Flirting With Filets

I’ve been eating meat since I got my first tooth. Ok, maybe my second. I had the luck of having a Grandpa in the meat business so it was T-Bone Steak Fridays and filets-a-plenty. I don’t eat red meat as much anymore but I savor every bite when I do.

Last night I was lucky enough to devour a filet at BLT Steakhouse. In December, a good college friend and I decided to tour one restaurant each month on a Monthly Foodie Roadshow (see our tour on the top left of this page under “The Basic Food Groups.”) This gives us the opportunity to try LA restos on our "must try" list AND ensure we hang out at least once a month (we all know how life gets so busy)! I'd say it's the perfect pairing.

After we ordered we were brought BLT’s infamous Gruyere popovers, which were literally popping over the serving plate. They were light, hot and delicious.

The tower of tuna tartare, avocado and soy-lime dressing approached our table and we spooned heapfuls onto crisscut potato crisps and swooped into our mouths. So fresh. So clean. So good.

I didn’t even have to look at the menu after that. The 8 oz. filet had my name written allllll over it. Medium rare. Could a steak be life changing? Probably not, but this is one of the best steaks I’ve had and I feel like a new woman today. The naturally aged beef was served piping hot and garnished with herb butter and a sprig of thyme.

As I cut into the thick filet I was taken aback by the marbling and tender pink center. Hellooooooo food porn. The outside was slightly crisped thanks to the broil under 1,700 degrees before plating, which locks in the flavor and adds that nice, crisp texture. I dipped each methodically cut bite into a rich blue cheese sauce and got lost in the moment when that bite hit my mouth. Heavenly.

Not that our filets needed any company, but we ordered the brussel sprouts with bacon, which were tender and flavorful, and mac and cheese with Gruyere, bacon, truffle oil and parmesan crust to accompany them, which was just okay.

We capped the evening off with peanut butter chocolate mousse topped with a peanut butter crisp and banana ice cream that looked too pretty to eat. It was decadent, luscious and simply divine.

BLT Steakhouse. Los Angeles, CA.

Squeeze. Me. In.

My expectations were high. Very high.

My coworker first told me about the Squeeze Burger at Squeeze Inn (saw it on "Diners, Drive Ins and Dives") because I'm a huge foodie and frequent Sacramento (client is there). It's been on my list to try ever since. When I was last there, I picked up the latest issue of Sacramento magazine and what was the cover story? Burgers and pizza! I knew this burger had to be featured, and it was, so I raved about it and talked a colleague into going with me. I will travel anywhere for good food.

I was pleasantly surprised. It was smaller, divier and all around wayyyy more fabulous than I could have imagined. All of this added to its charm. So glad I got to eat at the original (they've since moved).



The cheese skirt is unlike anything I've eaten. Only word to describe it (although none really do it justice): cheesealicious. The grill master sprinkled copius amounts of cheddar cheese over the patty on the grill and covered it with a lid, under which the magic happens – the cheese bubbles up and melts into the crisp.



Crispy, chewy, cheesy wonderful goodness. It makes the burger. But, the burger is pretty darn good too. High quality bun and big sliced pickles. Freshly made fries were fat and flavorful.
Cheap. Cheerful. Everything I thought it would be, and more. Still salivating.

Don't be a skirt. Eat at Squeeze Inn. Sacramento, California.

Hot For Sammy

I keep day dreaming about a sandwich. Strange, right? Not if you’re an eater, and not if you’re me. I want to take you on a little journey to Toronto, Canada, and to my childhood… or my Dad’s childhood, to be exact.



Food is an experience, not just a meal. I love associating good food with good memories. My Dad grew up in Toronto and most of his (our) family lives there so we travel back at least once a year. Out of his childhood group of six close friends, he is the only one that has moved away, so we visit his friends and their families too.

My Dad has fond memories of his childhood around playing hockey in the freezing cold with these five friends. They had a tradition of hitting up San Francesco’s in Little Italy (the original location) after every game and devouring Italian veal sandwiches.

San Francesco packs luscious layers of breaded veal, Provolone cheese and mounds of hot peppers between a fresh Kaiser roll. The pinnacle of the sammy? The hot peppers, which make the sandwiches so hot that when the boys bit into the sandwich they would respond, “HAAAWWWT HAAAWWWT HAAAWWWT” cause their mouths were on fire! Since then the sandwich has been renamed “HA HA.”

My Dad fondly recounts these memories and we make a trip each time we’re in Toronto together to eat a “HA HA.” Just thinking about it makes me hungry! I could soooo go for one right now… they’re hot, and they’re good. Love them for the taste (I love me some spicy food) and to keep my Dad’s memories alive. Order it “hot” if you think you can handle it ;)

Take spicy bite of San Francesco. Toronto, Canada.

Crushing on Gary Danko.

The Fab Four Weekend in San Francisco, with three of my close girl friends from college, was ALL about food. We made reservations a month in advance but STILL could only get a Gary Danko rezzie at 10:00 p.m. Urged to keep the late time slot because it was a “couldn’t miss” dining experience, we had champagne and hors d’oeurves at a friend’s house to tide us over before our late dinner.

When we arrived, the Maitre D, Steve, pulled my friend aside and asked if we would care to dine in their private dining room that had been booked out two months in advance but cancelled on at the last minute. Would we care to?!?! Are you kidding me?!?! Of course we would!!!

The private room, where Vince Vaughn had recently dined, had a gorgeous black crystal chandelier and was every bit as elegant as it was formal. Gorgeous orchids flowed out of tall vases and the art on the wall spoke for itself. It was perfect for an intimate evening with close friends.

Our waiter, and waitstaff, were overly friendly and overly knowledgeable about the menu, wine list and SF dining scene. We all kibbitzed and kveled over each dish that came out.

Before our first course came we were spoiled with an amuse bouche – seared fois gras on crostini with morel mushroom and garnish (can’t remember exactly). Four waiters brought in the dishes and simultaneously placed each in front of us like a choreographed dance.

We each ordered three course – you have a choice between three, four or five. I started out with the crispy farm egg with white polenta, royal trumpet mushrooms, frisee and pancetta. As my spoon gently dug into the crisy farm egg, the tender yolk flooded over the mushrooms and frisee like a wave crashing onto the shore at the beach. The diverse flavors danced in my mouth.

After our first course we were treated with another amuse bouche, which was even tastier than the first. Buckwheat belini, smoked salmon & caviar amuse bouche danced in my mouth. I am not a “Gossip Girl” watcher, but OMFG. Unbelievable.

My second course was roast Maine lobster with potato puree, black trumpet mushrooms, edamame and tarragon. Wow. This was undoubtfully the best, most tender lobster I’ve ever had. Because two of my five friends ordered dessert as their third course, they were both brought a savory course at this time so “they would have something to eat while the three of us enjoyed our secord course.” Wow. Impressed with Gary Danko’s generosity.

My main course was herb crusted loin of lamb with Moroccan lamb sausage, hummus, spiced eggplant stew and mint yogurt. My subconsicous got the best of me and I blurterd out my love for the dish, “I want to marry you,” which made our waiter laugh.

Before the dessert course was brought out we received our last amuse bouche - an assortment of delicate dessert bites! Two souffles were then devoured after fresh chocolate was drizzled into the beckoning center, freshly pierced by our waiter.

As if this night couldn't get any better... as we were getting ready to leave, our waiter brought us a treat - breakfast for the morning! We each received individually-wrapped vanilla bundt cakes!

Eating at Gary Danko was much more than just a meal. It was an experience. This evening sky rocketed to “Top Tastes of My Life” and reminded me a lot of one of my other most memorable dining experiences – Binkley’s in Cave Creek, AZ. From the food, to the decor, to the ambiance, to the service, Gary Danko overdelivered on my four components for an ultimate food experience. It was an absolutely exquisite evening that I will always remember. Gary, thank you.

Gary Danko. San Francisco, California.

Check, Please. I'm a Phan Fan.

Just enjoyed an incredible weekend getaway in San Francisco with three of my close girl friends from college – The Fab Four Weekend, as we dutifully named our weekenders. We’ve committed to making a yearly weekend trip together no many how many kids or miles come in between!

This weekend was ALL about food. We went to lunch at the infamous The Slanted Door in The Ferry Building by visionary and Executive Chef, Charles Phan. We walked in to claim our rezzie and my first thought? This is it? THIS is The Slanted Door?!?! I was underwhelmed by the large chain restaurant-feel resto. I was expecting it to be ultra shi shi, intimate and exclusive.

The food on the tables around us looked slightly better than P.F. Chang’s. My heart sank. What was all the hype about?

We started out with the popular Vietnamese crepe with shrimp, pork, bean sprouts and onions. I scooped up some of the crepe, nestled it onto a piece of lettuce, garnished fresh mint on top and doused with some ginger-soy sauce. As I bit in, it finally hit me: THIS is The Slanted Door. Every bite. Every texture. Every taste. It was perfection. So powerful, so fresh, so divine. I had arrived.

We then shared rice noodle stir-fry with chicken, shiitake mushrooms, broccoli, bean sprouts and egg, which were so light, fluffy and fragrant. Something so comforting yet not bashful about eating these light noodles.

The lemongrass chicken with red onions, jalapenos, roasted chili paste and peanuts was my absolute favorite. The dish doesn't look that special but was bursting with flavor and the perfect balance of spice and citrus.

The grilled Niman Ranch flat iron with wild mushrooms and garlic-soy dipping sauce was delicious, but nothing out of the ordinary.

The Rodini Farm brussel sprouts with black trumpet mushrooms were so soft and tender, not bitter, and melted in my mouth.

We indulged in an excellent bottle of 2008 François Pinon "Cuvée Silex Noir" Vouvray that our excellent waitress recommended. It was the perfect complement to the Vietnamese food. Not too sweet, not too oaky. Complex. Deep. Passionate.

We were mesmerized by the pineapple cotton candy at another table so had to indulge. Felt like a kid ripping off ribbons of light and luscious candy that playfully dissolved in my mouth.

Everything was overly delicious. Nothing was even remotely mediocre. Gorgeous views of the water and eclectic locals and tourists walking by. Definitely must get back to try to rest of the menu.


The Slanted Door. San Francisco, California.

Sometimes You Don't Need Words - Breakfast Edition

Fresh Fruit Tarts. Schat's Bakery, Mammoth Lakes.

Green Eggs & Ham. Bite Bar & Bakery, Santa Monica.

Fresh Strawberries. Brentwood Farmers Market.

Cinnamon Buns. Bainbridge Island, WA.

Farmer's Market-Inspired Egg Scramble

3rd Annual Gold Standard Event

I’d been salivating over LA Weekly's 3rd Annual Gold Standard Food & Wine event since I left the 2nd Annual event last year. In a blissful food coma.

Pulitzer Prize winning food critic, Jonathan Gold, thank you, thank you, thank you… and I want your life! I thrive off your genius and appreciate all the food you’ve introduced me to through your writing.

I roll up to the Peterson Automotive Museum for VIP entrance one hour before the event is opened to the public because, go big or go home. VIP is $20 more (they usually have a day where you get 10% off) and worth every penny. There are less people and you are able to get to the most popular booths that sometimes run out of food early when general admission opens.

You don’t want to read anymore, you want to see pictures, right?!?! Let’s take a journey through my favorite tastes, shall we?

Mozza killed it again for the second year in a row. Mario Batali and Nancy Silverton, who was there, you are chef rockstars! The burrata, as we know I love, was so silky and was complemented perfectly by the fresh pesto, roasted cherry tomato and homemade breadcrumbs. Heavenly.

The grilled cheese from The Foundry was unbelievable. I am slapping my hand because I don't remember what fabulousness they put in it, but I know it was to-die-for. I even went on a beer run for the guys so I could get 1/2 sandwich instead of just a little square. The things I'll do for food :)

Another slap on my hand goes for not going to Bistro LQ yet, which I fell in love with last year. They had some delectable food but Laurent, my Cheese Fairy, was the highlight. I am a self-proclaimed Cheese Whore. The creamier, the better. Laurent made a me a fabulous plate of his cheeses, all which were dripping from the paper wrapping they were each nestled in. OMFG. Incredible.

Like a *good* Jew, I went from cheese... to meat. Oopsy. Braised short ribs? Cut me off a piece of that! Nom nom nom. Thank you, Cut!

Sticking to meat, the bolognese sauce at Eva was killer. 'Nuff said.

And back to cheese, Chef Ludo, thank you for the creamy cheesey goodness. This Cheese Whore licked the cup, full of whipped brie with honey balsamic gazpacho and frisee, clean.

I am a ginormous fan of Drago Centro (check out my review). Ginormous. Their foie gras panna cotta duck confit with beet crouton wins for best presentation and was every bit rich as it was fabulous.

Wrapping up my favorites: Providence. They had such a whimsical set-up with fresh scallops in a leaf "taco shell" dangling from fishing hooks, which were refreshing and succulent. They also served two pineapple gelatins on a stick, which were killer.

Who knew bringing something as simple as a tray could catapult one to rockstar status?!?! The toughest part of the event was balancing all the little plates with delectable bites… and your glass of wine. Lesson learned from last year: bring a tray to put them on. Thank you 1st Annual veterans for showing me the way last year! Nothing gets between me and good food and this made it SO much easier. I felt like I was the belle of the ball because everyone came up and talked to me! Of course it was to ask where I got my tray, but… details. “You’re so smart,” “You should be selling them” and “Why didn’t I think of that?” were just a few of the retorts to “I brought it from home. Learned the trick from last year!” I expect to see more trays in 2012.

All of these enticing bites were consumed with Singha beer and copious amounts of wine from wine tasting alley. Ahhhh... just another blissful Sunday.

My recommendations for next year:
- Gold Standard: Hand out a menu of what was served.
- Attendees: Bring a tray.

Check out all my Gold Standard pics.