Broadway by Amar Santana, Laguna Beach

Every once in a while, a good restaurant comes along. A place where as soon as you walk in, you feel welcomed and excited. Immediately you are greeted, and the whole evening just seems to flow. You can get lost in the food and have a three hour dinner without knowing or caring how long you have been there. Your cell phone doesn't matter, nor does time. The feeling of all of the patrons is electric, because my friends, you are having a food experience, not just a meal.

Broadway by Amar Santana, located in gorgeous Laguna Beach, California is THE place to go for an amazing food experience. From start to finish, the dinner was amazing. For the best experience, make a reservation at the chef's table. A bar that seats six allows the lucky few whom are able to sit there to enjoy dinner and a show. The open kitchen enables you a great view on the magic that happens behind the counter top.

The chefs work together precisely to create inspired dishes that even my trained palate was surprised by what happened. The service staff is extremely knowledgable. The sommelier is on point with his pairings. Though some were unexpected, I like to be challenged.

We opted for the Chef's Tasting, traditionally a five course option based on your personal likes and Chef's suggestions. My friend Sam is behind the Chef's counter table, so we ended up with some special dishes but, even without him, you can't lose, and if you see him there say "Hi" for me. This was our food adventure...

ROASTED AND PICKLED BEET SALAD
creamy burrata, raspberry vinaigrette, puffed black rice, nasturtium

JAPANESE HAMACHI
citrus - miso dressing, avocado sorbet, wasabi tobiko, tempura flakes

TOASTED BARLEY RISOTTO
slow poached egg, seasonal herbs, shaved reggiano parmigiano, wild, wild mushrooms

SAM'S SWEETBREADS
pea purée, fava beans (sorry this is an off the menu item but WOW it was so good!)

VADOUVAN SPICED LAMB LOIN
braised bean ragout, grilled merguez, mint yogurt emulsion

BOURBON VANILLA BEAN PANACOTTA
strawberry sorbet, cocoa nib meringue, taragon

CARAMEL CHOCOLATE GANACHE TART
cinnamon whipped cream, vanilla maldon salt, chipotle chocolate ice cream

For more information on this culinary masterpiece visit:BroadwayByAmarSantana.com

Meet Me Where The Music Plays

Forever, my father's daughter.

He dances with the angels now but will always be a part of me. I'm the luckiest girl in the world to have had him as my daddy.

George Arthur Rosenjack
9/9/41-3/6/12

Bananas Foster Cupcake Sunday

Today is a special day! It's Sunday Funday and also my friend Kanee's Birthday along with my Brother-In-Law. It doesn't take an excuse for me to bake, but in their honor I made some cupcakes! I'm a fan of many food blogs an came across one with a Banana Chocolate Swirl Cupcake recipe. I liked the concept but I love my Bananas Foster Cupcakes. I decided to borrow the idea of chocolate and use mini chocolate chips instead of melted chocolate and top them with a slice of banana. My traditional recipe was dreamed up for my friends wedding last June and had a Mascarpone Rum Frosting. With the addition of chocolate chips, I don't miss the frosting.

Bananas Foster Cupcakes with Chocolate Chips

Yields 30 Cupcakes

For the Banana Mixture:

3/4 cup butter
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
2-3 ripe but still firm quartered (halved crosswise, then lengthwise)
2 tablespoons dark rum

For the Cupcakes:

2 1/2 cups AP Flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon rum or rum extract
3/4 cup sour cream
1/2 cup mini chocolate chips

For the top:

1-2 bananas, sliced
1 Tablespoon lemon juice
3 Tablespoons or more mini chocolate chips


Directions:

For the Bananas:

In a large saute pan over medium heat, combine the butter, brown sugar, and cinnamon.
Cook until butter melts and sugar is dissolved (4 to 5 minutes).
Add the banana slices and cook until tender and nicely caramelized
Turn off the burner and add the rum mixture to the pan.
Flambe!
Spoon the banana heaven into a bowl and set aside.

For the Cupcakes:

Preheat oven to 350 degrees.
In a mixer cream butter and sugar until light and fluffy.
In a medium bowl, combine the flour, baking soda, and salt.
Add eggs one at a time then, add vanilla, rum and banana mixture. Mix well. Bananas will blend into mixture.
Add flour mixture alternately with sour cream; blend thoroughly but do not over mix. Fold in Chocolate chips.
Portion into lined cupcake tins.
Sprinkle the sliced bananas with lemon juice to prevent discoloring. Sprinkle the top of the cupcakes with the additional chocolate chips and top with a banana slice.
Bake until done or a toothpick inserted comes out clean, about 20 minutes.