Thursday, October 01, 2009
Monday, September 28, 2009
Tradiciones Peruanas
Had lunch with my sister today at Tradiciones Peruanas in Sunnyvale. She has travelled extensively through Peru, so naturally, I would trust her judgement for finding a decent Peruvian restaurant in the Bay Area. I have only been to a handful of Peruvian places - two in New York City which were excellent, two in San Francisco that were whatever, and now this place.
It was quite rustic and wonderful. Like the name, it is traditional Peruvian food. We opted for the ceviche, the lunch special which was a chicken dish, and picante de mariscos (which was not picante, unfortunately). Everything was excellent. The ceviche was really good. Well-marinated, and not overcooked. Slightly spicy, and lemony.
The Picante de Mariscos was great despite the fact that it wasn't spicy. The seafood here is cooked perfectly. How refreshing to not have rubbery scallops and shrimp. Great comfort food.
Sadly, they didn't have a lot of the desserts that were listed on the menu. Next time. At the end of our meal, we had a nice conversation in Spanish with the chef (or rather once the chef heard us say three words in Spanish, he figured we were fluent). We were curious to see if he was really from Peru (which he was). Super nice guy who brought us to the kitchen. It was funny because he was talking about how you have to cook with love, which is something I always say at work! I asked him to teach me Peruvian basics - he said to come on in when I want. Perhaps when my current gig is over (five more weeks until freedom!!!). Anyway, check it out:
Tradiciones Peruanas
1161 N Lawrence Expy
Sunnyvale, CA 94089
(408) 734-0209
It was quite rustic and wonderful. Like the name, it is traditional Peruvian food. We opted for the ceviche, the lunch special which was a chicken dish, and picante de mariscos (which was not picante, unfortunately). Everything was excellent. The ceviche was really good. Well-marinated, and not overcooked. Slightly spicy, and lemony.
The Picante de Mariscos was great despite the fact that it wasn't spicy. The seafood here is cooked perfectly. How refreshing to not have rubbery scallops and shrimp. Great comfort food.
Sadly, they didn't have a lot of the desserts that were listed on the menu. Next time. At the end of our meal, we had a nice conversation in Spanish with the chef (or rather once the chef heard us say three words in Spanish, he figured we were fluent). We were curious to see if he was really from Peru (which he was). Super nice guy who brought us to the kitchen. It was funny because he was talking about how you have to cook with love, which is something I always say at work! I asked him to teach me Peruvian basics - he said to come on in when I want. Perhaps when my current gig is over (five more weeks until freedom!!!). Anyway, check it out:
Tradiciones Peruanas
1161 N Lawrence Expy
Sunnyvale, CA 94089
(408) 734-0209
Sunday, September 27, 2009
Fog
This is the 2nd time that we have had fog like this, this season. I rarely see fog, but I actually kinda like it.
On the 101
On the 101
Tuesday, September 22, 2009
Santa Barbara Spot Shrimp
These mofos are huge. I was contemplating on getting them live, and then having the clients grill them on a Hida Konro grill, but then I remembered Raf's reaction to grilling shrimp that were still moving...
Wednesday, September 16, 2009
"Comfort food" - Foie gras, Lobster, Lamb, Warm Valrhona Chocolate Molten cake
Amuse bouche: Seared foie gras, quail egg, Sterling Caviar
Lobster, heirloom tomatoes, shiitake mushrooms. There was a lobster consomme that was poured into this at the table.
Dry-aged Colorado Lamb, Ras al Hanout, Medjool date sauce, Quinoa
Valrhona Chocolate molten cake - goal is to ooze down the plate just enough to hit the Strawberry ice-cream (which I was quite proud of). Simple but the clients this week loved it and practically licked their plates clean.
Lobster, heirloom tomatoes, shiitake mushrooms. There was a lobster consomme that was poured into this at the table.
Dry-aged Colorado Lamb, Ras al Hanout, Medjool date sauce, Quinoa
Valrhona Chocolate molten cake - goal is to ooze down the plate just enough to hit the Strawberry ice-cream (which I was quite proud of). Simple but the clients this week loved it and practically licked their plates clean.
Sunday, September 13, 2009
La comida Mexicana
During the weekends, we tend to go a little more "casual" in our menus because many of our clients are coming in for fun, and not with vendors. As much as I love doing fine-dining, I also love doing delicious home-cooking and comfort food. (I even did fried chicken once!)
I had the pleasure today of having José (our server) show me how to make authentic Mexican food. Hilda (our dishwasher and prep) also helped with the salsa verde and avocado salsa. They are both excellent cooks - I've talked them into making staff meal a couple times. Hey, doesn't food always taste better when someone else makes it?!
Instead of bread, we fried up some chips from corn tortillas and served the two salsas with it.
Amuse bouche: Seared shrimp, spicy corn
Chicken enchiladas con salsa roja (made with Guajillo peppers)
Carnitas, rice, and pinto beans. Salsa made from chile de arbol.
You must cook in lard!
And of course, flan with rum crème chantilly
Unmolding a flan and watching the caramel oozing and dripping out is one of the most beautiful things in the world. Seriously.
I'm so happy to have clients that can appreciate both worlds of food as well. They loved it! It's always nice to come out and say hello and see them completely satisfied and relaxed after the meal... and sometimes on the verge of napping. ahhahaha. Food coma :)
After the clients left, Greg (golf pro), José, Hilda, and I dined on la comida Mexicana. It's not often that we sit down and dine together for staff meal. Actually, this might be the 3rd time since April.
It was awesome!
SERIOUS food coma. <3's it!
I had the pleasure today of having José (our server) show me how to make authentic Mexican food. Hilda (our dishwasher and prep) also helped with the salsa verde and avocado salsa. They are both excellent cooks - I've talked them into making staff meal a couple times. Hey, doesn't food always taste better when someone else makes it?!
Instead of bread, we fried up some chips from corn tortillas and served the two salsas with it.
Amuse bouche: Seared shrimp, spicy corn
Chicken enchiladas con salsa roja (made with Guajillo peppers)
Carnitas, rice, and pinto beans. Salsa made from chile de arbol.
You must cook in lard!
And of course, flan with rum crème chantilly
Unmolding a flan and watching the caramel oozing and dripping out is one of the most beautiful things in the world. Seriously.
I'm so happy to have clients that can appreciate both worlds of food as well. They loved it! It's always nice to come out and say hello and see them completely satisfied and relaxed after the meal... and sometimes on the verge of napping. ahhahaha. Food coma :)
After the clients left, Greg (golf pro), José, Hilda, and I dined on la comida Mexicana. It's not often that we sit down and dine together for staff meal. Actually, this might be the 3rd time since April.
It was awesome!
SERIOUS food coma. <3's it!
Wednesday, September 09, 2009
Pork!
A couple pork dishes from the lil cochon de lait.
The pork replaced the daurade from the other menu (non fish/seafood eater), but with the natural jus of the pork.
Suckling pig rack, braised pork shoulder au apicius
The pork replaced the daurade from the other menu (non fish/seafood eater), but with the natural jus of the pork.
Suckling pig rack, braised pork shoulder au apicius
Sunday, September 06, 2009
This week's menu - a compilation of ideas with Andrew
Tuna with ponzu, avocado mousse
For the non-fish eater - Egg à la toque
Louisiana White Shrimp, heirloom tomato, feta cheese
Mediterranean daurade, bell pepper mélange, cannellini beans, squid, warm vinaigrette
Free-range chicken breast, tzatziki sauce, pumpkin foam (bad lighting!)
Colorado dry-aged lamb loin, tzatziki sauce
Rasberry tarte with chocolate ganache and praline crunch. I was like three rasberries short...
Simple and fresh flavors this time around. The guests really enjoyed it, especially the shrimp dish and tzatziki sauce. =)
I really wish I had my cooking friends from France here with me on a daily basis for menu planning. It's funny how once I start chatting with them (especially Andrew and Amir), all these ideas start coming up. Bien fait!
For the non-fish eater - Egg à la toque
Louisiana White Shrimp, heirloom tomato, feta cheese
Mediterranean daurade, bell pepper mélange, cannellini beans, squid, warm vinaigrette
Free-range chicken breast, tzatziki sauce, pumpkin foam (bad lighting!)
Colorado dry-aged lamb loin, tzatziki sauce
Rasberry tarte with chocolate ganache and praline crunch. I was like three rasberries short...
Simple and fresh flavors this time around. The guests really enjoyed it, especially the shrimp dish and tzatziki sauce. =)
I really wish I had my cooking friends from France here with me on a daily basis for menu planning. It's funny how once I start chatting with them (especially Andrew and Amir), all these ideas start coming up. Bien fait!
Friday, September 04, 2009
Thursday, September 03, 2009
Wednesday, August 19, 2009
Sunday, August 02, 2009
"Hemorrhage"
is what Diana used to describe the "crêpes" we ordered from Twist Café in Campbell.
A big, sloppy, gooey, mushy mess. Yuck. And the sad thing is, it was super crowded. Yelp gives it an average of 4 stars by 119 people. (Not that Yelp is the best resource, but come on... 119 ppl)
WHAT HAS THIS WORLD COME TO ?!
Here is my attempt to replate the "Hemorrhage." Using the goo, the useless pieces of packaged and old mixed salad with no salad dressing, slice of orange (?), and a couple fried sweet potatoes (that weren't bad, really), out came "Hemorrhage Deux."
At least it was a beautiful day to ride the scooter and spend some time with Diana and Chino.
Cheers, girls!
P.S. You are better off making crêpes at home. Seriously. I think I paid something like $17 for this crêpe (it was spinach, egg, cheese, mushrooms) and a bad cappuccino. AND they DON'T USE SALT !
A big, sloppy, gooey, mushy mess. Yuck. And the sad thing is, it was super crowded. Yelp gives it an average of 4 stars by 119 people. (Not that Yelp is the best resource, but come on... 119 ppl)
WHAT HAS THIS WORLD COME TO ?!
Here is my attempt to replate the "Hemorrhage." Using the goo, the useless pieces of packaged and old mixed salad with no salad dressing, slice of orange (?), and a couple fried sweet potatoes (that weren't bad, really), out came "Hemorrhage Deux."
At least it was a beautiful day to ride the scooter and spend some time with Diana and Chino.
Cheers, girls!
P.S. You are better off making crêpes at home. Seriously. I think I paid something like $17 for this crêpe (it was spinach, egg, cheese, mushrooms) and a bad cappuccino. AND they DON'T USE SALT !
Sunday, July 26, 2009
Commis restaurant
Chef James Syhabout, whom I met during my brief stint at Manresa, opened up his restaurant this summer. I decided to treat Raf here for dinner before his big move to Philly to attend Wharton. It was a fabulous decision, to say the least.
Commis is a relatively small restaurant, having only 33 seats. The decor is simple, modern, and crisp - very Amsterdam-ish.
Corn pudding amuse bouche. Amazing. Best corn pudding I've ever had. This is what an amuse bouche should be.
House-churned butter. The cream comes from a farm in Petaluma.
Cute mini-rolls. Perfect size so you don't stuff your face with bread during the meal.
Chef James doing his thing.
Soft farm egg with potato and alliums. Fermented black garlic, pork jowl. This was a fabulously balanced dish - with the pork fat, garlic, and veg.
Raf got ronde-de-nice squash soup and bay shrimp.
Salad of young carrots. I loved this as well. I gotta say those coming from Manresa sure know what the heck to do with vegetables. Raf hates carrots but loved this dish!
Monterey Bay Sardines, lightly cured and smoked. Very fresh, crisp, and delicious.
Tender, perfectly cooked medium rare lamb
Corn fed chicken poached, then roasted in summer savory. NO JOKE, the best chicken I have EVER had.
Now onto dessert!
Melon soup, fruit
I'd have to say that this was the most exceptional meal I've had this year in California. It's very reasonably priced too, $59 for 3-course. I'm a bit jaded now in terms of fine dining here in California, but this place hits the spot. It was completely satisfying and perfectly balanced. I was full, but I didn't leave feeling like I ate up to my throat. (I don't care for heavy tasting menus where you feel like throwing up towards the end.) Simply put, everything was perfectly cooked, perfectly seasoned, perfectly portioned and plated, and perfectly delicious. I'm very excited for James - his restaurant is already a huge success. I defintely see stars in the future. Raf absolutely loved it too. I found Commis to be a very inspiring place to be, considering I am relatively new in my career as a cook.
I can't wait to go back.
Commis Restaurant
3859 Piedmont Ave
Oakland, CA
Tel: (510) 653-3902
Commis is a relatively small restaurant, having only 33 seats. The decor is simple, modern, and crisp - very Amsterdam-ish.
Corn pudding amuse bouche. Amazing. Best corn pudding I've ever had. This is what an amuse bouche should be.
House-churned butter. The cream comes from a farm in Petaluma.
Cute mini-rolls. Perfect size so you don't stuff your face with bread during the meal.
Chef James doing his thing.
Soft farm egg with potato and alliums. Fermented black garlic, pork jowl. This was a fabulously balanced dish - with the pork fat, garlic, and veg.
Raf got ronde-de-nice squash soup and bay shrimp.
Salad of young carrots. I loved this as well. I gotta say those coming from Manresa sure know what the heck to do with vegetables. Raf hates carrots but loved this dish!
Monterey Bay Sardines, lightly cured and smoked. Very fresh, crisp, and delicious.
Tender, perfectly cooked medium rare lamb
Corn fed chicken poached, then roasted in summer savory. NO JOKE, the best chicken I have EVER had.
Now onto dessert!
Melon soup, fruit
I'd have to say that this was the most exceptional meal I've had this year in California. It's very reasonably priced too, $59 for 3-course. I'm a bit jaded now in terms of fine dining here in California, but this place hits the spot. It was completely satisfying and perfectly balanced. I was full, but I didn't leave feeling like I ate up to my throat. (I don't care for heavy tasting menus where you feel like throwing up towards the end.) Simply put, everything was perfectly cooked, perfectly seasoned, perfectly portioned and plated, and perfectly delicious. I'm very excited for James - his restaurant is already a huge success. I defintely see stars in the future. Raf absolutely loved it too. I found Commis to be a very inspiring place to be, considering I am relatively new in my career as a cook.
I can't wait to go back.
Commis Restaurant
3859 Piedmont Ave
Oakland, CA
Tel: (510) 653-3902
Friday, July 24, 2009
More Coquilles St. Jacques
Seared MA day boat scallops, carrot gnocchi, cream sauce, asparagus colis, cauliflower/zucchini/carrot
Thursday, July 02, 2009
"Oyster Shooter" +++
Oyster, secret spicy sauce, lemon juice, blood orange gelee, Hefeweisen beer foam
Beef tenderloin, polenta, fresh seasonal veggies
Bing cherry soup, bing cherry + apricot compote, gingerbread, Cheesecake ice-cream
Beef tenderloin, polenta, fresh seasonal veggies
Bing cherry soup, bing cherry + apricot compote, gingerbread, Cheesecake ice-cream
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