In celebration of National Soufflé Day this Saturday February 28, The Dorchester in London’s new restaurant, The Grill is sharing the recipe for Alain Ducasse’s protégé Christophe Marliex Chocolate Sao Tome 75% from Alain Ducasse Manufacture in Paris for the home chef to create in their own kitchen. Others who will be in the London area can head to The Grill and experience the comprehensive dessert menu featuring an entire soufflé collection using unique ingredients from around the world. You can see the full recipe on page 7 here: http://view.pagetiger.com/TheNewChapter/Winter-2014
The temperature’s rising in the Hollywood Hills. It’s nearly 90 right now. Confirmed conservationists that we are we don’t have air conditioning, had it taken out actually when we bought the house. Dumb move, you might think, and maybe it is. But we think of it as our contribution to save the planet.
So how are we staying cool on our LA staycation? We dive into the pool every few minutes. While there are many fine beaches in SoCal, the ocean is just too chilly for this New York/Florida transplant where the sea in the summer never dips below 80.
So here we are sweltering. Going to see the Campaign to stay cool in the theater, they always keep the AC on frigid in LA movie theaters. Then planning to eat out in air conditioned restaurants.
Get ready to party on Cinco de Mayo– Mexico’s Independence Day which is celebrated with a passion throughout Los Angeles and most of California. Every Mexican restaurant worth its margaritas with salt in Los Angeles puts on a party on the 5th of May. Downtown bursts with piñata parties and fiestas and people pretty much use the day as a good excuse to get well, blotto with tequila, beer and wine.
Speaking of the latter, if perhaps you’d like to get away from it all but still have fun, you might enjoy a drive up the coast from Los Angeles to Alameda (well you have to go to San Francisco and hop a ferry because this quaint, picturesque place just across the Bay.
One of the best little wineries of northern California, Rosenblum Cellars, known as the original “urban wine experience”, winery is tucked away in an old railroad building in the center of Alameda shipyards. It is there you will taste some zesty Zinfandels. If you go up there for Cinco de Mayo, you can also enjoy a wine soaked barbecue picnic from Noon to 4 p.m. (prices are $29 for club members and $39 for others when booked on-line).
The Zinfanatic winery staff exude an old town warmth and friendliness with any of the pomp and ceremony of Napa, but with wine just as good. It’s just a short ferry ride across San Francisco Bay. You can fly up to SFO from Los Angeles on Southwest (www.southwest.com) or Virgin America (www.virginamerica.com), or drive. If you pick the road route, go on-line for directions at www.rosenblumcellars.com.
Foodies rev your engines, the next Truckit Fest is heading to LA’s Union Station on April 3, grab your knife and fork and dig in…
The your eyes are bigger than our tummy event lured an estimated 5000 local foodies when it debuted March 6 and lots more are expected at this one where vendors such as Cheeseball Wagon, Vesuviola and Auntie’s Frybread will cook up a storm.
The historic train station provides a picturesque setting for e monthly event, which costs just $5 for general admission and $25 for a VIP pass which allows access to the Truck Stop Lounge in the Fred Harvey Room– with a live DJ and table service. Start the day at the Wine Bar. e located in the restaurant’s moody art deco bar where Liquid Assets will provide a selection of Chardonnay, Merlot and Shiraz, and the menu of Craft Beers includes Stone IPA, Pyramid Hefeweizen, Fat Tire, Newcastle, Corona, Blue Moon, and Bear Republic Racer 5 IPA.
New trucks participating in April include Meet ‘n Potatoes, Piaggio, Jody Maroni, Happy Cup, Auntie’s Frybread, The Cheeseball Wagon, Macho Nacho, The Yummy One, Louks To Go, Wrap Me Silly, Ludo Truck, and VesuvioLA. There’s also a shopping section filled with homemade art and accessories is now open to the public (no entrance fee needed), and now includes antiques, vintage and collectable items. TruckIt Fest, Sunday April 3rd, from 11 AM-5 PM at Union Station, 800 North Alameda Street. General admission is $5, V.I.P. is $25, and kids under 12 are free. Valet parking costs $15 and self-parking in the Metro Water District Building is $10.
Arrive by who Metro and show your valid Metro pass, Metro Rail ticket or Destinations Discounts card train ticket get $1 off admission. Tickets are available online or at the event. For more information visit http://www.truckitfest.com or call 866.966.9495.
Lovers looking for a special way to celebrate Valentine’s Day might consider a trip to Hawaii. There’s still plenty of time to book a flight (for added Aloha consider Hawaiian Airlines (www.hawaiaanair.com) and dinner at Chef Mavro on Oahu (www.chefmavro.com).
My favorite chef (picrtured here with his wife, Donna) and island favorite, Mavro’s created automatical week long 3, 4 and 6 course menus for the occasion from February 8 th menus (and Grand Tasting) highlighted by an irresistible Valentine’s Pavlova dessert with any menu.
On February 13 and 14 Chef Mavro has created a “gourmet’s dream” 6-course Valentine Menu ($140) with caviar, oyster, foie gras, truffles, lobster & wagyu beef and of course the Pavlova with the option of specially selected wine pairings ($63).
Reservations from 5:30 p.m.-9:30 p.m. (808) 944-4714 Confirm a table 24/7 on our website www.chefmavro.com. AAA Five Diamond award 2011; the only Hawaii restaurant to hold the Three Toques 18/20 rating from Gayot; and Honolulu magazine “Chef’s Choice 2011.” Farm-to-table contemporary regional cuisine.
‘gourmet’s dream’ valentine menu
the best of Provence and Hawaii
February 13 and 14, 2011
OSETRA CAVIAR & OYSTER
california white sturgeon caviar, poached pacific oyster
celery root remoulade, champagne emulsion
paul & jean-marc pastou, 2009 sancerre, la côte de lury
foie gras parfait
green apple kanten, ume coulis, baby shiso
dr. f. weins-prüm, 2008 estate riesling, mosel
truffle poached egg “osmose”
peterson’s upland farm egg served with a potato mousseline
serrano ham ribbons
domaine zind humbrecht, 2008 pinot blanc, alsace
keahole lobster a la coque
cream of kahuku corn, chorizo puff, crustacean essence
dusted valley, 2009 viognier, yakima valley
our sommelier rare wine selection
henri clerc, 2008 puligny montrachet
100% wagyu beef
sautéed strip loin & braised short rib duo, no egg béarnaise
red cabbage marmalade, essence of sumida farms watercress
domaine serene, 2006 pinot noir, evenstad reserve, willamette valley
our sommelier rare wine selection
château rauzan segla, 2007grand cru classe margaux
honeydew in champagne gelée
hawaiian vanilla meringue, raspberry poached in maple syrup
crème fraiche, valrhona chocolate bavaroise
domaine la tour vieille, 2008 banyuls
wine pairings 63.00
chef mavro – 1969 south king street, in Honolulu, jus to outside Waikiki, (808) 944-4714, www.chefmavro.com.
Spice up your meal with some mighty fine win.
Flying to Honolulu on Hawaiian Air adds to the romance with the onboard Aloha spirit and amazing meals (yes you can still find good food aloft). Cupid’s tip: book in First Class, Hawaiian is offering special up grade fares at www.Hawaiianair.com.
Chef Mavro creates culinary wonders from the heart, dishes filled with loved and creativity, at this eponymous restaurant on Oahu, Hawaii, where your DD dined last month and is still swooning over the amazing courses Chef prepared and spoiled us with. He is really amazing.
We had this beet soup (at left), it zinged my heart with a blast of flavor.
Anyway if you’re heading to Hawaii soon his holiday menus begin on Sunday, December 19. ~~~Enjoying a meal at Chef Mavro is an orgasmic experience….
Direct from the chef’s mouth to you is an excerpt from today’s email he sent out:
Truffled Egg – a peak experience About truffles, I have a good news and… good news. First, 2010/2011 is an exceptional season for truffles (like wines there is good vintage and bad vintage). The other good news; they are not crazy expensive, maybe the international financial situation? Who cares the reason!
Let’s take advantage of it. I will bring fresh truffles from France until the end of the season sometime in March. The cooking technique of our truffle recipe is inspired from a dish I used to make in Provence during the truffle season. Place the fresh truffles in a jar with half a dozen of beautiful eggs in the shell and seal the jar. After 4 days you can remove the eggs and make a delicious truffled omelette (or scrambled eggs) without using any truffles.
The osmosis process infuses the eggs and your dish gets the most intense truffle flavor. Since we receive our fresh truffles once a week we store them in a large container with uncooked rice (I will let you know what we do with the rice; but this is a different story) and very fresh local eggs from Peterson’s upland farm here on Oahu. When the eggs are infused we crack them and wrap them tight in plastic film and poach them to order. This has the advantage of keeping intact the truffle flavor. I can hear you! You’re saying “this seems very good but…show me the truffles!” Let me finish…The poached egg “osmose” is served with a ethereal potato mousseline with chopped truffle foamed with compressed air. (This is a technique from molecular cuisine that I like to use. I cannot qualify our style as “Molecular” because we are using only natural ingredients and reject any chemicals.
The other reason is; I am a chef from the Nouvelle Cuisine era and I already did my part of BS and I am not going to start again). There’s more to the truffle dish…it’s surrounded with ribbons of Serrano ham, pickled shallot, chervil and finished with a slice of truffle on top of the egg. Not again the best dish in the world… yes! For the wine pairing I expected a Viognier and I voted in the blind tasting for the Alsace Pinot Blanc from Zind Hunbrecht, almost every body did. This was a kind of surprise for a wine from Alsace. It is dry and crisp with apricot and citrus overtones. As we always say at the wine committee, “if you don’t try you don’t know.”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Unbelievable quality of ahi for our holiday menu ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Marinated Bigeye Ahi Tapenade Talking about la «crème de la crème» as far as products are concerned what about Bigeye Ahi caught in Hawaiian close waters. You may know that ahi are traveling around the Pacific Rim. So if you tag a fish in California you might find him swimming in Alaska or in Tonga. So why does the Ahi from Hawaii tastes better than the other one if it is the same? I am not sure…maybe because the maturity of the fish? what fish eat? the temperature of the water? how deep the fish swim in Hawaii? the talent of our fishermen? maybe all the above. But when I go to the fish auction and when I see the price that Japanese are ready to pay for local Ahi this confirms my theory. And here is the dish, Marinated Bigeye Ahi, Picholine Olive Tapenade, Quail Egg-Sauce Verte, Espelette. The ahi is seared, topped with a purée of green olive, fried quail egg on fine herb emulsion and a garlic sauce flavored with the Basque Country espelette.
Since we discovered the espelette (chili powder tastes between cayenne and paprika) we want to use it on every menu.
This is not the case with the 2009 L’Hermitage, an elegant wine, a perfect match for the dish especially with the espelette garlic sauce. The winery is moving toward producing very soon a totally organic wine. When you know the challenge for wines to be organic and the effect on the volume of the production; this shows the efforts for the maker to offer a high quality wine. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ New Kurobuta Pork (shown here) and New Colorado Lamb ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Kurobuta Pork, Bacon Wrapped Shank, mustard cabbage, black garlic sauce I’m showing you a photo of our new Kurobuta Pork recipe but I want to tell you a story about our new Colorado Lamb – my new favorite. Colorado Lamb “Djerba,” Brick crusted Moussaka, braised Baby Turnips, Harissa Lamb Jus. One more story; my father’s family left the island of Symi in Greece when he was 5 years old. They were sponge divers like so many in Symi but eventually that wiped out all the sponges. So they joined the Greek sponge diver community on the Island of Djerba in Tunisia which at the time was a French protectorate. My Dad moved to Marseille when he was 15 years old. He was an outstanding home cook and brought with him lots of Tunisian flavors. Among these flavors and ingredients were the harissa and the brick dough. I would like to dedicate this Greek-Tunisian recipe to my late father. The lamb loin is roasted and dusted with a cepe powder. The lamb jus is seasoned with harissa. Of course we make the harissa from scratch. The harissa in tube you find in the market is a very poor quality. If you are from a big city you might find harissa in jar which is much better. If not contact me and I will send you the recipe. The “moussaka” is not a traditional one, just layer sautéed eggplant and tomato wrapped in brick dough (kind of one layer phyllo dough) and crisped in olive oil. We garnish the dish with braised baby turnips from Ma’o Farm in Waianae, Oahu. This is an atomic bomb of flavors and I was concerned about the pairing. Wrong worry! We pick up a Cotes du Rhone Septentrionales the Domaine du Grapillon d’Or Gigondas “Cuvée 1806.” The lamb instantly fell in love with the wine. This is a classic pairing and it works so beautifully and it makes me think that I am going to drink Gigondas with Lamb for the rest of my life! We look forward to cooking for you seven nights a week through the Holidays – including Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day. To feasts & friends, George Mavro, chef/owner ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quick Links… ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Reservations confirmed 24/7, www.chefatchefmavro.com , Chef Mavro is located at 1969 S. King St. in Honolulu, www.chefmavro.com
DineLA Restaurant Week, the twice year culinary event, returns on October 3-8 and October 10-15, 2010) and again January 23-28 and January 30-February 4, 2011. ) with a fresh new twist pairing three-course prix-fixe meals at some of Los Angeles’ premier kitchens with overnight stays at some of the city’s most buzzed-about hotels.
“Locals look forward to dineLA Restaurant week as a chance to experience meals from world-renowned culinary talents including Tom Colicchio, José Andrés, and Gordon Ramsey at a fraction of the price,” says Mark Liberman, president and CEO of LA INC. “We are excited to extend this value to economical epicureans throughout California and nationwide. We want travelers to discover Los Angeles as a world-class dining destination where they can eat and sleep like stars without breaking the bank.”
The new dineLA hotel & restaurant packages offer a range of culinary and travel experiences as diverse as the city itself. From a dinner for two at L.A. Market and a stay at the JW Marriott in the heart of Downtown LA’s L.A. LIVE to an unforgettable gastronomic adventure at José Andrés’ The Bazaar paired with the sleek sophistication of the SLS Beverly Hills, packages will be available from dineLA partners such as
: JW Marriott Los Angeles L.A. LIVE/L.A. Market; Le Merigot/Cezanne; Millennium Biltmore/Sai Sai; O Hotel/O Bar & Kitchen; SLS Beverly Hills/The Bazaar; The Hollywood Heights/The Hideout; The Portofino Hotel & Yacht Club/BALEENLosangeles; Westin Bonaventure/LA Prime; W Hollywood/Delphine; W Los Angeles-Westwood/NINETHIRTY; and more.
Reservations are are available online shortly at: www.dineLA.com/RestaurantWeek
DineLA Restaurant Week is served in three categories and three courses (Deluxe, Premier, and Fine Dining) with specially priced three-course meals for lunch and/or dinner at hundreds of restaurants throughout the city.
Lunch Dinner $ Deluxe Dining: $16 $26 $$ Premier Dining: $22 $34 $$$ Fine Dining: $28 $44
Highly recommended (we do it every time) is the $20 rebate from American Express® that cardmembers receive by registering with the credit card company prior to the event. You must go out to eat three times to be eligible.
Presented by LA INC. and American Express, dineLA Restaurant Week has been designed to stimulate business and introduce new customers to restaurants located in the many neighborhoods throughout LA County. A dineLA Restaurant Week hotel program is being added this year which will allow hotel properties with participating restaurants to offer special dineLA rates and culinary packages, with the goal to increase regional and national visitors to Los Angeles during Restaurant Week.
dry martini at Ty’s at the Four Seasons Santa Barbara Biltmore whets the appetite for dinner.