You all know how much I love Jessica Foster’s truffles (remember this editorial?) and now she’s offering hot chocolate bars for weddings and events. With Valentine’s day around the corner I thought it would be fun to show two different ways you could style a hot chocolate bar. This version, is my “manly” version, lots of brass, decanters and, of course, vintage 60′s glasses. (And yes, there will be cocktail ideas with hot chocolate, check back on Friday for those ideas).

Vintage heart shape plates from Tricia Fountaine, layered with mid-century glassware and of course a few of Jessica’s truffles make for one delicious looking plate.

For this setup, Jessica made a spicy dark hot chocolate and we kept it warm in a copper round chaffing dish from Town & Country Event Rentals.

And of course what hot chocolate bar would be complete without marshmallows? These are made by Jessica and are so light and airy they’re like eating a cloud. Stay tuned for the “lady-like” version of a hot chocolate bar next Monday and of course cocktail ideas this Friday.

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Today we’re in the kitchen once again with Duo Events and this week they’re cooking up duck breast with panisse crouton, bloomsdale spinach and blood orange and sage demi glace, how good does that sound?

Let’s get started:

Ingredients:

6 7-8 oz Duck Breasts (source from a reliable butcher or specialty market)

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2 cups Panisse (Garbanzo Flour) – Polenta is a good substitute

6 cups water or chicken stock

2 Tbl of chopped shallots

1 tsp of picked thyme leaves

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6-8 cups washed spinach (roughly 2 bunches)

2 cloves garlic (sliced)

Zest and juice of 1 small lemon

2 Tbl Olive Oil

2 tsp of Butter

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1 cup Veal or Duck Demiglace (homemade or sourced through a specialty grocer)

2 Tbl diced shallots

1 clove sliced garlic

6-8 Sage Leaves

½ cup of Blood Orange Juice (Pomegranate Juice would also work well)

Salt and Pepper to Taste

Serves 6.

Procedure for Panisse:

1. Sauté shallots in 2 tbl of olive oil in a large saucepot until translucent (2 minutes).
2. Add 6 cups of chicken stock (or water) to the saucepot and bring to a boil.
3. Add Panisse and reduce heat to a simmer.
4. Stir in the chopped thyme.
5. Cook until Panisse is thickened and pulling away from the pan.
6. Pour the mixture into an oiled baking pan and allow to cool.
7. After cooling, cut the Panisse into 1×4 inch rectangles.

Preparing the duck:

1. Score the skin of the duck breast. (Cut a crosshatch pattern into the skin of the duck taking care not to slice into the flesh of the duck).
2. Heat a heavy bottom saucepan over medium heat.
3. Season the duck with salt and pepper.
4. Place the duck into the pan skin side down.
5. Reduce heat to a medium low flame and cook until the skin has darkened to a rich brown color and has crisped somewhat (this may take 4-5 minutes).
6. Flip the duck and continue to cook for 2 minutes more (be careful not to over cook the duck- you are aiming for medium rare).
7. Remove the duck from the pan and allow to rest while you prepare the remainder of the dish.

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This week Duo’s cooking up my one of my favorite foods, peaches!

Sprinkled with brown sugar, tarragon, and then grilled, the peaches get even sweeter.

Paired with blanched haricot vert (green beans) this salad is a light and refreshing treat. Here’s how you can make it yourself:

Ingredients:

-2 Pounds Haricots Vert (may substitute blue lake beans, wax beans, etc.)

-3 each Peaches (Halved and Pitted)

-4 oz Red Rose Radish Sprouts (available at your local farmers market or specialty grocer)

-4 oz Chevre (Feta is a good substitute)

-¼ Preserved Lemon Rind (Salt Cured Lemon) – Rinsed and Minced

-3 Tbl. Plus 2 Tsp. Olive Oil

-½ tsp chopped tarragon

1 Tsp Maldon Sea Salt

Juice of ½ Lemon

2 Tbl Brown Sugar or Honey

Procedure:

1. Clean Green Beans
2. Blanch in a large pot of salted boiling water  until tender – roughly 1 minute (it should taste like the sea and maintain it’s boil when the beans are submerged)
3. Remove beans from blanching water and submerge immediately in ice water, drain and set aside while you gather remaining ingredients.
4. Combine 2tsp olive oil with brown sugar and brush peaches, allow to marinate while you heat a pan or grill (a cast iron grill pan works well for this purpose)
5. Grill peaches until sugar has caramelized and the peach has softened somewhat
6. Sprinkle with tarragon
7. Toss Green Beans and Sprouts with remaining olive oil, Preserved Lemon and lemon juice.
8. Divide between 6 plates, top with grilled peach, crumbled chevre and sea salt
9. Enjoy! Serves 6.

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

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I love appetizers and Duo certainly makes the prettiest (and of course tastiest) ones in Santa Barbara… mmm.

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I love citrus in savory dishes, and this recipe for lamb brochette is certain to get your taste buds hopping… First up, Duo picked up both the blood oranges and lamb from Santa Barbara’s farmer market and got to cooking…

To make this recipe you will need:

For the lamb:

-2 Lamb Loins

-1 Tablespoon Finely cut rosemary

-3 Garlic cloves, minced

-Zest of 1/2 Orange

For the Tapenade:

-1/2 Cup pitted olives (we often use picholine, Nicoise, and Luque Olives)

-1/4 Cup dice orange (the entire orange- do not peel).

-1 Tablespoon Sugar

-1/4 Cup Water

-1 Clove garlic, minced

-2 Tablespoons Olive Oil

-2 Tablespoons Finely Chopped Parsley

Procedure:

1. Clean each lamb loin of any silver skin and split lengthwise (leaving you with 4 pieces)
2. Rub the loins with the Rosemary, garlic, orange zest and salt and pepper- set aside.
3. Combine water, sugar and orange in a sauté pan over high heat and simmer for 2 minutes.
4. Add olives and garlic and continue to simmer for an additional two minutes (the majority of the liquid should have evaporated – if the water evaporates too quickly add 2-3 additional tablespoons).
5. Allow mixture to cool.
6. Add parsley and set aside.
7. Heat a sauté pan with 2 tbl Neutral cooking oil over meadium, high heat.
8. sear the lamb loins on all sides, reduce heat and cook for a total time of 3-4  minutes.
9. Remove lamb to a cutting board and allow to rest for 5-10 minutes.
10.  slice each loin into 6 pieces (for a total of 24).
11. Top each medallion with 1 tsp of the Tapenade.

Makes 24 Brochettes. Enjoy these bites sized treats!

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

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A little while ago I attended a fun sushi making classes with Kim from Love Mikana and Samantha from Could I have that? and it was a seriously fun, interactive, and tasty, dining experience.

First up cocktails… We of course kept with the theme and had sake and Sapporo and then we got started learning the art of sushi.

A couple of things I learned… Those bamboo mats for rolling? Put saran wrap on them for an easier time, and don’t put too much rice in the roll (my California roll was a little structurally unsound).

And then we feasted on our handy work! I love this idea for a foodie bride who wants something different for her bachelorette or even as a great ice-breaking event when the newly engaged couple’s parents meet. To learn more about sushi making, Fukiko and Studio Nihon go right here. And to see Sam’s and Kim’s posts about the sushi party check them out here and here.

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Today we’re continuing our food series with Duo Events and this time they’re putting a spin on a classic summertime treat, watermelon. For this recipe you will need:

-1 Small Watermelon

-6-8 Black Finger Limes (Caviar Limes) – available at specialty groceries and area farmers markets

-1 Bunch Thai Basil (can substitute lemon basil, opal basil or Italian basil)

-2 Tablespoons good quality extra virgin olive oil

-1 Tablespoons, Flaked Sea Salt (we use Maldon Sea Salt)

To begin, Start by removing the watermelon rind and reserve for another use (makes great pickles!):

1. Cut the watermelon into 3/4 inch thick slices.
2. Cut slices into bite sized portions (a small pastry cutter works great for this)
3. Roll each finger lime under the palm of your hand on a cutting board to loosen the “beads”.
4. Slice the limes in half and squeeze into a bowl.
5. Drizzle limes with olive oil and spoon 1 tsp onto each watermelon segment.
6. Top with a basil leaf and 2-3 flakes of sea salt

Enjoy as an hors d’oeuvre on a hot afternoon or serve as a first course for a summer dinner. To see more ideas from Duo, check them out right here.

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

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