Next, the seafood course arrived. It was a giant fried ball of something — fish? shrimp? — over asparagus, topped with a creamy green sauce and something that resembled crushed walnuts. I split open the ball. Definitely shrimp — with a homemade tartar sauce. Tasty. Thank God. Turned out to be a shrimp cake over asparagus salmon salad with an herbed tartar sauce, walnuts, and wheat germ. Like any self-respecting English chef, Trousdale had taken the tartar sauce quite seriously, having added his own blend of fresh herbs.

Anticipation built as we waited for the entrée. What if it was some kind of nightmarish fowl? Then again, what if it wasn't?

Then it came: white meat encased around soft cheese of some sort and very obviously canned chipotle peppers in adobo sauce, plus Brussels sprouts and roasted sweet potatoes on the side. Tame compared to black chicken, but it was, on some level, a relief, and the portion was huge. Most of the ingredients were easily discerned upon one bite: pork, cream cheese, and a bit of goat cheese. The big surprise came with the veggies. A white substance mixed in had a strange pillowy texture and sweetness — marshmallows. Trousdale explained that he was inspired by Thanksgiving while cooking the dish.

"Black chicken." Yes, that's the head.
"Black chicken." Yes, that's the head.

Location Info

Map

Le Bistro

4626 N. Federal Highway
Lighthouse Point, FL 33064

Category: Restaurant > Bistro

Region: Pompano Beach

Details

The Funky Food Club at Le Bistro, 4626 N. Federal Highway, Lighthouse Point. Call 954-946- 9240. The Funky Food Club meets about once a month. Dinners cost $50 per person and include an appetizer, seafood dish, entrée, and dessert. Guests are asked to bring their own wine.

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Then Trousdale informed newbies that the "funkiest" course tends to be dessert. After the whole poutine experience and the marshmallows, I was nervous. First sight didn't help. Out came a white chunk of something with what appeared to be Twizzlers stuffed inside, along with raisins and something else on top of an orange-hued red sauce. It looked like some strange, candy-filled loaf, and it completely freaked me out.

Luckily, it tasted better than it looked: It was harmless ice cream — with red licorice, raisins, chocolate chips, and raspberries sprinkled around... and some sort of coulis.

"I taste tomato!" exclaimed one of the guests.

Bingo.

Trousdale giggled. "It's a toasted almond candy lasagna with rum-soaked raisins, chocolate chips, red liquorice, and ice cream with a tomato raspberry coulis. Remember, tomato is a fruit," he said in his comically dry English tone.

In all honesty, although the idea of the dish is different, the flavors would not have been so weird had he not made the tomato coulis like a tomato sauce — with onions, garlic, and white wine. Trousdale quipped, "I kind of just pulled that one out of my ass." You think?

The next meeting of the Funky Food Club is January 22. Call 954-946-9240 for reservations — if you dare.

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11 comments
iowastate
iowastate

If you watched this "chef" on Kitchen Nightmares with Gordon Ramsay then you know all you need to know about his attitude and ability -  I will go to The Sushi Hut before I go anywhere with Andy doing the cooking.   I know he will have overpriced  dishes of dubious quality.


I trust Chef Ramsay 

Jason
Jason

Great, another Yacht chef with a resume too blurry to read in Fort Lauderdale. $50pp with no beverage. Quite the Tuesday night bargain.

appone
appone

Thank you Sara. I think you captured the feeling and the idea well. We hope to see you come by the FFC again.

PS - my name is Vlad, not Blad. But if food can be funked, so can names

FFCFoodie
FFCFoodie

@Jason If Chef Andy's full resume is too blurry for you to read, you should get glasses before commenting on that which you are unknowing.  

I'm not sure where you usually dine.  But, a four course meal, prepared by a creative chef, (not a short order cook at a national chain), including tax, tip, and corkage for $50 is reasonable.  And, the ability to bring our own wine instead of the $15/glass that is typical in many restaurants is an added benefit.

I do know, as I have experienced several of Chef Andy's creations.  I had many meals at Le Bistro that were amazing.  

At the Funky Food Club, the food is just the beginning.  There is also, the anticipation, the attempt to determine what we are eating, the laughs, the banter, the comments, the other diners, and so much more.  It is an experience and I look forward to it every month. 

If you are looking for a cheap meal, just tell them to SuperSize that value meal.  We won't miss you at the next FFC meeting. 

appone
appone

@Jason 

Ignorance is the mother of arrogance, isn't it Jason?


saraventiera
saraventiera

@9549257894 I am so sorry! I should have known to double check, as the same thing happens to my name all the time. I deeply apologize.

Jason
Jason

@FFCFoodie The problem with LeBistro is that they declare themselves as being great and charge as much as anyone else in town before establishing themselves as being worth it. If I went to every restaurant that self-proclaimed to be great I'd spend a lot of money on a  lot of really bad food. So skepticism is my first instinct. Besides, I dont want creative food. I want good food.

Jason
Jason

@appone To me, Arrogance is a chef who self-proclaims  himself as "the best chef in Fort Lauderdale".  The problem with the culinary scene in FTL is that it's restaurants are littered with ex Yacht chefs and recent culinary institute grads who learned presentation but who have no idea how to cook

Jason
Jason

 My comment was based on the fact that yacht chefs have no knowable history, because they worked on someone's boat and not anyplace that was subject to public scrutiny. 

appone
appone

@Jason 

While you may have a point about the culinary scene, at large, do you have any knowledge regarding Chef Andy that makes you want to label him this way?

 
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