Category Archives: Menus

Zest Dinner Club – “Japan” June 22, 2013

I have loved Japanese food for a very long time and these are some of my favorite dishes. If you can attend I would love to share these courses with you. I may also add some treats along the way if I can!

Starter: Sushi Sampler
Course 1- Uni Carbonara with Sake Sampler
Course 2- Foie Gras Chawanmushi with Sake Sampler
Course 3- Mangalitsa Miso Ramen with Foie
Course 4- Dessert

Menu Items Subject to Change

Buy tickets for Zest Dinner Club – “Japan”

Mangalitsa Pork Ramen Event by Zest Dinner Club

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Location: Palo Alto @ 1:00 p.m. to 2:00 p.m. at Mitchell Park 600 E Meadow Dr Palo Alto, CA 94309

Come out on this warm spring day for the first official Zest Dinner Club event.

Price: $16/bowl for Mangalitsa Pork Belly Ramen with 63 degree egg, mushrooms, home-made ramen noodles in a pork miso broth.

We like to keep our casual events simple by having only one flavor of ramen and limited to the first 12 customers served first come-first serve. Payment by credit card using PayPal card reader, or cash (exact amount appreciated).

disclaimer: The payment is for a one-time membership to the Zest Dinner Club and not for food.

Please call 650 996 0487 or email zestdinnerclub@gmail.com with any questions.

Ramen Event Saturday February 2nd, 2013

Location: Palo Alto @ 12:00 p.m. to 1:30 p.m. at Mitchell Park

Price: $15/bowl for Pork Belly Ramen and $30/bowl for Pork Belly Ramen with supplemental

We are going to keep it simple and having only one flavor, a broth made from chicken and pork topped with pork belly, shredded pork shoulder, and a 63 degree egg or soft-boiled egg.

For a supplemental fee, there will be an additional topping available. Please email labombilladc@gmail.com for details of the ingredient. Quantities limited to 4 servings @ $15 supplemental.

We are only serving a maximum of 20 bowls of ramen and you must buy a ticket electronically. There will be no cash transactions.

Tips are appreciated.

We hope to see you out there. In case of rain, we will have a canopy or find an alternative location.

disclaimer:
The deadline to buy tickets will be 2 hours before the event, unfortunately we cannot make exceptions. We are not a restaurant, and the ticket cost is a one time membership to La Bombilla Dinner Club.

A sample photo of the ramen with supplemental ingredient is posted: The dish on Saturday will have a lot more pork….

Taking To The Street – Ramen Pop Up

Location: Palo Alto @ 5:30 to 6:30 p.m. at Mitchell Park

Price: $16/bowl for Pork Belly Ramen with Dessert and $25/bowl for Pork Belly Ramen with Supplemental and Dessert

Instead of a full-blown dinner event, we are going to serve a pork ramen course with a dessert.

Since this is our first “casual” event we are keeping it simple and having only one flavor of ramen. The ramen will be a broth made from chicken, beef, and pork and topped with a lot of slow cooked pork belly and a 63 degree egg.

A sample photo of the ramen: The dish on Wednesday will have a lot more pork….

For a supplemental fee, there will be an additional topping available. Please email loren@labombilladc.com for details of the ingredient. There will only be six servings available.

Dessert will be mochi with a yogurt mousse and raspberry filling.

We are only serving up 20 bowls of ramen and you must buy a ticket electronically since there will be no cash transactions. No tips, just ramen goodness. Luckily with any smart phone, you can pay via Brownpaper Tickets at the location.

We hope to see you out there…

La Bombilla’s August 18th Menu

La Bombilla’s next dinner will take place August 18th, 2012 in Pacifica, CA starting at 7:00 p.m.  The dinner is hosted at a location that will allow you to bring your own wine or beer while being able to view us cooking in the kitchen. To assist we will provide wine pairing advice for our guests. This event should last approximately 3 hours.

The next dinner will have an Asian influence and a choice of fish or regular tasting menu. We look forward to offering a diverse and exciting menu. We reserve the right to make small changes to the menu based on ingredient availability to insure freshness and quality.

Last Minute Notes and Wine Pairing Suggestions for July 14th

Good Afternoon,

For those that have signed up, we are looking forward to serving you on Saturday evening at our location in Pacifica. We wanted to make one last mention that we do have seats available for Saturday so it’s not too late to join us. If you cannot make it, thank you for your interest and we hope to see you soon. Details are found here:

As promised, we wanted to give some guidance on the wine pairings before the event. In addition, we plan to serve a couple of cocktails during the course of the dinner.

For the vegetarian menu, we suggest crisp white wines or lite Spanish or Italian red wines.

For the regular menu, we suggest lite Spanish red wines and then later on in the menu, Cabernet, Malbec, or a Zin to balance out the foie gras.

We are very excited about this dinner and thank you very much for the support!

La Bombilla Dinner Club

Loren and Karen Crannell

Flavor Testing – Mangalitsa Pork Belly

Sadly,  as of July 1st, Foie Gras is no longer legally available for sale or purchase in California. That luxurious fatty liver taste was decadent and amazing, but I believe that there is an ingredient that can rival, if not, surpass foie gras. That ingredient is mangalitsa pork belly, and it is one of the most surreal and heavenly bites I have ever taken.

Mangalitsa is a mono unsaturated fatty pig raised organically, and allowed to age naturally without any hormones, and eats acorns for months before harvest. The result is pig that offers rich tasting meat and fat that will literally melt in your mouth.

Below was simple dish that I put together to test the flavors of molasses with pork belly cooked sous vide. I placed a three-pound section of pork belly in a vacuum bag, put in three or four tablespoons of molasses, salt and pepper, and sealed. Cooked for 24 hours at 150 degrees and then dunked in ice water to stop cooking.  I then drained the rendered fat and refrigerated the belly overnight to get it firm enough for cutting. For dinner, I sliced the pork belly into blocks and fried them until browned and to render a bit more fat. Placed a sunny side up egg next to two squares of pork belly and you have an excellent appetizer or snack.

Loren @ La Bombilla Dinner Club

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Seats Still Available for July 14th Dinner

Hello,

As we come up to the upcoming dinner on July 14th, I wanted to highlight that we do have seats remaining. Right now, we need to sell at least 4 more tickets to secure the location and the cost of the ingredients. It’s a very exciting menu and there will be surprises for each guests.

If interested, please see below, and we hope to see you in beautiful Pacifica.

La Bombilla Dinner Club

Interested in joining us? You can make reservations using Brown Paper Tickets

La Bombilla’s July14th Dinner Is Now In Pacifica

Dear La Bombilla Dinner Club,

We have a lot of followers in San Francisco, and the current San Jose location was just too far away for many people. To facilitate our guests we found a great location in Pacifica, minutes from Highway 1 and easy access on and off the highway. The location still allows for BYOB and the best feature of this location is the interaction between the kitchen and the guests.

At the new location each guest will be able to view the kitchen as we prepare your dinner.  One of the drawbacks of the San Jose location was the distance from the kitchen to the dining room. With the new location you will have a much nicer dining experience and have more interaction with the kitchen than ever before. I certainly hope you can join us. Due to the size of the location, the guest limit is strictly held at 20 to insure an intimate and exciting dinner event.

I welcome you to view the photos of the location and the tentative menu.

Kind regards

La Bombilla Dinner Club

Interested in joining us? You can make reservations using Brown Paper Tickets