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Chimichurri “Air” – Adventures in Molecular Cooking [7]

After learning the simple recipe for making flavored “air” at Molecular Gastronomy Class, I thought long and hard about what I wanted to aerate first. Multiple visits to the the Bazaar by José Andrés had me familiar with Bar Centro’s “salt air” topped margaritas, and my favorite “new way” martini with spherified (Ferran Adria) olive is topped with a tangy brine “air”. 

Peter and I love grilling flatiron steak, and I make homemade chimichurri sauce at least once a week. But in our house it’s not just for beef. We also add it to eggs, quesadillas, pastas, and even tuna salad.

Chimichurri "Air" photo 10 by MyLastBite.comTo make the “air”, there are actually only two ingredients needed: some sort of liquid and the lecite (aka lecithin), a natural soy-based emulsifier (links below).

Traditional chimichurri is usually made with two liquids: olive oil and acids, usually limes or vinegar. To make my chimichurri air, I left OUT the olive oil and just drizzled the oil on the steak directly, BEFORE adding the “air” on top.

I like my chimichurri REALLY spicy and wasn’t sure the heat would remain after straining and aerating, but it did. The light (and well, airy) texture was a refreshing change from the standard sauce. 

I certainly don’t plan on going crazy with the lecite (although I do think a Heinz 57 “air” would be an awesome return to my childhood). To me, it’s simply about learning yet another delicious (and fun!) cooking technique at home.

My Recipe for Chimichurri Air:

Chimichurri "Air" photo 2 by MyLastBite.com9 oz liquified chimichurri sauce (recipe follows)
1.5 g lecithin (aka lecite), food grade
Olive oil (to drizzle on steak) 

To make the chimichurri sauce:
1 cup chopped parsley
1 cup chopped cilantro
2 medium jalapeno chilies (or more if you like it spicy)
8 oz of fresh lime juice or red wine vinegar
2 or 3 cloves of garlic
Fleur de sel (or sea salt) 

Place all ingredients in a mini-chop or food processor and blend until liquified.

Chimichurri "Air" photo 3 by MyLastBite.comMeasure 9 oz of liquid (add vinegar or water if needed). 

Then pour the liquid through a fine strainer to remove any large pieces.

Make sure it’s 9 oz of liquid to 1.5 g lecithin (again, add vinegar or water if needed).

Place the chimichurri sauce and lecite into a large bowl and blend with a stick-blender until foaming. Note: I have a large, plastic container that I use for this. It can get pretty messy in a standard bowl, so wear an apron!

Chimichurri "Air" photo 9 by MyLastBite.comPrepare the steak:
Grill steak to desired doneness and let meat rest for at least ten minutes.

Cut and plate then drizzle olive oil directly on steak.

Add salt then scoop out whipped “air” from bowl and gently place on meat.

If the “air” becomes watery, simply blend again (not too long) until foamy. Serve immediately!

Chimichurri "Air" photo 11 by MyLastBite.com

Mentioned Above:

Bazaar’s Martini w/ Brine “Air”

About Texturas (in English)

Albert & Ferran Adria Textura site (spanish)

About Texturas – Lecite (airs)

Where to buy molecular ingredients

Molecular fun at home

My ChimiTuna (tuna salad with chimchurri)

My visits to the Bazaar

Ferran Adria’s “Liquid” Olive

El Torito’s Deep-Fried Ice Cream photo

Adventures in Molecular Cooking 6 (Trisol)

Adventures in Molecular Cooking 5 (Class)

Why I call it “Molecular Cooking”

All my chimichurri “air” photos on Flickr

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Filed under Molecular Cooking, Recipes

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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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

The Bazaar by José Andrés [8]

Sunday night at the Bazaar with Phil from “My Life As A Foodie”, his wife Katrina, and fellow food-lovers Dean and Stephanie.

When we were seated at the “Chefs Table” in the Rojo Room, Peter and I made sure that he and I were the two diners facing AWAY from the open kitchen. We had four eager “Bazaar Virgins” with us and for them to get the most of the experience, they faced the chefs, giving them first-class seats to the “show”!

We shared many of what I now call “essential” tapas from both the Blanca and Rojo menus. These are dishes we get every visit and include: Jamón Ibérico, Chicken and Béchamel Fritters, Sea Urchin with Avocado in a Steamed Mini Bun and Philly Cheesesteak Air Bread (photo links below).

This was my eighth dinner at Bazaar. Had I tried everything on both the Rojo and Blanco menus? Well no, to be honest there were still a few vegetable dishes I’d been avoiding. It’s not that I don’t like veggies, it’s just that when presented with a choice between plump butifarra (sausage) or brussel sprouts… I’m going to always insist on the meats (or seafood or foie gras) first.

Our evening was made even more delightful when Chef Voltaggio presented a NEW, elegant salmon dish that he wanted us to try. The “Smoked” Salmon was cooked sous vide (French for “under vacuum”), served with cucumber “noodles” and set on top of a small potato blintz. This was all presented under a glass dome and served on a piece of black slate. Before leaving the kitchen, the dome was lifted slightly and Chef Voltaggio “smoked” the salmon with a culinary *smoking gun. When the servers brought the salmon to the table, puffs of smoke gently wafted from under the glass as the domes were removed. It was cool (and tasted heavenly).

General Manager, William Douillet, seemed to always “magically” appear when there was the slightest inquiry.  Thoughtful and courteous, he always makes each visit a “special” occasion. Our four friends, no longer “Bazaar Virgins”, still haven’t stopped talking about the experience.

Tapas we tried on this visit:

Ajo Blanco, MyLastBite.com
Ajo Blanco: White Gazpacho, Tomatoes, Grapes, Raisins, topped with Tomato Granita $5. I loved this savory dish (sort of like a panna cotta), especially the texture of the granita on top.

Cauliflower "Couscous", MyLastBite.com
Sautéed Cauliflower “Couscous”
: Cauliflower puree, harissa, pomegranate $8. The tiny, crunchy bits of cauliflower were terrific mixed with the pomegranate.

Brussel Sprout Leaves, MyLastBite.com
Brussel Sprout Leaves with lemon purée, apricots, grapes and lemon “air” $8. I hated brussel sprouts as a kid, so the fact that I actually liked this was a nice surprise.

Buñuelos, MyLastBite.com
Buñuelos (Codfish Fritters) with Honey Aoli $8. I liked that I could really taste the fish in these fried balls. Usually with deep-fried fish, all I taste is the “fried” part.

Quesos, MyLastBite.com
Cheese from right to left: This was my first taste of 
La Serenaa creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain. Valdeón is a rich, creamy, intensely-flavored cow and goat’s milk blue cheese, saltier than Stilton and not as intense as Cabrales. Idiazábal is the national cheese of the Basque country, is made from sheep’s milk and is usually smoked. Served with Picos (Spanish crispy bread) and Quince jam. 3 Quesos $15

"Smoked" Salmon 1, MyLastBite.com
The “Smoked” Salmon arriving at our table…

"Smoked" Salmon 3, MyLastBite.com
The
“Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz. The flavors and textures were OUTSTANDING… perfectly cooked salmon, with faux cucumber noodles on crispy potatoes.

Wild Mushroom Rice, MyLastBite.com
Wild Mushroom Rice with Idiazábal Cheese, $10. A creamy, savory tapas version of the rice dish Marcel surprised us with on visit #4 (sans truffles).

“Essential” Bazaar Tapas that we get on every visit:

Sea Urchins, Avocado in a Steamed Mini Bun

Jamón Ibérico (Iberian Ham)

Chicken & Béchamel Fritters

Philly Cheesesteak Air Bread 

‘Pa amb’ tomaquet (bread with tomato in Catalan)

Mentioned above:

My Life as a Foodie
(with many more Bazaar dinner details)

The Smoking Gun

More about Sous Vide cooking

Chef Michael Voltaggio

Manager William Douillet

My Bazaar Photos on Flickr

Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.thebazaar.com

Dining Date: 3/29/09

<– Bazaar Visit 7

Bazaar Visit 9 –>

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Filed under Eating Out, Molecular Cooking

The Bazaar by José Andrés [7]

You would think after six group dinners at the Bazaar, I’d have tried everything on the menu right? Wrong.

I thought so too until I started ticking off each dish on a contraband menu that I brought home last month. The truth is, I even started forgetting dishes that I had already tried a few months back, like the Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. I tried it on my first visit, but didn’t take a photograph of it… so I forgot.

Visit #7 was a Bazaar “Girl’s Night”!
With Ashley, MyLastBite.comA few months ago I “met” Ashley on Facebook. We were always commenting on the same food photos (by mutual friends) or posting notes about restaurants we’d recently tried. After we became Facebook “friends”, I invited her to our Slumdog Oscar Party and we quickly planned a night out at the Bazaar.

Our “Girl’s Night” fell on a Tuesday, and it was the first time I’d been to the Bazaar on a weeknight. I figured it would be slower than the weekend, and was surprised to see every table filled when we sat down in the Rojo (my favorite) Room.

There were several “restaurant celeb” sightings that evening, including Brent Bolthouse tucked into one of the black leather booths. At the table to the left of us was a writer from “Travel and Leisure” Magazine, and we overheard that another great review was on the way. Seated to the right of us in the second leather booth, was none other than Chef Octavio Becerra from Palate Food and Wine. When he got up at the end of his meal, I stopped him to say hello. Peter and I love his “Porkfolio” and Salmon Rillettes!

This was Ashley’s first visit to the Bazaar, so we ordered a few of the “must haves” tapas including the Philly Cheesesteak with Air Bread, Foie Gras Cotton Candy and tender Lamb Loin (links to photos below). When I scanned the menu, I didn’t remember trying the Butifarra and white bean dish so we ordered that as well, and that turned out to be our favorite dish of “Girl’s Night”!

Butifarra, MyLastBite.com
Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. The white beans were incredible… soft on the inside with a light crispy topping.

Caesar Salad (photo by Ashley Rosen) MyLastBite.com
Organized Caesar Salad with Quail Egg and Parmesan

Roe Cone (photo by Ashley Rosen) MyLastBite.com
Soy-marinated
Salmon Roe Cones

Bazaar Lollipops (photo by Ashley Rosen) MyLastBite.com
Chocolate Lollipops: Raspberry White Chocolate and Candied Orange Peel Chocolate

Additional Dishes We Shared:
Philly Cheesesteak: Air Bread, Whipped Cheddar and Wagyu Beef 

Foie Gras rolled in Corn Nuts and wrapped in Cotton Candy

Chicken and Béchamel Fritters

Lamb Loin with Mushrooms and Potato

Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.TheBazaar.com

Dinner with Ashley, 3/24/09

 

Thanks William! MyLastBite.com
Thank you William!

Mentioned Above:
Facebook

Slumdog Oscar Party

Brent Bolthouse

Travel and Leisure Magazine

Chef Octavio Becerra

Palate Food and Wine

Porkfolio & Salmon Rillettes

<– Bazaar Visits 5 & 6

–> Bazaar Visit 8

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Filed under Eating Out, Molecular Cooking

“Airs & Spheres” – Adventures in Molecular Cooking [5]

Molecular Gastronomy Class #2 – “Airs and Mozzarella Spheres”

Molecular Gastronomy Class, MyLastBite.com“Laboratory Work” was the title of the second Molecular Gastronomy class I attended in February, and it was so much more fun than the first. Instead of learning just one recipe throughout the afternoon, we were allowed to work on several. My favorites included: Airs, Mozzarella Spheres, “Wine” Caviar, and Hot Ice Cream.

Like the initial class I took back in November, this was also taught by Chef Michael Young at Sur la Table in Los Angeles. I was joined again by husband Peter and food-lovin’ nephew Cody and fellow foodblogger Phil (My Life as a Foodie) and his friend, Jill.

Before coming to class, I was most excited about learning how to make “airs”. Since purchasing Ferran Adria’s el Bulli (molecular gastronomy) mini kit, I hadn’t yet had the courage to try out the Lecite, which is part of the ‘EMULSIFICACIÓN’ Group. Lecite is a natural soy lecithin-based emulsifier, and it’s ideal for making flavored airs (links below).

As it turns out, making foams and airs was easy: add the Lecite and whip until frothy!

Recipe for Carrot Air:

18 oz carrot juice
3g lecithin (aka lecite), food grade

Place the carrot juice and lecite into a large bowl and blend with a stick-blender until foaming. Scoop out whipped “air” from top and serve.

Making Carrot Foam, MyLastBite.com
In photos: Cody and Peter, Carrot air, Phil, Jill, Cody and Peter

I’ve had mozarrella spheres at the Bazaar several times, so I really enjoyed learning how to make them in class!

Molecular Gastronomy Class, MyLastBite.comRecipe for Mozzarella Spheres:

250 g Buffalo Mozzerella
150 g Heavy Cream
5 g Calcium Lactate (1.25%)
Tomato Juice (optional)
1 L. Water
5 g Sodium Alginate (0.5%)

1. Mix mozzarella with cream and calcium lactate.

2. Fill bowl with water and add sodium alginate.

3. Stir until dissolved.

4. Transfer mozzarella mix to alginate bath.

5. Allow 2 minutes for setting

Optional: Inject spheres with tomato juice and serve. Note: We had a difficult time injecting the tomato juice, so I would probably leave that part out if trying for the first time.

Making Mozzarella Spheres, MyLastBite.comIn photos: Trying to inject the mozzarella balls with tomato juice.

Making the apple caviar was easy this time around, since I’ve made it several times myself at home. After our group finished making the caviar, Peter said “to heck with apple juice, where’s the alcohol?” Chef Young overheard and handed Peter an open bottle of wine, and that’s when we REALLY started having fun. The wine caviar was fantastic, and it will make for a whole new twist on “Wine and Cheese” nights for sure!

Making Wine "Caviar", MyLastBite.comRecipe for Apple Caviar

9 oz. Apple Juice (or wine, we used red)
2 g (.07 oz.) Sodium Alginate
18 oz. water
2.5 g (.09 oz.) Calcium Chloride 

1. Mix the sodium alginate with 1/2 of the apple juice and blend until dissolved.

2. Mix in remaining juice, strain and allow to sit to remove any air bubbles.

3. Dissolve the calcium chloride in the water.

4. Fill syringe or squeeze bottle with the juice mixture.

5. Softly expel mixture into calcium chloride bath drop by drop.

6. After a minute, remove gently with a tea strainer and rinse gently in cold water.

Making Apple "Caviar", MyLastBite.com
Apple Caviar

Wine "Caviar", MyLastBite.com
Photo above: Peter’s wine “caviar”!

When Chef Young said he would be demonstrating how to make “Hot Ice Cream”, all I could think about was the deep-fried ice cream balls I used to order at El Torito restaurant, but this was nothing like my favorite high school dinner-date treat! It was also the most difficult “recipe” of the day. So difficult, that we all pretty much just watched our instructor take us through each step over the stove.

Recipe for “Hot Ice Cream”

With my good buddy Phil, MyLastBite.com306 g Whole Milk Yogurt
230 g Cream Cheese
80 g Agave Nectar
154 g Water
1 Vanilla Bean, scraped
1 Pinch of Sea Salt
11.55 g. Methyl Cellulose (1.5%) 
Ice bath 

1. In a blender puree together the yogurt, cream cheese, agave nectar, vanilla and salt. Blend just until the mixture comes together as a smooth puree, but do not aerate.

2. Heat the water to a boil. As soon as it’s boiling remove from heat and whisk in the methyl cellulose.

3. Once the methyl cellulose is dispersed, add it to the blender and puree until the mixture is homogenized, again do not aerate. 

4. Prepare ice bath. Pour mixture into a bowl and chill in ice bath. Set the ice-cold mixture rest in the fridge for at least an hour, preferably overnight before poaching the ice cream.

5. When ready to make hot ice cream, heat a pot of water to a boil. When the water boils, shut off the heat and scoop the ice cream base.

6. As you scoop, wipe the edges of the ice cream scoop and then immerse the scoop and its contents into the hot water. You will see the ice cream set, and then dislodge it from the scoop. The ice cream should poach for about one minute for small scoops and longer for larger scoops. Depending on the size you may have to turn the heat back on to keep the water hot.

7. Once the ice cream is set, remove the scoops and drain briefly on a paper towel and place into serving dishes. As the mixture sits, the ice cream will melt.

Please note: I did not test this recipe myself, but it was fascinating to watch and was delicious. My Cody nephew thought it would be perfect on a freshly-made waffle.

Making "Hot" Ice Cream, MyLastBite.com
Photos: Phil, Chef young, Jill, Cody and Peter. “Hot” Ice Cream made with Methyl Cellulose.

Class Date: 2/22/2009
Sur la Table, Los Angeles (at the Grove)
Cost $89 

Sur la Table Cooking Classes

Mentioned Above:

All photos from this molecular gastronomy class

Where to buy molecular ingredients

Molecular Gastronomy Class, MyLastBite.comMolecular fun at home

About Texturas (in English)

About Texturas Lecite (airs)

Albert & Ferran Adria Textura site (spanish)

All recipes above adapted by Chef Michael Young

Domenico Ristorante (Chef Michael Young)

Why I call it “Molecular Cooking”

The el Bulli kit!

Check out My Life As A Foodie’s awesome Podcast of our class!

Wine Caviar by my friend Phil

Adventures in Molecular Cooking 4

Adventures in Molecular Cooking 6

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Filed under Molecular Cooking, Recipes

Animal [10]

I was a little worried about taking our friends, Ron and Diane, to Animal over the weekend. Ever since my first visit to the restaurant last summer, I’d been raving, ranting and downright praising the food heavens for bringing us Jon Shook and Vinny Dotolo. Not only because everything they cook is delicious and adventurous (link to previous posts & photos below), but also the profound sentimentality I feel when I eat it. The food at Animal reminds me of my dad’s cooking and since he lives far away in Scotland, a meal at Animal makes me feel closer to him. A little silly I know, but that’s the magic of food and memories.

For our dinner last Saturday, our server was someone new (to us). Joshua was sweet and very helpful, especially when we were deciding which wine would go with our various dishes. After we tasted a couple of different glasses, we selected the La Salette Valpolicella (Italy) 2006, $54. The new manager, Asher, was also very gracious and made sure I went back to see the guys in the kitchen (I missed them!). Jon (chef & co-owner) came out to say hi to Peter and meet our friends, then had to get back on the line for the busy dinner service.

After Joshua took our orders, I was still a little concerned about Ron and Diane. They’ve eaten in the best foodie towns in the world… from Le Bernardin in New York, to the freshest sashimi in Tokyo’s Tsukiji Fish Market. Would Animal be good enough for them? Maybe I overhyped it. Maybe the food wouldn’t be “refined” enough for them.

I need not have fretted of course because, just like me… they LOVED every bite. 

What we ate:

Fried Chicken Livers at Animal, MyLastBite.com
Fried Chicken Livers w/ Jalapeno Slaw $7

Pork Belly at Animal, MyLastBite.com
Pork Belly, Kimchi, Peanuts, Chili, Soy Sauce & Scallions $11

Rabbit Ravioli at Animal, MyLastBite.com
Rabbit & Kale Ravioli w/ Truffle Butter & Parmesan $22. (This dish forced me to have bad table manners because after finishing the ravioli, I couldn’t stop dipping my finger into the truffle butter sauce!)

Flatiron Steak at Animal, MyLastBite.com
Flatiron Steak w/ Mash, Foie Gras Sauce, & Roasted Cipollini Onions $28

Mexican Shrimp at Animal, MyLastBite.com
Mexican Shrimp, Fennel, Olives, Tomato, Borlotti Beans & Green Garlic $26

Duck Breast at Animal, MyLastBite.com
Duck breast with parsnip, apples, bacon, butternut squash & red wine $25

Desserts at Animal, MyLastBite.com
Bacon Chocolate Crunch Bar w/ S&P Anglaise $8, Tres Leches Cake $7, Joe’s Doughnuts w/ Apple & Caramel $8

Donuts at Animal, MyLastBite.com
A close up of
Joe’s Doughnuts w/ Apple & Caramel $8 (As Bourdain would say…”these are purely EVIL… but in a GOOD way”)

We also ordered: Crispy Hominy with lime $5 (Ron said he loved it, and he could imagine movie theaters selling fried hominy by the bucket!)
and
Melted Petit Basque with Chorizo and Garlic Bread $11

Dining Date: 2/7/09

<- Visits 8 & 9

- > Visit 11

Animal Restaurant
435 N. Fairfax Ave.
Los Angeles, CA 90036
(323) 782-9225
Website

Mentioned Above:

Tsukiji Fish Market

Le Bernardin

La Salette Wines

Bourdain

Eater L.A.

With my dad in Scotland

 

Animal on Urbanspoon

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Filed under Eating Out

Bacon, Eggs and “Pasta” – Recipe

I love Shirataki Tofu Noodles because they’re a great low-carb alternative to pasta. If you haven’t had them before then you’re probably thinking “Gross! TOFU Noodles??”… but I love them enough to keep them stocked in my fridge.

I’m always looking for ways to cut carbs at home (only at home), so I can continue eating out a couple times a week, and not have to someday turn MyLastBite into “MyBigButt”! I refuse to “diet”, but I’ll happily eat less now so I can eat whatever I want next weekend.

Low-carb Shirataki noodles are already cooked, so you just need to warm them through and then add to whatever you’re making. My two favorite dishes are Shirataki Angel Hair mixed with a little olive oil, fresh herbs and turmeric (topped with chicken), and also a breakfast pasta (recipe below). It’s a filling and a totally gratifying meal, and then I can “save up” eating those extra carbs and calories for my next, outrageous dining adventure!

Bacon, Eggs and “Pasta”

1 Package of Shirataki Angel Hair Pasta
2 slices of cooked bacon (cut into pieces)
1 egg, mixed and ready for pan
1 scallion, sliced
1 tablespoon of parsley, chopped
1 serrano chili, chopped (optional) 
1 teaspoon of chili pepper (I use Nanami Togarashi) 

Throughly rinse the noodles in hot water and drain. When you first open the package, it will smell a little “fishy”. Don’t worry, the smell will go away after rinsing.

Heat nonstick frying pan and warm bacon through. Remove from pan.

Using residual bacon fat in pan, cook scallion and serrano chili to your liking. Remove and add to bacon.

For the egg, add oil or butter to pan if needed, then heat up and gently pour in mixed egg. Lift the handle of the pan and spread the egg around to make a thin omelet. After the egg is cooked on both sides, flip onto cutting board and slice into bite-size pieces (or simply scramble).

Off the heat, add the Shirataki noodles to the frying pan.

Stir in all the cooked ingredients, parsley and add seasoning to your liking.

Enjoy immediately.

Shiritaki Bacon & Eggs, MyLastBite.com
Five minutes to breakfast

Shiritaki, MyLastBite.com
How the noodles look right out of the package.

Shiritaki, MyLastBite.com
After rinsing.

Shiritaki Bacon & Eggs, MyLastBite.com
My Breakfast Pasta. It does NOT taste like a “diet meal”.

Shiritaki Bacon & Eggs, MyLastBite.com

You can easily find Shirataki Noodles at Gelsons and Ralphs markets (if you live in L.A.) and they’re available online too.

Shirataki Noodles (6 grams of Carbs per package)

Nanami Togarashi Chili Pepper

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Filed under Recipes

Michael Mina – San Francisco

My niece Kindal and nephew Chace recently turned thirteen, which I think is the very first “milestone” birthday that most of us celebrate. At thirteen we’re “cool” teenagers… at sixteen we get to drive (if we’re lucky)… at eighteen we’re “grown-ups” (although I personally disagree with that one!). Turning twenty-one means cocktails, cheap Happy Hour food and getting a real job…. while thirty means we’re done making the stupid mistakes we made in our twenties (hopefully)!

The Twins, MyLastBite.com

To celebrate the twins 13th birthday, I wanted to do something extra special with my sister’s amazing kids. They have never been on an airplane (except on a film set!), so I figured this was the perfect way to celebrate them becoming bona-fide teenagers.

I first thought about a Las Vegas trip. That would work out well for me because of the long list of restaurants I want to try in “Sin City”. Places I’m dying to eat at are Jet Tila’s Wazuzu, the freshly flown in Mediterranean seafood at Bartolotta (both at the Wynn Encore), and the legendary Joel Robuchon at MGM. But the twins had been to Vegas before, during family boating trips to Lake Mead and I wanted this birthday celebration to be a whole, new experience.

San Francisco sounded perfect. It’s a short flight (just over an hour) and we could fly out of Ontario airport (CA) which is near my sister’s house in San Dimas. I started checking flights online and noticed that the airplanes from Ontario to San Francisco were small (30 seat turboprop) commuter planes. For this, the twins first flying experience, I thought it would be better to board a large, roomy jet where they could do a little exploring in flight… meaning strolls to the back to check out the lavatories (remember, as a kid, when that was fun?). However, this route was more expensive (and a bit of a drive for my sister), but I went ahead and reserved flights from Los Angeles to San Francisco on January 24th.

After I cleared the dates with my sister, and got my husband to agree to step away from his computer for two consecutive days, I booked the trip. Even though the twins thought the “gift” was going to be the airplane ride, I wanted to find a restaurant that would provide a wonderful memory for this special occasion. We had one night in San Francisco, and half of the next day for sightseeing. The only two restaurants that popped in my head were Hubert Keller’s “Fleur De Lys” and Michael Mina’s flagship restaurant “Michael Mina”. Both chefs had guest-starred on previous episodes of “Top Chef” (I’m obsessed with the show), so those were my top choices.

I started doing a little research on both restaurants and came across food blogger, KevinEats posting about his visit to Michael Mina in 2007. The pictures were incredible (his photos always make me drool) and after reading a few more recent reviews, I decided on the Michelin Two-Star Michael Mina.

Flights booked… restaurant booked… now on to finding a hotel.

For years, my favorite San Francisco hotel had always been the Miyako hotel (now called Hotel Kabuki), which is located in Japan Town. I used to love the deep, traditional Japanese bathtubs which always made me feel like I was back in Okinawa. In 1982, my sister was crowned “Nisei Week” Queen here in Los Angeles (a big deal in the local Japanese community). Luckily for me, I got to tag along with her to various Japanese events including the Cherry Blossom Festival in San Francisco. Hanging out with the “Queen” was cool. While she was busy with her official duties (being photographed with every business owner in J-Town), I was off (with a chaperone) eating my way through festival food stalls filled with Yakitori, Udon, Mochi and anything else in site. That was the first time I ever stayed at the Miyako hotel and for years after, it was the only choice… until now.

St. Francis Hotel, San FranciscoWhen I read that Michael Mina restaurant is actually located inside the St. Francis hotel, I figured it was a “no brainer” to stay there just in case our incoming flight was delayed, and to also make sure the twins were comfortable. Driving around San Francisco can be a little scary at first, and rushing from hotel to restaurant, a few hours after their first flight experience, didn’t sound like fun at all. The St. Francis seemed the logical choice.

Our flight left LAX at 12:50pm and I had the best time watching Kindal and Chace take in every moment. They listened carefully to every announcement, checked to make sure they each had their own”barf” bag, and actually read the emergency seatback cards. Just a week before our trip, Captain “Sully” had crash-landed on the Hudson River (everyone survived), so we were all a little more sensitive about the flight.

Air travel has always been a huge part of my life, and I admit that I’m STILL excited when I board a plane, because it means I’m “going somewhere” (and hopefully it’s somewhere for fun!). My sister and I had been flying since we were babies, when our dad was based in Okinawa. Those were incredibly long flights from Okinawa to California (with stops in Tokyo and Hawaii) during the Vietnam War. By the time I was three and Janet was six, we had crossed the Pacific Ocean multiple times to visit family in Los Angeles. That’s probably why this flight to San Francisco felt extra special to me, because I was taking my sister’s kids (who I love like my own) on their first official airplane ride.

Thankfully, every step of the trip went as planned. In less than 24 hours the twins had their first flight, their first Michelin star dinner (which was fantastic), a beautiful hotel room, and an incredible tour of Alcatraz.

I wished we could have fit more in on this trip. We didn’t get to North Beach, China Town or my beloved J-Town, but we did exactly what I had hoped for in the first place… we made a whole new batch of unforgettable memories together!

Our Dinner At Michael Mina
All ready for dinner at Michael Mina, MyLastBite.com
Ready for dinner!
Michael Mina Restaurant, MyLastBite.com
There were birthday cards waiting on the table for both Kindal & Chace (from the restaurant). Bottom left (out of focus) is popcorn with shaved truffles. I was happily surprised that the twins loved it!

Trio of Lobster Amuse Bouche at Michael Mina, MyLastBite.com
Trio of Lobster, the Amuse Bouche.

Course One at Michael Mina, MyLastBite.com

Trio of Dungeness Crab at Michael Mina, MyLastBite.com
Trio of Dungeness Crab (my first course): Poached, Butter-Roasted and in Cioppino soup.
Trio of Pork at Michael Mina, MyLastBite.com
Trio of Pork (Peter’s First Course): Terrine with Cornichon Gelee, Pork Belly with Frisee au Lardon and Quail Egg, Bourguignon

Kobe TrioBeef Trio at Michael Mina, MyLastBite.com
The twins both ordered the Kobe (Wagyu) Beef Shabu Shabu in Dashi Broth, with Foie Gras.

Kobe TrioBeef Trio at Michael Mina, MyLastBite.com
They didn’t like the Foie Gras, but I was proud that they both tried it! Peter and I happily ate it for them. The Wagyu Beef Shabu-Shabu pot was a fun start to the evening. They both LOVED the exquisite beef of course!

Course Two at Michael Mina, MyLastBite.com

Seafood Trio at Michael Mina, MyLastBite.com
Peter’s second course: Bouillabaisse “Mina Style” with Barramundi, Scallop & Octopus.

Trio of Duck at Michael Mina, MyLastBite.com
For my second course I had Liberty Duck “Three Ways”: Duck Breast with Parsnip Puree, Seared Foie Gras with Laird Brandy Gastrique, Duck Rillette Croquette with Apple Butter. ALL FANTASTIC.

Beef Trio at Michael Mina, MyLastBite.com
For their second course, the twins each selected Brandt Farm Beef “Three Ways”: Filet, Short Rib and Rib-Eye. I had a bite of the La Ratte Potatoes and they were the creamiest ever.

Beef Trio at Michael Mina, MyLastBite.com
Kindal working her way through the second course… (“hey mom, those Cotillion classes worked!”)

Chace done with Course 2! MyLastBite.com
As you can see, Chace really loves his beef!

Course Three at Michael Mina, MyLastBite.com

Passion Fruit Panna Cotta at Michael Mina, MyLastBite.com
For the third course (dessert) Chace selected Panna Cotta with Passion Fruit, Chocolate & Banana.

Citrus Trio Dessert at Michael Mina, MyLastBite.com
Peter had Meyer Lemon Marmalade, Lime Curd, Grapefruit Gelee and Tarragon Ice Cream.

Cheese Course at Michael Mina, MyLastBite.com
I went for the Cheese Course: Pata de Cabra, Pear Puree, Hazelnuts. Vermont Shepherd, Quince Puree, Marcona Almonds. Persille du Beaujolais, Cocoa nibs, Turbinado Sugar.

Tres Leches Cake at Michael Mina, MyLastBite.com
Kindal had Tres Leches Cake with Guava and Cajeta Ice Cream.

Kindal, Michael Mina, Chace, Sammy Mina at Michael Mina, MyLastBite.com
An extra treat at the end of dinner, was a personal happy birthday wish from the man himself! Chef Michael Mina and his adorable son, Sammy (who was working too!).

Kindal, Jo, Chace  at Michael Mina, MyLastBite.com
A wonderful evening!

Chace, Kindal, Peter after dinner at Michael Mina, MyLastBite.com
Leaving the restaurant… “we have NEVER been so full!”.

After Michael Mina "Food Coma!", MyLastBite.com
Back in the hotel room… “oh… this is what a food coma feels like!”

Room Service Breakfast, MyLastBite.com
Early morning room service to get us up and about!

St. Francis Hotel, MyLastBite.com
Checking out and waiting for our rental car.

Boat to Alcatraz, MyLastBite.com
Windy and COLD boat out to Alcatraz (Golden Gate bridge in background).

Alcatraz, MyLastBite.com
Kindal, Chace, Jo at Alcatraz.

Alcatraz, MyLastBite.com
The Audio Tour was fantastic! Chace, Kindal and Peter

Alcatraz Kitchen, MyLastBite.com
The kitchen at Alcatraz.

Alcatraz, MyLastBite.com
Waiting to catch the boat.

SFO Airport Snack, MyLastBite.com
A little snack at San Francisco Airport!

San Francisco Trip, MyLastBite.com
Flying back to L.A.

Michael Mina Menu, MyLastBite.com

Michael Mina
335 Powell Street
San Francisco, CA 94102
415 397-9222

Note: the Restaurant has a new location

Website

Dining Date: 1/24/09
Three Course Prix Fixe Menu $105 each

Mentioned Above:

KevinEats – Review of Michael Mina

Wazuzu Restaurant (Vegas)

Joel Robuchon Restaurant (Vegas)

Bartolotta Restaurant (Vegas)

St. Francis Hotel

Michael Mina Restaurant

Hotel Kabuki

Nisei Week Queens (My sister: Janet Barnes 1982)

About the Twins

11 Comments

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

The Bazaar by José Andrés [3]

My third visit to The Bazaar by José Andrés made me realize what a great deal the restaurant really is. No, seriously… I think it’s an absolute steal.

For the past few months I’ve been learning how to make molecular goodies at home, so I really enjoy seeing different techniques that the chefs are using at Bazaar. Three recipes that I’d love to master are Ferran Adria’s “Liquid Olive”, “Pea Ravioli” and also something called “Dragon’s Breath” Popcorn. 

Olives Ferran Adrià, MyLastBite.comOver the years I had seen the “Liquid Olive” and “Pea Ravioli” on various TV shows including “No Reservations with Anthony Bourdain” and “The Best Recipes in the World with Mark Bittman”. Both of the episodes took place at Albert and Ferran Adria’s world-famous elBulli restaurant, on the Costa Brava in Roses, Spain. 

My husband Peter and I have tried getting reservations at elBulli for many years, and once again we were notified that all spaces were filled for the upcoming 2009 season. (Email from elBulli)

ElBulli receives over 2 million reservation requests each season, and there are “only” 8,000 seats available from June to December. Yet I email the restaurant a few times a month, just reminding them that we are open to any available dates and figure that if it happens, great… if not, then we try again next year (and the year after).

If by some miracle, there is a cancellation this season and we get the much anticipated “we-won-the-elBulli-lottery” email from Luis Garcia (the man in charge of bookings)… there is no doubt that we would dig deep into our savings and try to go. We could only do this if we had enough time to actually book the trip properly… meaning if we got the notice a few days before the reservation date, there would be no way we could swing it. 

elBulli Reservation Online, MyLastBite.comNow just for the fun of it, let’s say we are given a confirmed reservation at elBulli a full thirty days before the actual departure date. How much would it actually cost to eat that one meal at elBulli?

I decided to find out and started researching flights and hotels on Hotels.com, where I “faux-booked” a trip for June 2009.

I began this exercise (in positive thinking) by searching for the following:
– Two round trip tickets from Los Angeles to Barcelona.
– Six nights at a hotel in Spain: Five in Barcelona and one in Roses near the restaurant. (Realistically, if we would make the trip to elBulli, then we would want to at least spend a few extra days sightseeing around Barcelona).
– Transportation from Barcelona to Roses. 

Our faux-itinerary:

elBull By Air, MyLastBite.comAir Travel
Monday 22 June 2009
Depart Los Angeles (LAX) 5:45 pm 
Arrive Barcelona (BCN) 7:30 pm
+1 day
 
Airberlin 3531  / 8564
(Connect in Dusseldorf International Airport)

Monday 29 June 2009
Depart Barcelona (BCN) 8:45 am 
Arrive Los Angeles (LAX) 3:50 pm
airberlin 8937  / 3530

Hotel
5 Nights at Hotel Sidorme Mollet in Bracelona (I chose the most inexpensive hotel offered).

EuropCar, MyLastBite.com

Total for flights and above hotel (price combined on Hotels.com) is
$2,826 (for both of us)

Add in one night at Vistabella hotel in Roses where elBulli is located is $180 per night.

Rental Car (europcar.com)
Barcelona Pickup June 25 / Return June 28, three days for 
$160

Above Subtotal $3166.00

To that, I add on these costs:

The elBulli 30-course tasting menu, which would cost approximately $500 ($250 per person, or more).

It's a "Duvet" life for my dogs!A full-time dog sitter: Our three dogs are like kids to us, so when we go out of town we pay someone to love them, feed them, run them and most importantly… sleep with them. I know… they are spoiled (we call them “duvet” dogs). For a week away we would pay our usual sitter (Jade), $100 per day. Total of $700

TOTAL for this itinerary: $4366.00

I would still need to add in additional meals & entertainment for the week. We can get by on two meals per day, and will definitely want to hit every tapas bar in site. Then there are museums, entertainment, transport around Barcelona and shopping. I’m going to just round it out to $5,000.

I know there are probably much cheaper ways to make the trip, maybe take the bus or train instead of renting a car, or find super cheap airline tickets with ten stops in between. Whatever the actual costs, we are still talking THOUSANDS of dollars for one coveted meal at elBulli.

How about another famous molecularly focused eatery that’s closer to home? MiniBar… José Andrés’ tiny, six-seat-only restaurant in Washington DC? I first learned about MiniBar on Gourmet’s Diary of a Foodie (on PBS) and the episode was called “Anatomy of a Meal with José Andrés”. Just last week, MiniBar was featured again on “No Reservations with Anthony Bourdain”. That’s where I first saw the “Dragon’s Breath” popcorn and it was just SO COOL… after cooking the small bites of caramel popcorn in liquid nitrogen, Andrés and Bourdain popped the pieces in their mouths and “smoke” came out of their nostrils.

MiniBar is much easier to get to then Roses, Spain, and if we actually scored reservations, the tasting menu (27 little bites) would cost $120 a person. We could easily fly in for one or two nights and keep the costs down (a little bit). MiniBar’s 8:30pm seating starts at 8:40 and can take up to 2.5 hours, so I would plan to arrive the day before in case of flight delays. Let’s say we have a dinner reservation for March 28, 2009. Here’s the breakdown:

Round/Trip flight to DC (again, using Hotels.com):

Friday 27-Mar-09
Depart 1:10 pm  Los Angeles (LAX)
to Washington DC (IAD) Arrive 8:54 pm

Sunday 29-Mar-09
Depart 5:50 pm Washington DC (IAD)
to Los Angeles (LAX) Arrive 8:20 pm 

Two nights at the Candlewood Suites Herndon

Rental Car: Hertz Economy Car

Total for above (for two people): $687
+ $240
for MiniBar
+ $400 for additional meals, sightseeing & shopping

 A trip to José Andrés MiniBar in Washington DC (Air, Hotel, Car and Meals): $1327.00

I could spend the next few days trying to figure out the costs of visiting restaurants that focus a large part of their menus on molecular, modern treats… Alinea in Chicago, wd~50 in NYC, Mugaritz and Arzak (both in Spain), and the mighty Fat Duck in England… but the point I’m trying to make is… I don’t have to. I can hop in my car and drive the fifteen minutes to the Bazaar by José Andrés and slurp down ten liquid “Olives Ferran Adria” (that’s what they’re called on the menu) and the “Dragon’s Breath” liquid nitro cooked popcorn? Yup, the Bazaar has that too! 

Honestly… the place just makes me happy! Each time I’ve taken someone new to experience it with me, and it’s like we’re all in kindergarten and just visiting the circus for the first time… but with way better concession snacks!

For all the joy and deliciousness I’ve experienced in my three visits to Bazaar … I really believe it’s an absolute bargain.

Our cost for our most recent dinner at The Bazaar was $158 for the two of us. That included 9 dishes, 2 desserts and 2 cocktails. The price also includes entertainment (if sitting near the Rojo kitchen) and education (if you’re into molecular cooking too!).

Finally, in comparison to a night at elBulli, The Bazaar by José Andrés is a steal. I know times are tough and I feel tremendously grateful that I get to eat there at all. To me, it’s worth every penny.

New Dishes We All Enjoyed (we were joined by my sister Janet, her husband Paul and our good friends Afaf and Ray):

Shrimp Cocktail at Bazaar, MyLastBite.com
This gorgeous dish (above and below) is called “Just Shrimp Cocktail: Yea Right” $12

Shrimp Cocktail at Bazaar, MyLastBite.com
To eat, you put the whole shrimp in your mouth and squeeze the cocktail-sauce filled pipette! 

Sweet Potato Chips at Bazaar, MyLastBite.com
Sweet Potato Chips with Yogurt, Tamarind, Star Anise $10
Foi Gras Mini Burgers at Bazaar, MyLastBite.com
Adorable (almost Barbie doll size!) Foie gras and Quince on a Mini Brioche Bun 3 for $12
Uni Mini Buns at Bazaar, MyLastBite.com
Sea Urchins, Avocado in a Steamed Mini Bun 3 for $12
Hangar Steak at Bazaar, MyLastBite.com
Beef Hanger Steak and Piquillo Pepper Confit $10
Toro at the Bazaar, MyLastBite.com
Toro (Tuna) “Nigiri”, Wasabi, Watermelon, Soy and Jalapeño $16
Bazaar Dragon's Breath, MyLastBite.com
“Dragon’s Breath” Caramelized Popcorn made with liquid nitrogen. After you pop these treats in your mouth… smoke streams out your nose (like a dragon)! Made by Chef de Cuisine, Michael Voltaggio. Thank you!

Chef Voltaggio at Bazaar, MyLastBite.com
Chef de Cuisine Michael Voltaggio

Bazaar Coconut Island, MyLastBite.com
“Nitro Coconut Floating Island” with Passion Fruit and Banana. It was soft on the inside and frozen on the outside.
Bazaar Dessert, MyLastBite.com
Beet Meringue with Pistachio Cake and Berries
Bazaar Dessert, MyLastBite.com
Chocolate Cake topped with Gold

Dishes we had on previous visits and enjoyed again:

“Philly Cheesesteak” Air bread, Cheddar Cheese, Wagyu Beef $8 (everyone loved these)
Hilly Cheesesteak Air bread, cheddar Cheese, Mushrooms (instead of beef) $7 (my sister’s favorite)
“Not your everyday Caprese” Cherry tomatoes, liquid mozzarella in pipettes $12 
King Crab with Raspberry Vinegar $16 

Dining Date: 2/1/09
A special thanks to William Douillet and the entire staff for an exceptional evening. 

The Bazaar by José Andrés
SLS Hotel
465 S. La Cienega Blvd.
Beverly Hills, CA
(310) 246-5555
thebazaar.com 

Menu for Rojo y Blanca (pdf)

Reservations Available on OpenTable

TV mentioned:

Gourmet’s Diary of a Foodie (pbs)

No Reservations with Anthony Bourdain (travel channel)

The Best Recipes in the World with Mark Bittman (pbs)

Restaurants mentioned:

Alinea

Arzak

elBulli

Fat Duck

MiniBar

Mugaritz

wd~50

More reading:

My Adventures in Molecular Cooking

Bazaar visit #1

Bazaar visit #2

Bazaar visit #4

The Bazaar by Jose Andres on Urbanspoon

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