Raymond 1886

Five-to-Try New Ethnic Brunch Dishes at the Raymond 1886

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The Raymond 1886 veranda you never want to leave

(Gerry Furth-Sides) From a new take on a classic Pastrami sandwich piled mile-high to Pastry Chef Raymond Morales’ sublime dessert with Asian yuzu the”New Summer Menu” at the The Raymond 1886 holds imaginative, historic ethnic twists.

The Pasadena’s Craftsman cottage on South Fair Oaks Avenue with its high-ceiling, captivating veranda is another nostalgic nod to the past.  The Grand Raymond Hotel, which at one time fronted this South Pasadena estate, and held this caretaker’s cottage, is shown below. The full story also follows below.

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The Grand Raymond Hotel

Robert is on hand to take care of the entire patio, hosting as though it was his own home. We look forward to seeing him as much as the food.

Robert, the superlative server-host with our meal of a fresh fruit board; Ayala champagne; Citrus & Burrata Pastrami on Rye; Eggs Benedict and “Sooo LA” yuzu cheesecake

It’s always fun to people watch and just relax after pulling into the shady glen of patio, a sharp turn off the road just northwest of the Arroyo Freeway, and out of the blazing sun outside.

Just a glimpse of the blazing sun outside at The Raymond 1886

A fresh fruit board with a flute of Ayala champagne, cheerfully poured by Robert, is a wonderful way to settle in to brunch and puruse the menu. Quality minded French Champagne house, Ayala, was bought by Bollinger in 2005. The house in Ay, France originated with Edmond de Ayala, a pioneer in launching a drier champagne.

Well balanced, It has a fine mousse plus finesse and complexity. A luscious ripeness lends this wine a quince-like flavor, feeling round and generous against the chalky briskness of Champagne. It goes perfectly with every dish.

The Raymond 1886 brunch begins with a fresh fruit board and a flute of Ayala champagne

My new favorite dish here is the Pastrami on Rye. It is not only a new twist to the classic sandwich but a plate so bursting with melted swiss, house-made sauerkraut and Russian dressing it must be served open face. A simple salad adds the perfect neutral touch. The pastrami is so professional cured it does not tasty salty or provoke any thirst at all after the meal.

New meaning to Pastrami at The Raymond 1886 Brunch

For our article on the origins of Pastrami, please read our articles: //localfoodeater.com/tag/black-pastrami-sandwich/

We were bowled over by Pastry Chef Raymond Morales the first time we met him at The Raymond 1886 a few years ago. His refined, wildly imaginative and beautiful realized desserts are as startling and natural as we remember. In the strangely named “Sooo LA” dessert here, Yuzu is actually has an ingredient that began to be raised in the USA right here in Alhambra within Los Angeles country. And the yuzu “cheesecake,” meyer lemon curd, preserved citrus and ginger turmeric ice cream is magical and playful.

Pastry Chef Raymond Morales’ “Sooo LA” dessert at The Raymond 1886

For our article on this delicious, often bizarrely shaped fruit, read our article on Yuzu.

The Asian Fruit with a New American Address: Yuzu
Brilliant Pastry Chef, Raymond Morales at The Raymond 1886
The wooden box containers of flatware and napkins are still at The Raymond 1886

The Father’s Day Brunch menu includes two quiches served with a salad:  Adan’s Quiche dotted with  country ham, comté cheese, Cremini mushroom, and the Veggie Quiche with a Bloomsdale spinach, tomato, caramelized onions, and mushrooms salad, fines herbs, and lemon vinaigrette.

Heavy duty toss away paper napkins replace the heavy linen signature ones at The Raymond 1886 as a health precaution

More traditional early morning  Brunch favorites include Blueberry & Pistachio Pancakes, Eggs Your Way, Eggs Benedict, Breakfast Burrito, Chilaquiles, Breakfast Sandwich, Mediterranean Frittata Veggie Hash, Avocado Toast and Smoked Salmon Toast, and much more. 

Eggs Benedict at The Raymond 1886 with poached eggs, Canadian bacon, hollandaise and a twist of rich avocado

Executive Chef Jonathan Quintana’s tempting Father’s Day Specials:  Soft-Shell Crab with herb tempura and tamago yolk sauce, Forbidden Risotto with fresh Parmesan, fava beans, and English peas or the decadent Tomahawk Steak served with pickled seeds, king oyster mixed mushrooms.

Brilliant, acclaimed Pastry Chef Raymond Morales serves up his Salty and Sweet, a salted caramel budino served with bubble chocolate, brownies and blondies. His Red and White, a raspberry ganache with angel food cake, and rose meringue that can be perfectly paired with 1886’s Smoking Jacket cocktail made with Pot Still Irish Whiskey, 1886 tobacco bitters, Maplewood smoke and edible “ash” made with vanilla, orange and cream

The Raymond 1886 will be open on Father’s Day, Sunday, June 20th, 2021, forBrunch from 9:00 am to 2:30 pm, and for Dinner from 4:00 pm to 9:00 pm; 1250 South Fair Oaks Avenue; Pasadena, CA 91105; 626.441.3136;www.TheRaymond.com

A note on the place: Bostonian Walter Raymond built a hotel in 1886. It burnt down nine years later. When it was rebuilt on a more grand and luxurious scale, a private cottage for special guests was added. Charlie Chaplin, Tom Mix and Buster Keaton all stayed in it. The Great Depression marked the end of the sumptuous era and the hotel was closed in 1931, and later demolished. Only the Craftsman cottage remained, now the site of the restaurant and its famous little intimate bar.

Regional American Burger Box Week, July 12-July 18th!

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(Gerry Furth-Sides) Los Angeles and Orange County restaurants unite to introduce Burger Week, which will be held throughout Southern California from Sunday, July 12th, 2020 through Sunday, July 18th, 2020.  Produced by the Orange County Restaurant Association this will be a first-time event in Los Angeles and second annual event in Orange County. Burger Week was created to encourage diners all throughout the Southland (Orange County, Los Angeles County, Long Beach, and Pasadena) to celebrate and support SoCal restaurants while enjoying America’s favorite food, the burger.

Below is the best burger in the patio at the Raymond 1886

“Restaurants have just experienced one of the most challenging times in recent history and the only way to help them is to come together as a culinary community to show our support,” says Pamela Waitt, President of the OC Restaurant Association. If there was ever a time to support your local eateries, it is definitely now.”

Burger Week  will feature Southern California  Burgers from participating restaurants all across Southern California, ranging from classic to creative, featuring proteins including beef, chicken, turkey, mushroom, and plant-based options, on menus priced at $10, $15, $20, and luxe menus at $25. Many restaurants will also be featuring special Dine-in, Takeout and Delivery packages, along with specialty featured Cocktails.  For details please see:  BurgerWeek.com.

Sponsors include Shamrock Foods and Maker’s Mark.   Foodbeast and The Fork Report Hosted by Neil Saavedra are partnering to bring the event together in  Los Angeles and Orange County.

Participating restaurants in Los Angeles and Pasadena include:

 

1212 Santa Monica – Santa Monica

Brewery Dracconum – Newhall

Casita Del Campo – Los Angeles

Crepes & Grapes Cafe – Whittier

Drago Ristorante – Los Angeles

Faith & Flower – Los Angeles

foothill – Pasadena

George’s Burger Stand – Los Angeles

Harold & Belle’s – Los Angeles

Honeybee Burger – Los Angeles

Jinky’s Cafe –  Multiple Locations

Jon Smith Subs – Palmdale

Lil Simmzy’s on the Deck – El Segundo

Lunetta – Santa Monica

Magnolia House – Pasadena

Maple Block Meat Co. – Culver City

M Café – Los Angeles

Mendocino Farms – Multiple Locations

Mi Piace – Pasadena

Momed – Los Angeles

Newhall Refinery – Newhall

Oh My Burger – Gardena

Open Face Food Shop – Los Angeles

Plants + Animals – Eagle Rock

Salt Creek Grille – Valencia

Santuari Restaurant – Los Angeles

Spartina – Los Angeles

Stacks Pancake House – Multiple Locations

STK Steakhouse & The Hideout – Los Angeles

The Corner Butcher Shop – La Verne

The Old Town Junction – Santa Clarita

The Original Rinaldi’s Deli – Multiple Locations

The Raymond 1886 – Pasadena

Tom Bergin’s – Los Angeles

True Food Kitchen – Multiple Locations

Wood & Vine – Hollywood

Zapien’s Salsa Grill – Pico Rivera

 

Participating restaurants in Orange County & Long Beach include:

 

17th Street Grill – Tustin

Andrei’s Restaurant – Irvine

Bello By Sandro Nardone – Newport Beach

Bosscat Kitchen & Libations – Newport Beach

Braizen Sexy Sandwiches – Santa Ana

Bru Grill & Market – Lake Forest

Cambalache – Fountain Valley

Cappy’s Cafe –  Newport Beach

Champagnes Bistro & Deli – Newport Beach

Chapter One: the modern local – Santa Ana

Daily Grill – Irvine

Dublin 4 Gastropub – Mission Viejo

Fable & Spirit – Newport Beach

Falasophy – Irvine

Fleming’s Steakhouse – Newport Beach

Flights And Irons Urban Kitchen – San Clemente

Georgia’s Restaurant – Anaheim & Long Beach

Haven Craft Kitchen + Bar

Helmsman Ale House – Newport Beach

Hopdoddy Burger Bar – Newport Beach & Tustin

Hopper & Burr – Santa Ana

Little Onion Mexican Restaurant – Irvine & Santa Ana

Matador Cantina – Fullerton

Medii Kitchen – Anaheim

MFK MODERN FILIPINO KITCHEN – Anaheim

Mendocino Farms – Multiple Locations

Mix Mix Kitchen Bar – Santa Ana

Mozambique – Laguna Beach

Paul Martin’s American Grill – Irvine

Pickled Monk – Fullerton

Pokeworks – Laguna Niguel & Irvine

Prime Cut Cafe – Orange

Rancho Capistrano Winery – San Juan Capistrano

Remix Kitchen Bar – Long Beach

Restauration – Long Beach

Salt Creek Grille – Dana Point

Scarlet Kitchen & Lounge – Ladera Ranch

Selanne Steak Tavern – Laguna Beach

Sessions West Coast Deli – Irvine & Newport Beach

Side Door – Corona del Mar

Skyloft – Laguna Beach

Strong Water – Anaheim

Sundried Tomato – San Clemente & SJC

Taco Mesa – Multiple Locations

Taco Rosa – Multiple Locations

Tanner’s Huntington Beach – Huntington Beach

Tavern House kitchen+bar – Newport Beach

The Country Club – Costa Mesa

The Penalty Box – Garden Grove

The Winery Restaurant & Wine Bar – Tustin

Toast Kitchen & Bakery – Costa Mesa

Trevors at the Tracks – San Juan Capistrano

True Food Kitchen – Multiple Locations

VBurger –  Long Beach

Villa Roma – Laguna Hills

WAVE Gourmet Burgers -Huntington Beach

Wineworks For Everyone – Mission Viejo

Celebrating St. Patrick’s Day at Home

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(Gerry Furth-Sides, Roberta R. Deen) St. Patrick’s Day everywhere is thought of as a joyous national celebration of all things Irish and green – and goes for food, drinks, and fashion to honor “the Emerald Isle.”  Corned beef and cabbage enjoy a special place on the table.  So does soda bread.  Both are proof that this holiday has come a long way from being a day of mourning for the patron saint of Erin into an Irish parade of rebellion against discrimination in American

corned beef

Our corned beef (flat cut for less fat!), cabbage, spring asparagus and baby carrots cooked in a Sitram pressure cooker at home

Or simply add a spread of avocado and a green salad to your poached eggs and greens

Irish Soda Bread can even be prepared with Gluten-Free Flour.  Here is Roberta Deen’s account from (//localfoodeater.com/easter-bread-chickpea-flour-cookbook/)

This soda bread  dough mixture blend using the chickpea flour and flax seed meal for a texture comes closer to corn bread than real soda bread but does include the classic buttermilk and baking soda for rising with the addition of eggs and a touch of honey for sweetness. It mixes up very quickly and easily into a soft and somewhat sticky dough. I recommend using a “granny fork” (a heavy duty, old-fashioned 4 tined mixing fork) to blend the dough efficiently. I used a 12-space regular-sized muffin tin and spray greased the cups.  The dough was easily portioned with a regular-sized ice-cream scoop filling the cups almost full (the dough rises but not dramatically so you fill the cups more than with cake or muffin mixtures). It took a bit longer in my oven to fully cook but I think that is due to the density and heaviness of the dough.  The topping can be a bit overwhelming if used with a heavy hand (mine – more is always better) but there are plenty of alternatives offered with the recipe.

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The flour (bread directions, photos courtesy of Roberta R. Deen)

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The  egg, honey, buttermilk flour blend whisked together(bread directions, photos courtesy of Roberta R. Deen)

IMG_1148The “everything” bagel topping (bread directions, photos courtesy of Roberta R. Deen)

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The resulting dough (bread directions, photos courtesy of Roberta R. Deen)

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The filled muffin tin (bread directions, photos courtesy of Roberta R. Deen)

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The finished soda bread on white Wedgwood (bread directions, photos courtesy of Roberta R. Deen)

We think any day is a good one to celebrate anything at The Raymond 1886.   Duplicate the  historic, cozy craftsman cottage in SouthPasadena to ring in the Irish holiday,  with a holiday cocktail from Head Barman Peter Lloyd-Jones. The Tipperary, that you can craft with Tyrconnell Irish whiskey, Green Chartreuse, and Carpano Antica.

Tipperary

The Tipperary, (Courtesy of The Raymond 1886)

Birds & Bees, Bar Manager Bethany Ham createdThe Irish Grasshopper ($8) cocktail for the holiday.  Ham’s take on the ubiquitous Irish Coffee by blending hot coffee with Jameson Black Barrel whiskey, sugar, Amaretto cream, and dark chocolate shavings to make the perfect cocktail.

Irish Grasshopper (Courtesy of Birds & Bees)

St. Patrick, born as Maewyn in Wales around 385 A.D., had a history of being kidnapped, enslaved and becoming a shepherd in Ireland before he was 20.  Through it all, he developed a strong faith in God.  After his escape and a long period of monastery study, he was ordained to the priesthood and returned to Ireland, where he was subsequently appointed as the second bishop.

St. Patrick not only converted thousands of Irish to Christianity, he founded hundreds of churches and known to have, “driven the snakes out of Ireland,” symbolizing the victory of the Christian faith over pagan rituals.  Why the three-leaf lucky shamrock?  Patrick explained the Holy Trinity doctrine to local tribesmen with it, the green color symbolizing renewal and the coming of spring after winter and the “pagan” darkness (much the same as the Christmas tree did at the winter solstice.

These days a tea at home is more in order. The here was prepared by Roberta R. Deen

The downtrodden Irish population of Boston marched in the first St. Patrick’s Day on March 18, 1737, to make a statement about social status and job discrimination against them.  Ireland’s very first Irish St. Patrick’s Day parade, in Dublin, took place in 1931.

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