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Chef Pierre's Mac & Cheese

Monday November 15th 2010

So it’s been awhile since I posted a recipe, but that’s because I’ve been busy traveling, eating and running a marathon. And the week after the marathon I was so sore I had a tough time doing anything – including going to the grocery store. But I’m back!

I’ve decided not to do a full, detailed trip report because it can get pretty boring for those of you have no interest in LA/NYC restaurants, but I’ll list out my favorites for you.

LA
Capo (an Italian staple in Santa Monica. Truffles, anyone??)
Father’s Office (burgers in Santa Monica. but no ketchup. Why don’t people believe in ketchup??)
The Bazaar (Jose Andres new restaurant in the SLS hotel. It’s truly a dining adventure. So fun.)

NYC
Babbo (best post-marathon meal EVER. I even high-fived Mario Batali on my way out the door)
Sip Sak (Turkish food in Turtle Bay)
Trattoria Trecolori (Surprisingly good Italian in the theatre district. It’s no Babbo, but delicious in it’s own right.)

While I was in NYC, my mom and I went to the filming of my favorite daytime TV show – The Martha Stewart show (obviously). Such a good time, and Martha has the most fabulous set. It’s so much nicer than my home. But I expect nothing less from Martha.

Anyway, during the show Martha made mac & cheese with Yankees outfielder, Curtis Granderson. I honestly didn’t know who he was beforehand, and really could have cared less about any Yankees player, but he was completely adorable. I now love him. Seriously.

But back to the mac & cheese. I love mac & cheese, but I feel like I’m constantly disappointed when I make it or order it. I like it super creamy, and I’m not crazy about bread crumbs on the top. In Dallas, I love the mac & cheese from Toulouse and The Porch, but I’ve yet to find the perfect at-home recipe. Until now.

This recipe is slightly salty, super creamy, and beyond irresistible. And, the leftovers are just as good, if not better. I love that it’s made on the stove, so you can skip the whole 30 minutes in the oven ordeal – which always ends up drying out my mac & cheese anyway.

So enjoy!

Chef Pierre’s (Martha Stewart’s former chef) Mac & Cheese

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk, heated
1/4 cup heavy cream
1/2 cup grated Monterey Jack cheese
1/2 cup grated Gruyere cheese
1/2 cup grated Comte cheese
1/2 cup grated sharp white cheddar cheese plus 1/2 cup cut into 1/4-inch cubes (I used regular cheddar, and it turned out fine. better than fine.)
Salt & pepper
1/2 teaspoon freshly ground black pepper
1 pound shells or elbow macaroni

Melt butter in a medium saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minute. Whisk in heavy cream and return to a simmer.

In a medium bowl, combine Monterey Jack, Gruyere, Comte, and 1/2 cup grated cheddar cheeses. Whisk cheese into simmering milk mixture, about 1/2 cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt and pepper; stir to combine.

Bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer to a large bowl. Add about 3/4 of the cheese sauce to bowl with pasta and fold to combine. Fold in 1/2 cup chopped cheddar cheese and remaining sauce as necessary.

Weekend Eats

Monday August 16th 2010

I’m sad to report I didn’t do any cooking this weekend. I heated up leftovers on Friday night, but I don’t think that really counts.

But, I did have some great meals in Dallas. Nothing too extravagant, just some solid, go-to meals that created a successful weekend of eating.

Good 2 Go Taco

I love this little taco joint inside the Green Spot Market at Buckner & Northcliff, but lately I’ve been disappointed by the selection of breakfast tacos. Luckily, their wide array of inventive, custom breakfast tacos are back! I feasted on the Paris, TX – hanger steak, spinach, egg, potato and cheese AND the honey bear – honey bacon, goat cheese, spinach and egg. Seriously, delicious. There’s nothing more rewarding after a long, hot early run at White Rock than indulging in these out-of-this-world tacos and a gigantic gatorade.

Paris, TX Taco

Honey Bear Taco

Cafe Modern (at The Modern in Fort Worth)

I actually ventured outside of Dallas to make a field trip to The Modern for lunch in Fort Worth. Legendary Mexican chef Diana Kennedy (who is actually British) was there to sign books, and Cafe Modern served up a three course lunch of classic Kennedy selections. It was fun little adventure, and The Modern is a spectacular space. I can’t wait to return for another day of exploration.

Urban Taco Grand Opening in Uptown

I’m not going to lie – I mostly feasted on Tecate Light at this new taco place in Uptown. But I did a get a chance to try a few ceviches, and they were delightful. I’m already a fan of the Mockingbird outpost of Urban Taco, so I’m looking forward to the new space in uptown.

Thai Noodle & Rice

This isn’t a place I would visit at nighttime by myself, but I had a decent lunch by myself there on Sunday. I was actually the only person in this small cash-only restaurant on Sunday afternoon at 2pm. Apparently hole-in-the-wall Thai food isn’t a big draw in the middle of the day on Sunday. But it was perfect for me. Quiet and fast.

I have a real soft spot in my heart for flat noodles, and the flat noodles at Thai Noodle & Rice are killer. They’re served with a light oyster sauce, greens, eggs and shrimp. It sounds bizarre, but it’s beyond tasty. Warning: this place is crazy cheap and addictive. Visit with caution.

Southpaws Organic Cafe

After eating tacos and Thai food all weekend, I thought it would be best to detox over lunch at Southpaws. Southpaws is a small, organic, breakfast & lunch cafe in Preston Center (conveniently located across from DSW and Marshalls). They have some really incredible sandwiches & salads that make you forget you’re actually eating healthy. My favorite sandwich is the Dr. Luke – roast beef, feta, spinach, tabouleh, mex mix, jalapenos and hummus on a toasted whole wheat pita. Yum.

Ultimate Birthday Cake

Wednesday July 28th 2010

My dear friend Kristy surprised me with this fabulous cake from Society Bakery for my birthday yesterday. It combined two of my favorite things – champagne & Italian cream cake .

It’s always impressive when a cake can look this good and actually taste good. The cream cheese icing is out of this world, and the cake is ridiculously moist. You really can’t eat more than one piece, but that one piece is totally worth the indulgence.

NYC Dining Trip Report

Tuesday July 27th 2010

So I wish I had more pictures to share with everyone, because I probably just had one of the best eating weekends of my life. From high-end to low-end I covered the spectrum of New York City eats & drinks. I’ll try to keep this short, but I want to make sure I capture all the deliciousness within one post.

DAY ONE

We arrived seamlessly on Thursday afternoon (unlike our 13 hour return ordeal) so we started our vacation with a late lunch at Bread – Tribeca. The winning dish was the imported cheese pizza with truffle essence. Good start to the weekend.

But lunch doesn’t even come close to comparing to dinner. How can you beat Le Bernardin? Even though the restaurant requires gentlemen to sport a coat it doesn’t feel overly stuffy. In fact, the restaurant seemed a lot livelier than I expected. As you can imagine, the service was impeccable. I’m pretty sure they replaced our butter over 4 times throughout the meal. Apparently their guests shouldn’t have to resort to eating from a butter dish that is less than half-full.

I obviously didn’t take any pictures at Le Bernardin, but I don’t think my terrible picture taking skills would do this meal justice anyway. The winning dish from this meal was the Skate, lightly cooked and accompanied by a brown butter dashi broth. I literally could have downed an entire glass of the broth. The runner up was the Vietnamese style Hamachi – just a simple and delicious dish.

After dinner we made a stop at Terroir Tribeca for a wine nightcap (winecap, maybe?). Cool little wine bar in TriBeca that has an unusual affliction for Rieslings.

DAY TWO

Day one was tough to follow, but we tried our best. We brunched at Bubby’s – a TriBeca institution. I feasted on a pretty basic breakfast of eggs, toast, bacon & grits. Except the grits were anything but basic. Cheesy, creamy indulgence. I’d probably go back and just eat a huge bowl of grits followed up by one of their homemade pies.

Day two weather was pretty crappy – swelteringly hot one minute and then pouring down rain the next. But we fought through the weather and made our way over to Brooklyn for some exploring and more eating/drinking.

Our first treat from the heat was Uncle Louie G’s Italian Ice. I didn’t eat much Italian Ice when I lived in the city, but I’m not sure why. I’m going to try to make up for it by eating extra snow cones for the rest of the summer.

Our second treat involved whiskey. We stopped in at Char No. 4 on Smith Street for an afternoon cocktail and our first dozen oysters of the trip. This place is seriously cool. They have a wall of whiskey:

And we had some really creamy oysters from Fanny Bay to accompany our afternoon bourbon cocktails.

For dinner, we met some friends at the West Village restaurant Yerba Buena on Perry Street. I don’t usually associate good latin fare with NYC, but this place was pretty stellar. One warning – everything is super spicy. Even the cocktails. But the duck ropa vieja I had was spectacular, as was Malbec braised short ribs with the poached egg on top. But prepare yourself for a lively & loud scene. It would definitely be a good precursor to a night on the town.

DAY THREE

Brunch at Jane in Soho. Solid meal – they have lots of benedicts to choose from if you’re a benedict kind of person. I just can’t get over my cooking class that covered hollandaise sauce where I had to combine raw eggs and butter for two hours. It’s unfortunate, but I’m scarred by it.

Later that afternoon we made a stop at the Grand Central Oyster Bar for a few (okay, 48) oysters as an afternoon snack. If you’re an oyster lover then it’s a must-stop place in the city. My grandparents used to take me there when they came to visit me, and I still love the old-school feel of this New York iconic restaurant.

Dinner was one of those experiences that only happens in New York. Or Japan, but I’ve never been there. We had a late night meal at Sushi Azabu in TriBeca. It’s literally a tiny upscale sushi restaurant in the basement of Greenwich Grill. You have to walk in, tell the hostess the secret password (We’d like to eat Sushi Azabu), and then she walks you down to the secret basement restaurant that only holds around 15-20 people at most. I’m not even sure what or how we ordered through the primarily Japanese menu, but we somehow ended up in sushi and sake heaven. I highly recommend this place for any sushi lover.

DAY FOUR

Okay, this is getting long, but I’m almost there.

Brunch at Hundred Acres on MacDougal Street. This meal alone might describe why I think I gained a few pounds on this trip. For starters I ordered the glazed buttermilk cake donuts with chocolate dipping sauce AND the warm cream biscuits with homemade jam and honey butter. But the big winner was my main course – the burger – pasture raised beef, vermont cheddar, vidalia onion mayo. This was my favorite brunch stop of the trip.

You’ll notice a pattern here. Brunch, snack, dinner. My favorite snack was my last afternoon snack – dumplings. I LOVE asian dumplings – especially handmade pork dumplings that cost $1 for five dumplings. Seriously – only 20 cents a dumpling. Next time you’re craving dumplings head to Prosperity Dumpling on Eldridge Street in Chinatown. It’s so cheap it’s worth the splurge on a cab ride to get there.

And the final meal…Babbo. I’ve always wanted to go to Mario Batali’s signature restaurant in the village. I used to pass it almost every day on my long walk to work. And you would think that I might be disappointed after waiting almost six years to actually eat there, but I can assure I was anything but. Each course was impeccable – from the grilled octopus starter all the way to the pistachio and chocolate semifreddo. We didn’t eat until 10pm on a Sunday, but the restaurant was still packed at that time. If you haven’t been there, go there. Now.

Dining Update

Monday July 19th 2010

It’s been awhile since Angela or I posted about a dining adventure in Dallas, so I thought I would do a quick update on my latest ventures outside of my own kitchen.

The Common Table (in the former Lola space)

I miss Lola, I do, but I like The Common Table. I can’t believe how radically different the place looks. Their food is solid. It’s not impeccable, but it’s good. More importantly, their drink selection is extensive. From house made cocktails to a wide selection of beers, they’ll have everyone covered. And they have a really great patio to enjoy if it’s not 150 degrees outside.

Neo Pizza (in the Victory Park ghost town)

Neo is brought to us by Olivella’s Pizza – one of my favorite pizza places in Dallas (behind Coal Vines). The problem with Olivella’s is that it only seats about 15 people, and it’s always hot inside the restaurant. So I’m happy they’ve opened Neo’s, which is 1) closer to me 2) air conditioned and 3) can seat more than one large mormon family. We ordered a regular sized “The Neo” and were really happy with our selection. The only issue is the size. We’re big eaters, and we easily finished off one regular on our own. Next time we’ll either have to order two pizzas, or leave a little hungry.

The Place at Perry’s – Brunch

Perry’s has been a go-to steakhouse of mine for years. It’s my hands down favorite filet in Dallas. Service is impeccable, and the lobster macaroni and cheese is to die for. Just recently, they started offering brunch. We tested it out on Sunday, and WOW. The menu is interesting, not overpriced AND they serve homemade cornbread muffins and cheddar jalapeno biscuits upon arrival. I opted for the chicken & waffles (how could I not?), but I also tried the crab cakes benedict and fruit bowl. Everything was really stellar, and I’ll definitely be back.

Also, I’m not a daytime drinker, but if you opt for the Cyrstal Mimosas you get a unlimited mimosas and a hand-etched Waterford crystal glass to take home with you. How fun is that?

Hatties

I love venturing to the Bishop Arts District in Oak Cliff for dinner. It’s a nice break from the everyday, and Hattie’s is definitely my top choice for dining in that area. Last night I feasted on the butcher block pork chop with roasted fall vegetables & brussel sprout chips.

The grainy iphone picture doesn’t do this pork chop full justice, but it was outstanding. I could have had a glass of the beer & mustard glaze it was sopped in. I’m glad I ventured outside of my usual shrimp & grits order and wasn’t disappointed.

Happy eating!

Joe's Tomatoes

Tuesday July 6th 2010

As seen from my previous post, I was back in Chicago all last week for another photo shoot with foodie/photographer Stephen Hamilton. We had a great week, an excellent shoot, and of course lots of amazing food. My week in the windy city got me thinking about a post I wrote while back about Joe’s Seafood & Steakhouse. Some of you might recall me telling you about these incredible tomatoes they offer as a side dish? Well, as promised I have finally re-created the dish to the best of my ability for you all to enjoy here. Stephen has a fun foodie side project where he has re-created this dish in his own way as well. His blog The Restaurant Project is his creative outlet where he challenges himself to snap a photo of his favorite dishes in restaurant with his iphone- then he takes that inspiration back to his studio to recreate the dish. Below is his shot of the Joe’s Tomato inspired dish. I love the way he styled this picture with the crunchy parmesan crisp on top and the sexy balsamic drips down the side of the heirloom tomato. Gorgeous!

With tomatoes at their juicy seasonal peak this is the best time to add this side dish to your meal. The recipe is really pretty simple. It took me a little experimenting and quite a few trips back to Joe’s to figure out just how they cook their spinach topper, but after hassling the waiters enough, one of them finally told me that the secret is in the breadcrumbs they use to bind it all together, and they use American cheese on top. I’ve tried this recipe with quite a few different cheeses -thinking that surely there has to be something better than boring ol’ American…. well let me save you the time- there isn’t. American cheese is by far the best, the folks at Joe’s definitely know what they are doing.

Joe’s Tomatoes

1 large tomato

1 package of frozen chopped spinach (thawed)

1 clove garlic- minced

1 1/2 tbs italian bread crumbs

1 1/2 tbs butter

Sliced American Cheese

salt pepper to taste

Preheat your oven to 350

First slice your tomato in to thick half inch slices and set aside on a paper towel. You’ll want to pat them a little dry so that the tomato juice doesn’t make the spinach mixture soggy when you bake them.

Next saute the spinach over medium heat with the minced garlic and a pinch of salt and pepper until just warmed through and flavored. Then make a well in the spinach in the center of your skillet and place the butter and breadcrumbs in the center. Let the butter melt and slightly toast the breadcrumbs before mixing in to the rest of your cooked spinach. Once incorporated, set aside to cool slightly before topping the tomatoes.

To assemble and bake lay the tomatoes evenly on across a baking sheet, pack a heaping spoonful of the sauteed spinach on top and press gently. Then sprinkle the top with a pinch more of your seasoned breadcrumbs before topping with a slice of American cheese.

Bake in the oven for about 12 minutes until the cheese is melted and just beginning to brown.

Lamb Ragu with Basil Pesto

Tuesday July 6th 2010

So I know that it’s one million degrees outside. And I also know this is a cold weather dish.

But it was cloudy & rainy last week, and I was craving comfort food. It didn’t matter that it was still 95 degrees – I see rain, and I automatically crave pasta. It’s a disease.

And since I’m heading to New York in a few weeks, I thought I would prepare for my upcoming Babbo reservation by making a Mario Batali inspired pasta. I stuck to the recipe for the most part, but added a touch of pesto at the end, along with fresh pecorino. Save this recipe for the winter (or if you’re like me, a rainy day).

Lamb Ragu with Basil Pesto (inspired by Mario Batali’s Egg Pasta with Lamb Sauce)

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 bunch basil leaves, finely chopped
1/4 pound pancetta, finely diced
1 1/2 pounds lamb shoulder, cut into small chunks
Salt and pepper
1 cup dry red wine (Mario uses white, but I prefer red)
1 (12-ounce) can San Marzano tomatoes
3/4 pound linguini or pappardelle
1/4 cup basil pesto
1/4 cup pecorino

In a large, fairly deep skillet, heat the olive oil over high heat until almost smoking. Add the onion, carrot, basil and pancetta and cook over medium-high heat until the pancetta fat has been completely rendered. Season the lamb with salt and pepper and add it to the pan, cooking until it is browned. Add the wine, let it cook 5 minutes, then add the tomatoes and 4 cups boiling water. Season with salt and pepper and cook, covered, until the meat is tender. With a slotted spoon, remove the meat and keep it warm, then add the pasta to the sauce and cook until al dente. When the pasta is cooked, return the meat to the pan, stir gently over heat for a few minutes and divide evenly among 4 warmed pasta bowls to serve.

Top pasta with a spoonful of basil pesto & dust with grated pecorino cheese.

The Signature Room

Friday July 2nd 2010

First off, I’m sorry it’s been too long since I’ve contributed.

I’ve missed writing about all of my foodie adventures, and mostly I’ve missed cooking in my own kitchen and trying out new recipes to share with y’all. But that should change soon. I’ve had a whirl-wind of business travels and projects going on so I just haven’t had the time, but I’ll finally be back in town for a while, and I’m hungry to get back in the kitchen.

The past few weeks have taken me to the east coast, across the desert and mountains, and through the midwest. There were great meals at every city, but the most memorable meal was the dinner we had last Wednesday at the Signature Room in Chicago. Located on the 95th floor of the Chicago landmark – The Hancock building.

Now normally you would not find me at such a touristy hot spot, but this was a special occasion for our friend who was leaving the next day and probably not coming back to Chi-town for a long time. So we just had to seize the opportunity to bid bon voyage to this city we love from way up in the sky at the top of the Hancock Building.

We started in the Signature lounge for cocktails which gave us the perfect view of the sunset from the west side of the building. Then we really lucked out with our dinner table, which was set facing Navy Pier. Every Wednesday night throughout the summer months they have a fireworks show at the edge of the pier, so our table was set for a perfect view.

We started out with a seafood tower from the raw bar for the four of us to share. Complete with half a Maine lobster, colossal buttery shrimp, muscles, king crab legs, and oysters on the half shell. It was delightful. For my main entree, Vero and I split the Butter Poached South African Lobster Tails. This was a presentation of lobster I have never seen before. They came completely removed from the shell, except for the fin left at the tail end for presentation. I’ve heard the South African lobster described before as the “Rolls Royce” of lobsters, this dish certainly lived up to it’s reputation. I have to say, the atmosphere certainly enhanced the meal. I’m willing to bet that they try to time this – as soon as our entrees were placed in front of us the fireworks show began down below at Navy Pier!

For dessert our waiter recommended their signature White & Dark Chocolate Mousse cake, along with their summer Creme brulee. The mousse cake was light and airy, but rich a the same time, and the creme brulee was very surprising. Quite traditional upon first glance, but it came paired with a rosemary shortbread cookie that really made the dish for me. A very unexpected juxtaposition of flavors.

Great conversation, excellent food, and a view like nowhere else in the nation – this was definitely a highlight from my recent dining travels.

Spicy Cauliflower & Pancetta Pasta

Monday June 7th 2010

Last year I had the most amazing, unexpectedly delightful pasta at delfina in San Francisco. It was so memorable that I even made a return visit to San Francisco AND to delfina to experience it all over again. The dish had such a unique spicy, salty, crunchy combination that came as total surprise to me – especially in the form of pasta.

And honestly, I wouldn’t have thought of cauliflower & pasta as a match made in heaven. I usually think of cauliflower as mushy and blah, but this dish takes cauliflower to a whole new level.

Last Friday I made my best attempt to recreate this dish as a solo supper, and I was really ecstatic about the way it turned out. So ecstatic that I actually ate two huge bowls of it. For health.

Spicy Cauliflower & Pancetta Pasta

1 cup coarse bread crumbs (I used italian bread crumbs from Whole Foods, but you can easily use stale bread to make these)
1/4 teaspoon salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 head cauliflower cut into 1-2 inch pieces (I like my pieces really small)
1/4 lb sliced pancetta, chopped (1 cup)
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
3/4 lb dried whole wheat angel hair (or substitute any dried pasta of choice)
1/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano
1/4 cup chopped fresh flat-leaf parsley

Bring a large pot of salty water to boil for the pasta. I steamed the cauliflower in a basket over the pasta water, but if you don’t have the equipment then you can easily boil the cauliflower in the pasta water. Remove & set aside after two minutes.

In a large heavy skillet, heat 1 and a half tablespoons of olive oil over medium heat, then add the bread crumbs. Toast, stirring often, until golden and slightly crisp. Remove to a small bowl and wipe the skillet clean.

Cook the pancetta in the same skillet over medium-high heat a few minutes until the fat renders, then add the cauliflower pieces, garlic, red pepper flakes and a good pinch of salt. Cook, stirring only very occasionally, until the pancetta is crisp and the cauliflower is caramelized and golden.

In the meantime, cook the pasta until al dente, reserving a cup of pasta water. Drain and add pasta to the skillet, tossing to combine. Then add the breadcrumbs (I didn’t use all of mine). Lastly, add olive oil and pasta water as needed to achieve a rich, slightly creamy consistency.

Serve with chopped Italian parsley & a nice heaping serving of parmesan cheese.

Hot Potato in Hot Arizona

Thursday June 3rd 2010

This trip was all about the views – the red rocks of Sedona, the Grand Canyon, the Hoover Dam and the lights of Las Vegas. But second to the views was definitely the food. I had some really amazing meals, and I’m sad I didn’t take more pictures of the dishes I devoured during my trip.

I launched my vacation at the lovely Arizona Biltmore – an absolutely amazing property. It was one of the first resorts built in Arizona, and Frank Lloyd Wright was the consulting architect. Next time I’ll spend more than 24 hours there. But the beauty of the Biltmore was actually outdone by the flawless meal we had at noca. It was right around the corner from the Biltmore, and this meal ranks among my top meals of the year.

noca has received many accolades:
James Beard Foundation as a Semi-finalist for “Best New Restaurant” in the US
AAA 4 Diamond Rating
Wine Spectator Magazine’s “Award of Excellence”
Phoenix New Times for “Best Place to Take a Foodie” & “Best Contemporary American Restaurant”
Arizona Republic and Phoenix Magazine as one of the “Best New Restaurants”

But guess where noca is located? In a strip mall.

Highlights from the meal include:
Bouchot Mussels - Roasted Garlic, Smoked Paprika, Caper Berries, Chili, Mint, Crostino
Stonington, Maine Lobster a la Diabla - Hand Cut Tagliatelle, San Marzano Tomato Sauce, Chili

If you’re ever in Phoenix this restaurant is a must visit.

Next stop, Sedona.

Our first meal is Sedona was a Dahl & Deluca, an Italian restaurant in West Sedona. I didn’t expect to encounter homemade Italian food in Sedona, but this restaurant was a pleasant surprise. My favorite dish was Aglio al Forno – roasted head of garlic with chevre & grilled foccacia bread. Such a simple dish, but I hadn’t thought about combining roasted garlic & chevre before. This is definitely a dish I’ll be recreating at home or on the grill soon.

Our next big meal in Sedona was at the Yavapai Restaurant at the Enchantment Resort. I’m sad to report this meal wasn’t the best or most interesting meal of our vacation, but luckily it had amazing views. We ate outside with this as our backdrop:

and this…

It’s seriously spectacular.

Our last meal in Sedona was at the L’Auberge Restaurant on Oak Creek – another ridiculously amazing setting. You dine on an open terrace right on the Oak Creek with the Red Rocks as the back drop. It’s unfortunate that we had a late reservation as I would have loved to sit outside during the sunset. Luckily, this meal was amazing. There wasn’t a bite I didn’t enjoy – including the dessert of cookies & ice cream. I have such a soft spot for warm cookies & homemade ice cream so I feel like it’s a sin not to order them when they’re on the menu.

And these didn’t disappoint.

Next stop, the Grand Canyon.

Our one & only meal at the Grand Canyon was lunch at El Tovar. El Tovar was built in 1905 as the first hotel at the Grand Canyon. It’s still classically charming, and our lunch was simple yet flawless with the Grand Canyon as our view.

Not a bad view for a late afternoon lunch.

Next stop, Vegas.

We had some okay meals during our first 24 hours in Vegas. The first night we were tired & hungry for sushi so we settled on SushiSamba. eh. It’s not bad, but I don’t ever leave particularly thrilled. The one standout dish was the pork belly with butterscotch miso. But how can you go wrong with pork belly? And the next day I had some decent chilaquiles for breakfast at Dos Caminos along with their table side guacamole.

But my final meal in Vegas was definitely the most interesting meal. We opted for the Chef’s Tasting Menu at RM Seafood Upstairs located in The Hotel at Mandalay Bay. And for those of you familiar with Top Chef Masters, it’s Rick Moonen’s flagship restaurant. You’ll note I didn’t say “best” meal of the trip, but it wasn’t because this meal was bad. In fact, it was quite good. It was just a tad fussy for my taste. Every dish had a few too many components. But there were still some real standouts:

“Spider” Crab – Artichoke, Sunchoke, Ruby Red Grapefruit
Walu in Cherry Leaf - White Soy Emulsion, Shiitake Mushroom, Yuzu Powder
Chocolate Car Bomb - Guinness Ice Cream, Bailey’s Irish Cream, Beer Suds

This last dish has to be one of my favorite presentations of all time. It looks like a deconstructed Irish Car Bomb. What a fun idea! This grainy iphone picture doesn’t do it justice, but you get the point.

And Rick Moonen was actually in the restaurant that evening, so he stopped by our table to say hello and indulged in our conversation about the foie gras dish. It was an added bonus to the meal.

Well, that’s it. Unless you want to count my subway sandwich at the Las Vegas airport.

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