Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts

Thursday, June 1, 2017

Bite of the Beast Dinner at Locanda del Lago (Santa Monica, CA)

by Bryan Tsunoda @discovering_LA

I watch for restaurant special events because it is an opportunity for a chef or an owner to execute a concept that makes them stand out above the others. My latest discovery was Locanda Del Lago’s Morso Della Bestia or “Bite of the Beast”. The last Thursday of every month, Locanda Del Lago hosts a communal meal, featuring animal roasts and traditional, rustic Italian dishes. The Morso Della Bestia includes a 4-course dinner featuring the choice animal, and an optional wine pairing.

For the May dinner, the “animal” was salmon. Locanda Del Lago created a four course meal to feature this popular fish. To make the event extra special, they partnered with the Italian winery, Fasoli Gino, to provide a unique food and wine pairing.

The first course was a Salmon Tartare.
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It was surrounded by a delicious avocado puree, pine nuts, giardiniera and wild arugula. The salmon tartare was extremely fresh and creamy to the taste. It was paired with a clean tasting pinot grigio from Fasoli Gino.

Salmon that was cured with limoncello liqueur was combined with fresh herbs, chicory and asparagus.
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This dish had a lot of bold flavors and I was surprised that chicory worked well with this dish. The Soave, a dry Italian white wine, was fruity with a nice amount of acidity to balance this dish.


Monday, February 15, 2016

Picnic LA: Fast Casual with a Fine Dining Flair (Culver City, CA)

Culver City residents and workers have a great new lunch spot. Picnic LA is a fast casual, produce-driven spot that's perfect for a quick lunch, takeaway orders, and now even deliveries. Opened by trio Brad Zions, Noah Ellis (who formerly worked in the Red Medicine kitchen), and Eliot Silver, Picnic LA is slinging healthy, vegetable-heavy menu that features produce and proteins from local farms and ranches.

Walking in, you'll see today's selections of entrees, salads, and more displayed on the counter

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Each item can be purchased individually, or you can get a combo. A combination of any entree with any 2 salads will be $14.50, $17.50 for entree and 3 salads, or get 3 salads with no entree for $12.
Picnic LA
The bread they use come from Lodge Bread Co, a new darling in the LA bread world, which is also made in the Culver City area.

Picnic LA

As I mentioned, the items here are produce-driven so there are a lot of vegetable items featuring local farm products like in this Citrus and fennel salad
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Sunday, January 10, 2016

Searching for Good Sushi: Cafe Sushi (Cambridge, MA)

I've been on the hunt for good sushi in Boston, but I had put off Cafe Sushi for a bit because someone said the omakase was too expensive. I finally made it there, though, and this Harvard Square sushi joint was packed! As it turns out, you don't have to break the bank to eat here. I didn't get the omakase but you can have good sushi relatively for a relatively affordable price with their samplers.

The first is their Signature Sampler, which gives you chef's selection of five of their signature sushi creations for $15. At $3 per piece, it was a nice value.

Cafe Sushi

Among the signature pieces we got were the Salmon Aburi (seared salmon belly, aburi ponzu, negi),
Gomadare Branzino (European seabass, iced onion, sesame sauce), Maguro-zuke (house cured tuna with yuzu kosho), among others. These pieces are $3-3.50 if you order them a la carte.
Cafe Sushi

These signature creations add a unique touch to the nigiri - for example, the sesame sauce on the seabass was one I particularly enjoyed. The fish itself was great, fresh and definitely some of the best I've had in Boston.

Tuesday, September 1, 2015

Cheebo on Sunset (Hollywood, Los Angeles, CA)

Cheebo has been around on Sunset Blvd for a while, and their free wifi and all day menu seems to draw a few people either working on their laptops or having meetings there. The decor is colorful, fun, and a bit kitschy.

Cheebo
For appetizer, you must get the Polenta tots with pomodoro sauce ($9)
Cheebo
These fluffy fried polenta were addictive, they're way better than regular tater tots!

If you don't feel like getting a big entree, Cheebo has a big selection of salads and sandwiches, like this B.L.T.A (nitrate free bacon, lettuce, tomato, avocado ($12))
Cheebo
I took half on the plane with me, and it was perfect!

Sunday, August 9, 2015

Ladies' Night Deal at Abby Park (Milton, MA)

Mondays are Ladies' First at Abby Park in Milton, where they are offering a 3-course meal for $30 and includes your choice of beer or wine! I thought it was a pretty good deal, with a generous portion of the entree and a good selection of wines and beers on tap. There are 3-5 choices per course, including a vegetarian option.

The appetizer choices include clam chowder, but we decided to be somewhat healthy and opted for the two salads.

Caprese salad (vine ripe tomatoes, fresh mozzarella, basil, crostini, balsamic glaze)

Abby Park

Caesar salad (Romaine salad, garlic croutons, shaved parmesan, creamy Caesar dressing)
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Saturday, September 21, 2013

Casual and Healthy Lunch at Twist Eatery

Twist Eatery recently opened in La Brea, serving breakfast, lunch and baked goods along with coffee.

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The lunch menu is mostly healthy (although they do have a burger if you're so inclined).
I got the Salmon Bowl, with lentil, quinoa salad tossed in a pomegranate, vinaigrette served with moroccan spiced salmon and a citrus salsa ($14)
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The salmon was nicely cooked, still moist, and the sauce and dressing were flavorful yet still light. I really liked this for a healthy yet still filling lunch.
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Tuesday, January 22, 2013

Suzanne Goin's SAG Awards Menu + Slow-Roasted Salmon with Green Rice Recipe


UntitledSuzanne Goin is one of the most established chefs in Los Angeles with the long-standing Lucques and AOC and the newer Tavern and The Hungry Cat, so it should come as no surprise that Lucques Catering was chosen to cater the Screen Actors Guild Awards for the 4th year in a row.

The 19th SAG Awards will take place on Sunday, January 27 at the Shrine Exposition Center. Goin will prepare three dishes on the same plate composed of: Roasted beets and blood oranges with feta and black olives, Slow-roasted salmon with green rice, labneh, capers and nasturtiums, and Beef tenderloin with fingerlings, arugula, and horseradish cream.
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The vegan option has the feta removed from the beet salad and the other two dishes replaced by Cauliflower couscous with pomegranate salsa and Farro with kale, young broccoli, currants and pine nuts.
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The food will be served with Champagne Taittinger and wines from Gallo.
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The slow-roasted salmon was my favorite of all the dishes, with incredible texture and that amazing green rice, so I am sharing her recipe here!

Slow Roasted Salmon with Green Rice, Labneh, Capers and Nasturtium
Roasted Salmon

Thursday, December 20, 2012

Tasting Ora King New Zealand King Salmon at Nobu

There's a new salmon player in the US and it's called Ora King. They culture sustainable king salmon in New Zealand in 5 sea farms and hatcheries in Marlborough Sounds. Supposedly it's the longest and most sophisticated selective breeding program in the world (they've been breeding since 1994), with every fish individually tagged by hand and tracked (that's over 200,000 fish) so that they can control in-breeding.

Ora King's salmon goes from harvest to airplanes within 12 hours and a few of restaurants in Los Angeles have started carrying them, including Nobu and Craft. I was invited to a tasting at Nobu of appetizers and sushi made with Ora King salmon. With the eating local movement going on, the question is: is the taste of Ora King salmon worth the miles traveled from New Zealand? The answer is yes!

At Nobu, we tried different preparations of the Ora King salmon. The most representative of the texture and flavor is certainly the sushi and sashimi, and I think I had seven pieces of sushi that night ...

Salmon sushi
Ora King salmon has a rich flavor and a wonderful firm, oily texture.

Sunday, December 9, 2012

Seasons 52, Now Serving Delicious Low Calorie Food at Westfield CenturyCity

When you want something healthy but still tastes good while shopping at the Westfield Century City, head over to the newly opened Seasons 52. Everything on the menu is under 500 calories and they use no butter and no fryer. They also have one hundred wines on their list, 62 of them available by the glass.

I was recently invited to a preview tasting in one of their private dining rooms.

Our visit started on the patio with a glass of Chartogne-Taillet Cuvee Sainte Anne, a small grower champagne, and a lemon verbena mojito.
So the verbena used in the mojito, along with a bunch of other herbs used in different dishes come from plants grown on site. There are some herbs on the side of the patios and there is a small "Chef's Garden" room near the entrance, and you can peer in through the glass door as the chefs harvest the herbs throughout the day.

There's a large patio area and it was surprisingly quiet for being next to Santa Monica Blvd.
We started with a crispy Chipotle shrimp flatbread with roasted poblano, grilled pineapple and feta cheese
Then we went into the dining room for our tasting. For an amuse bouche, we had dungeness crab and Haas avocado, pico de gallo, finger lime. This was paired with Aveleda Vinho Verde, Portugal 2011
I think this was my first time having finger lime, which was very tart, but all the components worked well together. The vinho verde is made with half a dozen native Portuguese varieties and is crisp and clean.

Next is a course I've had at the Costa Mesa Seasons 52:
Organic salmon on cedar plank, lemongrass skewered sea scallop, farmers market vegetables

Monday, January 7, 2008

Recipes: Salmon w/ Grapefruit Sauce

I rarely cook, because I'm lazy. And because I hate cleaning up.
But since I was bored this past holiday season, I picked up this recipe from foodnetwork.com and tried it (with a lil modifications):



Roasted Salmon with Shallot Grapefruit Sauce
Copyright, 2007, Ellie Krieger, All rights reserved

4 skinless salmon fillets, 5 to 6 ounces each
1/4 teaspoon salt, plus more for seasoning
2 ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon freshly grated ginger
2 1/2 teaspoons honey
Pinch cayenne pepper
2 teaspoons lemon juice
2 tablespoons thinly sliced basil leaves

Preheat the oven to 350 degrees F.

Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.

While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.

In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.



My modifications: Instead of shallot, I used loads of garlic instead ;)
And I stuffed the salmon with some grapefruit slices prior to putting it in the oven. I thought it might make it juicier.

Yummmmyyyy. Great combo, healthy, refreshing. I'll definitely try it again.

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