Bouchon Bistro - my Restaurant Adventure

After test frying a few batches of Buttermilk Fried Chicken recipe by Chef Thomas Keller,  I decided to go to the true source to compare mine with - at Ad Hoc Restaurant (Chef Thomas Keller's) in Yountville, California.  It was a beautiful sunny day, a perfect day to drive out to Napa country.  I made it there in a good time - arrived at 3 pm.  Ad Hoc Restaurant is not open till 5 pm.  Of course, I strolled down the street and reached Bouchon Bakery (Again! yes!).  I was right, they have fresh Croissants and more baguettes and epi baguettes and a few other pastry and breads that were sold out at noon time already when I came the last time.   Well, I couldn't just look.  I bought 4 Croissants, two Chocolate Bouchons, 1 baguette, 1 epi baguette, 1 lemon tart (even though I already had it the last time - it is soooo good - I got to have it!), 1 pistachio macaron, 1 raspberry macaron.  $30.25 worth.
Then, I was really really hungry, as I have nothing to eat since morning for this visit's purpose to dine at the Ad Hoc.  I changed my mind and bravery stepped into Bouchon.  (Why bravery?  because I don't normally step into any restaurant without my friend's or family's recommendation.  I don't like the risk.)  I seated first at the bar, but felt awkward with all the breads and pastries, etc.  So I changed to the table.   I was surprised that I got the table.  According to www.opentable.com, there are nothing available for reservation today.  As far as my eyes can see, there are many open tables at that moment. 

They serve the epi baguette with butter and I think it was wasabi mustard.  Cool.  I love bread.
I ordered Salade de Champignons - Roasted wild mushrooms, pickled radishes, young lettuces, Dungeoness crab glacage. $14.    I don't remember seeing the lettuces in my plate.  I was not quite sure if the creamy egg mixture at the bottom of my plate had crab pieces... glacage.  Not much distinction. Mushrooms tasted fresh.  If you spoon the cream glacage and pickled radishes slices 'together'  and mushrooms at its end, then, voila, the tanginess of pickled radish slices brought out the mushroom flavors.   I never had 'roasted' mushrooms before, but I did not find that "Wow! that's what roasted mushroom taste like" kind of feeling.   I think if they are drizzled with some sort of -- just even a bit of butter with tangy, concentrated lemon / lime 'something' would brought out their natural wild flavor. Or if the glacage had a bit more kick instead of tasting like .... bland scrambled eggs... that was my thought at the first bite.  I didn't seem to have the feeling of "that's what crab glacage taste like" of impression... had to think about it after each bite --where is the Dungeoness crab glacage taste? too bad.  But I ate it all. 

Then, main - Plat Principaux - Steak Frites - 10-oz pan-seared prime flatiron, caramelized shallots, maitre d'hotel butter, French fries.  For some reason, the menu brought me back the memory about the steak I ate at the French athletic club in Saigon, South Viet-Nam.  My friend is one of the 'elite' families and had access to resorts and what not.  For fun, both of us ordered the steak with french fries.  So I ordered Steak Frites - medium well.  It is covered with caramelized shallots and very tasty butter.  The meat is tender, not over salted like ... Sizzler's.  I was contemplating to ask for the steak sauce, but I held back to let my palate just enjoy its natural taste. (I knew I should not had eaten those spicy food two days in a row - it has weakened my taste buds.)  As I cut in, it started to turn pink and pinker - it turned out to be medium.  They were more than happy to cook it again for me.  I was surprised, when they brought it back that it was on a clean plate.  And as for the half eaten steak, it looked like a brand new steak.  French fries were fresh, too. 
Then, I ordered Profiteroles with vanilla ice cream, chocolate sauce to end the dining.  I thought it's one profiterole with ... but it's enough to serve three people.  But, I ate the whole thing.  (Shouldn't have, though, but can't doggy bag ice-cream home.)  The Bouchon Bistro is a relaxing casual place - as named "Bistro" with jazz or music from the 60's or even 40's. I am not good at recognizing music, but I like to listen to music while I eat, so that's a plus.  The guests at the bar are talking to other guests and laughing and exchanging news and day's events.... friendly.  I am glad I stepped in.  After the dinner, on my way back to the car, I stopped by at the Ad Hoc Restaurant to check it out.  It has wood furniture theme.... don't depend on my description. ... I don't know anything about interior design nor can I give good description, but they are dark walnut color furniture.  As you step in, a few feet behind the hostess' podium, there is a long family size table for ..10 on left side.  The bar is to the right with about 10 seats. . . that's where I would have been sitting if I had arrived at 5 pm.  It was a fully booked evening (according to the hostess when I called or www.opentable.com), but I would not have minded sitting at the bar.  There are smaller tables all around the main dining area.  They are playing the similar jazz music as at Bouchon Bistro.  I asked the hostess about the Buttermilk Fried Chicken because I noticed the menu they posted on Monday is what they are serving today on Thursday which means what they post on Monday is the menu for the whole week.  I thought they change it every day, but it's not so (?)  They serve the buttermilk fried chickens every other Mondays and the next one is on November 15th.   I think I will let my body rest a while before I return, however.  My body is just not used to all these 'fine' dining.  Back to YOGA...

Buttermilk Home Biscuits with Herbs of Provence and Cran-Raisins

So, it's been many months since I started to bake using digital scales to measure ingredients for accuracy.  But yesterday morning, I was really dying in a hurry for my biscuits - "my biscuits" that I used to make just right out of flour bag sometimes... but not so drastically, but just to be able to measure out and mix and bake.  I recalled the a couple of months ago, I did that and it's like I was lost without the digital scale and so did "my biscuits".  That's not a good thing.  My grandson loves biscuits and I was hungry for it.  I brave myself and started with the following ingredients.  Mixed well and baked at 425'F.  YES!  Wonderful.  I didn't forget.  On top of it, this version turned out with Crispy shell and tender crumb inside.  It's a free-form biscuits.  Once the dough kneading is complete, shape it anyway you want and bake it.  Enjoy my buttermilk home biscuits with herbs of Provence and Cran-Raisins.
Yield: 10 - 12 mini biscuits
Tools:  large wide mixing bowl, whisk, measuring cups and spoon; 2 inch biscuit dough cutter
Ingredients: 
1 Cup Flour in a large wide mixing bowl + extra flour on the side for rolling - about 1/2 C
1-1/4 tsp baking powder
2 quick shakes of salt - likely a pinch to 1/8 tsp because my salt shakers have about 20 holes
1/2 stick of cold butter cut into 1/4 cube chunks.
1/3 - 1/2 C buttermilk
1/2 C Raisin and Cranberries
1/2 tsp Herbs of Provence
Preheat electric oven to 425'F  - mine is a counter-top convection electric oven (I don't really think my convection is functioning though)

Whisk flour, baking powder,salt, and herbs of Provence together.
Add butter cubes into the flour mixture. 
Using your fingers, coat the butter with flour and flatten butter cubes into quarter coin size.
Add 1/3 C of buttermilk and mix with hand. 
Don't be in a hurry to do the following mixing.  Just take time to let the dry flour soak the buttermilk as you mix.  Gently toss to mound the dry flour from the bottom to the top of the moist thick batter mixture.  Repeat.
The mixture should feel shaggy but on the wet side.   If not add a bit more buttermilk.
Clean the sticky mixture off the the side of the bowl and lay on top the mound.
Remove as much sticky batter off your hand.
Add Cranberries and Raisins.  Chop them up or whole - any way you like.  I like to chop up my raisin and especially dried cranberries because they are large.
Then, flour your hand (or hands) and knead the dough - turn the flour mixture from the bottom to the top, then push down with your palm of your hand.  (Flour your hand and top of the dough as often as necessary.)  Then, gather the dough from the right side and turn to the top and push down . Repeat... about 10 times. 
Dip your hand into the flour as necessary to keep the dough from sticking onto the bowl.
Let the dough rest for a minute.  
You can turn the dough out to the work surface or just do it in the bowl - using the palm of your hand, press the dough into disc shape - 1" high or your desirable height.
Cut out with dough cutter.  I used the smallest 2 inch dough cutter.
Place on top of a small baking pan - place each right next to each other for soft side crust, but leave about 1/4" space between each for expansion.
You can also place it on top of parchment paper or silpat. 
Bake in electric toaster oven at 425'F for 20 - 25 min.

 

The Kitchen Restaurant - my Restaurant Adventure

Here is my photo journal of my wonderful evening dinning experience at The Kitchen Restaurant, (Chef Randall Selland's, Sacramento, California.)  The six and half course menu for the month of November is wonderfully prepared and satisfied my food adventure curiosity.  As my visit was on the first opening night for the November menu, Chefs were as excited as guests were about the evening.  And ladies - the restaurant has thoughtfully installed a purse hook under the counter table.  That's a plus point.  Guests are all welcomed at the door by the Chef and the hostess. Soon after arrival of all guests, the Act I of VII begins.

From the time I was welcomed at the door to the seating, I felt that I am in for a special treat.  The assembly of the each dish is prepared right before my eyes.  This is a real treat.   Each dish satisfied all my basic enjoyment of celebration of food with my eyes, smell, touch, and taste... and audio.  Guests were engaged with the Chefs in food preparations and entertained at the same time.

This experience gave me another dimension to the definition of fine dining.   I was a bit skeptic about "course" meal outside of Asian style formal banquette that I am accustomed to in Asia, but after this one, I don't mind start venturing to try others.  I like The Kitchen's November menu because it is something that I would not want to prepare at home.  Service staff are courteous and attentive.  Amusingly I find this folded napkin on my setting each time I return to my seat -- whether I ventured off  to the kitchen to see what Sous Chef is doing or while I step away to ask Chef de Cuisine questions - I thought I dropped my napkin or forgot my manner, then, I saw service staff carefully and quietly and quickly doing just that to give that touch of care and fresh look and class for the fine dining.  I like that.  Many  visitors to my blog sites, as well as my friends have already experienced this type of fine dining and knew all about all these details.  But how about that, I am talking about it now and want to share that experience because I think it's worth sharing about a great restaurant that you can count on fresh ingredients, wonderful and interesting menu, and with great service.  And, I won't forget that 'fresh' herb tea service.  That was 'fantastic'.  I hope you will have a chance to visit The Kitchen and treat yourself, too.  Or try ELLA is what Chef Selland recommends.
(double click on the image to view better details.)
- November 2010 Dinner Menu at The Kitchen -

Presented by Chefs Nancy Zimmer, Randall Selland,and Chef de Cuisine Noah Zonca
______
First Course:
The Kitchen’s Pumpkin-Squash Bisque with
a Smoked Ham Soufflé, Crispy Lardo
and Toasted Chili Sabayon

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Second Course:
A Salad of Maine Lobster, Fall Beans, Prosciutto, Walnuts, Pomegranate, Celery, Vanilla and an Oyster-Fresh Ricotta Crema

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Sushi ~ Sashimi ~ Crudo

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Third Course:
Thai Snapper and Foie Gras with Potato, Braised Fennel, Spinach, Thyme, Mushroom Emulsion and Crayfish Jus


 












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Fourth Course:
Classic ‘Steak Frites’ with True Wagyu Ribeye, Sauce Bordelaise and Black Truffle

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Fifth Course:
Key Lime Pie, Chocolate Tart and Selland’s Dream Bar

 And I can't wait to visit others.