Category Archives: Food & Drink

Food & Drink
Adrianne Ho’s Supercharged Il Buco Kale Salad

“My all time favorite kale salad is from Il Buco in NYC from Ignacio Mattos. When I remix it at home I source organic farmers market ingredients and even harvest some of the produce from my backyard. I like to supercharge the recipe with nutrient dense microgreens and seasonal sugar snap peas for more protein crunch. I don’t use vinegar like the classic recipe instead I add a whole Meyer lemon which has a nice citrus punch with floral hues. The key is fresh croutons toasted from bread with a healthy amount of extra virgin olive oil and flaky salt. Some ingredients are truly best imported and Domenico’s has some amazing anchovy fillets and DOP Parmigiano Reggiano. I garnish with fresh chiffonade lemon basil cuttings I grew on my terrace from Logan’s Gardens seedlings using my Crescent Garden Nest. Every bite has a beautiful fresh, briny, and savory hit transplanting you directly to the hills of Tuscany by way of Bond St.” – Adrianne Ho

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Food & Drink
Adrianne Ho Prepares Miznon Paris Roasted Cauliflower

“There’s nothing quite like hitting Miznon Paris in the Jewish quarter of Le Marais after the fashion shows. One of the coolest and most down to earth restaurants that serves up healthy and high quality fast casual cuisine. Originally from Tel Aviv by way of wild genius Chef Eyal Shani, their menu has evolved to highlight the local produce of France. I love everything they offer and frequent multiple times a day when I visit for fashion week and other business.

A Miznon highlight is their vegetable offerings especially the L’originale Tete de Choux-Fleurs. Often imitated but never duplicated, the roasted cauliflower head drizzled with olive oil and flaky sea salt is a dream by itself, doused in tahini or in a fresh pita. The major keys are to get a fresh cauliflower from the farmers market, boil in salty water like pasta and massage the cauliflower in beautiful extra virgin olive oil before the roast.” – Adrianne Ho
https://www.instagram.com/p/COeNz_xH9go/

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Food & Drink
Adrianne Ho’s Flowering Gai Lan Roux Pappardelle

“Being Asian and French I love mixing different cultures for my recipes. Fusing diverse flavors and techniques is a fun way to brighten up any dish. My friend Chef Edwin Tomyoy picked this beautiful flowering gai lan from his organic backyard farm in South Pasadena, California. The edible flowers are so exquisite I decided to use them as a garnish on a plate of savory Domenico’s fresh pappardelle which feels almost like a Cantonese ho fun rice noodle I grew up devouring. The sauce is a traditional French style white roux created from flour and cooked out fat from the sautéed uncased natural sausage with Bordier butter, shallots, garlic and fennel. I emulsify the roux with the fresh cooked pasta and salted starchy pasta water. I like to blanch the gai lan so it’s al dente and a beautiful shade of jade for the final cooking step. A splash of extra virgin olive oil Olea Juice gives the plate a nice flavor and sheen.” – Adrianne Ho

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Food & Drink
Adrianne Ho Meal Preps With Grain Traders Los Angeles

“Farm to table fast casual is my favorite kind of dining, especially when I’m training hard, busy and focused on macros. A great new spot called Grain Traders from Singapore recently opened in Los Angeles on Fairfax. It features an amazing high quality balance of proteins, carbohydrates and fats that are perfect for meal prep or to just enjoy anytime. Globally inspired and locally sourced ingredients and flavors infuse each dish. South East Asian influences, such as the Nasi Lemak brown rice, bring me back to my travels in Singapore visiting local Hawker Centres. With a wide array of organic grains, meats and vegetables they have a little something for everyone… A truly delicious assortment of nourishment.” – Adrianne Ho

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Food & Drink
Adrianne Ho Prepares Sandita’s Rainbow Dumplings for Chinese New Year of the Ox

Kapital Denim Riders Jacket
Supreme Power, Corruption, Lies Pocket T-shirt SS 2013
Needles by Sculp Narrow Track Pants Navy/Yellow

Sandita’s Rainbow dumplings by Sandy Ho
Dosner Organic Farms Edible Flowers from Erewhon Market
Organic Micro Asian Mix from Erewhon Market
Mitsuboshi Soy Sauce by Horikawaya Nomura from Toiro Kitchen
Pure Rice Vinegar Premium by Iio Jozo from Toiro Kitchen
Summer Snow Green Tea by Mariage Frères
Kaws Teapot Ceramic Black
Flowers Photography Book by Irving Penn

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Food & Drink
Adrianne Ho Loves Courage Bagels

“Hand sliced smoked salmon, cream cheese, tomato, onion, capers, dill, pepper, olive oil and lemon… A beautiful combination of flavors on top of one of the best bagels I’ve ever had. The burnt everything by Courage Bagels is a perfect combination of chewy and texture. Not using commercial yeast, every made by hand bagel is a simple yet beautiful piece of culinary art. From selling bagels at the farmers markets to pop-ups at Broome Street General Store the new outpost in Silver Lake’s Virgil Village is truly worth the wait on one of Los Angeles’ hippest queues.” – Adrianne Ho

Courage Bagels Chutzpah T-shirt
Tom Ford Razor Shield Sunglasses
Aritzia Super Puff Jacket

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Food & Drink
Le Beurre Bordier Sabatino Tartufi Black Winter Truffle Butter

“Two indulgent loves of mine are butter and truffles. Spending time in France and Italy for work has reinforced my love affair with the delicacies. Not being able to travel this year has made me nostalgic of the modeling trips to Paris and Florence enjoying the local goods. Thanks to Epicurus Gourmet Market in Los Angeles we can reimagine the tastes of travel at home. Shaving some fresh Sabatino Tartufi Black Winter Truffle and folding it into room temperature Bordier Butter can take you away with one bite.” – Adrianne Ho

Supreme Reversible Colorblocked Fleece Jacket Red
Le Beurre Bordier Beurre de Baratte Doux (Bordier Sweet Churned Butter)
Sabatino Tartufi Black Winter Truffle
Authentic Iga-yaki pottery by Nagatani-en Tokusa Bowl
Paderno Shaver

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Food & Drink
At Home Dining on Domenico’s Of Beverly Hills

After a hard workout I want something fast, nourishing and high quality. The simple speciality products from Domenico’s of Beverly Hills are a fresh and easy way to crave the appetite. From pestos to tapenades, they have a wide offering of farmers market delights. One of my favorites is their fresh pasta, especially the bucatini, which is very hard to find fresh. Mixed with all-natural organic turkey meatballs and D.O.P. certified San Marzano tomatoes you have a perfect macro balance of carbs and protein that taste out of this world. I like to top mine with a little D.O.P. Pecorino cheese imported by Epicurus Gourmet Market from Sardinia, a beautiful splash of California based Séka Hills extra virgin olive oil, and fresh basil from my friend Edwin’s backyard farm in South Pasadena. In Los Angeles you can find Domenico’s at amazing small businesses like McCall’s Meat & Fish Co in Los Feliz and other fine retailers. But now you can thankfully order their exceptional products online.” – Adrianne Ho

Aritzia Babaton Sculp Knit Tank
Kapital Camouflage Patchwork Pants
Supreme Dish Towel
Heath Ceramics Rim Line Dinner Plate in Moonstone
Paderno Cheese Grater

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Food & Drink
Baked Sweet Potato Frenchies

sweatthestyle_sweetpotatofriesGrowing up many of us have fond memories of eating french fries without worrying about the salt, fat, or oil that we now try to avoid as adults. We’re now seeing Sweet potatoes are appearing on more menus as a healthy option for fries; as a solution to wanting the flavor and the comfort without the consequences.

Sweet potatoes contain more vitamin A and C with a lower glycemic load and glycemic index that won’t spike your blood sugar like regular potatoes. Unfortunately, all these health benefits are destroyed once they are deep fried. Lucky for us our Chef Catty Boom Batty created a delicious baked recipe that’s easy and healthy. For a gourmet twist she includes fresh herbs from the farmers market to add flavor and texture to these incredible baked sweet potato frenchies. A couple bites will bring you back to your carefree days as a kid while still being a health-conscious grownup.

Serves 4-6
Ingredients:
2 lbs Sweet Potatoes, peeled
2 T Extra Virgin Olive Oil
1 t Kosher Salt
1/2 t Cracked Black Pepper
2 T Chopped Parsley
2 T Rosemary Leaves
2 T Sage Leaves, roughly chopped

Directions:
Pre-heat the oven to 400 degrees Fahrenheit. Cut the sweet potatoes to 1/4 to 1/2 an inch wide and 3-4 inches long. Toss them with the oil, herbs and seasoning. Spread them on 2 baking trays and bake about 15 minutes or until golden brown on the bottom. Flip the sweet potatoes to the other side and cook until crisp, about 10 minutes. Serve hot!

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Food & Drink
The KitchenAid® Pro Line® Series Blender: Homemade Pesto

sweatthestyle_pesto_kitchenaidsweatthestyle_kitchenaid_14-copyBasil Pesto is always one of my go-tos when it comes to cooking something easy and flavorful at home. Its classic fresh taste makes anything from sautéed shrimp to pasta extra delicious, fresh, and comforting. Better than anything you would find in a jar at the grocery store. My KitchenAid® Pro Line® Series Blender is the perfect tool to create this…
sweatthestyle_pesto_kitchenaid-6sweatthestyle_kitchenaid_12-copyI begin the process with a trip to the local farmers market to pick up a handful of fresh ingredients, this is key! For a gourmet twist, I like to use Marcona almonds instead of pine nuts. The blender chops and purees the ingredients perfectly. The fresh aroma of all the ingredients instantly fills up kitchen. Take a look at the recipe below!sweatthestyle_pesto_kitchenaid-5Homemade Pesto:
Makes about 2.5 cups
Ingredients
2 c Basil Leaves
1 c Italian Parsley Leaves
2 T Fresh Oregano
1/4 c Marcona Almonds
1/4 c Grated Pecorino Romano Cheese
2 Cloves Garlic
1/2 Lemon to squeeze
1 c Extra Virgin Olive Oil
2 t Kosher Salt

sweatthestyle_pesto_kitchenaid-2Directions:
In a blender add the fresh basil, parsley, oregano, almonds, garlic, lemon juice and salt. Turn the blender onto high and slowly pour in the olive oil through the cap in the lid. Blend for about 10 seconds. Put the mixture into a mixing bowl and stir in the grated Pecorino Romano cheese. Add to your favorite dish and enjoy!

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