Sunday, February 25, 2007
Tribute Brunch
Just back from the Tribute Brunch at the Loew's this afternoon and then on to the American Express Tasting Tents. All of this is part of the South Beach Food and Wine Fest.
The brunch was a tribute to the Mondavi brothers and Martha Stewart. Details on other blog [www.turning70.blogspot.com].
My two favorite brunch dishes were:
Chef Allen Susser's Lobster Macaroni and Cheese with Calabaza, Tiny Wild Mushrooms, Tarragon and Reggiano Parmsan
and
Chefs Frank and Andrea Randazzo's Nova Scotia Smoked Salmon, Yukon Gold Potato and Chive Smashed Crispy Pancakes with American Caviar and Creme Fraiche
plated with
Citrus Poached Maine Lobster with Fresno Chiles, Toasted Brioche, Yuzo Tobiko and Basil Aioli
but
Chef Michael Bloise's Kumamoto Oysters with Mimosa Gelee were great also.
and
the French Toast Banana and Nutella Pudding topped it all off!
Lots of other great food, too much to mention.
The most innovative award goes to the Molecular Mimosas and Bloody Marys
The liquor was infused into individual blocks of jelly and rested on top of the glass which was partially filled with the liquid mix. A freeze dried orange or tomato slice held the jelly above the liquid. To 'drink' it you could either eat the slice and jelly and drink the liquid OR dissolve the jelly in the liquid. Fab/cool!
The brunch was a tribute to the Mondavi brothers and Martha Stewart. Details on other blog [www.turning70.blogspot.com].
My two favorite brunch dishes were:
Chef Allen Susser's Lobster Macaroni and Cheese with Calabaza, Tiny Wild Mushrooms, Tarragon and Reggiano Parmsan
and
Chefs Frank and Andrea Randazzo's Nova Scotia Smoked Salmon, Yukon Gold Potato and Chive Smashed Crispy Pancakes with American Caviar and Creme Fraiche
plated with
Citrus Poached Maine Lobster with Fresno Chiles, Toasted Brioche, Yuzo Tobiko and Basil Aioli
but
Chef Michael Bloise's Kumamoto Oysters with Mimosa Gelee were great also.
and
the French Toast Banana and Nutella Pudding topped it all off!
Lots of other great food, too much to mention.
The most innovative award goes to the Molecular Mimosas and Bloody Marys
The liquor was infused into individual blocks of jelly and rested on top of the glass which was partially filled with the liquid mix. A freeze dried orange or tomato slice held the jelly above the liquid. To 'drink' it you could either eat the slice and jelly and drink the liquid OR dissolve the jelly in the liquid. Fab/cool!
Labels: Celebrity, Gourmet, Miami Beach
Tribute Dinner at SoBe
Tribute Dinner to Le Bernardin [NYC] at the Loew's Hotel last night. Details at travel blog www.turning70.blogspot.com.
Reception:
Deluxe Hors d'Oeuvres
by Chefs: Norman Van Aken and Marc Ehrler
wine: Cuvee Dom Perignon Brut 1998, Moet et Chandon
Dinner:
Wild Mallard Duck Ballotine a l'Orange Sanguine with Tardivo and Buddha Hand Confit
chef: Daniel Boulud of Palm Beach and Las Vegas
wine: Riesling 'Cuvee Frederic Emile' Vendandage Tardives 2000 - F.E. Trimbach
'Sorta' of Fresh Prawns wrapped in Crunchy Rice Noodles and Sweet Fresh Corn
chef: Elena Arzak of Spain
wine: Corton-Charlemagne 2003 Grand Cru, Domaine Louis Latour
Foie Gras and Tapioca Ravioli with Celery and Sunchoke Broth and Black Truffles
chef: Tony Esnault of Alain Ducasse NYC
wine: Chateau Corton Grancey 1999 Grand Cru Domaine Louis Latour
Black Bass with Pasilla de Oaxaca and Cocoa Beans in a Bouillon
chef: Larent Gras NYC
wine: Crozes-Hermitage 'Mule Blanche' 2004, Paul Jaboulet Aine
Slow Cooked Kobe Cheek Chartreuse, Salsify, Black Trumpet Mushrooms & Pistachio Oil
chef: Marc Ehrler of Loew's, Tucson Arizona
wine: Chateau Gruaud-Larose 1999, Grand Cru Classe de St. Julien
Chocolate Cashew Tart, Carmelized Banana, Red Wine Caramel, Malted Milk Ice Cream
chef: Michael Laiskonis of Le Bernardin, NYC
Illy Caffe
Labels: Celebrity, Gourmet, Miami Beach
Saturday, February 24, 2007
BubbleQ on Miami Beach
Friday night we attended the BubbleQ, the 'informal' function of the South Beach Food and Wine Fest. This was held in a gigantic tent and had been sold out for months.
So much was delicious in our two hour tasting meander but the Best of Show was:
BBQ Brisket, Coleslaw and Beans by Mike Mills, author of 'Peace, Love and BBQ'
and
Lamb Chops with Apple/Onion Salsa on Lavach by Chef Allen of Miami
French Toast with Bacon Ice Cream was about the most innovative dish we tried.
Saw [and got pix of some]:
Host, Al Roker, Today Show
Tom Collicchio, Bravo TV 'Top Chef' Host
SHAQ from the Miami Heat
Eric Ripert of Le Bernardin, NYC and Honoree of Saturday's dinner
Lots of food and lots and lots of Champagne; Moet Chandon was one of the sponsors.
Labels: BBQ, Celebrity, Miami Beach
Saturday, February 17, 2007
Chinese New Year
Celebrated Chinese New Year, the year of the Pig, tonight at Forbidden City in Middletown, CT with their tasting menu.
Started with an amuse-bouche of tiny Sweet Rolls and Sesame Butter
Gathering All Elite:
Stuffed crispy tofu with shrimp, topped with soy-glazed sun-dried shrimp and spicy Chinese sausage.
Wine paired: Jekel Gertwurztraminer, Monterey
Everything Going Smoothly:
Baked Oyster and pan-seared foie gras
Wine paired: Glorra Ferrer Blanc de Noirs, Sonoma County
Golden Pig Celebrates New Year:
Stewed wild boar Osso buco and lotus root with garlic mashed potatoes
Wine paired: Rieses Montepucciano
Rolling Four Seas-Successful Business:
Prawn, grated coconut and curry leaf
Wine paired: Virtu St. Supery
Eagle Spread Wings:
Muscovy duck with porcíni mushrooms and duck confit spring roll
Wine paired: Oyster Bay Merlot, New Zealand
Sweet Heart Darling:
Gelato, coconut milk and red bean purée
Wine paired: St. Supery Moscatel
blognotes: an excellent menu, an excellent meal
The only drawback was that the entrées were not tasting menu size; they were full entrées,
So the duck came home for another meal.
Well worth the price!
Started with an amuse-bouche of tiny Sweet Rolls and Sesame Butter
Gathering All Elite:
Stuffed crispy tofu with shrimp, topped with soy-glazed sun-dried shrimp and spicy Chinese sausage.
Wine paired: Jekel Gertwurztraminer, Monterey
Everything Going Smoothly:
Baked Oyster and pan-seared foie gras
Wine paired: Glorra Ferrer Blanc de Noirs, Sonoma County
Golden Pig Celebrates New Year:
Stewed wild boar Osso buco and lotus root with garlic mashed potatoes
Wine paired: Rieses Montepucciano
Rolling Four Seas-Successful Business:
Prawn, grated coconut and curry leaf
Wine paired: Virtu St. Supery
Eagle Spread Wings:
Muscovy duck with porcíni mushrooms and duck confit spring roll
Wine paired: Oyster Bay Merlot, New Zealand
Sweet Heart Darling:
Gelato, coconut milk and red bean purée
Wine paired: St. Supery Moscatel
blognotes: an excellent menu, an excellent meal
The only drawback was that the entrées were not tasting menu size; they were full entrées,
So the duck came home for another meal.
Well worth the price!
Labels: Asian, Middletown
Saturday, February 10, 2007
bin228
Ate at bin228 after the Theater Works presentation of 'Composition' [see www.turning70.blogspot.com for review].
Started with a good bottle of Chianti and then a Salad of goat cheese crostini, mixed greens, slivered almonds and fresh pear.
Entrée was the Risotto of the Day: pork tenderloin, mushrooms and truffle oil.
Dessert was Fig Gelato.
blognotes; excellent wine bar with great paninis
bloginfo: 228 Pearl Street, Hartford, CT
telephone: 860.244.WINE [9463]
closed on Sundays
open from 11:30am to 9 and after as the week progresses
Saturday 4 to 12am
Started with a good bottle of Chianti and then a Salad of goat cheese crostini, mixed greens, slivered almonds and fresh pear.
Entrée was the Risotto of the Day: pork tenderloin, mushrooms and truffle oil.
Dessert was Fig Gelato.
blognotes; excellent wine bar with great paninis
bloginfo: 228 Pearl Street, Hartford, CT
telephone: 860.244.WINE [9463]
closed on Sundays
open from 11:30am to 9 and after as the week progresses
Saturday 4 to 12am
Labels: Gourmet, Hartford, Wine Bar
