Gerry Furth-Sides Archives - Page 11 of 82

Tel Aviv Groove Pop-Up’s Insider Experience of New Israeli Cuisine at SAVIDA

October 25, 2022 Comments Off

The Gel Aviv Groove pop up at Chef Dan Smulovitz’s Savida in Santa Monica

(Gerry Furth-Sides) “Come party like we do in Tel Aviv” read the invite from the Tel Aviv Groove pop-up, first stop in LA on a national tour. We expected bold new takes on Mediterranean food and high energy, lively, smartly dressed guests. We got it, and so much more. Three days was not enough. We wanted it to go on and on!

And what a wonderful way to showcase Israeli chefs and new Israeli food in a pop up with partnering local restaurants to continue the energy!“

Chef Dan Smulovitz and Codi Bachar/Tel Aviv Groove Pop-up at Savida Seafood restaurant and raw bar

A memorable languorous last-of-the-season, warm Indian summer evening took place at Chef-owner Dan Smulovitz’s intimate Savida Restaurant and Raw Bar on Montana. The intimate garden setting and gourmet feast encouraged all the guests in lively conversation with each other.

They bought a new Cobi to town! Israeli chef, Cobi Bacar. The crazy talented chefs, each with an impressive international culinary background, created a small plate menu of refreshing crudo inspired by the colorful, innovative and eclectic cuisine of Tel Aviv.

The two seamlessly, and to all eyes, effortlessly, created a seafood menu “filled with bounty from the ocean” in Santa Monica blocks from the ocean itself. The chef team of Dan and Cobi made themselves available to talk to us about the dishes and also nouvelle Israeli cuisine.

Savida Seafood restaurant and raw barOwner-Chef Dan Smulovitz at the Tel Aviv Groove Pop-up and guest, Faye Levy

This meal gave Owner-Chef Dan Smulovitz a chance to show why he has earned a reputation as an expert in seafood and fish. Los Angelenos may already know him from Craft and the Hungry Cat. He is as serious, perfect and approachable as his food.

Tel Aviv Groove Pop-up at Savida Seafood restaurant and raw bar

Chef Dan took inspiration chiefly from the Mediterranean, where his original restaurant “was so close to the sea we had a variety of fresh fish and seafood daily.” The tree-lined, posh, lively Montana Avenue, in fact, “reminds me of a street in Tel Aviv,” he told us.

Chef Dan Smulovitz’s Savida Seafood restaurant and raw baron Montana in Santa Monica

Chef Smulovitz, in fact, was twice over inspired by the middle east in this event co-created with Chef Cobi. The two masters planned and cooked a gourmet Mediterranean celebration of fish and seafood. Chef Dan already serves an ocean to table driven menu. His innovative and natural dishe are anchored by the highest quality fish and freshest fruit and vegetables from local organic growers, including the Santa Monica Farmers Market nearby.

Bustling Tel Aviv Groove Event at Savida Seafood restaurant and raw bar

His original Seafood restaurant and raw bar Savida, itself, was founded in and formerly of Israel. It offers ceviches, crudos, oysters in the former Sushi Sho space that truly builds on a combined base of Israeli Japanese and California Coastal and Japanese structure. Dishes can be as varied as octopus tostada with harissa, preserved lemon, kalamata olives and tzatziki; hamachi with tomato soy yuzu kosho dressing; and flounder ceviche with aji amarillo.

Tel Aviv Groove 2022 events featured Binyamina wine at Savida Restaurant

Superb Israeli wines for this inspired, gourmet dinner, and all the other Tel Aviv Groove events were from Binyamina Winery. Wines were chosen by the chefs together with guest sommelier Efi Kotz.

Tel Aviv Groove Event Guest sommelier Efi Kotz and Binyamina wine.

This evening with two chefs from different part of the world was in itself is a feat. And only one of many. Three Tel Aviv Groove events were going on at the same time.

Tel Aviv Groove Event 2022 featured Binyamina wines at Savida Restaurant

In this way, Orly Segal’s Tel Aviv Groove just about “performed a miracle” by bringing the best of Israeli nightlife in dinners, parties and art to Los Angeles and orchestrating them at a number of venues simultaneous. Maybe it’s because Tel Aviv Groove creator, Orly Segal,has been perfecting this skill of curating such events in Israel for two decades now!

Savida 1303 Montana Ave., Santa Monica, (310) 310-3772, savidabar.com. Savida is open from noon to 4 p.m. Tuesday to Sunday.

“Must-try” Sardinian Carasau ristorante!

October 16, 2022 Comments Off

(Gerry Furth-Sides) Like its name, inspired by the famous bread of Sardinia, “staff of life” also aptly describes Carasau Restaurant. A menu of their most famous dishes will be served on a special menu through October 28. Be sure it is on your list. The owner alone, Vincenzo Porcu, is worth the price of admission and the drive.

Worth a destination drive! Vincenzo Porcu at his Carasou Restaurante!

Carasau flatbread crackers is the inspiration for Carasau Sardinian Ristorante

Traditional and found in every part of the country, Carasau bread is one of the ingredients in the Fritto Misto, which includes fried shrimp, calamari, smelt and zucchini. it is shown below.

Carasau flatbread crackers in the Frito Mist, fried shrimp, calamari, smelt, zucchini at Carasau ristorante

“The Staff of Life” because of owner, Vincenzo Porcu. He created a special corner of the world, right in the middle of a sweet cup de sac in Culver City. He a “one-man” show that starts at dawn in its morning cafe mode and ends when the moon is up.

Pane carasau, which means “toasted bread” in the Sardinian language, and an unavoidable part of your appetite when on the island. It has been made for thousands of years, originally by shepherds living for long periods of time away from their homes. When kept dry, it can last for many months, which makes it much more practical than “regular” bread. Pane carasau weaves it way in and out of the menu, sometimes in whimsical ways.

Vincenzo Porcu, Carasau owner, describes his Sardinian wines

The very unusual Fregula is one of Sardinia’s most famous dishes. This pasta, similar to couscous, is traditionally made by hand with a tool called scivedda. This variation of a sieve divides the dough into small pellets. The process is similar to risotto. Its is made and also looks more similar to risotto. Instead of the usual pairing of small, rich, Sardinian clams, here the chef has woven clams, mussels scallops and shrimp into it, along with a touch of tomato sauce.

The famous Sardinian Fregula with seafood at Carasau ristorante

Culurgiones or pasta stuffed with potato is another famous Sardinian dih. The look may be similar to ravioli, but the pasta is much thinner and delicate. A taste of mint comes with each bite, contrasting in such a satisfying way the pecorino cheese grated on top to it.

**culurgiones** or potato stuffed pasta, a more delicate cousin to ravioli at Carasau ristorante

Malloreddus (seen below) is Sardina’s famous pasta shape. Made from semolina and saffron, it is shaped in order to catch sauce and grated cheese in its ridges and inside its shell.

At Carasau the generously portioned Mallorteddus alla Campidanese features the classic flavors of pork sausage, nestled in a refined tomato sauce, rich with the flavors of saffron and fennel, and topped off with pecorino cheese.

Malloreddus is Sardina’s famous pasta shape.

The non-stop Porcu also opens his doors in the morning for espresso and pastries. The area is so bright and sunny it rivals his personality.

Pink flamingos have been such a gorgeous and colorful part of Sardinia for generations, to the point that Sardinians calls them “Sa Genti Arrubia” which means “red people”. Flamingos have lived in Sardinia since Pliny (23-79 AD). In fact, he mentions the birds in his Naturalis Historia and that Lagoons, lakes and shellfish make Sardinia the perfect habitat. It is another exotic characteristic of what is considered an exotic island.

For more details and to order directly, please see the Carasau ristorante website: //carasauristorante.com 3912/3918 Van Buren Pl , Culver City, CA, United States, California, (310) 876-0058

Tel Aviv Groove’s Gourmet Culinary Pop-Ups Coming to America!

October 12, 2022 Comments Off

(Gerry furth-Sides) Tel Aviv Groove, a series of culinary events inspired by the Tel Aviv food and arts scenes is coming to America! The three-day scrumptious culinary and citing-edge artistic experience will take place at top restaurants in Los Angeles.

Chefs-Danna-Lee-Berman-and-Jonathan-Sharvit-with-sommelier-Efi-Kotz (Photo-by-Gil-Aviram)

As the first pop-up in a series of culinary events to be held in cities across the United States, Tel Aviv Groove is inspired by the lively, hip, and trendy Tel Aviv food and arts scenes. You can see the lively Tel Aviv energy in its logo!

To be held from October 19-21, the event will feature menus from Chef Cobi Bachar, Chef Jonathan Sharvit, and Chef Danna-Lee Berman. Fine wines from Israel’s Binyamina Winery are also arriving, along with works from Tel Aviv-based artists Jerry Shay-Sarig, Yirmi Amster, and Gil Aviram.

**Binyamina Winery**, founded in 1952, sources grapes from vineyards across the length of Israel.

Orly is the owner and manager of a well-established PR company located in Tel Aviv, specializing in the culinary arts and hospitality. The company represents Israel’s top chefs, as well as luxury hotels, wineries, food festivals, wine festivals and more.

Orly Segal, the entrepreneur behind Tel Aviv Groove

This first pop-up event in Los Angeles features menus from some of Israel’s leading culinary giants complete with fantastic wines served by Efi Kotz, a leading Israeli sommelier. The three-day event will also play homage to emerging Tel Aviv-based artists, musicians, and standout products.

Israeli Updates on the classic Tabouleh Salad by Locanda Restaurant (photo courtesy Tel Aviv Groove)

The Los Angeles pop-up’s schedule is as follows.

October 19: An Intoxicating Culinary Party

Tel Aviv Groove’s Los Angeles pop-up opens with an electrifying Tel Aviv-styled party at NUA Restaurant in Beverly Hills. Guests will enjoy a video presentation of artwork by up-and-coming Tel Aviv-based artists, music by an Israeli DJ, small plates designed by Chef Yoav Schverd, Chef Jonathan Sharvit, and Chef Danna-Lee Berman, and fine wine and Tel Aviv-inspired cocktails served by sommelier Efi Kotz. After, the pop-ups first gourmet dinner will be held at Divino Brentwood featuring a menu designed by Chef Goran Milic and Chef Cobi Bachar.

October 20: An Exciting Celebration

The pop-up’s second day will feature three special dinners, held simultaneously at three separate restaurants in Los Angeles. At Santolina atop the Beverly Hilton Hotel, Chef Burt Bakman will host Chef Jonathan Sharvit for a vibrant and innovative Mediterranean menu with a Southern California flair. Meanwhile, at Next Door, Chef Adir Cohen and Chef Liad Ichiye will host Chef Danna-Lee Berman as the trio puts on a high-end kosher Mediterranean. Finally, at Savida, Chef Dan Smulovitz and Chef Cobi Bachar will serve an intimate ocean-to-table menu in the heart of Santa Monica. All three meals will be paired with wines from the Binyamina Winery special chosen by guest sommelier Efi Kotz.

October 21: A Celebratory Goodbye Party

On the third and final day of the Tel Aviv Groove culinary pop-up in Los Angeles, guests will be invited to enjoy a relaxed Kabbalat Shabbat at NUA Restaurant. Chef Yoav Schverd and Chef Jonathan Sharvit will serve an innovative and colorful menu, with wine and cocktails created and paired by Efi Kotz.

An Israeli feast, courtesy Tel Aviv Groove

For more information about Tel Aviv Groove or to learn more about the upcoming Los Angeles pop-up event, click here or visit //tlvgroove.com/.

Third Generation (!)Bella Sun Luci’s New Salad Dressings

October 12, 2022 Comments Off

The brand new line of Bella Sun Luci vinaigrettes

(Gerry Furth-Sides) Founded in 1986, Mooney Farms in Chico, California is a third-generation certified, woman-owned family farm. (Read details below). When I had a problem with the bottle seal, I got an immediate response on how to use it properly! It is another case, like Capri gelato, of taking a European food item and adding a dose of American expertise to it.

It’s been so long that I can’t even remember seeing purchased salad dressing on our fridge shelf. We love them! A drizzle takes the place of individually adding flavored or EVOO olive oil, rice vinegar and now-gone Melissa’s Produce herb grinder to a dish.

For us, one **Bella Sun Luci vinaigrette** replaces EVOO, rice vinegar, individual seasonings

The salad dressings made with 100% California oil are making their debut here in Los Angeles. Researching other dressings for oil designations confirmed that even very expensive dressings labeled “Italian olive oil” these days do not designate actual origin. Due to crop shortages it can come from any variety of places.

Turn this baby beet, goat cheese, asparagus salad into three with different Bella Sun Luci Vinaigrettes

There are three available varieties: Authentic Balsamic Vinaigrette with absolutely silky, aged balsamic vinegar and our go-to favorite; a familiar friend, Tuscan-Style Sonoma Vinaigrette, rich with garlic and sun-dried tomatoes, and Premium California Vinaigrette with sweet oranges and wildflower honey that has a slight tang to it.

The name “Bella Sun Luci” sounded vaguely familiar. That’s because a bottle of their their sun-dried tomatoes, that has been a fridge mainstay since we found it at COSTCO years ago.

Our old friend, always in the fridge, is the Bella San Luci sun dried Tomatoes

The Bella Sun Luci Italian Kitchen line actually is best known for Sun Dried Tomatoes dried under the central California sun, and Sun-Dried Tomatoes in Olive Oil. We used to add the fresh-flavored oil from them to our salads!

Below is our beef, artichoke heart, black olive and chopped sun-dried tomato on a bed of chopped romaine lettuce.

Bella Sun Luci Sonoma Vinaigrette drizzled over a beef on romaine salad with Suni Dried Tomatoes

For any salad begging to be finished off with a Mediterranean flavor, the Bella Sun Luci Sonoma Vinaigrette fits the bill.

We also added a few chopped up sun-dried tomatoes to the salad to enhance the flavor. The tomatoes are so dense we use kitchen shears Below is a shrimp, roasted corn and peas (Trader Joe frozen), plus fresh pine nuts and baby tomatoes (courtesy of Melissa’s Produce) on a bed of mixed greens.

We love and are “never without” the frozen 2-lb bags of excellent shrimp from our supermarket offered on the Friday sale at $5 a pound. A drizzle of Bella Sun Luci California Vinaigrette to the shrimp after cooking lends a summery, citrusy flavor and a unique finish.

Our summery shrimp salad finished off with a drizzle of Bella Sun Luci Sonoma Vinaigrette

A drizzle of Bella Sun Luci Sonoma Vinaigrette and sun-dried tomato completes our textured “Land and Sea Double Protein” salad. We love it year-round to inspire a touch of summer. All the ingredients are easy to keep on hand: (frozen) French haricot vert, tinned sardines, hard boiled egg, chopped Bella Sun Luck sun-dried tomato, homemade croutons, swiss cheese cubes and hazelnuts (courtesy Melissa’s produce). Lightly toast the hazelnuts to be sure of their crunch.

Our double-protein Bella Sun Luci Sonoma Vinaigrette and Sun-dried tomato sardine and hard-boiled egg salad

Premium California Vinaigrette is made with sweet oranges and wildflower honey. Each dressing starts with Mooney Farms’ own California Extra Virgin Olive Oil the highest quality ingredients added to each one, such as herbs, spices, robust vinegar, orange peel, and raw honey.

Our Mediterranean sardine, blue cheese salad with a sprinkle of **Premium California Vinaigrette** made with sweet oranges and wildflower honey.

Our Potato Ball, green olive and squash salad with a drizzle of **Premium California Vinaigrette** made with sweet oranges and wildflower honey.

Last but not least and our favorite that we are trying over just about every salad, veggie and pasta dish is the Bella Sun Luci Balsamic Vinaigrette. It shows off the purest of the Bella Sun Luci flagship product line vinaigrettes , features premium California-grown and Mediterranean-inspired foods created from authentic family recipes.

The family matriarch Gretchen Mooney is the mother to the Mooney children and she was the original women owner, now Mary and her sister Kelly run the company teaching their children the roles and responsibilities to take ownership.

The highly respected family has a 100,000-square-foot facility and 200-year-old olive trees planted among rows of lavender and rosemary, which reflects the family’s rich history of the Mediterranean.

A quartet of salads with drizzles of **Premium Balsamic Vinaigrette**.

Silky **Premium Balsamic Vinaigrette** drizzled over a sardine salad with feta, Hatch pecans, and asparagus

A drizzle of **Premium California Vinaigrette** over asparagus made with sweet oranges and wildflower honey adds a unique touch to roasted asparagus drizzled with balsamic glaze.

The Bella Sun Luci line also includes deliciously sweet Plant-Based Tomato Jerky, Pasta Sauces, Bruschetta Spreads, Bottled Extra Virgin Olive Oil, Risotto, and Marinades. Visit BellaSunLuci.com to learn more and follow on Instagram, Facebook, and Pinterest.

We Use and Love the Beef It Up! Book

October 9, 2022 Comments Off

(Gerry Furth-Sides) Any conversation with me about beef always used to start with my mother’s entire family of 15 all being meat brokers. Now the story is Jessica Formicola’s new, authoritative, illustrated, comprehensive and compact book, Beef It Up! //www.storey.com/books/beef-it-up/

The extensive, current information by non-profit Certified Angus Beef Brand Ambassador, Formicola, may be found elsewhere. But not in one source . Examples are below. Amy is the “Julia” and the Amy Riolo of beef.

Authority **Jessica Formicola** shows how to use her new book, Beef It Up! (youtube)

Formicola’s Beef It Up! easily qualifies as a “must-have” reference Book. While the recipes feel commercially fashionable, Jessica’s serving tips, butters, sauces and condiments are a book in themselves.

Her “insider’s take” balsamic glaze notes are “pure Julia” on how to make pricy store-bought items for pennies. And no wonder. Jessica is also the creator of the 4 S philosophy: salt, seasoning, sauce and substitution, helping you create easy restaurant-quality meals.

Visuals connect perfectly organized information “at-a-glance.” Helpful, illustrated charts accompany describe beef cut descriptions, alone with their best cooking methods and uses, for example. And they are ingeniously organized to instantly give you a gestalt-like understanding. I love this book.

All the beef information you need, and only the pictures in **Jessica Formicola’s** new Beef It Up!

Recipes throughout the book correspond with the cuts that Formicola describes. There is an entire section of clearly written and often illustrated helpful tips for beef shopping, storage, safe handling, and even how to defrost properly.

The beef picture and part of the chart from **Jessica Formicola’s** new Beef It Up!

Cooking methods are analyzed. There are two-page overviews of what to look for when purchasing and new ways of preparing the cuts, and how to correct the dish when it is not perfect.

Jessica answered my own questions about cooking NY strip steak in a cast-iron pan – finish it off in the oven if isn’t cooked inside enough when fully seared. We did not have to use the oven.

Our “life-changing pan-fried” New York Strip Steak (bottom) from **Jessica Formicola’s new Beef It Up!** book

The one thing I learned during this NY Strip Steak experience is that I prefer a ribeye. The Beef It Up! book explains why: the “large rib section comes form the center be highly marbled, naturally juicy, and superbly flavored.” NY Strips are primarily marbled around the edge.

I even prefer a burger, which also deserved respect. Did you know, as Jessica rhetorically asks, ” that up to 100 people and almost two years are dedicated to raising one cow. This is not to say that we loved an accompaniment of red cabbage slaw, salad greens, Hatch sweet onions and cherry tomatoes, courtesy Melissa’s Produce, who introduced us to the book.

There are so many other choices: Fifty recipes in the book range from comfort food, such as American meatloaf to ethnic fusion, such as beefy white queso, bacon cheeseburger in a bowl, to classics like Vietnamese beef and rice noodles. Jessica’s enticing promise is “Dinner in 15 minutes flat.”

Our burger prepared with tips from the **Jessica Formicola’s new Beef It Up!** book

How to get the best burger tips: beef no leaner than 80 percent; use a press or make a well with your fingers in the middle of the patty to prevent mounding during cooking.

Jessica Our burger prepared with tips from the **Jessica Formicola’s new Beef It Up!** book

Freezing patties for an hour before cooking helps them set. It will also get them to be the same temperature throughout. This is key, according to Jessica.

Cooking a burger with help from Jessica Formicola’s Beef It Up! book

Jessica Formicola is a TV Personality, cookbook author, small business coach, recipe developer, freelance writer, brand ambassador, travel and food writer blogger, photographer, social media expert, professional eater and a psychotherapist on the side.

Author of Beef It Up!, Jessica Formicola, Brand Ambassador of the Certified Angus Beef Board (photo courtesy Sally Eckus)

Read our story about the historic Piedmontese Beef at: //localfoodeater.com/wp-admin/post.php?post=28687&action=edit

Read our story about Bone-in-Butcher, the Fourth Generation Restaurant Supplier who became a Personal Shopper //localfoodeater.com/how-dallas-based-bone-in-butcher-became-personal-shoppers/

Ethnic Fusion’s Best New Friend: Causita

October 3, 2022 Comments Off

(Gerry Furth-Sides) Ricardo Zarate’s Causita Restaurant in Silverlake, translates into “little friend,” perfect for the congenial Ricardo. Chef Ricardo serves his beloved Nikkei Peruvian food, refined Japanese-influenced Peruvian dishes. Culminating a decade-old career in Los Angeles, breathtaking Causita does the neighborhood proud.

**Nikkei Peruvian** *causitas*, at **Causita, Silverlake**

The parade of splendid dishes, as tasty as they are picture-perfect, on the inviting patio combine the best of Peru’s ridiculous abundance of potatoes and seafood: Octopus – with goat cheese-chorizo mousse, gotija olive aioli, ceviche aioli, and peewee potatoes; Ceviche with leche de tigre (Peruvian ceviche sauce), sweet potato and fried calamari; Roasted artichokes with avocado with a spark of radish and popped quinoa; Little Gem Caesar salad – creamy dressing, Parmesan, lightly cured anchovies and popped quinoa.

The back, organic patio alone is worth a destination drive visit. Organic, serene, historic, timeless at **Causita, Silverlake**

Larger plates includes Soba noodles with asparagus, mixed with Peruvian mint and fresh herbs, garlic, popped quinoa and plum soy dressing with aji (Peruvian chiles); Roasted chicken with almond sun-dried tomato pesto, roasted bell peppers and Parmesan; Spicy seabass tamal – with mushroom-coffee jus, masa made from Peruvian choclo corn, and aioli made with Peruvian chiles

And for house-made desserts, welcome even after the satisfying parade of light, satisfying dishes: Churro donuts filled with soft caramel, served with raspberry sauce and Matcha (green tea) cake accompanied by passion fruit ice cream.

We met talented Causiota owner-chef Ricardo Zarate, owner- chef through dynamic Andrea Rademan. He recently held this heavenly celebration of life for her at Causita, Silverlake.

Hokkaido scallops bites sit on yellow potato beds atop curved slices of cooling cucumber. These are very special Mini causas, a traditional Peruvian potato dish. There are over 400 kinds of potatoes in Peru! Each has a different topping: crab with wasabi and tobiko, sun dried tomato, tuna and scallop

Mini causa Hokkaido scallops at Causita, Silverlake

Artichoke hearts grilled with a light touch, with avocado mousse, popped quinoa, glorious radish at **Causita, Silverlake.**

Soba noodles and asparagus, Peruvian green mint at **Causita in Silverlake**

Crispy wisps of calamari topped a bowl of mixed ceviche. The Little Gem Caesar features classic crispy romaine lettuce with popped quinoa and lightly cured anchovies, ever so lightly coated with a creamy dressing.

The Little Gem Caesar features with popped quinoa and anchovies at Causita

Sea bass steamed in a banana leaf, sharing its bed with soft corn masa, seasoned with mushroom jus with coffee.

Sea bass steamed in a banana leaf with soft corn masa at Causita, Silverlake

Roasted chicken with Almond pesto, roasted peppers and Parmesan, crispy on the outside and tender inside.

Roasted chicken with Almond pesto, roasted peppers and Parmesan at Causita

Pretty as a picture Tapas with olive aioli, a garland of octopus ceviche the famous Peruvian potatoes, along with feta cheese and chorizo mousse.

Octopus ceviche with olive aioli and famed Peruvian potatoes at Causita, Silverlake,

Dessert at Causita, Silverlake is remarkably welcome even after the glorious procession of casitas because they are so satisfying yet so light. The first is an elevated street food and the second the second a representative tea cake flavored with matcha tea.

Mini churro balls filled with caramel, on a raspberry couli at Causita

Matcha cake with passion fruit cream and berries at Causita, Silverlake

Two of Andrea’s “finds” she championed to stardom are Chefs Kimmy Tang & Ricardo Zarate. Vietnamese Kimmy has been chef-owner of a number of fast-food noodle concepts and a fine dining restaurant. Ricardo has opened restaurants across the city. Both are cookbook authors and both are as kind as they are talented.

See our LocalFoodEater.com chef spotlights on each of them.

Andrea’s “finds” she championed to stardom: Chefs Kimmy Tang & Ricardo Zarate

Causita, 3709 Sunset Blvd, Los Angeles, CA 90026, (323) 546-0505. Open 5PM · Monday – Saturday, More hours and menu: Menu: causita-la.com

A friendly face always greets you at the door at Causita, Silverlake

Must-Visit Chef Tony Dim Sum In Pasadena

October 3, 2022 Comments Off

(Gerry Furth-Sides) Dim sum dates back to the 10^th century when commercial travel elevated the city of Guangzhou (formerly Canton) to star dining status. (Please see the mind-boggling Michael Woods’ documentary, THE STORY OF CHINA). The leafy, spiffy neighborhoods of Guangzhou reminded me of spiffy, tree-lined Greenwich when I visited, apparently unchanged in feeling since ancient high trading times. Elegant, table service, Chef Tony Dim Sum, in Pasadena’s magnificent 1929 Bear Building earns this star-status as well.

Spiffy, elegant Chef Tony Dim Sum in Pasadena

The Chef Tony Dim Sum Menu offers the classic and the contemporary something for everyone featuring twelve delectably delicious sections including –Starter, Dim Sum Steamed, Dim Sum Rice Noodle Roll, Dim Sum Baked and Fried, Seafood, Meat, Soup, Congee, Noodle, Rice, Vegetable, and Dessert.

Chef Tony Dim Sum in Pasadena, dining room on one side, bar and kitchen on the other

All dishes are made-to-order fresh right out of the Chef Tony Dim Sum kitchen. Signature Dishes include Sliced Chinese Broccoli with Black Truffle Sauce, Squid Ink Shrimp Dumplings with Gold Leaf, Sticky Rice Ball with Lava Salted Egg York.

The dramatic lobster salad sChef Tony Dim Sum in Pasadena

Traditional Chinese cruller Youtiao turns up as a starter, cut into bite-size pieces and stuffed with shrimp paste. On the menu, it’s called a savory deep-fried Chinese donut.

Traditional Chinese cruller Youtiao at Chef Tony Dim Sum, Pasadena

Moving on to more substantial courses there were lovely white wines to accompany the food. The staff is always happy to help with choices of food and spirits, then disappears when guests are dining.

A selection of white wines at Chef Tony Dim Sum, Pasadena

Shrimp and Pork Dumplings with Black Truffles Chef Tony Dim Sum, Pasdena

The pan fried lamb chop with basil looked more like a work of art. The full-bodied sauce and the Thai basil were outstanding although the meat was not the tender lamb chop you would expect.

The pan fried lamb chop with basil at Chef Tony Dim Sum, Pasdena

Everyone table in the room seemed to have the playful, bunny-shaped coconut jelly on the table. The jelly was light and delightful, not too sweet. It proved to also be a refreshing to punctuate our meal.

Coconut jelly dessert bunnies at Chef Tony Dim Sum, Pasadena

Historically, travelers went to teahouses which served two pieces of delicately made food items – sweet or savory – to go with their tea; the second is dim sum, the term used for the small food portions. Teahouse owners later added a variety of snack pieces to their dim sum offerings, like these playful desserts.

Green Tea Custard dessert option at Chef Tony Dim Sum, Pasadena

It was during the latter part of the 19^th century that this practice of having tea with dim sum evolved into what’s called yum cha, or brunch. Originally based on locally available food, chefs introduced influences from regions outside the Canton province and the dim sum culture flourished.

The tradition lives on here.

Chef Tony Dim Sum, 2 E. Colorado Blvd., Pasadena, CA 91105. open Wednesday- Monday, 11:00 am to 9:00 pm. For more information about Chef Tony Dim Sum or to make reservations, please call 626.803.0028 directly or visit Chef Tony Dim Sum Pasadena.

We Follow Chefs Sagar and Sourav to Delhi!

September 29, 2022 Comments Off

(Gerry Furth-Sides) Even the voice answering the phone on just about the first ring at Delhi Belly sounds happy and welcoming. That would be Sagar Ghosh, co-owner-founder and sometimes these days, the manager, server, executive chef and interior designer, as needed. Ghosh is already well known for his elevated Indian cuisine, apparent even in the small cafe. Delhi is known for having the best food and hospitality in India.

Chef Sagar’s deft hand with his native Indian dishes come from his French Culinary School background plus years of experience on cruise ships and high-end establishments. It adds up to finesse and interest to every dish. (Please our story at //localfoodeater.com/how-arth-bar-kitchen-redefines-indian-fare/)

Delhi Belly Owner-Founder, Sagar Ghoosh and wife, Aaushi,Executive Chefs, Sourav Biswas.

**Partner &** **Executive** **Chef Sagar Ghosh**, Delhi Belly, Alhambra

Chef Sagar and Executive Chef-Partner, Sourav Biswas, take turns in the dining room and behind the stove in the open kitchen these days to carry out the pair’s modern Indian bistro food. Both chefs are worthy of following anywhere for their spin on superb classical cooking.

Chef Sourav proved his ability to make an ordinary dish into the extraordinary with sag made not into the standard, Southern Indian favorite, minced, creamy and with just the right amount of heat. At Delhi Belly, the spinach is fresh, not frozen, which results in an inviting lighter green color than most. But the cauliflower and potato, Sag Aloo Gobi version below (see below).

Executive Chef, Sourav Biswas serves up northern style sag paneer in Alhambra

Formally trained Ghosh and Biswas have years of experience in a wide range of Indian restaurants, both casual and formal.

This accounts for the elevated homestyle standards and street food favorites, such as a standout panipuri. The street food eaten in one bite becomes a sharing plate and conversation starter here. Round little balls of thinner-than-paper, delicate, crunchy semolina puffs welcome spoonfuls of prepared spiced potatoes and seasoned tamarind water on the plate.

Executive Chef, Sourav Biswas brings out delicate, fun panipuri

Butter chicken in the capable care of this chef honors its name. The texture is lush and silky, the meat tender “as butter” even though it is boneless and cooked in a tandoor oven. However, here Delhi Belly lives up to its novel name and its mission to update Indian cuisine by adding a fusion version of a butter chicken burger served up on a brioche bun.

Another delicious novelty is a disarming, sunny yellow, “Pineapple Steak.” a A spiced yogurt seasoning and little side pot of green chutney complements the flavors and textures that is surprising but pleasing to the palate dish.

Pineapple “steak” at Delhi Belly, Alhambra

Standards garlic naan made in the tandoori are on the compact menu along with a modern spin on old favorites, such as chicken tikka tacos, chicken tortilla soup, chili cheese naan and one of our favorites, spicy Cornish game hen.

Chef Sagar Ghoosh’s refined, playful Indian fare at Delhi Belly, Alhambra

For example, Chef Sagar’s naan is thinner and crispy than most (without crumbling) after he experimented with with the use of less baking powder and soda than usual.

Chef Sagar’s naan is thinner and crispy than most at Delhi Belly, Alhambra

Southern Indian cuisine food fans will be pleased with the Chettinad chicken curry from south eastern India or the biryanis, most famous in South India.

The Delhi Belly remodeled Kitchen – as roomy as a dining room

Vegetarians will be pleased with the selection of plant-based and vegan main dishes include jackfruit masala and mushroom kofta—roasted stuffed mushrooms with onion

Formally trained Ghosh and Biswas have years of experience in a wide range of Indian restaurants, both casual places such as as well as recently at the more formal Arth Bar & Kitchen in Culver City. (please see: Chef Ghosh also once worked with super-star celebrity Master Chef, Sanjeev Kapoor. He was part of the executive team that developed and opened the Yellow Chili in Tustin and the plant-based, fast food casual eatery chain, Tulsi Eatery.

And once you arrive, you are made welcome in the most easy-going way, fitting for this food-focused block of Alhambra, home to mostly Asian cuisine, and where this is the sole casual Indian café.And everyone is SO happy! It is a pleasure just to be in this new place.

Aaushi graduated college in the area. They loved it so much the couple have made it their home and now business there, too.

The chefs also met in school as Culinary School class mates. Chef Ghosh describes it as, “since we both had the same passion and motivation to globalize the fusion of modern and traditional Indian cuisine we started working together.” And they have ever since. He assisted me in opening multiple The Yellow Chilli franchise in the US starting from The Yellow Chilli Buena Park CA.

The café is located at 8 W. Main St., Alhambra, California, (626) 703-4710. City lots provide free parking behind the restaurant. The short, friendly street becomes a grand walking place for pre or after dinner strolls, especially with a major movie theatre complex on the next corner

Follow the restaurant at //DelhiBellyLA.com and follow us facebook.com/DelhiBellyLAor //Instagram.com/DelhiBellyLA.com

Start the Season with Pots & Co. Pumpkin Cream Pie in a Jar!

September 24, 2022 Comments Off

(Gerry Furth-Sides) If you are going to anything “pumpkin” this pumpkin-mad season, try Pots & Co Pumpkin Cream Pie. Every mouthful gives as much pleasure as an entire pie. Yet they are light as air.

The Pumpkin flavor is exclusively at Costco $13.95. Other retailers carry the other flavors, again subject to availability and you can find the information on the website: www.Pots & Co.

These Pots & Co Pumpkin Cream Pies arrive as a heady mix of seasonal spices in this elegantly balanced creamy dessert with a graham cracker crumb topping to sprinkle over it.

There are four Pots & Co Pumpkin Cream Pies in each box. We were drawn in the minute we saw the endearing pot and luscious pumpkin creme. Even the logo of the Pumpkin is eye catching.You don’t even have to heat it up to eat this whimsical, lush restaurant quality dessert. The danger is that we each could have easily eaten all four of these ethereally light desserts.

Pots & Co **Pots & Co Pumpkin Cream Pie**.

The little pot in the picture actually is glass and recyclable. You can also use them as a mini-planter or a jar for storage, or actually warming up little bites of food in the microwave.

And that little pot in the picture actually is glass and recyclable.

Pots & Co is a London-based dessert company that’s made with clean ingredients. Uncompromising, hand-crafted in small batches, using culinary techniques, the best real ingredients and offering them in practical, tactile pots.

We love their Pots & Co’s Perfect Lava Cake in a Ceramic Pot and wrote about it here: //localfoodeater.com/pots-cos-perfect-lava-cake-in-a-ceramic-pot/

Pots and Co Pumpkin Cream Pies only have fresh, real ingredients in them

Pots & Co all started back in 2012. Restaurant chef Julian Dyer wanted to take exceptional puddings out of restaurants and into homes. He also “wanted to escape the restaurant world. Dyer began hand-making exceptional product with the goal of restaurant quality desserts for the home.

Former Restaurant chef and Pots and Co founder, **Julian Dyer**

Dyer began hand-making his exceptional pots and adding exceptional ingredients with the goal of restaurant quality desserts for the home. We here feel that if a savory meal is perfect, you do not need a dessert. Julian felt otherwise. He feels that, “a proper dessert should steal the meal. And his indeed, do.

Terra Madre Salone del Gusto Features Slow Food Coffee!

September 22, 2022 Comments Off

(Copy from Terra Madre Portal Program, Gerry Furth-Sides photos) More than 3000 farmers, cooks and food activists from 150 countries will gather in Parco Dora, Turin, Italy from September 22-26,2022 at Terra Madre Salone del Gusto, the largest international event dedicated to good, clean, and fair food.

**2022** at Terra Madre Salone del Gusto features Coffee: ***Terra Madre Salone del Gusto***

This year’s edition includes a special digital feature for those unable to attend the international event in Turino to participate virtually fully. During the day, visitors will virtually walk-through Earth Markets in Spain, Tanzania and Uganda, meet bakers from all over the world and grow gardens at all latitudes. The full Terra Madre Portal program. For more information please see below.

At Terra Madre Salone del Gusto it will be possible to sample the first six coffees resulting from the work carried out in Cuba, Honduras, India, Mexico and Peru and join the global network for coffee that’s good for the environment and for growers. See the complete program here: The Complete Program

Seventeen months, just under a year and a half, have passed since April 22, 2021, the day the Slow Food Coffee Coalition (SFCC) was officially launched. It is a good moment evaluate and move forward.

Terra Madre Salone del Gusto 2022, which will run until September 26 in Turin, offers the ideal venue for this. Included: a conference entitled “Slow Food Coffee Coalition: The Commitment to Good, Clean and Fair and the Example of Cuba,” with the participation of Slow Food president Edward Mukiibi and the vice-president of Lavazza, Giuseppe Lavazza. Some of the answers are below.

2022 at Terra Madre Salone del Gusto features Coffee: Terra Madre Salone del Gusto

What has been achieved?

When the SFCC was officially launched, the first objective was to unite the many actors within the coffee chain, from growers to consumers via roasters and distributors. The numbers for these first 17 months of activity speak for themselves: 29 new Slow Food Communities linked to coffee production in nine countries around the world: Cuba, the Philippines, Honduras, India, Malawi, Mexico, Peru, East Timor and Uganda.

2022 at Terra Madre Salone del Gusto features Coffee: Terra Madre Salone del Gusto

Slow Food is a worldwide network of local communities founded in 1989 in order to counteract the disappearance of local food traditions and the spread of fast food culture. Since then, Slow Food has grown to become a global movement that involves millions of people in more than 160 countries and works so that we can all have access to good, clean and fair food.

For more information, please see:
Terra Madre Salone del Gusto Press Office Slow FoodAlessia Pautasso – a.pautasso@slowfood.it (+39) 342 8641029Paola Nano – p.nano@slowfood.it (+39) 329 8321285 Piedmont RegionDonatella Actis – donatella.actis@regione.piemonte.it (+39) 335 7586327 City of TurinLuisa Cicero – luisa.cicero@comune.torino.it (+39) 346 2356935

‹ Previous
1
…
9
10
11
12
13
…
82
Next ›

Gerry Furth-Sides