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Showing posts with label adwords. Show all posts

Chicken Focaccia Sandwiches

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Toss zucchini with the salt to coat well and let the mixture drain in a colander for 15-30 minutes. Wash salt off under cold running water. Squeeze the zucchini between the colander and your hands to remove excess liquid.

Heat oil in a medium pan over medium heat. Add zucchini and saute for 2 minutes. Remove pan from heat. Stir in the ricotta, Parmesan cheese and lemon zest until blended and set aside.

Spread a generous layer (Tester -- about 1/4 inch thick) on both pieces of the toasted foccacia with the ricotta mixture. Place under broiler and brown until hot, about 3-4 minutes. Top one side with a layer of sliced tomato and the other with a sliced chicken breast. Assemble the sandwich, slice in half diagonally and serve immediately.


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Black Pepper Dungeness Crab

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060723&pid=8060797§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat oil in pot for deep frying to approximately 350 degrees. Dredge crab in cornstarch, shaking off excess. Deep fry for 4 minutes minute, drain.

Heat wok or large saute pan on high, add oil and sweat the garlic and ginger for about 10 seconds, add the oyster sauce, black pepper, water and butter. Add the sugar and taste.

Lower the heat and slowly stir the sauce until the butter has thickened the sauce. Add the crab to the sauce and toss to coat the pieces evenly. Plate the crab and garnish with scallions and lime wedges. Serve with plenty of napkins and ice cold beer.

Note: You can substitute the Dungeness crab with jumbo prawns, blue crab or lobster.

* Alexander Ong's culinary history is as vibrant & exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.


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California Beef Stew with Zinfandel

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086217&pid=8086255§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}In a small bowl, mix together the salt, paprika, pepper, thyme and rosemary. Toss the mixture with the beef, cover, and marinate at room temperature for up to 2 hours or overnight in the refrigerator.

Preheat the oven to 325 degree oven.

In a large Dutch over or heavy lidded pot, heat 2 tablespoons of the olive oil over medium heat. Put in the pancetta and coppa ,and cook until the fat is rendered and pancetta is golden, about 5 minutes, stirring often. Remove the pancetta and coppa from the pot with a slotted spoon and drain them on paper towels. Toss the seasoned meat with the flour in a large shallow bowl. Turn the heat under the pan to medium high, shake any excess flour from the beef, and brown the meat on all sides. Take care not to crowd the pan; brown the meat in batches if necessary. As the meat browns, transfer to a platter. After all the meat has been browned, pour off all but 2 tablespoons of the fat from the pot, add the onions and garlic and reduce heat to medium and cover pot. Cook and stir until the onions are soft and beginning to color, about 5 minutes. As the onions cook scrape up any browned bits from the bottom of the pot. Add the wine to the pot and bring to a boil and scrape up any more browned bits from the bottom of the pot.

Return the beef, pancetta and coppa to the pot along with the tomatoes, beef stock or chicken broth, and bay leaf. Bring to a simmer, stirring well. Cover the pot and put the stew in the oven and bake until the beef is fork-tender, about 2 to 2 1/2 hours. Remove pot from the oven and degrease any fat from the surface. Taste the stew and if it is watery remove the solids and boil the liquid to concentrate the flavor and slightly thicken the sauce. Remove bay leaf and add back solids. Adjust seasoning with salt and pepper and serve.

* You can serve this savory stew over mashed potatoes or cooked wide noodles along with oven-roasted root vegetables such as carrots, onions and parsnips and a crusty loaf of sourdough French bread.

(Adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly, Houghton Mifflin)


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Parmesan and Garlic Popcorn

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Serve this popcorn while still hot. If you like it a little spicy, sprinkle on a little cayenne when you toss it with the cheese. Like many salty snacks this popcorn goes great with any type of beer, but I am particularly partial to the local San Francisco brew, Anchor Steam Beer. Use microwave, stove top or popcorn machine made popcorn. I prefer to spend the extra money and buy real Parmesano Reggiano. Its superior taste is worth the extra expense.


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Cured Salmon with Fennel

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086224&pid=8086274§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Combine salt, sugar, fennel seed, and lemon zest in a bowl and mix thoroughly to form the "curing mix."

Layer the surface of a plate with half of the curing mix. Place the salmon filet skin side down onto the plate. Cover the top of the salmon with the rest of the curing mix so that the entire filet is encased. Wrap tightly with plastic wrap. Refrigerate for 48 hours.

After 48 hours, remove salmon filet from the curing mix. Brush any residual curing mix off with a damp paper towel. Discard the curing mix. Place the filet on a fresh plate, uncovered. Refrigerate the filet uncovered for an additional 24 hours.

After 24 hours, the salmon is ready to serve. Store tightly wrapped in plastic wrap. For a drier cure, allow to sit, refrigerated and uncovered for an additional 24 hours.

Remove the skin from the salmon and cut out the bloodline and discard. Thinly slice the salmon and place onto a tray.

Preheat and oven to 400 degrees, place the baguette slices onto a sheet pan and brush with butter. Bake until golden brown.

For the Salad:

Remove the peel from the Citrus fruits and 'supreme' them by cutting in between the membranes. Place the segments in to a mixing bowl all together. Squeeze the remaining juice from the membranes into a small mixing bowl and add the extra virgin olive oil and the diced shallot to it- season generously with salt and pepper and whisk together. Place the cr?me fraiche in to a mixing bowl and add the finely minced chives, season to taste with salt and pepper.

Cut the Fennel bulbs in half and thinly shave on a Japanese Mandoline, thinly shave the red onion as well. Add to the Citrus segments, add the lettuces and the vinaigrette and toss well, season with salt and pepper.

To serve:

Place a tablespoon of cr?me fraiche down onto an individual plate and swirl into a circle. Carefully lay out the sliced salmon. Top with a hand full of the salad and garnish with two baguette slices.

Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardini?re, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita

Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.

Since Jardini?re opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.

In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant

In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.

Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.


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Prawns with Garlic Chips and Preserved Lemon

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977660&pid=7977756§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Using small scissors or a paring knife, and working on the convex side, cut along the length of each prawn shell, leaving the head and tail intact. Remove and discard the dark veinlike intestinal tract.

Heat a griddle, cast-iron skillet, or saute pan over medium-high heat. Add 1 tablespoon of the olive oil and warm it until it ripples. Add the prawns and cook, on the first side for about 2 minutes, or until they begin to turn opaque. Using tongs, turn the shrimp and cook the second side another 2 minutes, or until bright pink and opaque.

To serve, immediately transfer the prawns to a warmed plate and sprinkle with the piment d'Espelette, fleur de sel to taste, garlic chips, lemon confit, and parsley. Drizzle the remaining tablespoon of olive oil over the shrimp and toss well.

Confit of Lemon 10 Lemons, quartered lengthwise 2 star anise pods 1 tablespoon coriander seed 1 cup kosher salt 1/2 cup sugarPut the lemon quarters in 1 or 2 sterilized jars just large enough to hold them snugly. Add the star anise, coriander seed, salt and sugar, dividing them equally if using 2 jars. Add boiling water to the jar(s), filling to the rim. Let cool, then cover tightly and turn the jar(s) Upside down several times to combine ingredients. Store at room temperature, turning the jar(s) occasionally for at least 3 weeks, then keep in the refrigerator for up to 4 months.

Garlic Chips

Slice 3 or 4 garlic cloves paper-thin length-wise. In a small skillet, warm 1/4 cup extra-virgin olive oil over medium heat until it ripples. Add the garlic slices and stir. If necessary, tilt the pan to gather the oil and the garlic along one edge so the garlic is immersed in the oil. Cook for 1.5 minutes to 2 minutes, or just until the garlic slices are lightly golden. Do not let them brown or they will be bitter. Using a slotted spoon, transfer the garlic to paper towels to drain and cool completely. They will become crispier as they cool. Store in an airtight container at room temperature for up to 3 weeks. The oil can be strained through a fine-mesh sieve and stored in the refrigerator for up to 1 week. Use for saut?ing dished when you want a subtle garlic flavor.

Guest Chef:
Chef Gerald Hirigoyen
EXECUTIVE CHEF/OWNER OF PIPERADE & BOCADILLOS RESTAURANTS, COOKBOOK AUTHOR

Hirigoyen's aspiration to become a chef at the tender age of eight was likely a result of growing up in a family where both parents were zealous about cooking. As a teenager he moved to Paris for a classical pastry apprenticeship under Master Patissier Jean Millet, and by his mid-twenties, Hirigoyen decided it was time to venture abroad. Following his arrival in the U.S. were stints at classic French restaurants, all in the San Francisco Bay Area. It was in 1991 that Hirigoyen's gifted skills as a chef and restaurateur came to the forefront, however, when he and a partner opened Fringale, a truly modern French bistro, to national acclaim. As Michael Bauer once stated in a San Francisco Chronicle review, "Fringale set the bar for casual, well-priced bistro fare for more than a decade and made an instant star of Hirigoyen." Living in the Bay Area for more than 25 years, Chef Hirigoyen has developed a fine appreciation for the California culinary sensibility, incorporating fresh ingredients into simple yet scrumptious dishes that echo the local spirit as well as that of his homeland. No truer example exists of Hirigoyen's ability to integrate the two cuisines than Piperade, the restaurant that he opened with his wife Cameron in 2002. The menu at Piperade, which christened Hirigoyen's "West-Coast Basque Cuisine," thoroughly reflects his culinary heritage and talent for remaining true to the main components of each dish. After clearly demonstrating his knack for bridging cultures and cuisines, Hirigoyen seized the opportunity in the summer of 2004 to create a stylish Spanish tapas bar. Bocadillos, (which means "little sandwiches,") represents what Hirigoyen likes to call "San Sebastian meets Barcelona in San Francisco." Opening to accolades for its creative menu and sleek ambiance, Bocadillos has established itself as yet another trademark in Hirigoyen's growing list of congenial dining establishments. Ever on the move, Chef Hirigoyen expanded his culinary expertise beyond the Bay Area as Consulting Chef of the Miro Restaurant at Bacara Resort & Spa in Santa Barbara for a number of years. Then it was Williams-Sonoma, Inc. who came calling in 2007, looking to revamp the dining facilities in their Corporate Headquarters. Hirigoyen implemented an expanded menu of classic American favorites with a twist, as well as created a highly successful in-house catering program for the company that he continues to oversee.

His honors and accomplishments cover a wide and distinguished spectrum. Renowned national food journals such as Gourmet, Bon Appetit, and The New York Times have featured him in glowing reviews and write-ups. A few career highlights include being named one of "Food & Wine Magazine's Best New Chefs in America" in 1994, and as San Francisco Magazine's only "Chef of the Year" to be named not just once, but twice: in 1995 and in 2003. Gerald was particularly proud to be nominated by a jury of his peers for the James Beard Award: "Best Chef, California" in 2006.

Hirigoyen is the author of three cookbooks; "Bistro" (Sunset Books ?1995), "The Basque Kitchen" (Harper-Collins ?1999) and "Pintxos" a stunning collection of small plate recipes that Ten Speed Press released in the spring of 2009. Equally happy to converse on the subject of wine, (especially Grenache!) he co-owns Arrels vineyard and Clos Pissarra winery in Priorat, Spain, with his close friend and Master Sommelier, Emmanuel Kemiji.

Piperade
1015 Battery St
San Francisco, California 94111
(415) 391-2555
www.piperade.com


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Polenta Battered Fish

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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041023&pid=8041057§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}In a bowl, whisk together spelt flour, polenta, salt and pepper. In another small bowl, whisk egg. Add egg and sparkling water to flour mixture. Whisk in a bit of honey. Dip fish and fry in a skillet over medium high heat with a 1/4 inch of high heat sunflower oil. Serve with lemon and chips!

ALISON BAILEY VERCRUYSSE
Founder and CEO

From Dallas to Chicago to San Francisco, Alison, the Founder of 18 Rabbits, went from the world of banking to the world of baking. Alison worked at the Federal Reserve Bank of Chicago, but found her heart was in creating baked goods. In San Francisco, she delved into the pastry kitchen at the acclaimed Citizen Cake as an apprentice, and then learned hands-on production in the pastry kitchen at Taste Catering.

Since Alison found her passion, she is always creating new recipes and rarely makes the same one twice. She also loves to experiment with unique ingredients that she has found on her travels, in written literature or while conversing with people from around the world.

A couple times a year Alison travels to the French countryside where part of her family lives in a 2000-year-old farmhouse among vines, olive trees, a fruit orchard and vegetable garden. She enjoys immersing herself in learning century-old cooking techniques; plucking the fruit off the vines and watching her nephew devour whatever she makes. Alison has hosted eight cooking segments on ABC's View from the Bay. She also is profiled in the book Growing Roots: The New Generation of Sustainable Farmers, Cooks and Food Activists by Katherine Leiner, 2010.

Alison holds an MBA from DePaul University and a BBA from Southern Methodist University.


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Super Bowl Style: Bruno Mars Is Golden in Saint Laurent

Can Bruno Mars do wrong? The answer is no, as demonstrated by the singer's amazing retro glam halftime outfit -- a gold blazer, slacks, skinny tie and patent-leather lace-ups, all by French fashion house Saint Laurent. 

VIDEO: David Beckham's H&M Campaign Revealed 

Mars is no stranger to Saint Laurent, having worn a suit by the label at the Grammys last Sunday and sporting the brand's bolo tie at a Super Bowl press conference earlier in the week. Coincidentally, the singer's management team's L.A. offices are located near Saint Laurent creative director Hedi Slimane's West Coast workspace. 

The blazer was the look's most notable component, and those hoping to snag something similar themselves are in luck -- the lady version of SL's blinged out blazer is currently on sale at Bergdorf Goodman for $737, down from $2,950.

Touchdown, indeed.


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For Rent: Lady Mary's 'Downton Abbey' Wedding Tiara

All brides need a little something to borrow on their big day. How about the 45-carat tiara worn by Michelle Dockery on Downton Abbey?

Dockery originally wore the Georgian diamond floral piece in season three's first episode when her character, Lady Mary, wed Matthew Crawley, played by Dan Stevens. Today, the tiara is available for rent for 1,250 pounds (roughly $2,000) a day on top of a hefty 125,000-pound (roughly $200,000) deposit to cover the cost of the tiara, according to The Telegraph. 

PHOTOS: Emmys: Exclusive Portraits of 'Downton Abbey's' Michelle Dockery, Elizabeth McGovern

Lady Mary's headdress comes from British jewelry retailer Bentley & Skinner, which specializes in antique jewels and engagement rings. The U.K. jeweler's website describes the sparkling tiara as follows: “An Important Georgian diamond tiara, the tiara in the form of a garland spray of leaves and floral clusters, pave-set throughout with old-cut diamonds, weighing an estimated total of 45 carats, cutdown collet-set in silver to a yellow gold mount, convertible to two brooches, gross weight 75.5 grams on frame, circa 1800.”

Bentley & Skinner is famous for collaborating with artist Damien Hirst on his artwork, "For the Love of God," which features a sculpted human skull cast in 2,156 grams of platinum and set with 8,601 perfect diamonds.  

The tiara worn by Dame Maggie Smith during the season two Christmas special is also available for rent at 5,700 pounds (roughly $9,000), alongside a similarly pricey deposit.

So, want to feel like a lady for your big day? Prepare to pay the price.


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Costume Designer Catherine Martin to Be Honored by Rodeo Drive's Walk of Style

Following in the well-heeled footsteps of past honorees including Tom Ford and Diana Vreeland, costume designer Catherine Martin has been selected for induction into the famed Rodeo Drive's Walk of Style.

PHOTOS: 'Great Gatsby' Premiere: Leonardo DiCaprio, Jay-Z and Carey Mulligan Hit the Red Carpet

Tapped for her contributions to the worlds of style and entertainment, Martin's nomination celebrates her extensive achievements, which includes collaborations with stars including Leonardo DiCaprio, Ewan MacGregor, Beyonce and Tobey Maguire, and her lauded work for costume design and art direction for films including Romeo and Juliet, Australia, and last year's The Great Gatsby film adaptation.

“It’s really amazing that she was able to create something from that time period that’s so current and relevant was also true to that time as well,” says Peri Ellen Berne, chair of the Rodeo Drive Walk of Style, which was conceived by the late, great Fred Hayman and launched in 2003.

For her designs in The Great Gatsby, Martin partnered with brands including Prada, Brooks Brothers and Tiffany & Co. to create costumes that reflect the era. "The overall effect is seamlessly opulent and it transported us in a very modern way into [the 1920s]," says Berne.

STORY: Baz Luhrmann and Catherine Martin to Design Miami Hotel

The 21st recipient of the prestigious award -- which includes a plaque embedded in the tony street -- Martin is also the first Australian to hold the honor. Martin’s sketches for The Great Gatsby will be showcased in an outdoor exhibit on Rodeo Drive from Feb. 17 to March 2.

Set to take place on Feb. 28 at Beverly Hills’ Greystone Mansion, the induction takes place ahead of this year's Oscars celebrations -- a timely coincidence taking into account Martin’s own Academy Award nominations for The Great Gatsby, as well as her 2001 Oscar wins for Moulin Rouge for best costume design and best art direction. “There’s a really festive feeling in the air,” says Berne.


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Cathy Horyn's Partner Arthur Ortenberg Dies at 87 (Report)

Arthur "Art" Ortenberg has died at 87, according to WWD.

The news comes days after his longtime partner, Cathy Horyn, announced her resignation from The New York Times as its longtime chief fashion critic to spend more time with him.

RELATED: New York Times Fashion Critic Cathy Horyn Resigns

Ortenberg — who was the founder of Liz Claiborne Inc. in 1976 with his former wife, Liz Claiborne, who died in 2007 — is described as a "vision [that] guided the phenomenal growth of the company in the seventies and eighties." The fashion company — which went public in 1981 — has generated $1.2 billion in volume and $110.3 million in net profits.

After Ortenberg and Claiborne retired in 1989, they established The Liz Claiborne and Art Ortenberg Foundation, an organization dedicated to nature preservation and wildlife conservation. Following the news of Ortenberg's death, the charity's website has since posted a short obituary dedicated to him, writing: "With greatest admiration and respect for his deep and passionate commitment to the conservation of wildlife and wild lands, and to the well-being of the human communities with which they are inextricably linked."

Pret-a-Reporter has yet to confirm the time, place and circumstances of Ortenberg's death.


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Ashley Greene Buys; Kelly Osbourne and Jordana Brewster Sell Homes

Ashley Greene has just purchased a home in Beverly Hills, according to real estate web site Redfin. The Twilight actress paid $2.435 million for the 27,000-square-foot, Spanish style spread. Located behind a gated drive, the lushly planted property features a three-bedroom, three-bathroom home with beamed ceilings, plenty of skylights and a backyard pool.

Purple haired rock progeny Kelly Osbourne has listed her petite West Hollywood pad for $1.349 million, reports web site Trulia. The E! Fashion Police co-star is selling the one-bedroom, two-bath 1,250-square-footer that she purchased nine years ago for $1.195 million. Built in 1952 and designed by Robert Byrd, the home is perched in the hills and features city views. Jonah Wilson of Hilton and Hyland has the listing.

Jordana Brewster is also putting her place on the market. The Brazilian-American actress has listed her three-bedroom, four-bathroom home for $3.8 million, reports Trulia. Residential real estate ace Ellen DeGeneres had owned the gated, 2,868-square-foot retreat from 1999 until 2002. Wilson of Hilton and Hyland has the listing.


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Healthy Skin - A Beginner's Guide

Is your skin glowing and radiant? You're probably taking care of yourself and experiencing good health. If not, you can take steps to give your skin what it needs to be healthy from the inside out.

What doesn't help?

Creams and lotions can help contribute to the skin's healthiness, but what you put into your body is far more important.

Body

The primary cause of skin damage and skin aging are poor nutrition, internal toxicity, dehydration and over exposure to sun, using commercial chemical soaps, smoking, bathing in high chlorine-filled water, exposure to extremely dry, cold weather and fungal invasion.

Mind

Emotional issues and anxiety are often involved with skin breakouts. Releasing suppressed emotions e.g. stress surrounding a past relationship can do wonders to rid a person of skin problems, although a professional should be sought for help with this.

What does Help?

According to the American Academy of Dermatologists (AAD), the following vitamins, antioxidants and other nutrients help nourish our skin.

Get to know the A-C-E of vitamins, and you'll be on your way to healthier skin.

Vitamin A helps repair skin tissue. Without it, you may notice dry, flaky skin. Get vitamin A by eating fruits and vegetables, especially carrots, sweet potatoes, spinach, squash, apricots, mango and cantaloupe.Vitamin C helps counter the effects of sun exposure. It reduces the damage caused by free radicals, which destroy collagen and elastin. You can get vitamin C from organic fruits and vegetables.Vitamin E helps reduce the harmful effects of the sun on the skin. Stay with 30 IU per day or less, as any more can be harmful.Omega-3 and Omega-6: Raw-plant-based fats and oils can replace cooked fats and oils. Walnut oil and flax seed oil all contain omega-3 and -6 fatty acids, which help keep the skin lubricated and looking healthy.

Sun

While time in the sun can be fun and healthy to a degree, too much sun, like too much eating, can be very damaging. Over-sunning causes free-radical collagen damage to the skin.

Before applying sunscreen, lather on some lotion! Try to find lotions that are natural and chemical-free. Read the ingredients and look for those with vitamin E, and natural plant oils, like olive, grape seed and jojoba.

Ensure that the skin products you use are paraben-free, allergy-tested, non-comedogenic (will not clog pores), free of synthetic oils, not tested on animals and fragrance-free. And, they are suitable for your particular skin type.

Emotional Therapy

There are many great ways to release suppressed emotional issues. It really helps to find someone who is trained in how to do this and knows what they are doing. Ensure your professional knows how to clear the negative emotion, not merely analyse it for many lengthy (and expensive sessions).

Skin Treatments:

New York Times best-selling author, David Wolfe recommends the following natural skin treatments:

For Dry Skin - Avocado Mask:

Puree one ripe avocado with 6-7 drops of a fresh-squeezed ripe orange. Add one tablespoon of hemp oil. Massage this mixture into the face and neck. This mask has excellent effects on any part of the skin. After application, lie down and relax. Rinse off with lukewarm water after 20-30 minutes.

For Oily Skin - Cucumber Mask:

Peel a cucumber. Finely grate it. Lie down, relax and apply the cucumber to the face and neck. After applying, place a warm towel over the face. Relax for 20-30 minutes. Rinse off.

What you eat, drink and think all play a big part in the health of your skin.

Christopher Drummond runs a natural health company and lives in Cape Town, South Africa on a small holding which has it's own organic fruits and vegetables and clean mountain water. For more simple, natural ways to enjoy beautifully radiant skin, visit: http://www.real-wellness.net/beauty-and-skin-care/


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