Chefs are making guests chuckle at the same time they lick their lips. All over the country menu items are being created with a sense of humor that give us instant material for Facebook. The classics have a twist, the unexpected fools the eye and the palate, others are perfect for April Fools... Take a look!
This faux Chocolate Cupcake is really a luscious Emmenthaler Cheesecake with Chicken Liver Icing, a favorite appetizer at LudoBites 5.0 in LA. This guerilla-style pop-up restaurant serves secret suppers for its many underground followers. His latest pop-up served its last dinner on September 3, but Chef Ludo Lefebre, with his amazing wife Krissy, will no doubt secure the next space to conduct their clandestine dinners. Where are they now? Perhaps driving around in their LudoTruck!
This local vegetable crudite bowl on crushed ice brings back memories of Cannes on the French Riviera. This is a popular dish at the new True Food Restaurant in Fashion Island, Newport Beach, CA. Dr. Andrew Weil has joined forces with master restaurateur Sam Fox from Arizona to treat guests to "good for you food" based on his life's work to create the healthy anti-inflammatory diet. The Tzatziki and Black Olive dips take it up a notch. The line out the door proves that the healthy dining trend is growing.
At Seasons 52 at South Coast Plaza in Costa Mesa, CA where every dish is less than 450 calories, the sweet ending is a choice of mini indulgences. These have been copied elsewhere, but the original still stands as the trendsetter. Just a morsel to keep the calorie count down while treating the palate. I favor the lemon & lime.
The Bazaar's "Bar Centro" is one of the most prized seats in Beverly Hills. Chef Andrés plays with fresh ingredients as well as modern tools like liquid nitrogen and organic emulsifiers to create liquid cherries and margaritas with salt air. |
Sammy's Woodfired Pizza out of San Diego, CA has this signature dessert called "the messy sundae" that steals the show. The pizzas, salads and favorites are all delicious but this is memorable - a chocolate sundae intentionally oozing with goodness. No careful
pre-portioning? Throw caution to the wind and create a buzz. The guests love it. I took a group of independent restaurateurs to visit Sammy's and they have never forgotten this dessert.
This Giant Fortune Cookie at Tao in Las Vegas is built for the table, filled with vanilla and chocolate mousse, and contains several fortunes. It is perfect for a party, a great way to get to know friends and share your fortune. Mine read: "You can't steal second base with your foot on home plate." Hmm... sounds like a bit of change coming my way. Let's go, girlfriend!
This amazing French Bakers' Pizza is one of the popular signature items at Rigolo, a Petit Café Amusant, in San Francisco. FoodPower has worked with owners Doug & Laura Mathieu, Chef Jeff and Christine vanRooy to expand the whimsy adding a French accent to build the brand throughout the concept. Popular is the new menu, decor, renovation and the addition of a children's play kitchen. To please the locals, it remains open for breakfast and lunch and has expanded dinner.
The Bazaar in the SLS Hotel Beverly Hills, under the direction of Chef José Andrés, is one of the most fun and adventurous chef-owned restaurants. This is foie gras rolled in cotton candy. Delicious and fun to eat.
These Bazaar cones are really fun—filled with Caviar, Lox, Guacamole & Tomato or Rainbow Tobiko. Delicious.