Archive for the 'Restaurant Visits' Category
Leaving Sicily, Chef Marc Vogel joins Stephen Mathew’s aboard “Yellowdrama” where they sail the azure Aegean and make landfall on the spectacular volcanic island of Santorini, Greece. Here Chef Marc, with friends Ari and Stephen, pay a visit to one of Greece’s best restaurants, “Selene.”
Santorini Sunset
Santorini Sunset Cruise
Every April through October since 1986, Selene’s owner Yiorgos Hatziyannakis and his wonderful staff delight gastronomes from around the world with an intelligent and inventive menu of locally sourced bounty– seafood, game, vegetables, artisanal cheeses and wine.
Santorini salad with mini tomato, cucumber, caperleaves, fresh goat cheese, and rusks of barley bread.
Sea urchin salad on artichoke heart and “fava” (yellow split peas)
Aside from scrumptious and traditional spinach and eggplant dishes, visitors to “Selene” can taste Hatziyannakis’ innovative use of fava beans and chickpeas. While broad beans have been been used in the eastern Mediterranean diet since at least 6000 BC, at Selene you will find that 8000 years has been sufficient time to innovate. For some of Selene’s tips on how to cook Fava, including recipes for “Fava Fritters in a Caper-tomato sauce,” download the recipe here (coming soon).
Listen in as Chef Marc takes you on a SonicTaste tour of Santorini’s “Selene”
Selene– Santorini Greece
Owner: Yiorgos Hatziyannakis
Fira - Santorini
tel.+30 2286022249
fax.+30 2286024395
e-mail:selenegr AT otenet DOT gr
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The World Cup of Fine Dining: The Italian-French Connection
Dining with Chef Damiano Ferraro in Agrigento, Sicily
Chef Marc Vogel with Chef Damiano Ferraro at “Baglio della Luna”
If Italy is shaped like a boot, then Sicily is its soccer ball. Zoom out and you’ll see France situated as the player’s body– okay, enough of the Rorschach-ian Inkblot World Cup metaphors. What I can tell you is that Chef Damiano Ferraro has brought the French cooking technique to Italy– specifically to the seaside town of Agrigento on the southern coast of Sicily. Born in Sicily and apprenticed in some of Europe’s finest kitchens, Chef Ferraro brings a wonderful balance of fresh Sicilian product and French technique to the diner’s at “Baglio della Luna.” Listen in as we go to Sicily!
Hotel Baglio della Luna | C.da Maddalusa S.S. 640 km 4, 150 | 92100 Valley of the Temples, Agrigento, Italy | Ph. +39.0922.511061 | Fax +39.0922.598802 | info@bagliodellaluna.com
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For those of us in the Bay Area accustomed to Alice Waters’ Chez Panisse Café and the like, cozy surroundings and exquisitely creative cooking may seem nothing new. Fresh locally sourced food and wine, spontaneously bought yet prepared to exacting standards, form a definitive part of the casually elegant style that is the way of life in Northern California.
In Paris however, small restaurants serving moderately priced in-season fare with haute touches, are considered a culinary movement. Known as gastro bistros, they take the techniques – and chefs – of traditional three star restaurants and make them shine in a more relaxed, near-improvised and tucked away dining atmosphere.
Inside Le Comptoir
Yves Camdeborde was one of the first chefs to open a gastro bistro, embracing a sense of wonder and hospitality in his work with a focus on the art of gastronomy itself, rather than status and reputation in the French culinary world. In the early 1990’s he opened La Régalade while his contemporaries in the ‘movement’ opened other, similarly small and obscure locales in various outskirt neighborhoods of Paris. But now, with the opening of Le Comptoir du Relais Saint Germain in the Left Bank, his place and other gastro bistros (Thierry Blanqui’s Le Beurre Noisette, Thierry Breton’s Chez Michel, Thierry Faucher’s Le Cave de L’Os à Moelle) often have a longer wait list for reservations than some of the finest Michelin garnished three star restaurants in the vicinity.
Lobster Bisque
Salade Nicoise
Osso Bucco
Dessert
Join Chef Marc as he visits with Yves Cambdeborde at Le Comptoir. After listening to this, you just might need to plan that much needed trip to Paris. Make your reservations now!
Le Comptoir
Hôtel Relais Saint-Germain
9, carrefour de l’Odéon
Paris 75006
phone: +33 (0)1 44 22 07 97
fax: +33 (0)1 46 33 45 30
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Ame, a tidal wave of deliciousness hits San Francisco! Chef Marc surfs the Sashimi and more!
Japanese Egg Custard “Chawan Mushi”
with Maine Lobster, Sea Urchin and Mitsuba Sauce
Husband and wife team, Chef Hiro Sone and Lissa Doumani share their time between Terra, one of Napa Valley’s finest and San Francisco’s new South of Market hit restaurant, Ame. Ame graces the ground floor of the chic St. Regis Hotel.
At “Ame” you will find Sashimi and Pasta on the same menu- an East meets West in, appropriately enough, the cosmopolitan city we love- San Francisco. As Italian and Japanese foods can often vary wildly in materials, taste, and flavors, on this night we favored the decidedly Japanese side of the menu.
“Tuna Five”
Tataki, Zuke, Tartare, Bottarga and Mojama
Broiled Sake Marinated Alaskan Black Cod
and Shrimp Dumplings in Shiso Broth
On a previous visit we tried some of the Italian-influenced dishes but tonight we were in the mood for tasting a variety of seafood and well, is Pork still a see-food? You bet. We pleasantly paired a variety of shashimi, appetizers, and main courses. We then threw in a couple of desserts and several wines by the glass from around the globe (Italy, France, Australia, Hungary and Slovenia) to round out a remarkable dining experience. On our next visit we look forward to a Sake tasting– c’mon, how many countries can you taste in one dinner? Could this restaurant be the harbinger of globalization– all on one table on one evening? We’ll let you decide.
Come tableside with Chef Marc and friends at “Ame” where you’ll experience the food, the wine, and enjoy a laugh or two with Hiro, Lissa, Sommelier Anani Lawson, Timothy our server, and a passerby patron.
Grilled Kurobuta Pork Chop with Roasted Winter Root Vegetables and Dijon Verjus
Okay, so someone couldn’t wait until the photo was taken…check out Ame’s web site to see how this is really plated. Mmm…still looks good though, don’t ya think?
Ame Restaurant
689 Mission Street
San Francisco CA 94105
+1 415 284 4040
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We had a wonderful experience at an authentic little Spanish restaurant located on Russian Hill in the heart of San Francisco. Restaurant Zarzuela takes it name from a genre of Spanish lyrical dramas that came about in 17th century Spain. It’s believed that the name comes from a hunting lodge outside of Madrid called Palacio de la Zarzuela.
There are various theories of how the Spanish tapa tradition came to be. Most historians agree that King Alfonso the 10th, the Wise, decreed that no wine was to be served anywhere in Castile (Old Spain) without a small food accompaniment. It is said that after having recovered from an illness himself, he was concerned for the health of his countrymen, who in their poverty would often go without a nourishing meal in order to purchase and drink alcohol. Others assert that tapas first appeared in the lives of farmers and other physical laborers who needed a small meal and rest in the late afternoon in order to sustain themselves during their long and vigorous workdays. Still other Spanish lore asserts that it was in the time when taverns and “bottle shops” were being established throughout the country, that the serving of tapas began. Jars of wine were topped with a slice of smoked cheese or ham as a means to prevent insects and other impurities from entering while at the same time providing patrons with some solid food to help absorb the strong drink. Tapas, in Spanish, literally means, “tops” or “lids.”
The preparation of tapas varies from region to region in Spain. In general, an assortment of tapas will include small plates of a variety of olives, dry nuts, smoked ham, tortillas (which, in Spain, are thick slices of a potato omelet) toasted bread slices, marinated peppers and cheeses. Most commonly eaten after work in the early evening and in the company of friends and colleagues, tapas are also served at late night gatherings and parties.
Zarzuela de Pescado is the restaurant’s signature dish: a rich tomato and sherry broth containing the fish of the day, salmon, shrimp, calamari, mussels and clams—mmm, mmm, delicious!
Zarzuela
2000 Hyde Street at Union
San Francisco, California
(415) 346-0800
Street parking can be difficult. Consider parking at Ghiradelli Square and taking the Hyde Street Cable Car to the corner of Hyde and Union.
** Listen in to the podcast to hear more of Marc’s visit to Zarzuela. **
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Located in Western South America, bordering the South Pacific Ocean, between Chile and Ecuador, Peru shares its eastern border with Brazil and the southeastern border with Bolivia. Lima is the capital to nearly 28 million Peruvians giving the country a population smaller than the state of California. As far as its physical size, it is slightly smaller than the state of Alaska.
In this episode Chef Marc catches a flight to Lima, Peru where he lunches with President Alejandro Toledo at the Presidential Palace. They chat about everything from Peru’s national dish: ceviche to the economics of Peru’s agricultural exports.
Marc’s visit to Lima wouldn’t be the same without stopping by the restaurants of two of Peru’s best: Chef Don Cucho La Rosa, the father of “Novandina” - New Andean cuisine. He also spends an evening at “Astrid y Gaston” where Chef Gaston Acurio, widely known as “El Rey de la comida peruana”– (The King of Peruvian Food), creates a fusion of Andean, Asian and European flavors that reflect the storied diversity of Peru. Gaston and his wife Astrid, who is his partner and pastry chef, operate the renowned “Astrid y Gaston” in the Miraflores neighborhood of Lima.
Chef Marc Vogel with friend and Peruvian President Alejandro Toledo
Dec. 2005
Our place setting at the Palacio del Presidente.
Dec. 2005
So sit back, put on your seatbelt as we are going on an exciting and informational food adventure in Lima,Peru!
Join me on this SonicTaste® tour!
Running Time: 19m45s
The wondeful music in this episode is by the talented “Spirit of Peru.” Check out the album on
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Myth was recently named one of the Best Restaurants in the United States by Esquire Magazine and one of the Top Ten restaurants in San Francisco, if not The top new restaurant in The City by The San Francisco Chronicle. At Myth, Restaurateur Tom Duffy and Executive Chef Sean O’Brien, former sous chef at Gary Danko’s, delight San Francisco and its visitors with a most tantalizing and eclectic California/French menu. Everyone raves about the scallops dusted with black trumpet mushrooms served on a pommes puree. The best-sellers are seared lamb chops with navy beans, chorizo, arugula and Madeira sauce as well as the grilled New York steak with blue cheese butter, red wine sauce and French fries. Desserts are seasonal. I recommend the quince and pear strudel slathered with a cider reduction and gingered Cognac ice cream. Absolutely delicious! This one left me wanting more.
The warm wood, glass and fabric atmosphere at Myth, created by specialists Michael Guthrie & Company, is a paradox: comfortable and casual, yet elegant. The team at Myth is extraordinary. General Manager John Flanagan and his staff provide friendly and attentive service. Wine Director Alex Fox has chosen an accessible list of California, French, Italian and Spanish boutique wines and champagnes to accompany both your small and large plates. Make no “mythstake” about it, Myth is one of my favorites and I’m sure it will be one of yours too!
Myth is located at 470 Pacific between Sansome & Montgomery. Valet Parking is available.
Telephone: 415.677.8986
Join me on a recent visit to Myth.
Running Time: 03m28s
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Chef Marc and Ari visit Porcão, a churrascaria in Belo Horizonte, Brazil. A Churrascaria is Brazil’s over-the-top version of an all-you-can-eat steakhouse. Listen in as Marc and Ari talk about a variety of meats including Ari’s take on Argentinian Beef versus Japanese Kobe Beef. Join them for the fun in this episode of Chef Marc’s Culinary Adventures. Duration: 8m44s (Revised 12-21-2005)
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