The siblings went to Las Vegas a few weeks ago and brought me back some French macarons and a hazelnut chocolate dessert from Jean Philippe Patisserie inside the Bellagio.

Chef Jean Philippe is a World Pastry Champion. I visited the Patisserie inside the Bellagio shortly after it was first opened. Inside there is a large chocolate fountain, beautifully crafted desserts, gelato and gourmet chocolate candy. Almost every inch of the bakery is filled with some kind of dessert. It’s a bit like a dessert heaven.

Birds Eye is launching a new line of products, Chef’s Favorites, which focuses on popular side dishes to accompany a home cooked meal. I recently got a chance to sample some Birds Eye Chef’s Favorites as part of the Foodbuzz Tastemaker program.

The frozen products are premade meals that are ready after a quick few minutes of heating/steaming in the microwave. I arrived home one day to find a box at my door with four bags from their new line: creamed spinach, primavera vegetable risotto, mushroom and green beans risotto and roasted red potatoes and green beans.

Hungry for dinner, I immediately started with the vegetable risotto.  You simply pop the frozen bag into the microwave, and let it cook for about 4 minutes. The food steams inside the bag. After waiting a minute for the bag to deflate and cool, you rip open the bag and remove the contents. Easy peasy.

I’m still glowing from my first piece, but here is my second piece for San Diego Magazine. This time for their Drink This section. Since I don’t do a lot of drinks on my blog, I hope you head over to read my post.