Andrea Bricco

Los Angeles Magazine

Strawberry picking is right around the corner!

For the spring issue of Sweet Paul Magazine

One of my new favorite restaurants. The Hart and the Hunter
Shot for Los Angeles Magazine

Shot for the July Issue of Riviera Orange County

Shot for the July restaurant issue for Angeleno Magazine

Josef Centeno

Paul Lowe did a wonderful job putting together his current issue of Sweet Paul.
Check out my series included in this issue.

Food styling + recipes by Diana Perrin
Prop styling + illustrations by Alicia Buszczak

Renard’s Cheese Algoma Wisconsin

I grew up on cheese curds from Renard’s.
Every holiday, every household held an item or two from Renard’s Cheese, at least that was the case where I grew up.
During my last visit to Wisconsin my sister and I decided to visit the factory where this delicious cheese is made.
Often times we forget to explore our immediate areas, we venture off looking for the next unique location but don’t pay attention to what’s right in front of us.
I lived near this cheese shop for about 18 years of my life but never thought to see how those amazing, squeaky snacks were made or who made them.
The Renard family was happy to show us what they do best and that day we ate the freshest cheese curds possible. Yes, for breakfast.
If you’ve never had the pleasure of eating a cheese curd, don’t worry, you can change that right now.
Click here to order Renard’s award-winning curds.

Once a month Roberto Cortez‘s most recent masterpiece is revealed during his CR8 dinner.
Not a detail is left out. He even chooses specific music for each course.
He is a true artist with the kitchen, food and your palette being his canvas.
I found myself saying after every course, “No, this one is my favorite.”
CR8 is not just a meal, it’s a very unique dinning experience.
This month’s concept was textures and how we react to and feel about them.