Trois Mec (LA)

My family of five and our comedic, wine sommelier cousin David walked out of Trois Mec -- the refurbished Raffallo's Pizza in an LA strip mall -- turned to one another, and asked, "What just happened?!"

Yes, it seems that we blacked out during a frenzy of oddly amusing flavor combinations at the hottest top Los Angeles "pop up" from Chef Ludovic Lefebvre. Only the most adventurous foodies could adequately analyze and enjoy the chef's approach, which portrayed culinary talent of the highest degree. To match the menu's rarity, the 24-seater restaurant does not offer reservations like most; rather, you must purchase tickets at least one month in advance for one of two seating times. Pre-paid, might I add...

My family felt like we were undergoing a science experiment on our taste buds. We quickly decided that Trois Mec is not a family dining spot; or at least not a Greenstein family spot. The five of us are unfortunately known for substitutions, kosher dietary restrictions and rarely desiring the same dish. So when we were handed a pre-fixe menu of uncertain ingredient lists during our 6 o'clock seating, we were in for a ride. I highly enjoyed it - a gastronomic affair, if you will.

Once seated, a waiter suggested the wine pairing option of six glasses, all of which hailed from the executive chef's home of France. My heart, which will always miss Paris, felt right at home, too! Yet the attention to plate timing (frankly, to get us out of there by the second seating at 8:45) left me feeling like I was taking shots instead of sipping leisurely. Before I knew it, the next dish would arrive with a third or fourth wine glass to join my pile of half-finished reds and whites.

We were treated to six snacks, beginning with a vinegary buckwheat "popcorn" that confused yet intrigued me. I knew I was in for a culinary adventure! While I will not go into complete detail on every dish (we'd be here for hours), here is the menu from our evening. Notice the deconstructed presentation to highlight each individual ingredient, as listed on the menu.

menu

Raw beef, grilled yogurt, fermented black walnut, caramelized eggplant

Grilled cabbage, smoked almond milk anglaise, bone marrow flan, cured egg (pictured above)

Nantucket bay scallops, tandoori, sesame, cauliflower, citrus (pictured above)

Potato pulp. brown butter, bonito, onion soubis, salers (my favorite, pictured below)

Duck, endive, duck skin pureé, candied orange (least favorite, too full to think!!)

Apple butter, créme de brie, toasted barley, hay (I'd rather apple pie than crumbs that tasted like it)

I highly recommend Trois Mec, simply because you won't get this anywhere else. So grab your seat (ticket), enjoy the ride, and don't worry if you feel like you blacked out afterward, too.

Domenica (New Orleans)

If you have not yet noticed on the Caramelized critiques tab under "New Orleans," I'm a John Besh fan. His Southern roots and charismatic approach to cooking express an unusual variety in both his cookbooks and restaurants. Domenica in the historical Roosevelt Hotel proves Besh's authenticity and ability to go beyond the New Orleans norm.

When you think of New Orleans, you're quick to assume that creole is the only way to go. And sure, our first night at Mr. B's Bistro was nothing short of memorable and classic; Brenna and I were wearing bibs as we peeled the famous barbecue shrimp with Ashley's help, and the girls sipped dirty martinis while Alex and Spencer washed down their gumbos with whiskey on the rocks. Yet John Besh takes you out of the box, introducing modern Italian dishes that stray from typical New Orleans fare and simultaneously impress your taste buds.

Our New Years Eve dinner at Domenica was magical from start to finish. After photos in the gorgeous Christmas-lit lobby, we toasted to 2014 and ordered a wild mushroom pizza to start with tomato, bacon, sweet onions, and yard egg. The restaurant is known for its wood-fired pizzas, and I now see why. The thin crust saved us room for entrées, thankfully.

The highlight of our meal was a visit from Executive Chef Alon Shaya, who introduced himself and kindly made the connection with my and Brenna's visit to Austin's Luke pop-up last Spring on the roof of Whole Foods. He was a great, great guy; I always appreciate the gesture from a clearly busy staff, especially on New Years Eve!

All four of us were pleased with the main course. I tried a bite of everyone's: Alex's classic rigatoni, Spencer's garganelli with pork ragu, and Brenna's wood fired eggplant antipasti with tahini (presented beautifully). I appreciated Domenica's option to order either a full or half order of pastas, a rare but brilliant concept for eaters like me who want to try more than one dish. My squid ink tagliolini half order, pictured above, was fabulous. Blue crab and a light herb butter sauce melted in my mouth. I could've had the second half, but my sequin New Years skirt was glad I did not...next time!

I wasn't crazy about the Affogato dessert of vanilla gelato, sugared doughnuts, and an espresso shot poured tableside. I think it was missing a taste of chocolate or caramel, but the presentation was delightful. 

Thank you, Domenica, for a wonderful final meal of 2013; what a fantastic icing to the cake. I look forward to trying more of Besh's work in 2014.

Chocolate Peanut Butter Rice Krispies

(I know it isn't a new day where you are, readers...but it is here in Cambodia!)

We've all grown up with the classic marshmallow treat, but have you ever thought to take Rice Krispies to the next level? In Los Angeles, Lemonade offered a layered peanut butter chocolate chip Rice Krispie that was the ultimate union of marshmallow goodness with a Reeses texture. We experimented back in Memphis for my wine party and think we nailed the recipe (which is too easy to be true!). See below!

And a few updates...
*Thank you again to the Austin Chronicle for naming Caramelized the 5th top food blog in Austin!
*Get excited for two critiques from LA and New Orleans, coming soon.
*My new year resolution on Camille Styles.com is posted here.
*Cambodia is absolutely unreal. More details to come, but go ahead and add it to your bucket list. Now.

chocolate peanut butter rice krispies

Makes approximately 24 squares

6 cups Rice Krispies cereal

4 cups mini marshmallows

3 tablespoons butter

1-1/2 cups peanut butter

1 12 ounce bag of milk (or dark) chocolate chips, melted

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.

2. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

3. Add peanut butter on top and spread evenly with an offset spatula. Repeat with melted chocolate.

4. Allow chocolate to set at room temperature. Cut into 2 inch squares. Place in freezer to chill and set peanut butter. Serve cold or at room temperature.

taste testing.

Baked Brie

A simple appetizer that somehow always becomes the talk of the buffet, this baked brie has been the crowd pleaser of my social gatherings since my high school days! Five ingredients work together to create a sweet and savory bite that, in my opinion, is undeniably addicting. Serve at your next wine gathering, birthday event (yes, Edie?) or playoff watch party!

baked brie

Makes 8 servings

1 round of brie

1 Pillsbury pie dough (not the serrated crescent rolls!)

2 tablespoons apricot preserves

1 tablespoon sliced almonds

1 tablespoon honey

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. Unroll pie dough onto parchment paper and place brie in the center. Using a knife, spread apricot preserves on top of brie. Wrap dough around brie and make sure not to leave any holes!

3. Drizzle honey and sprinkle almonds on top. Bake for 20 minutes, then rotate baking sheet and place a loose piece of aluminum on top for remaining 10 minutes. Serve warm with water crackers!

A Ladies' Wine Party

What better way to ring in the new year than with 18 of your high school girlfriends? From first grade through twelfth, I attended an all-girls school with approximately 50 of the same gals the whole way through. You would've thought we'd get sick of each other, but our little gathering last week proved the opposite! We sipped wine and munched, reminisced the good 'ole St. Mary's days, and shared stories of our post-college plans. I couldn't have been happier to host these ladies!

Below are a few highlights of my set-up for the evening. I have provided lists of must-have decor and food in order to turn your dining room or den into party central. Of course, I could not have pulled off all the little details without my event planning extraordinaire mother of Shindigs by Sheril!

Cheers to 2014 and hosting your own wine party in the near future...

THE DECOR

• Burlap table runners
• Assorted white flowers in vase varieties: hydrangeas, gerber daisies, sweetheart roses
• Mason jar candle votives with burlap ribbon lining
• Assorted white platters and serving pieces
• Chalkboard food signage
• Twine ribbon
• Wine tags with a brown calligraphy pen
• *Don't forget the wine openers if your guests are bringing the alcohol!

THE BITES:

• Baked Brie with water crackers
• Assorted sushi
• Guacamole with chips
• Roasted nuts
• White chocolate-covered pretzels

THE SWEETS:

• Assorted ice cream sandwiches: salted caramel, vanilla gelato, butter toffee, etc.
• Pound cake with fresh berries
• Fudge brownie bites
• Peanut butter chocolate chip Rice Krispie bites

Sugarfina + Lemonade (LA)

Happy New Year, everyone! I could not be more excited for 2014...a year of celebrations and big moves post-college. I hope you will follow my future adventures and endeavors through the blog. But, even more so, I hope you have a fabulous year yourself! I'm gathering my resolutions to share with you soon; my trip to Cambodia on Sunday (ahh!) will absolutely open my eyes to a more worldly perspective on my present environment and future expectations.

My family trip to Los Angeles was wonderful. No celebrity sightings somehow (typical...), but many restaurants to share with you! Below are two top picks for afternoon snack pick-me-ups. Both colorful and sweet, Lemonade and Sugarfina will satisfy your sweet tooth and put you in a trendy, feel-good state of mind almost instantly.

LEMONADE LA

Lemonade's setting on Larchmont (although there are many locations throughout the city) quickly became my favorite strip in Los Angeles. Quaint, colorful and quiet, the street highlights boutiques and bakeries that elevate your mind to pure euphoria, even during a quick stroll. We enjoyed all four lemonade flavors (original, Arnold Palmer, blueberry mint, and cucumber mint), although the cucumber was surprisingly way too strong for my liking. The coconut cake rocked. We also nibbled on a rice krispie treat with peanut butter and chocolate layers, which I successfully mocked during my high school reunion gathering in Memphis last night (recipe to be shared soon!). If you're craving more savory, Lemonade also showcases cafeteria-style salads and sides that a foodie would drool over.

SUGARFINA BEVERLY HILLS

When I read the words "Candy Concierge" in the back left corner of the Beverly Hills Sugarfina, I knew I had stepped in heaven. Not only does Sugarfina create top quality candies with ingredients from around the world, but the creative shapes and packaging make these sweets a take-home treasure. We died over the white chocolate almonds shaped as martini olives, and the martini shaker bonus packaging was unlike anything I had ever seen in the confectionary world. I was impressed. Stop by Sugarfina for a candy or two while walking through Rodeo Drive!