Cocktails to celebrate the season’s triumphant return.
July 26, 2010
As spring keeps unfurling, add a couple of new, sunny cocktails to your repertoire—courtesy of master mixologist Nick Mautone—and continue to lighten up.
1 part Grey Goose vodka
2 parts coconut water
1½ parts lime juice
1 part crème de banane
½ part simple syrup or 1 teaspoon superfine sugar
¼ honeydew melon (diced into one-inch cubes)
2 tablespoons honey (or 2 teaspoons sugar)
Mint leaves for garnish
Club soda (optional)
In a bowl, combine the melon cubes with honey and stir well to dissolve honey. (Melon can be stored overnight in the refrigerator.) Let melon sit for five minutes. Using a slotted spoon, transfer melon to a reusable bag and chill in freezer while preparing the rest of the drink. Reserve the remaining melon juice. Fill a cocktail shaker with ice and add coconut water, lime juice, simple syrup, vodka, crème de banane and one ounce of the reserved melon juice. Shake well until the outside of the shaker is frosted and beaded with moisture. Fill a highball glass with melon cubes and a few ice cubes. Strain cocktail into a glass and garnish with mint leaves. Top with club soda if desired.
1½ parts Grey Goose Le Citron
1½ parts tart cherry juice
¾ part parfait amour
¾ part lemon juice
¾ part simple syrup
1 slice star fruit (for garnish)
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously. Strain into a wineglass with several ice cubes. Garnish with a star-fruit slice (and a splash of spring fever).
LA resident Aarti Sequeira spices things up on The Next Food Network Star.
July 26, 2010
There are only four women remaining on the hit show The Next Food Network Star, one of them LA resident Aarti Sequeira. We queried her about the show, what sets her apart from other cooking personalities and what she loves about LA.
LOS ANGELES CONFIDENTIAL: Why does the Food Network need a personality like yours?
AARTI SEQUEIRA: The great thing about the Food Network is that they endeavor to provide something for everyone. And there’s no one on the network cooking the kind of food that I do—familiar American dishes with a splash of Indian flair.
How does it feel to be one of four women remaining in the show?
I am honored to be included in this group. I’ve walked away from this process with some true friends I know I’ll stay connected with for the foreseeable future.
You have an incredibly popular website,aartipaarti.com. How instrumental was the success of the site to making it on the show?
Producing my own show before I started on this show meant that I was über-comfortable in front of the camera. It also helped me learn how to cook and talk at the same time.
How long have you lived in LA?
About seven years. I love it, primarily because of the massive variety of food available here. And don’t even get me started on the year-round farmer’s markets.
What are some of your favorite places to eat?
At the moment I’m obsessed with Chego, the restaurant from the chef behind the Kogi truck.