145. Beverly Hills Brownie Company - Kristen Chenowith Says Brownies Are Heaven In Her Mouth (LA: Beverly Hills)

On my first visit to Beverly Hills Brownie Company last summer, I declared the beginnings of the Brownie Comeback.  Owner Bobbie Greenfield made 241 batches of red velvet brownies before she perfected what we thought we knew as our favorite childhood treat.

Since then BHBC has gone full steam ahead and has developed new flavors, new ideas, and new famous followers.  Our favorite Hollywood celebrities such as Kristen Chenoweth have picked up on this brownie craze as well.  The beautiful blonde who blossomed on Broadway blasted about the brownies from her Twitter account @kchenoweth.  Her favorite is said to be the red velvet.

Rumor has it that a certain hit R&B artist who was a judge on the last season of The Voice ushered in a few brownies for himself, and the host of the rival singing competition on Fox has idolized these delightful desserts while on air also.

New flavors on the menu at BHBC this season include the S'mores, complete with graham cracker crumble and toasted mini marshmallows... no fluff here.  It's even topped off with a block of the classic Hershey's signature milk chocolate... perfect for those who are having a major case of summer camp nostalgia.

The brownie ice cream that is coming out in just a couple of weeks may gain some of its own fans.  As for me, I am still loyal to the peanut brittle, red velvet, and the brownie ice cream sandwich.  It really is the perfect ratio of brownie to ice cream.  It even inspired me to make a video using the Tastemade app (currently only on iPhone and iOS devices) featuring said scrumptious sweets.


If you haven't already done so, check which one of the more than two dozen different flavors of brownies will be the heaven in your mouth.  Until next time, let's all get S.O.F.A.T.

ML - 20130914

Post 91: Back at Bouchon - Another Fried Chicken Dinner (LA: Beverly Hills)

Bouchon seems to be a great gathering place for friends and family, so we chose to dine at this restaurant once again for a very special occasion... to celebrate the engagement of our friends Grace and Paul.  Because the previous ah hoc chicken dinner was so memorable, we thought it was a good idea to make a reservation for the fried chicken dinner during Bouchon's August Sunday suppers.  It ended up being an awesome choice for two reasons.  First, the restaurant helped us make the occasion extra special by preparing an off-menu item for the night.  And... dining two tables away from us was Neil Patrick Harris and his family! Yes, he was having the fried chicken dinner also.  Celebrity sightings are always exciting, but we made sure not to let NPH steal the thunder that night.

As always, we started off with some fresh oysters, but our attention quickly turned to our fried chicken dinner.  We could smell the aroma of the deep fried poultry before it even arrived at the table.  The crust of the chicken was deep with ridges, nooks and crannies... a sign that biting into the crispy battered shell would result in an earth shattering crunch.  This cacophonously crunchy chicken came with waffles and grits on our previous occasion but was paired with different accompaniments this time... a creamy mac n cheese, a fresh cole slaw, and warm cornbread. 

I enjoyed the cornbread the most because it had a real gritty texture from the ground grain.  Many restaurants that serve cornbread that uses finely ground cornflour rather than cornmeal, which causes it to lack a genuine texture that some people look for.  But if a gritty texture is not what you are looking for, a little bit of Bouchon's honey butter will take care of that problem.

As we feasted on our fried chicken, the server brought out a special serving of the restaurant's also famous fish and chips to the table.  The thick squares of beer battered flounder arrived with tartar sauce in a gravy boat and fries wrapped in newspaper... all of which was placed in an iron skillet.  The fish was steaming hot... soft and flaky on the inside and lightly crisp on the outside... firm to the touch and delicate to the bite.  It was a very homey way of presenting the fish and chips... like we were eating in our own dining rooms.

A celebratory meal cannot go without dessert, and since it was an extra special occasion... we picked three of them from the menu.  The first was the tarte au citron, which is an absolute favorite amongst anyone who has ever tried it.  The second was bread pudding topped off with vanilla ice cream.  And the final dessert of the triple team was a pair of freshly made fruit gelato.  Many at our table enjoyed the bread pudding, but nothing compared to the tarte.  I've ordered the tarte about half a dozen times now, and it is truly defies expectations.  It really is delicious.

Thanks, as always, to Stephen and the team at Bouchon for perpetually providing a charming experience at the restaurant.  My friends and I have been back for the fried chicken dinners four times now, and it has always been a memorable time.

Congratulations to the happy couple, Grace and Paul.  We can't wait for the wedding! Until the next special occasion, let's all get S.O.F.A.T.

ML - 20120826

Post 90: The Brownie Comeback - Beverly Hills Brownie Company (LA: Beverly Hills)

When boba first made the trip from Taiwan to America, everyone was all over boba.  When Sprinkles debuted their creations, the lines for their red velvet cupcakes snaked around the store for what seemed like miles.  Now that Bobbie Greenfield, owner of the Beverly Hills Brownie Company, has perfected the classic American brownie, there are flocks of foodie fanatics frantically fighting for a taste of these baked treats.

So what's the deal with these brownies, and how are they any different from the brownies that we already know? Well, for one thing... these brownies have crusts on all four sides.  When I was younger my Aunt Jessica would make the best brownies... and my cousins and I would always fight for the four brownies that were cut from the corners of the pan.  We (and I assume everyone else who loves brownies) think that the crust is the best part of these little square treasures.  Well, it's a good thing that Bobbie has designed a top secret, special brownie baking tray to ensure that every brownie has an edge.  You can now save your arguments for more important matters (not that brownies aren't important).

Another cool thing about these desserts is that there is virtually every flavor imaginable.  On last count Bobbie has developed 18 different variations on the classic chocolate flavor.  From chocolate mint chip to poppy seed to mocha latte to gingerbread, there is bound to be a flavor that suits your taste buds.  Even at this very moment I'm sure that Bobbie and her daughter Amanda, the chief taste tester, are likely brainstorming the next awesome brownie flavor over their kitchen table.

I was invited into the store to meet Bobbie and try a few of her signature creations.  I brought my cousin Liz along... yes, the same cousin who I used to fight for over the corner brownie.  Twenty years later we have made amends and have finally learned to share our favorite foods with each other.  The two of us selected the simply classic, chocolate cream cheese, peanut brittle, red velvet, and the pure platinum.  Oh yes, and some milk, please.

Our first taste was of the simply classic.  It was a moist, decadent, chocolatey square of pure heaven.  Most of the brownies I've ever had have been so bread-like and dry that they look like cracks in the Mojave Desert.  Other brownies have so much fudge infused into them that they taste exactly like what they're made with... pure fudge.  Bobbie's creations have a harmonious balance between the traditional cake texture and the bliss of chocolate fondue.  Even though this was almost a completely new brownie to me, I still ate it the same way... I picked the chocolate chips off first and savored the crusty edges before drowning the chocolate confection into ice cold milk.

Because texture is so important to us, we pined after the peanut brittle next.  Who ever thought to cross peanut brittle with a chocolate brownie? Bobbie did.  And let's thank her for it.  The peanut brittle brownie is awesome.  There's ooey gooey chocolate lava running through the center of the brownie brick, and it's capped off with not just a regular crust but a volcanic eruption of sweet brittle that covers the brownie's surface area almost in its entirety.  Did I mention that there are actual roasted peanuts running through the brownie's crust? Hell yeah... guess what I picked off to much on first.

My favorite brownies were the classic walnut and the pure platinum, which came to life when a guest once asked Bobbie to make her a brownie completely devoid of cocoa due to her chocolate allergy.  This "un-brown-brownie" is made with vanilla chips, Madagascar style vanilla extract, and vanilla glaze... all of which are ingredients that hail from nowhere else but the good old USA.  Bobbie said that it's important that the ingredients she chooses are of domestic origin.  Right on! Let's buy American to support our local businesses and domestic economy.

The red velvet brownie is one that is worth mentioning.  Everyone is picky about their red velvet, whether it's in the form of cake, cupcake, or brownie... but it seemed that no one was more picky about their red velvet than Bobbie herself.  It took Bobbie 241 batches of red velvet before her daughter felt that she got it perfect.  Poor Bobbie... poor Amanda! Can you imagine being the chief taste tester for these red velvet brownies? My tastebuds would have expired, and my tongue would have fallen off.  I loved that the red velvet wasn't pure brownie cake throughout the center.  The butter cream cheese frosting not only adorns the top of the square, but it also sits in the center also.  With just one bite the sweet and tart goo reveals itself.  Props to Bobbie and her daughter... the 242nd batch deserves an award.

In case you're wondering what else The Beverly Hills Brownie Company serves up, they've got brownies in various sizes, brownie biscotti, brownie sundaes, and the best of all... brownie ice cream sandwiches.  If there's anything that can top ice cream sandwiched between two cookies, it's ice cream held together by moist, chocolate brownies.  Drool...

At the Beverly Hills Brownie Company, Bobbie gave me an insider's glimpse into all the sweat, energy, and tears it takes to build and sustain a first class brownie bakery.  I was thoroughly engorged with a sugar rush that left me high for more brownies.  Whether it's a simple chocolate brownie or a brownie ice cream sandwich, there are many ways that you can obtain your own sugar high.  One step into the shop, and you'll be mesmerized by all the different brownies staring right back at you.  And you'll definitely notice all the detail that Bobbie and her team at BHBC have invested into each individual brownie sitting atop the tiered counter.   Their efforts have helped this long forgotten about confectioner's delight make a blaring comeback... in 18 different flavors.  Until the next sugar rush, let's all get S.O.F.A.T.

ML - 20120819

Post 86: A Glorious Easter Feast - Bouchon Ad Hoc Fried Chicken (LA: Beverly Hills)

In celebration of National Fried Chicken Day this past Friday, I am writing about none other than fried chicken and waffles.  The last post was about a multiple course foie gras dinner that almost stopped my heart, so this post about a fatty feast of fried chicken is going to seem relatively healthy.  Where did this fried chicken feast take place? KFC? Roscoe's? Not even close.  It was Bouchon in Beverly Hills, a French inspired restaurant known for its steak frites, croque madame, and platters of fresh seafood... not a likely place for fried chicken.  Having been to Bouchon many times before in both Las Vegas and Los Angeles, I had only ever noticed the chicken and waffles on the menu once, and it was amazing.  I knew immediately that I wanted to bring friends and family to indulge in the delicately prepared chicken and waffles.  News that the restaurant would embark on an ad hoc fried chicken meal served family style was more than intriguing.  I made a reservation for a group of six on Easter Sunday, an appropriate day to gather for good food and good company, especially if the good food happens to be from a Thomas Keller restaurant.

While waiting for our friends to gather, we were greeted by the ever gracious manager of the restaurant Stephen Cook who never ceases to provide superb services to the guests of the restaurant.  We were presented with an assortment of freshly baked pastries on the house... still toasty from the restaurant's very popular bakery.  The viennoiserie stole the spotlight for me.  The croissant was buttery just as it should be, and the pain aux raisins with the honey glaze over the top was simply remarkable.

Every visit to Bouchon requires some sort of platter of fresh seafood.  I love a raw oyster down to my core, so we arranged for an assorted dozen of Kumamoto and the Kusshi oysters.  The two types of oysters are relatively small compared to types such as the Blue Point, which can grow to be larger than the average tongue.  The Kusshi grows deep within its shell, so it's a bit harder to dig out, but the prize is worth the work.  With a squirt of lemon and a splash of mignonette, the small Kusshi oyster is a light start to the meal.  Next we slurped up the Kumamoto, an oyster with a very milky taste and creamy texture.

The fried chicken meal finally arrived in all its glory.  We ordered five servings for our group of six.  It was served family style with accompaniments such as waffles, grits, and all the butter, gravy and Vermont maple syrup the heart desired.

The buttermilk fried chicken was beyond crisp... in a good way.  Every bite was met with a deafening crunch, quite possibly loud enough to cause an avalanche had a mountain of snow been nearby.  Whether it was dark meat or white meat, the flesh was beautifully moist inside.  And it was because of my last experience with the juiciest white meat chicken I've ever had that brought me back to Bouchon.  The sprigs of thyme helped with the aesthetics, but they got brushed aside when it came down to business.

Some serious waffles came to play with the serious chicken.  Little bits of bacon and chive dotted the waffle canvas.  Spreading the Tahitian vanilla bean butter over the bacon and chive waffles was like painting pristine clouds over landscape.  The waffles were light and airy... truly.  Along with the sauce chausseur, mushroom gravy in layman's terms, it was a truly decadent experience.

The cheesy cheddar grits was smooth and creamy... enough to be swiveled and swirled by a fork.  It was not too salty but actually savory.  It provided a great flavor and texture contrast for the chicken and waffles.  The presentation in the cast iron skillet was simply... cool.

Although we had more than enough food, a meal at Bouchon seemed a bit inadequate without the steak frites.  The steak is one of the most consistently made dishes at the restaurant... absolutely succulent and tender all the way done to the last bite.  And although the steak did not need any help from the butter, it definitely did not hurt to have a bit of the herb infused lipid melting all over the top.  Oh, and who can resist fries?

My friends sure can eat.  A few pastries, a dozen oysters, five servings of fried chicken and steak frites later, our bellies were protruding and our hearts were content... but it seemed like everyone had a little extra room just for dessert. 

We were first brought a dessert on the house that intrigued us with its looks.  The Ile Flottante had a center of meringue, and it sat afloat a vanilla creme anglaise.  Almonds and caramel were drizzled over the top, and two crispy ears jutted out of the meringue.  Could it be the Easter Bunny in dessert form? It sure resembled it.  The meringue was smooth to the taste, and the anglaise brought a milky sweetness. 

I've had the Marquise au Chocolat on previous occasions.  On such occasions the dark chocolate mousse was simply irresistible... this was no different.  The dense yet ever luxurious mousse balanced with the freshly made whipped cream did not taste overly sweet at all.  The carefully placed drops of burnt orange gave just enough bite to the mousse to truly allow the tongue to dance around the slightly bitter dark chocolate.  As long as Bouchon has this dessert on the menu, I will order it... forever.

Our final dessert arrived in the form of a Tarte au Citron.  The seemingly simple lemon tart was just that... a simple, lemon tart.  With enough pucker in each bite to help us truly appreciate the tartness of the lemon, this may have been everyone's favorite dessert.  Simplicity done right is the epitome of haute dessert, and we definitely witnessed it here during the final course of our glorious Easter feast.

As always we were well taken care of by the staff at Bouchon... many thanks to the great attention to detail that Stephen Cook holds to the employees that work with him.  The restaurant's high standard of customer service was what helped drive them to press through the brunch rush straight into the dinner service on that busy Sunday afternoon.  The staff did not take any breaks that day because so many patrons had arrived at the last minute without reservations.  And although the restaurant did their best to accommodate everyone who had arrived, I would highly suggest making reservations well in advance for any future events.  Thank you Stephen and the Bouchon staff for the great food and hospitality.  Until the next glorious feast, let's all get S.O.F.A.T.

This post features photography by Ken Lee and Diana Lui.

ML - 20120731/20120408

Post 58: Be Happy... Chatting over Tartare (LA: Beverly Hills)

Back when I still had full use and employment of my teeth, a long lost friend and I decided to throw on our bourgeois attitude and roll up to Chaya for a five-course chef's tasting.  I had B.H. tattooed on my aura for that meal.  And if the letters B and H didn't mean Beverly Hills at that time, it meant be happy for the two of us.  And we were as happy as two long, lost friends could possibly be... we watched beautiful people sit and just be as beautiful as their food... and we chatted as puffy, white clouds rolled away in the big, blue sky... and we chatted as the big, orange star we call the sun lowered itself to cast a shady gloom over my risotto... and we chatted until the last dollop of vanilla caramel ice cream camouflaged itself against the ceramic dish it came in.  These are the three dishes from Chaya Brasserie that made us the most happy.

Melon y jamon
compressed melon, burrata cheese, salame, arugula, aged balsamic vinegar reduction

The first time I had melon and cured Italian meat in combination, I was a recent high school graduate vacationing with family in Canada of all places.  It was the Fairmont resort somewhere in the wilderness of Alberta that introduced me to my first combination of sweet melon and salty Italian prosciutto.  I hadn't had a serious relationship at the time, but I knew I was in love.

There's something about the contrasting sweet and salty flavors and the rough and smooth textures that makes complete sense... like when smooth slices of salty ham is placed on top of fibrous triangles of pineapple on pizza... when sprinkles of course sea salt is introduced to smooth, sweet caramel anything.  I love that I can take the salami or prosciutto and fold it over a freshly cut piece of melon.  I breathe a sigh of happiness when I do it... as if burdens have been lifted from my shoulders and pressures from life tip toe away from my heart.  I feel the same comfort when I wrap myself in blankets at bedtime.  It's not the same blanket wrap that I do when I'm freezing in the middle of winter or the blanket wrap that I do at the end of a tough day.  It's a light, delicate wrap.  A peaceful one that produces a sigh of happiness.  The kind you do on vacation.  Yes, that one.  And each bite is like having your head hit the fluffiest of down pillows... again and again... happiness.

Salmon tartare and mi-cuit
tartare: wasabi tobiko, cilantro blossom, pickled daikon radish squares
cucumber raita, wild arugula, ahi amarillo aioli, seaweed jelly
mi-cuit: sovid, wasabi creme fraiche

It's not quite tuna tartare yet not quite salmon sashimi... it's a profound dish in its own right.  The seemingly simple dish of salmon tartare actually produced a couple of wows.  The tenderness of the salmon protein became even more supple as the light layer of olive oil marinated with the salmon's own natural lipids.  Is anyone thinking about bikini mud wrestling besides me? Not so much? Hey, the analogy works.

What else works are the uniquely shaped but uniformly sized pieces of salmon.  They fit together like a chaotically constructed Jenga set teetering on the edge of collapse, yet they remain as stable as the Bird's Nest in Beijing.  So rather than being distracted by which piece of salmon is bigger or smaller than the other, the tongue can simply relax and focus on how fresh the salmon is... and the brain can say, "wow, this is good... wow, wow, wow."  The brain will be so pleasured by the bliss of deliciousness that it won't know it's fish at all.

Spring pea risotto
Japanese green risotto, sugar snaps, English peas
Parmesan, mascarpone, curry, basil, confetti flowers

Normally I wouldn't find rice and vegetables to be very exciting, but the spring pea risotto invoked a sense of happy relaxation in me.  It was as beautiful tasting as it was beautiful looking, albeit the image was marred by both the lack of natural lighting and my lack of savvy with photo editing.  But no matter... what's good is still good.

The feeling of intense absence of tension in my body was brought by the sudden surprise of curry in the waves of creamy rice.  I had a feeling that it was Japanese curry powder, which unlike Thai or Indian curries, is a bit more subtle and slightly sweet.  The taste is not as prickly on the tongue as a Thai green curry or an Indian masala.  Other surprises came in the form of a pea here and a pea there, just the right amount of healthy vileness and just the right amount of pleasant, non-shocking discovery.  This was the kind of dish that I could eat by the pool.  I wouldn't mind replacing the obligatory poolside cocktail with this risotto dish either.  Swirling a big, metal spoon around in creamy, not firm, not mushy, perfectly spiced rice is so much more gratifying that twirling a swizzle stick in a martini glass.  It's just not the same.

The final dish was a beef duo of short rib and tenderloin with porcini puree and daube sauce.  It was... alright.  And the dessert tasting was a chocolate croissant bread pudding with vanilla caramel ice cream.  I was already too happy to be bothered with a sugar high.  But no matter... good food and a good friend to jumpstart a Friday evening creates a casual, lingering happiness that carries over into the start of Saturday.  To the start of a happy weekend, everyone... let's all get S.O.F.A.T.

Esther of e*star LA posted on her off-menu tastings at Chaya Brasserie here.

ML - 20110610