Fierce Swig: Craft&Commerce

Spring is HERE!

 ..Where? at Craft and Commerce(C&C) at least. C&C debuts there new and revamped cocktail menu for the spring season.  This is exciting since I'm always a fan of there drink program.  Actually, now I can officially recommend this place to my friends as my unofficial GO-to spot for DTSD craft cocktails.. I visited C&C a handful of time and every time I'm there I leave pretty darn satisfy to say the least. Good eats, great drinks and a perfect social atmosphere; what more can I ask.

Since I'm here to write about the new drink menu I'll spare you the drool and skip the food and head straight to the liquid goodness. But just a inside tip: If you ever need anything to soak up the alchie, do yourself a favor and order the corndog, fries or mac and cheese with a side order of sriracha..Cha!

Fierce Bite: LQ@Vertical

Love@First Taste..Love@First Sight

[Disclaimer: There's a first time for everything, humans make mistakes, and technology fails; HARD! At tonight's dinner I took a wonderful "mouthdrooling' set of food porn only to come home to a broken memory card. I couldn't unload those pictures it was ALL LOST. My camera has the luxury of holding two memory cards and usually I'll set the second card to save a duplicate of whatever I take and save as a backup. Being my idiot self, I omitted my other card at home intentionally. WTF moment!! after I realize my card isn't reading. I tried..re-tried and still it wont register on any computer or camera. I have no backups, my heart sank, and I had a sick feeling in my stomach. The next day I ran to several professional camera stores asking them to retrieve the data..NO luck :(  The results, regrettably, were of course suboptimal, but given the occasion and strength of the meal, I felt that I should give this a write up.] 

**PROFESSIONAL advice: never delete images on your camera directly. Always unload everything onto a external memory source whenever possible and reformat in your camera before shooting your next set of images.


A very special night indeed.. this was me and my special someones six month anniversary.  "Time flies when your having fun." Being the food lover we are we decided to treat ourselves to a special Sunday dinner.

Chef Laurent Quenioux just happens to be doing a pop-up at his own dig, Vertical Wine Bistro, in old town Pasadena.   From the street (Raymond) a flight of stairs that led us to the restaurant acts as a time warp that teleported us to a urban oasis.  Chef Quenioux's "fooding" events combine unique culinary offerings and refined seasonal ingredients.  Its magical the way he composes the menu and creates a one-of-a-kind event each time. With no limitations the Chef cooks what ever he damn pleases, each location provides an atmosphere, service and soundtrack(french jazz?) to elevate every bit of the dining experience.  We were lucky to have the time and opportunity to try this memorable tasting. 

Another reason for me personally is the offal heavy menu.  I <3 offal, just saying, and adventurous as always I dived head in for this meal with no hesitation.

Mise en Bouche:

Photo courtesy of Laurent Quenioux/Bisto LQ Facebook. 

Lamb Heart Tartare, fresh Wasabi, charred Uni, Brioche FG, Apple Butter, smoked Eel.
Beverage Pairing: NV Pinon Vouvray Brut Non Dose Oliver

At first impression, looking at the combination of the ingredients, it was a hearty amuse to start off the meal but yet it seemed light and airy when the two bites of heavenly treat went inside my mouth.  I started with the lamb tartare, it was my first time having a lamb version.  No gaminess present here but I would like a bigger bite.  Moving on, F.G.?!!  could it be.. eat and don't tell ;) I love the French's don't give a F*** attitude when it comes to food restriction.
The sparkler pairing adds a lively-ness to the dense and earthy tone of the dish..parfait! 

1st Course:

Photo courtesy of Laurent Quenioux/Bisto LQ Facebook. 

Black Mussels & Belize Shrimp Spring Roll, Smoked Dashi Gelee, clementine Miso Curd, Pickled celtuce, Sweet Potato, Aji Chilies, Tobiko oil.
2009 Pepiere Muscadet Chateau Thebaud Clos Morines

This happen to be the night's favorite for the both of us.  This was an underdog dish that stole our hearts and made us believe in the magic of Chef Quenioux's cooking.  A riff on Vietnamese spring roll; the fusion was perfect from the smoke glee to the sweet potato spread underneath.  
This dish was further highlighted by a choice of excellent pairing.  I can seriously drink this wine all day.  Light, super dry  still maintaining great structure in the mouth.  Riper acidity and otherworldly grip and texture on the palate. Basically, a fruit forward mineral water spiked with booze. This would be a crowd pleaser at any spring/summer party, guaranteed.

2nd Course:

Photo courtesy of Laurent Quenioux/Bisto LQ Facebook. 

"galintte", Fava bean vanilla smear, Lobster Broth, Fennel jam, Anchovy Garlic Toast
 2011 Grange Tiphanie Rose Rage Tournant

Not sure what kind of fish this is? 'Galintte' in french means a kind of fish used in Provençal cuisine.  So I guess here it means whatever fresh fish was available at the time was used for the dish.  Fish was well cooked and the lobster broth gave it ample flavor without killing the fish's taste and delicacy. The toast added a really nice textural dimension.  The bean swear on the side of the plate got me mistaken for something made out of pistachio, it was a lovely compliment to the fish though.  
The Rose wine was more on the unique side. Giving lots of intrusting earthy tone on the attack and subtle ripe fruit that lingers in the aftertaste. Interesting pairing.   

3rd Course:

Photo courtesy of Laurent Quenioux/Bisto LQ Facebook. 

Chinese lion peppers, Duck leg confit, Duck gizzards, Duck tongues, Duck hearts, -8,  Apricot seed dust
2011 Puzelat TelQuel Gamay

This is a well executed dish. The oriental flavor just screams at you from beginning to end.  The lion pepper really gave it a nice heat kick and brought me to memories of some really homey Szechuan stir fry dishes I had in the pass. Another interesting element I should mention is the '-8'.  A fancy light vinaigrette made at an ultra low temperature. (correct me if i'm wrong).  For a non offal fan I can see why this dish can be overwhelming. Everything to me was cooked perfectly here.  
The Gamay was a pretty straightforward example of the varietal bursting with the pure red cherry and raspberry fruit.  I see why the wine was paired to a dish like this but I was not to fond of the wine itself.  A bit one dimension and not as aromatic on the nose.

4th Course:

Photo courtesy of Laurent Quenioux/Bisto LQ Facebook. 

Trotters and tails pot pier, truffles, Porcinis, salsify
2011 Ulivi "Cascina Degli" Semplic 

Hate it or love it kind of dish. The classic French preparation is seen at its purest here.  This dish in two words would be bland and gelatinous.  I would like some additional flavor and texture for sure but I still think this is a really great way to showcase a seasonal dish for the winter.  Although a little disappointing for the main protein entree the meal was still well composed as a whole.       
The wine on the other hand was a gem. A 'Italian Pinot Noir' described by our wine server.  Indeed I can taste the pinot noir varietal with some lovely added weight to the palate with an amazing mouthfeel. Sante.

Dessert:

Photo courtesy of Laurent Quenioux/Bisto LQ Facebook. 

Coconut Clove Bay Leaf ice cream, Chocolate Coffee Cardamom crumb, Candied Kumquats, white chocolate coconut mousse, Cocoa nib Dacquoise

For some reason the dessert went right along with this protein focused meal. Maybe it was because the Clove Leaf i.c.?  The C.C.C. crumb was the perfect anchor for this finisher  A great way to end this superbe repas.   

Cheese Cart:

40 different variety of cheeses makes a cheese cart virgin like moi despair at make a good selection tempted by the whole cart option ($120) we ask the cheese server for recommendations.

Photo courtesy of Laurent Quenioux/Bisto LQ Facebook. 

This was actually our virgin cheese cart experience but it turned out quite fun and pleasurable.  Would definitely do it again when the option presents itself.  Merci Chef Q :)

Our Selection:
1. Délice de Pommard- Mild in flavor. Originated from France its a cow's milk triple creme cheese blended with brown mustard seeds.
2. Mothais-sur-Feuille- Strong in flavor.  Goat cheese delicate smoky wood, earth and mold flavors. 
3. Sadly, I forgot the name of the last one.

Cheese Condiments.  Truffle Honey is amazing.

Vertical Wine Bistro
70 N Raymond Ave 
Pasadena, CA 91103
Neighborhood: Pasadena
(626) 795-3999

www.verticalwinebistro.com/

Ending Notes~ 

Chef, Your warming personality is so addictive. Your cooking is creative and on point.  Our favorite chef to date! We'll be good to each other, and see you at your next fooding event. 

P.S. joyeux anniversaire mon amour <3

Dining date: Feb 24, 2013; 9:10pm-10:50pm  

EXtra..EXtra!

This just In..

Due to a recent surprise shutter on The Royce in Pasadena, chef David Féau gets some time off and explore future options. No time wasted he's back on the scene doing a special dinner with fellow chef Andre Guerrero on Feb 27 @Tapenade!  Looking at the 7 course menu,  at $72 or $90 including beverage pairing is very reasonable given his talent and extensive ingredients usage.  This guy can cook, trust me! Not to be missed if your in the LA area. For reservations please call Tapenade directly

The Menu:

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“Passport Around The World”

Chef Ressul Rassallat of Tapenade Welcomes

Chef Andre Guerrero & Chef David Feau

Wednesday, February 27, 2013

6:30 PM

AMUSE-BOUCHE 
smoked salmon tartare croustade, yuzu and salmon roe lemon gelėe with tahitian vanilla, four berries

_______________________________________________

Chef Andre Guerrero

LOBSTER

panna-cotta with pineapple

Sanford, Flor De Campo Chardonnay, Santa Barbara, 2010

Chef David Feau

 FARMED LETTUCE HEART AND BABY KALE

salsify, kumquat, maitake mushroom, onion petals, bergamot orange jus

Charles Krug Sauvignon Blanc, Napa Valley, 2010

Chef Andre Guerrero

CHICKEN GNOCCHI

morel mushrooms and asparagus

Chef David Feau

JOHN DORY A LA PLANCHA

forbidden rice, cuttlefish, fennel pollen, smoked tomato oil

Lockwood Pinot Noir, Monterey, 2009

Chef Ressul Rassallat

RACK OF LAMB

goat cheese-eggplant cannelloni, vandouvan reduction

M. Chapoutier Bellerouche, Syrah-Grenache, Cotes-du-Rhone, France

________________________________________________________

Chef Ressul Rassallat

TWO LAYERED CRÈME BRÛLÉE

chocolate and vanilla bean

 Sandeman 10 Year Tawny Port

Mignardises

$72 per person, food only

$90 per person, including wine. Exclusive of tax & service charge

For reservation call 310-312-6233 or E-MAIL US: vida.zucker@tapenade.labook

EXperience: Pliny The Younger

 How far would you go to chug sip a BEER?  

This beer better be heaven sent and DAMN good!! Not, and NEVER in bottles only on draft for a extremely limited time(~2 weeks once a year in February) you can snatch a sip of this mythical brew. 

2013 marks PtY's 9th year of production!

From the micro brewery of Russian River in Santa Rosa, California comes this phenomenal beer.  In History Pliny the Younger (PtY) was a Roman scholar, writer, naturalist; also Pliny the Elder’s nephew and adopted son.  Pliny the Elder is the company's award-wining staple beer, a Double IPA,  so to make a successor beer it's only fitting to name the Triple IPA after his son. It is almost a true Triple IPA with triple the amount of hops as a regular I.P.A. That said, it is extremely difficult, time and space consuming, and very expensive to make therefore limits them to making more of this good stuff.  

Why was this a must do on my list? 

 

3 Very Good Reasons:

1.  I happen to be back in Northern California due to some personal matters thus even giving me a coincidental chance to go up to Russian River and visit the brewery during this limited draft release. 

2.  My significant other is a beer slut fanatic, I mean,  I'm not pointing the finger at her for my own actions but shes the single reason why I even got into beer in the first place.  Now I'm a addict myself and I <3 Craft, Draft, Brew whatever you call it, more than she does.

3. Having moved down to Southern California and traveling to visit Her in nearby San Diego a.k.a craft beer promise land.  I can't wait to brag to some of these beer geeks and snobs down there what I've tried!

 

My Journey:

If I only knew getting a sip of beer was this much work..I would still have done it just a bit more will prepared and better planned next time, maybe next year? On a personal level I have a sentimental attachment to this beer.  You see, Pliny the Elder(PtE) was technically the first 'craft' beer that I've ever tried and trust me I did not like it at all. The first time I tasted(consumed directly out of the bottle).  I apologize ahead of time that the action that followed might offend some of you Pliny extremists; I gave it two big gulps and poured out the rest.  I asked myself why the hell would anyone enjoy this bitter(hoppy) beer.  In that moment I was upset at the time and money spent trying this crap out.

After.. sorry lost count, X amount of beers in my belly and equipped with a new refined beer palate I went back to give my long lost friend PtE a revisit.  This time at Father's Office on tap! Wow? I can't really explain it hoppy is now my happy :) So refreshing and so crisp, I long forgotten the hatred I had for this beer back in the days.

Flash forward to now..

Vibrant quaint downtown Santa Rosa, CA

On Saturday, February 2nd,  My long and strenuous mission begun.  Given the company's excellent marketing and cult followings.  I know this was going to be an epic line waiting, crowd busting, and buzz-worthy experience already.  Little did I know the obstacles that lies ahead. Tagged along with me for this mission was two good friends and beer enthusiast themselves. Vinay S. of Craft Culture and my all time fave drinking buddy Jacqueline R. 

cool white poodle

My house is about 1 hour and 30mins southeast of Santa Rosa. We drove into town around 11:40am

To be confronted by all this mayhem and all these people standing between us and PtY..

Some REALLY good fresh & hot local pizza at a not so great price $30 :/ Thanks Vinay for buying

@1:25pm lunch time rolled around and still very hopeful of drinking PtY today.  We decided to buy some pizza to fill our stomach for this battle of wait and to soak up the high alcohol of the beer later. We devoured the entire pie in minutes!

4 hours later, we moved around the corner, now we are on the same street as the brewery but barely anywhere close to the entrance.

  

 

 

 

@7:15pm My fate with PtY ended in a tragedy today. It was a bittersweet moment to know that I came so close and had to give it up(I made some prior plans for the night that I can't miss) Who knew that it was going to to take 7+ hours maybe just two more I would have been in beer heaven! SOLD my space in line, yes sold(to these folks that flew in from St Louis for this), knowing another chance will be waiting for me in the near future!  I told myself its just a beer, no big deal! Better luck tomorrow.

  TO BE CONTINUED... 

Ending Notes~ I did manage to sneak inside through the hour long growler refill line.  The trip was not at all a waste of time or money.  It was my first time visiting Santa Rosa and both Vinay and I went home somewhat content bringing back some other awesome tasting RR pub only brews.  Erudition and Rejection.

A look inside the pub:

Russian River Brewing Company

725 4th St
Santa Rosa, CA 95404

(707) 545-2337
http://russianriverbrewing.com/

Date visited: Feb 2nd, 2013

Initial Impression: Swoon Dessert Bar (San Diego, CA)

Sniff sniff.. Is that LOVE in the air?

The most romantic day of the year falls on a Thursday this time..most of us had work or school or busy getting ready for the weekend.  Feeling some weekday romance spark I decided to pay my special someone a visit in San Diego.

No dinner plans made since I wasn't going to get there til later in the evening BUT, still have to do something special right? Knowing a girl can't turn down dessert, you know where I'm going with this...

...Swoon Dessert Bar was where I'm taking Her.  A new North Park dessert concept that brings unique very-seasonal innovations to the table.  Having access to the Art Produce Gallery's backyard edible garden and the neighborhoods' weekly farmer's market nothing pre-made here. Everything was made and assembled right in front of you, and it kind of reminded me of the nearby D-Bar which have a much similar vibe and offering. The space is designed to replicate a 'sushi bar' but way more hip and modern.  The 1,100 square foot urban-loft space is airy and spacious due to its large floor to ceiling windows and minimalist furnishings.  Two things particular that caught my eyes were the hanging light fixture and the spider web/mosaic-esque place mats on the table.

Opened for service just a few days before Valentine's Day they put out a special menu for the night.  A 5 course pre-fixe along with a few extras before and in-between priced at $30 per person. A handful of well selected coffee and tea is available to accompany the desserts.  I also been told that a beer and wine license is in the works.

To my surprise when we arrive around 9:15pm the place was fairly empty. Still in its opening week so I was expecting some glitches on service or maybe even chaos of people looking to check it out. Beyond some minor confusion upon arrival everything went smooth (We were seated and didn't get any instruction on ordering or menu explanation being our first time here).  Serviced by a few courteous and well trained staffs we sat at the bar with a friendly dining crowd.  Our chef for the night was Ian Smith who spent four years working at SD's cute Wine Vault Bistro prior to his leading role here at Swoon.

Looking Forward

February 2013
Adventurous/Events/Places/People/Food 

1. Polite Provisions 
4696 30th St

(between Madison Ave & Adams Ave)
San Diego, CA 92116
Neighborhood: University Heights

http://politeprovisions.com/

From the peeps behind Craft & Commerce, Noble Experiment, UnderBelly, and Soda and Swine(Opening Soon). They shall offer San Diego drinkers an ambitious bar and drink program with a ton of libations on DRAFT!  The apothecary interior sets an warm intimate vibe with great attention to vintage-era details. For a cocktail fanatic like moi its a must stop by.

2. WineBar@CoffeeBar 
600 S. Spring St.
Los Angeles, CA 90014
6pm-midnight; Wed-Sat Only
http://coffeebarla.com/

Greg Bernhardt(LudoBites Sous Chef) along with his buddy Spanish chef Sergio Perera is teaming up and taking over Coffee Bar in downtown LA before both settle into there permanent gigs and digs.  A 12-item well-sourced À la carte menu with nothing over the price of $12.  The current beer and wine license allows them to serve a handful selection of beer and wine along with the French-Spanish style tapas.  

3. LQ@Vertical
70 N Raymond Ave
Upstairs
Pasadena, CA 91103
http://www.verticalwinebistro.com/

Laurent Quenioux is back again! He will continue to wow us with his pop ups and this time at his own place with LQ @ Vertical Wine Bistro Pasadena.  February 10 and 11, and again on February 24 and 25 make a reservation and come sample Chef Quenioux's creative side.

http://www.bistrolq.com/lq-foodings

4. Swoon Dessert Bar
3139 University Ave.
(between Iowa St & Herman Ave)
San Diego, CA 92104
Neighborhood: North Park
https://www.facebook.com/SwoonDessertBar

It's no secret that San Diego's Extraordinary Dessert  is a staple and must try for any tourist or locals with a sweet tooth. Now SD have more options for those craving sweets.  In North Park the newly open Swoon Dessert Bar,  a concept that fuses seasonal desserts with a modern urban sushi bar setting. Sit at the bar for all the action and the coffee and tea is also a great addition to those mouthwatering desserts.

Jetsetter Report: McCarran International Airport (LAS)

McCarran International Airport (Las Vegas, NV)