Desserts

Nick and Stef’s Steakhouse : Reopened and Reinvented

Posted on by Bikini Lifestyles in Food

Nick and Stefs logo

COMPLETELY TRANSFORMED NICK + STEF’S STEAKHOUSE

REOPENS IN DOWNTOWN LA
Nick and Stefs LA

Following a “down to the studs” renovation, Nick and Stef’s Steakhouse, the flagship steakhouse from celebrated Chef and Founder of Patina Restaurant Group, Joachim Splichal, has reopened, been redesigned, and has a new Executive Chef, Andreas Roller, who is presenting a sensational new menu and dining experience.

With a chic new decor incorporating classic steakhouse style with contemporary designs, the 16-year old newly reopened Nick and Stef’s celebrates its long standing tradition of offering cured meat selections with an emphasis on a newly added 28-day onsite aging of premium cuts. Comprehensive raw bar and seafood options, a wine program consisting of over 500 labels including selections from Splichal’s personally selected vintages, a mixology program rooted in mid-century cocktails and unparalleled service for which the brand is  known, are at the core of the new iteration of Nick + Stef’s Steakhouse.

Chef Andrew Roller of Nick and Stefs

Chef Andrew Roller with Susan Irby

The Cuisine –
Adhering to the founding principles of Nick + Stef’s Steakhouse, the menu by Executive Chef  Andreas Roller remains focused on celebrating top tier ingredients through traditional  steakhouse fare with a contemporary flair. As to be expected, meat is the focal point of both the  lunch and dinner menu. USDA prime onsite 28-day dry aged selections in addition to  showstopper options such as a Tomahawk Rib Chop or Prime Fiorentine T-Bone are carefully grilled over oak and mesquite.

Filet TriTip from Nick and Stefs

Filet Mignon and TriTip

Other large scale menu items, available for pre-order, include a  Whole Roasted Suckling Pig, Dry-­‐‑Aged Prime Rib, Whole Roasted Leg of Colorado Lamb and
Loup de Mer. For individual dining, other new meat experiences include Black Angus Beef,  imported and domestic Wagyu, along with a varied selection of grassfed cuts. Burgers and  sandwiches are also showcased during lunch service. The menu also features smaller bites  during lunch or dinner and an extensive list of returning classic sides alongside new innovative vegetable small plates.

Crispy Cauliflower

Crispy Cauliflower from Nick and Stefs

The new menu includes an expanded look at seafood, inclusive of entrees, a raw bar with $3  oysters, seafood cocktails,

Oyster Sake Shooters

Oyster Sake Shooters at Nick and Stef’s

and shellfish platters. The new seafood program is focused on fresh catch fish selections.

Classic Oatmeal Cookie

Classic Oatmeal Cookie at Nick and Stef’s

Rounding out the menu for lunch and dinner, a dessert course highlights items that evoke a  sense of comfort and contentment. Warm Buttermilk Cinnamon Doughnuts, Rum Raisin  Chocolate Soufflé Cake, Oatmeal Cookie, and a large selection of domestic cheeses are just a few  of the choices.

Cinnamon Doughnuts

Nick and Stef’s Cinnamon Doughnuts

More about Chef Andreas Roller –
Newly appointed Executive Chef is German Master Chef Andreas Roller, an internationally educated and experienced culinary talent who has created a global and diverse menu. Sourcing only the finest cuts of meat and carefully curated specialty items, Chef Roller has a long and dedicated relationship with Patina Restaurant Group,  including stints at the Hollywood Bowl and Disney Concert Hall. Prior to Patina Restaurant Group, Chef Roller’s culinary success includes tenures at three Michelin-starred restaurants, projects in Australia and London, along with the 2004 Olympics and the world’s only seven-star hotel, the Burj Al Arab located in Dubai.

Cocktails, Fine Wines, and Premier Water, Nick + Stef’s Beverage Program –
Whether for after work drinks or to supplement a formal dining experience, Nick + Stef’s  Steakhouse will be a premier destination for wine and mixology lovers. The sleek front bar  captures the overall spirit of the new Nick + Stef’s with a varied menu saluting classic libations  and introducing contemporary signature cocktails. With a focus on carefully curated small  batch labels and top-shelf selections, the cocktail program harkens to the golden age of  steakhouses when a steak was always consumed with a cocktail in hand.

Cocktails at Nick and Stef's

Selection of Nick and Stef’s cocktails

For wine aficionados, this may be the most exciting new wine list in the city. The new menu
presents over 500 labels reaching across the globe while incorporating private vintages selected
personally by Splichal, in partnership with the dedicated Sommelier/Assistant General Manager
Alejandro Marchesini. The wine list features many labels previously only found at auction and
not available at other dining destinations in the city.
Patina Restaurant Group’s popular water menu, crafted by America’s only water sommelier,
featuring 4 flat and 4 sparkling natural spring waters will be offered as well.

Ceviche selection at Nick and Stef's

Albacore with Jalapeno

About Nick & Stef’s Steakhouse
Named for Patina Restaurant Group Founder / Chef Joachim Splichal’s two sons, the restaurant
opened its doors in 1999. The sophisticated, contemporary, and eclectic setting includes a
stunning outdoor terrace for al fresco dining and after-work cocktails, as well as the only
display dry-aging room in Los Angeles.

Nick and Stef’s Steakhouse
the premier destination for meat lovers in the heart of downtown LA
330 SOUTH HOPE ST.
LOS ANGELES, CA 90071
RESERVATIONS: 213 680 0330
Open for lunch Monday through Friday
Open for dinner 7 nights a week


Festival Gourmet International Puerto Vallarta… World Class Cuisine

Posted on by Bikini Lifestyles in Travel

Festival Gourmet International Puerto Vallarta… World Class Cuisine

Puerto Vallarta sunset
Puerto Vallarta sunset

Festival Gourmet International
20 Aniversario
Puerto Vallarta, Mexico

Villa Premier Resort and Spa Puerto Vallarta
Recently, I was recommended by The TASTE Awards to represent the USA as a Celebrity Chef Ambassador to the Festival Gourmet International in beautiful Puerto Vallarta. Although I knew Mexican cuisine was more than just guacamole, chips and salsa with a little shrimp, rice and beans thrown in, I had no idea the gastronomic experience I was about to embark on. Here, in beautiful Puerto Vallarta, renowned Chefs converge for 10 days of gastronomic excellence in one of the most beautiful regions of Mexico to enlighten gourmet enthusiasts with real gourmet cuisine from Mexico’s top chefs and their invited chefs from around the world.
Festival Gourmet International Grand Opening Gala
Each year, Puerto Vallarta is home to the Festival Gourmet International which was founded 20 years ago by three esteemed Chefs, Thierry Blouet, Heinz Reize, and Roland Menetrey who have now become the culinary “Tres Mosqueteras” (Three Musketeers) sharing “una ideologia” (one message)… “love and passion – the salt and pepper for good taste!”

Founding Chef Heinz Reize with guest chefs
Founding Chef Heinz Reize with guest chefs

Setting out to present the best cuisine in Mexico, this 10-day gastronomic celebration is a culinary immersion into top local restaurant and resort chefs who then invite noted chefs from around the world to join them in hosting Chef and Winemaker dinners which has grown beyond Puerto Vallarta to include Riviera Nayarit and Tepic resort destinations.
Festival Gourmet International party guests
For 20 years, food lovers and gourmands have flown in from all over the globe to experience some of the finest cuisines imaginable. Kicking off this year’s Festival was the Gourmet Village Grand Opening event in the expansive courtyard of The Westin Resort and Spa Puerto Vallarta. Patron Tequila tastings, Moet & Chandon, specialty cocktails, gourmet cheeses, and dishes from the chefs including foie gras from Rougie, grilled oysters on the half shell, duck confit, salt cured bass, and braised pork belly.
Natural Mexican Cheese
Salmon from Boca
Oysters on the half shell
Each day was followed by magical nights of food, wine, tequila, cocktails, live music and jazz at participating restaurants such as Café des Artistes, La Palapa, Cafe Trio,The River Cafe and more.
Live Music during Festival Gourmet International

Local resorts also hosted cooking shows, jazz, wine and cheese, and private receptions featured at Villa Premiere Hotel and Spa, Garza Blanca Preserve Resort and Spa, Hilton Puerto Vallarta, CasaMagna Marriott Puerto Vallarta, The St. Regis Punta Mita Resort among other noted resorts and spas.

Chef Ryan at La Palapa

La Palapa’s “Chef Invitado” (Guest Chef) Ryan Steyn graduated from the Swiss Institute of Hospitality and currently opened El Jardin de Adobe in Baja, California. Of his selections for Festival Gourmet International were Ceviche Negro (Black Ceviche) with squid ink, sea urchin and avocado meringue, Pulpo Asado (Grilled Octopus) with ginger avocado dressing, Atun A La Parrilla (Tuna Steak) which is seared tuna with salicornia and smoked heirloom tomatoes. For dessert, selections include Profiteroles with cream of tequila sauce, Pay De Coco Y Canela (Coconut and Cinnamon Pie) and Tropical Cheesecake with passion fruit sauce.

Black Ceviche from La Palapa
Black Ceviche from La Palapa

Tuna Steak from La Palapa
Dessert selections from La Palapa

Chef Jesus Gibaja is owner of Gibaja Gastronomia and is host of the television show, Gibaja Cuisine. As guest Chef at Villa Premiere Hotel and Spa Puerto Vallarta, Chef Jesus said, “it is a mistake that people think Mexican food has to be hot but no, this is not true.” Chef shared that everything in Mexican food is a trilogy of corn, chili, and beans… all kinds, all varieties. When asked about his cooking style, Chef Jesus remembered his father’s cantina in Mexico City. “I never knew,” he said, “my time spent in the cantina with my father would lead to a culinary career. My father was from Spain, so that has influenced my style as well.” On the menu during the Festival, Chef Jesus served a soup that featured banana and cumin, duck crepes, trio of tuna, and lobster cooked with pork fat.
Chocolate Torte

One evening’s festivities featured a Progressive Avant-Garde Dinner in which you dine your way from appetizer to dessert at different restaurants. One stop took us to meet Chefs Bernhard Guth and Ulf Henriksson of Café Trio welcomed Chef Kristoffer Andersson as their guest chef. Chef Kristoffer, from Sweden, pleased diners with a salmon dish featuring roasted pumpkin, pumpkin seeds and fennel. Curious as to how the chef owners, Bernhard and Ulf, came to open a restaurant in Puerto Vallarta all the way from Germany and Sweden, Chef Bernhard replied, “I came here to visit and never left!” Of course, there may be a woman behind that story.
Cafe Trio

Chef Bernhard from Trio
Chef Bernhard from Trio

Salmon with Roasted Pumpkin at Trio

At The River Café, Argentina native and guest chef, Chef Marco Gabriel Fulcheri prepared a Lamb Confit that was most probably the most decadent entrée I have ever eaten. I can’t say “tasted” because there was not a morsel left on my plate. If ever there was a culinary immersion, this was it.
Lamb Confit at The River Cafe

Our grande finale for the evening was certainly grande. Café des Artistes may very well be known as the number one restaurant in Puerto Vallarta and possibly all of Mexico. Owner, Chef Thierry Blouet admires “the inner and outer beauty of every detail” and “cooks for the senses” creating compilations of color, attractive aromas and provocative textures. Chef Thierry invited Chef Carlos Gaytan to join him for this year’s Festival. Chef Carlos is the first Mexican chef to get a Michelin Star and now is Chef-Owner of Du Mexique in Chicago. For dessert, the duo presented a burst of flavors in an array of dishes including a sweet Guacamole con Queso Cotija from El Tuito. Served in a mortar and pestle, this dessert guacamole featured fresh pomegranate and cinnamon sugar wafer crisps.
Guacamole con queso at Cafe des Artistes
Dessert bar at Cafe des Artistes

It is no surprise the Festival Gourmet International just celebrated its 20th Anniversary. What Chefs Thierry, Heinz and Roland created out of “love and passion” for good taste has become the premier event for good friends new and old to celebrate the love of food, exchange ideas and share talents in a gorgeous, relaxing “avant-garde touristic destination presenting the best cuisine in Mexico” and beyond.

Chef Thierry Blouet
One of the founding chefs, Chef Thierry Blouet

Make your reservations now to attend the Festival Gourmet International 21, November 13 – 23, 2015… festivalgourmet.com

visitpuertovallarta.com

Chefs Carlos Ulloa Velazquez and Jose Ivan Loera Gonzalez of Hilton PV
Chefs Carlos Ulloa Velazquez and Jose Ivan Loera Gonzalez of Hilton PV