I know it’s a trendy, already been done thing. However, I am noticing grapes, usually $3.99+ per pound at grocers, go for only 1-2 per pound within farmer’s markets. Just saying it’s delicious. Yes, you may also stick some in some wine to be all fancy!
2 large tomatoes
1 red bell pepper
1 green bell pepper
1 bundle of green onions
4 cloves of garlic,
1 piece ginger
1 piece of horseradish
handful of your favorite olives
2 stalks of celery
handful of cilantro
handful of parsley
dash of black pepper
cayenne, sea salt,
Pluots are a hybrid of plum and apricot… this hybrid provides many varieties of nom goodness. Given its dappled coloring this varietal is trademarked as the ‘Dinosaur Egg’. Naturely very sweet, pluots have a great deal of nutritious value and are low in fat, making them ideal for snacking or sweetening up other dishes. MMM!
I’ve been kind of bored with Los Angeles’ culinary scene lately. Only so many new “unique” taco places you can get excited about. My mouth hasn’t been blown in a while. Last night… CONTINUOUS MOUTHGASMING! Descriptions on each, but I could not even properly describe how I felt the entire meal. The closest I could get is… Remember that sensation you felt as a child running down the stairs Christmas morning ready to rip open your gifts…. IN MY MOUTH! Not to mention the very attractive bartenders and Executive Chef : Drew Andrade. formerly Executive Sous Chef at Spago Beverly Hills, added to the definition of New American Cuisine. After showering us with a delicious array of small plates, cocktails and an amazing dessert, I could not have left happier.
The Living Wall catches your eye, nose, and palate as fresh herbs , spices and flowers resonate the ambiance.
This dish tasted sexier than Jessica Rabbit herself… Roasted, wild rainbow carrots with a dusting of pistacio over a smoky bed of yogurt sauce. OOOMMMGGGG!!
The special of the evening. Spicy crab dip with charred lemon.
Roasted Corn with corn custard topped with picked elderberries and lime… MMMHMMM
I would kiss someone with this kind of onion breath… braised and roasted onions with toasted milk and sumac
Charming, witty yet knowledgabe bar service.
Aperol Spritz… Finaly, an LA venues brings the New York favorite to the west coast. Drinking one remind me of an old ady wearing a Chanel pants suit, but I’m oddly ok with that.
Battery Park… Strong bitter based coctail. Seriously, it’s almost all bitter! YUM!
They made mention of their awesome $20,000 espresso machine. With the fabulous french press and espresso, I am super excited to see there up and coming coffee program!
My friends were like… “ooo frozen grape” (sarcastic)… The cotton candy grape is just devine. Dip it in that sopapilla topped white chocoate mousse there. Finish your conversation before you begin. Because you won’t speak until it’s gone
Today, while strolling the West Hollywood Farmer’s Market, I found this vegetable called an Opo Squash. It look like a vegetable gremlin, but it’s watery and slightly refreshing like cucumber with the softness of it’s quash roots. I have found three things to do with it… this is the first! 🙂
1/4 thinly sliced Opo Squash
one tomato (1/4″ slices)
thinly sliced red onion
grape seed oil
Salt and Pepper
Simply, build items and season. Set oven to 300F, and bake for 10-15 min. The tomato should be slightly softened. Squirt a little lime juice and MMMHMMM!