Posted on Jan 26, 2009 under Archives, Food and Travel News |
Each year, hundreds of visitors come to San Francisco and fall in love with its unbelievable vistas, graceful architecture, cuisine-defining restaurants and bountiful activities. Along with its many historic and musical associations with love, the city is home to a deeply romantic landscape perfect for inspiring passion.
At the crest of Nob Hill sits one of the most romantic places to stay, the historic Fairmont Hotel, commanding views of the bay, Coit Tower and Fisherman’s Wharf. The Italian-Renaissance masterpiece of a grand hotel houses an extravagant lobby with gold-trimmed Corinthian marble columns, crystal chandeliers, a spectacular spiral staircase and rococo furniture. Each of the large 591 rooms share an equally opulent design scheme offering pale color schemes, high ceilings, dark furniture, spectacular city views, oversized marble bathrooms, goose down pillows and large walk-in closets. The hotel’s ornate Laurel Court restaurant is the perfect place for a luxurious afternoon tea or opt for dinner and drinks amidst tiki torches, dancing and a live band at the Polynesian Tonga Room and Lounge.
I visited the Fairmont and the Tonga Room for a story on romantic weekends and here are some of the dishes that Chef Mark Passetti prepared:
The Tonga Itch
I started off with the Tonga Room’s signature cocktail, The Tonga Itch, made from vodka, pineapple and grenadine.
Tuna Poki
Next came a small bowl of fresh ahi tuna poki, a nice way to start off the meal.
Tonga Appetizer Platter
The Tonga Appetizer Platter included spare ribs, coconut panko crusted prawns (my favorite) and a nice flatbread.
Swordfish
The main course was swordfish with teriyaki vegatables and a fresh pineapple salsa with a cream citrus sauce.
White Chocolate Pearl
Dessert was the restaurant’s famous white chocolate pearl – chocolate mousse in a white chocolate shell with tapioca.
Posted on Jan 26, 2009 under Archives, Food and Travel News, Las Vegas |
Mobil Travel Guide announced its highest accolade, Mobil Five-Stars, to first-time recipient SKYLOFTS at MGM Grand and three-time winner Joël Robuchon at MGM Grand.
With only 44 Mobil Five-Star hotel winners for 2009, this rating distinguishes SKYLOFTS at MGM Grand as one of the top hotels in the United States and Canada. Unveiled as a rare and private sanctuary of sleek, elegant two-story accommodations high above the Las Vegas Strip, the sophisticated SKYLOFTS offer discerning visitors the quintessential Loft environment harmonizing design, technology, decor, vistas and service.
Culinary history was made in Las Vegas in September 2005 when legendary Chef Joël Robuchon opened his first fine dining restaurant in the United States at MGM Grand. Since opening, his eponymous restaurant has received the Mobil Five-Star, Michelin Three Star and AAA Five Diamond Awards – the top accolades for each of these organizations. Joël Robuchon is one of only 20 Mobil Five-Star restaurants.
Posted on Jan 22, 2009 under Archives, Food and Travel News |
The Viceroy Palm Springs is the perfect location for a weekend tryst. Grecian urns, classical statues, marble covered surfaces and floors and a crisp white, black and vibrant yellow color scheme run throughout this 68-room boutique hotel. The best rooms for getaways are the white-washed villas featuring brick fireplaces, abstract paintings, black and white gingham sofas, bold geometric wallpaper and large extra-comfortable beds with Italian linens, situated around the stunning lawns and poolside cabanas.
The signature restaurant, Citron, is vibrant yellow and white with French windows opening to the main courtyard patio and pool. I recently had the pleasure of staying at the Viceroy and dining (with my friend Paul) on a tasting menu from new Executive Chef James Bailey. Here is the delicious menu that Chef Bailey prepared for us:
Le Citron Blue and bellini at Citron
I started off with a Bellini and Paul chose the restaurant’s signature drink, Le Citron Blue, made with Hypnotic “Tiffany blue” liqeuor and Ketel One Citron, shaken and served in a sugar rimmed glass. Both were tasty.
Oyster with leek and caviar
Chef Bailey then brought us a nice amuse buse of a single oyster with leeks and topped wit caviar.
Roasted Baby Beet Salad
Next we sampled a delicious roasted baby beet salad with arugula, pine nuts and a nice sherry vinegar.
Potato leek soup, with truffles!
Then came a small cup full of potato leek soup with truffle shavings on top. We really loved this soup.
Scallop with squash puree and brussel sprout salad
Next we sampled a seared scallop with squash puree and a brussel sprout salad. Paul and I both aren’t fond of brussel sprouts, but we loved this dish.
Tuna Tartar Stack
This beautiful dish was almost too pretty to eat. We marveled at the chef’s chopping skills, with each layer having uniform shaped pieces of each component. The stack includes yellowtail tuna, red onion, hearts of palm and avocado. It comes with some fresh potato chips. This was also very good.
Bass with mushrooms and asparagus
Next came this tasty seared bass with asparagus and hen of the wood mushrooms and bacon. yum.
New York striip steak
Then we sampled this perfectly cooked New York strip steak, which came with blue cheese, Swiss chard and some tasty french fries.
Veal cheek
Our favorite of the night was the veal cheek, which was similar to a short rib but more tender. It came with a wonderful potato risotto, watercress salad and a truffle veal reduction. At this point we were getting pretty full, but we ate every last bite of the plate.
vanilla ice cream with berries
Out came dessert, a homemade vanilla ice cream with berries. Chef Bailey came out and poured balsamic vinegar over the dish as a sauce.
Kit Kat dessert
The waiter brought out Citron’s signature dessert, the Kit Kat, which features lots of chocolate and strawberries. It was also delicious. We thought we were finished, but one more surprise came out:
Beignets and strawberry soup, yummy.
Out came this grand plate of beignets and a lovely strawberry soup. I ate most of the soup and Paul tried to finish the beignets, but at this point we were stuffed. The entire meal was the best I have eaten in the desert and the service was excellent. I highly recommend visiting Citron and experiencing Chef Bailey’s delicious food and the new menu.
Paul and Shaena at Citron
Viceroy Palm Springs (415 S. Belardo Road, 760.320.4117, www.viceroypalmsprings.com, rooms range from $289 – $569)
Posted on Jan 22, 2009 under Archives, Chefs, Interviews |
Executive Chef James Bailey
Executive Chef James Bailey was born and raised in Richmond, Virginia. He received a Pro Chef degree at the esteemed Culinary Institute of America and quickly ascended to Executive Chef status for a number of prestigious venues, most recently at the Sheraton Delfina – a Kor Hotel Group property – where he developed a profound appreciation for the diverse food culture of the west coast. Prior to his work at the Delfina, he was Executive Chef for the Richmond Country Club in Richmond Virginia. He is currently the Executive Chef at Citron at the Viceroy in Palm Springs. I sat down with Chef Bailey to discuss his cooking philosphy and the new menu at Citron.
