i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe
Chef Jennifer Hill Booker’s culinary path has not always been a linear one. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class, eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to an United States Army Officer pushed […]
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i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe
When Frida’s first opened in 2002 along the forgotten strip of Beverly Drive in Beverly Hills, there was a lack of well-crafted Mexican food in Beverly Hills. The world-renowned town at the time celebrated tomahawk steaks with martinis rather than reposado tequilas and molés. Upon opening, the small but mighty restaurant fostered a growing interest […]
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i8tonite with Eat Smart in Portugal Author Ronnie Hess & Vegetable Frittata Recipe
A poet, journalist, author, and gourmet extraordinaire. Ronnie Hess grew up in New York City, attended the Lycée Français de New York and Julia Richman High School, and graduated from Hunter College, the City University of New York. She earned a master’s degree in history from the University of Wisconsin-Madison. Hess began a career in […]
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i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe
Jamie Schler writes stories inspired by food, culture, travel, and the real people she meets in real life, every day and she’s an advocate for authentic traditional French home cooking. Jamie has worked in the world of art in Philadelphia and New York, as a milliner in Milan, Italy, and gastronomic tourism in Paris. She […]
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i8tonite with A Taste of Paris Author David Downie & 1691 Crème Brûlée Recipe
One of the things I love most is to combine history and food. And no one does it better than David Downie, in his new book, A Taste of Paris: A History of the Parisian Love Affair with Food. In A Taste of Paris, Downie traverses time and space (cultural space, that is) to bring […]
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i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata
Matthew Dolan is an established chef and restaurant owner who trained at The Culinary Institute of America in New York. His restaurant, Twenty Five Lusk, was named Esquire magazine’s Best New Restaurant and Open Table Diners Choice Top Hot Spot Restaurants in the United States since its opening in 2010. Dolan notes, “I am an […]
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Weigh-to-Go: So Cal’s Best Hot Food Bars
While attending my New York City fashion school during the eighties, my academic cohorts and I would venture out for lunch. It wasn’t often, as most of our money was taken up in the purchase of school supplies. We’d take the elevator from our seventh-floor institution to Park Avenue South below, just south of 23rd […]
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i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Vineyards Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes
A cursory internet search on Los Angeles wineries pulls up lists such as 10 Best Places to Go Within 50 Miles or 18 Spots to Go Wine Tasting. Although we are sure the wines are good, they don’t have the star power of, say, Napa’s Opus One or Santa Barbara’s Au Bon Climat. But, as […]
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i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
The first thing I noticed, when talking with Oy Vey Vegan Cookbook author Estee Raviv, was her passion for her work. Now in food, you will find passionate people (we all love to eat). Raviv is an artist. Cooking is an outlet for her creativity – and that anyone can relax – and cook – in […]
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i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce
According to food history, the earliest known burger recipe is mentioned in a Wikipedia citation alluding to a 1798 recipe from The Art of Cookery made Plain and Easy written by Nigella Lawson’s forerunner, well-known English cookery writer Hannah Glasse. In it, she refers to a “Hamburgh sausage” which is roasted and served on top […]
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