Soooooooo, yes. I've joined a food group. In the Violet recap, I mentioned that I dined with a member of the food group I joined. What? How? Why? I'll cover all of that. The important thing is, I've found my people.
One day, as I perused Chowhound, I came across a post listing several LA food groups. Some focused on wine. Some focused on ethnic food. However, one group covered it all. So, that's the group I joined. Basically, it's a yahoo group consisting of people who are interested in food. There is discussion on various food related topics. More importantly, there are outings. Perfect! Since starting the quest, I find myself dining out alone. Sure, I am usually joined by a friend or two. However, sometimes they are just not as excited as I am. They just want to eat. Also, fine dining is expensive. It's my thing. I know that. I certainly don't begrudge folks not wanting to spend $50 to $80 (or more) on a meal. That being said, it's all good now because I have found my people. How do I know?
I made a side comment about my dinner at Violet in a discussion thread, and soon others wanted to join me. They were just as excited about going as I was. I ended up dining with a member of the group. Mind you, we were total strangers. However, the conversation flowed the entire night. We discussed our meal. We talked about other restaurants, the group, everything. It was great! So, I'm looking forward to many new and exciting culinary adventures!
Tuesday, March 4, 2008
Sunday, February 10, 2008
Dine LA: Violet, A Night of Highlights
Omigoodness!!! So, I squeezed in last minute reservations at Violet during Dine LA. After viewing a demonstration by Chef Jared Simons on the Dine LA website, I just had to. The dish looked absolutely delicious. Ok, I will openly admit, that it wasn't just the food. Full disclosure, the chef is superhot! He's like a rock star. Seriously.
As it were, I ended up dining with another member of a food group I joined recently...more on that later :). The Dine LA menu was a prix fixe meal for $25. Fantastic value for the quality of the dishes. Of course, I left my damn book again. I mean, seriously. I know...I'm kinda hopeless. Therefore, I resorted to emailing descriptions of the food via my very handy Crackberry.
My starter was the house cured salmon, with baby beets and horseradish. The salmon was sliced into very thin strips. It was reminiscent of thin pancetta slices. The baby beets were cut into nice sized cubes. I know that I'm officially an adult because I love beets. The salmon and beets were topped with freshly grated horseradish. It was surprising. Everything worked really well together. It was a lovely dish, and indeed a wonderful start. My entree consisted of the grilled skirt steak, with celery root mousse, red wine sauce, and braised leeks. My dining companion noted that the steak was not hot. Sadly, I agreed. Although the temperature was off, it was cooked perfectly. Really good skirt steak is not common. Many tend to overcook it and the result is a piece of meat that is as tough as leather. However, this was cooked medium rare/medium and it was juicy and tender. Not perfect, but pretty darn close. The celery root puree was new for me. Honestly, celery root is kinda gross looking. So, it's not something I think to pick up or eat. However, I'm glad I did. It was really smooth and creamy. It greatly benefitted from being plated next to the red wine sauce. Mmmm. The leeks, while nice, were more of a garnish. That was a little disappointing. Now, on to my 2nd favorite thing (I'll get to the first later...I promise)about this meal. The dessert. I had the ginger panna cotta with roasted pineapple. Again, omigoodness. It was wonderful. The panna cotta was spicy and smooth. I've had panna cotta in the past, but never a ginger panna cotta. This rendition was a real treat. The pineapple, ohhhhh the pineapple. Can you say delicious? What a wonderful pairing of spicy (the ginger in the panna cotta and the cinnamon on the pineapple) and sweet (the sweetly carmelized pineapple). Roasting the pineapple created this wonderful caramelizing effect that enhanced the sweetness of the pineapple. Mmmm, so delicious.
So, I mentioned that the dessert was #2 in a dining experience complete with highlights. So, what was #1? Three words: macaroni and cheese. Violet is kinda famous for their mac and cheese, so we decided to split the dish. I'm generally weary of restaurant macaroni and cheese. While a Cali girl, I have Southern roots. Southerners are serious about their macaroni and cheese. So, to say I was hesitant was an understatement. But, I took a chance. If this is the payoff I get for throwing caution to the wind, I will definitely do it more often. It was ABSOLUTELY WONDERFUL!!! Macaroni, gruyere cheese, leeks, and serrano ham. I cannot stop raving about this dish. Yes, it was that good! So, good that I plan to replicate it very soon. But, at only $9, it's easier to just go to Violet.
To top it off, the check came with a shot of milk and a cookie. How precious it that? Also, Chef Jared was in the house. Chillin! Oh, and our waiter was Sam's (from Top Chef 2)Doppelgänger. So fantastic food and eye candy. How can you top that?
Violet was the perfect ending to my brief Dine LA experience. I will definitely make it back. Sooner, rather than later.
As it were, I ended up dining with another member of a food group I joined recently...more on that later :). The Dine LA menu was a prix fixe meal for $25. Fantastic value for the quality of the dishes. Of course, I left my damn book again. I mean, seriously. I know...I'm kinda hopeless. Therefore, I resorted to emailing descriptions of the food via my very handy Crackberry.
My starter was the house cured salmon, with baby beets and horseradish. The salmon was sliced into very thin strips. It was reminiscent of thin pancetta slices. The baby beets were cut into nice sized cubes. I know that I'm officially an adult because I love beets. The salmon and beets were topped with freshly grated horseradish. It was surprising. Everything worked really well together. It was a lovely dish, and indeed a wonderful start. My entree consisted of the grilled skirt steak, with celery root mousse, red wine sauce, and braised leeks. My dining companion noted that the steak was not hot. Sadly, I agreed. Although the temperature was off, it was cooked perfectly. Really good skirt steak is not common. Many tend to overcook it and the result is a piece of meat that is as tough as leather. However, this was cooked medium rare/medium and it was juicy and tender. Not perfect, but pretty darn close. The celery root puree was new for me. Honestly, celery root is kinda gross looking. So, it's not something I think to pick up or eat. However, I'm glad I did. It was really smooth and creamy. It greatly benefitted from being plated next to the red wine sauce. Mmmm. The leeks, while nice, were more of a garnish. That was a little disappointing. Now, on to my 2nd favorite thing (I'll get to the first later...I promise)about this meal. The dessert. I had the ginger panna cotta with roasted pineapple. Again, omigoodness. It was wonderful. The panna cotta was spicy and smooth. I've had panna cotta in the past, but never a ginger panna cotta. This rendition was a real treat. The pineapple, ohhhhh the pineapple. Can you say delicious? What a wonderful pairing of spicy (the ginger in the panna cotta and the cinnamon on the pineapple) and sweet (the sweetly carmelized pineapple). Roasting the pineapple created this wonderful caramelizing effect that enhanced the sweetness of the pineapple. Mmmm, so delicious.
So, I mentioned that the dessert was #2 in a dining experience complete with highlights. So, what was #1? Three words: macaroni and cheese. Violet is kinda famous for their mac and cheese, so we decided to split the dish. I'm generally weary of restaurant macaroni and cheese. While a Cali girl, I have Southern roots. Southerners are serious about their macaroni and cheese. So, to say I was hesitant was an understatement. But, I took a chance. If this is the payoff I get for throwing caution to the wind, I will definitely do it more often. It was ABSOLUTELY WONDERFUL!!! Macaroni, gruyere cheese, leeks, and serrano ham. I cannot stop raving about this dish. Yes, it was that good! So, good that I plan to replicate it very soon. But, at only $9, it's easier to just go to Violet.
To top it off, the check came with a shot of milk and a cookie. How precious it that? Also, Chef Jared was in the house. Chillin! Oh, and our waiter was Sam's (from Top Chef 2)Doppelgänger. So fantastic food and eye candy. How can you top that?
Violet was the perfect ending to my brief Dine LA experience. I will definitely make it back. Sooner, rather than later.
Thursday, February 7, 2008
Dine LA: Sadly Coming to an End
*insert sad face here*
Have you ever really anticipated an event? I mean, it's on your mental calendar. You tell all your friends about it. You make preliminary plans to participate. I mean, you make a totally big deal out of it. Talking to anyone who will listen about it...then forget about it when the day arrives. Sadly, that happens to me all the time. Actually, less often now that I have my Blackberry. But, alas, I have to REMEMBER to put the item...correctly...on my actual calendar. I say all of that to say, I let the entire first week of Dine LA pass me by. Thanks to a gentle reminder, I will be able to fit in at least two restaurants before it ends. I'm really looking forward to dining at a new restaurant on Friday. Super excited! Stay tuned!
Have you ever really anticipated an event? I mean, it's on your mental calendar. You tell all your friends about it. You make preliminary plans to participate. I mean, you make a totally big deal out of it. Talking to anyone who will listen about it...then forget about it when the day arrives. Sadly, that happens to me all the time. Actually, less often now that I have my Blackberry. But, alas, I have to REMEMBER to put the item...correctly...on my actual calendar. I say all of that to say, I let the entire first week of Dine LA pass me by. Thanks to a gentle reminder, I will be able to fit in at least two restaurants before it ends. I'm really looking forward to dining at a new restaurant on Friday. Super excited! Stay tuned!
Tuesday, February 5, 2008
Dine LA- Simon LA
So, what started with me mentioning going to Simon ended up a group dinner. I'm so glad it did. My dining companions were lovely and a good time was had by all.
Simon LA is located in the Sofitel Hotel...which is absolutely lovely. Also, we had to walk through the Stone Rose Lounge, which is super cute, before reaching the restaurant. Since we were early for our 6:30 reservation, we had time to have cocktails. I decided on the Honeytini. It was really good. Grey Goose Pear, pear puree, honey and simple syrup. It sounds really sweet, and it was. However, it was not syrupy sweet. So, we talked and sipped on our cocktails until time for our seating.
Everyone decided to try the Dine LA menu. My three courses consisted of the Jumbo Lump Crab Salad, Fresh Hearts of Palm, Soybeans, Pea Shoots and Grapefruit Vinaigrette, Braised Beef Short Rib, Sweet Potatoes, Brocollini, and Dried Cherries, Citrus Watercress Salad, and Red Velvet Cupcake with Cream Cheese Frosting.
My thoughts. First course. Initially, I was torn between the crab salad and the yellowtail carpaccio. I really love yellowtail. It's just a really mild, nice textured fish. However, the crab salad won out when I realized the yellowtail dish contained cilantro. I'm not sure if I've mentioned this before, but I hate cilantro. It tastes like soap. So, I had the crab salad. Prior to ordering, our wonderful waiter mentioned the crab was served with guacamole. Hmm? I actually like guac. But, it would have thrown me a bit if he hadn't told us. So, the crab is nestled on the guac with the watercress (lightly dressed) on top. Verdict. It was good, not great. I think I would have preferred nice little chunks or thin slices of avocado instead of the guac. The texture was just weird. I will add that the vinaigrette was very delicious. Perfect amount of acidity. Second course. The short rib was cooked very nicely. Juicy, tender, and well seasoned. The side was good, but I would have preferred more. The dried cherries, couple with the sweet potato was really nice. Third course. Cupcakes. I make a pretty gosh darn good red velvet cake. Frankly, I'm usually disappointed in most. First of all, I prefer a little more cocoa in my red velvet cake. Oh, and nuts. It's not red velvet unless I have pecans! Still, the little cupcakes were good. Perfect little size to pop them in your mouth (which of course I didn't...I used my utensil, of course). Finally, they topped off our dinner with a little whimsical bowl of cotton candy. It was adorable. Oh, let me not forget that one of my dining companions knew one of the managers and he sent over a delicious flatbread pizza. Good cheese, tomato, basil. Yum! Honestly, it was so simple, but a definite highlight for me.
Oh, I want to kick myself. I almost forgot the best part. The Simon LA bread basket is Awwwesome! It was literally a cornucopia of flatbread crackers, small flavor packed squares foccacia, mini challah loaves, and biscuits. It was the United Nations of bread baskets. I don't think I've ever been that excited by a bread basket before. I was a little disturbed by my reaction, but I couldn't help it. Simply, it rocked.
Final thoughts. It was good, not spectacular. I definitely plan to hang out at Stone Rose Lounge again. I will give Simon another try. I have to try out the regular menu. Most of all, I had a great time hanging out. My dining companions were a hoot and a half!
Simon LA is located in the Sofitel Hotel...which is absolutely lovely. Also, we had to walk through the Stone Rose Lounge, which is super cute, before reaching the restaurant. Since we were early for our 6:30 reservation, we had time to have cocktails. I decided on the Honeytini. It was really good. Grey Goose Pear, pear puree, honey and simple syrup. It sounds really sweet, and it was. However, it was not syrupy sweet. So, we talked and sipped on our cocktails until time for our seating.
Everyone decided to try the Dine LA menu. My three courses consisted of the Jumbo Lump Crab Salad, Fresh Hearts of Palm, Soybeans, Pea Shoots and Grapefruit Vinaigrette, Braised Beef Short Rib, Sweet Potatoes, Brocollini, and Dried Cherries, Citrus Watercress Salad, and Red Velvet Cupcake with Cream Cheese Frosting.
My thoughts. First course. Initially, I was torn between the crab salad and the yellowtail carpaccio. I really love yellowtail. It's just a really mild, nice textured fish. However, the crab salad won out when I realized the yellowtail dish contained cilantro. I'm not sure if I've mentioned this before, but I hate cilantro. It tastes like soap. So, I had the crab salad. Prior to ordering, our wonderful waiter mentioned the crab was served with guacamole. Hmm? I actually like guac. But, it would have thrown me a bit if he hadn't told us. So, the crab is nestled on the guac with the watercress (lightly dressed) on top. Verdict. It was good, not great. I think I would have preferred nice little chunks or thin slices of avocado instead of the guac. The texture was just weird. I will add that the vinaigrette was very delicious. Perfect amount of acidity. Second course. The short rib was cooked very nicely. Juicy, tender, and well seasoned. The side was good, but I would have preferred more. The dried cherries, couple with the sweet potato was really nice. Third course. Cupcakes. I make a pretty gosh darn good red velvet cake. Frankly, I'm usually disappointed in most. First of all, I prefer a little more cocoa in my red velvet cake. Oh, and nuts. It's not red velvet unless I have pecans! Still, the little cupcakes were good. Perfect little size to pop them in your mouth (which of course I didn't...I used my utensil, of course). Finally, they topped off our dinner with a little whimsical bowl of cotton candy. It was adorable. Oh, let me not forget that one of my dining companions knew one of the managers and he sent over a delicious flatbread pizza. Good cheese, tomato, basil. Yum! Honestly, it was so simple, but a definite highlight for me.
Oh, I want to kick myself. I almost forgot the best part. The Simon LA bread basket is Awwwesome! It was literally a cornucopia of flatbread crackers, small flavor packed squares foccacia, mini challah loaves, and biscuits. It was the United Nations of bread baskets. I don't think I've ever been that excited by a bread basket before. I was a little disturbed by my reaction, but I couldn't help it. Simply, it rocked.
Final thoughts. It was good, not spectacular. I definitely plan to hang out at Stone Rose Lounge again. I will give Simon another try. I have to try out the regular menu. Most of all, I had a great time hanging out. My dining companions were a hoot and a half!
Wednesday, January 30, 2008
Dine LA
From January 27 to February 1, 2008 to February 3 to February 8, 2008, Los Angeles will embark on it's first official Restaurant week. Many restaurants throughout the city plan to participate. Restaurants will serve a selection of three-course menus at special prices ranging from $15 or $22 for lunch and $25 and $34 for dinner. I intend to dine at one of the participating restaurants in the coming week. This is truly a wonderful opportunity (dinner at Grace for $34...hello!) to experience some of the finest culinary treasures of Los Angeles. Check out the link below for more info. In the meantime, happy dining!
http://www.dinela.com/data/restaurantweek/
http://www.dinela.com/data/restaurantweek/
Tuesday, January 29, 2008
Founders Day Dinner at Table 8 ('08 that night)
To celebrate the 100th anniversary of the founding of my beloved sorority, Alpha Kappa Alpha, me and two other Sorors decided to dine at Table 8. This was not my first visit to Table 8. However, on my previous visit, my focus was solely on the late night menu. On this special occasion, I planned to take full advantage of the delicious offerings. In addition to a wonderful night with my dear Sorors and a deliriously funny run in with a D-list celebrity at the next table, I had one fabulous meal.
Before sitting down and reviewing the menu, I seriously considered the prix fixe menu. However, one dish continued to call me. But, I'll get to that later. We decided to start with the grilled cheese with pulled shortrib, truffled potato chips and parsley salad. Luckily, I decided on that very dish on my previous visit. It was just as delicious then as it was the first time. Possibly, even a little better. I remember thinking that it needed a little more salt. However, paired with the truffled chips, it was perfect. The chips were flavorful, light, and crispy. Simply perfect. The parsley salad was light and crunchy. A nice addition. For my entree, I chose the American kurobuta pork with cheese grits, braised collard greens and bacon glazed turnips. Ok, let me just say this. I may be a California girl, but I am a Southern girl at heart. I have really strong feelings about, and I'm in love with cheese grits. I am really in love with these particular cheese grits. They were spectacular. Familiar and comforting. Made all the more delicious thanks to the drippings from the bacon that accompanied the turnips. Mmmm. Ok, let me calm down. Seriously, I'm getting very excited just thinking about those grits. The greens were good, but not spectacular. Honestly, compared with the the grits and pork, it was a bit of an afterthought for me. Oh, yes. Let's talk about the pork. This was my first experience with kurobuta pork. What is kurobuta pork? Well, it's a type of pork popular in Japan. It's a Japanese black hog. However, it's origin dates back to England almost 300 years ago. However, this kurobuta is raised here in America. The meat is darker, heavily marbled, and tender. The tenderness of the meat was something I noted immediately upon taking my first bite. When the server placed the plate in front of me, I was a bit perturbed. The pork apparently had a dry spice rub and appeared a little dry. However, it was the opposite. To say I was pleasantly surprised was an understatement. It was tender, juicy, and delicious. Yum! I ate every bit of it. The only thing that kept me from licking my plate was the image of Emily Post turning over in her grave. Finally, the dessert. We all ordered different desserts and passed them around. The dulce de leche cake and the panna cotta were delish. With a little encouragement from our server (who was delightful), I selected the lemon almond cake with mascarpone sorbet. Lemon and almond, a wonderful combination. Sweet, light, and moist. I love mascarpone, and the sorbet was delightful. The sorbet paired really nicely with the cake. Serving to cut the sweetness of the cake wonderfully.
In, short...wonderful friends, great wine, delicious food...perfect night.
Before sitting down and reviewing the menu, I seriously considered the prix fixe menu. However, one dish continued to call me. But, I'll get to that later. We decided to start with the grilled cheese with pulled shortrib, truffled potato chips and parsley salad. Luckily, I decided on that very dish on my previous visit. It was just as delicious then as it was the first time. Possibly, even a little better. I remember thinking that it needed a little more salt. However, paired with the truffled chips, it was perfect. The chips were flavorful, light, and crispy. Simply perfect. The parsley salad was light and crunchy. A nice addition. For my entree, I chose the American kurobuta pork with cheese grits, braised collard greens and bacon glazed turnips. Ok, let me just say this. I may be a California girl, but I am a Southern girl at heart. I have really strong feelings about, and I'm in love with cheese grits. I am really in love with these particular cheese grits. They were spectacular. Familiar and comforting. Made all the more delicious thanks to the drippings from the bacon that accompanied the turnips. Mmmm. Ok, let me calm down. Seriously, I'm getting very excited just thinking about those grits. The greens were good, but not spectacular. Honestly, compared with the the grits and pork, it was a bit of an afterthought for me. Oh, yes. Let's talk about the pork. This was my first experience with kurobuta pork. What is kurobuta pork? Well, it's a type of pork popular in Japan. It's a Japanese black hog. However, it's origin dates back to England almost 300 years ago. However, this kurobuta is raised here in America. The meat is darker, heavily marbled, and tender. The tenderness of the meat was something I noted immediately upon taking my first bite. When the server placed the plate in front of me, I was a bit perturbed. The pork apparently had a dry spice rub and appeared a little dry. However, it was the opposite. To say I was pleasantly surprised was an understatement. It was tender, juicy, and delicious. Yum! I ate every bit of it. The only thing that kept me from licking my plate was the image of Emily Post turning over in her grave. Finally, the dessert. We all ordered different desserts and passed them around. The dulce de leche cake and the panna cotta were delish. With a little encouragement from our server (who was delightful), I selected the lemon almond cake with mascarpone sorbet. Lemon and almond, a wonderful combination. Sweet, light, and moist. I love mascarpone, and the sorbet was delightful. The sorbet paired really nicely with the cake. Serving to cut the sweetness of the cake wonderfully.
In, short...wonderful friends, great wine, delicious food...perfect night.
Friday, December 7, 2007
What is a Foodie?
According to the American Heritage Dictionary, a foodie is "A person who has an ardent or refined interest in food." As of now, I would say that I have an "ardent" interest in food. While, I still eat junk on occassion, I've come to use the phrase "wasting a meal" quite a bit. I have become passionate about cooking, experiencing, and exploring food at a higher level. I become upset when I have to "waste a meal" because of circumstances (others deciding the restaurant, restaurant fails to cook my meal properly, etc). I become excited at the sight of a beautifully presented dish. I become excited when I discover new and interesting flavor profiles. My passion for food led to this new adventure. An article on Slashfood.com states, "To be a foodie is not only to like food, but to be interested in it. Just as a good student will have a thirst for knowledge, a foodie wants to learn about food." I'm interested in learning more about new spices and preparations. This requires an adventurious spirit. I'm the first to admit that I am not a risktaker. However, I have found the world of cuisine a fairly safe place to test the waters. Perhaps, this burgeoning spirit will manifest in other areas of my life. I don't think that would be a bad thing at all.
So, why am I a wannabe foodie and not a foodie? Well, I don't quite have down the second part of the definition, namely the "refined interest". A large part of my adventure is refining my palate. As I experience new flavor profiles, I am widening my perspective. I'm learning more about what I do and do not like, and why. I'm learning more about how important quality ingredients are. It's more than a notion. I'm increasingly looking forward to exploring this world. It's good thing I'm a patient student.
So, why am I a wannabe foodie and not a foodie? Well, I don't quite have down the second part of the definition, namely the "refined interest". A large part of my adventure is refining my palate. As I experience new flavor profiles, I am widening my perspective. I'm learning more about what I do and do not like, and why. I'm learning more about how important quality ingredients are. It's more than a notion. I'm increasingly looking forward to exploring this world. It's good thing I'm a patient student.
Subscribe to:
Posts (Atom)