Gerry Furth-Sides

New BOLLYWOOD GRILL Establishes Hollywood’s “Walk of Flame”

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Bollywood Grill in Hollywood defines “The Art of Indian Food”

(Gerry Furth-Sides) Bollywood Grill describes itself as “The Art of Indian Food” and it does more than that.  It does it in a colorful, inviting earth-done decor with soaring ceilings, and top-notch food that works for a menu that includes refined, hearty entree dishes plus a lunch buffet.  And it does it with a smile: it seems no coincidence that the owner-partners, at least one of which is on site, are named Happy and Sunny.  (//www.bollywoodgrill.biz)

 

A smiling owner is on site at all times at Bollywood Grill in Hollywood

There are so many smart things at Bollywood Grill in Hollywood that make it both a fine dining and a fun casual place at the same time.  One is that the third partner is Chef Santhok Singh, who was trained in the most elite school in northern India.  And he directed the kitchen at the luxurious, white-tablecloth Gaylord’s in Beverly Hills at the height of its popularity, and he created the menu for Tantra in Silverlake.

Chef Singh knows how to source the best ingredients and has perfected appealing dishes in multiple categories that include both Vegetarian and Non-Vegetarian Appetizers that include separate selections of Soups and Salads.   Tandoori Entrees fill an entire menu page, which includes selections of Sea Food, Chicken, Lamb and Paneer.  For those who cannot choose, there are special Combination Dinners for Two.  And the list of Non-Vegetarian Entrees also fills an entire page.

Executive chef Singh, who oversaw the kitchen at the upscale Gaylord’s in Hollywood

The popular lunch buffet at Bollywood Grill is long enough to easily accommodate large groups

We would return over and over just for our favorite Seafood Entree dishes, Salmon Fish Curry and Goan Shrimp Curry.  They are prepared with a variety of Indian spices, curry leaves and coconut milk.  One secret that is not so secret is that the partners also import foods and so the chef has the finest ingredients to work with here.

I would return again and again for the fish and seafood curries – a surprise since they are southern Indian favorites and the chef is Punjabi. The golden  Salmon Fish Curry  with a frissé topping inspires me to hear my favorite Food Network chef, Punjabi Maneet Chauhan, exclaiming, “delicious.”  The salmon is a tiny bit crusty on top and bottom, and meltingly flaky to the fork.  The sauce is rich and yet light, and quite a feat to get exactly the right balance in the curry.

Salmon Fish Curry is as tasty as it is beautiful

Goan Shrimp Curry is a spicy, sour curry that comes from Goa and is also called Ambot Tik. The sticky rice in the center is much more refined than the glutinous version (we love so much!) so this was a surprise.  It does fit better with the light dish, though, and there was nothing left on the place above or below to prove it!  These dishes also work so well in any kind of weather all year round.

Goan Shrimp Curry at Bollywood Grill in Hollywood

Gobhi Manchurian with cauliflower in a sweet-sour sauce developed from the Chinese, with bell pepper and onions

Onion seed Naan just to be a little different at Bollywood Grill in Hollywood

Chicken Tikka from the Tandoor oven,  marinated in yoghourt and spices for flavor and tenderness  at Bollywood Grill in Hollywood

Lamb Curry Kabob with roasted tomato in a white sauce at Bollywood Grill in Hollywood

The biggest Gajar Halwa (Gajrelay) “cake”, a divinely dense cooked carrot pudding with ghee, milk, sugar and bits of cardamon at Bollywood Grill in Hollywood

Bollywood Grill, 6756 Hollywood Blvd, Holly, CA 90028 (the first block east of Highland), (323) 871.4112. (//www.bollywoodgrill.biz

First International Gelato Festival in LA, September 28-29

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(Gerry Furth-Sides, Content and images courtesy of the Gelato Festival)  Los Angeles’ first International Gelato Festival arrives at the plaza of the Pacific Design Center on September 28 and 29, (San Vicente between Melrose and Robertson).  The event marks the final American round of culinary competitions in 2019 where the “coolest” chefs gather to impress both a professional tasting panel as well as thousands of fans who will vote for their favorite expression of Italy’s most famous frozen dessert.

Tickets are available at gelatofestival.com.  Use LOCALFOODEATER for a 20% discount price.  A portion of the proceeds to benefit Charity Partner Project Angel Food, a Los Angeles based charity that cooks and delivers over 600,000 nutritious meals each year, free of charge, to the homes of men, women, and children affected by life-threatening illnesses. Celebrating its 30th year in 2019, Project Angel Food has served over 12 million meals to more than 20,000 people.

The Gelato Festival is considered the most prestigious event in the world dedicated to gelato – all’italiana. Organized in collaboration with Carpigiani and Sigep – Italian Exhibition Group, the Gelato Festival spreads knowledge and enjoyment of real Italian artisanal gelato through a contest in which gelato artisans and chefs compete with original gelato flavors to win the gold medal by Florentine goldsmith Paolo Penko.

The Gelato Festival will run from 11am until 7pm, with live entertainment and art complimented by an exhibition tent featuring some of LA’s finest restaurants to pair alongside the official competing flavors which include Mexican Chocolate with sweet mole and cacahuate, Strawberry Herbal Sorbet, Pineapple Butter Gelato, and Mangonada with chamoy sauce and tajin spices among many others.

The event includes:

  • All-you-can-eat original flavors, made fresh on-site all day long
  • The world’s largest frozen dessert lab on wheels
  • Games & activities, including eating contests kids’ jury and more
  • Classes on how artisanal gelato is made
  • The opportunity to vote on the best gelato in AmericaTickets are available at gelatofestival.com with a portion of the proceeds to benefit Charity Partner Project Angel Food, a Los Angeles based charity that cooks and delivers over 600,000 nutritious meals each year, free of charge, to the homes of men, women, and children affected by life-threatening illnesses. Celebrating its 30th year in 2019, Project Angel Food has served over 12 million meals to more than 20,000 people.

Long known as a celebrity haven where fashion, art, and architecture effortlessly blends with dining and nightlife, West Hollywood’s Design District is adding another international marquee name to its roster with the widely acclaimed Gelato Festival.

Pasadena’s Best Ethnic Restaurants Star in the 45th Festival of Fall

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

(Gerry Furth-Sides) Ethnic restaurants shined in the 45th 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 45th 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

No one wanted to leave – Jones Roasted Coffee and Nothing Bundt Cakes at the gate out kept guests happy until the end

The 45th Annual AbilityFirst Festival of Fall gourmet Restaurants and Desserts include Bone Kettle , Bristol Farms, Buca de 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!

The “best Italian” -Celestino Ristorante serv

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

What a way to usher in the fall season!

Green Street Restaurant offered THE BEST salad of greens, dried currants, mandarin orange, blue cheese and almonds. The server is laughing because she could give me a banana bread “heel”!

Historic Tam O Shanter’s friendly crew

This year’s Beverages will feature Cocktails and Spirit Tastings from 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.

Proceeds from the 45th 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.

French Kendall’s Brasserie”s New Mexican Specialties Welcome John Leguizamo’s “Latin History for Morons”

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French Kendall’s Brasserie welcomes John Leguizamo’s “Latin History for Morons” with Mexican specialties.  The highly respected restaurant with Los Angeles legendary Executive Chef Jean Pierre Bosc in the kitchen is just the place to do this.   Chef Bosc, incorporates fresh local ingredients into his French dishes with the  the distinctive touches he brings with him from his home in Lyon, France, the heart of the country. 

Latin specialties include cocktails and dishes.  The History Latina Margarita is prepared with Silver Tequila, Jalapeno, Agave, Lime Juice, Orange Wedge, and a Tajin Salt Rim you can’t go wrong! This variation of a classic margarita brings the heat with the added jalapeno twist and latin flare with an orange wedge.  A Chilled Brentwood Corn Bisque is a chilled soup is perfect for the current Indian summer evenings. The cool flavors of mango, avocado and cucumber compliment the Jumbo Lump Crab Cake and Corn Bisque for a dish that will leave you feeling cool as a cucumber.

Critics call the show, “uproarious, uncensored, and undeniably entertaining, Latin History for Morons is the show we need right now: a night of eye-opening historical narrative courtesy of Tony® and Emmy® Award winner John Leguizamo. The self-professed ghetto scholar schools America on Cinco de Mayo—no, it’s not the Latino Fourth of July—and every other aspect of Latin history they’ve misunderstood and forgotten to create a heartfelt and funny tribute. From a mad recap of the Aztec empire to stories of the unknown Latin patriots who won American independence, Leguizamo breaks down the 3,000 years between the Mayans and Pitbull into 110 irreverent and incisive minutes.

Jean Pierre Bosc, the former owner of the now shuttered Cafe des Artistes and Mimosa, has joined the Patina property, bringing with him a Michelin-star heavy history that includes a job at Jean Paul Lacombe’s Leon de Lyon (Bosc was born near Lyon) and stints with fellow French chefs including Paul Bocuse, Michel Chabran, and Michel Rostang, the latter two later sharing his kitchen over guest stints at Santa Monica’s former Fennel. Bosc says in a statement that he’d missed the kitchen, finding that “So much of being a restaurateur required me to step away from what I loved best- cooking.” He’s now adding his own charcuterie to the menu at Kenbdall’s and dishes like a cod brandade cake with piquillo pepper coulis and Marseille bouillabaisse.

Caroline D’Amore of D’Amore’s Pizza Launches Pizza Girl™ Sauces

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(Gerry Furth-Sides) Caroline D’Amore, owner and executive chef of Los Angeles-based family restaurant, D’Amore’s Pizza, is the kind of California girl that could star in the ads for the golden state.   She’s tall, model-thin, blonde, an exuberant over-achiever, friends with major celebrities and in a thriving business with one of the top five international foods.

So when she launched Pizza Girl™: a line of USDA certified-organic, locally-sourced and ethically-bottled Marinara, Puttanesca, and Vodka sauces, she poured all her enthusiasm and know0how into it.  This glamour girl is just as much at home “at the factory with a hairnet on,” she laughs, as on the red carpet with Paris Hilton. “Pizza Girl.”  The brand seems from Caroline’s childhood nickname which has become her persona to this day.  Caroline brings bring the same fresh, healthy, and most delicious pasta sauces that have made the restaurants so popular to households nationwide.

Caroline happily answering questions from shoppers at Bristol Farms

The three organic pasta sauces star in many dishes including Baked Ziti, Spaghetti Squash Casserole, Veggie Penne with Pizza Girl Vodka Sauce, and more. These recipes can be found at Pizzagirl.com for home dinner parties.  We loved them from fresh pasta we bought at the Culver City farmer’s market, and as the base for Italian appetizers.

Pizza Girl Marinara as the base for smoked sardines on toast with fresh basil

A meatball with Pizza Girl Marinara. We added pomegranate seeds

“Coming from the D’Amore’s Pizza Family, it was always a dream of ours to have an at-home product line for everyone across the country to enjoy,” said D’Amore. “Essentially, the pizza business is in my DNA, and I am proud to carry on the tradition through my own interpretation, keeping my great grandmother’s recipes alive, following in my dad’s entrepreneurial footsteps, and adding my own modern touch.”

The family-derived recipes originated with D’Amore’s great grandmother, “Big Mumma,” in Italy, and have been perfected over time in California using only local, USDA certified organic ingredients sourced with integrity. Pizza Girl Marinara Sauce is fresh and flavorful, using onion, garlic, olive oil, diced tomato, sea salt, dried basil and dried oregano. Pizza Girl Vodka Sauce is the perfect blend of creamy texture and Italian herbs, with fresh cream, olive oil, garlic, onion, diced tomatoes, vodka flavor, balsamic vinegar, sea salt, Parmesan Romano cheese blend, and dried basil. Pizza Girl Puttanesca Sauce is perfect when you are craving something rich and savory, with Kalamata olives, capers, onion, garlic, olive oil, diced tomato, red pepper flakes, black pepper, sea salt, and dried basil.

A store sample – delicious even in a paper cup!

With Pizza Girl, D’Amore continues to grow her family’s legacy, having already opened her own successful D’Amore’s Pizza restaurant location in West Hollywood with her husband, musician Bobby Alt; proving that with hard-work, passion, and a whole lot of love, anything can happen. “I want to show my daughter women can do anything they set their mind to with dedication and a true vision”. Pizza Girl has been a family dream for years and with Caroline D’Amore at the helm as CEO the company is moving at an extremely fast and carefully planned pace. Caroline’s vision for Pizza Girl will continue to grow with new product roll outs expected in the near future.

Caroline is also aware of the environment.  “After seeing the amount of plastic used in this industry, from packaging to the use of plastic jars, we see it as our responsibility to be as environmentally conscious as possible,” said D’Amore. Pizza Girl’s sauces are bottled in glass jars, and they have gone the extra mile by designing their own in house shipping boxes that make using bubble wrap and plastic obsolete. “Pizza Girl is for families to enjoy together,” D’Amore adds. “We need to ensure our planet is healthy so that future generations can continue to enjoy the earth’s natural bounty.”

Pizza Girl is currently available at Bristol Farms, Erewhon Natural Foods, Vintage Grocers, Follow Your Heart Market, Little Tokyo Market Place, Jimbos Naturally, Rainbow Bridge, West Ridge, Jaydes Market, and Cardiff Seaside Encinitas. It can also be purchased online at www.pizzagirl.com, as well as at all D’Amore’s Pizza locations, in 24-oz glass jars for $9.99 each.

Perfect for home entertaining, a list of favorite Pizza Girl sauce recipes can be found below and online at www.pizzagirl.com and on IG@PizzaGirlOfficial.

Being a socially-conscious company with integrity is the backbone of Pizza Girl, which is why Pizza Girl will be donating a portion of proceeds from every jar sold to Smile Train. Details are on:  pizzagirl.com and on smiletrain.org.

International Artisan Dining at the New Spring Arcade Building Space

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The original Spring Arcade in 1924

(Gerry Furth-Sides, photos courtesy of SAKURA agency) Each new eatery in the  The Spring Arcade Building, in the sunlit covered outdoor space is making the historic landmark into  a diverse dining destination.   Diners can sit and take in the beautiful Spanish Renaissance and Beaux Arts details of their surroundings in the revitalized Historic Core District of Los Angeles.  Home to a variety of privately owned, artisan businesses.

The newly opened Spring Arcade dining in DTLA’s Historic Core

The Spring Arcade, built in 1924,  is a unique two-tower building, which spans the length of Spring Street to Broadway. Once the location of Mercantile Place, a small alley lined with independent retail shops that opened in 1904, the Arcade was designed by architects Kenneth McDonald and Maurice Couchot.  Their intent was to maintain the Mercantile alley’s storefronts and ambiance. These two, back-to-back towers, are connected by a three level arcade covered by a glass-roofed skylight dome, fashioned after the grand 19th century shopping arcades of Paris and London. In particular, the glass-roof skylight was designed to imitate the Burlington Arcade in London.

The original Spring Arcade or “Mercantile Alley”

The downtown building is also notable for having the landmark KRKD radio towers on the rooftop. The station was purchased in 1960 by the International Church of the Foursquare Gospel, founded by the world-famous Aimee Semple McPherson (whose church remains in Silverlake), for broadcasting weekly sermons, along with an alternate music program.

The new Spring Arcade space offers a mix of residential, retail and dining. For example, Garçons de Café is both a wine bar and retail store with carefully curated authentic wares from France.  Guests can choose from a selection of gourmet wares, most of them organic, including French tea and coffee, typical Parisian bistro finger food such as charcuterie and cheese, toasts and desserts, and a brunch on weekends.

Garçons de Café offers a French week-end brunch and a selection of French wines and products

Gelateria Uli is the perfect example of the immigrant cuisine that makes Los Angeles the most culturally diverse in the world.  An Azerbaijan native who immigrated to the U.S. to attend college, Uli Nasibova left her investment banking career to study food science, take master classes, and create her own gelato recipes from scratch. Nasibova opened her first Gelateria Uli in Los Angeles in 2014, the second in 2017.       With a focus on local ingredients and unexpected flavors inspired by L.A.’s many immigrant communities, Nasibova is passionate about flavor experimentation, working savory ingredients like beets, tarragon and sweet corn into the traditional Italian dessert.

Gelateria Uli’s special combination cup

Uli Nasibova’s, authentic gelato

Uli Nasibova creates flavors for her Uli store inspired by L.A.’s immigrant communities

A third feature of the Spring Arcade is that it has pulled restaurants from ethnic food communities to make their first-time appearance in DTLA.  Rice Box, previously located only in the San Gabriel Valley, is one of the best, and it is known for its quality ingredients.  Featuring Cantonese-style barbecue, Rice Box focuses on ‘rice boxes’ on the go and delivery, with some seating.  Custom rice boxes include choices from the signature char siu (barbecued pork), black soy-poached chicken, crispy seven spice pork belly, or a vegan special.  Rice Box uses only organic produce, as well as ethically-sourced, sustainable, and hormone-free meat. Chef and co-owner Leo Lee makes sauces and seasonings on location without any MSG.

 

The Meat Lover’s Pizza from Pizza Napolita at The Spring Arcade

Blu Jam offers American regional cuisine

Kai Japanese Roots at the Spring Arcade

Spring Arcade, 531 S. Spring Street, Los Angeles, CA  90013

NOMAD’s Halal Asian Fusion Feast (and more)

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NOMAD asian bistro in Long Beach offers communal tables as well as smaller ones, and can seat up to 250 guests at one time. Specials are on the wall as you walk in the door.

(Gerry Furth-Sides) NOMAD asian bistro in Long Beach, definitely a destination dining location, has long been a cornerstone of the burgeoning Long Beach community.  The hospitality and outstanding service in an airy, inviting atmosphere alone are worth the trip.  Chef Cary Huynh, always so passionate and generous in sharing his knowledge of food, slept only three hours in order to prepare the special banquet.  He took it upon himself to personally prepare the Shrimp Egg Rolls and the desserts.  Born and raised in Viet Nam, Cary’s family is Chinese.

Chef Cary, still exuberant after three hours sleep. He also does tours of Little Saigon

The master, Chef Cary, with his niece, Sophie

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

Friendly service is key – joyous and effortless – at NOMAD asian bistro, where servers are familiar with the dishes, happy to share information

Family-style dishes to share arrive at the table as soon as they as they have been fired up and finished in the kitchen.  In fact, 250 people at one time can arrive within an hour on a Sunday for lunch!  Different areas of seating include congenial, huge communal tables; smaller ones in a more private area, plus a sunny indoor and outdoor patio section at the front of the roomy dining areas.  The restaurant can seat up to 250 guests at one time. Specials are on the wall as you walk in the door. Free parking in a more than ample lot is right outside the door.

NOMAD asian bistro in Long Beach is a cool oasis in the summer and an inviting rustic eatery in the winter

In addition to classic Chinese dishes, the restaurant is known for being the only Halal-certified Chinese restaurant in North America.  It is famous throughout the Islamic community nationally and internationally. “Certified Halal” means that animals must be slaughtered as prescribed by Muslim law, as defined in the Koran. The specific respectful manner is followed by a blessing. There are similarities to Kosher food that complies with Jewish dietary law.

NOMAD’s feast for eight or more people, which Chef Cary can adjust to vegetarian or even vegan preferences

Chef Cary Huynh wears the hats of chef, baker, proprietor and caterer. He and his team can prepare this luscious  feast menu for eight people or more.   Lobsters have to be ordered 24 hours in advance in order to be prepared properly.  Yes, there are the classic Lazy Susans on every table!

View of the NOMAD asian bistro feast on the Lazy Susan

Eight-Person Menu with dishes from the regular & special menu 

  • Appetizers
  • Chicken Roti Wrap
  • Shrimp Egg Rolls
  • Lotus Root and Berry Salad

Preserved baby lotus stems stood out in the Lotus Root and Berry Salad in the appetizer dish. They were very firm in texture naturally, and the chef suggested sautéing the stems to make them more tender.

The first course of Lotus root and berry salad with raspberry lichee drink behind it at a special feast at NOMAD asian bistro in Long Beach

Chicken Roti Wrap

The chicken roti wrap incorporates Indian Paratha that gives an Indian flair to the menu

Main Dishes

  • Mix Green Chow Fun
  • Apple Walnut Shrimp
  • Lobster in Black Pepper Sauce
  • Filet Mignon in Brown Butter Sauce
  • Lamb Rack in Basil Sauce
  • Jade Fried Rice

The Mix Green Chow Fun showcased the restaurant’s hand-pulled gluten-free noodles. It already is a favorite dish of ours because of the texture. This was a more refined version that has become an NOMAD customer favorite, too.

Our favorite rice noodles, here thinner and longer and refined

Apple Walnut Shrimp

Another popular Chinese favorite in many  Chinese restaurants is Walnut Shrimp.  Here Chef Cary adds apples for an unexpected crunch that works.  He also lightens the mayonnaise with yogurt.

The popular Walnut Shrimp made into the even more crisp and appealing Apple Walnut Shrimp at NOMAD asian bistro, Long Beach

Close up of the crunchy, creamy Apple Walnut Shrimp at NOMAD Asian Bistro

Lobster in Black Pepper Sauce

Chef Cary joyfully presents the whole Lobster in Black Pepper Sauce at NOMAD asian bistro, Long Beach

Chef Cary Lobster in Black Pepper Sauce at NOMAD asian bistro, Long Beach

Lamb Rack in Basil Sauce

Lamb Rack in Basil Sauce created by Chef Cary lends an herbal touch to replace the usual mint jelly

Filet Mignon in Brown Butter Sauce 

Filet Mignon in Brown Butter Sauce at NOMAD asian bistro, Long Beach displays a French influence into the cuisine

Vegetable Delight

The Vegetable Delight at NOMAD asian bistro, Long Beach features tofu and greens

Jade Fry Rice

Jade Fry Rice enhanced with pine nuts at NOMAD asian bistro, Long Beach

Filet Mignon in Brown Butter Sauce is influenced by classic French cuisine culinary techniques.

Desserts

  • Coconut and Black Sesame Panna Cotta
  • Thai Tea Crème Brulee
  • Rainbow Cassava Stripes
  • Mango Taro Swiss Roll
  • Pandan Madeleine

Crackly Thai Tea Creme Brûlée at NOMAD asian bistro, served with a smile

Crackly Thai Tea Dreme Brûlée at NOMAD asian bistro

Chef Cary’s Pandan Madeline with fruit in them.  You are seeing both sides here!

Robert Schueller of Melissa’s Produce (provider of the day’s fruits, veggies) presented Chef Cary with the winning basket of the day

We caught a glimpse of the Melissa’s truck on the 5 freeway!

Nomad asian bistro 6563 E. Pacific Coast Highway, Long Beach, CA  90803 //www.nomadasianbistrolongbeach.com

Italian-American Perfects Limoncello Classic: Pépecello

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The Amalfi coast, home of the best lemons,

(Gerry Furth-Sides, photo courtesy of Pépecello) Limoncello, the classic Italian intensely lemon-flavored liqueur most famously associated with and produced in Sorrento, the Amalfi coast, and the island of Capri.  PèpeCello created by restaurant owner Rich Pépe is one form of the  distinctive, all-natural lemon, cold-process maceration liqueur, also hand-crafted in small batches in Sorrento, Italy from a family recipe.

(photo courtesy of Pépecello)

Lemons are also harvested in the north, at Lago de Garda, where we saw them growing in one of the many orchards dotting the countryside.  Limoncello  requires only a simple list of ingredients  lemon zest from strictly non-treated lemons, water, alcohol, and sugar; however, it, must be prepared in the most specific process.  For example, only 100% I.G.P. certified Sorrento lemons are used in the production of PèpeCello.

Preparation is easy but meticulous, wherever commercially or at home.  The process is much more complex than making other lemon products, say, preserved lemons, and requires a little less than three months preserving time. There are many recipes to make this drink at home , including the following one which also offers  explanations of how the process can vary  //www.stripes.com/travel/limoncello-you-too-can-make-italy-s-luscious-lemon-liquer-1.5438 

(photo courtesy of Pépecello)

LimonCello  has been also popular throughout all of Italy.   Over the years, family and friends have celebrated food and drink with the traditional Italian toast of “Cent’Anni”, meaning “May You Live 100-Years of Health and Prosperity”.  Limoncello is usually consumed after meals, but is also  offered any time  in the best tradition of Italian hospitality, whether as an aperitif or a digestive, before or after a meal.  There is even a mention of it being offered at a meeting in the book, The Road to Granchester, when the character is traveling through north Italy right after World II.

This is not to be confused with Liquore Galliano L’Autentico, a sweet herbal liqueur.  This lemony drink Galliano is highlighted by several natural ingredients including star anise, Mediterranean anise, juniper berry, musk yarrow, lavender, peppermint, cinnamon, and Galliano’s hallmark vanilla flavour.

(photo courtesy Galliano L’Autentico)

PèpeCello created by Rich Pépe makes carrying on tradition much easier this tradition the  Pèpe family recipe created in 1902 and passed down for generations.  We love it for its clear, fresh flavor that is the very essence of lemon.  We have tried it over sorbet and in a rasperry-inspired cocktail, but we prefer it right over ice as an digestif. 

(photo courtesy of Pépecello)

PèpeCello’s LimonCello’s versatile flavor and cool, refreshing  character lends itself perfectly to pairings with sparkling wines, lemonades, and cocktails.  The company created refreshing cocktail recipes to bring out the best in the liqueur, such as the ones below.

PèpeCello Spritz

4 oz. prosecco
3 mint leaves
3 basil leavesAdd all ingredients to an ice filled wine glass and stir. Garnish with a lemon wheel tucked behind the ice.

PèpeCello Drop
1 oz. PèpeCello
1-1/2 oz. citron vodka
3/4 0z. lemon juice
3/4 oz. raspberry liqueur
lemon lime soda

Rim cocktail glass with sugar. Shake all ingredients with ice and strain. Garnish with a lemon twist.

Special Events at Award-Winning Zapien’s Salsa Grill in Pico Rivera

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(Gerry Furth-Sides) Hatch Chile Season events are the prefect example of why Zapien’s Salsa Grill in Pico Rivera is a destination drive eatery.  You can come and watch the chiles being roasted outside of the restaurant on Saturday, September 7 from 8 am to 2 pm, for example, and enjoy a full meal with thee seasonal treats.  Please see the website to reserve your case of roasted Hatch chiles:  //<//thesalsagrill.com/events-2/2019-salsa-grill-hatch-chile-roast.The hospitality and food make it worth the drive from anywhere in Southern California along with many other patrons.

Fresh peppers roasted on site on the menu and to take home!

Executive Chef, Chef Marco Zapien , a true culinary force co-owns the restaurant with his father, Jess.   Since Chef Marco become partner and proprietor, this low-key dynamo began building a dynasty that now includes a “sister” catering company, Black Tie & Blue Jeans Catering, a sand the bakery next door. Marco additionally holds the position of Melissa’s corporate chef in charge of sports and entertainment venues all over Southern California.  (see for his bio that put him on this corporate chef road).

Fresh chips and salsa are always on the table, and you can see them being prepared performance-style in the dining room!

Chef Marco’s Hatch Chili demo and tasting: Watermelon Margarita, Tacos De Papa, Chile Verde, Enchiladas Suizas, Frijoles de la Olla, and Green Rice

Melissa’s Hatch  Chile Media Event With Chef Marco Zapien

 DRINK OF THE DAY

Hatch Watermelon Margarita

Blended watermelon with a hint of hatch

APPETIZER

Hatch Tacos De Papa

Melissa’s baby dutch yellow potato puree in a 
crisp corn tortilla topped with lettuce, tomatoes, 
queso ranchero and Hatch salsa verde

ENTREES AND SIDES

Hatch Chile Verde

Chef will share his traditional braised pork recipe with a twist of hatch chile

Hatch Chile Enchiladas Suizas

Grilled Breast of chicken enchiladas topped with a 
creamy hatch chile salsa verde

Frijoles de la Olla

With Roasted Hatch Chile and Apple wood-smoked bacon

Hatch Chile Green Rice

Long grain rice steamed in a hatch chile cilantro broth

DESSERT

Hatch Chile Tres Leches Bread Pudding

Bolillos baked in a hatch chile-spiced custard

Chef Marco shows the bread pudding bolillos from his next door bakery

Chef Zapien puts the finishing touches on the Hatch Chile Bread Pudding

Chef Marco has refined a unique style of cooking that incorporates two generations of his mother’s and father’s family recipes with the passionate creativity he has enhanced throughout his culinary career.

The Salsa Grill serves traditional Mexican food with items such as Lengua and Enchiladas en Mole on the Chef’s Specialties menu, Camarones Mojo De Ajo and Tequila Fried Shrimp on its Seafood Specialty Menu. Fresh Menudo, Cocido and Pozole are served daily.  They make their own tortillas fresh throughout the day. The handmade tortillas used for their addictive tortilla chips,  (including all sauces) are created from scratch on site.

Award-winning Zapien’s Salsa Grill and Taqueria is on a championship run that any sports team would be proud to own.  The Mexican restaurant, located at 6704 Rosemead Blvd., earned the title of ” best” in Los Angeles County with over 28,000 votes among 6,600 businesses vying for the title.

Zapien’s signature caesar salad with shredded carrots

Marco’s imaginative dishes have allowed him to cross over to many different styles of cooking while continuing to maintain an affinity for dishes that represent his Hispanic roots. Marco has, and always will, continue to pride himself on making the freshest, highest quality food and providing the best service that any restaurant and catering company should. Whether it is a catered event or dining in his restaurant, you will be sure to enjoy an amazing culinary experience.

Celebrate National Toasted Marshmallow Day August 30 with New Stuffed Puffs S’Mores

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(Gerry Furth-Sides) S’more, a century-old American tradition, has been re-born as Stuffed Puffs™, an innovative chocolate-filled marshmallow made with real chocolate.  It makes its official debut on August 30 for National Toasted Marshmallow day  and the start of Labor Day Celebrations.

Everyone loves s’mores. (See our history at //localfoodeater.com/top-french-confections-not-macaron-brighten-2017/But not everyone loves making them because uggling marshmallows, chocolate bars and graham crackers around a campfire, or hot grill.  Stuffed Puffs ingeniously solves the problem of getting the marshmallow hot enough melt the chocolateby putting the chocolate insidethe marshmallow so the chocolate melts while the marshmallow toasts.

Stuffed Puffs creates a center that resembles a whipped Hershey bar in the process. Melting almost instantly on your tongue, it’s pleasantly creamy and smooth and showcases the use of real cocoa and cocoa butter.

 

Indian summer arrives sometime in September with hot enough days to enjoy these summery treats.  They also be enjoyed indoors.  STUFFED PUFFS are fluffy, short cylinders with a chocolate filling minus the graham cracker that almost a s’more Inspired by outdoor barbecuing, they can be used in the fall for bonfires parties.

“The idea was born around a campfire” said Michael Tierney, who graduated from the Culinary Institute of America in Hyde Park, NY in 2010. “It’s a simple idea, but very hard to execute, which is why it hasn’t been done before. I spent seven years figuring out a truly innovative system that breaks the rules of traditional candy making. I’m so excited it’s finally here.”

The company will not stop here.  Tierney added. “ We are already at work on different flavor and coating combinations that will make Stuffed Puffs much more than just a campfire-season product.”

Broiling them in the toaster oven works because it allows the puffs to melt evenly onto graham crackers without needing to support their weight. It messiness that separates mediocre s’ mores from genuinely great ones.  Available at Walmart for $3.98 a bag.

California-based vegan snack company Modern Pop is another fall treat.  The company recently launched of its new avocado ice cream bars in three flavors: Chocolate Oh Fudge, Mint Trip, and Cookies n’ Dream. The company was founded by married couple Brad and Julie Podolec, who were looking to bridge the gap for a fruit-based, low-sugar, vegan snack for their 3-year-old.

The inspiration to use avocado in a frozen dessert bar came when “it dawned on us that avocado—a fruit—could serve as a base for a line of more traditional ice cream type flavors.” These low-calorie snacks are ideal for consumers looking for non-dairy, fruit-based ice cream bars to enjoy in the hot and humid summer months. This indulgent treat is healthy yet tasty, and available online and in select retailers.

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