Chef Sammy Monsour Archives - Local Food Eater

Masters of Taste 2019 Masterpiece Preview

March 19, 2019 Comments Off

(Gerry Furth-Sides) It literally was a “dark and stormy night” for the media preview of Masters of Taste 2019 this year. After a two-hour drive to the Rose Bowl, the excitement of the event started right at the gate where the chefs hailed us from their cooking in a temporary outdoor kitchen in a drizzling rain, and continued throughout the heart-warming event in the – surprise — men’s locker room, usually unavailable even to non-sports press, when rain forced the event indoors. I have not had this much fun since internationally famous jockey Lafite Pincay propelled me into the men’s locker room at Santa Anita Racetrack to show that even eating ice cream with me didn’t make the scale go higher.

Everyone was in a great mood from the time you walked inside the locker room doors

L.A.’s premier outdoor, luxury food and beverage festival takes place on Sunday,April 7^th, 2019from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl.

Masters of Taste 2019 is also introducing Chef Michael Hung as the event’s first-timeHost Chef. 2017 and 2018Masters of Taste Culinary Master. The chef told a moving story about how $40 separated him from being homeless after a fire in his San Francisco apartment. It was representative of the communal bond between the event participants on the presenting and receiving side. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs.

“I have been a participant in Masters of Taste for the past two years and it is spectacular. Cooking and serving people on the field of the Rose Bowl could be a once in a lifetime dream, but I have been lucky enough to get to do it for the past two years, and this year, the honor to be able to formally host the event,” says Hung. “And, while the festivities are amazing, what is most impressive is that Masters of Taste donates 100% of proceeds from this event to Union Station Homeless Services each year. Homelessness deserves our attention, focused work and finances, and Union Station Homeless Services and Masters of Taste are truly leaders in helping those who are in need.”

Chef Michael Hung told us why the Union project means so much to him

Chef Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left San Francisco to open the local and nationally acclaimed Faith & Flower in Downtown Los Angeles (still) under his leadership before he moved on to Viviane in the Avalon Hotel Los Angeles and then his own company Ardour Hospitality

The evening featured a festive Fat Tuesday menu of the top chefs, Hung, Chef Sammy Monsour of Preux & Proper; Chef Jonathan Aviles of Salazar, Chef Jon Hung, The Raymond 1886. Sweets were served by Lark Cake Shop and Mignon Chocolate (see below). Beverage Masters included East Imperial; San Fernando Brewing Company, San Simeon Wines and Ventura Spirits.

Salazar Chef Jonathan Availes’ “Coctel de Camarón”

Chef Sammy Monsour’s “Fat Tuesday” gumbo with faro replacing rice served at Preux & Proper. Nice.

Seared Sea Trout prepared by Chef Jon Hung of The Raymond 1886

Roasted Prime Striploin on Bordelaise Sauce by Chef Michael Hung of Faith & Flower.

Red Velvet Cupcake by Lark Cake Shop in Silverlake

A lush Miniature Variety Chocolate box from Mignon Chocolates’ Joe Terpoghossian

Masters of Taste2018 attracted nearly 2,800 guests and garnered media attention throughout Southern California and beyond. Masters of Taste 2019 features the finest fare from over 45 Master Chefs including returning Culinary Masters Chef Erwin Tjahyadi (Bone Kettle), Chef Kyle Johnson(Bourbon Steak), Chef Calogero Drago (Celestino Ristorante), 2019 Host Chef Michael Hung (Faith & Flower) and Chef Lee Hau Fu (Lunasia Dim Sum House) just to name a few. L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 40 Beverage Masters complete the list with spirit brands and bars, a premier 50 yard-line cocktail bar featuring four of L.A.’s most distinguished drinking destinations and their Master Mixologists, select wineries, local craft breweries, live entertainment and much, much more.

100% of the proceeds from Masters of Taste2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Services include street outreach, meals, shelter, housing, case management and career development.

Ticket Information: Masters of Taste 2019 will take place on Sunday, April 7^th, 2019 and is a 21+ event. VIP Power Hour runs from 3:00 pm to 4:00 pm. General Admission from 4:00 pm to 7:00 pm. For more information on Masters of Taste 2019, please visit www.MastersofTasteLA.com.

Top Ethnic 2019 Super Bowl Parties in LA

January 23, 2019 Comments Off

Super Bowl Margaritas (Photos Courtesy of Casita Del Campo)

(Gerry Furth-Sides) Festive Casita del Campo in Silverlake offers game viewing on a large projector screen with surround sound, right next to the bar. Enjoy delectably authentic Mexican cuisine, handcrafted margaritas and ice-cold beer as you cheer on your favorite team. Casita recently introduced Draft Beer selections by the glass or pitcher: Negra Modelo, Cerveceria Manos De Calaca, Stella Artois, Firestone Walker 805 and Lagunitas IPA. Casita Del Campo Margaritas feature the Classic, Strawberry, and Pomegranate. Food for the table includes the Casita’s Special prepared with six delicious crispy mini tortillas topped with chicken, beef, jack cheese, sour cream and fresh guacamole, the popular Queso Fundidos, Taquitos or Homemade Guacamole.

Casita Del Campo on Sunday, February 3^rd, 2019 from 11:00 am to 11:00 pm; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitaDelCampo.net

(photo courtesy of Casita del Campo)

Preux & Proper’s Super Bowl Sunday in DTLA provides four TV’s for game watching after Sunday Brunch. Wakey Wakey Bloody Mary prepared with bacon-infused vodka, Smog City Little Bo’ Pils, Blackstrap Worcestershire, hickory-smoked black salt, sharp cheddar, pepperoni, cherry tomato and house-pickled okra is the drink of the day. Or make it a real Southern Sunday Brunch soirée with Bottomless Mimosas ($15 per person) available until 4:00 pm.

Wakey Wakey Bloody Mary (photo by Ziv Sade)

Superstar Executive Chef Sammy Monsour’s sweet and savory Fried Chicken & Waffles brunch special made with Mary’s Free-Range Chicken breast, a buttermilk cornbread waffle, served with honey, pecans, and butter of course (lots of butter) starts the day. Preux & Proper wants the fun to continue “all day long”. Their game day Happy Hour goes from 4:00 pm to 9:00 pm in the Barroom and the upstairs Proper Dining Hall. $1 Oysters, $1 Wings and Handcrafted Pitchers of Cocktails ($45 each) are inspired by the two competing Super Bowl 53 teams. The pitchers serve up to four guests. It is impossible to pick between them. Preux & Proper’s tantalizing Dungeness Crab Hushpuppies served with house bourbon barrel-aged green hot sauce, boil spice and charred poblano butter and Deep Dish Biscuit Dough Pizza like the Paulie’s Pomegranate-Habanero B.B.Q. Pork with smoked red onions and Tillamook cheddar are must-haves.

The inimitable team at Preux & Proper – your hosts for a perfect party. Owner-partners Josh and Chef Sammy top left and right.

Chef Sammy Monsour

Preux & Proper open for Super Bowl LIII on Sunday, February 3^rd, 2019 for Sunday Brunch from 12:00 noon to 4:00 pm, Happy Hour from 4:00 pm to 9:00 pm, and Sunday Supper from 4:00 pm to 10:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090; www.PreuxandProper.com

Preux & Proper “New Orleans” Beignets at to sweeten the Saints fans’ day.

Preux & Proper’s regular menu will be offered. Here the Fried Game Hen that makes you forget fried chicken forever

Visit South City Fried Chicken at DTLA’s Corporation Food Hall and enjoy a Fried Chicken Sandwich, or two, while watching Super Bowl LIII and savoring a Handcrafted Cocktail, sipping a Glass of Wine, Ice Cold Beer or knocking back a stiff Shot at Corporation Food Hall’s new drinking destination, The Fountain. Fans can order a classic South City Fried Chicken Sandwich like the Nashville, made with Nashville Hot, house pickles and cookout slaw, or enjoy the Miami, made with jerk spice, lemongrass remoulade, mint, jalapeño, lime, and shaved gem lettuce. For those looking for more, try one of South City Fried Chicken’s new Fried Chicken Boxes. Choose the Chicken & Waffles Box with four cinnamon sugar spiced chicken tenders, two cornbread waffles, whipped butter and Vermont maple syrup or the Chicken & Biscuit Box served with four seasoned chicken tenders, a buttermilk biscuit, South City fries, avocado ranch & Carolina gold sauces. With each of these amazing options, even if your team loses, you will still be a winner at South City Fried Chicken with a full chicken dinner on Super Bowl Sunday!

Fresh from the kitchen at Preux & Proper!

South City Fried Chicken caters Super Bowl Day

Corporation Food Hall’s South City Fried Chicken prepares the perfect Super Bowl LIII spread for take-out home-viewing. South City Fried Chicken’s Super Bowl LIII Fried Chicken Box ($295.00 per order serving 14 to 16 guests) features favorite Southern fixings in a mix and match feast. Step 1: Pick Your Fried Chicken by deciding between 30 Boneless Breasts, 30 Whole Wings (Drumette, Wingette & Tip), 60 Tenders, or choose two and get a HALF & HALF at no extra cost. Step 2: Style options include the Carolina Picnic served with buttermilk biscuits, Carolina gold, and avocado ranch. The Nashville Hot includes sweet & tangy cookout slaw and zesty house dill pickles. And the Chicken & Waffles comes with cornbread waffles, whipped butter, and Vermont maple syrup. Step 3: Pick Two Sides such as Chicken Bacon Cobb Salad with avocado, heirloom tomato, hard-boiled Chino Valley eggs, house-made hickory-smoked chicken, bacon, queso fresco and avocado ranch; South City Fries; Tangy Cookout Slaw & House Pickles; Pop’s Slaw & House Pickles or Watermelon & Cucumber Salad with Thai basil, mint, lime, cilantro, extra-virgin olive oil and coconut-macadamia crumble.

Bo Smothers serveing up fried chicken

South City Fried Chicken adds a touch of southern hospitality by including House-Fermented Hot Sauce (choice of barrel-aged green hot or Cali-Fresno red), a Half Gallon of both South City Fried Chicken Unsweetened Iced Tea and Lemonade, cups, napkins and plastic cutlery with each order.

Photo courtesy of South City Fried Chicken

South City Fried Chicken will be open for Super Bowl LIII on Sunday, February 3^rd, 2019 from 12:00 Noon to 10:00 pm; 724 South Spring Street, Los Angeles, CA 90014; 213.278.0008; www.SouthCityFriedChicken.com. For Catering orders visit www.SouthCityFriedChicken.com/catering or call South City Fried Chicken directly at 213.278.0008.

Five Irresistible Fried Chicken Happenings Here and There

September 25, 2018 Comments Off

(Photo courtesy of FCF)

(Gerry Furth-Sides) You would think that fried chicken was just invented the way is has become a “culinary darling, ” but who cares as long as it lasts. So it had to happen and New Orleans happily has done it first, a National Fried Chicken Festival (FCF) presented by Raising Cane’s that attracted a record crowd to Woldenberg Riverfront Park over a recent fall weekend. The third-annual free festival featured 35 chefs and restaurants from across the U.S. plus live entertainment, including free “chicken focused” activations such as the Raising Cane’s ‘Cane’s Square’, Kids’ Coop. FCF hosted the Raising Cane’s Chicken Finger Eating Contest, the Best Fried Chicken and Best Use of Fried Chicken in a Dish contests. oveted Best Fried Chicken Contest.

“You have to be there'” the sheer joy of any New Orleans event whether it is a stop at a drive-in or a major event. The music is always a part of it, just as food is part of any music celebration

Herbert “Herb” J. Hudson, founder of Roscoe’s House of Chicken ‘n Waffles, the Los Angeles-based soul food restaurant chain, was honored as 2018 Culinary Icon Award winner for the National Fried Chicken Festival presented by Raising Cane’s.

“We are truly overwhelmed, humbled and honored by the outpouring of community and visitor support, and our sponsors to produce this one-of-a-kind festival, said Cleveland Spears, III, President and CEO of the Spears Group and FCF Founder and Producer. “We believe has the potential to be one of the largest food festivals in the country.” More importantly, I am extremely grateful to have provided a platform for 35 independently-owned restaurants to showcase their offerings.

For more information, please visit friedchickenfestival.com. The Spears Group, an award-winning strategic communications firm, is the successful curator of experiential events across the city and region. Festivals for Good is the nonprofit producer of the National Fried Chicken Festival. The organization provided a five-million-dollar economic impact on the City of New Orleans in 2017, as well as free entertainment and programming for families across the region by hosting over 166,000 guests for the free two-day festival.

Now that your mouth is watering for fried chicken, currently so popular its as though it was just invented, here in LA, we judge the Fried Game Hen at Preux & Proper to be the best, (along with our own). As we wrote, “this Fried Whole Game Hen will make you forget about fried chicken forever.” The secret is the crunch of crushed pecans and the honeycomb on top. Add it to the buttermilk biscuits with serrano jelly taste for pure decadence. //localfoodeater.com/must-try-preux-proper-dtla-chef-sammy-monsour-cures-my-heart/

Fried Whole Game Hen at Preux & Proper

PREUX & PROPER 840 S. Spring St., DTLA, (213) 896-0090, preuxandproper.com,), Bar opens at 4PM and dining room at 6 PM.

More casual sister restaurant down the block in an inviting food hall, South City Fried Chicken, features the same technique and batter in a number of sandwiches bursting with crunchy seasoned chicken honoring different southern cities. //localfoodeater.com/south-city-fried-chicken-the-best-of-americana/

South City Fried Chicken, DTLA, 724 South Spring Street, Los Angeles, CA, 90014, 213-278-0008. Hours: 12-9 daily.

Our newest find is Chef Katsuji Tanabe’s Ponzu Fried chicken at the NIXON CHOPS & WHISKEY in Whittier. From the LAND section of the menu: Ponzu Fried Chicken with Serranos, Habaneros, Lime and Cucumber hide under a mass of dill and mint. Again the pop of fermented veggies in the container alongside it transform the tastes and texture.

Located in the Uptown Whittier Restaurant District
13033 Philadelphia St., Whittier, CA. 90601, Phone: 562-698-3355

Ponzu Fried Chicken at the NIXON CHOPS & WHISKEY

Karayama, famous for its specially prepared kara-age Japanese-style fried chicken opened its first location US location in Little Tokyo in DTLA. The signature fried chicken “the kara-age of Legend” is known all over Japan. The served in a fast casual dining experience. The restaurant’s proprietary technique starts with Karayama kitchen’s signature marinade, using a low-temperature fermentation to impart a unique umami flavor profile. An extremely fine, proprietary potato starch first coats the chicken, which then rests for 4-6 hours before frying to make it tender, juicy, and crispy.

Karayama is located in Little Tokyo in DTLA. For details, please see: (//localfoodeater.com/karayamas-japanese-style-fried-chicken-in-dtla/)

An a la carte version of kara-age (photo courtesy of Karayama)

The crispness of the unique golden crust that sets Southern regional American Honey’s Kettle Fried Chicken’s apart comes from owner Vincent Williams secret batter plus peanut oil and a classic technique involving heavy-gauge stainless-steel drums to produces intense. Its heat fries the birds seal in natural juices with a dry crunch. Scratch-made country classics such as buttermilk biscuits and hand-shucked corn on the cob are available, along with complimentary signature tiny tubs of warm honey and hot sauce. The crunch is still there after three years but the prices are up and the portions down. Still the friendly, friendly staff and the large open patio out front that is perfect for people-watching draws crowds. There are also regular group-on coupons to help the pocket book.

9537 Culver Blvd., Culver City, (310) 202-5453, //honeyskettle.com.

Honey’s Kettle Fried Chicken Dinner

At the LA TIMES TASTE, we tasted Gus’s Fried Chicken, Memphis style. It was delicious but we were put off by the chopped off bones (instead of pulling it apart at the joint. The serving staff for the evening was so friendly, though, it far overshadowed this. For details and location please see (//gusfriedchicken.com/).

Maker’s Mark Defines Preux & Proper and Vice Versa

September 12, 2018 Comments Off

The signature Maker’s Mark barrel at Preux and Proper

(Gerry Furth-Sides) Editor’s Note: Since this post was published, Preux & Proper no longer features Maker’s Mark. The dictionary definition of “Maker’s Mark” is the hallmark on a piece of English gold, silver, or plate denoting the person or firm responsible for its production. Maker’s Mark. Maker’s Mark is a small-batch bourbon whiskey produced in Loretto, Kentucky, by Beam Suntory, bottled at 90 U.S. proof (45% alcohol by volume), immediately recognizable by squarish bottles sealed with red wax. For the story, read //www.forbes.com/sites/joemicallef/2018/06/03/makers-mark-private-select-how-to-reinvent-bourbon-making/#54a6f4221030

Private label curated by Chef Sammy and Beverage Director, Kassady Wiggins

Owner-Founder, Joshua Kopel and Chef Sammy Monsour traveled to Loretto to curate their own private Maker’s Mark label.

Executive Chef Sammy Monsour

The cocktail program is considered as much of a physical manifestation of P & P’s Southern heritage as the food. Beverage Director, Kassady Wiggins layers each one of her creations with freshly squeezed juices, house made accouterments, locally sourced ingredients, and artisanal spirits.

Beverage Director, Kassady Wiggins

Preux & Proper’s welcoming drink: a GREEN GULLAH with st. george gin, pineapple, lime, green chartreuse, ginger beer and chipotle.

Preux (trounced “Pro” as in “Faux”): French, meaning brave, valiant, gallant, courageous. Preux refers to the downstairs barroom, a laid-back, inviting neighborly place with bold drinks. “The drinks are built to impress by being creative, heavy-handed and garnished,” explains Kopel, “all with the purpose of encouraging camaraderie among our guests. He himself is there most nights mingling with the regulars who support the place.

An open-air frozen daiquiri bar also serves warm true grit soul food and a long menu of cold drinks.

Trip Hatch III with a trio flight of slushy daiquiris, perfect for a hot Indian summer evening

The barkeeps pose; note the Maker’s Mark on the top shelf

Brunch dishes range from BraiSED COLLARDS with lady Edison country ham, chino valleyed and house-fermented Fresno hot sauce to the COLORADO LAMB RIBS Jamaican jerk rub, passionfruit-scotch bonnet bbq, radish pickles shown below.

Sunday brunch is SRO at Preux & Proper

Preux & Proper’s uncorked Sunday street face

Upstairs is PROPER (präpər): Conforming to established standards of behavior or manners. Proper—the spare, airy upstairs dining roof which offers bistro seating, a more extensive modern dinner menu and craft cocktails. It is also used for private parties and closed down on slow evenings.

Bo Smothers personifies the happy, integrated staff at Preux & Proper

Preux & Proper offers $1 oysters all evening, every Monday in the downstairs Barroom, accompanied with fresh lemon and an array of house-made Southern hot sauces, plus Handcrafted Cocktails.

“Must Try” PREUX & PROPER DTLA: Chef Sammy Monsour Cures My Heart

September 12, 2018 Comments Off

Gumbo pot cooking at the tip of the Preux & Proper flat-iron building, or the prow of an imagined Mississippi riverboat. Okra gumbo with sticky rice, “tobacco leeks” and crispy onions.

(Gerry Furth-Sides) Preux & Proper’s is in a sweet two-floor version of the iconic (22 stories) New York flat-iron high-rise built in 1902. This DTLA location may be an odd match-up for New Orleans cuisine, but founder-owner Joshua Kopel, partner-Chef Sammy Monsour beautifully realize Kopel’s mission to “bring a little bit of authentic Southern food and hospitality to Southern California.” It is his modest Southern way of saying, “we moved mountains to bring it about.” www.PreuxandProper.com

Owner-Founder Joshua Koppel with P & P’s private selection of Maker’s Mark Bourbon

The first visit ranged from endearing endlessly impressive, and even more so on confirming visits afterward. Not one to follow the herd, it makes me beam that the owner’s vision of Preux & Proper doesn’t sit well with certain local restaurant critics. They just don’t get it.

The upstairs bar at Preux & Proper with live entertainment on Thursdays at the far end

Dining al fresco at the opposite (tip) end of the flat-iron building of Preux & Proper

There are two stories to the place. PROPER (präpər): Conforming to established standards of behavior or manners, refers to the upstairs dining room enveloped in an elegant bistro atmosphere, and offering an extensive dinner menu and craft cocktails. For the Preux story, please see //localfoodeater.com/makers-mark-defines-preux-proper-and-vice-versa/.

So let’s talk about the intensely flavored, sometimes giddy combinations of food. What is merely the standout dishes on the menu could make a menu in and of themselves though it was heavenly to work our way through here appears to be the best of all New Orleans cuisine.

Chef Sammy in the downstairs kitchen across from the stairs

Chef Sammy Monsour is a man who traveled down many culinary roads, and he will readily explain how this works. His Lebanese heritage shows up in the middle eastern flavors threading their way through dishes, infusing a sunny, cool Mediterranean light among the more earthy heat of New Orleans ingredients. He fondly recalls his grandmother cooking dinner for the family every night, and we suspect he may be channeling her talents.

Chef Monsour, first of all, cures my heart. This is the “heart” listed first in the Hand Made Charcuterie as SMOKED BEEF HEART PASTRAMI TOAST, hummus, lemon, and shaved trinity. A surgeon would be proud of this precisely-sliced heart, evenly laid onto a bread roll spread with hummus and rancho Gordon Domingo Rojo beans. A novel shaved a layer of New Orleans Holy Trinity (onion, garlic and bell peppers) on top becomes an instant, natural classic.

Preux & Proper’s SMOKED BEEF HEART PASTRAMI TOAST

Anson Mills sea island red peas, blackstrap molasses, marjoram, house gorditas share the bowl and dress up HOUSE ANDOUILLE SAUSAGE.

HOUSE ANDOUILLE SAUSAGE at Preux & Proper

In the SOUTHERN fried section, SQUASH BLOSSOM CHILE RELLENO arrives as an outrageously colorful blooming Squash Blossom, hides under a crazy quilt of Humboldt fog, midnight bean & corn succotash and epazote, with pumpkin seed mole rivulets to seal in all the flavors.

Preux & Proper’s SQUASH BLOSSOM CHILE RELLENO,

The FRIED WHOLE GAME HEN in the same section will make you forget about fried chicken forever. The secret is the crunch of crushed pecans and the honeycomb on top. Add it to the buttermilk biscuits with serrano jelly taste for pure decadence.

FRIED WHOLE GAME HEN at Preux & Proper

CHARRED OCTOPUS in the Fresh OFF THE HOOK section refers to the most tender but firm, scintillating octopus dish ever prepared. I’ve always loved the Marino ristorante grilled squid and it turns out squid and octopus are cephalopod cousins but not rivals! //www.youtube.com/watch?v=6I3221Fhb14

The “proper” CHARRED OCTOPUS at Preux & Proper

Preux & Proper DUNGENESS CRAB HUSHPUPPIES float atop a house bourbon barrel-aged green hot sauce, boil spice, with a spark of color by way of charred poblano butter. The textures alone define umami.

Preux & Proper’s DUNGENESS CRAB HUSHPUPPIES

VEGETABLES in THE TABLE section possess their own innovative Chef Sammy twists. Classic BRAISED COLLARDS arrive with a Chino Valley egg perched atop the greens, laced with shredded lady Edison country ham shoulder, and Fresno chili hot sauce turning up the hearing. Cracking the egg over the top turns the dish into “bacon and egg.”