Badmaash – This Party Bytes (Downtown Los Angeles)

Posted on June 4, 2013 by Rachael

Wine at Badmaash in Downtown L.A.

A couple of weeks ago, I was invited to celebrate the new digital division of Bread and Butter Public Relations, aptly named Bread and Butter Bytes. I took Steffie along, as I was staying with her in Hollywood for a couple of days of Quality Girl Time ~ mostly wedding planning stuff; narrowing in on her precise colors (fuchsia pink and sunflower yellow!) and venues. Though I was feeling a bit out of sorts, we decided to get dolled up and make the trek from Hollywood into Downtown L.A. via the subway. Badmaash, the new Indian-Gastropub hosts of the party, is just a few blocks away from the Civic Center station on the Red Line.

Badmaash, the new kid on the block, is the “badass” culmination of efforts by father-son culinary duo, Chef Pawan and Nakul Mahendro. Reflective of their Indian heritage, Badmaash brings the vibrant flavors of Indian street food met with Chef Pawan’s years of culinary prestige. Guests were asked to Tweet for their drinks, and a projector on the wall had a live Twitter feed with the hashtags #BadmaashLA and #Thispartybytes for all to see.

The very modern location was reminiscent of a Manhattan loft, very angular, hip with pops of art and color against a sparse contrast. I was unfortunately a bit under the weather, so I only had a couple of nibbles and a lot of water before heading out a bit early. It was worth the trek, though, to see familiar faces: my friendly contacts and Bread and Butter, Kasey from Kasey’s Kitchen, Fiona from Gourmet Pigs, H.C. from L.A. and O.C. Foodventures, and made a new friend in Jules of Vineal Vixen. Here are some photos of the event:

Upstairs loft

Masala Fries – really damn tasty!

I’m very sorry my stomach kept me from sampling the food and imbibing; the aromas of exotic Indian spices and fresh fare wafted throughout the eatery, tantalizing me with bites I could not have at that moment. Another day, Badmaash, another day.

Badmaash
108 West 2nd Street
Los Angeles, CA 90012
213.221.7466
http://www.badmaashla.com

Event: Food & Wine and Buick Discovery Tour

Posted on February 7, 2013 by Rachael

Buick Discovery Tour in Westlake Village

I stared blankly at the e-mail in my inbox, wondering how on earth she found me. Me, one of the rare unicorns who do not drive in Los Angeles. Yet there it was in my inbox. Buick. As in the oldest American automotive company still in production. Inviting me to the Food & Wine Buick Discovery Tour! Shriek!
I thought I was going to have to break our hearts and say no, no, I couldn’t possibly go to your event – but wait. What was that, Buick? You teamed up with Food & Wine Magazine to tour across the nation together with three top chefs who will be demoing their amazing, award winning food? Plus wine? At the Four Seasons? Well…all right. Time to zip along and give the 2013 Buick Discovery Tour a test drive!
You really twisted my arm there, Buick.

Buick’s first commercial car: The 1904 Model-B

Waterfall and Pond - Four Seasons Westlake Village

Pond & Waterfall – Four Seasons Westlake Village

The event itself took place in the far reaches of the San Fernando Valley, which I struggled to grasp why at first; upon realizing it was the Four Seasons, though, I understood perfectly. The above photo was taken in their majestic backyard.

Cheese Platter

We arrived with just enough time to register and grab a plate of appetizers: cheese, crackers, fruits and meat. The day was divvied up into three rotating, 30-minute modules for three separate groups, organized by color. My group, Team Grey, was the first to be taken out to the Buick Test Drive.

Buick Verano

Now, long time readers of Glass of Win know that your beloved hostess does not drive. I’d warrant to say most of you even know I do not, nor have I ever, possessed a driver’s license. I break out into hives and hyperventilate if I am put in the driver’s seat of a car. Any car. Hence, my lovely assistant and car enthusiast, mom. Mom and I are very close and half of our positive mother/daughter bonding during my childhood came from road trips. Being born with a chronic illness, it is all too easy to grow up with memories of ones parents exclusively associated with time spent at hospitals; thankfully, though, I have these road trip memories to balance that out.

Buick LaCrosse

Mom and I spent many hours going from central California to her little hometown in Southern California, then the big move across America had mom going warp speed down America’s great highway with her elderly mother, my older brother and my bratty 6 year old self. When it was time to say goodbye to New England, my mom refused to go without first taking a long, leisure camping road trip up and down the New England states – plus Washington D.C. for good measure. Our biggest road trip of all soon followed: three weeks trekking across the U.S.A. Just mom, a preteen me and my cat, Mr. Destiny. It was amazing and made our life living back east come full circle. We drove into Pennsylvania, and we drove out.

Mom test driving her first Buick

Between the Verano and LaCrosse, mom enjoyed the LaCrosse. She described it as being an effortlessly smooth drive, “zippy” like a sports car but still practical and a good size. She was especially smitten with all of the technology going on on the dashboard. All right, mom, I know it’s called the Buick Discovery Tour and you want to drive off into the sunset, but we have to get going to the modules in my wheelhouse!

The Olive Orchard

As we waited for the next session to empty and be set up for our group, The Olive Orchard was demoing several of their flavored olive oils. My favorite was actually the hot pepper flavored olive oil. Yum!

Demo by Raphael Lunetta - Buick Discovery Tour

Chef Raphael Lunetta of JiRaffe

Food & Wine Magazine ‘Best New Chef’ Raphael Lunetta

Our first demo was provided by chef Raphael Lunetta, owner and chef at JiRaffe Restaurant in Santa Monica. You may recognize him as a guest judge on Bravo channel’s Top Chef. “The Surfing Chef” as he is known in some circles, is also a native Southern Californian, growing up in the same area as his restaurant now resides. As we’re always proud of our own, mom insists a trip to JiRaffe is in the near future. OK, the press kit she was eyeballing for the rest of the day might have influenced her declaration just a tad.

Filet of Beef with Potato and Pear Gratin

Filet of Beef with potato & pear gratin
red flame grapes, sautéed swiss chard, julienne hearts of palm, Madeira reduction

Working with limited space, 25 minutes and even a blackout, Chef Lunetta proved his mutton as he whipped up this amazing dish. The aroma of garlic, butter, shallots and Madeira was making my mouth water; the trays circulating the individual sampling’s arrived in just the nick of time! The message Chef instilled upon the audience was that good, quality and impressive food does need not take all day to prepare. He was able to take a couple of questions before our time was up, and I found this one to be worthy of passing on:

Q: Does meat need to be room temperature before cooking?

A: Chef Lunetta said this was an “essential” method for French cooking, and to be done especially if you intend your meat to be rare in the center.

Ben Roche of Baume and Brix

Ben Roche

Time to move on to our third module: Progressive Pastry with Ben Roche. Oh, Ben. Ben. Ben. Ben. Firstly, I had the luxury of a front row seat and all I could do was resist the urge to banish my mother to the back of the room with a temperamental, “You’re cramping my style, mom!” and make moon eyes at the man on stage. Then he said something about being from Chicago, my heart was broken and I bravely soldiered on. Oh, well. At least there was going to be dessert to drown my sorrows in, right? OK, back to professional mode. Ben was the pastry chef at the famous (infamous?) Moto, known for its avant-garde molecular gastronomy as well as co-wrote and co-starred in “Future Food” on Discovery’s Planet Green network. His latest endeavor with colleague Thomas Elliot Bowman is the savory/sweet culinary adventure, Baume & Brix in Chicago.

Yuzu Chiboust
coconut rice pudding, caraway ice cream

I think there is something of a mad scientist inside all innovative pastry chefs; baking is indeed the edible side of chemistry and I think I caught a whisper of Dr. Jekyll in Chef Roche as his recipe began to spring to life. It was an instant crowd pleaser; I think I caught a few distinguished looking middle aged Asian women licking their plates. Just sayin’.
Favorite quotes from Chef Ben include:
“Don’t pour hot sugar in a high molten lava speed spinning bowl of death.”
“You use a candy thermometer. I have robot eyes. I can tell when it’s done.”
“If you happen to have liquid nitrogen just lying around…”
“If you need a big fire for a small amount of time, light up [some] rice noodles.”

Wine Demo with Michael Green

Michael Green, wine man extraordinaire

I don’t know how to adequately describe Michael Green. To say he is a connoisseur of wine would be an understatement. He is Bacchus himself: jovial, bombastic and utterly zealous about wine.

White Wine from Rodney Strong Vineyards

Our Wine Sampling

With his unique grandiose charisma, Michael taught the audience the “Six S’s of Wine Tasting”: see, swirl, smell, sip, swish and spit. He broke down the intimidating barriers of wine, delving into the nitty gritty of the glorious libation; making it fun and accessible even to the most timid of wine novices. We played with the ways food can influence the taste wine, using a lemon to enhance the sweetness of a Chardonnay and a nibble of high cacao chocolate to bring out the woodiness of the red. It was all very scientific, really. Of course, since this was a no spitting kind of demonstration, we had no choice but to enjoy our wine as the demonstration moved out to our final speaker.

Chef Michael Psilakis of Kefi | FishTag | MP Taverna | No Kitchen Required (TV)

The eldest first generation son in a traditional Greek family on Long Island New York, the self-proclaimed “Philosophical Chef” Michael Psilakis took us on a journey to help us appreciate his approach to food and life. Chef Michael had a pyramid of priorities that went something akin to: Food. Restaurant. Family. The food and work came first. All of the hard work, the accolades, the success – what more could he want? Then his father, the man who inspired him the most, dies and Chef sat down to write down his memories. Upon reflection, Chef realized that everything important his father ever said, advised or bonded with him was over food. His father used food as the catalyst to plant the seed for memories. Food is life.

Food Monitor

As Chef Michael prepared his sampling, my eyes were continually drawn to this television monitor with the camera angled over the demonstration space. That way the audience could see what Chef was doing as he did it. Clever.

Gyro Spiced Slider
Tsatziki sauce, cornichons to garnish

My mother’s eyes lit up as this beauty was served. She is a nut for Greek food, while I am a little more reserved about it. After taking a bite of this tender morsel, however, I wouldn’t hesitate to let Chef Michael steer me in the direction of more dishes from his father’s homeland. Simply delicious and unique enough to mix up the usual BBQ fare. Perfect to serve at a summer barbecue.

Yours truly with How to Roast a Lamb by Michael Psilakis

As a surprise, Chef Michael gifted everyone in the audience with a signed copy of his book, How to Roast a Lamb. Over 300 pages of gorgeous Mediterranean food to try at home!

Definitely not a terrible way to spend a Sunday. If you find yourself able to hop on the Buick Discovery Tour, I say take that ride.

Apple Farm Inn – San Luis Obispo

Posted on November 8, 2012 by Rachael

Apple Farm Inn

A little over a month ago, I was invited up to San Luis Obispo to stay the night at Apple Farm Inn and attend a Backyard Winemaker’s Dinner (post coming next week). As serendipity would have it, the event was scheduled the same weekend as my sister’s milestone birthday, and she was able to be my plus one. We left the San Gabriel Valley around noon and cruised up the 101 on a luxuriously sunny Friday, the ocean to our left, the rolling hills to our right. A precise three-and-a-half hours later, we reached the central coast and Apple Farm Inn.

Not quite a resort, but more than just a cutesy hotel, Apple Farm Inn is a sprawling accommodation that mixes the amenities of a resort, with the aesthetics of a Bed & Breakfast: Potted flowers and vintage kitsch. Massage Center. Country chic decor. Pool and hot tub. Old-Fashioned restaurant and bakery. Afternoon wine tastings. Waterwheel and Garden Store. You get the idea.

Though we arrived a half-hour before the four o’clock check-in time, our room was ready and we were able to go upstairs, unpack and deflate a bit. It wasn’t nap time, though, as I wanted to get in some shots of the grounds while the sun was still up and partake in the afternoon wine reception that every guest at Apple Farm Inn is invited to.

Our room was directly upstairs from the reception area, overlooking the pool and Water Wheel, with a gas fireplace and two beds piled high with no less than eight pillows. Settling on the window seat, I set up my laptop and easily logged in to the complimentary wi-fi to e-mail our mother, notifying her of our safe arrival (no matter how old you get, mom’s worry!). There were complimentary chocolates and Martinelli’s apple juice waiting for us, but there was no time to waste as we wanted to get to that wine reception!

We made it to the wine reception with twenty minutes to spare for some wine and little appetizers. Annette went for the Chardonnay while I went with the Cabernet, both from the Apple Farm private label. We knew it was a little silly, imbibing before the big all-out wine-centric dinner, but hey, we’re on birthday celebration time! I ended up enjoy the Cabernet, pleased with its low tannin level and rich, caramel-like body. I wound up purchasing a bottle to bring back home to share. Sipping on our wine until the sun went down to a tolerable level for photos, I then toured the grounds to snap some more photos, listening to Annette ‘Oooh’ and ‘Aaah’ by my side.

Trellis Court Motel

Moving onward, we went to explore the literal bread and butter of Apple Farm, the Restaurant and gift shop.

Ceramic Garden Mushrooms

Gold Pumpkin Ornament

I thought it was fun that the gift shop had a color game going on for sales: Take a percentage off any non-food item that was the color of the month. For October, the color was GOLD and I nearly purchased this sparkly gold pumpkin.

The blog for the Backyard Winemakers Dinner will go live next week, so I’ll save all of the juicy details of that and skip ahead. After the dinner, Annette and I were lamenting how we did not think to bring our bathing suits but that we would like to at least soak our feet in the hot tub. Though it was after hours, Annette and I quietly slipped to the pool area and managed to get in a nice 30 minute soak until a staff member kindly said it was time to close up the pool/hot tub. I thought it was very nice of them to have let us, along with a couple of other guests, stick around and unwind.

My sleep was unfortunately not an easy one, as I foolishly used the pillows that were on the very bottom of the pile, plain and tucked where I assumed, “OK, these are not frilly and they’re right at the head of the bed, so these must be meant for resting my head on.” Except they were hard as rocks and I did not have my sharpest mental facilities working for me due to the copious amounts of delicious wine I drank over dinner. Thankfully, at some point in the middle of the night, I figured out why there were a dozen pillows and riffled through them to find one soft enough one to find sleep with at last. Ego was a bit bruised, of course, as I ought to have figured out that answer hours earlier.

I think my singular, almost minute quibble for Apple Farm Inn would be the complimentary toiletries they offer as they contain a pungent fragrance, which wards off any guests (myself included) with sensitive allergies. That’s advice for every hotel, though. Watch the perfume-y products.

Our View at Apple Farm Inn and Restaurant

Our room with a view

Fragrant freebies aside, the staff at Apple Farm Inn could not have been nicer and more informative. An overburdened server spilled her entire tray of wine directly behind me at the dinner, but it wasn’t until the morning and I discovered my sweater took part of the spill. Offering to take care of my dry cleaning bill, the front desk staff gave me the contact information of the manager, who made good on the reimbursement immediately after I sent her a copy of my receipt. Thanks so much, Kim!

After breakfast, which we enjoyed a $5.00 discount on as every guest receives coupons and vouchers for the restaurant/bakery, Annette and I inquired about any “must see’s” along our way back to Los Angeles. Intending to take our time and have a leisure drive with many stops, Annette and I were rewarded with the suggestion of Flatbread Pizza in Los Alamos, which I will blog about very soon.

Annette fell head over heels with Apple Farm Inn, formulating future plans in her mind to bring back her daughter. I was very smitten as well, having a new appreciation for the central coastline in a way I did not previously. Thanks for the hospitality, Apple Farm. I hope to see you again the future.

Apple Farm Inn & Restaurant
2015 Monterey Street
San Luis Obispo, CA 93401
http://www.applefarm.com
1-800-255-2040

RATES:
$109 – $279 off-season weekdays
$119 – $339 on weekends, in summer and during holidays periods.
$279 to $409 for Signature King Rooms, depending on day of the week and season

Call now to learn about Apple Farm Inn’s THANKSGIVING SPECIAL.

FTC Disclaimer: We were put up for the night, but we paid for our vehicle gas, breakfast, and all souvenirs at the gift shop. All wording and opinions are 100% mine.

Drago Centro Fall Cocktail Tasting

Posted on October 26, 2012 by Rachael

I kid you not it was approximately 100 degrees on the day the fall cocktail tasting at Drago Centro was scheduled. I’m not being hyperbolic, either; I don’t need to be with 100 degree weather. It’s true fact. So by the time I sat down on the sofa of the outdoor lounge I was more than ready for a cool libation (or two, or ten.) Thankfully some bites off of the bar/happy hour menu were also provided so prevent outright disorderly conduct. Ben.

autumn’s deluge
karlsson’s vodka, breckenridge bitters, white grapes, lemon, simple syrup, arugula, prosecco

When I read “prosecco” I foolishly assumed this would be sweet, but it was rather bitter. It kind of grew on me over the course of the night, but the highlight for me was the booze-soaked raisins.

il tagliere di affettati | charcuterie

fried gnocco

While I wasn’t a fan of the fried gnocco, I could have eaten most of the charcuterie plate by my lonesome. Great house selection.

break maiden
larceny bourbon, fig shrub, byrhh, mint

I wrote one word to describe this drink: “Burny.” I stand by my opinion. I would not care to order anything with bourbon; it is just not my liquor of choice.

il tagliere di formaggi assortiti | cheese selection

The camembert with apricot and candied walnuts were amazing. It was very difficult to share this!

campfire dawn
pierde almas puritita mezcal, clear creek eau de vie of douglas fir, scrappy’s lime bitters, fee bros. mint bitters, sugar

Smoky and strong. In other words, I am too much of a pansy for this drink.

through the looking glass
oxley gin, earl grey tea, cardamaro, sugar beet syrup, citric acid, cream, nutmeg

Sweet and heady. Still a little too boozy for my sensitive palate, but I could handle this one better than most.

la pizza al pesto
pesto, ricotta, spinach, bacon

An interesting combination of toppings that I would love to replicate, though I’d swap out the bacon for prosciutto.

indochina ti
smith and cross rum, coconut milk, thai basil, red bell pepper, serrano date syrup, lime, angostura bitters

A little too outlandish for me, but this spicy potion was well received by the other guests.

savoy rouge
bank note scotch, creme yvette, house rose vermouth, reagan’s orange bitters, cocktail kingdom wormwood bitters

Another “burny” drink that was appreciated by finer drinkers than I. Strong and stiff.

la pizza margherita
mozzarella, tomato, basil pizza

This flatbread pizza was my favorite, as it was the simplest. At only $4.00, it is a sure-fire steal for a crowd pleasing happy hour snack.

paraiso
tapatio blanco tequila, prickly pear cactus, cardamom honey, chive, lime, orange blossom water

I was looking forward to this drink all evening, and was slightly disappointed that it did not meet my desire for sweetness. Still, this one was another crowd favorite and my palate eventually warmed to it, or at least was morbidly curious enough to continue to sip it.

il calzone ai funghi e tartufo
filled pizza, ricotta, mushrooms, truffles

Get rid of the truffles and I’d be all over this. I’m over the truffle craze (truthfully, I never got on that bandwagon and cannot fathom it.) The truffles overwhelmed everything else and it was a little too heavy after everything we’d eaten. Great for soaking up a lot of alcohol, though, so apropos? I’m glad this was a favorite with the others; more margharita for me.

American Hillbilly
bulleit rye, pancetta and rosemary infused maple syrup, lemon juice, bar keep baked apple bitters, forbidden bitters

My favorite drink of the night, hands down, and I’m not just saying that because I am the descendant of hillbillies. Or am I? Sweet, slightly savory, this was like a boozy spiced cider and really hit the spot for me. The rosemary was just the hint of outdoorsy that added a twang of banjo touch.

i due kobe hamburgers
mini kobe beef burgers, mushrooms, fontina

I sneaked two of these tasty morsels. Definitely one of my favorite bar bites of the night.

rosie carver
fords gin, aylesbury vodka, lillet rose, smoked infused ice

Another sturdy, medicinal drink. Can I just order a mojito? Whisky sour? Sidecar? These drinks are just too high-brow for me, someone who drank PBR in a non-ironic way.

la panna cotta alla vaniglia
vanilla panna cotta, market berries, rosemary puff pastry

Another bit of food I was forced to share, but did not want to. For someone who went 29 years without trying panna cotta, I seem to be making up for it now.

long for yesterday
pink pigeon rum, espelette syrup, tempus fugit creme de cacao, miracle mile chocolate chili bitters, cream, soda

Another deceptive drink that I was expecting to be sweet but ended up being bitter. Ah, well. At least I enjoyed the chocolate dipped biscuit that adorned it!

If you’re into strong, stiff cocktails where you really taste every single one of the fresh ingredients and quality alcohol, I definitely recommend planning a cocktail date in your near future. This tasting was a celebration of bar manager and mixologist Jaymee Mandeville’s creativity, and a rather shameless exhibition of my taste in drinks. As for me, I’ll be eating the bar bites and sticking to the kind of drinks that come with little paper umbrellas.

Drago Centro
525 South Flower Street
Los Angeles, 90071
http://dragocentro.com
Tel: 213.228.8998

FTC Disclosure: While the drinks and bites were on the house, all wording and opinions remain my own!

Osteria Drago (West Hollywood)

Posted on October 11, 2012 by Rachael

A short while ago I was invited to a media dinner and wine pairing at Osteria Drago, the latest venture by powerhouse Italian chef Celestino Drago.

I wasn’t able to successfully adjust my camera as I’d have liked to, so pardon the flip-top cell phone quality of my images. It really burns my biscuits that I was unable to showcase this beautiful dinner with the quality it deserved. This is one of those rare moments when I regret not using the flash for everything.

Prosecco

We kicked the night off right with flutes filled with Prosecco. Sparkly, crisp and refreshing, this was just the ticket to getting my palate tingling and ready for more choice wine and food.

baby beets, burrata, arugula, crispy shallots, white balsamic

A great starter to open the meal with. I really enjoyed the combination of textures; from crispy shallots to smooth burrata, hearty beets and leafy greens, it was a true delight.

Angolotti with ricotta, shaved corn, zucchini, butter sauce
wine pairing: white from Umbria Liguria

Really, couldn’t I just have had a big bowl of this? Please, sir, could I have some more?

pappardelle, roasted pheasant, morel mushrooms
wine pairing: Illuminiti riparosso montepulciano d’abruzzo

My favorite pasta dish ever, hands down, end of story, no contest. I’ve already written a love letter to this dish, though. So you know.

whole baked mediterranean branzino, sautéed mushrooms, potato
wine pairing: Cabernet

An exceptional fish, also known as European seabass. Though I’d never eaten this delish fish before, I instantly wanted more of it.

Short ribs, cannellini beans with rainbow chard in braised wine

Not my favorite item of the menu, as it was a touch salty and I am overall not a of of short ribs. The vegetarian next to me, Erin, shared her carrot risotto and that was so mind-bogglingly delicious I might just order it the next time I am at the restaurant.

Greek yoghurt panna cotta, maraschino cherry & red wine compote
& bread pudding with Nutella foam (behind)
wine pairing: Moscato d’Asti

Magical. The Panna cotta is itself was understated, permitting the dressing of the richly stewed compote to be the star of the show. I didn’t care for the bread pudding, though, but that’s okay. I had Panna cotta to eat.

OSTERIA DRAGO
8741 W. SUNSET BLVD.
WEST HOLLYWOOD, CA
90069
Tel: 310.657.1182
http://www.osteriadrago.com

FTC disclosure: This meal was on the house, but all words and opinions remain my own.

Showcase: Fresco Bistro (Cork, Ireland)

Posted on June 22, 2012 by Rachael

Twitter brings so many lovely souls together, don’t you think? Well, more on that later, but I bring up Twitter now to say that via the wonder that it is I met the lovely staff of Fresco Bistro, chiefly Brian Casey and Chef Prakash. The Bistro is located on the UCC campus (University College Cork), attached to the Lewis Gluckman Gallery. Fresco Bistro has really taken college eats to a higher level while still keeping the prices affordable for the student budget.
Around midweek of my stay in Cork City, I, along with Evin of EvinOK.net was invited to sample potential dishes of the upcoming summer menu. I was already aware how creatively capable Chef could be as I’d dined at Fresco Bistro the previous Sunday for brunch (one of the few places in Cork open for Sunday brunches – along with Electric and Castle Cafe) so I knew that Evin and I were in for a serious ride of the taste buds.

Seafood Cappuccino
fresh salmon | mushroom | chives | red pepper flake

Creamy and delicate, without a trace of sea brine and a foam so delightfully light and tasty you’ll be scrounging around at the bottom of the cup for more. Sorry to break it to you, boys and girls, but this whimsical take on seafood soup will only be available for special catering events. Still, if that isn’t the very incentive to have Fresco Bistro cater your event, I don’t know what is.

Spicy Crab on French Toast

I was very excited when this plate was set down before us; fresh crab is always high on my favorite seafood list. I didn’t feel the kick of the spice until I had already swallowed; then a slow burn trailed upward and punched me right in the taste buds. It was awesome. The French Toast element is the sweet breakfast style French Toast. It actually threw me off, in taste and texture, and I can’t say I’m a fan of its sweetened heaviness. I think I would prefer the crab on plain, slightly toasted brioche.

Scrambled Eggs with Mackerel on Rye Pancakes

OK. I’m going to pull you aside right now and explain something about me and mackerel: We rarely get on well. I know; mackerel is a beloved fish all over the world, especially here in Ireland, but I am rarely a fan. If someone out there can prepare mackerel in a way that will get me to eat it without wrinkling my nose, I applaud them.
Congratulations, Chef. You got me to eat mackerel with this dish. Firstly, look at those scrambled eggs. They were creamy and light as a cloud. Rye pancakes? Genius. Unlike traditional pancakes, these did not sit heavily in my stomach and really added another layer of both taste and texture to the dish. I really hope this one goes on the menu; I predict the masses really taking a shine to it.

Salmon and Sour Crème fraîche on Rye Pancakes

A cousin to the previous dish, this one just didn’t win me over like the scrambled eggs and mackerel. The rye pancakes are too delicate to take on the sour cream/Crème fraîche sauce.

Fried Calamari with Raspberry Mayo

The calamari was cooked beautifully, but the seasoning of the batter was a touch too overpowering to really enjoy Chef’s ability with this oft abused dish. When a chef is able to successfully cook calamari it ought to be celebrated and allowed to stand out on its own. If the seasoning was taken down a notch, some lemon and simple herbs perhaps, and the calamari permitted to be the star, this could be brilliant. I could take or leave the raspberry mayo; I personally prefer my calamari to just speak for itself. The addition of the greens was a welcomed touch.

Spicy Chicken w/ pineapple salsa, papodam, braised cabbage

Spicy Chicken | Pineapple salsa | Papadum | Braised Cabbage

Here is a case where the supporting cast chew the scenery right out from under the leading star. While the chicken was cooked just fine, the season battled with itself, with no real clear winner other than SPICY. What made this dish were all of the secondary components, particularly the pineapple salsa and the papadum. I’m usually wary of fruit based salsa, but I really wouldn’t call these gorgeous chunks of fresh pineapple salsa, rather the perfect condiment to take on the spiciness of the dish. The papadum added just the right amount of crunch, giving this dish a diverse journey of textures.

Pan-seared bass with Absolut citrus salsa

Pan-seared Bass | Absolut citrus salsa

What that man can do with a fish…Seriously. Look at that; that’s art right there, that is. I was groaning in pain from overindulgence, but that did not stop me from appreciating the sheer freshness of this dish. If someone asked me to recommend an entree for dinner, this is the dish I would suggest. It’s brilliance is its simplicity and the grapefruit/orange wedges are the perfect reminder that it is summer. This is the epitome of summer dining.

Mackerel red curry with okra & eggplant bratta

Mackerel | Tamarind curry | okra | eggplant bratta

Though the bread was tasty, I did not love the curry. While I can get behind okra and eggplant, I felt this dish was just a wee too heavy for summer. I also could not appreciate this dish in full due to the mackerel.

Pork Noodles

I was so full by this time that I kind of blacked out when they set this before me. The noodles had a good bite to them, which I appreciated. Noodle consistency is another oft overlooked culinary art form.

Mushroom and Prawn Ravioli - Fresco Bistro

Prawn and Mushroom Ravioli

Why, oh, why did the last dish of the afternoon have to be pasta, my beloved pasta? I can’t comment on what it tasted of as I was trying to curl up under the table and sleep away my food coma, but rest assured I wanted to gobble it right up.

While I may not have fallen head over heels in love with everything Chef sent out, what I appreciated was his bold creativity. Thinking outside the box isn’t an option for Chef; it’s compulsory.
From my outsider POV, food in Ireland has evolved: Phase One was taking the traditional standards and elevating them on a higher culinary level of quality. Phase One is damn near complete, especially in Cork. Phase Two is Thinking Outside the Familiar and daring to be different. Fresco Bistro is pioneering Phase Two.
All in all it was a beautiful spread and the folks of Cork are extraordinarily fortunate to have forward-thinking minds like Brian and Kash that will help usher not just the city, but Ireland itself, into a culinary force to be reckoned with.

Thanks for the invitational, guys – I can’t wait to come back for seconds!

Fresco Bistro
Lewis Glucksman Gallery, UCC
000 Cork, Ireland
011 353 21 490 1848
Mon-Fri: 8:15a-5:00p
Sat-Sun: 12:00p-5:00p
website (Facebook)

FTC Disclaimer: The meal was on the house, but all of the opinions are my own.

Event: Kings Row Gastropub One Year Anniversary Pig Roast

Posted on April 18, 2012 by Rachael

While I would be lying if I said the last twelve months have flown by, I was pleasantly reminded of how quickly a year can seem to fly by when I received my media invite to the first anniversary of Kings Row Gastropub in Pasadena.

Arriving fashionably late rather than painfully early (as is usually the norm with me), I started my evening off with a mixed drink:

Dark and Stormy
Dark Rum | Bundaberg ginger beer | Lime

Not quite as sweet as I usually go for, but this has a real tangy kick perfect for putting the pep into my step.

While the pig was roasting outside I decide to split a happy hour cheeseburger since new manager James Willis talked about it so much. Plus that Dark and Stormy was a wee strong for my brown eyes to take and it was too early in the evening to be as buzzed as that drink was making me.

Happy Hour Cheeseburger

As it was inching closer to piggy time, I decided to go out back and make introductions with the new executive and sous chefs. As both men have actually been with Kings Row since its start, their ascension to the top of the kitchen totem came with familiarity and a deep understanding of what Kings Row is all about.

Brandon (sous chef) & Sunny (executive chef)

I also had a great opportunity to get up close and personal with our guest of honor.

Pucker up, buttercup.

Time to eat! Sunny and Brandon loaded my plate up with all they had to offer.

I have to say hands down the Crack Mac, kielbasa and pork ribs were my favorites and earned a much deserved second helping. The rib meat was melting off the bone, just the way I like it! The Crack Mac has never tasted so amazing – it was already a joy to eat a year ago when I first experienced it, but now? It has reached sublime heights of creamy macaroni heaven.

During dinner I had another drink that I sadly did not take a picture of. Going on the advice of new Kings Row manager James Willis, I ordered the Brainless Belgium Peach. What a beer! Crisp, light and just a whisper of peachy sweetness. Excellent pair-up, thanks to Epic Brewery, who Willis brought in to take Kings Row from eight beers on tap to twenty-four!

Willis also informed me of other changes coming to Kings Row – including streamlining the restaurant to counter-service style instead of table service. I, for one, am all for this change, as it will remove the barrier of restaurant and bar that had previously been an issue for both patrons and staff.

Time for the entertainment with Past Action Heroes, the most outrageous 80′s band in Southern California. They played all the hits like Hungry like the Wolf, Dancin’ with myself and Turning Japanese.

Past Action Heroes

It was a party fit for royalty ~ Congratulations on your first year, Kings Row! May your kitchens be always filled with delicious food, and happy patrons at your tables to enjoy it!

KINGS ROW GASTROPUB
20 East Colorado Blvd.
Pasadena, CA
91105
626.793.3010
website

Mon-Tue: 4pm-12am
Wed-Thurs-Sunday: 11:30am-12am
Fri-Sat: 11:30a-2am

Showcase: Bibigo Beverly Hills Soft Opening

Posted on April 2, 2012 by Rachael

On one gorgeous evening that I was wasting hanging out on the Twitter, I caught a shout out by journalist Celia Soudry asking if any food bloggers would want to tag along to the soft opening of Bibigo in Beverly Hills. Like a teacher’s pet sitting front row and center, my virtual hand shot up before all of the other pupils’. Slackers!

I had meant to bring one of my Korean-cuisine enthusiast siblings as my plus one, but brother dear would have problems getting there on time and sister has a work schedule that has her going to bed the same time preschoolers do. My mother overheard me talking about it and her got sparkly-eyed and in a dreamy voice she said, “Korean food? I want to go!” How could I say no?

Bibigo is an international chain of casual Korean restaurants, with the Beverly Hills addition marking the 12th Bibigo globally and the second USA location. Determined to stand apart from its quick service restaurant in Westwood Village, the Beverly Hills branch offers casual atmosphere for patrons to dine-in, relax and savor the “fresh and healthy” concept that Bibigo is known for.
If you’re starting to feel all kinds of jealous, have no fear: 2012 is a big year for Bibigo as they plan to launch several new branches worldwide – keep an eye out, Tokyo and England!

Bibigo came on my radar when I became obsessed with a little show on PBS called The Kimchi Chronicles – about Marja Vongerichte (wife of internationally acclaimed chef Jean Georges Vongerichte) reconnecting with her biological mother’s roots in South Korea, mainly through the glorious cuisine. Marja, along with friend, actress Heather Graham, dined at Bibigo in Korea. HOW COULD I NOT RESIST THE INVITATION? Imma eat as well as Marja! *faints* Now if only I could convince Mister J to go to culinary school…

Since this is a soft opening I’m not hard-core reviewing this place as I normally would. Basic info with some notes is all I feel comfortable with showcasing for the moment.

Bulgogi Veggie Wrap

I love the variety of rice – black, white, white/brown mix. Bulgogi beef. Fresh cabbage and kale leaves and grated radish.

Bulgogi green wrap

That sauce was amazing and I don’t think (outside of sushi) I could ever go back to plain old white rice again. Black rice is where it’s at.

Cucumber Jalapeno Drink

Believe it or not, very refreshing and not spicy at all. I wish I had drank more of this!

Crispy White Chicken with Okra

Addicting. I love okra + chicken together.

Tomatofu

Silken tofu, cherry tomatoes, arugula and celery + lemon soy sauce. I’m not even a fan of tofu and this had me going back for seconds (and thirds, and fourths, and…)

Tofu Steak

Pan-fried tofu with soy-glazed burdock and green beans. Again – I usually steer very clear of tofu but this was crazy delicious.

Hot Stone Bibimbap – Shrimp & black rice

With all hot stone entrees, customers can pick which protein they’d like (bulgogi beef, chicken breast, grilled spicy pork, tofu or shrimp) and which rice (white, brown/white, black or pearl barley). Choice of sauce includes traditional Kohot, citrus soy, sesame oil, and maybe teriyaki? I cannot recall the fourth option.

Hot Stone Bibimbap – Chicken & Black Rice

This was mine. I appreciated the fresh vegetables – particularly the green beans. I went with the traditional “Kohot” sauce and was surprised this is what it came in:

I could at least see the nutritional listing on the back and even though the sodium content wasn’t too bad, I only ended up using 1/3rd of one packet. I think next time I would ask for that gorgeous sauce that came with the bulgogi leaf wrap.

Sampler

Raspberry wine. Plum wine. Soju.

Tofu pudding with black sesame and a hint of vanilla, grapes to garnish. Like the other tofu heavy dishes of the evening, I could not stay away from this dish.

Ice Cream + Wheat Powder

The wheat powder tasted like ground up Cheerios – which is not a bad thing. We were informed this is a pretty common trend in Korea itself. Cereal flavored ice cream you say? Hand me a spoon.

I look forward to Bibigo’s success in Beverly Hills, now their USA flagship locale, and giving the Westwood Village location a try. If you’re new to Korean food I would definitely recommend Bibigo for your gateway to a world of fresh and flavorful food.

Bibigo
225 S Beverly Dr
Beverly Hills, CA 90212
(310) 275-0011
website

Disclosure: All food was complimentary. All opinions and wording are my own.

Showcase: Dog Haus Biergarten (Pasadena)

Posted on October 31, 2011 by Rachael

It is said that there is a silver lining within every cloud. Sadly, point08 did not make it, but the great minds that brought us point08 got together with the boys of Kings Row/Dog Haus and hatched a new plan to revamp this stunning location and let it rise from the ashes: Dog Haus Biergarten. I’ve already said how impressed I am with Dog Haus, now imagine my good opinion + booze + better location. Rachael likey.

I took my sister along to the grand opening party where we were stuffed with food, liquor and 80s music until we could consume no more.

Hail Maria Burger
sautéed mushrooms, caramelized onions, cheddar cheese, garlic aioli

Sweet Potato Fries

The Reservoir Dog
chili con carne, yellow mustard, coleslaw

Chili Cheese Fries

The Ringer
cheddar cheese, smoked bacon, bbq sauce, onion rings

Cocktail

The M80′s

B.L.A.S.T.
smoked bacon, lettuce, avocado, serrano chilis, sliced tomato, mayo

Interior

Biergarten

from the press release:

Raising the bar on hot dogs, sausages and hamburgers even higher, Dog Haus Biergarten features more than 20 beers available on draft or by bottle, with an emphasis on German and California Craft and continues its trend-leading ways with the Wine Keg System that is used in Europe, with premium Haus wines including Cabernet Sauvignon, Pinot Noir, Chardonnay and Sauvignon Blanc, available by glass or carafe.

Dog Haus Biergarten guests may also indulge in classic cocktails such as the Moscow Mule, the Side Car and the Uva Bella that are created by some of the area’s favorite mixologists including Phil Wills and Brady Weise (both formerly with point08). For those in the mood for a little bubbly with their beef, Dog Haus Biergarten offers Sofia Coppola’s signature pink can of Blanc de Blanc. Wills will lead the talented team of top notch bartenders that have joined Dog Haus Biergarten from all over Los Angeles.

Happy Hours at Dog Haus Biergarten will take place Monday through Friday from 3:00pm to 6:00pm.

Dog Haus Biergarten has the same signature atmosphere, décor and trademarked furniture that Dog Haus is known for including custom fabricated communal tables and ketchup-colored walls. The Biergarten also features 20ft ceilings, brick walls and one of the largest outdoor patios in Pasadena. Another Dog Haus staple, ‘80’s music, will always be playing except for Thursday, Friday and Saturday evenings when top ‘80’s cover bands will perform live.

BONUS INFO: Free 90 minute parking at the Green Street parking structure, an extensive to go menu is also available, vegetarian options for both hot dogs and burgers AND there’s a secret menu! Be sure to follow Dog Haus on Twitter, Facebook and Foursquare for those secret menu items and specials.

What are you waiting for? Get on down there and experience the best of the wurst!

Dog Haus Biergarten
93 East Green Street
Pasadena, CA 91105
website

Hours
Sun-Wed: 11:00am – 12:00am
Thurs-Sat: 11:00am – 2:00am

Glass of Win

adventures of a food loving, globe-trekking geek girl extraordinaire

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