Gerry Furth-Sides

Greek Wines from Wildly Popular Santorini Island

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(Gerry Furth-Sides) Santorini, often described as the ultimate of  the hundreds of Greek islands with whitewashed buildings tumbling down the dramatic hills to a pristine, turquoise ocean.  I speak from experience.  Fact:  sunsets have earned a reputation for being so spectacular that the price of a house is influenced by the view of these sunsets from its roof.

Santorini: the ultimate of all the breathtaking Mediterranean islands

Who would suspect with this view that this most popular of islands for its beaches and clubs has been making wine for over 3000 years?    It turns out that the very dramatic rocky landscape, which plunges sharply down to the sea, is also the foundation of these unique  Santorini wines.  That’s because a mammoth volcanic eruption between 1645 and 1500 B.C.  resulted in superb volcanic soils  in which the grapes are grown.  Santorini also happens to be one of the few self-rooted vineyards in the world with close to forty native varieties of grapes.  With Greek ingenuity and know how, the vines lay low to the ground in round baskets made from the vines themselves protects them from the high winds.

We already tried and wrote about wines from Santorini but this is the first time learning about the vineyards. See the story at:  //localfoodeater.com/new-georgos-wine-half-california-half-greek-like/

Wine glasses at Republique Restaurant ready for the Santorini wine tasting that was part of a world tour

The result is bright wines with a pleasant acidity and a distinctive touch of minerality from the volcanic soils in which the grapes are grown.  Most of the wines are white, made from Santorini’s premier wine grape Assyrtiko along with two other local grapes, Athiri and Aidani.

The light yellow color of the white Santorini wine is so rich it almost looks like olive oil.  Santo sparkling brut 2015 is made in the traditional Champagne method and 100% Assyrtiko.  It is the first assyrtiko sparkler produced by a Santorini winery in Santorini.  The bone-dry yet fruity Santorini Assyrtiko 2018 paired with a round of tuna tartare would work well with any fish or seafood, and even  stand up to a spicy Asian cuisine.   Favorite in the group was the  golden Assyrtiko Grande Reserve 2017, saturated with flavor, aged in oak, was outstanding among the Santorini wines.  Another favorite of mine was the Vinsanto 2012 made of sun-dried grapes and aged in oak for three years with an 85% Assyriko and 15% Aidani composition.  It was perfect on its own as a dessert wine because it is as rich as a liquor, it also has a hint of Greece’s prize honey and raisons and would complement most desserts.

The light yellow color of Santorini white wines, so rich it almost looks like olive oil

Santo sparkling brut 2015 is made in the traditional Champagne method and 100% Assyrtiko.

The bone-dry yet fruity Santorini Assyrtiko 2018.

The golden Assyrtiko Grande Reserve 2017, saturated with flavor, aged in oak, was the favorite among the Santorini wines.  

As a dessert wine or to accompany a dessert, the Vinsanto 2012

République chefs featured Greek tomato paste and fava beans in original appetizers  and ones from their catering menu.  Big eye tuna tartare with Santorini tomatoes and kaluga caviar; Gioia burrata toast with Santorini favas  and Périgord black truffle.

The menu of Santorini Volcanic terrior featuring tomato and fava beans

Big eye Tuna Tartare with tomataki santorinis PDO Santorini

Gioia Burrata Toast with Santorini  PDO pesto

The light Santorini white wines stood up even to Potato and Leek Beignets on a bed of potatoes

The Diamond Wine Importers website provides information on Santorini wines including a glossary of Greek wine varieties, and a photo gallery showing how Santorini’s dry-farmed grape vines are trained to grow so close to the soil on Santorini’s location in the South Aegean, is shown on the map below.  And while many wonderful wines from overseas are introduced to us here in America, there is nowhere to purchase them.  But the Greeks have covered this with a list of  Greek wine distributors throughout the United States.

Santorini third box up from the bottom

Greek know-how even enables farmers to utilize the outstanding climate on the steep hills, where fava beans and tomatoes rival the famous Greek olives.  To increase public awareness, a three-year international campaign called “Unbox Santorini Volcanic Terroir”  is underway with a focus on PDO agricultural products or Protected Designation of Origin.  Funded by the European Union and Union of Santorini Cooperatives “Santowines,” this campaign focuses on wine, fava beans and Santorini tomatoes.

The tourist draw adds to the allure of the wines with Santorini home to hundreds of restaurants, bars and cafes in which to drink wine.  Industrious, gnarled old men even sell their home-made wine in plastic water bottles on the street.  Epharisto!

Destination Dining at Koftegi Grill and Bakery in Little Arabia

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(Gerry Furth-Sides) Four years ago, a little bakery known for Lebanese flatbread, Al Sanabel, was already thriving in a Strip Mall in Little Arabia when it added name,  Koftegi Restaurant, in a new sign on the double store front restaurant window.  Owner-chef, Mehmet Kaplan, who took over the bakery, added a Turkish Mediterranean cuisine menu with köfte as the star.  Kaplan knows what people like.  This chef from Istanbul also headed culinary tours in Turkey.  So Mehmet makes the dishes in what is known as Istanbul style. We learned his story last week, thanks to internationally well-known writers, Faye and Yakir Levy, who arranged a wonderful group meal and interview.

Koftegi and Al Sanabel, with new lively logos and a double storefront space, now offers both baked goods and savory dishes

Mehmet’s secret is that he chops rather than grinds the beef for the grilled patties for what Mehmet feels has better texture.  The term for it is “butcher style.” The chef adds Red bell pepper, onion, salt, pepper and cumin to the köfte.  Babaganoush (grilled eggplant mashed with tahini), a house salad and pita complete this dish.  It is also available as a more formal casserole with tomato and garlic sauce, or stuffed with Kashkaval cheese, a semi-hard cheese aged for six months with a piquant, spicy and somewhat salty taste after six months of again that has a slight hint of olive oil.

Simit, Turkish sesame-coated bread ring was also popular at the original Al Sanabel Bakery

Köfte, Mehmet’s butcher style hand-chopped beef- served with rice pilaf and grilled tomato.

Mehmet has incorporated Al Sanabel’s flatbreads into his menu.  There is an entire section of classic Turkish Boats, a Turkish style “pizza” in the shape of a canoe boat.  Mehmet added his own touch to is by creating the  Juju’s Boat, with muhammara (spicy walnut sauce), doner (vertical-grilled beef) and Kashkaval cheese.

Juju’s Boat, the popular Turkish style “pizza”was the group favorite

Mehmet Kaplan, Koftegi owner, took time out from a busy afternoon to answer our questions.  But he would not sit down.  The owner of the four-year restaurant laughed,  “I am so tired that if I sat down, I would not be able to get up again.  He runs the place, front and kitchen, with a small staff that makes it look effortless, seemingly in two places at once.  Even with counter ordering, cooking and packing orders or taking dishes to the tables in the double-storefront space requires a lot of work because it is rarely empty, even between lunch and dinner when we were there.

Mehmet Kaplan, Koftegi owner

Babaganoush

Tabbouleh – Salad of bulgur wheat, finely chopped parsley, tomato and onion dressed with olive oil+lemon juice on a large romaine lettuce

Manakish (Flatbreads) head a menu section. They are topped with cheeses and spinach, and meats like turkish Soujuk (sausage)

Delivery as well as take out is available

Why “Super” Super Tuscans are like “Super” Yams

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(Gerry Furth-Sides) Bold Italian Super Tuscans are like yams.  Why?  Because they both were named by savvy marketeers.  And how grand.  They are both extraordinary additions to the food and wine world.

The Super Tuscan story is not atypically Italian, with layers and layers that involved centuries of vintners, international marketing and the Italian government.   On the simpler side:  all yams in the United States are sweet potatoes, but to distinguish the finer quality, deeper colored and finer textures ones, a smart distributor names them “yams,” Red Garnet Yams to specifically denote the ones deeper red-orange color.

Engaging, entertaining and informative,Gold Pin professional sommelier Diego Meraviglia. This was the first seminar, where I ran to buy a bottle.

Engaging, entertaining and informative,Gold Pin professional sommelier Diego Meraviglia told the story.   Most likely most wine lovers know it, even the most elementary.  But he told it in such an informative way I ran to buy a bottle immediately after the seminar.

True: Marketers coined the term  Super Tuscan  in the early 1980’s with a need to describe a special red blend from Tuscany, unique because it may include the use of non-indigenous grapes, particularly Chianti, Merlot, Cabernet Sauvignon and Syrah.  True: Tuscan in origin, but international in spirit, “Super Tuscans“ have represented some of the best bottlings to leave Italian soil, world-bound.

Diego Meraviglia shed new light and clarity on what many consider an often incorrectly described Italian wine category.  He first laid the groundwork in history by extolling the praise of  the heavenly, fertileTuscan region, where they can grow anything.”   And, he emphasized, “in the 1400’s and the 1500’s when they were more like their own country, Tuscans were rebels; they were innovators.  And Sienna was a  fierce competitor with equally blessed Firenze.  “They shared the same terroir with Sienna, super rich in limestone with the climate containing the perfect  coolness of the mountains and the warmth of the Mediterranean, so the product was of the highest quality.

This was also Etruscan territory.  The Etruscans were great farmers, great farmers.  But they were terrible fighters, laughed Meraviglia.  Note: The Etruscans were also excellent hydraulic engineers, who were so sophisticated they initially reclaimed part of marshy plains near the sea, and used it for agriculture.  Rome, on the other hand, possessed excellent fighting skills.  So they did a deal.  The Etruscans traded their culinary secrets in return for Roman protection.  This was to the extent that Rome is often credited with being the first to make great wine.

In an effort to deal with a slow bureaucracy in changing the wine law of Italy during the 1970’s, winemakers began mixing ‘unsanctioned’ wine varieties (like Merlot) into their blends to make high quality wines. The legal system eventually yielded in 1992 with the creation of IGT, a new designation that gave winemakers the ability to be more creative.

So why the big fuss now? By the 2000s, however, the Super Tuscans faced three challenges. Firstly, the “brand”, was diluted. Everyone (and their cousin!) was introducing so called “Super Tuscans” to the market and overall quality deteriorated badly. Secondly, the true Super Tuscans became quite simply unapproachable. An Ornellaia Bolgheri Superiore can easily cost upwards of $400 in a restaurant. Finally, and perhaps most importantly, wine enthusiasts started to shun the use of international varieties looking for a return to the native varieties of a terroir. For all these reasons the moniker is not used as much. The truly greats are still thriving but they don’t necessarily present themselves as Super Tuscans. Tignanello, Sassicaia, Ornellaia, Solaia, Le Pergole Torte are all amazing wines with certain vintages commanding impressive demand and prices.

The passion for winemaking, the attention to detail and the relentless search for innovation in different forms is the true gift of the Super Tuscans to the Italian wine world. New winemakers may choose to focus more on native varieties or rediscover the true value in traditional blends, but the constant search for a great wine as an expression of a winemaker’s passions and terroir at their disposal remains.

The first and probably the most famous super Tuscan wine is called “Tignanello.” Antinori created it in 1971.   These days, Tignanello is a blend of 80% Sangiovese 15% Cabernet Sauvignon and 5% Cabernet Franc. Tignanello costs about $80 a bottle, although other good Super Tuscans are available as low as $20.  We found an excellent one for $11.

Super Tuscan Wines which were about 40 years ago continue to be popular and continue to improve

Hearty Super Tuscans are perfect with substantial Italian cheeses, fruits, nuts and breads

Le Sughere di Frassinello

Guidalberto toscana Tenuta San Guido

Sommelier Diego Meraviglia also holds the title of Vice President and Director of Education for the North American Sommelier Association, a non-profit organization directly affiliated and partnered with the Italian Sommelier Association (AIS – Associazione Italiana Sommeliers).

Born and raised in Northern Piedmont, Diego Meraviglia relocated to Los Angeles in 2005.  He is one of the founders of the North American Sommelier Association, where he is in charge of the educational curriculum and teaches several courses across the U.S. and Canada.

Yasmin Fahr on Keeping It Simple – and Sensational with One Pot Recipes

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Keeping It Simple author, Yasmin Fahr, is as delighted with her favorite foods as she is to share them in her book recipes and demos

Yasmin Fahr is as excited about sharing her passion for her favorite foods as she to share 60 easy, efficient one-pot dinners preparing them that look and taste elaborate in her new book KEEPING IT SIMPLE.  Her exuberant smile tells the whole story. And Yasmin’s fun idea of the time it takes to ‘whip up a meal” is about the time it takes to have a glass of wine, or two!”

Yasmin’s easy-to-make dishes are colorful, impressive and healthy – and her book KEEPING IT SIMPLE is practical

The book is also practical since Yasmin uses one item used several times, such as her very favorite, feta cheese (and our’s).  She uses Feta cheese, for example, in both an appetizer or side dish, Garlicky Romaine Summer Salad, and in the wholesome, mediterranean  Baked Feta (p. 35) with Steamed Chickpeas, Kale sprouts and pepitas) is unexpected and yet universally appealing and could be used in the same meal.

Baked Feta (p. 35) with Steamed Chickpeas, Kale sprouts and pepitas) is unexpected and yet universally appealing. It features a Yasmin favorite: feta cheese, here in big, tactile slabs

Mushrooms and Ricotta Toast (p. 56) with a glorious topping of unusual mushrooms and the surprise of ricotta cheese could be an appetizer or side dish

Other favorites of Yasmin include lemons, fresh herbs and cumin.  Lemony Orzo with Prawns, Asparagus and Feta (p. 107) is also an example of why Yasmin loves lemons so much because, she says, “they add a bright acidic note to a dish in such a special way.  This dish is prepared more quickly with Melissa’s Peeled Garlic and seedless lemons.

Impressive and sumptuous described the one-dish Curried Vegan quinoa with Broccoli and Lemon-tahini Dressing dish, with Melissa’s already cooked Quinoa, seedless lemons and kale sprouts makes prep and cooking time go even faster.  This could be a dish served in a dutch-oven or cast iron pot, two pieces of equipment Yasmin recommends in her short list.  “Besides being multi-use pans and pots, they will also last a lifetime,” she adds.

Yasmin’s Curried Vegan Quinoa with Broccoli and Lemon-Tahimi Dressing (p. 140)

Carrying the theme of lemon through is Yasmin’s Lemon-Saffron Chicken Kebabs (p. 29) with seedless lemons, Melissa’s flavorful Baby Heirloom Tomatoes and Organic Red Onion. My own (definitely not a cook at the time) dad used to prepare simple marinated kebobs for parties that always added a “wow.”  Marinading the kebobs overnight add “a ton of flavor” and also means that a meal is ready after a day at work or party shopping. Tomatoes are also blistered – “any Iranian restaurant will feature this show-off”, she laughs. Grilling lemons are also a tasty, gorgeous way to serve this or any other citrus.

This is exactly Yasmin’s intent: to add time-saving tips to an experienced cook’s repertoire to encourage the beginning cook.  To this end, she includes an insightful section on SHORT-CUT COOKERY advises using flavor-packed condiments, such as miso or curry pastes, mustards that “do the heavy lifting” for you.  Marinades add an ethnic flair.  And a way to make very, very expensive saffron more practical is to grind it, according to Yasmin!

Yasmin’s Lemon-Saffron Chicken Kebabs (p. 29) with seedless lemons, Melissa’s flavorful Baby Heirloom Tomatoes and Organic Red Onion. Be sure to wet the skewers before adding ingredients so the ingredients char, not the stick!

Yasmin’s life  seems from early on to be directed toward food and recipe writing based on her own experiences.  Her background is Persian, a cuisine that is “very time-intensive,” she explains, but at the same time it is a culture that is very  much family-oriented so mealtime with everyone present was always very important.”  Her book would have come in very handy at home because her mom, Shifteh Fahr,  “cooked to feed us, ” Yasmin laughed.  Dinner on the table on an everyday basis was expected and for Yasmin, “food became an expression of love. ” The love of cooking includes her father and sister both being dedicated cooks with her sister now in the profession.

Everyone’s favorite, 30-Minute Green Chicken Chili (p. 72) with sweet onion, jalapeños, Poblano Chiles an tomatillos. The most unique chili in the world, sprinkled with just the right amount of peppery flavor throughout

Colorful, flavorful garnishes on a fun do-it-yourself platter add to the allure of the chili dish

Very Persian, very mediterranean, sliced tropical fruit makes the perfect dessert to a hearty meal

Exuberant Yasmin is one of those people who appreciated every class and job, and at the same time is flexible to change course instinctively She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. She wrote a weekly one-pot recipe column for Serious Eats (that I followed!) while working as a luxury hotel and fine dining restaurant inspector for Forbes travel Guide for four years, on three continents, which gave her a worldly perspective on flavors and tastes.  Her writing and recipes have appeared online and in print publications such as The Kitchn, Epicurious, TASTE, Bon Appetit, Food & Wine.

French-Flavored Classic British Wooden Toys Invite Kids to the Kitchen

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(Gerry Furth-Sides) Le Toy Van British Wooden Classic Toys Introduce Kids to the Kitchen Le Toy Van a small, second-generation run company that shows its “passion about play” in imaginative wooden toys designed in London with a French flair since the first Le Van started it in 1995 when he made his first dolls house.   Son Steven is in charge these days.  Le Toy Van toys are designed to encourage developing senses for young, growing imaginations.

The toys are remarkably detailed and are delightfully tactile so they continue to feel as inviting as they look. Each of their wooden playthings are also supremely eco-friendly, long lasting and pleasing to the eye.

/letoyvan.com/collections/role-play-cooking-wooden-kitchens.  The company believes in community so it includes local kids in their toy design process and have worked with trusted suppliers with ethnical work practices from the beginning. Ethically made from sustainable, tactile Rubberwood, our uniquely designed, multi-award winning, hand finished toys are a true investment in play for generations to come.

Global toymaker Le Toy Van creates stylish wooden toys that spark imagination without the use of technology.  The family company, based in London, believes that the short timespan of childhood should be enjoyed to the max. And now is the perfect time to scoop up any of these Top 13 Toys from craftsmen that have been spreading joy for 25 years (1995-2020) with an added French flair!

Le Toy Van uses and replants a by-product of the rubber industry, Rubberwood, which we, amongst other woods, recycle into wonderful, eco-friendly, high-quality wooden toys.   This it easy for the wooden toys and games to bring multiple learning dimensions to their plastic and digital counterparts, with their different weights, shapes, sizes and textures.

With wooden toys, little ones experience a Montessori-style learning experience, excellent for their cognitive development.

Since 1995, Le Toy Van’s wooden toys and most packaging have been biodegradable, with the aim to be 100% plastic free by 2021.

Conscious of our carbon footprint, we work hard to make sure that our wood comes only from sustainable forests, supporting local farmers and their communities, pledging to replant and replace what will become beautiful toys.

We choose our places of production very carefully and carry out frequent, rigorous audits. Our toys are handmade only at certified ethical factories, therefore providing careers opportunities and great conditions of work for local families.

We invest our time, energy and passion to ensure we pack all of our wooden, eco-responsible toys with layers of discovery, so that they become a real investment in play for generations to come.

Discover these whimsical Top 13 Toys online now at Amazon. Choose from pretend-play wood toys like a Vanilla Birthday Cake or the Mixer Set to “make” it. Stacker toys, a doctor’s set, whimsical vintage phone with old-school rotary dial or card machine–all are sure delight a child’s imagination.   Use the direct link for easier access: //www.amazon.com/Honeybake-TV182-Letterbox-Harvest-Vegetables/dp/B00893HHJ2/ref=sr_1_1?crid=11D1N8OINN8CE&keywords=le+toy+van+vegetables&qid=1580761964&sprefix=le+toy+van+veg%2Caps%2C157&sr=8-1

Making Sushi with Expert Erwin Angeles of Kihon, Naples

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One end of the Asian New Year buffet

(Gerry Furth-Sides) Erwin Angeles relaxed with the other guests and  made small talk about the enormously long buffet filled with holiday dishes at Cary Huynh’s Asian New Year gathering in the Pasadena foothills. Dressed in a crew neck sweater and slacks, he could have been a college professor.  But after his sushi demo, we could not imagine this owner-chef of Kihon sushi restaurant in Naples, California in the Long Beach area in anything but a chef coat, wielding a very sharp sushi knife.

Erwin has as low-key, dry a sense a humor as his fine sake is the opposite.  He told us right at the start that “Sushi means rice with vinegar.”  When asked about various types of wrapped fish that is billed as sushi, he had one answer; “ If it doesn’t have rice or vinegar, it’s not sushi.”  Kind of like the popular trend of making Hummus (which translators into chickpea) without chickpeas or “rice” out of cauliflower.

He learned from the best, his mentor, CEO/Owner of Katsu-ya Group Inc. As one of only a small select group of Master sushi chefs in Los Angeles, Chef Katsuya Uechi brings culinary artistry and restaurant operations to the world. Katsuya Uechi was born and raised in Okinawa, Japan.

The concept of sushi (fish wrapped in rice and seaweed) started out as a method  to keep fish from spoiling quickly.  At first, salted fish was wrapped in fermented rice.  The rice “wrapper” was discarded before the rice was eaten.    Sushi was developed in Southeast Asia and southern China, before being introduced to Japan. Talk about successful packaging and marketing since Japan is now most closely associated with this delicacy.  Eventually  techniques to eat the rice by seasoning it  took over from using rice vinegar to ferment it.

Erwin made another point clear, a behind-the-scenes technique which chefs would know.  The essence of the rice is its center.  So the rice must be rinsed enough times to take off the outer layers.  Carefully, carefully, to not break it.  Next the rice is soaked and drained.  It is then cooked in a rice cooker, and cooled down so it will not bend or break when handled.

Erwin had already heated sugar and salt to add to the seasoned rice vinegar.  This is done with much attention to detail so that each individual grain coated.

We were in glorious, warm, enviable Los Angeles in January in bright sun.  So what would be more appropriate than a California Roll – which are not popular internationally as well as in Japan.  It is filled with very coastal state staples:  surimi fish known as imitation crab, avocado and cucumber  spicy tuna roll and cucumber roll.  Leave it to contemporary chefs to play with this dish and use a nori wrapping or turn it “inside out” with fluffy white rice showing


Erwin made another staple which has has all the ingredients to make up umami:: Spicy tuna roll (yellowtail tuna, smelt roe, green onion and spicy mayo flavored with chili paste, sugar, mirin (sweet cooking wine) and vinegar).  Erwin’s twist is adding chili sesame oil.

Erwin’s principles are sound and he follows them at his restaurant, Kohon: When eating sushi, think of the fish and the rice. Can you taste the quality of the fish, the freshness? Is the fish coming from the right region of the world during the right time of the year? Is it prepared and filleted at proper time before serving? The rice must also receive the proper amount of attention to detail. Is the density of the rice perfect; or does it fall apart when holding it with chopsticks? Does rice have the right amount of salt, sugar, and vinegar?
It takes years of dedication, thought, and practice to master these fundamentals.

“When a sushi restaurant cannot meet these standards, they will resort to covering up the true essence of the sushi with multitudes of sauces, smashing together various fishes and ingredients, hoping to distract the customer from its true taste and lack of attention to detail.

“We believe in the fundamentals ‘kihon’ of good sushi – use high quality ingredients choreographed with beautifully prepared fish and rice. Never hide the true essence of sushi with too much sauce. Most of all, pay attention to the core of beautiful sushi – the fish and the rice.

Valentine’s Day “Wild” Ideas 2020

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While boxes of chocolate are the typical go-to for Valentine’s Day, why not spice things up with some appetizing beef jerky? Old Trapper Smoked Products are handcrafted from the most savory and highest-quality protein. The end result is a take-anywhere healthy snack that is low in calories yet high in protein – the perfect fuel or recovery snack! Each 1 oz serving contains only 70 calories, 0 grams of fat and 6 grams of carbs.

The ingredients behind the company’s 50 years of success are as short as its actual ingredient list: lean high-quality meat, quality seasonings, real wood-fired smoke and a hands-on manufacturing process.

Watch a romantic film that is your state’s favorite this Valentine’s Day.  In fact, Comaritech just published a study to find the most popular romantic comedies in each state using data from Google Trends. California’s favorite is Clueless

Must-see modern classics won the day in Utah, with our favorite, Groundhog Day, on top.  I’ve seen it a dozen times and it was the number one pick ad when spoofed on the 2020 Superbowl prove its long-standing.    I have only seen the charming Hitch of the runner-ups: Crazy, Stupid, Love, The 40-Year-Old Virgin, How to Lose a Guy in 10 Days and the charming Hitch. Vermont viewers favor Christmas-y classics with both Love Actually and The Holiday.

The majority of rom-coms winners are from the past four decades.  A handful of older classics also made it to the top.

  • His Girl Friday – Popular in Michigan, Minnesota, and North Carolina, His Girl Friday (1940) is a screwball comedy featuring Rosalind Russell and Cary Grant as ex-husband and -wife, newspaper editor and investigative reporter, with Grant trying to split up Russell and her new fiancé.  The movie is additional funny for the ridiculously fast pace and number of words that sound like a typewriter clacking away.
  • Roman Holiday – A must-see in Virginia, Roman Holiday is a 1953 classic starring Audrey Hepburn, Gregory Peck, Eddie Albert and Rome.  Visiting Princess Hepburn, runs away to explore Rome while falling in love with American news reporter, Peck.  You cannot see this too many times just for Audrey’s Oscar-winning debut and a fantastic script.
  • Bringing Up Baby – Loved by those in Wisconsin, Bringing Up Baby is our oldest featured film (1938), a  screwball comedy with Cary Grant with Katharine Hepburn as impulsive heiress, and Susan Vance.

States that cropped up at the top of the list for more than one movie are Alaska, the District of Columbia, Maine, Utah, and Vermont.   Alaskans love nothing more than a classic. While You Were Sleeping, Enough Said, and Pretty in Pink are all popular there, as is the winner – The Proposal (set largely in Alaska). Meanwhile, in the District of Columbia viewers love the British Four Weddings and a Funeral and runner up Notting Hill .  Bridget Jones’s Diary was top choice in Maine, along with Jerry Maguire, The Philadelphia Story, and Something’s Gotta Give.

You’ve Got Mail, Nora Ephron’s timeless classic that is the third remake of Little Shop Around the Corner with Summertime being second and we’ve watched it as a triple bill over the holidays.  It stars Meg Ryan and Tom Hanks with such an intricate, fun back story you can tune in at any time to it.  We also want to recommend a favorite, Kate and Leopold, starring Meg Ryan and Hugh Jackman, with a definite twist to the ending that still stays fresh with multiple viewings  

See the rest of  findings by checking:

//www.comparitech.com/tv-streaming/rom-com-popularity-by-state/

 Pacifique eatery plans to soothe the ladies with a recent breakup with a Kill the Flame event on February 15. ‘Single ladies’ will receive complimentary cocktails for anyone who brings in a photo of their ex.    The special cocktails are pictured below.

Our Favorite Valentine Day Restaurants for Two or Twenty

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Beet Soup, Heart Shaped Ravioli, Lobster Salad, Pasta, Branzino at Celestino in Pasadena (photo by Sara Franco)

(Gerry Furth-Sides) Celestino Ristorante in Pasadena on historic Lake Street is one of the rare huge, rambling spaces in which you could happily dine alone (we were there on a holiday eve with about 15 other people and felt so special) or a party of 100.  Perfect for Valentine’s day as a couple or with friends.

Full Valentine Day red cocktails at Celestino Ristorante, Pasadena (photo by Sara Franco)

 Celestino Ristorante’s Owner- Executive Chef Calogero Drago created a Four-Course Prix-Fixe Valentine’s Day Menu ($78.00 per person)  plus a full à la carte Dinner Menu.

Zuppa di Barbabietole Dolci alla Romeo, a red beet soup with goat cheese at Celestino Ristorante

The Prix-Fixe Valentine’s Day Menu begins with Antipasto choices of: Zuppa di Barbabietole Dolci alla Romeo, a red beet soup with goat cheese; the Anellini di Calamari Fritti e Vegetali al Bacio, fried calamari and vegetables with aioli pesto sauce, or the Insalata di Aragosta con Pure’ di Piselli e Melone, steamed lobster over sweet pea purée and melon. The Pasta course features heart-shaped Ravioli di San Valentino, stuffed with buffalo ricotta, burrata, and spinach in a goat cheese sauce.  Risotto al Sapore di mare con Fave e Pecorino, a risotto with mixed seafood, fava beans, and pecorino cheese, or the Farfalle con Degli Innamoarti con Radicchio, Speck, e Mascarpone, a corkscrew pasta served with radicchio, speck, and mascarpone cheese is also on the menu.

Branzino at Celestino Ristorante, Pasadena (photo by Sara Franco)

The Third Course includes a choice of Filetto di Branzino con Patate Peruviane alla Mode degli Amori di Primavera, a grilled filet of sea bass served on a bed of Peruvian mashed potatoes and leeks in a black truffle broth, or the Involtini di Pollo Ruspante al Pepe Rosa, chicken roulade stuffed with fontina cheese in a pink peppercorn and brandy sauce.  Savor a special glass or bottle of Italian Wine from Celestino Ristorante’s award-wining Wine List to complement the magical meal. Torta Sorpressa d’Amore, represents a surprise sweet Italian “love” cake.

Torta Sorpressa d’Amore is the grand finale of the Valentine Day menu at Celestino, Pasadena (photo by Sara Franco)

Celestino Ristorante will be open on Valentine’s Day, Friday , February 14th, 2020 for Lunch from 11:30 am to 2:30 pm and Dinner from 5:00 pm to 11:00 pm; 141 South Lake Avenue, Pasadena, CA 91101; 626.795.4006; www.CelestinoPasadena.com

Save the Date: LAT 2020 FOODBOWL Kicks off with Mexican Tribute

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(Gerry Furth-Sides) Mexico City with its historic, extraordinary cuisine will be honored on the first night of the Los Angeles Times FOOD BOWL that takes place during the entire month of May this year.  Opening night, April 30, kicks off with an ambitious evening of night tacos and talks about the connections between the sister cities of L.A. and CDMX, created in partnership with Enrique Olvera, a celebrated Mexico City chef who is set to open restaurants here later in 2020.

Participating chefs and events in this fourth annual Food Bowl monthlong festival celebrate the city’s diverse ethnic food scene. Think of the term “bowl” as a sporting event rather than a quinoa concoction.  The month will combine the best of local restaurants and world-renowned culinary talent, featuring 31 days of dining pop-ups, collaborations, panel discussions, and other food-inspired events across Los Angeles.

Ethnic chefs who will participate in the bowl. Israeli Ori Menashe and Genevieve Gergis (Bavel and Bestia) and Hispanic Josef Centeno (Bar Ama, Orsa & Winston, Bäco Mercat, Amá•cita), for example, will host events and one-off collaborations. Other Los Angeles restaurants such as Apollonia’s Pizzeria, Guelaguetza, Hui Tou Xiang, La Morra Pizzeria and Mian will also participate.

Visiting chefs — including Ana Roš (Hiša Franko, Slovenia), Zaiyu Hasegawa (Den, Japan), Sean Sherman (The Sioux Chef, USA) and Ben Shewry (Attica, Australia) — will make rare local appearances as part of the festival.

Festivities kick off April 30 with the announcement of the annual Gold Award and Restaurant of the Year winner. The festival will also highlight issues of food access, sustainability and waste reduction. The full event lineup will be announced in April at lafoodbowl.com.

“Ethnic fashionistas” and all dressed up for the LAT Food Bowl 2020 launch party! These Indonesian shirts take a month to make! The batik is hand-dyed, and the vibrant print is matched down the front; the bottoms are covered by a panel and the pride is apparent here, too!

Food Bowl highlights will include:

Food Bowl Opening Night: Collaboration Lab, April 3o launch this year’s festival, chefs and restaurants will come together to create special bites for this tasting event.

“I’ll Have What She’s Having: The Jewish Deli”, May 1 in connection with The Jewish Deli exhibit coming to the Skirball Cultural Center.
promises to be amusing with the line from the film, “When Harry Met Sally” An evening featuring tastings and storytelling themed around the history of the (now fading into extinction) Jewish deli.

Food Bowl Night Market, May 14-17 in Grand Park is a popular, jam-packed  free-to-attend outdoor food market — featuring dozens of food vendors, musical performances, art installations and DJs. Themed ticketed events will include Middle East Feast, LAFiesta, Pizza & Pasta, Dumplings, Noodles & Rice, and All-Star BBQ. 

Dentucky Fried Chicken’s Chef Zaiyu Hasegawa from the restaurant Den in Tokyo will bring some of his signature dishes to town for a series of events with Japan House Los Angeles.

Outstanding in the Field is aseries of long-table feasts inspired by locally-sourced ingredients set in spectacular locations, including downtown L.A. and Weiser Family Farms in Tehachapi.

Additional events for this year will include the return of Wine Bowl, curated by Eric Wareheim;Vespertine Symbiosis with chef Jordan Kahn and special guests; a collaborative dinner with visiting chefs Sean Sherman (The Sioux Chef) and Ben Shewry (Attica); panel discussions at Now Serving with The Times Food team; UCLA’s Science and Food lecture series; dinners at select restaurants from The Times 101 Best Restaurants list; and food-themed neighborhood walking tours spotlighting the city’s cultural diversity.

Food Bowl is sponsored by founding partner Citi along with All Nippon Airways (ANA), House of Suntory and Braun. Charity partners include L.A. Regional Food Bank, FoodForward and Westside Food Bank.

We create our own version of caffe corretto from the wonderful, silky products of LAT Food Bow 2020 sponsors, Braun and House of Suntory

As a whole FOOD BOWL brings together the world’s top chefs and L.A.’s best restaurants, bars, cafes, hotels and markets in tasting and talk events.  The goal to showcase Los Angeles as the  giant mosaic of cuisines, cultures and ingredients from across the world in a month of food events allows attendees to discover and support L.A.’s impressive restaurants and chefs.   In the words of its mission statement, “From long-table feasts to chef collaborations, parking lot pop-ups to Night Market in Grand Park, FOOD BOWL is a month-long celebration of the extraordinary people and produce that make L.A. the most exciting food city in the world.”

Make an International “Wow” Cheese Board Garden

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(Gerry Furth-Sides) Right in time for Super Bowl Sunday and Valentine’s Day, Melissa’s hosted Shelia Doloukani in their test kitchen for a cheese board building class.  A lush display works for any holiday or gift occasion right through the year and can be themed with favorite or seasonal foods for such holidays as Mother’s Day or 4th of July party.

Melissa’s Demo Kitchen hosting Shelia Doloukani, Cheese to Board

Attendees in this and all of Sheila’s classes are greeted by a massive array of hand-picked cheeses and fresh produce for inspiration. Doloukani then walks the class through to a perfect cheeseboard.

Melissa’s tropical fruit makes a unique cheeseboard

Insider tips include Sheila actually  putting together a “garden,” rather than a board, by filling in just about every free space with fruit, herbs or garnish for a lush, abundanza look.

Every inch is filled in on a Cheese-to-Board display 

Feel surprisingly confident about putting together a party cheese board of ready, store-bought items. Your guests will still be “wowed” by the inviting, lavish look, as impressive as a big home cooked meal.

Main components are cheese, meats, veggies or fruits plus accompaniments and individual flourishes for surprise.  Be sure to have utensils for your guests.

Provide utensils as pretty as the cheese boards

1- Cheese. Think variety. Include at least 4 different cheeses on your board from different categories: firm, soft, and semi soft. Firm cheeses such as the English Cheddar here and Parmigian add a “pop” with their sharpness.   Both have a sharp taste easily balanced out with a mild French brie (soft) and goat cheese.  You can also use a soft swiss.  Brie and goat cheese are favorites, especially served with nuts and jam.  A sprinkle of crushed pepper flakes over a more neutral cheese makes it special.

Goat cheese pairs well with fruits and salami

Keep shapes in mind when you choose cheeses to make it more interesting .  Start with different shapes: square, rounds, triangle and sliced Dfferent shapes make for a more interesting cheese board.

How much cheese per person? About one ounce per person if this is an appetizer course and double that for a main event. And, of course, have more on hand to replenish the board as needed.

Meats are key.  This is true even paired with Melissa’s Produce. Visit the deli section at your supermarket and/or any Italian deli and even Trader Joe’s for ideas.  Hint: Proscuitto di Parma and many salamis are soft enough to roll up or fold into “flowers” for an inviting look.  One to 2 ounces of meat per person works.  Add more cheese and bread to a vegetarian board.

Have fun making your board (that’s lemonade in the hands of Pam and Irv Wynuck!)

Fresh. Balanced fresh fruits and veggies pair well with cheeses with classic grapes a must. Red & Green, Muscato(tm) Grapes and Mixed Baby Heirloom Tomatoes may not be exotic, but using the freshest and the best of these adds an unexpected crunch.

Goldenberries, their leaves turned back, are impressive and fun

 Sweet. Honey or jam, dried fruits are always popular, as is dried fruit: dried apricots or dried figs, dates.  Read Robert Schueller’s produce report for 2020 listing  tropical fruits used, now available in many markets.  Sapurana Mangoes, Jackfruit, Goldenberries, Dragon fruit, Rambutans,  Starfruit,  Strawberry,  Papayas, Organic Kiwi, Berries,

Anchor your cheeseboard with cheeses at each corner in different shapes

 Salty and Tangy or Tart.  Caution: cheese is already salty. Walnuts and hazelnuts classics “crunch.”  Melissa’s now makes red walnuts available, which are silkier and softer than standard walnuts.  Any Spanish olives or marinated artichokes are also instant Tangy favorites.  We love Dried Tart Cherries.

Provide the names of cheeses on small cards

Flourishes.   This is a chance to get creative while adding interest and beauty to your display, especially with dense breads (LA Brea Bakery!) crackers.  Trader Joes rosemary or olive!) and in the categories of fresh, sweet, salty, and tangy.

Edible flowers always add “wow” appeal to a cheeseboard

Whimsical Surprise Elements could be delightful edible flowers or even carved wooded bowls depicting a celebratory theme.  Robert Schueller introduced absolutely stunning Italian Mixed Italian Radicchio, which Melissa’s now makes available.  Fresh herbs like dill, rosemary or lavender not only beautiful but lend a wonderful fragrance.

Melissa’s now makes available these surreal-looking Italian radicchios

The How-to Part  

1- Choose a board made of slate, stone or wood; a flat platter can work for small displays, especially for dessert at a dinner party.  We love the new Grommet’s Clever flexible boards because they look like wood but are light and easily washable and has a rubber bottom to prevent slipping on the table.

Add cards with the names of the cheeses and be sure to provide utensils and napkins on the table.

Melissa’s fun, themed napkin holders

2- Create a bold focal point in the middle.  Sheila did this with a dip in a pretty bowl.  Then add balancing visuals from the four board corners with either a whole piece of cheese or another item in a smaller bowl, such as olives.

Anchor your cheese garden board with cheeses in each corner

3- The rest is easy!  Fill in the gaps from center to the 4 visual corners with cheeses, meats, and rest of cheeses and add until you are pleased with the result. We’ve found that leaving the board for a few minutes and coming will remove that too “critical eye.”

Slice or cut cubes into fruit, then turn it inside out for easy eating

Doloukani’s passion with cheese is no surprise after she was also “born to it,” growing up in an industrious Armenian family who served “rich and delicious foods throughout her life.”  It influenced Sheila to travel the world including such diverse places as Seattle, Italy, Australia and Dubai, to learning more about the art of making cheese. She then created her novel cheeseboard business, now eight years old.

Doloukani molded herself into the ultimate turophile, from the Greek word for cheese, tyros, and philos, meaning “loving.” It has been a conversation starter name among cheese aficionados as early as 1938.

For more information on Sheila, including how to order a display or join a class in the LA area, please see: <//cheesetotable.com/.

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