Hello Everyone

It has been 6 years since I have looked at this page. My new contact info is listed below.

𝐏𝐥𝐞𝐚𝐬𝐞 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐭𝐨 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥, 𝐭𝐡𝐮𝐦𝐛𝐬 𝐮𝐩, 𝐚𝐧𝐝 𝐬𝐡𝐚𝐫𝐞 𝐭𝐡𝐢𝐬 𝐯𝐢𝐝𝐞𝐨! 𝑳𝒆𝒂𝒓𝒏 𝒕𝒐 𝒄𝒐𝒐𝒌 𝒔𝒊𝒎𝒑𝒍𝒆 𝑭𝒓𝒆𝒏𝒄𝒉 𝒇𝒐𝒐𝒅 𝒘𝒊𝒕𝒉 𝒆𝒂𝒔𝒚 𝒔𝒕𝒆𝒑 𝒃𝒚 𝒔𝒕𝒆𝒑 𝒓𝒆𝒄𝒊𝒑𝒆𝒔 𝒕𝒐 𝒃𝒓𝒊𝒏𝒈 𝒂 𝒕𝒂𝒔𝒕𝒆 𝒐𝒇 𝑭𝒓𝒂𝒏𝒄𝒆 𝒊𝒏𝒕𝒐 𝒚𝒐𝒖𝒓 𝒌𝒊𝒕𝒄𝒉𝒆𝒏. 𝑴𝒚 𝒏𝒂𝒎𝒆 𝒊𝒔 𝑭𝒓𝒂𝒏𝒄𝒐𝒊𝒔, 𝒋𝒐𝒊𝒏 𝒎𝒆 𝒆𝒗𝒆𝒓𝒚 𝑾𝒆𝒅𝒏𝒆𝒔𝒅𝒂𝒚 𝒇𝒐𝒓 𝒂 𝒃𝒓𝒂𝒏𝒅 𝒏𝒆𝒘 𝒓𝒆𝒄𝒊𝒑𝒆.

A lot of people have asked me what essential kitchen tools and seasonings I recommend. I prepared a list of my fundamental kitchen tools every serious home cook should have.

𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗧𝗼𝗼𝗹𝘀: 𝗵𝘁𝘁𝗽𝘀://𝗸𝗶𝘁.𝗰𝗼/𝗰𝗵𝗲𝗳𝗳𝗿𝗮𝗻𝗰𝗼𝗶𝘀/𝗸𝗶𝘁𝗰𝗵𝗲𝗻-𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹𝘀-𝗺𝘂𝘀𝘁-𝗵𝗮𝘃𝗲-𝘁𝗼𝗼𝗹𝘀

𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗦𝗽𝗶𝗰𝗲𝘀: 𝗵𝘁𝘁𝗽𝘀://𝗸𝗶𝘁.𝗰𝗼/𝗰𝗵𝗲𝗳𝗳𝗿𝗮𝗻𝗰𝗼𝗶𝘀/𝗸𝗶𝘁𝗰𝗵𝗲𝗻-𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹𝘀-𝗺𝘂𝘀𝘁-𝗵𝗮𝘃𝗲-𝗸𝗶𝘁𝗰𝗵𝗲𝗻-𝘀𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀

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𝐋𝐞𝐭’𝐬 𝐁𝐞 𝐒𝐨𝐜𝐢𝐚𝐥:

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Leaving La Quinta

“Man cannot discover new oceans

unless he has the courage to lose sight of the shore.”

–          André Gide

 

We are in the final moments of an impending major life change.  The material acquisitions of a hard-working life have been sold, given away, discarded, or packed neatly into labeled boxes lined up in what used to be our dining room.  Looking at the stack makes me contemplate how one’s hours are easily measured by the amount of stuff accumulated.  It’s hard to break away from these thoughts but my post isn’t about materialism it’s about choosing to live life deliberately and enjoying every second of it.

The first time I literally walked away from a restaurant in my prime was at Pili Pili, a wonderful Mediterranean restaurant near the Merchandise Mart in Chicago. I can vividly remember my bosses face changing to a ghostly white as the color left it when I told him of my decision.   We were at the top of our game, recently named the top ten in the world by Food and Wine magazine, and I was leaving for reasons that astounded him.  I had to go for a walk, a very long walk, a 2,167.2 mile walk on the Appalachian Trail from Springer Mountain in Georgia to Mount Katahdin in Maine.

Gastronomica magazine published my story chronicling the thought process of how I had lost the desire to trade my life for a handful of dimes and needed something more spiritually significant happening in my life.  At the time I was experiencing what Phil Cousineau described as soul loss.  “There is another call, the one that arrives the day when what once worked no longer does. Sometimes people need a shock; sometimes a tocsin call. It’s time for a wakeup call. A man fired from a job; a child runs away from home; ulcers overtake a body. The ancients called this “soul loss”. Today, the equivalent is the loss of meaning or purpose in our lives. There is a void where there should be what Gerard Manley Hopkins calls “juice and joy.” The heart grows cold, life loses its vitality. Our accomplishments seem meaningless.”  I craved more significance in my life.

Sometimes to find yourself you need to let go of your perceived safety net, float freely away and completely lose sight of the shore.  Only amidst the turmoil of a stormy sea can you rebuild your life and find your way to your island paradise.

“There are many things that seem impossible

only so long as one does not attempt them.” 

― André Gide

I am leaving the kitchens of Figue Mediterranean and hanging up my toque looking for new challenges and goals to strive for.  I could list one hundred valid reasons to go and perhaps another hundred reasons to stay, but none will repay the time lost with my three-year-old son Beaumont and my wife Lisa.   I am thankful for all the cooks and dishwashers I had the privilege of working with over the last two years.  I am thankful to Lee Morcus for bringing me on to help realize his dream.  I wish continued success to everyone there.  And my biggest thanks to all our customers… without you a restaurant can never be.

At age 50, following my lifelong passions of food and photography I am reinventing myself as a food photographer and blogger and am hopeful to one day write a book, maybe turn it into a TV series and continue to explore the world one plate at a time.

Join me on the journey at Pistou and Pastis  The journey begins in July 2014.

 

Francois

 

Chef François grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits at age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 20 years of cross-cultural culinary experience, Chef François brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top in his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003. While working with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients he uses to create his dishes. Chef Francois specializes in simply prepared Mediterranean-inspired cuisine that is enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. In line with his belief that food should be prepared without unnecessary distractions or alterations, Chef François creates honest, healthy and delicious cuisine that is approachable and always delightful.

Specialties: incredibly focused cuisine actuelle mixed with a deep appreciation of fine wines, beers, charcuterie and cheeses

Epic LA Champagne Tasting: The Terry Theise Estate Selections

If you have never been to a Terry Theise tasting than you never have experienced a great Champagne tasting.  Terry has been described as several things but I like best what wine importer Michael Skurnik had to say “The Man, the Myth, the Legend! If it is true that the road of excess leads to the palace of wisdom, Terry Theise has been there and back. A brief perusal of his writing makes it quickly apparent that the man has no reservations about conveying his thoughts and feelings on wine, life, sex, philosophy and general cosmology. In Terry’s world, it’s all inter-related. So, without further ado, we encourage you to jump headlong into the wonderful world of Terry Theise German, Austrian and Champagne Estate Selections. Prepare yourself for a psychotropic experience.”

Wow!  I think Terry kind of covers his philosophy on his own.  Needless to say the event is simply amazing.  Lisa, Frederic and myself drove to Los Angeles to attend the tasting at the Roosevelt Hotel.

The Roosevelt is a historical hotel near many Hollywood landmarks.  Here is a history from their website: “Bringing glamour back to the Boulevard, Thompson Hotel’s Hollywood Roosevelt Hotel reincarnation resonates with the opulence of its fabled past. The Hollywood Roosevelt Hotel has a long history of catering to the show business elite. The hotel was founded in 1927 by a syndicate of Hollywood luminaries (including Mary Pickford, Douglas Fairbanks, Sid Grauman, and Louis B. Mayer) to house east coast movie-makers who were working on the west coast. Hollywood Roosevelt hotel’s “Blossom Room” hosted the first-ever Academy Awards ceremony, on May 19, 1929. That was also the shortest Oscar ceremony ever, lasting just five minutes, as Douglas Fairbanks and Al Jolson helped give away 13 statuettes. Marilyn Monroe was a resident at the Hollywood Roosevelt for two years when her modeling career took off. Her first magazine shoot was taken on the diving board on the pool behind the hotel, which was recently removed. The hotel’s remodeled pool contains an underwater mural painted by David Hockney.”

The Roosevelt is slightly faded from it’s former luster years but still worth visiting.  The tasting was in their Public Kitchen and Bar (http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar)

The Champagne tasting itself featured 105 great sparklers.  The standouts for me included a simple and inexpensive Greek organic sparkler called Karanika.  Here is what Tom Stevenson had to say about the domaine  “I shall be keeping a very close eye on Laurens Hartman in the future. He has the potential to produce a world class sparkling wine and of all the budding new sparkling wine superstars I am currently following, Hartman is the only one not using classic Champagne grape varieties. Xinomavro’s naturally high acid and intrinsically low colour makes it the obvious choice for anyone trying to craft a sparkling wine that is expressive of its Greek roots, but seldom have I come across any artisanal sparkling wine that is as polished as Hartman’s 2010-based second release of Domaine Karanika Xinomavro Brut. It has a silky-smooth mousse that most champenois would die for. Okay, I could quibble about the wine, and I did face to face with Hartman, but it is already the best sparkling wine produced in Greece. With his 2011 on yeast and 2012 still base wine both show promise, it is only a matter of time and experience before Hartman crafts something truly world class.”  A decent bottle worthy of a spot on our by the glass offerings at Figue.

Frederic was simply gaga over a Portuguese sparkler whose name eludes me.  The jewel of the tasting, however, is the offerings from Vilmart et Cie, an absolutely stunning grower/producer.  Here what Terry had to say In the early days when I first approached Vilmart and started working with Laurent Champs, I had mixed emotions about some of the Champagnes. Please note what “mixed emotions” actually means. It doesn’t mean I doubted the worthiness of the wines or thought they were mediocre. It means I had different opinions about different aspects of the wines. I was thrilled with some, intrigued with all, and wondered whether a couple were too oaky.

Earlier in his career, I think Laurent was flying blind on the matter of oak, and his recent Champagnes have wisely—presented a more integrated and elegant  profile. Yet he is adamantly a vintner first, before he is a maker of Champagne: “We do wine first, then afterward we do Champagne,” he says. Every base wine, without exception, sees at least ten months in casks of  varying size and newness. Once in a while there’s a brief disconnect between fruit and wood immediately after disgorgement, but 2-3 years on the cork make for a dramatic metamorphosis. Matter of fact, I’ve found Vilmart among the most food-friendly of all my Champagnes, because they’re so gracious, so vinous, so lordly in their carriage. It’s clear to me Vilmart is a Champagne estate of unassailable consequence, a must-have for anyone Interested in the possibilities of this most suavely powerful and graceful of all wines. Casks are hardly the point anymore. Organic viticulture, (truly!) low yields, remarkable polish of fruit, and the deliberate patient pursuit of a vision of perfection make Laurent Champs’ estate a gemstone gleaming among the chalk. ”

The tasting is amazing in many respects like you pour your own pours for all the wines except Vilmart.  Last year, Lisa and I resorted to donning costumes and adopting strange accents in our vain attempts to fool the pourer into giving us more.  The 2004 Coeur de Cuvee was absolutely stunning in it’s elegance.  Probably one of the best Champagnes I have had the privilege to drink.  The 2005 was amazing too but lacked the strength of vintage that 2004’s presented.  Other notables from Vilmart et Cie included the NV Grand Cellier brut and the magnum of 2006 Grand Celler d’Or.  I strongly suggest visiting their property in Champagne and drinking their wine whenever the opportunity presents itself.  http://www.champagnevilmart.fr/

The other stars of the show included NV Cuvee Julie from grower/producer Henri Biilliot (beautifully floral fragrances),The rose brut from Chartogne-Taillet; the 2008 Millesime brut from Vallee de la Marne and the 2006 Grand Vintage Blanc de Blanc from Varnier Fanniere.  I want to thank George Pavlov of Wine Wise for the invitation.  It truly is a spectacular event.

 

 

 

 

 

Figue on PBS’s Hello Paradise

watch as I make a Scallop Crudo with Piquillo Pepper GRanite, Smoked Maldon Salt and Limes

Food Porn: Truffles, Pizzas and Octopus Carpaccio… Pictures from Last Night!

“The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord.”

– Alexandre Dumas 

 

AMERICAN BERKSHIRE PROSCIUTTO AND BURRATA $18

Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam

Since we’ve opened I have always treated the charcuterie bat like a sushi bar.  My cooks Michael and Chris kibbitz with guests offering them dishes that aren’t on any menu. It is a beautiful focal point for our restaurant.

 

Carpaccio of Octopus $18

Truffle Basil Aioli, Arugula and Asparagus Salad, shaved Manchego, Brioche Crostini

The octopus carpaccio is something I wanted to do for ten years now.  Last night was the first experiments.  I kept it fairly classic in liberal sense.  I mean we all know carpaccio Is raw beef drizzled with an olive oil dressing and garnished with shaved cheese. Invented in 1950 by Mr. Cipriani at Harry’s Bar in Venice.  The dish was inspired by the Contessa Amalia Nani Mocenigo whose doctor had recommended she go on a diet of raw meat.  Mr. Cipriani had visited the art exhibit of the famed Renaissance painter Vittore Carpaccio, known for his brilliant reds and whites.  Like any legendary dish, it mutates and morphs into something new.  Change always comes whether we want it to or not.  Our character is decided on how we handle it.

Turban of Sea Scallop and Burgundy Truffles $30

Spaghetti, shaved Truffles, Cabbage Salad, Beurre Blanc

This is one of my favorite Joel Robuchon inspired dishes.  A single strand of spaghetti is wrapped around the interior of a savarin mold, filled with scallop and truffle mousse and big hunks of scallop then steamed.

Turned out onto a pasta bowl, paired with a cabbage salad, slivers of fresh Burgundy truffles and an old school beurre blanc made with French butter.

While I had my camera out I took a few more food shots…

Buckwheat Pasta and Squid Ink Chitarra waiting to be cooked…

Squid Ink Chitarra Pasta in Guazetto $28

Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, Hand Cut Squid Ink Pasta

Kibbe│ Lebanese Lamb and Bulgur Wheat meatballs, Cucumber salad, Hummus – 14 

Daube of slow braised Wagyu Beef Cheek $36

baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula

Sticky Toffee Cake

Moroccan Donuts and Harissa Hot Chocolate $9

house made Donuts, Cinnamon Sugar, spicy Hot Chocolate

 

 

 

 

 

Burgundy Truffle Season Has Begun

 

 

 

Nothing gets me more excited as a Chef than the beginning of truffle season.  My first batch of truffles rolled in today from Burgundy.  While they are not as pungent or expensive as Perigord they still are beautiful and fragrant.  Here are my specials for tonight!  Please stop by Figue in the Palm Springs market for dinner and be sure to say HELLO!

SMALL PLATES

 

Di Stefano Artisan Burrata Caprese $16

slow cooked Cherry Tomatoes, Pesto, Sicilian Organic Citrus Oil

house pickled Currant Tomatoes, Fig Vincotto and Di Stefano Burrata

 

Salmon Crudo with Citrus and warm Merguez Olives $16

Mint and Citrus cured Salmon, drizzled with 1,000 year Olive Oil

Grapefruit, Kaffir Lime and Mandarin Orange, fried Sausage stuffed Olives

 

Salt and Pepper Moroccan Calamari and Octopus $18

deep fried Calamari and Octopus with Harissa powder, Green Charmoula

 

American Berkshire Prosciutto $18

Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam,

 

Carpaccio of Octopus $18

Truffle Basil Aioli, Arugula and Asparagus Salad, shaved Manchego, Brioche Crostini

 

Turban of Sea Scallop and Burgundy Truffles $30

Spaghetti, shaved Truffles, Cabbage Salad, Beurre Blanc

 

Paleta Iberica de Bellota $42

Cinco Jotas pure bred Iberico shoulder Ham aged two years

Tomato Olive Focaccia, Green Tomato Jam, shaved Idiazabal Cheese

 

Warm Truffle Tart $95

Filo, Smoked Bacon and Candy Onion Jam, Burgundy Truffles

 

BIG PLATES

 

 

Squid Ink Chitarra Pasta in Guazetto $28

Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, Hand Cut Squid Ink Pasta

Buckwheat Pasta with Rabbit Ragu $28

hand rolled Buckwheat Pasta, Rabbit Ragu, Sicilian organic Citrus Olive Oil, aged Pecorino

 

Spit Roast Jidori Chicken $26

Chickpea Fries, Ratatouille, Preserved Lemon Jus

 

Daube of slow braised Wagyu Beef Cheek $36

baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula

 

Whole Roasted Daurade Royale $38

Mediterranean Gilt Headed Sea Bream, Artichoke & Fennel Barigoule, Olive Tapenado

 

SWEETS & TURKISH COFFEE

 

Moroccan Donuts and Harissa Hot Chocolate $9

house made Donuts, Cinnamon Sugar, spicy Hot Chocolate

 

Turkish Coffee $10

Honey and Cardamom flavored Coffee served in a Copper Ibrik

Morgans at La Quinta Resort

Sunday night, Lisa and I got a reprieve from Warden Beau and were furloughed for three hours, just long enough to escape for dinner at nearby restaurant Morgan’s.  I have been wanting to eat here for a long time but it always seemed impossible.  I guess my mind wanders to LA hotspots rather than what is in my neighborhood.  Michael Vaughn, executive Sous Chef of the property, has been a regular customer at Figue and every time he comes in I always feel bad I haven’t visited one of his places always promising to get in.

We arrived promptly at 5:30 for cocktails at their beautiful bar for a round of leisurely drinks.  Lisa started with a Tangerine and Ginger Margarita while I had the Rum Old Fashioned.  The drinks were perfect.  I loved the decor of the bar area as it kind of reminded me of an old steak house with a it’s luxurious wood and glass.  The bar had a beautiful glass case with cheeses.  Next to the bar was a gorgeous outdoor dining area.  While we were enjoying our drinks Brian Recor, Chef de Cuisine, came out to visit.  Jimmy Schmidt is the name brand behind the concept but Brian is the guy who actually cooks.  I don’t mean to slight Jimmy, it’s just for the immediate purposes of filling my stomach with delectable bites I was more interested in Brian’s well-being.

The hostesses lead us to a beautiful table in the back corner of the dining room.  Our waiter arrived and offered the regular menu and a tasting menu featuring apples.  With too many good choices to decide from we picked one tasting menu and a few dishes of the regular menu.  We started with a plate of oysters topped with Riesling and Hard Cider Granita.  Normally I am a guy who wants brine and more brine but these oysters were delicious.  The brine complimented the sweetness of the granita.  Lisa started with a Gruet Brut and I had the ‘Le Cengle Rose’ from Provence.  The sparkler highlighted the Sea while my rose brought out the apples.  Two great choices for this dish.

After the oysters came their Apple and Chanterelle Ravioli from the tasting menu and Ahi Tuna and Pomegranate Tartare.  I had asked the waiter to pick whatever he wanted.  The Chef kindly sent out his Baja Shrimp glazed with spices and a ragout of cauliflower and white beans.  We both found the ravioli a tad too sweet but the tartare and shrimp were stellar.  With the round of appetizers Lisa and I shared a glass of Talbott Sleepy Hollow Vineyard Pinot Noir from the Santa Lucia highlands.

 

 

Our main courses were Smoked Pistachio crusted Rack of Colorado Lamb served with White Beans and roasted Garlic dressed in a Pomegranate reduction and Lisa’s Apple Cider cured pan roasted Duck Breast.  Lisa paired it with the 2008 Vietti Castiglione Barolo and I had a zinfandel who’s name eludes me.  Both dishes were tasty and by now we started thinking about our curfew.

Lisa had forgotten about her dessert but thankfully the waiter remembered.  Her Apple Cinnamon Donut Poppers arrived drizzled in Cinnamon Brittle with Salted Caramel Ice Cream.  Sated we left, returning to warden Beau and his army of balloons.

 

To make reservations or for more information on Morgan’s or any of the other restaurants at La Quinta resort please go to their website.  It is a gorgeous property with wonderful rooms, shops and best of all several restaurants to choose from.  http://www.laquintaresort.com/resort/

TSUJITA LA Artisan Noodles: Best Noodles in America???

These noodles could quite possibly be the best noodles I have ever eaten in my life! Tsukemen style literally translates to “dipping noodle”.  The noodles themselves are fabulous but what makes Tsujita’s noodles epic is the broth that is slowly simmered for 60 plus hours redolent with savory flavors of kurobuta pork, bonito and sardine.  These dipping noodles even come with eating instructions.

 

What makes it so special?  The flavor of the broth is indescribable.  Rich, delicious.  WOW in your mouth!  I strongly suggest going there asap: http://tsujita-la.com/

 

 

The Venue: Turkish Sushi?

Just a short post today…  Lisa and I went to Beaumont’s parent/teacher conference at his Montessori school last night and used the occasion to power down dinner at an incredible sushi restaurant run by owner/chef Engin Onural.  Any parent will acknowledge the difficulty getting alone time.  That in itself is double edged, on one hand it is nice to go on a date with my wife and on the other hand I love my son so much and want to spend every second I can with him.  We took the time to eat al fresco and enjoy great food.

During the day I continued my weekly/yearly photo assignment of photographing the Desert.  Today’s focus was the Palm Springs windmills, eyesore to some and amazing natural technology to others.  I parked near the Amtrak station and walked around the area in a small sandstorm and shot these pictures.

We arrived promptly at 5pm with the sole intent on eating a few rolls and having a couple of Onurai’s incredible liquid libations.  The menu offers a typical assortment of sushi rolls punctuated by a few amazing not your normal sushi bar offerings like Onurai’s deconstruction of a prosciutto and arugula pizza.  I have to admit we were full when he came by our table and told us not to miss that one.

THE BOLD
Snow crab, avocado and cream cheese topped with thin sliced prosciutto served with arugula salad, sliced almonds, pomegranate seeds and pomegranate vinaigrette

What I love about this place is the Chef’s passion.  Being a Chef I love to see it, feel it.  It just makes the experience so much more rich and 3 D.  The Chef here is not Japanese, he is Turkish. That fact adds another layer to the complexity of flavors and the willingness to experiment and create something new.

The drinks are another realm of his experimentation.  The restaurant bills itself as a sake bar and lounge.  Lisa and I shared two creative and refreshing drinks, Flor Dulce and the Lotus.

FLOR DULCE
Sparkling wine, splash of hibiscus nectar with edible Hibiscus flower

Great, super friendly staff takes awesome care of you while there!

from their website:

THE VENUE SUSHI BAR &
SAKE LOUNGE

Chic. Modern. Sophisticated. But also casual and friendly.
Ask around. The Venue is the cool hot spot on El Paseo in Palm Desert, popular with locals, out-of-town visitors and food critics who serve up rave reviews.

The Venue is artful, from its sleek décor to the original, ever-evolving menu, enthusiastically created by owner/chef Engin Onural. “This is my art,” he shares. “Each plate is a painting, but I use fish instead of paint.”

No detail is overlooked. Even the exotic specialty drinks are original works of art. Such as the Flor Dulce, which combines sparkling sake, edible hibiscus flower and hibiscus nectar.

Because Engin is a Sake Sommelier, you can also sample a surprising array of fine Sakes, as well as Asian beers and fine wines.

Everything is designed to enhance your enjoyment of a distinctive menu of sushi and other dishes that can only be called “unexpected.” The signature roll, The Venue, is not like any spicy tuna roll you’ve ever ordered. It’s topped with salmon, seared with a blowtorch, with a light sauce of micro greens and tabiko (flying fish caviar). The Bosphorus, which pays homage to Engin’s homeland of Turkey, features shrimp tempura, crab, avocado and escolat, with a hint of heat. That’s just two of the delicious possibilities on The Venue’s menu.

Visit often. You wouldn’t want to miss Chef Engin’s latest creations.

Make a reservation and eat there soon (and often!) http://www.thevenuepalmdesert.com/home.php

 

 

 

Sunday Family Day: Tibetan Dumplings: Who’s Your Momo?

We shared the richest and fullest family day to date.  The day started early as it always does when you have a precocious two and a half year set on proving his place in the family structure.  I just wish his coordination matched the age of his mind and he could act on his thoughts.  Beau wakes us up with promises of ‘presso.  My half awake early morning brainwaves conjure images of the perfect espresso rich and creamy with it’s crema perfect like at Insight Coffee in Sacramento.  Thoughts wander to Antoine St. Exupery’s passage from his amazing book “Wind, Sands and Stars”, “The joy of living, I say, was summed up for me in the remembered sensation of that burning and aromatic swallow, that mixture of milk and coffee and bread by which men hold communion with tranquil pastures, exotic plantations, and golden harvests, communion with earth.” .  My java filled dream bubble rudely popped by Beau’s impromptu impersonation of a dinosaur complete with screaming at the top of his lungs and menacingly lunging at us.  I suppose in the long run, a two year old screaming Dinosaur gets me out of bed faster than coffee.

Lately mornings have been more tolerable as cooler weather patterns have moved in.  We decided on a walk in the Desert just south of the Top of the Cove, where we live.  The slow season out here is great in the sense that you rarely see anyone walking in the Desert.  The explanation is two fold, (a) most people leave this are for the hot summer months and (b) only a fool takes a long walk in the Desert with 126 degree temperatures.  We walked through an area that  a flash flood recently ravaged.  The devastation was amazingly surreal and permanent, forever altering the landscape, where piles of rocks once stood, only dried plates of dirt and sand remain.  Beau enjoyed himself jumping on these natural tiles and smashing him imploring Daddy to join the destruction.

I was set on cooking an Asian based fest for Gary and Joan, Lisa, myself and Beau.  I had purchased three pounds of calamari, one whole Tai Snapper, fresh pork from De La Ranch and some ground beef to cook with.  The menu was Tibetan Beef Dumplings with Ginger Tomato Sauce, Pork and Cabbage Dumplings with a Ginger dipping sauce, Salt and Pepper Calamari, Crispy Tai Snapper with Green Papaya and Scallion Oil, finished with barbecues Pineapple with Vanilla Bean Ice Cream drizzled with a (Pyrat) Rum and Vanilla Bean butter sauce.  I prepped feverishly for two hours trying to get as much done as quickly as possible.  Strange, you’d think I hated cooking on my day off.  Truth be told, cooking is love and what a great way to show love, one stomach at a time!

We ventured to Beau’s favorite playground, the Blue Playground, just off of 111 and Adams.  Beau danced in the water like a dervish spinning and whirling to some hidden, ecstatic inner voice and rhythm, endlessly circling the fake palm tree squirting water all over. The women of his tribe chased him as he ran around the tree stopping momentarily in the safe harbor of mama or dada’s lap.  Water had transformed our little dinosaur.  WE stopped at Home Depot for a few things to garden with.  I converted our Guatemalan drink cart into a garden planter and made a pot of herbs for Joan and Gary as a thanks for the help they give us raising Beaumont. Beaumont passed out hard, for twenty minutes, not as long as we hoped but enough to re energize him and prime him for Dama and Putz (grandma and grandpa) arrival.

For seven years I dwelt in the loose palace of exile.
Playing strange games with the girls of the Island.
Now I have come again to the land of the fair and the strong and the wise. Brothers and Sisters of the pale forest. Children of the night. Who among you will run with the hunt? Now, night arrives with her purple legions. Retire now to your tents and to your dreams. Tomorrow we enter the town of my birth. I want to be ready.
– Jim Morrison

Dama and Putz arrived and Lisa elevated the mood with her Golden Lions.  One day I will have to transcribe the recipe for Daniel Boulud’s amazing cocktail, fresh ginger juice, Pyrat rum, lime.  Together we shared plates of Sha Momo (Tibetan Beef Dumplings), Chinese Pork and Cabbage Dumpling, crispy fried Tai Snapper, Salt and Pepper Calamari and a refreshing roasted Pineapple with Vanilla Bean and Pyrat rum sauce…

 

Beaumont sporting his Pumpkin Lights from Dama

Long after the night ended and our dinosaur was fast asleep, we enjoyed a flute of Prosecco promising that every Sunday should be like this…

whole Tai Snapper frying, waiting to be covered with julienned green papaya, scallion oil and a Thai fish sauceKaffir Limes look so much like a Shar Pei crossed with a Lime

 

 

Sha Moma: largely stolen from Andrea Nguyen’s amazing dumpling book that ought to be a part of everyone’s cook book collection called “Asian Dumplings”

Filling:

3/4 pound ground Beef

1/2 cup Onion, chopped fine

1/3 cup Scallions, chopped

1/4 cup Ginger, minced

1/4 cup Garlic, minced

Salt and Sichuan Pepper

2 tablespoon Canola Oil

6 tablespoons Water

Mix everything together, rest one hour

Dumpling Dough:

2 cups Flour

3/4 cup boiling water

Mix in food processor with plastic dough blade, rest two hours.

Cut small lumps of dough and roll thin with wine bottle or rolling pin.  Take a big spoonful of meat and wrap around.  Put into a cabbage leaf lined steamer and cook 12 minutes.  Serve with a tomato sauce made from scratch adding cumin, hot peppers, copious quantities of ginger root, mint and cilantro.