Posted on Dec 21, 2008 under Archives |
The great British custom of partaking in afternoon tea offers a legitimate excuse to relax, take a break, and catch up with a friend amidst the most comfortable and luxurious settings. Once inside a tearoom, the chaos and noise of the outside world disappears and is replaced with tranquility and elegance.
Each year during the holiday season , my friend UCLA Education Professor John McNeil and I try out a new place for afternoon tea. This year we visited the Polo Lounge tea at the Beverly Hills Hotel.
selection of teas
The historic Polo Lounge is nestled off the lobby of the pinkish 97-year old hotel (yep, it is almost a century old!), where the luxurious decor has changed little over the years. The Old Hollywood glamour is intact with large comfy velvet booths, striped walls of dark green and cream, French windows and a dramatic patio with a large oak tree and blooming vines. Our tea began with a nice table selection of teas. Our tea was then delivered in individual water pots.
Tea and individual water pot
Shortly after, a three tier tray arrived containing egg salad with watercress, chicken salad on marble rye, English cucumber with dill cream cheese, green and white asparagus with bourbin cheese and smoked salmon on pumpernickel with caviar sandwiches.
tea sandwiches
We also received a nice variety of scones which we cut in half and loaded with clotted cream and jam.
blueberry scone with clotted cream and jam
Next came a nice tray of desserts. All were delicious. The chocolate was our favorite.
tea desserts
Both of us loved the regal and elegant ambiance, comfy seating and yummy treats. Afternoon tea at the Polo Lounge runs $33 per person.
My friend John and I enjoying tea
Posted on Dec 18, 2008 under Archives, Food and Travel News, Los Angeles |
The Langham Hotel is hosting a Teddy Bear Tea for the holidays. Here are some pics:
sandwiches and sweets
My friend Sachi joined me for tea
The food and decorations were wonderful. Pastry chefs worked to create this giant gingerbread house.
Gingerbread house
Giant teddy bear
Posted on Dec 18, 2008 under Archives, Recipes |
For the past few nights it has been cold and rainy in LA and the perfect weather for a hearty and satisfying dinner. After trying many recipes for short ribs, I think this one stands out as the best. I paired it with mom’s recipe for garlic mashed potatoes.
Braised short ribs with garlic mashed potatoes
Here are the ingredients you will need:
4 pounds short ribs (I get these from Costco)
3 tablespoons extra virgin olive oil
1 medium onion
2 carrots, chopped
1 large tomato
3 celery ribs
1/2 head garlic
1/4 bunch fresh thyme
1 1/2 cups dry red wine
2 cups low sodium beef stock
4 potatoes
1/3 cup sour cream (I like Trader Joe’s)
2 tablespoons butter
1 whole head garlic, roasted
garlic salt
one 4 pound package of short rib meat from Costco
Heat the olive oil in a large Dutch oven. Add the thyme to infuse the oil. Cut the short ribs into 2 inch pieces and salt and pepper all sides.
Cubed salt and peppered meat
Put the cubed meat in the dutch oven and sear on all sides. Remove and put them on a plate for future use.
Seared meat
Place the onion, garlic, celery, carrot, and tomato into a food processor and blend into a smooth pulp. This looks a bit strange but it will taste great later on.
Sauce ingredients in blender
Blended sauce
Add the vegetable pulp to the dutch oven and season with salt and pepper. Cook for five minutes. Pour in the red wine and beef stock and bring to a boil. Place braised ribs into the dutch oven evenly throughout the sauce and reduce the heat to a simmer.
Short ribs cooking in dutch oven
Simmer 2 1/2 hours until meat is tender. I cover the dutch oven with a lid. Wrap head of garlic in aluminum foil and roast in a 350 degree oven for 45 minutes. When cool, unwrap and squeeze our garlic and reserve.
ingredients for mom's mashed potatoes
Peel and chop potatoes. Put pieces in a pot of boiling hot water and sprinkle with garlic salt. Boil potatoes until ready to mash. Drain potatoes, turn off heat and return potatoes to pot. Add roasted garlic, sour cream, and butter, and mash!
Plate mashed potatoes and top with short ribs and sauce. Enjoy!
Posted on Dec 14, 2008 under Archives, Food and Travel News, Los Angeles |
Last Thursday evening the Langham Huntington Hotel and Spa held a press event to introduce their new California-bistro style menu for the Terrace restaurant. Chef de Cuisine Loren Lawe, along with the guidance of Executive Chef Denis Depoitre and Executive Sous Chef Christophe Pellier, created the menu with the intention of bringing new flavors to the hotel and the community. Pastry Chef John Quinn created the dessert menu.
Chefs Loren Lawe and Denis Depoitre
The new menu is comprised of an assortment of appetizers, salads, sandwiches, pastas, entrees and “plateaus,” which are meals designed to share among two to eight people. Here are some pics of the new items on the menu:
Osso bucco with creamy polenta and fried parsnips
Western bone-in rib eye with roasted veggies and bearnaise sauce
Roasted duck confit with sweet yams, sauteed cabbage and duck rillette
ham black truffle macaroni and cheese
Slow braised short rib with pastroville artichoke and micro cilantro salad
Whole roasted chicken tagine and couscous
Pastry chef John Quinn showed us how to make sculpted marzipan desserts, here is our favorite – the teddy bear.
marzipan Teddy
Chef Quinn also created dozens of delicious and beautiful desserts, below is the stunning dessert table.
Dessert table at Langham
My friend Dalbert (seen above getting tea to the left of the table) and I selected these tasty treats to sample.
yummy desserts
You can listen to a short interview with chefs Lawe and Quinn on the interview link.