Ode to Curry Gold

Ode to Curry Gold at Sweetgreen
Inspired by Maya Angelou's Phenomenal Women

Fast food joints wonder where your secret lies.
You’re not processed or built to suit a ‘value’ meals size
They think you're selling healthy lies.

I say,
It’s in the reach of my warriors
The span of my long run,
The stride in my fartlek,
The curl of my biceps.
You’re curry gold
Phenomenally.
Phenomenal curry gold.
That’s you.

I walk to where you are
Just as cool as the FroYo I see
And to the fast food man across the street,
That stands or
Falls down to his knees,
His media swarms around me,
Yet tired and clogged arteries are all I see.
I say,
It’s the curry in the dressing,
And the almonds toasted just right,
The spring in my spinach,
And the joy of cucumbers so light.
Your curry gold,
Phenomenally.
Phenomenally curry gold,
That’s you.

The man himself has wondered
What I see in you.
They try hard to live without a deep fryer
But sweetened injections can’t touch
Your simple roasted chicken
When I show them your ingredients there's no mystery
They say they still can’t see
I say,
It’s within this chefs clean eating habit,
The sun on your beets,
The spice of your curry,
My healthy lifestyle complete
Your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Now they understand
Just why there's always a line
You don’t shout or jump about
Although sometimes your stores' music is just plain too loud
When you see me passing
It ought to make you proud.
I say,
It’s in the beep of my Garmin,
The bend of my wheel,
The prayer at my hearts center,
My choice to care,
‘Cause your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Recipe: Mock Curry Gold

• 2 c. spinach
• 1 small chicken breast, roasted, small dice
• 1/4 c. cucumber, small dice
• 1/4 c. pineapple, peeled, small dice
• 1/4 c. beets, peeled, small dice
• 2 T. almonds, slivered, toasted
• 2 T. cranberries, dried, unsweetened
• 2 t. evoo
• 2 t. curry powder
• salt and pepper to taste

1. In a large bowl, toss together spinach, chicken, cucumber, beets, pineapple, almonds, cranberries until combined.
2. In a small bowl, whisk together evoo, curry powder, salt, pepper and drizzle around edges of large bowl with salad. Gently fold and toss salad with tongs.

Restaurant: Cowboy Ciao

Its fall and foodies everywhere begin to crave all kinds of slow foods, home-style dishes and basically anything baked, stewed, braised...so thankfully there is Cowboy Ciao, a downtown Scottsdale restaurant that excels at providing these 'cravings'.

Things do have a southwestern flare (it is in AZ), but with a slight contemporary twist and year-round it is heavy in fall/winter cooking style techniques (aka, braising, stewing).

Even though I am not a fan of southwestern flare decor (I know, it is AZ) or the smell of stale beer (it has a real nightlife!), it has been added to my will-eat-at-list when in the Valley of the Sun.

Truffled Braised Beef Short Rib Risotto

Fried Macaroni & Cheese
with Veggie Chili Dipping Sauce

Braised Beef (Short Rib Reuben Style)  Sandwich with Au Jus &
Homemade Potato Chips

EXTENDED ENTRY GOES HERE

Restaurant: Elephant Jumps

My new favorite restaurant is Elephant Jumps, a (relatively new) Thai restaurant near the VA intersection of route 50 and 495. Elephant Jumps is the only DC area Thai restaurant I have eaten at that serves the fresh and simple food I've enjoyed in my multiple trips to Thailand. And I am not the only one.

In the past few months, I have tried nearly 70% of the Elephant Jumps menu and enjoyed it all - eating there and take out too. One of my favorite dishes (pictured left - from take-out) is the Crispy Salmon with Ginger Sauce (although it can also come with mango sauce which I really like as well). I think my second favorite is the Cashew Chicken in Taro Nest or maybe its the Fried Papaya Salad?

You might want to take note, this restaurant has four levels of spice, mild, medium, hot and Thai hot - and this is the only Thai restaurant I've been to in the states that 'Thai Hot' actually means 'Thai Hot', yet the taste isn't lost in the heat, it just adds another layer of flavor.

Never fear though, if you are someone who loves Thai, but has a co-diner that doesn't so much...they have an East meets West menu, which includes a great Burrito Satay Chicken stuffed with rice, chicken and sweet style peanut sauce...a very yummy Chipotle-style Thai Burrito.

Restaurant Review: Burger Bar at Mandalay Bay (Las Vegas)

Just returned from Las Vegas enjoying the sites, sounds and the fabulous ‘non-humid’ heat of 107 degrees. It was great. I ate my way around the strip and had a delicious uber-bling-Vegas burger at Burger Bar at Mandalay Bay Hotel & Casino.

Burger Bar is a build your own burger place, but with gourmet items. Therefore I had a...

...kobe beef burger on an onion roll with roasted asparagus, gruyere cheese, red wine reduction and caramelized shallots sauce, sautéed oyster mushrooms and of course...seared foie gras.

Although the burger was around $45 - it was awesome! And I even passed on the shaved truffle for an upcharge of $30.

I love Vegas - where else can you can get truffles, foie gras and american style kobe beef on your burger? Vegas baby - yeah!

Restaurant Review: Mez at Sheraton Pattaya, Thailand

I had the pleasure of staying at the new (only open 8 months) Sheraton Resort in Pattaya. It was small resort on the water with several pools and a beautiful view from our gazebo balcony.

In my experience, it had been become almost a definite rule: "while on resort properties, the cost of the beautiful setting comes at the expense of a great meal".

But the Sheraton has done a fabulous job with Mez, an upscale modern restaurant, serving contemporary Thai cuisine.

I've listed below some of my favorites from the menu. Although I forgot to write down the dishes 'official' names, I have tried to remember their ingredients as much as possible:

Orange Glazed Crispy Duck Salad, over Arugula with Mung Beans: This salad was huge and there must have been 8 oz. of duck on it.

Seared Scallops, on some sort of a warm brunoise apple compote.

Lobster Tempura (1 tail, split in half), with tempura shiitakes, asparagus and a sweet ginger tomato compote and a sweet fruit aioli (mango or something similar).

And my personal favorite, Tofu Pumpkin, a flan type dish served with a lima bean, cilantro and sun-dried tomato compote. This dish I am looking forward to re-creating it for myself!

Tokyo Disneyland

I, myself, somehow made it through my childhood without visiting the magic kingdom that Walt Disney had hoped every child would. So I figured, what a better way to make a late start into the world of Walt, then to begin the journey at Tokyo Disney.

After making my way 3/4 of the way through the park, I needed an energy re-bout, so I stopped for a 'mickey shaped burger' (pictured). It was either that or corn soup, which is a staple menu item, served in all Japanese restaurants, just like our clam chowder or chicken noodle.

Did you know that Tokyo Disney is not owned and operated by Walt? And that is it is the most visited theme park out of the US? Some even say the world, but it depends on what survey you look at, as Florida's Celebration City is also listed as the most visited in the world.

Restaurant Review: Kozue at the Park Hyatt Tokyo

On the 40th floor of the Lost in Translation famed hotel, the Tokyo Park Hyatt, is a peaceful, tranquil and where you will only find the best in Japanese cuisine.

I was lucky to dine here with my husband in our travels to Tokyo to experience the waitresses in traditional kimotos, the beautiful view of Tokyo's Shinjuku neighborhood and most importantly, quite a memorable meal.

Here are a few of my favorites from our luncheon:

Our first course consisted of several items, which is how most Japanese meals are served.

Kelp Flavored Snapper and Fresh Seaweed (top right) with Vinaigrette Soy Sauce (bottom right); Marinated Tofu, Konnyaku and Deep Fried Puffy Bread (right center); Simmered Short-neck Clam, Yachiazami and Fuki Greens (top left); Conger Eel and Seri Greens with Sesame Sauce (bottom left). Everything was delicious, although my personal favorite was the Eel and the Snapper.

Our main course was Grilled Yonezawa Sirloin and Seasonal Veggies Wrapped with Hoba Leaf (pictured left). The meat and veggies were actually inside the leaf, sliced in 1/2 inch thick and 4 inch long pieces. The meat was really good, more fatty then I would normally enjoy, but the fat added some amazing flavor. This type of meat is even more prized then Kobe beef, which is quite a delicacy in American-Asian-Fusion restaurants.

The most interesting part of this course was that it was served like the above picture. But they provided us with a little clay pot (see picture), that contained very hot, smoldering branches (of what kind, I don't know), which a wire, fence like top.

The waitress explained that the meat was prepared rare and if we would like it cooked further, please place the leaf bundle on the clay pot for a few minutes.

Of course she didn't say that much in english, but the picking up one leaf bundle and placing it on the pot was enough description for us.

Restaurant Review: Grace - Los Angeles

You may say, I have seen this post before...Yes, because I had posted this review of Grace and one person (apparently they have taken the anonymous internet to their interest for the sake of Grace and even took my mothers name in bad taste due to my review) posted some extremely inappropriate comment, simply because I was honest and shared how I didn't appreciate Graces food or their service.

If you happen to be in LA - Grace is one of those restaurants that is currently happening and where you want to be at.

Although my husband and I were able to get a reservation (about 3 weeks in advance), I wouldn't jump to get this place on your 'things to do' list. There were a few problems that made our check not necessary worth it.

First, when we walked into the restaurant, I didn't realize that my husbands shirt (under his jacket was maroon) and my blazer (since it was only in the 50's in LA) was maroon as well, the hostess said "how cute, it must be your anniversary - you both match!". I could get frustrated with this....but no...its just LA fashion.

During our entree, we realized that our waitress had 7 tables...yes...7. And this is a 'fine-dining' restaurant. You could watch her fill the water at the table next to us, then make it to our table and then hit the remaining 5 tables. This was a constant display, including bread, water and our entrees.

When the bus boy cleared our entrees, he actually took a table cleaner (those little metal things they sweep the crumbs off the table with) and swept them straight onto the floor. And it was quite apparent, that the floor, was where he intended them to go. Who does this? I admit, I have eaten in some really nice and some really okay restaurants and not all of them even use a crumb sweeper...But think about it...What would you do if you where in a restaurant that bothered to use the crumb sweeper...And then swapped them on the floor? On purpose? We might as well get peanuts and dispose our shells on the floor-at least then we are getting a really good 5-Guys burger.

Finally, the food...It was pretty good. Not bad. Not good.

If fact, my husbands foie gras was significantly burnt, not seared. I told him to return it, but he felt too bad, knowing that there was some line cook in the back that had screwed up, sent the burnt foie out anyways and hoping that it wasn't coming back. My husband answered his prayers. UNTIL I got my entree....And there was 2 pearl onions on my plate that were really burnt. Like they had put them on a really hot plate that was greased and let them in sit in the oven for 2 hours...It was gross. I didn't complain...Knowing that this is obviously a kitchen issue...But it must mean that the expediter is an idiot, or not the chef...And therefore the chef WAS NOT THERE AND THEREFORE THERE WAS NO ONE thinking about the reputation of the restaurant. And it was disappointing..


Okay, now you'll see my escargo...With only 4 escargo...Pretty sad for $17 when I knew for sure (once I saw the escargo) that it was canned escargo from FRance that retails for barely $12 for 3 dozen. And then my entree, a filet (oven roasted so no yummy seared crust) with a beef short rib,(from which they gave me HALF a short rib....thats right....only HALF an inch of A beef short rib..for a mear (sarcastic laugh) or $32) that was only a quarter of a serving.

Therefore, save your money from Grace. It is just another 'flash in the pan' LA restaurant' - I would think of a nobody LA famous actor/actress, but you wouldn't know them anyways?

But be carefully though, as I have learned, some people are completely mean and selfish when it comes to admitting that their favorite restaurant may 'rip some people off'.

Restaurant Review: Inde Bleu

If you haven't been to IndeBleu yet, you really ought to go. A fushion of Indian and French cuisine - it can be a nice meal. I visited recently and haven't been in almost a year - the restaurant only being open 13 months. The menu has significantly changed since my first visit, there used to be twice as much to choose from with a focus on first and second courses.

Now the menu is half the size, and half of it, is price-frix. It has also lost its intensive focus on marrying french style with Indian flavors. Now the indian side seems more like an accent - not necessarily even in every dish. Disappointing.

It is still quite a deal though, only $65 for 4 courses - so you can save your money for the 10% DC city tax you have to pay. A side note on the tax - when IndeBleu brings you your bill, it actually outlines what you got, then on a separate line says IRS Bullsh*t. Someone ought to let them know it IS NOT THE IRS - it is the Bullsh*t District of Columbia.

The first time I went to IndeBleu the entrees were quite disappointing and the appetizers had so much to offer. This meal was completely flipped. The entree made the trip worth it - otherwise I would say - save your money and visit this restaurant during restaurant week.

Here are some pic's that were noteworthy dishes:

Pomegranate Glazed Duck breast over Sweet Red Wine Braised Cabbage and a few Potato Gnocchis (actually 4 on my plate).

Lobster and Foie Gras Tortellini - could have been so impressive! But I only found 1 brunoise of foie in 1 of 3 tortellini's and then put about 2 cups of pea veloute in bowl, so I had to suck the sauce off the tortellini's just to get a taste of what they were.

Their signature dessert. Spagetti n Meatballs: They run saffron ice cream through a potato ricer and serve it next to mascerated ladyfingers.

Restaurant Review: Mini Bar at Cafe Atlantico

Wow. Wow. Wow! That is all I can say about Mini Bar in Cafe Atlantico (and you may note that the web developer of all of Jose Andres websites designed my new work site as well! Fine Dining Solutions). If you are a true 'foodie' and you love experimenting with food and trying new and different things and you HAVEN'T been to Mini-Bar - you are missing out.

Mini Bar is small set of 6 stools, behind a small bar of 2 line cooks. These guys do this 'show' every Friday and Saturday night at 6pm and 9pm, sadly the show is the same at both times and the restaurant only changes out 1 or 2 courses every 3 months or so, therefore it makes it difficult to come back and visit often (I guess a visit every 3 years or so will make it a new experience?) but 1 time is enough for a while and it really gives you the 'umf' that makes interesting and 'chemical' cooking really interesting. As you read on....you'll know what I mean.....

Do make your reservations asap - I've heard they only take 6 weeks of reservations at a time; then you give a non-refundable deposit; sign a contract you have to fax back to them promising you have no food allergies and that you will come....But IT IS WORTH IT...

32 'mini-courses' - all good - and most very interesting....Here are few highlights:

A Cesear salad - completely deconstructed and piled into sushi rolls.

A small bite of foie gras wrapped in cotton candy - sweet and delicious!

A lobster bite - They asked you put the whole piece of lobster tail in your mouth with the end of the plastic squeeze thing - then squeeze the roe end and you were injected with wonderful rowe while you chewed and swallowed a butter-poached piece of lobster tail.This was beyond cool - first they puree'd the peas and ran them through a chinois, then put them in syringe, where they make dropplettes of 'pea juice' into a calcium liquid mixture that naturally created a chemical reaction that creates a very light coating around the pea liquid, literally creating pea 'droplettes' or new peas -or what they called the dish: Pea Caviar.

This was my husbands favorite: Philly Cheesesteak. Thinly sliced Japanese Mishima beef on top of a pita, fried and in the shape of a cornacopia, that is filled with vermont cheddar-truffled pastry creme. This - did not suck.

Restaurant Review: 2941

Name: 2941
Chef: Jonathan Krinn
Location: Falls Church, VA
Cuisine: American-Mid Atlantic-French Contemporary
Stars: 4/5
Review: November 2005

Okay, I love 2941, so I am not going to say a lot about the details. If you haven't been, you must go. The food is exceptional and many believe that it is the best restaurant in DC, food wise, perhaps all of the DC area? The service is comfortable and helpful, not 'Inn at Washington Standards', but you'll never lack in water, clean silverware or a folded napkin at your seat after returning from the restroom.

The food is always perfectly seasoned and I have had several culinary school mates that have worked there, one told me that 5 people taste the food before it leaves the kitchen.

My husband and I eat here about every 3 months, once the entire menu changes over. The last time we were there, we ate outside, enjoying their spectacular deal and the view of Tapas on the Terrace. You can read that post here.

Here is our menu - we of course went for their 4 course for $87:

First Course: Duo of California Artisan Foie Gras, Saute & Torchon, Fall Veggies Confiture and Yuzu Flazed Figs

Second Course: Lobster Medallion and Mishima Beef Cheek Ravioli, Creamed Leeks, Red Wine Reduction and Main Lobster Emulsion - Seared Yellow Fin Tuna with Roasted Porcini Mushrooms, Fingerling Potatoes, Salsify and Porcini Sherry Emulsion

Third Course: New Zealand Venison Loin, Braised Red and White cabbage, Applewood Bacon, Chestnuts and Quince (pictured above)

Fourth Course:

Chocolate and Chocolate: Chestnus with Chocolate Chestnut Mousse, Cognac Sabayon, Chocolate Citrus Ganache and Chestnut Ice Cream

Chocolate Brownie Baked Alaska with Chocolate Chip Ice Cream & Chocolate Sauce

A few comments on the food, the Ravioli - AMAZING! Lobster emulsion...buttery goodness - one of the best dishes I have ever had! Duo of braised cabbage, so interested, each so different in taste, color...2941 has always had amazing desserts, the baked alaska tableside 'flambe' service was great and it was so good, I took several bites from my husband...although my chocolate and chocolate was disappointing...I got chocolate ice cream instead of chestnut, the sabayon had way too much cognac and overpowered the chestnut mousse, to where all I could taste was cognac and I had to stop eating it and drink some coffee for a while to get my taste back. The ganache didn't taste like anything but chocolate.

Although this is still one of my favorite restaurants of all time....we did have a few surprises about our experience last Friday...

First, they charged my credit card 130% of the bill, 10% higher then I left and signed for. Apparently they put a hold on that much and then after a few days, the actually amount will be charged to the card. When I called about, the operator/secretary (I assume) said this is standard. I asked why...she repeated, just because, it is standard. Weird. In all the times we have dined there, it has never been this way before?

Second, the price of the menu is about 20% higher then the last time we dined inside the restaurant (about 6 months) - this restaurant used to be the best food and the best value - now it is a little overpriced..the food is worth it, but the service is not. It is roughly the same as dining at Citronelle, including the 10% city of DC restaurant tax - which VA does not have....so it was a little disappointing.

Finally, Jonathan Krin was once known as the 'Duo' Man, serving 'Turf and Turf', 'Surf & Turf' and 'Surf & Surf' dishes on each menu - now it is all about the cotton candy....There was only 1 selection of Surf & Turf on the menu and the amount of cotton candy they gave us at the end of the meal was 4 times the amount we got 2 years ago when we dined there for the first time. I think they took the Washingtonian Article about being the "Cotton Can Man" a little too seriously.

I mean look at this, cotton candy for 2 people with petit fours? Look at this picture...the cotton candy is like 4 times taller then my coffee cup!

Restaurant Review: Acadiana

Name: Acadiana
Chef/Management: Jeff Tunks/Management Company that owns TehnPenn, Ceiba & DC Coast
Location: Downtown DC - Mt. Vernon Square
Cuisine: Cajun-Creole French Contemporary
Stars: 2/5
Review: September 2005

Acadiana is a new venture from the DC Coast, TehnPenn, Ceiba people. Jeff Trunks is listed as the chef in charge now, but I don't know who really is the chef cooking in the back? Compared to its sister restaurants, I find the food to be the most detailed, best tasting and presented - yet they do it all in the same price range as the other restaurants - which is relatively low for a nice restaurant.

Decor: The restaurant is very modern, located on the corner of Mt. Vernon square, K Street and 9th street it is corner of a new building - so when you walk in - the restaurant itself is long with an open kitchen through the center. Cool greens, modern contemporary decor, bamboo'ish placemates, with the oh so now popular 'specific dishes for specific dishes' - meaning a set of three cups to serve the trio of soups, a glass plate with 3 indentions to hold eggs, which served the deviled eggs. You'd be surprised how many chefs/managers shop at crate and barrel like purchasing places. Our hostess and waitstaff were very nice, attentive and casual, making the evening relaxing - with a feeling of 'being taken care of'.

Menu:The menu was full of buttery, oyster, creole goodness (which can be viewed here on their website) and it was very difficult to decide what to eat. So what my husband and I do in this situation is order multiple courses of appetizers. That way we have the opportunity to experience a lot more the menu - without being filled up too much on just an appetizer, entree, dessert evening.
First Course: Trio of Soups: Classic Turtle Soup, Gumbo, Oyster Rockafeller($9) & Trio of Deviled Eggs: Crabmeat Ravigote, Shrimp Remoulade & Lauoisana Choupique Caviar($7)

Second Course: Jambalaya Risotto
Third Course: Duo of Pies: Natchitoches Meat Pie with Black Pepper Butterlik Dipping Sauce and Louisiana Crawfish Pies($9) & Baked Oyster & Fresh Artichoke Gratin with Cured Country Ham, Parmesan and Brioche crumbs($11)
The soups were good, but the Turtle Soup was amazing. I know that I will come back to just have that soup. The deviled eggs were great, but the dish they were served on made it difficult to 'delicately' enjoy the eggs. The jambalaya risotto is actually a side dish, but we asked for it as an appetizer and they were happy to accomidate. It wasn't all that great - with an over abundance of gumbo file - and little to no meat, all I had was a strip of chicken meat in mine. We were too crazy about the 'pies' which were just deep fried dough, with some veggie filling, all of which were creole in tasting, but none of which tasted all that different from the others. One tasted like bell peppers, like creole flavored tomatoes with some crabfish in it. I think the lack of 'meat' in the pies was probably due to the fact that the appetizer was only $9. The gratin style oysters was fabulous! It was so rich with buttery, parmesan and brioche - it was amazing. And so cheap for what you got!! We were actually so full from the appetizers we did not have dessert. A poor decision in my opinion - but I can eat twice the amount of my husband and he was probably right to skip it. They were quite generous in their appetizer portions and made our multiple appetizer meal quite pleasant.

Highlight Experience: When we went the city apparently has not given them permission to have their valet on the south side of the restaurant - a most likely and good spot, considering it is the easiest way to get to the restaurant without having to drive about the block, dealing with all the one ways and such with Mt. Vernon square or the funky intersection of L, K, 10th, 9th, Massachusettes and New York Avenue. After driving around each of these streets we finally figured out how to get to the one way street traveling west on the north side of the restaurant were the valet was - making us about 15 minutes late for our reservation.

This is not the weird part though...when we left the restaurant and turned our valet ticket in for our car to be retrieved about 10 minutes went by and I heard a loud 'running' sound - you know the one that a car makes when it is in reverse and traveling well over 20 mph...yes, if you haven't guessed it already - it was the valet, driving our car in reverse down the long, high-modernist block from 10th street to 9th street, in front of the valent station - all at about 20-25 mph. We were horrified...and all we could do was laugh. I guess he didn't want to take the 15 minutes to drive around the one-way streets either.

But as you can tell this is not necessarily a nice 'fancy' restaurant to be comparted to the Inn at Little Washington, but a clean, pleasant restaurant to enjoy some good food and enjoy it with a pretty cheap bill. It is also near tons of clubs and nighlife, so it would be a great date or start the evening off spot, because the inside and out looks so impressive. I look forward to going back and having some more of that Turtle Soup and the Oyster Gratin.

Restaurant Review: Villa Mahana (Bora Bora)

Name: Villa Mahana
Chef: Damien Reinaldi
Location: Bora Bora, French Polynesia
Cuisine: French Influenced Italian-Polynesian Fusion
Stars: 4/5
Review: June 2005

Villa Mahana is a small restaurant (converted from a small home) just outside the city of Vaitape on the main island of Bora Bora in French Polynesia. It is run by a friendly Italian immigrant chef, Damien Reinaldi and the menu reflects his French and Italian training, tradition and also the local polynesian produce and spices. Chef Reinaldi is extremely friendly and cooks alone and you can see him work on each dish through what once was probably a hallway to the kitchen from the living room (now our dining room). Villa Mahana is relatively new and is one of only two fine dining restaurants available for patrons in all of Bora Bora Top Dive).

Décor: The restaurant is small and romantic, containing only 5-6 tables in the main dining room with a 2 very private tables, 1 outside just up a patio and another on the second floor of the home, near the restroom. The converted home is a mansion in Bora Bora housing standards and it reflects French Polynesian flaire, such as flower print linens and sand filled floors.

Menu: The menu was a la carte and a pre-fix. Not wanting to initially pigeon hole myself into a set menu, I looked over the a la carte. After realizing that I was going to definetly order at least 4 things off the a la carte, I figured I might as well save a buck or two and just take the price fix menu, which contained 3 of my 4 selections. We asked the chef for advice and he agreeded and was willing to switch a side on my main course, so I didn't miss out on a side I wanted to try. Additions or subsitutions are hard to get on pre-fix menus - which many of you know I am sure-unless of course you know the chef.

First Course: Seafood Salad & Caviar
Second Course: Foie Gras in Sweet Spice Crust
Third Course: King Rock Lobster Exotical Flavor
Main Course: For me, Smoked Mahi Mahi with Spiced Banana Crust (a top my subsituted truffled gnocchi) and my husband had Roasted Beef Tenderloin, Red Wine Vanila Sauce & the Truffled Gnocchi as well. Both Dishes Pictured Here.
Dessert: Warm and Creamy Chocolate Cake with Tiare Flower Ice Cream

The food was fabulous, perfectly seasoned, happy portions and beautifully served. The real star of the meal was the second course, the Foie Gras in Sweet Spice Crust.

Highlight Experience: My husband and I had had our salad, and well, nothing to exciting, just fish, greens, etc., etc - then each of us received a plate with the lump, 3-4 oz (after cooking weight) spice crusted (which I think was a combination of cardamom, coriander, cumin, tumeric and cayenne - possibly paprika? in possibly a flour based crust?) foie gra was set before each us. The foie layed a top a dollop of buttery, rich, truffled risotto, oozing with truffle oil. This foie was amazing, the spice cutting into the rich flavor of the foie, the crust adding the perfect sear to combine the soft, pillow of inner medium to medium foie (the perfect temp to serve it!) This is possibly the best foie I have ever enjoyed, topping any foie at the Inn at Little Washington or Maestro. I cannot comment on this enough the originality and cooking demonstration that this dish exemplified by the chef. And writing this makes me want to head to Dean & Delucas right now, pick up some foie and try and make it today - just to satisfy the urge - even though I know it probably won't be as good.

We literally shouted out to the chef our bravos (we had the earliest dinner seating, so there was no one else in the restaurant yet, but us, the chef and the waitress) and the chef came out with excitment and said he would bring us another "taste" to enjoy. We were gleeful! What restaurant gives you a special taste - of foie no less - and you aren't a supermodel or famous food writer?!? And his "taste" arrived...two full servings of foie, piled on eachother, atop more truffled risotto on a plate for my husband and I to share (Pictured Here). That evening I figure we ate about $30 in foie gras (at cost iff foie was $30/1 lb: typical US-Mid Atlantic Wholesale Prices - but in Bora Bora everything is generally has a 40-50% mark-up - so probably it was more like $60/lb.).

The rest of our meal was fabulous, definetly comparable in food quality with other high star/ratings restaurants. My smoked mahi mahi was interesting, with a spiced (similar to the foie spices I think) banana puree crust. The chocolate cakes were predictable, but perfectly cooked so that the first 1/4 inch was only cooked, so that as you immediately broke into the crust, the flow of 'chocolate lava' came all over the plate.

Things to think about:

• If you are a Michelin addict - Michelin would probably rate this a 1 star, because of the decor and area. But I would still highly reccomend Villa Mahana, because for many dinners, whole cubes or crushed ice-doesn't really make or break a restaurant for them.
• You ought to email the chef about week or two before you head to Bora Bora to make reservations, as there are only a few tables.
• If you visit the website, the english version isn't finished, so I would recommend going through the menu in the other languages provided, which are finished pages.
• Pricing is comparable with what you would pay eating at the 'nice restaurant' in your Bora Bora resort. A la carte for 3 courses was around $70/person US Dollars (6k FPF); Our 5 course fix-price was $115/person US Dollars (10.5 K FPF).
  

Be an Individualist: Personal Desserts

The next time you are having a dinner party or getting friends and/or family together why not make personalized desserts? Everyone loves having their own dessert, you control the portion size (and the amount of leftovers) and there is less cooking time involved because smaller items cook faster. All you need is a small cake pan (can be purchased from Sur La Table for less than $5/cake pan) or bake a cake in a normal 9x13 and using a 3-4 inch ring mold - cut out circle pieces for serving.

(Click Here for Mini-Mango Cheesecake with Gingered Syrup Recipe)

Mango Cheesecake (Makes about 7-8 individual cakes):

• 1 ½ c. graham crumbs
• 1 c. flaked coconut
• 1/3 c. melted butter
• 3 Mangos, Pureed
• 3 – 8 oz. Crème Cheese (Room Temp)
• 1 ¼ c. sugar
• 1-3 T. (you choice) Vanilla
• 4 eggs

1. Line cake pans with partchment paper.
2. Melt butter and combine with graham crumbs and coconut to create crust.
3. Push crust into bottom of cake pans and refrigerate.
4. Chop and puree mangos, set aside.
5. Mix together (electric mixer) creme cheese, sugar and vanilla until smooth.
6. Add 1 egg at a time, mixing quickly and fully combining each egg before adding another.
7. Add mango puree until combined.
8. Ladel cheesecake filling into each coconut crust lined cake pan and bake for 30-45 minutes at 325 degrees until tops have risen, cakes have set with golden brown edges and cakes only ripple slightly in the very center of the cake.

*You can serve these cakes warm, cold or room temp. I prefer slightly below room temp as it is more refreshing in the summer time.

*You may want to cover cheesecake with foil if tops become too dark for you while baking.

I love serving these individual cheesecakes with chopped mango that has been tossed in ginger syrup.

----------

Ginger Syrup-Mango Garnish:

• 1 large, 3-4 inch of ginger
• 3:1 Simple Syrup
• 1/2 mango, chopped (per cake)

1. Combine sugar and water in a pot (3 sugar to 1 water ratio), bring to boil and then simmer while sugar dissolves completely.
2. Peel and chop ginger into little chunks (the more cuts the more flavor!) and add to simmering simple syrup.
3. Let syrup simmer for 15-20 minutes until it starts to be thick, like you would expect a 'syrup' to be.
4. Remove from heat and let cool.
5. Right before you plan to serve the cakes, take out the ginger pieces from the syrup.
6. Place chopped mango in bowl and drizzle ginger syrup over mango pieces.
7. Toss with spatula and then using a slotted spoon, place fruit compote over tops and around the mango cheesecake.
8. Use any excess ginger syrup to drizzle around the edges of the plate.