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I was only into my first or second course at lunch when I received a call from Tigger, asking me whether I had dinner plans for this evening. I didn't make plans for dinner, as I didn't know how I would feel after this long lunch, so I didn't hesitate to agree to have dinner with Tigger and family. After my infuriating experience with their go-to Japanese restaurant a few months ago, I had been meaning to introduce them to a replacement venue. I couldn't think of a better place to show them than my favorite izakaya Irori (酒処いろり).
Dinner turned out to be a completely different experience than I had originally planned...
May 7, 2011
An offally long lunch
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I got together with a few friends for a very special lunch today. A couple of VIP friends had set up a very special menu with Chef David Goodridge at Gaddi's, featuring a series of offal dishes. I haven't been a fan of Gaddi's in recent years, and my sole visit in the last 10 years didn't exactly endear me to the place. This was a good chance to check out the food and service at this Hong Kong classic.
We were set up in the private room overlooking the hotel entrance, and with the multi-course menu I fully expected lunch to last for 5 hours or so. With a few VIPs among us, service was naturally top-notch. It turned out to be a very enjoyable afternoon...
I got together with a few friends for a very special lunch today. A couple of VIP friends had set up a very special menu with Chef David Goodridge at Gaddi's, featuring a series of offal dishes. I haven't been a fan of Gaddi's in recent years, and my sole visit in the last 10 years didn't exactly endear me to the place. This was a good chance to check out the food and service at this Hong Kong classic.
We were set up in the private room overlooking the hotel entrance, and with the multi-course menu I fully expected lunch to last for 5 hours or so. With a few VIPs among us, service was naturally top-notch. It turned out to be a very enjoyable afternoon...
May 6, 2011
Cheese, lard(o) and cream
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My original dinner plans for tonight were ruined - by myself - since I had burned my oxtail stew. I was pondering what to do about dinner when the Specialist asked me if I wanted to join her for dinner. They had been trying to book a last-minute table without much success when I suggested that we should go to Cipriani. My last visit was more than 6 months ago, and it seemed to be the perfect solution for us.
My original dinner plans for tonight were ruined - by myself - since I had burned my oxtail stew. I was pondering what to do about dinner when the Specialist asked me if I wanted to join her for dinner. They had been trying to book a last-minute table without much success when I suggested that we should go to Cipriani. My last visit was more than 6 months ago, and it seemed to be the perfect solution for us.
My Julie Powell moment
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So... after a long search for the right ingredients, I finally got around to braising my oxtail. After prepping the ingredients for a while - including my first experience of trimming the fat off the tail - everything was dumped into my not-so-new-but-never-been-used 28cm Le Creuset cocotte.
As the original motive behind cooking the dish was to use up my leftover wine, I decided to play around and dump most of my leftovers into the sauce pan to reduce down. This included some 2001 Colgin Cabernet Sauvignon Herb Lamb Vineyard, 1995 Caymus Cabernet Sauvignon Special Selection and finally some 1999 Mondavi Pinot Noir PNX. Yes, I've mixed 3 different wines from 3 different vintages and 2 different varietals... and the wines have been sitting around from as far back as 6 months ago. A chef friend jokingly referred to it as the "conundrum stew".
So... after a long search for the right ingredients, I finally got around to braising my oxtail. After prepping the ingredients for a while - including my first experience of trimming the fat off the tail - everything was dumped into my not-so-new-but-never-been-used 28cm Le Creuset cocotte.
As the original motive behind cooking the dish was to use up my leftover wine, I decided to play around and dump most of my leftovers into the sauce pan to reduce down. This included some 2001 Colgin Cabernet Sauvignon Herb Lamb Vineyard, 1995 Caymus Cabernet Sauvignon Special Selection and finally some 1999 Mondavi Pinot Noir PNX. Yes, I've mixed 3 different wines from 3 different vintages and 2 different varietals... and the wines have been sitting around from as far back as 6 months ago. A chef friend jokingly referred to it as the "conundrum stew".
May 5, 2011
Looking for the "right" beef
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I've got a ton of leftover red wines at home, and decided it was time to use it up in a stew of some sort. I decided to challenge myself a little by braising some oxtail in red wine, instead of the "usual" bœuf bourguignon. The real challenge, I soon realized, was in finding the right ingredient.
Ever since Froggie introduced me to the Omnivore's Dilemma, I have been appalled at the industrial machine that raises cattle in the US. My objection to the US cattle industry extends beyond simply the fact that the cattle are raised in crowded factories, or the heavy use of antibiotics and dietary supplements to lower the risk of disease. My biggest objection actually lies with the cattle being raised on corn.
I've got a ton of leftover red wines at home, and decided it was time to use it up in a stew of some sort. I decided to challenge myself a little by braising some oxtail in red wine, instead of the "usual" bœuf bourguignon. The real challenge, I soon realized, was in finding the right ingredient.
Ever since Froggie introduced me to the Omnivore's Dilemma, I have been appalled at the industrial machine that raises cattle in the US. My objection to the US cattle industry extends beyond simply the fact that the cattle are raised in crowded factories, or the heavy use of antibiotics and dietary supplements to lower the risk of disease. My biggest objection actually lies with the cattle being raised on corn.
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