Archive for November, 2011
Alfred A. Knopf the publisher of “Mastering the Art of French Cooking,” by Julia Child has released the book in eBook format after technology caught up and was able to duplicate the unique two-column layout, allowing the reader to see the ingredients alongside the recipe, among other things. It is best read on tablets rather than eBook readers due too the intricacies of the layout. Cookbooks have a long future in print, but due to advances in technology you probably will see more cookery books in eBook format.
1/F, The Peninsula Hong Kong, 19-21 Salisbury Road, Kowloon, Tsim Sha Tsui
Tel. (852) 2920 2888
Credit Cards: Yes
Gaddi’s opened in 1953 and has maintained its reputation as an elegant and superb restaurant, even in the face of newer restaurants appearing on the scene. It is decorated with beautiful French crystal chandeliers, a luxurious Tai Ping carpet, and a Chinese coromandel screen dating from 1670 which, compliments the gourmet French cuisine and magnificent wine list. A private dining room provides an excellent space for special occasions.
A sample menu appears below. It is for your reference only as dishes may occasionally change.
470 6th Ave, New York 10011
(Btwn 11th & 12th St)
Tel. (212) 243-8226
Shop 301, Level 3, Ocean Terminal
Harbour City, Tsimshatsui
+852 2730 2338
Bistro Laurent Tourondel at the Mirage, Las Vegas
NYC, Las Vegas, Hong Kong
The restaurant’s casual attitude and cool milkshakes are complemented by beef, American Kobe, lamb and turkey burgers served on soft, no-frills buns with all the burger trimmings the heart could desire, including the usual and the unusual suspects like cheese, bacon, avocado, and homemade chili. A circular open grill kitchen lets guests watch while their burgers are cooked to perfection. BLT Burger’s bar offers over 20 beers on tap enticing cocktails, and an extensive wine list.
BLT Burger Lunch & Dinner Menu – New York City
SALADS & APPETIZERS
FARMER’S SALAD $11 iceburg, radicchio, chopped vegetables with feta cheese and oregano dressing
CAESAR SALAD $9 served with parmesan crouton w/organic chicken add $5
spinach salad $10 blue cheese, bacon, egg, red onion, mushrooms
SPICY CHICKEN SALAD $12 cabbage, carrots, sesame, romaine, basil, cilantro, chicken
CHILI BOWL $9 housemade beef, pork & bean chili, topped with cheddar, sour cream & green onions
CHICKEN WINGS 8/$7.50 15/$14 crispy fried chicken wings; your choice of either spicy Buffalo or tangy BBQ
FRIES & RINGS
Idaho Hand Cut French Fries $3 Sweet Potato Fries $3 Waffle Fries $4 Chili Cheese Waffle Fries $5 Vidalia Onion Rings $4 Cole Slaw $2
BURGERS Our 100% beef burgers are a combination of sirloin, short rib, chuck and brisket cut and are served on a soft bun with tomato, red onion, iceburg lettuce, pickles, ketchup, mustard and mayo burger choices – served medium rare to medium
THE CLASSIC BURGER $7 tender and delicious Certified Black Angus beef double meat add $3
“BLT” $11 two Certified Black Angus beef patties, apple woodsmoked bacon, lettuce, tomato, green peppercorn sauce
AMERICAN KOBE $16 Snake River Farm American Wagyu beef (6oz)
JAPANESE KOBE $62 100% Japanese Kobe beef, highest quality (5oz)
LAMB MERGUEZ $10 Colorado raised ground lamb yogurt sauce, cucumber, olives, red onion, tomato
TURKEY $7 all white meat natural turkey breast ground with fresh herbs
VEGGIE $7 medley of organic grains, vegetables and spices ”AHI” TUNA $15 grilled sushi grade tuna, scallions, red onion, chiles, lime zest, harissa mayo
Cheese 50¢ blue, Vermont cheddar, American, Swiss, Monterey jack
Toppings $1.50 apple wood smoked bacon, sliced avocado, grilled red pepper, portobello mushroom, fried egg homemade chili, bbq onion
#1 – CLASSIC BURGER, FRIES, FOUNTAIN SODA $11
#2 – CLASSIC BURGER, FRIES, MILKSHAKE $13
Includes French fries and a choice of soft drink - Pop Bomb, Shirley Temple, Roy Rogers, Lime Rickey
add $3 for a milkshake
Chicken Fingers $7 Corn Dog $5 Grilled Cheese $6
SUNDAY BRUNCH til 4 PM
“BLT” EGG BURGER $11 egg frittata, cheddar, bacon
EGG IN A HOLE BURGER $12 breakfast maple sausage, sunny side up
STEAK EGGS RANCHERO $14 scrambled eggs, tomato salsa, guacamole
Crunchy Peanut Butter And Jelly Doughnut $6 Chocolate Mud Pie $6 Sour cream Apple $6 Vanilla Cup Cake $3 Chocolate-Coconut Cookie $3
Main lobster and vegetables couscous timbale with
tomato coulis and light pesto sauce
Tortino d’ astice con cous cous di verdure,
coulis di pomodoro e salsa leggera al basilico
Champagne “ Blanc de Blancs Reserve privee Grand Cru”
Champagne Lombard Rose sherbet
Sorbetto allo champagne rose’
Australian lamb loin stuffed with black truffle
and duck liver, crispy sauteed risotto and white truffle sauce
Lombatina d’agnello farcita con tartufo nero e fegato grasso,
risotto croccante alla milanese e salsa al tartufo bianco
Alaska king scallop with cauliflower flan,
crispy Parma ham and black truffle sauce
Cappasante reali dell’Alaska con flan di cavolfiori,
prosciutto di Parma croccante e salsa al tartufo nero
Champagne Lombard Rose Premier Cru
Champagne Bruno Paillard Rose Premiere cuvee
Grand Marnier soufflé with chocolate sauce
Soufflé al Grand Marnier con salsa al cioccolato
Champagne Bruno Paillard Brut Premiere cuvee
Coffee or tea and Chocolates
Caffe o thé e Cioccolatini
Baht 3,900.++ per person
This Veuve Clicquot trailer is definitely not a “taco truck”. The mobile food truck and adjacent champagne lounge (Veuve Clicquot is the official champagne of Design Miami), Veuve Clicquot has hired gastroPod’s chef Jeremiah who will prepare a brief menu of accompaniments for the champagne that will pop-up in key locations in Miami from Tuesday, November 29 through Friday, December 2.
· Tuesday, November 29: Design Miami Pavilion, 4:00 p.m. to 9:00 p.m.
· Wednesday, November 30: Art Basel Outdoor Art Exhibit, 7:00 p.m. to midnight
· Thursday, December 1: The Stage in the Design District, 38th and 1st Ct, 12:00 p.m. to 5:00 p.m.
· Friday, December 2: The Stage in the Design District, 38th and 1st Ct, 12:00 p.m. to 5:00 p.m.
A new concept Hamburger chain startup from Florida with franchising options available. More information
Chef Richard moved to Los Angeles in 1977 and opened his own patisserie shop Michel Richard to great praise on Robertson Blvd. He then traveled back and forth to France mostly dining, learning and cooking in three-star Michelin-rated restaurants. In 1987 he opened Citrus, where he found the flexibility to adapt French cuisine to the tastes of Southern California.
Citrus started Michel Richard’s culinary journey in the United States. Just after it opened Citrus was voted The Best Restaurant in the United States by Traveler’s magazine and then in 1988 he was inducted into the James Beard Foundation’s “Who’s Who” in American Food and Wine. A year later he opened Citronelle, offering a menu similar to that of Citrus, only with a fine dining atmosphere and a view of the Pacific located in the Santa Barbara Inn Hotel.
He then went on to open Bistro M in San Francisco, and Citronelle in Baltimore and Philadelphia. In 1994, he opened Citronelle in The Latham Hotel in Washington DC. In 1998 he moved from Los Angeles to Washington DC to devote full-time attention to Michel Richard Citronelle. But Chef Michel was destined to go to the west once again. Recently he has opened a large 24 hour restaurant at Ceasars Palace Resort & Casino in Las Vegas. It boasts an extensive bar menu and two Happy Hours in a 24 hour period.
By Carole Chung
560 Fillmore Street at Geary
San Francisco, CA 94115-3516
Opening Hours: 5pm-midnight Mon-Wed; Thurs – Sun 5pm-2am
Credit Cards: Yes
A type of Korean Beer Hall where plates of steaming, spicy Korean home-style food is served with icy beer to what appears to be mostly a crowd of twenty-something Koreans. The music is Korean Pop and played quite loud, which became annoying. Their signature dish Bulgogi Pa-Jeon $12.95, a pancake with slices of sweet marinated beef and whole scallions, is very good.