Best of Los Angeles

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

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!

Chef Conference at LATTC Goes Global

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(Gerry Furth-Sides) “Chef Con” or Chef Conference is an event for the chef and restaurant industry community. But anyone interested in the quality, sustainability and preparation of what they eat, including the most delicious and comprehensive variety of prepared dishes, will find this event fascinating and timely. For details please see: //www.lachefconference.com

The magnificent Los Angeles Trade Tech College setting magnified the already comprehensive day. Chef Conference 2023 already more than fulfilled its mission to provide information, inspiration, delicious food and drinks on a personal basis. Meeting up with industry friends and meeting new ones was another priceless aspect of the event. See how below.

Our host, LATTC foundation member Bonnie Tseng and (top right) Culinary Arts Pathway Department Chair, Jerry Vachon; (botton right) Kate Silberling, Chef Instructor and students on the left with PJ at the top.

The event began in the lobby of the Culinary Arts Building. Signs and students were posted all around the impressive campus to direct you to the building.

The magnificent $100M remodeled LATTC Culinary Arts Building at latte.culinaryarts in DTLA.
The morning welcome started with Coffee from Caffe Luxxe, and Pastries from Bread Artisan Bakery at LATTC. Perfect Kouign Aman (bottom right) and perfect everything including coffees from Caffe Luxxe
A more than welcome addition to any event, C-CAP’s Lisa Fontenesi and Gail Carney. C-CAP student competitions are held at LATTC

Lunch took in place in three entire state-of-the-art classrooms, each with their own work stations. One entire room was filled with the finest beef, lamb, duck and other protein. An entire room was filled with fish and seafood. The commonality was the each dish being prepared by top chefs at their best with flavors, texture and presentation. The food was representative of the finest sourcing and preparation.

Quality, story and value was all in this Chef Conference 2023 prevention

We were in beef heaven. Featured: Cape Grim Grass Fed Beef from Tasmania, Black Opal Wagyu, Pure Black Barley Fed Angus, Gundagi Lamb and Stock Shop Sauces and Stocks.   First up was one of our favorite chefs, Jet Tila and wife Allison. We could not have gotten a warmer welcome. “Come on in over the ropes!” he called out.

The warmest welcome from celebrity chef Jet Tila, here with wife Ali and team
Celebrity Chef/Restaurateur Jet Tia’s Black Opal Wagyu Stripling Tataki
Chef Conference 2023 star.
Pure Black 72 Hr Sous Vide Short Rib: The dish we ate more than one of cat the Chef Conference 2023
Our pick of the day by celebrity Chef/owner Mary Sue Milliken and Co Chef/Co-owner Sarah Stinger who added the final spark to their succulent, tasty Lamb Chop with pepper seeds
Our pick of the day by celebrity Chef/owner Mary Sue Miliken and Co Chef/Co-owner Sarah Stinger who added the final spark to their succulent, tasty Lamb Chop with pepper seeds

Color, texture, refined technique and rich ingredients described the fish and seafood room.

Stock Shop Co. Lobster Congee only one of the roomful of fish and seafood dishes at the Chef Conference 2023
The most creative, original and tasty of the fish and seafood room at the Chef Conference 2023

LATTC students were an integral part of the presenting and the eduction of working with celebrity chefs at Chef Conference 2023, here with Kevin Meehan of CALI restaurant
Porto’s at the Chef Conference 2023 with the most inventive, original savory and sweet treats
Porto’s at the Chef Conference 2023 with the most inventive, original savory and sweet treats

SAMPLES OF THE SEMINARS AT THE CHEF CONFERENCE:
Presented by California Restaurant Association: and followed by a “meet and greet” with CRA President, Jot Connie: IF YOU’RE NOT AT THE TABLE, YOU’RE ON THE MENU – PROACTIVELY PROTECTING YOUR RESTAURANT. Moderator Matthew Sutton and panelists, Madelyn “Maddy” Alfano, Greg Dulan, Joseph Pitruzzelli.

MENTORSHIP: ONE OF THE INDUSTRY’S BEST AND MOST ENDURING TRADITIONS
HOSTED BY Andrew Friedman (Moderator), Gavin Kaysen, Travis Swikard and presented by S. Pellegino

A full day at the Chef Conference 2023 at LATTC

The afternoon at the Chef Conference 2023 was filled with even more informative, friendly vendors and international celebrity chefs. The food, the place and comprehensive information and conversation about it, and the people!

A view from the top at the Chef Conference 2023
Celebrity chefs Susan Fenigar, middle and (left row top to b bottom) Eric Greenspan, Curtis Stone and Kato Chef Jon Yao; Left top to bottom: Jazz of Jittlada; Roy Garcia and Josiah Citrin at the Chef Conference 2023 at LATTC
The afternoon for networkingafter seminars and rooms full of food at the Chef Conference 2023 at LATTC

(IFPA) Global Produce & Floral 2023

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(Gerry Furth-Sides) It’s almost impossible to imagine (and photograph) the magnificence and drama of the International Fresh Produce Association’s (IFPA) Global Produce & Floral Show. We were so honored to be guests of Melissa’s, the world’s largest produce distributor. Their breath-taking island held each of their 600 items with 1006 product “skews.” Being with fellow writers was an added plus.

Below starting with the top row: Two “fruit fashionable” ladies; Chef Marco Zapian and “Melissa;” Melissa’s marketing director, Robert Schueller and me; Cary Hunyh and Kimlai “Eatin” Asian.

Melissa’s Produce, including “Melissa”, at the (IFPA) Global Produce & Floral Show

Marketing Director Robert Schueller presented a special early morning seminar covering the most current trends in healthy, organic produce and exotic fruits. Mangoes remain the biggest selling fruit in the world, although not in the United States. One unforeseen trends: “Freaky Fruit” sales growing by leaps and bounds, right in line with adult Halloween celebrations.

Our dream

Top Produce Trends 2023 are Pinkglow Pineapple; Yellow Dragon Fruit; Kim Chee (mild & hot); Ginger & Turmeric (immunity booster pack); Yellow Watermelon; Organic Ginger; Organic Turmeric.

Melissa’s tracks trends by volume each season. Baby Blue Dutch Potatoes with Baby Dutch Yellow or white “babies” remain the top selling item of the company. No wonder! They are the perfect ratio of skin to interior.Melissa’s introduced them a few years ago and supply most of the markets with them. Look for their logo on the bag next time! An insider fact: They do not turn green under lighting! They are a personal favorite of mine, too, especially “smashed!” Look @localfoodeater for the video!

Melissa’s top sellers: Baby potatoes, Elefante Green Gold Pineapple and” freaky fruit”

Two new varieties of pineapples, so exceptionally sweet and low acid that you can eat the core. We already love the Pink Glow (we made heavenly lassis out of them), Baby Yellow and Elephante Green Glow (white). The Asian melons can cost as much as $150 apiece, and are popular in Japan as hostess gifts since desserts at dinner parties are almost always fruits. Asian fruits in general continue to grow in popularity worldwide.

A Melissa’s favorite: polenta rolls (we love!) in new flavors

We get so excited to see our favorite Melissa’s products at our neighborhood Von’s and Pavilions!

We did not need the attendee survey results showing that the general opinion is “this is the best show ever.” We could see it in the packed general sessions and feel the buzzing on the show floor that stretched out over several halls. The “dancing logos” sum up the feeling.

International Fresh Produce Association’s (IFPA) Global Produce & Floral Show fun
International Fresh Produce Association’s (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

After the (245!) booths are being broken down, the produce and floral was culled for donation, and International Fresh Produce Association’s (IFPA) Global Produce & Floral Show comes to an end. We went home with samples from the first day!

The Global Produce & Floral Show in Anaheim brought together members from the entire supply chain from more than 60 countries, making it the largest guest list in produce and floral.  The high-energy show boasted a most impressive buyer for every 6 attendees, and so it felt busy but not overcrowded.

International Fresh Produce Association’s (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

The Expo featured over 1160 companies exhibiting including 157 first timers. In addition to networking events and the show floor,  GPFS also featured 4 keynotes,  more than 30 speakers over 12 Education Festival sessions.

International Fresh Produce Association’s (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

There was a special focus this year at the IFPA on the technology solutions on the floor including the Innovation Hub. Apple co-founder Steve Wozniak started the speaker events off. The Hub included the Future Tech Pavilion, and the Fresh Field Catalyst Accelerator program with participants who are concluding their year-long program exhibiting.  IFPA’s Cathy Burns, presented a State of the Industry presentation.  

Apple co-founder Steve Wozniak at the (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

“As the show grows and gets busier, the goal remains the same – we want to make sure that our members have the opportunity to make connections with the people can and  will transform their business,” said IFPA Vice President, Joe Watson.

Project x Project’s Asian Exquisite PbP-LA  Benefit

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(Gerry Furth-Sides) When people used to ask me for restaurant recommendations, I would always suggest attending a charity food event to sample a variety of places. and a chance to meet the chefs or owners, plus benefit a worthy charity were reasons enough.

Project x Project’s PbP-LA was always one of my top three. It proved better than ever this year. Why? This annual PbP-LA tasting benefit is Asian, exquisitely presented, welcoming, leisurely and all proceeds go to a different charity each year.

Vendors at Project x Project’s PbP-LA 2023

My connection with PbP-LA came about when I met a founding board member, Mila Chan, at a dinner hosted by Andrea Rademan, a much missed self-styled culinary PR force. I recently found emails of mine over decades to Korean, Thai and Indian restaurant owners urging them to join up.

Project by Project’s Annual Plate by Plate PbP-LA, TenTen Rooftop, 2023. Photography by Steven Lam. Instagram @stevenlamphoto

Experienced catering company owner friend, Roberta Deen views PbP as “the best organized event” she had ever seen. In her words: “The event volunteers are more professional than paid professionals!”

Board Member Kevin Wang helps Chef Sagar Ghosh, Delhi Belly, set up at Project x Project’s PbP-LA 2023

The formal PbP-LA fundraiser evening is designed to raise awareness of Project x Project. Guests enjoy sampling signature dishes, participate in a silent auction, and attend the highly celebrated after-party.

Project x Project’smission: to develop leaders through innovative philanthropy. The idea is to invite nonprofit organizations, elected officials, community influencers, and professionals from various industries to learn more about our 2023 campaign theme of Education Access and current beneficiary partner. For more information, please see  Project by Project (PbP) 

The two-tiered, spacious venue at TenTen, Project x Project’s PbP-LA 2023
Project x Project members at PbP-LA 2023

Founded in 1995, Hope Community Services, located in Orange County, has been instrumental in supporting the Vietnamese community by delivering educational programs, including youth summer camps, after-school tutoring, and senior English Second Language classes. Details are below.

The evening also introduces guests to authentic traditional and cutting-edge eateries. Right on trend: artisans who excel at savory or sweet and started their story during and after COVID with online pick up and delivery only sites. Food, not the dish, stars here.

626 Hospitality’s Foie Gras Tartlets with Pomegranate Gelée at Project x Project’s PbP-LA

626 Hospitality‘s Foie Gras Tartlets with Pomegranate Gelée was a favorite bite (we had three). It not only made you want another one, but to know the story of the high energy chef-owners, just now moving into a brick and mortar store. We will be telling it here soon.

626 Hospitality’s Sake Kasu (ice cream) at Project x Project’s PbP-LA

Learning what the buzz is about: Portuguese Egg Tarts have been the darling dessert for the last few years. Paderia (@ paderiabakehouse)’s generous offering did not disappoint. The congenial hosts insisted on sending us off with a plate of cookies that turned out to be the best cookies of the year.

Portuguese Egg Tarts at Paderia (@ paderiabakehouse) at Project x Project’s PbP-LA 2023
Portuguese Egg Tarts + the BEST cookies at Paderia (@ paderiabakehouse) at Project x Project’s PbP-LA 2023

More on the first level: DK’s Donuts (@dksdonuts); Dr. Hops ( @drhops); East Side Cheesecake (@eastsidecheesecake). This level also showed the international nature of LA food and drink from New York cheesecake to Louisiana fried chicken.

East Side Cheesecake at PbP-LA 2023

(@eastsidecheesecakes); Emporium Thai ( @emporiumthai); Flurr Ice (@fluffice); Gogo’s Tacos (@gogostacosla); Hummy Soju Seltzer (@drinkhummy); Intercrew (@intercrewla); Jack Daniel’s (@jackdaniels_us); Kazunori (@ kazunori); Kirin Ichiban (@kirinichibanusa); Le Coupe Fried chicken (@lecoupe_friedchicken); Loose Leaf Boba (@looseleafboba); Maison Matho ( @maisonmatho)

Le Coupe @lecoupe_friedchicken) at Project x Project’s PbP-LA 2023
Le Coupe @lecoupe_friedchicken) at Project x Project’s PbP-LA 2023

Other vendors includes Maker’s Mark (@makersmaek); Make & Soli (Adrinkmakku); Nep Cafe + Gem Dining (@nep.cafe, @gemding); Paderia (@ paderiabakehouse); Papille Gustative (@papillegustativela); Salt & Straw (@saltandstraw); Santuari (@santuarila); Sanzo (@drinksanzo).

Looseleaf boba Company at Project x Project’s PbP-LA 2023

Other vendors included: Sunright Tea Studio (@sunrightteastudio.socal); Tasty Food 626; Teremana Tequila (@teremana); Top Tep (@toptep.popup); Wanderlust (@wanderlustcreamery); Wildwonder (@drinkwildwonder); The X Pot (@chubbycattle); You (@siyoju.

Cafe Dulce’s Fudgy espresso brownies and smiles at Project x Project’s PbP-LA 2023

Hope Community Services has been instrumental in supporting the Vietnamese-American community by delivering educational programs. This includes youth summer camps, after-school tutoring, and senior English Second Language classes. The goal is for the new arrivals to “survive and thrive in America.”

Jack Daniels at Project x Project’s PbP-LA 2023
Asahi Beer (and a non-alcoholic one, too) at Project x Project’s PbP 2023

New Banana Leaf Menu Stars in Redondo Beach

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(Gerry Furth-Sides, Cathy Arkle ) Guests and writers are singing the praises of Banana Leaf Restaurants newest location in Redondo Beach. It is fitting that the restaurant was inspired by our good friend, pioneer ethnic food reporter, Barbara Hansen. The story is in //localfoodeater.com/beach-cities-social-brings-cooking-california-style/

“The cuisine you’ll discover at banana Leaf offers a delightful blend of traditional and innovative Indian flavors. It is beautiful presented,” wrote Cathy Arkle of She Paused for thought. Cathy is our poster girl for eating Southern Indian style. Here she is below.

Our story teller, Cathy Arkle eating South Indian style (She Paused for Thought) at Banana Leaf, Redondo Beach

“It was fun to watch Dosas (a type of savory and slightly tangy thin crepe) being made. It is served with a variety of accompaniments. Delish!,” according to Cathy Arkle. Here they are shown in a variety of ways, including the familiar, dramatic cylinder roll, folded and filled and below as dosa balls!

Dosa “dough” on the grill, in “sandwich form” and Faye Levy holding a slice at Banana Leaf Redondo Beach
Dosa balls at Banana Leaf Redondo Beach
Owner-chef Sri Sambangi holding the familiar dosa cylinder at Banana Leaf Redondo Beach

Pastry Chef Cary Hunyh was lured the far distance by the Andhra Chicken Fry, here in slider form, and Andhra Potato Fry.

Andhra Chicken Fry in new slider form at Banana Leaf Redondo Beach
Andhra Potato Fry at Banana Leaf Redondo Beach
Pastry Chef Cary Hunyh came out for the Andhra Chicken Fry and Potatoes to Banana Leaf Redondo Beach! Also shown is MJ Hong Celebrity cookbook author (MJ Hong.com) and Tv presenter Kimlai Ling (Eatin’Asian)

This new Banana Leaf fills the other half of Beach Cities Social Kitchen & Bar ). It is the counterpart to the California influenced vibrant international “Cooking California Style.” (Beachcitiessocialrb).

The restaurant is inspired and influenced by our friend, Barbara Joan Hansen, pioneer ethnic food writer. As Barbara wrote in the book introduction, “The typical Californian comes from anywhere in the world, and his cookery is equally diverse.”

Dine-in · Takeout,  //Beachcitiessocialrb.com…1406 S Pacific Coast Hwy, Redondo Beach, CA 90277

Menus and more details at: Menu: bananaleafla.com

Other Locations:

Original: 10408 Venice Blvd., Culver City, CA 90232, (310) 838-2130

701 W. Cesar E. Chavez Ave., Suite 107, Los Angeles, CA 90012. (213) 372-5590

2302 Artesia Blvd, Redondo Beach, CA 90278 (424) 247-9710

Banana Leaf Express, 6159 Van Nuys Blvd, Van Nuys, CA 91401, (818) 453-8223

Southern Indian Party Fare at New Banana Leaf!

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The perfect place to have a party indoors or on the patio at Banana Leaf Redondo Beach

(Gerry Furth-Sides) The perfect place to have a party indoors or on the patio at Banana Leaf redondo BeachBanana Leaf hosted 14 media guests to try it out recently. Guests included celebrity chef cookbook authors and presenters in the spacious double storefront area with bar, dining room and a large kitchen to watch the cooks up close.

The Menu:

“I loved the variety of stuffed vegetables with cashews and peanuts flavors with spices.  Below are stuffed eggplant and stuffed Okra,” was the feedback from Cathy Arkle. Owner-chef Sri Sambangi explains the technique to celebrity chef, Katie Chin. Southern food features peanuts, cashews coconut and curry to lend a smooth taste and a crunch.

Stuffed eggplant and okra at Banana Leaf redondo Beach

“The chicken and shrimp kabobs were succulent and perfectlv spiced” at Banana Leaf Redondo Beach, reported Cathy Arkle. This demands a special cooking technique, often marinating before grilling.

Shrimp kabobs at Banana Leaf in Redondo Beach
Chicken kabobs off the skewer at Banana Leaf Redondo Beach

There are a few varieties of rice to try with the kabobs. Chef-owner Sri has incorporated some of the middle eastern versions from the former Mediterranean partner restaurant that work beautifully in flavor and texture. Sumac, for example, is a classic Mediterranean seasoning. Below are lemon rice and white rice with sumac.

Lemon rice with peanuts, veggies, curry and fresh lemon at Banana Leaf in Redondo Beach
White rice with sumac at Banana Leaf in Redondo Beach

Indian rice and Mediterranean seasonings in lemon veggie rice and rice with sumac paired at Banana Leaf Redondo Beach
Veggie Pakora being prepared and the final dish with onions, herbs and nuts

Matching it up: owner-chef Sri Sambangi with daughters Shreeya taken at the former Banana Leaf on the next block north last year and Neha at the new Banana Leaf Restaurant in Redondo Beach. Both daughters are a part of the restaurant family.

Matching it up: owner-chef Sri Sambangi with daughters Shreeya, Neha at the old and the new Banana Leaf Restaurant in Redondo Beach

Dine-in · Takeout,  //Beachcitiessocialrb.com…1406 S Pacific Coast Hwy, Redondo Beach, CA 90277

Menus and more details at: Menu: bananaleafla.com

Other Locations:

Original: 10408 Venice Blvd., Culver City, CA 90232, (310) 838-2130

701 W. Cesar E. Chavez Ave., Suite 107, Los Angeles, CA 90012. (213) 372-5590

2302 Artesia Blvd, Redondo Beach, CA 90278 (424) 247-9710

Banana Leaf Express, 6159 Van Nuys Blvd, Van Nuys, CA 91401, (818) 453-8223

The Joy of the SPAGHETTINI AT HOME Cookbook

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Spaghettini at Home cookbook, A Love Story about the restaurants, the food and the musicians who perform there

(Gerry Furth-Sides) You wouldn’t expect any ordinary cookbook signing by a restaurant. And this one was filled with joy, delicious food and the “everything will always be fine” feeling that Spaghettini and luxurious Orange County never fails to deliver.

Recipes are by Chef Victor Avila, long part of the restaurant “family,” and so is his son! Debbie Dobbs, our Melissa’s Produce friend, developed the recipes for the first Spaghettini book in 2018, From Our Home to Yours, and for this second book. We already have bookmakers for our “must-tries.”

A performance by DW3, a 20-year sell-out restaurant headliners, was the perfect touch to the elegant luncheon at Italian-inspired Spaghettini Restaurant. On this day partners and Cary Hardwick introduced the new cookbook, Spaghettini at Home marking their 35th anniversary. Find it at //spaghettini.com

The Spaghettini at Home Cookbook team

Spaghettini’s second cookbook celebrates music, cuisine and cocktails. Described by owner-partner, Cary Hardwick, the book is a “love affair” celebrating long-standing relationships with 11 world-class jazz musicians by linking recipes with artist- curated playlists.

Recipes are by Chef Victor Avila who is part of the restaurant “family,” as is his son now! Debbie Dobbs, our Melissa’s Produce friend, developed the recipes for this second book and the first one, From Our Home to Yours in 2018, we use still regularly.

Spaghettini Chef Victor Avila shows us how he makes the historic Ahi Tuna tTartare

As always, we felt far out of reach of real-world worries in Orange County. You can see why in the photo below and at www.spathettini.com. The 35-year-old, 11,000 square-foot mainstay was created from scratch at the height of the abundant 80’s, and the feeling is still there in both the hospitality and the California-Italian cuisine.

Spaghettini makes every meal a special occasion

Bold, beautiful, straightforward food, hospitality and live music make Spaghettini an absolutely stellar experience.   We were treated to a sumptuous meal that was satisfying without being heavy. The menu included the cookbook page to make it.

Burrata and heirloom tomato at Spaghettini Restaurant

Appetizer, salad, side, entree, desert and cocktail recipes number 75. To complete the experience, QR codes are included curated playlists of each artist to “help set the mood.” 

Starters, Salads, Pasta, Entrees, and Desserts and Cocktail – categories are complemented by a thoughtful addition of Sides, Dressings, Sauces and Toppings. And Laurie’s own recipe for making limoncello.

The menu for the spectacular book signing event

Our friend and one of our favorite chefs, Shigefume Tachibe is given full credit for the delectable stacked tower,  Ahi Tuna Tartare. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

Chef Victor prepares Ahi Tuna Tartare at Spaghettini Restaurant’s Spaghettini at Home Cookbook event

Pommery Shrimp is so popular it has been on the menu since the restaurant opened.  It remains one of the top-selling items and adds romance to the tradition of Spaghettini Restaurants story.  The creamy Pommery Mustard Sauce is enhanced by wine and Garlic Butter Sauce for true decadence.

Pommery Shrimp headlines the breath-taking buffet table at Spaghettini Restaurant’s Spaghettini at Home Cookbook event
Meyer Lemon Cheesecake at the Spaghettini Restaurant’s Spaghettini at Home Cookbook event
Butterscotch Budino at the Spaghettini Restaurant’s Spaghettini at Home Cookbook event
Spaghettini Restaurant’s Spaghettini at Home Cookbook event

Dedicated Co-owners and managing partners, Laurie Sisneros and Cary Hardwick make it look effortless.  They credit their success to a dedicated staff and kitchen crew that in a few instances now, goes back to opening day. Some staff, and customers, are also in the second and even third generation!

All produce is available from Melissa’s Produce, which brings the best of global products to local markets. Spaghettini has been featuring Melissa’s Produce for just over 20 years. Laughed Cary, “Robert has always come by with something new and said, ‘try this’ or ‘try that.’

Robert Schueller, Melissa’s Produce with Spaghettini Restaurant partners
Melissa’s Produce supplies Spaghettini Restaurant’s Spaghettini at Home Cookbook event

Spaghettini Restaurant, 3005 Old Ranch Pkwy, Seal Beach, CA 90740, (562) 596-2199, (562) 596-2199.  Menu:spaghettini.com

The guests at this Melissa’s Produce full-out media group luncheon were overjoyed to see each other. Exuberant long-time company Marketing Director, Robert Schueller, here with celebrity cookbook author, Katie Chin, directs the Melissa’s media program originally created to engage media to review Melissa’s own cookbooks. With his unassuming magic touch, it evolved into an international superstar “family” group of both cookbook authors and media, with a growing affection and respect for the produce and each other.

Melissa’s Worldwide Produce Marketing Director, Robert Schueller, and celebrity cookbook author, Katie Chin

Stay Cool with Surprising Indian Food and Drinks

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(Gerry Furth-Sides) Climate was the catalyst for the most famous healthy, spicy Indian dishes.  One has royal origins and started in the north with the fusion of Indian cuisine and the Persian food that the Mughal rulers brought with them. The other, lassis, was quite the opposite and originated on a farm!

Food snob Babur, who created the first Mughal Empire and a new cuisine

The first Mughal emperor, Babur was known as a “food snob.” He established the tradition of hiring Indian chefs to prepare Persian dishes out of local ingredients. And they needed to add new ingredients and techniques to account for the much warmer northern Indian climate.  A solution was needed and that solution was found in spices. 

Babur was magnificent even in his heritage. A direct descendant of the Timurid Emperor Tamerlaneon his father’s side, and the Mongol ruler Genghis Khan on his mother’s side, he too was known to conquer and then establish an empire with a focus on culture and culinary arts.

Babur, did not live long enough to establish a name-sake royal cuisine. But he did establish the tradition of hiring Indian chefs to prepare Persian dishes out of local ingredients with spices from both areas.

At the same time his chefs added spices to hot Northern Indian cuisine to prevent food from spoilage without refrigeration. This was centuries before it was scientifically proven that spices prevent Bacteria and food-born pathogens from surviving in heat. This is why countries with a hotter climate also have spicy cuisines.

Secret AC in the spices that create Indian food with heat at BananaLeafLA
Indian dishes as spicy or mild as you like to keep cook at BananaLeafla

Eating spicier foods have also been proven to cool you down far more effectively than the testing cold treats.  And this is because they draw sweat.

Warm foods at Bananaleafla are cooling

Lassi, the famous Indian drink that has become signature has more humble beginnings: the farm. This wildly popular signature Indian drink is so naturally rich it could be a dessert.

Classic Indian lassi was actually invented as a way to use up the “buttermilk” or rich liquid that remained after cream was churned into butter. The leftover liquid is termed as Buttermilk, which is commonly known as ‘Chaati ki Lassi’.

Thousands of years old, the drink originated in the Punjab in northern India. These days lassis are made with milk and yogurt with added sugar at just about all Indian restaurants.

Lassi’s come in so many flavors, both sweet with fruit added, to savory with salt. Rose is a surprisingly delicate choice without being perfumy.

Salt lassi, Alfonzo mango lassi, pink pineapple (by pre-order), mango- saffron lassi, rose lassi at BananaLeafla

And “yum! Especially nice to start the day when the weather is warm,” says food writer, Faye Levy, about Banana Leaf lassis. Dorothy Reinhold adds: “This is a delish, refreshing, clean bevvie! I loved it also for how cooling it is if you eat something spicy!”

The signature Indian restaurant Mango Lassi at BananaLeafla

To find our current locations and to order, please see: //bananaleafla.com

Cuisines

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