Disneyland's Club 33

Who knew that one of the best experiences at Disneyland would be its fine dining? After being invited to go to dinner at Disneyland for my husband's birthday, I was so excited to find out that Chef Marcel had already arranged a wonderful dinner for us...off the menu!

Here's what we had: Cucumber gelee with basil caviar and a side of lavendar salt; Halibut Cheeks over an amazing bean ragout; Kobe Beef with amazing potatoes, Sorbet (Rasberry, Lemongrass, Meyer lemon and Rosewater). We finished with amazing ice cream cake served with four sauces (top). Of course we had a fabulous Orogeny Pinot Noir to complement the meal! It bursts with flavor, as described by Louis, a longtime Club 33 server.

DeLuscious Cookies

Just discovered the best cookies ever as two huge boxes arrived on our front door as a birthday present. I can't stop eating these!!! What a great (and dangerous) gift! I think my favorite right now is the Chocolate Mint, but then again, they've all been great.


https://delusciouscookies.com/menu.html

I can admit when I'm wrong

Yes, I admit it. I make rash judgements about a restaurant, especially an ethnic restaurant by its looks. Based on three basic criteria, I decide quickly whether or not a restaurant I pass by is worthy of stopping in. The last time I was in NY, I met a friend at Momofuku's Ssam Bar. This place violates my "rules" and I was convinced that I would not like it. In fact, I already picked out a Polish restaurant across the street if I was still hungry afterwards . I am not a fan of "trendy" restaurant and I certainly didn't like the look of Ssam's simplicity and minimalistic decor. But yes, I was wrong. This trip, I couldn't wait to go back to Saam and have the best pork bun I've ever had with a perfect blend of the hoisin sauce, steamed bun and crunchy cucumbers. An order only came with 2 buns and I didn't want to share so I ordered two orders so I can have both pork buns to myself. the other dish that I love is their hamachi sashimi. What makes this different is the creamy wasabi sauce that is light and fluffy. The best part is a dried and seasoned tea leave that is sprinkled on the sashimi. I love the crunch and soft, while flavorful texture.

I'm still dreaming of that perfect steamed pork bun sandwhich....and yes, I admit that mom was right....never judge a book by its cover. I eat my words...almost literally.

If you are ever in NY, it's worth a trip to Momofuku's Ssam Bar. You too, will be hooked like me. Maybe in the future I can have enough people to try their $200 bo ssam...any volunteers?

Kauai Sunshine Markets

I'm totally obsessed with the Kauai sunshine market (it's what they call the farmer's market here) where every day of the week, there is a small gathering of local vendors selling their fruits. Everyone lines up right at the start time, as you are not allowed to start buying beforehand to give everyone equal opportunity to get the best piece of fruit or veggie. I'm now on my third market and I've convinced myself that I'm going to be eating fruit for the rest of the week on this island. I may turn into a mango by the end of the week, but I'm going to keep going to every sunshine market I can. Besides the 6 mangos and 1 coconut I've already eaten, for the next few days, I am going to tackle 26 mangos, 3 chermoyas, 2 pineapples (1 gold, 1 honeyloaf), 2 papayas, 2 avocados, and 6 limes.

Saucy's culinary adventures: Loco Moco and Banana Pancakes#links

Saucy's culinary adventures: Loco Moco and Banana Pancakes#links

Loco Moco and Banana Pancakes

It's our first day in Kauai and we asked someone where the locals might go for breakfast and they sent us to Tip Top in Lihue for banana pancakes. As with a lot of locals do, their directions are not easy to follow. We ended up stopping to ask for directions at a 7-11 and one lady offered to take us over so we followed her in our car. She told us that Tip Top's banana pancakes alone are worth the trip! If this lady had not driven here with us, I would have never even given this place even a first look. It's a restaurant inside the Tip Top motel (seems similar to a Motel 6 but I've never stayed at a motel 6).

We walked in and the first thing you see is a rather empty "bakery" area with plastic toys and a small cash register for motel check in. The restaurant was to the right of that. There was a sign that said for you to seat yourself and as we looked around, the place was buzzing with locals, so we happily sat down and perused the menu. Waitresses walk around with carts to fill your water and coffee cups. We decided on getting the loco moco and banana pancakes. The banana pancakes were definitely fantastic. I wish I had room for more. The loco moco was fun to eat for breakfast, but the burger patty itself wasn't really seasoned so I wish I had brough a jar of the Lan Chi Chili Paste with me. That definitely would have made it better. They even serve ox tail soup for breakfast, which I wanted to get but did not have room. I might have to go back later to try that.

Tip Top is located at 3173 Akahi StLihue, HI 96766. Phone (808) 245-2333

Hubert Keller is a genius

After watching a recent episode of "Top Chef Masters" where they had the burger challenge, I was inspired to go to Hubert Keller's Burger Bar inside Mandalay Bay in Las Vegas. We sat at the bar to avoid the long wait (perhaps others were inspired to eat there based on the same episode). I got the slider trio with sweet potatoe fries and Saucy Burnaz ordered the Bison Burger with spinach and blue cheese (the topping was recommended by our waiter, who I think is the restaurant manager). The fries were amazing as they were flash fried, so it was crispy (but not hard) on the outside and soft on the inside. I wasn't a fan of the slider buns as it was much too hard so I ate the burger only. At least I saved on carb calories. Saucy's bison burger, however, was just amazing. Bison, in case you haven't tried it, is incredibly tender and lean. I would say it's leaner than ground chicken. It's also grass fed and since it's not terribly popular, isn't injected with hormones or antibiotics. I don't believe in mass produced food, so I guess the animals I eat shouldn't be treated as mass produced either.

We met Hubert's sous chef, Laurent, who runs both the Burger Bar and the Fleur de lys in vegas.

Although Hubert didn't win Top Chef Masters (I think he was robbed), I still want to go to Fleur de Lys the next time I'm in SF.

Exploring Thai Town

We have been on a roll eating out lately at a lot of local food places in Los Angeles. Tonight, we had a craving for Thai food and Saucy Burnaz picked me up after work and we went to Thai town. Saucy Burnaz was first introduced to Yai Restaurant by Chef Jet Tila, of Encore's Wazuzu Pan Asian restaurant a few months back and was excited to bring me. I would have never found it if someone did not bring me who knows of its existence. It's in a mini-mall located right next to a 7-11.

We ordered three items and I really wish that I either had a bigger appetite or that we had more people to share more dishes with. We started both got the chrysanthemum tea which was very refreshing but a bit sweet for my taste. We ordered the beef tendon soup, watercress with black bean sauce and the Crab meat fried rice. I really wanted to try the Pad Thai and the Red Curry, but we are just going to have to come back again soon!

Yai is located at 5757 Hollywood Blvd. Los Angeles, CA. 323-462-0292.

We are looking forward to going to Wazuzu this weekend with a group of girlfriends for a bachlorette party. We'll provide a full report after our weekend in Vegas.

In the meantime, Stay Saucy.

Taiwanese Street Food

If there was one type of food that reminds me of my childhood, it is street food from Taiwan. I never thought I'd taste it again until I discovered the little restaurants called Hsin Hsin by Hong Kong Supermarket in Rowland Heights. It's so close to what I remember from Taiwan that I don't mind driving 30 miles out to get a quick lunch for under $10 for two items.

Here are two of my favorites: a ground beef rice bowl with cabbage, another type of pickled lettuce, and a stewed hard boiled egg topped with cilantro; and a big bowl of shave ice, taiwanese style (complete with sugary syrup and condensed milk). You get to choose four items for your shave ice and mine includes mung bean, red bean, taro and tapioca. It's the closest thing to getting on a 12 hour flight to Taiwan.

Quest for the Perfect Egg Custard Tart

When was the last time you had a really good Egg Custard Tarts? I heard from some other foodie friends that if you want a really good egg tart, you need to go to SF Chinatown. When I was SF for my sister's wedding, I snuck away before the rehearsal dinner and went on a quest for the perfect egg custard.

It was nothing I expected but more. I walked in to Golden Gate Bakery on Grant St. and immediately smelled the fresh tarts baking. They have other items, but my sources tell me that the egg custard tart was the thing to get. At a mere $1.35, it was a bargain. I walked out of the store with the tart still warm in my palm and the first bite, I was hooked. The flaky crust almost reminded me of a french pastry. The filling was warm, light and had the perfect sweetness. The custard didn't make it 5 feet past the store. I wish I bought more but I didn't want to stand in the line again. But this is THE place to get a egg tart if you are every in San Francisco, despite having to navigate the crowded streets of Chinatown.

Golden Gate Bakery, 1029 Grant Street, 415-781-2627.

My kind of town...Chicago

Just got back from Chicago and had such a great time. Everything they say about Chicago is absolutely true. If there's ever going to be a "foodie" capital of America, I officially nominate Chicago. Some people go on spa vacations, but apparently we were on a food-cation. The highlight of the trip truly was the amazing food experience. Here's a list of the fabulous places we enjoyed:

Table 52 - This place is owned by Oprah's personal chef, Art Smith. I've eaten a lot of soul food but this place is amazing. Art Smith and his staff did a great job of making everyone feel welcome and at home. Shrimp and Grits...beyond amazing.

We then dined at Moto and the gastromony/creations they served still blow my mind. Chef homaro cantu created a meal that was both memorable and appetizing. I'm still trying to grasp the cuban cigar and the Acme dessert still put a smile to my face. I can still taste how the "breakfast cereal" sits perfectly on my palette after being frozen with liquid nitrogen. Wow. An interesting side note is that all the staff have gone to culinary school. I think this really makes an impression when they are working in the industry because they know the food business inside and out.

We felt we needed a little mob style dining while in town. No place is better for that experience than Gene & Georgetti's. Beisdes being a classic mob joint, the food is spectacular. Large family style portions with a throw-back vibe that make you long for the days of Capone and John Dillinger.

The last place we dined at is a true gem in the foodie capital of america. I'm referring to Hot Doug's. Beyond the hype that places like this normally receive, this place deserves all the hype and more. I didn't even mind my 1 1/2 hour wait to get to my foie gras dog. Beyond having a great restaurant, the owner, Doug takes his time to talk to each and every one who walks into his restaurant. Best of all, he tells me that he's a fan of the Lan Chi chili paste with garlic sauce!! See the garlic chili paste right underneath his register??

Stay tuned for more adventures in food. If you have any adventures related to good eating spots around the globe or my family's sauces, please feel free to email me at saucy@lanchifoods.com.

In the meantime, stay Saucy...