missladymillz:

JayZ-The Tackover by Andre Woolery

After 7,633 thumbtacks, this is what materialized: a piece illustrating the idea that every line unveils a glimpse into who Jay-z is. This collection of lines, like a collection of lyrics, come together to create a clear picture of Shawn Carter, one of the best of all time. Time moves slower in this piece, as if you’re watching his genius at work.

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COST OF ARTWORK: $7,633.00 

The staff is amazing and they kept the kitchen open for us way past closing. They allowed us to bring in our own beer, we received parting gifts and a potential business venture. All in all we had an amazing night.

The best ramen I’ve ever had

amazing

Oxtail from Iron Nori Ramen Bull @BREADBAR

Shuna Fish Lydon- She seems to believe that the title of chef comes with much responsibility. Chef Lydon states that a chef must insipire, teach, push, answer questions, be a leader, a listener, and all without screaming.

Eric Patterson- He seems very organized. A chef in his words must be prepared, cook with style, and never panic. I love that he says the stove is where you are tested. You can talk the talk, but can you walk the walk?

Stuart Sage- According to chef Sage “Knowledge is king.” The more you study the better chef you will be. He says that you either want it or you don’t. That is his philosophy.

Thomas Keller- In my opinion this is a very peaceful man. He views cooking as an art form. You must have a vision, be creative, and try to perfect things. Chef Keller also believes you should take pride in your work and keep growing.

Daniel Boulud- Cooking is as a responsibility. You must be committed to it. To grow you need time, you must be consistent, and loyal. He comes off very methodical.

Anthony Bourain- This man is willing to sacrifice anything for his career. He is very up front about letting you know that this is no walk in the park. His philosophy seems to be work as hard as possible and don’t expect respect, earn it. He advises us to have a sense of humor as well.

There are about a millions things left for me to learn in my culinary journey to success, but in the short road I’ve traveled, I must attempt to scrounge up some nuggets of wisdom to share with anyone whom may desire to pursue this same path. Here are some things I’ve tried to keep in mind while learning, and putting to practice. I’ve yet to master them, but I truly believe if I read them enough times, I will find the courage to keep going, and make them a daily part of my growth.

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“You can always add, but you can never take away.” These words never meant more to me than they do now. My name is Lucy and I love food! I have a passion for everything culinary. I want to eat, buy, grow, sell, make, and live food. I enjoy experiencing new restaurants and will spend my last dollar on an amazing dessert. The transactions on my bank statement are proof that I am a true foodie/fatty. Now to be able to turn this hobby into a successful career, well that’s a whole other story. My problem so far is finding the balance between what I want to do and what I’m able to do. The quest to find culinary happiness is just a dream for now. With the help of my family and friends I hope to not just write about my chef philosophy but to actually live it.

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            My love affair with restaurants started as a small child. We were always briefed by my mom on the etiquette and criteria for food ordering. Whether it was a fast food joint or a fancier dinning establishment, we were instructed to order wisely. Don’t just glance at the menu, read the clues, put the pieces together and find the hidden treasure. There is more to ordering than just what looks good or sounds good. It is a skill you must hone. It takes practice, guts, and even a bit of luck if you ask me.

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            If people were presented an offer to become vegetarian for the rest of there lives, in exchange for one million dollars, how many of us would actually accept?  What if you only had to do it for one year? What if your health depended on it? Some people might think the mere question is absurd. Why should we have to give up meat? It’s provided for us everywhere. It’s meant to be consumed. What am I a tree hugger? In my quest to find out just how much people love their meat, I had to be ready for anything.

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These are my favorite blogs of the moment. They are all fun, informative, and entertaining. Most of all the have a passion for food and I love that. Cheers to all you food passionate food geeks, chefs, cooks, and everything in-between.

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Grub is a contemporary American restaurant with a southern farm feel. This place is nestled in the hustle and bustle of Hollywood.  It is an older model home that has been transformed into a very unique dinning establishment. Here you’ll find comfort food with a twist and some delicious libations for any occasion.

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I am a brunch enthusiast hands down. If brunching was an Olympic sport I’d be the gold medalist for sure. There isn’t a weekend that goes by without my partaking of some long awaited brunch action. Picking a signature dish meant narrowing down my brunch favorites. Tough as it is I managed to select two dishes that encompass all the glory of a perfect brunch. My first choice is the classic Eggs Benedict on a crispy brioche and smothered with homemade Hollandaise. Unlike your traditional Benedict I chose bacon lardons to replace the usual Canadian bacon. I’ve also added a side of potato croquettes to swallow you right into a food coma. My second dish is a Huevos Rancheros taco that is perfectly paired with a Bloody Mary or Michelada.

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This is one of my favorite assignments of the term; unfortunately it has also become the most difficult. There are so many places and dishes I adore that it’s almost impossible for me to narrow it down to three meals. I will do my best to select the three that inspire me most, created by chefs I respect and admire. One thing you should know about me is that I don’t “do” breakfast; I’ve officially adopted brunch as the only late morning meal I consume. Lunch has the greatest bargains and specials of my day. Finally dinner has been limited to places that are open past 10pm and hopefully offer up some liquid courage/Nyquil for a relaxing end to my sometimes chaotic schedule. My choices may not be very different from each other but I promise you they are no disappointment.

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Los Angeles is a food lover’s paradise. The plethora of destinations at your disposal everyday should not be taken for granted. Everything from street vendors to hyped-up celebrity hot spots, you name it, and we’ve got it. I’ve lived here twenty-eight years and I can still easily find establishments I’ve yet to conquer. All you need is a wad of cash and willingness to open up to something new. Hit or miss; this city is worth exploring. My only universal piece of advice I have to offer is, avoid fast food as much as humanly possible.

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