★ Culinary Tidbits . . . After reflecting on renowned New York French chef Daniel Boulud’s recent remark to the Miami Herald after being asked the question, What is the worst thing you have ever eaten? He replied, “Raw chicken liver very late at night at a yakitori place in Tokyo. From the minute I put it in my mouth I knew it would be a challenge to keep it down.”
This conjured up memories of my experiences eating this delicacy from freshly killed chickens in Japan. To start with, I certainly would not have eaten them unless I absolutely trusted the origin of the birds and the final result: In my experience the somewhat flavorless “raw chicken liver” or “raw baby beef liver” are enhanced by a few seconds (and not any longer) flip-flop on the grill, this helps to unleash amazing dimensions in flavor, although I have to admit die-hard partakers, my Japanese wife included, disagree and prefer to eat them undefiled.
Archive for November, 2010
Obikà Mozzarella Bar – Los Angeles
Friday, November 5th, 2010
Obikà Mozzarella Bar has opened a sleek, ultra-modern designed space at the Westfield Mall in Century City. It has other locations throughout Italy and one in New York, and this LA outpost totals the 14th location with one more planned for the Beverly Center. At Obikà, the main event is the Mozzarella di Bufala Campana DOP which proprietor Silvio Ursini flies in three times a week from Italy’s Paestum and Agro Pontino regions. Of course, with a name like Obikà Mozzarella Bar, patrons can expect a lengthy mozzarella menu, but Obikà also serves salads, pasta dishes, and other entrees, so not every dish comes with a scoop of mozzarella. And because the menu offers both small plates and entree-sized portions, this could be a lunch, dinner, or join them for Italian happy hour “aperitivo hour” and order a glass of wine plus bites off the mozzarella bar menu.
Thanksgiving at Four Seasons Hotel – Bangkok
Thursday, November 4th, 2010
Madison Restaurant at the Four Seasons Hotel serves a traditional Thanksgiving dinner with a special set menu on the evening of Thursday, November 25th. The Chef is preparing dishes that include scallops with quail eggs, Boston lobster ravioli, roasted barramundi, and of course slices of brown and white roasted turkey with all the traditional trimmings and condiments. To finish: a flan of pumpkin with pecan flakes.
Priced at THB 2,600, subject to government tax and service charge.
For reservations, please call (02) 126 8866 ext 1202.
Wolfgang Puck to Open Restaurant at Hotel Bel-Air – Los Angeles
Wednesday, November 3rd, 2010
Rumor has it that Wolfgang Puck plans to open and operate a new restaurant in the revamped Hotel Bel-Air when it opens sometime mid-year 2011, and a complete make-over for Spago, Beverly Hills is also scheduled.
We do hope that the on-going renovation of the Hotel Bel-Air retains the style of the existing architecture, so as not to change the property for the worst but rather for the better; as it certainly will not remain the same.
Follow the links below for more information on the refurbished Hotel Bel-Air and the rumored Wolfgang Puck opening:
http://www.hospitalitynet.org/news/154000320/4048804.search?query=restaurant%20los%20angeles
http://losangeles.grubstreet.com/2010/10/wolfgang_puck_rumored_to_open.html
http://losangeles.grubstreet.com/2010/10/hotel_bel-air_reopens_in_summe.html
Bangkok International Wine Fair Nov. 25-27, 2010
Tuesday, November 2nd, 2010
Following is a quote taken from their current PR release:
“Our governments, past and present, have never given a damn about our professionals, especially people in the hotel and restaurant trades, even though we are a key part of the tourist industry that helps to generate more income for the country than better favoured sectors. Our aim is to help transform Thai wine trading, and to promote Thailand as a major regional wine trading centre. Some say that our ambition is too big, and that it will never work – given so much corruption in a country like Thailand, only Singapore can do fine dining and wining on any scale. Nevertheless, we want to give it a try! We believe, if we push hard enough, that we can help Bangkok to become the centre of the Southeast Asian wine trade and the leading culinary city of Asia. Obviously, this would be a huge prize for Thailand as well as all F&B professionals – and we also hope, if we can persuade ministers and officials of the potential benefits, that eventually the wine tax will be lowered”.
The first Bangkok International Wine Fair will take place from 25 to 27 November at the Royal Paragon Hall.
Wild Game from Europe at Chesa Swiss Restaurant – Bangkok
Monday, November 1st, 2010Chesa Swiss Restaurant: 5 Sukhumvit 20, Khlong Toei, Bangkok 10110, Thailand +66 2 261 6650
