The Divine Dish

Interview with Chef Bernard Derviex, Cuistot restaurant Palm Springs

Posted on Feb 03, 2010 under Uncategorized | 2 Comments

My friend Paul and I were fortunate to have the chance to eat at one of the best restaurants in the Palm Springs area, Cuistot.  We had a fantastic meal and got to sit down with Chef Bernard Derviex for a quick chat, our conversation is below.

Chef Bernard

Bernard was born in Condrieu, France in 1953. His family operated a farm and this is where he gained his appreciation for fresh, tasteful food. His father wanted him to pick up a trade, so at age 13, he became an apprentice charcutier and worked in Vienne until 1972. He worked under the direction of Chef Paul Bocuse in Lyon, France from 1972 to 1974 as a cuisinier and with Roger Verge in Le Moulin de Mougin. Bernard was sent by Paul Bocuse to the United States in 1974 to work at Le Francais in Wheeling, Illinois as a saucier/sous chef under the supervision of Jean Bachet. He then worked at the Pump Room in Chicago, Illinois from 1978 until 1980 as Executive Chef.

Bernard was hired in 1980 at the Beverly Hills Hotel at the recommendation of Wolfgang Puck. He was Executive Chef at the hotel until 1986. After leaving the Beverly Hills Hotel, Bernard went to the Grand Champions Resort in Indians Wells and also to Aspen, Colorado serving as Executive Chef until opening Cuistot in 1987.

In 2003 Bernard and his wife Susan broke ground on their new location. The building incorporates a rustic French farmhouse theme conceived by the Dervieuxs and executed by Design Development in Agoura Hills, CA.

 

Dinner at The Falls Prime Steakhouse

Posted on Jan 30, 2010 under Archives, Palm Springs | No Comment

A few weeks ago my friend Paul and I took my friend (and Paul’s boyfriend) Chris to The Falls Prime Steakhouse for a birthday dinner.

We started with a few of their signature flavored martinis chilled with cubes of dry ice, sending a smoky plume out of each of our glasses.

We ordered starters of bacon wrapped California mission figs stuffed with manchego cheese and chorizo, one of the faves of the evening.  We also got a Caesar salad for three prepared tableside.

The menu features a long list of steaks, chops, fish and delicious sides to choose from.  I got a ribeye steak, cooked perfectly and huge, and Paul and Chris ordered halibut and lamb, all were tasty.

We also ordered some sides including grilled vegetables, organic cremini mushrooms and bermuda onions, and mashed potatoes.

We ended the evening with an order of flaming bananas foster.

If you get a craving for a smokin’ cocktail or a good steak the next time you are in the desert, head to The Falls, 155 South Palm Canyon Drive, reservations at 760/416-8664.

Dinner at Burger Bar Las Vegas

Posted on Jan 27, 2010 under Archives, Las Vegas | No Comment

My friend Sheila and I visited Hubert Keller’s Burger Bar when we recently stayed at Mandalay Bay.  The 140 seat restaurant offers guests the ability to make their own burger with dozens of choices of toppings, cheeses and different types of protein.  Diners can choose from Kobe beef, Colorado lamb, turkey, Black Angus beef and vegetarian among other choices.    Toppings can include bacon, fried egg, prosciutto, ham, foie gras, grilled lobster and other offerings.

We started by splitting this yummy espresso shake.  Yum.

I ordered the Kobe burger with onions, avocado and bacon and Sheila got the American Classic with the basics.  Here are our burgers.

We also got buttermilk onion rings and fries.  Both were really crispy and good.

Here we are in our booth:

Any burger lover will enjoy a stop at Keller’s Burgar Bar, which also has locations in San Francisco and St. Louis.  If you are in Vegas, head to Mandalay Bay.

Interview with Valentino Executive Chef Luciano Pellegrini

Posted on Jan 27, 2010 under Archives, Chefs, Interviews | No Comment

My friend Sheila and I recently visiting Valentino restaurant at the Venetian.  Valentino is the sister restaurant to the world-renowned Valentino located in Santa Monica.  The stylish main dining room has warm wood paneled walls and vaulted ceilings with furnishings and artifacts from Italy including the terrazzo floor and Venetian glass found in the lighting decor.

The menu is extensive, offering a seven-course Chef’s Extravaganza which is a good choice if you want a bit of everything on the menu, or you can order a la carte items.  Choose from over 24,000 wines to go with your meal.

Here are some pics of the entrees, lobster with black pasta and brick pressed chicken with spinach risotto.

We interviewed Chef Pellegrini before we started eating, the interview and a bit about his philosophy and background in cooking follow.

James Beard Award-winning chef Luciano Pellegrini was born in Bergamo, Italy and began his culinary experience in his mother’s kitchen.  At age 13, he enrolled at San Pellegrino, one of Italy’s most prestigious hotel schools. He spent his teenage years attending school and gaining experience at various restaurants throughout Italy. After graduation, Pellegrini was exposed to dining at its finest when working at Locanda dell’Angelo in Bergamo.

At the age of 18, after completing his required one-year of military service as a parachutist, Pellegrini started his culinary career and gained valuable experience and working inside the kitchen’s of some of Italy’s top restaurants.  In 1985, Pellegrini took what would be his career-changing step by moving to the United States to work with restaurateur Piero Selvaggio, who had achieved a solid reputation for bringing genuine Italian cuisine to California.

By 1987, Pellegrini was quickly developing both his cooking and kitchen leadership skills as a pasta chef at Selvaggio’s restaurant, Primi.  In 1991, Pellegrini was promoted to executive chef at Posto restaurant in the San Fernando Valley.

Looking to take his culinary skills to the next level, Pellegrini returned to Italy, and while there learned the art of grilling on the “fogolar,” a traditional, flavorful way of cooking on a wood-burning open hearth. He also spent a great deal of time with Bruno Libralon, a renowned Italian Chef and head of the Italian Chef Association, who is often referred to as the “King of Fish.” Pellegrini also spent time with a local sausage expert in order to perfect the art of sausage-making, something very important in Italian cooking. During different stages in his travels, Pellegrini has worked with some of the most creative and respected Italian chefs in the world including Gianfranco Vissani, Fulvio Pierangelini, Paola DiMauro and Nadia Santini.

Pellegrini returned to California to showcase his honed craft and it paid off as the James Beard Foundation listed him among the Top 10 chefs in Los Angeles. He maintained this position for six consecutive years.

In May of 1999, Pellegrini  moved to Las Vegas to become executive chef and partner of Valentino Las Vegas (Venetian Hotel & Casino), the sister restaurant to Selvaggio’s iconic Santa Monica location. Over the past decade, Pellegrini’s dedication and passion in the kitchen has solidified Valentino as one of the leading Italian restaurants in the southwest. Valentino Las Vegas has received numerous awards including the esteemed DiRoNA (Distinguished Restaurants of North America) Award of Excellence, six Las Vegas Life Epicurean Awards for Best Italian Restaurant in Las Vegas and a 2007 Epicurean Award for the city’s best wine list. Valentino Las Vegas has also received the Grand Award from Wine Spectator annually since 2002.

Pellegrini is also a partner at Giorgio Ristorante, a more casual restaurant concept located at Mandalay Place on the Las Vegas strip and PS Valentino Vin Bar inside Houston’s Hotel Derek.