The drool fest continues...
Asides from all the sweets, we have a couple of savory stops. This is Adam Garcia, nice quiet guy, from Revival.
This is a pastrami sandwich with Gruyere melted in a toasted sandwich. All local meat and cheese, definitely ooey and gooey, not to mention yummy. I'm sure if you pop up to Revival, you can get their in-house cured meat and Cheese from the Diary Maids at their store.
Next up is Craig Poirier from MB Post. Craig was kind enough to talk to me about his move from Las Vegas to LA. And as a matter of fact, fellow castmates have been getting together and visiting each other.
He was candid enough to pose for me. That's just too funny. He's one of my favorite from Top Chef as the underdog. When in fact, he has skillz, and just an all around nice guy.
What did he make? He has a mini chocolate raspberry mousse push pop (left), and a chocolate soup with coconut bonbini, which is a mini donut with sugar on the outside and creme fill on the inside. If you eat that, you totally want to dip that into the chocolate soup. The presentation was great, and you don't feel overwhelm even though both delivered awesome flavors.
Another savory station from Jason Gould, of Cyclone Anaya's, formerly from Gravitas. It's kinda funny to hear an Aussie chef cooking Mexican food.
But then when you tasted the food, you realized, it doesn't matter what the man makes. Whatever he (right) touches, he makes it taste good. Just hearing him describing the dish with passion, and just want to show you, the eater, how it was made, how long it take. You can tell he cares about food, and he cares that you like them.
I wished he serves this at Cyclone Anaya's.
So, what did he bring? Smoked lamb shoulder, which he had cooked over night with curried squash, which is not very spicy, just enough of a little kick. Topped with cilantro yogurt. The yogurt is not over empowering with squash and meat, balanced it just nice.
Last couple of chefs to feature and more pictures to drool on, tomorrow!
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