Tag Archives: Waylynn Lucas

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Maple Bacon

Fonuts at Taste of the Nation 2011
Gluten-Free Chocolate Hazelnut

Chorizo Cheddar fonut
Chorizo Cheddar

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Opening Day! 8/22/11

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8104 W 3rd St
Los Angeles, CA 90048
(323) 592-3075

website

menu (includes gluten free)

More fonuts on flickr

All my photos of pastry chef Waylynn Lucas

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“Fonuts: Unfried, Gluten-Free & Vegan Choices At Waylynn Lucas’ New Joint” by Lien Ta

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She’s Truly Scrumptious!

Chef Waylynn Lucas at BreadBar’s Hatchi Series

I’m not a huge fan of desserts. I like sweet AND savory dishes, but when it comes to the end of a great meal, I’d rather settle into a daring cheese plate and a few bites of fruit. My husband Peter on the other hand is, in fact, a DESSERT FREAK and he’ll even eat chocolate with his morning coffee if we have it in the house.

I used to eat desserts just because Peter ordered them, but since we dine out so much, I simply had to cut back on something (and it wasn’t going to be cocktails!). It came down to this: If I don’t absolutely LOVE and CRAVE it, I’m not wasting calories just because it’s there.

Cake is what you make it! MyLastBite.comFor my birthday last March, my sister even made me a meatloaf & mashed potato cake. When I first opened the cake box, I thought it was a mistake! My family knows I don’t have a sweet tooth, so I was doubly shocked to see the beautifully decorated dessert. It turned out to be the best birthday meat cake EVER!

So, since I’m not a dessert connoisseur, why in the world would I sit down for an evening of just DESSERTS at BreadBar’s Hatchi? Well… because I happen to be a SUPER fan of pastry chef Waylynn Lucas.

If you dined at the Patisserie at The Bazaar by José Andrés during the first nine months of opening, then you probably tasted Waylynn’s amazing creations. My favorites were the “Nitro Coconut Floating Island”, “Beet Meringue with Berries”, and white chocolate POPROCKS! For these special dinners out, I definitely have at least a taste of the exquisite desserts offered.

Bazaar Coconut Island, MyLastBite.comWaylynn is not only a talented pastry chef, but she’s also an absolute delight to be around. During each visit to the Bazaar (15 when I stopped counting), she always spent a little extra time with my family and friends whenever we ate in the Patisserie. My niece and nephews have even elevated her to “Wonka Status”, because when they speak about Waylynn, it’s like they’re talking about the fictional candy maker. Although I’d personally describe Waylynn as more like “Truly Scrumptious”, the beautiful (and charming) daughter of the candy factory owner in “Chitty Chitty Bang Bang”!

At a recent BreadBar Hatchi guest-chef event, Waylynn presented a menu titled, “Favorite Childhood Flavors in a Sophisticated New Way”, and it did not disappoint. We invited four, sugar lovin’ friends to join us for the sweet feast and there were “oohs and aahs” all around the table.

Waylynn at Hatchi, MyLastBite.comI tasted each of the eight dishes, and my two favorites (I had seconds!) were the “Lemon Meringue Pie” and “PB and J”.

The best part, for all of us, was that each of Waylynn’s creations took us right back to our childhoods (with even just one bite). It was a wonderful evening of laughing, sharing memories AND great cocktails too!

As a kid I dreamt about having just desserts for dinner (didn’t we all?), so it was a real treat to have the talented and truly scrumptious Waylynn Lucas make this grade-school dream come true.

“Favorite Childhood Flavors in a Sophisticated New Way”
by Chef Waylynn Lucas

Waylynn at Hatchi, MyLastBite.com
Strawberry Shortcake: Nitro Frozen Vanilla Custard, Fresh Strawberries, Vanilla Genoise, Thai Basil

Waylynn at Hatchi, MyLastBite.com
Lemon Meringue Pie: Fresh Berries, Cookie Crumble, Pop Rocks

Waylynn at Hatchi, MyLastBite.com
Creamsicle: Vanilla Bean Ice Cream, Mandarin sorbet, Buttermilk Cake

Waylynn at Hatchi, MyLastBite.com
PB&J: Peanut Butter and Jelly Filled Beignets, Milkshake Shooters

Waylynn at Hatchi, MyLastBite.com
Bao Zhong and Kenya Gichathaini (palate cleansers), Molten Chocolate Cake with Banana Brulee Pudding and Hazelnut Praline with Milk Sorbet, Candies.

Waylynn at Hatchi, MyLastBite.com
Fudgesicle: Frozen Chocolate, Mint Sponge, Peppermint Glaciers

Waylynn at Hatchi, MyLastBite.comg
Pudding: Twisted Milk Chocolate, Coffee Ice Cream, Toffee

Waylynn at Hatchi, MyLastBite.com
Candy, Candy, Candy: Lollipops, Caramel, Marshmallow, Pate de Fruit, Bonbon

Waylynn at Hatchi, MyLastBite.com
Old Fashioned: Maker’s Mark, lemon and orange essence, Angostura’s aromatic bitters.

Waylynn at Hatchi, MyLastBite.com
Waylynn at Work

Waylynn at Hatchi, MyLastBite.com
Peter and Waylynn

If you missed Waylynn at Breadbar, you can visit her at the Penthouse, in Santa Monica (in the Huntely Hotel). Website

About Hatchi:
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. Check BreadBar’s website for upcoming Hatchi events (link below). 

Pastry Chef Waylynn Lucas, MyLastBite.comBreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
310 277 3770
WebSite

Dining Date: 11/19/09
Sweet even spent with: Jayson, Devon, Ram, Mark & Noelle! 

All my Hatchi Visits

All my Waylynn Photos on Flickr

Mentioned Above:

The “Truly Scrumptious” Song! 

Chitty Chitty Bang Bang

Willy Wonka

The Bazaar by José Andrés 

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Filed under Eating Out, Food Events (festivals, classes, etc.), Hot Chefs

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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