Gen Kai Japanese Cuisine - Irvine, CA [Eating]

(Pictures for this review taken with my Canon PowerShot SD800is.

Read Elmomonster's review of Gen Kai here.)

Kitty-corner from Irvine Valley College lies a small, darkened strip mall mostly abandoned once the sun has set. Home to an eclectic gathering of businesses that draw little foot traffic and shutter their doors early, the lifeblood of the center's surprisingly numerous eateries is a thin trickle of car-less students desperate to get away from the campus cafeteria. With such anemic support, it's no wonder that this area of Irvine has a less than stellar reputation for food.



If there's one important piece of knowledge that I've gained from my gastronomic explorations, it's that great food is seldom where you expect to find it. Some of the best meals that I've ever had were ones that took me completely by surprise. Hunkered within the shadows of this sad strip mall, Gen Kai Japanese Cuisine, a restaurant for which I had nothing but low expectations, taught me this maxim yet again.


(Juuji)

In operation for close to 15 years, Gen Kai has a less than stellar reputation amongst Irvine's sushi lovers. During my decade in the city, what little I'd heard about the place had been enough to prevent me from ever setting foot within its walls. However, unbeknownst to myself and most other Irvine-ites, the restaurant has undergone a Renaissance in recent years; New remodeling, new staff, new menu, and, most importantly, new chefs.


(Lightly pickled cucumber - A signature palate cleanser.)

My first visit was entirely accidental. Cat was teaching a class at Irvine Valley College that didn't end until 10pm. I'd had a late night at the office and had less than half an hour to eat before I needed to pick her up. Like the desperate students drawn to it during the day, I ended up at the strip mall across the street in search of something fast and still open. Sushi at Gen Kai seemed to be my only choice.


(Edamame - Boiled and lightly salted soybeans in their pods.)

The meal that followed was so startling that I found myself emailing my friend and fellow OC Food Blogs contributor Elmomonster the following week to suggest we try Gen Kai again together. It's a mark of our mutual respect that he agreed, even after an unpleasant dining experience at Gen Kai some years earlier.


(Squid and Kelp Salad)

Serving us that night was Juuji (pictured near the top), a cherubic Japanese itamae who cheerfully informed me that both of Gen Kai's sushi chefs were named "Juuji". However, this chef was one who'd prepared my first delightful meal at Gen Kai. When Elmomonster decided to leave the ordering to me, I was confident in asking Juuji, "Omakase onegai-shimasu," which meant he would have free reign to serve us whatever he considered to be the best and freshest that day. I'd placed us entirely in the itamae's hands


(Tako-Su)

Flattered by our trust in him, Juuji was on a mission to impress. He succeeded admirably. Our first course was a pair of pickled seafood dishes to be shared between the two of us. The Tako-Su was a bold, mouth-puckering heap of sliced octopus with a sweetly tempered finish. The vivid orange color came from the marinade, which had also given each piece a meaty and tender texture. The dish's counterpart (pictured above) was a crunchy mix of squid, kelp, ginger, and bell peppers that brushed over our tongues like a gentle breeze.



A giant snail followed, poached and still in its own shell. Its twisted armor offered little protection as we wrested the chewy contents free and enjoyed their unctuous earthiness. The few drops of briny liquor left behind were eagerly sucked into our ravening maws.


(Serving for one.)

Juuji's strategy that night was evidently shock and awe, and he set out to overwhelm us with our next course. Reigning over a gorgeous plate of sashimi, its antennae still thrashing about, was the head of a giant prawn that had been whole and alive mere moments ago. Its gleaming black eyes surveyed a realm that glittered with the jewel-like flesh of the fallen. At Juuji's suggestion, I performed a Shinto prayer for the crustacean's spirit, waiting for it to depart the body before partaking.



Its freshness evident with each bite, the Amaebi (Sweet Shrimp) lived up to its name. I honored its passing by consuming every delectable morsel.


(Spanish Mackerel - center, Orange Clam - bottom)

Overshadowed by the centerpiece, yet equally sublime, wafer-thin slices of Aoyagi (Orange Clam) conveyed the aroma of the ocean. Strips of Aji (Spanish Mackerel) coated with grated ginger spread their rich oil throughout our mouths.



Finishing off the selection were two luxurious slices of Toro (Fatty Tuna). While not the highest grade of toro available, their quality was unmistakable. Each tender piece was redolent with the essence of the fish, melting away like the fine filet mignon.



Still reeling from the delicacies on our sashimi plates, we were unprepared for the appearance of our third course. With a mischievous grin, Juuji presented us each with a piece of Jellied Skate Wing. Served chilled and enveloped by golden aspic made from a combination of natural gelatin and the braising liquid used to cook it, the skate's finely textured meat required care to separate from its many bones.



The fourth course was a detour from the pure to the abstract. An imaginative roll of asparagus, salmon, shrimp tempura, avocado, radish sprouts, and soy paper was presented to us on plates that would not have been out of place in a gallery of modern art. The display was both beautiful and delicious.



At this point, we were both about ready to wave our napkins as flags. Our shock was nearly palpable when we were each served a hefty portion of Ankimo (Monkfish Liver), the foie gras of the sea. Despite the grated chili and daikon, sliced green onions, and ponzu sauce added to cut the practically pure fat, this dish nearly finished us. Yet, we were unable to stop ourselves from laboriously devouring each lump of lipid love.



The sixth course was the return on an old friend. After the sashimi course, the heads of our giant shrimp had been removed by the kitchen for further treatment. They returned to us now, twisted but still recognizable. A brief swim in a sizzling oil hot spring with only the scant protection of tempura batter had transformed each shrimp's once fearsome helm into a fragile facade of crispy goodness.

I attacked the spiky legs, feelers, and antennae first, carefully shattering each sharp shard between my teeth. Once denuded, the shrimp's now-helpless skull yielded to me its flavorful fat and brains as I devoured it whole. Not a single speck of chitin failed to make its way into my belly.



Sensing our flagging resolve, Juuji wisely chose to have us share our seventh course. I don't think we could have survived it otherwise. The amusingly named Japanese Pizza roll was a tempura fried cylinder of salmon, rice, and nori. Each slice was topped with sweetened mayonnaise and was broiled until the mayonnaise caramelized. Generous pinches of Tobiko (Flying Fish Roe) and sliced green onions were added, along with a drizzle of teriyaki sauce. It was decadent. It was obscene. It was damn tasty stuff.



Mercifully, our eighth course was a simple plate of Hakusai (Lightly Pickled Napa Cabbage) that served to cleanse our palates and sooth stomachs troubled by the heaviness of the last two dishes. Its mild bite was just what we needed to reawaken our senses.



Our ninth and final course was a shared sashimi plate of Shiro-Maguro Tataki (Water-Search Albacore) served with thinly sliced onion, grated daikon, and ponzu. The mild fish and tart ponzu left us refreshed and utterly satisfied.



(Green Tea Ice Cream Mochi - Gen Kai's Omakase includes dessert!)

Gen Kai Japanese Cuisine - In the restaurant world, it's rare when an existing, mediocre establishment is able to remake itself into something noteworthy. With the addition of Juuji to its staff, Gen Kai has managed to profoundly elevate the quality of both its food and customer experience. His mastery of traditional flavors and modern Californian sushi cuisine has made Gen Kai a contender in Orange County's highly competitive sushi market.


Bill (per person, including tax & tip):

Omakase - 53.10


Flavor: A+ (averaged over two visits)
Ambience: A
Service: A
ROI: A+

Overall: A


Gen Kai Japanese Cuisine
15435 Jeffrey Rd., #119
Irvine, CA 92618
1-949-786-3420


Read Elmomonster's review of our meal at Gen Kai here.

Red Mango - Irvine, CA [OC Food Blogs/Eating]

(Pictures for this review taken with my Canon PowerShot SD800is.

This is my monthly contribution to Orange County Food Blogs.)

-=Begin Excerpt=-

I'm a culinary skeptic. Whenever I hear about a new food fad, Sprinkles, Pinkberry, South Beach, or Atkins to name a few, my gut reaction is doubt. As the frozen yogurt craze that swept Los Angeles trickled into Orange County, I was determined not to be taken in, resisting cajoling, bribery, and other forms of peer pressure. However, I was eventually lured to the Dark Side through the clever application of a 50%-off coupon by family-run Beach Cities Yogurt & Gelato in Huntington Beach. Curse my Taiwanese penny-pinching genes!



When friend, OC Weekly columnist, and fellow Orange County Food Blogs contributor Elmomonster broke the news that the Red Mango yogurt chain had arrived in Irvine, I knew I had to pay them a visit. A Korean franchise business, Red Mango was purportedly the inspiration for the first Pinkberry operation in LA. Pinkberry went on to spark a frozen yogurt fad that, as the LA Times quipped, launched 1,000 parking tickets.

-=End Excerpt=-

Read the rest of the article, Red Mango - Irvine, CA, on OC Food Blogs!


Red Mango - You can really taste the quality. However, with comparable quality tart frozen yogurt being offered for a fraction of the price at Beach Cities, and with Yogurtland's vast selection, I find it hard to justify paying almost $1 per ounce.


Bill:

4oz Green Tea Frozen Yogurt w/ toppings - 4.75


Flavor: A
Ambience: B-
Service: B
ROI: D+

Overall: B-


Red Mango
17595 Harvard Ave
Irvine, CA 92614
1-949-955-0333
Red Mango USA website

CRU (Ton-Ton's Journey: Vancouver 2007 Part 8) - Vancouver, BC [Eating]

(Pictures for this review taken with my Canon PowerShot SD800is.

Read the rest of Ton-Ton's Journey: Vancouver 2007.)



Flush with success from our visit to the Cannery, Ton-Ton, Cat, and I decided to try out luck with another Vancouver hot-spot; the trendier and well-hidden CRU. Finding the restaurant wasn't anything like our adventures trying to get to the Cannery, more the pity. However, we did end up walking past its unobtrusive, unmarked door twice.



Critically acclaimed in both Canada and internationally, CRU has garnered rave reviews from such luminaries as the Zagat Survey, Fodor's Travel Guides, and Bon Appetit Magazine. At the time, their $38 CAD Prix Fixe menu was a hot topic amongst Vancouver foodies, who considered it a very good value. Like our hero, Paddington Bear, Ton-Ton and I are always on the lookout for a bargain. CRU was an easy choice.



As the name might imply, CRU is first and foremost a wine bar. It's tiny, well-decorated area belies the size and variety of the wine selection. The cost per bottle is very reasonable, which is one of the reasons for its popularity. On the other hand, since its focus is liquid rather than solid refreshment, CRU's menu is comprised entirely of high-end small plates. Lower prices, yes, but equally scaled-down portions.



CRU's "Prix Fixe" Three Course Menu allows you to choose from a subset of their regular small plate menu. The options are limited, with more appealing items like Foie Gras Terrine, Syrah-braised Beef Short Ribs, and Twice-Baked Goat Cheese Soufflé only available a-la-carte. However, Ton-Ton and I were fixated on getting a good deal, so Prix Fixe it was. We knew going in that Ton-Ton might be the only one to leave satisfied. It was a risk we were willing to take.



For their First course, Cat and Ton-Ton had the Organic Butter Lettuce Salad with cherry tomatoes and sections of braised light and dark beets. Other than the beets, which Ton-Ton really enjoyed, it was fresh and forgettable. Cat was unimpressed.



I chose the Beef Tenderloin Carpaccio. Sliced paper thin, the tender meat had been seared on the surface, but was still raw within. Tart caperberries, creamy drizzles of truffle aioli, and a generous mound of shaved Parmesan cheese provided punchy accompaniments to meat so fresh that it was like eating the sinful love child of the finest rare filet mignon and juiciest roast beef imaginable. I would fly back to Vancouver just to eat this dish.



Cat and Ton-Ton picked the Roasted Halibut for their Second Course. We'd been told that the second courses had been scaled up for meals, but Ton-Ton was unimpressed by what was presented. A piece of fish the size of a deck of playing cards, half a cup of basil smashed potatoes, a few haricot verts and two grapefruit segments. The halibut was perfectly roasted, but the orange beurre blanc served with it added little. The potatoes and haricot verts weren't distinctive enough to comment on. It followed government portion control guidelines to the letter, but for a dish priced at $28 CAD a-la-carte, Ton-Ton had expected more in both size and flavor.



The Tamarind-Glazed Pork Tenderloin was my selection. Like Ton-Ton, I was a bit shocked by the tiny amount of food on my plate. The pork tenderloin, which was about the size of a roll of quarters, was exquisite. The tamarind glaze was subtle, but its flavor penetrated every inch of the juicy meat. I tried to accommodate for the lack of food by cutting up everything very small and taking tiny bites, like Mickey "Bob" Cratchit in Mickey's Christmas Carol. Even with my strategic dining technique, the jicama mango slaw was gone in a bite. The organic farro, al dente and seasoned well, was gone in two. Maybe my American brain had been addled by too much super-sizing, but I was shocked that this was what $27 CAD got someone ordering a-la-carte.



The Third Course was dessert, which meant Cat and Ton-Ton instinctively went for the Classic Crème Brulee. It was a fine example of its breed, although the praline shortbread biscuit served with it was powdery and tasteless.



My Goat Cheese Cake was a goat cheese lover's dream. The mild acidity of the goat cheese helped alleviate the richness, as did the wine soaked cherries served with it. I wish they'd added a little more orange caramel, though. Actually, I could have done with a bit more of everything.


(Looking for more.)

The entire time we were eating, I was wondering about the portion sizes. Intellectually, I knew that we'd been served a balanced, nutritionally sound, and utterly delicious meal. I'd also known that a wine bar specializing in small plates would have small food. However, after the "Prix Fixe" Three Course Menu, I found myself in the oddly uncomfortable position of being neither full nor satisfied. Now, although I'm definitely deserving of the "chubby" part of my moniker, Cat is willow thin and she felt the same way. Maybe we should have had more wine...


CRU - Great food at a steep price for what you're paying. Most people probably won't get enough with just the prix fixe, so you might want to consider getting a few additional dishes to share. In my opinion, filling up entirely on wine is probably cheaper. I'll definitely come back, but I'll be ordering a-la-carte and planning to spend a few more loonies (Canadian dollars) next time.


Flavor: A
Ambience: A
Service: A
ROI: C

Overall: A-


The Bill (in Canadian dollars):

Prix Fixe (each) - $38


CRU
1459 West Broadway
Vancouver, BC, V6H 1H6
1-604-677-4111
Restaurant website

Here's a tip to anyone looking for the restaurant. It's kitty corner to the Chapters on the corner of West Broadway and Granville. Head a few stores down West Broadway, away from the Chapters, and look for a small door next to a larger Chinese restaurant.

The Cannery Seafood House (Ton-Ton's Journey: Vancouver 2007 Part 5) - Vancouver, BC [Eating]

(Pictures for this review taken with my Canon PowerShot SD800is. My apologies for the graininess. The restaurant was very dark, and out of respect for other diners, I didn't use the flash.

Read the rest of Ton-Ton's Journey: Vancouver 2007.

Happy Halloween!)

-=9:00 pm=-

Chubbypanda: "I think this is Skid Row."

Cat: "Looks like."

Chubbypanda: "Was that a prostitute?"

Cat: "I don't know. She looked too dressed. That's a prostitute."

Chubbypanda: "That's a guy."

GPS Unit: "In 300 feet, turn left."

Chubbypanda: "Erm... There is no left."

GPS Unit: "Recalculating... In 0.1 miles, turn right."

Cat: "I think we're going in a circle."

GPS Unit: "In 200 feet, turn left."

Chubbypanda: "THERE IS NO LEFT!!!"

GPS Unit: "When possible, make a U-turn."

Chubbypanda: "Now I'm scared."


(Doing some research.)

-=Earlier that day=-

Having had my fill of Asian eats, I was in the mood to sample some proper Canadian food. A fusion of British and French cooking techniques that emphasizes fresh, local ingredients, Canadian West Coast cuisine is very similar to California cuisine. The Cannery Seafood House in Vancouver is purportedly the best place in the entire city to sample it. Of course, as seemed to be the theme during this trip, getting there was half the experience.

-=9:10pm=-

Cat, Ton-Ton, and I found ourselves driving up and down Powell and East Hastings in an area of the city so steeped with "character" that I almost didn't bother stopping at intersections. Tell any Vancouver native that you were wandering there late at night and the conversation will instantly be replaced with both silence and an intent gaze, as if he or she is trying to discern the degree of your madness. Add a pimp black Mustang and a GPS unit that repeatedly insists that a left turn through steel pylons is possible, and you've got the ingredients for any number of CSI episodes.


(The Port of Vancouver.)

-=9:25 pm=-

Cat and I finally found the right street after figuring out where the GPS unit actually thought we were. We crossed a high bridge to be greeted by a formidable set of gates, a guard house, several watch towers, an immense security fence strung with barbed wire, and an intimidating intercom box with several buttons. Welcome to the Port of Vancouver.



After fumbling my way through an explanation for an exasperated security guard who had obviously had to deal with too many lost diners that evening, the gates swung open. To my surprise, we were directed to follow the road into the Port itself. With every slasher flick I'd ever seen running through my mind, we made our way deeper into the forbidding complex. Hulking cargo containers lined our path, scattered with no apparent rhyme or reason between warehouses with gaping doors opening to velvet nothing. We passed shipyards, curving forests of scaffolding and half-built vessels with exposed ribs reaching desperately towards the sky. I was beginning to consider turning back when the road turned sharply to reveal the restaurant, a bright beacon in the night.


(Let's eat!)

The gravel-filled lot in front of the Cannery Seafood House was filled with cars with license plates from all over, including provinces as far away as Saskatchewan. A few minutes later, we entered another world, a twisting warren with dim, comfortable lighting, dark wooden beams, and gleaming white linen. Nets, ladders, a rowboat, and other seafaring items had been stylishly incorporated into the décor. A ship's boiler had been converted into a roaring fireplace that warmed the restaurant.


(Too little for wine.)

Executive Chef Frédéric Couton is the genius behind the Cannery Seafood House. A French chef with an impressive pedigree, Chef Couton has helped make the Cannery's menu the very embodiment of the terms seasonal, fresh, and sustainable. The restaurant only serves wild-caught or sustainably farmed seafood, and recently removed all sturgeon caviar from its menu. Instead, Chef Couton offers a selection of kelp caviars, naturally growing vegan substitutes highly praised as being both healthy and delicious. With Chef Couton at the helm, both your tongue and your conscience are in good hands.



The first of our many dining epiphanies that evening began when our waiter brought us the standard basket of warm bread. The bread itself was quite good. However, that wasn't what made our eyes widen in shock.


(Liquid gold.)

The innocuous-looking plate of oil and balsamic vinegar served with the bread was a gustatory call to arms. Chef Couton's Olive & Ciboulette Lobster Oil held in its shimmering depths the concentrated richness of ten burly crustaceans. Each delectable drop coated the tongue, releasing a complex aroma that practically screamed, "LOBSTER!!! OH, YES! LOBSTER!!!", then throatily whispered about herbs and spices. If I'd known then that the restaurant bottles and sells the oil, I'd have come home with a crate.



After such a fulfilling experience, the Lobster Bisque was somewhat anti-climactic. Our waiter brought a wide soup bowl containing a few generous pieces of lobster, set it on the table, and finished the dish by filling the bowl with piping hot bisque. Despite its thickness, the soup was surprisingly light and flavorful, having gotten its velvet texture through pureeing rather than the liberal use of cream and butter. However, it just couldn't compete with the bodice-ripping presence of the Olive & Ciboulette Lobster Oil.



The Roasted Mussels, on the other hand, leapt into the fray with a valve-snapping roar. The impossibly fresh shellfish had been tossed in a Beurre Noir (Black Butter Sauce) with rosemary, bits of chorizo sausage, pine nuts, and capers, then roasted under high heat until their obsidian armor popped open. Served on a sizzling hot, cast iron plate, the mussels were plump and bursting with a heady mix of pork fat and maritime fun. Steaming would have sweated out some of their natural bouquet; roasting had seared the mussels' juices inside to be released once they were in your mouth.



Somewhat more virtuous, Cat's pristinely grilled British Columbia Trout had been dusted with cracked black pepper and served with a lemon butter sauce, sautéed seasonal vegetables, and a small mound of mashed potatoes. The moist, flaky meat had her enraptured as she murmured, "Such a good fish," over and over to herself.



My pepper-crusted, Smoked Alaskan Black Cod was a darkly handsome slab of sablefish that swept my taste buds off my tongue and onto a sinful bed of roasted potatoes, wild mushrooms, and grilled asparagus. Firm, yet with a delicate texture, the meat wasn't flaky at all. Instead, its almost gelatinous sweetness was tempered by the bold aroma the smoking had given it. The chive and lemon butter sauce pooled at the bottom of the plate provided brightness to the vegetables.



Heads reeling from Chef Couton's masterful culinary manipulation, we decided to center ourselves with tea and dessert. Cat opted for the soothing richness of Crème Brulee, served with fresh berries.



I opted for the Chocolate and Green Tea Mousse, which actually turned out to be a stack of two different mousses, one green tea and one dark chocolate, on a foundation of chocolate cake. An artistic squiggle of raspberry coulis terminating in one of the actual fruits drew the eye along the plate. The green tea mousse had grassy tones that complimented the bitter-sweet chocolate, while the raspberry coulis could be used to add a tart note. With the hot tea, it was an excellent end to the evening.



The Cannery Seafood House - A perfect dining adventure. I later learned that the best way to get to the restaurant is to cut over to Clark early, then take it all the way in to the Port of Vancouver. If you use 49th or King Edward, you'll avoid most of the Skid Row area. If you're coming from Downtown or North Van, however, you're out of luck. East Hastings is still the quickest way there.


Flavor: A+
Ambience: A
Service: A
ROI: B+

Overall: A


The Bill (in Canadian dollars):

Lobster Bisque - 13.50
Roasted Mussels - 15.50
British Columbia Trout - 23.00
Smoked Alaskan Black Cod - 36.00
Crème Brulee - 7.75
Chocolate and Green Tea Mousse - 8.50
Tea (for two) - 5.30


The Cannery Seafood House
2205 Commissioner Street
Vancouver, BC, V5L 1A4
1-877-254-9606 (Toll free)
1-604-254-9606 (Local)
Restaurant website

The Catch & the 12 Girls Band - Anaheim, CA [Eating]

(Pictures for this review taken with my Canon PowerShot SD800is. The Grove of Anaheim doesn't permit the use of dSLRs, so I did the best that I could, given the distance between me and the stage, and the limitations inherent in using a point-and-shoot camera.

I'm taking a quick break from my Canada series to post this time sensitive article.)

Last month, Cat began her new job as a lecturer at Irvine Valley College. Although she was initially brought on board for one semester, she found out on Tuesday that the college wanted her to stay on for the full year. We were both very excited. Cat absolutely loves teaching. It's her passion, and I'm happy to see her career taking off.



To celebrate, I decided to take her out for a night on the town. I'd gotten my hands on some tickets for the 12 Girls Band (Wikipedia entry) concert that night at the Grove of Anaheim. Since Cat had wanted to see them perform for quite some time, it seemed like a double stroke of good fortune. We had two extra tickets, so I invited Mama Bear and the Shire Nomad to join in the merriment. Of course, we had to take Ton-Ton. He looooooves the 12 Girls Band.



But first, we needed some food. Everything I'd read online told me that the pre-show dinner at the Grove was not something one should willingly experience. Instead, I selected the Catch, which was the closest restaurant to the Grove with a good reputation.


(Lions and pandas, oh my!)

Directly across the street from Angel Stadium, the Catch is a steak and seafood restaurant popular with local baseball fans and theater-goers. Even Angels players occasionally pop in for post-game celebrations.



During baseball season, the Catch is a frenzied hive of bustling activity as Angels fans fill the restaurant to capacity, trying to get a bite to eat before going to see a game. In the off-season, however, the pace is far more relaxed. Cat, Mama Bear, and I were able to enjoy an intimate dinner in peace and quiet.



Cat and I arrived early and in the mood to celebrate. We decided to start the evening off right with a few drinks. Since she was already pretty tired from a full day of teaching, Cat ordered a Virgin Mary with extra celery salt. The Virgin Mary was quite tasty; thick and rich with a peppery bite and a smooth finish. Sadly, the Catch doesn't normally use celery or celery salt, and couldn't find any in their kitchen. No matter how good it was, a Virgin Mary without that hit of celery just wasn't the same.



I picked up a Pomegranate Mojito for its sweet and sour kick. The refreshing blend of crushed mint, lime juice, sugar, and club soda was accented by a tart bloom of pomegranate syrup.



While we waited for Mama Bear, we enjoyed some bread...



... flavor-blasted up by an in-your-face blend of olive oil, balsamic vinegar, and an amazing amount of minced garlic. I pity the vampire who walks in to the Catch.



I'd decided to order the Catch Ceviche for my appetizer when Mama Bear arrived. It's normally served with chips, but I requested cucumber slices instead.



While Mama Bear and Cat pored over the dessert menu and discussed their ordering strategy, Ton-Ton and I split the hearty mix of lightly poached scallops, shrimp, lobster, and crab marinated in a spicy tomato puree. The cucumber slices proved to be an effective foil for the seafood, providing a cool, cleansing crunch that counterbalanced the thickness of the lurid sauce.



The ladies decided to stick with just entrees in the hopes that they might have enough room left afterwards for dessert. Mama Bear, who has been hard at work studying for her civil engineering Principles & Practice Exam (PE/PS) decided to treat herself to the 8oz Filet Mignon, a simply seared slab of beefy goodness glistening with its own delicious juices.



To alleviate her guilt, Mama Bear also got a side of Blanched Asparagus. The heaping mound of meaty stalks was so large that if the restaurant had flooded, she could have lashed them together to make a crude raft.



Cat had taken the opportunity to read some of the restaurant's reviews, which were hanging in frames in the vestibule, while we'd been waiting to be seated. One of the professional food critics had raved about the Catch's Fish & Chips so effectively that she'd decided to order it. When it arrived, she found the parsley French fries (chips) to be delicious. Unfortunately, the fish was far less satisfying.

Although it had been fried to a beautiful golden brown, the meat was bland and unseasoned, needing every drop of lemon juice and dash of salt Cat was able to add. In addition, the review had led Cat to expect beer-battered fried fish. Instead, her filets were coated with panko breadcrumbs. Even though the pieces were crunchy and blessedly devoid of grease, they weren't the malt vinegar bearing vessels of deep fried fun she'd been expecting from traditional Fish & Chips.



My curiosity was piqued by a number of the interesting sounding fish dishes on the menu. I eventually settled on the Drunken Mahi Mahi. A good sized slab of mahi mahi had been rubbed with spices, blackened, and deglazed with tequila. It was served on an oozy pillow of tomato risotto and surrounded by three miniature lobster tostadas topped with Cotija cheese, guacamole, and fresh tomatillos. The tomato risotto, with its creamy sweetness and gentle flavor was my favorite part of the dish. While hefty and moist, I would have preferred it if the mahi mahi had been crunchier, with stronger seasonings to provide a better contrast to the tomato risotto. As it was, the uniqueness of the mahi mahi was swallowed by a sea of tomato and cheese.

The lobster tostadas were awesome, reminding me extremely kicked up Doritos. Liberace's Super Bowl snacks must have tasted something like this.



The ladies were too stuffed after their entrees to even consider dessert. Instead, we mosied on down to the Grove to meet the Shire Nomad and take our seats for the 12 Girls Band concert. As you can see, Ton-Ton was really excited.


Shining Energy, one of the songs they performed.

Formed in 2001, the 12 Girls Band is composed of classically trained female musicians who use traditional Chinese instruments to perform a blend of classical, pop, rock, and New Age. Their imaginatively crafted medleys challenge set notions about the sounds and harmonies Chinese instruments are capable of producing, pushing the bounds of Chinese music.


The concept is admittedly gimmicky. The girls are all in their twenties or early thirties and very pretty. While their use of traditional Chinese instruments is distinctive, many of the sounds they produce could just as easily be accomplished by a Western string orchestra.

However, let's not forget the skill factor. These girls are good; amazingly, blazingly good. It takes real talent to be able to manipulate Chinese traditional instruments into producing Western harmonies, a fact thrown into sharp relief during the concert by erhu player Zhan Lijun's virtuoso solo performance. This girl blew our socks off, taking us through though a dazzling river of sound as her instrument sang, chirped, warbled, hummed, throbbed, and soared. I've never had a musical experience that came anywhere close.


(My actual distance from the stage during the entire concert.)

After two hours, plus a call back and several encores, the girls finished to a standing ovation and thunderous applause. What a night!


The Catch - Good food and an excellent location. I highly recommend it if you're attending a show at the Grove, but avoid it during game night at Angel Stadium.


Bill:

Virgin Mary - $3.75
Pomegranate Mojito - $9.00
The Catch Ceviche - $13.00
8oz. Filet Mignon - $32.00
Blanched Asparagus - $7.00
Fish & Chips - $15.00
Drunken Mahi Mahi - $26.00


Flavor: B
Ambience: A
Service: A
ROI: C

Overall: B+


The Catch
1929 S. State College Blvd.
Anaheim, CA 92806
1-714-935-0101
Restaurant website





For those of you curious about the type of food served at the Grove, one of my table companions was kind enough to let me get a shot of his dinner. It's a fist-sized hunk of seared albacore tuna on a round of nori seasoned rice with a sesame miso sauce. The vegetable side is sautéed bok choy, and the tuna is topped with a Japanese seaweed salad. My new friend told me that the dish was excellent, and I had no reason to doubt him. The smell alone made me consider ordering a second dinner. However, $20+ a pop for something I could crank out of my own kitchen in few minutes didn't strike me as having a particularly good ROI. Sometime later this month or next, I'll attempt to recreate this dish and make the recipe available to you all. I promise it will take 30 minutes or less. Take that, Rachel Ray.

Le Papillon (Semajim's Wedding) - San Jose, CA [Eating]

(Pictures for this review taken with my Canon Rebel XTi and Canon PowerShot SD800is.

As the wedding season draws to a close, I thought I'd finish up with one more wedding post before turning my attention towards my Canadian adventures.)



Semajim and I have been friends since high school, where our shared interest in theater, part-time jobs at Marjolaine (now Margaret's French Bakery) and a number of mutual friends helped form a strong and lasting bond. I watched him mature from a gangly, awkward adolescent to the confident man he is today. He was a critical part of planning my bachelor party and was one of several close friends who made the heroic, whirlwind journey from NorCal down to the Southland for my wedding. I was honored to be invited to both his bachelor party and wedding.



Exactly one month after Cat and I were married, Semajim and his lovely fiancée, Aralara, tied the knot at the scenic Clos LaChance winery in San Martin, California. It was a beautiful ceremony from what I was told. Sadly, while trying to make our way down from a brunch with friends in San Francisco, Cat and I were delayed when our train suffered mechanical difficulties. We arrived half an hour late and missed the ceremony entirely.


(Waldensian chatting with K Love and his lady.)

Fortunately, we were able to make the reception, which we spent with a number of good friends. Semajim and Aralara were understanding and very gracious about our tardiness. Those two are a class act.


(I'm not entirely sure... It was good, though.)

Semajim had chosen to have the wedding catered by Silicon Valley's famous Le Papillon. The restaurant was founded in 1977, before the high tech boom that would later make the area so prosperous. Its focus on Californian cuisine using seasonal ingredients and French cooking techniques influenced by other cooking traditions has earned Le Papillon Silicon Valley's highest restaurant rating in the renowned Zagat Survey.


(Ahi tuna lollipops dressed with a soy ginger sauce.)

Well acquainted with my food blogging, Semajim teased that he'd ordered a gourmet spread just for me. I didn't believe him for a second, but the food certainly lived up to his promise. I particularly enjoyed the hors devors.



One of my favorites was a light and creamy mousse containing chicken, or some other form of fowl, served on a toasted brioche point. Smooth and airy, its delicate flavor was offset by the crunchy texture of the rich bread. This was a very comforting starter.



What the wait staff informed me was a baked mousse of halibut and roasted red peppers was intriguing. It was similar in flavor and texture to Asian fishcakes, but the combination of ingredients was inventive. A definite wake-up call for my palate.



My number one favorite hors devors were tiny pastry cups filled with a swirl of tangy goat cheese and topped with small pieces of heirloom tomatoes. The sweetness of the tomatoes, the acidity of the cheese, and the buttery pastry were the ideal flavor combination. However, I thought Semajim and Aralara had done a great job in selecting all the members of their starter lineup.



Once the hors devors were finished, we moved to the tables for dinner. Semajim and Aralara looked radiant as they were announced. Aralara later told me that Semajim had gotten teary during the ceremony. The two of them were very sweet together, and obviously very much in love.


(Ninjafuzz and the Ring Bearer locking it up.)

Cat and I had a great time during dinner, largely due to being seated with Waldensian, K Love, and Ninjafuzz. Those boys really know how to party. Watching Ninjafuzz deliver the beginning of a speech he'd found in the pocket of his rental tux before moving on to his own speech as best man was a riot.



Dinner began with baskets of Le Papillon's artisan bread. While the rustic baguettes were delicious, it was the darker olive and walnut bread that had us scrabbling for the last piece.



The salad was a refreshing mix of spring greens tossed in vinaigrette with thin slices of cantaloupe and pear. It was topped with grated feta, which added body to the light dish.


(Cat and her new best friend.)

Night seemed to come suddenly to the winery, along with a steady breeze, making the already brisk evening even colder. Servers came around to light candles and turn on the outdoor heaters. Unfortunately, there weren't enough heaters, leaving many of the ladies borrowing their dates' jackets and nursing the candles for warmth.



The main course was a two-part combination of cooperating opposites divided by a crispy wall of fried potato threads that was perched on a mashed potato mountain. On one side, a piece of herb-crusted halibut swam in a creamy sea of dill and tarragon. Juicy wedges of tomato frolicked in the alabaster waves, their tart acidity cutting through the frothy richness.



On the other side, a hefty half of filet mignon provided the raging yang to the halibut's gentle yin. Boldly grilled and finished with sautéed wild mushrooms and a powerful cognac au jus, it called out to primal beast within each of us. The mountains met the sea in this delicious work of art.



Afterwards, we mingled with friends new and old. The ladies, some in wraps, others in borrowed jackets, huddled together for warmth beneath one of the heaters. The manly men, on the other hand, refused to succumb to the temperature. We just happened to be standing against the lee of the building, out of the wind. It wasn't because we were cold or anything. No...


(The Oni in his trademark pose.)

The wedding cake was, of course, provided by The Oni and Margaret's French Bakery. As if any of the Marjolaine alumni would get our cakes anywhere else.


(Semajim and Aralara - Picture taken by friend Kevin Zumani.)

Semajim and Aralara, thank you for inviting us to share in your special day. We were truly touched. Cat sends her love.




Le Papillon - The best Californian cuisine Silicon Valley has to offer. They're a little pricey, but they'll deliver every time. The food quality does suffer little when catering in an offsite location, as opposed to when it's served in the restaurant. However, the flavors are still top notch.


Overall: A-


Le Papillon
410 Saratoga Ave.
San Jose, CA 95129
1-408-296-3730
Restaurant website

6ix Park Grill (New Chef) - Irvine, CA [Eating]

In response to my review about Valentine's Day dinner at 6ix Park Grill, where I waxed eloquent about the wonders of Chef Yves Fournier's cooking, I received the following anonymous comment:

Just wanted to let you know that Yves Fournier left 6ix Park Grill in early December.

I asked for some clarification, but didn't get any. However, after doing a little checking up on the restaurant, I discovered that Chef Fournier had indeed left 6ix Park Grill in early December of 2006. My Valentine's Day dinner had been prepared by a new, mystery chef who had trained with Chef Fournier and was in the process of revamping the menu.

For the past few years, Cat and I have made a habit of celebrating the anniversary of our first date at 6ix Park Grill. With our eight year anniversary coming up, we were eager to find out how the replacement chef's dishes compared to Chef Fournier's. We showed up for our reservations tonight dressed up and ready to eat.



Our first order of business was trying to find out the identity of the mysterious chef. When I asked our server, a wonderful gentleman who's waited on us for every meal we've had at 6ix, he told us that the new chef was named "Jeff", but was unable to supply a last name. Determined to get the chef's full name, I asked the hostess and another server, both of whom seemed amused by the question. The hostess admitted she couldn't remember it, and the second server laughingly confided to us that the new chef's Polish last name was difficult to both remember and spell, which was why the staff just called him "Chef Jeff". He headed for the kitchen, promising to get me an answer from the chef. In due course, a scrap of paper from an order pad was dropped off at my table with the name "Krivokopich" written on it. I had my answer. The new chef at 6ix Park Grill was Chef Jeff Krivokopich.



While studying the menu created by Chef Krivokopich, I noticed that his creations were more conservative than Chef Fournier's, although his seafood dishes included some elements of Asian fusion. The menu was organized into the following sections; Soups and Salads, Starters, Seafood and Pasta, Meat and Poultry, and Side Dishes. The selection of meat, poultry, and side dishes, reminded me more of an upscale steak house than the eclectic blend of West Coast fusion dishes offered under Chef Fournier. The seafood dishes were somewhat more exciting, with offerings such as Alaskan Black Cod and Hawaiian Ono, although none of them were truly adventurous. However, I resolved to keep an open mind after I remembered how impressed I'd been by the Valentine's Day dinner Chef Krivokopich had prepared.



Every meal at 6ix begins with a selection of their wonderful breads. I was pleasantly surprised to find that their quality had not diminished since Chef Fournier's departure. Starting clockwise from the bottom of the plate, we had a crisp, cheese coated lavash, a fragrant rosemary bread infused with olive oil, and a soft pain de mie style bread peppered with flavorful bits of Asiago cheese. Each piece was absolutely delicious.



Since Cat and I were celebrating our last anniversary as an unwed couple, we decided to splurge and try a little bit of everything. For our first starter, we chose Shrimp Two Ways. Four large prawns were prepared, two grilled and two poached, and served with a tropical mango sauce and classic cocktail sauce. The grilled shrimp were perfectly salted, with the charred bits providing a pleasant, bitter accent. They made a refreshing combination when paired with the mildly sweet mango sauce. The poached prawns and cocktail sauce were a tasty but familiar treat. I found myself wishing that the grilled shrimp had arrived hot, rather than cold, since the temperature had muted the flavor. I also did a quick bit of math in my head and came to the conclusion that while good, the shrimp weren't worth $3.75 a piece. I enjoyed this dish thoroughly, but probably won't order it again.



For our second starter, we ordered the Crab Cakes. To our delight, they were almost entirely composed of delicious crab meat. Juicy and well-seasoned, the crab cakes evoked thoughts of scuttling crustaceans in a briny sea of mirepoix. The asparagus salad in yuzu vinaigrette helped cleanse our palates between bites of rich crab cake. A great starter and good value for our money.



We couldn't resist getting the Humboldt Fog Crostini as our last starter. After sampling some of it during our Valentine's Day dinner, it haunted our thoughts. The mature flavor of Humboldt Fog goat cheese combined with the complex aromas of Kalamata olive tampenade and sweet tomato jam to form the perfect topping for the grilled bread it was served on. The Humboldt Fog Crostini was the best dish of the night. I won't be able to rest until I go back to 6ix and have it again.



Cat was intrigued by the Heirloom Tomato Soup. Two different types of tomato had been used to make two different soups, which were served together in the same dish. The soup on the left packed a powerful punch that was oddly reminiscent of lobster stock. The soup on the right was milder and more buttery, like a light tomato bisque. Eaten separately, the soup on the right was better. However, when eaten together, the two melded in an intoxicating blend.



For her main course, Cat ordered the Hawaiian Ono, which was crusted with macadamia nut crumbs, fried, and served on a bed of caramelized onions and bell peppers. The ono was a dense, meaty fish. While the macadamia nuts added a nice fragrance to the dish, the fish itself was bland and dry. Cat was disappointed.



Feeling the need for starch, Cat got a side dish of Garlic Mash, a dense mixture of Yukon gold potatoes and roasted garlic. Although the flavor of roasted garlic had permeated the dish, it was also dry and needed salt. Due to its thickness, a little bit went a very long way.



I was in the mood to try several main dishes, which is why the 6ix Trio was perfect for me. It gave me the opportunity to try small portions of Alaskan Black Cod, Petit Filet, and Duck Confit.



The Alaskan Black Cod had been marinated in miso and broiled. It was served on a bed of sautéed Swiss chard with a miso beurre blanc sauce. The flakey fish had the sweet, buttery taste of Japanese style misoyaki, which the slightly bitter Swiss chard helped to cut. Unfortunately, the beurre blanc sauce was a bit of overkill, adding additional richness where none was needed. A good, if flawed, dish.



The Petit Filet with caramelized onions, crispy leeks, and sauce made from beef and mushroom stock boasted strong, solid flavors that really appealed to the carnivore in me. However, the filet itself was a little too dry, and portions of it were stringier than I was expecting. If the filet had been more tender and juicy, this dish would have been a real contender.



The Duck Confit was served with a thick wedge of pommes anna and drizzled with port wine reduction. The port wine reduction was delicious, as was the wedge of pommes anna. However, the duck confit was dry, almost powdery, and tasted only faintly of duck. I was expecting stronger duck flavor and a richer, oilier texture. Once again, the flavors were bold and impressive, but the treatment of the meat was lacking.



For my side dish, I got the Risotto, creamy with Parmesan cheese and liberally speckled with chanterelle, shiitake, and shimeiji mushrooms. The al dente grains of rice and delightfully cheesy flavor reached deep into my soul and awoke the sleepy child within. The Risotto at 6ix is a cheesy rice dish for adults. Move over Rice-A-Roni. This NorCal boy has a new best friend.



Although we were stuffed to the gills, we still wanted dessert. It's not every month that we get to treat ourselves like this. Cat ordered a Creme Brulee Napolean. Two squares of creme brulee were served on thin, crunchy wafers and topped with fresh strawberries. A long cracker of almond brittle was provided for use as a spoon. This was a great dessert. The tartness of the strawberries paired well with the rich creme brulee. The wafers provided an additional textural component, and the almond brittle, which wasn't too sweet, made a fun spoon.



To help her digest, Cat also ordered this cute Tea service, which provided three hefty cups of excellent tea. She drank it all as she tried not to fall asleep.



Since my main course had been heavier than Cat's, I thought the Sorbets Trio would make a refreshing palate cleanser. From left to right, I had lychee sorbet, pineapple sorbet, and berry sorbet. When eaten with the almond brittle, they helped relieve my beleaguered stomach and provided a pleasant ending to my meal.



I also got this excellent Cappuccino, which I knew I'd need to fight off incipient food coma as I stayed up writing this review.


6ix Park Grill - Chef Jeff Krivokopich is a more conservative chef who favors strong, bold flavors and presentations. He creates his fusion dishes carefully, innovating only when necessary. I enjoyed his deft touch with seasonings and sauces, although I believe that he still needs to work on his treatment of meat, poultry, and seafood, all of which were too tough and dry. Although he's not quite at the level of Chef Fournier, Chef Krivokopich is a worthy successor. I expect great things from him in the future as he further refines his menu and becomes accustomed to his new restaurant.


Bill (for two)

Shrimp Two Ways - 15.00
Crab Cake - 16.00
Humboldt Fog Crostini - 11.00
Heirloom Tomato Soup - 8.00
6ix Trio - 42.00
Hawaiian Ono - 24.00
Garlic Mash - 6.00
Risotto - 6.00
Sorbets Trio - 9.00
Creme Brule Napolean - 9.00
cappuccino - 4.00
Tea - 3.00

Tax - 11.83
Tip - 27.00

Total - 191.86


Flavor: B+
Ambience: A
Service: A+
ROI: B

Overall: A-


6ix Park Grill
17900 Jamboree Rd
Irvine, CA 92614
1-949-225-6666
Website

6ix Park Grill - Irvine, CA [Eating]

(My posting frequency has dropped in the past few weeks since we started working six day weeks at the office. My average work day now lasts about 10-14 hours, so finding the motivation to do more than drop into bed when I get home is difficult. I'll try to pick up the pace a little, but no promises. "Crunch time" is a real motivation killer.)

It's an odd, but true, fact that although I dated a number of women before I met Cat, she was the first girlfriend with whom I ever celebrated Valentine's Day. She's a sweet, patient, and wonderful woman, and she makes me a very happy man. I'm constantly thankful to be with her after all these years, which I demonstrate by teasing her unmercifully. Did I mention that she's patient?

Our first Valentine's Day was a fiasco. My family was visiting and, in the chaos, I completely forgot about the holiday. It wasn't until I found a loving note from Cat on the windshield of my car that I remembered. After I saw my family off, I returned home to find a bouquet of irises that she'd bought for me. What did I have for her? Empty hands and a lame excuse. I still consider myself lucky that she didn't break up with me. I mentioned that she's patient, right?

I've learned many things since my "freshman" Valentine's Day, not the least of which has been how to treat a lady on this special occasion. Cat is not a demanding Valentine. She values the emotion the holiday is supposed to honor, not the trappings that normally surround it. Through the years, we've settled on a formula that works well for us. We exchange flowers and small gifts, then have a nice dinner out. This year, we chose the prix fixe Valentine's Day menu at 6ix Park Grill.



Nestled inside of the Hyatt Regency Irvine, 6ix Park Grill is home to Yves Fournier, a French chef with a strong focus on contemporary California cuisine and a pedigree that includes the Rockefeller Center's famed Rainbow Room in New York City. Chef Fournier's creations highlight the freshness and quality of his ingredients. His sophisticated preparations present each key component with breathtaking boldness. When you take a bite of one of his buffalo steaks, you know you're eating grass-fed American plains bovine. You can taste the primal goodness as each and every one of the raised bumps on your tongue shimmy with delight. The seasonings and sauces used are designed to elevate each star ingredient to new heights, not mask it in a wash of conflicting sensations. Chef Fournier's pride and joy is his applewood-fired oven/grill, which he uses for a majority of his dishes. The pure flavors of the food are further highlighted by the aromatic, smoky flavor of the wood, creating a result that never fails to captivate me.



Cat has always been very fond of the Snuffles line of Gund bears. Her very first baby toy was a dark brown Snuffles, and she's been collecting them ever since. As a surprise for this Valentine's Day, I bought a pair of white Snuffles bears and dropped them off at the restaurant a few hours early so that they'd be waiting for her at the table when we arrived.



As you can see, she absolutely hated this idea; so much so that she hugged her bear immediately. She later named it "Parsnip Clark". I named mine "Squash Veloute", for reasons that will become apparent later in this review.



Although the menu listed an Amuse Bouche, none was presented, which disappointed me. However, complimentary red roses and champagne Aperitifs were provided. The champagne was dry and quite palatable.



(When Cat and I order prix fixe menus, we usually choose different ones so we can taste each other's dishes. This night, though, we ended up wanting the exact same dishes. Please keep in mind that we got two of every dish you see below except the dessert.)

We started off with a First Course of Wood Grilled Shrimp and Humboldt Fog Crostini with pomegranate chili sauce and tomato jam. 6ix Park Grill is known for serving Pacific white shrimp a delicacy whose fine flesh and subtle sweetness often escape the average diner. The grilled white shrimp in this appetizer was sublime. The seasoning had permeated throughout the meat, with just enough saltiness to accentuate the white shrimp's natural flavor. The pomegranate chili sauce didn't have much of an impact, but I was already more than happy with my Pacific white shrimp.

Humboldt Fog is a mold-ripened goat cheese made in Humboldt County, California by Cypress Grove Chervre. Melted on top of the toasted crostini, it had a rich, complex flavor reminiscent of a cross between classic Chervre and Cambozola. However, the real star of the plate was the mildly sweet tomato jam, which was simply amazing when paired with the crostini. I had no idea tomatoes and sugar could taste so good. A big jar of that tomato jam and a baguette is now my dream dinner after a long day's work.



Our appetites thus awakened, we were more than ready for the Kuri Squash and Parsnip Veloute with crème fraiche that we'd selected as out Second Course. A generous helping of robust squash veloute shared a dish with an equally voluminous, yet softer parsnip veloute. This deliciously metaphoric medley created a palate pleasing, yin-yang harmony in our mouths. The poetic similarities between the soup and relationships were not lost on us, which was why we named our teddy bears "Parsnip Clark" and "Squash Veloute".



While we waited for the Third Course, we were served small plates of 6ix Park Grill's much touted artisan breads. The crisp, cheese-covered lavash on the right was pleasantly flavorful, although a little hard to chew. The crusty garlic focaccia on the left was airy and chewy, with soft cloves of roasted garlic baked right into the bread. Neither bread needed any butter, although I really wanted some more tomato jam.



For our Third Course, we selected the Coq au Vin with pearl onions, winter mushrooms, and a Burgundy wine sauce. Chef Yves Fournier's talent at contemporary California cuisine really shone through in this dish. Traditional coq au vin is a slowly braised dish made with chicken, salt pork, red wine, and mushrooms, and is typically served over egg noodles with generous helpings of the resulting gravy. Chef Fournier's version stepped away from the almost overpowering presence of wine in the classic coq au vin. Instead, half a small chicken was deboned, marinated, and roasted in his applewood-fired oven. The chicken was then glazed with a red wine reduction sauce and served on a bed of olive oil sautéed greens, winter mushrooms, and seasonal vegetables. All of the traditional flavor elements were present, but presented in an entirely new way that emphasized the natural flavors of each ingredient. Absolutely delicious.



Our Fourth Course was billed as Chocolate Mousse Napoleon with white chocolate ganache. What we received wasn't quite the same, but was just as good. The heart on the left was white chocolate ganache filled with a white chocolate mousse over vanilla genoise. The heart on the right was a layered berry napoleon with berry gelatin, berry cream, and berry mousse over berry genoise. The desserts were a little sweet for my taste, but Cat really enjoyed them. My favorite was the berry napoleon, with its different textures and berry flavors.



Sleepy after our feast and barely able to move, we sipped our complementary Digestifs silently and enjoyed just being with one another. It was a pleasant ending to a perfect evening.


6ix Park Grill - The clean, crisp flavors of contemporary California cuisine with a decidedly French twist. The portions are a good size, the ambience is inviting, the wait staff is friendly and knowledgeable, and the food is excellent. The ROI for the Valentine's Day prix fixe was about average for a high-end restaurant, but not every place can offer value like Opus. I was quite satisfied.


Bill (prix fixe for two)

Prix Fixe - 150.00

Tax - 11.63
Tip - 30.00

Total - 191.63


Flavor: A-
Ambience: A
Service: A+
ROI: C

Overall: A-


6ix Park Grill
17900 Jamboree Rd
Irvine, CA 92614
1-949-225-6666
Website

The Californian - Huntington Beach, CA [Eating]

(This post is dedicated to my good buddy Elmomonster, who taught me that mixed metaphors can be magical. It's also dedicated to the men and women with whom I work. You guys make every day a joy. Even the longest, hardest days are bearable because you're such great people. Thank you, and happy holidays.



One by one, the cars rolled up to the long, arching driveway as startled valets rushed to open doors and take keys. Civics, Camrys, Accords, Optimas, and Altimas disgorged a horde of software engineers and their families, who strode past the bemused doorman and the great glass doors of the hotel lobby like 50s movie stars. Courteous attendants greeted each new arrival, refined ambassadors welcoming foreign dignitaries to a new land. Nothing seemed to faze the staff at the Hyatt Regency in Huntington Beach.



As holiday parties went, we knew this one was going to be a doozy. We'd come a long way from a seedy warehouse in Newport Beach so many years ago. There were six of us, myself included, with a dream and barely enough money to keep us afloat. Our CEO had worked 20-hour days running another company he owned, trying to fund our fledgling enterprise. He had a vision, we had the drive, and magic had happened. This gathering was a celebration of the road traveled and friends met. We'd achieved so much, and we needed to gather our strength for the challenges ahead.



We congregated nervously around the open bar in joyous anticipation of the night's festivities. It was like Homecoming, Winter Formal, and Prom all over again with families gathered in little clusters, eyeing one another shyly. The conversational clots slowly grew larger. Friends huddled together for protection against social embarrassment and for mutual support. Then, as the libations flowed, the ice within us thawed. Natural diplomats seized the reins of discourse, bridging divides and making introductions until, with a muted crash, the ice shattered and we all came together in a riotous festival of merriment and mirth.



All too soon, servers began circling the ballroom, signaling the commencement of our holiday repast. There were only three of them, yet they seated and served us with such dedication that I would have commended it, save for the brusqueness with which they treated us. At times I couldn't decide whether I was being served a meal or fed at a trough. Given the scores of us in the room, the cold efficiency wasn't a surprise. However, I felt that a locale as grand as the Hyatt Regency should have been able to offer a higher level of service, particularly given the cost of our outing.



We started with a sumptuous lobster bisque that was to richness what wild sex on the beach is to a clichéd pickup line. Thick and unctuous, it coated the tongue in an orgy of dairy and spice. I christened it "Butter with Lobster Seasoning". Yet, I was oddly disappointed. I'd had this lobster bisque at a management summit we'd hosted at the same hotel and, as good as the bisque was at the holiday party, it had been even better then, with a strong lobster presence and much more meat. Difficulties with serving such a large group, I assumed. The Shire Nomad enjoyed the soup very much. Cat thought it was too heavy on the butter and cream, and light on the lobster flavor.



Along with our soup, we were also given golden, soft olive rolls and butter. Cold and chewy, these bready morsels exuded that delicate, fresh-from-the-bag aroma of food-grade plastic. However, torn into pieces and dipped in the soup, they proved an effective method for diluting the intense, buttery bisque.



This refreshing salad followed our soup course. As Elonweis put it in Food Network speak, it was an excellent example of a deconstructed salad. Cat jokingly countered that it was the laziest salad she'd ever seen. Composed of crisp Romaine lettuce, sliced red onion, chunks of hearts of palm, cherry tomatoes, and an avocado wedge, it was topped with a tangy tequila and lime vinaigrette. Once assembled, it was light and sharp, and did a nice job cleansing our palates after the heavy flavors of the lobster bisque.



Our entree was this glorious juxtaposition of the terrestrial and the aquatic that I decided to name Ahab and Moby Dick. On the left, Ahab was a single de-boned, seared, and roasted chicken leg perched precariously on a bed of mashed potatoes and covered in a chicken stock, mushroom, and white wine reduction. On the right, Moby Dick was a teriyaki marinated and grilled filet of salmon firmly seated on his own mashed potato throne, and covered with a tropical fruit salsa.

Ahab was delicious, with paper-thin skin that tore easily to reveal moist, flavorful flesh that harmonized well with his mashed potato base. Moby Dick was more problematic. While flaky and cooked perfectly, the gamey taste of fish past its prime refused to be tamed by the cloying sweetness of the tropical fruit salsa. I wasn't sure that I approved of Moby Dick's overall sickly flavor, particularly when paired with the same mashed potatoes that had served Ahab so admirably. No matter how many times I stabbed at Moby Dick with the harpoon-like tines of my fork, he refused to yield a combination of fruity, starchy, fishy, and sweet that was pleasing to me.

Even more distressing was the pool of sauce surrounding Ahab and Moby Dick. While the presentation of the dish was marvelous, the use of a single plate had allowed both sauces to mingle, presenting such a confusion of flavors that my tongue was tempted to curl up in the back of my throat and cry itself to sleep. For a time, Ahab and Moby Dick battled for flavor supremacy in their soupy seasoned sea before eventually sinking below waves of disappointment together, still locked in mortal combat. To the side, the sautéed spears of asparagus provided a bland balance as they watched the two titans struggle. I called them Ishmael.



A shining beacon of hope after the Aristotelian tragedy of the entree, this Christmas tree dessert spread a soothing blanket of peace across our troubled tongues. A thin cup of patterned cake held whipped cream topped by a gentle peppermint and white chocolate mousse. Studded with fresh berries and flanked by squiggles of kiwi and strawberry syrups, the tart and clean flavors of this confection danced through our mouthes, chasing away our sad memories of the Ahab and Moby Dick.



As we lingered over coffee, conversing with old friends and new, we felt both melancholy and renewal. Our revelry was drawing to an end, yet we would be back in our offices soon enough, surrounded by the friendship and camaraderie forged by determined minds striving for the same goals. We were thankful for each other, blessed both at work and at home.



The chill night air cleared my head as Cat and I left the party. Although the food I'd sampled that night had not been all I had hoped, I had feasted fully on the companionship of dear friends and colleagues. It had a been a night I wouldn't soon forget, and one that had given me yet another reason to work even harder, so that I might enjoy many more of those nights in the years to come.


The Californian at the Hyatt Regency in Huntington Beach - Probably not the best place to host an event with over a hundred people. The quality of service provided by their kitchen and wait staff seems to drop drastically. However, I might recommend it for smaller parties of twenty or less based on past experience.


Bill:

Since this was a company dinner, I can't divulge the cost per person for the event. As such, I'll be discarding the ROI value in my overall calculations.


Flavor: C+
Ambience: A
Service: B-
ROI: Discarded

Overall: B


The Californian (Event caterer & hotel restaurant)
21500 Pacific Coast Hwy,
Huntington Beach, CA 92648
714-845-4776
http://www.huntingtonbeach.hyatt.com/hyatt/hotels/entertainment/restaurants/index.jsp


Hyatt Regency Huntington Beach
21500 Pacific Coast Hwy,
Huntington Beach, CA 92648
1-714-698-1234
http://www.huntingtonbeach.hyatt.com/hyatt/hotels/index.jsp