Chef Joanne Bondy, Executive Chef at The Old Hickory Steakhouse at the Gaylord Texan has been asked to host a special evening at The James Beard House for the third time. This Lifestylist® was honored to be able to help prep the last dinner in the James Beard kitchen, and then stay behind the scenes to capture the experience on film.
Chef Bondy treated member of the Gaylord Food and Wine Society along with other guests to a preview of what will be served at the October event recently, and this is definitely going to be a meal to remember. Palmaz wines will be featured and served with the dinner.
For information on how you can attend this very special event, contact the Gaylord Texan team at: 817-778-2210
One of the questions I always get asked is exactly what is a Lifestylist®, and what is unique about the Lifestylist® Lifestyle. The second most asked question is what makes me a Trailer Diva!
The Lifestylist philosophy is about “Life Celebrating Style”. Our clients life and style is what dictates how a Lifestylist® works with you. My favorite example is I had a client in Phoenix, Arizona that was a major Phoenix Suns fan, and their team colors are orange and purple. The client wanted their entire home done in these colors. What they wanted is what they got, complete with a child’s room with a hardwood floor striped like a basketball court. They wanted to stylishly celebrate their interests and love of their home team and we did!
I just spoke to a friend who’s dog just dug up their entire garden and her daughter slammed the door on the neighbor’s hand – all in about 30 minutes time. Her needs and lifestyle are completely different from my son – no kids, no dogs, and lives in front of his computer. What my style is wouldn’t work well for either of them which is why I need to understand the client and what their “hot buttons” are. It’s takes extra time and sleuthing to achieve this – many times the client has trouble putting into words exactly what they are looking for but they know it when they see it. I take the responsibility very seriously – a person’s environment can truly change their lives in a positive or negative way. If someone is happy in their home their quality of life improves.
Next to being a mother, becoming a Lifestylist® is one of the most rewarding things I’ve ever done. I’m looking forward to expanding the concept and what it offers in the years to come. – we will be launching a new food line this Spring!
It’s hard to believe that this Lifestylist® made it through another year of The State Fair of Texas cooking contests! I am thrilled with the ribbons I won, and even though I missed a few of the contests I usually enter so I could take part in the Thermador Design Council, the information I received (as well as being pampered and having a chef cook almost every meal for us) was better than any ribbon.
When I’m thinking about what I want to enter and I’m looking for those special tools, Sur La Table is always my first stop. After I bought a digital candy thermometer there I started winning in the candy contests and now I can’t imagine life without it. I also know they will always have the perfect pan, cruet, or sea salt to make my entries stand out.
A few years ago I was fortunate enough to get to photograph an event at the Dallas Sur La Table that was a book signing with Martha Stewart! For three hours I had a chance to see this icon in person, and for the record she could not have been more gracious. The Sur La Table team made the event go seamlessly, and everyone had a wonderful time.
When I was at the Thermador Culinary Center last week I heard great news – Sur La Table is now featuring Thermador appliances in many of their kitchens! Now you have the opportunity to take some of their cooking classes and be able to try out the steam oven and many of the other innovations that Thermador offers.
Thermador and Sur la Table – I can’t think of a better pairing!
Congratulations to Thermador and Geri Higgins for the opening of the Portfolio Flagship store in Kansas City. There will be a functioning Thermador Culinary Studio in the store and Thermador’s executive chef Brad Peterson will be conducting cooking classes and demonstrations during the opening.
Geri is on the Thermador National Design Council with Lifestylist® Suzanne Felber, and we are hoping an invitation comes our way so we can see this beautiful new location in person!
As a Lifestylist®, I am always on the go. I have opportunities coat to coast, and often get to spend evenings with friends and family experiencing their homes and their lifestyles. There is nothing I enjoy more than an evening at home – either mine, or my friends. For these special evenings I like to have recipes that are my “go-to’s” that I can prepare and share.
I’m honored to be on the Design Council for Thermador Appliances, and on a recent visit to their amazing Thermador showroom in Scottsdale, AZ -they put us to work. We got to experience these appliances first hand, and prepared a fabulous dinner that we all enjoyed. My favorite item of all things that we prepared was the Creamed Spinach – who knew? Thermador shared the recipe with me, and since then it has become one of my favorite recipes to share. When I just got to spend some time with my grandkids we prepared this together and they loved it! Thank you Thermador for sharing this great, simple recipe that everyone enjoys. I’m going to return the favor and share it with you here.
5 lbs. of fresh spinach, cleaned of stems and rinsed
1/4 cup butter
1 shallot, fine dice
3 garlic cloves, minced
2 tsp. nutmeg
1 C. heavy cream
shredded Parmesan cheese
salt & pepper to taste
Bring a large stockpot full of water to a boil. Blanche the spinach for only 10 seconds.
Put blanched spinach in a colander and press out as much liquid as possible, then chop.
Melt the butter in a large rimmed skillet over medium heat and add the shallot and garlic. Cook until tender, about 4 minutes.
To that, add the drained spinach, nutmeg and heavy cream. Bring to a light simmer.
Transfer to a bowl and using an immersion blender, blend the ingredients to a uniform consistency.
Place in a heat proof serving bowl and sprinkle Parmesan cheese on top. Place under broiler until cheese is golden brown – enjoy!
Summer is here, and Chef Joanne Bondy is giving us lots of ways to enjoy the 72 degree temperatures inside the Gaylord Texan. Besides the very popular Jr Chef Camps, Chef Bondy will be hosting the Cheese and Beer Dinner on June 15th.
Joanne’s signature Habanero Corn will be featured in a new way – Habanero Cream Corn and Crab Soup. Author and Cheese Expert Liz Thorpe of Murray’s Cheese in NYC will be in attendance. This is the first in a series of dinners featuring artisan cheeses and great brews paired with of course… food and fun.
Here’s the menu for this amazing evening:
Passed Hors d’Oeuvres
French Feta Stuffed Green Olives
Salami & Fontina Fontal Panini’s
Bourbon Cured Pickles with Aged Gouda
Blonde Ale – Fireman’s # 4 Longneck – Blanco, Texas
Habanero Corn and Crab Soup with Satori Sarvecchio Parmesan Crostini
Pale Ale – Lost Gold IPA – Blanco, Texas
Heirloom Tomato Salad with DiStefano Burrata
Lemon Basil Vinaigrette
Hefeweizen – Widmer Wheat Beer – Portland, Oregon
Beef Tenderloin with Smoke Haus Blue & Bacon Gratin
Warm Potato Salad
Herbed White Asparagus
Mustard Seed Braun Sauce
Ale – Brooklyn Brown Ale – Brooklyn, New York
Blueberry Pie with Lavender Butter
VBC Cremont Cheese Ice Cream
Barleywine Style – Sierra Nevada Bigfoot Ale – Chico, California
Executive Chef Joanne Bondy Sous Chef Michael West
Right now it’s corn season in Texas! The Dallas Farmers Market has a great selection, and even many of the grocery stores are featuring locally grown sweet corn.
One of my favorite ways to enjoy this seasonal favorite is Chef Joanne Bondy’s Habanero Cream Corn. Joanne is the Executive Chef at the Old Hickory restaurant at the Gaylord Texan. Part of the summer series at the Gaylord is Jr. Chef Camp, and this dish is always one of the favorites that that kids prepare.
If you can’t get to the Gaylord Texan to enjoy this dish, Chef Bondy has shared the recipe here so you can try it at home.
This Lifestylist® is so fortunate to be close to a great farmers market. The Dallas Farmers Market is open 365 days a year, and I love how they make sure you know which the local farmers and produce are.
One of my favorite farmers is Lemleys which has had a stall for as long as I can remember. If you want great tomatoes and peaches, this is definitely the place. They are so nice, and Mr. Lemley is often there on weekends sharing his knowledge.
Not only does buying from farmers help support the local economy, it also is an excellent way to save money and eat healthy. Search out your local farmers market and find out what a difference it can make in your lifestyle.
It’s hard to believe that Savor Dallas is less than a week away! This will be the 7th year that I’ve attended and styled the shots for photography – each year seems to be better than the last. As a Lifestylist®, I appreciate the fact that Savor Dallas is all about Living your Life with Style, and eating well as you do it!
With over 200 chefs, mixologists and winemakers typically bringing goodies that always not only look good enough to eat, but to shoot as well. I have to get with their team, style the item on a pretty plate that I bring along or a beautiful glass, then hand them off to photographer Lisa Stewart of Lisa Stewart Photography. We only have a few hours on each day to accomplish this so I’m always amazed at what Lisa is able to get photographed.
Today I pulled some of my favorite shots and made a video with them -great memories and inspiration on what I want to accomplish this year. Which is your favorite?
For more information on this fantastic event, contact Jim and Vicki at: www.savordallas.com
Most of the photography on the site is shots that Lisa and I did as well, so enjoy!
Are you looking for something easy and memorable to do for the special person in your life on Valentine’s Day?
These White Chocolate Citrus Truffles will be a gift to remember. I entered these in the State Fair of Texas this year and they were a huge hit.
3/4 Cup Heavy Cream
Zest of 1 Orange
Zest of 1 Lemon
2 lbs. White Chocolate
1 Tablespoon Shortening
Combine zests and heavy cream in a small saucepan – simmer until bubbles appear.
Remove from heat and let sit for 30 minutes. After 30 minutes, warm up again until bubbles appear.
Melt 1 lb. white chocolate, strain cream mixture and add to chocolate. Stir gently and allow to cool to room temperature.
Once cooled, place in refrigerator for at least 4 hours.
Roll ganache into 1 inch round balls, then put in freezer to set at least 2 hours.
Melt remaining white chocolate, and stir in shortening. Dip centers into chocolate, then garnish with orange zest.