” target=”_blank”>Bourbon Steak Lunch
” target=”_blank”>Bourbon Steak Lunch
I love bold flavors in food. I love balanced food and I love food that keeps me excited throughout the entire course. My job as a Chef, and my team’s job, is to make food come alive. We strive to create incredible meals each and every day that make our guests sit up, take notice, experience delight and wonder, “Exactly what was in that dish?” We accomplish this through a balance of flavors: acidity, sweetness, spice and fat. These are the four key ingredients that should be present in any dish. Does it have enough acid? Enough spice? If you don’t use all four, that’s okay, but whichever ones are used must create a balance so that your food screams bold. If you don’t have a lemon, replace it with another acid. If you don’t have molasses, try honey. And if you run out of butter, perhaps use an avocado. Stick to the main ingredients, don’t be afraid to play around – and keep the balance.” “>We Said Go Travel
West Hollywood gallery hosts a charity art exhibition of female Jewish artists, “Women of Valor: In The Land of Milk and Honey.” Proceeds from the event will benefit women victims of trauma and sexual violence in Israel.
Perhaps, since October 7th, a fifth generation has surfaced. Young Jews determining how (not if) Jewish tradition and beliefs will play a role in their own identity and the future identities of their children.