JW's California Grill Review

At the invitation of dc, the event address for the Wanluxury Dongchun Food Festival is on the 40th floor of the Marriott Hotel. Before dinner, you can gather in the lounge. Cocktails and drinks are provided with sushi and salmon salad. This dinner is by Marriott Group's four chefs to join hands to showcase their skills, can be described as strong and strong, wonderful. The four chefs are as follows: min lee, the chef of Renaissance Wushan Korean cuisine, mark hannon the chef of the Royal Amy Alu French cuisine, milson li tomorrow, the executive vice chef of Marriott California Kangfang angela shu Ajule Marriott Dessert Chef, the chef of the California Kangfang, and the long table can accommodate about 20 people. The 40 floor-to-ceiling windows have a superb view and retro decor, taking into account style and comfort. First, the waiter pours mineral or bubble water as required and adds lemon slices. The wine was Italian red and white wine, with a strong fruit flavor and a heavy tannin flavor, with seafood and steak. The bread was served in a basket with a medium share, with butter and oil vinegar. The round meal package was very soft, and the nuts were added to the middle to enhance the aroma. The baguette slices have toughness inside and add raisins. These two combinations of butter feel good. Head plate Wushan special tuna with homemade seaweed by Min Lee chef introduced this dish to add Japanese and Korean elements, such as the seasoning of chili sauce, the tuna outer layer roasted and wrapped in sesame seeds with chili sauce, although it is a cold pre-vegetable, it really brings a rich taste. Seaweed is made into crisp slices embedded in tuna, which is also a standard appetizer. This dish is large in quantity and has a strong taste impact. Alaska emperor crab by Mark hannon This dish uses coconut side dishes, which is related to the chef's Thai work experience. The king crab feet are full of meat, the taste is bullet, the seasoning is light and only with fruit grapes, purple leaves to embellish, follow the seafood taste is also quite satisfactory. The side dish of carrot and ginger feels not the same as the main dish, the sauce is light, and the coconut is not functional except to enhance the aroma of the side dish. This light antecedent will be better if placed in front of the tuna stew. The main course is 48 hours of slow cooking in Australia Angus beef steak and blue lobster by Milson Lee, after all, it is the home of the house, this is the best night. Slow cooking also uses tea tree mushroom smoke to improve the flavor, beef quality is good, no gluten pull, although the sauce is not much, but the salty light is just right, the steak is a little embellished bean seedlings just to solve the greasy feeling is really exquisite, blue lobster stew meat is full, Placed on the asparagus commonly used in California boudoir, and steak into the trend of sea and land, complement each other. Dessert special chocolate cider mousse cake with red mulberry by Angela shu chef introduced the materials used in this dessert is not easy to fat, ladies can eat with confidence. The content of cocoa is said to be the highest, but the bitterness is slightly insufficient, after eating slightly greasy, the sandwiched fruit and can be perfect, the outer layer of red mulberry acidity is high, healthier than jam, this is a dessert suitable for European and American tastes. After the meal, there was coffee and tea to choose coffee. The concentration was quite high and the cup was very thick. As a result, I really had insomnia that night. I worked overtime to make videos and reviews. Once again, the more efficient four dishes will appear in the restaurants of the four hotels in the food festival. Finally, thank you Marriott Hotel and DC