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Cyrus Restaurant

Favorite Bites at Cyrus Restaurant in Healdsburg. An absolutely fabulous once-in-a-lifetime meal! Thanks Kevin & Tamara!!

Cyrus in Healdsburg, MyLastBite
Welcome to Cyrus!

Cyrus in Healdsburg, MyLastBite
HUNGRY!

Cyrus in Healdsburg, MyLastBite
I LOVED this drink! The Upstairs Neighbor calls for vodka, fresh horseradish, lemon juice, black pepper, kosher salt and juice made from heirloom tomatoes.

Cyrus in Healdsburg, MyLastBite
3-tier selection of canapes

Cyrus Restaurant, MyLastBite
Beer Bubble, Pretzel w/ Truffle Cream

Cyrus in Healdsburg, MyLastBite
Amazing bread service

Cyrus in Healdsburg, MyLastBite
Fine wines… thanks to Kevin Kinsella!

Cyrus in Healdsburg, MyLastBite
Spot Prawn with Cucumber and Melon

Cyrus in Healdsburg, MyLastBite
Foie Gras Torchon with Tamarind and Dates

Cyrus in Healdsburg, MyLastBite
Turbot with Corn, Scallions, Shiso Ginger Dashi

Cyrus in Healdsburg, MyLastBite
The TRUFFLE box!

Cyrus in Healdsburg, MyLastBite
Turbot with Corn, Scallions, Shiso Ginger Dashi… WITH Truffles!

Cyrus in Healdsburg, MyLastBite
Duck Breast with Rosti Potatoes, Peppers, Sherry Jus

Cyrus in Healdsburg, MyLastBite
Abalone with Hijiki Noodles

Cyrus Restaurant
421 Healdsburg Avenue
Healdsburg, CA 95448
(707) 433-3311

Website

Again, a great big THANK YOU to Kevin & Tamara Kinsella!

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BREADBAR’s Hatchi Series: 8 for $8

What is Hatchi?

Voltaggio @ Hatchi, MyLastBite.comA 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
Voltaggio @ Hatchi, MyLastBite.com

Robert Cortez at Hatchi
Cortez @ Hatchi, MyLastBite.com

Remi Lauvand at Hatchi
Lauvand @ Hatchi, MyLastBite.com

Waylynn Lucas at Hatchi
Waylynn at Hatchi, MyLastBite.com

Marcel Vigneron at Hatchi
Marcel Vigneron at Hatchi, MyLastBite

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

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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.

Voltaggio, MyLastBite.comEver 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.

Partying with the boys, MyLastBite.comBreadBar 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

Voltaggio @ Hatchi, MyLastBite.com
Artichokes “Barigoule” Salmon Belly, Philadelphia Cheese, Smoked Salmon Roe

Voltaggio @ Hatchi, MyLastBite.com
Japanese Tomato Tartare: Green Almonds, Parmesan “Overeasy”, Tapenade

Voltaggio @ Hatchi, MyLastBite.com
Hamachi Crudo: Smoked Egg Yolk, Sea Sponge, Watermelon and Wild Rice

Voltaggio @ Hatchi, MyLastBite.com
Veal Sweetbread, Poached Egg, Coffee Cardamom Soil (before adding Pea Consomme)

Voltaggio @ Hatchi, MyLastBite.com
Veal Sweetbread, Poached Egg, Pea Consomme, Coffee Cardamom Soil

Voltaggio @ Hatchi, MyLastBite.com
Crispy Chicken Thigh: Cuttlefish, Green Garlic, Sweet and Sour Mushrooms

Voltaggio @ Hatchi, MyLastBite.com
Wagyu Beef: Short Rib, Saul’s Pastrami, Tamarind, Broccoli Textures, Horseradish “Styrofoam”

Voltaggio @ Hatchi, MyLastBite.com
Miso Cake: Jasmine “Rice Cream”, Strawberry, Yuzu

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

Voltaggio @ Hatchi, MyLastBite.com
Chefs Michael Voltaggio and Marcel Vigneron (Top Chef Season 2)


Voltaggio @ Hatchi, MyLastBite.comBreadBar 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)!

Voltaggio, MyLastBite.com
on his hand

Voltaggio, MyLastBite.com
on his arm

Voltaggio, MyLastBite.com
for his mother

Voltaggio @ Hatchi, MyLastBite.com
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

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Chef Michael Voltaggio, The Dining Room

Last year, when I learned that José Andrés would be opening a restaurant in L.A., it seemed like our town had won the culinary lottery. Being a fan of molecular (modern) cookery, I always felt slighted because we didn’t have the over-the-top kind of magical place that I’d only read about, or seen on television. Places like MiniBar, the six seat experimental José Andrés outpost in Washington DC. Or Alinea (and L2O) in Chicago, Wylie Dufresne’s wd~50 in NY and of course, El Bulli – Ferran Adria’s legendary restaurant in Roses, Spain. For the past few years, I even tried to score a reservation at El Bulli, but always received the dreaded rejection email from Luis Garcia. “I’ll get there SOMEDAY”, I would say to myself.

At the Bazaar, MyLastBite.comMostly I was happy living vicariously through the adventures of Anthony Bourdain. I would even cheer, as I watched him slurp down Ferran Adria’s Liquid Olive on “No Reservations”. And laugh with amusement as he snorted out vapors of José Andrés’ liquid nitro popcorn (aka “Dragon’s Breath”). I was content because I figured I’d get to try it SOMEDAY, if I was lucky.

When I read that the Liquid Olive would be served at The Bazaar by José Andrés, I couldn’t wait to get a reservation, and made sure I was there the very first day of service. As the waiter went through a list of possible appetizers, I stopped him and said “please just bring us THE olives!”. That first olive was so special, and it was sort of a “right of passage” that made me feel one step closer to a seat at El Bulli.

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). The chef de cuisine on each of those evenings was none other than Chef Michael Voltaggio.

Back in February, the LA Times gave the Bazaar “A rare four-star review” and restaurant critic S. Irene Virbila wrote: “In four meals here, I’ve never gotten a bad dish, or really even a boring one — whether Andrés was in town or his chef de cuisine Michael Voltaggio was in charge”.

I just want to note here: Out of my twelve stellar dinners at Bazaar, José Andrés was only there twice, and even on those evenings it was Chef Voltaggio in the kitchen. Don’t get me wrong, I adore José Andrés (his food, his books, especially his PBS show, “Made in Spain”) but let’s be honest… the guy is BUSY… what, with his restaurant empire and all! He had to feel pretty darn comfortable leaving his L.A. baby in the capable hands of Michael.

Chef Voltaggio at Bazaar, MyLastBite.comOne of my favorite moments with Chef Voltaggio came during our third visit. About half way through dinner, he surprised us by setting up a large bowl at the end of our table, and proceeded to “cook” bites of caramel popcorn in a bath of liquid nitrogen. WOW, “Dragon’s Breath”… it was a sweet crunch… then icy cold white smoke came out of our nostrils. Another foodie dream fulfilled.

Last week was the first time in MONTHS that I got to taste Chef Voltaggio’s cooking. He was the guest chef at Breadbar’s Hatchi series in Culver City. I’ll get that piece posted soon (lots of photos), but it was such a joy to taste his creative dishes in a fun, open atmosphere.

Luckily I’ll be able to taste Michael’s cooking anytime, now that’s he taken over the top spot at the The Dining Room at The Langham (a Michelin Star Restaurant). It’s located in the century old Langham Hotel in Pasadena. Beautiful grounds and classic interior, but I can’t wait to see how the restaurant evolves into a showplace for Michael’s food.

The restaurant website notes that “Chef Voltaggio’s menu features a selection of innovative small plates showcasing artfully inspired new American cuisine prepared using classic discipline and modern trends”. Translation: Delicious and FUN.

Last night Peter and I attended a tasting dinner with several other food writers (links below), and he and I are still arguing about our favorite dishes. Nothing disappointed, although I was worried when I saw lamb on the menu. I’m not a fan of lamb, but every once in awhile I’ll actually enjoy the preparation. Michael’s was fantastic and I’ll order again for sure.

One thing that surprised me was that there didn’t seem to be too much “molecular gastronomy” on the plate, and I mentioned that to Michael when we spoke in the kitchen after dinner.

He smiled and said “Well then, we did our job tonight”. Turns out he and his team used several modern techniques, including sous vide and liquid nitrogen, but it wasn’t a full-out evening of “molecular gastronomy in your face”.

The wines (plus one beer!) for the tasting menu were selected by sommelier-extraordinare Matthew Lathan. We first met Matthew at Chef Voltaggio’s Hatchi event, so we knew we were in for quite a ride when saw him at The Dining Room. He does something I rarely experience in fine dining establishments, Matthew makes wine pairings a rollicking good time.

This morning I read about food writer “Amateur Gourmet”‘s recent visit to El Bulli, and for the first time in years I didn’t have the immediate sense of jealousy. Of course I still hope to get there SOMEDAY, but because of Chef Michael Voltaggio… I’m able to experience the delicious things I used to only dream about. And the best part is, I don’t have to fly all the way to Spain to get it. The Dining Room is only twenty minutes away. Can’t wait to go back!

What we ate:

The Dining Room, MyLastBite.com
Top Photo: Our table is ready for wine pairings!
Bottom Photo: Amuse bouche of Powdered Foie Gras, Blue Fin Tuna and Dragon Fruit.

The Dining Room, MyLastBite.com
Pacific Yellowtail, Sashimi Style. Soy-Watermelon, Sea Sponge, Smoked Egg Yolk. Paired with 2008 Crios de Susana Balbo, Torrontes, Cafayate

The Dining Room, MyLastBite.com
Octopus, Buttered Popcorn, Piquillo Confetti, Cilantro. Paired with: 2005 Peter Howland Maxwell Vineyard, Chardonnay, Hunter Valley  (My favorite dish AND pairing)

The Dining Room, MyLastBite.com
Pastrami Pigeon, Rye infused Jus, Brussels-Kraut, Puffed Gruyere Cheese. Paired with: Unibroue 17, Strong Dark Ale

The Dining Room, MyLastBite.com
Turbot, Artichoke, Tomato Granola, Lime & Vanilla. Paired with: 2007 Salwey Henkenberg GG, Pinot Gris Qmp

The Dining Room, MyLastBite.com
Suckling Pig, Pistachio Beans, Onions, OJ, Coriander. Paired with: 2000 August Kesseler “S”, Pinot Noir, Assmannshausen (Peter’s favorite dish and pairing)

The Dining Room, MyLastBite.com
Lamb Chop Confit | Vadouvan, Pickled Tongue, Eggplant-Raisin, Fresh Hummus. Paired with: 2006 Villa Creek Avenger, Syrah/Mourvedre/Grenache, Paso Robles

The Dining Room, MyLastBite.com
Jasmine Rice Sorbet (pre-dessert). Coffee Cake: Bakes Honey, Espresso Mousse, Lemon Curd. Paired with: 2004 Paringa, Individual Vineyard, Sparkling Shiraz

The Dining Room, MyLastBite.com
A look at The Dining Room Menu (in the kitchen!)

Chef Michael Voltaggio (& his brother Bryan) on Top Chef: Season 6!

The Dining Room at The Langham
401 South Oak Knoll Ave.
Pasadena, CA 91106
626.568.3900
Website

NOTE: The restaurant is scheduled to close on Jan. 1, 2010 for renovation. I’ll post more details when I get them!

Dining Date: 8/11/09

Follow the Dining Room on Twitter

Michael’s Bio On Top Chef

All my Michael Voltaggio photos on Flickr

Langham Hotel

Mentioned above:

Dragon’s Breath Video

Such a pleasure to meet everyone at the Tasting last night!
EatingLA
EstarLA
FoodGPS
LAist:
SquashBlossom & Julie Wolfson
TarametBlog A great big thank you for the invitation!

With Jose Andres

Ferran Adria’s Liquid Olives

Anthony Bourdain: No Reservations

Amateur Gourmet at El Bulli

The dreaded Luis Garcia (el Bulli) Rejection email

LA Times: A rare four-star restaurant review: The Bazaar by José Andrés

Restaurants I will visit someday: MiniBar Alinea L2O wd~50 El Bulli

About Sous-Vide

Jose Andres Think Food Group

Jose Andres on Made in Spain

Michelin Star

Dragon’s Breath Note: It’s currently only available in the private Saam room (just fyi).

For beautiful photos of the Dining Room (and rave review) check out KevinEats

The Dining Room, MyLastBite.com

Don’t forget to watch Michael on Top Chef!!

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