Day 241 – Stir It Up
A bartender vigorously stirs liquid nitrogen into the ingredients for a drink called the Caipirinha (kai-pee-reen-ya).
Our 14th wedding anniversary is Tuesday, but we celebrated Sunday night by going to The Bazaar by Jose Andres in Beverly Hills. This is one of a few places where you can sample the best of what molecular gastronomy has to offer when mixed with a great dining experience.
Susan watches a lot of Food Network (master chef shows, etc.), so naturally I end up watching quite a few of them too. When we first saw how Jose Andres goes about preparing food and his unique approach to cooking, we were really interested in trying it.
This is not your typical foo-foo-shee-shee overpriced fare; his cuisine combines elements that go well together, whether it be whole foods or junk food. For instance, he’s famous for combining cotton candy with foie gras and corn nuts, and also uses cotton candy to make the most incredible Mojito. We had a plate with grilled baby corns served with a truffle sauce and bits of potato chips. One of our favorites was a caprese salad where the normally stringy mozzarella is in a bubble form. The result is amazing – the bubble bursts and you mouth is filled with the smooth flavors of mozzarella, then comes the shockingly sweet heirloom tomatoes. Absolutely amazing flavors!
Would I ever drive two hours each way for dinner again? Never… unless it was for The Bazaar. You can have great “regular” food here in San Diego at a number of places just as good as anything LA has to offer, but this place is so beyond anything else. I would even say that for foodies, this is a must-do bucket list item. It sure made our evening fun and memorable!