Author: Lori Lynn

Dinner & A Show

At the Trump National Golf Club – a three course Bistro-Style dinner and a Cabaret show…

Butter lettuce salad with apples, blue cheese, and candied walnuts

Grilled chicken breast with herbs, white asparagus and mashed potatoes

Lemon tart

It is the magic of Paris!
For one moment, leave Los Angeles for a wonderful trip to Paris by Night!
The Paradisiaque Troup will perform for you the best of the French Cabaret tradition.
Tout Feu Tout Femmes! The new French Cabaret in Los Angeles.

PARAD’ISIAQUE
Let them take you to Paris!

Take a look and turn up the volume.

Peter Michael Chardonnay


2004 Peter Michael La Carrière
“The spectacular Chardonnay La Carrière is becoming one of my favorite California Chardonnays, as it tastes like a Corton-Charlemagne on steroids… it possesses that extraordinary minerality, orange marmalade, and layered, full-bodied, concentrated palate. This beauty is a great expression of stone fruits and higher elevation, cool climate Chardonnay. It should drink well for 4-5 years.”
-Robert Parker, Wine Advocate



After thoroughly enjoying the 2004 at the Water Grill, I was thrilled to see the 2005 on the wine list at Trump National Golf Club in Rancho Palos Verdes, California last night. Both delicious (at this time I prefer the 2004).

Water Grill – Los Angeles


Hamachi Crudo with Champagne Grapes Preserved Meyer Lemon, Lemon Verbena and English Pea Puree

Chilled Maine Lobster with Saffron Aioli

Blue and Dungeness Crab Cake with Harissa, Herbed Couscous and Yogurt-Lime-Cucumber Sauce

Foie Gras Duet: Seared with Cherries and Cassia Gastrique

Foie Gras Duet: Parfait with Orange Cognac Gelée

Sumac Coated Australian Barramundi with Linguicia and Grilled Calamari Strewn Israeli Cous Cous with Castelvetrano Olives

New Zealand John Dory withTomato-Date Chutney, Tiny Summer Squash, Cumin Scented Zucchini Puree and Chick Pea Panisse

Blueberry Mascarpone Cake served warm with Lemon, Candied Corn, Créme Fraiche Ice Cream and Blueberry

Red Velvet Pudding served warm with Mascarpone Ice Cream, Cocoa Nib Streusel and Raspberry

Warm Cinnamon Doughnut and Lemon Doughnut Hole

The End.

We enjoyed this meal with an absolutely fabulous bottle of Peter Michael La Carrière (French for “the quarry”) Chardonnay 2004 recommended by Sommelier Cara Bertone. Tasting notes: A terroir-driven minerality dominates the aroma: crushed stone, baking flour and sweet pear. The minerality is highlighted by notes of citrus oils, William pear and lemon. Touches of tangerine and sweet vanilla complete the elegant bouquet. Rich and intense, the 2004 La Carrière presents on the palate wonderful concentration and elegance.

The entire staff was outstanding, thank you to all, especially Chef Ted Hopson who even took us on a tour of his kitchen!

From the website: “Inspired, adventurous and inventive sums up the Water Grill. Praised by Zagat Survey as Los Angeles’ top seafood restaurant since the day it opened, Water Grill has become an institution of excellence. In service, food, presentation, décor, ambiance and overall guest experience, this Downtown favorite exceeds all expectations.”
We agree.

And thanks, Rob 🙂

Tostada de Carnitas


Carnitas (pork shoulder) on a white corn tortilla topped with avocado, cabbage, cilantro, crema Mexicana, salsa picante fresca, and cotija molido chesse. The pork was braised, then I fried it just before serving to give it crispy edges.

A great trick I learned from Rick Bayless is to spray both sides of the corn tortilla with a light oil, then I heat it in a hot pan. The tortilla comes out soft, slightly browned, not greasy, and just delicious (unlike heating in the microwave, or frying with oil in the pan). Thanks Rick!

I served the tostada with a crunchy and refreshing side of radishes (rábanos) with olive oil, gray salt and a squeeze of lime.

We had a fabulous meal at Rick Bayless’ Topolobambo Restaurant in Chicago. Even though he was busy in the restaurant, he was very gracious and spent some time with us at our table.

Just “Topolo” – that’s what people-in-the-know call it. Frontera Grill’s sister restaurant, Topolobampo, shares the front door and bar. But then the sister flaunts her own. If Frontera rocks and claps, Topolo slinks. She is the quiet, sleek, classy sister. And she invites you into an elegant Mexican fantasy world and to dress up a notch for its incomparable, authentic, regional flavors.

A Birthday Bouquet for You, Julia


My Julia Child floribunda roses (butter yellow) with French Perfume hybrid tea roses (pink with yellow center) and 5 fresh herbs from Gail’s Garden: rosemary, basil, sage, mint, and flowering oregano.

Julia Child writing about 1949:
“On August 15, I turned thirty-seven years old. Paul bought me the Larousse Gastronomique, a wonder-book of 1,087 pages of sheer cookery and foodery…By now I knew French food was “it” for me. I couldn’t get over how absolutely delicious it was.”