Archive for October, 2014

Plan Check Kitchen + Bar Downtown LA

Our favorite burger place, Plan Check Kitchen + Bar has opened a third location in Downtown Los Angeles!!!

http://plancheck.com/
Happy Hour 3-6pm

Our menu included the following menu items. Some of the dishes are new to only this location. My favorite was the meat & potatoes! I could have easily had had a couple of rounds of that.

OYSTER ON THE HALF
yuzukosho cocktail sauce

SPICY TUNA SALAD
sriracha vinaigrette, avocado, puffed rice, black radish, yellow frisee, nori, garlic flowers

FRIES
beef tallow, smoked salt, fresh ketchup

K-BBQ BURGER
grilled porky belly, kimcheese, sprouting onion, gochujang bbq sauce, sesame salt, fried onions

MEAT & POTATOES (MY FAVORITE!!!!)
beef short rib pot roast, cheesy tots, carmelized tomato, cauliflower puree, flaked wasabi

CRULLER DONUTS
cooked to order, cream, fruit

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Slicetruck Pizza

Pizza time! Coming from Chicago I have high expectations when it comes to pizza. I finally found a pizza joint that is worth going back to again and again. I come to find out the owner/chef is from Chicago…..of course he is!!! Chris makes pizza the way it should be done! It’s the best pizza in town!

Our favorite pizza to order is 16 inch topped with hot cherry peppers, green peppers and San Marzano tomatoes.

Slicetruck is also known for their grandma pizza and you can get pizza by the slice.

What are you waiting for??? Go get ya some now!

http://www.slicetruck.com
2012 Sawtelle Blvd.
Los Angeles, CA 90025
(310) 444-9550

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Robata Bar in Santa Monica

Dinner at Robata Bar in Santa Monica, one of the Innovative Dining Group restaurants.

I am a big fan of their restaurants and I finally made it to Robata Rar. It does not disappoint. I found a new spot to introduce my friends to!!!

http://www.innovativedining.com/restaurants/robata-bar
Happy Hour 5p-7pm
They also have a gluten free menu.
You can also order from the menu at Sushi Roku next door.

Must try…

Robata Fusion Cocktail

Robata Grilled Avocado, Shrimp and Miso Glaze

Kobe Pepper- American Wagyu, Black Pepper Sauce

Suzuki- Chilean Seabass

Gindara- Black Cod with Sweet Miso

Ebi- Shrimp with Tarragon Miso

Tontoro- Pork Cheek

Kurobuta Kakuni- 8 Hrs Braised Pork

Tsukune- Chicken Meatballs with Teriyaki Sauce

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Del Frisco’s Grille Santa Monica

Dinner at Del Frisco’s Grille Santa Monica
http://www.delfriscosgrille.com

My favorites:

New Zealand Sauvignon Blanc & the Malbec

Cocktails: VIP, Apartment 5C

Cheesesteak Eggrolls -Sweet & Spicy Chili Sauce, Honey Mustard

Ahi Tacos – Tuna Tartare, Avocado, Spicy Citrus Mayo

Kale & Brussel Sprouts (Add Chicken) Roasted Marcona Almonds, Dried Cranberries, Orange Segments, Shaved Manchego, Creole Mustard Vinaigrette

Filet Mignon 8oz

Nutella Bread Pudding – Coffee Ice Cream, Caramel Sauce

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ACABAR Restaurant / Lounge / Bar

Dinner at Acabar Restaurant/Lounge/Bar

Chef Kevin Luzande outdid himself! This was a night to remember and I have already been back for more.

If you’re in LA or are visiting this is definitely a place you want to stop in for the Triple D….dinner, drinks and dancing!!!

Discovered my new favorite wine, Sauvignon Blanc, Menetou-Salon, Domaine Gilbert, Loire 2011.

The Tasting Menu included:

OYSTERS SHIGOKU served with an assortment of mignonette + sauces

UNI with cucumbers and kanpachi

DUCK DUO SALADE / cured duck breast / crispy duck rillette / charred chicory / orange marmalade / verjus

CRISPY SHRIMP TOAST / rock shrimp / s.s.u quail egg / thai basil / fish sauce

CHARRED OCTOPUS / longaniza sausage / white beans / piquillo peppers / valencia oranges

CRISPY PORK BELLY CUBES / caramelized apples / white grits / braised kale / dirty sauce

SKEWERED SPICY PRAWNS / harissa / dates / labneh yogurt / pistachio

FRIED BUNS / braised lamb / sriracha aioli / pear chutney / cotija cheese

NEW ZEALAND SNAPPER / vermouth poached / truffled potato + leeks / purple chips

WHOLE CRISPY SEA BASS / choy sum / tendrils / peanuts / sichuan peppercorn sauce

DESSERT:

STRAWBERRIES ‘N’ MILK
macerated strawberry / crunchy milk / chamomile granita / strawberry gusher

BANANA CREAM PIE
banana custard / spiced plantain / wafer / sponge cake

And to end this perfect evening we danced the night away in the lounge! When we went back to Acabar the second time around we got to see Gypsy All Stars perform!

http://acabar-la.com/

Eddie Delena is the General Manager

Happy Hour is Tues. – Fri. 6-8pm
#ShareHappy

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First Annual ment’or young Chef Competiton Series Comes to LA

On October 30, guests are invited to enjoy Champagne, canapés, caviar, and more from Chef Thomas Keller’s acclaimed Bouchon Beverly Hills and watch competitors cook for a chance to win the stagiaire of a lifetime

 download

Bouchon Beverly Hills (credit: Bouchon Beverly Hills)

 

WHAT:   On Thursday, October 30, 2014 four young chefs will compete in a rigorous cooking competition to earn stagiaires at some of the nation’s most well-respected restaurants. Designed to recognize outstanding young professionals in America, the ment’or Young Chef Competition series is spearheaded by Board of Directors Jérôme Bocuse, Daniel Boulud, and Thomas Keller.

In addition to tastefully prepared food from Bouchon Beverly Hills and fine wines from Galerie and Mt. Brave in Napa Valley, and WindRacer and Maggy Hawk in Sonoma County and Anderson Valley, guests receive a rare, behind-the-scenes look at the Bouchon kitchen, where competitors are hard at work preparing their dishes for an esteemed panel of judges including Chefs William Bradley (Addison), Josiah Citrin (Melisse), Timothy Hollingsworth (Broad), Roland Passot (La Folie), and Richard Rosendale. Chef Keller hosts the event.

VIP ticket holders begin their evening at 6 p.m. with an exclusive one-hour canapé and Champagne reception at Bar Bouchon. All ticket holders are welcomed into the event at 7 p.m. with hors d’oeuvres and wine. Judges will lead groups on kitchen tours throughout the evening giving them an up-close look at the competitors in action. The evening will culminate with a live awards ceremony. 100% of the proceeds from the ticket price will benefit ment’or, and guests may purchase tickets online.

 Menu items include:

Snake River Farms’ Steak Tartare with Potato Milles Feuilles

California Sterling White Sturgeon Caviar

Sea Urchin with Cucumber and Lemon Oil

Santa Barbara Spot Prawns

Applewood Smoked Petit Jambons with Maple Glaze

 And more

 The Los Angeles competition is the second in the series of four Young Chef Competitions taking place across the country. The first competition will be held at Emeril’s in New Orleans on October 19, the third at Johnson & Wales in Miami on November 8, and the fourth at the International Culinary Center in New York City on November 15. The first and second place winners of each city will receive a $15,000 and $10,000 award in the form of three and two month stagiaires.

 

WHO:    Competitors:

Michael Dengelegi, Vallejo, CA

Sous Chef, Bouchon Bistro Yountville

Soleil Ho, New Orleans, LA

Line Cook, Bayona

Jason Sipe, Tacoma, WA

Line Cook, Pacific Lutheran University

Lyn Wells, Orem, UT

Line Cook, Canyon Park Café

 

WHERE:         Bouchon Beverly Hills

235 N. Canon Dr.

Beverly Hills, CA 90210                           

 

COST:            VIP: $100

                        General Admission: $75

 

WHEN:           Thursday, October 30, 2014

6 p.m.              VIP arrival with canapé reception and Champagne at Bar Bouchon

7 p.m.              All guests arrive

9 p.m.              Awards

 

INFO:   ment’or BKB Foundation

http://www.mentorbkb.org/los-angeles

www.facebook.com/mentorbkb

www.twitter.com/mentorbkb

www.instagram.com/mentorbkb

About Bouchon Beverly Hills

Opened in 2009, Bouchon Beverly Hills is located in the heart of the Beverly Hills Business Triangle, adjacent to the Beverly Canon Gardens & the Montage Hotel. The casual dining bistro sits on the second floor, above Bar Bouchon and Bouchon Bakery. Bouchon Beverly Hills offers a French bistro menu and one of the most extensive raw bars in the city. Classic bistro dishes, such as steak frites and the roast chicken favored by Chef Keller, are fixtures on the menu, while seasonally inspired dishes, including roasted leg of lamb, market seafood selections and salads, change throughout the year. A wine list featuring regional and French selections, including the seasonal Vin de Carafe program highlighting local winemakers, complements the restaurant’s cuisine.

About the ment’or BKB Foundation:

Ment’or is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Ment’or is led by a Board of Directors including Chefs Jérôme Bocuse, Thomas Keller, and Daniel Boulud, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events. Educational grants and internships are offered to food, beverage, and service professionals through the Program for Continuing Education. A series of Young Chef Competitions offer yet another opportunity for young professionals to further their careers in the culinary world. ment’or is also responsible for recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years.

For media inquiries, or to arrange an interview, please contact Wagstaff Worldwide at 212.227.7575 or:

Juliana Pesavento, juliana@wagstaffworldwide.com

Heather Barbod, heather@wagstaffworldwide.com

 

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