TED2010 with Jamie Oliver – It’s About Food.

February 12, 2010

“I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

It’s amazing watching Jamie Oliver give this speech at TED (Technology, Entertainment, Design) 2010. I remember being drawn to the man years ago when he was just a TV chef. To see him now, to hear his passion towards education about food and diet…

This video moved me.

Food is something that everyone battles and the winners are based on cost and convenience. Eating should be a conscious choice. I’m lucky in that I was taught about healthy eating; when I don’t eat the best things, at least I recognize I’m making a poor choice. I know some may not be so lucky.

Spread the word. Let’s educate people about food.

Club 33 (Anaheim, CA) – The Happiest Meal On Earth

February 8, 2010

Hidden in a small alley, past the entrance to Pirates of the Caribbean and the Blue Bayou, is a secret little door. It’s easy to miss if you don’t know what you’re looking for; its only visible signage is a small placard on the right with the numbers “33″. Find the hidden panel to buzz yourself in and the door will soon swing open from the inside and lead you to…

…Club 33.

(What wonders await behind this door?)

Club 33 is a private club, hidden in the heart of New Orleans Square in Disneyland. Although finding the club is hard, getting into the club is an even more difficult feat – With a wait-list estimated at 14 years and annual membership fees starting at $10K/year, most may never have an opportunity to enter Club 33 unless invited as a guest of a pre-existing member.

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This is one of the reasons why I love working for Corporate America.

I’ve had the privilege of dining at Club 33 not once, but twice – my first time being two years ago, when we were treated to a three course dinner for an audit well done and the second time more recently, when I enjoyed a lunch buffet on a lazy Wednesday. Club 33 days are always days of celebration for us. Since a meal in the club also includes a complimentary park-hopper pass for the day, Club 33 means no work and all play, with my coworkers and I running all over Disneyland and Disney’s California Adventure Park like we were 10 again.

Not only does a trip to Club 33 mean nostalgic bliss (…strolling down Main Street…screaming on Space Mountain…spinning in a teacup…), it also means good food. Forget your typical theme park meals of burgers and fries; Club 33 is fine dining, Walt Disney style.

Lunch began with a trip to the cold buffet line, where we loaded up on sliced meats, grilled veggies and cheese and fruit platters. We dug shrimp cocktail, crab claws and lobster tails out of the ice and sipped on lentil and bacon soup. Some of us even ordered a fruity drink or two. (You know, the ones with pineapples and strawberries and god knows what else fanning the rim of the glass? Yeah, those kind of fruity drinks.)

And that was just the beginning.

After the buffet came our entrees. As explained to us by our server, some of the items on the menu have been favorites since the club opened in 1967. We were recommended the pan seared chateaubriand and the Colorado lamb chops; too lazy to choose, my manager and I ordered one each and shared a bite with the other. The lamb was just a touch overcooked, but I loved the apple coffee polenta underneath. The chateaubriand, on the other hand, was juicy and tender through and through.

We started the meal with a buffet, we ended the meal with a the buffet…a dessert buffet that is. With over a dozen sugary goods, my eyes grew bigger than my stomach and I loaded my little dessert plate full of sweets. The meyer lemon cream puff was my favorite, beating out the strawberry panna cotta, chocolate mousse, blackberry mousse and coconut macaroons.

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So if you’re ever wandering through Disneyland and stumble upon that little sign and that unassuming blue door, you know now what hides behind it. Maybe, one day, you’ll also get the opportunity to peek inside too. I mean, you know they say…

“When you wish upon a star, makes no difference who you are, anything your heart desires will come to you.”

Club 33
33 Royal Street (in Disneyland)
Anaheim, CA 92802

Petrossian (Los Angeles, CA) – Full of <3s and Truffle Mac & Cheese

February 7, 2010

foodforfel (9:33PM, Jan 29th from text):
@chefbenbailly All I have to say is <3. (Can I say I <3 you?)

(Picture taken by Austin of Living to Eat.)

Yes, it’s true – I *heart* Chef Ben Bailly. Not quite love – it’s going to take another serving or two of his famous black truffle mac and cheese for me to get to that level – but definitely *heart*. I fall into *heart* rather quickly; I just can’t help myself.

Take Petrossian for example – I’ve been *heart*ing it for a while now, ever since the words “truffle mac and cheese” fell upon my ears. Thus, when this current Winter 2010 DineLA Restaurant Week came rolling around, I knew – If I only had one restaurant to go to this season, it would be Petrossian.

(…Anticipation…)

After hearing so much about it, it was surprisingly to walk into Petrossian for the first time. It was this little unassuming spot on the corner of Robertson and Rosewood, without a single valet umbrella in sight. (I got lucky and found myself a free meter on the street.) Their dining room is clean and simplistic – a combination of mirror and glass and black and white. While I first made myself comfortable there, I soon overhead the bustle of the kitchen behind the wall and relocated myself to the boutique where I could catch a glimpse of the kitchen. You can’t tell when peeking in from the outside but Petrossian’s kitchen is very small; it’s amazing Chef Ben can produce such wondrous dishes from a single stove. (Yes, a single stove. Four burners – That’s it!)

Now, onto the food…Oh, THE FOOD.

Although I went for DineLA, their regular menu was so tempting I knew I wouldn’t be satisfied with only three dishes. Thus, my three course DineLA prix fixe of shrimp papillotte, pork belly and pistachio creme brulee soon became a five course meal, with the addition of the napoleon tartare and truffle mac and cheese both ordered a la carte. Little would I know, this five course would later turn into a seven course, with the blinis and mushroom cappuccino delivered compliments of the chef. By the end of the meal, I was holding my stomach in a mix of pain and pure bliss. (So much food! Need more space!)

The night began with the trio of blinis topped with trout roe, salmon roe and caviar. I usually have roe prepared Japanese style over rice, so tasting a more traditional preparation was a nice change of pace. I particularly enjoyed the salty caviar against the creme fraiche, although the salmon and trout roes were also fantastic.

The next course was the first of the DineLA three – the shrimp “papillotte” with passion fruit and chili ginger sauce. Traditionally, to be cooked “en papillotte” means a protein (typically fish) is wrapped in parchment paper and cooked to lock in the moisture. The shrimp were not quite cooked en papillotte; instead of wrapped in parchment paper, they were wrapped in thin wonton skins and fried. When tasted with the tangy passion fruit ginger sauce, one could see a slight Asian influence in the dish.

Just as the two light starters perked my appetite, then came THE DISH: Chef Ben’s famous truffle mac and cheese.

When I had mentioned I was going to Petrossian, one dish was shouted from the heavens with foodies rallying like it was the next coming – the truffle mac and cheese. Chewy orrechiette pasta, smothered in cream, black truffles and bacon…The aroma alone made my mouth water. While the description may sound heavy, it was perfectly balanced and not at all overwhelming. The flavor caused my eyes to roll into the back of my head in delight with every bite. Absolutely amazing.

If there was a dish that could have followed up the truffle mac and cheese without disappointment, it would be the napoleon tartare. Raw steak with a layer of caviar streaked through the center – there is nothing more luxurious than that. Seasoned by Chef Ben himself, I could have eaten the whole thing with a fork – no crostinis necessary. (They have a version of the Napoleon tartare without caviar but seriously people – why would you NOT add caviar?!)

After the tartare came the mushroom cappuccino. It was a complex soup that tasted like a field of mushrooms – deep and earthy, each sip felt like it was warming my soul. The chestnuts hidden at the bottom of the cup added some texture and a bit of sweetness to that final sip.

Our last savory dish of the night was the DineLA pork belly, a glorious slab larger than the palm of my hand. Its delicious fat glistened in the candlelight, each bite melted in my mouth. Petrossian’s pork belly could arguably be the best piece of pork belly I’ve had in my life.

Finally, I arrived at dessert. By this time, I had already reached foodie delirium and only allowed myself a couple tastes of each dessert. Flavor-wise, the pistachio creme brulee was the most unique, with the roasted pistachios giving off almost a green tea/matcha taste. (Chef Ben seemed surprised by this comment – there were only pistachios in the brulee, no tricks!) I personally favored the panna cotta with strawberry jam; it was light ending to a large meal and my gorged self really couldn’t handle anything more than that.

So now you see why I say I *heart* both Chef Ben Bailly and Petrossian; the thought of this meal still causes my heart to beat faster. Now to go again to see if this is just *heart* or love… (If this is how I’m kicking off 2010, the rest of the year has some damn high expectations to live up to!)

Petrossian Paris Boutique & Cafe
321 N Robertson Blvd
West Hollywood, CA 90048
(310) 271-6300
Website: http://www.petrossian.com/
Twitter: @petrossianweho

EVENT: Sidewalk Party at Mozza2Go – 2.6.10

February 3, 2010

Are you or one of your friends a member of Blackboard Eats?
Do you have a 30% off discount code for Mozza2Go?
Do you realize that code expires on Feb. 6th?

Thus, SIDEWALK PARTY! (We can’t eat in Mozza – thus the 2Go part – but we can party it up outside with our pizzas!)

Join us on Saturday, Feb. 6th outside Mozza2Go. Sitting around on the sidewalk, chatting with friends, chomping down on some damn good pizza…can you think of anything better?

IMPORTANT NOTES:
- PLEASE ORDER BY PHONE BEFORE YOU SHOW UP. That way, you’re not waiting around for an hour for food.
- If you would like to attend but don’t have a code, please comment below - I’ll do my best to find you a code to share.
- Try to carpool. Knowing that area, parking will be a pain.
- It’s scheduled to rain on Saturday – Remember to bring an umbrella! (I’ll be there, rain or shine!)

See you all there!

(Btw, if you have a Blackboard Eats code you’re not using and would like to donate it to our party, please comment!)

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UPDATE: So I received a message from someone from Blackboard Eats encouraging us to go to Mozza2Go but to eat elsewhere out of respect for Mozza’s neighbors (which I understand). Thus, does anyone have any suggestions on where to take this delicious food to eat?

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