Remember my recent interview with Stefan Richter I posted on these pages just last week? Little did I know the article would open the gates to some SUPER KEWL STUFF like making ice-cream with liquid nitrogen.
Ok, so maybe it’s not that titillating and super-duper-exhilarating to you. In America you kids get to play with such cool things at your high school lab. However, in post-communistic Poland, where I pushed myself three levels up the educational ladder, there were no funds for such excess. We had books… lots of books, literature, graphs, exercise books, and then physical education. We shared one projector between many classrooms and we lacked props and toilet paper in the restrooms. It wasn’t that bad. We had electricity.
Um, where was I? The interview, yes. Having read the post, Jason Fullilove, an executive chef of Da Vinci Restaurant in Beverly Hills contacted me inquiring if I would review his fancy joint. I hesitated because, let’s be honest, I’m no food critic. I like food, love making it (the food, too), and I’ve been trying to build a career out of that art form as well. Does that mean I have the right to tell people where to spend their hard-earned dollars on food? Yes. No? Maybe.
Nonetheless, I was intrigued enough to do a quick search. I found Jason Fullilove’s bio along with a description of his new high-end food court in the world-famous Beverly Hills. There it was in black and white, clear as the day, bright as the sun in the morning sky, in the chef’s own words:
“We focus on seasonal ingredients purchased locally, modern cooking techniques – like liquid nitrogen – and hyper modern cuisine to increase the flavor and experience.”
LIQUID NITROGEN. Hello! Instantly, I wanted to get into Jason’s kitchen to play chemistry assistant in his food lab so I could blog about it later. I was sold. Well, to be perfectly honest, he had me at his name. JASON. FULLILOVE. And a chef at that. It just doesn’t get any better. The food MUST be amazing at this place, I thought. I grabbed my Jason The Life-Partner and off we went to Da Vinci.
We were seated at the Dean Martin booth, as the rat pack member apparently was a regular at the venue back in the 70’s.
The place is proud of its history, for its history is dense and curvy. The owner, who mooned over the main floor throughout the evening, eagerly shared stories with us. I would gladly pass them on to you if it weren’t for the excellent choice of wine we were offered at the table: KENWOOD JACK LONDON 30th ANNIVERSARY, CABERNET SAUVIGNON, SONOMA, 2006 – $13/glass. After the second serving of god’s nectar certain details just didn’t sink in.
Chef Fullilove (I can’t get enough of saying it out loud. Admit it, you’re smitten, too!) came out of his kitchen to greet us and shortly thereafter disappeared behind a pair of SQUEEEEAKY doors adjacent to our booth. Minutes later THE SHOW BEGAN.
Just as you’ve seen a million times in various animated cartoons, a river of crisp white plates appeared floating in a single file line from the kitchen chambers, through the SQUEEEAKY door, around the corner, and straight onto our table. Ok, maybe it was a waitress carrying the dishes, but to me it seemed just as magical as the moving pictures on a TV screen when I was five.
One course after another we ploughed through the feast, starting with a basket of fresh, house-made bread. Let me just pause here for a moment to honor each slice with a minute of silence, as I haven’t enjoyed bread this much since leaving my motherland in Europe close to a decade ago. Chef Fullilove explained to me that the secret to such voluptuous texture and round flavor hides in the amount of time the starter is given to develop, about a month.
We tried and tasted, smacked and swallowed, chomped and chewed through all 175 courses (or so). The festival seemed endless; hence I decided to narrow it down to what we thought were the highlights of the night.
It was more than just a Beet Salad. It was a summer romance you wish could last through winter.
If you’re anything like me, when you hear Chick Pea Puree, your brain automatically turns toward the Middle East in search of pita to scoop your hummus. You could not be more surprised with this appetizer – it tastes nothing like hummus. It also came with deep fried cherry tomatoes. Their skin was crisp like a chip, while the tomato itself took on a flavor metamorphosis I had never witnessed before. Enticing.
Perfectly crispy skin covers the most velvety and delectable flesh of this white fish served over new potato and baptized with crab hash. Oh, so luxurious.
At that point, after three additional, house-made pasta dishes (and you know what pasta does in your tummy – EXPLODES!), Jason and I were rapidly reaching the critical point of saturation. Secretly, we slid our hands under the veil of the tablecloth and loosened our belts and buttons hoping to find more storage.
Then we heard a drum-roll and the Royalty arrived.
I can’t even begin to describe the perfection of this dish. It’s an ode to lamb embellished with house-cured lamb bacon. The meat cooked perfectly – it melted in our mouths. Each bite was silky and rich, ecstatic and comforting. Chef Jason’s dish bequeathed the lamb a second, and who knows if not better life. I will never forget that first bite. Absolutely brilliant!
When the waitress arrived with the desserts, she had to pull us out from underneath the table where we had slid unable to sit upright any longer. When supine, there seemed to be less pressure put on the walls of our four-chambered stomachs.
Decadent and delightful. Impeccable presentation.
The night was spectacular. Not only were we served a superb meal of the highest quality (and well beyond our storage limits), but also, and maybe most importantly, it was a celebration of food in general. It was a feast reminding me of my European roots. Not once were we rushed through the courses. In the end, we spent almost THREE hours at the restaurant being allowed to savor and indulge. The chef himself joined us at last and tasted his own sweet creations. I felt home.
The very next day, I went back to snoop around (with chef’s Fullilove’s permission) Da Vinci’s kitchen. He let me take a few pictures of liquid nitrogen in action. Before my very eyes, with the excitement of a six-year old (that would be me), Jason Fullilove made a batch of Mango and then Green-Tea Ice-cream.
The high pitched squeal you heard last Monday, circa 3:30 pm, was me not being able to hold the excitement inside any longer.
Boy, did we have fun at Da Vinci. Thank you, Jason Fullilove. You truly are full of love and it shows in every dish you create. Bravo!