The Dish

The Hopping Pig: Crispy Pork Belly

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This is not the first time we featured Crispy Pork Belly on The Dish and definitely not the last. Any pork aficionado would know that the pork belly is the most succulent part of a pig. It’s the kitchen preparations keeping certain parts of the belly both juicy and crispy. This Crispy Pork Belly served with braised white beans and candied lemon on top is from The Hopping Pig, a gastropub in San Diego’s Gaslamp District. This gastropub is not called The Hopping Pig for no reason, it’s presently serving seven pork-related items on the menu, including a dessert item – the Chocolate Bacon Crunch Bar. Read More

The Dish

WP24: Ovaltine Candy Bar

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WP24, one of Wolfgang Puck’s fine dining restaurants, is the home of Top Chef Just Desserts Season Two runner up pastry chef Sally Camacho. If you’re a fan of the show then you know this dessert won Sally the candy bar quickfire and now you, too, can enjoy it. The Ovaltine Candy Bar consists of a bar of Ovaltine mousse on top of a layer of puffed forbidden black rice, with an Ovaltine Chantilly cream, a quenelle of Valrhona Caramelia glacé (ice cream) perched on top the Petit Beurre biscuit crumbs, drops of Valrhona Caramelia chocolate sauce, and garnished with sprigs of “micro bulls blood.” Read More

The Dish

LA Market: Valentine’s Day Junk Food Platter

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The Junk Food Platter – a plated sugar overload – can be found at LA Market Restaurant located inside the JW Marriot at L.A. Live. This Valentine’s Day themed dish for two includes two house-made hostess style cupcakes dipped and filled with white chocolate ganache, a strawberry milkshake for two, chocolate covered strawberries, home-made cotton candy, two signature snowballs, caramel corn, heart shaped chocolate Rice Krispie treats, heart-shaped fruit loop treats, two pairs of assorted cookies, and two chocolate brownies (whew). Read More

The Dish

Monta Japanese Noodle House: Pork Belly Bowl

Why are we featuring a rice dish at a noodle house? Because Pork Belly Bowl will get you filled up big time – in a good way, of course. A bowl of sliced pork belly on white rice with green onions and a sprinkle of ginger from Monta Japanese Noodle House off the Strip in Las Vegas is just under six George Washington’s. Read More

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The Dish

Public House: Poutine with Duck Confit

Executive Chef Anthony Meidenbauer and restaurateur Billy Richardson‘s vision for Public House at the Venetian Las Vegas Casino, Hotel & Resort is to refine the American gastropub with a lot of beers, over 200, and food to compliment them. The beers are curated by Nevada’s only Certified Cicerone, Russell Gardner. Public House’s Poutine is chef Anthony’s take on a Canadian fast food dish with French fries, duck confit, cheese curds, and specialty gravy. Read More