Haha :)
Part of my non-fattening breakfast, lunch and dinner at Seattle’s legendary Lunchbox Laboratory:
→ Marsala Mushroom Monster: 1/2 pound Super Beef (grass fed Rib Eye, Sirloin and Prime Rib) patty, Cheddar Cheese, 7 pieces of Maple Bacon, Marsala Onions, Mushroom Duxelle and Mayo on an organic Essential Baking Company kaiser roll.
(Reverse angle // Entire meal)
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Photo subject-Sunday brunch
Eggs in a Toasty nest
2 eggs nestled in a bed of hashed browns with bacon, grilled green peppers, fresh tomatoes, onions & garlic topped with cheddar cheese and served with biscuits.
Amazing
Seared persimmons with Jamón Ibérico Fermin
Jamón Ibérico, caramelized persimmons, walnuts and a Pedro Ximenez reduction
The Bazaar by José Andrés
465 S La Cienega Blvd
Los Angeles, California 90048
(310) 246-5555
Non-fattening breakfast, lunch and dinner at the always unreal Lunchbox Laboratory (clockwise starting with the burger):
→ Marsala Mushroom Monster: 1/2 pound Super Beef (grass fed Rib Eye, Sirloin and Prime Rib) patty, Cheddar Cheese, 7 pieces of Maple Bacon, Marsala Onions, Mushroom Duxelle and Mayo on an organic Essential Baking Company kaiser roll.
Hand-spun Key Lime Pie Milkshake (the best shake I’ve ever had)
Nesbitt’s Strawberry Soda (made with Pure Cane Sugar instead of Corn Syrup)
Sweet Potato Fries with Kosher Salt and a side of Sweet Chile Mayo
- Elizabeth Taylor
Made breakfast for Allison this morning. Homemade eggs benedict. She made the bread earlier this week, we got some amazing thick cut bacon from Whole Foods (it’s amazing). And I experimented with poached eggs and hollandaise sauce. Here’s how I did it:
Watch this video for instructions on how to poach the eggs
Here’s a recipe for Hollandaise sauce that I based mine off of (didn’t use the cream)
the golden state in los angeles
