Birthday Bazaar!

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

Philly Cheesesteak

Brussel Sprout Leaves with lemon purée

Foie Gras Cotton Candy

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

About Chef Joshua Whigham

About José Andrés

With chef José Andrés

My first visit, November 2008

Tres by José Andrés

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!

All my recent Tres photos

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)

Make a reservation

The Bazaar by José Andrés – Concept

The Bazaar by José Andrés – Over 200 Photos from my many visits

EatingTheMenu.com

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

More about Jitlada

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.

Bar210 (two one oh!)

Molecular Gastronomy has been all over the news lately, mostly due to Ferran Adria announcing that he would temporarily be closing his El Bulli restaurant in Roses, Spain. Twitter messaging went into overdrive when a false rumor emerged, quoting that Adria would close the world’s “best restaurant” permanently. But then Time magazine wrote that after a two-year hiatus (2012–2014), “El Bulli will change from a restaurant to a nonprofit foundation, operating as a think tank where talented young chefs will explore new directions in gastronomy.”

Like most food lovers, I never had the pleasure of dining at El Bulli, but every year I’d send in my request and every year I’d receive the dreaded rejection email as well. I’ve even gone as far as “faux booking” an entire trip, hoping to manifest a reservation into my lap, but some things are just not meant to be.

It hasn’t really bothered me though, because since the Bazaar restaurant opened in 2008, I’ve been lucky enough to eat everything “molecular” on the menu created by Adria’s protégé, the affable and equally talented José Andrés. My first bites, on Bazaar’s opening day, were “Olives Ferran Adrià”, the very same dish I had dreamt about trying at El Bulli.

During 20 (or so) visits to the Bazaar, I got to know a few of the chefs working in the open kitchen. This tends to happen when one obsessively visits a new restaurant over and over, but this wasn’t “just a hip, new” eatery in town. I felt so grateful that we had our “own little El Bulli” in Los Angeles.

Not only do we have the Bazaar to take in an evening of magic (aka molecular gastronomy), but two of the chefs I admired from the beginning have left to run their own “modern” kitchens as well.

Michael Voltaggio went on to win Top Chef last year and he now wows at The Dining Room in Pasadena. His good friend Marcel Vigneron (runner-up on Top Chef season 2) only recently left the Bazaar to pursue several new opportunities. Marcel describes his own cuisine as “Modern Global Tastings” and first showcased his dishes at a guest chef event at Breadbar last December.

Just last week, Marcel became chef of the new Bar210 Lounge and Plush nightclub in Beverly Hills. Saturday night was the official opening night party, and it was a terrific night of whimsical, delicious eats and OH YES… liquid nitrogen cocktails too!

Peter and I arrived early to find the luxuriously beautiful Bar210 lounge very welcoming, especially the platters of food on the long communal table! We had a quick drink before running into Marcel near the bar and he immediately offered a tour of his new kitchen, which is always my favorite part of the evening. Watching a bunch of guys prep food may not be exciting to most, but I could’ve stayed back there all night. There’s nothing sexier than a killer mise en place station and a bunch of talented cooks plating beautiful dishes.

After Marcel let us taste several samples, he slipped us into the Plush nightclub and private V.I.P. room for a quick peek. I got a kick out of how much fun Marcel was having as he was showing us around. Peter and I were honored that he took the time on his opening night to be so attentive to us, and it just made us love him that much more.

Rooting for the good guy always feels good, especially when he’s been so badly misrepresented in the past. I’ll shout it over and over again, Marcel is one of the sweetest and most talented chefs I know. Top Chef made him look like a jerk, and he JUST isn’t.

Back in Bar210 we ran into a friendly face, fellow foodie (and Twitter pal) Ryan Tanaka, and also the gorgeous Laura Jeppson, a good friend of Marcel’s that we had met previously. Opening night’s are always a bit frenzied and unpredictable, but when we left we were happy to see a long line around the building.

Peter and I will definitely be back on a “regular night” to enjoy the menu with friends. Whether you call it modern or molecular gastronomy, whether you think it’s a passing fad or don’t agree with the concept, the most important thing is how FUN it all is, and Marcel Vigneron seems to be having the most fun of all.

POMEGRANITE SPHERIFICATION filled with fresh blueberry

WATERMELON & TOMATO: masago & bee pollen ~ nasturtium ~ lemon vinaigrette

MUSHROOM TART: burrata ~ petite arugula sylvetta ~ caramelized cippolini

SALTY PEEWEE POTATOES: chlorophyll mayo

TUNA TARTARE CORNETS: avocado & banana ~ coconut milk powder

PORK BELLY SLIDERS: green papaya slaw ~ pimenton espelette

BONELESS CHICKEN WINGS : “fancy sauce” ~ micro celery ~ maytag blue

Transmontanus Caviar and Cherrywood Smoked Salmon Roe

Marcel making the Liquid Nitrogen Cocktail: “Brain Freeze” with Tomato Water and Absolut Pepper

Marcel serving Liquid Nitrogen Cocktail: “Brain Freeze” with Tomato Water and Absolut Pepper

Liquid Nitrogen Cocktail: “Brain Freeze” with Tomato Water and Absolut Pepper

 

 

UPDATE: Bar21o has CLOSED

Bar210/Plush
9876 Wilshire Blvd.
Beverly Hills, CA 90120
Website

Date: 2/20/10 (opening night)

All my Bar210 Photos on Flickr

Bar210 on LA Weekly

More photos of Bar210 & Plush on BizBash

Marcel’s Guest Chef Event, BreadBar’s Hatchi

Ferran Adria in Time Magazine

Ferran Adria Rumors

The Dining Room (Michael Voltaggio)

My first visit to Bazaar

Great Chefs of L.A. 2009

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!)

All my photos on Flickr

Mentioned Above:

Great Chefs of L.A. 2008

SoCal Kidney Foundation

Marcel Vigneron

BreadBar Hatchi Series

Goldstar

East Restaurant

Saddlepeak Lodge

UncouthGourmands.com

The Stiletto Chef

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.

BREADBAR’s Hatchi Series: 8 for $8

What is Hatchi?

A little background (by LA Weekly):
“The Hatchi series, a collaboration between Breadbar and chef Noriyuki Sugie, began this past June and showcases a guest chef the last Thursday of each month. The series menu features 8 small plate courses at $8 a dish–“hatchi” means 8 in Japanese–and guests order a minimum of three dishes. The chefs, who are picked for their rising-star talent, are given a budget and must stick within it; Sugie is on hand to mentor, watch, and (one hopes) taste a few dishes. The previous chefs to run the floor were Debbie Lee (The Next Food Network Star, now at Gyenari), Michael Voltaggio (now chef de cuisine at The Langham) and Santa Barbara-based private chef Roberto Cortez.”

I love these “guest chef” dinners, and do my best to attend each one. So far I’ve been to three (links below), and highly recommend it! It’s just a really comfortable and inexpensive way to try out a chef’s new menu.

Michael Voltaggio at Hatchi

Robert Cortez at Hatchi

Remi Lauvand at Hatchi

Waylynn Lucas at Hatchi

Marcel Vigneron at Hatchi

Upcoming Events: 1/28/10 Ricardo Zarate
Chef at Mo Chica
Hatchi Theme: Peru Much Gusto

voltaggio top chef

BreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
(310) 277 3770
WebSite (check for upcoming Hatchi dinners)

Follow BreadBar on Twitter @BreadBar_LA

Mentioned above:

LA Weekly

Chef Noriyuki Sugie

BreadBar

Chef Voltaggio – Dining Room at the Langham

Chef Lauvand – Cafe Pierre

Chef Roberto Cortez

Chef Debbie Lee – Gyenari

voltaggio married wife girlfriend michael voltaggio’s top chef

Michael Voltaggio – Hatchi Dinner

It’s no secret that I’m a big fan of Chef Michael Voltaggio. Luckily for me, I also get to call him a friend.

Ever since I first tasted Michael’s food at the Bazaar by José Andrés last year, I made sure to keep an eye on the man that chef Andrés selected to open (as Esquire Magazine recently coined), the “Restaurant of the Year”.

The L.A. Times even gave the Bazaar a rare FOUR STAR review, and yes… I understand that the restaurant, menu and concept belong to the great José Andrés (I adore him too). But it was primarily Michael Voltaggio I saw in the kitchen each time I sat down for dinner in the Bazaar’s Roja room.

Michael now runs the kitchen at the Dining Room in Pasadena, which is located in the Langham Hotel. Before starting this most recent gig, he took some “time off” to compete in Bravo’s Top Chef – Season 6 (which is currently airing). He even squeezed in time to helm a one-night-only Hatchi guest chef event at BreadBar Restaurant in Century City, and it was there that I got to taste creations that were finally, truly his own.

BreadBar describes the Hatchi Series as 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. I love the Hatchi dinners, and do my best to attend each one!

The best part about Michael Voltaggio’s Hatchi dinner, surprisingly, wasn’t about the food. OF COURSE the food was STELLAR, it’s Michael Voltaggio for goodness sakes, but my favorite part was meeting and getting to know Michael’s mother, Sharon and his stepdad, Bob.

Top Chef 6 hadn’t started airing yet, and there was a lot excitement and anticipation at the restaurant that night. Sharon and I now email each other every Wednesday night after the show has aired, so we can dish about how her TWO sons are doing on the show. In case you don’t watch Top Chef, Bryan Voltaggio (Michael’s equally talented big brother) is also competing for the title this year. Sharon is certainly one proud mom, that’s for sure!

Michael Voltaggio’s incredible Hatchi menu:
An Experience of Texture and Flavor

Artichokes “Barigoule” Salmon Belly, Philadelphia Cheese, Smoked Salmon Roe

Japanese Tomato Tartare: Green Almonds, Parmesan “Overeasy”, Tapenade

Hamachi Crudo: Smoked Egg Yolk, Sea Sponge, Watermelon and Wild Rice

Veal Sweetbread, Poached Egg, Coffee Cardamom Soil (before adding Pea Consomme)

Veal Sweetbread, Poached Egg, Pea Consomme, Coffee Cardamom Soil

Crispy Chicken Thigh: Cuttlefish, Green Garlic, Sweet and Sour Mushrooms

Wagyu Beef: Short Rib, Saul’s Pastrami, Tamarind, Broccoli Textures, Horseradish “Styrofoam”

Miso Cake: Jasmine “Rice Cream”, Strawberry, Yuzu

Fool’s Gold: Hazelnut Praline, Salty Caramel, Nitro Coffee Mousse.
Sommelier Matthew Lathan paired each dish beautifully with wines, sherry and beer!

Chefs Michael Voltaggio and Marcel Vigneron (Top Chef Season 2)

BreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
310 277 3770
WebSite 

Dining Date: 7/30/09
With friends Afaf & Ray.

Hatchi Dinner: 8 Plates for $8
See website (link above) for upcoming Hatchi dinners!

The Dining Room at the Langham

Michael Voltaggio’s Top Chef Bio

Bryan Voltaggio’s Top Chef Bio

Esquire Magazine (Bazaar)

L.A. Times (Bazaar)

All my Michael Voltaggio photos on Flickr

More awesome Voltaggio tattoos (posted with permission)!

on his hand

on his arm

for his mother

More about Hatchi

More about Michael Voltaggio

Voltaggio, Voltaggio, Michael Volaggio, Bryan, Top Chef Las Vegas, Voltaggio Brothers Voltaggio, Voltaggio, Michael Volaggio, Bryan, Top Chef Las Vegas, Voltaggio Brothers

The Bazaar by José Andrés [1]

The opening night of the Bazaar by José Andrés was supposed to be last Monday (11/10), but was delayed until last night (11/17). The restaurant is described as “a modern-day indoor piazza where guests and locals alike can enjoy pioneering culinary creations and intricately-concocted libations throughout several spaces: Bar Centro, Blanco, Rojo and the Pâtisserie.” It sounds a little intimidating I know, but when you walk in the front door the friendly staff are ready to lead you through the evening… and what a fun evening it was!

There were four of us for dinner, my husband Peter, my sister Janet and her husband Paul (whose birthday we were celebrating). We started off with drinks at Bar Centro, which offers a traditional bar menu and modern “new way” drinks. I ordered the “New Way” Dirty martini with spherified olives and brine “air”. I was really excited to try Ferran Adria’s “liquid olive” and it did not disappoint. If you haven’t seen the video clip of Ferran Adria making the liquid olive at el Bulli, then you may not appreciate it as much as I did. The segment was on Mark Bittman’s “The Best Recipes In The World” show on PBS. Episode 9 titled “The Cutting Edge”. It’s worth searching for online if you missed it.

Between the four of us we shared twenty dishes (including two desserts) from both the Rojo (traditional tapas) and Blanco (modern tapas) menu. In addition to cocktails we also tried the White Sangria (which was fantastic), Spanish Marge wine and then finished the evening with Pedro Ximénez Sherry.

Our server Skyler was fantastic. He was enthusiastic, paid great attention to us and really knew the menu inside and out. Simply said, Skyler was a wonderful guide on our trip through the Bazaar!

My favorite dishes (that I would definitely order again and again):

Philly Cheesesteak Air Bread filled with cheese and topped with Kobe beef $7.00

Mozzarella Tomato Pipettes with Micro Basil. These were so fun to eat! At the same time you bite the tomato, you squeeze the pipette into your mouth, a really tasty combination of olive oil and a creamy liquid mozzarella. $8.00

Organized Caesar with Quail Eggs and Parmesan Cheese. This plate was so beautiful we sort of just stared at it for a minute. There was only one quail egg and I was lucky to grab it! Delicious. $9.00

Japanese Baby Peaches with Yogurt and Olive Oil. Sweet and Tart. $12.00

Olives Ferran Adrià. Our server Skyler scooped out the liquid olives from a jar tableside (below). The plate came with 4 olives, each on it’s own spoon. $10.00 for four “olives”.  If you don’t want to spend the $10 for four liquid olives, just order the “New Way” Dirty Martini… it comes with the olive!

We also really enjoyed:

Croquetas de pollo – Chicken and Béchamel Fritters. They tasted like chicken and dumplings mixed inside, crispy on the outside. $7.00

Watermelon Skewers with Pedro Ximénez reduction and Tomato Seeds. A GREAT palate cleanser $15.00. Jicama Wrapped Guacamole with Micro Cilantro and Corn nuts (above right) $10.00

Carrilleras de Cerdo con Naranja. Braised Pork Cheeks with California Oranges. $8.00

Gambas al Ajillo. Sautéed Shrimp with Garlic and Guindilla Pepper. $12.00

Patatas Bravas “New Way Jose”. José’s fried potatoes with aioli and spicy tomato sauce. $7.00

Tortilla de Patatas ‘New Way’ – Warm potato foam with a slow cooked egg 63 and caramelized onions. $9.00 (I watched former Top Chef contestant chef Marcel Vigneron make this. It was fun to see him working the foam!)

Bogavante a la Gallega, Galician-style Lobster Medallions with Olive Oil Crushed Potatoes and Smoked Paprika. $15.00

Selection of five cheeses, served with “picos”, Spanish crispy bread, quince jam and almonds and ‘Pa amb’ tomaquet – Toasted sliced rustic bread brushed with fresh tomatoes. The Idiazábal cheese was my favorite. $25.00

Tempura Avocado with Ponzu Air. $8.00

‘Rossejat’ de Fideos, Traditional fried pasta, paella-style with monkfish and shrimp, cooked in a seafood broth. $10.00

Butifarra con ceps y montgetes del gantxet ‘Daniel Patrick Moynihan’. Homemade pork sausage with white beans $9.00

Lomo de corder con patatas y trufas, Lamb Loin with Mushrooms and Potato. $14.00

Desserts: Apples Carlota, bread pudding and Traditional Spanish Flan with Fresh Cheese and Fruit.

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: Nov 17, 2008

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Positively Delicious Bazaar Reviews Posted on:

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CitySearch

LA Times

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With Chef José Andrés at the American Wine & Food Festival, Universal Backlot.