Category: Chefs/Restaurants

Apricot Wonton Ravioli, Chile Crème Anglaise

Fried Wonton Packages filled with Dried Apricot, Apricot Preserves, Mascarpone
Chile Crème Anglaise, Pinenuts, Mint

Project Food Blog

Challenge #3: Luxury Dinner Party

Challenge Prompt: Celebrate! You’ve made it this far, and the next challenge is to hold a party for your friends and family. Whether you’re an experienced host or an entertaining newbie, get creative and host a luxurious dinner party where your guests will discover new tastes and exotic flavors.

We served Apricot Wonton Ravioli, Chile Creme Anglaise at our Luxury Dinner Party – Modern Southwest. I hope you have a chance to stop by and enjoy the party! Votes may be cast now through Oct. 7th. If you are a fan of Luxury Dinner Party – Modern Southwest, please vote here! Muchas Gracias!

Apricot Wonton Ravioli

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Ladrillo de Brisket, Modern Southwest Style

Ladrillo de Brisket, Modern Southwest Style
Rioja Chipolte Agave Black Bean Sauce

Smoked Wagyu Brisket @ Laurelhurst

Kirk ordered the 12 Hour-Smoked Wagyu Brisket/Ozark BBQ Sauce pictured right there behind the Grilled Romaine with Romesco at Laurelhurst Market, the exciting new steakhouse inspired brasserie in Portland, Oregon. I have been making brisket for years, but it never occurred to me to cut in any other way than against the grain, into long slices. Here at Laurelhurst was the inspiration for future brisket presentations – serve the brisket as a brick, leave the slicing and shredding to the diner!

Duck “Enfrijolada” with Poached Organic Egg @ Rivera

Another inspiration came from Chef John Sedlar’s Rivera Restaurant in downtown LA. We had a most delightful experience there a couple weeks ago. Our server mentioned that the duck sauce ingredients included chiles, piloncillo (Mexican brown sugar), black beans, and Spanish red wine reduction…it had just a hint of sweetness and a hint of smoky spiciness – a combination of flavors that was bound to be perfect with brisket at our upcoming Modern Southwest dinner party.

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What is TaStE WiTh ThE EyEs?

Welcome!

Come, have at seat at the table. Can I get  you a glass of wine? A crisp Grüner Veltliner, a luscious Pinot Gris, or perhaps a jammy Pinot Noir?

Taste With The Eyes is my other home, the one without walls. It’s here that I’d like to introduce you to my precious family and my cherished friends. It’s where we’ll have a blast cooking with my nephews Stone, 8, and Jett, 6. Join us as we celebrate the holidays, Passover and Thanksgiving being my favorites. Smell the roses, take a tour of my garden. Attend our themed dinner parties, like the Tribute to Jackie O dinner complete with pillbox hats or our over-the-top Top Chef Dinner with Stephanie Izard.

Travel with me and dine at the world’s finest restaurants from Chicago to Las Vegas, New York to Paris, and the local hole-in-the-walls too. Oh, and don’t miss our underground-style restaurant, The Sunken City Supper Club. It’s a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and the awesome intimate jazz standards performed by local musicians. We hold one event per season, and the menu always reflects seasonal ingredients.

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Bistro Duck and Wild Mushrooms, Two Ways

CLASSIC BISTRO DUCK AND WILD MUSHROOMS
Sautéed Breast of Duck with Crispy Skin
Oyster, Shiitake, and Porcini Mushrooms in a Beef Stock Reduction


CONTEMPORARY BISTRO DUCK AND WILD MUSHROOMS
Sautéed Breast of Duck, Seasoned with Szechuan Pepper & Flor de Sal
Roasted Wood Ear and Shiitake Mushrooms
Crispy Polenta Cake and Wilted Mizuna Greens
Porcini Reduction Sauce and Pomegranate Balsamic Vinaigrette

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