Tuesday, November 28, 2006
One More Try
Before I waste more time posting things I'd really like to keep track of, I'll see if this works...
Monday, November 20, 2006
A DATE WITH MY HUBBY OR THE FOOD IS GREAT IN P.A.
We are so lucky in Port Angeles to have the number of wonderful eating spots for such a small town - what a group of foodies we dropped anchor in the midst of!!!Last night finally made it to a little wine bar/restaurant called Bella Italia that we had up till then just stopped in to wine taste.
But last night, dinner!!Roy & I almost always order different entrees so we can taste more, but both of us just went gaga over their description of one of the 'specials' - "Roasted beet and goat cheese ravioli in saffron creme fraiche. Served with seared sea scallops"Oh my, the raviolis were just wonderful and now I just have to recreate these at home. And the scallops seared nicely brown, but just perfectly done and not over cooked.
We had a bottle of Walla Walla Vintners, Columbia Valley Sangiovese and what a wonderful match it was.We took a dessert home with us - a chocolate mousse, can't remember how the waitstaff described it, but when we got home and opened this beautiful gift box, there was a huge bowl-shaped tuile filled with the mousse. It was gorgeous and delicious!!Dessert always seems to taste better when you can curl up in your jammies and eat it while you watch a copied episode of Closure - love that show.We had a wonderful date nite!!!
But last night, dinner!!Roy & I almost always order different entrees so we can taste more, but both of us just went gaga over their description of one of the 'specials' - "Roasted beet and goat cheese ravioli in saffron creme fraiche. Served with seared sea scallops"Oh my, the raviolis were just wonderful and now I just have to recreate these at home. And the scallops seared nicely brown, but just perfectly done and not over cooked.
We had a bottle of Walla Walla Vintners, Columbia Valley Sangiovese and what a wonderful match it was.We took a dessert home with us - a chocolate mousse, can't remember how the waitstaff described it, but when we got home and opened this beautiful gift box, there was a huge bowl-shaped tuile filled with the mousse. It was gorgeous and delicious!!Dessert always seems to taste better when you can curl up in your jammies and eat it while you watch a copied episode of Closure - love that show.We had a wonderful date nite!!!
CIA - G R EYSTO N E
WHAT A WONDERFUL DAY!
I had the absolute pleasure of presenting Christine Schmidt with her Chef2Chef scholarship, yesterday at the CIA, Greystone. Oh my, talk about goosebumps!!
That is the most gorgeous setting, building, campus, garden, yadda yadda, I've ever seen. Can you imagine, a citrus garden, an herb garden to kill for - all a student has to do is walk out the door and gather!
Christine ...I don't think we could have picked a better student, she is so passionate and dedicated to what she is pursuing and so very grateful for the help from C2C. She can talk a mile a minute with the cutest New Orlean's accent, I was exhausted after a couple of hours of keeping up with her! She is 52 yrs. young (is that legal to tell?) and she says I am her hero, but my God, she is really my hero, she knew what she wanted and she went for it in such a humungous way!
I left the place loaded for bear with all the brochures and goodies one of the administrators, Catherine, told me I just had to have because I needed to come back for at least a week's class - which, I will do come hell or high water before I leave California. (as of 11/06 in Washington, I’ve not made it…yet)
For all who have not taken the opportunity to visit one of the CIAs - I hope you will, just think ‘goosebumps and hair standing up’ experience in those rooms. And the Chefs were so welcoming!!
Speaking of Chefs, the one bummer, well kind of, FoodDude was at the hospital - the new baby had just arrived, so couldn't see him. But I left a card from all of us for him. He is very well liked there.
...and how was your day?
Dave, thank you for the opportunity to represent C2C in this way - the CIA was so appreciative of us all who made this possible for a student.
...AND FOR LUNCH...
We went to Bistro Jeanty in Yountville for lunch ...oh my! There were two of us, so we made sure we ordered different things to be able to taste.
I took Janis' advice and ordered the deep fried smelts with spicy lemony aioli - addictive!!
I ordered a second hors for my lunch - Rabbit Pate with Celery Root Apple Salad - another winner. (June, Beef Cheeks weren't on the menu or special, darn.)
My friend order the 'special' Asparagus Soup advertised as not the creamy type. When it came it was topped with a wonderful puff pastry and digging right into it, Coleenie found a gorgeous salmon colored cream soup...????? We kept tasting trying to figure out the flavors and where the hell the asparagus was. Finally called our waiter over ...he had made a mistake, she got the 'signature' Tomato Soup in error. But, she wouldn't let it go back, it was so good. (The chef very nicely gave me the recipe - it really is super!!)
Then she had the Coq au Vin - I was surprised how strongly flavored the sauce was for the chix, but it worked somehow ...but a little too bacony, I thot.
Split a Lemon Tart for dessert.
Overall, a very nice lunch. The hits for me were the Soup and the Smelts!! Loved those little buggers! Janis also mentioned in her post a few weeks ago about stuffing them .... I dunno, they are kinda small to be messin' with like that, but, maybe I'll give it a try.
Then on to the Tourist Traps - THAT was fun! Picked up three different cuts of pasta - the multi-colored stuff. Bow-ties, long, narrow lasagne type strands, and 4"X6" lasagna sheets - pastel yellow, green and pink - now, what sauce with this? I don't want to cover w/a typical red sauce, maybe some kind of white? Hmmm, someone was talking about Stroganoff in another post, that might be good...
O. K. that was my Thursday, Apri121, 2005 - now, I'll go pack the trailer....
I had the absolute pleasure of presenting Christine Schmidt with her Chef2Chef scholarship, yesterday at the CIA, Greystone. Oh my, talk about goosebumps!!
That is the most gorgeous setting, building, campus, garden, yadda yadda, I've ever seen. Can you imagine, a citrus garden, an herb garden to kill for - all a student has to do is walk out the door and gather!
Christine ...I don't think we could have picked a better student, she is so passionate and dedicated to what she is pursuing and so very grateful for the help from C2C. She can talk a mile a minute with the cutest New Orlean's accent, I was exhausted after a couple of hours of keeping up with her! She is 52 yrs. young (is that legal to tell?) and she says I am her hero, but my God, she is really my hero, she knew what she wanted and she went for it in such a humungous way!
I left the place loaded for bear with all the brochures and goodies one of the administrators, Catherine, told me I just had to have because I needed to come back for at least a week's class - which, I will do come hell or high water before I leave California. (as of 11/06 in Washington, I’ve not made it…yet)
For all who have not taken the opportunity to visit one of the CIAs - I hope you will, just think ‘goosebumps and hair standing up’ experience in those rooms. And the Chefs were so welcoming!!
Speaking of Chefs, the one bummer, well kind of, FoodDude was at the hospital - the new baby had just arrived, so couldn't see him. But I left a card from all of us for him. He is very well liked there.
...and how was your day?
Dave, thank you for the opportunity to represent C2C in this way - the CIA was so appreciative of us all who made this possible for a student.
...AND FOR LUNCH...
We went to Bistro Jeanty in Yountville for lunch ...oh my! There were two of us, so we made sure we ordered different things to be able to taste.
I took Janis' advice and ordered the deep fried smelts with spicy lemony aioli - addictive!!
I ordered a second hors for my lunch - Rabbit Pate with Celery Root Apple Salad - another winner. (June, Beef Cheeks weren't on the menu or special, darn.)
My friend order the 'special' Asparagus Soup advertised as not the creamy type. When it came it was topped with a wonderful puff pastry and digging right into it, Coleenie found a gorgeous salmon colored cream soup...????? We kept tasting trying to figure out the flavors and where the hell the asparagus was. Finally called our waiter over ...he had made a mistake, she got the 'signature' Tomato Soup in error. But, she wouldn't let it go back, it was so good. (The chef very nicely gave me the recipe - it really is super!!)
Then she had the Coq au Vin - I was surprised how strongly flavored the sauce was for the chix, but it worked somehow ...but a little too bacony, I thot.
Split a Lemon Tart for dessert.
Overall, a very nice lunch. The hits for me were the Soup and the Smelts!! Loved those little buggers! Janis also mentioned in her post a few weeks ago about stuffing them .... I dunno, they are kinda small to be messin' with like that, but, maybe I'll give it a try.
Then on to the Tourist Traps - THAT was fun! Picked up three different cuts of pasta - the multi-colored stuff. Bow-ties, long, narrow lasagne type strands, and 4"X6" lasagna sheets - pastel yellow, green and pink - now, what sauce with this? I don't want to cover w/a typical red sauce, maybe some kind of white? Hmmm, someone was talking about Stroganoff in another post, that might be good...
O. K. that was my Thursday, Apri121, 2005 - now, I'll go pack the trailer....
WOW!!!!
O.K., notes in hand, here goes! First note is - "truck parked in 6C" - big damn parking garage at the Venetian...
The restaurant is gorgeous and then we started…
Had a look at the menu and our tag team servers told us of the 'specials' (that doesn't seem to go with the place )
When we had what we thot we wanted to order, we had the sommelier come over to see if we could match one bottle of wine with all the goodies - and what a wonderful choice he made for us. (June and bbally, I'll list the wine first 'cause that's probably what you two will scroll down to see!)
Domaine La Milliere 2003 Vieilles Vignes
Cotes du Rhone
Cuvee Unique
My first first was when they brot out the 'in house' made rolls with a small bowl of butter, of course, but also a bowl of pistachios...I'd not seen that before, but a great combination!
Next we were surprised with an amuse-bouche - a small pastry 'thimble' filled with really sweet crabmeat and topped with a crispy tarragon leaf. What a delightful combination.
Hors d' oeuvre(s) - Confit de Canard (confit with riz rouge-red rice- and sweet peas shoots)
Roy's Plats Principaux - Gigot d'Agneau
Roasted leg of lamb with garlic braised Swiss chard, rosemary roasted sweet carrots and lamb jus (jus - to die for!!)
O.K, now here I have to digress a tad. For years my father-in-law promised to prepare sweetbreads for me, but for some reason the years passed by and he never did and I've never tried them and then he was gone.
When the server mentioned Sweet Breads was a special of the evening, I thot well, if I'm ever going to try them, Bouchon's is the place!!
They were out of this world and I'm just now realizing I could have been eating these for 30 years if....
The Sweetbreads were served with Hen of the Woods mushrooms, spring onions, thyme all placed on a very subtle vanilla infused béchamel (?). The 'breads' were lightly floured and sautéed quickly for a wonderful crispy outside and creamy inside. (I just know my f-i-l was looking down, thrilled that I was finally having his favorite!)
We chose to have Fromage with honeycomb to end the meal - we selected three from six offerings
St. Maure de Touraine (goat cheese)
Fourme d'Ambert (cows milk)
P'Tit Basque (sheeps milk)
and of course the honeycomb served in an apple ring.
I suppose talking of money is bad form, but!! We went in expecting to spend at a minimum of $200 - but with the $50.00 bottle of wine, the total came to $148.00!! Can you believe that? (Hell, we could have ordered the Terrine de Foie Gras de Canard at $45.00/for 5 oz!!)
Speaking of the wine, this bottle saw us thru the entire meal and was wonderful with every flavor!!!
Evidently the 'house' pays attention to the requests of customers to the maitre d'. The sommelier began by saying he understood I was a semi-retired chef and they were delighted to have us with them.
Towards the end of our meal, one of the servers came over and said whenever we were ready, the pastry chef was waiting to give us a tour of the kitchen. (many of you know me well enuf by now to now how incredibly excited I am at this point!!!)
We were taken back to the kitchen and met Pastry Chef Chris Heron (I'm not sure of the spelling here and at this moment, I can't find his damn card - will come back and correct). What a delightful young man and talented chef he is. He showed us the entire kitchen and we met everyone (no, not Chef Keller) at each of the stations. I spied a sauté pan of sweetbreads on the stove and headed over and the cook took me through exactly how he was preparing them - is that wonderful?? And, he seemed so pleased at how much we enjoyed them. The line cooks told me I could join them in cooking anytime I was in town...oh my!
And that friends, was my dinner at Bouchon's.
P.S. 11/06 – During the planning of our annual C2C fundraiser dinner at Florian’s, Chef Chris Heron was planning on joining us in Flo’s kitchen for this dinner! But, pressures of his job prevented this at the last minute. What a thrill that would have been for all of us!
O.K., notes in hand, here goes! First note is - "truck parked in 6C" - big damn parking garage at the Venetian...
The restaurant is gorgeous and then we started…
Had a look at the menu and our tag team servers told us of the 'specials' (that doesn't seem to go with the place )
When we had what we thot we wanted to order, we had the sommelier come over to see if we could match one bottle of wine with all the goodies - and what a wonderful choice he made for us. (June and bbally, I'll list the wine first 'cause that's probably what you two will scroll down to see!)
Domaine La Milliere 2003 Vieilles Vignes
Cotes du Rhone
Cuvee Unique
My first first was when they brot out the 'in house' made rolls with a small bowl of butter, of course, but also a bowl of pistachios...I'd not seen that before, but a great combination!
Next we were surprised with an amuse-bouche - a small pastry 'thimble' filled with really sweet crabmeat and topped with a crispy tarragon leaf. What a delightful combination.
Hors d' oeuvre(s) - Confit de Canard (confit with riz rouge-red rice- and sweet peas shoots)
Roy's Plats Principaux - Gigot d'Agneau
Roasted leg of lamb with garlic braised Swiss chard, rosemary roasted sweet carrots and lamb jus (jus - to die for!!)
O.K, now here I have to digress a tad. For years my father-in-law promised to prepare sweetbreads for me, but for some reason the years passed by and he never did and I've never tried them and then he was gone.
When the server mentioned Sweet Breads was a special of the evening, I thot well, if I'm ever going to try them, Bouchon's is the place!!
They were out of this world and I'm just now realizing I could have been eating these for 30 years if....
The Sweetbreads were served with Hen of the Woods mushrooms, spring onions, thyme all placed on a very subtle vanilla infused béchamel (?). The 'breads' were lightly floured and sautéed quickly for a wonderful crispy outside and creamy inside. (I just know my f-i-l was looking down, thrilled that I was finally having his favorite!)
We chose to have Fromage with honeycomb to end the meal - we selected three from six offerings
St. Maure de Touraine (goat cheese)
Fourme d'Ambert (cows milk)
P'Tit Basque (sheeps milk)
and of course the honeycomb served in an apple ring.
I suppose talking of money is bad form, but!! We went in expecting to spend at a minimum of $200 - but with the $50.00 bottle of wine, the total came to $148.00!! Can you believe that? (Hell, we could have ordered the Terrine de Foie Gras de Canard at $45.00/for 5 oz!!)
Speaking of the wine, this bottle saw us thru the entire meal and was wonderful with every flavor!!!
Evidently the 'house' pays attention to the requests of customers to the maitre d'. The sommelier began by saying he understood I was a semi-retired chef and they were delighted to have us with them.
Towards the end of our meal, one of the servers came over and said whenever we were ready, the pastry chef was waiting to give us a tour of the kitchen. (many of you know me well enuf by now to now how incredibly excited I am at this point!!!)
We were taken back to the kitchen and met Pastry Chef Chris Heron (I'm not sure of the spelling here and at this moment, I can't find his damn card - will come back and correct). What a delightful young man and talented chef he is. He showed us the entire kitchen and we met everyone (no, not Chef Keller) at each of the stations. I spied a sauté pan of sweetbreads on the stove and headed over and the cook took me through exactly how he was preparing them - is that wonderful?? And, he seemed so pleased at how much we enjoyed them. The line cooks told me I could join them in cooking anytime I was in town...oh my!
And that friends, was my dinner at Bouchon's.
P.S. 11/06 – During the planning of our annual C2C fundraiser dinner at Florian’s, Chef Chris Heron was planning on joining us in Flo’s kitchen for this dinner! But, pressures of his job prevented this at the last minute. What a thrill that would have been for all of us!
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