Archives for May, 2009

Redondo Beach Press Tour, Part 2, Dinner at Baleen

Posted on May 25, 2009 under Archives | 1 Comment

The second half of last weekend’s press tour of Redondo Beach included cocktails at the Portofino Hotel and Yacht Club followed by a tasting menu from chef Daniel Roberts at Baleen restaurant.

Baleen Chef Daniel Roberts

Baleen Chef Daniel Roberts

We started off the meal with a seared ahi and watermelon carppacio.

seared ahi with watermelon

seared ahi with watermelon

Next we had a pear and arugula salad with gorgonzola.

pear and arugula salad

pear and arugula salad

Next came my favorite of the night, a spicy seafood ciopinno.

Cioppino

Cioppino

Chef Roberts also gave us some yummy mac n cheese.

mac n cheese

mac n cheese

Our meat course was a tasty short rib with truffle mashed potatoes.

short rib

short rib

Everything was delicious.  We finished the meal with strawberries and marscarpone cheese.

strawberries

strawberries

Redondo Beach Press Tour, part 1

Posted on May 25, 2009 under Archives | No Comment
Portofino Hotel and Yacht Club

Portofino Hotel and Yacht Club

Last weekend I joined a group of writers for a press tour of Redondo Beach organized by the Redondo Beach Chamber of Commerce and Visitors Bureau and Susan Bejeckian of SBPR Public Relations.  I stayed at the Portofino Hotel and Yacht Club.

Writer's breakfast at Splash, Crowne Plaza Hotel

Writer's breakfast at Crowne Plaza Hotel, Splash

All of us met at the exhibition kitchen at Splash in the Crowne Plaza Hotel.  Splash has an open kitchen where you can watch the cooks prepare your meal and a chef’s table inside the kitchen.

Chefs preparing omelettes

Chefs preparing omelettes

I had an omelette, prepared by the chefs above.

my breakfast

my breakfast

During breakfast we learned about the history of Redondo Beach and then took a tour of the Crowne Plaza Hotel.  I especially liked the view from the large pool deck, below.

Crowne Plaza pool deck

Crowne Plaza pool deck

We toured the marina and seaside lagoon and then headed to Captain Kidd’s Fish Market.

Captain Kidd's Fish Market

Captain Kidd's Fish Market

Inside was a wide variety of fresh fish which guests can pick out and have cooked to order.

Next we headed to the Disco Bus, where our host Tom Kearney showed us the Whaling Wall, Sealab, the historic Moreell House, the Galleria and Riviera Village before dropping us off at the pier.

Disco bus, complete with purple leopard seats

Disco bus, complete with purple leopard seats

Writers on disco bus

Writers on disco bus

Once we exited the bus, we headed to the pier.

Redondo Beach Pier

Redondo Beach Pier

We were all pretty hungry, so we stopped off at Maison Riz for lunch.

Maison Riz, pier

Maison Riz, pier

The chef prepared a wonderful tasting menu, first course was roast duck breast with green pepper sauce, Chilean sea bass, and a salmon and foie gras croquette.

First course

First course

Next came an assortment of sush – scallops with black truffle miso and wagyu beef tataki.

Sushi, course 2

Sushi, course 2

Our third course was dessert, which we all loved.  A yummy fruit/orange, panna cotta and apple wonton crisp.

Orange with fruit

Orange with fruit

panna cotta, my fave

panna cotta, my fave

apple wonton crisps, everyone loved these

apple wonton crisps, everyone loved these

All of the food was delicious and the restaurant has a great view.  Well worth the drive to Redondo for a romantic dinner.

picking my oyster

picking my oyster

Right next to Maison Riz is Mie Pearl, a jewelry shop where you can pick an oyster and keep the pearl, which we all got to do.  Above, I am picking my oyster, below, there is the pearl!

my pearl

my pearl

After the tour I headed back to my big comfy bed at the Portofino for a nice nap before dinner.

Uncork’d Gala Dinner, Bellagio

Posted on May 12, 2009 under Archives | No Comment
May 9 Uncork'd Gala Dinner

May 9 Uncork'd

On May 9th, the Uncork’d Gala Dinner was held in the Monet Ballroom.  On the way there I passed through the conservatory and had to take a few pics of the beautiful tulips, here they are:

Tulip display at Bellagio

Tulip display at Bellagio

tulips up close

tulips up close

Everyone entered the ballroom and went onto the patio to view displays from the participating restaurants and for a chance to sample appetizers and drinks and chat with the chefs.

Yellowtail Sushi Restaurant and Bar Display

Yellowtail Sushi Restaurant and Bar Display

Above is the Yellowtail Sushi Restaurant and Bar display.

Yellowtail chef Akira Back with staff

Yellowtail chef Akira Back with staff

Chef Akira Back and his staff mingled with guests.

Picasso display

Picasso display

Picasso and Todd English’s Olives also had nice displays.

Todd English's Olives display

Todd English

Amidst the camera crews I snuck in for a pic with chefs Todd English and Isaac Carter.

Me, with the two master chefs Todd English and Isaac Carter

Me, with the two master chefs Todd English and Isaac Carter

The Jean-Georges Vongerichten’s Prime Steakhouse display made everyone hungry.

Prime Steakhouse display

Prime Steakhouse display

Prime chef Robert Moore was on hand with several guys who provided the Wagyu beef to answer questions and mingle with the crowd.

Prime chef Robert Moore

Prime chef Robert Moore

I got to sample the artichoke and goat cheese drumsticks, which were really tasty, but missed the rest of the appetizers.

artichoke and goat cheese drumsticks

artichoke and goat cheese drumsticks

Once inside, our hostess, Bon Appetit Editor-in-Chief Barbara Fairchild greeted all the guests.

Bon Appetit Editor-in-Chief Barbara Fairchild

Bon Appetit Editor-in-Chief Barbara Fairchild

Our first course was Japanese snapper carpaccio with micro shiso and tosazu, from chef Akira Back of Yellowtail,  paired with a 2006 Loimer Risling from Austria.  Our table loved the freshness of the snapper.

Japanese snapper carpaccio

Japanese snapper carpaccio

Next came roasted scallops with green asparagus, Hollandaise mousseline and confit of leeks from Chef Julian Serrano of Picasso.  Paired with a glass of Torres Nerola Cataluyna, 2005.

roasted scallop

roasted scallop

Next came Michael Mina and Anthony Amoroso’s crispy pork belly, vegetables a la Grecque with wild arugula and California ranch olive oil (Michael Mina restaurant).  Paired with a Domaine Ott Rose Clos Mireille Cotes du Provence 2007.

crispy pork belly

crispy pork belly

Our last course was from chef Robert Moore of Jean-Georges Vongerichten’s Prime Steakhouse – a dry aged A5 Wagyu rib-eye with grilled shiitake mushrooms and sesame mustard.

Wagyu rib-eye

Wagyu rib-eye

All of the dishes were spectacular but the star of the night was the huge dessert display by Jean-Philippe Maury of Jean-Philippe Patisserie.  We all went back outside to sample the many many desserts.  Here are some pics:

Here is what I selected to taste:

My choice of treats

My choice of treats

I liked the Chocolate Decadence the best, but all were brilliant.  Here is what my foodie friend Mary Ellen tried:

Mary Ellen plate 1

Mary Ellen plate 1

Mary Ellen plate 2

Mary Ellen plate 2

The event was a wonderful end to a weekend full of fabulous food.   Here is a pic of Mary Ellen and the girls, enjoying the treats before heading back home.

the foodie gals

the foodie gals

All Star Interactive Luncheon at Encore

Posted on May 11, 2009 under Archives | No Comment
Interactive Luncheon

Interactive Luncheon

On Saturday afternoon, I attended the All-Star Interactive Luncheon at Encore.  Each table was assigned a chef to help them prepare our lunch.  Our chef was Joseph Leibowitz from Alex restaurant.

Alex chef Joseph Leibowitz

Alex chef Joseph Leibowitz

Many other chefs participated, helping out each table.  Daniel Boulud also was in attendance.

Chef Daniel Boulud

Chef Daniel Boulud

posing with Alessandro Stratta, Paul Bartolotta and Daniel Boulud

posing with Alessandro Stratta, Paul Bartolotta and Daniel Boulud

Bon Appetit editor Barbara Fairchild welcomed the crowd.

bon appetit editor Barbara Fairchild

bon appetit editor Barbara Fairchild

As the meal began, we were served bread and wine.

bread

bread

Ingredients for our table:

our table's ingredients

our table

Our first course was chilled lobster with spring vegetables crudites and lemon vinaigrette.

First course, chilled lobster

First course, chilled lobster

Ingredients for second course, sauteed sea scallops with porcini mushrooms.

scallops

scallops

ingredients for the third course

ingredients for the third course

I volunteered to cook the third course, spring gnocchi with peas and prosciutto, with chef Joseph.

finished dish

finished dish

The finished dish.

Our last course was a marinated squab breast with caramelized Japanese eggplant and couscous with fresh mint and pistachios.

Ingredients for couscous

Ingredients for couscous

Squab

Squab

Our lunchmate, cooking final course

Our lunchmate, cooking final course

The finished dish, plated

The finished dish, plated

All attendees were given an apron signed by the chefs before dessert, which was a yummy chocolate and caramel goodie as well as a strawberry tart.

chocolate dessert

chocolate dessert

strawberry dessert

strawberry dessert

All the courses were delicious and our entire table had a great time.

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