Tag: Eat

What did you eat at "Beverly Hills 90210"? – Italian Cuisine

Brandon and Marianne - Class of Beverly Hills / Pilot Episode (@Instagram; https://www.instagram.com/p/BmZRloWniKl).


A dive into the past, in memory of Luke Perry / Dylan McKay, in the unforgettable TV series "Beverly Hills 90210", to find out what those young (rich) Americans ate and remember what we (young people) ate in the Nineties

For those who grew up in the nineties, West Beverly High was the beacon of popularity. Watching the girls and boys parading through those wide corridors guessing what they would wear and what they would taste made us somehow think we were like them. Or, at least, to try. Certain habits were enough, however, to make us feel terribly defective, there in the background to swallow the dust. In the very first episode of the series of Beverly Hills 90210, aired in 1990, we see, for example, Marianne Moore, one of the most desired ladies of the school, enjoy one sushi during the interval. Stuff that in Milan, in 2019, we would still find to say the least singular and that at the West Beverly High twenty-nine years ago was the norm. And at that time a bit 'all hoped to happen in Beverly Hills just to enjoy the classic Mega Burger from Peach It, the place where the protagonists of Beverly Hills 90210 made an appointment to discuss love, almost never taking the back school books.

Brandon and Marianne - Class of Beverly Hills / Pilot Episode (@Instagram; https://www.instagram.com/p/BmZRloWniKl).
Brandon and Marianne – Class of Beverly Hills / Pilot Episode (@Instagram; https://www.instagram.com/p/BmZRloWniKl).

Find yourself at Peach It

Nat's famous restaurant is actually inspired by the Apple Pan, discovered by the executive producer Charles Rosin, who discovered where the richest and most spoiled teenagers of the neighborhood found themselves for good food. Together with the Mega Burger, stuffed with two slices of meat, American and Swiss cheese, tomatoes, lettuce and Bermuda onions, another classic of Peach It was the ice cream cups. Above all the Mint Chocolate Marsmallow that was the dish that Woman he ordered whenever he felt sad and embittered. Virtually always. In the menu there were also the fries and i classic burgers with bacon, cheese and avocado. To tickle the appetite of the beautiful Dylan McKay, the late Luke Perry disappeared at the age of 52 for a stroke only a few days ago, but they were the Cheeseburger, better if ordered from the hotel suite where his father lived. In one of the most iconic scenes of the first season we find, in fact, Dylan who, to hit Brandon and other friends, picks up the phone and orders junk food for everyone, so Dad pays. In real life, however, Perry admitted that shortly after Rachel Sharp divorced, she often prepared their favorite dish for their children, Jack and Sophie: lasagna. Failing, so, the myth of all-frozen single dad and pizza at home.

In the TV series and in real life

If in the series we also remember a famous pajama party with the girls awake until late to gossip between a Diet Coke and a game of chips, it is certainly curious to think that Tori Spelling, Woman in the series, has admitted to having fed her five children with junk food because he was the only one who could afford to buy. Flavors certainly not healthier belong to the actress Shannen Doherty, that is Brenda, who has repeatedly admitted that his favorite dish is his mother's cutlet. The blonde Jennie Garth, on the other hand, is more attentive to the line Kelly. In your pantry you would not find anything boxed or canned. Jennie is keen to personally cook all the dishes she prepares for the family, even if the temptations are certainly not lacking. Like white chocolate, on which Garth joked that he did not break his rules as wrapped in foil, or his latest obsession: the banana cupcake with honey and cashews. Certainly in Beverly Hills 90210 a little of everything was eaten and where there was no help, the metabolism came to the rescue.

Luke Perry in Dylan McKay, Beverly Hills 90210 (@Instagram; https://www.instagram.com/p/BupLDtUD0fu/).
Luke Perry in Dylan McKay, "Beverly Hills 90210" (@Instagram; https://www.instagram.com/p/BupLDtUD0fu/).

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eat healthy and tasty if you work from home – Italian Cuisine

eat healthy and tasty if you work from home


Colorful and healthy dishes, which you can prepare at the last or to be frozen so as to have them ready: let's find out what a freelance lunch is like

It happens to anyone work from home: the temptation to grab anything from the fridge and swallow it in front of the computer is so great. Time seems always to be a little, call and delivery times do not coincide with their own, it is difficult to separate personal life from work. However, to find the right energy and take care of yourself, the freelance he must carefully take care of the lunch, perhaps arranging himself for prepare it in advance. Here are some tips.

Plan all the meals of the week

Go to the supermarket with already the list of everything you could prepare during the week is ideal for buying only what you need and can anticipate some preparations, such as soups or unique dishes. Make a mirror of the menu of the week, so you will not find yourself at the last to open the fridge and get snacks and unhealthy ingredients.

Sandwiches and wraps

There are many workers who complain about eating only sandwiches. But not going to the bar every day you do not have this risk. That's why once or twice a week you can insert one in your freelance lunch greedy sandwich or one stuffed piadina – maybe for that day that you know will be particularly challenging – or a toast or, if you want something different, a avocado toast. Always remember to accompany the sandwiches with a 'salad, green, mixed or tomatoes, so as to take the right dose of vitamins.

The soups and the unique dishes

Prepare a pot of minestrone or a boule of spelled you hate quinoa with vegetables and cheese cubes, for example, is convenient because both preparations are kept in the refrigerator for several days, or even better, in the freezer, in the case of soups, and just defrost them at meal time.

salads

Not the usual ones salads: even the eye in fact wants its part and a colorful meal, greedy and light makes you work again with more energy. Choose a protein, like meat or fish, that you cook quickly. So you just need to grill, for example, fillets of sea bream or chicken breasts and add them to a mix of fresh vegetables.

The extra advice: get away!

Maybe in a few days you will not be able to get it a full hour of lunch breakbut sitting at the computer all day is not good for mood or health. Stop at least half an hour, rather read a book or watch a TV series and savor your meal calmly.

What to eat at the Torre restaurant of the Prada Foundation in Milan – Italian Cuisine


The new restaurant of the Prada Foundation is already a success. Design furniture, unpublished views of the city, panoramic terrace, and a novelty: a "permanent collection" with a menu of Italian cuisine and "temporary exhibitions" of young chefs under 30 from all over the world, for an ethical and sustainable cuisine. Prices? Pop.

The Prada Foundation is one of the last things that happened in Milan to be proud of, has given life to an entire suburban district and since 2015 has continued to be loved by lovers of good food. After the Light bar designed by Wes Anderson, it opened in May 2018 at the Prada Foundation's Milan office Torre restaurant, on the sixth and seventh floors of the new Foundation building.
It's not just a restaurant in a museum, there are so many. The concept of the new Torre restaurant is in line with the project of the entire Foundation and its layout: one permanent collection dynamic, which is flanked by the temporary exhibitions of emerging artists. The restaurant is exactly that, and a contemporary Italian cuisine adds to the experience of the temporary restaurant, thanks to the stay of chefs under 30.

The Light bar

On the ground floor the Luce bar is a small design jewel. Designed by director Wes Anderson (that of I Tenenbaun), the Bar Luce recreates the atmosphere of a typical old Milan coffee. All pink and blue, the furniture, the furniture of the ant, the floor, the veneered wood of the walls recalls our past and the aesthetics of Italy in the Fifties and Sixties. Instagram friendly, it even has popular prices to be in Milan (coffee at € 1.10, sandwiches € 5.50 and cocktails at € 10.00). The brioche are the best ones in the historic Marchesi di Milano pastry shop, which has been part of the Prada Group for some years.

Tower

Inaugurated in April 2018, the Tower is the last piece of the Fodazione. High 60 meters and made of white concrete, it houses six exhibition levels for the "Atlas" project, born from a dialogue between Miuccia Prada and Germano Celant. It brings together works from the Prada Collection created between 1960 and 2016 by artists such as Carla Accardi and Jeff Koons, Walter De Maria, Mona Hatoum and Edward Kienholz and Nancy Reddin Kienholz, Michael Heizer and Pino Pascali, William N. Copley and Damien Hirst, John Baldessari and Carsten Höller.

The Torre restaurant

On the sixth and seventh floors of the new Foundation building, in May 2018 the Torre restaurant was inaugurated, combining works of art, design furnishings, an incredible view of the city and a virtuous project of ethical and sustainable cuisine. The Torre restaurant's gastronomic proposal includes a authentically Italian menu inspired by the best regional traditions, while desserts range from the great pastry classics. But guests of the restaurant for two weeks there will be gods young chefs under 30 coming from the whole world and involved thanks to the support of CARE 's – The Ethical Chef Days, the project conceived by Norbert Niederkofler and Paolo Ferretti, to become a place for comparison with international cuisines. During their stay, in fact, the young chefs will propose dishes typical of their country of origin, according to the principles of an ethical and sustainable cuisine, care of the territory and protection of the environment, knowledge and gastronomic awareness and ethics.
From March to November five "Under 30" chefs will be invited to propose, for a period of two weeks each, a four-course menu, inspired by the gastronomic identity of their country of origin. Aldo Yaranga (1989) of La Niña restaurant in Miraflores (Peru) will be the first young chef in the Torre restaurant from 8 to 24 March 2019. Pedro Miguel Schiaffino's student, in his dishes Aldo Yaranga translates his passion for Peruvian tradition .

Browse the gallery

The hall and the bar

The hall is located at sixth floor and is divided into two areas, the bar and the restaurant, which offer an unprecedented view of the city of Milan. At the bar you can have a cocktail and a light dinner in front of a fireplace and two works by Lucio Fontana. The restaurant is placed on three levels slightly offset from each other with exposed paintings by William N. Copley, Jeff Koons, Goshka Macuga and John Wesley. The last level features original furnishings from the "Four Seasons Restaurant" in New York designed by Philip Johnson in 1958 and the walls feature artist's dishes created for the restaurant by contemporary artists. There outdoor terrace It is divided into a bistro-style restaurant area and a bar area. Finally, on the seventh floor there is chef's table, an exclusive and reserved space with a glass wall overlooking the kitchens and a private terrace.

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