Archive for December, 2009

B. Naturale, Soft Cream Bar Tokyo – Bangkok

Monday, December 28th, 2009

Chocolate Framboise, New Flavor (image credit: restaurantdiningcritiques.com) B. Naturale – From Tokyo – The Best Soft Ice Cream in Bangkok . . . be sure to try the Hokkaido Milk Vanilla and the Chocolate Framboise . . . at Siam Paragon 3rd Floor & CentralWorld 7th Floor

B. Naturale

Chocolate Framboise (image credit: restaurantdiningcritiques.com)

The Varnish Bar – Los Angeles

Sunday, December 27th, 2009

Varnish Bar Sixth StreetCocktail glass engraved into the door separating Varnish Bar from Cole’s

Varnish Bar
118 E. Sixth St. Los Angeles CA 90014
Tel. 213 622 9999
Live piano music
Credit Cards: Yes
Prices: Drinks around $12

Hidden in the back of Cole’s (one of the two original “French-dip” sandwich shops circa 1908, the other being Philippe’s) is a small, speakeasy-type bar called Varnish, it is accessed through an unmarked door at the rear. Once inside, a hostess will seat you at one of the tables or you may stand at the stainless steel bar where fresh fruits and other cocktail ingredients are displayed on ice surrounded by beakers of house-made syrups. Please be patient as there are only two bartenders, or mixolgists as they prefer to be called, and all the cocktails are hand-built and are meticulously constructed from “daisy fresh” fruit, hand squeezed juices and hand-sculptured ice from a block. For instance, order the Palma Fizz from the small list of drinks, it is made with vodka, lime, fresh ginger, and rose water and if nothing else, it will jump-start you with its spicy, gingery flavor. Incidentally, the name “Varnish” refers to the few varnished railroad cars available for the elite in the early 1900’s, which the decor of the room attempts to recapture. Varnish is the brainchild of NYC mixologists Eric Alperin and Sasha Petraske.

New Year’s Eve Fabulous Gastronomic Menu at Beccofino – Bangkok

Saturday, December 26th, 2009

New Year's Eve Menu Beccofino Restaurant, BangkokNew Year’s Eve Set Menu

Live Kumamoto oysters with Iranian caviar, sour cream and chives
Ostrche Kumamoto con caviale, panna acida e erba cipollina

*****
Lobster and mussel soup scented with black truffle oil
Zuppa di astice e cozze profumata al tartufo nero

*****
Buckwheat tagliolini with white Alba truffle
and taleggio fondue  sauce
Tagliolini integrali al tartufo bianco d”Alba e fonduta al taleggio

*****
Pomegranate sorbet
Sorbetto al molograno

*** **
Crusted veal tenderloin with baby spinach and morel sauce
Filetto di vitello in crosta con spinaci novelli e salsa alle spugnole

Or
Pan roasted John Dory fillet with white asparagus and taleggio sauce
Filetti di san pietro in padella con asparagi bianchi e salsa al taleggio

*****
Pear and chocolate tortino with persimmon sauce
and chestnut ice cream
Tortino caldo di cioccolato e pere con salsa di caki e gelato alle castagne

*****
Coffee & tea selection

Caffè e tè

*****
Cookies & chocolate
Biscotti e cioccolatini

Baht 2,900 ++ per person
Including a glass of Prosecco Extra Dry
“Italian Sparkling wine”

Smuggler’s Cove Bar – San Francisco

Wednesday, December 23rd, 2009

Smuggler's Cove, San Francisco (image file credit: Smuggler's Cove)

650 Gough Street
San Francisco, CA 94102
Tel. 415.869.1900

Smuggler’s Cove offers a whole new approach to rum by featuring a vast array of traditional Caribbean drinks, classic libations of Prohibition-Era Havana, and famous exotic cocktails from legendary tiki bars. In addition, Smuggler’s Cove will offer an unparalleled selection of rare and premium rums from around the world to sip slowly on their own or blended into exotic cocktails. Martin Cate is a San Francisco Bay Area based rum & exotic cocktail expert who for over a decade has been passionate about rum & tropical cocktails. He was the co-creator, designer and chief mixologist for Forbidden Island Tiki Lounge in Alameda, CA. He has met with over a dozen rum distillers in five countries, and lectured at Bourbon and Branch’s Beverage Academy, Tales of the Cocktail, and Tiki Oasis. “I am very excited to help showcase this wonderfully varied spirit both on its own and in delicious cocktails. A great rum drink can be simple and elegant, or complex and dynamic, but it must always be balanced, approachable, and just a pleasure to drink”, says Martin Cate.  Martin has traveled the world to learn the rich history and explore the traditional spices and regional ingredients of the world’s rum producing countries in order to feature them in the cocktails of Smuggler’s Cove. As an award-winning mixologist and member of the United States Bartenders Guild for the last four years, Martin is committed to using only the best quality spirits, fresh-squeezed juices, and housemade ingredients. But while Martin is serious about the drinks, he knows that people are looking for a memorable and fun experience as well. Smuggler’s Cove will be more than just a tiki bar, but it will feature the kind of dramatic, mysterious, and escapist atmosphere that makes a tiki bar so special and makes rum taste better! Smuggler’s Cove will include waterfalls, vintage nautical decor and rum memorabilia, and relics from some of San Francisco’s most famous historic watering holes.  The drinks list has over 80 drinks and more than 200 hundred different rums. They also feature an exclusive, handcrafted rum: Eurydice, a 100% California grown and produced artisan product from the distillers at St. George Spirits, and 100% fresh citrus juice is squeezed in-house daily.

A crew of expert bartenders and mixologists behind the bar who have honed their craft at some of the top spots in San Francisco and Los Angeles, including Gitane, Heaven’s Dog, Malo, Range, Seven Grand, Trader Vic’s, and The Varnish.

Largest Gingerbread House in Bangkok, at Pan Pacific Hotel

Friday, December 18th, 2009

GingerbreadCovering over 30 square metres of floor space, the gingerbread house is the main feature in the Pan Pacific Hotel’s lobby and marks the beginning of the holiday season.  A team of over 30 chefs, supported by the hotel’s Engineering Team, worked for 21 consecutive days to build the structure and complete its decorations.

The gingerbread house is estimated to have used about 800kg of gingerbread in its making, explained Pan Pacific Bangkok’s Executive Chef, Steve van Remoortel. The hotel has also purchased four Christmas trees imported from Denmark, and the scent they emit will bring back memories to “homesick” ex-patriots.

Christmas Tree Imported from Denmark at Panorama RestaurantOne of Two Imported Danish Christmas Trees at Panorama Restaurant. There are a total of four in the hotel

Chapoutier Dinner at Le Beaulieu – Bangkok

Friday, December 18th, 2009

Bila-Haut, Chapoutier

The Chapoutier Wine Dinner at Le Beaulieu Restaurant was successful on two counts, one for the excellent cuisine produced by Herve Frerard and two for the charming Rhone Valley Wines vinified by M. Chapoutier, with a vivid description of each wine delivered by Yoann Coulon, Sales Manager of Siam Gourmet Paradox, the distributor for Chapoutier in Thailand.

Chapoutier Dinner Menu Le BeaulieuFoie Gras at Le BeaulieuPressed Foie Gras Soulard

Pigeon 2Roasted Anjou Pigeon with Braised Endive and Truffle Jus

Lamb 3Slow-Cooked Quercy Lamb Noisette, Ratte Potato and Rosemary Jus

Dessert at Le BealieuRaspberry Vacherin Ice Cream with Raspberry Coulis

Christmas & New Year Celebrations at Beccofino Restaurant – Bangkok

Monday, December 14th, 2009

Christmas & New Year at BeccofinoCHRISTMAS MENU
December 24th -25th, 2009
Japanese King Crab salad with fresh black Norcia truffle
*****
Home made fettuccini with duck liver and black truffles
in caramelized onion sauce
*****
Grilled live Maine lobster with organic rocket salad
Or
Charcoal-grilled Wagyu beef rib eye with baked potatoes
and rosemary sauce
*****
Traditional Italian Panettone cake with anise mascarpone mousse, seasonal fruit salad and white chocolate sauce
*****
Lavazza coffee or Ronnefeldt tea, served with chocolate truffle

Baht 2,200 ++ per person

NEW YEAR’S EVE SET MENU
Menu

Live kumamoto oyster with Iranian caviar, sour cream and chives
Ostrche Kumamoto con caviale, panna acida e erba cipollina

*****
Lobster and mussels soup scented with black truffle oil
Zuppa di astice e cozze profumata al tartufo nero

*****
Buckwheat tagliolini with white Alba truffle
and taleggio fondue  sauce
Tagliolini integrali al tartufo bianco d”Alba e fonduta al taleggio

*****
Pomegranate sorbet
Sorbetto al molograno

*** **
Crusted veal tenderloin with baby spinach and morel sauce
Filetto di vitello in crosta con spinaci novelli e salsa alle spugnole

Or
Pan roasted John Dory fillet with white asparagus and taleggio sauce
Filetti di san pietro in padella con asparagi bianchi e salsa al taleggio

*****
Pear and chocolate tortino with persimmon sauce
and chestnut ice cream
Tortino caldo di cioccolato e pere con salsa di caki e gelato alle castagne
*****
Coffee & tea selection
Caffè e tè
*****
Cookies & chocolate
Biscotti e cioccolatini

Baht 2,900 ++ per person
Including a glass of Prosecco Extra Dry
“Sparkling wine”

The Tar Pit Bar – Los Angeles

Monday, December 14th, 2009

The Tar Pit Bar, Los Angeles (image credit: tarpitbar.com)

Just when New York’s bar scene had become too serious and stodgy even for New Yorkers, Los Angeles took up the slack and is beginning to open bars that are more fun and amusing. The latest being The Tar Pit Bar, 609 N. La Brea Ave, Los Angeles, 90036, www.tarpitbar.com where Manhattan Pegu Club mixologist legend, Audrey Saunders helped out by veteran bartenders Chad Solomon (Milk & Honey) and Christy Pope (Cuff & Buttons) have dreamed-up some stylized neo-tropical drinks that will head-up the bar list, suaver versions than the weary tiki-type concoctions, and served in vintage looking sculpted glassware. House-made bitters and a drink called “The Night Marcher” a mug complete with bondage gear and a ball gag in its mouth and a Barbara Eden look-alike genie glass with a view from the opposite side of the  genie’s bare bottom will prime you for what is to come. Several ice machines will churn out various sized ice, from block to pellet and includes an ideal one and a quarter inch cube. Chef Mark Peel from Campanile Restaurant is the food side of the equation and will devise a menu of small plates to suit the various drinks. Wine Director Jay Perrin will put together the wine list.

Muse – Bangkok

Sunday, December 13th, 2009

Muse

Live Thai bands with intermittent disk spinning by a DJ, Muse is frequented by a young Thai crowd.

Prices: Whiskey (Johnnie Walker Red Label) 1190 baht, mixers are 60 baht, beer (Heineken) sell for 150 baht

New Year at the Four Seasons Hotel 2009 – Bangkok

Sunday, December 13th, 2009

New Year's Eve Four Seasonsp2_1_02p2_1_03p2_1_04