New Recipes for 2020!

New Recipes for 2020!

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Thank you for tuning in to our Blog!
Here are MORE RECIPES!
There are lots of other recipes for you to find!
(just use the SEARCH BOX at the top of page^^^^^
or CLICK the links in the Sidebar>>>>>)


Island Barbecued Pork Ribs

2 slabs of Raw Pork Spare Ribs (4 lbs)
Dry Seasoning:
1 cup Kosher Salt
1 teaspoon Celery Salt
2 Tablespoon Mesquite Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
3 Tablespoon Sugar
1 teaspoon Ground Black Pepper
Sauce:
1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Mix all dry ingredients and lightly season the pork rib slabs on both sides.
Marinade for 12 hours. Remove seasoning from exterior of ribs before cooking.
Cook seasoned pork ribs at 325°F for 1 hour.
Cut ribs while hot into individual pieces (one bone each) and place in baking dish.
Heat barbecue sauce to a simmer and pour over all the pork ribs.
Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.
Makes 4-6 servings


Island Pulled Pork

1 lb shredded pork
Sauce:

1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Steam shredded pork untill fully cooked.
Mix in bowl with BBQ sauce, add water to thin the BBQ sauce so pork doesn’t dry out.
Cook covered at 350 for 30 minutes.
(We recommend serving on King’s Hawaiian sweet rolls or buns)


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Mango BBQ Sauce

4 ounces Mango slices (in syrup)
16 ounces Ketchup
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Barbecue Sauce Preparation:
Sauté onion with cumin, garlic and cinnamon.
Add remaining ingredients and cook until boiling.
Puree well and serve hot.


Peanut Sauce

Ingredients:
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts

Peanut Sauce Preparation:
Combine ingredients in pan. Bring to boil while stirring.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, pour in blender. Pulse until smooth.


Beef Teriyaki
A grilled 10 oz sirloin strip with sauce, served with veggies and mashed potatoes.

Sauce:
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

Teriyaki Sauce Preparation:
Combine and bring all ingredients, except cornstarch to a boil in a saucepan.
Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.


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Mashed Potatoes

Ingredients:
10 pounds Red potatoes with the skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Preparation:
Boil the potatoes until tender.
Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.


Scalloped Potatoes​

Ingredients:
1 pound Russet potatoes (washed and sliced)​
1 cup heavy cream​
1/4 cup cheddar cheese​
2 tbsp parmesan cheese​
1/4 cup thinly sliced sweet onions​
1 tsp kosher salt​
1/4 tsp black pepper​

Preparation​:
Combine all ingredients in a greased baking pan.
Bake for 1 hour at 350 degrees. Let stand five minutes before serving.


Macadamia Honey Butter

Ingredients:
2 sticks Salted Butter
2 tablespoons Honey
4-6 Macadamia Nuts

Preparation:
Preheat oven to 350°f.
Chop macadamia nuts in a food processor into small pieces.
Place chopped nuts on a cookie sheet and bake for 6 minutes until they are toasted. Removed nuts from cookie sheet and allow to cool.
Place butter & margarine in mixer and mix until whipped.
Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve soft.
Makes ½ lb.


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Howdy Cornbread:

Ingredients:
3/4 cup cornmeal
1-1/4 cup sugar
1-1/2 teaspoon salt
1 teapoon baking powder
1-3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs

Preparation:
1. Mix flour, cornmeal, salt, baking powder and sugar in a mixing bowl
2. In a separate bowl, blend milk, eggs and oil with a mixer
3. Using that same mixer, slowly add the blended liquids to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Grease a 9×13 baking pan with oil or spray with nonstick cooking spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.


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Tonga Toast

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
oil or shortening for frying
whipped butter and/or syrup

Preparation:
Cut a 1-inch pocket in one side of each bread slice.
Cut banana in half crosswise, then split each piece lengthwise.
Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside.
Mix sugar and cinnamon; set aside.
Mix egg, milk and vanilla extract.

Heat about 4 inches of oil in a pan to 350 degrees F.
Dip stuffed bread in egg/milk mix and soak a few seconds to penetrate bread.
Fry bread on both sides in hot oil until lightly browned, about 3 minutes.
Drain on paper towels or wire rack.
Use cinnamon sugar as desired. Serve with real maple syrup.


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Honey Coriander Chicken Wings

1 lb chicken wings (trimmed and cut)

For the wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

For the coriander wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger

Preparation:
Preheat the oven to 450 degrees.
Mix wing seasoning ingredients in a small bowl.
Put chicken and 2 tablespoons of wing seasoning in a large bowl.
Add oil and coat the chicken evenly. Mix well.
Spread seasoned chicken in a single layer on prepared cooking sheet.
Bake for 20 – 25 minutes or until the thickest part of the chicken reaches 165 degrees.
Place wing sauce ingredients in a large pan, and simmer over medium-low heat.
Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.


Polynesian Luau Chicken

Ingredients:
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 ½ tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 ½ tablespoons garlic salt
3 tablespoons fennel ( ground )

Preparation:
Clean and cut chicken into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) .
Combine all ingredients in large mixing bowl,
Season chicken and marinate at least 3 hours or overnight if possible.
Preheat oven to 375ºF.
Place chicken on wire rack in a roasting pan and bake for 20 minutes.
Reduce heat to 250ºF and bake for another 30-40 minutes .
Chicken should be crispy and golden brown.


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Lillian Disney’s Home Fried “Finger Lickin” Chicken
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Buffalo Hot Wings!
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Ingredients:
Chicken wings (trimmed and cut)
1 cup all purpose flour
3 eggs
1/3 cup water
1 stick of Butter
1 bottle of Frank’s Red Hot sauce
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
dash(es) Tabasco
dash(es) Worcestershire sauce
Vegetable oil (for frying)
Instructions:
Preheat oven to 325 degrees.
Heat 2″- 3″ of vegetable oil to 400 degrees in heavy pot.
Whisk flour, eggs, 6 oz of Frank’s Red Hot sauce, a couple dashes of Tabasco and Worchestershire sauce, garlic, and black pepper in a large bowl until it makes a batter.
Salt the chicken wings and add them to the bowl, Coat them thoroughly with batter.
Fry the chicken wings in hot oil for 5-7 minutes until cooked golden brown.
Remove the chicken wings from oil and drain on paper towels.
Melt butter in a saucepan on the stove, then add 6 oz of Frank’s Red Hot sauce, a dash of Tabasco and Worcestershire sauce and simmer quickly.
Place chicken wings in oven safe dish (PYREX or a metal pan) and cover them with sauce.
Bake in oven for 15 minutes. Remove and coat with heated sauce again.
Garnish with celery & carrot sticks
Serve with Blue Cheese and Ranch dressing


Gratin de Macaroni

Ingredients:

  • 1 Box or Bag of macaroni noodles
  • Salt
  • Pepper
  • Nutmeg
  • Gruyère cheese (one block)
  • Shredded parmesan cheese (for topping the dish)
  • 4 tablespoons Unsalted butter
  • 1/3 Cup Flour
  • 3 cups Milk

Preparation:

  1. Preheat oven to 400°F.
  2. Boil pasta as directed. Drain, rinse, and set aside.
  3. Heat milk in saucepan until warm.
  4. Melt butter in separate saucepan.
  5. Make a roux: Add flour to melted butter. Stir out any lumps.
  6. Slowly whisk in milk. Add a little at a time and again, stir out any lumps.
  7. Add nutmeg, salt and pepper to taste.
  8. Whisk and cook for about 10 minutes, or until roux has thickened.
  9. Add half of the Gruyère cheese to the roux and stir until melted.
  10. Add more nutmeg, salt and pepper if needed.
  11. Combine cooked macaroni with cheese sauce.
  12. Butter a large baking dish and add macaroni and cheese.
  13. Top dish with remaining Gruyère and parmesan cheese.
  14. Cover dish with foil and bake for 10 minutes.
  15. Remove foil and continue baking until top layer of cheese is melted.

Stuffing!
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Bread Pudding

Ingredients:
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french bread

Preparation:
1. In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
2. Cut bread in medium pieces, place on cookie sheet pan put in 350 degree oven.
3. Bake bread until lightly toasted, about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan and bake at 325 degree for 1 hour.
5. Let stand 5 minutes, serve hot with ice cream.

Banana Foster Sauce

Ingredients:
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1cup heavy cream
1 tsp vanilla extract
1cup spiced rum
1cup banana slices

Preparation:
1. Combine sugar, brown sugar, corn syrup, butter and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.


Caramel Creme Brulee

Ingredients:
16 ounces Heavy Cream
6 ounces Caramel
5 ounces Egg yolks

Preparation:
1. In a saucepot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Wisk until all ingredients are incorporated.
3. Pour 7½ ounces in each ramekin and bake at 250°F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Top with fresh bananas, sprinkle with sugar and torch.


White Chocolate Bread Pudding
Bread pudding is considered the “apple pie” of South Louisiana. Because of heavy French influence, crusty French bread is available. Just milk and eggs, combined with leftover bread and the addition of white chocolate sweetens up this Southern dessert.

Ingredients:

  • 9 ounces Bakers white chocolate
  • 3 (10-inch) loaves French bread
  • 4 whole eggs
  • 6 egg yolks
  • 4 cups heavy whipping cream
  • 1 cup milk
  • 1 cup sugar

Preparation:
Preheat oven to 300 degrees F.
Slice French bread into 1/2 -inch thick round croutons and set aside.
In a large mixing bowl, combine eggs and egg yolks.
Using a wire whisk, whip until well-blended and set aside.
In a large saucepan, combine whipping cream, milk and sugar.
Bring mixture to a low simmer then add white chocolate.
Using a wire whisk, stir until chocolate is completely melted.
Remove pot from heat and, stirring quickly, add whipped eggs to the cream mixture.
Blend thoroughly to keep eggs from scrambling.
In a 9″ x 13″ baking dish, place bread slices in 2 to 3 layers.
Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest.
Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread.
Pour remaining cream mixture over the bread and repeat process.
Cover dish with aluminum foil and allow to soak a minimum of 5 hours prior to baking.
Bake, covered, for approximately 1 hour then remove foil and bake 45 additional minutes or until top is golden brown.

This bread pudding is actually better if chilled in the refrigerator overnight, after baking, then cut into squares and heated in individual portions in the microwave.

You may wish to create a white chocolate sauce for topping the bread pudding by combining 8 ounces of melted white chocolate and 3 ounces of heavy whipping cream. This may be done in a double boiler or microwave.

PREP TIME: 2 Hours SERVES: 6-8


Ambrosia


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UPDATED Wednesday, April 8, 2020:

Dole Whip! (for a single serving)
Ingredients:
1 big scoop of ice cream
4 oz of pineapple juice
2 cups of frozen pineapple

Instructions:
Add all ingredients to a blender until it’s a thick drink.
Add your swirl and then you’re done.

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Churros!
Ingredients:
1 cup water
8 tablespoons butter
¼ teaspoon salt
¾ teaspoon ground cinnamon, divided
1 ¼ cups all-purpose flour
3 eggs
1 ½ cups vegetable or canola oil
½ cup sugar

Instructions:
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

 



 

THE JOSHWILLTRAVEL BLOG ARCHIVES!

THE JOSHWILLTRAVEL BLOG ARCHIVES!

Here are “The JoshWillTravel Blog Archives”
our previous Blog Posts links organized by year and month:

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Venice Beach, California

RIGHT CLICK ON ANY LINK AND THEN “OPEN IN NEW WINDOW”

2018

2017

2016

2015

2014

2013

The JoshWillTravel Blog – Established February 2013

NOTE: Use the SEARCH BOX at the Top of the Page to Search by Topic!
(and then continue to see what we have written about it)

Use these LINKS to FOLLOW and LIKE us on other social media!
RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>
Facebook | Twitter | Instagram | Periscope | Experience Ashland Oregon 

Return to Homepage | The JoshWillTravel Adventure Channel on YouTube
——————————————————————————————————————————

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Black Rock Desert, Nevada

F*CK YOU MORELS LAS VEGAS (at the Palazzo)

F*CK YOU MORELS LAS VEGAS! (at the Palazzo)

YOU SERVED THIS SH*TTY BREAKFAST TO A TRAVEL AND FOOD BLOGGER!

This sh*tty breakfast cost $23 at Morels with a french pressed coffee included:

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Breakfast at Morels Las Vegas at the Palazzo

WE WERE SERVED THIS SH*TTY BREAKFAST LAST AUGUST AT MORELS LAS VEGAS AT THE PALAZZO AND WE ARE STILL ANGRY!

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Coffee with Breakfast at Morels Las Vegas at the Palazzo

 

Complain to them about sh*tty food on Twitter and you’ll get BLOCKED!
How’s that for customer service and care?

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So we wrote a REVIEW ON FACEBOOK and gave them 1 STAR:
(because no stars was not an option)

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Screenshot of Our Review on facebook

Emily wants to know “Why’d you block him?” on March 31st.
And there was NO RESPONSE.

DON’T EAT HERE. There are many other good choices in Las Vegas!

Morels is inside the Palazzo Las Vegas. One more reason not to go there.

NOTE: We started this Blog before the Mass Shooting at Pulse, a gay nightclub in Orlando Florida, where 50 human beings were murdered and 53 other people were injured. This horrible event, combined with the reaction to the event, and the constant INSANITY of Donald Trump, we thought we’d channel our negative energy into something positive and finished this negative Blog about a negative experience.

 

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http://www.facebook.com/joshwilltravel
http://www.twitter.com/joshwilltravel

http://www.periscope.tv/joshwilltravel

RETURN TO HOMEPAGE: http://www.joshwilltravel.wordpress.com

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>

The “JoshWillTravel AdventureScope” is now available on Youtube!>
(And our Periscope videos from Katch are now posted on YouTube)
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Dinner Party at Cafe Bizou in Sherman Oaks

Dinner Party at Cafe Bizou in Sherman Oaks

A rainy Wednesday night and it was someone’s birthday! (not mine)

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Dinner Party at Cafe Bizou in Sherman Oaks

We were going to have Indian food and a party at the house, but I suggested Dinner at Cafe Bizou instead! We made a reservation last week for a party of nine at 6:30pm. When we arrived the table was ready and waiting. Of course, we didn’t arrive all at once…

They have convenient Valet Parking on Ventura Blvd and there’s also parking in the rear. It’s also possible to find street parking because they’re not in the middle of restaurant row and I’ve parked in the bank lot across the street after hours on occasion.

The first thing you’ll notice when you enter is that it’s in a house that’s been remodeled as a restaurant. There’s a nice bar but the bar area is small, also functions as the waiting area, and the path of service runs through the bar to the dining room. The large dining room is divided into two spaces and each has a difference ambiance, but also the same.

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Dinner Party at Cafe Bizou in Sherman Oaks

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Dinner Party at Cafe Bizou in Sherman Oaks

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Cafe Bizou in Sherman Oaks

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Cafe Bizou in Sherman Oaks

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Cafe Bizou in Sherman Oaks

They also have a “patio area” in front, which is enclosed, covered and heated at night. It’s a very nice place for an intimate and/or romantic dinner.

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Cafe Bizou in Sherman Oaks – “Patio Area”

The food is great. The food is reasonably priced. They have a good selection of wine at a fair market price and a very reasonable corkage fee if you want to bring your own bottle(s).

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On the Menu: Steak & Shrimp au poivre with baked potato, fried calamari, caesar salad, bread & butter, creme brûlée, chocolate covered profiteroles with vanilla ice cream and a coke. Also had a couple lamb chops that were orphaned and a taste of tiramisu.

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Fresh Baked Bread and Butter

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Fried Calamari

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Caesar Salad

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Steak & Shrimp with Baked Potato

And for Dessert: They brought the flourless chocolate cake with a candle for the birthday girl and half of us ordered dessert. I love their creme brûlée! I also had a little taste of the profiteroles and tiramisu, but passed on cappuccino or coffee.

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Creme Brûlée

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Chocolate Covered Profiteroles with Vanilla Ice Cream

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Tiramisu

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Flourless Chocolate Cake with Whipped Cream

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We really like Cafe Bizou! It’s a very comfortable environment and the dress code is casual to dressy without comment. Diners in jeans, shorts and t-shirts sitting next to executives in coats and ties is perhaps too common an occurrence, but the restaurant really all about the great food and pleasant dining experience.

The service is excellent! The wait staff and busboys are constantly in motion, well trained and pretty attentive to the tables and guests’ needs. Refills and requests are handled promptly and the courses are timed out for dining at a relaxed pace.

Again, it’s very reasonably priced for fine dining and they have a nice selection of food! (Check out the menu above)

They are open for Lunch, Brunch and Dinner.
Reservations in advance are recommended because “you never know”.

Cafe Bizou
14016 Ventura Blvd., Sherman Oaks, CA 91423  (818) 788-3536

All photos copyright 2016 JoshWillTravel

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Read the previous Blog “Lunch at Cafe Bizou in Sherman Oaks”> http://wp.me/p3dhVM-ll

 

Friday Night Dinner – Good Shabbos!

Friday Night Dinner! Good Shabbos!

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I did a little happy cooking in the kitchen today! ON THE MENU: Sticky roast chicken with carrots and onions, roasted garlic red potato, sautéed asparagus, crudite’ (celery, carrots, cucumber, radish) with ranch dressing, tortilla chips with fresh guacamole, fresh made raspberry lemonade and an iced espresso.

Starter course: Crudite' (carrots, celery, cucumber & radish) w/ranch dressing

Starter course: Crudite’ (carrots, celery, cucumber & radish) w/ranch dressing

Starter course: Fresh made guacamole with tortilla chips

Starter course: Fresh made guacamole with tortilla chips

Sticky Chicken

Roasted Sticky Chicken (cooking)

Sticky Chicken

Roasted Sticky Chicken with carrots and onions (cooking)

Sticky Chicken (done)

Roasted Sticky Chicken (done) with carrots and onions

Vegetable course: Sauteed Asparagus

Vegetable course: Sauteed Asparagus

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Potato Course: Roasted Garlic Red Potato

Dinner Plate

Dinner Plate: Sticky roast chicken with carrots and onions, roasted garlic red potato, sautéed asparagus, crudite’ (celery, carrots, cucumber) with ranch dressing

Fresh made raspberry lemonade

Drink: Fresh made raspberry lemonade and an iced espresso

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Dessert Course: Mixed Berry Tart

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Dinner at Gyoro Gyoro Izakaya Japonaise Encino

Dinner at Gyoro Gyoro Izakaya Japonaise Encino

We were going for dinner tonight at Sushi Hirosuke and instead found this sad news taped to the door:

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Sad News! Sushi Hirosuke RIP (copyright 2104 JoshWillTravel)

My friend Hiro, the sushi chef, opened this place in the early 90s and we used to have dinner here twice a week. He sold it to a nice couple who ran it for a long time. It was a good place, not great, but it was reasonably priced, local, and always good enough.

My friend Hiro-san now owns the amazingly awesome Sushi Ichiban Kan in Tarzana (you can read about it and see the pictures in my previous blogs).

There’s a lot of sushi competition in the neighborhood! On Ventura Boulevard, between Sepulveda and Reseda, there are more than fourteen sushi restaurants: Katsu-ya, Midori, Yamato, Benihana’s, Okamura, Cho Cho San, Dancing Wasabi, Octopus, Four on Six, Sushi Ajito, Crazy Tokyo, Sushi Tsune, Makoto, and our new destination for dinner Gyoro Gyoro Izakaya Japonaise Encino.

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro Izakaya Japonaise Encino (copyright 2104 JoshWillTravel)

Upstairs in the mall where they shot “The 40 Year Old Virgin” is a new Japanese restaurant. I had heard nice things about it, but this was my very first time dining there. Ride the escalator or elevator to the third floor, enter the restaurant and enjoy the asian food and drink experience.

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

The Bar of Tokyo at Gyoro Gyoro Izakaya Japonaise has a great selection of sake and a full bar! They have a Happy Hour menu and specials from 3-6:30pm and after 10:30pm.

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Bar of Tokyo (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Bar of Tokyo (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Bar of Tokyo (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Bar of Tokyo: Great Selection of Sake!(copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Bar of Tokyo: Beers on draft. (copyright 2014 JoshWillTravel)

The Restaurant!

Tuesday at 7pm, the place was empty. When you enter through the restaurant you are greeted at the Host Desk by the Giant Face seen below.  There’s a glass enclosed covered patio with a nice view of Ventura Blvd, the Sushi Bar area and a Dining Room area. We sat inside in a booth, which was too low for the table, wasn’t very comfortable for my back, and felt very cramped and claustrophobic. I did have a view of the glass enclosed kitchen, but could only see the grill from where I was seated. 

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Welcome!  (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Sushi Bar (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Sushi Bar (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Patio Dining (copyright 2104 JoshWillTravel)

 

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Kitchen & Grill enclosed in glass (copyright 2104 JoshWillTravel)

It’s a very pretty restaurant, done in very modern Japanese design. We were seated, greeted and provided with drinks while we perused the menu and decided on our food choices. They have a massive menu with sushi, salads, rolls, entrees, sides, and desserts….and it’s very confusing. They also have an ala carte sushi and sushi roll menu and a yakitori menu with all kinds of traditional (chicken, beef, vegetables) and weird things (intestines, livers, and other parts) grilled on a skewer. Mark those menus with a pencil.

The prices are VERY REASONABLE!!! You can eat a lot of different things, share them, try stuff you might never try if you feel adventurous, and just have a really big meal Japanese meal for a good price. The drink prices are also GREAT!

ON THE MENU: hot sake, cucumber with sesame sunomono, grilled shishito pepper, avocado & negitoro (spicy tuna), fried calamari, spicy tuna roll, Wisconsin roll (salmon and crab), sushi – salmon, yellowtail and albacore, potstickers, chicken meatball and pork kalbi skewers and an iced green tea. We also ordered the live Uni pasta, roasted eggplant side, and a big Spicy Tuna and Rice bowl (we asked for brown rice, but got steamed white rice instead).

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Hot Sake! Large size! (copyright 2104 JoshWillTravel)

 

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Cucumber with sesame sunomo (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – grilled shishito peppers (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – avocado and negitoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – fried calamari (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – chicken meatball and pork kalbi skewers (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – potstickers (copyright 2104 JoshWillTravel)

 

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Wisconsin roll: salmon over crab (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – spicy tuna roll (copyright 2104 JoshWillTravel)

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Sushi! Salmon, yellowtail and albacore. (copyright 2104 JoshWillTravel)

Everything was good! The fish was good quality, fresh and tasty. The cooked stuff was also done right. The fried calamari was excellent! I also enjoyed the spicy tuna dishes quite a bit. The avocado and negitoro was a good choice. Next time I’ll have the pork kalbi salted instead of sauced and forget about the cucumber and sesame sunomono.

They’re open late weeknights, and really late on Fridays and Saturdays, so I might have to go back soon….

Gyoro Gyoro (copyright 2104 JoshWillTravel)

Gyoro Gyoro – Enjoying my dinner! Tasty Japanese Goodness! (copyright 2104 JoshWillTravel)

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Gyoro Gyoro (copyright 2104 JoshWillTravel)

Into the Sunset on Ventura Boulevard…Time to Blog This. (copyright 2104 JoshWillTravel)

Gyoro Gyoro Izakaya Japonaise – 17401 Ventura Blvd., B21, Encino, CA 91316 http://www.otootorestaurant.comhttp://www.ramla.net

 

Sushi and Sake! Dinner at Yoshi’s in San Francisco!

Sushi and Sake! Dinner at Yoshi’s in San Francisco!

Saturday, 21 June 2014 – 6:00pm

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)

As part of the weekend road trip to San Francisco and the St. Paul’s Reunion, Pub Crawl and Brunch it was decided by Doug that we would have an early dinner in the Omakase Room at Yoshi’s in San Francisco. Our reservation was for six o’clock, so we taxied from the hotel to the restaurant and met our friends there.

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

The Bar at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)

Our party of 14 was seated right away in a rectangular glass dining room with a long wood table within the larger dining room. It wasn’t private, but it was separated from the rest of the tables and other guests. The dining room is very large and the ceilings are super high. It’s very stylish, with black lacquered furniture and Japanese flourishes, and decorated with large and funky “paper lantern” light fixtures.

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)

And there’s live jazz performed during the dinner service. They also have a jazz club adjacent to the restaurant and bar, and if you have dinner you get preferred seating with your admission ticket for the show. Bobby Caldwell was playing the night we were there and the restaurant was full when we arrived. I took these interior pics after the early dinner crowd had gone into the club.

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Live Jazz! (copyright 2014 JoshWillTravel)

There’s an Open Kitchen behind glass off the dining room.

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Open Kitchen behind glass (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Open Kitchen behind glass (copyright 2014 JoshWillTravel)

On The Menu:

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)

We ordered a fancy yuzu cold sake and edamame for the table, and then some appetizers: crab cocktail with avocado mousse, crispy brussel sprouts, and shishito peppers.

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Shishito Peppers starter (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Crab cocktail with avocado puree (copyright 2014 JoshWillTravel)

Everyone ordered their own dinner and then we shared. The management sent us a complimentary Red Dragon Roll, which was nice. The food presentation was beautiful! We ordered a bunch of different rolls, sushi and sashimi, and a few people had the dinner entrees : Steak Diane, Scallops, Flank Steak and Pork Loin.

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F.  – Hamachi sushi (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)

 

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Spider Roll (copyright 2014 JoshWillTravel)

I enjoyed the appetizers. The crab cocktail was a WINNER! I ordered the 49er roll: salmon, crab and avocado; and an order of Hamachi (yellowtail) sushi. I also sampled the spider roll, red dragon roll, the three kingdom roll, and the butterfish roll. I love sushi! Everything I ate was super fresh and yummy. Knowing that we had some drinking to do, I didn’t want to stuff myself too much, so we exercised some restraint.

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Complimentary Red Dragon Roll (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Salmon and Tuna Sashimi (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Scallop dinner (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Three Kingdom Roll (copyright 2014 JoshWillTravel)

 

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Steak Diane dinner (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Pork Loin dinner (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dinner at Yoshi’s in S.F. – Flank Steak dinner (copyright 2014 JoshWillTravel)

And a couple people had dessert: chocolate mousse and gelato and coffee mousse.

I did not.

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dessert at Yoshi’s in S.F. – Chocolate Mousse (copyright 2014 JoshWillTravel)

Dinner at Yoshi's in S.F. (copyright 2014 JoshWillTravel)

Dessert at Yoshi’s in S.F. – Coffee Mousse! (copyright 2014 JoshWillTravel)

A good time was had by all. The food was good. The service was good, but not great. Since I didn’t make the reservation or choose the restaurant, I was just along for the ride. If you have a party of 14 and a “private room” the service should really be GREAT! 

8:15pm Our limousine arrived at 8:00pm and was waiting for us outside the restaurant.

Your Limosine is waiting.

Your Limosine is waiting.

Yoshi’s1330 Fillmore Street, San Francisco 94115 http://www.yoshis.com

I’m told they have a great “Happy Hour” menu in the bar from 5-7pm daily.

UPDATE March 21, 2015: In October 2014, Yoshi’s changed names to The Addition. In January 2105, The Addition closed. Yoshi’s in Oakland remains open.

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Dinner at Le Sanglier French Restaurant

Sunday Birthday Dinner for my Stepfather at Le Sanglier French Restaurant

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

The Wine List:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

White Wine:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Red Wine:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

On The Menu: Traditional French Fare and everything was EXCELLENT!

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

What shall we have for dinner?

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

The Big Board: Starters, Specials and Desserts to order in advance:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Fresh baked bread and butter:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

French Onion Soup! Served piping hot.

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Filet Mignon with three peppercorn sauce:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Potato, cauliflower puree, celery and cheese side dish

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Endive salad with Roquefort cheese:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Duck l’orange:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Bouillabaisse

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Rue and truffle toast for Bouillabaisse

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Vanilla Creme Brûlée with sliced strawberry

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Chocolate Souffle’ with whipped cream and chocolate sauce

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Cappuccino.

Enjoying my coffee. (copyright 2014 JoshWillTravel)

Enjoying my coffee. (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier French Restaurant5522 Crebs Ave, Tarzana, CA 91356 818-345-0470 http://www.lesanglierrestaurant.com

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Party at the Four Seasons Beverly Wilshire Hotel 20 March 2014

Beverly Hills, California – Thursday 6pm

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Hosted Event at the Four Seasons Beverly Wilshire = Great Party!

We’re a Four Season’s Preferred Partner and we get special incentives, upgrades and amenities for our clients when booking accomodations worldwide!

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Lobby of the Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Front Desk at the Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Lobby of the Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Marble everyway! Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

The Ballroom – Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Beautiful Detail on the Elevator Doors:

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Elevator Door at the Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Up to the Second Floor, the Rodeo Plaza Patio and the Travel Industry Reception Party!

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

View of Rodeo Drive – Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

View from the Patio – Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Party on the Patio! Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

On The Menu: Grey Goose and Seven-Up, Mini sliders with cheese, crab legs in sake-mushroom broth, shrimp dim-sum, chicken potstickers, skirt steak in orange sauce, chicken in sauce, ceviche with all the fixings, a potato/goat cheese foam with black truffles and celery root puree, creamy crab in sesame cones, smoked salmon on crackers and then dessert….

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Top Shelf! Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Tiny Slider! Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Crab Legs! Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

FOAM! Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

And then DESSERT:

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Dessert sampler: cannoli, lemon meringue tart, raspberries and cream in a chocolate cookie, milk chocolate hazelnut truffles and milk chocolate salted caramels.

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

And then MORE.

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

View of Wilshire Blvd – Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

View of Rodeo Drive – Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Mini-Bar! (Very tempting, even after all that food!)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

 

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Wilshire Blvd and Rodeo Drive (copyright 2014 JoshWillTravel)

Beverly Hills – Thursday 8pm

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

On Rodeo in Beverly Hills (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Not just a fun event, I was working!

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

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