Save the Date: Truffle Dinner at Minestraio Trattoria Oct 19

Last year I enjoyed an all-truffle prix-fixe meal at Gino Angelini's former La Terza, to the dismay to some readers who said the would definitely have gone if only I had let them know in advance!

So here goes my advance notice. La Terza is now replaced by Minestraio Trattoria but Chef Gino is still throwing a truffle extravaganza. Last year's 7-course black truffle menu for $75 is now replaced by a 4-course menu for $90. Less courses, more money? But wait! This year's menu includes ... can you guess? White truffles.

Here's their full menu for the night:

First Course

Pure of Leeks with Scallop and Summer Truffles

Second Course

Ossobuco Agnolotti with White Truffles

Third Course

Beef Tenderloin Tagliata with Parmigiano Sauce and Summer Truffles

Fourth Course

Black and White Chocolate Mousse

Menu $90

Exclusive of tax, gratuity and beverage

Reservations required 323/782-8384

Minestraio Trattoria
8384 W. 3rd Street
Los Angeles, CA 90048


Just don't say I didn't tell you.

Spanish Suckling Pig Feast at Lorca (Tijuana, MX)

Spanish suckling pig seems like the perfect post to follow-up Balinese suckling pig. The suckling pig at Lorca was our first meal on the 2nd day of the Baja FAM Media Trip. The Tijuana Convention and Visitors Bureau wanted to showcase not just the Mexican food scene of TJ but other higher-end options around.

Lorca is a showcase of Andalusian cuisine in a cozy and rustic setting. Rumor has it we originally went there for the Paella Valenciana, featuring clams, shrimp, chicken, mussels, and saffron rice.
The paella at Lorca is a dry paella version, but flavorful and full of great fresh seafood.

We did realize that this was only our first (out of seven) stops of the day. We knew we should eat light and pace ourselves.
But what were we supposed to do when they brought out a whole suckling pig??
I had suckling pig at Ford's Filling Station before, but this one here was much more impressive.

Fragrant, succulent, moist. Crisped skin.
Balinese suckling pig is more flavorful, but Spanish suckling pig is more tender. Try them both. We all aimed for the cheeks and of course Deep End Dining went for the brain.

The meal was accompanied with garlicky potatoes.
Needless to say, we ate too much for this meal. Especially considering we had 6 more restaurants to go to.

Lorca
8611 Brasil street
Col. Cacho
Tijuana, Mexico
Ph.(664) 634-03660
www.lorcarestaurante.com/

Bali, Suckling Pig, Paradise Island.

I had forgotten how beautiful Bali is. When it was so close to 'home' (Surabaya - 30 minutes by plane), you kinda take it for granted. But this trip reminded me full force.

There's of course the beach. Kuta beach was cleaner than I remembered, still as crowded as ever though, but we had ample space to sit and take in the breathtaking view of the sunset.

There are the beautiful tiered rice paddies everywhere, and seeing the workers everywhere in this developing country remind you of where your food came from. And why it's so cheap.

But, of course, we're here for the food. Not to be outdone by Anthony Bourdain, our first meal in Bali was perhaps Bali's most famous dish - at its most famous restaurant, suckling pig aka Babi Guling Ibu Oka.

Tourists and locals alike flock to this place. Most of the seats are lesehan, which means you sit on the floor (on a pillow), barefooted. Even then we had to wait 20 minutes or so to get seated.

As soon as we walked up we were greeted by a suckling pig on a tray, where they are cutting the meat and skin off. Eye candy. We were already hungry, but the drool-worthy view made the craving even harder.
The "babi guling special" comes with rice, suckling pig's meat, crispy skin, deep fried skin, blood sausage, and urap made with green beans.


This Rp.25,000 (~$2.50) plate is satisfaction incarnate. What makes Balinese suckling pig so special is that it had been stuffed with herbs and spices and cassava prior to roasting over an open flame, making it so full of flavor. The meat is still rightfully tender, and the meat is only the start of it. There's the oily crispy skin, and the delightfully crunchy fried skin, not to forget the chunky and flavorful blood sausage and the spicy vegetables.

All this goes down perfectly with a bottle of Indonesian Pilsner, Bir Bintang (For those interested, Bintang is pretty light with a slight hoppy finish).

The only thing that might be a problem for some people is that Ibu Oka's suckling pig has now become less spicy (though you can get more chili on the side), perhaps to 'tone down' to tourist level of spice. Better for me I guess, since I could eat it without breaking too much sweat.

Either way, Babi Guling Ibu Oka is still one of the best (if not the best Balinese meal).