Read my L.A. Times piece about the Petit Trois opening here.
Advertisements
Tag Archives: jon shook
Eight-Course Foie Gras Dinner
Photos from Chef Ludo Lefebvre & Animal Restaurant’s recent foie gras dinner.
The New York Times writes:
“In eight months, the sale of foie gras will be banned in California. But for seven hours on Friday night, at a restaurant appropriately known as Aninal, three chefs presented an eight-course meal that was nothing short of a glorification of this soon-to-be outlawed delicacy.” (read more at NY Times)
Course 1: Marble Foie Gras Terrine, Prosciutto, Fennel, Yogurt, Honey, Bruleed Figs
Course 2: Foie Gras Crudo, Dates, Lemon Confit, Black Ash Brioche, Mushrooms
Course 3: Smoked Foie Gras, Veal Tongue, Pumpernickel, Crab Apple
Course 4: Foie Gras Ssam, Herbs, Peanuts, Green Curry, Bibb Lettuce, Plum Char Siu
Course 5: Steamed Foie Gras, Cabbage, Mustard Ice Cream, Duck Fat Potato, Juniper Berries
Course 6: Roasted Foie Gras with Cheeseburger Flavors, Benton’s Bacon
Course 7: Liquid Foie Gras Agnolotti, Corn, Black Truffle
Course 8: Brownie Sundae, Foie Gras Chantilly, Caramel, Vanilla Ice Cream
This epic dinner was shared with Peter & my brother Greg 10/14/11
“All-foie-gras dinner with Ludo Lefebvre & Animal” by L.A. Times
“In California, Going All Out to Bid Adieu to Foie Gras” by New York Times
Filed under Eating Out
Animal Style (just the way I like it!)
Since 2008, Animal has been one of my very favorite restaurants in Los Angeles. Chefs Vinny Dotolo and Jon Shook keep it interesting by using not only the best ingredients, but by also serving some fun bits and pieces as well. Did I just order Pig Tails “Buffalo Style”? Oh yes I did!
Pig Tails “Buffalo Style” Celery, Radish, Ranch $10
Marrow Bone, Chimichurri, Caramelized Onions $8
Hamachi Tostada, Herbs, Fish Sauce Vinaigrette, Peanut $14
Grilled Octopus, Fava Bean Salad, Bagna Cauda $14
Open Face Soft Shell Crab Sandwich, B&B Pickle Slaw, Rooster Aioli $20
Lamb Meatballs, Gold Rice, Green Garbanzos, Creme Fraiche $12
Foie Gras, Biscuit, Maple Sausage Gravy $22
Dining Date: 6/19/10
Dinner shared with Lilliam R of Mondette & Peter.
Animal Restaurant
website
435 N. Fairfax Ave
Los Angeles, CA 90036
(323) 782-9225
All my Animal food photos on Flickr
with Jon & Vin
Filed under Eating Out
Animal Gets Cookin’
When I heard that my favorite L.A. chefs (Animal Restaurant’s Vinny Dotolo and Jon Shook) were offering a cooking class, I immediately signed up and invited two friends, Jade and Afaf. I love the chefs new cookbook “Two Dudes, One Pan” which recently was voted one of the “Top 10 Cookbooks of 2008” by National Public Radio. The chapters in the book are divided up by pans: “The Big Bowl” (for salads & dressings), “Nonstick Skillet”, “Frying Pan”, “Dutch Oven”, “Roasting Pan” and “Baking Dish”. I’ve already tried some of the delicious recipes and am continuing to post them here.
The cooking class was held at “Let’s Get Cookin'” in Westlake Village. It was my first visit to this little gem and I loved the small culinary store up front. The shop is stocked with gourmet ingredients, artisanal pastas, cookware and tons of groovy gadgets!
The classroom area was located in the back of the space. It consisted of a long counter which worked as the “stage” area for guest chefs. We students were seated in chairs with tables that face the cooking stage. To the left of the students, there were in-house chefs assisting Vinny & Jon throughout their presentation.
It was all very organized and the evening flew by quickly. We watched as the chefs prepared five recipes from their book, and yes indeed…. we got to eat everything! Delicious and good fun!
On the menu:
Winter Fennel Salad w/ Apples, Grapes, Cinnamon Maple Vinaigrette
Bucatini Carbonara w/ C Pancetta and Peas
Spicy Roasted Cauliflower w/ Capers and Parmigiano
Lemon Roasted Chicken
Fallen Chocolate Cake w/ Rum Caramel Sauce
The recipes can be found on the following pages of “Two Dudes, One Pan” by Jon Shook & Vinny Dotolo.
Winter Fennel Salad w/ Apples, Grapes, Cinnamon Maple Vinaigrette, pg. 30
Bucatini Carbonara w/ Pancetta and Peas, pg. 154
Spicy Roasted Cauliflower w/ Capers and Parmigiano, pg. 178
Lemon Roasted Chicken, pg. 189
Fallen Chocolate Cake with Rum Caramel Sauce, pg. 231
—————–
Photos after the class…
Jon, Jo & Vinny
Afaf & Jon
Jon, Jade & Vinny
Original Class Date: Wednesday, November 12, 6:30 PM
Cost: $80 per person
My visits (with LOTS of food photos) to Animal Restaurant
About Let’s Get Cookin’
Animal Restaurant Website
Filed under Food Events (festivals, classes, etc.), Recipes
Great Chefs of L.A. 2008
Last week I attended the 22nd Annual Great Chefs of Los Angeles event. It was held nearby at CBS studios, and the proceeds went to the National Kidney Foundation.
Participating Chefs (and Restaurants) included: The Event Host – Govind Armstrong (8oz. & Table8), Chef of Honor – Gino Angelini (Angelini Osteria and La Terza,) Neal Fraser (Grace & BLD), Celestino Drago (Drago Restaurant), Frank Leon (La Loggia), Andrew Steiner (Andrew’s Cheese Shop), our friends Vinny Dotolo and Jon Shook (Animal) and many more.
Unfortunately for me I came down with a stomach flu a few days before the event, which is a food writer’s worst nightmare for sure. Luckily what I also had was my firefighter-in-training, eating-machine nephew Cody joining me, so it was a fun afternoon watching him enjoy all the things I couldn’t.
Of the few bites I did take, my favorites were the Apple Pie “Cappuccino” from The BLVD, Timanoix Cheese from Andrew’s Cheese Shop and the tummy comforting Grilled Cheese with Pulled Shortribs from 8oz.
Cody really loved EVERYTHING and said his favorites were the Kataifi-Wrapped Langoustine in a Poached Lettuce Cream Sauce by La Loggia, and the Duck Confit from The Blvd. We both loved Animal’s Pork Belly & Kimchee which we always order at the restaurant.
Smoked Scallop Carpaccio with Pomegranate Seeds by Panzanella Restaurant
Wild Boar with Soft Polenta topped with Fig Sauce by Drago Restaurant
Dungeness Crab Salad with a Meyer Lemon Vinaigrette by Grace Restaurant
Kataifi-Wrapped Langoustine in a Poached Lettuce Cream Sauce by La Loggia Restaurant
Apple Pie Cappuccino and Duck Confit with Potato Wrapper from The BLVD at the Beverly Wilshire
Grilled Cheese with Pulled Shortribs from 8oz.
Animal’s Pork Belly
Pork Belly & Kimchee by Animal
Chef Vinny Dotolo, Animal
Cody with Special Effects Master, Rick Baker
Thomas Lennon (Reno 911), Cody, Jeff Garlin (Curb Your Enthusiasm)
Event Date: Sunday November 9, 2008, CBS Studios (Radford).
More about the Kidney Foundation
Restaurant & Food Links:
Filed under Food Events (festivals, classes, etc.)
L.A. Mag Food Event ’08
My husband Peter and I arrived early to L.A. Magazine’s Third Annual Food Event. There were several wine booths set up at the beautiful Saddlerock Ranch, but honestly we were mostly there for the food!
This didn’t mean we didn’t drink our share of vino… just that we were more focused on the FOOD. Drinking alcohol in the early afternoon (mixed with the hot canyon sun) never works for me. If it weren’t for the tasty eats, I probably would have curled up under a tree half way through the event!
The first table we stopped at was Tra di Noi restaurant. Their three dishes were a fresh and delicious start to the afternoon…
Orecchiete Al Pecorino (Truffled Orecchiette with Pecorino Cheese). The presentation was just lovely, tossed in a bowl carved from a wheel of cheese. I remember Mario Batali doing this on an episode of Iron Chef. Very cool!
Tra di Noi’s Sformato Di Carote (Organic carrot and zucchini flan with micro greens).
Tra di Noi’s Carpaccio Di Polipo (Sliced Octopus Carpaccio with celery, cherry tomatoes and paprika aioli).
Hampton’s Heirloom Tomato Gazpacho.
Onyx Restaurant’s Hamachi Poke & Crispy Chips
Matthew Gladstone’s Jambalaya. Savory, spicy and lively… just like Chef Gladstone!
And our favorite bite of the day… MOUTH-WATERING, BELLY-PLEASING BBQ Ribs from our friends at Animal Restaurant! Jon and Vin took the demonstration stage at around 3:20pm and gave the crowd what we wanted (and were lacking)… MEAT!!!
Jon showing off a cut from Niman Ranch.
Jon & Vin getting ready to cook.
Vin making the BBQ Sauce.
co-host Merrill Schindler…
OH YES. IT WAS AS GOOD AS IT LOOKS HERE!!
More about ANIMAL Restaurant.
And a few Chef Photos!
Eric Greenspan, The Foundry on Melrose
Neal Fraser of Grace Restaurant.
Nancy Silverton, Mozza
Even though we didn’t stay through the end (blame it on that 1pm wine start!!), it was a beautiful event and all for a good cause. Proceeds went to the L.A. Regional Food Bank.
Lastly… I loved the Sweet and Spicy Chowder from Darrens Restaurant. I had two servings so quickly that I forgot to take a photo, but found one here taken at the restaurant!
Event Date: 10/26/08 More about the Food Event
Update 11/1/08
I just found this photo on the L.A. Magazine Website. Peter (my husband) is wearing the baseball cap in the background. Our pal Jon Shook of Animal Restaurant holding the ribs.
L.A. Mag Food Event
Filed under Food Events (festivals, classes, etc.)
“One Chick, One Pan”
By Jo Stougaard Updated 11/3/08
“One Chick, One Pan”… Recipes that I’ve prepared from the cookbook “Two Dudes, One Pan: 
Maximum Flavor from a Minimalist Kitchen” written by Jon Shook and Vinny Dotolo, chef/owners of my favorite restaurant, ANIMAL.
(11/3/08) “Creamed Brussels Sprouts with Bacon”. Loved the creamy sauce! Can’t wait to try it on broccoli or asparagus. Page 137 of the cookbook.
(9/26/08) I made “Jon’s Sausage, Broccolini and Pasta Frittata” over the weekend. It was the easiest recipe yet, and also the most filling! We had it for breakfast on Saturday and Sunday. I topped with shaved Manchego cheese and served with fresh mango (topped with red pepper flakes). Recipe on page 58.
Recent recipes that I tried (9/20/08) are: “Chicken Provencal” Page 112.
“Fennel Salad with Cinnamon Vinaigrette” on page 30.
The chicken skin was SO CRISPY, and the fennel salad was a whole new flavor mix! Totally refreshing.
9/16/08
“Tri-Tips with Salsa Verde” on page 122.
“Spicy Roasted Cauliflower, Capers and Parm” on page 178.
I have never had tastier cauliflower, especially with the crispy bits on top. My husband Peter couldn’t figure out the mystery ingredient in the Salsa Verde. He thought I had made chimchurri (which I make all the time) but he was surprised to find a deeper, richer flavor in the sauce, that he couldn’t quite describe. I told him “It’s the Umami… the fifth taste”. The mystery flavor was anchovies. He still couldn’t taste them after I told him, and then he asked for more…
9/10/08
The first two recipes I tried were “Peaches & Arugula Salad” on page 29, and “Chicken in White Wine and Herbs” on page 114. One pan (skillet) for the chicken, and one bowl for the salad.
Easy prep, easy pan sauce and easy cleanup. I loved the tart flavor that the vinegar added to the wine sauce. And my friend Laur enjoyed the salad so much that she almost licked out the bowl!
Info on the book “Two Dudes, One Pan”
Filed under Recipes
