Tag Archives: bazaar

Birthday Bazaar!

After visit 20 I stopped counting, but I still LOVE the Bazaar by José Andrés!

Photos from a recent duo birthday celebration for my nephew Camron and his fiancee Jennee.

Bazaar by José Andrés 5/24/11
Endive goat cheese, oranges, almond, orange dressing

Bazaar by José Andrés 5/24/11
Ultimate Vodka Tonic

Bazaar by José Andrés 5/24/11
Smoked Yellowtail and Crispy Rice with yogurt, grapes, capers and radishes

Bazaar by José Andrés 5/24/11
Jicama wrapped guacamolé: Micro cilantro, corn chips (still as perfect as the first time I ordered on visit #1 back in 2008!)

Bazaar by José Andrés 5/24/11
Liquid Olives “Ferran Adria”, Jamón Serrano Fermin and Jamón Ibérico Fermin and Jamón Ibérico de bellota Fermin, Catalan style toasted bread and tomato, Watermelon tomato skewers: Pedro Ximénez reduction, lemon dressing

Bazaar by José Andrés 5/24/11
“Your Life Will Change” Dashi linguini: Parmesan, Quail egg, Tomato

Bazaar by José Andrés 5/24/11
Mussels olive oil, vinegar, pimentón

Bazaar by José Andrés 5/24/11
Seared Red Fish with black garlic and scallions

Bazaar by José Andrés 5/24/11
Oxtail Steamed Buns: Watermelon Radish, Cilantro

Bazaar by José Andrés 5/24/11
The liquid nitrogen Caipirinhas being made table-side

Bazaar by José Andrés 5/24/11
With Jennee and our Nitro Caipirinhas

Bazaar by José Andrés 5/24/11
Baby Squid in Squid Ink

Bazaar by José Andrés 5/24/11
Zucchini with Capriola Farm Goat Cheese, Zucchini Air

Bazaar by José Andrés 5/24/11
Seared chicken and dates mustard caviar, spicy mustard greens

Bazaar by José Andrés 5/24/11
Beef hanger steak piquillo pepper confit, natural jus

Bazaar by José Andrés 5/24/11
My nephew Camron LOVING the Croquetas de pollo chicken and béchamel fritters

Bazaar by José Andrés 5/24/11
Nitro Coconut Floating Island: Passion fruit, Banana and Vanilla

Bazaar by José Andrés 5/24/11
Chef de Cuisine Joshua Whigham at The Bazaar by Jose Andres

Bazaar by José Andrés 5/24/11
Peter, Jennee, Camron, Me in the Bazaar’s Patisserie

A few dishes we shared that I didn’t photograph on this visit:

Foie Gras & Quince on mini Brioche Buns

Philly Cheesesteak

Brussel Sprout Leaves with lemon purée

Foie Gras Cotton Candy

All my Bazaar photos on Flickr

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

Dining Date: 5/24/11

About Chef Joshua Whigham

About José Andrés

With chef José Andrés

My first visit, November 2008

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Filed under Eating Out, Molecular Cooking

José Andrés Rocks VEGAS

Chef José Andrés opened not one, but TWO new restaurants at the Cosmopolitan Luxury Resort in Las Vegas last week. Being America’s #1 José Andrés fan (in my own “bazaar” mind), of course I had to fly up for the opening night party to help celebrate!

Jaleo (as noted on the hotel’s website) is “a perennial favorite in Washington DC, the restaurant was one of the country’s first successful tapas restaurants, setting the standard for Spanish cuisine in the U.S. for almost two decades.”

China Poblano is “an entirely new concept from the innovative Chef José Andrés created for Las Vegas, showcasing his personal take on Chinese and Mexican cuisines. Noodles and tacos come together in a festive, stylish setting.”

The party was fantastic and I cannot WAIT to go back for a weekend of José delights!

Entrance to Cosmopolitan Vegas
Entering the Cosmopolitan

Chandelier Bar Cosmopolitan Vegas
The spectacular multi-level Chandelier Bar

China Poblano, Vegas
China Poblano Entrance

China Poblano, Vegas
Left window “Chinese Food”, right is “Mexican Food” at China Poblano

China Poblano, Vegas
Ceiling at China Poblano

China Poblano, Vegas
Salt-Air Margaritas (love these at the Bazaar) at China Poblano

China Poblano, Vegas
Waiting for tacos at China Poblano

China Poblano, Vegas
China Poblano Interior

China Poblano, Vegas

China Poblano, Vegas
Making pork tacos on the latin-inspired side of the restaurant of China Poblano

China Poblano, Vegas
Cochinita Pibil at China Poblano

China Poblano, Vegas
Making dumplings on the Chinese-inspired side of China Poblano

China Poblano, Vegas
Dumplings topped with gold at China Poblano

Jaleo, Vegas
Jaleo Entrance

Jaleo, Vegas
Jaleo Interior

Jaleo, Vegas
Paella Master Chef Rafael Vidal on the right at Jaleo

Jaleo, Vegas
With Bazaar friends Felix Meana & Lucas Paya at Jaleo

Jaleo, Vegas
Oh yes… I made Iberico Ham Man my new best friend

Jaleo, Vegas
Croquetas (similar to the ones at Bazaar that I so love!) at Jaleo

Jaleo, Vegas
Time to PARTY Jaleo style!

Jaleo, Vegas
José Andrés greeting his many guests at Jaleo

Jaleo, Vegas
Partying (drinking LOTS) with José. He simply ROCKS!

Jaleo, Vegas
Thank you Michael! (We miss you at Bazaar!)

More Vegas photos on Flickr

Date: 12/15/10

Chandelier Bar Cosmopolitan VegasThe Cosmopolitan of Las Vegas
3708 Las Vegas Boulevard South
Las Vegas, NV 89109-4312
(702) 698-7000
Website

Jaleo Vegas

China Poblano website

More about China Poblano PDF

Chandelier Bar

About Jose Andres

About Michael Ploetz

About Lucas Paya

About Felix Meana

About Chef Rafael Vidal

All my Bazaar Restaurant photos on Flickr

11 Comments

Filed under Eating Out, Hot Chefs

Modern Global Tastings

Marcel Vigneron at BreadBar’s Hatchi Series

Marcel Vigneron at HatchiMy two biggest pet peeves in life are ungratefulness and arrogance. If I meet a person, and he (or she) continually shows signs of either, I’m quick to cut and run.

When I initially met chef Marcel Vigneron in the Bazaar’s kitchen last year, I thought he was full of arrogance. So much so, that the first thing I said to him (after a cocktail or two) was, “I hated you on Top Chef”.

If you’re not familiar with the show, Marcel was the runner-up (to Ilan Hall) on Top Chef season two, and his “character” was the one that I think most viewers loved to hate (including me). He was young, cute, super talented and the other cheftestants on the show didn’t like him much either. On TV, Marcel seemed overly cocky, arrogant and quietly obnoxious.

When I think back to our first meeting, I’m still horrified with my behavior. How could I judge a person by his “performance” on a REALITY show? I told a complete stranger that I HATED him. That’s a powerful word, in real life or not. And to top off my ill-mannered introduction, I asked to take a picture with him (he kindly obliged). Talk about ARROGANCE (on my part)!

Great Chefs of L.A. 2009Thankfully, Marcel and I are now friends, and I’ve apologized for that first meeting several times. He is absolutely one of the sweetest and most accomplished chefs around, and what came off as “arrogance” on TV was simply CONFIDENCE. It’s such a shame that the Bazaar didn’t appreciate his talent or patience. He quit recently and has been busy filming a pilot for SYFY, while also managing his Modern Global Tasting Catering Company.

Luckily, we food lovers got to experience an entire evening of Marcel’s cuisine at BreadBar’s recent December Hatchi event. The menu theme, was not surprisingly, the same as his catering company, “Modern Global Tastings”. Modern techniques included spherifications, sous vide and foams (just for us lucky Top Chef fans perhaps?). Global Tastings took our tastebuds around the world in one evening, and the cost was just $8 for each plate!

Hatchi at BreadBar is a “unique venture featuring a different guest chef every month preparing an original, one-night-only suite of eight plates, including six ’savory’ dishes and two ’sweet’ creations”. Hatchi means number eight in Japanese: 8 Plates offered at $8 each. Quite the bargain for what you get, and I try to attend each one.

Marcel Vigneron at Hatchi, MyLastBiteMarcel’s guest chef Hatchi dinner was rather poignant, because this was one of the few times the general public got to taste HIS FOOD. Our table was filled with fellow foodies and friends including Marcel’s good pal, chef Ben Bailly (of Petrossian). Ben and Marcel previously worked together at Joël Robuchon, and it was hilarious watching them discuss each plate (sometimes whispering) throughout the evening.

As the night came to a close, the exhaustion was apparent on Marcel’s face, but more importantly… so was the pride, because it was all about HIS concept, HIS menu, HIS food (which was all phenomenal). I felt so grateful to be part of the delicious experience, and can’t wait for what’s next!

Modern Global Tastings:

“The edible alchemy presented here is a food movement representation intended to not only express a culinary philosophy but also to evoke a conscious perception of the natural shape and flavor of substances, colors, and textures that exist within the earth and have been interpreted by your sorcerer composer. May your appetite grow and your belly be satisfied.” ~ Marcel Vigneron 

Marcel Vigneron at Hatchi, MyLastBite
Pomegranate Blueberry Spherification (Amuse Bouche)

Marcel Vigneron at Hatchi, MyLastBite
Hamachi Sashimi: Espelette, Momo Chan, Kumquat, Salicornia

Marcel Vigneron at Hatchi, MyLastBite
Dayboat Scallop, Cauliflower Couscous, Kinome, Seaweed

Marcel Vigneron at Hatchi, MyLastBite
Langostine Ravioli: Tom Kai, Avocado Wrapped Mango, Petite Basil, Basil Seeds, Coconut Milk Powder

Marcel Vigneron at Hatchi, MyLastBite
Lyonaise Salad: Frisee, “Nesting” Egg, Bacon, Sherry Vinaigrette, Endive

Marcel Vigneron at Hatchi, MyLastBite
Broth being poured over MisoHoney Black Cod, Nasturtium textures, Sesame oil powder

Marcel Vigneron at Hatchi, MyLastBite
MisoHoney Black Cod, Nasturtium textures, Sesame oil powder

Marcel Vigneron at Hatchi, MyLastBite
Vadouvan Lamb: Flavors of Tzatziki, Lavosh, Pickled Onion, Sumac

Marcel Vigneron at Hatchi, MyLastBite
Grass Fed “Corned Beef”: Sous vide short rib, Textures of Corn, Saul’s Pastrami, Black Trumpets

Marcel Vigneron at Hatchi, MyLastBite
Souffle, Green Chartreuse with Orange Peel ice Cream with Almond Struesel

Marcel Vigneron at Hatchi, MyLastBite
Tiny chocolate curry and passion fruit Macaroons

Marcel Vigneron at Hatchi, MyLastBite
Cubed Vanilla Marshmallows

Marcel Vigneron at Hatchi, MyLastBite
Cocktail: “Coke in Manhattan” Bourbon, Carbonated Coca Cola Spherification (so fun!)

Marcel Vigneron at Hatchi, MyLastBite
Popcorn cooked in liquid nitrogen (aka “Dragon’s Breath”)

BreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
310 277 3770
WebSite

Dining Date: 12/17/09
At our table: Charles from 1HundredMiles, Robert, Andrew, Bob from TheBaubShow, Hanh from HungryHungryHanh, Charles from @EpicureImports, Chef Ben Bailly from Petrossian

Check BreadBar’s website for upcoming Hatchi events

More of my visits to Hatchi dinners


At the Bazaar, MyLastBite.comFollow
@MarcelVigneron on Twitter

Marcel’s Bio on Top Chef

SYFY

Marcel Caters for Exposed Book Launch Event w/ Jessica Alba

Chef Ben Bailly, Petrossian

The Bazaar by Jose Andres

Marcel’s autograph for my niece (& nephew too)

Check back soon for website info & details on Marcel’s Modern Global Catering Company

More Hatchi Photos on Flickr

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Filed under Eating Out, Food Events (festivals, classes, etc.), Hot Chefs

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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The Flirtini Incident

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]

Bazaar Brunch, MyLastBite.com
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.

Bazaar Brunch, MyLastBite.com
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.

Bazaar Brunch, MyLastBite.com
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:

Bazaar Brunch, MyLastBite.com
Tuna Ceviche and Avocado Roll, $12. My sister Janet’s favorite.

Bazaar Brunch, MyLastBite.com
Crab Meat Steamed Buns with Pickled Japanese Cucumbers, $18. Three per order (about two bites per little sandwich), never enough!

Bazaar Brunch, MyLastBite.com
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”.

Bazaar Brunch, MyLastBite.com
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.

Bazaar Brunch, MyLastBite.com
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).

Bazaar Brunch, MyLastBite.com
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.

Bazaar Brunch, MyLastBite.com
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).

Bazaar Brunch, MyLastBite.com
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.

Bazaar Brunch, MyLastBite.com
Clockwise from top left: Miles digging into dessert, Chace gets comfy on the Blanco couch. With the twins, Chace and Kindal.

Bazaar Brunch, MyLastBite.com
Peter holding court in the Blanca room! The Rojo room was closed for the restaurant’s first official brunch.

Bazaar Brunch, MyLastBite.com
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)

The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 9004
(310) 246-5555
Dining date: 4/12/09

Bazaar Brunch, MyLastBite.comAn 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

Mentioned above:

Sex in the City: Episode 48

Top Chef

The twins cooking

House & Garden

“The Flirtini Incident” originally published April 15, 2009

The Bazaar no longer serves brunch.

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