The Food and I

Top 10 tips on How to get a job at Hatfield’s

2009-12-26T20:42:00.000-08:00

On the Twitter website, @twohatfields tweeted several tips on how to get a job at Hatfield's. They have been gathered together and are now in one convenient list. These tips can also be applied to other places besides Hatfield's. Enjoy!

Top 10 tips on How to get a job at Hatfield’s

#10- "One Page Resumes"! Am I the only one who paid attention that day in 8th grade? I know you’re proud of your achievements-but edit please!

#9 When the ad says "NO ATTACHMENTS," don't send a blank e-mail with your resume attached.You failed the first test! And yes I deleted!

#8 "Keep it Short" Kitchen resumes should be exclusively about "Applicable Experience." I drove a tow truck in high school -- not on my resume.

#7 Watch out for "over-experience"; it can be worse than too little. If you’re taking a step back to line cook, play down management positions.

#6 No "Reverse Chronological" resumes! Nothing is worse than a resume with most recent experience on the bottom. This is 8th grade stuff!

#5 "Formality"-- I’m still impressed with a well-dressed person handing me their resume. Not so with the frequency I am called "man" by applicants.

#4 "Do Your Homework"-- Know who you are applying to and why you want to work for them. I won’t hire people who just want "a job.“ Be passionate!

#3 Don't be dead set on a position. Cooks often think they want one, and another is beneath them. It comes off like you don't want to learn.

#2 Don't bash your former employers to me in your interview. It only results in you looking bad. Plus, they are probably friends of mine.

#1 Be prepared for the hard questions. I won’t let short stints at other jobs slide by. Understand your resume’s weaknesses and answer strong.

Hatfield's

2009-08-29T12:38:00.000-07:00

Back around mid-June 2006, I was driving by Beverly Blvd., and I noticed that the location where Hatfield’s is located looked busy. Oh, they must have opened by now. I need to try that place ... In fact, the restaurant opened about two weeks earlier.

Quinn & Karen Hatfield decided to move from San Francisco, where they were working at Cortez Restaurant, down to Los Angeles, where Karen grew up. The restaurant is pretty small, 40 seats, not 400. That’s by design. Most of the tables are for two covers than for four.

When I had dinner at Hatfield’s for the first time, the servers were fine & knowledgeable when I was asking questions & inviting recommendations. Karen Hatfield, hostess/pastry chef, was quite helpful in the dessert selections, obviously. I sensed an intimacy and a familiarity with a small restaurant, without compromising on professionalism. Even after a couple of months later when I was dining at Hatfield’s with a friend, I felt like I've stumbled upon this wonderfully well-kept secret, which I don't mind. Delicious food, professional & personable staff, a small & very relaxing place where you can have a real conversation. As a result, Hatfield’s became one of my regular go-to restaurants in LA. I made it a point to visit the place and see what changes Quinn made in the menu or what new dessert Karen created. When one of my friends come into Los Angeles, I recommend Hatfield’s as one place to try, especially for Karen’s desserts.

Here are some courses from one of the chef’s tasting menu:

Over the past three years at Hatfield’s, a few things have changed. Repairs & renovations on the building. Constant changes to the menu. Karen’s hair is not blonde lately, and Quinn’s hair is not around lately (last time I checked). But the biggest change of all: Hatfield’s closed its doors at the original Beverly Blvd. location on Sat. 8 Aug. 2009.

This is not the end of Hatfield’s Restaurant permanently, due to the realities of this economy. As Quinn might describe it, this is the end of stage 1 of a long culinary “Tour de France.” Rather, Hatfield’s is moving to its new location on Melrose Ave., former site of Red Pearl Kitchen, Meson G & Citrus. Their new neighbors across the street will be Osteria Mozza, Pizzeria Mozza & Mozza 2Go. Several blocks east on Melrose is Providence Restaurant. And a couple blocks away on Highland, north of Melrose, is Susan Feniger’s Street.

They hope to open later in the fall of 2009. I wish them well. Los Angeles bureaucracy can be notorious.

Hatfield’s

original location (ended 8 Aug. 2009)

7458 Beverly Blvd.

Los Angeles, CA 90036

new location (starting in the fall of 2009)

6703 Melrose Ave.

Los Angeles, CA 90038

(323) 935-2977

http://www.hatfieldsrestaurant.com

@twohatfields (Twitter)

Providence

2009-07-31T19:54:00.000-07:00

It all started on a Thursday night back in April 2006 inside a building on the northwest corner of Melrose Avenue and Cole Avenue, across the street from a twenty-four hour car wash in Los Angeles, California.

I read the review in the Los Angeles Times and I heard many great things about chef Michael Cimarusti, since he left Water Grill, the seafood restaurant located in downtown Los Angeles, to start this highly-anticipated restaurant at the original location of chef Joachim Splichal’s Patina.

Once I entered and got settled down at my table, I ordered the nine-course tasting menu. Yes, the courses kept coming, right through the cheese course and the dessert courses. After the meal, I got a tour of the kitchen and was introduced to Michael Cimarusti. I remember him saying to me,

“We’ve been waiting for you.”

As a member of one of the food discussion websites (eGullet), I made comments about wanting to eat at Providence. Apparently, those posts were noticed. And that four-hour dinner was amazing.

From that evening on, for the past three-plus years, I continue to dine at Providence, to the point that I would be considered a regular. To illustrate that point, I recall having dinner one night at the bar, which I usually do once every two weeks or so. I decided to have the halibut. A few minutes later, chef Michael walks out of the kitchen into the bar area, stands right in front of me and says, “Halibut? You’re not having halibut! You’re having bouillabaisse!,” and then storms back into the kitchen. I was chatting and joking with the bartender how it doesn’t matter now what I order, the chef will probably overrule me. By the way, the bouillabaisse that I had was a new addition on the menu and it was excellent.

Along with Michael, I’ve gotten to know the Providence staff, including maitre d’ Donato Poto, pastry chef Adrian Vasquez, sommelier Drew Langley, mixologist Zahra Bates, and other staff members like Martin, Bobby, Hwang, Randy, Matthew, Krisi, Diane, Ray, Armando, Sam, and Tristan, as well as many Providence alumni, like Paul, Vincenzo, Yu Min, Jared, Nadav, and Peter, among others. And of course, a few culinary notables ...

What else is there to say? Providence is my favorite restaurant in Los Angeles.

Providence
5955 Melrose Ave.
Los Angeles, CA 90038
(323) 460-4170
http://www.providenceLA.com

Palate, Food and Wine

2009-06-14T13:23:00.000-07:00

It's been over a year since Palate, Food & Wine first opened its doors in Glendale on 16 May 2008, and I'm finally writing a post about it on my foodblog. One would think that I'm keeping this place a secret. Mind you, I have been telling my friends about Palate, and that they need to come over to Glendale and try this restaurant. As LA Times food critic S. Irene Virbila wrote in her review of Palate, "Glendale has just become a destination."

Scenes of the restaurant and kitchen out front

Palate can be described as a restaurant with a wine merchant in the back. It can also be described as a wine merchant with a restaurant in the front. Octavio Becerra is the head chef/owner/principal of this establishment, located on the ground floor of the seven-story Bekins Depot building (circa 1928). The other floors are used as a wine-storage vault.

Scenes of the wine merchant (with wine bar) in the back

The menu is market-driven, whatever is fresh and seasonal at the farmer's market. The dishes constantly change, even though a few items are regularly on the menu.

bread with house-made butter, pickled vegetables, potted pork

squash blossoms, halibut, scallops

cheese plate, Valrhona chocolate pudding

What else can I tell you about Palate? They're now open on Sundays. I've already eaten there for their Thanksgiving dinner and their New Year's Eve dinner. And I can walk to and from the restaurant in about 15-20 minutes (you read correctly). Palate is my new favorite neighborhood restaurant, and as a result, Glendale has become a destination!

Palate, Food & Wine
933 South Brand Blvd.
Glendale, CA 91204
(818) 662-9463
http://www.palatefoodwine.com/

A few good restaurants

2009-06-04T19:14:00.000-07:00

I keep telling my friends to come to Los Angeles, and eventually, I'll say,

"Los Angeles does have a few good restaurants!"

Well, here's a few good restaurants for you, in the form of a map, made possible by Google:

View Los Angeles area Restaurants in a larger map

Go ahead and check out the map. I'll keep updating the map from time to time.

Church and State Bistro

2009-05-30T20:22:00.000-07:00

Here are a few photos from a place serving traditional French bistro cuisine ... in downtown Los Angeles!

Scenes from the bar (le comptoir)

Bottles of wine, Cheese board and dessert board

Table setting, Roasted bone marrow, Salade frisee au lardon

Roasted chicken, Echire butter (the best butter in the world, IMO)

A bottle of wine, A view from the outside, Chef Walter Manzke

Church and State
1850 Industrial Street
Los Angeles, CA 90021
(213) 405-1434
http://www.churchandstatebistro.com/

Paris in November

2009-05-16T16:28:00.000-07:00

Allons enfants de la Cuisine. Le jour de gloire est arrivé ....

Well, not yet.

In November, I’m finally going to Paris! Actually, back in 1985, I was in Paris for four hours on my way to Brussels, but that doesn’t really count.

I’ll be in Paris for five nights, starting on Thursday night. In terms of eating, that would be about five dinners, five breakfasts, four morning snacks, four lunches, four afternoon snacks, four apertifs, and perhaps five midnight snacks. I’ll be traveling by myself. I just made a hotel reservation in the 7th arrondisement, close to Le Violon d’Ingres, La Fontaine de Mars and Au Bon Accueil. I could go visit such places as the Eiffel Tower, the Arc de Triomphe and the Louvre, but on this vacation, I want to eat my way through Paris.

So far, I’ve told a few people about my vacation, and the suggestions have already started coming in. Trying to sort out all these recommendations can be a nice problem, I suppose. Mind you, I want to come up with an overall approach to Paris. Do I only dine at Michelin-starred restaurants? As a solo diner, how hard is it to make reservations at these high-end restaurants? I want to try some of the neighborhood bistros (bistrots). I also want to leave some room to discover places on my own, namely a spontaneous culinary tour to discover things. And I wouldn’t mind eating with a few Francophile foodies while I’m in Paris.

So far, here is my list of restaurants I want to dine at (subject to change): Arpege ; Astrance ; L’Atelier de Joel Robuchon ; Le Bristol ; Chez L’Ami Jean ; Le Comptoir de Relais Saint Germain ; L’Espadon ; Guy Savoy ; Le Meurice ; Pierre Gagnaire ; Le Violon d’Ingres

At this point in my vacation planning, I’m going to try and make reservations at three-star Michelin restaurants for lunch and eat at the various cafes and bistros near where I’m staying in the 7th for dinner, as well as snacking my way through the boulangeries, patisseries, fromageries, etc. I was told that I should have a back-up plan just in case my first choice is overly busy or closed.

In preparation for my trip, I’ve created a few Google maps:

Les restaurants (***) de Paris 2009

Les restaurants (**) de Paris 2009

Les restaurants (*) de Paris 2009

Les saveurs de Paris 2009

Although my Parisian vacation is six months away, any help would be appreciated.

Manresa

2009-05-16T14:50:00.000-07:00

The final dinner of my November 2008 vacation was at Manresa in Los Gatos. Chef David Kinch gave me a copy of my dinner menu. It was definitely the best meal of this vacation!

The Autumn Garden

Manresa Restaurant

November 10^th, 2008

Petit fours “red pepper-black olive”

Garden beignets

Parmesan churros, anchovy

Pumpkin veloute ‘blue hubbard,” nasturtium ice cream

Arpege farm egg

Foie gras soup, oyster and apple

Japanese sea bream, sashimi style, exotic citrus

Mar y muntanya: root vegetables in wood ash, caviar from Iran

Spot prawns and yuba, heritage chestnuts with kohlrabi

Into the vegetable garden...

A risotto without rice, big fin squid

Autumn tidal pool

Squab, garden carrots with farro, meyer lemon preserve

Beef short ribs cardoons with bread crusts and chanterelles

[The wines of the evening]

[Tea service]

Crepe croustillant, persimmon and bourbon cranberry

Spice cake and coconut caramel, ginger-port pears

Chocolate-banana crème with huckleberries, burnt cinnamon

Petit fours “strawberry-chocolate”

Manresa Restaurant

320 Village Lane

Los Gatos, CA 95030

(408) 354-4330

http://www.manresarestaurant.com

Fook Yuen

2009-04-13T19:04:00.001-07:00

On Sunday morning, I ate Chinese dim sum over in Millbrae, several blocks away from Zen Peninsula.

Jellyfish & seaweed salad, Pork dumpling

Fried taro root & Chinese broccoli, Steamed spareribs with black bean sauce, Shrimp on green bell pepper

Shrimp dumpling, Egg custard

Although Fook Yuen wasn't bad, overall Zen Peninsula's dim sum was better.

Fook Yuen
195 El Camino Real
Millbrae, CA 94030
(650) 692-8600

Coi

2009-03-14T08:15:00.001-07:00

Half the fun was trying to find this place. Located on Broadway, a few blocks east of Columbus, Coi restaurant is a two-star Michelin 2008 restaurant that was highly recommended to me by one of my chef/friends. Street construction equipment was in front of the restaurant. Valet service was provided by a man dressed like he came from the 'hood. I was fine, the car was fine, and the dinner was very fine.

I waited in the lounge and had one of their liquid creations.

I entered into the small dining room with thirty covers. I decided to have their tasting menu. Unfortunately, I don't remember all the details of my dinner courses. Please enjoy the pictures anyways.

After the savory portion of my tasting menu came the desserts.

The dinner was truly worthy of a two-star Michelin restaurant. Whatever concerns I may have had about finding the restaurant, the street construction hassles and the valet service (which was fine), they all disappeared and had no effect on my dining experience at Coi. Definitely go have dinner at Coi, it's worth it!

Coi
373 Broadway
San Francisco, CA 94133
(415) 393-9000

http://www.coirestaurant.com/

Ferry Building

2009-01-27T20:47:00.000-08:00

Walking around the Ferry Building on a Saturday morning is one of the best culinary experiences in San Francisco. That's when the Farmer's Market takes place. People buy their produce and other food items. Inside the building itself are many retail stores and restaurants. Cheeses, breads, pastries, ice creams, salumi, teas, etc. You name it, it's probably there in the Ferry Building.

Wait a minute! I forgot Scharffen Berger Chocolate ...

Here are a couple of places where I bought some food. Frog Hollow Farm had some morning pastries fresh out of the oven, that I couldn't resist. Across from that place, I bought some prepared food for my lunch. I suppose that by looking at the bag, some can tell where I got these items. I'll tell you later.

My lunch consisted of a gratin with truffles, pork tenderloin slices, a tart with pluot & frangipane (I think), and a savory kugelhopf. Include the view from the first picture and some jazz clarinet music from one of the old-time street musicians wearing a suit and you got yourself a wonderful dining experience.

Here's where I bought my lunch.

Boulettes Larder was recommended to me by a friend. It's not a restaurant, actually. It's a kitchen where they cook and bake all the food items for customers who want to buy some things to take away and eat at home or wherever.

Ferry Building Marketplace
One Ferry Building
San Francisco, California 94111
(415) 983-8000

http://www.ferrybuildingmarketplace.com/

Dining in "The City" on a Friday

2009-01-26T19:50:00.000-08:00

On Friday back in Nov. 2008, I took BART into "The City", San Francisco, and walked to Tartine for a little breakfast.

Tartine Bakery
600 Guerrero St. (18th St.)
San Francisco, CA 94110
415.487.2600

http://www.tartinebakery.com

For lunch, I ate at Zuni Cafe, upstairs. Here are a few photos of the place:

The salad was fine, the pork chop was very delicious, and the apple galette was underwhelming.

Zuni Cafe
1658 Market St. (between Franklin and Gough)
San Francisco, CA 94102
415.552.2522

http://www.zunicafe.com/

Dinner was in The Dining Room at the Ritz-Carlton, San Francisco. Below are two outside pictures, due to the restaurant's no-photography policy:

I had the Salt & Pepper tasting menu:

JAPANESE DEEP OCEAN SALT & WASABI

kindai tuna sashimi, miso gelée, ponzu gelée

YOUNG GINGER SALT & RED SZECHUAN PEPPER

abalone, mango, hearts of palm, cilantro purée

VANILLA SALT & TELLICHERRY PEPPERCORN

foie gras medallion, pickled cherries, pineapple jus

ANISE HYSSOP SEA SALT & ALEPEPO PEPPER

maine lobster, pork belly, heirloom tomatoes, basil oil

LEMON VERBENA SALT & TASMANIAN PEPPERCORN

poussin, stone fruit salad, sweet and sour

BOLIVIAN ROCK SALT & GREEN PEPPERCORN

beef ribeye, english pea purée, green beans, assorted mushrooms

MELON SEA SALT AND WHITE MUNTOCK PEPPERCORN

strawberry sorbet, melon seltzer

SOY SALT & PINK PEPPERCORN

white chocolate pavé, fresh raspberries, milk chocolate cream, coconut foam

The dinner was fine. During the middle of the meal, however, I asked if something could be done regarding the sounds coming from the bar. The group that was in the bar could be heard quite well from where I was sitting. The manager made the arrangements at a convenient break during the tasting menu. I was able to enjoy my dinner afterwords.

The Dining Room at The Ritz-Carlton
600 Stockton St.
San Francisco, CA 94108
415.773.6168

http://www.ritzcarltondiningroom.com/home.html

Monterey, Millbrae & San Fran .... Cisco

2008-12-29T19:31:00.000-08:00

Continuing on my Nov. vacation from Monterey, the pastry chef from L'Auberge Carmel recommended this bakery as I head up north to the Bay Area:

Parker-Lusseau Pastries
731 Munras Ave.
Monterey, CA 93940
(831) 643-6300

http://www.parker-lusseaupastries.com

Once I arrived to my hotel near the San Francisco Airport, I decided to have some dim sum at Zen Peninsula.

There were no carts strolling by. I had to order from a list. I only chose a few things, since I had early dinner reservations at 5:30 p.m.

The jellyfish & seaweed salad tasted really good, nice balanced flavor. Overall, my lunch was pretty good. I would go back. If you want to see what I ordered, here's the list:

Don't ask me to translate. I don't read Chinese.

Zen Peninsula
1180 El Camino Real
Millbrae, CA 94030
(650) 616-9388

http://www.zenpeninsula.com/

For dinner, I went to Quince Restaurant. I ordered the tasting menu. Unfortunately, I don't remember what I ate exactly, I didn't ask for a copy of the menu and I was informed of Quince's policy of no photography of the cuisine. Mind you, here are the pictures I was able to take that evening.

The meal was wonderful. The pasta dish was what I remembered most, very delicious. Afterwards, I expressed to the host my appreciation of the tasting menu, as well as my condolences of Quince's current absence of its Michelin star. The host mentioned that it was more of a suspension until the Michelin inspectors can dine at Quince's new location later in 2009 near the Financial District. Nevertheless, I will look forward to dining there as well.

Quince
1701 Octavia
San Francisco, CA 94109
(415) 775-8500

http://www.quincerestaurant.com

Urasawa

2008-12-02T19:07:00.000-08:00

I've heard about this restaurant called Urasawa for a long while. The whole place seats about ten people, thirteen tops. Dinner by reservation only. No website. $300 per person, food only. One restaurant owner told me Urasawa should be a three-star Michelin restaurant.

I made a dinner reservation for that evening and I went. I drove over to Beverly Hills to a valet parking garage. Once I got out of my car, I take the elevator to the second floor, where Urasawa is located. From there, I walk down a hallway until I see ...

... the entrance of the restaurant, I suppose. It looked bare and simple, definitely not over-the-top. Then, the door opens by this female Japanese server/attendant. I think I was the first one to arrive that evening. Around the same time, maybe before, a young Korean couple enters. There will be another couple arriving about one hour later. Five customers, one chef, two assistants, and one server/attendant. And that was it!

Chef Hiro Urasawa is a quiet man with a slight sense of humor. After initial introductions, I asked if I could take pictures. "Yes, that will be five dollars," he replied with a wink in his eyes. This is going to be a wonderful experience.

Hiro-san's domain and my place setting

Even though I did take pictures, I didn't take any notes. So, enjoy the pictures!

This is a magical sushi platter.

Every so often, a piece of sushi made by Hiro-san appears on this platter.
It needs to be eaten within ten seconds.
At this point, I stopped taking pictures.

Uni & Mushrooms

These were a couple of the many different kinds of sushi that appeared on that magical sushi platter. One of the highlights of my Urasawa dining experience was Hiro-san's lesson on eating sushi with my fingers, no chopsticks.
If you want to know, get over to Urasawa and experience this place yourself!

Desserts

green tea, barley tea and the end of a wonderful meal

Hiro-san

Urasawa
218 N. Rodeo Drive
Beverly Hills, CA 90210
(310) 247-8939

L'Auberge Carmel

2008-11-11T18:00:00.000-08:00

I began my culinary vacation Wednesday night with dinner at a restaurant named L'Auberge Carmel.

The restaurant is part of a hotel that started back in 1929. The dining room is quite small and intimate, with about 10 tables. I was sitting beneath the lighting next to the painting on the left.

Table Setting

I chose chef Christophe Grosjean's tasting menu with a request: a separate dessert tasting menu by pastry chef Ron Mendoza (formerly of Sona and French Laundry). Even though I met Ron previously, I never tasted his pastry creations. Here is my opportunity.

Gougeres ; Endives & Radishes with Olive Tapenade ; Bread Service

Amuse Bouche ; Cucumber & Sea Urchin

The presentation of the sea urchin is very eye-appealing, ehh?

Little Gem & Red Abalone ; Truffle & Eggs

One can't get enough of that delicious abalone with the beautiful chanterelles.
And the truffle & eggs course! With the wine pairing, that was my favorite dish of the evening.

Butternut Squash & Duck ; Carrots & Natural Beef

You can't go wrong with adding a piece of sauteed foie gras to the duck (or was it squab?).
The beef with oxtail and bone marrow foam ended the savory chapter of the dinner very well.

Wines served ... by the glass, mind you

Cheese Course (Bleu de Bocage, Tomme Brulee, Fourme d'Ambert (Roquefort), Epoisse) ;
Tea Service (Fresh Mint)

The selected cheeses were quite familiar to me. Nevertheless, they were very good to this rat.
Not among the tea selections in the box, the mention of fresh mint really appealed to me that evening.

Coconut & Passion Fruit ; Apples & Caramel ; Milk Chocolate & Shiso Sorbet

The acidity from the added lemongrass soy and the passion fruit counteracted the sweetness of the coconut.

The apples & caramel dessert was my favorite. Definitely appropriate for the autumn season.

Using milk chocolate instead of dark is fine. I'll try not to be aristocratic about it. And the shiso sorbet is a nice change from the ubiquitous yuzu.

Persimmon & Chocolate ; Mignardises

Warm chocolate mousse with cardamom ice cream and persimmon makes a fitting conclusion to this wonderful tasting menu.

I got to meet chef Christophe Grosjean and pastry chef Ron Mendoza. I toured the kitchen which looked similiar to one from another restaurant I frequent. The meal was wonderfully delicious. The desserts, overall, were quite good. They had variety while reflecting the proper seasonality. The decor was small and intimate. I was treated very well. Admittedly, I was pondering whether L'Auberge Carmel would get a Michelin star in the near future. Regardless, I wouldn't mind coming back and dining at this restaurant again.

L’Auberge Carmel

Monte Verde at Seventh

Carmel-by-the-Sea, CA 93921

(831) 624-8578

http://www.laubergecarmel.com

Vegas Uncork’d: Dinner Gala

2008-10-04T11:27:00.000-07:00

While the guests were registering their presence, getting their assigned table and mingling about, drinks and hors-d’oeuvres were being served.

Local food critic (and lawyer) John Curtas emceed the event.

I was assigned a number to one of the dining tables at the gala.

Before each course was served, the chef gave a cooking demonstration of the dish, which kept the interest level high.

hot & cold blue fin toro, yuzu “au poivre”, asian greens

2007 pazo san mauro albarino, rias baixas, spain

michael mina

alaskan king crab, morel velouté, sweet peas spuma, spring pea tendrils

2005 selbach oster riesling kabinett, mosel, germany

todd english

roasted côtelette of quail, ragoût of green lentils du puy, lavender mustard, aged balsamic vinegar

2004 finca monasterio rioja, spain

julian serrano

beef tenderloin, grilled foie gras dumplings, miso-mustard butter

2005 gramercy cellars syrah, walla walla valley, washington

jean-georges vongerichten

sweet taste of bellagio

2002 château de fargues, sauternes, france

jean philippe maury

An adjacent room opened up and all sorts of desserts were waiting to be eaten. Talk about kids in a candy shop!

Although the Bon Appetit conference ended on Saturday night for me with that dinner gala, my vacation continued on into Sunday and Monday. At this point, a time to pause and ponder over what transpired those past three days in the merry month of May 2008 at Caesar’s, Bellagio, Wynn, et al.

Vegas Uncork’d: Alex

2008-09-01T12:24:00.000-07:00

On Saturday noon, an elegant lunch at Alex, hosted by Dorie Greenspan and Alex Stratta, was held over at the Wynn. As the luncheon guests entered inside Alex Restaurant, we were escorted to the garden in the back:

Appetizers were served:

We were then directed back into the dining room to be seated and the luncheon began:

At the table I was seated at, there was a couple from Chicago. and across from me, Paolo Barbieri, the head sommelier of Alex, and his guest Erin, who is one of the servers at Cut Restaurant over at the Palazzo. And seated to my left, Dorie Greenspan ...

Ravioli a la Monegasque with sweetbreads, Swiss chard and red wine reduction

Caduceus Cellars Nagual de la Naga 2005

Salad of duck confit and foie gras with dried cherry gratin

Caduceus Cellars Nagual del Sensei 2005

Crispy roasted salmon with rhubarb, endive and red wine-lobster sauce

Barbieri Wine Company Colson Canyon Vineyard 2006

Wagyu beef with pancetta, bone marrow and black truffle

Barbieri Wine Company Three Creek Vineyard 2006

Chocolate, chocolate, chocolate

Madeleines

That was a fantastic lunch! And seating next to Dorie Greenspan made it even better ...

Dorie Greenspan and Alex Stratta

Alex

Wynn Las Vegas

3131 Las Vegas Blvd. South

Las Vegas, NV 89109

(702) 248-DINE (3463)

Vegas Uncork’d: Grand Tasting, Sip and Stroll

2008-08-24T13:43:00.000-07:00

Friday night’s Tasting, Sip and Stroll

Talk about an event! Outside of Caesar’s Palace on their Roman Plaza in a huge tent with over three dozen restaurants, wineries, food and beverage companies represented. Hundreds of people waiting to get in, to see and be seen. Many famous chefs were in attendance, including Wolfgang Puck, Richard Chen, Hubert Keller, Susan Feniger and Mary Sue Milliken. Silent auction. Book signings by Alan Richman, Dorie Greenspan, Cat Cora, Barbara Fairchild et al. French television crews interviewing French chefs like Joel Robuchon, Daniel Boulud, François Payard, Guy Savoy, et cetera, et cetera, et cetera ... What a scene!

Everybody was getting into the act!

A representative from Stella Artois coaxed me into trying this combination of their Leffe Ale with some key lime cheesecake. I sipped the Leffe Ale first. I ate a piece of cheesecake and drank some more of the ale. It was so smooth!! It blended so well together!! The cheesecake and the Leffe Ale didn't fight with one another!! I was blown away!!

Susan Feniger of Border Grill; Eric Klein of Spago Las Vegas; John Curtas of KNPR with One Hot Tamale

Vegas Uncork’d: Sensi

2008-08-17T21:04:00.001-07:00

And now for the entertainment portion of the conference: lunch at Sensi.

Host Alan Richman and chef Martin Heierling were doing an almost convincing “schtick as introduction” exchange of
each other’s biography, followed by a description of the luncheon menu. When the Wagyu course was described, I raised my hand to ask a question. Chef Martin referred to me as a Japanese man. I quickly corrected him and identified myself as Chinese. Laughter ensued. The chef replied, saying something like, “That wasn’t in the script!”

Lunch was going to be fun!

Crispy tempura Maine lobster
Malayasian mango slaw, umeboshi plum, sesame citrus soy dressing
Taittinger, cuvee prestige brut, Reims, France

Chinese sausage in the mango slaw? That’s incredible! A European-trained chef who knows the intricacies of Asian cuisine. His experiences over in New Zealand and Asia are noticeable.

Miso-glazed sea bass
Water spinach, lily bubs, lotus seeds & ginger foam
Lergenmüller Riesling “Schäwer”, Pfalz 2005

There was a sweetness when I tasted the sea bass. I definitely noticed the ginger. Chef Martin admitted later that he loves ginger.

Duo of Wagyu Kobe beef
Sugar-cured striploin, spring pea puree, baby porcini mushrooms, tamarind-braised shortrib,
pickled green mango & onion seed grits
Stella Artois

Yes, the beef was paired with a beer. I got to converse with representatives from Stella Artois. The talks were very informative to me. On this occasion, the beer was an acquired taste to me with the beef.

The Lemon drop
Soft meringue, citrus semifreddo, pineapple confit, mandarin jelly & raspberries

That lunch was really good. Martin Heierling is a very talented chef. I would go back and eat there again.

NB I went back and had lunch at Sensi in August 2008. The food was excellent!

Sensi
Bellagio
3600 Las Vegas Blvd. South
Las Vegas, Nevada 89109
(702) 693-7223

Vegas Uncork’d: Sweet Decadence workshop

2008-06-02T20:58:00.000-07:00

Sweet Decadence, a Friday morning workshop with Jean-Philippe Maury of Bellagio, drew a very happy audience. Bon Appetit’s editor, Barbara Fairchild, hosted this delectable session. Chef Maury and his assistants demonstrated various pastry techniques to make one plated dessert.

The following components were created for this very delicious dessert:

Yuzu ice cream; Sweet dough; Streusel; Pastry cream; Almond cream; Lemon curd; Cream cheese chiboust; Blueberry sauce; Raspberry consomme.

The result was a warm blueberry cheesecake tart and yuzu raspberry dish on a customized plate.

The blueberry sauce surrounds the cheesecake tart, comprised of sweet cream, almond cream, lemon curd, and frozen chiboust.

The yuzu raspberry dish contains streusel, fresh raspberries and yuzu ice cream. This particular dish has an added feature: a decorative white chocolate dome over the ice cream. When the warm raspberry consomme is poured, the contrasting textures of melted and hard white chocolate, the ice cream, and the streusel are quite noticeable.

Vegas Uncork’d: Payard Patisserie & Bistro

2008-05-31T10:21:00.000-07:00

Bon Appétit’s conference, Vegas Uncork’d, started on Thursday night (8 May 2008) with a dinner inside Caesar’s Palace at Payard Patisserie & Bistro, hosted by François Payard and Dorie Greenspan.

It was a small, intimate gathering of about thirty people.

And I finally got to meet Dorie Greenspan! Dorie comes across as a very wonderful lady, very pleasant and down-to-earth. More later ...

I dined with a lovely couple from Canada.

As I was told, the husband didn’t know the real reason for going to Las Vegas until his wife told him ... two hours into their flight.

Attending the food conference was the gentleman’s surprise birthday gift from his wife. Nice little surprise, ehh?

As I was implying, the Payard Patisserie & Bistro is not a huge place,

which made for a nice, comfortable evening.

Dorie Greenspan introduced chef François Payard.

And now, onto dinner ...

Tomato Gelee with Monk Fish & Tomato Salsa
Chartogne-Taillet “Cuvee St. Anne” Merfy, Montagne de Reims, Champagne, France

Asparagus Salad, Artichoke & Tamarind Dressing
Skouras Moschofilero 2007, Peloponnese, Greece

Braised Short Ribs, Mashed Potatoes and Baby Carrots
Trapiche Single Vineyard Malbec, Vina Francisco Olive 2005, Mendoz Argentina

Actually, the short ribs were not beef short ribs.

It was boneless veal. It tasted very good, but they were not short ribs.

At this point in the evening, Dorie Greenspan sat at our table.

That's correct, I had ...

Dessert with Dorie

Seared Pineapple with Thyme & Coconut Sorbet
Slow Baking Apple, Cardamine Streusel, Granny Smith Sorbet

Milk Chocolate Payard Candy Bar with Gianduja & Caramel Glaze
Palet d’Or, Hazelnut Succes, Marquise Chocolat & Crispi Wafer
Lustau Moscatel Emilin, Jerez, Spain

My opening Vegas Uncork’d experience started out well. It gets better later.

Payard Patisserie & Bistro
Caesar’s Palace
3570 Las Vegas Blvd. South
Las Vegas, Nevada 89109
(702) 731-7292

A Las Vegas Luncheon at Fish Camp, y’all

2008-05-26T22:03:00.000-07:00

On a Thursday morning, I made my way over from the MGM Grand to the Monte Carlo Resort to check-in and get myself ready for a few days of Vegas Uncork’d. Although it wasn’t part of the official conference, my luncheon appointment at Fish Camp at the Town Center was spent in the presence of culinary celebrities. Local food critic John Curtas, Chef Louis Osteen of Lous’s & Fish Camp, and food writer Alan Richman were seated in one of the booths at Fish Camp, good ol’ boys havin’ a good ol’ time and eatin’ good Southern food and talkin’ about ... (Hey! What happens in Las Vegas stays in Las Vegas, you know what I mean??)

My friend and I were at another booth across the room, watching them from a distance. I was chompin’ on one of their salads: Peppery arugula greens, buttermilk blue cheese and candied pecans tossed in a roasted pecan oil, cane vinegar and molasses vinaigrette. Afterwards, it was on to "the Lowcountry's finest shrimp and grits." It tasted great. However, the shrimps could have been spicier for me.

After I finished my lunch, I decided to walk over to the other table where the three culinary celebs were, in order to see what they were eating for lunch. I went back to my table with a plate of fried oysters and fried alligator. I rarely eat fried oysters, usually the fresh raw oysters. The fried oyster tasted okay. I’ll try them again, in limited portions for now. And as for the fried alligator, it tasted like chicken, sort of ... It’s really a mind-over-matter issue. Our server told us that eighty per cent of their customers order the fried alligator.

The three gentlemen walked on over to our table to sit and chat for a while. We had a good conversation. Chef Carlos Guia came by our table later and introduced himself. The former executive chef of Commander’s Palace is now at Louis’s/Fish Camp. I’m glad things seem to be working out for Chef Guia.

No, I didn’t have any dessert for lunch. I’ll be having dessert later that night over at Payard Patisserie & Bistro, one of the opening events of Vegas Uncork’d.

Fish Camp
Town Square
6605 Las Vegas Blvd.
Las Vegas NV 89119
(702) 463-3000
http://www.louislasvegas.com/fishcamp.html

The night before Vegas Uncork’d

2008-05-21T19:01:00.000-07:00

Twas the night before Vegas Uncork’d and all through the town,

Hotel rooms along the Strip were seemingly not to be found.

Until I talked with a reservationist from MGM Grand

And she pulled out a room for me upon demand.

Now for a little repast, a bit of repose,

Time to wash up and put on some nice clothes,

And off to dinner with a member from eGullet,

To L’Atelier, to Robuchon, Man! You got to love it!

I arrived at the restaurant and noticed at the end of the bar

An older gentleman waiting from afar.

We greeted each other, I mentioned my name,

But in Vegas, we could change to someone else or stay the same.

I’ve eaten at L’Atelier previously, but him, never before,

I’m surprised, I’m amazed, quelle scandale, what an uproar!

Admittedly, to this French restaurant he had to be swayed

By a local friend, a lawyer, the decision was made.

The question of the moment: What’s for dinner, what to eat?

Small plates, a la carte, a glass of wine to make things complete?

At L’Atelier, we chose the discovery menu,

That would be a great introduction to this foodie venue.

Le menu découverte, mon ami l’a choisi

Et j’ai voulu le même chose, moi aussi.

But for the main entrée, differently we selected

He the quail and I the lamb, We’re ready! Let’s get connected!

Le citron, le thon rouge, le homard, l’asperge verte,

Each course beautifully presented in this culinary concert.

L’oeuf, la sole, et moi, l’agneau (au lieu de la caille),

We savored each course, gastronomically pleasing to the eye.

Le thé glace vanille et la mangue,

Desserts that tasted so soothing to the tongue.

After finishing dinner at L’Atelier de Joël Robuchon,

I wouldn’t mind repeating this, like a culinary chaconne.

What creativity! What a genius! Joël Robuchon he is.

Continual innovations one must have to stay in this biz.

Now to get ready for Vegas Uncork’d at its various sites,

And Bon Appetit to all, and to all a good night!

L’Atelier de Joël Robuchon
MGM Grand
3799 Las Vegas Blvd. South
Las Vegas, Nevada 89109
(702) 891-7358

Blind Tasting Menu

2008-04-30T21:59:00.000-07:00

I decided to have a “Thanksgiving” dinner at the Dining Room, Langham Huntington Hotel, Pasadena. The Langham purchased the former Ritz-Carlton Huntington back in January 2008 and I had Thanksgiving dinner 2007 at the Dining Room. I wanted to find out what has happened, if anything, to the Dining Room restaurant and chef Craig Strong.

It was a Thursday in April, Chef Craig Strong was still cooking there at the Dining Room and I was thankful that the Langham decided to keep Chef Craig and support him. So, for my “Thanksgiving” dinner, I went with the Blind Tasting Menu. Chef Craig came out and we discussed my likes/dislikes and the overall direction of the meal. Since I was going to a steakhouse the next night, no steaks. Other red meat would be okay, like game. Fish. Seafood. Pork. Something more on the lighter side. After that discussion, the kitchen proceeds to surprise me with at least seven courses during the night.

Here’s my blind tasting menu for the evening:

mini caviar blini

minced crab on a square wafer with grapefruit on top

breaded scallop over pea shoots

cucumber “noodles” with sliced salmon and caviar

stuffed calamari with arugula

sauteed foie gras, lobster and boba in a lobster sauce

liquid polenta topped with serrano ham and shaved truffles

veal with morels and English peas

roasted pineapple piece layered with a crispy mint wafer and mint sorbet

Spanish virgin: yogurt sponge cake with crema catalona foam, extra virgin olive oil ice cream, and a shortbread biscuit topped with berries

As for the wines, I started with a familiar ZD Chardonnay, Napa Valley. After I finished my white wine, the sommelier suggested this Pinot noir from Monterey. I’m afraid the pepper tones overwhelmed the other flavors of the Pinot noir, and I like pepper. Mind you, inherent with any culinary adventure is a certain amount of risk.

The tasting menu was fine. I’m pondering whether it was the flavors themselves or my perceptions of me eating this dinner in a “hotel restaurant.” Did the food taste subtle or bland? I wouldn’t have mind bolder & more intense flavors in my courses. The breaded scallop was my favorite. Admittedly, I’m a sucker for a good scallop. The cucumber course could have had more interchange between the coolness of the “noodles” and the saltiness of the not-so-salty caviar. The bread-stuffed calamari was okay. The problem with seafood like calamari or octopus is the not-so-tender texture of eating a rubber tire. Truth be told, I was exaggerating. Adding boba with the foie gras and lobster was quite novel. The boba’s chewiness didn’t necessarily take away from the rest of the dish. As a concept, I might need to try that again. The jury is still out, having some dinner. The liquid polenta made for a great soup course, hearty and flavorful with the ham and truffles on top. What an amazing use of polenta! The veal was delicious. The roasted pineapple pre-dessert tasted wonderful. The crispy mint wafer offered a good textural contrast to the fruit and the sorbet. The Spanish virgin was so light, a delightful ending to my blind tasting menu.

Chef Craig has some big plans for this restaurant, and Langham is going to support him. The Dinng Room recently hired a sommelier. Chef Craig will continue his dual role as chef de cuisine and pastry chef. He wants the restuarant to be one of the top places in the LA area, a high-end restaurant that happens to be in a hotel. There will be a learning curve of sorts for everyone: the cooks, the servers, the hotel staff, the diners. I sense that everyone is up to the challenge. And this diner, as well.

The Langham, Huntington Hotel & Spa, Pasadena
(Formerly The Ritz-Carlton, Huntington Hotel & Spa)
1401 South Oak Knoll Avenue
Pasadena, California 91106
(626) 568 3900

Los Angeles Culinary Scene: Downtown LA

2008-04-22T20:33:00.000-07:00

For many years, downtown LA was dead after 5 p.m. People just don’t go out to dine in downtown LA. The only places to eat at night would be in hotels, near the Music Center or Chinatown. That’s about it, folks. Oh yes, don’t forget the Original Pantry, “We never close. We're never without a customer.” Most of the places to eat in downtown were open during the day, serving breakfast and lunch to those working in downtown LA.

Then, the Los Angeles City Council passed the Downtown Adaptive Reuse Ordinance (Ordinance 172571) in June 3, 1999. Ever since that ordinance, developers have been taking old historic buildings and turning them into updated residential spaces, live/work lofts, condominiums, and apartments, even to this day. Today, over 30,000 people live in downtown LA. And the number of restaurants and bars have increased. Ralph’s Supermarket has returned to downtown LA in over fifty years. And there are plans to transform Seventh St. into a downtown version of Restaurant Row. Now, if Trader Joe’s would just move into downtown ...

The culinary scene is getting better, I suppose. I do have a concern about the plethora of corporate chain restaurants and the apparent lack of more fine dining and independent restaurants.

Historically, downtown Los Angeles has a few restaurants that has stood the test of time: Philippe’s (1908) ; Pacific Dining Car (1921) ; Original Pantry Cafe (1924) ; Clifton’s Cafeteria (1931) ; Phoenix Bakery (1938) ; Langer’s (1947)

And here are a few sections of downtown to consider in your culinary adventure: Olvera Street ; Chinatown ; Fashion District ; Little Tokyo ; Grand Central Market ; Arts District ; Bunker Hill ; Financial District ; South Park ; Historical Core ; Bunker Hill ; Civic Center

Besides those restaurants already listed, here are some others that show the variety that’s available in downtown Los Angeles: Traxx ; Ciudad ; San Antonio Winery ; Nick’s Cafe ; Sam Woo ; Empress Pavilion ; Golden Dragon ; CBS Seafood ; Mayflower ; Spring St. Barbecue ; Asian Noodles ; Sushi Gen ; Kagaya ; Izayoi ; Curry House ; R-23 ; Fisherman’s Outlet ; 6^th St. Bar & Grill ; Grand Central Market ; Noé ; Water Grill ; Engine Co. No. 28 ; Seven Grand ; Seoul Jung ; Patina Group ; Palm ; Arnie Morton ; Daily Grill ; California Pizza Kitchen ; McCormick & Schmick’s

Okay, here are a few photos, all taken from Downtown Los Angeles:

Until next time,

--F&I

Los Angeles Culinary Scene : an introduction

2008-04-18T18:38:00.000-07:00

This is the city ... Los Angeles, California. Mind you, it’s been said that Los Angeles is not a city: it’s thirty-four suburbs put together. Either way, the Los Angeles area is huge! The island of Manhattan in New York City has a land area that covers 23 sq. miles, slightly more than the cities of Santa Monica and Beverly Hills combined. Contrastly, the city of Los Angeles covers an area of 469 sq. miles, and that doesn’t include the rest of the County of Los Angeles, whose land mass covers over 4000 sq. miles.

The County of Los Angeles has 88 incorporated cities. Here is a partial list of these cities within the County of Los Angeles:

Alhambra • Arcadia • Azusa • Beverly Hills • Burbank • Compton • Culver City •

Duarte • Gardena • Glendale • Glendora • Huntington Park • Lancaster •

Long Beach • Monrovia • Montebello • Monterey Park • Palmdale • Pasadena •

Rosemead • San Gabriel • Santa Monica • South Pasadena • Torrance •

West Hollywood • Whittier

And here are some communities and geographical designations within the incorporated city of Los Angeles:

Atwater Village • Boyle Heights • Downtown Los Angeles • Eagle Rock •

East Los Angeles • Echo Park • Hancock Park • Highland Park • Hollywood •

Koreatown • Little Armenia • Little Tokyo • Los Feliz • Reseda • Silverlake •

South Central • Thai Town • Van Nuys • Venice • West Los Angeles •

West Valley • Westwood

And I haven’t even include Orange County, Ventura County, Riverside County, and the other counties that make up the area known as Southern California. At this point, you’re wondering why I’m giving this geography lesson when this is supposed to be a food blog. Good question. Let me paint this scenario:

Someone from outside the LA area writes a post on a food discussion website and asks, “I’m coming to LA next week. Please recommend me a really great restaurant. Thanks!” And if you notice, people living in LA will probably ask that person some pointed geographical and travel questions, like “Where in LA will you be staying? Will you have a car? If so, how far do you want to travel? What time of the day will you be driving?”

Folks, the Los Angeles area is HUGE!! Geography plays a significant factor in deciding where to go to eat. I know people who live in Santa Monica who think that driving to Beverly Hills for dinner is too far, never mind driving to downtown LA or to San Gabriel Valley. We’re not New York (i.e., Manhattan) or even San Francisco, where many of the restaurants are close together, relatively speaking. Mind you, LA does have some wonderful local, neighborhood restaurants. It just depends what neighborhood you’re in.

I hope this introduction, albeit geographical, helps you to understand the vastness of the Los Angeles area and its culinary scene.

Welcome!

2008-04-15T21:14:00.000-07:00

Welcome to The Food and I, the blog where I write about The Food. That would include the food I cook at home, the food I buy at various stores and markets, the food I dine out and eat at various restaurants and houses of family and friends. You get the basic idea, ehh? Culinary cruises, culinary comrades, culinary cohorts, and of course, cuisiniers, or cooks! Yes, I’ll put a few photos into the blog, along with some links (as in Internet links, not sausage links necessarily). Links to restaurants, food-related stores, food section in newspapers, as well as other culinary blogs and/or websites.

On my next few posts, I’ll probably start with an introduction to the Los Angeles culinary scene, as well as intros to surrounding areas, like Las Vegas, Santa Barbara, et cetera, et cetera, et cetera ...

Until next time, just sit back and enjoy ...