My Favorite Place

This is the post that my children have been asking me to write for months.

I have been asked time and time again to answer one question about my experiences at the Pfister.

Where’s your favorite place at The Pfister?

I am not wishy washy on this question. There’s no doubt in my mind about how to answer. Ladies and gentlemen, might I introduce you to the Pfister parking garage.

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Behold the wonder!

You suspected I’d tell you that my favorite spot was Blu, a plush and sophisticated bar on top of the world? Maybe you imagine me claiming the Pfister swimming pool as my ultimate-ultimate? Lobby Lounge? Rouge? Well Spa? Mason Street Grill? Guest Room 1113? The secret vault where they keep all the snack mix? Listen, you can’t go wrong with any spot at the Pfister. It’s all good when you think about the Pfister spaces and places tour.

But that parking garage, oh, that marvelous parking garage. It’s the place where I’ve seen more stories played out as couples with happy smiles load up their overnight bags in the back of sedans or men and women torn asunder by a lovers spat silently slink into separate cars. I’ve narrowly avoided head on collisions, helped confused visitors recall where they parked their cars, and even woke up someone taking a car snooze. It’s a hub of activity and I love it all.

But more, so much more than anything, I will always cherish that parking garage as my favorite Pfister place because of one singular sensation. Or, rather, one singular sense.

The Pfister parking garage smells like delicious fatty bacon. Boom…mic drop…and out.

I noticed the perfume of pork almost immediately when I started parking on-site on a regular basis. Some days it was stronger than others, a shift in the wind helping to raise or lower the sniffability. I walked the ramp one day to see how far the scent traveled…fifth floor was the limit, but third floor was the peak of porkiness.

I’ve traced the source of the smell to the Mason Street Grill kitchen where meats are licked by flames all day and into the night. I can accept this plausible and very real explanation, but that really doesn’t matter to me. My favorite spot will always make my mouth water, licking my chops for salty, fatty, greasy satisfication.

Thank you Pfister parking garage. I love you and all your bacon ways.

Follow me on Twitter @jonathantwest for more smart remarks and snappy retorts.

Cooking with Chef Ash: Bacon Wrapped Medjool Dates

This dish is a stunning appetizer that can be served at every occasion. The plump, buy delicious dates are wrapped in thick, smokey bacon then gently sauteed in a savory sauce. Creamy goat cheese is delicately placed in the center of the sweet, chewy date helping to enhance its rich flavor. This is an elegant and satisfying dish that your guests will request at every gathering.

Ingredients

  • 20 pieces pitted medjool dates
  • 20 pieces of smoked bacon strips
  • Toothpicks

Directions

  • Stuff each date with the almond cheese and wrap with one slice of bacon and secure with a plain toothpick.
  • Bake in a 375F oven for 10- 15 minutes until bacon is crispy.
  • Place on top of a plate lined with roasted piquillo rouille.

Almond Cheese Ingredients

  • 1 log of fresh goats cheese (room temp)
  • ½ cup toasted slivered almonds
  • 2 tbsp fresh chopped parsley
  • Fresh ground black pepper

Directions

  • In a mixer with a paddle attachment combine the cheese, almonds, extract and parsley mix until just combined and season with fresh ground black pepper.

Roasted Piquillo Rouille Ingredients

  • 4-5 pcs roasted piquillo pepper
  • ½ cup sherry wine vinegar
  • 1 bunch fresh thyme
  • 1 ½ cup olive oil
  • Kosher salt and fresh ground black pepper

Directions

  • Place all ingredients except the olive oil into a bar blender and puree then slowly add the olive oil in a steady stream.
  • Mix until thoroughly incorporated.