Chef Lea McIntoshpresents delicious culinary recipes that you can use for your own entertaining. “Don’t be intimidated, you will enjoy making something from scratch to share with your friends and family.”

Hors d'oeuvres

Chic Bites! in SFDC Duralee Showroom

2 Comments 03 November 2010

Images by Erin DeMartini and Sunghi Sonia Morsella

Like the Pied Piper, Chef Lea McIntosh led the audience (right after her live cooking demonstration for the SFDC Culinarium) over to the Duralee Showroom for Chic Bites tasting! We simply followed the aroma-trail of her Truffle Honey Holiday Baked Brie (fresh from the Miele ovens in the Christopher Peacock demo kitchen). The reception was a celebration of SFDC’s Culinarium, Duralee Fabrics, Nesting Newbies, and AphroChic! Everyone was greeted with a beautiful vignette of Duralee’s tufted Riverside wingback chair and an AphroChic black and white Reflection pillow.

Serve them Truffle Honey Holiday Baked Brie…and they will come! Chef Lea is wearing one of her custom chef coats with interchangeable cuffs. These cuffs are ultra-glam and made with “Aquamarine” from the Marakesh Collection from Highland Court Fabrics by Duralee. As you scroll through the photos notice the “blooming branches” centerpiece and glass vases filled with handcrafted flowers…no need for fresh flowers when you can use Duralee fabric flowers instead! (We’ll show you how to make them in a future DIY post!)

Get the recipe!

The tables are set using linens from La Tavola Fine Linen Rental…They are one of the best sources when you are longing for linens that are really special. We were thrilled to discover several tablecloths available in Thomas Paul fabrics. A perfect fit for Duralee because they represent Thomas Paul fabrics! We selected Twitter in Maize.

Meanwhile…there’s lots of Muscat Pear Marmalade tasting going on : ).

(They don’t know it yet, but everyone gets to take some home!)

Rick Guerra was on hand to pour a selection of fine wines from Napa Valley’s Verismo Wines.

Laura Logan, the SFDC Duralee Showroom Manager, is AWESOME! We thank her for being her cool self and everyone at Duralee for hosting this fabulous reception.

Check out scenes from Lea’s live Culinarium event.

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Hors d'oeuvres

Chef Lea Live @ SFDC Culinarium!

2 Comments 02 November 2010

Images by Erin DeMartini and Sunghi Sonia Morsella

Chef Lea McIntosh presented “Chic Bites” at the San Francisco Design Center’s first Culinarium event! The audience reacted with oohs, aahs, laughter and clapping throughout her 60 minute demonstration. She talked Jeanine Hays of AphroChic through the steps of making three easy, cheesey, hors d’oeuvres: Stuffed Medjool Dates, Muscat Pear Marmalade over creamy gorgonzola cheese, and Truffle Honey Holiday Baked Brie.

Here are a few scenes from the live event…

Lea organizes and sets everything in place prior to the live demonstration.

SFDC’s Rhonda Hirata gives Chef Lea a warm and welcoming introduction.

Lea brings in her “newbie” cook…Jeanine Hays from AphroChic.

Jeanine’s soulful, chic pillows from her Dreamland Collection are eye candy for the audience (oh, and one lucky guest got to take one home!).

Newbie cooking moment…

More cooking action…

Jeanine and Lea pose with fan, Emily Mai Enriquez.

A few questions afterward and then Lea invites the audience over to the Duralee showroom for some serious “Chic Bites” tasting!

Pear Muscat Marmalade
Yields: 1 quart

2 ½ pounds Bartlett or d’Anjou pears, peeled, cored, and chopped
½ pound Granny Smith tart apples, peeled, cored, and chopped
2 cups sweet Muscat dessert wine
3 cups granulated sugar
¼ cup fresh tangerine juice
2 teaspoons tangerine zest
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