I remember the first time my parents took me to a French restaurant. I was probably 9 or 10 years old and the restaurant that we went to, Le Bon, no longer exists. But the experience and the food still lingers as a fond memory.

I opted to take the safe route and ordered a chicken dish that the waiter suggested I try, while my parents ordered dishes with funny sounding names such as foie gras, escargot, duck confit and steak au poivre. I’ve since acquired a taste for the funny sounding dishes as an adult and wish that I had tried these dishes at that dinner eons ago. Oh, if I knew then what I know now…

So on that fateful day, my first French food experience happened when a wonderful dish called coq au vin entered my life. Comfort food. The mere mention of coq au vin transports me to that night and I can’t help but smile and get all warm and tingly all over. I’ve been wanting to try to make coq au vin for a while, but I’ve always thought the process to be a bit overwhelming and time consuming. So I put it on the back burner, so to speak.

Then, while going through some old magazines, I came upon the March 2008 issue of Gourmet Magazine which featured French Bistro Cooking. And there it was – staring me in the face, again. A recipe for coq au vin, but altered a bit. The recipe was for Chicken in Riesling – where the red wine that is traditionally used in the recipe was substituted with Riesling, which I LOVE – but we’ll save that for another post altogether. I figured it was now or never and decided to give it a try.

Preparing this dish was easier than expected. As with most dishes, the most difficult part is in the preparation of the ingredients – the chopping, dicing and slicing. But once you get all of that done, its just a matter of putting all the parts together.

A link to the recipe for Chicken in Riesling can be found at the end of this post, but here are the basics.

You’ll need:

a whole chicken, cut French style into 8 pieces

carrots, leeks, flat leaf parsley, small red potatoes, shallot and lemon

Riesling (the recipe calls for Alsatian Riesling, but I had this German Riesling on hand)

You’ll also need vegetable oil, unsalted butter and creme fraiche or heavy cream. I used heavy cream. And salt and pepper.

Using an oven save pot, brown the chicken in the oil and butter, then transfer the pieces to a plate. Pour off the fat from the pot, then saute the leeks, shallots and salt in 2 Tablespoons of butter, cover and cook for about 5 minutes, stirring occasionally.

In a separate pot, boil the potatoes till they are just tender. Drain, then return to the pot. Add the parsley and shake or stir to coat the potatoes with the parsley.

Now, back to the pot of leeks that are cooking… Add the chicken, skin sides up, the carrots and wine and boil until the liquid is reduced by half. Cover and braise in the oven until the chicken is cooked all the way through.

Stir in the heavy cream. Season with salt, pepper and lemon juice, then add potatoes.

ENJOY!

You can find the recipe here.

This dish came out pretty well. It seemed like it would be a pretty heavy dish because of the addition of cream, but because it wasn’t cooked more after the cream was added, the sauce is light and citrusy. I’d probably tweak it a bit next time I make it. Like maybe instead of whole potatoes, I’d probably do a bed of mash potatoes. Also, because I’m not a big fan of cooked carrots, I’d probably add whole mushrooms.

These are the words that greet you as you look over the menu at Brio Tuscan Grille.

Our server placed a basket of artisan sourdough and flat bread with a large pat of butter on our table to nosh on as we waited for our first course, Brio’s Bruschetta Quattro – a sampler of the 4 different bruschetta’s that they offer at this location. What an amazing first course! Of the 4, one in particular was preferred over the others. But each were perfectly fine, in their own right.

(From front – first 4 pieces: Roasted Pepper & Fresh Mozzarella Bruschetta (2); Mushroom Bruschetta (2))

(From front – first 4 pieces: Sliced Steak Bruschetta (2); Proscuitto with Asparagus Bruschetta (2))

Roasted Red Pepper & Fresh Mozzarella Bruschetta

Humongous round of mozarella topped with roasted red pepper, fresh basil strips, balsamic vinegar and freshly shaved parmesan cheese

Proscuitto & Grilled Asparagus Bruschetta

THE FAVORITE!!!

Fontina cheese, topped with Pinot Noir onions, Grilled Asparagus and Proscuitto

Mushroom Bruschetta

Fontina cheese topeed with roasted portabello mushrooms, truffle oil, arugula, prosciutto and a drizzle of balsamic vinegar

Sliced Steak Bruschetta (de-constructed)

Gorgonzola Dolce topped with arugula, fennel, charred tomato, shaved parmesan, Tuscan Italian Dressing and a rare steak slice

Brio is known for their steaks and chops and I can never turn down a good steak. Then top it off with some gorgonzola… OH MAN!!!

Gorgonzola Crusted Bistecca (Filet)

They got it right the second time. The first one came out a bit too overdone for me. It was cooked more medium-well to well (i.e., super dry and cardboard-ish) than medium-rare that I ordered (which, if you ask me, is how a steak should be cooked, especially a filet). Anyway, back to the dish… Every thing on the plate was good. It was too pretty to eat, but after taking this picture I got over it and started to dig in. Nothing out of the ordinary here, but I enjoyed it. Your basic meat and potatoes kind of meal. The gorgonzola that topped the filet added a different dimension to the steak, but did not overpower the steak as bleu cheese sometimes can.

We also tried a pasta dish.

Shrimp & Lobster Garganelli Pasta

Garganelli is a penne-like pasta. Its freshly made and hand rolled. (I imagine they’ve got some newbie sous chef in a back room somewhere rolling this pasta all day long. Poor guy…) The pasta was cooked al dente then tossed with lots of shrimp and chunks of lobster in a light sauce.

As a “peace offering” for the botched filet, the manager was generous in offering a dessert on the house. We chose the Creme Brulee Dolchino Trio.

Creme Brulee Dolchino Trio

(more like duo – they slipped in a cake dolchino instead of the chocolate creme brulee)

Vanilla Creme Brulee, Orange Creme Brulee and Milk Chocloate Caramel Cake Dolchino

Milk Chocolate Caramel Cake

These three little cups of heaven more than made up for the overdone filet. APOLOGY ACCEPTED. We’re friends again *HUG-HUG* *KISS-KISS*.

Brio’s Tuscan Grille is a chain restaurant. They’ve got locations across the nation. Definitely stop by one of their locations if there’s one close to you.

*****

Brio Tuscan Grille

Las Vegas Town Square

6653 Las Vegas Boulevard South

Las Vegas, NV 89119

(702) 914-9145

And on this farm he had great food E-I-E-I-O…

With a Fontina Burger (outside) here

And a Fontina Burger (inside) there

here a Pesto Chicken Sandwich

there a BBQ Chicken Pizza (house specialty)

here some Fried Zucchini Slices

there some Onion Rings

Young Joe Johnston had a farm… E-I-E-I-O…

When I saw Guy Fieri’s (of Diners, Drive Inns and Dives on the Food Network fame) segment on Joe’s Farm Grill, I had to give the place a try. Joe’s Farm Grill takes fast food and “eating local” to a different level. Their offerings are what you would basically find at any fast food establishment – burgers, fries, pizza and shakes. But they do it with a twist. They use locally grown beef and chicken, along with vegetables grown on their own farm. With the use of such fresh ingredients, the food has to be good.

You can be a puss and order a basic burger. We opted to try the Fontina Burger that had roasted red peppers, grilled mushrooms, arugula, pesto and fontina. Let me first say that the burger was good… but… I was a bit disappointed. It seemed as if the other ingredients overshadowed the actual burger and made it seem more like a vegetarian sandwich. There was too much going on with the burger. Too much “action”. Maybe if they added 1/8 of a pound more beef, it might have made a difference. The other flavors were good though and melded well together. It would have made a great roasted salad.

The Pesto Chicken Sandwich was amazing – Gruyere, grilled red peppers, grilled mushrooms and farm-made pecan pesto, served with a side of cole slaw. Now this was really good. Where the other ingredients overshadowed the burger in the Fontina Burger, the other ingredients served a supporting role in this sandwich and made the chicken breast shine. The chicken was perfectly cooked, delicately seasoned and juicy.

We also tried their house specialty grilled pizza, the BBQ Chicken pizza – chicken, bacon, blue cheese, tomato, red onion and bbq sauce. I’m not a big fan of bbq sauce on pizza, so I was a bit skeptical. But this was pretty good. The thin, crispy crust was charred just so and the toppings were double the amount you’d expect on a pizza. And it was HUGE. More than enough to feed 2 people or 4 as a first course.

Because our eyes were bigger than our stomaches , we also ordered their Fried Zucchini Slices and their Onion Rings. Perfectly fried to a golden brown, though in a non-greasy way. Crispy, crunchy, and definitely not over-battered. They serve the zucchini with a basic marinara sauce and we asked for some ranch dressing for the onion rings.

Thank goodness we didn’t order their shakes or else we definitely would have had to take a nap under the shade of the trees before heading home. We’ll save the shakes for next time. Or the next time after that. The line here gets pretty long, pretty fast, but it’s worth it.

*****

Joe’s Farm Grill

3000 East Ray Road

Gilbert, Arizona

(480) JOE-GRIL

(480) 563-4745

Breakfast is by far my favorite meal – anytime of the day. Especially if someone else is cooking. So you can only imagine how excited I was to try Payard Patisserie and Bistro. The much anticipated Las Vegas location of this famed pastisserie and bistro opened last fall at Caesar’s Palace on the Strip. A well-known name among the culinary set, it amazed me to find this place deserted, save for the host/server and the cook/warmer-upper. The time we arrived probably had a lot to do with it – Sunday, approximately 5:30 p.m. They do serve dinner entrees here also, but still no other patrons to be seen in the restaurant or at the two tables located adjacent to their take-out counter.

Our early dinner was just “eh” – not really bad, but not really good either. For half the price, we could have ordered the exact same items from the take out counter and the quality of the food would not have been any better or worse.

Here’s a glimpse of what was ordered:

Classic Croque Madame ($17.00)

Ham, Cheese, Bread, Bechamel Sauce, Sunny Side Up Egg (I opted to have my egg prepared over-easy.)

Served with a salad of mixed greens tossed with a balsamic vinaigrette and homemade potato chips.

A “gourmet” ham and cheese sandwich – gourmet because of the Bechamel sauce – topped with an egg prepared over-easy. For $17.00, I expected something a bit over the top. But it was just your usual croque madame. No “pomp and circumstance” here. Just a straightforward croque madame. The homemade potato chips were really good. Served hot, crisp and with just enough seasoning that did not overpower the chips at all.

Chicken Cocktail Panini ($17.00)

Ciabatta, Thinly Sliced Roasted Chicken Breast, Arugula, Tomato, Parmesan Cheese

Served with a salad of mixed greens tossed with balsamic vinaigrette and homemade potato chips.

Being known more for their desserts, you’d think that we would have ordered dessert, but we were so turned off by this point that we ended up going somewhere else, for dessert. But, here’s a look at the some of the sweet stuffs that Payard offers at their patisserie counter. I was able to take this photo before the girl at the counter got on my case about taking pictures.

I’ll definitely give this place another try. Maybe stop by for brunch sometime. Maybe my opinions would be different. We’ll have to see.

*****

Payard Patisserie & Bistro

Caesar’s Palace, Las Vegas

3570 Las Vegas Boulevard South

Las Vegas, NV 89109

(702) 731-7292

Now for the savory stuff…

A trip to Hawaii is not complete without the at least one plate lunch. A plate lunch normally consists of 2 scoops rice, 1 scoop macaroni salad and your protein of choice. I know – CARB OVERLOAD. Way too much rice, if you ask me.

We drove to the North Shore specifically to get some shrimp. Our initial plan was to hit all (okay maybe not all, but most) of the shrimp trucks and do a taste comparison between the many shrimp trucks and stands. But due to time constraints, we ended up just eating at my favorite shirmp shack - Romy’s.

Fortunately, by the time we got there, the usual lunch line had subsided, and we were able to order within 10 minutes. Waiting for our food to be cooked was a bit longer, but well worth the wait. Their plates are prepared upon order and usually takes about 10 to 15 minutes to prepare. Each plate gets a super generous helping of steamed rice with one pound of shrimp or prawns (when available). The shrimp and prawns are farm raised in aqua-culture beds located behind the shack, so you know that what you’re getting is fresh and local. There’s also a semi-covered picnic table seating area to the right and left of the shack so that you can enjoy your meal right there. There are workers that wipe down the tables after each party leaves to eliminate pesky ants from ruining your shrimp feast. They even have a sink area where you can wash your hands – how thoughtful.

Romy’s #1 – Garlic and Butter Shrimp -served with way too much rice

Romy’s #2 - Sweet and Spicy Shrimp – served with way too much rice

Back in Honolulu, we stopped by Sugoi at City Center in Kalihi, to enjoy some of their plate lunch offerings. Ever since they closed Mitsuken on School Street due to some inappropriate activity, I had to find a place to get garlic chicken (not that I can’t make it myself, but it’s always better served in a styrofoam box). Sugoi’s came to my rescue. Here are a few of the plates that we ordered. Notice… every plate has the sought after garlic chicken – LOL!

Garlic Chicken Plate

The garlic chicken at Sugoi’s was okay. It’s basically boneless chicken thighs that are dipped into a light batter then deep fried. The chicken pieces are then tossed with their own recipe of garlic sauce which is soy based with other seasonings and spices. A bit too sweet and not as crispy as I would have wanted it. But it satisfied my craving.

Chow Fun with Garlic Chicken Plate

I have a weak spot for chow fun. It’s by far my favorite Chinese noodle dish – flat Chinese noodles cooked with an array of seasonings and garnishes. And if done right, it will leave a smile on my face all day. Sugoi did this right. Perfectly cooked so that the noodles were not mushy, perfectly seasoned so it wasn’t too salty or too bland and with just a touch of sesame seed oil for flavor. The sesame seeds could have been left out, but thankfully, there wasn’t too much of it to have to make a fuss over.

Kalbi (Korean BBQ Short ribs) with Garlic Chicken Mix Plate

Just the way I would have ordered it too – all rice and no mac salad. The kalbi was grilled to perfection, with just enough fat to keep the meat moist.

The wedding reception was another food fest in itself. The Chef John Hightower and his staff for the Ainahau Showroom at the Sheraton Princess Kaiulani really know how to put together a feast - Prime Rib, Baked Chicken with Garlic Butter Sauce, Pan Fried Noodles, Beef Curry, Steamed Fish (Chinese Style), Sushi, Veggies and BOTTOMLESS MAI TAIS. I really needed to let out my dress at the end of the night.

*****

Romy’s Kahuku Shrimp

Kamehameha Highway on the North Shore
South of Kahuku Sugar Mill
North Shore, HI 96734

Sugoi Bento and Catering
City Square Bldg.
1286 Kalani St. #B-106
Honolulu, HI 96817
(808) 841-7984

*****

Sheraton Princess Kaiulani

120 Kaiulani Avenue
Honolulu, HI 96815
(808) 922-5811

The wedding was very beautiful and memorable. I truly enjoyed Hilo and the coqui frogs. Really laid back. But, after 4 days in Hilo, I was ready to get back on a plane and head back to the city. The plane ride, though, is another story… Heed my WARNING- no matter how cheap the airfare is – NEVER, NEVER fly GO! Airlines. Unless belly-flopping onto the runway, then drifting a couple hundred feet till you come to a stop, is your idea of fun. Nuff said.

Back in Honolulu for the last leg of my vacation, I couldn’t wait to start crossing restaurants off my go-to list. Unfortunately, most of us got sick from the rain and vog in Hilo, so we spent most of the week at home trying to recuperate enough for the second wedding reception that weekend.

But that doesn’t mean we didn’t get to eat some of the sweet treats that Honolulu is known for.

Matsumoto’s Shave Ice

This is the 3-flavor combo that I chose: strawberry cream, banana cream and coconut cream…. topped with condensed milk. This wonderful, deliciously sweetened, mound of finely shaved ice is sitting atop 2 scoops of vanilla ice cream. Definitely not one for those who are lactose intolerant. If that’ll be a problem, take a Lactaid, because this is not one to miss. It doesn’t matter what flavor of syrup you get… the condensed milk AND the ice cream takes this one step beyond nirvana. Choosing one over the other is NOT AN OPTION.

DeeLite Bakery’s Macadamia Nut Cake (2 of them) and Guava Chiffon Cake

We celebrated my cousin’s birthday while he and his family were in Hawaii from Los Angeles for the wedding. And we celebrated it as only our family knows how – with 3 cakes. 2 identical ones and one bought on a whim. Funny thing is… the 2 identical cakes were bought by 2 different people, from the same exact bakery, within minutes from each other. What’s even funnier is that they requested to have wording put on the cake, so you’d think that the baker would’ve done it up differently, but they were exactly identical.

Anyway, back to the cakes… The Macadamia Nut Cake was a two-layer cake, consisting of very light and spongy cake with buttercream filling and frosting, with a generous dusting of crushed macadamia nuts all over the cake. By far my favorite cake from this bakery. The Guava Chiffon Cake was also a two-layer cake, also consisting of the same very light and spongy cake. However, this cake was flavored with guava essence and pink in color. The filling was guava flavored and the entire cake was frosted with buttercream frosting, topped with more of the guava filling, then dusted with cake crumbs. Very light and refreshing.

Liliha Bakery – Coco Puffs

I *HEART* COCO PUFFS! Especially if they’re from Liliha Bakery. Actually, I love the butter frosting… *sigh*…

Liliha Bakery altered the traditional cream puff and created this little puff of LOVE. It’s a basic choux pastry recipe that is baked till golden brown then filled with chocolate pudding-ish cream, then topped with a dollop of frosting made with lots of butter, sugar, egg yolks, cream and vanilla. The frosting is what makes it exceptional.

*****

Matsumoto Shave Ice

66-087 Kamehameha Highway

Haleiwa, HI 96712

(808) 637-4827

*****

DeeLite Bakery

1930 Dillingham Boulevard

Honolulu, Hawaii

(808) 847-5396

*****

Liliha Bakery

515 N Kuakini St
Honolulu, HI 96817
(808) 531-1651