"What's for dinner?"

"Food."
"What kind of food?"
"Good food!"
If my children read this, they will recognize this conversation.

Well, we were in Chicago earlier this week and had better than just good food...we had FANTASTIC food at Topolobampo. I had the Adventurer's Tasting Menu. The pictures are from my iPhone, so they are not that great, but trust me, dinner and wine were fabulous!

*"Tostadas" de Atun y Erizo: Hawaiian ahi tuna carpaccio and fresh Maine sea urchin with crispy tortillas, fresh lime and roasted garlic mojo. Fried leeks, avocado, sungold tomato. (Wine pairing: 2008 Sitios De Bodega "Con Class" Verdejo, Rueda, Spain) *Mollejas de Ternera, Mole Verde: "Popcorn" sweetbreads with green pumpkinseed mole. Roasted local turnip, fried plantain, Bayless Garden microgreens. (Wine pairing: 2008 Brander "Cuvee Natalie" Santa Ynez Valley, California) Cachetes de Halibut con Flores de Calabaza: Pan-seared halibut cheeks with creamy squash blossom sauce. Fresh shell black beans, garlicky "wilted" spinach, Oaxacan string cheese, tortilla crunch. (Wine pairing: 2006 Vincent Giradin Mersault "Les Narvaux" Cote D'Or, France) *Mole de Olla: Rich, red chile-and-epazote broth with 72-hour-braised Tallgrass short rib. Corn masa dumplings (chochoyotes), xoconostle (sour prickly pear) green peas, chayote. (Wine pairing: 1997 Terreno Chianti Classico Riserva, Tuscany, Italy) Mesquite, Peras, Manzana, Chocolate: Warm, nutty mesquite-bean cake with cajeta (goats milk caramel). Negra Modelo-poached Klug Farm pears and apples, dark beer chocolate. (Wine pairing: NV Campbells Rutherglen Tokay, Victoria, Australia)

The restaurant was very busy, crowded and noisy and the server was very scripted, but we still enjoyed our evening very much.

Charlie Trotter's redux

Gosh, here it is Thursday already and it seems like I just finished my Monday post ;-) So here is just one more about Chicago and then maybe I will have a quilt update. The Charlie Trotter experience was so awesome that I have to say more about it. The staff was so friendly and gracious. The hostess even offered to take a picture of Mike and me in the lobby before she seated us.


The menu I posted here is one that I downloaded on my phone. This the menu we actually had along with the wine pairings.

And I did sneak one photo (little camera, no flash) of one of the four different desserts (two each) we were served. Even in the low light you can appreciate the presentation.

Like I said before, definitely a once in a lifetime experience!

Marmalade...

I have previously posted about my dwarf calamondins here and here and here. Well, spring is citrus season here on the Gulf Coast and they were ready to be picked. I am not particularly fond of marmalade myself, but Mike likes it and I really wanted to do something with the fruit besides feed it to the squirrels, so I decided give it a try. I used this recipe. I had to laugh at the statement "Apparently, the tree was not widely distributed, because I have never met another soul who knows what a calamondin is," because I have found the same to be true. Mike bought the tree for me a few years ago at Christmas and I think he picked it out because it was full of fruit. Here is this year's harvest.

Seeded and sliced...

Boiling with water...


The "stock" ready to sit overnight...


Boiling with the sugar...

Poured into the jars (both of them)...

And out of the hot water bath. The one with the canning lid "pinged" and drew a vacuum like it was supposed to. The other jar is in the fridge for Mike to enjoy. He said it is quite tasty. Like I said, I'm not a fan, but it is pretty, and I was happy to have made something from my garden.

Heath ceramics

On the Saturday we were in the bay area, we took a drive over to Sausalito and visited the Heath ceramic factory and store. I had been wanting to do this for a while, and when we were in Berkeley we learned that Chez Panisse uses their dinnerware. They have been in the same location for 55 years.


In addition to dishes, they also make ceramic tile.

Mike was very patient as I oohed and aahed.


I would have loved some of that cobalt blue...





So many pretty things...

We didn't buy anything, but we came home with a greater appreciation of the pieces we have. These serving bowls and platters belonged to Mike's mother, so I guess they would be considered vintage.


I bought these matching cups and saucers on eBay several years ago.

As well as these plates....

And speaking of Chez Panisse, I just saw this interview with Alice Waters posted on Design Sponge.

A taste of San Francisco

We had a fabulous trip to San Francisco for Mike's 50th high school reunion. We also managed to fit in some fine West Coast dining. On Sunday night we had dinner at one of our old favorites, Zuni Cafe.

My starter was the avocado and beet "ceviche."

And my entree was the pork chop (see the menu above for the description). It was DELICIOUS!

On Monday night we ate at Gary Danko. We had not been there before, but apparently the economy has affected them to the extent that we were able to get reservations with only a two week lead time. It was fabulous!

Winter Menu

Caviar Service ~ 1 ounce Black River Osetra $95 or Golden Osetra $125 Appetizers Glazed Oysters with Osetra Caviar, Salsify and Lettuce Cream Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing Dungeness Crab Salad with Winter Citrus, Avocado and Meyer Lemon-Chive Vinaigrette Treviso and Romaine Salad with Banyuls Vinaigrette, Anchovies and Parmigiano-Reggiano Lobster Salad with Asparagus, Hearts of Palm, Mango, Lemon-Curry Vinaigrette and Pistachio Espuma Green and White Asparagus Salad with Roasted Red Peppers and Red Onion-Caper Vinaigrette Risotto with Rock Shrimp, Asparagus, Morel Mushrooms, Stinging Nettles and Prosciutto Seared Sonoma Foie Gras with Caramelized Red Onions and Rhubarb Asparagus Soup with Smoked Salmon and Lemon Crème Fraîche Savory Tart of Butternut Squash, Cipollini Onions, Gruyère and Goat Cheese Mousse

Fish and Seafood Pan Steamed Shellfish with Thai Red Curry and Jasmine Rice Branzini with Fennel Purée, Niçoise Olives, Navel Oranges and Saffron Herb Crusted Tuna with Crème Fraîche Spätzle, Toasted Pine Nuts, Belgian Endive and Orange Roast Maine Lobster with Potato Purée, Black Trumpet Mushrooms, Edamame Beans and Tarragon Mushroom Dusted Sea Scallops with English Pea Purée, Shimeji Mushrooms and Meyer Lemon Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce Pancetta Wrapped Frog Legs with Garlic Purée, Potato, Lentils and Parsley Soy Marinated Tofu Scallops with Daikon Purée, Baby Bok Choy and Shiitake Mushrooms

Meat and Game Birds Rare Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrots Seared Filet of Beef with Braised Celery, Potatoes, Bacon, Leeks and Bordelaise Crust Roasted Loin of Bison with King Trumpet Mushrooms, Glazed Cipollini Onions and Herb Spätzle Quail Stuffed with Onion, Foie Gras, Pine Nuts and Quinoa, Wild Mushroom Risotto Cake and Pomegranate Sauce Guinea Hen Breast with Braised Leg, Stinging Nettle Gnocchi, Brussels Sprouts, Apples and Pancetta Herb Crusted Loin of Lamb with Garbanzo Panisses, Swiss Chard and Roasted Grape Compote Lemon Pepper Duck Breast with Duck Hash, Celery Root-Garlic Purée and Poached Rhubarb

Cheese A Selection of Farmhouse and Artisanal Cheeses Presented Tableside

Dessert Seasonal Sorbet Sampler with Cookies Baked Chocolate Soufflé with Two Sauces French Macaroon Ice Cream Sandwiches with Three Sauces Warm Louisiana Butter Cake with Huckleberry Compote and Vanilla Ice Cream Chocolate Croissant Bread Pudding with Caramel Mousse Parfait and Chocolate Sorbet Lemon Soufflé Cake with Crème Fraîche Panna Cotta and Pomegranate Sorbet Non-Cholesterol Grand Marnier Soufflé with Raspberry Sorbet Trio of Crème Brûlée with Assorted Cookies Prepared Tableside Flambéed Cardamom Apples with Chestnut Crepes, Ricotta and Honey Sauce For two or more people, an additional $6 per person 3 Courses $66 :: 4 Courses $83 :: 5 Courses $98

The wine

Seared Sonoma Foie Gras with Caramelized Red Onions and Rhubarb

Pancetta Wrapped Frog Legs with Garlic Purée, Potato, Lentils and Parsley

Guinea Hen Breast with Braised Leg, Stinging Nettle Gnocchi,
Brussels Sprouts, Apples & Pancetta

We didn't order dessert, so they brought us this lovely tray of bite sized sweets.

And what's a visit to San Francisco without an Irish coffee (or 3 or 4) at the Buena Vista?

Four down, forty-six to go

The other night, as a belated birthday treat, Kate had a friend (who is in training to become a massage therapist) come over to the house and give us massages. Then we went for a late dinner to La Belle Vie. We had the bar tasting menu with the accompanying wine flight...
delightful. She reminded me that this restaurant is on the same list as DaMarco's. Wonder how far throught the list I can make it before they come out with a new one...

Birthday dinner and breakfast the next morning

My birthday was yesterday and we went for the first time to DaMarco. We had heard good things about it and our foodie daughter had told us that is was listed in Gourmet's America's Top 50 Restaurants (the only other two on the list we have eaten at are Zuni Cafe and Sanford). The food and service were both great. The menu has changed a bit from the one on their website. I had branzino carpaccio with pine nuts and seared foie gras, gnocchi with wild boar sausage and fava beans, the veal chop and a cheese course. Mike had a yellow beefsteak, arugula, goat cheese and salami salad, the papardelle with rabbit, roasted swordfish and panna cotta. I had thought about taking my camera, as Kate had requested pictures, but I decided that I would just enjoy my dinner. (I later regretted not having my camera when we were leaving and outside was parked a humongous Rolls-Royce with a baby carseat in the back...that I would have taken a picture of!) I did find this picture of the fabulous wine we had with dinner, though.


We were so full last night, even with bringing home half of our secondi, that I didn't think I would ever be hungry again. But around 10 this morning we were both ready for breakfast. I remember having seen this recipe in the new Bon Appetit.

Poached Eggs and Parmesan Cheese over Toasted Brioche with Pistou

We had all the ingredients (except the brioche bread, so I substituted some sourdough I had in the freezer), and it was delicious! I was actually going to take my own picture, but had inadvertently left my camera on and the battery was dead as a doornail, so I stole this one from the Bon Appetit website. Mine looked pretty much like this, except greener because I used all of the pistou. We will definitely make this again.


Mike is off to DC for a few days, so I am off to leftovers for dinner...his swordfish as a primi and my veal shank as a secondi.