When I jetted down to the OC this past week on a not-quite-glamorous but ever-so-practical Southwest aeroplane, I made plans to have lunch with AT, who had been eating up a storm in Los Angeles. Frazzled by my itinerary and the errands I had to run for family, I didn’t have time to think of what I was craving. So in true omakase style, I simply said, “I just want to be blown away” and left the decision up to him. Ever the consummate foodie mensch, AT came through in fine samurai form.
This delectable composition you see here was one of the dishes I had for lunch at that Los Angeles institution known as Spago. It was the first course of a five course tasting menu that was fantastically delicious.
Season 6 of Top Chef hasn’t finished airing yet and I’m impatiently waiting for them to cast out the garnishes and get to the top 4 (Kevin, Jen, the Vs) so the show can really get started. Even though the champion has yet to be crowned, the cheftestants are already feeling the effects of fame and the fans that come with it. This is why AT and I found ourselves at the tail end of a receiving line worthy of a wedding reception last Friday at The Dining Room of the Langham Hotel in Pasadena. Except there was no wedding, no bride and groom, and we were standing in the midst of a busy kitchen trying to put out the last plates of the evening. At the head of the receiving line was a friendly and gracious Michael Voltaggio greeting a group of adoring Breeders.