Gerry Furth-Sides

Garcia de la Cruz Celebrates Women’s Month

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(Gerry Furth-Sides) Celebrating Women’s Month with women-founded Garcia de la Cruz! And what could be more feminine than their new Organic Olive Oil Exfoliating Soap and Hydrating Cleansing Soap? We learned that you also need to apply moisturizer after cleansing each and every time! A life (face!)-changing moment. And there is more news!

García de la Cruz’s new Organic Olive Oil Exfoliating Soap and Hydrating Cleansing Soap

And in addition to using the classic and still evolutionary skin products, fine diners can also eat García de la Cruz’ new line of nutritious olives, as well as use the company’s extensive line of olive oils plus balsamic vinegar that revitalize skin and hair.

García de la Cruz in Olive oil in olives and in lip balm

To celebrate the month, García de la Cruz is offering a competition to WIN A TRIP TO SPAIN. Instructions are below on how to enter or go to the Amazing Giveaway Alert posts on the García de la Cruz Olive Oil Facebook and Instagram pages.

The exciting part of this trip in the fall is that it is timed for early harvest, the very thing that makes the olive oil so vibrant and exciting.

The contest –
More good news about where to find García de la Cruz
We always manage to talk a customer into taking a bottle of our favorite García de la Cruz (here Whole Foods)

This woman-dominated business story begins when  Garcia de la Cruz company was founded in 1872. It came about when Federico Serrano Fernandez-Negrete and his wife Adelaida Fernandez-Cuella inherited a grinding mill. The history of this family business began with the purchase of 300 hectares of land in an area known as “El Cerillo”, which they planted with olive trees.

The mountain range is especially welcoming to crops because it runs north-south so the sun remains shining down all day until it slips over the mountains.

Celebrate Pixie season with a cocktail. Secret ingredient is García de la Cruz.
Combining our favorite ingredients Pixie Tangerines and García de la Cruz oil!

In a country marked by poverty and in which the role of the woman was relegated to the home and domestic chores, Adelaida Fernandez-Cuella took the brave decision to put herself at the head of the business while her husband, a lawyer, dedicated himself to his profession and to the public administration. (See top right photo in montage below)

It was in that primitive grinding mil, – with its mule driven stone, a beam press, ceramic decanters, the harvest in the storehouse – that production of olive oil began in home industry style.

The five generations of Garcia de la Cruz

Of the three children in the marriage, it was daughter Guadalupe Serrano Fernandez-Cuellar who took charge of the family business. On the death of her husband in 1931, she took over the management of all the family properties. The situation for the family was affected by the outbreak of the Spanish Civil War in 1936.

After the war shutdown, Adela Aguilar Serrano, daughter of Guadalupe, restarted the grinding mill in 1945 and, in 1950, they modernized the system of production.

Adela Aguilar Serrano married Francisco Garcia de la Cruz. They had twin sons, born in 1933, Manuel and Francisco, who took over the company in 1975.

Demand grew and with it the need to expand the business, and in 1980 the grinding mill was moved from the centre of the town to its present site at 23 Reyes Catolicos Street. By 1998, the year in which Francisco Garcia de la Cruz retired, thousands of olive trees had been planted which guaranteed the finest quality olive, harvested with care and attention, for the olive oil production.

With the arrival of the new century, Fernando and Eusebio Garcia de la Cruz, the fifth generation of the family, took charge of the business. 

With over 145 years experience in the business, Aceites García de la Cruz, has the capacity to export to over 40 countries across the five continents. USA, Japan, China, Italy and France are its main markets. 

And finally another opportunity to go to Spain! This offer is for summer and fall.

Banana Leaf Officially in Blue Zone BCHD!

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(Gerry Furth-Sides) Banana Leaf, Redondo Beach is honored to be an official participant in the Blue Zones Project®. This represents is a community-wide approach to creating healthier and more productive citizens.

Owner-Chef Sri Sambangi proudly places the decal on the window with BCHD’s Jackie Uy, Well-Being Programs Coordinator. The restaurant offers Southern Indian and an American menu in honor of Banana Leaf’s inspiration, writer Barbara Hansen.

The project is a partnership with Beach Cities Health District. Hermosa Beach, Manhattan Beach and Redondo Beach have all placed in the top five of these communities globally!

Banana Leaf Redondo Beach officially a Blue Zone-approved Restaurant

Food and dining are key in this promising evidence-based program. So is community. Here the community came together to meet the staff and enjoy the food at Banana Leaf.

The Blue Zone certification party at Banana Leaf, Redondo Beach

Melissa’s Produce, known for healthy produce, contributed raffle prizes and special Pink Pineapples for the occasion, along with two magnificent food baskets.

Healthy eating with produce and cookbooks from Melissa’s Produce

Banana Leaf Redondo Beach with its South Indian Cuisine is the most recent of the 64 Blue-Zone officially approved Beach Cities restaurants. Special menus and events to follow!

Banana Leaf, Redondo Beach is honored to be an official participant in the Blue Zones Project®. This represents is a community-wide approach to creating healthier and more productive citizens.

The official designation party (photo courtesy BCHD)

The program extends to an international level under the umbrella of by ShareCare. Our favorite Dr. Michael Crupain, advisor and cookbook author, is VP of ShareCare.

For more information please see: www.bchd.org/about-blue-zones-project.

Southern Indian style stuffed eggplant at Banana Leaf, Redondo Beach

Baby stuffed eggplant is the Banana Leaf signature Blue Zone recipe. The southern Indian style dish is rich with peanuts and coconut oil and made with baby eggplant that is more tender and sweet than larger ones. They are available to order online at //Melissa’sProduce

This remarkable eggplant variety is about the size of a large tomato, oblong egg-shaped, with the same dark purple skin as its much larger, more familiar Italian cousin.  But it’s much sweeter and creamier inside with fewer seeds and a medium-thick edible skin that does not require peeling before being cooked. The interior has a creamy texture. 

Southern Indian style stuffed eggplant at Banana Leaf, Redondo Beach

While technically a fruit, eggplant is prepared as a vegetable and found in cuisines worldwide. One of the most versatile of ingredients, eggplant can be baked whole or cut in half, steamed, grilled, sautéed or braised. Because of Indian eggplant’s single serving size, it is perfect for stuffing with other veggies or meats and roasted.

Southern Indian style stuffed eggplant at Banana Leaf, Redondo Beach

This authentic and spicy curry recipe made with tender and small eggplant in a peanut and coconut-based sauce from the andhra cuisine.  The dish is generally served with healthy roti or naan.

The main ingredients and method:

Soak 8 baby eggplants and cook until tender in fresh pan with 2” canola or vegetable oil. Make an x shape in each eggplant. 

Combine an equal mixture of toasted coconut, peanut and white sesame seeds.  Grind the mixture into a powder.  Add Turmeric, chili powder, coriander powder, cumin powder and salt. Stuff the mixture into the eggplant. 

For eggplant 8 brinjal / eggplant, small

  • 1 tsp salt
  • A shallow pan of water fo soaking eggplants

for masala paste:

  • 3 tbsp peanuts
  • 2 tsp sesame seeds 
  • 1 tbsp coriander seeds
  • 1 tsp cumin / jeera
  • ¼ tsp fenugreek
  • 1 inch cinnamon stick
  • 2 pods cardamom
  • 4 clove
  • 2 tbsp dry coconut, sliced
  • 1 inch ginger
  • 3 clove garlic
  • ¼ onion, sliced
  • 1 tsp red chili powder
  •  ¼ tsp turmeric
  • 1 tsp salt
  •  ¼ cup water

for curry:

  • 3 tbsp oil
  • 1 tsp mustard
  • 1 tsp cumin / jeera
  • 1 chilli, slit
  • 2-3 fresh curry leaves
  •  ½ onion, sliced
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  •  ½ cup tamarind extract
  • 2 tbsp coriander, finely chopped

INSTRUCTIONS

  • Make an x-shape cut in the eggplant, stalk still on.
  • soak  for 10 minutes in water, with 1 tsp salt added to avoid discoloring.

Masala Paste

Roast 3 tbsp peanuts until they are crisp.

Add sesame seeds, coriander seeds, cumin, methi, cinnamon stick, cardamom and clove.  Roast on low flame until spices become aromatic.

Add 2 tbsp dry coconut and roast slightly.  Cool completely and transfer to the blender.   Add ginger, garlic, onion, chlli powder, turmeric and salt. blend to a thick paste adding ¼ cup water.

Gently stuff the eggplants by way of the x-shape with the prepared masala paste.

in a large Pot heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.

Sauté onion until it just starts to turn golden. Add turmeric and chili powder. Sauté on low flame until blended.

Add stuffed brinjal into the mix and sauté gently. 

Cover and cook for 2-4 minutes stirring occasionally, adding in any leftover masala paste until and sautéed well.

Add ½ cup tamarind extract and mix well adjusting consistency as required.  Cover and simmer for 20 minutes stirring in between until tender.  The masala ooze out slightly. Add 2 tbsp coriander and mix well.

How it all started pairing Banana Leaf Redondo Beach and Banana Leaf Restaurant

New Ways to Celebrate Ramadan

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Melissa’s Produce fresh international fruits, perfect for  Iftar (break-the-fast) Ramadan feasts

(Gerry Furth-Sides) Fresh fruit from all over the world symbolize the peace we seek at Ramadan. Melissa’s Produce has a dazzling array of suggestions online, along with gift boxes ready to ship.

For more classic pastries, let’s start with Forn Al Hara and Le Mirage bakeries in “Little Arabia” for the first of two month-long Ramadan holiday celebrations.  The joyous bakes made specially for the holy days are filled with the spirit we wish everyone all year.

Ramadan treats at Forn Al Hara: Maneen flatbreads, salad and pastries

Eid al-Fitr is the first one. The second arrives in about two months, Eid al-Adhar.  It is a time for forgiveness and reflection, rejoicing and blessings.  What’s not to celebrate for everyone, and to do this all year?

First up:  Forn Al Hara. Trays of miniature flaky filo dough pastries rolled into what look like fields of edible flowers and dense, moist pastries shaped in flat slabs or mounds appear to undulate across the glass counters in the fading sunlight. 

Neatly laid stacks of plastic boxes filled with a variety of beautiful treats nearly take your breath away.  What a special time in Little Arabia during Ramadan! Our favorite Ma’amoul, an Eid al-Fitr tradition is the highest towering stack.

Forn Al Hara‘s miniature flaky filo dough pastries rolled into what look like fields of edible flowers

Not a minute’s lull between lively customers coming for the best, best savory and sweet dishes or the friendly staff preparing them, fast, fast for Iftar (break-the-fast dinner) orders. 

Customers can arrive to survey the treats and put in an order and then come back for their full meals; call in on the phone, or dine-in to linger and eat. Each order takes about 30 minutes.

Sweetest, talented, Forn Al Hara owner-chef, Muhammad Alam always sent us home with a gift box of traditional Maamoul and ka’ak. 

Forn Al Hara owner-chef, Muhammad Alam and a boxed treasure of Ramdan bakes

Nephew, Nader, capably mans the bustling post, too. His promise to “take good care of us,” turns out to be a table set with a a plate and take out box! Finger food defined!)

Nader, nephew of Forn Al Hara owner-chef, Muhammad Alam

Pistachio paste Ma’amoul, light, buttery and not too sweet is a must-have. It is the bigger cake, bottom row.

Ramadan is not complete without Ma’amoul. These sweet cookies are not only popular  in Lebanon, but in Jordan, Palestine, and Syria too. Crumbly and buttery cookie mounds are as dense as a cake.  

Made with rose water with a filling of dates, walnuts or pistachios, and sometimes almonds.  Sound like a familiar treat? That’s because they are cousins to my (and so many others) absolute favorite. Polverones, the Mexican Wedding Cookie.

Forn Al Hara’s Ma’amoul with pistachios in bottom row, with walnuts at top left, next to anise cookies

Forn Al Hara, 512 S. Brookhurst St, Anaheim,CA 92804, 714.758.3777, Phone: (714) 758-3777.

Menu and details: Fornalhara.com

For more reading, please see //localfoodeater.com/shoppers-guide-to-aneaheims-magical-little-arabia/

Celebrating the Banana’s 125-Year Ethnic History

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Celebrating the Dole 125th Banana-versry (dole.com/125) (photo courtesy of DOLE)

(Gerry Furth-Sides, photos noted when courtesy of DOLE)  (dole.com/125) The year’s list includes an extensive web and social media series of banana tips and recipes, digital downloads, engagement opportunities, competitions and ways to share banana memories. Bobby Banana, Dole’s 7-foot mascot committed to inspiring healthier living will also be making special appearances. 

Cheers for the perfect food: delicious, appealing in texture, healthy, and fun to eat. Plus it comes with its own wrapper.  

Brand new recipes just out are below in the links. The classic Dole Banana Bread recipe, still so popular, is included:


Classic Dole Banana Bread

Stuffed Banana Bread French Toast

Banana Pecan Monkey Bread

Banana Bread Batter Pudding

Recipes classic and new celebrate Dole 125th Banana-versry!

I am such a “banana believer” I eat half of one everyday. And still love them after decades. At the beginning of COVID when all fruit was scarce, I picked up couple of bananas under the trader joe’s corner rounder and felt like I struck gold. 

Cheers to the California cool banana celebrating The Dole 125th Banana-versry 

The DOLE story: The year was 1899 when three Sicilian brothers and their brother-in-law in New Orleans pooled their life savings and began importing bananas from Honduras to give Americans their first taste of an exotic new fruit from South America.Without knowing it, Joseph, Felix and Lucca Vaccaro, and Salvador D’Antoni, had laid the foundation for one of the world’s largest providers of fresh fruits and vegetables, Standard Fruit.

Celebrating the Dole 125th Banana-versry (dole.com/125) (photo courtesy of DOLE)

It would become part of Dole Food Company and the international popular DOLE® Banana and the world’s most popular banana and one of the most-purchased grocery items in history. Before long, the four produce entrepreneurs were operating steamships, growing their own fruit and competing for the ice needed to ship bananas to a hungry and curious world.

Celebrating every morning during he Dole 125th Banana-versry
Take your pick daily before, after and during The Dole 125th Banana-versry

A Dole Banana Hall of Fame will includes  restaurants, people and places who continue to have a lasting appeal on the iconic nature and universal appeal of the fruit.  There will be opportunities to join in on the Banana-versry conversation and share Dole and banana memories through #DoleBananaVersary.

Dole is an industry leader in many of the products it sells, as well as in nutrition education. For more information, please visit www.dole.com. For updated information on the Dole 125th Banana-versary, go to dole.com/125. Use hashtags #DoleBananaVersary, #DoleBananas125, #BananasForTheFuture, #BananaVersary and #Fresh4Future to join in on the conversation.

Also, coming from a European family, one of my most exciting discoveries in college was in the cafeteria with banana bread! Dole has a must-try recipe for “Loaded Banana Bread on their website. Ingredients are mouth-watering AND the healthiest we have seen. They include the following:

  • Nonstick cooking spray
  • 1½ cups white whole wheat flour plus additional for dusting
  • ½ cup coconut sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 5 medium very ripe DOLE® Bananas, mashed
  • ¼ cup almond milk yogurt alternative
  • ¼ cup natural buttery spread with olive oil, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ¼ cup crushed pecans
“Loaded Banana Bread” recipe to celebrate The Dole 125th Banana-versry (photo courtesy Dole)

 And in the healthy eating and living category, it felt so natural when former Dole CEO David H. Murdock opened a 20-acre wellness center complex at the Four Seasons, Westlake. It was located adjacent to the Dole worldwide headquarters, making it convenient for visiting executives. (The headquarters building has since been sold).

Celebrating Health and Wellness Center at 2 Dole Drive during The Dole 125th Banana-versry (photo courtesy Dole)

“The goal of the institute is to promote a healthy lifestyle and teach people which foods will aid longevity,” reported Murdock. By taking a “medical vacation” at his hotel, guests are able to get a snapshot of their current state of health and advice from professionals on how best to prevent illness.

At the time Murdock “hoped to live well past the century mark.” He reached his goal in 2023.

The Dole Packaged Foods North American headquarters building in Westlake Village, CA (Photo courtesy of Dole)

Last but the opposite of least, there is the  The Dole Way, the company’s three-pronged global sustainability initiative. It is part of Dole’s progressive measures to the produce industry, consumers and the planet since 1899.  This ranges from the building of infrastructures and other important social support in communities for banana workers to advances in in research for conventional and organic farming. 

“As the global banana and produce industry has grown because of Dole, so too has our obligation to lead in the protection of people, food and nature for future generations,” reports Oldfield, director of corporate communications for Dole. “Our programs in water management, climate change, waste reduction, employee social equity and health and nutrition are helping to ensure another 125 years of DOLE® Bananas and a happy, healthy global fanbase.”

Celebrating rain forest health helped by Dole during The Dole 125th Banana-versry (photo courtesy Dole)

Ethnic Feasts at Bluewater Grill Tuesday Tastings!

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Catch is in for Bluewater Grill’s Second Tuesday Tasting 2024

(content and photos courtesy of Bluewater Grill) As if sitting at a table overlooking the ocean was not enough, Bluewater Grills’ Second Tuesday Tasting 2024 add to the heavenly experience with a series of one-evening only regional, French and Italian feasts. Chefs go all out at these monthly tastings featuring seasonal seafood and shellfish paired with hand-selected wines, beers or sakes. Just take a look.

Bluewater Second Tuesday Tasting on Feb. 6, 2024: “A Lobster Tail Celebration.” This special feast, dining pairs starts with a sampler platter of two Chilled Prawns, two Ponzu Sashimi Sea Scallops and two Oysters on the Half Shell.

Next, individual own oven-baked, 11-oz. Rock Lobster Tails arrive with added melted butter. Wine pairings include Ruffino Prosecco from Italy for the first course and Acrobat Pinot Gris from Washington state for the second. Cost of this feast is $75.

This extraordinary seafood tasting was moved from Feb. 13 to Feb. 6 in honor of Valentine’s Day. To keep in the spirit, the 11-oz. Rock Lobster Tail and wine pairings can still be ordered off the menu separately on Valentine’s Day.

Rock Lobster Tails served at Bluewater Grill‘s Second Tuesday Tasting 2024

Bluewater Second Tuesday Tasting on March 12, 2024: “A Taste of France.”  Bluewater chefs start the evening with a Caesar Salad of Romaine hearts, anchovies and parmesan cheese. The dishes are paired with Veuve du Vernay Champagne from France.

Bluewater Grill‘s Second Tuesday Tasting 2024

Diners are then treated to the restaurants’ popular Provençal-style Bouillabaisse made with saffron-infused broth, fresh fish, mussels, clams, shrimp, scallops and rouille and paired with France’s Timbach Pinot Blanc. The cost is $55 per person.

Provençal-style Bouillabaisse at Bluewater Grill’s Second Tuesday Tasting 2024

Bluewater Second Tuesday Tasting on April 9, 2024: “A Taste of New Orleans” guests begin a tasty affectionate culinary tour of the “Big Easy” with Bluewater’s ‘Nawlins Shrimp paired with a Charles Krug Sauvignon Blanc from Napa Valley. The shrimp is available on this night only.

 Bluewater’s Seafood Gumbo, created by restaurant chefs in the New Orleans tradition, becomes the special main event of the meal. The hearty soup classic is paired with a Castle Rock Pinot Noir from Monterey. The cost is $55 per person.

The one-evening only Seafood Gumbo at Bluewater Grill’s Second Tuesday Tasting 2024

Bluewater Second Tuesday Tasting on May 14, 2024: “ Jambalaya Jubilee.”  Bluewater chefs “bring the heat” with this two-course feast. It begins with Oysters Rockefeller topped with creamed spinach, Romano cheese and bacon. Next comes Bluewater’s updated version of the spicy Creole and Cajun dish, Jambalaya, with fresh seafood, vegetables and rice. Wine pairings include an Oyster Bay Sauvignon Blanc and Oyster Bay Pinot Noir from New Zealand. The cost is $55 per person.

Bluewater Grill set for a Second Tuesday Tasting 2024

Bluewater Second Tuesday Tasting on June 11, 2024: “Arugula, Avocado and Ahi.” Bluewater’s tangy Arugula and Avocado Salad begin the meal, accompanied by a Whispering Angel Rose from France. Then, it’s the chefs’ Blackened Ahi Tuna, with a version especially prepared for the evening and paired with an Acrobat Pinot Gris from Washington state. The cost is $55 per person.

Due to events popularity, advance reservations are required and can be made here.

Bluewater Grill was established in Newport Beach in 1996, by partners Rick Staunton and Jim Ulcickas. It has since since grown into a classic family of seafood restaurants, located in resort communities. The restaurants are committed to serving guests pristine seafood, sustainably caught, and prepared classically or with a modern twist.  For more of the story, please see //www.bluewatergrill.com/our-story/

BlueWater Grill, 665 North Harbor Drive, Redondo Beach, CA 90277, (310) 318-3474

LA Magazine BEST NEW RESTAURANTS 2024!

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Los Angeles Magazine BEST NEW RESTAURANTS 2024

(Gerry Furth-Sides) Los Angeles Magazine‘s events have always been in our top five. They know how to throw a party even in the far off Malibu hills. That’s because the team does extensive research all year to find the very best. We know. We’ve been to every one. Photos are below.

This season  Los Angeles Magazine BEST NEW RESTAURANTS celebrates at California Market Center on Thursday, February 8th, 2024, from 7:00 pm to 9:30 pm. The 11th annual BEST NEW RESTAURANTS tasting extravaganza brings the January 2024 Issue of Los Angeles Magazine to life. It tastings from best new restaurants present and past, a special selection of boutique wineries, innovative cocktails plus special experiences.

The BEST NEW RESTAURANTS  lineup of participating chefs and restaurants represent the diverse and vibrant Los Angeles culinary scene including Ardor, ATLA Venice, Baar Baar Los Angeles,

 Bar Chelou, Casa Madera, Casaléna, Charcoal Sunset, Dante Beverly Hills, ĐiĐi, Donna’s, Espelette Beverly Hills, Hank’s, 

Hanks Palisades will be at the Los Angeles Magazine BEST NEW RESTAURANTS 2024!
Hanks Palisades is coming to the Los Angeles Magazine BEST NEW RESTAURANTS 2024!

Also featured: LAVO Ristorante, Loreto, Love & Salt, Mirate, Mr. T Los Angeles, OMG Kabob, San Laurel by José Andrés at the Conrad Los Angeles, Saucy Chick Goat Mafia, Thai Central Cuisine, Tenkatori West L.A., Uchi West Hollywood, XUNTOS, andYakiya.

2024 Desserts include BAKE SOME NOISE, Bertha Mae’s Brownie Co., Etoile Filante Patisserie, and I Like Pie Bake Shop.

Bertha Mae and perfect brownies coming to the Los Angeles Magazine BEST NEW RESTAURANTS 2024

Wines from renowned wineries will complement the delectable culiary fare.  The impressive  selection includes Bernardus Winery (Santa Lucia Highlands), Croix Estate (Russian River Valley), Flanagan Wines (Sonoma County), Frey Vineyards (Mendocino).

More wineries include  Innumero Wines (Sonoma County), Lasseter Family Winery (Sonoma Valley), Limerick Lane Cellars (Sonoma Valley), Michael Mondavi Family Estate (Napa), Miner Family Winery (Napa Valley), Mt. Beautiful Winery (North Canterbury, New Zealand), St. Supéry Estate Vineyards & Winery (Napa Valley), and Thibido Winery (Paso Robles).

The event proudly partners with Milagro Tequila, Knox & Dobson, Caffe Luxxe, Mezcal 33, Mountain Valley Spring Water, Asahi Shuzo, and Dassai Sake along with our non-profit partner Chrysalis whose contributions make this epic culinary and beverage celebration possible.

Knox & Dobson is coming to the Los Angeles Magazine BEST NEW RESTAURANTS 2024!

Ticket Information: The 11th annual BEST NEW RESTAURANTS will take place on Thursday, February 8th, 2024, at California Market Center in the heart of downtown LA from 7:00 pm to 9:30 pm and this is a 21+ event. Tickets are on sale now for $125.00 per person. For more information and to get your tickets today, please visit LAMag.com/Tickets.

The fabulous event producer coming to town: Los Angeles Magazine BEST NEW RESTAURANTS 2024!

LOS ANGELES MAGAZINE  is the single most powerful media resource in the region, defining L.A. through thought-provoking lifestyle and investigative journalism. Its authoritative voice delivers award-winning content and events that encourage Angelenos to discover and engage in our city in ways that are most meaningful to them. It is the magazine’s mission to support Los Angeles in the endeavor to become one of the most dynamic global cities of the 21st century.

Coming to town and looking for you at the Los Angeles Magazine BEST NEW RESTAURANTS 2024!

The publication has chronicled life in the second-largest U.S. city since the magazine’s founding by Geoff Miller in the spring of 1961. The definitive resource for Angelenos, Los Angeles covers the people, food, culture, arts and entertainment, fashion, lifestyle, and news that defines Southern California with a signature mix of feature-length writing, service journalism, investigative reporting, and design. Led by editor-in-chief Shirley Halperin, the magazine has been the recipient of four National Magazine Awards in addition to numerous other industry honors. The publication’s full masthead can be found here.

Follow Los Angeles Magazine for the latest updates on Facebook @LosAngelesMag and Instagram @lamagfood

Ethnic Health Food Expert Dr. Michael Crupain, MD, MPH

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Michael Crupain, MD, MPH

(Gerry Furth-Sides) Michael Crupain, MD, MPH is executive vice president, clinical operations, at Sharecare. A board-certified preventive medicine physician whose mission is to make the world a healthier place. Dr. Crupain is a multiple Emmy® Award-winning producer and author of the best-selling book “What to Eat When,” the sequel “The What to Eat When Cookbook,” and “The Power Five: A Cookbook,” which we wrote about on LocalFoodEater.com.

And yet he apologies when he doesn’t get back to your instagram message within a couple of hours! This Renaissance Man of the culinary world cheerfully and candidly tells his inspiring story. is also the poster boy defining having a passion and taking it where it leads for a wildly successful career.

This also includes knowing when to leave a path behind, as Dr. Michael did albeit reluctantly, with his original goal of being a brain surgeon. Being invited to cook on the week-ends in the kitchen’s of New York’s best restaurants, when he was attending medical school (!), supported this choice. He mentions this with appreciation,

An award-winning medical expert appearing on nationally recognized television programs – including “Good Morning America,” “Today,” and his own PBS special – Dr. Crupain spent a decade working in the media to help empower the public to live their healthiest lives. Working to improve the quality of medical information presented in daytime television, he oversaw investigative reporting that helped protect consumers from medical scams and initiated public health campaigns to combat addiction.

Previously the director of food safety testing at Consumer Reports, Dr. Crupain ran large studies on contaminants in everyday foods in an effort to educate consumers and drive policy change. His work often became cover stories for the magazine and led to U.S. Food and Drug Administration action on issues including arsenic in rice, pesticides in produce, antibiotic-resistant bacteria in meat and poultry, and mercury in fish. During his time at Consumer Reports, Dr. Crupain was appointed by the secretary of agriculture to the U.S. Department of Agriculture National Advisory Committee on Meat and Poultry inspection.

Dr. Crupain completed his undergraduate degree at Duke University and received his medical degree from New York Medical College. He completed two years of neurosurgery residency before leaving to join a startup biotech company as director of regulatory affairs, quality assurance, and clinical affairs. He went on to complete a residency in preventive medicine and obtained a Master of Public Health degree at the Johns Hopkins Bloomberg School of Public Health, where he is also a member of the faculty. A fellow and board member of the American College of Preventive Medicine, Dr. Crupain frequently serves as a medical expert for a wide variety of media outlets.

Dr. Crupain is passionate about an all-encompassing, 360-degree view of health and the intersection of food and well-being, and he loves to cook. When he’s not at work or in the kitchen, he enjoys building furniture.

Historic Ruth’s Chris Steakhouse Updates Itself

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(Gerry Furth-Sides) Ruth’s Chris Steakhouse has a new home in Woodland Hills, not too far away from the original. The spacious corner location at 5919 Canoga Avenue is a perfect fit for Ruth’s Chris unique dining experience, especially the steaks ceremoniously served on 500-degree sizzling plates.  (For more information, hours of operation or to make a reservation, please visit //ruthschris.com/woodland-hills/ or call (818) 227-9505.)

But the real story is that this restaurant institution, that has always prided itself on unique methods of preparation and southern hospitality, may have updated its decor, but the food and service are still as wonderful as ever. And research backs this up.

continuously in surveys conducted by companies ranging from J.D. Power and Associates to Newsweek and Statista’s 2023 “America’s Best Customer Service” rankings.  

With 300 brands on that list — based on over 4 million pieces of consumer feedback on over 3,000 businesses during the past year, Ruth’s Chris was in the top 50 and a top three brand in the upscale chain restaurant category for service, experience enjoyment and pricing.

The Cowboy Ribeye, a perfect medium rare at Ruth’s Chris Steakhouse, Woodland hills

The new Woodland Hills Ruth’s Chris restaurant promises to bring “an exquisite dining experience.” And it makes good on its promise. The huge 10,139 square-foot space, feels homey, organic and still spiffy, with very few walls. It’s as perfect as New Orelans, fun and fashionable, for a spontaneous meal out or the most formal occasion.

A wonderfully contemporary, inviting dining room at Ruth’s Chris Steakhouse, Woodland hills

The space is thoughtfully designed to provide a comfortably elegant, warm, and welcoming time. Familes, couples and groups of friends fill each room. If there is any downside for me, it’s that photographs do not do it justice.

A wonderful table next to a window, with a view of the dining room at Ruth’s Chris, Woodland Hills

Ruth’s Chris has a reputation for the finest steaks, the best service, and southern hospitality since the first restaurant opened in New Orleans in 1965. The restaurant also considerately offers guests fresh seafood as meals or “complements” to the steaks, along with tempting scratch-made vegetarian dishes, desserts, craft cocktails and choice wines.

Our main meal for two at Ruth’s Chris, Woodland Hills: Cowboy Ribeye Steak, Creamed Spinach, Sweet Potato Casserole, Stealk & Lobster

To start off the meal, a little loaf of bread right out of the oven arrives a little tub of spreadable butter. This could make an entire meal for some diners.

A piping hot loaf of bread at Ruth’s Chris Steakhouse, Woodland Hills
We could have also made a meal of the silky Lobster Bisque with layers of flavor at Ruth’s Chris Steakhouse, Woodland hills
Happy servers make the food taste even better at Ruth’s Chris Steakhouse, Woodland Hills

The company’s perfected broiling method and seasoning techniques ensure each cut of USDA Prime beef arrives cooked to perfection and sizzling on a 500-degree plate. Representing the highest-quality beef, these cuts are really well marbled and hand-selected for thickness and tenderness. Our server, Jarred, explained this in detail.

The 6 oz filet accompanying the buttery cold water lobster tail was also “buttery” with lots of flavor.

Steak and Lobster at The Cowboy Ribeye, a perfect medium rare at Ruth’s Chris Steakhouse, Woodland Hills

Our wonderful server, Jarred, also cautioned us about touching the plate while offering a glass of “The Featured Pour” and our favorite Caymus Cabernet Sauvignon from Napa Valley. The bold and structured wine is rightfully known for its “notes of cassis, cocoa and dark blue fruit”

Professional, fun Jarred serving our Cayman Cabernet Sauvignon at Ruth’s Chris Steakhouse, Woodland Hills
Perfectly seasoned, substantial but light, fresh creamed Spinach is must-have at Ruth’s Chris Steakhouse, Woodland Hills
Ice Cream added to the Sweet Potato Cassarole is the “house secret” and why not? at Ruth’s Chris Steakhouse, Woodland Hills
Decadent, house-favorite Flourless Chocolate Cake with gooey Ganache inside at Ruth’s Chris Steak House, Woodland Hills!
the gooey Ganache inside The Flourless chocolate Cake at Ruth’s Christ Steak House, Woodland Hills!

There was nothing the staff wouldn’t do for us. When Jarred explained that no open alcohol bottles could be moved from the original Woodland Hills location, so no grappa here. The bar substituted cognac for the espresso “caffe correcto.” It worked for us.

Cafe Correcto finishes off a perfect holiday feast at Ruth’s Christ Steak House, Woodland Hills!

Adjacent to the main dining room and casual dining room with few full walls are a luxurious bar and bar dining area, and a patio with ample seating. There is also a private board room and two private dining rooms. 

An airy, posh private room at Ruth’s Chris Steakhouse, Woodland hills

Seasonal offerings at the bar include the Filet & Cabernet Pairing available ($38), which includes a 6 oz. Filet topped with three large shrimp alongside a refreshing glass of DAOU Cabernet Sauvignon. Also on the menu: a Fireside Old-Fashioned Cocktail handcrafted with Elijah Craig small batch bourbon, Demerara syrup, Amaro Averna, Angostura and chocolate bitters for $17.

Ruth’s Chris Woodland Hills Happy Hour includes mouthwatering food and full-size appetizers, hand-crafted cocktails and wine starting at only $9 from 4:00p.m. – 6:00p.m. every Sunday through Friday. Seating is on a first come, first served basis at the bar; no reservations are taken.

Thank you Nathan Ben, and also the staff for making our visit so memorable at Ruth’s Chris Steak House, Woodland Hills

Ruth’s Chris Steak House was founded by Ruth Fertel 58 years ago in New Orleans, Louisiana. A former administrator at Tulane University, Ruth had a recipe for everything, from signature sizzling steaks to hospitality. Also had a sense of humor and when the name was required to add the apostrophe and “s” she chuckled that it was an annoying tongue-twister.

She learned the business from the ground up, including butchering, after she bought a restaurant on a whim to support her sons’ university fees. This wildly successful formula proved how one neighborhood eatery can become the largest collection of upscale, international steak houses, with over 150 locations around the world.

Founder Ruth Fertel of Ruth’s Chris Steak House, now in Woodland HIlls

As part of the pre-opening celebration for the relocated restaurant, Ruth’s Chris Steak House hosted a special VIP dinner with community leaders, business owners and Ruth’s Chris executives where 100% of the proceeds from the evening were donated to Los Angeles Regional Food Bank.

A charity donation from the new Woodland Hills Ruth’s Chris

Ruth’s Chris Steak House, 5919 Canoga Ave., Woodland Hills, CA 91367, For more information, hours of operation or to make a reservation, please visit //ruthschris.com/woodland-hills/ or call (818) 227-9505.

Quince: Rewriting Ethnic History

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(Gerry Furth-Sides) The first time I saw quince was in the form of paste. Owner Alex at La’Española showed me the inviting flat, gelatin rectangles when I wrote about Spanish Thanksgiving and the dishes that would have been served at the event. I fell in love. Slices were the perfect board match for rustic bread, manchango cheese and almost fig bread.

The shopping list for a Spanish Thanksgiving with Quince Paste
The familiar Quince Paste from Spanish

So this year when Melissa’s Worldwide Produce introduced Quince I had to try it. The retro packaging alone is enough to make anyone fall in love with it.

This turns out not to originate in Spain at all. Another surprise was when I talked to my own family about it, turns out that both sides not only know of it but are very familiar!

Quince tarts were my mom’s brother’s favorite dessert in Czechoslovakia. My only aunt on my dad’s side of the family had a quince tree growing in her Larchmont, New York garden and made desserts. My cousin remembers her mom saying about the fruit that requires so much care, “they such are a nuisance!”

Quince does turn out to be the only member of the genus Cydonia and is native to Iran, Turkey, and possibly Greece and the Crimean Peninsula. The fruit has a strong aroma and is astringent in the raw state but makes an excellent preserve and is often used to give flavor and sharpness to stewed or baked apples.

Nilay Senel told us that the quince in Turkey is softer and can be eaten raw, as well as in compotes and sauces.

Just ripe quince from Melissa’s Worldwide Produce

“Membrillo” is the diminutive of “mimbre”. Quince has always been prized for its medicinal properties, and is known to have been cultivated in ancient Babylon. The Greeks were familiar a common variety of quince grown in Crete, in the city of Cydon, hence its scientific name of Cydonia oblonga.

The quince is native to the Caucasus and northern Persia, but cultivation spread to the eastern Mediterranean basin. Some theorize that the forbidden fruit of the Garden of Eden was a quince. In Greek legend Helen of Troy bribed Paris to award a quince to Aphrodite as the prize in a beauty contest. This started the Trojan War.

It’s a pome fruit, related to apples and pears. The ripe quince is a waxy yellow. All commercial varieties are too hard, sour and astringent to eat raw, but the quince’s whitish-yellow flesh softens and turns an attractive pink when cooked. Its high-pectin content makes it ideal for preserves, and its sharp, distinctive flavor complements a wide variety of dishes.

We added fresh Melissa’s Worldwide Produce apples and pears to one batch of sauced q

Melissa’s worldwide Produce fresh Qince, chopped and simmering for two-plus hours

Medieval cooks regarded the quince as the most useful of fruits and spiced it with pepper, ginger, cloves, cinnamon and nutmeg. At medieval courts and banquets, nobles enjoyed quince jelly for dessert: cotignac in France, cotogna in Italy, and carne de membrillo in Spain, all still popular. In Tudor and Stuart times, quince marmalade, wrapped in gold foil, was regarded as an aphrodisiac.

Quince was probably served at this Spanish Thanksgiving, the first Thanksgiving, 1565, in America

The persistent tart flavor of quinces counteracts the greasiness in meat and fowl dishes in rich cuisines, notably in Germany, Latin America and the Middle East. In Persian cooking, with its tradition of meats and sour fruits cooked together, there are many recipes for meat and quince stews. In Britain quince sauce is a traditional accompaniment to partridge, and the French roast quail with slices of the fruit.

Roasted quince from Melissa’s Worldwide Produce (which takes three times as long as apples!)

In America quince have been popular since Colonial times for making jams and jelly, since they’re very high in pectin. Another common use is to add slices of quince to apple pie, which adds a fragrant, spicy dimension to the flavor. We made a gallette and would do this again (and again!)

Our Galette with fresh quince from Melissa’s Worldwide Produce

The main variety at commercial markets is the Pineapple, from California, where about 300 acres of quinces thrive in the San Joaquin Valley south of Fresno. The season runs from August into January or February, when a few quince are imported from Chile.

We were so excited to see a quince named after David Karp at Rainbow Nursery!

Banana Leaf and the Hyderabad Legacy

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(Gerry Furth-Sides) Chef-owner Sri Sambangi’s mission to share his authentic Southern Indian culinary heritage began as soon as he came to America. After all, this is the food of kings and queens. Royalty at its best.

Southern India

Inherited and improved upon through the centuries, royal and homespun specialties star in a dazzling array of Hyderabadi fare. It is famous for airy, full-flavored biryanis and curries. This special Indian food feels satisfying and is to your all round health.  

Sri was raised in  just east of the famous Hyderabad. Gateway to the north, the area also boasts lush tropical and coastal fish dishes. 

Rice is a regal specialty in Southern India

Like many other Indian computer engineers in America, Sri was inspired to learn to cook his favorite dishes because he missed his mom’s food. Not only did he learn the mom in Southern India, he learned from professional chefs and homecooks whenever he found a worthy dish while traveling in India or the United States.

Sri teaching a class at home to food writer, Barbara Hansen

Banana Leaf catering was actually created by popular demand when Sri (Chef-owner, Sri Sambangi) catered meals for his daughters’ dance recitals and holiday boxes for the community. And even today he’s happiest when his two daughters, Neha and Shreeya (in the picture above) are working alongside him. 

Sri with daughter Neha at a catering party
Daughters Shreya and Neha help at the Banana Leaf restaurants

Party guests and critics alike love Banana Leaf Catering Company Chef-owner, Sri Sambangi  for his signature bold, beautiful, authentic, full-flavored food and unerring palate. 

Banana Leaf Catering
Banana Leaf Catering Samosas
Banana Leaf Catering

Guests do not leave even one of the hundreds of identical appealing Banana Leaf special occasion spiffy meal boxes served at dance recitals, weddings, holiday and birthday party feasts.  Sri’s devoted regular following covers Southern California.  Happy guests range from Orange County to winery pairing dinners in Paso Robles.

Intricate biryanis have always been a favorite.  In fact, Sri’s collection of six Indian restaurants began when he took over a friend’s famous biryani kitchen to save it. In addition to traveling regularly to India for updated full menu ideas, Sri offers the most special, seasonal dishes from the 900 restaurants represented by his ten-year-old branding and delivery liaison company, plus the most popular ones from his own places. 

Banana Leaf Catering creates a regal dish of homespun gourd vegetables

Another element of Sri’s ongoing mission of championing South Indian food is to raise public awareness of smaller, quality authentic regional Indian restaurants.   

As a high tech entrepreneur, Sri brings his financial expertise and backing to restaurant ventures as a commercial partner.  It includes decades of experience in online branding, along with an unerring palate and vertical knowledge of Indian cuisine.   

Sri financed AKBAR restaurant in Pasadena in 2023

Delhi Belly Delhi Belly in Alhambra, California is one example.  It’s chef-partners are culinary and hospitality school graduates who add a refined French technique touch to the cuisine.  The successful restaurants he championed that turns two years old in 2024.

Founder chef-partner Sagar Ghosh of Delhi Belly
Delhi Belly’s Pani puri fit for royalty
Chef-partner Sourav Biswas at Delhi Belly – always a chef-partner on site

Sambangi founded Clorder, Inc, to initially fulfill this goal.  This White Label company provided branding plus online ordering solution to enable small restaurants to target-market themselves directly.   Sri’s career covers 20-plus years of tech industry experience where he successfully completed the  PO journey from the early-stage startup phase to the public company at CSOD (Cornerstone OnDemand in Santa Monica, CA) (NASDAQ: CSOD).   

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