Gerry Furth-Sides Archives - Page 30 of 85

Bilinski Natural Sausages Arrive for Delicious, Healthy Summer Fun Eats

April 25, 2020 Comments Off

Bilinski’s Chicken Sausage with only natural ingredients

(Gerry Furth-Sides0 Bilinski’s Chicken Sausage and their new company, High Peaks Plant-Based Sausage, arrive just in time for summer, fun meals. They are also ideal for a quick yet healthful dinner. They are made with whole, organic ingredients to keep everyone in the family on track to meet health goals as we weather the quarantine – and the warm weather coming up, too. Bilinski’s and High Peaks can also be developed into creative recipes, examples for Bilinski here: //bilinski.com/our-recipes/.

Bilinski’s Chicken Sausage with only natural ingredients fit right into a salad with farmers market lettuce, and Melissa’s Produce cherry heirloom tomato salad

Bilinski’s Chicken Sausage with only natural ingredients

Bilinski’s Chicken Sausage and Spinach Sausage arrived with all the care possible to keep it fresh

Family owned and female run, Bilinski’s has been in the sausage making business for three generations and understands that food ingredients “as a matter of the lands and hands that bring them to your plate – matter.” This year, Bilinski’s launched High Peaks to fill the growing need for plant-based options that taste delicious.

Bilinski’s Spinach and Spring Greens Sausage is organic

A thoughtful use-by or freeze date is stamped on every package of Bilinski’s Sausage

INGREDIENTS: Skinless chicken, water, red and green dried peppers, sea salt, paprika, fennel seed, black pepper, dried onions.

Bilinski’s Chicken Sausage lists every one of its natural ingredients on the package

Bilinski’s prides itself on transparency, only using whole ingredients and never use any artificial ingredients or preservatives. There are no hidden ingredients disguised as “spices” or “flavorings”, and every single ingredient is listed by name. They are right when they say, “simple, real ingredients just taste better. Gluten-free, Sugar-Free and Paleo-friendly. The entire array is on the website.

The company only uses chicken that has been raised with transparency and animal welfare as a priority. That’s why we support the Global Animal Partnership, and only use free-range chickens that have been raised without antibiotics.

Food is a journey, not a destination. Ingredients– and the lands and hands that bring them to your plate– matter. From the ground up, our simple ingredients are sourced and grown with integrity. By buying Bilinski’s, you are helping us to support farmers that are doing things right, raising better, healthier chickens that are free range, antibiotic-free, spend time outdoors, and are treated with respect.

Bilinski’s is also proud to be certified by GAP, a non-profit alliance of producers, retailers, animal advocates and scientists dedicated to improving farm animal welfare. All of organic chickens are raised to Step 3 standards or higher, with a goal is to help and support all participating farmers reach Step 4, where chickens are fully pasture-raised.

The vast majority of antibiotics administered to chickens are given as growth promoters, to help grow more chickens larger and faster, many times in crowded and unhealthy conditions. By using only antibiotic- free chicken, Bilinski’s supports healthy raising conditions, where chickens have enough clean living space to act like chickens, natural sunlight and access to the outdoors.

Products contain no GMO ingredients, and are non-GMO Project Verified. Organic is always GMO-free.

The Better Chicken Commitment confirms the care and compassionate treatment of animals. That’s why chicken sausages are already certified by Global Animal Partnership (GAP) Level 3 – a certification program recognized by the ASPCA® Shop With Your Heart program. The family also supports the wider movement to improve the lives of broiler chicken by adopting the Better Chicken Commitment: by 2024, 100% of the chickens will be GAP-certified as GAP evolves its standards in breed health and animal housing; and require that our birds are processed using multi-step CAS processing, which is widely considered more humane.

Mary’s Gone Crackers – Perfect Update to an Ancient Classic

April 23, 2020 Comments Off

Mary’s Gone Crackers ready for a close up: all filled with whole grain brown rice, seeds, quinoa and sea salt. They are indeed Baked Whole Grains & Seeds.

(Gerry Furth-Sides) A photo of Mary’s Gone Crackers immediately got my attention because I have already fallen in love with Scandanavian ground stone crackers at Trader Joe’s. And they are made right here in the U.S. Mary’s Gone Crackers turned out to be just as wonderful, if not more interesting, healthy and less expensive. These remind me of the stars in the posh Spago Restaurant’s bread basket. These have the same fun snap plus satisfying taste and texture that does not lead to hunger soon after with snacks that contain sugar.

Four of the 15 flavors of the snappy, nutritious, delicious Mary’s Gone Crackers

In a stone ground product, nothing is added to the organically grown kernel of ground wheat when it made into shore wheat flour. Here nothing is added, not even wheat to the ground seeds. But here Mary’s Gone Crackers start with a base of whole grain brown rice and quinoa, pumpkin seeds, sunflower seeds, poppy seeds, sea salt and brown flax seeds. For the classic SUPER SEED, for example, poppy seeds, seaweed, black pepper and herbs are added. They pair perfectly with any sharp cheesed cheese because they complement the texture and flavor.

Mary’s Gone Crackers ready for a close up: all filled with whole grain brown rice, seeds, quinoa and sea salt. They complement any kind of hard or medium cheese.

These organic, gluten-free and vegan crackers are outstanding in the current “shelter-at-home” snack craze. Mary’s can be paired with cheese, fruit, hummus and other dips. They are perfect with soups or salads, as well. This is not a snack that is “not unhealthy” but one that is both healthy and nutritious. Each cracker offers a hearty source of protein to keep you full longer. For the 15 varieties and where you can find them, check:Mary’s Gone Crackers.

Mary’s Gone Crackers Lemon Dill adds dill weed, a hint of garlic, lemon oil and herbs. It pairs beautifully with vegetable soups, here asparagus (below)

Mary’s own story: I was a practicing psychotherapist, helping others to manifest their truest selves so they could live full, happy lives. But it took a chiropractor to help me realize mine. When I was 43, my chiropractor figured out I had celiac disease. It causes an inflammatory response when ingesting gluten, a protein found in wheat (and all its cousins), barley, rye and most oats. No wonder I had felt so bad for so long! Armed with this knowledge, I set to reclaiming my vitality and my life.

Added to the classic base, Mary’s Gone Crackers Super Seed Rosemary includes rosemary, garlic powder and herbs. The crackers add just the right touch to salads, here one of red oak lettuce, dried Cherries, gorgonzola and hazelnuts from Melissa’s Produce

“After cutting out all gluten, I was happier and more energetic than I had ever felt. To make my dietary transition easier, I began baking gluten-free goodies so I’d never feel deprived. (I’d always loved baking!) They had to be organic and gluten free. But if they didn’t taste indulgent, that was a deal-breaker. So I hit the kitchen and began baking crackers for myself – at first. Neighbors liked them. Friends did, too. Then many others who weren’t gluten intolerant (count this writer in!). Along the way, I realized my crackers also fed people’s hunger for something authentic and truthful in this processed and fortified world. I decided it was important to share what I had to offer and founded Mary’s Gone Crackers. We are happy she did. Ideas can be found on the boxes and on the website:

Mary’s Gone Cracker boxes provide a wealth of information and ideas

Mary’s Gone Crackers star on any fruit and cheese board, such as Shelia Doloukani’s Cheese to Board here.

Mary’s Gone Crackers star on any fruit and cheese board, such as Shelia Doloukani’s Cheese to Board here.

Flavor development changed with as the company evolved. Mary developed the Original, Herb, Black Pepper from the Legacy line flavors, tending “to lean into her Jewish heritage in flavor development.” The newer Super Seed flavors and RTC lines came from Alex and Diane, R&D directors.

Mary’s Gone Crackers boxes are packed with information about the founder and the ingredients

Mary’s Gone Crackers are”Conscious Eating” movements advocates, and support various organizations that ensure the safety of both food and water, federal regulations for healthy school lunches, organic farming practices, and more. The company’s “Taking Action” is on the website.

Mary’s Gone Crackers REAL THIN CRACKERS in Onion flavor for those who like most of a subtle bread-like cracker

Mary’s Stone Ground Crackers boxes have ideas for serving, and they can star on any fruit and cheese board, such as Shelia Doloukani’s Cheese to Board here.

New Woodridge Southeast Asian Street Food Snacks

April 15, 2020 Comments Off

(Gerry Furth-Sides) Who can resist salty, textured Southeast Asian street food snacks when they already bagged and on the market shelves AND also be delivered right to your door. Woodridge Snacks recently came out with a new line of crackly, intensely seasoned chips. They sent us four packages to try and they all lived up to their promise of being a convenient, fun, practically priced new snack still filled with nostalgia.

A selection of Woodridge Snacks now on the market in Southeast Asian flavors

Woodridge Snacks are sourced from around the world with the highest quality ingredients. They contain no artificial flavors or colors, and are vegan, low fat, low calorie, and Gluten-Free, with the exception of the Tempura Seaweed Chips). Woodridge Snacks are available online and for immediate delivery with free shipping on www.woodridgesnacks.com.

Woodridge Snacks in Southeast Asian flavors

Tempura Seaweed Chips – Dipped in light batter, then gently tempura fried to a crisp, and available in Sea Salt, Sriracha and Hickory BBQ. These work perfectly as a slightly salty, crunchy and interesting salad topping.

Tempura Seaweed Chips (GF) part of the line of Woodridge Snacks in Southeast Asian flavors

Ginger Chews (GF) – Sesame Seed and Chia Seed enrobe the tanginess of freshly cut ginger.

Mochi Rice Nuggets (GF) – Sweet sticky rice baked to a crisp in Teriyaki, Tom Yum and Curry Rice flavors are filling and satisfying. Short grain, slightly sweet white rice baked to a crisp is complemented by mild heat and tangy sourness that makes Tom Yum soup so popular (see below).

Nochi Rice Nuggets (GF) part of the line of Woodridge Snacks in Southeast Asian flavors

Sticky Rice Chips (GF) – Whole grain rice popped to a crisp and seasoned in Seaweed, Cheddar Cheese, Garlic + Pepper and Sriracha flavors. The chips are man-made with whole grain rice harvested from sustainable fields right in the heart of Thailand. These also pair with hot or cold tea.

Sticky Rice Chips (GF) part of the line of Woodridge Snacks in Southeast Asian flavors

Some street foods are regional, but many have spread beyond their region of origin, carrying with it into different parts of the world the flavors and cuisine. Most street foods are in the category of as finger foods and fast food, and are popular for their lower prices than an average restaurant.

Bangkok Street food, often considered the best anywhere, is packed with a variety of ready-to-eat meals, snacks, fruits and drinks. Popular street offerings includes pad thai (stir fried rice noodle), som tam (green papaya salad), sour tom yum soup, various selection of Thai curries, to sticky rice mango

One of the most popular street dishes is hot and sour Tom yum soup sold in the street by hawkers or vendors at food stalls or food carts on Bangkok streets. The famous soup usually originated in Thailand. The 1997 financial crisis in Asia, which started in Thailand, is sometimes referred to as the “Tom Yam Kung Crisis”.

The words “tom yam” are derived from two Thai words: Tom referring to the boiling process, and yam refers to a Thai spicy and sour salad. Tom yum, cooked with shrimp (large prawns), is known for its distinct hot and sour flavors, with fragrant spices and herbs generously used in the broth. The soup is prepared with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.

Support Little Tokyo Business During the Current Crisis – Don’t Repeat History

April 13, 2020 Comments Off

(Gerry Furth-Sides, Content from Go Little Tokyo) What a wonderful opportunity the current crisis is to change social history by supporting Japanese American business in downtown Los Angeles during the pandemic. The record in World War II for treatment of Asian Americans needs to be changed, and can be now. The first thing we happened to do just before restaurants closed for in-door dining the last day of February was eat at an Asian restaurant in DTLA, and it turned out to be one of the most hospitable and delicious dining experiences we have ever had.

Historic and family-owned restaurants and businesses in Little Tokyo continue to operate for delivery, takeout, or online shopping to provide for the community while giving back to those in need and frontline workers. At 135-years-old, Little Tokyo is the second oldest neighborhood in Los Angeles and the largest of only three remaining Japantowns in the United States. There are a number of ways to show how you #LoveLT by eating local and supporting Little Tokyo businesses while practicing social distancing and contributing to the giveback programs.

Wake up at home with Cafe Dulce’s most popular drinks now available in half gallons to-go including blueberry matcha lattes, milk teas, and cold brew. Pair the morning drinks with its limited-time crispy, fluffy, sausage donuts or a comfort meal of authentic Japanese cuisine from Suehiro Cafe, a family business in its 48th year. Follow @golittletokyo on Instagram for details on the limited releases of sausage donuts.

Support the community from home by donating to Little Tokyo’s Community Feeding Community program. The program provides meals for hospitality workers whose jobs were impacted by COVID-19 while supporting small businesses in Little Tokyo/Arts District. For those who are not local to Little Tokyo, donating a meal for $15 online at littletokyola.org/loveLT is a great way to show your support. 100 percent of all donations go directly to purchasing meals from small businesses.

Little Tokyo hand-crafted vegan doughnut hotspot Donatsu is offering its uplifting heart-shaped doughnuts in a variety of favorite flavors for weekend curbside pick-up including matcha-pistachio rose, vanilla bean, and creme brulee. Purchases made to Donatsu directly support their efforts to provide fresh coffee and doughnuts to our healthcare heroes working in Los Angeles hospitals every weekend for the full month of April. Additional donations to support Donatsu’s efforts can be made online here.

For a sweet treat pick-me-up, recreate a favorite boba drink at-home with MILK+T DIY boba kits available for delivery while supporting the store’s efforts to provide free lunches to the community and boba donations and deliveries to first responders. For a full list of Little Tokyo restaurants offering online or delivery services, click here.

In addition to delivery and to-go orders, support local favorites by purchasing a gift card to be used at a later date, follow @GoLittleTokyo on Instagram or Facebook to like and share posts on social media, sign up for a business’ newsletter to receive details, updates, and deals, or shop online if the merchant has that option available. Visit littletokyola.org/loveLT for the latest resources and information and how to continue to support Little Tokyo businesses during this time.

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ABOUT GO LITTLE TOKYO
Go Little Tokyo is a community-led effort aimed at highlighting the unique cultural programs, community events, and dining and shopping experiences found in Little Tokyo. As one of Los Angeles’ most vibrant cultural hubs, there is an abundance of destinations and landmarks in and around this historic walkable neighborhood and Go Little Tokyo will help you uncover them. Go Little Tokyo is a Little Tokyo Community Council (LTCC) project developed and produced by Community Arts Resources (CARS) and made possible with support from Metro. For more information, visit golittletokyo.com.

Bake or Eat A Happy Easter at Home with Bunnie Cakes

April 9, 2020 Comments Off

(Gerry Furth-Sides, all photos are courtesy of Bunnie Cakes) Bunnie Cakes knows it’s important to celebrate the little things now more than ever. It helps to bring smiles and laughter to those around us. So the popular bakery is committed to pushing forward in order to help families celebrate their special occasions during this challenging quarantine. So as everyone still welcomes the newness of springtime, Bunnie Cakes wants to everyone to help celebrate upcoming birthdays, graduations and milestones that are even more special during this time.

(photo courtesy of Bunnie Cakes)

This allows customers to elebrate safely at home with deliveries. Bunny Cakes is still baking-to-order because #birthdaysdontstop. My own favorite birthday memories is eating buttercream frosted cakes from Sanders Bakery for breakfast — because our family celebrated at midnight the day before!

(photo courtesy of Bunnie Cakes)

Bunnie Cakes helps you bake your own delicious vegan and gluten-free chocolate chip cookies at home with a Cookie Making Kit. Their photos alone send the message of sunny Miami energy. Cookie Making Kits are a fun date-night-in idea, lively and satisfying fun activity for the kids or any home baker. Order at bunniecakes.com by noon to receive next-day delivery.

Bunnie Cakes Studio offers customers their DIY Cupcake Decorating Kits and our Cookie Making Kits. The complete activity kits provide everything needed to create a special moment at home because it is set to support limited resources in quarantined circumstances. You can place orders for next-day delivery by 12 p.m. noon to celebrate with cakes, cute cupcakes, savory vegan empanadas and our fun DIY Cupcake Decorating Kits! To help you plan ahead, you can also schedule future deliveries for your convenience. Scroll down for more details!

(photo courtesy of Bunnie Cakes)

Each vegan and gluten-free Cookie Making DIY Kit ($30) includes:
– Ingredients for 12 cookies
– Recipe and instructions
– 1 parchment paper
– 2 aprons
– 2 surprises for kids

(photo courtesy of Bunnie Cakes)

The Bunnie Cakes DIY Cupcake Decorating Kits also include a Vegan DIY kit ($30) and vegan + gluten-free kits ($34) include:

– 6 large cupcakes (3 vanilla / 3 chocolate)
– 1 buttercream frosting color piping bag
– 1 buttercream frosting color, 3 fondant balls

– 2 aprons
– 2 spatulas
– 2 Bunnie Cakes Chef stickers
– Lots of sprinkles!

(photo courtesy of Bunnie Cakes)

The staff at Bunnie Cakes adds, ” know that our customers value the experience of visiting our stores, and regret any inconvenience that these temporary changes may cause. ⁣

⁣As the coronavirus (COVID-19) situation develops, Bunnie Cakes will continue to closely monitor the actions and recommendations of local, state, and national public health authorities and may further adjust our business operations as needed to ensure the safety of our customers and employees. They are not open to the public at this time and look forward to resuming our normal business operations as soon as it is safe to do so.”

Greek Wines from Wildly Popular Santorini Island

March 26, 2020 Comments Off

(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!

Drago Ristorante Catering Brings Authentic Sicilian to Events

March 17, 2020 Comments Off

(Gerry Furth-Sides) Our first take-home food of this year was the superb choice of Drago Catering. Sumptuous lasagna, silky-rich carrot soup and apple tart were delicious the first evening and for a month afterward.

The Drago family of chefs has over 9 restaurants to their credit and now adds an upscale Italian restaurant and event site, cal Drago Ristorante located inside the Petersen Automotive Museum. Public dining is available on the side patio. One of the last events before lockdown in LA was a party honoring the place. Thinned out rush hour traffic was already noticeable, and people fist-bumped, or at times with me got a welcome, spontaneous hug. It was a party to remember for the food, the friendly faces and the hospitality as usual with the Drago brothers. Because all else fades when these brothers are around.

Chef Celestino Drago, Southern Italian Restaurant Empire talent

The Drago family has owned and operated some of the most famous high-end Italian restaurants in Los Angeles, California, since the 1980s. They are widely known for their pasta dishes, with dry pasta now being available for sale; breads now baked in a commissary kitchen that supplies a multitude of restaurants near and far, with the best pretzel buns on the planet (that were the hit at LA FARM). They are also pillars of the culinary community; there is scarcely a charity benefit without the Drago restaurants famous food and friendly faces. The family includes four brothers: Tanino, Calogero, Celestino, and Giacomino.Celestino brought over three of his brothers from the family restaurant in Messina to launch the other branches of the business .

The Drago brothers

Calaguero Drago of Celesino Restaurant, Pasadena

Giacomino is co-owner of 11 Los Angeles restaurants—including Beverly Hills’ Il Pastaio and Via Alloro. Both restaurants. Both of these places “go against the grain. Via Alloro is in a space that was a revolving door for restaurant after restaurant before it came and settled in a decade ago. Il Pastaio on a quiet corner of Cañon sprang alive since it opened. Even during the recession where every other restaurant in the city was almost empty, the place was so packed all hours of the day, including the outdoor patio, you would think they were giving away food.

Celestino Drago immigrated to Los Angeles from Sicily in the mid-1970s, and held his first job with Osteria Romana Orsini on Pico Boulevard as a chef before leaving to launch Celestino. His seminal Italian restaurant in Beverly Hills closed but has been re-created in Pasadena under the same name, in a sprawling series of dining rooms, private party areas and patios on famous Lake Street.

The outdoor Drago Ristorante patio at Petersen Museum

Destination Dining at Koftegi Grill and Bakery in Little Arabia

March 16, 2020 Comments Off

(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

March 14, 2020 Comments Off

(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

March 7, 2020 Comments Off

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.