Gerry Furth-Sides

Ethnic Offers at Dine LBC’S Long Beach (California) Restaurant Week August 3-11, 2019

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(Content and photos supplied by Dine LBC) Dine LBC – Long Beach (California)  Restaurant Week returns August 3 – 11, 2019 with enticing ethnic options. . Participating restaurants and food retailers will be offering multi-course, “value-oriented” meals and special deals set at one of six price points: $5, $15, $25, $35, $45, $55 or $65. An $85 Chef Special Menu will also be offered by fine dining restaurants.

A “Dine. Snap. Share.” Instagram contest will be offered where a random diner will receive two nights at the Westin Long Beach and dinner at the new Nave Proof restaurant. For complete rules visit the Dine LBC website.

Participating restaurants, menus, food companies and offers can be found at www.DineLBC.com. Menus and special offers are available online.  Below is one of the stars, Open Sesame Mediterranean restaurant:

OPEN SESAME MENU FOR DINE LBC RESTAURANT WEEK
Aug 3-11 l $55 Dinner for Two
APPETIZER
choice of
FLASH FRIED CAULIFLOWER
onion, tomato, tahini, with almond slivers
SPICY GARLIC POTATOES
cilantro, garlic, roasted chili, lemon juice, garlic sauce
ENTREE
choose 2 with your choice of dip and salad: Hummus, Spicy hummus, Baba Ghannouj, Open Sesame, Tabouleh, Fattoush
CHICKEN TAWOOK
chicken breast, garlic sauce, wild cucumber pickles, basmati rice
BEEF SHAWARMA
prime top round, grilled tomato, parsley, onion, spices, basmati rice
CHICKEN SHAWARMA
chicken breast + thigh, garlic sauce, wild cucumber pickles, basmati rice
VEGETARIAN PLATE
hummus, baba ghannouj, tabouleh, two falafel patties, grape leaf
DESSERT
choice of
BAKLAWA DUO
ashta triangle, pistachio finger
ORANGE CARDAMON PISTACHIO CAKE
pistachio, cardamom, orange preserve, cream cheese frosting, sugar crumb
Chianina Restaurant features an Italian themed meal.  Their beef is considered the best in the world (we agree)
CHIANINA’S DINE LBC RESTAURANT WEEK MENU
August 3-11 l $85 4-Course Chef Special
FIRST COURSE
HEIRLOOM TOMATO SALAD
marinated baby squid and lightly pickled cucumber
SECOND COURSE
HAND ROLLED TRUFFLE CAVATELLI
braised veal and roasted mushroom
MAIN COURSE
choice of
GRILLED CHIANINA RIB EYE
choice of one side
PAN ROASTED HALIBUT
choice of one side
SIDE CHOICES
potato puree with garlic confit l broccolini with calabrian chile l twice baked potato
DESSERT COURSE
CAKE OF THE MONTH

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, Dine LBC events support the local economy and put “butts in seats” of our valued restaurants and food establishments.

“Over the years, Dine LBC has evolved from a typical ‘restaurant week’ to more of an all-inclusive ‘culinary week’,” said founder and organizer Terri Henry. “We’ve continued to add unique food-related activities and experiences to this annual event year after year. Like last year, we’re even taking ‘dog friendly’ one step further by encouraging restaurants with patios to offer a special menu just for dogs!”

New Georgia’s Restaurant with Second Generation Twist

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(Content courtesy of Georgia’s Restaurant, photos courtesy of Acura-Hansen) The term “second generation” has a different twist at the new Georgia’s Restaurant  in Long Beach at the new Long Beach Exchange (LBX).   The original five-year-old location in Anaheim.

Georgia’s Restaurant features southern cuisine with recipes long proven decades ago by founder  Gretchen Shoemaker in her successful catering business built on family recipes .   The “second generation” in this case refers to her three daughters now grown up with Gretchen becoming, “nana” to the family.   And the second generation “kitchen” is fast-casual practical rather than white table cloth or catered off-site dining.

Fast-casual Georgia’s Restaurant Long Beach

The high-concept, fast-casual Georgia’s Restaurant came about when Gretchen’s second daughter Nika Shoemaker-Machado and her husband Marlon Machado proposed the restaurant to Gretchen to fulfill her lifelong dream of sharing her food on a grander scale.  Named in loving memory of deceased patriarch George, with the addition of a single letter from each daughter’s name, from the first, Georgia’s Restaurant in the Anaheim Packing Districtwas a success.

The menu is also efficient, written up in categories.  The Georgia’s Restaurant Menu is categorized in Small Bites such as the Piggy Cheese Fries, (crispy fries loaded with slow roasted BBQ pork); Nana Gretchen’s Fried Green Tomatoes(rispy coated fresh green tomatoes with a lemon aioli,) Chicken Wings, served with a choice of lemon pepper, spicy, mild, crispy, or Georgia’s Restaurant’s signature BBQ seasoning.   Salad selections start with the vegetarian-friendly Georgia’s House Salad served with spring mix, red onions, tomatoes, and candied pecans; Seafood lovers can rejoice with the Shrimp Salad served with spring mix, roasted corn, red peppers, red onions, tomatoes and a mango sauce.  Salads with meat are featured, and included an abundance of healthy veggies as well. The  Tri-Tip Salad with grilled-to-order 1855 Premium Black Angus Choice tri-tip, spring mix, blue cheese, red onions, tomatoes, red peppers and Mandarin oranges features beef.  Poultry is the star of the  Georgia’s Blue featuring grilled blackened chicken, blue cheese crumbles, romaine lettuce and tomatoes.

Georgia’s Restaurant Shrimp Salad

Southern Soul entrees are in the category of Plate-Up that starts with  Georgia’s Restaurant signature Fried Chicken, adding a Brazilian touch with son-in-law  of cultures whi Co-Owner Marlon Machado’s Brazilian buttermilk brine combined with a seasoned crispy cornmeal crust courtesy of Nana Gretchen’s very own grandmother.  A personal favorite of Nika, the succulent Smothered Pork Chops are hand-tossed, pan fried, and covered in bacon gravy. “Most people are compelled to lick the plate clean,” jokes Nika.

The St. Louis BBQ Ribs, a half rack of slow roasted pork ribs in Georgia’s Restaurant signature house-made BBQ sauce, or the grilled-to-order 8 oz 1855 Premium Black Angus Choice Tri-Tip, or the farm-raised  Fried Catfish prepared with a Creole seasoned cornmeal crust.

Pork ribs and corn at Georgia’s Restaurant

Each plate is served with a choice of two of Georgia’s Restaurant’s Soulful Sides with such Southern favorite as: Red Beans & Rice, Collard Greens, Black-Eyed Peas, Baked Beans, Coleslaw, Potato Salad, Mac & Cheese, Mashed Potatoes, Garlic Rice,Corn on the Cob, French Fries, and Nana Gretchen’s signature Cornbread served with house-made honey butter.

Nana Gretchen’s signature Cornbread served with house-made honey butter at Georgia’s Restaurant

Georgia’s Specialties also include: Gretchen’s Jambalaya cooked to order with shrimp, andouille sausage and chicken, served over pasta or rice, and the Louisiana Tilapia & Shrimp made of spicy grilled tilapia and shrimp, with tomato Creole sauce served over rice.   The sweet and savory Chicken & Waffle layers signature Fried Chicken on a Belgian Waffle, served with maple syrup and honey butter.

True Southern- style Bowls include the Hoppin’ John served with slow-simmered black-eyed peas and deboned smoked turkey neck; golden Chili Mac and homemade Chili.  Georgia’s Restaurant Sandwiches include the  Spicy Andouille Po’Boy, with shredded lettuce, tomatoes, dill pickles, garlic mayo and Dijon mustard, served on a French roll. The Pulled Pork is made with slow-roasted, gently pulled pork, signature house-made BBQ sauce, and coleslaw on organic brioche.  BBQ Chicken features the signature house-made BBQ sauce, onion straws, spring mix, and sliced tomatoes on organic brioche.

 Georgia’s Restaurant desserts include Nana Gretchen’s include Southern staples, Peach Cobbler, Sweet Potato Pie, Lemon Cake, and Pound Cake with the added option of house-made ice cream in the à la Mode version.   Drinks include sodas, beer and wine curated to pair with dishes.

Mother and daughter firmly believe that it is the little touches that keep guests coming back, like the real tableware and cutlery used for dine-in guests, and the authentic conversations generated when the owners are at the restaurant, particularly Nana Gretchen, whose affection has earned her the nickname, The Hugger. “We are committed to ensuring that Georgia’s Restaurant captures the feeling of having a meal in our home,” adds Nika.

Georgia’s Restaurant Co-Owner-founder Nika Shoemaker-Machado

Georgia’s Restaurant hours: Monday-Thursday from 11:00 am to 9:00 pm; Friday from 11:00 am -10:00 pm; Saturday from 9:00 am -10:00 pm, Sunday from 10:30 am -9:00 pm. For more information, please visit www.Georgias-Restaurant.com or call directly at 562.420.5637

Destination-Drive Winner Southern Spice Restaurant in Lawndale

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(Gerry Furth-Sides) Southern Spice Restaurant, although right off the 405, may be a little off the beaten restaurant path but certainly worth the drive for the Southern Indian food alone.   Add to that the “southern hospitality” with an owner always on site to welcome you, a chef to explain the dishes in detail, and makes it the best of authentic, generously portioned southern Indian cuisine in Southern California.

Sakti has his own personal favorites with a story to go along with them.

Southern Indian food is known for its aroma and rich taste.  Like many other food enthusiasts, Sakti has his own personal favorites with a story to go along with them. 

Indian food is extremely regional; India itself was occupied by different peoples.  Although Pakistan and Bangladesh were a political part of the country before 1948, their climates and culture are more influential in ingredients and customs.  For example, Southern Indian cooking is based around rice, lentils, and stews.  Dishes such as the wonderful crispy, crepe-like dosa, a star at Southern Spice, are made of lentils and rice.  Idli, steamed lentil rice cakes, are as much fun to eat and are a sort of savory donut.  They are wonderful dipped in hull/sambar, a spicy lentil and vegetable stew.   Saaru/rasam is a soup made of tomato, tamarind, and lentil.

Solanum torvum is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant. Grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year.

Important spice mixtures and powder mixtures include the often-used Huli pudi (sambar powder).  In the more tropical, warmer climate, the southern Indian cook uses tamarind as a tart ingredient.  Dried herbs, such as curry leaves, are used in soups.  And in the south, chicory coffee is popular, rather than tea at the end of a meal.

Yes, this is a banana leaf

Vada, savory little flat cakes, are eaten for breakfast.  The spongy cakes are equally as satisfying as savory snacks. They are eaten for every meal and snack by Indian college students.  Idly are prepared from a rice and urad batter, poured into molds and steamed.   Idly soaked in sambar lends the little cakes a completely different taste by infusing them with an earthy, hearty, subtle flavor. Sambar is a stewed dish made with toovar (pigeon pea) dal, tamarind, vegetables, and spices.

The lacy Rava Dosa crepe at Southern Spice Restaurant

The Rava Dosa crepe adds an unexpected texture to its western counterpart.  The crepes, shown above, actually precede the western favorite by centuries.  They are as delicious and fun to eat as they look.

Thalapakatti-Style Mutton Biryani 

Other specialties of the day may include Vijayawada chicken biryani, a specialty of  this area of the country.  The dish consists of boneless cubes of chicken and basmati rice cooked with ground spices.

Chettinadu Goat Biryani Chettinadu follows the order of the Tamil Nadu region. The specialty of this region’s dishes, lies in the freshly ground spices used to prepare them.  One-pot Chettinadu Biryani is popular because it is spicy and somewhat tangy.  The blend of spices includes fennel, cinnamon, red chilli powder and tamarind. This Chettinadu Biryani dish is unusual because the whole spices are cooked and then ground into a paste.

Prominent dishes in the North include much of what you eat in restaurants in the West—such as naan bread, rotis and samosas, curries such as palak paneer (spinach and cheese) and aloo gobi.   Spice mixture and powder are used, including the famous medley of garam masala.   Sour or tartness is a prevalent flavor in Indian food.   Amchoor (dried mango powder) is used as a souring agent in curries.  In the North, some sauces are accented with the use of dried herbs, such as fenugreek leaves.  In the North, you finish a meal off with tea or chai.

How to Celebrate Tequila Day July 24 with New Mezcal Cocktails

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SMOKED PEAR SOUR with El Silencio Tequila

Gerry Furth-Sides) Celebrate Mezcal Day July 24 with these new cocktails and our favorite mezcaleria.   Mezcal is processed from a variety of agave plants (that includes tequila) and that instills a special smoky taste. The heart of the agave plant, the piña, is traditionally slow-cooked in pit ovens, giving it a characteristic smoky flavor. The type of agave plant, as well as the aging process, make each mezcal unique. It is produced in several states in Mexico, the most prominent being Oaxaca.  These days, there are many artisan versions distilled entirely with farmed agave or with wild agave in Mexico. Many mezcals are made with sustainably sourced highland and lowland agaves.

The  ‘margini’ is the Smoke on the Water created by Garh Dokken of the Craft House in Dana Point, CA. The festive, smokey cocktail features Nosotros Reposado, notes of luxardo cherries, vanilla, and blood orange topped with a charcoal egg white foam.

Nosotros Blood + Sand

  • ¾ oz Nosotros Reposado
  • ¾ oz orange juice (preferably blood orange)
  • ¾ oz cherry heering
  • ¾ oz dry vermouth
  • 3 dashes vanilla extract
  • Shake and double strain into a chilled coupe
  • Garnish with an orange peel and a cherry

About Nosotros 

Nosotros Tequila is a premium tequila company based in the heart of Hermosa Beach, California, and produced in Mexico. The tequila is the result of a 50/50 blend of sustainably sourced sweet highland and peppery lowland agaves, providing a taste profile that is both unique and delicious. Nosotros is currently producing a reposado and blanco and is available in more than 300 retailers across Southern California and nationally via NosotrosTequila.com.

Smoke on the Water Cocktail The (Photo courtesy of Craft House)

The bar in the recently opened The Pier House in Venice offers two stunning mezcal cocktails that include twists on classic cocktails.  Follow the recipes below for the Paloma Spritz, that includes both mezcal and tequila for a take on the classic Paloma, and the Amoxicillin, for their rendition of The Penicillin made with mezcal.

San Baltazar Cup

Ingredients:

  • 2 oz. Mezcal El Silencio Espadin
  • 1 oz. Lime Juice
  • 0.5 oz. Agave Nectar
  • 5 Slices of Cucumber
  • 1-2 Slices of Jalapeno
  • Pinch of Salt
  • 1 Splash of Soda

Instructions: Muddled and shaken into Collins glass on the rocks. Serve with cucumber ribbon garnish.

San Baltazar Cup

Silent Daisy

Ingredients:

  • 2 oz. Mezcal Espadin
  • 0.75 oz. Lemon
  • 0.75 oz. Curacao
  • 1 Egg White

Instructions: Dry whipped, shaken and poured into sour glass. Serve with dehydrated lemon wheel garnish.

The Silent Daisy Cocktail

Paloma Spritz

Ingredients:

  • Mezcal  Espadin
  • Reposado Tequila
  • Grapefruit
  • Sparkling Rose
  • Salt

The Paloma Spritz

Amoxicillin Cocktail

Ingredients:

  • Mezcal Espadin
  • Pineapple
  • Ginger
  • Lemon
  • Spicy Bitters

Amoxicillin Cocktail

We love Laurel Hardware in WEHO ,  a dedicated Mezcal Bar offering seasonal Mezcal-infused cocktails and contemporary Mexican cuisine.  The enticing, intricately designed bar area boasts nearly 100 different Mezcals sourced from over 50 distillers.

Mezcal

Mixologist Dustin Shaw

Mixologist Dustin Shaw “goes at it” at Laurel Hardware

Laurel Hardware Mezcal Bar’s, intricate speakeasy vibe

“Para todo mal, mezcal, y para todo bien, tambien.”  mezcalphd.com/2013/10/mezcal-tequila-sotol-bacanora-raicilla-pulque-and-more

At another favorite, Commerson, is the sort of place where even the simplest of conversations lead to discoveries.  Our first conversation with talented Chef Garcia revealed that his hometown is Oaxaca,  the “heart of mezcal country” (among the three most famous regional exports including hand-carved animals).  Within minutes, he shared his treasured “Tobala” Mezcal Ojo de Agua with us.  Tobala’s flavor differs from maguey Espadin (sword) or maguey Azul (blue).  Commerson mezcal bar program began earlier in the year when even the finest Mexican restaurants often offered only one or two mezcals.  The spirit especially interests someone like me, who loves esoteric grappa, retsina and the “wilder” types of drinks despite the fact that mezcal is not harsh or rough.

“The Last Word” cocktail with Union mezcal at Comerson in which mezcal takes the place of gin

Mezcal El Silencio Mezcal El Silencio is introducing a few new summer cocktail recipes just in time for National Mezcal Day, July 24. Maxwell Reis, mixologist of the West Hollywood hotspot, Gracias Madre created these refreshing beauties.  Each cocktail is made using the freshest ingredients to create light and refreshing flavors perfect for the summer heat.

In the feature image:

Smoked Pear Sour 

Ingredients:

  • 1.5 oz. El Silencio Espadin
  • .75 oz. St. George Spiced Pear Liqueur
  • .75 oz. Simple Syrup
  • .75 oz. Fresh Lime Juice
  • Egg White

METHOD:

  • Dry Shake In a mixing vessel
  • Shake with ice & Strain
  • Pear Feather – Cocktail Coupe

The tequila Pear Feather Cocktail

Magical Maestro Restaurant Hosts Mezcal Missionary Ulises Torrentora

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(Gerry Furth-Sides) Ulises Torrentera’s mission to put a spotlight onto authentic, artisan mezcal has transformed the reputation of this spirit formerly regarded as a peasant drink. His visits to the United States from his native Oaxaca are now a big event.

The first stop this year was appropriately at Maestro Mexican Restaurant in Pasadena, known for their authentic, artisan crafted foods and cocktails. Torrentera is always pleased to share his knowledge of the current finds – wild or farmed agave. It was on an especially beautiful summer evening for an intimate group of 30 aficionados seated under the stars to listen, taste and learn.  For me, the unique mezcal is the grappa of Mexico with a certain almost cult following.

Mezcal missionary Ulises Torrentera

Although Mezcal has only recently become an infamously popular drink, Torrentera had already documented the first of his findings in the book   Mezcalaria, in 2002.  Other emblematic books about Mezcal followed.  Farolito Mezcal is the exported brand from his famous In Situ Mezcaleria in Oaxaca City. Ulises has spent the last two decades touring palenques of the different regions of Oaxaca and beyond to produce the highest quality, most authentic mezcal.   His intensive searches include both farmed and wild agave.  All of the mezcal in the mezcaleria, as well as the mezcal bottled under the Farolito brand, are curated by mezcal missionary Torrentera.  They are now available in straight shots, cocktails at the restaurant and at a few stores.

A huge welcome from the Maestro staff, partner Sergio on the right

A translator and members of the audience, helped him get the words exactly right.  His primary message was that of keeping the pristine quality of mezcal ingredients, the artisan process, the quality and variety intact.

A trio of Farolito Mezcal

Farolito Horno is made with an agave Americana by Alberto Montes in Nochixtlan, Oaxaca. Once cooked and crushed, the agave is fermented in wooden tubs and distilled in clay pot stills. The first batch imported into the US in 2019 was 806 bottles.

Farolito Horno

Farolito Papalometl is made with agave Papalometl (potatorum) in Santa Maria Ixcatlan, Oaxaca. Once cooked and crushed, the agave is fermented in what are essentially cow hides, or “bovine leather,” which are large cow hides that can be used and reused for years on end. Once fermented, it is double-distilled in small clay pots.

 

Farolito Papalometl

Farolito Penca Verde (which translates into green apple) is made with agave Penca Verde. On the bottle it is labeled as ‘Agave Sp’ which means it is an unclassified species. This mezcal is made by maestro mezcalero Valentin Celis in Zimatlan, Oaxaca. Once cooked and crushed, the agave is fermented in clay pots, and then distilled in a small clay pot still. A different batch of this was imported into the US in 2014 under the Wahaka VdM brand.

Farolito Penca Verde mezcal

Maestro Executive Chef Elena Vega.

For this Farolito Mezcal tasting, Maestro’s Executive Chef Elena Vega expertly paired three courses.  The first plate was a hiramasa sashimi aguachile. The second course: rolled pork belly with grilled pineapple, gooseberries and chicharron. The final course was a mole confit (chicken or veggie) served with a savory house mole sauce, sesame seeds, crema and a side of fingerling potatoes.

Hiramasa sashimi aguachile at Maestro Restaurant

Rolled pork belly with grilled pineapple, goose berry and chicharron

Mole confit (chicken with veggie option)

Seats run $70 per person and include the food and mezcal pairing. For reservations and for information on other events, please email maestropasadena@gmail.com

Maestro Pasadena, 110 E. UNION ST., PASADENA 91733,

Torrentera’s contributions have changed the landscape for mezcal by focusing a spotlight on this Mexican “peasant” spirit. Today Mezcal is considered “stylish”.  “Yes, Mezcal is in fashion today,” laments Torrentera. “And there are people who drink it because it’s in style, and people who drink it to get to know the drink, and that should be the reason why it’s popular, not because it’s cool.”

Spreading the word about traditional mezcal helps Oaxaca, Torrentera adds, which is why he’s now bottling his own mezcal under the brand name Farolito. Exporting to the U.S. was never a goal for Torrentera, but as major brands such as Casamigos enter the marketplace with mass-market bottlings, he wants to give consumers another choice.

Gelson’s “Taste of France” Ready-to-Serve Bastille Day Meals

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Custard Brioche with fresh blackberries for breakfast

(Gerry Furth-Sides) Gelson’s Markets “Taste of France” celebration includes not only samplings of authentic French products but breakfast, lunch and dinner meals ready to serve.  The finest champagnes are also being offered in a new format.

In the bakery, Taste of France offers croissant and brioche, and the very best, creamiest butter, jams, truffle mouse and cheeses to pair with them.

President Butter from france comes salted and unsalted and is on sale at Gelson’s Market

A special price for special butter from France during the “Taste of France” celebration at Gelson’s Market

Mousse Truffle

The kitchen counter at Gelson’s features French crustless quiches at a special price.  We have tried them and they are moist, crisp and delicious.

Melissa’s Produce in the Gelson’s produce section offers a pre-packaged packet of savory and sweet crepe packages that cover lunch and dinner, and dessert.  The crepes with asparagus are a very French dish that is light and seasonal.

Melissa’s Savory and Sweet Crepe packages at Gelson’s Market

Melissa’s Savory and Sweet Crepe packages at Gelson’s Market

Gelson’s Markets invites the public to celebrate Bastile Day and the joie de vivre of French foods at their  “Taste of France” sampling events.  Included are:

• La Baleine French Sea Salts
• Les Trois Petites Conchons Pâtés
• Melissa’s (Crepes, Charentais Melons, Raspberry Dessert Sauce and other products)
• Président Cheese & Butter
• St. Pierre Bakery
• Maire-Morin Desserts
• Savenica Cheese
• Brioche Pasquier Bakery
• Perrier Water
• Couturier Cheese
• La Tourangelle Artisan Oils
• Veuve Clicquot Champagne
• Moet & Chandon Champagne

Fridays from 3-7 p.m., Saturdays from 11 a.m.-3 p.m.

Fri., July 5: Gelson’s Century City
Sat., July 6: Gelson’s Del Mar
Fri., July 12: Gelson’s Calabasas
Sat., July 13: Gelson’s Valley Village
Fri., July 19: Gelson’s Newport Beach
Sat., July 20: Gelson’s Manhattan Beach

ALSO: Save 20% on all French cheeses at all stores between July 5-July 20! Look for the French flag stickers on qualifying cheeses.

Participating stores this July are:

Fri., July 5: Gelson’s Century City, 3pm – 6pm
Sat., July 6: Gelson’s Del Mar, 11 a.m.- 2 p.m.

Fri., July 12: Gelson’s Calabasas, 3pm – 6pm
Sat., July 13: Gelson’s Valley Village, 11 a.m.- 2 p.m.
Fri., July 19: Gelson’s Newport Beach, 3pm – 6pm
Sat., July 20: Gelson’s Manhattan Beach, 11 a.m.- 2 p.m.

Sonia, our delightful checker is an exceptional Gelson’s staffer and made our visit memorable

Concern Foundations’s 45th Annual Block Party Features Favorite Ethnic Eateries

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(Gerry Furth-Sides) We’ve been affiliated and supporting concern Foundation for a generation now, and even scooped ice cream for Robin Rose one year when the event took place in Beverly Hills on Rodeo Drive.

Saturday evening July 13, 2019 Concern Foundation’s 45th Annual Block Party will be CALIFORNIA DREAMING to Conquer Cancer honoring Judy Carroll, Lexy & John Carroll & the Carroll Family with the Lifetime of Giving Award on the back lot of Paramount Studios in Hollywood.  The event will be designed once again by John Ferdenzi of Town and Country Event Rentals and is expected to the attended by 4,000 guests with a goal to exceed last year’s $1.8 million dollars raised for cancer research.
For the 15th year in a row, Concern will help celebrate The Best of LA 2019® on Los Angeles magazine’s street which will feature lounges, photo booths, food stations, DJ dancing and much, much more.  The magazine also donates $25,000 each year to Concern to help further the mission.

The backlot streets will be filled with over 75 food and beverage vendors under the direction of Nancy Eisenstadt including notable classics and favorites.  The event is such a draw for old friends that it turns into one big party.

Restaurants include our favorite Fogo de Chao, Vibrato Grill Jazz, Ocean Prime, The Grill on the Alley, , Atmosphere Restaurant, Outdoor Grill, Gyu-Kaku, The Urban Oven, Oak Smoke BBQ, STK, and Pink’s Famous Hot Dogs just to name a few. Plenty of musical and interactive entertainment will held on multiple stages and various locations throughout the venue which will include photo studios, lounges and SPA services provided by the Beauty Bus Foundation.

Fogo de chao at the Concern Foundation event

One of the highlights of the evening will be The Silent Auction and live auction under the direction of this year’s auction chairs Lynne Fox, Bettina Tendler O’Mara, Wendi Nogradi, and Courtney Teller.  Live and silent auction items and packages include one-of-a-kind opportunities, concert and event tickets, restaurants, staycations, golf packages and so many other wonderful items donated by our friends throughout the community.
​
Starting from a simple idea back in the early 70’s and watching it become a reality with thousands of moving parts is the one thing that sets Concern’s signature Block Party apart from most other organizations in this city. It takes a tremendous team comprised of three generations of volunteers all working together each year.

India’s Tandoori Brentwood’s New Authentic Bangladesh Catering Menu

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(Gerry Furth-Sides, photos are identified)India’s Tandoori Restaurant, Brentwood is already a neighborhood favorite that includes celebrities who hold gatherings there that can last an entire evening  and turn the place into one big party – like the one we were at last Sunday.  It is fitting then that beloved, dedicated  Chef-owner Martin Shah of //India’s Tandoori Restaurant – Brentwood  would create special catering menus for such occasions on and off-site.  His new one, assisted by friends Israt Jahan Irin, focuses on popular Indian dish eggplant bharta, which is already a signature.  And this time he added seven more, including taro bharta and fish bharta.

Proprietor Matin Shah’s Bangladeshi dinner at India’s Tandoori in Brentwood  started with a pretty, innocent that turned out to be spicy.  The Bangladeshi drink, described on the menu as “tropical fruit juice with a kick” said it all, and in was green chiles, lychees, jackfruit, mangoes and oranges.

Israt explains a dish to writer Barbara Hansen

“Tropical fruit drink with a kick” at India’s Tandoori Brentwood

Bangladeshi-born and raised,  Shah and Israt, prepared the special off-the-menu- bharta dishes.  The meal can be ordered for groups of ten or more.   Matin recommends two bharta dishes for six people, with the rest of the mean being paired dishes, such as what we were served that included lamb, chicken and fish.

According to writer and guest, Fay Levy, “Matin told us that in Bangladesh, where he was raised, bharta (also spelled bhorta) is a basic preparation that is made from many different main ingredients. He describes bharta as food mashed with flavorings–mustard oil, fresh onions, garlic, cilantro, green chilies, red chilies and salt–and served with rice. Shah considers bharta the simplest form of Bangladeshi comfort food and describes it as an easy-to-make dish that’s often prepared by peasants.” 

The preparation of eggplant bharta resembles middle eastern baba ghanoush, also cooking the eggplant right over the fire, or “burnt” to give it a smokey flavor.  Mustard oil and other seasonings give it a distinct Indian flavor. Two taro bhartas are on the catering menu, one using the root and one the taro stems.

Taro bhartas at India’s Tandoori Brentwood

Two fish bhartas followed–the fried fresh fish seasoned with turmeric plus traditional  bharta flavorings, and a spicy one called chepa shutki bharta, which is a dried Bangladeshi fish.

Fermented fish bharta at India’s Tandoori Brentwood

Green bhartas made from Chinese long beans and from a vegetable called shim that looks like snow peas. There was also a plantain bharta made from boiled mashed green plantains.

Plantain bharta at India’s Tandoori Brentwood

India’s Tandoori Brentwood New Catering menu dinner :

  • Tropical fruit juice with a kick – made with jackfruit, lychees, mango and oranges, flavored with ginger, green chiles, red chile flakes and fresh mint
  • Mango lassi – a cooling beverage made of mango, yogurt and sugar

Eight kinds of bharta

  • Basmati rice with cumin seeds and bay leaves
  • Malai shrimp in coconut sauce -with coconut milk, ground coconut, chilies and spices
  • Lamb shank curry with fried onions and yogurt
  • Sizzling grilled chicken with mint
  • Hilsha caviar – The roe of hilsha fish that is fried, then cooked with fried onion, garlic-ginger paste and tomato
  • Carrot halwa – a dessert made of shredded carrots fried in olive oil and ghee, then cooked with milk, sugar, cashews, raisins and cardamom
  • Opo squash firni – a creamy dessert made of the grated squash cooked with milk, sugar and cardamom, similar to rice pudding
  • Chai – hot tea with milk and cardamom

Sizzling grilled chicken with mint at India’s Tandoori Brentwood

Malai shrimp in coconut sauce at India’s Tandoori Brentwood

Traditional Carrot halwa at India’s Tandoori Brentwood

Celebrate Bastille Day Everyday at Gelson’s with Our Longtime French Favorites

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(Gerry Furth-Sides) This writer has always been enamored with the French sensibility, first with a fellow lifeguard at camp, then all films French and finally food.  The finest dining LA restaurants and pioneer bistros.  And now the current Gelson Market’s three-week July French promotion is especially exciting because several of our long, long time favorites are featured, starting with La Tourangelle oils, and we found our other mainstay, St. Dalfour at Gelson’s too.  Gelson’s markets introduces over 1000 products each year so these mainstays have proven their worth over the years.

We start the story with La Tourangelle grapeseed oil, usually not associated with French food.The news is that the century-old French trademarked process is now incorporating Spanish product (in the same way that olive oils processed in Italy are from Spain.

La Tourangelle oils at Gelson’s Market French Food celebration

Grapeseed oil is not only healthy, it is probably the healthiest of all oils and the least fattening. Its excellent emulsification properties make grapeseed ideal for whipping mayonnaise and creamy dressings guaranteed not to separate, along with savory marinades and salad dressings that will not cloud when chilled.  The oil alone or in a prepared dish is always ready to use right out of the fridge. You see this instantly in the clear color.

La Tourangelle avocado and extra virgin olive oil

Mr. Morillon and Mr. Bechet founded La Tourangelle, a small animal-powered oil mill, in the idyllic French town of Saumur, which is pictured on the logo.  It was one of several small artisan oil mills along the Loire River that roasted and extracted the oil from nuts gathered by local farmers.  La Tourangelle currently is one of just a handful of those remaining to keep this tradition alive, continually refining their production process and updating their technologies.

In the early 1990’s, ownership passed to the Kohlmeyer family, The now award-winning La Tourangelle expanded internationally. In 2002, (when I was made award of them) the second eldest son Matthieu moved to California’s Bay Area to recreate his family’s French artisan oil mill. To replicate the century-old equipment, he had to have it custom-made and have his American staff trained by an oil-roasting artisan from France.

The new oil mill in Woodland, California, produces oil from the finest nuts grown in the fertile Central Valley of California.  The nuts have their own unique, intensely rich flavors because they are roasted in cast iron pots, mechanically pressed and lightly filtered.  These cast iron pots used to roast the nuts came from the mill in France, and they are as critical to the process as the artisanal know-how. “If you simply press a fresh walnut, the oil you get lacks character. But when the nuts are roasted just perfectly, the rich flavor of the nuts is brought out in the oil,” explains Matthieu.  This expertise that is part art, part science; the timing of the harvest and fruit selection.  La Tourangelle’s traditional process of handcrafted nut oils essentially remains virtually the same as the original in France; the difference is in the local, fresh ingredients.

In the same way, La Tourangelle has established partnerships with a handpicked selection of like-minded high quality international oil producers to craft their artisan oils.  We noticed that our favorite grapeseed oil begins with a harvest in Spain or Chile.

So we note, happily, that La Tourangelle grapeseed oil in particular, is a product of Spain with a French sensibility, just like our beautiful Spaniard.

New products include summery Moet & Chandon rose champagne and the Veuve Clicquot Champagne, so light and moving away from dry that ice is advised in the glass!

Rich, fruit-only St. Dalfour jams, which we discovered at about the same time  that the “organic movement, with tons of sugar in preserves, became popular in the U.S.  We love each and every flavor, to savor as a spoon dessert alone, to spread on fresh bread or toast or to use as inner layers of a cake instead of frosting – as my mom used to do with european baking . //www.stdalfour.co.uk/history/

Gelson’s Markets invites the public to celebrate Bastile Day and the joie de vivre of French foods at their  “Taste of France” sampling events this July at:

 Fri., July 5: Gelson’s Century City, 3pm – 6pm
Sat., July 6: Gelson’s Del Mar, 11 a.m.- 2 p.m.

Fri., July 12: Gelson’s Calabasas, 3pm – 6pm
Sat., July 13: Gelson’s Valley Village, 11 a.m.- 2 p.m.
Fri., July 19: Gelson’s Newport Beach, 3pm – 6pm
Sat., July 20: Gelson’s Manhattan Beach, 11 a.m.- 2 p.m.

The Inside Story of Legendary Mori Sushi

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(Gerry Furth-Sides) The person who answers the phone at legendary Mori Sushi still insists you are calling “Mori”himself, and the name is very much on the raggedy but intact outside sign with the famous fish logo.  The sushi served inside these days has very much the same touch but it not because Mori is there.  I had a rare opportunity to dine at Mori with Australian journalist, Paul Best recently.  So let’s talk about the food first.  //Morisushila.com.

“Maru”explaining the dinner menu, he also wrote out for us

A bottle of sake was chosen for our summer meal at Mori Sushi

Zensai (前菜, literally meaning “before a dish Japanese for an hors d’oeuvre.  Maru was so proud of the handmade tofu, which he called “freshly brewed from soybeans,” drizzled with a homemade Karasumi flakes.  Karasumi, salted mullet roe,  is dried in the sunlight. It may be named for the sumi (inkstick) blocks imported from China (Kara) for use in Japanese calligraphy. Karasumi is a high priced delicacy, usually served alone during sake.

Handmade tofu at Mori Sushi drizzled with  homemade karasumi flakes

The breathtaking Zensai (Kaiseki) plate turns out to be a summer garden of mirrored ingredients.  It contains homemade smoked fatty tuna taken; Sakura-ebi; Umaki (egg custard with gel); grilled Santa Barbara Spot Prawns in the middle; Take Sunomono; Satoimo Stick and slashed sayori.

The first plates of the omakase at Mori Sushi

Detail: Baby Peach and KinKan sweets on the Kaiseki Plate at Mori Sushi

Aka0dash: miso soup was served between courses.  The broth was so clear it mirrored the light fixture above.

Aka0dash: miso soup at Mori Sushi

Sushi, succulent and freshest of the fresh, included  Tai Kobujime; hokkaido scallop; raw octopus; suzuki (seabass); Aji (horse mackerel); Gindara (black cod); Renko-dai (orange snapper), sockeye salmon; Shimai0Aji (Jack Macketel); Akami (Blue fin tuna); toro (Flue fin fatty tuna, uni (sea urchin) and sardine.  We were carefully instructed which of the pieces to eat with soy sauce and which to eat on their own (I rarely use soy sauce unless directed).

Dessert is a whipped homemade tofu mousse.  The perfect frothy ending to a satisfying, light meal that also bookends the tofu starting the meal.

Tofu mousse dessert at Mori Sushi

A different tea replaced every vessel that was emptied during the meal. Each one was freshly brewed and chosen to pair with the course.

Morihiro “Mori” Onodera’s fanbase was intense, especially for his Omakase,  which included his famous slashed sayori . He was also known for making every patron feel he/she were the main ones.   Mori even invited us to watch him throw pots in the back courtyard at one time.  When it was announced that he decided to sell his Michelin-star business and leave for New York in 2011, the truth was that he had health issues. Former apprentice who became a partner and now owner, Chef Masunori “Maru” Nagano, took over Mori Sushi seven years ago.  Some say that Maru-san exceeds his former master, with Mori Sushi still delivering the best Sushi in the City of Angels 24.

Chef Masunori “Maru” Nagano

They did not stop him from making pottery and ceramics (he actually still makes custom plates for Providence and Melisse chef Morihiro Onodera had come out of retirement and returned to L.A. to make Sushi again at Shiki (Beverly Hills) in 2011, and currently at Inn Ann in the Japan House.  For details, please see: //localfoodeater.com/dine-like-a-world-diplomat-at-japan-house-las-inn-ann/

Mori Sushi, 11500 W. Pico Blvd., Los angeles, CA  90064 (310) 479-3939.  Hours: 6-10:30.  //Morisushila.com.

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