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BALEEN Kitchen Media Showcase

BALEEN Kitchen Media Showcase

BALEEN Kitchen in Redondo Beach invited the So. Cal Food Bloggers for a Valentine's Day Menu preview. We had the opportunity to sample their delicious offerings by Executive Chef Richard Crespin. Richard Crespin was born in Spain and has worked with many top kitchens including an internship at Arzak, as Sous Chef at Gordon Ramsay at The London Hotel, and more. He brings his knowledge of good food to the patrons of BALEEN Kitchen!

Tapa style! We begin our meal with tapas. The first was the Charcuterie with a variety of cheese and such. Sadly, I'm lactose intolerant so I could not eat too much raw cheese.

Charcuterie

Charcuterie

Next we have the lobster sliders! This was one of my favorites of the night because I'm a huge fan of seafood and especially lobster. Being that this restaurant is right off the beautiful coast of Redondo Beach, seafood was expected. I loved the texture as I bite into the finely shredded lobster. The bun was soft and good to each bite. The lobster is savory. 

Lobster Sliders

Lobster Sliders

Next is the Duck Carnitas! I loved this one as well. The duck carnitas were flavorful with an amazing marinate. I enjoyed biting into the tender duck and the aromatic smell.

Duck Carnitas

Duck Carnitas

Next is the Lobster Mac & Cheese! Mac & Cheese has become suitable for pretty fine dining restaurants these days. The comfort food for many households. Since I'm a fan of lobster this was another favorite of the night. I loved how this was not too cheesy and just the right amount. Many restaurants fail on their mac & cheese but this one was solid. Delicious. The lobster shreds was plenty in every bite. I had a pretty good amount of this.

Lobster Mac & Cheese

Lobster Mac & Cheese

Next is the first course, the Shaved Tuna. Fresh tuna topped with chili tapioca and lime sorbet. This was a very interesting plate with a variety of the sourness from the lime sorbet and the fishy taste of the tuna. I was a bit hesitant about the sounds of this at first but once we start eating this the flavors actually work! Miraculously it worked with the tuna. Very surprised by this and a great idea from the Chef to combine these unlikely flavors into one plate. 

Next is the second course, Grilled Maitake Salad. The salad is topped with avocado, haricot vert, heirloom tomato, and maitake. Sadly, I naturally dislike vegetables (I know this is a terrible that I hate vegetables...besides brocoilli, snow peas, green beans) therefore I can't quite judge this plate....and it won't be fair. 

Grilled Maitake Salad

Grilled Maitake Salad

Next is the third course, Roasted Black Sea Bass, with grilled shitake mushroom, tender pea shoots, aromatic broth. This plate was fine though not quite memorable for me. Not quite sure about the flavors in this plate. It did not arose my palette. 

Roasted Black Sea Bass

Roasted Black Sea Bass

Now for the sweets! My favorite part of a dinner meal.

Firstly, the warm chocolate cake with chantilly cream, chocolate shavings and vanilla gelato. My chocolate cake wasn't warm. Aside from that, the taste was rich, creamy, with the touch of vanilla gelato is perfect for any sweet tooth. I liked the strawberry touch to this as it goes hand in hand for a Valentine's Day Menu. 

Next is the Lemon Meringue Pie topped with white chocolate anglaise. Loved this one the most. The fabulous taste of lemon with the touch of white chocolate....mix the sour and sweet and you get heaven. Great texture, great flavor, good presentation. 

Lemon Meringue Pie

Lemon Meringue Pie

Executive Chef Richard Crespin

Executive Chef Richard Crespin

A moment with Chef: we had a chance to interview the Chef after the meal. He mentioned how he found it exciting to get local and organic produce and thrives on it. His inspiration comes from his background and his professional experiences throughout his years working in the kitchen. His favorite dish to cook for us that night for the Valentine's Day Preview were the Duck Carnitas. He added inspiration of Spain cuisine and a bit of Asian cuisine into the special menu. He artistically crafts seasonal menus for BALEEN Kitchen and each season is a brand new exciting menu.

GM Felipe Murcia

GM Felipe Murcia

Thank you BALEEN Kitchen's Executive Chef Richard Crespin for a fantastic meal and showing us your talents and creativity! Also thanks to GM Felipe Murcia and Marketing Strategist Annelise Holyoak for inviting the So. Cal Food Bloggers to your fine restaurant!

Valentine's Day is this Friday so I do recommend you take your special someone to BALEEN Kitchen for fine dining food and magnificent wine choices and the beatiful coastal view and sand of Redondo Beach.

BALEEN Kitchen

260 Portofino Way
Redondo Beach, CA 90277

(310) 372-1202

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