Fashion Blogger Alexandra Periera of Lovely Pepa goes behind the scenes this New York Fashion Week for Pavan Liqueur

Alexandra Pereira and winner of Naomi Campbell's "The Face" Devyn

Alexandra Pereira and winner of Naomi Campbell’s “The Face” Devyn

From Pavan:

Pavan_LiqueurPAVAN Liqueur is pleased to announce that they will be partnering with Alexandra Periera, the mastermind behind the famed blog Lovely Pepa (lovely-pepa.com) to provide exclusive access to Pavan fans directly from NYFW.

24 year old blogger Alexandra Pereira, launched her blog lovely-pepa.com in 2009.  The blog is a lifestyle, travel, and of course fashion blog which gives Alexandra a forum to share her passions with the world. The blog’s name sake is derived from Alexandra’s french bull dog who is featured as her side kick and constant companion throughout her adventures.

Lovely Pepa, has accrued a massive following including media, fashion and beauty brands, with more than 2,5 million visits and 4 million page views per month. It was named the most popular blog in Spain, according to the Bloglovin ranking, and is amongst the 30 most influential fashion blogs in the world.  All this garnered Alexandra an extensive social media following, with more than 120 k followers on instagram and facebook and over 31 k on twitter.  Alexandra has now worked with brands such as Dior, Swarovski, Louis Vuitton and Bulgari amongst others and travels around the world for different collaborations.

This New York Fashion Week, Alexandra teams up with Pavan Liqueur to give Pavan fans an inside look at NYFW events where tastemakers are set to be enjoying the liqueur. Alexandra will be their insider at The High Tea bloggers brunch, Socialyte Gala, “House of the Rising Sun” Premier at the James Hotel, and The Patricia Field Fashion Week Event: California in NYC.  Alexandra is giving an exclusive tour of NYFW, interviewing the who’s who of in the know fashion bloggers and various New York influencers. taking Pavan backstage.

Named after the 16th century dance of the peacock, Pavan Liqueur embodies the South of France, a world that is inspired by music, history and art. Crafted by age-old traditions, Pavan inspires with a nod to the Joie De Vivre of the Côte d’Azur of the 1960’s.

Singer Kate Nash and Pavan Liqueur Creative Director Stefanie Marco

Singer Kate Nash and Pavan Liqueur Creative Director Stefanie Marco

New Gluten-Free Cookbook by Kyra Bussanich

Food Network’s Cupcake Wars winner Kyra Bussanich has just released her new guten-free cookbook, entitled “Sweet Cravings, 50 Seductive Desserts for a Gluten-Free Lifestyle”.

The book includes over 50 delicious recipes, including this one for Apple Crisp:

Gluten-Free Apple Crisp Recipe
Makes about 8 servings

  • 6 large / 906 g tart apples (Pippin or Granny Smith)
  • 1/3 cup / 76 g sugar, or 1/4 cup / 76 g maple syrup
  • 2 tablespoons / 16 g tapioca starch
  • 1 tablespoon / 7.8 g ground cinnamon
  • 1/2 teaspoon / 1.1 g Chinese five-spice powder
  • 1/2 teaspoon / .9 g ground ginger
  • Generous pinch / 3.6 g salt
  • 3 tablespoons / 42 g cold butter

Topping

  • 1/2 cup / 89 g sweet white rice flour
  • 1/2 cup / 74 g millet flour
  • 1/2 cup / 67 g tapioca starch
  • 1 cup packed / 244 g golden brown sugar
  • 1 teaspoon / 2.6 g ground cinnamon
  • 1 teaspoon / 4.7 g salt
  • 1/2 teaspoon / 1.1 g Chinese five-spice powder
  • 1/2 teaspoon / .9 g ground ginger
  • 3/4 cup / 170 g butter, room temperature
  • 3/4 cup / 68 g gluten-free oats
  • 1/2 cup / 51 g chopped pecans or walnuts (optional)

Preheat the oven to 350°F.

Peel, core, and slice the apples into 1/4- inch slices. Put the apple slices into a large bowl and sprinkle the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger, and salt and toss together to evenly coat the apple slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the butter and set aside.

To make the topping, combine the flours, tapioca starch, brown sugar, cinnamon, salt, five-spice, and ginger in a mixing bowl. In a stand mixer with a paddle attachment, mix in the butter until it is uniformly incorporated into the flour mixture. Stir in the oats and pecans.

Crumble the oat topping evenly over the apples. Bake until the topping is golden brown and set and the apples are warm and bubbly, 55 to 60 minutes.

You can prepare everything ahead of time. Refrigerate the apple filling and keep the topping frozen until ready to assemble and bake. Don’t refrigerate the unbaked topping overnight, as the millet flour will interact with the butter and taste and smell cheesy when it’s baked.

List $12.98 Hardcover $9.99 Kindle
144 pages color smooth glossy paper
Ten Speed Press
First Edition September 10, 2013
ISBN-10: 1607743604 ISBN-13: 978-1607743606

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Penfold’s Wine Ambassador and SOMM Film Star: DLynn Proctor

An interesting interview on TasteTV’s “wineFLIGHT” with DLynn Proctor, master sommelier and wine ambassador for Penfold’s, filmed at the America’s Cup in San Francisco. Excerpt from “TASTEABLE: California”

DLynn also stars in the hit wine documentary, SOMM.

VIEW ON HULU

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TASTE HALL OF FAME Inductees Announced

We are pleased to announce the inductees in the first class of the TASTE HALL OF FAME.

First year Inductees were selected based on either having received numerous TASTE AWARDS and finalist nominations over the years, or having made a significant impact in the world of taste and broadcast entertainment.

The Inductees are:

  • Alice Waters
  • Alton Brown
  • Andrew Zimmern
  • Anthony Bourdain
  • Arthur Schwartz the Food Maven
  • Average Betty
  • Check Please: Chicago / Bay Area
  • Chow.com
  • Dining Around with Gene Burns
  • Emeril Lagasse
  • Food Wishes
  • Heidi Klum
  • Joanne Weir
  • Julia Child
  • Michael Kors
  • Oishinbo – anime
  • Project Runway
  • Raising the Bar with Jamie Boudreau
  • Ratatouille (film)
  • Rick Bayless
  • Top Chef
  • Tyra Banks
  • What Not to Wear
  • Zane Lamprey



    • See:The TASTE AWARDS
    TasteTV

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    • Nespresso Pop-Up Cafe

    For the America’s Cup events in San Francisco, Nespresso has created a series of luxury and high design Pop-Up Cafes around the city.
    The venue sitting on the “Marina Green” area next to the Bay has a beautiful view, full services, a top outside deck, and is made of the popular new pop-up shop construction material that resembles discarded container boxes.

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    Forbidden Taste Pop-up restaurant in Prague

    First Prague´s pop-up restaurant Forbidden Taste (www.forbiddentaste.com) popped up for the first time last week. It opens every time in a different location (not known to the guests until the very evening)

    Their pop-up restaurant is called Forbidden Taste and its first pop-up was on May 30th, 2013 for only one evening.  The guests are not invited automatically; first they need to write why it´s them who should be part of the next Forbidden Taste and whom they would take along. 

    First forbidden menu: 
    • Amuse bouche: Veal tartar with zucchini salad 
    • First course: Grilled crawfish tail with pea purrée 
    • Soup: Asparagus cappuccino with confit tiger prawn and pecorino cheese 
    • Cranberry granite 
    • Sous vide pork Tenderloin with puy lentils and thyme juice 
    • Dessert (homemade by the host – Ivon): Cabernet & Camembert cake 

    + homemade bread and bread sticks baked by Ivon, the host 
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