Staff holiday party!!!
Jill, my boss, happens to be totally hip and with it. So, naturally, she reserved us a table at the one night only porc extravaganza with Chef Ludo at Gram and Papa’s. It was a veritable porchetta FEAST complete with Southern style fixins.
There was a massive wait and many eager bellies, as to be expected with Ludo. Downtown LA is as interesting a place as any to have to wait on the sidewalk. Side note: a homeless man approached our group as we were leaving the restaurant and before he uttered any words I turned him away. Like an asshole. Then he said, “Man! I was just gonna ask what time it was!” #downtownLA
Hello Kathy Bates!
Hello Chef Ludo!
BTW- can you tell I got a new lens for my camera…that I am OBSESSED with?? I couldn’t put the camera down. It was probably annoying to my dinner companions.
All right. What wine did we drink? Awesome wine is what we drank. We started off with a duo of two bubblies. First, Olivier Lemasson‘s playfully named Pow Blop Wizz– a grolleau and pineau d’aunis fun fest. I really enjoyed this wine. A LOT. All of us did.
If you’d like to be further entertained, please watch this rather funny video of Serge Gainsbourg and Brigitte Bardot. It helps to explain the name of the wine.
Our other sparkler? None other than the pure, spectacular beauty of Cedric Bouchard. This grower Champagne is the gateway drug to Champagne of a higher level of bubbly consciousness.
This current vintage is more toasty than last year’s. It has a little more depth and richness to offset that always present razor focus and bright acidity.
Oh, hello there Lopez de Heredia! You were delicious with the the herbed porchetta and ALL of the side dishes (grits, charred greens, crispy potatoes and baked beans). This wine, which I like, became much more enjoyable with the food before us.
And the food before us was….THIS!
And definitely this. A bowl of grits! An empty bowl. That I housed. Courtney, a Tennessee gal, and myself proclaimed this to be maybe the best grits we’ve ever had. Sacre bleu! Grits made by a Frenchman. I know, I’m as shocked as you.
Caption contest! This was our dessert….
It was a baked apple. I’m also referring to it as a decaying tennis ball and a twice baked apple potato. Regardless of its appearance, it was highly edible.
Thank you Ludo for the eats. Thank you Jill for the wine (and the eats)! What a great year. I’m almost scared of how good 2012 will be.