Great Taste Magazine

“The doomsday predictions are exaggerated. We will not run out of wild fish by 2050. Not all fish stocks are over-fished,” said Andrew Gruel. Gruel is manager of Seafood for the Future, part of the conservation effort by Aquarium of the Pacific in Long Beach.

Recently (May 17, 2010) Great Taste sponsored another delicious HIP tasting event at Wild Fish Seafood Grille in Newport Beach with guest speaker Andrew Gruel discussing the future of seafood. He explained to an interested audience that farmed seafood has been labeled as bad by surveyed consumers who are not well informed. “Many fish are farmed very well in closed containment with good feed conversion ratios in an environmentally sound manner,” Gruel said.

The Aquarium fully supports farmed Atlantic salmon from both closed and open containment systems.

Feed conversion is the amount of feed in pounds it takes to produce a pound of fish.

For example, “Current ratios are 2.4 pounds of small fish to make 1 pound of farmed salmon as opposed to wild where it is 10 pounds of small fish to make 1 pound of salmon,” Gruel explained. Farmed clams, mussels and oysters in contrast need none. He listed catfish, tilapia, clams, oysters and mussels as other positive examples of farmed fish or aquaculture.

Gruel continued by noting that about 40% of the wild salmon and white sea bass are ranched. “Eggs are cultured in a hatchery and given feed to gain size and strength. Once large enough, they are released into the ocean to forage for food,” he said. Read more »

The trade turned out to sample a diverse selection of California Zinfandels.  Zinfandel, unlike most other varieties, does not have its roots in Europe. It began its own tradition in California back in the 1840s. Many of the growers and winemakers who have elevated Zinfandel to world class were represented at the Zinfandel Grand Tasting 2010 recently at the Island Hotel’s Palm Garden in Newport Beach.
Presented by Zinfandel Advocates & Producers (ZAP) and sponsored by Great Taste Magazine, wineries such as Cakebread Cellars, Dancing Bulls Wines and Alexander Valley Vineyards poured their wines. Regions included Paso Robles, Lodi County, Napa Valley, Sonoma and Mendocino each with their own personality.
The complementary trade tasting drew dozens of sommeliers, owners, beverage directors and chefs. For more information visit zinfandel.org.
Check out the pictures from the event

HIP Tasting
Haven Gastropub
Linda Mensinga – Special Report

Haven Gastropub in Orange was hopping at the recent HIP Tasting with about 65 guests. Chefs, GMs, F&B Managers and purveyors mingled over Perini wine and fabulous food provided by Chef Greg Daniels. Cabernet Crusted Escolar, Roasted Neck of Lamb and Brioche Bread Pudding with Salted Caramel Ice Cream were the highlights of the afternoon’s tasting.

Open just 7 months, the Gastropub has garnered great reviews and lots of attention including Best New Restaurant of 2009 by the Orange County Register and OC Weekly. Large picture windows in Old Orange just off the Circle, comfortable tables and friendly service create “home away from home…your own Haven.”

Special guest Joe Scognamillo of DiCarlo Seafood demo’d a selection of delectable oysters including French Kiss, Fanny Bay, Kumamoto and Marin Miyagi. The Organic Cellars poured Perinni Mila Bio Rosso to complement the Cabernet Crusted Escolar. Casa Al Vento Gaiole accompanied the Haven Sliders.

Event sponsored by FreshPoint Produce, Long Beach Seafood, White Apron Meats and Great Taste Magazine.

Check out the great pics

By Linda Mensinga

Spanish cuisine icon, Chef José Andres, with the help of Chef Jorge Chicas, has created a true bazaar of flavor, experience and luxurious fun at the SLS Hotel in Beverly Hills.

“José’s style is a little different from what people expect,” said Chef de Cuisine Jorge Chicas about the food at Bazaar. “It’s not a protein, starch and veg. It might be seared snapper with Vera Cruz sauce and just a few tortilla chips. We have to teach people how to eat. But we’ve made the move and people are getting it.”

Chef Jorge collaborates with Chef José Andres to create traditional and modern tapas for the Bazaar by José Andres at the SLS Hotel in Beverly Hills with the help of Marcel Vigneron from Top Chef Season 3, as sous chef. Small portions mean more chances to try more of his amazing, captivating dishes. One dish on Bazaar’s menu, Ottoman Carrot Fritters, has its origins in Turkey (see photo/recipe). Chef José is noted for bringing Spanish food to Washington, DC and now owns seven restaurants in the capitol, including Zaytinya, where Chef Jorge started working for him. Chef Jorge moved with his family from El Salvador to Washington, DC when he was 13. He worked in various kitchens in the area and was executive chef/partner in Capital Restaurant Concepts before joining José Andres.

The hotel itself is a playful mix of styles and decoration. Near the light-filled lobby is a dark retail area with glass-enclosed items for sale such as a model of the Titanic, signature china, and T-shirts.  Nearby is the patisserie with exquisite sweets and desserts. The overall effect of the lobby/retail area is a bit overwhelming and a somewhat dark version of Istanbul’s Grand Bazaar.

The restaurant is divided into Blanca (contemporary) and Rojo (traditional). Blanca has white cushy chairs and banquets while Rojo diners sit on black benches and tables with chalkboard-like reproductions of Picasso drawings. Chef Jorge explained that all the tapas are available in both restaurants.

“I worked with José in Washington and Las Vegas doing culinary but also F&B work preparing a budget for small wares and purchasing china and other kitchen utensils,” said Chef Jorge. He did menu costing and worked with Phillipe Stark on the SLS in Los Angeles. For a while he traveled back and forth, but has now settled in the area with his wife and four children.

“José visits once a month and stays three or four days to see how things are going,” said Jorge. “The menu may get changed. When he comes he may have a vision or some new ingredient from somewhere.” The chef de cuisine and his cooks then spend some time working out some dishes that Chef José may or may not approve on his next visit. Read more »

By Linda Mensinga

The former Top Chef competitor Chris Jacobsen now runs the kitchen for The Yard, a popular gastro-pub in Santa Monica, where he makes bar food that is several notches above the usual sliders and nachos. “It opened a million doors,” says Chef CJ about his appearance on Top Chef Season 3, “I get noticed every day.” Currently, Chef CJ is enjoying life as a regular chef: behind the burners every night, free from judges and competitors. With a menu that contains a changing array of interesting choices – braised crispy beef cheek with celery root corn puree, spicy chili crusted shrimp, and a chocolate porter cake with dark chocolate pudding – all in addition to traditional bar favorites – sliders, fish tacos, and pulled pork sandwiches – Chef CJ displays his limitless creativity in the kitchen. Read more »