Fooddigger at Ludobites:"Pushing the Boundaries"

A dinner hosted by Fooddigger is no mere dinner. Before there was the whole suckling pig prepared specially for us at Ford's Filling Station. Then there was the amazing sushi dinner at Shibucho paired with vintage Bordeaux, most of which were older than me.

Here at Ludobites, as expected the wine-collecting Fooddigger co-founders Brian and Marshall came bearing some great wines which they hope to pair with the mystery meal prepared by Chef Ludo. Before the dinner started, we had fun comparing each other's Flavor Match scores based on a short survey we took on Fooddigger a few days before. Apparently my best flavor match of the group was KevinEats.

I've been to Ludobites three times before, but that night's dinner was a big surprise even to me. I felt like I finally got closer to Ludo's true tour de force.

The most memorable and notable dishes for me that night were these:

Tuna sashimi with sushi-rice ice cream.
With all the usual ingredients and flavors, Ludo deconstructed and reconstructed it to a wholly unexpected dish. The sushi rice ice cream tasted like rice, and even had similar density to rice, but the texture and temperature is completely different.

Chorizo gazpacho, onion ice, with cornichon
The chorizo gazpacho tasted like, well, chorizo, and very pleasantly so. Bursting with that spicy flavor but without the oil and grease. The onion ice, which is the green island in the middle, cools down the heat in your mouth, so you can keep eating more and more.

Foie gras tart, maple syrup, mushrooms
The big soft slabs of foie gras contrasted with the crunchy texture of the raw mushrooms. The fat is cut with the sweetness of the maple syrup. Not to mention the truffle essence that really takes the cake.

Vanilla panna cotta with caramel and caviar.
Panna cotta with caviar seemed so strange to everyone at first, but together everything worked harmoniously well. The saltiness of the caviar combined with the thick caramel is strongly reminiscent of salted caramel, which complements the rich and sweet panna cotta very well.

Thanks to Fooddigger setting up this dinner for us bloggers, we got to try some of Ludo's dishes we probably would never have at Ludobites. Some dishes Ludo himself said he had done in Bastide's 16-man kitchen and that he wouldn't do it again at Breadbar's small kitchen. Luckily we got to try it before he realizes what a feat it was ...

I no longer remember what wines we had that night but you can find more on the other bloggers' posts: Kung Food Panda, Gastronomy, Alli411 (not up yet), Two Hungry Pandas, Grubtrotters, Teenage Glutster, Rants&Craves (not up yet), KevinEats (not up yet), DianaTakesABite.

I was expecting something special out of this Fooddigger dinner, and it certainly delivered. I thought that what they said about the vision they had for these dinners and Ludo's ideas are quite a match: It's all about pushing the boundaries.

Save the Date! East LA Meets Napa on July 10

On July 10, some of the top Latino restaurants in Los Angeles and Latino winemakers throughout Napa will gather at Union Station. What for, you ask? Why, to wine and dine you, of course!

This marks the fourth year of East Los Angeles Meets Napa, a Latino-culture-centric food and wine event benefitting AltaMed, a health organization reaching out to the poor and uninsured population of East LA.

Participating restaurants include some that I've been to and enjoyed such as Rivera, La Casita Mexicana, Palate, Porto's Bakery, and Guelaguetza.

The rest of the 40-something restaurants include Casa de Moles La Tia (food samples pictured below), Phlight, Frida Restaurant, El Portal, Cook's Tortas and many many others.

There will of course be tons of wine, from Napa just as the name of the event suggests. But being a Latino-centric event, we won't be having any old Napa wines. Latino winemakers/vineyard-owners throughout Napa will be featured front and center at this event.
Some of the featured wines will include Karl Lawrence with winemaker Michael Trujillo, Madrigal which is a small vineyard that has been family-run for three generations, and Sequoia Grove (which Choisauce absolutely loved).

During the Press Preview held at Rivera, we also tasted some creations to be looked forward to at the actual event. The previews included samples from Rivera, Casa de Moles La Tia, and Phlight.

Some highlights were Rivera's Kumamoto Oysters with Cucumber Caviar (top photo on the page), Shrimp with pineapple:

Kennebeck Potato Chips, Butter Poached Maine Lobster, Chipotle Crema

For the press preview, we ended with the Mexico City Sundae from Rivera - ice cream with habanero and caramel. Bold and delicious is how I would describe this spicy yet cool and refreshing dessert. One can only hope they will serve it at the event ... and at the restaurant.

The event will take place on Friday July 10, 6-9 PM at the Union Station (800 N. Alameda Street, Los Angeles, CA)
Tickets are $125 and can be purchased here.

Fishing with Cimarusti and Citrin, plus Battle Scorpionfish by Choisauce!

I found out $100 can get me on a boat and fishing with Chefs Michael Cimarusti (Providence) and Josiah Citrin (Melisse) (thanks to Diglounge's twitter update). Did I take it up? Hell yeah!
This fishing trip is organized by the quarterly magazine Edible LA.

The weekend after my big exam I took my new fedora hat and drove down to San Pedro, rented my fishing pole and got on the Monte Carlo boat.

Since it took about 40 minutes to go out to our fishing spot, naturally lunch is in order. Potluck style lunch by the chefs and Edible LA people included lots of cheese and crackers, some Valrhona choco chip cookies made by chef Cimarusti:

These awesome jalapeno cheddar scones from La Mill (and it's lah-mill, not L.A. Mill):

Also equally awesome, cupcakes from Lark's in Silverlake:
I loved the chocolate coconut cupcake in particular. These aren't too sweet or rich and are just perfect for me ... since now I can have two! :P
And then the fishing began! The first fish was actually caught by Citrin's son, pictured below with Cimarusti (and a sand dab)
I never realized how much work fishing is until I got my first catch. I mean, throwing it and waiting for the fish to bite is easy enough. But man reeling that fish up from the bottom of the sea is hard work!!

After my 3rd/4th fish my arm was really feeling it ...

But there it was, the reward!!! There it comes ....
What the ... I had no clue what it was. And man was it ugly! Apparently it was a scorpion fish - the scales are poisonous but they clipped all the scales for us before putting the fish in the bags.

Well, ugly or not, those babies are all I caught that day. All seven of them. Other people got sand dabs, groupers, eels .... but I guess the scorpion fish like me.

On the way back we lined up to get our fishies cleaned and filleted (or not). I got mine half and half since I can't decide what to do with them yet ...

So there I was with a bunch of scorpion fish, filleted and whole, in my canvas bag. I had no clue what to do with them, besides deep frying (cos deep fried anything is like, yum). Chef Josiah Citrin suggested deep frying them whole. OK, can do. Chef Michael Cimarusti said they were great for bouillabaise.
Yeah .... I wasn't about to make bouillabaise.

I wasn't about to eat 7 deep fried scorpion fish on my own either.

So I called the chef Choisauce to prepare these fish whichever way she liked :) Well, okay, so my first message just asked if she wanted fish for dinner ... but I think she understood that she would need to cook them haha. And thus Iron Chef Choisauce: Battle Scorpionfish began.

My kitchen being a pathetic kitchen with no seasoning, Choisauce's original Korean fish soup turned into a Cajun-seasoned fish soup, but she's such a good cook that it was delicious anyway!

Just take a look at the start of our feast:
The scorpion fish is a meaty fish, and here it's nicely accented with the garlic/lime broth.

Next up was the deep fried whole fish, served with Choisauce's special impromptu sauce.
(I helped fry the fish! See I cook after all ... not :P) Can't go wrong with deep fried fish, for sure.

Lastly, the fillets that we had were baked with lemon and tomato sauce and cheese.
Turns out scorpionfish is pretty good filleted and baked.
It's hard to say which one was our favorite since everything was so good. The baked fillets were easiest to eat so we cleaned that up. We also cleaned up the fried fish and the soup leftovers made a delicious lunch for me the next day.

Thank you Choisauce for the delicious, delicious meal!

Boiling Point: Gettin' Hot and Stinky

A not-so-well-timed post as summer is just settling in the air, but trust me that it was cold and rainy when I went to Boiling Point, and that it is oh-so-good during times like that.

And that there will be a line during those times.

I've done communal hot pots such as Mon Land, but Boiling Point was my first individual hot pot experience. Boiling Point serves Taiwanese hot pot and each hot pot is $9.99 for dinner or $8.99 including a drink for lunch - not bad at all since you get quite full by the end! You can choose between beef, lamb, seafood, etc, but what they are most famous for is their House Special Hot Pot.

What's in the House Special, you ask? Why, stinky tofu of course!
And pork, intestines, meat balls, quail eggs, enoki mushroom, cabbage, fish cake, hot dogs. You can choose between vermicelli or rice but I always go for the vermicelli. I ask for my broth to be 'mild' which is still a bit spicy but totally do-able for me.

The broth is spicy enough and you get the flavors from all the meats and vegetables soaking in it, but the flavor is not quite complete yet. No, not without Boiling Point's dipping sauces!

For me personally, nothing goes from the pot to my mouth before passing through this garlic soy sauce:
Others prefer the spicy bean sauce, or mix the two of them together. Since I can't handle spicy that well, I didn't go for the bean sauce.

Now. The stinky tofu. In my opinion, this one isn't all that stinky, really, but it does linger. Triangles of stinky tofu sit at the bottom, "seasoning" the broth. I'm not that crazy about eating the stinky tofu blocks themselves, actually, I found them rather bland (although yes, definitely still has the aroma, even if it isn't that strong). Why I like getting the House Special w the stinky tofu is actually the aroma it adds to the broth. The 'odor' is pretty mild but it stays, and probably not for everyone.

The fire for the individual pot is likely to stay on throughout the meal (you can ask them to turn it off) and is bound to keep you warm all night.

Can't wait until it gets cold again.

Boiling Point

153 W Garvey Ave

Monterey Park, CA
(626) 288-9876

Ado: The Ultimate Neighborhood Italian

While looking for a place to eat in Venice, I remember reading about Ado, a small new Italian eatery on Main St, the brain child of Paolo Cesaro (formerly of Via Veneto) and chef Antonio Mure (formerly of Locanda Veneta).

As I walked up to the two-story yellow building, my first thought was "How cute!!"

The first floor held the kitchen and one table (seats two). Everyone else is ushered upstairs to a dimly lit, cozy dining room.

The menu had a small but satisfying selection of antipasti, paste, and secondi. The homemade pastas caught my eye in particular.

We started out with Insalatina Tiepida di Carciofi, Granchio e Vin Cotto (Warm Baby Artichokes Hearth with Dungeness Crab Meat, Mache salad and Grape Must Reduction - $14)

A great light and clean start. The baby artichokes are sliced and mixed in with the dungeness crab meat - a great texture and flavor combination. Lightly doused with olive oil and vinaigrette, a great dish.

Tagliolini Rossi con Ragu di Quaglia in Fonduta di Taleggio (Home-made Red Beets Tagliolini pasta in a Marsala Quail Ragu served on a bed of Taleggio cheese fondue -$15)
Even the smell of it already made me so happy. Ahhh, cheese. Al dente beet pasta, savory quail ragu, and rich cheese fondue all mixed together. If this doesn't "hit the spot" I don't know what will. For me this is a must-get and a must-get-again dish.

Pappardelle al Coniglio, Porcini e Prugne (Home-made Pappardelle served with Rabbit Ragu, Porcini Mushrooms and Dried Prunes -$17)
A much more subtle dish than the previous, but again very well done. The pappardelle was again perfectly al dente, the flavor of the ragu was subtle but pervasive, and the sweetness of the dried prunes was quite a nice touch. My companion likes this dish better than the previous (if you're not a cheese-person, you will too)

Agnello domestico Ripieno al Pesto (Grilled Colorado Lamb Chop stuffed with Pesto and served with a Red Wine and Mustard Sauce - $32)
The lamb was very flavorful as it was stuffed with pesto. The meat was quite moist and tender, although the lamb did have quite a bit of fat.

There was no written dessert menu, but one of the two knowledgeable waiters will spill out what's in store for you. After much debate and tiramisu being out that night, I went with the recommended Pasteria (ricotta cheese cake) This was denser and richer than I had expected, perhaps a bit too rich with nothing to cut it. My companion said it was too rich -- my fault since I veto'ed the 3 chocolate mousse (white, milk, dark) for this one. Fine, we can get the mousse next time!

Semifreddo torrone (ice cream cake with hazelnut)
Also not what I had in mind for "ice cream cake" :P Think of it as a thick ice cream with chocolate chips and hazelnut bits. I liked this one better though, rich and sweet but not too thick.

Oh, those lucky Venice dwellers. If Ado was in my neighborhood, I'll definitely be there quite a bit. We had a great first impression (cute building, cozy space, great service, great food), so even though it isn't in my neighborhood, I'll still keep coming back.

Ado
796 Main Street
Los Angeles, CA 90291
(310) 399-9010
www.adovenice.com

St Louis: Lunch Cue at Pappy's Smokehouse

When I found out I was going to St Louis for a conference, the only thing that came to mind was B.B.Q. At first I thought I'd do a BBQ marathon, but by chance I was having dinner with Chowhounder noshtp, who just happened to have grown up in St Louis. There's only one place for barbecue, he tells me, and that is Pappy's Smokehouse. So to Pappy's Smokehouse I go for my first STL lunch.

The wide streets of St Louis during the day were pretty empty and street parking aplenty. Until you get near Pappy's that is. Located next to two small universities, Pappy's back parking lot was completely full.Pappy's opens at 11 and stays open until 8 PM or when they run out. And they do run out. During lunch there is always a line.

On my first visit I got the rib combo - half rack of ribs, brisket, and 2 sides: cole slaw and fried corn.

The deep fried corn was ... interesting.
I usually love corn, especially corn on the cob. But since this one was deep fried, it ended up really sticking to your teeth and quite a hassle to eat. Plus it isn't as sweet/juicy as roasted corn ..

Three sauces are provided at each table: Sweet Baby Jane, Pappy's Original, and Holly's Hot.
It was hard to decide which sauce I liked best, depending on the mood perhaps, if you'd like something sweeter. I liked the Sweet Baby Jane with my brisket (brisket was ok - not much to say there) but decided on Pappy's Original for my ribs.

St. Louis style ribs are trimmed by removing the brisket bone and skirt meat. The ribs at Pappy's are dry-rubbed and then slow-smoked.
Because of the way it is trimmed, the St Louis ribs are thin and you're munching on the meat right by the bone (the best part!).

Pappy's ribs aren't the tender, fall-off the bone type. Having been slow-smoked, these ribs are tender but more like a tender jerky with a nice smoked flavor.
Flavorful dry rub, and don't forget the bbq sauce! A very satisfying lunch, indeed.

I came back for lunch again the next day and got the other things I didn't get a chance to the day before, like the Frito Pie!
It's not really a "pie" per se. Beans, pulled pork, cheese, sour cream, and fritos. Hearty and impossible to finish even with two people, this also gives a taste of how good their pulled pork was.

But I got my own order of pulled pork coming up.

Pappy's lunch special is quite a deal. $5.99 gets you a pulled sandwich, a side, and a drink. Naturally I went for the pulled pork sandwich!
The pulled pork is decidedly one of Pappy's best offerings, and a darn good one at that. Perhaps the best pulled pork in recent memory. It was so tender and moist/juicy! Sauce it to taste yourself with one of the three bbq sauces on the table and build your sandwich with the soft burger buns. This was a lunch I still remember to this day.

Man, that was some good pulled pork.


Pappy's Smokehouse
3106 Olive St
St Louis, MO 63103
(314) 535-4340

STL

Pappy's Smokehouse
Ted Drewes Frozen Custard
Trattoria Marsella

Culinary College at Snyder Diamond I: Chef Patrick Healy

Los Angeles Magazine has partnered up with Snyder Diamond to host a series of cooking classes called Culinary College. I was invited to attend their first class featuring Chef Patrick Healy from the Buffalo Club in Santa Monica.

The event is held at the Snyder Diamond store in Santa Monica.

The night starts off with a selection of wines from LearnAboutWine. Ian Blackburn was there pouring the wines himself. We started with a nice chilled 2008 Dashwood Sauvignon Blanc, Marlorough, New Zealand and a 2004 Semler Cabernet Sauvignon, Malibu Mountain Estate.

The rest of the wine during the cocktail hour was paired with three hors d'oeuvres that Chef Bridget Bueche of Sub-Zero/Wolf was cooking in the showroom kitchen.
Two of the three hors d'oeuvres focused on mushrooms:

King Trumpet Mushroom
Paired with a 2007 Mulderbosch Cabernet Sauvignon "Rose" Stellenbosch, South Africa.

Shrimp paired with a 2007 Gerhard Riesling, Kabinett, Rheingau, Germany.
The Riesling was very sweet, perfect for a dessert wine. I noted to myself to find a bottle of this since I love sweet, dessert wines.

Brown Beech Mushrooms
Paired with 2007 Domaine La Garrigue "Cuvee Romaine", Cotes du Rhone, France.

The cooking class itself was set up in a back room at Snyder Diamond, where the tables for attendants have been beautifully set.
This isn't a hands-on class but the recipes are provided as you follow chef Healy cooking at the mock kitchen.

Here's what chef Patrick Healy has to say about picking the right corn:


The first dish chef Healy made that night was this Summer Corn Pudding with Rock Shrimp Salsa w/ tomatillo sauce, paired with a 2006 Leasingham Dry Riesling "Magnus", Clare Valley.
The corn pudding was dense and creamy, and it was great with the nicely spiced (but not spicy) rock shrimp in tomatillo sauce. I do love corn, so although I was late for my dinner, I waited to taste this dish and it was worth the wait.

Vanilla pudding with caramel was coming up next, but I had to leave in order to make it to dinner.

All attendants also received a nice swag bag containing 1 bottle of 2004 Semler Cabernet Sauvignon (wine in a goody bag! That's a first for me!), Paulette macaroons (arguably one of the best in LA), the newest issue of the L.A. Mag, lip balms, etc.

The Culinary College series will resume on July 15 featuring chef Andrew Kirschner of the Wilshire Restaurant, and on August 19th featuring chef Jason Travi from Fraiche and Riva. Each class costs $50 and if the first class is any indication, is well worth the education, food, wine, and swag.

Please call Estrellita Dacanay at Los Angeles magazine 323-801-0034 to purchase.