tag:blogger.com,1999:blog-1957782103763272580.post8733050261432595111..comments2024-03-17T15:44:09.282-07:00Comments on In Erika's Kitchen: A riff on peaches and cream at Santa Monica's Hotel Shangri-LaErika Kerekeshttp://www.blogger.com/profile/05634307142866395851noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1957782103763272580.post-25622549780413761372009-08-12T18:03:36.811-07:002009-08-12T18:03:36.811-07:00Hi erika,
thanks for the lovely display of my dess...Hi erika,<br />thanks for the lovely display of my dessert. . . i wanted to touch base with you earlier, but i got a bit caught up. . .so I have a couple interviews here in los angeles and i will keep you posted. Thanks and thank you to everyone who posted. . .Nicholas theis ex pastry chefnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-71257524450419289982009-07-13T09:29:27.982-07:002009-07-13T09:29:27.982-07:00I haven't heard anything yet, but I'll let...I haven't heard anything yet, but I'll let you know. Re: the ice cream, I haven't had Scoop's brown bread, but my understanding from Nick was that in his whole wheat ice cream, the cream itself is infused with wheat berries or something - no actual bread in the ice cream. If that helps clarify.Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-61658701098620427032009-07-13T09:01:58.502-07:002009-07-13T09:01:58.502-07:00Whole wheat ice cream. Sounds a bit like Scoop'...Whole wheat ice cream. Sounds a bit like Scoop's brown bread w/ the grape nuts? Or not?<br /><br />We all followed chef Noah Rosen's Shangri-La drama with a bit of fear. Any clue where the pastry staff will be in the future?SinoSoulhttp://www.sinosoul.comnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-6262025346384652162009-07-06T12:00:46.175-07:002009-07-06T12:00:46.175-07:00So I'm not going to make a blanket prohibition...So I'm not going to make a blanket prohibition against anonymous comments here, but I really do wish you would leave your name(s), Anonymous. Sounds like you have some inside info and perhaps a teeny tiny vested interest, and it would be really nice to be able to be open about that.<br /><br />Nick did tell me he'd written much of the current dinner menu. The whole thing was extremely Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-25997875808831629272009-07-06T11:33:03.157-07:002009-07-06T11:33:03.157-07:00was the one who truly*was the one who truly*Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-61134752506223212832009-07-06T11:31:33.385-07:002009-07-06T11:31:33.385-07:00The sous chefs are not that talented the ex-pastry...The sous chefs are not that talented the ex-pastry chef Nicholas Theis was the one truly ran the restaurant. He wrote 90% of the dinner menu and kept moral in the kitchen. He will truly be missed.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-34672422544010014132009-07-02T16:18:33.542-07:002009-07-02T16:18:33.542-07:00Michelle - it really was quite a heavenly lunch. A...Michelle - it really was quite a heavenly lunch. And the company was nice, too. Did I mentioned the restaurant looks out over the Pacific? Really couldn't be a better urban oasis.<br /><br />Thanks for visiting!Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-64867685874372558552009-07-02T14:04:03.250-07:002009-07-02T14:04:03.250-07:00Bellini ice cream, fresh fruit, and a doughnut PLU...Bellini ice cream, fresh fruit, and a doughnut PLUS the hole! Surely this must be what heaven tastes like...<br /><br />Lovely site, Erika!Michellehttp://www.themarketreport.netnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-77468978454341491532009-06-27T12:50:56.290-07:002009-06-27T12:50:56.290-07:00the very talented sous chefs that have been runnin...the very talented sous chefs that have been running the kitchen in absence of the departed rosen, are travis lee (formerly of BLT Steak, Wilshire and Cafe Pinot) and Kayson Chong (formerly of Micheal Mina's XIV, and BLT Steak). They are both incredibly passionate, and brilliant up and coming chefs in their own rightAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-76251651447751647672009-06-24T12:44:23.006-07:002009-06-24T12:44:23.006-07:00You're absolutely right - and whoever in the k...You're absolutely right - and whoever in the kitchen did make the soft shell crab that day gets a huge thumbs-up and thank you from me. Nick just happened to come out of the kitchen and stop by our table, but next time I'll be sure to go down into the kitchen and say hi to the rest of the crew.Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-17417853051918632772009-06-24T11:53:36.905-07:002009-06-24T11:53:36.905-07:00Since many of us do not eat dessert, it would have...Since many of us do not eat dessert, it would have been nice to learn more about the very talented chef (likely the sous) who made your delicious lunch as well. I am sure without a head chef there is some talent getting a chance to show their stuff there now but as usual they do not get the acknowledgement they deserve.Anonymousnoreply@blogger.com