For all you wonderful moms, “The greatest gift you can give to yourself and others is the gift of taking care of yourself.”

This MOTHER’S DAY do something for yourself that makes your heart soar, touches your soul, rejuvenates your spirit…YOU deserve it.  Happy Mother’s Day to you all! Love, Liza

James Beard lives!

With the urgent and crucial need to fund research and remedies for a staggering amount of causes, diseases and humanitarian aid, the FUNDING OF THE ARTS has taken an appropriate back seat to the heroic efforts of evolving the human condition…

How then, can one justify asking anyone for a dollar more to help fund the preservation of something so relatively frivolous as the arts?  This was the CONVERSATION at our DINNER TABLE, shared by Kristofer Moon, director of the the James Beard Foundation’s strategic partnerships and charitable giving, along with the head of the New York Film Society Executive Director, Rose Kuo, Director of Corporate Sponsorship, Anne Chaisson and the amazing media wiz, Director of Digital Strategy, Eugene Hernandez.

You know it's going to be a fun night when you start with Rosé champagne!

As we embarked on a four hour DINING ADVENTURE together at the famous Beard House, New York City, we delighted in each bite of CULINARY EXPRESSION from the Beard kitchen, being ever so preciously created by chef Greg Biggers and pastry chef Patrick Fahy of the Sofitel Hotel, Chicago- both cooking for the first time at the Beard House.

The evening’s menu ‘A Taste of Spring’ read like something out of any of the finest, most exclusive fine dining restaurant’s in the world. Wines were generously poured and paired, in the candle lit dining room of  Beard’s actual house,  just steps away from where JB himself slept, a la mirrors on the ceiling, and within sight of his large grinning portrait hanging over the living room fireplace – perhaps his grin was due to the open air shower he installed on his terrace, long before they were en vogue, much to the dismay of his neighbors,  who carefully planned parties around JB’s hygiene.

The 'story' of the evening.

JAMES BEARD was quite the character and an intelligent one at that!  Born on cinco de Mayo, he was a brilliant business man, creative genius and, most wonderful of all, a great LOVER of the ARTS. James Beard lived a colorful life that was fueled by a tremendous JOY for ENTERTAINING – that spirit continues to live on in the James Beard Foundation ever since his passing in 1985.

The 25 year anniversary of the Beard House Foundation is now around the corner. James Beard may no longer be hosting dinner parties personally,  but he has left behind a LEGACY, the sole purpose which is to NURTURE the CAREERS and culinary arts of young chefs by funding their EDUCATION through scholarships presented by the Beard Foundation.

Dining at the Beard House or contributing to their programs gives those with GREAT DREAMS and little means, a chance to pursue a culinary education in HOPES of becoming a great chef one day…which, as I savored every morsel of our eight course meal that night, I felt a deep RESPECT and GRATITUDE in my heart – and stomach, for the gift of creating something so DELICIOUSLY wonderful for the pure sake of PLEASURE, joy and living in the moment.

"To a job well done!" Chef Biggers congratulates his team at the Beard House.

As our dinner party’s philosophical question,  “how one can reconcile giving VALUABLE dollars to help support the arts in these desperate times,” went round and round… I was left with this tossed salad of PROFOUND thoughts.

“…..food, arts, film – this is how we tell our stories.  Our stories about love, history, despair, hope…. the most important values and meanings of our time are expressed through artful mediums, becoming our culture. With the ability to reflect and retell these stories we are then able to grow from them – the evolution of humankind depends on our being able to not just recount our triumphs and mistakes but feel them in our hearts and souls – art is an integral part of what makes us ‘human-kind’….”

What do YOU think?

...a happy girl!

** If you are interested in dining at the Beard House or would like more information please check out their website for upcoming events www.jamesbeard.org

Today THE MODERN DAY HOST is entertaining modern day family and friends…what does that mean?  Answer: Anything goes!!! Being a GREAT HOST means hosting from an OPEN and GRACIOUS HEART – making EVERYONE feel wanted, warm and welcome…The world today, more than ever,  joins together at the table and embraces all kinds of beliefs, cultures, living practices, philosophical backgrounds and religions….I call this the ‘SEASONING OF THE TABLE.’ With these wonderfully COLORFUL and DYNAMIC DIFFERENCES, our conversation and connections are that much more interesting and FUN…I always learn something new!

I had the absolute pleasure of offering some of my TIPS this week on KTLA’s Morning News for blending Easter and Passover –  ‘EASTOVER’ this holiday – as we do in our family, setting a ‘GREEN TABLE,’ creating DELICIOUS and HEALTHY menus for you and your loved ones!

Happy, Happy Spring, Easter, Passover to you!!  May the new beginnings bring you new dreams, hopes and joy!  Liza

RECIPES are under ‘PARTY FOOD.’ Click here to get recipes directly:  Baked French Toast Cups, Confetti Cous Cous Salad.

All TABLE TOP DECOR from Room at the Beach, Malibu Ca  – www.roomatthebeachmalibu.com/  310/456-9777.

This week I had the absolute pleasure of hopping up to SAN FRANCISCO to visit miss LIZZIE BERMUDEZ on her show ABC 7 LIVE! Let me tell you, LIVE means ANYTHING goes, and you ROLL with it baby – which is exactly what we did!   It also happens to be one of my favorite HOSTING TIPS...”when things go wrong, GO with the FLOW!”

Lizzie couldn’t have been more GRACIOUS and delightful host as we shared “Sunday Funday” BRUNCH TIPS for the ‘Foodie Call’  (on Oprah’s old time slot!! Wooho!).   I was also excited about debuting Iron Chef winner CAT CORA’S new line of gourmet food products, olive oils, tapenades, olives….Cat and I worked together as chefs for The American Heart Association’s Teaching Garden founded by beloved Kelly Meyer and Chi Kim, a fantastic organization that helps teach school kids about health and nutrition through edible school gardens – check out their website for more information http://bit.ly/AE6UBD – can I just tell you how much I LOVE IZZES! juice sparklers!!  They are pure juice and sparkling water…they even use red radish juice for their coloring! They were the perfect companion for my champagne cocktail!

I’m PROUD and honored to have been a guest of ABC 7 LIVE and love bringing AMAZING FRIENDS, doing GREAT things, along with me…so thank you Lizzie, Cat, IZZE and  dear Coryanne of  HouseWifeBliss.com for your INSPIRATION and CONTRIBUTION to making the world a little better!!

PS - Have you checked out the new Liza America’s Host  Facebook page?  Check it out and don’t forget to ‘Like’ us!!   http://www.facebook.com/LizaAmericasHost

Sweet!

I love this recipe for BAKED FRENCH TOAST CUPS!!  It is so SIMPLE, QUICK and HEALTHY!  Using the cupcake trays allows you to make a dozen at a time….that means more time for YOU to have FUN at your party!  This recipe came from a dear friend, Coryanne Ettiene at www.HouseWifeBliss.com – I modified her recipe to make it GUILT FREE, translation:  so I can eat more!

Coryanne makes it look so EASY…and you know what, it is!  I whipped up a tray full in about 20 minutes (including cooking time)  After that I dressed them with healthy toppings and presto! BRUNCH IS SERVED….or you can always set up a ’Do It Yourself’ toppings bar where guests can have fun creating their own, translation; even LESS WORK to do!

Savory!

I love this recipe so much I created a savory version to serve, as well.  Offering the TWO CHOICES takes you easily from breakfast to lunch making it the perfect BRUNCH….if you don’t run out of wine, maybe even dinner

Ingredients:

6 Slices of Organic Whole Wheat Bread

3 Large Eggs

1 Cup of Non Fat Milk

**Sweet way – add 1/2 tsp of cinnamon and 1 tsp vanilla to egg mixture

**Savory way – add 1/2 tsp of salt,  pepper, 1 tsp oregano, 1/2 cup Parmesan cheese (optional)

Sweet Toppings:

- 100% Pure Maple Syrup (divine when it’s heated!)

- Strawberries

- Bananas

- Shaved unsweetened coconut

- Organic Almond Slivers

- Blueberries

- Hazelnuts

Savory Toppings:

- Olive Oil

- Fresh Basil

- Fresh chopped Chives

- Pesto

- Sun Dried Tomatoes

- Olive Tapenade

Directions:

Pre-heat the oven to 375F and line a cupcake tray with 6 liners.  If you don’t have liners, spray the cups with non stick ‘olive oil spray,’ then set aside while you mix the batter.

In a large mixing bowl, add the eggs, milk and optional spices, and then whisk until fully blended.  Take each piece of bread and slice 3/4 of the way up the middle (see photo). Place your sliced bread one at a time in the batter and coat the bread fully.

Gently twist the bread into a floral shape and place in the cupcake tray.  Repeat this process for each slice of bread.  Bake for 12-15 minutes at 375F or until the egg is completely cooked and French Toast cups are golden brown.  Remove from the oven and let cool.

Gently pop ’em out of the cups with the help of a knife or spoon.  Top with your favorite sweet or savory toppings.  Finish the sweet version by drizzling warm Maple Syrup over the toppings then serve.  Finish the savory by drizzling Extra Virgin Olive Oil over the toppings then serve.

Have fun and Bon Appetit!!!

As always I love to hear your feedback, so let me know how it goes!!