Left Bank-A True Saga

Once upon a time in a quaint little town called Pleasant Hill, CA there was an adorable French restaurant called Left Bank.  Left Bank was a standout in a town with little in the way of decent food.  It was a true French brasserie with a large, beautiful wooden bar, adorable giant-sized vintage wine posters on the walls and beautiful light fixtures.  Toward the end of the week a great jazz trio would play and in the summer, almost half of the outer walls in the restaurant were open doors that let in the cool, Northern California breeze.

Over time I came to love this place for the food and the people I met here.  The bartenders were friendly, made great drinks and a couple were very interesting people to have a great conversations with while I decompressed.  It was also a favorite place for a birthday dinner or to meet the girls for happy hour.  They seemed busy enough.  I thought.

Imagine my shock and horror when I got a message from one of the bartenders who had become a friend-Cheryl, telling me that two locations would be closing-including the one that I loved (there were only 5 to begin with!) in 2 days.  2 days!?!?  I didn’t even know what to do with that information.

So, I said a sad goodbye with one last Kettle One Lemon Drop and wondered where I would go to read a book on a hot summer night alone or where I would take the girls for a drink before the next Sex In The City movie comes out?!!  Who would make our cosmos? It was so unfair.

Sadly, that was 4 months ago and these questions remain unanswered.

Alas, there are 2 Left Bank restaurants remaining-both an hour drive in opposite directions from me.  Today, I couldn’t resist the pull and came out to the Larkspur location-hoping I could see one of the very few employees from Pleasant Hill that were absorbed while I wrote a blog and looked at what the job market looks like for me at the moment.  No luck on any of it except the trip to Larkspur.  Goodness knows I look for any excuse to be in my car for a while-if for no other reason than to listen to Dave Matthews or Miss Spears (shhhhhh-don’t tell) a little too loud and sing badly & alone.  Okay, so I dance in my car, too.  Hush.

I can’t end this post without saying a thing or 2 about the differences between the Pleasant Hill location and the Larkspur location.  This is a restaurant that sucks at consistency.  Ordering the same things I would ask for in Pleasant Hill (if they are available-and that is a big IF), did not guarantee that I would get the same things.  Tre disappointing.  The staff is nice enough, and I do like the atmosphere.  Overall, it is a food problem.  All of the good options are toast in Larkspur-as in gone.

You know what this means, right??  It is long past time for me to develop a cheese fondue recipe to put LB-L to shame.  I love ya, Left Bank-but you let me down!  If you do order the eversofamous fondue, get a side of chives and pour a couple of spoonfuls into the fondue-you can thank me later.

Don’t feel bad, I’ll get over it by having a scoop of gelato (who knew French restaurants served Italian Ice Cream?) and singing until I lose my voice on the beautiful drive home.

I wonder what I’ll make for dinner…………

http://www.leftbank.com/

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Sautéed Chicken with Mashers and Gravy

Please. Hear me out.

Before this post gets flagged for the unoriginal use of packaged gravy-let me explain. Okay, so you can’t flag a post I wrote on my own site-but you know what I mean.

We all grew up in an alternate universe from the one we now live in.  Now-we are young, urban, professionals (no I did NOT use that 80’s acronym) who have time to climb the corporate tower, be excellent, organic-food touting mothers who get angry about vaccines, poor treatment of animals and celebutantes that should never be allowed to leave the hospital with their offspring- who still find time to be sexy arm-candy wives AND create unique, never repeated all original recipes each night for our brood.

Which kinda cracks me up considering what most of us 30-somethings grew up with in the late 70′s and 80′s.  I don’t know about you, but there were nights that we were excited to be handed a pack of Reese’s Pieces and a remote control while our divorcee moms scrunched their hair and went to a club with the next hairbandfrontmanlookalike.  Am I alone here?

Anyway-the point is that there was a time when it was not only okay to crack open a box of tuna helper for dinner, but there were whole sects of society devoted to manipulating prepackaged meals into “new” recipes!  The horror! My apologies to “Cakemix Doctor” fans everywhere-I know, I love them too.

My only point being-try the freaking gravy.  Any of us who have made homemade gravy before know it isn’t hard.  It isn’t even inconvenient.  And yet, I still go for the Knorr Roasted Chicken Gravy every weeknight I want gravy.  Check out the nutritional info- there is a nice advantage there.  And maybe I get some pleasure out of taking a shortcut society doesn’t think I (as superwoman) should be entitled to.

Or maybe I was just in the mood to rant.

Either way, this is a delicious, fast and very easy weeknight meal and it goes wonderfully with a bottle of Bogle Chardonnay (INCREDIBLE find for $9!).  Bon Appétit.

Sautéed Chicken with Mashers and Gravy

Serves 4

1 1/2 lb.  Chicken Breast-cut into “tenders”

1/2 lb. Red Creamer Potatoes (or whatever your tater of choice is)

1/2 lb. Yukon Gold Potatoes

2 tablespoons Sour Cream

1 Package Knorr Roasted Chicken Gravy

2 cups plus 1/4cup prepared Chicken Stock

1 pint of white mushrooms, sliced

A Light Olive Oil

Kosher Salt

Pepper

In a stockpot, combine the chicken stock, a pinch of salt and enough water to cover peeled potatoes and bring to a boil.

Meanwhile, put chicken pieces in a bowl and toss with just enough olive oil to coat lightly, season with salt and pepper.  Transfer tenders to a sauté pan and sauté until just shy of done.  Add mushrooms and cover, stirring occasionally until chicken is cooked through and mushrooms are al dente.

When potatoes are done (fall apart when pressed with a fork), drain them and return to hot stockpot.  In a separate cup, combine 1/4cup stock and the sour cream, mixing well.  Add mixture to potatoes and mix with a hand mixer until creamy then add salt and pepper to taste.

Make gravy according to package directions.

I usually will steam whatever is fresh and green in the house to serve with this also-green beans, zucchini, brocolli-whatever.  A green salad would be nice also.

Serve together with a smile on your face and enjoy a healthy, easy and ultimately very comforting meal on a weekday.

Smile even bigger if you can get someone else to do the dishes.

Knorr Gravy info:  http://www.amazon.com/Knorr-Classics-Roasted-Chicken-1-2-Ounce/dp/B000I2MW7O

Bogle Wines: http://www.boglewinery.com/

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