An actual conversation with my cousin:
Cousin: So where are you guys going for your birthday dinner?
Me: Honda Ya Izakaya
Cousin: What's that?
Me: Yakitori
Cousin: What's that?
Me: Japanese BBQ on a stick
Cousin: Oh.....
Sunday, March 22, 2009
Thursday, February 12, 2009
My Last Supper
Inspired by last night's Top Chef, this post is what I would want as my last supper if I were to die tomorrow. Of course there are many many foods I would love to have, but if I had to pick and choose, this is one of the few I would narrow it down to.
I would start with just a simple salad (but not the "airplane food" Fabio served), but a lightly dressed green salad with seasonal berries and candied nuts. Or a caesar salad. For an appetizer, I would want Cut's maple glazed pork belly, which is cooked confit style in duck fat for 3 days. That was a PHENOMENAL dish.
Personally, and of course I would have a lot of other options, I would want surf and turf for an entree. I would want a perfectly cooked, well seasoned steak (12 oz Japanese Wagyu rib eye) with a truffle demi-glace and a perfect butter poached lobster tail. On the side would be a heaping mound of smooth and creamy roasted garlic mashed potatoes. That's it.
And then for dessert, I would want bread pudding, not with raisins, but with chocolate chips and walnuts, made with brioche or croissants. The top would be crispy, but the inside would be soft and delicate. Served alongside vanilla bean ice cream and creme anglaise.
I would start with just a simple salad (but not the "airplane food" Fabio served), but a lightly dressed green salad with seasonal berries and candied nuts. Or a caesar salad. For an appetizer, I would want Cut's maple glazed pork belly, which is cooked confit style in duck fat for 3 days. That was a PHENOMENAL dish.
Personally, and of course I would have a lot of other options, I would want surf and turf for an entree. I would want a perfectly cooked, well seasoned steak (12 oz Japanese Wagyu rib eye) with a truffle demi-glace and a perfect butter poached lobster tail. On the side would be a heaping mound of smooth and creamy roasted garlic mashed potatoes. That's it.
And then for dessert, I would want bread pudding, not with raisins, but with chocolate chips and walnuts, made with brioche or croissants. The top would be crispy, but the inside would be soft and delicate. Served alongside vanilla bean ice cream and creme anglaise.
Monday, February 2, 2009
Stolen Avocados
The other day I'm out somewhere and I get a call from my mom saying that all of our avocados from the 3 trees in the backyard are all gone. Even the ones way at the top of the trees. We have no idea when they went missing or who it could have been. I speculate that whoever it was, they came in the middle of the night and patiently took every single avocado.
It really is mind boggling. I could understand if they took all of the ones lower to the ground, but they took their time to get the ones at the top. So I'm talking abou hundreds and hundreds of avocados. And it's not like the trees are in the front yard or on the side of the house to make them somewhat accessible. They're all in the backyard where you wouldn't be ale to see them unless you've been in our backyard. We absolutely hav no idea who would do such a thing. My brother suggested my mom call the police, which she did and was told this is a crime, so they took a report and got the names and numbers of everybody who has access and reason to be in our backyard: our gardener, our contractors, and maybe our termite guy. At this point, there's nothing we can do really.
What upset my mom that she didn't realize until today when we were out there talking to our contractors about the next project is that whoever stole our avocados stood up on her expensive natural jade table which ended up having a hairline fracture across the top, as well as a couple of smaller cracks and scuffs.
Honestly, I wasn't so upset about the avocados, but I'm pretty pissed about the table. Those F*CKING bastards. I hope whoever it is gets what's coming to them. I normally don't wish misfortune on people, but when you do something like this that especially upsets my mom, I sure hope they get what they deserve.
It really is mind boggling. I could understand if they took all of the ones lower to the ground, but they took their time to get the ones at the top. So I'm talking abou hundreds and hundreds of avocados. And it's not like the trees are in the front yard or on the side of the house to make them somewhat accessible. They're all in the backyard where you wouldn't be ale to see them unless you've been in our backyard. We absolutely hav no idea who would do such a thing. My brother suggested my mom call the police, which she did and was told this is a crime, so they took a report and got the names and numbers of everybody who has access and reason to be in our backyard: our gardener, our contractors, and maybe our termite guy. At this point, there's nothing we can do really.
What upset my mom that she didn't realize until today when we were out there talking to our contractors about the next project is that whoever stole our avocados stood up on her expensive natural jade table which ended up having a hairline fracture across the top, as well as a couple of smaller cracks and scuffs.
Honestly, I wasn't so upset about the avocados, but I'm pretty pissed about the table. Those F*CKING bastards. I hope whoever it is gets what's coming to them. I normally don't wish misfortune on people, but when you do something like this that especially upsets my mom, I sure hope they get what they deserve.
Friday, January 23, 2009
Catering
It's technically been 3 years since I started my catering business. Business has been slow, especially with the way our economy is right now. But I have been fortunate to have done a few jobs here and there.
Most recently I did a dessert demonstration for a group of Yelpers. As an actve member of yelp myself, I was happy to do it and it was great to see some familiar faces and meet new ones.
Thanks to David K for taking some awesome photos of the event.
I demo-ed 3 desserts. A Nutella creme brulee, my signature Chocobanana parfait, and a warm chocolate souffle cake. They didn't come out 100% the way I would've liked them to, but I was still happy with them and everybody loved all 3 desserts.
This is the Nutella Creme Brulee. I shot this the day after the demo.
Most recently I did a dessert demonstration for a group of Yelpers. As an actve member of yelp myself, I was happy to do it and it was great to see some familiar faces and meet new ones.
Thanks to David K for taking some awesome photos of the event.
I demo-ed 3 desserts. A Nutella creme brulee, my signature Chocobanana parfait, and a warm chocolate souffle cake. They didn't come out 100% the way I would've liked them to, but I was still happy with them and everybody loved all 3 desserts.
This is the Nutella Creme Brulee. I shot this the day after the demo.
Wednesday, December 10, 2008
Fine Dining Part II
I had a FABULOUS time at Cut after a small hiccup with a bitchy hostess
an excerpt:
"OH....MY... F********CKING GAAAWD!!!!!! Both appetizers were probably the best thing EVER!! I swear once it hit my tongue, my tastebuds were doing the happy dance while on steroids!!!!! The bone marrow was so soft, flavorful and was so good with the mushroom "marmalade". And the pork belly? So soft and succulent it just melted. It was told by the bread lady that it's cooked in duck fat for 3 days. SAY WHAT NOW???? Duck fat? 3 days? Fat cooked in fat (confit style), how can you go wrong with that????"
you can read the full review here:
http://www.yelp.com/user_details_review_search?userid=NBJVYt7sO-2WDg3bPwBT0Q&q=wagyu
an excerpt:
"OH....MY... F********CKING GAAAWD!!!!!! Both appetizers were probably the best thing EVER!! I swear once it hit my tongue, my tastebuds were doing the happy dance while on steroids!!!!! The bone marrow was so soft, flavorful and was so good with the mushroom "marmalade". And the pork belly? So soft and succulent it just melted. It was told by the bread lady that it's cooked in duck fat for 3 days. SAY WHAT NOW???? Duck fat? 3 days? Fat cooked in fat (confit style), how can you go wrong with that????"
you can read the full review here:
http://www.yelp.com/user_details_review_search?userid=NBJVYt7sO-2WDg3bPwBT0Q&q=wagyu
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