Archives for August, 2012

Brunch at Navio, Ritz Carlton, Half Moon Bay

Posted on Aug 23, 2012 under Archives | 1 Comment
Ritz Carlton, Half Moon Bay

Ritz Carlton, Half Moon Bay

I recently traveled to Half Moon Bay to the lovely Ritz Carlton for a few days to enjoy the resort, the city of Half Moon Bay and several of the surrounding farms.  Part of our press trip included attending the hotel’s famous brunch on Sunday morning.  Headed by Executive Chef Xavier Solomon, the brunch includes over 200 items in a spectacular setting at the Navio restaurant overlooking the massive Pacific Ocean.

Chef Solomon at the cheese display

Chef Solomon at the cheese display

Much more than an average brunch featuring traditional breakfast items (but Eggs Benedict, sausages, bacon, scrambled eggs, pancakes and waffles are also included), the brunch features sushi/sashimi, an extensive cheese selection, raw bar, dim sum, salad area, carving area, select single plated items, pastries/bread, and desserts.  Because Chef Solomon set up each station with plenty of room for visitors to view and select items, although most seatings are completely booked there are no waiting lines except at the raw bar which was the most popular section during my brunch.  This was the best brunch I have attended,  for the quality of service, setup, and exceptional plating.  Here is what you can enjoy at the brunch.

I started off with the lovely sushi and sashimi platters and was impressed by the freshness and variety.

sushi display

sushi display

sushi

sushi

sushi

sushi

salmon tuna sushi

salmon tuna sushi

rolls

rolls

california rolls

California rolls

I tried a little of everything…

my sushi plate

my seafood plate

The raw bar was very popular and my favorite of the display areas.  It included three types of caviar and toppings, raw oysters, clams and crab claws and a huge bowl of shrimp.

crab claws

crab claws

caviar

caviar

oysters

oysters

The brunch also includes a variety of single serving items.

smoked trout flan sign

smoked trout flan

smoked trout flan

truffled mushroom soup

truffled mushroom soup

truffled mushroom soup

truffled mushroom soup

goat cheese parfait sign

goat cheese parfait and figs two ways

goat cheese parfait and figs two ways

My second plate:

my second plate

my second plate

The charcutier and salad section was also extensive.

artichoke quiche

artichoke quiche

sun dired tomato tart

sun dried tomato tart

charcuterie

charcutier

charcutier

charcutier

charcutier

charcutier

The brunch also featured a carving station with lamb and prime rib.

lamb

lamb

prime rib

prime rib

I headed for the cheese display before sampling any dessert.

goats milk ash cheese sign

ash goats cheese

goats milk with ash

coulemmiers sign

coulemmiers cheese

coulemmiers cheese

gorgonzola sign

gorgonzola cheese

gorgonzola cheese

blue cheese

blue cheese

I sampled a little of each cheese…

my sample cheese tasting

my sample cheese tasting

Next came desserts

cherry financier sign

cherry financier

cherry financier

choc panna cotta sign

chocolate panna cotta

chocolate panna cotta

cocunut plum compote sign

coconut plum compote

coconut plum compote

lemon tart sign

lemon meringue tart

lemon meringue tart

peanut butter choc sign

peanut butter chocolate bar

peanut butter chocolate bar

strawberry almond shot sign

strawberry almond shot

strawberry almond shot

tiramisu platter

tiramisu platter

tirimasu

tirimasu

tropical fruit cake sign

tropical fruit dessert

tropical fruit white chocolate

peach tart

peach tart

The dessert section also had a big truffle display

truffles

truffles

truffles

truffles

Here is my dessert plate

my dessert plate

my dessert plate

If you are in the Bay area the brunch at Navio is definitely a must.  Located at Ritz Carlton Half Moon Bay, One Miramontes Point Road, 650/712-7040 for reservations.

Interview with Chef Susan Feniger

Posted on Aug 13, 2012 under Archives, Chefs, Interviews | No Comment
Chef Susan Feniger

Chef Susan Feniger

Susan Feniger is one half of the popular “Too Hot Tamales” along with her longtime business partner Mary Sue Milliken. Almost 30 years ago, the two chefs opened CITY. Next came Border Grill in Santa Monica, California and Mandalay Bay Resort & Casino in Las Vegas, and then the Latin themed Ciudad in downtown Los Angeles and the Border Grill Truck. With the opening of Susan Feniger’s STREET in Hollywood in 2009, the celebrated chef launched her first solo venture.  Feniger’s dream of creating a unique restaurant inspired by the authentic flavors of street food was fulfilled. A veteran of 396 episodes of “Too Hot Tamales” and “Tamales World Tour” series, Feniger also co-authored five cookbooks with Milliken–City Cuisine, Mesa Mexicana, Cantina, Cooking with Too Hot Tamales, and Mexican Cooking for Dummies.   Her new book is Susan Feniger’s Street Food.  She has been on the board of the Scleroderma Research Foundation for 17 years and also serves on the board of the L.A. Gay & Lesbian Center.  I sat down with Chef Feniger to discuss her new book, STREET restaurant, and her philosophy on cooking.

 

Lunch with Chef Susan Feniger at STREET

Posted on Aug 12, 2012 under Archives | No Comment
STREET restaurant

STREET restaurant

Last Friday I ventured to Chef Susan Feniger’s restaurant STREET as part of the  Los Angeles Food & Wine Festival’s lunch series.  Once in while, as a food writer,  I get to meet and chat with a chef that I’ve enjoyed sampling their food and watching on television for years.  This was the case with Chef Feniger.

Chef Susan Feniger

Chef Susan Feniger

Feniger greeted all of the guests personally and offered a variety of refreshments before beginning a long cooking demo in the 100 degree heat.  The demo was conducted on STREET’s patio under bright orange umbrellas.

Chef Feniger and Chef Kajsa Alger discussed and let the crowd sample some of the many spices that they use in their recipes at STREET, including young ginger thai basil and palm sugar.

young ginger

young ginger

spices

spices

raw ingredients

raw ingredients

The chefs explained how to make a simple curry base emphasizing creating a balance between sweet and spicy and including a cooling side such as a yogurt sauce.  Feniger’s demo included a lovely clam dish and a Thai curry with chicken.

Cooking demo

Cooking demo

Spicy clams

Spicy clams

Thai curry chicken

Thai curry chicken

After sampling a variety of appetizers including Begali 5-spice shrimp cocktail with Singapore hot sauce, paani puri semolina puffs filled with spiced potato and three chutneys and date and kamut fritters with Persian rose petal, sesame and candied almonds, we moved inside to escape the Hades like heat and begin our tasting lunch.

edamame hummus

edamame hummus

We began our lunch with a lovely edamame hummus and crispy spiced papadum chips.

heirloom tomato salad

heirloom tomato salad

Our salad was a lovely mix of heirloom tomato fattoush with a mint harissa vinaigrette.

Syrain lamb meatballs

Syrain lamb meatballs

My fave was the Syrian lamb meatballs with date carob molasses and Syrian cheese.

Tatsutage fried chicken

Tatsutage fried chicken

We also sampled a nice Tatsutage fried chicken with Furikakae spiced tempura and pickeled vegetables served with a pea and pork coconut rice with pea shoots and spiced pork belly.  Yum.

guests at STREET lunch

guests at STREET lunch

I missed the Thai tea spiced creme caramel that was dessert as I joined Chef Feniger in the patio area to chat for a while about STREET and her new book, Susan Feniger’s Street Food, written with Chef Alger and Liz Lachman.

Susan Feniger's Street Food

Susan Feniger's Street Food

My interview with Chef Feniger will be included in my next post.  STREET is located at 742 North Highland Avenue, reservations at 323/203-0500.  Chef Feniger will be hosting a feast and book signing on August 26, cost is $50 for event and $70 for event and signed book.

Dinner at BlueFire Grill, La Costa Resort

Posted on Aug 09, 2012 under Archives | No Comment
BlueFire Grill

BlueFire Grill

A few weeks ago I ventured to Carlsbad to enjoy a few nights of relaxation at La Costa resort.  This 600-acre Spanish Mission-style oasis  houses a water park, spa, restaurants, condo villas, 17 tennis courts, eight swimming pools, 610 guestrooms and two PGA Championship golf courses.  They also recently added “Edge,” a nice adults only infinity pool complete with cabanas and a large jacuzzi.  On my first night I had a lovely chef’s tasting dinner at BlueFire Grill.   BlueFire is the centerpiece of the resort’s open air plaza, a large  promenade that runs from the lobby, past several shops and fountains, past the Chopra Center, and down to the resort’s  multimillion dollar spa facility.

The restaurant seats 324, with tables on the patio and in two dining areas inside next to the lounge.  The main dining room is romantic and intimate with dark wood floors,  cozy leather booths and a large fireplace, while next door the adjacent exhibition kitchen is perfect for foodies who want a watch the chefs in action.  Outside, diners can enjoy live entertainment and warming fire pits. Here is what Chef Greg Frey Jr. prepared for me at BlueFire.

Baja Ceviche

Baja Ceviche

I started out with the Baja Ceviche, local halibut, bay scallops, crab mixed with Persian cucumber and avocado with a splash of lemon.  Very refreshing.

Skuna Bay Salmon Salad

Skuna Bay Salmon Salad

Next came the Skuna Bay Salmon Salad, with hickory smoked Salmon (smoked in house!), artichoke, arugula, radish and a meyer lemon aioli.  Chef Frey brought out the fresh salmon used for this salad.  One of the best appetizers I have tasted.

Chef Fry with fish

Chef Fry with fish

Next came a lovely mahi mahi with grilled tomatoes and a corn succotash.

mahi mahi

mahi mahi

Next was my fave of the night.  Chef Frey and I share a mutual obsession with spaghetti carbonara, so he included his version.  It was everything that carbonara should be and a definite must if you are eating at BlueFire.

carbonara

carbonara

Chef Frey’s version is made with mesquite smoked chicken, pancetta, spaghetti and parmigiano reggiano.

short ribs

short ribs

The last main course was also a stunner – Durham Ranch coffee braised short ribs with marinated carrots and mushrooms served over arborio risotto.  I loved this dish.

chocolate salted caramel

chocolate salted caramel

For dessert I sampled the chocolate salted caramel, a lovely molten cake with creme fraiche, salted caramel sauce and a hazelnut florentine.

chocolate salted caramel

chocolate salted caramel

It’s worth it to venture to La Costa just to dine at BlueFire Grill, but while your there you can also enjoy the many pools, peaceful surroundings, a trip to the famous spa and a meditation session at the Chopra center.  Located at 2100 Costa Del Mar, reservations for BlueFire Grill at 760/929-6306.

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