This super juicy, José Andrés pork and cured ham patty comes with piquillo pepper confit, caramelized onion, manchego cheese and aioli. It’s available for a limited time only at Umami Burger and is absolutely the BEST pork burger I’ve ever tasted… and I’ve tried plenty!
$1 from each burger goes to the World Central Kitchen!
Eat well and DO GOOD.
Follow @ChefJoseAndres on twitter
Follow @WCkitchen on twitter
Follow @UmamiBurger on twitter
Filed under Eating Out, Little Bites
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.
Endive goat cheese, oranges, almond, orange dressing
Ultimate Vodka Tonic
Smoked Yellowtail and Crispy Rice with yogurt, grapes, capers and radishes
Jicama wrapped guacamolé: Micro cilantro, corn chips (still as perfect as the first time I ordered on visit #1 back in 2008!)
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
“Your Life Will Change” Dashi linguini: Parmesan, Quail egg, Tomato
Mussels olive oil, vinegar, pimentón
Seared Red Fish with black garlic and scallions
Oxtail Steamed Buns: Watermelon Radish, Cilantro
The liquid nitrogen Caipirinhas being made table-side
With Jennee and our Nitro Caipirinhas
Baby Squid in Squid Ink
Zucchini with Capriola Farm Goat Cheese, Zucchini Air
Seared chicken and dates mustard caviar, spicy mustard greens
Beef hanger steak piquillo pepper confit, natural jus
My nephew Camron LOVING the Croquetas de pollo chicken and béchamel fritters
Nitro Coconut Floating Island: Passion fruit, Banana and Vanilla
Chef de Cuisine Joshua Whigham at The Bazaar by Jose Andres
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
Brussel Sprout Leaves with lemon purée
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
Filed under Eating Out, Molecular Cooking
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!
Entering the Cosmopolitan
The spectacular multi-level Chandelier Bar
China Poblano Entrance
Left window “Chinese Food”, right is “Mexican Food” at China Poblano
Ceiling at China Poblano
Salt-Air Margaritas (love these at the Bazaar) at China Poblano
Waiting for tacos at China Poblano
China Poblano Interior
Making pork tacos on the latin-inspired side of the restaurant of China Poblano
Cochinita Pibil at China Poblano
Making dumplings on the Chinese-inspired side of China Poblano
Dumplings topped with gold at China Poblano
Jaleo Entrance
Jaleo Interior
Paella Master Chef Rafael Vidal on the right at Jaleo
With Bazaar friends Felix Meana & Lucas Paya at Jaleo
Oh yes… I made Iberico Ham Man my new best friend
Croquetas (similar to the ones at Bazaar that I so love!) at Jaleo
Time to PARTY Jaleo style!
José Andrés greeting his many guests at Jaleo
Partying (drinking LOTS) with José. He simply ROCKS!
Thank you Michael! (We miss you at Bazaar!)
More Vegas photos on Flickr
Date: 12/15/10
The Cosmopolitan of Las Vegas
3708 Las Vegas Boulevard South
Las Vegas, NV 89109-4312
(702) 698-7000
Website
China Poblano website
More about China Poblano PDF
Filed under Eating Out, Hot Chefs
Tres by José Andrés is located in the lobby of the SLS Hotel, just to the right of the Bazaar’s entrance. My love for Chef Andrés (and his cooking) have been well documented (links below), so of course I had to reserve a night to experience the “sophisticated and secluded sanctuary peppered with cozy nooks, books and fireplaces, blending the soul of home with the luxury of exceptional dining and service.” (Right On!)
I’d been to the space near the hotel check-in many times before, usually to have a quick drink before the Bazaar opened next door (I like going early). For those of you who haven’t been to the Bazaar because the concept seems a bit, well BIZARRE… think about dining at Tres next door, a sort of “Bazaar Prelude” if you will. The flavors are the same, just served up in a more casual setting, without the showy (fun!), modern techniques (which I personally love).
From the Tres website:
“Culinary highlights at Trés include daily afternoon tea and weekend brunch infused with Chef Andrés’ unique perspective. Brunch features tabletop displays of caviar, cheese and cured meats, specialty smoked salmon and inventive egg dishes, accompanied by crafty cocktails ranging from Cava mimosas to a Brazilian Screwdriver made with freshly pressed tangerines. Afternoon tea, served seven days a week, showcases traditional sweets and savories paired with a premium selection of distinctive teas and coffees.”
Dinner at Tres:
Ultimate Vodka Tonic (can order with Gin of course)
Roasted Tomato and Burrata Salad: Crispy Air Breads, Basil, Arugula, Lemon Verbena Dressing
Patatas Bravas Chips with Brava Sauce, Aoli
Croquetas de Jamón: Serrano Ham and Bechamel fritters
Inside the Croquetas de Jamón: Serrano Ham and Bechamel fritters
Herb Roasted Ham and Cheese: Tomme De Savoie Cheese, Caramelized Onions, Herbs
Grilled Omaha New York Strip Steak with Piqullo Peppers and Homemade Fries
Our good friend (Bazaar’s pastry chef) Waylynn Lucas stopped by our table at Tres to say hello, so we popped over to the Bazaar’s Patisserie after dinner at Tres.
Peter at the Patisserie
So pretty and playful!
Lovely Lissette filling up a gorgeous pink box with assorted chocolates!
Note: The SLS Hotel is supporting Breast Cancer Awareness Month (Oct). More info here
After Peter finished the candy, I wiped out and added some favorite jewelry pieces! Love, Love, Love my new jewelry box!
Tres by José Andrés
SLS Hotel
465 S La Cienega Blvd
Los Angeles, California 90048
(310) 246-5555
Website Includes full menus for Breakfast/Brunch/Tea/Lunch/Dinner
Dining Date: 10/16/10 (with Peter)
The Bazaar by José Andrés – Concept
The Bazaar by José Andrés – Over 200 Photos from my many visits
Filed under Eating Out
In March 2010 I decided I would try 300 dishes on Jitlada Thai Restaurant’s menu. Goal completed March 16, 2013!
My favorites dishes are on the “Spicy Southern Thai” pages and I usually invite friends to join me for lunch. Sometimes I just go alone and work in my “remote office“, but either way the focus is all about the amazing food.
Of course I’ll be taking photos of each plate during my delectable journey. Check for updates here at http://EatingTheMenu.com
Eating the Menu – Jitlada Thai Cuisine
300 Dishes Completed! (updated 3/16/13)
(click above for more info on each dish)
3/30/10 I met the cutest couple today, who are WAY ahead of me on this quest. Jan & Ron from Glendale. They’ve tried over 100 dishes and eat at Jitlada every week as well! It was so nice to meet some fellow SUPER Jitlada Fans!!
9/10/10 With the help of friends (Julie, Ed, David & LeAnn), I passed 100 dishes today! All photos here
Thanks Zach for sharing lunch with me!
Below are Completed
It took me twelve visits to the Bazaar, but I eventually ate every one of the 76+ dishes on the original two menus (a personal goal I set for myself). I’m so looking forward to the new spring menu, and will post updated photos here.
Eating the Menu – The Bazaar by José Andrés
Dishes Completed (All on menu, Year 1) – 76
More about The Bazaar by José Andrés
More Flickr “Eating the Menu” Groups Coming Soon
Animal
Dining Room
LudoBites
Marche’
In the spirit of “full disclosure”, I just want to note that I manage and update JitladaLA.com but do not receive any compensation from the restaurant. I do it because I love the incredible food so much (and wanted to help promote the restaurant), but mostly because I adore Jazz, Tui and their remarkable family.
Filed under Eating Out, Little Bites
Marcel Vigneron at BreadBar’s Hatchi Series
My 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)!
Thankfully, 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’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
Pomegranate Blueberry Spherification (Amuse Bouche)
Hamachi Sashimi: Espelette, Momo Chan, Kumquat, Salicornia
Dayboat Scallop, Cauliflower Couscous, Kinome, Seaweed
Langostine Ravioli: Tom Kai, Avocado Wrapped Mango, Petite Basil, Basil Seeds, Coconut Milk Powder
Lyonaise Salad: Frisee, “Nesting” Egg, Bacon, Sherry Vinaigrette, Endive
Broth being poured over MisoHoney Black Cod, Nasturtium textures, Sesame oil powder
MisoHoney Black Cod, Nasturtium textures, Sesame oil powder
Vadouvan Lamb: Flavors of Tzatziki, Lavosh, Pickled Onion, Sumac
Grass Fed “Corned Beef”: Sous vide short rib, Textures of Corn, Saul’s Pastrami, Black Trumpets
Souffle, Green Chartreuse with Orange Peel ice Cream with Almond Struesel
Tiny chocolate curry and passion fruit Macaroons
Cubed Vanilla Marshmallows
Cocktail: “Coke in Manhattan” Bourbon, Carbonated Coca Cola Spherification (so fun!)
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
Follow @MarcelVigneron on Twitter
Marcel Caters for Exposed Book Launch Event w/ Jessica Alba
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
Filed under Eating Out, Food Events (festivals, classes, etc.), Hot Chefs
Last year, just a few days before the Great Chefs of L.A. event, I came down with a wretched stomach flu. By the morning of the actual event, I felt good enough to attend but my tummy wasn’t fully recovered yet.
Since my husband Peter was out of town on business, I planned on skipping the event altogether. Our $300 donation ($150 each) would still go to the Southern California National Kidney Cancer Foundation, and that was the most important part anyway.
But then I thought about the FOOD, the restaurants, and ALL the celebrity chefs I’d be missing. Could I really have fun at a food event, in the event that I couldn’t EAT the food?
The answer is yes. I made a quick call to my nephew Cody (who thankfully wasn’t working that morning), and an hour later we were strolling the backlot at CBS studio. I took lots of photos and tried a few bites, while Cody ate like only a fire-fighter-in-training could eat. He happily ate EVERYTHING, which of course made me happy too!
For this year’s Great Chefs of L.A., I was honored with a press pass and more importantly, a very hungry (and healthy) tummy! Peter bought a discounted ticket ($75 instead of $150) on GoldStar.com, and we both skipped breakfast to prepare for an afternoon feast.
Basically we tried to have a bite at each restaurant table (starting on the right side of the street) and slowly made our way around the event. We missed a few dishes, but also returned several times to have more of our favorites.
It was fun to run into my friends at the Bazaar. It’s been awhile since I’ve eaten there (since Michael Voltaggio left) but Peter and I will be heading back to the Rojo room this weekend, to try out all the new dishes on the menu.
Chef Marcel Vigneron was also at the event. If you’re not a Top Chef fan (like me), Marcel was runner-up on season two. When I first met him last year at the Bazaar, I told him how much he annoyed me, when I watched him on Top Chef. His confidence came off as arrogance, and he was the “character” that I (as well as most of America) loved to hate.
After I got to know Marcel, I realized that off camera he is NOTHING like how he is portrayed on TV. He’s an absolute sweetheart, and it bugs me that he gets a bad rap. We talked for a bit about current (super exciting but I can’t talk about it) projects he’s working on, and his upcoming guest-chef stint at BreadBar (which of course I can talk about and have linked below).
One of the main reasons I love going to food events (besides donating to charity) is to try out food from eateries I haven’t been to yet. Restaurants that are on my very lengthy “To Do” list, like Saddlepeak Lodge and EAST (which had my absolute favorite bite of the day). The Great Chefs of L.A. event brings together all these things, and it’s one I’ll return to year after year.
“Green” Carpet Hostess (ADORABLE, from Top Chef season 1) Chef Candace Kumai (The Stiletto Chef)
Hungry Crowd!
Gaspacho Andaluz by Bokado restaurant (Chef Frank Leon).
Chef Frank Leon of La Loggia and Bokado restaurant.
Pintxo de Pollo/ Lamb by Frank Leon of La Loggia and Bokado restaurant.
Short Rib Grilled Cheese w/ Onion Marmalade and Bel Paese Cheese, Truffled Potato Chips by Govind Armstrong, 8 oz Burger
Border Grill Truck
Border Grill’s Avocado Taco: chipotle salsa, creamy corn relish, pickled onion.
Ceviche, Border Grill
Sushi Poppers (I’m a sucker for ANYTHING on a stick!)
Peter trying a Sushi Popper.
The SUPER FAB Chef Jimmy Shaw of Loteria Grill.
Chef Neal Fraser’s Braised Veal Shortribs with Polenta
Chef Celestino Drago’s Duck Sandwich, Butternut Squash Soup
SaddlePeak Lodge’s Grilled Nilgai Antelope w/ Cabbage, Bacon, Apple and Black Garlic
Bottega Louie’s Brie, Blood Orange & Watercress Paninis and Roasted Grape Tomatoes, Burrata & Pesto Salad
The lovely Josie (UncouthGourmands) with chef Celestino Drago
Baked Spaghetti wrapped with Eggplant, served on a bed of tomato basil sauce, topped with mozzarella by chef Giacomino Drago at Il Pastaio
Mr. Cecils Big Beef Ribs & St. Louis Style Pork Ribs
George Lopez, spokesperson for the National Kidney Foundation
George Lopez, with Chefs of Honor, Neal Fraser and Mary Sue Milliken
Akasha’s Beer Braised Niman Ranch Short Ribs, Betty Kennedy’s Plum-Mustard Chutney
Scallops on the 1/2 shell, Lemongrass sambal, wasabi creme fraiche, shiso dust, micro cilantro by Chef Kevin Alan, East Restaurant (my favorite of the day!)
Hawaiian Walu: Miso mustard cream, micro wasabi, chive essence, smoked chardonnay sea salt by Chef Kevin Alan, East Restaurant
Strawberrylicious Cupcakes by Leyna’s Kitchen
Adorable (and SWEET!) Cupcake Girls
Making the Liquid Nitrogen Caipirinha from The Bazaar by José Andrés, SLS Hotel.
Liquid Nitrogen Caipirinha from The Bazaar by José Andrés, SLS Hotel.
Peter chatting with Marcel
Me and Marcel
Auction Goodies
The Awesome Gift Bags (including a fresh pomegranate!)
Contents (including fantastic coupons for wine, hair salons, headshot photo session and margaritas at Border Grill!)
Mentioned Above:
Thanks to Nancy Huang, Slife PR
great chefs of L.A. Great Chefs of LA Los Angeles
Details about Great Chefs of LA:
George Lopez Hosts The Great Chefs of Los Angeles
“Go Green, Go Organic” Food & Wine Benefit at CBS Studios
The 23rd Annual Great Chefs of Los Angeles brings together L.A.’s top tastemakers for an afternoon of food, wine, music and auctions to benefit the National Kidney Foundation of Southern California. GCLA draws more than 500 people each year, and has raised more than $4.5 million for the foundation since its inception in 1987. The recently introduced “Go Green, Go Organic” theme promotes eco-conscious living and sustainability, utilizing organic foodstuffs and eco-friendly products throughout the festivities.
WHO: George & Ann Lopez
National Kidney Foundation spokesman George Lopez, a kidney disease survivor, and his wife and kidney donor Ann Lopez, will host the afternoon’s festivities as Honorary Chairs. “Usually I don’t eat, but when I eat, I eat GREEN!” quips George Lopez. The actor/comedian will host Great Chefs just a day before the premiere of his late night show Lopez Tonight,” premiering on Nov. 9 at 11/10c on TBS.
Chefs of Honor Neal Fraser (Grace, BLD) and Mary Sue Milliken and Susan Feniger (Border Grill, Ciudad) lead a stellar lineup of top toques from Los Angeles. The Chefs of Honor will present awards to their fellow participating chefs to spotlight the use of local, organic and sustainable ingredients. Hostess Chef Candice Kumai, The Stiletto Chef of TLC’s “Cook Yourself Thin,” will serve as emcee for the event and auction.
CHEFS:
Featured chefs include:
* Adam Horton, Saddlepeak Lodge
* Akasha Richmond, Akasha
* Andrea Cavaliere, Cecconi’s
* Benjamin Ford, Ford’s Filling Station
* Bob Lynn, La Grande Orange
* Brian Moyers, BLT Steak
* Calogero Drago, Celestino Ristorante & Panzanella
* Celestino Drago, Drago Restaurant, Enoteca Drago, Il Pastaio, Drago Centro
* Chris Moran, Events D’Elegance
* David Linville, Charlie’s Malibu
* Frank Leon, LaLoggia Ristorante & Bokado
* Keven Alan Lee, EAST Restaurant & Lounge
* Giacomino Drago, Il Pastaio
* Govind Armstrong, 8 oz.
* Jason Johnston, Dakota
* Jesse Perez, Fuego at Hotel Maya
* Jimmy Shaw, Loteria Grill
* Joachim Weritz, Moonshadows
* Jonathan Burrows, Mr. Cecil’s California Ribs
* Jorge Chicas, The Bazaar – SLS Hotel
* Josie Le Balch, Josie Restaurant
* Margarito Cid, Harry’s Oklahoma Style Smokehouse BBQ
* Mary Sue Milliken & Susan Feniger, Border Grill & Ciudad Restaurants
* Michael Fiorelli, mar’sel
* Neal Fraser, Grace & BLD
* Paolo Sicuro, Via Alloro
* Roberto Maggioni, Lago
* Sam Marvin & Christopher Goossen, Bottega Louie Restaurant & Gourmet Market
* Simon Dolinky, BLVD 16 at Hotel Palomar
* Steven Fretz, XIV
* Tanino Drago, Tanino Ristorante & Panzanella Ristorante
* Yoji Tajima, SHU – Sushi House Unico
* Leyna’s Kitchen
Wines and beverages will be provided by:
Wines
* Barone Fine Winery
* Buttonwood Farm Winery
* Crossings, New Zealand
* Duckhorn Wine Company
* Frank Family Vineyards
* FIFTYROW
* Golden State Wine Co.
* Grgich Hills Estate
* Jaffe Estate Wine
* Jack Wines
* Jocelyn Lonen Winery
* Kunde Estate Winery
* L’Aventure Winery
* Laetitia Vineyard & Winery
* Loring Wine Co.
* Quinta do Castro
* Regal Wine Co.
* Sterling Organics
* Trefethen Family Vineyards
* Vega Sicilia
* Villa Franttina
Champagnes
* Remy Cointreau USA
* Charles Heidsieck
* Piper-Hiedsieck
Spirits
* VeeV Açai Spirit
* Tequila Ocho
* RIGHT Gin
Beers
* Budweiser American Ale
* Bud Light Wheat
* Fireman’s Brew
* Hoegaarden
* Leffe Blonde
* O’Douls
* Michelob Ultra Light
* Michelob Amber Bock
* Shock Top Belgian White
* Stella Artois
Other Beverages
* Bonadea
* IZZE Beverage Company
* Lupicia Fresh Tea
* POM Wonderful
* Smartwater
* Weaver’s Coffee & Tea
GO GREEN:
Get Hip Get Green, an eco-conscious leader in producing stylish reusable bags, totes and water bottles, sponsor the GCLA “944 Get Hip Get Green” Lounge, outfitted with environmentally friendly lounge furniture provided by Girari Sustainable Furnishing. VeeV Açai Spirit, a leading distiller in promoting social responsibility in the beverage industry, will pour cocktails at the “Go Green Go Organic” Spirits Bar. Guests will use biodegradable utensils by Sysco’s Eco Company line.
Guests will receive Get Hip Get Green’s reusable gift totes stuffed with $250 worth of goodies from leading green and eco-friendly companies, including LaRocca Skincare, Healing Skin, Utter Cream, Eco-Panda, Herbal Water, Nelson J Salon, Alterna, OPI, Explorer’s Bounty, Celtic Sea Salt, Edward & Sons Trading Co., Pop Chips, Robert’s American Gourmet and Little Laura’s Sweets, among many others.
WHEN:
Sunday, November 8, 2009
12 to 3:30 p.m.
WHERE:
CBS Studio Center
4024 Radford Dr.
Studio City, CA 91604
AUCTION:
Featured items for this year’s live auction include a Maurice Lacroix Limited Edition 999 Watch, a private dinner party courtesy of Neal Fraser paired with wine from Frank Family Vineyards, a Border Grill Truck Party for 25, a La Loggia party for 25, two round-trip business class tickets on American Airlines to one of their European destinations, and a five-night stay at Aurelio-Lech, a brand new luxury ski lodge in Austria. The silent auction will include items such as a sports memorabilia, travel packages to international destinations and numerous wine and spirits packages.
About the Kidney Foundation of Southern California
The National Kidney Foundation is the major voluntary health organization dedicated to preventing kidney disease, improving the health and well-being of individuals and families affected by kidney disease and increasing the availability of all organs for transplantation. Through its offices nationwide, the foundation conducts programs in research, professional education, patient and community services, public education and organ donation.
Filed under Food Events (festivals, classes, etc.)
After learning the simple recipe for making flavored “air” at Molecular Gastronomy Class, I thought long and hard about what I wanted to aerate first. Multiple visits to the the Bazaar by José Andrés had me familiar with Bar Centro’s “salt air” topped margaritas, and my favorite “new way” martini with spherified (Ferran Adria) olive is topped with a tangy brine “air”.
Peter and I love grilling flatiron steak, and I make homemade chimichurri sauce at least once a week. But in our house it’s not just for beef. We also add it to eggs, quesadillas, pastas, and even tuna salad.
To make the “air”, there are actually only two ingredients needed: some sort of liquid and the lecite (aka lecithin), a natural soy-based emulsifier (links below).
Traditional chimichurri is usually made with two liquids: olive oil and acids, usually limes or vinegar. To make my chimichurri air, I left OUT the olive oil and just drizzled the oil on the steak directly, BEFORE adding the “air” on top.
I like my chimichurri REALLY spicy and wasn’t sure the heat would remain after straining and aerating, but it did. The light (and well, airy) texture was a refreshing change from the standard sauce.
I certainly don’t plan on going crazy with the lecite (although I do think a Heinz 57 “air” would be an awesome return to my childhood). To me, it’s simply about learning yet another delicious (and fun!) cooking technique at home.
My Recipe for Chimichurri Air:
9 oz liquified chimichurri sauce (recipe follows)
1.5 g lecithin (aka lecite), food grade
Olive oil (to drizzle on steak)
To make the chimichurri sauce:
1 cup chopped parsley
1 cup chopped cilantro
2 medium jalapeno chilies (or more if you like it spicy)
8 oz of fresh lime juice or red wine vinegar
2 or 3 cloves of garlic
Fleur de sel (or sea salt)
Place all ingredients in a mini-chop or food processor and blend until liquified.
Measure 9 oz of liquid (add vinegar or water if needed).
Then pour the liquid through a fine strainer to remove any large pieces.
Make sure it’s 9 oz of liquid to 1.5 g lecithin (again, add vinegar or water if needed).
Place the chimichurri sauce and lecite into a large bowl and blend with a stick-blender until foaming. Note: I have a large, plastic container that I use for this. It can get pretty messy in a standard bowl, so wear an apron!
Prepare the steak:
Grill steak to desired doneness and let meat rest for at least ten minutes.
Cut and plate then drizzle olive oil directly on steak.
Add salt then scoop out whipped “air” from bowl and gently place on meat.
If the “air” becomes watery, simply blend again (not too long) until foamy. Serve immediately!
Mentioned Above:
Bazaar’s Martini w/ Brine “Air”
Albert & Ferran Adria Textura site (spanish)
About Texturas – Lecite (airs)
Where to buy molecular ingredients
My ChimiTuna (tuna salad with chimchurri)
El Torito’s Deep-Fried Ice Cream photo
Adventures in Molecular Cooking 6 (Trisol)
Adventures in Molecular Cooking 5 (Class)
Filed under Molecular Cooking, Recipes
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.
The 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.
Course #1: Salt Air Margarita. Delicious as always.
Course #2: Sweet Potato Chips and Yogurt Dip. I love the anise flavor in the yogurt.
Caviar Steamed Bun. Using the steamed bun makes for a nice twist on a classic.
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.
Course #5: Bagel and Lox Cone. Delicious as always.
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)
Course #7: Olives Ferran Adria. My first love (and why I started taking Molecular Gastronomy classes last year!)
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.
Course #9: Sea Urchin Conservas. Fantastic flavors AND presentation.
Course #10: Boneless Chicken Wing. Delicious as always.
Course #11: Shrimp Cocktail. The updated cocktail sauce was richer, almost creamy.
Course #12: Nitro Gazpacho. I always love when the Liquid Nitrogen cart rolls up! Gazpacho “cooked” in the nitro.
Course #13: Blufin Tuna Toro (and Norwegian Lobster). Both AMAZING.
Course #14: Norwegian Lobster. Perfection in one bite.
Course #15: “Smoked” Salmon. Another favorite, the dish is finished using a “smoking gun”.
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!
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!
Felix Meana making Dragon’s Breath
Coconut in a “Half Shell”. Peter loved all three desserts. I was too full!
Chocolate Biscuit Coulant Michel Bras (above) and Petit Fours: Tablets, Bonbons
Mentioned above:
Alinea (someday!)
Watch the episode with the Olive Oil Bonbon!
In the kitchen with the chefs
All my Bazaar photos on Flickr
Filed under Eating Out, Molecular Cooking
You would think after six group dinners at the Bazaar, I’d have tried everything on the menu right? Wrong.
I thought so too until I started ticking off each dish on a contraband menu that I brought home last month. The truth is, I even started forgetting dishes that I had already tried a few months back, like the Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. I tried it on my first visit, but didn’t take a photograph of it… so I forgot.
Visit #7 was a Bazaar “Girl’s Night”!
A few months ago I “met” Ashley on Facebook. We were always commenting on the same food photos (by mutual friends) or posting notes about restaurants we’d recently tried. After we became Facebook “friends”, I invited her to our Slumdog Oscar Party and we quickly planned a night out at the Bazaar.
Our “Girl’s Night” fell on a Tuesday, and it was the first time I’d been to the Bazaar on a weeknight. I figured it would be slower than the weekend, and was surprised to see every table filled when we sat down in the Rojo (my favorite) Room.
There were several “restaurant celeb” sightings that evening, including Brent Bolthouse tucked into one of the black leather booths. At the table to the left of us was a writer from “Travel and Leisure” Magazine, and we overheard that another great review was on the way. Seated to the right of us in the second leather booth, was none other than Chef Octavio Becerra from Palate Food and Wine. When he got up at the end of his meal, I stopped him to say hello. Peter and I love his “Porkfolio” and Salmon Rillettes!
This was Ashley’s first visit to the Bazaar, so we ordered a few of the “must haves” tapas including the Philly Cheesesteak with Air Bread, Foie Gras Cotton Candy and tender Lamb Loin (links to photos below). When I scanned the menu, I didn’t remember trying the Butifarra and white bean dish so we ordered that as well, and that turned out to be our favorite dish of “Girl’s Night”!
Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. The white beans were incredible… soft on the inside with a light crispy topping.
Organized Caesar Salad with Quail Egg and Parmesan
Soy-marinated Salmon Roe Cones
Chocolate Lollipops: Raspberry White Chocolate and Candied Orange Peel Chocolate
Additional Dishes We Shared:
Philly Cheesesteak: Air Bread, Whipped Cheddar and Wagyu Beef
Foie Gras rolled in Corn Nuts and wrapped in Cotton Candy
Lamb Loin with Mushrooms and Potato
Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.TheBazaar.com
Dinner with Ashley, 3/24/09
Thank you William!
Mentioned Above:
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Filed under Eating Out, Molecular Cooking
my last bite... 