Gerry Furth-Sides Archives - Page 3 of 82

“Have Some Madeira (in New Ways!), M’Dear”

November 6, 2023 Comments Off

Historic, contemporary Madeira turns out to be full of surprises even before the recent Madeira Wine Experience

(Gerry Furth-Sides) The recent thoughtful Madeira Wine Experience event created to update the perception of historic Madeira, turned out to be full of surprises. Madeira is already legendary as an after-dinner digestif. That is because it is aged through cycles of heating and cooling which develops flavors of roasted nuts, caramel, peach, and orange peel. The news: that the fortified wine enhances modern cocktails and pairs beautifully as much with contemporary dishes of wildly different cuisines.

The more classic digital Madeira after-dinner accompaniment still works **Madeira wine experience 2023**!

Madeira fortified wine is made from a blend of several grapes, including Malvasia, Tinta Negra Mole, and Sercial varieties. See their photos below.

Madeira cocktails, already a new classic with the fortified wine, at the **Madeira wine experience 2023**

We saw on the map the Portuguese island, Madeira, where the wine originated, is actually closer to Africa than Portugal. And were reminded that Madeira was such a favorite of Thomas Jefferson and other founding fathers in the United States, it as used to toast the Declaration of Independence in 1776.

This image has an empty alt attribute; its file name is IMG_1282-2.jpeg — Madeira’s original on the island of the same name between the coast of Portugal and Africa.

The original aging process of Madeira involved taking it on ship voyages. During the voyage it would go through many heating and cooling cycles, giving the wine its unique flavor. The modern process, known as estufagem,” ages the wine in oak casks while cycling it through temperatures exceeding 100 degrees Fahrenheit before being cooled down again. It also helps make the wine more resilient to heat and light conditions. For example, Madeira can be stored standing up and the bottle opened and closed over time without damage to the wine!

For the story on the history of Madeira, and the unique island of Madeira, renowned as “a small, beautiful rock in the middle of the Atlantic Ocean, “please see ivbam@madeira.gov.pt, //vinhomadeira.com, @vinhomadeirawine.

Madeira wine pairs beautifully with contemporary dishes. See the startling chart below for flavor combinations.

Our tasting and Madeira presentation was led by knowledgeable, enthusiastic EUGÉNIO Jardem

Eugénio Jardem led us through the tasting to experience Madeira’s distinct baked bouquet characterization. The wines and menu are below.

Madeira wines paired at the Madeira wine experience 2023

Our Wine and Food Pairing

Golden hued Madeira at Madeira wine experience 2023

Vinhos Barbeito Baltimore Rainwater paired with Torched Sablefish, White Miso, Compressed Pineapple at Madeira wine experience 2023

Henriques & Henriques Sercial 10 Year Old – Bahn Mi Slider, Kurobata Pork Belly, Spiced Pineapple at Madeira wine experience 2023

Blandy’s 10 Years Old Verdelho – Soy Braised Shiitake, Silken Tofu Mayonnaise, Rice, Crispy
Sesame at the Madeira wine experience 2023

Broadbent 10 Year Old Boal – Angus Prime Beef Slider, Brioche Bun, Truffle Aioli o D’Oliveira 1994 Malvasia at Madeira wine experience 2023

Coffee & Lucano Cream Puff, Whipped Vanilla Ganache, Espresso caramel Broadbent 10 Year Old Boal

Madeira is historic. Wine production dates back almost to the time of the island’s discovery in 1419. The first grape varieties were introduced were imported from the Greek island of Crete. Later, other varieties were introduced, such as Tinta Negra , Serial , Boal , Verdelho and malvasia. The last four produce wines of superior quality, depending on the climatic conditions and soil composition.

Madeira Wine experience 2023: TVerdelho and Sercial Madeira to be paired with Hard Cheeses. Bual and Malvasia/Malmsey to be paired with Madeira with Charcuterie

Wine production was stimulated by the need to supply ships on the Atlantic routes to the New World and India, and by the presence of the English on the island, which made the wine known throughout Europe and America.

At Madeira Wine experience 2023: Verdelho and Boal Madeira to paired with Peking Duck, Crepes, Hoisin, scallion; Short Rib Bulgogi; Pork Steamed buns, Chicken Shumai, Veggie Shumai Korean Beef Tacos Crispy spring roll, Vegetable potstickers

Malvasia and Aged Sweet Madeira are paired with Valrhona Chocolate Tarts, Chocolate Coffee Eclairs, Butterscotch, Budino, Hazelnut Financier and Coconut Panna Cotta with Pineapple at Madeira wine experience 2023

The chart shows how versatile Madeira wine is for pairing (courtesy of Madeira wine experience 2023)

The variety of microclimates makes the island unique. So does the Atlantic influence, which creates a moderate climate in the north and a moderate, dry subtropical climate with tropical winds on the south. Add to this the high central mountain range with varying microclimates (every 100mt up the mountain, the temperature drops 1°C); hot summers, mild winters and high humidity.

The Island of Madeira (photo courtesy of Madeira wine experience 2023)

(photo courtesy of Madeira wine experience 2023)

Finally, we learned from our own research that the popular phrase, “Have Some Madeira, m’dear” did not originate as a centuries old folksong or as a British folk tune. It was written to be sung by a “rake” on a skit ne written in 1977 for an American TV show. And the scene played out it definitely has Tom Jones overtones and fits the amber hued drink perfectly.

The Madeira wine experience 2023 walk around (photo by @eugeneshoots)

The ladies who accomplished th detailed, heartfelt day of Madeira wine experience 2023. Allison Levine on the right.

$100 M World-Class latte.culinary arts

November 4, 2023 Comments Off

(Gerry Furth-Sides) The school dazzled us every minute we were in it at The 3rd annual Culinary Cup hosted by the magnificent #LATTC as it celebrated #AAPIhistoryMonth and blazed a culinary trail through Southeast Asia. The Culinary Arts Pathway at the venerated and newly remodeled LATTC offers Culinary Arts, Professional Baking, and Restaurant Management programs for building lifelong career credentials so valuable in the Food Service Industry.

Los Angeles Trade-Technical College 400 W. Washington Blvd Los Angeles, CA 90015

You can dine here at lunch with a 3-course meal at only $18! Seating is indoor, outdoor or in an enclosed patio in the midst of DTLA in a glorious, airy setting

Engaging Chef Martin Gilligan encouraged me to eat more! Thank you, Pastry Chef Robert Wemischner and especially the students for all of my favorite things in one dish: espresso! mocha! chiffon cake! buttercream frosting! Could have eaten the entire Espresso Mocha Swiss Chiffon roll with Buttercream Frosting.

The beat dessert in the world at Los Angeles Trade Tech College

THEN, there was the leche flan and macaron and so many other enticing, colorful dishes in this VIP Southeast Asian feast, each and every one of them perfectly prepared. The trays kept coming and coming out of the kitchen and the tables emptied out in minutes for good reason.

LATTC is home to the oldest continually operating culinary school in the nation. Programs host external accreditation from the American Culinary Federation Educational Foundation Accrediting Commission (ACFEFAC). Graduates with an AA degree may apply for the first level of industry certification with the ACF.

Located just south of downtown Los Angeles, Los Angeles Trade-Technical College (LATTC) is one of nine public community colleges in the Los Angeles Community College District (LACCD). The school garden luncheon room has its own herb garden that you can see out the window.

State of the art classrooms at Los Angeles Trade-Technical College

The newly remodeled campus that resulted in costing #100M looked every penny’s worth. Gleaming equipment, soaring ceilings and spacious work places and a sense of awe through out.
The tour was a highlight of this this exciting third annual Culinary Cup featuring chef instructors and culinary students from the Los Angeles Community College District’s three colleges with culinary programs: LATTC, Los Angeles Mission College, and Los Angeles Harbor College. Every school team cheered their first or second or third place finish to to rafters!

We also viewed cooking and baking competitions; scrumptious display of the dishes, desserts, and tablescapes; Guided tour of the Culinary showcase.

Trying to capture all the intoxicating moments of an inspired, joyous moment of an entire celebratory day had us “walking on air” for a week.. Too bad we were not able to keep up with retiring pastry instructor Robert Wemischner chef. “My heart is humbled and full of emotion,” he said and bounded off the stage to greet his fans in the audience!

Robert Wemischner chef, retired and still active, Los Angeles Trade Technical College, Los Angeles

Our friend Bonnie Tseng, is on the Foundation . Here she is with Chef William Yee of the prominent (hot shot!) ACF (Association of California Chefs de Cuisine). The connections with renowned professionals is another one of the school’s attributes.

Bonnie Tseng, is on the Foundation of Los Angeles Trade Tech College with Chef William Yee

And the iconic chef judges we are honored to know: celebrity chef, Jet Tila @jettila with his beautiful, lively daughter, Amaya; Neal Fraser (Redbird) and Chef Todd Owen Collier of Disney.

Jet Tila @jettila with his beautiful, lively daughter, Amaya; Neal Fraser (Redbird) and Chef Todd Owen Collier of Disney at LATTC

Established in 1925, it is one of nine public community colleges in the Los Angeles Community College District (LACCD). LATTC offers more than 80 career-technical programs that move students into careers in two years or less.

Los Angeles Trade-Technical College 400 W. Washington Blvd Los Angeles, CA 90015

Perfect International Breads: Go Cute or Go Home

October 27, 2023 Comments Off

(Gerry Furth-Sides) European, artisan breads, such as brioche have been woven into the American culinary repertoire for decades. Wildly popular Hawaiian bread that originated in Hilo, and Japanese Milk bread of Hokkaido are joining in. The news is that small is key. The elegant combination of airy texture and rich dough in almost bite-sized is nothing short of divine. The American irony is that “sliders” originated at pretty lowbrow White Castle in the early 20th century as an antidote to heavy drinking.

A Tast and Company slider made of brioche, borrowing from the 1940’s White Castle burger trend

Pam and Ira Wyuck had a special delivery from their neighbors in Las Vegas. Pam described them as, “Victoria and Vincent, the cutest little delivery persons in town.” The delivery, she explained: Their dad baked a batch of fresh and fluffy Japanese Milk Bread just for us! We can’t resist the soft, pillowy goodness. ”

Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, we read and so possibly did this neighbor, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.

Shokupan is a Japanese take on the soft white loaves brought over by American GIs during the post war occupation, and was originally made from imported wheat and condensed milk as a cheap staple food during times of austerity. We love anything made in Hokkaido, including their scallops and sake.

Hokkaido Milk Bread, Japanese Milky Loaf, Asian Milk Bread, Shokupan, and Pai Bao are only some of the names for a very soft bread made with a tangzhong (see below). The milk bread name is also applied to breads made with a large amount of heavy cream as the liquid.

Japanese Milk Bread that originated in Hokkaido, Japan

Hokkaido, Japan, a northern island, home to the best milk bread, sake and scallops

Buy it: //www.goldbelly.com/restaurants/ginza-nishikawa/shokupan-japanese-milk-bread-2-pack

Try it (yourself): Recipes on //www.177milkstreet.com

Our mouthwatering tale of Hawaiian bread begins in the 1950’s in Hilo, Hawaii. Shortly before Hawaii became a state in 1959, Japanese-American Robert R. Taira opened Robert’s Bakery in Hilo. Bakers specialized in sweet Portuguese-style breads.

Banana Leaf’s signature Andhra chicken sliders

The Hawaiian-born son of Japanese immigrants Taira graduated top of his baking class, opened his firstbakeshop: Robert’s Bakery. Here the first soft round loaves of the Original Hawaiian Sweet bread were made.

A move to King Street in Honolulu a decade later prompted a name change to King’s Bakery, and distribution soared. These days the dreamy-soft rolls are actually made in Torrance, California, right down the street. Chef-owner Sri Sambangi loves them for his signature Andhra Fried Chicken, and also for their even more popular rainbow cakes! The Torrance location right down the road from Banana Leaf has been company headquarters since 1977. Dine-in and take out are offered.

Buy it: //www.khbakery.com

2808 W. Sepulveda Blvd., Torrance, CA 90505 (310) 530-0050

Brioche should be labelled “illegal” it is so good. It has just the right companion of marshmallow softness and still with more of a defined crumb and seasoning, than Hawaiian and Japanese milk bread, In mini-bun form they become the perfect “bite.”

Brioche history can be traced to the city of Rouens, France. References distinguishing it from bread go back to 1404. The word Brioche, of Norman origin, has been used since the 15th century. It comes from the French verb “broyer” which means ” to break, to grind”, referring to the kneading of the dough.

Brioche should be labelled “illegal” it is so good.

**Brioche**, here in a Taste and Company mini-slider should be labelled “illegal” it is so good.

High egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as “light and slightly puffy, more or less fine, according to the proportion of butter and eggs”. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

Brioche is considered a Viennoiserie. This is because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar.

“Cute” mini brioche bun sliders filled with ground lamb by **Taste & Company** Catering

Buy it: Brioche can be found in most boutique and high end markets. Trader Joe’s as well as large markets these days. It should be labelled “illegal” it is so good.

It is baked fresh in the kitchens of Taste & Company for parties and by special order.

To Try it and buy it: //www.tasteandcompany.com

//www.tasteandcompany.com//www.tasteandcompany.com

info@tasteandcompany.com, (310) 701-4627, Mailing Address: 10736 Jefferson Blvd #168, Los Angeles, CA 90230

(IFPA) Global Produce & Floral 2023

October 27, 2023 Comments Off

(Gerry Furth-Sides) It’s almost impossible to imagine (and photograph) the magnificence and drama of the International Fresh Produce Association’s (IFPA) Global Produce & Floral Show. We were so honored to be guests of Melissa’s, the world’s largest produce distributor. Their breath-taking island held each of their 600 items with 1006 product “skews.” Being with fellow writers was an added plus.

Below starting with the top row: Two “fruit fashionable” ladies; Chef Marco Zapian and “Melissa;” Melissa’s marketing director, Robert Schueller and me; Cary Hunyh and Kimlai “Eatin” Asian.

Melissa’s Produce, including “Melissa”, at the (IFPA) Global Produce & Floral Show

Marketing Director Robert Schueller presented a special early morning seminar covering the most current trends in healthy, organic produce and exotic fruits. Mangoes remain the biggest selling fruit in the world, although not in the United States. One unforeseen trends: “Freaky Fruit” sales growing by leaps and bounds, right in line with adult Halloween celebrations.

Top Produce Trends 2023 are Pinkglow Pineapple; Yellow Dragon Fruit; Kim Chee (mild & hot); Ginger & Turmeric (immunity booster pack); Yellow Watermelon; Organic Ginger; Organic Turmeric.

Melissa’s tracks trends by volume each season. Baby Blue Dutch Potatoes with Baby Dutch Yellow or white “babies” remain the top selling item of the company. No wonder! They are the perfect ratio of skin to interior.Melissa’s introduced them a few years ago and supply most of the markets with them. Look for their logo on the bag next time! An insider fact: They do not turn green under lighting! They are a personal favorite of mine, too, especially “smashed!” Look @localfoodeater for the video!

Melissa’s top sellers: Baby potatoes, Elefante Green Gold Pineapple and” freaky fruit”

Two new varieties of pineapples, so exceptionally sweet and low acid that you can eat the core. We already love the Pink Glow (we made heavenly lassis out of them), Baby Yellow and Elephante Green Glow (white). The Asian melons can cost as much as $150 apiece, and are popular in Japan as hostess gifts since desserts at dinner parties are almost always fruits. Asian fruits in general continue to grow in popularity worldwide.

A Melissa’s favorite: polenta rolls (we love!) in new flavors

We get so excited to see our favorite Melissa’s products at our neighborhood Von’s and Pavilions!

We did not need the attendee survey results showing that the general opinion is “this is the best show ever.” We could see it in the packed general sessions and feel the buzzing on the show floor that stretched out over several halls. The “dancing logos” sum up the feeling.

International Fresh Produce Association’s (IFPA) Global Produce & Floral Show fun

International Fresh Produce Association’s (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

After the (245!) booths are being broken down, the produce and floral was culled for donation, and International Fresh Produce Association’s (IFPA) Global Produce & Floral Show comes to an end. We went home with samples from the first day!

The Global Produce & Floral Show in Anaheim brought together members from the entire supply chain from more than 60 countries, making it the largest guest list in produce and floral. The high-energy show boasted a most impressive buyer for every 6 attendees, and so it felt busy but not overcrowded.

The Expo featured over 1160 companies exhibiting including 157 first timers. In addition to networking events and the show floor, GPFS also featured 4 keynotes, more than 30 speakers over 12 Education Festival sessions.

There was a special focus this year at the IFPA on the technology solutions on the floor including the Innovation Hub. Apple co-founder Steve Wozniak started the speaker events off. The Hub included the Future Tech Pavilion, and the Fresh Field Catalyst Accelerator program with participants who are concluding their year-long program exhibiting. IFPA’s Cathy Burns, presented a State of the Industry presentation.

Apple co-founder Steve Wozniak at the (IFPA) Global Produce & Floral Show (photo courtesy of IFPA)

“As the show grows and gets busier, the goal remains the same – we want to make sure that our members have the opportunity to make connections with the people can and will transform their business,” said IFPA Vice President, Joe Watson.

Global Comfort Food Elevates Clubby Wolfsglen

October 6, 2023 Comments Off

(Gerry Furth-Sides) Restaurants as beloved gathering places once defined neighborhoods, like the Raincheck and Rainbow in West Hollywood. Wolfsglen, blocks from UCLA, is reviving this trend in the once vibrant Westwood.

Once home to the beloved Moustache Cafe, and a walk away from Alice’s Restaurant and Tannino’s, Wolfsglen is historic in another way. Its name honors former state senator and pioneer rancher, John Wolfskill, who played a prominent role in the development of Westwood Village.

Wolgsglen’s own blend and the elevated old-fashioned it inspired

Easing into the bottom floor of a historic two-story building developed in the 1930s, Wolfsglen spreads out over two storefronts, one for events and one with a bar and loft for private private parties. Soaring open beam ceilings, an organic feel with planters dividing the seating areas and al fresco dining lend a feeling of endless space.

Wolfsglen’s comfy, spiffy bar and dining room area with floor to ceiling windows

Chef Fidel Guzman offers an elevated global comfort food seasonal menu from a large, bustling kitchen. The seasonal menu starts with fresh ingredients with pasta and breads made in-house. So we weren’t surprised to learn that Chef Guzman’s pedigree includes in-depth experience with two of our favorite chefs: Hugo Molina at Parkway Grill and Danny Elmaleh of Mediterranean-inspired Mizlala, Cleo and international Disruptive Restaurant Group portfolio..

Chef Elmaleh’s influence was first apparent in the Bone Marrow & Wagyu Pastrami. Grain mustard threaded its way through capers, shallots and mushrooms. An adventuresome yet precise presentation, bursting with flavor and texture, all offset with the homemade sourdough bread served with it.

Wolfsglen Executive Chef Fidel Guzman presents Bone Marrow & Wagyu Pastrami

The middle eastern influenced Falafel, Brown Butter Labneh and the Hummus with chili crisps grabbed our attention on the menu. Each of the classics has a twist to update them, such as the brown butter and the chili crisps. These are happily offered at lunch and dinner.

Burrata with grilled and flambé peaches, Esquites, Mushroom Arancini, Shrimp Toast, Steak Tartare and Shawarma are offered at dinnertime and are next on our list!

Wolfsglen’s crispy, moist and airy Arancini, rice and truffle balls

Labneh is already a richer version of the richest yogurt. Wolfsglen’s Brown Butter Labneh dotted with feta cheese served with warm housemade pita or GF crudités adds honey to the mix and is an inspired match to the warm pita made in-house.

Wolfslen’s Brown Butter Labneh dotted with feta cheese, served with warm pita made in-house or GF crudités

It would be impossible to choose between Chef Guzman’s Brown Butter Labneh and Hummus with chili crisps and the best olive oil so we ordered both. And both of Chef Guzman’s inspired dishes are generous enough for sharing as an appetizer to to accompany drinks.

Wolfslen’s Hummus with chili crisps, olive oil served with warm pita made in-house

Executive Chef Danny Elmaleh, inspiration to Wolfsglen Executive Chef, Fidel Guzman

Chef Guzman’s Bolognese mafaldine is braised for seven hours. This pasta is known for its wide ribbon shape with ruffled edges, and is made of talian imported durum wheat semolina, pasteurized eggs. Mafaldine, so the story goes, originated in Naples in the early 20th century. Its name honors Princess Mafalda of Savoy. (So these fancy ribbons are also called “little queens.”

Handmade Pastas are chosen and handled with care and heart. Other pasta dishes at Wolfsglen include Rigatoni Diavola and Cacio e Pepe.

Mafaldine or “little queens” pasta at Wolfsglen, Westwood

Entrées almost to an item include one intriguing twist so that you want to try them all. For example, the Pan Roasted Pork Chop has a togarashi-whiskey glaze. Steak Frites is dressed up with an in-house beef jus. Roast Chicken features aji verde and pea tendrils, Seared Salmon has a unique pineapple ginger glaze and miso potato purée. Seared Striped Bass arrives in its bed of coconut broth. Cauliflower Steak is elevated and transformed into a tempting global dish with curry and raisin chutney.

The Wolfsalen Burger layered with candied bacon and arugula with spicy aioli and perfect shoestring potatoes, skin on, needs only its picture to win over a diner. And when you ask for rare medium, you get rare medium. See the photo below.

The Wolfsalen Burger, layered with candied bacon and arugula, with spicy aioli, arugula

The Wolfsalen Burger, Westwood, where medium rare is medium rare to perfection

“Our goal is to welcome destination diners while we make this a neighborhood place for regulars, says Samuel Espinoza, General Manager. Espinoza uses all of his background experience in both restaurants and entertainment to make this happen.

Wolfsglen, Westwood “had me” at grappa that pulled out instantly when I asked

“We have music to suit every age taste, live entertainment plus a new sports viewing opportunity for Monday night football and , a lively bar and the best food,” he continued. ” Guests of any age feel welcome here. This goes from from families to college kids, 40 year olds on a date or after a date, and an older crowd that comes in earlier for lunch or dinner.

Wolfsglen’s bar program, originally created by Fernanda Hay, and now overseen by Bar Manager Edward Ruiz, offers a diverse range of perfectly balanced and playful cocktails and signature creations

Wolfsglen’s far ranging and creative bar program, overseen by Bar Manager Edward Ruiz, features lots of mezcal!

Signature cocktails star in Wolfsglen’s far ranging and creative bar program

The restaurant and entertainment spot is “the brainchild” of new hospitality team CFO Mark Garcia, Director of Operations Fernanda Hay, General Manager Sammy Espinoza, Chef Fidel Guzman, Sous Chef & Pastry Chef Moriah Castañeda, and Bar Manager Edward Ruiz.

Wolfsglen adds up to more than the sum of all its many parts that include history, culture, and cuisine, just as Westwood’s most popular places have in the past. We wish them all the luck in reviving Westwood, and we’ll be back!

Manager Samuel Espinoza and Wolfsglen **CFO Mark Garcia**, **Director of Operations**

Wolfsglen, 1071 Glendon Ave., L.A. 90024. For more information about Wolfsglen, hours and special events about Wolfsglen or to make reservations, call 310.208.1071 directly or visit www.Wolfsglen.com.

Project x Project’s PbP-LA Insider Success Story

October 5, 2023 Comments Off

(Gerry Furth-Sides) Project x Project’s PbP-LA evening was always one of my top three food events. It proved better than ever this year. The annual charity benefit continues to be exquisitely organized and presented. All proceeds benefit a single different charity each year.

The Project x Project Planning Committee board at Project x Project’s PbP 2023, and getting ready at Delhi Belly, Alhambra

Planning is key. With Delhi Belly in Alhambra, the planning committee visited the restaurant to become acquainted with Chef Sagar Ghosh and his food. Delhi Belly (@delhibellyla was a presenter in the VIP section on the upstairs level.

Board members planning meeting for PbP by Project by Project 2023 at Delhi Belly

Tried ahead of time, the Chef Sagar Ghosh’s panipuri – tamarind juice to pour in potato mash-filled semolina balls at Project x Project’s PbP 20

Tried ahead of time, the Chef Sagar Ghosh’s panipuri by the project x Project PbP board member members at Delhi Belly

Delhi Belly’s surprised and pleased guest at Project x Project’s PbP 2023

Project x Project planning board attention to detail is with every step. The Malai Mascarpone chicken kabobs are prepped in the kitchen and grilled over a fire on-site.

Board Member Kevin Wang helps Chef Sagar Ghosh, Delhi Belly, set up at Project x Project’s PbP-LA 2023

Meanwhile on the first level below, guests mingled, watched live entertainment and presentations and wandered among two rows of vendors. Samplings included traditional and cutting edge food and both non-alcoholic drinks like boba) and spirits.

The PbP event main level with double rows of vendors to the right, a stage front and center and an upstairs VIP section.

Vendors in the VIP exclusive section also included long-time Long Beach stalwart, Cave Prime Steak, Long Beach (@thecavesteak). The short rib was melt-in-the-mouth over a firm but creamy polenta. The booth was at the far end of the row of vendors to draw people to the back. The strategy was to place The Cave at the far end of the row so that the fragrant live cooking attracted guests. It worked.

A full meal from Cave Prime Steak, Long Beach (@thecavesteak) — with creme brulee for dessert — with smiles

Maker’s Mark (Amakersmark; Matchako (@drinkmatchako; Sans @sanandwolvesbakeshop ; Sunmerry Bakery (@sunmerryus); Thai Farmhouse (@thaifarmhouse and Simonette Restaurant @simonetterestaurant.

Thai Farmhouse Kitchen’s elaborate table at Project x Projects PbP 2023

Stars on the first General Admission level, including Cafe Dulce, are written up in //localfoodeater.com/exquisite-project-x-projects-asian-pbp-la-benefit/ They included artisans who are just now setting up brick and mortar place, such as the truly marvelous authentic French, Maison Matho (@maisonmatho), shown below

Authentic, scrumptious French sandwiches at new Maison Matho (@maisonmatho, Project x Project’s PbP 2023

(@eastsidecheesecakes); Emporium Thai ( @emporiumthai); Flurr Ice (@fluffice); Gogo’s Tacos (@gogostacosla); Hummy Soju Seltzer (@drinkhummy); Intercrew (@intercrewla); Jack Daniel’s (@jackdaniels_us); Kazunori (@ kazunori); Kirin Ichiban (@kirinichibanusa); Le Cou @lecoupe_friedchicken); Loose Leaf Boba (@looseleafboba);

626 Hospitality at Project x Project’s PbP 2023

Gem offered a dish right out of the current Asian holiday news of: Salted Egg Yolk Paste as the answer to parmesan cheese. And it does taste exactly like it!

Gem with a newsmaker Salted Egg Yolk Paste with Shrimp at Project x Project’s PbP 2023

Eveleigh (@theeveleigh and trendy Kato Restaurant (@katorestaurant), shown below also presented.

trendy Kato Restaurant (@katorestaurant), Project x Project’s PbP 2023

Other presenters included: Maker’s Mark, @makersmark; Makku & Soku, @drinkmakku; Nep Cafe + Gem Dining, @nep.cafe, @gemdining; Paderia, @paderiabakehouse; Salt & Straw, @saltandstraw; Santuari, @santuarila; Sanzo, @drinksanzo; Sunright Tea Studio, @sunrightteastudio.socal, @sunrightteastudio; Tasty Food 626; Teremana Tequila, @teremana; Top Tep, @toptep.popup; Wanderlust, @wanderlustcreamery; Wildwonder, @drinkwildwonder; The X Pot, @chubbycattle, @nikuxla; Yoju, @sipyoju, and Papille Gustative, @papillegustativela, below, with a healthy, refreshing cod liver salad.

Papille Gustative, @papillegustativela at Project x Project’s PbP 2023

The formal evening of luxurious indulgences is designed to raise awareness of Project x Project on a local and national level, primarily its mission to develop leaders through innovative philanthropy. The charity fundraiser, PbP is the perfect backdrop while guests enjoy sampling signature dishes, participate in a silent auction, and attend the highly celebrated after-party.

Guests enjoying a leisurely, delicious, productive evening at Project x Project’s PbP 2023

PbP-LA guests include guests from nonprofit organizations, elected officials, community influencers, and professionals from various industries to learn more about our 2023 campaign theme of Education Access and our beneficiary partner.

Proceeds fro Project by Project (PbP) 2023 benefit Hope Community Services to continue youth and senior programs. Founded in 1995, Hope Community Services, located in Orange County, has been instrumental in supporting the Vietnamese community by delivering educational programs, including youth summer camps, after-school tutoring, and senior English Second Language classes. PbP-LA looks forward to contributing to HOPE’s mission as they build pathways so that Vietnamese Americans and the AAPI community can not only survive but thrive in our beautiful nation.

Maker’s Mark Old Fashioned Cocktails at Project x Project’s PbP 2023

Project x Project’s Asian Exquisite PbP-LA Benefit

October 3, 2023 Comments Off

(Gerry Furth-Sides) When people used to ask me for restaurant recommendations, I would always suggest attending a charity food event to sample a variety of places. and a chance to meet the chefs or owners, plus benefit a worthy charity were reasons enough.

Project x Project’s PbP-LA was always one of my top three. It proved better than ever this year. Why? This annual PbP-LA tasting benefit is Asian, exquisitely presented, welcoming, leisurely and all proceeds go to a different charity each year.

Vendors at Project x Project’s PbP-LA 2023

My connection with PbP-LA came about when I met a founding board member, Mila Chan, at a dinner hosted by Andrea Rademan, a much missed self-styled culinary PR force. I recently found emails of mine over decades to Korean, Thai and Indian restaurant owners urging them to join up.

Project by Project’s Annual Plate by Plate PbP-LA, TenTen Rooftop, 2023. Photography by Steven Lam. Instagram @stevenlamphoto

Experienced catering company owner friend, Roberta Deen views PbP as “the best organized event” she had ever seen. In her words: “The event volunteers are more professional than paid professionals!”

The formal PbP-LA fundraiser evening is designed to raise awareness of Project x Project. Guests enjoy sampling signature dishes, participate in a silent auction, and attend the highly celebrated after-party.

Project x Project’smission: to develop leaders through innovative philanthropy. The idea is to invite nonprofit organizations, elected officials, community influencers, and professionals from various industries to learn more about our 2023 campaign theme of Education Access and current beneficiary partner. For more information, please see Project by Project (PbP)

The two-tiered, spacious venue at TenTen, Project x Project’s PbP-LA 2023

Project x Project members at PbP-LA 2023

Founded in 1995, Hope Community Services, located in Orange County, has been instrumental in supporting the Vietnamese community by delivering educational programs, including youth summer camps, after-school tutoring, and senior English Second Language classes. Details are below.

The evening also introduces guests to authentic traditional and cutting-edge eateries. Right on trend: artisans who excel at savory or sweet and started their story during and after COVID with online pick up and delivery only sites. Food, not the dish, stars here.

626 Hospitality’s Foie Gras Tartlets with Pomegranate Gelée at Project x Project’s PbP-LA

626 Hospitality‘s Foie Gras Tartlets with Pomegranate Gelée was a favorite bite (we had three). It not only made you want another one, but to know the story of the high energy chef-owners, just now moving into a brick and mortar store. We will be telling it here soon.

626 Hospitality’s Sake Kasu (ice cream) at Project x Project’s PbP-LA

Learning what the buzz is about: Portuguese Egg Tarts have been the darling dessert for the last few years. Paderia (@ paderiabakehouse)’s generous offering did not disappoint. The congenial hosts insisted on sending us off with a plate of cookies that turned out to be the best cookies of the year.

Portuguese Egg Tarts at Paderia (@ paderiabakehouse) at Project x Project’s PbP-LA 2023

Portuguese Egg Tarts + the BEST cookies at Paderia (@ paderiabakehouse) at Project x Project’s PbP-LA 2023

More on the first level: DK’s Donuts (@dksdonuts); Dr. Hops ( @drhops); East Side Cheesecake (@eastsidecheesecake). This level also showed the international nature of LA food and drink from New York cheesecake to Louisiana fried chicken.

(@eastsidecheesecakes); Emporium Thai ( @emporiumthai); Flurr Ice (@fluffice); Gogo’s Tacos (@gogostacosla); Hummy Soju Seltzer (@drinkhummy); Intercrew (@intercrewla); Jack Daniel’s (@jackdaniels_us); Kazunori (@ kazunori); Kirin Ichiban (@kirinichibanusa); Le Coupe Fried chicken (@lecoupe_friedchicken); Loose Leaf Boba (@looseleafboba); Maison Matho ( @maisonmatho)

Le Coupe @lecoupe_friedchicken) at Project x Project’s PbP-LA 2023

Other vendors includes Maker’s Mark (@makersmaek); Make & Soli (Adrinkmakku); Nep Cafe + Gem Dining (@nep.cafe, @gemding); Paderia (@ paderiabakehouse); Papille Gustative (@papillegustativela); Salt & Straw (@saltandstraw); Santuari (@santuarila); Sanzo (@drinksanzo).

Looseleaf boba Company at Project x Project’s PbP-LA 2023

Other vendors included: Sunright Tea Studio (@sunrightteastudio.socal); Tasty Food 626; Teremana Tequila (@teremana); Top Tep (@toptep.popup); Wanderlust (@wanderlustcreamery); Wildwonder (@drinkwildwonder); The X Pot (@chubbycattle); You (@siyoju.

Cafe Dulce’s Fudgy espresso brownies and smiles at Project x Project’s PbP-LA 2023

Hope Community Services has been instrumental in supporting the Vietnamese-American community by delivering educational programs. This includes youth summer camps, after-school tutoring, and senior English Second Language classes. The goal is for the new arrivals to “survive and thrive in America.”

Jack Daniels at Project x Project’s PbP-LA 2023

Asahi Beer (and a non-alcoholic one, too) at Project x Project’s PbP 2023

Eating on a Banana Leaf at Banana Leaf, Naturally

October 2, 2023 Comments Off

(Gerry Furth-Sides) Banana leaves are luxurious, graceful and playful even on a tree. As a mat for your food, they remain elegant, sumptuous and natural at the same time. Just look at the photos of the parties at Banana Leaf Southern Indian restaurant!

The flexible, beautiful banana leaf can hold an entire meal at Banana Leaf, Winnetka

In southern India, celebrating special occasions or festivals with a feast with food served on a banana leaf. The giant, deep green leaf makes an inviting “plate” or place for multi-course meal.

Goat on a banana leave at Banana Leaf Restaurant

The number of banana varieties is staggering. There are currently well over 1,000. That’s partly because bananas are grown in more than 150 countries around the globe.

In addition to south, east and west India, a few of the most prominent places are North Africa, southeast Asia, Mexico and South America and Hawaii.

Bananas grow in southern and eastern India

Wherever bananas grow abundantly, each culture makes use of the leaves as a mat. Banana leaves have a cultural, traditional, symbolic, emotional, ritual, mystical and spiritual significance in different cultures around the world.

So happy eating on banana leaves at Banana Leaf Restaurant, Winnetka

It has also become a very special mat, possibly because of the texture and color and simplicity. Its naturalness is seen and felt.

Chicken on a banana leave palette at Banana Leaf Restaurants

The health benefits are many. Banana leaves, when used in cooking, are a source of flavonoids, polyphenols, saponins, and tannins that are released when hot food is placed on them. This not only contributes to its medicinal value but makes them very hygienic to use.

The leaves are versatile for steaming, boiling, frying, baking, or grilling foods. They hold the heat in and protect the food from losing its natural flavor.

Banana leaf dining at Banana Leaf Restaurants

Banana plants take first place as a home remedy. They have been used orally or topically as remedies in folk medicine and some studies have demonstrated this medicinal potential.

The leaves contain an enzyme called polyphenol oxidase that produces L-DOPA that counteracts the action of free radicals. It is used in the treatment for Parkinson’s disease.

Banana leaves have proven to be an excellent source of rutin, which modulates glucose homeostasis. This makes it is a good candidate for the development of anti-diabetic drugs.

Timeless, contemporary Gulab Jamun on a banana leave at Banana Leaf Restaurant

Another indirect health benefit is that the leaf’s waxy surface prevents dirt and dust from sticking to it. The method is fascinating. The leaves are cleaned, cut into smaller pieces, and run over a flame to make them pliable and maneuverable. This also melts the wax and releases the natural oils which make them fragrant, shiny, and glossy.

Dining fun on a banana leaf at Banana Leaf Restaurant

To find out more details about planning or attending a banana leaf party at Banana Leaf, and for directions, please see: bananaleafla.com

Beachcitiessocialrb.com…1406 S Pacific Coast Hwy, Redondo Beach, CA 90277

701 W. Cesar E. Chavez Ave., Suite 107, Los Angeles, CA 90012. (213) 372-5590

Breakfast on a banana leaf at Banana Leaf Restaurants

The French Flair in INDIgo’s Regional Indian Food

September 25, 2023 Comments Off

(Gerry Furth-Sides) There’s a new burger in town a few blocks from the ocean in Huntington Beach. But don’t let that fool you. What makes these burgers at INDIgo modern Indian Bistro so special: they are butter chicken in brioche, inspired by the French culinary school training and white table cloth dining experience of chef-owner-Executive Chef Sagar Ghosh and Partner- Chef Sourav Biswas. The story is below.

The sumptuous butter chicken slider and crispy fries at INDIgo in Huntington Beach

The town known as “surf city” loves loves the beach and loves hand-held food. I had a chance to show off Chef Sagar’s cooking to celebrity cookbook author, MJ Hong. She is in the feature photo. Follow her and watch her lively video of Chef Sagar making the naan //www.instagram.com/lovekoreanfood_/

Here finesse and French culinary training goes into making every dish gourmet. More flavorful and moist chicken pieces are served because the thigh is used rather than the usual breast and is prepared in a sauce. The brioche bun is soft and an easy bite with the tender butter chicken. A $10 slider with fries is as satisfying as a burger twice the price.

Dining outdoors in the fresh ocean air at INDIgo in Huntington Beach

Even the naan at INDIgo is thinner and crispier and lighter than most (without crumbling). It not only defies the five-minute out of the tandoor rule but holds for hours.

This image has an empty alt attribute; its file name is IMG_4760-1.jpeg — Chef-owner Sagar Ghosh at INDIgo in Huntington Beach

Chef Ghosh’s secret comes with the use of less baking powder and soda. hef-owner Ghosh finishes off the fresh naan with ghee (clarified butter) at INDIgo in Huntington Beach to make it more buttery.

Even the names of the naan sound tempting: Ghee Garlic, Garlic Truffle, Rosemary Garlic, Butter and Chili Cream Cheese. Watch on the restaurant instagram how naan is made in the tandoor. There is also a bread stuffed with serrano pepper, Philadelphia cream cheese and a whole wheat bread called Roti.

Naan is crispier, lighter and thinner than most at INDIgo, Huntington Beach

The dishes appeal to all taste palates. Many of the dishes can be made in vegetarian or protein versions. And the level of spices can be adjusted from mild to extra spicy.

The korma is one of our favorites in this category. Korma can be prepared as a chicken rich and creamy boneless chicken curry, or with cauliflower, for example, For more on this regal dish with a fascinating history see: //localfoodeater.com/delhi-bellys-navratna-nine-gems-korma-lives-up-to-its-name/

Veggie korma at INDIgo in Huntington Beach

Guests have the choice because each of the elevated Indian dishes are prepared individually in the open kitchen headed up by Chef Ghosh or Executive Chef-Partner, Sourav Biswas.

My standard bearer and favorite saag paneer is tempered spinach puree and “cottage cheese.” What makes the saag paneer outstanding at INDIgo is that it is absolutely fresh and quickly blanched to keep its color. The blanching is how the French technique transforms the dish.

My “medicine” and my immediate pleasures, saag paneer, at INDIgo in Huntington Beach

Creamy, silky stuffed eggplant at INDIgo in Huntington Beach is another elevated dish. The spices are so complex that the taste profile changes at it is eaten, with a subtle spark of pepper at the end. Chef Sagar explained that is because the fresh spices are roasted and ground to become a beautifully textured paste for the dish.

The light, refined rice at INDIgo, Huntington Beach

Even the popular, delicately spiced samosa tastes better this way. Here the fried pastry holds a potato filling. It is served with tamarind and cilantro chutney.

Crisp, freshly made classic Samosas at INDIgo in Huntington Beach

Perfect starts: samosas and Panipuri at at INDIgo in Huntington Beach

Casual and formal party trays can be created for all occasions. With his culinary and hospitality training in the renowned Delhi area of India and his experience worldwide, almost any dish can be elevated.

Below are the Panipuri all dressed up for a wedding. The beautiful enclosed patio setting at IINDgo near the beach, makes a beautiful party setting right at the restaurant. There is plenty of free parking as well.

Pani puri dressed up at INDIgo Huntington Beach

Rotating lunch specials are on the menu. The buffet is back by popular demand. A generous variety of dishes are offered.

The buffet right inside the door is back by popular demand at INDIgo in Huntington Beach

Chef Sagar Ghosh was awarded one of Best 12 Asian chefs, 2023 Asian Pacific Month. He is a VIP presenter for 2023 Project x Project. His flagship restaurant was awarded 2023 Best New Restaurant of the Year in Alhambra this summer.

Both chefs are Culinary School graduates with years of training and professional experience working together. It serves them well: both are equally adept at handling the front or back of the house.

The modern Indian Bistro Menu includes historic northern and southern classics. All food is prepared in an airy, open kitchen complete with a new tandoor. It is only one of a handful of eateries in the country to offer this assortment.

Chef Ghosh has already earned a reputation for his elevated, regional Indian cuisine as the opening chef at Arth in Culver City and for developing the Indian celebrity-chef driven Tulsi Indian Eatery concept with Biswas.

The INDIgo menu is reflective of a fine dining white tablecloth restaurant, and yet has café prices. Prices become even more practically priced because dishes are designed to be shared or as an entire individual course.

Categories include SOUPS, SALADS & RAITA ($9); SMALL PLATES ($6-9), SHARABLE TANDOOR STARTERS ($14-$16), PLANT BASED & VEGAN, VEGETARIAN ($15-$16), MEAT & SEAFOOD CURRY ($16-17), HAND CRAFTED TANDOOR BREAD, RICE AND DESSERT

INDIgo Modern Indian Bistro, 21020 Beach Blvd, Huntington Beach, (657) 301-2013

Ethnic Food Stars in First taste OF PASADENA!

September 25, 2023 Comments Off

(Content courtesy of Taste of Pasadena, Gerry Furth-Sides photos) Ethnic food cuisine takes front row and center as Pasadena magazine debuts the Taste of Pasadena 2023. A wide array of carefully curated culinary offerings plus handcrafted cocktails will be offered, along with live music.

The Raymond 1886 brings “old Pasadena sumptuous elegance to **Taste of Pasadena 2023**

This inaugural celebration will take place on Friday, October 6th, 2023, at the Pasadena Convention Center Historic Exhibit Hall C, running from 7:00 pm to 9:30 pm. With a community as elegant and as welcoming as Pasadena it promises to be perfect.

Pez Cantina will be featured in the **Taste of Pasadena 2023**

Pez Cantina, famous for fresh fish and vibrant food will be featured in the **Taste of Pasadena 2023**

Some of this year’s Taste of Pasadena 2023 participating Restaurants include Arth Bar + Kitchen, Cabrera’s Mexican Cuisine, //Celestino Ristorante, Champion’s Curry, Engine Co. No. 28, Farina Pizza, Granville, Great Maple, Lunasia Modern Dim Sum & Cuisine, KAVIAR, //Pez Cantina, The Luggage Room Pizzeria & La Grande Orange, The Raymond 1886, Santa Anita Park, Twohey’s

Wildly delicious food and fun to match: The Celestino Ristorante family will be featured at the Taste of Pasadena 2023

2023 Desserts include Beard Papa’s Pasadena, (the super friendly) , //Bertha Mae’s Brownie Co. Esther & Olivia BouqCakes, I Like Pike Bakeshop, Marsatta Chocolate, Ms. Rhonda’s Crack-N-Pop, and Nothing Bundt Cakes and more.

Bertha Mae’s Brownie Co. will be featured in the **Taste of Pasadena 2023**

Wines will be poured by Adobe Road Winery (Sonoma County), Bernardus Winery (Carmel Valley), Bouchaine Vineyards(Carneros Napa Valley), Defiance Vineyard (Paso Robles), The Mill Keeper by Gamble Family Vineyards (Napa Valley), Tercero Wines (Santa Barbara), Vino Los Angeles (Mexico), Wilson Creek Winery & Vineyards (Temecula Valley), and more.

Spirits, Cocktails, Beer, Music, and Special Experiences courtesy of Acqua Panna, Cerveceria Del Pueblo, Balcones, Corbin Cash Distillery, Casa Azul Tequila, Dough Ball Whiskey, Frey Ranch Farmers + Distillers, Knox & Dobson, Mezcal 33, Old Hillside Bourbon, Rancho La Gloria Tequila, Shelter Distilling, and many more.

The unique cocktail mix, Knot & Dobson will be featured in the Taste of Pasadena 2023

Ticket Information: The inaugural Taste of Pasadena will take place on Friday, October 6th, 2023, at the Pasadena Convention Center Historic Exhibit Hall C from 7:00 pm to 9:30 pm and this is a 21+ event. General ticket prices are $85 ($100 at the door the day of the event). Early Bird Pricing is available for $60 until Friday, September 22nd, 2023. For more information and to get your tickets today, please visit //Pasadenamag.com/taste.

Follow Pasadena magazine for the latest updates on Facebook @PasadenaMagazine and Instagram @pasadenamag

Pasadena Magazine is a bi-monthly lifestyle publication covering the people, institutions, and businesses of Pasadena, and the surrounding San Gabriel Valley. The publication covers food, arts, culture, real estate, design, and entertainment.

“The Taste of Pasadena is … a celebration of culinary excellence, culture, and community,” says Malina Saval, Editor-In-Chief for Pasadena magazine. “This event promises an unforgettable evening of delectable experiences, featuring unlimited tastings from top chefs and renowned restaurants encompassing the San Gabriel Valley and beyond.”

Special Partners and Sponsors: AbilityFirst, Pasadena Convention Center, Visit Pasadena, Sodexo Live!, Pasadena Chamber of Commerce, Yelp, and Viva LA.

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Gerry Furth-Sides