Category: Chefs/Restaurants

More Michael Mina

Tapioca-Crusted Snapper
Dried Fruit Basmati Rice, Chile-Lime Vinaigrette

Ahi Tartare
Pine Nuts, Mint, Ancho Chile, Sesame Oil

Our waiter, Bryan, prepares the Ahi Tartare for us.

Apropos of earlier in the evening when we attended a Red Dress Gala in support of Women’s Cardiac Care, Bryan shapes the tuna into a heart.

Spinach Soufflé, Parmesan Cream

Roasted Marrow Bones

Passion Fruit Panna Cotta
Lemongrass Consommé, Coconut Sorbet

I think I’ll just let the photos speak for themselves.
The Fairmont Scottsdale Princess is a luxury resort that has come to reflect the dynamic environment that surrounds it — where sun-washed stone and bright green cottonwoods rise up to meet the pale-blue sky and majestic purple mountains. But it tops my list for these reasons:  Michael Mina’s Bourbon Steak Restaurant and my absolute favorite amenity,  a copy of his cookbook in every suite! Now that’s my kind of bedtime story 🙂
A special thank you to Mandy, Rachel, Jana and Laura for an enchanted evening…
…cheers girls, YAY for Pink Champagne AND a good cause!

Evelyn Dawn’s Salmon, THE RECIPE

Hi Lori Lynn
I hope this does it.
Ingredients:
  • Salmon
  • Flour
  • Eggs
  • Hash Brown Potatoes
  • Flat Leaf Italian Parsley
  • Salt and Pepper
Cut Salmon on a bit of an angle into 3.5 ounce portions. Dust in Flour. Dip in Egg. Roll in Hash Browns to which you have added Salt and Pepper and coarsely chopped Italian Parsley. Put aside.
Lemon Dill Sauce:
  • 3 cups White Wine
  • Juice of two Lemons and their Zest
  • 1/2 cup of chopped Shallots
  • One bunch of chopped Fresh Dill
  • 1 cup unsalted Butter
Heat first four ingredients in a sauce pan. Reduce by 1/3. When reduced, strain and slowly add 1 cup of all melted butter. This is your sauce. Keep warm.
The Salmon is pan sauteed in Olive Oil on one side, flipped and then put into a 450 degree oven for 7-10 minutes depending on how you like it cooked.
The Salmon is served pan Roasted Side up…on top of Zucchini, Yellow Squash and Carrots that have been sautéed in olive oil and Mirin (can be found in all Asian markets).
For plating…Vegetables on the bottom, Salmon on top, coat with Lemon Dill Sauce and a dash of fresh Lemon Juice. Garnish with Flat Leaf Parsley.
Enjoy!
Or you can come to Gina Lee’s Bistro in Redondo Beach and we’ll do the dishes.
Gina Lee

Evelyn Dawn’s Potato Crusted Salmon

Evelyn Dawn’s Potato Crusted Atlantic Salmon
Sautéed Vegetables and Lemon Dill Sauce
Gina Lee’s Bistro, Redondo Beach, California
THE RECIPE CAN BE FOUND HERE.


Evelyn was my grandmother-in-law.
She passed away at 93 years of age in the year 2000.

As a tribute when Evelyn passed, the proprietors of Gina Lee’s Bistro, Scott and Gina Lee, named this dish after her. They keep her memory alive daily in their fabulous restaurant, as waiters are constantly asked by new patrons, who is Evelyn Dawn and why is the salmon named for her? They are quick to tell about Evelyn; an independent woman ahead of her time, with impeccable taste, a successful businesswoman, friend, mother, grandmother, great grandmother, and educator of hundreds. Scott and Gina keep a framed photograph of Evelyn in the restaurant.
Evelyn was often asked about the secret to her vitality at her age. When someone would ask her age, she would tell them the truth, and they wouldn’t believe it. She would reply, “Do you really think I would lie and increase my age?” She had a great sense of humor too.
Scott and Gina said of the salmon dish, “This is a crowd favorite. Lots of people remember “Miss Dawn” who among other things founded Rolling Hills Country Day School. She came in the restaurant nearly daily and always had the salmon professing that the omega 3 fatty acids kept her going at top speed. We’ve had former students and teachers come in and marvel that she lives on our menu.”

Miss Evelyn Dawn
July 8, 1907 – July 16, 2000

Here’s Evelyn in her 90’s with a glass of red wine and a cigar!
Rolling Hills Country Day School was founded in 1961 by Evelyn Dawn who began educating children in the early 50’s. She bought and operated her first school in Manhattan Beach, California—a preschool. Seeing growth opportunities along the beach area, Miss Dawn sold her Manhattan Beach school and bought a new facility in Redondo Beach that also included two swimming pools. There she taught swimming and the ABC’s to hundreds of local children. Every year her preschool program grew and eventually she needed a site that would house her dream: to provide a high quality educational experience for children. In 1961, Miss Dawn, with very little assistance, broke ground on a beautiful piece of land on the Palos Verdes Peninsula and realized her dream of a Kindergarten through Grade 8 School, that is Rolling Hills Country Day School.
Today would have been her 101st birthday.

Truffle Butter Popcorn, Iron Horse Blanc de Blanc

If you had a chance to read yesterday’s post, you would know that I am now enamored with Michael Mina. Here is another reason: 
Truffle Butter Popcorn with Chives as a bar snack!

…which we thoroughly enjoyed with a glass of Michael Mina Iron Horse Blanc de Blanc 2000. Iron Horse produces a limited number of special cuvées for select chefs and restaurateurs including Michael Mina. (And, oh, by the way note the cool leather bar top).

From their website: Blanc de Blanc is the most elegant and sophisticated of the Iron Horse cuvées, made from 100% Chardonnay.

It is ethereal – like drinking a cloud. It seems to effervesce away in your mouth and tastes like, among other flavors, a perfectly browned, lightly buttered slice of sourdough toast.
Ah yes, pair with popcorn anyone?

Trio of Duck Fat Fries

I just returned from a trip with my sisters (aoe) to Scottsdale, Arizona. We were fortunate to stay at the fabulous Fairmont Scottsdale Princess where Michael Mina recently opened Bourbon Steak.
One of the chef’s signature items is this Trio of Duck Fat Fries. I’m laughing about posting it immediately after my heart healthy artichoke. Oh well…
I was excited to get a tour of the kitchen. There are 4 deep-fryers in a row. It was explained three contain duck fat and one vegetable oil for vegetarians. The fries are seasoned, then fried, then seasoned a second time so they need their own fryer as to not mix the flavors. This array included smoked paprika fries paired with barbecue sauce, truffled fries paired with garlic aioli, and chive fries paired with spiced ketchup. We all agreed they were the best fries we had ever eaten, bar none. His website gives a detailed recipe, please visit here.

Here, the designer used elements of the southwest; leather, wood, stone to create a breathtaking space. Blown away by every aspect of this restaurant from design and decor, to service, food and drink, I cannot wait to try other Michael Mina restaurants.
I want to extend a special thank you to Chris, Brian, Jennifer, James and the excellent staff at Bourbon Steak for the truly extraordinary evening.