Fierce Competition!!

The Best New Chef’s dinner at the Aspen Food and Wine Classic featured the top talent from around the country. However, the team of  Jon Shook and Vinny Dotolo of Animal in Los Angeles, was the beast that stole the show with their dangerously delicious BBQ pork belly sliders. They were slightly spicy and topped with a creamy, crunchy slaw. Instinctively, seconds were in order!!!

Victoria and Jenni Benzaquen

MASTERING A ‘GOOD’ TIME

A Culinary Event with the California Wine Masters

 On the  ‘backlot’ of Warner Bros. Studio, we enjoyed an evening of tasty treats from all over the country, paired with ‘Napa-centric’ wines. With multiple dishes prepared by a long list of acclaimed chefs, it was hard to pick a favorite. However, the Bouchon pate de campagne with watercress, cornichons, and radishes was among my top choices. What made the night even more delicious is that it was for a good cause! All of the proceeds from the California Wine Master’s tasting extraordinaire benefit the Cystic Fibrosis Foundation. Now, who wouldn’t toast to that?!

To find out more on this tasteful event, check out the following link: http://www.californiawinemasters.org/index.html

A DAY AT THE BEACH

The 2nd Annual Pebble Beach Food and Wine Festival

At the Lexus chef’s table, we feasted on truffle and foie gras stuffed squab, truffle risotto and crispy prawns. And the creamy blueberry cheesecake with a crunchy hazelnut crust was the perfect ending. Chef Michel Richard truly is one of my favorites!

For more about the Pebble Beach Food & Wine Festival check out Gayot.com at http://www.gayot.com/blog/lexus-truffle-lunch-2009pebblebeach-food-wine/

TRANSCONTINENTAL MERGER

London flare meets LA style at Cecconi’s

With a very famous sister restaurant right across the pond, Cecconi’s is sure to be a hit in celebrity filled West Hollywood. With the indoor dining room and outdoor patio space, the chic euro infused crowd adds a depth of flavor that spices up the traditional Italian fare. The sophisticated atmosphere is dotted with a touch of British elegance that bodes a resemblance to its London relative on trendy Bond Street.

The chef proudly presented each dish, which filled us up nicely. The grilled octopus and flatbread pizzas were among the standouts. For entrees, we really enjoyed the pasta dishes-especially the lamb ragu. The dishes were nice but it was the crowd that really stole the show!
After a satisfying meal, it was an easy decision to soak up a little more of the act and order dessert. The hard part was choosing between the rich treats, blood orange cake with caramel sauce and yogurt or the chocolate fondant with pistachio ice cream.

To read more:  http://www.gayot.com/restaurants/cecconis-west-hollywood-ca-90069_2la090205-02.html

EATING FOR TWO!!

The Private Dining Room at the Four Seasons Hotel in Beverly Hills

 

 

It was a special lunch in honor of the soon-to-be new baby Burwell.  The menu consisted of lobster and roasted corn bisque, with your choice of citrus grilled chicken or grilled wild salmon.For dessert, it was molten center chocolate cake topped with pistachio ice cream.  What else can I say?  Even Sophie (http://www.gayot.com/aboutus/history.html#sophie) gave the day a 20! 

 

IF THESE WALLS COULD TALK

 

Victoria Recano, Sophie Gayot, & Kristen Dahlgren

Don’t let the Bohemian-chic atmosphere fool you, the chef here is more talented than you’d expect from this dimly lit piano bar at Vine and Sunset. A French Bistro is what we were expecting but fine dining with retro flare is what we got! My favorite dish was the seared frois gras on top of toasted brioche drizzled with blackberry sauce, and the roasted tomato soup floating with large pieces of sweet lump crab meat was outstanding. It wasn’t easy to decide between the chocolate soufflé with armagnac ice cream or the cinnamon and sugar coated beignets with brown sugar ice cream to finish our multi-course feast.

The gourmet menu was accompanied by an eclectic atmosphere that had a personality all of its own.  For a better view of what’s behind these walls, feast on this http://www.cafewas.com/index.php

 

Also, check out the review at http://www.gayot.com/restaurants/ivan-kanes-cafe-wa-s-los-angeles-ca-90028_2la081019.html

 

 

 

AROUND THE WORLD IN 7 COURSES

It was a great night of snacks and surprises for us at the Windows Lounge; the newly redecorated bar in the Beverly Hills Four Seasons Hotel. After a beautiful facelift for the Hollywood hotspot, the power-scene here has reached a whole new culinary level. Not only is the room revamped, but the menu has received a few nips and tucks of its own. Chef Ashley James delivered a selection of dishes that were inspired by places all over the world including Asia, India and of course North America -to name a few. Each entree, meant for sharing, amounted to a spectacular global adventure. 

Chef Alfredo Jiminez, Victoria Recano, Thomas Burwell, Joe Moosavian, Sophie Gayot, Chef Ashley James

Of course, comfort foods like the grilled cheese sandwiches and Kobe beef sliders came with what Sophie describes as the “best fries in LA”, “Real Potato Fries-” done in the true Escoffier fashion. Admittedly, you can’t stop with just one order and they come with homemade ketchup! I loved the fried provolone topped with tomato chutney, simple yet the perfect pairing with the stiff classic cocktails. The Nam rolls were also a standout with sweet and tangy Asian vinaigrette for dipping. To top off the tasteful travels, we finished with chocolate dipped cheesecake lollipops and mini banana splits.Trust me, the view from this restaurant extends far beyond the streets of Beverly Hills and gives a whole new meaning to the phrase ‘United Nations.’

 To navigate your own expedition, check out more information at http://www.gayot.com/restaurants/windows-lounge-los-angeles-ca-90048_2la090199-03.html as well as  http://www.fourseasons.com/losangeles/dining/windows_lounge.html

 

A VERY A-MUSE-ING EVENING

DJ Petroro, Sophie Gayot, & Victoria Recano

The Muse in the newly opened Montage Hotel of Beverly Hills delivers dazzling dishes with a dash of elegance. 

 

The old school charm of the dimly lit room with low ceilings and dark mahogany wood was the perfect backdrop for our meal at Muse.  The multi-course dinner offered creative and exceptional dishes. Chef John Cuevas delivered seasonal fare with flair.  From the caviar and sorbet amuse to the oozing warm chocolate cake, each course was beautifully presented and reflected Cueva’s reputation for fresh and healthy ingredients.

 My favorites for the evening included the John Dory fish drizzled with a burnt pumpkin bread sauce, as well as the seared frois gras on brioche topped off with warm caramel.  From the artistic use of fresh ingredients to the extensive wine cellar stocked with over 500 selections, my evening at Muse was a truly inspirational experience! 

 

 

 To find out more inspirational information on your own visit http://www.montagebeverlyhills.com/beverly-hills-resorts.php

 Also, make sure to check out the review at http://www.gayot.com/restaurants/muse-beverly-hills-ca-90210_2la081102-02.html

MORE FOOD FOR THOUGHT

SIBLING RIVALRY …AT ITS BEST

 

HAMASAKU

There is no competition and no question about it, Hamasaku has the BEST sushi, and its sister restaurant, doesn’t disappoint.  The sleeker, more chic interior is the only difference from the original.

 

I am still dreaming about the salmon crab sushi and crab hand rolls.  Not to mention that even the cooked entrees are amazing as well.  The Wagyu beef melts in your mouth, and the miso cod is on another level! 

 

Like the head of any good family, Toshi Kihara makes everyone feel like a superstar with a special surprise at the end of each meal.  Let’s just say that the treat is as flashy as the flavors!

 

All in all, Hamasaku is a family affair that everyone should want to be a part of!

 

For more information on this sizzling “sister-act” visit http://www.gayot.com/restaurantpages/LosAngelesInfo.php?tag=LARES08111133-02&code=LA

 

 

 

 

HAMASAKU ON MELROSE

 

 

TOP PICKS AT AN OVER-THE-TOP PLACE

 

ALINEA-

Alinea is packed with interesting and exotic dishes, but it borderlines bizarre. The highlights were the trout roe with coconut custard and passion fruit hyssop. The wagyu beef maitake with smoked date and blis elixir (aged sherry-syrup) were also divine. The rabbit with prune, shallot, sKewered on burning oak leaves was delicious as well as decadent.  Not to mention the hot potato-cold potato with black truffle butter and the bacon with butterscotch, apple, thyme, and dry caramel shot at the end were two of my top picks!  However, the meal over all was a bit too fussy, even for me.  Too much time was spent on trying, and not enough on tasting what was placed on the table.

 

To pick some courses of your own to try, take a look at their menu on http://www.alinea-restaurant.com/index.html as well as the review on Gayot.com at http://www.gayot.com/restaurants/alinea-chicago-il-60614_5ch050604.html

A FINE PLACE TO HOLD COURT

XIV

 

Michael Mina’s latest restaurant, XIV, recently opened its doors (if you can find them) in LA. The scene is what one would expect from an LA eatery- cool, hip decor in a chic indoor/outdoor space.

 

The courses were small but tasty and arrived with almost perfect timing. Mina’s signature caviar bellinis were a hit and perfectly paired with a creamy, crisp bubbly. The frois gras with cherry jelly was delicious but the waver thin crackers meant for the spread missed the mark. The beef carpaccio wrapped around shredded asparagus topped with horseradish cream was beautifully presented- a nice change of flavors and textures from the typical dish. The fish courses were spectacular. Cured hamachi with shaved apple and marinated cod both melted in your mouth. 

 

However, the meal came to a screeching halt when dessert hit the table.  The first sweet treat was a white chocolate box filled with blood orange crème and flower petals, atop a layer of red cake.  It was prettier than it tasted, but nevertheless very interesting.  Then came what my friend, Sophie Gayot and myself, could have done without. It was described as having hazelnut as a key ingredient, whiskey barrel ice cream and corn flakes with sage… And those were just some components of the dish.  Need I say more?  The flavors and textures in that particular dish clashed like a peasant in a palace-it simply didn’t work at all! 

 

Overall, it is a fun place for drinks and appetizers. The dishes are interesting and tasteful. Yet, when it comes to some of the overly creative desert options less is sometimes more. Whatever happened to ‘Let them eat cake!?’

 

See what the ‘Queen of Dining’ said about XIV on Gayot.com http://www.gayot.com/restaurants/xiv-west-hollywood-ca-90046_2la080435.html