Posts Tagged Ritz Carlton San Francisco

Ron Siegel’s Black Cod/Chilean Seabass, Daikon, Shimeji, Tatsoi, And Dashi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/12/05/miso-soup/ My first introduction to Ron Siegel was his appearance on Iron Chef Japan.  Looking at the food that he presented at the end of the lobster battle and listening to the comments being made, I thought to myself,”if it’s really that good, I really want to try his food […]

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Finding Arima Sansho

I recently saw an offering from Iron Chef Michiba which could be best described as wagyu beef, lotus root (aka renkon), snow peas with arima sansho in sukiyaki sauce.  An online translation of the offering can be found here: http://translate.google.com/translate?sl=auto&tl=en&js=n&prev=_t&hl=en&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fwww.michiba-shunsara.jp%2Fmenu%2Fsz002.html&act=url and the video of Iron Chef Michiba making the dish can be found here – […]

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Ron Siegel’s Salmon On Shrimp Ravioli, Watercress Puree And Espelette Oil

During my honeymoon stay in San Francisco, I came across the May 2011 edition of Haute Living which had a recipe for Ron Siegel’s Salmon, Shrimp Ravioli with baby vegetables, watercress puree and espelette oil (see: http://www.hauteliving.com/2011/05/ron-siegel-presentation-sm/).  So I decided to see if I could make a serving of this for myself. So the recipe […]

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A Weekend Supper Of Tomato Salad And Roasted Cornish Game Hen

With my wife away this weekend on a roadtrip, I decide to add some ‘new’ dishes to my repetoire.  Recalling how much I enjoyed the meal at the Ritz Carlton, SF, I decided to try a recipe from Chef Ron Siegel.  If my memory serves me right (with apologies to Chairman Kaga), Thomas Keller (Chef […]

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Ritz Carlton Dining Room, SF, 9 Jun 2011

The Dining Room Nine Course Menu Rissole Of Braised Chicken Spicy Panko Crusted Crab Cake          Mango Puree, Cilantro Oil Miyagi Oyster And Gelee Of Miyagi Oyster Liquor         Cedar Smoke Maguro Sashimi * Maguro Wrapped Geoduck And Dungeness Crab * Maguro With Ryuhi Konbu Marinade * Matcha gelee with osetra caviar Seared  […]

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Ritz Carlton Dining Room, SF, 28 Dec 2004

The Dining Room Nine Course Menu Shrimp ‘Cocktail’ leek/fennel pureee, onion jus Chestnut truffle ‘espresso’ Dill’d Lobster uni avocado panna cotta, vanilla olive oil Chilled Salsifi Veloute hog island oysters, leeks, osetra caviar, kendall farms crème fraîche Crab Salad winter citrus salad, avocado, orange infused olive oil Medai glazed baby carrots, red wine braised shortribs, […]

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