Jodi Jackson’s Hollywood

At the end of the year I will have to pick my top 5 restaurants, it will be a big task but this one will surely be in the mix. From the outstanding presentation to the glorious taste explosions in my mouth, everything here is so remarkable that you want to bask in the glory of this experience from start to finish.

I was so honored when Chef Anthony Keene invited me in for a tasting. I was at a very fun event at William Sonoma in Beverly Hills where Chef Keene put on a spectacular cooking demonstration. One of the items that I found irresistible was the scallops, so incredible, and of course I hoped to have more at the restaurant. But Chef Keene has big shoes to fill, seeing how Gordon Ramsey is such a big player in the culinary world, and has a handful of shows on national television: Kitchen Nightmares, Master Chef, Hells Kitchen, The F Word, Hotel Hell, and Gordon Great Escape. Some of these shows are cooking competitions, some makeovers, and some about travel. Ramsey’s voice is loud enough to command everyone’s attention, and is often heard pointing out others’ stupidity. Chef Ramsey visits his restaurants whenever he is filming in Los Angeles, and he runs a tight ship, so all that staff are on their toes at all times, and it shows. The wait staff was very attentive, never a moment when you felt over looked. My sommelier, Andrej, was extremely knowledgeable, and made my wine tasting an adventurous experience. He told me every time he served me a new wine what country I was going to; extremely entertaining; and always enlightening. Suhan was a great captain, and recommended much of what I ordered. And then Gabor Pamer, the manager was also most accommodating.

The night I came in the house was packed, with a mixed crowd; some regulars; some tourists, all very fashionable and all coming to taste this astounding cuisine.

The décor matches the bright flavors of the food. There is an international feel to this place, with its cozy banquets and gold accents. The distressed wood floors add a homey touch; casual yet elegant is the interior. Great ambiance; leading to the ever-present view of Los Angeles, and beyond.

Here’s What I Tried:

The chef sent me a most delicious crostini with ricotta mousse and truffled cream cheese. This was the perfect start; light, creamy, with amazing goodness.

First Course:

Broccoli Soup, with mascarpone cheese and goat cheese. This is a show in itself. First, they bring the soup in a small pitcher and load the bowl with a crouton, an onion ring, the cheese, and then pour the soup over all the yummy additions. All of these extras pop in your mouth and the soup itself is very luscious.

Spanish Octopus with Pee Wee Potatoes, with capers, raisin puree and Marcona almonds. Somehow, you forget that you’re eating octopus, instead it seems to be some sort of exotic meat, but the raisin puree and almonds add just the right consistency to this already tantalizing dish.

Watermelon, Lobster Cocktail with cucumber and horseradish. This is served in a round cup, so you have to dig for all of the lobster and watermelon. But don’t let that deter you; it’s worth the effort. Such subtle flavors, really harmonize together in your mouth.

Middle Course:

Glazed Red Snapper, Tagliatelle Pasta with Chinese broccoli and rocket lettuce puree. The snapper is cooked with a crisp crust and the pasta is a great addition.

Duck Foi Gras Nigiri with pineapple jam and port glaze. Seeing that Foi Gras will be banned shortly is California, without passing any judgment on who is right or wrong, I was very happy to have tried this most delectable dish at least once in my life. Firstly, the plate was covered in cellophane, so the artwork on the dish had a 3D effect. Beautiful stripes, all delectable sauces. The Foi Gras itself was served over rice, in a sushi style. Wow, beyond expectation, so long Foi Gras!

Main Course:

Scallops alla Carbonara with cauliflower, English peas and smoked bacon. Hands-down the best scallops ever, ever!!! They are big and juicy, and oh-so delectable! What a party in your mouth, and the peas are the perfectly accompaniment. Run; don’t walk to taste this stunner.

New York Steak, “Med-rare” with Béarnaise, roasted potato, and glazed turnips. The steak is cooked to perfection, and the Béarnaise is outstanding, another must order.

Mixed Grille of Spring Lamb with asparagus, English peas, and carrot panna cotta. They served the lamb three different ways, one sausage, one sirloin, and one stuffed chop: all to die for!!

Fried Chicken, Organic with Porcini mushrooms, wild ramps, and potato gnocchi. Not your usual fried chicken, these chicken filets are stuffed and rolled and then fried. With a very yummy sauce; highly recommended, this one’s a keeper.

Dessert:

Coconut Chiboust with mango sorbet, and basil. Nice creamy texture, with a wonderful sorbet.

Pink Lady Apple Tarte Tatin with brown butter caramel, vanilla bean ice cream. So much brown caramel flavor knocks your socks off and makes you feel all warm and fuzzy inside, YUM!

This is the Wine I tried:

MV Veuve Clicquot “Brut Rosé”, Reims ‘08. This was a great pair with the crostine and truffle cheese, not too rich, and the bubbles blended to perfection.

Joseph Leitz Riesling “Einszwei Dry” Rheinsgau ‘10. A very nice pairing, with the octopus, nice crisp addition.

Sauvignon Blanc, Alta Maria – Santa Ynez ‘10. A perfect marriage, with the bold lobster flavors.

Riesling Spätlese, Willi Schaefer “Graacher Himmelreich” – Mosel ‘08. Not the biggest fan of German wines, but this was outstanding with the Foi Gras.

Jordan Chardonnay, RRV ’10. This was terrific with an additional dish that the chef created for me, Red Snapper with risotto. It did not over power the fish and added nice butter flavors to this wonderful dish.

Joseph Faively, Chardonnay, France ‘08. This wine worked nicely with the other fish dish and the broccoli soup.

Orogeny, Green Valley, Russian River Valley, Pinot Noir ‘09. Amazingly this wine worked with all the glamour of those lovely scallops and the chicken, just the right amount of everything.

Chateau Rocher, Calon, Bordeuax ‘09. This one is a no brainer, and was delightful with steak and the lamb.

Klein Constantia, Vin De Constance, South Africa ‘06. Sweet glorious nectar, paired good with both deserts.

All I can say is do not mess with perfection, and this place is a big winner!!

The London
1020 N. SAN VICENTE BLVD.,
WEST HOLLYWOOD, CA 90069 | (866) 282-4560

Dinner at Schellville Grill – April 13, 2012

For 20 years The Ford Café served up some great diner food, bought 9 years ago by chef and owner Matthew Nagan. When Guy Fieri came with his camera crew and filmed a segment for Diners, Drive – Ins, and Dives, the whole game changed, and the Schellville Grill was put on the map, big-time!
I knew Matthew when he owned a mustard company; I always thought good things were going to happen for him! Matthew is very hand’s on, when he is not in Sonoma he spend his time perfecting his cuisine, at his Italian home in Lucca, Italy. When I visited him he had just gotten back form an official Italian Gelato Academy, he plans on expanding his desert menu to include this Italian staple very soon. His sister Emily runs the diner when he is out of town, Emily has her own special talent, she is Schellville Grills pastry chef, and she too knocks it out of the park. Deserts by Emily, “Hands down the best desserts in town!”
Here’s What I Tasted:
Quatro Formaggio, 4 Cheeses with grilled bread drizzled with Tuscan olive oil. The cheese is delicious and melty, don’t eat too much it is very filling.
Roman Style Lasagna, hand rolled organic pasta prepared with a creamy, roasted tomato and red onion bechamel sauce layered with house-made ragu, mushrooms, spinach, yellow squash zucchini, eggplant and parmesan cheese. If you go to their website you will see Matthew make this on Diners, Drive – Ins, and Dives. A lot of work for such a small little ramekin, but is worth all of it and then some.
Mixed Grill: A taste of Yucatan Chicken, House Tri-Tip and Porchetta.
The Yucatan Chicken has a great blend of seasoning, and extremely tender.
The House Tri-Tip, marinated in garlic and chipotle. The meat has a great crispy crust and has a great smokey flavor.
The Porchetta is hand-rubbed in Italian herbs and slowly braised for hours. The pork is fall of the bone tender, and fantastic.
All is served with terrific mashed yams and potatoes.
This wine went great with all these classic meat dishes, Fubbiano Colline Lucchesi ’10, Rosso Italia.
Deserts:
Carrot Cake with a Glaze drizzled with caramel, the perfect combining of flavors, and not too rich.
Vanilla Bean Cheese Cake, you know it’s homemade by Emily and is so darn luscious.

Guy Fieri said, “Schellville Grill is the cross roads to flavor town”, he hit the nail on the head! When in Sonoma County try The Schellville Grill, you will be glad you did.
Schellville Grill
22900 Broadway
Sonoma, California 95476
(707) 996-5151
http://www.schellvillegrill.com

Dinner at Della Santina’s / Enoteca Della Santina – April 12, 2012

Rob Santina has been given his grandmothers recipes for his well known Downtown Sonoma Trattoria. He is charming and fills the air with his Italian lineage. I ate at the Enoteca, which has incredible wines from all over the world. The restaurant is sit down style and the Enoteca is a wine bar, a little more casual then the restaurant. I had so many great conversations with the wine – drinking guests.

There is deep history here; in 1990 Quirico (Dan) and Shirley Della Santina, opened Della Santina’s doors. They were the former owners of Marin Joe’s in Corte Madera. In 1991 Rob Santina joined his fathers business, he runs the front of the restaurant and is responsible for the large selection of wines on the menu. He and his wife, Nicole, started the restaurant’s wine club, Enoteca Della Santina, with a vast selection of wines.

Quirico Santina grew up in Lucca, Italy, and shares his family recipes at Della Santina. His mother’s recipe; Gnocchi Della Nonna, will tantilize your taste buds, a true Italian treat. All of the pastas are handmade daily with great authentic Italian sauces. It is a Trattoria, Rosticceria, and Pasticceria all in one, guaranteed to please any palate.
When you enter the gates and on the brick walkway you are transported back to Italy. Sonoma has some balmy summer nights, and the patio, with its gorgeous grape vines and wisteria, is the perfect place for a summer meal. Sonoma, in the winter, can get pretty cold as well, and a trip to Della Santina on one of those nights is still equally inviting. Sitting by the marble fireplace will take off the chill, and great opera music will help as well.

Here’s what I tasted:
Crab Cake Salad, perfectly cooked crab cake with great tender field greens. This salad is very refreshing, and the crab was sweet and succulent.
Gnocchi Della Nonna, (sauce changes daily). Pasta made from potato. Mine was with a duck ragu, so amazingly great with the gnocchi.
Ravioli alla Lucchese, rotisserie meat and spinach filled pasta in a meat and porcini mushroom sauce. This dish was by far my favorite thing that I tried. The pasta is so delicious and home – made, the mushrooms added a nice woodsy flavor. The marriage between the sauce, pasta, filling and mushrooms was very magical.
Gamberoni Dorati, prawns dore. With wine, lemon and butter sauce. Like no other scampi ever tasted. The shrimp is done with an egg batter, and the sauce is tangy, buttery, and rich. This dish too is something to try.
Desert:
I had 4 different kinds of deserts from their pastry chef, which changes everyday, and all were excellent, including lemon tart, and chocolate cake.
The wines by the glass are amazing, so much selection from around the world. Some parts of the movie “Bottle Shock” were filmed here, and they have a wonderful autograph wall signed by some of the greats. The wine imports include: Argentina, Chile, Australia, Germany, Spain, France, Italy, Portugal, and of course California. Ron Kantor runs the wine bar with ease.
Here are the wines I tried:
R Cellars, Chardonnay ‘09, Russian River, CA. This wine was perfect with the crab salad, it has some nice light fruit.
Acacia, Sangiacomo Vineyards, Chardonnay ‘09, Napa, CA. This wine is perfect with all of the dishes tasted.
Leveroni, Sauvignon Blanc ‘10, Sonoma, CA. This is a grassy wine and goes good with the crab salad as well.
Fillaboa, Albarino ‘10, Spain. A great pairing with the shrimp and lemon sauce.
Ceretto Blange, Arneis, Italy. Also, a good pair with the shrimp.
Crios, Malbec ‘10, Argentina. What a great wine with the gnocchi and duck ragu, it added great punch to the meat.
R Cellars, Pinot Noir ‘09, Russian River, CA. A very nice pair with the mushrooms in the ravioli, added to the earthiness of this dish.
Evolve, Pinot Noir ‘10, Russian River, CA. This wine can be paired with just about anything, and in this case it was great with everything I tasted.
Talty, Estate Zinfandel ‘06, Dry Creek Valley, CA. A big bold Zinfandel, that worked great with the Ravioli pasta as well. It enhanced the roasted meat in the ravioli.
I Also Tried Beer: Doppio Premium Ale, Italy. A good smooth, bubbly beer.
Della Santina has had the same staff for last twenty years, so much expertise, and experience adds to your dining pleasure. This coupled with the fact that it is a family affair, is guaranteed to make your experience a memorable one. The food is fantastic, the wine remarkable, so what more could you want, a free trip to Italy right in your own back yard. Come enjoy, savor, and mangia, mangia!
Della Santina’s / Enoteca Della Santina
www.dellasantinas.com
133 East Napa Street
Sonoma, California 95476 • (707)

Dinner at Glen Ellen Inn – April10, 2012 – Sonoma

A half a block from The Chauvet, The Glen Ellen Inn is a martini and oyster bar, but don’t let that fool you, they have so much more to offer. They were unable to accommodate a stay for me, maybe next time, but the food is worth the trip down the street. The interior is so charming, very small but filled with a magical ambiance. Our server Marek was another sparkling star in my evening. With so much personality, but the right amount of expertise to guide me through my meal. It was all one big surprise after surprise with Marek presenting me a variety of excellent fare, all by the chef’s choice.

I had a proper martini, up, 2 olives, no wine pairing, but the martini was spectacular. They have so many wonderful martinis to choose from, I, however am the traditional type when it comes to my martini.

Here’s what I tried:

Scones, they make them fresh and are so wonderful.

Lobster Bisque Soup, packed full of fresh lobster flavor, with an astounding presentation.
Asparagus Soup with dynamic green vegetable essence and just the right amount of cream.
Wicked Awesome Oyster Trio, one raw, one grilled, and one fried. The grilled one was my favorite, but the other two are also not to be missed.

Grilled Romaine Salad, with Caesar dressing, pine nuts, parmesan. With all the action of a Caesar salad; with an added punch of grilled flavor.

Mussels and Garlic Fries, with proscuitto, saffron, dried tomato, white wine sauce. The mussels melt in your mouth, and the fries are wonderful as well.

Petite Filet Mignon, and Tiger Prawns, with tarragon-caper butter, and lyonnaise potatoes. The presentation is piled high, and the steak is very tender. The sauce binds this dish, and the prawns make it work in true surf and turf fashion.

Artichoke and Stilton Cheese Ravioli with saffron tomato cream sauce, very rich and creamy, needs to be split between too people.

My Deserts:
That Fabulous Glen Ellen Inn Sundae, French Vanilla Ice cream rolled in crispy toasted coconut in bittersweet caramel sauce. Way yummy and amazing to look as well.

Frozen Meyer Lemon Bavarian trapped in a Chocolate Cage, with sweet pecans and whipped cream. Artistically done, great lemon flavor.

The night I went it was pouring rain, but it just added to the already cozy atmosphere. Rain or shine I would take The Glen Ellen Inn for a spin, and while you’re at it, take those martinis for a test drive as well.

Glen Ellen Inn
Oyster Grill, Martini Bar & Cottages
13670 Arnold Drive
Glen Ellen, Ca 95442
email reservations [email protected]
restaurant reservations 707-996-6409

Dinner at The Ledson’s Hotel – Centre Du Vin – April 9, 2012

All of Centre Du Vin’s fine food is paired with Ledson’s even finer wines. Steve and Michelle Ledson broke ground on their hotel in 1999. It is right on the square in Downtown Sonoma. They also have a castle winery on Highway 12 on the way to Santa Rosa. The restaurant is elegant with beautiful architecture, and lovely furnishings. Not too gaudy or ornate, just the right amount of everything, and is very tastefully done.
Here’s what I had:
Prawns with tomatoes and olives, in a white wine garlic sauce. Paired with Zina Hyde, Sauvignon Blanc ’10, Russian River Valley, CA. Nice large prawns with enough garlic for any garlic lover. The olives and the tomatoes gel fantastically with the garlic and the prawns. The wine is grassy, fruity, gives this dish an extra zing.
French Onion Soup, topped with French bread and gruyere cheese then crisped in the oven. Paired with Zina Hyde, Sauvignon Blanc ‘10, Russian River Valley. They boil veal bones to make this deep broth, and caramelize their onions for 4 slow cooked hours. It has just the right amount of everything, and paired very nicely with the wine.
Frisee Aux lardoons with frisee, Applewood smoked bacon, poached eggs, croutons & vinaigrette. Paired with Ledson, Carneros ‘Tres Frais’, Chardonnay ’09, Sonoma, CA. The lardoons make this salad a great menu item. The soft egg yolk spreads onto the lettuce and gives all of it such a creamy texture.
Steak Au Poive, Pink Peppercorn Encrusted 8 oz. New York Strip Steak, with roasted potatoes and seasonal vegetables with cognac and a cream pan sauce. Paired with Zina Hyde, Condeal ’08, North Coast. The steak has a killer crust and is medium rare. The sauce is what really excited me; the cognac is the best way to make this sauce come to life. Sweet, but savory and the cream brings it all together. The pink peppercorns are a great addition as well. The wine is bold and full-bodied and pairs so wonderful with the steak.
Desert:
Chocolate Moose, very velvety smooth, with lots of great chocolate taste.
Paired with Ledson Madera ‘Zinfandel’ Port, Sweet Ida May, Sonoma, CA. This Madera is spectacular with the moose.
The service here was impeccable, and the staff makes you feel very much at home. I really enjoyed the customers as well, the night I was there they had a very large party from New Jersey, and they looked like they were having a ball. The location could not be better, so close to the only movie theater in town, The Sebastiani Theater. I highly recommend this restaurant, and would gladly make this part of my Sonoma travel.
Centre Du Vin
480 First Street East
Sonoma, CA 95476
Phone: (707) 996-9779
Fax: (707) 996-9776
http://www.ledsonhotel.com