Tuesday, May 27, 2008

I'm Back

Thanks for reading my blog, and for those of you who’ve noticed [and been pestering me to start writing again] let me explain that I have been traveling a bit—to Los Angeles for an amazing lunch at the best restaurant in LA. And also at Mario Batali’s and good friend Nancy Silverton's (La Brea Bakery superstar chef) new restaurant Osteria Mozza—one of the hardest tickets to get in town-- for a dazzling dinner in Hollywood, and with celebrities in tow...

I will be blogging and sharing photos about these meals, soon. I also continued south from LA and landed in Puerto Vallarta, Mexico for 11 days of beaching, exploring, shopping and eating some of the best street tacos I’ve ever had—all with camera in tow to let you in on some great street food I discovered.

Here at Pacific Grill, we have just changed the Dinner, Lunch and Bar Menus a bit to reflect our continued transition from Spring into Summer, and I will be sharing with you some of our new dishes: like our grilled lamb flank steak with amazing feta mashed potatoes, and a delicious light summery salad of grilled oregano chicken with a warm Greek bread salad.

While we were working on these menus we noticed how often that arugula [rocket, roquette, rugula, and rucola] has been showing up in our menus on salads and as a good garnish on some of our grilled meat entrees. This pungent lettuce looks beautiful, and has a hot-mustard taste rather like radish.

And now I just read an interesting article on how nutritious it is too! The article says: “Pack some onions and arugula betwixt your turkey burger and bun today. It's a delicious way to help protect your pancreas”.

Apparently, an 8-year study found that people who consumed this leafy green had a 23% less chance of getting pancreatic cancer. Onions are another good source. So if you eat one of our Steak Salads at lunch and dinner, know you are putting some good cancer-fighters into your system, as well as enjoying a delicious meal.

If you'd like to read the complete article you can find it on Oprah's Dr. Oz website here:
http://www.realage.com/ct/eat-smart/food-and-nutrition/tip/5995

6 comments:

Anonymous said...

While in PV, it would be worth taking day trip up north to Sayulita and surrounding villes. It's a quaint little surfer town. There's a pretty cool restaurant near Sayulita, where they have live music on the weekend. Sorry, can't be more detailed. But if you Stop by my good friend Clay's gallery in Sayulita, he could definitely give you the heads up on good places to grub (where the locals go) in the area. If you do, tell him Dawn & Kris say HI.

ChefGordonNaccarato said...

We did take a day trip to Sayulita and I will blog about it and the great food we had sitting on the beach under a palapa. Huge margarita that took 3 of us to drink...Sayulita reminded me of the Vallarta I first encountered 40 years ago. We also took a taxi ferry to Yelapa for a day which is also a nice place to park yourself in the sand for an afternoon and have a ceviche tostada of octopus brought to your table a few feet from the ocean with a cold Pacifico! Andale pues!

Anonymous said...

Glad you are back....can't wait to hear all about it!

Nick said...

Welcome back! Can't wait to read all about your trip. Sounds like you had fun, hopefully see you soon.

ChefCoatMaifia said...

Now that your back can we expect a more hispanic influence in our specials and regular menu? Ceviche is absolutely a chef’s dream btw. So simple yet so elegant…

ChefGordonNaccarato said...

Chefcoatmafia--I don't think I will be radically changing the menu focus at Pacific Grill to Mexican. Having said that--we already have done a special appetizer over the weekend--Ceviche Octopus Tostada that was exactly as you described--fresh, light, and delicious. It was a big hit.

And it was fun for us in the kitchen, as I have not previously "played" with octopus before.

I ate ceviche almost every day in Puerto Vallarta, and one restaurant even made it for me [and it wasn't even on their menu] when I mentioned to the waiter that I wished "for something light--like ceviche".

How accomodating was that?