We were invited to the pre opening dinner at Bouchon for family and friends. Everything was comped – valet parking, all food, drinks, wine – everything! The menu is almost identical to the Bouchon menu in Yountville. The chef de cuisine is Rory Herrmann. From their website:

“As Chef de Cuisine of Bouchon in Beverly Hills, Rory Herrmann will be responsible for the daily supervision of the restaurant kitchen and staff, in addition to ensuring that the restaurant’s high standards will be met in each and every dish. Bouchon in Beverly Hills is slated to open in the fall of 2009.” 

“Previously, Rory served as the Private Dining Chef for Per Se, Chef Thomas Keller’s fine dining restaurant in New York City. In this position, he was responsible for the culinary preparation and execution of all large parties and offsite events. He first joined Per Se as Chef de Partie when the restaurant opened in 2004.”

http://www.bouchonbistro.com/

Bouchon Beverly Hills is a much larger space than Yountville. There is a downstairs bar, an upstairs bar, a private dining room plus a large dining room with ample space between tables.

 Downstairs Bar

Entrance to the main dining room

Upstairs Bar

Raw Seafood on display

Main Dining Room

More Main Dining Room

And even more main dining room

White Bean Puree – amuse

Beausoleil and Island Creek Oysters

White wine

Terrine de Foie Gras de Canard served with toasted baguette

Quiche Lorraine

Close-up of quiche

Poulet Roti Grand-Mere

Roasted chicken with fingerling potatoes, button mushrooms, lardons, pearl onions and winter savory jus

Selection of 6 cheeses

Bread with the cheese

Our neighbors desserts

Creme Caramel

Profiteroles

Bottom line: We could have been sitting in Yountville. For those who want to experience a Thomas Keller Bouchon, the Beverly Hills version is a very credible and faithful copy. The room is beautiful and the cuisine is crafted faithfully to fine bistro standards.

What makes the dressing, the gravy, the chestnuts for the stuffing and the turkey itself taste so good is a very rich turkey stock. Yes, it takes time, but it is worth the effort. To many of you, this might seem like a stupid post – making stock? – I do it all the time. But this is my fool proof method and it freezes perfectly.

6 pounds of turkey wings and drum sticks cut into 2 inches pieces 

1 Celery stalk – diced

2 onions, peeled and cut into rings

2  carrots, scraped and diced

Italian Parsley – the whole bunch (some I put in the cheesecloth, some I just add to the pot)

Enough water to cover vegetables and turkey parts

Bouquet Garnet – Tied in a cheesecloth

1/4 tsp. thyme

 1 bay leaf

  2 unpeeled garlic cloves

  1/2 tsp. poultry seasoning

 4 peppercorns

half of the parsley

The turkey pieces cut into 2 inch pieces

Drying the turkey pieces on paper towels

Heat a large pan and film with oil. When the pan is hot, add the turkey in batches – do not crowd the pan.

Brown the turkey parts.

Deglaze the pan with white wine – save drippings

Saute the vegetables in oil until wilted – drain

Add turkey parts, vegetables, parsley, bouquet garnet and let come to a simmer - 

NEVER ALLOW LIQUID TO BOIL – SHOULD BE A QUIET SIMMER – JUST A BUBBLE OR TWO OF MOTION AT THE SURFACE ( 4 to 5 hours) Once fat has been skimmed cover pot partially and allow to simmer slowly for 4 to 5 hours

Skimmed fat

After 5 hours

Strainer lined with cheesecloth

Veggies and turkey in cheesecloth cooling, waiting to be wrung out in stock

Stock just finished and strained

Stock cooling with fat rising ready to be put in the refrigerator covered overnight

Next Day

Stock next day 

Fat removed

Stock with fat removed

Stock ready to be frozen

When ready to use stock, defrost, reheat,  if necessary, boil down to concentrate its strength. Taste: salt and pepper if necessary.

An early quick lunch at Drago.

Salvador was our waiter. Interesting to note that he works at Drago at lunch and will be working at Bouchon at night. We will see him Saturday night at the family and friends dinner at Bouchon – “stay tuned”

BYO Red Wine

Arancini amuse – always perfect

Salumi Misti – Proscuitto, Salame, Mortadella served with Gnocco Fritto – this was perfect – a generous serving of cured meats with addictive gnocco fritto

Close-up (blurry) of the gnocco fritto 

Recipes for the gnocco fritto here:

http://int.primopiatto.barilla.com/lacucinaitaliana/inostrimenu/imenubarilla/portate/htm/63463_awContent.htm

 http://www.italyum.com/italian-recipes/specials/gnocco-fritto.html

 http://www.fineliving.com/fine/entertaining/article/0,2498,FINE_22197_5749210,00.html

Calamari Fritte

To be honest the calamari is better at Vin Bar

Vin Bar Calamari

Fettucine Bolognese

Risotto with sausage and Spaghetti Bottarga – cured tuna roe, garlic, bread crumbs, EVO- this is my husband’s favorite combination and Drago always does a split of the two.

A good lunch with wonderful front of the house staff

Halloween at Chinois is always fun. The staff spends hours designing their costumes and Bella decorates the room fantastically!

Some of the “crew”

The room

Bella

Hoel as the balloon boy

Tom

John

Anita – It’s not hers – it’s rubber!

BYO Champagne

Shrimp atop crabcakes

Close-up of the shrimp and crabcakes

Deep-fried Oysters with Cucumber Sauce and Salmon Pearls

BYO red wine

Tempura Ahi Tuna with Uni sauce

Peking Duck with Plum Sauce

Bao

Duck Fried Rice

A fun Halloween evening with good food.

On Wednesday, October 28, the roving reporter was in Chicago.  Business associates suggested and arranged for dinner at Les Nomades.   I knew Mary Beth Liccioni from the Merci Julia event in 1993. 

The Chicago Tribune, August 13, 2009 review headline says a lot:

“Times change; Les Nomades does not.  And that’s a good thing. Ontario Street restaurant requires jackets and our respect.”

What a pleasure to visit a restaurant where the patrons are well dressed, the noise level is muted allowing conversation, and the servers and sommelier are totally professional.

The menu is designed for DIY tasting menus. 4 courses $115 and 5 $130. One of my associates did not want dessert.  Could he have an additional main.  “Of course, sir!”   Later the same gentleman wanted an extra ravioli for the duck consommé.  He had only gotten one and he loved it.  “I’ll be right back, sir!”

That says it all.  The food is not timed out.  It is solid French with beautiful presentation.  The wine list is excellent.   It is not cheap, but it is a good value for expense account dining and special occasions.

The Room

Champagne

 Amuse – Pumpkin soup with a gougere

 Roasted Veal Sweetbreads, Spanish chorizo, smoked paprika and potato

 Pates Maison – assorted house-prepared pates served with cornichons and toasted brioche

 Duck consommé with organic root vegetables and duck confit ravioli

 Crispy farm egg, rouge vif d’etampes, crawfish, smoked bacon, Chanterelle mushrooms and Iberico ham

Red wine

Roasted Venison Loin, parsnip puree, pickled cherry, Swiss chard, pearl onion and bacon aigre-doux

Slow-Roasted Veal Tenderloin, wild mushroom ragout, pommes puree, preserved lemon and sauce Perigueux

 Rack and Loin of Lamb, Lyonnaise onions, Chanterelle mushrooms, English peas and lardons

  Fresh Apple Tart with green apple sorbet

  Artisan Cheese

 Petits fours

This is a post that is somewhat food-related. Obviously, it is not my usual type of post, but I thought Roberta deserved a post of her own.

Many years ago, after a fantastic lunch at L’Ambroisie, located at the Place des Vosges in Paris, we decided to explore the area.

Place des Vosges – gorgeous – yes

Well, we wandered into Modus Art Gallery at 23 place des vosges and we were captivated by the The Mobile Sculptures of Vincent Magni.

http://www.galerie-modus.com/magnisc.html

As this was many years ago and the exchange rate wasn’t punishing, we fell in love with Roberta, one of Vincent Magni’s mobile sculptures. We did buy her and had her shipped to our home. Last night, Los Angeles had heavy winds. Little did I know that with heavy winds, Roberta farts! I am not kidding she makes a sound that absolutely reproduces the exact sound of someone farting. It was an interesting dinner – perfect Flannery steaks, creamed corn, Ridge wine and Roberta farting.

Bryan Flannery steaks are amazing – worth every penny.

Bryan Flannery Ribeye – excellent

I have a new method of making creamed corn. I make Julia Child’s blender hollandaise and refrigerate it to mayo consistency. Then take out hollandaise and let come up to room temperature. Cut the corn kernels off the cob, including the “juice.” Microwave corn until warm and then add the hollandaise by spoonfuls. The Laguiole knife was bought at the Laguiole factory in France.

Wine with dinner

The Toyota Hybrid Farm to Table Tour concluded on Sunday October 25 starting at 9am. “Taking place at the Brentwood California Certified Farmers Market, Toyota created the Farm to Table Tour to highlight farmers markets around the country and the benefits they offer their communities, and to celebrate the food produced by each market’s farmers and vendors. Oh and to help promote their hybrid vehicles too, obviously.”

“During the event, in booths throughout the market, local chefs and farmers will be paired together for a day that highlights the Market’s offerings. The chefs will prepare special tastings showcasing their partner farm’s fresh ingredients and visitors will have the opportunity to sample the chefs’ creations while also learning more about the market vendors, their products, and how to buy and eat seasonally. The chefs will be serving up samples from 9:30 a.m. – 1:30 p.m.”

“The market is located one block west of Bundy at 741 S. Gretna Green Way. Test drive a Prius or Highlander Hybrid and take home a John Boos cutting board as a thank you gift.”

In any case we went. Didn’t test drive the Prius or Hybrid so no John Boos cuttting board. (The Steeler game started at 10 am so this was a very fast Farmer’s Market experience!)

Brentwood Farmer’s Market

Gorgeous persimmons, but very expensive. I will wait to get the persimmons from Santa Monica Farmer’s market and a very kind friend who has the sources and does the shopping for me  - see persimmon pudding recipe on the site 

Delicious corn

Nice apples

Cheese quiche from one of the chefs

Neil Frasier from Grace

The best dish was from Neil – risotto with glazed apple

Vegan Soft Taco – horrible

Great Harvest Bread Company 

More Great Harvest Bread at the Farmer’s Market

The pumpkin swirlbread is terrific

Site here:

http://www.realgoodbread.com/

We will go back to the Farmer’s Market for more of the great bread.

Football season is here and this recipe for drumettes/wings is perfect finger food. Just supply plenty of paper napkins.

 3 pounds chicken drumettes/wings

2 cups soy sauce

4 Tbsp. sugar

1 cup white wine

4 cloves garlic, mashed

1/2 cup oil

1 tsp ground ginger

Blend ingredients together. Pour over drumettes and marinate in refrigerator overnight.

Bake on rack in 350 oven for approximately 1 hour or  1 hour and 15 minutes until done, but still moist. Turn to the other side every 25 minutes. Be sure that they don’t burn.

Use aluminum throw-away pan or line roaster pan with tin foil to make clean-up easier.  

We were the first customers at Takao – literally the very first customers the day they opened. It is our favorite neighborhood sushi bar – we have OUR seats that we can reserve ahead of time, we can BYO wine (although my husband drinks beer) and we can just let Takao do his thing.

  Monkfish Liver with Caviar

 Kumamoto Oysters with Green Onion and a touch of chili sauce 

Thinly Sliced Scallops with Summer Black Truffles with Chives, Sesame seeds and a Sesame Seed Oil- Based Dressing 

 Heirloom Tomatoes, Green Zebra tomatoes, Pea Shoots, Yama Kaka Slices and Skip Jack in a ponzu dressing. The first picture is the dish as presented. The second photo shows the dish “spread apart.” 

 Spanish Mackeral Tatake and Nato with Nori – I do love nato and yes, it is an acquired taste.

Blue Crab and Young Soy Bean Tempura – Takao is a master of tempura.

Grilled Toro with Onion, Eggplant and Asparagus 

A “no limit” Chirashi that Takao made for another table.

Uni with Quail Egg and Salmon Eggs with Quail Egg

Yellowtail Belly Sushi

Salmon Skin Hand Roll