- Style Guide
National Brownies at Brunch Month
National Catfish Month
National Panini Month
National Peach Month
National Sandwich Month
August 1 is National Raspberry Cream Pie Day
August 2 is National Ice Cream Sandwich Day
August 2 is National Ice Cream Soda Day
August 3 is National Watermelon Day
August 3 is Grab Some Nuts Day
August 4 is National Lasagna Day
August 4 is National Chocolate Chip Day
August 5 is National Mustard Day
August 5 is National Waffle Day
August 5 is National Oyster Day
August 6 is National Root Beer Float Day
August 7 is National Raspberries in Cream Day
August 8 is National Zucchini Day
August 8 is National Frozen Custard Day
August 9 is National Rice Pudding Day
August 10 is National Banana Split Day
August 10 is National S’mores Day
August 11 is National Raspberry Tart Day
August 12 is Julienne Fries Day
August 13 is National Filet Mignon Day
August 14 is National Creamsicle Day
August 15 is Lemon Meringue Pie Day
August 16 is Bratwurst Day
August 16 is National Rum Day
August 17 is National Vanilla Custard Day
August 18 is National Soft Ice Cream Day
August 19 is Potato Day
August 19 is Hot & Spicy Food Day
August 20 is Lemonade Day
August 20 is National Chocolate Pecan Pie Day
August 21 is National Pecan Torte Day
August 22 is National Spumoni Day
August 22 is National Pecan Torte Day
August 22 is Eat a Peach Day
August 23 is National Sponge Cake Day
August 24 is National Peach Pie Day
August 25 is Whiskey Sour Day
August 25 is National Banana Split Day
August 26 is National Cherry Popsicle Day
August 27 is National Pots de Crème Day
August 27 is Banana Lover’s Day
August 28 is National Cherry Turnover Day
August 29 is More Herbs, Less Salt Day
August 29 is Chop Suey Day
August 29 is Lemon Juice Day
August 30 is National Toasted Marshmallow Day
August 31 is Eat Outside Day
August 31 is National Trail Mix Day
National Candy Month
National Dairy Month
National Fresh Fruit and Vegetables Month
National Iced Tea Month
National Papaya Month
National Hunger Awareness Month
National Seafood Month
National Soul Food Month
Turkey Lovers’ Month
June 1 is National Hazelnut Cake Day
June 2 is National Rocky Road Day
June 3 is Donut Day (1st weekend in June)
June 3 is National Chocolate Macaroon Day
June 4 is National Cheese Day
June 4 is National Frozen Yogurt Day
June 4 is National Cognac Day
June 5 is National Gingerbread Day
June 6 is National Applesauce Cake Day
June 7 is National Chocolate Ice Cream Day
June 8 is Jelly – Filled Doughnut Day
June 9 is National Strawberry-Rhubarb Pie Day
June 10 is National Black Cow Day
June 11 is National German Chocolate Cake Day
June 12 is National Peanut Butter Cookie Day
June 13 is Kitchen Klutzes of America Day
June 14 is National Strawberry Shortcake Day
June 15 is National Lobster Day
June 15 is World Gin Day
June 16 is National Fudge Day
June 17 is National Apple Strudel Day – candle
June 17 is National Cherry Tart Day
June 18 is National Cherry Tart Day
June 18 is International Picnic Day
June 19 is National Dry Martini Day
June 20 is National Vanilla Milkshake Day
June 21 is National Peaches & Cream Day
June 22 is National Chocolate Eclair Day
June 23 is National Pecan Sandies Day
June 24 is National Pralines Day
June 25 is National Strawberry Parfait Day
June 26 is National Chocolate Pudding Day
June 27 is National Orange Blossom Day
June 28 is National Ceviche Day
June 28 is National Tapioca Day
June 29 is National Almond Buttercrunch Day
June 30 is National Ice Cream Soda Day
We invite you to take a look at ‘What’s Cook’n” with kathy ireland Worldwide Design Ambassador Chef Andre Carthen – Chef and Menu Creator for True You: Janet Jackson’s Number 1 NYTimes best seller.Black Hollywood Live (video)Black Hollywood Live hosts Jessica King and Nick Perdue interview special guest Chef Andre Carthen. Chef Andre Carthen a.k.a. the Fit Chef, where he talks about food, fashion, fitness, healthy eating, products, career and life.Stroke Recovery Center - Celebrity Chef Andre Carthen Prepares Three Course Meal in Support of Stroke Recovery CenterPalm Desert Food & Wine Festival - Our Chef Andre once again joined a team of the Food Network and award winning chefs in a celebration of Fashion & Food.…and stay tune for updates on…President Ronald Reagan Library – Adventure beyond the Stars Gala
Join Celebrity Chef Andre Carthen – In a celebration of “Healthy Living” – St. John’s Hospitals Adventure Gala
MetroSource - interviewMetrosource is a glossy lifestyle and entertainment magazine geared towards the modern metropolitan community. Metrosource has three editions: NY, LA and National.
A little Americana/Architectural blended together to fashion shimmering holiday sparkle with a splash of red.
This is very kid friendly. (Adult supervision on any project is always encouraged)
What you’ll need:
For Cranberry Ice
Ice trays….yes I still have some.
2 bags of cranberries (I always buy extra and keep in the freezer…one never knows)
Lets the kids fill the trays with water then place two cranberries for each cube.
Freeze and viola!
For added color you can add fresh mint leaves.
For Cranberry Ice Bucket
The hardest part of this is having enough room in your freezer to accommodate the ice bucket.
2 plastic containers, (1 large) i.e. larger than a beach pale but not as large as a mop bucket…unless you have the room or it’s very cold outside.
The other a smaller tubular cylinder that will fit inside the larger and accommodate the beverage bottle of your choice. Wine, champagne or liquor bottle of choice.
2 bags of cranberries, depending on size of container usually 1 bag per layer
Wash containers thoroughly.
1. Fill the larger container with about 2 inches of water and place in freezer to freeze. Making sure that the container is leveled.
When frozen, place smaller container inside larger, and fill 1/3 with water.
2. *Add cranberries to larger container around smaller with just enough water to cover cranberries. Freeze.
When cranberry layer in frozen, add about 1 ½ inch of water and freeze. You will now have a bottom layer of ice 1 layer of cranberries and another of ice. Repeat step 2. and finish with a layer of ice to top.
To remove. This is best done the night before or earlier in the day by an adult, over the kitchen sink.
Bring water to boil in a tea kettle, and pour into smaller container to melt ice. You may need to repeat this several times. Once the ice is melted the smaller container should slide out.
To loosen large container pour hot water on outside and bottom until ice bucket sides out. You can now place back in freezer until ready to use.
* you may need to secure smaller container to larger with tape. Until first cranberry level in frozen.
Adding sparkle to your holiday affair can be as simple as placing cranberries in your ice cubes or flower arrangement. Or letting the kids explore their imagination by decorating their own holiday table
Traditional to Modern, we’re giving thanks the recipe way.
Where a traditional Holiday Menu will always conjure up memories of family, your great aunt’s green bean casserole, pumpkin pie and watching the Thanksgiving Day Parade, A Modern Day Menu is the start of new traditions, a mixing of cultures and flavors. It may be a dish, brought by a friend or extended family member. A new recipe or spice you add to the mix this year or just a twist on an old family favorite.
WE GIVE THANKS for the food of life that has grace our tables to this point, and for the bounty of blessings as we gather together to celebrate food, family and fun!
Pumpkin Rice Soup
Roasted Turkey with Apples and Apple Cider Gravy
Cornbread Sausage Stuffing
Pureed Ginger Carrots
Roasted Garlic Mashed Potatoes
Green Bean Casserole
Squash Peanut Butter Soup
Roasted Duck with Roasted Rosemary Pears
Sage Wild Rice Stuffing
Smoked Gouda Mashed Potatoes
Brussels Sprouts w/ Smoked Bacon
Orange, Cranberry, Apple
Roasted Sweet Potato, Pumpkin Cheesecake
O Lord that lends me life, Lend me a heart replete with thankfulness!
There are so many holidays that are geared toward women that sometimes dads feel left out. This year make dad or that special father figure in your life feel like a king.
Do men like candy, flowers and cards sure they do but I haven’t met a man yet that doesn’t have a passion of his own.
Play towards dad’s favorites; food, wine, sports, electronics… If it’s baseball? Try season tickets, an autographed baseball or just you and he attending a game. Music? Download his favorite songs for his own personal playlist or make a CD of his favorite tunes. For a more hands-on gift try tidying up the garage, chores around the house and you can never go wrong with a good o’ fashion car wash- fun for all. If he’s a foodie (now we’re talking), check into local cooking classes, wine tastings, or tickets to a food event. But if you want to cook-up something special, give our Father’s Day Menu a try.
Baby Back Ribs with Spicy Peach Merlot BBQ Sauce
Roasted Sweet Potato and Corn Salad
Sour- Apple Crumb Pie
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cumin powder
1 tbsp smoked paprika
1 tbsp Salt and pepper
Combine and rub on both sides of ribs, cover and set aside.
Spicy Peach Merlot BBQ Sauce:
2 tbsp. butter
1 medium sweet onion, finely chopped
1 garlic clove, minced
2 cups Merlot
4 tbsp peach preserves
2 tsp red pepper flakes
2 tbsp brown sugar
½ cup A-1 steak sauce
2 tbsp liquor smoke
1 cup ketchup
2 tbsp. paprika
1 tsp. cayenne
2 tsp. ground cumin
2 tsp. ground coriander
Heat butter in a saucepan over medium heat, add the onions and garlic. Sauté until tender. Add Merlot, peach preserves, red pepper flakes and brown sugar; bring to a boil, reduce to a simmer and cook down until mixture is about 1 cup.
Add the remaining ingredients and simmer over low heat for 20 minutes, stirring occasionally.
Remove from heat and cool to room temperature.
The B.B.Q. sauce will keep refrigerated for about 3 months.
Grilled veggies are great for any occasion You can add red, green, and yellow bell peppers, eggplant or asparagus for some extra color and added flavor to the mix.
3 tbsp. olive oil
Kosher salt and fresh ground black pepper to taste
Prepare grill. Clean veggies and pat dry; Slice into 1/3-inch strips, toss in bowl or zip-lock bag olive oil and kosher salt and pepper. Place in hot grill, cook for 1 ½ minutes on each side. Remove and keep warm until ready to serve, also good room temperature.
Roasted Sweet Potato and Corn Salad:
2 sweet potatoes, peeled and cubed
2 cobs corn, roasted, kernels removed
1 small red onion, chopped
3 cloves garlic, large, chopped
½ cup cherry tomatoes, halved
salt & pepper
1 tbsp Balsamic vinegar
Preheat oven to 400ºF.
Shuck corn, wrap in foil and place in oven or on grill. Roasted until tender, cool and remove kernels. On a large baking sheet, place cubed sweet potato, onion and garlic, drizzle with about 2 tbsp olive oil. Bake 20 minutes or until tender. In a medium bowl, combined ingredients, toss with a little olive oil, balsamic vinegar and salt & pepper.
Sour-Apple Crumb Pie:
a twist on an old favorite
6 cups thinly sliced, peeled apples *(I like to use 2 Granny Smith, 2 Fuji, and 2 Gala apples)
¾ cup brown sugar
2 tbsp flour
1-cup raisins, soaked in hot water with 1-2 tbsp of brandy added to it. (let raisins soak while you’re peeling the apples)
½ cup fat free sour cream
½ cup sugar
½ cup flour
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground mace
¼ cup butter
1 store bought graham cracker pie shell
Combine apples, brown sugar, flour, raisins and sour cream. Toss to coat. Set aside.
Combine sugar, flour, and the spices. Cut in the butter till crumbly. Best done with a folk. Fill your 9-inch pie shell with apple mixture. Sprinkle crumb mixture atop. Cover pie with foil. Bake in a 375-degree oven for 30 minutes. Remove foil; bake for 30 minutes more or till topping is golden. Serve warm
Karen and Richard Motske from Laguna Niguel have been coming to the desert for 30 years, and this was their first stop at the annual Food + Wine Festival Palm Desert™. “We came out specifically for the event and for Michael Green’s seminar,” Richard says.
Green, who spent 19 years as wine and spirits expert for Gourmet magazine, was leading the aptly titled seminar “Grapes and Regions You Probably Don’t Know, But Should” in the big white tent that has become a landmark for Fashion Week El Paseo™.
During the event, wineries were pouring generously and the pace was just short of frenetic, as the crowd seemed bent on tasting every vintage and morsel from more than 100 booths showcasing fine dining, premium wine, champagne, and beer and spirits.
There were long lines for crispy pot stickers from San Diego’s Island Prime, spicy white gazpacho from Cathedral City’s Dish Creative Cuisine, wild mushroom angel hair topped with prime steak from Mastro’s of Palm Desert, and lemon tiramisu from Bellatrix at Classic Club in Palm Desert.
Amped up on caffeine and bursting with enthusiasm, Green promised his seminar would squeeze “20 years of wine education into 30 minutes.” Within the first five of those, he had participants toasting their seatmates, offering their own views of the four wines, and practicing the “Six rules of tasting: See, Swirl, Smell, Sip, Swish, Spit.” This being a casual, convivial crew, there was no spitting and quite a bit of sipping.
Green’s first tip was how to hold a wine glass: “By the stem or base. No cupping, fondling or caressing. Think of it as a Wine HR Manual.”
Another way to judge a wine is its appearance when the glass is tilted to the light against a light background. A pale, barely there color indicates a light taste and a dense, highly pigmented color tells you that the wine will be full-bodied.
“Smell is one of the most important parts of tasting, “ Green told the audience. “Come on, stick your nose all the way into the glass. If you like the smell, you’ll like the taste.” And, a wine will taste very different when it’s sipped with food. To illustrate, tasters were given small wedges of lemon and cheese. The crisp, somewhat acidic white became softer with the lemon and the deep, sultry red took on a fresher personality when its tannin paired with the protein in the cheese.
Ending his seminar, Green sent his merry tasters to discover more wines with a reassuring bit of advice: “With more than 10,000 different types of grape grown across the world, it can be overwhelming, but wine is about making connections and discovering what you like. There is no relation between price and taste. If it tastes good to you, it’s good. Don’t let anyone tell you otherwise.”
Leaving with their notes, the Motskes had plans to sample a selection of reds. “The list of wineries represented is really impressive,” Richard said. “We’ve added to our collection all day.” For their 1,200-bottle-capacity home wine cellar, Calistoga’s Clos Pagase whites were at the top of the list by noon.
Their favorite food? “Marriott’s Mikado. We ate there last night and it was excellent — and it was just as good at the festival today.”
Bonita Martin and Susan Arnett came from Atlanta specifically to soak up the seminars and find new wines.
“We take trips to Spain and Portugal, and in the states we go to Sonoma and to this festival to learn and have fun,” Bonita said. “We’ve been into fine wines for around 10 years, and we still feel like newcomers in a way. The world of wine just has no limit, and this festival is a real favorite. The food is fabulous. The wines are top level. And we always meet such interesting people. There’s nothing like it in our part of the country.”
Sunday’s first wine seminar, held in a private tent adjacent to the larger venue for food and wine tasting and cooking demos, proved one of the most popular of the event. Iron Horse Winery owner Barrie Sterling and Dish executive chef/owner Joane Garcia Colson offered sparkling wines paired with different foods.
Green, who moderated the seminar, also shared one of his tips on serving wines at their peak:“Most Americans serve white wine too cold and red too warm. Take your whites out of the fridge 15 minutes before serving and put your reds in the fridge 15 minutes before serving. When whites warm up a little, they’ll be creamier and softer. Reds that are cooled a little will be more complex and cleaner.”
In separate seminars, Richard Sowelsky of Clos Pegase in Calistoga presented a lively tutorial on “The Four Noble Grape Varieties,” and Jesse Katz of Roth Estate and Lancaster wineries in Sonoma shared his take on the most important A.V.As in California, with “The Beauty of Terroir.”
Michael Green, who served as Gourmet magazine’s wine and spirits expert for 19 years, curated the wine selections for Food+Wine Festival Palm Desert™. “We wanted to expose guests to new things,” he says, “because for some people, wine is about comfort, and for others it is about discovery.”
He made these selections because they are unusual, or off the radar, yet still readily available:
Photography by Gregg Felsen, Gerry Maceda, and Greg Peterson
The flavors of Spring abound in our Spring picks
Villa Sandi “Il Fresco” Brut Prosecco, Veneto, Italy $12.99
Also-served by the glass at The Parker – Palm Springs
“ll Fresco”‘ – “the Fresh”
Soft golden yellow with long lasting sparkling. In the nose we smell green apples, A tangy, harmonically and elegant taste. Fruit with hints of honey.
Chateau Saint Florin White Bordeaux, France (Sauvignon Blanc and Semillon grapes) $11.99
Also-Served by the glass at Cuistot
This white blend from the Bordeaux region in southwestern France is a nice combination of Sauvignon Blanc and Semillon.
A clear pale yellow in color with hints of gardenias and thyme in the nose, with a floral aspect carries to the palate with just a touch of white pepper. Finishing with round and bright mineral tones.
A stand-up summer wine, great for any fresh shellfish or lighter style fish such as a grilled halibut
It has an attractive pale lemony-gold color. The nose has well-defined fresh aromas of apple, pear and grapefruit with nuances of flinty minerality. Crisp and refreshing, with a little more creaminess on the mid-palate adds richness and flesh to the texture. Moderately long, refreshing finish.
Its bouquet is a wonderful melange of mineral tinged strawberries with a slightly soapy, floral quality. It’s nose is so fresh, you can almost sense its acidity which makes for some mouthwatering, pre-tasting excitement.
• Don’t let wine intimidate you. It’s just wine. • Find a good wine by heading to your local wine store, not the grocer and speaking with a retailer employee about your wine preferences. Employees at wine stores are more likely than not knowledgeable about the range of wines they have in stock and can better help you select a bottle fit to your taste. And don’t judge a bottle by its label. • Use the pairing rules as a guideline. While pairing should be about your taste, the rules are a good starting point for new wine drinkers. Match wine intensity with food intensity and be mindful of high alcohol wines with food. Alcohol increases mouth perception of salt, spice and sweet. • Try pairing at places with smaller, more curated lists. A restaurant with a large list of wines, doesn’t necessarily make for the best experience. A long list can be intimidating. Shorter curated lists save you time in selecting a good wine and allow you to enjoy the moment and company. If you are headed to a place with a large wine list, take a look at the list ahead of time to get a feel of what you might want during your visit. • For the chef or cook, start your dishes by tasting the wine you would like to pair. There are many wines that could go with any dish.
What: A celebration of food and wine featuring California chefs and wine experts. When: Friday-Sunday Where: Under the “big white tent” on Larkspur Lane between El Paseo and Shadow Mountain in Palm Desert. Cost: Friday gourmet luncheon $125; Saturday and Sunday seminars $25, grand tasting $75. More information: www.palmdesertfoodandwine.com.
The Expert “My philosophy is very contrarian,” says wine and spirits expert Michael Green. “A lot of people will tell you — snooty sommeliers or know-it-all wine merchants — what wine you need to drink with certain foods. I think the dialogue should be different.” Green, who served as wine and spirits expert for Gourmet Magazine, made a name for himself by bringing his philosophy to tables throughout the country. He will be holding seminars at the Palm Desert festival. “I say: Break all the rules, because in my book and on my plate and my philosophy you can serve wine with salad, you can serve wine with soup, you can serve wine with chocolate, you can serve wine with eggs.”
Local chef Andie Hubka holds wine workshops in Palm Desert and has been teaching the science of pairing. Hubka’s restaurant Cork & Fork specializes in pairing small dishes and a variety of wines by the glass. “There are some rules that are helpful. The No. 1 thing I tell people is it’s about the intensity level. You want to match the intensity. So if you’re having a dish that’s delicate and light you certainly will benefit from having it with a delicate and light wine whether it’s white or red,” she says. “The second rule is to watch out for salt and spice. If you’re having a very salty, spicy dish one or the other, you want to stay away from high-alcohol wines because it’s going to make the food taste bad.”
Hubka has stocked her restaurant with wines she feels can easily be paired with a variety of foods. “At the end of the day we say drink what you like. It’s just food and wine, so you don’t want to take it too seriously.”
Kathy Ireland’s worldwide design ambassador Andre Carthen believes that while preparing foods for pairings begins with the wine, it’s all really up to your taste. “Yes, people say there’s rules,” says Carthen, who will be holding demonstrations at the festival. “But they say really what it comes down to is what you prefer. What’s your taste? People get hung up on rules. They say I can only do this, but what if you don’t like it that way? What if it’s not good? What I’ve learned is: It’s really up to you.”
Michael Browne, founder and executive winemaker of Kosta Browne Winery in Northern California, hosts wine dinners occasionally at Spencer’s in Palm Springs. Browne believes in the experience of wine over technicality. “Unless you’re super geeked out on this stuff, you’re not really going to go, ‘You know what, that quite didn’t go with the wine.’ You’re going to, ‘This was cool that was good together and I enjoyed it.’ And also the whole time you’re talking to everybody and it just enhances the experience. So you can get as technical and into as you can or you can be a little more relaxed … I like kind of that relaxed groovy sort of realm.”
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.
» Learn More