tag:blogger.com,1999:blog-10549793884980906862020-02-28T17:41:01.007-08:00A Culinary Journey: The Streets to the TableThis time around Nicole and I and a few others are setting off on a 2 week culinary journey seeking out the best food that Australia has to offer. We will be traveling in Sydney, Adelaide, and Cairns. I am a professional chef searching for inspiration from the roots of cooking. We will explore all types of food from the street vendors to white tablecloth restaurants.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1054979388498090686.post-64838578854093670742010-09-08T15:00:00.000-07:002010-09-08T15:00:24.099-07:00The Royal ShowThis is a bit out of sequence, but while it is fresh in my mind....<br /><br />We were told at the beginning of this trip that the only way we could get back to America would be by winning the USA v. Australia Burger Smackdown at the Royal Adelaide Show. To be honest, I didn't think of it too much during the trip while my brain was swimming in Shiraz and my stomach filled with Wagyu and Lamb. However, the day arrived, and the nerves settled in.<br /><br />Kristina and I were scheduled to do a film spot, an instructional video of sorts for local meat ranchers which was produced by MLA, our sponsors for the trip. The set was created on the rooftop garden of our hotel, just us, the crew, our mis en plac, a grill, and a bone chilling wind. It was a tedious task to stop, start, fake cue in, use Australian lingo, and the sort. Best part about it was learning another way of how chefs must interact with media and what it takes to get your own chef message out to the general public.<br /><br />We got a short break and were scurried off to the Royal Show with a few ingredients brought from home, our chef coats, and our American flag. Kristina was brilliant enough to bring things like chipotle, guajillo, and ancho chile. All items not readily available down under. We walked into the pavilion to a wide array of food booths sampling items such as German sausage, "Bush" flavored ice creams, and many preserved jams and jellies made with local product.<br /><br />On stage, a competition was taking place amongst 8 or 9 Australian chefs on Weber grills for the best Australian burger. We watched a little from the corner and the host began the trash talking almost immediately. "I can feel the nerves that just walked into the room"..."Those Americans knees must be knocking from fear"..."How can they possibly challenge the greatness of these Australian chefs and their burgers"....I guess it is all in jest and I had a smile on my face, but internally I was blowing up with competitive fire. There was really no way that losing would have been okay for me.<br /><br />We step on stage for our introductions and the Australian crowd is gentler than I thought. Our little cheering section was loud and boisterous as we had coaxed them to be prior to jumping on stage. We were outfitted with an awesome Weber grill with half cast iron grates and half cast iron sizzle plate, a few utensils, crappy knives, a lot of lettuce and herbs, and a few pantry ingredients. We were then instructed that we could run into the show and pick up 3 ingredients from the booths. We bolted and went straight for a spicy brandy wine sausage, wattleseed ice cream (this is a native seed that gives the essence of chocolate, coffee, and hazelnut - there must be a God, right?), and our home ingredient of chipotle.<br /><br />Upon return we are given a mystery box and 20 minutes to get our burgers to plate! The energy in the room picks up, the judges are sequestered, the anxiety builds, and the confusion sets in. I don't know the rules, I don't know where pots are, our grill is not hot, and I have not located the sugar, salt, or pepper. The countdown begins.<br /><br />3, 2, 1....we open the mystery box. Kristina frantically pulls out ingredient after ingredient. We are expecting about 3 or 4 items in the box, but there about 20. Things like lamb, preserved lemon, avocado, pickled jalapeno, bottled bbq sauce, sandwich baggies, canned beets. I was like, what??? Kristina and I had a plan. We were going to represent our Los Angeles flavors and show a little ambition by serving our burger with a milkshake.<br /><br />We pull lamb, piri piri sauce, avocado, Greek yogurt, red wine vinegar, and canned pineapples. We quickly review our dish, delegate duties and we are off and running. I decide to make a chipotle glaze and pickle our onions, but I don't have sugar. I waste a few minutes scrambling for sugar and the host drops off crystallized honey. I spend another 5 minutes trying to get this out of the bottle, impossible, so I go to the butcher board and cut the bottle in half and start dumping honey into my pots. This was a brief moment of relief until I notice that our grill is not fully lit. Only the outside flames were on, not the interior. There was no turning back so I prayed to the Culinary Gods to watch over us.<br /><br />Kristina forged through and made a beautifully rich avocado crema with fresh lemon juice and the Greek yogurt. Meanwhile, we bowled up our Wattleseed ice cream and placed it next to the grill to melt. I wondered aloud before the contest how we could make the shake with no blending apparatus, but Rick Gresh, the Executive Chef of Primehouse in Chicago who is traveling in our group suggested to let it melt and whip like crazy. So we did just that. Nice assist Rick!<br /><br />Meanwhile, I have reductions and pickling liquids working so I get the burgers seasoned with salt, pepper, shallot, thyme, and piri piri sauce. I form those bad boys and throw them on the grill. I don't hear a sizzle and my heart sinks. The US and Kristina are depending on me to get this lamb cooked and our freaking grill is not hot! I had to move on and deal with it. We are down to less than 5 minutes.<br /><br />The 20 minutes fly by and we go to plate with less than a minute to go. Toasted bun, crema<br /><br />We watch the judge's scrupulously eat and taste each burger. "What are they thinking", I ask myself. I can't handle the anxiety so I ask Nicole to run and get me a beer. So there we are, watching judges eat our burgers and Kristina and I are on stage chugging beer.<br /><br />"And the winner is, with a score of 80.5"......."TEAM USA!!!!" <br /><br />Yes, we did it. We shake hands, pose for pictures draped in the US Flag and enjoy another beer before being rushed off to another stage to demo our lamb burgers on the national ABC radio show.<br /><br />Busy day indeed.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com2tag:blogger.com,1999:blog-1054979388498090686.post-62673049613933457932010-09-05T16:55:00.001-07:002010-09-05T16:55:11.722-07:00Fish Market, Victor Churchill's, Pony, BecasseFish Market, Butcher, and More<br /><br /><br />Adjusting to the new time has been a challenge, but our schedule is so busy you don’t have time to think of it. We were set to meet at 6:15am for our day at the Sydney Fish Market. Lattes and the smells accompanied by obscene amounts of fish is probably not the most complimentary of each other, but my excitement to see what Australia has swimming in their oceans trumped any other feelings I had. To think what a continent, a country, floating as an island would have as seafood possibilities. <br /><br />We enter the back corridor of the fish mart standing atop a stadium seating of sort overlooking a wild chorus of Asian men yelling and barking numbers, pressing buttons as they take part in the Dutch auction. Their goal to buy all the freshest fish and shellfish that littered the hangar’s floor. The Dutch auction took a bit to understand, but in a sentence or two, a market price is set and the prices drop rather than rise and each auctioneer attempts to buy their fish at a low price, but not so low where they will lose out to their counterpart. And if you pay to high for the fish, you are definitely going to hear it as this group is not afraid to start a ruckus when they don’t approve.<br /><br />Sydney’s fish market is home to the second most diverse selection of seafood. We saw purple crabs, bugs, flat head mullet, barramundi, mirror dory, manta ray wings, conch, cuttlefish, carp, bonito, ana cod, mud crabs, crayfish, kingfish, and many others. To top off the morning we would have a seafood breakfast. I thought of nothing better, but to have a dozen freshly shucked oysters creamy, briny and tasting of the ocean with a simple garnish of shaved Thai bird chili and a squeeze of fresh lemon.<br /><br />Off to Victor Churchill’s which has to be the world’s most premium high end butcher shop. Located in the suburbs this butcher shop was no Marconda’s. It is more like a jewelry store and Tiffany’s of sorts, but in the display cases are aged beef, marble score 9 Wagyu beef, kurobuta pork prosciutto, duck confit, and pate de campagne. Marble floors, vintage hand cranked meat slicers and an illuminated Himalayan salt wall provide the decor, but the real show lies behind the plexiglass refrigerated rooms. Two butchers working behind wood cutting board cylinders while wearing impeccably clean white butcher coats surrounded a aging hind quarters of beef, pork, and lamb circling the room on a heavy track similar in fashion how your dry cleaner searches a network of hangers to find your pressed clothing. <br /><br />I can not speak highly enough of the level craftsmanship, care, and detail taken at Victor Churchill’s. Every cut of meat sliced accurately, every pate emulsified and not oxidized in any way, every stock viscous in a harmonious balance of meat, fat, liquid, and gelatin, every truffle displayed in glory. Churchill’s opened my eyes to the importance of understanding my craft and the importance of what it means to be fundamentally sound as a chef. Not one display was neglected and every customer was attended to at a level of service that we can all take a lesson from. Victor Churchill’s has a high end niche market, but if your goal is do something at the absolute highest level, then Victor Churchill’s symbolizes what that success might look like for a butcher.<br /><br />In the next four hours we are set to have two formal meals. An industry networking luncheon being held at the Pony at the Rocks, the oldest settlement of Australia, an Old Town of sorts. Here we would be catered to by celebrity chef Damien, a young chef, tall and lanky, confident and a deft hand when it comes to working with off cuts of meat. We sat at a 40 foot long communal wood table on their outdoor terrace, surrounded by Australian colleagues, chefs, restauranteurs, recruiters, sommeliers, and more industry folk. The restaurant was rustic in nature and anchored by a large open kitchen and an imported Argentinean style grill. We ate sirloin carpaccio in soy and chili sauce, beefy in flavor and balanced by aged soy and the slightest hint of burn from shaved thai bird chili; asparagus with ricotta salata and salsa verde, first of season asparagus, bright and green, accented with the salted sheep’s milk ricotta and rounded out with a blend of fresh herbs and the zest of lemon; smoked eggplant puree; twice cooked short ribs braised lovingly and then finished on the wood fire grill getting the best of both worlds - the succulence of fat dripping down the mahogany drapes of beef and all topped off with a gluttons true favorite, bone marrow and parsley salad, and finally, wood fired flank steak grilled over Iron Bark, both smokey and sweet. This food was approachable, executed well, but what I liked best was the vision it imprinted on me. Finally, the image I have always had in my head for the restaurant “look” I would want for myself materialized in front of me. Brick columns, chopped wood layered in triangular cubbies, and a black and white cowhide back drop centralizing the guest’s focus on the kitchen crew’s reality of serving 40 people at once.<br /><br />Following lunch Nicole and I took a long stroll across the Sydney Harbor Bridge. It was a great way to walk off our big lunch as well as get another stunning view of that Opera House, yet this time from over the water. It is like from every angle, that structure takes on a whole new look and a whole new amazement that someone was able to think about the idea and someone was able to make it happen, proving that anything is possible.<br /><br />It is only day 2, but dinner at Becasse would prove to be mind numbing. The attention to detail, the level of execution, and the thoughtfulness behind why ingredients were used rose this dinner into the upper echelon of dining. The dining room was simple, spacious and a bit elegant allowing the true star to shine, the food. <br /><br />The accuracy of the first course got the inspiring juices bubbling. A pillowy cauliflower puree topped with tender scallops kissed with a hint of smoke, miso confit of blue eye, supple cuttlefish, and garnished with toasted buckwheat for crunch and a splash of olive oil. This indeed would be a preview of the greatness that would follow.<br /><br />I would like to call our next course my favorite, but it would be impossible because of the pre dessert course we would&nbsp; be having. However, a salad of heirloom vegetables with Riverina lamb would be a close second. Seems like Becasse understands the nuances of making puree balancing the flavor of vegetable with the blending medium and incorporating enough air to consistently produce these pillowy textures. This time it was a puree of beets and carrots juxtaposed by their synonymous roots. The vegetables were not the celebrity of the dish, but could’ve been. The real star, the lamb fillet, cooked sous vide and finished on the grill with a rosy pink throughout the flesh and tenderly soft capped with a sugar snap mousse, olive tapenade and a crispy cigarette of braised, breaded and fried lamb’s neck. <br /><br />Wagyu had to be on the menu and chef Justin North is an expert in this area. He is known around town as the fine dining chef that popularized the Wagyu burger. He sat at the table with us and explained the muscular structure of the animal and gave specific detail into how he makes his burger utilizing the whole carcass spread across his three restaurant and using every last bit of the animal. He even passed on a few chef secrets as to why he believes his burger is great that I am going to reserve for myself having traveled 15 hours to get trade secrets just like that!<br /><br />Wagyu cookery takes a deft hand. The chef has to balance the meats own inherent richness with the other items on the plate. Chef Justin hit a home-run here. He takes a forgotten cut on fine dining menus in the States, the sirloin or rump, and applies refined technique to its preparation. Being 100% Wagyu, this cut is filled with internal marbling and, just like it’s Angus cousin, it is naturally filled with amazing beef flavor. He cooks it sous vide to ensure tenderness and finishes it in the skillet with brown butter, garlic, and herbs. Chef was not done. He wanted to show us how great the “secondary” cuts or “Masterpieces” can be. How about a brisket, cooked sous vide for 36 hours hours. Tender, juicy, and dripping beef, a balance of meet and fat that gives you enough to chew without much effort. Eating beef with a spoon at this moment I could appreciate. The crispy bacon and smoked potato puree were additional gifts offered by the Chef.<br /><br />Onto the famed dessert, or pre-dessert I should say. A milky cardamom laced panna cotta topped with a beet root mousse, beet root ganache and a blood orange granita. What a play on texture from smooth and supple to crunchy and cool and the way the beet and blood orange played off of each other from earthy to sweet to sour and savory. It was a bit of a symphony for a me and heavenly to say the least. Odd for me to enjoy something so delicate and almost feminine, but it was truly eye opening.<br /><br />Lastly, having saved just enough room we were given the signature 70% Bolivian chocolate and caramel “cadeau”. A simple presentation of a sphere encased in shimmering chocolate paired with an equally simple quenelle of buttermilk sorbet. Upon first look, it appeared that we would have to crack through the chocolate shell, but it was tempered so well that the chocolate was a mere cloak for the rich caramel ball that lied within it. The dish was extremely rich, but if eaten with the perfectly paired milk sorbet the dessert could be enjoyed without a sip of coffee or water...just my style because I didn’t have to stop eating.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com1tag:blogger.com,1999:blog-1054979388498090686.post-51044536673168504682010-09-05T15:00:00.000-07:002010-09-05T15:00:29.567-07:00SydneySydney<br /><br />“Are you ready for the long flight” is all I heard amongst the “have an amazing time” and “takes lots of pictures” leading up to our big trip to Australia for winning the Australian Lamb Burger Recipe Contest. Yes, fifteen hours is quite some time to be cooped up in a fuselage, encased with the some of the worlds strongest metals, but this was different. This TransPacific flight was done in the comfort of a Qantas Airbus A380, a mammoth with wings, a den of comfort and entertainment all squared away in an area of 10 cubic feet of economy class. If Nicole and I were this comfortable, I could only imagine how well off our travel mates in Premium Economy were: Kristina Vanni, my fellow recipe winner, Chandra Ram, editor of Plate Magazine, Stephen Edwards, Chef from Meat &amp; Livestock Australia, and Rick Gresh, Executive Chef of David Burke’s Primehouse in Chicago.<br /><br />Fifteen hours passed like five, so we were all ready off to a great start. It was adjusting to the time difference that presented itself as a challenge. We left at 10:30pm Saturday night and arrived in Sydney at 6:30am on Monday, so you can only imagine how screwed up one, such as me, that keeps a tight schedule would be a little out there. Nonetheless, we were here for business and we would have a full agenda presented in front of us.<br /><br />We checked in at the Amora Hotel located centrally in downtown Sydney just a short walk from the Rocks, the pioneering village just west of the Harbor Bridge and, of course, the breath taking architecture of the Sydney Opera House.<br /><br />At about 3pm we met up with more MLA staff, Elissa and Mel, who would serve as our “tour guides, concierge, and babysitters”. Australians are a pleasant lot, highly sociable, friendly, and generally just a good people to be around.<br /><br />We took a short walk through the city trying to remember to look the opposite direction when crossing the street. That whole thing of cars driving on the wrong side can lead a naive American into trouble if you are not careful. “Look both ways before crossing the street” takes a whole new meaning down under.<br /><br />We wander off to an old bank that has recently went through a 36 million dollar reservation, home of the Rockwood Bar and Grill and the Spice Temple, two restaurants in partnership with celebrity chef Neil Perry, I’m guessing the Thomas Keller of Australia.<br /><br />As we enter we are greeted by a kind waitstaff and scurried downstairs behind a LCD screen door blasting rays of color up and down the screen giving the entrance a psychedelic vibe. As we traverse the spiral staircase and drop into the Chinese den, dark, sexy loungy room, we are introduced to Executive Chef Andy Evans. He is another kind Australian, red hair, freckled and eyes wide and attentive like his focus from his work never leaves his mind.<br /><br />The kitchen is quiet, but ironically full and busy with about 8 cooks working on an island station prepping things like salt prawns, various vegetables, and sous vide brisket. They have a live clam and lobster tank in the kitchen and no vent hood. That’s right, no vent hood, as the kitchen is entirely comprised of Electrolux electronic and magnetic induction cooking equipment. The chef states that the equipment is so accurate that they can control and maintain the temperature of their cooking equipment to the tenth degree. Impressive to say the least and not to mention not hot!<br /><br />We visit the basement meat lockers to view the inventory, the money maker of the restaurant upstairs the Rockwood Bar and Grill. These two establishments share the purchase of beef by purchasing whole Wagyu cattle carcass...Rockwood using the primal cuts and Spice Temple using the secondary cuts. You will notice that this is consistent amongst Australian chefs, to buy the whole carcass, break it down and design their menus from nose to tail utilizing every bit of the animal.....Inspiring! Rows and rows of dry aging beef on racks, hind quarters hanging by hooks piercing through tendon and extraneous fat. There is a musty, cheesy smell throughout this meat locker. The beef is shrinking, its drying, its aging, but its developing dynamic flavor and a tenderness that can not be achieved otherwise.<br /><br />We go on and on touring this restaurant "complex" of sorts seeing the layers of detail and thoughtful planning that was considered to design such a monstrosity of an investment. We pass by the banquet room and then the production kitchen that is buzzing with baby face commis scurrying away prepping tray after tray of lasagna bolognese, crab cakes, sous vide brussels sprouts, fresh pizza dough, amongst other things.<br /><br />We finish the tour in their bar and our told of the owner's personal four million dollar wine collection and then are engulfed by thousands of riedel crystal wine glasses that make up the chandelier. You talk about excessive and unique, imagine glass after glass matchsticked upon each other stretching over the bar about 30 feet long and 10 feet high, polarizing light on our amazed faces.<br /><br />We head back to our room briefly to freshen up and get ready for our pre-dinner drinks at the Opera House. It is a beautiful scene, we've seen it all before on television on New Years or during the Olympics, but seeing it in person gave me another feel. I had an electrifying sensation pulsating my veins that provided a sense of place for me...that travel opens eyes and hearts, that I've earned my way to Australia somehow, someway and that the inspiration that I am always seeking would finally be discovered in the next few weeks.<br /><br />Drinks on a harbor framed by the stacked conch like shells that make up the Opera House cover, blue sea water and a steel framed arc that symbolizes the vitality of Sydney. We sat sharing Cooper’s beer awaiting our first meal in Australia.<br /><br />Spice Temple is Neil Perry’s representation of modern Chinese food. We sat in our private dining room with the regular group along with 8 others from MLA who sponsored this trip. Being the special guests, the foodies, and the chefs we were guaranteed a barrage of courses and plenty of wine. To give you an idea, think pickled cabbage and cucumber, stir fry minced pork and eggplant, cumin lamb with fennel in freshly steamed buns, brisket with fermented black bean and house made oyster sauce, blue eye fish with ginger broth, and the grand finale, poached flat head mullet with toasted chili. Sounds fairly tame, but this dish was wild and feral with a toasted burn from three chiles and Sichuan peppercorns. To the eye, the bowl appeared to be filled with shimmering chiles slicked with oil, but as the server fished the chiles from the bowl, a delicate fish and onions lay serenely in a pool of infused soy and an oddly mild broth. The burn was more toasty than fiery...I guess looks can be deceiving.<br /><br />This was not Chinese food that I have ever had, but that is not what was unique to me. It was the sauces and the balance of flavor that was most memorable. There was not once, cloying sweet sauce, or an overly salty soy bit of meat, or a gloopy sauce thickened with cornstarch. This was like taking years of training in haute cuisine, using refined technique and understanding of ingredients and applying it to the greatness and soulfulness that comes from Chinese peasant recipes.<br /><br />This was a good start.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com1tag:blogger.com,1999:blog-1054979388498090686.post-32996528191091272082010-08-27T17:16:00.000-07:002010-08-27T17:19:42.222-07:00Not a Good StartNot a good start to the Australian trip...came down with some sort of stomach virus and a chronic tension headache, but hopefully I can recover for the 15 hour flight and get my appetite back for this culinary tour.<br /><br />Looking forward to making new friends and enjoying a vacation.<br /><br />I haven't posted, basically since the Europe trip in 2007, but I will pick up where I left off with stories of unique meals, the comedies of fumbled transportation, and the development of new relationships.<br /><br />Nicole and I are off!<br /><br />See you in 2 weeks.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com3tag:blogger.com,1999:blog-1054979388498090686.post-40667874472296577722009-09-03T18:51:00.000-07:002010-02-02T09:23:22.371-08:00I'm Back....After over a 2 year hiatus, I am back. The Chef has changed in many ways since my last entry and the person has too. Over the course of the next few months, I will be back tracking in my process of finding a new home, developing a restaurant staff, redifining culture in a kitchen, and show how the inspirations of a culinary journey apply to a real life daily routine.<br /><br /><br /><br />My name is Anthony, I was once a young chef, eager and salivating for every ounce of knowledge I could gather. It is not that this thirst has been quenched, but rather, that same desire and passion has transformed...or matured one could say. I once had a need to get myself so pumped up, intense, and so focused that I could not have anyone speak to me 15 minutes prior to service; I would go into the bathroom, soak my face and drench my hair, slick it back, look in that mirror and tell myself that I was going to kick ass on the line tonight. This is what I needed, this is what gave me the internal combustion to push myself through the last hour of service, through the 100th dish that night, to listen to my sous chef asking me if I had quit in me....Fuck NO! No one was going to make me quit, no one would determine my path on my culinary journey....my focus would be the only thing that determined my reality. I would succeed that night, I would succeed that year, I would become a chef, I would have integrity, I would make people fall in love with my food....I knew I could, I knew I would....it turned out, it was a bit more difficult that it seemed. You see, cooking is not what you see on tv. It is not glamorous...I love food, but do I love cooking 42 steaks in 2 hours at all different temperatures? Not really....do I love pleasing my guests, yes...but do I curse that motherfucker who asks for medium rare and actually wants it well done. You better believe it. But in this wierd kind of way, the roller coaster, the love/hate, the sweet and bitter is what makes a chef's job so damn fun. I can cook in my kitchen curse the hell out of you for not knowing shit about food, serve you a dish I created and I am in love with, send it out to you, you fall in love with it, and I come out to see you having just cursed you a mere 30 minutes ago and you end up telling me how great I am....Now, maybe it's just me, but that's what I call fun!The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-26935675110664331452007-06-13T11:17:00.001-07:002007-06-13T11:19:01.682-07:00Santorini IslandThe plane zipped down descending upon an endless blue sea dotted with ceremonious cruise ships approaching a series of black beaches and island life. Yes, Santorini awaited us. No agenda’s to be had, no sights to see and really nothing to do except for break out the bathing suits, the flip flops, and a few Euros to buy some beer. It seems fitting that we left the island life for our last few days of the trip. Oddly as it sounds, vacation can get tiring in an excessive way. You know, figuring out where to eat, figuring out how to get to the next amazing sight and figuring out how much money we have left. We stuck to a strict budget and have had to keep a close eye on it the last few days. Santorini would not fail us. We found greatness in humble offerings and excellent value in our time spent lying on the beach watching the waves crash and letting the scorching volcanic sand tango with our toes.<br /><br />We would stay at the Santorini Palace Hotel which sounds a lot fancier than it actually it is. The best part about our room was the great balcony looking over the Caldera Sea and the paintings decorating the space as well. I had a great plan that would be legendary of sorts, but was unfortunately quelled by my better half. I was planning to heist one of the canvases, but I lacked the proper tools to do so. I thought it would be a great story to tell of this particular painting of the traditional Grecian seascape. On the other hand, the room had its negative aspects. For instance, the unforgiving bed that wound my back like a spring coil and its equally uncomfortable pillows that felt like a sack of soggy cardboard, or how I thought the sun rose in the east when it actually rose inside our room evidenced by the godly illumination inside our room at 5:30 in the morning, or the questionable capacity of our toilet. I am not accustomed to this part at all and don’t ever look forward to having to do this again. If you are not sure what I’m talking about, I mean after going “bad” bathroom you have to put the dirty toilet paper in the little waste basket next to the toilet for housekeeping to judge and for my wife to smell. This was new for me and made me thankful for efficient plumbing. All in all, these little hiccups would not hold us back from enjoying the greatness this island has to offer.<br /><br />We have used planes, trains, cars, buses, bikes, boats, and our legs on this trip. We had one more mode of transportation to conquer – the scooter. We got a sweet 80cc fluorescent yellow Peugeot big enough for two and a silver and red helmet that were too big for both our heads. We head our quickly to the west side of the island in order to see one of the best sunsets in the world. We buzzed up and down the peaks and valleys and unknowingly arrived at our destination. We found a spot along a white fence standing along a rocky cliff as we made our space amongst a crowd of about 20 watching nature at its best. Embraced, we watched the burnt orange sun plummet beneath the rocks changing the sky color to glorious reds and purples. A few pictures and one more hug and we were off to dinner to a remote seaport village down some rocks weaving around tiny waves. We were greeted by the joyous Greek contingent serving fresh seafood by the kilo moving us to order our favorite catch of the day. Normally this would be a great experience for me, but I couldn’t get over the fact that we had very little gas left in the scooter, nightfall was a ? hour ago, the temperature was dropping and that we were in the middle of nowhere. Nicole tried to make me feel better, but she couldn’t. The beer didn’t help, neither the grilled octopus, nor the whole fish that was perfectly grilled and served to me head on and bone in. It was sweet, it was extraordinarily fresh and it was full of flavor.<br /><br />The gas thing was weighing in on me pretty hard as I bounced possible solutions off of Nicole. We agreed to get a taxi to bring us back, but I suspected that we had just enough gas to get to the nearest gas station and if this gamble did not pay off we would be screwed. After prying the wait staff for information about the local gas station they decided to get involved. A few giggles and hand signals later, one of the kitchen staff appears out of the back room with an empty water bottle and what looked like a siphon. Here is that hospitality thing kicking in again. They were laughing because this guy was going to siphon gas out of his buddy’s car in order to give us just enough to make it home that night. Nicole and I were so happy and so excited that this stress escaped us. We thanked God and we thanked these guys endlessly. I could finally enjoy this great restaurant, the baklava, and the ouzo. We left there with a great photo of that memorable and helpful crew.<br /><br />There were many great things about Santorini - the locals, the beaches, and the food. I don’t think we had one bad meal there and helping in that feat would be our good friend Edy at Mythos Café. We visited him 4 times in our short stay there trying various items of his menu while taking pleasure in his outlook on American life, Greek life, drinking, kids and food. At Mythos we enjoyed ham and cheese crepes and omelet’s, strawberry cream and nutella banana crepes, Greek salads, pork, chicken and lamb gyros, frappes, fresh juices, spanokopita, tiropita, and plenty of gin and tonics and martini-sprites.<br /><br />The beach offered some great eats as well. We had briny lamb and rice dolmades, crispy breaded and perfectly seasoned keftedes, and a rich and creamy eggplant salad dip laden with fruity olive oil while taking in the topless sun bathers, the shameless Speedo wearers and the sea swaying just a few feet away.<br /><br />Even our last night, which is always so crucial for us to pick a great place, was outstanding. We went to a small taverna where the host practically begged us to come in helping us take our helmets off and park our scooter. The setting was laid back, but the food was serious. Someone’s yaiya (grandma) really taught these guys to cook because the food had some real soul. The saganaki (fried cheese) was thinly battered and deep fried arriving to us light and crispy with a molten filling. A light squeeze of lemon juice and I was reaching an orgasmic state. Nicole’s mousaka was served in a rustic clay pot filled with creamed potatoes, rich béchamel sauce, ground beef and roasted eggplant. There was just enough nutmeg to give this dish enough dynamics to make it memorable. My dish was simple, but it was something I was searching for my entire time in Greece. After eating out almost every day and night for the last month or so, we desire certain things like Mexican food and Sushi…no, seriously, a home cooked meal…something Mom or Grandma would cook and that is exactly what I got. My lovingly braised lamb, meat melting off the shoulder bone, dripping into the tomato orzo providing the perfect foil for the rich and gamey flavor of this humble cut of meat. It takes time and effort to braise properly and this chef not only infused aromatics and seasonings, but also his heart…and I was reaping all the benefits of his passion.<br /><br />Well, one more day left. Nicole and I head back to Athens for a night’s stay just to pack, have one more walk in the Plaka, and have one more Greek salad and one more gyro. We will talk about our favorite moments, our trying moments and our funniest moments. We will be sad to end this life that we adapted to so easily, but at the same time we look forward to our upcoming challenges and of course visiting our very much missed family and friends. I think we’ve changed a little, not only in girth, but in our outlook.<br /><br />I thank all those that read the blog and came along with us on our trip. I hope it was enjoyable for you all to read and I can’t wait to see you all. The donkey (Nicole’s nickname for me as she sympathized for me carrying around the entire luggage for the last month) is retiring until at least next year. We’ll see most of you in less than a day.<br /><br />I will most likely do an exit blog so look out for that one.<br /><br />See you all soon!!The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com6tag:blogger.com,1999:blog-1054979388498090686.post-58513009920983606932007-06-12T09:51:00.000-07:002007-06-12T09:52:22.521-07:00Athens and the Food of GreeceOur last leg of our trip is upon us and it is sad to see it coming to a close. We went at this trip with everything we had, putting a lot on the line. Nicole found a way to step away from work for a month and is unfortunately faced with the fact that her computer broke down within the first day of our travels. Who knows what her work has in store for her when she returns. And me, I had a secure job and built myself a home at the Getty and I decided to let that all go in order to pursue this goal that Nicole and I shared for the last 2 years. You ask if there are regrets. I only have one answer….not one. This trip has not only taught us about culture, history and cuisine, but also about us, our relationship, our goals and our desires. This trip carries a price tag, but in my mind and in my heart it has been priceless.<br /><br />Athens and the island of Santorini may be our last stop, but it is definitely not the end of our experience, our eating and our fun. Nicole and I have been looking forward to this part of the trip for some time now. The excitement of our arrival fills our minds as we patiently wait for our plane departure and share our last plate of Iberico Jamon. The thinly sliced cured ham, salty and buttery with a nutty background takes front stage to the toasted baguette dunked with olive oil and manchego cheese. This would be our only food until our arrival in Athens 8 hours later so we ate big.<br /><br />I sensed landing in Athens was a small victory for Nicole. Her eyes lit up and her big beautiful smile became a permanent fixture on her face when the airplane’s tires touch downed. We practiced Greek phrases all the way from Rome as Nicole would be the lead communicator on this leg of the trip.<br /><br />Our arrival at the Grand Bretagne Hotel in downtown Athens was inspiring. That is, it inspired me to work my butt off to get this rich. Nicole and I were definitely out of place in this hotel (aahh, the beauty of Amex award points), but as my good buddy Pete said “Just pretend you’re in the entertainment business” so we did as we sucked down champagne in our VIP reception and followed our “butler” to our suite. Crazy huh?!<br /><br />We got to business opening our automatic curtains, eating fruit from the basket the hotel provided and munched on the various chocolate truffles. This was definitely high style and one in which we were afraid of getting used to.<br /><br />We received a phone call from Nadia. She is the cousin of Nicole’s best friend Kathreen and she would kind of play host to us while we were in Greece. We met with her very close by at the Benaki Museum which displayed Greek and Roman antiquities. Sound familiar? They happened to be serving dinner that night from their balcony with a view of the lit up Acropolis. That’s right, 2500 years of history as our back drop for our buffet style dinner.<br />We were greeted by astounding Greek hospitality by Nadia and her boyfriend Vangilles (I don’t know how to spell that name, but apparently it is popular over here). Hospitality in Greece is something to be documented. It seems that almost everyone wants to go out of their way to comfort us, give us something or offer help and this is not solely from Nadia and her friends. This is from strangers as well. A funny story, we were underground finding our way on the metro and we must have looked lost, but we weren’t. A young man randomly approached us and in his best English asked if he could help us find our way. In typical defensive Los Angeles fashion we sternly answered “No” and wondered to ourselves what he wanted from us. Man we felt like idiots after that encounter.<br /><br />Back to dinner. Things started slowly as Nicole’s Greek was getting warmed up and the same could be said for our Greek hosts and their English. They both spoke perfect English, but when not in practice one begins to question their command of a foreign language. Vangilles even wondered if he spoke English like a Russian – hilarious joke by the way!<br />Nadia put me on the spot a little and told the caterer, who happened to be her uncle, that I was a chef so the back story of all our great conversation was if I enjoyed all the food. Luckily I was hungry, but in all seriousness the food was great. We had a crunchy beet salad tossed with balsamic vinegar, Nicole’s favorite, Greek Salad and a stringy zucchini salad toss with fresh herbs and sautéed prawns. Greek salad is a little different here and it is much better. The main difference being the lettuce. Here the peasant version of Greek Salad is huge chunks of sweet tomatoes, sliced red onion, green pepper, kalamata olives, a slab of moist and salty Feta cheese and an agreeable Greek olive oil. I would call this harmonious and a dish that we would eat with lunch and dinner for the rest of our stay in Greece. The second courses were small red peppers stuffed with braised chicken and finished with a spiced Hollandaise sauce, tender roasted lamb leg and tiny nickel sized dolmades (grape leaves stuffed with lamb and rice) with thick and creamy Greek yogurt. What an excellent start to an all ready exciting part of our travels. The food was great, the view was great, but most of all the company was great. Nadia and Nicole caught up on old times and some current gossip while Vangilles and I found a bond that all men are able to find no matter the language barrier: sports, stupid jokes and hot actresses.<br /><br />Athens is more than the capital of Greece. It is a metropolis, a city on top of a city. Houses and apartments are stacked next to each other, behind each other and on top of each other from the city center to the ocean and up the rising mountains. It is so concentrated you would think that this was the only part of the country to house all its inhabitants. In a way it is. There is a small unemployment problem in Greece and to work you have to be in Athens so that is why there is so much concentration in one area. But please, don’t get me wrong here. The congestion does not take away from the sheer excitement and life that this city contains. This place moves, but with a village flair and is filled with commercial offerings rivaling the best that L.A. has to offer. This is a big city with big city aspirations, but I think the people of Athens are still grounded and hospitable to remember their roots and their predecessors. Evidence lies in things like the Acropolis, Zeus’ temple and the hospitality that was mentioned before.<br /><br />The next few days would be an all out onslaught of history, Greek cuisine and culture. We spent our first day visiting the archaeological sites of the Parthenon, Zeus’ temple and other parts of the Acropolis. This was definitely an all day affair and quite the workout on this hot day climbing to the highest point in Athens. Luckily, Nadia was an art history major and had actually been on a few archaeological digs herself. This was the way to take a tour of a major part of not only Greek history, but civilization’s history. She walked us through each monument of beautifully preserved marble pillars and statues and explained each one’s significance to the entire site. I have absolute admiration and respect for the buildings in my presence. Each felled column or standing arch represented ingenuity, drive, passion and ambition of the people of that time and all those that would follow.<br /><br />There are few things that I’ve learned on these travels. One is that I can actually identify quite a bit when it comes to food and to reading menus, but the other is how much I actually don’t know. It seems that when we read and we travel we are supposed to know more, but honestly, I keep learning how little I do know. Arguably, this is one of my favorite parts of the trip even over all the food. The rich histories that surround each country dictate how a country ends up developing to our current state. To learn how many times Greece has had to defend its state, to learn about Spain’s dictatorship, to learn that French was at one time the international language and all the other large and little things about European history. It has truly been inspiring.<br />My appetite grew to immense amounts after this tour. You had to know what was on my culinary agenda – gyros! We walked through the Plaka, or town center, and found a small little café called Petros that happened to be Nadia’s favorite. The lamb was marinated with a thick garlic marinade and was stacked on top of each other until it formed a 3 foot high stack of lamb that was slowly roasted on a vertical rotisserie. They shaved the meat placed it in a crisp toasty pita and finished with red onion, French fries, and the creamy garlicky cucumber yogurt sauce tzatziki. They say this is not healthy fare, but I tell you what, for 1.75 Euro this fast food will blow away any Mickey D’s or Carl’s Jr. back home.<br /><br />The next few days would be filled with dolmades, feta cheese, tiropita (baked cheese in filo), spanokopita, melitzanosalata (roasted eggplant with yogurt, garlic, onion and olive oil), Greek salad, gyros, souvlaki (basically kebabs), grilled vegetables, fried calarmi, taromasalata, lukaniko with lemon (grilled country sausages), and frappes. And we were fortunate enough to be invited to a dinner with Mr. and Mrs. Pappas, members of our church, who treated us to Taverna food with keftades (meatballs), souzoukikia (meatballs braised in tomato with cumin), and braised rooster with orzo.<br /><br />The food has been outstanding, the company amazing and I still can’t get over how kind and gentle the general population has been. We have shopped and have been greeted with almost perfect English everywhere we’ve been. Although, the biggest surprise has been Nicole’s Greek. I didn’t even know she understood how much she does and the locals really appreciate when she speaks Greek to them. She is still a little shy with it, but with a 1 month stay in Greece I bet Nicole would be half way fluent.<br /><br />I will have to get to our walk through the bar district on a Friday night at a later time. I need to get back to enjoying the island life of Santorini.<br /><br />Until later…..The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com1tag:blogger.com,1999:blog-1054979388498090686.post-58845868668003464732007-06-12T09:49:00.000-07:002007-06-12T09:50:57.052-07:00Gaudi and the last day in BarcelonaOur last day in Barcelona was well spent walking through the many mazes the streets have to offer. I am sure if I was at home this scenario would have really gotten under my skin, but here, in the wake of our travels, life has changed a bit for Nicole and I. The stress level is down, I am sleeping a full night’s sleep and not even once have I prepared a task list for myself for the following day. I guess this is what vacation is supposed to be about. The occasional mishap with the day’s travel plans and even over paying for little things still beats that daily grind that we all sign up for and try to enjoy. That being said, I have to be honest here…I miss the work I do. I am enjoying myself thoroughly and have adapted to this lifestyle of travel seamlessly, but I truly miss my craft and cannot wait to get back behind the fiery coals of kitchen life.<br /><br />Nicole sipped on her mango zumo as we headed to the Gaudi Cathedral. This is an unfinished piece of work that he spent the last 43 years of his life working on. Spanish officials estimate that the project will not be finished until the middle of the 21st century, but when it is done, it will be the largest cathedral in the world. We took various pictures from a multitude of angles, but after reviewing these up close and personal photos, not one displays the detail and the life that was spilled into this work.<br /><br />We enter from the back of the cathedral greeted by life size engravings in the entrance’s concrete of gospel stories. For example, Jesus chained to a post as he is getting whipped and Simon helping Jesus by carrying the cross. On the surface, this outdoor entrance tells a story, but the reality lies in the facial expression of each engraved figure. It is so real, the emotion, the eyes….all this in concrete and there we are asking ourselves if those are real tears dripping from those faces.<br /><br />Upon entering the cathedral we are greeted by an all out assault of construction. Scaffolding consumes the interior as we are neatly escorted beyond the hard-hatted workers and into a foyer that tells a little history behind the project. I can’t help but noticing a beautifully spiraled staircase leading into the attics of the church. These stairs poured out of the ceiling like water flows down the smooth rocks of a small Asian bamboo garden. These graceful stairs were more viscous than solid making them one of the most memorable pieces of construction that I have ever seen.<br /><br />We backed ourselves to the main entrance and were again awe stricken. This is the part that if you are ever in Barcelona do yourself a favor and see this in person. It is no wonder that this great architect died working on this project. The amount of detail in his design is gigantic. We are talking a whole different level of work here. Sparrows, blooming flower varietals, jewels, and other small displays all engraved into this church front. It was absolutely breath taking. Up close the detailed work is life like and I can only imagine the amount of artists it took to get as much as they all ready did. I feel like they would have had to employ the entire city’s artist community and more. The cool part, from far away, all this detailed work protruding from the foundation wall causes the entrance to appear that it is drooping. Almost like something you would see in a Tim Burton creation. Truly special.<br /><br /> We wanted to make our last dinner in Spain a casual one so we set out to a small café in the Gothic center. We were sat outdoors surrounded by brick road and brick buildings with concrete gargoyles staring down at us. We had a court jester of sorts tossing fire sticks behind us in search of a Euro or two and a good musician soothing us with his saxophone.<br />Salad was on the agenda for me. It arrived with a mix of vegetables like carrots and haricot vert, some crisp romaine, tomatoes and grilled corn. This is just what I wanted on this warm evening and finally I got a salad that was tossed with some sort of vinaigrette rather than the standard drizzle of olive oil. Nicole had a beautiful eggplant terrine that was enhanced with sweet red pepper custard and all topped with an enormous chunk of goat cheese and drizzled with concentrated aged sherry vinegar. The cheese was unnecessary, but regardless, we considered the dish a success.<br /><br />Nicole was filled at this point because of her large appetizer portion, but went for a few bites of her shellfish risotto anyway. She fished out the seared cuttlefish, prawns and mussels and took a few spoons of her perfectly cooked rice swimming in a lusciously reduced fish stock. I had taken a chance and had the Catalan sausage. This type of sausage ranges from house to house and my version was made of pork trimmings, pork fat, paprika, garlic and blood. At first I was a bit afraid, but I must tell you this was quite delicious. The spices and the pork meld beautifully and when paired with grilled asparagus, mushrooms and a poached egg, well, it is hard to leave the table hungry. Let’s just say I was satisfied and the crème caramel that Nicole and I shared for dessert was pure gluttony.<br /><br />Next stop….Athens…..The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-60309963694842210512007-06-09T07:49:00.000-07:002007-06-09T07:51:53.523-07:00Barri Gotic, La Boqueria and Restaurant MooDays are starting later the more we head south in Europe. We haven’t waked this late since making our recovery from jet lag in Holland or maybe it is the Cava we were drinking last night. Cava is the Spanish version of sparkling wine and the Spaniards claim is superior to their neighbor’s Champagne. I am not sure I agree with this, but the Cava wasn’t bad. Due to its highly acidic nature it is important to drink the cava while indulging in some sort of good eats as well.<br /><br />The Barri Gothic was on the agenda for today. We would take ourselves on a long adventure matriculating through the intricate circuit of narrow alleyways and corridors that make up this old neighborhood. Architecturally, Barcelona is as diverse as they come. The many styles that make up this city create an amazing identity that has been unrivaled in the other cities we have visited and that is saying a lot. The buildings are old and have so many influences from the neo-classic look of the buildings in “The Triangle” to the influences of famed architect Antoni Gaudi and his unfinished masterpiece La Sagrada Familia and, of course, the chilling gothic and medieval buildings left in the Barri Gothic. Today, the Barri Gothic is filled with a wide array of shops, bars, small cafes and restaurants. In fact, some of these bars and restaurants have been around since the 17th century! The alleyways are dark and a little dreary with gargoyles protecting almost every building, but the streets are tourist ridden and filled with some of<br />Barcelona’s prime food hot spots filling the area with light.<br /><br />We strolled the Gothic taking in all the sites and poking our heads in and out of the shops buying a few souvenirs. We had a strange breakfast that day opting for a zumo made of kiwi, banana and orange juice which was quite refreshing on this warm day and then chased it with cinnamon ice cream and a Belgian style waffle slathered with the creamy and chocolaty Nutella spread. If it weren’t for all this gluttonous eating we probably would have lost 10 pounds on this trip. We are averaging about a 5 mile walk per day and walking is what we would do as we searched out La Boqueria market.<br /><br />Simply said, this market was amazing. I have never seen anything like this. I know I haven’t traveled the world, but this has to be one of the greatest on Earth. We turned down a large corridor off Las Ramblas, passed through the stained glass modernista entrance and fell into a large village of food stands bustling with chefs, tourists, and abuelitas searching for the best Barcelona has to offer. The area is huge, about 20,000 square feet, and vendors sell everything that represents all that is best with Catalan ingredients. We passed through the huge displays of seafood finding 6 different kinds of prawns, lobsters, 4 different kinds of clams, mussels, 3 types of snails, monkfish, hake, scorpion fish, sardines, anchovies, salted tuna roe and, of course, bacalla which seems to be a staple in Catalan cuisine. We passed through many exotic produce stands selling the best the season had to offer like apricots, cherries, lots of white asparagus, and bales of dried chilies on the floor and hanging from the ceilings. We came across a mushroom forager who had at least 15 pounds of summer truffles residing on his counter, chanterelles, enormous porcinis and even had a small section of edible insects like grasshoppers, crickets, and scorpion candy. Further on we pass by the legume vendors with their chickpeas, lentils, white beans, nuts, and dried fruits. They also sell artisanal cheeses and charcuterie. We see various types of chorizo and famed blood sausages hanging in front of the butcher’s tired faces. Despite all this, the most amazing part was the meat section. Again, I am faced with an enormous contrast to our American eating habits. We have to be the only country that wastes animal product because we saw customers actively purchasing the stomach lining of cows, lamb brains, bull’s testicles, the entire pig’s head and even asking the butcher to split the lamb’s head in half with eye balls and everything. Seeing their butchers at work was another sight. Imagine a 60 year old woman manipulated at 30 pound cow’s liver slicing off the most perfect medallions while preparing the ban saw to trim down a quarter hind of lamb. I was impressed by these women butchering meat and fish as I believe this is a profession mostly dominated by men state side. These sights blew me away to say the least. So now it was time to eat.<br /><br />La Boqueria contains many tapas bars that create their menus based on what the market has to offer that day. We were on a mad search for a place called Pinotxo Bar, but were unable to find it so we settled down at another busy stand. I asked the cook to prepare us 3 of their best tapas, but he was apprehensive on what to choose so it didn’t make for the most adventurous experience. He brought us this wonderful mild and salty chorizo that were about the size of my pinky and were dripping with bright orange oil flavored with smoked paprika. He then passed along some plain roasted chicken wings that were marinated with turmeric, garlic and salt. We could have done without this choice and had the grilled calamari with garlic and parsley oil that our neighbor was drooling over. Lastly, he brought over a zarzuela which is a Spanish seafood stew. This was full flavored and tasted completely fresh. Squid, cuttlefish, hake, mussels, clams and prawns all lovingly braised in a seafood tomato broth and drizzled with a fruity and peppery Spanish olive oil. You better believe that I was mopping up that sauce with a baguette. Two beers later and we were off for a long walk to try and burn calories for our dinner that night and, of course, our daily siesta.<br /><br />We were running late for our well anticipated dinner at what is said to be one of the best restaurants in all of Spain – Restaurant Moo, run by famous chef Joan Rocca. I have seen this restaurant in every travel publication that we have read about Spain and there was a huge feature about the chef and the restaurant in a chef publication called Art Culinaire.<br />We walked into this ultra chic and modern restaurant and felt like we were back at the trendiest hotel restaurants in Hollywood. Dark lounge furniture contrasted with Asian décor and growing beyond a Plexiglas window was a real bamboo garden. The service was friendly and professional and they accommodated us in almost perfect English. Staying with tradition, the chef has compiled a menu that is made up of ? portions so that the diner can try many things, much like a tapas bar except that this was in a formal setting. Nicole ordered 2 items, a cheese plate and a dessert. I ordered 4 items and a dessert. Nicole suggested that we change our order because they would not be able to serve us correctly since I had a total of 5 items and she 4. I argued that this is a professional restaurant and I am sure that they have done this a million times before….they know what they are doing. Guess who was wrong here?<br /><br />The first course arrived and we could tell they all ready had things mixed up. Nicole suggested to the waiter that we split a first course so that the service would not be off, but apparently he decided not to listen to us. Instead he brought out my Smoked Pigeon Carpaccio with Juniper Ice Cream with a theatric effect. The plate arrived covered in a glass dome and then the server unveiled the ploom of olive wood smoke that was encapsulated under the plate cover. The aroma filled the surrounding air making our table the current attraction. Nicole’s dish was equally, if not more impressive. She had a beautifully composed appetizer of blanched white asparagus mirrored by shelled long tender and salty razor clams rounded out with a fluffy green asparagus espuma hinted with lemon. This dish was not only clever in its presentation, but harmonious in flavor and texture.<br /><br />Second course is where things got messy. It is not that the food was bad in any way; it was that they served it wrong. Now I was served another harmonious dish of Dublin Bay Prawns with a licorice-curry sauce dotted with lobster roe and asparagus tips. I thought this might be too assertive, but the prawns were as sweet as I ever tasted and balanced out the one two punch of the salty roe and the spicy licorice-curry sauce. Nicole was then given her “main course”, a duck breast sous vide with roasted beets and blood orange. The duck’s skin was crispy, but the meat itself had a raw look to it. However, one bite and I knew this meat had been cooked at a low constant temperature for a long period of time because of the tenderness of the meat. My teeth could’ve taken a day off with this one. It was excellent, but then as luck would have it the kitchen made a crucial error. They must have left a piece of sinew in that is between the tenderloin and the breast meat and Nicole found herself chewing on the untenable for quite a while. Without the sinew part this dish was definitely a winner. The problem with this course was that Nicole would have to watch me eat to other dish with nothing in front of her when this could have been all avoided had the waiter listened to us or knew what he was doing.<br /><br />The next two dishes arrived quickly and I would eat them and share them quickly so that Nicole would not be left without food for long. We asked for the cheese plate sooner, but the chef refused saying that it must be served with dessert. My sea bass came with green beans and a ginger broth. The flavors all worked, but seemed way too ordinary for a restaurant like this. It took subtlety too far and was unimpressive. My “veal” was next and was very tender, practically melting in my mouth. The problem was that this was not veal. The meat was red and perfectly cooked, but in my experience, I have never seen veal that looked this way. I am pretty sure that the kitchen was misleading their guests with this one. Again, it was not bad, but it was not what it should have been.<br /><br />Finally, Nicole’s next course, the cheese plate, and my dessert, breaded toffee with caramel ice cream, arrived. We expected the cheese plate to show off the great varieties of Catalu?a or Spain, but instead Nicole received three versions of France’s Comte cheese. This was definitely a letdown and it was oddly accompanied by paper thin shavings of button mushroom and one large red grape neatly sliced in half. My dessert was tasty, but the disappointment with the service and the cheese plate began to take precedence.<br /><br />Nicole’s dessert arrived, and to our dismay, I was left staring at her eating. The timing by the service was so bad that it ruined the experience. The strawberry tartare with strawberry sauce and goat cheese ice cream was excellent and highlighted some very flavorful and sweet strawberries, but at this point we wanted just wanted to leave.<br /><br />We paid the bill and asked for a call for a taxi. To top it off, this snobby and trendy restaurant told us none were available and to wait on the street to pick one up. I think the kitchen did well, but did not live up to the hype. However, the service failed that restaurant and for 3 Michelin stars one has to think what it really takes to get that king of rating. I would have traded our paella night over that expensive meal anytime.<br /><br />We’ll catch up with the rest of Barcelona a little later.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com1tag:blogger.com,1999:blog-1054979388498090686.post-86633846243847767862007-06-07T10:54:00.001-07:002007-06-07T10:56:44.434-07:00Barcelona DaysFirst off, let me get this train ride from hell off my chest. We have embraced European culture, acclimated ourselves to the customs of each country we have visited, and have done our best in speaking the native language. However, one thing I am having a difficult time with is adjusting to the evasive disregard of personal space. I will explain in just a bit.<br /><br />After learning that the train ride from San Sebastian to Barcelona was going to be 10 hours rather than the 4 we assumed it would be, we decided to rearrange our travel plans so we would not lose a day in Barcelona. We felt that since I was so sick in the Basque Country, we did not want to miss anymore than we needed to in Barcelona. We examined travel schedules and noticed an overnight train leaving at 11pm and arriving the next day at 9am. We also noticed that this train had a 1st class and beds. Another point we noticed that there was a bus that left to Barcelona, but it only took 7 hours. We thought about taking the bus for the shorter travel time, but figured it would be too uncomfortable. Plus, our previous train rides up to this point were great. I reserved our tickets in 1st class, opting for individual seats rather than beds in a shared compartment, assuming we would have our two seats with a table in front of us like we did in the past. The process was easy as my command of the Spanish language has gotten better with each day we have spent here.<br /><br />Nicole and I patiently await our train and notice the depot loading up with cross country travelers with the same idea as us. A long trip overnight equates a good opportunity for shut eye. We hear the whistle of the train and the chugging as this old and tired locomotive with three attached carriages labors toward us and screeches to a stop. The train is beat up, marred with scratches, paint peeling away with paper signs attached to each coach letting us know where to enter. This train looks like it was at once the pride of the Spanish railway system, that is, during the industrial revolution!<br /><br />Nicole and I enter the last coach and notice that we are to share a compartment with other travelers sitting across from each other. It is not what we expected, figuring we would have 2 seats side by side, but this seating situation has not been bad in the past. We greeted our two Spanish speaking Asian travel companions with a simple hello, but could all ready feel their animosity that we have invaded their territory. The train begins to roll away. The Asians start frantically adjusting their seats trying to get comfortable. They are moving from one seat to another, placing their feet on the seat across from them and then covering their faces with clothing to block out the light. It hasn’t even been 5 minutes and they are going crazy. Ten minutes later the whole drama starts again, but this time they are muttering in Spanish that they wish Nicole would sit in another seat so that they could both lie down and be comfortable. You see, they figured out that they could recline their seats completely flat so that their upper bodies could be completely horizontal. One was able to put her feet up on a chair across from her, but the other had to share leg space with Nicole and this bothered her.<br /><br />Nicole asked if she should move across from me to end it all and I said, “NO!” First off, these ladies had zero concern for the fact that we all have to share a mutual space uncomfortably with our legs intertwined. Why should they be able to be the most comfortable and without any thought of how we felt or own level of comfort. I would not compromise my position.<br />To add to the melee, we picked up another passenger in Pamplona. Now we have 5 passengers in a place that is big enough for 3. Imagine that and I am sick as well. I decide that I’m going to leave the light on and read because everyone wanted to sleep. Plus, I was sick so I thought coughing would get them to leave, but neither method worked. The train attendant shut off our lights while I was in mid-sentence and they opened the window to combat my cough. We were stuck together for the next 9 hours.<br /><br />Well, as it turned out the 2 Asians and the girl from Pamplona all had a pleasant train ride lying back in their seats tangling their legs with ours. One girl was so out of it she was even snoring! As for Nicole and I, we got a little sleep, sitting vertically, and I developed some kind of muscular atrophy in my leg from not being able to move for 9 hours. I felt like I was confined in one of those magician boxes except the magician forgot to perform the magic to allow me to escape. I cannot tell you how relieved I was to get out of that train. Nicole and I were ecstatic that we would never have to see those obnoxious people ever again as well. Now that is off my chest, I can get to what is important – Barcelona.<br /><br />Barcelona Days…mmm, I am beginning to breathe through my nose, my cough is thinning out, and my eyes are losing their gloss of fatigue and I owe to the life that the city of Barcelona has pumping through its streets at 9 in the morning. During travel we learn so much. Now, you can call me na?ve, but I was never aware that Spain fell under the Franco dictatorship for over 30 years and did not become a Democracy until the early 70s. Also, that the country was separated into various self governing states (much like the US) that fell under the democratic eye of Spain itself. When we were in Basque they spoke Euskera and now that we are in Barcelona, the capital of Catalu?a, they speak Catalan. It is similar to Spanish with French under tones while riddled with the letter “x” taking the place of the Spanish “ch”. Just like we found with the Basque, Catalu?a thrived with its own identity and culture created by the people and the cuisine of the region.<br /><br />After that train ride anything would have been a welcomed change, but Barcelona was the perfect remedy. Our hotel was located on El Ravla or Las Ramblas Street the main artery of the city that fed life to the neighboring “barrios” like Barcelonata, Barri Gothic, and L’Eioxample. Las Ramblas was all ready alive with tourists, lazy shop owners, street performers and many street vendors selling everything from soccer gear and post cards to chinchillas, turtles, parakeets, goldfish, and other farm animals.<br /><br />Food was a priority at this point. There were plenty choices of tapas bars selling breakfast so we entered one with the best prices. The restaurant was larger than most with a few wicker tables scattered across the dining room and a long bar serving as the centerpiece of the room. The place was busy with tourists and a lot of English speaking people who were noticeably not accustomed to the relaxed service standards that the Spaniards have. Nicole and I quickly ordered. I had the “English Breakfast” of two fried eggs, bacon, toast, French fries, cappuccino, and zumo. Zumo is the Catalan word for juice and is huge in this area. You can find zumo on almost every block and all varieties. Freshly juiced mango, kiwi, orange, guava, passion fruit, banana, pithaya and any other fruit you could imagine. My breakfast was delicious and familiar, two things I needed while my last bits of frustration from our train ride vented. Nicole tried the Tortilla Espanola. This is basically cooked potatoes in an egg custard and baked. Real similar to a frittata or a quiche without the crust. Nicole added a little salt to bring up the entire dish, but I don’t think she was completely happy with the meal. However, egg was accompanied by toasted bread that was rubbed down with garlic, olive oil, and fresh tomato. This toast, pa amb tomaquet, is truly Catalan.<br /><br />After breakfast we tried to visit the famed La Boqueria market that I have read countless articles about, but discovered that it was closed. To our surprise, we found out that it was closed for a religious holiday that wasn’t even really a religious holiday. What happened was that the actual religious holiday coincided with an appointed government holiday so they just added on one extra holiday for everyone to enjoy. I have been flabbergasted, yet envious, by the low key approach that the Spaniards take to work. Between the mid day siesta, 24 vacation days per year, arbitrary holidays and annual restaurant closures one can understand the general upbeat feeling this city has.<br /><br />We tried to explore, but our fatigued bodies could only take so much. We headed back to the room and had an extra long siesta…so long that it took us right into dinner time around 9pm. Based on the great advice of our concierge and Nicole’s desire to find the best Paella that Spain had to offer, we walked to a restaurant called Neysras. There was an upscale feel to this casual restaurant as it was nicely decorated by rustic brick walls, mahogany wood tables and various wine bottles filling up the shelves. Again, a long bar filled with platters of tapas served as the centerpiece of the restaurant.<br /><br />Our waiter was a happy guy from Brazil with a refined technique when it came to service. He delighted us with his jokes and liked the fact that I ordered in Spanish even though he asked me, “Was that Portuguese?” Nicole and I were in dire need of vegetables, but all they had was a salad of mixed lettuces and a few tomatoes. We tossed that with a little olive oil, salt and pepper and paired with a small tapa of white anchovies and marinated olives.<br /><br />The main course arrived and our smiles were big. Our waiter conducted his table side service so that Nicole would get all the great pieces of seafood including a huge langoustine. Nicole ordered the paella and I the fideua. Having worked at 2 Spanish restaurants I have had extensive experience cooking paella and it is tough job to execute properly. I enjoyed the paella I cooked while working at Basque and didn’t think one be better. Nicole has ordered lots of paella in her past and has never been truly happy, but this time we would both be blown away. The saffron rice’s aroma was intoxicating and was loaded with flavor cooked with a rich seafood stock and peppered with little bits of tender and salty jambon. The paella represented a taste of the Mediterranean with mussels, clams, langoustines, prawns, and small chunks of scorpion fish. The portion was large, but between us both it was so perfect that we did not leave one grain of rice behind.<br /><br />The fideua was equally as great. Fideua is basically paella, but instead of saffron rice it is prepared with short and thin pieces of toasted spaghetti. The pasta is cooked in a paellaera, which is a round and shallow cast iron skillet, and is part crunchy, part tender, and filled with the taste of the rich and flavorful seafood stock.<br /><br />This meal catapulted to the top two meals we’ve had so far. It was flavorful, perfectly seasoned, executed properly, the service was friendly, the price was reasonable and it screamed Catalu?a. Late dinners mean a late start to the night life, so Nicole and I scurried across town to the Flamenco show. Flamenco is a dark story of hurt told through the signature taps, stomps, snaps of fingers and facial expressions. The dance is accompanied by heartfelt and painful chanting and beautiful and sexy string guitars. We had such a great time with this Flamenco performance that was spilling over with such drama, pain and passion – so much so that I had to find a way to buy a Flamenco cd the next day.<br /><br />Barcelona Days continue….The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-43159964232236348862007-06-06T14:42:00.000-07:002007-06-06T14:44:52.614-07:00San SebastianSan Sebastian<br />I have a lot of catching up to do. We haven’t had internet and I have been horribly ill the last few days. Nicole hasn’t been her most healthy either. The fever has been chilling and the cough unproductive. My throat scratches and burns and I think I have forgotten what it is like to be healthy. I will battle this out that and continue to eat and walk my way through Europe.<br /><br />Our next stop is San Sebastian, a small seaport village in the Basque Country of Spain just a few miles south of the border of France. I have anticipated a visit to this area ever since I fell in love with the Spanish cuisine while working at the restaurant Basque in San Francisco. The excitement lives in both Nicole and I as we both understand the culture a little bit more in Spain as well as having better command of the language. The only monkey wrench is that in the Basque Country they speak their own language. This is the only surviving language that pre-dates Latin and is called Euskera. However, we later discovered that only about half of the population uses the language (although there is a revival as seen in store front signage) and that Spanish dominates everyday conversation. We felt a little bit more at ease.<br /><br />San Sebastian is the capital of the Basque Country, but still remains a tiny city. What San Sebastian lacks in population and size it more than makes up in cultural identity and history. If you want a visual, watch the movie Bourne Identity and the opening scene when he arrives into port with the Spanish fisherman you will see the seaport of San Sebastian. El Parte Viaje (Old Town) is a string of narrow, cobblestone alley ways interconnected by an immense amount of Pintxo Bars (pronounced “peencho”). Pintxos are what the Basque call Tapas. Small little plates of food made with the area’s most unique ingredients like Piquillo Peppers, Boquerón’s (marinated white anchovies), olives, guindilla peppers, and thinly sliced and cured Iberico Jamon. This you could get everywhere as every single eatery in town had at least 10 ham legs hanging from the ceiling with hoof and all.<br /><br />Nicole and I quickly checked into the famed Maria Cristina Hotel and headed into town. My first sight of a Jamon hanging from the ceiling grabbed my attention and we entered. This was like a six year image in my head coming to realization. I have always been enamored with Spanish cuisine and used it quite frequently in my own cooking and now my fantasy of tasting it first hand was about to come true. You could only imagine my excitement and I think Nicole got a good laugh seeing me like this.<br /><br />The bar’s décor was simple, painted plaster walls with old pictures of Basque men in their traditional berets. The ceiling hung low with uneven and sunken wooden beams making it appear they had been weathered by the nearby ocean air. The bar was trimmed with classic brass ornaments and the floor was littered with cigarette butts, crumbs of bread, toothpicks, and small pieces of crumpled white paper. We noticed the locals eating their pintxos, sipping their beer, sneaking a hit of their cigarette in between bites and then confidently throwing their trash on the floor. We could not believe this…it was absolutely customary to leave all your trash on the floor of the restaurant!<br /><br />It was our time to grab a few pintxos and beer. Nicole and I indiscriminately chose a few items. We ended up with a fried bacalao (salt cod) stuffed piquillo pepper that was topped with a squid ink sauce, a jamon, pepper, and egg tosta topped with a white anchovy fillet, an octopus skewer that was marinated in smoked paprika and Spanish olive oil, a tosta topped with sliced tomatoes, white anchovy and a white onion puree, another tosta of salmon, hardboiled egg, plain whipped cream and shrimp, a skewer of green olives, pickled guindillo peppers and cured anchovy and then finally a plate of a soft sheep’s milk cheese that was topped with membrillo. Membrillo is like a jam made of quince which is like a cross between an apple and pear. The dream became reality and it was not disappointing. All the flavors hit and even those that I questioned were tasty.<br /><br />Now I was ready to soak in the rest of the Basque culture, but the cold and the sickness were too much. Adding to the demise was the unforgiving rain. It poured and poured and poured. We ran back to the hotel, set up shop and took a siesta.<br /><br />Nicole’s throat was hurting and I couldn’t stop coughing, but we hoped the rest would make us feel better and it did enough for us to get out that night for dinner at 10:30pm.<br />We made it to a famous Basque chef’s, Martin Berasategui, casual restaurant called Bodegon Alejandro. The restaurant was in the basement of an old house and again the décor very simple. The servers were simply dressed in black t-shirts and black jeans….real casual, but the food was serious. Nicole and I were beginning to see a pattern of the Basque taking their food to a different level. Even the more casual and lower end restaurants paid attention to their ingredients and how they combined flavors. Creativity is essential when so many places are serving the same style of food.<br /><br />We could only order the three course menu at this restaurant due to its structure. Nicole started with a sublime risotto that was cooked and seasoned perfectly with a seafood stock and little chunks of sautéed Iberico Jamon, topped with grilled cuttlefish (similar to squid), and her bowl garnished with a brush of squid ink. Nicole loved the food, but became upset with the squid ink usage. It somehow got on her hand, which then got on her glass, the table and then it consumed her napkin. That ink is surely potent. I had a sauté of wild asparagus, potatoes, and octopus that was brought together with a smoked tuna broth. I like octopus, but here they leave a big portion of the “suckers” on and right beneath the “suckers” is a layer of gelatinous fat. The texture of this “fat” is what doesn’t appeal to me. I cut around it to get to the meat of the octopus. To me, this dish was a definition of textural play in cuisine. The octopus was pleasantly chewy, the asparagus crunchy and the potatoes soft. Each ingredient was then harmoniously gathered with the smoky flavors of paprika and the tuna broth.<br /><br />At this point, Nicole and I were satisfied and it bothered us a bit to know that we had 2 more courses coming. If we were at home, we would have asked to have our stuff packaged to bring home with us, but this isn’t the case. My steamed codfish arrives bathing in a buttery white wine sauce that was shimmering with shiny clams, potato slices and a lot of parsley. Nicole’s sea bream (similar to striped bass) was served “a la plancha” (meaning from the grill). It was whole, head, eyes and gills. We both did our best to finish our plates because the taste was there, but our appetites weren’t.<br /><br />We battled the rain and waddled into bed to end the night, but the sad part is that is where we would stay. Nicole felt better, but my sickness got worse. I was weak, achy, shivering and sneezing. I was so disappointed that I couldn’t get out there, but there was no way. The entire day would be lost as well as the better part of the next day resting in bed, watching CNN World News and learning how much the world really hates the U.S. and our president. It is actually quite sad. I even had to cancel a reservation at the famed restaurant Arzak that I made reservations at 3 months ago.<br /><br />Our last day in San Sebastian was upon us and I wanted to get out a little. We had a late train that night to take us to Barcelona so we needed something to do for the whole day. We headed to Bilbao which is an hour and a half bus ride south of San Sebastian. It is basically the commercial and industrial hub of the Basque Country, but also home to the Guggenheim Museum. We took the ride, high on Dayquil and cough drops, and checked out the museum. The museum was an amazing piece of architecture, but the current exhibit was horrible. The artist displayed huge pieces of steel on a wall and broken concrete stairs on the floor, numbered them, scribbled some illegible writing next to them and called it art. There were 3 floors of this bull crap. As if I wasn’t sick enough, I put myself through this torture of viewing this and even listening to what the artist had to say about each piece. This was annoying and quite offensive that we had to pay 15 Euro each for our entrance. I do appreciate art, but I could not accept this form to be categorized that way.<br /><br />I got my appetite back, but I needed something mellow and something from home, something that wouldn’t challenge my taste buds, but more importantly the condition of my stomach. Nicole needed something decidedly American as well. Now I am embarrassed to admit it, but we almost were tempted for McDonalds which we did not want to do. Miraculously, a Subway appeared so we entered, got our American fix and were good for another 2 and a half weeks of experimental eating.<br /><br />We had time for one last meal in San Sebastian before our night train left at 11pm. I was feeling a little better so we tried a small restaurant near the station. We should’ve passed on the meal. Nicole ordered a “Russian Salad” and received potato salad and then ordered Shrimp in garlic sauce and received 6 miniscule shrimp loaded with oil that were mushy. That’s right mushy. Mushy to the point that the gag reflex kicked in. It was disgusting. I ordered the 20 euro grilled prawns thinking I would get a full dinner out of it and all I got were 4 prawns with the shell on. They weren’t bad, but they were a lot of work and they did not come with anything else. In fact, we got the bill I noticed we got charged for the bread that was placed on our table at the beginning of the meal!<br /><br />We were 1 hour away from what would be the worst train ride I have ever experienced. Stay tuned for that one!The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com2tag:blogger.com,1999:blog-1054979388498090686.post-26001816052175145242007-06-04T15:03:00.000-07:002007-06-04T15:05:23.140-07:00Bordeaux“What do you mean a reservation?” This is how our morning started at the train station in Tours as we headed to our next destination in the south of France, Bordeaux. Nicole and I invested in the famed Euro Rail pass that has been beneficial except for the fact that on certain trains you have to pay an additional fee for a “reservation”. If you ask me, this is a bunch of Euro-trash, just like you have to pay the cab driver to put luggage in his trunk, just like you have to pay the cab driver for the time/distance he drove to come pick you up, and just like when you get charged for the complimentary bread when you are eating at a restaurant. I guess these are rules we need to get used to in the next few weeks.<br /><br />Anyhow, this whole reservation thing was a mess as I dashed around central station speaking the best French I could in order to find the information we needed. The train leaves at 10:27am and I am stuck in line 6 people deep with 10 minutes to spare. One thing I’ve learned about the French is that there is no rush. There is no rush to get out of the way when you are carrying 3 large suitcases with no maneuverability and there is no rush for prompt service. It seems like the only time there is a rush is when they are trying to cross the street and the walking light is red. No one on this continent seems to give a damn about the most remedial traffic law out there. Oh well, “when in Rome”, now Nicole and I are guilty of that same crime. Tick, tock, tick, and tock the clock winds to 10:24 and I have reached the front of the line. I’ve promised myself I will run to the train at 10:25 to meet up with Nicole and all our luggage.<br /><br />“Bon Jour”, the lady behind the counter says.<br /><br />My time is up, but I have to give it a shot…I say, “I need a reservation for Bordeaux”.<br /><br />She says, “The train doesn’t leave for another hour”.<br /><br />“No…it is leaving right now!” I can’t argue with her, so I gather my backpack loaded with 20lbs of electronic equipment, 2 laptops, cameras, chargers, books, etc. and sprint my fat butt back to the train with all the grace of a sea turtle. I can see Nicole’s eyes widening through the train window as the whistle blows for departure. “Push it! Push it!” and my foot lands on the steel grated step of the train coach. I calmly gather myself, wipe the sweat off my forehead, flop down next to Nicole and say, “We need a reservation”.<br /><br />Bordeaux is about a 3.5 hour train ride south of Tours through the countryside of France. Nicole reads and naps as I quietly work on the computer trying to map out parts of our future. The train attendant makes his approach and asks for our tickets. When I got on the train, I told Nicole that we need to play dumb and act real American when they ask for our tickets. I found out that in addition to our Euro Rail pass we were going to have to pay 100 Euro for our reservation. That’s like $150 US!<br /><br />“Tickets?” I show him our passes, but he asks for more. I simply tell him that I don’t speak French and Nicole starts talking to him in complete sentences in English to further confuse him. We go on and on with him for about 5 minutes, really not trying to understand him at all. Finally, Nicole scribbles something on a piece of paper “TGV, always reservation” and shows the man. He smiles, and thankfully, let’s us pass. What a relief to catch a break from a nice Frenchman.<br /><br />We arrived in Bordeaux which was a bustling city filled with gridlock and a seedy feel to it. The streets were littered, the buildings dreary and the walls painted with graffiti. This was a shock to me because beneath the surface I could scratch out the foundation of the traditional French pageantry that has defined most other cities in France. It seems a little disappointing that they let this area go. It also didn’t help that a dense black cloud had just consumed the last bit of sunlight. Nicole prepared the umbrella for a fight that it would eventually lose.<br /><br />The hotel was located on the main street of shops and restaurants. It was only accessible by foot so Nicole and I had to lug the bags about 200 more yards. It wasn’t that bad, as we are always excited about our next venture. The hotel was a little creepy. It reminded me of a horror movie. I quietly examined the old and aloof helper at the desk, a spiraling staircase rising 5 stories with a red carpet bleeding down each step, and the classic molding on the ceilings that screamed mystery. Our room was tiny, probably the size of a traditional walk-in closet at home. No worries though. We wedged our bags between the wall and the bed and headed out for exploration. We saw many of the same things like the rest of France like the brasseries, cafes, chocolate shops, and bread shops. The prices on everything were still high. It was on this walk that we decided our excitement for Spain was a priority and that we would cancel our second night in Bordeaux, which meant canceling our trip to the famed St. Emilion wine region, and get a head start on San Sebastian.<br /><br />A small café jumped out at us because of the food we saw on other patron’s plates. Nicole and I both ordered specials for the day. Nicole tried the beloved Croque Madame and I had Curried Chicken Brochettes. One thing is that in Europe one expects small portions or basically little value for what you pay for. I will argue that point. We have received some of the largest portions during our travels and most have been bigger than the U.S. version. The lemon and curry marinated chicken was skewered and then breaded and deep fried. I thought this was a great concept and something that I might borrow in the future. This came with a baguette, a beautiful salad tossed with balsamic reduction, pancetta, duck prosciutto and a chuck of foie gras pate. It also came with a shooter of tomato gazpacho as well as the largest fruit salad I have ever received. It included banana, grape, kiwi, cantaloupe, raspberry, watermelon, honeydew, pineapple, strawberry, mango, and passion fruit. Pretty extensive. And if that wasn’t enough, it was all topped off with a chocolate covered pretzel. I just got full thinking about that meal again.<br /><br />We took a long walk after our meal, which has been such a delightful routine that we are considering doing the same when we get home, and decided to shut it down for the night. We packed up and prepped ourselves for an early morning departure.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com7tag:blogger.com,1999:blog-1054979388498090686.post-13131564974217099252007-05-31T10:21:00.000-07:002007-05-31T10:23:20.398-07:00Chateau ToursWe had an early start this morning catching up with our tour guide for a tour of the Chateau. We were set out to visit 5 chateaus with lunch in between and a short wine tasting in the growing region. We were running a little behind and were searching for a small bite to eat. We came up on a small farmer’s market that we meandered through. Here were bales of cherries, apricots and bananas, loads of white asparagus and artichokes, a few butchery trucks, a fish vendor, a salumi artisan as well as a few cheese artisans. After trying an assortment of cheeses and salumi, we realized we were short of time and utensils so we had to decide fast. We first found a chewy baguette, then some unpasteurized fromage blanc, that was tangy and filled with a grassy and garlicky flavor, and then finally, a banana to complete our breakfast. You know, the US dollar is very weak when exchanging for Euro so obviously everything is expensive for us. With more than 2 weeks to go, Nicole and I are paying a lot closer attention to the finances for the trip. The cost of our breakfast….3,50 Euros. Not bad!<br /><br />The Chateau tour brings us out in the countryside that I had originally thought we would see. These stone fortresses were sometimes built on peninsulas in the rivers and were almost always surrounded by some sort of body of water. The walls were high, the towers high and the gardens vast. You have to think that before the Renaissance period, battle was a part of everyday life and the royalty in the chateau had to develop all forms of security and protection. Each chateau provided a small view into French history, but more on a personal level. There was a story behind each room and each picture. Every piece of furniture and tapestry made the image of life back then a little more real for us to imagine. The kitchens were the best for me. They seemed so medieval with large pots hanging over an open fire, enormous cutlery like various types of butcher knives and hacksaws, and huge meat hooks to hang and bleed the various types of game that was caught. The one cooking element that was used back then and is still used today was the wood burning oven. It looked exactly as it does now in California Pizza Kitchen.<br /><br />The best Chateau had to be Leonardo da Vinci’s. He spent the last 3 years of his life there. We learned about his various contributions to civilization like the bicycle, the tank, transmission, the clock, the canon, the parachute, the helicopter, the airplane and the machine gun. Almost all his ideas preceded the true inventions, but he lacked the means to create the energy to produce such things. Most of his ideas needed an engine. All we could think was that he never got any sleep. His mind must have been burning with thought and ways to solve his engineering issues.<br />Another Chateau of note was Villandry. Here we saw an enormous garden about the size of 4 professional baseball fields. Each garden was perfectly manicured and each design carried a different meaning. In one garden, the bushes were trimmed and shaped to form symbols of love, passion, suffering and revenge. Another had a wide array of vegetables and herbs that would make any farmer jealous and another with a childlike maze of hedgerow bushes. Nicole and I lost ourselves in that maze just like in the movies.<br /><br />All throughout the Loire Valley you will find a chateau. To build these castles they need stone. The builders tunneled through mountain to take that stone and the result was a cave. You will find a countless number of caves in the mountains of Tours and that is where they ripen cheese and store their wines.<br /><br />We stopped in for a lunch at yet another brasserie. Again we had mixed results. Nicole had a simple, yet excellent salad with warm, breaded goat cheese on top and I started with an amazing salad that was topped with a crostini of sorts that was layered with warm mozzarella cheese, chorizo and tomato slices. This is where the disappointment started….I had Cabillaud in papillote which is notoriously French and is usually spot on because the fish is steamed in its own juices and the few aromatics that are placed in the foil wrap. Well, these guys managed to screw it up by burning this “papillote” into 1940s Berlin. The fish was stuck to the foil and Nicole even asked me to close it up because of the burning smell that was engulfing our table. Nicole’s skirt steak was too chewy for her to eat and her shallot “confit” was practically raw sitting atop her steak. This was no good what we are starting to learn may be typical of the brasserie genre. Our dessert was nice though. I had a decadent and light chocolate mousse and Nicole a moist fruit laden cake called Raspberry Claufoutis. This part of the meal made us forget about the last.<br /><br />We headed back on our tour of chateaus enjoyed some wine along the way. Our tour guide was so knowledgeable about history and culture that I think he was able to give me insight on why I carry a French last name even though my family is mostly Dutch and Indonesian. He said that in the early centuries that there were many great minds in France that were not of the Catholic faith that were forced to leave France in order to find a home in a safe place. Those that left and that protested the Catholic faith went to places like the Netherlands and Germany where they became Protestants. This made sense to me…not sure if it is the answer why, but it made sense.<br />After our 9 hour tour Nicole and I needed a nap. We got some shut eye back at the hotel, but woke up with that passion of mine….hunger.<br /><br />Being mindful of our budget we searched the best street food available. We walked down the Moroccan or Turkish part of town and found various vendors with a revolving side of meat filling up their windows. We stopped into Le Kasbah. Overall, this is a nice area with no real seedy element. If that side of town exists, this is it. We reluctantly enter the small “stand” and are a little confused because there is no menu and the extent of our French is “Bon Jour and Merci”. We are a bit surprised, but we are greeted with such a warm welcome by the young man behind the counter named Ismet. He is so happy that we are there and asking us about all the big movies of Hollywood with great enthusiasm. This definitely eases Nicole and me a bit. I point to the revolving meat and ask for two and I request for mine to be a bit spicy. We sit down contemplating the next day over a Cola Light and a Fanta Orange. My eyes light up as I see what is arriving….a huge mound of sizzling hot and crispy fries tossed with the perfect amount of salt and a huge Panini like sandwich. The bread is flat with a firm bite on the outside, but is completely soft on the inside. It is the perfect structure for the mound of filling. What Ismet shaved off with his 14 inch scimitar was a mixture of chicken thighs and veal shoulder marinated with tons of garlic, oregano, turmeric and some other spices that he wouldn’t reveal to me. This revolving meat mixture must have been cooking for at least 12 hours by the time we got to it at 11pm. The meat was succulent and tender because it simply rotated itself and basted itself in its own fat. This was an impressive meal all for 5 Euros. What a bargain!! Now, I am not sure if we have this at home, it is called Shwarma, but if we do, check it out!<br /><br />See you in a few.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com4tag:blogger.com,1999:blog-1054979388498090686.post-80094537538333711412007-05-31T09:55:00.001-07:002007-05-31T09:57:16.164-07:00Traveling in ToursOur dinner from the night was unremarkable so we were looking to have a great breakfast. Now, you have to understand that a common French breakfast is espresso, a croissant, and for most, a cigarette. Nicole and I were searching for an “American” breakfast with French ingredients and we found it despite the treacherous rain pouring down on us. Located in the heart of the Bayeux village near a magnificent 16th century cathedral that was spared of the war’s bombs, was a nice little boutique style café. We were the first to arrive at 9am as the owners sat at one of the tables eating crusty bread and drinking coffee as their calm white Labrador looked on. Nicole opted for a French classic a cheese quiche. The pastry dough was delicate and tender and the filling so rich and creamy that we knew it was fresh cooked right out of the oven. I opted to build my big breakfast by starting out with tea and juice (I can’t seem to shake this throat and cough problem that I brought with me from the States). Then I added a crepe with strawberry jam that was delightful and then my queen the Croque Madame. This is one of my favorite dishes that we played with at the Getty Restaurant. I may have a French last name, but I wanted to see how the real French do it. A thick slice of lightly toasted brioche with salted country ham, melting gruyere and butter topped with another slice of toasted brioche, more melted gruyere, but this time browned and, the grand finale, a perfectly cooked sunny side up fried egg on top. I burst the egg with my fork and watched the gooey pumpkin colored yolk drip down the sides of the sandwich. All this richness was perfectly balanced by a butter lettuce salad tossed with a light tarragon and mustard vinaigrette. Yes, all this at 9am.<br />We left the café to find the Battle of Normandy museum. We have been pretty good about getting around without being lost, but not this time….and what a time, the rain was coming down harder than I have seen since the El Nino days. We walked down each cobblestone corridor and passed each war torn building in search of the main road with no luck. Finally we found it and found the museum. The damage was done….Nicole’s shoes, socks and jeans were soaked. My jacket took in too much water and I was soaked, but we made it and we made that journey so we were going to see the museum.<br /><br />We jumped our train to Tours which is about 3 hours south of Paris. Tours is located in the Loire Valley which is one of France’s many wine countries. What I pictured of Tours, rolling hills of grapevines, a lush river framed by greenery, was not the reality. Instead, we arrived in a quaint city filled with young students surrounded by relatively modern buildings and shops. It reminded me a lot of Ventura Boulevard with all the boutique shops, a clean look and the busy foot traffic. What we discovered is that the city of Tours was completely demolished to nothing during the War so that almost everything had been rebuilt since.<br /><br />Like for every new city, Nicole and I set out on foot to explore. We spent about 3 hours walking, shopping and munching on giant cookies that were actually about the same size as my head! Finally the thirst factor kicked in and we stopped at the local college pub and enjoyed a few Belgian beers and shared some funny memories of our past.<br /><br />Nicole did some research on places to eat in Tours so we searched out the restaurant Brasserie Bure. We were feeling a little jaded at this point about the food in Brasseries. There are at least two brasseries on every corner, but every time you enter one it is a gamble. The brasserie has such potential to be great because of their availability and ambiance, but most of the time their food has been mediocre at best. This has been a big surprise to me in our visit to France. This time, the brasserie was good. We started with a plate of oysters (Nicole’s new favorite food) which were excellent. They were medium sized with a briny and slight cucumber flavor to them. They nicely accented with a traditional red wine mignonette. We then had salmon rillettes which are poached salmon that has been pulverized with butter, a little mayonnaise and then laced with nice slices of smoked salmon. We spread this on our toasted brioche triangles and enjoyed another good appetizer. Our main entrees arrived and I was more impressed with mine than Nicole with hers. Nicole had the Cabillaud (Cod) which seems to be popular here. It had potential to be great, with her ratatouille wrapped in filo dough, but the fish was horribly overcooked. On the other hand, my meal was excellent. I had the entrecote (rib eye) with a rich Roquefort sauce and haricot vert. The beef was tender with sea salt crumbled on top bringing out even more beef flavor. The Roquefort sauce was unnecessary because of the great flavor of the beef, but never the less, was delicious. Haricot vert again….this may be my favorite vegetable besides spinach. Overall, this dinner was successful especially with ? bottles of wine we enjoyed. Both came from the Loire, a Vouvray and a Chinon which I believe is a Cabernet Franc blend.<br /><br />Tranquility sets in....The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-86785235707494875322007-05-31T09:50:00.000-07:002007-05-31T09:53:47.893-07:00D-Day BeachesOur stay in Paris came to a close and I still can’t get over how excellent our dinner was the night before. I will definitely recommend this restaurant to the next person I know visits France. We awoke to a dark and cloudy sky which had me intimidated. The last thing you want on a busy travel day is rain.<br /><br />We arrived at our train station an hour early to Nicole’s dismay. I have this real problem, a burning desire inside me to be organized and on time for everything, so no risk can be taken when it comes to trains and their punctuality. At times, this desire will awake me in the middle of the night just to organize a few things a few feet away. Some may think it is crazy, but I like to call it a “Beautiful Mind”. However, the one desire that always conquers me is hunger and it was on a rampage again. Surprisingly, even the train station in Paris takes their food seriously. I was able to find a fresh and crisp baguette with butter and saussion sec, which is the French version of chorizo. It does not have the punch of flavor that paprika and garlic bring to the Spanish version, but it is still filled with a subtle French style flavor boost. Nicole quietly enjoyed her tender, buttery and slightly sweet croissant.<br /><br />I have anticipated our visit to the Normandy region for two reasons. The first is obviously to explore the important history that occurred there during World War II and to pay my respect to those who sacrificed so much for freedom and to enjoy Norman food. What I have learned throughout my readings about the food of Normandy is that it focuses on deep down rustic and earthy dishes like pot roasts and stews because of their rainy weather and then highlighted by their artistic approach to Camembert cheese and Calvados, an apple cider that they turn into brandy.<br /><br />We approached Bayeux, a small village in the region of Normandy with a population of about 19,000. We scurry for our hats when the thunder blasts and the hovering black clouds shoot rain over the green pastures dotted with thoroughbred horses and numerous hedgerows obscuring views of what could be around the next corner. The village is small and quaint. There are not many people around except for a few tourists and tour guides. There are plenty of advertisements painting sides of small stores and billboards of anything D-Day and its history. There are no taxis in sight so Nicole and I decide to hump it to the motel. We are a little lost, but come up on a small map and our hike began. We tugged our oversized luggage in the drizzling rain. We found our motel about 2 miles along the round and up a steady incline. It did not bother us though, because we decided a few days earlier that we have to earn all the wonderful meals we are going to enjoy.<br /><br />A D-Day tour was number one on the agenda. As soon as we secured that, lunch was necessary. Our time constraint prevented us from leaving the motel premises, so we decided to eat in their small restaurant. The service was amicable, and I must say, their food surprised me. I had the “menu” (or prefix) and Nicole the vegetable lasagna. The prefix menu included an appetizer buffet of cured meats, fruits, various composed salads, and “peel and eat” shrimp. My second course was a rustic Veal Roast with a Mushroom Cream Sauce and the best haricot vert I have had. The green beans were simply sautéed with salted butter, but they were tender and perfectly cooked. They were not overcooked, but not undercooked either. I was completely satisfied with this meal.<br /><br />Our tour guide arrived promptly and we piled into the van. The guide was friendly and it was a relief that his English was good. JD, the guide, shared his in depth knowledge of the history of the invasion of Normandy. Operation Overload, what the Allied forces called their mission to make this amphibious assault on five different Normandy beaches, was a bold and brave move by the Allies that would suffer many losses, but it was their thought that was the only way to take back Europe from the Germans. The estimated loss of troops for that day dumbfounded me – 15,000 between the U.S., Britain, Canada and a small contingent of Polish, French, and Dutch soldiers! It is ironic that this enormous battle would take place in Normandy. This same place the Normans, or better known as the Vikings, would set off on all their missions to conquer other parts of the world.<br /><br />We first visited a British Museum on Gold Beach which focused on the humungous artificial harbor named Winston that was built in England and shipped over the channel. This strategic move and its execution were believed to be the absolute key to success in the Normandy region. There were still pieces of the harbor in the ocean and on the beach when we arrived. What amazed us is that after one day of the invasion, this harbor was being assembled while under fire. Apparently, by creating a port city in the middle of all the beaches, the Allied forces were able to transport more supplies and at a faster rate that would serve as the catalyst to our success in liberating France.<br /><br />The American Cemetery was somber, but beautiful all at the same moment. The simplicity of the white cross tombstones, and the occasional Jewish star, aligned perfectly with waves crashing in the background gave praise in such a remarkable away to all those that sacrificed. One must go to feel the aura that surrounds this area. This was truly a time to be respectful and, most of all, thankful for everything we have and everyone we have. Nicole and I do not have any known family or friends that passed in World War II so we did not search out anyone specifically, but we did notice 309 tombstones, in particularly, that made us reflective. It was those that were unidentifiable that read “Here Rests in Honored Glory a Comrade in Arms Known but to God”.<br /><br />The most interesting site on this tour was Point Du Hoc. This was a 100 yard high cliff, right above the crashing waves on shore, where 225 Army Rangers attacked a German stronghold loaded with four 115mm canons protruding from reinforced concrete barricades. Our guide told us that this area was left exactly how the Rangers left it during the war. The concrete barricades were demolished, the cannons were inoperative, and there were a wide array of 40 foot craters created by the US air support dropping 500 pound bombs on the area. These groups of Rangers are honored for their bravery because this stronghold had a perfect defensive position on the other beaches being invaded. At the end of the day we were left with only 90 soldiers from this battle. Again…the ultimate sacrifice. It makes one think about the things one stresses about in this day and age.<br /><br />After this great tour, dinner was more essential rather than a time for exploration, so we stopped into our popular motel restaurant. This time Nicole had a French omelet that was so burnt I’m surprised it came off the pan and I had an Entrecote Steak (Rib-Eye) with Béarnaise Sauce, Fries and Haricot Vert. The steak was so chewy and tough that not even the sharpest machete could cut through this. This dinner was an absolute waste of calories and money and should serve as an embarrassment to the country of France. It barely deserves mention in this writing.<br /><br />The history of D-Day was definitely the highlight of this day and all we had to do was sacrifice some bad food and a lot of rain. We’ve got it good.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com1tag:blogger.com,1999:blog-1054979388498090686.post-73494596033111263092007-05-27T11:22:00.000-07:002007-05-27T12:13:57.206-07:00Last Day in ParisOur last day in Paris has come too fast. We have a feeling we will be saying that a lot on this trip because of our quick stops in such beautiful cities. I can't say I love Paris like most, but I can say that I like Paris very much....I might be flirting with loving Paris if I had a few more days to experience it. It is a true haven for those who enjoy food, cooking and drinking. The city is built on this foundation. I think the city itself is beautiful, the night life is invigorating, and daily lifestyle seems intriguing. Nicole and I spent our day walking the streets searching out cafes, brasseries, patisseries, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">boulangeries</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">epiceries</span> and even found the time to haggle with some artists struggling to sell their unique oil paintings outside of the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">D'Orsey</span> Museum.<br /><br />We started the day with yet another toasted baguette from a street vendor in front of the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sacre</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Couer</span>, the highest point in Paris beside the Eiffel Tower. The place was loaded with tourists and equally African immigrants. These guys were very aggressive and all I could think of was blood diamond as they prevented Nicole and I from passing before knotting our fingers with some cheap multi-colored yarn telling us it was African tradition to make a wish while being suckered into paying 10 Euros for some bracelet that we were going to cut off once we got out of there. We kept the bracelets on until we left the area just so other Senegalese men wouldn't tie us up with their yarn as well.<br /><br />We jumped on the metro with the intention of starting an urban hike seeking out photos of different restaurants, fish stores, bakeries and other food epicenters. The hike started when we exited the metro and climbed 22 flights of stairs just to reach daylight. Tears dripped from our eyes as we reached the pinnacle and realized our accomplishment. My thighs haven't burned that much since my high school football days.<br /><br />We bounded street by street taking pictures and sampling what the city had to offer. We visited the fish shop and saw all sizes of shrimp from tiny quarter sized versions with their head on to 1/2 pound shrimp tended to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">intimidate</span> those that considered purchasing it. We saw <span class="blsp-spelling-error" id="SPELLING_ERROR_6">callibaud</span> which is a beautiful medium size white fish similar to cod, tiny bay scallops still in the shell, and St. Jacques scallops plump and juicy with their roe still attached.<br /><br />The <span class="blsp-spelling-error" id="SPELLING_ERROR_7">boulangerie</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_8">patissier</span> was a delight. The smell of fresh bread arranged in baskets and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">canisters</span> all over the shop seemed more like decor than items for sale. The pastries were enticing as well. I couldn't resist as I picked a banana <span class="blsp-spelling-error" id="SPELLING_ERROR_10">chantilly</span> that I practically swallowed whole it was so delicious. A thin and tender pate a <span class="blsp-spelling-error" id="SPELLING_ERROR_11">choux</span> dough filled with banana cream, fresh banana, whip cream and all topped with striations of caramel and chocolate. Nicole tried Le Duo which was 2 extra large profiteroles glued together with vanilla butter cream and one filled with bitter chocolate and the other sweet caramel.<br /><br />We continued with our photos of restaurants trying to gain inspiration and understanding of what Paris' dining scene is really about. Along this trek we <span class="blsp-spelling-error" id="SPELLING_ERROR_12">stumbled</span> upon an <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Epicerie</span> - basically a specialty food shop. This store was like a dream for someone like me. Imagine a store the size of your largest supermarket, but filled with every cured ham made in Europe, every truffle foraged in Europe, every fish, every cut of meat, every vegetable, and every specialty item made in the European Union. I only wish that <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Los</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Angeles</span> had a piece of this - a place to buy quality fresh fish, specialty breads, hard to find condiments, and specialty meats. It is one of my goals to bring this to my small town we call the Valley.<br /><br />We made it back to the hotel and realized that our feet payed to bill of our ambition. Nicole's feet were swollen and I napped for 2 hours. Even so, it was our last night and we had to make it special. We found a highly recommended restaurant nearby that actually still had a reservation available at 10pm. We made the walk to <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Sinseng</span>, an ultra chic and modern restaurant in Paris' 6<span class="blsp-spelling-error" id="SPELLING_ERROR_17">th</span> district. The area was busy and filled with young locals. We walked in were greeted cordially by the host. He walked us to our table as we took in the cream colored walls kissed with hologram images of lipstick laden lips and floral scenes. The seating was purple velour and fit in perfectly with the rest of the scene. We were definitely the only English speaking customers so we knew it was a good place. We started with an exceptional "snack". It was a large raw Atlantic clam that was tossed with <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Jambon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">de</span> Pays foam, leeks and lemon. All this left in the shell and taken as a shooter. If you could only see Nicole and my eyes light up in pleasure.<br /><br />Second, Nicole had a crab mousse that she was not too pleased with, but she finished it anyway. She expected it hot, but it ended up being a cold appetizer....something always gets lost in translation. I had the white asparagus with poached quail eggs, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">Parmesan</span> emulsion and smoked duck <span class="blsp-spelling-error" id="SPELLING_ERROR_21">pistou</span>. Outstanding! Perfect balance by complimentary flavors. Each component picked up the previous creating a luxurious setting for my palate.<br /><br />Our main dishes were excellent as well. Nicole raved about her Herb Crusted Veal Loin with <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Porcini</span> stuffed Macaroni....that's right macaroni stuffed with mushrooms and truffles. This was all finished with a 4 spice infused veal reduction. The veal was tender and the the sauce surprisingly pulled the whole dish together. This received a perfect 10 from both Nicole and I. My dish was creative, but didn't blow my mind. I had a seared tuna loin that was stuffed with <span class="blsp-spelling-error" id="SPELLING_ERROR_23">foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">gras</span> mousse. I have tried this combination before and it proves to be a perfect marriage. The rich <span class="blsp-spelling-error" id="SPELLING_ERROR_25">foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_26">gras</span> lends the perfect hand to the lean tuna loin creating an <span class="blsp-spelling-error" id="SPELLING_ERROR_27">enthusiastic</span> finish....which is exactly what I did, finished every single bite.<br /><br />Dessert was an orgy of chocolate and banana. All this on one plate - chocolate creme <span class="blsp-spelling-error" id="SPELLING_ERROR_28">brulee</span>, banana caramel, banana ice cream, banana in banana <span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">liqueur</span> flambe with lime, and decadent <span class="blsp-spelling-error" id="SPELLING_ERROR_30">flourless</span> chocolate cake. I'll tell you what, to my dismay, this worked and I couldn't wait to apply something like this in my next kitchen.<br /><br />Finally, the best part of the evening after various conversations with the waiter and his wonderment of how I understood so many words on the menu, I revealed that I was a chef. He intern invited me into the kitchen and meet the chef. The chef and I were about the same age and he was doing this food out of a kitchen smaller than the Getty's.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_31">Sinseng</span> has been our best meal in Europe hands down, and now, after meeting their chef/owner, I feel even more inspired to go down the road less traveled.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-17236938612827670352007-05-26T15:44:00.000-07:002007-05-26T16:33:57.142-07:00Paris at NightNicole and I stayed aggressive in our attempt in seeing as much of Paris as we could in 3 days. Imagine an old world metropolis built for horse carriages with roads <span class="blsp-spelling-error" id="SPELLING_ERROR_0">laid</span> in brick and then add the modern world of technology, fashion, over population and cars and you get Paris. This is the definition of a big city. It is busy with cars and pedestrians, it is alive with tourism and shopping, and it is lit with vibrant music and neon lights. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Los</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Angeles</span> is large and busy, but Paris is "alive", breathing with energy that only daily interaction provides...plus, we feel much more safe here.<br /><br />We started the day with our local street vendor and picked up a full baguette that was loaded with brie cheese and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">jambon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">de</span> Bayonne, basically a salt cured ham done in the style of the south of France similar to <span class="blsp-spelling-error" id="SPELLING_ERROR_5">proscuitto</span>. The white baguette is then dropped in a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">panini</span> press and serve completely flat with grill marks, warm ham and melting cheese. Just to cut the richness, the young lady added some fresh tomatoes just before grilling. This was an excellent breakfast "on the go" as we walked down the Rue <span class="blsp-spelling-error" id="SPELLING_ERROR_7">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Rivoli</span> toward the Louvre Museum.<br /><br />The enormous museum laughed at us as we attempted to see it all. By the time we reached the Greek antiquities I was desperate for a small break on a bench in the tapestry room. However, we were able to see the Angel of Victory, which was breathtaking, Venus <span class="blsp-spelling-error" id="SPELLING_ERROR_9">de</span> Milo, A Dying Slave by Michal Angelo, Cupid, Jupiter, the Mona Lisa and various other pieces from the Orient, the Middle East, Italy, Greece, Spain, France and the Netherlands. The mere size and diversity of this museum is the reason of its obvious fame.<br /><br />We headed west, but had to stop for a cola. Our thirst overcame us and we had to pay for that desperation. Travelers, be weary of where you spend your money in Paris. We asked for 2 cola lights which we received, but when we received the bill for 15 Euros we were shocked to say the least. That is basically $21 for 2 medium cokes!!!<br /><br />Anyhow, we checked out <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Notre</span> Dame <span class="blsp-spelling-error" id="SPELLING_ERROR_11">de</span> Saint Michel, a few bridges and then enjoyed the view over the River Seine. We finished our day with our lunch at around 5pm. I can't remember the name of the brasserie, but it was special. It was on a quiet street across from a <span class="blsp-spelling-error" id="SPELLING_ERROR_12">boulangerie</span> (bakery) and a <span class="blsp-spelling-error" id="SPELLING_ERROR_13">poissoniere</span> (fish market). We took a seat on the patio on watched as locals headed home to their flats preparing for a Friday night in Paris. The meal here was amazing. I had mussels that were steamed in white wine and shallots that were served in a rustic cast iron pot that was set on a stand with a candle underneath to keep the broth nice and warm. You add a chewy baguette and there you have France. I also ordered the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">charcuterie</span> plate that came with country ham, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">sauccison</span> sec, which is a dried sausage, and some form of a French salami. This was all served with <span class="blsp-spelling-error" id="SPELLING_ERROR_16">cornichons</span> (small salty and tender pickles), pickled onions and the spiciest <span class="blsp-spelling-error" id="SPELLING_ERROR_17">dijon</span> mustard I have ever had. The highlight of the meal was Nicole's dish. She decided to order the house special which had no name...just a description. Her meal arrived in an old and beaten up cast iron skillet. Garnishing the dish was an freshly cracked egg that was baked to perfection. Underneath was bubbling and browned <span class="blsp-spelling-error" id="SPELLING_ERROR_18">ementhal</span> cheese that was rich, creamy, and bursting with a truffle flavor. Then there were sauteed mushrooms, fresh tomato, and ham. This rich concoction was blaring with flavor and screaming to me to serve at some point in the future. To soak up all the creaminess, the chef cleverly placed a few slices of baguette on the bottom of the skillet before placing all that love atop it. It was time to take a nap after this one.<br /><br />We prepped for the evening as my cousin <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Natascha</span> and my aunt <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Stenny</span> were on their way to pick us up from the hotel for a night on the town. Mind you, I haven't seen this cousin our aunt in over 13 years! We caught up in the lobby over a glass of champagne like we saw each other last week. The excitement oozed out of all of us as we got ready to go. <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Natascha</span> is a fashion designer and she was dressed in true Paris style. She is slender and attractive and was rocking knee high boots, black <span class="blsp-spelling-error" id="SPELLING_ERROR_22">capris</span>, a glittery white top and a glittery black derby hat a la Michael Jackson. Only this woman could get away with this as the words "<span class="blsp-spelling-error" id="SPELLING_ERROR_23">oo</span> la la" jumped out of her mouth every so often.<br /><br />She drove us around town in an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">over sized</span> Audi SUV. What an amazing vehicle, but I think to big for the streets of Paris as she jumped a few curbs and hit some guard rails on the way to Le Suite....her friends restaurant who happens to be the girlfriend of <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Jamoraquai</span>. The restaurant was chic and painted in all white. The lights were dim and the room accented with rose colored booths and drooping curtains. This room was the anti Hollywood in terms of dark colors, but was filled with the Hollywood type - beautiful men and women in their late 20s smoking, drinking champagne, laughing and dancing at their tables. There was even a DJ bumping the latest house music in the corner of the dining room. Despite the scene, I got the sense the food was serious. We started with a lime marinated tuna <span class="blsp-spelling-error" id="SPELLING_ERROR_26">tartare</span> that I wolfed down in a matter of seconds. The assertive tartness cut the richness of the tuna effectively. I followed with Local Cod fish that was seared with the skin on and served over small white beans and a cocoa bean reduction. Interesting, but even more delicious. I haven't had fish cooked that perfectly in a long time. Nicole had Seared <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Ahi</span> served with a Thai peanut sauce. I think she scooped up everything on her plate before I got a chance to try it! We proceeded with more champagne and some serious conversation about opening a restaurant. You see, <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Natascha</span> was a young business owner at the age of 21 and now had 17 years of experience to share with us. She did not tell us how to do it, but chose to motivate us and make us understand that it is perfectly normal to feel scared before making a big change.<br /><br />Starting dinner at 10pm for Nicole and I is new, but we adjusted quickly as dessert arrived and the restaurant turned into a club at midnight. Layer after layer of club goers filled the restaurant and the music got louder. There was no way to resist the thumping of the speakers and we all spent the rest of the night dancing and gawking at all the mini skirts and the fashionable men. We finally got our inside look on Paris fashion and night life and we were not disappointed.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_29">Natascha</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Stenny's</span> hospitality was ground breaking. This whole trip is repeatedly drilling something into Nicole and I - being nice, being friendly, and being welcoming is so easy. My whole family has done it from <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Amersfoort</span> to Paris and we feel so indebted to them for all their graciousness. I can only hope that I am able to learn a little of this European culture of hospitality to take home to the states.<br /><br />The night finally ended as <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Natascha</span> found our way home on the GPS. The way the Paris streets are aligned, I'm surprised the computer could even found our way home. We walked through the hotel halls with a little buzz around 3am. <span class="blsp-spelling-error" id="SPELLING_ERROR_33">Aaahhh</span>, a night in Paris.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-18927754413774258262007-05-25T09:18:00.000-07:002007-05-25T10:13:10.155-07:00First Day in ParisWe are working on very little sleep. I think each night in Holland Wim, Sas, Nicole and I stayed up until 2am - 4am talking everything from family, career, food and politics. This night would be no different except for the fact that we had to wake up at 6am to catch a train to Paris via Amsterdam.<br /><br />The Thalys train arrived. A bullet train of sorts with a sleek aerodynamic design and a scarlet and gray color scheme. Go Buckeyes! A friend of mine recommended that we buy first class tickets so we went for it. I think it was worth it because it gave me peace of mind from defending ourselves from the anticipated theivery that us Americans are trained to watch out for while in Europe. Let me tell you, on this train, in first class, the special treatment was noticeable. We had large seats, leg room and foot rests. The funny part was that we were offered so many complimentary items like juice, coffee, breakfast cookies, pretzels, baguettes and we declined on all of them opting for our water bottles and the awesome lunch Wim packed for us. His last gift of hospitality was a sack of green apple cookies, which are similar to fig newtons, cheese sandwiches, apples and sodas. The steward eventually said, "Will you still decline these offering even if they are free". We said yes.<br /><br />Finally we had to accept the Thalys lunch option - Herb Crusted Rabbit Loin with Sauteed Vegetables, Greek Pasta, Sun Dried Tomato and Curry Sauce. The presentation and the flavor combinations were impressive for a train. The rabbit loin looked appetizing, but once we cut them we realized that they had been cooked to their 4th death. The sharpest knife had trouble cutting these loins and they were more stringy and chewy than the toughest tendons of beef. That was quickly tossed to the side along with the mushy orzo tossed with feta cheese. However, the sundried tomato was out of this world. It was the best tasting dried tomato I have ever had....nothing like what we consider know as sundried tomatoes. It was bright red, wrinkled with no toughness. The bite was juicy and both sweet and salty. The vegetables were nice as well. Perfectly sauteed leeks, carrots, and haricot vert with a little butter. I mixed this with the curry sauce that was supposed to go with the rabbit and I think I discovered a new dish.<br /><br />The train ride was about 4 hours and I don't think it ever reached the 187 mph that the brochure claimed. We were trying to gain our bearings for Paris and asked the steward the best way to get to our hotel. His first question was, "Do you have baggage? Big, huh? Big, oversized American Luggage? Okay take the metro".<br /><br />His comments were funny and expected, but his advice was right on. The Paris Metro should serve as the model for the rest of the world's public transportation. The entry and exit sights are highly accessible, the underground circuit of connections is immense, and the routes are clear and concise. Each tunneled maze leads to one attraction after another, so Nicole and I were able to see the Eiffel Tower gleaming in lights in all of its glory, the Arc de Triumph with the unknown soldier's flame burning away, and the Champs Elysses where we walked the night away while munching on a street vendor's Nutella Crepe.<br /><br />For those of you that don't know, Nutella is my nemesis. This sweet and rich hazelnut and chocolate spread has to be arguably one of the worst things one can put in their body, yet I can eat it by the spoonful knowing the damage it is doing to me. Nicole watched me harm myself while she joyfully chewed on her 16 inch diameter sugared crepe.<br /><br />Before the joy of the crepes we had to experience some hardship. Every journey comes with a rough road, but it is what we learn from it that makes us better. Well, we learned what not to do if we owned a restaurant. We saw a very inviting bistro with friendly waiters asking to sit down. We did and began to get real excited about my first meal in Paris. They had all the Parisian menu items that I have longed to eat while in France - Foie Gras Torchon, Duck Confit, Escargot and Charcuterie. I opted for the Torchon as an appetizer. While unimpressive in presentation and garniture, the flavor was right on and humbly served with toasted brioche. We then received our 1/2 bottle of St. Emilion wine which was blow your socks off outstanding. The intense blackberry and black pepper scents were singing off the wine glass. A very drinkable red that paired well with the Foie. The bad part starts now. An hour and a half later we receive our main courses. This is after the wine was finished and our water which was brought to us in a reused glass water carafe that still had dirty (I hope) soap spots on the nozzle. Oh well, so the service stinks, hopefully the food is great. No way. My duck confit leg must have been in the fryer for 20 of those minutes and then finished in the oven for the rest of the wait. Nicole's salmon was prepared sufficiently, but was paired with a lobster-tomato sauce that smelt so fishy and tired that Nicole questioned the fish's freshness. This was not pleasurable by any means and Nicole and I wondered that this could not be the food of Paris that everyone talks about.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-2157467535786161712007-05-25T00:16:00.000-07:002007-05-25T00:41:52.043-07:00Last Day in HollandOur last day has come upon us and boy did it come fast. I had a feeling when we were at LAX just a week ago that our time in Holland would be too short. There is just too much family to see. So yes, it is a little sad, but at the same time I feel fortunate to have made the trip to see everyone. In addition, Nicole had a blast interacting with the family and learning a whole new side of me and the Dutch culture.<br /><br />Our first priority of the day was to retrieve Nicole's computer from Nestle which was located in Dieman, but we had to be in Den Hague to visit my Aunt Irma at the same time. Problem is they are not very close to each other. Wim was kind enough to take Nicole to her work and Saskia, the kids, and I headed to Irma's so that we could get a head start on all the Indonesian treats she prepared. Unfortunately, Nestle was not able to fix the computer and we would have to come back later in the day.<br /><br />We had lumpia, which are like egg rolls, but they are larger. These crunchy delights were filled with marinated chunks of pork, carrots and bamboo shoots which were all coated with a soy based bbq sauce. The rosales was also very special and looked like a lot of work. The filling is based on a roux with beef, carrots and potato. It is then highly seasoned as the pepper flavor permeated my palate, stuffed into a crepe then coated with breadcrumbs and fried. Crunch on the outside and soft on the inside. As you can see, we are playing with contrasting textures. The pastai looked like an empanada. The filling of ginger chicken and glass noodles stuffed into a flaky pastry dough and folded into a half moon shape with all the edges crimped. Lastly, we had one of my favorite desserts - spekoek. This is a spice cake made with clove, ginger, and nutmeg. The difference is that the cake is made with 2 batters. There is a white layer that alternates with a dark layer each about an 1/8 inch thick. I could only imagine how much work this has to be because each layer would need to cook individually. I think this is something I want to bring back to the states.<br /><br />We spent our day with Irma learning about my mother as a child, about Japanese concentration camps in Indonesia, and about the struggles the colonizing Dutch citizens had during and after World War II. These stories really put things in perscpective when I realized that their struggles actually had to do with surviving, living and finding their next meals and my struggles, well, are mostly struggles with convenience. It made Nicole and I realize that when things are bad, they are really not THAT bad.<br /><br />We began our trek back to Nestle in Dutch rush hour. Thankfully, the computer was fixed!! What a relief for all of us, but now we were to battle the traffic back to Amersfoort. Two hours later we arrived just in time for the last family dinner. We had a nice crowd with Ryan, Jan Willem, Hedy, Hans, Tjilly, Saskia, Wim, Jasper, Willamijn, Karlijn, Nicole and I. We went to a little Italian restaurant Sole O Mio and shared more laughs, more conversation and even more tears as we realized our visit was over. We had regular Italian fare like Spaghetti Bolognese, carpaccio, lasagna, veal scallopine and of course pizza.<br /><br />What a week it has been. The generosity of Saskia and Wim was unprecedented. They made us feel like we were in our own home and went above and beyond with their giving. Nicole and I cannot wait for them to make their visit to the U.S. next year so that we can return the favor.<br /><br />Well, tot ziens from Holland and bon jour from France. Our next stop - Paris!The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-37888690115580968022007-05-24T07:45:00.001-07:002007-05-24T08:11:38.787-07:00Shopping and AmsterdamWe continued our quest of solving Nicole's computer problem by visiting the Nestle Netherlands Division. We met some friendly colleagues of Nicole's that were more than happy to take a look at her computer. They were confident it could be fixed, but just weren't sure how, so they asked to keep the thing over night.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Saskia</span>, who owns 4 maternity clothing boutiques, needed to do some shopping for her stores. Nicole and I made a run with her to the Wholesale Fashion Center. This was like nothing I had imagined. I envisioned an open air market with bales of clothing and groups of bargain hunters clamoring for the best clothes at the lowest prices. Reality was an elegant and enclosed fashion center containing clean and contemporary style clothing and accessory shops with young and hip sales men and women. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Saskia</span> bought accessories like costume <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">jewelry</span> and belts by the hundreds in order to fulfill the high demand at her various boutiques. By the time we left, I was completely exhausted....I didn't last more than 2 hours keeping up with the girls, but I was there to haul all the bags of items - probably 10 bags in all. However, we didn't sneak away from this center without getting a bite to eat.<br /><br />After all the shopping work my appetite really built up. We walked into the dining area that looked like an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">over sized</span> and modern <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Internet</span> cafe. There were colored seats and tables in hues of royal blue, fire red and yellow. The room was lively and inviting. The menu was extensive and I was quite impressed for a shopping area to have such a nice menu. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Saskia</span> ordered Grilled Chicken Salad with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Pine nuts</span>, Nicole and Grilled Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ciabatta</span> with Avocado and Bacon, and I ordered like I wasn't ever going to eat again. You must understand that the Dutch and Indonesia mixed cultures a long time ago when Holland colonized the largest island chain in the world. Those influences still stand today. I ordered Chicken Satay with <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Atjar</span>, Cassava and Peanut Sauce. The chicken was so tender and skewered on 4 large bamboo sticks and topped with a spicy and creamy peanut sauce and fried shallots. Along the side was cassava which is a chip with a background shrimp flavor and the crispiness of a rice cake. The <span class="blsp-spelling-error" id="SPELLING_ERROR_9">atjar</span> served as the balance to the whole plate. The yellow <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">turmeric</span> pickled cabbage and carrots were both sweet and sour with hints of salt which cut the richness of the peanut sauce. Of course the meal came with fries and mayonnaise as usual.<br /><br />The day was passing us by at a fast rate and our time in Holland was coming to an end real soon, so I felt a need to get out and see some things. We had <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Saskia</span> drop us off at the Grand Central Station in Amsterdam. Nicole and I got out only to see my other cousin Jan Willem catching a train on his way home from work. He showed us some areas to walk and Nicole and I began our journey. We walked down the main street while I refreshed my memory of all the sites and Nicole took in all sights - backpackers, canals, herring stands, trolleys, sex shops, prostitutes in windows, coffee shops and a lot of Argentinian restaurants. It was great fun and we shared some laughs as we contemplated the fact that there was an organized group tour of about 20 people walking through the Red Light District - that's right a tour group looking at hookers, porn stores, and reefer shops. We had a good laugh and yes, this is definitely a tourist attraction because where else do you see this amount of Liberalism.<br /><br />Nicole and I finished our day in Amsterdam by people watching in Dam Square, sipping a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">cappuccino</span> and munching on a Dutch delight, a thin waffle cookie filled with caramel. The sun fell, the air was chilled and Nicole and I started our train trip back home to <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Amersfoort</span>.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-22589193094608403942007-05-23T00:50:00.001-07:002007-05-24T07:43:18.132-07:00Touring HollandToday, Nicole and I got an earlier start as we begin to feel the strains of time. We have so much to see, but in a short period of time. Between family visits, travel time and searching for sites, things go by pretty fast.<br /><br />A beautiful thing <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">occurred</span> today because of technology. The use of GPS (global positioning system) makes traveling in a foreign country seamless. It takes away the intimidation of driving in an unknown place and lets you drive the Dutch freeways with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Los</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Angeles</span> abandon. I loved the freedom of not having to drive and read a map at the same time.<br /><br />We set out to a small city 30 minutes west of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Amersfoort</span> called <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Apeldorn</span>. We drove past vast green pastures dotted with black and white spotted cows, the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">occasional</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">woolly</span> sheep and some small farms. The scenery is lush, but flat with not a hill in sight as Holland is completely beneath the sea level. The cows and their slow and lazy activity add to the tranquil scene.<br /><br />Nicole and I visited a park called the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Apenhuil</span> (Ape Hill). It is a pedestrian park filled with various species of monkeys roaming freely throughout the park to mingle with all the passing tourists. We encountered squirrel monkeys, small cute and hyper yellow monkeys that were jumping, screaming, and scampering all over the place. What was so cool about these little guys were they carried their babies right on their back, but jumped and skied through the trees like circus acrobats. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Macaques</span> were interesting as well. These were medium sized monkeys with a tan and fluffy fur and were located in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Moroccan</span> style setting with bridges and a desert feel to them. These monkeys walked straight up to us, rested at our feet and then began plucking each other like we always see them do on the Discovery channel. Their hands and eyes are so human like that we become fixated on these features. There is something bigger in thought behind those eyes that you don't see in other animals. We saw a few other monkeys in their habitats swinging and jumping and while using their tails like a fifth hand.<br /><br />The next area were the Great Apes. These guys were a little less active than the monkeys, but a lot more communal. They all sat and rested in the same area whether it was the gorillas, chimpanzees, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">bonobos</span>, or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">orangutans</span>. These are big and strong <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">specimens</span> with facial features and interaction like humans. Once a large crowd surrounded the shy gorillas, they got up and turned their back on the viewers. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">orangutans</span>, stereotypically, climbed some ropes and ate bananas, but were the most part as lazy as I felt.<br /><br />In a stretch for time, we powered through the monkey park without ever experiencing the anticipated monkey robbery. Last time I was there, these black <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">woolly</span> monkeys would walk up to you and brazenly search through your pockets, bags and anything loose until they found something to their liking. Unfortunately, this did not happen as the park decided to cut down on this activity as the monkeys were becoming to aggressive with the tourists. It was a little disappointing that Nicole didn't get to experience this particular highlight of the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Apenhuil</span>. We left the park with the most expensive french fries in hand. They were the equivalent of $4.50 for about a small size. Expensive, but we justified the cost as support for the apes.<br /><br />We then headed to the <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Openlucht</span> Museum which was located in Arnhem, a medium sized city southwest of <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Amersfoort</span>. Our guide, the lovely lady we call the navigation system, led us to our destination with ease. This is a huge open air park that focuses on the Holland of old. I guess the best picture I could paint is that of the Amish country that we have seen on television our in movies. There were lots of farm animals, small old world villages, wooden shoes and windmills. The highlight of this visit was of course the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Poffertjes</span>. These little pancake-like puffs are what the best dreams are made of. They are small, about the size of a half dollar, tender soft, freshly cooked in front of us, slathered with high fat European butter and then showered with powdered sugar. If there is any treat to travel half the world for, this is the one! I ordered two dozen and Nicole said that would be too much. Ask her 10 minutes later and she would have a different response....these treats were so addicting that we finished a dozen each and even hungered for more, but we had to restrain ourselves.<br /><br />We headed home and felt pretty accomplished that we were able to visit two museums and get a view of local scenery all in the matter of 6 hours. By the time we arrived, the family was hungry. We piled back into the van and headed to the supermarket. It was my turn to cook at home. The market was impressive. It had all the offerings for the masses, but had <span class="blsp-spelling-error" id="SPELLING_ERROR_19">artisinal</span> sections within the market of cheeses, meats, fish and breads.<br /><br />Nicole and I started the cooking in <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Saskia's</span> well equipped kitchen. Her kitchen is abnormally large for a Dutch kitchen so it made things easy. We started the meal with <span class="blsp-spelling-error" id="SPELLING_ERROR_21">melba</span> toast and a green olive <span class="blsp-spelling-error" id="SPELLING_ERROR_22">tapenade</span>. Then I had to introduce my relatives to one of my favorite dishes which was obviously inspired by our next destination. The Parisian Salad, bitter greens tossed with a pungent mustard vinaigrette, cherry tomatoes, crisp and salty cured pork <span class="blsp-spelling-error" id="SPELLING_ERROR_23">lardons</span> and the star of the group - the soft poached egg. We broke our eggs over the salad and the <span class="blsp-spelling-error" id="SPELLING_ERROR_24">custardy</span> yolk created the perfect foil for the sharp dressing. This was truly enjoyable.<br /><br />The main course was a hearty one. We seared some rib eye steaks that were seasoned with salt, pepper and nutmeg. We served this with a creamy and rich scalloped potatoes that were oven baked with caramelized onions, bacon fat and topped off with <span class="blsp-spelling-error" id="SPELLING_ERROR_25">gouda</span> style cheese and breadcrumbs. We garnished the plate with tender haricot <span class="blsp-spelling-error" id="SPELLING_ERROR_26">vert</span> that had been sauteed with garlic and mushrooms. Finally, I made a quick pan sauce with port wine, the beef juices and finished with a small amount of creme <span class="blsp-spelling-error" id="SPELLING_ERROR_27">fraiche</span> to tone down the assertiveness of the wine and to add a nice sheen to the sauce.<br /><br />Finally, on center stage was dessert. I chose an all American classic that brings theater to the table. This is a recipe I learned in culinary school, but it is always a fan favorite - Bananas Foster. Caramelized bananas sauteed in rum, brown sugar and butter and then placed over vanilla ice cream. The contrast of hot and cold, the simplicity of vanilla versus the sweetness of the brown sugar and cinnamon always make for a popular finish, plus everyone liked that we turned down the lights as I started the flambe and a wild blue flame shot up to the ceiling in the kitchen!!<br /><br />We finished the evening with yet another movie and discussion until 3am. How sweet it is.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com0tag:blogger.com,1999:blog-1054979388498090686.post-32491909707588041262007-05-21T01:20:00.000-07:002007-05-21T17:03:48.566-07:00A Sunday in HollandWe stayed up pretty late Saturday night after a movie. I think it is so European to start dinner at 9:30pm, start the movie at 10:30, create our own home intermission in the middle of the movie to grab cookies and sodas and then to finish the movie and stay up another 3 hours just talking about anything and everything. I am not saying our culture versus European culture is better or worse, but it is simply different. I feel I have been more relaxed in the last 3 days than I have been the last 3 years. I think that I have no responsibility is part of it, but also adapting to a lifestyle that focuses on living and doing and learning about each other rather than the embodiment of stress we call our careers. I love the career I have chosen for myself and all that comes with it, but this trip makes me realize that burn out is a real thing. I am not burnt out from cooking, food, or the work, but rather, that daily routine and racing the clock to balance personal fulfillment versus a successful career. My goal is to have both and my motivation rests every night right beside me. Nicole is so loving and supportive of it all and this has been such a great experience to have her with me during this time. I can truly say I am experiencing the best of both worlds right now.<br /><br />Our dinner was a quick one and a light one. Something neccessary when your day is filled with hordes of relatives trying to stuff you with the entire Dutch cuisine in a matter of days. Saskia, made a beautiful salad of Wild Arugula, Fresh Mozzarella, Tomatoes, Fresh Basil picked straight from the garden and Cashews all drizzled with a fruity Spanish olive oil that comes from just south of Barcelona. This is a basic salad that most of us have had, but the addition of the wild arugula that was so crisp and peppery offset by the olive oil provided a flavorful change to the caprese salad we are so accustomed to. We finished the dinner with some of my Aunt Hedy's homemade pizzas from her bakery that we decided to reheat. Then Wim brought out the prize of a dessert. A very Dutch cookie (I am reluctant to let you know the name via this blog, but rather tell you in person...it is not so P.C.) that would be a favorite amongst most kids, adults and cultures. It looked like a bon bon, but as you bite into it you are greeted with the pillow like texture of marshmallow and a cinnamon spiced cookie crust. This all covered in chocolate and in bite size form....in other words, an accessible S'more.<br /><br />Sunday was another late start for Nicole and I. We woke up at about noon and had a very light breakfast/lunch. Nicole had a flaky croissant with butter and jam while I enjoyed a Curried Chicken Salad Sandwich on a seeded Kaiser Roll. Both were lighter options than we've had the last few days and completely satisfying. Then, we all piled into the minivan, kids and all, and headed out to Amsterdam to visit the Rijks Museum. What a gorgeous day, the warm sun peeking out behind small white clouds while the spring breeze cools the tears of sweat forming on the top of my lip. We have been blessed with beautiful weather while here that even the locals are forced to comment on. That would all change a little later though.<br /><br />We entered the museum and are greeted by one of the largest portraits I have ever seen. The painting must have been 30 feet wide by 10 feet high. It always amazes me the size and grandeur of older art and the efforts that must have been taken to achieve such tasks without today's technology. The painting was teaming with 15th century Dutch sailors that were so life like and realistic looking that Nicole and I found ourselves staring and contemplating if images were moving or not. We walked through the dimly lit museum halls and learned a lot about the Imperialistic former Dutch Kingdom. They were sailing to conquer the world and capitalize on all the existing trade. They would attack rival ships to steal their supplies, goods, and trade routes. The former Dutch Republic was cruel. This is the complete opposite of the current culture of The Netherlands. Now you see a calm and friendly public and a liberal government that reaches for things that are good for the people and the country. We finished our tour with Rembrandt's last commissioned painting "Nacht Wacht". This painting showed the realism and detail of life once again and was surrounded by the largest crowd of the day.<br /><br />We walked through the museum square, an open air area divided by a tiny canal and fountain. The area was littered with various kiosks selling snacks, tables, chairs, and sunbrellas. We bought some belgian style waffles and waffle cones filled with soft serve ice cream. It was a nice treat on a warm day. We basked in the moment letting time pass us by while people watching and enjoying more conversation. Then it came, drop after drop of rain began, so we gathered the kids and scurried to the car to drive back home.<br /><br />Once home, we relaxed a bit, Nicole did some work on the computer and Saskia and I prepared for our Gourmetten dinner. This is a family tradition in Holland and something we always do when I visit. It is similar to fondue or shabu shabu in theme where all the meats and vegetables are cut small and all the cooking is done at the table. We had chicken breast and flank steak marinated in olive oil, garlic and nutmeg. Mushrooms, bell peppers, onions, and potatoes crammed the table along with a garlic aioli, sambal aioli and fresh baguettes. Again we had the arugula "caprese" as our salad. This style of eating is so enjoyable because of the communal feeling it creates. Everyone at the table shares, cooks for each other in their mini saute pans, and then you add your own personality to your dish by adding herbs and spices like basil or curry powder. Honestly, I didn't think it would be enough, but after I poured all the beef juices left in the little pan onto my baguette true decadence was achieved. The South African Cabernet Sauvignon lit up just the right amount of pleasure centers to make digestion on the couch a mellow one.<br /><br />It seems like the routine these days in Holland, so we opted for another thriller style movie followed by conversation into the early morning hours. After discussing the controversial documentary "Loose Change", we decided to rest our minds, spirits and stomachs at 4am....my cousin keeps telling me this is what vacation is all about.....I think I'm learning.....The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com3tag:blogger.com,1999:blog-1054979388498090686.post-64679458504233165002007-05-19T11:10:00.000-07:002007-05-19T11:34:32.133-07:00A Taste of AmersfoortAnother day waking up late....this time at 11:30 and Nicole at noon. Crazy, but I guess that is what happens when you combine jet lag with staying out until 4am.<br /><br />By the time we woke up, everyone was out doing their thing. Saskia was at work and Wim in the backyard pulling the weeds. Nicole and I enjoyed a cup of coffee and invited the children to help us set the table for breakfast...or lunch I guess. Again we had the various breads, meats, cheeses and chocolate. This time however, my Aunt Hedy paid a visit. She is a fast talker, a quick thinker and a go getter. She is always on the move and hustling around town conducting business. I've never her seen her dressed down either. Always in line with the latest fashion with elegant accessories and of course high heels. She was working a delivery for her and her husband's business - Patisserie Van Gent. She was actually delivering a wedding cake. She asked if I wanted to ride with her, but I declined...my eyes were just beginning to peel open. After our lunch she returned and did she return after a visit to the bakery. She came back with enough bread for 2 weeks, and many artisan pastries and pizza from the bakery. My favorite pastry was a crisp and flaky pastry dough that was filled with a spicy sausage. Nicole enjoyed the same flaky pastry dough, but hers was dumped with powder sugar and a few caramelized pecans. Aunty Hedy also brought some her cold salad specials like salmon spread, celery root salad which was surprisingly delicious with subtle hints of sourness as well sweetness, and a mild curried chicken salad that was to my liking.<br /><br />What was supposed to be a light breakfast turned into a huge lunch. We rested from that for a little while and then headed to the "Taste of Amersfoort". This a community event where all the local restaurants close shop and open up small booths where they are able to serve their food and drink the patrons paying with keitjes or "rocks". This celebrates an old folk story of different rocks that were brought to Amersfoort to help build the city. It actually serves as a fun event for the locals and a promotional event for the businesses. We had many tastes likes Zeeauss Oysters with lemon and black pepper, beef tenderloin with white asparagus mousse and hollandaise, crayfish pancakes with sea beans and lobster espuma, swordfish brochettes with mango chutney, warm goat cheese on nut bread with caramelized honey, proscuitto wrapped foie gras torchon with truffle cream and figs, and also, herbed cream cheese wrapped in proscuitto which happened to be one of the favorites. We washed it all down with Grolsch beer and topped it off with a rich vanilla ice cream.<br /><br />Tonight is going to be a slow night. The kids are a little rowdy today getting in lots of fights with each other so we are all going to kick back and watch a movie. Plus, it will be great for Nicole and I to slow it down for a night while we get our sleeping patterns in order and come to terms with how to fix her computer.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com1tag:blogger.com,1999:blog-1054979388498090686.post-81408016712886268192007-05-19T05:00:00.000-07:002007-05-19T05:40:09.157-07:00American Football??So the day started late for us. I can't remember the last time I woke up at 10:30am, but I'll tell you what it felt good. Nicole and I awoke to a full and bustling house. Willamijn and Carlijn were jumping around and pretending they were starring in a music video while Jasper intently focused on his computer game as he conquered level after level....he is a 10 year old gaming genius in the making!<br /><br />The Dutch breakfast starts always with Douwe Egberts coffee. It is rich tasting and fragrant with a nice body to it. I am not the biggest coffee drinker, but when in Holland, it is a little irressitable.<br /><br />We set the table and then are barraged with various types of bread like croissants, wheat bread, white bread, and baguettes. Then we have nutella, the famous chocolate and hazelnut spread, peanut butter (which Nicole and I imported from the U.S.), butter, Dutch cheese, Meijes (chocolate sprinkles), and various meats like turkey breast, chorizo, and a red wine salami. All of it was so delicious and also so different from the usual bowl of cereal or eggs and bacon that we have become so accustomed to in the U.S. We had another great meal sharing great conversation about the family and then a quick laugh when 5 year old Carlijn enjoy her bread with Sambaal Badjak which is an extremely spicy Indonesian chili garlic sauce! One thing to note is that the cheeses are not categorized so much by type, but more by age. Obviously, the younger the cheese the softer and milder and the older the cheese the more dry and sharp the cheese becomes.<br /><br />Next we did a little shopping at the Langestraat and visited many of the stores located on this cobbled brick road. The streets were packed with the local Amersfoort community, tall and thin men, young teenagers eating snoopje (candy) and hordes of families eating soft serve ice cream and french fries with mayonnaise. We stopped at Dilla and Kamilla which is where Saskia once worked and is basically a playground for chefs. We found cooking tools and dishes galore, but we ended up purchasing only a nutmeg grater. We left there with some good ideas though.<br /><br />Later in the evening we left for Amsterdam to go watch NFL Europe. We met up with a group of 12 (Nicole, Anthony, Saskia, Wim, Jan Willem, Betty, Ryan, Debbie, Michael, Eva, and two more friends) and watched the Amsterdam Admirals dominate the Hamburg Sea Devils with a score of 41-24. It was fun and definitely different. Nicole and I spent the better part of the game explaining the rules to all the relatives. The NFL is not that big here, but it is a fun event for everyone to do on a Friday night. What was amazing is that the Arena threw an after party for all the fans. It was pretty lame, but it was fun to see the Dutch culture enjoying a free night of drinking and giveaways. In fact, we got to see the new dance called the "Jump Style". Apparently it is spreading worldwide.<br /><br />We then caravaned into Amsterdam to the Leidseplein Square where all the bars and clubs are located. The first area we went was a little seedy. We saw old punk rockers with double mohawks, ripped jeans, leather jackets and lots of chains....so many chains it would humble Mr. T. In fact, their was a mobile jail located right in the middle of the square as police practically waited for a fight to break out. We decided to make an about face and visit a more trendier club/bar called the Palladium. It seemed like a trendy spot in Hollywood with warm woods, a huge mirror behind the bar and attractive women as well as men. There we enjoyed plenty of beers, some fun photos and plenty of dancing.<br /><br />We piled into the van and started our 45 minute drive back to Amersfoort. We finally reached the house and began our slumber at 4am. One sad note...no positive discovery on fixing Nicole's computer problem. That has both of us a little bothered right now, so if anyone knows how to regain her work domain, please help!!The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com2tag:blogger.com,1999:blog-1054979388498090686.post-22167147573844187732007-05-18T02:29:00.000-07:002007-05-18T02:37:20.247-07:00Tough Day (cont.)It was getting late last night so I had to cut off.<br /><br />So after munching on some Edam cheese, a semi-soft and mild Dutch cheese, we began work on the computers....my cousin Wim is a computer tech so at one time we had 5 computers going all at the same time trying to connect to his network. In the wake of our attempt we sucked down a tasty beverage called Rosen Stroop. It is actually made of Rose Syrup with an inviting sweetness backgrounded with a huge floral scent of actual roses. Mix that with water over ice and we had a refreshing drink to watch the sunset at 10:30pm....that's right, 10:30 at night!!<br /><br />Anyhow, as Wim was working on the computers we ran into a problem with Nicole's work computer. As one thing led to another and one attempt to fix the problem happened we ended up getting locked out entirely of the computer. That all being said, Nicole handled it well, but it has us both a little stressed as we attempt to fix it. I know it will get fixed, but we will be in touch with the Nestle IT team.<br /><br />Today we have no plans, but to go to the Langestraat....it is the main city area in Amersfoort. It is actually a fort surrounded by a moat or canal, whatever you want to call it.The Chef n Mehttp://www.blogger.com/profile/01476633871363144031noreply@blogger.com2暖暖日本在线观看高清中文-暖暖视频 高清 日本
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