Olive Oil Cake with Vanilla Gelato and Balsamic Reduction

I'm not going to lie... I have been skeptical for a while on this one. I don't question many italian dishes. In fact, I don't really question anything Italian! My favorite foods, favorite wines, and my favorite men are all italian, which are pretty much the most important things in a girl's life.  Butttt, olive oil? In a cake? Meh.

Then I remembered a stop that Richard and I made while we were traveling through Modena, Italy. We were lucky enough to take a private tour of Villa San Donnino, where we learned about the process of making "Aceto Balsamico Tradizionale." At the end of our tour, we enjoyed a tasting of several different vinegars aged 6, 12, and 25 years. Needless to say, they were absolutely to die for. For our last tasting, we were served the 12 year balsamic drizzled on top of vanilla gelato. (Now you see where I am going with this....)

I have always loved balsamic vinegar, but having it on top of vanilla gelato it is a whole different ball game. This quickly became one of my favorite desserts, so while I was totally knocking this whole olive oil cake thing, I realized the following:

1. Gelato + Balsamic vinegar= delicious.
2. Olive oil + Balsamic vinegar= delicious.

Therefore..... yep. It's all happening.

This cake is not too sweet and perfectly tender. The olive oil contains natural emulsifiers, which improves the cakes moisture and texture. It is absolutely delicious on it's own, or amazing topped with fresh fruit, ice cream, or whipped cream. It can really be the perfect base for just about any topping! My only tip is to be patient, when I say to mix for 10 minutes, mix for the full 10 minutes. You will end up with a deliciously dense and extremely moist cake!

Torta all' Olio di Oliva

Ingredients:

8 tablespoon unsalted butter (1 stick) at room temperature

1 cup all purpose flour

1/2 cup whole wheat pastry flour (or you can use only all purpose flour)

1 1/2 cups sugar

2 large eggs

1/2 cup good quality extra virgin olive oil

1 cup 2% milk

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

To serve: 

Vanilla gelato 

Balsamic reduction

Method:

Grease an 8 inch cake pan and preheat your oven to 300 degrees with a rack placed in the middle. 

In the bowl of a stand mixer, combine the butter and sugar and whisk until light and fluffy,  about 10 minutes. Add the eggs, one at a time, mixing until just combined. With the mixer running on medium speed, add the olive oil in a steady stream and then continue mixing for another 10 minutes. 

Sift together the flour, salt, and baking soda. Add one third of the flour mixture to the egg mixture and mix to incorporate the ingredients. Then, add one third of the milk, followed by another third of the flour mixture. Mixing until just combined each time. Repeat this pattern until all ingredients are combined and then mix on medium speed for another 10 minutes. 

Pour the batter into the prepared cake pan and bake for about 40 minutes or until the top is browned and the edges of the cake are starting to pull away from the sides of the pan. Transfer to a cooing rack and let cool. 

To serve, dust the cake with confectioner's sugar and cut into slices. I topped the cake with vanilla gelato and a balsamic reduction (or a balsamic glaze which can be purchased at most grocery stores if you do not want to make it your self.) This cake is also amazing with fresh fruit and whipped cream!

(Read more about our trip to Modena HERE.)

Short Rib Bolognese

I am less than thrilled to report that I have caught one of the nasty bugs that's floating around town. Yup, I currently have a 102 degree fever (which is not the kind of hot I like to be) and a very cranky attitude (which is not kind of bitchy I like to be.) And, while I am much more lucky than most and have the freedom in my schedule to indulge my immune system with 48 hours of couch ridden movie watching, I am still very mad. Sick and tired and mad... or as Rich would say, "Somebody please help me." 

Right now, there are two very big problems that I am having with being sick. Firstly, at this very moment in my fridge, there is a fresh black truffle from Burgundy, France. I know... I am one lucky ginger... (or "zhan-zhay" as I say when I'm being fancy.) You see, this truffle was bought to be shaved over uova da raviolo tonight at a dinner that I have been really been looking forward to hosting. A dinner that has been scheduled for nearly six weeks. A dinner that due to my germ-ridden-self, now has to be rescheduled. 

Secondly, also calling my refrigerator home is a very large tupperware container filled with homemade pasta tossed with a decadent short rib bolognese. Why is this a problem? Because my sick ass is eating chicken soup instead. Ok, maybe I'm being slightly dramatic, but I had to tie my "poor me, I am sick" pity party to my bolognese recipe somehow, right? But, let's focus on what's important, shall we?

Short rib bolognese. I know, I had never thought of it either... and neither had the sweet boy helping me at our butcher shop. His mind was blown when I told him why I had requested 2 pounds of short rib to be ground up for me. You see, Richard are I were at McCalls Meat & Fish Co. last weekend and brought home short rib and gruyere sausages, which was one of the most delicious things that I have ever put in my mouth. And then these sausages got me thinking... why don't people use short ribs for everything!? Ok, maybe not everything, it would probably make a terrible face cream, plus it's pretty fatty and Pilates can only do so much... but, every once in a while, a little indulgence is good for you! And that, my friends, is how this recipe came into play. 

Unless you are much fancier than I am and have a meat grinder at home (hint hint, dear husband,) you will need a butcher to grind the meat for you but, trust me when I say that, this is one of the tastiest, most decadent bolognese sauces that I have ever had... let alone made! 

You can, of course, substitute the ground short rib for a more traditional blend of ground beef, veal, and pork, but then you may as well make split pea soup with turkey bacon. And that, for me, is a fate worse than this immobilizing infection.

Homemade Fettuccine & Short Rib Bolognese

Ingredients:
2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped 
2 carrots, peeled, finely chopped
2 pounds ground short rib
1 cup dry red wine
3 cups (isn) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk

Homemade fettuccine... find my recipe HERE!

(if you must use store bought pasta, look for a fresh egg pasta!)
Finely grated Parmesan 

Method:

• Heat the olive oil in a large, heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes.  Add the ground short rib and sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Make sure that you brown the meat all the way, that is where a lot of the flavor comes from! Add wine and reduce 2-3 minutes, stirring often and scraping up browned bits. Add tomato paste and then the stock, stirring to blend. Reduce heat to very low and gently simmer, stirring occasionally. As the liquid reduces, continue to add more stock. Cook for about 2-3 hours.
• Bring milk to a simmer in a small saucepan and then gradually add it to the meat sauce. Cook, stirring occasionally, until the milk is absorbed, about 45 minutes. 
  
  
  Serve over pasta and top with freshly grated parmesan cheese. 
  Makes about 8 servings. 

Roasted Delicata Squash Stuffed with Wheat Berries, Mushrooms, Kale, and Goat Cheese.

Yesterday morning I was given the most magical glimpse into what a happy person I will be once fall is finally here. I know, I know, technically fall IS here, but tell that to the Native American Summer we're currently experiencing. And with the weather expected to hit 93 degrees tomorrow, Al Roker can take that weather report and shove it where the sun don't shine. Ok, I know that was kind of rude, but mother nature is a rude, 93 degree hearted bitch and what goes around comes around. And since I can't find her, I'm going to punish Al Roker for it. (Sorry, Al. She must be a real crappy boss.)

Anyways, yesterday morning was all foggy and there was a chill in the air. It made my heart happy. It made me want to bake and watch Home Alone and be all around joyful and pleasant. Unfortunately, Richard was at the gym because "joyful and pleasant" usually doesn't happen for me before 11am. Or my first glass of wine, whichever comes first. And some days you'd be surprised which comes first. So,  it really was such a good morning... until it was 85 degrees and then, well, it wasn't.  I love summer, but  enough is enough! I wanna cook some pumpkin shit, ya know?

So, I did. Nothing holds this ginger back.

We got some delicata squash in our CSA this week. What on earth do I do with these? I thought to myself... I mean, besides adding them to our transitional gourd display (it's almost time for pumpkins. goodbye gourds I've never heard of!). So initially I thought These are much too pretty to eat. But, you are what you eat, right? And pretty is a nice thing to be, so I decided to cook them. Now,  I know what that which saw in Hansel and Grëtl! Delicious, pretty youth. (Author's Note: Please do not eat children.)

Anywhoo, I think this is a good time to transition into the recipe...

Roasted Delicata Squash Stuffed with Wheat Berries, 

Mushrooms, Kale, and Goat Cheese. 

Ingredients:
1 delicata squash, cut in half with the guts scraped out
1 cup wheat berries, cooked according to package directions
2 tbsp olive oil
1 cup mushrooms, sliced
1/2 onion, chopped
1 small clove of garlic, minced
1 cup kale
1/4 cup pecans, toasted
2 tbsp parsley, finely chopped
Goat cheese
Kosher salt and pepper

Method:
Cook the wheat berries according to package instructions, which most likely say something like "Bring a pot of water to a boil and simmer the wheat berries, covered, for about an hour until tender." Something like that... Once cooked, drain and set aside.

Cut the delicata squash in half. Scrape out the guts, drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper. Turn it upside down on a cast iron pan and roast the squash at 350 degrees for about 30 minutes until tender. Mine started to caramelize on the edges and it was delicious.

While the squash is roasting, prepare the stuffing.

Sauté mushrooms and onion for about 7 minutes until golden and the liquid has evaporated from the mushrooms. Add the garlic and kale and sauté for another 2 minutes until wilted and fragrant. Remove from heat and stir in the pecans, cooked wheat berries, and chopped parsley.

Once the squashes are roasted to perfection, fill them with the wheat berry mixture and crumble some goat cheese on top. Then place back in the oven for 10-12 minutes until the cheese gets a little bit melty and delicious.

Enjoy!

Uova da Raviolo & Kitchen Cartwheels

Richard and I are going to Italy in October (ah!!!) and in preparation for our trip we have been watching a lot.... I mean A LOT of Anthony Bourdain. It's no secret that we are huge food people... I mean, I would skip Vatican City AND endless gondola rides to experience some serious bolognese (yes, I plan to eat meat in Italy... but that's another conversation, one I'd honestly prefer not to have.) 

With Rich being on be rest, he has been doubling up on his "No Reservations" episodes (and his TV watching and eating). Yesterday, while I was at work bringing home that cheddar (both figuratively and literally... SEE PHOTO below**) he watched the episode on Emilia-Romagna and the next thing I know, the text messages start pouring in..... "you have to make this," "please PLEASE make this, my lovely darling wife...." "our relationship depends on you making this ravioli." He said all of that, minus the pleasantries and with more threats, that our true love truly depended on me making this dish. Anyway, you get the picture.....

me... bringing home the cheddar.

So, being the wonderful, caring, pretty wife that I am (pretty first, wonderful and caring a distant second and third)... I did it. And it did it 'effing' well. 

Here's the thing. I can cook. Pretty well. (Toot Toot) But no matter how great you think you are at something, there are still things (really difficult dishes) that scare the living crap out of you. For me, this was one of them. First off, I had never even heard of "sunny side up egg filled ravioli" and second.... I am sorry.... I have to COOK the pasta while keeping an egg inside of it RAW?!?! 

WTF.

I am not a wizard. No matter how many times I watch Harry Potter.

But again, being the (insert a bunch of flattering adjectives here) wife that I am.... I decided to give it a whirl.... and ended up pretty much doing cartwheels in my kitchen (which, in hindsight, considering Rich's condition could definitely be considered showing off)... But what could I do, I was  overwhelmed with joy and I'm terrible at dancing (which I was too gluttonously full to do anyway). 

Uova da Raviolo

Ingredients:

For the Pasta

3 to 4 cups flour (I used exactly 3... it was humid out)

4 eggs
1/2 teaspoon extra-virgin olive oil

For the Ravioli

1/2 small white or black truffle, shaved***

1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
1/2 cup fresh sheep's milk ricotta
1/2 cup spinach, blanched, drained and chopped
Scant pinch nutmeg
Salt and white pepper to taste
1 recipe basic pasta dough, recipe follows
7 very fresh eggs
12 tablespoons butter, melted and kept warm

***If you cannot find truffles or cannot afford them because they are priced like gold, you can use black truffle butter (found at Whole Foods) or could sprinkle the dish with truffle salt (also found at Whole Foods.) I don't recommend using truffle oil... if doesn't actually contain truffles, usually just the fragrance of them and the flavor will cook out with you heat it. 

This makes 6 raviolis, which, in my opinion, could feed 4. They are soooo filling. But, three per person is a good portion. 

Also, I would have a couple extra eggs on hand in case you break one of the yolks. 

happy eggs from happy chickens.... buy them!

Method:

For the Pasta

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

For the Ravioli
Recipe from Mario Batali

In a bowl, combine 1/2 the truffle shavings, the Parmigiano, the ricotta and the spinach, mix well, and season to taste with nutmeg, salt and white pepper. Set aside.

Roll out the pasta dough to the thinnest setting on a pasta rolling machine. From the thin pasta sheet, cut 12 circles with a 6-inch diameter. Set 6 of the circles on a sheet tray dusted with flour, cover with plastic wrap and set aside.

In the center of each of the remaining 6 circles, mound an equal portion of the ricotta mixture. With the back of a small ladle or spoon, hollow out a well in the center of each mound. 

Carefully break the eggs, 1 at a time, into a small bowl, and transfer 1 yolk and a bit of white into the center of each well. It is imperative that the yolk remain unbroken.

Cover each filled circle of pasta with an unfilled circle, and press the edges together with fingers to seal.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Gently, using a wide spatula, lower each ravioli into the water to cook for 2 minutes. Remove from the water and place gently into a 12 to14-inch saute pan with the remaining butter, shave the remaining truffle over, add a generous grating of Parmigiano-Reggiano and carefully put 1 on each plate.

Pickled Nectarine Salad with Arugula and Burrata

Oh, Monday- how I am never happy to see you. What a lame day of the week. It comes after a weekend usually filled with a few too many cocktails and indulgent food choices (if you couldn't tell by my previous post....) and by the time the weekend is over, Rich and I are usually scrambling to find a way to give our bodies just a little bit of nourishment after the three days of abuse they have been through. We're worn out, cranky, and going through carb withdrawals. If we had real jobs we probably would have killed each other by now. Can you imagine the two of us heading out the door Monday morning with our to-go coffee cups and a newspaper. In another lifetime, maybe.... but hopefully not.

Really, Monday's only redeeming quality is that the mail comes again (you know how I feel about the mail- it's the best.) Between all of my ridiculous monthly subscriptions (see: glossybox, birchbox, barkbox) the fact that I am a pretty devoted online shopper, and Richard and I both crossing our fingers for commercial residual checks.... the mail is a pretty exciting part of my day. Especially when Bon Appetit comes. Lucky for me, and my post weekend, salad craving, body, this month's issue had a recipe for the most delicious summer salad!!! Nectarines, arugula and burrata... some of my absolute favorite ingredients and they paired together absolutely perfectly. I switched up the recipe a bit and it turned out super yummy!

summer lunch. kale smoothie and this delicious salad.

Ingredients:

1 nectarine, thinly sliced (can be replaced with thinly sliced peaches)

1/4 small onion, thinly sliced

Kosher salt 

Freshly ground pepper

2 cups arugula

1/4 cup hand torn basil leaves

1 tbsp olive oil

4 oz burrata torn into 1 inch pieces (can be replaced with burrata's less creamy, less delicious cousin, mozzarella, though I wouldn't recommend it.) 

Method:

Toss nectarines, onion, vinegar, salt and peppers in a bowl and let sit for 10 minutes to get a nice pickled flavor. 

Remove the nectarines and onions from the vinegar and toss them with arugula and basil. Place the salad on plates, top with burrata and drizzle with olive oil. Sprinkle with a little salt and pepper and enjoy!

Wine & Cheese. Happy Sunday

It's that day. The best day of the week. Happy Sunday everyone! Thank you DomaineLA for another fabulous tasting!

This post is worth 1000 words......

why yes, those are homemade pickles

advice.

domaineLA = the real deal.

rose for days

This bitch.....

the loves of my life (I am talking about their glasses, obviously....)

Cheers!

xx

Savory Fig Jam and a Cheese Board for Two

You know those days when you could sit outside all day long, wine in hand, and just eat copious amounts of cheese until your arteries literally stop working? That is every day for me. If I could only have one thing to eat for the rest of my life it really would be cheese. 

So, yesterday, due to whatever political argument was ailing me at the time, I was daydreaming that Richard and I (and the 4 dogs, of course) were moving to France.... when I really got to thinking....these people know what the F is up. They drink wine (maybe even more than I do) they wear horizontal strips (which are my favorite) and I am sure that they have probably given cheese it's own food group. French women never get fat, they always look classy, and I feel like they would be much more accepting of whatever shenanigans that second glass (bottle) of wine got me into. 

Need I say more?

No. Moving to France was officially the best idea I have EVER had (as of yesterday.) So before I started looking at apartments for rent, preferably right next door to a quaint boulangerie, it seemed only fair to inform my darling husband of our new life path. Unfortunately, let's just say he was less than thrilled with the idea. Even less thrilled than when I also explained to him why turning our deck into a sandy beach was an absolute MUST for our next BBQ.... but that's a whole other story.  Anyways, while he was a bit under enthused with us moving to France for silly reasons like our careers, money, and family....... being the absolute dreamboat that he is,  he ran to the market, got every kind of amazing cheese possible, picked a perfect bottle of french wine and we are calling it a day. Did I marry well, or what? 

I obviously put on my best horizontal stripes, thanked god I just cut my hair into a bob, and broke out my favorite cheese board. Now, trying to keep in theme with "fig week" I figured this the perfect time to make my absolute favorite fig jam. It's savory, delicious, and pretty quick to make. It also calls for dried figs, so you can make it any time of the year. I actually made this recipe for our engagement party (almost 2 years ago- gasp!) and it was quite a hit!

a modest cheese board for two with savory fig jam

Ingredients:
3 tablespoons minced shallots
2 fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
1 small bay leaf
1 1/2 tablespoons unsalted butter
3/4 cup dried black mission figs
3/4 cup port
1 tsp kosher salt
1/2 tsp black pepper


Method:
Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced thyme and salt and pepper to taste.

Serve on toast, make crostinis, or put a dollop of it right on a cheese board like I did. 

Au revoir!

Fig and Honey Ice Cream

I am getting a late start today. The Mr. and I hosted trivia last night (I know, we're super cool) and the two-ish (read: "five")  glasses of wine that I had to cure my stage fright really took their toll. Ugh. I do not deal with hangovers well. Not at all. 

I made a grilled cheese for breakfast because I am a 12 year old (that drinks "two-ish" glasses of wine on a Wednesday night) and have been getting to know the comfy side of our couch really well. I don't know what has happened to me in my ripe old age of 27, but when I was in college, for that semester, I knew nothing of this mopy, alcohol induced depression. I was a young, spring chicken that could throw back a few margaritas at night and run 3 miles in the morning. Who am I kidding. I hate tequila and rarely get my heart rate above whatever my resting heart rate is. But you get the idea... Hangovers suck. Almost as much as running. 

So, here I am at 2:30 getting my life together. There is bolognese sauce cooking on the stove and I am joyfully eating this fig ice cream that I just made. Holy F is it good. It tastes a little bit like fall.... which I am ok with... but I felt it necessary to give you a heads up that it may induce pumpkin pie cravings and the odd need to put on a sweater. Speaking of which, I should probably get dressed. Time to make something of this day.

Ingredients:

1 pound ripe black mission figs, stemmed and quartered
¼ cup honey
2 tbsp. light brown sugar
1½ tbsp. fresh lemon juice
1 tsp. kosher salt
1 stick cinnamon
½ cup sugar
2 egg yolks
1½ cups heavy cream
½ cup milk
1 tsp. vanilla extract

Method:

Bring figs, honey, brown sugar, juice, ½ tsp. salt, cinnamon, and ⅓ cup water to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, until figs break down and mixture is thickened like jam, about 35 minutes. Remove from heat and let cool.

Meanwhile, using a hand mixer, beat sugar and egg yolks in a bowl until pale yellow, about 5 minutes. Add remaining salt, cream, milk, and vanilla, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions. After churning, alternate layers of ice cream and fig sauce in a storage container, and then freeze for at least 6 hours to set.

Inspiration from Saveur Magazine

Figs on Toast & Figs for Days

I am serious. This is going to be the first annual Ginger in the Kitchen: Fig Marathon.... kind of like when they play 12 episodes of America's Next Top Model, but even BETTER!

I was at Whole Foods on Monday (surprise!) and the fig display and I had a serious moment.... the kind that makes you a little swoon-ey, but not full blown love at first sight. You see, figs and I have a complicated relationship. I think they are really pretty and sweet, but I just don't know what they've got going on inside (besides jammy deliciousness.) This could be because as a child my life was ruined by Fig Newtons (gag!!!!) or because as an adult I just don't know what the hell to do with them! They look lovely on a cheese bored, and man, are they perfect stuffed with some blue cheese, but we have really never taken our love any further than that. So, in an effort to deepen our relationship and see what these tiny, little fruits are made of..... I bought 3 pints. Let the fun begin.

I decided to start easy. I used to hate avocados (except guacamole.... I'm not completely crazy.) Then the avocado toast craze happened, and being the on trend lady in the kitchen that I am, one day I gave it a try. My life was changed. Holy delicious! Avocado toast taught me two things that day: 1. I should always listen to Gwenyth Paltrow and 2. If you don't know what to do with it..... put it on toast!

Back to figs......

Put them on toast!

You can't really go wrong here. Figs pair well with endless ingredients. Here's a few delicious combinations to try:

Grilled peaches, grilled figs, ricotta cheese, and wildflower honey. 

Figs with arugula and goat cheese drizzled with balsamic reduction.

Grilled figs with creamy blue cheese, prosciutto, and thyme. 

I placed each combination on lightly grilled and sliced baguette. The figs were super yummy grilled... just heat your grill to medium, lightly brush the figs with olive oil, and then grill them over medium heat for a couple of minutes on each side or until you see some nice grill marks. I did the same with the peaches, too. Then, just pile everything on your sliced baguette, and voila! This is such an easy, delicious appetizer! You are sure to be everyone's favorite hostess... and figs and I have just taken our love to the next step!

Stay tuned! Fresh fig ice cream and savory fig jam to come! It's a love affair in the making.

Eating Out: Trois Mec by Chef Ludo. The happiest birthday!

As I said the only other time I have written about a restaurant experience.......It's pretty rare that I am super blown away by food. Don't get me wrong, I eat A LOT of amazing meals and am lucky enough to have dined at some pretty amazing restaurants (thank you Richard Keith) But it really does take a pretty special experience to get me to actually blog about a meal that I didn't prepare. That said..... one can only assume how beyond amazing our dinner was last night.

First off, it was my birthday.... I love my birthday, so there's that. Second, we ate at Chef Ludo Lefebvre's new(ish) restaurant Trois Mec. (Trois Mec means three bloaks.... and Ludo opened this spot with the amazing guys from Animal.... also fantastic!) I guess you would call it casual fine dining. Amazing french food, served to a hip-hop soundtrack in an impressive open kitchen. With only 26 seats in the restaurant and a somewhat grueling reservation process (meals must be paid for in advance and tables are released for reservations 14 days before the date... no exceptions) I wasn't sure if it would be a bit pretentious for my taste, but it was really anything but. Every single person working there was involved in our meal and so kind, which was awesome!

Upon being seated, we were brought some "snacks." A bowl of buckwheat popcorn, a tart with egg foam and a tandoori madeline. Amazing. We decided to do the wine pairing. At $45.00 per person I was a bit skeptical (as I usually am with wine pairings) but this was the best one I have ever had. Every wine complimented the food flawlessly and I was so impressed with their selections. I felt knowledgable about even the most obscure wines (thank you Domaine LA) and was obsessed with the sparking rose dessert wine.... it's like they knew I was coming!

Our first course was sushi rice with avocado, cilantro, lime and a walnut tofu cream (I had the vegetarian options for the evening and they were amazing. Rich said they were just as good as the regular menu.) Next, I had a soup with fresh peas, white asparagus and crispy shallots. It was ridiculous. Absolutely to die for. Rich's was the same, but with bone marrow.... so I guess not really the same. Both were fantastic. Rich actually preferred the vegetarian version. My mind was blown. This was paired with a really nice, crisp rose. Perfect.

The potato pulp was next. After the peas I was already pretty blown away.... then this course came. No wonder it is usually a staple on the menu. It was rich, but perfect in every way. Very light and fluffy potato pulp topped with browned butter, onion soubise, and salers cheese. It was just phenomenal. Mashed potatoes on crack paired with a really light pinot noir. 

Now, some people would probably seriously disagree with me, but the next course was my least favorite. I was also starting to get insanely full at this point......

I had a barbecued carrot dish with yogurt foam. Don't get me wrong, it was wonderful.... the BBQ flavor was just a bit strong for my taste (weird, I know) but the wine pairing was perfect. 

We, of course, opted for the extra course..... a truffled grilled cheese with clover ice cream and a maple, buttermilk cream. ARE YOU KIDDING ME. This was possibly the best thing I have ever had. Truffles? Amazing. Grilled Cheese? Amazing. The twist with the clover ice cream and maple...... seriously ridiculous. It was so so insanely good that I think it took me 20 minutes to eat it. I literally savored every bite (for an extra $18.00 per person, I better have.) It was also paired with a really great Jura wine.... which sometimes I am not the biggest fan of, but with this course it was absolutely perfect. 

And as if it couldn't get more decadent, we were brought our first dessert course served with an amazing sparking rose dessert wine. Fresh berries with hibiscus, vanilla bean cream and meringue topped with szechwan peppercorns.... and I am definitely forgetting something else. It was so wonderful. So SO wonderful. 

Our final course was a lemon ginger tart and a habanero truffle. Both were very tasty and served with another glass of dessert wine. Chef Ludo also came over and wished me a happy birthday with a song dedication which was pretty amazing. (He is very french and very handsome.) Our final bite truly rounded out the evening.... an overall perfect experience. Certainly a splurge, but truly worth every penny. 

Note: you are allowed to take pictures, but I was very sneaky about it.... nothing worse than an obnoxious flash going off every three minutes. With only 4 tables in the restaurant, being a respectful diner is key :)