Blogs

Let me start with diners. I love diner food. Eggs, hash browns, bacon, sausages: all of it. What’s special about California diner food is you get incredibly fresh sides like big, gorgeous bowls of fresh fruit. And then they have red, juicy tomato slices and thick, green avocado wedges just garnishing your omelet. I could get used to this.

Mexican food. Traditional Mexican food. Not crazy amounts of cheese or super, deep-fried. California Mexican food has a brightness of citrus, rich peppers, and savory marinated meats. I had a chicken fajita plate at El Coyote that made me squeal when it showed up at the table. No foolin', I have photographic proof thanks to my buddy Lauren. More is not always more and this was perfectly delicious.

We also got the chance to have dinner with some of our beloved ITKWD West Coast Foodie Chatters! Ginny, Kathy, Angie, Rachel, Jonathan and I had dinner at the Pink Taco in Los Angeles and it was GREAT. The best part about the whole night was being able to chat with my 2-and-a-half-year friends for the FIRST TIME in person! Such a wonderful night.

Four Seasons Hotel Los Angeles at Beverly Hills - what can I say? We were overwhelmed with the greatness that is the food and service at the Four Seasons Hotel Los Angeles at Beverly Hills. It's not shee-shee food. It's really good food in a fancy dress and an up-do. You know all the flavors and ingredients, but it’s like your best girlfriend on her wedding day: you've never seen her look THIS GOOD.

We made great friends with Executive Chef Ashley James and he took incredible care of us. You saw him on Wednesday's ITKWD  talking #QVCRedCarpet food. Before the show, he let us try a few appetizers that we chatted about in my previous blog. Then, when we were done, the chef gave us a big smile and said, "Want some dinner?" We shouted, "YES!"

We started with Kale Salad (strong chickpeas, bright & fresh oil, sun-packed, sun-dried tomatoes, and chipper artichokes).

The main course was salmon with impossibly perfect grapefruit & orange slices, charred potatoes, caramelized onions, and a tomato-based sauce that was so good it made my hair part the other way. Bright and fruity. The guy makes his own ketchup when you order fries: he speaks FLUENT tomato.

Okay, time for dessert: do your stretches. Two choices came out: Chocolate Gelato Pie and a layered Peanut Butter Caramel Trifle. Thought I might just have to slap somebody. I don't think I'm articulate enough to do that Gelato Pie justice, but I'll do my best. When you want DESSERT, and you want CHOCOLATE, and you want to celebrate: this is what your tummy is looking for. The chocolate was perfect, there were little bits of meringue swirled in, there was fresh, thick whipped cream on top, and caramel drizzled, well, everywhere. Ever eaten something so good that it makes you want to start shouting non-sensical things? I have now. I didn't want to share. I wanted to eat as much of that dessert as I could, then shove the rest in my pockets and RUN.

I may have also tried the peanut butter…how could I? It looked subtle, but had some serious spunk. Layers of caramel, mascarpone, hand-whipped cream, peanut butter, and topped with candied, roasted peanuts. Perfect crunch, perfect sweetness, absolute balance. Bravo, Chef: WOW and thank you.

California treated us so right. Selfishly, it's wonderful to find so many gluten-free choices. As our Foodie Chatter buddy, Kathy, showed me: you can even find amazing gluten-free macaroons! YUM!

Also, and I knew this, but I needed the reminder: fresh really is the key to my foodie heart. I loved all the fresh fruits and vegetables so much. They have them year-round in CA (luckies!), but don't be sad: we east-coasters are staring down the neck of Spring. And fresh fruits and veggies? Yeah, we're coming for YOU.  ~ Mary QVC