Nineteen days ago, something astronomically amazing and delicious opened up in Studio City.
Tuning Fork is a brand new gastropub located off of Laurel Canyon Blvd and Ventura Place. I was blessed with the opportunity to get in there about a month ago to give a beer education and pairing class to the staff, and was able to make it in to try even more off the menu.
Everything I was able to sample last time was mind-blowing…
Unfortunately Fortunately, I wasn’t allowed to order off the menu. Chef Marc, who is absolutely insane and a complete genius, saw me come in, ran over to me and said, “Don’t touch that menu. I’m making your meal.”
You never argue with Chef Marc.
First out came the Water – flatbread with salmon, housemade horseradish creme fraiche, spiraled cucumber and red onion. I’m not a fan of raw salmon, lox or any other name you can give it, but I could not stop eating this. I can actually say that I am now a fan of raw salmon…on this flatbread…
Duck and goose Foie Gras served with crispy fried onions, cranberry bread, candied almonds, dried grapes, pickled red onion and sour cream and bacon ice cream. Seriously. Combine a piece of everything and prepare to be sent off to another world. Again, I’m not a fan of liver at all, but this dish was mind-boggling and so beautifully presented. At this point, I was getting quite overstuffed… Luckily, I had a friend join me to help finish of the rest that was yet to come.
Our producer from Summer Campbell, Jenny! Luckily, like me, she’s willing to try anything and be told what to eat by a mad/genius chef.
After the Foie Gras came our palate cleanser – pickled melon and cucumber. So simple, yet so unique and utterly delectable.
This was followed by the Lost Sailor – beer battered whitefish, fresh tartar sauce, pickles and pepperoncini all wrapped up in a soft brioche roll. Crisp, light and flaky with nice acidity from the pickles cutting through the creamy tartar sauce. All of this was balanced by a Lagunitas Hop Stoopid thanks to a wonderful pairing suggestion by our waitress.
At this point, I couldn’t fit anymore in.
So Chef Marc brought out the big guns – Death by Chocolate. Rich pieces of fudge studded with raisins and splattered with housemade raspberry sauce, artistically served with a huge steak knife piercing through. This dish is rich and filling without being overly sweet, but the presentation alone makes it worth the order.
Our meal was capped with a blend of raspberry syrup and The Bruery’s Mischief Belgian strong pale ale. High carbonation and a dry finish scrubs the palate clean while the light sweetness of the raspberry syrup helps you reminisce the last breath of the Death by Chocolate.
I’ll be back for another forced order by Chef Marc as soon as I possibly can! As for now, Happy Easter to you all! I’m headed to Boston on Monday for training at the Samuel Adams Brewery! Plenty of pictures to come!
A few of the things that have transpired lately…
PLINY THE YOUNGER! Didn’t even have to wait in line! I was taking a different route home, got a call from a lovely lady from Ladies at Ladyface and was receiving a pour two minutes later. I’m glad that I tried it, but I’m very glad I didn’t wait in line for it. It’s a perfectly balanced beer. Someone at Tony’s Darts Away explained it the best way – “So perfect it’s forgettable.” I’ll remember it just because of the hype. And the jalapeno and bacon mac ‘n cheese I paired with it.
Enegren Brewing and El Segundo Brewing beer pairing night at Short Order!
Tom from El Segundo Brewing, Matt and Joe from Enegren Brewing.
Valkyrie California Alt in front of the fire on a warm evening.
Bad news for you guys – the food was so delicious that it was devoured before I remembered I should be taking pictures. My apologies.
Custom Melt visited the brewery for our St. Patrick’s Day event!
Green Mac ‘n Cheese with Bangers. Spinach blended into the cheese made it green. And healthy. That’s how that works.
Heavenly corned beef and cabbage melts. It was jam packed again, similar to Superbowl Saturday, so I was only able to snag a few bites of everything.
Irish Car Bomb bread pudding! Thomas of Custom Melt made Valkyrie beer bread to use in this recipe. Have I mentioned how Custom Melt is my hero/haven/love/dream?
We had the 21st meeting of Ladies at Ladyface! Irish brews were the theme.
Plenty of donations from the ladies.
Traditional examples of nitro Irish stouts.
And and “Irish Car Bomb” beer by Ladyface owner Cyrena. She used Ladyface’s Barleywine and threw in whiskey-soaked oak chips. Dangerously delicious, plus each glass had an oak chip or two gracefully floating atop the sweet nectar.
Corned beef and cabbage sliders to top off the evening!
I also designed and hosted a beer pairing at Cafe Fiore in Woodland Hills!
The things my job requires me to do… It’s rough, I’m tellin’ ya.
Chef masterpieces commence….NOW.
Ahi Tuna Tartar with fresh avocado, house-pickled cucumbers and crispy focaccia. I could’ve eaten just this all night and been content.
Citrus-glazed shrimp skewers with citrus wedges and spring greens.
House-made chicken and sun-dried tomato sausages atop sweet polenta, drizzled with a balsamic reduction. Again, heavenly.
Corned beef sliders – twas the season.
Awful picture, but possibly my favorite dessert EVER – caramel sauce, freshly sliced Fuji apples and asiago cheese atop freshly baked pizza crust. My boss, my boss’s boss and myself each ordered an additional one to take home and share with those who were truly deserving of such an abundance of deliciousness – that means I ate the majority of it. It’s THAT good.
I had a lovely girls’ night with Janelle and her little Avery last night as well! She made an amazing spread of stuffed peppers, roasted sweet potatoes and fresh salad to pair with the beers I brought.
Farmer’s Reserve No. 2 by Almanac Beer Company. Wonderfully tart and not overpowering with spices at all. This will be a repeat.
Avery was a little jealous of us I think. Only 20.3 years and then you can join us in appreciation of fermented liquids! She shall be trained well when the time comes, but for now I’m enjoying capturing her beautiful innocence.
Coming up this week – a new restaurant review. I did a beer education at this amazing place with an eccentric/genius chef and have been dying to sit down and have a full meal there. Tomorrey is that day.
Stephen “Desert Steve” Ragsdale founded the town of Desert Center in 1921 after having been Out in the middle of nowhere, this town was a watering hole for those traveling between Phoenix and California, giving the weary travelers some much-needed respite and shade. In the 1940s when Ragsdale’s children needed schooling, he built up Desert Center School which fell into complete disrepair after it shut down in 1983. Today, the few children who remain are bused 120 miles round trip to the closest school in Blythe, California.
Desert Center School.Nothing more thrilling than trespassing in a state where a high percentage of landowners are armed with shotguns.The auditorium.A view of the stage.The remains of one of the two pianos that used to stand tall – due to the elements or vandals, who knows.Formerly known as piano keys.The day the music died.The remains of ceiling paint, thoroughly consumed by mold.Walls melting in the desert heat.You can hear the rats scurrying through the air ducts, even from across the parking lot.Random awesome farming equipment rusted into the ground outside.A man, a toothpick and his tractor.Hauntingly, beautifully forgotten.
Coming up soon – the abandoned homes of Desert Center.
It’s been a while, I know. I was kidnapped and taken to a ridiculously beautiful (not abandoned) hotel on the beach for my birthday, forced to consume lots of delicious foods and try new beers, then kidnapped again and taken to Arizona where I was forced to drive golf carts, eat more delicious foods and drink more beer. It was traumatizing and rough, but I escaped and now I’m back to reality. Sigh.
Sunset at Mandalay Bay.
A complimentary bottle of Barrel-Aged Kriek from Island Brewing Company on my birthday.
Just heard that one of my Island Brewing favorites, Little Island, is back! Who wants to bring me a bottle? Beer trade, anyone?
My happy place. Craft beers and the beach – could it get any better?
Grilled filet mignon, lemony risotto and garlic-lemon sauteed broccolini with Tempranillo for Hallmark Day.
John, Joe and Patty from The Chive came to Enegren Brewing Company to learn more about the brewing process and everything beer. KCCO beer – coming soon! Looking forward to it, guys!
Joe and Patty checking out the digs.A little pouring training for John.
Success! Much better than his first attempt…
Yeah, about that…
After a rowdy two or three hours, John bought beers for 40 Chivers to Pay It Forward and they departed.
As of now only ten glasses are left on John’s tab and Brother Joseph “Bro-Joe” Belgian Strong Ale is on tap! Why aren’t you here yet?
After all that craziness, another kidnapping took place. We went to Arizona, played golf (well, I hit two drives and then drove the golf cart. Same difference…) drank more delicious local beer and enjoyed the warm summeresque evenings.
On the drive back to California, we stumbled across this abandoned beauty:
But that’ll have to wait until tomorrey…