Time to Hang Up His Hat-Spike's OUT!

And then there were four, the wrong four, but still four. This past episode was really good. Marred only by the fact that pinched face Lisa is still there.

Quickfire-They have to change into AWESOME meat packer uniforms and break down a humongous rack of beef into several frenched tomahawk chops. Spike, the progeny of butchers kicks everyone’s behind. The chops are beautiful. I have to give him props. After butchering, they have to return to the Top Chef kitchen and prepare a perfect medium rare chop for the guest chef, Chicago chef Rick Tramonto. Next we are treated to some lovely food porn. Seriously, there is nothing better than a good, steak. Just watching them grill, broil, and sear those steaks made me so hungry. MMMMM. In the end, Spike reigns supreme. No surprise there.

Elimination challenge: Prepare an appetizer and entree using what they find in the guest chefs restaurant. Cool! I actually love these challenges every year. It forces them to be creative, without imposing ridiculous obstacles. Due to his quick fire win, Spike was able to pick his proteins first. Why, oh why did that knucklehead pick frozen scallops? EYE don't use frozen scallops. For me, the texture is just never right after freezing.

Highlights: Harold and Hung! I love them and it was nice to see them again. Richard's sweetbreads and hamachi dish. Yum! Antonia's steak. Mmmm. Ribeye is the most deliciously marbled cut. I wanted that steak! Antonia's quip - Antonia: (explaining why the stove needs to remain partially open) It needs air or it will die. Lisa: What if I die? Antonia: Well, I guess you aren't going to Puerto Rico. Tee hee!

Lowpoints-Ilan. Ugh. Lisa moving forward to PR. Me rooting for Spike to stay.

It's witch'Craft

I've cancelled more than one reservation at Craft since the Los Angeles location opened last year. However, my favorite shopping soror-buddy wanted to have an early dinner this past holiday weekend, so although I was still salty about Top Chef, I decided I really wanted to go. So, I did...AND IT WAS FREAKIN' GREAT! Craft has totally bewitched me. Craft is a little on the expensive side, even for me. But, I really didn't mind. Everything was so delicious and the wait staff was so attentive...even before I took out my little book to take notes (which I FINALLY remembered to bring). I'm so glad I remembered that little book. If I didn't, I would leave out so much. I still think I'm going to leave stuff out.
So, let me get on with it!

The amuse consisted of a little crostini with tomatoes and house made ricotta (another friend noted that it was goat cheese-but I found it too mild for goat cheese). I'm going to make an assumption that the tomatoes were heirlooms. Also, I could taste oregano. My initial comment was that it tasted like pizza. It was the perfect, yummy first bite.

1st course-Japanese hamachi and Tuscan melon and Veal Sweetbreads. I LOVE yellowtail. Seriously, it's my standard sushi/sashimi order. It took a minute for me to find it on the expansive menu. But, once I did, I knew I had to have it. The fish was fresh, sliced nicely, and seasoned with a bit of olive oil and salt. The melon was presented in the form of nice cubes and thin slices (resembling pickled ginger). I'm a huge fan of salty sweet. I frequently sprinkle a bit of salt on melon. So, that flavor was very familiar. There was also a little cranberry and sliced ginger to round out the dish. It was an interesting combination, especially with the cranberry. However, it was a light and harmonious start to the meal. My soror ordered the veal sweetbreads, and I had to have a taste. They were also very delicious. Initially, I was resistant to sweetbreads. Once again, I remembered that my parents are from the South. Over the years, I've had various types of offals before I even knew what they were, so I went for it. I'm so glad I did. While, the sweetbreads were nicely cooked, they were able to shine with the addition of a nice onion marmalade and kumquat. Mmmm.

Entree-The black cod and ramp. The cod was wrapped in prosciutto. Double yum. I rarely eat bacon/ham, but I get downright giddy when something is COOKED with bacon/ham. I am especially fond of prosciutto and pancetta. Alone, it does nothing for me. But, in the right dish, it provides such great flavor. The cod was nestled atop a bit of ramp puree and beluga lentils. The fish, which was a little under seasoned otherwise, really benefitted from the prosciutto. But, the texture of the fish was really nice. I was extremely pleased to see the lentils. They were a nice addition to the dish. While the ramp puree provided great color, it didn’t add much to the dish. But, all in all, it was a really great dish.

Side dish- roasted Jerusalem artichokes (or sunchokes).After ordering the artichokes, the server asked if I was familiar with them. I knew that they were not your standard green artichoke. Jerusalem artichokes (or sunchokes) are a root veggie. Not a very attractive thing at all. But, it is QUITE tasty. The site wiseGEEK gave a great description as "a cross between a rutabaga, potato, sunflower seed, and water chestnut." They were lightly seasoned and had the right amount of oil. I literally could not stop eating them. They were that delicious. My only complaint was that I wished they were a little tenderer. Just a tad.

Dessert amuse-Yogurt panna cotta, tangerine sorbet, and sauterne gelee. I was very excited when I saw the little dish. I love panna cotta and this was nice. I didn't LOVE the texture of the panna cotta. It was not as firm as I would have liked. However, I think it was not meant to be. The sauterne gelee was really nice.

Dessert-Peanut Butter Cup with peanut brittle, caramel gelee and caramel gelato. I had a hard time deciding on a dessert. Everything looked wonderful. I was actually leaning towards the many interesting gelatos and sorbets. In the end, I recalled the many great reviews of the peanut butter cup, and ordered it. It was quite literally a peanut butter cup…the largest one I’ve ever seen. It had a chocolate cookie crust (that I wished was a little sweeter) and a layer of delicious salty peanut butter topped with chocolate. It was good, but not as sweet as I anticipated. It was a little too much on the salty side for me. However, as I continued to pair it with the ice cream, I liked it a little better. The ice cream was very good. Perfectly, smooth and creamy. Nice color and subtle caramel flavor. Still, in retrospect, it was good. However, I don’t think I would order it again.

Post-dessert treat- For our post-dessert treat we were presented with a raspberry macaroon. It was very similar to the one I had at MILK, however, the temperature was right. It consisted of two raspberry macaroons with raspberry gelee or jam in the middle. I'm not a huge raspberry fan, so it was just ok. I kept dreaming I had the MILK macaroon at the correct temperature. Oh, and this brings me to the only thing I really disliked all night...the citrus petit four (that was actually similar to a jelly candy). I made the mistake of popping the entire thing in my mouth. WHY?!? It was soooo tart and intense. I quickly ate it and drank a few sips of water. NOT A FAN. But, after paying the check, it was quickly forgotten. Why you ask? TO GO TREAT! We were given a little banana walnut muffin packaged in a cute little bag secured with a Craft sticker. Since my soror is allergic to nuts, I got TWO muffins. I ate them the next day (one for breakfast and the other for dessert after dinner), and I have to say they were delicious! They were moist. I could see and taste the banana. The density of the cake was just perfect. The nuts were numerous and crunchy. It was one of the best muffins I've ever had. Seriously, that was a good muffin.

I thoroughly enjoyed my dinner at Craft. I can't wait to go back and try other items. Now I finally know why Chef Tom is the bees knees!

Got Milk? Blogger Event at MILK

It's official, I'm a food blogger! On Monday, I attended an event at MILK. The wonderful folks at Got Milk? (a wonderful non-profit organization based in California that promotes the consumption and use of milk) partnered with Chef Bret Thompson of the 15-month old MILK to share a few of his delightful treats. This partnership was a first for both parties, as well as the first time Got Milk? hosted a blogger event!

First of all, MILK is totally cute. It's reminiscent of an old time ice cream shoppe. Upon entering, you are greeted by an overabundance of delicious treats in, around, and atop of the cases.


That day, Chef Thompson showcased a number of his special treats for us to enjoy.

Milky Way Malt-One of the servers noted that this treat was one of the customer favorites. The look of the malt resembled cookies and cream ice cream. The cup lined with streams of gooey chocolate and caramel sauces. Nestled on top of the malt was a small dollop of whipped cream, sprinkled with tiny malted chocolate balls. Full disclosure, I'm not a huge chocolate hound. I prefer fruity to chocolate. However, even I have to admit that this was a sinfully delicious malt.

Raspberry-Corn Muffin-I had my doubts about this. I had a little bit of a block when it came to the creamed corn and the raspberry. After one bite of the moist muffin, with the creamy corn center and raspberry jam at the bottom, I became a believer. It was quite yummy and one of my favs of the night.

Ice-blended MILK green tea-Ok, one word...YUMMERS! I love green tea. LOVE it! The drink was nice and smooth. The green tea flavor was ever so subtle. To top it off, there was a nice dollop of whipped cream. This was one of my favorites of the night. I think I had at least three of them.

Arroz con leche-This was my least favorite of the night. It was basically a tiny ice cream sandwich. The texture of the rice cookie and the ice cream did not work for me at all. First of all, they were both a bit hard. Although, I think the problem had more to do with the temperature than the actual execution of the dessert. Still, not a favorite.

Berry tres leches-I LOVE tres leches cake. However, if you've ever had/made one, you know most cakes are rather dense. However, Chef Thompson uses a sponge cake. The cake was layered with two types of cake. One infused with blueberry used as a soaking liquid and another that was vanilla. Between the layers was a deliciously light custard. The cake was topped with whipped cream and fresh berries. This cake was light, moist, and beyond delicious. Many attendees selected this cake as a definite favorite of the night, and I wholeheartedly agree.

Banana dulce de leche ice cream dipped in butterscotch and almonds- Whew, that was a mouthful! Again, not to sound repetitive, but I LOVE dulce de leche. This wonderful ice cream arrived on cute little cones. The cones were then dipped in butterscotch and covered with almonds. The ice cream had an intense banana flavor that I really enjoyed. Again, dulce de leche, bananas, butterscotch, and almonds...all things I love. However, it was a bit much for me. It was a little too sweet. After so many desserts, it was difficult to finish it. Dessert overload?!? I never thought I would see the day.



Last, but certainly not least, the Butternut squash soup-The only thing, besides a great deal of water, that saved me from collapsing into a sugar-induced coma right in the middle of MILK was this soup. Chef Thompson felt it was important to include a savory dish to the mix. I'm so glad he did. The soup, served in a champagne glass, was my hands down favorite of the night. It was perfect! It was creamy, silky smooth, and perfectly seasoned. It was further topped off by a bit of cream fraiche and spiced pepitas. So, the creaminess of the soup was truly enhanced by the nice crunch of the toasted seeds.

Now, I know that in addition to the yummy sweet treats available at MILK, I can enjoy the great food offered there as well. Something, I plan to do very soon. Why you may ask? Um guess, who won the grand raffle prize? Me, that's who! I received a pail with a stuffed cow, Got Milk? t-shirt and travel mug, chocolate chip cookies and cranberry-pumpkin walnut bread from MILK (which my co-workers enjoyed), AND a $50gift card from MILK. I never win anything, so I was so geeked!



Also, since Chef Thompson was nice enough to share, I will post some of the recipes next week. But, if you can't wait, PLEASE stop by for a visit. MILK is located at 7290 Beverly Blvd, Los Angeles, CA 90046,(323) 939-6455.

You've GOT to be kidding me!

I mean, seriously! Come on!!! Top Chef decided to pick up the fragments of my broken heart and stomp on them! I'm still in shock, however, I was not surprised. Once, he decided to head that sinking ship, I knew it was over. If Lisa and her pinched little face is not knifed next week, I'm not sure I can stomach the rest of the season. Lisa, Spike, and Antonia should have left before Andrew and Dale.

*end rant*

Fine Dining in Atlanta

Well, I'm returning from a weeklong trip down South. I was in Atlanta this past weekend, and I made a point of going to Restaurant Eugene. Once my trip to Atlanta was planned, I had to research restaurants. Restaurant Eugene was atop several lists as the best restaurant in Atlanta. So, I made a reservation for myself and several friends for Friday night. Then, I received confirmation. Chef Linton Hopkins was on Iron Chef. While, he lost to my fav Chef Morimoto, his dishes looked absolutely delicious. I was really excited!

Of course, my friends and I got lost on our way to the restaurant. Mind you, we had directions. And no, we had not had one sip of alcohol at that point. But, I tell you. One wrong turn can do you in. We finally made it. Ok, who opened the door for us as we walked into the restaurant...um, Chef Hopkins. How cool is that! He was super friendly and welcoming. That really made the night for me. Of course, I'm the only idiot who is totally starstruck by chefs. Seriously, I saw Hubert Keller walking through Mandalay Bay in Las Vegas last year and was over the top excited. I'm crazy, I know.

Anyway, the restaurant is really beautiful. Simple, earth tones, lovely. Since we were going to a wine bar for drinks after dinner, we all skipped wine and I ordered an entree and dessert. For my entree, I had halibut, with fried coleslaw. The halibut had a perfectly browned, crispy crust. The fish was delicate, flaky, and buttery. Perfectly cooked and delicious. Now, on to the coleslaw. I have never heard of nor imagined fried coleslaw. But, I will say it was quite tasty. It was fashioned in a stack, with fried crust. Also, to my delight, the coleslaw stack included lobster. Mmmm. It was finished off with shrimp and shaved fennel on top. It was unique. I really enjoyed the crunchiness of the dish. The veggies were crunchy and fresh. The seafood was nicely cooked. The dressing was also light, albeit a bit too vinegary for my taste. Still, I loved the concept. Sadly my dessert, carrot cake with butter pecan ice cream, was lackluster. The carrot cake was carrot cake. Nothing inventive or exciting about it. However, I will note that the ice cream was really good. Not too sweet, creamy and smooth. I find many places have ice cream that is too icy...if that makes sense. So, while delicious, it too was just...good ice cream. Nothing special.

All in all, it was pretty darn good. One of the better fish dishes I've had. Sadly, the dessert was a miss for me. However, the service was spectacular. Our waiter was friendly and very attentive. Also, a couple of managers came around to check on us. Oh, yes, we were welcomed by the chef. That's always adds to the experience. Most of all, it was a great meal because of the conversation and laughter my friends and I shared over our meals.

I'm so sad!

*sigh* Why? That's all I have to say. Why Andrew?

A Taste of the Nation

Share our Strength is a wonderful organization dedicated to ending childhood hunger in America. A Taste of the Nation is one of their big fundraising events. The event is held in various cities throughout the US. If it comes to your city, please try and attend. It's a unique opportunity to support a great cause, while eating the best food available in your city. I know I'll be there on June 1st when it comes to my City! Remember, it's tax-deductible and 100% of the proceeds go to organizations dedicated to ending childhood hunger.

Orange County, CA
May 2

Houston, TX
May 4
Austin, TX
May 4
Northern New Jersey
May 5
New York City, NY
May 14
Manchester, NH
May 19
Hartford, CT
May 22
Los Angeles, CA
June 1
Denver, CO
June 1
Baltimore, MD
June 2
Philadelphia, PA
June 2
Minneapolis, MN
June 3
Las Vegas, NV
June 4
Pioneer Valley, MA
June 9
Ft Lauderdale, FL
June 11
Ithaca, NY
June 17
Portsmouth, NH
June 18
Baton Rouge, LA
June 19
Portland, ME
June 22
Dallas, TX
June 29
New Orleans, LA
July 13
Miami, FL
July 24
Seattle, WA
July 31
Salt Lake City, UT
August 3
Orlando, FL
August 9
Napa Valley, CA
August 25