I’m not going to lie; part of me has considered pulling an all-nighter to watch the Royal Wedding. The big event definitely ranks — at least to me — as one of those “I remember where I was…” lifetime moments, but reminiscing about being on my couch at 1 a.m. Friday in pajamas doesn’t scream “glam.” Not to mention I’d fall dead asleep at work later that day.
That said, when I think about where I’d like to watch “Big Willie” and “Waity Katie” tie the knot (aside from Westminster Abbey), I envision a place much more glamorous than my living room. Something along the lines of high tea at the Ritz in London; but unfortunately, that would require vacation days and some serious travel dough. So I’m excited to tell you about the next best thing: A Royal Wedding viewing party during (what else?) Afternoon Tea at the Montage Beverly Hills this Friday, April 29, from 12 to 4 p.m.
The (pre-recorded) Royal Wedding and pre- and post-event highlights will be broadcast in the Montage’s Lobby Lounge and Library for your viewing pleasure, while artisanal teas (served in china, of course) and fabulous pastries prepared by Pastry Chef Richard Ruskell (Food Network’s Last Cake Standing) are on the menu. Traditional Tea ($39/pp) includes sandwiches, scones, and pastries; an upgraded Royal Tea option gets you a choice of Pomegranate or Kir Royale champagne, priced respectively at $51 and $61 per person.
Enjoy Afternoon Tea at Montage Beverly Hills
Photo Credit: Getty Images/Montage
Little ones will also feel like royalty with Montage’s Mommy & Me Afternoon Tea package. Just order Afternoon Tea for yourself and your little one gets a Children’s Tea order for free. After all, what little girl or boy wouldn’t want to pretend to be a prince or princess for the day, especially while watching real ones in historic castles, cathedrals and carriages on TV?
Make your reservation by calling (310) 860-7940.
Montage Beverly Hills
225 N. Canon Dr.
Beverly Hills, CA 90210
Royal couple photo credit: Mario Testino
|Cabbage: Love It or Hate It?
Cabbage. I can’t think of a more polarizing food. Some people love its signature stink, waxy leaves, and rubbery post-boil texture. Others hate it, well, for the exact same reasons. If you’re like me and fall in in the former camp, you might want to check out this Sunday’s “From Kim Chee to Cole Slaw” cabbage cooking contest, the closing event of Good Food Day at downtown’s Metabolic Studios. Heck, you can even throw your best cabbage recipe into the pot (literally).
“From Kim Chee to Cabbage” dishes are judged in three categories: Best Fermented Dish (sauerkraut, kim chee, etc.), Best Fresh Dish (coleslaw, curtido, etc.), and Best Cooked Dish (cabbage rolls, cabbage soup, etc.) Judges include the Pulitzer Prize-winning food critic Jonathan Gold, Councilmembers Eric Garcetti and Ed Reyes, Chef Josiah Citrin of Melisse, A Champions for Change mom and one special local farmer (not announced at time of release).
|Mmm… Kim Chee!
Photo: Fabulous Foods
Of course, there are some rules for participants, but you can read about them here along with Sunday’s judging schedule. If you want to add your cabbage recipe to the tasting, email Joyce Chan at email@example.com with your name, email address, phone number and the category you are entering (fermented, fresh or cooked). Or, if you’ve got questions, feel free to call her at (323) 463-3171.
“From Kim Chee to Cabbage” is part of Good Food Day LA, a citywide event dedicated to learning about, celebrating and volunteering to strengthen Los Angeles’ local food system, namely every food source within 200 miles of our sprawling metropolis. Mayor Villaraigosa and the LA Food Policy Council has made Good Food Day LA an official day of service and has dedicated over 40 sites to planting and harvesting crops, seasonal cooking and food sustainability workshops.
Watermelon is this summer’s sweetheart. Recipes abound for refreshing watermelon-basil cocktails, slushy watermelon granitas and even grilled watermelon for dessert. So when Bryan and I made dinner for our friends as a housewarming gift, I knew a watermelon salad was the way to go. I mean, so were hamburgers, an arugula fennel salad with shaved Parmesan as well as a prosciutto-wrapped fig appetizer, but the watermelon salad – made with juicy chunks of watermelon, crumbled feta cheese, salty Kalamata olives and tons of fragrant, fresh mint – was something special. I made it solely with seedless pink watermelon, but so many Farmers markets are carrying organic yellow watermelon. A combination of the two would be both stunning and delicious, and next time I’ll definitely make it that way. Of course, when the yellow watermelon isn’t available, the traditional pink is just as wonderful. Here’s the recipe.
Watermelon Salad with Feta & Mint
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon Sriracha
- 1/2 teaspoon freshly ground black pepper
- 1 seedless watermelon, scooped with a melon baller or chopped into bite-size pieces, chilled
- 2 cups feta cheese, crumbled
- 1 1/4 cups pitted Kalamata olives, coarsely chopped
- 1 small sweet onion, diced into a 1/2″ pieces
- 1 cup coarsely chopped mint leaves
In a large bowl, whisk the olive oil, lemon juice, salt, Sriracha and pepper. Add the watermelon, feta, olives and onion and toss very gently, avoiding breaking up the watermelon pieces. Serve immediately or place in refrigerator until ready to serve. This is best made no more than a few hours before you plan on serving, or else too much of the watermelon juice will leak out into the salad. You want all the pieces and flavors to meld together, but not become a juicy mess.