tag:blogger.com,1999:blog-8304447002149457872024-03-13T03:40:22.429-07:00Food, she thought.Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.comBlogger469125tag:blogger.com,1999:blog-830444700214945787.post-18536486945759209712012-06-01T07:02:00.000-07:002012-06-01T07:02:12.655-07:00Fresh & Easy Wine Tasting May 2012<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.freshandeasy.com/">Fresh & Easy</a></div>
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4211 Eagle Rock Blvd</div>
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Glassell Park, CA 90065</div>
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323.255.1113</div>
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Every now and again, Fresh & Easy does a wine tasting<a href="https://twitter.com/#!/search/%23freshandeasywine"> tweet-up</a>. Fresh & Easy sends us Twitterholics a gift card and directions about which wine to buy, then we all meet up at the designated time to chat about the wine they gave us. Fun!</div>
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The first wine on the docket is called <a href="http://www.charongewine.com/">Charonge</a>. With a chardonnay base and a spritz of orange, I was skeptical. The idea reminded me of Franzia, the fruit flavored wines my mom and Sue drank back in the late 70's/early 80's when they were just getting into wine. (Now Mom drinks Williams-Selyem, so all is forgiven.) Charonge is nowhere near that sweet, and I found the orange quite subtle. To be honest, after the tweet-up was over, I retired to my couch with a last healthy splash of Charonge before falling asleep in front of a Friends marathon on TBS. Early summer TV sucks.<br />
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Fresh & Easy was generous enough with our gift cards to offer us snacks in addition to the wine recs. I visited their cheese section. One of the nice things about band practice night is that I can eat whatever the hades I want for dinner, no full meal or much forethought necessary. My cheese all looks very white, but the flavors are very distinctive. From the left,<a href="http://www.marcellathecheesemonger.com/2008/12/06/cablaca-goat-gouda/"> Cablanca</a>, a goat gouda. Top middle, <a href="http://www.murrayscheese.com/prodinfo.asp?number=20025700000">Drunken Goat</a>. Drunken Goat is a Spanish goat cheese cured for 48-72 hours in red wine. The flavors are beautiful and soft, very goaty. The small complete round is my all unrivaled favorite, <a href="http://www.champignon-usa.com/">Cambazola</a>. Cambazola is a triple cream cheese with bleu veining, neither brie not bleu. Heaven.<br />
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The second wine is from <a href="http://www.marketwatch.com/story/fresh-easy-expands-wine-range-for-summer-2012-05-16">Big Kahuna</a>, at $3.99 definitely a bargain brand. We tried the Sangria, which I poured over ice. It comes in a generous 1.5 litre plastic bottle perfect for picnics or general hobo'ing drunkenly around places you don't want to worry about breaking glass. I can easily see adding some fruit and brandy or rum to punch it up a little for a party. I'd still be pretty happy just drinking this over ice on a Saturday front porch afternoon. I nibbled at the Cablanca gouda with this, the gouda didn't overpower the fruity flavors.<br />
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I popped the cork on the <a href="http://investing.businessweek.com/research/stocks/private/snapshot.asp?privcapId=40258058">I <3 CA</a> red blend last. This was my favorite of the three wines. It has a nice jammy quality to it that became a little earthier as it opened, without much of a finish. At the $5 price point, that's acceptable. Some Tweople had a hard time finding this in their Fresh & Easies. I had to ask for it, as it lived at the end of one row about 50 feet from the rest of the wine. Glad I found it. I slurped at this with my precious Cambazola, and the flavors loved each other in my mouth.</div>
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This post was generously sponsored by Fresh & Easy. I left my house at 6:40 for the Fresh & Easy in Glassell Park, grabbed my wine and cheese, breezed through the self-check without a line and was home by 7:10. Easy summer breezy.</div>
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<br /></div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com1tag:blogger.com,1999:blog-830444700214945787.post-60500148472567530152012-05-28T15:57:00.000-07:002012-05-28T18:56:39.146-07:00Jeon Ju<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.yelp.com/biz/jeon-ju-restaurant-los-angeles">Jeon Ju</a></div>
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2716 Olympic Blvd</div>
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Los Angeles, CA</div>
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213.386.5678</div>
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First off, many thanks to <a href="http://latimesblogs.latimes.com/dailydish/jonathan_gold/">J. Gold</a> for one of his <a href="http://blogs.laweekly.com/squidink/2012/03/jonathan_gold_korean_food_los.php">last articles at LAWeekly</a>, "60 Korean Dishes Every Angeleno Should Know". I've referred to this article several times before heading over to K-Town. It led me to <a href="http://www.yelp.com/biz/jeon-ju-restaurant-los-angeles">Jeon Ju for bibimbap</a>, now I'm a repeat customer. I lived at the <a href="http://www.swelgroup.com/dubarry.htm">Dubarry in Koreatown </a>for years, and never got to know the culinary landscape of the neighborhood the way I am getting to know it now. It helps that my husband loves Korean food and is always game to try a new hole in the wall or AYCE BBQ spot. </div>
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<span style="text-align: left;">K-Town is intense. Its heavy population density houses Korean families and the young partying set as well as plenty of Latinos and young hipsters who can't quite afford the rents in Los Feliz and Silverlake. Koreatown has the largest concentration of 24-hour businesses in all of California. That coupled with the number of busy drinking establishments makes it the perfect spot for a walkabout night on the town. We end up here at least once a month bouncing from place to place, meeting people, snacking and occasionally getting sucked into a karaoke room with someone we just met. Good times, folks.</span><br />
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Jeon Ju is a very casual little spot, open from lunch through to dinner, no booze. I've also ordered food to-go, pleased with the variety of banchan they pack in individual little containers in your plastic bag of deliciousness. I do kind of wonder how restaurants will deal with the new <a href="http://latimesblogs.latimes.com/lanow/2012/05/la-makes-history-with-ban-on-plastic-bags-at-stores.html">plastic bag ban in LA county</a>. Will restaurants be subject to the ban? Wet take away food and leakages make paper bags seem nonsensical. I bird-walk. The banchan here is yummy. My favorites are the gelatinous white cubes with sesame sauce and the purple rice cakes two dishes over. Of course, I love kimchee in all its forms.<br />
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Bibimbap is a rice dish with a variety of vegetables such as spinach, zucchini, sprouts, mushrooms, cucumbers, carrots and I assume whatever might be on hand in the fridge. Possible proteins include an egg, beef, various fish, squid, pork, etc. Bibimbap has been a traditional Korean dish for a couple hundred years. A recipe for bibimbap is found in <a href="http://en.wikipedia.org/wiki/Siuijeonseo">Siuijeonseo</a>, an anonymous Korean cookbook from the late 19th century, considered <i>the</i> resource for researching traditional Korean foods.<br />
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This trip, D and I both ordered the Dor Sot bibimbap with beef...dolsot bibimbap comes sizzling in a stone bowl and continues to cook the entire time you are eating. Toward the bottom of the bowl, the rice is a solid crunchy mass with a satisfying crispiness. I like to add plenty of the umami-spicy hot sauce<a href="http://en.wikipedia.org/wiki/Gochujang"> gochujang,</a> then stir the veggies, seaweed, egg and beef around til it's completely mixed together and everything gets a chance to sizzle a little. The second best thing to eating from that sizzling stone pot is eating the leftovers later that same afternoon at home on the couch.<br />
<br />Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-89748721106544985332012-05-19T10:10:00.000-07:002012-05-19T10:10:00.093-07:00Sunday Brunch Happiness: Bacon and Eggs Cups<div class="separator" style="clear: both; text-align: left;">
There are blog posts about these little lovelies all over the Internet. Here is my own personal spin on a quick and easy weekend breakfast favorite chez FST.</div>
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Par cook bacon about 2 minutes, then line each muffin hole with one slice bacon. I use turkey bacon usually, but any bacon is good bacon in my opinion. Use a small coffee cup to cut out circles of bread to stuff down into the bottom of each hole. Here we have rye bread, we always have rye bread. But with bacon, egg and cheese any bread should be fine. Sometimes I make these with no bread.Plop in a little cheese. This particular Sunday I used tiny chunks of brie; I've also been known to use chevre, cheddar, whatever! Scramble eggs. Roughly one egg for each cup, or you can plop the egg unscrambled right into the pan. Scrambling gives you the opportunity to add more flavors, a little dairy, green onions, chipotle salt. It <i>does</i> use another bowl that you will later have to wash while wearing your pajamas. Just saying.<br />
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Once filled, put pan in 375˚ for about 20 minutes.</div>
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Ta da!Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-4986560695471263902012-05-19T09:07:00.000-07:002012-05-19T09:07:00.504-07:00<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.aramichicago.com/">Arami</a></div>
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1829 West Chicago Ave</div>
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Chicago, IL 60622</div>
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312.243.1535</div>
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Arami is <a href="http://www.wbez.org/blog/steve-dolinsky/top-5-sushi-spots-chicago">publicized</a> in a <a href="http://www.gayot.com/restaurants/best-chicago-il-top10-sushi_5ch.html">few places</a> as one of the<a href="http://www.chicagomag.com/Chicago-Magazine/May-2011/Best-New-Restaurants-in-Chicago-2011/"> top sushi spots</a> in Chicago. It was in our price point for the weekend (unlike <a href="http://www.yelp.com/biz/katsu-chicago">Katsu</a>) and I liked the things I read about Arami. Simple, clean sushi with a few signature dishes. No white washed college neighborhood metarolls. C, D and I gave it a Sunday evening whirl. We showed up with large appetites and deep thirst.</div>
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The much hailed Toro Tartar Bite. Toro, chive, Asian pear, caviar and house soy sauce. These are a nice opener, luscious but not overpowering.<br />
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Oysters of the day; a little chili, yuzu and salmon roe. You had me at yuzu.<br />
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This is the type of thing I normally avoid, but it was on my little mental list of "to try" items. Togarashi seared tuna with seaweed and a Meyer lemon dressing. It is nice and the creaminess wasn't overwhelming, but I don't think I would order it twice. Bear in mind, <i>many</i> would disagree.<br />
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This is where Arami excels. Beautifully cut fish partnered with subtlety. Hamachi with tiny mushrooms, a trace of truffle oil and radish sprouts. The truffle oil didn't overpower the flavor or velvety texture of the hamachi, the mushroom complemented and the the sprouts counterbalanced. Loved this.<br />
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Simple tuna maki. Crisp, warm nori.<br />
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Hamachi nigiri, a different cut.<br />
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Spicy tuna roll. This was an oopsie in the service.<br />
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Spicy hamachi maki. D used to hate hamachi. As his taste for sushi has evolved he has grown into a hamachi lover. Oopsie number two.<br />
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Shiro anago, white eel nigiri. I had never tried this (that I can recall, hello sake). It is beautiful, a quiet experience compared to unagi with kabayaki sauce. Yes, I know kabayaki is a method of prep for the eel we commonly eat in more run-of-the-mill sushi joints. But when I need that sauce, the one that covers the eel in savory sweetness, I buy kabayaki sauce in a little plastic bottle at <a href="http://woorimarketusa.com/">Woori</a>.<br />
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Spicy tuna I-don't-know-what. Oopsie number three.</div>
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The food was good. As you can see, not quite what I would call simplicity but almost. Definite nods at sushi trends for the masses without pandering. However, the service issues were plentiful enough that I wouldn't return. I made reservations many weeks in advance for an early dinner. Despite this (and a half full restaurant) we were ushered to the back patio, <i>alone</i>. Additionally, it appeared that our server was new. S/he consulted many times with another server working the front room. S/he was unfamiliar with sushi terminology. This is an issue when you order a spicy tuna hand-roll and it comes back as maki. You explain the mistake and it happens again with the spicy hamachi. I wondered to myself if a hand-roll is colloquial to California sushi eaters until the "experienced" server came back to the patio, apologized and offered to order proper hand-rolls as well. By then we were full and ready to continue our foot bound journey back north. But I wasn't pleased with the service experience. Especially in a restaurant so bally-hoo'd.</div>
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Luckily tonight I can head to <a href="http://www.shibucho.com/">Shibucho</a> right down the street for sublime sushi <i>and </i>service. Yes, we might be a little spoiled.</div>
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<br /></div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-87657143195465745772012-05-17T08:21:00.000-07:002012-05-17T08:21:00.345-07:00Three Tastes: Cliff's Edge Mother's Day Weekend<div class="separator" style="clear: both; text-align: left;">
It's been awhile since <a href="http://foodshethought.blogspot.com/2012/03/ben-bailly-at-cliffs-edge.html">my press dinner at Cliff's Edge</a>. Having followed Chef Bailly from Petrossian to Fraiche, I was thrilled to have him in my own neighborhood. Also thrilled to see Silver Lake adopt a chef of note to add some polish to a neighborhood spot. Since the press dinner I have been in three times with various folks to try more things on the menu, and my initial assessment holds true. Bailly elevates the menu with delicious dishes across the board retaining the same Mediterranean focus and approachable atmosphere. Three items from an al fresco pre-Mother's Day dinner.</div>
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Grilled pears, burrata, pomegranate vinaigrette.<br />
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Mom had the flat iron steak with arugula, basil, bleu cheese and a tomato panzanella. D has ordered this a couple times, it's a favorite.<br />
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Seared scallops, lebne, cauliflower, vadouvan, and a verde sauce.</div>
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A few tried and true items from the menu: chick pea fritters, chicken liver crostini, smoked trout rillettes, the skate wing (my favorite). Something new this week that I am continuing to obsess over is the crispy polenta with fried egg and mushrooms. Try any and all of this with the Duende tempranillo...by the glass or bottle.</div>
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<br /></div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-90901944248488413072012-05-15T07:45:00.000-07:002012-05-15T07:47:09.857-07:00Walkabout in Chicago March 2012<div class="separator" style="clear: both; text-align: left;">
Funny how you get busy in life and work. Look up and it's been months since you've blogged despite the many fun experiences in your mental tank and camera just waiting to be re-explored. In March I visited my great friend C in her home town; she took me on several long walking tours during the four day weekend. Friday, we left the Water Tower neighborhood and rambled toward the Art Institute.</div>
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Crossing the Chicago River.</div>
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<span style="text-align: left;">Early modernism; me of a zipper.</span><br />
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A beautiful early spring day. Blue skies, mild temps and the wind died down as we headed southward.<br />
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Fell in love with the Rock of Gibraltar relief by <a href="http://en.wikipedia.org/wiki/Alfonso_Iannelli">Alfonso Iannelli</a>, who also worked on <a href="http://en.wikipedia.org/wiki/Midway_Gardens"> Midway Gardens</a> with Frank Lloyd Wright.<br />
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Frank Gehry's <a href="http://en.wikipedia.org/wiki/Jay_Pritzker_Pavilion">Jay Pritzker Pavilion</a>.</div>
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The L.</div>
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Later that same weekend, walking northward from Water Tower toward Lincoln Park and Old Town.<br />
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C's parents live in the oldest standing neighborhood in Chicago. It managed to escape ruin during <a href="http://en.wikipedia.org/wiki/Great_Chicago_Fire">The Chicago Fire</a> of the 1870's.<br />
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Even later that same weekend, as our time draws to a close.<br />
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Under the L.<br />
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We walked westward through trendy Wicker Park on Easter Sunday, shopping and noshing and sipping and chatting and gesticulating, even.<br />
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The mild winter and early spring had set the lilacs in bloom, which left this lilac lover shocked but not paralyzed. Lilacs in March? WTF! This is a Kodak moment, brought to you by iPhone.<br />
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Books. I could see myself inside this room. And I think the projection of myself as a Chicagoan was facilitated by the enjoyable weather. Realistically, Chicago weather scares me.<br />
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The last gasp of evening light, before dinner and the inevitable walk back to the hotel to pack and prep for Monday's flight.<br />
<br />Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-75910952534446202462012-03-26T18:34:00.000-07:002012-03-26T18:34:43.442-07:00IDGI: Rokuan vs. Ojiya: Sushi in the IEI bounce around California a lot for work, many days I eat a home packed lunch sitting in an empty classroom or in the driver's seat of my car. Some days I actually eat at a table with knife and fork or chopsticks like a civilized human. This month I played two sushi restaurants in the Inland Empire against each other, one my long time favorite <a href="http://www.yelp.com/biz/rokuan-chino-hills">Rokuan</a> and the other Yelp favorite <a href="http://www.yelp.com/biz/ojiya-chino-hills">Ojiya</a>. I ordered exactly the same at both restaurants. Here's what I ate and what I thought about it.<br />
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<a href="http://www.yelp.com/biz/rokuan-chino-hills">Rokuan</a><br />
14230 Chino Hills Pkwy<br />
Chino Hills, CA 91709<br />
909-590-1233<br />
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I have been <a href="http://foodshethought.blogspot.com/2010/10/rokuan-chino-hills-v-daikokuya-little.html">praising the wonders of Rokuan's ramen</a> for a couple years now. I have also eaten sushi here a few times, loving their simplicity and freshness, the deftness of the cuts.<br />
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Nothing to disappoint from Rokuan. Crunchy cabbage salad with a dark umami-esque sesame dressing. Hotate and hamachi nigiri, the hamachi generously cut, the hotate looked like the entire scallop (rather than sliced in half) and neither was over-riced. Spicy salmon handroll. I love how he loosely packs and wraps the seaweed, you can see that it doesn't even come to a point at the back, sort of laying slightly open. I like the balance of fish to rice in this handroll, it makes for easy eating and doesn't overwhelm the beautiful crunchy nori. The service can be a tiny bit on the chilly side at the sushi bar, friendlier if you take a table. I chalk it up to sushi genius behind the bar, because I find the simple sushi perfect in every way.<br />
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<a href="http://ojiyausa.com/">Ojiya</a><br />
4183 Chino Hills Parkway<br />
Chino Hills, CA 91709<br />
909-606-8638<br />
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<span style="text-align: center;">Same exact lunch order a couple weeks later at Ojiya. An iceberg lettuce salad with ginger dressing that I have to say I was not keen on. The lettuce seemed to have been kept a little too close to freezing in the fridge because it had that slightly limp translucent quality, although it didn't seem <i>not</i> fresh. Iceberg browns so quickly when it's not fresh and this was very green. Very disappointed in the scallop sushi. I didn't look at a menu when I ordered, and the chef gave me no indication this would be a creamy bay scallop nigiri. It wasn't bad, but it's not my style. However, the scallop was generous and succulent. Regarding the hamachi. I know absolutely nothing about cutting fish for sushi and assume there are different schools with regard to the slicing. Ojiya slices theirs much thinner and longer than Rokuan, compare the photos. Ojiya also served the hamachi <i>much</i> colder, and I know I am right in thinking serving it slightly warmer delivers the flavor of the fish more effectively to your taste buds. The spicy salmon handroll was fine, although the generous scoop of fish made the nori a little soggy and messy to eat. Still, it was good.</span><br />
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<span style="text-align: center;">Ojiya is always packed. I admit I don't 100% <i>get</i> the love for Ojiya. It's good, it's <i>not</i> great. I went by a couple times before getting to eat this lunch. The first time I got there 15 minutes after opening and there was a 20 minute wait. This week, my friend K got there before me to put our name in 5 minutes before they opened. I found the service friendly but on the slow side, and for some reason they seemed surprised we were going to sit at the sushi bar to "eat sushi?" I don't know, maybe I missed something in the translation of our request. Like Ojiya, Rokuan also gets busy as the lunch hour extends itself, and the single time I drove out for the amazing ramen on a Sunday night the joint was packed with Asian folk. We waited for a seat. Nevertheless, Ojiya seems to be a Chino Hills favorite, probably because of their more extensive menu and lunch specials. For me, hands down Rokuan is the favorite. When I go for sushi or ramen, I am not looking for 12 different kinds of rolls nor izakaya style side dishes (although I love these, too). However, there seems to be room for both kinds of restaurants in Chino Hills. I just know which one you will find me dining at on random weekday mornings at 11:35.</span>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-60777547402552465262012-03-20T17:43:00.001-07:002012-03-20T17:44:53.724-07:00Three Tastes: Michael Mina Vegas Spring 2012<div>Michael Mina has always gotten a lot of love chez FST. I like that his restaurants feel luxurious but not in an over-the-top Roman bingeing and purging kind of way...in a much more approachable "this restaurant could be in your hometown kind of way". Solid food and good service, I can honestly say I don't think I've ever had a sub-par experience. Dinner #1, both Friday and Saturday during New Year's Eve 2012 make-up weekend.</div><div><br />
</div><a href="http://www.mgmgrand.com/restaurants/nobhill-tavern-restaurant.aspx">Nob Hill Tavern</a><br />
<div><a href="http://www.mgmgrand.com/">MGM Grand</a><br />
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</div><div style="text-align: left;">Nob Hill has changed a lot since its early days, not for the worse. Dining is a little more casual and the price point is a little lower (although not much). These sweet little slider-esque baby New England style crab and lobster rolls were lots of fun with micro tarragon and just enough creamy mayo to smooth out the shellfish and sweet roll. Down the hatch.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><a href="http://www.mandalaybay.com/dining/signature-restaurants/stripsteak.aspx">StripSteak</a></div><div style="text-align: left;"><a href="http://www.mandalaybay.com/">Mandalay Bay</a></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M2n8aBz-HYw/T2idlLMDWUI/AAAAAAAAKLE/pJGXDAEmrJY/s1600/IMG_2725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://1.bp.blogspot.com/-M2n8aBz-HYw/T2idlLMDWUI/AAAAAAAAKLE/pJGXDAEmrJY/s400/IMG_2725.JPG" width="400" /></a></div><div style="text-align: center;"> Duck Fat Fries</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Instead of bread at Stripsteak, your server will start you off with a Mina-typical trio of duck fat French fries, cut narrow, fried crunchy and served with three sauces: ketchup, creamy horseradish and truffle aoili.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8RieHubpLW4/T2idkJvqZYI/AAAAAAAAKK8/aci1TUJTdOQ/s1600/IMG_2724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-8RieHubpLW4/T2idkJvqZYI/AAAAAAAAKK8/aci1TUJTdOQ/s400/IMG_2724.JPG" width="400" /></a></div><div style="text-align: center;">Hamachi Sashimi</div><div style="text-align: center;"><br />
</div>Hamachi sashimi with white soy, little chips of browned garlic, and citrus greens. Every bite was perfection, and there were a lot of bites. This was generously plated.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hrjFWbl_Rak/T2idlxkW_PI/AAAAAAAAKLM/oSldHfTp4hw/s1600/IMG_2729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-hrjFWbl_Rak/T2idlxkW_PI/AAAAAAAAKLM/oSldHfTp4hw/s200/IMG_2729.JPG" width="138" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Food images courtesy of <a href="http://www.apple.com/iphone/">iPhone</a> and<a href="http://instagr.am/"> Instagram</a>, Jackson photo courtesy of <a href="http://itunes.apple.com/us/app/masterpiece-me!/id428061219?mt=8">Masterpiece Me</a>! As the iPhone cameras get better and better, my Nikon stays at home more and more often.</div></div></div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-9001298783401162382012-03-15T08:07:00.003-07:002012-03-17T14:08:24.181-07:00Dinner #1 at Playa, Playah<a href="http://playarivera.com/">Playa</a><br />
7360 Beverly Blvd<br />
Los Angeles, CA 90036<br />
323-933-5300<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TQ3zc2VdA3A/T19i4mhPLLI/AAAAAAAAKH4/rBKNzc66zIs/s1600/IMG_2644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-TQ3zc2VdA3A/T19i4mhPLLI/AAAAAAAAKH4/rBKNzc66zIs/s320/IMG_2644.JPG" width="320" /></a></div><div style="text-align: center;"><i>vodka martini (gasp)</i></div><div style="text-align: center;"><i><br />
</i></div><span style="background-color: white; font-family: inherit; line-height: 16px; text-align: left;">We had an impromptu meal at Playa Saturday (dinner #1) and they really delivered. Playa is clearly the more casual but no less elegant sibling to Rivera. The decor has a similar sleekness but is less dark & moody. The interactiveness of the bar seating is enjoyable, great view of the kitchen and entertaining to watch the mixologists go to town. I have a couple negative things to say about the service at the bar, but instead I'll state what was positive: by the end of the meal we were loving our server and the 180° in attitude he showed us...recommending a dish to round out our meal and the perfect nightcap. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KasoRPVYLOM/T19i6lIcO-I/AAAAAAAAKIA/o9awJLw38aE/s1600/IMG_2646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KasoRPVYLOM/T19i6lIcO-I/AAAAAAAAKIA/o9awJLw38aE/s320/IMG_2646.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>bespoke cocktail: in the 'tenders hands</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OLBPoN0_OJU/T19i8WViGwI/AAAAAAAAKII/_rUN_R6uQys/s1600/IMG_2666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-OLBPoN0_OJU/T19i8WViGwI/AAAAAAAAKII/_rUN_R6uQys/s320/IMG_2666.JPG" width="320" /></a></div><div style="text-align: center;"><i>maize cake breakfast: 63˚ egg, truffle cheese espuma, exotic mushrooms, spinach</i></div><div style="text-align: center;"><i><br />
</i></div>This was my favorite, I love a runny egg and I love truffle anything. But a light whipped truffle cheese <i>with</i> runny egg yolk? Mmm'hmm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jo2QQGhbD6U/T19i-4TpYtI/AAAAAAAAKIQ/CZRlev8ZQjA/s1600/IMG_2667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-jo2QQGhbD6U/T19i-4TpYtI/AAAAAAAAKIQ/CZRlev8ZQjA/s320/IMG_2667.JPG" width="320" /></a></div><div style="text-align: center;"><i>octo-palm: grilled octopus, palm hearts, scallions</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">This light protein salad was great, it has a slightly tart flavor to the dressing. Tiny grilled tomatoes round out the acidity. The octopus is cooked perfectly, no overly chewy bits or otherwise. You know how octopus can be sometimes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_qmH8U7BsMI/T19jAlAyGyI/AAAAAAAAKIY/5iKJKku-gcc/s1600/IMG_2668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-_qmH8U7BsMI/T19jAlAyGyI/AAAAAAAAKIY/5iKJKku-gcc/s320/IMG_2668.JPG" width="320" /></a></div><div style="text-align: center;"><i>maize cake gambas; grilled shrimps, spinach, nitro mustard ice cream</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">This one is really fun. I love the flavors of shrimp and spinach with the crumbly nitro ice cream. The ice cream actually tastes like the sharp honey mustard you might find in a deli.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kHCnhrCxkEw/T19jDHSD84I/AAAAAAAAKIg/UBENhSVtwkg/s1600/IMG_2669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-kHCnhrCxkEw/T19jDHSD84I/AAAAAAAAKIg/UBENhSVtwkg/s320/IMG_2669.JPG" width="320" /></a></div><div style="text-align: center;"><i>tamale chipotle: wild mushroom duxelle dumpling, filet mignon, chipotle Bearnaise</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;">This dish is stunning. It was rec'd to us by our bartender/server, so I hadn't read the menu descriptor before we ate it. I couldn't figure out what was making the tamale dark, and was betting on black beans. It didn't taste of black beans, though, and the texture wasn't quite right, it was lighter than black been and masa would be mixed together. Mystery unraveled. Wild mushroom duxelle, one of the most heavenly concoctions created by humans. Mushrooms chopped finely and cooked til all the moisture has been cooked down and evaporated. Duxelle is usually used as the layer outside the pate but inside the pastry in a Beef Wellington. The beef was beautiful and cooked perfectly medium-rare, even D liked it, he who typically likes his beef cooked within a minute of jerky. But the star here for me is the chipotle Bearnaise sauce. Amaze.</div><br />
<span style="background-color: white; line-height: 16px; text-align: left;">The entire meal thrilled me, I might prefer the casual setting and service of Playa to Rivera, which to me is sometimes pretty fancy, yo, for a weeknight-no-occasion meal. Choices, it's nice to have Sedlar choices.</span>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-19800179222666924052012-03-12T21:14:00.000-07:002012-03-12T21:14:00.867-07:00Ben Bailly at Cliff's Edge<a href="http://www.cliffsedgecafe.com/">Cliff's Edge</a><br />
3626 W Sunset Blvd<br />
Los Angeles, CA 90026<br />
323-666-6116<br />
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I have been darkening the doorstep of Cliff's Edge since it opened in 2004; birthday parties, Sunset Junction blow outs, cocktails with friends at the bar, I have always enjoyed the space. It's exciting to me that a local restaurant scored James Beard nominated Chef Benjamin Bailly to take over the kitchen and elevate the menu to heights worthy of this inviting inside/outside space. Last week public relations rep Bradley invited two other bloggers and me in for a peek and a nosh. I was duly impressed. I liked what I ate yet also feel like this is still a space I can frequent regularly based on the variety and quality of food and the price point. I like the fact that there are lots of small plate options but it's not a small plates restaurant, per se. The menu is varied, which opens it up as a venue for different occasions.<br />
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We started with cocktails, of course. I sipped a cucumber margarita, lovely blend of flavors. D would love the punch of cucumber with the zing of tequila.<br />
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Food wise, I was intrigued by the whipped ricotta with lavender blossoms and honey.<br />
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Not wrongly, this was one of my favorite dishes of the night. The balance of sweet honey against the herbal lavender was lovely with the whipped ricotta, spread across thin crisp breads. This would make an excellent cheese or dessert course.<br />
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I almost always cave on whatever Brussels sprouts dish is on a menu and am a little picky, so many tend to be over salted or over vinegared. This was neither...although there was a creaminess to it that was unexpected and not unpleasant.<br />
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</div><div class="separator" style="clear: both; text-align: left;">I requested the chick pea fritters, stacked like Lincoln logs with a rosemary/lemon aoili.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wXMn38tBguA/T169QExOsTI/AAAAAAAAKG4/fMyKOClAbs4/s1600/IMG_2688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-wXMn38tBguA/T169QExOsTI/AAAAAAAAKG4/fMyKOClAbs4/s320/IMG_2688.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I resent it when French fries are served this style, but since chick peas can't naturally be formed into perfect "fries", I am more open to playing with their texture. These are delightful. Crispy and hot on the outside, fluffy and light on the inside.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I probably wouldn't have chosen the burrata anchovy bruschetta myself, given the roasted red bell peppers on the bottom. I find bell peppers to be so overwhelming in many dishes. It didn't seem so in this nibble, given the briny strength of the anchovy.</div><div class="separator" style="clear: both; text-align: center;"><br />
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The seared scallops are definitely a D dish.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Two large sea scallops seared perfectly over cauliflower just barely caramelized around the edges, vadouvan, a pureed salsa verde and cooling yogurt sauce. This is entree worthy, but also very shareable. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Lamb cheeks were another one of my requests.</div><br />
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<div class="separator" style="clear: both; text-align: left;">With celery root puree and rapini, the braise on the cheeks coupled with the rapini reminds me a little of Suzanne Goins' famous short ribs with horseradish cream and broccoli rabe. Comfort food at its best, this is a destination worthy dish.</div><br />
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</div><div class="separator" style="clear: both; text-align: left;">The only item I was lukewarm on was the sea bream en papillote. I love the healthy preparation (and chances are I will order this again if we swing by when I am "eating healthy"), but I found it a little lacking in flavor.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The desserts? This non-dessert girl stuffed her face.</div><br />
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Lemon creme brulee tart with raspberry coulis. Constructed perfectly with a nice crust. Nothing to complain about here, lemon curd rules.<br />
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Pistachio creme brulee. This was very light in texture, the brulee very caramelized almost to burnt but I loved it.<br />
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And this kind of unassuming little ramekin of stuff? OMG it's a chocolate budino with <a href="http://en.wikipedia.org/wiki/Gianduja">gianduja</a>. Chocolate/hazelnut heaven.<br />
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Part of what thrills me here is the variety on the menu and the quality of ingredients. I am pleased that Bailly hasn't strayed far from the Mediterranean/Italian roots of Cliff's Edge's earlier menu. It's also just fun to have followed Bailly through the progression from the delicate and precious eats at <a href="http://www.petrossian.com/">Petrossian</a>, to the casual French fare at <a href="http://www.fraicherestaurantla.com/menus/dinner_cc.pdf">Fraiche</a>, now cooking Mediterranean in my own front yard. In this era of taxis and buses, I am pleased Bailly is so close by for spring and summer al fresco dining at Cliff's Edge. I have my eye on the crispy polenta with a sunny egg, sometime soon.<br />
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Disclosure: Meal was hosted with generosity by Cliff's Edge. Images courtesy of iPhone 4S and Instagram. (They kind of suck this time, but that's half the fun...I never know for certain what I am going to get.)Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com2tag:blogger.com,1999:blog-830444700214945787.post-40516524771999873632012-03-02T06:39:00.000-08:002012-03-02T06:39:06.406-08:00Japanese Spaghetti House: Orris Goes Italian<a href="http://www.orrisrestaurant.com/location/index.html">Spaghetti House by Orris</a><br />
2006 Sawtelle Blvd<br />
Los Angeles, CA 90025<br />
310-268-2212<br />
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</div><div class="separator" style="clear: both; text-align: left;">I'm seeing a trend here, or maybe it was already a trend and I just missed it until now (which would usually be the case). First there was <a href="http://losangeles.menupages.com/restaurants/spoon-house/menu">Spoon House in Gardena </a>with their One Dollar Salad and 36 item list of Japanese influenced pastas. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CL56HGE_ROI/T0uZAISUC-I/AAAAAAAAKEg/oUPOmpIxf78/s1600/IMG_2527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-CL56HGE_ROI/T0uZAISUC-I/AAAAAAAAKEg/oUPOmpIxf78/s320/IMG_2527.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then there was <a href="http://foodshethought.blogspot.com/2011/11/fat-spoon-in-little-tokyo-eat-it.html">Fat Spoon in Little Tokyo</a>. They serve giant fresh and deliciously dressed salads with seaweed and lots of veggies, Curry Cheese Fries and Tarako Pasta among many other things. Now there is Spaghetti House by Orris in the old Orris space. Orris <i>was</i> Japanese/French, cheffed by Shiro who also does the shopping and menu planning for <a href="http://foodshethought.blogspot.com/2010/02/dinner-at-shiro-with-friends.html">Shiro in Pasadena</a>. Our waiter informed us that the original Orris concept had slowly been losing customers throughout the recession and Shiro felt it was time for a change. Turning the high concept Orris into an uber casual noodle shop (the Italian kind) is a major change, and it was<i> packed</i>. Customers were waiting for tables when we left at around 8. Drawn in by the change or the $9-$12 giant plates of pasta? Hard to say. I hope Spaghetti House stays this busy. Stuff we ate:</div><br />
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</div><div class="separator" style="clear: both; text-align: left;">In addition to the regular menu, there was a fairly long blackboard list. Despite the fact that we were dining early at 6:30, the albacore lettuce cups were sold out mere moments before we ordered them. Audible quadruple sigh from our table. The above was from the blackboard, a beet and cheese salad with a little olive oil, dill and balsamic. It didn't blow me away but it was tasty.</div><br />
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Also on the board, salmon croquettes with smoked salmon and salmon roe. I really enjoyed the balance of smokey and briney flavors in these croquettes. There is Y in the back shooting pics with her phone. D held his phone with a lighting app over the food so we both could get well lit pics. They are fun to dine with because verbally deconstructing food does not annoy D & Y, they do it themselves. They went to the recent <a href="http://www.tasteofcayman.org/">Food & Wine Festival in the Cayman Islands</a>, returning with many mouth watering stories to tell about relaxed and happy chefs cooking and socializing with the guests.<br />
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A crostini was also offered on the blackboard...cheese on bread with tomatoes. I didn't think this was successful, the bread wasn't toasty nor was the cheese melty.<br />
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The pastas were lovely, however. Lightly sauced and dressed and the pasta itself springy. Above, mushrooms and takana mustard greens.<br />
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Y ordered the skirt steak with a little pesto and arugula salad cooked medium-well (certain temporary health concerns might lead one to order differently from their norm).<br />
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D naturally caved on the Italian sausage and tomato sauce. It had giant chunks of asparagus and lots of green onion. He said it <i>tasted</i> like a Japanese approach to spaghetti, in it's lightness and ingredients, if that made sense. I am not sure it did, without further explanation. Cleaned his plate.<br />
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Since my visit to Fat Spoon a few months ago, I have been craving uni pasta. I ordered it from the backboard before it was sold out. Plenty of chunks of fresh uni with a rich uni sauce, that umami of the sea flavor one gets from beautiful sea urchin.<br />
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The four of us shared two desserts, a chocolate cake with mocha ice cream and chocolate whip, and an apple tart with caramel. Both solid.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: -webkit-auto;">I didn't find the apple tart with caramel overly sweet as I sometimes find desserts. There was a perfect balance between the lightly salted and sugared pastry crust, simple fruitiness of the apple filling and the sweet caramel with a little vanilla ice cream.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: -webkit-auto;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: -webkit-auto;">I'm chuffed to be hip to a new/old trend. I have no idea how common Japanese spaghetti houses are, maybe they've been flying under my radar for years. The history of my taste buds tells me Chef Shiro's food is high quality ingredients with classic preps and interesting ethnic combinations. Spaghetti House is low brow compared to original Orris and Pasadena's Shiro, but the price point and the packed room are a sign of the times. Diners are seeking good value for their money, willing to sacrifice pomp and circumstance, and I personally am happy to see great chefs answer this call. </span></div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com2tag:blogger.com,1999:blog-830444700214945787.post-66633917462862791072012-02-22T08:50:00.001-08:002012-02-23T19:12:55.179-08:00Three Tastes: San Diego CountyTechnically, these are not all things that I tasted. Technically, there are not three. But this is a series and I love a series. And there are rules, which I love to break.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Two dogs in a car at Solana Beach.</div><br />
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Lavender says hello.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.grantgrill.com/assets/u/LOUNGEMENUFeb2012.pdf">Market Gimlet</a> @ Grant Grill, one <i>delicious</i> taste in an otherwise underwhelming meal.</div><br />
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One <a href="http://en.wikipedia.org/wiki/Gas_lamp">gas lamp</a>.Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com1tag:blogger.com,1999:blog-830444700214945787.post-52084318408396384412012-02-20T08:18:00.000-08:002012-02-20T08:18:24.043-08:00SAN Bound: Underbelly in Little Italy<a href="http://www.godblessunderbelly.com/">Underbelly</a><br />
750 W Fir Street<br />
San Diego, CA 92101<br />
609-269-4626<br />
Little Italy<br />
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Stopping in Little Italy with a friend Friday for a birthday glass of wine and a mani/pedi before picking up one of our favorite Texans at the airport, K and I found ourselves at newcomer Underbelly. Love at first sight, without a doubt. Underbelly is THE realization of the kind of bar D and I have dreamt about, schemed and discussed a million times while buying lottery tickets.<br />
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Underbelly is a yatai-style bar & restaurant. Yatai are food stalls in Japan, the type you have seen under train stations or near commuter centers with stools around a tiny cooking area typically serving ramen and other hot food as well as beer and sake. Underbelly has a simple <a href="http://www.godblessunderbelly.com/pdf/underbelly_menu.pdf">multi-Asian-inspired menu</a> with many tempting choices such as Oxtail Dumpling with Hoisin Glazed Short Rib, Char-Sui Belly, Charred Spicy Kimchee Ramen as well as several other ramen choices. I almost talked D into driving to San Diego Sunday afternoon so I could eat there for a full meal and maybe have a little Gas Lamp pub crawl on three-day weekend Saturday night #2. Failure to manipulate. :-(<br />
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Menu above. There are some simple rules about seating in this tiny venue. Underbelly has a walk up ordering system at the bar, and you cannot order unless there is an available seat for everyone in your party. Seats surround the horseshoe bar, line the walls facing the street and are actually on the sidewalk facing into the restaurant through the open windows that make up the outer walls.<br />
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Facing out.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Facing in. K and I grabbed a fast glass of wine prior to our pedis at <a href="http://www.yelp.com/biz/lena-nails-san-diego">Lena Nails</a> down the street, and returned post-pedis for a second glass and a snack. This is a serious beer list including beers I have never heard of as well as Hitachino Nest, Chimay, Alagash White, Serpent's Stout, and so on. A few well chosen wines are stored cask style for space saving, and<a href="http://urbanistguide.com/blog/The-Expanding-Underbelly.aspx"> Urbanist </a>reports Suntory Yamazaki whiskey and a raw bar are both on the way.</div><br />
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</div><div class="separator" style="clear: both; text-align: left;">K and I shared a couple appies, as we planned to eat later with <a href="http://www.etsy.com/shop/TheDoleceks?ref=seller_info">EKD</a>. Above, I nommed three smallish (but really not <i>that</i> small) Kurobuta weiners with whole grain mustard and kim chee. Inhaled.</div><div class="separator" style="clear: both; text-align: left;"><br />
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K munched some beautiful Ahi Tataki with ponzu and sesame oil with definite flavors of yuzu hanging around the greens. Beautiful dish.<br />
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</div><div class="separator" style="clear: both; text-align: -webkit-auto;">I loved the concept, the food, the friendly service from literally everyone working there and didn't even mind the funky ordering protocol...I just wish it wasn't 122 miles (exactly) away.</div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com1tag:blogger.com,1999:blog-830444700214945787.post-78908042645415271812012-02-12T09:02:00.000-08:002012-02-12T09:09:07.227-08:00THE ChickenThis is THE chicken. This <a href="http://www.bonappetit.com/">Bon Appetit</a> recipe is very well reviewed on<a href="http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113"> Epicurious</a> and is now well cooked among my friends, my family and in my own kitchen here in Los Angeles and abroad. It seems unassuming at first glance, but with the smoked paprika, cumin, and cooling yogurt sauce it has distinctive Moroccan flavors, a little bite from chile pepper flakes and favors a carb conscious diet.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771998485/" title="DSC_3679 by foodshethought, on Flickr"><img alt="DSC_3679" height="265" src="http://farm8.staticflickr.com/7030/6771998485_72584bb2cf.jpg" width="400" /></a><br />
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<div style="text-align: left;">I have made this chicken at home many times because it is fast and inexpensive. I also made it last summer cooking for eleven people in a tiny London kitchen. What is up with the tiny-ness of UK kitchens? It's not like the British are miniature people. I also cooked it this fall for a very good friend's baby shower in Austin. I claim to this day J owes baby Laine's good looks and happy nature to this chicken. More recently, I threw it together for an Australian Open viewing party instead of ordering pizza, food win all around, IMO.<span style="text-align: center;"> </span></div></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><div style="text-align: left;">This is very easy, and as stated, preparation is not time consuming. A couple things to remember. The chicken must be on the bone whether you choose to use breast pieces, or thighs and legs. The bones elevate the chicken from the cooking sheet allowing it to crisp a little all around. Also, the above pic shows the ingredients quite packed together in the cooking pan. <b>Don't do this</b>. Use a pan larger than you need (two if you are doubling the recipe) so the tomatoes and garbanzos have room to spread out and crisp as well. The beans should be toothsome and the tomatoes should get nice and roasty. Do what I say, not what I do.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="background-color: white;">My mom is a genius at following, interpreting and tweaking recipes, bringing them to further greatness. She suggests doubling the oil mixture, so you can be a little more generous with the yogurt sauce and a little extra spiced oil also leaves your chicken nicely </span><i style="background-color: white;">moist</i><span style="background-color: white;">.</span><br />
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<span style="background-color: white;">I am having some formatting issues with this post, annoying the piss out of me on a Sunday morning. Read more after the jump</span><br />
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<ul><li><span style="background-color: white; font-family: inherit;">1/4 cup extra-virgin olive oil</span></li>
<li><span style="background-color: white; font-family: inherit;">4 garlic cloves, pressed</span></li>
<li><span style="background-color: white; font-family: inherit;">1 tablespoon smoked paprika</span></li>
<li><span style="background-color: white; font-family: inherit;">1 teaspoon ground cumin</span></li>
<li><span style="background-color: white; font-family: inherit;">1/2 teaspoon dried crushed red pepper</span></li>
<li><span style="background-color: white; font-family: inherit;">1/2 cup plain yogurt or Greek yogurt</span></li>
<li><span style="background-color: white; font-family: inherit;">4 chicken breast halves with bones</span></li>
<li><span style="background-color: white; font-family: inherit;">1 15-ounce can garbanzo beans (chickpeas), drained</span></li>
<li><span style="background-color: white; font-family: inherit;">1 12-ounce container cherry tomatoes</span></li>
<li><span style="background-color: white; font-family: inherit;">1 cup chopped fresh cilantro, divided</span></li>
</ul></div><br />
<span style="background-color: white; font-family: inherit; text-align: left;">Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. </span><span style="background-color: white; font-family: inherit; text-align: left;">Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.</span><br />
<div style="text-align: left;"><span style="background-color: white; font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br />
</span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6772005469/" title="DSC_3689 by foodshethought, on Flickr"><img alt="DSC_3689" height="265" src="http://farm8.staticflickr.com/7160/6772005469_ea8f8ebb5e.jpg" width="400" /></a><br />
<br />
<div style="text-align: left;">The night I cooked this I also made baked potato chips. I am clearly not following a carb conscious diet. Potatoes. Give them to me. I followed this recipe very loosely. They turned out tasty, the three of us inhaled them. Be careful when cooking as they burn very easily on the bottom while you are attempting to brown them on top.</div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6772004537/" title="DSC_3688 by foodshethought, on Flickr"><img alt="DSC_3688" height="212" src="http://farm8.staticflickr.com/7026/6772004537_91651baa76.jpg" width="320" /></a><br />
<br />
<div style="text-align: left;">This chicken dish is much heralded. Give it a try, I am convinced home cooks at every level need this in their arsenal.</div></div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-30469356044378688322012-02-03T20:15:00.000-08:002012-02-03T20:15:12.455-08:00It's Friday Night and Nothing Much at AllThere's nothing better than coming home from a business trip on Friday night to a busy weekend full of busyness loaded with promise. I'm not gonna cook tonight, but I'm gonna have a couple strong drinks and run around like a maniac with Jackson.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-80th9dRQGsc/TyyotVLgaEI/AAAAAAAAJ_A/IMGWmfHThGc/s1600/DSC_3718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-80th9dRQGsc/TyyotVLgaEI/AAAAAAAAJ_A/IMGWmfHThGc/s320/DSC_3718.JPG" width="212" /></a></div><br />
Drink du jour is Bacardi and Fresca. Fresca is an easy blend of sweet and bitter. I tm'd <a href="http://www.dclutterfly.com/home.htm">T </a>to announce my new home cocktail a couple weeks ago, she responded "summer 2012". I thought, "now 2012". Drink and in the background my MIL's 75th birthday present, party tomorrow night. Can't wait.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bh96bMlg-pA/Tyyo1DJtAmI/AAAAAAAAJ_Y/VXj6hcvLfsc/s1600/DSC_3725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://3.bp.blogspot.com/-bh96bMlg-pA/Tyyo1DJtAmI/AAAAAAAAJ_Y/VXj6hcvLfsc/s400/DSC_3725.JPG" width="265" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These stools are one of the first things I see when I walk in the door. They are bar stools from HAC, or Hollywood Athletic Club, where I spent one evening a week swing dancing with the Moth back in the single days. Mom and I spied these years ago standing on Sunset, broken down and bitter outside the defunked <a href="http://www.yelp.com/biz/the-den-of-antiquity-los-angeles">Den of Antiquity</a>. At the time, I thought, "I <i>know</i> Sue would appreciate these". Mom and I snapped them up; D and I later spent a small fortune to refurbish. Never regretted a penny. They are the center of our home. No lie.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-k6q4DdT27f0/Tyyol_O1lkI/AAAAAAAAJ-o/Kg5zt3JRS3A/s1600/DSC_3712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-k6q4DdT27f0/Tyyol_O1lkI/AAAAAAAAJ-o/Kg5zt3JRS3A/s400/DSC_3712.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On a joyful night guitar playing ensues, while dog mania accompanies on the paw-striking-floor (an under appreciated percussionary instrument).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-exbZgnMffCI/TyyooS6F2DI/AAAAAAAAJ-w/u-OuRHWnNg4/s1600/DSC_3715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-exbZgnMffCI/TyyooS6F2DI/AAAAAAAAJ-w/u-OuRHWnNg4/s320/DSC_3715.JPG" width="212" /></a></div><br />
When I take pictures like this I often remember something I said to a friend of a friend during the bravado of a foolish youth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BFMQAU8pHJA/TyyoqzVDGWI/AAAAAAAAJ-4/yj3U7PmSpdE/s1600/DSC_3717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-BFMQAU8pHJA/TyyoqzVDGWI/AAAAAAAAJ-4/yj3U7PmSpdE/s400/DSC_3717.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">She was in the middle of a challenging photo journalism course at a London college and I was in the middle of vagabonding it around the world to avoid growing up in any way, shape or form. She lamented the fact her peers had the funds to travel abroad to take meaningful and striking photojournalistic shots in India, Dubai, South America...while her funds kept her firmly planted in the UK in un-newsworthy ground.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-e_Atji_Sg2Q/TyyovgMWfOI/AAAAAAAAJ_I/qI3pu9TGaaw/s1600/DSC_3720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-e_Atji_Sg2Q/TyyovgMWfOI/AAAAAAAAJ_I/qI3pu9TGaaw/s320/DSC_3720.JPG" width="212" /></a></div><br />
In the way only immature youth can, I surely informed her some of the most worthy shots are right in front of you, if you look deeply enough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-R9URHBh5WZ0/Tyyox36qlYI/AAAAAAAAJ_Q/_odtI4aVUlc/s1600/DSC_3722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-R9URHBh5WZ0/Tyyox36qlYI/AAAAAAAAJ_Q/_odtI4aVUlc/s320/DSC_3722.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Not that I don't stand by my previous assessment. I do. I believe new happens all the time, in small and otherwise unnoticed events around us, we need to remain eyes wide open. However, many vagabond and somewhat iconoclastic years behind me... here I am. Happily snapping endless un-newsworthy shots of my dog, my husband's guitars and my Echo Park shack. There's nothing newsworthy here. Just a little joy on a Friday night. Waiting for someone to deliver dinner.</div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com2tag:blogger.com,1999:blog-830444700214945787.post-54796800932234970322012-02-03T05:00:00.000-08:002012-02-03T06:32:50.592-08:00Jarlsberg: a Cheese, a Dip, an Ingredient and a Giveaway<a href="http://www.jarlsbergusa.com/"><span style="font-family: inherit;">Jarlsberg</span></a><span style="font-family: inherit;"><br />
</span><span style="font-family: inherit;">From the Jarlsberg website:</span><br />
<span style="font-family: inherit;"><div style="text-align: center;"></div></span><div style="text-align: center;"><span style="background-color: white; color: #1b2725; line-height: 16px;"><span style="font-family: inherit;">A mild, semi-soft, part skim cheese made from cow’s milk. Jarlsberg has a buttery, rich texture with a mild, nutty flavor characterized by large round holes. It is an all-purpose cheese, good for both cooking and for eating as a snack. Choose from Jarlsberg regular or Jarlsberg Lite, available in slices, wedges, and random weight pieces. Jarlsberg is the #1 selling specialty cheese in the USA.</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"></div><span style="background-color: white; color: #1b2725; line-height: 16px;"><span style="font-family: inherit;"><div style="text-align: left;">When I think of Jarlsberg, I think of one of the few foodie moments in my favorite guilty pleasure film, <a href="http://www.imdb.com/title/tt0458352/">The Devil Wears Prada</a>. Mid-movie, after Andy turns down the beautiful, fatty and carblicious grilled cheese Nate has made, Nate says, "Give that to me, there's like ten dollars worth of Jarlsberg in there". I would never turn down a sandwich made by Adrien Grenier. If it were made of Jarlsberg, I might eat it off his stomach</div></span><div style="text-align: left;"></div></span><div style="text-align: left;"><span style="background-color: white; color: #1b2725; line-height: 16px;"><span style="font-family: inherit;">This month, Jarlsberg is running a promotion asking food bloggers all over to post a recipe using Jarlsberg dip...myself included. The Super Bowl has inspired me to make finger food easily shared but healthfully made. Oven roasted sweet potatoes (crispy goodness) and a Jarslberg Dip based sauce with a kick!</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-Qj1zxMS_dwY/TyqyrsCDhJI/AAAAAAAAJ-g/KP4ga-Bpc_8/s1600/Norseland_CheeseDipCups_Dangler_00000_v16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Qj1zxMS_dwY/TyqyrsCDhJI/AAAAAAAAJ-g/KP4ga-Bpc_8/s320/Norseland_CheeseDipCups_Dangler_00000_v16.jpg" width="291" /></span></a></div><div style="text-align: center;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: left;"><span style="font-family: inherit;">Jarslberg Dip combines Jarlsberg, mayo and sweet red onion...and you should be able to procure Jarlsberg Dip premade (<i>just in time for the Superbowl</i>) at Gelsons, Von's, Ralph's, Safeway and Lucky's, to name a few spots. It would be great in one of many recipes, but also just used alone for munching on crackers, a dip for crudite, spread on grilled french bread or ciabatta.</span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;"><br />
</span></span><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;"><i>Jarlsberg Smoked Paprika Dip</i></span></span></div><div style="text-align: left;"><span style="color: #1b2725; line-height: 16px;"><span style="font-family: inherit;">4 ounces Jarlsberg Dip</span></span></div><div style="text-align: left;"><span style="color: #1b2725; line-height: 16px;"><span style="font-family: inherit;">1 ounce plain Greek yogurt</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">2 tsp smoked paprika</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">1 tsp sriracha</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">Combine ingredients, cover and chill.</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;"><br />
</span></span><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;"><i>Oven Roasted Sweet Potato Fries</i></span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">1.5 pounds sweet potatoes, peeled and cut into .5 inch wedges</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">.25 cup olive oil</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">.5 tsp kosher salt</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">.5 tsp Italian seasoning or other herbs (I also love these fries with rosemary or even cilantro)</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;"><br />
</span></span><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">Preheat oven to 425F. Line baking sheet with aluminum foil and cooking spray. Toss strips in bowl with oil, herbs and salt. Spread strips in one layer on baking sheet, not touching. Bake for 30 minutes, turning every 10 minutes for even browning. Serve warm with cool dip.</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;"><br />
</span></span><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">The giveaway:</span></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: inherit;"><span style="line-height: 16px;">Tailgate tote stocked with the following:</span></span></div><ul><li><div style="text-align: left;"><span style="color: #1b2725;"><span style="line-height: 16px;">Jarlsberg Lite Cheese</span></span></div></li>
<li><span style="color: #1b2725;"><span style="line-height: 16px;">Jarlsberg Cheese Dip</span></span></li>
<li><span style="color: #1b2725;"><span style="line-height: 16px;">Snofrisk (Norwegian style cream cheese)</span></span></li>
<li><span style="color: #1b2725;"><span style="line-height: 16px;">Crisp breads</span></span></li>
<li><span style="color: #1b2725;"><span style="line-height: 16px;">Honey cremes</span></span></li>
<li><span style="color: #1b2725;"><span style="line-height: 16px;">Honey vinegar</span></span></li>
</ul><div><span style="color: #1b2725;"><span style="line-height: 16px;">To enter giveaway, click through to 28 Ways to Leap Into Jarlsberg Dip icon below.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #1b2725;"><span style="line-height: 16px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="http://kitchen-play.com/29-ways-to-leap-into-jarlsberg-dip"><img border="0" src="http://1.bp.blogspot.com/-MhkeeHG3-io/TyqyonX5hpI/AAAAAAAAJ-Y/opRfS-sYiUE/s1600/button_jarlsbergdip.png" /></a></span></div><div style="text-align: left;"><span style="color: #1b2725; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><span style="line-height: 16px;"><br />
</span></span><br />
<span style="color: #1b2725; font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><span style="line-height: 16px;">The entirety of this post was monetarily sponsored by Jarlsberg, my time, my groceries and my belly!</span></span></div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com2tag:blogger.com,1999:blog-830444700214945787.post-6525708122298180622012-02-01T07:45:00.000-08:002012-02-01T07:45:20.767-08:00Three Tastes: Ludobites 8.0<div style="text-align: left;"><a href="http://www.ludolefebvre.com/ludobites">Ludobites 8.0</a></div><div style="text-align: left;"><a href="http://www.lemonmoon.com/">Lemon Moon</a></div><div style="text-align: left;">12200 West Olympic (at Bundy)</div><div style="text-align: left;">Los Angeles, CA </div><div style="text-align: left;">310.442.9191</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6801521479/" title="IMG_2267 by foodshethought, on Flickr"><img alt="IMG_2267" height="500" src="http://farm8.staticflickr.com/7020/6801521479_03cbe99f69.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Despite not having won the reservation lottery (<b>love</b> this concept) that secured patrons a table in the current Ludobites iteration, I got under Ludo's wife's skin enough times on Twitter for her to offer us a table when one came available. I am extremely grateful. Going to each issue of Ludobites is like decorating your food experiences with a unique jewel. For those who don's know, Ludobites is a small plates pop-up concept. <a href="http://foodshethought.blogspot.com/2009/07/mouth-heaven-at-ludobites-at-breadbar.html">Every time</a> I <a href="http://foodshethought.blogspot.com/2009/12/birthday-dinner-at-ludobites.html">have been</a>, Ludo<a href="http://foodshethought.blogspot.com/2010/04/ludobites-401.html"> has toyed </a>with <a href="http://foodshethought.blogspot.com/2010/09/ludobites-50-delicious-textural-tom.html">flavors, ethnic perspectives</a>, classic technique, and composition to create new dishes to wow diners. No two times are ever alike; I still hear bloggers reminisce over the infamous <a href="http://foodshethought.blogspot.com/2009/08/things-to-love-at-ludobites.html">Foie Crocque Monsieur</a>.</div><div style="text-align: left;"><br />
</div><div style="text-align: -webkit-auto;">I admit, Ludobites has changed since I started going in 2009. Mostly the crowd has changed: the size and who is there. Back in the Breadbar days, I couldn't drop in without running into bloggers I know such as <a href="http://www.kevineats.com/2012/01/ludobites-80-at-lemon-moon-los-angeles.html">Kevineats</a>, <a href="http://gastronomnom.com/2010/04/09/ludobites-4-0-at-gram-papas/">Gastronomnom </a>(where the <i>eff is</i> his blog anyway), the <a href="http://gastronomyblog.com/2010/04/08/ludo-bites-at-gram-papas-los-angeles-downtown/">Gastronomer</a>, and so on. This issue finds @chefludo in a larger space, seemingly better set up to run a restaurant (although I understand the kitchen is tiny) inhabiting Lemon Moon in the first floor of the Westside Media Center where the permanent restaurant clears out bright and early for Ludo's prep team. Every table on the considerably larger floor is filled except a two top and two spots at the communal dining table before we arrive. and before we leave there are 10 people waiting for us to do so. Ludo's show <a href="http://www.imdb.com/title/tt1860812/">Ludobites America</a> has not hurt his popularity, nor have his well edited and extremely entertaining visits to <a href="http://www.bravotv.com/top-chef-masters/bio/ludo-lefebvre">Top Chef Masters</a>. Everyone wants a bite of Ludo.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">My three favorite bites of the night.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6801522271/" title="IMG_2270 by foodshethought, on Flickr"><img alt="IMG_2270" height="300" src="http://farm8.staticflickr.com/7142/6801522271_5bcfdf30cb.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Chicken Tandoori Crackling. This was far and away D's favorite., it appealed to his Jewish culinary background. He will always eat <span style="background-color: white; line-height: 19px; text-align: -webkit-auto;"><span style="font-family: inherit;">pâté</span><i style="font-family: sans-serif; font-size: 13px;"> </i></span>because it reminds him of Mom's chopped liver. This is elevated chopped liver however, sea salted and scooped gently onto fried chicken skin. Four orders of this, people. Ludo swung by our table before we left wondering why we weren't ordering dessert. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">FOUR ORDERS, that's WHY!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6801521141/" title="IMG_2269 by foodshethought, on Flickr"><img alt="IMG_2269" height="300" src="http://farm8.staticflickr.com/7159/6801521141_f646244c5b.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Uni Creme Brulee. I hesitated to order this...it sounds exotic and fun but almost gratuitously over the top. Like a foie gras crocque monsieur with cherry jam on squid ink bread, you ask? Yes, kind of like that.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6801522025/" title="IMG_2271 by foodshethought, on Flickr"><img alt="IMG_2271" height="300" src="http://farm8.staticflickr.com/7026/6801522025_a9bdafd99d.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The. Perfect. Bite. Uni creme, bruleed sugar, and salmon roe. This wowed. I would have licked the ramekin had we not been seated so visibly by the front door. Savory, sweet, salty and that uni taste of the sea in the best way possible.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Pics courtesy of iPhone and Finger Focus app...and at the table they looked way better than they look on my monitor this morning. Eh-bien, tant pis.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6801521771/" title="IMG_2273 by foodshethought, on Flickr"><img alt="IMG_2273" height="300" src="http://farm8.staticflickr.com/7164/6801521771_8e9dce572b.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Veal. I was excited to try this because it was debuting for the first time on the menu. The flavor profiles are huge with the rich meat covered in a dried black olive tapenade. Olives imparted a slightly bitter flavor not dissimilar from a little char on the meat, but the meat was cooked perfectly medium/medium rare without a trace of char. It reminded me ever so slightly of steak au poivre in a really good French (not steak) restaurant...</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">There were more bites. We tried lots of things on the fun and reasonably priced menu. But these were my top three. Thank you Ludo, for your creativity. And thank you Krissy, for being the <i>best</i> hostess. </div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com4tag:blogger.com,1999:blog-830444700214945787.post-91011853249775300222012-01-29T07:48:00.000-08:002012-01-29T07:49:30.465-08:00Bäco Mercat<div style="text-align: left;"><a href="http://bacomercat.com/">Bäco Mercat</a></div><div style="text-align: left;">408 S Main Street</div><div style="text-align: left;">Los Angeles, CA 90013</div><div style="text-align: left;">213.687.8808</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I feel like I have been stalking chef Josef Centeno for years. A huge fan of <a href="http://www.domainerestaurants.com/press/LATimesTheReviewMesonG.html">Meson G</a> (although I seem to be a fan of every restaurant in that Melrose Avenue space including long gone<a href="http://chowhound.chow.com/topics/49061"> Alex</a> and current <a href="http://www.hatfieldsrestaurant.com/">Hatfield's</a>), experienced the flash in the pan that was Lot 1 right by my house, really like the food at wildly popular Lazy Ox, and now Bäco <a href="http://en.wikipedia.org/wiki/Mercat_cross">Mercat</a> is my new most favorite place.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6782384787/" title="IMG_2221 by foodshethought, on Flickr"><img alt="IMG_2221" height="300" src="http://farm8.staticflickr.com/7169/6782384787_fa1e6a054e.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">A couple weeks back we spent an evening at Bäco (as it's called by the hostess answering the phone) with friends and loved it so much we experienced cravings for the food immediately. We returned this weekend to have a pre-Wilco show meal. Just as good the second time around, maybe better.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6782385407/" title="IMG_2225 by foodshethought, on Flickr"><img alt="IMG_2225" height="300" src="http://farm8.staticflickr.com/7170/6782385407_0e1f212e86.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The bar guys. The bar guy on the right on the photo has an excellent bartending pedigree, we know him from his days at <a href="http://www.gracerestaurant.com/">Grace</a> (is Grace defunked, is it not defunked) and <a href="http://mozza./">Mozza.</a> He makes a great drink and gives all around excellent service. You can't see his face in the shot, but he sports some excellent facial hair.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6782385089/" title="IMG_2222 by foodshethought, on Flickr"><img alt="IMG_2222" height="500" src="http://farm8.staticflickr.com/7150/6782385089_2e4c815793.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This weekend's visit to Bäco saw a change in policy regarding adult beverages. Please see above vodka martini. During the first visit, we were told we could only order cocktails from the cocktail menu. The bar policy (despite having a full bar) was to make market driven cocktails designed to compliment the food. The end. This week we were made twin martinis no questions asked, no explanations needed. They may have had to stray from their initial vision, but this is a big win in the name of customer service in my opinion.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6782383841/" title="IMG_2224 by foodshethought, on Flickr"><img alt="IMG_2224" height="300" src="http://farm8.staticflickr.com/7024/6782383841_397c364f46.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I love okra. My grandmother used to grow her own okra, pick it from the garden, coat it in cornmeal, fry and serve. No okra will ever be better than the okra I had at Grandma's. But this is close. Blistered okra cooked on the grill and served just barely coated in a beautiful red sauce. I <i>inhaled</i> this both visits.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6782384459/" title="IMG_2226 by foodshethought, on Flickr"><img alt="IMG_2226" height="300" src="http://farm8.staticflickr.com/7156/6782384459_2180cf1e3e.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I blame it on the shrimp. This crispy shrimp is one of the reasons I am such a picky bitch. Anytime we visit a small plates focused menu, D jumps in before I get a chance to read the menu and immediately orders whatever catches his eye. By the time there are 10 small plates ordered, we're too far in for me to add my .02. THIS visit I specified, he wasn't allowed to order until <i>I</i> was ready. And I wanted <i>my own</i> food. I wanted this shrimp and I did<i> not</i> want to share. Crispy shrimp with the heads on, lots of lime wedges and a smoked paprika aoili. If I could, I would eat this for breakfast right now. I squeezed lime all over each shrimp to soften whatever the shrimp is coated in (it's very crispy, needs a little softening, especially the head bits). Next I dip in just a tiny bit of the aoili. So good. Soooooooo good.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6782383981/" title="IMG_2227 by foodshethought, on Flickr"><img alt="IMG_2227" height="500" src="http://farm8.staticflickr.com/7035/6782383981_f61d017890.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Mussels in light creamy broth, grilled bread. Mussel perfection.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6782384131/" title="IMG_2228 by foodshethought, on Flickr"><img alt="IMG_2228" height="300" src="http://farm8.staticflickr.com/7035/6782384131_56e9522e35.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">My favorite flatbread in all of Los Angeles. What j'adore about this flatbread is all the beautiful fresh herbs on top. We ordered this both visits. This is simply "the tomato & cheese", with smoked tomato, jalapeno and basil. But on top after cooking they throw generous branches of dill and cilantro. Just heavenly.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">It's close, it's priced reasonably and the food is that perfect mixture of rustic and refined. I wonder if we can go tonight.<br />
<br />
Images in this post brought to you by the iPhone and <a href="http://appadvice.com/appnn/2011/11/quickadvice-fingerfocus">Finger Focus</a>. My Nikon may never leave the house again.</div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com2tag:blogger.com,1999:blog-830444700214945787.post-19167838327697022462012-01-27T10:18:00.000-08:002012-01-27T10:18:54.223-08:00Eggs en Cocotte in My PajamasPlanning on working from home today, I lay in bed at the late hour of 6:15 trolling the Internet on my phone. I look at food blogs, read about this and that, engage in the wonderful directionless treasure hunt that is web surfing. Today I came across a post about <a href="http://www.eggslut.com/">Egg Slut</a> on <a href="http://blogs.laweekly.com/squidink/2012/01/eggslut_coddled_egg_in_a_jar.php">Squid Ink</a>, LA Weekly's food blog. <i>Coddled eggs in a baby food jar with potato, butter and cream?</i> OMG, I leapt from the bed, threw on some sweats, put a leash on the dog and headed immediately west toward the Egg Slut truck <a href="http://maps.google.com/maps?q=Location%20Varies+Los%20Angeles+CA+90013+">on Fairfax </a>to be there waiting for one when they opened.<br />
<div><br />
</div><div>Lies. After laying in bed for another thirty minutes pondering the ceiling, I shuffled my pajama clad body into the kitchen and investigated the refrigerator. Potato? Check. Eggs? Duh. Cream? Lactaid. Cheese? Is this a question? Etc. I ambled over the my desktop, <a href="http://www.williams-sonoma.com/recipe/eggs-en-cocotte.html">reviewed the chemistry</a> of <a href="http://www.foodandwine.com/recipes/eggs-cocotte-with-mushrooms-and-parsley-puree">eggs en cocotte</a> by checking out a <a href="http://www.thekitchn.com/soft-and-pretty-eggs-en-cocott-97493">few blogs</a>, then headed back into the kitchen to see what I could throw together. I sure af was not going to the store.</div><div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771743191/" title="eggs en cocotte by foodshethought, on Flickr"><img alt="eggs en cocotte" height="500" src="http://farm8.staticflickr.com/7146/6771743191_c857e7008f.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I boiled one medium red potato, then pureed with a little goat's milk butter, leaving the skin on. Saute half an onion until translucent, add herbs. We had cilantro on hand, I used about a child's handful.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771744369/" title="eggs en cocotte1 by foodshethought, on Flickr"><img alt="eggs en cocotte1" height="500" src="http://farm8.staticflickr.com/7003/6771744369_a62f04f49b.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I deglazed the onion/cilantro pan with maybe a cup of Lactaid (<i>someone</i> in the house has lactose issues) and continued to cook until reduced about a third. Grate a cup or so of cheese (I used Parmesan, but was tempted by the pepper jack). Puree herb and onion mix, adding a few tablespoons of chicken broth to keep mixture from sticking to the side of the food processor. Butter or non-stick spray two large or four small ramekins. I used my two giant ramekins because I am piggy when it comes to eggs. Pour the herb puree into the bottom of your ramekins.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771708645/" title="DSC_3689 by foodshethought, on Flickr"><img alt="DSC_3689" height="300" src="http://farm8.staticflickr.com/7013/6771708645_386107837a.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Split the potato puree between your ramekins, place in gently. The entire contents will naturally mix a little but you want some layering action.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771709631/" title="DSC_3690 by foodshethought, on Flickr"><img alt="DSC_3690" height="265" src="http://farm8.staticflickr.com/7034/6771709631_a335512c69.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Sprinkle cheese over the potatoes, don't go nuts. You are going to need to top the entire mess with cheese before it goes into the oven, reserve some of said cheese to do so.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771710577/" title="DSC_3691 by foodshethought, on Flickr"><img alt="DSC_3691" height="265" src="http://farm8.staticflickr.com/7149/6771710577_cdb95b0afa.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Gently crack two eggs over cheese in large ramekins. If you use small ramekins, one egg per cup. If I had been <strike>less piggy</strike> more thoughtful, I would have also thrown together a fruit salad from the cara cara oranges and pears we have on hand and made two small ramekins instead of two large and no fruit salad. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Don't forget to feed the dog.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771711587/" title="DSC_3692 by foodshethought, on Flickr"><img alt="DSC_3692" height="265" src="http://farm8.staticflickr.com/7153/6771711587_a6d39fab8a.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Split the milk/cream/dairy reduction between ramekins. It should mostly cover the eggs. See the pretty cilantro puree seeping up to the top around the edges? Top with cheese.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771712403/" title="DSC_3693 by foodshethought, on Flickr"><img alt="DSC_3693" height="265" src="http://farm8.staticflickr.com/7014/6771712403_92fcff95ac.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">There are several ways to cook eggs en cocotte. I used a bain-marie in the oven. To make one, I boiled a kettle full of water then filling the broiler pan halfway immediately before adding ramekins. Oven should be at 350F. In the end, I was running out of time as D yelled at me from the his weight lifting/Internet surfing/man sanctuary that he needed to eat within 10 minutes, so I turned the oven up to 400F for the last 7 minutes. I think total cooking time was about 20 minutes, maybe? I measured by the firmness of the yolks. You can decide how firm you like your yolks. Bear in mind, this is a creamy dish anyway. You might enjoy your eggs a little firmer than normal because of all the saucy things going on alongside them.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6771713397/" title="DSC_3697 by foodshethought, on Flickr"><img alt="DSC_3697" height="265" src="http://farm8.staticflickr.com/7006/6771713397_6ce75c3687.jpg" width="400" /></a></div><br />
</div><div>Serve the dish with toast or something for dipping. Essentially, I took something very sinful and made it a little healthier. It was still delicious, D was really amazed (after having looked slightly annoyed at all the dairy going into the dish, 11 years married and cooking for him, he still doesn't trust that I know what he likes to eat, ffs).<br />
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I am now full as a tick, still in my pajamas, and planning to have a really good workout later. Much later.</div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com4tag:blogger.com,1999:blog-830444700214945787.post-32761792288927598562012-01-24T18:14:00.000-08:002012-01-24T18:14:12.114-08:00In Defense of the BarI <i>love</i> a bar. Pretty much any bar will do. A wine bar, hotel bar, neighborhood dives, a subterranean bar with the hipsters sporting unfortunate hair, <a href="http://blogs.ocweekly.com/stickaforkinit/2012/01/how_to_order_a_drink_in_a_craft_cocktail_bar.php">a craft bar</a>, an airport bar, the bar at a steakhouse sitting on a tall stool with a leather seat and a martini, casino bars, strip club bars, the bar down the hill from my house with mariachi music and flaming margaritas; even a suburban bar at a suburban restaurant where the singles mingle and the sweet and sour flows. I enjoy sitting at a bar.<br />
<br />
As 2012 really starts to get under way, I am finding my thoughts in defense of the bar. I write in defense of the old school bar, the bar with everyone in mind where the bartender handles a crowd with silent or loud lightning fast panache, making drinks with the speed of a gun slinger at high noon.<br />
<br />
Historically, my favorite bars, let me tell them to you. The Post in downtown Sacramento, way back in the eighties when I first turned 21, along with the Brass Rail across the street from the capitol building where I chronologically turned 21. Add the<a href="http://www.yelp.com/biz/round-corner-tavern-sacramento"> Round Corner Tavern </a>with its pool table to the Sacto list. <a href="http://www.yelp.com/biz/pilsner-inn-san-francisco#query:pinball%20machine%20bar">The Pilsner Inn</a> at Church and Market in San Francisco was a favorite when I lived there, and before the remodel <a href="http://www.yelp.com/biz/owl-tree-san-francisco-2">The Owl Tree</a> up the hill at Post and Taylor. I also lived for the times my roommate and I would swing by the <a href="http://www.yelp.com/biz/redwood-room-san-francisco">Redwood Room</a> at the Four Seasons Clift in the early nineties before it became a Morgan's property. After moving to LA, I fell in love with Max's on Fairfax (now <a href="http://www.yelp.com/biz/the-dime-los-angeles">The Dime</a>) right around the corner from my house and I used to love to drink vodka gimlets at <a href="http://www.yelp.com/biz/jones-bar-west-hollywood">Jones</a> on Santa Monica. I spent eight years sitting on my ass at the east end of the long bar at Three Clubs where I met my husband in a dark dank corner. Nowadays, I find myself eating and drinking at the <a href="http://www.yelp.com/biz/el-compadre-los-angeles">Mexican bar</a> down the hill from my house, popping into the<a href="http://librarybarla.com/"> Library Bar</a> now and again and once a month or so dropping in at <a href="http://www.yelp.com/biz/4100-bar-los-angeles">4100</a> for old time's sake. All these spots hold a special place in my heart. A place you can sidle up to the bar, utter a friendly or subdued how-dee-do, and wet your whistle with something pretty standard to leave the day behind or celebrate or just about whatever.<br />
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These bars are all what I think of as an old school bar. Not really old school in the old school that was the school when my parents were young and free. Old school in the sense that I am usually anywhere from ten to twenty years older than most bartenders in today's new school bars and I think of old school as being the school to which I had grown accustomed prior to the new school being new.<br />
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All of this isn't to say by any means that I <i>don't</i> like the new generation of bars that have overtaken our drinking habits on both coasts, I do like them very much (yes, NYC, we <i>know</i> you had them first). I love all bars. I really like a bar.<br />
<br />
But you know the type of new bar I mean. If you don't know, you need to drink out of the house more often. A craft bar is a bar where the provenance of every label is not only known but a point of pride. Cocktails are made with artistry using herbs, local and seasonal produce, agave nectar and berries muddled together with unlikely combinations of spirits creating heretofore unknown yet delightful flavor combinations. However. I take issue with this new generation of craft bars on a few points. (And yes, I know if you are from the East coast you have known about these bars <i>forever</i>, like that band no one else knows about yet). My issues are as follows:<br />
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I don't always want a dispatch on the glories of <a href="http://www.kingcocktail.com/Falenm-release.htm">Velvet Falernum</a>, an essay about our heralded return to <a href="http://www.shoppersvineyard.com/store/pc/BOLS-GENEVER-GIN-1p14397.htm?utm_source=Vinquire&utm_medium=WineFeed&utm_content=Bols+Genever+Gin&utm_campaign=base&v_traceback=c0123_2220_f0124_0337">Genever</a>, a monologue about how vodka drinkers only use vodka to get drunk (and?) and miss so much in the way of flavor profiles by ignoring the rest of the bar, a veritable <i>dissertation</i> about the shape and henceforth melting properties of ice based on total surface area of aforementioned cube. And I certainly never want to hear from another bartender that if the owner knew they were changing the recipe of my drink slightly to suit my taste buds there's a chance s/he would get shit canned. No lie, this happened a few months back.<br />
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I theorize my taste for certain cocktails evolved as a rejection of what was popular in my youth. I was drunk for the first time ever on a stomach heaving combination of cheap champagne and gin, something readily available in someone's parents' liquor cabinet. The flavor of gin henceforth holds no appeal. Coming of age in the eighties meant being subject to a decade specific style of cocktails including Sex on the Beach, B-52s, sweet and sour based margaritas and daiquiris (heresy), Long Island Iced Tea, the Fuzzy Navel and so on. I have been drinking vodka and soda since I can remember.<br />
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Given the right bartender and a collaborative environment, a leopard can change its spots. A few well constructed drinks around town that I love include the Old Cuban at <a href="http://theassociation-la.com/events/">The Association</a>, The Chanel at <a href="http://www.patternbar.com/The_Goods.html">Pattern Bar</a> near FIDM, pretty much anything made by <a href="http://www.yelp.com/biz/library-bar-at-hollywood-roosevelt-hotel-hollywood">Matt Biancaniello at the Roosevelt</a> in Hollywood, and recently a custom made multi-citrus vodka gimlet at <a href="http://www.hatfieldsrestaurant.com/">Hatfields</a>. And the daiquiris at <a href="http://www.ladescargala.com/">La Descarga</a>? All the daiquiris.<br />
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I love a bar, and even in a new school bar am excited to see the drink list and experiment with your pet ingredient. However, reserve the lecture and the subtle eye rolling if I order something pedestrian. The only thing I don't like about a bar is not being able to wait to leave.Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com5tag:blogger.com,1999:blog-830444700214945787.post-19512587332640934582012-01-16T11:36:00.000-08:002012-01-16T11:43:18.871-08:00Martinis Around Town: Barbarella, ink., Baco MercatAs I looked through recent iPhone snaps last night, I realized I have a nice overview of my eats and drinks of the last few weeks but nothing really in depth. I also realized I have been drinking a lot of martinis. Ummm....since my favorite martini is basically vodka with more vodka and an olive snorkeling around at the bottom, I have consequently been drinking a lot of the hard stuff. Maybe my liver would appreciate a wine diet for awhile. At any rate.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6709601053/" title="IMG_2080 by foodshethought, on Flickr"><img alt="IMG_2080" height="400" src="http://farm8.staticflickr.com/7023/6709601053_deae3f7fce.jpg" width="278" /></a></div><br />
Of the three recorded, we start with <a href="http://www.thebungalowclub.com/barbarella/">Barbarella</a>. Barbarella is a nice establishment, the bartending style not incredibly modern. An approach, I'll be honest, I don't have any lack of appreciation for. This particular Ketel One martini was ice cold with ice chips from the small cubes and the shaking motion floating on top. I like the little chips, even if they do water down my vodka a bit. Note the run-of-the-mill pimiento olives, two please.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6709601901/" title="IMG_2090 by foodshethought, on Flickr"><img alt="IMG_2090" height="400" src="http://farm8.staticflickr.com/7149/6709601901_e15df7881d.jpg" width="266" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Next up, martini<a href="http://mvink.com/"> ink.</a> style. Coupe glass strutting the mixology approach to bartending. I love a coupe, the way it sits non-precariously in your hand. <a href="http://foodshethought.blogspot.com/2010/12/christmas-dinner-2010.html">My mom has these gorgeous cut crystal coupes</a> she inherited from Auntie Marge (iirc), they are quite a bit larger than this and I love a martini in one of those. I admit it's partially the size. The coupes at ink. are more modest size-wise. Three olives, rested crosswise on a wooden toothpick, no ice chips at all. They use a rather massive cube that prevents chipping during shaking. The vodka in this was an obscure potato vodka from eastern Europe and it was delicious. My favorite martini of the three.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6709602789/" title="IMG_2158 by foodshethought, on Flickr"><img alt="IMG_2158" height="400" src="http://farm8.staticflickr.com/7012/6709602789_5716fd91c3.jpg" width="300" /></a></div><br />
Jerry rigging it. <a href="http://bacomercat.com/">Baco Mercat </a><i>doesn't make</i> martinis. I have a mouthful to say about this, but I shall self edit because their food was phenomenal, truly. They deserve every dollar of success because their service was even better than the food. Baco Mercat is really doing it right despite their bar policy. A large vodka on one giant rock with a side of lemon minus the lemon. I enjoyed every drop.Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com2tag:blogger.com,1999:blog-830444700214945787.post-25536279835037495782012-01-10T20:13:00.000-08:002012-01-10T20:13:33.207-08:00ink.<a href="http://ink./">ink.</a><br />
8360 Melrose Ave.<br />
Los Angeles, CA 90069<br />
323-651-5866<br />
<br />
I'm not going into any laborious detail about ink., Michael Voltaggio's busy little sweet spot in West Hollywood inhabiting former Josu space. What I will say is that the food was inventive and whimsical but down to earth. Affordable, yet still felt like a treat. The service was some of the best I have had recently. I will definitely be going again and I have someone specific in mind to take with me.<br />
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<div style="text-align: center;"><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" height="240" id="vp11Cb6K" width="432"><param name="movie" value="http://static.animoto.com/swf/w.swf?w=swf/vp1&e=1326254499&f=1Cb6KqvpegAiQzfPvH608A&d=31&m=b&r=360p&volume=100&start_res=360p&i=m&options="></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed id="vp11Cb6K" src="http://static.animoto.com/swf/w.swf?w=swf/vp1&e=1326254499&f=1Cb6KqvpegAiQzfPvH608A&d=31&m=b&r=360p&volume=100&start_res=360p&i=m&options=" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="432" height="240"></embed></object></div>Make your own <a href="http://animoto.com/">slideshow with music</a> at Animoto.<br />
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Video inspired by one of my favorite fashion bloggers, L.A.'s own<a href="http://www.lovemaegan.com/"> ...love, Meagan</a>. Caveat: I did not choose <a href="http://en.wikipedia.org/wiki/Mary_Jane_(Rick_James_song)'">Maryjane</a> for the theme song, and I am not sure how it ended up in the background. I don't really enjoy the pot, it gives me massive paranoia, quite the opposite intended effect. However, we had kind of a crazy night that night, so I will just leave it as is for the fun of it. Who doesn't love Rick James?<br />
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Please see more thorough ink. reviews <a href="http://gourmetpigs.blogspot.com/2011/11/michael-voltaggios-ink.html">here</a>, <a href="http://pleasurepalate.blogspot.com/2011/10/creative-cooking-at-top-chef-winner.html">here</a> and <a href="http://www.kevineats.com/2011/09/ink-los-angeles-ca.html">here</a>. I'm just havin' fun.Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-12762010785308539742012-01-07T08:40:00.000-08:002012-01-07T08:40:03.135-08:00Ringing in the New Year in Santa Barbara<div style="text-align: center;"><div style="text-align: left;">I am a fan of the idea that the way one spends the first hours of the new year sets the tone for the rest of the year altogether. I will be pleased if 2012 echoes my first couple of days. We spent the eve with friends in Santa Barbara, and stayed through the second enjoying the city and the sunny weather. On the first, I slept in late, played tennis and ate seafood at <a href="http://www.brophybros.com/">Brophy Brothers</a> in the marina. On the second, went for a long run through the downtown shopping district, stopping often to take snaps and ogle the architecture. As a harbinger, I'll take it.</div><br />
<a href="http://www.flickr.com/photos/39938048@N02/6653409543/" title="IMG_2050 by foodshethought, on Flickr"><img alt="IMG_2050" height="400" src="http://farm8.staticflickr.com/7016/6653409543_d6785b0d93.jpg" width="300" /></a></div><div style="text-align: center;"><br />
<div style="text-align: center;">State and De La Guerra.</div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6653405097/" title="IMG_2041 by foodshethought, on Flickr"><img alt="IMG_2041" height="178" src="http://farm8.staticflickr.com/7010/6653405097_62d99ef66a.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: center;">Love the Moorish lettering spelling out street names on the corners.</div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6653407563/" title="IMG_2046 by foodshethought, on Flickr"><img alt="IMG_2046" height="320" src="http://farm8.staticflickr.com/7141/6653407563_45c10112fe.jpg" width="240" /></a></div><div style="text-align: center;"><br />
I started my run along the "red tile walking tour" published in a tourist magazine. Ultimately, it was an advertisement because it only took the walker past shops and not past city hall, <a href="http://en.wikipedia.org/wiki/Casa_de_la_Guerra">Casa de la Guerra</a>, <a href="http://en.wikipedia.org/wiki/Rafael_Gonzalez_House">Rafael Gonzalez house</a>, the Historical Museum, etc. As soon as I realized, I tossed the map and set out on my own, meandering down back and side streets off State.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6653405871/" title="IMG_2043 by foodshethought, on Flickr"><img alt="IMG_2043" height="300" src="http://farm8.staticflickr.com/7148/6653405871_d0403ee78d.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Casa de la Guerra in the perfect morning light.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6653402759/" title="IMG_2044 by foodshethought, on Flickr"><img alt="IMG_2044" height="300" src="http://farm8.staticflickr.com/7150/6653402759_8897fd0ca8.jpg" width="400" /></a></div><div style="text-align: center;"><br />
El porche.<br />
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</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6653404599/" title="IMG_2055 by foodshethought, on Flickr"><img alt="IMG_2055" height="300" src="http://farm8.staticflickr.com/7159/6653404599_5fb361f814.jpg" width="400" /></a></div><div style="text-align: center;"><br />
I love the old Greyhound signs...<br />
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</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6653403797/" title="IMG_2054 by foodshethought, on Flickr"><img alt="IMG_2054" height="300" src="http://farm8.staticflickr.com/7019/6653403797_7ddf459a4f.jpg" width="400" /></a></div><div style="text-align: center;"><br />
The exact same signs are still up at the downtown Greyhound station in Sacramento, but the station itself in Sacramento is more than a <i>bit</i> grittier.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">La dolce vita, indeed.</div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-15231100915903657752012-01-07T08:11:00.000-08:002012-01-07T08:11:01.767-08:00Happy New Year<div style="text-align: center;">Here's to a happy, productive and prosperous new year.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6653354001/" title="IMG_2020 by foodshethought, on Flickr"><img alt="IMG_2020" height="300" src="http://farm8.staticflickr.com/7029/6653354001_e20d698793.jpg" width="400" /></a></div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0tag:blogger.com,1999:blog-830444700214945787.post-41660216632963477272012-01-03T08:52:00.000-08:002012-01-03T11:50:16.225-08:00The Paso Robles ListMy two years spent working and traveling to Paso Robles on business is at an end (barring anything unforeseen, and there are always lots of things unforeseen). I feel like I have been inside nearly every restaurant and market. many tasting rooms and a couple hotels. Paso Robles is a wonderful place to visit for wine tasting, R&R, or even a drive-by on the way north or south in between the Bay Area and Southern California. My favorites, let me share them with you.<br />
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Restaurants:<br />
<a href="http://www.artisanpasorobles.com/">Artisan</a><br />
1401 Park Street<br />
Paso Robles, CA<br />
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<div style="text-align: center;"><img height="274" src="http://farm2.static.flickr.com/1087/5119473858_845f0b4673.jpg" width="400" /></div><br />
Artisan focuses on local and seasonal produce and proteins whenever possible. The atmosphere is elegant but not off-puttingly so, and the food has been beyond reproach every single visit. This is my favorite restaurant in town.<br />
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<div style="text-align: center;"><img height="213" src="http://journeypod.files.wordpress.com/2007/10/artisan_001.jpg" width="320" /></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;"><a href="http://www.ilcortileristorante.com/ICR/Home.html">Il Cortile</a></div><div style="text-align: left;">608 12th Street</div><div style="text-align: left;">Paso Robles, CA<br />
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</div><div style="text-align: left;"><br />
<div style="text-align: center;"><img height="400" src="http://farm7.static.flickr.com/6205/6154904209_cffc000295.jpg" width="299" /></div><br />
</div><div style="text-align: left;">Brought to Paso by Chef Santos MacDonal and his wife, Il Cortile offers Italian food on a par with any I have had anywhere in California. Again, a focus on local ingredients with burrata from LA County's own <a href="http://www.gioiacheeseinc.com/">Gioia</a>, and a Paso/Italian focus on the wine list. They offer upscale dining inside, al fresco on the sidewalk facing patio and a small bar that appeals to this often solo diner. They even have a regular who stops at Paso just to eat at Il Cortile and visit with the staff on his frequent trips between the Bay Area and Los Angeles. It's <i>that</i> good and they are <i>that</i> friendly.</div><div style="text-align: left;"><br />
<div style="text-align: center;"><img height="320" src="http://www.ilcortileristorante.com/ICR/Home_files/original.jpg" width="212" /></div><br />
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<a href="http://www.villacreek.com/">Villa Creek</a><br />
1114 Pine Street<br />
Paso Robles, CA<br />
Known among my colleagues for the infamous and Chowhound lauded <a href="http://chowhound.chow.com/topics/501434">taco Tuesdays</a>, I love to stop into Villa Creek the second I hit town for a glass of prosecco and a snack to reward me after the long drive. Villa Creek has terrific food and the liveliest upscale bar in town. The bar staff is always good company, the steamed clams on the bar menu my favorite dish.<br />
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The Wine:<br />
<a href="http://www.lonemadrone.com/">Lone Madrone</a><br />
2485 Highway 46 West<br />
93446<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/39938048@N02/6174284509/" title="IMG_1526 by foodshethought, on Flickr"><img alt="IMG_1526" height="400" src="http://farm7.staticflickr.com/6179/6174284509_55e071b1d1.jpg" width="299" /></a></div><br />
My ultimate favorite, they make a nebbiolo that knocks my socks off every time I taste it. Constructed by Neil Collins (also executive winemaker at the heralded Tablas Creek), the wines from this vineyard are <a href="http://www.winesandvines.com/template.cfm?section=features&content=51150">dry farmed</a> and <a href="http://www.winebusiness.com/wbm/?go=getArticle&dataId=45493">head trained</a>, and typically blends inspired by Neil's years of working with Paso wines.<br />
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<a href="http://www.justinwine.com/#">Justin</a><br />
11680 Chimney Rock Road<br />
93446<br />
Love the wines at Justin, have yet to taste one that didn't impress. My sister-in-law A got an Orphan for Christmas (a blend of whatever the vineyard happens to fancy throwing together in any given year). Last time I stopped into their tasting room, I was treated to several wines not on the menu, I felt incredibly special. It might have been the booze talking. The wine room itself is not my favorite in the region, it reminds me a lot of the more corporate feeling rooms of Napa. But there is none of the accompanying impersonal attitude. Justin is worth a visit.<br />
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<a href="http://www.turleywinecellars.com/">Turley</a><br />
2900 Vineyard Drive<br />
93465<br />
Turley makes and sells primarily zinfandel. They are delicious, but plan your tasting trip accordingly. Stop at Turley first prior to burning out your taste buds where the wines are bigger.<br />
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<a href="http://www.tobinjames.com/">Tobin James</a><br />
8950 Union Road<br />
93446<br />
I enjoy that Tobin James is literally right <i>on</i> the 46 as I head out of town after a long day (or short, depending) of work. Stopping by for something special right before hitting the long drive makes arrival home all that much sweeter. The wines at Tobin James lack some of the subtlety of other makers in the region, but they still hit right inside my sweet spot of wine preference. The syrahs, primitivos and blends tend to the jammier end, but I enjoy every taste of fruit.<br />
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Hotels:<br />
<a href="http://www.courtyardpasorobles.com/">Courtyard Marriott </a><br />
120 So. Vine Street<br />
Paso Robles, CA<br />
All Courtyards are not created equal. Things to love about this one: room service, busy downstairs bar, large heated swimming pool, pay-per-view movies in room and inclusive breakfast with omelet station every morning. The Marriott is also walking distance to downtown Paso, perfect for a morning jog around the square or an evening walk to dinner.<br />
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<a href="http://www.lq.com/lq/properties/propertyProfile.do?propId=832">La Quinta Inn & Suites</a><br />
2615 Buena Vista Drive<br />
Paso Robles, CA<br />
Located out by route 46 (and not really a safe walk into town, traffic wise), I love La Quinta nonetheless for their pet policy. No fee, no holds barred. Around the fenced parking lot (away from aforementioned traffic) is a green belt replete with oft emptied trash cans and doggy bag stations to self clean after your meandering pup. I discovered their pet friendly policy this fall and wish I would have discovered it two years ago.<br />
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Specialties:<br />
<a href="http://foodshethought.blogspot.com/2011/09/wine-tasting-paso-robles-di-raimondos.html">Di Raimondo's Italian Market</a><br />
822 13th Street<br />
Paso Robles, CA<br />
It's not <i>all</i> Italian and it's not only cheese. Get in here for cheese, a baguette and other goodies before wine tasting. Trust me.<br />
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<a href="http://www.powellsss.com/go/index.cfm/locations/california/paso-robles/">Powell's Sweet Shop</a><br />
840 11th Street<br />
Paso Robles, CA<br />
For your kid or your inner kid, Powell's will blow you away with the array of classic, nouveau and novelty sweets.<br />
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<a href="http://kennedyclubs.com/pasorobles/">Kennedy Fitness</a><br />
500 South River Road<br />
Paso Robles, CA<br />
To work off the stress of the day or front load some serious calorie burning before wine tasting your afternoon away, stop in at Kennedy for a group exercise class. Every single one I have attended is top notch including Body Pump, Spin, Yoga, Zumba (it wasn't pretty), and Sculpt. If I remember correctly, they charge $12 non-member fee per usage. Worth every penny.</div>Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.com0