I first read of its opening on mmm-yoso. You can read mmm-yoso’s visit here.
Cali Baguette Express is a chain of restaurants that offer Vietnamese Banh Mi sandwiches. To those who’ve never had a banh mi, generally, banh mi sandwiches consist of a french baguette filled with some meat filling, pickled daikon and carrots, cucumbers, chili peppers, cilantro and mayonnaise. The combination may sound a little odd to those who have never had a banh mi, but the toppings work well together to create a delicious sandwich.
While Cali Baguette Express does not necessarily serve the best banh mi sandwiches, the sandwiches are made quickly (hence the name) and the quality is pretty consistent.
Pictures can be deceiving. Here are three little cupcakes innocently perched. They don’t reflect the frustrating hours before the final product: the three batches of screwed up frosting, the swearing, the screaming, the goopy mess. I’ll go into more of that later.
I’ve had oreos on the brain a lot lately and have been trying to come up with different oreo dessert options. I really loved my oreo cupcakes, which were chocolate cupcakes, filled with an oreo whipped cream frosting both inside and on top. I got an idea to make a cookies and cream based cupcake from one of my readers, Sandy.
Sometimes I come across a blog post, and I immediately “have to” go to try out the restaurant. Such was the case when I read gastronomer’s post on her brunch experience at Scarpetta, located in inside Montage Beverly Hills hotel.
I love buffets. I love brunch. And the spread at Scarpetta looked absolutely amazing. I talked to Future Husband (FH) and told him we must go. Immediately. At first he balked at the price.
Yes, it is $68 per person, which seems like a lot for one meal. However, I pointed out to him that he couldn’t think of this in terms of one of our casual quick eats, but rather in terms of our fine dining meals since that is the type of restaurant Scarpetta is. For $68, we could dine to our heart’s content on an array of well-executed dishes, including Chef Scott Conant’s signature spaghetti (normally priced at $24 a plate), a selection of gourmet cheeses from The Beverly Hills Cheese Shop, and desserts created by Executive Pastry Chef Richard Ruskell, who recently won the grand prize on the Food Network’s “Last Cake Standing.”