Veuve Clicquot Polo Classic

Early this summer in June Veuve Clicquot along with their US president Vanessa Kay, Donna Karen and Marc Jacobs hosted the Annual Polo Classic in NY to benefit the Urban Zen Hope Help and Rebuild Haiti (HHRH). The event looked pretty amazing and New Yorkers were invited to enjoy the event for free. There were tons of celebrities, fashionistas, gourmet arranged picnics, lots of champagne drinking and socializing. Wish I could have been there. Veuve was selling hats, blankets etc and chef Gabriel Kreuther was preparing gourmet snacks for the crowd along with the bbq restaurant Blue Smoke, El Verano Taqueria and much more.  

 

Time for Change

Just got back from an amazing time spending 2 days in the kitchen of a 1 star Michelin restaurant in Champagne (Hostellerie La Briqueterie). Was like a dream and can't wait to write about it and refer more clients from Tasty Side to Life Tours to eat there. 

In the meantime, it's time for change. I'm not the best at letting go but the owners are coming back to the 200 meter flat I call home and it's time to move out! I am packing up my flat and searching for another for a September 1 move in date. New Order is getting me through packing bag after bag :) Packing or cooking I could listen to this little jam everyday. 

Haven in Paris and Tasty Side to Life Tours!

Really thrilled that Haven in Paris listed Tasty Side to Life Tours as one of their few recommended Luxury services providers in France!!!  They offer the best stays in Paris by helping clients rent luxury apartments in really the best quartiers. It is definitely the new thing to do to stay in apartments rather then teeny tiny hotel rooms and I'm so excited to be working with some amazing women business owners and employees! If you're looking for an apartment in Paris don't miss this site
http://www.haveninparis.com/

A dinner for 25- Bruschetta with yellow tomatoes, avocado mousse with lemon zest, edible flower salad and a 5 hr beef and pork argue lasagna

A few weeks ago I catered a 29th birthday party. Edible flowers, fresh and bright flavors and the ambience of eating in a chic new gallery in the 7th all helped create the perfect night.

Mini bruchetta-buratta, yellow and red cherry tomatoes, organic olive oil and fleur de sel

Avocado mousse with lemon zest, creme fraiche and purple bean sprouts

Salad with edible flowers and a a lemon dijon vinaigrette

5 hour beef and pork ragu lasagna with béchamel nutmeg and homemade pasta

Catering Inspiration

So the last 2 months I have been working for a haute gamme French caterer I have seen and tasted some amazing french apero food which I have drawn so much inspiration from. I can't wait to recreate some of these little wonders with my own little touches! 

mango miniature cakes

Strawberry and avocado terrines

peas with creme fraiche

Apple, mint and shrimp

Caprese with mozzarella balls, sun dried tomatoes, parsley and shots of tomato 

Nouilles Chinoises with ham and red peppers

Apricot and speculos verrines with whipped cream

Green Japanese radish with scallop and seaweed salad inside

Beef wrapped around carrot, mange tout and creme fraiche

Reconstituted bouillon gel with carrots and edible flowers

Beautiful, no?! 

Biking Tour in Champagne

Photos thanks to super photographer Buffalo Dave Knox

The Champagne region of France has it all: beautiful vineyards, sublime small producer champagne, possibility for intimate conversations with growers... add to this an easy bike ride in 28/75 degree temperatures and you have the perfect summer day!

We started off our day renting bikes in Epernay and planning out our route. For this trip we were going to try Epernay-Chouilly-Avize. About 40 minutes total of biking. Through the center of Epernay and off to our first little charming visit and first small producer. 

This first Champagne house was a small producer which was just a husband and wife operation! We parked our bikes right outside her tasting room and anxiously walked in ready for the tasting to begin. Chouilly is a town that is Grand Cru and specializes in Blanc de Blanc growing mainly Chardonnay grapes. We started off tasting the brut and then moved onto the Brut Grand Reserve which was truly delicious. Notes of honey and summer fruits. I had to buy some, I mean at 14 euros a bottle I just couldn't resist. Next was off to Avize where we had a little picnic and then were off to a few more small producers.

All in all it was a great, relaxing day and I think we were all thankful to be out in the sun on our little bikes and out of the car :) I'm just starting to add this biking trip with clients of Tasy Side to Life Tours http://www.tastysidetolifetours.com. 

If you're interested in a trip please email:

Tasty Side To Life Tours

Attn: Sydney Krueger

15 Rue Conservatoire 75009 Paris France

Email: tastysidetolifetours@gmail.com or sydneykrueger@gmail.com

website: www.Tastysidetolifetours.com

Ahi Tuna Wrapped in Mangetout with Edible Flowers

Tuna Wrapped in Mangetout -soy,lime, ginger vinaigrette and edible flowers A great chic appetizer for a dinner party full of color  Makes 12 Servings

2 pounds  of Ahi Tuna Pinch of Sea Salt a bunch of edible flowers (like marigolds) a package of snow peas or mange tout Ginger-Soy-Lime Vinaigrette 1 shallot 2 Tbls finely grated ginger fresh ground pepper 1/4 cup soy sauce 1/3 cup lime juice 1/3 cup olive oil

In a small bowl combine the finely diced shallot, ginger, pepper, soy sauce and lime juice. Use a hand immersion blender to mix (this is a nice restaurant trick that most restaurants use to get a perfect sauce).  Use a very sharp knife and cut the tuna into small 1 inch cubes. Season the tuna with salt and a bit of the sauce. Heat a saute pan over high heat. Add the oil and when its is very hot sear the tuna on all sides, 30 secs per side to 1 minute per side. Add some lime juice to the pan and quickly shake the pan and stir around the pan deposits. Drizzle a bit more of the sauce over the tuna and quickly remove from the pan. Boil the grape leaves or Kale leaves quickly for 3 minutes just to soften. Meanwhile boil the mange tout or snowpeas in a bowl of salted water for a few minutes. Remove promptly.  Wrap the tuna with the snowpea and secure with a toothpick. Top with an edible flower et voila!