Making a beeline to the LeBus Bakery

I love LeBus Bakery to the point where I daydream daily about giant chocolate chip cookies and their second cousins, the Brownie Sisters.

The LeBus outlet store is located in King of Prussia, PA. I live only 2 miles from this Guilty Oasis and it's become a weekly excursion. To make matters even more enticing, the pastry and bread selections change daily. I love bakery surprises.

I know I am supposed to be embracing the low-carb consciousness. But this is not Seattle and my New Age mantra is enjoy a different baked good each week. I always believed that every memorable continental breakfast needs humongous Asiago bagel.

Goodies from the bakery can be enjoyed all day long. Stuck in traffic, now about a trio of mini-muffins that can gobbled down with little fanfare. Need a sweet and savory snack before lunch, how about a freshly baked Jalapeno blueberry bread topped with crunchies. I love a struesal topped loaf.

Planning a special dinner? There is always a wide variety of delicious fococcia's to choose from. Today's delicacy was an Artesan delight, smothered with smoked Mozzarella cheese, roasted garlic and fresh basil. Mercy, it was so delicious.

If you have not already done so, make a beeline to the LeBus bakery outlet to find your Guiltorious glee. It will be your happiest moment of the day.

Slaw, Slaw, Slaw....

How much do I love Cole Slaw? Before answering that revealing question, please consider the many residents of Slawville. Let's start with the ever-popular Broccoli slaw bursting with sliced apples. Wow, this is some flavorful veggie heaven and those loud crunches are legendary.

Then there's highly-acclaimed and always popular Pineapple Slaw. It's my personal favorite and the chard's of golden pineapple are delicious all year round Simply put, it's the most refreshing slaw ever.

But sometimes you neeed to go savory. When you are woofing down a rare roast beef sandwich, Bleu Cheese Slaw is the perfect compliment. This Southern Classic is a gamechanger.

The slaw dressing is the key and our's is second to none. We can go "lite" with a reduced-fat mayonaisse or we can ignore the calories counting.

Guess which way the guilty winds blow.

Fancy Food Show is coming in June and you are invited.

The Fancy Food Show is two months away and the Guilty Pleasures Club is already making plans for private tastings, recipe development and culinary networking. Everyone loves to discover a new Guilty Pleasure.

You can expect us to sample cheeses from Norway, Kobe Beef from Argentina and Chocolates from Switzerland. It's 3 grueling days of Guilty Pleasure Heaven. And you are invited. Anyone whyo would like to attend must contact us to by May 8, 2008 to obtain your passport to GuiltyTown.

My Guiltorious Life is very good and getting better.

Peering out my office is always a very special Guilty Pleasure. I get to gaze upon the stupendously fun Thin Mint and watch the hardest working woman in the hospitality business hold court. She is amazing on so many levels I have stopped counting.
Sharing my professional and private life with the Belle of the Ball is pretty sweet. Guilt's legendary life is very good and getting better.

King Pastrami wins again

March Madness has a secret snackage tournament attached to the hardwood, great gametime sandwiches. After a wild weekend of overstuffed platters, King Pastrami Rules………………..

Has there ever been a more perfect cured meat than pastrami? With a Rumanian spice that could capture any army of hungry soldiers with just its’ hypnotic aroma, hand-cut pastrami with is the King of hot sandwiches. Yes, a hot lean corned beef sandwich is a royal delicacy and in some well-mannered circles, a French dip Roast Beef sandwich is a Prince’s delight.

However, for me, nothing is more perfect than hand-cut pastrami with spicy creole mustard, Fontina cheese on fresh Russian pumpernickel rye bread from the famed Eagle Bakery in Trenton NJ. You can never call this worthy heir to the throne of Sandwichville "lean." It’s just not possible!!! One bite and you have been crowned.

Doomed to Marvel.

I am possessed. It's true. Maybe the Papal College has me on their High-Caloric Watch List or maybe somehow I have avoided their considerable scrutiny. It does not matter, as my Guilt as been long established and well-documented.


I am doomed. Doomed I tell you. Not in a damnation sort of way, but in a "what's wrong with having goat cheese on everything" fashion. Isn't extra creamy a good thing?

I cannot go an hour without daydreaming about some decadent red coconut curry sauce or pining for an overflowing plate of Banana's Foster with Herrell's Brown Butter Ice Cream. It might be the best ice cream on the planet.

My legendary life is one constant quest for the Guiltorious goods that make us marvel in the moment like a finely aged-liqueur and a chocolate souffle. With my new Brandy sniffer in hand, a well-worn leather chair makes the perfect perch to watch Villanova stumble and fall.

I am doomed to Marvel. Doomed I tell you.

Absinthe

The heavenly "Green Fairies", the drink of choice for such notables as Vincent Van Gogh, Henri de Toulouse-Lautrec, Oscar Wilde and Alfred Jarry as well as the beverage opposed by conservatives and prohibitionists until 2007 because of its association with the bohemian culture and its reputed psychoactive properties.

The lovers of "The Green Fairies" can date a version of Absinthe and its primary active ingredient back to 1550 BC. Although not popular until late 19th century this beverage of royalty and the arts community quickly became the rave of popular culture at the turn of the century.

This wonderful beverage has regained popularity and as of 2008 there are over 200 brands available. Provence Catering, in its drive to produce incredible beverages to match with foods begun match Absinthe with cocktail hour and dessert stations at its premium events. Absinthe is presented in a decorative glass over which an ornate silver spoon is placed that holds a sugar cube. Ice cold water is then dispensed from elegant glass and crystal fountains that dissolves the sugar cube & mixes with the Absinthe creating a lovely green hue. This green color coined the reputation of the "Green Fairies" or visions that occurred while drinking it.

One of the growing and most flavorful brands is produced here in Philadelphia from the Philadelphia Distilling Company. Philadelphia Distilling LLC is a premium spirits producer that creates Bluecoat American Dry Gin, Penn 1681 Rye Vodka & Vieux Carre' Absinthe.

So, take a walk on the wild side and see why Absinthe is growing in popularity. Let Provence Catering build Absinthe into your next event or pick up a bottle for yourself. I encourage you to try Vieux Carre' for its outstanding flavor and its local connection. I urge you to drink responsible and not find the same fate as a character in Emily Zola's novel when he wrote"Boche had known a joiner who had stripped stark naked in the rue Saint-Martin and did the polka-he was an Absinthe Drinker"

Philadelphia has gone Gratefully Guilty

OMG... A weekend with real sunshine, a fired-up grill and cheerful folk. Where am I?

It's been Aces back to back and the town has gone Guilty. The Change of Seasons celebration feels long overdue and Philadelphia has become self-indulgence central. Maybe it's the anticipation of watching the Phillies at The Bank or the thought of dining al Fresco without mittens.

As one of the Opulent Eight(more on this special status to come), I am a Guilty Provocator. With that VIP clout, I always have Primo seats to the party. If you have been looking for a reason to indulge, there's a bright light at the end of Winter's long tunnel.

With July's Further Show at The Mann calling, a change in the season is a definite reason to party. To borrow a line from one of my favorite Grateful Dead songs, Althea, "You know this space is getting hot."

I do not think I have ever seen the local landscape with more pent-up Guilty Dreams. If you have not already done so, open the door to Decadence this summer and welcome an old friend to a table filled with sweet temptation. That Sainted Savior is always at the top of my Guiltorious guest list.

Needing more and exploring uncharted Guilty waters

I am craving an unforgettable decadent adventure. I am not referring to the long-rumored, "Thin Mint's taking me to Bora Bora adventure," but rather a remarkable romp of enormous Epicurean interest. My Guilty Pleasure-seeking soul is restless and I long for some seasonally-adjusted salvation. Forgive me Rabbi M, I need more than I am getting at home.

Benjamin Franklin and Elana Bardot would understand.

The endless snow of 2010 has pushed me over the edge of reason and to fully recover, I need to experience first hand a mass invasion of culinary innovation. Two or three new treasures from the curry kitchens of Indonesia is just the beginning of my journey. I want my well-earned adventure to be global in scope and spiritual in nature. It's the Guilty Pleasure Creed.

After the longest winter on record, it's the perfect time to discover and then rave about a selection of new exotic foods and adult beverages from Provence Catering. One taste and my gourmet dining adventure is full bloom. There, before all that is personally pleasing, I am captivated by the aromatic wafting of unfamiliar spices and foreign fragrances. It's an unforgettable moment in time. Is there anything better than taking the time to slowly savor the incredible flavors of nature's bounty from the far corners of the world? Yeah Baby!

It's menu development time in our little Guilty corner of the world and we are preparing to set sail into uncharted waters. All aboard the PCSS Guilty Pleasure. It's a top scecret mission. Creativity is the word and incredible new foods are our mission. You must dive deep into recipe rancor. No life jackets or loose lips are allowed.

g'day from an Aussie

From one of our readers:

G’day there,

I believe I deserve to be part of the Guilty Pleasure Club.

I have travelled miles for the perfect milk shake, eaten cereal at 2am, driven 4 hours for my favourite Chinese food, have taken a 2 hour flight for the best coffee and bagel in the world and as for baklava, I’m an Aussie/Greek, of course I have a second fridge full of home made baklava. LOL

It seems one of my wines got a mention on Guilty Pleasures, The Innocent Viognier, bet you can’t guess what my Shiraz wine is called.

THE GUILTY of course. LOL

Where are you guys based?

My vineyard/winery is in Mildura, Australia, a small city in Outback Australia. To find Mildura you head 360 miles North of Melbourne, go past Mildura and you will find yourself in Outback Australia. I mentioned miles, because I’m assuming you are Americans.

Nice place America, I spend around 12 weeks a year working and playing over there.

Cheers

The Guilty Judge

George Shinas

Shinas Estate Winery

Web www.shinasestate.com

Thanks to George for sending in his guilty pleasures. George, we are based out of Jeffersonville, PA near Philadelphia. Of course you can be a part of the club, consider yourself a member!