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19

May

  • pinitbutton My Life as a [Molecular] Blog
cpkelco coulis My Life as a [Molecular] Blog

22nd century coulis

By Alain Gayot

 

With the world’s population expanding like a hot air balloon readying for flight, our food supply needs to be addressed at a macro level by huge food ingredient firms such as CP Kelco. Still at a macro level, this global company, owned by the J.M. Huber Corporation, is itself the result of a merger of the Danish company Copenhagen Pectin, the Finnish company Noviant, and the American Firm Kelco Company. CP Kelco is a leading producer and supplier of specialty hydrocolloids – a family of materials designed to control the rheology (flow behavior) of water in various systems.  

 

The products manufactured by CP Kelco include: carrageenan, cellulose gum, diutan gum, gellan gum, locust bean gum, microparticulated whey protein concentrate, pectin, welan gum, xanthan gum, and other novel biopolymers. These products can be found in applications spanning across the food, pharmaceutical, oral care, personal care, household and consumer product, paper coating and oil field drilling industries. Every day, you are using a product that contains hydrocolloids. They have more than 3,500 customers in over 100 countries worldwide. That’s big!  

Continue reading “My Life as a [Molecular] Blog” »



  • pinitbutton Tom Hanks brings Shakespeare to Life!
sophiegayottomhanks 300x221 Tom Hanks brings Shakespeare to Life!

Tom Hanks with Sophie Gayot after the reading of The Comedy of Errors

By Sophie Gayot

Last night, as I was leaving the Geffen Playhouse in Westwood, I was trampled by a mass of frantic fans hoping for an autograph and a picture. The group was not looking for me, but rather Tom Hanks who was stepping out of the theatre to address the mob. I tried to get through the high-energy crowd by telling them, “Let me out”; their attention was ONLY focused on Hanks. But what were we all doing there?

Tom Hanks and his wife Rita Wilson had organized a “reading” of Shakespeare’s “The Comedy of Errors” with a star-studded cast to benefit The Shakespeare Festival in Los Angeles. The proceeds from the event went to support operational costs of youth and education programming, as well as professional theatrical performances.

The performance was unique in that the actors read their lines from the script—an interesting outcome of their busy schedule!

 

 

  Continue reading “Tom Hanks brings Shakespeare to Life!” »



18

May

  • pinitbutton An Elegant Dinner for a Cause
sophiegayotflavorsoflosangeles 300x142 An Elegant Dinner for a Cause
The chefs who donated their time for the 2009 Flavors of Los Angeles Culinary Gala with Sophie Gayot, holding roses from Cherry Blossom 

By Sophie Gayot

 

Last night, the Greater Los Angeles Division of the American Liver Foundation held its third annual Flavors of Los Angeles culinary gala, where I was acting as honorary chair, also for the third time. The event took place at City National Bank Plaza in downtown Los Angeles and began with a cocktail reception and a silent auction. Afterwards, eight Los Angeles chefs prepared a five-course feast with wine pairings for their personal tables of ten guests. I had the pleasure of mingling and interviewing each of them as they were cooking right in front of the patrons. Each table had a different meal, and I can assure you that they were all good.

 

On behalf of the American Liver Foundation, I would like to thank the chefs who donated their time and talent to support an evening which benefits so many in Los Angeles (listed in alphabetical order): Andy Cook, The London West Hollywood; Celestino Drago, Drago Centro; Katie Hagan-Whelchel, Beso; Calvin Holladay, Fleming’s Prime Steakhouse & Wine Bar; Kevin Meehan, Cafe Pinot; Gabriel Morales, Provecho; John Rivera Sedlar, Rivera; Shigefumi Tachibe, Chaya Downtown.

Continue reading “An Elegant Dinner for a Cause” »



15

May

  • pinitbutton A Dinner with Nobu at Nobu
sophiegayotnobumatsuhisa 300x204 A Dinner with Nobu at Nobu

Master chef Nobu Matsuhisa; Richie Notar, Managing Partner of Nobu with Sophie Gayot

By Sophie Gayot

Looks like there have been a few restaurant anniversaries around town lately (Wolfgang’s Steakhouse by Wolfgang Zwiener, Michael’s, BLT Steak). Last night it was Nobu Los Angeles‘s first year celebration.

 

Master chef Nobu Matsuhisa himself was there cooking a special dinner, paired with saké from the Hokusetsu brewery. Sitting down in the restaurant, I could not help thinking of the days of L’Orangerie. Nobu’s smile and precise cuisine brought me back to today’s reality of this prestigious address on La Cienega. Out of the beautiful eight-course meal, the Wagyu beef was the winner. It had been roasted in the oven, and seasoned with a truffle teriyaki sauce.

 

Happy Birthday Nobu!

minilogo A Dinner with Nobu at Nobu



  • pinitbutton The Curious Case of Jenson Button
jenson button formula one The Curious Case of Jenson Button

Jenson Button

By Alain Gayot

 

I have been a fan of Formula One racing for as long as I can remember. Sunday afternoons watching these soldiers fight it out on the racetrack felt a lot like what my ancestors would have felt, watching gladiators in the  Arenes de Nimes   –  which by the way is the place where we got the  word Denim  from. The Levi brothers used  the durable  Toile de Nimes to manufacture solid outerwear for the 49ers;  no, not the football team. The drivers lost their lives in horrendous and fiery crashes. Due to improved technology, not only are the cars faster today but, thankfully, no one dies anymore. Although the drivers are still the critical part of the operation, software in its many shapes and applications is what wins races. How is it possible that in the 2009 championship the usual suspects (Ferrari, McLaren Mercedes, BMW and Renault) are quasi scoreless after five races? And the British sensation of the last two seasons, Lewis Hamilton, is left in the brake dust of Brawn-Mercedes, RBR-Renault and Toyota.

Continue reading “The Curious Case of Jenson Button” »



13

May

  • pinitbutton Anniversary on Sunset
sopiegayotlaurenttourondel 300x191 Anniversary on Sunset

Chefs Laurent Tourondel, Brian Moyers, Christophe Bellanca with Sophie Gayot

By Sophie Gayot

Last night, to celebrate the first anniversary of his Los Angeles restaurant BLT Steak, chef Laurent Tourondel made the trip from the East Coast. During the occasion, he and his corporate chef, Christophe Bellanca, formerly at L’Orangerie and Le Cirque, introduced the new chef de cuisine, Brian Moyers, who just moved into the kitchen from The Blvd at the Beverly Wilshire, and the sommelier Jared Heber.

The trio cooked together in the kitchen and served us squash blossom stuffed with burrata, pistou and roast tomato pomodoro; hamachi with marinated white asparagus, avocado and pickled red onions; olive oil-poached halibut in artichoke barigoule, fennel and spring onion in a blood orange sauce; dry-aged NY strip on a bed of beef short ribs accompanied with ricotta gnudi, a morel fricassée and fava beans; and ending with strawberry rhubarb crumble pie with lemon thyme ice cream. Hollywood celebrities Sharon Stone and Victoria Recano were seen here that evening.

Note: In honor of the Lakers’ continued success in the NBA playoffs, BLT Steak’s bar is offering chef Tourondel’s signature BLT Burger—a first in LA (the offer is for a limited time only, while LA is in the playoffs). The “Kobe” burger ($17) or the “Jackson” burger ($14) can be accompanied by fries and a brew for $11 more. A flat screen captures the game action.

minilogo Anniversary on Sunset



  • pinitbutton Partying Like It’s 2009 at the James Beard Foundation Awards in New York
daniel boulud james beard awards Partying Like It’s 2009 at the James Beard Foundation Awards in New York

Daniel Boulud serving food in the basement of Bar Boulud at an after party

By David Farley 

The 2009 James Beard Foundation awards came and went rather quietly this year. There was less food at the post-show reception in the Lincoln Center lobby and the celebration was more subdued than years past, but that doesn’t mean the kitchen stars didn’t come out for the event.

 

We were there all night (plus at after parties at Bar Boulud and the Pegu Club) and rubbed elbows with the culinary all stars, including Tom Colicchio, Alain Ducasse, Jean-Georges Vongerichten, David Chang, Missy Robbins, Grant Achatz, and Daniel Boulud.

 

The big winners included David Chang’s Momofuku Ko for best new restaurant, Daniel for most outstanding service, Dan Barber (of Blue Hill) for most outstanding chef and Jean-Georges for most outstanding restaurant. 

 

See our list of complete winners. 



11

May

  • pinitbutton Red Bull Air Race in San Diego
mike mangold edge 540 256x300 Red Bull Air Race in San Diego

Pylon turn

Racing Bulls


By Alain Gayot


Motorsports are elevated when you are a live spectator from the sound of the roaring engine to the anticipation of an active crowd of 55,000. But when you are talking about the Red Bull Air Races, everything get kicked up a notch – especially when fans can get right up to their favorite pilot for a quick autograph on a recently purchased t-shirt. Finally it certainly can’t get much better than the setting in San Diego Bay with perfect weather conditions.


Created in 2003 by the energy drink guru Dietrich Mateschitz, the air racing series is a cross between the air races of the twenties and modern aerobatics flying. Although the aircrafts are small in size, the show they put on is big – very big. And beyond the actual race plane, there are all sorts of other acts and fly-bys by the U.S. Navy, demonstrations by the Coast Guards etc. You sort of need to attend to catch the full effect.

  Continue reading “Red Bull Air Race in San Diego” »



  • pinitbutton The War of the Beef Will Not Take Place

 

cow The War of the Beef Will Not Take Place

War of the beef settled between Americans and Europe

By André Gayot

The European Commission and the US Department of Commerce have finally resolved their differences, and they appear to have read our earlier blogs to find their solution. Under the auspices of the World Trade Organization, after smoking the peace pipe (the tobacco was American but the pipe was European), they have wisely buried the hatchet. The archaic war of the beef will not unravel any longer, and the battle of the cheese has ceased.   

Continue reading “The War of the Beef Will Not Take Place” »



  • pinitbutton Mother’s Day with Our Mom in L.A.

sophiegayotalexandremeiers 300x261 Mother’s Day with Our Mom in L.A.

Sophie Gayot and her son

By Sophie Gayot

 

 

 

Mother’s Day is just around the corner and Alain and I are so happy to have our mom visiting with us now. Of course the Gayot family tradition is to have a fabulous Mother’s Day meal in one of the world’s great restaurants.

 

Throughout our travels we have found many wonderful places to enjoy a delicious Mother’s Day Brunch. Even at the last minute, there are lots of great restaurants taking Mother’s Day reservations all across the U.S.

 

In France, we celebrate Mother’s Day at the end of May and I am looking forward to another great meal with my mother and with my own fabulous son.



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