U-SWIRL YOGURT

U SWIRL FROZEN YOGURT

I went to U-Swirl last night for some dessert.  It is self serve frozen yogurt and then the weigh it!  I like it because you can mix as many flavors as you want and add your own amount of toppings.  I hate when regular froyo places only give you a small amount of toppings.  They have 16 flavors and all kinds of toppings to choose from.  Pretty much anything you can imagine.  Last night I mixed snickerdoodle, peanut butter and oreo.  I topped it with caramel, cookie dough, marshmellow sauce, peanut butter and butterfinger pieces.  I ended up squirting the peanut butter all over myself (I think it was stuck and came out of the side).  It was a total mess, but it was TOTALLY WORTH IT.  AND WORTH EVERY CALORIE.  Frozen yogurt has a lot of sugar, so please don't be fooled that this is a healthy treat. But if you top it with fruit like my other frozen yogurt buddies, it can be a lot healthier than the way I eat it.  haha.

http://www.u-swirl.com/

OSAKA - HENDERSON

OSAKA

http://www.lasvegas-sushi.com

I went to Osaka, in Henderson, last night for dinner with a group of girls.  We sat at one of the low tables where you had to take your shoes off.  I started with a tea.  They were really good about re-filling it.  On some of the basic rolls they allow you to order half which is good because two rolls is a lot, but one roll is never filling enough.  I ordered half of the CAL-VADA roll.  It was a cali roll with shrimp in it.  The rolls were plump and big. I hate when they are really small and skinny.  I also had the virgin roll, which was one of the specialty rolls.  It was tempura shrimp, avocado, cream cheese and cucumber inside and it's topped with tuna, crab and eel sauce.  It was really good!!!  

They have half price late night specials.  It's off the strip.  I would definitely love to go back ASAP. 

TOP CHEF REPORT

Carla's Crayfish and Andouille Gumbo Over Stone Ground Grits

TOP CHEF REPORT

Welcome to another week of my TOP CHEF report.  Scott Conant is the guest judge for this week’s quick fire challenge.  He just got a three star NY Times review for his restaurant.  The chefs will play football squares to match up the food group and the key ingredients that they will be cooking.  The key ingredient is Quaker Oats for everyone.  The winner of the quick fire challenge will no longer be winning immunity, instead they will win an advantage for the elimination challenge.  Stefan had dairy he made a banana mousse with Quaker Oats and oat almond petit four.  Fabio, who had vegetables, coated eggplant with the oats, deep fried it and put a corn and parmesan salad in the middle of the eggplant.  It didn’t look very appealing, and Scott laughed at it.  Carla had nuts and grains.  I add walnuts and raisins to my oatmeal and it’s delicious and makes it a more satisfying meal.  Carla made  pecan and Quaker Oat crusted tofu with an oatmeal and lentil salad.  ??? Kinda strange… Scott liked it though.  Jamie had fruits.  Instead of doing a dessert she made coconut and oat crusted shrimp with a nectarine salsa and avocado crème fraiche.  Very creative and it looked delicious.  Does anyone else think this Scott Conant is sexy?  I do.  Oh did you just see him smile.  DAMN.  Hosea made wiener schnitzel because he had meat.  It was accompanied by a warm potato salad and mustard sauce.  Looked great to me.  Leah picked seafood.  She prepared a Quaker Oat crusted branzino (which is a Mediterranean sea bass) and mussel with escarole and bacon.  Jeff had to make a poultry dish.  He made a Quaker Oat crusted chicken paillard with grits and fried zucchini.  I think Jeff is a hottie too.  Scott chose Leah and Fabio as the worst dishes.  He also noted that Jeff’s dish was too heavy.  Scott really enjoyed Jamie, Carla and Stefan’s dish.  He chose Stefan as the winner.  He is very talented.  Hosea is pretty jealous of him. 

The chefs are instructed to go to the stew room for their surprise.  They are given chef coats with the #5 (for season 5) and their names, like a jersey.  The challenge is called the TOP CHEF BOWL.  The challengers will be chefs from seasons past.  The lineup includes Andrew D’Ambrosi (season 4), Josie Smith Malave (season 2), Andrea Beaman (season 1), Spike Mendelsohn (season 4), Camille Becarra (season 3), Nikki Cascone (season 4) Miguel Morales (season 1).  Each chef will have to go head to head against a past season’s chef and they will have to cook regional cuisine from the team that they are assigned to.  I can’t believe they didn’t have the Ravens, I’d like to see them try to make a crab cake better than the ones at G&M.  Stefan chooses to go against Andrea and picked the Dallas Cowboys.  Smart move.  She’s a vegetarian chef.  Jeff and Josie will both be cooking food based on the Miami Dolphins.  I think they are both from Miami.  Fabio and Spike have the Green bay Packers.  Hosea and Miguel have Seattle Seahawks.  Leah and Nikki, who are both from NY have the Giants.  Jamie and Camille both have San Francisco 49ers.  I know Jamie is from there.  Carla and Andrew have the Saints.   That seems like an easy one- crawfish!! 

The chefs are only given 20 minutes to actually cook their food, but are given two hours to plan and look through the given ingredients.  Did Hosea almost set Leah on fire??  Carla is kind of growing on me.  Can anyone guess who is going to win the $10,000 bonus fan favorite prize?   Maybe Fabio?  Please write your guess in my comment section.  I’m curious to know who you all like.  During challenge day the audience is made up of past contestants wearing their favorite jerseys.  Two chefs will cook per round head to head.  The judges will note on who scores a touchdown (or wins the round) which is worth 7 points.  Then 5 fan tasters will vote on her gets the field goal (which is worth 3 points).  Very creative challenge.  Nikki and Leah go first.  Nikki made chicken livers with onions and goat choose on challah bread.  I love challah bread.  MMM it looks good.  Leah seared a NY strip with creamed corn, snap peas and an arugula salad.  Leah scored the touchdown and Nikki has the field goal.  Any chef from season 5 who loses will be up for elimination.  Miguel and Hosea are next.  They are talking some serious smack to each other while cooking.  Miguel made a cedar plank salmon with noodles and mushrooms.  I hate salmon and mushrooms, so that’s a loser for me right there.  Nice presentation though!  Hosea made a crispy salmon roll with ginger blackberry sauce.  It looks good, but I think I see some mushrooms in there.  UCH.  They look like adorable eggrolls.  Hosea wins the touchdown and the field goal!  Carla and Andrew go against each other next.  Andrew is an entertainer and very funny.  He’s a got a great personality.  Andrew made a crayfish crudo with a spicy lime vinaigrette.  He definitely got New Orleans down, but is that something you want to eat while you’re watching football?  It is very creative and presented well.  Carla made a crawfish and andouille gumbo over stone ground grits.  Carla scored the touchdown.  Way to go Carla.  Andrew got the field goal though.  Andrea and Stefan are the next to compete.  There is some flirting action going on for sure.  Andrea made a tex-mex chili with fried corn chips and a guacamole coleslaw.  Stefan was ambitious and did two different meats over two salads.  He roasted pork over a coleslaw and NY steak over a corn salad.  It’s making me hungry.  Andrea took all ten points because she was the fan favorite; the judges were split.  I’ve never seen Stefan’s head so red and he just called himself a douchebag.  Okay….   Camille and Jamie cook next.  Camille made miso sweet potato mash with mustard crab meat and salad.  It looks awesome and I love sweet potato and crab.  Jamie made a crab cioppino with olives, basil and toasted sourdough bread.  It also looked really good.  The judges are split, but the fans pick Jamie so she gets the full 10 points.  Josie, who competed against Jeff,  made a warm rock shrimp ceviche with papaya.  Is it even ceviche if it’s warm?  Jeff also made a rock shrimp ceviche with a sangria sorbet.  It was a beautiful presentation and looked so refreshing and delicious.  The judges picked Josie and so did the fans.  She received the full ten points.  Good for her.  I think Jeff may be going home.  Fabio is the last to compete and if he loses then team season 5 will lose.  Can Spike win it all for the allstars?  Why isn’t Jill wearing a Ravens jersey?  I don’t like you Jill!!!  Spike made a five spice venison with port reduction and micro herb salad.  Fabio also made venison with a mustard sauce and mache salad with cheddar.  Fabio overcooked the venison.  Spike won the touchdown, but Fabio won the field goal.  The home team won 37 to 35.  Close game chefs!! 

Stefan, Fabio and Jeff are on the bottom.  Why did Jamie turn her headband down like that?  She looks like a moron.  Sorry, I know this is a foodie blog, but those who know me, also know I am a fashionista.  Carla won the challenge.  She won two super bowl tickets.  Are you kidding?? That’s AWESOME. 

Jeff is eliminated.  Fabio overcooked the venison, but whatever.  UNTIL NEXT WEEK and can’t wait.  Chef Ripert will be guest judging.  

PINK TACO

PINK TACO

I went to the Pink Taco in Las Vegas (The Hard Rock Hotel) for dinner last night.  I went with a friend and we sat at the bar tables.  Our server came over right away with chips and took our drink we orders.  We both ordered the mi casa su casa margarita on the rocks with salt.  The chips came with three kinds of salsa which was really nice.  Sure beats the hell out of bread and butter!  I ordered the Carne Asada (steak) tacos.  The taco platters (below) come with rice and refried pinto beans.  The meal was really great and satisfying.  The meat was seasoned well and tender.  I would definetly go back.  It was simple, good, Mexican food.

www.pinktaco.com

yes!! They serve pink margaritas!!!!

I believe they have happy hour from 4-7, half off appetizers and 2 for 1 margaritas.

V-NO THURSDAY 1/29 BALTIMORE

Head to V-NO WINE BAR in Fells Point this Thursday 1/29 for a free wine tasting event!  All featured wines will be 10% off!!

www.v-nowinebar.com

BEST BITE: SUSHI TO GO

HARA SUSHI

12222 Wilshire Blvd, Los Angeles CA 90025

810-820-1021

www.harasushi.com

Hara Sushi, in Brentwood, may look like just a tiny hole in the wall, but it's proof that looks can be decieving.  My friend and I planned on dining in, but the wait was really long, partly due to the small space, but mostly because the sushi is delicious, fresh and CHEAP!  So, we ended up ordering in.  Had we called it in we wouldn't have had to wait  half hour, but it was worth the wait.  I hear if you go on the weeknights you will have no problem getting a table or spot at the sushi bar.  My friend likes to sit at the sushi bar when they're not busy, because the chefs will give you a lot of attention and let you try random things.  

I ended up way over ordering and have dinner and lunch for the next day :-). Because we ordered so much we got a few free miso soups and an order of edamame.  I also got a spinach salad. It was really good.  I like it when it's bright green.  I ordered the bundy roll with spicy tuna and shrimp inside topped with a crab mix.  The sauce came on the side.  I really liked that for some reason.  I also ordered the Ginza roll which was good, but I liked the other roll a little bit better.  The roll had spicy tuna and avocado inside and was topped with albacore and japapeno.  Clearly, I like it spicy!!  

LA SCALA CHOPPED SALAD

LA SCALA BEVERLY HILLS

http://www.lascalabeverlyhills.com

434 N Canon Drive, 90210

310-275-0579

(another Location in Brentwood)

La Scala Beverly Hills has been a Hollywood staple for over 50 years and after eating there I know why.  Their food is simple, class and consistent.  They don't try to over do anything, but just make the food well, which is what keeps people coming back.  I sat outside at the Beverly Hills location on a a nice hot sunny day (did I mention this perfect 80 degree day was in January?).  Our server was friendly, warm and attentive.  My friend and I each ordered a cup of the cream of corn soup.  It was one of the best soups I've ever had.  I'm pretty hard to please with soups, I'm not a huge soup person.  It was delicious.  I wish I had ordered a bowl or that it wasn't a special, because now I can't go back and order it again.  Then, I ordered the famous Jean Leon chopped salad with tuna. The girl I was with ordered turkey.  They looked exactly the same.  The salad is lettuce, mozzarella cheese, tuna, chick peas and their secret dressing chopped.  You could pretty much eat it with a spoon.  The waiter garnished my salad with fresh parmesean cheese and ground pepper.  They also served us bread, which was really good.  I was pleasantly full afterwards and really enjoyed my meal.  I will definetly go back and hopefully next time have time to shop in the area.  

I decided to recreate my own tuna chopped salad at home.  It was pretty easy and satisfying.  I chopped lettuce, tuna, mozzarella, parmesean, pepper, and tomatoes.  I mixed them really well and then added italian dressing and fresh ground pepper with a pinch of sea salt.    It's an easy, delicious, healthy and inexpensive lunch.  Maybe you don't want to pack it and up and bring it to your office though!

LOS ANGELES RESTAURANT WEEK

(DOLCE ENOTECA E RISTORANTE)

LOS ANGELES RESTAURANT WEEK

I wish I were in LA this week for restaurant week.  January 25-30 and February 1-6.

http://dinela.com/restaurantweek/

(MAISON AKIRA)

PHILLY RESTAURANT WEEK

PHILLY RESTAURANT WEEK

http://www.centercityphila.org/life/RestaurantWeek.php

January 25-30 and February 1-6

Cooking Demonstrations at La Cucina at the Reading Terminal Market, 12th & Arch Streets, in conjunction with City Paper. Noon – 1pm.

1/26: Time with Chef Josh McCullough
1/27: Le Castagne with Chef Brian Wilson
1/28: Roy’s
1/29: Rum Bar, Chef Adam Kanter
1/30: Lolita, Chef Marcie Turney

Chefs will prepare, demonstrate cooking techniques and sample item. Free, but limited to 25 people.

(upstares at varalli)

THE VIEW 1/27/09

WATCH ANDREW AND SPIKE FROM TOP CHEF ON THE VIEW THIS TUESDAY 1/27/09

The boys will teach viewers how to make delicious recipes that will keep your stomach and your wallet full!!  Plus they are prettty entertaining to watch and Spike is very sexy!!

ATTENTION BAILTIMORE: IT'S TIME FOR RESTAURANT WEEK

(Togarashi Crusted Sea Bass w/ Sauteed Edemame, Braised Baby Bok Choy and Carrot Ginger Burre Blanc from FIN STEAK AND SEAFOOD)

Hey Baltimore!  It's time for

RESTAURANT WEEK

Go out and enjoy tons of lunch and dinner specials all around Baltimore and check online to see which restaurants are doing wine pairings with their meals.  Don't let the Raven's loss last week get you down, go out and drink and dine your sorrows away by eating some of the best that Baltimore has to offer.  And if you haven't been... you must check out MEZZE, MELI or Kali's Court.  If you've been...then be adventerous and try something new!!

Happy dining!!!!

www.baltimorerestaurantweek.com

(rack of berkshire pork with a red wine reduction, grilled peaches and a fennel and arugala salad at Cinghale-Osteria)

JINKY'S CAFE - SANTA MONICA

JINKY'S CAFE IN SANTA MONICA

I went to Jinky's Cafe with two girlfriends after a nice relaxing day at the Santa Monica beach.  It's located on 2nd street and if you are not careful you will walk right past it like we initially did because it is kind of tucked away on a corner and you enter from the side not the front.  It's a cute little place that is open for breakast, lunch and dinner and has a nice (but small) outdoor seating area.  I wasn't in the mood for breakfast food, otherwise , I would have ordered it.  The breakfast looked amazing and they serve it all day.  Next time I go,  I will make sure it is for brunch.  I ordered a salad and was surprised but how large and varied the menu was.  So many of the salads sounded delicious.  I ended up settling on the Sherman Oaks Delight.  The S.O.D was a mixture of spring lettuce, grilled asparagus, caramelized walnuts, cherry tomatoes, dried cranberries and goat cheese.  I added chicken and avocado and orderd basalmic on the side.  The dressing was some o the best dressing I'd ever had and the ratio to goodies in the salad and lettuce was perfect. Sometimes restaurants tend to skimp on the extras which is what really makes the salad delicious.  Don't you agree??  My friends shared fries and a chicken sandwich. One of them really likes honey mustard with her fries and they gave it to her with no extra charge which is nice.  However, it looked and felt like hair gel.  It was GROSS!!!  The server agreed it was a little weird, but it was all they had.  It was like nothing I had every seen.  The girls agreed the sandwich was good, but messy.  The menu also said that the fries were handcut, but they looked, felt and tasted a lot like the oreida frozen fries I was served as a kid.  I wouldn't surprise me if they were.  Anyways, it was a good lunch and I would go back!

For more information check out http://www.jinkys.com/

There are 3 locations in SoCal (Sherman Oaks, Santa Monica and West Hollywood)

TOP CHEF REPORT

(Hosea's sashimi)

TOP CHEF REPORT

Since I last left you, Top Chef has gotten a new judge, British food critic Toby Young and has lost Arian, Eugene and Melissa.  Tonight is everyone’s favorite episode…RESTAURANT WARS.  Stephen Star is introduced at the quick fire challenge as the guest judge.  He owns Budakhan and a few other successful restaurants.  The quick fire challenge is a “tasting” challenge.  Stephen will pick the top two chefs who will be the executive chefs in their “restaurants” for the elimination challenge.  The chefs are given 30 minutes to prepare their signature dish.  Carla’s cuisine of choice is rustic American, she made a cod seared in tomato oil with Italian salsa and a mache green salad.  Stephen felt it lacked salt.  Hosea would like to open a seafood restaurant, he prepared shrimp with morel mushroom, cream sauce, garlic potato puree and poached asparagus.  Stephen said it was “very good”.  Leah prepared a tempura poussin with dashi, soy sauce and rice wine vinegar and sautéed mushrooms, it was Philippine inspired.  Stephen said it was “tasty”.  Stefan called his cuisine Euro-American, and he fried white asparagus with trout, an asparagus salad and white asparagus soup.  Stephen said everything was very good.  Jeff grilled salmon with sunchoke and artichoke puree, grilled corn and asparagus salad.  Stephen said it was mushy, that’s not good!  Radhika, of course was inspired by Indian cuisine, she pan seared a cob over butter braised corn, spinach and chorizo with cream sauce. I think I would like to eat this dish the best.  The cod looked perfectly seared and cooked.  Radhika is growing on me, but I’m not sure she’s assertive and creative enough to be top chef.  I will say she is talented and cooks consistently well.  Stephen liked her dish and said it was well seasoned.  Jamie’s dish looked really good too.  She made Chilean sea bass with creamed corn, bacon, peas and garlic scape. This is something I am going to have to try at home ASAP.  Stephen said it was refreshing and good.  Fabio was pretty ambitious with his Mediterranean lunch menu.  He made a tuna and swordfish carpaccio, roasted vegetable salad and a filet mignon sandwich.  Stephen said it was a little too salty.  Fabio was offended that Chef Star referred to his filet mignon sandwich as a cheese steak sandwich.  Stephen picked Jeff and Fabio as the bottom two.  The two chefs that were chosen to be the executive chefs are Radhika and Leah. 

Radhika chooses Jeff, Jamie and Carla.  Leah picked Stefan, Hosea and Fabio.  I think Leah’s team is the stronger team, but anything can happen during restaurant wars!  The teams are given $5,000 to spend at Pier One to decorate their restaurant.  Then, they go back to their apartment to plan their menus.  Leah is having trouble taking control, even though she is the team leader.  Stefan is pushing her around.  Radhika is giving too much control to Jamie, she is supposed to be the leader, so if she sits back and let’s her team take over, she will be on the chopping block if their team loses. 

After the teams are done planning their menu, Hosea and Leah get a little too comfortable on the couch.  They end up kissing, even though both of them are supposed to be in committed relationships at home.  Who’s excited for the reunion show now???  MEEEEE!!!!! 

The next day, Hosea regrets the kiss and Leah feels weird about it.  The tension is upsetting the other two team members.  Radhika and Carla go to whole foods for the team and Jamie and Jeff go to the restaurant depot.  Stefan and Hosea go to Whole Foods, while Fabio and Leah go to restaurant depot.  After shopping, the chefs begin to set up their restaurants and prep and cook their food.  Leah’s restaurant will be called SUNSET LOUNGE.  They will serve an egg roll, sashimi two ways, short ribs, coconut curry bisque, seared cod, chocolate parfait and a panna cotta.  I think it sounds awesome.  They have Fabio at the front of the house, which  I think is a smart move since he is personable and outgoing.  Radhika’s restaurant will be called SAHANA.  They will be serving a curried carrot soup, grilled scallop with a chickpea cake, braised lamb shank, seared snapper, baklava, chocolate cake and frozen yogurts.  This menu also sounds really great.  I can’t decide which one I’d rather eat at.  Three desserts is really ambitious.  Radhika has chosen to be at the front of the house.

Hosea and Leah’s minds are both elsewhere and it’s really tense in the kitchen.  They are both feeling really guilty about cheating on their significant others (which they should).  Leah picked a cod with a lot of bones, which is going to shred the fish and might ruin the dish.  Carla’s frozen yogurts keep falling and she is nervous that she will be sent home because of it.  Stefan is also having trouble with his dessert.  His panna cotta won’t freeze and set. 

It’s time for service.  I wonder how these random people get chosen to taste the food.  I would love that opportunity.  Jamie is upset with the waiters.  She feels they aren’t paying attention to detail and that food isn’t being brought out.  Sahana serves naan bread, which is really good traditional Indian flatbread.  The judges go to Sahana first.  The judges like the carrot soup, scallops and chickpea cake.  The lamb looks gorgeous and I like cinnamon on meat.  The judges liked it a lot.  They didn’t love the snapper, they felt the tomato water added too much liquid to the plate.  I agree.  I had watery fish!!  The desserts didn’t really turn out right.  Carla might be going home if they are the losers.  I think I would like the fig frozen yogurt.  They forgot to give Tom a spoon.  One of the guests said that the yogurts tasted like lotion.  Uh-Oh that can’t be good.  Radhika’s restaurant had a wait. She wasn’t prepared for the amount of people that came to her restaurant.  Guests commented that she wasn’t friendly and really flustered.  Tom said was disappointed she was in the kitchen so much.  He made a point for them to leave to prove that she wouldn’t even be able to say goodbye to them because she was never on the floor.  It’s a good thing their food was good.  Fabio is charming at the other restaurant.  He is outgoing and attentive to the guests.  The judges felt he was warm and fabulous.  This restaurant served an amuse bouch; the eggroll.  It was really cute!!  Unfortunately, Tom didn’t think it was a good eggroll.  They thought the soup was just okay, and that the sashimi needed salt.  The short ribs look excellent and the judges think it’s good and well cooked.  The cod was under cooked and the sauce was too sour and salty.  Sunset’s desserts looked really good, and the judges were pleased.  The chocolate looked awesome; I wish I could be eating it right now.  They made a mint, mango and chocolate lollipop to refresh the palate after the meal.  The judges are pleased with Stefan, so I think he is safe.

The judges like Sahana’s food better overall, but had a better experience at Sunset and the desserts were much, much better. 

The Sunset Lounge team is called to the judges table first.  They are the winners because of Fabio’s service and Stefan’s desserts.  Leah is told her cod is the worst dish of the evening and would be going home had they not won.  Stefan is announced the winner.  He has won a suite of GE appliances.  What a great prize!!  This means that Radhika’s team is the losing team.  Radhika didn’t actually make any dishes.  I think this team lost because of Radhika and desserts (Carla).  It is between the two of them for sure.  Carla admits to not being happy to what she put out.  I think Carla might be a little crazy.  She said she was sending out love with her dessert to make it more delicious.  Jamie defends her and the failing freezers.  Tom is disappointed that Radhika didn’t take charge of Carla and tell her to change her idea.  She admits to not being a leader and put everyone on the same level.  Radhika didn’t follow through or pay attention to detail.  Radhika is asked to pack her knives and go.  And then there were seven…. Until next week....

(Stefan's Panna Cotta)

NEW YORK RESTAURANT WEEK

(Butter restaurant)

Hey New York

WINTER RESTAURANT WEEK IS HERE

Enjoy meal specials January 18th-23 and 25-30

at participating restaurants

log on to http://nycgo.com/restaurantweek/

for more informaiton 

(Craftbar)

KETCHUP IN WEST HOLLYWOOD

KETCHUP IN WEST HOLLYWOOD

I have been wanting to go to KETCHUP (owned by the Dolce Group) for quite some time and finally went this past Friday.  I went with a group of nine girls and had a really fun and enjoyable evening.  I arrived with two of my friends and we met up with a few more girls in the bar area (the bartenders were hotties).  I ordered a Belvedere Dirty martini, a lot of the girls ordered wine.  They have a pretty extensive wine list, which is unexpected since they are kind of an upscale comfort food concept restaurant.  They also have a really impressive specialty cocktail list.  

I loved the Decor ; a red and white theme.  It was very fresh, modern and original. The Atmosphere was sexy and trendy.  We sat at a large booth, the table was white and we sat on a large white leather couch (pretty comfortable).  Red round lights hung from the ceiling and the artwork was "ketchup" themed (duh!).  

Second after we were seated our friendly waiter came up to the table to take the remaining drink orders and to let us know he was obsessed with our table.  Who wouldn't be obsessed with a group of nine well dressed, attractive ladies? (right??)  We also but in two orders of the "3some"  which is an order of three different kinds of fries and 5 different ketchup dipping sauces.  The fries were okay and I only liked two of the ketchups, I tasted wasabi in one of them and it left an awful taste in my mouth.  They served us skinny fries (they were kind of cold), sweet potato fries (the cinnamon was a nice touch, but I've had WAY better) and regular fries (maybe they had a little garlic on them, they were nothing memorable).  During our appetizers the shot girl came around and offered us a complimentary sample.  Yes, I said a shot girl,  this was unique.  I'd never seen a shot girl come around in a classy restaurant before.  It is a good way to try some of their speciality cocktails though.  We all ordered the raspberry martini to make it easy on her.  Pauly shore came over and chatted our table up too.  The shot was okay, but I didn't see a raspberry martini on the menu so I am not sure how it was really relevant.  I ended up ordering the Don Julio martini (or at least I think that is what it was called).  It was tequilla, citronage and triple sec.  It was a little to tart and sweet for my taste.  I think it had sour mix in it, even though it says it doesn't on the menu.  They brough out a bread basket, the butter they served was not good, and the bread they served were those hard breadsticks (who doesn't love those) and burnt soft pretzels which I actually liked.

For dinner, I shared two appetizers and one entree with my friend.  We shared the KOBE sliders.  They were two mini cheeseburgers, with kobe beef, cheddar cheese, pickle, bacon and homemade ketchup.  The homemade ketchup tasted like thousand island dressing and I thought the pickle was a nice addition.  I don't usually put pickles on my burger. The bun was really good, soft and fresh.  The burger itsself was good, but nothing special, just a typical slider. It was a good burger though, perfectly cooked and not too greasy.    

I really enjoyed the drunken scallops.  They were perfectly cooked and I loved the bacon/ale sauce they were cooked and served in.  They were absolutely delicious!!  They were accompanied by lobster mash which was innovative and tasty!  It was a creative side that packed a ton of flavor without being over bearing.  It was a rich a creamy dish, but not too heavy.  It was a perfect balance of texture and flavor and made my taste buds extremely happy.  :-)  It was also a gorgeous presenation.

We also shared the mini crab cakes.  They were served in a spicy mayo sauce and they were disappointing.  I am from Maryland so it really wasn't something I should have even bothered with.  The cakes were ALL FILLER, NO MEAT and fried.  This is not how you make a crabcake.

We skipped dessert since we were going out to CoCo Deville (a really fun time!!!) for some more cocktails and dancing.  The bill wasn't too high.  I think it was a pretty reasonably priced meal. You should expect to pay at least $40 a person, and they actually require it if you are a group of 9 or more.  Lonnie Moore, one of the owners came over to the table and was very friendly and chatted with us for a bit.  He's a very nice guy.  I tried a bite of my friends mahi mahi and thought that it was kind of bland.  She didn't love it either.  There is definetly a wide range of choices and they are also open for lunch.  Log on to www.dolcegroup.com for more information and info on their other great restaurants.

LITERATI CAFE

LITERATI CAFE

www.literaticafe.com

12081 Wilshire Blvd.

Brentwood, California

310-231-7484

I walked to Literati Cafe in Brentwood with my friend who lives on Mcclennan Drive.  The weather was 80 and sunny with a cool breeze, a.k.a A PERFECT DAY!  When we got to Literati Cafe it was packed.  We had to wait about 8 minutes before we were able to order.  The price was kind of high for lunch, but this is Brentwood, it was pretty standard and expected.  I ordered the Cobb Salad (pictured below).  It was pretty good.  It had turkey, bacon, blue cheese, tomatoes, avocadoes, eggs tossed together in romain lettuce and then chopped and served with a blue cheese vinaigrette.  I love when salads come chopped because they are easier to eat and viniagrette made the salad a bit more light.  We sat outside.  The patio area is small, but really nice.  My friend didn't get her food until like 10 minutes after I received mine.  My salad probably came out about 5 minutes after ordering.  She ordered the greek salad with grilled chicken.  The grilled chicken is cajon style and she really like it, but said the salad itsself was kind of bland and nothing special.  She also said it was hard to eat because of all of the long leafy greens.  They served bread and butter with the salads, they bread was really good and fresh and the butter was half melted (which I think is the perfect way to serve it).  Overall it was a good, but not great lunch.  

WHAT I'M LOVING NOW

WHAT I'M LOVING NOW

YORK SUGAR FREE PEPPERMINT PATTIES

I love these York Peppermint Patties from Hershey's!  The sugar free ones are awesome.  Unlike, a lot of other sugar free alternatives, these actually taste like the original.  They are also the same size, a lot of times the only difference between the "healhier" junk food is a smaller portion and higher price, but not these.  They are the perfect sweet, minty ending to a meal without un-doing your whole day of eating right and staying active.  3 pieces had 80 calories and 3.5 grams of fat.  I would stick with one per after meal since they do have 28 grams of carbs.

http://www.hersheys.com/products/details/sugarfree/

Log on for more sugar free options!

SAN DIEGO RESTAURANT WEEK JANUARY 11-16

(Featured: 1500 Ocean at the Hotel Del Coronado)

SAN DIEGO RESTAURANT WEEK JANUARY 11-16

Hey Charger fans, it's time for winter restaurant week!  So go ahead and celebrate your win today by dining out at one of the amazing participating restaurants.  http://www.sandiegorestaurantweek.com/

During restaurant week, chefs from a few of the participating restaurants have partnered up with Girl Scouts of San Diego Imperil Counsil and will be creating desserts incorporating your favorite cookies!!! 

I was browsing some menus online and if you make it to 15oo Ocean I would definetly order a SUNITINI if I were you (Tommy Bahama rum, Cointreau, pama liquor, lime juice and OJ).

Happy dining and GO CHARGERS!!!!

TOFU-RIFIC STIR FRY

TOFU-RIFIC STIR FRY

Every new years, people always resolve to eat better.  I don't make resolutions myself, but I would like to kickoff 2009 by eating right and providing healthy, delicious recipes to help other reach their goals.  I thought it would be fun to try cooking with tofu. I've had tofu in miso soup, but I've always been to afraid to cook with it.  I also want to branch out and eat more vegetables.  I use a lot of broccoli so I am going to start cooking with other vegetables (except mushrooms of course).  I have recently started cooking with peppers (and even dicing up some yellow ones and adding them to my chinese chicken salad http://chefstaceybeth.blogspot.com/2008/12/new-product-alert_17.html).  I didn't even think I really liked peppers that much, until I taught myself how to cook them.  Peppers are great because they don't have a lot of sugar or carbs, but they keep you full for a long time.  So I hope you enjoy my COLORFUL stirfry.  It's pretty simple and easy to make and tastes great, so great that I made it for dinner two nights in a row!!

You will need:

Firm Tofu

Brown rice

Peppers (bell peppers any colors or use all three)

Carrots

Peas (canned, frozen or fresh)

Brocolli (I used fresh, but you can you frozen)

Teriaki sauce

1. Cook rice accordingly and set aside

2. slice peppers, carrots and tofu (into cubes)

3. steam broccolli, I do this by taking a handful, placing them in zip lock bag with water and microwaving them for 2 minutes and then straining

4. heat olive oil in a pan and stri in carrots and peppers (they will take longer to cook than the tofu and peas)

5. stir the for about three minutes, then stir in rice, tofu, peas and broccoli

6. Stir in teriaki sauce (I like to start in the middle of the pan and make a circle so that its even and doesn't burn)

7. ENJOY!!

MISS SHIRLEY'S CAFE

MISS SHIRLEY'S CAFE

I went to the Miss Shirley's on Cold Spring Lane (one recently opened in downtown Baltimore) with a friend for lunch.  They also have an amazing brunch (expect to wait on a Sunday) and some of the best sweet potatoes fries I have ever had.  They serve them with two a flavored ketchup and an aioli dipping sauce and they are un-skipable!!  I ordered the "can't beet this spinach salad" and it was pretty unbeatable.  I don't even really like beets that much, at least I thought I didn't, but this salad was delicious and out of the world.  I really enjoyed it.  The salad had red and yellow roasted beets, pear slices, pumpkin seeds, goat cheese, red onion, over spinach with poppy seed balsamic dressing.  I ordered it with grilled chicken, which was perfectly seasoned and warm and without mushrooms because I hate them (and found three in my salad).  It also came with a piece of flatbread on top that was really good.  My friend ordered the side by side (below).  You can order half a soup and half a sandwich.  She ordered pumpkin soup which looked awesome and a tuna salad sandwich.  They don't toast the bread and they don't really give you much tuna.  It's pretty expensive and it's basically bread.  I love Miss Shirley's though and have never been disappointed with anything I order.  I always leave full and happy.  Check it out http://www.missshirleys.com/pdf/menu.pdf

BURGER BALL @ GOOD STUFF EATERY, D.C.

BURGER BALL @ GOOD STUFF EATERY, D.C.

Spike Mendolson's, a top chef season 4 favorite, restaurant GOOD STUFF EATERY will be open 24 hours 7 days straight in honor of inauguration (OBAMA!!!!!).  The excitement begins January 16th.  If you are in the area please eat here and support his new restaurant.  

For more info check out

www.goodstuffeatery.com

YES WE CAN, OOPS I MEAN PECAN!

YES PECAN!

"YES PECAN!" An Inspirational Blend!  Amber Waves of Buttery Ice Cream With Roasted Non-Partisan Pecans. 

If you decide to indulge in some “Yes Pecan” in Scoop Shops during the month of January, Ben & Jerry’s is donating the proceeds to the Common Cause Education Fund.

Common Cause is a nonpartisan, nonprofit advocacy organization founded as a vehicle for citizens to make their voices heard in the political process.  They are committed to honest, open and accountable government, as well as encouraging citizen participation in democracy.  Their Education Fund conducts research, education, and outreach activities.  Check out http://www.commoncause.org to take action.

Find “Yes Pecan” at a Scoop Shop near you!

In addition to the flavor in Scoop Shops, for every person who joins Common Cause or donates $1 to the Common Cause Education Fund, Ben & Jerry’s will also donate $1.  Visit our Facebook page to learn more.

MERIDIAN 54 IS THE NEW RED FISH

MERIDIAN 54 IS THE NEW RED FISH

845 S. Montford Ave

Baltimore, MD 21224

www.meridian54.com

I went to Meridian 54 tonight with a friend for dinner.  They are also open for lunch and dinner.  Meridian 54 recently re-opened and has been the third chef at the old red fish spot in the past 5 years (there could even more a few more than that).  Red Fish has definetly has a lot of trouble getting it's act together.  However, they have completely redone the concept and menu and are under new management and yet another new chef, so I decided it was time to give this place a chance.  I am pretty desperate to find a new restaurant opening in Baltimore.  Since the economy is so terrible, a lot of long standing favorites are closing.  

When we got there we decided to sit at a bar table since the dining room and bar were both REALLY EMPTY.  I don't like to be the only person sitting in a dining room and at least there were about 4 other people sitting at the bar.  I didn't really like our server, who also doubled as the bartender.  I thought she over explained things (I'm not a moron) without being asked and was really slow.  They were also out of the first two wines my friend and I tried to order. I ended up getting a glass of merlot which was just fine.  My friend did have a dietary restriction (kosher) and the server was very good about checking the ingredients and didn't seem to be annoyed at all, even though we sent her back to the kitchen about 3 times.

We started with the Pita Plate ($5) which was great.  For a little money you got a ton of food!  The plate came with unlimited pita and a trio of dips, hummus, olive tapenade and tomato tapenade.  The tomato was my favorite.  I thought that hummus was a little dry and that the olive was really good.  

For our entrees I ordered the Arugula and Sweet Potato Salad ($8) and added on rare steak ($4.50).  The salad was REALLY GOOD it had toasted cashews, blue cheese and a sauvignon blanc vinaigrette dressing.  The steak, however, was over cooked, bland and chewy.  I should have ordered chicken!  I was really craving meat though.  My friend ordered a pasta dish with penne, peas, sundried tomatoes and a cream sauce.  It was kind of bland, but she seemed to like it. 

We were too full to get dessert.  Everything was really reasonably priced and they had a big menu, which might be why their food overall was just okay to good.  They don't seem to focus or specialize one anyone thing or do any one thing specifically well.  Overall it was a pleasant evening.  I wish them luck.

TODD CONNER'S

TODD CONNER'S

700 South Broadway
in the Heart of Historic Fells Point
Baltimore, MD 21231
410-537-5005

www.toddconners.com

We went to Todd Conner's for the late game this Sunday.  It serves the normal bar fare with some upscale dishes.  I've eaten here before and never been thrilled and this time was no different.  We sat at the bar.  The bartenders are friendly and attentive and make an AWESOME Irish coffee.  I've never had a bad Irish coffee, but it was perfect on a cold day where I was tired from the hard partying of the previous Saturday night!  

I ordered the Thames St Turkey Wrap with bacon, swiss, lettuce, tomato and ranch dressing.  They gave us chips while we were waiting, they were herbed and served warm and were irresistable!  I also got a side of pasta salad with my sandwich.  The pasta salad was pretty bland.  The sandwich did the job, but definetly not dying to go back and probably will never be craving one.  The wrap felt kinda stale and chewy and the turkey was bland and sliced too thick for my personal taste.  There wasn't much bacon on it and the ranch was a bit watery.  It was just okay, but a decent size and filled me up.  They have all sorts of games, specials on various nights and trivia night so I would definetly go back for the fun and atmosphere, but not just simply for the food.