YumSugar

Did This Snickers Commercial Go Too Far?

YumSugar — Fri, 25 Jul 2008 13:00:58 -0700

For the second time in two years, best-selling candybar, Snickers, has found itself in the middle of a controversy surrounding their latest ad campaign. Candy company Mars has yanked the ad from UK airwaves, where it received backlash from gay-rights activists for being homophobic. The commercial featured surly '80s icon, Mr. T, berating a speed-walking man, calling him "a disgrace to the man race." The tagline? "Get some nuts."

The Human Rights Campaign Foundation criticized Mars and its ad agency for perpetuating stereotypes of gay men. Mars issued a statement last night, saying that the commercial was intended to be funny, not offensive.

While I can see how the ad was meant to be funny, it might have taken things too far. After watching the spot below, let me know what you think. Do you feel the ad is cruel and insensitive, or was the whole situation blown out of proportion?

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Would You Rather Drink a Gin or Vodka Martini?

partysugar — Sun, 30 Aug 2009 01:30:29 -0700

Source: Flickr Users flymolo17 and Mr. T in DC

How to Make a New Jersey Sloppy Joe

partysugar — Mon, 23 Mar 2009 06:50:45 -0700

A couple of weeks ago, Brian Sugar, came to my desk with an incredibly giddy look on his face. He had purchased 10 pounds of turkey and 10 more of pastrami, quarts of coleslaw and Russian dressing, and countless loaves of Rye bread. He was going to make a "New Jersey Sloppy Joe." According to Mr. Sugar, in New Jersey, a sloppy joe isn't the common combination of ground beef and juicy tomato sauce, it is rather, a wet sandwich somewhere between the classic Reuben and a pastrami sandwich. Intrigued, I followed him to the conference room where a makeshift assembly line was set up. Naturally, I had to document the technique to share with you. To learn how to make Brian Sugar's New Jersey Sloppy Joe, simply start clicking!

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Michèle Gentille Takes Us to the End of the World

YumSugar — Tue, 25 Mar 2008 16:20:11 -0700

I enjoy living here in sunny Northern California, where we're spoiled by the fresh produce. I couldn't really imagine living anywhere else, especially a place as cold as the South Pole, where there's no naturally grown produce of any kind. And yet, that little fact doesn't stop the chefs down at the Amundsen-Scott South Pole Station.

Recently chef Michèle Gentille wrote a piece for the Wall Street Journal, in which she recounted her Summer as a sous-chef at the South Pole station. She mentioned that they turned mostly frozen and canned products into delicious, nourishing food. Local produce was out of the question as the nearest farm was 3,000 miles away.

In October - when their Summer starts - fresh vegetables arrive from New Zealand on a weather-permitting weekly basis. They also have a greenhouse that produces enough for salad two or three times a week. Using these ingredients, along with other frozen goods, all 10 chefs aimed to cook a menu from Laurent Tourondel's New American Bistro Cooking.

To read an excerpt from her adventure, read more.

Every recipe required some substitutions. For the salad of marinated mushrooms with tomatoes and cilantro, we had no fresh mushrooms, so Dan Von Bank, who handles materials for the galley, used a mixture of dried porcinis and shiitakes and canned buttons as well as dried herbs and preground coriander.

Mr. Tourondel expressed his approval. "Dried mushrooms are very good," he said, although he noted that ground coriander is very different from fresh cilantro - "but if you have to, make do!" he added. Mr. Von Bank had to cook the mixture much longer than indicated in the recipe, partly because the mushrooms were dried, but also because at this altitude acids such as wine and tomatoes don't mellow easily. But the dish proved a success, and our diners relished it.

The whole ordeal is fascinating, I can only imagine trying to cook those dishes in these climates. And yet, someday I hope to visit the South Pole station and try it for myself!

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Gwyneth, Mario Team With Chipotle For Spain . . . on the Road Again

partysugar — Fri, 09 May 2008 11:30:24 -0700

I can't wait to watch PBS's up and coming travel-food show, Spain . . . on the Road Again. The show - which has already been filmed - stars the random, but fabulous foursome of Gwyneth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols. Although the air date is yet to be determined, more details about the show have been released. According to an article in Advertising Age, the series will:

culminate in an Iron Chef-esque competition emceed by Mr. Batali and Ms. Paltrow. In between visits to the Prado Museum in Madrid, an impromptu chat with starchitect Frank Gehry and countless trips in topless convertibles furnished by Mercedes, Ms. Paltrow lets her newfound appreciation for the less-refined side of food shine.

In an attempt to highlight their "Food With Integrity" slogan, Chipotle has signed on as the show's main sponsor. The fast-food Mexican chain owned by McDonald's wants people to know their commitment to using natural meats and organic products.

While the combination of Chiptole, Gwyneth, and Mario seems odd, I have a feeling the show is going to be amazing. What do you think of the partnership? Are you looking forward to Spain . . . on the Road Again?

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Stanlee's Secret

partysugar — Wed, 25 Apr 2007 09:12:57 -0700

If you live in San Francisco, have an indispensable budget, and are looking to throw a super memorable party, there is one man and one man only who is capable of getting the job done: event planner super star extraordinaire, Mr. Stanlee Gatti. Stan has spent more than 20 years envisioning the decor of countless high society events with a sense of style that is utterly unique and breath-taking - including the Black & White Ball and several major floral art exhibitions such as the recent ONE at the Conservatory of Flowers. Last week I had the extreme pleasure (seriously I was so nervous he is like one of my idols and there is a character in my novel loosely based off of him) of sitting down with Mr. Gatti in his beautifully light, airy studio in SOMA. When I walked through the front door I was worried I had the address wrong as upstairs is Stanlee's office and downstairs is where the production of designing the look for an event takes place. Downstairs is totally urban with an industrial feel and upstairs is warm and chic - the walls practically oozed luscious creativity. When I asked Gatti about the upcoming trends in party decor, his answer was that of pure confidence and utter genius: I do not know what the trends are because I set the trends. I never look at what everyone else is doing. He only borrows from himself by delving deeper into his history to discover a new way of doing things. A tried and true trendsetter, Gatti sees the world through rose colored glasses literally as he was born with the gift to visually glimpse the world in colors. His infectiously positive outlook, incredible will to translate his ideas from vision into reality, and fun loving attitude make him not only one of the best event planners in the nation, but an ideal human too. For more on Stanlee's way of life and my interview, read more

PartySugar: What colors are popular this year?
Stanlee Gatti: I have a natural instinct for color and see the world in color. The colors I use are based on my own feelings. Right now I love eggplant, reds, purples, blues. The combination of eggplant and red, purple and red. I like to take two colors and mix them differently.

PS: Do the colors generally change with the season?
SG: Slightly, I get some of my inspiration from what is happening in the fashion world, especially from the Japanese designers. I only wear Japanese clothing with the occasional pair of Levi's because they are truly unique and different. Yohji [Yamamoto] and Issey [Miyake] push clothing and design to a place of innovation.

PS: What trends are emerging in arrangements and centerpieces?
SG: Always think in colors first because the color is energy. I do not know what the trends are because I set the trends. I never look at what everyone else is doing, but I've been doing arrangements that are back to the basics: overflowing, jammed flowers. It's a return to the 80's when everything was a little more traditional and using one type of color and flower was innovative. There is a simplicity and form to it all.

PS: What flowers are in?
SG: There is a caste system in which roses, orchids, and lily of the valley are always in, but I love doing funeral flowers at a party. Gladiolus, mums, and carnations can be absolutely beautiful when done correctly. I say never close the doors - if done correctly in the right way anything can be done. I don't believe in framing things in. It's up to the individual to create something that expresses where you are. I don't ever want to be predictable. It depends on how far your mind travels to a different place. Other than that, I've been doing a lot of flowers and fruit, roses and pears in gold tones.

PS: Is there a huge difference between the east coast bride and the west coast
brides? Between the east coast party and the west coast party?
SG: The only difference is in climate. The location and climate of a party obviously affects what the kind of party it is and what it looks like as well.

PS: What was your most memorable party?
SG: The Black and White Ball of '87 because it was the first time anyone had ever blacked out an entire tent before. I loved the way it looked it made it look like space or had the feeling of being in a planetarium because the only light came from underneath the tables. Still there are so many memorable parties. Suzie Tompkin's wedding on the pier was amazing because we virtually took 12 days to build a wooden reception room with murals.

PS: What's your advice to the everyday hostess?
SG: Do small dinner parties and try your best. Do what you think is pretty and what you like. Don't go into it with the mindset of trying to impress, instead put a real interest into the food you make and the flowers you choose.

PS: What's your advice to the bride who wants the perfect wedding?
SG: Perfect: define perfect? A perfect party is a party where everyone has fun. The number one most important thing is that there is fun. Perfect equals fun.

PS: Where can a bride cut costs without it showing to guests?
SG: Mix things and remember not all centerpieces have to be floral. Look at what's important to you and go from there. Make a list of the most important part of your wedding and start cutting from the bottom up.

PS: What was the biggest wedding disaster you have ever had to confront and how did you do so?
SG: 15 years ago in Modesto at one of the Gallo daughter's weddings. We were using a huge pompadour rose and drove the roses up in a refrigerator truck. On the morning of the wedding we realized the flowers had froze and had to buy every pink rose from every florist in the area. In the end everything worked out as it was supposed to. As long as you work it out before the party, everything will end up as it's supposed to end up. For me once the event starts it's all about having fun and no disasters occur.

PS: What is your favorite flower?
SG: I don't have one. Flowers are like colors, I love them all. I enjoy green earth tones because every other color goes with green. But seriously how can you turn your back on anything that comes from nature when there is merit to it all? The other day I saw a dandelion and thought it was the most beautiful thing.

PS: What is your guilty pleasure food?
SG: Without a doubt, chocolate.

PS: What is your favorite restaurant in San Francisco?
SG: I'm a vegetarian and love the Moroccan food at Aziza.

PS: A successful party is…
SG: Fun! A party is only wrecked by the negative attitude of the people in attendance. It's really all about having fun. You could stay at home with a six-pack and be with the greatest group of people and have as much fun as at a huge glamorous party.

For a peek of Mr. Gatti in action, come back tomorrow to check out the images of a dinner he was designing the night of this interview. Click on an image below for a closer look at the inside of his studio.

View 15 Photos ›

Image Source: Pat Johnson

How to Throw a Lost-Themed Party

YumSugar — Fri, 11 Jan 2008 16:15:13 -0800

If I am eagerly awaiting the Season 4 premiere of Lost and I can't wait to see what's going to happen next then I know I'm not the only one out there. In fact my pals at Neatorama have actually come up with 15 details to help you throw a Lost party. So if Jan. 31 - the Season 4 premiere date - isn't coming fast enough, tide yourself over with these party plans.

You must check out all 15 - some are obvious and some are more obscure - but here are my favorites:

Serve airplane-sized bottles of liquor and mini packets of peanuts.

Make these amazing cupcakes like the folks at My Aim Is True.

For the rest of my favorite Lost-themed party ideas, read more.

Send out Oceanic Boarding pass invites.
Label a bottle of whiskey as "MacCutcheon."
Order (or make) fried chicken, and change the labels to "Mr. Cluck’s Fried Chicken."
Scatter your luggage all over the living room (or wherever you’re viewing the show).

Check out the list and then tell me, do you have any other great Lost party ideas?

Photo copyright 2007 ABC, Inc.
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Hell's Kitchen - 3.10 Recap

partysugar — Tue, 07 Aug 2007 10:28:31 -0700

Last night at nine, I sat down to enjoy the final episode of Hell's Kitchen. Boy was I in for a shock when at ten I realized it was far from over - there is still one episode left! It was much tamer than it normally is with the finalists, Rock and Bonnie, only entering the kitchen for a quick 30 minutes. All of the previous episodes were reviewed, and the last six contestants were brought back to help the finalists in their toughest dinner challenge. To see what happens when Bonnie and Rock design their own restaurants and are whisked off to Vegas for a surprise challenge, read more

After enjoying a few brief moments with their families - Bonnie's parents and Rock's wife and children - the dining room of Hell's Kitchen is loudly cut in half by a hanging partition. Ramsay then tells the finalists they have 36 hours to build their dream restaurant. Bonnie and Rock have full creative liability and must design the dining room and prepare a menu that reflects their signature styles as chefs. They return to the dorms to celebrate and get a start on brainstorming menus and restaurant designs.

The following morning both meet with the architect to discuss their intentions. Bonnie wants a romantic, European, simple, classic-with-a-twist style restaurant. She dislikes the booths and prefers mismatched China. Rock, on the other hand, loves the booths and prefers classic silverware with a warm, American, Southern, black-and-white style dining room.

Next they meet individually with Jean Phillipe, the maitre d', to select the waitstaff's uniforms. Bonnie decides her servers will wear all black and the females should be sexy. Rock is much more hesitant. His first choice of jeans is vetoed by Jean Phillipe, who helps Rock decide on something more appropriate for a fine dining room. Then it's on to the menus: Bonnie is paired with sous chef Mary Anne and quickly describes her menu of mini grilled cheeses, homemade pastas, and all of her personal favorite foods. Rock is paired with sous chef Scott, but his menu is unclear. The only dish he is certain of is a surf n' turf fried chicken and crab cakes.

Ramsay shows up and informs them that they have some very important business to take care of in Las Vegas!! Bonnie and Rock take five minutes to change before they board Ramsay's private jet. On the plane, Ramsay compliments them both and asks questions about their motivations for certain actions. They arrive at the Green Valley Ranch Resort in Vegas, head to an amazing luxurious room, and are shown a teaser for the season finale. Both are a little shocked to see themselves on television for the first time.

Afterwards, Ramsay invites them for a relaxing drink in the VIP lounge of the bar. Little do they know that behind the doors is a stadium full of screaming fans and several of Vegas' top chefs. Guess what? It's surprise challenge time! Rock and Bonnie have 30 minutes to make a dish that represents their signature style. Bonnie makes a shrimp and Fettuccine Alfredo and Rock does the aforementioned fried chicken and crab cakes (was anyone else disappointed by their lack of culinary splendor? Fettuccine Alfredo? Fried Chicken? I can master those dishes!).

Chefs from Caesars Palace, the MGM Grand, and Michael Mina judge the dishes. Then Robin Leach makes a cameo as a celebrity judge and gives his vote to Bonnie. Leaving the previous two winners of Hell's Kitchen to tie the score up - three for Bonnie and three for Rock. The tying vote goes to the manager and current executive chef of the restaurant at the Green Valley Ranch (surprise, surprise, was this a little fixed???). They declare Bonnie the winner and Ramsay whisks both off to the Ghost Bar at the top of the Palms where he gives them one last pep talk.

When they arrive back in LA, Rock and Bonnie receive another surprise when their old crew (Julia, Jen, Brad, Josh, Melissa, and Vinnie) enters the dorm with large gift baskets. Ramsay calls them all down to the kitchen where Bonnie and Rock are instructed to select team members to work in the upcoming night's dinner service. Since Bonnie won the challenge in Vegas, she has first pick and chooses Jen. They alternate turns each selecting another team member. Rock picks Brad and Vinnie and is stuck with Josh. Bonnie selects Melissa and Julia. The episode ends abruptly with clips of the hellish boys vs. girls dinner service that is to come in next week's final showdown.

Ramsay is at his best when he is in the kitchen, so today I have only the top 4 Ramsayisms and a bonus quote from celebrity judge, Mr. Robin Leach (of Lifestyles of the Rich & Famous):

Rock this wouldn't be such an event without your children... it's baby Rock!
You didn't think we would be flying commercial did you?
Stop trying to charm him, he's a chef he doesn't do charm!
Stop trying to manipulate the judges Rock!
And from Robin Leach: I've eaten at over 1700 restaurants around the world and I'm intrigued by the combination in both. But you told me if I didn't have a choice, you would put a cleaver in my back! So I give it to the lady.

Finally didn't you think Bonnie's hair looked a little too perfect after slaving in the kitchen for a half an hour? She must have spent time with a stylist. What do you think Rock and Bonnie make for themselves to eat in the dorm? Didn't you just want to shake Julia and give her a hug? You got the best prize girl, a culinary education and consoling from Ramsay, so be happy!

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Hottest Men On Food Network

YumSugar — Thu, 16 Aug 2007 08:01:31 -0700

The other day Stuff Magazine created their list of the top ten hottest women of Food Network. Many of you thought their list wasn't quite right, but the rest of you thought we should come up with our own list of the top ten hottest men of Food Network. When I mentioned this idea to PartySugar, she quickly agreed and handed over her list. After a little bit of tweaking (I really wanted Alton higher on the list!), we finally settled on our top 10.

#10 - Robert Irvine
The host of Dinner: Impossible always manages to whip up a meal while under pressure. His fast thinking ways, body builder physique and British accent have garnered him a spot on our list.

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#9 Emeril Lagasse
Despite his success and his "BAM"itude, Emeril is devoted to great food and fresh ingredients. His toothpaste ads may have pushed him down a few notches, but his passion for getting everyone in the kitchen solidifies his place on this list.

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#8 Duff Goldman
In addition to owning and operating Charm City Cakes, he's also a sculptor, artist and musician. Besides, any man that can cook up fancy wedding cakes has earned a place on this list.

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#7 Bobby Flay
Bobby's bad-boy attitude (remember when he stood on the cutting board during Iron Chef?), charm and grill skills makes him a rock-solid addition to this top ten list.

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For the rest of the list, read more

#6 Michael Chiarello
If you're not careful, Chiarello will charm your socks off. His local food loving, grape growing and down-to-earth self (not to mention his adorable smile) is enough to make any gal swoon.

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#5 Mario Batali
Mario is a wonderful educator whose passion oozes out of every pore. His cuddly teddy bear looks and the fact that he hob knobs with celebrities are just added bonuses. Oh and I know you all don't agree with me, but I love the fact that he wears shorts and bright orange crocs.

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#4 Dave Lieberman
With his boyishly good looks and culinary talent, Mr. Lieberman is often called "America's Naked Chef." Oh and any man that loves a good deal earns bonus points in my book.

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#3 Alton Brown
If I had my way, Alton would've been the top of the list, however I know his know-it-all dorky attitude isn't for everyone. Personally I love how everything in his kitchen can be explained with props and that I always feel smarter after hanging out with him. Oh and he broke his collarbone all in the name of good eats, how hot is that?!

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#2 The Deen Brothers
Two for the price of one! The dynamic duo known as Bobby and Jamie Deen travel around the country hoping to educate viewers on unique and interesting products. Their frat-boy looks and Southern charm make them memorable, and their soft cuddly insides and tough exterior make them just like their mama's deep fried butter balls!

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#1 Tyler Florence
I think that almost every lady watching Food Network has had a mini-crush on Tyler at some point in time. Whether he's boiling water, or making a delicious Sunday roast, Tyler's boy-next door looks and fantastic personality just light up the screen. His perspective in the kitchen is amazing - he knows what people want to eat and how to make them want to make it. For that he earns the number one spot on our list!

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Yummy Links: From Mocklate to Sam Talbot

YumSugar — Thu, 05 Apr 2007 13:13:13 -0700

Don't let them F with our chocolate folks. The FDA wants to change the definition of chocolate to include products that do not include cocoa butter. This means that consumers can purchase things labeled as chocolate, but are really "mocklate" chocolate coating. Sneaky ploy for new marketing if you ask me... - Candyblog
Just in time for Easter, check out these little rabbit shaped steamed buns. I think I might try to make these this weekend! - Just Hungry
To promote the new Mr. Bean movie, the Observer Food Monthly has compiled Mr. Bean's Idiots Guide to French Cuisine. - Serious Eats
We've talked about Peeps before, and how to make your own, but these Peeps are saffron flavored. - Slashfood
Ever wonder how nonalcoholic beer and wine is made? - Chow
DearSugar wants to know, which celeb would you like to cook with? - DearSugar
Pizza, dear pizza, how do I love thee... be sure to check out this gorgeous jamon and ricotta pizza with rocket salad. I think I will have to try this out sooner than later. - Seven Spoons via Tastespotting
And finally, he may not have won Top Chef, but Sam Talbot is going forward with his restaurant in NYC's Lower East Side, currently called Spitzer's Corner. - Eater via They Cook. We Dish