Author: Lori Lynn

Fast & Fabulous – A Gourmet Dinner in 5 Minutes!

New Zealand Greenshell Mussels over Angel Hair Pasta with a Spicy Fresh Tomato Herb Broth


A delicious dinner cooked in 5 minutes. The clock is running so here we go:

Mussels and their liquid are added to 1 cup of boiling water for 2 minutes to heat through. That’s boiling water for pasta in the pot behind.

Meanwhile saute a good amount of minced garlic (you can use a garlic press, it’s fast) in a generous butter/olive oil mixture for one minute. In the meantime, chop ripe tomatoes and fresh herbs such as basil and oregano, then add to the pan along with some dry white wine and red chili flakes. Cook angel hair pasta in boiling water until al dente, 4 to 5 minutes. Chop parsley.

Add mussels and all the liquid to the tomato/garlic/herb/wine sauce. Add a squeeze of lemon juice and sea salt to taste.


Place pasta in a bowl, add mussels, and ladle the tomato broth on top. Garnish with parsley and lemon. Serve with crusty bread to sop up the flavorful broth.

5 Minutes start to finish – Watch out Rachael Ray!
Do you have a “Fast & Fabulous” meal to share?


Here’s the tip: Use Trader Joe’s Cooked Gourmet Farm Raised New Zealand Mussels.These mussels are grown in crystal waters of the Marlborough Sounds. After harvesting, each mussel is individually inspected for quality, washed, and vacuum packed to retain its fresh-caught flavor.

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.