DO YOU HAVE A "BEST" SELECTION? EMAIL IT TO THE DINING DUO AND WE'LL POST IT ONCE WE TASTE IT AND AGREE! FabDiningDuo@aol.com
ATMOSPHERE: Il Cielo -- Beverly Hills
BAGEL: New York Bagel Company – Brentwood
BED: Duxiana – West Hollywood, Palm Desert and New York City
BLOODY MARY: Kate Mantilini -- Beverly Hills
BORA BORA HOTEL: St. Regis
BREAD: Bread Bar -- West Hollywood
BURGER: Bowery -- Hollywood
BURGER, MOST INNOVATED: DB Bistro—Las Vegas
CHOCOLATE DESERT: ALEX -- Las Vegas
CHCOLATE MOUSSE CAKE: The Bread Bar --Century City
CIRQUE DE SOLIEL-TYPE SHOW: La Reve, Las Vegas at the Encore
COLE SLAW: Tyler's -- Palm Springs
CROISSANT: Chateau Du Surreau -- Yosemite
DESERT VIEW: IW Club – Indian Wells
EGGS BENEDICT: Porta Villa and Kate Mantalini – Beverly Hills
FAVORITE RESTAURANT EVER: Chef Damien Rinaldi Dovio’s creative masterpieces at the Villa Mahana in Bora Bora - Tahiti
FISH TANKS: Crustacean -- Beverly Hills
FRENCH FRIES: Four Seasons Hotel Doheny – Los Angeles
FRENCH TOAST: Omri’s Go Med – Palm Desert
FRIENDLIEST RESTAURATEUR: Claudio at Risotto – Studio City
HOT CHOCOLATE: City Bakery – New York City
HUMMUS: Carnival -- Sherman Oaks
INTERIOR DESIGN: Bazaar at the SLS Hotel – Los Angeles
KITCHEN DINING: – Parq at the Montage -- Beverly Hills
LAS VEGAS RESTAURANT: Joel Robuchon’s L’Atelier Jewel Box
LAS VEGAS HOTEL: Encore Suites
LENTIL SOUP: Carnival - Sherman Oaks
LOBSTER: Barnacle Billy’s – Ogunquit, Maine
LOBSTER MAIL ORDER: Hancock Gourmet Lobster -- Maine
MANICOTTI: Dominick's -- West Hollywood
MARTINI: -- Bazaar – SLS Hotel in Los Angeles
MILK SHAKES: The Counter – Studio City
MUSCLES: Legacy Gym (Jon Jon and The Big Man) – West Los Angeles
NEW YORK CITY RESTAURANT: Per Se
NEW YORK CITY HOTEL: Four Seasons
NICARAGUAN HOTEL: Pelican Eyes – San Juan Del Sur
NOODLE KUGEL: Rose Schwimer
ONION SOUP: Chez Mimi -- Santa Monica
OUT OF BUSINESS RESTAURANT: Bastide -- West Hollywood
POTATO SALAD: Cassell’s – Los Angeles
PRIX FIXE DINNER: Quistot – Palm Desert
PRIVATE PARTIES ONLY: Muse at Montage—Beverly Hills
OVERALL RESTAURANT: Polo Lounge, Beverly Hills Hotel -- Beverly Hills
PANCAKES: (regular): Ivy at the Shore -- Santa Monica
PANCAKES: (Thin): Kate Mantilini -- Beverly Hills
PASTA: La Spiga—Palm Desert
PIZZA BREAD: Marino -- Hancock Park
PIZZA: Mozza—Hollywood
RESTAURATEUR: Chez Mimi (Micheline) -- Santa Monica
ROMANTIC: Chez Mimi—Santa Monica
SALMON: (Farm raised): The Fish Grill – Hollywood
SALMON: (Gravlax): Polo Lounge, BH Hotel, Beverly Hills
SALMON: (Wild): Boulevard, Bev Wilshire Hotel --Beverly Hills
SCOTTISH TERRIER: Triple -- "North" Beverly Hills
SHIMP COCKTAIL: Mastro's -- Beverly Hills
SOMMELIER: Mark Hefter at the Montage, Beverly Hills and Paolo at Alex, Las Vegas
STEAK TARTARE: -- Mistral -- Sherman Oaks
SUSHI: Sensai -- Maui
TUNA SALAD SANDWICH: Papa Jakes -- Beverly Hills; tied with Bay Cities Deli -- Santa Monica
TUNA SANDWICH: Bay Cities Deli -- Santa Monica
TURKEY LASAGNA: -- Amici -- Santa Monica
TURKEY SLOPPY JOE: Hedley's -- West Hollywood
VEGI BURGER: Tyler's -- Palm Springs
WHAT ARE WE MISSING? Send us an email at FabDiningDuo@aol.com and we'll add your favorite!
Saturday, November 28, 2009
Saturday, November 21, 2009
THE MUSE AT THE MONTAGE
225 North Canon Drive
Beverly Hills, CA 90210
310. 860-7800
Elegance, Grace and Style
Walk the halls of the new Montage Hotel in Beverly Hills, and you’ll think it’s been there since someone planted the palm trees on Beverly Drive. Climb the stairs to what The Dining Duo believes to be L.A.’s only 4 star, white glove restaurant, and you’ll find an evening of incomparable proportions. This is not your typical hotel restaurant.
Upstairs from the lively lounge, this private and clubby room is complete with ornate low-coffered wood ceilings, rich dark mahogany wood paneling, and picturesque bottles of wine. A few tasteful oil paintings offset the crisp linen clothed tables, each set with a solitary red rose for a dash of vibrant color. With no more than 44 seats, Muse is intimate and personal; a quiet haven in busy Beverly Hills where one can enjoy elegant food and impeccable, unpretentious, friendly, flawless service.
The best bet here is to ask John Cuevas,
the well-seasoned chef (formerly of the fabulous Loft and Studio Restaurant, at the Montage Laguna Beach), to create a multi-course meal for you and be surprised by his creativity and arrangements. 
Multiple runners deliver each course to your table at exactly the same moment so no one at the table ever waits a single second to be served. The handsome sommelier Mark Hefter, is beyond knowledgeable for his 31 years, about food, wine and all things having to do with dining (he cut his teeth at Le Cirque, amongst other top notchers). So ask him to pair tasty wine selections with your courses. One of our favorites, the Catena Malbec is THE Argentinean wine that is full bodied with a hint of spice to match the dish with which it was served ($42 bottle). We loved it so much we thought about pairing it with the entire meal.
You’ll start with a selection of several piping hot breads, including the winner of the triad and our favorite, the miche bread with caramelized onions and pecorino cheese; but be careful, there is a lot to eat here, so don’t fill up on bread. 
We loved the Ahi tuna tartar, which particularly pleased our palettes ($22). It was served in a “banana boat” on the end of chopsticks for easy access to our mouths and proved to be a tremendous burst of flavor.
For a twist on Foie Gras, Chef’s take is never sweet, and there is no rich extracted sauce. It was a particularly scrumptious, creamy dish that was served with an unusual presentation of dipping sauce. Mark paired this savory dish with The Dolce sauterne-style wine from Napa ($35 per glass); the combo drove us wild for more. Of particular notice, the lamb ($40) is simply superb and proved to be the best dish on the menu; if not perhaps the best lamb preparation we’ve ever experienced.
It is served medium rare with a topping of feta. The highest quality of the meat melted in our mouths. This is the stand up dish on the menu and after several visits, consistently proves to enliven our taste buds. So did Luke, the big, handsome, hunky Manager who makes eating the tablecloth seem worthwhile.
Even the purses are treated well here. The thoughtful hostess provided a small bench for our mother’s purse, so she didn’t have to put it on what one might think is “the dirty floor” (although, I can assure this place is so neat and clean, we probably could have eaten off the carpet). Nice, elegant touch. Equally elegant is not to be “nickel an dimed” by silly charges for water; either flat or sparkling water is served at no charge, and the sparkling water is interestingly called Antipodes.
Not to be overlooked, Pastry Chef, Maren Henderson (formerly of Charlie Palmer and Montage) always delivers dessert creations that make us scrape the bottom of the plate.
For urban folks on the run and into a “scene”, the pacing of the meal may at first seem slow, however, for folks like the Dining Duo and Scott’s mom, they adored it and call it “Dining”. Bravo!
A sad post script: The day we published our piece on Muse at the Montge, they closed their doors as a restaurant. They will still service private parties, but sadly the economy has taken it's toll on such a fine and elegant venue.We've been told that Parq downstairs now has the same wonderful Chef and fine food, but we'll have to check it out and report to you if this is indeed the case.
--The Dining Duo
Living Large in Las Vegas
Bravo. Encore!
Encore Las Vegas
702. 770-7171 for hotel reservations
888. 320-7110 for dinner reservations
There’s the train of thought that a “junior” is never quite as good as the “senior”; a copy of an original is somewhat less than. Throw that concept out along with the fear that you can’t afford Vegas in these tough times. Steve and Elaine Wynn have brought us Vegas like you’ve never seen before, and this time it’s on steroids: The Encore Hotel and Spa.
You might as well plan on spending your entire stay at the Encore (with a field trip to the neighboring Wynn), because there is so much to do, see, and eat that there’s no need to go anywhere else. At the end of the famed Las Vegas Strip, the gold shimmering Encore is a product of imaginative genius and detail that one-ups its already superlative neighbor. From the exquisite tropical flowers in the lobby
to the seamless and friendly check-in, we knew we were in for a treat.
Arriving on the 61st floor (we suggest booking a strip-view room, and hook a right when you exit the elevators for a room as far in that direction as possible), we opened the doors to sweet suite that has absolutely outdone anything we’ve seen in Vegas before. Some creepy owner somewhere once thought that ugly rooms will keep people on the casino floors spending, but finally the Wynns have realized that indulgence, sophistication and luxury only encourage you to open your wallets all the more. There are Salon and Tower suites on each floor that range from an unheard of 1,408 to 2,261 square feet of exquisite marble bathrooms, handsome wood furniture and electric curtains that open to floor to ceiling, wall to wall awe-inspiring views of the strip and the mountainous desert beyond. Like flies, we had our noses glued to the window taking in the scene like a kid waiting in line at Disneyland for that ride on the Matterhorn. Add in an abundantly comfortable bed with divine sheets and beyond-soft down pillows, and you have a win-Wynn situation.
SINATRA’S
Man cannot live by a fabulous hotel room alone, one must eat; and eat is what we kept doing. The first stop for dinner must be Frank’s place. If you like Italian, you will love this restaurant. Steve Wynn sets the tone at the door with a picture of his young self with Frank, and when you swing through the doors, with the sound of Frankie swooning in the background, and non-stop Sinatra movies playing in the bar, you feel as though you’ve arrived in Frank’s personal dining room. Elegant and comfortable, the light wood paneling centers a simple 50 x 100 photo of Frank. The soft orange tablecloths offset the giant green chandeliers that have a slight pagoda look. There is an expansive wall of windows that overlook lush formal Italian gardens, complete with pergolas and fireplaces, where you can dine during the warm weather nights. The details to be served on your plate are initiated with even the fine linen napkins, embroidered with butterflies, all to compliment the smart leather chairs.
The Dining Duo always hates when a waiter says, “everything on the menu is good”, so it pains us to relay that, everything on the menu is not good; it’s great. The sommeliers at all of the Wynn restaurants are top notch, so we threw ourselves into their hands at each restaurant, asking for appropriate pairings. Executive Chef (and one heck of a nice guy) Theo Schoenegger, has created a menu that is simple, but sublime. We suggest starting with the Cappesante ($21), which was a most unusual combination of seared Maine diver scallops, celery and kumquats. It practically melted on our tongues and we are not even scallop fans. The Zuppa di Fagioli (no comments please, and it was $15) was light and flavorful as it offset the bean soup with tubettini and garlic and rosemary oil. Butternut squash is becoming de rigeur as of late, but Frank’s puts a spin on theirs by adding vanilla and amaretto which sets it apart from the pack.
There is a dish which we have to rate amongst the best we ever tasted and we can not recommend it highly enough: Uovo in Raviolo, Parmigiano-Reggiano, Truffled Beurre Noisette, quite simply this is soft boiled egg in a ravioli with black truffles ($25). When you break the egg yoke and it combines with the other pasta ingredients, it creates a taste sensation that is unparalleled.
It’s a shame you can eat both meat and a fish entree, because the dishes are fabulous. Scott had the Black co with lentils, celery puree, pancetta and vinaigrette ($45) that proved to be tender and succulent. Michael, the meat eater, devoured the Ossobuco “My Way”. The veal was, well, like “butta” and was served with risotto cannelloni for ($49). There are only four side dishes, Rapini, Ratatouille, Mashed potatoes and wild mushroom sauté ($9 - $12), and we particularly enjoyed the blend of spices in the vegetable ratatouille. Ready to burst, we only tried two desserts, the chocolate sweetheart cake and pumpkin cheesecake, both scrumptious and accompanied by Dow’s 1985 Vintage port and Cockburn’s ten-year-old Tawny port. One should allow Jennifer Eby, the wine manager, to pick out pairings for each course as her choices were nothing short of brilliant. Sadly we had to cut the dining experience short because we were rushing to see Elton John in one of his last performances, and at the end of the show we got to work off the calories because we went on stage and danced and sang around his piano with about 30 of our closest new friends.
SOCIETY
Waking up to this amazing view, we worked up quite a hunger for brunch, and although there are so many choices, the one you simply cannot miss is Society. Elizabeth Blou conceptualized an Oscar Wilde feel for the room, and it proved to be a perfect place to snuggle into and stuff our faces. The décor is opulent, done up in greens and vibrant pinks, framed by lush green and white striped curtains that surround a room of coffered walls and rich paneled walls. The Asian theme is carried over here too with the accents of lime green chandeliers and two giant kensha palms in Asian pots. The black crocodile chairs and tables make the room come alive.
Be prepared to gorge on everything breakfast (there’s more, but this place is “it” for breakfast items). The sticky bun is the best, sweet, most fabulous sinful experience you can have this side of a downtown girlie bar. Piping warm, you can feel the cholesterol coating your pipes. Don’t miss it. The waffle was made with pumpkin and pecans and slathered in butter ($15), and was a sweet tooth’s fantasy. The French toast was surrounded with cornflakes, proving a nice texture and flavor. It was decadent and rich, but certainly hits the spot, especially with the serving of caramelized bananas and chocolate cream ($14). The Eggs Benedict were superb, primarily because of the homemade muffins. The eggs were perfectly cooked, soft on the inside, firm on the outside; and the Hollandaise was gooey and fresh ($15). Do not leave without trying Society’s signature dish, the ultimate Steak and egg sliders. The beef tenderloin, scrambled eggs and creamed spinach were all on a bacon-cheddar muffin ($16) and you simply cannot believe that something could taste so good. Wash it down with a great Caesar Bloody Mary (spiced like a Caesar salad), and you’re ready to hit the spa. By the way, Patrick is the manager and if you mention the Dining Duo, he’ll get you past the ubiquitous line to enjoy all of the above.
WAZUZU
Still hungry? No problem, you don’t have to walk far. Encore created Wazuzu restaurant, a pan-Asian bistro with a gorgeous red and white intimate dining room that sets the stage for the meal, with Thai-American Chef Jet Tila conducting the orchestra. Anchored by a giant Swarovski crystal dragon that took thirteen months to create, white leather booths and chairs are splayed over a carpet of multicolored fans, with accents of gold leafed giant pears.
Jet, an approachable, affable and beyond creative chef has enjoyed an interesting background of writing for the L.A. Times, working for his family in the restaurant biz, and as a private chef for Reba MCintyre and Jim Belushi. He has Grace, Boulevard and The Hungry Cat under his belt as well, but this time Steve Wynn allowed him to bring not a fusion or Asian flavors but an array of tastes from all regions of Asia: Chinese, Japanese, Indian, Singaporean, and Thai cuisines. It’s all about “Sebai Sebai”, which in Thai, means “easy going” or “comfort”. The Dining Duo loved spending Valentine’s Day here (and our 23rd anniversary) because the place is comfort, while screaming red, as well as passion.
At Wazuzu, Chef strives for a balance of tastes: hot, salty, sour and sweet, resulting in what the Thai’s call “yum”, a midpoint between these four flavors which result in balance. We found this balance in so many taste treats that our stomach said “yum” over and over again. If you’re daring, ask to try the Bitter Melon with minced pork and 1000 year old egg ($28), a classic Chinese dish with detox health benefits which Americans don’t have the taste for but Michael loved, Another classic taste treat is the Northwest Roll ($30), spicy tuna expertly chosen with salmon sashimi, and, if you ask, their home made Wsasabi.
We’ve been told that the way to judge Thai food is by their Thom Khar soup and chef Jet tested his out on his; it should be on the menu shortly and it was sensational, once again, the perfect blend that he had mentioned to us. Be sure and try the Roti Panang ($12), the velvety curry chicken, which is creamy, and the curry taste is not overwhelming, it is just perfect.
The average check at Wazuzu is about $45 per person and it may be one of the best deals in town and on your way out, cleanse your palate with their Ice Kachang, straight out of Singapore, ($9), shaved ice and red beans with tropical fruit.
Lusting for more Large Living in Las Vegas? More of the spectacular Encore Hotel next week...keep your eyes open for it!
Appetizingly Yours,
The Dining Duo
Encore Las Vegas
702. 770-7171 for hotel reservations
888. 320-7110 for dinner reservations
There’s the train of thought that a “junior” is never quite as good as the “senior”; a copy of an original is somewhat less than. Throw that concept out along with the fear that you can’t afford Vegas in these tough times. Steve and Elaine Wynn have brought us Vegas like you’ve never seen before, and this time it’s on steroids: The Encore Hotel and Spa.
You might as well plan on spending your entire stay at the Encore (with a field trip to the neighboring Wynn), because there is so much to do, see, and eat that there’s no need to go anywhere else. At the end of the famed Las Vegas Strip, the gold shimmering Encore is a product of imaginative genius and detail that one-ups its already superlative neighbor. From the exquisite tropical flowers in the lobby
to the seamless and friendly check-in, we knew we were in for a treat. Arriving on the 61st floor (we suggest booking a strip-view room, and hook a right when you exit the elevators for a room as far in that direction as possible), we opened the doors to sweet suite that has absolutely outdone anything we’ve seen in Vegas before. Some creepy owner somewhere once thought that ugly rooms will keep people on the casino floors spending, but finally the Wynns have realized that indulgence, sophistication and luxury only encourage you to open your wallets all the more. There are Salon and Tower suites on each floor that range from an unheard of 1,408 to 2,261 square feet of exquisite marble bathrooms, handsome wood furniture and electric curtains that open to floor to ceiling, wall to wall awe-inspiring views of the strip and the mountainous desert beyond. Like flies, we had our noses glued to the window taking in the scene like a kid waiting in line at Disneyland for that ride on the Matterhorn. Add in an abundantly comfortable bed with divine sheets and beyond-soft down pillows, and you have a win-Wynn situation.
SINATRA’S
Man cannot live by a fabulous hotel room alone, one must eat; and eat is what we kept doing. The first stop for dinner must be Frank’s place. If you like Italian, you will love this restaurant. Steve Wynn sets the tone at the door with a picture of his young self with Frank, and when you swing through the doors, with the sound of Frankie swooning in the background, and non-stop Sinatra movies playing in the bar, you feel as though you’ve arrived in Frank’s personal dining room. Elegant and comfortable, the light wood paneling centers a simple 50 x 100 photo of Frank. The soft orange tablecloths offset the giant green chandeliers that have a slight pagoda look. There is an expansive wall of windows that overlook lush formal Italian gardens, complete with pergolas and fireplaces, where you can dine during the warm weather nights. The details to be served on your plate are initiated with even the fine linen napkins, embroidered with butterflies, all to compliment the smart leather chairs.
The Dining Duo always hates when a waiter says, “everything on the menu is good”, so it pains us to relay that, everything on the menu is not good; it’s great. The sommeliers at all of the Wynn restaurants are top notch, so we threw ourselves into their hands at each restaurant, asking for appropriate pairings. Executive Chef (and one heck of a nice guy) Theo Schoenegger, has created a menu that is simple, but sublime. We suggest starting with the Cappesante ($21), which was a most unusual combination of seared Maine diver scallops, celery and kumquats. It practically melted on our tongues and we are not even scallop fans. The Zuppa di Fagioli (no comments please, and it was $15) was light and flavorful as it offset the bean soup with tubettini and garlic and rosemary oil. Butternut squash is becoming de rigeur as of late, but Frank’s puts a spin on theirs by adding vanilla and amaretto which sets it apart from the pack.
There is a dish which we have to rate amongst the best we ever tasted and we can not recommend it highly enough: Uovo in Raviolo, Parmigiano-Reggiano, Truffled Beurre Noisette, quite simply this is soft boiled egg in a ravioli with black truffles ($25). When you break the egg yoke and it combines with the other pasta ingredients, it creates a taste sensation that is unparalleled.
It’s a shame you can eat both meat and a fish entree, because the dishes are fabulous. Scott had the Black co with lentils, celery puree, pancetta and vinaigrette ($45) that proved to be tender and succulent. Michael, the meat eater, devoured the Ossobuco “My Way”. The veal was, well, like “butta” and was served with risotto cannelloni for ($49). There are only four side dishes, Rapini, Ratatouille, Mashed potatoes and wild mushroom sauté ($9 - $12), and we particularly enjoyed the blend of spices in the vegetable ratatouille. Ready to burst, we only tried two desserts, the chocolate sweetheart cake and pumpkin cheesecake, both scrumptious and accompanied by Dow’s 1985 Vintage port and Cockburn’s ten-year-old Tawny port. One should allow Jennifer Eby, the wine manager, to pick out pairings for each course as her choices were nothing short of brilliant. Sadly we had to cut the dining experience short because we were rushing to see Elton John in one of his last performances, and at the end of the show we got to work off the calories because we went on stage and danced and sang around his piano with about 30 of our closest new friends.
SOCIETY
Waking up to this amazing view, we worked up quite a hunger for brunch, and although there are so many choices, the one you simply cannot miss is Society. Elizabeth Blou conceptualized an Oscar Wilde feel for the room, and it proved to be a perfect place to snuggle into and stuff our faces. The décor is opulent, done up in greens and vibrant pinks, framed by lush green and white striped curtains that surround a room of coffered walls and rich paneled walls. The Asian theme is carried over here too with the accents of lime green chandeliers and two giant kensha palms in Asian pots. The black crocodile chairs and tables make the room come alive.
Be prepared to gorge on everything breakfast (there’s more, but this place is “it” for breakfast items). The sticky bun is the best, sweet, most fabulous sinful experience you can have this side of a downtown girlie bar. Piping warm, you can feel the cholesterol coating your pipes. Don’t miss it. The waffle was made with pumpkin and pecans and slathered in butter ($15), and was a sweet tooth’s fantasy. The French toast was surrounded with cornflakes, proving a nice texture and flavor. It was decadent and rich, but certainly hits the spot, especially with the serving of caramelized bananas and chocolate cream ($14). The Eggs Benedict were superb, primarily because of the homemade muffins. The eggs were perfectly cooked, soft on the inside, firm on the outside; and the Hollandaise was gooey and fresh ($15). Do not leave without trying Society’s signature dish, the ultimate Steak and egg sliders. The beef tenderloin, scrambled eggs and creamed spinach were all on a bacon-cheddar muffin ($16) and you simply cannot believe that something could taste so good. Wash it down with a great Caesar Bloody Mary (spiced like a Caesar salad), and you’re ready to hit the spa. By the way, Patrick is the manager and if you mention the Dining Duo, he’ll get you past the ubiquitous line to enjoy all of the above.
WAZUZU
Still hungry? No problem, you don’t have to walk far. Encore created Wazuzu restaurant, a pan-Asian bistro with a gorgeous red and white intimate dining room that sets the stage for the meal, with Thai-American Chef Jet Tila conducting the orchestra. Anchored by a giant Swarovski crystal dragon that took thirteen months to create, white leather booths and chairs are splayed over a carpet of multicolored fans, with accents of gold leafed giant pears.
Jet, an approachable, affable and beyond creative chef has enjoyed an interesting background of writing for the L.A. Times, working for his family in the restaurant biz, and as a private chef for Reba MCintyre and Jim Belushi. He has Grace, Boulevard and The Hungry Cat under his belt as well, but this time Steve Wynn allowed him to bring not a fusion or Asian flavors but an array of tastes from all regions of Asia: Chinese, Japanese, Indian, Singaporean, and Thai cuisines. It’s all about “Sebai Sebai”, which in Thai, means “easy going” or “comfort”. The Dining Duo loved spending Valentine’s Day here (and our 23rd anniversary) because the place is comfort, while screaming red, as well as passion.
At Wazuzu, Chef strives for a balance of tastes: hot, salty, sour and sweet, resulting in what the Thai’s call “yum”, a midpoint between these four flavors which result in balance. We found this balance in so many taste treats that our stomach said “yum” over and over again. If you’re daring, ask to try the Bitter Melon with minced pork and 1000 year old egg ($28), a classic Chinese dish with detox health benefits which Americans don’t have the taste for but Michael loved, Another classic taste treat is the Northwest Roll ($30), spicy tuna expertly chosen with salmon sashimi, and, if you ask, their home made Wsasabi.
We’ve been told that the way to judge Thai food is by their Thom Khar soup and chef Jet tested his out on his; it should be on the menu shortly and it was sensational, once again, the perfect blend that he had mentioned to us. Be sure and try the Roti Panang ($12), the velvety curry chicken, which is creamy, and the curry taste is not overwhelming, it is just perfect.
The average check at Wazuzu is about $45 per person and it may be one of the best deals in town and on your way out, cleanse your palate with their Ice Kachang, straight out of Singapore, ($9), shaved ice and red beans with tropical fruit.
Lusting for more Large Living in Las Vegas? More of the spectacular Encore Hotel next week...keep your eyes open for it!
Appetizingly Yours,
The Dining Duo
La Reve--It's more than a Dream
We’ve seen most of the “Cirque de Soleil” type shows, and so it was with great cajoling that we went to see La Reve at the Wynn. Man, were we wrong. The show is intimate, dazzling, and the best display of musculature we’ve seen outside of West Hollywood. We got the seats in the back that have private TV screens showing what’s happening under the water, and it’s worth the extra charge. The Dining Duo was so hot and bothered after the performance that we wanted to jump into the water ourselves just to cool down. Don’t miss it, it’s erotically captivating.
A LITTLE NOOKIE AT “THE NOOK”
11628 Santa Monica Blvd., West Los Angeles
310-207-5160
Sister restaurant
Bergamont Café
2525 Michigan Avenue
Santa Monica, Ca. 90404
310 828 4001
Everyone these days seem to have a great restaurant to share with The Dining Duo. But when our new friend Susanne who is an international “foodie” told us her favorite new hot spot in all of Los Angeles is THE NOOK, we just had to go. We packed our bags for a field trip west of the 405 freeway and met there for an early dinner on a Saturday evening. It was lucky we arrived at 6 PM because by 7 PM because there was already a line out the door.
Tucked into a corner of a nondescript strip mall in West Los Angeles, east of Barrington, is a small storefront of no consequence from the outside; but inside we discovered a clean, modern look with a slight Asian sensibility. With only a few booths, several tables and a long, festival-seating elevated table at the restaurant’s center, we feasted on new traditional California comfort food, which Michael adores and Scott eats hesitantly due to his slightly expanding waistline. No matter, everyone knows that size 34 is the new 31.
The host and co owner Brian Frith-Smith, is always warm and welcoming, and quite a looker too. The three partners, Brian, Jeff Stupler and chef James Richardson also are the proprietors of The Bergamont Café, at Bergamont station, which offers a similar genre of food (and is a superb lunch spot while shopping for art).
The Nook’s dinner selections offer up a Grilled Skirt Steak, which arrived perfectly prepared at the requested medium rare. Life would not be complete without a side of their scrumptious Macaroni and Cheese, which was cooked with three different cheeses (parmesan, cheddar and gruyere) and is definitely not your Mom’s old Mac & Cheese (not that Michael’s Mom even knew where the kitchen was located. You’ve heard us use superlatives before, but this dish was truly the best Mac and Cheese we have ever tasted, (we loved Vibrato’s too, but this is even better) and remains one of the menu items which keeps bringing us back for more. During lunch, this is served with a delicious Caesar salad as an entrée for a very reasonable $9.
As we have said before, Michael is the burger aficionado and the Nook’s Sterling silver beef burger (ADD THE PRICE) is accompanied by crispy slim fries, and if you like, even a homemade pickle that puckers just the right amount of sour. It would have made our top five list if we had tasted it prior to that review. A burger is so simple but requires a great deal of thought to prepare exceptionally and the Nook has it down pat(ty). Our pet peeve is when your hunk of meat (either the one on your plate or the one sitting across the table from you) arrives undercooked or overcooked. Michael demands his meat medium rare and on every visit, this burger with Gruyere cheese and fried onions was delivered perfectly. Scott demands his hunk of meat with big muscles and a tank top, but that wasn’t on this menu. Our best friend, “Kurt the Cyberguy”, asked for his burger medium well, and as if by magic, it was done just right.
Don’t overlook the desserts, particularly the Chocolate Pot de Crème with strawberries at $6; Scott the consummate chocoholic was in paradise as he moaned with pleasure over this densely chocolate finale. All this great food and moaning makes for a perfect recipe for a little after dinner nookie at the nook.
11628 Santa Monica Blvd., West Los Angeles
310-207-5160
Sister restaurant
Bergamont Café
2525 Michigan Avenue
Santa Monica, Ca. 90404
310 828 4001
Everyone these days seem to have a great restaurant to share with The Dining Duo. But when our new friend Susanne who is an international “foodie” told us her favorite new hot spot in all of Los Angeles is THE NOOK, we just had to go. We packed our bags for a field trip west of the 405 freeway and met there for an early dinner on a Saturday evening. It was lucky we arrived at 6 PM because by 7 PM because there was already a line out the door.
Tucked into a corner of a nondescript strip mall in West Los Angeles, east of Barrington, is a small storefront of no consequence from the outside; but inside we discovered a clean, modern look with a slight Asian sensibility. With only a few booths, several tables and a long, festival-seating elevated table at the restaurant’s center, we feasted on new traditional California comfort food, which Michael adores and Scott eats hesitantly due to his slightly expanding waistline. No matter, everyone knows that size 34 is the new 31.
The host and co owner Brian Frith-Smith, is always warm and welcoming, and quite a looker too. The three partners, Brian, Jeff Stupler and chef James Richardson also are the proprietors of The Bergamont Café, at Bergamont station, which offers a similar genre of food (and is a superb lunch spot while shopping for art).
The Nook’s dinner selections offer up a Grilled Skirt Steak, which arrived perfectly prepared at the requested medium rare. Life would not be complete without a side of their scrumptious Macaroni and Cheese, which was cooked with three different cheeses (parmesan, cheddar and gruyere) and is definitely not your Mom’s old Mac & Cheese (not that Michael’s Mom even knew where the kitchen was located. You’ve heard us use superlatives before, but this dish was truly the best Mac and Cheese we have ever tasted, (we loved Vibrato’s too, but this is even better) and remains one of the menu items which keeps bringing us back for more. During lunch, this is served with a delicious Caesar salad as an entrée for a very reasonable $9.
As we have said before, Michael is the burger aficionado and the Nook’s Sterling silver beef burger (ADD THE PRICE) is accompanied by crispy slim fries, and if you like, even a homemade pickle that puckers just the right amount of sour. It would have made our top five list if we had tasted it prior to that review. A burger is so simple but requires a great deal of thought to prepare exceptionally and the Nook has it down pat(ty). Our pet peeve is when your hunk of meat (either the one on your plate or the one sitting across the table from you) arrives undercooked or overcooked. Michael demands his meat medium rare and on every visit, this burger with Gruyere cheese and fried onions was delivered perfectly. Scott demands his hunk of meat with big muscles and a tank top, but that wasn’t on this menu. Our best friend, “Kurt the Cyberguy”, asked for his burger medium well, and as if by magic, it was done just right.
Don’t overlook the desserts, particularly the Chocolate Pot de Crème with strawberries at $6; Scott the consummate chocoholic was in paradise as he moaned with pleasure over this densely chocolate finale. All this great food and moaning makes for a perfect recipe for a little after dinner nookie at the nook.
White Truffles are in...Don't miss them
The White truffle or Alba Truffle comes from northern Italy and, most famously, in the countryside around the city of Alba (although it is also found in Croatia). The color is pale cream or brown with white marbling. Like the French black truffles, Italian white truffles are quite sought after. The white truffle market in Alba is busiest in the months of October and November but started a bit earlier this year. The Alba truffles sell between $2,200 and $3,000 US per pound. Truffle hogs were historically used in Europe to help route out these delicacies. However, more recently, dogs have become preferred for truffle hunting since they can be trained not to eat truffles when they find them. Our Scottish Terrier would not be a good Truffle hound because he would eat every one!
Friday, November 20, 2009
When the Dining Duo asked a Reader what Semolina was...
And you call yourself a foodie! Alice Waters ought to yank your credentials!
Semolina is coarsely ground hard, summer wheat. It is used to make the best Italian pastas - as in durum semolina.
This is part of what Wikipedia has to say:
Semolina made from durum wheat or other hard wheats (that are easier to grow than durum) is yellow in color. It is usually prepared with the main dish, either boiled with water into a pasty substance, e.g. as gnocchi (in Italy), or as the basis for dried products such as couscous (North Africa), and bulgur. Couscous is made by mixing roughly 2 parts semolina with 1 part durum flour. --KY, Santa Monica, CA
Thanks KY for the clarification...The Duo won't even comment on your initals!
Semolina is coarsely ground hard, summer wheat. It is used to make the best Italian pastas - as in durum semolina.
This is part of what Wikipedia has to say:
Semolina made from durum wheat or other hard wheats (that are easier to grow than durum) is yellow in color. It is usually prepared with the main dish, either boiled with water into a pasty substance, e.g. as gnocchi (in Italy), or as the basis for dried products such as couscous (North Africa), and bulgur. Couscous is made by mixing roughly 2 parts semolina with 1 part durum flour. --KY, Santa Monica, CA
Thanks KY for the clarification...The Duo won't even comment on your initals!
Shwa in Chicago is just Swawful
Shwa
1466 N Ashland AveChicago, IL 60622(773) 252-1466 ...This from one of our readers who lives in Chicago: "BIG F'ING RIP-OFF!!!!!!!!!!!!!!!!!!!
Horrible service. Attitude coming out the you-know-what. Horrible head banger music pumped into the dining room because that's what the chefs like to listen to and they make their customers suffer rather than place the speakers in the kitchen. It is all about this stuck up, arrogant bunch of young assholes.
Too cheap to hire servers and bus-staff. Think it's kitsch to serve customers themselves. They are HORRIBLE servers. You end up having to wait for everything - water, bread, more wine (which they keep in the kitchen and will not leave on the table even though it is a BYOB place)
BTW, the chef we dealt with who served us was such a DICKHEAD I actually stiffed him on the tip!"
--Pete Zahutt, Chicago
1466 N Ashland AveChicago, IL 60622(773) 252-1466 ...This from one of our readers who lives in Chicago: "BIG F'ING RIP-OFF!!!!!!!!!!!!!!!!!!!
Horrible service. Attitude coming out the you-know-what. Horrible head banger music pumped into the dining room because that's what the chefs like to listen to and they make their customers suffer rather than place the speakers in the kitchen. It is all about this stuck up, arrogant bunch of young assholes.
Too cheap to hire servers and bus-staff. Think it's kitsch to serve customers themselves. They are HORRIBLE servers. You end up having to wait for everything - water, bread, more wine (which they keep in the kitchen and will not leave on the table even though it is a BYOB place)
BTW, the chef we dealt with who served us was such a DICKHEAD I actually stiffed him on the tip!"
--Pete Zahutt, Chicago
Cut in Los Angeles Doesn't Make the Cut
CUT on Valentine’s Day
By Tony Valenzuela
My husband, Rob, and I celebrated our first Valentine’s Day as a married couple at Wolfgang Puck’s Cut, the celebrity chef’s signature LA steakhouse, located in the storied Beverly Wilshire Hotel. Already showered with accolades since its opening in June 2006, including “restaurant of the year” in Esquire magazine, I’d made our reservation a month early to secure our table for 2 at 8 pm – or so I thought. When I called the week before to confirm, there was no record of it.
My conversation with Patty, the maitre d’, went something like this: In attempting to explain, I am quickly interrupted by Patty who takes a curt tone. “We didn’t start taking Valentine’s reservations until the 16th. You would not have a reservation unless you returned the pre-pay form.” I reply, calmly, “But I made our reservation with the hostess on the 14th and was never offered a form …” Patty, confrontationally, “I am not getting into a confrontation with you.” I come back with, “But I …” Dismissively, Patty says, “I’m going to get off the phone now. Will have to see what I can do and call you back.”
Astonished, I hung up. I felt like Pretty Woman ignored by the Rodeo Drive shopkeeper (DD's note: good reference Tony, same hotel as in the movie too). Does Cut consider itself recession proof? Was it that I’m not a celebrity that the maitre d’ wouldn’t even entertain the possibility that this may have been their error? Not to be mistaken as conciliatory, Patty called later that evening to give us 9 pm.
Let me jump ahead of this unpleasantness to discuss the food, much of which was excellent, and ultimately a good reason you may choose to pay the steep prices at Cut. The five-course Valentine’s Day menu was priced at $120 per person and started with a nice amuse bouche of mini potato-parmesan knishes. As an appetizer, Rob ordered the maple glazed pork belly that was savory sweet and tender as butter. My Maine diver scallop gratin with black truffles was sublime. I could have eaten two dozen and happily forfeited the rest of the meal. The sides included creamed spinach topped with a fried egg, tempura onion rings, a delicious soft polenta with parmesan and a sauté of vegetables. The courses were spaced appropriately and delivered with attentive and professional skill by our server, Jennifer.
The main event at Cut is the steak, of course. The restaurant chars their meat, which is not my preference, but it does keep the juices inside. Rob’s 20-ounce rib eye and my 10-ounce sirloin were very good, but not great. As we were enjoying our meal which was by most accounts exceptional, I could not shake the feeling that some customers at Cut are not as valued as some others, and here’s why.
When we were finally seated at a quarter past nine, we weren’t placed in the dining room exactly but in a landing leading to it. Four provisional tables had been set up to accommodate the overflow. Our table was the first of these nearest the entrance jutted up against the corner wall. Rob’s view was of the open kitchen and mine was 6 inches behind Rob’s head: a fire extinguisher, an “A” grade, a hazardous materials notice and an unused elevator. The award-winning design of the dining room by the Getty Center’s celebrity architect, Richard Meier, was lost on us completely.
Rob called the manager. To his credit, Andrey Godzhik listened with grace and modesty and in the end comped our $98 bottle of Phelps Cabernet, a considerable gesture of good will. But the insult to injury of our table sadly marred the restaurant’s evident strengths and though Rob’s dark chocolate soufflé and my warm brioche doughnuts were heavenly, our Valentine’s Day dinner at Cut will probably be remembered by an ungracious maitre d’, a lousy table and the rest of the staff that did its best to make up for it.
CUT
The Regent Beverly Wilshire
9500 Wilshire Blvd.
Beverly Hills
(310) 276-8500
wolfgangpuck.com
By Tony Valenzuela
My husband, Rob, and I celebrated our first Valentine’s Day as a married couple at Wolfgang Puck’s Cut, the celebrity chef’s signature LA steakhouse, located in the storied Beverly Wilshire Hotel. Already showered with accolades since its opening in June 2006, including “restaurant of the year” in Esquire magazine, I’d made our reservation a month early to secure our table for 2 at 8 pm – or so I thought. When I called the week before to confirm, there was no record of it.
My conversation with Patty, the maitre d’, went something like this: In attempting to explain, I am quickly interrupted by Patty who takes a curt tone. “We didn’t start taking Valentine’s reservations until the 16th. You would not have a reservation unless you returned the pre-pay form.” I reply, calmly, “But I made our reservation with the hostess on the 14th and was never offered a form …” Patty, confrontationally, “I am not getting into a confrontation with you.” I come back with, “But I …” Dismissively, Patty says, “I’m going to get off the phone now. Will have to see what I can do and call you back.”
Astonished, I hung up. I felt like Pretty Woman ignored by the Rodeo Drive shopkeeper (DD's note: good reference Tony, same hotel as in the movie too). Does Cut consider itself recession proof? Was it that I’m not a celebrity that the maitre d’ wouldn’t even entertain the possibility that this may have been their error? Not to be mistaken as conciliatory, Patty called later that evening to give us 9 pm.
Let me jump ahead of this unpleasantness to discuss the food, much of which was excellent, and ultimately a good reason you may choose to pay the steep prices at Cut. The five-course Valentine’s Day menu was priced at $120 per person and started with a nice amuse bouche of mini potato-parmesan knishes. As an appetizer, Rob ordered the maple glazed pork belly that was savory sweet and tender as butter. My Maine diver scallop gratin with black truffles was sublime. I could have eaten two dozen and happily forfeited the rest of the meal. The sides included creamed spinach topped with a fried egg, tempura onion rings, a delicious soft polenta with parmesan and a sauté of vegetables. The courses were spaced appropriately and delivered with attentive and professional skill by our server, Jennifer.
The main event at Cut is the steak, of course. The restaurant chars their meat, which is not my preference, but it does keep the juices inside. Rob’s 20-ounce rib eye and my 10-ounce sirloin were very good, but not great. As we were enjoying our meal which was by most accounts exceptional, I could not shake the feeling that some customers at Cut are not as valued as some others, and here’s why.
When we were finally seated at a quarter past nine, we weren’t placed in the dining room exactly but in a landing leading to it. Four provisional tables had been set up to accommodate the overflow. Our table was the first of these nearest the entrance jutted up against the corner wall. Rob’s view was of the open kitchen and mine was 6 inches behind Rob’s head: a fire extinguisher, an “A” grade, a hazardous materials notice and an unused elevator. The award-winning design of the dining room by the Getty Center’s celebrity architect, Richard Meier, was lost on us completely.
Rob called the manager. To his credit, Andrey Godzhik listened with grace and modesty and in the end comped our $98 bottle of Phelps Cabernet, a considerable gesture of good will. But the insult to injury of our table sadly marred the restaurant’s evident strengths and though Rob’s dark chocolate soufflé and my warm brioche doughnuts were heavenly, our Valentine’s Day dinner at Cut will probably be remembered by an ungracious maitre d’, a lousy table and the rest of the staff that did its best to make up for it.
CUT
The Regent Beverly Wilshire
9500 Wilshire Blvd.
Beverly Hills
(310) 276-8500
wolfgangpuck.com
Hot Flashes!
1. Joel R0buchon- Las Vegas: The Dining Duo's #1 restaurant in the country. Beyond superalitive.
2. Hello Restaurants: when are wait-staff going to stop asking, "Are you still working?". We left work at the office.
3. Cut lemons in water? Ewwww. A recent study showed that nearly 75% of all lemon slices tested had some human feces on them. And then they float in your water like a toilet bowl.
2. Hello Restaurants: when are wait-staff going to stop asking, "Are you still working?". We left work at the office.
3. Cut lemons in water? Ewwww. A recent study showed that nearly 75% of all lemon slices tested had some human feces on them. And then they float in your water like a toilet bowl.
Travel, Dine and Sleep in Your Own Home
Stay for a weekend, or dive into a down market with a condo on (or slightly off) the Las Vegas Strip. We all know that the real estate market countrywide has been kicked in the teeth, and in Vegas there are some teeth with gold and silver. The Dining Duo has had such a fun time coming to the grown-up playground that we’re looking to pick up a condo for a song so we can come back when we want for fine food and great shows. We searched around and found THE realtor who knows the strip and it’s condos like the felt on a crap table. He’s also a really nice guy. So if want to shop for a steal….
Felipe Crook
Fine Home Specialist
Prudential
7475 W. Sahara Ave., Suite 100
Las Vegas, NV 89117
Mobile: (702) 683-2169
Office: (702) 362-111
Email: Felipe@felipeCrook.com
What we like is that you can easily search Las Vegas homes for sale for FREE by going to his site: http://www.felipecrook.com/
Felipe Crook
Fine Home Specialist
Prudential
7475 W. Sahara Ave., Suite 100
Las Vegas, NV 89117
Mobile: (702) 683-2169
Office: (702) 362-111
Email: Felipe@felipeCrook.com
What we like is that you can easily search Las Vegas homes for sale for FREE by going to his site: http://www.felipecrook.com/
Sheets and Home products from Heaven
Sheets and Bedding from Heaven
No one appreciates fine sheets like the Dining Duo. These were so fabulous, we wanted to stuff them in our suitcases and take them home. We thought better of it (the suitcase was too small), and instead went to the Homestore in the Esplanade where we bought some, and a few big, thick fluffy towels too. Danette Schmidt as a fabulous sales associate and tended to our every need, so make sure you ask for her. Everything was actually pretty reasonably priced King sheet set consisting of a flat, fitted and two pillow cases for $299), and Encore even supplies you with a menu of items in your room if you don’t feel like shopping (who doesn't feel like shopping?). We came close to getting that divine mattress as well (Cal King sold and delivered for $2,995), but we had to stop somewhere. Maybe on the next trip.
No one appreciates fine sheets like the Dining Duo. These were so fabulous, we wanted to stuff them in our suitcases and take them home. We thought better of it (the suitcase was too small), and instead went to the Homestore in the Esplanade where we bought some, and a few big, thick fluffy towels too. Danette Schmidt as a fabulous sales associate and tended to our every need, so make sure you ask for her. Everything was actually pretty reasonably priced King sheet set consisting of a flat, fitted and two pillow cases for $299), and Encore even supplies you with a menu of items in your room if you don’t feel like shopping (who doesn't feel like shopping?). We came close to getting that divine mattress as well (Cal King sold and delivered for $2,995), but we had to stop somewhere. Maybe on the next trip.
Karen's Matzoh Crack
If you have to eat Matzoh, make it sinfully good!
4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter
1 cup firmly packed brown sugar
1½ - 2 cups Ghirardeli’s 60% Cacao Bittersweet Chocolate Chips (about 1 bag)
Sea Salt or Kosher Salt
1-2 cups coarsely chopped walnuts
Preheat the oven to 350°F. Line a large (or two smaller) cookie sheet completely with foil. Place a single layer of matzohs on the foil, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and spoon/spread over the matzoh, covering the matzoh completely.
Place the baking sheet in the oven and bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes. Using a knife, spread the melted chocolate over the matzoh. Sprinkle lightly with sea salt – use this sparingly. Sprinkle with walnuts.
While still warm, break into squares or odd shapes. (A pizza cutter helps with this.) Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variations:
· Use coarsely chopped white chocolate (or a combination of white and dark)
· Omit the chocolate for a caramel-alone buttercrunch.
· Use chopped or slivered toasted almonds instead of walnuts (sprinkled on top as the chocolate sets).
· Roast the nuts before sprinkling on top of the chocolate
· Drizzle with a little melted white chocolate for decoration
· Use crumbs for ice cream topping
Thanks Karen for the secret recipe, and the calories.
4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter
1 cup firmly packed brown sugar
1½ - 2 cups Ghirardeli’s 60% Cacao Bittersweet Chocolate Chips (about 1 bag)
Sea Salt or Kosher Salt
1-2 cups coarsely chopped walnuts
Preheat the oven to 350°F. Line a large (or two smaller) cookie sheet completely with foil. Place a single layer of matzohs on the foil, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and spoon/spread over the matzoh, covering the matzoh completely.
Place the baking sheet in the oven and bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes. Using a knife, spread the melted chocolate over the matzoh. Sprinkle lightly with sea salt – use this sparingly. Sprinkle with walnuts.
While still warm, break into squares or odd shapes. (A pizza cutter helps with this.) Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variations:
· Use coarsely chopped white chocolate (or a combination of white and dark)
· Omit the chocolate for a caramel-alone buttercrunch.
· Use chopped or slivered toasted almonds instead of walnuts (sprinkled on top as the chocolate sets).
· Roast the nuts before sprinkling on top of the chocolate
· Drizzle with a little melted white chocolate for decoration
· Use crumbs for ice cream topping
Thanks Karen for the secret recipe, and the calories.
Look what our Readers are Saying...
"Mr. Wynn needs more people like you to visit ...glad you had a good time. where are you off to next?" --Mark
"O.M.G. we can't wait to go...we just changed our reservations from Bellagio to the Encore...." --Cathy
"I'm drooling. I'm booking now!" -- Robert
"Great Pics. Everything looks AMAZING. Vegas has a whole new image with the Encore and we're going to go there for Memorial Day." --Sam and Shirley
"Those views! That food! Those dining rooms! How fast can I get there?" Mary
"I've been dying to try this place since I've heard so many great things...but I thought it was unaffordable. I just called and they're offering great prices. Thanks for letting me know about this...can't wait to go!" -- Bobbie
"WOW! You guys really gushed over this one. Every time you've suggested something, we've loved it. We're going to the Encore muy pronto. Thanks for the tips." -- Jeff and Robin
"THAT STICKY BUN at Society has made my computer gain 5 lbs. I'm going there just for that...the rest of it is gravy." -- Leslee
"I LOVE good Asian food, and we wondered where Jet went to since we took a cooking class iwth him in L.A. Now we can finally look forward to another fab meal by him, and we've added that to our "must do" restaurant list for our trip to LV next week" -- Andy & Carey
"You guys are amazing...thanks for letting us know all the "in" spots. We get faster, better, more honest reviews from you than anywhere else...Thank you! We just called and booked a weekend at the Encore...we'll let you know what we like best." -- Carl
"That Steve Wynn is brilliant! How does he keep thinking of these things? It sounds like so much fun....can't wait to hear about the Spa, do tell." --Mary
"We're stuffed just reading about all this. How in the H#$$ do you two keep fit and trim? Probably by running from restaurant to restaurant in the gorgeous Encore. If it works for you, it's going to work for us...we've decided to take a "close" vacation this spring and try it all out, thanks to you two." -- The "S" family
THANK YOU READERS...WE WOULDN'T SAY SO IF IT WEREN'T SO!
Appetizingly yours,
The Dining Duo
"O.M.G. we can't wait to go...we just changed our reservations from Bellagio to the Encore...." --Cathy
"I'm drooling. I'm booking now!" -- Robert
"Great Pics. Everything looks AMAZING. Vegas has a whole new image with the Encore and we're going to go there for Memorial Day." --Sam and Shirley
"Those views! That food! Those dining rooms! How fast can I get there?" Mary
"I've been dying to try this place since I've heard so many great things...but I thought it was unaffordable. I just called and they're offering great prices. Thanks for letting me know about this...can't wait to go!" -- Bobbie
"WOW! You guys really gushed over this one. Every time you've suggested something, we've loved it. We're going to the Encore muy pronto. Thanks for the tips." -- Jeff and Robin
"THAT STICKY BUN at Society has made my computer gain 5 lbs. I'm going there just for that...the rest of it is gravy." -- Leslee
"I LOVE good Asian food, and we wondered where Jet went to since we took a cooking class iwth him in L.A. Now we can finally look forward to another fab meal by him, and we've added that to our "must do" restaurant list for our trip to LV next week" -- Andy & Carey
"You guys are amazing...thanks for letting us know all the "in" spots. We get faster, better, more honest reviews from you than anywhere else...Thank you! We just called and booked a weekend at the Encore...we'll let you know what we like best." -- Carl
"That Steve Wynn is brilliant! How does he keep thinking of these things? It sounds like so much fun....can't wait to hear about the Spa, do tell." --Mary
"We're stuffed just reading about all this. How in the H#$$ do you two keep fit and trim? Probably by running from restaurant to restaurant in the gorgeous Encore. If it works for you, it's going to work for us...we've decided to take a "close" vacation this spring and try it all out, thanks to you two." -- The "S" family
THANK YOU READERS...WE WOULDN'T SAY SO IF IT WEREN'T SO!
Appetizingly yours,
The Dining Duo
Salt, Salt, Everywhere; in the Food, they don't Care!
While salt is a necessary nutrient, most Americans consume many times more sodium than they need in a day. Too much salt can raise one's blood pressure and increase the risk of heart attack or stroke. Processed foods are notoriously high in sodium- just a can of soup can contain more than a days worth of salt!
Assuming you consume a "typical" diet, it's nearly impossible to not get enough sodium- you'd have to try extremely hard to wind up with a sodium deficiency. Essentially every packaged food contains substantial amounts of added salt. Salted nuts, packaged lunch meat, canned fish, soups, chips, salsa and various sauces are all usually high in sodium. Even healthy items, such as whole grains, skim or soy milk and egg whites tend to contain a good deal of salt. The only foods normally available with minimal sodium would be fruits and vegetables- but some people prepare such foods with extra table salt. --source: WikiAnswers.com
Assuming you consume a "typical" diet, it's nearly impossible to not get enough sodium- you'd have to try extremely hard to wind up with a sodium deficiency. Essentially every packaged food contains substantial amounts of added salt. Salted nuts, packaged lunch meat, canned fish, soups, chips, salsa and various sauces are all usually high in sodium. Even healthy items, such as whole grains, skim or soy milk and egg whites tend to contain a good deal of salt. The only foods normally available with minimal sodium would be fruits and vegetables- but some people prepare such foods with extra table salt. --source: WikiAnswers.com
Philly has more than Cream Cheese!
Matyson, 37S. 19th Street, Philadelphia.
http://www.matyson.com//
There is a quaint Philly BYOB restaurant named Matyson. Named after the Chef Matt Spector and his pastryChef wife Sonya Bidegain.
Right in the heart of Center City, the location is super, but parking at 5:30 was a bit frustrating. The warm muted gold walls and ochre ceiling highlighted some original works of art, charming. The old Philadelphia wood floors anchored the color scheme. A small space, maybe 16' w by 40' long, the chatter of wine bottles and dinner crowd arriving, was typical Philadelphia, but nothing our of the ordinary.
We began with the Foie Gras & Wild mushroom wontons, and the Jumbo lump crab cocktail, served with small hame-made potato chips - -cute. The Dinners rated a "10" for presentation, garnished festively. The puree squash soup was what I started with, then the herbed Chicken. Sound boring? - - certainly not. It was a perfect meal. The dessert menu was a very nice selection of "made on the premises" pies, treats and house-made sorbets and ice creams. Simply elegant and 5 our of 5 of us would go back, but I'll look for another parking spot.
Guest review by Lori Riddington
(Dining Duo to Lori: GREAT review! Keep eating out and let us know where--and where n0t-- to spend our money and our time. Send a review of 100 words or less and we'll share it with the rest of you)
http://www.matyson.com//
There is a quaint Philly BYOB restaurant named Matyson. Named after the Chef Matt Spector and his pastryChef wife Sonya Bidegain.
Right in the heart of Center City, the location is super, but parking at 5:30 was a bit frustrating. The warm muted gold walls and ochre ceiling highlighted some original works of art, charming. The old Philadelphia wood floors anchored the color scheme. A small space, maybe 16' w by 40' long, the chatter of wine bottles and dinner crowd arriving, was typical Philadelphia, but nothing our of the ordinary.
We began with the Foie Gras & Wild mushroom wontons, and the Jumbo lump crab cocktail, served with small hame-made potato chips - -cute. The Dinners rated a "10" for presentation, garnished festively. The puree squash soup was what I started with, then the herbed Chicken. Sound boring? - - certainly not. It was a perfect meal. The dessert menu was a very nice selection of "made on the premises" pies, treats and house-made sorbets and ice creams. Simply elegant and 5 our of 5 of us would go back, but I'll look for another parking spot.
Guest review by Lori Riddington
(Dining Duo to Lori: GREAT review! Keep eating out and let us know where--and where n0t-- to spend our money and our time. Send a review of 100 words or less and we'll share it with the rest of you)
More Readers' Comments...keep 'em coming!
"I gain weight looking and reading your mouthwatering reviews!!!:" CR
"OMG...I picked a terrible time to start my diet" MR
"We love it! Keep these coming. Now we know where we're going to dinner tonight." -- AET
"You guys are always RIGHT on with your reviews. What's next?" -- JK
"Thanks for bringing us honest and well written reviews. We look forward to every time they end up on our computer." -- PM
"OMG...I picked a terrible time to start my diet" MR
"We love it! Keep these coming. Now we know where we're going to dinner tonight." -- AET
"You guys are always RIGHT on with your reviews. What's next?" -- JK
"Thanks for bringing us honest and well written reviews. We look forward to every time they end up on our computer." -- PM
Chef Andreas Cavaliere shares a secret recipe: Pappardelle, Umbrian sausage, Chianti & red onion
Ingredients: Pappardelle; Mushrooms stock; Umbrian sausage; Olive oil; Red oinon; parsley; Chianti; butter; and Parmesean
Directions: Peel the skin of the sausage & crumble the sausage meat, start to brown the meat, finely slice the red onion. When then meat is starting to brown add the red onion and stir together, carry on frying until the onion starts to caramelize the add ½ a bottle of Chianti, bring to a boil & turn down to a simmer carry on cooking for about 1h30 mins until the wine has reduced by a ¼ or until the sauce is thick.
Cook the pappadelle & toss through the sauce serve with grated Parmesan and parsley.
Directions: Peel the skin of the sausage & crumble the sausage meat, start to brown the meat, finely slice the red onion. When then meat is starting to brown add the red onion and stir together, carry on frying until the onion starts to caramelize the add ½ a bottle of Chianti, bring to a boil & turn down to a simmer carry on cooking for about 1h30 mins until the wine has reduced by a ¼ or until the sauce is thick.
Cook the pappadelle & toss through the sauce serve with grated Parmesan and parsley.
Recommendations for Dinner, Please.
"Three of us (all women) want to get together next week for dinner and catch up with our lives so we want good food and the ability to carry on a conversation.
Recommendations????? Please!" -- P.S.
THE DUO: Cecconi's at melrose and Robertson where Morton's used to be located. ....It's new, fabulous, comfy, not pretensious, beatiful, and great food! You'll hang out for hours, and they won't rush you out. You'll love it!
Recommendations????? Please!" -- P.S.
THE DUO: Cecconi's at melrose and Robertson where Morton's used to be located. ....It's new, fabulous, comfy, not pretensious, beatiful, and great food! You'll hang out for hours, and they won't rush you out. You'll love it!
A Letter from a Longtime Friend
No other way to say it, you’ve lost a friend- after almost 50 years this is it…the end, always thought I was man enough to break off a relationship in person, but this is the internet age and email will have to do. Thanks for the memories, our friendship has ended.
Lori and I have been going to Vegas together for more than 30 years, I have always found the hidden gems, State Street, an Italian Mob Style restaurant, Hugo’s downtown before it was chic, Ferraro’s for the best Oso Buco this side of Italy, and Michael’s before it was “Michael’s”, the top rated restaurant in Vegas in the dungy Barbary Coast - just to name a few. Wouldn’t want to brag, may seem like I was trying to compete with “The Dining Duo.”
This past weekend Lori and I went to Society at the Encore for breakfast, after devouring the sticky bun and with that special look in her eyes, she said “You are amazing, how do you find these places?” I said I’d love to take credit but Scottie and Michael deserve all the credit.
THAT WAS IT!! Her comment, “We will only eat where Scottie and Michael recommend, they are the best!!!” I used to be “HER MAN” – no longer, you have stolen her stomach. My ego has been crushed, you have stolen her heart, and I hope you’re happy.
Your washed-up - ex-friend-
J.K.
PS The sticky buns were even better the second day -OF COURSE WE WENT BACK, THE PLACE WAS GREAT, AND SCOTTIE RECOMMENDED IT!!!!!!!!!!!
Lori and I have been going to Vegas together for more than 30 years, I have always found the hidden gems, State Street, an Italian Mob Style restaurant, Hugo’s downtown before it was chic, Ferraro’s for the best Oso Buco this side of Italy, and Michael’s before it was “Michael’s”, the top rated restaurant in Vegas in the dungy Barbary Coast - just to name a few. Wouldn’t want to brag, may seem like I was trying to compete with “The Dining Duo.”
This past weekend Lori and I went to Society at the Encore for breakfast, after devouring the sticky bun and with that special look in her eyes, she said “You are amazing, how do you find these places?” I said I’d love to take credit but Scottie and Michael deserve all the credit.
THAT WAS IT!! Her comment, “We will only eat where Scottie and Michael recommend, they are the best!!!” I used to be “HER MAN” – no longer, you have stolen her stomach. My ego has been crushed, you have stolen her heart, and I hope you’re happy.
Your washed-up - ex-friend-
J.K.
PS The sticky buns were even better the second day -OF COURSE WE WENT BACK, THE PLACE WAS GREAT, AND SCOTTIE RECOMMENDED IT!!!!!!!!!!!
Society Folk Flock to the Encore
Waking up to this amazing view, we worked up quite a hunger for brunch, and although there are so many choices, the one you simply cannot miss is Society. Elizabeth Blou conceptualized an Oscar Wilde feel for the room, and it proved to be a perfect place to snuggle into and stuff our faces. The décor is opulent, done up in greens and vibrant pinks, framed by lush green and white striped curtains that surround a room of coffered walls and rich paneled walls. The Asian theme is carried over here too with the accents of lime green chandeliers and two giant kensha palms in Asian pots. The black crocodile chairs and tables make the room come alive.
Be prepared to gorge on everything breakfast (there’s more, but this place is “it” for breakfast items). The sticky bun is the best, sweet, most fabulous sinful experience you can have this side of a downtown girlie bar. Piping warm, you can feel the cholesterol coating your pipes. Don’t miss it. The waffle was made with pumpkin and pecans and slathered in butter ($15), and was a sweet tooth’s fantasy. The French toast was surrounded with cornflakes, proving a nice texture and flavor. It was decadent and rich, but certainly hits the spot, especially with the serving of caramelized bananas and chocolate cream ($14). The Eggs Benedict were superb, primarily because of the homemade muffins. The eggs were perfectly cooked, soft on the inside, firm on the outside; and the Hollandaise was gooey and fresh ($15). Do not leave without trying Society’s signature dish, the ultimate Steak and egg sliders. The beef tenderloin, scrambled eggs and creamed spinach were all on a bacon-cheddar muffin ($16) and you simply cannot believe that something could taste so good. Wash it down with a great Caesar Bloody Mary (spiced like a Caesar salad), and you’re ready to hit the spa. By the way, Patrick is the manager and if you mention the Dining Duo, he’ll get you past the ubiquitous line to enjoy all of the above.
Be prepared to gorge on everything breakfast (there’s more, but this place is “it” for breakfast items). The sticky bun is the best, sweet, most fabulous sinful experience you can have this side of a downtown girlie bar. Piping warm, you can feel the cholesterol coating your pipes. Don’t miss it. The waffle was made with pumpkin and pecans and slathered in butter ($15), and was a sweet tooth’s fantasy. The French toast was surrounded with cornflakes, proving a nice texture and flavor. It was decadent and rich, but certainly hits the spot, especially with the serving of caramelized bananas and chocolate cream ($14). The Eggs Benedict were superb, primarily because of the homemade muffins. The eggs were perfectly cooked, soft on the inside, firm on the outside; and the Hollandaise was gooey and fresh ($15). Do not leave without trying Society’s signature dish, the ultimate Steak and egg sliders. The beef tenderloin, scrambled eggs and creamed spinach were all on a bacon-cheddar muffin ($16) and you simply cannot believe that something could taste so good. Wash it down with a great Caesar Bloody Mary (spiced like a Caesar salad), and you’re ready to hit the spa. By the way, Patrick is the manager and if you mention the Dining Duo, he’ll get you past the ubiquitous line to enjoy all of the above.
Karen's Lemony Things
Shortbread crust:
1 cup butter (2 cubes)
½ cup sifted powdered sugar
2 cups flour
Lemon Custard Topping:
4 eggs
2 cups sugar
1 tsp lemon peel (fresh)
6 tbsp lemon juice (fresh squeezed)
1/3 cup flour
1 tsp baking powder
Preheat oven to 350.
While oven is preheating place butter in a 9” x 13” pan and place pan in oven just long enough that the butter melts but doesn’t turn brown. Once butter has melted mix in remaining crust ingredients and press evenly into bottom of pan. Bake for 20 minutes. Crust should be lightly browned and soft.
While crust bakes, combine all topping ingredients in a large bowl and mix well.
When crust is done, remove pan from oven and, working quickly, prick crust all over with a fork. Pour topping on while crust is still hot. Return pan to oven and bake another 15 – 20 minutes or until center is set and no longer liquid. Allow to cool. Sprinkle with sifted powdered sugar, if desired. Cut when cool.
Do you have a recipe to share with our loyal readers? Send it to FabDiningDuo@aol.com and if we think it's worth staying home for, we'll post it!
1 cup butter (2 cubes)
½ cup sifted powdered sugar
2 cups flour
Lemon Custard Topping:
4 eggs
2 cups sugar
1 tsp lemon peel (fresh)
6 tbsp lemon juice (fresh squeezed)
1/3 cup flour
1 tsp baking powder
Preheat oven to 350.
While oven is preheating place butter in a 9” x 13” pan and place pan in oven just long enough that the butter melts but doesn’t turn brown. Once butter has melted mix in remaining crust ingredients and press evenly into bottom of pan. Bake for 20 minutes. Crust should be lightly browned and soft.
While crust bakes, combine all topping ingredients in a large bowl and mix well.
When crust is done, remove pan from oven and, working quickly, prick crust all over with a fork. Pour topping on while crust is still hot. Return pan to oven and bake another 15 – 20 minutes or until center is set and no longer liquid. Allow to cool. Sprinkle with sifted powdered sugar, if desired. Cut when cool.
Do you have a recipe to share with our loyal readers? Send it to FabDiningDuo@aol.com and if we think it's worth staying home for, we'll post it!
Reaching out to the Gay Community
Bravo to Elaine and Steve for actively reaching out to our powerful Gay community. It’s a nutural since, as a group, we love style, service, and fun with a flair, all the things the Wynn/Encore serve up in their own inimitable fashion. Now it’s even easier. They’ve set up a direct dial to the LGBT community with 702. 770.LGBT, and you’ll be immediately connected with an LGBT concierge who will be sensitive to all your requests, making your suite, dining and shows all you want and more. The entire hotel is more than gay sensitive, they are LGBT welcoming. Isn’t it nice to be welcomed with open arms.
No Wonder the Wynn and Encore are so Beautiful
Hiccups at Dinner?
Get a Q-trip and quickly touch one end of it to the little thing that dangles in the back of your throat (the uvula). If you don't throw up, the gag reflex interrupts the spasm of your diaphragm and you'll stop the hiccups. Try it some time, but not at the dinner table.
A Bakery to Drool for....
Porto's Bakery.
It's awful (good)!! If you are looking to commit suicide by chocolate mousse, try their Triple (Dining Duo note: who wouldn’t love anything “Triple”) Chocolate Mousse cake. That's what my son wanted for his birthday. He's been working down the street from Porto's in Glendale, and goes in their regularly for lunch. They also have a place in Bubank. They are a Cuban bakery. The cake that I got for my other son’s birthday was the Meringue Fruit Tort. It is not only festive looking and great for outdoor/tropical type parties, but it is light yet rich! -- FH, Simi Valley
Well FH, The Dining Duo is going to Dash out there for some of those sweets. Thanks for the delicious tip!
Glendale Location: 315 North Brand Blvd.Glendale, CA 91203 tel. (818) 956-5996fax (818) 956-0696Map it
Burbank Location: 3614 W Magnolia Blvd.Burbank, CA 91505(818) 846-9100 Map it
It's awful (good)!! If you are looking to commit suicide by chocolate mousse, try their Triple (Dining Duo note: who wouldn’t love anything “Triple”) Chocolate Mousse cake. That's what my son wanted for his birthday. He's been working down the street from Porto's in Glendale, and goes in their regularly for lunch. They also have a place in Bubank. They are a Cuban bakery. The cake that I got for my other son’s birthday was the Meringue Fruit Tort. It is not only festive looking and great for outdoor/tropical type parties, but it is light yet rich! -- FH, Simi Valley
Well FH, The Dining Duo is going to Dash out there for some of those sweets. Thanks for the delicious tip!
Glendale Location: 315 North Brand Blvd.Glendale, CA 91203 tel. (818) 956-5996fax (818) 956-0696Map it
Burbank Location: 3614 W Magnolia Blvd.Burbank, CA 91505(818) 846-9100 Map it
Fruity Fruits suits the Dining Duo
We've been told that eating fruit on an empty stomach will then play a major role in detoxifying your system while supplying you with a great deal of energy for weight loss and other activities. Consider these yummie fruits:
KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange. APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoid which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke. STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals. ORANGE: Sweetest medicine, eating 2 to 4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer. WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium. GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.
KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange. APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoid which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke. STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals. ORANGE: Sweetest medicine, eating 2 to 4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer. WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium. GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.
What our Readers are Saying About Us...
Do you even own a refrigerator? -- Doug W. You could also review guys you sleep with as if they were restaurants: "the table was nicely set with a number of interesting things to try. Although the main course was portioned modestly, it was well presented and filling. We really had little room for dessert, and yet the host kept at us until we relented". --Michael V. You Guys , like fine wine, keep getting better and better with age! --Bethany C. You Two are TOO FABULOUS! --Jan S. You both look great!! - Lou. LOVE IT! --Lisa M. Thank you. I love these. The gastrosexual innuendos are always mouth watering. --Al G. Every night before I go to bed, I always check my e-mails, and last night I had to stay up an extra half hour to read you new website. What a GREAT job!!! --Dan P. You guys know about MEAT! -The G. This is a really impressive serries if reviews!---congratulations on such a fine effort. --Doug N. Thank you for your lively and insightful restaurant review. Based on it, we will definitely try Il Grano. --Merle M. Love your blog - we finally get to also hear what you don't like! I've passed on the link to several other people and will let you know what they think. --Val R. Love that please put me on your e mail list for update. --Steven K. Love the pics and reviews!!! --Lynette C. Thanks!! Love the format and the info. --Chris H. What a fabulous blog--and you write well too. --Harriet B. That is great fun. You all are gorgeous! Can’t wait to really read this. Thanks for sending it. --Betty C. We love the reviews. --Lynne & Harry L. Fabulous reviews. --Sam P. Love the reviews and I love the photos of Alaska. Marina C. We love it! Thank you for including us on this! --Brad T. You guys must have a good time going to and writing about your many escapades of gastronomic indulgences. I really enjoy your comments and I trust your judgements. --Lynn L. LOVE THE WEBSITE ...GREAT IDEA! --Bob J. Love the new site! --Cynthia R. Do you fuckers ever work???!?!? --Matt C. I love it!.....You're a couple of very studley guys... --Craig F. Your Dining Duo Blog is Great! --Craig S.
WOW, thanks...Your write-ups have made me hungry! --Jeremy G. This is great! --Beverly S. This is just tooooo cool!!! I'm impressed!!!!!!!!!!! --Marilyn D. Love it, absolutely love it!!!! --Dennis G. Gantastic! --Charlie F. What a smart idea! --Helena R. Fantastic site you hunky boys! --Betsy M. I love your site, generally because I can feel your experiences (and personalities!) at each restaurant and especially how you include Triple. --Barbara P. This blog is delightful. --Jane W. Beautiful blog. But is something amiss? When I do a search for 'catfish' or 'hushpuppies', no posts match my query. --Susan V. Thanks. I enjoyed reading them. --Chuck H. I LOVE your website! --Toni P. I'm sure Rosie must be kaveling! Keep up the fantastic work. --David W. Loved the web site and your photos ... especially Triple! --Karen D. Good website!Thanks for sharing. Rob W. We love!! your website.Best photos ever taken. --Steve and Carolyn G. What a great resource! Thank you! --Karen S. This is really good and very informative...Bravo!!!! --Luins W. Do you really *not* know where veal comes from?? How very politically incorrect of you. --Karen Y. I LOVE the website! Much continued success with it. --Alan B. What a GREAT site! --Lawrence Z. You guys are unbelievable!!! This is great great work....when will the column be picked up by The Times?? --Peter P. We love the blog. Michele read it for about an hour. Why no comments? Comments make a blog a blog – they build community. --Shel H. Really love your new website, boys! But how about venturing a bit further away?! The world needs you two. --Lyn M. Hey Dining Duo!! This is really exciting! Will you plan my life for me so I NEVER have to deal with surly waiters and mediocre, over sauced food again? --Pam D. When do you find time for this! --Sindee L. love it thanks! --Rosie D. I love your site, because I can feel your experiences (and personalities!) at each restaurant and especially how you include Triple. --Barbara P. This blog is delightful. --Jane W. Last night I had to stay up an extra half hour to read you new website. What a GREAT job!!! --Dan P. What a fabulous blog--and you write well too! --Susan H. This looks terrific. Very nice site. Welcoming, classy, and enough fun thrown in to make it a nice place to hang out. -- Larry K. Your site cracks me up because a lot of it is written just like you speak — your personality really comes through in how you’ve done everything... --Lorel S. Big Kudos on this. Robert W. Have no doubt you will be syndicated soon. --Jackie C. I LOVE THIS BLOG!!! It is very helpful. --Krista P. A fabulous new dining website on hot new restaurants. --Dana G. How cool is this blog? -- Rick W. This is hilarious! Is there nothing you are not involved with? --Carmine S. WOW - and a whole new career is born!!!!!--Pat S. I would be completely suicidal if I spent $900 on a meal. --Carol B. We're enjoying the dining duo. --Rhonie E. I'm sure Rosie must be kaveling! Keep up the fantastic work.--David W. Sounds like you two have a great time and the fact that you can write about it so well is a bonus.--Susan W. Your description of dining in Maui made the rest of the Island insignificant. --Al G.
Do you have something to say to The Dining Duo? We'll post the good, the bad and the ugly if you send it to us at: FabDiningDuo@aol.com
WOW, thanks...Your write-ups have made me hungry! --Jeremy G. This is great! --Beverly S. This is just tooooo cool!!! I'm impressed!!!!!!!!!!! --Marilyn D. Love it, absolutely love it!!!! --Dennis G. Gantastic! --Charlie F. What a smart idea! --Helena R. Fantastic site you hunky boys! --Betsy M. I love your site, generally because I can feel your experiences (and personalities!) at each restaurant and especially how you include Triple. --Barbara P. This blog is delightful. --Jane W. Beautiful blog. But is something amiss? When I do a search for 'catfish' or 'hushpuppies', no posts match my query. --Susan V. Thanks. I enjoyed reading them. --Chuck H. I LOVE your website! --Toni P. I'm sure Rosie must be kaveling! Keep up the fantastic work. --David W. Loved the web site and your photos ... especially Triple! --Karen D. Good website!Thanks for sharing. Rob W. We love!! your website.Best photos ever taken. --Steve and Carolyn G. What a great resource! Thank you! --Karen S. This is really good and very informative...Bravo!!!! --Luins W. Do you really *not* know where veal comes from?? How very politically incorrect of you. --Karen Y. I LOVE the website! Much continued success with it. --Alan B. What a GREAT site! --Lawrence Z. You guys are unbelievable!!! This is great great work....when will the column be picked up by The Times?? --Peter P. We love the blog. Michele read it for about an hour. Why no comments? Comments make a blog a blog – they build community. --Shel H. Really love your new website, boys! But how about venturing a bit further away?! The world needs you two. --Lyn M. Hey Dining Duo!! This is really exciting! Will you plan my life for me so I NEVER have to deal with surly waiters and mediocre, over sauced food again? --Pam D. When do you find time for this! --Sindee L. love it thanks! --Rosie D. I love your site, because I can feel your experiences (and personalities!) at each restaurant and especially how you include Triple. --Barbara P. This blog is delightful. --Jane W. Last night I had to stay up an extra half hour to read you new website. What a GREAT job!!! --Dan P. What a fabulous blog--and you write well too! --Susan H. This looks terrific. Very nice site. Welcoming, classy, and enough fun thrown in to make it a nice place to hang out. -- Larry K. Your site cracks me up because a lot of it is written just like you speak — your personality really comes through in how you’ve done everything... --Lorel S. Big Kudos on this. Robert W. Have no doubt you will be syndicated soon. --Jackie C. I LOVE THIS BLOG!!! It is very helpful. --Krista P. A fabulous new dining website on hot new restaurants. --Dana G. How cool is this blog? -- Rick W. This is hilarious! Is there nothing you are not involved with? --Carmine S. WOW - and a whole new career is born!!!!!--Pat S. I would be completely suicidal if I spent $900 on a meal. --Carol B. We're enjoying the dining duo. --Rhonie E. I'm sure Rosie must be kaveling! Keep up the fantastic work.--David W. Sounds like you two have a great time and the fact that you can write about it so well is a bonus.--Susan W. Your description of dining in Maui made the rest of the Island insignificant. --Al G.
Do you have something to say to The Dining Duo? We'll post the good, the bad and the ugly if you send it to us at: FabDiningDuo@aol.com
Hot News about Hot Coffee
The next time your waitstaff asks, give it some serious thought. Did you know that a study of 1,409 people over a 21-year period of time by the University of Kuopio in Finland (in collarboration with Karolinska Institute in Sweden) showed that folks who drink 3 to 5 cups of coffee daily in their midlife are up to 65% less likely to develope Alzheimer's disease or other forms of dementia as they get older? Make it a double espresso!
The Good, The Bad and The Very, Very Ugly
Following is a list of experiences that either made our day, or caused us to cringe. We welcome your stories and will post them if they're interesting or particularly nasty! Please email them to us at: FabDiningDuo@aol.com
MAGNOLIA -- Hollywood
When Michael called at 3pm to change our reservation from 6:00 to 7:00pm, the hostess answering the phone put him on hold for five minutes (then she claimed it was lunch rush-hour) and then was rude to him, hanging up in the end without saying goodbye. It left such a bad taste in our mouths (pun intended) that we decided to forego eating there and went to the restaurant next door. On the way inside, Scott spotted what looked like "managerial" type folks setting the tables at Magnolia. He stopped and told them what had happened, and why we chose to eat elsewhere that night. They were owners Laurie and Ron, and they were horrified at the treatment we received at the hands of an inept hostess. They were so apologetic that Scott felt badly for even telling them what had transpired. They both insisted that we come back for dinner on them (they didn't know we wrote reviews). If that wasn't enough, when we finished dinner at the restaurant next door, we asked for the check and was told by the waiter that Laurie and Ron had picked it up as an apology for what had occured!
We say: "Class Act"! We'll be back to Magnolia and suggest you go too....................!
COUPA CAFE -- Beverly Hills
Oh my gawd....Nothing says crap like coupe catastrophe. If it's not bad enough that the food is marginal, when the restaurant made yet another mistake on our food order, the Venezualian owner suggested that we try some of their deserts: "Do you like chocolate?" he suggested. We love chocolate, and so he sent over 3 chocolate deserts (very mediocre, by the way). When the bill came, all three were on the bill. When we informed the server that we didn't order the deserts and that it was a mistake, the owner came over and started screaming at us (and our very pretty lady guest). He said that he doesn't give away free food and that we were not welcome to come back (but our very pretty lady guest was).
We say, "Send it back"! And were not alone. You can blow a cannon through this canon restaurant without hitting anyone and now we know why!
MAGNOLIA -- Hollywood
When Michael called at 3pm to change our reservation from 6:00 to 7:00pm, the hostess answering the phone put him on hold for five minutes (then she claimed it was lunch rush-hour) and then was rude to him, hanging up in the end without saying goodbye. It left such a bad taste in our mouths (pun intended) that we decided to forego eating there and went to the restaurant next door. On the way inside, Scott spotted what looked like "managerial" type folks setting the tables at Magnolia. He stopped and told them what had happened, and why we chose to eat elsewhere that night. They were owners Laurie and Ron, and they were horrified at the treatment we received at the hands of an inept hostess. They were so apologetic that Scott felt badly for even telling them what had transpired. They both insisted that we come back for dinner on them (they didn't know we wrote reviews). If that wasn't enough, when we finished dinner at the restaurant next door, we asked for the check and was told by the waiter that Laurie and Ron had picked it up as an apology for what had occured!
We say: "Class Act"! We'll be back to Magnolia and suggest you go too....................!
COUPA CAFE -- Beverly Hills
Oh my gawd....Nothing says crap like coupe catastrophe. If it's not bad enough that the food is marginal, when the restaurant made yet another mistake on our food order, the Venezualian owner suggested that we try some of their deserts: "Do you like chocolate?" he suggested. We love chocolate, and so he sent over 3 chocolate deserts (very mediocre, by the way). When the bill came, all three were on the bill. When we informed the server that we didn't order the deserts and that it was a mistake, the owner came over and started screaming at us (and our very pretty lady guest). He said that he doesn't give away free food and that we were not welcome to come back (but our very pretty lady guest was).
We say, "Send it back"! And were not alone. You can blow a cannon through this canon restaurant without hitting anyone and now we know why!
Kakawa Chocolate House in Santa Fe...Double Yum!
Kakawa Chocolate House 847 Ninita StreetSanta Fe, NM 87505 (505)982-0388 The shop is in an old Spanish adobe building with Saltillo tiled floors and modern glass display cases. It has murals of Aztec designs and a European ambiance with vases of fresh flowers and meticulously hand prepared chocolates; some in forms of flowers and butterflies, some like truffles. All the chocolates are made from ancient European and Mesoamerican recipes. If you like dark chocolate with a lot less sugar than conventional chocolates, and exotic flavors like almond rose, cinnamon chili and many other unique and unusual combinations--along with a taste of history, this place is it! I really enjoyed their chocolate elixirs that look like truffles and melt into a cup of hot chocolate when you pour hot water over them. Great for chocolate addicts, but will leave the sugar addicts wanting more. www.kakawachocolates.com
--DONNA KAROL, SANTE FE, NEW MEXICO
Do you live somewhere else on the planet other than L.A. (is there such a place?) and want to share your favorite special hideaway? Send it to FabDiningDuo@aol.com
--DONNA KAROL, SANTE FE, NEW MEXICO
Do you live somewhere else on the planet other than L.A. (is there such a place?) and want to share your favorite special hideaway? Send it to FabDiningDuo@aol.com
I Gave my Man the Whole Enchilada!
4 cups Chicken Stock
4 boneless, skinless chicken breasts (about 5 oz each, cut into strips
1 jalapeno pepper
1 clove garlic
1 jar of 12 oz salsa
1 cup shredded lowfat cheddar
1/2 cup shredded lowfat Monterey Jack
1/2 cup of chopped cilantro
1 2.25 oz. can of sliced black olives
1 can(16 oz) of traditional enchilada sauce
1 can " of traditional green chile enchilada sauce
1 small can of chipolte chilies in adobo (use 1 or 2 to taste and temperature)
Hot Sauce
Cayenne pepper
Vegetable oil cooking spray
8 corn tortillas (6-7 inches)
Heat oven to 425 degrees. In a medium pot, boil stock, chicken, jalapeno and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup of Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces, 1 chipote chile, hot sauce, cayenne to taste. Stir until simmering. Set aside, coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas for 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side. Low fat and Tasty!
Makes 4 servings.
Bethany Colman Moretski, Beverly Hills California
4 boneless, skinless chicken breasts (about 5 oz each, cut into strips
1 jalapeno pepper
1 clove garlic
1 jar of 12 oz salsa
1 cup shredded lowfat cheddar
1/2 cup shredded lowfat Monterey Jack
1/2 cup of chopped cilantro
1 2.25 oz. can of sliced black olives
1 can(16 oz) of traditional enchilada sauce
1 can " of traditional green chile enchilada sauce
1 small can of chipolte chilies in adobo (use 1 or 2 to taste and temperature)
Hot Sauce
Cayenne pepper
Vegetable oil cooking spray
8 corn tortillas (6-7 inches)
Heat oven to 425 degrees. In a medium pot, boil stock, chicken, jalapeno and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup of Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces, 1 chipote chile, hot sauce, cayenne to taste. Stir until simmering. Set aside, coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas for 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side. Low fat and Tasty!
Makes 4 servings.
Bethany Colman Moretski, Beverly Hills California
GENOVESE POTATO CAKE--From Italy c/o England
(be careful, as in the rest of Italy, Polpettone is a large meat loaf).
You eat this cold as a snack, warm with roasts, or on its own with salad.
500 grams french beans (in fact you can use anything green that you like)
500 grams floury potatoes
4 eggs
2-4 cloves garlic
100 grams parmesan
20 grams dried porcini
100 grams bread crumbs
Marjoram
Half a glass of olive oil
Sea Salt and pepper to taste
Boil the beans and potatoes separately in salted water.
Mash them and mix together along with the eggs, dried mushrooms (previously soaked in water), the crushed garlic, some of the oil and salt and pepper.
Push mixture into a greased baking tray. The mixture should be about 2 cm in depth. Score the top lightly with a fork, sprinkle with bread crumbs, some more oil and bake at 350 degrees F for about 40 minutes.
This is genuine old 'cucina povera', and is the kind of thing that you can buy from the snack food shops in a piece of paper, to be eaten as you wander the city window shopping.
Lyn Middlehurst -- London, England
You eat this cold as a snack, warm with roasts, or on its own with salad.
500 grams french beans (in fact you can use anything green that you like)
500 grams floury potatoes
4 eggs
2-4 cloves garlic
100 grams parmesan
20 grams dried porcini
100 grams bread crumbs
Marjoram
Half a glass of olive oil
Sea Salt and pepper to taste
Boil the beans and potatoes separately in salted water.
Mash them and mix together along with the eggs, dried mushrooms (previously soaked in water), the crushed garlic, some of the oil and salt and pepper.
Push mixture into a greased baking tray. The mixture should be about 2 cm in depth. Score the top lightly with a fork, sprinkle with bread crumbs, some more oil and bake at 350 degrees F for about 40 minutes.
This is genuine old 'cucina povera', and is the kind of thing that you can buy from the snack food shops in a piece of paper, to be eaten as you wander the city window shopping.
Lyn Middlehurst -- London, England
Vida Ambrosio's Tamale Pie Recipe
Vida Ambrosio's tamale pie:
4 XLNT tamales (you can get them at the store)1 pkg Mexican style cheese
1 large can creamed corn
2 cans homel chili (no beans)
sour cream
guacamole
Pleace tamales in PYREX baking dish (spray PAM on the bottom)
In large bowl, mix chili and corn together.....put on top of tamales to cover
Bake @ 350 for 30 minutes.....remove and cover with cheese and put back in oven for 15 minutes ( or until it is melted to perfection)
garnish with sour cream/guac/olives and devour....but don't let Triple eat it.....not a good doggy dish....
Thanks Vida, we'll make sure to give Triple chocolate covered chicken bones instead.
What's Hot...What's Not!
LIFE IS SHORT, EAT CHOCOLATE...And, according to scientists out of Japan, eating chocolate can fight cavities and save your teeth! Arman Sadeghpour at Tulane University has discovered that a white crystalline extract of cocoa works even better than fluoride in order to protect your teeth. When analyzing cocoa, he found that the powder (which is chemically similar to caffeine) actually hardened the too enamel, while also reducing harmful bacterial growth in the mouth. Researchers at Osaka University in Japan have independently confirmed that the husks of cocoa beans put the breaks on tooth-decaying bacteria. No big surprise that Hershey’s has invited Sadeghpour to share his lab results with its own researchers. But why wait for the research, nibble on a piece of chocolate and smile! Now that's Hot!
Dear Dinning Duo:We had an unfortunate experience recently at one of our favorite restaurants, Il Sole, on Sunset. The waitress enticed our party of 8 (some friends from out of town who wanted good food, and the possibility of celebrity gazing) with her description of the Roasted Sea Bass, a special for the evening. It sounded so good, many of us (5 in all) ordered it instead of the Seared Ahi Tuna, which also sounded delicious, and was priced at about $24.00. Imagine our shock when the bill arrived, and the Sea Bass was a whopping $50.00 per person! Since then I ask the price of the day's specials. I can understand charging a bit more for something out-of-the-ordinary, but double is robbery. And they could have shared this information with us prior to ordering. We had dined with this group two nights before at Patina, and the bill was nearly half. --M.S.
Dear M.S. The Dining Duo agrees wholeheartedly. Tsk Tsk to a restuarant that swindles it's customers; that's absolutely not hot! Il Sole (despite the faux pas, their tomato soup with pieces of bread floating in it is fabulous) owes you and your guests an apology.
UCLA Medical Group recently announced that undercooked ground meat and unwashed raw fruits and veggies are the usual suspects in E.coli bacterial infections. That said, people easily spread the bacteria from person to person and can be infectious for up to two weeks after symptoms are gone. We say, "That’s definitely not hot"!
The answer? Don’t eat undercooked meat and unwashed raw fruits and veggies, and keep your hands clean and make sure you dine out where the employees do so as well.
Celebrity chef Wolfgang Puck announced to the press on March 22, 2007 that he will put in place a "humane farm-animal treatment program for each of his restaurants (including the star of his worldwide empire, "Spago" of Beverly Hills). He detailed nine points of action, the main one being his intent to "eliminate foie gras from menus". The Dining Duo adores foie gras, BUT after being educated about where it comes from--ducks being force-fed until they die just to produce a plumper and more tender liver--we say "No" to the stuff as well. In 2006, chef Charlie Trotter of Chicago and Cabo fame started the trend by taking foie gras off his menus. Trotter said recently, "Once again the chefs and restaurateurs have to take the lead on what is the right thing to do, and it's not always popular..." The Dining Duo says, "That's Hot"!
Have you noticed that half of your restaurant bill is attributed to “designer waters”? I bet you didn’t know that Americans consumed 8.3 billion gallons of bottled water in 2006, which was an increase of 10% from 2005. Most of us (including The Dining Duo) are under the misguided belief that bottled water is somehow healthier than tap water, an idea that has been perpetuated by the studies of the American Water Works Association Research Foundation (which is a Denver-bases organization that studies the public water systems).
However, many experts are claiming the theory that bottled water is somehow better than tap water is a misconception. In fact, the Environmental Protection Agency has said, “All drinking water has to meet the same standard.”
As a result, there has been a movement (albeit fairly small) among some of the top restaurants to provide a variety of filtered waters instead of bottled waters. One of the largest promoters is Alice Waters of the famous Chez Panisse, located in Berkeley, California. Last Summer, she stopped selling bottles of Fuji flat water and instead poured customers fresh glasses of filtered municipal water. Her philosophy is that she wanted the restaurant to go green, and avoid the massive amount of waste attributed to all those plastic and glass bottles. Following suit in Los Angeles are Grace and BLD, who provide flat water filtered through a reverse osmosis system.
Although The Dining Duo has tasted and smelled chlorine in some of the filtered waters around town, we do believe that it’s an incredible pimp to be paying such enormous amounts of money for water that may not even be healthier for you. When you stop to think about it, we’re paying more per gallon for bottled water than we do for gasoline. That’s definitely not hot!
Dear Dinning Duo:We had an unfortunate experience recently at one of our favorite restaurants, Il Sole, on Sunset. The waitress enticed our party of 8 (some friends from out of town who wanted good food, and the possibility of celebrity gazing) with her description of the Roasted Sea Bass, a special for the evening. It sounded so good, many of us (5 in all) ordered it instead of the Seared Ahi Tuna, which also sounded delicious, and was priced at about $24.00. Imagine our shock when the bill arrived, and the Sea Bass was a whopping $50.00 per person! Since then I ask the price of the day's specials. I can understand charging a bit more for something out-of-the-ordinary, but double is robbery. And they could have shared this information with us prior to ordering. We had dined with this group two nights before at Patina, and the bill was nearly half. --M.S.
Dear M.S. The Dining Duo agrees wholeheartedly. Tsk Tsk to a restuarant that swindles it's customers; that's absolutely not hot! Il Sole (despite the faux pas, their tomato soup with pieces of bread floating in it is fabulous) owes you and your guests an apology.
UCLA Medical Group recently announced that undercooked ground meat and unwashed raw fruits and veggies are the usual suspects in E.coli bacterial infections. That said, people easily spread the bacteria from person to person and can be infectious for up to two weeks after symptoms are gone. We say, "That’s definitely not hot"!
The answer? Don’t eat undercooked meat and unwashed raw fruits and veggies, and keep your hands clean and make sure you dine out where the employees do so as well.
Celebrity chef Wolfgang Puck announced to the press on March 22, 2007 that he will put in place a "humane farm-animal treatment program for each of his restaurants (including the star of his worldwide empire, "Spago" of Beverly Hills). He detailed nine points of action, the main one being his intent to "eliminate foie gras from menus". The Dining Duo adores foie gras, BUT after being educated about where it comes from--ducks being force-fed until they die just to produce a plumper and more tender liver--we say "No" to the stuff as well. In 2006, chef Charlie Trotter of Chicago and Cabo fame started the trend by taking foie gras off his menus. Trotter said recently, "Once again the chefs and restaurateurs have to take the lead on what is the right thing to do, and it's not always popular..." The Dining Duo says, "That's Hot"!
Have you noticed that half of your restaurant bill is attributed to “designer waters”? I bet you didn’t know that Americans consumed 8.3 billion gallons of bottled water in 2006, which was an increase of 10% from 2005. Most of us (including The Dining Duo) are under the misguided belief that bottled water is somehow healthier than tap water, an idea that has been perpetuated by the studies of the American Water Works Association Research Foundation (which is a Denver-bases organization that studies the public water systems).
However, many experts are claiming the theory that bottled water is somehow better than tap water is a misconception. In fact, the Environmental Protection Agency has said, “All drinking water has to meet the same standard.”
As a result, there has been a movement (albeit fairly small) among some of the top restaurants to provide a variety of filtered waters instead of bottled waters. One of the largest promoters is Alice Waters of the famous Chez Panisse, located in Berkeley, California. Last Summer, she stopped selling bottles of Fuji flat water and instead poured customers fresh glasses of filtered municipal water. Her philosophy is that she wanted the restaurant to go green, and avoid the massive amount of waste attributed to all those plastic and glass bottles. Following suit in Los Angeles are Grace and BLD, who provide flat water filtered through a reverse osmosis system.
Although The Dining Duo has tasted and smelled chlorine in some of the filtered waters around town, we do believe that it’s an incredible pimp to be paying such enormous amounts of money for water that may not even be healthier for you. When you stop to think about it, we’re paying more per gallon for bottled water than we do for gasoline. That’s definitely not hot!
Chef Robert Allen of The Beverly Hills Hotel and the Bel Air Hotel Shares a Recipe with the Dining Duo
Do you want an extraordinary meal in a comfortable setting with a festive high-end crowd? There's none better than the Polo Lounge, which has been put back on the map by Executive Chef and Director of Food & Beverage, Robert Allen.
Chef Allen gave the Dining Duo an exclusive recipe, and we're sharing it with you, our loyal readers:
Roasted Scallops, Green Pea & Butter Lettuce Puree, Mint Vinaigrette (Serves 4 people)
Ingredients:
-8 scallops (U-10 count)
-2oz. Butter
-1 small onion - chopped fine
-1 small head butter lettuce – chopped fine
-3 sprigs fresh mint
-1 cup. Fresh peas, shucked, raw
-1/4 cup Fresh peas, blanched & double shucked
-1/4 cup tomato concasse
-3 tsp. sugar
-125ml. white wine
-1/2 shallot very finely chopped
-4oz. heavy cream
-1tsp. lemon juice
-3 tbsp. champagne vinegar - hot
-1/4 cup. safflower oil
-Salt & freshly ground white pepper to taste
-Micro herbs to garnish
Method:
To make the mint vinaigrette:
-Chop the mint leaves, reserving two whole leaves for the pea puree.
-Place the chopped mint, 2 tsp. of the sugar and a pinch of salt in a medium stainless or
glass bowl. Pour the hot vinegar over the mint and let infuse for a few minutes.
-Add the chopped shallots and slowly whisk in ½ of the oil.
-Add the double shucked peas & tomato concasse
-Taste and adjust the seasoning with salt and white pepper.
To make the pea puree:
-Heat half the butter in a medium sauce pot, add the onion and sauté until softened, but do not brown. Add the peas, the remaining mint, the remaining 1 tsp. sugar, pinch of salt, white pepper and the white wine. Simmer gently until the peas are tender.
-Add the cream and reduce by half.
-Add the chopped lettuce and cook just until the lettuce wilts and is still bright green.
-Remove from the heat and puree the mixture with the butter and lemon juice in a blender and pass through a fine mesh sieve.
-Taste and adjust seasoning with salt, pepper.
-Taste and adjust acidity with lemon juice.
To sear the scallops:
-Heat a heavy bottom sauté pan over medium high heat
-Season the scallops with salt and white pepper on all sides
-Add the remaining oil to the hot pan and place the scallops in the pan and sear to golden brown. About 1-2 minutes. Turn the scallops over and sear other until golden brown.
-Remove from heat
-Assemble as per the photo, placing a dollop of the puree on the plate with scallops around the puree and drizzle with the vinaigrette.
-Garnish with fresh micro herbs.
Chef Allen gave the Dining Duo an exclusive recipe, and we're sharing it with you, our loyal readers:
Roasted Scallops, Green Pea & Butter Lettuce Puree, Mint Vinaigrette (Serves 4 people)
Ingredients:
-8 scallops (U-10 count)
-2oz. Butter
-1 small onion - chopped fine
-1 small head butter lettuce – chopped fine
-3 sprigs fresh mint
-1 cup. Fresh peas, shucked, raw
-1/4 cup Fresh peas, blanched & double shucked
-1/4 cup tomato concasse
-3 tsp. sugar
-125ml. white wine
-1/2 shallot very finely chopped
-4oz. heavy cream
-1tsp. lemon juice
-3 tbsp. champagne vinegar - hot
-1/4 cup. safflower oil
-Salt & freshly ground white pepper to taste
-Micro herbs to garnish
Method:
To make the mint vinaigrette:
-Chop the mint leaves, reserving two whole leaves for the pea puree.
-Place the chopped mint, 2 tsp. of the sugar and a pinch of salt in a medium stainless or
glass bowl. Pour the hot vinegar over the mint and let infuse for a few minutes.
-Add the chopped shallots and slowly whisk in ½ of the oil.
-Add the double shucked peas & tomato concasse
-Taste and adjust the seasoning with salt and white pepper.
To make the pea puree:
-Heat half the butter in a medium sauce pot, add the onion and sauté until softened, but do not brown. Add the peas, the remaining mint, the remaining 1 tsp. sugar, pinch of salt, white pepper and the white wine. Simmer gently until the peas are tender.
-Add the cream and reduce by half.
-Add the chopped lettuce and cook just until the lettuce wilts and is still bright green.
-Remove from the heat and puree the mixture with the butter and lemon juice in a blender and pass through a fine mesh sieve.
-Taste and adjust seasoning with salt, pepper.
-Taste and adjust acidity with lemon juice.
To sear the scallops:
-Heat a heavy bottom sauté pan over medium high heat
-Season the scallops with salt and white pepper on all sides
-Add the remaining oil to the hot pan and place the scallops in the pan and sear to golden brown. About 1-2 minutes. Turn the scallops over and sear other until golden brown.
-Remove from heat
-Assemble as per the photo, placing a dollop of the puree on the plate with scallops around the puree and drizzle with the vinaigrette.
-Garnish with fresh micro herbs.
Mahi Mahi in Bora Bora with the Dining Duo Dining Duo!
Mahi Mahi flavored with Curry and Banana
Ia Orana(greetings in Polynesian)
Chef Damien shares his secret for his world class Mahi Mahi preparation; of course, you may have to go to Tahiti to pick fresh vanilla and fish for the Mahi Mahi! Next week we will review his other amazing preparations, all of which put his 7 table Villa Mahana on the top of the international restaurant scene!
1 Portion of Mahi Mahi marinated in Coconut milk and roasted with butter , sea salt and one bean of tahitian Vanilla. Mashed Potatoes with butter (a lot) , sea salt and truffle oilOn top of the fish one small peace of Banana flambée with old Vanilla Rum and the juice. Voilà! Damien
Sound easy? Just try to come close to his version of this dish that still lingers on our taste buds and in our mouths.
Ia Orana(greetings in Polynesian)
Chef Damien shares his secret for his world class Mahi Mahi preparation; of course, you may have to go to Tahiti to pick fresh vanilla and fish for the Mahi Mahi! Next week we will review his other amazing preparations, all of which put his 7 table Villa Mahana on the top of the international restaurant scene!
1 Portion of Mahi Mahi marinated in Coconut milk and roasted with butter , sea salt and one bean of tahitian Vanilla. Mashed Potatoes with butter (a lot) , sea salt and truffle oilOn top of the fish one small peace of Banana flambée with old Vanilla Rum and the juice. Voilà! Damien
Sound easy? Just try to come close to his version of this dish that still lingers on our taste buds and in our mouths.
Jean Georges Shares a Recipe with the Dining Duo in Bora Bora
Grilled Mahi Mahi with Tomatoes Two Ways
4 large plum tomatoes, halved lengthwise
1 pound yellow cherry tomatoes, halved
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1 garlic clove, thinly sliced
2 teaspoons red wine vinegar
Four 6-ounce mahimahi fillets, skinned
8 small basil leaves, for garnish
Preheat the oven to 225°. Arrange the plum tomatoes and half the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2½ hours, or until they are shriveled, but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.
Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.
Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season the fillets with salt and black pepper. Grill the mahimahi over high heat, turning once, until lightly charred and cooked through, about 8 minutes.
Pour tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.
MAKE AHEAD: The roasted tomatoes and tomato jus can be refrigerated overnight.
WINE: Mahi mahi are as common off Australia’s shores as they are off Bora Bora’s, which is lucky since Australia’s Riesling’s racy citrus flavors taste so good with this dish. Two top bottlings are the vibrant 2006 Tim Adams and the minerally 2005 Annie’s Lane Clare Valley.
Don't forget to garnish your dish with Ginger Rice
1 tablespoon unsalted butter
2 tablespoons minced peeled fresh ginger
1 cup basmati rice, rinsed
1½ cups chicken stock or low-sodium broth
½ teaspoon salt
In a medium saucepan, melt the butter. Add the ginger, rice, stock, and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until rice is tender and water has fully evaporated. Fluff the rice and serve.
4 large plum tomatoes, halved lengthwise
1 pound yellow cherry tomatoes, halved
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1 garlic clove, thinly sliced
2 teaspoons red wine vinegar
Four 6-ounce mahimahi fillets, skinned
8 small basil leaves, for garnish
Preheat the oven to 225°. Arrange the plum tomatoes and half the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2½ hours, or until they are shriveled, but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.
Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.
Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season the fillets with salt and black pepper. Grill the mahimahi over high heat, turning once, until lightly charred and cooked through, about 8 minutes.
Pour tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.
MAKE AHEAD: The roasted tomatoes and tomato jus can be refrigerated overnight.
WINE: Mahi mahi are as common off Australia’s shores as they are off Bora Bora’s, which is lucky since Australia’s Riesling’s racy citrus flavors taste so good with this dish. Two top bottlings are the vibrant 2006 Tim Adams and the minerally 2005 Annie’s Lane Clare Valley.
Don't forget to garnish your dish with Ginger Rice
1 tablespoon unsalted butter
2 tablespoons minced peeled fresh ginger
1 cup basmati rice, rinsed
1½ cups chicken stock or low-sodium broth
½ teaspoon salt
In a medium saucepan, melt the butter. Add the ginger, rice, stock, and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until rice is tender and water has fully evaporated. Fluff the rice and serve.
Over-eating and Over-tipping...Don't do it!
It’s bad enough we’re not sure how to tip in this country, but when we travel as Americans overseas, we definitely hand out too much money in gratuities, so much so that the local people think we’re both crazy and stupid. Lynn Staneff of Magellan’s Travel Supply Company says, “The most glaring way to show you’re an American – besides your accent – is to over tip. In some countries, particularly Asia, it isn’t even considered polite to tip. When you do it in these places, you’re saying that the person you’re tipping isn’t hospitable enough to provide service without a bribe.”
In Japan the servers view tipping as an insult. In many other countries, actually handing a tip to a waiter is considered insulting, and that’s why small trays are left on the tables.
Do homework and check guidebooks in the region where you’re traveling to look for the local custom. Or, ask the concierge at your hotel. You just may find that the tip is already included in the bill as many European restaurants and hotels do, or you may be told that there’s no tipping at all, such as in Tahiti, Fiji, Thailand, Vietnam, and other parts of the South Pacific.
Bottom line, 18% is not the rule of thumb throughout the rest of the world.
In Japan the servers view tipping as an insult. In many other countries, actually handing a tip to a waiter is considered insulting, and that’s why small trays are left on the tables.
Do homework and check guidebooks in the region where you’re traveling to look for the local custom. Or, ask the concierge at your hotel. You just may find that the tip is already included in the bill as many European restaurants and hotels do, or you may be told that there’s no tipping at all, such as in Tahiti, Fiji, Thailand, Vietnam, and other parts of the South Pacific.
Bottom line, 18% is not the rule of thumb throughout the rest of the world.
Steamed Lemon Pudding Cake
Chef Kristi Ritchey shares her Lemonie creation with The Dining Duo:
Sugar ½ C
Flour, a.p. 2 ½ oz.
Buttermilk 2 C
Lemon juice ½ C
Meyer or regular lemons, zest of 4 ea.
Eggs, separated 6 ea.
1. In one bowl combine sugar, flour and lemon zest. In another bowl, whisk egg yolks a bit and then combine with buttermilk and lemon juice.
2. Whip whites in kitchen aid until soft peaks.
3. Add sugar mixture to yolk mixture. Fold in whites.
4. Prepare aluminum cups with vegalene and sugar coating. Bake at 325°F in a water bath covered with foil for 15 minutes, remove foil and bake until set, slightly puffed and a little bit cracked.
Sugar ½ C
Flour, a.p. 2 ½ oz.
Buttermilk 2 C
Lemon juice ½ C
Meyer or regular lemons, zest of 4 ea.
Eggs, separated 6 ea.
1. In one bowl combine sugar, flour and lemon zest. In another bowl, whisk egg yolks a bit and then combine with buttermilk and lemon juice.
2. Whip whites in kitchen aid until soft peaks.
3. Add sugar mixture to yolk mixture. Fold in whites.
4. Prepare aluminum cups with vegalene and sugar coating. Bake at 325°F in a water bath covered with foil for 15 minutes, remove foil and bake until set, slightly puffed and a little bit cracked.
8 Fabulous Reasons to Drink Wine!
Can drinking wine really make a health difference? The latest studies promoted by the American Heart Association say yes…but they define “moderate wine consumption” as one to two four-ounce glasses a day.
1. Journals of Gerontology: Published in 2007, wine drinkers enjoy a 34 percent lower mortality rate than those who chug beer or spirits;
2. Annals of Internal Medicine: Published after a 16-year Harvard School of Public Health study in 2007, showed that moderate drinkers suffering from high blood pressure are 30 percent less likely to have a heart attack than nondrinkers;
3. Nature: Published in 2006 after a study at Queen Mary University in London, showed red-wine tannins contain procyanidins, which protect against heart disease. By the way, wines from Sardinia and southwest France have more procyanidins (whatever the heck that is) than other wines, so oh-la-la to that;
4. Diabetes Care: Published in 2005 after Amsterdam’s VU University Medical Center researched that moderate drinkers have 30 percent less risk than nondrinkers of developing type 2 diabetes. Just so you don’t think it was just the Dining Duo in the study, the research tested 369,862 folks over an average of twelve years. That’s a lot happy Dutchmen;
5. Stroke (now there’s a publication everyone will reading on vacation): Published in 2006 after studying 3,176 folks over an 8 year span, wine showed the possibility of suffering a blood clot-related stroke drops by nearly 50 Percent in people who drink moderate amounts of alcohol;
6. Nature (they love their wine tests): In 2003 they published a study of 1,379 people in Iceland (apparently more people prefer living and drinking in Holland) which showed that moderate drinkers are 32 percent less likely to get cataracts than nondrinkers…and those drinking wine are 43 percent less likely to develop cataracts than those drinking mainly beer (are you able to read this?);
7. American Journal of Gastroenterology: Published a Stony Brook University study of 2,291 folks over a four-year period that illustrated that moderate consumption of wine—especially yummie red wine—cuts the risk of colon cancer by 45 percent; and,
8. Neuroepidemiology (say that three times): Published a study by Columbia University of 1,416 people that showed brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers; and who wouldn’t want that?!
1. Journals of Gerontology: Published in 2007, wine drinkers enjoy a 34 percent lower mortality rate than those who chug beer or spirits;
2. Annals of Internal Medicine: Published after a 16-year Harvard School of Public Health study in 2007, showed that moderate drinkers suffering from high blood pressure are 30 percent less likely to have a heart attack than nondrinkers;
3. Nature: Published in 2006 after a study at Queen Mary University in London, showed red-wine tannins contain procyanidins, which protect against heart disease. By the way, wines from Sardinia and southwest France have more procyanidins (whatever the heck that is) than other wines, so oh-la-la to that;
4. Diabetes Care: Published in 2005 after Amsterdam’s VU University Medical Center researched that moderate drinkers have 30 percent less risk than nondrinkers of developing type 2 diabetes. Just so you don’t think it was just the Dining Duo in the study, the research tested 369,862 folks over an average of twelve years. That’s a lot happy Dutchmen;
5. Stroke (now there’s a publication everyone will reading on vacation): Published in 2006 after studying 3,176 folks over an 8 year span, wine showed the possibility of suffering a blood clot-related stroke drops by nearly 50 Percent in people who drink moderate amounts of alcohol;
6. Nature (they love their wine tests): In 2003 they published a study of 1,379 people in Iceland (apparently more people prefer living and drinking in Holland) which showed that moderate drinkers are 32 percent less likely to get cataracts than nondrinkers…and those drinking wine are 43 percent less likely to develop cataracts than those drinking mainly beer (are you able to read this?);
7. American Journal of Gastroenterology: Published a Stony Brook University study of 2,291 folks over a four-year period that illustrated that moderate consumption of wine—especially yummie red wine—cuts the risk of colon cancer by 45 percent; and,
8. Neuroepidemiology (say that three times): Published a study by Columbia University of 1,416 people that showed brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers; and who wouldn’t want that?!
The Abaco -- Palma de Mallorca, Spain
By Lilian Lou, Hamburg Germany
The Abaco is not a secret tip anymore, because since over 20 years it has been praised as one of the most beautiful bars in Europe. Founded in 1980 by Salvador Palao and his friend Pedro Jaime Lloret, it is a 17th century mansion nestled in the cobble stoned Calle Juan 1 Street in the capital of Spain’s Balearic island of Majorca. Downstairs, behind 15 feet high solid wood doors where the stables use to be, you find the most distinguished and impressive interior decoration you have seen in a bar. Actually you feel like walking onto the set of an old film of Federico Fellini.
Hundreds of oranges, apples and other tropical fruits are decorated on the floor and staircases and compete with countless opulent flower arrangements. On the ground floor you find a lovely patio with many birdcages, upstairs are a few quieter sitting rooms while some other rooms are kept as a museum, maintained in the Majorcan lifestyle of some 250 years ago. To walk the wide staircase from the rest rooms on the first floor down to the main (approximately 5000 square foot) bar, surrounded by classical music and (at least this is the impression of most) watched by everybody is quite a feeling.
The two tables in front of the huge open fireplace are the most demanded. More frequent visitors know to cover their drinks with a napkin or so when the music “Also Sprach Zarathustra” commences at midnight sharp as waiters come with censers of incense causing the rooms to smell like in a church. From the ceiling, it starts “raining” rose petals; first white, then rosé, and then dark red. Waiters and others throughout the rooms throw thousands of rose petals. (I left before they decided who was to clean up the place, though not before I grabbed a handful as a souvenir).
I don’t drink alcohol but have been assured by seasoned drinkers that the classic range of cocktails can compete with the best US and UK bars and even Basil´s on Mystique. And every week the Abaco creates a new “Abaco Special”, based on fresh fruit juices/smoothies and their own composition of the hard stuff.
The Abaco is special because of the place itself and the history it breathes. And if you want to have it even more opulent but also more intimate you may want to try the Abacanto, founded by Salvador Palao as a country retreat around 1990, almost like the Abaco but about 5 times in size housed in a castle-like mansion in the outskirts of Palma with beautiful gardens (Camino de Son Nicolau, Sa Indioteria/Palma de Mallorca. Tel. ++34629-57 44 58. www.abacanto.es)
The Abaco is not a secret tip anymore, because since over 20 years it has been praised as one of the most beautiful bars in Europe. Founded in 1980 by Salvador Palao and his friend Pedro Jaime Lloret, it is a 17th century mansion nestled in the cobble stoned Calle Juan 1 Street in the capital of Spain’s Balearic island of Majorca. Downstairs, behind 15 feet high solid wood doors where the stables use to be, you find the most distinguished and impressive interior decoration you have seen in a bar. Actually you feel like walking onto the set of an old film of Federico Fellini.
Hundreds of oranges, apples and other tropical fruits are decorated on the floor and staircases and compete with countless opulent flower arrangements. On the ground floor you find a lovely patio with many birdcages, upstairs are a few quieter sitting rooms while some other rooms are kept as a museum, maintained in the Majorcan lifestyle of some 250 years ago. To walk the wide staircase from the rest rooms on the first floor down to the main (approximately 5000 square foot) bar, surrounded by classical music and (at least this is the impression of most) watched by everybody is quite a feeling.
The two tables in front of the huge open fireplace are the most demanded. More frequent visitors know to cover their drinks with a napkin or so when the music “Also Sprach Zarathustra” commences at midnight sharp as waiters come with censers of incense causing the rooms to smell like in a church. From the ceiling, it starts “raining” rose petals; first white, then rosé, and then dark red. Waiters and others throughout the rooms throw thousands of rose petals. (I left before they decided who was to clean up the place, though not before I grabbed a handful as a souvenir).
I don’t drink alcohol but have been assured by seasoned drinkers that the classic range of cocktails can compete with the best US and UK bars and even Basil´s on Mystique. And every week the Abaco creates a new “Abaco Special”, based on fresh fruit juices/smoothies and their own composition of the hard stuff.
The Abaco is special because of the place itself and the history it breathes. And if you want to have it even more opulent but also more intimate you may want to try the Abacanto, founded by Salvador Palao as a country retreat around 1990, almost like the Abaco but about 5 times in size housed in a castle-like mansion in the outskirts of Palma with beautiful gardens (Camino de Son Nicolau, Sa Indioteria/Palma de Mallorca. Tel. ++34629-57 44 58. www.abacanto.es)
Why Fly "Debbie Downer Airlines" when you can fly Virgin American
Richard Branson is a brave man to introduce a commercial flight to New York City with white seats! But this typifies the exemplary service and fabulous accommodations to the city that never sleeps. From the moment you arrive at the airport, the folks working for the airline are courteous and helpful (one Virgin representative suggested that we go through a different security check at the other end of the airport because the experience would ultimately be much quicker). The flight attendants are all new, so they aren't jaded like those on United and our other American based airlines that constantly protest that they are there for "safety reasons only".
As we entered the aircraft, the electric pink and blue colors offset the softy white leather-like chairs, and we knew that we were going to be in for a new experience. The food service on first class was actually quite good. The smiling flight attendant brought a variety of tapas, which included a tasty granola and yogurt; all were served in small square plastic containers and looked so smart that we didn’t care that we were served on a piece of wax paper and not a nasty old tablecloth with fold creases. In between tapa courses, we enjoyed the massaging units in the chairs and played with "Red" their new TV interactive system. Scott played with the Anagram games that kept him busy, while Michael surfed the programming. Soon it was time for breakfast, which included scrambled eggs, thick bacon and an English muffin for Scott. Michael enjoyed a perfectly prepared vegetable quiche, light and fluffy; it was warm but could have been served warmer. A little snoozing later, and the flight went so quickly, we hardly had time to enjoy the fruit and cheese platters that were served towards the end of the flight. The flight attendant had meanwhile changed the colors in the plane to include six shades of pleasing purples, just for our amusement. And all of this with a smile. What a concept. We can't wait to fly with Virgin American Again.
As we entered the aircraft, the electric pink and blue colors offset the softy white leather-like chairs, and we knew that we were going to be in for a new experience. The food service on first class was actually quite good. The smiling flight attendant brought a variety of tapas, which included a tasty granola and yogurt; all were served in small square plastic containers and looked so smart that we didn’t care that we were served on a piece of wax paper and not a nasty old tablecloth with fold creases. In between tapa courses, we enjoyed the massaging units in the chairs and played with "Red" their new TV interactive system. Scott played with the Anagram games that kept him busy, while Michael surfed the programming. Soon it was time for breakfast, which included scrambled eggs, thick bacon and an English muffin for Scott. Michael enjoyed a perfectly prepared vegetable quiche, light and fluffy; it was warm but could have been served warmer. A little snoozing later, and the flight went so quickly, we hardly had time to enjoy the fruit and cheese platters that were served towards the end of the flight. The flight attendant had meanwhile changed the colors in the plane to include six shades of pleasing purples, just for our amusement. And all of this with a smile. What a concept. We can't wait to fly with Virgin American Again.
TIPS for the Waitstaff and CARE for Patrons
We all know that “T.I.P.S.” means “To Insure Proper Service”. But that’s only half the story, as far as The Dining Duo is concerned. Restaurateurs owe some C.A.R.E. to their patrons: “Customers Always Returning is Essential”.
So how do restaurant owners and managers show a little care? Recently, we had three fabulous experiences that made us consider the “not-so-fabulous” flip side. We visited our favorite, The Polo Lounge, and the Chef immediately sent over some hors d’oeuvres “on the house”; we haven’t been to Ortolan in ages, and yet when we went last week, the Chef/Owner remembered us by sending over some complimentary appetizers; we visited Mistral in Sherman Oaks for the first time and the owner (who did not know we review restaurants, sent over some amazing sautéed shrimp because he wanted to introduce the restaurant to us since we “live in the neighborhood” (by the way, we will be reviewing this wonderful restaurant shortly in the future). All were great experiences, and it made us feel appreciated and welcomed; these restaurateurs gave us the CARE we love to receive.
Yes, but what about the majority of the other restaurants we all frequent that don’t give away ice in the wintertime? It’s not about getting something for “free”; more so, it’s about being acknowledged as a patron and being made to feel special, welcome and appreciated. What is the food cost of an appetizer, or an after dinner drink, or perhaps a dessert? We are most certain that it’s nominal, and especially when compared to losing a customer forever. We have been repeat—and paying (once again, if a restaurant knows that we’re reviewing them, we do not accept free food before a review is written) –customers of many a restaurant and we are frankly getting tired of stupid restaurateurs taking us for granted. After speaking with so many of our friends about this, it appears that you all feel the same way. So, how do we show our silly restaurant owners how we feel? Simple—stop going to them. There are many magnificent food choices, and I think we should reward those that care about us. Don’t you?
(Do send us an email and let us know your thoughts: FabDiningDuo@aol.com)
So how do restaurant owners and managers show a little care? Recently, we had three fabulous experiences that made us consider the “not-so-fabulous” flip side. We visited our favorite, The Polo Lounge, and the Chef immediately sent over some hors d’oeuvres “on the house”; we haven’t been to Ortolan in ages, and yet when we went last week, the Chef/Owner remembered us by sending over some complimentary appetizers; we visited Mistral in Sherman Oaks for the first time and the owner (who did not know we review restaurants, sent over some amazing sautéed shrimp because he wanted to introduce the restaurant to us since we “live in the neighborhood” (by the way, we will be reviewing this wonderful restaurant shortly in the future). All were great experiences, and it made us feel appreciated and welcomed; these restaurateurs gave us the CARE we love to receive.
Yes, but what about the majority of the other restaurants we all frequent that don’t give away ice in the wintertime? It’s not about getting something for “free”; more so, it’s about being acknowledged as a patron and being made to feel special, welcome and appreciated. What is the food cost of an appetizer, or an after dinner drink, or perhaps a dessert? We are most certain that it’s nominal, and especially when compared to losing a customer forever. We have been repeat—and paying (once again, if a restaurant knows that we’re reviewing them, we do not accept free food before a review is written) –customers of many a restaurant and we are frankly getting tired of stupid restaurateurs taking us for granted. After speaking with so many of our friends about this, it appears that you all feel the same way. So, how do we show our silly restaurant owners how we feel? Simple—stop going to them. There are many magnificent food choices, and I think we should reward those that care about us. Don’t you?
(Do send us an email and let us know your thoughts: FabDiningDuo@aol.com)
Peter Garland from Porta Via Shares a Special Recipe with the Dining Duo
FUSILLI with CHICKEN RAGU
Ingredients:
Chicken Ragu:
2 lbs. ground chicken
6 cups tomato marinara sauce
4 cloves garlic (mashed with a knife)
½ onion (diced)
1 carrot (diced)
2 stalks celery (diced)
2 bay leaves
¼ teaspoon oregano
4 leaves fresh thyme (reserve 1 tablespoon fresh thyme to add to sauce at end)
1 ½ teaspoon cajun spice (powdered onion, thyme, black pepper, paprika, salt)
Salt & pepper to taste
Pasta:
1 ½ lbs. fusilli pasta
16 cups water
1 teaspoon olive oil
Pinch of salt
In a large sauté pan, cook garlic, onion, carrots and celery together on high heat (350°) for 4 minutes until vegetables are brown and soft.
Stir in fresh thyme and bay leaves.
Add ground chicken, stirring until meat crumbles.
Add tomato marinara sauce. Continually stir together all ingredients.
Cook on high heat for 20 minutes. Turn heat down to low and simmer for 5 minutes.
Add 1/4 teaspoon oregano
Add 1 teaspoon fresh thyme
Add 1 ½ teaspoon Cajun spice
Add salt and pepper to taste.
In a large pot, bring 16 cups of water to a boil on high heat.
Add 1 teaspoon olive oil and a little salt to the water.
Add pasta.
Cook pasta on high heat for 8 minutes.
Drain and serve with chicken ragu.
Ingredients:
Chicken Ragu:
2 lbs. ground chicken
6 cups tomato marinara sauce
4 cloves garlic (mashed with a knife)
½ onion (diced)
1 carrot (diced)
2 stalks celery (diced)
2 bay leaves
¼ teaspoon oregano
4 leaves fresh thyme (reserve 1 tablespoon fresh thyme to add to sauce at end)
1 ½ teaspoon cajun spice (powdered onion, thyme, black pepper, paprika, salt)
Salt & pepper to taste
Pasta:
1 ½ lbs. fusilli pasta
16 cups water
1 teaspoon olive oil
Pinch of salt
In a large sauté pan, cook garlic, onion, carrots and celery together on high heat (350°) for 4 minutes until vegetables are brown and soft.
Stir in fresh thyme and bay leaves.
Add ground chicken, stirring until meat crumbles.
Add tomato marinara sauce. Continually stir together all ingredients.
Cook on high heat for 20 minutes. Turn heat down to low and simmer for 5 minutes.
Add 1/4 teaspoon oregano
Add 1 teaspoon fresh thyme
Add 1 ½ teaspoon Cajun spice
Add salt and pepper to taste.
In a large pot, bring 16 cups of water to a boil on high heat.
Add 1 teaspoon olive oil and a little salt to the water.
Add pasta.
Cook pasta on high heat for 8 minutes.
Drain and serve with chicken ragu.
The Bobcat Bite Restaurant -- Santa Fe Finds the Beef
Bobcat Bite is a local hang out for the best burgers in the country! John and Bonnie Eckre are the current owners since the last 8 years; but Bonnie is no novice to the store, having worked there for 18 years. Seating only 26 folks, the Bobcat is a home-style diner with a counter and a few tables. As you might imagine, located out of Santa Fe on the old Las Vegas Hwy, this find has a friendly relaxed atmosphere catering mostly to local regulars. Their beef is natural, hormone free and is a combination of chuck and sirloin, which they grind fresh everyday. The secret to the incredible flavor of the burgers is that it's cooked on a 50-year-old cast iron grill that has as many stories hidden in it as flavors. Served with grilled potatoes and vinegar-based depression era coleslaw, both are wonderful and different than the usual accompaniments to burgers. Yummy. Us Santa Fe locals definitely know "Where’s the beef.” Bobcat Bite420 Old Las Vegas HighwaySanta Fe, NM 87505 (505) 983-5319
Your Santa Fe Mobile Reporter, Donna Karol
Your Santa Fe Mobile Reporter, Donna Karol
Warning to Restaurant Owners
When will restaurateurs recognize that their patrons are THE most important asset they have going for them? If someone walks through your threshold enough times that you recognize them...send over a drink or a dessert and prove it to your guests that they count more than the 50 cent food cost!
Costa Rica: Fly Privately with Paradise Air or it's Pot Holes in Paradise!
The roads are a mess in Costa Rica. So the best way to travel around the country is via private planes and helicopters. If you use commercial, you must always go back to the hub in San Jose, and you’ll spend a lot of time waiting for the flight. Instead, we recommend using Paradise Air, a private air charter company. Paradise Air is owned and operated by a former American corporate pilot, Art Dawley, who, for many years, flew business jets for Dreamworks Movie Studios and its three principal partners Steven Spielberg, David Geffen and Jeffrey Katzenberg. The cost is actually quite reasonable, and they fly low and slow so you can enjoy the scenery of this beautiful country.
Tel. 011 (506) 2-232-2658
www.flywithparadise.com
Tel. 011 (506) 2-232-2658
www.flywithparadise.com
Nicaragua: Granda is Grand and Colonial
If you want the Beach, Barry Oliver and Johnny "Goldy" Goldenberg know every inch of the coast like no one else (see contact info for them below). If buying a piece of old Colonial in Granda is your thing, Ellen knows her way around town; and she's great fun too! Tell them "The Dining Duo" sent you!
REMAX
Tierra Nica Properties S.A.
Ellen Winter
Granada
109 Calle La Libertad
Granada, Nicaragua
Cel: 505-454-1262
Phone: 505-552-3199
Fax: 505-552-8629
Email: remaxgranada@yahoo.com
www.remaxcolonialproperties.com
REMAX
Tierra Nica Properties S.A.
Ellen Winter
Granada
109 Calle La Libertad
Granada, Nicaragua
Cel: 505-454-1262
Phone: 505-552-3199
Fax: 505-552-8629
Email: remaxgranada@yahoo.com
www.remaxcolonialproperties.com
Nicaragua: Chef Lbee from Pelican Eyes Resort Shares a Recipe with The Dining Duo
LOBSTER FRITTERS with Remoulade
6 Servings 2# Lobster Meat ( Cut into bite size pieces) 1 C. Sweet corn2 Roasted red Peppers Diced1\4 C. Chopped fresh Cilantro2 Fresh jalapenos Diced with Seeds1 C. Julienned Carrot2 Eggs1# Flour1#Yellow Corn Meal1\4 C. Lemon Juice4 oz. Soda Watersalt and pepper to taste Dutch Oven for frying1\2 Gallon vegetable oil for frying Mix all ingredients together,until mixed well,do not want it runny,nice and thick.May have to use more flour or cornmeal depending.Drop by spoonfuls in your 350 degree oil.Cook about 3 minutes or until golden brown.Do not put too many in your oil or you will chill your oil and they will boil instead of frying,usually about 3 at a time.Drain on paper towels.Serve 3 on a plate on top of a dollop of remoulade sauce(Recipe follows),and on top you can garnish with a little extra of julienned carrot.
6 Servings 2# Lobster Meat ( Cut into bite size pieces) 1 C. Sweet corn2 Roasted red Peppers Diced1\4 C. Chopped fresh Cilantro2 Fresh jalapenos Diced with Seeds1 C. Julienned Carrot2 Eggs1# Flour1#Yellow Corn Meal1\4 C. Lemon Juice4 oz. Soda Watersalt and pepper to taste Dutch Oven for frying1\2 Gallon vegetable oil for frying Mix all ingredients together,until mixed well,do not want it runny,nice and thick.May have to use more flour or cornmeal depending.Drop by spoonfuls in your 350 degree oil.Cook about 3 minutes or until golden brown.Do not put too many in your oil or you will chill your oil and they will boil instead of frying,usually about 3 at a time.Drain on paper towels.Serve 3 on a plate on top of a dollop of remoulade sauce(Recipe follows),and on top you can garnish with a little extra of julienned carrot.
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