Cashmere Apron

Behind The Scenes With Celebrity Chef Jet Tila

30 seconds – when you are holding an isometric squat or doing jumping alternating lunges, 30 seconds seems like a lifetime. When you are filming Celebrity Chef Jet Tila for a 30-second highlight reel, 30 seconds seems like a minuscule amount of time to capture a ball of talent. Spending the morning with production crew BakerBroductions and filming Jet Tila was definitely more enjoyable than any amount of squats!

fresh and simple ingredients

Getting everything just right for filming

Baker Broductions in production mode

We spent a beautiful morning in Los Angeles watching Chef Jet work his magic in the kitchen. He is the headlining Celebrity Chef for client, Illumination Foundation’s, large-scale culinary gala at Disney in March. It will be one amazing night to break the cycle of homelessness. The goal was to showcase Chef Jet preparing a signature dish as a tease to the event; OC Chef’s Table 2018. 

Searing the meat

His chef highlight reel will be used across all social media platforms from now through the actual event in March. For this particular event, there will be 32 chef’s preparing a table side, 5-course meal with wine pairings for their guests (10-12 people). So, only 31 more chef highlight reels to go! This is just a small glimpse into the world of film and creative production and taking an hour of content and capturing the magic in a 30-second spot.

The crew from L to R: Ryan, Chef Jet Tila, Matt and Brian

Autographing his cookbook, “101 Asian Dishes You Need To Cook Before You Die.”

Love this shot showing Chef Jet doing his thing

Cooked to perfection

Plating and finishing off with the delicious and spicy homemade curry sauce

And the finished product filled Jet’s kitchen with an insanely delicious scent. Chef Jet created a beautiful dish: Thai style lamb with a pumpkin puree and a curry sauce topped with flash fried, pencil-thin leeks… The dish was devoured by the crew.

The finished product…

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

pistachio torte

IMG_5898
This year in particular, it seemed like “pumpkin fever” took hold before I could finish licking the Labor Day barbecue sauce off my fingers. If an item wasn’t pumpkin flavored, it was pumpkin infused, laced or scented from bagels to pudding to chocolate and beer.

If you happen to be on pumpkin overload and want an alternative for your Thanksgiving dessert table, try the Torta Di Pistacchio. This particular recipe is from a cooking class at one of our favorite Italian restaurants, Canaletto Ristorante Veneto. And by “cooking class,” I mean that we sat at a beautifully set table and watched two talented and highly entertaining chefs whip up three delicious courses. Our job was to drink wine, converse and eat. The chefs always finish the meal with a dessert and an appertif sized-glass of homemade limoncello, an Italian liquer.

Limoncello pairs perfectly with the torte to finish off your meal

Limoncello pairs perfectly with the torte to finish off your meal

This Thanksgiving, if you want to forego the traditional, serve this beautiful torte with chilled Limoncello to cap off your holiday.

Ingredients (sponge cake)
7 whole eggs
1 cup sugar
3/4 cup flour
1 1/2 ounces cornstarch
1/4 Tb baking powder
1/4 Tb vanilla extract

The torte displays beautifully on any table

The torte displays beautifully on any table

Ingredients (filling and topping)
3/4 cup pistachios, chopped
1/2 cup sugar
3/4 cup Mascarpone cheese
3/4 cup heavy cream
1/4 cup semi-sweet chocolate, grated finely (I used a zester)

The rich creamy filling softens the cake layers

The rich creamy filling softens the cake layers

Bagna mixture (to wet the sponge cake before frosting)
1/2 cup water
1/2 cup sugar
1 tsp. Triple Sec
Fresh mint, if desired.

Directions
Preheat oven to 350 degrees. Combine eggs, vanilla extract, and sugar until the mixture becomes fluffly and rises to almost double. Mix the flour, baking powder and cornstarch together in a separate bowl.

Very slowly, incorporate the flour mixture into the fluffy egg mixture until well mixed. Pour batter into a springform pan and bake for approximately 20 minutes. *The sponge cake will rise into a fluffy dome but will settle down once it cools.

Assembling the cake
Cut the sponge cake into three even layers. I used a perforated bread knife and it worked fine. Don’t worry if your layers aren’t perfect – that’s why we have filling/frosting.

Combine the water, sugar and triple sec in a glass bowl to make the Bagna. Wet the sponge cake layers with the Bagna using a pastry brush. Be sure to cover the entire surface of each layer.

Mix the heavy cream, Mascarpone cheese and sugar in a blender until firm. Gently blend in the grated chocolate until mixed. Spread the cream in equal parts on the three layers, one on top of the other and save some for the top. Finish the top of the sponge cake with the creme, pistachios and chocolate shavings. Add mint for aesthetics if desired.

Top the torte with pistachios and chocolate zest and embellish the sides with fresh mint

Top the torte with pistachios and chocolate zest and embellish the sides with fresh mint

Serves 8-10

Buon Appetito

Compliments of Chef Moises Mendoza and Antonio Guarracino

Canaletto Restaurant, Fashion Island Newport Beach, California

And if you’re curious, check out this list of best and worst pumpkin items this holiday season.

star noodle

A MUST visit on Maui

A MUST visit on Maui

Our family just returned from a blissful ten day vacation on the island of Maui, or as I call it, “Maui by fork!” We love our food and have our favorites but we branched out this trip and discovered some new favorites (see previous post on Leodas). You know a restaurant is good when you feel compelled to visit it twice on the same vacation. “We ARE going to Star Noodle again, right?” said my kids.  And so we did.

Star Noodle is nestled at the top of a hill in a nondescript business park – the major landmarks being a church and an outdoor Flying Trapeze studio. The benign exterior gives way to a light and lively interior anchored by a full-service bar offering sake and daily specialty cocktails as well as a long communal table bustling with different groups of locals and tourists. The place is jammed. The vibe is inviting. Their style of food is simple but long on flavor and creativity, “Serving Fresh House made Noodles & Asian Specialties.”

Culinary Bliss Awaits

Culinary Bliss Awaits

 The first time we went to Star Noodle we arrived at the height of lunch hour and waited 30 minutes, which gave my mom and I time to sip on the cocktail of the day featuring some sort of muddled native herb, Absolut Citron vodka and Diamond sake. If you are a “need it now, instant gratification” type, you can call ahead to put your name on the wait list or you can order from Starstruck, the restaurant’s food truck parked adjacent to the restaurant, offering a modified menu and a few picnic tables for eating.

Starstruck Food Truck Lead

We feasted on food that can only be described as intoxicating. Apparently, we were eating so enthusiastically that the couple next to us commented (out loud) that we were scarfing.” Of course, we struck up a conversation and compared notes and restaurants as they were visiting from New York for the first time.

Cocktail of the day: Asian Pear muddled in Pear vodka+Diamond Sake+Lime Sour

Our Cocktail of the day on the second visit: Asian Pear muddled in Pear vodka+Diamond Sake+Lime Sour

I’ll let the pictures do the talking, but if you find yourself visiting the island of Maui, find yourself visiting “Star Noodle.” Some things you have to experience for yourself and this is one of them. And let’s not overlook the restaurant’s moniker that says it all – S-T-A-R!

 

Pohole Salad: Hana Fiddle Fern, Maui Onion, Ebi & Kombu

Pohole Salad: Hana Fiddle Fern, Maui Onion, Shrimp, Ebi & Kombu (my kids loved this so much we had two orders)

 

Steamed Pork Buns: Duroc Pressed Pork, Hoisin, Shiitake, Cucumber

Steamed Pork Buns: Duroc Pressed Pork, Hoisin, Shiitake, Cucumber (dreaming of these)

 

Scallop Shooters: Wafu Dashi, Ginger, Scallion, Lemon EVOO (ahhhmazing)

Scallop Shooters: Wafu Dashi, Ginger, Scallion, Lemon EVOO (ahhhmazing)

 

Chicken Satay

Yakitori: Chicken, Teriyaki Glaze, Scallion, Sesame Seeds

 

Organic Buckwheat Soba: Daikon, Wasabi, Scallion, Ginger, Tsuyu (served cold; refreshing, delicious and healthy)

Organic Buckwheat Soba: Daikon, Wasabi, Scallion, Ginger, Tsuyu (served cold; refreshing, delicious and healthy)

 

Pad Thai Lead

Pad Thai: Rice Noodles, Chicken, Shrimp, Egg, Peanuts, Garlic and Chives

 

Garlic noodles

Garlic Noodles: Fresh & Fried Garlic, Dashi, Green Onion

 

Malasada3

Malasadas: Portuguese Inspired Doughnuts Served with Chocolate and Caramel Sauces and Macadamia Nuts

These were some of our favorites after two visits but the Star Noodle menu is extensive and varied. There is something for everyone!

Entertaining Ourselves While Waiting for A Table

Entertaining ourselves while waiting for a table

 

Simple artwork and a clean decor make Star Noodle all about the FOOD

Simple artwork and a clean decor make Star Noodle all about the FOOD

Star Noodle can be found at 286 Kupuohi Street, Lahaina, Maui, Hawaii 92761
(808) 667-5400