We invite you to please experience our ki HOME by Gorham Tableware CollectionVideo
We invite you to please experience our ki HOME by Gorham Tableware CollectionVideo
by Nicholas Walker, Brand Ambassador for kathy ireland Designs – Jardin
Originally created by St. Louis businessman Henry Shaw, the Missouri Botanical Garden today occupies 79 acres of lush grounds in the heart of St. Louis, Missouri. Highlights include a 14 acre Japanese garden, the largest such garden in the Western Hemisphere, a Climatron geodesic dome conservatory featuring exotic tropical plants, and an enchanting children’s garden complete with a limestone cave and tree house.
Opened to the public in 1859, these magnificent gardens contain rare collections of botanical, horticultural, and historical materials as well as significant buildings and inspirational fountains and statuary. MBG is the oldest botanical garden in the United States, and a world leader in botanical research.
Covering over a half-acre, is the stunning Climatron conservatory housing some 1,400 species of plants including bananas, cacao, and coffee trees, together with a collection of orchids and epiphytes. Also home to a variety of animals and tropical birds, the Climatron features several pools and waterfalls giving it a sense of tropical lushness The Climatron is the first geodesic dome to be used as a conservatory and has no interior support and no columns from floor to ceiling and houses more than 2,800 plants, including 1,400 different tropical species.
In contrast, the Japanese Garden is a monochromatic understatement. Such gardens, with a lake as their main feature, were popular among the Japanese feudal lords or daimyo of the 17th and 18th centuries. It is a world in microcosm, featuring carefully designed waterfalls, beaches and islands, some with minimal plantings, as in the raked dry gravel gardens.
Missouri Botanical Garden also displays some of the most distinctive garden sculptures in the country. Over the years, the St. Louis Art Museum, Washington University Gallery of Art, and private collectors have lent a broad representation of sculpture to the Garden. Sculpture has become a familiar sight with over 50 sculptural compositions
The grounds feature an extensive variety of both modern and traditional gardens, as well as collections of major groups of ornamental and practical plants in its greenhouses and conservatories.
The Children’s Garden: introduces youngsters to the significance of plants and nature in fun and innovative ways. Occupying nearly two acres it brings botany and 19th-century history to life through a variety of interactive areas including a limestone cave, wetlands, prairie village and treehouse.
Other garden features include a Herb Garden, a spectacular circular rose garden with arbors, a charming English Woodland Garden and an Ottoman garden with water features and xeriscape
The Boxwood Garden features a walled parterre with a fine boxwood collection. while the German Garden contains flora native to Germany and Central Europe and a Biblical garden features date palms, pomegranates, fig and olive trees and other plants mentioned in the Bible.
Give the Easter bunny a run for his money by dyeing Easter Eggs the Natural way…
(These amounts will color approximately 6 eggs):
ORANGE: Paprika, 4 tablespoons per quart of water
BLUE: Red cabbage, about 4 cups, shredded, per quart of water
RED: Pomegranate juice in place of water OR 4 cups red onion skins
VIOLET: Water boiled with violet blossoms
LAVENDER: 1 quart Grape juice
YELLOW: A mixture of 3-cup hot water, 3 to 3 ½ tsp. turmeric and 1 tsp. of white vinegar.
BROWN: A mixture of 3-cup hot water, 3 tbsp. instant coffee and 1 tsp. white vinegar.
PINK: Cranberry juice or juice from pickled beets in place of water OR 4 cups shredded beets per quart of water.
GREEN: Spinach (fresh or frozen), 4 cups per quart of water.
MOCHA: ½ quart of strongly brewed coffee and 1 tbsp white vinegar.
There are two ways to color eggs with natural dyes: boiling and cold dipping. Boiling allows dyes to penetrate the eggshell and results in darker, more even colors. The cold-dip method can be better if you want to eat the eggs and safer if children are helping out.
Place 6-8 eggs in a single layer in a large pot and add enough water to cover eggs by one inch. Add some white vinegar (2 tablespoons per quart of water). Add dye ingredients (up to 4 cups vegetable solids or 3-4 tablespoons of a colorful spice, like paprika or turmeric, per quart of water or replace water with any all-liquid ingredient) and bring to a boil. Turn heat to low and simmer for 20-30 minutes. The motion of the eggs in the boiling water ensures that the color will be even on the egg. The resulting egg will be very hard-boiled and inedible, as it picks up the flavor of the dye.
Combine dye materials, vinegar, and water in the same proportions as the boil method above, in a large pot. Simmer 20-30 minutes, then strain and cool. Dip hard-boiled eggs in cold dye until desired color is achieved, soaking anywhere from 5 minutes to several hours in the refrigerator. Turn eggs occasionally to ensure even dyeing. Dry on paper towels or in egg cartons.
Have a wonderful Easter Holiday!
Kathy Ireland shares special love for mentor Elizabeth Taylor, Easter Weekend,
only on “Entertainment Tonight.”
“I barely graduated from high school and I encourage people…just because you have a lack of education don’t let that stop you.” “My journey from the beach to the boardroom was an interesting one. I learned a lot of lessons along the way. Most of them the hard way.”
Now She’s gone from the cover of Sports Illustrated to the cover of Forbes. Like her mentor Elizabeth Taylor, Kathy used her notoriety to launch a retail empire that moved 2 billion dollars worth of licensed products last year alone! That’s more than Martha Stewart!
Though Kathy Ireland is perhaps best-known for her legendary Sports Illustrated days, the 50-year-old former model recently landed another type of cover — Forbes magazine, in which she’s being celebrated for her mega-business which moved an incredible $2 billion worth of retail products last year alone.
ET sat down with the “super-mogul,” who credits at least part of her amazing success to one of her biggest mentors — the late Elizabeth Taylor.
“I’ve been blessed in my life to be mentored by some incredible people, including Elizabeth Taylor, who caused me to look at life, business, design, philanthropy with a whole new set of eyes,” she said. “Elizabeth knew her business like it’s nobody’s business.”
In fact, it was her vast knowledge and hands-on approach that she considers the biggest lesson the legendary actress taught her.
“Watching her go through her contracts, her documents, the way she would approach design, that she would just find beauty,” she said. “The integrity to everything she did was so critical — but more than anything it was her heart. And she truly continues to change the world and teaches me lessons from heaven continuously.”
Ireland also talked about the low expectations put upon her because of her modeling past, and how rejection actually became a strong motivational force — one thing she thinks people would be surprised to learn about her is that she “barely” graduated from high school.
“I encourage people — just because you have a lack of education — don’t let that stop you,” she stressed. “At the same time I believe in education … I believe for young people, every opportunity you can get to learn, take it and seize it — whatever it is, however it looks for you, everyone’s path is going to be different. But don’t let someone else’s limitations on you stop you from accomplishing what you want to do in life.”
Video: Kathy Ireland Gifts Military Dream Wedding
Joining some of the nations top chefs at the Palm Desert Food & Wine Festival…serving up Crazy for Citrus
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
2 tbsp tequila
1 tbsp olive oil
1 lime (for zest and juice)
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp freshly ground pepper
1 lb large shrimp, shelled and deveined
In a large bowl, combine cilantro, garlic, tequila, oil, lime zest, lime juice, cayenne pepper, salt, and pepper. Add the shrimp, tossing to coat. Set aside to marinate for at least 30 minutes at room temperature or for up to 4 hours in the refrigerator.
Preheat grill. Grill the shrimp 6 inches from the heat, turning once, for 3 minutes, or until just opaque.
1 tsp lime juice
1 tsp lemon juice
1/2 oz Cointreau or other orange liqueur
Sparkling wine, chilled
Lemon twist, to garnish
In a Champagne flute, gently stir together the lime juice, lemon juice and orange liqueur. Top with sparkling wine, then garnish with a lemon twist.
Lemon Rosemary Granita
3 cups water
1 ½ cups sugar
1 cup fresh lemon juice
1 sprig fresh rosemary, about 3 inches
In a small saucepan, combine 1 cup of the water, sugar and rosemary, bring to a boil, stirring occasionally to dissolve the sugar. Let cool, then add the remaining 2 cups of water and the lemon juice.
Pour the lemon syrup into a 9-by-13-inch glass baking dish and freeze until slushy, about 2 hours. Using a fork, scrape the ice crystals into the center and freeze again. Repeat the scraping every 30 minutes or so until the entire mixture has turned into ice flakes. Spoon into small glasses and serve.
The granita can be frozen for up to 5 days. Stir before serving.
Mint or basil would be terrific additions to this recipe. Add 1/2 cup of herb leaves to the water and sugar and bring to a boil. Strain out the herbs once the syrup cools, and proceed with the recipe.
You can also freeze this mixture in an ice cream machine to make smooth, creamy lemon sorbet.
3 tablespoons packed brown sugar
3 tablespoons honey
1 ¼ teaspoons sesame oil
¼ teaspoon cinnamon
¼ teaspoon vanilla
¼ teaspoon almond extract
2 cups rolled oats
⅓ cup sesame seeds
½ cup whole natural almonds
⅓ cup sliced almonds
⅓ cup dried cranberries
⅓ cup golden raisins
4 ½ cups nonfat vanilla yogurt
4 ½ bananas
Heat oven to 350°. Coat baking sheet with sides with vegetable cooking spray. In heavy, 3-quart saucepan over low heat, mix sugar, honey, sesame oil, cinnamon, vanilla and almond extract. Stir and cook just until sugar is dissolved. Remove from heat. Mix in oats and sesame seeds to coat completely. Spread evenly on baking sheet. Bake in center of oven 10 minutes. Stir, then sprinkle whole and sliced almonds on top. Continue to bake 10 minutes to toast almonds. Cool completely in pan, then pour into large bowl and mix with cranberries and raisins blend thoroughly. Store in airtight container up to 2 weeks. For each serving, spoon ½ cup yogurt into bowl; top with ½ cup granola and ½ banana, sliced.
Servings: 9 (½ cup)
Makes about 4 ½ cups granola
Nutritional Information Per Serving:
|Protein||14 g||Calcium||278 mg|
|Carbohydrates||68 g||Magnesium||122 mg|
|Fiber||5 g||Potassium||774 mg|
|Total Fat||11 g||Sodium||92 mg|
|Saturated Fat||2 g|
“The recipe, article, image and or/ information is provided to you through the courtesy of © 2005 Almond Board of California. All rights reserved.
at Dishing the Dish, we like to find out whats trending, favorites and tricks of trade from other chefs around the world.
Q. What is the one thing everyone should know about food?
A: Good food is a luxury, and we should always appreciate and respect the ingredients that go into the food we are eating.
Q. Who or what inspires your cuisine?
A. My cuisine is mostly inspired by Middle Eastern flavors, primarily Moroccan flavors. The people who inspired me are my mother and my father, both of them made amazing food throughout my childhood. My love for food and the kitchen is due to my amazing family.
Q. With the weight concerns in our country; What are your thoughts on healthy eating; do you try to bring any of that to your menu? If yes, what? If no, why?
With all of the junk food out there today I personally think that eating healthy is very important. I try my best to keep heavy fatty ingredients and processed foods out of my cooking. I always incorporate the freshest ingredients into my cooking.
Q. What’s the largest number of people you have cooked for?
The largest amount of people I have cooked for was a 400 person Bar mitzvah.
Q. Who does the cooking at home and what is cooked?
I usually do all of my experimenting at home, and I live with 5 hungry housemates, so whenever I am in the kitchen experimenting with new recipes and ingredients they become my personal tasters. Needless to say, they couldn’t be happier.
Q. What are some short-cuts or helpful tips that would help the busy mom or dad at home.
A helpful tip would be to always be patient with food, you never want to rush things because flavors needs time to develop. A nice shortcut for busy moms or dads would be to make base sauces ahead of time. For example you could make a basic tomato sauce in the start of the week and use it for dishes throughout the week.
Q. Favorite veggie / fruit and why?
My favorite veggie is definitely eggplants, there are just so many different things you can do with them, whether it’s frying, baking, pureeing or even pickling. My favorite fruit is a persimmon. I just love the flavor, it brings me back to my childhood. When I was a kid my mom used to buy bags full of persimmons, and I remember coming home to the beautiful smell of fresh persimmons.
Q. What are your favorite pairing?
To be honest I am not a big wine drinker, my favorite pairing is a nice juicy Umami burger with a nice cold Allagash white.
Q. Favorite appetizer?
My favorite appetizer is Pork Shumai.
Q. What would you be if you were not a chef?
I would either be a steel contractor (Family business) or a musician, drumming is my second passion.
Q. If you only could eat one meal what would it be?
It would have to be my Father’s spicy pasta. When I was living abroad he used to ship the sauce to me. It helped me get through a lot of tough times and it is so delicious I could eat it for breakfast lunch and dinner, cold or hot.
Q. Favorite romantic / or sexy food?
For me the sexiest type of food has to be a dessert, I have a big sweet tooth and I’m a sucker for velvety chocolate mousse
Q. Favorite herb?
Cilantro, It was always an essential ingredient at home. The flavor and aroma brings me back to my childhood, watching my mother and my aunts in the kitchen.
Q. Favorite late night comfort food?
My favorite late night comfort food is the delicious crispy pork belly salad at the Thai Patio in Thai town.
Q. What is the one cooking utensil you could not live without?
The one utensil I could not live without is my Japanese chef knife
Q. Where do you see the trend in food / cooking going?
People now a day are eating healthier and are more selective with what they put into their bodies. Therefore I see cooking focusing more on using healthy and sustainable ingredients.
Q. Would you be willing to share a recipe with us? If so please enclose, thank you
- 2.5-3 LB Beef short ribs (about 5-6 pieces)
- 1 Onion cut into large dice
- 2 carrots Large dice
- 2 Celery stalks Large dice
- 4 cloves of garlic smashed
- 2 Cups Cabernet
- 2 Cups port wine
- 2 Cups chicken stock (Homemade or store bought)
- Salt as needed
- Pepper as needed
- 2 TBL Vegetable oil
Celery root puree
- 2-3 celery roots cut into even size pieces (about 1 inch squares)
- 1 Cup coconut milk
- 1 Cup water
- 2 tsp. whole grain mustard
- About 1.5 tsp. salt
- 1 TBL vegetable oil
Pickled Moroccan Eggplants
- 2 Eggplants cut into thin coins
- 1 TBL Paprika
- 1 tsp. Cumin
- 5 TBL white vinegar
- 1.5 tsp. sugar
- 4 cloves garlic rough chop
- 1 handful cilantro leaves rough chop
- Salt as needed (for sweating the eggplants)
- Vegetable oil as needed (for frying the eggplants)
About the Chef
Born and raised in Los Angeles, California. Chef Or Amsalam has always had a passion for cooking. As a child he grew up in the kitchen watching the women of his family cook Mediterranean influenced meals.
It wasn’t until after his military service that Or truly began soul searching and fell in love with food all over again. This was when he began studying at Le Cordon Bleu Culinary Institute. Soon after Or Amsalam was introduced to some of Los Angeles’s most prominent chefs and was hired by chef Micah Wexler at Mezze, Los Angeles. This apprenticeship was an extremely influential experience which allowed Or to grow in the kitchen and build the pillars and the foundations of the culinary arts.
Inspired by his family’s cooking he decided to stage at a few very prestigious restaurants in Israel. He was finally able to master the Mediterranean flavors he grew up loving as a child.
One year later Or Amsalam was hired at Spago, Beverly Hills. Spago sets the standard for cuisine, service and style and is consistently recognized as the ultimate in fine dining. Given this great opportunity Or learned to fine tune his skills and become the chef he is today.
Currently, Or Amsalam is the Executive Chef and Partner at LA Flavor Catering. LA Flavor caters all types of cuisines; they specialize in Middle Eastern, Mediterranean, and Italian style foods. They make every event unique by customizing each menu to cater to their customer’s needs and to make sure that their event is one of a kind.
Follow the LA Flavor team and Chef Or Amsalam’s blog and learn a new recipe regularly!
kathy ireland® French Rivera
Strapless soft tulle over satin gown with hand-beaded sweetheart neckline and ruched chevron dropped waist, full skirt of layered ruffles, chapel length train. Detachable spaghetti and halter straps.
Madison Avenue by kathy ireland Jewelry®
This piece of art conveys a sense of freshness and clean styling with its color and form. The 18K white gold band is adorned with a shimmering 3/8 carats of diamonds. Simply, elegantly—gorgeous. Please click here to experience more.
kathy ireland® Promenade
Illusion A-line mother of the bride dress with one shoulder neckline, features ruched basket weave bodice and braided belt, attached back shawl.
kathy ireland® Winsome Gown…
Take a starring role in your own personal romance with this unforgettable Kathy Ireland evening gown! Dreamy ruffled accents pile up along the single shoulder strap, and chic ruching runs up to the fitted bodice`s slanted neckline. Charming rosettes brighten up the cinched waistline. Layers of breezy, delicate material flow down on the eye-catching skirt.
Rejoice by kathy ireland Jewelry®
This radiant silver pendant features red enamel to highlight the 1/6 carats of diamonds. Bold and adventurous, Rejoice is sure to catch the eye and treat it to a fresh style complete with elegant color and shape. Please click here to experience more.
Moscow Rainbow by kathy ireland Jewelry®
reminiscent of glittering Moscow nights, the black, pink, and yellow Sapphire accents join with 1/4 carats of diamonds to shimmer in an alluring fashion. The 18K pieces feature a drop-like design giving an organic and natural feel to a bold design. Please click here to experience more
kathy ireland® Mission Heights Vista Table Lamp available at Lamps Plus
The Mission Heights Vista table lamp features a smart, modern design. This geometric piece features a dark bronze finished base accented with faux marble panels. This design is topped with a rectangular shade and a coordinating finial. From the Kathy Ireland lighting collection. Please click here to experience more.
kathy ireland® Cottage Grove Collection available at Wayfair
Casual, comfortable styling is delightfully evident in our Cottage Grove Collection.In addition to the clear, transparent finish, there’s a slight rub-through that tastefully enhances the casual cottage feel. Please click here to experience more.
kathy ireland® by Bush® Grand Expression Small Desk available at Staples
Hand selected hardwood solids and wood veneer in Warm Molasses finish with antiqued pewter hardware. Features Bush Furniture’s Quick-to-Assemble technology for easy assembly. Please click here to experience more.
About kathy ireland Worldwide® (kiWW®):
Founded in 1993, the kathy ireland Worldwide® brand, celebrates a lifestyle. The missions of “...finding solutions for families, especially busy moms™,”
“...finding solutions for people in love™,” and
“...finding solutions for people in business™,” translate to all kiWW® collections, including: fashion, fine jewelry, intimate apparel, skincare, accessories, weddings, home, office and more. kiWW’s unique capability to design and translate fashion trends for all markets and price points allows it to develop product for a wide variety of customer tastes.
Listed as the 28th most powerful brand globally, by License Global Magazine, with annual merchandise sales of $2 billion, according to Forbes Magazine, the success of kathy ireland Worldwide® is the result of teamwork and dedication. According to Fairchild Publications, Kathy Ireland is one of the 50 most influential people in fashion.
Kathy and kiWW® support many non-profits including; YWCA, Dream Foundation, Providence Educational Foundation, 911 for Kids/AEFK, Elizabeth Taylor AIDS Foundation and the St. Jude Children's Research Hospital.
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