Gastronomy Blog by Cathy Chaplin

Downtown

20 Apr 2012

See | Hear | Taste | Transmission LA: A/V Club

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The Roy Choi Express made a special stop at The Geffen Contemporary at MOCA in downtown Los Angeles earlier this week for a sneak peek of Transmission LA: A/V Club, a 17-day festival featuring the work of 16 contemporary artists, musicians, designers, filmmakers, and chefs curated by Mike D of the Beastie Boys.

“A/V Club,” which is free to the public and runs from now until May 6, seeks to illustrate how audio and visual art forms complement and influence each other through concerts, performances, and installations. In addition to its audio and visual components, the exhibit also includes an edible element designed by Chef Roy Choi and the Kogi Team.

A rainbow splashed “mess hall” in the spirit of A-Frame has been built just for the event. I loved how the colorful tables had built-in troughs fit for various sauces and condiments. I can’t wait to see how this baby lights up at night.

The Kogi Truck will be dishing up its famous tacos, burritos, and quesadillas for dinner on Thursdays, Fridays, and Saturdays, as well as for lunch on Saturdays, throughout the exhibit’s run.

Additionally, Chef is going to dream up weekly specials based on what inspires him at the farmers market. As a nod to Mike D’s vegetarianism, the special will always be meat-free.

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Restaurant Review

19 Apr 2012

Tortas Frontera by Rick Bayless – Chicago O’Hare

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The Astronomer and I didn’t plan on checking out any of Chef Rick Bayless‘ restaurants while in Chicago because we have plenty of amazing regional Mexican food here in Los Angeles (despite what Señor Bayless believes).

Alas, when hunger pangs hit an hour before take off, I was forced to find a bite to eat inside O’Hare. While the smells emanating from Manchu Wok were damn enticing, my curiosity got the best of me and I lined up for a taste of Tortas Frontera. Lo siento, mi amigo Bill!

In addition to its namesake tortas (griddle-baked Mexican sandwiches with a variety of fillings), Tortas Frontera also dishes up molletes (warm, open-faced sandwiches), guacamole, soups, salads, and a “yogurt bar.” To the right of the kitchen and food preparation area is a full bar with plenty of tequila and margaritas to go around.

The food here is made using locally sourced ingredients wherever possible. There’s even a list of all the farmers and purveyors whose fruits, vegetables, and meats are employed by the restaurant prominently on display. I see this kind of name dropping at restaurants all the time, but this was a first for an airport eatery.

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Restaurant Review

17 Apr 2012

Girl & the Goat – Chicago

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A meal at Chef Stephanie Izard’s Girl & the Goat was an absolute must on my culinary tour of Chicago. I first tasted her cooking late last year at the Food & Wine All-Star Weekend in Las Vegas. She prepared a hiramasa crudo with pork belly for an event called “A New American Lunch” and an especially memorable spicy goat curry for the grand tasting. Chef Izard makes the kind of bold and exciting food that I love to eat, and I couldn’t wait to do so on her home turf.

Girl & the Goat has been booked solid ever since it opened two summers ago. I tried and failed to snag a reservation a few weeks before our trip, so our party of four prayed for a miracle when we walked in at dinnertime on a Saturday night.

We were seated sometime past 10 PM and wrapped up our dinner around midnight. It wasn’t the most ideal situation, but we rolled with the punches and were rewarded with a stellar feast.

The menu here is divided into three categories: Vegetable, Fish, and Meat, with a separate specials menu full of goat options. The restaurant goes through seven whole goats each week, all of which are grown and raised locally. “Izard,” by the way, is a breed of Pyrenees goat. Hence the chef’s fascination with the animal.

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