Gerry Furth-Sides Archives - Page 83 of 85

New Owners Amp Up the Indian KARMA in Valencia

November 8, 2015 Comments Off

(Gerry Furth-Sides) When the owner is the chef you know the food will be as it gets, and Chef Sonni of Karma, Valencia proves the point. The front of the house is exuberantly well-attended by Alfred Godinho (Goa) and Dustin Pausha (Bombay) who are as adept and excited about their new list of spirits as they are with the food on the menu. You really feel they are happy you have arrived.

Chef Sonni honed his skills in Los Angeles’ finest Indian restaurants before he purchased Karma from the Singh family owners, who earned every dining award in the area. Elegant, sumptuous Karma is very much in fashion in a well-planned shopping center in Valencia, the tony suburb only 45 minutes outside of Los Angeles. Rich burgundy, chocolate, pounded metal and wood provide a sophisticated yet organic feel to the room, which has high ceilings for an airy feeling and well-spaced banquets and tables to make it interesting.

I must confess that as elegant and refined as the sit-down menu promised to be, the long buffet is just as enticing. As we entered the door just before the restaurant opened, servers were carefully putting their finishing touch on the long buffet on one wall, smells wafting from the kitchen with all the fresh ingredients prepped right behind it.

I took in the fragrance of food and had to sample the tempting potato wedges (pretty much prepared for the kids and non-adventurous eater customers) not the buffet. Evenly seasoned, tender inside and with just the hint of crunch on the outside, I could have finished the pan.

Every single dish in this restaurant proved to be as inviting with layered, refined flavors and a subtle heat that lingered just long enough.

Dustin is one of the life-long dedicated hospitality mavens. We laughed when he told us that the lassi (one sweet and one with fresh mango pulp) were in tinted glasses – fun and still sophisticated.

The assorted Appetizer Plate started the meal off with taste and visual appeal. The platter includes piping hot Shrimp Pakora Fresh, sweet, good-sized prawns are almost the size of the poultry, in their coat of fried chickpea flour. A squeeze of lemon brings out the flavors on the proteins. Paneer (spinach) pakora proved even crunchier and more tender than the potatoes, mildly spiced batter and are enhanced by a dip in one of the chutneys provided.

The classic Mint, Mango, Tamarind Chutneys plus yogurt based Raita were served in the most elegantly folded napkins. At this tasting lunch, it was very tempting to finish every dish that came out.

Garlic, Sesame and Olive Naans served not only fresh out of the oven but steps away defined Naans, being crispy and chewy at the same time. A thin layer of minced green olives and spices became the Olive Naan spread. This new version is topped with a thin layer of minced green olives and spices.

We watched the chef with with the 800 degree tandoor oven. He pulled at the elastic dough to shape it, then slapped onto the side of the side of the oven,

wearing a thick glove on one hand and using a folded towel for protection in the other.

Tandoori fish, , lamb and goat, along with chicken, are skillfully skewered onto strong, metal rods and placed in the tandoor to smoke and cook, seared for a crispy skin.

One way to sample each one is for the Mixed Grill, which included chicken, shrimp, lamb in the form of tikka (small pieces) and kebabs (skewers), the method that originated in India and was carried to the world by way of Persian invaders.

Classic dishes to try include the Aloo Gobi, Roasted cauliflower and potato, Lamb curry, lamb shish kabobs, and the classic desserts.

The Peacock symbolizes beauty and serenity in the Indian culture, and this is exactly the feeling of Karma in Valencia. At the same time, Chef Sonni, Alred and Dustin have creating the most enveloping energy buzz. One minute the dining room is just about empty and when you look up there is a full room of families with young kids, long tables of young workers and a few retirees seated around you, all having a good time. We’ve been to the restaurant in scorching heat, and the first cool day of autumn where the rows of trees circling the center are still fire-red, and Karma is the same oasis, a local favorite that is the calibre of destination dining.

Karma Indian Cuisine & Bar, 23460 Cinema Drive, Valencia, CA 91355, 661-288-0080 , www.karmavalencia.com

Top 100 List: Mayura Indian Restaurant in Culver City

November 7, 2015 Comments Off

Venice Boulevard in West Los Angeles, with its many blocks dotted with Indian restaurants, sweet and spice shops and even a major temple, has evolved into a “Little India” second only to Artesia. And Mayura Indian Restaurant has become the official star of the show, in part due to the blessing of a prominent LA Times writer’s top 100 list.

This is your new savory bakery with dough starring in half the menu sections. Perfect and unique dosas, uthappam, idly, naan, kulcha, parathas, porotta, poori, chapatti and roti, every one of which will make anyone forget the word, paleo. The treats are stuffed with or served with chutneys, veggies, potato, tamarind instead of more butter and jam.

There are close to 20 Dosas, paper-thin crepes made of fermented rice and lentil batter, grilled to a crispy gold and prepared with an abundance of ghee. To give an idea of how thin the dosa dough among their list of 22, the crepes are accurately labeled “paper.” (filled crepe like) Spring dosas are filled with carrot, pea, potato and other veggies. The piped mashed potatoes may seem like too much “frosting on a starch cake,” but they to go together perfectly with the dosa.

Samosas and the crispiest pakoras, served with mint chutney and raita look and taste as festive as a Christmas wreath. Flavor, texture, heat and color reign here.

There are Uthappam (very large, fermented rice and lentil pancakes), that are layered with veggies, such as peas, carrots, onions and/or chilies and folded over.

Idly (steamed fermented-lentil and rice cake patties look and taste a lot like very dense Chinese bao. Of course, it is easy to eat a plate of them rotating all the condiments. These are also served with sambar, a broth-like liquid.

Appam, look as delicate as snowy white lace handkerchiefs dropped onto a plate, taste as light as they look, and yet boast deep intense texture and flavor.

Poori, deep fried whole wheat puffed bread. Fried to a crisp chickpea flour coated veggies serves with mint, tamarind chutney.

And naans! There are plain Naans cooked in a tandoor, Naans topped with Garlic/Ginger/Onion, Naans topped with melted butter and Naans topped with cheese. Kulcha is Naan stuffed with freshly chopped onion and sprinkled with herbs.

Rarely found Kerala style dishes make up the rest of the menu, including Fish Curry a must-try, signature Kerala dish cooked in savory gravy ($9.95) Fish curry, Avial (as a starter or entre), Kerala a Kerala-style dish of julienne vegetables sautéed with coconut, which has made it onto many local Indian menus. Another famous dish is Vegetable Biriyani, the dish famous of trade spices and also a favorite to the north on the coast.

Mayura Indian Restaurant sits,almost hidden, in the middle of a congested corner strip mall. Inside it takes a minute or two after you enter to sort out the L-shaped room its front jumble of a wall buffet, communal and smaller and booths along the back wall. Shabby-chic white chair covers add a surprising party atmosphere. At a birthday lunch we hosted there recently, no one wanted to leave even after three hours.

The Anijan family-run restaurant has both a halal (meat following Islamic religious code) and a vegetarian kitchen. While southwestern at its roots, the owners include what they deem popular with customers, naturally from the north, like most Indian restaurants. While a many-layered place, it is well thought out by Padmini Aniyani, who puts her doctorate degree in business and marketing to good use. This includes pretty , matte-finished take-out menu with photos, plus Indian celebrities and notables lining the wall above the buffet .

The Mayura kitchen specializes in dishes from the owners’ home area of Kerala on the southeastern border of the country right on the Arabian Sea. A 1500 year old spice trade that evolved the region into one of the most cosmopolitan in India earned it the name, “Spice Coast”. Renowned for Malabar Black Pepper, cinnamon, cardamom and curry leaves, the cuisine also incorporates a lot of bananas and coconuts which grow in the area. Nayar Hindus, Muslims, Syrian Christians and even an ancient community of Jews all have an influence on the culture.

Nearby, the more colorful and contemporary, Annapurna Southern Indian Cuisine, also features dosas and superb Southern Indian Cuisine (//localfoodeater.com/ Annapurna-Indian-Vegetarian-Restaurant-in-culver-city).

Mayura, 10406 Venice Blvd., Culver City, 310-559-9644, (//www.mayurala.com/)

Wheel House in Culver City Adds Spirits to Cheese

November 6, 2015 Comments Off

Wheel House Cheese Shop now offers a thoughtfully curated rare and exclusive selection of hand-picked, small-production, Wine, Beer and Ciders to pair with its vast assortment of fromage, charcuterie and other products. RA_I3K0bP_OZEaFXNxwF2sKCzK-GKJ-mA1yBjPMFwHY,2dpBvEMzqtgYbEBcRQu1CfB4z7LwGIV_yzJ_fCozuUM,nXfaskUwsl30Da5bu8qZG_Wn12MKWOe36_O_LiaBXz8 New offerings include more than 30 Wines, over 20 Craft Beers and three Ciders, though owners Alex Josef (with Steve Jones, above) plans to continually rotate and grow this collection. The two are devoted to fine cheeses and helping their guests understand and enjoy them, too. ZSCm3_hMJhZhXstZhWSTwK-UnnclpdniZWwWh36m94k,1y_DxtCvKhlF9nviFrhyyBZ7Ds78wAKiQ0NuNX3TMww,BZ8Br3AkUTZkQveZXrSo-32--T-ejtG1PhOMXwcr708

Wheel House Cheese Shop has made its mark at the definitive source for all things cheese since opening in mid-2014 with its evolving assortment of cheese (more than 100 selections representing at least a dozen countries), plus 15 to 20 fine cured meats and charcuterie items, dozens of gourmet accompaniments ranging from jams and spreads to crackers and pickles.

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It was a bold move on the part of owner Alex Josef to move to Washington Boulevard which is fairly barren of shops other than our pioneering chocolate friend, Patrica Tsai at Choco-Vivo across the street. We were especially impressed with Jet Lin’s selections and help from our first visit.

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Wheel House Cheese Shop owner Alex Josef explains, “Every bottle we offer lists its own tasting notes below it, along with what it best pairs with. Additionally, our cheese mongers are always happy to make pairing suggestions. This is meant to be a non-intimidating experience for everyone, beginner to expert.”

Among the more noteworthy Wines are the 2012 Irreverence Vintners Reserve Merlot from Napa Valley, which boasts a complexity that, Josef says “will restore your faith in this oft-maligned grape.” He recommends the wine be paired with the Cabot Clothbound Cheddar, a lactose-free cheese that is savory and slightly tangy with a smooth caramel finish.

Other wine and cheese recommended pairings from Josef are the sweet and mild Brabander Goat Gouda, which goes best with a light and fresh white wine like the Blondie Chardonnay because of the Gouda’s buttery flavor and texture. The best partner for the smooth triple crème Brillat Savarin, is the Ruggeri DOCG Prosecco from Valdobbiadene, a wine growing region that is located just below the Alpine areas of Veneto, which provides a perfect climate for a “cool” variety of grapes. This wine is light, bubbly and refreshing with a long fruity finish; the best relief from this Angeleno Autumn.

Craft Beer and Cider selections. For blue-cheese fans, Josef likes to pair Stilton with Galaxy White IPA, a spiced Belgian wheat beer from Anchorage Brewing Company in Alaska that is brewed with kumquats, coriander and peppercorns. A hearty cheese like Hook’s Ten Year Cheddar, with a full, rich and cheddar finish, goes best with the dry and tart Wandering Aengus Wanderlust Cider and the Maredsous 8 Brune, a Belgian Duvel from the Benedictine Abbey tastes great with Oma, a popular washed-rind cow’s-milk cheese from Vermont – which has become a regular in our own home fridge.

A new menu includes a small set of made-to-order Sandwiches: a Caprese made with mozzarella, fire-roasted tomatoes and basil grown on the shop’s back patio; a Salami & Brie featuring Fromager d’Affinois and jalapeño jelly; and the Ham & Swiss made with French ham, Red Witch Alpine Cheese and grape mostarda. There are also three special Boards patrons can order to try out the shop’s special selections.

The next class session, Dairy and Vine 101, features a lesson on pairing wine and cheese (with samples) followed by Entertaining with Cheese: Building the Perfect Board hosted by Josef himself.

Wheel House Cheese Shop will also be selling holiday Gift Baskets and Specialty Platters with house-curated selections of cheese, charcuterie, wine, beer and cider.

Wheel House Cheese Shop is open on Tuesday, Wednesday and Thursday from 11:00 am to 8:00 pm, Friday from 11:00 am to 9:00 pm, Saturday from 10:00 am to 9:00 pm and Sunday from10:00 am to 8:00 pm; For more information, please visit www.wheelhousecheese.com or call 424.289.9167.

New Spice Affair Restaurant Updates Authentic Indian Cuisine

November 4, 2015 Comments Off

(Gerry Furth-Sides) Spice Affair looks to fill big footprints in its Beverly Hills home on Restaurant Row. It replaces Gaylord’s and Tanzore (all in the same family) with brand new owners and management on a street where size and opulence once reigned. These days, all but historic institutions, such as Lawry’s The Prime Rib next door, are scrutinized by every critics. The world-renowned SLS Bazaar across the street is one of the few new places to have made it in the last decade.

In less than a year, Spice Affair has backed its claim of being “the ultimate Indian indulgence” and achieved status as the “buzz” of the foodies with its own California and contemporary versions of authentic Indian fare. This is not surprising because sophisticated owners Sonia Batra and Puneet Chandak, are used to such scrutiny, having honed their skills with their first Indian restaurant, Broadway Masala, in Redwood City, which earned a Michelin-star rating. Anupam Bhatia creates all their restaurant menus and also oversees the cocktail list. Chef Nimish Bhatia is the chef.

From the moment you walk into the exotic bar and lounge, the staff is professional, welcoming and accommodating. Even in low light the special stone bar glows to the ends of the room. The bartender was only to happy to substitute gin for vodka in the Mumbai Mule served in a special chilled copper mug with ginger liqueur, cardamom honey and a lime wedge. Other drinks with fascinating names are the Bourbon La Rouge and the Violet Dusk.

One of the more unusual dishes seldom found on American restaurants is the Tomato and Carrot Shorba, a creamy, delicate soup with infusions of coriander that is tempered with royal cumin. It is rich with layers of flavor that do not overlap each other, seeping into the soup, a characteristic of authentic Indian food.

In another unusual dish, a dramatic one reminiscent of Moroccan Bastilla, an ethnic blend of rice and meat or vegetables cooked on a Dum is served with Raita.

The Spice Affair appetizer sampler plate

The Sampler Appetizer Platter includes tandoor-grilled Marinated Artichoke Hearts, one of the most popular dishes at Spice Affair, featuring caramelized onions, almonds, tamarind and tomatoes. A mixture of duck meat and dates tops Indian bread. An Indian Bread Wrapper of Phulka contains chicken tikka masala filling. Sev puri is stuffed with white peas and sprinkled with strands of sev.

Authentic blends of rice and meat or vegetables are cooked on a Dum, and served with Raita, a yogurt based side dish.

Desserts include an especially smooth yet densely, rich Halwa.

Spice affair, 50 N. La Cienega Blvd,, Beverly Hills, CA 90211, 310-400-6800 (//www.spice-affair.com/)

From War to World Peace Feast at India’s Tandoori Brentwood

November 4, 2015 Comments Off

Food has always provided a means to promote peace and spices from several ancient regions was the common ground of a dinner at India’s Tandoor Brentwood from “parts” of what is now the separated India, Bangladesh and Pakistan with the goal of “souls coming together together to create loving peace.”

Rhaksha Bandhan, an Indian festival that celebrates and reinforces the love between brothers and sisters was here celebrated “between sisters.” It adds onto the idea of a ritual that inspires siblings to pledge their loyalty and renew their love every year, both as children and adults.

At the feast, all sisters came together in the India’s Tandoori Brentwood dining room to to tie a bracelet made of colorful thread, called a Rakhi around another lady guest’s wrist, and to say a prayer for her well being. The men in the room were also included! The classic tradition on Rhaksha Bandhan is for a sister to do this for a brother. The brother then pledges to protect and love his sister, and gives her a gift, such as clothing, jewelry, or an envelope full of money. The siblings then feed each other sweets.

Medical intuitive, Dr. Sarah Larsen, who teaches the course, “From War to Peace” at Burlington College, hosted the evening with the beloved community anchor, Martin Shah, owner of India’s Tandoori Brentwood. Dr. Sarah added how much it meant that “the women and men are working with the visionaries of the west.”

Martin provided the feast of dishes that feature the spices from various regions.

One “endless” piece of ribbon was passed around the room, symbolizing friendship and loyalty.

Men were included in the ceremony.

A pledge was taken to keep the bond after the evening.

The ceremony reminded all of the guests that, “Our brothers and sisters are powerful forces in our lives. When we are small, our sisters and brothers are the whetstones against which we sharpen our identities. Siblings walk the long road of life together: they can be our playmates, our protectors, our confidants, secondary parents to our children, our partners in grief and joy. Sibling relationships can be stormy, and especially in need of a ritual expression of love.”

Rhaksha Bandhan probably evolved into the a celebration of the love between sisters and brothers because it was a way for Indian wives, who traditionally went to live in their husband’s homes, to maintain contact with their natal home and oblige their brothers to protect them after marriage. Today, the holiday has become a way for siblings spread all over the world to maintain contact with one another and send love in the form of a bracelet.

Like most Indian holidays, Rhaksha Bandhan is associated with multiple legends. Some trace the ritual binding of the sacred thread back to Indra, the god of thunderstorms and war. In the story, Indra is locked in a losing battle with a demon king until his consort, Indrani , ties a scared thread around his wrist on the lucky full moon day of the Hindu month Shravan. Her blessing rejuvenates him and enables him to defeat the demon.

Another legend associated with the festival’s thread-binding ritual is that of the chaste love between Krishna (hero of the Mahabharata and an incarnation of the god, Vishnu) and Draupadi (the polyandrous wife of five brothers, the Pandavas). When Krishna was wounded in battle, Draupadi knelt at his side, tore her sari, and bound his wounds with it. Krishna proclaimed her his sister, in spirit if not in blood, and promised to protect her for evermore. Later in the epic, Duhshasana drags Draupadi into court to be publicly stripped and humiliated. He attempts to unravel her sari, but Krishna uses his divine powers to extend the thread of her sari infinitely, confounding all attempts to undress her.

Reena Gaucher, Katmandu Boutique in Santa Monica thanks the audience for the relief fund that benefitted earthquake victims in Napal.

ALL, the All Ladies League, continues the work.

Ojai Artist Tour 2015 Starts with Local Backyard Citrus

November 4, 2015 Comments Off

(Gerry Furth-Sides) Long-time resident and artist, Susan Amend, treated us to luscious limes and lemons from her backyard studio garden for a fragrant, homey start to the Ojai Studio ArtistsTour 2015. It captured the little hamlet’s ethereal feeling we always experience there, starting with our first other-worldly visit years ago in 105 degree weather, though low humidity makes it feel so much cooler! (//www.ojaistudioartists.org/).

Susan told us, “I use the Meyers lemons and limes (not sure what kind) off my trees daily. A slice of lemon or lime go into our glass of water, almost always. And I cook with the lemons constantly, adding them to fish, poultry, vegetables, salads, almost everything. I use the limes in Mexican food which is something I know how to prepare having lived in Austin, TX for 17 years. Always goes in my salsa and guacamole and tacos and enchiladas. Our son, Wyatt, has picked lemons off the tree and eaten them since he was a little guy. These two citrus and our Valencia oranges are part of our daily diet and I feel so lucky to be able to pick them off the tree as needed. I eat an orange every day for breakfast! And I love the scent of the blossoms, perfume in the air for weeks.”

Almost all locations are within walking or biking distance in this petite town at the foot of the Topatopa mountains. The town comes into view in the form of a little gem of Spanish-influenced architecture, arriving from the 101 ocean road to the west or the eastern canyon highways.

The town’s woodsy welcome – complete with lemon and lime water made with the fruit in the Amend’s own yard, and stimulating art were representative of the entire tour experience that already started with friendly greetings at the “downtown” Art Center, where we picked up our maps and wristbands. Susan Scott overlooked all of the activities for us.

Son Wyatt Amend’s recent art work, perfect for holding food, was on display, and Susan showed us her novel bags with LaBrea Bakery logos woven into them upon hearing I was a food writer.

Ojai is almost as well known as a haven for film start as for its scientifically proven electromagnetic forces, hot springs beneath the earth, and breathtaking sunsets, affectionately labeled by residents as, “pink moments.” I remember an Ojai Valley Inn and Resort manager grabbing hold of my arm one evening as we were walking the grounds, to point out the pink-striped sky. You could almost feel the Chumash Indians there as well (who developed an incredibly sophisticated waterway system for food and product commerce there 10,000 years ago. These days brunch at the Oaks is just as inviting at the resort overlooking the golf courses.

And these days, prominent celebrities claim residency in Ojai, especially attracted to the historic architecture. During one of our artist studio visits, Reese Witherspoon strolled into the restaurant where we were seated to pick up take out. She looked our way, and gave a friendly southern smile and nod before heading out the door.

The Ojai Serenity Suites (ojaisuites.com), where we stayed in the Artist Studio overlooking the seven-acre Woolsey estate “backyard,” proved to be practically around the block from the Amend’s home, and a work of art in and of itself. Cooking by guests in their rooms is encouraged. A small kitchen with coffeepot is part of the inviting Loft and the Studio rentals

Towering ancient oak trees shaded the property.

Even with the heat, ancient oak trees and guarded by a stone wall built by the Chinese over a century ago to keep the land from flooding.

Theodore Salisbury Woolsey, a Professor of International Law and the Dean of Yale University built the 5000 sq. foot stone and clapboard historical estate in 1887 after moving his family to Ojai in hopes of improving his wife’s failing health.

More recently, a family with four children, looking to escape the urban life, carefully restored the two-story New England-style farmhouse, and another stone apartment on the grounds. In order to do it absolutely properly, Ana, the owner, enlisted the help of an established historian and antique dealer. The owner’s granddaughter, Brianna, could not have been more helpful, friendly and charming to our every need.

The Ojai Studio Artists Studio Tour, in its 29th years, began with three nationally recognized Ojai artists, Bert Collins, Marta Nelson, and Gayel Childress. The first year, 24 artists opened their studios and 20 more held a joint exhibition at the Ojai Art Center. From this core group, the Ojai Studio Artists group formed. OSA today has doubled in size from its beginnings – each new member juried in only after demonstrating the highest standards of professional excellence and achievement.

The prestige of OSA’s annual tour, always the second week-end of October, has grown with the numbers as visitor numbers for the self-guided tour with maps swelled to thousands. It continues to be a relaxed unique opportunity to meet artists, develop relationships and expand collections.

John Kelly Chocolates Defines American Branding

October 27, 2015 Comments Off

IMG_2509 (1) (Gerry Furth-Sides) Smart brown and white awning signage announces John Kelly Chocolates at the company’s five-year-old “factory store,” on a quiet, residential Hollywood street off the Boulevard. Even the exterior announces that everything is about presentation. The clean, classic Spanish red tiled roof and tiles on the white stucco wall give a sense of Southern California place, but more as we expect it in snazzy Santa Barbara than nearby “Hollyweird,” complete with tour busses trolling past.

Inside the tiny boutique, trays of chocolates and champagne greet visitors even before the floor-to-ceiling shelves of boxed candy or the gleaming candy counter comes into view, complete with a video of media appearances on one side. John Kelly Chocolates, founder-owners, John Kelson and Kelly Green, stand around the glass, introducing themselves through their chocolates. (And you have to really search to find their last names now that they have become the company.) Behind them in the factory, 12,000-16,000 pieces of chocolate are being processed as part of the day’s output.

I knew I was standing in front of c0-owner, John Kelson, but I kept seeing Mario Cantone (Charlotte’s friend, Anthony on “Sex and the City” and hearing his rapid fire delivery.

He regales the group munching down on chocolate with his story, “that all started when we tasted a friend’s family truffle fudge recipe that was so good we thought we could turn it into a business.” The uniqueness about the candy was that the silky, creamy smooth fudge – “as smooth as ganache” – was encased in chocolate and made fresh to earn the label, “artisanal.” And succeed they did because both entrepreneurs had the drive and the know-how from long corporate careers, rather than food background. Green had worked in advertising and Kelson in luxury-good sales – and knew their niche well. They branded with a capital “B” from the start, and started at the top with Neiman-Marcus sales in Beverly Hills.

Still, official accolades are more than local: The signature flavor Dark Chocolate with French Grey Sea Salt earned Gold and Silver Sofi Awards (NASFT) in 2009. The Kosher and gluten-free version of their specialty truffle fudge, is offered in 17 flavors. There’s buttery caramel top-layered truffle fudge, covered in chocolate and sprinkled with a pinch of coarse grain Hawaiian Alaea sea salt. Nothing like salt and chocolate! There’s Peanut Butter with Himalayan Pink Salt, made with white chocolate.

For the current season, there is a pumpkin spiced flavor. Two other new flavors also fit in, the mild, smoky Dark Chocolate with Chipotle and Ancho Chiles, and a more sizzling rendition made with Habanero and Jalapeno Chiles, so hot the workers have to wear gloves and masks while preparing it. Caramel filled bunnies arrive at Easter with hand-painted eyes.

Kelly emphasized that John Kelly keeps up with the trends. For example, “even though we had a minute amount of corn syrup in our candy, we stopped using it altogether.

Still, during the factory tour, both John and Kelly continually seemed to express surprise that celebrities and “people from Belgium who previously never liked American chocolate,” love their chocolate and no matter how big they build their “towers,” which are made out of boxes of chocolate, customers want to go bigger.

Onlookers inspired them to build the cute site retail boutique next to the factory in 2010. “And we had to build everything from the ground up,” said Kelly. But the short time it took to build this national business (now including online for themselves and for major retailers) is the short time it has taken. Kudos. The foil-wrapper machine is described as “antique” but it is from the 60’s.

John Kelly joins the ranks of well-known Los Angeles artisan chocolate makers like the miraculous Valerie Confection and Patrcia Tsai (who grows her own cacao beans in Mexico), and the best kept French truffle maker and baker secret of international renown, who offers wholesale prices to the public.

To give an idea of price, single1-oz. salted truffle fudge bars are priced at $3, and 2-oz. non-salted bars are $3.50. Gift-wrapped boxes start at $6.50 for one 2-oz. truffle fudge.

For more information, please see johnkellychocolates.com.

Pictures are worth more than words when it comes to chocolate. John Kelson and Kelly Green, who combined marketing and ad force talents to become premiere Hollywood Chocolatiers, John Kelly Chocolates. Pumpkin Spice Truffle Fudge is the new seasonal flavor of their chocolate wrapped fudge, made daily in their Hollywood factory. www.JohnKellyChocolates.com

“A Taste of Tomorrow” Networking Day, Fundraiser Evening

October 14, 2015 Comments Off

(Gerry Furth-Sides, Los Angeles) “A Taste of Tomorrow,” food and job mixer, the first of its kind annual event designed to elevate lives and motivate the taste buds of youthful current and future food professionals, was met with bursts of enthusiasm by all participants. The site was historic Hollywood High School; a “learning garden” growing outside.

Networking and learning information about restaurant industry jobs in Los Angeles are “a must” these days. Jobs offering invaluable life and work experience to teens that were almost taken for granted in the past are now limited, and at worst, “are on the verge of being shut,” according to a 2014 Brookings Institute Report.

Ironically this state of affairs comes just when food shows and social media are chock full of all things, cooking and food, and, as it turns out, motivating to teens and youngsters. Competitors on the “Chopped” TV show claim they have “grown up” with the show, and prove it with their skills. Niche cable cooking show concepts and participants have gone “mainstream.” Below is dynamic Top Chef competitor, Carla Hall, now a celebrity on “The Chew,” TV Show, who is a presenter at “A Taste of Tomorrow.” Guest speaker, Hall was so impressed with the concept of education and the school’s The Kitchen Community’s Learning Gardens, she asked for an ongoing role.

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As a major push, “A Taste of Tomorrow” showcased teamwork, as hundreds of businesses join forces with leaders, students, teachers, and stars in a festive afternoon of tasting and teaching to encourage, inspire, and motivate. The powerful reach of “A Taste of Tomorrow” producers, drew top level insiders and leaders as speakers and panelists, including Chris Adelmann, an Executive Vice President of Live Nation, who was also “very pleased by the day.”At the same time there is a crucial need for a healthier American diet.

A number of restaurants practicing healthy, sustainable food practices were on hand with generous samplings.

One of the “Taste of Tomorrow” missions is to provide real food grown in a humane and economic manner. Toward this end, The Kitchen Community has installed hundreds of school gardens and a number of restaurants.

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The event motto of “EAT!” has been adapted by exceptional American restaurateurs who serve real and delicious food, each letter signifying a goal.

“E” stands for education—ensuring that all children have access to a safe and quality educational environment and all families have accessible, truthful information about the food they eat.

“A” stands for access to teen job opportunities, and to real and delicious food for all. Teen job access facilitates the transformation of poor eating habits into good, improving health, business, and communities. boysgirlsclubvenice

“T” stands for teamwork, the most critical component to a brighter future. Lawmakers and businesses need to set politics aside and collaborate to create policies and incentives that inspire teen hiring and reduce the cost of real, delicious food to consumers. Food bans have proven ineffective in battling eating-induced health problems without alternative sources. Good food also needs to be readily accessible by proximity and price. garden 2

Evening Fundraiser

In celebration of “A Taste of Tomorrow,” the first annual teen-focused job and career fair, culinary enthusiasts and philanthropists will participate in a star-studded after party fundraiser held at The Hollywood Roosevelt. With a lineup of iconic personalities in food, film, and business in attendance, guests will have a chance to mingle with Hollywood’s stars.

Tickets are available for $250 and can be purchased online, (www.restauranthigh.com/after-party). All proceeds benefit The Kitchen Community. Co-founded by Kimbal Musk and Hugo Matheson in 2011, the non-profit has installed nearly 250 Learning Gardens in schools across the nation. Each Learning Garden offers children an outdoor classroom and play space, educating and empowering children to live healthy lives inspired by wholesome and nutritious food. (//thekitchencommunity.org/about-us). garden

New Joyous Nepalese Cooking at Gate of India in Hollywood

October 3, 2015 Comments Off

(Gerry Furth-Sides) Joyous, Chef-owner, Boda Nirouia, renews Gate of India, an old Hollywood mainstay since the 198o’s, with his gift for contemporary Indian cuisine fusion. Chef Boda’s dishes shows a light, deft hand at incorporating fusion elements that elevate the most ordinary Indian dishes. Here radish sprouts, garlic, peas and broccoli plus a slice of citrus bounce the flavors of a rich broth to a new level. An added squeeze of the lemon slice garnish again provides another tart layer of taste.

The chef’s background as a trained chef with experience in India’s highly regarded Restaurant and Resort Group, Oberoi, shines through his refined dishes, spiced with an even heat throughout. His Thai Restaurant experience inspires contrasting color hues using sprouts and flowers, for picturesque plating – welcome in the Indian cuisine, filled with robust layers of taste but including lots of brownish stews. Cher Boda’s Nepalese heritage also means an insider’s taste near the border to “authentic fusion” Indo-Chinese dishes.

Gate of India’s show off Sampler Platter adds a zing of primary color to his version of Samosa, Onion Pakora, Tandoori Chicken Drummettes and a rare Potato Salad. The Pakora, already an attention-grabber with its appeal of soft onion and crispy coating is executed perfectly. Green and purple radish sprouts cap the tiny mountain of delicate Nepaplese Potato Salad, sitting in a paper-thin pastry shell. Boda’s little Drummettes, evenly infused with a hint of freshly ground spices and chilies, in house, are a challenge to perfect in the Tandoor.

The chef pulls it off consistently with just the hint of char and smoky flavor. The color is all natural, layered on by spices and cooking. Tandoor Salmon is marinated in sour cream and a paste of ground turmeric, garlic,mustard seed before cooked in the clay oven. The addition of a lime for an extra squeeze of tart flavor completes the dish.

Indo-Chinese dishes, especially from Nepal, fuse the best of India and Chinese flavors and textures. Thin noodles, the better to prepare then al dente and offer a bite to them, are the base of Gate of India Chow Mein, done as a stir fry with slices of bell peppers and carrot, cabbage shreds and topped with scallions. Chicken or egg can also be added.

Thick strawberry Lassi and Banana Lassi are almost enough for dessert. Sweet Naans, such as one stuffed with Raisins, cashew nuts and peanuts or the Naan stuffed with Apricot are on the Gate of India menu.

The small, corner shopping center and new Hollywood home to Gate of India, feels transports you out of the country into India and Eastern Europe for unique ethnic foods. Thankfully we were so full from our Gate of India meal we could only grab a oversized puff of a meringue (filled with a cream and Greek nut spread) at Golden Nune is the owner; Lucy is there on week-days to help you.

Gate of India, 7300 W. Sunset Blvd, Suite E, Los Angeles, CA 90046, (323) 874-6673 (www.GateofIndiaSunset.com)

Beer Pairing at The Pub at Chino Hills

September 16, 2015 Comments Off

The Pub at Chino Hills by popular demand created another in a series of tasting events in September as the popular gastropub serves up the rich and earthy craft beers from Firestone Walker Brewing Co., paired with four delicious courses- a true culinary experience sure to satisfy your tastebuds. The images say it all. For more information please see: www.thepubatchinohills.com.