Today I am going to have a fun night out. I don’t do a lot of events, but the stars were all in alignment…I had no plans…and what looked like a great food event was going on in Los Angeles. Star Chef Classic-Grill and Chill here I come. So I make the drive from Temecula and get my room in L.A. With nothing to do for another 5 hours I go for a walk and find myself a cigar lounge. I did say the stars were all aligned, right?
Tried a new one for me, My Father La Opulencia. It was a nice enjoyable smoke. All done; now back to the hotel to relax before the event.
Time for event and I’m off. First of all, I will admit I am a closet Food Network, Top Chef, etc. show watcher. So, I am familiar with a few of the Chef’s presenting tonight just because I’ve seen them on TV. As soon as I walk through the gate, one of the first booths I come across was Chef Edward Lee serving Shrimp in a Corn Veloute.
Pretty tasty! Shrimp well cooked, nice and tender. A little texture and sweetness from the corn. Good start for the night!
A couple more booths; an oyster dish…then rockfish. All good! This is going to be a fun night!
Next booth, Hiramasa Poke presented by Chef Sang Yoon. All I can say is wow! (Not Really! That would not make very good reading.) Anyway, definitely my best pick of the night. Very happy there was no limit on how many times you could go back.
Ingredients were nahm jim, smoked avocado mouse, rau ram, and lime pulp that has been hit by liquid nitrogen. Half the items I have never seen before. That’s why I love these events. You have the ability to try new dishes that you many never hear about that are prepared by some famous Chefs.
Another of my favorites was the Scallop Jimaica Aguachile prepared by Chef David Lafevre. Scallop with passion fruit mango, cucumber, basil seed and cilantro was beautifully prepared. Scallop tender..nice texture from the cucumber, and basil seed. A little sweetness from the passion fruit and mango. Probably my number 2 for the night!
A final one I have to mention would be the ceviche prepared by Chef Akira Back prepared with mae ploy sauce, avocado puree, currant cherry tomato, white onion and cilantro. Combination of the mae ploy sauce and avocado puree gave the dish a nice smooth, sweet base for the ceviche.
Overall a very successful evening of eating. I believe about 90% of what I ate was protein, so I ate healthy, right? The other 10% may have been alcohol.
I’ve heard that studies have found a 25 percent lower risk of heart disease in people who drink from one to two drinks daily, compared to abstainers. And alcoholic beverages that are rich in polyphenols – that would be beer – may be especially good for the heart.
Feeling good about the night!
As always, thanks for Spending Time in My Kitchen!
