Gerry Furth-Sides Archives - Page 33 of 82

What Do Heart-Pounding Australian Contemporary Circus CIRCA: HUMANS Performers Eat?

October 29, 2019 Comments Off

(Gerry Furth-Sides, photos courtesy of CIRCA) Internationally acclaimed Australian company CIRCA makes its debut as The Wallis’ first foray into contemporary circus with Humans on Friday, November 1 and Saturday, November 2, 2019, 7:30 pm, in The Wallis’ Bram Goldsmith Theater. In a thrilling and heart- stopping performance, ten acrobats from this award-winning contemporary circus ensemble push the boundaries of circus on a stirring journey of “what it means to be fiercely human.”The idea is to explore the physical limits of their bodies, they lead viewers to reflect on life’s burdens and find redemptive power in the physical and emotional strength it takes to overcome them.

Created by Artistic Director Yaron Lifschitz and the Circa Ensemble, Humans premiered in 2017 at Australia’s Sydney Festival. Circa Contemporary Circus, now considered one of the world’s leading performance companies, blurs the lines between movement, dance, theatre and circus. From its base Brisbane base, the wildly popular CIRCA has toured the world since 2004, acclaimed for pioneering how extreme physicality can create powerful and moving performances.

Committed to fostering the next generation of circus artists, CIRCA runs a Training Centre from its Brisbane studio, along with regular circus programs with communities throughout Queensland and around Australia. As a champion of live performance, CIRCA manages arTour and was the Creative Lead for the Gold Coast 2018 Commonwealth Games arts and cultural program. (www.circa.org.au)

And what does this troupe eating to keep up their energy? Cirque du Soleil performers “could live on Nutella,” according to the traveling kitchen chefs we talked to, with nutrition being more and more of a factor recently. So would nutrition be more on the performers’ mind? Or would their habits be more along the lines of the earlier Cirque “sweet tooth” which this case could start with Australia’s absolutely favorite dessert according to polls, the Pavlova, created for the ballerina Anna Pavlova in honor of her visit in the 1920’s.

//www.cnn.com/travel/article/australian-food/index.html

According to two performers, the Cirque du Soleil former free-wheeling diet only applies to the calories. Acrobat, Seppe Van Looveren, trains eight hours a day and he reports,” The extra physical work I do …all depends on how much energy I have but I’ll always do some kind of power training to maintain my overall fitness.

He describes his day this way: “I like to eat. Depending on the layout of the day I will have 3 or 4 good meals and some snacks whenever I can. People often ask me, because I’m an acrobat, if I have eating habits like a gymnast. I don’t know much about their eating habits other than the clichés but I always say no, because I don’t really follow a diet. I eat what I want and as much as I want. We burn so many calories training every day that sometimes even I am surprised of how much I eat. I don’t really eat candy or other sweet stuff. A quick snack would rather be a bowl of granola with fruit. Because of long work days and me eating a lot of food I usually will cook big dinners so I can put some away to have as lunch the next day. An example of what I would eat in a week looks something like the below:

Breakfast: A 3 or 4 egg omelet with veggies, bacon and potatoes and a bowl of granola with fruit and yoghurt.
Lunch: This is usually leftovers from last night’s dinner.
Snacks: 2 – 3 crêpes, granola & yoghurt, apple or banana, a muffin, burrito, eggs on toast
Dinner: Typically something with meat, vegetables and a side of rice, pasta, potato or vegetables.

Performers Tim Fyfee and Seppe Van Looveren of CIRCA in Australia

Tim Fyfee refer to himself as an acrobat “with a heavy focus on hand-to- hand acrobatics. A typical training session involves running through our fundamental hand-to-hand exercises in a pretty specific order (starting with the simple things and progressively moving towards the more difficult ones). After a hand-to-hand training session, I’ll do a little bit of strength training followed by some flexibility work.

Does he eat in a specific way to be an acrobat? He does not and elaborates.”I don’t have a “special” diet. I believe that the food I consume is reasonably healthy and well balanced. I’m considered to be quite “big” for a flyer. It’s not very common for a flyer to be 73kgs, they are usually a lot lighter so I don’t fit the “typical flyer profile”. Below is an example of what I would eat in a standard week.

Breakfast: Oatmeal or Weetbix with fruit and scrambled eggs with grilled vegetables on toast
Lunch: Usually left over from dinner the night before. Sometimes I’ll have a few sandwiches: cheese, lettuce, tomato and ham or something like that
Snacks: Fruit and yogurt with granola, mixed nuts, dried fruit.
Dinner: Typically steamed or grilled vegetables with some sort of meat and sauce on either rice or potatoes.

The Wallis Annenberg Center for the Performing Arts is located at 9390 N. Santa Monica Blvd, Beverly Hills. To purchase tickets ($29 – $79.) and for more information, please call 310- 746-4000 or visit thewallis.org/Circa.

Celebrating Dia de los Muertos, Day of the Dead, with Master Baker Alex Pena’s Pan de Puerto

October 29, 2019 Comments Off

(Gerry Furth-Sides) Master Baker, Alex Peña’s Dia de los Muertos holiday bread, Pan de Muerto, may look like dough but literally feels like a cloud. It is considered an honor to be given this confection, decorated with skulls and bones, and sprinkled with sugar or covered in sesame seeds depending on region home, on the ofrendas or alter, along with the statuettes of life and death, one on each side. His would be on the altar.

Master Baker alex Pena’s sesame-covered Pan de Puerto. The topping of sesame seeds or sugar depends on the regions of Mexico or Latin America

Dias de Los Muertos is a traditional holiday reuniting and honoring beloved ancestors, family and friends who have passed away. On November 1, children who have passed away are celebrated. Adults are celebrated on November 2. The bread and other treats they loved in life are set out on the altar so they can “taste” them again when they return home for a brief visit.

A Pan de Muerto decorated with sesame and with white sugar, honors an adult

Peña grew up making bread. His eyes lit us as he told us that the first thing he remembers doing as a kid is decorating cakes. And he has loved it every since. Alex worked with his dad and his brothers at La Morenita Bakery in greater Los Angeles, now closed. Alex’s dad was a Renaissance man of many talents, who was equally at ease playing esoteric classical instruments as he was baking, so gatherings of friends and family always meant wonderful music as well as food. This feeling remains with Alex the minute you meet him.

These days, Master Baker Peña wears not an apron but a white lab coat. He is director of research and product development for Bellarise yeast. The international company based in Turkey supplies an organic yeast plus other ingredients for industrial baking. The name on the company door is Pak Group, the fourth largest yeast company in the in the world. However, you can still buy pan de muerto at Panaderías and Latino markets.

Pan de Muerto and conches fresh out of the oven

Dia de los Muertos (Day of the Dead) goes all the way back to the Hispanic cultures of Miso-America of the indigenous people, including the Aztecs and Mayans. However, this bread dates from the 1940s, created by Basque bakers who settled in Mexico City.   In fact, Basque bakers originated the bakeries in Mexico. Basque immigrants from the province of Navarre, Spain first became a presence. They arrived from the Spanish Valley of Baztán to live in Mexico City at the end of the 19th and beginning of the 20th centuries. Ultimately, they became the most important European influence on Mexico’s commercial bakeries, flour sellers, and yeast purveyors. Cristina Potter’s rich history of how this took place can be found at: (//mexicocooks.typepad.com/mexico_cooks/2018/05/bakeries-and-their-basque-origins-in-mexico-city-please-wash-your-feet-before-entering.html)

Pan de muerto is simply made of flour, butter, lard, eggs, water, cane sugar, salt and of course, yeast. A unique flavoring employed by the Basques was the very subtle addition of orange flower water instead of the more commonly used cinnamon. Peña also uses a subtle orange flower water, and found in his research that cinnamon slows fermentation.

After mixing the dough, he forms it into rounds and refrigerates them to ferment, which adds flavor and improves the texture. Handmade decorations resemble crossbones with a skull in the center at the top.

The completed loaf ready to go into the proof box, where it develops for 45 minutes to an hour. The bread is placed in the lab’s revolving oven where it bakes for 25 minutes.

Peña paints the freshly baked golden brown breads with melted butter, tshen he coats them with sugar. (see videos below). The custom is to use pink sugar for children and white sugar for adults. Peña varies some of his loaves by sprinkling some with sesame seeds and some with sugar. Different regions in Mexico also each have their own tradition.

The breads are brushed with butter and then sprinkled with sesame seed or finely granulated sugar – “marrying the bread with each ingredients”

Sugar, is sprinkled on Master Alex Pena’s warm pan de muerto after being brushed with butter, pink for children and white for adults.

Master Alex Pena’s pan de muerto, as pillowy to eat as it appears

Watch Master Chef Alex make the Pan de Puerto on the YouTube show Trippy Food (www.YouTube.com/TrippyFood), hosted by Valentino Herrera

How 4 Fingers Crispy Chicken Became Westernized

October 28, 2019 Comments Off

Inspired manager, Tana, ready to help you love Korean fried chicken at 4 Fingers Crispy Chicken

(Gerry Furth-Sides) The new, Singapore based, 4Fingers Crispy Chicken store on Sawtelle in West LA, serving Korean-style, fried chicken, shows off the best of American entrepreneurship. The colorful, minimalist atmosphere feels organic with wood tables under an airy, two-story ceiling. We know that Asian fried chicken is light, and Korean fried chicken turns out to be the lightest of them. The skin is barely battered and crispier with very moist meat. On the other hand, American-style fried chicken relies on a thick, well-seasoned crust for crunch, often made even thicker by soaking the chicken pieces beforehand in buttermilk.

You can read the several options of the clear, quick-service, illustrated menu above the ordering counter almost as soon as you walk in the door The food is prepared and served as efficiently and almost as quickly as any McDonald’s, and the staff is friendly. They appear from behind the counter to present your food, and to keep the place immaculate.

However, we weren’t prepared to find someone as inspired, welcoming and capable at manager, Tana. She will be the deciding “return customer” factor on the competitive street. And from our experience and the guests we chatted with (each with their own favorite way of cooking fried chicken), she is right on track.

Tana bringing the order of Korean fried chicken at 4 Fingers Crispy Chicken

Signature wings are dipped in one of three commonly used flavors for Korean fried chicken: hot or soy garlic or a combination of the two. Want the dip in separate dish? You got it. The hormone-free, free-range chicken has an ultra-crisp skin and and contains no processed ingredients.

Signature wings at 4 Fingers Crispy Chicken

4 Fingers was founded by four friends who experienced Korean-style fried chicken for the first time while vacationing in New York City. Their goal was to evolve big chain’ formulaic fried chicken into something new, adding the concept of sustainability and health, while keeping the crispiness and flavor of the bird. There are many other chains which use their motto: “To serve the world Great Food. Fast.” But this concept is different. Their sustainable serving dishes say it all.

The absolutely ingenious “plate” at 4 Fingers Crispy Chicken. The paper pops out to be discarded. The pan keeps the food hot.

At 4 Fingers Crispy Chicken, “voila!” The disposable paper pops out of the pans to be discarded.

Even the paper cups and straws are sustainable at 4 Fingers Crispy Chicken,

4Fingers follows afarm to fork concept, offering fresh chicken, freshly baked burger buns and kimslaw (kimchi coleslaw) that’s fermented onsite. Also on the menu are chicken burgers, sandwiches, and salads. Side items include steamed white rice and french fries with the same coating options.

Crispy fried are cut-thin, par-boiled and then fried to ensure a tender inside and crispy outside at 4 Fingers Crispy Chicken.

Kinchi Slaw is very moist and filled with kimchi sauce fermented on site at 4 Fingers Crispy Chicken

The Asian-inspired menu also offers vegan options plus preservative-free, all natural sauces with no MSG. And very piece of chicken is hand brushed to ensure the highest quality.

The “fried chicken chop” at 4 Fingers Crispy Chicken!

The company looks to adapt to local tastes to attract more customers and be competitive. So it is no surprise that a vegan burger option is in the offing on a limited time offer basis . Right now Kyochon and Bonchon are the biggest competitors in the Korean fried chicken market.

The clear, illustrated menu is so easy to read over the counter at 4 Fingers Crispy Chicken!

Arun Ratnaa, head of marketing for the chain explains the location choice of Sawtelle as being “home to a vibrant community much akin to the melting pot we call home, a culturally rich enclave that is bustling with charm that makes it uniquely LA.” The truth is that the street, Sawtelle, was once the center of a thriving Japanese demographic, rich with highly respected nurseries and restaurants. Through the years as real estate skyrocketed, the businesses which required land, such as the nurseries, disappeared, along with the small YMCA. During this century, small, fast-service Asian restaurants appeared and thrived and took over.

Still, 4 Fingers does a “Wally Amos” of the Famous Amos Cookie move right on the outside, but not in the thick of the competition on stretch street jammed with traffic. They are located in the shopping center in the SouthEast corner of Olympic and Sawtelle. So there is also free parking! (though when we were there the beginning of lunch hour the parking structure was gridlocked with what felt like a throng of last-minute Christmas holiday shoppers.

4 Fingers Crispy Chicken!

The restaurant is open from 11 a.m. to 10 p.m. Sundays to Wednesdays and 11 a.m. to 11 p.m. Thursdays to Saturdays. The four-year-old 4 Fingers chain has grown to 35 stores in Singapore, Malaysia, Australia, Indonesia, and Thailand. Additional outlets are in the works for Orange County with others soon to come in Texas.

4Fingers Crispy Chicken. 2206 Sawtelle Blvd., Los Angeles, CA 90064.

Abbie Cornish and Chef Jacqueline King Schiller, Startling Bloggers Behind PESCAN: A FEEL GOOD COOKBOOK.

October 24, 2019 Comments Off

(Gerry Furth-Sides) Abbie Cornish and Chef Jacqueline King Schiller are not your everyday mommy “bloggers” – more the glamorous, runway-stunning Giada types behind the stove, and just as dedicated. When was the last time we asked any of home cook authors in the Melissa’s kitchen, “who are you wearing?” (A: Natalie Martin and Elie Saab). This goes along with my more usual question, “what do you eat,” meaning to look so vibrant and fit. (The answer is in their book, the Pescan: The Feel Good Kitchen.

Abbie Cornish “wears” Eli Saab net blouse and skirt with Prada shoes she described for us at Melissa’s Kitchen. She and Jacqueline King (below) created The Pescan: The Feel Good Kitchen Book

(photos by Camraface)

Chef and former fashion model, Jacqueline King Schiller, and international celebrity actress-musician Abbie Cornish from Australia (Jack Ryan), have such genuine exuberance and gratitude for “feeling good” by being fueled by Pescan seafood and plant-based foods. Synchronistically they are both from areas where the waterfront plays a prominent part: Southern California and Australia, respectively. When I asked these national TV regulars if their outfits were kitchen-everyday, they answered almost in unison, “we are so happy to be here and wanted to dress up for you!”

Their joyous, tale is at once one of international glamour combined with a profound personal experience. Jacq told us about her own history with food. Having to maintain a low weight as a model, she “viewed food as enemy.” The lesson of enjoying food began when she was a model living in Milan and experienced the infectious Italian love of eating that meant shopping for fresh food, sharing meals and simple, healthy cooking.

Abbie Cornish shows off her recipe-testing skills with Jacq King cooking as they did for Pescan: The Feel Good Kitchen.

The two friends combine all of their knowledge and experience from international travel and careers, professional culinary school and an appreciation of Los Angeles as a diverse culinary adventure to create Pescan: The Feel Good Kitchen. They did the spectacular, clear recipe testing, styling and bold, appealing photography themselves. Included are a table of contents, index, glossary and tables of techniques. Measurements are in both American and international terms. Abbie tell us she is an artist, and the book more than proves it. She also pointed out that eating with this focus is a lifestyle choice, “not a strict diet.”

Abbie Cornish shows her styling skills for the Pescan: The Feel Good Kitchen at Melissa’s Produce Kitchen. Below is her beautiful, natural work.

This 100+ recipe book is an extension of this Pescan tradition and the food they explored together—plant-based, dairy-free, and gluten-free dishes, supplemented with high-protein seafood and eggs. All are highly nutrient dense, incredibly energizing and accessible. Abbie and Jackie breeze through practical basics of stocking your kitchen, preparing and eating pescan. They share common sense foolproof tips, techniques, plus recipes for batch cooking and prepping, and a novel list of Umami-rich ingredients to add to dishes. One I found fascinating and will use soon adding neutral flavor avocado into pea soup for a silky, unctuous texture and nutrition.

Avocados are one of the umami-laden ingredients that feed all the senses in the Pescan: The Feel Good Kitchen. Below are Jacq’s favorite pickled onions from her culinary school teacher

Chef Jacq’s tips on how to cook like a pro were learned from culinary school, professional chefs and lots of home experience. Everyday ingredients are transformed into art using simple instructions on how food keeps their colors with the proper cooking ingredients.

Adding acidic ingredients to these veggies only during the final stage of cooking keeps them colorful. Only one set of tips in Pescan: The Feel Good Kitchen.

As much of an insider in the culinary as the international fashion world, Jacq continually learns from the best. We wondered who the celebrity chef was she mentioned who told her he did not soak his beans before cooking. (Roy Choi?) “This means you don’t have to think of beans as all time-consuming, that you don’t have to babysit them for hours,” she laughed. Halved onions are inserted to infuse flavor in this dish, and taken out before serving.

Rich black beans without fuss from the Pescan: The Feel Good Kitchen cookbook

“One base recipe can make different dishes,” Jacq told us. “Cooking school recipes are the ones I use mostly on a weekly basis.

This Almond Butter Mousse Fruit Pie with Rosemary Cookie Crust can be made as one glorious tart pie or individual ones (below)from the Pescan: The Feel Good Kitchen cookbook (Using Melissa’s Rosemary & Canela)

Jackie’s personal trainer was the motivation of her lifestyle choice. Research led her to a diet filled with vegetables, fruits, whole grains, nuts, and legumes, and supplemented with eggs and seafood. And she has found so much satisfaction in passing this on. The positive feedback from readers and students confirm her belief. And, in her words, “I definitely feel most proud when people tell me about how my recipes helped them with health issues, weight loss, or just feeling better. But the plan is “not a rigid one,” Jackie is quick to point out. It’s perfectly ‘ok’ to eat rich, decadent foods at times.” She laughs, “like for New Year’s Eve.” But why not just have rich, decadent High-Protein Black Bean Brownies instead from the book?

(High Protein Black Bean) Brownies! from the Pescan: The Feel Good Kitchen cookbook. Food photography is by Ren Fuller

There are heart-felt acknowledgements at the end of the book to friends and family for also trying them over and over. “It was so helpful for Abbie as home cook to test the recipes because “she is not a professional chef who would already be familiar with the gist of it who doesn’t need such detailed instruction.”

These two best friends had already bonded over their love of food and wellness. The book came about after Abbie, a novice cook, asked Jacqueline, a graduate of the National Gourmet Institute, for cooking lessons. Every Sunday, they would take trips to the local farmers’ market, spend the day cooking, then serve these dishes to their family and friends. So most beautifully, Pescan: A Feel Good Cookbook is a story of friendship, healing, and developing a more positive relationship with food.

The Pescan: The Feel Good Kitchen authors leaving Melissa’s with healthy, fresh ingredients to use at home

The Talapia fish I filleted with help from THE

I was thrilled when Jacq answered my question about eating farmed Talapia: yes., in moderation. She suggested checking SEAFOOD WATCH’s “Super Green List,” also listed in the book. So this is what we had for dinner, with me learning how to fillet a fish from the book!

How to Fillet A Fish from Abbie Cornish & Jacqueline King’s The Pescan: The Feel Good Kitchen cookbook. (above and below)

I can’t wait to try the Island Style Whole Fish in Abbie Cornish & Jacqueline King’s The Pescan: The Feel Good Kitchen cookbook.book! (Photography by Ren Fuller)

Even my kitchen helper became a fan of Chef Jacq when she mentioned that her hands were “squeaky clean” as she handled on one of the ingredients. And he assured me he will love to eat any of the fish dishes that we cook from the book, or be Chef Jacq’s taster for fish dishes!

A Trip to the New Paris with Kendall’s Brasserie Special Menus

October 18, 2019 Comments Off

(Gerry Furth-Sides) Ethnic cuisine menus these days incorporate local, fresh ingredients. French Kendall’s Brasserie not only does this famously, but also regularly honors the show-in-residence at the Ahmanson Theatre next door with special ethnic dishes on the menu. Executive Chef Jean Pierre Bosc is just the one to pull this off with classic flair that reflects both the distinctive touches he brings from his hometown in Lyon, France.

Kendall Brasserie’s bustling main dining room at dinner time before a show at the Music Center

Kendall’s pre-theatre meal is hearty enough to be called brasserie fare, and yet light enough to have theatre goers dine there almost right up to show time. We lingered as long as we could after our own meal, and were astonished at how this fully-booked main dining room emptied out almost all at once. By ten minutes to curtain call, Kendall’s Brassierie was all but empty of staff and a few diners like us.

Kendall’s Brasserie at ten minutes before curtain call!

French Kendall’s Brasserie welcomes John Leguizamo’s “Latin History for Morons” with Mexican specialties this season. The items wove seamlessly into the regular menu.

Latin specialties in honor of the show include a cocktail and dishes. The History Latina Margarita is prepared with Silver Tequila, Jalapeno, Agave, Lime Juice, Orange Wedge, and a Tajin Salt Rim. This variation of a classic margarita brings added heat with the jalapeno twist, made more festive by the orange wedge.

The History Latina Margarita is prepared with Silver Tequila, Jalapeno, Agave, Lime Juice, Orange Wedge, and Tajin Salt Rim.

A Chilled Brentwood Corn Bisque, perfect for Indian summer evenings proves sublime, silky and cool. The cool flavors of mango, avocado and cucumber compliment the Jumbo Lump Crab Cake. Cucumber slivers top the Crab Cakes, bursting with slabs of fresh crab, flash-fried for extra lightness

Chilled Brentwood Corn Bisque and Jumbo Lump Crab Cake, to honor the John Leguizamo show at Kendall’s Brasserie

While we were offered a look at the dinner menu, our warm, professional server, David, helped us pick out a wine. He told us about the international restaurant staff, confirming even more his interest and dedication to Kendall’s Brasserie and the Patina Group.

Server David helped us with the wine selection to go with our steak fritter and duck breast

And, oh the dishes that followed! The Steak Frites ($39) , a 10oz prime flat iron steak, is prepared with Café de Paris butter, red onion marmalade and duck fat garlic frites. The steak was prepared and served hot to perfection, tender with a chew and pink inside.

Steak Frites ($39) at Kendall’s Brasserie

Duck breast was equally superb, moist and flavorful with sand (baby) carrots, a condiment of the carrot greens, cubed polenta croquettes and a carrot sour cherry sauce ($37)

Duck breast with sand (baby) carrots, carrot greens condiment, polenta croquettes, carrot sour cherry sauce

Arriving with the food at Kendall’s Brasserie. Could you ask for a more pleasant server?

Desserts are classic French and distinguished. We were so satisfied after our main courses that we could have left happy and full. But we found room when David brought us Kendall’s Brasserie’s Chocolate fondant dessert with Espresso sauce, pistachio ice cream. Our favorites of coffee flavors and pistachio ice cream were key!

Kendall’s Brasserie’s Chocolate fondant dessert with Espresso sauce, pistachio ice cream

The rustic, classic bread was pre-sliced and served with room temperature butter. When I asked for a bread heel, or end, the server immediately brought out a few warmed ones! The kitchen make it into a another full basket-to go for us. It was perfect for breakfast the next day as a reminder of the fantastic meal.

Kendall’s Brasserie knows “bread heels!” Brought to the table in a basket, the kitchen make it into a another full basket-to go for us

Our bread heels breakfast, a reminder of our wonderful Kendall’s Brasserie meal

congenial manager, Carlos, answer any questions and assures customers they are welcome after dinner

Chef Jean Pierre Bosc, the former owner of the now shuttered Cafe des Artistes and Mimosa, boasts a Michelin-star heavy history. His own charcuterie menu plus dishes like a Cod Brandade Cake with piquillo pepper coulis and Marseille bouillabaisse have become signatures of his menu.

Chef Jean Pierre Bosc at Kendall’s Brasserie (see his post in our CHEF SPOTLIGHT section

Los Angeles Magazine’s The Food Event 2019 Triumphs

October 15, 2019 Comments Off

(Gerry Furth-Sides) Angeles magazine’s 15th annual The Food Event, miraculously held once again at the location of host-partner, Sadderock Ranch. The event featured tastings from 40 of Los Angeles iconic restaurants, as well as tastings from wineries, brews, spirits and decadent treats curated by the magazine’s editorial team.

A much more subdued Semler Ranch after the Woolsey fires in 2018 at 2019 Los Angeles magazine’s The Food Event

The event was moved to the smaller, spiffy private party venue to the west from the rolling, tree-shaded lawns of the Semler home, following the fires of 2018 that swept through the estate shortly after last year’s spectacular event. Malibu Family Wines producers of Saddlerock and Semler wines, was still very much in view with the wine booths and barrel tables.

A portrait of the day with the Semlers in the middle at the 2019 Los Angeles magazine’s The Food Event

A lovely little French Cafe was also installed on site by one sponsor, the Getty Museum. The MONET exhibit “cafe” announced this season’s event. The superb catering staff served up steak frites to go along with it.

Notable restaurants include: Alta Adams, Calabra, Fia, Gracias Madre, L’Antica Pizzeria de Michele, Pasta Sisters, Pikoh, and Yours Truly.

The event also introduced new chefs and chefs who have taken over important restaurants. From 71Above, Even the smallest dishes were carefully thought out. Here at the 71Above booth, a smile from Executive Chef Javier Lopez, who took over from none other than Chef Vartan Abgaryan. 71Above serves up Harry’s Berries Strawberries Verjus, Fromage Blanc Togorashi, Basil,

Even the smallest dishes were carefully thought out. Here 71Above serves up Harry’s Berries Strawberries Verjus, Fromage Blanc Togorashi, Basil, at the 2019 Los Angeles magazine’s The Food Event

A smile from Executive Chef Javier Lopez of 71 Above, below at the 2019 Los Angeles magazine’s The Food Event

Italian! Dina Cervoni was only too happy to help us with the pan “scraps” and a crunchy corner piece of delectable lasagna from Pasta Sisters, at the 2019 Los Angeles magazine’s The Food Event

Italian! L’Antica Pizzeria de Michele at the 2019 Los Angeles magazine’s The Food Event

Cooking demonstrations by chefs Brendan Collins (Fia Restaurant), Vartan Abgaryan of Yours Truly, Keith Corbin and Anne Conness (Jaffa), took place at one end of the party in a shaded tent with ample seating.

Brendan Collins doing his demo and his dish from Fia Restaurant at the 2019 Los Angeles magazine’s The Food Event

Disarming Chef Vartan Abgaryan demonstrated pastry dough making for the best piece of pizza in the world at the 2019 Los Angeles magazine’s The Food Event

A view from the demo tent at the 2019 Los Angeles magazine’s The Food Event

Restaurants also offering unlimited samples: 71Above, Calabra, Coin & Candor, Crème Caramel, Delicious at the Dunbar, Drago Centro, Eataly LA, Hamasaku, HomeState, Jaffa, Jame Enoteca, L’Antica Pizzeria de Michele, Lady M, Lark Cake Shop, LBK La Pizza Napoletana, Le Grand, Luv2Eat Thai Bistro, Madre Oaxacan Restaurant & Mezcaleria, Makani, Manuela, Michael’s, My Little Dumpling, RiceBox, Ronan, Salazar, Spoon & Pork, STK Steakhouse, Supercool Creamery, Terranea Resort, Tesse, Wally’s.

A huge hit of the day right at the gate: TESSE’s short rib nestled into an onion ring, topped by a dollop of applesauce at the 2019 Los Angeles magazine’s The Food Event

Hamasaku Chef’ Takahashi’s performance prep at the 2019 Los Angeles magazine’s The Food Event drew a happy, rare long line

Italian! EATALY’s crew grilled entire pork loins on site served in a fresh baked bun at the 2019 Los Angeles magazine’s The Food Event

Wacky, delicious freshly made ice cream from Supercool Creamery at the 2019 Los Angeles magazine’s The Food Event

Boutique wine tastings, craft brews, and creative cocktails will also be served. On this list: Beekeeper Cellars, Chateau Michael Kumsiashvili, Détente, Diniz Cellars, Domaine de Cala, Frank Family Vineyards, Goldschmidt Vineyards, Guarachi Family Wines, Hornitos, House of Suntory, Hoyt Family Vineyards, Josh Cellars, Maker’s Mark, Malibu Family Wines, Modus Operandi Cellars, Paul Lato Wines, Stella Artois, Trujillo Wines, Vignobles Sullivan, Zacamesa

A farewell toast with a LAWLESS wine – guests could take their personally engraved glasses home at the 2019 Los Angeles magazine’s The Food Event

When I drove out of the 14t Los Angeles magazine’s The Food Event, the 14th Annual Epicurean Extravaganza in 2018 on a glorious, cloudless day, top down on the convertible and swinging all the way around from Kanan Dune to Mulholland Drive to the beach, I remember thinking, “it doesn’t get better than this.” The Woolsey fires took place two weeks later, destroying much of Saddlerock Ranch. So this year’s event really honored the remaining land.

One last look back from the Mulholland Gate at Los Angeles Magazine’s THE FOOD EVENT 2019

Taking in the magnificent vineyard grounds, home to Malibu Family Wines, producers of Saddlerock and Semler wines. The very essence of the California ideal, the Semler family’s exuberance fills the air. //(www.malibufamilywines.com)

For more detailed information, including sponsors, please visit //www.lamag.com/thefoodevent2019.

The Karachi Kitchen Cookbook: A Contemporary Look at Regional Pakistani Cuisine

October 15, 2019 Comments Off

(Gerry Furth-Sides) One look at trim, attractive Kausar Ahmed, with an apron neatly tied around her waist, piques your curiosity about what she eats because you want to eat the same thing. And you can know. Kausar’s The Karachi Kitchen cookbook holds beloved family recipes from her hometown Karachi, Pakistan, that reflect the diverse multi-cultural region at a crossroads of South Asia – currently including an important French influence.

Kausar Ahmed shows her KARACHI KITCHEN COOKBOOK with Pakistani recipes for the family

The Gourmand Award-winning book offers a recipes that appeal to all ages because of the variety of flavors and textures, such as Okra Chips, Masala Rubbed Roast Beef Tenderloin, and Khao Suey (Coconut Noodle Curry). Fried Okra Chips turns out to be one of Kausar’s favorites, and this international traveler was astonished at the “freshness, the tenderness, and the flavor” of the Melissa’s Produce veggie. “We used to have to pick them in a neighbor’s garden to get them this fresh even at home,” she joked.

Fried Okra chips from Kausar Ahmed’ KARACHI KITCHEN COOKBOOK

Kausar’s daughter, Sadaf, “the backbone of the cookbook, who I call ‘boss’, was the reason it was published

We cannot wait to try the Indian sugar biscuits in the KARACHI KITCHEN COOKBOOK!

Murgh Hara Masala, a simple “Green Chicken” recipe that can be prepared cubed, shredded, in pieces for variety (above) and Aaloo Chaat appealing little dutch potatoes,(below), afrom the recipe in THE KARACHI KITCHEN cookbook

Kausar’s love for cooking started at family meals and eventually evolved into a career that spanned continents. When she told us the fascinating story of her grandmother, Bilquis Khanam, and her father, both very influential in her tale, it was easy to understand her universal outlook. Her grandmother, “a short powerhouse” who birthed 17 children with 12 of them surviving, and a husband who left her, became what was probably one of the first feminists anywhere, publishing the first magazine in Pakistan for women. Her morning walks including speaking to everyone she met and collecting guests to dine with the family with food laid out on the floor.

Comparisons naturally followed. “Spices in Karachi are sharper,” Chef Kausar told us, “moving toward Lahore, they are milder and milder until ‘they become salt and pepper,’ ” she laughed.

Kausar’s dad, a chemical engineer, already influenced the family’s culinary taste since his mom was from Bombay and he brought these regional dishes to the table. He also surprised Kausar at the start of her first summer vacation as a teen, when she was prepared to laze around, by having her accompany him at work. “It was the start of a work ethnic that Kausar not only developed but passed along to her own children and to her students.

We cannot wait to try the Indian sugar biscuits in the KARACHI KITCHEN COOKBOOK!

Gajar Ka Halwa or Carrot Delight in the KARACHI KITCHEN COOKBOOK is “not too sweet so guests will eat a whole one and just a bite as with many Indian desserts”

Growing up in a big Pakistani family it was easy for Kausar to be enamored with food from a young age. “Warm smells would float out of the kitchen and cause a sensory explosion” she says about her mother’s fresh home cooked meals where ingredients like turmeric, cumin, and ginger were staples, along with seasonal produce. As she started helping her mother, Ghausia (below) in the Chotani family kitchen, cooking became a happy and also therapeutic activity – bringing people together over a meal gave her immense pleasure while bringing her community closer together.

Chef-author Kausar Ahmen and her inspirational mom, Ghausia Chotani

Being raised in dynamic, multi-lingual Karachi also played an important role in Kausar’s evolution, slowly developing her passion into a career. Cher Kausar reminded us that Karachi is a seaport (like Canton, New York, San Francisco) so it has been influenced by traders for centuries, rich in culinary and cultural history. Regional cuisine in trade-hub Karachi is a hybrid of Asian, European, and Middle Eastern ingredients and styles of preparation in what Chef Ahmed describes as, the most culturally diverse city in the country and one of the most populated in the world. “

A meal straight out of the KARACHI KITCHEN COOKBOOK by Kausar Ahmed

Ingredients and technique are so simple in the KARACHI KITCHEN COOKBOOK by Kausar Ahmed

Local food in Karachi is bold in flavor, and comes in many forms including curries, soups, stews, wraps, pilafs, pies, and more. For The Karachi Kitchen I have compiled some of my favorites: recipes deeply connected to my own childhood, and others connected to motherhood. I hope they bring my readers as much curiosity and adventure as they brought me when I first discovered them.”

Kausar knows what people like. She has served as a chef, educator, food stylist, and culinary consultant for top tier culinary institutions and brands including the Institute of Culinary Education, Williams Sonoma, Unilever, Nestle and more for the past three decades. She has also taught pro-bono cooking classes to over 300 public school students in Pakistan and the United States.

Kausar’s love for cooking started at family meals and eventually evolved into a career. Growing up in a big Pakistani family it was easy for Kausar to be enamored with food from a young age. “Warm smells would float out of the kitchen and cause a sensory explosion” she says about her mother’s fresh home cooked meals where ingredients like turmeric, cumin, and ginger were frequently used, along with whatever else happened to be in season. As she started helping her mother in the kitchen, cooking became a therapeutic activity – bringing people together over a meal gave her immense pleasure as it brought her community closer together.

Ethnic Restaurants Shine in 45th Annual AbilityFirst Festival of Fall, Pasadena

October 1, 2019 Comments Off

The 45th Festival – friendly from the beginning and the practical plate with glass at the gate!

(Gerry Furth-Sides) Ethnic restaurants shined in the 45^th Annual AbilityFirst Festival of Fall, Pasadena’s outdoor gourmet food and drink festival in the stunning gardens at the Historic Laurabelle A. Robinson House in Pasadena. Our highly recommended restaurant participants proved to be as worthy as the spectacular private estate venue. (//localfoodeater.com/if-you-know-gado-gado-krupuk-you-know-bone-kettle/ )(//localfoodeater.com/the-new-kitchen-dream-team-at-the-raymond-restaurant/ (//localfoodeater.com/roku-idg-create-new-concepts-for-dinela-july-13-july-27/

This year’s 45^th Annual AbilityFirst Festival of Fall will be Hosted by Phaedra and Mark Ledbetter brought over 500 guests together for one exquisite evening featuring more than 25 top chefs, restaurants, cocktail bars, wineries and breweries, along with a special live culinary experience, live music and much more. The grounds were so expansive, it never felt over-crowded. The crowd lingered till dark.

The infinity pool behind the house to the west

The 45^th Annual AbilityFirst Festival of Fall gourmet Restaurants and Desserts include Bone Kettle , Bristol Farms, Buca di Beppo, Bacchus’ Kitchen, Celestino Ristorante & Bar, El Cholo Café, Gale’s Restaurant, Green Street Restaurant, Hope Café & Catering, Julienne Fine Foods & Celebrations, Kensington Caterers, Mi Piace, NOOR, Nothing Bundt Cakes, Roy’s Restaurant, SuperCool Creamery, Sushi Roku, and Tam O’Shanter.

We loved seeing our old friends – and some new ones at the Pasadena branches such as El Cholo!

El Cholo’s signature, end-of-the-season green corn tamales with mole!

Mole you could drink that was drizzled over El Cholo’s signature, end-of-the-season green corn tamales

The “best Italian” -Celestino Ristorante serving

Celestino’s beautiful fall display

The lively, wonderful THE RAYMOND 1886- with the news of a new chef!

What a way to usher in the fall season!

Historic Tam O Shanter’s friendly crew

This year’s Beverages featured Cocktails and Spirit Tastings from (sponsor) Dulce Vida Tequila, Krafted Spirits, Mi Piace andThe Raymond 1886, along with specially curated Wines from Loring Wine Company, San Antonio Winery, Southern Glaziers Wine & Spirits, and The Estates Group. Golden Road Brewing will be pouring their California inspired craft beer, and Jones Coffee Roasters will be serving their globally sought and locally roasted coffee.

No one wanted to leave – Jones Coffee Roasters Coffee (delicious as espresso!) Nothing Bundt Cakes at the gate out kept guests happy until the end

Proceeds from the 45^th Annual AbilityFirst Festival of Fall will directly benefit AbilityFirst. AbilityFirst provides a variety of programs designed to help people with disabilities achieve their full potential throughout their lives. AbilityFirst does this by creating targeted programming to help an individual successfully transition from childhood to adult life; providing employment preparation, training, and experience; building social connections and independence; and offering both their participants and their caregivers an opportunity to refresh and recharge through their recreational activities. AbilityFirst’s person-centered programs empower individuals to discover what is important to them in their lives, and to develop the skills that are important for them to achieve their goals.

2019 Winners of the First LA-Based Gelato Festival America

September 30, 2019 Comments Off

(Gerry Furth-Sides, photos, content courtesy of Gelato Festival America) Gelato Festival America, now in its third year, celebrated its first West Hollywood’s edition this weekend at Pacific Design Center. The mission of Gelato Festival America is to spread the culture of artisanal gelato throughout the United States by holding events in four cities this summer. The winner of the contest for best flavor at this Festival was Seamist by Stefano Mosi of Mosi in Victoria, BC Canada. Other prizewinners included Purple clouds by Alfonso Jarero of Ozio in Mexico City, Mexico and Italian Romance by Antonio Arminio of Gelato Go in Beverly Hills, CA.

– 1st place winner of the West Hollywood festival, Stefano Mosi (Instagram: @mosigelato), received a beautiful medal by Florentine goldsmith Paolo Penko, presented by PreGel, the official supplier of gelato ingredients for Gelato Festival America. The Seamist flavor was a hit with the Public Jury, composed of ticket-holding guests, as well as the Technical Jury of 14 professional judges. Mosi describes his winning flavor as a “herbal tea sorbetto of mint, lemongrass and seaweed with the addition of fresh mint leaves and lime”.

– Second place went to Purple clouds, lychee with organic hibiscus infusion and whole raspberries, by Alfonso Jarero (Instagram: @ozio.gelateria) of Ozio in Mexico City, Mexico.

– Third place went to Italian Romance, a gelato made with water from organic handmade roses wrapped in a mixture of variegated blueberries with wild berry spice for an elegant romantic and healthy taste, by Antonio Arminio (Instagram: @gelatogo_southbeach) of Gelato Go in Beverly Hills, CA.

Held in collaboration with strategic partners Carpigiani Frozen Dessert University and Sigep – Italian Exhibition Group, Global Partner Air Italy, Main Sponsors PreGel and WhyGelato.com, and Technical Sponsor ISA, Gelato Festival West Hollywood 2019 has produced a winner to continue the competition and enter a flavor in Gelato Festival American Final 2020. It’s the World Cup of gelato, a journey with hundreds of trials and thousands of flavors over four years on five continents! The WeHo artisans created and served more than two tons of gelato to thousands of guests over this weekend in at Pacific Design Center using cups by Packaging Sponsor Stanpac.

Special Mentions:

– Technical Jury: Tropical Cowboy (mango pineapple with candied jalapeños AKA”Cowboy Candy” and citrus highlights), by Ashley Westwood of Bibo Freddo Gelato in Reno, NV. The Technical Jury prize is awarded to the professional judging panel’s favorite flavor (with no consideration given to the popular vote by all ticket-holding guests). Each gelato is judged based on presentation, flavor, structure, creativity, and articulation.

– Popular Jury: Sunshine Spicy (the citrusy freshness of oranges and spicy heat of cinnamon) by Riccardo Barbarossa of Zona Blu in Weston, FL. The Popular Jury prize is awarded to the flavor that was preferred by the general admission guests (not counting the professional judging panel).

This weekend was the culmination of a fantastic first WeHo Gelato Festival presented by Pacific Design Center where thousands of people enjoyed authentic Italian gelato and voted for their favorites. Guests enjoyed demonstrations, contests and games, ceremonies and most importantly, tasting the artisanal gelato.

Celebrate National Taco Day October 4 with Three History-Making Tacos!

September 30, 2019 Comments Off

The Original Jimboy’s Taco from 1954 (photo courtesy of Jimboy’s Tacos)

(Gerry Furth-Sides) Celebrate National Taco Day this Friday, October 4 with three-history making tacos, all originating in California – from Tahoe to Los Angeles to Orange County.

Jimboy’s mid-century signature food truck pioneer from northern California offers $2 off a 6-pack ($15.50)
of Original Ground Beef Tacos. ( jimboystacos.com)
Indian-based Masala Grill is offering a free taco of your choice in its novel naan wrapper with any order of any size /www.masalagrillla.com.
California-inspired Chronic Taco is giving away one free chicken, al pastor, carnitas or beyond beef taco to all lunch customers with the code word announced on Chronic Tacos social media. (www.chronictacos.com)

Pioneering Jimboy’s Tacos have been voted best in Orange county for their consistent quality, high quality homemade ingredients, and being scratch-made. For menu, location and details please see: jimboystacos.com

Jim Boy Taco ready for National Taco Day October 4, (photo courtesy of Jim Boy)

A family-owned business founded by Jim “Jimboy” Knudson, he debuted Jimboy’s Tacos in a small trailer in 1954. Jim introduced recipe his signature spiced ground beef taco a grilled stone-ground corn tortilla wrapped around crisp lettuce and freshly shredded cheese, then dusted with a liberal coating of grated parmesan cheese.

Jim Boy Taco, which was first created in 19545, celebrates National Taco Day October 4, (photo courtesy of Jim Boy)

Knudson pioneered the taco in many ways, from selling tacos from a trailer in the mid-50’s at Kings Beach in Lake Tahoe, California to franchising while developing strong community roots along the way. “Tacos” were so new to the area- let along food trucks!- that Jim had to spell the “taco” out phonetically on the trailer so people could pronounce it. The story goes that Knudson was introduced to tacos at when a friend’s family made tacos for him at a dinner. He loved them so much, that he created his own American-style recipe for a taco.

After enormous word-of-mouth popularity, Jimboy’s went brick and mortar in 1958 courtesy of fan Joe King, owner of King’s Beach. Celebrities at the famous Cal Neva Lodge in Tahoe immediately became fans, including famous “Rat Pack” members and “Bonanza” TV show cast.

In 1969, Knudson franchised Jimboy’s Tacos in the Sacramento area, which now has grown to over 40 locations throughout California, Nevada and Texas.

Jim Boy Taco, adds to its $2 Taco Tuesday with a National Taco Day special on October 4, (photo courtesy of Jim Boy)

Try the exotic Jackfruit Tacos, or any other taco free with any order at Masala Grill. Filled with giant tropical fruit shown below, Jackfruit Tacos are enhanced with onions, cilantro and a pop of mint sauce. they are astonishingly vegetarian and vegan and wrapped in gluten-free flour tortillas. It not only fools the eye but looks at the fruit before it is cut. Owner-Chef Chawla explained that “jackfruit” has a consistency that is close to shredded meat, which he developed for the growing number of vegetarian customers.

Jackfruit cooked has the wild look, consistency of shredded meat

Jackfruit in the wild! This is a Melissa’s Produce showpiece

Masala Grill, 5607 San Vicente Blvd, Los angeles, CA 90019 (323.954.7570) //www.masalagrillla.com.

California-inspired Chronic Taco is giving away one free Chicken, Al Pastor, Carnitas or Beyond Beef taco between 11 am and 2 pm, to all lunch customers with the code word announced on Chronic Tacos social media.

To redeem the free taco, customers must follow Chronic Tacos on Instagram, Facebook or Twitter @Chronictacos. The code word will be mentioned a week in advance.

Randy and Dan grew up in Orange County, California, “where you could find a great Mexican taqueria on every corner.” So they decided to fill the niche for a place with authentic Mexican tacos, a unique vibe inspired by their Southern California roots and personal, friendly service. Taco Life was thus born, with the first Chronic Tacos in 2002, in their words, “inspired by badass, 3rd generation recipes, a laid back experience with an irresistible edge.” For a full menu, locations and details, please visit //www.chronictacos.com

Chronic Tacos offers Chicken, Al Pastor, Carnitas or Beyond Beef taco (photo courtesy of Chronic Tacos)

Chronic Tacos since 2002 (photo courtesy of Chronic Tacos)