Tag Archives: seafood

the strand house

First Course - Smoked Norwegian Salmon ‘Pastrami’ Brioche, Pickled Beets, Horseradish Snow, Mustard Greens

First Course – Smoked Norwegian Salmon ‘Pastrami’ Brioche, Pickled Beets, Horseradish Snow, Mustard Greens

I was fortunate to attend a 6 course dinner at The Strand House in Manhattan Beach The dinner creatively highlighted Executive Chef Greg Hozinsky’s inspiration from his stay in Norway. The event featured seafood flown in from Norway specifically for the event sponsored by the Norwegian Seafood Council. Often restaurants at beachfront locations don’t try very hard because they can rely on their gorgeous views to attract customers. I can’t express in words how surprised I was at the caliber of Hozinsky’s cuisine. Fortunately, I took pictures.

Executive Chef Greg Hozinsky of The Strand House

Executive Chef Greg Hozinsky of The Strand House

Amuse-Bouche - Nordic black cod, celery sauce, white truffle

Amuse-Bouche – Nordic Black Cod, Celery Sauce, White Truffle

Second Course Pan Roasted Fresh Norwegian King Crab Brown Butter Broth, Sudachi, Corn Pudding

Second Course – Pan Roasted Fresh Norwegian King Crab Brown Butter Broth, Sudachi, Corn Pudding

Third Course Norwegian Halibut Smoked Sunchoke Puree, Matsutaki Mushroom, Cauliflower,YuzuKosho,Hijiki

Third Course – Norwegian Halibut, Smoked Sunchoke Puree, Matsutaki Mushroom, Cauliflower, YuzuKosho,Hijiki

Fourth Course Venison Strip Loin Huckleberries, Root Vegetable Mille-Feuille, Grilled Chicories

Fourth Course – Venison Strip Loin, Huckleberries, Root Vegetable Mille-Feuille, Grilled Chicories

Fifth Course Fried Brioche with Lingonberry Whiskey Sabayon, Pistachios

Fifth Course – Fried Brioche with Lingonberry Whiskey Sabayon, Pistachios

Sixth Course Warm Almond Apple Cake Geitost, Brown Buttered Apples, Cardamom Ice Cream

Sixth Course – Warm Almond Apple Cake, Geitost, Brown Buttered Apples, Cardamom Ice Cream

Pastry Chef Stephanie Franz

Pastry Chef Stephanie Franz

 

sip at the renaissance

Seasonally inspired cocktails at Sip Lounge.

Seasonally inspired cocktails at Sip Lounge.

Janine Falvo of Top Chef season 9 is the new executive chef for Sip Lounge at the newly remodeled Renaissance Hotel in downtown Long Beach. Chef Falvo’s creativity along with her ocean-to-table focus make this an exciting spot to keep your eye on!

Try the Ahi poke with watermelon and jicama tacos - super refreshing!

Try the Ahi poke with watermelon and jicama tacos – super refreshing!

My favorite dish of the evening = grilled octopus with fava beans. Love the sardine cans she uses for presentation!

My favorite dish of the evening = grilled octopus with fava beans. Love the sardine cans she uses for presentation!

Sip is located at 111 East Ocean Boulevard. Long Beach, California 90802. Phone: 562-437-5900. Hours: 11am – 12am. HAPPY HOUR is everyday from 5-7pm!

blue c sushi

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Washington based Blue C Sushi has arrived in the southland with it’s first CA location in Hollywood! Blue C Sushi is opening other locations in Newport Beach, San Francisco and Tarzana later this year. Their concept is based on Tokyo’s famous subway system. The result is a colorful, modern, vibrant and fun interior space which provides a truly unique environment to experience super fresh and affordable sushi.

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It’s a really great concept involving but not limited to Mawaru Gochisou which means “goodness going around”. Their conveyer belt system notifies chefs how long each item has been in the rotation so the chef is able to ensure that your sushi is super fresh. Dishes are reasonably priced according plate color.

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If you want something other then what you are seeing on the conveyer belt or if you want a refill on your beer or sake, simply press the blue button at your table and a waitress will come to your aid! Not only did we receive excellent service from our server Alex, we also had the opportunity to try a Sake flight along with a chef created sushi and sashimi platter. The Salmon Belly and the Kanpachi With Truffle Oil were AMAZING!

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Blue C Sushi prides itself on their unique creations, offering items such as, a Loaded Baked Potato Roll, Tuna Tostada and a Caesar Salad Roll. They also offer a variety of dessert goods not typically found in the sushi world, such as, brownies and cupcakes. I can’t wait to come back!

bluec3Super fresh sashimi platter that looks as gorgeous as a flower arrangement thanks to the talented chefs at Blue C Sushi!

Blue C Sushi
6374 West Sunset Boulevard
Los Angeles, CA 90028

 

miso glazed halibut

Miso glazed halibut with grapefruit and avocado relish

Miso glazed halibut with grapefruit and avocado relish

Ever wonder how to make miso glazed halibut (or any other fish)? I always have and I had the perfect opportunity to give it a try this week thanks to one of Britt’s clients who brought us a bunch of gorgeous fresh fish back from Alaska. The halibut was the best I’ve ever had. Thanks Julian! As it turns out, it’s surprisingly quick and simple to make miso glazed fish. I added an avocado/grapefruit relish to mine and believe its worthy of a Michelin star.

Miso Glazed Halibut
1/2 cup yellow miso paste
1/2 cup mirin
1/4 cup honey (or brown sugar)
1/4 cup soy sauce
1 heaping tablespoon fresh grated ginger
2 – 3 lbs fresh halibut
2 tablespoons canola oil

Cut halibut into portion sized servings. Whisk remaining ingredients together in a small bowl. Place the halibut in a glass dish with enough of the miso marinade and make sure all sides of the fish are coated. Cover with plastic wrap and store in refrigerator until ready to cook. Reserve the remaining miso glaze as well. This can be done up to 1 day prior.  When ready to cook fish remove from refrigerator 15 minutes before beginning.

Avocado Relish
1 avocado
1 pink or sweet grapefruit
2 scallions
1teaspoon sesame oil
1 teaspoon toasted sesame seeds

Supreme the grapefruit flesh and cut into 1/2 inch pieces. Cut the avocado into a 1/2 inch dice as well. Combine all ingredients in a bowl and gently toss with your hands being careful not to smash the avocado. *Hint – this can be done while oven is preheating.

Preheat oven to 350°F. On the stovetop, heat the canola oil on high in a large ovenproof frying pan until it begins to shimmer. Then, reduce heat to medium high and add the fish with the presentation side facedown for two minutes. Do not touch fish! This allows the Maillard reaction to take place and form a wonderful dark crust on the halibut. Turn off the heat and wait 1 more minute. Next, place frying pan on top rack of oven and bake for 3 minutes. Using an oven proof mitt remove the pan from the oven and flip the fish for 30 seconds. The fish is now ready to be plated. Add the avocado relish and serve immediately!

What I Drank:
My friend Ronnie at The Wine Country suggested I pair this dish with a 2012 Colle Stefano Verdicchio de Matelica. It had the fruit and acid to hold up to the bold flavor of the miso and avocado/grapefruit relish without overpowering the delicate nature of halibut. The complexity of the wine played off the umami of the miso glazed fish. This was one of those pairings the knocks your socks off!

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conch row at potter’s cay

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On our recent vacation to the Bahamas, we had the opportunity to taste some cuisine not found on the west coast. Beneath a bridge, leading to undoubtedly the most touristy part of Nassau (Atlantis), lies Potter’s Cay. It is home to a row of stall like restaurants that provide a variety of amazingly fresh seafood, the most popular and abundant being conch. After watching Anthony Bourdain and Andrew Zimmern on the Travel Channel, crunch down on the giant sea snail fresh out of the shell and exclaim something like, “OMG the meat is so sweet,” eating fresh conch on an island instantly went on my bucket list.

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I’m happy to say that Potter’s Cay offered the closure I desired; with multiple preparations as well! Here you will mostly find conch salad, conch fritters, and a variety of locally caught seafood delicately fried to perfection and served with homemade sauces. We tried it all of course! The conch salad consisted of raw conch marinated in lime juice, orange juice, olive oil, vinegar, garlic, tomatoes, green peppers, chilly peppers and onions. It was sweet, crunchy, spicy and delicious. It was also nice getting away from the tourists and enjoying food and drinks with the locals. If you find yourself in Nassau don’t miss this local flavor!

kalik

Don’t forget to have plenty of the local brew “Kalik” while you wait for your food…

Conch boat

Conch boat

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Discarded conch shells.