French Laundry
One of the world's most talked about restaurants, and worth it.
Read MoreAugust 29, 2015 with Scott Tremonti
The Urban Oven was originally founded in Seattle by Chef Scott Tremonti, a renowned Pizzaiolo with uncompromising pursuit of perfection. In 2012, Chef Scott moved the operation back to Los Angeles and quickly began assembling a crew of aspiring Pizzaiolos who shared his passion for authentic artisanal pizzas. By combining freshly sourced ingredients with old world crust, we create culinary masterpieces fresh from the wood oven reminiscent of pizza in its purest form, when it was created as a gift to royalty.
Now, after years of experience and training by some of today’s top pizzaiolos, Chef Scott has built an ardent following and he and his staff gladly share their authentic Napoli-style wood-fired artisanal pizzas on the streets of Los Angeles made fresh on the custom-built mobile wood-fired food truck. Each pizza is made to order and creating the perfect pie is the goal we strive for each time we hit the streets.
Menu
1st
Charcuterie - Mole', Finocciona, Hot Sopressata
Honey and truffle drizzled burrata
Crostini's with pickled cauliflower and chile bread crumbs
2008 Uvaggio Moscato
2nd
Meatballs
2013 Uvaggio Antichi Viti
3rd /Salad
Beets with Blood Oranges and Fennel
2014 Uvaggio Rosato
4th / Pizza
Margherita
Prosciutto w/ Roasted Asparagus
Tre Fungi
Special Super Secret Pizza
2012 Uvaggio Primitivo
5th / Dessert
Lemon Olive Oil Cake
Uvaggio Vermentino Passito
July 25, 2015 with Clark Staub
Clark Staub is the founder of Full of Life Foods in Los Alamos, California. A self-taught baker and chef, he is an enthusiast for many things. His Full of Life Flatbread Pizzas can be found frozen in many grocery stores, his restaurant is open every Thursday through Sunday and he can be found baking around the country with his portable wood ovens.
Menu
Cocktails
Wine: 2014 J.Brix Cobolorum Sparkling Riesling, Kick On Ranch
Pan con Tomate with Bob's Well Bread
Cayucos (Abalone) Ceviche served in its own shell
Dinner
Wine: 2014 J.Brix Uncontainable Vin Gris of Grenache, Santa Barbara Highlands
Santa Rosa Road Heirloom Tomato Gazpacho
Wine: 2013 J.Brix The Augur Riesling, Kick On Ranch
Summer Salad Tutti Frutti Farm Heirloom Tomato and Melon Salad with Cracked Coriander and Balsamic
Wine: 2013 J.Brix Audire Pinot Noir, Kick On Ranch
Stonefruit-braised leg of Goat from Jimenez Family Farm in Los Olivos
with Blistered Padron Pepper Pistou and Summer Squash
Ravioli of Lamb Neck from Jimenez Family Farm
with Vegetable Ash Sauce
Dessert
Wine: 2013 J.Brix La Libresca Grenache, Santa Barbara Highlands
New Cuyama (Pistachio Cake) with Albion Strawberry Meringue and Rose-scented whipped Yoghurt
May 30, 2015 with Eric Nelson Brown
Menu
1st Course
Katsuramuki
king crab, avocado, cucumber, asparagus, tobiko, mustard greens
Paired with a crisp white wine
2nd Course
Tokyo Tostada
yellow fin, kiri, wasabi aioli, green onion,crispy wonton
&
Kasai Tempura
tartare stuffed tempura fried jalapeño, kappo shiro dashi
Paired with Kurosawa Nigori
3rd Course
Tako Sashimi
myer lemon, sunomono, togarashi,
&
Albacore Tataki Sashimi
crispy garlic, sugar cane, citrus soy, daikon
Paired with Shirakabe Gura
4th Course
Imperial Shrimp Maki
crispy shrimp, Japanesse aioli, eel sauce
&
Torched Shiro Maki
asparagus, yamagobo, ponzu
Paired with a light red wine
5th Course
Mandarin Creme Brûlée
raspberry and lychee fruit
Paired with Hand Crafted Cocktail
April 18, 2015 with Starry Kitchen & Phifer Pavitt Wine
Another amazing Eat+Drink Supper Club event with Starry Kitchen and Phifer Pavitt Wines!
Crispy Tofu Balls + Spicy Sriracha Aioli
Sweet & Sour Rib-Eye Beef (aka not-yo-momma's-Chinese-take-out)
Malaysian Chicken Curry
Young Chinese Mustard Greens + Pancetta
Braised Ginger Pork Belly
Surprise Dessert!
The Inn at Little Washington
If you're anywhere near Washington, DC, add the Inn to your itinerary.
Read MoreEat+Drink's Annual Napa Wine Excursion 2015
eat+drink's very first, official trip to Napa! I say "official" because I've been visiting Northern California, Napa and Sonoma for the past 20 years and finally some people have found out about my secret trips. This adventurous group of 10 wine-loving souls tagged along with me for three days of eating and drinking over a glorious weekend in January.
January, you say? Yes, January. January happens to have a three day weekend - Martin Luther King Jr weekend - and no one wants to go traipsing through vineyards in the winter so i get the place pretty much all to myself. I love it. We visited some wineries I knew well and others that were completely new to us. The focus of this trip was smaller, family-run wineries, spending time in the vineyard and winemakers on the cutting edge of breaking out. We had a great time and can't wait for next year!
Buccella
Buccella was our first visit on Saturday morning. This was probably our "fanciest" wine tasting because we were in Buccella's new tasting room and they created a great pairing accompaniment for us. "We chose the name Buccella, which means “mouthful” in Latin, to evoke the big, bold, concentrated layers that make our wines so luxuriously flavorful." And yes, these wines are bold. I love them so much I'm willing to shell out some serious $$ to get them. Bill and Alicia started Buccella over a first date and a bottle of wine - it doesn't get much better than that!
Marita's Vineyard
Marita's and Soma wines are made on a small piece of land in Coombsville, one of a few new AVAs (American Viticultural Area) in Napa. I found this lovely family of winemakers from a Wine Enthusiast article about this new AVA. I love everything new and not well known, so this fell right up my alley. The Montes family is in full work mode when you arrive. Bulmaro (Dad) is the winemaker and vineyard farmer, Sara (Mom) creates the delights for you to taste with their wines, and their daughters handle the business side. I can't get enough of the Montes family!
Spence
I love Ted Osborne and his wine with some unknown passion from some unknown source. He's that good. Ted is the winemaker for Spence, a premiere, limited production Howell Mountain Cabernet. It's pretty damn delicious and the property is to die for. I can understand why Ted never wants to leave the Spence Vineyard.
Olabisi is Ted's own label and if you haven't heard of this man and his wine yet, you do now so don't blame me when he becomes a huge force to be reckoned with. I met Ted when he was working at another winery and had just started his own label. After a quick barrel tasting, I bought a case that would show up many months later and I've been barrel tasting and ordering from Olabisi ever since. The Olabisi Cabernet Sauvignon "Black Pearl" Vineyard is my absolute go-to for big cabs.
MacLeod Family Vineyard
I was introduced to the MacLeod Family through Tilar Mazzeo. Tilar has written many books, but my favorites are Back Lane Wineries of Napa and Back Lane Wineries of Sonoma. If you have to buy any two books about Northern California wineries, these are the two. They aren't huge, you can throw them in your backpack, and they have a wealth of knowledge for all the things that are important to us eat+drink-ers....fun, interesting people making great food and wine. Never head up North without them!
September 20, 2014 with Starry Kitchen
Thi and Nguyen Tran have created an amazing food brand right out of their own apartment kitchen. At one point, their illegal restaurant was the most frequented/rated Asian restaurant in Los Angeles according to Yelp. Since then, they've gone legit and created their own space. but for one night, we get them all to ourselves!
Crispy Tofu Balls
Coconut Chili Snails
Turmeric Fish
Singaporean Chili Crab + Buttermilk Beer Beignets
Osmanthus Panna Cotta
August 23, 2014 with Katie Carey
What an amazing night with Chef Katie Carey straight from NYC! It was a deliriously lovely evening. In addition to Katie’s delicious New American Cuisine, we were very lucky to have Phifer Pavitt Wines and Elena Joelle Hendler joining us for the evening. The EJH luxury brand is absolutely amazing and I know you loved Elana's take on art and life as much as I did!
Snacks for Cocktails
Bombay Tea Sandwiches
Beets, Chili, Cilantro Yogurt Chutney
Cucumber Avocado Soup (Shooters)
Fluke Crudo, Chili, Lemongrass, Tomato, Coconut Milk
Dinner
Kale Salad
Cumin Pepita Vinaigrette, Mango
Crispy Squid Salad
Black Garlic Aioli, Summer Squash and Beans, Chicories, Hot and Sour Dressing
BBQ’s Lamb
Sweet Soy, Beer Glaze
Sides
Marinated Eggplant, Tomato, Black Vinegar, Mint
Brocoli Slaw
Smoked Trout, Dashi Mayonaise, Sesame
Dessert
Coconut Pana Cotta, Plum Soup, Thai Basil Granita
July 26, 2014 with David Feau
Ross Pollack took some amazing shots at the French Supper Club dinner with Chef David Feau. We had a delicious time eating his food and drinking La Vie Vineyards wine.
Menu
To Mingle
Provence Bistrot
arugula parmesan pizza strips
bacalao deviled egg
heirloom cherry tomato sel-sucre
melon and speck ham
2010 Viognier, Paradise Vineyard, Santa Barbara County
Dinner
1st course
smoked beets, lettuce, lemon-anchovy crème fraiche, salmon raw
2009 Pinot Noir “Black Mountain Reserve”, Santa Lucia Highlands
2nd course
chilled, roasted beef carpaccio, octopus-peppers vinaigrette, young garlic beignet, watercress
2009/2010 “Ballard Canyon” Syrah, Santa Barbara County
3rd course
bouillabaisse and squash ratatouilles
2010 Sangiovese “Sunset Hill Ranch” Central Coast
Dessert course
white peach and strawberry verrine, nougat blanc
Special Late Harvest/Dessert Wine
May 31, 2014 with Richard Wilson
I can’t get enough of Ross’ amazing pictures from our May 31st Italian Supper Club dinner with Chef Richard Wilson and Olabisi Wine from Napa. I’m just going to post them all!!!
Menu
Antipasto
Bruschetta over marscapone mousse
with a balsamic reduction on sourdough baggette.
Asiago Prosciutto wrap with a sprig of basil over multi-seed flat bread.
2010 Olabisi Napa Chardonnay
Insalata Italiano
Baby head mixed greens, roasted baby beets, artichoke hearts, nicoise olives, feta cheese, dressed with a lemon vinaigrette.
2011 Olabisi Carneros Chardonnay
Entrata
Pasta Inferno with meatballs, sausage and a savory red sauce.
2011 Olabisi Proprietary Red Blend
Dolce
Peach Tiramisu
April 26, 2014 with Clark Staub
Two weeks ago was our kick-off to the Eat+Drink 2014 Supper Club Season and it was AMAZING! If you were there, you know what I’m talking about and if you weren’t, WOW did you miss out on a culinary experience that would have blown your mind. Chef Clark Staub of Full of Life Flatbread and J.Brix Wines stuffed us full of food and wine until we cried for mercy. Check out the pictures above and kick yourself for not joining us!
1st Course: Morro Bay Oysters with Mignonette & Spring Pea Soup
Wine: 2012 j. brix “The Augur” Riesling, Kick On Ranch Vineyard
2nd Course: Burrata-stuffed Artichoke wrapped in Prosciutto & Spring-Greens Salad
Wine: 2012 j. brix “Audire” Pinot Noir, Kick On Ranch Vineyard
3rd Course: House-made Chorizo-stuffed Santa Barbara Squid w/Beans and Aioli & Shaman’s Flatbread
Wine: 2011 j. brix “La Belle Rêveuse” Syrah, Alamo Creek Vineyard
4th Course: Smoked Goat-Milk Ice Cream, Cajeta, Pistachio Cake
Olabisi Wines
Olabisi Wines just sent out their Spring Wine Club details and I wanted to share them with you immediately for two reasons: 1) Ted Osborne has created a magnificent wine he’s calling the Black Pearl. I had the luxury of tasting this wine straight from the barrel in January and I was blown away (check out Ted in the barrel room below!). You need this in your mouth now! 2) Ted and his amazing wines are coming directly to YOU via the Eat+Drink Supper Club on May 31st. Sign up for this dinner immediately!
Olabisi makes incredibly small quantities of wine so the best way to know about them is to Sign Up for the Olabisi Newsletter. If you’re a wine freak, like me, check out their Wine Club options that ship in April & November and Email them to get IN.
Joy3: 3 Bottles of each Wine / 6 Bottles per Shipment
Joy6: 6 Bottles of each Wine / 12 Bottles per Shipment
Joy Infinity: One Case of each Wine / Two Cases per Shipment
OLABISI Cabernet Sauvignon “Black Pearl Vineyard” 2010 ($90)
Wine Notes: Undisclosed hillside vineyard. Bright and dark black-red in color, this wine truly shines in the glass. Smell and taste black and red cherries, cassis, blueberry pie and a hint of mocha spice. There’s just enough luxurious French oak to frame all of the perfectly ripe and gorgeous fruit. Moderate tannin structure is evident on the soaring 60+ second finish that begs for sip after sip of this texturally sublime wine. Simply put, this is seamless, quintessential Napa Valley luxury Cabernet.Drink now through 2035.Only 96 cases.
OLABISI Proprietary Red Napa Valley 2011 ($38)
Wine Notes: The blend of this wine is top secret (Ted won’t even tell me what’s in it), but after tasting it a few times, I place it stylistically somewhere between a Pinot Noir and a Zinfandel. Drink it with roasted chicken, drink it with BBQ ribs, drink it for Tuesday dinner and drink it for Sunday brunch. Your table will be happy no matter what. Only 74 cases.
Best Napa Wineries to Visit
I just love looking at these pictures…..
Best Napa Valley Wineries to Visit
The best Napa Valley wineries to visit feature a tasting room in a cave, artisanal cheese pairings, on-site sommeliers and more.
Heirloom Tomato Salad with Anchovy Vinaigrette
These Food & Wine Daily recipes look AMAZING!!!!
Healthy & Delicious: This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish the dish, Amelia O’Reilly and Nico Monday top it with tangy pickled shallots and an oozy, soft-boiled egg.
Healthy and delicious from Food & Wine Daily.
Read MoreOctober 5, 2013 with Judy Adler
This Saturday is our last Supper Club of the season with Chef Judy Adler creating a Spanish smorgasbord for us to enjoy. I’ve paired some great Spanish wines and we’re making Sangria!! I have two seats left just in case you want to join us!!
MENU
To Begin:
Aceitunas a la Sevillana - Homemade Marinated Olives
Tortilla Espanola with Romesco sauce, Jamon Serrano and Manchego Cheese
1st Course:
Gazpacho with Cucumber, Onion, Green Pepper and Homemade Croutons
2nd Course:
Paella with Chicken, Mussels, Clams and Shrimp, served with Grilled Vegetables
Dessert:
Flan &
Platters of Sliced Oranges sprinkled with Cinnamon and Sugar
September 21, 2013 with Josef Morphis
Our next to last Eat+Drink Supper Club was last weekend and we had a blast! The steak was perfect, the wine was flowing and everyone was all smiles. Don’t miss our last event next Saturday - October 5th before we take the winter off!
Grilled Citrus and Grape Sangria
Easy, simple and completely different from any other sangria you've had.
Read MoreThe Gramercy Tavern Cookbook
One word. Gorgeous.
Read MoreAugust 10, 2013 with David Feau
What an amazing night. The weather was great, the guests - all in white - amazing, and the food - oh the food. I’m not even sure what to say other than if you weren’t there, you missed a HELLUVA dinner!
Our new Eat+Drink t-shirts were a hit! Keep an eye out for them coming soon!
Menu
To Mingle
Des Tartines...Duck Rillettes,
Romano Squash Preserve Lemon,
Bacon and Leek Curd Home Made Jam
Dinner
Appetizer
(ENG.) chicken veloute, chicken liver and oysters, mushroom and arugula pesto
(FRA.) Poularde a la creme Dubarry, foie, sot-y-laisse and champignon de Paris a la fondue de roquette
Entree
(ENG.) braised Lamb leg, windroses's garlic, fingerling potato, roasted tomato anchovy butter
(FRA.) Gigot d'agneau de sept heures, pomme ratte a l'ail en cocotte, tomate roti au beurre d'anchoie
Salad
(ENG.) butter lettuce salad, mustard tarragon vinaigrette, grated brie cheese
(FRA.) Laitue a la moutarde, Brie Gratte ciboulette
Dessert
(ENG.) Apple tart Tatin, blue cheese, vanilla gelato
(FRA.) Tarte renversée des deux soeur Tatin, creme glacée aux rocquefort