C.E.O. Women International Cook-Off at La Cocina in the Mission

C.E.O. Women, a non-profit whose name stands for Creating Economic Opportunities for Women, sponsored its first International Iron Chef Cook-Off at La Cocina in San Francisco's Mission District.  If you are unfamiliar with this non-profit, C.E.O. Women's mission is to help create economic opportunities for low-income immigrant and refugee women by educating them in English, Communications and Entrepreneurship.  The cook-off was a part of C.E.O. Women's program called Shine Your Brilliance, which celebrates the strengths and talents of these women and this particular event was held in support of women wanting to start their own businesses in the food industry, such as catering, restaurants and the like.  The four cook-off chefs featured were graduates of C.E.O Women  from these countries - Ethiopia, Japan, Mexico and Peru.

Yours truly was one of the judging panelists, representing, SF Food Maven & SF Bay Style along with three others - Caleb Zigas, La Cocina's Program Director, Donnalyn Murphy, Director of Educational Services at Golden Gate Restaurant Association and Thy Tran, Founder of the Wandering Spoon and the Asian Culinary Forum.  Chef Thomas Weibull of Plouf on Belden and the former Les Amis was the Master of Ceremonies and what a spendid job he did.

The first Chef contestant was Aster Andyhun of Ethiopia, who has been working with C.E.O. Women to start her own food catering business and plans to open her own Ethiopian restaurant and market, called Bole mini d'Afrique.  Her signature dish was Linton Sew, which is a popular everyday dish in her country.  Linton Sew is a mixture of yellow lentils, olive oil, ginger, garbanzo beans and garlic and it was spread on traditional Ethiopian bread, called Injera and served with a side of collard greens.  Injera is a spongy, sour flatbread that is also used as a utensil.  The spicy flavors of the Linton Sew went very well with the Injera and the side of collard greens added extra flavor and texture to make for a healthy and tasty vegetarian dish.

The next contestant was Dilsa Lugo from Cuernavaca , Mexico.  Her dish was Rajas con Crema (literally 'slices with cream'), which is a dish her mother taught her to make growing up.  The 'slices' in this dish were Poblano peppers, which added a little heat and were a nice smoky contrast to the cream sauce.  It was served with a flavorful roasted chicken and a side of cilantro & red cabbage chiffonade, which added beautiful color and contrast in flavor and texture.  Dilsa runs her own catering company called Los Cilantros, which she opened using the entrepreneurial skills that she learned at C.E.O. Women and with the help of a Venture Fund grant from them as well.

The third contestant was Rosario Cabrera, also known as Charo by friends and family.  Charo was born in Chiclayo, Peru along the northern Peruvian coastline and she immigrated with her husband in 1996.  Her signature dish was called Jalea, which is an example of 'plato criollo', or local dish.  Jalea is a mix of deep fried shrimp, lobster, shellfish and yucca, and it is served with onion, lemon and chili sauce, known as aji.  Charo is working on the design and name of her catering business and hopes to make the Jalea a signature dish.

And last, but certainly not least, we had Meiko Raymer from Japan.  Meiko has lived in Panama and New Zealand as well and her cuisine is said to reflect her diverse experiences.  She made a Soba Salad, which is traditionally served cold or in a soy-based soup.  Her recipe includes watercress, cucumbers, green onions and pine nuts and it is mixed with a miso-based peanut dressing.  The unexpected combination of flavors made for a light and refreshing dish.  This dish will be the signature dish of her upcoming catering business called Hana Special Occasions.

According to C.E.O. Women, this was not a competition for just one person, but a means to showcase and celebrate these women's talents.  The four women are graduates of C.E.O. Women and this summer cook-off was an excellent way to get valuable feedback from everyday people and experts in the food industry.  There was no individual winner, because in the end they were all winners for all of their hard work and endeavors in starting their own food businesses.  And if their flavorful, well-executed signatures dishes are anything to go by, each of them are sure to be a success in whatever they aspire to do.

My Meal at Bix - In Honor of Heirloom Tomato Week...

Speaking of heirloom tomatoes, and also in keeping with this week's theme, I had the most extraordinary experience with the Summer Tomato Cart at Bix that I just had to share with you.  It truly blew me away...

I had been wanting to try Bix for quite some time now on several recommendations from trusted Foodie friends and various write-ups by fellow food writers.  The Menu alone is rather extensive, featuring many different Dishes prepared with seasonal items, which is sure to suit anyone's palate.  Not to mention, the warm, stylish Deco-esque decor along with the nightly live jazz, serves as a perfect backdrop to make your dining experience even more special.  The restaurant is both elegant and lively, and reminiscent of the glamour of the glorious Jazz Era of the 30's and 40's.  Tucked in an alley in San Francisco's Financial District, Bix describes itself as a world class supperclub and I am inclined to agree.

So in case you haven't been out in the dining scene lately, the latest trend literally 'going around' in restaurants these days is the Heirloom Tomato Cart.  We've seen cheese carts at places like Gary Danko and prime rib carts at the House of Prime Rib, but the current fad is this Tomato Cart.  To be honest, I was a little skeptical at first, but as I sat down to dine at Bix, I was compelled to try it and see what the excitement was all about.

As my dining companion and I sat down for dinner and we were given a nice little surprise to accompany the Veuve Clicquot that we were drinking.  The server presented us with one of Bix's signature dishes, that went perfectly with the Veuve - the Potato Pillows with Creme Fraiche and American Sturgeon Caviar.  I could not have described it better, because Potato Pillows they certainly were.  Light and fluffy little bundles topped with just the right amount of Creme Fraiche and Caviar that together with Champagne, make quite the convivial cameraderie.  A perfect start...

Our next foray was into the world of Roasted Bone Marrow.  I like to think of Marrow as 'Meat Butter'.  I know that may sound a little strange, if not outright bizarre for those that have never tried it.  I know that it is not for everyone, but for yours truly, carnivorous Raptor and Food Maven that I am, it is just as heavenly as a perfectly pan-seared Foie Gras that just melts in your mouth.  I had read that their Marrow was exceptional, and I will tell you that it certainly lived up to that expectation.  On the menu it was called Marrow Bones “St. John” and it was served with a Parsley, Caper and Shallot Salad and slices of Grilled Durum Bread.  A great second course, and at this point, I have to say that I was not expecting it to get better.  But better it surely became...

We then decided to try Bix's Summer Tomato Cart which was brought over to our table and prepared tableside.  As I mentioned earlier, I was a bit skeptical.  I mean, only San Francisco would even attempt to showcase Heirloom Tomatoes as if they were fine, aged Cheese... 
But to my astonishment, once I tasted these perfectly ripe Heirloom Tomatoes and paired with the deliciously, creamy House-Pulled Mozzarella and Extra Virgin Olive Oil & Basil, I was made to believe.  The Tomatoes were so perfectly ripe and delicious that I had one of my SF Food Maven 'experiences'...  I just never knew that Tomatoes could even taste that good!
All I can say is, 'Amen!'...

And now on to the Entrees...

Classic Dishes, Reinterpreted and Refined. 

 

My companion opted for the Fish of the day special, which was Pan-Seared Scallops on top of Tuscan Black Bean Puree and Padron Peppers (alliteration unintended) and finished with Extra Virgin Olive Oil.  It was accompanied by a trio of Mariquita Farms cauliflower sauteed with Pancetta.  A beautiful Dish...

I went for the American Kobe “Bavette” Steak with Pommes Puree, Roasted Cipollini Onions and Natural Jus which was pure 'Meat Buttery' perfection. 

The Meal at Bix was one of the best meals that I have had in quite some time where the Service was refined, the Food exceptional and consistently good throughout the entire meal and the Atmosphere enchanting...

Cannot wait to go back...

Happy Heirloom Tomato Week!

Yes, you heard right, and if you're a real Foodie living in SF, then you probably already know about it.
If you haven't then, here it goes...

Tis the season of Heirloom Tomatoes and a collective of SF chefs and restaurants have joined forces to offer the Bay Area an unprecedented esculent endeavor called San Francisco Chefs. Food. Wine.  This is a year long event planned by a community of San Francisco chefs and restaurants, which is kicking off three seasonal promotions in the city within the next year.  The first event is Heirloom Tomato Week, which will be kicking off this Thursday, August 14th and running through August 24th and is in support of local tomota farmers.  The promotion features over 50 notable and popular Bay Area restaurants that have banded together to showcase local grown heirloom tomatoes in either tasting menus or signature dishes.  Some of the participating restaurants are Antica Trattoria, Bix, Fleur De Lys, Grand Cafe, La Folie, Piperade and Poleng Lounge.  You can make reservations for participating restaurants on OpenTable.com and if you use a Visa Signature Card, you will get a free commemorative book of heirloom tomato recipes, stories and all things tomato.

The next promotional events to follow will be a Dungeness Crab Week in January '09 and a Strawberry Week in April '09.  The year in celebration of seasonal food will then culminate with the event mentioned above called, San Francisco Chefs. Food. Wine.  A Weekend Affair. which will take place next year with a grand Tasting Tent at Union Square and will also include surrounding restaurants and venues holding additional events from August 7th through the 9th of 2009.

Sounds like a delicious line up if you ask me, so mark your calendars...  I've got it all in my calender already, you can count on that!

Haute Couture Meets Haute Cuisine at the Prada Flagship Grand Opening

July 22, 2008
This Tuesday, Prada celebrated the grand opening of its new San Francisco flagship store at
201 Post Street, with a spectacular gala event catered by none other than award-winning Chef Thomas Keller of French Laundry & Per Se acclaim.

The Italian luxury fashion house that is Prada had been planning to open a flagship store or Epicenter as they like to call it, in the City by the Bay for well over 10 years now. And according to Joanne Ramey of Women’s Wear Daily, the original plan was to open a 10-story steel-sheathed Prada Epicenter which was to be designed by the influential Dutch architect, Rem Koolhaas (designer of the Los Angeles Prada Epicenter) across the street from what is now the new flagship space. This was to rival the ones in Los Angeles, New York and Tokyo, but over the course of the decade, this plan fell through for various reasons, strategic and economic. The current Post Street space housing the new flagship was acquired 6 years prior to its opening and was left uninhabited in spite of the high rent market of San Francisco to allow for flexibility for the opening. This location on the corner of Grant Avenue and Post Street is extremely ideal considering it is in the midst of other luxury high fashion houses such as Armani, Dior and Versace.

And so this brings us back to the much anticipated day of the opening. The event began promptly at 6pm with a crowd of people – city elite, fashion divas and gastronomes alike, standing in line outside of the building within a black velvet-roped, black carpeted sidewalk that was even flanked by a line of men dressed in all black standing guard side-by-side on the corner of Post & Grant. It was quite a spectacle as you can imagine, with droves of tourists, business folk and city dwellers passing by and wondering what the commotion was all about.

Upon entering the store from the Grant Street entrance, one walks onto pristine white carpet flanked by black and white marble flooring, and is struck by the sophisticated interiors. It is meant to be a modern take on the original store in Milan which opened back in 1913. The walls are swathed in signature Prada pale green linen providing a perfect backdrop to showcase the gleaming black & mirrored wall casings and oversized steamer trunks displaying the glamorous Prada collection of handbags, shoes, accessories and clothing.

Alison Speer and her steadfast PR team are at the entrance greeting guests, as the flashes of photographers and the hip sounds of DJ Jeffrey Tonneson from Brooklyn, New York pervades the room. Walking around, the store is teeming with smartly clad servers laying in wait with silver trays of white wine & champagne (note: no red wine, although there was a rose) and white serving dishes of savory hors d’oeuvres prepared by chefs from Thomas Keller’s entourage. These delicious gems ran the gamut from Keller’s signature salmon cornets to delectable cheese-filled gougeres (cheese puffs), mini spoonfuls of caviar and rich, creamy foie gras mousse. The menu also included Liberty Farms smoked duck poised atop gleaming silver forks as well as miniature summer heirloom tomato salads served in little ceramic spoons. One worth mentioning, and indicative of Keller’s whimsical take on food, was TK’s take on the classic ‘BLT’ which was prepared with Korobuta pork, pureed garden lettuce and black truffle. If food could be considered ‘haute’, Thomas Keller is the one to pull it off.

Prada’s new flagship is in a prime location that lies amongst fellow couture houses in the heart of San Francisco’s fashion hub - Union Square. The building in itself is stylish and unique with ten lofty storefront windows along a shiny black exterior and three entrances on Grant Avenue, Post Street and Maiden Lane – a veritable showcase for Prada designs. This Prada fashion house is their 11th US location and is sure to put San Francisco even more so on the map in the world of luxury high fashion.

The event proved to be an extravaganza where couture and cuisine collided, with San Francisco’s fashion-clad elite showing up by the masses, including the likes of former Mayor Willie Brown and current Mayor Gavin Newsome, to see and be seen. It was quite the spectacular affair with very chic people intermingling and eating very chic fare.

 

To see the original article I wrote on SFBayStyle click here.

What's New and What's On the SF Food Maven Radar?

Wow, You go away for little while and things are a-changin'.
So much to catch up on!

Here are a few juicy tidbits that I have learned from other food writers around the Bay...

I know that Myth had closed and there had been a lot of speculation as to who and what would take over. Well, I just heard on the grapevine from my favorite eMagazinista, Marcia Gagliardi of Tablehopper that Quince is to takeover the space. I am super excited about that because I really like Quince and it's going to be right around the corner from my day job's hood. Sweet!

Also, in the works is a new Philly Cheesesteak place in the Mission on Mission at 24th Street, that totes the use of Amoroso Rolls, Whiz and all.  There is also talk of the use of organic ingredients.  Which should be interesting...  It's gonna be called Phat Philly (nice..) and it is slated to open at the end of July beginning August.  Not too far away...  Let's hope they can truly represent with a name like Phat Philly.  Will have to get over there when it opens to test their 'Steaks for the 'Cheesy Goodness Factor'.  Very very important stuff.  See my write up on it here to get a feel for what that means.

Now, let's talk about places that are either new, or a little older, but I have yet to try.  Let's call these spots - Places on the SF Food Maven Radar...
My #1 spot to try is Beretta.  This place has gotten rave reviews and you better believe that I will be frequenting the joint as reasearch for a future write up on here.  Tough job.  I know...
Another spot that I have been meaning to try for years now is RNM.  Bauer wrote about this place recently and says that the place is the 'blueprint' for combining casual & upscale, which is right up my alley.  Will report once I've had a chance to try it out a few times...
Also on the slacker Food Maven list is Nopa...  I know, I know, how have I not tried this place yet?
Cut me some slack, will ya?  I've been out of the country and out of commission for the last couple months...
Must get in to try Canteen as well.  I have been dying to try Dennis Leary's food for quite awhile now.
One other spot is Cafe Majestic... I have heard some great things about this place, mainly about Chef Ian Begg and company, and I plan on finding out if that is the case...
Update: Ok, so I just read on EaterSF that Ian Begg along with his Sous and GM/Sommelier Ryan Maxey are leaving the Cafe Majestic due to management differences.  Bummer...  Will be anxious to see where this toted trio ends up next...

Juicy Tidbit:  Word on the Street is that Morton's Steakhouse down by Union Square is giving away free, yes your heard right, free Filet Mignon Steak Sandwiches at happy hour from 5-7pm weekdays to lure in happy hour crowds.  Who wants to investigate the veracity of this 'juicy tidbit' with me?

As always, I am open to any suggestions that any of you may have...
I love hearing people say, 'Have you tried such and such?  They have the BEST yadda yadda I've ever had!'  So don't be shy people...  I want to hear from you...

Stay Tuned...
I am working on a plethora of write ups from Bix to the Thomas Keller-catered Prada Store grand opening that I attended last week...
I can't wait to tell you all about it!

Yours in Food,

SF Food Maven

PS - If you would like to read about the state of SF cuisine today, you should read SF Magazine's article about it by Josh Sens.  Click here.  I think his writing style is genius...

From Raptor's Delight to SF Food Maven...

Things are in major transition as you can imagine... Having been gone for the last month or so, things have been crazed since my return. Mainly been trying to get back into the swing of things from where I left off last May. It is now the end of July, has it really been that long? Time has flown by and now I am in the midst of playing some serious catch-up.

One major change, as those of you who have been keeping up with me, is the change from the Raptor's Delight to SF Food Maven. This has only contributed to the back up in the transition from one to the other. Raptor's Delight will now be my 'Raptor's Random Musings' on anything and everything from Life to Travel and of course, Food, in which I plan to write on that blog in 'my own voice'. SF Food Maven will serve as my more serious and hopefully more professional writing medium for myself as an aspiring writer. Both will provide good exercises in composition, I think... and I hope you as my loyal readers, both old and new, will stick with me in this transition and give me support.

So bear with me in this transition and work-in-progress, and I hope to have things moving much more smoothly as I get settled back into life as the Raptor & Food Maven. There are lots of delicious things going on, so stay tuned...

Yours In Food...

SF Food Maven aka The Raptor

Aslam's Rasoi

Aslam's Rasoi

Category: Pakistani & Indian

Neighborhood: The Mission

Price Range: $$

It is a wonder that I haven't written about this place sooner. We go here all the time and I mean, all the time! At least once or even twice a week some times, I would say. I'm not going to lie, we even came here after our lunch at the French Laundry. Sorry FL! This place is great for almost any occasion, from dinner with the girls to large birthday dinners and it is consistently good every time. I love Pakistani & Indian Food and I have some very good Indian friends that think that I was from India in another life. That very well may be true...

Aslam's Rasoi has really great Pakistani & Indian Food. It is definitely not your Indian Dive joint that you find in the 'Loin, but it is a mid-range family-owned place that does their Food extremely well. The Master Chef and Owner, Mohammed Aslam was from Indian Oven in the Haight formerly and has won many awards from Zagat, SF Weekly, San Francisco Magazine and the like. He opened Aslam's Rasoi in April 2006 where he took over the former restaurant there which was called just Rasoi and thus made it Aslam's Rasoi. His Son, Asif and Daughter, Sehrish, both work there and are very sweet and extremely accommodating. This is a family operation and they have always made us feel at home there.

So what else is so great about Aslam's? Well, let me tell you...

For me, the Curries are perfectly prepared where the Spices are just right. The Meats, from Lamb to Chicken or Prawns are always incredibly tender. And their Menu has many things that you don't typically find in hole-in-the-wall joints. I do have my favorites though, so let me share these with you.

Above we have a typical Raptor Aslam's Spread - a photo which I took myself. We always start with a bottle of the Sula Chenin Blanc, which is light, fresh and fruity. Not as sweet as a Reisling, but goes extremely well with spicy Indian Food. When we're feeling super hungry, we will occasionally get an appetizer or two such as Samosa or Pakoras of which there are the typical Vegetable, Bombay-style or Gobi, but we are big fans of the Chicken Pakoras, which in effect are Indian-style Chicken Nuggets. Good stuff! Another great thing is that the Menu not only has your typical Naans and Basmati Rice for their Sides, but they also offer a huge variety of other items that you don't typically find. Like six kinds of Biryanis, Paratha (Buttered and Layered Whole Wheat Bread), Chapati (Unleavened Whole Wheat Bread baked in Tandoor) and Poori (Deep-Fried Whole Wheat Puffs). A little secret for you... We sometimes ask for a Chaat-Style Salad (Not on the Menu) which has Chick Peas, Tomato, Cucumber, Red Onion, Lime Juice and Cilantro and finished with a little bit of Yoghurt. Delicious and Refreshing...

We then go on to order our Mains...

First-timers at any Indian restaurant typically order the Chicken Tikka Masala, which naturally they do a great job with here. But we prefer the Murgh Makhani which is Boneless Chicken simmered in a mild Butter Creamy Tomato Sauce. My favorite go-to Dish is Saag Gosht, Boneless lamb cooked with Creamed Spinach, Garlic and Ginger. Aslam's is my favorite, because their Lamb is so tender and juicy. The photo above is a picture that I took of the Saag Gosht. I love it.

Other Faves are the Karahi Gosht, Lamb cooked with Butter, Ginger, Garlic and Spices in a semi-dry Sauce and the Rasoi's Rogan Josh, a classic Lamb Curry cooked with Ginger, Garlic, Onions and Saffron. These are both very similar Dishes, but we prefer the Karahi Gosht a little more. I have tried a few of the Vegetarian and Seafood Dishes, but admittedly, prefer Lamb & Chicken. I have tried their Dal and I thought it was really good.

Oh and we always get an order of Raita, Homemade Yogurt with Herbs, Shredded Cucumber and Cumin, which is a great Side to help cool down anything spicy. Theirs is particularly thick & creamy, which is how I like it.

Speaking of Lamb, O.M.G.! The Rasoi's Lamb Chops are to die for! See photo below...

Rasoi's Lamb Chops are Tender Lamb Chops marinated in homemade Yogurt and Aslam's Spices. You won't find this under the Lamb section, but in the Tandoori section. They are Unbelievably Good! So Tender, Juicy and Succulent... Mmmm...

Trust me on this one, you have to try it.

All I can say is if you like Indian/Pakistani Food... EAT HERE.

C O N D U I T

C O N D U I T

Category: American (New)
Neighborhood: The Mission
Price Range: $$$



Had a really great Meal at CONDUIT the other night. No.. It was more than great, it was fantastic! I have also been back several times since and it was just as great every time...

You walk in and you are confronted with a very modern minimalist space – a dimly lit, yet warm space, with candlelight all around, a two sided black fireplace up front and shiny copper and steel conduit piping everywhere which serve as partitions to create little intimate nooks for Dining. There is an open Kitchen and the Bar is to the far right. I find the vibe lively & the space sexy... I like it.

The idea behind the name, C O N D U I T, is two fold referring to the inspired decor & award-winning design of Stanley Saitowitz, and it also refers to the idea behind the restaurant - serving as a 'conduit' or 'meeting place' for the community to 'come together'.

The Food itself is created by Chef Justin Deering, who hails from the likes of Boulevard, Jeanty at Jack's, Fifth Floor and Tra Vigne and it shows.

I found the Menu itself to be concise & to the point, simply listing its ingredients for the staff to describe the preparation for you. Written a little bit like prose, perhaps even in haiku.

Just Words. Basic. Like this. I liked.

But the best thing about the Menu was the Food's execution. I mean, the Food was incredibly delicious and well prepared. The Wine List was extensive. For Wine this particular evening, we chose a half bottle of 2006 Siduri from the Russian River Valley. Very good.

So, we started with one App and one Pasta Dish.

My dining companion started with the Pork Belly cavolo nero rillete apple pistachio. I definitely like what I tried, and I know he did, because it was gone in 60 seconds. In case you were wondering, Cavolo Nero is a type of Cabbage, also known as Black Cabbage or Tuscan kale. The Pork Belly lay atop Braised Cavolo Nero to one side and two creamy little Pork Rilletes on the other with an Apple and Pistachio Compote on top.

I chose the Gnocchi green garlic dungeness crab arugula and just as others have said, 'To die for…' The Gnocchis were so light & fluffy. Cloud-like. Served with so much Dungeness Crab. It was smothered with Crab. And smothered is no exaggeration as you can see from the photo. Delicious and Heavenly come to mind. It was unbelievably good! I loved it. Highly recommend.

For our Mains..

I had the Duck Breast rapini potato which was Pan Roasted. It had beautifully Crisp Skin on top and stuffed with a filling that I am unsure of what it was exactly, but delicious nonetheless. The Sides were Sautéed Tender Broccolini and what I think was a very disappointing Scalloped Potato type thing that was undercooked and dry. Had it been creamy & light, it would have been perfect. Ah well, maybe or hopefully it was just off that evening.

K had the Walu grilled guanciale cannelini castelvetrano olive which was amazing. Pan Seared Walu atop Creamy White Beans, Bits of Guanciale (a type of Cured Pork that is similar to Bacon) and Green Olives that were fried Tempura-style... This was an exceptional Dish which was perfectly prepared and I hope you get to try it before the Menu changes.

Aside: When I was back recently, we tried the Grilled New York Steak which was accompanied by Seared Bone Marrow Nuggets that were encased in some type of breaded exterior to form little bites, that when bit into, burst into the rich creamy entity that is Bone Marrow in and of itself. Now the preparation was certainly inventive, though not my favorite, but what I wanted to share with you was the description that my dining companion put forth that best described Marrow in a nutshell - and that is 'Meat Butter'. I could not have said it better. I love that.

Overall, I really like this place.
The Space. Modern. Minimalist. Sexy
The Service. On Par. Hospitable even.
The Food. Inventive. Well prepared. Exceptional.
This place was Impressive and I cannot wait to go back...

'Epic'urean Weekend Part 3... SUNDAY The French Laundry

SUNDAY
The French Laundry

For those of you that are unfamiliar with the French Laundry, it is located in Napa Valley, California, more specifically in the quaint, rustic town of Yountville. The French Laundry is only one of Chef//Owner, Thomas Keller's Legendary Restaurants of which he has five in California, Las Vegas & New York. The French Laundry itself was first opened in July of 1994 and quickly became a multiple award-winning Restaurant. It was modeled after the 3 Star restaurants that he apprenticed at in the French countryside. The Cuisine is American with a French influence and the Dishes are artistic and imaginative, using high quality, unique ingredients.

What fascinates me so much about Thomas Keller is that after reading Michael Ruhlman's The Soul of a Chef (a book that I highly recommend for you fellow Foodies), I learned that Chef Keller had no formal or professional training whatsoever aside from what he learned on his own as a young man working in one of his mother's restaurant kitchens in Southern Florida and as an apprentice in various kitchens abroad in the South of France. He has the highest regard for Food and everything related to what it takes to bring it from the Farm or Garden to your Plate. And today, The French Laundry as well as his restaurant, Per Se in New York are both 3 Michelin Star rated restaurants, one of the highest accolades a restaurant can achieve in the world and he is the only American Chef to have two restaurants that are 3-Star Michelin rated.
Pretty impressive, huh?

Reservations are extremely difficult to come by as you may have read in my earlier post and after trying for the past five years, I did as suggested and called 2 months to the date of when I wanted the reservation and finally scored one back in December.



So that weekend, we woke up early Sunday morning in anticipation of our Lunch at the French Laundry. We arrive in Yountville a half an hour early to stroll the gardens, but upon arrival, we were actually sat early and were led to one of the upstairs dining rooms.

After perusing the Menu, in which you are given a choice between a 9 Course Chef's Tasting Menu or a 9 Course Vegetable Tasting Menu, we made our selections for the parts of the Menu that allowed for supplemental items such as Foie Gras for an additional $30. All Tasting Menus are a fixed price of $240 per person (Service is included) and we opted for wine pairings by the Sommelier. The Sommelier, whose name escapes me, was Parisian and when approached by him, his clever question to us was, "Would you like to stay local or do you prefer to travel?" Our suggestion to you is to definitely travel.

Rather than give complete thoughts and musings on every single Dish, I thought I would post photos of all of the Food, of which there are many, with full descriptions from the Menu. And if any of the Dishes stood out, then I will elaborate of course.

One thing that I will mention before I start is that Thomas Keller is known for his Culinary imagination behind his Dishes, and as I was writing about our FL Experience, I began to recognize and interpret some of the ideas behind some of his Fare. See if you can too.

So Here Starts Our Culinary Journey...



Our Amuse Bouche was the Signature Savory Salmon Tartare Cornet prepared with a sprinkle of Black Sesame Seeds... Simple & Delicious.



Cauliflower "Panna Cotta"
with Island Creek Oyster Glaze & Sterling White Sturgeon Caviar.

KJ & I personally enjoyed this Dish but our dining companions, JZ & JL did not as they are not fans of Caviar. I thought the combination of the saltiness of the Caviar went well with the creaminess of the Panna Cotta. This was what we had instead of Keller's Signature Dish, "Oyster's & Pearls", a play on Oysters and Tapioca Pearls with Sabayon and Caviar. *sniff*
Perhaps another time...

Salad of Yukon Gold Potato "Confite"
with Kohlrabi, English Peas & Garden Mint Vinaigrette

Hardcore Carnivore that I am, I still have an appreciation for Vegetarian Dishes from time to time and this one was a 'star' in my mind. The Potatoes, which where prepared Confite-style were tender & creamy yet fresh-tasting. A lovely Dish...

Moulard Duck "Foie Gras au Torchon" (a $30.00 supplement)
with Compressed Hosui Pears, "Granola", Watercress Leaves & "Trockenbeerenauslese" (a German/Austrian Dessert Wine) Vinegar-Wildflower Honey "Gastrique"

I am not a huge fan of the Torchon or Terrine Preparations of Foie Gras. I prefer just the simple Pan Seared style, because I love the Crispy & Creamy contrast that you get in those preps, especially when it is prepared with a nice Brioche and Fruit. In this particular case, I thought the the size of the portion of Foie au Torchon was just too much. I could not even finish it, which is a shame and I even shared it. I also was not too keen on the large, unwieldy size of the Brioche Toasts that we got to accompany it. They were tasty, but they made a huge mess on the table. I would have preferred less Foie, more Fruit and smaller Brioche.



Grilled "Pave" of Kindai Bluefin Tuna (One of my Most Memorable & probably my Favorite Dish)
with Ruby Red Grapefruit, Crosnes, a type of Japanese Artichoke) & French Laundry Garden "Tatsoi", a dark green spoon-shaped type of Asian green, that was Sauteed and added a nice Creamy Texture to the perfectly medium rare grill of the Bluefin Tuna, the Tartness of the Ruby Red Grapefruit & the interesting flavor and texture of the Crosnes. The combination of all of the flavors & textures knocked it out of the park for me. I can still taste it as I think back and am even salivating as we speak...



Sea of Japan Bigfin Squid
Globe Artichokes "a la Grecque", Spanish Caper "Pain Perdu", Sweet Peppers and Field Arugula

JL was the only one to have this Dish, as the rest of us had the Tuna, and in a nutshell, he thought it was nothing special.

Sweet Butter-Poached Maine Lobster Tail (Another Favorite for Me)
New Crop Fava Beans, Sunchokes, Marcona Almonds and Madras Curry Emulsion

This was a favorite for me and the rest of my Dining Companions as well. The Art of Poaching Lobster in Butter is a technique that Chef Keller is known for and the result is exceptional - Lobster that is extremely tender and delicate. Superb!



Four Story Hill Farm "Cuisse De Poularde"
Applewood Smoked Bacon, "Spaetzle", Savoy Cabbage, Pickled Pearl Onions & Caraway-Infused "Jus".

Not sure if i just did not 'get' this Dish, but it did not do it for me at all. The rubbery, Raw Bacon-like texture of the Chicken was strange and I did not care for it..



"Filet Mignon" of Marcho Farms Natural-Fed Veal
with Bluefoot Mushrooms, Green Garlic, Sweet Carrots & "Bearneaise Reduction"

The Ladies opted for the "Filet Mignon" naturally expecting a Filet of Beef. As I mentioned earlier, this is one thing you have to be careful with when ordering from Chef Keller's Menu because he enjoys various 'plays' on different Foods and Dishes, as in the cuts of Meats in this particular case. We were mildly surprised and enjoyed the Veal immensely.



Kuroge Beef and Black Winter Truffle "Saucisson En Croute"
Fennel Bulb, Cherry-Truffle Coulis & Garden Mache

While the Ladies enjoyed the Filet Mignon of Veal, the guys opted for the Kuroge Beef which is a breed of Wagyu Beef and they were extremely disappointed. JL said that he thought it tasted like a hot dog, in which he was not too far off the mark as Saucisscon En Croute is essentially - Sausage prepared in Pastry. Now why you would do that to a Kuroge Wagyu Beef is beyond me!



"Vacherin Mont D'Or"
Garnet Yams, "Pecan Pie" and Cutting Celery Greens

This to me was unremarkable.

Diane St. Clair Buttermilk Sherbet
with Spiced Streusel and Honey-Glazed Cranberry

I liked the Creamy, slightly Sourness of the Buttermilk Sherbet that was paired with the Crispy Spiced Streusel and the Sweet, Tartness of the Honey-Glazed Cranberry. A nice, refreshing Palette Cleanser prior to Dessert.

Dessert...



Valrhona Chocolate "Dobos"
Chestnut Butter, Candied Chestnuts and Brown Bread Ice Cream



Granny Smith Apple "Bavarois"
Cinnamon "Sable", Dijon Mustard Ice Cream and Crystallized Napa Valley Mustard Blossoms.

It was light, creamy & refreshing, just how I like my Desserts typically. And How beautiful is this dessert? How do they do that?...

We were not only presented with the Desserts that we chose from the Tasting Menu, but were We were given a plethora of extra Desserts & Mignardises from Creme Brulee to little Petit Fours & Cookies. A Happy Ending all around...

To sum it all up...

The Restaurant itself. Rustic, Beautiful and Subdued...
The Service. Outstanding.
The Food. The Star. Simple, Imaginative, Artistic...
The Overall Experience. Once in a Lifetime.

The Question is, would we do it again? We are not so sure. I mean, I am all for splurging on a Meal, especially if it is in a place that is as highly regarded as the French Laundry. I think that if you are spending that type of money on a Meal, then every single Dish or at least the bulk of it should be exceptional and knock it out of the park. I loved three or maybe four of the nine or so Courses, so I admit that I was a little disappointed. Although as I was writing this I did begin to learn to appreciate the artistic nature of the Dishes, as well as Keller's reverence for Food and of course, it goes without saying that the Service was impeccable. So I guess if you factor all of these things in, it was worth it. Foodies that we all are, we definitely agreed that at the very least, we are glad that we were able to experience the French Laundry.

At the end of the Weekend, we collectively agreed that this was one of, if not, the best Weekend that we had ever done in Wine Country. It truly was an 'Epic'urean weekend, or as KJ put it, it was Bacchanalian, Dionysian & straight up Gangster all in one...

All in all, when you finish your weekend with the French Laundry, you know you've got it made.