Review: Celestino Ristorante & Bar (Pasadena)

Posted on January 26, 2012 by Rachael

Long time no blog my friends, but it certainly isn’t due to a lack of interest but lack of mobility due to lack of good health. I am s-l-o-w-l-y recovering and getting out and about again.
Celestino had been in my peripherals for the better part of fifteen years and now that I have sampled its fare I cannot ever imagine my life without them. I had been thinking, no, fantasizing about Celestino since J and I went there in late summer. It was an impromptu decision to go there the first time around and I did not have my camera handy. Sadness because I really wanted this review to be in 2011 for my top 2011 eats list. Oh, well! Just one more reason to go back.
As I was feeling more and more restless over these last few weeks and more confident about my not giving a fuck what people think of how I look (it is visually obvious I have been going through some rough issues) I craved Celestino more and more. Finally I caught J off his athletic diet and planted the idea in his head too. We made our way back to Celestino and had another wonderful evening. I wound up ordering the same appetizer and entree as I did the first time.

Jumbo scallops with cannelini beans and sage

Jumbo Scallops with cannellini beans and sage ($13.5)

On both occasions my scallops were cooked perfectly, no small feat for lesser chefs (myself included, sadly). However, I found that this second time around my broth was a little over seasoned, a pinch too much salt maybe. I’d still recommend this appetizer though because the scallops are the focus and I have had it taste immaculately in the past.

Pappardelle con Fagiano e Morelle ($15)

Wide Fettuccine with pheasant and Morels Mushrooms. Oh. My. Lord. I didn’t think anything could usurp Fettuccine Alfredo or a really awesome seafood spaghetti but this dish beats all. I know it isn’t the prettiest of dishes, but those supple homemade noodles married in mushroom sauce with the tenderest flakes of pheasant meat is probably the most harmonious Italian dish I’ve ever eaten in my life.

Risotto with rock shrimp & vegetables in white cream sauce & truffle oil

The risotto special of the evening. While J enjoyed this dish, it was as imaginative as it looks above – that is to say, not really much at all. We don’t remember what he had last time but we do recall he enjoyed it (and that it was also probably shrimp related).

Vanilla bean panna cotta with strawberries

This was my first panna cotta and I could not have had a more ideal first experience. Panna cotta always looked like flavorless white jello to me, but when J started talking it up and explained it was a kind of Italian custard, I grew interested. I’m glad J ordered this as our dessert – it was bursting with vanilla and the fact that it was fresh sliced strawberries rather than a nasty strawberry “sauce” immensely impressed and pleased us.

I also ordered a cocktail from the bar.

Lemon Drop with sugared rim ($9)

I’m shamed to say this was too strong for me and I could not finish it. Good to mention though because if you’re not a weakling like me you’ll be happy to know the drinks are stiff.

Celestino has ample indoor seating with private indoor and outdoor rooms for parties. A covered front outdoor dining area is where J and I sat the first time, warmed by ceiling-mounted heaters. I actually prefer this area to the main dining room. We’ve been there when it was packed and when it was quiet and both times we were received by friendly and attentive staff.

I look forward to further blogging of my affair with Celestino. If I can ever break away from ordering the pappardelle (not bloody likely).

Celestino Ristorante & Bar
141 South Lake Avenue
Pasadena, CA 91101
website

Update: I’m Still Here

Posted on January 5, 2012 by Rachael

Dear Readers,
As some of you may know, I had surgery in early November. Some of you may also know that I was re-hospitalized for a mysterious illness and kept in the hospital for 6 days with no luck at finding out the cause for the illness. What most of you do not know is that I am still sick, eight weeks after my surgery. I want to let everyone know that I am not abandoning Glass of Win but I cannot reasonably have regular updates until I am feeling closer to 100%. I’m hoping to post some of my backlogged eating adventures soon enough, but I cannot make promises at this time. Just wanted to give everyone an update.
Thanks for all of your support.
I’m hoping 2012 will be even more delicious than last year!
-Rachael

My Top 2011 Eats

Posted on December 21, 2011 by Rachael

This was a very difficult list to make. Instead of “overall” restaurants I decided to go with dish-specific eats. I omitted items from anyplace I’d already eaten at in years prior, so these were all “new” restaurants to me in 2011. Without further ado, in no particular order, I present: Rachael’s Top 2011 Eats

Beet consomme with mushroom dumplings – CAFE POLONEZ

Oxtail Osso Buco – KINGS ROW GASTROPUB

Monkfish over shrimp risotto – CAFE BIZOU

Beef Carpaccio – GUU SAKA BAR

Hanger Steak – INN OF THE SEVENTH RAY

Quattro Stagioni- ANTICA PIZZERIA OF NIAGARA FALLS

Toasted Marshmallow and Chocolate Covered Strawberries – GREG’S ICE CREAM

Sashimi Course – KIYOKAWA

Poutine – FRYSMITH TRUCK (LA Street Food Festival)

Oyster Shot – R23

Pumpkin Pie Cupcake – FOR THE LOVE OF CAKE

Shrimp Bhuna – ELECTRIC LOTUS

Portuguese Pastries – VENEZIA BAKERY

Uni – MASHIKO

Zrazy – ROXOLANA

Wow, 2011 was a great year for food. I hope to taste a lot more in 2012. What were your favorite eats in 2011?

Review: Mashiko Japanese Restaurant & Sushi Bar (Seattle)

Posted on November 30, 2011 by Rachael

I’ll take a brief moment out of this post to let you know I’m hanging in there after my surgery. I developed complications brought on by a separate issue shortly after my release, putting me back into the hospital for an additional 6 days. I’ve been slowly but surely healing. Thanks to all of my friends for providing guests posts, I really appreciate it.

Now – onto Mashiko. My friend Liz has been talking up this little West Seattle joint for a while now; it’s a favorite for her and her husband. The bar that separates Mashiko from any regular old sushi joint is the fact that owner Hajime Sato has worked very diligently to make Mashiko Seattle’s first sustainable sushi restaurant. You’re not going to find some of your favorite sushi here – either because its numbers are depleting or because fishing methods are less than humane. Fear not though – there is plenty of skillfully prepared seafood to go around.
Bonus points for a well put together website that includes basic and in-depth information as well as an up to date menu.

Liz was careful to make reservations for the sushi bar – and reservations overall are a must as this place fills up fast. Though Hajime-san was not there we were catered to by Chef Mariah, whose deft hands could rival any Japanese-born sushi master.

Art and Liz started the evening off by ordered a large drink of mu sake. It came in this adorable (pine? cedar?) box on a saucer and…that’s what you drink it out of. I had a sip; it was the most amazing sake I’ve ever tasted. I had to order my own box.

Between Art, Liz and Tori they ordered an array of sashimi and sushi rolls.

Skipjack Tuna

Temptation Island Roll albacore, tempura onions, scallions, and garlic sauce

Rainbow Roll crab, cucumber, and avocado topped with assorted fish

Dragon Roll tempura namagi and cucumber topped with avocado & dynamite sauce

Goldeneye Roll (unsure what’s in it)

Glutton that I am, I of course took any opportunity to taste whatever was offered to me. I must say, that Dragon Roll is lethally delicious. Order two or three, you won’t regret it.
Now, of course I had to go big because, well, who else was going to? With egging on from my companions, I ordered the Honkaku omakase course meal. Two hours of miniature courses until I am so full I beg for mercy. All chef’s choice, all a surprise. Here is what was given to me:

Kinki Kobujime rock fish sashmi

Notes: Light and dainty, a very refreshing way to kick off the omakase.

Kumomoto Oyster

Note: Heaven in a half shell. Oysters really do need their own food group.

Cherrystone Clam

Note: Not my favorite. In fact, I’ll never eat a raw clam again.

Geoduck

Note: I wouldn’t go out of my way for geoduck in the future, but the pink salt and masago helped.

Oregon Bay Shrimp Salad with sprouts and cherry tomatoes, ponzu & shio oil

Note: Very refreshing and light.

Sake Poached Oyster with red onions

Note: Really amazing. I have limited experience with cooked oysters but this was absolutely delicious. The onions and sprouts really gave the oyster a tender depth I wouldn’t have conceived of on my own. I’m pleased to say you can order this solo.

Poached Abalone

Note: I thought it was going to be a lot chewier than it was. Still not my favorite, but good to have tried anyway.

Albacore liver (?)

Note: I didn’t write down what part of the albacore this is, if it’s part of the albacore at all. A liver? I don’t recall, but it was pretty good.

Sake in a Box

Note: Not part of the omakase but worth showing you. Delicious.

Uni

Note: I’ve only ever had good uni, but this uni takes the cake. Silky temptress of the sea…

Hawaiian Albacore Poke Salad seaweed, sweet onions, garlic, and sesame oil

Note: This was good but I was happier to share it with Liz than eat it all myself.

Sashimi

Note: From far right to back left – Kibinago (blue sprat) with ume (least favorite), Washington coast ocean smelt, White King Salmon (favorite), Northwest albacore toro, spotted mackerel, seared black cod.

Chawanmushi steamed egg custard with mushrooms

Note: I took one bite and handed this to Liz. I couldn’t get into a hot, eggy custard dish with overly earthy fungi. Just not my thing.

Sauteed Geoduck with matsutake mushrooms

Note: Now this I like! I can eat geoduck better when sauteed. Very tasty in a bath of garlic and butter, I believe.

Tuna Tartare

Note: I was ready for one more course…and this is what Chef Mariah pulled out to finally keep my tummy still. Holy shit, I’m sorry this blurry picture does not do this piece justice. I had to share it with my friends because of the density and immense tuna-ness of it all. Amazing.

Coco-a-GoGo Bakery Nouveau brownie coated in panko & coconut, deep fried & topped with green tea ice cream

Note: I liked the green tea ice cream more than the deep fried brownie, but perhaps that is because I was up my eyeballs in food at this point. Shared by all.

Would I recommend Mashiko? Absolutely. Whether you’re a daredevil glutton like me or perfectly content for a few rolls, this is a fantastic culinary experience that I’d encourage all visitors and residents of Seattle to enjoy.

Mashiko Japanese Restaurant + Sushi Bar
4725 California SW
Seattle WA 98116
206.935.4339
website
Hours
Sunday – Thursday: 5:03pm-9:00pm
Friday & Saturday: 5:03pm-10:00pm

Save the Date: Eat My Blog Bake Sale

Posted on November 24, 2011 by Rachael

Are you ready to chow down for charity? I hope so, because the 4th annual Eat My Blog Bake Sale is gearing up to sell the best sweets and savories from many Los Angeles food bloggers. All proceeds benefit the Los Angeles foodbank.

I asked event founder Cathy of the food blog gas.tron.o.my a couple of questions about the event:

Q) What motivated you to start this event?
Cathy: I spend a large part of my day reading food blogs and drooling. The whole idea for “Eat My Blog” stemmed from that—the desire to taste everything that appears on my computer screen. The bake sale component came into play because having a charitable component is always a good idea to balance out gluttony.

Q) Out of all of the organizations, why did you chose the Los Angeles Regional Food Bank?
Cathy: We were first introduced to the LA Regional Foodbank by one of our original EMB committee members, Anjali of Delicious Coma. We’ve stuck with the Foodbank throughout the years because they are a well-oiled and far-reaching machine. Every dollar that we raise goes to purchasing $5 worth of food for the hungry in our community. Now, that’s purchasing power.

Q) Why did you decide to host Eat My Blog in Pasadena this year?
Cathy: After holding the event for three years in West Hollywood, I’ve really gotten a sense for what works and what doesn’t. The ideal location for our bake sale is in a place with tons of foot traffic and plenty of free parking. Old Pasadena fits that model to a T.

Q) What sort of goodies can we look forward to seeing at this year’s bake sale?
Cathy: You can expect to see an abundance of classic goodies like chocolate chip cookies, as well as one-of-a-kind treats like ube cupcakes with coconut frosting. In addition to local bloggers baking up a storm, we’ll be receiving baked goods from some of LA’s finest restaurants including Xoia, SQUIRL, and Fundamental LA.

WHAT: Eat My Blog Bake Sale
WHEN: Saturday, December 10th
TIME: 10:00 – 4:00pm
WHERE: Pita jungle 43 East Colorado Blvd. Pasadena, CA

Updates can be found at the Eat My Blog Bake Sale blog

I hope to see you all there!

Guest Post – Review: Umeda Little Chapel Christmas Love Hotel (Osaka)

Posted on November 22, 2011 by Rachael

My friend Maruko of Rabu Rabu Maruko is sharing her latest review of a love hotel in Japan. Thanks, Maruko! – R

If you’re going to travel in Japan, one of the things you’re likely to be worried about is the cost. Japan is super expensive, right? Well, perhaps to some people, but as a native of Southern California, I’ve actually found Japan to be cheaper than my homeland for a variety of reasons. When you actually live in Japan, you can find that many unique experiences without taxing your wallet so heavily. For the traveler, one of the best ways to save money on lodging is usually a hostel, but personally, I prefer love hotels.

Okay, okay, I know what you’re thinking. You’re thinking sleaze, slum, and all sorts of impropriety, but love hotels are not (necessarily) that. Love hotels are a cheap alternative to expensive hotels where you can pay in hourly or nightly increments. Beyond just being a place where one can sleep and take a shower, love hotels offer other amenities such as hot tubs, karaoke, video games, and even saunas. As if that wasn’t cool enough, love hotels have unique charm and sometimes outlandish decor.

To give you a taste of love hotels, I, Maruko of http://raburabumaruko.wordpress.com, will introduce you to a popular love hotel from this weekend’s travels.

Not far from Osaka Station, nestled in an area filled with anime shops, host clubs, and cabaret girls, is Umeda Little Chapel Christmas. It’s rather hard to miss what with the gaudiest looking Christmas scene making up the walls and what looks like an inebriated Santa holding his head next to the price chart. You walk inside and choose your room from a light-up panel, which is typical of love hotels. When we had arrived, there were only three rooms available, so I chose the green room.

It’s like underwater disco

The lobby as well as the hallways were covered in Christmas decorations. Fake presents, Christmas trees, elves, Santa’s, and ornaments in various places made up the decor. The wallpaper appeared to be wrapping paper as well, though I can’t be completely sure. In short, it was about the tackiest Christmas display ever, but what I have come to expect from Japan’s love hotels – especially in Osaka.

Tacky Christmas all year ’round!

Compared to other love hotels we had been to, the room was rather small. Just big enough for the king sized bed and a small love seat next to it. The typical flat screen TV, vending machine of sex toys, drink vending machine, karaoke, and game system (PlayStation 2, in this case), were in the room. There were even free costume rentals, if you’re into that sort of thing. One free costume, but any more was about 3 dollars per costume. Unfortunately, this was the first love hotel we’d been to that didn’t have a microwave, so we had to eat our food that we had brought without heating it up first.

Costumes!

Hot Tub! (Sad Keanu: not a time machine)

The bathroom was small, but had three different kinds of hair styling tools for free use and the bathtub doubled as a hot tub with massaging jets. For added fun, you could press a button to darken the bathroom and have only a blue glow coming from inside of the tub. There was also a TV screen at one end of the tub for those who wanted to watch movies (oh, did I mention the free porn on the TVs?)

Vanity

The pricing was decent – about 80 bucks for an overnight stay that included a free breakfast (which we didn’t take advantage of). 80 bucks for a private room with video games, karaoke, hot tub, and free movies of varying levels of decency? Not bad.

Would I recommend Umeda Little Chapel Christmas? Yes, I would say go there once. It’s a little smaller than what I’m used to, but Osaka is a big city and I usually stay in more rural areas that have more room. The room was clean, the staff was friendly, and it was interesting. Besides, if you’re coming to Japan just on a tourist jaunt, people expect you to come back with the crazy, and this is pretty crazy.

Would I go there again? Probably not. Although it wasn’t a bad place to go, I don’t think it is special beyond a “gotta try this place once cuz it looks so crazy!” visit. It didn’t strike me as being particularly awesome or worth returning to.

I hope you’ve enjoyed this peek into the world of love hotels. If you’re interested in learning more, please visit my blog! I review love hotels at about a post a month. Two if money is good

Guest Post: Four Recipes

Posted on November 20, 2011 by Rachael

I gave a Twitter shout out for people to send in their favorite recipes and my Tweeter pal Amemait sent not one, not two, not three but four marvelously easy recipes. Two dinners, one dessert and a fabulous anytime snack. ENJOY! -R

Amemait’s Notes: Most measurements given in Antipodean metric, I’m afraid (which means the ‘cups’ are slightly differently sized as well as the measurements being in grams). Exception is Fondue, as this recipe’s a traditional German one. Temperatures given in Celsius (so add 15 and multiply by 2 to get the Fahrenheit).

DINNER ONE: Farmhouse Fondue
Serves: 4-ish. Or 2 very hungry cold people
Prep and cooking time: depends on your stove
Difficulty scale: 2ish
Special equipment: Fondue set, Fondue forks and a cute person to snog sitting next to you

Ingredients:
1 clove Garlic
1lb Cheddar Cheese, grated
1 teaspoon dry Mustard
1tsp Nutmeg
1/4pint Milk
2tblsp Dry White Wine (+1 glass to drink while making)
Salt & pepper to taste
1/2tsp butter (optional, but useful)

Method:
Chop garlic finely (or used some of them garlic twisty thingies)
Place in fondue pan & melt gently, stirring continuously.
Slightly warm the wine & milk, add with remaining ingredients except butter.
Cook until thick & creamy, stirring all the time.
Adding 1/2tsp butter makes the pan about 100x easier to clean.
Fondue bread should be crusty, or you can use Granny Smith apples for the sharp tastiness.
Have the cute person sit on your right if you want to be allowed to snog them if you drop the food into the fondue bowl, or on your left if you want them to kiss you.

DINNER TWO: Pizza Pancakes
For the days when you wake up and a) can’t decide if you want pizza or pancakes, or b) discover that you’ve woken up and it’s time for dinner!
Serves: however much the pancake mix you’re using serves.
Prep time: Depends on your pizza toppings
Cooking time: About 5-10 minutes per pancake
Difficulty scale: 2
Special equipment: A frying pan, a see-through lid which fits over it, and something to lift the pancake off the frypan with.

Ingredients
Either your own recipe for pancakes, or some supermarket pancake mix
Whatever you personally like to put on Pizza

Method:
Pour the pancake mix into the frypan, and wait until it’s about 1/4 to 1/2-pancaked on the bottom side. Without flipping it over, add whichever sauce you use for pizza to the top of the pancake, and then
your cheeses, meats, peppers, etc.
Top it off with some more cheese (this helps it cook a little better, honest!) and place the lid over
the frypan.
Watch until the cheese is melted to your taste, then quickly turn the frypan or stove off and transfer your pizza to a largish plate.
If making for more than one person, be sure to place the plateful of pizza pancake in the oven on ‘Keep Warm’. This will keep your pizza from getting cold while you make everybody else’s.
Perhaps not a good idea to put the fried egg on if that’s your thing for Pizza.

PUDDING: Sticky date pudding
Serves: A LOT. Can go up to 8 people with leftovers for breakfast (it’s a very nice breakfast)
Prep time: About an hour the first time
Cooking time: 40-60 minutes
Difficulty scale: 2
Special equipment: Oven-proof pudding basin, baking paper to line this (makes it easier to clean)

Ingredients
250 g pitted, chopped dates (you can buy them like this in Woolies, sometimes)
1 and 1/2 cups water
1 large rounded teaspoon minced ginger or 1 level teaspoon ground ginger
1 and 1/2 teasp baking soda
90g butter
1 cup caster sugar
3 eggs
1 and 3/4 cups Self-raising flour (or use plain flour with 2 teaspoons baking powder)
1/2 teaspoon ground mixed spice or cinnamon

Caramel sauce
60 g butter
2/3 cup brown sugar
1 cup cream

Method:
Preheat oven to 180 deg
Line a large pudding basin with baking paper
Put dates, water and ginger in a saucepan, cover, bring to boil then
turn heat down and simmer for 5 mins
Remove from heat, stir in baking soda while still hot, then allow to
cool slightly – 10 minutes max
While the dates are cooling, cream the butter and sugar together, then
add eggs, mix thoroughly but do not over beat.
Mix the flour and mixed spice together in a separate bowl
Fold in 1/2 the flour into the butter & sugar mix, then fold in half
the date mixture, then repeat with the remainder.
Put it into the pudding basin, bake for about 1 hour – watch that it
doesn’t burn, maybe test with a knife after about 40 minutes.
Remove from oven, and let it sit for about 5 minutes before serving.

Caramel sauce method:
Mix all ingredients together in a saucepan, stirring over gentle heat until melted and mixed.

SNACK: Never-fail Microwave Brownie!
Serves: AS MANY AS IT LIKES
Prep time: 2–5 minutes
Cooking time: 5 minutes
Difficulty scale: 1
Special equipment: Baking tray, maybe a mixer (I whisk it by hand within the 2 minute limit), maybe a sieve to sift the flour & cocoa for easier mixing and to put the icing sugar on top)

Ingredients:
Butter: 100g
Eggs: 2 (mediumish)
Sugar: 1 cup
Cocoa: 1/4 Cup (not drinking chocolate. I speak from experience)
Flour: 1 cup
Baking powder: 1tsp
Vanilla Essence: 1tsp (not essential, but does lift this a little. If using Vanilla Extract or Flavouring, 2tsp)
Icing sugar, Chocolate Sprinkles, or Grated Chocolate on top (optional)

Method:
Soften butter (by soften I mean ‘nearly liquid). Add sugar & eggs,
cream well. Add other dry ingredients & Vanilla, mix well. I’ve taken
to doing all this in the bowl which I’ll bake it in to rescue dough.
Place mixture in microwave-proof tray (which should fit into the
microwave and be able to do 360degree turns in it; if this gets stuck
it burns). Cook on High for 5 minutes (watch to make sure the try
doesn’t get stuck).

Sift on icing sugar/grate chocolate over it/attack it with sprinkles.

Guest Post: Cool things I can do with Pencils

Posted on November 18, 2011 by Rachael

Randall C. and I have known one another since freshman year of high school. He was the first of our group of friends to become a parent and have to face the frightening reality of A Real Job and caring for another living human being. His comic, Cool things I can do with Pencils, is about his life as a single dad, friend, brother, nerd and deli clerk. Thanks for enabling me to share your art and let others laugh at with you, Randall. We laugh ’cause we care. -R

Guest Post – Review: Cupcake Luv (Seattle)

Posted on November 16, 2011 by Rachael

Squishy hugs and waffles for my friend Tori from Chicks with Crossbows for her guest post while I’m recovering from surgery. Thank you, Tori! – R

I’m a sucker for small cupcakeries. Yeah, I know they’re all over the place in every major city and between that and the hundred one cable shows about cupcakes, a lot of people are sick of them. But I’m not a huge fan of desserts, so miniature cupcakes are perfect for me. Just enough to satisfy a craving.

My roommate discovered Cupcake Luv at the Ballard Farmer’s Market in Seattle. Based out of Kent, Cupcake Luv distributes solely at Farmer’s Markets and does catering, but has no brick and mortar store. The cupcakes are organic and hand crafted with local, seasonal ingredients. They’ve not only embraced the cutesiness of cupcake culture, they’ve made it their religion, giving each flavor a name so sugary it makes their butter cream seem plain.

Kiss the Pig is a savory cupcake, meant to taste like a BLT. It contains bits of bacon, shallots, and Gouda cheese with sundried tomato cream. To its credit, it does taste like a BLT, although I didn’t really like it. My brain saw sweet and got savory and it didn’t work for me. The texture was like a corn muffin. Ben, my roommate, loved it, so it’s just a matter of personal preference.

All of the cupcakes have sickeningly sweet names, and Luvly in Pink is one of the worst offenders. However, the vanilla cake was nicely dense and not too sweet. The raspberry butter cream was fruity and light.

The Crush On You — a name which makes almost no sense — is a seasonal pumpkin cupcake with spices, topped with a ginger-infused buttercream and chocolate chips. The buttercream was too much and too sweet for me on this one, but the pumpkin cake was delicate and perfectly spiced.

The 24 Carrots was my absolute favorite, with shreds of organic carrot in the cake. It’s made with pineapple juice, which I didn’t taste but probably helps keep it moist, and the blend of spices was exquisite. The vanilla cream cheese buttercream was too rich for me, and I ended up wiping it off and just eating the cake, but I’d buy a whole 24 Carrot cake given the chance.

Would I Go Back? I probably wouldn’t try and track these cupcakes down, but I’d keep them in mind if I wanted to order a tray of cupcakes for a party.

Price: Mini cupcakes (“Luv Bites”) are $1.50-$2 each. Full sized cupcakes range from $3.25 to $5.50