Tag Archives: Chef

Gourmet Institute (save the date)!

The official dates for the 2009 GOURMET INSTITUTE event in NYC.

SAVE THE DATES: October 23-25, 2009.

Peter and I had a great time when we went, especially mingling with the likes of Eric Ripert and the great Mario Batali!

Peter & Ripert, MyLastBite.com  With Mario Batali, MyLastBite.com

Check out the promo video from last year. I was totally surprised to see myself and Peter featured on the video! Actually, him more than me… I’m standing behind him (tipsy from wine tasting!) when he’s speaking on camera.

Promo Video

Gourmet Institute

I’m definitely going again this year!

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Filed under Food Events (festivals, classes, etc.)

The Bazaar by José Andrés [11]

After multiple visits to the Bazaar (this being number eleven), Peter and I get most excited when we’re bringing in “Bazaar Virgins” (first timers) to the restaurant. It’s even more fun when they’re big time foodies like our friends Ron and Diane. Thanks to the wonderful staff (William, Felix, Alison, Audra!), we were seated at my favorite table in the Rojo room, with a direct view of the open kitchen.

It’s always a delight when Amanda rolls up to our table with the liquid nitrogen cart (or caviar or cotton candy). And I love when servers that aren’t even working our table (Calvin and Hugh) stop by for a quick hello. I’ve had several people ask me why I keep returning to the Bazaar, when there are so many other places to try, and honestly… besides the incredible food and fun atmosphere, it’s because they make me (and my “virgins”) feel perfectly welcome on each and every visit.

THANK YOU to everyone at Bazaar and SLS!

Bazaar Visit #11, MyLastBite.com
West Hollywood Cone: Rainbow Tobiko Caviar (almost too pretty to eat!)

Bazaar Visit #11, MyLastBite.com
Papas Canarias: Salty, wrinkled potatoes with mojo verde

Bazaar Visit #11, MyLastBite.com
Japanese Taco: Grilled eel, shiso, cucumber, wasabi and chicharron

Bazaar Visit #11, MyLastBite.com
Tortilla de Patates “New Way” Potato Foam, egg 63, caramelized onions

Bazaar Visit #11, MyLastBite.com
Gazpacho estilo Algeciras: Traditional gazpacho

Bazaar Visit #11, MyLastBite.com
Ensaladilla Rusa: Potato salad, tuna belly and mayo (I know this doesn’t look like much, but the flavors here were FANTASTIC.)

Bazaar Visit #11, MyLastBite.com
Wild Mushroom Soup: Idiazabal cheese and golden egg yolk

Bazaar Visit #11, MyLastBite.com
Uva Bella cocktails (muddled white grapes, gin, elderflower liqueur, fresh lemon juice, simple syrup and orange bitters).

The Bazaar by José Andrés, SLS Hotel
 465 South La Cienega Boulevard
Los Angeles, CA 9004
(310) 246-5555
http://www.theBazaar.com

< Visit 10

Dining date: 4/26/09

The Bazaar By Jose Andres on Urbanspoon

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Domenico Ristorante

Finally, Domenico Ristorante in Silver Lake is open!

I first met the restaurant’s executive chef last December, when I attended a molecular gastronomy class he taught at Sur la Table (at the Grove). Chef Michael Young spoke about his passion for Italian cooking, but the various classes I took from him were mostly about making groovy foams and far-out spherifications. I was really looking forward to trying his authentic, Italian FOOD, not just the modern recipes we made together in class. And finally, five months later, I got my first taste.

Domenico Ristorante, MyLastBite.comAfter making the reservation for Saturday night, I suddenly felt a little nervous. What if, by chance, I didn’t like Chef Young’s cooking? Just because I thought he was a great instructor and could make perfect fruit “caviar”, didn’t automatically mean that he’d be a great chef too.

The motto for my blog is: “If I like it, I share it… If I don’t, I don’t!”. Which means, if I don’t like something I’ve tasted on a restaurant’s menu, then I simply don’t write about that particular dish. Someone once told me that I’m “doing a disservice to the public” if I only write about positive experiences, but that’s just who I am, and I want my site to reflect that. I feel so grateful that I get to eat at all these wonderful places, and my favorite part (besides the actual eating) is sharing all the tasty photos. Plus, I figure with so many bloggers writing about the same restaurants in Los Angeles, it’s easy to figure out what dishes NOT to order.

Domenico Ristorante, MyLastBite.comWe had a 7pm reservation on Saturday night, but Peter and I arrived early so I could take a few photos of the restaurant exterior. Our friends Julian and Wendy joined us a few minutes later, and soon we were nibbling on fried olives and sipping glasses of luscious primitivo wine. The restaurant doesn’t have a liquor licence yet, but you can bring in your own wine with no cover charge (for the time being).

A Mano primitivo wine is our favorite Italian red, and we first learned about it from the great Mario Batali himself. He recommended it during a seminar we went to in New York, and it’s been a staple in our home ever since. Not only is it deliciously robust (think zinfandel), but at $10 a bottle we can afford to drink it all the time.

Looking over the menu, I wasn’t sure what to order at first. Domenico Ristorante is so new that I found barely a “yelp” online. One thing I did read about was the “wild boar ragu” so I definitely wanted to try that, but overall I felt lost without my regular “must order” list for the evening. Peter was in worse shape than me, since he never even looks at a menu when we go out. I’ve usually selected what we’re sharing ahead of time, and he actually likes not having the pressure of deciding.

The restaurant’s owner, Domenico Frasca, must have noticed we were a bit perplexed, and asked, “would you like the chef to select dishes for you”? The four of us giggled with anticipation as we handed over the menus. We spent the next three hours happily working our way through Prosciutto Riserva, Fried Parmesan with Balsamic, Crudo of Scottish Halibut, Risotto with Winter Truffle, Rootbeer-braised Kobe Beef, the Wild Boar Ragu and more!

Dinner wasn’t just “great”, the entire evening was exceptional: From the sexy decor (white, leather banquets), to the gorgeous waiters (I only remember Paolo’s name because he wrote it down along with the name of a pasta), to the friendly and cordial Domenico himself. Of course, it’s Chef Michael Young’s cooking that will have me coming back for more, and you can bet I’ll be trying each and every positively delicious bite on the menu!

Domenico Ristorante, MyLastBite.com
Menu

Domenico Ristorante, MyLastBite.com
Charcuterie: Salame Felino, Parmigiano Stravecchio, Prosciutto Riserva,Parma Butter, Horseradish Pesto and Mostarda Mantovana

Domenico Ristorante, MyLastBite.com
Fluke: Crudo of Scottish Halibut, Tuscan Chickpea Salad

Domenico Ristorante, MyLastBite.com
Fried Parmigiano with 30 yr old Balsamic Vinegar

Domenico Ristorante, MyLastBite.com
Pastificio Gragnano Fusilloni with Wild Boar Ragu

Domenico Ristorante, MyLastBite.com
Risotto with Asparagus, Black Winter Truffle and Quail egg

Domenico Ristorante, MyLastBite.com
Rootbeer -braised Kobe Short Rib, Sweet Corn Polenta, Horseradish Foam

Domenico Ristorante, MyLastBite.com
Torta della nonna (Ricotta Pinenut Tart)

Domenico Ristorante, MyLastBite.com
Rasberry chocolate tart, Chantilly cream, Rasberry Sugar

Domenico Ristorante, MyLastBite.com
a peek at the interior

Domenico Ristorante, MyLastBite.com
Chef Michael Young speaking to my husband Peter

Domenico Ristorante, MyLastBite.com
Chef Eliaza

Domenico Ristorante, MyLastBite.com
In the kitchen with Chef Eliazar and Domenico Executive Chef Michael Young

Domenico Ristorante
1637 Silver Lake Blvd. Los Angeles, CA  90026

Website

(323) 661-6166

Dining Date: 5/9/09

More about Chef Michael Young

Molecular Gastronomy Class

Sur la Table Classes (locations & calendar)

A Mano Primitivo Wine 

Mario Batali

On L.A. Times

The Grove

About Silver Lake

Domenico Ristorante on Urbanspoon

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Church and State (1 & 2)

Chef Walter Manzke’s smile is infectious. Wait, maybe I shouldn’t say “infectious” since we’re in the middle of the H1N1 Flu scare (I refuse to call it the OTHER name because I love my bacon).

Church and State, MyLastBite.comOn my first visit to Church and State, I didn’t get to meet the chef until evening’s end, when I stole a few seconds of his time to tell him how much Peter and I enjoyed the restaurant. During our entire dinner though, from across the room, I was carefully watching him as he expedited orders and finished off each plate in the open kitchen.

Between bites of the luxurious beef short-rib bordelaise and the perfectly baked (and cute) tiny ramekins of escargot, I would look over and see Chef Manzke’s face beaming. It’s almost like I could feel his joy drifting through the kitchen, then up above the beautiful, antiquated string of lights, and finally, smack down onto my plate.

Delicious food always makes me happy, but seeing chef Manzke’s ear-to-ear grin in the kitchen definitely made me more aware of the joy and care he (and his crew) puts into each dish.

Church & State, MyLastBite.comI love everything about this restaurant; the exterior, interior, the decor. It resides in a beautiful, old brick building that used to be the loading dock for the Nabisco Biscuit Company, and the downtown location makes me feel like I’m in New York City, or at least “New York Street” at Universal Studios. I was shocked how nearby it was as well: Door to door (with no traffic), it’s only fifteen minutes from our home in Studio City.

The bistro is casual enough for jeans and charming enough for a little, black dress. But personally, it makes me feel like dressing up in a boho-chic skirt, over-sized hoop earrings and chunky, cork platforms (something I imagine Ali MacGraw wore in the seventies, on fabulous trips to Paris).

The bar sits directly across from the kitchen, and we were seated near the large, front windows on our first two visits, with perfect views of both. There’s an antique absinthe dispenser on the bar counter which reminded me of the vintage absinthe spoons I started collecting back in 2001, when Peter worked on the marketing campaign for “Moulin Rouge!”

I think Toulouse-Lautrec himself would have loved one of the small tables along the cool, brick wall along the back. And just because I want to try a different view of the gorgeous room, that’s where you’ll find me on my next visit. Just look for the platform shoes and over-sized hoop earrings.

Church & State, MyLastBite.com
The entrance
Church & State, MyLastBite.com
Escargots de Bourgogne: Snails baked in Garlic and Parsley Butter, $12 (for 6). We will always order these on every visit!

Church & State, MyLastBite.com
They were SO GOOD.

Church & State, MyLastBite.com
Pied de Cochon: Pig’s feet and cheeks (made into a fritter cake), lentils, frisee aux lardons with a poached egg on top, $9. My FAVORITE dish so far! (Pied de Cochon means “pig’s foot” in French)

Church & State, MyLastBite.com
Tarte Flambée: Caramelized onions, Bacon, Gruyère cheese, $11. I love thin pizza crusts, and this was perfection.

Church & State, MyLastBite.com
Steak Frites: French fries, Sauce Béarnaise. Classic and DELICIOUS, we got the smaller “Petite Assiette” (small plate) size for $15 (full size, $25). Note: All the main dishes or “Plats Principaux” are offered in two sizes.

Church & State, MyLastBite.com
The whimsical interior.

Church & State, MyLastBite.com
Oreille de Cochon: Pig’s Ears with sauce bearnaise, $7. Courtesy of the nice couple sitting next to us. Crispy, Fatty, Goodness! (the pig’s ears, NOT the couple!)

Church & State, MyLastBite.com
Our wonderful server/pastry chef Marge (aka Mrs. Manzke!), showing us the dessert offerings for the evening.

Church & State, MyLastBite.com
I forgot what dessert we chose TO SHARE. Instead this incredible plank of sweetness was brought to us by Chef Manzke himself!

Apricot Tart, Pot de Crème au Chocolat, I loved the quenelle next to the chocolate (if I remember correctly, there were tiny delicious bits of toasted hazelnuts underneath), Apple Galette (I think), Croustade aux Fraises: Warm strawberry crips, vanilla ice cream.

I didn’t have the heart to tell the chef that I’m not really “into dessert” (one bite and I’m good). Luckily, Peter is INTO dessert, so even though we were full from dinner, we finished most of it!

Church & State, MyLastBite.com
The bar and Absinthe sign (it’s blurry, you’re not drunk)

Church & State, MyLastBite.com
Desserts and Cheeses in front of the open kitchen

Church & State, MyLastBite.com
The kitchen

Church & State, MyLastBite.com
Chef Manzke finishing two dishes, ticket orders

Church & State, MyLastBite.com
Top Left: Immersion Circulator (for cooking Sous Vide). Bottom Left: Chatting with chef Manzke. Right: Chef Walter Manzke expediting. I wanted so stand there all night and watch!

With Chef Walter Manzke, MyLastBite.com
All Smiles with chef Manzke.

Our perfect dinner was made even better by a chance meeting with Tasting Table’s Lesley Balla (former Eater LA editor). We’re “friends” on Twitter and Facebook, but it so was nice to say hello in person!

Church and State BistroChurch & State, MyLastBite.com

1850 Industrial St
Los Angeles, CA 90021
(213) 405-1434

Website (with pdf menu)

Reservations on OpenTable

Dining Dates:
4/5/09
5/2/09

Mentioned Above:

Moulin Rouge!

Toulouse-Lautrec

Absinthe (about)

New York Street, Universal Studios

Ali MacGraw

More about Chef Walter Manzke (work history)

Beef Short Rib Bordelaise that we had on our first visit

All my Church and State photos on Flickr

Church & State on Urbanspoon

9 Comments

Filed under Eating Out, Food Stories (written by me)

Meeting Dom DeLuise

The ultimate foodie, Dom DeLuise, passed away yesterday at age 75.

With Dom Deluise on the set of "Fatso", MyLastBite.comIt was thirty years ago, when I met the kind and generous comic during a school trip to 20th Century Fox Studio. Dom came out to greet us kids, and then he invited us onto the “Fatso” set (directed by Anne Bancroft) for an impromptu tour! The film’s continuity supervisor had an absolute fit, but Dom thought it was hilarious.

I personally find it funny, that 30 years later I’m so obsessed with my food WRITING… almost as much as his character was about food EATING.

He will most definitely be missed.

If you’ve never seen the movie “Fatso”, it’s available on Netflix.

He also penned several cookbooks available on Amazon.

On IMD

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Filed under Little Bites

Akasha

I thought Akasha Restaurant was a vegan restaurant. Looking back in my 2008 calendar, I actually made several dinner reservations, then postponed going because I thought the meal would consist of only organic veggies.

It’s not that I don’t like my vegetables because I do. It’s just that I simply HATE the idea of going to a place that only serves things like portobello mushroom burgers and quinoa pudding.

To be perfectly frank, I think I got confused because I kept reading that Akasha was a “green” restaurant. Some of the amazing “green facts” listed on their website include:

FOOD
Sources: Farms, ranches and fisheries that are guided by the principles of sustainability, local produce whenever possible.

Standards: Natural and organic ingredients with no artificial preservatives, colors, flavors, trans fats, nitrates, hormones or antibiotics.

BEVERAGE
Water: In-house water purified and bottled with the Natura system.

Spirits, Wine & Beer: Many organic, sustainable and bio-dynamic selections on list.

BUILDING AND DÉCOR
Materials: American Clay, no VOC paint, sustainable insulation recycled ceiling material, reclaimed finishes, recycled glass tile, reclaimed barn wood recycled fiberglass insulation, beeswax finishes, local limestone.

Furniture: Organic leather, hemp fabric, sustainable wood.

Bathrooms: Reclaimed wood stalls, waterless urinals, auto shut off sinks, biodegradable soap, high post-consumer toilet paper / paper towels.

UNIFORMS
Jeans: Levis Eco 100% organic cotton jeans

Shirts & Tee Shirts: 100% organic cotton

PAPER GOODS
To-Go Cutlery: Wheatware™, biodegradable, made from wheat (link to complete list below).

Yes, Akasha Restaurant is “green”, and downright beautiful as well. But Akasha restaurant is NOT, and has never been a vegan restaurant. 

They serve BEEF (hell, yes!): The best short-ribs I’ve ever had, cooked “asian-style” with star anise and ginger.

They also serve lamb: Decadent little Niman Ranch lamb sliders topped with feta and tomato chutney. And fyi… I’m not a big lamb fan, but I would order Akasha’s mini lamb burgers again and again.

The two seafood dishes I tried were fantastic. Perfectly seared albacore and wild pepper scallops with forbidden black rice risotto.

Quinoa? Yep, it’s on the menu, but I didn’t order it on my first visit. Maybe next time, but only if I’m having a big, comforting plate of juicy, pork chops as well!

Akasha Restaurant, MyLastBite.com
Awesome Cocktails: 
“Slumdog Passion” (left), tru lemon organic vodka, passion fruit puree, pineapple juice, blood orange & agave. “The Akasha”, made with crop organic cucumber vodka, pineapple & cucumber juice, martini style.

Akasha Restaurant, MyLastBite.com
Deep-fried Chickpeas (very similar to Animal!)

Akasha Restaurant, MyLastBite.com
In photos clockwise from bottom left: La Quercia Prosciutto Pizza (oregonzola, fig, caramelized onions, wild arugula), Asian Style Braised Shortribs (star anise, ginger & pink peppercorns, parsnip-potato puree, baby spinach, scallions), Organic Macaroni and Cheese with toasted bread crumbs, Niman Ranch Lamb Sliders with sheep’s feta, local arugula, tomato chutney . (We were so hungry, I was rushing the camera. I will get BETTER photos on my next visit I promise! ) 

Akasha Restaurant, MyLastBite.com
In photos clockwise from bottom left: Escalavida on a mushroom puree with truffle salt, Togarashi Seared Albacore (bibb lettuce, daikon, carrots, avocado, coconut cashews, spicy sweet chili sauce), House-made Onion Rings (rice flour crusted, smoked paprika dipping sauce), Decadent Chocolate Dessert.

And Finally… Why do my pups love Akasha?

Because she sent home a bag of home-made, delicious doggie biscuits!
Dog Cookies from Akasha! MyLastBite.com
Top left: Harrison (white), Miss Martini (black) and the baby… little (blonde) Maxwell!

Akasha! MyLastBite.comAkasha Restaurant
9543 Culver Blvd
Culver City, CA 90232
(310) 845-1700 

Website (with menu)

OpenTable (free reservations)

Dining Date: 4/19/09 (Dinner with Julian, Wendy and of course, Peter)

Cmplete list of Akasha “Green Facts” here

Akasha on Urbanspoon

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Filed under Eating Out

Saam (Bazaar visit 9, Saam visit 1)

Dining in the new Saam restaurant makes you feel special. It’s located behind a secured, nondescript door near Bar Centro, at the Bazaar by José Andrés. Each of the twenty courses (one or two bites each) are brought out on individual plates, while you sit at one of the exclusive, coveted tables. To me, it feels like a sleek and sexy modern-day speakeasy.

Saam at the Bazaar, MyLastBite.comThe service? Impeccable. I haven’t been to Alinea yet, but I’m guessing the experience is close, or at least as close as we’re going to get here in Los Angeles! It’s like flying first class, where you’re treated like a celebrity and you know it. Especially true for an early dinner on opening weekend. We were one of the first to be seated for the Saturday evening service, and at times there were four staff members looking after the two of us.

The food? It was my ninth visit to the Bazaar and I knew the menu backwards and forwards, so I was pleasantly surprised to find each dish “kicked up a notch”, and thrilled to try a few new bites as well. I found myself mouthing “wow” to my husband Peter, especially when we were served updated versions of dishes we tried on previous visits.

“Saam: The Chef’s Tasting Menu” is printed on top of each take-home menu (rolled up and tied with a little black ribbon), a great souvenir to remember an elegant evening. But throughout our wonderful dinner, I couldn’t help but feel there was something missing. The food was the best I’d ever had at the Bazaar, so that wasn’t it. Our server Charlie was attentive, engaging and throughly knowledgeable. Carolina was nearby in case we had any needs or questions as well. Managers William and Felix stopped by to ensure that we (and later, each and every table) were enjoying the evening, but my dinner still felt incomplete. Why?

Because “Saam: The Chef’s Tasting Room” was missing the one thing I love most about the Bazaar (besides the food), it was missing the chefs.

My favorite tables at the Bazaar are one of the two “Tron” tables in the Rojo room. They’re not officially called “Tron” tables… that’s just what we call them because they have cool laser-like red lights beneath the surface. The few times I’ve been lucky enough to have a seat facing the open kitchen was at one of the these tables. I loved watching Chef Voltaggio warm up the “smoking” gun to finish off the salmon dishes. And as a fan of the show “Top Chef”, could there be anything better than seeing Chef Marcel Vigneron working the foam? By the way, I think the show portrayed him as an arrogant nitwit, because in person he’s a real sweetheart. 

After we finished our evening at Saam, we made our way to the Rojo kitchen where the kitchen staff was in full swing. It was busy, crowded and the room was filled with the frenetic energy that I missed. It sort of felt like I had been at the wrong party earlier.

Do I recommend Saam? Absolutely. Especially if it’s your first visit to the Bazaar. It’s quieter and more focused than either the Rojo or the Blanca room, and you’ll be carefully guided through a palate pleasing, high-flying experience. Heck, it’s not that I don’t like flying first class (the few times I’ve experienced it), it’s just that I like watching the crew even better.

Tasting Menu is $120 per person.

Saam at the Bazaar, MyLastBite.com
Course #1: Salt Air Margarita. Delicious as always.

Saam at the Bazaar, MyLastBite.com
Course #2: Sweet Potato Chips and Yogurt Dip. I love the anise flavor in the yogurt.

Saam at the Bazaar, MyLastBite.com
 Caviar Steamed Bun. Using the steamed bun makes for a nice twist on a classic.

Saam at the Bazaar, MyLastBite.com
Course #4: Olive Oil Bonbon This was such a treat!! I first saw this being made on “Gourmet’s Diary of a Foodie” by Chef Andrés and his Minibar Chefs: Ruben Garcia and Katsuya Fukushima. It’s like a candy shell filled with olive oil. Into your mouth and it crumbles. SO AMAZING.

Saam at the Bazaar, MyLastBite.com
Course #5: Bagel and Lox Cone. Delicious as always.

Foie Gras Cotton Candy, MyLastBite.com
Course #6: Cotton Candy Foie Gras (foie gras rolled in corn nuts). Still a favorite and so good I forgot to take a photo before eating! (photo from previous visit)

Saam at the Bazaar, MyLastBite.com
Course #7: Olives Ferran Adria. My first love (and why I started taking Molecular Gastronomy classes last year!)

Saam at the Bazaar, MyLastBite.com
Course #8: Jose’s Ham and Cheese.  I LOVED the Jamón Ibérico with the soft La Serena cheese inside the “air bread”. This was one of the “kicked up” dish updates, similar to “Philly Cheesesteak”. La Serena is a creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain.

Saam at the Bazaar, MyLastBite.com
Course #9: Sea Urchin Conservas. Fantastic flavors AND presentation.

Saam at the Bazaar, MyLastBite.com
Course #10: Boneless Chicken Wing. Delicious as always.

Saam at the Bazaar, MyLastBite.com
Course #11: Shrimp Cocktail. The updated cocktail sauce was richer, almost creamy.

Saam at the Bazaar, MyLastBite.com
Course #12: Nitro Gazpacho. I always love when the Liquid Nitrogen cart rolls up! Gazpacho “cooked” in the nitro.

Saam at the Bazaar, MyLastBite.com
Course #13: Blufin Tuna Toro (and Norwegian Lobster). Both AMAZING.

Saam at the Bazaar, MyLastBite.com
Course #14: Norwegian Lobster.
Perfection in one bite.

Saam at the Bazaar, MyLastBite.com
Course #15: “Smoked” Salmon. Another favorite, the dish is finished using a “smoking gun”.

Saam at the Bazaar, MyLastBite.com
Course #16: Not Your Everyday Caprese (top). I recently learned how to make these liquid mozzarella balls!

Course #17: Tournedos Rossinii 2009. Wagyu beef, truffle and foie gras. MORE PLEASE!

Saam at the Bazaar, MyLastBite.com
Course #18: Dragon’s Breath (caramel popcorn “cooked” in liquid nitrogen). Currently only served in the Saam room, we’ve enjoyed it several times before. It’s FUN!

Saam at the Bazaar, MyLastBite.com
Felix Meana making Dragon’s Breath

Saam at the Bazaar, MyLastBite.com
Coconut in a “Half Shell”. Peter loved all three desserts. I was too full!

Saam at the Bazaar, MyLastBite.com
Chocolate Biscuit Coulant Michel Bras (above) and Petit Fours: Tablets, Bonbons

Saam, at the Bazaar by José Andrés, SLS Hotel
 465 South La Cienega Boulevard
Los Angeles, CA 9004
(310) 246-5555
Dining date: 4/11/09

Mentioned above:

Tron, the movie

Tron, the table

Alinea (someday!)

Top Chef

Smoking Gun

Molecular Gastronomy Classes

Gourmet’s Diary of a Foodie

Watch the episode with the Olive Oil Bonbon!

MiniBar

In the kitchen with the chefs

<< Bazaar Visit #8

Bazaar Visit #10 >>

All my Bazaar photos on Flickr

Saam at the Bazaar By José Andrés on Urbanspoon

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Filed under Eating Out, Molecular Cooking