as the upcoming culinary trends?

ZB: A serious return to bistro and country cooking, this time it is not a fad or trend – the game now is who can cook the best and keep it the most affordable at the same time!

ME: What inspires you ?

ZB: Vegetables and the their constantly changing seasons…

ME: Where do you see yourself 5 years from now?

ZB: Doing my thing here in Palm Beach….I love it here.

ME: If you weren’t a chef what would you be doing?

ZB: Never even really had a chance to think about it… cooking didn’t ask when it chose me

ME: What do you think about the south Florida culinary scene?

ZB: I think it has been on a strong roll the last couple years as the general public is demanding higher quality artisanal products.This new thinking is one of the major benefits this industry has received from the Food Network and like programming.

ME: What do you eat when at home?

ZB: Very simple things grilled pork chops, roasted broccoli, simple pastas…

My sincere thanks and best wishes to Chef Zach …. Rock it at the Beard awards!

And the heat goes on..... Maude a.k.a THE DIVA

In my own little world

2009-04-06T19:15:00.000-07:00

I spend so much time thinking and sorting all the flashes of creative thought and fantasy that enter my mind. It's like being in my own little world of conversations, my own motion picture. One thought enters and I'm sitting in New York city at Da Silvanos restaurant having a beautiful plate of homemade pasta as Silvano himself is pouring some Nero D'Avola wine into two glasses. One for him and one for me. He's telling me about the recent trip he and his wife took to Italy and how they fall in love all over again not only with the country but with each other.

Then all of a sudden my mind wanders to India and I imagine the smell of the streets filled with the aromas of toasted spices and the anticipation of eating fresh hot Naan. I see so many beautiful faces. Great big smiles. Hands of all sizes reaching out for some sign of charity. But, all is good. I am grateful and blessed. At that moment, I wish I had a bag filled with gold coins and I wish to find an immediate solution to end world hunger. "One day", a small voice whispers from within,"one day no one will go hungry".

After a long deep breath and within a flash, I'm back in Switzerland. Actually, in Lausanne at a lake front restaurant. I'm sitting outside on the flower filled terrace that overlooks the lake. The sun is warm but the light breeze is refreshing. Once again, my wine glass is full. Placed before me is perfectly grilled fresh Perch drizzled with a floral extra virgin olive oil perhaps from neighboring Liguria. The dish is very simple but unforgetable. The chef is telling me how the fish was caught no more the an hour ago... Wait, a sigh. I must hold on before I go any further and start to fantasize about dessert, I must come back to reality and center myself again. Oh! but why must I? I like my own little world...

Until we eat again, Maude

Loosing my Virginity

2009-04-04T08:17:00.000-07:00

I love it when I have finally figured things out. Like setting up my new blog when I really don't know much about computers. God knows it's taken me several hours. I feel like I've reach that milestone and that nothing can stop me now. No more fear, no more excuses, no more anything. I'm a blogger now. I get to experiment and express myself and see where this takes me. It's like loosing my virginity. I cant go backwards and say that I've never "did it"... and now that I have,I don't want to.

I'm looking forward to sharing with you my passion for all things culinary and the lifestyle and experiences that comes with it. I'm excited to engage in conversation and be challenged by you and for you to share your passions and experiences with me. So, from one food lover to another, stay tuned...

Maude aka... The Diva