{"id":8373,"date":"2015-12-01T22:05:19","date_gmt":"2015-12-02T06:05:19","guid":{"rendered":"http:\/\/wendyfulworld.com\/?p=8373"},"modified":"2015-12-01T22:29:50","modified_gmt":"2015-12-02T06:29:50","slug":"baleen-kitchen-there-she-blows","status":"publish","type":"post","link":"https:\/\/wendyfulworld.com\/?p=8373","title":{"rendered":"Baleen Kitchen, there she blows!"},"content":{"rendered":"<p><a href=\"http:\/\/www.hotelportofino.com\/redondo-beach-baleen-restaurant.aspx\" target=\"_blank\">Baleen Kitchen<\/a> is part of The Portofino Hotel &amp; Marina in Redondo Beach. As was mentioned in a previous <a href=\"http:\/\/wendyfulworld.com\/?p=5421\" target=\"_blank\">post and visit<\/a>,\u00a0it was voted Top 10 Best Restaurants for Waterside Dining in LA by The ZAGAT.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5430\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/Collages183.jpg\" alt=\"Collages183\" width=\"665\" height=\"850\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/Collages183.jpg 665w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/Collages183-234x300.jpg 234w\" sizes=\"auto, (max-width: 665px) 100vw, 665px\" \/>Now it can be truly interesting\u00a0what you can learn and experience just by trying new places and things. Did you know that\u00a0Baleen is a filter-feeder system inside the mouths of baleen whales. \u00a0Baleen is similar to bristles and is made of keratin, the same substance found in human fingernails and hair. Baleen is often called whalebone and was once used to make\u00a0backscratchers, parasol ribs and in corsets. Now Baleen is used to make great food! \ud83d\ude09<\/p>\n<p>Greeted warmly by Restaurant Manager Cashe Edwards and Marketing Coordinator Jessica Ellspermann, based on our previous experience, we couldn&#8217;t wait to try their new Winter Menu items. We where not disappointed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8380\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-15.jpg\" alt=\"Baleen2015-15\" width=\"700\" height=\"491\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-15.jpg 700w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-15-300x210.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/>The first course started with a beautiful <strong>Maguro Sashimi of seared foie gras, roasted barley, and yuzu foie vinaigrette<\/strong>. It absolutely tasted as amazing as it looked. Tender, fresh and bursting with flavor.<\/p>\n<p>One lucky diner chose to replace their sashimi with a\u00a0<strong>Tempura Soft\u00a0Shell Crab<\/strong>, with snap peas &amp; remoulade.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8384\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-21.jpg\" alt=\"Baleen2015-21\" width=\"700\" height=\"491\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-21.jpg 700w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-21-300x210.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>It was a wonderful start and, of course, we were also treated to hand-crafted cocktail drinks throughout the courses. Along with champagne and warm fresh bread, some of the beautiful and delicious cocktails we tried and loved were (left to right):<\/p>\n<ul>\n<li><strong>The <em>Kentucky Buck<\/em><\/strong> made from Wild Turkey, muddled strawberries, ginger beer. You can think of it as an American version<br \/>\nof the Moscow Mule.<\/li>\n<li><strong><em>Cherry Blossom Fizz<\/em><\/strong> created out of Sobieski Black Cherry Vodka, raspberries, and Laurent Perrier Champagne.<\/li>\n<li><strong><em>A\u00a0Mezcalero <\/em>concocted of\u00a0Ilegal<\/strong> (not a typo, that is their name)\u00a0Joven Mezcal, aperol, and strawberries.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8402\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/jpg79-copy.jpg\" alt=\"jpg79 copy\" width=\"700\" height=\"575\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/jpg79-copy.jpg 700w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/jpg79-copy-300x246.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8403\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/jpg80.jpg\" alt=\"jpg80\" width=\"700\" height=\"490\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/jpg80.jpg 700w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/jpg80-300x210.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/>The second course was <strong>Trofie Pasta with walnut pesto<\/strong>, <strong>French lentils and haricot vert<\/strong>. The walnut pesto was a new and creative way to make a seemingly simple dish into something special. The pasta was cooked perfectly al dente, the sauce light and yet very flavorful.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8388\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-28.jpg\" alt=\"Baleen2015-28\" width=\"700\" height=\"491\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-28.jpg 700w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-28-300x210.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Trying something new successfully was not a surprise from us coming from\u00a0Executive Chef Richard Crespin. \u00a0He brings an intimate knowledge of Spanish cuisine, varied experience in small bites ranging from Asian fusion to raw cuisine, and a background of formal French training to Baleen\u00a0Kitchen.<\/p>\n<p>The third course off the evening was the <strong>Roasted Sea Bass<\/strong> <strong>with saffron mussel paella and romesco<\/strong>. Another wonderfully presented and tasty dish where everything came together with joy in your mouth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8418\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Collages133_850.jpg\" alt=\"Collages133_850\" width=\"665\" height=\"850\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Collages133_850.jpg 665w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Collages133_850-235x300.jpg 235w\" sizes=\"auto, (max-width: 665px) 100vw, 665px\" \/>Not to be out done, the fourth course of <strong>Duck Breast with marinated trumpet mushrooms<\/strong>, haricot vert, confit potato and duck jus was a feast for the eyes and taste buds. From someone who can be picky about duck, this was a great dish. By far the best cooked duck I&#8217;ve had in a long time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8393\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-40.jpg\" alt=\"Baleen2015-40\" width=\"700\" height=\"491\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-40.jpg 700w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-40-300x210.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Of course a meal isn&#8217;t\u00a0complete without dessert.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8397\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-49.jpg\" alt=\"Baleen2015-49\" width=\"700\" height=\"491\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-49.jpg 700w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-49-300x210.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/>In the past I have never been a fan of bread pudding, but I&#8217;ve discovered it was because I hadn&#8217;t had it done right. And like the previous\u00a0Lemon Meringue Pie (the first and only one I have ever liked) made by\u00a0\u00a0Chef Richard Crespin, he has done it again with this <strong>Sticky Toffee Pudding<\/strong>. I was so stuffed from the previous awesome courses, but I couldn&#8217;t stop eating and finishing it. It was so good, I even wanted more and didn&#8217;t care if I would have exploded.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5429\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/Collages182.jpg\" alt=\"Collages182\" width=\"850\" height=\"595\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/Collages182.jpg 850w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/Collages182-300x210.jpg 300w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/p>\n<div class=\"page\" title=\"Page 1\">Nationally renowned for its light mood and serious food, \u00a0BALEENkitchen in Redondo Beach brings an eclectic, eccentric fine dining experience to The Portofino Hotel &amp; Marina With a perfect Pacific Ocean backdrop to the seafood-centric menu you can enjoy dining outside on the patio or inside with dark wood flooring and accents.<\/div>\n<div class=\"page\" title=\"Page 1\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5423\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/jpg97.jpg\" alt=\"jpg97\" width=\"850\" height=\"699\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/jpg97.jpg 850w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/02\/jpg97-300x246.jpg 300w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/div>\n<div class=\"page\" title=\"Page 1\">The upstairs bar offers a cosmopolitan-lounge vibe, with fireside sofas and chairs.<\/div>\n<p>Coming up spend Christmas Day with \u00a0Baleen\u00a0Kitchen and enjoy Chef Richard\u2019s amazing three-course <strong>Christmas<\/strong> menu for your family. With choices of fresh <strong>Roasted Cod<\/strong>, <strong>Coq au Vin<\/strong> and <strong>Veal Tenderloin<\/strong>. Also on <strong>New Year&#8217;s Eve<\/strong> they have a\u00a0lavish <strong>five-course dinner <\/strong>featuring <strong>Maguro Sashimi<\/strong>, <strong>Crab Salad<\/strong> &amp; <strong>Tomato Sake Gelee<\/strong>, <strong>Beef Tenderloin<\/strong> and <strong>Grilled Lobster<\/strong>. Also keep an eye out for a brand new 2016 menu to come. I can&#8217;t wait to see what Chef Richard and his team will be creating!<\/p>\n<p>Thank you\u00a0Chef Richard,\u00a0Cashe Edwards, ,Jessica Ellspermann and the entire staff at Baleen Kitchen for a truly memorable experience.<\/p>\n<p><strong>BALEEN Kitchen<\/strong><br \/>\nThe Portofino Hotel &amp; Marina<br \/>\n260 Portofino Way<br \/>\nRedondo Beach, CA 90277<br \/>\n(310)798-5874<br \/>\n<a title=\"View Menu, Reviews, Photos &amp; Information about Baleen Kitchen, Redondo Beach and other Restaurants in Redondo Beach\" href=\"https:\/\/www.zomato.com\/redondo-beach-ca\/baleen-kitchen-redondo-beach\" target=\"_blank\"><img decoding=\"async\" style=\"border: none; width: 104px; height: 34px; padding: 0px;\" src=\"https:\/\/www.zomato.com\/logo\/16807764\/biglogo\" alt=\"Baleen Kitchen Menu, Reviews, Photos, Location and Info - Zomato\" \/><\/a><\/p>\n<p>Visit and like my <a href=\"https:\/\/www.facebook.com\/WendyfulWorld\/\" target=\"_blank\">FB page<\/a> for more current event updates. Follow me on <a href=\"https:\/\/twitter.com\/WendyfulWorld\" target=\"_blank\">Twitter<\/a> and <a href=\"https:\/\/www.instagram.com\/wendyfulworld\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n<p><a href=\"http:\/\/www.mydoterra.com\/wendychen1\/#\/\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-8429 size-medium\" src=\"http:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/02-8373-post\/MydoTerra-300x161.jpg\" alt=\"MydoTerra\" width=\"300\" height=\"161\" data-nopin=\"nopin\" srcset=\"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/02-8373-post\/MydoTerra-300x161.jpg 300w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/02-8373-post\/MydoTerra-1024x548.jpg 1024w, https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/02-8373-post\/MydoTerra.jpg 1257w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baleen Kitchen is part of The Portofino Hotel &amp; Marina in Redondo Beach. As was mentioned in a previous post and visit,\u00a0it was voted Top 10 Best Restaurants for Waterside Dining in LA by The ZAGAT. Now it can be truly interesting\u00a0what you can learn and experience just by trying new places and things. Did...<\/p>\n","protected":false},"author":1,"featured_media":8380,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"pp_embeds":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1000],"tags":[873,552,383,734,866,1185,1186,812,324,625,157],"class_list":["post-8373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media-tasting","tag-beach","tag-cocktail","tag-duck","tag-los-angeles","tag-marina","tag-pudding","tag-redondo","tag-redondo-beach","tag-restaurant","tag-sashimi","tag-seafood"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2015\/12\/01-8373-post\/Baleen2015-15.jpg","jetpack_shortlink":"https:\/\/wp.me\/p3lTx3-2b3","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/8373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8373"}],"version-history":[{"count":35,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/8373\/revisions"}],"predecessor-version":[{"id":8440,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/8373\/revisions\/8440"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/media\/8380"}],"wp:attachment":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}