Gerry Furth-Sides Archives - Page 25 of 82

Delicious, Nutritious Food Go with The “TERRITORY”

October 18, 2020 Comments Off

TERRITORYFOODS.COM family size boxed seasonal produce grown in Thermal, CA. Farms in Petaluma grow produce in the north.

(Gerry Furth-Sides) Fresh seasonal produce, plus a continually evolving menu of prepared, smart, globally inspired meals are always “on the menu” at TERRITORYFOODS.COM. Customers have the option of new and always healthy meal choices each week, with many of the favorite meals threaded back into the rotation. Customers can order by health need or dietary preference, such as paleo, vegetarian or Mediterranean. The goal is go national, with multiple commissary in cities across the country so customers have this option at home or away.

TERRITORYFOODS.COM: Fresh as possible picked, packaged

This is a line of “super clean” product and products for people who:

want a balanced, satisfying, “clean”, elegant meal that they can see in one portion
want or need to know the nutritional value of what they are eating
do not have the time or inclination to cook for themselves
want food delivery and have food allergies
want a reset on their meals to experience the size of a nutritional portion
are athletes, health and sustainable produce advocates
are traveling businesspeople or vacationers in a new city looking for a familiar, non-restaurant option
TERRITORYFOODS.COM makes sure that the food is sourced responsibly and packaging is sustainable. Compostable dishes are new to us!

TERRITORYFOODS.COM is not necessarily a product designed for “gourmets” looking for “fancy,” although we found that the three meals we selected were world-class, imaginative, colorful, “clean” and infinitely more than satisfying at 500 calories apiece.

The TERRITORY FOODS.COM meal of Salmon Cakes with Pesto and Apple Fennel Slaw created by eliteEATS company was even better than what we could have imagined from the picture. And it made two meals for us, although it was our first. We happily ate the entire Lasagna and BBQ Pulled Pork meals in one sitting.

Our scrumptious, elegant TERRITORY FOODS.COM meal of Salmon Cakes with Pesto and Apple Fennel Slaw from eliteEATS company.

The fact that catering companies create the dishes means that their chefs are used to pleasing guests with their food. Add to this nutritionists who ensure that they meet nutritional requirements. And here you have the practical option of a salmon cake instead of purchasing more salmon than you would need if you prepared it yourself.

Our TERRITORY FOODS.COM meal of Salmon Cakes with Pesto and Apple Fennel Slaw on the website order page

Responsibly sourced, nutrient-dense ingredients are the foundation and goal of TERRITORY FOODS. The company’s mission is to prepare the best quality foods that are delicious and highly nourishing” for people who are open to all foods or have special dietary preferences or nutritional needs. In their words, “Our menus are composed of hand-selected, non-inflammatory ingredients that optimize whole body health, support a variety of eating styles, and have a minimal impact on the environment.

Each TERRITORY FOODS.COM meal has its nutritional breakdown and name of the company that prepared it on the label.

First off, a customer selects a plan that works for his/her “appetite, lifestyle, nutritional requirements, food preferences and dislikes. Plans can be adjusted for individual dietary needs and how often they are ordered.

Our pulled pork mini-feast with Sweet Potatoes and coleslaw from TERRITORY FOODS.COM from MarbledLA. We ate the entire, holiday feast!

Sometimes the dish is a learning experience as was the beautifully prepared Eggplant Beef Lasagna by CALIFORNIACREATIONZ. We discovered that we did not care for the eggplant texture, any eggplant texture, outside of our favorite Greek dip, Melitzanosalata. Just a personal preference without purchasing whole eggplant!

TERRITORY FOODS.COM’s Eggplant Beef Lasagna from CALIFORNIACREATIONSZ

TERRITORY FOODS.COM dish of Eggplant Beef Lasagna prepared by California Creationz on the order page

Choices of boxed meals were picked for us the first week, which were tasty although TERRITORY FOODS.COM sent foods that we marked as ones we do not care for: black beans and quinoa. So we ate the eggs, and some of the grains for one meal. Then we prepared a salad from the boxed meal leftovers, tucking it inside the super-fresh, crunchy butter lettuce with asparagus on the side from the produce box. Delicious. We even liked the quinoa once we tried it.

Leftover salad from a TERRITORY FOODS.COM boxed meal, with produce box touches!

We are fans, admirers and advocates of TERRITORY FOODS.COM. For details, specials and ordering, please check the website.

Surprising New Treats for October’s National Dessert Day or Any Day

October 15, 2020 Comments Off

(Gerry Furth-Sides) October’s National Dessert Day this year features classic and new desserts, many that can be prepared with healthy snacks designed for the increase in demand due to more at-home lifestyle. This includes a sorbet sundae with healthy, flavor-infused nuts, for example.

Vegan-friendly Maple Flavoured Bourbon Pecans from Sugar Plum Chocolate start this list. Infused with natural maple flavor, they contain no unhealthy fats, oils, or dairy products. Each and every piece of pecan is generously coated with Bourbon Liquor, to bring about a taste so that even a few are satisfying.

We loved the Maple Bourbonand the Pumpkin Almonds and used them in this romesco tart from Tara Teaspoon’s book, Living Deliciously.

Sugar Plum Chocolates celebrates 20 years in business, with their unique treats enjoyed by thousands of satisfied customers in more than 10 countries. Only the finest ingredients are used for their handmade chocolates, gourmet nuts and other confections.

A locally owned business, the company’s focus has always been to make a difference in the lives of people by offering high quality and safe products that can be used for all of life’s special occasions, including weddings, birthdays, anniversaries and retirement ceremonies.

Coffee is our favorite food and this time of year when the weather is getting cooler, the blend of coffee with seasonal pumpkin shows up in the Pumpkin Spice Latte bar, a light yet indulgent dessert on its own.

Pumpkin Spice Latte bar

Our favorite desserts have stayed fairly much the same for decades. We start in the middle column with start in the right hand column and down with an iced, spiked espresso. Sadly some of them are no longer available, such as the round, individual version of the Lemon Hazelnut Torte, that the Rose Cafe served with an espresso. The cake (upper right) can still be found at double the price at Il Forno Restaurant. The dense, almond Tunisian macaron (right second top) is at times in the pastry case at Harissa Restaurant. Below it is the masterpiece, chocolate ribbon cake that has become the signature of talented pastry chef and founder-director, Cecilia deCastro of the Ace AcademyEducation. Below it are Starbuck’s perfect little scones.

Our favorite desserts start with an iced, spiked espresso and lemonhazelnut torte (upper right and lower left).

On the left column are the cherry almond ball from the now-gone Susinna’s magical bakery, the almond merengue from the remarkable le pain quotidien, no longer available and my favorite caneles, rarely available at Proof bakery in Atwater and were once in the counter at the shuttered Bouchon Bakery in Beverly Hills.

Even the name and logo of the Chocolate Fudge Lava Cakes is eye catching, and that little pot in the picture actually is ceramic with a pop-off plastic lid. There are four pots in each box. We were drawn in the minute we saw the endearing pot and gooey chocolate. You simple pop it in the micro for a few seconds or in a proper oven for 14 or so minutes and you have a whimsical, lush restaurant quality dessert.

Each decadent Pots & Co dessert takes on the attitude of your own dishes and decor.

Pots & Co uses uncompromising, hand-crafted in small batches, using culinary techniques developed by a restaurant chef for a restaurant quality dessert.

The review of a very discriminating food writer of Pots & Co!

Restaurant chef-owner, Julian Dyer, created Pots & Co in 2012. His chocolate lava cake in the little, reusable ceramic pot is an instant classic.Inspired by the best in the world, this six-year-old London based company already has a global reach selling millions of pots around the world. It is available at Costco and online.

Julian Dyer’s luscious dessert of Pots & Co he created in 2012.

Recipes are written and perfected by top restaurant chefs, using only the finest ingredients – like Cornish sea salt, Alphonso mangoes and our sustainable Colombian cocoa. The company has expanded from lava cakes although that is the mainstay in most countries, and in the US, currently. Take a look here to see the wide range of fresh & delicious desserts that we also make.

Chocolate desserts are all handmade with top cocoa, grown in Colombia. The Chocolate Dream support farmers and their communities, making sure the cocoa is grown as ethically and fairly as possible.

And finally our newest favorite dessert, Faye Levy’s Chocolate Applesauce Cake. Food writer, Barbara Hansen, baked this one. It is a surprise because the applesauce only lends the most subtle, delicate touch to the totally dense, chocolaty dessert. It is a cake that can be eaten alone, powdered with sugar, or frosted for a special occasion. And it is the perfect friend to your favorite sorbets or ice creams.

Faye Levy’s Chocolate Applesauce Cake

Gina Homolka’s skinny taste MEAL PREP cookbook is Your New Virtual Assistant

October 10, 2020 Comments Off

Gina Homolka demonstrating a recipe and technique from her new book, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life

(Gerry Furth-Sides) Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life, the new cookbook by #1 New York Times bestselling author Gina Homolka, does just that by becoming your virtual shopping and meal planning assistant. It takes away all the guess work, and Gina guides you in creating monthly plans with ingredients, meal prepping and cooking in advance. If you take pleasure in looking at a situation from a gestalt point of view, and I do, this is the cookbook for you.

Gina Homolka’s bold, colorful new book, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life

The book is a very helpful guide for weight loss, healthier eating without being boring and having peace of mind when it comes to meal panning. Her 120 healthy, diverse recipes turn familiar ingredients into versatile meals and appealing, unique snacks helps you stay on your diet and within your grocery budget. Gina’s thoughtful time-saving strategies, include prepping recipes ahead so they can go straight from the freezer to the Instant Pot®, slow cooker, or oven to finish cooking, along with dishes that are completely made ahead and easily reheated.

A sample monthly plan of meals Gina Homolka’s bold, colorful new book, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life

We prepared the Basil Pomodoro Sauce and the Stuffed Chicken Parmesan and Asparagus that includes the sauce as one ingredient (store bought marinara sauce is an option). from her new book. The recipe pumped up everyday ingredients into a festive, gooey dish with a very authentic ethnic flair. It also had the surprise of the gooey cheese inside of a piece of healthy white meat chicken coated with a crispy bread coating.

Gina Homolka’s Basil Pomodoro Sauce

We also gave a little jar of the Basil Pomodoro Sauce to a new neighbor. It defines homemade and colorful! It highlighted the fresh tomatoes we just got from Melissa’s Produce.

Gina Homolka’s Basil Pomodoro Sauce from her new book, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life

Mix and match options from Gina Homolka’s new book, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life

Enticing chapter and recipe highlights in Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life. include:

BREAKFAST: Breakfast Fried Rice; Lemon Blueberry Buttermilk Sheet Pan Pancakes; Stuffed Bagel Balls
HEARTY SALADS: Taco Salad Meal Prep, Instant Pot Beet Salad with Citrus and Orange Ricotta; Food-Cart Style Chicken Salad with White Sauce
WARM GRAIN, NOODLE, & VEGETABLE BOWLS: Slow Cooker Chicken Enchilada Rice Bowls; Kofta Meatball Couscous Bowls; Roasted Veggie and Barley Buddha Bowls
HEALTHY BITES : Pumpkin Hummus and “Everything” Nuts
SMART SNACKS: Buffalo Chicken-Stuffed Celery Sticks; Pumpkin Hummus; “Everything” Nuts
FREEZER FAVORITES: VEGETARIAN: Ribollita Soup; Chickpea Spinach Tomato Curry; Roasted Vegetable Lasagna
FREEZER FAVORITES: MEAT & SEAFOOD: Freezer-to-Instant Pot Chicken and Dumpling Soup; Sicilian Rice Ball (Arancini) Casserole; Low-Country
BOIL FOIL PACKETS
BIG BATCHES AND PLANNED-OVERS: Personal Turkey Pot Pies

Also representative of Gina’s recipes with chicken has as its “secret ingredient,” smoked paprika aioli, which lends a totally unique, international flair and is surprisingly simple to make of ingredients found in just about any fridge.

Rotisserie Summer Chicken Bowls with Smoked Paprika “Aioli”

SERVES 4

SMOKED PAPRIKA “AIOLI”

1⁄2 cup light mayonnaise

Juice of 1 large lime

1 teaspoon smoked paprika

1 tablespoon finely minced fresh cilantro

SALAD

6 cup mixed baby greens

1 pound leftover Paprika Roasted Whole Chicken (page 248) or rotisserie chicken, skin and bones removed, torn into bite-size pieces (half white, half dark; about 3 cups)

1 1⁄3 cups halved grape tomatoes

1 1⁄3 cups steamed corn, from 2 fresh (or frozen) ears

1⁄2 small red onion, slivered

1 small (4-ounce) Hass avocado, sliced

Chopped fresh cilantro, for garnish

Make the “aioli”: In a small bowl, combine the mayonnaise, lime juice, paprika, and cilantro and blend until smooth. If it’s too thick, you can add a little water to loosen.

Make the salad: Divide the baby greens, chicken, tomatoes, corn, red onion, and avocado among 4 plates. Drizzle each with 21⁄2 tablespoons aioli, garnish with cilantro, and serve.

Gina Homolka is the #1 New York Times bestselling author of

The Skinnytaste Cookbook, Skinnytaste Fast and Slow, Skinnytaste One and Done, and The Skinnytaste Air Fryer Cookbook and the founder of the award-winning blog Skinnytaste. She lives on Long Island with her husband and their two children.

Seattle’s new Spice Bridge is the UN of Cuisines

October 7, 2020 Comments Off

(Gerry Furth-Sides, content and photos courtesy of Spice Bridge in Seattle) Touted as the UN of cuisine, Seattle’s new Spice Bridge features a new market concept focused global cuisine by those who know it best, cooks from the country of origin. Eight stalls are in place. The best part? Businesses are immigrant and refugee-owned, truly emblematic of the American Dream.

Theary Cambodian Foods at Seattle’s new Spice Bridge center.

Wengay’s Kitchen Pancit Bihon at the new Spice Bridge in Seattle

Tastes of the Congo, Argentinian, Somalia, Senegal, Afghanistan, and the Philippines are just some of the flavors served up here at Spice Bridge in Tukwila Village, just ten minutes from downtown Seattle. The new food fall is part of a redevelopment project. Each stall has the support of the Food Innovation Network, an incubator that helps get these small businesses off the ground. The hall can hold up to 20 businesses and currently offersoutdoor and takeaway dining.

WUHA – owner Liyu Wirdaw at Seattle’s new Spice Bridge

Jazze’s owner Nasrin Noori at Spice Bridge in Seattle

Each owner has a personal tale about making it to Seattle and opening their restaurant, providing some of that upbeat inspiration we could all use right about now.

Afella Jollof Catering at the new Spice Bridge in Seattle

At Seatango, Monica Di Bartolomeo and her husband, Ariel Firpo offer authentic Argentinian savory dishes and sweets inspired by their upbringing in Buenos Aires, where they woke each morning to pleasant smells wafting in from local bakeries.

Empanadas with Seatango’s secret-recipe chimichurri

Seatango offers authentic Argentinian cuisine. We’re the only local business that serves facturas (Argentinian pastries) made from scratch. Their catering service specializes in beautifully presented picadas (savory appetizers), mesa dulce (a variety of desserts), empanadas, and asado (grilled meats), as well as more casual facturas, empanadas, mate tea, coffee drinks

What inspired Monica to start this business? In her words, “Every morning in Buenos Aires, I would wake up to the wonderful smell of facturas coming from the local bakery. We had them for breakfast most mornings, and anytime we visited friends for mate [tea] time. My husband, Ariel, and I love facturas, but we couldn’t find them in Washington state. We decided we wanted to bring this tradition of fresh, delicious pastries to our area. In addition to sweets, we offer authentic Argentinian appetizers and full meals.

Alfajores, Argentinian cookies filled with dulce de leche

What Monica loves most is “the satisfaction of people enjoying my food, happy and smiling. It makes me feel emotional just thinking about it! And I love it when customers ask to meet the chef.”

Monica feels that is would be surprising for people to know that, “My husband and I are both from Argentina, and our ancestors came from Italy, Spain, and Arabic countries. This heritage was reflected in the foods we ate growing up, and continues to influence our menu now. We use many recipes and techniques we learned from our families. My father was an Italian-Argentian chef, and I learned a lot helping him in the kitchen as a child. Ariel’s mother and grandmother were both pastry chefs, and they taught both Ariel and me how to make old-fashioned facturas. They all made food from scratch with love, and we’re happy to continue that legacy.

**Monica Di Bartolomeo and Ariel Firpo**

Monica’s biggest challenge in pursuing her dream of owning this business has been getingt the financial capital to invest in things like permits, equipment, and marketing expenses. She says a very helpful solution was, “joining Ventures, a non-profit incubaros with facilities. Using their commercial kitchen and starting as a catering company has allowed us to have lower starting costs compared to opening our own space right away.

“I’ve had to learn to let others support me,” she added. “Sometimes we think we’re Superman or Superwoman, but it’s a heavy burden to do it all on your own. It’s better to work as a team. That’s one reason I’m excited to be part of FIN’s Incubator: I’m working alongside other business owners, and we can help each other.

Monica’s dream is “to have our own brick-and-mortar shop one day. Opening our kiosk at Spice Bridge is a very big step toward that dream!

Seatango will be open on Wednesdays, Thursdays, and Fridays from 11 a.m. to 8 p.m. Seatango is also available to cater events. For details, please visit: Website: seatangofoods.com, Email: monica@seatangofoods.com, Instagram: @seatangofoods, Facebook: @SeaTangoArg

Chef David Féau’s Special Menu at the Raymond 1886 October 6 -10, 2020

October 5, 2020 Comments Off

Chef David Féau (photo courtesy of The Raymond 1886)

(Gerry Furth-Sides, content courtesy of The Raymond 1886). Craftsman restaurant and handcrafted cocktail bar kick-off the fall season with an extraordinary spirits pairing dinner created by Chef David Féau for a Five-Day Staycation at The Raymond 1886, Tuesday-Friday, October 6 -10, 2020. The tasting Menu ($75 per person) is offered on The Raymond 1886’s three patios, or for home dining by way of Takeout or Delivery.

We had the privilege of tasting the food of world-class Chef David Féau’s at the opening of the Wally’s Santa Monica, where he was the most engaging host at table, and so generous with his time and information. At the time we did not know that he was responsible for the lifetime memory feast hosted by Wally’s Beverly Hills for the Boredeaux Wine Producers which put on the table almost every item on the mean. Heaven. These literal cathedrals to food and wine were as perfect an urban a setting for Chef Féau’s exquisite dishes as The Raymond 1886 is for the menu inspired by its more rustic setting that reflects rural upbringing of the chef.

Chef David Féau (pronounced Fay-o) grew up in the kitchen cooking with his mother in France. His father farmed throughout the year, which gave David the opportunity to pick and prepare his own fresh vegetables for meals even as a youngster. It inspired him to prepare healthy, delicious meals in the kitchen throughout his childhood, and throughout his illustrious culinary career.

(Photo courtesy of The Raymond 1886)

The Raymond 1886 and 1886 Head Barman Jesus Gomez will be offering a special Wine & Cocktail Pairing ($35 per person) for guests that opt to patio dine at The Raymond 1886. hey will also be offering their full list of 1886 Cocktails, Wines by the Bottle, and Craft Beer to accompany Chef Féau’s special menu for Takeout and Delivery.

The annual allure of the spiffy, rustic outside dining area at The Raymond 1886

Chef David Féau’s Five-Day Staycation

Five-Course Tasting Menu

$75 Outdoor Patio Dining | $55 Takeout & Delivery

First Course

Applewood Smoked Beet

King Salmon Gravlax, Caviar Crème Fraîche

Second Course

Kuri Squash Soup

Roasted Chestnuts & Sunchoke, Truffle Salt, Celery

Third Course

Rock Cod Poached with Lobster Butter

Coconut Fennel Kohlrabi Salad, Thai Basil

Fourth Course

Veal cheek – Candied Apple

Verbena Mustard Jus, Jicama, Fork Mashed Potatoes

Dessert

Almond Financiers, Peppercorn Poached Quince,

Bulgar Yogurt Gelato & S’mores

The Raymond 1886 & 1886 Head Barman Jesus Gomez’s

Wine & Cocktail Pairing

$35

(Pairing available for Outdoor Dinner Dining only)

First Course

Gleichenstein, Pinot Noir, Baden, 2017

Second Course

Kentucky Buck

Four Roses Single Barrel Bourbon, Strawberries, Ginger Syrup, Demerara Syrup, Lemon Juice

Angostura Bitters, Soda Water, Garnished with Ginger Candy

Third Course

Massone Gavi, Cortese, Piemonte, 2017

Fourth Course

Château Boutisse, Red Bordeaux Blend 2016

Dessert

Cock ‘N Bull Special

Four Roses Single Barrel Bourbon, Camus V.S. Elegance Cognac, Benedictine Liqueur

Cointreau Liqueur, Garnished with Orange Peel

For more information about Chef David Féau’s Five-Day Staycation at The Raymond 1886, for reservations, or to order Takeout or Delivery, please visit www.TheRaymond.com or call The Raymond 1886 directly at 626.441.3136.

Chef Féau earned his degree in classic cuisine at L’Ecole Hotelière, Hélène Boucher in his home-town of Le Mans, France. His credentials include honing his culinary and managerial skills under the guidance of famed chef Guy Savoy in Paris. Féau served as Executive Chef of Le Miravile, a Michelin Star rated restaurant in Paris, and was named one of the “Six Best Chefs in France Under 30 Years Old” by Le Chef Magazine. Moving to New York in 2001 to head the kitchens of the famed Lutèce, earning accolades and awards from Mobil and Forbes Travel Guide for the flagship and the Las Vegas restaurants. In 2006, Chef Féau moved west, serving with the Patina Group as the Executive Chef of Café Pinot (spa cuisine) , then Corporate Executive Chef of the entire Patina Restaurant Group. In 2010 Chef Féau opened The Royce restaurant at The Langham Hotel in Pasadena, California, where he developed a award-winning clean and light French menu.

The table is set at Wally’s Beverly Hills for a feast by Chef David Féau

In 2011, Chef Féau’s honors include being featured among an elite group of “Top French Chefs in the U.S.” by Wine Spectator in 2011, and he was also named “Best Chef of the Year” by Los Angeles Magazine. In 2014 Chef Féau launched a gourmet catering company named “Je- Cook,” in which he also introduced featured brand products. In May 2015 Chef Féau was hired by the owners of Wally’s Wine and Spirits to create and develop a new restaurant concept for their new Beverly Hills and Santa Monica shrines to wine and fine foods. In March 2019 Chef David Féau had the prestigious honor of being inducted as a “Master Chef of France” by the Master French Chefs Commitée.

Our New Favorite Cookbook:Tara Teaspoon’s Live Life Deliciously

October 2, 2020 Comments Off

(Gerry Furth-Sides) Do you gauge a new cookbook like I do by how many recipes you’ve tagged to make? I tagged so many in Tara Teaspoon’s Live Life Deliciously, I ran out of tags! Another plus in a new cookbook is already loving the ingredients (sweeteners like maple syrup, molasses, dates in a salad), but finding the addition of classic ingredients in surprising formats, such a common throw-back ingredient that help make Tara’s chocolate chip cookies the “world’s best.”

Anise and almond make Tara’s tart unique. I copy the tagged recipes, use them for shopping lists – here short ones because I have most of the ingredients.

Live Life Deliciously: Recipes for Busy Weeknights and Leisurely Weekends may be Tara Bench’s debut cookbook, but this seasoned food editor, stylist and recipe developer playfully known as “Tara Teaspoon,” has gathered a recipe collection of simple, sumptuous dishes that taste as delicious as they look. It seems she saved the best to include over many years. And they should look good. Her impressive culinary background lists “food stylist” and editorial for the likes of Ladies Home Journal and Martha Stewart Living. And, like Martha, there is a solid knowledge base and respect for the classics, with just enough of a twist to make them your own.

An Italian cheeseboard that serves as lesson and inspiration in Live Life Deliciously

For us who love authentic ethnic fare, Tara has pulled in the flavors and essence global classics. Tara pulls into the book globally-inspired classics like Spanish Tortilla with Mushrooms and Bacon. We marked Savory Romesco and Almond Tart with its bright red palette that contrasts so beautifully with the textured greens she pairs with it.

Savory Romesco and Almond Tart in Live Life Deliciously

Tara transforms Potato Gratin into a colorful, dramatic dish simply by arranging three different colored, thinly sliced, potatoes on their side like an accordion instead of flat on the baking dish.Tara shares fascinating, useful tips from the book, such as how to use a mandolin (and wearing a glove while using it for safety!) and the comparison to a food processor. Also how the different characteristics potatoes make them better for certain dishes than others. The link to the video is below.

Tara making Potato Gratin on youtube (link is below)

Helpful chapters on New Pantry Staples and The Right Equipment start the book. Substitutions for spices, using leftovers to create a completely new dish, and best cooking and freezing methods, Bench shares secrets to help cooks feel more confident in the kitchen, and urges cooks to make each dish their own. To make this easier, Tara has added a section on how to transform a basic recipe into two or three new recipes to make weeknight meal planning simple.

Even the inside books covers are inspiring and beautiful in Tara

We already tried her Classic Pesto, and used the variation of using parsley and arugula instead of basil. We cannot wait to try the Sublime Sausage Pesto Lasagna to use it in soon.

CLASSIC PESTO that makes a wonderful gift in a small canning jar from Tara Teaspoon’s Live Life Deliciously.

Anise and almond make the mouthwatering Cherry Anise Almond Crostata unique. It gives the tart a Mediterranean sensation.

An old style ingredient helps make Tara’s “World’s Best Chocolate Chip Cookies inLive Life Deliciously

Proscuitto and mandarin Orange Crostini gives us the idea for using this topping as a salad with the crostini on the side. This way it works not only for an appetizer but for a side dish and main course.

Mandarin and Prosciutto Crostini plays on the idea of citrus and cured meat that works three ways

Golden Roast Chickens with Pan Sauce almost has a sunset glow to it. This dish easily adapts into brunch, lunch or dinner with a salad or side.

Chicken in Paper with Carrot Ribbons and Golden Raisins is another “must-try” recipe in Live Life Deliciously

Bench describes her background as “growing up in the kitchen, where “I developed her skills and passion for cooking from my mother, a talented cook and Home Economics teacher.” She went on to study food science and culinary arts before becoming a food editor. Tara has spent over two decades in the food publishing industry creating recipes and articles, and food styling for magazines, books, television and advertising. Tara has recently been the food and entertaining director of the homey Ladies Home Journal magazine. She was a food editor at Martha Stewart Living, Kids, and Weddings magazines before that. You may have seen her on the Martha Stewart television show, The Today Show, and on The Food Network as a show judge and contestant. For details and more, please visit her website at TaraTeaspoon.com

Hooray! Restaurateur Alan Jackson Opens Upscale Bull & Butterfly

September 29, 2020 Comments Off

Safe eating at Alan Jackson’s new Bull & Butterfly. (Photo by Victoria Pearson)

(Gerry Furth-Sides; all photos by Victoria Pearson) Alan and Heidi Jackson’s new Bull & Butterfly, now open for dinner service in the Playa Vista neighborhood near the beach, marks a new direction from casual to fine dining for the Jackson team.

Bull & Butterfly Chef-Restaurant Owner Alan Jackson

We have loved Chef Alan Jackson’s food since our first dinner at Jackson’s on Beverly Boulevard so much I can vividly recall it my first meal in the stylish, rustic restaurant as though it was yesterday. Our fingers are crossed with this new venture, even though Chef Alan Jackson is renowned for being a brilliant strategist. After all, he accurately recognized the cafeteria niche in LA’s culinary landscape and was one of the first chefs in 2008 to go from white tablecloth to casual with his Lemonade concept. Another plus for Bull & Butterfly is its location in the gentrified Playa Vista developments that seems to ensure surprising success fueled by local tech company spending money (see SOL MEXICAN COCINA review in LocalFoodeater.com)

Bull & Butterfly is welcome news because of trend of white tablecloth dining chefs continue to move in the opposite direction, from high end eateries to casual. LocalFoodEater.com covered a couple of the recent move with Danny Elmaleh (from international Cleo to heading the kitchen at MizLala and Johnny’s Pastrami on Adams and Daniel Son, from Kura to Katzu Sando.

Seasoned culinary duo Their “dream restaurant,” is a reimagined steakhouse experience, inspired by the couple’s time spent traveling and living in West Coast ranching locales, ranging from Paso Robles to the Guadalupe Valley. Bull & Butterfly features a bright and airy open layout, central and conversation inviting horseshoe-shaped bar, al fresco patio, and warmly lit interior, featuring a palette of blush pinks, emerald greens, and rose- and brassy-golds.

Alan and Heidi Jackson’s new Bull & Butterfly. (Photo courtesy of Victoria Pearson)

Executive Chef Robbie Nowlin, previously of Otium in DTLA, heads up the kitchen, this the place with a menu like the old Chaya Brasserie were you wanted to order every single item on it.

Executive Chef Robbie Nowlin,new Bull & Butterfly. (Photo courtesy of Victoria Pearson )

His organic, humanely- and pastured-raised meats, plus snout-to-tail cooking, at its foundation, Bull & Butterfly’s menu updates classic steakhouse dishes in what we have come to call, a California Coastal fashion. The region’s rich ranching roots influence the dishes in a unique way from featuring Santa Maria-inspired grilled meats with techniques used like ember-cooking, spit-roasting, and charcoal-broiling, to to Baja-sourced wines.

Butcher Cut Steaks & Chops – served with ember roasted vegetables and choice of chimichurri, tarragon butter sauce, or peppercorn sauce at Alan Jackson’s new Bull & Butterfly. (Photo courtesy of Victoria Pearson)

On the menu, a wide selection of seasonal, locally sourced veggie-centric dishes, salads, and sides have been created to also be able to stand alone as entrées. Guests may choose from menu categories including: Raw and Seafood, Starters, Salads, Meals, Asada Style Steaks & Meats, Butcher Cut Steaks & Chops, and Sides. Complete menus can be viewedhere.

Warm Wagon Wheel Bacon Biscuits – served with house smoked butter at Alan Jackson’s new Bull & Butterfly. (Photo courtesy of Victoria Pearson)

“Our menu offers a fresh take on the traditional steakhouse fare, with a variety of dishes that are fun to explore and light and easy to return to, day after day,” says Founder Alan Jackson. “Guests might enjoy a carne asada-style steak served with beans one night, a classic dry-aged rib-eye the next, or opt to go wholly vegetarian on another evening.”

Hamachi – coconut aguachili, hearts of palm, Josper smoked red onions Alan Jackson’s new Bull & Butterfly. (Photo courtesy of Victoria Pearson)

Highlights include:

Hamachi – coconut aguachili, hearts of palm, Josper smoked red onions
Albóndigas – beef-pork meatballs, guanciale-tomato sauce, and rosemary ricotta

Albóndigas – beef-pork meatballs, guanciale-tomato sauce, and rosemary ricotta at at Bull & Butterfly. (Photo courtesy of Victoria Pearson)

Spanish Fried Rice – Mexican Gulf shrimp, local squid, Spanish chorizo, smoked pork belly, and preserved lemon aioli
Warm Wagon Wheel Bacon Biscuits – served with house smoked butter
Pork Belly Lettuce Wraps – pickled watermelon, herbs, serrano and chili sauce
Spit-Roasted Chicken – sweet lemon, fennel, and lentil-bread salad
Asada Style Steaks & Meats – wet aged thin cuts of meat grilled over mesquite served with brazen Paquito beans, quinoa-corn salad, Santa Maria salsa, and chimichurri; choice of K4 Ranch Hanger, Creekstone Farms Ribeye Cap, or Newman Farms Pork Loin Chop

Asada Style Steaks & Meats at Bull & Butterfly. (Photo courtesy of Victoria Pearson)

Butcher Cut Steaks & Chops – served with ember roasted vegetables and choice of chimichurri, tarragon butter sauce, or peppercorn sauce; choice of Mariposa Ranch Flat Iron, Stemple Ranch New York Strip Loin, Diamond A Ranch Spencer, or Newman Farms Pork Porterhouse

The wine list, with options by-the-glass or bottle, emphasizes the regions of Paso Robles, Santa Maria Valley, and Mexico’s Valle de Guadalupe, along with an extensive list of local and international selections. Bull & Butterfly’s beer menu, complete with options on tap as well as bottles and cans, features local favorites.

Bull & Butterfly opened with outdoor dining, with lunch, weekend brunch, and take-out to follow in the coming weeks. With the safety of staff and guests as top priority, string-light gazebos and plants make the patio festival that incorporates social distancing protocols, sanitization, and safety measures.

Bull & Butterfly is located in the RUNWAY center at 12746 Jefferson #2200, Playa Vista, CA. For restaurant hours and details, please visit www.bullandbutterfly.com, on social media @BullAndButterfly on Instagram, and /BullAndButterflyRestaurant on Facebook. Reservations are required and available via Tock.

San Diablo Artisan Churros Bring a Classic Mexican Street Food Indoors

September 22, 2020 Comments Off

(Gerry Furth-Sides) You may have already guessed it already: snack food has become the fastest growing item in sales and online delivery these days. The surprise is that while wonderfully crowded street life is at a minimum, innovative companies are bringing historic street food snacks indoors

The fun, practical packaging gets you ready for a treat

Churros, one of the most popular, classic sweet street snacks, is a wonderful example of why snacks would be the biggest growing segment of the retail food industry. And snack developers are keeping right in step with evolving not only manufactured snacks but ones that are” finished off” at home and have even included learning activities.

There are many versions about the origins of the churro, starting with world-traveling Portuguese merchants in China first tasting d youtaio, strips of golden fried salty delicacies in the same shape. They remain a breakfast favorite. The Cantonese dialect preceded the supernatural name: yàuhjagwái (油炸鬼), which literally translates to “oil-fried-devil” (or ghost). A recipe with video is provided below from The Woks of Life.

Recipe courtesy of Woks of Life (recipe video, website below)

Meanwhile the Portuguese added sugar to their new version. Independent of this, Spanish folklore tells the story of shepherds making a pastry with the same shape, frying it by open fire in the mountains. Their treat resembled resembled the horns from a breed of sheep called the Navajo-Churro, and so they named it after them.

Navaho-Churro lamb (courtesy wikipedia)

The San Diablo Artisan Churros company, based in Salt Lake City, is a fine example, and have made available churros for you at home, that even include activities around it. They first specialized making mini artisan-filled churros for special events, parties, and celebrations. They were an smash success with parties from 20 to 2500. A truck version and now a home delivery kit have been added, with savory churros and more on the drawing board.

Innovative and charged with energy that appears to electrify every business endeavor he is involved with, Scott Porter was just the guy to do this. Added to this combination is a passion for all things Mexican. It began with a love of the culture during his two years as a missionary there during his college years. I was so impressed when Scott told me about his “aha” moment that came when he realized he was thinking in Spanish, not English! He has returned hundreds to times to live (CDMX, Guadalajara and Monterrey), work (consulting and teaching), serve (humanitarian initiatives) and play (leading taco tours and exploring since tacos are another passion).

Every detail counts from reusable squeeze bottles with convenient rubber tipped caps to cellophane to prevent leakage

In fact, Scott was first motivated to do the churro while interning at a public relations intern in Mexico City. He tasted his first fresh filled churros in the fashionable neighborhood of Coyoacán, where churros are so popular there there is a stand or two on every corner, and entire stores are dedicated to them. (A description of the oldest and most popular is below) In his words, “I found that the churros were amazing and unlike anything I’ve ever tried.” He actually felt, he says, “ it would be irresponsible not to bring them to America.”

Inspired by longer street-vendor filled churros in Mexico, the next step was to create artisan handcrafted, mini churros that can be filled with different filling flavors. This and easily share mini churro packs with someone special. Scott explained how San Diablo Artisan Churros differ from typical pre-made churros” “We make ours from a proprietary, churro dough recipe that has earned awards. It was inspired by a recipe from a friend’s grandma in Oaxaca, Mexico. The churros are made from scratch, then fried to a golden brown on demand at events, and baked off by home consumers in the oven. While still warm, the hollow-centered churros are filled with the customer’s choice from a list of “traditional” flavors, such as Nutella, sweet cream, and Dulce de Leche, to specialty “seasonal” flavors, such as peppermint crème, pumpkin cheesecake, coconut cream and raspberry preserve.

The oven-baked churros with sugar and a trio of sauces to use for dipping or filling

The San Diablo team works a fun element into the juxtaposed “angel” and “devil” elements at events, the name already honoring its Spanish heritage. And “Insiders” can order from a “secret menu” on which “diablo style” means spicy cayenne cinnamon sugar and expect an even spicier habanero cinnamon sugar with “Inferno style.”

Churrería El Moro is by far the most popular churrería in Mexico’s capital and the oldest, established in 1935 by former Spaniard, Francisco Irarte. El Moro began as a small churro cart in the Zócalo, or city center is open 24/7 for churros, dipping sauces and hot chocolates.

El Moro churros (photo courtesy of El Moro)

Eje Central Lázaro Cárdenas 42, Centro Histórico de la Cdad. de México, Centro, Cuauhtémoc, 06000 Ciudad de México, CDMX, Mexico

The Kitchen at Descanso (Gardens) Continues Al Fresco Dining Tradition

September 15, 2020 Comments Off

The Kitchen at Descanso Gardens continues al fresco dining options

(Gerry Furth-Sides) The Kitchen at Descanso introduces two new Gourmet in the Garden meal options available for a beautiful meal al fresco under the trees on Descanso Gardens’ Magnolia Lawn, or for take-out at home.

The Kitchen at Descanso Gardens continues al fresco dining options

Gourmet in the Garden on Magnolia Lawn is a great way to enjoy the garden. The Kitchen at Descanso offers a variety of wonderful mains, salads, and appetizers and their signature famous enchiladas. Requirements are simple to order your meal and make a reservation ahead, then pick it up at the kiosk in the courtyard. Your reserved – socially distanced – “table” will be waiting for you at Magnolia Lawn. You only need a membership or ticket to enter the gardens.

Descanso Gardens – a spacious Rx for these times

Descanso Gardens’ guided Bloom Strolls (through cherry blossoms, flowering trees and other vibrant florets) are rightfully considered to be hiLos Angeles . You could not ask for a lovelier garden than this place. It put everyone in the best of moods when we were there. As my friend pointed out, even the children were on their best behavior for nature. There’s a park bench just waiting for you.

Orders can be made via ChowNow.com, gourmettogo@thekitchen.net, or (626) 793-7234.

All orders must be made 48 hours in advance.
Food is available daily from 11 a.m. – 5 p.m.
To dine on Magnolia Lawn, visitors must have a ticket or membership.
Orders to go will be picked up at the kiosk, no ticket required
Magnolia Lawn parties are limited to groups of 4 and under
Menus can be viewed here

The Kitchen at Descanso Gardens continues al fresco dining options

COVID MESSAGING

Dining during COVID: You are required to wear a mask and practice safe distancing to enter and in the garden. Once you are at a table with your family group, you are welcome to remove your mask and enjoy your meal. Please put it back on when you exit or wander the garden.
If you are picking up food, a mask is required at all times.

The Kitchen at Descanso Gardens continues al fresco dining options

We miss Maple in Descanso Gardens so much! Here are the highlights of our visit there only last year.

Descanso Gardens’ Maple was known for its Belgian Waffle with fresh market berries, and the Aged-Cheddar Omelet with 2-year-aged Grafton and Vermont cheddar. Executive Chef Philip Mack topped his Deviled Eggs with lemon/chive egg mousse, smoked paprika, and an applewood smoked bacon crumble.

Bloody Mary Crafted Cocktails of titos vodka, traditional red spicy or mild,lime, olives.

Squash Blossom Frittata with organic farm eggs, zucchini, tomato, goat cheese, goat cheese-stuffed blossoms, chipotle carrot hollandaise.

Espresso Toast on house-made banana bread, espresso mascarpone, puffed buckwheat

Signature (buttermilk) Fried chicken and Beignets with herbed honey and delicate fried thyme

A lush dessert topped with fresh berries.

Historic Long Beach NOMAD asian bistro’s New Look

September 11, 2020 Comments Off

NOMAD asian bistro in Long Beach is spacious enough for distancing and also offers patio service. Specials are on the wall as you walk in the door.

(Gerry Furth-Sides) NOMAD asian bistro in Long Beach, long a cornerstone of the exploding Long Beach community dining scene, has also been worthy of a destination dining as the only halal Chinese restaurant in North America. Manager Cary Huynh, who is a chef himself, exemplifies the hospitality and outstanding service. Born and raised in Viet Nam, Cary’s family is Chinese.

Chef Cary Huynh, NOMAD restaurant manager

Patio dining is open Friday, Saturday and Sunday but these days, take-out is the star. Patio hours are Sunday from 11 AM to 8:30 PM, and Friday and Saturday from 11 AM to 9 PM. Lunch specials are so inviting you can just go up and down the menu at will and happily eat from it daily. Pick up is available, and so is delivery by Postmates.

特價午餐 LUNCH SPECIALS
daily | 11am – 4pm

Each order comes with steamed or brown rice & cup of daily soup

Upgrade to egg fried rice +2.00

Daily 11am – 4pm

Excluding holidays
Menu prices are subject to change without notice

蒜香牛仔骨 Nomad Short Ribs 12.95
法式牛柳 Filet Mignon w/ Black Pepper Sauce    12.95
公保三鮮 Kung Pao Three Flavor   11.50
蒙古牛 Mongolian Beef    10
陳皮雞（牛）Orange Chicken or Beef 10
芥蘭雞（牛）Broccoli Chicken or Beef 10
公保雞（牛）Kung Pao Chicken or Beef 10
腰果雞（牛）Cashew Chicken or Beef 10
雪豆雞（牛） Chicken or Beef with Snow Peas 10
麻辣雞丁 Garlic Chicken with Jalapeño    10
雞雜碎（牛） Chicken or Beef with Seasonal Vegetables 10
辣椒炒雞片（牛）Chili Chicken or Beef 10
黑椒蘑菇雞（牛）Caramelized Black Pepper Mushroom Chicken or Beef 10
古老雞 Sweet & Sour Chicken 10
咖哩雞（牛） Yellow Curry Chicken or Beef    10

核桃蝦 Honey Walnut Shrimp 12.95
干燒蝦 Hot Braised Shrimp 11.50
蝦龍糊 Shrimp with Lobster Sauce 11.50
麻辣蝦 Garlic Shrimp with Jalapeño 11.50
公保蝦 Kung Pao Shrimp 11.50
芥蘭蝦 Broccoli Shrimp 11.50
腰果蝦 Cashew Shrimp 11.50

豆䜴蝦（魚）Black Bean Shrimp or Fish 11.50
雪豆蝦（魚）Shrimp or Fish with Snow Peas 11.50
蝦雜碎（魚）Shrimp or Fish w/ Seasonal Vegetables 11.50
黑椒蘑菇蝦（魚） Black Pepper Mushroom Shrimp or Fish 11.50
古老蝦（魚）Sweet & Sour Shrimp or Fish 11.50

公保豆腐 Kung Pao Tofu. 10
豆腐雜碎 Tofu with Seasonal Vegetables 10
紅燒豆腐 Tofu with Shiitake Mushroom 10
冬菇青岡菜 Bok Choy with Shiitake Mushroom 10
塔香中茄 Basil Eggplant 10
干煸四季豆 Spicy Green Beans 10
炒菠菜 Garlic Spinach 10

NOMAD is as famous for its Asian fusion cuisine as for being the first restaurant certified to serve Chinese Halal in Southern California, especially its Hui specialties. The Hui are a Chinese ethnic tribe who originated in regions along the historic Silk Road. The unique blend of traditional Chinese food with Mediterranean influences introduced by Persian and Middle Eastern travelers along the trading route culminated in what we know today as Hui cuisine. Staying true to its Hui roots, NOMAD serves familiar classic Chinese staples and seasonal specialties from all over the Asian continent.

NOMAD asian bistro’s menu holds a variety of halal food.

Dishes arrive fresh from the kitchen to all parts of the restaurant. Different areas of seating include private booths plus a sunny indoor and outdoor patio section at the front of the roomy dining areas for distancing. Specials are on the wall as you walk in the door. Free parking in a more than ample lot is right outside the door.

NOMAD asian bistro in Long Beach remains a cool oasis during COVID

As the only Halal-certified Chinese restaurant in North America NOMAD is famous throughout the Islamic community nationally and internationally. “Certified Halal” means that animals must be slaughtered as prescribed by Muslim law, as defined in the Koran. The specific respectful manner is followed by a blessing. There are similarities to Kosher food that complies with Jewish dietary law but all “kosher” food falls within the requirements of being “halal” although not all “halal” food is “kosher” due to more requirements.

The feast for eight or more people can be adjusted to vegetarian or even vegan preferences at NOMAD asian bistro, Long Beach

Chicken Roti Wrap

The chicken roti wrap incorporates Indian Paratha that gives an Indian flair to the menu at NOMAD asian bistro, Long Beach

Main Dish Menu

Mix Green Chow Fun

Apple Walnut Shrimp

Lobster in Black Pepper Sauce

Filet Mignon in Brown Butter Sauce

Lamb Rack in Basil Sauce

Jade Fried Rice

Our favorite rice noodles, here thinner and longer and refined at NOMAD asian bistro, Long Beach

Apple Walnut Shrimp

Chinese restaurant favorite, Walnut Shrimp, is unique. Here Chef Cary adds apples for an unexpected crunch and Cary lightens the mayonnaise with yogurt.