Best of Los Angeles

Art Openings are Back at Artful Upper West!

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(Gerry Furth-Sides) It was an event to look forward to and did not disappoint: The first Sunday Art Opening Reception first art opening in over two years to welcome local Artist Bobbie Rich (@bobbierichfineart) to the walls of Upper West.

Opening reception for Local artist Bobbie Rich at Upper West

The buzz was immediate as soon as you walked in the door to be greeted with almost every table full. The artist met family and friends, and new friends. Her latest works are on the walls for the season. Guests enjoyed light snacks, wine, and community!

Bobbie Rich at her art reception at Upper West
The buzz at the opening reception for Local artist Bobbie Rich at Upper West
Favorite comedian, character actor, Mindy Sperling at the Upper West art reception
Art imitating life at the Upper West art reception! (Look at the painting upper right)
From formally dressed youngsters out with their parents to “real cool” at Upper West Restaurant
Out total favorite table withUpper West Owner-Partner, Fred, joined by artists, Maureen Tepedino (left) and Debbie Singer (right)

And of course there was the food! Last year the reopening of our gorgeous rustic neighborhood favorite last meant pared down hours (dinner only five nights a week) and a pared down menu from Chef Nick Shipp that was still sensational. California-fresh, ingredients enhanced each Mediterranean inspires dish to make each one feel like a classic: Sweet & Spicy Spare Ribs with samba-honey glass, watermelon and cilantro.

Sweet & Spicy Spare Ribs with samba-honey glass, watermelon and cilantro at Upper West

Inventive Chargrilled Whole Octopus ($22) with hummus, sweet pepper, thai basil, shaved fennel, passion fruit vinegar and sumac has a slight crunch to the bite and is tender inside. This could be a new favorite, and has the same slight surprise of sumac that was in the signature corn soup!

Charred Octopus at Upper West

Grilled Artichoke Hearts with an ethereal citrus aioli, as stunning in color as in the mellowed, tart flavor, with fennel pollen, parmigiana-reggiano and herbs.

Grilled Artichoke Hearts at Upper West Restaurant

Roasted Cauliflower ($13), generous enough as a sharing plate is rich in middle eastern flavors with chimichurri spice, barberries, tahini, pine nuts with an Asian crunch twist of toasted panko.  It’s always fun to learn and we had to ask about the “barberries” here.

It turns out that barberries are long red berries that grow on shrubs, which have branches covered in yellow flowers. Known as zereshk in Iran, barberries have long been part of traditional medicine. They not only grow in Persia but they are found in America and Asia. The American version is more sweet than the European or Middle Eastern version. Barberries add a kick of citrusy flavor to dishes, like the neutral cauliflower, that needed an extra boost of brightness.

Roasted cauliflower, tender and filled with flavor

Even Nick’s obsession-worthy, take-away Burger Box last year as consolation, there is nothing like  “coming home” to have a dinner in the glassed-in patio in front of the open French windows with the partners and chef’s welcome.

And so is the  Adelaida Cab (2016) from Paso Robles that just always has to be on the wine list (by the glass and bottle). Guests like me are usually affectionately labeled “prima Dona” — I get stuck on items I ❤️.

Upper West Restaurant, 3321 W. Pico Blvd. (33rd Street), Santa Monica, CA.  (310) 586-1111, www.theupperwest.com.

Happy New Year – Four Times Over!

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(Gerry Furth-Sides) You can wish friends and family a “Happy New Year” four times over this month. The reasons include religious and secular traditions following of either the sun or the moon.

Smita Vasant shows how why new (and colorful) clothes mark every New Year celebration

Let’s start with with the Persian holiday, NOWEUZ, which falls on March 20. It begins with the new moon in an astrological sign, the first sign of Aries, marking spring.

The first day of the first astrological SUN SIGN is the basis of the New Year in Persian and some Asian cultures

The Gregorian calendar replaced the Julian to correctly reflect the actual time it takes the Earth to circle once around the Sun, known as a tropical year. Let’s just say that, again, for religious reasons, January 1st was picked to mark the New Year right in tune with the new calendar.  It added a leap year every fourth year.

And add an April Fools Day greeting right in with them. While the origins of April Fools’ Day remain a mystery, it is not forgotten by any means because people still play elaborate pranks on this unofficial holiday. Some historians believe that April Fool’s Day dates back to 1582, the year in which France switched from the Julian to the Gregorian calendar following the 1563 Council of Trent.  Even after the switch, some people who didn’t know about it or forgot about it, continued to celebrate the Julian calendar’s New Year, which took place on the Spring Equinox, which often takes place around April 1. And this is how the holiday began.

You can also always celebrate the Indian Ugadi New Year which falls around the first of April. Feasts with symbolic foods and beautifully colored decorations, much more welcome celebration than a joke.

Culturally rich India, in fact, has it’s own way to celebrate New Year’s day in different times of the year at different places. Indian dates are so diverse because both the sun and lunar lunar calendars are following within the Christian, Hindu and Buddhist traditions. Most celebrations based on Hindu calendar movement of the moon.

Generally new year is celebrated in other regions at the time of harvest. It is known as Gudi Padwa, Baisakhi, Cheiraoba, Diwali and Marwari New Year.

This is followed soon after with Ugadi, the joyous holiday celebrated in India. It has the same theme and idea as the Persian New Year, which is the spring equinox.

Ugadi begins on the first of April or very early in the month. The date is determined by changing astrological signed in the zodiac. on the basis of the rotating sun, which changes year by year. Hindus celebrate the New Year on April 14. Thai New Year arrives on April 15. According to its literal meaning in Sanskrit, a Songkran occurs every month. But Thais consider Songkran when the sun moves from Pisces (the last sign of the zodiac in winter) to Aries, the first sign in the zodiac that occurs in spring.

It combines the traditions of both the Indian observance of New Year and Hol, a day when wild colors are splashed on each other. In Thailand, this is done in a more “purist way,” and only water is used!

Preparations for the festival start a week ahead.  As with most New Year holidays, homes are given a thorough cleaning.  People buy new clothes.  This includes dhoti (or sarongs) and also items for the holiday.

New clothes for the New Year!

Mango leaves and coconuts are considered auspicious in the Hindu tradition, and they are used on Ugadi. People also clean the front of their house with water and cow dung paste, then draw colorful floral designs. People offer prayer in temples. The celebration of Ugadi is marked by religious zeal and social merriment.


Celebrating Ugadi at Banana LeafLA

The BananaLeafLA kitchen (www.bananaleafla.com) prepares a special festival box of traditional dishes for this special day of Ugadi.  It is a greeting of blessings and abundance. Ugadi Pachadi represents the holiday with six different tastes (sweet, sour,salt, pungent, spice and bitter) symbolizing that life is a mixture 6 different human emotions. 

Ugadi Special Box

Ugadi pachadi
2vada(garralu)and chutney
Ven pongal
Sambar and papad
Tamarind rice(pulihora)
Curd rice
Rice
Eggplant and aloo curry
Mango kesari

Ugadi Special Box at BananaLeafLA

Hindus celebrate Vishnu, which marks the first day of the astronomical year on April 15. Lord Vishnu, the God of Time, and his incarnation Lord Krishna are worshipped on the day of Vishnu. A typical greeting and we wish it to you:

May you be showered with
Divine Blessings, wealth and fortune ;
May this year bring your way
abundant joy and bounteous prosperity.

Thailand also marks the New Year on April 13-15 by splashing water on each other for a fresh, playful start to the season. Songkran or Thai New Year is a national holiday. Songkran until 2018 took place from April 13 to every year April when the Thai cabinet extended the festival nationwide to five days, 12–16 April, to enable citizens to travel home for the holiday.

Masters of Taste 2022 Preview Promises!

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(Gerry Furth-Sides) The invite that arrives this year signaled the transition of lockdown to a party!

The invite two years after the last preview party to the Masters of Taste 2022 preview party!

The festive and fun 5thAnniversary Masters of Taste preview promises the L.A.’s premier outdoor, luxury food and beverage festival will be the welcome back public event after two years. The Sunday,April 3rd, 2022, from 3:00 pm to 7:00 pm takes place on the field of the iconic Pasadena Rose Bowl

VIP tickets are already sold out for the Masters of Taste 2022

The food at the preview, in the locker room of the historic Rose Bowl. In the locker room! (due to threat of rain). This is the ultimate behind-the-scenes experience and you get the same exhilarating feeling at the Masters of Taste event itself.

Love at first bite: Agnes Restaurant & Cheesery’s the Cornbread Cupcakes with almond, chicken liver mousse, luxando cherries and chive sprinkles are alone worth coming to the Masters of Taste 2022! “That’s why I am the head cheese! says Agnes.
Horrible glare lights, a camera in a hurry and the most refined, decadent cornbread cupcakes in the world by Agnes Restaurant & Cheesery at the Masters of Taste 2022 preview party!
Gabi James’ Albondigas lush Chimayo at the Masters of Taste 2022 preview party
Gretchen’s festive southern Jambalaya from Georgia’s Restaurant at the Masters of Taste 2022 preview
Cru winery’s 2017 Vineyard (@cruwinery) Montage Pinot Noir Noodle, is a natural pairing with Ayara Thai’s (@ayarathai) Chef Vanda Asaphahu’s Boat Beef Noodle Soup

Masters of Taste is introducing Chef Vanda Asapahu as it’s first-ever female Host Chef of Masters of Taste, which also happens to mark the 5th Anniversary of this celebrated event. This year, Masters of Taste falls in April, during which Thai New Year, Songkran, is also celebrated. Chef Vanda has invited 3 other L.A. Thai restaurants, to participate in the SongkranThai SELECT Pavilion, a celebration spanning the Rose Bowl’s end zone.

Masters of Taste 2022 happy media, here Jose Martinez of LA

The special pavilion will feature traditional Thai sundry general store and Songkran festival. As a culinary challenge, each Thai restaurant will prepare a dish, dessert, and/or cocktail using a common paste, sahm kler (which translates to “3 buddies”), and comprises white peppercorn, garlic, and cilantro root. This aromatic mixture is used in a variety of Thai dishes and is quite possibly the reason why Thai food is so special.

100% of the proceeds from Masters of Taste 2022 will directly benefit Union Station Homeless Services, a nonprofit organization committed to providing permanent solutions to end homelessness and rebuild lives. Headquartered in Pasadena, CA, Union Station has served the community for nearly 50 years. Today it is the San Gabriel Valley’s largest social service agency assisting homeless and very low-income adults and families.

Cheers! Masters of Taste has raised over $2 Million in support of Union Station Homeless Services life-saving programs.

Union Station Homeless Services’ mission is guided by the belief that everyone deserves a life of dignity and a place to call home. In the last four years Masters of Taste has raised over $2 Million in support of Union Station Homeless Services life-saving programs.

VIP tickets are sold out. It was so touching to hear the Mission representative tell the story of how he thought to give the event a chance five years ago as an alternative to the more tried-and-true methods of fundraising. And how phenomenal it was to see the successful response.

And to go from Master’s of Taste Preview Party 2022 is everyone’s regional favorite: a Brownie, this one from Bertha Mae’s Brownies with Sea Salt & Caramel

This year Masters of Taste 2022 will partner with Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) to bring high school volunteer assistance at the event. Named a National Apprenticeship Program by the U.S. Department of Labor in 2021 , he non-profit Careers through Culinary Arts Program (C-CAP) provides culinary, job, and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York CityNewarkPhiladelphia and CamdenChicagoLos AngelesWashington D.C.,Maryland,Northern Virginia, and Arizona, including 7 Navajo Reservation schools.   

The Careers through Culinary Arts Program (C-CAP) team headed up by Gail Carney, Lisa Fontanesi and Lori Wessell are professional-level volunteers at the Masters of Taste 2022

   

What’s Better than the Best (Bolognese)Pappardelle ?

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Restaurant Manager Miguel Morales and server, Derek, artfully dishing up Pappardelle at The Restaurant at Mr. C’s in Beverly Hills

(Gerry Furth-Sides) What could possibly be better than my favorite, the best Pappardelle draped in classic Bolognese sauce? Let me tell you about four possibilities traveling from north to the south of Italy and you decide.

First is learning the secret, changing ground beef recipe of the ethereal pappardelle pasta ribbons with Bolognese from the chef (The Restaurant at Mr. C’s). Second is going into the kitchen for a peek at how the lamb sugo version of pappardelle is prepared (Marino Ristorante). Third is Pappardelle with Wild Boar at Sor Tino. And the fourth is having a professional chef prepare a box for you to put together at home with turkey or veggie sauce (Gourmet Pasta Kit).

Fresh pappardelle may have fluted edges and are up to an inch wide. Dried egg versions that originate in the region of Tuscany have straight sides.  Tagliatelle, (Emilio-Romano and Marche regions)  a narrower version of Pappardelle and used for lighter sauces (see below) is similar to but a tiny bit thinner than (Roman) fettuccine.

Beef Bolognese Pappardelle at The Restaurant at Mr. C’s

Executive Chef Max Farina, brought over from northern Italy to oversee the kitchen, prepares traditional Italian cuisine. His perfectly seasoned Pappardelle Bolognese is so refined it is a perfect match with the usual light as air, pink bellini sauce, also known as vodka sauce.

He combined it with beef bolognese for us and, as common practice, used the fine cuts of meat left from the menu. It turns out credit goes to the chef’s special combination of beef ingredients, which we first with deeply flavored strip loin, brisket and tenderloin. .

Restaurant Manager, Miguel Morales, artfully serves us at The Restaurant at Mr. C Beverly Hills

Mr. C’s Beverly Hills, Rest1224 Beverwil Dr, Los Angeles, CA 90035, (310) 277-2800 Website – //www.mrchotels.com/hotels/beverly-hills-los-angeles-ca/dining/ 

Marino ristorante Lamb Pappardelle

Marino ristorante pappardelle with meat sauce traditionally incorporates the flavors of beef, pork, and veal, simmered over three hours. The Neapolitan family recipe goes back generations.

Lamb Pappardelle at marino ristorante.

The current menu also features Lamb Pappardelle. The homemade pappardelle with Autonomy Farms braised lamb sugo ($28) . Sugo is a sauce made with just tomatoes, garlic, crushed red pepper, and basil. It is known to be super-quick to make. Americans would call it, ” marinara.”

At Marino sugo may have the same ingredients but it is simmered overnight until the lamb is so tender it can be made into niblets. We were so honored to visit the kitchen with Chef Cal, and try a taste of it. This is what makes the difference.

Chef-Partner, Sal Marino shows off his simmering lamb sauce at marino ristorante

www.marinorestaurant.net.  marino Ristorante, 6001 Melrose Avenue, Los Angeles, CA 90038,(323) 466-881.

Pappardelle Cinghiale Wild Boar Ragu)

Pappardelle Cinghiale (Wild Boar Ragu) as Sor Tino and Caffe Roma conjures up feasts served in a forest. Its unctuous, rich, slightly tomatoey sauce includes large pieces of the Boar that had been cooked for hours in the sauce, is the equivalent of a rich man’s Bolognese,” is how our Italian-Ameican writer, Darien Morea, perfectly described it.

Cinghiale

Pappardelle Cinghiale Wild Boar Ragu) is also served at Toscanova and Ago ristorantes, authentic Italian restaurants also owned by the master chef, Agostino Sciandri.  We met this Tuscan chef at the Q for quality Awards honoring Los Angeles restaurants for maintaining high standards of authenticity.

Agostino Sciandri
Agostino Sciandri, chef-owner for whom Sor Tino is named

Sor Tino was the first to offer wild boar in Los Angeles in the early 1990’s. These days it is an Italian restaurant staple.

Owner-menu designer, Sciandri, adds “Not to name drop (but I will), I had first been introduced to this dish in a place that was once the home of the father of Leonardo di Vinci in the town of Vinci, Tuscany, and Sor Tino’s version was its equal in every way.”

Sor Tino, 908 Barrington Avenue, Brentwood, CA  90049. (310) 442-8466. (//(www.sortinorestaurant.com)

Pappardelle in Gourmet Pasta Kit at Home

Chef Cynthia Mamukari, founder-owner-chef of Taste & Company was the executive chef at the famous Joe Allen’s Restaurant in Los Angeles, after being recruited to work in their flagship New York and London restaurants. She was also the opening chef at Orso, an equally popular and more casual eatery both in West Hollywood and in Manhattan.

Taste and Company gourmet Pasta Kit (Photo courtesy Taste and Company)

The Taste & Company kit includes Cynthia’s freshest pappardelle with health-minded turkey or vegetarian sauce. Her research was exhaustive to find the best taste, one that will show off the sauce the best.

The kit has the most sophisticated, fresh ingredients still makes it fun to put together

Why Georgia Restaurant’s New Brunch Ranks #1

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(Gerry Furth-Sides) Georgia Restaurant’s week-end brunch option, new this fall, ranks #1 in hospitality on all accounts. From the calls to the restaurant, first with a question about hours, and then to hold a table (no easy feat to find the place for an outside) on the phone with Manager Kimberly (below on the left), the sense of being a welcome guest reigned supreme. Happy faces at the full tables were proof enough.

Three ladies who work like ten at Georgia’s restaurant, Long Beach Exchange

This is no easy feat during a shortage of staff, and in a plain-wrap box of place with order at the counter service. Yet it felt at all times like a leisurely, warm place in the deep south. It was a welcome sight to see full tables inside and out of people of all ages, families and colors.

Southern Hospitality at Georgia’s Restaurant, Long Beach Exchange

Southern hospitality has always been a priority with the owners of Georgia’s restaurant, for any meal. Owner Nika Shoemaker-Machado told us, “We want people to come to our tables and enjoy a meal as if they were at our home. We are happy and excited about outside dining. Our staff is trained on hospitality, making each visit feel as warm as possible.” This is especially important since visits by Nika and Nana to the restaurants several times a week “to greet customers and give people a sense of family stopped with COVID restrictions.”

And “homey” is exactly what it feels like. Everyone we encountered was friendly and helpful, offering menu suggestions and asking if we needed anything.

A Bloody Mary while dining al fresco at Georgia’s Restaurant, Long Beach Exchange

Georgia’s newly expanded menu for brunch features Specialties, such as: Gretchen’s Jambalaya cooked to order with shrimp, andouille sausage and chicken, served over pasta or rice, and the Louisiana Tilapia & Shrimp made of spicy grilled tilapia and shrimp, with tomato Creole sauce served over rice.   

The sweet and savory signature layers Fried Chicken and a Belgian Waffle is served with maple syrup and honey butter. It is not an international favorite and one of the most popular regional exports from the deep south.

Fried Chicken on a Belgian WaffleGeorgia’s Restaurant, Long Beach Exchange

Each plate is served with a choice of two of Georgia’s Restaurant’s Soulful Sides. The list includes Red Beans & RiceCollard GreensBlack-Eyed PeasBaked BeansColeslawPotato SaladMac & CheeseMashed PotatoesGarlic Rice,Corn on the CobFrench Fries, and Nana Gretchen’s signature Cornbread served with house-made honey butter.

Nana Gretchen’s signature Cornbread served with house-made honey butter Georgia’s Restaurant, Long Beach Exchange
Mac & Cheese, one side choice at Georgia’s Restaurant, Long Beach Exchange
Fried Green Tomatoes, our favorite dish, at Georgia’s Restaurant, Long Beach Exchange
Pulled pork sliders at at Georgia’s Restaurant, Long Beach Exchange

Georgia’s Restaurant is named in memory of patriarch George, with the addition of a single letter from each daughter’s name. The founder of Georgia’s Restaurant is Gretchen Shoemaker (known to everyone as Nana), a native of Philadelphia who married her high school sweetheart, George, and moved west to Lake Forest. While raising three daughters, Gretchen created successful catering business built on family recipes.

A nod to healthy California greens at Georgia’s Restaurant, Long Beach Exchange

The business stopped when he passed away in the early 1990’s. And almost just as suddenly it was revived 20 years later into a brick-and-mortar restaurant by daughter Nika Shoemaker-Machado and her husband, Marlon Machado.

We met daughter Nika Shoemaker-Machado, co-owner of Georgia’s Restaurants, at the Newport food Festival in 2019! They were out of food early on!

Georgia’s at LBX: 4101 McGowen St., Ste. 155, Long Beach, (562) 420-5637, georgias-restaurant.com

Georgia’s at The Packing House: 440 S. Anaheim Blvd., Ste. 209A, Anaheim, (714) 906-1900, georgias-restaurant.com

Five Hidden Gem Italian Restaurants in “The Valley”

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1. Antonio’s Pizzeria and Italian Restaurant —  Antonio’s Pizzeria and its iconic sign have been a beacon of old-fashioned Italian dining on Ventura Boulevard in Sherman Oaks since 1957.  Families of at least two generations are regulars in the colorful, old-school dining room with red and white check tablecloths. , new items like Gluten-free pasta are part of keeping up with the times. So are Antonio’s co-owner/proprietors, the sister-brother team of Alex and Steven Lunardon.  

Location — 13619 Ventura Blvd, Sherman Oaks, CA 91423

Follow them and on Facebook and Instagram

2. Domingo’s Italian Deli – Domingo’s Italian Deli has been San Fernando Valley’s mainstay for all Italian dishes since it opened in 1948. This restaurant retains its substantial old-world, friendly feel.  In addition to some of the finest Italian dishes made from scratch, Domingo’s is the place to shop for the finest imported Italian products with specialties arriving for all the holidays.

Location – 17548 Ventura Blvd, Encino, CA 91316

Follow them on Facebook and Instagram

3.  Prosecco Trattoria — Located in Toluca Lake and near Disney Studio Facilities for decades, this restaurant serves the classics as practical prices. The decor is stately and elegant with dramatic, golden tone murals. Customers rave about its feeling of being the utmost professional in service and feeling like family at the same time. Elegant and yet cosy, it is the perfect place for a mid-week meal or a special occasion dinner.

Location — 10144 Riverside Drive Toluca Lake, CA 91602

Follow them on Facebook and Instagram.

4. Noi Due Trattoria — Italian hospitality Noi Due Trattoria, the owner Antonio is well known among his customers for being hospitable. The menu features traditional south of Italy recipes, including a variety of excellent thin-crust pizzas.

Location — 29020 Agoura Rd Agoura Hills, CA 91301

Follow Noi Due Trattoria on Facebook and Instagram.

5. Grandi Italiani — 

Saving a best for last, Grandi Italiani is a hidden gem. The simple, authentic dishes and winsome personality of Aron Celnik alone are worth a visit. Grandi Italiani is the spin off of sorts of Andre’s at the Mart across the street from the Original Farmer’s Market. And it, too, was a sort of spin off to he original, formal and enormously popular Andre’s Italian Restaurant in Beverly Hills. . The more casual version was conceived as a simple idea: provide wholesome and gratifying Italian food in a relaxed casual atmosphere at prices every family could afford. The continuous lines proved it a success, never serving less than 800 happy customers on week-ends alone until it closed due to the shopping center remodel in 2021. //localfoodeater.com/andres-first-white-tablecloth-italian-to-go-casual-50-years-ago/

Location — 21730 Sherman Way, Canoga Park, CA 91303

Follow them on Facebook.

1

Buon Appetito!

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Visit our website for all San Fernando restaurants — www.sfvalleyeater.com.

Executive Chef Raymond Alvarez’ New Latin Menu at VIVA HOLLYWOOD

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(Gerry Furth-Sides) This is a special article because we are on the board of C-CAP and are so proud.

VIVA Hollywood’s Executive Chef, Raymond Alvarez, started his professional career in high school by joining Careers Through Culinary Arts Program (C-CAP) in his culinary arts class at Granada Hills High School in 1998.  His story is below.

But these days he is deep in an exciting new restaurant located in the heart of Los Angeles on Hollywood Boulevard, Viva Hollywood offers a brand new dining concept.

Rajas FlatbreadRajas Flatbread

Ray says, “I am incredibly thrilled to have partnered with Viva Hollywood as there is an inherent alignment of our philosophies, which makes our collaboration even more exciting.”

Beso Hollywood

Formerly Beso Hollywood, right around the corner from the iconic Pantages Theatre, the now Viva Hollywood is a superb destination for excellent culinary, mixology and entertainment-oriented experiences; the new classy venue offers it all.

The elegant and alluring Mexican restaurant showcases various unique elements of Latin culture that certainly differentiate it from any other restaurant in the city.

 

A once Hollywood staple has now been completely revamped and has evolved into an even more breathtaking establishment.  The restaurant’s exterior features a bold, rosy color and all of the overall design scheme is also sure to impress.

Inside, the main dining room and bar feature a decadent rustic chandelier, a long bar connected to a wood-oven kitchen, and lush marble tabletops. The ceilings are elevated, giving the space a warm, open-air vibe, evocative of Miami’s most luxuries dining.  Viva Hollywood also pays proper homage to Latin culture through various mediums, including their live cabaret and flamenco performances, and musical acts.

Viva Hollywood’s diverse menu of Latin-inspired dishes and list of cocktails, curated by Chef Raymond Alvarez and Executive Beverage Director Erik Weatherford use only fresh, seasonally conscious ingredients with bold flavors.

Toca Madera features Ray’s shared plate Mexican concept, called “Barrio Style Fine Dining” to this dinner and late night lounge concept.   A new style of upscale fast casual, which he calls, “fresh casual,” is also featured at Tocaya Organica in Venice and in West Hollywood.

Featuring a promising menu of delectable bites like the “Ceviche Blanco Tostadas” and the “Chicken Mole”, Chef Raymond Alvarez, formerly of Pink Taco and Toca Madera, had the following to say about his latest venture:

Chicken MoleChicken Mole

 

Pollo Manchaca

Pollo Manchaca / Carne Asada Tacos

Skirt SteakSkirt Steak

 

Tamales de Maiz Dulce

Tamales de Maiz Dulce

As a student, Raymond caught wind that the program offered students scholarships to culinary school through a series of competitions and GPA.  C-CAP board member and his instructor helped guide him toward the scholarship and series of jobs that would “slingshot him” into the restaurant industry for the rest of his life.

After qualifying in the May 2000 C-CAP preliminaries, Raymond did so well as a finalist that he was awarded a full scholarship to the Art Institute of California – Los Angeles, in Santa Monica.

During his two years at the Art Institute Raymond worked full time at the Odyssey, a large banquet, and restaurant in the San Fernando Valley, and at the Jonathan Club, a private beach club in Santa Monica.

Even before graduation, Raymond was got the attention and the Executive Chef job at the Santa Catalina Island County Club on Catalina Island.  He was 20 and stayed two years.

Returning to the Los Angeles area he was hired as a line cook at Ciudad restaurant, owned by LA legends, Mary Sue Milliken and Susan Feniger.  Raymond worked his way back up to the kitchen Manager, then Sous Chef before being transferred to the flagship Border Grill restaurant in Santa Monica.  As executive sous chef here, Raymond ran the catering department, restaurant, and their taco truck project.

Raymond credits”the two hot tamales” for motivating him to learn about Latin America Cuisine, especially the “ins and outs” of Latin flavors and Mexican regional cooking in his six years with them.

Raymond’s next stint was with the Morton family’s Pink Taco as corporate executive chef of Pink Taco.  As Corp chef, Raymond began getting systems in place, updating menus, and training staff for a new Pink Taco on Sunset Blvd.  A glitch in the building let to Ray moving on to oversee the overhaul of the historic Malibu Inn alongside well-known restaurateurs of the Las Vegas.

After the completion of the Malibu project, Ray then joined Ron Newman (Red Onion) and his son Greg Newman (Baja Sharkeez) to create their new fine dining Mexican concept Palmilla Cosina y Tequila, leading to Raymond’s full-time job overseeing their eight (8) stores.  This entailed traveling from Santa Barbara through Hermosa Beach and all the way down to Huntington Beach on daily basis, Raymond decided he wanted more kitchen time and less traffic time.

Raymond was recruited by Brad Metzger’s firm, Restaurant Solutions, to join forces with Tosh Berman and Amrou Almanaseer.  Tosh, American business entrepreneur, international real estate investor, tech developer and co-founder of multiple nightlife brands, Tokase Properties and most recently EDL Management Group (AV Night Club & Cake Night Club) and Cobrnd Marketing Solutions. The result can be seen and tasted at VIVA Hollywood.

Mixologist Erik Weatherford,  Viva Hollywood’s Executive Beverage Director, oversees a diverse list of crafted cocktails with fresh, seasonally conscious ingredients with bold flavors, to complement the Viva Hollywood menu.

Weatherford’s Latin-based experience includes creating the cocktail program at the well-known Beso Hollywood, where he was most known for his creative and diverse uses of tequila.

 

Cocktail

Viva Margarita Cocktail

El Niño

El Niño

Brent’s Deli: Eating 50 Years of Culinary History

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The “skyscraper” pastrami sandwich (photo courtesy Brent’s Deli)

(Gerry Furth-Side) It’s always reassuring to know you are being efficient when you eat the life-affirming historic Brent’s food – one sandwich is the equivalent of packing in three meals at once.  So you can imagine how happy I was to learn how much history is a part of the mouth-watering package.
For starters, take the astonishing Monte Christo sandwich and the Black pastrami. I am always happy to do so.

The Monte Christo has been popular in small restaurants and diners across the country since it was first invented in Los Angeles in the 1960s.

This was about the time the first Brent’s Deli opened.    The story is that when young deli man Ron Peskin, a recent newcomer to California, took on a failing deli (debts and all) in Northridge in 1969 for $1700.  At least the name was right; Ron had a young son named Brent.    The rest is history. “For eighteen months I never took a day off. I made every sandwich, I wanted every one to be perfect,” said Ron, reminiscing.

From day one, Brent’s felt as though it has always been there (photo courtesy of Brent’s Deli).

Today son-in-law Marc runs the second thriving Brent in Westlake (see the full history at: //www.brentsdeli.com/aboutus.aspx). His partner is a former server who worked his way up over the decades.  My non-deli going Westlake friend looked askance at my suggestion of “splitting a sandwich.” When two sandwiches came to the table, she was speechless.

As for me, a devoted Langer’s deli fan long before Nora Ephron put it on the world map, I thought I’d give Brent’s a try because the venerated food maven Merrill Shindler touted it often and loudly.  So one Saturday evening, we arrived at the Northridge store – just as they were putting the CLOSED sign in the window.  What they did next, to me, explains their longevity.  Instead of turning us away, they asked if it was OK to have to-go sandwiches made for us.  Yes, thank you!

The “traditional” Monte Cristo begins with deli ham and Swiss cheese, and the entire sandwich is then lightly dipped in egg batter and grilled. Just for good measure – and maybe its health benefits? – Brents adds turkey to the mix.

If you think this sandwich is outrageous, just remember that this tribute to Alexander Dumas’ French novel, The Count of Monte Christo is an offshoot of the French sandwich, croque monsieur, which has the same ingredients and satisfies more senses than any gourmet dish.

But wait; there’s more. Powdered sugar is sprinkled on top, joined by a ramekin of raspberry or strawberry jam on the plate.

Another popular and almost equally outlandish dish is also historic: the addictive Black Pastrami Sandwich. For starters, pastrami traveled to America by way of Romania after being invented by the wild Turks centuries ago. Very lean dry cured beef is rubbed with a wet paste of spices, usually brine, brown sugar, garlic, black pepper, parsley, onion and cloves, and smoked.

It is then sliced thinly as possible to be packed as thickly as possible between two pieces of rye bread. If this is a trick to make the diner think it is less fat, so be it. A deli favorite from the first, its original preservative purpose has long been obsolete.

Like the goulyas (Hungarian cowboys who rode the plains and cooked the meat they stored under their saddle in kettles) it was tough Turkish horsemen who rode with this meat, the pastryma, over the steppes and plains of Eastern Europe and Western Asia.

For centuries, a spicy, smoked meat known as pastyrma in Turkey was made from Beef or camel meats. It was smoked, salted, dried, and covered with a paste of garlic, chilies, and other spices to preserve and flavor the meat. Horsemen carried the meat in special saddlebags. The pressure of the riders’ legs and the motion of riding tenderized it and worked in the spices!

The resulting pastyrma (the name may be related to the Turkish word for ‘pressed’) was exceptionally tender and usually sliced thin and eaten on bread with eggs, tomatoes or in bean stew. This delicacy spread throughout the Near and Middle East and then on to eastern Europe.

In the Romanian language, the word pastrami is actually a verb. You’d say, “On Tuesday, I’m going to “pastramo the meat,” or “she would pastrama the meat.”

For the most part unknown outside of Eastern Europe until the late nineteenth century, pastrami was introduced to Americans because of a chance meeting.

In 1887 immigrant Mr. Sussman Volk, a former classy Lithuanian miller, now demoted to role of kosher butcher on New York’s Delancey Street, was determined to earn his place in history.  He was not thinking about this when he stored the trunk of an immigrant acquaintance in exchange for a family pastrami recipe.

And so it was that Mr. Volk’s fell in love with the easy-care pastrami that required no refrigeration, selling it first as slabs and then between two slices of rye bread (look ma, no packaging!). It was a hit from the beginning.

I raise a pickle in praise.

Best of the Best Spanish Artisanal Meat at La Española Meats

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(Gerry Furth-Sides) The day we visited La Española Meats in Harbor City one sunshiny fall day, a special envoy delegation from Spain was visiting with a tasting of newly imported artisanal products.  This hints at the importance of the small boutique store that makes the Doña Juana brand of chorizo right in the adjoining building.  In fact it is the boutique and the lovely side garden dining area that accent the factory itself.  It transported us to a leisurely afternoon in Spain. //www.donajuana.com

We food writers were enchanted with the products and the hospitality.  I even found myself choosing Barcelona as the city  I most want to eat a meal on in a recent quiz because of it!  And this was over Paris and New Orleans!

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Founder-owner Juana Gimeno Farone founded La Española because the rich sausages and hams from Spain were not allowed to be imported in the 70’s.   So Faraone began making her own, packaged under the Doña Juana brand.  The artisanal products being introduced into America today include meats, cheese, wines and sweets but still exclude pork products from pigs raised in Spain.

img_4214 It is very different from Mexican chorizo because it is more like hard salami — and so can be served as you would meat on any charcuterie board without cooking.  Each salami is slightly different in terms of spices and texture.

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Paella is served every Saturday to guests in the outside area – a cordial gesture and one that enhanced every food lover’s attention to the company.  Because the product was not allowed to be imported even in the early company days, Farone did her best to acquaint food lovers not only with the chorizo but how to prepare and use it. A live flamenco performance makes the last Saturday of the month even more special.

img_4270Outside in the magical garden dining area, founder-owner Juana Gimeno Farone, and her daughter, Mari Carmen introduce a table of tapas highlighting the products.  In Spain the small, perfect salty bites are served with complementary wines and beers.

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The paella arrived from the back room in a copper pan, burnished from use. Bomba rice, cooked beautifully, has the golden glow of saffron.  It is dotted with several kinds of chorizo, chunks of pork, chicken, mussels, shrimp, piquillo peppers and squid.   Mixed spiced olives, freshly sliced, artisan chorizo, dried fava beans cooked with tiny clams and croquettes add to the mix.

Faraone’s son-in-law, amiable Iranian (!)  Alex Motamedi, operates the business with his wife.  He is passionate and detailed about explaining the Spanish meats, cheeses, wines, olive oils and assorted conservas of vegetables and fish on floor-to-ceiling shelves in the compact little store adjacent to the plant.

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As the the holiday shipment of special artisan products were being placed on the shelves,  Alex was adamant we try a sample of whatever caught our eye.  We purchased boxes of as many of them as we could, including the Almond-shaped confection above with a kind of marzipan paste filling inside the papery-thin shell.

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The red wine from Altos Ibericos was only available at La Espanola Meats this season.  It had a rich, fruity flavor and we purchased several bottles for gifts from the shipment.

The GPS had a “field day” with the address of La Español Meats. It directed us exit the 110 freeway  (off the 405 toward San Pedro) at an early exit on a complicated route to the factory, including a field tour around the block from the street behind it.  So much simpler to exit at Sepulveda right in Torrance, take a quick left to Vermont, straight and a right on Lomita.  And you are there – in Spain –  in a few minutes!

(//www.donajuana.com) ,La Española Meats, 25020 Doble Ave., Harbor City, (310) 539-0455.  Hours: Mon-Fri, 8:30 am-5:30 pm; Saturday from 9AM to 5 PM.  A short sandwich menu is available everyday, and the ladies will add product you purchase in the store, like special cheeses.  Please call ahead to make Paella Saturday reservations.  The House paella is $9 plus tax.

 

 

 

 

Ooh La La: “Ladurée” French Macaron Arrives in LA and Beverly Hills

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(Gerry Furth-Sides) At the turn of this century, New York and Los Angeles bakers seized upon this confection that had earlier took Paris by storm.   This year it has arrived quietly in Los Angeles at The Grove (Original Farmers Market)in Los Angeles, complete  with more dramatically long lines  and more recently a tea room with cafe opened on Beverly Drive in Beverly Hills in a more quiet manner – and easy-access free parking.

It marks one more time that Parisian tea room history is ties to the history of the Ladurée family.  It all began in 1862, when Louis Ernest Ladurée, a miller from the southwest of France, founded a bakery in Paris at 16 rue Royale.

In 1871, while Baron Haussmann was giving Paris “a new face”, a fire in the bakery opened the opportunity to transform it into a pastry shop.  The decoration of the pastry shop was entrusted to Jules Cheret, a famous turn-of-the-century painter and poster artist.

At The Grove (Original Farmers Market) in Los Angeles as  the famed macaron merchant opens its first store on the West Coast. The sprawling boutique and outdoor terrace serves more than pastries.  Along with its macaron gems, pastries and chocolates, the store also features a restaurant and tea salon. Highlights of the menu include the Champs-Elysées Club, a vegetarian version of the classic sandwich; Ladurée omelette with mushrooms, ham, cheese, tomatoes and herbs; and a tofu burger.

Macaron flavors range from the classic (vanilla, pistachio, caramel with salted) to the seasonal (chestnut, coconut, violet), and you can order them from a gleaming white marble bar in the front of the shop.

Ladurée, 189 The Grove Dr., L.A., 323.900.8080. thegrovela.com

Today the French macaron arrives in a variety of classic and contemporary flavors all with bold, vibrant colors: Apricot and Raspberry, each filled with jam; Lemon with lemon crème filling; sophisticated bittersweet chocolate; Coffee; Vanilla and Pistachio, which, as combined with the almond paste flavor, is reminiscent of Baskin-Robbins Pistachio Almond.

If you haven’t the will to brave the crowds at The Grove (said to be bigger than the ones at Disneyland, here are a few other suggestions.

La Provence has an assortment of delicacies, crispy on the outside and creamy on the inside.  SherryYard’s macarons have been perfect as specials from her days at Spago to her own new bakery at Helm’s Bakery.  (Sherry is second from left below)2014-10-19 19.21.21 For the richest raspberry macaroons, Bottega Louie (www.bottegalouie.com). 

For the most delicate lavender macaroons. (www.thelittledoor.com).

For the finest coffee version, La Provence Café is the place to go.  A selection the finest French pastries and cakes are also in the alluring counter cases, which you pass waiting on line to order.  Indoor banquette and outdoor seating are options to enjoy the pastries (and fresh salads and sandwiches) right on site, served by an efficient friendly staff.
(www.laprovencecafe.com).

These days even Trader Joe has gotten into the act and their variety assortment is very, very good even though their seasonal pumpkin flavor falls flat. (www.traderjoes.com) 

And we can’t forget the Moroccan macaron, made without dairy here at Got Kosher Cafe.  It is impossible to taste the difference between thee beauties and dairy versions.   (www.gotkosherinc.com)12Jun01-265 2These days we’re referring to the French macaron, not the candy-kiss-shaped coconut meringue cookies, though are made of egg whites and almond paste and got their biggest boost both originated in Italy. But leave it to the French. Their more fragile version with a crispy outer shell and pillowy- soft yet chewy inside is inordinately tricky to prepare and .

“Macaroon,” comes from the Italian word for paste, maccarone, and, the first maccarone can be traced to an Italian monastery. The cookie arrived in France in 1533 with the pastry chefs of Catherine de Medici, wife of King Henri II (literally the Martha Stewart of her time, she who spread many glorious culinary trends across Europe).

The story continues with two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, who when seeking asylum in the town of Nancy during the French Revolution (1789-1799), baked and sold so many French macarons to pay for their housing, they became known as the “Macaron Sisters.”

About that time Italian Jews adopted the cookie for Passover because it has no flour or leavening, also adding chewy coconut to the dough. This “Jewish” sweet became popular all over Europe and America, and came to define “macaroon” – until recently!