Tila Tequila Admits To Eating Disorder: 'But It's Not To Stay Skinny!'
Posted on Jun 10, 2011 @ 02:15PM - 6 comments
By Amber Goodhand
Radar Staff Reporter
Tila Tequila is a naturally petite girl, but the pint-sized star has exclusively admitted to RadarOnline.com that she has an eating disorder.
EXCLUSIVE INTERVIEW: Wife Banishes TV Chef Gordon Ramsay To Sleep In Wine Cellar, Claims Ex-Mistress
Posted on Nov 05, 2010 @ 05:50AM - 3 comments
It's another kitchen nightmare!
Foul-mouthed chef Gordon Ramsay -- whose food empire is more than $30 million in debt and just axed 1,000 staffers -- is facing fresh embarrassment from his scorned ex-mistress, the woman who claims she had on-and-off fling with him for seven years.
RH Bar Offers Sunset Strip Special
Posted on Jun 25, 2010 @ 02:28PM - Add a comment
The Riot House inside the famed 70s "Riot Hyatt" -- now known as Andaz West Hollywood’s RH Bar -- is offering a special Wednesday night promotion to commemorate the word-famous Sunset Strip -- a free signature "Sunset Strip" cocktail when you present the bar with vinyl from a band that has played on the Sunset Strip, or a recent ticket stub from a Sunset Strip concert.
Restaurant Review:
Once you're there, you can try some of the mouth-watering, delectable fare the establishment has to offer, as well. (Chef Sebastian Archambault is cooking some the best food in the city.) On all other weeknights, you can enjoy RH Bar’s regular cocktail hour from 4 pm – 7 pm with fresh seasonal cocktails and wine $9, beer $5, and tasty bar bites such as triple-fried French fries with truffle oil and homemade foie gras.
For more info, check out their Web site at www.westhollywood.andaz.hyatt.com/hyatt/hotels.
Aida Mollenkamp Show: FoodCrafters, Mondays at 10PM ET
Posted on Jun 01, 2010 @ 06:40PM - Add a comment
Backstory: "I was like Wizard of Oz behind the scenes and worked in a test kitchen developing recipes for six years at Chow.com. At Chow, we went from print to online. The Food Network saw me in a video and we launched the show Ask Aida. It was like [the NPR show] Car Talk but for foodies. I was like a female Alton Brown because I wanted to know the whys and the hows and was really happy when [Alton] gave me a pat on the back for my work once. The whole time, I really come into my own with my food voice in the Bay area. And being a native of California, there were all these people that weren’t getting their stories told. When the Cooking Channel said they wanted to do a show about artisans, I said, ‘This is my dream job.’ On FoodCrafters we go around the nation in search of the best artisanal products. Point raised blue cheese, I’ve roasted coffee and made kim chi. It’s been this love affair where we find all our favorite products, go make the products and come back and tell their back story.”
Meet The Stars Of The Cooking Channel: David Rocco
Aida’s Backstory: “My parents always wanted us to be renaissance people so they made us do everything and at one point I was playing three instruments and a million sports and it just got to be too much and I just needed to calm down. I thought I was going to be a ballerina and all these things and then I tore my ACL. That’s when and I focused and saw my mom in the kitchen and I was like, ‘That’s actually what I want to be doing!’ I grew up with huge Sunday meals—my mom is second generation Italian but still upheld those traditions and my step-mother is French so I was really fortunate to be raised by two very skilled home cooks. As I got into cooking, everyone thought it was just my passion. But, when I decided I wanted my passion to be my career, I think everyone was a little bit leery. I’m very analytical and I used to be a math dork in high school and won all these awards. I followed it slowly but surely. I feel like the biggest lesson I’ve learned from it is how much good you can do when you do what you love.”
Meet The Stars Of The Cooking Channel: Chuck Hughes
San Francisco High: “We finished the season of FoodCrafters at Bi Rite market in San Francisco which is my favorite market. It’s the utopia for food people—they have all local produce and perfect butcher counter. I want to die and go to heaven in Bi Rite market. I walked in there and now, San Francisco people don’t talk. We’re not a gossipy community it takes a lot to impress people. There are a lot of cynical, intellectual people and this butcher said to me, ‘I never heard such a buzz about something like the Cooking Channel and FoodCrafters.’ And in San Francisco, the devil is mass media and to see people that are cynical be excited—it’ll be interesting.”
Food Idols: “I did recipe development and recipe writing and food styling. So for food styling, I look up to Donna Hay. She inspired me to keep things very simple. For cooking, I look up to people like Jamie Oliver’s genre who are foodies but doing it in a modern way. But then there are people like Jose Andres who I would never attempt to cook their style of food but I find them very inspiring. I can remember the exact moment when I first ate [Jose Andres’] food. It’s cool when you have a completely different style but in the food community, if you’re doing it right and it’s good—I’m going to love it. The Cooking Channel pulls back the curtain a little bit and shows you whole different side to food industry.”
Meet The Stars Of The Cooking Channel - David Rocco
Posted on May 28, 2010 @ 12:28PM - Add a comment
David Rocco
Show: David Rocco’s Dolce Vita, Saturdays at 12:30PM ET
Backstory: "Dolce Vita means 'Sweet Life' and we shoot entirely in Italy. It's funny because when I was pitching the show, they would be like, 'Are you a chef?' and I’d be like, 'No – I’m Italian! It’s part of my DNA, our meals are gourmet every Sunday.' We filmed it Florence and we show how Italians incorporate food into their daily life. The simplicity of a capri salad... is it cooking? No but I call it food assembly. You have great ingredients, great mozzarella, beautiful tomatoes and olive oil and that’s it. Our show is really a hybrid of cooking, travel and lifestyle. What I’m showing is how accessible and how good Italian food is. People are really inspired when I say, 'I’m not a chef—I’m Italian.' I’ve often said that a bad cooking show can teach you how to cook but a good cooking show inspires you to want to cook. It’s that Italian philosophy of just being connected to the food, seasonal ingredients and that folklore wisdom of as much as you need or a little bit of this or that. For a foodie or food lover, Italy is one of the great culinary cultures of the world."
Meet The Stars Of The Cooking Channel : Chuck Hughes
David's Roots: "Growing up in the 70s, I was in a very Waspy, Anglo Saxon, non-Italian neighborhood in Toronto. I was embarrassed because my dad would take my old hockey sticks, cut them and use them to hold up our tomatoes in the garden. We’d be making our own wine, our own prosciutto. It was so embarrassing because I just wanted to go to school with peanut butter and jelly—not prosciutto focaccia sandwiches. And now with the Food Network and food culture—food is so in. And Italian food is so hip. As a kid I was so embarrassed. I learned to appreciate [Italian food] when I went to Italy for first time when I was seven years old. Coming back to Toronto, I almost used my culture to make friends because I would have kids over and my mom would make fresh pizza and it became like, 'Oh, the Roccos eat really well!' It was rough because my rabbit was a pet that we would eat three weeks later . . . and my friends would be like, 'Didn’t you have a bunny as a pet?' And I’d changed the subject and my mom would tell them it was chicken. It’s all what we’re used to and how we were brought up."
Food Equals Calm: "I cook all the time. I truly am passionate about food and it’s a way for me to get rid of the stresses of my day. Food is almost about connecting with G-d. I’m very artistic and it’s an outlet. I always use food to relax. If I come home after being stuck in traffic I’ll tell my wife, 'I have a headache, leave me alone—I’m going into the kitchen to cook a great meal' and she’s like, 'Okay! Go go go. Please come home with bigger headaches and more stress.'"
Family Matters: "The Sunday meal is something we grew up with. The Sunday meal was a time to eat with the grandparents. I have vivid memories of being on my grandpa’s lap and him giving me a little bit of wine with ginger ale. There's no abuse of alcohol in my family—wine is part of our culture. You don’t abuse it, you respect it. But even now—even if I don’t speak to my mom all week because I’m busy—that Sunday ritual of eating all together is about being human again and connecting with family. The TV has to be off. That one special meal a week is so important."
Crumbs' Sex & The City 2 Cupcakes A Decadent Delight!
Posted on May 26, 2010 @ 02:53PM - Add a comment
Crumbs Bake Shop, in honor of the upcoming blockbuster Sex & The City 2, has released a new assortment of cupcakes that would make Carrie Bradshaw's mouth water quicker than you can say "Mr. Big."
The cupcake assortment, called Girls Night Out, includes Margarita, Cosmo, Chocolate Praline, Raspberry Chocolate Curl, Oh La La (Chocolate cake filled and frosted with pink tinted vanilla cream cheese frosting topped with a heart shaped brownie) and a Vanilla cupcake topped with pink cream cheese frosting edged with sprinkles.
Get “Carrie’d Away With These SATC Cocktails
If you've ever enjoyed one of the bakery's tantalizing goodies, you already know how good they are. If not, let this be the occasion for you and your gal pals to get acquainted with these delectable treats, which will add a rich, tummy-filling goodness to your day of movie fun.
Get The SATC “Carrie” Look : For Less
You can pick these up at Crumbs locations in Los Angeles and New York, or you can have them mailed to your front door; for more info, check out their Web site at Crumbs.com.
It's A Small World After All: Children Cookbooks Use Cuisine To Explore Culture
Posted on May 17, 2010 @ 03:35PM - Add a comment
We here at RadarOnline.com are always scoping the Web for the latest and greatest items for parents, and we've found one with Handstand Kids.
The company, which has been featured on The Today Show, sells cookbook kits that are packaged and designed to introduce children to the culture, language, and cuisine of a new country.
Vegas Uncork'd
Posted on May 10, 2010 @ 05:29PM - 2 comments
Vegas hosted the Bon Appétit Uncork’d this weekend and after all the cooking (and eating!) the party moved on to the Palazzo’s After Hours- Crushed: Wine that Rocks.
Cooking Channel Announces What’s Cooking in 2010
Kicking off the evening’s festivities at 10:00pm was a red carpet with rock star chefs and celebrities, who joked and compared notes. Celebrities and VIPs walking the carpet included: winemaker Joe Bastianich, editor in chief of Bon Appetit Barbara Fairchild, actor Chazz Palminteri from A Bronx Tale, actor Rick Faugno of Jersey Boys, actress Laura Prepon of That 70’s Show, Scott Ian of Anthrax, and Six Foot Nurse. The list of star-studded chefs in attendance was incredible as Zach Allen of Carnevino, Vince Chiyuto of Lagasse’s Stadium, Sam DeMarco of FIRST Food & Bar, Frank and Carla Pellegrino of Rao’s, Luciano Pellegrini of Valentino.
Food faddies, chefs and celebs mingled poolside at the Palazzo where of course there was MORE food, featuring signature bites from the all-star lineup at The Palazzo, including Bangin’ Mini’s from First Food and Bar Executive Chef Sam DeMarco, salumi and cheese from Executive Chef Zach Allen of Carnevino, and a Rockin' Wing Bar from Chef de Cuisine Vince Chiyuto of Lagasse's Stadium.
We may never eat again.
Edible Delights at R. H. Restaurant
Posted on May 05, 2010 @ 04:14PM - Add a comment
Edible Delights at R. H. Restaurant
New 'Riot House' Restaurant: R.H. At The Andaz
Posted on May 05, 2010 @ 03:36PM - Add a comment
Formerly the “Riot House” on Sunset strip, the newly re-named and re-designed Hyatt House may not play host to wild rock n’rollers much anymore, but it has re-invented itself as a beautiful hotel with a truly outstanding restaurant, the “R.H.”
PHOTOS: Edible Delights at R. H. Restaurant
Chef Sebastian Archambault heads the team and in the sprit of openness, the kitchen is completely exposed to the 100 seat restaurant and bar. Even the walk-in coolers feature glass doors. For food faddies, its’ a dream come true. Watching the chef and team work is like Bravo’s “Top Chefs” brought to life.
The French-trained (and born) chef practices what he calls “honest food” or “market to table”, focusing on regional, seasonal dishes and contracting with local growers. Everything, from the braised monk fish, to the homemade crispy Hudson Valley duck confit was as if it has been poached that morning. Having worked at several Michelin-starred restaurants in Europe, the good chef finally landed in L.A.
Our favorite appetizer was the Perigourdine Poached Egg, made from “an old family recipe.” Favorite entrée? Roasted Niman Ranch veal chops, though we would definitely like to try and Black Angus filet mignon, roasted in bone marrow with a shallot sauce.
And the prices won’t bust your budget—appetizers range from $9 - $18 (for the roasted Boothbay Harbor Lobster) and entrees run from $18 to $30 (for the Black Angus we mentioned earlier.)
While the new restaurant is polishing the wine list, the mixed drinks deserve mention. The mycologist pours a mean Steelo, Cougar and Red Ferrari and there’s a lovely, dry Pineau des Charentes blanc on the menu.
Like the menu, the restaurant and bar are open, and elegant and the service is top-notch.
