rjwong

Pardon my late arrival. Here's a thread of my first afternoon tea at the Peninsula Hotel, Beverly Hills, complete with photos. I went to my used bookstore tonight before they closed, and of course browsed through the cooking section. Martha Stewart's book "Hors-d'oeuvres" has a chapter titled "Tea party in the Library." If you have access to that book, you might want to take a look at that chapter for ideas. Gifted Gourmet, what's the difference between Cornish cream and Devon cream, in terms of taste?

Last Thursday night, I took my friend & his wife over to Ciudad in downtown LA. This is my third time there. I'm beginning to really like the place. The open space, simple abstract drawings on the walls, soft colors ... they play well to this Nuevo Latino cuisine, developed by Feniger & Milliken, the "Two Hot Tamales." Along with one baguette-sized bread were these seeded & spiced crackers, plate-sized crackers, broken into large pieces. A nice change ... I ordered the spinach empanadas, followed by the gaucho steak. The steak was pretty good with the hidden jalapeno inside the steak. Yes, it was hot! Mind you, I still like the carnitas the best, which I ate during my first visit. My friend & his wife had the tortilla soup & the lentil soup with pineapples, respectively, followed by the short ribs & the salmon. My friend's wife like the lentil/pineapple soup. Interesting combination, but it works. We all had some tea. These were loose, organic teas. My friend had Earl Grey, I had Assam, his wife had Burrough's Brew, a dark tea with coconut. We all enjoyed ourselves at Ciudad. My friend didn't get "freak out" at this "frou-frou" restaurant (He's learning the fine art of "CUHL-chah"). If I'm not mistakened, I think that was Susan Feniger going around greeting everyone at the tables. We had a wonderful conversation with her. She was very optimistic about the Downtown LA "renaissance" going on. Their bar has a strong scene in Downtown LA and there's plans to re-do the bar in 2006.

Too funny. Style of food - contempory American or the like. We would like to get them in and out for around $150 total. They are in their mid-20s and would like someplace nice but not too stuffy. Someplace very "LA" and memorable. Still too vague? ← Mussina, check out the discussion thread, Food in Venice. Some of the restaurants that seems to fit your categories: Joe's, Beacon, Beechwood. These are located over on the Westside (Santa Monica, Venice, LAX area, west of the 405 Freeway, yes, "the 405"). As for more LA restaurants than Aussie kangaroos, we might have to check with our eGullet mates down under, ehh?

Andrea, I just bought a brand new KithenAid mixer, Professional HD series, last year (all right, New Year's Eve). I'm reading through the instruction booklet: Does your mixer have a "Bowl Lift Handle," that raises the bowl up & down? Does your "Artisan" series mixer have a "Bowl Height Adjustment Screw", located on the column a few inches away of the bowl? If there is an adjustment screw, turn it clockwise to lower the bowl. BTW, did your mixer come with an instruction booklet? The booklet doesn't mention anything about the motor burning out. Mind you, the booklet does mention that the "coating may wear off the beater or wires on whip may wear." I hope this helps.

Back in Aug. 2005, I bought a Cuisinart 11-cup food processor at Costco. Well, today (end of 2005), I returned it. I used it about less than six times, mainly for mixing batches of cookies. And the motor overheated! I was a bit disappointed ... So what did I get instead? a KitchenAid Professional HD mixer. I should have bought the mixer in the first place. As for the cutting, slicing & shredding, I'll just work on my knife skills.

I feel fortunate that I had the opportunity to eat at Berghoff's. It was about ten years ago when I took my first vacation to Chicago. I remember eating dinner at Berghoff, and then going to hear the Chicago Symphony later. All that on my birthday. Boy, it was a big place!

Mussina, Welcome to the California forum! Here's a link I did back in Mar. 2005 on a Los Angeles Discussion Thread Index. And there's always the LA Times Food Section Digest for more up-to-date information. How would you define "nice" & "fun"? Please help us help you by telling us more specifically what you want and/or don't want. LA is really spread out, and with this rain storm going on right now, traffic can be ... real. Any particular section of LA? Santa Monica & the Westside? Beverly Hills? Hollywood? Downtown LA? Pasadena? Types of cuisine? Italian? French? Seafood? New American? Chinese? Japanese? Fusion? Ethnic? Go ahead and see if you find any of this useful.

The season is over? Sigh ... Marlene, does that mean you're going to hibernate and eat vegetables for the winter??

Here are a couple of links that you can look through: Los Angeles Times Food Section Digest Food in Venice That's Venice, California, south of Santa Monica, dude. As for eclectic, try Beacon in Culver City. If you click on the "Food in Venice" link, there is a link to a thread about Beacon. Kazuto Matsusaka is the "Master of Fusion," as per the LA Times article. And there's Joe's in Venice. You'll have better opportunities for Chinese when you're over in Pasadena than in Santa Monica & the Westside, because downtown LA & the San Gabriel Valley has the best Chinese places in Southern California, overall.

LA Times Food Section -- December 28, 2005 Viewing the LA Times website, www.latimes.com, requires registration. If that is unacceptable, try clicking this link here, enter the URL address of the LA Times and proceed accordingly. Some content is in the premium section called www.calendarlive.com, which requires an additional fee. A luscious year's top 10 / by Leslie Brenner How to choose the best of 384 recipes? One dish at a time (and then back for seconds). And the recipe “winners” are: * Lentil and duck salad with hazelnut dressing * Slow-roasted shoulder of pork * Sugar snap pea soup with Parmesan cream * Bhel puri (snack mix with vegetables) * Tortilla Española with shishitos * Nancy Silverton's burgers * Pear and cardamom upside-down cake * Slow-scrambled eggs with prosciutto * Mushroom and winter squash gratin * Sage risotto bites Let the sparks fly / by Amy Scattergood So when you're planning what to serve your guests as you wait for the year to click down, consider using actual fire. A fire in a sauté pan, to be exact, or the largely forgotten art of the flambé. Before you get started flambéing your meal and impressing your friends, first, a little history and science lesson wouldn't hurt, ehh? Includes three recipes: Caramelized apples with cinnamon crepes; Flaming cherries over individual chocolate cakes; Steak au poivre with portabello sauce; and two side articles, ”Play it safe” and ”Flavor in a flash” ... and truly distinctive Champagnes flow / by Patrick Comiskey Champagne is lot of things. It's luxury in a bottle. It's New Year's Eve, a 10-year anniversary — or really any celebration. It's the best way to drink bubbles. It's the apogee of brand-name cachet. And don't forget that Champagne is also ... a wine. While Burgundy has over 200 wine appellations, Champagne has only one. And yet in terms of soil and climate, Champagne is every bit as complex as the rest of France. Includes the side article, “A tasting of terroir-driven Champagnes” WINE OF THE WEEK / by S. Irene Virbila 2002 Glen Eldon Dry Bore Shiraz: Barossa Valley, South Australia; about $25; full-bodied and lush; goes with braised lamb shank, roast goose, standing rib roast. Velvet in the mouth, it's a live wire, with a bright acidity and lingering finish of spice and vanilla. For the record Foie gras — An article in last week's Food section on réveillon said foie gras was invented in France. The practice of force-feeding geese to yield fatty livers was developed in ancient Egypt. *********************************************************** *********************************************************** Calendarlive Stories Las Vegas, lighted by stars / by S. Irene Virbila Joël Robuchon at the Mansion is given a 4* rating. S. Irene Virbila is having a culinary epiphany at the MGM Grand in Las Vegas. ...[H]ere I am, in the most unlikely place on the planet having one of the greatest French meals I've ever had in this country. And Robuchon's name is above the door. This is more than a review; this is truly a vicarious dining experience, complete with culinary biography of Joël Robuchon and due credit to his team of professionals. The entire experience at Joël Robuchon is pure pleasure. Everything together — the food, the room, the service, the company — is the definition of true luxury ... [T]his is one restaurant where I'd unhesitatingly spend my own money for a special occasion. It's worth it. There is a discussion thread about the restaurant: joel robuchon The pleasure of a blend / by S. Irene Virbila Critic's notebook on La Botte in Santa Monica. Antonio (Toni) Muré & Stefano de Lorenzo, both formerly of Piccolo, decided to open a grander, more upscale Italian at Santa Monica Boulevard and 7th Street. More regional dishes, more formal service, open for lunch weekdays & dinner nightly, quite ambitious for a new restaurant. Santa Monica surely deserves one more Italian restaurant. Why should Brentwood get them all?

BigD, how would YOU define "eclectic," food-wise, of course? formal? casual? retro? modern? quiet? rowdy? ethnic? vegan? fusion? $? $$$$? Just let us know what you want or don't want.

Los Angeles Times food critic S. Irene Virbila wrote her review of Joël Robuchon at the Mansion, titled Las Vegas, lighted by stars, dated 28 Dec. 2005: Viewing the LA Times website, www.latimes.com, requires registration. If that is unacceptable, try clicking this link here, enter the URL address of the LA Times and proceed accordingly. Some content is in the premium section called www.calendarlive.com, which requires an additional fee. Joël Robuchon at the Mansion was given a 4* rating.

I second Guelaguetza, the one on Olympic Blvd. in Koreatown. I also second La Terza on 3rd. St. & Orlando, just east of the Beverly Center. Gino Angelini is arguably the best Italian chef in LA. As for dim sum, CBS or Empress Pavilion in downtown LA's Chinatown. I usually go to CBS for take-out orders, Empress Pavilion for the full dim sum experience. Both places are your more traditional dim sum restaurants. The San Gabriel Valley (Monterey Park, Alhambra, Rosemead, etc.) has more cutting edge dim sum places. As for burgers, there's In-N-Out burgers, the original Tommy's on Beverly Blvd. & Rampart, & Fatburgers. As for the Wed. post-game or post-mortem (hopefully the former), I enjoy the Thai restaurant, Saladang in Pasadena.

Thanks, russ! I ordered the New York steak (14 oz.) at $74.95. It was underseasoned for my taste. Mind you, quite flavorful & tender. Montage, please?

russ, I had Christmas dinner at the Pacific Dining Car. On their menu, they had Wagyu "Kobe" beef. They also used the phrase "authentic Kobe beef". I was skeptical at first. The steak I had was very flavorful & tender. Afterwards, I was talking with the hostess and she said that only four restaurants in the US serve Kobe beef and Pacific Dining Car was one of those restaurants. Could you verify that please? BTW, who/what/where is "montage?" I'm not familiar with that name.

The link to Russ Parsons's article on Olympia oysters can be found in the 7 Dec. 2005 edition of the Los Angeles Times Food Section Digest, located in the California forum.

As a native California kid growing up in a Chinese family, I remember eating green bean casserole during the holidays (Thanksgiving, Christmas). I loved it, especially the French-fried onions! Now, as for tuna casserole: NO!! Mayhaw Man, does that mean that I might be ...

LA Times Food Section -- December 21, 2005 Viewing the LA Times website, www.latimes.com, requires registration. If that is unacceptable, try clicking this link here, enter the URL address of the LA Times and proceed accordingly. Some content is in the premium section called www.calendarlive.com, which requires an additional fee. French for revelry / by Regina Schrambling The late-night Christmas Eve dinner the French call réveillon celebrates in grand style, with oysters, caviar, foie gras -- and the quintessential bûche de Noël. Ariane Daguin, who owns the foie gras and game purveyor D'Artagnan, summarizes it quite well: “Réveillon de Noël is to France what Thanksgiving is to America." The réveillon is definitely focused on luxury and indulgence. Bon appetit et Joyeux Noël! Includes five recipes: Braised chestnuts with fennel and onions; Scallop ceviche with caviar; Truffled capon; Joël Robuchon's orange-date salad; Bûche de Noël Kreplach as good as gelt / by Laurie Winer Watch out. Bubbie might just take credit for these fabulous Hanukkah dumplings. Don Dickman, formerly of Rocca in Santa Monica, creates kreplach, these Jewish raviolis used as soup dumplings, that are silky and bursting with flavor. Kreplach no longer have to be objects of horror and ridicule, especially to small children. Includes four recipes: Chicken liver filling; Roast brisket filling; Chicken broth; Kreplach Cider's promise? Look west / by Charles Perry Rows of gnarled Pinot Noir vines slumber under a gray winter sky beside acres of apple trees. The vines belong to Bethel Heights Vineyard, one of the top Pinot producers in Oregon's Willamette Valley. The apple orchard — owned by Mimi Casteel (whose parents own Bethel Heights) and her husband, Nick Gunn — produces hard cider. There has been a revival in cider making over the last 15 years. Despite New England's cider-making heritage, the new cider wave is largely a West Coast phenomenon. Includes the side article, ”Spritzy or still, it's a sipping showdown” Christmas Eve is for the birds / by Leslee Komaiko Holiday dinner in Los Angeles means alternatives to the traditional Christmas goose. The big holiday dinner in LA is on Christmas Eve and duck is being served. Mind you, goose is still on the menu. Explains Spago chef Lee Hefter, “It's also a tradition at the Beverly Hills restaurant. Since we opened, we've always had Christmas goose." When salad meets risotto / by Barbara Hansen Dear SOS: Could you please get the recipe for a starter of shaved baby artichokes piled on a cake of risotto at Napa Valley Grille? It is the flavors of the artichoke that are delicious. Drink in a bit of New York / by Laurie Winer Certain things you have to go to New York to experience. A chopped liver and corned beef sandwich at the Carnegie Deli. A transit strike the week before Christmas ... The classic coffee-to-go cup is now available wherever you may be. WINE OF THE WEEK / by S. Irene Virbila 2003 Clos des Brusquières Châteauneuf-du-Pape: Southern Rhône; about $30; rich and full-bodied; goes with roast goose or duck, a daube or stew, standing pork rib roast. The taste is warm and burnished, with just enough of something rustic and wild to keep you coming back to the glass sip after sip. *********************************************************** *********************************************************** Calendarlive Stories Call it home-field advantage / by S. Irene Virbila Vermont in Los Feliz is given a 1½* rating. Owners Michael Gelzhiser and Manuel Mesta took over this location in 1997 with a definite vision in mind. There's certainly no other spot anywhere else on the Eastside that so perfectly looks the part of serious restaurant. The American bistro serves a very eclectic mix of Los Feliz locals, and while it had its ups-and-downs in the last few years, ... the kitchen seems to have regained its mojo. A taste of old L.A. / by Charles Perry Trendy L.A. eateries come and go, but these classics stand the test of time. Reinventing, for the big wheels / by S. Irene Virbila Critic's notebook on Spago in Beverly Hills. Just before noon on Fridays, the valets are lined up outside Spago like a chorus line ready to go on stage. Friday lunch is big. Very big. And at the holidays, even bigger. Let's do lunch / by Leslie Komaiko Lunch has a tendency to be ho-hum. You're in, you're out. The menus all sound the same. There has to be something more to lunch. At these five spots, there is. Includes five places: Hotel Bel-Air on Stone Canyon Road, Bel-Air; Zov's Bistro on E. 17th St., Tustin; Polo Lounge on Sunset Blvd., Beverly Hills; Campanile on S. La Brea Ave., L.A.; 230 Forest Avenue in Laguna Beach.

I agree with Mooshmouse. Whether it's first class or "economy" class, it's still a CLASS act! Thank for blogging during this busy time of the year. I'm sensing the Gemütlichkeit already.

dow see is Chinese fermented black beans, used for flavoring, as in dow see pai gwut (steamed pork ribs with black bean sauce). edited to add: My apologies for stepping in, Pan & Dejah. FYI Here's one of several discussion threads about Dungeness crab.

kalypso et al., Here's your restaurant list with links to their websites: Bertrands at Mister A's Oceanaire Trattoria La Strada Fish Market Dobson's Acqua Al 2 (as in, Acqua al due) The Palm Blue Point, Coastal Cuisine Dakota Grill & Spirits Azzura Point at the Loews Coronado Bay Resort Peohe's Parallel 33 Baci Ristorante Fresh, Seafood Restaurant & Bar Donovan's Steak & Chop House Maitre'D Restaurant (could not find their website, may not have one) I presume with all these fine dining restaurant links in the San Diego area, one should be able to find a place for one's dining pleasure. Enjoy!

Ah Leung, I'll have to admit that this is the first time I have seen the "double boiling" method used. It sure looks easier than boiling the meat/bones, simmer for 1-2 hours and constantly skimming the impurities. Arguably, isn't the "double boiling" method sacrificing a little bit of the flavor for clearness of the broth? Mind you, who am I that I should argue with you?

wigs21 et al., Here are some links to the various restaurants mentioned: Mille Fleurs George's at the Cove Arterra J. Taylor El Bizcocho at Rancho Bernardo Inn A.R. Valentien at the Lodge Torrey Pines The Marine Room at the La Jolla Beach & Tennis Club Tapenade Star of the Sea Room Pamplemousse Grill Laurel Region Sorry, kalypso, I didn't include your list. I felt a bit ... overwhelmed. It sounds like the San Diego dining scene is improving from its college town partying/drinking image of the past.

Delicious. Absolutely delicious, including the food & the company. Thank you. Edited to add: Neil, it's too late. We're all drawn by the sheer beauty of British Columbia, not to mention the staff of Chez Jim. It will get worse when the Winter Olympic Games finally come to Vancouver.

My condolences, Paul. Please take the rest of the year off and get your rest. You obviously have been through much. Edited to add: I want to wish you and loved ones a happy holiday and hope for a better new year in 2006! Take care, Russell