Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

I had completely forgotten about our dinner there in December. 

 

Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.

 

I'll let the pix speak for themselves...

 

DSC03695-001.JPG.c21acfeae283852647ab5dba2760616a.jpg.6e2cc413dc92f14b5868f4512dc8058a.jpg

 

DSC03697-001.JPG.c7888771e259dc144e5dc3a2d19d9b21.jpg.9fec54d20fe03f53d622177813498f38.jpg

 

Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.

 

DSC03699-001.JPG.a46ebd9c63da7d6c9d007dcd0bfdba5f.jpg.10a5f24a0819b635f3d4af0446b2645e.jpg

 

Scallop chicharrón, scallop ceviche, crème fraîche.

 

DSC03701-001.JPG.57558db2f48064ea9e82bb419d8f8534.jpg.6726c8918c2f4308e56b2bec54a5075f.jpg

 

Jicama empanada, shiso, pumpkin, salmon roe.

 

DSC03704-001.JPG.9adc3b1b0365f5af424943146bab954f.jpg.3bb79563329c970fafa025c46a620ae5.jpg

 

Smoked mushroom taco with pickled wild mushrooms.

 

DSC03705-001.JPG.d76870f5dfaa1c18ada80842190190fd.jpg.5e7b610822ed32efe648a37ff052c591.jpg

 

Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.

 

DSC03709-001.JPG.eb4064ab71d20f0a08430b4ea62af058.jpg.9896cdeda6f7743f530b5d04ba8f8633.jpg

 

Pineapple guava sorbet

 

DSC03714-001.JPG.a86d4137495f2e09cedba157ab0fabee.jpg.92302b0a8638fe9da1ba77d84c5cac06.jpg

 

Fuyu persimmon, habanero honey, tarragon

 

DSC03717-001.JPG.75e2d949e8bcdf9eb54e43b8569ed49e.jpg.8fa9073ab16e88bb6a35caf160f73ca3.jpg

 

Tasmanian trout ceviche, dashi, Granny Smith apple

 

DSC03719-001.JPG.411835a463a8c24f5c57c3fa689e2e9f.jpg.2cb5849e8546ccc5a31fbd6a35468435.jpg

 

Aguachile, parsnip, red bell pepper

 

DSC03722-001.JPG.dea3f4c450cc8842e4fb76803fd78741.jpg.8108de681ae6cf96ac68c89df8351f91.jpg

 

DSC03724-001.JPG.43d2cd58e86611802cb0c478773eff12.jpg.12e52ecb31f378c0e78caaa9e140fa96.jpg

 

Black bean tamales steamed in banana leaves, with salsa on the side

 

DSC03726-001.JPG.6bcfa0450d5458ef19691a91827f10bd.jpg.e510573cd0ae6ac6c94ee600b6aae28b.jpg

 

Smoked squab broth, pomegranate seeds, cilantro flowers

 

DSC03730-001.JPG.eb4606e0f606ebdc6ef24258b4bbdecd.jpg.e067e3ea121db151c1a69038c58eda5d.jpg

 

Tres frijoles with sturgeon caviar, shallots and edible gold leaf

 

DSC03734-001.JPG.73c0ffc48b66483af96f41ee888c971c.jpg.8d8e54dc8c861181dc60156c128343f6.jpg

 

Black cod, salsa verde, green grapes

 

DSC03741-001.JPG.6f9fba22ffeef195aa49399958baf0e5.jpg.afd0a7d4f3420f478a8abc9f1ba21b3f.jpg

 

Wagyu beef, pickled onion

 

DSC03743-001.JPG.6dea0989aa9226d62086441fd9245423.jpg.07128b22cf287801484460e7620a454a.jpg

 

DSC03744-001.JPG.88340ed421dbba42776ebe15a470f476.jpg.fdbdaad06b718b7cb6b755698fc0cc2a.jpg

 

Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas

 

Yes, it's the same squab from which the broth was made.

 

DSC03748-001.JPG.0a5ca43254ac071d8a7e8fd4683370c6.jpg.77bc075973429dc3d3cacb17aa64561b.jpg

 

DSC03749-001.JPG.f8bdd207f1b7a5d9ea7dc5d713ffdf08.jpg.ee68d62a7633b9d3c361ce688eb67275.jpg

 

DSC03751-001.JPG.633ddb33616be8b43eafeb5da8c805f4.jpg.bf917051da894e6a200fa2cd1792b066.jpg

 

And now the desserts:

 

DSC03753-001.JPG.6fe9c5bed0997fa58ca1d4fe5108e24e.jpg.60c029b197a3475e9aba68290945d173.jpg

 

Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.

 

By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.

 

DSC03754-001.JPG.913fae1cb7a9b4cbc78d1f30f3cf4655.jpg.15966f015f95c0cb51b3ed68ce6d2ae4.jpg

 

Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter

 

DSC03758-001.JPG.434fd9f6963a681f1441bf2caa7950c1.jpg.a5fab768be1d449395283485957f0bac.jpg

 

Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter

 

The cookie was on top of the apples. Break the cookie and spoon everything over.

 

DSC03760-001.JPG.18c8d2e176146d55a87117728ddca315.jpg.63bbf616275d71dd26dabb2060ad5c83.jpg

 

Cherry extract digestif, vermouth, sweet Mexican lime

 

We'll definitely return. I'm an instant fan.

 

Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.

 

Californios
3115 22nd Street (South Van Ness)
Mission District

 

  • Like 1

Share this post


Link to post
Share on other sites

Thanks that looks great. Although I don’t like foie grad (I know! And I don’t like uni or organ meats in general. I know, just take my membership away and I’ll go make Kraft dinner ;) )

  I’m sure they’d sub it out. The rest of the dishes look amazing! Thanks again! 

  • Like 2

Share this post


Link to post
Share on other sites
12 hours ago, MetsFan5 said:

  I’m sure they’d sub it out. The rest of the dishes look amazing! Thanks again! 

 

They definitely would. My hubby doesn't like tarragon, fennel or anything that reminds him of anise. And they accommodated him as well.

  • Like 1

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Darienne
      Chile Rellenos.  Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos.   I keep thinking I'll pick something different...and then I don't.  I've made them.  Once.  So much trouble.  And deep fat frying.  And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now.  
       
      Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html  .  And yesterday I made them and served them to guests with Mexican rice and black beans.  Died and gone to heaven.
       
      OK.  Truth time.  I used Poblanos and  I did not roast them to remove the skins.  In an electric oven, it's not a nice job.  And besides the skins have never bothered me or Ed at all.  But I did roast the Poblanos in the oven.  And then I used commercial salsa because we had one we liked.  (Did I say that I can be lazy sometimes?)  And I used Pepper Jack cheese.  Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common.  Buy it when you see it.  I defrosted some frozen guacamole I had in the freezer.  But by heavens the casserole was delicious and now it's on our menu permanently.
       
      So shoot me.  But I thought I'd share my joy anyway. 
    • By Daily Gullet Staff
      By John Sconzo

      The Daily Gullet is proud to present this, the first in a multi-part, front-row report on the recent "Spain and the World Table" conference. Watch for subsequent installments in this topic.

      In his introduction of Ferran Adria, Thomas Keller -- perhaps the most celebrated American chef ever -- described four elements that go into making a great chef. The chef must be aware. Once aware of one’s culinary and other surroundings that chef can then be inspired, which leads to the ability to interpret those surroundings. But a great chef does not stop there. Instead, the great chef continues to evolve. Ferran Adria, perhaps more than any other chef who has ever lived, is the embodiment of those four elements.

      The moment that Ferran Adria strode towards Thomas Keller on the stage at the CIA/Greystone’s World of Flavors’ “Spain and the World Table” Conference was electric -- as if a giant Van de Graf generator had been turned on. The feeling didn’t subside when Adria took the stage from Keller; it only became more pronounced as the packed crowd rose to its feet, raining applause, admiration and love on the Spanish master. Adria accepted the response with aplomb, and gave it right back to the audience -- and to his fellow Spanish cocineros, who were standing off to the side. He brought each one up to join him on the stage for a rousing thank-you to the conference organizers, sponsors and participants. Once this emotional release subsided, Adria got down to what everyone had been waiting for -- his discussion and demonstration.

      Ferran Adria, with eyes sparkling like the finest cava, began speaking Spanish in a voice as gravelly as the beaches of the Costa Brava, while Conference Chairman Jose Andres translated. The crowd, hushed and straining for every word, moved forward in their seats as Adria explained El Bulli and himself, with a lesson in recent culinary history thrown in. Ferran explained that El Bulli is not a business. While offshoots of El Bulli are operated on a for-profit basis, the restaurant runs without profit as a primary motivation. For example, he said, the greatest difficulty they have is distributing reservations. Given the extraordinary demand and the severely limited supply, he explained that they could simply raise the price of a meal to the point where the supply and demand met. Indeed, the price of a meal at El Bulli is in itself quite reasonable given the stature of the restaurant and well within means of most motivated diners should they be able to get there, and this is how Adria prefers it. He stated that he was not interested in cooking solely for those with the most money. He prefers to work for people with a true interest in exploring the limits of cooking with him. To this end he showed a short film depicting “A Day in the Life . . .” of El Bulli set to the Beatles’ song of the same name. The film showed a couple’s response to the experience.

      Ferran’s voyage into creativity began with a visit to Jacques Maxima at Le Chanticleer Restaurant in Nice, France. He learned from Maxima that to be creative is not to copy. This idea changed his entire approach to cooking -- from making classic cuisine to making his own. Aware of elaborate books of French cuisine, Adria resolved to catalogue his work, the results of which are the richly detailed El Bulli books, published by period. These books, as wonderful as they are, are huge and extremely expensive. During his presentation, Adria announced -- and demonstrated -- that the individual dishes photographed and described in a chronology within each book are all now available online at elbulli.com.

      He finished the philosophical discussion by talking about the general style of haute cuisine that he and others are engaged in. While others have coined the term “molecular gastronomy” to highlight the scientific component of the creativity involved, Adria rejected it, saying that all cooking is molecular: most of his techniques are in fact rather simple and don’t employ radical new technology. Most of the technology that they do use has been around for some time; they have simply adapted it to their own purposes. Nevertheless, he applauds contributions to gastronomy from Harold McGee and other food scientists, and welcomes their collaboration in the kitchen. He has yet to find a term that describes the movement: as of now, he feels that there really is no good name for this style of cooking.

      More than any other single thing, Ferran Adria is known for the use of “foams” in cooking. While he is proud of his achievements with foams, he stressed that while appropriate in some circumstances, the real utility of foams is limited. He bemoans their ubiquity -- and wishes to not be blamed for others’ poor deployment of the concept. In the course of describing this and other techniques, Adria made a point of stating that using them should not be inferred as copying. Techniques and concepts are to be used and shared. He invited everyone to learn and harness whatever they found interesting, and to employ it in to their own pursuits.

      Another set of techniques discussed and demonstrated by the master and his assistant, Rafa Morales from Hacienda Benazuza, included three types of spherification. These included the use of calcium chloride (CaCl) and sodium alginate as well as the converse, and exploration of a new agent, gluconodeltalactone. The original combinations of alginate into CaCl for “caviar” production, and CaCl into alginate for larger “spheres” have chemistry-related limits as to what can be sphericized. In private correspondence, Harold McGee explained to me that Adria described encapsulating a mussel in its own juice. While this would make the dish technically an aspic, unlike conventional aspics it remains a liquid. Adria said that though gluconodeltalactone is very new, and they are just beginning to get a handle on it, he is very excited by it. He also demonstrated a machine for spherification on a larger scale than they had originally been able to do, as well as liquid nitrogen and freeze-drying (lyophilization) techniques. At the conclusion of his demonstration -- and thus the Conference -- the audience once again awarded him a standing ovation.

      While Adria’s appearance was the culmination of the conference, the energy it produced was not just because of his stature in the world of gastronomy -- it was also due to the excitement generated by the conference that preceded it. If there had previously been any doubt, Thomas Keller’s welcome of Adria was a clarion: Spanish cuisine has landed on North American shores and is finding a niche in the North American psyche. Spanish cuisine -- in its multifaceted, delicious entirety -- lives here, too.

      + + + + +

      John M. Sconzo, M.D., aka docsconz, is an anesthesiologist practicing in upstate New York. He grew up in Brooklyn in an Italian-American home, in which food was an important component of family life. It still is. His passions include good food, wine and travel. John's gastronomic interests in upstate northeastern New York involve finding top-notch local producers of ingredients and those who use them well. A dedicated amateur, John has no plans to ditch his current career for one in the food industry. Host, New York.
    • By docsconz
      About Jose Andres
       
      Throughout his career, Jose’s vision and imaginative creations have drawn the praise of the public, the press and his peers. José has received awards and recognition from Food Arts, Bon Appetit, Food & Wine, Saveur, the James Beard Foundation, Wine Spectator, and Wine Advocate. In addition, José has been featured in leading food magazines such as Gourmet as well as the New York Times, the Washington Post, Good Morning America, Fox Sunday Morning News with Chris Wallace, the Food Network, and USA Today.
       
      Widely acknowledged as the premiere Spanish chef cooking in America, José is a developer and Conference Chairman for the upcoming Worlds of Flavor Conference on Spain and the World Table at The Culinary Institute of America at Greystone, November 2 – 5, 2006.
       
      In 1993, Jose moved to Washington, DC, to head the kitchen at Jaleo. From there, Jose took on executive chef responsibilities at neighboring Café Atlantico and later Zaytinya. In July of 2003, Jose embarked on his most adventurous project to date with the opening of the minibar by jose andres at Cafe Atlantico. A six-seat restaurant within a restaurant, minibar by jose andres continues to attract international attention with its innovative tasting menu. In the fall of 2004, Jose opened a third Jaleo and Oyamel, an authentic Mexican small plates restaurant and launched the THINKfoodTANK, an institution devoted to the research and development of ideas about food, all with a view toward their practical applications in the kitchen.
       
      Every week, millions of Spaniards invite Jose into their home where he is the host and producer of “Vamos a cocinar”, a food program on Television Española (TVE), Spanish national television. The program airs in the United States and Latin America on TVE Internacional.
       
      Jose released his first cookbook this year, first published in English, Tapas: A Taste of Spain in America (published in the United States by Clarkson Potter) and shortly after in Spanish, Los fogones de José Andrés (published by Planeta). The book is an homage to Spanish cooking and to tapas, one of Spain's gifts to the world of good cooking.
       
      Jose Andres is passionate, intelligent, dedicated, witty and a fan of FC Barcelona.
       
      Jose has been a member of the eGullet Society since 2004.
       
      More on Jose Andres in the eG Forums:
      Cooking with "Tapas" by Jose Andres
      Vamos a Cocinar - cooking show with Jose Andres
      Jaleo
      José Andrés' Minibar
      Zaytinya
      Oyamel Cocina Mexicana, Crystal City
      Cafe Atlantico
       
      Jose Andres recipes from Tapas in RecipeGullet:
      Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)
      Moorish-Style Chickpea and Spinach Stew
      Squid with Caramelized Onions
    • By jackie40503
      I lived in Phoenix AZ a total of 24 years and during that time I found what the local restaurants call a Green Chili Burro. I have also lived and worked in 48 states and the only ones who have them is either in Arizona, Western New Mexico or Southern California. I am now retired in Northwest Washington State. I have searched the internet for recipes and have found that none of them taste the same. I have also written to many Mexican restaurants and either did not receive a reply or was told that they could not give out the recipe. I am now going around to blogs/forums dealing with Mexican foods hoping that someone would have the actual recipe from one of the restaurants. Its not like I am going trying to compete with them since I live along way from those areas and only wish to serve it in my own household.
    • By gibbs
      With Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy.  I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs 
  • Recently Browsing   0 members

    No registered users viewing this page.

×