Andre's Bouchee Restaurant, Carmel [Review]

The highlight meal of our trip was at Andre's Bouchee Restaurant and Wine Bar, a family run classic French bistro in the heart of Carmel. Although our first love is Vietnamese cuisine, not too far behind is classic French fare. There's just something seductive about French cuisine and it turned out to the be perfect spot to celebrate our engagement and Kim's birthday.

Bouchee, previously opened in 2003 under David Fink (currently of L'Auberge, Carmel) and Chef Walter Manzke (now chef of L.A.'s hottest French bistro, Church and State). In April 2009, Chef Andre Lemaire along with wife Elizabeth and son Stephan took over the restaurant and named it Andre's Bouchee. The restaurant's decor was inviting and cozy with very nice personal touches such as the seasonal table decor. But what really struck us was the open kitchen in the back of the restaurant (interestingly, Church and State also has a similar open kitchen as well) where you can get full view of Chef Lemaire and his team preparing your meal. There are even bar spots there, which on any other night, would have been our choice of seats. But we visited frequently and Chef Lemaire was more then personable, asking us if we'll like to cook for him and engaging us in charming and witty banter only a Parisian chef of over 40 years experience could.

Our first course was escargot with demi-glace, crushed hazel nuts, and puff pastry. This was arguably, the highlight of highlights of the night. We almost always order escargot and this was the best we've ever had. The plump escargot was delicious with the beefy home made demi-glace full of chunky garlic, shallots, and hazelnut. The puff pastry was a nice crispy contrast and our only wish was to have more bread or puff pastry to enjoy with the escargot and sauce. Church and State also had escargot in puff pastry, but in individual ramekins--pot pie like--which while good, were not even close to this.

Sweetbreads are another bistro fare we instinctively order as well. Chef Lemaire's rendition is pan seared over a bed of fresh greens and sherry vinaigrette. Another winner--sweetbreads were tender and crispy and prepared perfectly. The salad and vinaigrette was a nice complement and nicely dressed, not overpowering or drowning out the sweetbreads.

What's a French bistro with duck confit? Ours came crispy skin on the outside and tender and juicy on the inside, exactly how we liked it. A bed of scalloped potatoes--probably cooked in the duck fat and broccolini spears were a perfect complement. The portion of this was huge--we could have easily shared the two duck legs.

But we didn't and good thing because our last course, the roasted herb crusted rack of lamb was cooked to perfection--herbacious and fragrant crust and juicy pink lamb inside--again, with four hefty pieces we could have also easily shared this as well.

The service was attentive and wonderfully personal with Chef Lemaire's wife Elizabeth running the front of the house and son, Stephan as the sommelier--who chose a very nice bottle champagne for us. We did have a delicious dessert which included a candle for Kim's birthday even got some parting homemade pastries of truffles, meringue cookies, and candied grapefruit. The prices are very reasonable for the area and on par for French bistro fare in general. Overall, a great dining experience for us to celebrate our engagement and Kim's birthday. We only wish the restaurant was here in L.A--but we're already looking forward to celebrating anniversaries here in the future.

Andre's Bouchee
Restaurant and Wine Bar
Mission Street (Between Ocean & 7th)
Carmel-By-The-Sea, CA 93921
831.626.7880

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Socola Chocolatiers and Giveaway!!

We stumbled upon Socola Chocolatiers last month when searching for a birthday gift to send my sister Niki, of La Pham Nikita. We were immediately intrigued with Susan and Wendy Lieu, the dynamic sisters behind the Oakland based business and ordered a dozen. Needless to say, my sister loved them and in the following weeks of email correspondence as well as a telephone interview with Susan, we found out more about their story and the success behind Socola.

photo courtesy of Kitchen M

Just like our families, Susan and Wendy's parents were boat people, escaping from their village of My Xuyen in the Mekong delta of Vietnam in 1981 following the Vietnam war. Their father's first job was delivering newspapers--mine was a janitor, cleaning toilets. Their mom was a seamstress, mine a meatwrapper. But blossoming out of their parents sacrifices, Wendy went on to UC Davis to earn a degree in managerial economics while Susan went to Harvard to study sociology. Growing up speaking only Vietnamese in the house and eating/making primarily traditional Vietnamese foods (one of their favorites is ca kho to), the sisters began experimenting with "American" foods as teenagers, and what started out as a hobby of making chocolate truffles for holiday gifts 8 years ago has blossomed into an award winning business and thriving passion.

The sisters come from a long line of dessert makers--to this day, their relatives in Vietnam still sell traditional Vietnamese desserts in the local village market. While this provides a honest living in Vietnam--and perhaps could be a source of family pride that Susan and Wendy are continuing here in America, it's hard for some in the Lieu family to imagine these well educated, independent, and industrious young ladies--who can probably be whatever they want to be ( i.e. the stereotypical doctor/lawyer/engineer/dentist/pharmacist that most Vietnamese parents encourage) are also making sweets in America similar to their relatives in Vietnam. Although this is slowly changing, as Susan puts it, "perhaps there's a generational difference" in how they view success. Perhaps this skepticism maybe appropriate at first when they started out selling as a hobby at their local farmers market, but today, it's hard to argue with their passion and new found success as you can find their delicious creations at Whole Foods in northern California, Bi-Rite Market, SF, Alameda Natural Grocery, and of course online and perhaps a chocolate and dessert shop next year.

Primarily self taught, but using their cultural heritage as well as extensive travels throughout the world, the sisters create unique and "delicately daring" flavors of artisan truffles. We thoroughly enjoyed their signature selection of Burnt Baby Burnt, Give it to me Guava, Vietnamese Coffee, and Guinness with a bottle of champagne on the beaches of Carmel this past weekend. My favorite was the Give it to me Guava--the fruity and fragrant guave pate was great with the slightly bitter 72% ganache. Kim is a Vietnamese Coffee fiend so it was a no brainer that her favorite was Vietnamese coffee made with condensed milk and French chicory grounds.

photo courtesy of Kitchen M

Made from organic ingredients, every truffle is made by hand with no preservatives. The sister's make small batches at a time with entire process taking several days. But despite this, they are still able to use their craft to support many charitable organizations and events, particularly those within the Asian Pacific American community as well as abroad. Susan recently spent a year in Vietnam helping with sustainable cacao production among local Vietnamese farmers.

What started out as a hobby has now become a dream as well as an identity for the Lieu sisters. Truly, a unique Vietnamese-American dream and identity that's built from their labor of love to make the best chocolates and bring happiness to those who enjoy them.

Luckily for our readers, Susan and Wendy have generously provided a box of their signature selection. Socola has truly unique flavor combinations so check out their site. But to win, please leave a comment along with an email and state what flavor combination you might suggest to Wendy and Susan by Thursday Nov. 19 midnight pacific time for a chance to win. We'll use a random number generator and send it to you priority mail [many apologies to our international readers--but due to the perishable nature of the chocolates, only US entries please]

But don't fret if your number isn't chosen, you can still enjoy a 20% discount off their special holiday selection, ordered before Dec. 10th with the code: BEARONRUG

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Bella on the Bay, Monterey Sailing Cruises

After our engagement at China Beach in Point Lobos Nature Reserve, we took a sunset sailing cruise called Bella on the Bay which I had booked the day before. As unlikely as it may seem, it made our already memorable day even more memorable. We've been on cruises of San Francisco bay and Seattle's Puget sound and other harbor cruises before, but this one was unlike any other and one of the best adventures we've had.

It all starts with Captain Christian. An Alaskan native from a family of sailors and fisherman, he has been sailing since a little boy and immediately welcomes you with his infectious enthusiasm for sailing which will make you want to hop on board and sign up to be a second mate even if you have the worse case of hydrophobia in the world. Throughout the cruise, he does everything possible to make you comfortable. He allows you to steer and teaches you how to feel and read the wind. He even let me work the "noodles," pulling the ropes on the sails. While you steer, he might put on a helmut cam and get great action videos of you sailing his 47 ft Italian sailboat, the Tierra Lynn (named after his daughter and grandmother).

It was so much fun, we actually went on two cruises this weekend. Normally he can take up to 6 in a group--even kids--or 8 in a private charter, however we were lucky in that it was just us both times. The first sunset cruise was an adrenaline filled rush--the winds were raging at 25 knots (28.8 mph)--to give you a perspective, gale winds are 34 knots as defined by the National Weather Service. It actually didn't start out this way, but once we were out in the bay it really picked up and we felt like we were in the America's Cup, speeding along with half of the boat "heeling" or leaning over to one side because of the wind. But we felt totally safe in the hands of Christian and were really riding the wind to a record of 11.7 knots, which we we're told, is a record for the Tierra Lynn. High five's were given all around. The second day cruise was much more relaxing with gentle breezes--we were able to ride the bow and Kim was rocked to sleep by the ocean--you can take a nap in the cabin or even a hammock strung on the boom.

We're a food blog after all, so one other benefit of cruising with Bella on the Bay , is that Christian has a couple of crab pots out in the bay and if you're lucky, there's a catch which you can steam up at the end of the cruise! We only got one rock crab, but Christian really had to work hard for it--imagine pulling up a heavy steel cage crab pot that's dropped in 300 ft. of water and how heavy it would be pulling up. Imagine the burn in your arms...He did that twice! He also has a cooler/fridge on board if you want to have adult beverages. A cold beer never tasted so good when you're out sailing.

Cap'n Christian actually quit his corporate job to do this full time. He truly loves the ocean and sailing...and you can immediately tell he genuinely wants to share his love of sailing with you. This is definitely not a paid advertisement, even though it sounds like one--but we had such a fantastic time, we had to blog about it and highly recommend it if you visit Carmel or Monterey. We can't wait to go out sailing with Bella again!

Bella on the Bay, Monterey
818-822-2390
Sailing Charters/Cruises Daily
Private Charters
captain@bellamontereybay.com

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The Proposal

I just got back from a wonderful trip to Carmel and Monterrey, California to celebrate my birthday, but I am still on cloud nine from all the eventful things that happened this weekend. Hong took me to a California treasure called Point Lobos State Natural Reserve, just south of Carmel where the meeting of sea and land is just absolutely beautiful.

It was a perfect day for hiking and we saw sea otters, pelicans, dolphins and even a deer. We started off on the Cypress Grove Trail and then to the South Shore Trail down to China Beach hoping to find a good spot to picnic. Just before reaching China Beach, we could see the beautiful turquoise water and white sand that rivaled those beaches in the tropics. We headed down a long and steep wooden staircase that led down to China Beach which we had all to ourselves. Hong first popped opened a bottle of champagne and we toasted to my birthday and enjoyed the calm sounds of the waves and the breathtaking views. Then Hong took out a Tiffany's box hidden in his backpack--I thought to myself "Hmm, I know my Hong too well...He would never get me anything from Tiffany's...not because he's not generous, but he's not into materalistic/brand name things. You see, I was tricked before with a Tiffany's box in the past...the first time was when he gave me a silver promise ring he got at the Seattle Pike's Market and wrapped it in a Tiffany's box. The second time was when I was helping him unpack when he moved from NYC to California and stumbled upon another wrapped Tiffany's box. I thought it was for me and opened it, only to discover a crystal apple paperweight that his work had given him as a gift! I was so embarassed...

So when he came out with another Tiffany's box, I wasn't going to be fooled a third time. I knew it was something--but definitely not a ring! I opened it with some reservation, but I was right! There were two versions of Mochi Truffles that Hong made: cocoa covered and Tiffany colored that matched the box perfectly. The mochi truffles were yummy and along with the champagne, I thought it was such a sweet birthday gift.

Little did I know that he had hid the ring box beneath the truffles and the paper fillings! It was then when he surprised me and got down on his knees, and showed me the ring and asked me to marry him and spend the rest my life with him. Right at that moment, I had still had mochi in my mouth and my heart jumped right out at him and with tears of joy running down my cheeks, I said yes! My fingers, covered with cocoa and truffles, were shaking and I got chocolate all over the box!

Afterwards, we celebrated with a picnic of some banh mi and banh it tran that we had bought on the trip and while I was mesmerized and admiring my new ring, a seagull swooped in and snatched my banh mi away! Hong ran after it to catch this photo... Apparently seagulls like banh mi too! I hope he eats a spicy jalapeno for intruding into our picnic! But I wasn't too mad for long..he can can have the banh mi...I have my ring! :)

I couldn't have asked for anything more and had the best birthday ever! I can't wait to spend my life with the love of my life...We had a fantastic time in Carmel and Monterrey and we want to share a few more special experiences on our trip with you in the posts to come.

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Kim's Birthday

It has been a short week--normally we don't visit each other until the weekends, but this week it's special. We don't write much about our personal lives, but being a long distance couple can be tough. But we actually left for Carmel and Monterrey Thursday night to celebrate my girlfriend's birthday today. Even though we both write posts, this is a secret auto post that she doesn't know about. We'll be at Point Lobos State Nature Reserve to do some hiking as you read this...

And oh, I'm planning on giving her this little package today...Wish me luck! ;)

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Foodbuzz Food Blogger Festival

Kim and I had a fantastic time at the first annual Foodbuzz Blogger Festival this past weekend in San Francisco. Since joining Foodbuzz, our new blog has grown in so many ways from connecting with other great bloggers to becoming taste testers for great new products. The folks at Foodbuzz put together a fantastic and superbly organized event--a rarity for most "first annual" events--so bravo to the entire Foodbuzz staff--you know who you are!

We went as Nature's Pride bread ambassadors where we demo-ed our winning recipe of fried halloumi cheese toast, along with the other winner's RhodeyGirl Tests, Bran Appétit, Eating Bird Food, Tri to Cook, and StephChows. These breads are truly delicious and the folks at Nature's Pride couldn't have been any nicer! It was an honor for us to represent and showcase Nature's Pride bread in our recipes.

Our first night started off frantically as we arrived late because my flight was delayed. We arrived at Friday's Eat and Greet towards the end, but was still able to grab some great fresh shucked from Hogs Island Oyster Company and a great porkchetta sandwich from Roli Roti as well as a great spinach and mushroom pizza from Pizza Politana. We also met our friends the Food Addicts, Gastronomy, Kung Food Panda, LA and OC Foodadventures, Gourmet Pigs,The Duo Dishes, and FoodGPS.

At 9:00 am Saturday morning, we were gurgling olive oil in a olive oil tasting session...yum! Then we explored the Farmer's Market at the Ferry Building with Tiny Urban Kitchen and Chubby's New York Food Diary and really enjoyed the pineapple guava (above lower right hand corner). I was admiring the magnificent meat slicer at Boccalone and next thing I knew, I was using it to slice paper thin delicious prosciutto and had all 10 fingers left to show for it!

Dinner was organized by Outstanding in the Field and our location, in the industrial district produce wherehouse, Greenleaf Produce,was truly a unique experience.

We won't go into too much detail about the food except that it was all delicious. Our dining company was made memorable with Fooding411, Pepsi Monster, Foodhoe, LA and OC Foodadventures, Spinach Tiger, and Foodwoolf. We also had great time meeting Javaholic, Foodwishes, One Scoop at a Time, WongCo's Food, and Taste Test.

Chef David Lee of Namu and his team did a great job considering the makeshift kitchen they had to work in.

Thank you again to Foodbuzz and Nature's Pride as well as all the sponsors for providing a fantastic festival for food bloggers. We met so many talented and passionate food bloggers from all over the country, but there were so many that we didn't meet...so looking forward to doing this again next year!!

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Bun Mang Vit Duck Bamboo Noodle Soup

Bun mang vit (duck and bamboo vermicelli noodle soup) is absolutely one of our favorite Vietnamese noodle soups--yes, we seem to say that about all the Vietnamese soups we make--but really, who's counting? :) You may not find this soup at most Vietnamese restaurants, but believe us--it's delicious, comforting, and not any harder then making pho or other soups.

The deep and fragrant broth of this soup comes from the juicy duck and along with dried bamboo. Using dried bamboo is a must--if you prefer to add fresh bamboo, that's fine too, but don't skip out on the dried bamboo as the flavor and texture will not be the same. We're very particular about our broth and use chicken bones as well. But as with all good things--there is only one easy but time consuming part of this dish and that is working with the dried bamboo.

Dried bamboo is brown and can be found in any Asian market. There are many varieties..some appear yellow and have liquid it in--avoid these as they are sour type of young bamboo. You want the really dried ones that almost look like thick pieces of twine and has a distinct "dried" smell when you open it. The key to this dish is to get rid of that smell and make the twine like bamboo tender.

Accompaniments include a goi vit--duck salad/slaw, composed of thinly shredded red/white cabbage, herbs such as mint, coriander, perilla, topped with slices of duck and topped with a ginger fish sauce, nuoc mam gung. The ginger fish sauce is also used as a dipping sauce for the duck.

Bun Mang Vit (Duck and Bamboo Noodle Soup)
Printable Recipe

• 1 whole duck (preferably fresh--if not available, use about 4 duck thighs/quarters)
• 3 lbs chicken bones/carcasses (for a short cut, you can use chicken broth)
  
• about 4 qts water
• 2 packages of dried bamboo
  
• 2 knobs of ginger, peeled. 1 knob finely minced
  
• 1 stalk lemongrass, white end slightly crushed
  
• salt
• sugar
• fish sauce and nuoc mam cham
• 1 small head of cabbage (red/white or both) sliced thin as possible
  
• herbs: mint, perilla, coriander
• fried shallots
• Thai chili pepper, chopped
  
• scallions, chopped
  
• cilantro, chopped
• vermicelli noodles, boiled and drained
  

The dried bamboo needs to be re-hydrated and removed of that dried smell by boiling. This is the key step. Ideally have two pots of water ready. In one pot, bring the bamboo to boil for about 15 -20 minutes. Drain--the liquid will be dark yellow and the smell is quite strong. Put back the bamboo into the other boiling pot and boil again for another 15-20 mins and in the meantime refill the first pot with water and bring to boil again. The bamboo will eventually increase in volume and softness. Repeat until bamboo is soft and tender to the bite and there is very faint if any hint of dried bamboo smell. We boil it about 3-4 times. When it's ready, trim the bamboo into bite size pieices, about 2-3 inches long. (Some regions in Vietnam like to stir fry the bamboo at this point, but don't' find it makes huge difference)

During this time, boil the vermicelli and make the broth. Add the chicken bones/carcasses in a large stock pot and fill about 4 qts or enough to cover the bones. Bring to boil and remove the gunk with a skimmer. After about 20 mins so, use tongs and discard the chicken bones/carcasses. Add the trimmed bamboo, 1 knob of ginger and lemongrass to the broth.

When we make this soup using a whole duck, we trim off a lot of excess fat from the duck and render it out and save the fat. If using duck quarters, we like to marinate it briefly with some sprinkle of salt and sliced ginger. When the chicken broth is ready, add the duck and bring to boil and then simmer for about 40 minutes (about 20 minutes for duck quarters). Remove the duck and place in container covering with plastic wrap. Also, discard the lemongrass stalk and knob of ginger.

Now season the broth with salt and bit of sugar. It's hard to give exact measurements here, but just go slowly and trust your taste buds. When the duck cools down enough to handle, carve it up and chop with cleaver.

To make the nuoc mam gung/ginger fish sauce, you can just use nuoc mam cham and add it the minced ginger along with a few more splashes of fish sauce as this sauce is supposed to be slightly more stronger in fish sauce flavor to complement the strong flavor of the ginger. We like a lot of ginger, but use as much or as little as you like. Add a chopped red chiles to taste.

To make the goi vit, combine in mixing bowl the cabbage and herbs. Dress with a bit of nuoc mam cham. Top with slices of duck and ginger fish sauce and fried shallots.

The tenderized dried bamboo has an amazing complex tasted compared with fresh bamboo and paired with the duck flavored broth, it makes for a wonderful noodle soup. We like to add the goi vit directly into the soup for a textural crunchy contrast to the noodles and generously slather the duck in the ginger fish dipping sauce.... yumm!!!

So don't limit yourself with just pho....try bun mang vit and it'll will rock your world!

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