Lobster for Father’s Day




With Chef Brando back and the summer heat upon us what better way to kick off summer than with Lobsters?


Gorgeous classically steamed Lobsters procured from the Santa Monica Seafood with dripping butter had us all salivating. We just needed the bibs.


Chef Brando made an upscale black truffle mac n

cheese with six different cheeses. Mozzarella, Fontina, Gouda, Provolone, White Cheddar and Parmesan. Talk about decadent...Holy cow.






Seared Scallops topped with crispy leeks may have been the favorite bite. The scallops were buttery with just the perfect searing…Gordon Ramsey would be proud.

The other contender for favorite bite was what we all thought was creamed corn but had no cream at all. Flabbergasted, Chef Brando calls it his Vegan Cream Corn Dish. Nothing BUT CORN; but you could have fooled us all at the table for it tasted sinful as if it was loaded with cream. Seconds

please.




A Gorgeous salad with chunks of bacon, breadcrumbs, honey, citrus and vinegar. Bacon makes everything better, right?


Yummy homemade biscuits that came alive with honey butter.


I chose a white wine, Clos de la Rue 2016 from France. As you must know by now, I am not a white wine drinker and yet I can’t help but love this wine. I am now stocking it by the case and serve it frequently when I need a white wine (if I am not gonna pour a white Bordeaux.) You can get it at Ester’s Wine Shop in Santa Monica. Trust me you won’t be disappointed. And it won’t break the bank.



Enzo and I made Art Smith’s Hummingbird Cake and nailed it. Probably the first time I felt we have come close to Art Smith’s version. I gotta thank my new assistant Jamie, for giving me a few helpful hints when it comes to baking. God bless her and thank you Jamie for making it pretty.


Next day Drayton got my wok out and made a killer Lobster fried rice which had Duck Eggs, fried scallions, onions, garlic and Thai chili peppers. Might be one of the best fried rice dishes I’ve had in quite some time.


Gotta love leftovers and Drayton’s culinary abilities.













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