The Designer and The Chef

Craft Los Angeles

2009-06-21T14:58:00.000-07:00

:: the dishes ::
• to be listed

:: the must try dishes ::
• to be listed

[ he says ] ........ coming soon

[ she says ] ....... coming soon

Susan Feniger's STREET

2009-06-21T14:15:00.000-07:00

:: the dishes ::
• sanbitter sunburst
• cantaloupe and beet agua fresca
• turkish doughnuts
• spicy tapioca pilaf
• dark fruits platter
• singapore kaya toast
• lebanese za'atar skewers

:: the 'barely' must try dishes ::
• [his pick] dark fruit platter
• [her pick] turkish doughnuts

[ he says ] Gotta say. The concept of a restaurant serving street food around the globe was a great concept. unfortunately, I couldn't say the same about the execution. Just to give a quick rundown...since I'm not really inspired or excited to write about the experience but rather to forget it.

• sanbitter sunburst = refreshing and tart, a nice start.

• cantaloupe and beet agua fresca = I loved the mix of the cantaloupe and the beet puree. It was different and the flavor complemented each other quite well.

• turkish doughnuts = A good start. A nice balance of sweet and savory.

• spicy tapioca pilaf = A totally conv0luted mess.

• dark fruits platter = Apples, figs, dates with a mint honey sauce...simple, and no way to screw it up.

• singapore kaya toast = IMO the biggest dissapointment. Toast was not even toasted...the bread was stale, crumby, the kind of bread you leave on top of the fridge only to be forgotten. Save some money. Go get a nice loaf of bread, buy some Kaya spread at 99 Ranch, cook some eggs and drizzle some dark soy...because thats what basically it is...

• lebanese za'atar skewers = They weren't too bad...but for the price, I would rather go to a mom & pop's lebanese take out restaurant instead.

[ she says ] Turkish doughnuts were tasty enough with a nice balance between salty and sweet. Dark fruit platter was nicely paired with mint honey but something we could have done at home. Tapioca pilaf is an absolute joke — is this dish for real? Kaya toast (which would have been the dish to love...) was served with stale bread. If you're gonna use stale bread, at least toast it so it's edible... I don't believe it was made correctly because I recently saw another picture of it with the bread toasted. Lebanese skewers not worth the $16 price tag.

I agree with S. IRENE VIRBILA from LA Times... What's worse is we went in April. You'd think that after two months, the menu or quality would improve... guess not.

"...But all in one meal? I'm not convinced it works. At Street, the effect of each dish is blunted by its juxtaposition with other flavors and other cuisines. After a motley meal here, I end up feeling as if I have jet lag.

The dishes that don't work seem to stick out even more than they would in a more traditional meal. Main courses especially aren't riveting.

...Plated in a restaurant it seems to lose its immediacy and impact."

To read full LA TIMES review, Click here for STREET!

The One & Only Aomori Apple

2009-06-21T13:17:00.000-07:00

:: the fruit ::
• aomori apple

[ she says ] After witnessing the customer in front of us buy $150 worth of aomori apples, needless to say... the damn apple caught my interest. But for $4-5 per apple, is it really that worth it? I asked mr.bunnie is there is a cultural significance to the apple such as gifts for a one-year old's bday, for luck, or someone's pregnant...etc. He didn't think so but said that it's a popular apple in Japan — supposedly creme de la creme of the apples.

But what would possess ANYONE to buy $150 worth of apples? I left the store feeling unsatisfied — my curiousity eating at me. What is so different about it? The flavor? Texture? Fragrance? Crispness? How it's cultivated? hmmm...

So, about a week later, we went to Mitsuwa again, I bought one — $4.55. I'm not too big of a fan for fuji apples so paying that price for something I might not like was hard. Even so, I feft the store excited and eager to experience culinary "fruit" ectasy. It's going to be like tasting a bite of heaven right? Or at least be goosebump raising no? How about good enough to release a tiny squeal of delight?

The result? An extremely sweet and fragrant apple with a slight softer texture. Loved the flavor but not the texture — slight mealy. Beautiful on the inside and out in appearance but was it worth? Not really... unless by chance I picked a bad apple. But for $4.55, there shouldn't have been ANY bad apples...

Have you had one?

Senor Big Ed's in Cypress, CA

2009-03-20T00:28:00.000-07:00

:: the dishes ::
• sampler plate that includes: pastelillos de carne, pastelillos de queso, tostones, relleno de papa, etc.
• mofongo with arroz con gandules
• carne guisada

:: the must try dishes ::
• [his pick] mofongo
• [her pick] mofongo

Jean-Philippe Chocolates and Pastries - Bellagio

2009-03-20T00:22:00.000-07:00

To cheer myself up from my moment of losing some money at Luxor, I dragged mr. bunnie to Jean-Philippe's chocolate store in Bellagio to buy some treats. Since the last time I saw the flowing waterfalls of rich dark, milk, and white chocolate... i was in love. It smelled so heavenly in that store. My original thought was to get a crepe to share with mr bunnie – particularly savory crepe.... YUM! By the time I went around the little circular dessert bar, I had already picked up four desserts (hence the picture), then a extremely dense but moist looking fruitcake for my mom, a smoked salmon sandwich and a package of 4 macaroons. Not sure how it happened, but my bill was over $85. $85 in less than 3 mins? This was just as bad as those slot machines or roulette tables. What the hell???? Didn't realize that the package of 4 macaroons cost me like over $12 and so did the salmon sandwich. Granted a smoked salmon sandwich can cost that and then some. But if you saw the size of that sandwich and then saw the price, you'd would wonder if the smoked salmon was encrusted with invisible 24k gold flakes — think tea sandwich size. Anyhoo, did it bring us some happiness? Yes. Was it memorable? Not so much. Next time, I'll be spending my $85 somewhere else... somewhere like Frederic Robert's chocolate place at the Wynn before it closed. That my friend, was worth every penny.

Bouchon, Las Vegas – 2/2009

2009-03-20T00:11:00.000-07:00

:: the dishes ::
• chocolate raspberry danish - NEW*
• pain au chocolat
• cheese danish
• strawberry almond croissant
• quiche du jour (lorraine) - NEW*
• sourdough waffles with bananas and tahitian vanilla syrup

Surprised to find our usual beloved quiche florentine was not offered that day but replaced by it's equally delicious sister, quiche lorraine, we were, least to say, a little hesitant.

Yet, after our fist bite, all hesitation washed away. Just as flaky and buttery, ms. lorraine, swirled with perfectly salted and cured bacon pieces along with sweet tidbits of pungent onion, melted equally our mouths.

So not to worry, if you go and find your favorite quiche du jour unavailable, don't fret my pet — which ever sister quiche will be just as delicious!

Crispy Pork Belly w/ Amasu Ponzu

2009-03-19T10:02:00.000-07:00

oh my darling... oh my darling... oh my darling pork belly!

this dish was phenomenal! mr.bunnie has made Nobu's version of this dish before with crab and i liked it alot. But his spin on this dish made it even better. i don't think he has ever heard so much squealing from me on how wonderful this dish is and how tasty it was and how the sauce balances out the fattiness of the pork, the slight kick of spicy from the serranos, etc.... you get my drift.

with my current layoff at my extremely-loved bridal mag, i have spent the past few days racking my brain on how to maintain and fulfill our love for good food without breaking and sustaining the bank. Even more so, how will we survive until our wedding? or more so, how to pay for it.

Anyways, back on a happier note – this dish was spurred up by the want of pork belly (lechon) from our favorite filipino restaurant in cerritos. So by conserving gas, money, and time – we went to 99 ranch and got this slab of pork belly for $7 which was easily two meals for two. Out came one of the best dishes mr.bunnie had EVER made. I did help! Don't think all i did was eat — i washed and pick off ALL the cilantro leaves. :) Trust me, I'm not always this spoiled. Heh.

mr.bunnie and i have always had this discussion – beef vs pork, what is better? i've always been a beef fan and him, pork. but i can say with ease that this specific dish has turned me into a pork lover. Convert? Not necessarily but very close. The layers of alternating fat and pork with a deep cripsy outer skin just cries to be eaten. And with each bite of crispy fat topped with a mixture of paper-thin sliced red onions, serrano chilies, and cilantro (that i washed and picked off) was heaven. I can't even begin to talk about the sauce — may you be lucky to be one of our friends that get to try it!

This dish will definitely be on the menu at our future restaurant. Keep an eye out for it! It will keep you coming back for more.

Mario Batali's CARNEVINO - Palazzo, Las Vegas

2009-03-19T00:40:00.001-07:00

:: the dishes ::
• fresh churned butter & house-made lardo
• insalata romana
• fresh black truffle pasta
• potato with swiss chard gratin
• mashed potato with egg???
• aged bone in ribeye for two with a bearnaise and zabagilone sauces
• carrot torta
• sorbetto trio

:: the must try dishes ::
• [his pick] lardo & black truffle pasta
• [her pick] aged ribeye with bearnaise

[ he says ] Mario Batali's new steak joint at the Palazzo. The restaurant was relativey new and I haven't heard or read many reviews so I wanted to give it a go.

Man, loved how they start you off with a nice toasty foccacia with softened butter and the wonderful, glistening, lardo (basically, cured fatback from the pig, which takes several months to cure)...I honestly was happy with just the lardo. I imagined infinite possibilites with the yummy, white, fatty goodness. Lardo on pizza, on english muffins, with chips, cereal...you get the idea.

Next came the insalata, which was okay. Mrs. Bunnie thought it was salty but I thought the anchovies went pretty well with the salad.

The special of the evening was pasta with table shaved black truffles. This dish was definitely on the heavy side...but man, the pasta was cooked perfect...al dente al dente al dente...had a nice mouth feel. The dish was simply pasta, butter, and black truffle shavings...simple and delicious.

Next was the rib-eye for two which was carved table side. Now, table side service is great...but honestly, I would go for a nice sizzling piece of meat rather than a presentation which made the meat warm. The rib-eye had an excellent crispy char on the outside and the inside was a nice velvety cool pink. I was too full off of lardo and pasta to fully enjoy this steak.

The dessert was next...I really couldn't decide what to order...so I ordered a simple carrot cake...I liked Mrs. Bunnie's sorbettos better...it was refreshing and it was a better choice after a heavy meal.

Overall, Carne Vino satisfied my taste buds and I would definitely come here again. But for now, Mastros still is my favorite steak joint.

[ she says ] It says a lot when you feel full-on guilt for not being able to finish the rest of your ribeye. Granted the fresh black truffle pasta was slightly on the heavy side but hardly lacked on the flavor of freshly shaved truffles right onto your hot plate of butter drenched pasta. I wasn't too fond of the side dishes. Not saying that they weren't good... just nothing special. The sauces were perfectly complementary with our ribeye – but I liked the bearnaise just a tad bit more.

The insalata was on the salty side for me so after a few bites, mr. bunnie was the one to finish it off. Another highlight of Carnevino was their house-made lardons – pure pork fat. I was a little turned off by it just knowing what it was. If you think about it, it's pretty much like smearing lard onto rosemary scented focaccia bread. Ehhh...not that into it. I ended up trying it and, well, it was okay. Very rich and very good – just not one of my favs. Mr Bunnie, on the other hand, would probably smear it on everything he ate or possibly even smear it on himself if he could. I shudder at that thought. "Honey... what's that smell?"

The tableside carved ribeye for two was fantastic. Rich and velvety, slightly charred and yet still full of flavor and tender, practically melts in your mouth – Mario Batali's crew sure knows how to make a steak girl happy. A definite good contender for my love of Mastro's bone-in ribeye. Can't say I like one better than the other – they're just different. When meat, like Carnevino, is carved tableside, it rests too much to where it creates even a bigger dip in tempature vs. at Mastro's, which comes on a extremely hot sizzling plate. Hmm... just different. I wouldn't change a thing on either.

Next but not least were the desserts. Since I was so full from the meal, I opted to try their sorbettos – green apple, grapefruit, and cara cara orange. Refreshing and so true to the flavor (except for the apple...I'm not sure what it tasted like.) The grapefruit and cara cara orange sorbetto's were like biting into the actual fresh fruit. It was the perfect finish to a great meal. So, if you find yourself in Vegas and wanting to spend some good money on a great meal, Carnevino gets our thumbs up! But don't say we didn't warn you... not finishing your ribeye will bring tears to your eyes. Happy eating!

A Tasty Flashback - China 2006

2009-03-18T23:25:00.000-07:00

:: the dishes ::
• sesame balls with red bean paste
• braised pork belly with roasted chestnuts
• sesame crusted pork and chive pan fried dumplings
• green onion pancake (size of a pillowcase)
• portuguese egg tarts
• nepalese dishes

:: the must try dishes ::
• [his pick] nepalese food from Nepali Kitchen
• [her pick] sesame balls with red bean paste at Da Hua Hotel

[ he says ] mmm the balls! I thought I would never say this...but I fully enjoyed stuffing my mouth with juicy succulent balls. The outside was paper thin and crispy the inside was warm azuki beans...besides the balls my fav had to be the Nepali Kitchen. Literally a hole in a wall and by luck we found the place. Once inside, you find yourself transported to a different place. The restaurant was small but intimate and adorned with Nepalese art and furniture. We weren't too sure what to order so we ordered a bit of everything. The most memorable was the lentil soup and the mutton. The soup alone can convert me to a vegetarian...no seriously, it was the freaking good. The juicy, tender pieces of mutton definitely was something I always yearned for (Mrs. Bunnie who hates gamey meats, including lamb, was able to eat and enjoy this dish...so that alone says alot)...forget Shanghainese food I can eat this everyday!

[ she says ] Good cheap food all around in Shanghai but I'm only going to focus on one. I've had many variations of sesame balls growing up in a chinese household that went to dim sum places every weekend. Yet it was only until I was Shanghai a few years ago had I truly experienced how great a sesame ball can be. The skin or outer fried mochi-like layer was practically PAPER THIN. Couldn't wrap my head around how they were made but they absolutely delicious. Generally, most sesame balls are quite chewy and ususally after a few more chews, the stickier they get – leading you to then wash it down with some hot green tea.

These, however, were different. Every bite burst with the perfect amount of aromatic bean paste surrounded by delicately laced sesame seeds in this crispy paper thing shell. Ahh... I could have eaten the whole plate. Really. The WHOLE plate. But unlucky for me, we were with a tour group so the being "lady" that I am, everyone got their own fair share of sesame ball heaven.

Meyer Lemon Blueberry Crumble

2009-03-17T21:06:00.000-07:00

I've been a busy baking for my little side hobby. I didn't anticipate how much work it would be but it's turning out better than ever. Once I finish all the elements of that website, I will link it on here too.

Anyway, besides baking for that, I wanted to bake something comforting, something warm.... especially something gooey! My dear friend Pilar had just brought me some HUGE meyer lemons from her parent's place and it's no joke when I say these lemons are the size of grapefruits. Since I just bought a pint of blueberries, I had a momet of inspiration and decided to make a Meyer Lemon Blueberry Crumble. Recipe to come!

2009 Splurges for "Her"

2009-01-23T00:52:00.000-08:00

So I broke down and bought them. Thought about returning them at first but couldn't seem to part with them. Didn't know that cookbooks could even cause that kind of heartache. Sheesh! I plan on at least trying out a few recipes so check back for some updates!

:: 2009 cookbooks
(at least as of January) ::

* TARTS: SWEET & SAVORY – Maxine Clark
* POTPIES – Elinor Klivans
(Just a note: I LOVE ELINOR KLIVANS! My friend Pilar gave me her Fearless Baking Book a few years ago and I can really say she is the source of inspiration behind all my baking.
* CHOCOLATE – Maxine Clark
* COOK'S BIBLE

Chicken with Forty Cloves of Garlic

2008-11-09T01:54:00.000-08:00

Ina Garten is one of my favs to watch on the food network. I saw this episode a long time ago and have always wanted to try it. When Mr. Bunnie and I tried it, we both agreed that it felt like something was missing. It was tasty but just needed something else. Others that tried it said it was good. *shrug* Oh well...

:: ingredients ::

* 3 whole heads garlic, about 40 cloves
* 2 (3 1/2-pound) chickens, cut into eighths
* Kosher salt
* Freshly ground black pepper
* 1 tablespoon unsalted butter
* 2 tablespoons good olive oil
* 3 tablespoons Cognac, divided
* 1 1/2 cups dry white wine
* 1 tablespoon fresh thyme leaves
* 2 tablespoons all-purpose flour
* 2 tablespoons heavy cream

:: preparation ::

Preheat oven to 350°.

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Roasted Bone Marrow

2008-11-09T01:33:00.000-08:00

Found these babies at my local Ralphs. Thought I'd try a recipe for roasting bone marrow. :) Tasty but a little oily – will have to make it like a marrow flan next time.

:: ingredients ::

Adapted from Fergus Henderson

Time: 20 minutes

• 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
• 1 cup roughly chopped fresh parsley
• 2 shallots, thinly sliced
• 2 teaspoons capers
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• Coarse sea salt to taste
• At least 4 1/2-inch-thick slices of crusty bread, toasted.

:: preparation ::

Preheat oven to 350°.

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad..

Breakfast Breakfast Breakfast!

2008-11-09T01:28:00.000-08:00

:: the dishes ::
• the rambo (her pick)
• the country breafkast (his pick)

:: the verdict ::
• lots of food for a great price... (he says)
• sweet and salty! just perfect... (she says)

late night pizza craving a la carte

2008-08-22T08:40:00.001-07:00

:: the pizzas ::
• the hawaiian (her pick)
• the works (his pick)

:: the verdict ::
• too saucy & wasn't hot enough (he says)
• too saucy & not enough pineapples (she says)

[ he says ] one of my favorite pizzas growing up (straw hat comes close too)...i know there's tons of other great pizzerias nowadays but for me, chicago style deep dish is the way to go. anyone else know where i can get a good deep dish pizza in LA?

[ she says ] i don't know what's wrong with me. hawaiian pizza has never been a must have or a favorite for me but some reason... i can't stop getting it nowadays. i've always been a fan of "everything on it" kinda girl but every time when we order pizza now, my request is "hawaiian please". however, my style has always been chicago style , deep dish, pan — whatever you wanna call it, just give me the really thick stuff.

Dragon Mark, San Gabriel

2008-08-22T08:38:00.001-07:00

:: the dishes ::
• green onion pancake
• pan fried pork dumplings
• green onion stir-fried lamb
• shanghainese short ribs
• beef tendon noodle soup
• shanghainese rice cake

:: the must haves ::
• green onion pancake
• beef tendon noodle soup
• shanghainese rice cake
• shanghainese short ribs

[ he says ] uhmm... will comment after my addiction to fallout 3

[ she says ] i love places like this since their nostalgic to me. growning up with grandparents living in the same house never allowed space to experimental "american" foods in my house and only chinese food was served. rice cakes have always been a favorite of mine especially when they are't made with tiny dried shrimps *gag*. beef noodle soups have always been a part of my childhood since my dad was a very very big fan of noodles and of beef noodle soup. oh, he also makes a mean green onion pancake and some really good dumplings. *yea dad*

do you see the lamb on the left? never been a fan until two years ago. eating lamb has always been a weird thing for me. since i was born in the year of the sheep, in my mind, it would be like eating myself. uhhh... no thanks. my no lamb eating days were broken two years ago when mr.bunnie and i were in shanghai for vacation and had lunch in this tucked away nepalese restaurant. after that, eating lamb hasn't been much a problem but i'm still not that big of a fan but i'll eat it. the ribs were tasty but a little overcooked and dry for my taste an way too many sesame seeds. good lord! still, with a tummy happily filled with all the other goodies.. mmm... rice cakes and beef noodle soup, this is definitely a place to have yummy and pretty cheap food. remember... they're cash only! enjoy!

Roy's – Newport Beach

2008-08-22T08:31:00.000-07:00

:: the dishes ::
• Hokkaido Scallop Roll - Seared Scallop Sashimi wrapped with Panko Crisped Unagi, Snow Crab & Avocado
• Da Crunch - Shrimp Tempura, Snow Crab, Avocado, Toasted Macadamia Nuts, Malaysian Curry Aioli
• Sunrise at Haleakala - Tuna, Hamachi, Salmon, Avocado & Asparagus Tempura Roll, Togarashi Butter
• Confit of Asian Spiced Smoked Muscovy Duck Leg Appetizer - Sweet Soy Braised, Mission Fig, Acai Mignonette
• Japanese Pear, Baby Arugula & Chèvre - Salad With Candied Macadamia Nuts & Passion Fruit Vinaigrette
• Tender Braised Hawaii Kai Beef Short Ribs -
Served with a Natural Braising Sauce
• Roy’s Classic Roasted Macadamia Nut Crusted Mahi Mahi - Lobster Butter Sauce
• Roy’s Melting Hot Chocolate Soufflé Flourless Chocolate Cake - Molten Hot Center served à la Mode

:: the must haves ::
• molten lava chocolate cake (her pick)
• molten lava chocolate cake (his pick)

[ he says ] me and mrs. bunnie's first real fine dining meal back in the days. i still consider the roy's at newport beach the best in southern california. in my opinion, they have the best prixe fix menu for the buck. i still remember the first time we went. the atmosphere felt refined, the feeling of excitement and nervousness when i opened the door. everything was perfect. from the sweet, soft butter served with the warm bread, to the palate teasing ahi poketini, the sushi, and oh man, who can ever forget about the flourless molten lava cake that made roy's famous...but over the years me and mrs. bunnies appetite has changed. we ate better, we didn't mind paying more for better food, and we hungered more and more (ultimately leading, but not ending, at joel freakin' robuchons)...now, roys doesn't have the same magic as before...now, it's just a better than average restaurant with a good deal...*sigh* would i ever go back? *shrug* at least the dessert is good right?

[ she says ] roy's.... mmmm.... at least that is what used to come to mind. comparing my first experience and my last experience seem to be complete total opposites. engraved in my mind were the fresh buttery rolls served with sweet salted cream butter, the pungent wasabi aioli tobiko laced yellow fin poketini, and ever so rich lobster essence butter on their mac nut crusted fish. i say "fish" because of the few times i've been there, it has never been consistent — mahi mahi, red snapper, or "white fish" as the location in downtown la listed on their menu. my favorite would be when they create the dish with red snapper, so much flakier and sweeter.... oh so delicious.

the past two times we've gone to roy's, they have taken one of our favorite sushi rolls off the menu and it makes me sad just thinking about it. the roll was expensive but it was pure heaven in every bite and every chew. the new roll that we tried this time was the sunrise – good but not the same as the original roll. the fish was mahi mahi this time so mr. bunnie ended up getting it (its also not on their summer prie fix... BOOOOOOOOOOO...). needless to say none of the dishes were great enough to even list as a must have with the exception of the molten lava cake. but if that is the only thing that is worth going down there for, i'd rather just make it myself — it'll save me a whole lot of money, calories, and time.

woo hoo.... here we come...

2008-07-26T22:19:00.000-07:00

we're going to mastro's tomorrow for mr.bunnie's brother's bday... can't wait!
here is a picture from the last time we went with mr.bunnie's friends, J & J.

last sunday lunch

2008-07-26T22:07:00.000-07:00

:: the restaurant ::
lucille's, torrance

saw this in the kitchen of lucille's...

someone tell us what does that sign means? do they spit in our food? pick up dropped food? eat parts of our dishes? pick their nose? scratch their asses? what?!

*eck*

Bistro 561 - a few months back...

2008-07-26T21:46:00.000-07:00

Bistro 561 always has something new and creative – not to mention delicious! If you've never been, you must... :) Chef Zboray is the big cheese in the kitchen during dinner service along with super friendly FOH/DR manager, Robert.

These pictures were from their menu a few months ago. Mr. Bunnie will have to add the names later. However, the one dish that has been embedded in my mind is the cream of celeriac soup with vandouvan curry oil and micro cilantro. Absolute heaven!

Stay tuned to our recent visit to 561 again...
www.561restaurant.com

the Great Chef Z

2008-07-15T22:35:00.001-07:00

Just thought I'd share this is a picture from Mr.Bunnie's graduation from Cordon Bleu with one of his great mentors, Chef Zboray.

Chef Z is the executive at Bistro 561 in Pasadena. I will post a few pictures from our last dinner there a few months back.

this tastes good enough to mass produce? really??? are you serious?

2008-07-15T21:08:00.000-07:00

:: the flavors ::
• Naga Bar - milk chocolate bar with sweet Indian curry powder and coconut flakes
• Calindia Bar - venezuelan dark chocolate with indian green cardamom, california walnuts, and dried plums
• Black Pearl Bar - dark chocolate with wasabi, ginger and black sesame seeds

:: the bill ::
$7 x 3 = $21 plus tax

[ he says ] ...

[ she says ] I love chocolate but I can't do these. I don't like them. When Mr.Bunnie wanted to get some flavor inspirations, we picked these up to try them out. I've had Vosges truffles before and weren't really impressed. But you never know right? Well....I should have trusted my gut instinct. If you don't like something the first time, the second time might not be much better. There is just something about these that I don't like. It's not because they have exotic ingredients but rather the combinations just don't taste good. Period.

Mr. Bunnie compared the Naga bar to sucking on a japanese House Brand Vermont Curry block. If that's the case, go with curry block, it's much much cheaper. As for me, let's just say if I was seriously pmsing and these were the only three chocolate flavors that existed in the whole wide world — I'd have to give up chocolate. Sorry...

If you're gonna spend some good money for some chocolates for your gfs (or bfs)... try Boule's. Mr.Bunnie gave me a gift set from Boule for Vday. Each and every chocolate was unique, perfectly balanced, and just simply left you craving for more. Well, except with you share a whole box in one sitting with your "sigfig" — by the end of the box, it begins to be a little painful. I assure you that every morsel was still thoroughly enjoyed. Why all in one sitting? Dunno...just couldn't control ourselves. Every bite was better than the one before.

Joel Robuchon at The Mansion, MGM Grand, LV

2008-07-12T14:25:00.000-07:00

Check back a little later for all the details...

The CUT at The Palazzo (Mr. Bunnie's Bday)

2008-07-12T12:17:00.000-07:00

:: the dishes ::
• cheese gourges (amuse bouche)
• weiser farm's cavallon melon, prosciutto di parma, fresh burrata cheese, tuscan olive oil
• bone marrow flan, mushroom marmalade, parsley salad
• creamed spinach with fried organic egg
• oregon morel mushrooms, "la quercia guanciale"
• bone in ribeye
• bone in filet
• apricot tatin, persian mulberries, almond milk gelato

:: the must try dishes ::
• [his pick] weiser farm's cavallon melon, prosciutto di parma, fresh burrata cheese, tuscan olive oil
• [her pick] bone marrow flan, mushroom marmalade, parsley salad

[ he says ] I know the cut is known for their selection of wagyu meats...but I wanted to compare the bone-in ribeye with my current fav steak place, Mastro's. As you can see the steak clearly looks like a charcoal on a stick...I asked for medium rare but ended up being more medium instead. The steak was very chewy and not juicy and fatty at all...what a disappointment ;( at least the apps were good.

[ she says ] There is something to be said about a restaurant when your favorite dish is only a starter. It's like watching a movie with a great beginning but only to fall short at then ending leaving the viewer unsatisfied and wondering what happened?

When a starter is so great, it sets the pace for the rest of the meal — thinking that everything after can ONLY get better. WRONG. My filet was kinda tough, dry and lacked flavor. Totally not like the bone-in filet at Mastro's. At Mastros, it's so tender and velvety and melts right in your mouth.Mmmm... mastro's....

The creamed spinach was nothing spectacular and I didn't appreciate the egg on top. Don't get me wrong. It was edible just not exciting. Neither was the morels... this was WAYYYYYYYY salty. What could have saved the meal ended up with more disappointment. Dessert was okay. Seemed like a cheap rough version of a delicate mille-feuille (even though they call it a tatin), served with gelato and berries. Booooo..... I give the whole experience maybe 5 of 6 out of 10.

Has anyone else gone and had a better meal?

Hot Marinated Artichoke Dip

2008-07-10T20:49:00.000-07:00

For those who tried it, liked it, and wanted the recipe. This is my (lighter) version of my dear friend Lori's recipe. Any of the fat-reduced items can be replaced with the full fat if preferred. :)

:: ingredients ::

1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/8 cup reduced-fat mayonnaise
1/8 cup of reduced-fat sour cream
1 tablespoon minced garlic (or more if you would like)
1/4 cup of pickled jalapenos - chopped slightly (or more if you would like)
1/8 cup of the jalapeno juice from the jar (or more if you would like)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) jar of marinated artichokes - chopped slightly
1/4 cup grated fresh Parmesan cheese (or more if you would like)
Cooking spray

:: preparation ::

Preheat oven to 350°.

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle the top with the grated parmesan cheese. Bake at 350° for 30 minutes or until artichoke mixture is hot and the top begins to brown. Serve warm with good crusty bread or crudités.

Thomas Keller's Bouchon at The Venetian, LV

2008-07-09T12:28:00.000-07:00

:: the dishes ::
• beignets du jour - good
• quiche du jour (spinach) - *phenomenal*
• croque madame - great
• country bacon - great

:: the must try dish ::
• quiche du jour

[ he says ] Thomas Keller, aka Mr. French Laundry and Per se, is synonymous with haute cuisine but ironically Bouchon, a style of restaurant in Lyon, France does not emphasize on haute cuisine but rather on the atmosphere and the personal connection with the chef. For me, quiche is very nostalgic as onigiri (rice balls). As a kid, my mother who does not speak a word of english strangely picked up different recipes to satisfy me and my siblings non-traditional japanese palate ranging from lasagne to enchilidas. Out of these dishes, my favorite was the quiche. a savory pie filled with cream, eggs, bacon, and spinach. I have made this dish many times for my gf, aka mrs. bunnie/the designer. Yet, with her constant praise of how wonderful my quiche is and probably the best in the universe, we went into Bouchon with a showdown in mind.

The verdict? I slowly raise my white flag. The crust was buttery and flaky, the savory inner custard was soft yet jiggly and solid enough to hold the goodness of the cream and spinach. I had many quiches in my lifetime and this one definitely brought me back memories of eating it for the first time again.

[ she says ] Besides knowing Thomas Keller for his infamous "The French Laundry" restaurant and his partial inspiration for one of my favorite Disney movies, Ratatouille, there is not much else that I know about him.

In saying that, knowing that we were going to Bouchon for brunch, I was still very excited. I can honestly say that breakfast is pretty much my favorite meal of the day. I chose the croque madame for my love of sunny side eggs and buttery brioche. I learned from Mr.Bunnie's culinary school days that a well-cooked egg possesses no color of evident cooking when fried, poached, over easy, scrambled...you name it. And after many dozens of eggs tried in mastering this process, I, too have learned to appreciate egg cookery in a whole different light. Just look at the perfectly cooked sunny side up egg drizzled with mornay sauce drowning my beloved layers of brioche toast and sweet salty ham. Delicious!

As much as I loved my dish, I loved his dish more. Mr. Bunnie has made quiche for me many times before and I've always told him it was the best that I have ever tasted. EVER. However, once the soft moan of satisfaction escaped out of me, slight appearance of goosebumps on my arms, and the faint closure of my eyes, I have to admit — I have a new love. The hint of sweetness from the pillowy custard grounded by the layer of perfectly baked buttery crust was pure heaven. Tender creamed leaves of spinach set stage for a perfect balance with the custard that just melted in your mouth. At that moment, he knew as well as I that as much as I love his quiche, I will probably never utter the same adoring praise ever again.

finally...

2008-07-09T11:50:00.000-07:00

After a lot of hmm-ing and a lot of maybes, we've finally decided to start our own food blog.

I have never been much of a blogger. Countless blogs started but only to fail after one to two posts — not to mention my unsuccessful earlier years as a little girl trying to record her life in a diary. What can I say? I get bored easliy. He, on the other hand, hopefully will keep this blog in check. With his background in culinary and shortly-trained patience from judo (he stopped after breaking a fellow student's ribs), he has assured me that this will last much longer than one to two posts.

And it wasn't till our recent trip to Vegas SOLELY for food with our pocketbooks screaming in pain, have we both more than ever decided the time was right to start this food photoblog to share the "his" and "her" loves, hates, raves & gripes of the gastronomy world.

And now... onto our first post.