Thursday, September 19, 2019

Michelin Star Dining at the Addison Restaurant

Last night, I finally used all my OpenTable reward points and splurged on a wonderful dinner with my wife at the Addison located in the Grand Del Mar resort.  (It ended up covering about 20% of the tab.) The French Restaurant received their first Michelin star this year, the only one awarded in San Diego.

Michelin Review - Among other luxuries, an evening at the Addison is like wrapping yourself in culinary excellence. A lengthy drive through the exquisite grounds of the Fairmont Grand Del Mar resort sets the scene. Inside this much-celebrated space, arched ceilings stretch overhead, while a roaring fireplace sends light dancing off the marble. Glossy windows overlook the golf course greens, and guests settle in for one of San Diego's most coveted meals. Critically acclaimed Chef William Bradley spins out one long dinner every evening, which is brought to you at the hands of gracious, polished and effortless servers. His French-influenced compositions are downright gorgeous, brightened up with a touch of southern California sparkle—and every resulting morsel is nothing short of revelatory.

Except for L'atelier De Joël Robuchon in Las Vegas, this is only my second meal at a Michelin-starred restaurant. Addison has also received 5 Stars from Forbes and 5 Diamonds from AAA. After dropping my vehicle off with the valet, we were seated by the window overlooking the golf course in the half rotunda. Since it was a week night and had to work in the morning, we only ordered one glass of wine each. Tori had the Pinot Noir and I ordered the Cabernet / Merlot Blend. Even though we decided to order the five course option instead of the Chef's Ten-Course Tasting Menu, we were more than full by the end of our 3 hour stay.


Amuse Bouches - Kiwi Granita, a refreshing iced sorbet topped with yogurt cream and foam.


Petites Saveurs (Canapés) - Queen Beluga Caviar Bites with Cheese Gougères, tiny biscuits filled with a liquid bacon. This was my first time having caviar and it was delicious! Tori has eaten caviar before and she thought this was way better. Our favorite was the local inspired canapé that resembled a tiny gourmet taquito, filled with an avocado puree and topped with pickled peppers, onions and carrots.


1st Course - Alaskan King Crab (Coconut, Thai Basil and Passion Fruit) served with Prawn Crackers. While I have seen this type of crab caught on "Deadliest Catch" many times, I have never tried this delicacy from the Bering Sea before and I enjoyed every bite.


2nd Course - Artichoke Au Gratin (Whipped Parmesan, Potato, Thyme) was a perfect dish! Like they did all night, the servers set down our plates and poured the whipped Parmesan around the artichokes in perfect unison. It was just the two of us at our table but it was impressive to watch the swarm of servers descend upon the bigger groups.


Intermezzo Snack - Curling Potato Chips and Rosemary Dip. These were simple but fun!!!


3rd Course - Wild Arctic Char (Roe, Chanterelles, Sauce Vin Jaune).  Tori's special request before the meal was no red meat, but it wouldn't have changed anything since our five regular courses contained only fish and poultry anyway.


Before our 4th course, we were presented with delicious Parkerhouse Rolls served with Fleur de sel Butter, Honey Butter and a Tarragon Herb Butter. To save room, Tori skipped her 4th roll which I happily ate for her.


4th Course - Barbecued Squab (Red Cabbage, Beetroot, Blackberry, Mustard, Liver Mousse). I almost broke down and paid $80 extra for the Wagyu Beef instead, but I am glad I tried squab (or pigeon) for the first time. It reminded me a bit of the pheasant I ate at Maude in Beverly Hills. I enjoyed pairing the squab with the different flavorful items on the plate.


We skipped the Cheese Course because we were almost full but I did order the Tea Service. To avoid caffeine so late in the evening, I had Peppermint instead of Black Tea.


Dessert Amuse Bouche - Gooseberry Sorbet with Cantaloupe Melon and Elder Berry was a refreshing palate cleanser for desert.


5th Course - Variations of Praline, Chocolate and Coffee (Caramelized Banana / Meringue). Tori enjoyed it but the coffee flavor was too strong for me.


Gormandises - The desserts kept coming with a small selection of Petit Fours, Cherry Truffles and Cognac Caramels. They were all great but the smooth caramels were my favorite.


It was an awesome meal and as we were escorted out, we were presented with the printed menu of all the dishes and gift boxes filled with Pistachio Toffees that we ate over the next three nights for dessert.

Sunday, July 14, 2019

San Diego Pride Parade (Happy Pride!)

Today was my first time watching the San Diego Pride Parade. While Tori has performed Static Trapeze in the parade before, it was her first time as a spectator as well. Under the shade of a palm tree, we had a good spot on the route to watch the parade just before they turned into Balboa Park. We saw our friend roller-skating with the San Diego Derby Dolls as well as several members of our Acro community performing.





A lot of the parade floats and vehicles were celebrating the 50th Anniversary of the Stonewall Riots, a response to the police raid of a New York gay bar in 1969 and the birth of the modern gay rights movement.





After the parade, we went over to our friend's house nearby for drinks, before walking back into Hillcrest to eat at Common Stock with drinking and dancing at The Rail.  Happy Pride!

Sunday, June 30, 2019

Falkner Winery
(Mediterranean Lunch and Wine Tasting)

Dave and Lindsay invited us to the Falkner Winery for their Mediterranean Lunch and Wine Tasting that is reserved for Wine Club Members. Falkner is the the first winery I ever visited in Temecula so it was great to go back and eat at The Pinnacle Restaurant for the first time.



Downstairs in the Barrel Room, we started right away tasting the selection of library wines for the event. Out of the 12, I ended up drinking the 9 listed below, skipping the 2008 & 2011 Syrah's and missing out on the 2012 Cachet.

2006, 2010 & 2013 Library Amante
2009 & 2012 Library Reserve Sangiovese
2005 Library Syrah & 2015 Reserve Syrah
2014 Library Cachet
2006 Library Port

The 2006 Library Amante was my favorite and the 2006 Port was delicious with my dessert. I ended up have two of my glasses aerated with the Wake Up Wine electronic decanter, the 2009 Reserve Sangiovese and 2005 Syrah. It was amazing the difference in taste after one minute of vibration in the decanter.





All four courses prepared by Executive Chef Jason Barradas were so delicious! Our first was the Mediterranean Bruschetta - Buttered Pan-Fried Shrimp with Baby Heirloom Tomatoes, Avocado, Cilantro and a Remoulade Aioli on a Garlic Ciabatta Crostini. I ate it very slowly since it was so tasty!


Grilled Peach Salad - Fresh Grilled Peaches with Local Arugula, Burrata Cheese, Pine Nuts and Thin Sliced Prosciutto, Balsamic Reduction Dressing


Grilled Lamb Chops with Mint-Mascarpone Pesto, Herbed Carrots, and Roasted Baby Potatoes. Since my wife doesn't eat red meat, they were kind enough to substitute Chicken for the four of us. The others at the table who had the lamb said it was delicious.


Strawberry Panna Cotta with Mint Chocolate Sauce, Fresh Berries, and Crumbled Pistachios. I have never had this Italian dessert which means "Cooked Cream" but I will surely order it in the future!


 After our lunch ended, we walked over to the original wine tasting room and relaxed out on the back lawn. It was a nice balmy day as I tried their Merlot for my 10th and last tasting of the day!

Saturday, June 29, 2019

Beacons Beach Sunset (Plus Rainbow)

Tonight was the prettiest sunset I have ever seen in San Diego. I took several photos of the changing colors filtering through the multiple layers of clouds drifting over the ocean. No filters or enhancements were added to any of the photos below.





Not only was the sun painting colors across the clouds, but the radiant light created a giant double Rainbow to the East. As the hidden sun neared the horizon, an intense orange light slowly filled the sky like a giant fire. As the sky darkened, the colors slowly faded over the Wine Dark Sea.





My only sadness is that Tori missed it all since she was feeling under the weather. No pun intended.

Sunday, June 23, 2019

Born and Raised Steakhouse
(Celebrating 26 Years at H&P)

On Saturday, Louise and Doug took my wife and I out to dinner to celebrate my 25+ years working at H&P Mobile Geochemistry. I started working for the company when I was only 21 years old. We went to Born and Raised, a steakhouse in Little Italy that Tori and I had walked by several times in the past. We started out with drinks on the rooftop bar with views of San Diego Bay and the surrounding neighborhood before going downstairs to our reserved table.





It felt like we were on the set of Mad Men as we sat beneath the spreading wooden pillars bound by leather straps. To start, we ordered the tasty bread and splurged on a fancy bottle of 2015 Soul of a Lion by Daou Vineyards in Paso Robles, a Cabernet Sauvignon varietal with small blends of Cabernet Franc and Petit Verdot. We really enjoyed this dark wine with an intense flavor that was not too fruity, dry or acidic. Our shared dish was the Beef Tartar, prepared tableside and served with toasted brioche.





We all ordered the Caesar Salad with anchovies. As our server prepared and let us taste the dressing he made from scratch at our table, he taught us the history of the local salad invented across the border in Tijuana during the Prohibition. Tori ordered the Butter-Poached Lobster while the rest of us ordered steaks. I was tempted to get one of the dry-aged cuts like Doug, but I couldn't resist the unique show of a flambéed steak. As Pierre prepared my Steak Diane in the sauce pan, he warned me before adding the alcohol so I took great photos of the bright flames roaring toward the ceiling. The rest of the food arrived right after my plate was set down in front of me. We shared the Robuchon Potato and Dirty Hashbrowns.





Afterwards, we walked down the street and waited in line for ice cream at Salt and Straw. The "Sea Salt with Caramel Ribbons" is my favorite, but "Salted, Malted, Chocolate Cookie Dough" is a strong second. Who would have thought ice cream that tasted like salt would be so awesome. I also enjoy trying all the crazy seasonal flavors.