EATING CHICAGO (my kind of town)

Hello Fellow Foodies!

Chicago is your kind of town!

One town that won’t let you down, Chicago is…

Please enjoy Frank’s singing while taking a bite of Chicago!

This is my kind of town.
Chicago is,
My kind of town,Chicago is,
My kind of people, too;
People who smile at you,
And each time I roam, Chicago is,
Callin’ me home, Chicago is,
One town that won’t let you down;
It’s my kind of town.

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Pi Day: Pierre Gagnaire

Happy Pi Day!
If you are a math nerd (like me), this is a fun day!

People young and old, all around the world, challenge themselves to memorize ∏ on this day
March 14 or 3.14

3.141592653589793238462643383279502884…

Pi, the ratio of the circle’s circumference to its diameter, is an irrational number which never repeats, so, memorizing pi can be a lifelong adventure!

For this Pi Day, we are not baking an apple pie, nor a pizza pie, nor egg pie or quiche!

We are traveling back to Paris to visit Three-Star Michelin Chef Pierre Gagnaire, aka ∏.

My Family and Friends Dining at Pierre Gagnaire

My brother, Don, was planning his wife’s birthday party at Pierre Gagnaire. Being a party of 8, they required us to choose the menu ahead of time. Below is their email exchange. It was destined to be an interesting and amazing experience!

Dear Sir,
Please find enclosed our new menus for your dinner.
Could you please contact us back with your choice before next Tuesday?
Do not hesitate to contact us for further information or for any explanation.
Best regards.
Xavier

Dear Xavier,
My French is not so great. Is it possible to send me the menu in English. Thank you.
Best regards,
Don

Dear Sir,
Unfortunately we do not have any menu in English, however you can call us at the restaurant if you wish and ask for me or just give us your cell phone number we will then contact you.
Best regards.
Xavier

Restaurant Pierre Gagnaire
6 rue Balzac
75008 Paris
tel: + 33(0)1.58.36.12.50
fax: + 33(0)1.58.36.12.51
p.gagnaire@wanadoo.fr
www.pierregagnaire.com

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Lincoln Dinner at Delmonico’s, February 12, 1900

Bacon Wrapped Filet Mignon
Red Wine Mushroom Sauce
Spinach in Puff Pastry

Served on an authentic reproduction of the Lincoln Presidential dinner service plates.

Abraham Lincoln Presidential China

The Lincoln China was the Kennedys preferred pattern for dining in the White House.

Mary Todd Lincoln was renowned for her enjoyment of shopping, thus she selected the Lincoln White House china shortly after her husband’s inauguration. An elegant French design, the Lincoln china combines the American eagle with various decorations in a brilliant color called “solferino”. This purple-red hue was invented by the French in 1859 and was very popular among the fashionable hosts of the Lincolns’ day. Authentic reproductions can be purchased at the JFK Museum Store here.

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Travel Wine & Dine

I recently had over 3 hours to kill at Newark Liberty International. While shopping for some airport souvenirs I stumbled upon this fabulous upscale wine bar Vino Volo. And the time just flew by…

There are Vino Volo locations in several airports in the US. They offer an interesting menu that complements the wine selections, including small plates of cheese and cured meats. Wine by the glass, tasting flight, and bottle are all available.

LA Harbor College Culinary Arts Program


I had the absolute pleasure of attending a dinner presented by the Students of the Culinary Arts Program 3rd Semester Class at Los Angeles Harbor College last night.
The menu was seasonal, innovative, ambitious and well-executed. The service was delightful. It was wonderful to tour the kitchen and the new bakery, and to meet the faculty and administration of the College. Above all, it was especially refreshing to witness the passion and commitment of these students.
The Dining Room is a Converted Faculty Lounge

5 Course Menu Gastronomique

Grilled Maui Gold Pineapple, Jicama,
Red Onion & Grapefruit Salad
Timbale of Cured Salmon

Spiced Pumpkin Soup
Broccoli Soup

Apple Sorbet with Sauternes

Braised Wagyu Short Ribs
Chateau Bliss Potatoes
Grilled Asparagus

Creme Brulee & Burgundy Poached D’Anjou Pear
Cinnamon Tuille

Plating the Salad Course

The Colorful Salad

Soup Shooters
Spiced Pumpkin & Cream of Broccoli

Apple Sorbet Palate Cleanser

Main Course
(the sauce, made with veal bones and reduced for many hours, was exceptional)

Myra serves Cheryl the Dessert Course
Tonight Myra was a server, earlier in the day, she was a pastry chef, and was on the team that prepared this dessert. Her specialty was the cinnamon tuilles, which were excellent.

Dessert Course

Kudos and best wishes to the aspiring chefs and restaurateurs for your hard work and dedication. The entire meal was delicious! It was a real pleasure to experience your creativity. Bravo!

Here, Natalie enjoys the apple sorbet. I was a guest of faculty member, Cheryl and her mother, Natalie. Thank you ladies for a fun and very inspiring evening.

Chef Giovanni Delrosario recognizes the team.
Los Angeles Harbor College offers a 2 year degree in Culinary Arts, as well as 12 and 24 unit certificates in the field. For more information please visit LAHC.edu.
If you are in the Los Angeles area and want to support this valuable local program please call 310-233-4556 for reservations. Dinner starts at 6 PM and concludes at 7:30 PM. The dinners will be held every Thursday evening though December 3rd. Chef Giovanni shared with us that next week’s main course is a braised lamb shank. Both Natalie and I think that sounds great! See you there?