Tag Archives: club

Squash Habañero Chutney

A great big THANK YOU to TasteSpotting, for graciously adding my Squash Habañero Chutney recipe to the Patrón Social Club: “TasteSpotting this summer brings the perfection of Patrón into your kitchen with entertaining tips, ideas, and recipes created especially for Patrón.” (Links below)

Squash + Habañero Chutney, MyLastBite.com

About the recipe:

I like it fiery hot. Whenever I mix up a big batch of my homemade Habañero Chutney, I’m usually the only one who ends up enjoying it. So, for the whole room of dinner guests to eat and enjoy, I make a version that includes apple and squash, which temper the heat of the Habañero.

Making a chutney is really quite simple. It just takes a little bit of patience to stand next to the stove, which just happens to be my favorite spot in the house.

The chutney is the perfect accompaniment to a simple grilled Flat Iron Steak.

My Step-by-Step Photos Recipe on the official Patrón Social Club website

Squash & Habañero Chutney, MyLastBite.com
Ingredients

Squash & Habañero Chutney, MyLastBite.com
Prepped & Ready to Cook!

Squash & Habañero Chutney, MyLastBite.com
Slowly Cooking Chutney. Grilling Flat Iron Steak on Grill

Squash & Habañero Chutney, MyLastBite.com
Grilled Flat Iron, Squash Habañero Chutney

TasteSpotting

About the Habañero Chili

About Flat Iron Steak (my current favorite beef cut)

Recipe posted soon

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Filed under Recipes

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

Wonder Twins

On Wednesday evenings I cook dinner at my sister Janet’s house in San Dimas. It’s the only night of the week when all the kids are home for dinner, and it’s the one night a week I get to spend some quality time with my family. I usually grill up some flat iron (or flank) steak and serve it with bacon-wrapped baby potatoes or some other bacon-wrapped side. The kids love steak and bacon, but it’s definitely a treat in my sister’s very healthy household. She always provides the veg and salad, and the kids help me prepare dinner after homework.

At the beach, MyLastBite.com

Janet has four kids and is an incredible mother.  I don’t have kids (except for my three dogs that I treat like kids!), so I’ve always made an effort to be a part of their lives. Cody is 19 and is currently training to be an EMT and firefighter like his dad. Camron is 22 and lives nearby. The twins, Kindal and Chace are the kids that I spend the most time with now, and today the twins are turning thirteen!

My two passions in life are food (obviously) and music, so those are the things that I’ve always shared with the twins. As I posted in the “About” section of the blog, a few years ago I started the “Chef Monkey” cooking club just so I could spend more quality time with my niece and nephews. Up until a few months ago, we held regular classes at my sister’s home, but now with the kids after-school schedules so overbooked (soccer, basketball & homework), we hold the club during the summer months only.

Chef Monkeys Cooking ClubThe Chef Monkey club motto is “We Cook Because We Can… Duh!”. A fun and important part of the club is making up songs to help the kids (and us grownups!) remember food terms. I still sing the “Mother Sauce Rap” when I’m making a pot of Béchamel or any of the five classic French “mother” sauces: Béchamel, Veloute, Español, Tomato, and Hollandaise.

The Mother Sauce Rap:

Béchamel is white
It’s so easy to get right

Cooking Fun, MyLastBite.com

Velouté is made with stock
The flavor really rocks

Español is brown
It’s used all over town

Tomato sauce is easy
Sometimes we make it cheesy

Our favorite Hollandaise
It’s just lemon, butter and eggs

This is what we call…
the Mother Sauce Rap 2, 3,  4…
The Mother Sauce is Wrapped… Out!

Chef Monkey Cooking Club, MyLastBite.comOver the years the kids cooked for firefighters (at the fire station!), volunteered at a women’s shelter, and catered special “Panini Night” fundraising events. This past summer we held a “Chef Monkey Cooking Camp” at Alexandria House, a transitional residence for women and children. The Chef Monkeys got to share their joy of cooking with kids less fortunate, and at the end of the lesson we enjoyed the meal together. It was amazing and we plan to do again next summer.

When the twins were five I started teaching them how to play guitar. My husband Peter taught me, so I would learn a few chords then show the kids. I’ve played piano and written songs since I was five, but guitar really changed my life and I loved sharing it. When Chace learned to play the drums, we started a band and called it “Kitten’s Whip”. The name was because of Kindal’s fiery attitude. Nicknamed “Kitten”, she has always had that “rebel rocker” thing going, even as a toddler. Chace has always been the calmer one, and he would often roll his eyes at his twin sister (he still does).
Kindal, MyLastBite.com Chace, MyLastBite.com The Rock Show, MyLastBite.com

Rock Show Poster, MyLastBite.comFor the twin’s fifth birthday, Peter and I held a “Rock Show” in our back garden. They performed to the Monkee’s “I’m a believer” and Madonna’s “Don’t Tell Me”. The twins didn’t actually play guitar for that “gig”, but had a great time being on “stage”, singing to all the fans. We had tour posters, t-shirts and a packed garden full of friends cheering them on in the “audience”. It was crazy but the kids loved it! Two years later, Kitten’s Whip was on stage at the world-famous Whisky-a-GoGo.

The Whisky, MyLastBite.com

The gig was for my 40th birthday and it’s something we thought was “once in a lifetime”… until January 8th, 2007 when we played on stage at the Troubadour. This time it was for Peter’s 50th and we opened for his band, Rubylith. The twins were just turning eleven and the whole family joined in for this gig. Kindal on guitar and vocals, Chace on guitar and vocals, Cody on drums, Camron on base, myself and Janet on guitar, with her husband Paul acting as our stage “security”. Even our brother Greg flew in to play keyboards with us. He lives in Scotland with our dad and came in for both the Troubadour and Whisky gigs.

Poster for Troubadour, MyLastBite.comWe played two songs at the Troubadour show and it was important to me that we all play our instruments on stage (no cheating!), and also that we put on a good show for Peter and his friends. Band practice was held every week at my sister’s house and it was hilarious. Week after week of Poison’s “Nothing but a good time” and Motley Crue’s raucous version of “Smoking in the Boys Room” would sometimes turn into a chorus of “we are never going to get the timing down!”. We did, and it was fantastic fun.

The Whisky, MyLastBite.comI remember being in the dressing room before I went on the Whisky-a-GoGo stage (for my 40th). Kindal came in and I asked her if she was nervous, because I was getting nervous. I mean… this was the stage where I used to see “X” and Motely Crue perform when I was a teenager. At just SEVEN years old, she looked up, smiled and said “No way. I’m not nervous… I’m just really excited!”. That changed my attitude right then for the Whisky gig, and also at the Troubadour show. We practiced those two songs for an entire year, got on stage, and NAILED IT. It was awesome.

We still play music together regularly. Besides the electric guitars, the twins each have an acoustic and a drum set. Kindal even writes her own songs and Chace backs her up when they perform for friends. Needless to say, whenever I spend time with the kids we are either cooking or playing guitar… usually both.

The Troubadour!, MyLastBite.comOver the years, friends have asked “are you trying to get signed?” or  “are you trying launch music careers for the kids?”. Living in Los Angeles has many benefits, especially with Uncle Peter’s job (he’s a VP at a movie studio). So that means the kids get to attend movie premieres every so often, and we get to rent out a legendary nightclub for a special evening, but it also means that no one believes you when you say “we’re just doing this for fun”. It’s not about playing on stage and trying to be “famous”. For me it’s about the precious time we spend together… the weekly visits, working together, learning together, laughing, struggling, then coming together at the end and delivering.

Almost 13! MyLastBite.com

Whether it’s cooking with the twins or playing music with the twins, they both fill me with so much joy and love, that I never missed having my own children.

So on this, their thirteenth birthday I want to say… thank you to my super, fantastic wonder twins. Thank you Kindal and Chace for always being so good to your crazy Aunt Jo.

Here’s to many more years of music, cooking and wonderful adventures together.

Happy Birthday! xoxo

Update: Photos from the twins 13th Birthday Dinner at “Claim Jumper”!

Marisa & Chace, MyLastBite.com
Chace with his date, Marissa

Tony & Kindal, , MyLastBite.com
Kindal with her date, Tony

Teen Feast, MyLastBite.com
A Teen Food Fest

Digging in, MyLastBite.com
Chace… attempting death by chocolate!

Cake Finished, MyLastBite.com
he survived (with help from Tony) !

Kindal, MyLastBite.com
“I’m not telling you what I’m wishing for!”

Kindal & Ilana, MyLastBite.com
Kindal and her best friend Ilana…. who is also an original “Chef Monkey”!

Wrapping it up, MyLastBite.com
Wrapping up the evening…

13, MyLastBite.com
Chace & Marissa

13, MyLastBite.com
Tony & Kindal

Tiny Chef Monkeys, MyLastBite.comMore Photos on Flickr

Chef Monkeys

Kitten’s Whip

Rubylith (Peter’s band)

Alexandria House

Whisky-a-GoGo

Troubadour

Chef Monkeys on YouTube

Our birthday gift to the twins: Dinner at Michael Mina in San Francisco!


” Wonder Twins” Written by Jo Stougaard ©MyLastBite.com All Rights Reserved. No usage allowed including copying or sharing without written permission.

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Filed under Family Stories, Food Stories (written by me)