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

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

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The Dish

Haven Gastropub: Crisp Braised Pork Belly

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Executive Chef Greg Daniels loves pork. The menu at Haven Gastropub + Brewery in Pasadena features more pork dishes than any other meat. With an advanced notice, you can even order a whole roasted pig with three sides for dinner. But for now we’re here for the Crisp Braised Pork Belly (available during dinner), made with locally sourced pork and a Saison ale reduction, celery root puree, fennel, mâche, apple vinaigrette and topped with dijon mustard microgreens. And of course the microgreens are just for decorating. Read More