Girls on Food

James Beard Foundation

Yountville Live 2019 – Our Favorite Luxury Food, Wine And Music Weekend Returns

Duck Confit by Bottega from Yountville Live 2017

Julianne here- I am so excited for the 5th annual Yountville Live, featuring world class food, wine and live music, that I will be driving up from LA to bring you coverage. This year, the ultimate getaway takes place March 14th – 17th, 2019 with events all over Napa Valley.

Image provided by Yountville Live

Many beloved Napa Valley wineries including Handwritten Wines, Jessup Cellars, Regusci Winery, AXR Napa Valley, Vineyard 29, Mersenne Wines, Whetstone Wine Cellars, Stewart Cellars, Robert Mondavi Winery, Y. Rousseau Wines, Azimuth Estate Wines, Anthem Winery, Peju Province, Trefethen, Harumph Wines, Hewitt/Provenance, Beringer and more will be providing wine tastings for attendees. The four day exclusive event will feature food by favorite Napa Valley restaurants including La Toque, Las Alcobas, Bounty Hunter, Angele, Tarla, Mustards, Zuzu, Basalt, Bistro Jeanty, Ottimo, Kollar Chocolates, Bottega and more. Confirmed culinary talent participating this year are author, chef, cyclist and philanthropist, Chris Cosentino, award-winning chef and restaurateur Timothy Hollingsworth and host of NBC’s Health + Happiness, Joy Bauer.

Chef Timothy Hollingsworth

Having attended the 2017 event myself, and scoping out GOF blogger Brianna‘s coverage of last year, I know how incredible this experience is, and every year keeps getting bigger and better. Also, very happy to see one of my favorite LA chefs, Timothy Hollingsworth, getting in on the fun, I’ve been to Otium more than a handful of times now.

From 2017 Yountville lIve at Brix Restaurant and Garden

Yountville Live is a 4-day event celebrating everything that shapes Napa Valley into the culture we know and love: wineries, exceptional cuisine, music, and art. I’ll be attending several of the tastings, concerts and cooking workshops and providing the live coverage on our Instagram, @girlsonfoodblog, so make you’re keeping up with our stories.

Ahi Tuna Poke from Celadon at Yountville Live 2018

Although the foodie in me is salivating over the chefs involved, the soft rock enthusiast is also thrilled for music and food pairings. Here are some of the key events for the Yountville Live VIP:

The Eight at Eight Dinners on Thursday, 3/14 are private dinners held at a select Napa Valley winery. Each dinner will be coursed out, feature a wine pairing and live music. I cannot wait to reveal which dinner I will be attending!

Master Class Experiences on Friday, 3/15 are one of my favorite parts of this event. Local chefs and restaurateurs teach attendees the tricks of trade with cooking classes at some of Yountville’s favorite spots.

Chef Graham Elliot at the 2017 Red Carpet Gala

The Red Carpet Gala also on Friday, 3/15 is gourmet food lovers paradise. The 4 course, star-studded gala in 2017 was such an extravagant event, I cannot wait for this year.

The Taste of Yountville and Grand Cru Wine Tastings, Saturday, 3/17 at the Pavillion and the Social at The Estate Yountville will be featuring tastings of some of Napa Valley’s most beloved bites and awarded wines.

Buttermilk Fried Chicken by Smoke Catering, 2017

This event concludes Sunday, 3/18 with a Bubbles Brunch.The live music will be presented by CMT Next Women of Country, featuring performances by Kelleigh Bannen, Ingrid Andress, Natalie Stovall and Lauren Duski as we enjoy a brunch of open-fire cooked foods.

There’s still time to get tickets! Check out the schedule here to purchase, earlybird tickets are sold out but individual tickets are on sale now for $195 per person. If you’re there, please be sure to say hello, and we can sip some wine together!

Bubbles Brunch, 2017

To keep up with this me at the event, be sure to follow @girlsonfoodblog for live stories and pictures. A full post is coming next week! CHEERS!

Mei Lin to Serve a Taste of Nightshade at JBF’s Taste America LA 2018

Every year, Taste America brings the James Beard Foundation dinners and programs to exciting culinary destinations to their annual LA benefit dinner. This year’s LA event, Friday, October 12, 2018 at SLS Hotel, Beverly Hills, starts with a 6 PM cocktail and tasting reception followed by a seated dinner and dessert reception at 7 PM. I am so excited to cover this year’s event since last year’s was so incredible.

This year’s event will include many tastings, including Holly Jivin of The Bazaar by Jose Andres and Tres, Raphael Francois of Tesse, Margarita Manzke of République and Mei Lin, of the highly anticipated upcoming spot Nightshade, which is set to open this Fall. 

Born in China, Mei Lin and her family immigrated to the US when she was only 3 months old. Mei started her work in the industry at her father’s restaurant in Dearborn, Michigan which took her on a path to a line cook position at Wolfgang Puck’s Spago in Vegas. Then she  worked up in the ranks to a junior sous chef.

Mei burst onto the LA scene as a part of the opening team at Michael Voltaggio’s ink. where she earned the sous chef position. She most recently won season 12 of Bravo’s cooking competition show Top Chef and after hosting many of her own pop-ups, I’m feeling confident in Nightshade becoming LA’s next top restaurant. Check out my interview with her below.  

Chef Mei Lin

GOF: Any advice for aspiring chefs working their way up?

ML: One of the key components to me becoming a sous chef within 6 months, is a no holds barred attitude. Just get your work done and learn to take criticism.

GOF: What inspired the concept behind Nightshade?

ML: Nightshade is inspired by my childhood, previous work experience and travels around the world. From helping my parents in their Chinese restaurant as a kid in Detroit to my previous restaurant jobs with stalwarts such as Michael Symons, Wolfgang Puck and Michael Voltaggio, and lastly to my extensive travels around the world. I wanted Nightshade to be the culmination of my culinary history.

GOF: I read that when you were testing out recipes for Nightshade, you opened up your test kitchen and asked for honest feedback. Which items had the best feedback and was there one item that had regrettable feedback?   

ML: The Mapo Tofu Lasagna has been the dish that has gotten the most praise so far. Surprisingly I’ve gotten feedback that the Szechuan Hot Fried Quail wasn’t spicy enough.

GOF:  What can we expect aesthetically with Nightshade’s design?

ML: The dining room is going to be light and airy with emerald green accents lined with brass. The kitchen is semi-exposed behind a marble bar counter that will be reserved for walk-ins.  

GOF: Is there one food item you wish had more hype to it?

ML: Shirataki miracle noodles.

GOF: Any foods you wish Instagram would calm down on?

ML: Rainbow colored foods.

GOF: Which JBF Taste America chef are you most excited participate alongside with?

ML: It’s a pretty exciting lineup all around but I’m particularly excited to see Holly, we’ve been friends for a long time and she is a really talented chef.

GOF:  Why is the James Beard Foundation important to you?

ML: The James Beard Foundation is important to me because it’s creating more awareness around food culture as well as honoring talented chefs that work hard to create good food ultimately helping to bring people together.  

There are still tickets available for the Taste America LA event, click here for info. 

All The Booze And Bites You Missed At Music City Food And Wine

The sixth annual Music City Food and Wine Festival came to a close Sunday, September 16th. Those who were lucky enough to score tickets to the sold-out bash had a chance to sample some of the best bites and booze from across the country. The talent roster was an assortment of celebrity chefs, TV personalities, authors and local Nashville culinary masterminds. From book signings, cocktail throwdowns, chef panels, and a concert headlined by Kings of Leon, this weekend was a celebration of all things that make Nashville “Music City.”

Here were some of my favorites from the weekend festivities!

Ruffino (Website and Instagram)

What girl can resist bubbles and a perfect photo op? Ruffino brought their A game to Music City Food and Wine. Not only did they have this darling champagne cart complete with photo booth capabilities, but they greeted guests on Saturday morning with their own miniature bottle of Prosecco or sparkling rosé. You know what I say, “ Rosé all day!”

Wicked Weed ( Website and Instagram)

Wicked Weed is one of my favorite breweries in Asheville, North Carolina. When I saw their tent on Friday night, I couldn’t think of a better way to beat the heat than with their Uncle Rick’s Pilsner. Given the insane temps and number of beer enthusiasts at the festival, this tent was in high demand.

Black Rabbit (Website and Instagram)

Chefs Trey Cioccia and Chad Kelly knocked it out of the park this year. I might even go as far as to say it was one of my top three food bites of the festival. Don’t be fooled by the unassuming, monochromatic appearance of this bite, it was filled with flavor and the toppings packed a punch. Below you will find a Rabbit Terrine Taco topped with cabbage, onion and mustard sauce. Seriously, is your mouth watering?

Nicky’s Coal Fired (Website and Instagram)

I couldn’t let Music City Food and Wine Festival pass without checking out one of my favorite Nashville establishments, Nicky’s Coal Fired. Not only are they making some incredible pizza and pasta, but the owners, Tony and Caroline Galzin, are two of the nicest people you will ever meet. Chef Tony served up his legendary Gnocchi Sardi with Bolognese Blanco and Porcini Breadcrumbs. Thank goodness I know Tony pretty well so there was no judgment when I went back for second and thirds… Yes, I have zero shame when it comes to his pasta.

If you are planning a trip to Nashville, this is one of my most recommended restaurants outside of City House.

Belle Meade Bourbon (Website and Instagram)

You can’t officially call yourself a Southerner if you don’t have an affinity for bourbon. While I had a chance to sample their full portfolio at the kick-off party, these gentlemen were serving guests Cold Fashioned, which was the BEST way to stay cool on Saturday. When there are four massive tents filled with bites and booze and you make the conscious effort to seek out the same cocktail on repeat, you know you have a winner!

Funk Seoul Brother (Website and Instagram)

This isn’t your average KFC, ladies and gentlemen. Chef BJ Lofback served one of his highly sought after dishes, Korean Fried Chicken to festival goers on Saturday. This is one of those legendary dishes that you often hear about but rarely have the chance to sample. I’m not going to lie, this dish was worth the sticky fingers.

Lonesome Dove Western Bistro (Website and Instagram)

There’s nothing I love more than a good stuffed pepper and when I heard that Chef Ian Shorndon from Lonesome Dove Western Bistro in Knoxville was serving up brisket stuffed chili peppers, I had to swing by and check them out. I was fortunate enough to snap a photo right after they were replenished because these guys couldn’t keep up with the demand. A crowd favorite for sure!

Martin’s Bar-B-Que Joint + Friends (Website and Instagram)

Every year Pitmaster Pat Martin hosts an extraordinary bar-b-que inviting friends from across the country to brave the Tennessee temps and cook over the open coals for the weekend. Dishes and chefs rotate on a frequent basis, so it’s worth making multiple stops. I had a chance to sneak back to the prep area and see where all the magic happened and skip the excessively long lines. It’s hard to pick a favorite from this but I have to say I was at a loss for words after taking one bite of Chef Chris Shepard’s concoction. Chef Shepard is the at the helm of UB Preserv, where he was awarded a James Beard award in 2014. Next time I find myself in Texas, you better believe I’ll be at Underbelly!

Chef Tom Bayless, The Public House

If you have followed along on the blog or caught a glimpse of my Instagram, you know I was ecstatic when I walked into Harvest Night and saw that Chef Tom Bayless was making my all time favorite creation, The Tomato Sandwich. Yes, it may sound like a simplistic Southern dish, but I assure you it is far from that. Imagine three layers of freshly sliced tomatoes, topped with sea salt, sandwiched between a sesame seed bun slathered with charcoal mayonnaise. Is your mouth watering? I know mine is. I exercised no self-control at this tent, it was on repeat.

Chef Jeni Britton Bauer, Jeni’s Ice Cream

I have a sweet tooth like no other. Sometimes I exercise complete restraint while other times I say screw it and enjoy all the things. It goes without saying when “Jeni’s Ice Cream” is mentioned, I get a little weak in the knees. Saturday evening, Chef Jeni Britton Bauer partnered with Hi-Fi cookies and created a Sweet Corn and Blackberry Ice Cream Sandwich. You know Jeni’s Ice Cream, I don’t have to tell you how good it was!

Music City Food and Wine, you are by far one of my favorite weekends in Nashville. My clothes may be a little tighter, my feet a little sore and my liver beyond repair, but you throw one heck of a party. One I will never miss!

If you are interested in attending THE festival of the year, stay tuned to the Music City Food and Wine website (click here) as they will be announcing the dates for the 2019 festival soon!

#girlsonfood Interviews Kyley McGeeney of Mission Michelin

Our hashtag #girlsonfood has over 11.6K uses on Instagram! 

First off, thank you so much to our readers for using this tag!

Second, I have been looking through all the images and saw that there were so many  bloggers/photographers/influencers that I wanted to get to know a little better. So I created a new column where I interview the folks behind some of most the interesting pages.

Through the hashtag, I found Kyley McGeeney (@missionmichelin), who runs her own blog, Mission Michelin. I checked out her project and was excited for the premise behind it – she ate her way through the entire D.C. Michelin Guide and blogged all about it. Kyley and I discuss the world of blogging and fine dining below.

GOF: How long did it take you to eat through every Michelin Star/Bib Gourmand/Michelin Plate restaurant in DC?  How did you prioritize what restaurants you dine at? 

MM: A little over a year and a half. I started in December of 2016 and completed my mission in July of 2018. I started with ones I was most excited about (e.g. Rose’s Luxury, Tail Up Goat) as well as radiating out in concentric circles from my office especially for lunch.

Kyley McGeeney

GOF: Do you give the restaurants a heads up you’re coming in as a blogger, or do you prefer enominity?

MM: I used to not tell them but eventually starting giving them a heads up. It made it easier to get my chef picture and have them sign my Michelin Guide!

GOF: How do these restaurants/chefs/servers react to you photographing the experience? 

MM: Sometimes they’re really supportive: they offer to take pictures of me and my dining companions or I can tell they’ve purposely seated me by a window to have good light for the pics. The only times I’ve ever been told “no” were two different chefs/owners who said food was fair game but they didn’t want to be photographed. Also at Komi, where you can’t photograph the food.

Jamón Ibérico from Del Mar

GOF: What DC Michelin spots are in your top 3?

MM: This is tough! minibar is my number one and I always joke there are about 17 places tied for second. I really like Rose’s Luxury, Pineapple & Pearls, Himitsu, Thip Khao–there are so many more! Two that are too new to be in the guide but I really love are Del Mar and Bresca.

GOF: Was fine dining a part of your up-bringing or did it come to you later in life? 

MM: Part of my upbringing. We went out to dinner about six nights a week growing up and for my 10th birthday I asked to have a ladies luncheon. In Ithaca, where I’m from, the fine dining options are more limited but in NYC for college our go-to was The Four Seasons.

GOF: Was it tough to budget this project out? 

MM: Honestly budgeting my time was a much bigger issue than money. I’m married with two little kids so it wasn’t an option to go out spontaneously or too many nights a week. Everything was planned weeks in advance. I also mainly eat dinner at 5:30pm to be home for bedtime!

@missionmichelin in Portugal with Chef Jose Avillez

GOF: When are you coming to LA to see if we’re Michelin-worthy?

MM: I’ve actually been to LA in the past year! I LOVE Night + Market Song (haven’t been to the other two yet). Thai cuisine is one of my favorites. Gjusta for breakfast is also my go-to. Cassia and Bestia were also great and I am dying to try Somni!

GOF: Now that you’ve reached your goal, what’s up next for you? Any other new projects?

MM: I’m still continuing with food but without necessarily a list to check off. The point of all of this was ultimately to re-acquaint myself with the DC food scene after moving to the suburbs. Just because I’ve eaten at all the restaurants in the Guide doesn’t mean there aren’t new ones, ones not in the Guide, and repeat visits!

Be sure to follow @missionmichelin and @girlsonfoodblog and use that hashtag #girlsonfood to be featured someday! 

Chicago Media Tasting: Baobing By Duck Duck Goat Launch Party

One of my favorite parts of Chicago is the West Loop, because it’s the foodie hub of the city. Chef Stephanie Izard has strategically opened up all of her restaurants there. Every restaurant she’s opened has unique twists on a variety of cuisines that inspire her and Baobing is her latest masterpiece.

Baobing Takeout Window

BaoBing by Duck Duck Goat
857 W Fulton Market, Chicago, IL 60607
http://duckduckgoatchicago.com/

Baobing is a takeout window located on the Peoria St. side of Duck Duck Goat. Baobing is traditionally Taiwanese shaved ice, which the takeout window has, and it also has options for savory food items.

To start off the tasting, we had the Taiwanese Fried Chicken and the Fried Tofu. The Taiwanese Fried Chicken is delicious, and I love how the pickle relish helps balance the spice in the hot mustard aioli. The Fried Tofu sounds simple, but don’t be fooled. The vinaigrette, chili oil, and scallions give it plenty of flavor and I love the way they mix — this was probably my favorite dish!

Taiwanese Fried Chicken

Fried Tofu

We also tried the Beef and the Crispy Chicken Wraps, which were delectable. They are wrapped in Stephanie’s scallion pancake, a staple at Duck Duck Goat, and they are filled with different herbs. The Crispy Chicken Wrap has the same pickles as the Fried Chicken meal.

Beef Wrap

Crispy Chicken Wrap

Once we finished the savory dishes, then we moved onto the sweet ones. This was what I was most excited for — the Taiwanese-inspired shaved ice. We first tried the Rainbow Mountain which has soft ice cream, mango, blueberry, and cucumber snow ice; it has a great combination of flavors and is very refreshing. Then we moved onto the more savory dessert, the Sesame Sundae, which has a more unique pairing of flavors, but was a perfect balance of sweet and savory — definitely a favorite.

Rainbow Mountain

Sesame Sundae

The Mango Cloud City has a great mixture of fruit and who doesn’t love the flavor of mango in the summer heat?! I also loved that it has dragon fruit. The final shaved ice we had was the Blue Blue Lemon, and they definitely saved the best for last. I enjoyed how balanced the dessert is between the blueberry and lemon flavors- it is an art to accomplish this as seamlessly as Stephanie has. We ended with a savory dessert, the Jian Bing Thing, and it is possibly the most unique dessert I have ever tried. I would never have thought to pair soft ice cream with caramel, cilantro, crepes, wontons, and crunchy chili oil; however, the way this dessert is designed, all of the flavors work.

Mango Cloud City

Blue Blue Lemon

Jian Bing Thing

They open in the late afternoon during the week and mid-morning on the weekends, so you can enjoy great eats on the patio. If you’re looking for some great food in the West Loop at a great price, then I highly recommend Baobing!

Powerhouse Chefs Demonstrate Their Best Bites at Taste of Yountville

It might have rained a bit in Yountville last weekend, but that didn’t put a damper on the 25th annual Taste of Yountville festivities! Our weekend of food and wine kicked off with a demo by Chef Stephanie Izard (Girl and the Goat, Chicago), who shared her recipes for shrimp toast (paired with a beer cocktail) and chocolate peanut butter Cheez-It® s’mores.

Chef Stephanie Izard

Cheez-It S’more

Fun fact – did you know she actually had a Cheez-It® wedding cake? Yes, she’s THAT into them… and after tasting those s’mores, I think I am too! Chef Izard melts together butter, chocolate and peanut butter and pours that over Cheez-Its® before adding a mix of cocoa powder and powdered sugar, tossing to ensure each cracker is evenly coated. All that’s left to do is toast your marshmallow and get to sandwiching! The salty-sweet combo is to die for, and tastes almost like a Butterfinger bar. Chef Izard’s shrimp toast, topped with pickled Fresno chiles, was delicious – especially paired with a cocktail that incorporated the chile pickling liquid.

Shrimp Toast with Pickled Fresno Chiles, Pickled Red Onion, Preserved Lemon Aioli

We braved a quick run in the rain to make our way over to the V Marketplace Pavilion, where dozens of restaurants and wineries were showcasing their wares. After sampling some small bites, including ahi tuna poke from Celadon and black cod with pickled kumquat and meyer lemon aioli from Robert Mondavi Winery, we headed over to the Lynx-sponsored stage to watch Frank Bonanno teach us how to make ricotta.

Ahi Tuna Poke – Celadon

Black Cod with Meyer Lemon Kosho Aioli, Pickled Kumquat, Radish & Cress Salad – Robert Mondavi Winery

Frank Bonanno making ricotta

He started by combining a half-gallon of whole milk, 1 cup cream, and 1 cup buttermilk in a saucepan. After bringing it up to about 180 degrees, he added cider vinegar. As soon as he added the acid the mixture began to curdle, and after a few minutes of sitting in a fine-mesh strainer, the ricotta was ready! Spread on crostini, the ricotta was perfectly creamy with a delightful tang from the buttermilk. It might be a simple hors d’oeuvre, but it’s a showstopper!

Next up was the last event of the day: Michelin-starred Chef Ken Frank on how to make the perfect steak. You better believe I was taking notes! His tips started with buying the thickest cut of steak you can, emphasizing one big steak for sharing rather than a few smaller, thinner steaks. The benefit to a thicker steak is that there’s more room to nail the internal temperature, more time to get a great sear on the outside before the inside overcooks, and more room to get that delicious crust on every side of the steak. He got his pan ripping hot and seared the steak all over before letting it rest for a few minutes. As a general rule, he lets meat rest half as long as he cooked it. Then, the steak went into the oven to finish cooking. When it hit the perfect medium-rare he was looking for, he rested it again and, right before serving, tossed it in the pan one more time to get the outside super crisp. But the most important trick of all? Rest your meat on its side, not on the top or bottom, to get the most even distribution of juices.

The perfect steak – and no, that’s not hyperbole.

One bite of this steak, which was served alongside cheesy tapioca pearls, and I was in heaven. The steak was paired with a delicious Cabernet Sauvignon from Eleven Eleven wines. Chef Frank noted that he drinks cab every day – and we should too! That’s some advice I can definitely get behind.

Day two started off beautiful, without a single cloud in the sky. We started off the day learning the secrets behind Lisa Dahl’s incredible “Hipster Burger” (spoiler alert: lentils and quinoa provide heft, toasted walnuts add texture, and serrano chili oil is the ticket to great flavor). She also shared her tips for making the perfect kale salad: thinly shredding kale, then tossing it with a Greek-influenced vinaigrette before adding Caesar dressing. Thanks to the acid in the vinaigrette, the fibers in the kale soften and break down – the days of massaging kale are over!

Lisa Dahl’s gorgeous “Hipster Burger”

One of the most interesting presentations was an unlikely pairing – raw seafood and Pinot Noir. Featuring a flight of Twomey Pinot Noir, the dishes included Hamachi crudo with kumquat and avocado, tuna sashimi with cherry and red wine-steeped hibiscus, and a raw oyster topped with smoked soy sauce and toasted hazelnut. The takeaways from this presentation? Step outside of the box when it comes to pairings. Note how different ingredients change your perception of wine. Save money on garnishes by buying better main ingredients. Most importantly, take the time to learn about what you’re drinking and eating. Much like wine, food is heavily influenced by where it comes from.

From left to right: Chris Nishiwaki, contributor, Wine & Spirits Magazine; David Varley, Michael Mina Restaurant Group; Brady Lowe, founder, Cochon 555; Ian Leggat, director of marketing and public relations, Silver Oak Cellars and Twomey Cellars

Clockwise from top left: tuna sashimi, hamachi crudo, oyster

After a long weekend of food and wine – tough life, I know – it was time to head home. I’m already counting down the days until next year, but until then you can find me perfecting steak, drinking red wine with sashimi, and coming up with more Cheez It®-inspired desserts. Cheers!


A portion of the proceeds from this event benefited the families of those lost in the tragic shooting at The Pathway Home earlier this month. For more information and details on contributing to the fund, click here

Lauren’s Last Bite Takes Over London

There’s no need to dread turning 35 if you do it with an epic trip to London. Turn up!! Turn up!! If you read any of my previous posts, you will recall I was living in Puerto Rico. I have since relocated back to Washington D.C. I love to travel as often as I can, but I am frugal. I would much rather spend my hard-earned moolah on food and cocktails! It is cheaper to book a flight out of NYC to London, which gave me the opportunity to try the ‘Purple Amethyst Latte’ at The End in Brooklyn. This vegan latte was a berry-infused, antioxidant rich, mood lifting drink with ube and a touch of lavender honey! This coffee shop offers a couple of energizing drinks as alternatives to coffee at their “Plant Alchemy Bar”. They are also famous for their ‘Unicorn Latte’.

Upon landing in London, a city known for its abundance of Michelin starred restaurants, I didn’t know which one to choose.  Luckily there were a few near my hotel. Another plus about London’s bevy of Michelin starred restaurants is that most of them are open for lunch and offer a prix fixe option that won’t blow your food budget. Unfortunately, I have a food budget AND a drink budget. My drink budget has been known to be loftier than my food budget. I chose the Typing Room’. It was modern, sleek, yet still approachable. I ‘day-dressed up’, but other diners were more casually dressed.  The food was stellar and the open kitchen gave way to a wonderful show. It was raining (duh, I was in London) and I ate a little heavier than usual for lunch. Venison, braised cabbage two ways with yogurt and demi-glace. The venison was so tender that no knife was needed.

Venison Medallions, Cabbage 2 ways, Spiced Yogurt and Demi Glace

Blown away by the service, food and the experience at Typing Room, I couldn’t leave London without checking another Michelin starred restaurant off my list. I love some fusion and StreetXO was highly recommended. This was a Spanish/Asian fusion. Ok, I can dig it. No surprise I started with a celebratory drink. They had me at vodka, St. Germain and that big a** glass. StreetXO has a variety of tasting menus, but being alone I was able to order a la carte. YAY!!! I had the “club” sandwich. Being a former Boricua, I couldn’t resist a croquette. These were a perfect mix of Spanish/Asian fusion: kimchi, raw salmon, trout roe, Lapsang Souchong tea, and sheep’s milk. These were perfect from the first dribble-down-your-chin-I-don’t-care-I-am-in-public bite. It was THAT good. The menu looked so good. I want to go back with more people and devour the entire menu…twice!  Most of the clientele were Spaniards. I loved this, because you know if natives are eating there it is legit. This also let me know how far my Spanish has regressed since living in Puerto Rico. 

“Club Sandwich” from StreetXO

Croquettes with kimchi, trout roe

I fell for the hype and went to the ICEBAR in London. It is exactly what you imagine…a bar with everything made of ice: the bar, the glassware, the seats, EVERYTHING. I’m guessing it’s an improbability that they ever run out of ice.  At the door you are greeted with ski jackets to keep you insulated in the constant brisk -5 Celsius temperature. It’s as cold as it sounds and your jacket comes with gloves attached. BRRRRRRR. I’m having cold flashbacks. It was a cool spot (literally and figuratively). The bar is sponsored by ABSOLUT and each year the inside has a different theme. When I visited it was a zoo them. Gorillas, zebras and tigers, oh my! I’ll be honest, I was a bit too cold to take it all in. Even the cute bartender with the sexy, South African accent couldn’t coax me into staying. Look me up when you have a job in a temperate climate.

treacle tart

As always, I will conclude with my last bite. I will go back to London for the ‘treacle tart’ from Boxcar Butcher and Grill. From my understanding, treacle is term for molasses, but is also slang for sweetheart. This tart had a sweet/salty combo from a dusting of caramel corn. All I can say is, “WTF?” Where’s the Food?

Cute Bartender @Icebar in London

Renzell: The Perfect App For Fine Dining Lovers

The world of foodie apps is like the wild west right now. Developers are striving to become the next big thing, but few apps offer anything unique to stand out from just being a local restaurant directory. I thought I had seen it all with these apps, until GOF blogger Marcie told me to check out an app called Renzell and it has since become my go-to restaurant directory app.

Cocktail from Redbird in LA, a restaurant you can survey on Renzell

Why Renzell?

It’s for those with impeccable taste –  What separates Renzell out from the other apps is a restaurant directory that is specifically hand-picked by Renzell staff of fine dining establishments in major metropolitan cities. This app isn’t here to help you find a new coffee shop, it’s to help you find the perfect special occasion spot. Think Marea in NYC, Redbird in LA and Alinea in Chicago.

Be undercover –  Members can rate restaurants anonymously through their surveys, which are scored based off overall numbers, no long write-ups required. Their surveys are broken down into categories like ambiance, service, food and cocktails. What I love about this so much is that it’s not public what scores users gave, so I can quietly and candidly score spots. See full list of restaurants here.

Prove it – There is also more accountability in the scores than other review apps. Members are encouraged to show proof of dining by providing a receipt from their visit. This makes me feel better when I read the scores, cause it’s lessening the likelihood of fake reviews.

Get rewarded! – The more you survey and/or provide proof of receipt, the more goodies you can get! Recent rewards include Starbucks gift cards, SoulCycle classes, a month of free Spotify premium and so much more.

With membership benefits, secure anonymity and consistent app functionality, I will consider myself a “lifer” Renzell member.

  • Featured image – Strozzapreti from Marea in New York, a restaurant you can survey on Renzell

James Beard Foundation Presents Taste America: Los Angeles Dinner 2017

On Friday, October 6th, 2017, Vibiana, the former 19th century Cathedral turned prominent event space in Downtown Los Angeles, was taken over by the national non-profit culinary arts organization, the James Beard Foundation and the best in the LA culinary scene. Taste America, the foundation’s 5th annual ten-city touring event, celebrated prolific stars of the food scene.

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