Firstly, please don’t laugh at my effort. OK you can as I’m not with you. I’m not American as you may know but I am incredibly excited about the upcoming inauguration and the Presidency of Barack Obama. Just because we can’t vote and don’t live in the country doesn’t mean that the significance and magnitude of this event is lost on people throughout the world. I was so excited that I wanted to do something to commemorate it and of course the best way I know how it by making food.

My husband, the brilliant ideas man (who also came up with the idea of a Pocky forest) came up with this idea. I ruminated over it for ages. How would it work? I’m terrible at drawing real people, only being able to drawn cartoon like version of people and I didn’t want it to be silly or a joke. So after contemplating it for a while, I decided to give it a go. Even if it didn’t work out, it would still be edible.

Mise en place

I knew which picture I wanted to use, street artist Shepard Fairey’s famous Hope poster. After all it was a fantastic poster and shaded in well so it seemed to do the job. I should mention in google searching it I also saw a “Dope” poster for George W. Bush and a “Nope” poster for John McCain. I would’ve used ricotta cheese for John Mc Cain’s hair I think.

Believe me when I say that I am no artist (that much is obvious). So I did what anyone else would have done in this situation and called my parents in a frantic state. My dad is a portrait painter so I knew that he would be able to steer me in the right direction shape wise. And like all good parents do, they hopped in the car and came over (my dad not even complaining once about having to cross the dreaded Sydney Harbour Bridge-he must’ve sensed the desperation). Using a copy of the picture, my dad initially “sketched” the outline and we filled it in with the assortment of toppings I had ready in bowls.

The first section out of the oven

I can’t say that we will be winning any awards for our efforts, in fact I think it looks more like a cross between Barack Obama and Abraham Lincoln, but I like to think that we did our very best (and I’m still not sure what happened to his right ear). It’s a little hard to do skin tones (i thought the cheese might melt to a more golden brown shade) and shadows with just one type of cheese too and if you’ve ever wondered how hard it is to render someone in a pizza, let me assure you that it’s very hard indeed! So Barack and Michelle, I hope you can forgive what we’ve done to Barack and take the spirit and enthusiasm we felt instead.

And I don’t usually do this but Not Quite Nigella has been nominated in two categories for Well Fed Network’s awards! Thankyou so much for the wonderful people that nominated me And if you would like to vote you can do so on:

Best Food Blog – Post (for my Freeganism story)

Best Food Blog – City

Lots of love and happiness,

Lorraine aka NQN

xxx

P.S. As well as the wonderful blogs that have linked to me, the Sydney Morning Herald also featured my Obama Pizza on their homepage and in a gallery!

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When a chef has a restaurant named simply after himself, you know that a) he’s pretty famous b) you’ll have some rather exceptional food. This much I did expect. What I didn’t expect that walking through The Dorchester to the restaurant was walking through a cornucopia of lush greenery and rich tapestries, luxe carpets in a rose pink that make you feel like you’re on the set of a movie.

When we walk into the Dorchester, a stunning hotel by anyone’s definition, we are greeted by this lovely sight. My pulse quickens immediately and we are guided towards the Alain Ducasse restaurant, Gordon Ramsay’s idol and accomplished French restaurateur.

Inside it’s breaktaking, the work of French designer Patrick Jouin and partner Sanjit Manku, frequent collaborators with Ducasse on many restaurants. It feels so….lush and honeyed, as if the stars and the moon descended and bathed the room in the palest silvery light.

The view of Hyde park is echoed in the opposing wall with a palette of green and cream silk covered buttons all in different heights simulating a Seurat-like painting of a garden.

The Chef’s table is actually not in the kitchen but within the main restaurant curtained off by a shimmering silver fringed curtain that appears like falling rain and when the lights dim at 9pm the shimmering silver fringe curtain lights up. The tables are large and each features little touches, you know were expertly and explicitly picked.

Service is personal and inviting, we are shown the private room, the decorations and have a visit to the wine cellar, an imposing looking temperature controlled room-if only we were big wine drinkers!

Paprika and herb Gougeres

While we are looking at the menu, some paprika gougeres arrive, warmly golden and puffed, some with a mildish chili powder coating, some rolled in herbs. They’re deceptively moreish and before long the bowl is empty. The menu has a choice of either an entree + meat+fish+ dessert for £95 or an entree+meat or fish + dessert for £75. The specialties of the house are marked with a leaf symbol although these most often incur a supplement of £10.

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Our meal at Gordon Ramsay’s Petrus by Marcus Wareing, was one that we were looking forward to with great antipication. Booked months in advance, we didn’t realise that Petrus at it is was closed on September the 6th this year which makes us feel much luckier. But more interesting information on that later

Petrus has a reputation, borne from a rather famous lunch where in 2001 a dining party of Investment Bankers ran up at £44,007 food and drinks bill. Along with their meals, they ordered 3 bottles of Petrus (from 1945, 1946 and 1947, the last said to be the best vintage) as well as a bottle of Montrachet and Château d’Yquem. When Gordon was told of their first order of wine by the staff that rang him he was happy but by the next few bottles, he had decided that the food would all be comped. After all, what was the price of food when they were paying £12,300 for the 1947 vintage? If you hadn’t heard, there was a bit of a scandal about it and the bankers were fired. And I’m left wondering why my Careers Guidance Counsellour never suggested Investment Banking as an occupation…

The Berkeley Hotel also houses another Gordon Ramsay eatery, the diffusion, more affordable Boxwood Cafe. We enter the hotel and turn right, there’s no sign but the unmistakable Petrus interior seen on Gordon Ramsay’s website is apparent. The claret and purple tones with circular motifs signal we have arrived at our much desired destination.

We’re late, 45 minutes late admittedly which we know is very bad form, especially at a restaurant like this. When we enter, a smiling face enquires with our name. We’re led to our table, it’s very hushed and a little serious on the floor although the staff are friendly.

We’re offered a range of breads, and when I select one they enquire if I would like to try another. Good thing as they’re both good. Interestingly they only have unsalted butter although they bring us some salt when we ask. My husband and I sniff the air, there is a distinctly unpleasant smell totally out of harmony with the decor and service. He worries that he has stepped in dog mess on the street.

Oh no, it’s the cheese trolley. Ripening just behind our table in the centre of the restaurant are a huge selection of almost 30 cheeses. It’s so overpowering especially for me who has a very strong sense of smell that we ask for it to be covered which is not a problem.

Pre Amuse Bouche: puff pastry foie gras triangle with blackcurrant

Along with the bread, we’re given two complimentary items to whet our appetite, two pre Amuse Bouches. One is a puff pastry foie gras triangle with quince paste with blackcurrant. The paper thin and crispy puff pastry is crunchy and stidd but delicate against the creamy foie gras mousse with a sweet touch from the quince paste and blackcurrants. It’s a brilliant start and we know we’re in for a treat.

Pre Amuse Bouche: Taramosalata and avocado with crispy croutons

The taramosalata dip has an avocado base and unlike any taramosalata you’ve ever eaten. Rich and creamy and absolutely addictive it has us dipping in our bread long after the croutons have gone to elicit every single drop.

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