The last time Peter and I hosted Easter brunch at our house, it was sort of a disaster.
We invited my sister Janet, Peter’s sister Susan and both their families for a late Sunday brunch. I spent a few days getting the back garden perfectly decorated with new flowers, and set up a long dining room table outside with my great aunt’s hand-painted china. I even got out my Scottish (clan Maxwell) grandmother’s antique linen napkins and gently ironed each piece, which wasn’t so easy to do because of the hand-embroidered “M” sticking up on the corners.
It was a gorgeous Easter Sunday and our backyard looked like a page out of House & Garden magazine, especially with the flea-market chandelier hanging above the table. Peter secured the heavy fixture to a large branch on our oak tree, even though we didn’t need the light of course. The glass made the garden so pretty, twinkling in the sun through the leaves.
I always like having a “signature” cocktail when I entertain for a large group (even for brunch!). It makes it easier for the hostess (so I don’t have to set up a full bar) and it makes it fun for the guests, especially if the drink is something new.
A few weeks before the disastrous Easter, I was watching the Sex in the City episode where Samantha befriends the transvestites in her new apartment building. Throughout most of the episode she and the “ladies” were arguing over late-night noise outside her bedroom window and Samantha couldn’t get any sleep. After an ongoing catfight with the “guys”, including throwing water on them from her apartment window, she finally decided it would be better just to make nice, and hosted a roof-top barbecue for the whole gang. The episode ended with Samantha raising a glass, toasting Carrie, Charlotte, Miranda and her new “girl friends” with a cocktail called, “Flirtini”.
Samantha’s Flirtini Recipe:
2 oz. Vodka
1/2 oz. Apricot Liquor or Triple Sec
1/2 oz. Pineapple Juice
Splash of Champagne, garnish with a strawberry
I thought it would be so fabulous to serve Flirtinis for Easter lunch. They sounded so “fresh and fruity, like springtime”! It was about noon when our guests arrived and the grown-ups started drinking the first of several pitchers. I had never gotten a buzz so fast before (I’m sure it was the vodka mixed with champagne), and by the time we sat down to eat, we were all stinking DRUNK.
What type of food did I serve for our beautiful Easter brunch? I can’t remember (or maybe I don’t want to remember). I had a hangover by late evening and spent the next two days cleaning and packing up the antique dishes. All that effort setting up the garden, gathering our family together, and the memory of the day is just a painful blur.
I haven’t had a Flirtini since, and only remembered it when I suggested to Peter that we should host Easter at our house this year. But he had a much better idea: How about we treat our family to Easter brunch at the Bazaar?
*Brunch at the Bazaar by José Andrés [visit 10]
Huevos a la Cubana “Andy Garcia” (12 Tiny Eggs Sunny Side Up), $12. One of the three new brunch items on the menu at the Bazaar by José Andrés. I know this LOOKS like a lot of yolk, but these were small quail eggs. Lightly crispy underneath with a savory tomato sauce on top.
Eggs Benedict “New Way”, Iberico Ham, $18. So beautiful that I couldn’t stop turning the plate and taking photos! The piece of ham was CRISPY and crackled when I bit into it, and the foam tasted like butter. I’ll never be able to have Eggs Benedict anywhere else again.
Savory Spanish Torrijas: Iberico Ham, Egg 63 (egg was poached at 63ºF.) and Idiazabal Cheese, $18. This was my favorite new brunch item. It was very similar to french toast under the ham… but so much better of course!
Along with the new brunch items, we shared dishes (that I’ve had several times before) from both the regular Traditional and Modern menus including:
Tuna Ceviche and Avocado Roll, $12. My sister Janet’s favorite.
Crab Meat Steamed Buns with Pickled Japanese Cucumbers, $18. Three per order (about two bites per little sandwich), never enough!
Croquetas de Pollo (Chicken and Bechamel Fritters), $8 This is ALWAYS a favorite at the table. Perfect bites (like large tater tots) of little “chicken pot pies”.
Bloody Mary: Freshly made tomato juice with a celery-wasabi foam, $16. Definitely could have been a meal in itself! I loved the wasabi foam on top.
In front: Tableside “Nitro” Blood Orange Screwdriver: Frozen liquid nitrogen blood orange and vodka, $20. House-made Lemonade (freshly squeezed lemon juice, rosemary syrup), $6. Bloody Mary (back, left).
Felix Meana making the “Nitro” Blood Orange Screwdriver: Frozen liquid nitrogen blood orange and vodka. I love when the liquid nitrogen cart comes rolling up to the table. This screwdriver was velvety smooth and strong! We all loved it.
Clockwise from top left: Jade (partial), my nephew Cody, Peter’s niece, Chanel.
Top Right: My niece Kindal and Cody’s girlfriend Jade.
Bottom Right: Peter’s sister Susan and her boyfriend, Jerry.
Bottom Left: Chanel, Peter and Miles (Peter’s nephew).
Clockwise from top left: Miles and my friend, Laur.
Top Right: Susan, Jerry, my sister, Janet and nephew, Chace.
Bottom Right: Jo (me!) and Peter.
Bottom Left: Cody and Chanel.
Clockwise from top left: Miles digging into dessert, Chace gets comfy on the Blanco couch. With the twins, Chace and Kindal.
Peter holding court in the Blanca room! The Rojo room was closed for the restaurant’s first official brunch.
Chef Marcel Vigneron invited the twins (my sister’s kids, Chace and Kindal) back to see the kitchen. They are both fans of “Top Chef” and have been cooking since they were really little, so this was heaven! Thanks Chef!
Dishes we also shared, that I’ve had on previous visits:
Sweet Potato Chips with Yogurt Tamarind Dip, $10
Philly Cheesesteak Air Bread, $8
‘Pa amb’ tomaquet (bread with tomato in Catalan)
Foie Gras and Quince on mini Brioche Bun, $15
Nitro Coconut Floating Island Dessert, $10
We also shared a pitcher of Sangria Rojo, $42. (no photo)
465 South La Cienega Boulevard
Los Angeles, CA 9004
An extra treat for me was meeting Chef Katsuya Fukushima (in photo, at right). I had seen him on an episode of “Gourmet’s Diary of a Foodie” and was wowed by his knowledge of “modern” cuisine. Chef Fukushima works closely with José Andrés at MiniBar in Washington D.C.
A very special THANK YOU to Bazaar Manager, Felix Meana (also in photo) for taking such good care of us. You made the day extra special.
Thanks also to William and Audra for organizing our large (table of twelve) reservation!!
All my Bazaar photos on Flickr
Sex in the City: Episode 48
The twins cooking
“The Flirtini Incident” originally published April 15, 2009
* The Bazaar no longer serves brunch.
18 responses to “The Flirtini Incident”
Wow… that brunch is so appetizing!!! I really have to go here now. Those crab meat steam buns are calling my name.
Squeeeeeal! We have a reservation in a couple weeks. So excited! Looks amazing!
Thank you both for such a wonderful Easter brunch!!
Love you two!
Jo – You must inquire how the kitchen was able to cook an egg at 63 degrees F. I’m dying to know 😉
Hi. The egg is cooked in an immersion circulator at 63 degrees to allow the white to set but the yolk to remain liquid. I’ve seen it on tv… with an immersion circulator, http://www.polyscience.com/lab/immerc.html
Another great clip is from “Gourmet Diary of a Foodie”, with PolyScience president…. they take you through hi-tech kitchen gear http://www.youtube.com/watch?v=kQVgF4xdFEk
Also, check out this short post on “Opposite-boiled eggs”:
Wow! That is so, so cool.
Wow! I want to go here so bad! I’m so intrigued by Molecular Gastronomy, and Jose Andres is a huge inspiration to me…(Im a inspiring Chef.) Thanks for the photos and everything.
I think this is one of the best menus I have seen for Easter Bruch.
Looks like you guys had a wonderful time, I love how Peter holding court in the Blanca room.
egg 63 is 63 degrees centigrade, not Fahrenheit.
Thanks. I had added a link previously, with the info here:
“According to Harold McGee the egg white begins to thicken at 63 °C and becomes a tender solid when it reaches 65 degrees”
link posted again below
Wow. Makes me want to leave now from Seattle. I wonder if I could make it there in time for brunch today. Thank you for sharing (torturing us with) these photos 🙂
thanks for sharing!
OMG! You’re hilarious! I thought the same thing about Flirtini’s– thanks for setting me straight!
I’m now officially a fan of your blog. The Bazaar is as beautiful as I pictured. Didn’t know they served Brunch. Will now make a reservation!
Just fyi, the Bazaar recently stopped serving brunch because they opened “Tres by José Andrés” (next door to the Bazaar). http://www.opentable.com/tres-by-jose-andres
Wow, what a beautiful brunch! Thanks for sharing!
One of the drunkest nights I ever had was drinking champagne and vodka (because Edina and Patsy were always drinking it). I likened it to drinking straight heroin. To this day, people who were at the party with me quote things that I said which has always felt like they were spoken by some alien that had invaded my body. Never. Again.
I remember (fondly) that Sex In The City episode and ‘the girls’ — great, very funny post. I remember meals like your brunch far too well! The Bazaar brunch looks like a yummy substitute. Happy Easter. xo
omg – am DYING over the ‘flirtini’ fiasco!! not sure whether to stay away or belly up to the bar . . . the brunch looks fabulous; too bad i’m in Indiana or i’d be making a reservation!