What's For Dinner?
- Thread starter Nickyboy
- Start date
Ojai Sam
Staff member
Michael's Santa Monica (www.michaelssantamonica.com) has been around forever, especially by L.A. standards. But Michael McCarty and son Chas have reinvented it yet again with a creative new chef and it is back at the top where it belongs.
Last night, Mrs. Ojai and I stayed with the small plates:
-buckwheat sourdough bread with toasted barley butter
-octopus with lime curd, thai chili (spicy!) and shrimp vinaigrette
-hamachi collar with baba ganoush, ogen melon and marjoram vinaigrette
-burrata with cherum, turnip and pistachio dukkah
-cavatelli with oxtail sugo, swiss chard and ubrico del piave*
-fried quail with black rice grits, chipotle and white nectarine
For the first four courses we went with a Hungarian white that was so amazing it deserves (and will get in a moment) its own thread over at The Bar. We finished with the subtle Cascina Roccalini Langhe Nebbiolo (2015).
Dessert was hazelnut chocolate ganache with pistachio pound cake, rice syrup and orange
Food and service were perfect, five star all the way, despite the restaurant being packed.
* I didn't know what this was either. Turns out to be a "delicious cow’s milk cheese created by farmers in the Piave region of Veneto, who preserved their cheese by immersing it in fermenting wine must during the grape harvest. Ubriaco del Piave is bathed for 40 hours in Sergio’s personal mix of wine or must or both. He uses seasonal varieties, which is often comprised of Cabernet, Merlot, Clinton and Raboso. This creates a violet rind which has remnants of grape seeds and leaves. Aged a minimum of 4 months, it is sweet with a fruity finish and fragrant aroma."
Last night, Mrs. Ojai and I stayed with the small plates:
-buckwheat sourdough bread with toasted barley butter
-octopus with lime curd, thai chili (spicy!) and shrimp vinaigrette
-hamachi collar with baba ganoush, ogen melon and marjoram vinaigrette
-burrata with cherum, turnip and pistachio dukkah
-cavatelli with oxtail sugo, swiss chard and ubrico del piave*
-fried quail with black rice grits, chipotle and white nectarine
For the first four courses we went with a Hungarian white that was so amazing it deserves (and will get in a moment) its own thread over at The Bar. We finished with the subtle Cascina Roccalini Langhe Nebbiolo (2015).
Dessert was hazelnut chocolate ganache with pistachio pound cake, rice syrup and orange
Food and service were perfect, five star all the way, despite the restaurant being packed.
* I didn't know what this was either. Turns out to be a "delicious cow’s milk cheese created by farmers in the Piave region of Veneto, who preserved their cheese by immersing it in fermenting wine must during the grape harvest. Ubriaco del Piave is bathed for 40 hours in Sergio’s personal mix of wine or must or both. He uses seasonal varieties, which is often comprised of Cabernet, Merlot, Clinton and Raboso. This creates a violet rind which has remnants of grape seeds and leaves. Aged a minimum of 4 months, it is sweet with a fruity finish and fragrant aroma."
Nickyboy
Staff member
That all sounds absolutely delicious, Sam! I would never think to pair lime curd with octopus, but lime juice. Nor would I think to pair fish with babaganoush. You Californians and your wacky food ideas!!
Was the Hungarian white a Tokaj? They are nice and crisp and fruity. If you liked that, try an Austrian Gruner Veltliner; also nice and crisp with a minerally undertone. I assume the Langhe nebbiolo was with the last two plates. I like the Langhe nebbiolo as its a more lively version of a barolo, with a better price tag for me. If you liked that, look for a Gattinara next time you are in a wine shop.
Was the Hungarian white a Tokaj? They are nice and crisp and fruity. If you liked that, try an Austrian Gruner Veltliner; also nice and crisp with a minerally undertone. I assume the Langhe nebbiolo was with the last two plates. I like the Langhe nebbiolo as its a more lively version of a barolo, with a better price tag for me. If you liked that, look for a Gattinara next time you are in a wine shop.
Ojai Sam
Staff member
Wacky takes courage and is either terrible or great. This was all great.
Thanks for the great wine suggestions, Nick! I posted the Hungarian white over at The Bar.
Thanks for the welcome, Nickyboy.
Mattafett
Staff member
MB Brosie??
Welcome! This community is similar, but yet different enough to MB to warrant hanging out in both places.
Yep, MBer. I spend more time growing, cooking, brewing, eating and drinking than I do listening to music so gonna love this place.
Nickyboy
Staff member
Nice! But don't forget the music. It makes cooking and eating all the more fun!
Mattafett
Staff member
Very interested in your brewing escapades. Come join me in The Bar.
Nickyboy
Staff member
I've got a simple recipe for one with four ingredients: carrots, water, ginger, and star anise. Fantastically good. I'll find it and post it.
Worm
Staff member
The one I followed called for onion, garlic, chicken broth, carrot, ginger and lemon. The star anise sounds good. Mine also called for sour cream garnish. I omitted that. (Didn't have any on hand)
Similar threads
