Thanks to last Sunday's guest post, I feel like Broke Foodie is finally gaining some traction. I'm not sure what the next steps should be--but you should all definitely be forwarding the link to all your friends! Perhaps I'll get a book deal yet.
I did write to some publishers requesting free review copies of some cookbooks--and they agreed! I'm getting free cookbooks out of this! And here I've been paying for them all these years like a sucker.
I'm seeing an old friend of mine from high school tonight. He's in town for a convention, and we're getting together for drinks after work. I can't wait. He is, quite honestly, the funniest person I know. He was the school clown in high school. I remember slinking around him back then, thinking how cool he was and how desperately uncool I was. He's still cool. I'm still pretty lame, but not as lame as I used to be.
Here's a cute picture of my cat, examining what became last night's dinner:
Friday, August 13, 2010
Wednesday, August 11, 2010
A Razor, A Shiny Knife + Room Forty = Awesome
I've blogged about my adventures with A Razor, A Shiny Knife before (here, here and here). They're my most favorite of all the underground restaurants/supper clubs I've been to. If I were independently wealthy, I would totally just give big awesome underground dinners for the rest of my life.
But I'm not independently wealthy, and so I volunteered to help out at their latest shindig in LA. Here are the takeaways from Saturday's event, in no particular order:
1. My ass is TIRED.
2. I realized at the end of the night that essentially I'd just waitressed for 12 hours, in inappropriate shoes, for free. I didn't get to taste any of the dishes or the wines. There wasn't even a lot of cooking to watch, as much of it was done offsite ahead of time and trucked in.
3. Which means that next time these guys are in town, I will just cough up the $160 a person. That way I can actually eat the food, which is the whole point. Plus I'll be able to sit down.
4. Nevertheless, it was great fun.
5. Be sure to keep your eyes peeled for an upcoming article about it in the LA Times. (Possibly with a mention of me, with my new last name.)
Here's the menu:
They paired up with LA-based Room Forty to present a seven-course, eight-hour extravaganza in the lobby of the Variety building on Wilshire Boulevard, across from LACMA. Yes, it was in the lobby. That was sort of neat, actually. Here are some pictures:
I set that table.
Yep, that one. 52 place settings.
Michael Cirino giving a cooking demonstration.
Short ribs cooking sous vide--at rare, for 48 hours.
Fun with liquid nitrogen.
Course 1: Caviar, Duck Fat, Creme Fraiche, Potato. The potato was fried in the duck fat. That's a chive and black salt on top.
Course 2: Sea Bass, Stone Fruit, Verjus, Chervil. Wild striped sea bass carpaccio with peaches cooked sous vide, with a strawberry coulis and fresh chervil on top.
Course 3: Duck Egg, Duck Leg, Goose Liver, Summer Truffle. The round of duck confit was topped with a duck egg yolk cooked sous vide. The mache was topped with a foie gras vinaigrette, and as we served, we shaved frozen foie gras and black summer truffle on top.
Here we are prepping the duck course.
Can I just tell you about the foie gras viniagrette? This was one of the things I managed to taste. I wanted to bathe in it. I wanted to get down on all fours and lick the bowl. That's how good it was.
Also? Heaven smells like truffles.
Mmmmm...truffles.
Course 4: Short Rib, Red Wine, Bone Marrow, Carrots. Here's the sous vide short rib, crisped in duck fat, with a bone marrow sauce and peas and carrots.
Course 5: Triple Cream, Nuts and Berries. A French triple cream (brie) turned into a cheese "snow" and served with a pecan brittle and fresh berries.
Course 6: Chocolate, Strawberries, Methocel, Ultratex. Modern gastronomy magic. I can't even begin to explain this one. My brain had turned to mush long before this course.
There was another course, an amuse bouche in there somewhere, involving potatoes and liquid-nitrogen-shattered-blackberry "caviar," but again, my brain was much and I didn't get a picture of that one.
Here's a final shot of the crowd, with Michael pontificating:
Note the addition of a second, smaller table off to the right.
There were wines, and a cocktail, and a ton of photographers. Everyone had a great time (I think), and Michael was in true showman mode.
These guys are based in Brooklyn, but they travel pretty regularly. I highly recommend going to one of their dinners if at all possible. The cost is worth it. (And they're doing good to break even on the food and beverage costs, so it's not like they're making a profit.)
Now if I could just do something about my still-aching feet...
But I'm not independently wealthy, and so I volunteered to help out at their latest shindig in LA. Here are the takeaways from Saturday's event, in no particular order:
1. My ass is TIRED.
2. I realized at the end of the night that essentially I'd just waitressed for 12 hours, in inappropriate shoes, for free. I didn't get to taste any of the dishes or the wines. There wasn't even a lot of cooking to watch, as much of it was done offsite ahead of time and trucked in.
3. Which means that next time these guys are in town, I will just cough up the $160 a person. That way I can actually eat the food, which is the whole point. Plus I'll be able to sit down.
4. Nevertheless, it was great fun.
5. Be sure to keep your eyes peeled for an upcoming article about it in the LA Times. (Possibly with a mention of me, with my new last name.)
Here's the menu:
They paired up with LA-based Room Forty to present a seven-course, eight-hour extravaganza in the lobby of the Variety building on Wilshire Boulevard, across from LACMA. Yes, it was in the lobby. That was sort of neat, actually. Here are some pictures:
I set that table.
Yep, that one. 52 place settings.
Short ribs cooking sous vide--at rare, for 48 hours.
Fun with liquid nitrogen.
Course 1: Caviar, Duck Fat, Creme Fraiche, Potato. The potato was fried in the duck fat. That's a chive and black salt on top.
Course 2: Sea Bass, Stone Fruit, Verjus, Chervil. Wild striped sea bass carpaccio with peaches cooked sous vide, with a strawberry coulis and fresh chervil on top.
Course 3: Duck Egg, Duck Leg, Goose Liver, Summer Truffle. The round of duck confit was topped with a duck egg yolk cooked sous vide. The mache was topped with a foie gras vinaigrette, and as we served, we shaved frozen foie gras and black summer truffle on top.
Here we are prepping the duck course.
Can I just tell you about the foie gras viniagrette? This was one of the things I managed to taste. I wanted to bathe in it. I wanted to get down on all fours and lick the bowl. That's how good it was.
Also? Heaven smells like truffles.
Mmmmm...truffles.
Course 4: Short Rib, Red Wine, Bone Marrow, Carrots. Here's the sous vide short rib, crisped in duck fat, with a bone marrow sauce and peas and carrots.
Course 5: Triple Cream, Nuts and Berries. A French triple cream (brie) turned into a cheese "snow" and served with a pecan brittle and fresh berries.
Course 6: Chocolate, Strawberries, Methocel, Ultratex. Modern gastronomy magic. I can't even begin to explain this one. My brain had turned to mush long before this course.
There was another course, an amuse bouche in there somewhere, involving potatoes and liquid-nitrogen-shattered-blackberry "caviar," but again, my brain was much and I didn't get a picture of that one.
Here's a final shot of the crowd, with Michael pontificating:
Note the addition of a second, smaller table off to the right.
There were wines, and a cocktail, and a ton of photographers. Everyone had a great time (I think), and Michael was in true showman mode.
These guys are based in Brooklyn, but they travel pretty regularly. I highly recommend going to one of their dinners if at all possible. The cost is worth it. (And they're doing good to break even on the food and beverage costs, so it's not like they're making a profit.)
Now if I could just do something about my still-aching feet...
Monday, August 9, 2010
Wow.
So, yesterday I had a guest post at Get Rich Slowly.
On Saturday, my food blog (http://www.brokefoodie.com/, but you knew that already) had 3 hits. Count 'em: 3.
On Sunday, it had 2,168 hits.
That's an increase of, like, a billion percent. Pretty awesome, huh?
I'm feeling kind of energized with this whole blog thing. A lot of the comments on the post were asking for a cookbook, further instruction on meal planning, that sort of thing. I could totally do that.
So, tell all your friends to start reading http://www.brokefoodie.com/ religiously, 'cause obviously with all these new readers I'm gonna have to kick it up a notch.
On Saturday, my food blog (http://www.brokefoodie.com/, but you knew that already) had 3 hits. Count 'em: 3.
On Sunday, it had 2,168 hits.
That's an increase of, like, a billion percent. Pretty awesome, huh?
I'm feeling kind of energized with this whole blog thing. A lot of the comments on the post were asking for a cookbook, further instruction on meal planning, that sort of thing. I could totally do that.
So, tell all your friends to start reading http://www.brokefoodie.com/ religiously, 'cause obviously with all these new readers I'm gonna have to kick it up a notch.
Sunday, August 8, 2010
I'm famous!
Not really. But I do have a guest post over at Get Rich Slowly. Check it out!
Don't worry, I'll have details about last night's underground restaurant happening up soon...
Don't worry, I'll have details about last night's underground restaurant happening up soon...
Saturday, August 7, 2010
Aaaaannnnnnnd...it ends, again
As I cavort in foodie heaven today (look for update tomorrow), let us pause and remember that a year ago this weekend, I was wrapping up the road trip.
Le sigh.
Le sigh.
Friday, August 6, 2010
Theatre review: A Midsummer Night's Dream
"What fools these mortals be!"
--Puck
I remember doing a bastardized version of Midsummer Night’s Dream in high school. One of the English teachers rewrote the basic plot in “plain” English, cut it down to ninety minutes, and cast most of the senior class as fairies. The big hit of the event was the star quarterback playing Thisbe, having to wear a wig and a dress and kiss another football player onstage.
Well, that’s the beauty of Shakespeare, isn’t it? That his plays are so infinitely malleable. That quarterbacks and cheerleaders can half-heartedly muddle through one of his comedies, and it’s still funny. That a lighthearted piece of frivolity like Midsummer can stand the test of time, that it can still be enjoyable and relevant 400 years later.
The general plot is probably familiar; Theseus, the duke of Athens, is getting ready to marry Hippolyta, and needs entertainments for his four-day celebration. Egeus, a nobleman, brings his daughter Hermia to Theseus. He wants her to wed Demetrius; she is in love with Lysander. Theseus threatens to have her executed if she doesn’t obey her father, so she and Lysander make plans to run away and marry elsewhere. She tells her friend Helena of their plans; Helena, who is desperately in love with Demetrius, who wants nothing to do with her.
The four lovers end up in the woods outside of Athens. Also in the woods are a straggling band of actors, rehearsing a play for Theseus; and fairies; their queen, Titania, and king, Oberon. Oberon sends Puck to drip a love potion in Titania’s eyes, making her fall in love with the first thing she sees upon waking. He wants her to fall in love with him, but instead, she falls for one of the actors, Bottom, whose head Puck has transformed into the head of a donkey. Puck also gets some love potion on Lysander, who falls in love with Helena and abandons Hermia. Then Demetrius gets some, and also falls in love with Helena.
Eventually, it all gets straightened out. Demetrius and Helena wed, Lysander and Hermia wed, Titania and Oberon wed, and Theseus and Hippolyta wed. The actors present their play, “Pyramus and Thisbe,” with Bottom’s proper human head restored. And all is well.
It’s been a summer of Shakespeare here in San Diego; three plays of his at the Old Globe, and now Midsummer at La Jolla Playhouse. This is definitely the prettiest production of Midsummer I’ve ever seen. Visually, it’s somewhere between Alice in Wonderland and Cirque du Soleil, fully of sparkle and whimsy. There are even acrobats. The furniture flies (including the piano, which turns end over end in a stunt reminiscent of Tommy Lee’s drum set), the fairies cavort in massive upside-down chandeliers, mirrors become pools of water. What appears to be a large Victorian drawing room becomes a forest of chandeliers and window panes; the furniture and curtains fly away, the maids turn into fairies, the butler becomes Puck. There’s an onstage orchestra, playing selections from Mendelssohn’s “Midsummer Night’s Dream.”
David C. Woolard’s costumes are easily the most stunning element. Some of them are literally upside-down, to mirror the furniture; Hippolyta’s skirt and Bottom’s donkey head are elaborate woven golden cages. Each one is beautiful and carefully crafted and unique, and these costumes combined with Neil Patel’s set design make the play.
The actors aren’t nearly as good. As you might expect, Bottom (Lucas Caleb Rooney) and Puck (Martin Moran) are the most engaging cast members. They keep the entire production from spinning off into mere spectacle. The lovers, I’m afraid, are a bit of a dud—Hermia (Amelia Campbell) and Helena (J. Smith-Cameron) are shrill, Demetrius (Sean Mahon) and Lysander (Tim Hopper) are dull. I had a hard time believing anyone could love any of them. And their period Victorian costumes are equally dull. Daniel Oreskes as Theseus and Oberon and Charlayne Woodard as Hippolyta and Titania have a commanding stage presence, and the fairies are nimble and acrobatic. But I found myself more interested in the set and costumes than in the actors, or the story.
But it’s still a great evening. The music, the costumes, the acrobatic feats, all the visual surprises and delights more than make up for the rest. Production-heavy plays often become mere spectacle, overshadowing the text and the talent; but in La Jolla Playhouse’s Midsummer, the production is the talent. All the elements tie together to become a fantasy, not just a spectacle--surely what Shakespeare must have imagined when he wrote it.
Written by William Shakespeare
Directed by Christopher Ashley
With Kyle Anderson, Ken Berkeley, Amelia Campbell, Cate Campbell, Maggie Carney, Maritxell Carrero, Matthew Cusick, Matthew Patrick Davis, Sara Garcia, Zachary Harrison, Tim Hopper, Sean Mahon, Jonathan McMurtry, Hugo Medina, Martin Moran, Amanda Naughton, Daniel Oreskes, Tatyana Petruk, Christopher Douglas Reed, Lucas Caleb Rooney, J. Smith-Cameron, Anne Stella, Charlayne Woodard, and Bowman Wright
Set Design: Neil Patel
Lighting Design: Howell Binkley
Sound Design: Leon Rothenberg
Costume Design: David C. Woolard
Music: Mark Bennett and Felix Mendelssohn
Running Time: Two hours and fifteen minutes with one fifteen-minute intermission
La Jolla Playhouse, 2910 La Jolla Village Drive, San Diego; (858) 550-1010
Tickets $31 - $66
Tuesdays and Wednesdays at 7:30 pm; Thursdays, Fridays and Saturdays at 8 pm; Sundays at 7 pm; Saturday and Sunday matinees at 2 pm
July 20 – August 22, 2010
--Puck
I remember doing a bastardized version of Midsummer Night’s Dream in high school. One of the English teachers rewrote the basic plot in “plain” English, cut it down to ninety minutes, and cast most of the senior class as fairies. The big hit of the event was the star quarterback playing Thisbe, having to wear a wig and a dress and kiss another football player onstage.
Well, that’s the beauty of Shakespeare, isn’t it? That his plays are so infinitely malleable. That quarterbacks and cheerleaders can half-heartedly muddle through one of his comedies, and it’s still funny. That a lighthearted piece of frivolity like Midsummer can stand the test of time, that it can still be enjoyable and relevant 400 years later.
The general plot is probably familiar; Theseus, the duke of Athens, is getting ready to marry Hippolyta, and needs entertainments for his four-day celebration. Egeus, a nobleman, brings his daughter Hermia to Theseus. He wants her to wed Demetrius; she is in love with Lysander. Theseus threatens to have her executed if she doesn’t obey her father, so she and Lysander make plans to run away and marry elsewhere. She tells her friend Helena of their plans; Helena, who is desperately in love with Demetrius, who wants nothing to do with her.
The four lovers end up in the woods outside of Athens. Also in the woods are a straggling band of actors, rehearsing a play for Theseus; and fairies; their queen, Titania, and king, Oberon. Oberon sends Puck to drip a love potion in Titania’s eyes, making her fall in love with the first thing she sees upon waking. He wants her to fall in love with him, but instead, she falls for one of the actors, Bottom, whose head Puck has transformed into the head of a donkey. Puck also gets some love potion on Lysander, who falls in love with Helena and abandons Hermia. Then Demetrius gets some, and also falls in love with Helena.
Eventually, it all gets straightened out. Demetrius and Helena wed, Lysander and Hermia wed, Titania and Oberon wed, and Theseus and Hippolyta wed. The actors present their play, “Pyramus and Thisbe,” with Bottom’s proper human head restored. And all is well.
It’s been a summer of Shakespeare here in San Diego; three plays of his at the Old Globe, and now Midsummer at La Jolla Playhouse. This is definitely the prettiest production of Midsummer I’ve ever seen. Visually, it’s somewhere between Alice in Wonderland and Cirque du Soleil, fully of sparkle and whimsy. There are even acrobats. The furniture flies (including the piano, which turns end over end in a stunt reminiscent of Tommy Lee’s drum set), the fairies cavort in massive upside-down chandeliers, mirrors become pools of water. What appears to be a large Victorian drawing room becomes a forest of chandeliers and window panes; the furniture and curtains fly away, the maids turn into fairies, the butler becomes Puck. There’s an onstage orchestra, playing selections from Mendelssohn’s “Midsummer Night’s Dream.”
David C. Woolard’s costumes are easily the most stunning element. Some of them are literally upside-down, to mirror the furniture; Hippolyta’s skirt and Bottom’s donkey head are elaborate woven golden cages. Each one is beautiful and carefully crafted and unique, and these costumes combined with Neil Patel’s set design make the play.
The actors aren’t nearly as good. As you might expect, Bottom (Lucas Caleb Rooney) and Puck (Martin Moran) are the most engaging cast members. They keep the entire production from spinning off into mere spectacle. The lovers, I’m afraid, are a bit of a dud—Hermia (Amelia Campbell) and Helena (J. Smith-Cameron) are shrill, Demetrius (Sean Mahon) and Lysander (Tim Hopper) are dull. I had a hard time believing anyone could love any of them. And their period Victorian costumes are equally dull. Daniel Oreskes as Theseus and Oberon and Charlayne Woodard as Hippolyta and Titania have a commanding stage presence, and the fairies are nimble and acrobatic. But I found myself more interested in the set and costumes than in the actors, or the story.
But it’s still a great evening. The music, the costumes, the acrobatic feats, all the visual surprises and delights more than make up for the rest. Production-heavy plays often become mere spectacle, overshadowing the text and the talent; but in La Jolla Playhouse’s Midsummer, the production is the talent. All the elements tie together to become a fantasy, not just a spectacle--surely what Shakespeare must have imagined when he wrote it.
Written by William Shakespeare
Directed by Christopher Ashley
With Kyle Anderson, Ken Berkeley, Amelia Campbell, Cate Campbell, Maggie Carney, Maritxell Carrero, Matthew Cusick, Matthew Patrick Davis, Sara Garcia, Zachary Harrison, Tim Hopper, Sean Mahon, Jonathan McMurtry, Hugo Medina, Martin Moran, Amanda Naughton, Daniel Oreskes, Tatyana Petruk, Christopher Douglas Reed, Lucas Caleb Rooney, J. Smith-Cameron, Anne Stella, Charlayne Woodard, and Bowman Wright
Set Design: Neil Patel
Lighting Design: Howell Binkley
Sound Design: Leon Rothenberg
Costume Design: David C. Woolard
Music: Mark Bennett and Felix Mendelssohn
Running Time: Two hours and fifteen minutes with one fifteen-minute intermission
La Jolla Playhouse, 2910 La Jolla Village Drive, San Diego; (858) 550-1010
Tickets $31 - $66
Tuesdays and Wednesdays at 7:30 pm; Thursdays, Fridays and Saturdays at 8 pm; Sundays at 7 pm; Saturday and Sunday matinees at 2 pm
July 20 – August 22, 2010
Thursday, August 5, 2010
When the cat's away
My hubby will be gone this weekend, to a work thingey in Vegas (yes, that same work thingey that hooked us up last year! Remember that?), so I have managed to book it solid. I didn't want to face an entire weekend of sitting at home alone, feeling sorry for myself. So, tonight I'm going to a dinner sponsored by some new church friends; tomorrow I've got to make a Sam's run, since I'm out of cat litter; and Saturday (drum roll please)...
...I'm helping to stage the latest A Razor, A Shiny Knife dinner in LA.
Oh yes.
You may touch me now.
It will be an entire day of rubbing elbows and knives with other foodies, chefs, mixologists and cool LA people. Don't worry, I'll take lots of pictures and blog about it extensively afterward.
Then on Sunday I'm taking myself a) to the farmer's market and b) to the aquarium here in SD, as Bank of America is hosting free museum admissions to a bunch of different places this weekend. Free = time to go to the aquarium.
AND look for an extra-super-special guest post of mine on Sunday. I'll post further details/the link here when it comes out!
...I'm helping to stage the latest A Razor, A Shiny Knife dinner in LA.
Oh yes.
You may touch me now.
It will be an entire day of rubbing elbows and knives with other foodies, chefs, mixologists and cool LA people. Don't worry, I'll take lots of pictures and blog about it extensively afterward.
Then on Sunday I'm taking myself a) to the farmer's market and b) to the aquarium here in SD, as Bank of America is hosting free museum admissions to a bunch of different places this weekend. Free = time to go to the aquarium.
AND look for an extra-super-special guest post of mine on Sunday. I'll post further details/the link here when it comes out!
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