Lake Titicaca - Peru - Taste Curator

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Lake Titicaca – Peru

Feb 09. 2016

TC2016 Lan

fare0120@live.com

Lake Como, Italy

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After the last entree, we were truly stuffed, as these courses were not the usual bite sized typically seen on tasting menus, but each was a generous portion. However, as soon as the sight of our desserts arrived, our stomaches suddenly had more room. I have always admired chefs who could master the art of soufflé, with its temperament nature, but pâtissier @jordan_pilarski sure got our respect with his mini soufflé trio of a dark chocolate one, a honey & lime one, and vanilla bean anglaise one, served with a quenelle of roasted strawberry ice cream. If that wasn’t enough, another dessert was brought out, a decadent chocolate ganache that was incredibly creamy and sinfully delicious, served with caramel popcorn, salted caramel ice cream, and dehydrated chocolate mousse. Oh my! Thank you Salt @chefricklaughlin and pastry chef @jordan_pilarski for my husband’s unforgettable bday dinner, where the food, desserts, wines, presentation, service, and atmosphere were top notched. We even received a little souvenir at the end, a cute little salt box to remember the experience. #saltritzcarlton

3rd course of chef Laughlin’s spectacular tasting menu was Labelle Farm fois gras, caramel apple, onion relish, peanuts, and berry consommé. My only wish was that the fois gras piece was bigger. But then again, perhaps it’s better for us to have this ultra rich & indulgence dish in moderation. This 4th course was actually not a part of the four-course tasting menu, but @chefricklaughlin added as an extra treat for us, and what a treat it was. Chilean sea bass, charred octopus, bok choy, shiitake, coconut broth, and bamboo rice I have used bamboo rice before in my cooking and was delighted to find another chef in Jax using it, as its fragrant and flavor is more superior than other rice. Unfortunately again, I forgot to take a pic of this dish, which could be a sign that we were having too much fun to remember to document our meal sometimes. Our 5th course entree was the chef’s own incredible version of steak & egg: with thin slices of raw beef tenderloin for us to sear on a hot 250 Million year old Himalayan salt block, grilled lobster, and fried quail eggs on a cute mini cast iron pan. Everything tasted great and the presentation was on point, combining a striking balance between form and function. Bravo @chefricklaughlin. Kudos also to our sommelier as we also had wine pairing and wine complimented each dish very well. #saltritzcarlton #chefricklaughlin

After hearing so many great things about Ritz Carlton’s Salt restaurant, and after seeing @chefricklaughlin’s impressive food pix on his IG, I decided to book a table for my husband’s bday. What a wonderful gastronomy experience it was, and Salt is now one of our fave restaurants in Jacksonville. Staying true to its name, 3 varieties of salt were brought out shortly after we sat down: Smoked fleur de salt, citrus salt, and cypress
volcanic salt flakes, for us to enjoy with warm bread and butter. Our 1st course from our four-course tasting menu was
Kampachi salad (like ceviche) with compressed water melon, avocado purée, pineapple tomatillo, and the yellow paper thin crispy looking things are breadfruit crisps. Never even heard of breadfruit before, but was told it’s a family of grapefruit. Tasted and looked like dehydrated cassava chips, light and yummy. Unfortunately, I forgot to take pic for this dish :(. 2nd course was their signature dish, a delicious and beautiful presentation of prawns, grits, green tomato marmalade, goat cheese, and balsamic. Chef de cuisine Rick Laughlin did a brilliant homage to our city’s shrimp and grits. #saltritzcarlton #chefricklaughlin

Sometimes the simplest food is the most delish: roasted oyster mushroom with white wine mushroom emulsion, fried julienne leeks. Condiments: sriracha powder, truffle salt, chocolate salt, crispy garlic. (Thanks @perseny for the salt variety inspiration). #truecooks #instachefs #chefsofinstagram #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #highendchefs #oystermushrooms #oystermushrooms #gourmetsalt #gourmetsalts #friedleeks #veganfood #vegetarianrecipes #vegetarianfood #deliciousvegetarian #deliciousvegetarianfood #gourmetvegetarian #thetastecurator #tastecurator

Sometimes you just want some home down comfort food, like these Vietnamese braised pork ribs. Although it contains 17 ingredients to marinate, but is really easy to make and always delicious #vietcooking #vietcook #vietchef #vietnamesecooking #vietnamesechef #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #vietnamesechef #vietnamesechefs #tastecurator #thetastecurator #braisedshortribs #shortribs #comfortfood #comfortfoods

Roasted some baby eggplants hassle back with slices of lemon and carrots, and sprinkled with Thai basil at the end. Don’t they look so pretty with all the bright colors? #healthyvietnamesefood #vietcooking #vietcook #vietchef #vietnamesecooking #vietnamesechef #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #vietnamesechef #vietnamesechefs #tastecurator #thetastecurator #veggie #veggies #creativevegan #babyeggplant #babyeggplants

This tomato salad was inspired after eating at @elevenmadisonpark. Although a simple salad but Chef @danielhumm expertly executed it with red & yellow heirloom tomatoes, white currants, and spheres of strawberries. My VIGLO (see bio for definition) version has yellow heirloom tomatoes, spheres of dragon fruit, and pitted fresh longan (a delicious fruit in Vietnam, smaller than lychee with a more fragrant, elegant taste, and its translucence looks similar to currant). This salad is not hard to make, just labor intensive, but the hand peeling of each tiny tomato is worth it because you’re left with this silky delicious taste of fresh tomatoes, complimented by the exotic fruits and my light fish sauce citrus champagne vinaigrette and olive oil #gourmetsalad #tomatosalad #asianfood #asianfoods #asianfusion #asianfusions
#deliciousasianfood #vietcooking #vietcook #vietnamesecooking
#truecooks #instachefs #chefsofinstagram #homechef #homechefs #popupchef #asianchef #asianchefs #vietnamesechef #vietchef #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #gourmetchef #gourmetchefs #asianchef #asianchefs #tastecurator #thetastecurator

Ever since we returned from Iceland, we kind of craved fish & chips, a dish we hardly ever ate before because, well, deep fried food is not exactly healthy. But when in Rome, right? The cods there were so big, white and flaky, and of course battered deep fried is one of the best ways to eat them. So when I saw some fresh cod at Publix, I decided to make my own version of fish & chips by VIGLO (see my bio for definition) it up: with a Vietnamese flat green rice “cốm” crust, served with a Vietnamese lemon chili sauce. And instead of the usual fries, I made crispy okra. I think okra is the most underrated veg. I want to revive & promote more folks to eat okra, the way chef @davidchang did with Brussel sprouts. #asianfood #asianfoods #asianfusion #asianfusions
#deliciousasianfood #vietcooking #vietcook #vietnamesecooking
#truecooks #instachefs #chefsofinstagram #homechef #homechefs #popupchef #asianchef #asianchefs #vietnamesechef #vietchef #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #gourmetchef #gourmetchefs #asianchef #asianchefs #tastecurator #thetastecurator #fishandchips #friedokra

Spring rolls stuffed with “chao tom” (grilled shrimp paste, traditionally wrapped around sugarcane as skewers but I used lemongrass stalks this time), cut lengthwise when done to wrap inside spring rolls instead of the traditional boiled shrimp. A healthy & tasty choice. Notice I used morenga leaves as a garnish. They look so pretty peeping out under the translucent rice paper. #healthyvietnamesefood #vietcooking #vietcook #vietchef #vietnamesecooking #vietnamesechef #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #highendchefs #tastecurator #thetastecurator #jacksonvillefoodie #jacksonvillefoodies #popupdinner #popupdinners #jacksonvillemagazine #jacksonvillemag #jackaboutjax #edibleneflorida #springrolls #springroll

I did a different kind of surf & turf, with Argentinian steak drizzled with chimmichuri sauce, roasted asparagus, Brussel sprout leaves, pennyworth leave, and scallop macaron. The last item was inspired by the brilliant & creative chef @marcus.jernmark in Sweden. He took 2 pieces of scallops sandwiched between slices of truffle, and fried the whole thing coated with Koshihikari rice crust tempura. (At least, that what I thought he did, based on his IG pic). I didn’t have fresh truffle so I used nori in the middle, coated the whole thing in tempura batter but I also rolled it in furikaki before frying to further compliment the seaweed center. I know Instagram gives us all kinds of ideas and inspirations, but I just don’t think it’s cool to use another chef’s idea and claim it your own. Copying is the highest form of flattery, but not if you don’t give credit to its creator. There’s another word for that. BTW, the scallop macaron was a winner with my fam- delicious! Thanks chef @marcus.jernmark #chefsinspiration #popupchef #popupchef #homechef #homechefs #homechefmeals #tastecurator #thetastecurator #foodstagrams #foodlover #gastronomy #truecooks #gourmetchef #foodforfoodies #steak #steakdinner #steakdinners #argentiniansteak #homemadesteak #eatathome #homechef #foodstagrams #pittsburghstyle #argentinianstyle #argentiniangrill #surfandturf #surfturf #scallops #scallop #furikaki

I love making my own dumplings using the most quality ingredients and trying creative filling combos. My latest garnish obsession is “ rau má” leaves (pennyworth). I used to drink pennyworth juice as a kid, so refreshing with ice and a little sugar. But I never knew how beautiful pennyworth leaves were until recently, and realized I could use them as a garnish, almost like a bigger, less delicate version of nasturtium leaves, don’t you think? #dumpling #dumplings #asiangourmet #gourmetchinese #steameddumplings #steameddumpling #homemadedumplings #homemadedumpling #popupchef #homechef #homechefs #homechefmeals #asianfood #asianfoods #asianfusion #asianfusions #tastecurator #thetastecurator #foodstagrams #foodlover #gastronomy #truecooks #gourmetchef #foodforfoodies #deliciousasianfood #deliciousasian #chinesefood #chinesefoods

Tried on a new recipe: chargrill shrimp & pork lemongrass mousse stuffed in lemongrass stalk. I like the presentation, and the lemongrass flavor that is further infused when it’s in contact with the heat of the grill #asianfood #asianfoods #asianfusion #asianfusions #tastecurator #thetastecurator #gastronomy #truecooks #gourmetchef #instachefs #gastroart #chefsofinstagram #deliciousasianfood #deliciousasian #deliciousfoods #homechef #homechefs #popupchef #asianchef #asianchefs #vietnamesechef

We stayed within walking distance from Icelandic Concert Hall, Harpa, so it was a pleasant sight to behold when we walked passed it numerous times while in Reykjavik. The architect made its exterior of geometric colored mirrors from the massive front glass window to look like fish scales from afar. And the view from the 5th floor of the building was even more amazing. We could see certain glass pieces are of different colors and strategically placed to give the building a holographic prism of fish scales look. So breathtaking. And of course we couldn’t leave Iceland without seeing the Geyser hot spring area, with its geyser explosion every 5-10 minutes or so, as a result of boiling, pressurized water (from nearby volcanos) and steam spraying out of the geyser's surface vent (a hydrothermal explosion) #concerthallreykjavik #iceland #icelandtravel #icelandtravels #amazingarchitecture #amazingbuilding #amazingbuildings #geyser #icelandgeyser #naturalgeyser #naturalwonders #naturalwondersoftheworld

The sands on this beach were formed from black rocks/pebbles. They start out a gray color in big-sized rocks, exactly the kind we have in front of our home (called Mexican pebbles in the US). And the closer you get to the water, the rocks get darker and smaller, where they become black sand. So amazing to see. More amazing natural wonders with these waterfalls. #blackbeach #icelandbeach #icelandbeaches #icelandwaterfalls #icelandwaterfall #icelandblacksandbeach #wondersoftheworld #wondersoftheworld🌎 #wondersofthesea #wondersoftheearth

The beauty and serenity of Iceland’s Blue Lagoon was indescribable. Our camera could only capture one corner at a time, of the massive spring water pool. We were given facial masks to pamper our skin, while enjoying the natural warm spring water against the crisp chili air. Equally impressive was how the Icelandic used technology to efficiently run this #1 tourist attraction. Each of us was given a bracelet which was programmed to open & lock our lockers, and pay for drinks at the pool bar, so we wouldn’t have to bring money or credit cards into the pool. Why don’t we have this kind of technology in the US for spas and hotel pools? We had a surprisingly great meal at their restaurant Lava. Spending the day at the Blue Lagoon was my fave part of our whole Iceland trip #bluelagooniceland #lavarestaurantbluelagoon #lavarestauranticeland #naturalspringpool

Known for its outrageous food cost, a burger or any simple dish starts out around $25 in Iceland. Most ingredients have to be imported because they can’t grow much due to its weather. But their seafood and lamb were delicious, fresh, with local ingredients. Famous for its fish, Messinn was our fave with their rustic seafood dishes and everything-thrown-in-one-skillet style. The fish & chips at Reykjavík Fish was the town’s fave. The recent pop up of Reykjavik’ street food court was a pleasant surprise, with a variety of modern food stalls. There was even a “banh mi” place there. And we just couldn’t complete our trip without tasting their unique licorice ice cream, done in every way you could imagine; quite good #reykjavik #reykjavikfood #icelandfoods #icelandfood #reykjavik #reykjavic #reykjavikfoodtour #reykjavikfoodie #icelandfoodie #messinn #messinnreykjavik #reykjavikfish #reykjavikfishrestaurant #reykjavikeats #icelandicecream #licoriceicecream

I love mushroom so I was excited to check out this mushroom farmhouse/bistro, Fluđa Sveppir in Iceland. However, we were disappointed that we didn’t actually get to see the mushroom farm per se but just posters of the documented process of how they grow their mushrooms. And their mushroom buffet could expand a bit to have more items than just a mushroom soup (which was delicious), a mushroom dip, bread, and some mushroom condiments. The mushroom ice cream sounded so interesting but a bit weak on any mushroom flavor, tasted like an ordinary vanilla ice cream. Maybe that is why the place wasn’t as packed as the tomato farm bistro. Still, it was a charming experience to eat out in their patio just a few yards away from their horses. #reykjavik #reykjavikfood #icelandfoods #icelandfood #farmrestaurant #uniquedining #uniquediningexperience #greenhouserestaurant #mushroomfarm #mushroomfarming #mushrooms #mushroom #mushrooms🍄 #mushroomsoup #mushroomsoup🍄 #mushroomicecream #flúðasveppir #fludasveppir

Although Iceland is not known for its food, we managed to find some unique, worthwhile dining experiences- like this tomato farm house, Friđheimar, a restaurant within this giant green house with rows of tomato vines, as well as outdoor seatings. Each table has a pot of fresh basil so you could put them in your food. Tomatoes are known to start to diminish their nutritional values as soon as they are picked. So we got to taste the freshest tomatoes cooked in a variety of ways: tomato soup, pasta with tomato sauce & fresh tomatoes, skewered chicken with heirloom tomatoes, even a tomato beer (quite delicious). A lot of fruits and veggies nowadays are not as healthful as they were 30 years ago. What gives? The reason has to do with the farming industry's desire to grow bigger vegetables faster. So the chemicals used in these fertilizers actually decrease the produce’s nutrient absorbability from the soil. And tomatoes lose their nutrients the fastest. That is why tomato is the one produce that is probably healthier eating from the can than fresh (when the ripest tomatoes are used to can while their nutrients are locked in), or you could eat organic tomatoes or at a tomato farm like this #organictomatoes #organictomato #tomatofarm #tomatofarmer #tomatofarmers #tomatosoup #tomatosoup🍅 #tomatopasta #tomatobeer #reykjavik #reykjavikfood #tomatofooddiary #icelandfoods #icelandfood #farmrestaurant #uniquedining #uniquediningexperience #greenhouserestaurant #fridheimar #fridheimargreenhouse

This would have been boring baked tilapia but not after I plated it. We eat with our eyes so why not put some efforts into our food presentation? Green bamboo rice, daikon flutes, tilapia, topped with purple carrot scales, garnished with roasted okra & wasabi coconut sauce, and sriracha on yellow beet petal #jacksonvillefoodie #jacksonvillefoodies #popupdinner #popupdinners #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #jacksonville #tastecurator #thetastecurator #bakedfish #bamboorice #greenrice #wasabicoconut #fancyfish #gourmetfish #fishdinner #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #vietnamesechef #highendchefs #plating #creativefish #okra

If you’ve never had this out-of-this-world delicious Vietnamese authentic dish, “bun bo Hue”, you are missing out. (The word Hue is capitalized because it originates from the region Hue). This spicy hearty noodle dish will blow “pho” out of the water. I simmered the broth with beef bones & marrow, chicken backs, pork hocks in charred onion for 16 hours. When simmered for this long (up to 24 hrs), all these rich collagen, gelatin, amino acids, minerals, glycosaminoglycans (which include glucosamine) from the bones are released into the broth. I then strained it, let it cool, and as always, I stored the pot overnight in the fridge so in the morning, I could discard all that nasty layer of dense fat. Then I finished cooking my broth by throwing in lots of sautéed lemongrass, annato seeds and red peppers, and my own home made bbH seasoning (I never use store bought instant bbH seasoning, bc it’s full of preservatives and msg). This time I made bbH with filet mignon (bc my grocer ran out of beef shank), and sliced pork roll (the authentic way to eat bbH) #nomsg #bonebroth #healthyvietnamesefood #vietcooking #vietcook #vietchef #vietnamesecooking #vietnamesechef #jaxchef #jaxchefs #jacksonvillechefs #jacksonvillechef #homechef #homechefs #popupchef #gourmetchef #gourmetchefs #asianchef #asianchefs #vietnamesechef #tastecurator #thetastecurator #bunbohue #búnbòhuế #bunbohue🍜 #bbh #bestvietnamesefood

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