The Palm

Dining Companion: Daddy

Date: 4-30-09

The Palm has always had a homey old world feeling for me. It's one of the oldest restaurants I can remember going to in L.A.  Even as a kid, family tradition dictated The Palm on special occasions, such as mom's birthday.  And on mom's birthday, the meal was always lobster and cottage fries.

Over the years The Palm has changed in some ways and stayed the same in others.  The walls are still covered with the caricatures of famous people and local business people and dignitaries that frequented The Palm (including my father).  The Gigi Salad is still on the menu.  The steaks are still cooked beautifully.  But now the menu encompasses a wider variety of menu items beyond the steakhouse fare it is famous for including seasonal specials (the brussel sprouts during the winter with shallots and lobster was great!).

The fish at The Palm is phenomenal.  Standout dishes include the crabmeat cocktail (large chunks of premium crabmeat with a killer cocktail sauce) and the linguine with white clam sauce.  The seabass was only on the menu for a short time but it was amazing.  The fresh fish are offered in a variety of presentations.

There are a number of side dishes that are standouts as well.  Often times side dishes are seen as afterthoughts but that's not the case here.  The steamed spinach is carefully cooked so as not to overcook it and is very flavorful.  The mixed mushrooms are also cooked well and have a pungent but not overpowering flavor that adds a nice accent to any entree.  The classic Palm side is the cottage fries.  I like them, but I like the onion rings the best.  Thankfully they have a side dish known as the half and half which is exactly what you'd think it is.  

There are many salads on the menu as well- The East or West Coast Gigi Salad, the tomato and onion, the classic caesar, and others.  The lobster bisque soup is always on the menu and a soup of the day os offered as well.

My usual standby?  The veal parmigiana.  I know, I know, it's not P.C.  But I eat veal occasionally and only where it is awesome.  Considering that sides are ala carte, you could easily share the veal with someone else and add sides.

Don't forget to save room for the dessert plate, especially the carrot cake.  It's huuuuuuge.

Another fine feature of The Palm is their membership loyalty program- the 837 Club.  You can earn points towards rewards and sometime you are given special deals.  The Palm accepts reservations on Open Table.

Places to go for cooking classes

* Hipcooks  

www.hipcooks.com

* Sur La Table 

www.surlatable.com (http://surlatable.turnstilesystems.com/Default.aspx)

* The New School 

http://newschoolofcooking.com

* Eatz

* Epicurean

New York Bars

Going for a visit?  Check out....

* Griffin; Meat Packing District; 50 Gansevoort Street at Greenwich

New York Restaurants To Check Out

Going for a visit?  Check out....

*Chikalicious (dessert.  that's it.  just amazing handcrafted desserts)

* One If By Land, Two If By Sea

* Veniero's

* Freeman's

Food Event- Friday May 1

Lei Day Dinner at Roy's

Lei Day Menu
$85

S U S H I
Soy Braised Pacific Bluefin Ahi & Eringe Mushroom
Ohitashi Watercress, Yamaimo, Grilled Shishito Pepper
Created by Lorin Watada, Corporate Sushi Chef

Maso Canali Pinot Grigio Trentino, Italy

S H E L L
Maine Lobster Simmered in Sauvignon Blanc
Macaroni, Wilted Cabbage, Stewed Tomato, Bacon
Created by Gordon WK Hopkins, Original Hawaii Kai Chef Partner

Whitehaven Sauvignon Blanc Marlborough, New Zealand

F I N
Herb Grilled Hawaiian Shutome
Oxtail & Wild Mushroom Purses, Parsnip Purée, Peas, Merlot Sauce
Created by Roy Yamaguchi, Chef Owner, Founder

Red Rock Merlot California

F I E L D
Lemongrass Crusted Filet Mignon
Pancetta Wrapped Bok Choi, Cabernet Natural Sauce
Created by David "DTA" Abella, Original Kahana, Maui Chef Partner

Louis M. Martini Cabernet Sauvignon Napa, California

S W E E T
Island "Lei Day Celebration" Butter Cake
Lilikoi Curd, Mango Cream, Vanilla Lime Syrup
Created by Leslie Gorman, Desert Ridge Pastry Chef

Kona Coffee


Price does not include tax and gratuity.

Food Event- Thursday May 14

Thursday

May 14, 2009

Ronin Izakaya Bistro

359 N. La Cienega Blvd.

West Hollywood, CA 90048

(310) 289-8404

7:30-10:00 p.m.

www.roninizakaya.com

$28 per ticket for sake and asian tapas tasting

TWITTER

check us out on Twitter!

(thanks to our marketing firm- Lucky Marketing Group)

East Side Market and Deli

Dining Companions: Emily A and Chris C
Date: 4-29-09

Oh god do I love eggplant parmesan. But not every eggplant parmesan. Eggplant is one of those tricky little suckers that if prepared wrong is awful, if prepared right is amazing. Anyone who doesn't like eggplant has probably had it poorly prepared. Eggplant can be bitter, chewy, and stringy when incorrectly cooked.

But the eggplant parm (yes, I abbreviate it and try to pretend I'm Italian) at East Side Market is amazing. You can get it as a sandwich as it listed on the menu, but I always order it as a plate (no bread). The bread is very thick and filling, and I'm not wasting my stomach space with that! The eggplant slices are thin and delicated breaded and coated with egg. The tomato sauce is light (maybe needs a bit of salt) and fresh. You also get roasted green peppers with it. I like to add pepperoncinis to my bites.

East Side Market is a classic Italian deli. The sandwiches are overflowing with meat, the meatballs are generously sized, and it's a family business. And let me tell you, there are TONS of varieties of chips to accompany your meal, including one of my personal favorites- munchos. Why are those so hard to find? It seems like a trivial detail, but really, the selection is astounding. I was going to grab the chile/limon flavored chips but I had already given the guy my credit card so I passed.

Try their fabulous meaty deli sandwiches (turkey, roast beef) or classic Italian sandwiches (meatball, sausage and peppers) or even one of their plates or combos.

The space was recently redone (new tables, new paint job and decor) but it still has the same feel as it did when i first started going there in 2003. it's almost impossible to find and had my supervisor not taken me there (thank you Stacie!) I might never have started my addiction! When I asked one of the employees today when they did the rennovation, he said 4 months ago. I said, "Wow, I guess I haven't been here in 4 months!" and he replied, "That must be why you look so thin!". Hysterical. That reflects the family business spirit that permeates the deli. Some of the guys behind the counter have been working there since I started coming.

And you know a place is good when it's filled with cops and firemen. No doubt about it, cops and firemen always know the great local watering holes.

Lucky downtown denizens know where this place is, but I'll spill the beans to you "outsiders": 

1013 Alpine Street

Los Angeles, CA 90012

Food Event- Wednesday April 29

Baskin Robbins's answer to the Ben and Jerry's Free Cone Day- 31 cent scoop night!  Of course they can't be as magnanimous as Ben or Jerry, but hey, it's still much cheaper than usual!

From 5-10 on April 29, 2009 (WEDNESDAY!) scoops are 31 cents apiece (plus applicable tax) (limit 3).

see www.baskinrobbins.com for full details

Sigh....

Talk about a foodie cutie....

http://johnnyiuzzini.com/

Eat, Drink, and Be Charitable

http://diningoutforlifela.org/

Cooking Event for Kids

Maggiano's is hosting a cooking class for kids- May 6th at 7 p.m- for children 5 to 12.

The class costs $30 but $10 of the money goes to the Make A Wish Foundation.

The class takes place at the Maggiano's at The Grove/Farmer's Market.  Space is limited- please call:  323-965-9665

Maggianos

189 The Grove Drive
Los Angeles, CA 90036
323-965-9665

Birds

Dining Companions: Emily A, Ben C, and Zack

Date: 4-23-09

In all the years I've lived in Los Angeles and gone out to drinks in the area of Beechwood Canyon, I never realized that Birds served dinner.  It always struck me as a bar.  I had only been there late at night for drinks.  What a pleasant surprise to find out what had lurked behind the neighborhood bar exterior was actually a tasty restaurant!

The name Birds comes from the central focus of the menu- chicken.  There are a number of pictures of chicken and chicken related art to remind you of this.  There is a variety of menu items but there is a central part of the menu where you can select chicken combinations (half, quarter chicken; white, dark meat) and the number of sides that you want.  The sides include mashed potatoes, cole slaw, steamed vegetables, black beans, barbecue beans.  You get one free sauce (and can get additional sauces at fifty cents apiece) and a piece of lavash bread.  The sauces include zesty barbecue, ranch, chipotle mayo, and a delicious artichoke aioli.  The chicken was well cooked and tasty- lightly seasoned and roasted.  Emily and I both enjoyed the chicken and the baked beans.  The steamed vegetables looked nice but it was almost all broccoli, so if you don't like broccoli (it's not my favorite), beware.

We began our meal with the chicken fingers.  The breading was crispy and delicious.  They appeared to be baked and were not greasy at all. The sauces, a barbecue and an aioli of some sort, complemented the chicken well.  Ben got the ribs and he enjoyed them.  Zack got the Chinese Chicken Salad.  He said it was good but a little too "peanut-y".  

The table next to us got the appetizer sampler- chicken fingers, onion rings, and poppers.  I almost reached out and grabbed one of the onion rings.  They looked so good.  I'm pretty sure they were amazing because the man ate all of his onion rings before even starting on the chicken fingers!  The onion rings come in a tall stack on a pole like a game of horseshoes.  You can order them by the foot or half foot.

A nice feature of this restaurant is that it is nestled among a row of restaurants along Santa Monica Boulevard, in the middle of which is The Upright Citizens Brigade Theater.  If you catch a show at this little theater, you have many dinner options.  We chose Birds that night because we had plans to see The All Jew Review at the theater.  The show was alright, but I think the show in birds was better.  The hostess kept dropping things or bumping into people.  Very odd.

All in all, the chicken was delicious.  Roasted chicken isn't always the most exciting thing to read on a menu, but when it's perfectly cooked, there's nothing better than a nice roasted chicken.  When accompanied by delicious sides and sauces such as at Birds, you're in for a real treat!

5925 Franklin Avenue

Los Angeles, CA 90028

Great Weekend Activity!

http://grilledcheeseinvitational.com

Blossom

Dining Companions: Ben C, Emily A, Antonella N, Jen V, Chris B

Date: 4-24-09

Tucked into an area you'd otherwise ignore, Blossom (on Main Street in Downtown Los Angeles) is a hidden gem! Blossom occupies the corner of 4th and Main in a two sided storefront. The decor is minimalist and very clean.

The best thing about Blossom, is that even if you have to wait for a table (the place can get busy!), the service is so fast that the wait is negligible.

I have eaten at Blossom numerous times and have enjoyed everything I've had. My favorite lately is the Shaking Beef. Small tender delicate pieces of quality beef cooked to perfection. As you bite into these juicy pieces of meat you can combine them with the well cooked rice and onions also found on the plate. A small lightly seasoned salad on the plate adds a freshness and crispness. The best feature of this entree is the small dish of seasoning left for you to add at your whim. It is a salt and pepper mix combined with a sour seasoning that adds an interesting dimension to the dish. Also present is the ubiquitous lime, a staple of Vietnamese dishes.

Speaking of staples of Vietnamese cooking, I would be remiss if I did not mention the Pho. Pho, a rice noodle soup (probably the most well known Vietnamese dish in America), is offered in many different flavors and is a very large portion. The side accompaniment plate contains mung beans, lime, basil, and peppers to add in the combination that best suits your tastebuds.The Vietnamese crepe appetizer (another classic Vietnamese dish- Banh Xeo) is delicious. It's sort of a "make your own" Vietnamese burrito. You're provided with the crepe and the fillings and can assemble it as you please.

Another option I tend to order is the #23- one of the varieties of Bun, cold vermicelli rice noodles (the really thin ones!!) with toppings. Each of the bowls comes with a salad underneath the noodles, but the different numbers correspond to different combinations of toppings which include shrimp, lemongrass steak, and egg rolls. I like the combination that includes all three. The lemongrass steak is nicely seasoned (not too heavy) and is cut into thin strips. The shrimp are well cooked (we know how easy it is to overcook shrimp!). The egg rolls are fried and delicious. Note- the egg rolls do usually contain pork, if you don't like pork make sure to ask for the vegetarian! Then you take the little bowl of fish sauce, pour it on, and mix! A delightful combination of flavors awaits you. Why are you making a face at fish sauce? It's delicious!!!! I promise. try it once, if you don't like it, you never have to eat it again. It's not very fishy, it's just a bit salty and it's classically Vietnamese. (P.S. There's also hoisin, soy, and sriracha (a Thai style hot sauce made from chili peppers, garlic, vinegar, and sugar) on the table to add in if you prefer. I like combination of all four!!)

The curry comes in a variety of flavors- vegetarian, shrimp, chicken, or beef. The curry comes in a bowl alongside white rice. The vegetables in the vegetable curry are bok choy, green beans, carrots, and mushrooms. None of the vegetables are overcooked. They are crisp! The curry is nicely seasoned, a bit spicy, but tasty.

The spring roll appetizers are also very good- light and refreshing. These rolls come in a few options- all of which are good (yes, even the tofu one!). They come two to an order presliced in half so it's a perfect appetizer to share for a group of four. The sauce on the side is a brown salty sauce with a hint of peanut to it.

Other things about Blossom that I like? They give you all the sauces you could ever need right there on the table and you don't have to ask for them; the wait staff is usually very attentive and quick; and frankly, the portion to price ratio is great- this is truly a good deal.

http://www.blossomrestaurant.com

6-23-09 Update: We tried the young coconut milk drink today. It's $3.00 and is a lot of liquid. It's sweet and milky clear liquid, very flavorful. Inside is soft coconut flesh, different from the consistency of any shredded coconut you've ever had. It's a nice little treat and can even serve as a light not too sweet dessert!

The Nickel

This was going to be a food review.  But they blew it.  I'm not going to do it.

Why not?  Because when we went there for lunch on Friday, we waited.  And we waited.  And we waited and watched as people who came after us got their tables before we did.  How exasperating.  

We had an "advance team"- the two of us put our name down for a table of six.  They told us 15-20 minutes.  We waited.  Our friends arrived.  Actually, two groups of friends arrived.  One group of four friends randomly arrived and waited for their own table.  We hadn't expected to see them there.  It was certainly a surprise to see them, and it was an even bigger surprise when the "hostess" gave our friends the first table of four which was next to a table of two that was just about finished.  When we complained at the illogical decision, the waitress then informed us that we could sit four at one table, and two at a "community table" with strangers.  We were out for a group lunch of friends, why would we want to split up?

After waiting for over half an hour we left.  They were not at all apologetic for the treatment.  The restaurant is terribly disorganized.  The food is okay, but not worth the poor service.

The Battle of the Chefs: Eco Challenge; Sponsored by Soyjoy

4-22-09

Wonderful Jo invited me along to this event with her friend Wendy.  The three of us girls entered the event just as cute little Amy Smart came in with her manager.  Other celebrities included Reid Scott from the TBS show My Boys and Adam Gertler (The Next Food Network Star, Will Work For Food).  Not to mention, the celebrity judges which included the gorgeous Julianne Moore, Chef Joann Weir, and Chef Akasha Richmond of Akasha in Culver City.  But how could I forget?  The primary reason I wanted to go to the event- Chef Dave Lieberman (Good Deal with Dave Lieberman) was emcee-ing.

It was Soyjoy mania- Soyjoy pillows, Soyjoy shirts, tall glass cylinders filled with Soyjoy bars and plastic fruit like the ones in the bars.  Boulevard 3 was set up like a mini Iron Chef episode- three cooking stations set up for the three chefs to compete in three rounds with the secret ingredient of soy.  The event was a competition to see which of the three chefs made the best cocktail, entree, and dessert from soy.  Upon entering, we each received a magnet with  soy plant on it.  Allegedly, we were all supposed to get mini samples of the drinks and dishes, and then put our magnet into the box for the chef we liked the best.  Unfortunately, I could not in good conscience place my vote since I did not get to try ANYTHING!  We were on the second floor to get a better view, and although the box carrying Soyjoy spokespeople came up to collect our magnets, the waitresses with the samples did not.  I spoke to many Soyjoy employees, and they all said, "oh they're coming", but they didn't.

Finally, we went downstairs and got one sample for the three of us.  It was of some pork and soybean dish.  But the waiter dropped the fork so we really couldn't eat it.

But, how can we complain?  The drinks were free, bottles of smart water aplenty, and free Soyjoy bars for miles.  And the goody bag?  Well, as you could expect, it was one of those recyclable reusable bags that everyone and their mother is giving away.  When I was a kid, the big thing was water bottles.  Everywhere you went, every business, every event, you got one of those tall plastic water bottles.  We had about fifty in the cabinet above the pantry in my house.  The re-usable grocery bag is the new plastic water bottle.  What I did find amusing however, was that the bag contained more Soyjoy bars and a box with bamboo (sustainable) utensils and some irrelevant tissue paper.  It's not very green to waste tissue paper and have the bamboo wrapped up so much.  All the dishes they went through and needed to use water to clean probably wasn't very earth friendly either, but I digress....

Gingergrass

Dining Companions: Emily A and Ben C.

Date: 4-21-09

The only problem with Gingergrass is that if I was on my own I probably couldn't find it!

I have a number of dishes on several occasions at Gingergrass that I have really enjoyed.

Today I had a special- sake braised pork belly.

slaw

rice

shaken beef

wok tossed noodles

great salads

tofu

coconut cod

pho

nice cocktails

shrimp chips

veggie spring roll

Disappointed

I swear I'm not crazy, but Newman's Own Pink Lemonade has changed its recipe.  It used to be so tart and so pink!  Now it's a light pink and overly sweet.  Very disappointed.

Embarrassing Chef Moments- Govind Armstrong

Oh god, the horror.  It took me months to work up the nerve to even go into Table 8, let alone say hello to the chef.

It happened in 2003.  I was awaiting the results of the California Bar Exam and passing the time working at Sur La Table.  Chef Govind Armstrong came in with his business partner to return a knife set.  For some reason, I don't know why, I got nervous.  I messed up the transaction.  

First of all, it was the weirdest knife set.  The handles looked like someone ripped the antlers off a deer to make them.  Very cave man-esque.

I started the return just fine.  But then, he wanted to do an exchange or something, and then it got screwy.  You see I had no idea who he was, and so I started to process the second half of the transaction, the "buy", and then he tells me he's a chef.  Which would not have been a problem, except that he wanted his chef's discount.  And for some reason the computer wouldn't do it, I got flustered, and I looked like a dork.  He and his business partner looked at me like I was a total ditz, they said not to worry about the discount, and they took their items, and left.  

I have seen Chef Armstrong a few times since, he clearly doesn't remember me, but I get embarrassed every time.  Still.

Ford's Filling Station

Dining Companion: Allyson R

Date: 4-18-09

Cafe Figaro

Dining Companions: Chris R, Jami R, Andrew B, Stephanie B, and Lisa F.

Date: 4-17-09

I'll try anything once, and unless it's particularly bad, I'll try most restaurants twice before I review it (see LAMILL).

Last night I had my second dining experience at Cafe Figaro on Vermont in Los Feliz.  All I can say is "eh".  

I ate there with Angie R. a few months ago for the first time and was underwhelmed.  I wasn't planning on going back any time soon but it was Stephanie's 30th birthday (congrats Steph!) and she picked it so off we went!

Cafe Figaro is divided into three sections- to the far left the restaurant, the center is the patisserie (bakery), and the far right is more of a bistro.  If you are a francophile and are looking for a classic dark bistro then the right side may be a nice option for you.  The restaurant had a different feel.  First of all, our chairs were very low.  It was a bit awkward.  The table had a candelabra on it which made it difficult to see the people on the other side of the candelabra.  My main fear with the candelabra was that our table for six was three small unsteady tables placed together and I worried that the candelabra would fall.

The food was, as I said earlier, "eh".  We started with two appetizers- calamari and crab cakes.  The calamari were interesting- they came with some green onions and a spicy aioli.  They were decent- not overfried, not overseasoned.  The crab cakes were pretty good as well.  They were a little softer than I like (I prefer a more dense crab-heavy filling) but were nicely seasoned and came on a light green salad that was well dressed as well as a light sauce.

Jami had the halibut, Andrew had the duck, Chris had the filet mignon, and Lisa had the salmon.  Stephanie and I had the hanger steak.  The hanger steak is a rather large piece of steak.  I could barely finish mine.  The mashed potatoes on the side were very good.  The steak was cooked as I ordered it- medium.  I was not too crazy about the shallot sauce.  To me, steaks should have a little sauce or no sauce at all.  If you use a quality meat product and simply salt it, it should be good to go.  The steak was doused in the sauce and the sauce was not that good.  It was a very heavy sauce.  When it said shallots I did not expect a heavy red sauce.  I will say that Lisa's salmon with vegetables looked amazing, thought I did not have any.

The wine/beer/cocktail list is a good size- lots of good options.  The guys and Jami stuck with beers (Spaten and Kronenburg) while the remaining ladies had champagne cocktails.  We sampled some sort of dessert wine that they brought us but none of us really enjoyed it.

Unfortunately, the reason why they brought us the wine was that they messed up Stephanie's birthday cake and did not have it ready.  For some reason, they thought it was to be ready tomorrow.  Andrew (Stephanie's husband) called earlier in the day to confirm and checked in with the host when we arrived at the restaurant and everything was good to go.  However, when it came time for dessert, the cake was nowhere to be found.  Considering the restaurant has their own patisserie, this was a crucial mistake and definitely brought down the mood of the party.

Thankfully, we were able to stop by Ralph's on the way home and pick up a cake which we all shared with their two shih-tzus at home.  I'll take yellow cake with sweet dogs over fancy cake any day!

LAMILL

Dining companions: Elana L and Jeremy L.

Date: 

Dining companions, Round 2: Antonella N, Emily A, Jen V, Chris C, and Chris B

Date: 4-15-09 (TAX DAY!!)

LAMILL was an expensive disappointment.

I usually try not to judge something by the first impression alone.  Truly.  I just went out on a second date with a guy we aptly nicknamed "CPK" because that's where he took me on the first date even though the date stunk.  The second date?  Cheesecake Factory.  But I digress...

Restaurants can have "off" nights.  I could have ordered the wrong thing.  So I try to go to a place twice or more before I review it.  I was disappointed both times I went to LAMILL.  

The first time I was very excited.  The website looked so cute and chic.  When I got there, the decor did not disappoint.  The food AND the service did.  I ordered a BLT made with pork belly instead of bacon.  How can you go wrong with pork belly?  The sandwich had virtually no flavor and was difficult to eat.  The waiter had to be contacted multiple times before bringing the cream for our coffee.  It's a coffee place.  You would think that the accompaniments to the coffee would be a priority.

The second time I went with trepidation.  This time I ended up paying $40 for soup, sandwich, 2 doughnut holes (we shared a dozen), and a lemonade.  Really???  First of all, some of the items are very small portions.  Emily ordered an egg dish that looked like a portion for a Barbie.  The steak salad came with the steak cold instead of hot.  This time I chose the jambon (ham) sandwich.  The flavor was lacking.  All I could taste was saltiness.  When you have a salty meat such as ham, you have to pick the cheese very carefully.  Together it was too much.

I also find it odd that in a nice restaurant you have to ask for olives and cippolini onions on the side of the sandwich.  It's free and you get three olives and one onion.  Why not just include it?  I also found it strange that the 8$ dozen brioche doughnut holes can be accompanied by a side of vanilla creme. But only for another 50 cents.  At that point, why charge?  Be a mensch!  (it's yiddish- google it).  Add it in for free.  The doughnut holes are much better with it.

I will say this for the place, they made a very nice lemonade that comes with large shards of lavender sugar in it.  The lavender is stuck in the sugar and it looks beautiful.  As the sugar melts into the lemonade the lavender release and ever so subtly flavor the drink.  

I guess you go to LAMILL for the coffee.  Well, I'm not a big coffee fan.  I like it, I love coffee candy, coffee ice cream, but frankly, I'm fine with plain old coffee.  So, the ethiopian hand picked conflict free coffee beans were wasted on me.  Give me a cup of Juan Valdez's finest and I'll be okay.

Waxing Poetic On: Foie Gras

I know.  I'm a terrible person.  I drive an SUV.  I don't compost.  I don't buy whatever my co-workers kids are selling to support their schools.  And I love foie gras.  I do.  I really do.

It's such a gross concept.  Why is it so good????

A lot of people don't like foie gras.  Good.  More for me.  And now, that might actually be a concern.

Foie Gras is a fattened liver, usually of duck or goose.  The process by which they fatten up the duck or goose is considered to be cruel.  Essentially, many vendors force feed the ducks and geese.  Some states have enacted laws preventing the sale of foie gras.  It is important to note that some methods of humane production of foie gras have been created.

Maybe I like liver because I'm Jewish and grew up eating my grandmother's chopped chicken liver.  For the goyim (non-Jews) reading this, chopped liver is akin to the deviled egg.  It's at every holiday, potluck, and luncheon.  

I like it in a mousse, I like it in a terrine.  But my favorite is scored in a cross hatch pattern, and seared, still fatty and soft on the inside.  I will eat in a box, I will eat it with a fox.  I will eat it here, I will eat it there.  I will eat it everywhere.  But some restaurants really know how to cook it and how to combine it with other flavors.  Here are some examples:

* Bazaar- The foie gras crusted in corn nuts and covered in cotton candy (exciting to watch them make, exciting to eat!)

* Bazaar- The foie gras mini burger with quince paste.  Terrific sweet/savory combo.

* Animal- Seared foie gras on a biscuit on top of a bed of maple sausage gravy- also a great sweet/savory combo

* Animal- Foie gras moco loco with spam and a quail egg

* Palihouse- Foie gras mousse in a jar with brioche

Waxing Poetic On: Pork Belly

Great pork belly dishes:

-Laurel Tavern: Pork Belly Skewers

-Animal: Pork belly with slaw; pork belly sandwiches with slaw;

Waxing Poetic On: Short Ribs

Who Makes It Best?:

Ingredient Du Jour:

Spelling Mistakes on Menus

You spend time in culinary school or in kitchens learning your craft. You get good enough to find backers and you break ground on your restaurant. You pick the vendors, the tables, the wallpaper, and you hire the perfect staff. So why not take a second glance at the menu or have someone else edit your menu?? Some errors are small, some are large, but regardless it detracts from the fine dining experience. I'm sure this posting will invite everyone to go over all my postings for errors and maybe I need to stop reading "Eats, Shoots, and Leaves" but it does bother me.

Major Offenders?

* It kills me to say it, but Fred Eric. Delicious food, atrocious spelling. The menu at Tiara Cafe is rife with spelling errors. We went in on 4-28-09 and he spelled Aloha as "Ahloha". And don't get me started on the way he spelled burrata last time we were in.

If you see any, write in and file a comment!

Food Related Websites I Love

www.mylastbite.wordpress.com

www.eatdrinkordie.com

www.urbandaddy.com

www.eaterla.com

http://www.opentable.com/

www.foodbuzz.com

http://www.slowfood.com/

http://smittenkitchen.com/

http://www.seriouseats.com/

http://www.lastnightsdinner.net/

http://chowhound.chow.com

http://triplecreme.blogspot.com/2008/03/tiara-cafe.html

http://www.celebritycheftour.com/

http://www.jamesbeard.org

http://www.epicurean.com/

www.chow.com

Fraiche

Dining Companions: Janine S, Angie R, Stephanie L

Date: April 12, 2009

Interesting Celebrity Spotting: Sidney Poitier

Happy Easter!!

Well, we started a bit late because Janine and Stephanie were out rescuing a dog, so Angie and I ordered coffees as we waited.  The lattes were very good- Angie's was a non-fat, mine a regular.  When the girls arrived they ordered bloody marys that were very tasty.  Celery salt around the rim!

 The Prix Fixe menu had a lot of good options.  We all got either the burrata salad with roasted red pepper or the beet salad with hazelnuts and goat cheese.  The appetizers were tasty but small.

The entree options varied from a penne bolognese to a ravioli with mint and peas to steak and eggs.  I got the Eggs Pacifica (Eggs Benedict with smoked salmon) and my friends all got the pea and mushroom frittata with goat cheese.  The side options were roasted fingerling potatoes, fries, or salad.  I chose the fingerling potatoes which were quite good.  I wish perhaps they were cooked a bit more.  The eggs were unfortunately a bit cold but alright nevertheless.  

The dessert options were a cookie plate, a cheesecake made with mascarpone, a brownie with malted ice cream and sour cherry compote, or the apple clafoutis.  All four of us ordered the clafoutis.  It was "eh".  Almost kind of like pancake batter with some caramel and apple in it.  The ice cream on top was good.

What wasn't so good?  The service.  I had to ask four times to get a simple cup of coffee.  And around 2 o'clock, the manager came over and essentially asked us to leave.  A Sunday brunch is a lazy affair.  One should not be rushed into it or out of it.  The manager offered us glasses of champagne to move to the lounge so he could put a group at our table to order.  We were all offended and left.  

My Favorite Restaurants

* Noodles on 28th (New York)

* Ammo (Los Angeles)

* One If By Land, Two if By Sea (New York)

* Lou (Los Angeles)

* Animal (Los Angeles)

* The Firehouse (Sacramento)

Things I Don't Like To Eat

* black licorice

* sardines

* whole garbanzo beans

* parsley

Cooking Shows I Love

* Iron Chef

* Iron Chef America

* Two Dudes Cooking

* Giada

* Barefoot Contessa

* Top Chef

* Good Eats (yup, I'm a science nerd)

* Guy's Big Bite

Chefs I Adore and Respect

* Jon Shook and Vinny Dotolo

* Anthony Bourdain

* Jose Andres

* Ben Ford

* Jacques Pepin

* Fred Eric
* My dad

* Govind Armstrong

* DJ Olsen (Lou)

Cookbooks I Own

* Two Dudes, One Pan

* Eat Your Way To True Love

* The Art Of The Cookie By Jann Johnson