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: 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.
Sautéed Cauliflower “Couscous”: Cauliflower puree, harissa, pomegranate $8. The tiny, crunchy bits of cauliflower were terrific mixed with the pomegranate.
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 (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.
Cheese from right to left: This was my first taste of La Serena, a 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
The “Smoked” Salmon arriving at our table…
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 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 –>
Filed under Eating Out, Molecular Cooking
Tagged as 8, adria, Ajo Blanco, alinea, andres, angeles, anthony, arzak, bar, bazaar, best, bill douliet, bite, blog, blogger, bloggers, blogs, blumenthal, bourdain, breath, bulli, by José Andrés, Cauliflower "Couscous", cheese, Chef, cooking, cuisine, de, detailed, douillet, dragon’s, duck, el, elbulli, fat, ferran, food, garcia, gastronomy, gourmet, gourmet’s, heston, hotel, Idiazábal, irene, Jamón Ibérico, jo, l a times, la, La Serena, last, lemon "air", liquid, los, Luis, marcel, michael, mini, minibar, Molecular, mugaritz, my, My Life As A Foodie, mylastbite, nitrogen, olive, Phil Nigash, photographs, photos, pics, popcorn, porn, positive, Quince, Recipes, reservation, reservations, review, reviews, S., sls, smoking gun, star, Valdeón, vigneron, VIRBILA, voltaggio, wd50, william
my last bite... 