Note: I post daily (@MyLastBite) on snapchat, instagram, twitter and facebook!
I@MyLastBite My Last Bite Food Travel Writer Blogger Jo Stougaard
Note: I post daily (@MyLastBite) on snapchat, instagram, twitter and facebook!
I@MyLastBite My Last Bite Food Travel Writer Blogger Jo Stougaard
Filed under Little Bites
My new favorite PORK dish.
Check out The Bellwether, in my L.A. Times scouting report!
Filed under Eating Out, Little Bites
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.
Photos:
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
Filed under Eating Out, L.A. Times, Little Bites
My husband Peter and I finally made it downtown for dinner last Thursday. We keep meaning to spend more time in DTLA (DownTown LA), but it took “DineLA Restaurant Week” to get us to check out the sleek and sexy Drago Centro.
The special DineLA menu at the Italian hotspot offers three courses for $44, which is a great bargain (and very filling), but as usual we ordered some extras from the regular menu as well. The three of us (including our friend Laurieann) shared every dish, and now I can’t wait to go back and try the things I missed!
If you’re not familiar with Drago Centro, here’s what Jonathan Gold wrote about the restaurant in LA Weekly:
“Planted at the base of a formerly sterile office plaza, Centro may be the grandest new restaurant in this neighborhood since the early 1980s, a sprawling former bank space blown out into a double-height modernist dining room, punctuated in the middle by a glassed-in wine vault…”
I have to admit, sitting in the main dining room, near the enormous glass wine room was sort of powerfully intoxicating… but then again, it could have been the red wine and grappa!
All around it was a fun evening, especially spending time with sommelier Michael Shearin and our terrific server, Stefano. Make sure you ask for them if you plan on eating there soon (which you should)!
What we ate:
Amuse Bouche: Bocconcini with Pesto Mousse (compliments of the chef)
La Pancetta Brasata: Pork Belly, Farro, Spinach, Blueberries (Regular Menu $14)
La Burrata, Tomatoes, Olive Oil, Crostino (Regular Menu $13)
Top: Antipasto Plate: Roasted peppers, Radicchio, Speck, Eggplant Puree, Burrata and Gnocco Fritto
Bottom: Garganelli, Veal Bolognese. (Both on DineLA Menu)
Smoked Salmon, Cauliflower Panna Cotta, Fennel (on DineLA Menu)
Braised Veal Cheeks, Endive, Parsnips, Almonds (on DineLA Menu)
Pork Belly Risotto, Rapini, Radicchio (on DineLA Menu) and yes it’s true… we ordered TWO pork belly dishes (so GOOD!)
Crispy Chicken, Assorted Beans & Veg (on DineLA Menu)
Desserts: Top Left: Mascarpone Semifreddo with Strawberries and Basil.
Bottom Left: Chocolate Coffee Cake, Vanilla Cream.
Right: Prosecco Mousse, Fennel Crumble, Citrus (All on DineLA Menu)
The custom-built glass wine vault.
Drago Centro’s private dining room with exhibition kitchen (in the former bank vault).
Drago Centro
525 S. Flower St #120
Los Angeles, CA 90071
(213) 228-8998
Website
Dining Date: 10/08/09
Follow Drago Centro on Twitter
Follow Michael Shearin, Sommelier on Twitter
Photo above right: Grappa flavored with Chamomile made by Marolo
Filed under Eating Out
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)
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
Slowly Cooking Chutney. Grilling Flat Iron Steak on Grill
Grilled Flat Iron, Squash Habañero Chutney
About Flat Iron Steak (my current favorite beef cut)
Recipe posted soon
Filed under Recipes