I just asked her and it was flavor. I made it with diluted chicken broth and added butter and parmesan cheese at the end. (I was trying to follow Chef John from foodwishes.com recipe) He added butter and parmesan cheese at the end. I liked it…
I don’t know if I’ll try again or not… once Sunshine literally spits something out, it is a hard sell to get her to try that item again.
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Last grill of the 2023 summer season (probably). Burned the cheese and had a rough time flipping the steelhead (the grill was crazy hot for some reason!), but generally things went well.
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That looks so good!
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Fair 
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The chicken breasts I marinated in mayo, garlic, lemon zest and juice, oregano, bay leaf, sumac, urfa, and olive oil were grilled stovetop, sliced thinly, and tucked into naan griddled in the drippings, topped with chopped tomato, lettuce, and an herbed yogurt dressing. Hot chili relish. Looks a mess, but it was so good!
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Beautiful greens 
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Test driving the new oven tonight. DH made pan pizza. First one with grilled onions, peppers from earlier in the week and pepperoni. Second dough was uncooperative and became a fresh tomato, basil, mozzarella calzone. Both tasted really good but too doughy and needed more cooking.
I think a pre-cook of the dough first would be helpful. Oh, and salad too. (& some 
)
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I had polenta for the first (and last) time in Venice, with my parents. Didn’t like the taste at all. I was disappointed; I’d been looking forward to trying it.
Grilled strip steak, garlic butter roasted mushrooms (Smitten Kitchen), green beans, crusty roll for sopping up. Tasty!
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During pandemic times restaurants had different approaches to survive these challenging times - Lord Stanley https://www.lordstanleysf.com/ came up with a continuous guest chef system where every few weeks/months a new external chef took over the kitchen and showcased his/her cuisine through tasting menu and a la carte option.
More recently Chef Ki Kim from Restaurant Kinn in LA https://kinn.la/ was guest chef which promised an interesting mix of western and Korean/asian influences - something we really tend to enjoy and so it was time to finally with Turntable at Lord Stanley
Overall it was a really night with excellent dishes which didn’t try to force “fusion” into the cuisine but had very sensible and thoughtful combinations which worked extremely well and felt natural - some of the highlights included the beef tartare with sunchoke puree, tomato salad (with perilla ice cream),crispy octopus (melting tender yet super crispy), caviar & oyster noodles, ssambap with pork belly bulgogi and blossom flowers and the omija dessert.
Lord Stanley will have one more guest chef with Nick Balla of Bar Tartine fame, before it will revert back to a “classical” restaurant with focus on French and Asian flavors.
Compressed watermelon, yuzu, almond, parmesan
Beef tartare, sunchoke, seaweed
Tomato & perilla salad, burrata, salmon roe,
Crispy octopus, gochugaru
Grilled trout, white kimchi, horseradish, perilla
Caviar & oyster noodles,
Dry-aged duck, pesto, yu choy, peach
Ssambap, pork belly, squash blossoms
Market fruit - pluot
Omija, milk ice cream, strawberry lemonade
Mignardises
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Polish kielbasa. Warmed-up leftover gratin. The last of the summer garden’s green beans, roasted and tossed with dill butter.
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Thank you!!
……
Rather than add a separate post,
Tonight’s dinner was prime rib with lemon, rosemary, oregano and garlic, roasted potatoes, tomato-feta- basil salad, maroulosalata (romaine, dill, green onion, olive oil, vinegar, oregano, pinch of sugar), corn, purchased crème brûlée, pineapple upside down cake.
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Grilled chicken thighs, doctored canned pinto beans, coleslaw. Eins Hefe.
Desert King figs for dessert.
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Shop Rite had a sale on lobster @$7.99 a pound so that was WFD. We enjoyed it simply steamed with drawn butter with Old Bay seasoning with sides of TJ’s sweet potato fries, and corn. We also started off with homemade guacamole, and watermelon and grilled figs with goat cheese, candied pecans, fresh basil (not pictured). It all went great with an excellent Zinfandel.
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Planned dinner was shrimp quesadillas from a local joint but when I got there, I found it was closed. So we dived into the freezer and fridge. Found a single TJs Sriracha Shrimp bowl which I believe ChristinaM had meh’ed recently so I was well prepared to doctor it up with a chopped Serrano, cilantro, and roasted peanuts. Served with an assortment of korean items from the farmers market - spicy daikon, marinated tempeh, lotus root, pickled ginger, shiitake salad.
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Hard to believe summer is [symbolically] over. I feel like I did nothing but work. My days off spent lecturing, researching, and working on a writing project. Barely made it to the beach. Oh well. Bring on fall, my favorite time of year anyway. But not before another barbecue.
BF wanted something different and tropical to drink. I thought of a Blue Hawaii for whatever reason. They ended up more green than blue but they tasted just as lethal. The pineapple juice hid a tremendous amount of booze. I drink martinis like water but I’m pretty sure one of these would have done me in. It was good but a little too sweet for me. I only had a couple of sips and then switched to a G & T. But rest assured, nothing went to waste.
Late afternoon dogs. A Nathan’s Famous and some of BF’s homemade chili. He quickly whipped together some extra ground beef left after I formed burger patties with a can of Bush’s baked beans, spices, ketchup, and some BBQ sauce. For makeshift, it was very good and I don’t normally eat chili.
There were also burgers later on, and some of my famous macaroni salad with green olives.
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I always put pimento-stuffed sliced green olives in my macaroni salad…I only make it once a summer because I can eat a whole bowl of it myself. I also use hardboiled eggs in mine. What else is in yours - cheese?
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