The Langham kicks off World Cup festivities with street food-inspired bar menu

39798-RBLOG-EAT-SECTIONHEADER.jpg
41701-RBLOG-Chef Erik Schuster2-thumb-200x302-41688.jpg
World Cup opening day is upon us, and, in celebration, The Bar at The Langham Huntington Hotel & Spa is now serving up nightly specials and inspired takes on street food from around the globe.
The World Cup “Kickoff” promotion includes The Langham’s signature cocktails and an upscale bar-food menu crafted by Chef Erik Schuster (that’s him, at left).
Each dish represents a different World Cup competitor country, and weekly face-offs will pit one country’s menu item against another. (This week is England’s fish and chips against the U.S. “Dirty Dogs.”)
Follow and play along on Twitter, too, for the chance to win some complimentary World Cup street food.
Let’s take a food journey, in photos, after the jump:


Continue reading

Excuse me, waiter, there’s a rock star in my soup

32809-RBLOG-VOLTAGGIO.jpg
32808-RBLOG-VOLTAGGIO-TATSmain.jpg

>>EAT

Staff photographer Sarah Reingewirtz did a photo shoot with Michael Voltaggio — the much chattered-about chef de cuisine for The Dining Room at the Langham Huntington Hotel & Spa — on Tuesday.

We just wanted to pause for a superficial moment and admire The Volt’s — Can we call you that? Thanks — body art in her photos. (Pause.)

And for those who’ve been living under a rock since Voltaggio was brought on by the Langham in July, the guy’s known for shaking things up — or, rather, mashing, blending, whipping, pureeing, powdering, pickling, puffing, frothing and just about every other -ing that can be done in the kitchen (plus a handful you never even knew could be done there).

Critic Merrill Shindler gives his two cents in the Star-News. Shindler thinks Voltaggio is toning down his molecular cooking techniques a bit, but adds this:

“… he’s continued to have fun with textures. His
tomato tartare is topped with powdered tapenade; he must have one
powerful dehydrator. His Kuroge beef wears a mantle of whipped soy. (I
tried whipping soy in a blender. After 10 minutes, I still had soy.)”

We say: Set the amps to 11, man.

Check out Voltaggio’s “Top Chef” bio.

(Photos, in detail, by Sarah Reingewirtz)