Gerry Furth-Sides Archives - Page 19 of 82

New Way to Drink Your Limoncello and Eat It, Too

November 3, 2021 Comments Off

The added details make the Fabrizia products even more special

(Gerry Furth-Sides) For days when you need a cookie AND a cocktail, Fabrizia has the answer.

Crafted by hand in small batches , brothers Phil and Nick Mastroianni, produce their Limoncello in New Hampshire with just four simple ingredients: the zest of 100% Sicilian lemons, alcohol, sugar, and water. They revealed that exact proportions are the secret to the success of their award-winning limoncello, top seller in America.

Phil and Nick Matriolianni of Fabrizia limoncelloA

Gluten-free and all-natural, Fabrizia Limoncello can be enjoyed on its own, and now in the most scrumptious baked goods. Prue Leith would agree, “definitely worth the calories!”

All Fabrizia baked goods from family recipes are also prepared with natural ingredients: real cane sugar, butter, eggs, plenty of lemon zest AND Fabrizia Limoncello.

The balance between the sugar and limoncello is perfection. This is THE BEST sugar cookie I have ever eaten and ever hope to eat. My dinner guests agreed.

Fabrizia Lemon Baking Company’s divine Limoncello sugar cookies

The blondies! Seriously, it’s hard to pick a favorites between the biscotti, which is more cake-like than crisp, pound cake, cake in a jar and Whoopie pie.

Fabrizia baked goods, one better than the other

To order and read the full story of how a trip to Italy inspired the brothers to make limoncello and then to sell it in America: www.fabrizialemonbakingcompany.com

Best New Recipes from Israel in Peas Loves Carrots Book

November 3, 2021 Comments Off

(Gerry Furth-Sides) Danielle Renov is the force behind the blogger/influencer behind the popular brand peaslovencarrots.com that includes lifestyle tips and hacks. She is known for her mastery of half Moroccan and half Ashkenaz cuisine.

This cayenne + maple roasted fennel and squash is representative of her approachable recipes with bold flavors. The dish can be eaten hot and cold.

Danielle’scayenne + maple roasted fennel and squash with sliced squash arcs and thick onions in Peas Love + Carrots

Our maple roasted fennel and squash from Peas Love + Carrot

Our maple roasted fennel and squash from Peas Love + Carrots with USA squash

Our maple roasted fennel and squash from Peas Love + Carrots with USA onions

Our maple roasted fennel and squash from Peas Love + Carrots with USA maple syrup

From her kitchen in Israel she creates delicious and approachable recipes, lifestyle tips + hacks, and shares all things motherhood and family related. But mostly, its food.

Danielle was born and raised in Long Island, New York. Soon after their wedding, she and her husband Eli moved to Israel, where they’ve lived with their children ever since.

Why Georgia Restaurant’s New Brunch Ranks #1

November 2, 2021 Comments Off

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

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

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

Southern Hospitality at Georgia’s Restaurant, Long Beach Exchange

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

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

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

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

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

***Fried Chicken*** on a ***Belgian Waffle***Georgia’s Restaurant, Long Beach Exchange

Each plate is served with a choice of two of Georgia’s Restaurant’s Soulful Sides. The list includes Red Beans & Rice, Collard Greens, Black-Eyed Peas, Baked Beans, Coleslaw, Potato Salad, Mac & Cheese, Mashed Potatoes, Garlic Rice,Corn on the Cob, French Fries, and Nana Gretchen’s signature Cornbread served with house-made honey butter.

**Nana Gretchen’s** signature ***Cornbread*** served with house-made honey butter Georgia’s Restaurant, Long Beach Exchange

***Mac & Cheese***, one side choice at Georgia’s Restaurant, Long Beach Exchange

Fried Green Tomatoes, our favorite dish, at Georgia’s Restaurant, Long Beach Exchange

Pulled pork sliders at at Georgia’s Restaurant, Long Beach Exchange

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

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

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

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

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

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

Gordon Ramsey Talked. Zayna Flaming Grill Listened.

October 26, 2021 Comments Off

(Gerry Furth-Sides) When infamous celebrity chef, Gordon Ramsey took on the menu for Zayna Flaming Grill in Redondo Beach, he balanced and refined the seasonings of the Greek-Lebanese family recipes. Owner Raid Younis followed his instructions from then on. Chef Ramsey would be pleased with the results: consistently the best Mediterranean dishes from starters to desserts.

Gordon Ramsey’s seasonings on plates at Zayna Flaming Grill, Redondo Beach

First up is the garlic spread “flower,” as delicate and light as it looks. Absent is even a hint of garlicy aftertaste. India traders first brought garlic to the middle east around 3000 BC as a medicinal plant. Babylonian and Assyrian empires embraced it both as a medicinal and then as a culinary find. It spread it across neighboring civilizations with dishes so pleasing the treasured recipes are still used today.

Garlic Spread “flower” at Zayna Flaming Grill in Redondo Beach

It’s hard to not finish off an entire plate of Red bell pepper hummus, baba ghanouj, Hummus and moutabal dips ($13) on warm with pita bread as an entire meal. Moutabal combines roasted eggplant with tahini, olive oil, and garlic , lemon juice, peppers and parsley with spritely touch of mint. Eggplant also stars in baba ganoush, supported with chopped tomatoes, pomegranate molasses and plenty of herbs.

Red pepper hummus ($8.50 on its own) adds just the right notes of spiciness. The family recipe lists chickpeas, garlic, lemon juice, tahini, olive oil and roasted red peppers.

Clockwise from 1 PM: **Red Bell Pepper Hummus, Baba Ghanouj**, **Moutabal**, **Hummus** at Zayna Flaming Grill in Redondo Beach

Zayna Flaming Grill‘s delicate, fragrant rice is substantial enough to enjoy on its own or complement each and every dish. It is topped with the “secret” 7-ingredient signature seasoning.

The fragrant, light, substantial rice, Zayna Flaming Grill in Redondo Beach

A sunburst of Flaming Shrimp ($13.50) centers around large sautéed shrimp with garlic, chili, lemon juice, parsley and Zayna’s signature romesco sauce as a base. It, like many of the lighter protein dishes, is sprinkled with the seven-spice Mediterranean seasoning. While congenial owner Younis was happy to share the ingredients of his dishes, his staple kitchen seasoning remains a secret.

A sunburst of Flaming Shrimp at Zayna Flaming Grill in Redondo Beach

Lebanese and Greek cuisine have much in common even when the names of dishes are different. Kabobs, called shawarma in Lebanese are known as gyros in Greek. Vegetables used as the base ingredients are also shared. Mutabal, a staple in every Syrian, Lebanese and Armenian kitchen, may be similar to baba ganoush because it starts with fire-roasted eggplant, but it does not include the tahini.

Zayna’s popular Shrimp Kabob ($21) featuring plump shrimp with bell pepper and onion is served with grilled pita and rice. The signature, sophisticated red pepper-based Romesco sauce is served on the side.

Shrimp Kabob, Zayna Flaming Grill, Redondo Beach

Chicken Kabob Plates feature fire-grilled marinated chicken, bell peppers, onions, grilled pita and lemon herb rice ($18). The char on the chicken and on the peppers make it standout, and one of the most popular dishes at Zayna’s Flaming Grill.

**Chicken Kabob Plate** at Zayna’s Flaming Grill, Redondo Beach

Lamb Meatball Gyro Plate ($23.95) holds five 5 hot, signature-seasoned lamb meatballs, rice and warm pita bread. Also on the plate: beautifully contrasting cool, classic Greek tzaziki (cucumber, yogurt and dill) sauce and the signature Zayna Fattouch salad. The salad (on its own, $11.50) is packed with Romaine, tomato, cucumber, green and red onions, parsley, bell peppers, mint, sumac, pita chips, topped with a balsamic house dressing.

**Lamb Meatball Gyro Plate** ($23.95), Zayna Flaming Grill, Redondo Beach

The Chicken Shawarma Sandwich Plate ($11) is a feast of Marinated chicken, hummus, garlic, pickles and tomatoes. Hand-cut, flash-fried potatoes with skins are tender in the middle and crispy on the outside.

Chicken Shawarma sandwich plate ($11), Zayna Flaming Grill, Redondo Beach

We found that any dish or combination of dishes at Zayna Flaming Grill makes for a perfect meal, solo or for sharing. The beach air, buzz of conversation and open-kitchen cooking adds to the upbeat energy. Dedicated owner-proprietor, Raid, is always on hand to greet customers and oversee service. Proof of Zayna Flaming Grill‘s success after the Gordon Ramsey “recipe makeover” is in watching Raid’s customers greet him effusively all during service for dine-in or pick-up, as delivery packages pile up on the counter for drivers.

Raid Younis tends to customers at Zayna Flaming Grill, Redondo Beach

Raid Younis and his son, Zayna Flaming Grill, Redondo Beach

The Gordon Ramsey recipe “bible” for Zayna Flaming Grill, Redondo Beach

Zayna Flaming Grill, 1310 S Pacific Coast Hwy, Redondo Beach, CA 90277, (310) 540-0777, www.zaynaFlamingGrill.com

Eat Authentic Regional Soul Food in Your Own Backyard

September 30, 2021 Comments Off

(Gerry Furth-Sides, Photos courtesy Georgia’s Restaurant) Authentic soul food is all too rare these days, especially brunch fare. That’s why Southern Soul Food dishes are all the more welcome at Georgia’s Restaurant at the Long Beach Exchange.

Crusty fried chicken at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

The Georgia’s Restaurant menu is inspired by family dishes in Gretchen Shoemaker‘s successful catering business. Today the second of her three daughters, Nika Shoemaker-Machado and her husband Marlon Machado, operate the enormously popular at lunch and dinner. Week-end brunch is their newest update.

A stuffed omelet at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Co-Owner Nika Shoemaker-Machado’s personal favorite, the hearty Steak and Eggs, features top sirloin steak and a side of blackened country potatoes.

Steak and Eggs at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Grilled French Toast is made the old-fashioned way, topped with powdered sugar and strawberries. Cinnamon Apple Waffle topped with warm sautéed apples in a luxurious cinnamon syrup, adds a dollop of whipped cream.

French toast at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Fried chicken is served in a variety of ways. Chicken and Waffles stars Georgia’s signature fried chicken, a process that begins with Co-Owner Marlon Machado’s Brazilian buttermilk brine and ends with a seasoned crispy cornmeal crust courtesy of Nana Gretchen’s very own grandmother, served on a Belgian waffle with creamy honey butter and maple syrup.

Belgian waffle topped with fried chicken at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

***Fish & Grits*** at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

The vegetarian friendly Mardi Gras Omelet, featuring green and red bell peppers, onions, and cheese is joined by Georgia’s brand new Eggs Benedict.

Southern staples also include the Fish & Grits featuring Creole seasoned cornmeal crusted fried catfish, or the classic Shrimp & Grits made with Creole seasoned shrimp over a bed of savory grits.

Creamy, savory grits are a base for shrimp seasoned Creole style at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Crab cakes at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Brunch beverages include a Bottomless Mimosas, hearty Bloody Mary plus Signature Peach and Seasonal Sangria. Red Wine and White Wine by the glass or the bottle, and craft bottled Beer round out the list. Georgia’s Restaurant also has a variety of just as colorful non-alcoholic offerings, including Coffee, Orange Juice, Apple Juice, Soda, Milk, and Iced Tea.

The Bottomless Mimosa and Bloody Mary at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

The first time I ate “soul food” was when I was a lifeguard in Detroit, working my way through college. I was one of only two (white) females on a staff of professional male (Black) athletes, and a couple of the them brought me as a joke. While they were joking around with each other during dinner, I had finished a fried chicken dinner plate! They could not stop laughing. I’ve felt the same about soul food ever since although it is rare to find these days.

Georgia’s Restaurant at the Long Beach Exchange is open for Brunch e from 9:00 am to 2:00 pm. For more information, please visit www.Georgias-Restaurant.com or call Georgia’s Restaurant directly at 562.420.5637.

Celebrate Historic Mezcal Week, September 8-15!

September 11, 2021 Comments Off

(Gerry Furth-Sides) There’s still time to celebrate Mezcal week, September 8-15. Mezcal is the umbrella category, that covers all agave-based liquors, including tequila. Tequila, however, must be made only in specific regions of Mexico and must be made from only blue agave (agave tequilana).

Ulises Torrentera was largely responsible for carrying the message of authentic, artisan mezcal in the US, transforming the reputation of this spirit formerly regarded as a peasant drink. Torrentera is always pleased to share his knowledge of the current finds – wild or farmed agave. All of the bottled under his Farolito brand, are curated by mezcal missionary Torrentera.

Although Mezcal has only recently become an infamously popular drink, Torrentera had already documented the first of his findings in the book Mezcalaria, in 2002. Other emblematic books about Mezcal followed. Farolito Mezcal is the exported brand from his famous In Situ Mezcaleria in Oaxaca City. Ulises has spent the last two decades touring palenques of the different regions of Oaxaca and beyond to produce the highest quality, most authentic mezcal. His intensive searches include both farmed and wild agave.

The Farolito brand curated by mezcal missionary Torrentera

Tequila and mezcal primarily come from different regions of Mexico although some overlap. Mezcal is produced in nine different areas of Mexico. They include include Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca, which is where upwards of 85 percent of all mezcal is made. Tequila is produced in five places: Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, which is where the actual town of Tequila is located.

Laurel Hardware WEHO’s glittery array of Mezcal-infused beverages range from their Dr. Lakra cocktail – to the María Sabina cocktail – a sweet concoction of Los Nahuales Reposado Mezcal, Japanese whiskey, blood orange, basil, and lavender vanilla espuma. (For more on mezcal, please see the post of our associate writer, Barbara Hansen’s post www.eatmx.com/2017/03/a-mezcal-bar-opens-at-laurel-hardware.html

Silky Guacamole made with Lime, Cilantro, Pomegranate, Blue Corn Chips complements mezcal cocktails at **Laurel Hardware in WEHO**

**Laurel Hardware** **WEHO’s** burst of a patio with vibrant color, lights, and outdoor garden – perfect for a mezcal drink.

Laurel Hardware, 7984 Santa Monica Boulevard. For more information or reservations at Laurel Hardware, please phone 323.656.6070 or visit online www.laurelhardware.com.

At the Newport Beach location of Malibu Farms, Natasha (below) serves the Smoke of mezcal, shishito chipotle agave, fresh lime juice, and chipotle sea salt. The standout cocktail, worth a visit on its own, can be enjoyed with the farm-fresh dishes

Dishes that complement the mezcal include a Burrata Salad with seasonal fruit (peaches here), arugula, fresh figs, and candied pecans, laced with a maple balsamic vinaigrette. Rich Avocado Huarache that arrives on a long rectangular platter features a Jalapeño ricotta spread, malibu honey and a lemon vinaigrette top atop a crunchy but sturdy flatbread.

Burrata Salad and Avocado Huarache complement the smokey mezcal

Malibu Farm Restaurant: (949) 791-2096, ‬3420 Via Oporto – Newport Beach, California.

(3) Nixon Chops & Whisky in Whittier has three separate bars to enjoy mezcal, two easy lounges open to the street. Mezcal is a specialty at the under the capable eye of Barkeep and mixologist Greg who looks over 200 whiskeys in the house. Manager Lucy’s choice for us was a SILVER MEZCAL ARTESANA, the best. The agave type is a special San Dionisio Ocotepec blend of Tobola and Espadin, matured seven to ten years, from Oaxaca. Distilled twice in a copper column, it is close to 42% alcohol by volume and has a smokey finish to the notes of grilled pineapple, papaya and mango with lingering floral notes to the taste.

Riazuleńo Tobola Mezcal starts the evening at the NIXON CHOPS & WHISKEY

Bartender Greg’s updated lively, original Classic and Modern Classic Cocktails

Mezcal pairs well with a number of dishes on the inspired menu of Mexican-Japanese chef Katsuji Tanabe at the Nixon Chops & Whisky. Tongue & Kamapachi Ceviche with Avocado, Pickled Tongue, Smokey Chipotle Broth.

CHILLED: tongue & Kamapachi Ceviche at the **NIXON CHOPS & WHISKEY**

A mezcal cocktail also pairs perfectly Iberico ham, or any Spanish dish. Simple Spanish recipes to prepare at home work well.

The NIXON CHOPS & WHISKEY, 13033 Philadelphia Street, Uptown Whittier, CA 90601 (562.698.3355). For details, please see www.thenixoncw.com.

Turquoise Restaurant Offers Rare Authentic Dishes

September 11, 2021 Comments Off

Unique dips and bread that can make for a lunch — Unique dips and bread that can make up a lunch

(Gerry Furth-Sides) I always suggest this extraordinary restaurant to all the people asking me “where to go to eat.” I always suggest Turquoise, and add that after my first meal there I was ready to hop a plane for northern Iran, original home of owner Hameed Fatemi.

This week the glamorous young lady asking, then asked if they had Torshe Anbeh. I said, “yes” and it turned out she and her fiancee went the next day for this rarity. They were thrilled with this middle eastern dish of sweet and sour mango chutney marries tamarind, mango, dates with spices.

And at award-winning Turquoise, Owner Hameed Fatemi has added fresh ingredients, depth of flavor and collages of color in his dishes, along with superb service since he opened in 2008.

The sweet Turquoise corner bistro a block from the beach — Turquoise corner bistro a block from the beach

Middle Eastern professional service begins with welcoming phone service even before you arrive. Hospitality begins at the door — when I was coming with a friend in a hurry, we were able to order on the phone and have our food on the table when we arrived!

Add to that a cool smoothie. The vivid raspberry color “Miracle Drink” blended with carrot juice, apple juice, adds a kick of ginger. Shreds of the fruit provide texture.

Bamboo wall for serenity and a reminder of northern Iran

Here, “Pan-Mediterranean” refers to many customary Middle Eastern items, such as huumus and babaganoush, yogourt and kabobs. It also offers unique non-Middle Eastern Mediterranean combinations, such as a grilled duck schwarma Panini sandwich.

Sampler tomato-basil and lentil soups prove why they soups are a pride of the kitchen. The taste of vegetables and herbs reign, complemented but not overpowered by spices and oils.

Tomato-basil and lentil homemade soup sampler

Turquoise “Cold Tapas” dips are $9 for one and two for $12.95. Beets arrive in Mast-O-Laboo, homemade organic yogurt mixed with succulent roasted beets, proving why beets are a star in Iranian cooking.

Turquoise Organic Hummus is filled with wickedly good flavor. Here the depth comes from pureed golden chickpeas, roasted red peppers, pomegranate molasses, roasted walnuts and organic sesame seeds. It proves the argument for featuring walnuts in savory dishes.

Crushed walnuts in the Olive-walnut Tapenade balance out chopped black and green olives. Tabouli made with cracked wheat , cucumber, tomato, scallion, parsley and olive oil is seasoned with lemon and distinguished by a touch of fresh mint. Turquoise prepares Baba Ganoush (perfectly roasted eggplant) with a caramelized onion flavor rather than garlic which I prefer.

Middle eastern spices make the more Western Salad Oliviyeh stand out, packed with natural chicken, organic eggs, potatoes, organic mayonnaise, chopped pickles, olives, green peas and spices. Diced Persian cucumbers, homemade organic yogurt and fresh mint made the Mast-Okhiar sing.

Persian cucumbers add a snap to Classic Greek Salad adds Plum tomato, red onion, Kalamata olives, feta cheese and fresh parsley garbanzo beans are at its core. Bell pepper, fresh parsley, cand flavorful

“Grandma’s recipe” for Torshe Anbeh, a middle eastern joy of sweet and sour mango chutney marries tamarind, mango, dates with spices.

Grandma’s Torshe Anbeh. Even a photo of the Duck Shawarma Panini, grilled duck with organic fig, brie, capers, grape tomato and dill ($13.95), makes your mouth water. The succulent duck was made even more so with the spread.

Meticulous preparation and homemade ingredients at Turquoise translate into   slightly higher prices. This is offset by generous portions and entrees served with rice and an organic salad.

The Lamb kabob, all natural filet of New Zealand lamb is marinated in a gourmet saffron-onion blend then grilled to a pink-tan ($24.95). The secret of the all natural boneless Chicken Breast Kabob is a lemon juice and saffron marinade ($14.95).

Roasted Vegetables with Saffron Rice ($11.95 as an entrée), a vivid crayon box color combination, textured with asparagus, portabella mushrooms, eggplant, tomatoes, zucchini and bell peppers.

Hameed’s catering background expertise for choosing universal pleasers and enhancing are most evident in the desserts. He improves the original recipe for Crème Brulee froma Parisian pastry chef in Westwood with real vanilla bean and cream.

Parisian Creme Brûlée with Fresh California Ingredients

A royal parfait of homemade yogourt and fruit is dense, creamy and naturally sweet.

A royal take on homemade yogurt and fruit parfait

There is a Persian saying because of Isfahan’s famous architecture, carpets and cuisine, “Esfahān nesf-e jahān ast” (Isfahan is half of the world). Until I get to this magical place, Turquoise will do just fine.

1735 S Catalina Ave, Redondo Beach CA 90277
Today’s hours: 11:00 am-9:00 pm. (310) 362-4478
(www.turquoise-restaurant.com). Order online for pickup or delivery below.

New Cinnamon Restaurant’s “Flirty Dozen” Must-Tries

September 3, 2021 Comments Off

Regional Indian fun and dishes come in fun shapes at the new Cinnamon Restaurant

(Gerry Furth-Sides) Shapes and textures play a big part in authentic, regional Indian cuisine. And they are on full display at new Cinnamon Indian restaurant in the Beverly Boulevard-La Brea area. //cinnamonla.com

The young dedicated owners know what customers like. They collectively boast half a century of experience between them as a team at successful “old school” Indian restaurants, where hospitality was key.

The new **Cinnamon** **Restaurant** owner-staff,, Imtiaz Rahman, Abu Roshid and Hasan Rafibul (above) chef Mohammad Islam (bottom).

The whimsical shapes start with regional appetizers, whose names are as much fun as the dishes are to eat. Textures and seasonings usually have universal appeal, evolved over centuries to please popular tastes.

Momo is a type of East and South Asian dumpling seasoned with South Asian spices and herbs, filled, then steamed. This gift package also retains our favored flavor and texture of rice noodles. Native to Tibet and Nepal, Momo is especially popular in Nepal, where they dominate the food landscape from street vendor to shop and restaurant. We love versions of this Asian treat in Chinese bao and Japanese gyoza.

**Cinnamon Restaurant**‘s **Momo**s, the Indian version of South Asian dumplings

Malai Tofu Samosas at Cinnamon have the classic quirky triangular-shape. Shells of fried pastry are filled with tofu, lending it a sunny yellow color inside, along with silky texture and taste. The ancient treat is also perfect for the common contemporary vegetarian diet.

**Malai Tofu** Samosa at **Cinnamon Restaurant** with their unusual, creamy filling

Hariyali Kabobs own a Persian heritage, first known in northern India. The trick to preparing these succulent Hariyali chicken tikka kebabs is threading the meat on skewers and tandoori cooking. Heat from the coals and the hot skewer make for really tender and juicy pieces of meat. The intriguing green hue is also tasty with stirred up spinach, garlic and ginger paste.

*Hariyali chicken tikka kebabs* at **Cinnamon Restaurant.** “Tikka” means pieces.

Eggplant Bhorta (roasted eggplant) sautéed with onions and spices pairs perfectly with the Hariyali kebabs or any other protein.

**Cinnamon Restaurant**‘s **Lamb Tikka** marinated with spices and herbs, cooked in a tandoor

**Eggplant Bhorta** (roasted eggplant), Fish Bhuna (in a thick curry), and Lamb Mango Masala all pair with **Pulau Rice** (left lower corner)at new **Cinnamon Restaurant**

Pulao is a rice dish, even has a whimsical name origin, “dragon” because of its shape. This Asian recipe calls for a broth seasoned with bits of meat and an array of spices with a base coriander seeds, cumin, cardamom and cloves.

The favorite Laccha Paratha type of naan bread, layered and pan-fried to look like a flower and taste almost like pastry

Traditional Round Gulab Jamun, made with milk, wheat flour soaked in flavored syrup, and the popular Benalese Ras Malai, a sweet delicacy made with Indian cottage cheese or chenna (paneer) discs at new Cinnamon Restaurant

The spiffy new red, tufted banquette at the new **Cinnamon Restaurant**

7233 Beverly Blvd, Los Angeles, CA 90036, (323) 936-1000

Mon – Thurs : 11:00 AM – 3:30 PM, 4:30 PM – 10:30 PM

Italian Cheese 2021 Chooses “Consider the Animals” Theme

August 27, 2021 Comments Off

(Gerry Furth-Sides, event information from Cheese 2021) The theme of Cheese 2021, “Consider the Animals” . The 13th edition of the most important event dedicated to raw milk cheeses and artisanal dairy products will take place from September 17 – 20 in Bra, Italy, and is being organized by the city itself. It welcomes small-scale cheese producers—and more—from all over the world.

Consider the Animals will run through all the areas and activities at Cheese 2021. This ranges from the conferences to the Taste Workshops and the market stands. Numerous international affineurs and selectors have confirmed their presence at Cheese 2021, despite difficulties caused by anti-Covid restrictions. Driven by a desire to return to conviviality, there’ll be an increasingly strong presence of international producers, particularly from Belgium, France, Germany, the Netherlands, Portugal, Spain, Sweden, Switzerland and the United Kingdom.

Slow Food has focused on animal welfare in previous editions, including the importance of adequate nutrition for milking animals, and the biodiversity of breeds. From the conferences to the Taste Workshops, the animal kingdom has always enjoyed a special place. But through considering the animals Slow Food takes another step forward and makes the whole of Cheese revolve around this central argument.

According to the FAO, there are 7745 local breeds: 26% of them are at risk of extinction. In Europe, half of the breeds which existed at the beginning of the 20th century have already disappeared. The extinction of a breed is an irreversible loss, and not just in genetic terms: behind every breed there’s an ecosystem, a culture, a craft, a gastronomic tradition, an economy.

There is another consideration that is reflected in a study by the Weizman Institute in Rehovot, Israel. The study determined that the weight of the total mass of mammals on the surface of our planet, we find that humans account for 36% of the total weight, farm animals for 60%, and everything else now accounts for just 4%. This figure is all the more reason to put the complex relationship between humans and the animals we have domesticated at the center of Cheese.

“This is the right time to do it. If there’s one thing we’ve learned from Covid-19, it’s that our relationship with nature must be recalibrated,” comments Serena Milano, Secretary General of the Slow Food Foundation for Biodiversity. “We have to strive to establish a healthier equilibrium with the world around us. We have to learn to behave not as if we were owners of this planet, but mere tenants with a duty to respect our neighbors, be they cows, sheep, goats, wild animals, bees and other pollinators, right down to bacteria and microorganisms. All of them affect the process that allows us to have milk and therefore cheese.”

Cheese is a chance to live the most sincere and joyous sense of what our relationship with the animal kingdom can and should look like. The cheese of a herder who cares for their herds or cattle, taking them to the best pastures, and leaving them free to move and graze on their favored plants, which are naturally rich in essential nutrients. Who milks their animals and cares for them when they’re sick. Who understands how precious animals are for the well being of the planet, as well as for the joy contained in cheese. A herder’s whole life revolves around considering the animals, and is lived alongside them. Without considering the animals, herders and the biodiversity around them couldn’t exist. But it’s something we should all be doing, too. Out of love. Out of respect. And because there’s no other way forward if we want to ensure a healthy future on this planet.”

The event will again open a window on the theme of natural cheese, which is produced thanks to microscopic forms of life which give each cheese its unique identity. Besides cheese and dairy products, to widen the panorama of natural foods, at Cheese an area of the market will host a selection of natural cured meats. Cheese 2021 features charcuterie produced without nitrites or nitrates, because natural food isn’t just tastier, it’s better for our health and has a lower impact on the environment.

Entry is free and the event will be held across the squares and streets of Bra. The event formula is the same, despite a redesign of the event spaces in line with anti-Covid health & safety measures.

Here you’ll find the Cheese Market, Biodiversity House, the Great Hall of Cheese, the Enoteca, an educational exhibition on the world of herding and animal husbandry, the Street Kitchens, Craft Beer and Food Trucks, our partners’ stands and much more.

The Cheese 2021 event, organized by the City of Bra, Italy, and Slow Food, has been made possible by the support of companies who believe in its values and objectives. Main Partners are BBBell, BPER Banca, Consorzio del Parmigiano Reggiano, Egea, Pastificio Di Martino, Quality Beer Academy (QBA) and Reale Mutua.

The Historic Parents of new Baby JOY BITES

August 25, 2021 Comments Off

(Gerry Furth-Sides) The newest addition to the Russell Stover line of no sugar added chocolates is the Joy Bites bars line. The Joy Bites collection includes chocolate bars with breakable bites wrapped in resealable packaging that is 100% recyclable with FSC certified outer sleeves.

They are produced under the international umbrella of sister companies, Russell Stover, Whitman’s, and Lindt. Whitman is 175 years old; Russell Stover a century old. Both Russell Stover and Whitman’s were acquired by Lindt & Sprungli in 2014.

If the parent names seem familiar, you’ve probably seen shelves of Whitman Sampler and Russell Stover boxes of candy in stores, especially at holidays such as Valentine’s Day, Easter, Mother’s Day and the winter holidays. That’s because they the major candy sellers throughout the country.

Joy Bites collection of Fairtrade chocolate bars with non-GMO and organic ingredients and no added sugar. The Joy Bites collection includes chocolate bars with breakable bites wrapped in resealable packaging that is 100% recyclable with FSC certified outer sleeves.

Born from the belief that everyone deserves a bite of joy every day, Russell Stover Joy Bites showcase a contribution to a worldwide growing commitment to sustainable practices. Russell Stover crafted Joy Bites using carefully selected ingredients with no artificial flavors or preservatives, no added colors and of course, no added sugar. Russell Stover Joy Bites are made with plant-based stevia extract.

With a shared mission to spread and foster joy, Joy Bites is proud to announce a partnership with Step Up, a non-profit organization aimed at helping girls and young women achieve professional success through mentorship. The partnership between Joy Bites and Step Up will kick-off with a special virtual event hosted by Daphne Oz on June 16.

Joy Bites chocolate bars come in the following filled and solid varieties:

Caramel in Chocolate
Peanut Butter in Chocolate
Smooth Creamy Chocolate
Sea Salt Caramel in Dark Chocolate
Roasted Almonds in Dark Chocolate

They are made with Fairtrade cocoa and stevia extract, and crafted with these and other carefully selected ingredients. We play a small part in the worldwide focus on sustainability by wrapping all of this in 100% recyclable materials.

Cocoa farmers, their families and communities are the concern of the company. So Joy Bites cocoa is Fair Trade Certified which means we’re a small part of a much bigger initiative designed to help make cocoa farming more sustainable, ban child labor, and ensure farmers and workers are paid a fair price.

The new Joy Bites collection with no added sugar highlights a significant innovation for Russell nearly a century after the company was founded. Joy Bites can be found at leading retailers including Albertson’s, Safeway, Kroger, Meijer, Winn Dixie (fall 2021), Walmart (fall 2021) or by visiting RussellStover.com. Amazon carries the candy, too.

Russell Stover and Whitman are prominent names in American chocolate history. Almost a century ago, in 1923 Clara and Russell Stover begin making candy in the kitchen of their Denver bungalow home. The company, initially employing seven employees, is first known as Mrs. Stover’s Bungalow Candies

Within a year, The Stovers operate five stores in Denver and stores in Kansas City, Lincoln, Omaha and St. Louis and by 1928 they opened their first factory in Kansas City, Missouri. Sales rose so high that four years later all company operations relocate to Kansas City.

1934The Stovers open a drive-in store, ice cream parlor and ice cream factory in Kansas City. 1943 was the year the company name officially changed to Russell Stover Candies. Russell Stover himself heads the Committee for the National Confectioners Association in Washington D.C.

1954 Russell Stover dies at the age of 66. In 1960 Louis Ward, a box maker and packaging material supplier to Russell Stover Candies, purchased controlling interest in the publicly traded company. Clara Stover dies at the age of 93 in 1975. In 1981 Russell Stover Candies again becomes a privately owned company. 1993Tom and Scott Ward are named co-presidents of Russell Stover Candies. Russell Stover Candies acquires Whitman’s Candies.

1998 Russell Stover Candies launches a line of sugar-free chocolates and quickly becomes the leading producer of sugar-free candies in America. Russell Stover Candies was awarded six Gold Taste Awards by the prestigious American Culinary Institute in 2002. The awards recognized Russell Stover as having America’s best-tasting toffee, chocolate covered cherries, fudge, truffles, nut bars and sugar-free chocolates.

In the years to follow, Russell Stover Candies launches a Net Carb line of “reduced carb” chocolates for sales to low carb lifestyle customers. Two new product lines with fortified chocolates designed specifically for diabetic consumers were also soon added: Diabetix, by Russell Stover and Whitman’s Sucratrol lines offer diabetic consumers great-tasting, fortified chocolates.

In 2005 Whitman’s Candies partners with Weight Watchers International to launch the Weight Watchers® by Whitman’s® line of chocolate candies.

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Gerry Furth-Sides