The first thing people think about when it comes to Thanksgiving, is the feast. So fitting it was to experience a Turkey-day celebration with chef Michael Mina and family at their home in Marin County. Although it was Michael's day off, he was joyously slaving in the kitchen preparing all the traditional Thanksgiving fixings and then some. Absent of his signature black buttoned-up chef's jacket and comfortably donning a relaxed white polo with denim and sneakers, this was Michael Mina in his enchanted element. His passion for cooking and being in the kitchen was apparent from the moment we stepped foot in the house. Like the perfect host, he wanted to make sure we were well fed, and continually well fed throughout the day. No surprise the man has accumulated 18 restaurants across the country with several more to open in 2011. Michael Mina loves feeding people and people love eating his food.
Today at the Mina house, there were no perfectly-plated tuna tartares, caviar parfaits or tableside lobster pot pies which he has become so identified with in his restaurants. Instead, there was the homey, attack-and-eat by hand plate of ribs in the backyard with the kids and the intoxicating balm of roasted garlic-rosemary turkey breasts which filled the Autumn air. Despite the laid-back casualness of it all, it wouldn't have been a signature Michael Mina experience without a little sumptuousness added in. As if our overflowing dinner plates weren't a bolstering reminder to hit the gym first thing Black Friday, Thanksgiving at home Mina style included a sultry bowl of butternut squash lobster bisque and a colossal pan of not-your-mother's steamy black truffle stuffing. Also on hand was the most succulent medium-rare prime rib accompanied by a generous portion of side dishes - Brussels sprouts, cranberry sauce, sweet potatoes, carrots, crab cakes, mashed potatoes and gravy.
Thanksgiving day is all about giving thanks and reminding ourselves what we are grateful for. Besides the obvious gratitude for the bountiful feast that was in front of me, Thanksgiving with Michael Mina reminded me that when an individual creates a living incorporating what they are passionate about in life...even on their days off, they are going to do it with fulfilling gratitude.
Despite the fact that Michael Mina "the chef", is now a business man and brand name with an ever-evolving and expanding restaurant empire, he is someone who began his career in the industry because he simply loved food, loved to cook and loved sharing it with others. Little did he know when he enrolled at the C.I.A. over twenty years ago, that one day he would look back knowing that he employed thousands, mentored many, and fed millions in his lifetime. On this Thanksgiving evening, he and his wife Diane donated the leftovers from our festive spread to the local food bank.
Like Michael, I've learned that when you make a choice in life to recognize your innate gifts, and pursue your dreams, the road may at times be rocky, but it will be passionately rewarding. The holidays are always reflective. I don't know if it's because they remind us how fast time goes by or if it's because they make us think twice about how we spend or waste our lives? Or maybe it's just that we overindulge during these times and the food coma makes us even more contemplative? Whatever it is, it's important to ask yourself what are you thankful and grateful for today? How do you spend your days? How do you want to spend the rest of your life?
Just remember...it's never too late to follow your dreams. Michael Mina - a young aspiring cook from rural Washington State, who had big dreams of one day cooking in a big city. Today, at age 42, he has numerous accolades and 18 restaurants under his belt. Chef Michael Mina is proof that when you combine gratitude and hard work, dreams can come true.
Happy Thanksgiving from Food Fashionista.
For some wonderful Michael Mina Recipes, including a Sweet Potato Souffle' and a Butterscotch Steamed Bread Pudding, visit HERE
For more information on Michael Mina's Restaurants, visit HERE
The weekend is here and while you are contemplating the many choices of where to dine out for your Friday or Saturday meal on the town, we highly suggest selecting a participating restaurant for Dine Out for the Gulf Coast. Until June 12th, premier chefs and restaurants around the U.S. will be customizing their own programs with a portion of their profits going to assist those directly affected by the
recent oil spill in the Gulf of Mexico along with supporting the
long term restoration of the treasured coast.
Some of the participating restaurants include, but are not limited to: Delfina, Hog Island Oyster Bar,
Bottega, Maverick, Incanto, Front Porch, RN74, The Slanted Door, Heavens
Dog, Bi-Rite Market, Ozuma, Nombe, Boulette’s Larder, Wexler’s, Contigo
and Bix, all located in San Francisco; Eldorado Kitchen, Sonoma, Chez
Panisse, Berkeley, Calif.; Tra Vigne, St Helena, Calif.; Bottega,
Yountville, Calif.; The Pasta Shop, Oakland, Calif.; Chef Jose Andres’
restaurants; Johnny’s Half Shell, Washington, D.C.; Ciudad, Los Angeles;
North Pond, Paul Kahn Restaurants, Chicago; Park Kitchen, Portland,
Ore.; Rue Dumaine, Dayton, Ohio; Brennan’s of Houston, Café Annie,
For more information including a list of participating restaurants, visit HERE
Robb Report - the Global Luxury resource has released it's annual Best of the Best Restaurants for 2009. The French reigned with four out of the seven restaurant's kitchens being run by French chefs (Boulud, Ducasse, Gras and Crenn) while the other three are Americans (Chang, Mina, Trotter). Only one female chef made it on the coveted list (Crenn), who we should also mention was named Esquire's chef of the year 2008. Six out of the seven properties are located in North America while only one (Maison Boulud) is located overseas in China.
Congratulations to the following seven restaurants that made the cut:
Today Food Fashionista celebrates the common appreciation of the love of great food and wine by sharing the sumptuous menu for the 2009 Inaugural Luncheon. This luncheon will follow the Presidential swearing in ceremony and be attended by approximately 200 guests. The first course Seafood Stew with Maine Lobster, Black Cod, Large Peeled Shrimp, and Sea Scallops with root vegetables sounds divine and perfectly paired with a crisp aromatic glass of Sauvignon Blanc.
Inaugural Luncheon Gifts (Click above for details)
According to the CIC, "The details of the luncheon have been designed to reflect the theme
of the 2009 Inaugural ceremonies, "A New Birth of Freedom," which
celebrates the bicentennial of the birth of President Abraham Lincoln.
Inaugural Luncheon Table Floral Arrangements
menu, created by Design Cuisine, a catering company based in Arlington,
Virginia, draws on historic ties to the Presidency of Abraham Lincoln.
Growing up in the frontier regions of Kentucky and Indiana, the
sixteenth President favored simple foods including root vegetables and
wild game. As his tastes matured, he became fond of stewed and
scalloped oysters. For dessert or a snack, nothing pleased him more
than a fresh apple or an apple cake.
Duck Horn Sauvignon Blanc for First Course
The wines to be served
during the luncheon were produced by some of the finest winemakers in
California, the home state of Senator Dianne Feinstein, the Chairman of
the Joint Congressional Committee on Inaugural Ceremonies. Each wine
was selected to complement the flavors of the luncheon ingredients.
Inaugural Luncheon First Course China
The first course will be served on replicas of the china (pictured above) from the
Lincoln Presidency, which was selected by Mary Todd Lincoln at the
beginning of her husband's term in office. The china features the
American bald eagle standing above the U. S. Coat of Arms, surrounded
by a wide border of "solferino," a purple-red hue popular among the
fashionable hosts of the day."
If you happen to be in the D.C. area this week, and I know many of you are, I suggest you fit some pleasurable time in with you and your palate and head over to one of acclaimed chef Michel Richard's award winning restaurants.
Central Michel Richard Interior Space
Coveted dinner reservations may be limited for this historic inauguration week at the upscale Michel Richard Citronelle or the more contemporary, Central Michel Richard, but if you weren't lucky or prepared enough to score a resi, I suggest you venture in to Central Michel Richard for lunch or drop in for a fabulous glass of vino from their incredible selection accompanied by some of Chef Richard's sumptuous cuisine. If cocktails are more your speed, you can enjoy one of Central's creative cocktails including a Velvet Mojito (Bacardi Rum, Velvet Falernum, fresh mint, fresh lime) or a Ginger Daquiri (Neisson Rum, Agricole, Creme de Gigembre, fresh lime juice, ginger syrup).
Michel Richard's Lobster Burger
The room at Central Michel Richard is sleek and stylish. The food is
tantalizing and combines well known American favorites with a french
touch. Mouth watering items include Tartare of Filet Mignon and French Fries, Fried Chicken with Mustard Sauce, or a Lobster Burger. Don't forget the savory side selections which include Creamed Spinach, Macaroni and Cheese, or Brussel Sprouts with Beacon. Be sure to save room for a decadent dessert which may include a Chocolate Lava Cake ala Mode or a Banana Split.
Central executive chef Cedric Maupillier & Michel Richard
With over 40 years of culinary experience, Chef Michel Richard has definitely earned his well deserved accolades. Mentions for Michel Richard Citronelle include Goumet Magazine's Top 20 Restaurants in the United States award in both 2001 and 2006 and Best New Restaurant 2008 for Central Michel Richard by the prestigious James Beard Foundation.
CentralMichel Richard (Contemporary, Elegant Hot Spot) Open for Lunch (M-F) & Dinner (Everyday) 1001 Pennsylvania Ave., NW Washington, DC 20004 (202) 626-0015 For Online Reservations, visit here
Michel Richard Citronelle (Fine Dining, Jackets Required for Men) Open for Dinner Nightly 3000 M Street NW Washington, DC 20007 (202) 625-2150 For Online Reservations, visit here