Gerry Furth-Sides

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

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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 Momos, 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

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(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.” 

Cheese, glorious cheese!

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

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(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.

How Katie Chin’s Global Family Cookbook is a “Must-Have”

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(Gerry Furth-Sides) Katie’s book filled me with menu ideas from the minute I first looked through it at the suggestion of our friend @Tableconversation. Markers of recipes to cook soon filled own copy.

And I loved her book launch party demo. How can you resist a sophisticated lady who turned aside from the crowd while trying to tear off the paper guard from a seasoning bottle top, while she called out, “I don’t want you to see me opening this with my teeth but I always do.” So do we!

Markers quickly filled the pages my copy of Katie Chin’s “Must-have” Global Family Cookbook

“Must-have” Global Family Cookbook’s compilation of clearly written, ingeniously updated, enticing ethnic recipes plus one of the most comprehensive, compact sections on global pantry items; international noodle, chile and pepper varieties; cooking techniques and tools – are all thoughtfully photographed, making it a go-to reference book for all time.

Katie learned to cook alongside her mother and it’s an experience she now loves to share with her daughter. In a throw away line, she mentioned that her mom catered David Burkus’ bar mitzvah (Neil Patrik Harris partner). “But that’s another story,” she laughed. And we intend to hear it.

Katie Chin showing a recipe from her “Must-have” Global Family Cookbook

We already made two recipes that we loved: The Grilled Corn and the Grilled Shrimp with Tequila and Lime. We loved them, so did guests, and we would make them again anytime. Thanks go out to the inspiration prep and products for renewed favorite: corn on the cob.

Grilled Corn with Mexican Pesto on p. 207 features the flavors associated with the culture: lime, tequila and spices. We added the “shucked” version made for Katie’s daughter Becca, who wears braces on her teeth, as a choice for our guests.

Mexican flavors in Katie Chin’s Corn on the Cob from her GLOBAL FAMILY COOKBOOK
Our version of Corn on the Cob from Katie Chin’s GLOBAL FAMILY COOKBOOK
Katie’s version and our’s of Corn on the Cob her GLOBAL FAMILY COOKBOOK

Gelson’s Market came through with the one adamant corn 🌽 grilling tip of starting with quality, fresh corn (plus cilantro for the pesto). So juicy, flavorful you can almost eat it raw!

Fresh, quality corn that is vital to good eating, is so fresh at Gelson’s you can almost eat it raw.

We substituted Melissas’s Ground Green Hatch Chile for chili powder in the recipe to add just the perfect heat enhancing the cotija and pesto.

Hatch seasonings can be substituted for peppers in recipes for “heat” not jabs of spiky pepper

Thanks to @tableconversation and writer Mona Day who got me back to eating fresh corn – decades after I adored picking it to eat on my uncle’s gentleman farm near Ann Arbor. Thanks to CleverOne (TM) Board for our 2-year old mainstay, pliable NFlex “wood” backdrop and to Pots & Co for the little tub that originally held a decadent dessert. You can find links to those stories on: //localfoodeater.com/pots-cos-perfect-lava-cake-in-a-ceramic-pot/ and //localfoodeater.com/the-cleverone-board-for-a-smart-original-gift/

The irrepressible Katie Chin at her charity book launch party

We already Gelson’s Market fresh cilantro, minced garlic, plus a stash of 16-20 shrimp for the Grilled Tequila Lime Shrimp.

Grilled Tequila Lime Shrimp from Katie Chin’s Global Family Cookbook
Our Grilled Tequila Lime Shrimp from Katie Chin’s Global Family Cookbook
Our Grilled Tequila Lime Shrimp at bottom from Katie Chin’s Global Family Cookbook

We toasted Katie for this special “spirited” dish. We toasted the Jalisco Mexico highlands-based tequila line named in honor of fearless Adelita, who led the female fighters in the Mexican Revolution.

La Adelita named after an iconic woman who led fighters in the Mexican Revolution

Pad Thai (serving 4) is an example of the global holiday recipes developed for a home kitchen. It is perfect to celebrate Asian Pacific American Heritage Month. Katie gives the tip of substituting brown sugar and lime juice to mimic the classicTraditional Pad Thai recipe ingredient of tamarind concentrate to mimic its sweet tart signature taste. 

Pad Thai from Katie Chin’s “Must-have” Global Family Cookbook

Even Katie Chin’s Global Family Cookbook Launch Party was filled with the international, community spirit of the book with a food demo, cocktail party and activities for the fund raiser. Katie Chin is just one of those capable, food-passionate people who draws the best around her.  and, yes, you can see from the photos that she is as effervescent as in her TV cooking demonstrations, and as humble. Even meeting her for the first time amidst scores of guests she greeted me personally with a fellow writer’s affection and respect.  Wow.

At the Global Family Cookbook party. LocalFoodEater friend Cathy Arkle at bottom left

You can find Faye Levy’s Hanukah  recipe in Global Family Cookbook.  Here she is pictured with photographer-husband, Yakir, and podcast host, Linda Grasso.

Book contributors Faye and Yakir Levy, Linda Grasso of “Must-have” Global Family Cookbook

Katie Chin co-hosted the national PBS cooking series Double Happiness, has been a guest judge on Food Network’s Iron Chef America and appeared as a contestant on Cutthroat Kitchen and Beat Bobby Flay. Recently, Katie and her kids teamed up for the online series CoopedUp Cooking with Katie— meant to inspire people stuck at home during COVID-19 to get creative in the kitchen. She is the author of Everyday Thai Cooking and Katie Chin’s Everyday Chinese Cookbook and the Culinary Ambassador for The National Pediatric Cancer Foundation. Find her @chefkatiechin
 

Ericka Sanchez’s New Aguas Frescas & Paletas Book

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Ericka Sanchez/definitive Aguas Frescas & Paletas cookbook

(Gerry Furth-Sides) Summer in Mexico means  aguas frescas and paletas. They are the much older “coca cola” of Mexico. Erika Sanchez brings 40 recipes to make these popular street food treats at home in her delightful, engaging book, Aguas Frescas & Paletas. “Frescas” literally translates to “cool or fresh waters.” The Mexican drinks and popsicles are made fresh and come in a variety of fruity and flowery flavors that are as refreshing to look at as to drink -and so is Ericka’s book, one of the most beautifully designed we have seen.

Ericka Sanchez, who created the charming, definitive Aguas Frescas & Paletas cookbook

 Made of one or more fruits, cereals, flowers, or seeds blended with sugar and water, the drinks are the rage in Mexico, Central America, and parts of the United States, especially the southwest. Traditional aqua fresca flavors are tamarind, hibiscus and horchata.

The Strawberry Horchata recipe and story in Ericka Sanchez’ AguasFrescas & Paletas

Aguas frescas are sold by street vendors and you can also buy them in bodegas, convenience stores, restaurants and juice bars. Now Erika Sanchez shows you how to make and enjoy them in your own backyard.  

One thing that is different about this home version: recipes in Aguas Frescas & Paletas uses less sugar than traditional Mexican treats. They also use simple ingredients that can all be found at your local supermarket. All drinks are alcohol-free.

We used Melissa’s Produce pink pineapple for a palette


Everyone familiar with Ericka Sanchez’ popular culinary website Nibbles & Feasts, or  anyone who loves traditional Mexican fare will love the book. Ericka includes the familiar flavors, such as lime and strawberry. And she also includes more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut.

Ericka Sanchez is a recipe developer, food stylist, and the creator of the award-winning culinary website nibblesandfeasts.com. Ericka’s cooking style is inspired by her life as a bicultural Latina living in California and her cherished memories in the kitchen with her grandmother and mother in Mexico, where she lived until she was eight years old. 

Chef Sanchez does a wonderful job of explaining the Aqua Frescas and Paletas with just enough description, direction and history to make them understandable and enticing.

We also caution that we went through three different popsicle freezer molds before finding a silicone one that released the treats after being pulled from the freezer

We added Melissa’s Produce cherries and yogurt to complete this summer strawberry Paleta

Five Ethnic Secret Garden Restaurant Surprises for Summer

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(Gerry Furth-Sides) Los Angeles as the city with most diverse ethnic cuisine in the world also boasts “secret garden” venues that surprise and delight. Two are classics that have renewed themselves with outdoor dining. We start with a favorite, actually a “sand garden,” Back to the Beach, and work our way east. On the list: Tiato Kitchen + Venue (Santa Monica); newly realized back patios of Marino Ristorante (East Hollywood)and Casita Del Campo (Silverlake); and the classic The Raymond 1886 Restaurant.

(1) Back to the Beach, Santa Monica

A place that reminds you of why you live in LA just minutes down the Pacific Coast Highway off the 10 freeway. Coming out of the tunnel and seeing the ocean is one of my favorites views in town. Owner Fred Deni is on hand, with decades of ownership behind him. He oversees a seamless operation of a staff happy to be there, too.

People watching, ocean watching and eating at Back On The Beach Cafe
Owner Fred Deni of Back On The Beach Cafe with Cynthia Mamukari, owner of Taste Catering Company who both do party food for the Annenberg Center

Plant your feet on a solid floor or at a table on the beach. The simple menu of favorites, salads & sandwiches, is capped by the best baker in town’s desserts (including my favorite lemon hazelnut torte). You just want lunch to last and last, and stay all day – and we always do.

Burger or Cheeseburger with yam fries or regular at Back to the Beach
THE Lemon Hazelnut Torte at Back On The Beach Cafe
Plant your fat in the sand (the best!) or inside on the floor at Back On The Beach Cafe

Back On The Beach Cafe, 445 Pacific Coast Hwy, Santa Monica, CA 90402, (310O 393.8282. www.backonthe beach cafe.com

(2) Tiato Kitchen + Venue, literally tucked into a tree-filled Santa Monica neighborhood so that it is hidden from street view, has no rival as the prettiest, most lush indoor-outdoor garden eatery, let alone the city’s biggest outside dining space. Indoors, the soaring ceilings and polished concrete floors, reclaimed wood furniture and eco-friendly materials lend an organic sensibility and a contemporary sense of grandeur at the same time.

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Tiato Kitchen + Venue

It is fitting that Tiato  is named after the “tia to” Vietnamese perilla plant, which has a fresh flavor similar to the Japanese herb shiso.  It is one of Catherine’s favorite. The fragrant leaf also symbolizes the cooking style of Executive Chef and family matriarch Helene An (Crustacean Restaurant). For the story, please see: //localfoodeater.com/titan-brings-california-inspired-vietnamese-vietnames-inspired-california-cusine/

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Catherine An of Tiato Kitchen + Venue

The Vegetarian, Vegan, Dairy-free and Gluten-free menu is dotted with ingredients like  kale, blueberries veggie smoothies and antioxidant-rich ingredients.  Health conscious dishes even include a Kale Caesar Salad. An described the food as “California-inspired Vietnamese and Asian-inspired California cuisine.’

 Fresh Pressed Juices can turn out to be a welcome meal in itself.  We love the name and ingredients of the rich Royal detox (beet, carrot and green apple) and the Green Goddess (broccoli, celery, green apple, honeydew and spinach). The cafe also offers draft and bottled beers, organic wines and a sake bar.

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Fresh pressed juices at Tiato Kitchen + Venue
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Fresh herbs abound in the outdoor garden and are used in the kitchen whenever possible. Meyer lemons, kaffir limes, blood oranges, mulberries and bushels of herbs  grow seasonally. What makes the original east-west fusion Chicken Banh Mi Burger ($12), special, along with the house-made potato chips, pillowy brioche bun and spicy mayo is that the veggie slaw is pickled and dotted with cilantro grown in the garden.

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Espressos and warm over-sized chocolate cookies are favorite customer picks.  The Tiato muffin is usually sold out by the afternoon.

Engaging proprietor, Catherine An heads up Tiato + Venue, initially created as the family restaurant’s catering division with the garden as an event space.  Read about mom, Helene An, (Crustaean in Beverly Hills) and sister Hannah’s District in West Hollywood.  (www.anfamily.com).

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Tiato Market Garden Café, 2700 Colorado Avenue, Suite 190, Santa Monica, CA,  310.866.5228 to leave a message.  For hours and more information, please see, www.tiato.co

(3) Marino Ristaurante

Friend and second generation proprietor, Mario Marino, and I daydreamed about the day when the family could create backyard al fresco dining area under an old olive tree in the back of the restaurant. And the pandemic made it happen, with the feeling of some good out of the overall. It had the the same immaculate service and authentic Neapolitan cuisine. Chef Sal heads the kitchen and Mario is “front of the house” as always. Consistent classic southern Italian cuisine in a white tablecloth setting – whole branzino offered three ways; roman bread; ricotta cheesecake; the best anti pasti in the world. Legendary Dad Ciro Marino started 50 years ago and would be proud.

And summer is tomato season. It was Marino Ristorante Chef, Sal Marino, put one on a plate, insisting on dotting it with salt, and I fell in love. But until now it was farmers market, Melissa’s Produce when available or nothing.

Marino Ristorante Chef Sal Marino with brother Mario and a tomato supper menu
Marino Ristorante‘s patio- the olive tree is opposite the building
Dad Ciro Marino’s signature ricotta cheesecake, a must-have, at Marino Ristorante

Marino Ristorante, 6001 Melrose Avenue, Los Angeles, Ca 90038, (323) 466-8812, www.marinorestaurant.com

(4) Casita del Campo

A historic, neighborhood place for all ages with delicious, carefully made Mexican food — founded by one of the dancers in West Side Story for his entertainment friends! Patio, dining room, private room seating makes any lunch or party special. Excellent, friendly service and parking lot out back!

The Casita de Campo patio carved out of the back parking lot behind the restaurant is new. It is relaxing and lively with beautiful plants and fountain. After an inconsistent winter-spring season, the patio is once again open for dining with protocols in place. And the same attentive staff is there.

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Casita del Campo’s relaxing fountain in its new back patio
Casita del Campo’s leisurely patio with lively food and service

The original recipes and cooking practices have stayed the same since the day the restaurant opened 57 years ago. Every morning, fresh vegetables are chopped for the tasty salsa, the guacamole and chips all made fresh daily as evident in the enormous amount of food carried out from the kitchen. The new vegan menu items such as the tacos and fajitas, already popular with customers, reflect the current health-conscious times and neighborhood’s gentrification. 

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Casita del Campo’s classic menu with new vegetarian options

Casita Del Campo, 1920 Hyperion Ave, Los Angeles, CA 90027. is open for take out and delivery. For more information please visit www.CasitaDelCampo.net or call 323.662.4255.

(5) The Raymond 1886

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The Raymond 1886 veranda you never want to leave
The Raymond 1886 background waterfall

The Pasadena’s Craftsman cottage on South Fair Oaks Avenue with its high-ceiling, captivating veranda is another nostalgic nod to the past.  The Grand Raymond Hotel at one time fronted this South Pasadena estate and its spirit lives on.

It’s always fun to people watch and just relax after pulling into the shady glen of patio, a sharp turn off the road just northwest of the Arroyo Freeway, and out of the blazing sun outside.

A sample of the meals at The Raymond 1886 with brilliant pastry chef Roberto Morales’ desserts

The Raymond 1886 open for Lunch Tuesday – Friday from 11:30 am to 2:30 pm;  Dinner every Tuesday – Sunday from 5:30 to 10:00 pm and Brunch  Saturday and Sunday, 9:00 am to 2:30 pm.
For information or reservations, please visit www.theraymond.com or phone 626.441.3136. Week-end Brunch from 9:00 am to 2:30 pm, and for Dinner from 4:00 pm to 9:00 pm; 1250 South Fair Oaks Avenue; Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

How Hatch Chile Peppers are Like a Fine Wine –and Back Now!

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(Gerry Furth-Sides) What gives Hatch Chile Peppers its distinctive taste? Answer: hot days and cool nights in Hatch, New Mexico. The same reason for the distinctive taste of fine wines from the Central Coast of California. Melissa’s Hatch peppers harvested from fertile soil along the Rio Grande, bring about these prized Hatch peppers. Rows and rows of mild, medium, hot, and extra hot peppers thrive in the river valley.

The combination of nutrient-rich soil, intense sunlight and cool desert nights, result in this sought-after pepper with thick walls and meaty, flavorful flesh unlike any other. The weather in Hatch gives the mildly hot and savory pepper an obsessively delicious spicy and sweet flavor. When perfectly roasted the flavor pop is totally original. No wonder the peppers – and the sweet onion crop grown right before them – have developed a cult following. See more at //localfoodeater.com/an-insiders-guide-to-hatch-chili-season-starting-now/

Gelson’s will once again continue the tradition of celebrating Hatch Chile Season and some stores will offer a variation of heat levels depending on the crop.

Hatch Chile roasting at Gelson’s
Hatch chilies polenta you cut, braise and add to any plate with a protein and grilled summer veggies for an extra special meal

Made with in-house Hatch Pepper Powder, salt, oregano, cumin and garlic.Hatch peppers add mild to hot heat to the popcorn, as well as a flavor distinct to this pepper. The comparison is apt of as with adding a fine mustard, hatch chilies enhance and bring out flavor.

Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.

The New Mexican restaurant notice to dedicated Hatch Chilie followers! Read about it in //localfoodeater.com/celebrates-hatch-chile-month-2018-with-panxa-cocinas-menus-roastings/
The Panxa Restaurant hatch chilies cornbread — $60 for a wow Xmas gift
The The Panxa Restaurant Hatch chilies special tasting dinner – plus pepper roastings on the week-end in Long Beach

Hatch peppers are prized because they are harvested within a short six-week season.  Melissa’s delivers these full-flavored peppers to local markets, where customers may have the option of having them roasted during special events or home roasting. Many customers purchase the peppers in 25 pound batches to freeze for the year.

Chef Marco Zapien’s at Zapien’s Salsa Grill in Pico Riviera with his Hatch chilies special tasting dinner – plus pepper roastings on the week-end! Read about it at//localfoodeater.com/special-events-at-award-winning-zapiens-salsa-grill-in-pico-rivera/

Melissa’s Produce has created a Hatch Essential line for those customers unable to do this. The line includes: Hatch Clean Snax®, Hatch dried pepper pods, Hatch pepper pecans, Hatch popcorn, Hatch polenta, Hatch salsa, Hatch seasoning powder and more.

For a special gift: Melissa’s Produce Hatch Chile Basket
An array of For a special gift: Melissa’s Produce Hatch Chile Products!

Live roastings are back at a few Gelson’s stores this year: Westlake Village on August 8; Carlsbad on August 14; Valley Village in North Hollywood August 21, Long Beach August 28; NoHo on August Long Beach on 8/28. Beginning July 25, customers can order chiles by the case online and orders will be available for pick-up starting Saturday August 7.

The Gelson’s Kitchen also offers Hatch Chile Cornbread, Hatch Egg Salad, Hatch Chile/Grilled Corn/Heirloom Tomato Salad, Hatch Macaroni & Cheese, Mini Quiche Hatch Chile,  Hatch Chicken and Cheese Quesadilla. New on the menu this year are Hatch Shrimp and Cheese Quesadilla are among the many offerings from the Gelson’s meat department. The quiche is absolutely phenomenal.

The Hatch Chilies Roasting Season is on!

Customers can order their chiles for any Saturday, up to the Thursday immediately prior (while supplies last) before 4pm. Pick-up will be from 10am -6pm and customers can choose a pick-up window.  For more information, please visit, //gelsons.com/hatchchiles

Founded in 1951, Gelson’s currently operates 27 full-service specialty grocery stores in Southern California. Customers can find out why Life Tastes Better Here® at Gelson’s website, //gelsons.com to reserve their cases.How

Chicken Troopers and How Korean Fried Chicken Became Crazy Popular

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(Gerry Furth-Sides) What makes Chicken Troopers head and shoulders above the rest: the crispest, most perfectly seasoned (heat not spiky pepper) fried chicken meticulously made by Chef-owner Sean An, executive chef formerly of Slow Fish and other fine dining restaurants in the area. He also happened to cook for officers in the Korean army, the origin of the ingredients for spam dishes and the idea for such American favorites as fried chicken.  

Chicken Troopers sauces: Traditional Korean Sweet and Spicy; a Special (mouth-watering) Sweet and Spicy with Fresh White Onion & Cilantro and a Spicy BBQ.

Chef Sean An in his Chicken Trooper, Norwalk. Chicken pieces are cut small to get more crunch with each piece

The sauces on the chicken include Traditional Korean Sweet and Spicy; a Special (mouth-watering) Sweet and Spicy with Fresh White Onion & Cilantro and a Spicy BBQ.   Chicken pieces are cut small to get more crunch with each piece. The coleslaw is the best anywhere. Also a must-try is the Army Base Stew (Budae Jjigae) and the Spicy Korean Chicken Stew.

Jennifer An holds Chicken Trooper’s charbroiled sweet honey chicken and spicy “angry chicken”.
Chicken Troopers coleslaw is the best anywhere

The infamous Spam (also a favorite in Hawaii since World War II’s American influence), shows up on the Chicken Trooper menu in the Americanized Korean army stew., Budae Jjigae ($11) chicken. The beef based broth stew holds beans, franks, Korean black pig sausage, spam, onion, pork bear, corn, kimchi, ramen noodles.  Cheese can be added ($1.50). Sean’s beef broth is sublime, and I remember first having it 15 years ago at e3rd Steakhouse before an event!

There is also a Spicy Korean chicken stew (Dakbokeumtang) ($12) Drumsticks in a spicy red sauce along with potatoes, carrots, onions.  Served with rice.  The kimchi fried rice, a kimchi chicken sandwich are other popular

The Chicken Troopers menu
Chicken Troopers is kid/family friendly and welcomes “kids” of all ages
The soaring, clean space at Chicken Troopers

Fried chicken has been huge in South Korea for a decade. There are about 50,000 fried chicken restaurants throughout the country, dozens in one neighborhood that laws had to be written to regulate the number opening on one block. Most are small franchises that deliver to your door on motorbike.

The ingredients and ideas may have started with the Korean war, mid-century, but Jeong Eun-jeong’s book “The Tale of Chicken in the Republic of Korea,” reports these restaurants exploded onto the scene 20 years ago, following the devastating Asian financial crisis. Many Korean men lost their jobs and opened chicken franchises at that time,” she says.

Talented Chef Sean An designed the Chicken Troopers restaurant interior and the logo

She says that has a lot to do with why South Koreans eat so much fried chicken today — suddenly there were just so many of these restaurants. entrepreneurs continue to open chicken franchises because of the low initial investment and overhead costs, even if they have no experience in the food industry or don’t know how to cook.

Chicken Troopers, 13302 Rosecrans Ave., Norwalk, California, 562. 219.0593. Hours: Monday – Saturday. Chickentroopersla.com .

Parking front and back at Chicken Troopers, right off the 5 freeway in Norwalk

Happy National Lasagna Day: “Meat or Plant?”

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Vegan or meat Lasagna? A hard call because Celestino Drago developed both

(Gerry Furth-Sides) This National Lasagna Day (July 29 or week!) celebrate Sicilian style with Celestino Ristorante at home or in the beautiful Celestinorestaurant.  

Celestino Ristorante, Pasadena, dining indoors or al fresco (photo by Celestino)

Owner and Executive Chef Calogero Dragoprepare his special Homemade Authentic Family-Style Lasagna Bolognese ($19.50) made with homemade lasagna and a meat sauce for dine-in at the restaurant or pre-ordered 24 hours in advance for pickup to be eaten home. Read about the restaurant at: //localfoodeater.com/tag/celestino-restaurant/

A warm welcome at Celestino

Lasagna is also available at the Culver City Commissary the same day. It was our own first party meal after lockdown 2020, unforgettable in taste or feeling.

Every Celestino Catering dish order turns into a party at home, especially lasagna

Drago Bakery and Catering at 3828 Willat Avenue, Culver City, CA 90232, (310.280.6004) turns a lasagna meal a meal into a feast, with plenty of the abundant serving left for more meals.  To the Lasagna Bolognese, all we added for a main course was farmers market asparagus topped with homemade mayo aioli. Carrot soup, ciabatta rolls and a beet salad started this Sunday spring meal.  Apple Tart, in the shape of a rose, made a beautiful dessert on its own with a dollop of freshly whipped cream. Read the story //localfoodeater.com/drago-ristorante-catering-and-good-cheer-comes-home-with-us/

National Lasagna Day celebrations also includes helping fight hunger and climate change with every order of  Vegan Sunday Supper’s delectably delicious 100% Plant-Based Lasagna. This dish  is a completely new take on the traditional sausage recipe, with sweet peppers and vegan cheeses. The unique Scandanavian secret ingredient, Pulled Oats®, has been developed by Celestino Drago and his team to make this Lasagna into a replication of traditional meat Lasagna, without the meat. Pulled Oats®, a Finnish innovation from Gold&Green Foods, is the perfect protein, made with just five simple plant-based ingredients: Oats, Yellow Peas, Fava Beans, gently pressed Rapeseed Oil and Salt.

Vegan Sunday Supper’s story is fascinating. Read it at //localfoodeater.com/finland-shares-its-pulled-oat-favorite-in-vegan-sunday-suppers/

 It is 100% plant-based, of course. 25% of the profits from Vegan Sunday Supper go directly toward benefitting and funding Support + Feed, a non-profit organization created during the pandemic by Maggie Baird (Actress, Voice Artist, Screenwriter), while fighting climate change one meal at a time!

Vegan Sunday Supper’s rich lasagna

Celestino Ristorante is open for Lunch every Monday through Friday for Indoor Dining, Outdoor Patio Dining, and Takeout (11:30 am- 2:30 pm); Dinner Sunday through Thursday (4:30 pm to 9:30 pm), Friday and Saturday (4:30 pm to 10:00 pm); 141 South Lake Avenue, Pasadena, CA 91105; 626.795.4006; www.CelestinoRistorante.com

Drago Bakery and Catering at 3828 Willat Avenue, Culver City, CA 90232, (310.280.6004) //www.dragobakery.com

Vegan Sunday Supper can be delivered anywhere Nationwide today from Buffalo Market. For more information, please visit www.VeganSundaySupper.com.

Sharlotka: Iconic Careme’s Royal Gift to Homemakers

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(Gerry Furth-Sides) My birthday last month was the second time I was treated to Sharlotka baked by @tableconversation, and the home grown apples and loquats in it got my attention. The attraction from the beginning was the light-as-chiffon stone fruit cake texture. And as it turned out, the cake alone has a surprisingly, royal and complex history! Elegance is simplicity, and the Sharlotka, long one of the most popular Eastern European kitchen mainstays, is making its way into western kitchens because of its streamlined five-ingredients and easy directions.

Sharlotka was created by legendary French chef, Marie Antoine Careme.” It was made in honor of the wife of Tsar Alexander I of Russia. Early names for this recipe was Charlotte a la Parisienne, and then became famous as Charlotte Russe. In fact, because of the confection, The Joy of Cooking notes, a charlotte has come to be defined as “a mousse corseted in ladyfingers or slices of cake or jelly roll and served unfolded.” The filling can be any mousse or pudding… but the best choices are stabilized with gelatin -already complex.

Photo credit FTN, Classic Charlotte Russe by Alex Guanaschelli. Other recipes are in Nancy Silverton’s DESSERTS and JOY OF COOKING

This may be why, as the original Charlotte à la Parisienne (with lady fingers) became popular, the home kitchen version needed to be far simpler. So, along with its new diminutive name, Sharlotka, today’s more rustic, Russian home version “apple pie,” has done away with both the complicated mousse filling and lady finger casing into an almost equally light, airy, almost chiffon-like cake. And the pared-down recipe for the modern day, more streamlined Sharlotka was also made economical plus fool-proof by home bakers during the frugal Soviet era.

@TableConversation added her garden loquats to apples

Recipe for Sharlotka

This recipe is similar to @Table Conversion. It is from my Russian neighbor, Natalia. Other recipes increase the fruit and eggs. We found this one makes the fluffiest cake, and the fruit is sure to come to the top when turned out.

  • 4 medium apples, sliced thin (we followed @table conversation and added loquats she offered).
  • 3 eggs
  • 1 cup  white sugar
  • 1 cup regular flour (sifted)
  • Bread crumbs to coat the bottom of the pan. We used extra crunchy panko.

Sharlotka in the over (the apples still on the bottom)

Directions:

  1. Coat baking pan with butter. Sprinkle crumbs on the bottom (which will become the top after baking) Beat eggs and sugar (mixer is best, but can be done in blender or by hand) until white. Gradually add flour.
  2. Coat baking pan with butter, sprinkle crumbs on the bottom.
  3. Layer sliced apples (and any fruit being added) over the crumbs.
  4. Pour batter over the apples (making sure to cover apples as much as you can).
  5. Preheat oven to 400F. Bake for 45 min or until the matchstick inserted n the cake comes out clean.
  6. When cool enough, turn cake over onto a wire rack.
Sharlotka unfolded – the apples baked on the bottom are now on top!

There are many versions of the home version this recipe, some still using lady fingers, others crushed cookies to emulate the original. It has evolved to a simpler cake recipe with ingredients that everyone has in their pantry. In Poland, this recipe is known as Szarlotka.

Barbara learned this recipe from Feride Buyuran. Barbara highly recommended her blog, where you can also find the recipe and a video on how to make it. The recipe is only slightly different from the one we used, which had one apple and one egg less, than the four and three we used — a useful ratio. //azcookbook.com/2017/11/17/apple-sharlotka/

My neighbor who grew up in Moscow, Natalia, was the most enthusiastic about this cake.  An easy cake to whip up at the last minute when guests pop over unannounced for tea. Simple and unpretentious, a classic Russian dessert.

According to Natalia, “It’s a popular cake I think because it is so simple to cook and all the ingredients  are always available in any store any time if the year. It’s funny,  knew people who cooked it on gheir backpacking trips. I don’t think each family has their own recipes. There are definitely slight variations from household to household. 

“Yes, I think people here are conditioned that pies are all they may ever desire.  it’s wrong.  Long live Sharlotka cake!,” she laughed. 

Natalia added, “A round baking pan with hole in the middle works very well for this recipe. Any apple will work.  I sometimes use Granny Smith to offset the sugar.”   

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