I'll be at the Culinary Carnival on February 12

Featuring food and beverage vendors, this event will benefit the Prado Day Center.

I will be among the twelve chefs present at Embassy Suites between 5:30 and 8:30 PM.

It's an event food lovers will not want to miss!

Read more.

I'll be at the market next Saturday, January 31

It's the Saturday morning market off Madonna Road near Embassy Suites.

You'll find fresh vegetables and fruit, honey and eggs, coffee and wild caught fish, baked goods and flowers.

 I'll be there with my special sauces:

• Northern Italian Balsamic Vinaigrette 
• Asian Drizzle
• Smoked Pimentón
• Mixed Berry Coulis

Made with pure ingredients to enhance meat, poultry, fish, vegetables,  they are more than salad dressing.

Stop by and say hello...and possibly make your Valentine Dinner reservation.

Valentine Dinner at the Botanical Garden

This is my first public event since closing Et Voilà Restaurant last summer. Part of the proceeds will go to the Botanical Garden. When: Saturday February 14th, 2015 at 6 pm Where: SLO Botanical Garden in El Chorro Ranch Park off Hwy 1 between San Luis Obispo and Morro Bay, tel: (805) 541-1400,  click for map Entertainment: Join us for a romantic evening filled with fabulous food, wine, and music.  Revel in the romance of an evening in Paris as Et Voilà’s favorite Chanteuse Dawn Spare and her Trio make a return Valentine engagement with Chef José. Get ready to sway, swing, and dance as The Dawn Spare Trio takes you on a musical journey, singing songs of love, lust and Parisian romance. Price: $95 per person In honor of José’s love of the Garden, he will be donating a portion of the event's proceeds to the SLO Botanical Garden.   Menu CREATED AND PREPARED BY CHEF JOSÉ DAHAN APPETIZER SAMPLER WITH A GLASS OF CHAMPAGNE SALAD COURSE ORGANIC BUTTER LETTUCE WITH ROASTED WALNUTS, GOAT CHEESE, GRILLED PEARS, PISTACHIO OIL AND ORANGE MUSCAT VINAIGRETTE MEIOMI 2013 CHARDONNAY. SONOMA, MONTEREY AND SANTA BARBARA YOUR CHOICE OF MAIN COURSE BRAISED NEW ZEALAND SEABASS OVER FRESH PAPPARDELLE ROASTED TOMATO AND FENNEL WITH CREAMY HERB AND GARLIC JUS or GRILLED LAMB LOIN CHOPS & ORGANIC BARLEY, ROASTED WINTER VEGETABLES WITH TRUFFLE ESSENCE HASLEY CELLARS 2007 MERITAGE PASO ROBLES or VEGETARIAN OPTION DESSERT CHOCOLATE AND HAZELNUT TERRINE WARM CARMELIZED APPLE TART WITH HONEY ICE CREAM Click to reserve now

My Recipe for Onion Soup à la Lyonnaise

 

Here is the recipe for onion soup served in France's finest restaurants. I learned about it working in some of these restaurants when I was an apprentice (45 years ago!)

Ingredients (four servings)

• 2 yellow onions sliced thin
• 2 red onions also sliced thin
• 1 teaspoon of chopped garlic
• 1 sprig of fresh thyme or 1 teaspoon of dry thyme
• 1/4 cup of Worcestershire sauce
• 1/2 cup of dry white wine
• 3 bay leaves
• 2 quarts of beef broth
• 1/2 lb of grated gruyère cheese
• 1/4 cup of olive oil
• 4 oz (1 stick) of butter
• Sea salt and black pepper
• French baguette slices (1/4 inch) toasted until crunchy and reserved for later
• 2 egg yolks mixed gently with 1/4 cup of heavy cream reserved for later
• Chopped parsley, the finishing touch for garnish

Execution (± 40 minutes more or less)

1. On low heat in a heavy stock pot melt the butter with the oil and then add the onions with a little bit of salt and pepper. Keep cover and stir often.
2. When onions are tender, remove lid and start browning the onions while stirring often.
3. Add thyme, garlic, and bay leaves.
4. Do not burn the onions. It's okay to have them stick to the pot as long as you stir them often.
5. When onions are finally brown, add wine, Worcestershire sauce, and broth.
6. Simmer for about 20 minutes; check seasoning (salt and pepper); soup is ready for consumption now

Preparing to serve

1. Place bowls (preferably onion soup bowls with handles) on a sheet
2. Fill up the bowls about three quarters and then arrange the baguette slices in order to cover the liquid
3. Sprinkle with cheese generously
4. Finally, pour the egg and cream mixture
5. Broil gently until light brown
6. Sprinkle with chopped parsley

Bon appétit!

Foie Gras Ban Lifted in California

In 2012 KSBY interviewed me regarding California's adoption of a ban on foie gras. The ban was just lifted, and last Thursday KSBY returned to interview me again.

Rich, buttery, and delicate, foie gras is not like ordinary duck or goose liver. It comes from geese or ducks that have been force fed to fatten their livers, and this force feeding is strongly condemned by animal rights advocates. The KSBY interview (click here to see the video) treated the controversy.

Now it turns out that foie gras may come from geese that haven't been force fed. As noted in the video, there is a place in Spain where the birds are free; on their own, they eat whatever they like including acorns and figs. I plan to visit the La Patería de Sousa when I go to Spain this summer.

Clean the Fridge Cooking Class

This is the class where I visit your home in the morning and then return to prepare brunch, lunch, or dinner when your guests are present. I make a meal from the items you have in the fridge. Et voilà! C'est si bon!

Click here for details and to reserve one of the remaining available dates.

January 17: I'll be at the Symphony of the Vines

The main event at the Bitter Estate is the Heqing Huang piano recital, but I'll be serving appetizers before the concert and dessert after.

For tickets or more information, go to the website or phone (805) 235-0687.