Category: Chefs/Restaurants

Ladurée

Kir Royale et Macarons

I am the proud owner of some absolutely darling watercolor paintings by very talented artist, Carol Gillott. You can visit her at Paris Breakfasts blog, she paints Paris dreams! A couple of my treasured original paintings are impressions of Ladurée, so of course on our trip to Paris last week, we had to stop in.  Trouble is, however, this was not really a tea drinking crowd.

My brother Don and his best friend Jack

Tea?
Maybe next trip…

Imagine our delight that late Monday morning as we walked into Ladurée to find Le Bar! A toast to Kristy’s 40th birthday with Kir Royale!

Cell phones were ringing. “Meet us at Le Bar at Ladurée!” Within the hour all 8 members of our party were at Le Bar. The atmosphere is so very fabulous and fun, and the bartenders could not have been more engaging.

What vacations are all about!  Dessert and Champagne to start the day. This is the famous Ispahan Verrine with flavors of raspberry, lychee, and rose.

Oh you must try the Chocolate Verrine too!


Of course we had to do a little shopping. Ladurée’s mascot looks a lot like my Wilson, don’t you think?

Wilson The One-Eyed Boston Terrier
(visit some of his adventures here)

Macaron Heaven

Le Petit Déjeuner

On the day of our departure Susan and I had a later flight, so we returned to Ladurée for breakfast. My omelette a la truffe noire…stuffed with shaved black truffles.

The most perfect rolls and jauntiest wrapped butter to accompany le omelette…

And dreamy coffee service…

Breakfast: simple and oh so sublime.

75 Avenue des Champs-Elysées
Paris
Let’s meet again at Ladurée!

Side note: I flew to Paris on Air France. My thoughts and prayers go out to the loved ones of those who flew on Flight 447. May those travelers Rest In Peace.

Gordita de Langosta y Mas!

Gordita de Langosta
Lobster with Soft Handmade Tortilla
Maine Lobster, Sweet Corn Polenta, Arugula
Chile & Cilantro Oils

My dear friend of three decades, Rob Fischer, has opened another restaurant! If you’ve been to Palo Alto, you probably have had the best burger and milkshake of your life at the The Creamery, a classic and delicious American diner. In February Rob opened Reposado, fine Mexican cooking in an awesome space on Hamilton Avenue where the the atmosphere is fabulous, fun, and energized. If you find yourself in Palo Alto, California, definitely visit REPOSADO RESTAURANT, say hello to Rob and tell him Lori Lynn sent you!
UPDATE: I just spoke with Rob. Mention Lori Lynn’s blog and he will be more than happy to serve you a complimentary appetizer with your meal! YAY! Oh, definitely take him up on this!

The Best-You’ve-Ever-Had Handmade Corn Tortillas
Cooked to Order on the Comal

Trio of Corn Dishes
Crema de Elote
Cream of Sweet Corn Soup
Fire Roasted Poblano Chile, Habanero Oil
Elote Asado
Grilled Corn on the Cob
Lime Butter, Crema, Cotija Cheese
and
Creamy Sweet Corn with Pasilla Chile Rajas

Huachinango Asado
Achiote & Citrus Marinated Red Snapper
Jicama Mango Pico de Gallo, Green Rice

Tamalitos
Two Handmade Tamales
Chicken Tamal & Salsa Verde
Mushroom Tamal & Guajillo Salsa
Refried Beans

Carne a la Parilla
Adobo Marinate Skirt Steak
Creamy Sweet Corn, Black Bean Quesadilla

What are you drinking?
Handcrafted Margaritas.
Premier Tequila Library.
Their motto: Eat. Drink. Relax.

Commissioned Paintings
By Fine Artist Miguel Cortez, a native of Guanajuato, Mexico

Flan de Coco
Raisin Apple Compote

Taquitos de Almendra
Almond Wafers with Papaya Crema Fresca, Tropical Fruit Salsa
Coconut Tapioca Foam, Mango Sorbet

I spy frijoles…Remember My Legume Love Affair! Por favor, join in the fun and contribute a tasty legume-centric dish to this global event for the month of May. Please visit THIS POST for details!

L2O

Sublime: 
tending to inspire awe 
usually because of elevated quality 
or transcendent excellence

Our favorite beginning…
Spiegelau Champagne Saucer

Spiegelau, my new favorite stemware. 
Elegant. Brilliant. Gorgeous.

Attention to detail. 
Butter dish. It glows?

Bread & Butter
All made in-house.

Smoked Salmon, Earl Grey, Ginger Noodle

Shimaaji, Red Miso, Radish, Soy Salt
Shimaaji is one of the chef’s favorite fish. It is a young yellowtail with a high fat content and a mild sweet flavor.

In addition to falling in love with the stemware, we were also smitten with the dinnerware. German artisan Stefanie Hering founded Hering Berlin “The Language of Porcelain” in 1992. She works with the purest form of porcelain called bisque. Hering Berlin is porcelain of extreme volume, some of the pieces have a stacked look (see photo above), some with rims of great width and at the same time very thin. Laurent Gras chose Hering Berlin pattern “Puls” for the gorgeous way it frames the food. 

The Raw fish courses are genius, but if that is not your cup of tea, not to worry, you can begin with this lovely salad. The menu is divided into three groups, Raw, Warm, and Main. There is also a tasting menu. 

So, the occasion was my birthday, and my brother and sister-in-law treated me to this over-the-top dinner at  Laurent Gras’ fabulous L2O restaurant located in the Belden Stratford Hotel in Chicago. The room was stunning, the service impeccable, and the food was everything you’ve heard, and more. I read an article in Food & Wine a while ago, they joked that the French-born chef’s name translates to “Fat Larry” and that he was an avid cyclist who says, “Cooking is also and endurance sport…” 

Chablis Premier Cru Monts Mains 2002 from the domaine of Francois Raveneau epitomizes Chablis’ steely magnificence. One of the few producers to neither fine nor filter the wines, this wine is an elegant reflection of the terrior. We were fortunate to enjoy this extraordinarily complex, sophisticated wine with our first courses. A special thanks to sommelier Chantelle Pabros.

Escolar Jamon, Espelette

Pappardelle, Morel, Asparagus, Parmesan

Diver Scallop, Sauvignon Blanc, Passionfruit-Vanilla

Pork Belly, Truffle, Potato

Smoked Ribeye, Black “Mole,” Olive, Bok Choy

Soufflé
Was I dreaming?

HoLiDaY PaRtY TiMe!

Happy Holidays!

It’s holiday party time!
Are you planning a gathering for your work or business?
Perhaps some of these ideas will be useful…

For the second year in a row, we held our party at The Depot Restaurant in Torrance, California. The banquet room is a warm space with red walls decorated with kimonos. Just the right size for 75 – 100 guests, the lighting is flattering and the acoustics generate good energy in the room yet allow for conversation.

Full bar, great wine by the glass, festive non-alcoholic drinks.

Live Music
Barry Anthony Jazz Band playing Christmas favorites as well as snappy jazz tunes.

Jalapeño Cheese Wontons
Reception with passed appetizers to encourage mingling among the guests.

Ahi Tuna Tartare
Neat little bucket to place used spoons.

Chicken Empanadas with Thai Chile BBQ Sauce
Global Flavors!
 And Fried Macaroni & Cheese (not shown)

Each place is set with party favors, Holiday Jam and Sugar Plum Jam by Stonewall Kitchen decorated with ribbons and bows and a recipe sheet for the Chef’s cooking demonstration.
Chef Shafer prepares the first course, Smashed Potato Corn Bisque, as a demonstration. Everyone gets a copy of the recipe to recreate at home. We had so much fun at the Depot last year, we came back again this year. Last year Chef Shafer demonstrated a Wilted Baby Spinach Salad with Dates and Bacon, excellent recipe, here.
If you are cooking for A LOT of people, this recipe scale is for you:
Potatoes:
  • 25 Red Skin Potatoes
  • 1/2 c. Canola Oil
  • 2.T. Course Salt
  • 2.T. Course Black Pepper
  • 2 T. Chopped Garlic
  • 1 T. Basil Dried
Soup Preparation:
  • 2 c. Diced Onion
  • 2 c. Diced Carrots
  • 2 c. Corn, Fresh off the Cob
  • 1/4 c. Canola Oil
  • 1/2 gallon Cream
  • 1 gallon Chicken or Vegetable Stock

Toss the potatoes with the list of ingredients above, roast on a baking sheet at 350° F for 35-40 minutes. Let cool then smash the potatoes by hand.

To prepare the soup:
Sauté onions and carrots in oil until soft.
Add cream, heat through.

Add smashed potatoes.

Look at this kitchen equipment, would ya? Oh, I love that pot, and how about that immersion blender!!!

Blend briefly, then add stock and heat through.
Add fresh corn kernels, salt and pepper to taste, then…

Serve
First Course: Smashed Potato Corn Bisque
Wouldn’t it be neat to recreate this demonstration for guests in your home during your next dinner party?

Main Courses:
Curry Roasted Salmon, Cashew Veggies

Roast Sirloin with Mixed Mushrooms and Mashed Potatoes
And Buttermilk Chicken & Fries (not shown)
All Served Family Style

Desserts:
Banana Cream Pie

Berry Cobbler
Pumpkin Trifle

Pumpkin Pie with Strawberries
Some tips I have learned over the years from planning holiday parties for the workplace:
  • Save the Date. Let guests know the date well in advance of the party.
  • Plan business party date early in the holiday season so as not to conflict with personal holiday parties.
  • Choose a convenient location, not too far from place of business.
  • Have clear communication (in writing) with the Chef regarding food and with the Manager regarding expectations for set up and service.
  • Encourage employees to bring a guest whether it be a spouse, significant other, family member, or a friend.
  • A pretty and joyful invitation indicates your intention to throw a special party.
  • Have specific start and end times (not too late).
  • Insure safe transportation.
  • Accommodate special dietary needs.
  • Full bar, good wines, special seasonal non-alcoholic drinks.
  • Live music.
  • Entertainment (We love the cooking demonstration)!
  • Employer to make a brief speech, welcome guests, share good tidings.
  • Have unique party favors to take home. (Since we have a cooking demonstration, we give food related gifts).
  • Festive atmosphere and decorations.
  • Encourage guests to wear holiday attire.
  • Pay attention to detail.
If you have holiday party tips for the workplace to share, we’d love to hear them!

Cheeseburgers and Crosstown Rivalry

It’s Friday before THE game, get yourself a Double-Double cheeseburger from the In-N-Out Burger truck in the parking lot on your way into the faculty lunchroom. Before you sit down to enjoy your lunch, you have a decision to make. On which side of the table will you sit?

Saturday is the big football game between longtime crosstown rivals USC and UCLA 1:30 PT at the Rose Bowl Stadium. Not surprisingly, at the K-8 school where I work here in Southern California, there are voracious fans on both sides, all good-natured and spirited! Many of the faculty and staff are graduates of one of these two universities, and those that are not get into the fun by sporting a sweatshirt from their own alma mater.

The lunch table is equitably and fabulously decorated by Judy (a USC fan herself) half the table with USC memorabilia, the other half representing UCLA. There have been 77 match-ups between UCLA and USC with USC winning 42 times, UCLA 28 times, and 7 tie games. Last year’s score: USC 24, UCLA 7.

Where are you sitting? Me, I’m neutral, I’ll sit in any open seat, except when it comes to the Fighting Illini. Then I sit with the Orange and Blue!
UPDATE:
Final Score 2008 Match-Up: USC 28, UCLA 7