What did you eat last night for dinner?

Originally Posted by Alter

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Link to recipe, please! It looks great!

http://www.styleforum.net/showpost.p...&postcount=107

Originally Posted by romafan

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Mmmmm

A Pugliese treat! I sometimes put in a little salsicce. Also, have recently been topping w/ a little sprinkle of toasted almonds....

I don't know that I have ever put sausage in it, which is kind of strange, because when we eat sausage, we usually serve broccoli rabe, and my favorite pizza is sausage and broccoli rabe. Next time...

Originally Posted by iammatt

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I don't know that I have ever put sausage in it, which is kind of strange, because when we eat sausage, we usually serve broccoli rabe, and my favorite pizza is sausage and broccoli rabe. Next time...

Sausage gets cooked 3/4 separatley. Rough chop (w/o skin, if you prefer) & toss in for final mix..

* Try the almonds!

Nice pizza....

Mexican day at work, with Kobe scrap. Noiiiiiiiiice.

Ordered fresh sashimi grade seafood from catalina in San Diego, overnight shipping:

Scallop and escolar sashimi:



Escolar tartare with avocado, chives, and shallots



Shark fillets, broiled




Followed by wine and cheese at the Artisanal's.

Lunch today: sauteed shrimps to start, cod with lemon crumbs in garlic broth @ perry st.

Schwa. A terrific meal. Really outstanding.

Originally Posted by JayJay

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Schwa. A terrific meal. Really outstanding.

Pretty amazing meal. Was the reso hard to get? Mine was incredibly difficult and worth every second.

Details?

Part of dinner tonight. (Excuse less than professional photography):

^^^ tip of boneless porkchop w/ bbq sauce?

Originally Posted by kwilkinson

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Pretty amazing meal. Was the reso hard to get? Mine was incredibly difficult and worth every second.

Details?
Yes, very difficult, in fact it took over a year. I had given up when out of the blue they called.

The food is terrific and the atmosphere is very quaint and relaxed, but it surprised me that they are so low budget. I went to the restroom so I could get a better look at the kitchen. It's tiny, and the equipment isn't very sophisticated; yet, they provide for an excellent dining experience.

Did they have rap music playing when you were there? It wasn't distracting at all, but it did surprise me.

Got a chance to go to Michael Voltaggio's new home at the Langham in Pasadena over the weekend... Aerated passion fruit, beet puree, white chocolate, and caviar Hearts of Palm with smoked geoduck, mango, jalapeno, and mayonnaise air Langoustine with young fennel, lobster mushroom lasagna, and langoustine broth Tuna tartare with "egg" and tapenade powder Foie gras with aerated brioche, sunchoke, and concord grape You had to break open the foie to release the concord grape juice King salmon with porcini mushroom, porcini puree and crisp, and porcini mousse shaped into a mushroom Veal cheek with lentil balls, dehydrated bacon, and hon shimeji mushrooms Wagyu shortrib with tamarind, poached turnip, broccoli puree and frozen/flash-fried broccoli Pre-dessert: Margarita nitro with salt foam Coffee cake with espresso cannoli and passion fruit nitro Petits fours: Chocolate and mint macaroons and chocolate hazelnut lollipops with pop rocks

^^^Those dishes look fantastic,and I'm sure they tasted even better.

Originally Posted by JayJay

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^^^Those dishes look fantastic,and I'm sure they tasted even better.
It looks more like an art project than a dinner. What the **** is a margarita nitro? Just out of curiosity Roikins, how much did that food Appreciation set you back?

Originally Posted by Rambo

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It looks more like an art project than a dinner.
Presentation is often underrated. In addition to taste, it makes a huge contribution to the overall dining experience.

Originally Posted by JayJay

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^^^Those dishes look fantastic,and I'm sure they tasted even better.

It was definitely a great meal, but not stellar. I found the food at his brother's place to be much better, which I thought had several courses on par with something from WD-50. I thought the problem with some of Michael's dishes that night were found in a slight overseasoning of some elements and also the repetitive use of just a few techniques, the latter I would blame on him likely trying to give diners what they are expecting based on what they have seen him cook on "Top Chef." Of course, those things don't discount the perfectly poached salmon, the tender langoustine, or the delicate short ribs; the man definitely has technique down, but I get the feeling that because this is the first menu he's designed for the Langham after his "Top Chef" appearance, he's keeping it well in his comfort zone.

Originally Posted by Rambo

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It looks more like an art project than a dinner. What the **** is a margarita nitro?

Just out of curiosity Roikins, how much did that food Appreciation set you back?

Part of that is likely due to his style, with the mogas techniques and doing a bit of deconstruction/reconstruction. But I think there is importance in presentation -- cooking can be considered a form of art, so that easily extends to plating. Plus, it's nice when courses are able to play with all your senses -- different textures and flavors, smells from a burning piece of oak hidden in the plate, the sound of the pop rocks, or making something appear like another ingredient. I think the tasting was $125, but I can't remember without the itemized bill.