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Miang Thawt
“Stick Food": Tempura broccoli and fried sweetbreads.
(The Restaurant at Meadowood)
12 Days of Christmas: Andy Ricker
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 6, 2013)
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Frosts contained a number of nice features but on the whole was disappointingly 'stripped'
If it wasn't bolted down it had gone more or less!
Mike Bagale and Grant Achatz, with Eric Rivera.
Twelve Days of Christmas: Grant Achatz
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 16, 2014)
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On Saturday August 13th, the Secret Pickle Supper Club descended upon Bobbette and Belle for what has been described as "... the best Pickle ever!"
If you missed out, take a look through the photos for a small taste of how much fun we had at the #PastryPickle.
Pastry Pickle Menu
Caviar, white chocolate mousse, curry blini
Beet and goat cheesecake salad with tarragon and pistachio
Swordfish, parsley, blueberries, passion fruit, and baby chanterelle
Peach and Pork Belly Pie - peach and bacon tart, sour cream pie dough, Benedictin blue cheese-sour cream-star anise base cream, roasted vidalia onion ice cream
Pineapple, cucumber+mint granita, candied peanut, smoked paprika
Cocoa + ricotta gnocchi, eggplant, cherry tomatoes, basil
Slow braised lamb shoulder; apricot dice poached in vanilla, cinnamon and white wine; hazelnut-crusted turnips cooked in honey and butter, honey-coffee tuiles.
Tacos de Mole - chocolate cake, chipotle marshmallow, cilantro-lime curd, corn parfait + chorizo soil
Big thanks to Allyson & Sarah for use of Bobbette and Belle for sharing their space and being a part of the Pastry Pickle; and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Simon, Gerry and Wade.
Want to come to the next one? Make sure you sign up now to get an invite
Ashley Christensen and Howard Ko.
Twelve Days of Christmas: Ashley Christensen
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 12, 2013)
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Christopher Kostow
Twelve Days of Christmas: Ashley Christensen
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 12, 2013)
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Veal Cheeks
Thai vinaigrette, green curry butter.
Synergy Series #5: Grant Achatz
Spoon & Stable
Minneapolis, Minnesota
(April 13, 2017)
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The latest Secret Pickle Supper Club was held on March 26th at Loft404
This Pickle’s theme was spring and each course included elements of a spring festival held around the world.
Spring Pickle Menu
La Mugnaia made with aperol, gin, orange, tonic (the custom cocktail we designed to align with Carnivale de Ivrea, the Battle of the Oranges held every year in Ivrea)
King Crab served with gelee made out of coconut and condensed milk, a basil leave and granadilla. (Hansik the Korean Cold Food Festival)
Bass crudo with lemon juice, coffee oil, sel gris and a beer-bread sauce made with oak aged ale and garnish is puffed farro. (Starkbierzeit - the German festival of strong beer)
Jumbo sea scallop butter poached served with hen of the woods mushrooms, artichoke and served with a meyer-lemon foie vinaigrette. (Cuaresma - Lent in Spain)
Halibut sous vide in olive oil served with a ragout of white asparagus, purple potato and fennel. Garnished with pea shoots and pea marshmallows. (Ostara - the Pagan and Wiccan celebration of the Vernal Equinox)
Confit of rabbit leg, pulled and served with goat cheese gnocchi a la parisianne, with garlic scapes. Finished w/ parmigiano reggiano. (Bacchanal of Gnocco - Verona’s festival of gnocchi)
Lamb sous vide then seared and served with basmati granita, chickpea puree, slice radish, micro radish and olive powder (Nowruz - Persian New Year)
Deconstructed carrot cake served with carrot puree, nutmeg crumbs and mousse of cream cheese. (Holi - Hindu festival of colour)
Want to be invited to our next Secret Pickle Supper Club?
The students are plating the desserts here... It had to be limited light because we were right next to the service area.
With all the holes in the cab floor filled. I have now started fitting extra plating to beef up the floor. Two plates cover the offside of the cab and has brought the dodge floor level. As you can see I have done away with all the holes in the cab floor. I did however have to retain some for the driver's seat and handbrake. The locations for these were carefully measured and cut into the steel as you can see they line up so I am happy with the job. Two possibly three plates will be needed on the nearside then paint at long last.
Ground Aji
Caviar, beet, rye crumpet.
Twelve Days of Christmas: Christopher Kostow
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2014)
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While I almost always taste test my entries, I don't always try out the plating beforehand. While it didn't turn out exactly like I'd imagined it, everything came out nicely and tasted really good together!
Egg
Maple chantilly, bottarga.
(Guenter Seeger)
Saison (Guenter Seeger Guest Chef Dinner)
San Francisco, California
(October 11, 2013)
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Christopher Kostow and Katianna Weiner.
Twelve Days of Christmas: David Chang
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2013)
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Mangalitsa
Meyer lemon, basil buds. (Gabriel Kreuther)
Saison (Gabriel Kreuther Guest Chef Dinner)
San Francisco, California
(October 9, 2013)
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Justin Cogley
Rediscovering Coastal Cuisine
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(March 23, 2014)
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A Healthy Breakfast
Pan Seared Flounder, Apple, Tomato, Cucumber, Pan Seared Zuccini. All drizzled with Flax Seed oil.
it was a lovely morning;s light on the patio. These tomatoes are amazing. Not only are they a vivid deep red, they are sweet and delicious. And, they are grown nearby in Wilcox, Arizona. I bought a few more packs to last through the weekend!!
Euro Fresh Farms owns a gigantic tomato hothouse farming operation in the desert north of Wilcox, Arizona. www.eurofresh.com/ I don't see these "Large Cherry Tomatoes" on their page.
This diet is all in Ann Louise Gittleman's book "The Fat Flush Plan"
It does work when i stick to it. Really, a half pound to a pound a day. That's a 1/4 to 1/2 kilo a day for my metric aficionados ;) And, it is sooo delicious!!
IMG_3784_2
لِكُلّ شمْس مغْرِ (Todo sol tiene su ocaso - Proverbio Árabe)
Bañado en oro
Salobreña - Comarca de la Costa Tropical - Andalucía
No P.S.
Mike Pyers and Daniel Humm.
Twelve Days of Christmas
Day 1: Daniel Humm
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 4, 2015)
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Matthew Orlando
Twelve Days of Christmas: Matthew Orlando
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
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David Breeden and James Passafaro
Synergy Series 4.2: Solomonov
Spoon & Stable
Minneapolis, Minnesota
(October 22, 2021)
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Beetroot
Yogurt, wild berries,
(Desramaults)
Twelve Days of Christmas: Desramault
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
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Mike Bagale and Grant Achatz.
Twelve Days of Christmas: Grant Achatz
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 16, 2014)
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Twelve Days of Christmas: Tim Cushman
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 11, 2013)
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Twelve Days of Christmas: Tim Cushman
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 11, 2013)
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Michael Corvino, Rae Kramer, and Josh Eans.
Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 28, 2014)
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Daniel Humm and Mike Pyers.
Twelve Days of Christmas
Day 1: Daniel Humm
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 4, 2015)
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Synergy Series 3.2: Traci Des Jardins
Spoon & Stable
Minneapolis, Minnesota
(July 19, 2018)
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Twelve Days of Christmas: Tim Cushman
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 11, 2013)
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Christian Puglisi, with Lisa Lov and Eloiy Perez plating Smoked Cream Lemon Tart.
Twelve Days of Christmas
Day 3: Christian Puglisi
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 8, 2015)
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Special quality of Brass Plating in UK at Broadway Brass at very cheap rates.
Click for more detail at:
An industrial Hold-out from when this stretch of Santa Monica Blvd. was all industrial. Estblished in 1918, Faith Plating the largest plater of remanufactured chrome bumpers in the world. I've been driving by this place for 20 years planing to take the bumpers from my '55 Bel Air here. Still haven't got around to it.
Twelve Days of Christmas: Matthew Orlando
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
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Nicolas Blouin, with Josh Eans and Nicholas Elmi.
Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 28, 2014)
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Christopher Kostow and Virgilio Martinez.
Twelve Days of Christmas: Virgilio Martinez
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2014)
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Cape Cod Peekytoe Crab
Cannelloni with daikon radish and madras curry.
Notes: How beautiful is this? Gorgeous plating and really spectacular flavors.
The crabmeat, naturally sweet and well-picked over, was rolled with nasturtium petals (the petals seem too small for nasturtium, but that's what the server said) and fresh dill in a transcluscent shaving of daikon radish. The crab cigar (I don't know what else to call it) was topped with nastertium petals, dill and baby chard.
I really am amazed by the daikon wrapper for two reasons: 1. it was not as nose-piercingly radish-y as daikon tends to be - in fact, it was very mild and the natural sweetness of the root really shined through; and 2. the daikon was crisp, yet still tender enough to cut through without shredding - I was pleasantly shocked at how cleanly I could eat this cigar - I was afraid that cutting would only make the whole thing unravel into an un-stuffed mess. Instead, it kept its shape perfectly. I wonder if the shaving had been blanched - which would not only make it more tender, but also take some of the bit out of the radish.
Just as compelling as the cigar are the sauces. The yellowish-orange dots are madras curry-flavored. The white ones (although our server told us was white balsamic) was coconut and lemongrass (which we figured out after tasting it - the server later apologized and after checking with the kitchen, confirmed that it was indeed coconut and lemongrass). The green dots were parsley oil. Together, they married into a light and refreshing coconut curry-tasting sauce that was delicate enough to compliment sweet crab and other faintly herby elements.
The pairing, a 2005 Bernhard Ott from Austria, really brought out the madras curry and the coconut flavors of this dish. This was a truly thoughtful wine pairing. From Austria to India - amazing.
You can read more about this restaurant and my dinner on my blog.
Talking Food: Oysters and Shore Dinner
Restaurant at 1900
Mission Woods, Kansas
September 26, 2021
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Lychee, Blueberry, Black Currant, Yellow Curry
This selection jumped out to me because I like blueberries and black currants, and occasionally appreciate odd combinations of flavours (i.e. curry with dessert?). What arrived on the plate was a fantastic arrangement of perfectly aligned geometric shapes that were built, table side, into a spectacular tower that was ooh and ahh worthy.
True to L2o, every element was unique:
Fresh blueberries
Freeze dried black currants
Black currant sorbet was rich and creamy
Lychee sorbet was juicy icy, but had a slushy granita texture
A brittle sugar tube that encased fresh blueberries
Added table side were:
An airy lychee foam added height and dimension but felt over whipped on the palate
Liquid nitrogen flash frozen blueberry "pearls"
Dusting of curry powder that was visually appealing, but was random, having no real place in flavour or aroma.
As a food enthusiast who's keen on textural contrasts - this was everything I could want and more, but somehow it fell flat. Having contrasting textures work well when the elements combined; this plate was not conducive to such action. I liked the effort, but I didn't really enjoy the hard sugar shards, the dense frozen texture of the blueberry juice and their freeze dried brethren (there's something lost when fruit is reduced to a form where its juicy contents cannot burst out from beneath their thin skins), the gritty texture of the lychee sorbet and foam was a tad off putting. It felt forced - again, too many good things does not equal an even better product. The products were top quality, but nothing really bound them together.
I'm not sure what I was expecting, but beyond the visual appeal of very lovely looking ingredients, I was left wanting more.