Gerry Furth-Sides Archives - Local Food Eater

SLS Hotel BEVERLY HILLS’ Perfect Rooftop Lunch

April 27, 2024 Comments Off

The Mediterranean Lunch table setting on the SLS BEVERLY HILLS HOTEL Rooftop

(Gerry Furth-Sides) The Mediterranean Luncheon on the SLS HOTEL BEVERLY HILLS Rooftop rivaled anything, anywhere in the Mediterranean, or the world, right here in the city with spectacular views of the Hollywood Hills.

Every touch on the classic and about-to-be-classic dishes at the luncheon were sublime even though Executive Chef Amirsaam Mansouri will be introducing his own menu this season, SLS HOTEL BEVERLY HILLS Director of Sales & Marketing, Nadine Vondermann told us.

SLS Hotel Executive Chef Hussain Zouhbi

The hotel offers a choice of an extensive collection of Old and New World wines and seductive Paloma Anejos to pair when watching the west coast sunset while basking in the rooftop secret garden.

The fun pool on the SLS BEVERLY HILLS HOTEL Rooftop

Every detail was beautifully thought out and presented at this SLS **HOTEL** **BEVERLY HILLS** luncheon

Brioche croutons dotted the Caesar Salad with a soft ad crispy, not a hard crunch, for example, and beef Wellington was served in individual slices. We thought nothing could match the former SLS and this has, so we can hardly wait for the new menu!

Small, still sumptuous Lobster Rolls for lunch at the **SLS HOTEL BEVERLY HILLS** Rooftop

Individual Beef Wellingtons, perfect prepared, on the **SLS HOTEL BEVERLY HILLS** Rooftop

Glorious as an edible painting, roasted Brussels Sprouts, crisped outside, tender inside, on **SLS HOTEL BEVERLY HILLS** Rooftop

Beautiful roasted Salmon with micro greens on a bed of couscous on **SLS HOTEL BEVERLY HILLS** Rooftop

Our “better than perfect” plate at the **SLS HOTEL BEVERLY HILLS** lunch

The surprising red ganache rose at the **SLS HOTEL BEVERLY HILLS** luncheon

The lovely red rose in the last dessert dresses up a rich, substantial chocolate ganache — a fitting symbol for the day. If luncheon on the SLS HOTEL BEVERLY HILLS rooftop was one of the International Women’s Day Conference highlights, the welcome at the door set the tone for the day.

Welcome! Our warm sign-in hostess shows us her Woman’s Day earrings at the SLS HOTEL BEVERLY HILLS

Panels and group discussion filled this awe-inspiring day that started with an invigorating Pilates class. Still each lady (and a handful of men) were turned out and ready: polished, original and empowered and empowering. These ranged from “Women in Law” and “AI and the Metaverse to “Kicking Open the Door – Creating and maintaining the pipeline.”

Just when you thought there could be “no more” came a Red Carpet Entrance in the sunny Garden Room with Cocktails and an inspiring Evening Program with event honoree, Director, Dyan Cannon, who accepted with heartfelt feelings about being your own person and accepting others, always.

Cocktails in sunny side Garden Room at the SLS HOTEL BEVERLY HILLS

Actor/Director Dyann Cannon at the SLS BEVERLY HILLS HOTEL

In the same theme of empowerment, filled with inspiring personal accounts, it was exciting to hear the story of academy award nominee, Laura Karpman ( “American Fiction”Original Films/Paramount Pictures) in a panel discussion led Lorenza Munoz.

Laura Karpman ( “American Fiction”Original Films/Paramount Pictures) (center) at the SLS BEVERLY HILLS HOTEL

And, more exquisite food for cocktail and wine hour, more sharing and then a private media supper in THE NOOK restaurant before everything reluctantly took leave.

One last exquisite bite to eat at the SLS BEVERLY HILLS HOTEL

//www.marriott.com/en-us/hotels/laxls-sls-hotel-a-luxury-collection-hotel-beverly-hills/dining/

465 S. LA CIENEGA BOULEVARD,

LOS ANGELES, CALIFORNIA, USA, 90048

TOLL FREE:+1-888-627-8543

Golden Road Brewing Elevates Beer-Pairing Meals

April 26, 2024 Comments Off

The stars of each course at **Golden Road Brewing**‘s “**La Vida Aquatica**” elevated beer-pairing feast, Huntington Harbor

(Gerry Furth-Sides) Golden Road Brewing‘s private dining elevated seafood and fish beer-pairing feast created to highlight the talent and creativity of the company’s culinary and brewing teams even inspired an eventname, “La Vida Aquatica.” The dining room view of the Huntington Harbor and the fresh sea air alone was worth the drive even on a nippy spring evening. (Golden Road Brewing 16390 Pacific Coast Highway, Ste. 100 Huntington Beach, CA 92649, (562) 588-3880. //www.goldenroad.la)

Beer has been a natural pairing with informal dishes since ancient time. (My own Czech cousins, prominent medical physicians, did not have a meal minus beer, albeit Czech beer is superb). In fact, the classic fish and chips pairing that immediately comes to mind also can use a beer-based batter and beer-based vinegar. Golden Road Brewing‘s in-house Executive Chef Joe Torres‘ popular menu that includes pizza and burgers already fills the restaurant nightly. But the idea of fine dining beer-pairing meals tend to trend in cycles.

Golden Road Brewing set out to prove that elevated beer- pairing is worth of an exclusive four-course tasting. Elegant, international fish and seafood dishes paired with specially crafted brews. Inspired, talented Executive Chef Joe Torres and Golden Road Brewing’s culinary and brewing teams did the menu.

**Golden Road Brewing**‘s private “**La Vida Aquatica**” elevated beer-pairing feast complete with string quartet

Following the “Marina chic” dress code at **Golden Road Brewing**‘s “**La Vida Aquatica**” elevated beer-pairing feast, Huntington Harbor

The welcome started with specially created Spritzinis, Golden Road Brewing‘s lively, likable take on the Italian Aperol Spritz, minus the apertif. It was one of our favorites for the evening.

**Spritzini,** **Golden Road Brewing**‘s lively, perfect take on an **Aperol Spritz**

**Golden Road Brewing**‘s fresh seafood tower at the “**La Vida Aquatica**” elevated beer-pairing feast

**Golden Road Brewing**‘s seafood tower oysters at the private “**La Vida Aquatica**” elevated beer-pairing feast

**Golden Road Brewing**‘s addictive oyster shooters with a “kick” at the private “**La Vida Aquatica**” elevated beer-pairing feast

First Course! Aguachile De Cameron (shrimp) of marinated shrimp served with cucumber, pickled shallots, avocado mousse, micro cilantro, radish and taro chips. The Beer Pairing that enhanced without overpowering the mild flavors of the dish: Mild Consideration, (ABV: 4.1% Style: Pale mild on nitro) described as: Balanced sweetness, light body. English biscuit & walnut malt; light floral, white pepper, woody hop aromas.

**Aguachile De Cameron** paired with **Mild Consideration** beer at **Golden Road Brewing**‘s “**La Vida Aquatica**“beer-pairing feast

Second course! Lobster Linguine with a Mint Pesto Sauce, Butter Poached Maine Lobster dotted linguine pasta with mint pesto, ricotta cream sauce, fried garlic and micro basil. This Italian dish beer- pairing: In Bocca al Lupo (ABV: 5.4%/ Style: Italian pilsner). The flavor: crisp, clean and hoppy. Moderately bitter & dry, light body. Focaccia-like malt; floral, grassy and spicy hop aromas.

**Lobster Linguine with Mint Pesto Sauce, Maine Lobster paired with In Bucca al Lupo Pilsner at Golden Road Brewing**

Third course: Pan Seared Scallop Risotto with a Blood Orange butter Sauce, Parmesan cheese, fire-roasted leeks, crispy pancetta and micro greens, paired with Get On Board (ABV: 6.5% Style: Hazy IPA). Flavors and notes to complement the beer’s buttery and tart ingredients: Hoppy, orange citrus punch; soft water cracker malt aromas.

**Pan Seared Scallop Risotto with a Blood Orange Butter Sauce** paired with **Get on Board** beer at **Golden Road Brewing**‘s beer-pairing

Basque Cheesecake served with a memorable, unique dark chocolate fence and an extraordinary Mark’d Stout caramel sauce, that should be bottled (!), was rightfully served with a full-bodied Mark’d Stout (ABV: 6.9% Style: Golden Stout. Flavors alone in this lovable stout could describe a dessert: coffee, caramel and shortbread. The sweet, full-bodied, nutty, milky, chocolatey and coffee aromas provided a delightful surprise ending to this feast, already satisfying without being overly filling.

**Golden Road Brewing**‘s beer-pairing feast’s finale: **Basque Cheesecake with Mark’d Stout caramel sauce and beer**

Executive Chef Joseph Torres came out to a standing ovation during dessert. He told us how thrilled he was to create the elevated beer-pairing feast with fish and seafood. His passion and pleasure in creating the beautiful balanced, delectable dishes was evident.

Chef is a graduate of the Culinary Institute of America in Hyde Park. Constantly experimenting with new recipes to elevate the brewpub fare, Chef Joe loves bringing his Puerto Rican heritage into dishes whenever possible, such as his “Shrimp Ceviche with Tostones, his take on twice fried plantain cakes.

**Executive Chef Joe Torres** who created and carried out the menu at **Golden Road Brewing**‘s beer-pairing feast with the brewmasters

(Left to right) Gavin Harper, Assistant Brewmaster and Head of Innovation (who described the brew pairing during the meal); Jefferson Loftfield, Brewmaster; Chris Huot, General Manager; Gil Sandoval, Director of Operations of **Golden Road Bre**wing

Playful, **Chef Joe Torres**, at the applause for his elevated beer-pairing dinner at **Golden Road Brewing, Huntington Harbor**

Golden Road‘s Huntington Harbor Brewing pub has interior viewing windows into a 7-barrel premier stainless system that can brew on average 217 gallons of beer at a time. Since it is a smaller system than other Golden Road Brewpubs, it is used to test new raw materials and recipes for company innovations.

**Golden Road Brewing**‘s Huntington Harbour Brew pub has windows peering into a 7-barrel premier stainless system

Founder, Meg Gill, one of the few female founders in US craft brewing, opened Golden Road Brewing in 2011. Created as a community craft brewery dedicated to always giving back to its Southern California birthplace, the company has taken inspiration from the 400 different neighborhoods and 224 different languages spoken by the four million people in hometown Los Angeles.

**Golden Road Brewing founder, Meg Gill**

Golden Road Brewing 16390 Pacific Coast Highway, Ste. 100 Huntington Beach, CA 92649, (562) 588-3880. For more information and other locations in Anaheim, Atwater Village, and Downtown Los Angeles , please check //www.goldenroad.la

Saffron Spot Redefines Indian Ice Cream Classics

April 26, 2024 Comments Off

(Gerry Furth-Sides) Owner Smita Vasant opened Saffron Spot Ice Cream & Snack Bar in the summer of 2005 to a warm welcome that continues to this day. She moved to the Little India (Artesia) shop after her delicious, unique homemade ice cream creations became so popular with friends and then her community that they inspired a commercial business supplying wholesale ice cream to restaurants and events. //saffronspot.com

Located at the end of a spiffy street of Indian stores and restaurants in Artesia, well-known as “Little India,” freeway close to Los Angeles, each part alone adds up to a whole. The photo of colorful fashion-model Smita and the shop below starts the story.

Owner and ice cream maker, Smita Vasant at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

The menu after all these years is comprehensive and filled with customer favorites. Just look at choices (shown below)! In Smita’s words, “I enjoy creating flavors that remind me of India and so experiment with various spices and flavors that are used in India to create one-of-a kind flavors and combinations.”

The menu at **Saffron Spot Ice Cream Shop in Artesia (Little India)** for hot and not-so-hot days

Smita is renowned for her freshly made, Indian classic, kulfi, a much denser and creamier cousin to ice cream, also centuries old. Sumptuous sundaes are a little meal in themselves.

“Kulfi is one of our most authentic items,” Vasant explains. “It’s made the old-fashioned way, by boiling milk until it is reduced and then adding sugar and spices to it.” It’s also one of the most popular in India with kulfi and falooda noodles as endearing a combination as American ice cream in a cone.

Originating in 16th-century Delhi during the sumptuous Mughal era, Kulfi is a cherished part of the national cuisines of India, Pakistan, Bangladesh, Myanmar, Nepal, Sri Lanka and the Middle East. It was the Mughals who not surprisingly added luxuriant pistachios and saffron for a more royal, elevated flavor.

Pure kulfi and ice cream at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

Attention is paid to every detail and fresh, quality ingredients. For example, as the sweetened and flavored milk is cooked over a low flame, it must be stirred continuously to prevent it from sticking to the cooking vessel. The slow cooking that condenses and thickens the milk, caramelizes the sugar and browns the milk proteins is what infuses the kulfi with its unique taste and feel.

This also includes equipment, such as Saffron Spot’s food-grade plastic cones have always been imported from India. They are used for freezing the ice cream; a popsicle-like stick inserted into each one completes the on-the-go treat.

Smita offers shaved ice Golas at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

Says Smita , “People from India who eat it say it tastes better than what they get back home!” When I told an Indian friend about the kulfi on the way to another event, she wanted to drive 10 miles out of the way to try it straight away!

Artist- food writer, Tasha Powell and Smita watch an ice cream Kulfi sundae made at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

A special sundae made with kulfi and ice cream and syrup at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

Saffron Spot’s other ice creams are frozen in a machine, so air is incorporated. The process makes them softer than kulfi, which can go directly into the cones and then the freezer.

The full array of ice cream flavors at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

Flavors are so tempting we wanted to try them all, and we pretty much did!

The first tasting at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

The star flavor s the signature Saffron Silk, saffron ice cream intermingled with subtle flavors of rose and pistachios, unlike the middle eastern much more flowery version. “Saffron, Rose, Pistachio, Tutti Frutti and Kulfi ice cream are some of our popular flavors,” reports Smita.

Other favorites include rich, silky Kulfi Kreme, Guava, Pomegranate, Cashew, Lychee, Sitaphal, Date/Walnut, Paan, Chiukoo, Butterscotch, Mango, Rose, Pistachio and Tutti Frutti although each flavor is on the menu because it is doing well.

Three scoops ready starring the signature Saffron Silk and Kulfi Kreme at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

Smita loves “creating flavors that remind me of India and so I experiment with various spices and flavors that are used in India to create one-of-a-kind flavors and combinations.” Continuous crowds inside of Saffron Spot are a sure sign of customer approval.

“Gerry likes it!” at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

An party elegant slice of ice cream at **Saffron Spot Ice Cream Shop in Artesia (Little India)**

Saffron Spot owner, Smita Vasant, shows an individual party containers fro **Saffron Spot Ice Cream Shop in Artesia (Little India)**

Smita’s background in management has been a huge asset in creating and maintaining the company. She’s also active in the Indian and culinary community. Smita created the Kitchen Queens group for home and professional cooks passionate about Indian cuisine and culture. Friendly competitions, events featuring cooking demonstration and ethnic food tours are some of the activities. One was this festive tasting.

Fun merchandise to take home at **Saffron Spot Ice Cream Shop in Artesia (Little India)**– they are surprisingly sturdy!

“When I started the company and product, I named it ‘Neemo’s Exotic Ice Creams’ after my two young daughters Nikita and Monica,” recalls Smita. “Our saffron signature flavor was the most popular of the four we offered. The name has changed, my daughters are grown up, but saffron remains the most popular.”

“My goal has also always been to create a high-quality and unique product in a niche market,” she continues. And we are always in the process of continuous improvement – creating new flavors and menu items plus enhancing existing ones to create a ‘tasteful’ experience. And one that is fun.”

And, if anyone knows fun and “tasteful,” it is Smita.

Playful **Smita** (in a kantha coat), elegant at a **Garcia de la Cruz** event hosted by Melissa’s Produce where we met

Saffron Spot, 18744 Pioneer Blvd, Artesia, CA 90701, (562) 809-4554, //saffronspot.com

Lum-Ka-Naad’s Sublime Off-the-Menu Dishes

April 25, 2024 Comments Off

(Gerry Furth-Sides) Lum-Ka-Naad, fittingly translates into “delicious,” a popular expression to honor cooks in Northern Thailand. It’s no surprise that despite their out-of-the way Northridge location husband and wife team, owner Alex and chef Ooi Sonbalee celebrate the restaurant’s 19th anniversary this year, and the fourth anniversary of their newer Encino location.

Inviting, softly lit Lum-Ka-Naad never has empty seats even between meals. A lovingly researched menu (160 items!) of affordable, shareable items is organized into categories by the type of dish and region – Alex hails from famous Chiang Mai in the upper north or Lanna Thai, and Ooi from Krabiin the south.

Ironically, Alex totally honored us with an off-the-menu feast. When we arrived, the menu ticket was already in the kitchen and vibrant Duck Penang Curry soon on the counter. Each glorious dish had one of my favorite ingredients.

Wife Ooi Amsombolee and her staff in the glass-enclosed kitchen at **Lum-Ka-Naad, Northridge**

Very special Duck Panang Curry arrived next. It is unusual because Asian versions of duck usually brings to mind “Peking Duck.” And it is also a more intense, richer, sweeter and thicker version of Red Curry, but more mellow and less “hot.” This is because of the coconut milk, plus the roasted ground peanuts in the sauce, making it a bit nuttier. In it, along with namesake curry paste, galangal, lemon grass, shallots, chili, garlic, shrimp paste, and, of course, the duck!

**Duck Panang Curry** on the kitchen counter at **Lum-Ka-Naad Restaurant, Northridge**

Fried Frog Legs with Thai Black Pepper, rarely seen on menus these days and one of our favorites. The crispy, seasoned perfectly prepared are the focus of this dish. Frog legs are usually served in Kang Kai, a roasted sticky-rice based soup.

**Fried Frog Legs with Thai Black Pepper** at Lum-Ka-Naad Restaurant, **Northridge**

Chef Ooi’s Fish in the Jungle matched its “wild”name. In it, seabream was combined with mung beans, fish sauce and chili with mint. The picture says it all.

“Fish in the Jungle” at Lum-Ka-Naad Restaurant, **Northridge**

Spicy Pork with Sator Beans take on the classic flavors of black pepper, garlic and shallots, and also turmeric, which makes it stand out. As in all Thai dishes, the sweet-salty balance alone makes it addictive.

Spicy Pork with Sator Beans at **Lum-Ka-Naad Restaurant, Northridge**

Nam Kao Todd, a dish of crunchy rice and sour pork sausage, is special because the sausage is made in-house. It is a customer favorite listed at number 10 on the menu reads: “Crunchy rice salad tossed with sour pork sausage (Nam), roasted peanuts, shredded ginger, shallots and green onion, cilantro in a lime dressing.”

**Nam Kao Todd** at **Lum-Ka-Naad Restaurant, Northridge**

When the restaurant opened, the name drew quizzical looks to non-Thais. Today Lum-Ka-Naad is on everyone’s top ten Thai restaurant lists, even in its out of the way address. Why this Northridge location? “It was the least expensive,” laughs Alex, always forthcoming.

**Lum-Ka-Naad**, **Northridge** and **Encino** owner, **Alex Amsombolee**

From the first time I met Alex on assignment, I was impressed by this candor, even more by his resilience and sense of humor in telling the story about his extraordinary life and career. localfoodeater.com/lum-ka-naad-deliciousin-any-language-now/.

The story took Alex a child growing up in such harsh conditions that his mom sent him out to forage for food in the forest, to his extraordinary student and professional journalism career both in Thailand, and in California, where he founded and operated a Thai-based newspaper in both San Francisco and Los Angeles. I was so honored to meet his parents when they visited the US one year.

Alex Amsombolee, founder-owner of Lum-Ka-Naad, **Northridge and Encino**, with his parents

The well-trained and intelligent serving staff includes former fellow journalists like Apfel. She started as a server, became manager of the original location and then the Encino Lum-Ka-Naad and, Alex laughs, is now a restaurant owner herself! Even Ooi was a fellow journalist.

**Alex Amsombolee**, **Lum-Ka-Naad**, **Northridge and Encino** with Apfel, fellow journalist, server, manager and now a restaurant owner!

Alex has always been a man on a mission to introduce authentic regional cuisine, that “not even Bangkok cooks know how to prepare,” he says with his frequent chuckle. He and the well-trained, friendly staff take joy in introducing new dishes to diners. I was so pleased to share them here with fellow writers and foodies, Faye and Yakir Levy and Cary Huynh.

**Lum-Ka-Naad**, **Northridge** owner **Alex Amsombolee** introducing new dishes to food writers Faye and Yakir Levy, and Cary Huynh.

For more on the story, please read food reporter Linda Burum’s wonderful detailed account: //www.latimes.com/archives/la-xpm-2010-aug-05-la-fo-find-20100805-story.html

Lum-Ka-Naad 8910 Reseda Blvd., Northridge, CA 91324 (818) 882-3028 Lum-Ka-Naad 17644 Ventura Blvd., Encino, CA 91316 (818) 616-2338

www.lumkanaadthai.com

Delivery shows the huge amounts of ingredients to feed happy customers at Lum-ka-Naad, Reseda

Melting Pot Tours “Old Pasadena” Gift Day

April 24, 2024 Comments Off

(Gerry Furth-Sides) The fun food and culture-rich “Old Pasadena Food Walking Tour” feels like minutes even though it covers over two miles and two hours of walking and food tastings. That’s because of the careful planning and expertise of Tour guide and Melting Pot Tours owner, the exuberant Jodi Flowers. By the end of the tour new friends are made, both local and out-of-towners alike and tummies filled.

Exuberant **Melting Pot Tours** owner and tour guide extraordinaire, **Jodi Flowers** welcomes a group to Old Pasadena

This expertly curated food tour features some of Pasadena’s independently owned restaurants, many family-run and in business for decades. All that is required to bring are comfortable walking shoes and water. Our tour included:

Tea Tasting at Chado Tea Room to start off the tour
Regional Mexican Cuisine at Tortas Mexico
Sweets at Mignon Chocolate
Cupcakes at the DOT shop
Indian cuisine at Tibet Nepal House
We Olive Oil and Wine Bar
Amara Chocolate and Coffee for South American savories, sweets and specialty hot chocolate and coffee – and to linger before leaving

Warming Tea Tasting at Chado tea starting off on this **Old Pasadena Melting Pot Tour**

Woven into food tasting sit-downs are stops at historic and architectural. Here visitors from Minnesota (left), who were joined by their local family and Washington, DC (right) join Jodi.

A stop at one of the historic and architectural sites on the **Old Pasadena Melting Pot Tour**

One of the most surprising parts of the Old Pasadena’ tours are restaurants with spiffy, standard store fronts and also private, back “alley” dining areas. Tortas Mexico fits the bill perfectly.

Tortas Mexico restaurant’s historic front on the **Old Pasadena Melting Pot Tour**

This family-owned business is known for its authentic Mexican food with recipes from the owner’s hometown, San Juan Yuicuita, a small pueblo in the Nochixtlán district in the state of Oaxaca, renowned for its extraordinary cuisine.

Tortas Mexico restaurant’s back dining area on the **Old Pasadena Melting Pot Tour**

Steps away from Tortas Mexico is Mignon chocolate with fascinating ethnic ingredients blended into the refined chocolates. On our tour, Faloodah (rose water) refined chocolates was offered.

Faloodah (rose water) refined chocolates to try on this **Old Pasadena Melting Pot Tour’s** visit to from **Mignon Chocolate**

Who would have thought that this passage way led to a remarkable alley! The interior courtyard was a gathering place for artists in the company a century ago when it was created.

Who could imagine that this alleyway on the **Old Pasadena Melting Pot Tour** leads to a courtyard

A surprise Lunar New Year seasonal gift on this **Old Pasadena Melting Pot Tour** in a hidden courtyard

Place Vendome, a jewel box of a store, in the hidden courtyard on this **Old Pasadena Melting Pot Tour**

Serving the authentic Himalayan cuisine of Nepal, Tibet and India since 2001, Tibet Nepal House offered familiar, popular dishes: Chicken Tikka Masala, naan, saag paneer and samosas. The warm welcome and satisfying food kept us at table for a while!

**Tibet Nepal Hous**e on the **Old Pasadena Melting Pot Tour**

At “dots” cupcake shop, the presentations and the takeaway boxes are as charming as the cupcakes are delicious in unusual and classic flavors. We savored one when we got home!

Connecting the DOTS of this sweets shop **Old Pasadena Melting Pot Tour**

Connecting the **DOTS** in this charming cupcake shop on the **Old Pasadena Melting Pot Tour**

The passion and elevated quality of We Olive‘s classic store and top tasting events with sublime local products didn’t surprise us on the Old Town Pasadena Melting Pot Tour. We already met these dedicated, passionate local olive oil and wine supporters at Masters of Taste.

**We Olive’s** sumptuous store and local products on the **Old Town Pasadena Melting Pot Tour**

**We Olive’s** take on classic, local product on the **Old Town Pasadena Melting Pot Tou**r

Another surprise ” back dining room” at **We Olive** facing Green Street on the **Old Town Pasadena Melting Pot Tou**r

Our last stop was at Amara Chocolate and Coffee, a wildly popular Venezuelan café specializing in espresso and coffee (roasted by Jones Coffee), arepas, cachapas and Spanish churros. Amara Chocolate and Coffee’s breakfast, brunch, lunch, and desserts are appealing as a snack or combined to make up any main meal. Even with the SRO outside in a tented area, tour guests lingered, reluctant to go!

**Amara Chocolate and Coffee’s** empanadas on the **Old Pasadena Melting Pot Tour**

**Amara Chocolate and Coffee’s** cappuccino on the **Old Pasadena Melting Pot Tour**

“Old Pasadena Food Walking Tours” are offered Saturdays and Sundays, 10:30 am – 2:00 pm. Book online; call +1 (323) 664-4472; or email info@meltingpottours.com.

“Dinner is ready!” Guests can order food to be picked up after the tour rom one of the friendly tour eateries. Bringing an ice chest with a cooling element for transportation is recommended.

Convenient public parking structures near the meeting location have surprisingly low fees, generally free for the first 90-minutes, then $3 for each additional hour, $9 daily maximum. We love Pasadena for these structures!

The Metro Gold Line‘s Memorial Park Station is a block from the meeting location — guests who ride the Metro to the tour receive a $5 discount.

Melting Pot Food Tours offers four other signature tours: East LA Latin Flavor Tour; Pasta Pasta Pasta Tour in Old Pasadena and the Maritime Long Beach Tour (East Village Long Beach Tour); Original Farmers Market Tour

Garcia de la Cruz Celebrates Women’s Month

March 21, 2024 Comments Off

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

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

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

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

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

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

More good news about where to find García de la Cruz

We always manage to talk a customer into taking a bottle of our favorite García de la Cruz (here Whole Foods)

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

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

Celebrate Pixie season with a cocktail. Secret ingredient is García de la Cruz.

Combining our favorite ingredients Pixie Tangerines and García de la Cruz oil!

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

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

The five generations of Garcia de la Cruz

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

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

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

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

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

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

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

Banana Leaf Officially in Blue Zone BCHD!

March 19, 2024 Comments Off

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

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

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

Banana Leaf Redondo Beach officially a Blue Zone-approved Restaurant

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

The Blue Zone certification party at Banana Leaf, Redondo Beach

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

Healthy eating with produce and cookbooks from Melissa’s Produce

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

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

The official designation party (photo courtesy BCHD)

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

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

Southern Indian style stuffed eggplant at Banana Leaf, Redondo Beach

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

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

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

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

The main ingredients and method:

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

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

For eggplant 8 brinjal / eggplant, small

1 tsp salt
A shallow pan of water fo soaking eggplants

for masala paste:

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

for curry:

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

INSTRUCTIONS

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

Masala Paste

Roast 3 tbsp peanuts until they are crisp.

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

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

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

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

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

Add stuffed brinjal into the mix and sauté gently.

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

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

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

New Ways to Celebrate Ramadan

March 19, 2024 Comments Off

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Menu and details: Fornalhara.com

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

Celebrating the Banana’s 125-Year Ethnic History

February 6, 2024 Comments Off

Celebrating the **Dole 125^th Banana-versr**y (dole.com/125) (photo courtesy of DOLE)

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

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

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

Classic Dole Banana Bread

Stuffed Banana Bread French Toast

Banana Pecan Monkey Bread

Banana Bread Batter Pudding

Recipes classic and new celebrate **Dole 125^th Banana-versr**y!

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

Cheers to the California cool banana celebrating The **Dole 125^th Banana-versr**y

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

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

Celebrating every morning during he **Dole 125^th Banana-versr**y

Take your pick daily before, after and during The **Dole 125^th Banana-versr**y

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

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

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

Nonstick cooking spray
1½ cups white whole wheat flour plus additional for dusting
½ cup coconut sugar
1¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
5 medium very ripe DOLE^® Bananas, mashed
¼ cup almond milk yogurt alternative
¼ cup natural buttery spread with olive oil, melted and cooled slightly
1 teaspoon vanilla extract
¼ cup crushed pecans

“Loaded Banana Bread” recipe to celebrate The **Dole 125^th Banana-versr**y (photo courtesy Dole)

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

Celebrating Health and Wellness Center at 2 Dole Drive during The **Dole 125^th Banana-versr**y (photo courtesy Dole)

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

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

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

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

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

Celebrating rain forest health helped by Dole during The **Dole 125^th Banana-versr**y (photo courtesy Dole)

Ethnic Feasts at Bluewater Grill Tuesday Tastings!

February 6, 2024 Comments Off

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

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

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

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

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

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

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

**Bluewater Grill**‘s Second Tuesday Tasting 2024

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

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

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

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

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

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

Bluewater Grill set for a Second Tuesday Tasting 2024

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

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

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

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

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Gerry Furth-Sides