Come on baby light my brick oven fire...
My heart is all a flutter and I don’t mind admitting it one bit.
Only two days after being recognized as 2010 Restaurateur of the Year, Wolfgang Puck sauntered into Chinois last night just as I’d taken the first glorious bite of wok fried halibut. The evening had already been declared a success based on the amazing flavors of the appetizer portion of the multi-course feast I was sharing with two dining companions, but the sudden presence of one of the most famous chefs in history put the whole experience over the top.
When told I was a food writer on Maui Chef Wolfgang flashed the shaka sign, insisted on having his photo taken with me and whispered that he’d be on Maui in early March. Okay, okay, so what if my companion actually asked if we could take the photo – it was Wolfie who volunteered the news about visiting Maui. (Of course I have already made reservations for Spago at the Four Seasons in Wailea while he’s on island.)
'70's Heartthrob Eric Estrada
We had chosen to dine at Chinois in Santa Monica as part of Dine LA Week whereby participating restaurants offer special pricing and prix fixe menus giving local diners a chance to savor fabulous cooking at fabulous prices. I had flown in from Vegas that morning – where I hadn’t seen anyone of note except Eric Estrada dining next to us in Lavo (the Palazzo) prior to a performance of The Jersey Boys.
Okay, look at me – shamelessly name-dropping like a Hollywood wannabe. Maybe it’s the upcoming Oscar race; perhaps it’s the fact Chinese New Year is coinciding with Valentine’s Day this year (that has to be auspicious!) or maybe it’s this brush with culinary fame last night and I’m reeling from a contact high.
What had occurred to me in a moment of sudden clarity, even before Wolfie showed up, (I can call him Wolfie now, right?) was that prior to dining at Chinois I found myself wondering what else was out there, what new, novel, unique place ought I be visiting instead? Chinois is, after all, a tried and true establishment – been there since ’83. It’s your mama’s nouvelle and haven’t we all been bored by now that “fusion” furor has subsided?
The Author and Object of Culinary Affection
Then a voice inside me said, “Ah, young grasshopper. There are reasons certain things long endure.” They last because they are great. Although fusion cuisine has taken hold to the point it is almost cliché these days, it was Wolfgang Puck, with his Austrian background, French training and immense creativity that first put the best flavors from various cultures all together in one big wok and set the culinary world on fire.
Wolfgang Sets the World on Fire
Chinois might not be the newest and the latest and Wolfgang Puck, beyond managing his immense food empire, has even become a household name on the Home Shopping Network. Yet, last night proved to be one of the most unexpectedly exciting evenings I’ve had in ages, both in terms of food and dining and the brush with culinary genius. Call me star struck – I’m good with that.
And, well, okay, I admit it; I can’t wait to see Wolfie again and dine at Spago, Wailea in March!
Spago Maui - Same Great Food, Ocean Views!
Warming my heart even further, Spago, Wailea offers a Three Course Prix Fixe Meal for $49 every day from 5:30 pm – 6:00 pm and again from 8:45pm until 9:30pm. Offer valid January 10, 2010 – April 1, 2010. Make reservations here .
