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 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 …
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.
My friend walked into my kitchen and said, where are you gonna store 70 pounds of duck legs? Um, in mah belly! 37 hour process for great duck confit. prepare salt, cook low temp for 13 hours. finished 20 pounds, 50 more to go! time to find some pinot noir. This is one course for …
The Acunto goes to +/- 1200 degrees. It weighs close to 3000kg and is a monumental piece of equipment and a work of art. We had to use a crane to drop it in the restaurant since it wouldn’t fit in the front door. Bestia just got approved by the health and fire departments, so …
Read more “Breaking in the Acunto Pizza Oven from Naples! Pictures and Video (HD) from Bestia”
“Why do you think I’m getting fat, I eat pizza every day for the last 16 months trying to perfect the dough.” ~Perfectionist & Chef Ori Menashe, Los Angeles in March, 2012 For the last 9 months, I’ve been fundraising with, photographing for, and watching the development of a project of one of Los Angeles’s …
Welcome to my toolbox 10.1.2012, in pictures These are some of the tools I use to catch, then cut up my dinner. Sumora is my Spearfishing company. Sumora Stealth Spearguns (great for hunting reef fish) Sumora Apex Spearguns (designed for bigger fish) (roughly 5 pounds) We teamed with 11x National Champion Tommy Botha to build …