Wasting food is not in my vocabulary, instilled at a young age by my mother! It doesn't matter if it's just a smidgen from a restaurant dinner, I bring it home. I'm not embarrassed and don't offer apologies to friends who I dine with. I saw a family with young kids who had tons of leftovers on their plates which made me crazy! Not them, it's their parents who don't set a good example! Just my personal opinion. The rice, sugar snaps, Brussel sprout leaves were from a birthday dinner of a delish, crispy Yellowtail at Gigi's. I added Rainbow Lettuce leftovers from my cooking class: ground turkey and chopped peppers, jicama, chayote, topped with squirt of YuzuPao chili sauce. There wasn't enough protein to balance carbs (rice) I was eating, so I added some cold roast beef and Mozzarella with tomato from Perricone's, leftovers from my hubby's class party. Drizzled some freshly made dressing, strange combo but worked.

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UPDATE: Found out through my Twitter buddies and then read New Times Short Order blog that Jeff McInnis has left GiGi's! I was just there on Tuesday, things happen quickly!

2nd UPDATE: Pei Wei food blogger, Alice Shin (The Miami Ad School alumni) wrote her take on GiGi's Pork Ramen on Eater Miami! See what you think.

3rd UPDATE: Chinese restauranteur invents robot noodle chef, see video, robot can get your ramen done in over a minute! So, maybe we don't need noodle chefs anymore?! Ummm...

GiGi's Pork Ramen leftovers with spinach salad, my easy pickles of radish, carrots, scallions and tomatoes, topped with a tamari, rice vinegar marinaded toufu.

GiGi's Pork Ramen

I love leftovers! GiGi's Pork Ramen that Sze had for her birthday lunch is my lunch today. It had sweet corn, pulled pork, scallions and egg noodles NOT ramen! Sze who has lived in Japan, China & other Asian countries is a bit more of a snob than I am. Her immediate reaction was, this is not ramen, LOL!

I'm not so concerned about authentic ingredients so much as a dish nailing the flavors & textures down! I like experiencing how western chefs interpret Asian flavors and putting their spin on them! I hope Chef Jeff McInnis doesn't take this badly but what I would have liked was some texture! If he had sliced the pork into bite size pieces or cubes, I think it would have made this more solid. The light flavors and soup were fine. Chef Rodrigo is taking a few days off for his birthday but hope he knows we still liked his dish! Nice to be recognized now I've been several times. I like sitting at the bar to watch the chefs at the wok stations! I'll post about my Beef Chow Fun in a separate post cause I've not figured how to upload multiple photos to a post on posterous from my iphone  yet.

Feel free to join in the conversation, just keep it civil, please.