Showing posts with label patina. Show all posts
Showing posts with label patina. Show all posts

Tuesday, February 24, 2015

How to Make Duck Rillette. Recipe from Cafe Pinot's Art of Charcuterie Class

Patina's Cafe Pinot is holding a monthly Art of Charcuterie class with Chef Joe Vasiloff. Each month's class is different, and last month we learned how to make duck breast prosciutto and duck rillette. Here's the recipe for the duck rillette!

4 duck legs to make confit
1 cup green salt:

Ingredients for green salt (makes approximately 2 cups)
1 ½ cups kosher salt
1 cup picked parsley (packed)
¼ cup picked thyme leaves
3 fresh bay leaf
1 tablespoon coarsely ground black pepper
3 cloves of garlic (sliced)

Combine all ingredients in a food processor and pulse to a super fine consistency, so it resembles the texture of white sand.
Art of Charcuterie
4 cups duck fat for confit 3/4-1 cup duck fat for rillette Freshly ground pepper MATERIALS
1 medium size glass dish, such as Pyrex for curing duck legs 1 high-sided saucepan for melting duck fat for confit 1 high-sided, oven-proof baking pan or dish 1 boning knife 1 pair of scissors (optional)

Step 1: Trim the duck legs of any excess fat that that extends beyond the flesh. Optional and as learned in class: around the base of the shank, cut around the shank, through the skin and tendons until you reach the bone.

Saturday, May 3, 2014

C+M Coffee and Milk, Now Open in Westwood

Despite being home to Bruins, Westwood doesn't really have a lot of good coffee options, but now Patina Group has brought their C+M Coffee and Milk concept. The new cafe is located at Westwood Gateway, at the corner of Sepulveda and Santa Monica.

C+M brews Intelligentsia coffee. On a hot day, you might want to try their affogato which uses their housemade milk sorbet - slightly lighter than ice cream, drizzled with caramel and chocolate syrup. There are also shakes and "milkwiches", an ice cream sandwich made with their vanilla milk sorbet.

Thursday, September 12, 2013

Patina Toasts 10th Anniversary With Build-Your-Own Tastings For $10/Dish

On October 10th, Patina Restaurant in downtown LA will be celebrating their tenth anniversary in a big way. On that day only, guests can design their own tasting menu for just $10 per dish. For Patina, that's an amazing deal!

I was lucky enough to taste a few of the dishes that will be served on October 10th during a lunch preview.

The man behind the food at Patina now is Executive Chef Charles Olalia who was previously Chef de Cuisine, with experience at French Laundry and Guy Savoy. 
My lunch started with an Amuse bouche duo of Paradise Cove oyster topped with caviar and vichyssoise, and a Scallop and potato chip sandwich
What a decadent start to a weekday lunch! The scallop "sandwich" was a unique combination.
Bread service: olive bread
Big Eye Tuna Tower, soya onion, avocado, oven dried tomato, yuzu granite.
Paired with Albarino from Galicia, Spain. 
I thought this tuna and avocado combination would be like any other tuna tartar-like dish, but I was wrong. The flavors here were surprising and delightful and the tuna was fresh and almost melted in my mouth. The AlbariƱo was a great wine, crisp, lightly sweet. This was my favorite pairing and wine of the day.

Wednesday, October 19, 2011

Meat 101 Classes at Nick+Stef's

Can you taste the difference between bone-in and boneless steaks? How about wet aged vs dry aged? Or meats from America vs New Zealand? or Argentina?

Well, now you can learn by tasting them back to back during one of Nick+Stef's Meat 101 classes, starting on Thursday October 20 (that's tomorrow).

The classes happen every other Thursday at 7:30PM and will last about 30 minutes. The cost is $35 and attendees will get the meats for that class plus whatever wine/beer/whisky pairing they are doing. Here is the class schedule:
10/20: "Which Rib-Eye to Buy?" Bone-in, Boneless, or Dry-Aged.
11/3: "New York, New York, ... and New York!" Same idea as the rib-eye, but with New York steaks.
11/17: "A Well Aged Steak". Try wet aged vs dry aged rib-eyes, and wet aged vs dry-agged New York steaks.
12/1: "US vs The World". Learn the difference between steaks (and wines) from New Zealand, Argentina, and America.

They held a media preview last week for the third class ("A Well Aged Steak"). Clockwise from the top left is the dry aged rib eye, wet aged rib eye, wet aged New York, and dry aged New York.


Thursday, March 3, 2011

Al Fresco Dining: Piazza at Zucca Ristorante (Downtown Los Angeles)

Shaved ParmesanOutdoors or patio dining area is pretty common for LA restaurants, but what about a restaurant where the outdoor area is now a whole other restaurant? Patina Group's Zucca Ristorante in downtown LA recently launched its outdoors dining area as Piazza, Zucca's more casual, inexpensive (prices range from $6-12) sister restaurant featuring a small but solid menu of antipasti, pizzettes, and pastas.

Lentil Soup
We started our dinner with the soup of the day: black lentil soup with bacon strip ($6),
The hearty bowl of soup is warming and filling on a cold night. It was flavorful without being too salty. The crunch of the bacon strip was a nice touch.

Next, a board of Prosciutto crudo, mozzarella e olive (parma ham, burrata, marinated olives) - $8
Burrata and Ham
We devoured the creamy burrata immediately and could've easily had another serving! The ham was fatty and flavorful, but I didn't get how the olives are supposed to interplay with the others.

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