LB Steak Menlo Park: Traditionally Good

By Emma Krasov, photography by Yuri Krasov

New to the bustling dining scene of Menlo Park, California, Roland Passot’s latest addition to Left Bank Brasserie and LB Steakbrand, this restaurant is very contemporary, elegant, warmly lit by bare Edison lamps, with a cowhide entrance wall and a chic bar area.

True to the company’s tradition of high-quality French-inspired cuisine, thoroughly selected beverage list, and skilled service, LB Steak Menlo Park with Ryan Ellison as Chef de Cuisine and Master Sommelier Eric Entriken does not disappoint.   

Crisp and refreshing rose Bergerie de L’Hortus from Languedoc, France, is an excellent opener for a summertime dinner, while a bread plate accompanied by a trio of plum jam, butter with sea salt, and olive oil with balsamic “caviar” sets the mood for a casual feast. 

Tuna tartar with honeydew melon, avocado, and Hoisin sauce is decorated with edible flowers, making the dish look like a piece of art.

Tender pork belly is maple glazed, and set atop leek and brioche pudding, with a fried egg on top and frisee salad on a side – a predictably addictive combination.

California sea bass is another work of art, served with squash mousse, crimini mushrooms, emerald snap peas, and bacon demi-glace.

Dixon Valley rack of lamb comes sprinkled with Meyer lemon and fennel, with a side of roasted eggplant, zucchini, and tomatoes forming a neatly stacked tower – as delicious as it is beautiful to behold.   

The menu at LB Steak Menlo Park is traditionally rich with starters, salads, steaks, burgers, entrees, sides, toppings, and steak sauces, plus every Sunday is a Prime Rib day, so coming here in a big group makes sense if you would like to try more of the enticing choices.

To match the richness of the main plates, desserts at LB Steak Menlo Park include every imaginable temptation from Bing cherry crème brulee served with cocoa nib shortbread cookies to Frog Hollow peach cobbler prepared the day before for perfect flavor blending of the fresh ingredients. Sweet Hungarian Tokaji is only one of the many excellent dessert wines on a long list of ports, Sherries, Madeira, calvados, cognac, and Armagnac.

LB Steak Menlo Park is located at 898 Santa Cruz Avenue in Menlo Park, and is open daily. Call for reservations (650) 321-8980 or visit www.lbsteak.com.

Movie Magic in Bucharest

Introducing GUEST BLOGGER Erin Caslavka

Photography by Jon Deinzer

Last night’s late-May rainfall had saturated the road that ran through town, keeping dirt to a minimum. Nevertheless, my boots stuck to the mud-caked planks as I made my way across the street from the saloon to the general store. From somewhere in the distance, I heard the whinnying of horses in their stables; the church bells, however, were silent. And over at the Z. Pickett Hotel, the door and windows were boarded up tight.

Where is everyone? Was there a showdown set to happen at ‘High Noon,’ or would the townsfolk suddenly spring into action once the rain-soaked road had dried?

“This is part of the set we used for the History Channel miniseries Hatfields and McCoys,” explains Bogdan Moncea jovially. “It’s been used in a variety of productions, including Cold Mountain.”

Mr. Moncea is Marketing Director for Castel Film Studios, a full-service production facility 45-minutes outside Bucharest, Romania, who’s currently acting as our tour guide. On a property that exceeds 100 acres, there are sound stages, outdoor sets (such as the aforementioned “old west” town, an urban street, and a medieval village), a horse stable, moveable props in the shape of everything from fabricated haystacks to fiberglass cannons, a full-service cafeteria, and 37-acres of forest.

Those acres of forest came in handy during the filming of Cold Mountain, the Anthony Minghella-directed period drama starring Jude Law, Nicole Kidman and Renée Zellweger. After months of location scouting for areas of the world that could emulate the American South during the Civil War, Minghella decided that Romania fit the bill - geographically and financially. When elaborate battle scenes needed to be shot, the forest that’s part of the Castel Films’ property was filled with costumed soldiers and transformed into an American battlefield.

The studio had already been in business when Cold Mountain came to town in 2003, but that movie really cemented the reputation of Romania as a fantastic bargain (in terms of production costs), as well as a place where old-world craftsmanship can still be found. Onsite prop shops provide the services of carpenters, fabricators and technicians who can craft and shape moulds, furniture, automotive machines, electrical wiring and metal work. Costume designers and tailors are also on hand to create authentic reproductions of period clothing. In the case of Cold Mountain, over 1,250 historically-accurate Civil War-era costumes were created, including pants, dresses, shirts, boots, gloves, belts, buckles, buttons, emblems and war medals. (Other period dramas that costumes have been created for include Perfume: The Story of a Murder and His Majesty Minor.)As Mr. Moncea explained to us on our visit, Castel Film Studio is the largest full-service studio and film production company in the country, and one of the busiest in Central/Eastern Europe. With nine available sound stages, lakefront access, the nearby forest, and a cafeteria that can seat up to 200 and cater for 1,200, it’s no surprise that more than 160 feature films and 800 commercials have been shot there.

Although we were lucky enough to be treated to a private tour, visitors to Romania can take advantage of a unique opportunity: Castel Film Studios is open to guests. By prior arrangement, groups can coordinate tours of the facility - visiting the sound stages where snowy, winter wonderlands have been created, the medieval village where the film Barbarossa was shot, or the urban street where a car chase might happen right before your eyes.

While you might not see Kevin Costner or Nicole Kidman strolling the rain-soaked streets of a western town while you’re there, you will be captivated by the magic behind the movies shot in a Romanian film studio.

Arrangements to tour Castel Film Studios can be handled through Perfect Tour, Inc., the company that arranged my visit. 

Perfect Tour is the third-largest travel company in Romania, and is a widely-experienced travel source when it comes to assisting international film and commercials production in Romania, as well as independent travelers. We worked with its US division, Pacific Perfect Tour, to help us make the connections we needed with the Romanian film production facility. They can be contacted at:       

Pacific Perfect Tour

Phone: (818) 726-5151 / Daniela Ionescu

Email: office@perfect-tour.com 

For more information go to:  http://www.perfect-tour.com/perfect_tour_provides_travel_services_for_movie_production_companies.html

For general information about Castel Film Studios, go to: castelfilm.ro 

 

At Jones in San Francisco

Photography by Yuri Krasov

SF Chefs Preview Series Sweet Inspiration Turns to Stone Fruit

By Emma Krasov, photography by Yuri Krasov

Hosted by Liam Mayclem of Eye on the Bay (CBS 5) and Foodie Chap (KCBS), and presented by the Center for Urban Education about Sustainable Agriculture (CUESA), SF Chefs Preview Series brought Sweet Inspiration to the Ferry Plaza Farmers Market last Saturday.

At the stone fruit cooking demo, Pastry Chef Luis Villavelazquez of La Victoria Bakery in San Francisco made an elaborate three-in-one dessert of Chamomile-Goat’s Milk Tea with Cinnamon Crisp and Caramelized Yellow Peaches.   

[Being delayed by another assignment and coming unforgivably late to the demo, I missed the amazingly-sounding dessert altogether, but at least I have a photo of Chef Villavelazquez along with the host Liam Mayclem and Chef Francis Ang under the “Habitat for Predators” poster at the Farmer’s Market. I am sure the three sweet-looking men on the photo are not predators, at least not in a jungle-hunting sense, so please disregard the backdrop].  

Pastry Chef Francis Ang from Fifth Floor Restaurant in San Francisco demonstrated his Plum Tart with Ginger and Cashew Frangipane.

He made sweet dough (sucre) by mixing cream, sugar, and eggs, and adding flour with toasted coriander. While the dough was resting, Chef Ang toasted cashews, ground them with flour, and mixed with butter, sugar, eggs, and some crystallized ginger for added zing.  

While rolling the dough to a ¼ of an inch thickness, he calmly advised his audience to feel free and smack it hard with a rolling pin to make the dough thinner, and to “let out any frustration.”

Then he lined the tart molds with the dough, baked it under the weight of some dried beans to prevent it from rising, and finished the process by filling the molds with frangipane, arranging plum slices on top, and baking to readiness.

The finished product was cleverly garnished with cilantro, and tasted as good as it looked.

More information about SF Chefs, the major annual gourmet event in San Francisco, and to buy tickets, go to:  http://sfchefsfoodwine.com

SF Chefs Preview Series: Lamb and Beer Pairings Celebrate Summer Grilling

By Emma Krasov, photography by Yuri Krasov

Getting bigger and better every year, SF Chefs, the major gourmet event in San Franciso, started weeks ahead of its traditional first weekend of August with the SF Chefs Preview Series.

Cooking demos presented by the Center for Urban Education about Sustainable Agriculture (CUESA) were hosted by Liam Mayclem of Eye on the Bay (CBS 5) and Foodie Chap (KCBS) at the Ferry Plaza Farmers Market.  

Lamb and Beer Pairings were executed by the Food Network Chef Tom Pizzica and the San Francisco Brewers Gulld Beer Consultant Rich Higgins.

Using the best 100-day-old lamb from the Rocky Mountain Wooly Weeders , presented by the company owner, Don Watson, Chef Pizzica prepared charred cumin-spiced leg of lamb with rhubarb puree and baby arugula.

“My favorite part of the lamb has to the leg,” explained the Chef during his demonstration. “It has the most flavor.” He also said that “when done right, char is an excellent flavor profile for cooking gamey meats,” and proved his every word with the finished product – a tender slice of meat with charred edges, topped with brightly-colored tangy rhubarb and bitter herb.

Beer Consultant Higgins, with years of brewmaster experience under his belt, selected the beer to be paired with lamb dishes based on the Chef’s descriptions, and did it exceptionally well.

The second course of the demo, gilled lamb chops with a honey-thyme glaze and buttermilk dipping sauce, was paired with Brown Bear Ale, characteristic of American-style chocolate malts devoid of bitterness, and produced by the Thirsty Bear Certified Organic Brewing Company in San Francisco.

Higgins admittedly served this ale at his own wedding, and now I know why. Chef Pizzica’s succulent salty-sweet charred lamb chops, dipped into buttermilk and sour cream sauce, bursting with flavors of garlic, pepper, lemon zest, and oregano, couldn’t have been married to a better drink. I’m afraid I won’t be able to pair my lamb chops with pinot or syrah any more… I don’t even know if I would be able to eat any other but the Napa Valley Lamb from Wooly Weeders.

More information and tickets to the SF Chefs events, classes, and parties, at: http://sfchefsfoodwine.com

Chef Chuck Courtney Takes Command of Menlo Grill Bistro & Bar

By Emma Krasov, photography by Yuri Krasov

Menlo Grill Bistro & Bar is located at the Stanford Park Hotel in Menlo Park, but this is not your run of the mill hotel restaurant.

Chuck Courtney, the new Executive Chef, and a true Californian, brings along his new American classic/California cuisine menu incorporating fresh, seasonal, locally sourced ingredients from the farms within a 150 mile radius as well as from an onsite herb and vegetable garden.

With the classy dining room décor inspired by the nearby Stanford University, and a cozy green courtyard, perfect for al fresco cocktail receptions, the place is a neighborhood favorite, now more attractive than ever thanks to sophisticated fare and a wide selection of classic cocktails, California wines and craft beers.

At the new menu launch party, the guests were treated to some of Chef Chuck’s offerings, like fresh and barbecued oysters with house-made tomato relish, and cheddar chive biscuits with jalapeno honey butter.

Fresh burrata on toast was embellished with fire-roasted corn, pickled red onions, red peppers, celery, and basil.

Lobsta’ Roll with avocado and tomato came on a grilled brioche bun.

Thick Berkshire pork chop was cut into bite-size cubes and served with applejack barbecue sauce.

Sparkling rose and white sangria with seasonal nectarines and mint leaves were the beverages of choice. 

For dessert, there were three crowd-pleasers – strawberry rhubarb crisp a la mode; chocolate chip cookies with milk, and cinnamon-raisin bread pudding with vanilla cream sauce.

In addition to offering indoors/outdoors dining options and the new menu, the restaurant is also introducing a number of fun attractively priced programs:

Outdoor BBQ in the courtyard. Every Thursday night through the end of August. The Chef prepares his special BBQ ribs with all the fixings, followed by savory strawberry shortcake ($25).

“Lunch Break” Summer tomato soup, balsamic berry chicken salad and a chocolate chip cookie served warm in a bag “to-go” ($16). Available on the lunch menu.

“Summer Break” Mixed greens salad or garden tomato soup, home-style roast chicken, and strawberry shortcake ($23). Available on the dinner menu.

“Sunday Supper” Slow-roasted prime rib, mashed potatoes, market vegetables ($19/8oz. prime rib or $24/12oz prime rib). Sunday nights only.

Happy Hour every Thursday and Friday from 4:00 to 6:00 p.m. featuring half-off appetizers, handcrafted cocktails, beer, and selected wines.

The Menlo Grill Bistro & Bar is open daily for breakfast, lunch and dinner, and until midnight for late night snacks and cocktails. For more information, visit www.menlogrill.com.  

In Good Taste: From Chocolate Salon to Fragrance Salon with Taste TV

By Emma Krasov, photography by Yuri Krasov

The First Annual Artisan Fragrance Salon, which brought together creators of original, enticing, sometimes unexpected perfumery, was introduced to the citizens of San Francisco by Taste TV – a producer of the now famous Chocolate Salon, first open six years ago, and rapidly becoming a widely-anticipated sold-out semi-annual event.

Earlier this month, 20 inspired fragrance makers presented their product at Gallery 4N5 on Mission Street in San Francisco. The art gallery is also a wine bar, so the Fragrance Salon started with some wine tasting of Biltmore Estate Blanc de Blancs from Russian River Valley, R&B Cellars 2006 Cabernet Sauvignon, and fittingly named The Improviser from Napa Valley – also by R&B Cellars. 

CocoTutti chocolatier Elyce Zahn opened a list of scheduled presentations with a short lecture on aromas used in chocolate making. She shared the process of creating her confections from buying fresh raspberries at the farmer’s market and making her own jam to cooking Madagascar vanilla bean caramel and incorporating it into her fragrant chocolate ganache truffles.

Ayala Sender of Ayala Moriel Parfums spoke about her Etrog “oy de cologne” made with citrus medica – a rare kind of fruit used in Hebrew holiday tradition along with other sacred plants, like myrtle, willow, and palm.

A bestselling author Alyssa Harad read excerpts from her humorous and touching memoir, “Coming To My Senses, A Story of Perfume, Pleasure and An Unlikely Bride.”

Yosh Han, a San Francisco-based perfumer of YOSH olfactory sense spoke about her Evanescent Collection, “a full wardrobe of perfumes” designed to “resonate with principles of chakra energy and numerology.”

In-between the presentations, the attending buyers, journalists, and fragrance-inclined public visited the participants’ booths to try and inhale as much of the good stuff as was humanely possible.

To me, the best features of the Salon were the diversity of the local, regional, and national perfumers; an opportunity to talk directly to the fragrance makers and hear about their philosophy and vision; and a rare chance to indulge in numerous olfactory tastings that, combined, could not help but uplift and inspire everyone in attendance.          

Olympic Orchids Artisan Perfumes, located in Seattle, WA, was founded in 2010 by Dr. Ellen Covey – a trained neuroscientist and an orchid nursery owner.

Her “Orchid Scents” signature line was inspired by the specific varieties of orchids, of which Golden Cattleya was my favorite, and coincidentally, the company’s best-seller. Combining the springtime scents of narcissus, daffodil, and orange blossoms with New Caledonian sandalwood, resins, and musk, this perfume is long-lasting, romantic, and as warm and caressing as late afternoon sunshine.     

Sarah Horowitz Parfums, presided by Sarah Horowitz-Thran from Westlake Village, CA, is known for its “Perfect Parfums” series as well as for “What Comes from Within” that includes Love, Light, Peace,” and Beauty fragrances. Musk-based Perfect Veil lives up to its name with perfectly balanced notes of vanilla, sandalwood, lemon, and bergamot.  

 40 Notes, a luxury fragrance company, specializing in rare ingredients and limited-edition collections, was created by Miriam Vareldzis from Portland, OR.

Her dewy green-floral Crystalline Hyacinth with distilled lemon was created specifically for the First Annual Fragrance Salon in San Francisco. 

Sonoma Scent Studio, based in Healdsburg, CA, presented an entire fragrance menu of artisan perfumes by Laurie Erickson from Voile de Violet, as soft as a violet, complimented by iris, cedar, vetiver, and other silky scents, to woody Forest Walk with black hemlock, oak moss, red cedar, and a list of other bold ingredients.     

L’Aromatica Perfume by Loreto Remsing is proudly “made in San Francisco,” and derives inspiration from the botanical world of Northern California. Big Sur smells of bay leaf, lemon, mint, and bitter herbs, while subtle dry Desert Man is redolent of myrrh, sagebrush, and white musk.

Velvet & Sweet Pea Purrfumery by Laurie Stern is a delightful and playful enterprise in El Cerrito, CA, named after Laurie’s two feline charges. The company’s “Signature Scents,” “Limited Editions,” and all other Kittylicious fragrances are based on organic grape alcohol, botanical, and cruelty-free, Leaping Bunny certified. Black Cat with cocoa, ylang ylang, blood orange, and aniseed myrtle; Fir-Ever Young with Douglas fir, silver fir, grand fir, blue spruce and juniper; newly-introduced Fleur de Caramel, and other whimsical perfumes are all packaged in French crystal, jewel boxes, silk or velvet purses, and accompanied by Victorian scent cards.  

Roxana Illuminated Perfume by Roxana Villa is located in Santa Monica, CA. The perfumer is also an artist, a teacher, and a beekeeper, blending her multiple talents together to create artistic, “illuminated” line of rare natural ingredients-based exclusive scents. Her floral Vespertina, inspired by its namesake story and music, comes in a solid form with jojoba oil, handcrafted infusions, and beeswax.

Cognoscenti by the San Francisco “scent artist” Dannielle Sergent is a line of uni-sex fragrances “for those who know.” Dannielle, whose background includes painting and architecture, says that she paints with color of the scent, and does a lot of testing with different ingredients to create the perfume she would like to wear. Her Scent No. 1 is “painted” with bergamot, fig, ylang ylang, clary sage, pink grapefruit, teak, light musk, and suede, while Scent No. 16 is called Tomato Leather, and Scent No. 19 – Warm Carrot. Cognoscenti celebrated its debut at the Artisan Fragrance Salon.

Divine Life Perfume by Ragna Ruffner from Chico, CA, uses Bulgarian, Turkish, and Moroccan rose oil for its Dharma Rose line that includes botanical perfume, handmade soap, and skin care products. Divine Life facial serum is made of oils of golden jojoba, olive, rosehip seed, red raspberry seed, buckthorn, and other botanical sources.

Rebel & Mercury perfumes by Nikki Sherritt from Seattle, WA, are hand-blended by the self-taught perfumer and reflect her rebellious nature in unique, highly-concentrated intense fragrances.  “I do everything on my own,” says Nikki, who also owns a line of scented candles, Gabriel’s Aunt. Var en Provence pure botanical perfume smells of mimosa, lavender, and olive leaf, while Venasque combines lime, lavender, jasmine, cocoa, and Tonka bean. Smell Bent, based in West Hollywood, CA, and presented by Brent Leonesio, had a motto, “perfume for cool people,” swanky packaging, and delicate scents named after far away dream locations, like St. Tropez and Never Never Land.
I also liked En Voyage Perfumes’ by Shelley Waddington new Cosmology collection; Smells & Bells Organics’ Om and The Scent of Light; and numerous other scents presented by Persephenie, Ineke, Parfums DelRae, Artemisia Natural Perfume, and Leila Castle Botanical Fragrance.
More information at: www.ArtisanFragranceSalon.com, www.tastetv.com.