shuna lydon

looking for something particular?

  • Google


Become a Fan

Bookmark and Share

Your email address:

Powered by FeedBlitz

Blog powered by Typepad
Member since 03/2005

« Work Break-Up Blues, part III. The End. | Main | comments on the "work break-up blues" series »

18 January 2007


i absolutely really loved that avocado citrus condensed milk dish myself.

unfortunately when i went that pain perdu was not on the menu which kills me cos it sounds so good.

and chocolate lime as a pairing has been a favourite of mine for a long time, ie I make a lot of pierre herme recipe chocolate lime truffles. I they make a magical, unexpected combination.

glad you got there at last.

Hi Shuna,
That menu sounds amazing. I think I would have to fast for several days though, before taking on so many different foods at one sitting. Yummmmm...

gawd woman@ THAT is decedence! If we make it to the area I hope my SO and I have an opportunity for a gastronomic adventure such as you and J shared. Rah!

Man, I'd love to go to the citrus dinner. I'll actually be in SF that weekend (taking a marmelade class with June Taylor largely thanks to you!) but I think that would be a little much.

I love the description of brown butter...hitting your face like chasmere. That was marvelous.
BUT. What is your beef with my favorite winter vegetable? The glorious cauliflower is a most noble and versatile creature. She can be robust when roasted, seductive and sly when pureed, low-brow when fried, haute cuisine when exploited for her formally floral expressiveness, she has cancer-fighting properties, and when she pokes here pure and innocent white face from amongst her bed of leafy covers she's downright cute to boot.
So I have to ask what she ever did to you?

I so hope you will share your brown butter ice cream recipe with us!

This is so unfair! I can commiserate with you on lousy workplaces, but when it comes to great eating establishments in this part of SoCal is just non-existant. I will savor from afar with your great descriptives!

Thank you, Shuna, for the blow-by-lovely-blow description.

What's more boring than people who try to change your mind about a food you don't like? And yet, sometime when you're bored, try this:

Roast cauliflower, carefully cut and trimmed into florets, at 425F, tossed with fat (1 part butter to 2 parts hazelnut oil), dry mustard, black pepper, a little salt. Don't use too much fat. Turn the cauliflower a few times, so it browns on all surfaces.

When just tender, add a lot of ground hazelnuts, bake a bit more or broil carefully 'til the nuts don't taste raw.

If you don't like this, consider your preference validated and give cauliflower a pass in future!

Thanks again for your writing.

Wow, that is one amazing meal!

I live in LG, so I have dined at Manresa before when my husband and I are feeling rich. I loved your descriptions. The food there is fabulous but what I loved also is the amount of time you get to spend eating. Like having one long orgasm. I also loved the fact that we got a kitchen tour and there were more people working in the kitchen than dining. Thanks.

Oh. Wow.

The way you describe those delicious dishes!

I sat here at work, my mouth watering, stomach rumbling, eyes glazed with food-lust...

Shuna, I'm glad I'm not on a diet. this post would have killed me!

Dear Shuna - I'm glad you had a wonderful time. I was lucky to visit there last November too, it was really lovely and couldn't have been better joined (although briefly) by gorgeous Pim and David...

The comments to this entry are closed.


  • eggbeater

Find Me Elsewhere ~

Chef Resource

  • Chef & Restaurant Database

Eggbeater Archives