Category Archives: Dining

Amsterdam Street Food – River Cruise Part 4

Posted on by LeAnne Notabartolo

The final stop on our cruise was Amsterdam and though we stayed a couple of days and I could have used a few more even if it rained all but 5 hours of our stay. Amsterdam has a wild food and beverage scene. From the streets, to the cafés, and “coffee shops”, there is so much going on. We learned quickly that “coffee shop” is a euphemism for hash or weed shop. If you actually want coffee you need to go to a café where you can also get beer, wine and some great snacks. What we found fascinating were the number of ethnic restaurants in the tourist corridor and the complete lack of Dutch restaurants. We saw everything from Turkish and Italian to Mexican and Halal eateries, but not one single Dutch restaurant other than the cafés.

Our hotel, the Marriott Renaissance, was centrally located in the downtown, tourist corridor. While it was convenient to everything we wanted to do, we wished it was a better hotel. For the record, we didn’t choose it. The lobby and public areas are contemporary and lovely, but the room was a major disappointment after the opulence and luxury of the River Princess. The carpet was stained in several places, one of the chairs had a tear, the bed was uncomfortable and the breakfast was atrocious. Thankfully we weren’t in an isolated area and could explore Amsterdam easily away from the hotel. The only bright side to the hotel was the café that had some great local beers and a friendly staff.

The Albert Cuyp Market in Amsterdam

After a morning including the happy accident of a Banksy exhibit at the MOCO Museum we decided to continue acting like tourists. In Amsterdam, near one of the seemingly thousands of canals, there is a daily open air market, the Albert Cuyp Market. Here you can find everything your heart desires from souvenirs and clothing to produce and ready to eat snacks. Even in the rain, it was a treat to walk through and check out all the stalls, vendors and food. The produce is glorious, the souvenirs as schlocky as you would expect and the clothes exactly what you would find at a swap meet. What we found really interesting were the cheese, fish and meat vendors selling fresh product to take home. And it wasn’t just tourists shopping at the market; there were plenty of Amsterdam locals who had favorite merchants there. Needless to say, I had a BALL! Of course Gouda (pronounced HOW-duh) was purchased and brought home. The merchant happily pointed out the “factory made” vs. handmade cheeses. Three guesses as to which ones ended up in my shopping bag.

The red is aged, the green has herbs and the yellow is “young”. All together about a kilo and €15

Just Say NO! to Herring

And then of course there was the street food. I had to eat them all! I even tried the herring! It is known that if you are in Amsterdam, you should have some herring. John wouldn’t touch it, and after one bite, I didn’t blame him. I took a second bite, hoping for the best, but it’s just not for me. I like pickled herring and creamed pickled herring and this wasn’t like either of those. And it wasn’t the taste, it was the texture. I found it slimy and a little tasteless if I am being honest. Thank goodness for the dill pickle and the onions on the roll with it, or it would have had little to no taste at all. There is no photo because, well, it was gross and who wants to see that, or my face upon NOT enjoying?

Moving on to Tastier Things

I am not a fan of waffles in general, unless it is a waffle cone with ice cream inside, therefore I wasn’t entirely sure about stroopwafels. Let it be known, I am convert! They are thin (like a waffle cone), crispy, waffle sandWISH cookies with caramel smeared between the layers. The trick to eating them is to keep them in the paper wrapper because the caramel is like glue and will stick to every single thing it touches. Totally worth the trouble, believe me!

Even in the rain, this was a delish treat! Golden brown and crispy with a gooey center. What could be wrong with that?

On board the ship the final night, one of the dessert offerings was poffertjes. We tried them, and frankly were a bit disappointed since we had heard and read a bit about them. So when we saw them being made in the market, we elected to give them another try. I am so glad we did! If you have ever been to an Italian style street fair, like San Gennaro, I hope you have had the good sense to eat “fried dough”. These little puffs of pan fried,  yeasted batter taste similar, but they are tiny, coated in butter and powdered sugar (traditionally) and you don’t feel guilty for eating an order of 10! Check out the video of the vendor flipping them. On the ship they were cooked like waffles between two plates and were more like cake than dough. You can see the difference here in the video and picture. They puff up on the pan and then collapse onto themselves making layers of doughy goodness.

This was an order of 15 and John and I shared them because we were eating ALL the things!

No, I Am Not Making That Up

Then we had the bitterballen. No, I am not making that up and get your mind out of the gutter. Yes, I know we are talking about Amsterdam, but this is about food dammit! These are our favorite of all the snacks we tried. So much so, that I am planning to make them at home. You know how when you chill gravy it turns into gravy jello? Ok, make the gravy even thicker, throw some finely chopped meat in (usually beef or veal). Then chill it, form it into balls, bread it and deep fry it. Yes, my friends. Deep fried gravy balls! We liked them so much that we had three different versions in 2 days and the “original” was our least favorite. They are always served with mustard, and it oddly works! The gravy never gets back to the liquid consistency, so they aren’t a mess to eat. They are just damn good.

L-R – The “original” at VOC Cafe, Chef Sammy D’s take with oxtail at Wyer’s at the DeWitt Kimpton  (more on that soon – these were the best FYI), and beer battered, with beer mustard at De Prael brewery.

If you never want to miss a post, you can subscribe in the upper right by entering your email. You will get ONE email on Tuesday evening at 8 pm Pacific time with links to all the pieces from the previous week. No, I don’t do anything nefarious like share your info. You can also follow along on Instagram, Facebook and Twitter for more frequent posts and pics!

Service Makes the Difference – River Cruise – Part 2

Posted on by LeAnne Notabartolo

Detail Oriented Service

As I sit waiting to go through one of the many locks (in total more than 60) on this voyage, I am stumped on where to begin and how to share with you how much fun I am having with the food and how much I appreciate the detail oriented service from the ship’s staff. I do miss cooking though, and can’t wait to get back to my kitchen to play with the new spices and pastes I picked up. At home I would just rattle some pans, but I think Chef Daniel might take umbrage with me just waltzing into his kitchen. For the record, I have asked for a tour of the kitchen and have yet to be invited to check it out. According to Marin, the hotel manager, the entire kitchen is electric. As one would expect, no open flames are on board. And there are of course safety concerns with allowing guests into “behind the scenes” areas of the ship.

Continued Excellence from the Kitchen

The food on board this trip continues to be quite excellent. If you have ever been on an ocean cruise, you know how fucking miserable THAT food is, and that is SO not the case here. I expected after the Welcome Dinner (see Part 1) that the food would be simpler, or somehow “less” and that is not the case AT ALL (witness John’s lamb shank, below, from the other night). Continued excellence from the kitchen and the bar staff pleases me to no end. The freshly baked-on-board breads and the variety of European cheeses are truly wonderful. And I feel quite virtuous that I am skipping dessert most evenings or selecting the cheese plate. The other fun thing about the food on board is that regional specialties are served as you sail. For instance in Hungary we had Paprikash, in Austria there was Schnitzel and so on. And to make it even more special, they gifted me with a set of recipe cards of some of the dishes that we have enjoyed on this cruise.

Lamb Shank with roasted root veg

Roast Duck with red cabbage and potato dumpling

Recipe cards featuring some of the recipes from this cruise and a few other Uniworld itineraries as well.

Special Surprise for our 30th Anniversary

Our cabin attendant, Veronika, is a gem. Fast and efficient, she always makes sure the room is perfect whenever we return from any adventure. Upon returning from dinner one night, there was a bottle of bubbly, rose petals, a bow and electric candles set out as a special gift for our 30th Anniversary. I am not sure if a staff member overheard us talking, or our travel agent, Phillip Archer, clued them in, but it was an unexpected treat!

We came back from dinner to THIS – chocolates, bubbly German “champagne” and a beautiful setting. And yes, those are electric candles.

The service from the wait staff in the dining room and bar are spot on! Because the ship is intimate, they are able to provide personalized service and attention. After a few meals, they know I don’t drink coffee, skip dessert most evenings, and always want water. The bartenders know what I want to drink and have it ready in an instant.

Uniworld must have a lock on the best tour guides in the river valley. Without exception, each of the guides has been knowledgeable, entertaining and fun to be with. At the Melk Abbey, we were guided by docents of the abbey, but in every other city thus far, we have had a local who gives great tips on what to see, do and eat outside of the tour. So far my faves have been Elizabeth at the hops farm and Stephanie in Bamberg.

Here I am, bedecked with a freshly cut wreath of hops at the Hallertau Hops Farm. Just call me the Hops Queen!

This is the original “town hall” or Court in Bamberg. When royalty came to visit they stayed nearby and all of the merchants and “support staff” worked from here to accommodate the royals. Grain, beer and other consumables were stored here as well. This building was used in The Three Musketeers version with Orlando Bloom and Mila Jovovich.

And let us not forget our Cruise MANAGER (not cruise director) Heidicha (Pronounced Hi-DEE cha)! She has the patience of Job and has demonstrated that time and again this cruise, not only with me (and I can’t remember SHIT!) but also with a few problem children who don’t listen to anything anyone says. I plan things and get paid to it, but I’d be slapping someone if I had to do her job. She’s incredible

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Stay tuned for more soon! John upgraded our cabin to a suite for the remainder of the voyage and all I can say is WOW! We now have an honest to goodness butler . No. I am not kidding. His name is Panche (pahn SHAY). Follow along on Facebook, Instagram, and Twitter. For Facebook, enable ALL notifications so you never miss a post.

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River Cruise? Why You Should Do it!

Posted on by LeAnne Notabartolo

When we started planning our 30th Anniversary trip, and The Hubs suggested a European river cruise, I looked at him slack jawed and said, “Why would you want to do that?! You hate cruises!” We had been on a few ocean cruises and he said he felt “trapped” and really didn’t enjoy the food (I agree), the entertainment (I agree), the other people and their kids or anything about it, so I was beside myself wondering why he thought he’d enjoy a river cruise. Apparently he’d done some research behind my back and hit me with the details.

He had checked out a few different routes, cruise lines and options and had decided on Uniworld’s European Jewels 15 day river cruise over the others for various reasons:

  • Unlike Viking, because Uniworld is a “boutique” cruise line that specializes in river cruises, there was a significant price difference, so the chance that there would be families with young kids was reduced. In fact we anticipated being among the youngest on our ship and we are.
  • All of our meals, snacks and beverages (including alcohol) are included all day long. Many of the other cruise lines had upcharges for beverage packages, just like the ocean cruises.
  • All tips and shore excursions are included on Uniworld. Each city offers multiple excursions, and of course there are options for “bespoke” tours that are exclusive to each ship and itinerary at an upcharge. That was not the case with the other lines. On other river cruise lines the options for shore excursions were limited and all were at an additional fee; just like an ocean cruise.
  • Each ship has less than 200 passenger occupancy. Our cruise has 63 passengers (half capacity).
  • While we had lived in Europe at the beginning of our marriage, each of the cities on this cruise would be new to us.

When it comes to the excursions, Uniworld provides a small “QuietVox” unit and earpiece to help you hear your tour guide in even the noisiest of conditions. The Vox unit also works while you are sailing to indicate and explain points of interest on the banks of the rivers. Everything from castles and ruins to modern architectural marvels and small towns are explained.

Make No Mistake, This is NOT a Budget Trip

Make no mistake, this is NOT a budget trip and it is one you should plan well in advance and be prepared for a bit of sticker shock if you are used to ocean cruises and their pricing. The bonus with THIS type of all-inclusive service is that are really no financial surprises. You can leave your wallet in the safe until it is time to go on an excursion, and sometimes even then.

Our ship is the River Princess and while our cabin is smaller than I imagined, it is outfitted with luxurious linens both on the bed and in the bathroom. It is beautifully appointed in an “old world” style in keeping with the locales we’ll be visiting. Our stateroom attendant offers turndown service and handles special requests of course.

Regionally Influenced Wine Pairings

And let’s talk for just a sec about the food and beverage. SOOOO much better than I could have hoped for! Our welcome gala dinner on this river cruise was beautifully plated and included regional cuisine from the area of Europe we were travelling through at the time. Spot on flavors, regionally influenced wine pairings, with excellent preparation and attention to detail from kitchen to service. After speaking at some length with the Chef (did you think I wouldn’t?), Chef Daniel informed me he shops the markets at each port so all the ingredients are the freshest possible.

River Cruise Welcome Dinner

The following pics are from our welcome dinner. A set menu with the entree as the only option. It was truly fantastic!

Amuse Bouche of bleu cheese mousse

Shrimp cocktail with radicchio

Scallop with risotto and caviar garnish

Broiled branzino with bok choy

Veal Chop with bearnaise – John enjoyed this. I just say “NO” to bearnaise because I dislike tarragon. Had there been another sauce, I’d have eaten this! It was perfectly cooked and seasoned…other than the tarragon.

Chocolate mousse with mango sorbet

Dessert assortment of mousse cakes. These were petit fours sized.

 

Watch for part 2 on this river cruise extravaganza as WiFi permits. Enjoy the photos here and follow along on Facebook, Instagram or Twitter for frequent updates throughout this journey.

Expectations and Living Up to the Hype

Posted on by LeAnne Notabartolo

Hype…is it really all that? Is hype a product of a great PR team? Are “people in the know” really that knowledgeable? Who decides what is great, “on trend” and a “must have”? I have never claimed to be an expert on ANYTHING. I know a little bit about a lot of stuff and I know what I like and I will share that info with you. I try to keep this a positive space, because we have all been told, “if you don’t have something nice to say, don’t say anything at all”. But every now and then I just have to dish on stuff that isn’t great.

Was I Disappointed BECAUSE of the Hype?

Recently I went to a few places that were chattered about, recommended to me repeatedly or just had so much hype and press that I had to go and check them out to see if they lived up to the hype. Some did and some were disappointing. I have to wonder if I was disappointed BECAUSE of the hype. If these dishes hadn’t been SO talked about and swooned over, had there not been so much hype over them, would I have felt differently? Or am I right and they just aren’t that great?

Friend, and fellow food lover, Zack and I did some “food crawling” and day drinking while he was here last month and we checked out some places that I hadn’t been to yet and a few tried and true places that I knew he would love. When we got to the Cosmopolitan there was miraculously no line for Egg Slut. Moment of Truth – they have been open here in Vegas for quite a while and because I do not like to wait in line for anything, let alone food, I hadn’t been yet. So we bellied up and ordered the “iconic” Egg Slut. It is whipped potatoes with a coddled egg. You mix it all together and chow down. Yeah…I don’t need to eat that ever again. I found it bland, boring and tasteless. If you want a tastier version, go to Carnevino (Scroll to the bottom of the menu for the dinner side dishes) and get the Mascarpone & Guanciale Mashed Potatoes there. You’ll thank me later. Did I dislike it because I had Carnevino’s version first? Who knows?! All I know is that I am glad I never waited in line to eat it. I might go back and try their version of the egg sandWISH* if there is no line though.

The most underwhelming dish so far of 2017. The “iconic” Egg Slut.

In San Diego last weekend, three people in one night told me I HAD to go to Slater’s 50/50 and try the self-named burger. They all told me it was amazing and that there was nothing else like it. So I went to see if it would live up to the hype. Um…I can skip that in the future. It’s a burger that’s half beef and half ground bacon and topped with all the stuff I love – a runny egg, avocado and pepper jack cheese. It sounded like something I would dream up on my own; almost like they plucked it out of my id. My egg was only partially runny and the burger was really salty. If you know me at ALL, if I say it is salty…it’s fucking salty! What I did love about this place was the amazing draft beer menu that was chock full of fab local beers. I also loved the fried bacon mac & cheese balls. This was the best version of fried mac & cheese I have ever had. I felt guilty for wanting them and even guiltier for eating and loving them.

Studded with bacon and literally oozing with cheese, these were the best version I have ever had.

And Now for the Good Stuff!

With Zack, I went to Momofuku and not having heard anything other than “everything is awesome there” we tried the chilled spicy noodle dish on the lunch menu. YES! The noodles were cold; the sausage was hot, both in temp and spiciness. In fact, it is one of the best dishes I have eaten so far this year! I need to get back there and try more stuff!

Before we mixed it up, you can barely tell there are noodles in this dish. Cold noodles, candied cashews and warmed spicy sausage made this a winner!

While eating our way through the Venetian, Zack and I went to Chica to visit with pal Chef Mike Minor. New resto openings always get a lot of hype and this one was no exception. I’d have gone anyway just to visit with Mike, but now I need to go back. Nearly everything he sent our way was fantastic. Of particular note were the corn dishes. Their street corn was dirty, sexy, and over the top. And their twist on mac & cheese was inventive and toothsome and downright delish! And don’t even get me started on the chicken and avocado arepa. Sloppy and so packed with flavor that I need to eat it again.

Imagine the best chicken salad you have ever had, replace at least 1/2 the mayo with smooth guacamole and you’d be on the right track.

If you have read this far, thank you! Last week marked the 6th anniversary of this blog. If you haven’t subscribed, please do – there’s a convenient button for it at the top right of the page. You’ll hear from me on Tuesday evenings only when I post something. Yes, that’s right, just once a week regardless of how many posts I make in a week and NO, I won’t sell or share your email address.

 

*I always write sandWISH.

Lionfish – First Spoonful

Posted on by LeAnne Notabartolo

Lionfish in San Diego, a partnership between Clique Hospitality Group and Andy Masi, is a place you will want to check out and visit often. The gorgeous dining room and bar are perfect settings for both dinner and happy hour with an eclectic menu. Handcrafted cocktails, small shareable plates, excellent entrée selections and thoughtfully prepared sides fill the menu.

You may indulge in caviar, the raw bar or a prime New York strip steak. What coastal California menu would be complete without fresh seafood selections? With a California twist on the preparations, Chef Jojo Ruiz has created unique dishes. Chef Ruiz is a homegrown San Diego chef, paying close attention to presentation and interesting flavor combinations to wow everyone. Expect to find locally caught sushi and sashimi and entrée fish dishes. The “on trend” use of seasonal ingredients is evident on the menu, so expect changes and surprises when you visit repeatedly. There are several vegetarian options to choose from on the small plates and sides menus. Gluten free items are indicated on the menu for those with a gluten concern.

Lionfish Packs a Huge Flavor Punch

Do try the Spicy Grilled Octopus and the Lamb Tartare! Both were excellent, perfectly pitched in spice and seasoning and beautifully plated. The New York Steak Tataki was packed with a huge flavor punch. The service team and management staff all work together seamlessly with confidence, care and courtesy, making for a truly enjoyable dining experience.

This lamb tartare was so good that the beets were just gilding the lily.

New York Steak Tataki – with sour, sweet, and salty notes, this hit all the right buttons for me.

Spicy Grilled Octopus. Tender, delicious and just the right hit of spice.

Recently opened in the Gaslamp District of San Diego, Lionfish is located in the Pendry Hotel at 435 Fifth Avenue. Reservations are suggested – call 619.738.7200

Sparrow + Wolf – First Spoonful

Posted on by LeAnne Notabartolo

 

Sparrow + Wolf is my most anticipated restaurant opening in ages. I have waited for fucking EVER to eat Brian Howard’s food again. Since Comme Ça closed in 2015, the only time I was able to enjoy this Chef’s food was at events.

Neighborhood Cookery INDEED!

Sparrow + Wolf opened last Wednesday in Vegas’ Chinatown and although we wanted to be there, we didn’t want to be there. You know what I mean? So, we planned a date night at Sparrow + Wolf and it turned into “old home week”! Their sign says “neighborhood cookery and libations”. Neighborhood Cookery INDEED! You would have thought we planned a night out with friends. So many people we knew walked in the door! It was fantastic to see folks we hadn’t seen in some time, former clients of mine from a previous job and try some fantastic food.

We left our menu selections in Chef Brian Howard’s hands and he sent out some amazing stuff! The only item we selected was the dessert because I knew John would love it. There was only one item that I didn’t care for, but that is a personal preference, not a verdict on the dish. And it is not pictured here.

Be sure to make a reservation – they’ve been packed!

Heads up – they have been PACKED every night, be sure to make a reservation. We chose to sit at the bar, because we enjoy that, and yes, we made a reservation FOR the bar. The cocktail menu is fun and tasty and of course I didn’t take any pics of my drink, but I had the Have Knives Will Travel and it was delish! Craft beer on tap (no crap on tap) makes me even happier! The Stone Tangerine IPA was available, grab it while you can.

Enjoy these quick pics and I promise a more in depth post after I visit again.

These are NOT your grandad’s clams casino where you eat a dozen and are left wanting more. Adding uni to Clams Casino? Gilding the lily you could say, and you’d be right, but in the best of ways. It is slightly pricey, BUT worth every penny and it’s so rich you only need one! My fave dish of the night.

A unique presentation for sure. The hamachi is on a crispy, cloudlike rice cracker. This hits all the right notes – salty, sweet, spicy and crunchy.

Beautiful duck breast with seared foie gras and woodear mushrooms. Again gilding the lily, but in the best possible way. This dish was introduced and enjoyed at Whiskey in the Wilderness, it’s even better here in the resto where they have perfected it!

You may think udon with lamb bolognese would be sacrilege, and I did too…at first. It works for me! The thickness and toothiness of the noodle is the perfect foil to the sauce.

Beef cheek and bone marrow dumpling. JUST when I think I am done with foams…THIS arrives! This was The Hubs’ fave dish of the night.

Calamansi tart – think of everything you love about citrus, and that’s a calamansi. With vanilla meringue and blueberries.

 

I Want to Eat at Bouchon Weekly

Posted on by LeAnne Notabartolo

After my splendid birthday dinner, I have decided that I want to eat at Bouchon weekly. It was everything I wanted and more. For those of you who have been following along for a couple of years, you know I treat my birthday like a national holiday (Moment of Truth – when I was a little girl my Mom told me some day my birthday WOULD be a national holiday because I share it with Elvis). We always go someplace special and Bouchon didn’t disappoint! The dinner was a fantastic kick off to LeAnneuary.*

Mom had never participated in the enjoyment of a shellfish tower

Happily, I had my Mom here with me and because she lives in a, shall we say “food deprived” area of central Florida, she too was thrilled with the special treatment. I love taking out of town friends & family to visit my Chef Friends at their restos. I especially love it when the Chef comes out to chat for a few minutes. Chef Dan Ontiveros and the entire staff at Bouchon made me feel extra special and no one batted an eye when I ordered the Croque Madame for my main course instead of one of the fabulous OTHER great offerings. Croque Madame IS my favorite sandWISH of all time. This dinner was extra fun because Mom had always seen shellfish towers, but had never actually gotten to participate in the enjoyment of one. Her eyes glazed over with bliss at every single mouthful.

When the base was placed on the table, I thought “Oh goodie! We’re having oysters!” Yes, we did. And so much more! Each item was fresh, delicious and flavor packed. After this, all seafood during Mom’s month long visit paled in comparison. And seriously, don’t skip the bread when you visit. Just enjoy the carbs.

If you know me AT ALL, you know I am a charcuterie whore. French country pate is my all time fave and I find it difficult to share. But I did. Mainly because there was so much food to sample and I didn’t want to get too full.

This little beauty is a foie gras gateau. I do not believe it is offered on the regular menu, but if it is available you should definitely have it. It’s a collaboration between Chef Dan and his Sous Chef Peter Bart Clark. And in case you are wondering, YES those are shaved truffles and edible flowers. As if the foie itself wasn’t special enough, those additions knocked it completely off the chart!

Of all entries in the sandWISH category, a Croque Madame is the Queen in my book. A grilled ham and cheese, topped with Mornay sauce and a beautiful runny yolked egg. It’s not the BEST pic…but you get the idea.

One thing Bouchon does better than most is baking

And of course there was dessert, because what celebration doesn’t end with something sweet? These are just a few of the ones we enjoyed.

There is no such thing as too much ice cream and if you are having a chocolate cake as rich as this one, it’s a MUST. If there is one thing Bouchon does better than most, it is baking. If you can’t make time to visit the restaurant, grab a croissant from the Bouchon Bakery.

These lovely profiteroles were filled with ice cream and slathered with chocolate sauce. In the background you can see a lemony chess pie and a homey apple cobbler.

For those of you who have never been to a Thomas Keller restaurant, I am sorry for you and wonder why in the world you are waiting! The service is superb, the décor understated and comfy, and everything is impeccably first rate.

Planning a trip to Vegas? Call Bouchon and make the reservation. Thank me later  702.414.6200.

Many apologies to Chef Dan and the staff of Bouchon for the delay in this post. I am not tech savvy enough to fix my site when shit goes wrong. It seems to be liking me these days.

 

* I celebrate the entire month of January as LeAnneuary.

 

Aureole – New and Improved

Posted on by LeAnne Notabartolo

I’ve waited long enough to post this. I apologize for the delay, there are some issues with the website and they are being dealt with. To see ALL of the pics, please visit Good for Spooning on Facebook. 

Aureole is new and improved Johnny Church at the helm

In December The Hubs and I celebrated our 29th wedding anniversary and we chose Aureole as our dinner spot. We always choose someplace nicer than our norm for our celebration of us and Aureole didn’t disappoint. Aureole is new and improved IMHO with Friend Johnny Church at the helm. While Johnny wasn’t in house that night, we were still treated like royalty and the food was superb.

Attention to detail is paramount

Luckily I have the opportunity to dine at a lot of great places and friends in the culinary community fill me in on their favorites. When I learned Johnny was at Aureole, we made plans to dine there as soon as scheduling allowed. Part of the appeal of fine dining is the service. Of course the menu and attention to detail therein is paramount, but the service is what really makes it special. Aureole’s new décor, along with a fresh new menu and outstanding service made this a meal to remember.

Delight at every plate that was brought to the table

I am no slouch in the kitchen, but my biggest weakness, I feel, is my plating. I do not have an artistic bone in my body, so when it comes to gorgeous plating I am always blown away. Flowers, artfully swirled sauces, microgreens placed “just so” all make me smile because I can’t envision it in my head. I can DUPLICATE it, but I can’t create it. So imagine my delight at each and every plate that was brought to the table. Here is just a portion of what we enjoyed. I encourage you to make a plan to get over there and dig in. With JOY!

Our meal started with delicious champagne, and because we like to share plates, we ordered everything to share and enjoy together. Additionally Chef sent a few things additional for us to try. In addition to all of the fabulous food pictured here, there were fried chicken “oysters”, a wonderful tortellini dish that made me rethink whether I am done with molecular gastronomy and “foams” and a glorious panna cotta with fresh berries.

Lionfish ceviche with fried shishito leaves.

A delicate oyster topped with peach sorbet. Sounds  like it shouldn’t work, but totally does

Beef carpaccio with octopus as the eye of each slice

Lamb loin wrapped in Merguez sausage

This chocolate almond tart was as delicious and rich as it was pretty.

 

The Best Things I’ve Eaten in 2016

Posted on by LeAnne Notabartolo

I KNOW it has been some time since I posted, but in my defense, it IS LeAnneuary and I have been trying to learn to use my new photo editing software with marginal success. I was holding off on posting this to edit all the pics and make them look perfect but that may not happen this year, let alone this month. So without further procrastination. Here’s the list of my fave bites of this year.

My dining this year consisted of a lot of tried and true places and dishes with several new places disappointing me. Here is the short list of the Best things I’ve eaten this past year. There were a few standouts as per usual, but on the whole, it was not a year of eating dangerously.

All pictures here are mine and mine alone, except where noted. Some taken with my phone and others with a “big camera”. Many are not watermarked (see above learning curve issues). Each of the things on the list this year are items I would go back to that particular place and order on its own  In no particular order…

Sugarcane – the Tobacco Rum Old Fashioned – Ab Fab – the tobacco bitters are unusual and don’t taste the way you think they might. GO and have it. Trust me. Photo by Friend Lebette.

Tobacco Rum Old Fashioned at Sugarcane in the Venetian/Palazzo Restaurant Row.

Egg Ravioli at Herringbone in the Aria – Chef Geno Bernardo knows what he is doing when it comes to pasta. This is ravioli for breakfast! Inside this lovely pocket of pasta is a perfectly cooked poached egg.

It’s ravioli for breakfast? Hell YEAH!

John and I consider Valentine’s day to be “Amateur Night”, so we almost always stay in and I get out of my comfort zone in the kitchen and make something I don’t usually tackle. This year it was a 3″ thick Ribeye cooked en sous vide and  it came out beautifully! The model linked below is the one I have; watch for sales!

Made at home with the Anova Immersion Circulator

Steak tartare at Bazaar Meat at the SLS – I love a good tartare and this one is exceptional. It comes to the table presented as seen on top. They prepare it tableside and it is glorious! It’s a splurge worthy place, so plan accordingly.

This is the prep for the tartare.

The finished product.

Paccheri Carbonara at Cafe Martorano in Fort Lauderdale – Sister Nancy turned 50 and the party was in Ft. Lauderdale, so I went (of course!). Literally around the corner was Cafe Martorano – the original that launched the Vegas location. I am not a fan of this shape of pasta and of course I am that asshole that asks for something NOT on the menu from time to time. I asked if this could be prepared with a different pasta and I was told no, but I ordered it anyway. Sorry Steve for doubting you! This was PERFECT! Sorry too about the sucky picture!

Seemingly simple, but utterly subtle and delicious. Paccheri Carbonara.

Mashed Potatoes at Carnevino at the Palazzo – Yes, it’s a side dish, but Nicole Brisson takes these humble spuds and makes them amazing super heroes of the table. I don’t even want to know how much butter and other wonderful goodness goes in, I just want to eat them. I seriously considered NOT sharing them with the rest of the table.

Mascarpone and a poached egg make these mashed potatoes a winner.

Truffle Frites at Lionstone Brewing in Geneseo, IL – Stout braised brisket, saison beer cheese, chipotle cream and Lionstone relish top your basic truffle fries. Think of them as the happy bastard child of poutine and nachos. You’re welcome!

Truffle Frites at Lionstone Brewing

Fried Conch at Oh Andros – Nassau, Bahamas  – If and when you get to Nassau, get off the beaten path and find this place. It will be packed. It’s cash only and you may very well be the only tourists. Service isn’t fast because it is all cooked to order, but it is VERY friendly. I love conch, I know it is not sustainable and I only eat it occasionally and fried is my favorite way to enjoy it. This was so big, it was hanging off the plate, and did you notice that OTHER whole fish there? Yeah…WAY too much food. Bring a friend and share!

The biggest Fried Conch I have ever eaten. NO, I couldn’t finish even half of it!

And lastly…

Sheep Ricotta Tortellini at Aureole – Chef Johnny Church has recently taken the helm at the newly renovated Aureole and the menu is amazing. I THOUGHT I was done with foams and all things molecular gastronomy, but this dish proved me wrong. Perfectly cooked tortellini with duck confit, fava beans and a parmigiana foam. ridiculously good.

Filled with sheep ricotta and topped with duck confit? Sign me up!

Up next more info on Aureole and a fab meal I enjoyed there recently AND my wonderful birthday dinner at Bouchon!

 

 

 

 

Vic Vegas Comes Full Circle

Posted on by LeAnne Notabartolo

Vic Vegas moved to Las Vegas at age 14 and has called the city home since then. After several years of jobs, Vic Vegas comes full circle with the opening of his 7 Sinful Subs shop on Maryland Parkway a few doors down from where he started his culinary journey.

He knew he wanted a career in culinary the first time he walked into the kitchen at Ferraro’s

Vic started his culinary career at the now closed Tom & Jerry’s Grub & Pub which was located on Maryland Parkway near UNLV. He was a dishwasher. He subsequently worked at several places in Las Vegas. Vic worked hard and learned what he could at each restaurant and bar, but he says he knew he wanted a career in culinary the first time he walked into the kitchen at Ferraro’s. Vic Vegas has never been to culinary school, but has had plenty of on the job training. With each restaurant and every position in the kitchen, he learned something new. When I used the term “self-taught”, he gently corrected me and said, “No. I am not self-taught. I am self-inspired. I had the desire and other people taught me.” For me, that is a really telling statement. He credits all of the chefs, cooks and staff he has worked with over the years with helping him to become the person he is today. He never says he did it himself.

We all saw him on Next Food Network Star

I first learned of Vic Vegas when he appeared on the show, Next Food Network Star. And like many Las Vegans, I cheered him on and rooted for him to win. He didn’t win, but that show shifted his life and his career began to snowball. Vic said he had applied to the show numerous times and the one time he didn’t send in his application was the time they called him and said they wanted him. He quit his job at the Rumor Hotel to film the show and has never looked back.

The most surprising thing about Vic is that although he has always worked, and worked hard, he was, at one time homeless. After splitting with his ex, he moved out of his home, and continued to pay the bills, so his kids would have a safe place to live. He couldn’t afford two places, so he couch surfed and lived on the streets until he could make all the ends meet. This was shortly before we all saw him on Next Food Network Star. Since the airing of that season, his life has changed drastically as you can probably imagine. Despite his celebrity, he is a private person and though we are friends, was somewhat reluctant to sit with me for this interview, because he knew it would be about more than the shop and his career.

Vic Vegas makes time for the important things

One of the things that makes Vic Vegas special is that no matter how busy he is, he continues to make time for the important things. Family is everything to Vic and his friends are a close second. He also makes time to give back to the community. He is actively involved in St. Jude’s Ranch for Children in Boulder City. He volunteers for Three Square Food Bank (my pet charity) and the day I met him for this interview, he was appearing as a local celebrity at a fundraiser for a child with cancer that was being held at a local pizzeria. Unlike some, he knows with celebrity comes public expectations and a responsibility to give back. Vic doesn’t look at it as a burden, but as a gift to share what he has been given in his life.

When you go to 7 Sinful Subs, you may not see Vic Vegas. Don’t be disappointed. He’s a busy guy! You can catch Vic on episodes of Bar Rescue on Spike TV (he is part of a team that goes into struggling bars with food programs to help them move their business forward). In addition to the sub shop, he works as executive chef/culinary consultant for Nicholas & Company food distributors. And, as if he wasn’t busy enough, he’s getting ready to launch additional locations of 7 Sinful Subs (locations to be determined and I begged for a location in my neck of the woods). What you can expect when you walk into 7 Sinful Subs is what I like to call Classic Italian Subs with a Vegas twist. Clever sandwich and salad names, combined with interesting artwork round out the theme. The subs are fantastic! 7 Sinful Subs is located at 4632 S Maryland Pkwy #12, Las Vegas, across from UNLV. They are open daily at 11 am. Look in the student coupon book for UNLV next semester for info on how you can save. Also, mention Good for Spooning when ordering through the end of January (LeAnne-uary) and receive a free regular beverage with any sub or salad purchase.

The Baller - a Meatball parmigiana sandWISH!

The Baller – a Meatball parmigiana sandWISH!*

Club to the Head - Their twist on a classic club sandWISH

Club to the Head – Their twist on a classic club sandWISH. *

This is part one of the menu. Clever names with delicious ingredients. What more can you ask for?

This is part one of the menu. Clever names with delicious ingredients. What more can you ask for?

Congratulations to Kim Willard of Pikeville, KY! She is the winner of the

Anthony Bourdain Appetites Cookbook giveaway

* for all of you new readers – I always write sandWISH…