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CoffeeBar: Downtown LA’s Best New Hangout?

Tags

Bruce Kalman, Coffee, Downtown LA, news

Great Coffee and Brunch At CoffeeBar,...

In case you didn’t know by now, Bruce Kalman from Urbano Pizza Bar has to be one of my all time favorite chefs. In my eyes, this man can do no wrong. So, naturally  I was excited when I received an invitation to visit Bruce’s newest endeavor in Downtown LA: CoffeeBar.

The Interior of CoffeeBar

Wow. What an atmosphere this place has. It’s hip, trendy, and modern. A definite hangout if you’re in Downtown LA.  While the coffee was fantastic, I was even more excited about  the food.

Preparing Excellent Coffee

The excitement built when one of my friends, Alex Wallace, an intern all the way from Scotland, agreed to meet me there. Though young (20?), Alex is a FOODIE of EPIC proportion … so I was thrilled to be able to show him some of the culinary brilliance that LA has to offer via the more than capable hands of Bruce Kalman.

Chef Bruce in the Kitchen

Chef Bruce was kind enough to let us take a behind-the-scenes look at the food being prepared in the kitchen. Naturally, with Bruce on board, the food was being prepared as fresh as possible, with healthy, simple, and locally sourced ingredients. With the promise of getting to try some of these delicious looking dishes, we sat ourselves down and prepared for the inevitable delivery of some of the best food in Downtown LA that morning …

Grilled Cheese with Avocado & Mustard Seed

First up was a new twist on the classic Grilled Cheese Sandwich, with avocado and mustard seed. What an absolutely terrific combination. It was followed by Eggs “In The Hole” with jalapeño cheese bread and kumquat marmalade. A spicy, sticky, and delicious must-have.

Eggs “In The Hole”

Next up was Green Eggs and Ham (DeathbedFood name award!!) which turned out to be some of the best pesto I have ever had …

Green Eggs & Ham

We were next offered Figs and Prosciutto with a balsamic drizzle, and then an Hierloom Tomato and Burrata Salad that was as visually stunning as it was tasty …

Heirloom Tomato Salad- Stunning!

But the DeathbedFood of the day came as the final surprise from Chef Bruce. A Chocolate-Fig Bread Pudding, that was, quite simply, to die for. Gooey, rich chocolate was complemented perfectly by sweet and succulent figs. My friend Alex was so taken with it, he named it the best dessert he had eaten in LA. Unfortunately for us, the pudding was off the menu, and we had eaten it all up before we could snap a picture! Why do you have to torture us Bruce! Here’s hoping that bread pudding makes its way onto the menu.

CoffeeBar’s Excellent Coffee

CoffeeBar is, without a doubt, one of my new favorite hangouts in Downtown LA.  Chef Bruce simply does not disappoint.  I can’t wait to go back!

Duff Goldman Godiva Truffles

Tags

chef duff goldman, Godiva, news

Mouthwatering Cake Truffle Art

Great Team-Godiva & Duff

Godiva has been a name synonymous with delicious chocolate for the past century. So you know that when Godiva pairs up with celebrity baker and food artist Duff Goldman, you are in for a treat. And let me say, what a treat it was.  Duff Goldman teamed up with Godiva’s executive chefs to create something truly sensational. A cake flavored truffle collection. I was invited to the preview at the Water Marke tower in Downtown LA.

Duff was more than happy to answer a few of my questions, and over the moon to tell everyone about his new truffle creations. I asked him how he got started on the whole truffle idea, coming from a cake background, truffles were definitely off the beaten path. He told me that he had always been fascinated by how you make chocolate, and began growing his relationship with Godiva by visiting their factory in Pennsylvania and working with their chefs. The idea, truffles that taste, and even feel, like cakes…..emerged over the course a year of working together.  Eventually, seven truffles emerged, four of which made the cut into Godiva’s newest collection, I call them the “DeathbedFood Four”.

Four Designs Made The Cut

Birthday Cake with mousse that tastes of cake icing, Cookie-dough with the texture and feel of actual cookie-dough, Butterscotch-Walnut, an earthy, musty, spicy, delicious combination, and Pineapple Hummingbird, what Chef Goldman described as a type of red-velvet, old school, southern flavor, and which had to be my favorite by far.

Mouthwatering Any Way You Slice Them

Over 30 different recipes were tried, and almost 50 sketches of how the truffles were to look were provided by Duff himself. As he so eloquently put it.

They need to taste and look awesome.

Duff Goldman Food Artist

Before I left I had time to pose one last question to Duff. On our last encounter I asked him what his Deathbed Food would have to be. His answer was immediate: his mom’s brisket. This time round, I asked Chef Goldman what his Deathbed Dessert would be, and the answer was rather unexpected.

 A Bomb Pop,” he answered with a laugh, “If I’m lying on my deathbed I want to feel like I’m six again.

Godiva were more than generous hosts of the premiere, and Duff Goldman was the life and soul of the party. Godiva provided each guest with a gift bag of truffles and information on their chocolates.  Got to go now, I think I hear the Ice Cream truck coming by my block.  Maybe a “The Bomb Pop” will pair with these Truffles!

Best Bizarre Foods Episode Ever?

Tags

andrew zimmern, bizarre foods, news

Zimmern Says This Week’s “LA Pop Up” Episode Is His All Time Favorite

This episode was born out of a problem. How do you come and do a story about a place that everyone has done stories about? What am I going to do? Taco trucks? Famous restaurants? No. So what I decided to do was do a pop-up. It’s quintessentially L.A., it’s very 2012. LA Weekly

DeathbedFood was there for Andrew Zimmern’s first ever Pop Up in Los Angeles.  We didn’t know it was going to be an episode on Bizarre Foods America until we arrived at the Royal T in Culver City (which, alas, is no longer with us).  This I’m sure of: Travel Channel knows how to create high quality programming.  The show was shot with at least 5 cameras and an obviously super high quality crew with ah-mazing lighting set up.  Everything here fired on all cylinders:  the concept, the food, the experience, Andrew himself, and the beautiful execution of this episode.  Congrats to everyone who worked on this.

If you see the full episode on Travel Channel, you may catch glimpses of me in an orange dress, head down in my iPad as I’m furiously tweeting about each dish.  Actually, if you look REALLY hard (at 2:50 and 4:21 ~ my two seconds of fame?), you may find a few shots of me (head down, tweeting) in this Recap video …

During the event, we stepped into the kitchen to shoot this exclusive video clip with Andrew while he was in the middle of the dinner service.  We didn’t stay long because we didn’t need to – my video pro nailed it first question:

This love and respect for the LA food scene was a theme for Andrew while he was in town working on this episode.

You have so many fantastic chefs in L.A.,” says Zimmern. “This has become such a great food city,and such a legitimate food town. I eat all over the world in all the best places–whether it’s a jungle market, street food, or restaurants–and I get offended when people put down the food scene in L.A.   LAIST

Thanks Andrew for so many things … doing a truly ah-mazing Pop Up here in LA, having a fabulous episode about it on Bizarre Foods, touting LA’s food scene as the innovative, exciting one that it has become, and, perhaps most importantly, for being such an endearingly nice guy – and the only one who I’d let call me “Deathbed”!

 

Dakota Weiss’ Smokin’ New Summer Menu

Tags

dakota weiss, news, ninethirty restaurant, summer menus

Chefs’ Creativity Makes Me Uncool

Dog lover, celebrity chef, rock star and total doll, Dakota Weiss, tweeted me at DeathbedFood recently, inviting me to her restaurant at the W Hotel in Westwood called NINE THIRTY.   The chef had her new summer menu ready and asked me to try it out:

New menu … new veggie dish. Sweet corn polenta “tamale” succotash, truffles! http://pic.twitter.com/ru7vYHMQ

I don’t remember where I was, but I nearly dropped my iPhone in my rush to accept, tweeting back (right away).  Frankly, she had me at “sweet corn polenta“.  I wonder what she thought of my giddy return tweet (this was mid Saturday afternoon mind you).

How about tonight.

Believe me, I know about the “coolness code” like in the movie “Swingers” (don’t call them back until at least two days later-five days is even better).  Remember how uncool it was in the movie when the dude falls for a girl he meets.  Then that very same night he calls her before she even gets home, and worse, ends up leaving her numerous “sketchy” voicemails,

While the outcome for him was decidedly devastating, luckily, for me, it turned out to be LOVE – with my discovery that Chef Dakota’s summer menu is not your “Father’s” summer menu.  Honestly, this whole experience was to die for … every morsel and every second of the dining experience.

Summer Squash Carpaccio

After greeting us in the dining room, she was off to do her magic in the kitchen.  Service began with her Summer Squash Carpaccio which she combined with shiitake mushroom “bacon” and white soy truffle vinaigrette.  Where does she come up with these ideas?  Stunning.

Grilled Peaches with Burrata

Next, Grilled Peach with Burrata with arugula, smoked macadamia nuts, and mint pesto.  Speaking of nuts, Chef Dakota explained she smokes them “in house”, but not with a traditional smoker.  Instead, she gets the wood chips hot on the stove top, and, when good and smokey, places them into some “ancient” toaster oven in the kitchen (which no longer works).  She puts the smoking wood in there with the nuts and slams the door closed! Voila, an improvised “smoker”.

Apple with Brandy Spike Chicken Liver Mousse

OK, now on to the Brandy Spiked Chicken Liver Mousse served stuffed into a Gala apple and porcini mascarpone sauce.  Hello, I mean, Hellooooo!  No words can explain how inventive and mouthwatering this is.

Char Grilled Thick Cut Hobbs Bacon

Followed by her Char Grilled Thick Cut Hobbs Bacon with apple-Habanero chimichurri.  I think Chef Dakota said she char grills the bacon out by the pool of the hotel- “The Backyard” (where I need to go next-they serve all kinds of char grilled dishes poolside).  But, back to the bacon.  All I can say is “glory be” … What?!  Did I just type that?  Did my parents just hijack this blog?

Soft Shell Blue Crab

She then served Soft Shell Blue Crab topped with fried green tomatoes, accompanied by smoked ancho chile remoulade,  My first fried green tomatoes, and my new love.

House Smoked Sardines

We moved on to the House Smoked Sardines with grilled garlic bread and delicious tomato jam.  House smoked … remember the toaster oven story?  I didn’t ask. This dish was a total knockout.

Caramelized Brussels Sprouts

Ohhhh this was good.  Caramelized Brussels Sprouts with bruleed apricots, bacon hollandaise and topped with fresh shaved summer truffles. DeathbedFood.  Period.

Grilled Lamb Chop

When she brought out the Grilled Lamb Chop, I was shocked.  This may be the best I’ve tried in my entire life.  Her secret?   According the Chef Dakota, the farm she sources the lamb from consistently delivers taste beyond delicate and delicious.

Tamale Polenta

Somewhere during dinner, we met her Summer Corn Polenta “Tamale” with succotash salad and fresh shaved summer truffles.  Saying this is a Tamale is like saying a Maserati is a sporty sedan.  Please, just go and order this dish so you can help me find the words to explain how mind blowing it is.

Chef Dakota, you are truly one of a kind – as is your summer menu.  See you poolside next … perhaps with your dog there enjoying that special “doggie” food you serve your guests’ pets!

From Tokyo With Love

Tags

international travel, japan travel, news, tokyo food, tokyo travel

Smitten with Tokyo’s Unparalleled Hospitality

One of the greatest questions has to be, “Do you have an active passport?”  I was recently asked that – to which I promptly replied, “YES!”  And so my trip to Tokyo began …

Sculpture in Shibuya Area of Tokyo

While I had been to the city twice before (in ’86 and ’98), by no means was I an expert at it.  Speaking only a few words of Japanese, yet armed with my very cool Google Translate App, the city still seemed a bit daunting – especially when even cab drivers with maps seemed to get lost on a regular basis.  Still, the warmth of Tokyo’s people by far makde up for any discomfort caused by language barriers.  And, as typical for me, that warmth showed up in spades during my dining experiences there.

Plastic Food Galore

My first formal meal there was lunch at Gonpachi, high above the streets, where we enjoyed a stunning variety of sushi.  Gonpachi is also in the LA area in Torrance’s Miyako Hotel.

Later that night, for dinner, I was taken to Jojo-en to enjoy a Yakiniku dinner, Japanese barbecue which is often believed to be derived from Korean cuisine.  This, my first Yakiniku experience, is well described by Wikipedia:

In a yakiniku restaurant, diners order several types of prepared raw ingredients (either individually or as a set) which are brought to the table. The ingredients are cooked by the diners on a grill built into the table throughout the duration of the meal, several pieces at a time. The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame. Garlic-and-shallot or miso-based dips are sometimes used. Different kinds of Korean side dishes like kimchi, nameul, bibimbap are also served alongside.

Ever since having discovered Roy Choi and his Kogi BBQ here in LA, I’ve been a huge kimchi and Korean cuisine fan.  Combined with the fun we had barbecuing our lush variety of meats, including Kobe beef, I had an ah-mazing time …

Radish Kimchi

Among the first dishes was a radish kimchi (Kkak Doo Gee) … something I’d eagerly get here in LA whenever possible.

Grilled Beef Tongue

Beef Tongue (Gyutan) … um, I’d say it’s an “acquired taste” that I haven’t yet acquired.  But a delicacy for sure nonetheless.

Serving Chijimi

Korean Vegetable Pancakes (Chijimi) … while it has Korean heritage, I’m told it’s definitely a Japanese staple.

Green Tea Ice Cream

And wrapping up with green tea ice cream in a heart design.  The presentation alone made it a DeathbedFood dessert in my book.

Then, on the next (and my last) night there, exhausted from a whirlwind 5-day LA-Tokyo trip, jet lag, and trying to learn the Tokyo subway, I just wanted something close to the hotel and easy to figure out … so the restaurant with the “No Fish No Life” sign seemed just right …

By The Sea

That place turned out to be Kaikaya, among the most warm and inviting dining experiences I’ve ever had while dining alone.  Later, when I checked out their website, I see part of the appeal … after all, who wouldn’t like a place that touts itself as:

In some country, there is a port town. In this town, there is a restaurant. Owned by a mysterious Japanese man who cooks marvelous seafood dishes.

Their menu had a ton of lovely options including those that I ordered: TAKO-NEGI JUU (octopus and scallions), TJAGA-IMO no SHIOKARA BATAA (potatoes with squid sauce), and EBI no EBINIYORU EBI-SOUSU (prawns with prawn sauce).  Though I loved what I had, I still feel bad that I didn’t go for any sushi because I so obviously disappointed the dedicated chefs in front of me at the sushi bar (pictured below).

Staff At Work

For quite awhile, no one behind the bar really spoke to me.  I figured it was because they didn’t really speak English and maybe because I didn’t get any sushi.  Then, the sushi chef (above, left) started cautiously asking me questions in English …

SUSHI CHEF: “Why are you here? Holiday? Business?”
ME: “Oh, I’m here for business”
HIM: “Oh. How long you here?”
ME: “I’m leaving tomorrow.”
HIM (seeming sad): “Oooh”
ME (feeling bad that he seems to feel bad): “Oh, but I’ll be back here.”

At which point, all three sushi chefs behind the bar all say – in English – at the same time, “REALLY?”

Wow, I’m pretty sure I’ve never had that kind of interest level about my returning to the same restaurant after only one visit!

So I regrouped, paid my bill, thanked everyone and left the restaurant.  As I was walking down the street away from the restaurant, I heard a commotion behind so I turned around … only to find at least four service staff there (including my English speaking sushi chef above), in the middle of the street, smiling and waving Goodbye.

Unreal.  I can easily say that I’ve never experienced THAT level of hospitality before.  So, I guess it’s safe to say I’m smitten with the Japanese culture and with Japanese cuisine at the moment.  While some of it is still quite foreign, and I’m sure I haven’t developed a true appreciation yet, the level of service and hospitality is second to none.  This marks the beginning of a huge new Japanese cuisine chapter for sure … stay tuned.

Peninsula Beverly Hills’ BBQ and Cocktails On The Roof Rock

Tags

beverly hills dining, la cocktails, los angeles bbq, news, peninsula beverly hills

“Ribs on the Roof” with a Jalapeno Margarita in Beverly Hills, Anyone?

While many think of The Peninsula Beverly Hills as home to The Belvedere restaurant (the only restaurant in Southern California to have won the AAA Five Diamond Award for 17 consecutive years), the hotel also has an ah-mazing rooftop venue with their Roof Garden.  To help spread the word about their more casual and approachable menu options there,  they invited a group of us to a “BBQ Eats + Tweets” event at the Roof Garden to sample their Summer Barbecue menu.  I know, it’s rough being a food blogger … event after event, calories galore.  But, hey, someone’s got to take one for the team so that you can stay in-the-know on-the-scene, right?

So, as these rigorous events typically do, we started out by sampling cocktails …

Specialty Cocktails Are Served

These were their Specialty Cocktails served with the Summer menu (from left to right above): Speckled Jalapeno Margarita, Sunset on the Roof and Frozen Lemonade.  While I sipped all three, the Jalapeno Margarita was, by far, my favorite … definitely a DeathbedFood contender (should I need one during the Summertime).

Speckled Jalapeno Margarita (my favorite!)

Continuing with our comprehensive sampling, we moved into tastes of hors d’oeuvres.  First up, a Chilled Cucumber Soup …

Chilled Cucumber Soup

I adored this totally refreshing soup which made me feel like I was spending the day at a luxury spa instead of being out to dinner.  Perhaps its zest came from the spicy cucumber-melon sorbet … meantime, Citrus Tapioca and Hearts of Palm gave it substance.

Next up, we tried the Ahi Tuna Chop Chop …

Ahi Tuna Chop Chop

Definitely a crowd favorite, this salad included avocado, pineapple and herbs.  Even though ahi tartare is NOT on my DeathbedFood list, I enjoyed this dish very much.  The presentation alone makes it worth ordering … and, if ahi is your thing, this is likely going to be a great DeathbedFood possibility for you.

Next, Free Range Chicken Breast …

Free Range Chicken Breast

While chicken seems to be on almost every American menu, this version was really unique via its combination of cilantro and a mint chimichurri sauce.  Plus, we all really enjoyed (and vied for) the purple sweet potatoes served with the dish.  Those potatoes are outrageously fantastic … I’m going to be on a continual hunt for them now on menus as well as at Farmers Markets.

Rib Eye Steak also wowed our table …

16 oz. Bone-In Prime Dry-Aged Rib Eye Steak

Served “Jamaican Jerk Style”, this bone-in rib eye would be just the thing for the meat-eating man in your life (or, for you, should you be one of those types!).

Meantime, if seafood’s more you, the Giant Tiger Shrimp are not to be missed …

Giant Tiger Shrimp

Served “Char Siu” style, this Chinese-inspired shrimp dish was without a doubt among my favorites of the evening.  And, again, that purple sweet potato was to-die-over!

Also as a seafood choice was the Swordfish Fillet ...

Swordfish Fillet

With orange chipotle (and purple sweet potatoes!), I’d definitely order this again.

And, back to the meat-eaters, we were served their “Ribs On The Roof” …

Ribs On The Roof

Fantastic!  I’m definitely going to bring any ribs-fan to the Roof Garden this Summer.  Outstanding ribs and a beautiful outdoor venue?  Hard to beat that.  Plus, even the side dishes were lucsious …

Gorgeous Sides

From left to right above, everyone seemed to enjoy Brandon’s BBQ Pickled Salad, the Minted Macadamia Nut Cole Slaw and the Red Pepper Orzo with Roasted Corn, Cilantro and Blue Cheese.  The Orzo is total DeathbedFood in my book!

And, for dessert, we tried a sampling of their ice creams and sorbets … delicious.

Tasting of Ice Creams and Sorbets

All told, I sometimes (often) love being a food blogger because of events like this. I’ll definitely be bringing my friends by to sample the Summer menu.  Perhaps I’ll see you there?

 

Mmmmm … Michael’s Marvelous May Market Meet-up

Tags

cloudy bay wine, coleman farms, farmers market events, food events, grand central oyster bar, harry's berries, john-carlos kuramoto, Josiah Citrin, mcgrath family farms, melisse, michael mccarty, michael's market meet up, michael's restaurant, michael's santa monica, news, nyc oyster bars, pudwill farms, restaurant events, santa monica farmer's market, weiser farms, windrose farms, wolf in sheep's clothing, zuckerman farms

Farmers and Rock Star Chefs Meet Restaurant Fans

Last Wednesday, Michael’s Santa Monica held the May Monthly Market Meet-Up where restauranteur Michael McCarty and Chef John-Carlos Kuramoto (former lead line cook at Campanile and graduate of the Culinary Institute of America) led a tour of the Santa Monica Farmers’ Market to introduce attendees to their favorite farmers and pick the best ingredients of the season. The group then headed back to the restaurant and enjoyed dishes specially created by the Chef featuring the ingredients just purchased – along with wine pairings.

Michael's Chef John-Carlos At The Market

Before things got started that morning, the group met at the restaurant and enjoyed freshly made cinnamon buns, with firm instructions by Michael to use lots of butter.  While he’s definitely a butter pusher, I have to say, those buns were worth almost any problematic consequence later.

Butter! With Cinnamon Bun

One real highlight of the tour was Michael pointing out the rock star chefs seemingly around every corner such as Josiah Citrin of Melisse (that halo affect in the photo is somehow perfectly fitting, don’t you think?) …

Melisse's Chef Josiah Citrin

… and the buzzed about Brian Dunsmoor of Wolf in Sheep’s Clothing (who said he’s only going to continue his pop up through June so we better get over there!) …

Wolf in Sheep's Clothing's Brian Dunsmoor

Another benefit of the tour were the Insider Tips to the Market, helping us learn where Michael’s gets his amazing products.  Some of his favorite providers include:

• Weiser Farmers – for potatoes, melons, squash +
• Flora Bella – for Little Gems lettuces +
• Pudwill Farm – for Berries
• Zuckerman’s Farm – for giant asparagus +
• Harry’s Berries – for all of their strawberries
• Garcia Organic Farms – for citrus
• Briar Patch – for squash +
• McGrath Family Farms – for carrots +
• Coleman Family Farms – for greens +
• Windrose Farm – for Heirloom Apples +

And, wow, this is some incredible product …

Coleman Farms ... Greens

McGrath ... Carrots

Mushrooms (from "The Mushroom Dude")

Weiser Farms Potatoes (great per Michael with butter & chives)

Pudwill Farms ... Berries

Part 2 of the Tour was back at Michael’s on the patio to await a lunch created by Chef John-Carlos with the produce just purchased at the market that day.

The Group Lunch Back at Michael's

Michael entertained by answering Foodie questions, such as:

• Best oysters?  NYC’s Grand Central Oyster Bar … he orders one of each (80 varieties there!), then orders 6 more of the two varieties he likes best … all paired with Cloudy Bay Sauvignon Blanc;
• Rose and Sancerre wine? It’s best to drink the current vintages; and
• Molecular gastronomy? He has strong opinions (to be seen on video post of the event coming soon).

So what was for lunch?  Two absolutely delicious dishes that featured the produce just bought from the market, including Fennel and Blood Oranges …

Course 1: Maine Scallop with Shaved Fennel & Blood Orange Reduction

Course 2: Fennel Pot de Creme (with Blood Orange Segments)

So, rock star chef sitings, insider Farmers Market tips and incredible, freshly made food at Michael’s?  Pretty much a to-die-for Farmers Market experience.  If you’d like to go to a future Monthly Market Meet-Up, you may call the restaurant at 310.451.0843 to reserve ($75 per person).

California’s Foie Gras Faux Pas? (A Wine Update!)

Tags

artisan farmers alliance, chef ota, coalition for human and ethical farming standards, DeathbedFood, Diane Wagner, downtown la restaurants, dtla, eating la, farewell to foie, Foie Gras, foie gras ban, foie gras tasting menu, food & wine events, food & wine pairings, melisse restaurant, montes wine, news, pat saperstein, stan ota, takami sushi

Takami Offers Ah-mazing Foie Gras … As Long As It’s Legal

Recently, Takami hosted a private six-course “Farewell To Foie” tasting event for a small group of loyal customers, friends, and media types (including me) – with each course paired with a Montes wine:

1. Vichysoisse of Foie Gras – paired with 2011 Montes Cherub Rosé of Syrah
2. Seared Foie Gras, Caramelized Mango, Rose reduction – paired with 2010 Montes Alpha Chardonnay
3. Braised Daikon, Foie Gras with Shallot Butter Broth – paired with 2010 Montes Alpha Pinot Noir
4. Nigiri of Ahi Tuna & Foie Gras with Eel Sauce – paired with 2007 StarAngel by Montes, Syrah, Paso Robles
5. Filet of Beef & Foie Gras with Black Truffle – paired with 2009 Montes Alpha Carmenere
6. Foie Gras Truffle, Fresh Berries, and Butter Wafer – paired with 2010 Montes Late Harvest

Chef Ota Rocks It

Until the State of California makes it illegal beginning July 1st, Takami will be offering the Foie Gras items we tasted (paired with the Montes wines) as menu specials.  So, stop what you’re doing (even reading this!) and, no matter if you don’t know about or don’t like Foie Gras, go there now.  Yes, I mean NOW because this Foie Gras menu is true “DeathbedFood”.  In fact, I can assure you Takami breaks that infamous restaurant rule: the higher the restaurant, the worse the food.  With both ah-mazing views (located on Wilshire in Downtown LA on the 21st Floor, Takami definitely has one of the best in the city) and, as seen in the photos below, food “to die for” created by their classically French-trained Chef, Stan Ota.

Course 1: Vichysoisse of Foie Gras

Course 2: Seared Foie Gras, Caramelized Mango

Course 3: Braised Daikon, Foie Gras with Shallot Butter Broth

Ahi Tuna & Foie Gras with Eel Sauce

Course 5: Filet of Beef & Foie Gras with Black Truffle

Foie Gras Truffle, Fresh Berries and Butter Wafer

Top 4 DeathbedFood contenders of the night?

1. The Vichysoisse – it’s one of those dishes rarely seen on LA menus;
2. The Ahi Tuna with Eel Sauce – sumptuous;
3. Filet with BLACK TRUFFLE (need I say more?); and
4. The Foie Gras Truffle.  Yes, this was a chocolate truffle blended with Foie.  Definitely DeathbedFood!

Now for the political issue at hand here in California.  Like Pat Saperstein of Eating LA (who also attended), I am pro-foie – largely for the same reasons she so eloquently cited in her post about the event:

I’m sorry for the ducks and geese, but I’m not sure it’s so much worse than battery cages or beef slaughterhouses or pink slime or all the other things we mostly ignore when we agree to eat animals. And there’s hundreds of years of tradition behind it, which seems to count for something. So I’m coming out in favor of foie, and like the Artisan Farmers Alliance.

And, I’d add in favor of a group called CHEFS (Coalition for Humane and Ethical Farming Standards) who I recently spoke with as they were demonstating outside Melisse Restaurant in Santa Monica (Melisse offers a foie tasting menu).

So, if you’re pro-Foie and anywhere near DTLA, I’d recommend you get to Takami before July 1st because Chef Ota is to Foie Gras what Debussy is to Music … really something a California Foie Gras fan wouldn’t want to miss.