My Dream Come True- French Laundry

For a number of years I have had dining at the French Laundry as #1 on my list of restaurants I have to got dine at before I can never eat again. This is no simple feat in that first I had designate a specific date to get to the Napa Valley (Yountville),convince my husband that this would make me so very happy, get a reservation, convince my husband that this would be an ultimate dining experience, get time off from work, convince my husband that it would be worth every dime, and finally get a reasonable hotel reservation for the designated date.

On March 17th, 2008 at 10:00am, I set up two cell phones and a land line to start dialing the French Laundry reservation desk. Yes, reservations can only be made as early as 60 days to the date you wish to dine and this line is very hard to get through on. Luckily I was giving blood that morning which allowed me time while pumping blood and recovering to dial and redial and redial until 2 hours later I got through to be placed on hold listening to a pre-recorded message giving the rules for making a French Laundry reservation. I was on hold for about 10 minutes when finally I got through to a human. I needed a table for three(my husband,son and me). This presented a slight problem because there are limited four person tables which meant we would only have three dining thus wasting one seat. I was allowed to make the reservation but cautioned that it would be ok to add one person, but if I need to decrease to two, I would lose the reservation. You must hold the reservation using a credit card. If you do not cancel prior to a specifed date, your card would be charged $100 per person.

The only time available was an 1115 am lunch but I could request to be wait listed for a dinner reservation (which I didn't get but that's ok- I got a reservation).

Not sure what was going on in Napa, Yountville or St. Helene that weekend, but reasonable hotel reservations presented another problem. I finally found accomodations which was challenging considering that I started looking more than 7 weeks before the dinner reservation.

I present all the above just to re-enforce how important to me it was to dine at the French Laundry. I hope it is ok to quote the 2008 Zagat Guide on the America's top restaurants.

"Thomas Kellers magnum opus" in Yountville may be "famous for being famous but consider yourself royalty if you land a table" at this "haute" French-New American "gastronomic experience" that's "expensive" enough "for three lifetimes" and "fantastic" enough to "halt all conversation"; foodies with four hours on their hand....."prepare for orbit" as each course on the menu arrives...

There is a strict dress code which includes a jacket requirement for gentlemen. Because temps in the area were 90 degrees plus, this was waived this particular weekend. My guys brought one anyway.

The menu at the French Laundry changes daily and the lunch menu is different from that day's dinner menu. The lunch menu has a focus on the classics and per our table captain, many of the dishes may be found in the French Laundry cookbook along with some new very creative items. There are only two choices in the prixe fixe menu- chef's choice and vegetarian. There are upgrades available at an additional supplement to the prixe fixe price. Of course the upgrades add another level of genious to the regular choices.

There are some perks which can be requested/added such as Thomas Keller's famous doughnuts cappuchino semifreddo with cinnamon sugar. After verification from the kitchen, our table captain informed us we would be able to get these doughnuts. From my photos, you may note, this is the only item I missed getting a photo of.

I was also told by some fellow bloggers that you can also request a tour of the kitchen at the completion of the meal. Because my son's roomate is doing an externship at the French Laundry, we were offered the tour without asking. (Table captain knew this because my son told her during our initial pre dinner getting acquainted period).

Ok, so we are now at the French Laundry. We were seated in the upstairs dining area. The only choice we made for dining which I wouldn't do again was to order so many wine pairings. It was very hard to drink so much wine and it ain't cheap.

Lunch is now served.

Our first item was the Salmon Tartare with Sweet Onion Creme Fraiche






Califlower Panna Cotta with California White Sturgeon Caviar
see French Laundry cookbook page 22

Special caviar spoon




We then had a choice of either a Salad of Asparagus and Brooks Cherries or Moulard Duck Foie Gras Torchon (with a upgrade supplement). We all chose the foie gras. It was suggested that the foie gras be spread on the very tasty toast provided. What was extraordinary was that midway through eating the foie gras we were served a fresh warmed replacement of the butter brioche bread to assure the foie gras was eaten with warmed bread. G burst a smile at this action. what service and attention to detail.






Choice of Sauteen Fillet of Line Caught Atlantic Black Bass or
Citrus-cured Pacific Kahala. G and I chose the bass, Tony chose the Kahala
Kahala

Bass


Next came the Sweet Butter Maine Lobster Tail (Perfectly cooked by simmering in sweet butter)







All along we are served bread choices with two types of butter.
one an unsalted butter from a local dairy. The other a whipped butter source I don't remember the source.

All day braised Kurobuta Pork Belly- yum!







Another choice with an upgrade supplement.
Elysian Fields Farm Lamb Ribeye (my choice)or Grilled Pave of Kuroge Beef From Shiga(similar to Kobe beef) choice of G and Tony. The ribeye was exceptional but the Kuroge beef was to die for. The guys gave me a taste. Oh my God how tender, flavorful and almost orgasmic.


Lamb Ribeye



Kuroge Beef



Cheese Plate was named Gabietou












Diane St. Claire Buttermilk Sherbert



Doughtnuts (no photo- not sure why I forgot to document such an exceptional doughnut. See the cookbook as it was served exactly like that.)



Choice of dessert, we all selected the Lingot de Chocolat En mousse de Malt Croustillante with a popcorn glace. We were told that the popcorn glace was made by taking buttered popcorn infused in milk, filtered, sweetened and then frozen. Sounds odd, but it was exceptional with the chocolate mousse.













...and then all sorts of sweet treats called Mignardises started showing up


























After 4 hours of dining, we were given a packet of shortbread cookies to take home. Feeling very gluttonous we took our kitchen tour, headed back to the hotel and crashed.






See my Flickr Photos for additional photos

Stagecoach BBQ Competition May 2-4, 2008

Sylvie's Photo Set

BBQ Competition at the Stagecoach Music Festival

Four Q BBQ Team will be competing as Four Q Country BBQ at the Stagecoach Music Festival in Indio, Ca-May 2, 3rd and 4th, 2008.

There will be 35 to 40 teams competing in this event. Yes, it is huge and big dollars are to be had.

Four Q BBQ has had a very successful year. I previously posted about our Grand Championship win at the March Madness event last month. We also competed April 19th at a charity event for Wishland (children's charity) where we placed 4th out of 24 teams (photo set).

We are very excited about this competition. For all of you who happen to be attending this music event, come on by and say hello to Four Q Country BBQ. We will be participating in People's Choice sampling for charity so you will have the opportunity to taste our award winning BBQ (chicken ribs, pulled pork and brisket).

Saturday Night Feast-Prime Rib

Saturday mornings are my only opportunity for grocery shopping. I wasn't sure what I wanted to cook today and I actually thought abour braising a whole chicken until I came upon a 7 pound boneless prime rib at a reasonable price. That's it, my menu was finalized. Prime rib, asparagus and sweet potatoes with a bottle of a fine red wine.

I rubbed the prime rib with Montreal Seasoning and Worscheshire Sauce and let it rest about 30 minutes before I placed it on indirect heat on my BBQ grill. For the first 20 minutes, the temp was quite high(475 degrees). I added an aluminum foil packet of oak wood directly over the heat source and lowered the temp to 325. This added a smoky flavor. The prime rib cooked to an internal temp of 130 degrees close to the edge and 125 in the middle. I let it rest for about 20 minutes before serving. Perfect medium rare slices. No added seasoning necessary.

I also grilled the whole sweet potatoes and the asparagus tossed in olive oil, lemon juice and salt and pepper.

Oven Braised Short Ribs & Mushrooms With Mashed Potatoes

Ok, I haven't posted in over two weeks which means I either didn't have time or I didn't cook anything newsworthy. Answer = both. My 8 quart Staub enamel on cast iron dutch oven has been sitting on my table as a reminder to "cook something in me". This all just somehow came together today. Some time and the need to cook.

I was browsing the cookbooks at Costco and came across a new one to me- "Things Cooks Love" by Sur La Table with recipes by Marie Simmons. Only a couple of pages covered dutch ovens and I immediately paged to it. I knew I was going to buy this cookbook once I read this recipe and then I headed back to the meat section for some short ribs to cook today's project- Braised Short Ribs (without the fennel)and mushrooms.

The recipe suggested mashed potatoes as an accompaniment. I decided to do garlic and roasted mini bellpepper mashed potatoes.

















Braised Short Ribs
5 pounds boneless short ribs
salt and freshly ground pepper
2 medium onions diced
1 cup diced celery
1 cup diced carrots
4 garlic cloves
3 cups red wine
2 bay leaves
2 cups sliced mushrooms
2X14.5 oz stewed diced tomatoes



Ingredients prepped for short ribs

Browning of boneless short ribs

Onion, celery, carrots and garlic

Red wine and diced tomatoes added. Reduce for 8-10 minutes.

Add browned short ribs and mushrooms. Make sure ribs are covered by vegetables. Cover and move to 325 degree oven for 2-2.5hours. Beef should be easily shredded



Minced garlic. (Lots- did I ever tell you I love garlic)

Garlic and Roasted Pepper Mashed Potatoes

4 medium russett potatoes

4 cloves garlic finely diced

5 mini red, orange yellow peppers

1/4 sour cream

1/4 cup milk

salt and freshly ground black pepper

Roasting mini bell peppers

Garlic and roasted mini bell pepper mashed potatoes.

Braised short ribs out of the oven.

Got a New Kitchen Toy- Staub 8 Qt Cocottes

It's just a large dutch oven, what's the hoopla?

I made up my mind well before Christmas 2007, that what I wanted was a large enameled cast iron dutch oven. I couldn't make up my mind between a LC, Staub , Mario Batali, Martha Stewart or other brand. I just had to have one. Yep, just another kitchen gadget. G told me to just go out and get what I wanted. Well it is now March and I finally got my present. It arrived today.

What took me so long? Too many choices and very high price tags. I finally bit the bullet last week over an Amazon special price of $179.00 for an 8 quart grenadine(red) cocette Staub dutch oven regulary priced at $269.99 at stores such as Sur La Table.

















I haven't even had the chance to follow the manufacturer guidelines for seasoning this baby. It is suggested that the advantage is the enameled surface which when seasoned simply by coating with vegetable oil over low heat results in a non-stick surface which over time adds to cooking enjoyment.


















It is very heavy (duh- cast iron), holds heat well and the dimpled top adds to cooking enjoyment by allowing moisture to recycle in the pot.

Can't wait to try this new toy out.

Spring Gardening- First The Flowers

This weekend in Los Angeles was gorgeous with temps in the mid 70's, clear and just gorgeous. The weather screamed "work in the garden". Another incentive was the new stock of spring flowers at the local gardening center. Pretty colors, healthy looking and a wide assortment. I purchased quite a few flowers. Another customer in the store asked me what my color scheme was. I answered- color, just lots of color all over my flower beds. So I spent all Sunday afternoon pulling weeds, turning dirt, bending, digging, on my knees and sweating. I am pretty proud of the results.

March Meat Madness Photo Slideshows

"Anything But"- Smoked Apple Crepes with Dulce de Leche Sauce. Learned that I need to include a knife on the tray.

Ribs

Tri Tip

Chicken

Sylvie's Flickr Set

Professor Salts Photos

Tim C's Photos

March Meat Madness

Four Q BBQ is Grand Champion, i.e. # 1 overall out of 10 teams competing in the March Madness Backyard BBQ Event. We are so happy to have achieved our first Grand Champiom (GC) award.

CBBQA Rocks.

March Meat Madness- Backyard BBQ

Rescheduled from the January postponed event. Should be a nice sunny Saturday for que'ing. Four Q BBQ is going for #1. We are looking at 10-12 teams competing. Lots of fun, socializing and information exchange. This event encourages new teams to venture into the BBQ competition arena with pointers from some seasoned competitors.

Hot Pot- Sylvie Style

G and I have been frequenting a very good Korean Hot Pot restaurant on Washington Blvd, On Dal 2. They specialize only in flavorful hot pots brewing right at your tableside with varying levels of spicy heat and choices which include, huge shrimp, crab, seafood and a whole lot more. It is recommended that you wear the bibs provided and jump into the messy, tasty family style broth.

Anyway, I have been obsessed with trying to create such a meal at home. Their's is a family guarded recipe which up front I acknowledge I couldn't come close to recreating. With the help of the internet and a couple of Korean cookbooks I happen to own, I prepared my Soul Fusion Kitchen rendition of a Hot Pot cooked tableside using an electric frying pan.

Sylvie's Brewing Hot Pot


















I didn't really follow a recipe but instead relied upon taste for the amounts of each ingredient I added. I started with a chicken broth base to which I added Korean Chili Pepper paste (Kochujang)(1-2 T) and chili powder (Kochukaru)(1 T) along with some soy sauce (2 T), sake (2 T), sesame oil(2 drops), garlic (4-6 cloves minced), soybean paste (1 T) and anchovy paste (<1 T).


















I rummaged through my refrigerator and freezer for items to add to the hot pot. I chose to add some scallops, shrimp, chicken cubes, fish, bok choy, broccoli rabe, mushrooms and zucchini.

















With a bowl of rice, G and I indulged in my rendition of messy, tasty, spicy hot pot.

Stovetop Smoker and Tri Tip

G bought me a stovetop smoker nearly 10 years ago. I used it indoors a few times but found that quite a bit of smoke seeped out and indoors that is not a good thing. Why I didn't think to use it on my outdoor grill is only a testament to "doh".

I decided to try a Tri Tip steak in the smoker. Great idea and the result was also quite good. I took pictures of the prep and end result but failed to take a picture of the medium rare slices- nice pink.


Simple preparation. I seasoned the Tri Tip simply with some seasoned salt and pepper. I soaked some hickory chips in water for about 30 minutes. The drained chips were layered and wrapped in aluminum foil which I poked a few holes for smoke release. I placed the foiled chips on the bottom of the stovetop smoker, then the tray on top of this with the smoker grate and then the meat.

















The smoker was closed and then placed on top of my gas grill. I placed the smoker directly over the heat source, closed the cover and cooked for 28 minutes to an internal temp of 130. I removed the smoker from the heat source and let the Tri Tip rest in the smoker. The temp did increase to about 137. A very nice smokey "Yum".

Tag- You're It!

I've been tagged by Ema at Ema's Edible Experiments to participate in a "Tag" you're it. I am so honored. Being tagged reminded me of how much fun the food blog world can be. In my early food blog days (heck I'm working on 3 years now), I participated in a number of events including sugar high Fridays, what's in your refrigerator, what's in your pantry, cookbooks, gadgets, EoMeTe etc. This was a great opportunity visit other sites all over the world and embrace a community of individuals with your same passion for all things food.

The rules for this meme include:

1. Link to your tagger and post these rules.
2. Share 5 facts about yourself
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they've been tagged by leaving a comment at their blogs.

What About Me- Five Facts:

1. I have sent videos as application to be the Next FoodTV Star on Food TV too many times. This is more like a confession. This secret desire to be a Food TV Star led to me taping many 3 minute segments on cooking everything from fish cakes to stuffed flank steak. Though I think I am quite good in my kitchen, it's the everyone else's kitchen TV that I guess I won't reach. Maybe next season.

2. I did have 30 minutes of fame a few years ago when I did get to do a Food 911 segment with Tyler Florence. Dandy Donuts with me making jam filled donuts and chocolate covered donuts with Tyler. I still keep up with the Food TV schedule to make sure I see or know of every rerun.

3. I am a member of the Four Q BBQ Team. That's not anything most of my readers don't know but just in case you are a new Soul Fusion Kitchen reader, I am the pork butt queen. Yes, my BBQ specialty is pulled pork. Award winning pulled pork in quite a few Southern California competitions.

4. Empty nester. Yes, it is wonderful. For all you new moms/dads and those with young kids, I too embraced all about my kids. They grew up and with all the love, training and values we bestowed upon them are now flourishing young adults off our payroll. Yes! I did feel a little separation anxiety which is why I got Ziggy, my unconditional loving Yorkie.

5. I spent many years with the goal to become a successful person in my chosen career of a Pharmacist. It has been good to me and I do not regret the hard work and time I had to put into getting to where I am now. I am now thinking that I'd like to have time to do more cooking all over the world. Many roadtrips ahead. That spells happy retirement somewhere in my near future.

Five blogs I'd like to tag:

1 Mrs W at Mrs. W's Kitchen

2 Marvin at Burnt Lumpia

3 FJK at Blog Appetit

4 Lis at La Mia Cucina

5 Rachel at Rachel Bites

...and for those of you not into memes, I understand and please forgive me.

Cookies For A BBQ Event