June 2012
7 posts
Gotta love this future foodie
My brother sent me a link to this article about a 9-yr old who was taking pictures of her school cafeteria food and writing about it. I love it! Her blog, Never Seconds, is delightful, and so matter-of-fact.
This one about “Coronation Chicken” made me laugh out loud:
Coronation Chicken was invented to celebrate the Queen coming to the throne in 1953 and it’s still here...
6 tags
7 tags
Cocktail Chemistry
Rodolfo at MIXX creating the Strawberry Caviar.
While at the ANA Intercontinental in Tokyo, I indulged in the Chambille at MIXX, their swank bar at the top. The Chambille is made with champagne, Chambord and strawberry caviar.
The first time we saw “chemical caviar” was at some restaurant—I’m drawing a blank where—which served carrot caviar. It’s made with a...
1 tag
Man cannot live by bread alone
Bacon and broccoli bread pudding
Last week I ended up with an uneaten baguette (we must have run out of cheese or something…). It got transformed into two bread puddings, one savory and one sweet.
The savory one had bacon, broccoli, mushrooms and cheddar cheese. It was tasty, but could have used some zing. Stronger herbs? Or maybe just more bacon :-)
The sweet one had dried strawberries...
2 tags
TRB -- the Rest of the Best
We saved TRB for my last night in Tokyo, since it sounded particularly special. TRB, which stands for Temple Restaurant Beijing, is a new restaurant on a compound which includes a 600 year-old temple. The dining room itself was an old black and white television factory. It’s a stunning contrast of stark modern and old tradition. We were not particularly hungry, having already had three...
5 tags
Magical Mixology
Having arrived for our reservation at TRB early, Veronica and I decided to try out the bar. We were the only ones there but nevertheless it still felt inviting, and it turned out to work in our favor since we had the bartender all to ourselves. Hanging with V in Beijing was great, because through her work (and maybe just an active social life) she has come to know many people in the hospitality...
