Sigo en mi recorrido con las recetas, los comentarios, los consejos del Bulli.
Sigo descubriendo nuevas texturas en materia primas de excelencia. Se abren oportunidades gastronomitas infinitas. Gelificados, granulados, deshidratados, alquimias…..Hoy, en un día de neblina aquí en mi campo me juego con los aires.
Aire de los naranjos e limoneros que me rodean. Os dejo!

Aire de limón
250 gr. de zumo de limón
50 gr. Jarabe 50%
2 gr. de Lecitina

mezcla el zumo de limón con el jarabe y la lecitina ayudándote de la batidora hasta que se disuelva esta última. Deja reposar unos minutos y a continuación acciona la batidora en la superficie del líquido procurando que entre el aire y forme la espuma. Deja reposar, puedes ir retirando el aire que se ha formado en la parte superior y continuar haciendo más con el líquido restante.

Un consejo, no utilizarla en exceso. Es decir, debe ser un mero adorno en el plato y dar solo un toque en el paladar. No debe predominar ante lo que presentamos, sea pescado, marisco, carne o un dulce.

Visítenos en www.chefencasavalencia.com

geht nun langsam zur Neige… gleich werden wir noch schön gemütlich auf einen 60.Geburtstag gehen. Nach dem langen Umräumtag heute, haben wir uns ein bisschen sitzen auch mal verdient.

Heute morgen um 9Uhr war mein Schwager mit seiner Freundin hier und wir sind losgedüst. 1 1/2 Fahrt sind das von hier bis zu ihrer nun alten Wohnung. Dort haben wir dann schnell alles abgebaut und in den Bulli geschlürt. Die Männer haben die wertvolle Fracht dann noch gesichert und nach einem kurzen Blick auf die Uhr hatten wir dann sogar noch Zeit, durch den IKEA zu gehen. Auf die Hotdogs dort freue ich mich immer am Meisten.

Nachdem wir dann unsere Stunde bei IKEA waren (und unsere 2Kleinteile vor der Kasse liegen ließen, weil die Kassen überfüllt waren) kauften wir uns dann noch die lecker Hotdogs, um uns für die 1 1/2stündige Heimfahrt zu stärken.

Bei den Eltern meiner Freundin angekommen, wurde der Bulli innerhalb einer halben Std. leergeräumt.

Ich war in der Zeit bei meinen Großeltern (Nachbarn), die von Hölzchen auf Stöckchen kamen und von Stöckchen auf den Kinderwunsch. Man frage mich nicht, warum. Allerdings meinte mein Opa mir erklären zu müssen, dass der KiWu mit Wollen nichts zutun habe und ich mich zu sehr unter Druck setze… woher er nun das wieder hat, ich weiß es nicht… ich weiß nur, dass ich die ganze Sache recht locker angehe… meine Einstellung momentan find ich super und das Thema hab ich recht schnell gewechselt, denn 1. geht es meine Großeltern gar nichts an, wie und wo ich mich unter Druck setze oder nicht und 2. will ich einfach nicht drüber reden… und wenn doch, dann möchte ich gern selbst den Zeitpunkt festlegen…

Nachdem ich dann bei meinen Großeltern war, hat mein Mann den Bulli weggebracht und ich hab unser Zeugs  mit nach hause genommen. Und nun sitze ich hier und werd mich gleich etwas aufhübschen. Ich will ja, dass mein Mann eine ansehnliche Frau mitnimmt… :p

AGGREDITI 6 NOTI ANTIFASCISTI DA UNA SQUADRONE DI UNA DOZZINA DI BULLI

BRINDISI: ore 23 poco fa DIETRO AL TEATRO VERDI,una dozzina di ragazzi ,in assetto squadrista, da far invidia ai picchiatori fascisti, sono scesi dalle loro moto e hanno aggredito in modo premeditato uno studente noto a Brindisi, per essere un’ antifascista, che si è sempre battuto a difesa dei più deboli…..non c’è stata alcuna provocazione, nè parole,tra i 2 gruppi,niente, i giovani aggrediti erano seduti per terra a parlare 4 ragazzi e 2 ragazze sono stati aggrediti prima con lancio di bottiglie, sassi e pezzi di legno…poi successivamente picchiati selvaggiamente 2 ragazzi, dal branco.I GIOVANI non
hanno avuto nemmeno il tempo per difendersi… Increduli i passanti che non sono intervenuti nella rissa, dopo la bravata il branco di aggressori è scappato in sella alle loro moto investendo anche un passante …coinvolti i tavolini di un ristorante che affaccia sulla piazza…chiamate immediatamente le forze dell’ordine, successivamente sono riusciti a bloccare il branco di aggressori davanti al BAR il ROSSO E NERO sono volati schiaffi e insulti anche
nei confronti di un agente……..QUESTO è FASCISMO ….la zona puntualmente è presidiata da forze dell’ordine DIGOS FINANZA,POLIZIA e CARABINIERI ma questa sera dietro al Teatro Verdi non c’erano ……ORA BASTA, basta non vogliamo altri poliziotti, non vogliamo altre guardie che non guardano, ora basta…cosa dobbiamo fare??? Si raccomandano tutti i giovani e meno giovani a girare in gruppo e mai soli,….sono tornati i tempi neri……..
incredibile il fatto che si spendano tanti soldi per fare la caccia all’immigrato senza permesso di soggiorno, non è possibile reprimere e colpire le fasce più deboli e lasciare
liberi ed indisturbati squadre di persone che girano armate,in branco con lo scopo di fare violenza su qualsiasi persona debole, da far invidia alle squadre fasciste del ventennio.la redazione di pugliantagonista.it condanna questi fatti e da PIENA SOLIDARIETà a V. soprannominato IZZY,ragazzo antifascista picchiato questa sera e alle altre 5 persone aggredite premeditatamente da
brindisini,non da immigrati ma da brindisini, bulli che in assetto squadrista si divertono la notte.

la redazione di pugliantagonista.it

BRINDISI 24
SETTEMBRE 2009

Suerte que ya para ese entonces había conseguido mis Ray Ban espejados y cada vez que me mirabas a los ojos podías verte a ti mismo. No era una verdad poética, pero te encantaba verte reflejado en los otros. Tu mirada de fotografía digital y los lentes nuevos me escondían los ojos llorosos y lo hacía todo más sencillo. Siempre me compliqué en las despedidas anunciadas pero ahora, como un universo new age de bestseller, el universo parecía conspirar para que nos dejásemos.

“–Cortados por la misma tijera, partidos por el mismo rayo”—solías decir y cierta incomodidad de marioneta recorría los vellos de mis brazos. Tu te sonreías y la incomodidad acababa. Siempre te decía que tus sonrisa desacomodaba los átomos del aire. Ahora creo que ese desacomodo molecular era el principal veneno.

Ella te llama y susurra sobre mi.

No sabe que no soy la clase de persona sobre la que se susurra. En realidad ella no sabe nada. Tantos años en ese lavadero mental con luces de postgrado la han alejado de la realidad de los mortales. La han alejado de la poesía. Le han dejado los ojos vacíos como un alien de plástico que muere nuevamente para una autopsia de televisión.

Yo sé que ella siempre te quiso.

Pero tuvo que conformarse con el Menú del día y eso no te incluía por ese entonces. Hace tiempo y allá lejos te creías una rara trufa italiana. Un sabroso hongo silvestre demasiado exótico hasta para el menú ejecutivo de los martes.

Pero nadie te dijo que en tu pueblo había solo dos trajeados de MBA que no distinguirían una trufa de una sardina. Así que te lo aviso, baby,  no eras demasiado para nadie.

El tiempo pasa y estamos aquí en el camino. Yo ya sé que ella se cansó de la comida de siempre y te quiere en su aderezo semanal. Tu te crees comida del Bulli y yo ya no se como decirte que no combinas.

Ni siquiera me interesé alguna vez por el la gran distracción masiva denominada “Mercado Gourmet”.

Estoy aquí por comenzar el camino y ya se como termina así que si no te molesta preferiría caminar sola.

Hace tiempo que me dijiste que me amabas aún con mis canciones melancólicas y ahora simplemente no me ves. Creo que a veces me vas a atravesar el cuerpo como el tipo de Ghost y su fantasma. No me ves.

No entiendes mi arte. No me ves. No me entiendes. No me desarmas de la manera correcta.

Una vez mi vecina tenía un estanque. Amaba sus pececitos naranjas tan japonecitos y zen. Un estanque cerrado e iluminado con neón verde.

Un día un pececito desapareció. Mi vecina los volvió a contar y una y otra vez y otra vez. Y el pececito no estaba. Mi hermano sugirió que tal vez había cambiado de vibración como los mayas y emigrado a aguas más bellas.

Eso pasa ahora, amor. Aquí en el camino, yo soy el pez que ha desaparecido pero tu no te das cuenta. No crees en los mayas, ni en nada que implique desapariciones. Cuentas una y otra vez y crees que todos los peces están allí cuando ya tienes un estanque de piedra vacío.

Me miras a los ojos y te peinas en mis cristales. Me saco los Ray Ban y al ver mis mirada llorosa solo puedes deducir que ha comenzado a llover en el Camino a Santiago.

Crees que es algo meteorológico, tu PhD no te permite saber las razones por la que la mujer que alguna vez te amó, hoy llora.

Sigue lloviendo y comenzamos el camino que no terminaremos juntos.

After multiple visits to the Bazaar (this being number eleven), Peter and I get most excited when we’re bringing in “Bazaar Virgins” (first timers) to the restaurant. It’s even more fun when they’re big time foodies like our friends Ron and Diane. Thanks to the wonderful staff (William, Felix, Alison, Audra!), we were seated at my favorite table in the Rojo room, with a direct view of the open kitchen.

It’s always a delight when Amanda rolls up to our table with the liquid nitrogen cart (or caviar or cotton candy). And I love when servers that aren’t even working our table (Calvin and Hugh) stop by for a quick hello. I’ve had several people ask me why I keep returning to the Bazaar, when there are so many other places to try, and honestly… besides the incredible food and fun atmosphere, it’s because they make me (and my “virgins”) feel perfectly welcome on each and every visit.

THANK YOU to everyone at Bazaar and SLS!

West Hollywood Cone: Rainbow Tobiko Caviar (almost too pretty to eat!)

Papas Canarias: Salty, wrinkled potatoes with mojo verde

Japanese Taco: Grilled eel, shiso, cucumber, wasabi and chicharron

Tortilla de Patates “New Way” Potato Foam, egg 63, caramelized onions

Gazpacho estilo Algeciras: Traditional gazpacho

Ensaladilla Rusa: Potato salad, tuna belly and mayo (I know this doesn’t look like much, but the flavors here were FANTASTIC.)

Wild Mushroom Soup: Idiazabal cheese and golden egg yolk

Uva Bella cocktails (muddled white grapes, gin, elderflower liqueur, fresh lemon juice, simple syrup and orange bitters).

The Bazaar by José Andrés, SLS Hotel
 465 South La Cienega Boulevard
Los Angeles, CA 9004
(310) 246-5555
http://www.theBazaar.com

< Visit 10

Dining date: 4/26/09

Una donna di 50 anni diventa karateka per amore del figlio.

Una mamma russa è diventata cintura nera di karate per proteggere dai bulli il figlio di 22 anni.

Valentina Ivanova, 50 anni, si è sentita in dovere di proteggere il figlio Danil dalle angherie delle gangs di Mosca.

Valentina ha detto al giornale Zhizn: “Ne avevo abbastanza di vedere Danil tornare a casa pieno di botte e lividi.”

“Una volta l’ho visto mentre un ragazzo muscoloso lo stava picchiando e intorno c’era un gruppo di altri ragazzi che guardavano la scena ridendo. E’ troppo timido per cavarsela da solo così ho iniziato un corso di karate per proteggerlo.”

“In poco tempo ho messo in pratica quello che ho imparato su uno dei bulli prendendolo a calci e pugni e da quel momento mio figlio non ha più problemi. Ho dato a quel bullo una dose della sua stessa medicina.”

“Adesso non solo non si avvicina più a mio figlio ma si offre addirittura di portarmi le borse della spesa quando torno a casa!”

Non, ce n’est pas de la chaîne de resto El Rancho dont je parle. Il s’agit en fait d’El Bulli (le bouledogue), l’établissement de Ferran Adrià, situé près de Barcelone et élu meilleur restaurant du monde pour la quatrième année consécutive par le magazine anglais Restaurant. Qualifié de cuisine moléculaire (il préfère le terme “avant garde”), son style divise: tour à tour adulé ou incendié pour utiliser des ingrédients dangereux pour la santé, Adrià, dont c’est l’anniversaire le 14 mai prochain, s’est imposé comme le meilleur chef mondial à l’aide de plats audacieux et novateurs.

Ouvert 6 mois par an (d’avril à septembre), le restaurant n’accueille que 8000 chanceux pour 2 millions de demandes annuelles, certains allant même jusqu’à envoyer des lettres de motivation. Avec un menu unique à 170 euros hors boissons et composé de 25 plats, le chef a imposé des mets farfelus mais succulents, type sorbet grillé au barbecue, air de carotte, langues de chat ananas et fenouil, chamallows de parmesan… Un style qui n’est pas sans rappeler celui de l’extraordinaire Atelier de Jean-Luc Rabanel à Arles, et qui donne lieu à une expérience culinaire unique.

On notera au passage que l’Espagne compte trois établissements parmi le Top 5 du classement, et que le premier Français classé est Michel Bras, à la 7ème position, devançant Pierre Gagnaire à la 9ème place. Pas top pour le pays réputé comme étant la référence gastronomique mondiale, surtout si on tient compte du fait que le sondage est réalisé auprès de 806 cuisiniers, experts et critiques mondiaux.

Pour lire l’interview de Ferran Adrià, cliquez ici

Dining in the new Saam restaurant makes you feel special. It’s located behind a secured, nondescript door near Bar Centro, at the Bazaar by José Andrés. Each of the twenty courses (one or two bites each) are brought out on individual plates, while you sit at one of the exclusive, coveted tables. To me, it feels like a sleek and sexy modern-day speakeasy.

The service? Impeccable. I haven’t been to Alinea yet, but I’m guessing the experience is close, or at least as close as we’re going to get here in Los Angeles! It’s like flying first class, where you’re treated like a celebrity and you know it. Especially true for an early dinner on opening weekend. We were one of the first to be seated for the Saturday evening service, and at times there were four staff members looking after the two of us.

The food? It was my ninth visit to the Bazaar and I knew the menu backwards and forwards, so I was pleasantly surprised to find each dish “kicked up a notch”, and thrilled to try a few new bites as well. I found myself mouthing “wow” to my husband Peter, especially when we were served updated versions of dishes we tried on previous visits.

“Saam: The Chef’s Tasting Menu” is printed on top of each take-home menu (rolled up and tied with a little black ribbon), a great souvenir to remember an elegant evening. But throughout our wonderful dinner, I couldn’t help but feel there was something missing. The food was the best I’d ever had at the Bazaar, so that wasn’t it. Our server Charlie was attentive, engaging and throughly knowledgeable. Carolina was nearby in case we had any needs or questions as well. Managers William and Felix stopped by to ensure that we (and later, each and every table) were enjoying the evening, but my dinner still felt incomplete. Why?

Because “Saam: The Chef’s Tasting Room” was missing the one thing I love most about the Bazaar (besides the food), it was missing the chefs.

My favorite tables at the Bazaar are one of the two “Tron” tables in the Rojo room. They’re not officially called “Tron” tables… that’s just what we call them because they have cool laser-like red lights beneath the surface. The few times I’ve been lucky enough to have a seat facing the open kitchen was at one of the these tables. I loved watching Chef Voltaggio warm up the “smoking” gun to finish off the salmon dishes. And as a fan of the show “Top Chef”, could there be anything better than seeing Chef Marcel Vigneron working the foam? By the way, I think the show portrayed him as an arrogant nitwit, because in person he’s a real sweetheart. 

After we finished our evening at Saam, we made our way to the Rojo kitchen where the kitchen staff was in full swing. It was busy, crowded and the room was filled with the frenetic energy that I missed. It sort of felt like I had been at the wrong party earlier.

Do I recommend Saam? Absolutely. Especially if it’s your first visit to the Bazaar. It’s quieter and more focused than either the Rojo or the Blanca room, and you’ll be carefully guided through a palate pleasing, high-flying experience. Heck, it’s not that I don’t like flying first class (the few times I’ve experienced it), it’s just that I like watching the crew even better.

Tasting Menu is $120 per person.

Course #1: Salt Air Margarita. Delicious as always.

Course #2: Sweet Potato Chips and Yogurt Dip. I love the anise flavor in the yogurt.

 Caviar Steamed Bun. Using the steamed bun makes for a nice twist on a classic.

Course #4: Olive Oil Bonbon This was such a treat!! I first saw this being made on “Gourmet’s Diary of a Foodie” by Chef Andrés and his Minibar Chefs: Ruben Garcia and Katsuya Fukushima. It’s like a candy shell filled with olive oil. Into your mouth and it crumbles. SO AMAZING.

Course #5: Bagel and Lox Cone. Delicious as always.

Course #6: Cotton Candy Foie Gras (foie gras rolled in corn nuts). Still a favorite and so good I forgot to take a photo before eating! (photo from previous visit)

Course #7: Olives Ferran Adria. My first love (and why I started taking Molecular Gastronomy classes last year!)

Course #8: Jose’s Ham and Cheese.  I LOVED the Jamón Ibérico with the soft La Serena cheese inside the “air bread”. This was one of the “kicked up” dish updates, similar to “Philly Cheesesteak”. La Serena is a creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain.

Course #9: Sea Urchin Conservas. Fantastic flavors AND presentation.

Course #10: Boneless Chicken Wing. Delicious as always.

Course #11: Shrimp Cocktail. The updated cocktail sauce was richer, almost creamy.

Course #12: Nitro Gazpacho. I always love when the Liquid Nitrogen cart rolls up! Gazpacho “cooked” in the nitro.

Course #13: Blufin Tuna Toro (and Norwegian Lobster). Both AMAZING.

Course #14: Norwegian Lobster. Perfection in one bite.

Course #15: “Smoked” Salmon. Another favorite, the dish is finished using a “smoking gun”.

Course #16: Not Your Everyday Caprese (top). I recently learned how to make these liquid mozzarella balls!

Course #17: Tournedos Rossinii 2009. Wagyu beef, truffle and foie gras. MORE PLEASE!

Course #18: Dragon’s Breath (caramel popcorn “cooked” in liquid nitrogen). Currently only served in the Saam room, we’ve enjoyed it several times before. It’s FUN!

Felix Meana making Dragon’s Breath

Coconut in a “Half Shell”. Peter loved all three desserts. I was too full!

Chocolate Biscuit Coulant Michel Bras (above) and Petit Fours: Tablets, Bonbons

Mentioned above:

Tron, the movie

Tron, the table

Alinea (someday!)

Top Chef

Smoking Gun

Molecular Gastronomy Classes

Gourmet’s Diary of a Foodie

Watch the episode with the Olive Oil Bonbon!

MiniBar

In the kitchen with the chefs

<< Bazaar Visit #8

Bazaar Visit #10 >>

All my Bazaar photos on Flickr

De nuevo marca el ritmo de la cocina mundial. Por cuarto año consecutivo el restaurante ‘El Bulli’ del maestro español Ferrán Adrià ha sido galardonado con el “S. Pellegrino” de la reputada revista gastronómica “Restaurant” como mejor restaurante del mundo.

Amigo del minimalismo en la presentación, ‘El Bulli’, radicado en la localidad de Roses (Girona), cuenta entre sus creaciones más llamativas con menestra en texturas, las ostras con aire de zanahoria, el falso caviar de melón y el tuétano con caviar.

Además de el primer puesto de Adriá, España clasifica otros tres restaurantes entre los diez primeros de una lista de cincuenta: los vascos “Mugaritz“, de Andoni Luis Aduriz (cuarto lugar), y “Arzak“, de Juan Mari Arzak (octavo), y el catalán “El Celler de Can Roca“, de Joan Roca (quinto).

El alza de la gastronomía vasca queda reflejada con la incursión de otros dos chefs en la lista: “Martín Berasategui” (trigésimo tercero) y “Asador Etxebarri“, de Victor Arginzoniz (trigésimo noveno).

Es de destacar que pese a todos los problemas que ha tenido en los últimos tiempos, ‘Fat Duck‘ repite con la ‘medalla de plata’. El restaurante del restaurador británico Heston Blumenthal (pionero, junto a Adriá, de la aplicación de la ciencia a la cocina), sufrió el pasado febrero una crisis, cuando echó el cerrojo por una intoxicación que afectó a unos 400 comensales.

“The Flirtini Incident”

The last time Peter and I hosted Easter brunch at our house, it was sort of a disaster.

We invited my sister Janet, Peter’s sister Susan and both their families for a late Sunday brunch. I spent a few days getting the back garden perfectly decorated with new flowers, and set up a long dining room table outside with my great aunt’s hand-painted china. I even got out my Scottish (clan Maxwell) grandmother’s antique linen napkins and gently ironed each piece, which wasn’t so easy to do because of the hand-embroidered “M” sticking up on the corners.

It was a gorgeous Easter Sunday and our backyard looked like a page out of House & Garden magazine. Especially with the flea-market chandelier hanging above the table. Peter had secured it to a large branch on our oak tree, even though we didn’t need the light of course. But the glass was so pretty, twinkling in the sun through the leaves.

I always like having a “signature” cocktail when I entertain for a large group (even for brunch!). It makes it easier for the hostess (so I don’t have to set up a full bar) and it makes it fun for the guests, especially if the drink is something new. 

A few weeks before the disastrous Easter, I was watching the Sex in the City episode where Samantha befriends the transvestites in her new apartment building. Throughout most of the episode she and the “ladies” were arguing over late-night noise outside her bedroom window and Samantha couldn’t get any sleep. After an ongoing catfight with the “guys”, including throwing water on them from her apartment window, she finally decided it would be better just to make nice, and hosted a roof-top barbecue for the whole gang. The episode ended with Samantha raising a glass, toasting Carrie, Charlotte, Miranda and her new “girl friends” with a cocktail called, “Flirtini”.

Samantha’s Flirtini Recipe:
2 oz. Vodka
1/2 oz. Apricot Liquor or Triple Sec
1/2 oz. Pineapple Juice
Splash of Champagne, garnish with a strawberry

I thought it would be so fabulous to serve Flirtinis for Easter lunch. They sounded so “fresh and fruity, like springtime”! It was about noon when our guests arrived and the grown-ups started drinking the first of several pitchers. I had never gotten a buzz so fast before (I’m sure it was the vodka mixed with champagne), and by the time we sat down to eat, we were all stinking DRUNK.

What type of food did I serve for our beautiful Easter brunch? I can’t remember (or maybe I don’t want to remember). I had a hangover by late evening and spent the next two days cleaning and packing up the antique dishes. All that effort setting up the garden, gathering our family together, and the memory of the day is just a painful blur.

I haven’t had a Flirtini since, and only remembered it when I suggested to Peter that we should host Easter at our house this year. But he had a much better idea: How about we treat our family to Easter brunch at the Bazaar?

Huevos a la Cubana “Andy Garcia” (12 Tiny Eggs Sunny Side Up), $12. One of the three new brunch items on the menu at the Bazaar by José Andrés. I know this LOOKS like a lot of yolk, but these were small quail eggs. Lightly crispy underneath with a savory tomato sauce on top.

Eggs Benedict “New Way”, Iberico Ham, $18. So beautiful that I couldn’t stop turning the plate and taking photos! The piece of ham was CRISPY and crackled when I bit into it, and the foam tasted like butter. I’ll never be able to have Eggs Benedict anywhere else again.

Savory Spanish Torrijas: Iberico Ham, Egg 63 (egg was poached at  63ºF.) and Idiazabal Cheese, $18. This was my favorite new brunch item. It was very similar to french toast under the ham… but so much better of course!

Along with the new brunch items, we shared dishes (that I’ve had several times before) from both the regular Traditional and Modern menus including:

Tuna Ceviche and Avocado Roll, $12. My sister Janet’s favorite.

Crab Meat Steamed Buns with Pickled Japanese Cucumbers, $18. Three per order (about two bites per little sandwich), never enough!

Croquetas de Pollo (Chicken and Bechamel Fritters), $8 This is ALWAYS a favorite at the table. Perfect bites (like large tater tots) of little “chicken pot pies”.

Bloody Mary: Freshly made tomato juice with a celery-wasabi foam, $16. Definitely could have been a meal in itself! I loved the wasabi foam on top.

In front: Tableside “Nitro” Blood Orange Screwdriver: Frozen liquid nitrogen blood orange and vodka, $20. House-made Lemonade (freshly squeezed lemon juice, rosemary syrup), $6. Bloody Mary (back, left).

Felix Meana making the “Nitro” Blood Orange Screwdriver: Frozen liquid nitrogen blood orange and vodka. I love when the liquid nitrogen cart comes rolling up to the table. This screwdriver was velvety smooth and strong! We all loved it.

Clockwise from top left: Jade (partial), my nephew Cody, Peter’s niece, Chanel.
Top Right: My niece Kindal and Cody’s girlfriend Jade.
Bottom Right: Peter’s sister Susan and her boyfriend, Jerry.
Bottom Left: Chanel, Peter and Miles (Peter’s nephew).

Clockwise from top left: Miles and my friend, Laur.
Top Right: Susan, Jerry, my sister, Janet and nephew, Chace.
Bottom Right: Jo (me!) and Peter.
Bottom Left: Cody and Chanel.

Clockwise from top left: Miles digging into dessert, Chace gets comfy on the Blanco couch. With the twins, Chace and Kindal.

Peter holding court in the Blanca room! The Rojo room was closed for the restaurant’s first official brunch.

Chef Marcel Vigneron invited the twins (my sister’s kids, Chace and Kindal) back to see the kitchen. They are both fans of “Top Chef” and have been cooking since they were really little, so this was heaven! Thanks Chef!

Dishes we also shared, that I’ve had on previous visits:

Sweet Potato Chips with Yogurt Tamarind Dip, $10

Philly Cheesesteak Air Bread, $8

‘Pa amb’ tomaquet (bread with tomato in Catalan)

Foie Gras and Quince on mini Brioche Bun, $15

Nitro Coconut Floating Island Dessert, $10

We also shared a pitcher of Sangria Rojo, $42. (no photo)

An extra treat for me was meeting Chef Katsuya Fukushima (in photo, at right). I had seen him on an episode of “Gourmet’s Diary of a Foodie” and was wowed by his knowledge of “modern” cuisine. Chef Fukushima works closely with José Andrés at MiniBar in Washington D.C.

A very special THANK YOU to Bazaar Manager, Felix Meana (also in photo) for taking such good care of us. You made the day extra special.

Thanks also to William and Audra for organizing our large (table of twelve) reservation!!

Bazaar Brunch Menu (pdf)

All my Bazaar photos on Flickr

Mentioned above:

Sex in the City: Episode 48

Top Chef

The twins cooking

House & Garden

“The Flirtini Incident” Written by Jo Stougaard ©MyLastBite.com All Rights Reserved. No usage allowed including copying or sharing without written permission.

Sulla villetta del Tecnico c’era questo gruppo di ragazzi dall’aria poco raccomandabile che sghignazzavano, di cui uno in particolare mi è rimasto impresso per le sue guance piene e paonazze, per i suoi capelli crespi tutti unti di gel e per il suo modo di muoversi molleggiato come fosse un pupazzo di gomma il cui corpo si rassegna al fallimento di ogni tentativo di assumere una postura diversa da quella standard: gambe dritte leggermente divaricate, petto in fuori, braccia a 45 gradi rispetto ai fianchi, mento alzato. Anche il semplice portare all’orecchio il telefono sembrava creare una certa tensione.

Gli altri ragazzi avevano corpi normali e fumavano, ridevano, dicevano parolacce e sputavano. Il colore prevalente in quel gruppo di corpi era il nero lucido delle giacche e delle scarpe.

Ho l’impressione che ci fosse anche un cane triste e spelacchiato accucciato ai piedi della panchina, ma potrebbe essere frutto della mia immaginazione.

Insomma, erano quelli che un giornalista di Studio Aperto classificherebbe come bulli (anche se un po’ grandicelli) o più semplicemente giovani e che chiunque viva nel mondo reale sa di avere una copiosa rosa di nomi a cui attingere per definirli in modo inequivocabile: grezzi, cegni/c’gnel, ciambretti, crugni eccetera (ce ne sono altri, anche più specifici, ma al momento mi sfuggono: si accettano suggerimenti); una volta li chiamavano anche cafoni.

Il punto è che erano proprio quel genere di persone che quando andavo alle elementari non avrei mai voluto trovare sulla mia strada; e anche oggi, vedendoli all’orizzonte, istintivamente ho cercato altre strade, ma non per paura – so che non si divertono con quelli che hanno la barba – bensì perché mi disturbavano il sudore che colava dalle loro fronti insieme al gel, i loro ghigni, quel loro modo di sbuffare dal naso come bovini, i loro schiamazzi e i loro movimenti privi di qualsiasi barlume di grazia – niente a che vedere con le persone goffe: quelle si vede che vorrebbero essere aggraziate anche se qualche volta non ci riescono e la loro goffaggine ha qualcosa di piacevole, oltre che divertente; questi, invece, si compiacciono della loro disgrazia – e infine le suonerie chiassose dei loro cellulari.

Tuttavia alla fine sono passato loro davanti proprio mentre il ragazzo che aveva attirato la mia attenzione per il suddetto elenco di motivi, chiuso il cellulare, tornava nella posizione standard e, rimbalzando, urlò sguaiato: «Uagnun, a’m a ggij a ccheis d’ Raffy? Almeno n fascim’ i capidd…»[1], che – trascurando il fatto che le frasi fossero tutte in un dialetto pronunciato aprendo tutte le vocali (che è una cosa che somiglia alla gara a chi ce l’ha più lungo, oltre che priva di grazia) – sono parole che se le avessi sentite dire a qualcuno seduto a un tavolo all’ora del tè non avrei battuto ciglio ma, anche se probabilmente avrei dovuto aspettarmelo, è l’ultima cosa che mi avrei pensato di sentir dire da uno di loro; questo ha innescato una serie di confronti basati sullo schema una volta… oggi invece… la cui conclusione forse un po’ nostalgica è: non ci sono più i bulli di una volta…

Non che farsi i capelli sia una cosa cattiva o poco dignitosa – anche se tutto quel gel un po’ lo è – o poco da macho, però è un genere di cose che loro non avrebbero mai detto ad alta voce senza essere presi pesantemente per culo da tutto il branco (proprio perché una volta una proposta del genere era un invito a farsi prendere per il culo; e dimenticavo: Studio Aperto li chiamerebbe anche branco) e il fatto che invece oggi non sia più così è una cosa spiazzante tanto che non sai davvero più cosa aspettarti: potrebbe anche venir fuori che quei ragazzi siano personcine per bene!

Sunday night at the Bazaar with Phil from “My Life As A Foodie”, his wife Katrina, and fellow food-lovers Dean and Stephanie.

When we were seated at the “Chefs Table” in the Rojo Room, Peter and I made sure that he and I were the two diners facing AWAY from the open kitchen. We had four eager “Bazaar Virgins” with us and for them to get the most of the experience, they faced the chefs, giving them first-class seats to the “show”!

We shared many of what I now call “essential” tapas from both the Blanca and Rojo menus. These are dishes we get every visit and include: Jamón Ibérico, Chicken and Béchamel Fritters, Sea Urchin with Avocado in a Steamed Mini Bun and Philly Cheesesteak Air Bread (photo links below).

This was my eighth dinner at Bazaar. Had I tried everything on both the Rojo and Blanco menus? Well no, to be honest there were still a few vegetable dishes I’d been avoiding. It’s not that I don’t like veggies, it’s just that when presented with a choice between plump butifarra (sausage) or brussel sprouts… I’m going to always insist on the meats (or seafood or foie gras) first.

Our evening was made even more delightful when Chef Voltaggio presented a NEW, elegant salmon dish that he wanted us to try. The “Smoked” Salmon was cooked sous vide (French for “under vacuum”), served with cucumber “noodles” and set on top of a small potato blintz. This was all presented under a glass dome and served on a piece of black slate. Before leaving the kitchen, the dome was lifted slightly and Chef Voltaggio “smoked” the salmon with a culinary *smoking gun. When the servers brought the salmon to the table, puffs of smoke gently wafted from under the glass as the domes were removed. It was cool (and tasted heavenly).

General Manager, William Douillet, seemed to always “magically” appear when there was the slightest inquiry.  Thoughtful and courteous, he always makes each visit a “special” occasion. Our four friends, no longer “Bazaar Virgins”, still haven’t stopped talking about the experience.

Tapas we tried on this visit:

Ajo Blanco: White Gazpacho, Tomatoes, Grapes, Raisins, topped with Tomato Granita $5. I loved this savory dish (sort of like a panna cotta), especially the texture of the granita on top.

Sautéed Cauliflower “Couscous”: Cauliflower puree, harissa, pomegranate $8. The tiny, crunchy bits of cauliflower were terrific mixed with the pomegranate.

Brussel Sprout Leaves with lemon purée, apricots, grapes and lemon “air” $8. I hated brussel sprouts as a kid, so the fact that I actually liked this was a nice surprise.

Buñuelos (Codfish Fritters) with Honey Aoli $8. I liked that I could really taste the fish in these fried balls. Usually with deep-fried fish, all I taste is the “fried” part.

Cheese from right to left: This was my first taste of La Serena, a creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain. Valdeón is a rich, creamy, intensely-flavored cow and goat’s milk blue cheese, saltier than Stilton and not as intense as Cabrales. Idiazábal is the national cheese of the Basque country, is made from sheep’s milk and is usually smoked. Served with Picos (Spanish crispy bread) and Quince jam. 3 Quesos $15

The “Smoked” Salmon arriving at our table…

The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz. The flavors and textures were OUTSTANDING… perfectly cooked salmon, with faux cucumber noodles on crispy potatoes.

Wild Mushroom Rice with Idiazábal Cheese, $10. A creamy, savory tapas version of the rice dish Marcel surprised us with on visit #4 (sans truffles).

“Essential” Bazaar Tapas that we get on every visit:

Sea Urchins, Avocado in a Steamed Mini Bun

Jamón Ibérico (Iberian Ham)

Chicken & Béchamel Fritters

Philly Cheesesteak Air Bread 

‘Pa amb’ tomaquet (bread with tomato in Catalan)

Mentioned above:

My Life as a Foodie
(with many more Bazaar dinner details)

* The Smoking Gun

More about Sous Vide cooking

Chef Michael Voltaggio

Manager William Douillet

My Bazaar Photos on Flickr

Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.thebazaar.com

Dining Date: 3/29/09

<– Bazaar Visit 7

Bazaar Visit 9 –>

You would think after six group dinners at the Bazaar, I’d have tried everything on the menu right? Wrong.

I thought so too until I started ticking off each dish on a contraband menu that I brought home last month. The truth is, I even started forgetting dishes that I had already tried a few months back, like the Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. I tried it on my first visit, but didn’t take a photograph of it… so I forgot.

Visit #7 was a Bazaar “Girl’s Night”!
A few months ago I “met” Ashley on Facebook. We were always commenting on the same food photos (by mutual friends) or posting notes about restaurants we’d recently tried. After we became Facebook “friends”, I invited her to our Slumdog Oscar Party and we quickly planned a night out at the Bazaar.

Our “Girl’s Night” fell on a Tuesday, and it was the first time I’d been to the Bazaar on a weeknight. I figured it would be slower than the weekend, and was surprised to see every table filled when we sat down in the Rojo (my favorite) Room.

There were several “restaurant celeb” sightings that evening, including Brent Bolthouse tucked into one of the black leather booths. At the table to the left of us was a writer from “Travel and Leisure” Magazine, and we overheard that another great review was on the way. Seated to the right of us in the second leather booth, was none other than Chef Octavio Becerra from Palate Food and Wine. When he got up at the end of his meal, I stopped him to say hello. Peter and I love his “Porkfolio” and Salmon Rillettes!

This was Ashley’s first visit to the Bazaar, so we ordered a few of the “must haves” tapas including the Philly Cheesesteak with Air Bread, Foie Gras Cotton Candy and tender Lamb Loin (links to photos below). When I scanned the menu, I didn’t remember trying the Butifarra and white bean dish so we ordered that as well, and that turned out to be our favorite dish of “Girl’s Night”!

Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. The white beans were incredible… soft on the inside with a light crispy topping.

Organized Caesar Salad with Quail Egg and Parmesan

Soy-marinated Salmon Roe Cones

Chocolate Lollipops: Raspberry White Chocolate and Candied Orange Peel Chocolate

Additional Dishes We Shared:
Philly Cheesesteak: Air Bread, Whipped Cheddar and Wagyu Beef 

Foie Gras rolled in Corn Nuts and wrapped in Cotton Candy

Chicken and Béchamel Fritters

Lamb Loin with Mushrooms and Potato

Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.TheBazaar.com

Dinner with Ashley, 3/24/09

Thank you William!

Mentioned Above:
Facebook

Slumdog Oscar Party

Brent Bolthouse

Travel and Leisure Magazine

Chef Octavio Becerra

Palate Food and Wine

Porkfolio & Salmon Rillettes

<– Bazaar Visits 5 & 6

–> Bazaar Visit 8

After the great surf-trip our friend Pavel had to go home because his school and job were waiting. Markus, Jule and I went on to Byron Bay where nearly everybody of our little surf-team was staiing for at least two nights. I tell you what, Byron Bay is soooo cool! Probably one of the best places I ever have been at. This little town full of idealisitc Hippies and without any Mc Donald`s (nowbody is allowed to know that there are 2 subways) is special in nearly every way! Lot`s of old VW Vans made me dreaming to have my one one and all the happy Hippies on the streets just make you having a great time! Just to tell you about a few strange people I saw a rock band on the street in the middle of the night, a fire show performing Hippie on the beach at night, a drunken man with a guitar on a playground, nude Hippies running out of the ocean and dancing at the beach to music which just exists in their minds and wondering about the lights of cars, a Hippie practicing flip flops on the main street at night and nice drumming friends at the beach! The night is Byron`s day!

There are less places you can find that get a positive feedback of everybody you ask. Byron is one!

When we decided to stay here one more day we also booked a day tour to Australia´s most craziest town Nimbim! Even the name is crazy and that has a reason. Nimbim is the HIPPIEtown ever! You never can find a place more hippielike than Nimbim! Every single person, every shop, every thing you see, every coffee is a impression of the hippie lifestyle. All you can read is something about ending the prohibition, legalizing weed, or just relax and enjoy life.

Taking illegal drugs is as illegal as everywhere else and so Nimbim is a little bit like a goal without fences. Our bus driver explained us how to deal with the magic mushroom cookies and sweeties you can bye everywhere and to stop dealing as soon as somebody is crying “taxi”. Jim, our bus driver was really a hippie. He told us how they burned down the Byron Bay police station and how they saved a rain forest back at the 70s.

After Nimbim we also met another Hippie which came to Australia 1970, bought a big piece of land and started to grow his one rain forest. Now he is living in and from his one forest. This place is weird. I was totally impressed by the idea that the whole big forest is just 30 years old and this guy was telling about drugs as it would be the onliest thing in his life. Okay, it probably is the onliest thing in his life. For sure this was a day full of different impressions and a great experience.

PS: At one shop in Nimbim I saw a little drum which is now mine! I missed it so much *drumming*

I think it’s perfectly fitting that my fourth visit to the Bazaar by José Andrés, came just a few days before the L.A. Times awarded the restaurant FOUR stars. I don’t have a rating system on MyLastBite, but if I did… I would give the Bazaar a TEN (out of ten).

Since the very first night the restaurant opened (I was there), I’ve been telling everyone about this “gift” that Jose Andres has given to L.A. I know times are tough, but if you can afford to eat out once in awhile and haven’t been to the Bazaar yet, then make a reservation now. Your spirits (and taste-buds) will be quickly lifted, and you’ll feel good that you did something nice for yourself.

I love the Bazaar so much that I find myself berating friends who haven’t been there yet. These are friends who eat out once or twice a week and just haven’t “gotten around to it”. I want to shake them and scream “Do you have ANY idea what you are missing?”. Thanks to S. Irene Virbilia (L.A. Times Restaurant Critic), maybe now they’ll finally go experience the magic for themselves. 

The Bazaar is not just a “special occasion” restaurant, although on this fourth visit we went to celebrate my nephew Cody’s birthday. Each time we go to the restaurant, Peter and I make sure to take family or friends, because it’s such an awesome experience to share with people you love… especially if you are celebrating something (or someone) special! 

What we ate:

Of course, we started the evening with my favorite… the Foie Gras Cotton Candy! Bites of foie gras rolled in crushed corn nuts then wrapped in cotton candy. My nephew Cody and his girlfriend Jade loved them! $5

Caviar Cones with Crème Fraîche $8

Nitro Caipirinha $20

Making the Nitro Caipirinha (cachaça and lime) made with Liquid Nitrogen

“Not Your Everyday (Winter) Caprese” (Molecular Liquid Mozzarella Balls)$12

Steamed Crab Buns with Pickled Japanese Cucumber $15

”Just Shrimp Cocktail: Yea Right” $12

Alitas de pollo: Boneless chicken wings with green olive puree $9. These were so good, we ordered seconds!

Chef Marcel Vigneron brought this special dish to our table. I can’t remember what is was called, but it was filled with mushrooms and topped with freshly shaved truffles. A wonderful treat… THANKS CHEF!!

truffles, lovely truffles!

Pisto Manchego con flor de calabaza: Sauteed peppers, zuchini, onions, eggplant and tomatoes with a beautiful poached egg. $9

Beef Hanger Steak and Piquillo Pepper Confit $10

Japanese Baby Peaches with Persimmon, Yogurt and Olive Oil $12

The incredibly gracious William Douillet making our “Dragon’s Breath”! Caramel Popcorn bites “cooked” in Liquid Nitrogen!

William lifting the Caramel Popcorn out of the Liquid Nitrogen!

I love Cody’s face as he bites into the “Dragon’s Breath”!! Priceless.

Cody exhaling the “Dragon’s Breath”

Cody, Jade and Chef Marcel Vigneron

The Patisserie Menu

Nitro Island, specially delivered by the lovely Waylyn Lucas!

“Nitro Coconut Floating Island” Dessert $10

Apples Carlota $10

Jo, Felix, William, Dan, Jade and Cody. Thanks for ANOTHER fantastic evening!

 
My wonderful husband, Peter.

Additional dishes we had (as well as previous visits):

Olives Ferran $8

Sweet potato chips $10

Toro (Tuna) “Nigiri”, Wasabi, Watermelon, Soy and Jalapeño $16

Jicama wrapped guacamole with micro cilantro and corn nuts $10

“Philly Cheesesteak”: Air bread filled with cheese and topped with Kobe beef $8

Lomo de corder con Patatas y trufas: Lamb Loin with Mushrooms and Potato. $14.00

Jamon Platter $32

Five Quesos: Murcia, Valdeon, Idiazabal, La Serena, Manchego $25

Jamon Croquettes $9

The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.TheBazaar.com

Bazaar photos on Flickr

Dining Date: 2/15/09

<– Bazaar Visit #3

–> Bazaar Visit # 5 and 6

Mentioned Above:

L.A. Times (Don’t miss the awesome video)

About Cody

My Adventures in Molecular Cooking

My third visit to The Bazaar by José Andrés made me realize what a great deal the restaurant really is. No, seriously… I think it’s an absolute steal.

For the past few months I’ve been learning how to make molecular goodies at home, so I really enjoy seeing different techniques that the chefs are using at Bazaar. Three recipes that I’d love to master are Ferran Adria’s “Liquid Olive”, “Pea Ravioli” and also something called “Dragon’s Breath” Popcorn. 

Over the years I had seen the “Liquid Olive” and “Pea Ravioli” on various TV shows including “No Reservations with Anthony Bourdain” and “The Best Recipes in the World with Mark Bittman”. Both of the episodes took place at Albert and Ferran Adria’s world-famous elBulli restaurant, on the Costa Brava in Roses, Spain. 

My husband Peter and I have tried getting reservations at elBulli for many years, and once again we were notified that all spaces were filled for the upcoming 2009 season. (Email from elBulli)

ElBulli receives over 2 million reservation requests each season, and there are “only” 8,000 seats available from June to December. Yet I email the restaurant a few times a month, just reminding them that we are open to any available dates and figure that if it happens, great… if not, then we try again next year (and the year after).

If by some miracle, there is a cancellation this season and we get the much anticipated “we-won-the-elBulli-lottery” email from Luis Garcia (the man in charge of bookings)… there is no doubt that we would dig deep into our savings and try to go. We could only do this if we had enough time to actually book the trip properly… meaning if we got the notice a few days before the reservation date, there would be no way we could swing it. 

Now just for the fun of it, let’s say we are given a confirmed reservation at elBulli a full thirty days before the actual departure date. How much would it actually cost to eat that one meal at elBulli?

I decided to find out and started researching flights and hotels on Hotels.com, where I “faux-booked” a trip for June 2009.

I began this exercise (in positive thinking) by searching for the following:
- Two round trip tickets from Los Angeles to Barcelona.
- Six nights at a hotel in Spain: Five in Barcelona and one in Roses near the restaurant. (Realistically, if we would make the trip to elBulli, then we would want to at least spend a few extra days sightseeing around Barcelona).
- Transportation from Barcelona to Roses. 

Our faux-itinerary:

Air Travel
Monday 22 June 2009
Depart Los Angeles (LAX) 5:45 pm 
Arrive Barcelona (BCN) 7:30 pm
+1 day  
Airberlin 3531  / 8564
(Connect in Dusseldorf International Airport)

Monday 29 June 2009
Depart Barcelona (BCN) 8:45 am 
Arrive Los Angeles (LAX) 3:50 pm
airberlin 8937  / 3530

Hotel
5 Nights at Hotel Sidorme Mollet in Bracelona (I chose the most inexpensive hotel offered).

Total for flights and above hotel (price combined on Hotels.com) is
$2,826 (for both of us)

Add in one night at Vistabella hotel in Roses where elBulli is located is $180 per night.

Rental Car (europcar.com)
Barcelona Pickup June 25 / Return June 28, three days for $160

Above Subtotal $3166.00

To that, I add on these costs:

The elBulli 30-course tasting menu, which would cost approximately $500 ($250 per person, or more).

A full-time dog sitter: Our three dogs are like kids to us, so when we go out of town we pay someone to love them, feed them, run them and most importantly… sleep with them. I know… they are spoiled (we call them “duvet” dogs). For a week away we would pay our usual sitter (Jade), $100 per day. Total of $700

TOTAL for this itinerary: $4366.00

I would still need to add in additional meals & entertainment for the week. We can get by on two meals per day, and will definitely want to hit every tapas bar in site. Then there are museums, entertainment, transport around Barcelona and shopping. I’m going to just round it out to $5,000.

I know there are probably much cheaper ways to make the trip, maybe take the bus or train instead of renting a car, or find super cheap airline tickets with ten stops in between. Whatever the actual costs, we are still talking THOUSANDS of dollars for one coveted meal at elBulli.

How about another famous molecularly focused eatery that’s closer to home? MiniBar… José Andrés’ tiny, six-seat-only restaurant in Washington DC? I first learned about MiniBar on Gourmet’s Diary of a Foodie (on PBS) and the episode was called “Anatomy of a Meal with José Andrés”. Just last week, MiniBar was featured again on “No Reservations with Anthony Bourdain”. That’s where I first saw the “Dragon’s Breath” popcorn and it was just SO COOL… after cooking the small bites of caramel popcorn in liquid nitrogen, Andrés and Bourdain popped the pieces in their mouths and “smoke” came out of their nostrils.

MiniBar is much easier to get to then Roses, Spain, and if we actually scored reservations, the tasting menu (27 little bites) would cost $120 a person. We could easily fly in for one or two nights and keep the costs down (a little bit). MiniBar’s 8:30pm seating starts at 8:40 and can take up to 2.5 hours, so I would plan to arrive the day before in case of flight delays. Let’s say we have a dinner reservation for March 28, 2009. Here’s the breakdown:

Round/Trip flight to DC (again, using Hotels.com):

Friday 27-Mar-09
Depart 1:10 pm  Los Angeles (LAX)
to Washington DC (IAD) Arrive 8:54 pm

Sunday 29-Mar-09
Depart 5:50 pm Washington DC (IAD)
to Los Angeles (LAX) Arrive 8:20 pm 

Two nights at the Candlewood Suites Herndon

Rental Car: Hertz Economy Car

Total for above (for two people): $687
+ $240 for MiniBar
+ $400 for additional meals, sightseeing & shopping

 A trip to José Andrés MiniBar in Washington DC (Air, Hotel, Car and Meals): $1327.00

I could spend the next few days trying to figure out the costs of visiting restaurants that focus a large part of their menus on molecular, modern treats… Alinea in Chicago, wd~50 in NYC, Mugaritz and Arzak (both in Spain), and the mighty Fat Duck in England… but the point I’m trying to make is… I don’t have to. I can hop in my car and drive the fifteen minutes to the Bazaar by José Andrés and slurp down ten liquid “Olives Ferran Adria” (that’s what they’re called on the menu) and the “Dragon’s Breath” liquid nitro cooked popcorn? Yup, the Bazaar has that too! 

Honestly… the place just makes me happy! Each time I’ve taken someone new to experience it with me, and it’s like we’re all in kindergarten and just visiting the circus for the first time… but with way better concession snacks!

For all the joy and deliciousness I’ve experienced in my three visits to Bazaar … I really believe it’s an absolute bargain.

Our cost for our most recent dinner at The Bazaar was $158 for the two of us. That included 9 dishes, 2 desserts and 2 cocktails. The price also includes entertainment (if sitting near the Rojo kitchen) and education (if you’re into molecular cooking too!).

Finally, in comparison to a night at elBulli, The Bazaar by José Andrés is a steal. I know times are tough and I feel tremendously grateful that I get to eat there at all. To me, it’s worth every penny.

New Dishes We All Enjoyed (we were joined by my sister Janet, her husband Paul and our good friends Afaf and Ray):

This gorgeous dish (above and below) is called ”Just Shrimp Cocktail: Yea Right” $12

To eat, you put the whole shrimp in your mouth and squeeze the cocktail-sauce filled pipette! 

Sweet Potato Chips with Yogurt, Tamarind, Star Anise $10

Adorable (almost Barbie doll size!) Foie gras and Quince on a Mini Brioche Bun 3 for $12

Sea Urchins, Avocado in a Steamed Mini Bun 3 for $12

Beef Hanger Steak and Piquillo Pepper Confit $10

Toro (Tuna) “Nigiri”, Wasabi, Watermelon, Soy and Jalapeño $16

“Dragon’s Breath” Caramelized Popcorn made with liquid nitrogen. After you pop these treats in your mouth… smoke streams out your nose (like a dragon)! Made by Chef de Cuisine, Michael Voltaggio. Thank you!

Chef de Cuisine Michael Voltaggio

“Nitro Coconut Floating Island” with Passion Fruit and Banana. It was soft on the inside and frozen on the outside.

Beet Meringue with Pistachio Cake and Berries

Chocolate Cake topped with Gold

Dishes we had on previous visits and enjoyed again:

“Philly Cheesesteak” Air bread, Cheddar Cheese, Wagyu Beef $8 (everyone loved these)
Hilly Cheesesteak Air bread, cheddar Cheese, Mushrooms (instead of beef) $7 (my sister’s favorite)
“Not your everyday Caprese” Cherry tomatoes, liquid mozzarella in pipettes $12 
King Crab with Raspberry Vinegar $16 

Dining Date: 2/1/09
A special thanks to William Douillet and the entire staff for an exceptional evening. 

The Bazaar by José Andrés
SLS Hotel
465 S. La Cienega Blvd.
Beverly Hills, CA
(310) 246-5555
thebazaar.com 

Menu for Rojo y Blanca (pdf)

Reservations Available on OpenTable

TV mentioned:

Gourmet’s Diary of a Foodie (pbs)

No Reservations with Anthony Bourdain (travel channel)

The Best Recipes in the World with Mark Bittman (pbs)

Restaurants mentioned:

Alinea

Arzak

elBulli

Fat Duck

MiniBar

Mugaritz

wd~50

More reading:

My Adventures in Molecular Cooking

Bazaar visit #1

Bazaar visit #2

Bazaar visit #4