Loving the farm-to-glass cocktails, made with herbs grown in the bar’s back garden and peppers grown by Unko Ernie? On Wednesday you have a chance to partake of bartenders, er mixologists, other obsession: Vintage cocktails. Michelin-starred barman Brian Van Flandern (Bemelmans Bar, Per Se) released his book Vintage Cocktails last year and for decades King of Cocktails Dale DeGroff has been keeping old-school recipes alive (he added the Prohibition-era citrusy classic Bees Knees to the Lewers Lounge menu—try it, you’ll like it). And just like they’re hunting down fresh, local ingredients, bartenders are now on the prowl for old-world liqueurs and potions once used in the early days of cocktails. Continue reading “Aroma therapy (drinkable kind)”
I’ve always thought Chuck Furuya, master sommelier (and more) for D.K. Kodama Restaurants, would make a great social media personality—he’s got the gift of gab making wine education fun. His rudimentary email newsletters have always been a breezy yet informative read. Well, look out world. Facebook Chuck has finally been unleashed, and he wants you to be his friend. If you like insider wine news, I urge you to give him a click. Continue reading “And in other news”
In France, there is a tradition of the restaurant-inn. Michelin-starred chefs are sprinkled throughout the boonies, where the food grows, and include accommodations, so people can make a pilgrimage, eat and sleep off the food coma. Like the five-star Georges Blanc complex in Vonnas or the three-star Le Relais Bernard Loiseau in Saulieu (which thrives despite Loiseau’s 2003 suicide, under the chef’s protégé Patrick Bertron). As you can see from the links, modest inns have been replaced by luxe spa-sporting mini EuroDisneys.
With the opening of Jean-Georges Vongerichten’s Kaua‘i Grill on Nov. 19 at the reborn St Regis Princeville Resort on Kaua‘i—with Vongerichten in attendance—Hawai‘i may be getting its own version of this dine-and-doze experience. Continue reading “Will Kaua‘i Grill make the Garden Isle Hawaii’s dining destination?”
Another special $59 dinner from Chef Mavro: The Julie & Julia dinner was such a hit that the restaurant will do similar special menus periodically. Next up: Beaujolais Nouveau menu, Nov 19-Dec 5, 2009, 6-9:30 p.m. Tuesday-Saturday. Call 944-4714. Chef George Mavrothalassitis and Chef de Cuisine Kevin Chong came up with a three-course menu to go with the 2009 Beaujolais Nouveau, which is being hailed as one of the best harvests in 50 years. Continue reading “In other news”
I finally made it to Chef Mavro’s Julie + Julia dinner and boy was it worth the wait. It was exactly what I hoped for and anticipated in my previous announcement about this special dinner. You have til the end of this month to go. Book a table while you can—and if only 8:30 is open, TAKE IT. Continue reading “Chef Mavro Julie + Julia dinner in pictures”
NOTE 9/4/09: Due to popular demand, Julie & Julia dinner has been extended through September, Tuesday-Saturday. Check the Chef Mavro blog for updates (and see how George Mavrothalassitis makes beouf bourgignon. Thing of beauty).
Yeah, recessions suck. But they also spur all kinds of good (and delicious) things. Like last winter’s Souper Tuesdays at Town, Hiroshi’s insanely cheap $35 Locally Grown Dinner, and now Chef Mavro‘s Julie & Julia-inspired three-course dinner. Continue reading “Holy Tarte Tatin! Chef Mavro’s ‘Julie & Julia’ special starts Aug. 7”
Last night Chef George Mavrothalassitis (and his lovely wife Donna Jung) of Chef Mavro and Columbia Pictures hosted a special advance screening of Julie & Julia—the film adaptation of Julie Powell‘s book about cooking every recipe in Julia Child‘s seminal Mastering the Art of French Cooking in one year. The book itself was an adaptation of her blog, The Julie/Julia Project. Continue reading “Bone appehteet!”
Hiroshi Fukui, the genius behind Hiroshi Eurasion Tapas, does three “contemporary kaiseki” dinners a year. And they’re always sellouts. Once you try one, you’ll know why half the crowd is there every single time. Hiroshi creates nine completely new dishes. Master sommelier Chuck Furuya chooses wines to go with each one. If you’ve been feeling like life is kinda blah lately, book a table at this Thursday’s contemporary kaiseki. Everything will seem better, at least for a couple hours. The dinner starts off with beef and foie gras “shabu shabu” style and includes gomadare gelee, yuzu kanten, Tokyo negi, scallions and hot konbu cha. I can’t wait to see what the quotation marks mean. There’s also “chowder,” a “sandwich” and a “parfait.” Hiroshi is the best at culinary puns. Check the full menu. Continue reading “It’s Hiroshi time”