Make the Appetizer from Jessica Biel’s Birthday with Justin Timberlake

03/06/2014 at 03:07 PM ET

Justin Timberlake and Jessica Biel's Birthday Dinner
Simon Hare. Inset:Kevin Mazur/Getty

We already know that Jessica Biel spent her 32nd birthday having an intimate, low-key dinner at The Forge restaurant in Miami with husband Justin Timberlakewho’s currently there on tour.

We love a celebrity sighting as much as anyone, but what really we wanted to know was, how was the food?

Very good, it turns out. The couple, along with Timberlake’s parents, tasted highlights from chef Christopher Lee’s recently revamped menu, such as a roasted beet stack with citrus dressing, crispy cauliflower and pomegranate lamb spare ribs.

Owner Shareef Malnik did a full renovation a few years ago to make the space lighter and brighter while keeping some of the classic elements. The wine cellar where the Biel-Timberlake party dined is a perfect example: It’s got clubby wood paneling and an artful display of wine bottles in a brick fireplace, but also glam accents like sleek midcentury-style chairs and chandeliers. Wonder if Biel got any design inspiration for her own upcoming restaurant opening?

We asked Lee to give us the recipe for his beet stack, an elegant dish that would be an ideal starter at a small dinner party. For the prettiest presentation, choose beets in at least two different colors. The chef garnishes the dish with fennel pollen, an intensely aromatic (and pricey) spice that’s hand-harvested directly from the plant, but you can substitute fennel seed if it’s easier to find. And if you don’t own a pastry bag, it’s easy to make one from a gallon-size freezer bag with a small hole cut from one corner.

According to sources, Timberlake did serenade his wife with a rendition of “Happy Birthday” before they cut into an Italian wedding cake, which is not on the menu but is her favorite, so Lee made one especially for her. Turns out there are even more perks to being Jessica Biel than we already thought.

Beet Stack
Serves 4

3 large red beets
3 large golden beets
Olive oil, to taste
salt and pepper, to taste
8 oz. goat cheese, whipped and placed into a pastry bag
1 avocado, sliced into crescents

1. Preheat oven to 425F.

2. Place the beets in a single layer in a baking dish. Rub the skins with olive oil so they are fully coated, then season with salt and pepper. Roast for 1 hour, or until they are tender and easily pierced  with a fork.

3. Remove beets from oven and peel immediately. Set aside to cool.

4. Slice beets into quarter-inch rounds.

5. Place one beet slice down and pipe goat cheese on top. Place two avocado crescents on top of goat cheese and add another beet slice in an alternating color. Repeat two more times so you have a stack of beets, avocado slices and goat cheese that’s six layers high. Repeat for other servings.

6. Garnish with a drizzle of citrus dressing (recipe below) and a pinch of fennel pollen before serving.

Citrus Dressing
Makes about 2 cups

½ cup orange juice
1 tbsp. lemon juice
1 tbsp. lime juice
2 tsp. sugar
1 cup extra-virgin olive oil
1 shallot, minced
2 tbsp. chopped fresh parsley
salt and pepper (to taste)

Place ingredients in a metal bowl and whisk vigorously until fully combined.

—Lexi Dwyer

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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