Nice…someone finally put together a list of the secret items on In-N-Out’s secret menu. Turns out it’s larger than their regular menu: http://www.badmouth.net/in-n-outs-secret-menu/

So, this fall I had a business trip to Paris which I saw as the perfect opportunity for Frank and I to finally take that cooking trip to the south of France I’ve dreamt of my entire life. After a scene literally taken out of Planes, Trains and Automobiles we arrived at the 17th century country house of Patrick Payet, a former restaurateur who’s all too quick to inform you of his mention in Peter Mayle’s popular book “A Year in Provence” which, in all fairness, is a really great book, but horrible movie starring Russel Crowe and this little actress named Marion Cottiliard. (We unfortunately Netflixed this movie the week before we left in an attempt to psyche ourselves up for our adventure, instead we ended up bewildered and mourning our beloved Ridley Scott, who’s clearly gone soft.) Anyway, I digress…

Roussillon was unbelievable. We arrived in the town center to meet Patrick at dusk, my favorite time. We caught our first glimpses of the of natural ochre colored houses and pale pink and orange cliffs in shadow but we really had no idea what we in for. Patrick then led us up the worlds windiest road and bumpiest driveway in our most exhausted state only to find his kind French family welcoming us into their home with what else, food.

They served us fresh fish with pink peppercorns, perfectly roasted root vegetables and lavender ice cream. We laughed about their daughters complete distaste for cheese and how this is French sacrilege! We slept like babies. In the morning we opened our window to the view of an old converted ochre dye pool, ancient olive groves and across the valley we could see the fading ruins of the Marquis De Sade’s castle in the morning mist. We were totally speechless.

We went downstairs to start our day like any sane person visiting France would, with strong coffee, flaky, chewy croissants, baguettes, local jam, lavender honey, fresh fruit and yogurt.

After our carbo-loading extravaganza we sat and tried to absorb that rarest of commodities, silence. Every now and then our silence was broken by frenzied dog barking and the boom of a hunters gun in the distance. “Eet iz za seeezon for zee wild boar,” Patrick informed us. “Eez too baad for zem zey taste so good, no?” he grinned.

For a week our days were filled with fields of ripe Cavaillon melons lit by the sun, acres of apples and butternut squash being loaded into crates and hauled off to market and endless vineyards dripping with ripe, juicy dark purple grapes—the last of which we were lucky enough to eat right off the vine just days before they met their fates as the Languedoc regions vintages of the future.

I can’t wait to share the recipes we learned in Patrick’s wine-soaked provincial kitchen. I plan on breaking it up into several posts so as not to overwhelm.

Bon appetit!

As luck would have it, Rachel and I pulled over in Calimesa, CA to get something to eat on our way to Palm Springs, that’s how we discovered George’s Market (German Style Specialties). George is the butcher extraordinaire and the shelves of his market are lined with thousands of imported goods from Germany. I’m not kidding, anything and everything you can imagine (and some things you can’t) are all here: meat, bread, sauerkraut, pickles, chocolates, candies, drinks, jams, desserts, cheeses, mustards, wine and beer—yes beer. (I’ll get to that in a bit.)

The first thing that struck us when we got inside was the crowd; the place was packed! Not only that, but several people came right up to us and told us their favorites that we absolutely, “had to get.”

I’m not joking, one man told us, “George’s bacon is the best! You have to try it. I brought it on my last camping trip and people were still talking about it on the way home.” Another said we had to get the Rye Bread while we could. “It’s delivered fresh twice a week and it always sells out.” They weren’t kidding either, it sold out before we could get to it. Someone told us we had to try the Smoked Pork Chops—which we did. “They’re the best, they will spoil you.” I can honestly say, I’ve had them, and they will.

As if all that wasn’t enough, the refrigerators along the back wall are stocked with hundreds of amazing German and Belgian beers. This is my Valhalla!

My litmus test for German beer is Weltenburger. This beer is from the oldest monastery brewery in the world, established in 1050. Yes, you read that right—1050—and I can never find it. When I see it, I stock up. Not only did George carry it, he has more varieties of Weltenburger than I’ve ever seen. I always stock up.

George’s Market has become a mandatory stop for us whenever we head out to Palm Springs now (sometimes we even stock up on our way back.)

George’s Market
1023 Calimesa Blvd, Calimesa, CA 92320
(909) 795-5320

This is one premium sake! Gekkeikan Horin is a “junmai daiginjo” sake made with select rice polished to 50% of its original size and is slowly fermented at low temperatures. It’s light with fruity notes and is (dangerously) easy to drink. A perfect paring for some fresh Yellowtail or Tuna. Serve slightly chilled and look to spend about $36 for a bottle.

Gekkeikan Horin Sake

WOW, Finally! Small plates, big food. Now this is the kind of place I’ve been waiting for! I was a bit trepidatious when I first saw the location for BIN 8945. Being the third point in a triangle consisting of West Hollywood’s arguable epicenter “the Abbey” and the equally infamous “Hamburger Haven” on the corner of Santa Monica Blvd and Roberston (not exactly known for its fine cuisine.)

The space BIN 8945 now occupies seemed to be cursed. Over the years it’s been home to many mediocre establishments involving incredibly average food, and I’m being kind. The thought proccess I suppose being that in that location, you’ve already got the foot traffic so why bother working so hard to make great food? How wrong these silly predecessor’s were to underestimate the neighborhoods desperate need for a culinary ray of light—something that was not lost on wine guru David Haskell (Le Cirque, Aquavit). David is passionate about wine and it shows. Expect to learn, and hopefully drink, something new; and if you forget the name of that fabulous bottle? Don’t worry, he’ll remember and email it you the next day. Just don’t forget to get his card on your way out. On his reccomendation we tried a fantastic wine from Isreal…who knew?

So yeah, yeah, all this talk of wine, what about the food? One word, YUM! Lots and lots of little plates to try and discuss amongst ourselves. My favorite way to eat. All kinds of flavors and textures from a range of cuisines. One of the highlights was the coconut curry mussles with spicy sausage. OMG! These were so good they defy words. The beef cheeks were another table favorite as were the fried oysters. Is it possible not to love a fried oyster? I think not. We ordered them twice.

BIN 8945 has quickly become a favorite late night spot for LA chefs, and once you’ve eaten here you’ll see why. They’ve even begun doing guest chef dinners. On March 25, chef Ludovic Lefebvre of Bastide fame will be there.

Bin 8945 is a breath of fresh air for a homesick San Franciscan. We had a life affirming meal and left totally energized. I can’t wait to go back and try their menu by new chef Michael Bryant who worked with mentor Norman Van Aken as his executive sous chef at both Coral Gables and Norman’s…mmmmmmmm…sounds like another delicious adventure to look forward too. Amen.

BIN 8945
8945 Santa Monica Blvd.
310-550-8945

On the plane to San Francisco Rachel and I read about “Let’s Be Frank” Hot Dogs, the brain child of Sue Moore of Chez Panisse and Larry Bain of Acme Chophouse. The Let’s Be Frank Omega Dogs are made from grass-fed beef and are served on a warm bun from Lafayette’s Cakebox Bakery. These dogs have no hormones, antibiotics, or chemicals. We were intrigued and added it to our list of must-have meals during our stay.

Sue and Larry started with hot dog stands outside the ATT ballpark in San Francisco and it’s grown from there. We were lucky to find a cart as we strolled along Crissy Field and knew it was meant to be. These dogs are long and skinny (my personal preference), so you get the perfect bite each time. I went with it all: ketchup, mustard, relish, and sauerkraut. Wow! These dogs rock.

Once again, you can’t beat simple food with great ingredients. If you’re ever in the Bay Area and have a jones for a (not so) guilty pleasure, find one of these dogs. They’re off the hook (or is that leash?)

Let’s Be Frank, San Francisco