link to dinner menu here: The planning behind my meals generally supports to one goal: to provide the highest quality ingredients [with the vast majority mainly] from the wild, in order for others to have a greater connection with Earth. Whether foraged or hunted or from the water, the quality of the ingredient is incredibly high, …
On January 1st, Bestia was closed and my good friend Warren wanted to propose to his girlfriend at the restaurant for a private dinner. He had his friend take some pictures. Would I have preferred to get stupidly drunk the night before? There are no days off for cooking and hunting and learning and getting …
He’s one of my best friends – I introduced him to hunting, and am trying to introduce him to spearfishing but the guy won’t jump in the water with the sharks but will cruise down the streets of Tel Aviv with the Hezbollah. Huh? There are questions. But as far as cooking goes, it’s no secret …
There’s a fine balance in cooking wild duck – if you take ducks too far in cooking they can taste livery. So you either cook it rare or ‘overcook it’ until it becomes tender (i.e. like a braise or a sinewy piece of meat that you ‘overcook’ so it ‘falls off the bone.’ The thing …
“The Business of Business is Business.” -Milton Friedman It’s real, it’s raw, it’s carnivorous and piscivorous. It’s matching quality and quantity and color and texture to its fair market value and watching it all go down in the Honolulu Fish Auction at 5 in the morning in an icebox- it’s friggen fun – watching fish …
The other day I got a chance to work outside my element with some more modern techniques and a lot of sauces, and art on a plate for a family in Beverly Hills. baked fresh rosemary & buttermilk bread Loup de Mer escabeche w/ small salad, used some xantham gum in the dots roasted pork …
Last year, I made a birthday dinner for a couple. The menu was particularly fun because the guy was planning a birthday surprise for his girlfriend across from Staples Center in the new high-rise condos. It was a nice pre-Christmas dinner where the kitchen was workable with a large counterspace. He said to me, “buy …
My photo. Yay for Bestia’s Opening Friday! Our Pizza dough is alive again. Downtown Los Angeles: Bestia – 2121 E 7th Place Los Angeles, CA 90021 http://www.lamag.com/digest-blog/2012/11/26/bestia-opens-its-doors-yelpers-go-crazy
This last trip was a trip taken with a few burners private plane onto an island with a small runway. It’s not foo foo, we almost died because the pilot was incompetent! old camera. with the two Balta brothers roaming the ruff streets of Cedros Island, Mex – their mom is 5’4, their dad 5’6. they somehow …
Hunting for scallops is like playing in an Easter egg hunt. The treasure you’re looking for is the orange “lip” that is on the edge of the shell (unpictured directly below – pictured two photos down) before it closes and camouflages like a rock (Our scallops in California are called Rock Scallops). The trick is …
I’ll be doing a post on beef shortly. For now… DROOL at the possibilities of FOOD & WINE pairings ^^ I saved a Robert Parker wine pairing list a while ago. Here it is: Beef Grilled Filet Mignon with Gorgonzola Scallion Compound Butter 2001 Turley Cellars, Zinfandel, Hayne Vineyard 2001 Rosenblum Cellars, Zinfandel, Monte Rosso …
one of the Catena wines brought home from Argentina Dry Aged Boulder Valley Beef. always a food celebration when my brother comes to town. Trim the outside dried meat…and you get… salt, pepper, garlic, thyme. good product. anticipation prime rib & wine. Life good.