Showing posts with label brian redzikowski. Show all posts
Showing posts with label brian redzikowski. Show all posts

Sunday, April 7, 2013

Flavor Del Mar With Brian Redzikowski (Del Mar, CA)

I first encountered Chef Brian Redzikowski's talent at BondSt in the Thompson Hotel in Beverly Hills (the hotel has now relaunched the space as Caulfield's Bar and Dining Room). Redzikowski didn't have full freedom to serve the food that he wanted as there were "signature" dishes that had to be kept on the menu but he certainly had fun, creative takes on sushi and sashimi. After leaving BondSt, Redzikowski now joins Flavor Del Mar just north of San Diego. I hadn't realized that's where he had gone to until I saw his name and the restaurant recommended in a magazine article by a San Diego chef as the place to go.

At the entrance of Flavor Del Mar is the bar and lounge area, but thankfully we were then led to the spacious, quiet dining room in the back.

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As we sat, they brought out an amuse bouche of Cherry tomato, pistachio, fried shallots and pickled radish
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For the most part his menu caters to his new audience. Seafood is well prepared without the molecular bells and whistles that I've seen at BondSt. There are plenty of Asian flavors like the Sesame seared salmon sashimi, lemon soy, ginger, chive, hon shimeji mushrooms ($15) or the Thai coconut soup.
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Every now and then you find some surprising and exciting flavor profiles, like in this Scrambled farm egg, charred broccolini, pine nuts, tomato confit, Humboldt Fog goat cheese ($12)
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If you love the strong flavor of goat cheese, try this. The runny scrambled egg is a great vehicle for the bolder flavors of the tomato and goat cheese.

After the appetizers, Chef Redzikowski sent out a special dish! Locally caught California spiny lobster with green curry foam and kaffir lime.

Tuesday, November 17, 2009

Recipe: Maine Lobster In Its Own Butter by Brian Redzikowski of BondSt

My latest visit to Bond St. was highlighted by the Maine lobster, served in its own butter with preserved lemon. The succulent lobster pieces were swimming in the buttery broth.

Since the dish turned out to be pretty easy to make, Executive chef Brian Redzikowski has graciously shared his recipe for this Maine Lobster dish!
The only thing to keep in mind is that it does take time to make preserved lemon (preserve for 6 months, see bottom of post).


Maine Lobster in Its Own Butter, with Preserved Lemon Julienne
- Brian Redzikowski, Bond St. Beverly Hills
Photo courtesy of Chef Brian Redzikowski

The Lobster:

1 Lobster
Blanch in boiling water for 10 seconds to kill.
Separate claws from the body. Blanch large claw for 4 minutes 10 seconds. Blanch small claw for 3 minutes 10 seconds. Blanch tail still attached to body for 1 minute, 10 seconds.
Shock all. Remove and dry all meat from shells.
Gently melt butter in a bowl. Be sure it does not separate. Dip all lobster into butter and reserve.

For the Sauce
600g lobster scrap cut into 3 cm cubes
300g sake
300g white wine
50g celery sliced
1 garlic clove
1 sprig thyme
600g water
100g carrot
50g onion
Bring all to a boil. Simmer for 20 minutes. infuse for ten. Strain through a coffee filter. Reserve 100g for recipe.

To finish:
Place buttered lobster pieces into a cold pan covered. Gently warm until cooked through. Heat up reserved lobster stock. Whisk in 10g heavy cream and 30g butter. Blend together.

For garnish:
Squash, Carrot and leeks: cut small/dice.

Meyer Lemon:
10 meyer lemons
300g Salt
100g Sugar
Combine and let sit for 6 months
Use only the skin
Julienne the skin only.

Place lobster into a bowl. Top with vegetables and meyer lemon julienne. Top with frothed sauce.

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Visit Bond St. Restaurant at 9360 Wilshire Blvd. (310) 601-2255.

Read my BondSt Review.

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