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I@MyLastBite My Last Bite Food Travel Writer Blogger Jo Stougaard
My new favorite PORK dish.
Check out The Bellwether, in my L.A. Times scouting report!
Filed under Eating Out, Little Bites
American Airlines New 1st Class Menu
Last week American Airlines (AA) invited me to an exclusive menu tasting in Texas. They have new, seasonal food and wine menus rolling out in July for selected Domestic and Transcontinental First Class Flights, as well as new snacks in their Flagship Lounges.
The event took place at LSG Sky Chefs in Irving which is near the Dallas/Fort Worth Airport (AA HQ). Along with media were several of the airlines most loyal frequent flyers, who were on hand to share their input. The fun kicked off with a round of champagne as we listened to airline executives talk about improvements for the AA passenger experience.
I was surprised to see a familiar face as we began tasting food. Celebrity Chef Sam Choy was there showcasing his new transcontinental menu, which included spicy crab, steamed sea bass and wagyu meatloaf (photos below). AA wine consultant Ken Chase entertained all with his spirited presentation, and noted how important it is for wines to compliment the regions where AA travels (Malbec in Argentina for example), and that it also exposes passengers to new wines as well. His pro tip: To stay hydrated while flying, drink three glasses of water per one glass of wine.
I travel often, and when I visit my folks in Scotland I usually fly economy. American Airlines is a partner to British Airways, so at least one of my flights (either to or from London) are on AA. If I get the chance for an upgrade (it happens!), it’ll be interesting to experience it all with a new point of view. The majority of the dishes I tasted were fantastic and I’d happily order them in a restaurant. Only one seemed overly salty, which is normal (in food prep) when serving at 30,000 feet since “taste buds and sense of smell are the first thing to go”. I did mention it and was told they are still working on adjustments.
As the only L.A.-based writer invited, I was asked to simply share the experience on social media, which I did on twitter, instagram and facebook. The new American Airlines campaign is called #GoingForGreat, and my main takeaway from the afternoon was a truly sincere effort by the AA team.
Peruvian Causa with west coast Dungeness crab, ahi amarillo, basil and cilantro oil (South America Flagship Lounge Snack)
Mac & Cheese Fritters (North America Flagship Lounge Snack)
Edamame Hummus w toasted garlic baguettes by Chef Sam Choy (Transcontinental 1st class)
Steamed Sea Bass with soy glaze and ginger cilantro pesto rice by Chef Sam Choy (Transcontinental 1st class)
Spicy Crab w sushi rice, avocado and wasabi aioli by Chef Sam Choy (Transcontinental 1st class)
Wagyu Meatloaf with sriracha ketchup, roasted garlic mashed potatoes and candied onions by Chef Sam Choy (Transcontinental 1st class)
Vegetarian option: Lentil Chili, Polenta Cake (Domestic 1st class)
Shrimp & Grits (Domestic 1st class)
Beef Filet, Lobster Mac & Cheese (Domestic 1st class)
This paired so well with the Malbec (Domestic 1st class)
Salted Caramel Ice Cream (Domestic 1st class)
American Airlines Wine Consultant Ken Chase
Chef Sam Choy! We totally bonded over our love for Okinawa (my birthplace).
Thank you for having me American Airlines!
Event date was June 22, 2015. All photos here.
Round trip flights from Los Angeles to Dallas were provided by American Airlines.
I met some really nice folks at the event, including Benet Wilson and Jeanne Hoffman. Read Benet’s recap of the event Airways News. Jeanne blogs at Le Chic Geek.
Filed under Travel
Game Of Thrones – In The Kitchen
Inspired by the Official Game Of Thrones Cookbook, I had so much fun cooking up dinner for the season 5 premiere back in April.
I started with Sansa Salad with Edible Flowers
Fingerfish (aka cornmeal-fried sardines)
Chicken Thighs (instead of duck) with Cherry & Lemon Sauce
Strawberry Lemonsweet (I added vodka)
And of course Sansa Stark‘s favorite… Lemon Cakes! I made the candied lemon sauce via recipe but used store-bought cupcakes as the base.
For the season 5 finale this weekend I’ll be making the beef and bacon pie…. and dreaming of Jon Snow. Golly, I hope he makes it to season 6!!!
The Inn At The Crossroads (Official Game Of Thrones Food Blog) is full of recipe ideas and photos.
Official Game Of Thrones Cookbook
Low Carb Bacon Grilled Cheese
That’s right… LOW CARB grilled cheese wrapped in bacon.
Instead of bread I make the sandwich with “cauliflower bread”. It does takes a wee bit of effort to make, but it’s so worth it. I use this recipe (step-by-step photos) on The Iron You website.
After cooling the cauliflower bread, just add cheese then wrap the sandwich in bacon. Check out the short BuzzFeed video (and photos) here.
Cauliflower mix ready for oven.
Cauliflower “bread” after about 20 minutes in the oven.
Once it was wrapped in bacon and cooked, I didn’t miss real bread at all.
Bacon-wrapped grilled cheese video
If you’re on instagram, I tag all my low carb dishes with #LowCarbJo. Enjoy!
Filed under #LowCarbJo, Recipes
Chef April Bloomfield
Chef April Bloomfield‘s latest book, “A Girl And Her Greens” is out now, and the recipes look fantastic. I’ve made the mushroom on toast (Madeira Cream Sauce & Mushrooms) several times already. Also, if you haven’t seen her on “Mind of a Chef” (season 2), I highly recommend it. It’s available on iTunes here.
Photo taken at Lucques restaurant in Hollywood.
Filed under Uncategorized
Fan of the movie, “Chef”? Check out my L.A. Times Food Scouting Report here.
Filed under Eating Out, L.A. Times
Low Carb Frico (Parmesan Crackers)
I’ve been cooking up lots of frico (parmesan crackers) lately. Mostly to top salads, but I also use them on soups and simple snacking too. These frico with toasted seeds were a big hit at my dinner table recently. So easy to make and low carb too!
Clockwise (from top left):
1. Sprinkle seeds in heated non-stick pan.
2. Add shredded Parmesan (Manchego is lovely too) and make sure the seeds are covered with cheese bits. Use a spatula to make a tight circle.
3. When the edges turn brown, gently start lifting with a thin spatula.
4. Turn frico (use two spatulas if needed) and cook until browned underneath. Carefully transfer frico to plate and let cool to harden. Break into pieces for salad topping or just EAT as is.
This works with pieces of herbs or leafy greens too. Frico with toasted baby kale here.
I post low carb recipes on instagram regularly. Follow me @MyLastBite or search #LowCarbJo.
Filed under Little Bites, Recipes