Name: Nick Fouquet aka Nicki Diamonds
Hometown: Palm Beach, Florida
Current Location: Venice Beach, California
Daily Uniform: My old boots, Levi’s denim, an Argentinian gaucho belt, white T-shirt, and a Westbrook Maker hat
Day Job: Founder of Westbrook Maker, Actor, Model and Sundance Kid
I have a few: Hats
In the kitchen, I swear by: Sea Salt
The taste I couldn’t live without: Bread and chocolate
Hidden Talents? Prank calls
I’m dying to go to: Bhutan and the 4th dimension
If I cook cook for anyone: I would cook a veggie burrito for Kassia Meador
The best thing(s) about California: The weather and beach babes
Traveling has taught me: Humility
My TOP 5 Meals:
1. Saumon a L’oseil at L’escapade St George de Didonne , France
2. The Conch Salad from Queen Conch in Harbor Island, Bahamas
3. Veal with Morrell Mushroom Sauce at Chez Jean Pier, Palm Beach, Florida
4. Anything on the menu at Wolf In Sheep’s Clothing, Venice Beach, California
5. My sister, Cielle’s, grilled polenta at our house, Villa Saint-Cloud, Royan, France
My Motto: “Non quo ascendant” To what great heights will I not arise.
Nick’s Quinoa Salad
Ingredients:
-Nickalena Salad (all organic)
-One Head of Romain Lettuce
-Cherry Tomatoes
-Quinoa of Choice
-Orange Bell Pepper
-Pine Nuts
-Crumbled Goat Cheese
-Avocado
-Cilantro and Parsley
Directions
Wash and chop lettuce, cherry tomatoes, bell pepper, cilantro and parsley. Dice up avocado and set aside. Prepare quinoa of choice as instructed. Once quinoa has cooled slightly, assemble lettuce, cherry tomatoes, bell pepper, cilantro and parsley in a large bowl and toss. Top with avocado, quinoa, pine nuts and crumbled goat cheese. Voila!
Sauce (to taste)
-Spoonful of dijon mustard
-Balsamic Vinegar
-Extra Virgin Olive Oil
-A little Honey
– A lot of Love
Whisk all ingredients together and toss in salad or serve on side.
