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Food

  • Sriracha – Much More Than a Condiment in Thailand

    (Gerry Furth-Sides) Flavorful, colorful, almost sculpted dishes are so meticulously researched and prepared that Lum-Ka-Naad deserves a “destination restaurant” designation for its own menu of regional dishes. As one means of introducing Thai food to new people, Alex Amsombolee,  the activist owner of Lum-Ka-Naad R...

  • New Richer Flavor in Stoneridge Covered Berries Still Carries Global History

    s (Gerry Furth-Sides) sRicher new flavor” reader the label on the new packages of Dried fruit company Stoneridge Orchards. And it is true.  They are just a bit richer with all the juicy goodness of the fruit inside.  The chocolate is a deep 70% cacao. With farms and orchards in Washington State, the third-generation grow...

  • New Menu from a Legendary Kitchen at Electric Karma

    (Gerry Furth-Sides) The minute you walk into the protected front entry way of Electric Karma, you know you are a special guest, away from scorching or nippy weather outdoors.  Inside it is always the perfect temperature. Owner Paramijit Singh (shown above) is equally at home in the kitchen or the dining room at his restaurant, ...

  • New Market City Caffe Holiday Menu Celebrates A Quarter Century

    (Gerry Furth-Sides) Veteran propiertors & Wine Makers, Sal Casola Jr and Chipper Pastron, bring back Market City Caffe‘s annual Holiday Menu with Ala Carte Italian dishes large enough to share, both back by popular demand and new, at their most sumptuous ($8-$28) through December 24. Editing note:  I already took out ...

  • Frida Mexican Restaurant: New California-inspired Menu, Old-fashioned Latino Hospitality

    (Gerry Furth-Sides) Frida Mexican restaurant (group) proves that an ethnic restaurant can grow in number and also go casual while remaining  one of the best because of their rich, authentic (consistent) dishes, colorful decor and outstanding hospitality.  Challenging to write about; easy to enjoy. The Frida location in Beverl...

  • New Italian-Inspired Spaghettini Restaurant Cookbook and Ancient Hospitality

    (Gerry Furth-Sides) The absolutely perfect cloudless California weather was the final touch on new Italian-inspired Spaghettini Restaurant’s brand new patio to introduce their new cookbook, From Our Home to Yours by Chef Victor Avila – far out of reach of real world worries. (www.spathettini.com) The 30-year-old Ora...

  • New, Next Generation Flavored “Tender Belly” Bacon and Pork Cloud (Rinds)

    (Gerry Furth-Sides) You notice immediately that the one pound package of   Tender Belly dry cured bacon looks smaller.  That’s because there is less fat.  That’s because the hogs are given enough time to mature, and the bacon is cured for two weeks. So you notice the instant it hits the pan that there is indeed ...

  • New Ethnic Twist to Turkey Tails, SALT Restaurant Confit, Chai Turmeric Tea Brining

    The new tales of turkey “pope’s noses,” Salt Restaurant French turkey confit and East Indian Chai Turmeric brined turkey all have a substantial, if novel, global twist. Let’s start with the tale of the tail or “pope’s nose”, actually a gland that attaches the turkey’s feathers to its ...

  • Casablanca Market’s Finest Moroccan Products Go Global

          We found Casablanca Market harissa- not your typical harissa sauce.  That is because it’s made in Morocco in the most careful way.  Refined and rich, it’s the perfect addition to mild foods such as rice, couscous, pastas, hummus and quinoa.  We’ve put Casablanca Market harissa on every dish possible fro...

  • Jose Cuervo Tequila: Improving with each Next Generation

    The Beckmann family who created the Jose Cuervo tequila company is one of the world’s leading examples of descendants of an immigrant keeping the original vision  of a company while expanding it for two centuries. Family-owned, the company today is run by the Beckmann family, direct descendants of Don Jose Antonio de Cuer...

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