L.A. and O.C. Foodventures

No. 212: A few favorite winter cocktails around town

2012-01-17T08:00:00.000-08:00

Now that the cold weather is really upon us (OK, comparatively speaking), what better occasion to warm yourself up with a wintery cocktail? Rather in the form of actually high temperature toddies or teas, or just warming from the spices and aromas, here are a few of my faves from the recent weeks:

Holiday Champagne Cocktail @ Cole's - this aromatic sparkler, which to me is the lovechild of a standard Champagne cocktail and a French 75, combined Mumm's Brut with Hendrick's gin, mulled spices syrup, Angostura and a pinch of ground cinnamon. I love how the warm, sweet spices of cinnamon, nutmeg and cloves are amplified by the fizzy bubbles and that the gin gave it an extra oompf (that we ALL need in Winter) plus a floral bouquet subtly reminding me that Spring's not that far away.

Western all'Italiana @ Drago Centro - more than just a fun wordplay on Spaghetti Westerns, this cocktail contains both American and Italian flavors--a spicy High West Double Rye is mixed with Cointreau, St. Elizabeth Allspice Dram, cranberry+oregano infused molasses & finished with Honeycrisp apples, resulting in a well-rounded cocktail that's edgy with familiar flavors, fruity without being too sweet and deceptively potent. Just ask Connie, Jenny or Andy!

7th Street Toddy @ Seven Grand - A fun South-of-the-border spin off the traditional Hot Toddy blending Glenfiddich 12 year with Mexican chocolate, Agave nectar and plenty of mint leaves -- all three of which added a delightful vibrancy to the cocktail, like a warmed-up Mint Julep kissed by your Abuelita. And still just as soothing for the throat...

Earl the Pearl @ The Roof on Wilshire* - So simple yet so fun, this DIY drink features a shot of dark rum, a stick of cinnamon, a jar of honey and a pot of Earl Grey de la Creme tea -- all ready for your to mix to your liking. And it's a lovely, well-balanced combination -- the spicy rum is nicely tempered by the sweet, rich honey and both are rounded out by the tea (which complements the rum & honey just enough - the vanilla - without being too matchy-matchy - the bergamot.) As an added bonus, the pot contains more than enough tea for you to have a second cup on its own. And, as my drinking & dining companion Caroline on Crack can attest, this place's got an amazing space & some worthy noshes too!

Cranhattan @ Border Grill Downtown* - Definitely one to file under "don't judge a book by its cover;" despite its Cosmopolitan-esque apperance, it is considerably more mature and regal with a flavor profile that's surprisingly close to a real Manhattan, thanks to the Herradura Añejo that's oaked over two years, a cranberry & orange pureé utilizing the fruits' skins and zest to add a balancing bitterness, a cranberry-brandy liqueur for depth & richness and of course, a skewer of brandied cranberries that's infinitely better than the neon red stuff. Alas, ~~this drink recently rotated out of their menu~~, but here's the recipe for you to recreate at home--it's worth the effort especially for a gathering! Update: Just heard from Border Grill that they can still make this for a few more weeks - yippee! So get it while it's still around.

*Disclaimer: I sampled the Cranhattan at a hosted tasting, and the Earl the Pearl wound up being comp'd due to a mishap; the others, however, I've tried on my own dime.

Cole's French Dip

118 East 6th Street

Los Angeles, CA

(213) 622-4090

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Drago Centro

525 S Flower St #120

Los Angeles, CA

(213) 228-8998

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Seven Grand

515 W 7th Street, 2nd Floor

Los Angeles, CA

(213) 614-0737

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The Roof on Wilshire

6317 Wilshire Boulevard

Los Angeles, CA

(323) 852-6000

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Border Grill DTLA

445 South Figueroa Street

Los Angeles, CA

(213) 486-5171

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Dr Chocolate Appointments w Trader Joe's, Chocolove & Vosges

2012-01-13T16:05:00.000-08:00

Everyone may be making New Year's Resolutions, but I'm certainly not giving up on my Dr. Chocolate sessions; here's a recent few that I partook in:

Trader Joe's Caramel & Black Hawaiian Sea Salt bar

Photo courtesy of The Daily Morsel

Cost of Session: $1.99 for 3 oz. bar

Physician Marketing: "...filled with a buttery, burnt sugar caramel & Hiwa Kai, a blend of sea salt and volcanic charcoal harvested from pristine Hawaiian tide pools. The exterior of the bar is garnished with Maldon sea salt harvested from estuaries in Great Britain. The combination of luscious dark chocolate, rich caramel and crunchy salt crystals is simply sublime."

Patient's Notes: Just like their walnut-pecan toffee bar I highlighted in a previous Dr. Chocolate post, this is thinly-veiled copycat version of Vosges' Black Salt Caramel Bar.

And the flavor combination is simply amazing! The bold dark chocolate is nice foil for the buttery-rich caramel, and it's elegant accentuated by that perfect sprinkle of salt.

The only demerit is that this bar is rather messy to eat, the caramel is runny & liquidy and the bar rarely snaps at the demarcated boundaries. Of course, this makes portion control hard since you'll be tempted to just eat the whole bar rather than deal with a sticky mess for the next sitting.

Likelihood of Rebooking an Appointment: 7/10, would be a 9 or 10 if not so gosh darn messy to eat.

Chocolove's Ginger Crystallized in Dark Chocolate

Cost of Session: $2.50 for 3.2 oz. bar

Physician Marketing: "Australian crystallized ginger in smooth Belgian 65% cocoa content dark chocolate. Upon eating, the chocolate gives way to soft sugar-coated moist chunks of ginger. The transition from chocolate to ginger on the finish leaves you feeling surprisingly stimulated and wanting more."

Patient's Notes: Anyone who's gone eating or drinking with me knows I'm a sucker for ginger, and this certainly delivers on that front -- there are plenty of this palate-pleaser throughout the whole bar. A little spicy, a little chewy and a little crunchy (from the sugar coating,) it's a delightful palate-tingler.

As for the chocolate itself, it's decent if a bit a generic -- dark enough that you taste the cacao, but not much else. It's also ever-so-slightly waxy, making it more of a chewing chocolate rather than one you simply allow to melt on your tongue. Not necessarily a bad thing, given the chewy of nature of the encapsulated ginger anyways.

Likelihood of Rebooking an Appointment: 8/10, affordable and tasty overall - only wished the chocolate was more of a "meltable on tongue" kind.

Vosges' Smoke & Stout Caramel Bar

Cost of Session: $7.50 for a 3 oz. bar

Physician Marketing: "Rogue's Chocolate Stout + Alderwood smoked salt + burnt sugar caramel + 70% dark chocolate . . . Your senses of sight, smell, and taste will collectively surrender to the inebriating potion that spills out of this chocolate bar. Rich, dark chocolate stout and Alder wood smoked salt are combined with soft, oozing caramel and encased in deep, dark chocolate."

Patient's Notes: Reading the description, I can see so many ways this bar can go wrong (is it going to wreak of stale beer or overpowered with smoke like a BBQ gone awry?) but being a longtime Vosges addict fan, I trust them to know what they're doing. And indeed, this bar is a wonderful balance of flavors, the stout & smoke notes come in kisses & whispers, making this bar a curiously addictive one.

And while the flavor profile is overall better than the TJ caramel bar, it too suffers the problem of too-runny caramel and unreliable bar breakage. And oh yeah, it's also over three times as pricey.

Likelihood of Rebooking an Appointment: 7/10, also marked down for caramel runniness -- tempted to also demerit for pricetag, but the eccentric ingredients & combo of flavor (how often are you going to find a beery chocolate?) makes a worthwhile... if occasional... treat.

No. 211: Off-the-Strip in Vegas - Alizé

2012-01-09T16:52:00.000-08:00

Having been to Vegas so many times in my past (it's practically an annual tradition for me & my friends from high school,) I am no stranger to all the places to eat & drink on the Strip. The buffets! The happy hours! The late-night joints for post-clubbing nosh! All of which are kinda yawn for me by now (especially given their recent proliferation of ripoffs from LA, SF, DC & NY restaurants.) So on my excursion last month, I made more of an attempt to wander off Las Vegas Blvd. for some truly distinctive bites & sips.

Which brings me to Alizé at the Top of the Palms.

Even though the meal is partially-hosted, my attempt to give it a preliminary incognito checkout @ the bar was foiled, as there was a receptionist checking me in @ the ground level elevator.

And... they certainly weren't kidding about the amazing view from the 56th floor. This photo doesn't do justice to the gorgeous panorama of scintillating lights and sparkles of the Strip & the city itself.

While deliberating on what to order, I got a Wild Turkey Manhattan. Purists might scoffed that it was not stirred, but it was not quite shaken either -- rather, it was more of a gentle rolling slosh in the shaker, and the resulting drink was still rather smooth and velvety with a nice balance of the vermouth & bitter aromas with the snappy, spicy bite of the rye.

Alas, despite promises of foie gras, duck breast & rib eye on their Chef's Tasting Menu -- I opted for the Vegetarian Tasting Menu instead, partly to take the road less traveled, partly because I've already eaten too much meat & seafood thus far in my Vegas weekender, but mostly because I'm impressed with the variety of items & preparations offered on that menu, instead of looking like a bunch of side dishes cobbled together.

Equally impressive was their tablet-based SmartCellar, which made for easy browsing and choosing of their 7,500+ wines--particularly with sorting by price range, regions, varietals, etc. Some of the details do lean on the generic side, but I have no doubt that a knowledgeable sommelier would be on-hand to give personal attention & TLC should the need arise . . .

Starting off the seven-course tasting was the butter lettuce & beet salad w candied walnuts. Lovely color and I loved the square-cut slices of the beets, and overall the salad tasted as colorful as it looked, with the tender and crisp leaves anchoring the flavors of the sweet and crunchy walnuts and the tender, earthy beets. And the dressing--a citrus-creme fraiche-shallot vinaigrette--was a wonderful combination of contradictions, rich & decadent but also delicate & bright at the same time, with the creamy texture nicely melding with its tangy savoriness.

Next up was a piquillo pepper stuffed with Provencal vegetables and herbed cream cheese. It was a festive melange of zesty & bold flavors, reminiscent of a ratatouille given a little more substance & oompf with the cheese. And the colorful streaks of red pepper puree & basil-infused olive oils added even more zippiness to the equation!

Following that was an asparagus risotto with truffle beurre monte & gruyere cheese. Subtle yet sublime with perfectly cooked rice (tender but with a toothy texture), a sauce that's thoroughly but delicately infused with truffles, and asparagus that retained its snappy-firm texture and bright, sweet-grassy flavor. What I love best is that this, like the salad dressing, felt like an indulgence without being over-the-top, guilt-inducing rich. Definitely gives me something to aspire to in my own risotto-cooking at home, which does lean a little heavier & a little cheesier.

Before moving onto the heartier savories, I was presented with a palate-cleansing intermezzo of tropical fruit sorbet with pomegranate arils. It was indeed refreshing & tangy but may have been frozen a tad too long, it did take a pretty decent hammering with my spoon before the shot-sized scoop broke apart.

To go the more entreé-ish dishes, I ordered a glass of the 2009 Pascual Toso Malbec, which was silky-smooth with soft tannins, a minor kick of peppery bite and pleasant notes of plum, strawberry and cocoa (though not so much that it smells & tastes like a chocolate-covered starburst.) But do note that by-the-glass markup here is on the high side -- this particular Malbec being $16 for a bottle that costs around $9-10 (the general rule of thumb being a restaurant's by-the-glass pour should be around the bottle's retail price.)

The first of the mains was a Royal Trumpet Mushroom atop a roasted potato galette in a pool of huckleberry-green peppercorn sauce with microgreens and a caramelized clementine crisp. With the mushroom being braised or poached, I wasn't sure it would hold up to the other more assertive flavors, but it worked surprisingly well -- lending a meaty texture and slight woodsy taste that complemented the latke-ish galette, celeryish greens, and the vibrant citrus & sauce that's fruity without being cloyingly sweet--the last of which I may have impolitely used bread to lap up long after everything else is gone.

The other entree in the tasting that was a black-pepper crusted tofu spaced with sweet potatoes, topped with toasted marcona almonds and an apricot glaze. Like the mushroom dish, it was a nice contrast of sweet, spicy and savory. I particularly love the combo of the intensely-fruity glaze against the piquant punch of the cracked peppercorns coating the tofu, which has a delightful crispy shell that quickly gives way to a luxuriously creamy interior. Last but not least, kudos to the accompanying vegetables, which still retained their integrity in flavor and texture (unlike many places that oversteam them to a soft & mushy, generic- & greyish- tasting goop.)

Following up was the cheese course featuring rectangular slices of Stilton with Port-poached figs a chocolate covered square of apple. In short, lots of intense flavors on one plate--from the funk of the bleu to the concentrated tangy-sweetness of the figs and the bittersweet dark chocolate--that I loved mixing and matching with. And to no surprise, the apple itself kind of got lost in the whirlwind of sharp tastes, but it did lend a pleasant crunch to the whole affair.

Desserts started with a poached pear brunoise in vanilla broth, topped with Belle de Brillet ice cream. Despite the plain color palette, this tasted heavenly - with an exquisite explosion of ripe, juicy pear aromas and flavors delightfully rounded out by the rich & comforting vanilla.

Afterwards was a deconstructed raspberry cheesecake of sorts, with a raspberry filled block of cheesecake coated in graham cracker crumbs accompanied by a graham cracker crisp and curls of dark chocolate. The cheesecake was solid (creamy, not-too-sweet, delicate tang with a punch of fruitiness) but felt a bit too cautious compared to the pear & vanilla. I almost want to invert the sweets order, favoring familiar to playful over light to heavy, so the final impression would be more of a bang.

But overall, Alizé certainly delivered on its promises, the ambience and views are amazing, the service polished and professional without being overbearingly fussy and a tasting menu that delightfully dances back and forth between comforting & curiosity-inducing dishes. And a definite top of my list as a recommendation for a "dinner to impress" in Las Vegas, and especially so for vegetarians & or even just veg-lovers... there aren't too many places where you'll find a tasting menu as dynamic and elegant as this one in the land of prime ribs, lobster tails and foie gras.

Alizé at the Top of the Palms

4321 W Flamingo Road

Las Vegas 89103

(702) 951-7000

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No. 210: Caviar 101 Tasting @ Petrossian (West Hollywood)

2011-12-20T18:03:00.000-08:00

Petrossian's been doing their Caviar 101 class for a while now, and having missed the caviar boat completely the last time I was there (a.k.a during my strictly vegetarian phase) -- I took the plunge earlier this month, not knowing exactly what to expect, giving my woeful lack of experience & knowledge with this gourmet treat.

Thankfully, there really are no questions too dumb to ask here, and General Manager Christopher Klapp (in foreground) was extraordinarily patient and tactful responding to a broad range of inquiries (ranging from a comparatively basic "are the caviar-producing fishes wild-caught or farmed?" [at Petrossian, the vast majority are sustainably farmed] to being quizzed average size/weight of sturgeon [varies considerably depending on species & region caught/raised].)

Likewise, it was definitely enlightening to go through a structured, almost-analytical tasting of different caviar and other fish roe (Klapp noted that real caviar should really be sturgeon eggs that are salted & processed in a specific fashion, not just any 'ole roe.)

In a manner similar to wine tasting, we were encouraged to engage all our senses -- from looking at the color & size of the roe, to smelling for any particular aromas, to the tactile feel & audible sound of the beads as they roll and pop in your mouth, and of course the eventual flavors that land on the tastebuds.

And on this particular Caviar 101 class, instead of the usual glass of vodka or champagne that comes with the tasting, the brand ambassador from Pommery took us through a flight of their champagnes to mix, match & pair with the caviars (pictured above is their Brut Rosé.) Of the four, I found the Pommery Brut Royal most memorable, with a creamy-toasty aroma that quickly gives way to a bright, citrusy tang and a clean, dry finish.

The assorted fish roe and caviar samples were served on plastic spoons, since Klapp mentioned that metal affects the flavor of the caviar--and quickly added their tins are lined to protect the flavor & integrity of the caviar.

Between samplings, we were also treated a few snacky, caviar-infused bites by Chef Gisele Wellman, including flatbread topped with caviar, chopped egg, chives and capers and a refreshing, multi-faceted shot of caviar with diced watermelon, microgreen, sesame and ginger-soy sauce.

And while the kitchen does have fun and take liberties with incorporating caviar, Klapp said he prefers savoring caviar in a simple, traditional manner (with just blini and creme fraiche) so that the roe's flavor not interrupted or overshadowed. Nonetheless, he conceded that there are many traditions and styles of enjoying caviar, and if customers prefer a little onion or capers or other stronger accompaniments, that's OK with him too.

Last but not least, I found out I'm sort of a cheap date as far as my caviar tastes go. To mitigate price-related biases, we tasted our way through the eight roes without knowing how much each costs (though I did suspect we were going from cheapest to priciest.) My favorite of the tasting was the Wild-Caught Hackleback from the Midwest U.S. of A., which had a sublime oiliness with a intense flavor and bewitching aroma that I can only best describe as "amplified sashimi." And for 30g (approx. 2 tablespoons,) it clocked in at $55. Still a luxury item in my book, but small fry compared to Royal Ossetra--which we also tried--that's $139 for the same portion.

And throughout the tasting, Klapp sprinkled in all sorts of fun trivia about raising, sorting/grading, storing and serving caviar . . . but I'll let you discover these fun tidbits yourself. Needless to say, I found the experience more than worth the $35 (+tax/tip). But be sure to R.S.V.P., it was a full house when I went and it only takes place two days out of each month (first Thurs & Fri).

Or, if you have a little more experience, sophistication and discretionary income ($75 + tax/tip) -- Petrossian also offers a Caviar 201 session on the last Thurs. & Fri. of each month, offering a few more snacks, more luxe caviar tastings and a little more fun with beverage pairings. And something for me to aspire to... in the meantime, I might consider wrangling a few friends and share a formal tasting of that Hackleback.

What Do Others Say About Caviar 101?

- LA Weekly said it's "one class we wouldn't mind running late" considering "in most classes, you don't get to drink vodka and eat caviar. [Here] you do nothing but."
- Eric the Epicure said "if you love the fancy black stuff, but don't know much about it, this is a great chance to learn more about caviar from one of the world's finest purveyors"
- Caroline on Crack shared her top 10 learnings from this class and "came away an appreciator of salty pearls."
- Deep End Dining wrote a hilarious post on the experience, concluding that the roe "were all buttery, nutty and briny and definitely vodka-y by the end of the class."

Petrossian West Hollywood Boutique and Restaurant

321 North Robertson Boulevard

West Hollywood, CA 90048-2415

(310) 271-6300

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Recipe 30: Chives n Cheese Cream Scone

2011-12-15T16:35:00.000-08:00

As I noted time and again, while I love to cook, I don't fancy myself as much of a baker--a craft that's finicky with exact measurements and pretty much a done deal once you pop it in the oven. So when Hodgson Mill approached me to do a Grain Day contest featuring their flours, I was flummoxed for a baked good that's simple, delicious and a wee bit playful.

But then I remembered a simple Cream Scones recipe that turned out well for a brunch with preserves and clotted cream, so I adapted a savory version that will be great on its own (or perhaps with a pat 'o butter or some gravy.)

Sure enough, the Chives 'n Cheese Scones came out wonderfully - a little savory backed with a truly wheaty flavor and crumbly texture. But what makes it truly heavenly was its slightly onion-y aroma and the gooey, melty cheese strands when you bite/pull it apart while it's still steamy-warm out of the oven.

And if even I can make them, they are pretty much foolproof for any "I don't bake" types. So here's the recipe!

Ingredients (for 12 scones)
3 cups flour (I used Hodgson Mill's Stone-Ground Whole Wheat)
2 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon onion powder
1/3 cup (6 tablespoon) unsalted butter
1 & 1/2 cup heavy whipping cream
3/4 cup shredded cheese (I used sharp cheddar)
2 tablespoons of coarsely chopped fresh chives

Directions
1. Preheat oven to 400F, line a baking sheet with parchment paper

2. Sift together flour, baking powder, sugar, salt and onion powder

3. Melt the unsalted butter, combine with heavy whipping cream and fold into the dry ingredients with spatula -- it will have the texture of a slightly sticky dough.

4. Pour cheese & chives onto the dough and knead in with your hands until they're evening distributed throughout the dough.

5. Pull out pieces of dough and hand roll into individual spherical scones (or whatever shape you prefer, really) and place evenly across baking sheet.

6. Bake for 20 to 25 minutes (it will be a golden with slight browning on top.)

7. Remove, let cool for a few minutes and enjoy (they are great the day after too, just reheat in the microwave for half a minute.)

**Giveaway Contest Closed**

In addition to providing the flour for this recipe, Hodgson Mill is also graciously offering a giveaway with a $25 gift certificate to their online store. To enter, simply comment with your e-mail address & favorite baked good to make @ home. I will choose the winner at random by tomorrow, Dec. 16, at 10:30 a.m. Pacific Time. Good luck!

Recipe 29: Goat Cheese-Honey-Pear Truffles

2011-12-09T23:03:00.000-08:00

As bummed out as I am to miss out on partaking in Eat My Blog 4.0 (having volunteered for the previous three) due to a previously-planned excursion, I'm glad to at least be able to contribute something. Hopefully if you bought one of the Goat Cheese-Honey-Pear Truffles, you enjoyed eating them as much as I did making them.

And to let you in on a little secret . . . these impressive, intensely-flavored little gems are amazingly easy to make! Requiring only five ingredients and less than an hour of actual prepwork, I hope these treats make your gift-giving, or bakesale-contributing, repetoire!

Ingredients (for approximately 50 bite-sized truffles):

6 oz. creamy goat cheese (salted is OK, in fact, I rather like the tinge of savoriness!)

12 oz. bittersweet chocolate, chopped into chunks (I used Trader Joe's Pound-Plus bar)

2 Tbsp. honey

2 Tbsp. pear liqueur/brandy (I used Mathilde, leftover from my Autumnal Mulled Wine)

1/2 cup unsweetened powdered cocoa, sifted (if you don't like in-your-face bitterness of straight-on cocoa, you can sift in some powdered sugar too.)

Directions

1. Cream together the goat cheese, honey and pear liqueur until thoroughly incorporated (it will be kind of runny, that's OK)

2. Over low heat of a stove and a watchful eye, melt the bittersweet chocolate chunks, stirring constantly to prevent burning (Tip: Be sure to the saucepan is completely devoid of water and that no water touches the melting chocolate, or you'll get a grainy seized mess!)

3. Once chocolate is melted, pour gently over the goat cheese mixture and fold to incorporate; it will have the feel of a brownie batter.

4. Cover with plastic wrap and let it chill for at least 2 hours (I used that time to sift my cocoa powder, clean my cooking supplies and enjoyed a beer.)

5. Take the chilled ganache of the fridge and use a spoon to pop out teaspoon-sized dollops, use your hands to mold them into sphere-ish truffles (the warmth from your palms and fingers will instantly make the ganache rather pliable), then roll in cocoa powder.

6. Serve or store in fridge (I prefer eating them just a touch colder than room temp.)

No. 209: Venison Fair @ Chaya Venice

2011-12-05T16:47:00.000-08:00

In LA, it's a rather tricky affair when restaurants decide to put game meats on the menu. Sometimes it gets so buried with other flavors and texture you wonder why even bother with an exotic meat, and at the opposite end of the spectrum there are dishes that so unapologetically, unctuous and gnarly you kinda regret ordering a whole entreé size portion of it. Basically, you would feel jipped for that premium price.

So I was quite pleased to report back from a media dinner @ Chaya Venice that their Venison Fair (going on until Dec. 11) have something for every palate on the foodventurous-ness spectrum, from innocently curious to the full "Game On!"

As such, I'll start with the most innocuous dish and go progressively wilder, so hold on to your palates.

Of the four dishes featured in this fair, the mildest one is definitely the venison meatballs with marinara sauce with pappardelle & shaved parmesan. I would've guessed veal if I tasted these meatballs blind, which isn't necessarily a bad thing, considering the herbs & spices in the meatballs themselves and the vibrant tomato sauce. And overall, this was a hearty and satisfying course, but if you are looking for more of an "Oh, deer!" factor - I'd vye for one of the three below.

Such as the venison chili con carne - given how spice-heavy this was I thought the venison-ness of this would be pretty mellow too, but the meat's gamey flavor and leaner texture does shine through here since venison steak chunks (as opposed to grounded up in the meatballs) is used. While the menu disclaimed this was 'spicy' - for me it was totally tolerable amount of heat, more of a 4 or 5 on a 1 to 10 scale.

If you are looking for a distinct venison flavor, go for the Texas-spiced venison burger. Yes, the meat is grounded up, but it's a whole big solid patty of it that really let its flavor and texture (that I place as a hybrid of bison & lamb) shine through. Of course, you can always pick apart the burger to taste the venison alone, but I personally loved its accompaniments of peppery, crunchy arugula, mildly-hot pepper jack cheese, the sweet-and-hot combo of spicy mayo and red pepper chutney, and of course, the crispy fattiness of thick-cut bacon. (Note that these were special slider versions served at this particular media dinner, on a regular order it would just be one normal-sized burger.)

And for those gung-ho about tasting deer in all its glory, go for the roasted venison tenderloin with blueberry peppercorn sauce. If you don't care for fruity sauces on your meat dishes, you might want to ask for it on the side, but I had no problem with it drizzled on top, the berries and peppers added a playful complexity and balance to the venison slices. Combine that with the haricots verts, mushrooms and chestnut puree and you got quite a forest-themed main course on your plate.

And at the server's suggestion, for all these deery dishes we shared "The Ball Buster", a 2009 Australian Red Blend from Tait Wines that proved to bold enough to hold up to more spice-heavy courses, but with a fruit-forwardness and soft-enough tannins that makes it sippable on its own too.

Also surprising is the number of "hard coffee" drinks they have on their menu (always a fond reminder of my days on the East Coast, where these are more prominent -- presumably so people can warm up and get buzzed in two different ways!) The Cafe L'Orange I got was just citrusy & liquored enough to add a delightful zing to the coffee without compromising its smoothness (unlike say... poorly made Irish coffees that just uber-bitter and burns going down the throat.)

Finally, no worries if deer isn't your thing -- their regular menu is still available for your dining pleasure. If nothing else, their all-night happy hour is worth a checkout too.

For other takes on the Venison Fair, check out the posts by my dining compadres that evening: TreasureLA & Savory Hunter.

Chaya Venice
110 Navy Street (cross: Main St)
Venice, CA 90291
(310) 396-1179
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Recipe 28: Autumnal Apples & Pears Mulled Wine

2011-11-16T12:40:00.000-08:00

A lighter and more autumn-y take than my spicier & more robust mulled wine from last year, I concocted this version for a friend's pre-Thanksgiving/housewarming potluck celebration this past weekend - partly because it was going to be rainy (warm cocktail would be a major plus) and there were more than a dozen attendees (so I'd much rather do a batched cocktail rather than making individual ones) and because I was late to RSVP, and almost all the other appropriate food dishes (from appetizers to sides to desserts) have already been spoken for, but no one took the cocktail slot. What better way to show off my amateurish mixing abilities, or how much of a lush I am.

And, actually I'd consider a "new & improved" version of the mulled wine. It still has the bite of the sweet spices (maybe even a little more so, since I used fresh ginger this time,) balanced with the breezy fruitiness of apples and pears (which I kicked up another notch with apple juice & pear liqueur.) Plus, being a slow cooker recipe, it's one you can have simmering throughout the party and just have guests ladle away.

So without further ado...

Apples & Pears Slow Cooker Mulled Wine

Ingredients (for approx. 15 5 oz. servings)

1 cup water

1 cup apple juice

1 cup pear brandy or liqueur (I used Mathilde's Poire), separated in 2 half-cup portions

1.5 cups sugar

2 medium apples (I used Jonagolds),

2 medium pears (I used Boscs)

1 medium lemon

3-inch piece of fresh ginger root, rinsed and cut to 1/8-inch thick pieces

4 star anise pods

3 cinnamon sticks

1/2 teaspoon nutmeg

1/2 teaspoon allspice

2 bottles of light, dry white wine (I used Fresh & Easy's Ora Pinot Grigio, discounted @ $3.99 a bottle when I bought it)

Directions

Preparing the apple n pear spiced syrup (can be done night ahead)

1. Combine apple juice and water in a saucepan over medium heat, bring to a gentle boil.

2. Add sugar and stir vigorously until combined, then add ginger slices, star anise pods, cinnamon sticks, ground allspice and nutmeg.

3. Reduce heat to low and allow it to simmer for about 15 minutes.

4. Turn off heat and add half a cup of pear liqueur. Proceed to making mulled wine or store in the fridge.

Making the mulled wine

1. In a six-quart (or larger) slow cooker, combine spiced syrup, 2 bottles of wine and the juice of 1 lemon. Set the slow cooker to a low setting, which is usually just below alcohol's boiling point. (if you want, you can strain out the spices from the syrup at this time, but I left them in to amp up the spiciness & fragrance as the slow cooker heats it up...)

2. While the mulled wine is heating up, rinse, core and chop the apples and pears into thin pieces/slices/wedges. Add to slow cooker, cover it and allow to heat for approximately an hour.

3. Add the remaining half-cup of pear liqueur just before serving. You can leave it on the low setting, or dial it down to the "keep warm" setting, for the duration of serving.

No. 208: Brunching at Cecconi's (West Hollywood)

2011-11-09T10:49:00.000-08:00

When I first received the invite to try out Cecconi's Ricotta Pancakes, I'll concede my first reaction was an indifferent "Ok, well good for them." I mean, I love ricotta pancakes and their airy-light, creamy-rich and slightly chewy texture, but they are kinda all over town.

However, upon closer inspection of PR pitch and realizing that these are actually cheese-stuffed pancakes with "ricotta oozing out," my curiosity got piqued and so I went there for a hosted sampling with The Minty and Dishing Up Delights.

Of course, this blogger meetup turned out to be more than just a pancake tasting . . . it was a boozy brunch feast that left all of us rolling in satisfaction.

Our meal started out with an assortment of Cecconi's cicchetti, traditionally Italian snacky bites though here 2-3 orders would be substantial enough for a meal, especially given how hearty they were (such as Cubano-esque porchetta & fontina sliders, quail eggs with tonnata sauce and marinara-smothered, goat cheese-stuffed squash blossoms.)

But being carb-fiend that I am, my favorite small plate was definitely the gnocchi [alla] romana with gorgonzola. The fluffy, oversized dumplings went wonderfully with the stretchy, rich and ever-so-mildly-bluey cheese sauce, the baked-on sage added a nice aroma to boot. And actually I think it's a smart move to keep this at a manageable cicchetti size, 'cause as indulgent as these things were, I don't think I can handle even a primi portion of it.

At the risk of sounding like a Semi-Ho, it wouldn't be a proper brunch without a some libations. But unlike Semi-Ho, our cocktails were actually respectable sippers - all leaning on the breezy and refreshing side, such as classic Moscow Mule and Queen's Park Swizzle. I opted for a more modern Rye whiskey-based Peach Smash, a simple-yet-effective summery cocktail that's equal-parts spicy, spritzy and fruity [without being too sweet.] Alas, with peaches going outta season looks like I'll have to wait till next year to re-embrace this particular drink.

Next up came our savory entrees; while I did enjoy my wood-baked frittata with pancetta & mushrooms, the clear standout is definitely their potato rösti topped with a sunny-side-up duck egg and black truffle shavings. It's a seductress of a morning dish that tempts all the senses, with its more-orange-than-yellow yolk, intoxicating truffle perfume, and clearly audible crisp with each cut & bite of the rösti. You can only imagine how it feels & tastes . . .

And then, the dish we were all looking forward to - the ricotta-filled hotcakes with blueberry compote. Consider my curiosity & palate thoroughly satisfied . . . these were amazing-tasting lovechildren of cheese blintzes and ricotta pancakes. In fact, I'd even say they one-upped their parents, since I've never cared much for blintzes (too much cheese for the thin crepey pancake) and as tasty as standard ricotta pancakes are, the back of my mind is always wondering "Ok, where is the actual cheese?" The compote here is solid stuff too, vibrant with blueberry flavor and adorned with lots of succulent berries too!

Finally, even though we thought we just had dessert with the hotcakes, the Chef sent out a sweets sampler platter with all sorts of fun bite-sized sugary treats. Since I'm already on a ricotta kick, I loved the mini canoli and light-than-usual cheesecake best. (Tip: I was also informed that this can be ordered as an off-the-menu special.) Oh, if only people can hand these out instead of waxy, bland, [not so] fun-sized candies during Halloween . . .

But all in all, color me a convert of brunch @ Cecconi's. The price is a tad upscale, but the premium is well worth it particularly for a special occasion brunch. The food was solid and the service impeccable (not just for us blogger folks, I've been observing our dining neighbors too...) and the patio setting, surrounded by high hedges and topped with a frosted skylight, made for a great respite from its noisy, urban surroundings.

And you can definitely count on me to return for that gnocchi, rösti and hotcake!

What Do Others Say?
- In a two-star review, LA Times' S. Irene Virbila noted that "with the possibility of half-portions, thin-crusted pizza and moderate prices, I'm betting this user-friendly Italian will have legs."
- Gayot declared it a top 10 Italian & celeb-spotting restaurant for 2011, adding that "far from the molecular-minded trends of today's dining scene, Cecconi's feels classic and timeless."
- In the write-up to accompany its now-expired deal, Gilt City L.A. says it "is one of the city’s most glamorous Italian restaurants, reprising the original Cecconi’s London that hosted royalty throughout the ’80s. The L.A. version caters to more modern aristocracy."
- Deep End Dining got an alien autopsy/squid ink extraction experience here, then enjoyed a "truly exceptional" squid ink risotto with clams.

Cecconi's
8764 Melrose Avenue
West Hollywood, CA 90069
(310) 432-2000
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Dr Chocolate w Trader Joe's, Fearless & Moonstruck

2011-11-07T11:46:00.000-08:00

Anyone following me on twitter knows that I go to therapy once a day, therapy with #DrChocolate - a quick respite from the hum-drums of the workday, usually in mid-afternoon. Just a quick bite of a bar, or occasionally a few truffles, is enough to bring balance & peace into my life. And it inoculates me from diving face first into a six-layer, molten lava cake with hot fudge sauce...

But alas, not all Dr Chocolates are alike, and I figured it'll be fun every now and again to blog about my recent therapy sessions, if they were worthwhile and whether I'll book another appointment again.

These past two weeks my sessions included:

Trader Joe's Dark Chocolate Bar: Toffee with Walnuts and Pecans

Photo courtesy of Dark Chocolate Diary

Cost of Session: $1.99 for 3 oz. bar

Physician Marketing: "The Caramel Toffee bar is infused with a crunchy, salty toffee, crafted from a third generation recipe. We've added pieces of pecans & walnuts for extra crunch and even more rich flavor. Both of these are artisan-made chocolates for which you might expect to pay art-gallery level prices."

Patient's Notes: A thinly-veiled partnership/copycat of Vosges' Exotic Caramel Toffee Bar (down to the "third-generation" part, Vosges' site noted the toffee is a tribute to the chocolatier's grandmother).

The major notable difference between the two is cacao content (70% for the TJ bar, versus 45% for Vosges.) Which wound up being my major gripe for this bar--I generally gravitate towards dark chocolate but this is one exception where "deep milk chocolate" worked so much better, with its creamy, subdued character blending harmoniously with the buttery toffee and softly-crunchy nut bits (and I do mean bits, those looking for significant chunks of nuts should find another therapist.) With the dark chocolate, the bold, intense cacao flavor kinda works against the other components of this bar.

However, the major bonus is that this is only a $2 (versus $6-8 for a Vosges bar of the same size.) I can readily overlook the more intense, possibly harsher, taste for that price. And it's probably slightly healthier too, what with all those extra antioxidants in dark chocolate.

Likelihood of Rebooking an Appointment: 9/10, due to the extremely reasonable price

Fearless Chocolate's 70% Matcha Green Tea & Peppermynt

Cost of Session: $5.99 for 2 oz. bar online, I got mine @ a discounted $4.99 at local market

Physician Marketing: "Peppermint cool-kisses the milky mist of Matcha in a rich raw cacao, merging the two most anti-oxidant rich foods on the planet." Also, note that their marketing includes having a "bite" taken out of the chocolate bar to symbolize their charitable commitments.

Patient's Notes: I was skeptical about this bar -- anything with peppermint (or as they preciously called it, peppermynt) can easily go South fast and wound up tasting like toothpaste or chewing gum. But I wound up snapping this bar up because it also had matcha tea added, and because it's made with organic raw cacao, thus devoid of typical additives like soy lecithin or refined sugars (in fact, they even opt out of agave nectar, using rapadura instead as sweetener.)

Unfortunately, when I opened this bar, I discovered that it had bloomed and the texture was definitely less-than-ideal--slightly grainy instead of the expected silky-smooth. Thus this became more a chocolate that I chewed instead of letting it sit on my tongue to melt. But having said that, the flavor is a pleasant surprise, with the cooling mint and roasty green tea coming in delightful wisps and tinges and surprisingly well-synced with the fruity notes of the chocolate itself.

Likelihood of Rebooking an Appointment: 7/10, though might adjust it higher/lower depending on if next bar's bloomed too.

Moonstruck's 68% Chile Variado Bar

Cost of Session: $4.25 for 3 oz. bar online, I got mine @ $3.99 in Portland

Physician Marketing: "A chocolate bar with a kick! We infuse our decadent dark chocolate with Ancho and Chipotle chiles, resulting in a bar that features a finishing hint of spice, just as chocolate was originally enjoyed."

Patient's Notes: I'm a lover of spicy chocolate (be it from chilies, ginger or even wasabi) so I'm always on the lookout for new varieties to try. This particular bar is a great one to try even for the heat-averse, with just a slight, lingery kick and a little roasty smokiness. The chilies also does a great job complementing the chocolate's aroma (strongly advise you rub the bar & have a sniff before taking a bite.) Finally, I love how incredibly smooth this bar is. Just let it sit in your mouth and let the mini-fireworks show commence on your tastebuds.

The only ever-so-minor demerit is that this is one whole bar (as opposed to sectioned off squares like the other two above) that makes portion controlling just a wee bit harder.

Likelihood of Rebooking an Appointment: 8/10, though I got this bar in Portland and doesn't seem likely I'll find it in a store in Southern California.

No. 207: Bruery Provisions (Orange)

2011-11-04T14:27:00.000-07:00

As "dine/drink out" foodbloggers, we are almost always on the prowl for the new & exciting places to check out - be a restaurant that finally opened (after months prolonged anticipation due to permit-related delays), a food truck that's hitting the road or a pop-up featuring a guest chef and an eclectic menu.

And while it's great to constantly discover new gems in this ever-changing dining landscape, the big downside is that there are very few places where we can be regulars. And worse yet, sometimes we just overlook blogging about these favorite spots--whether because it lacks the razzle-dazzle of simply being new or maybe because we subconsciously want to keep it a lower-key hang out just for those in the know.

In any case, I'm going to try to make a bigger effort to blog about places that I perennially patronize. If anything, they are even more deserving of the shoutout since they are consistently dishing out the good stuff (as opposed to numerous new places where food and/or service goes downhill after a honeymoon phase.)

The first of these regular haunts that I'll highlight, Bruery Provisions in Old Town Orange - the more consumer-friendly space of the Placentia-based brewery that's great for beer enthusiasts who want to sample and learn a little more about crafty beers.

At Provisions, beers are served primarily in taster flights (four to five 2-3 oz. servings) -- which I love since I can sample a few different things at once and it keeps out the rowdy riff-raffs looking to get plastered off pints while screaming at a sports game (oh yeah, there's no TV here either.)

Bruery's Specialty/Seasonal Flight (L to R: Humulus Wet, Rub-a-Dub-Dubbel, Snicklefritz, Autumn Maple and Oude Tart)

For those unfamiliar with Bruery beers at all, I highly recommend their $3 standard flight, featuring their five of their year-round beers like Saison Rue & Loakal Red. From there, move on to their $5 specialty flight that's constantly changing (and my usual go-to), sometimes it'll have seasonal releases like Autumn Maple, or it may be their limited-edition beers such as their anniversary series, or collaborative projects with other craft breweries or even home brewers.

Even for those who know their Bruery beers up and down the wazoo, Provisions offer at least 2 rotating flights highlighting beers from other worthy breweries, usually organized around some sort of theme such as geographic region, beer styles, best of the season, etc. And if you got company who are especially beer-averse, they offer two wine flights too.

Also noteworthy is their variety of sophisticated small plates, also assembled as a flight of different bites, from exotic charcuterie and eccentric cheeses to artisanal olives and specialty preserves. Great noshes to go with beer or on their own.

Last but not least, the store itself -- with a delightfully-curated selection of specialty beers and foods that you'll be hard-pressed to find elsewhere. So be sure to save some moolah for shopping too. If nothing else, you'll definitely want to snap up a few bottles of their Provisions series beers, which isn't readily sold anywhere else. (Personally, I endorse the Salt of the Earth, a gose-style beer made with truffle salt and an excellent pairing with super-savory dishes, as well as the rich, malty Workman's Friend porter that's a great go-to brew after a long day's work.)

But be sure to set a budget limit too, or you may find yourself buying out their entire specialty cheese section. Believe me, I was tempted...

What Do Others Say?
- Caroline on Crack went to Provisions after the attending the exclusive Bruery Reserve Society initiation party earlier this year, but found that "it only carried a very limited selection of Bruery beers. Just some of its year-round beers like Saison Rue, Rugbrod and Mischief." (ed note: I think they've been way better since about stocking their more seasonal & special-edition bottles, on my most recent shlep out there I got a Batch 300 & their Dogfish Head collaborative brew that benefits Japan earthquake victims )
- KevinEats went there for a beer & cheese event organized by Marian the Foodie, and said "the beers, of course, were unique and delicious in their own right, but it was perhaps even more interesting to see how their flavors were enhanced, tempered, and complemented by the paired cheeses."
- DineDelish noted that this place "would be heaven for anyone trying to host and wine and cheese party or any exotic beer enthusiast. The prices are affordable and trying out a cheese tasting or wine and beer is really fun."
- The BeerAdvocate collective gave this space a solid A
- Not a review of Provisions per se, but also worth reading is OC Weekly's feature profile on the Bruery and founder/CEO Patrick Rue by Michelle Woo

The Bruery Provisions
143 N Glassell St
Orange, CA 92866
714.997.2337
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No. 206: American Farmhouse Tavern (Manhattan Beach)

2011-11-01T07:54:00.000-07:00

Continuing on my love of South Bay's resurgence in the dining scene (see: Strand House, MB Post), I had the lucky chance to check out American Farmhouse Tavern for a media dinner in late September. While it was a bit more inland and away from the hustle and bustle of downtown Manhattan Beach, I was intrigued by its menu (particularly the complete meal concept) so again I went to the M.B. (which has already became one of my favorite beaches in town.)

Upon arrival, I took notice of the place's interior. True to its name, it has a rustic-country farmhouse feel with a few modern touches here and there, such as studio lights juxtaposing against vintage family portraits and assorted wall curios.

While waiting for the dinner to commence, I settled into the bar and got a cocktail, the Buffalo Smoke made with Buffalo Trace Bourbon, St. Germaine, peach nectar and a bacon-wrapped sugarcane. The drink leaned a bit too sweet for me at first, but it later proved to be a nice contrast against the smoky, savory bacon. Of course, it's also ingenious for being a cocktail I can drink AND eat at the same time!

After a while (and a few small bites to keep our appetites at bay,) we were escorted into the Parlour Room in the back for our dinner. As I noted, what sets American Farmhouse Tavern apart is the complete meal menu, where almost every entree includes soup, salad, choice of side AND choice of dessert. And the four-course dinner is totally worth the bang for the buck, ranging from $13 for a Linguica Sausage sandwich to $29 for a bacon-wrapped filet mignon.

On this particular dinner, we sampled a fwe items from their fall menu -- but first off we started with

Farmhouse vegetable stew with cattleman beans, Santa Maria vegetables in broth and Santa Maria-style salsa that you get to combine to your liking. This starter was a delightful mix of contradictions, with the delicately savory broth set against the zesty pico de gallo-esque salsa, and the rich, hearty beans.

Of course, I appreciated the "customize-your-own" aspect. As you can see, I kept mine on the light side with way more broth & veggies -- since I know there'll probably be plenty to nosh on later.

After the soup came the wedge salad, which was another much-welcome surprised. Whether than the typical wedge of milquetoast iceberg lettuce & bland tomato drowning in a heavy Bleu Cheese dressing, here it's a flavorful blend of Bibb, grape tomatoes and carrot-onion strips in a tangy-spicy Cabernet Vinaigrette. Normally another pet peeve of mine are salads that I have to use a knife on, but I definitely didn't mind cutting this up and eating all those tender, crunchy, flavorful layers of vegetables.

After that came the trio of entrees, which I was more thankful to split with my +1.

A generous cut of perfectly-roasted prime rib with creamy horseradish and savory au jus, plus a thick cut of Texas toast and two ice cream scoops worth of addictive mashed potatoes (that we later found out was made with LOTS of butter...) In short, solid and comforting steak 'n potatoes fare.

Next we tried the Housemade pappardelle pasta with butternut squash, spit-roasted duck, sage and browned butter - a decidedly 'sweeter' entree thanks to the squash and a hint of sweet spices, the components definitely scream 'Autumn!' and this is an interesting seasonal spin for the pasta dish, though I might prefer this more as a half-portion primi dish than a full-on entree, being one of those pastas that's fun to eat for the first few bites, but a bit overwhelming to finish, though my friend was more than happy to doggy-bag the remainders for lunch the day after.

Pecan-crusted rainbow trout with lemon herbed butter and rice pilaf - a straightforward-sounding dish that was excellently executed, the fish was firm and not dried out, and the crust lends a pleasant woodsy, nutty crunch without being too greasy or gritty. The lemon butter was a nice addition, though I think the fish was totally fine on its own. And the pilaf is a decent accompaniment, fluffy and tender, though less memorable of a side dish compared to the buttery taters.

Even though we were stuffed to the brim after all those belly-busting courses, I couldn't resist the pie a la mode that came out. Flaky crust, check. Not-too-sweet fruit filling, check. Alas, even with my love of all things sugary, I only finished about half this pie.

Of course, as we chatted with the chef & public relations rep throughout and after the meal, they made it known that there's no shortage of incentives to come back. From a fried half-chicken night (Sundays) for $15, to a lunchtime/pre-dinner/late-night happy hour with $4 draft beer, wines and well drinks, and the occasional entertainment events from Monday Night Football to live Jazz performances.

Though between the budget-friendliness, deliciously satisfying meals and the MUCH easier parking are all the perks I need to keep me coming back for more!

What Do Others Say?
- South Bay Foodies said "given the grill, the cocktails, and the fun farmhouse theme, I’m sure they will be setting the standard for Taverns & Dining Halls for a while."
- Gourmet Pigs noted that "if you're looking for a simple meal with great grilled meats, look no further."
- LA Weekly's Squid Ink praised their happy hours, mentioning that "there couldn't be a happier place than American Farmhouse Tavern & Dining Hall in Manhattan Beach."
- South Bay Sparkles said "a place to go out for dinner that’s traditional and yet has a few memorable twists."

American Farmhouse Tavern
924 North Sepulveda Boulevard
Manhattan Beach, CA 90266
(310) 376-8044
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No. 205: Strand House (Manhattan Beach)

2011-10-11T07:54:00.000-07:00

Beachside restaurants tend to get a bit of flack for serving subpar food. And generally, I'd agree -- many coastal eateries do dish out mediocre fare and can get away with it, relying on its ocean views & tourist traffic to drive business.

So indeed, I was a bit skeptical with The Strand House's initial promises of "great food and great views" (especially since the former restaurant in that space, Beaches, is WAY more well known for the latter.) But when I found out that Neal Fraser (of Grace & BLD fame) consulted on the menu, I was intrigued enough to take up their invite and met up with my friend (and South Bay local) Eric for a hosted meal there (while serving as the photog magnifiqué.)

Upon arrival, I noticed that the lobbyesque reception/waiting area was flanked by a series of enomatic machines offering approximately 20 wines. Co-owner Michael Zislis told me that each of the partners had a hand in selecting the wines, usually something unfamiliar and eccentric (and well worth a try for $2 a taste, or $8 a glass.) Of the ones I tasted, the refreshing, citrusy Torrontes is my favorite as a pre-meal sipper.

Afterward the tastings, we were led on a brief tour through the four levels of the complex, including the underground wine cellar & private event/meeting space, with its walls lined with the co-owners favorite wines and its own mini-bar.

Then going half a level up, the lounge & bar area where I enjoyed a Hammerhead made with Cruzan single barrel & overproof rums, falnerum, absinthe, spice dram, lime juice, mint and kaffir lime leaf. It was a eccentric, fun marriage of mojito and tiki-style drinks (and definitely just as quaffable,) with the anise-y/licorice-y note of the absinthe adding a zing of complexity.

Finally, we settled into the dining room area - where we tried a out a myriad of fine dishes. For me, the particular standouts included

Hamachi Crudo with Avocado, Tomato Seed Vinaigrette, Chives, Pickled Onions, Microgreens and Red Hawaiian Salt - Yes, yellowtail-in-the-raw is one of those sure-fire appetizers you can find near everywhere that's at least a 'not bad', but the accompanying ingredients, from the mildly tart vinagirette to the sweet onions to the buttery avocado and aromatic chives, made it a standout -- accentuating the firm-yet-smooth fatty flesh of the fish without overpowering its delicate flavors.

Likewise for the Heirloom Tomato Salad with Microgreens, Burrata, Avocado and Balsamic Vinagirette. Another somewhat typical dish, but here the quality of the ingredients definitely shone through, and this salad tasted as colorful as it looked. These tomatoes are definitely the sweetest, most flavorful ones I've had this whole year. And it was nicely contrasted by the duo of creaminess from the avocado and burrata, and a nice linger of the richly complex balsamic vinegar.

After the appetizers, we had an assortment of charcuterie & cheeses. My favorites of each was the Truffle Tremor from Cypress Grove (big surprise, huh?) and the Lonza, a pork loin dry cured with chile and fennel, which has considerably less 'funk' than the average charcuterie offerings, not too salty and a nice accent of spice and herbs that did not overpower the whole salumi.

Of the entrees, while we found the Sauteed Halibut on English Pea Risotto a lovely seafood dish, that was quickly overshadowed by the Hanger Steak, juicy, beefy slices grilled to a flawless medium-rare with charred onions and a watercress gremolata. After all the other solid dishes we had so far, I didn't doubt that they'd do a hanger steak well; but here the gremolata gave it the primo edge--it was just citrusy, herby and garlicky enough to balance the hefty steak without stealing the show (unlike gremolatas I've had in the past that are WAY too overpowering.)

Our courses were also paired interestingly with wines, though all were great with their respective dishes -- the one we loved best (and would definitely get a bottle of in a store, or order off a menu) was the Orogeny Pinot Noir, with its berry-forward notes quickly giving way to a grounded earthiness and subtle spices and finished with a wisp of soft tannins.

And finally, desserts -- possibly in an homage to Grace's famous Doughnut Shoppes, our sweets were Butterscotch-filled Doughnuts with Pine Nuts, Powdered Bacon, and Burnt Peach Jelly. In short, they were irresistible packages of sugary joy, the crisp, doughy crust quickly giving way to a warm, molten, buttery interior - kept in check by the comparatively tarter peaches.

Last and in no way least, the gorgeous coastal views of Manhattan Beach (this was taken @ the pier before our dinner); Strand House just a block from the shore and it's floor-to-ceiling windows offer an amazing scenery (my suggestion for first timers - come during sunset - it'll blow you away!)

Suffice it to say, I'm thrilled about this addition to the Manhattan Beach dining scene -- lovely views, delicious food, fun concept/layout -- and can't wait to come back to check out their other fare too! (though Eric beat me to it, he loved it so much he actually came back the Tuesday after!)

What Do Others Say?
- South Bay Foodies also encourage diners to "get there just before sunset," even if only for drinks and a nibble.
- KevinEats think this place is "on track here [despite] some minor quibbles with some of the dishes" and also notes the lounge/club area "a prime location for potential panty peepers."
- Reporting for Daily Breeze, Merrill Shindler said "Zislis and partners have gutted the old Beaches and turned it into the oceanfront restaurant we've long dreamed of, the place to take out-of-towners who can't understand why we choose to live on a fault line."
- LA's the Place noted that "The Strand House is the quintessential modern yet casual restaurant that emphasizes the beach-chic style Manhattan Beach is known for."

Additional photos on flickr here all photos courtesy of Eric So

The Strand House
117 Manhattan Beach Blvd.
Manhattan Beach, CA 90266
310.545.7470
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Relaxing Eats Over Labor Day Weekend: Verdugo Bar and Daikokuya (No. 206)

2011-09-06T07:50:00.000-07:00

Seems like this Labor Day the blogger brigade is out in full force, whether marching into mini-vacays or assaulting the multi-event extravaganza known collectively as The Taste. As for me, I had a pretty low-key time around town, more by coincidence than anything else, having no idea September and Labor Day weekend would come so soon! In fact, I didn't even know about the extra day off till the Wednesday before when my co-workers started chatting up about their holiday plans.

Since I missed the press pass application deadline for The Taste & not feeling spontaneous enough for a quick trip on the fly (don't even want to imagine all the traffic & lodging nightmares,) I spent most of the three days just lazying around my place. But it wasn't completely without its share of foodventures . . .

On Saturday, I helped out my friend for her design school project. She approached me about doing a cooking demo show so I offered to whip up something that's sophisticated-sounded but oh-so-simple to make: goat cheese-honey truffles, which has only five ingredients and takes about 15 minutes of hands-on prep time.

Of course, it got a little more complicated when we have to do multiple takes (plus cleanup & resetting the kitchen between each take,) and I have to keep talking on-camera to avoid that awkward silence (and I hope they can find & edit in some background music during that dead time.) But it was definitely a fun experience (moreso since I brought a bottle of Prosecco for the occasion.)

Sunday, I decided to make a long overdue re-visit to Verdugo Bar, where The Hot Knives duo has a "Gnosh Pit" vegan BBQ going on -- with $5 BBQ'd Jackfruit Hoagies, Po' Boys with oyster mushrooms, and summer succotash + jalapeno cornbread. I only had stomach space for the two sandwiches, and they were great! I liked the po' boy better, with its crispy, savory mushrooms and an indulgent radish remoulade (or should I say vegmoulade?) -- totally didn't miss the meat! The lightly-dressed kale slaw was also a nice, refreshing change from its cabbage-y cousin.

And as to be expected, Verdugo bar put out an awesome beer list for the occasion -- I loved the numerous fruity brews they had going on (e.g. New Belgium's Kick Cranberry-Pumpkin Ale, Wandering Aengus' Anthem Cherry Cider, Hangar 24's Polycot Apricot-Loaded Summer Wheat,) perfect for an afternoon picnic on their patio. As my friend Andy noted, this definitely filled the void left behind by Pure Luck (and fortunately, Verdugo will be doing a vegan shindig of some sort the first Sundays of each month!)

On Labor Day itself, I actually labored through the day . . . taking care of chores in & around my place, doing a bit of grocery shopping for my office & at-home meals and putting in some extra exercise in anticipation of the coming week's indulgences (starting with Edison's Radio Room Revival tonight!) But I did squeeze in some time to check out Daikokuya's Arcadia outpost . . .

Yay for being much closer than the other locations, and even more bonus points for NO LINES. However, I wasn't feeling so hot about smelling fare from the adjacent food court stalls (namely, stinky tofu) it's in. Also, the food court itself is pretty depressing, bordering on gross (quite a few tables have food trays LONG overdue for a bussing.)

I also felt iffy about the food itself. I got the half-ramen/half-oyakadon combination with extra negi (a perfect portion size, since downtown LA's full-sized ramen & half-rice bowl option is always too much food!) The ramen proved to be as solid as the other Daikokuyas' (which is to say -- decent, tho not super-stoked) but the oyakodon was lackluster with dried out chicken & too little donburi sauce in proportion to the rice. But given its proximity & ease of access, I'll probably go back and give their other half-ramen/half-bowl combos another try . . . maybe to-go this time so I won't be thinking "when did I order this stinky tofu donburi?"

And so went my Labor Day weekend . . . lazy hazy, easy breezy and much-welcomed recharge after an eventful summer. Now I'm ready to tackle Fall and all that it has to offer (maybe something from this crazy list of LA Food & Wine events?)

A few more photos on flickr here

Verdugo Bar
3408 Verdugo Road
Los Angeles, 90065.
(323) 257-3408
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Daikokuya Arcadia
1220 S. Golden West Ave (Inside of President Square Food Court)
Arcadia, 91007
(626) 254-0127
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Raiding Roosevelt Hotel's Eateries & Watering Holes: Spare Room, Public Kitchen & Bar, Library Bar and 25 Degrees (No. 205)

2011-09-01T12:42:00.000-07:00

(photo credit: ericthenorsk)

It was totally something I did just for the heck of it. It was Wednesday, I needed a little adventure, and Hotel Roosevelt happens to boast quite a few reputable eateries and watering holes. So I decided to hit up four of them in one night.

My first stop of the night was Spare Room, the classic (and classy!)-looking bar on the second floor decked out with duel bowling alleys & a variety of classic table games. There, I met up with Naomi Schimek, well-known for her eclectic vintage-meets-garden approach to cocktails. And coincidentally enough, I found out all summer long they are doing a special Wednesday Happy Hour, with $5 mini lobster rolls and $7 Nanucket Sounds . . .

. . . made with lemon balm & chamomile-infused Plymouth gin, Bianco vermouth, fresh cantaloupe & lemon juices, Peychaud's bitters and a hearty dollop of housemade spiced ginger sorbet -- served with a wooden spoon so you can eat while you drink. And it's perfect for the seasonal cusp... refreshingly spicy to soothe away the warm summer days, but with a complex, warm-spices aroma and a depth that eases you into the autumn. And while I sipped away at this heavenly cocktail, I picked up a few tips to emulate that ginger sorbet at home... if I'm so daring (the trick is to use inverted sugar so it stays fine & smooth upon freezing, as opposed to a coarser granita with regular sugar.)

While I had no initial plans to eat at Spare Room, I simply couldn't resist the lobster roll for a Lincoln. It was bigger and meatier than I expected, and two of these would've made for a satisfying meal. There were hearty chunks of chilled lobster with crunchy onions and celery, lightly dressed (yay for not being overly-mayo'd up) in a buttery roll.

And to go with the roll, a Kentucky Glove Box -- which smells and tastes like Gold Rush's more aromatic & feminine cousin w Bourbon, Yellow Chartreuse, simple syrup and fresh lemon juice. Great sipper!

Afterwards, I proceed down to Public Kitchen and Bar, a place I've been meaning to revisit since its Grand Opening week -- having filled up a little from the roll, I decided against my planned order of zucchini risotto with diver scallops & mint mascarpone (that were AMAZING when I had them last time) and opted for two side dishes.

Grilled king oyster mushrooms w sweet garlic & truffle jus and oven-roasted rainbow chard w olive oil, shallots & balsamic vinegar--both totally solid sides that's as straightforward as the menu described it, you can taste every component listed and the combination of them all is definitely a little magical. I especially appreciated the super-light touch of the truffle jus on the 'shrooms, which are already woodsy-earthy to begin with (and because so many places tend to overdo with the truffle flavorings! Less is more here, people!)

Drinks @ Public are in oversized portions and lean on the sweet side. Their Public Manhattan involves a generous splash of Luxardo Maraschino, which admittedly does smooth out some of the sharper edges of the (Ri)1 whiskey. But the Alexandra cocktail (made w Milagro Silver, Aperol, St. Germaine, Lemon Syrup, Mint, Passionfruit & Yuzu Juices -- photoed w the rainbow chard) can easily do double-duty as a drink and dessert ... if that's your thing.

Following the somewhat light dinner, I sauntered (or possibly meandered) to Library Bar, where Matt Biancaniello was busily mixing up his market-fresh cocktails--picking out fruits, vegetables, herbs from his vibrantly-colored "bar" that looked more like a farmer's market stall.

After hearing of my affinity for gin and spiciness, he made me a Monkey See, Monkey Do with Hendrick's Gin, pepper-Infused St. Germaine's, purple shiso plus peach & lime juices. An absolute delight to drink, with a bouquet and flavor profile that felt infinitely intriguing. It's definitely fruity but without being too sweet, a little tongue tingle action with the spiced liqueur, and heavenly herb backdrop from the shiso & gin.

Afterwards, Matt served up a seemingly simpler Italian Greyhound (Campari, Aperol, fresh passionfruit & grapefruit juices), but the two fruits & two apertifs combined into an alchemic creation that's just as sophisticated (and super-quaffable!)

I saved 25 Degrees as my last stop since I know they're open 24/7 and because I figured I would need some heavy duty munchies-style grub after all those libations! But alas, instead of burger & fries -- I opted for their three-cheese plate, Tuscan tomato soup & a refreshing glass of Sam Adams Octoberfest (turned out I arrived during their late night happy hour!) In a more sober moment, I would've consider the soup a bit too salty (maybe left boiling too long?) but that night it just hit the spot to sober me up, and tomatoes & basil notes definitely shone through.

And I will also give kudos for 25 Degrees' bang for the buck... look at the size of the $5 soup & $9 three-cheese platter (use the pint glass of $4 beer & the standard bread slices as comparison); and those aren't just everyday ole' cheese either, the trio I chose from their upscaley selection were Carr Valley's Benedictine Washed-Rind Sheep-Cow-Goat Blend, Cypress Grove's Midnight Blue Aged Goat Cheese and Ciresa's Gorgonzola Prelibato... needless to say they didn't stay in that doggy bag for long in the days after.

Hotel bars & restaurants have traditionally gotten a bad rep as far as food quality & value goes, often stereotyped as spots for out-of-town tourists who don't know any better or for businessfolks to harried to wander outside the lodging's confines for a bite or a sip. And while there are the occasional one or two gems in a hotel, I'm most pleasantly surprised and delighted to report that there are FOUR options @ Hotel Roosevelt that are solid and fitting for a variety of budgets & cravings, from $4 beers at a burger joint, to casual-chic multi-course meal to a fun round of games & drinks with friends to just lingering over a bar of fresh produce, waiting to pleasantly surprised . . .

Or if you are so inclined, hitting all of them up in one night!

Hollywood Roosevelt Hotel

7000 Hollywood Boulevard
Los Angeles, CA 90028
323.466.7000

323.769.7296

323.769.8888
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323.785.7824
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Summer Slurping @ Chabuya (No. 204)

2011-08-17T13:47:00.000-07:00

With summer still running strong, I am all over the cold noodle bandwagon. After last week's eclectic, creative & beefy consommé at Ramen Bull, I decided to hit up Chabuya, one of my solid standbys in the Sawtelle "Little Osaka" District, for a more traditional chilled ramen dish . . .

. . . and their Hiyashi Chuka was as tasty as I remembered, and a $9 well spent. Loads of fresh & chilled vegetables, half a soy-marinated boiled egg and a good helping of pork chashu strips (they can also do chicken instead, too.) The sesame dressing was creamy without being too rich, and was just mildly sweet with a little saltiness & tang to balance it out. And I love the noodles, springy but tender, and not clumped up or watery. My only suggestion for improvement may have been smaller cuts of cucumber, radish & egg so it can be savored throughout the dish instead of getting chomped down in a few bites, but generally this was super-satisfying for a hot day or a warm-ish night.

I also liked their recently-debuted Sweet Vinegar Fried Chicken ($5.50), lightly breaded pieces of thigh meat topped with sweet basil & sesame mixture and a drizzle of sweet soy & vinegar dressing. A winning combo for me -- delicately crispy with juicy dark meat & a curiously-complex flavor from the basil & soy-vinegar. And that salad of greens and veggies were a great conduit for the leftover dressing, as well as ameliorating some of the guilt for ordering this appetizer. If they put a salad on the side, it can't be *that* bad, right?

And with only a few weeks left in summer (and this particularly dish being a seasonal item at most noodle houses,) I definitely look forward to getting my fill of this while it's still around. As well as their free, all-you-care-to-drink iced mugicha (see? more healthiness!)

What Do Others Say?
- 365 Places to Eat "do think that Chabuya has some of the best noodles in the area, but depending on your soup preferences, you may have another favorite."
- In a 2007 post, Go Ramen gave mixed review to their classic ramen, but said their gyoza "that's 100 times better than Asahi's. The thin, light-tasting skin gave way to a succulent, moist pork filling. Chabuyaaaahhhh."
- Rameniac's 2006 review deemed their classic shoyu-tonkatsu broth a "one-note Samba . . . [but] the toppings for sure are top-grade."
- Eat Drink & Be Merry's classic blog, also for LA.Foodblogging in late-2005, noted that "the ramen is a little pricey . . . But then again, they use organic ingredients and honestly, everything tasted really crisp and fresh. Especially the spinach and green onions."
- Budget Foodie said it's "great ramen spot on the westside with a very cool ambience – they have a projector showing a slideshow of photos of Japan . . . So cute and romantic for a date."
- Best of LA had a "less than spectacular" visit in 2005, but revised her opinion with 2010 do-over: "A second chance is worth it. This time, the ramen . . . was good - not too salty and just enough to make me full."

Chabuya Tokyo Noodle House
2002 Sawtelle Blvd.
Los Angeles, CA 90025
310.473.9834
Info @ Menupages

No. 203: Ramen Bull @ Breadbar (Beverly Center area)

2011-08-16T13:09:00.000-07:00

I've heard about Breadbar's Ramen Bull for a while, and have been intrigued by Chef Noriyuki Sugie's the idea of using beef (instead of the usual pork) as the meat & broth base for this one-bowl dish (when asked, he cited Americans' preference of beef as his inspiration for this mash-up.)

But given the 90 degree heat of Augusts in SoCal, I wasn't exactly in the mood for a bowl of piping-hot, beefy ramen. Thankfully, Chef Sugie had the same thought and introduced more summer-suitable courses - so when Breadbar's PR invited me to try them out, I jumped at the chance.

We started off our meal on a cool note with their housemade pineapple and hibiscus sodas ($4). My hibiscus one was refreshing and neither too sweet nor tart. And of course, wonderfully pretty with the actual garnet-hued flower floating about in my glass.

Along with our drinks was a small amuse of crisped up ramen, triggering nostalgia of these crispy noodle snacks I had as a kid.

As appetizers, we shared their roasted shishito peppers ($5) flavored with bonito flakes with a side of soy sauce for dipping (though upon request, these can be made vegan-friendly by swapping salt in lieu of bonito): A lovely snack, and even those wary of spiciness can enjoy them, since the peppers were not particularly hot -- conveying more of a smoky-roasted flavor instead with a big ole backbone of umami from the fish flakes & soy. Halfway through our peppers, our noodles arrived

(note: Chef Nori had splitted the below ramens into half-portions for us, when you order -- it'll be twice as large.)

Cold Ramen Consommé ($15) with Corned Beef Strips, Arugula, Radish, Cucumber, Tomato, Avocado, Eggplant, Pomegranate Seeds, "Over Soft"-Boiled Soy-Marinated Egg and Extra-Thick Noodles: a contemporary and decidely-Californian take on the Hiyashi Chuka -- and I love it! From the fresh, crisp vegetables to the intensely-beefy consommé (the result of 4-5 hours labor with a shank,) to fun, fruity little pops of pom arils, and that egg with it's solid-but-rich yolk... great middle ground between entirely runny and powdery solid. This made for a noodle salad that tasted as colorful as it looked.

Vegetarian Ramen ($14) with Assorted Leafy Greens, Mushrooms, Miso Broth, "Over Soft"-Boiled Soy-Marinated Egg and "Umami Foam": Yes, this is a hot bowl of noodles, but I can't resist anything vegetarian (and in fact, this can be made vegan-friendly too; the only animal product here is the eggy noodles, and Chef Sugie can easily swap that out an egg-free ramen pasta - and of course, omit the egg.) Despite being meat free, it is just as hearty as the standard version . . . with a rich, flavorful miso broth and meaty flavors & textures from the fungi. And I certainly didn't mind a do-over of that delicious not-quite-runny egg.

Last but not least, I must say that despite being intensely savory -- I love how it's not overly salty (unlike some ramen houses that leaves you chugging water & tea by the gallon afterwards.) And as the menu proudly indicated, there's no added MSG here!

And even though we had the lighter-than-usual fare here, we left beyond full and thoroughly satisfied with our meal. While it is pricier than the usual ramen, I think the creativity and quality of ingredients is well worth the extra price. And of course, this is a must-try for vegetarians and vegans who want to experience the magic of ramen without the meat (though of course, I'll also give a quick shout out to the vegan ramens @ Shojin too!)

And I hope I can squeeze in before its conclusion for another chance at that pom-adorned consommé!

What Do Others Say?
- Treasure LA, blogging for LAist, said this pop-up "deserves a spot on any ramen crawl and is a must try for any vegetarian."
- Epicuryan said that "purists might decry the lack of pork-based menu offerings, I appreciated the change of pace as well as the deeper more concentrated meatiness of the beef-based broth"
- KevinEats also thought "having beef as the base ingredient is certainly a game changer . . . that's nonetheless delicious [and] a refreshing departure from the norm."
- E*star LA noted that it's "a closer alternative than the trek to my trusty Santouka, and since it’s temporary, it also carries a bit of welcome novelty."
- The Minty had a few solid dishes here, and "plan to tell [friends in the area] about this ramen pop-up so I can try more variations!"
- Savory Hunter also gave a shout out to its oxtail side dish -- "an irresistible order . . . worth the effort with my chopsticks to get every last morsel."
- Gourmet Pigs stated that "if you live in the Beverly Hills and West Hollywood are and craving ramen, Ramen Bull would hit the spot."

Ramen Bull Pop-Up @ Breadbar West Third (runs thru Sept. 30)
8718 West Third Street
Los Angeles, CA 90048
(310) 205-0124
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No. 202: Katy's Place (Carmel)

2011-08-09T13:34:00.000-07:00

This is definitely one post to file under "better late than never" . . .

When my friend Caleb inquired about spots to eat in the Monterey/Carmel, my mind instantly jumped to Katy's Place -- an eatery I went to (at Josh's recommendation) almost a year ago when I roadtripped to Monterey, San Francisco and Sonoma.

After a six hour drive to get into Carmel, it was absolute bliss to sink into this cozy, comforting café. Yes, it's all sorts of kitschy too with bric-a-bracs galore, but after a red-eye drive, I found all the knick-knacks charming . . . even the ones perilously perching on high shelves or dangling from the ceiling.

The price is considerably higher than the norm, especially for a casual diner spot (breakfast dishes here run $13-18), but the portions and quality more than make up for it. The three of us shared:

Three Swedish Pancakes ($13.50), each the size of a lumberjack's fist and generously stuffed with assorted berries and whipped cream, topped with a drizzle of raspberry sauce. The pancakes are more like crepes and have a distinctly wheaty flavor, and it worked well with the cream & berries (despite what the photo suggests, there's not a whole lotta cream here and they're merely hiding the cup's worth of berries that went in each pancake.)

Corned Beef Hash 'n Eggs made with red potatoes, mushrooms, onions, parsley and lean brisket ($14.50) . . . topped with poached eggs and served with even more taters. Every bit as tasty as Josh described, it's beefy and comforting, the juicy brisket going wonderfully with the medley of veggies and herbs . . . made even more indulgent once the luscious, runny yolks slather all over the mixture.

Santa Fe Benedict with tomatoes, avocado, grilled onions and spicy hollandaise ($15.50). For size comparison, note the coffee mug. And in case you can't quite tell with all the spicy Hollandaise... this is a three-egg benedict... along with one and a half avocado and scoopful of perfectly caramelized onion strands. Overall, I love this variation of the traditional benedict -- and can't wait to try their other ones next time I swing by (including ones made with Maine Lobster and crab cakes!)

Honestly, if we had known the gianormous portions that were brought forth . . . the three of us would've done just fine with two dishes (and we felt incredibly bad at being wasteful, leaving behind one pancake and a third of the hash behind.) And while I'll admit it's hefty in price and calories, it is definitely worthwhile as vacation grub . . . and comes with the added perk of keeping us full well past lunchtime.

Katy's Place
Mission Street between 5th and 6th
Carmel, CA 93921
831.624.0199

No. 201: Cafe del Rey (Marina del Rey)

2011-08-08T14:00:00.000-07:00

It's been years since I have been to Cafe del Rey, but I definitely remembered having a good impression of the spot (particularly its amazing waterfront views and classy service,) so when their PR folks informed me of that the restaurant is getting a new executive chef and invited me to check out its new, seasonal offerings -- I eagerly accepted the opportunity to dine here again. It also gave me a good excuse to hang out around the coast all day, where I rollerbladed up and down Santa Monica, Venice & Will Rogers beaches.

My +1 that evening was a little late, but that gave me some time to check out the space, talk to ths staff & chat with the new chef Daniel Roberts. A few fun tidbits I learned during the pre-dinner chats.

1) I knew Cafe del Rey's been around a while, but didn't know that they have been in business for two decades. For a town where even successful restaurants can fold in a year or two, that kind of longevity is impressive!
2) Chef Daniel takes great pride in turning the restaurant into a "scratch house," producing numerous components of its dishes & drinks in-house, from the sours & infused spirits that goes in cocktails to the fresh pastas & cheeses in assorted starter & main dishes, and even curing their own seafood & dehydrating fruits.
3) As part of the 'makeover', Chef Daniels as steered the menu towards a contemporary Mediterranean focus (which of course was different than the more classic Americana style that I remembered them serving in the past.) But when he says Mediterranean, he means the entire sea -- not just the South of France - Italy - Greece trifecta that typically comes to mind. There are influences from Israel & the Middle East, North Africa, Spain . . . and it shows in the menu in dishes such as Moroccan Lamb Burger w Harissa-spiced fries & Zatar-crusted Dover Sole w Israeli Couscous.
4) Personally, I love that Cafe del Rey's wine menu offer flights, for those who like to try/compare different wines and see what pairs best (a.k.a. indecisive people like me!) Of course, there's a great variety of by the glass, bottles & half-bottle options too.

Of course, I also took my +1's tardiness to ask staff about their favorite dishes, though Chef Daniels himself evaded that question -- noting that he's proud of the entire menu and that there's something for everyone to enjoy. Fair enough response.

Upon my friend's arrival, we quickly sat and placed our cocktail orders. While I enjoyed my Gingered Bourbon Lemonade, which was a refreshing summer sipper with just a little zip, I loved my friend's Spicy Lei (pictured above) - a lip-tingling concoction made with El Jimador tequila, pineapple juice and their housemade cilantro-mint-jalapeno syrup. I was worried that it would be too sweet or too herbacious but neither was the case.

Following our drinks came our dinner, which I sum up as contemporary Californian-Mediterranean fare that taste familiar yet intriguing at the same time... always a good combo to keep people trying more and making return visits.

And while our whole meal was delicious, here are some truly amazing highlights (i.e. dishes I'll be ordering again upon returning):

House-Cured Salmon w Micro Greens, Artichoke Chips, Basil-Lemon Limoncello - I knew this was a must-try when I heard Chef Daniel's process of making this salmon, which involved a medley of ingredients (lemon, basil, onion, vodka, coriander were the ones I was able to jot down) in a salt & sugar cure. And it is definitely unlike any other cured salmon I've had before, with a myriad of subtle nuances (a little vegetal, a little citrusy) and a luscious, fatty texture. Making this even better was the shot of of their housemade basil-vodka limoncello, which complemented the salmon's flavors.

English-Pea Agnolotti - I'm a professed fan of Rustic Canyon's sublime sweet corn agnolotti, but I dare say this version gives theirs a run for the money. The pureed pea filling was sweet and fresh-tasting, and the accompanying peas & tendrils were snappy, bright, crisp-- all well-rounded out by a nutty, rich brown butter sauce. Definitely highlights simple elegance at its best, showcasing the season's best with a straightforward presentation.

Chateau Steak w Truffled Mash, Truffled Potato Crisp, Baby Zucchini, Rosemary-Brown Sugar Bacon and Bearnaise Sauce - 2 things I have to say about this dish: 1) in my notebook, I wrote "ROSEMARY-BROWN SUGAR BACON = YUM!" (yes, all caps) and 2) my +1 paused and savored this in 5-10 seconds of silence at her first bite. Now, I'm not a baconphiliac but their house version is amazing with layers of flavor, the brown sugar's sweetness melding delightfully with the rosemary's woodsiness, before giving away to the crisp, smoky pork belly. Of course, it's no surprise that this bacon also elevated the steak's profile when eaten together. Also impressive is the delicate, nest-like pile of the potato crisp, which was nicely seasoned and not over-the-top with truffles. Our waiter also paired this nicely with the 2009 Felino Cabernet Sauv. from Argentina, which has surprisingly soft tannins for such a young red but still have sufficient body and oompf for this hefty course.

Marcona Almond Semifreddo w Port-Cherry Sauce and Cherry Leather - or, according to my friend, foodgasm #2. The intensely vibrant sauce was a nice contrast against the creamy, nutty semifreddo. And the tart leather added a nice solid, chewy texture to the whole equation. It also paired wonderfully with the Tawny Port flight, illuminating the fruitier & spicier notes of younger version and to the smoothed out, nutty, maple-vanilla flavors of the older one (we happened to like the middle 20 yr. old best.)

After sharing these and four other courses, we were left in a blissful food coma, lazily admiring the views of the marina at night while discussing our highlights of the meal -- and what we gotta try when we come back next time ( for me, definitely that Zatar dover sole and also the Petaluma Farms chicken, partly because it comes with their housemade ricotta gnocchi.) Here's hoping that return trip comes sooner rather than later, while the weather is still pleasant and the sunsets are long, lingering and gorgeous.

Or perhaps their $35 three-course brunch, with bottomless bubblies or mimosas...

What Do Others Say?
- Lesley Balla, for KCET, wrote about their lamb burger ("mixing Manchego cheese and harissa into the meat before grilling makes this burger particularly unique.") and post a recipe for you to try @ home.
- The Minty loved the food, and thinking about incorporated this space for "a bar crawl with fireplaces!"
- LAX Magazine noted that "the chef’s take on California-Mediterranean cuisine . . . makes each visit to Cafe del Rey a new adventure."
- Gourmet Pigs posted that "Cafe del Rey's diverse and seasonal menu seems to have something for everyone . . . The Marina del Rey residents already know to go there, but there's really no reason for the rest of the Westsiders to not check the place out."

More photos on flickr set here

Cafe del Rey
4451 Admiralty Way
Marina del Rey, CA 90292
310.823.6395
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No. 200: MB Post (Manhattan Beach)

2011-07-27T12:36:00.000-07:00

After a blissful, sunny afternoon of rollerblading up and down the South Bay (or as I call it, Red Hermando -- for Redondo, Hermosa, Manhattan & El Segundo beaches,) I decided I might as well dine in the neighborhood too. I have heard some good buzz about the newly-opened MB Post, and had a good impression of David LeFevre's cooking from his previous post @ Water Grill in downtown LA, so I met up with Caroline on Crack to get some impromptu bites & sips.

Since it was Saturday evening and located in downtown Manhattan Beach, I wasn't surprised at how jam-packed the space was. What was a bit more shocking is that there was absolutely no waitlist for walk-ins that night, so our only option if we want to eat without a reservation is at the bar that seats about 15, which of course was packed as well (and already surrounded by other barstool buzzards.) We were slightly peeved, especially since some tables stayed vacant for about half an hour, but decided to go for a round of drinks at least... while keeping a sharp eye out for anyone wrapping up at the bar.

Our first cocktails did LOTS to alleviate our vulturing angst. My Southern Hospitality (front), a bourbon punch with grilled peach, cinnamon and vanilla, was superb. Sweet-smelling without actually tasting sugary, and the fruit + spices were wonderfully balanced against the Eagle Rare. Plus, it was super quaffable! While we would sip on many more tasty cocktails throughout this meal, this is surely my fave of the list. Meanwhile, Caroline on Crack got the equally refreshing & downable Dirge: Corpse Reviver. Both were great for a still-warm summer evening, maybe not-so-great considering our empty stomachs (and me not having eaten for at least six hours.) And indeed, they packed an unexpectedly early wallop.

Just when we finished our first drinks two seats opened up @ the bar, so we swooped in and snagged them. After going through the whole menu (that I'm giving extra kudos for being updated daily plus spontaneously-looking last-minute scribbles!) we decided on sharing three entrees... and another round of drinks.

Our first edible dish was the nectarine tart with whipped ricotta, arugula and candied walnuts (a.k.a. what Caroline and I both yelled "YES!" to when we saw it on the menu.) The dish was a lot more savory than I anticipated, with nectarines lending more of a sweet, fruity acidity to the dish -- almost like an aged balsamic vinegar. And it worked very well with the crisp, peppery greens, gooey, mild-flavored cheese, crunchy nuts. Overall, it reminded me a bit of caprese salad with a decidedly contemporary & Californian twist -- and on top of a buttery, crumbly crust! After we wolfed this down, we both contemplated getting another order...

Number two was what I dubbed "Corn & Grits": grilled corn kernels on top of Anson Mills' antebellum white corn grits with fontina cheese and chili. Total comfort dish -- hot, hearty and cheesy, with the occasional welcoming pop of heat & sweetness from the chili and kernels. And somehow, this dish didn't feel super-heavy, which I appreciated since we still have a few more items to eat.

Our entree was local white sea bass (I believe it was from Santa Barbara area), with a 'summer vinaigrette', kalamata olives, basil and squash slices. It was well-prepared: the fish was firm and meaty without being overcooked, and the vinaigrette was well-seasoned and struck a nice balance between oil & acid, but it felt a bit lackluster compared to the first two things we had--maybe because it was a more straightforward dish. Nonetheless, even after the fish & veggies were gone we used our bread to lap up the remaining sauce.

Still slightly less-than-full, and in need of something to soak up the alchy, we added an order of their fleur de sel pretzel with David's nuclear horseradish mustard. It hit the spot as a bar food, with a salty, crispy exterior and spongy dough within, with a dip that adds a distinctive bite that's, thankfully, less spicy than the name suggests.

Rounding off our meal, at the suggestion of our bartend and ChowBalla (who was dining there that night,) we got the "Elvis" -- a decadent combo of peanut butter mousse, chocolate pudding, caramelized bananas and bacon brittle. Everything tasted great on its own, but when combined it turned into a little spoonful for heaven. Maybe even a little more for me, since Caroline was pescatariany, thus giving me free reign over all the bacony brittle goodness.

And now, back to drinks -- midway through out meal, Caroline and our bartender recognized each other (turns out he worked the Andaz back @ the first Blogger Prom!) which meant more cocktails to sample on top of what we've already ordered! Fortunately, with actual solid food in our stomach we actually held our own ... but still fell shy of finishing everything. As noted before, all the drinks we had were great, and while Southern Hospitality is still a winner for me, here are some others that are noteworthy too:

The "Mo-Pho-Jito", with a Southeast Asian twist on the traditional mojito, with Starr African Rum, ginger, coriander honey topped with zests of kaffir lime. I am already a fan of well-made mojitos (a.k.a. any that's not over-the-top with excessively-smashed mint leaves,) but this one definitely takes it to a whole new level. While there's only a smidgen of ginger's spiciness & the coriander seemed absent altogether, those freshly-grated zests hit the spot!

"Virgil's Ascent", a Negroni variation with cloves and pomegranate seeds - a great summer take on a drink that's traditionally bolder and heftier. It still has the classic's bouquet of floral & herbal aromas, but the fruit and cloves gave it a delightfully spritzier feel that makes it an easy warm-weather sipper.

The Belgian-influenced beer list is worth a look too - we wound up splitting a Buffalo Belgian Stout from Brouwerij Van den Bossche, which turned out to be great on its own or with sweets. It definitely has the characteristic chocolatey-coffee notes from the dark-roasted malts, but is considerably lighter in body than most stouts and a tinge of fruity-yeasty notes that made for a complex & provocative brew worthy of sniffing & sipping. Repeatedly.

And after all that eating and drink, we decided it would be wise to take a sobering stroll, around downtown Manhattan Beach and the pier -- and played around with the night-shot settings on our cameras. Which made for an absolutely blissful day (and night) in the South Bay.

Though of course next time I'll try to make a reservation or go at a less busy time of the week.

What Do Others Say?
- Thirsty in LA said South Bay residents "can now stay local to enjoy reasonably-priced, sophisticated cuisine and craft cocktails in a sleek and comfortable space."
- Gastronomy said "thirty-some-odd miles is quite a distance to travel for dinner, but the trip was more than worth my while."
- Brad A. Johnson, while not hot on its desserts or communal table seating, summed it up as "a fantastic new gastropub [and] one of the toughest reservations in all of L.A."
- KevinEats deemed it a "great addition to the neighborhood [with] an eclectic blend of the familiar and the new."
- ShopEatSleep (posting for LAist too) said "if you're looking for a casual meal made with high-quality ingredients and expert cooking, then head over . . . we would go back in a heartbeat."
- DarinDines said this restaurant "prepared plates with familiar, yet engaging flavors . . . I could see why this place was so popular."
- Deep End Dining slyly noted that "neither rain, nor snow, nor sleet, nor hail shall keep the MB Postmen (and women) from their appointed rounds."

More photos on flickr here

MB Post
1142 Manhattan Ave.
Manhattan Beach, CA 90266
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No. 199: Pacifico's Adventures on Tap & My First Video Bloggin Experience

2011-07-21T12:03:00.000-07:00

I've always toyed around with the idea of video blogging (I absolutely refuse to say 'vlogging' which sounds like I've got phlegm stuck in my throat!) but have been afraid to make the leap and buy the equipment. So when the folks representing Pacifico Claro wanted me to attend their "Adventures on Tap" launch party in L.A.'s Capsule Labs -- and giving me a video camera to document the experience -- it sounds like a great opportunity to dive right into video blogging... and a glass of refreshing beer.

Unfortunately, the camera arrived only a day before the event so I didn't have a lot of time to figure out the set up, mounting and operation. But luckily, the camera fitted perfectly in my backpack's shoulder strap pocket, so I didn't have to do a whole lot of adjustments to capture the scene.

Of course, it was great running into fellow bloggers Victoria, The Minty, Nick and Bill and others at the party -- and we all enjoyed a few refreshing gulps of the south-of-border brew while catching up on L.A. going-ons in the food & drink scene. It made for an absolutely serene weekend...

In addition to an ever-flowing tap, Pacifico also commissioned a specially-decorated keg highlighting the easy, breezy SoCal lifestyle (and the keg itself will be making rounds around local bars in the area, so keep an eye... and a palate... out.)

Photo credit: Pacifico; read more about the decoration process and their LA adventures here

So... there's my first video blogging experience. As I expected, taping was the easy part... going through all that footage afterward and then snipping & trimming & editing is considerably more energy-intensive. But thanks to Pacifico, I look forward to giving this a try for future events too.

And of course, giving their beer another go next time I see it on the menu. Especially if it's on tap in that pinata keg.

To find out more about their "Adventures On Tap" voyage from San Diego to Seattle, check out their facebook chronicles here.

No. 198: Delphine (Hollywood)

2011-07-13T19:57:00.000-07:00

I'm not usually one to get a case of the Mondays, but if I do -- I definitely know where to go for a post-work cheering up: the Raw Bar @ Delphine, where every Monday from 5 to 10:30 p.m. they have an assortment of specials that's friendly for the palate & the wallet.

The specials include East Coast oysters for $1 and West Coast ones for $2 (seemingly nonsensical given the travel distance, but the Pacific oysters are considerably larger, meatier, sweeter and definitely worth the extra buck; don't believe me, just shell out the $3 and do a comparison yourself!)

The chilled shrimp (and later, the littleneck clams on half-shell) were solid too, but oysters definitely took center-stage, and likely be the ONLY thing I'm noshing on while sipping a cool, crisp $5 glass of wine (Pinot Grigio or Sparkling Rosé.)

Another tip, trying to get here between 5 and 7 p.m., when they do their Happy Hour specials as well, giving you a few more bites and drinks to choose from (my bar neighbors raved about their sliced steak sandwich with gruyere and onions, and I personally was tempted to get their take on the poutine with cheddar cheese & short rib gravy.)

And if you have a few more bucks to splurge, their are some noteworthy cocktails to try as well. At a media tasting a while back, I had the chance to try the pictured above Eden w Belvedere Citrus Vodka, Cassis, Lemon Sour, Prosecco and Grand Marnier'd Cherry, which was a delightful warm-weather sipper that's fruity without being overly sweet. I also enjoyed the Rock Garden (w Rock Junmai Daiginjo Sake, Suntory Yamasaki Single-Malt Whiskey, Raspberries, Cinnamon, Agave Nectar and Soda) that was breezy and refreshing with just a hint of smoky-spicy edge.

Lastly, if you can wrangle a few friends to chip in (or looking to impress a date) -- their (not so) 'Petit Delphine' Fruits de Mer platter for $58, a wonderful assortment of seafood (mussels, clams, oysters, shrimp, ceviche, all topped with a whole crab) that can easily feed five as a satisfying starter... or two as a meal (one can only imagine the size of their even larger 'Grand Delphine' tower...)

Talk about a tasty way to start off the work week!

What Do Others Say?
- LAist was equally impressed with their seafood, noting "that's what you should be eating" here.
- Caroline on Crack and I actually been here before desserts and drinks a while back, which was iffy (I've since revised my opinion for the better after trying their savories too.)
- Vixen's LA Happy Hour found this place's specials "one of the best happy hours I have come across."
- The Minty says "Delphine makes a great dining option pre-theatre"
- Eat L.A. notes that this "spot is [also] good for business meetings, visitors touring Hollywood and post-clubbing hunger pangs."
- Eating L.A. would come back "just for a little Riviera reminder."

Delphine @ the W Hollywood
6250 Hollywood Blvd.
Hollywood, CA 90028
323.798.1355
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No. 197: Chocolate Afternoon Tea @ Langham (Pasadena)

2011-07-06T15:53:00.001-07:00

I've been jonesing to check out Langham Pasadena's Chocolate Afternoon Tea ever since I read Pleasure Palate's post on it; and lucky for me, that time came in mid-April when my friends wanted to splurge and check out this fancier-than-usual tea service too (it's $59 here, considerably higher than our usual ~$30 tea outings.)

Unlike other tea rooms which can be overly stuffy and precious with the decor (a.k.a. lace doilies, tea cozies and porcelain dolls galore!); the one @ the Langham takes place in their expansive, airy Lobby Lounge take takes advantage of the sun with its near-full-length windows. And the chairs and couches were super-comfortable so we didn't have a qualm sitting there all afternoon long.

Our experience started off glasses of Champagne that, to our delight, turns out to be free-flowing for the duration of the afternoon tea -- along with sparkling cider or fizzy pink lemonade. We placed our tea orders and proceeded to scan, gawk (and maybe drool...) at the dessert bar that awaits us.

Their tea selection is on the small side, but give nods to both classic varieties (Organic Earl Grey & English Breakfasts) and dessert-themed twists (Chocolate Mint Truffle & Pear Caramel.) Our group wound up picking Mayan Truffle, Pear Caramel and English Breakfast to share (and, like the sparklies, are all-you-care-to-drink.) Thankfully, the sweet-sounding teas are only sweet-smelling while still tasting very much like teas, and totally enjoyable without any additional sugar and milk (actually, the only tea I used them on was the English Breakfast!)

A little while after the teas, our afternoon tiers arrived. It included five chocolate-themed, open-faced tea sandwiches that were thankfully a lot more savory than the menu suggests. While my friends were enamored with foie gras mousse profiterole with chocolate dust, I'm more impressed with their vanilla-marinated shrimp sandwich with white-chocolate & avocado mousse. Meaty and succulent with just a subtly sweet scent of vanilla and cocoa butter to make it intriguing. I also enjoyed the serrano ham with burrata mousse & 'chocolate caviar'.

The scones (in cocoa-marbled and chocolate chip varieties) were warm, fluffy and delicious with their clotted cream, lemon curd and assorted preserves (the blueberry is my favorite.)

And then, the moment we all have been waiting for... their "pastry presentation", which included:

a chocolate fountain for fruits and sweets ready for DIY dipping (though I found almond nougats, flavored marshmallows and fruits excellent on their own... particularly the strawberries to accent my Champagne.)

truffles served in a chocolate sculpture

a mini-desserts buffet of mostly-finger-friendly sweets (the only thing that really required utensils was the white chocolate-green tea panna cotta)

Of course, it's only blogger duty that I wound up sampling at least one of everything offered (the above was the first of three plates I went through) -- they all pretty solid, but my faves included the panna cotta, the chocolate-orange tea bread and cardamom-spiced truffles.

I'll also add a note that throughout the three hours (and beyond) of the tea, the service was exceptional - with frequent refilling of sparklies and teas, allowing us to finish our beverages in the adjacent Tap Room bar when they had to close out the Lobby Lounge after official tea time for a bridal shower, and even giving us some nuts for feeding the resort's squirrely residents when we took a stroll around their gardens afterwards...

It made for an absolutely blissful afternoon that left us full of food, teas, conversations and plans for future gatherings in this little luxurious oasis that feels strangely so far away from the city (even though we were only 15 minutes away from Old Town Pasadena.)

What Do Others Say?
- LAist managed to squeeze in a visit for this "stately and delightful rituals" during their wildly popular annual "Hats Off to London" promotion, when they offer afternoon tea for its original price of one shilling and six pences (15 cents in US money)
- Gastronomy found "few things in this world more pleasurable than enjoying afternoon tea in a pretty room" here and also loved the chocolate fountain foods sans the chocolate itself
- Life on a Silver Platter notes that this place is "serious about its chocolate" during the tea

More photos in flickr set here

Chocolate Afternoon Tea @ Langham Pasadena
(Sundays noon to 3 p.m.; they also offer a traditional afternoon tea on Thurs. - Sat.)
1401 South Oak Knoll Avenue
Pasadena, CA 91106
(626) 585-6218
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No. 196: Simmzy's (Manhattan Beach)

2011-06-07T12:37:00.000-07:00

With the days getting longer & warmer again, I've definitely been struck with nostalgia for the beach and all the tasty bites & sips along the shores. This week, when I was running errands around town in the sunny afternoon -- I got a sudden pang for this:

The Haystack fries at Simmzy's in Manhattan Beach. The preparation is simple (shoestring garlic fries topped with a light buffalo sauce & blue cheese dressing) but was very well-executed, a nuanced balance so that it's not too spicy, not too pungent, not too salty and not too rich. Worlds away from most pub grub that's over-salted, heavy and/or spicy to try to get customers to order more beer (only to have food overpower the finer flavors & aromas of the brew.)

It made for a perfect mid-day bite (esp. in the midst of an Urban Hike, which I was doing up & down the Beach Cities back in September...) and particularly great with one of their cold craft brews on tap--So I definitely love how these fries went well with beer--like the refreshingly crisp, mildly citrusy & spicy Belgian-style Blonde from Brouwerij West.

Of course, next time I'll corral a few more friends so we can taste other crafty brews & nosh on more items @ this Manhattan Beach gem. But I already know what I'll insist on ordering . . .

Simmzy's
229 Manhattan Beach Boulevard
Manhattan Beach, CA 90266
(310) 546-1201
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No. 195: Greenleaf Gourmet Chopshop (Beverly Hills, Century City)

2011-05-31T12:55:00.000-07:00

May must be a month of salads for me -- on top of a salad being my most memorable dish in New York, I also had the opportunity to sample some pretty amazing tossed greens here in L.A. at a blogger dinner @ Greenleaf Gourmet Chopshop in Century City (they also have a location in Beverly Hills.)

I know, salads usually elicits a yawn -- serving as a half-finished precursor to the actual entreé, or an even worse rep as a healthy/diet food - "healthy" being code for "this isn't what I would be ordering if my love handles/blubber butt/thunder thighs didn't have a say in it."

At Greenleaf, however, these are salads worth ordering on the taste factor alone, if anything - its being healthy is more of a noteworthy afterthought. Hell, these are salads I aspire to making at home if I had the time & energy to prep, cook and combine 8-12 different ingredients. The flavors & textures here are balanced, clean, bright and most of all... satisfying, as opposed to one of those entreé salads that leaves me craving an actual entreé afterwards.

We sampled a few made-to-order & prepared salads that evening, and while they all tasted great--these are my definite faves:

Antioxidant Orchard - I know, some people have a 'problem' with fruits in their salad, but I don't so I definitely love this vibrant mix that's abundant with strawberries, blueberries, grapes, apples and dried cranberries - along with a dose of crisp celery, crunchy walnuts, blue cheese crumbles and pomegranate vinaigrette. Despite all the components, it's not cloyingly sugary -- if anything, the overall fruitiness balances out the tang and the sweet very well and the salad itself was a myriad of delightful textures, from the snappy crunch of the celery & apples to the juicy burst of the berries to the occasional creamy pungence of the cheese.

Lemongrass Chicken - their take on the ubiquitous Asian chicken salad, with mango, grilled pineapple, toasted coconut, agave-glazed cashews, thai chili & thai basil with a lemongrass-lychee dressing. Yes, another fruit-forward salad, but again - it's not that sweet and the fruits binds & mellows out the basil and the chili. I also love the cooling and refreshing tropical dressing that adds a decidedly relaxing summer feel to anything it's drizzled on or tossed in!

Wild Mushroom and Truffle "Pizza" - I'm not a big fan of healthified remakes (i.e. if you crave a pizza, eat some pizza & just do it moderation!) but this lighter variation had me sold on the taste alone, even if I hesitate to put it in comparison with an actual pizza. The whole wheat tortilla 'crust' had a pleasant nutty flavor & chewy texture, and the toppings were a nice contrast between the fresh, peppery arugula, intense parmesan shavings and a bold mushroom spread with just a hint of truffle. Of course, the icing on the cake (or pie, rather) is knowing this whole ~10" dish is approx. 400 calories.

Green Lentils & Beets-Yam-Walnut-Goat Cheese Deli Salads - I'm a lentil lover, but even those at the table who were ambivalent or wary of the stuff gave high praise for this version, which were nicely cooked to an al dente-ish feel with a deeply nutty and earthy flavor brightened up with some herbs. Likewise, the beets & yam salad tasted as colorful as it looked. A little sweet, a little tang, a little creamy and a little crunchy . . . and mostly festive as it all combined in my mouth!

And for those who like to customize, Greenleaf offers a Counter-like menu option where you can build it as you like it with nearly any combination of greens, toppings, proteins, dressings, etc. as you please. But since all those choices tend to paralyze me with indecisiveness - I think I'll stick to their already solid menu of signature dishes (with maybe a tweak or two.)

Finally, to commemorate their recent 3rd anniversary this week (May 31 to June 4, 2011) they're offering specials all week long - including 50% off the entire beer/wine list and gifts for bringing 2 newbies (to make a 3some) to try Greenleaf. So give it a try (with some friends!) if you have the chance to swing by either of their locations -- hope you'll agree that healthy & tasty aren't mutually exclusive with one of their delicious fare (and if you're like me, inspired to whip up some fancy salads @ home yourself!)

What Do Others Say?
- My two compadres @ this blogger dinner, Savory Hunter & Gourmet Pigs, were both pleasantly surprised by the deliciousness of the foods here
- LAist praised chefs/co-owners Jonathan Rollo & Kristi Ritchey's ability to "find ways to move from caloric wastelands to tastier, healthier territory."
- Green LA Girl recommends this for anyone who "Wanna order a damn good organic salad for lunch." Enough said
- LA Weekly got a few pointers about pairing beers & wines with salads from Rollo
- Gayot rightly pointed out that "Greenleaf is not just for the health nut . . . a flatiron steak salad and another one inspired by Buffalo chicken wings make things interesting"

Greenleaf Gourmet Chopshop
Beverly Hills
9671 Wilshire Boulevard
Beverly Hills, CA 90212
(310) 246-0756

Century City
1888 Century Park East
Los Angeles, CA 90067
(424) 239-8700

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Fugging the June Bon Appetit Cover

2011-05-27T09:13:00.000-07:00

I've been subscribing to bon appétit for years, so it takes a lot for me to look @ a cover and go "Ugh!"
Which is exactly what happened with the June issue-- and since one of my other guilty reading pleasures is "Go Fug Yourself" -- I'll take the opportunity to go "Fug the Cover" on this (hopefully that feature isn't trademarked!)

1. Out of all the talented, creative, innovative chefs (and even food personalities) out there -- Gwyneth? Really?!? (yes, channeling a little Weekend Update here.) While I can appreciate that she's an actress who eats pretty well, she's not really a person I turn to for food and cooking advice. In addition to not being a professional (even seasoned amateur is a lofty label,) she wreaks of snooty privileged pretension - easily reflected by her GOOP writings - and she regularly gets into a guilt complex about eating good food (or worse yet, sabotages the traditional recipe with her swaps.)

2. They had Gwyneth eating spaghetti . . . after their debut re-tooled issue being focused on Italy! How 'bout a little more variety next time? Or should I expect to see Batali scarfing a pizza in the July issue? (2a: also, photoshopped much? Notice the difference between her perfectly even toned face & her freckled décolletage.)

3. Gwyneth is a also poor cover choice because anyone in the news biz should've known that she'd be working it up & down the media circus to promote her book. By the time this landed in my mailbox, I've already heard, read and watched her retelling her life story, philosophy on eating, favorite foods & recipes and yadda yadda a gazillion times.

4. Practically all the cover page teasers are totally predictable . . . which is a serious problem if the point is to pique my curiosity and compel me to flip to see what's inside. I felt like Ms. Cleo as my eyes glazed by all of them: Better-than-ice-cream frozen desserts (semi freddos & granitas), farm-fresh diet (CSAs), even the strawberry shortcake sliders (make a sweet biscuit/scone and stack it with the berries & cream) and the crispiest chicken (pan-roasted).

Having said all that about the cover ... the issue's contents are not that bad. There was an impressive feature on shrimps (the different varieties, various preparations and good dose of delicious-sounding recipes,) a delightfully opinionated manifesto with the rules of summer cooking, and a whimsical and inspiring piece on crostini makeovers. And all of them would've made for more intriguing cover promos.

AND, I'll concede, even some of Ms. Goop's recipes are interesting... but I would've much preferred seeing it as just another feature/profile/lifestyle piece rather than the blatantly in-your-face cover. And yes, I get celeb faces sell & that BA is trying to broaden its appeal (and increase circulation) but I hope it won't be at the expense of alienating its core audience of food enthusiasts... lest it wants to get into the much-parodied & -derided Food Network route.

But for now, I'll still give the mag the benefit of the doubt that they're still tinkering & experimenting with their editorial focus. Hopefully it'll be on better ground by the time my subscription comes up for renewal in a few months.

No. 194: Fresheast (West Hollywood)

2011-05-25T12:25:00.000-07:00

As much as I like Tender Greens (and I'm still stoked about its upcoming Pasadena opening), I'm so thrilled that West Hollywood has got another healthful fast-casual option - fresheast. And as an added bonus, they are pretty earth-friendly too, using recyclable & biodegradable serving ware (I'm digging the palm leaf plates!)

One of my favorite dishes there is the Miso Grilled Chicken; yes, my eyes initially glazed over too when I saw the "miso glaze" on the menu, but this is far from the cloyingly thick & sugary sauce @ most places. It's more delicate and refined, with light notes of umami and just a smidgen of sweetness, which works well on the freshly-grilled Jidori chicken thigh pieces that had a pleasantly light crispy char on the outside with an impeccably juicy and moist interior.

And stir-fried vegetables are worth shouting out for too,as they were perfectly cooked, retaining a delightful snappy crunch and its bright-and-vibrant flavors (unlike so many vegetable sides that are overcooked to a bland, soggy mess.) Also love the option to pick your own starch (and the fluffy, poppity quinoa is worth paying the little extra for.) In short, a well-balanced meal that's wholesome, flavorful, affordable and convenient!

And while the miso grilled chicken is one of my consistent faves there; at a media dinner a few months back I also sampled other tasty-yet-healthy fare, including:

Palak Paneer w Red Lentil Daal and Quinoa - one of the better palak paneers around town, it's aromatic without going overboard on the spices (i.e. you can still taste the spinach!) and the paneer are just fluffy, heavenly cubes of cheesiness.

Goa Shrimp w Tandoori Roasted Vegetables, Raita Dip and Brown Rice - Sounds spicy, but like other dishes, the spices here are more for the fragrance than tastebud-burning. Again, props to the vegetables that tasted as colorful as they looked.

Last but not least, their House "Jolie" Bourdeaux-style blend from Paso Robles, which drinkable on its own but it really works its magic when paired with the bolder & spicier dishes (and single/couple-friendly since it's sold by the half-bottle.) And definitely worth trying during their happy hour everyday from 4 to 7 p.m., when this (and all their other wines & beers) are half off!

And while there are quite a few eateries in town that shows healthy can be tasty too, I definitely love the Asian influences fresheast provides -- which is refreshing change of pace from the standard salads, soups, sandwiches and wraps. And you can count on me to be back again, for the Miso Chicken & the Palak Paneer (and maybe discover something new to fold into the regular rotation!)

What Do Others Say?
- Pleasure Palate also thought that Fresheast "a great addition to the West Hollywood dining scene" for its healthy Asian fare.
- The L.A. Restaurant Examiner said this is a "perfect solution" for those "looking for a way to eat healthy without sacrificing taste."
- ShopEatSleep noted that it "offers well-priced meals with quality ingredients, a great option in an otherwise high-priced part of Los Angeles."
- The Actor's Diet simply "love the entire concept behind Fresheast" from the ingredients, to its eco-consciousness, and its meyer lemon & mango sorbets!
- Green LA Girl titled her post about Fresheast "Pan Asian meals made fast, healthy, and green in WeHo." Enough said.
- EstarLA's post is headlined in a similarly obvious manner "Healthful, Conscientious Pan-Asian at Fresh East Is Actually Delicious"
- Quarry Girl gave it her thumbs up too to its vegan-friendly menu, and "honestly can't wait to return."

Fresheast
8951 Santa Monica Blvd- Suite G1
West Hollywood, CA 90069
(310) 859-9989
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Recipe 27: M. Wells Inspired Five-Greens Salad w Buttermilk Dressing

2011-05-16T10:59:00.000-07:00

Of course, when I returned from New York City last week -- all my food enthusiast friends have been grilling me for my favorite bites in the Big Apple. And frankly, I'd be hard-pressed for an answer since I had such a diverse dining experience out there that it's really comparing apples to oranges.

But one definitely inspiring dish was M. Well's innocuous-sounding 'green salad' -- which I shared with Destination Eats for brunch (along with a heftier Seafood Cobbler & Bacon Hash.) While the hash & the cobbler were decent (though unnecessarily heavy, even for upscaled-diner grub!) the salad definitely stood out, a bright myriad of leafy greens and herbs backed by a delicate-yet-rich creamy-and-tangy buttermilk dressing that subtly complements the assorted greens.

What I loved best about this salad is how every identical-looking forkful surprises me with a different pop of flavor, sometimes it's the peppery bite of the arugula, other times I'll get a hint of the refreshing basil, and then later maybe the oniony chives or the savory dill.

As such, this was one salad I definitely looked forward to recreating for my mac 'n cheesy brunch yesterday. I did not use nearly as many greens as the M. Wells version (and honestly, I'm not even sure what were all the different ones they threw in theirs) but I tried to emulate the general flavor profile with my own Five-Greens Mix, and thanks to Food & Wine, adapted a very similar-tasting buttermilk dressing of my own that's pretty much a slam-dunk for ANY salad.

M. Wells-inspired Five Greens Salad w Buttermilk Dressing
Serves 4-6 as appetizer, or 2-3 as entree

Salad Mix
5 oz. Spinach Leaves
5 oz. Arugula Leaves
12 Stalks of Scallions, Coarsely Chopped
Handful of Basil Leaves
Handful of Dill Sprigs, Coarsely Chopped

Buttermilk Dressing (can be made a day ahead)
6 oz. buttermilk
3 Tbsp. Greek yogurt
3 Tbsp. lowfat mayonnaise
1 tsp. white wine vinegar
1/2 tsp. onion powder
1/2 tsp. coarsely cracked pepper
1/4 tsp. cayenne pepper
1/4 tsp. salt

One-Step Direction:
1) Whisk together ingredients of the buttermilk dressing, then toss with the salad mix greens just prior to serving. Enjoy!

M. Wells
21-17 49th Avenue,
Long Island City, NY 11101
718-425-6917

Artisanal LA, Apr. 17-18

2011-04-16T11:39:00.000-07:00

Seriously, just go

This was my first Artisanal LA experience (missed out on their previous ones since the timing didn't work out) and I'm floored by the amazing vendors and all their quirky & fun offerings. And being a near-lifelong Angeleno, seeing all these local homegrown businesses - and the delightful personalities behind them - just reinforced my love of the city.

Of course, it also helps to be properly filled up on food (in form of crafty sandwiches by Daily Dose, plus a plethora of samples from dozens of vendors) and liquids (coffees from Intelligentsia, teas from Numi, plus detoxy cocktails by Veev and organic punches by Greenbar Collective.)

And to whet your appetites some more, here's a collage of photos I quickly cobbled together, taken by my friend Eric.

Of course, between camera trigger-happiness he and his g/f had a fab & tasty time too.

As for me, even though I was trying to exercise some fiscal restraint -- I finally caved into the sweet-savory-smoky bacon bourbon chutney by Cast Iron Gourmet and can't wait to serve them up for a dinner party tonight.

So yes, get your ticket, bring some cash (even though a good number of sellers do take credit), and be prepared to leave with an enlightened mind (from the various demos, workshops & lectures they got going on), a thoroughly satisfied belly and maybe even some deliciousness for the days & weeks following.

Artisanal LA @ Santa Monica Place
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Recipe 26: Coconut Panna Cotta & Balsamic Reduction

2011-04-12T07:40:00.000-07:00

Panna cotta is one of those desserts that's ideal for parties. The name itself evokes such an Ooo la la air about it, but in reality it's super-easy to make. And since it's prepared and batched ahead of time that's one less thing for the host(ess) to fuss about when entertaining guests. Take it out of the fridge, top it off with a few bright fruits for color, and maybe even a "fancy" dessert sauce, and it's ready to serve!

And that's exactly what Connie & I did when we co-hosted a supper soiree this past weekend. So without further adieu, here's the unbelievably simple recipe for Coconut Panna Cotta & Balsamic Reduction.

Ingredients for 4-5 servings
For Panna Cotta
1 pint heavy whipping cream
1/2 cup coconut milk
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 packet of powdered gelatin (more if you want it firmer, mine came out with a pudding-like consistency)
1 oz. cold water

For Balsamic Reduction
3/4 cup balsamic vinegar (a friend got some fig balsamic vinegar so I used that)
2 teaspoons granulated sugar

1/2 cup of bite-sized fresh fruits

Directions:
1. Dissolve the half-packet of gelatin in the cold water, set aside (it will gel up in a few minutes.)
2. In small saucepan over medium heat, combine heavy whipping cream, coconut milk, sugar and vanilla extract.
3. Once it starts simmering, remove from stove and add the gelatin/cold water mixture, stir a few times to make sure it's completely dissolved.
4. Pour into individual bowls/cups/dessert dishes, cover each with plastic wrap and chill in fridge for at least 3 hours.
5. While panna cotta is chilling, clean & rinse the saucepan and use it to make the reduction, simply combine vinegar & sugar and heat @ medium-high heat until it reduces to half its volume (took about 10-15 minutes for me,) stirring occasionally.
6. Pour the reduction into another container, cover and let it chill in fridge.
7. When ready to serve, top the panna cotta with the fruit and drizzle the reduction on top.

No. 193: Stark Bar @ LACMA

2011-04-06T12:29:00.000-07:00

The Ginger Rogers always had a special place in my heart, it was the first "serious" cocktail I've ordered -- at the ripe age of twenty-one years & a month at Dupont Circle's Kramerbooks & Afterwords Cafe (also known for their everything-but-the-kitchen sink Dysfunctional Family Sundae) -- and a far cry from the collegey drinks I've had thus far (whose "recipe" - if you can call it that - is burying the burn of cheap spirits with whatever cloyingly sweet, artificially colored and flavored mixers at hand.) The Ginger Rogers was fizzy and tingly and refreshing and absolutely perfect for those balmy D.C. summers. In short, it got me dancing on air after a long day of interning.

Alas, it's rare that I got this drink after my Washington days, I hardly see it in menus and when I inquire about it most bartenders steered me towards the gin-gin mule instead. It's fine, esp. since ginger syrup is not exactly a standard bar component, but oh -- how I long to tap my feet with Miss Rogers again.

So you can imagine the gleeful nostalgia I got when I saw this very drink on the Stark Bar cocktail list . . .

. . . yes, please! And it was just like I remembered - the spicy-sweet ginger, the citrusy zing from fresh limes, the cool refreshing scent of mint -- all backed by that subtle, florally Plymouth Gin bouquet. Combine this with the al fresco setting of Stark Bar and you got total bliss.

Likewise, they did a magnificent job with the Bijou; another classic that's rarely on a drinks menu and another one that I usually hesitate to order, since it's made with three potent potables (gin, vermouth, chartreuse) and can be easily thrown off-balance by slightest error in proportions. Thankfully that wasn't the case here, and this silky, fragrant jewel of a cocktail made for a wonderful sipper.

The gussied-up bar bites here are well worth ordering too, Connie and I shared the marrow & bacon flatbread. Roasted marrow is pretty much a no-fail, but we appreciated the extra zip of pesto on top, which we continued to lap up with the grilled bread long after marrow's spooned out (and yes, we did contemplate sucking on the bone.) The flatbread - generously topped with mozzarella, pancetta and kale - was more than satisfying, and I justified that the crispy kale mean that it's a healthy dish.

Nutritional debate aside, Connie and I decided that our nibbles & sips were tasty and this place is definitely worth checking out again (esp. for some outdoor sipping & snacking in the summer, or perhaps after a cultured tour through LACMA.) Maybe even a full meal @ Ray's too!

What Do Others Say?
- Caroline on Crack did a "He Said, She Said" review of their signature cocktails w John from Social Domain, agreed that it "would be a perfect way to pass a warm summer evening."
- EstarLA found that "there are really just so many cocktails and treats – not to mention mains – to try on this menu."
- Sinosoul, in a retort to Midtown Lunch's snarky tweet, did a picture-only post of his hosted meal there.
- Chowballa declared that "lunch is a no-brainer here since it’s at the museum . . . But I think it’s worthy of its own trip, even for dinner."
- EatingLA noted that "LACMA finally has a restaurant worthy of the sleek new buildings on its campus."
- FoodGPS highlighted Ray's Chile Relleno as part of his Dose of Vitamin P series.
- StreetGourmetLA was also enamored with the space. "The moment I arrived I felt as though I were arriving at some gala event. This is going to be a hot spot in the summer."
- ShopEatSleep pretty much summed it up with her blog headline "Coolest museum eatery ever."

Stark Bar @ LACMA
5905 Wilshrie Blvd.
Los Angeles, CA 90036
323.857.6180
Twitter

No. 192: LA Market by Kerry Simon (Downtown)

2011-04-05T07:30:00.000-07:00

While the L.A. Live area has its fun share of watering holes (Rivera, Cana, Corkbar... maybe the Trader Vic's if I feel tiki-ish,) slightly trickier is finding a decent, moderately price place to eat (gotta have something to soak up all that alchy, right?) So I was pretty stoked to be invited to check out L.A. Market, the downtown outpost of Kerry Simon's restaurant empire. I had a few bites before at his other restaurant in town, Simon L.A. near the Beverly Center, and I could see how this type of cuisine ("modern American cooking with California flair") would work in L.A. Live complex. It appeals to both challenging and conservative palates by being a bit sassy contemporary while paying nostalgic homages to classic American dishes, plus a nod to Southern comfort cooking with Hell's Kitchen winner Nona Sivley taking charge.

For me, the updated classics menu worked pretty well . . . whether in the form of a braised short rib (pictured above), or brick-pressed and roasted chicken, the classic rib-eye steak or even a simple wedge salad (the last being an extra hard sell for me since I generally loathe salads I have to use a knife on,) my general impression is that it tasted like something prepped and cooked in a person's home kitchen with lots of meticulous TLC. The chicken was wonderfully moist with little smoky, crackly caramelized pieces where the bird meats the brick, the steak was juicy, beefy medium-rare, and the tender, flavorful short rib just falls apart with little fork effort.

At the same time, there were little culinary twists and spins reminding me that this is a slightly elevated meal with dabs and touches of creativity. For example, the ribeye above was accompanied by a gorgonzola polenta, with a bleu-y pungency just assertive enough to add a little zing to the overall equation without detracting from the steak. In a similar vein, the chicken was served atop a bed of farro, which soaked up all that delicious poultry & citrus jus while retaining a fun & firm & slightly-'poppity' texture. A definite upgrade overall the standard potato and rice starches, and I love how it inspires me to be a little bit more experimental in cooking too.

There are also a few dishes that harken to California's take on sushi, such as the tuna dynamite stack above with lump crab meat, tobiko plus dynamite & teriyaki sauces -- and the sushi pizza topped with wasabi cream, lump crab meat, raw tuna, avocado and fresh greens. Sushi purists will definitely scoff at dishes like these, but I found them enjoyable for what they are -- it's not oversauced and you can still taste the seafood, and perfectly fine fusion-y starters to split while waiting for the mains.

But my favorite appetizer of that night was gnocchi with lump crab meat in a truffle-parmesan cream sauce... despite the bland color, it tasted anything but. The crab was firm and sweet, the dumplings were impeccably fluffy, and that aromatic, velvety sauce struck that perfect balance of being rich and delicate; like the gorgonzola in the polenta, the truffle in the sauce was a nice subtle accent without dominating the whole dish.

While Kerry Simon restaurants' signature dessert (or desserts rather) is the junk food platter, a mega-sized plate of recreated and updated childhood cavity creaters, I actually preferred the more subtle and sophisticated "Taste of Georgia" with a sublime pecan ice cream and smooth, silky brulee'd banana custard pudding. Still, the junk food platter remains a "gotta try at least once" kind of things (esp. if you have a group of sugar-hankering friends with you, it's definitely made for 2 or more.)

Overall, the meal I had was solid, with a few standout superb dishes, and I would definitely return to nosh on some of fave items (the gnocchi, the chicken, the banana pudding) while checking out some of their other modern comfort fare, esp. when they start switching up the menu to reflect the fruits and veggies in season. Of course, they better not rotate the gnocchi out, or there might be a mutiny amongst the diners!

What Do Others Say?
- Darin Dines thinks Chef Sivley "brings a fresh perspective to the menu, and it’ll be interesting to see how her Southern roots blend with Chef Simon’s modern fare."
- TaraMetBlog also loved the short ribs & gnocchi as well as the tuna dynamite.
- LA Confidential thinks the restaurant is "ll about how Angelenos like to eat [with] . . . modern, quintessentially Californian fare."
- Hello Los Angeles says "the food here is anything but minimalist or straight-edged" and gave another must-try kudos to the junk food platter.
- Diana Takes A Bite agrees on the deliciousness of that chicken with its "taut, crisp skin . . . delicately scented with lemon and so tender it makes me wonder if Texas-native Nona is running a chicken massage parlor."

More photos from my flickr set here

LA Market by Kerry Simon
900 W. Olympic Blvd. 1st Floor
Los Angeles, CA 90015
213.743.8800

No. 191: A "Square Meal" Bloody Mary @ The Californian (Huntington Beach)

2011-03-31T12:48:00.000-07:00

Bloody Mary may be a quintessential daytime cocktail but it's pretty rare for me to order this hair of the dog to go with my brunch. Unlike the simpler-to-make mimosas and bellinis, there are so many components and variations to this drink, which means so much can go wrong. And I've had my share of bloodies that are too alcoholic / tart / salty / spicy / astringent or some combination thereof.

But can I build a better one myself? That's exactly what I'm about to find out @ The Californian at Hyatt Regency Resort at Huntington Beach, where I was invited to partake in a Bloody Mary mixoff against blogger Marian the Foodie & Teri from Great Taste Magazine, using the vast spread of components from their DIY Bloody Mary spread and with the hotel's management & the Californian's chef judging. Yikes!

Despite my wariness about ordering Bloody Marys, I'm rather inspired by drink's many variations, and the many ways you can switch up the recipe. One version I'm particularly enamored with is Alberta Straub of Cocktails on the Fly, whose bloody mary involves her own custom veggie juice-based mix, pepper-infused vodka and even spiced rimming salt to make a complete 'liquid meal'

Taking a page from that concept, I decided to create a 'Square Meal' Bloody Mary covering all the food categories, using approximately

2 ounces of vodka
8 ounces of their house spicy bloody mary mix
salt (half-rimmed)
juice of half a lemon, plus an extra wedge
a stalk of celery
4 fresh basil leaves
2-3 blue cheese-stuffed olives
4-5 dashes of Tabasco Habanero sauce
1/2 teaspoon of fresh horseradish
and, to cover the meat category, a slice of bacon!

And while it didn't take home the prize tonight (Marian got that honor with her "Asian Spice Bloody Mary",) I was pretty pleased with my creation, which has a nice kick balanced with citrusy & vegetal notes and a slight tinge of smokiness, and it's nice to nibble on the skewer of bacon or cheesy olive as I sipped along.

But the best part is that when you brunch here @ The Californian, you can get endless DIY Bloody Marys (or Champagne... or Mimosas) with your buffet for $38/person and for the designated driver in your group, the delectable buffet itself is $23. And considering the dozens of ingredients you can throw in there, plus over 20 hot sauces for you to experiment with, you'll be mighty thankful to have that DD along...

... not to mention a fantastic view of Huntington Beach to mellow the rest of your day away (incidentally, Hyatt is the only hotel in Huntington Beach with a pedestrian bridge going over & across the PCH, so you can easily get to the beach for a lovely stroll, skate, bike ride, dip or surf!)

The Californian @ The Hyatt Regency
21500 Pacific Coast Highway
Huntington Beach, CA
(714) 845-4776

Have It My Way . . .

2011-03-03T07:31:00.000-08:00

My vegetarian "Balsamic Egg" @ Melisse, with balsamic caramelized onions instead of the usual caviar

Why am I not surprised that a little twitter debate about foodservice turn into something like this?
Might as well take this straight into Godwin territory since I've been pondering on the idea of "(food) Nazis" for awhile and their "my way or the highway" idea of serving dishes, sooner giving potential patrons the boot rather than swap or omit an ingredient. And the diners who love them . . . are they devout believers in the chef's unwavering culinary vision? Or masochist flocks of sheep idly following whereever the sheperd leads them?

Like my views on most other things, I'm in shades of gray for this matter. Even when I was working in the foodservice biz, I don't subscribe to the "customer is always right" mindset (esp. when I was @ a coffee bar and people kept expecting me to make drinks just like S***bucks... a standard macchiato is not a mostly-milk and caramel-ladened beverage! RAWR! But I digress...) But on the other end of the spectrum, the notion of unilaterally refusing all spec requests just feels wrong--especially for an industry based on the idea of hospitality (rather than hostility.)

I'm not one who typically make special requests when I dine out (the vegetarian egg on top was a standard @ Melisse's meatless tasting menu,) but it just irks me to have that option taken away (something akin to how pro-choicers aren't actively seeking abortions.) And people who love (food) Nazis typically reply "if you can't deal with having it the chef's way, then don't go" and honestly, I'm disinclined to head to those places. But I just feel sad for all the first-time patrons who, not having done a little homework beforehand, get bluntly rebuked and then are saddled with ordering something less-than-ideal for them or having to find another place to eat at.

I get it took considerable R&D for the chef to create their dishes to be enjoyed as is and that spec. requests at the very least throws an annoying wrench into the cadence of things. I also get the "trust me" concept and have a certain admiration for a chef's ballsiness in doing that, but I also see trust as a two way street. Just like how diners are trusting the restaurant staff to prepare something delicious, why can't the staff occasionally trust a customer's deviant personal taste and honor their request to have something subsituted/taken out? Especially when it's something as simple as holding the pickle on the burger or for the dressing come on the side--and not as absurd as ordering a BLT but swap the bacon out for --- (yes, another WTF? order I'd gotten while working @ a sandwich/salad joint.)

There are varying degrees of appropriateness for switches and scraps, I'm not for catering to a picky eater's every whim, but not universally denying all requests either.

Despite pulling out racist card, Midtown Lunch does make an interesting analogy between chefs and artists . . .
. . . to which I rebut
because operating a restaurant is more akin to a live performance - with different & everchanging audience, vibe, etc. - and not just a one-off recording of a song or molding of a sculpture.

But at the end of the day, it is what it is -- given the great diversity of food scene here in LA, there's something to cater to every whim (or lack thereof.) Truly finicky diners who can't stop customizing everything they order can go to the likes of the have-it-your-way establishments, and (food) Nazis will still have their fanbases who are willing take it however it's dished out. And while I don't often dine @ places falling in either extreme of that spectrum, I'm definitely a lot more cautious before checking out places falling in the latter.

AND--having said all that, curious to see how everyone feels about the (food) Nazi phenomenon . . .

No. 190: Tasting a "Mai Tai" @ Library Bar (Hollywood)

2011-02-18T08:00:00.000-08:00

While more than half the country is bundling in layers, keeping their furnace on full blast and generally freezing their butts off, here in LA we get to complain about the occasional drizzles, temperature dipping below 50F, and how all those award shows are disrupting our usual commutes.

Oh, and we get to hold Mai Tai making contests too!

For the past 3 weeks, Los Angeles magazine has held a mixoff amongst 9 of the top bartenders in town, with 3 finalists mixing off in a showdown next week @ the Supperclub.

As much as I would love to visit all 9 bars; alas, I only managed to squeeze in a checkout of Library Bar @ the Hollywood Roosevelt Hotel (and that's only because I had dinner plans in that hotel's restaurant that night.)

And as expected, bar master Matt Biancaniello - known for his farmer's market bar setup with plenty of fresh herbs, fruits and veggies next to housemade bitters and syrups - took the ubiquitous tropical drink to a whole new level, with a nine-ingredient concoction aptly named Lost in Laos . . .

. . . which he described as "a Mai Tai and a Pina Colada making love on the islands of Thailand." However geographically challenged, it was a delightful cocktail that definitely pushes the standard boundaries of a Mai Tai. Using ginger & pistachio syrups and lime juice in lieu of the orgeat, it was also given an aromatic boost with green Chartreuse, kaffir lime zest plus basil and curry leaves, rounded out with coconut milk for some richness.

And upon sipping, I can smell and taste Matt's colorful description -- with the fragrance of a Thai green curry and the creamy-tangy flavor profile of the pina colada, finishing off with a pleasant linger of nutty & spicy aftertastes, provoking me to take another sip. Mmmm...

Of course, don't take my word for it, give it a try yourself @ The Library Bar. And while you're at it, check out the versions whipped up by Joe Brooke @ the Edison and Naomi Schimek @ First & Hope, the two other contenders this week, with the winner facing off against Spare Room's Aidan Demarest & La Descarga's Adrian Biggs. And your vote also gets you a chance to win a Hawaii vacation! Mai tai included, of course.

Cook-Off @ Panda Express . . .

2011-02-10T12:28:00.000-08:00

... or how I turned into a nervous wreck, sabotaged my team and possibly poisoned their head honcho.

But first things first, yes, I readily admit to occasionally eating at Panda Expresses. As far as fast & mall foods go, I find it pretty decent -- they have a slew of freshly chopped & cooked vegetables (a whole fridge's worth!) that gets incorporated into almost all their items, they let you sample up the wazoo before you have to commit to an order (try doing that @ a burger joint,) and of course the infamous Orange Chicken, a sinful dish that capitalizes on primal tastebud desires: something sweet, something meaty & something fried.

So when I was invited to participate in their Wok Star Challenge @ the Panda Restaurant Group HQ in Rosemead (as well as an opportunity to meet with their exec. chef Andy Kao,) I enthusiastically replied yes -- even if my own wokking skills are on the rudimentary side.

And when I saw the other bloggers I'll be competing with (Cathy of Gastronomy, her hubby Vernon of Stellar Recipes, Hong & Kim of Ravenous Couple, Patti of Worth the Whisk, Quyen of Kitchen Runway and Jenna of LA Canvas/Eater LA,) I was SO ready to raise my white flag, only to feel majorly relieved and thankful to discover the everyone's going to be randomly paired up, and that I'll be Hong's sous-chef for the night.

After our team's decided, we were escorted to their cafeteria and test kitchen (structured as a typical Panda Express restaurant) where we were given a brief history of the company, met Chef Kao, and watched as he demo-cooked their latest entree dish, the Firecracker Chicken Breast to coincide with the recent Lunar New Year.

After a quick lesson in cleaver chopping (again, thankful that I got to chop bell peppers and not the onions, or I'd be BAWLING w tears!) and a demo on wok handling & cleaning, we were shown the table of ingredients . . .

. . . given a quick rundown of each item, and then "you have 20 minutes to prepare and plate a dish to judge, starting NOW!"

Commence eight bloggers freaking out, trying to conceptualize a dish while grabbing ingredients like we're on Supermarket Sweep.

Photo courtesy of Panda Express, since we were all going mad prepping, cooking & plating

After a minute of discussion, Hong & I decided to go for some originality points and utilize kumquats in our chicken dish by infusing the cooking oil with thin slices of it. As Hong stir-fried away, I took on the role of expediter, shuttling back and forth between the ingredients table and the cooking station with extra components needed. Simple enough, right?

And yet, I still fail-whaled when Hong's request for rice wine turned into me dumping an ounce or two of LEMON JUICE into the wok. After sampling the puckery piece 'o poultry, I tried to compensate by squeezing a generous dose of honey into the stir-fry. Can't go wrong with sweet & sour, right?

Nonetheless, I am just glad we finished & plated in the 20 minute time frame. We named our dish "Fortune Chicken" as a play on ubiquitous - though not exactly Chinese - fortune cookies, to reflect the lucky yellow-red colors of the entreé and as an homage to the numerous good luck blessings that come around Lunar New Year (which I could use a LOT of for this cookoff.)

Let Chef Kao's tasting and judging begin. And I agree with Cathy the man's got quite a poker face . . .

. . . not to mention the diplomatic charm of UN ambassador when he ever-so-politely told us that the Chinese sausage in our dish was undercooked! Eeek! But I did love how he tried to assuage our fears of almost food poisoning him by saying, "I bit, but I didn't swallow!"

The winners of the night were Cathy & Quyen with their Spicy Jackfruit Chicken, which is was totally delicious (and I even packed some of it to-go!) And as winners, Panda Restaurant Group donated $250 to each of their chosen charities: Southern California Golden Retriever Rescue & Cooking Matters Los Angeles (formerly Operation Frontline, the benefactor of last year's BloggerProm.) Congrats!

And after all that excitement and tension, we relaxed over a Panda Express meal cooked by Chef Kao; which of course included plenty of their Orange Chicken. Woohoo!

Despite not winning (I knew my chances were slim anyways,) it was a wicked fun time to hang out and cook with other bloggers (without worrying about the clean-up too!) and get a little inside look about company. So thanks to Panda for hosting the event and the swanky parting gifts (including a wok, which worked out well for me since I was already shopping around for something to replace my skillet.)

Now that I got the cook-off out of the way, will I fare better at a Bloody Mary mix-off? Stay tuned...

More photos from the cookoff on my flickr here

No. 189: Lou [on Vine] (Hollywood)

2011-01-27T13:34:00.000-08:00

Lou on Vine has been languishing in my list of places to try for a while. A casual-chic wine bar in the most unexpected setting (the less glitzy parts of Hollywood, in a strip mall and next to a laundromat,) it sets the benchmark for a wine bar that's unpretentious, casual and adventurous with a smallish menu of comforting yet mildly eccentric bites. And soon approaching its fifth year anniversary, surely a good sign.

So when Conbon proposed checking Lou out for their $55/person wine-paired Monday supper w our mutual friend Mr Grumpy, I immediately agreed.

To start off, we shared a plate of the Pig Candy that they are so famous for: pieces of thick-sliced bacon coated in brown sugar and cayenne for a curious combo of sweet, savory and spicy. But like many sweet-savory dishes, it was a fun little trick on my tastebuds but got boring quickly, so I was glad I splitted this already smallish dish--the equivalent of one and a half strips. Nonetheless, glad to finally taste what all the hoopla's about.

Our first official course of the Monday supper was oyster stew, inspired by the Oyster Bar @ NYC's Grand Central Station and definitely a foreigner of a soup in Los Angeles, a city still obsessed over pureéd soups w a monotonous consistency resembling warmed baby food. The stew here was a delightful coupling of contradictions . . . lusciously milky yet still dainty & delicate, with the ever-so-subtle flavors of the sweet, succulent oysters, the occasional tangy pop of the cherry tomato half and the aromatic sprinkling of chives & coarse black pepper -- co-existing in a sensual harmony. It was also a beautiful pairing with Domaine Rolet Cotes du Jura Oak-aged Chardonnay, which on its own was a bit too puckery and funky for my tastes (especially as a first wine) but was a wonderful complement against the mildly rich and slightly savory soup.

Still basking in the comfort of the soup, we were presented with the main dish - Niman Ranch hanger steak seared medium-rare with wild mushrooms, romanesco broccoli, Tepary beans and what I think is a basic pan gravy. I do believe this is my first steak since my vegetarian days, and boy do I remember what I missed--this piece of beef was simply divine. Juicy, just tender enough and bursting with meaty flavor--so impeccably seasoned and seared it hardly needs the sauce, which was practically liquid umami. The vegetables were tasty too but I wished there were more of it (my plate had only four romanesco cones and only a smattering of shrooms,) and the beans remind me of Indian lentils but were a great conduit for that tasty gravy.

With something a dish like this, the pairing of the Rhoney Domaine Viret Solstice VII wasn't a surprise. Bold with muskiness & leathery tannins, it stood up well against the beefy steak and savory gravy, which in turn opened up the berry and flowery characteristics of this wine. Talk about putting the dynamic in biodynamic (which this wine is -- and according to Lou's blogpost, the farming practices for this vineyard "makes [other] biodynamics look like a Monsanto sponsored experiment.")

After the big n bold course and wine, we were taken back to a lighter side with an undressed salad of frisee, apple, walnut and Big Woods blue cheese. The cheese itself felt like a cross between a gorgonzola and an aged cheddar, having that ripened nutty tang, a fairly firm texture and the occasional streak of assertive blue spunk, nicely complemented by the delicate, faintly bitter greens, crisp and sweet apple wedge and crunchy nuts. The wine, a Auslese Riesling from Bert Simon, was rich, full-bodied and sweet, with peachy-apple and gasoliney notes that weirdly played very well with the salad.

Finishing off our meal was a simple stacked dessert of sponge cake, whipped cream, slivered almonds and chocolate ganache. The ganache itself is definitely infused with orange, and the cream had a tinge of almond. The dessert was just 'not bad' mainly because it had "straight out of the fridge" feel -- unusually cool, bordering on stale. I can totally see why this place, with a presumably small kitchen, would pre-prep its desserts especially for a prix-fixe night, but wish they'd work with something that would be easier to make ahead, store and serve instantly (say... a pot de creme, panna cotta or a tiramisu?)

The other off part of the night came when we paid our bill (w separate cards & cash) where the server interpreted "the rest in cash" as "*keep* the rest in cash." While we really wanted only $5 in change and still leaving about $30 in tip, it was a unexpected service faux pas. But we didn't press for the money back.

Despite the two final mishaps (guess they haven't read up much on the peak-end rule,) I still found my supper at Lou a relaxing, pleasant and overall delicious experience that's a worthwhile bang for the buck. Now that I've tried the pig candy, I don't feel compelled to have to order it again next time around, but I do look forward to checking out more of their eclectic wines and maybe give them a second chance with the sweets.

Lou (on Vine)
724 Vine Street
Los Angeles, CA 90038
323.962.6369
Twitter

A Cheesy Midwinter Night's Dream . . .

2011-01-25T09:03:00.000-08:00

When twitterings of a grilled cheese potluck/cookoff came to fruition last month w a few blogging friends, I knew this was no ordinary white bread & American cheese occasion (or to use Grilled Cheese Invitational Speak--no missionary positions here, just kama sutra & honey pot all the way! Which makes me wonder, did we just have a cheesy hat trick that night?)

Since I amongst esteemed and well-palated bloggers, I did my best to bring on a worthy sandwich with a drink to match . . . only to get butterflies in my stomach when fellow grillers Anna (@BananaWonder) and Andy (@Windattack) disclosed that they made their own bread for the occasion (or had it shipped from artisan baker far far way, more on that later) making my Panera Honey Wheat seem like the big corporate GMO'd bread of the night.

Just like the last Andy hosted gathering I attended, it was one of those effortlessly elegant, classy-yet-casual affairs that just provokes all sorts of conversation, food geekery and hipstery snapshot taking. And in good hosty fashion, there were snackages of nuts, olives and tangerines to nibble on while we took our turns grilling our sandwiches.

Starting our cheesy lineup was Andy with his shipped-outta-Michigan Roadhouse Rye from Zingerman's. Like Connie (@conbon,) I was skeptical of the bread at first (since rye can go south really fast especially if it's overloaded with caraway seeds) but it turned out quite lovely when toasted up, with a soft crisp, a delicate crumbly texture and a touch of molassey sweetness. And no one complained about the absence of caraway.

The bread made for a wonderful sandwich foundation as it was layered with sauteed chanterelle mushrooms, taleggio & gruyere cheeses and capers--a well-balanced, gooey sensation with hearty, meaty 'shrooms and an occasional pop of brininess from the capers. Definitely a recipe EVERY vegetarian needs to have on file.

Thankfully, Nathan (@chocomeat) brought a dry French apple cider as a pairing, as recommended by Domaine LA, whose crisp lightness, slight acidity and mineral effervescence served as a nice contrast against the heavy dish.

After such a hefty sandwich, we were thankful that Anna's creation was on the lighter side (as far as grilled cheeses go, anyways.) Using her homemade olive oil Tsoureki bread that's as feathery as an angel food cake, it was stacked and grilled with manchego cheese and quince preserves for a simple but divine combo of sweet-and-savory plus fruity-and-nutty, making me giddy-and-happy.

Keeping with the contrasty theme of drinking pairing, the wine for this was a 2009 Napa Cabernet Sauvignon straight from the prestigious cellar of Anna's folks, who in turn got it from good ole' TJ's. Initially puckery tannic, the quince in the sandwich actually brought forth more fruit and cocoa notes in the wine while the wine's acidity helped offset some of the sweetness--possibly creating an exception to the "white wine with white foods" rule.

Moving on is probably the most kama sutra of grilled cheeses, with Andy's other-worldly take on the classic grilled cheese and tomato soup combo. It consisted of his homemade naan coated in coconut butter and stuffed with grilled paneer & onions, served a side of sassy homemade masala sauce with who knows how many ingredients (I lost track when I ran out of fingers to count as he named off the ingredients.)

This sandwich kicked some major ass with all sorts of textures and flavors one'd never expect to find in a grilled cheese, from the vibrant aromatics of the mildly-spicy masala, to the pillowy texture of the naan bread, the distinct ginger-garlic-cilantro flavor from the marinated paneer plus the whisper of a crunch from the marinated sliced onions. Even conbon, who pretty much vetos anything with a smidgen of cilantro/coriander, asked for extra masala to-go with her half-a-sandwich to take home!

To pair with this unusual naanwich, Andy served up an equally eccentric beer, Maui Brewing's Coconut Porter -- a brew that's coffee-ish in color and initial flavor, but gets more coconutty as we noshed on more of the grilled cheese & masala 'soup.'

With everyone feeling plenty stuffed from the three courses of grilled cheese, I decided to make my Granny Smith Fizz as an intermezzo of sorts while I got started on my desserty grilled cheese . . .

. . . of mascarpone, mesquite honey, blackcurrant jam and whole blackberries on honey wheat bread (yes, inspired by version @ Syrup Desserts in downtown.) It was a tasty sweet treat (think warm, molten berry cheesecake) but next time I'd definitely grill or toast the bread on its own first, since the bottom slices got sogged up from all the liquidy components. But a messy sandwich only means finger-lickin' fun, right?

With our bellies more-than-sufficiently full from pounds of cheese, bread, butter and beverages, we spent the remainder of the evening collectively cleaning up (ever-so-slowly, in true food coma fashion) while engaging in more fun chit-chats about food, music and fashion . . . eventually leading into Andy doing an impromptu bow-tying demonstration and Conbon and me tasting Maui's Pineapple-infused Mana Wheat beer before the magical night comes to its inevitable's end . . .

. . . at least until the next potlucky get-together, involving some beery recipes. Can't wait to get my culinary creative juices flowing for that one!

But in the meantime, read the grilled cheese reports (and gush at even more photos) from Andy, Nathan, Anna and Connie! And a few more photos on the flickr set here.

Recipe 25: Granny Smith Fizz

2011-01-10T13:17:00.000-08:00

As part of bloggerprom committee, I'm no stranger to harnessing the power of social media to plan & organize events. And as fun as putting together 200-people bashes are -- equally enjoyable are small and spontaneous get-togethers, which is exactly what I did with Andy (@windattack), Anna (@bananawonder), Connie (@conbon) and Nathan (@chocomeat) when we decreed via tweets that we should have a beverage-paired grilled cheese potluck. Esi (@dishingdelights), need I remind you again that you missed out? Heh.

Given all the bread & cheese on the menu, and with me preparing the final dessert course -- I opted to make a light, sweet, refreshing drink to lighten up all the heavy sandwiches beforehand. Seeing the simple and tasty-sounding Green Apple Sparkler recipe on CHOW, I decide to give it a grown-up twist by swapping out the club soda for sparkling wine to make a Granny Smith Fizz - An Alchyed-Up Apple Soda for Adults!

(photo credit: Windattack)

And it turned out remarkably well, a super quaffable, bubbly intermezzo that gave everyone a little liquid respite while I prepped my sweet-n-cheesy sandwich. And it was equally well-received when I encored it for a New Year's Eve gathering. So here's my adaptation of CHOW's foolproof recipe!

Ingredients (for six servings):
2 medium Granny Smith apples
1 cup sugar
1 cup water
6 oz. lime juice (about 6-8 limes' worth)
1 750mL bottle sparkling wine, chilled (I used Barefoot Brut Cuvee that was ~ $8; cava works fine too!)
Large ice cubes/chunks (optional)

Directions:
1. Combine sugar and water in a pot and boil to make a simple syrup; meanwhile, destem and cut the apples in slices or wedges, place in 4-cup container..
2. Juice the limes (or pour lime juice) over the apples
3. When syrup comes to a rolling boil, turn off heat and pour over the apples & lime juice. Give it a quick stir to make sure the slices are covered in syrup, then wrap and store for at least 3 hours.
4. When serving, pour 2 oz. of the apple syrup in the glass, straining any stray seeds or woodsy parts.
5. Top 4 oz. of sparkling wine and give it a quick stir. Adjust with more syrup/wine to your liking as needed.
6. Add ice as needed to keep the drink cold; use large cubes/chunks to minimize dilution.
7. Garnish with a syrup-soaked apple slice/wedge, repeat with other 5 servings. Serve and enjoy!
*obviously, as indicated by the originating recipe, the virgin variant is using sparkling water/club soda.

The recipe for my grilled cheese (along with all the other tasty sandwich contributions by Anna and Andy) to come in the 2nd post, but in the meantime here's a fun teaser video of Andy demonstrating his bow-tie technique.

Table Manners Quandary...

2010-12-17T11:38:00.000-08:00

Table setting @ Melisse

A friend of mine just got a (not so) passive-aggressive email from her harpy aunt (her words, not mine,) who happens to be hosting the family Christmas party this year. Amongst other ridiculous demands for my friend's side of the family (if you don't know how to roast a prime rib, you could practice one before the party*), it also included:

"Also, hosting any type of party, especially Thanksgiving and Christmas, is a thankless task so you should never have to be asked to help clean-up. So [[friend + her brother]], please be prepared to happily help do the dishes and clean-up cheerfully without being asked in all future events."

Condescending pissiness aside, it made me wonder about the default assumption in regards to whether a party host needs help or not (and whether he/she needs to ask.)

Personally I try to be a polite guest and if I arrive a few minutes early or linger a little later, I'll definitely offer to help set/clean up. But even so, my standard assumption is that the host got everything covered and if help is needed, it will be asked and definitely not demanded. And that's certainly how I operate on the gatherings I throw in my little apartment.

But that's my two cents; and hey, holidays sometimes bring out the worst in families. But curious too as to what you assume are host-guest "duties."

*I kind of laughed at this one; it's a prime rib (a.k.a. pretty expensive cut of meat) and I love how harpy aunt is suggesting my friend's fam to buy double and practice on one. Also, it's also a pretty easy to roast one, so more passive-aggressiveness there about the fam's cooking ability (and if you're that unconfident, why not assign that to another relative?) and doesn't the host usually provide the main course?!? Ok, end tangentrant.

No. 188: WP24 (Downtown LA)

2010-12-14T12:49:00.000-08:00

"We're traveling out of the SGV for Chinese food?" asks the Gastronomer as we carpooled down the 110. Indeed, I had the same bewildered thought too ~ but how can we resist a chance to check out bar bites & drinks at WP24, celeb-chef Wolfgang Puck's latest resto housed high in the Ritz-Carlton Residences Tower @ L.A. Live.

Of course, longtime Angelenos know that this is not Puck's first foray into Far East fare. That honor goes to Chinois in Santa Monica, which opened in '83 and put some major steam behind the Pan-Asian fusion movement that is pretty ubiquitous, some say overdone, in the urban food scene now. So color me curious as to what else can be fresh and innovative in this realm more than a quarter century after.

As expected, one of the biggest draw for WP24 is its spectacular view, overlooking the downtown LA skyline and the 110 freeway. Coupled with the modern-chic vibe of the lounge, it's definitely a nice spot to impress a date, out-of-town visitor or business acquaintance.

The drinks we sampled that night all leaned on the fruity side with a slight Asian flair, such as the Pinarita above with Thai basil-infused tequila and pineapple juice and the Pearfect Asian with Absolut Pear, Canton ginger liqueuer & lime. Overall they were a bit too sweet & mellow for me, but I appreciate the slight envelope-pushing aspects of the menu to gently wean the crowd away from the likes of margaritas, cosmopolitans and other vodka-based "-tinis," hopefully over time the bar will develop even more edgier selection for those looking for a real palate challenge worth the ~$16 price tag (maybe pair that ginger with wasabi to clear the tastebuds? how about something with Chinese five-spice to blend with the cuisine? Or an aromatic cocktail with fresh yuzu and jasmine tea? Or better yet, incorporate traditional Asian spirits and liqueurs for a truly fusion cocktail match against the menu!) But for now, Rivera & Cana reign supreme when I wanna get my cocktail on around L.A. Live.

As for the bar bites themselves, it depends on what you deemed acceptable as Asian-inspired fare. My best analogy so far is that this is the equivalent of "modernized, fusion rolls" against traditional sushi (and funny enough, the sushi & sashimi are offered as bar bites here too!) The lounge dishes we sampled included an array of dumpling and spring roll variations, which like the fusion rolly sushi, are very saucy with more richer, more pungent ingredients compared to traditional deal. Symbolic of this is the "dan dan" chicken dumplings we tried, assertive creatures with a one-two-three punch of peanut, garlic and chili -- unlike the more delicate flavors of the steamed, boiled or even pan-fried dumplings that I'm used to. I don't mean it in a better or worse way, just different.

Since I easily admit to indulging in the occasional fusion rolls with spicy tuna, avocado, mayo and teriyaki sauces, there were definitely a few not-quite-authentic fusion treats on here too. My favorites included the tiny dumplings that were huge on flavor with its vibrant chili oil and black vinegar combination that delightfully complemented the rich pork belly filling and the above peking duck rolls that was packed with juicy, moist meat and made for a dippable, finger-friendly variation of the original. Too bad I didn't get a chance to try the baby pork belly bao buns, which were in short supply and high demand @ our tables.

The fusiony sushi rolls were pretty decent too, but I wasn't able to ID this one from that given the hasty pace that they were served and how fast everyone devoured them after, giving me little opportunity to determine what I actually ate.

Overall, lounging @ WP24 was a pleasant experience with a surprisingly number of tasty dishes if one can check their authentically Asian expectations at the door and overlook the amusing redundancy in some menu items, such as the Shrimp Har Gow and Bao Buns. I for one, plan on finally feasting on those bao buns while indulging some classic drinks and maybe a delectable sweet bite, all the while soaking up the glittery landscape of the city.

More photos from the media dinner here

WP24
900 W Olympic Blvd.
Los Angeles, California 90015
213.743.8824

Recipe 24: Slow Cooker Hot Mulled Wine

2010-12-06T11:12:00.001-08:00

This mulled wine recipe is fast becoming my favorite holiday party cocktail to bring to cold-weather potlucks and parties-- steaming hot and bursting with citrus and sweet spice aromas, it's absolutely heavenly to sip on over a chilly night while everyone mix 'n mingle.

And the best part is that prep work is minimal and guests can serve themselves, so you can enjoy the party too rather than obsess about mixing and refreshing drinks. That is until the entire batch disappeared in 30 minutes (which is what happened @ the soiree I brought it to.)

Here's my recipe (adapted from Epicurious' version) that makes about eight five-ounce servings:

Ingredients:
1 bottle dry red wine (I used Old Moon Zinfandel from Trader Joe's, retailed for $3.99)
2 lemons, sliced into wheels
1 orange, sliced into half-wheels
1-2 cinnamon sticks
2 star anise pods
1.5 cups sugar
1.5 cups water
2 teaspoons vanilla extract
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly-ground pepper
3 ounces orange liqueuer (optional, I used Grand Marnier)

Directions:
1. Prepare the spiced syrup (can be done the night before) by bringing the water to a simmer, then add the sugar, vanilla extract & the ground allspice, ginger, nutmeg, cinnamon and pepper - stir until sugar is dissolved.
2. Turn on a six-quart slow cooker to the HIGH setting, and combine the spiced syrup with the bottle of red wine, citrus slices, cinnamon sticks & star anise pods. Give it a quick stir, then cover it and let it sit for about an hour (or when it starts to simmer.)
3. Bring the slow cooker down to a LOW or WARM setting, add the orange liqueur and the mulled wine is ready to serve! (Also, the wine-soaked fruit is absolutely tasty to nibble on!)

And for all those designated drivers and others who'd rather not get spirited away -- I'd imagine this formula to be delightful for a spiced cider too. Just use 25 ounces apple juice or cider in lieu of the red wine -- and of course, no liqueur. Cheers!

No. 187: A return to Kohryu . . . (Costa Mesa)

2010-11-30T09:24:00.001-08:00

. . . and it was every bit as comforting as the first time around (and especially welcoming given the cold snap we've had recently.)

Their signature Kohryu ramen with extra negi; thick pork slices that's not too fatty, springy noodles in a shio soup base that's delicate and clean, tender slices of bamboo, the medium-boiled egg with its gorgeous and delicious tangerine-tinted yolk and, of course, the heavenly aromatics and deeply satisfying crisp from the fresh & fried scallions.

And at $9, not a bad investment at all. So, in short, a sincere arigatou gozaimashita to the staff for their respite from the season's chilly grasp without the out-the-door waits of the other more popular (but not necessarily tastier) noodle houses.

Can't wait to return in the warmer weather to try their cold noodle specialties too (Hiyashi Chuka!)

Kohryu Ramen
891 Baker St. (x-street: Bear)
Costa Mesa, CA
714.556.9212

Recipe 23: Buttermilk Soaked & Poached Turkey Breast

2010-11-26T15:09:00.000-08:00

Since I usually celebrate Thanksgiving with only my mom & pop, our feast is drastically downsized from a traditional one with all the fixings. This year, we only have three sides (oven roasted potato wedges, balsamic-glazed brussel sprouts, stuffing) and just a turkey breast instead of the whole bird.

Feeling inspired by Food, She Thought's buttermilk-poached chicken, I adapted the technique for this year's turkey boob. And the result was most excellent: moist, tender and flavorful with an exquisite sauce from the buttermilk, leftover corn-lemongrass soup in the fridge and some simple spices I have in the pantry. My parents, who usually complain turkey being too dry and bland, finished their portion and picked away at the serving platter until it was all gone!

So I figured I might as well share this "recipe"; hopefully you can excuse the cameraphone pics and the mostly-eyeballed ingredients and instructions, since I didn't think I'd be blogging about it until afterwards.

Ingredients:
1 pound skinless, boneless turkey breast, chopped in half
1 pint buttermilk
4 generous dashes of sea salt
2 generous dashes of ground black pepper
2 generous dashes of crushed red pepper flakes
2 generous dashes of cumin
2 generous dashes of ground ginger
2 generous dashes of garlic powder (garlic salt works too, but obvs. reduce amount of sea salt correspondingly)
1 dash of white pepper
1 pint soup or broth (I opted for Imagine's corn-lemongrass, which I had leftover in the fridge)

Instructions:
1. Night before, in a big measuring cup, combine buttermilk with the spices and pour into a freezer bag/tupperware.
2. Place turkey breast halves in, using hands to thoroughly coat and submerge in the buttermilk mixture. Let soak 8-24 hours.
3. Preheat a medium sized skillet with some cooking oil or butter, then add turkey breast halves with the buttermilk mixture and half a pint of the soup/broth. Bring to a simmer on hot heat, then reduce to a medium-low heat to keep it barely simmering.
4. Poach for about 30-40 minutes (or until meat therometer registers 165F,) flipping the turkey breasts once halfway through. Add the remainder of the soup as needed to the keep the breast halves mostly submerged as the liquid start boiling down.
5. Slice, serve and enjoy. The spiced buttermilk-and-soup reduction can be used as a sauce or dip too!

Potential Eats for Great LA Walk 2010

2010-11-18T22:32:00.000-08:00

Pancakes from Bottega Louie

I'm barely backing from my long weekender Boston (with its plethora of delicious eats and drinks plus lots of walkable trails and landmarks - posts to come!) and already this weekend I'm gonna slip into my sneakers again to partake in the 5th Annual Great LA Walk (my 3rd time doing it,) where it's going back to the trail's roots and tackling Wilshire Blvd. once again, all 15.6 miles of it from downtown LA to Santa Monica.

And in true Urban Hike form, I've started plotting all the possible fun eats & drinks options along/near the route -- so I can keep my tastebuds happy too.

View Great LA Walk 2010 eateries in a larger map

In putting together this list, I aim for places:
1) that are open during that time, obviously (thus my plotting of Bottega Louie and Nickel Diner, neither actually on Wilshire, but they are actually open for breakfast in downtown and walkably close enough for a quick A.M. bite before the Walk commences)
2) where casual/activewear-sporting hikers won't look too out of place (though there are some chic joints on there, though one can sit at the less-formal bar to have a drink & snack while soaking in the scenery and crowd.)
3) and related to #2, places that won't do too big a dent on the wallet.
4) finally and obviously, places I already tried and like, or want to try.

Thankfully, most of the Wilshire stretch has a good deal of fascinating eats, some that are old school classic L.A. (Pacific Dining Car, Kate Mantilini) some for the health-conscious & vegetarian eaters (Greenleaf Chopshop, Native Foods Cafe, Golden Mean Vegan) some reflecting the local-seasonal foods trend (Huckleberry, FIG, Wilshire) a few cute places to grab a quick sweet fix (Sprinkles, Huckleberry) and, of course, plenty reflecting the ethnic diversity of LA's foodscape (obviously, Koreatown restaurants such as BCD Tofu House and Genwa KBBQ, but also more exotic gems such as Ngoma Pan-African.)

So take a look at the list & map, keep your eyes peeled for your favorites and perhaps even join along as I live-tweet my way down the GreatLAWalk route & eat along the length of Wilshire. And if you think I left a must-try off, feel free to let me know via comments -- as I'll likely give the map another little tweak before Saturday.

Finally, the Great LA Walk organizers got some tasty surprises in store for us too -- including a food truck lunch stop by LACMA and an afterparty at Border Grill Santa Monica.

Hope to see you there!

Sweet corn agnolotti @ Rustic Canyon