Gerry Furth-Sides

10th Annual LA Food Fest June 29th Brings Mexican Superstar Chefs

Comments Off on 10th Annual LA Food Fest June 29th Brings Mexican Superstar Chefs

The 10th Annual LA Food Fest takes place on Saturday, June 29th, 2019 from 2:00 pm to 7:00 pm on the grassy infield of historic Santa Anita Park. The event features the best of Mexican cuisine from Mexico’s most highly-rated chefs and restaurants.

 The 10th Annual LA Food Fest also brings 5,000 foodies and 100+ restaurants, carts, stands, trucks, bars, beer, wine and craft-cocktail makers together including some of the city‘s Top Chefs, Restaurants and International Guest Chefs.

Highlights from this year’s 10th Annual LA Food Fest include top ethnic bites.

The Nuevo Gastropub guest chefs include grill guru Dante Ferrero (Dante Brasa y Fuego, Mexico City) returning for his third year; Olivier Deboise (Aperi, San Miguel de Allende) with his eclectic approach on sustainable cuisine; Sergio Meza (Villanos en Bermudas, Mexico City) co-owner of one of Latin America’s 50 Best Restaurants, and, one of the youngest executive chefs in the world, Rafael Covarrubias (Hexagon and 7 Enoteca, Ontario, Canada).

Joining the team are Eduardo Morali (Pangea, Monterrey, Nuevo Leon) executive chef of one of 2019’s Best Restaurants in Mexico according to Latin America’s Best 50 Restaurants 2019, and the talented French pastry chef Emmanuelle Deboise (La Casa Caramel, San Miguel de Allende). All will bring unique dishes created just for the event and an unforgettable culinary show.

The theme for this year’s Nuevo Gastropub is “parrilada” (translates to BBQ), and will include dishes for every palate, from Dante’s primal cuts grilled over coals on site, to organic vegan tacos, ethnic bites (Charbroiled shrimp tostada with peanut salsa macha, mushrooms and grilled onions duxelle, dill aioli; Grilled Street Corn with black garlic and huitlacoche), experimental appetizers (Charbroiled beet with mascarpone cheese, pistachios and black lemon dust) and refreshing fusion desserts (Grilled banana sandwich with avocado mousse, fresh goat cheese, and honey). As in previous years, the Nuevo Gastropub will also feature an extensive Top Shelf Tequila Tasting and Mexican beers like Border X, Cabotella and CALIDAD.

 As in past years, the Fest will also help a number of New Chefs and Restaurants make their debut including Cuizina (Filipino street food), Quiadaiyn (authentic vegan mole), The Burristas, Cevicheria las Olas, African Chop, El Chef Taco, Ken’s Ramen, POKEBAR, Big Grandma’s Kitchen, Sushi Roku, Oak Smoke BBQ, EK’BALAM Yucatan Cuisine (formerly Delicias Yucatecas), The Vegan Salvi and Always Coffee, alongside neighborhood faves like Maquina Taco, Pasta Sisters, Eagle Rock Public House, Comfort LA, Pinches Flautas, Barranco Lounge by Chef Walther, Fishin for Brews, Low Key Burritos, Luckdish Curry, Takami Sushi, Bearology, Humbleburgerz, Bite Me Gourmasian, Pez Cantina, Padthai Boran, Mama Musubi, Nature Well, Café de Leche and more.

The Ice Cream Social is back with treats from The Donuttery, Pie Hole, You Had Me at Helado, Communitea Bakery, Down South Treats, Dearly Beloved Confections, Tastee Flavors New Orleans-style shaved ice, Uncle Tetsu’s Japanese Cheesecake, 12 Oaks Desserts and many more.

The LA Food Fest was born as the LA Street Food Fest in 2009 founded by Shawna Dawson, Founder + CEO of Angeleno, Inc. (Sauce LA, LA Food Fest, Artisanal LA and Clean Made). She officially kicked off her very first event in Downtown Los Angeles in February 2010 at the Los Angeles Center Studios. With the lofty goal to not only to fill a gap in the event scene by creating something that was the first of its kind, Dawson created a culinary community and a platform to support independent small businesses.

LA Food Fest was also the first event to support their vendors by subsidizing nearly every participant, leading many other events to do the same. And in 2016, Dawson made LA Food Fest LA’s first Zero Food Waste event.

This year, guests will also get a very special taste of Gordon Ramsay’s UNCHARTED, featuring an exclusive preview of the upcoming National Geographic series and sample dishes inspired by the show in the NatGeo Lounge.

To keep the party going, Birds & Bees and Mister O’s Rafael Jonathan Barba brings some amazing bar talent to the mix alongside bars from local Citrus Grove Distillers doing both cocktails and mocktails, Revel Spirits and Broken Shed Vodka. Plus Pez Cantina micheladas (Light beer, Clamato juice, lime juice, tajin spice rim).

For the wine drinkers, local Riboli Wines return, plus a new Wine Garden sponsored by Obvious Wines featuring acoustic tunes from Sylvia Bosco and games of pétanque from La Boulisterie Los Angeles. And for the beer drinkers there’s the Stella Airstream, Golden Road, Eagle Rock Brewery, CALIDAD, Border X, Elysian Brewing IPA, Glutenberg Beer, Hop Valley Brewing and Michelob Gold Organic, plus Common Cider and Hard Kombucha. Plenty of non-alcoholic drinks will be on hand from Spindrift, KeVita, Honest Tea and more.

A portion of the proceeds from the 10th Annual LA Food Fest will directly benefit Food Forward, this year’s charity partner. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people in need and inspiring others to do the same, heading into their third and final year of being LA’s only Zero Food Waste event.

Culina at the Four Seasons’s New Pronto Market Lunch Transports Diners to Italy

Comments Off on Culina at the Four Seasons’s New Pronto Market Lunch Transports Diners to Italy

(Gerry Furth-Sides) If this looks like an inviting place, room after room with a garden right outside each window, (You won’t want to leave even on a cloudy Spring day.) that’s because it is the Colina Restaurant, Four Seasons, Beverly Hills.  The inviting air wins you over before you even taste the faultless cuisine of  Executive Chef Luca Moriconi.  The impeccable service adds to an atmosphere as friendly and genuine as you would experience in the Italian countryside.  And it turned out to be the perfect place for this Angeleno to bring sophisticated out-of-town guests. And I just learned today that a rustic “culina” was a smoky vault where the food of the Roman home was produced.

It is no surprise that the Four Season, Beverly Hills on Doheny has become the darling of the international film industry.

The PRONTO Market Lunch has been extended by popular demand. The market-inspired buffet includes a selection of artisan salads, cheeses and charcuterie with a choice of protein. Dessert includes a selection of fresh fruit and more.  Each item, no matter how small, stands on its own.  It all starts with a rustic wooden box of crisp breads and crackers on the table.

Omar, our server, is worth his weight in gold.  He is the consummate professional and yet so much fun.  An amiable guide to the dishes and the spirits, Omar seems genuinely pleased to be at Colina Restaurant and pleased to make us happy.

The New Pronto Market Lunch, available every Monday through Saturday from 11:30 am to 2:30 pm ($35 per person) includes prepared selections as well as dishes from the kitchen.  It is easy to spot the Farmer’s Market-inspired buffet holding court in the bar area as you enter the last few rooms of the meandering restaurant/bar area.  Fittingly, seating is available at the bar, at small or very large group tables, or in the semi-enclosed outdoor patio.  All definitely encourage lingering.

Abbondanza defines the beautifully arranged selections of Salads, Cheese and Charcuterie, Choice of Protein, weekly rotating Seasonal Specials, Desserts and Fresh Fruits.  Each has its own name with ingredients next to it. A friendly staff is also there to guide diners.

Salads like the Little Gem Caesar with Taggiasca olives, oven-roasted tomatoes, Piave cheese, and bread crumbs, or the Deconstructed Market Salad, feature a rainbow array of lettuces and vegetables.   Healthy salads are deceptively decadent, such as the Farro Salad  with chopped vegetables, dried fruit, and red wine vinaigrette. Grilled Farmer’s Market Vegetables on the Pronto Market Lunch make their own statement as a complete meal.  A sweet and savory Persimmon Salad  is joined by fennel, arugula and Treviso with balsamic.  We even admired the Baby Kale Salad of frisée, Treviso grapes and Pecorino Toscana cheese, dressed with a citronette vinaigrette.

Close up worthy: simply artisan lettuces to be dressed at the table

Farro Salad  with chopped vegetables, dried fruit, and red wine vinaigrette.

Chef’s Daily Soup soothes the body and soul in hot or cold weather.  Soup is a “must-have” here no matter what your stance on it. This rotation features the Sweet Corn Purée; the harvest-rich Tomato & Eggplant Soup; a reduced starch version of a classic Cauliflower & Leek Soup, and the Vegan Beluga Lentil.  We each ordered the tempting Mushroom Soup special and we each finished it to the last silky drop.

We each polished off a bowl of this exquisite mushroom soup with Pulian olive oil, thyme.

Pronto Market Lunch has become our favorite meal of the day because it can be brunch, lunch or the big meal. Chef’s Daily Pasta offered Baked Capunti with Eggplant; classic Pasta e Fagioli, and Pappardelle with Wild Boar. No matter the rotation of Soups, Salads and Pastas, Chef Moriconi is keen to ensure guests have Proteins to choose from including Tri-Tip, Grilled Salmon and Grilled Chicken.

The chef remembered how much I loved his pappardelle with wild boar and sent it out. As robust, refined as the first time.

Dessert always features Fresh Fruit but the weekly specials see such sweet indulgences as the Tiramisu, Lemon Tart, Panna Cotta with Passion Fruit Gelée and Red Velvet Cake. When the weekday is over, it is time to celebrate and savor the Saturday Pronto Market Lunch with bonus stations such as the Avocado Toast Station, the Omelet Station and the Eggs Benedict Station.

Indulge in South roast imports from Caffè Umbria at the Vinoteca Espresso Bar to start or kick-start a day. Enjoy refreshing Organic Cold-Pressed Juices and Feel-Good Smoothies from Solluna by Kimberly Snyder.  These include blends such as the Feel Alive with apple, kale, cucumber, celery, parsley, lemon, and ginger, the Feel Fit comprised of almond milk, raw vegan protein powder, chia seed gel, banana, raw cacao, and stevia or the Feel Youthful featuring coconut water, mango, lime juice, mint, turmeric, and stevia. Guests may also add their own favorites in a Create Your Own Juice offering or by adding additional Booster Shots to any juice or smoothie.

Available Monday – Saturday 11:30am – 2pm. $35 USD per person. For more information and to reserve, please call Culina at (310) 860-4000  For more information or to make reservations, please visit www.culinarestaurant.com or call Culina & Vinoteca directly at 310.860.4000.

Situated adjacent to the prestigious Four Seasons Hotel Los Angeles at Beverly Hills, Culina & Vinoteca is a stand-alone dining and drinking destination that is designed to accommodate hotel guests, world-class jetsetters, Hollywood moguls and locals alike, while retaining the impeccable amenities and hospitality that Four Seasons Hotels and Resorts are renowned for. The Vinoteca lounge is ideal all day long for convivial camaraderie or concentrating on finishing that new script with a cup of South roast imports from Caffè Umbria

Culina & Vinoteca’s General Manager Allen Artcliff-Cronrod is very familiar with the entertainment industry as he comes straight from the Sony Studios dining room.

Culina has been recognized as one of Wine Spectator’s “Best Award of Excellence” in 2018, the “Best New Restaurants” by Esquire magazine, one of the “100 Best Wine Restaurants” of 2011 by Wine Enthusiast magazine, one of the top restaurants in Los Angeles by Zagat, and one of the “Hollywood’s 25 Top Power Lunch Restaurants” by The Hollywood Reporter.

Messhall Kitchen Updates Historic Los Feliz Landmark

Comments Off on Messhall Kitchen Updates Historic Los Feliz Landmark

(Gerry Furth-Sides, Roberta Deen) Messhall Kitchen in Los Feliz (4500 Los Feliz Boulevard, corner of Vermont) has a heritage to uphold as the only building left that formerly housed a Brown Derby, and in fact, in the succession of businesses, even a solo bank which is adjacent now.  Messhall Kitchen these days takes not from the entertainment business of its original legendary owner, Director Cecil B. DeMille, but from a camp experience, fitting for a place right across the way from Griffith Park – the biggest urban park in North America.  The woodsy, cabin-like décor is spare and open with a fire pit outside. A gentle breeze makes the screened-in patio feel as though it would be cool even in the blazing summers.

The outdoors is represented at Messhall Kitchen by the evergreen tree logo, found everywhere from to the whimsical paper mats to the plates.  The  layout is spacious, giving every dining group a feeling of privacy in what is generally a crowded affair.  What have come to be trendy versions of childhood favorites, from the popular mac ‘n cheese to ribs star on the menu. Colorful floral plantings with benches lead from the small and tricky-to-enter valet service. ($6 – no validation and cars can be stored for Greek Theatre concerts across the street in the park.)

Fried chicken at Messhall Kitchen, available only at dinner on week-days

Messhall Kitchen is also the only remaining structure in the former chain that was still in operation as a restaurant into the 2000s. Film mogul Cecil B. DeMille, a part owner of the Wilshire Blvd. restaurant, bought the building, a former chicken restaurant named Willard’s, and converted it into a Brown Derby in 1940. It uniquely combined a formal restaurant with a dramatic domed ceiling and a more casual drive-in cafe outside.

Brown Derby postcard circa 1940s–1950s

The California Coastal food is under the direction of relatively new Chef Charbel Adaimy, a first generation Lebanese-American who is also a native Angeleno. His love for cooking and all things food-related came from his parents, even though they really wanted him to be a doctor. He was classically trained at the Le Cordon Bleu, and quickly moved on to gain experience at the Michelin-rated fine dining room of the Ritz Carlton Pasadena.

Messhall Kitchen Executive Chef, Charbel Adaimy.

Chef Carbel’s menu features lots of small plates and a raw bar for Happy Hour (Saturday 4-6, Sunday 4-5). We tried the crisp and tender Corn Fritters with fresh salsa verde and pickled red onion, garnished with baby kale salad. The Mezcal-poached Shrimp Cocktail was  Mexican-style with diced shrimp tossed in a spicy “salad” served with a heap of fresh housemade, razor thin corn chips. We then added two versions of Los Vecinos (The Neighbors) mezcal cocktails: the tomato and the “Roll the Dice” where you choose the “spirit” and the bartender creates a personal drink for you.

Corn Fritters at Messhall Kitchen

Mezcal-poached Shrimp Cocktail at Messhall Kitchen

Dinner included a remarkably tender, yet meaty slab of flavorful short rib on an over abundance of creamy mashed potato, a drizzle of pan gravy and lollipop kale.   This dish is for both the paleo and the veggie comfort food diner.

The Blackened Catfish fillet, nicely blackened (not scorched), served on a bed of bright yellow fresh corn chowder and more of the featured kale. You can even order a “ration” of this trending “lollipop” kale with a maple-balsamic reduction, pecans and the excellent Purple Haze goat cheese, which shows the devotion to freshness and detail in the kitchen.
We shared a light fruit-forward 2017 California Proverb Rose from Modesto and a dark red  2016 Michael David Petite Petit Syrah from Lodi that stood up well against the short ribs and the spiced catfish.
The dessert menu is short and to the point with special touches. Featured are seasonal house-made sorbets, including the tart and bracing lemon and the fresh raspberry that we tried. The Banana Cream Jar Pie is the drama choice: a squat bail jar of thick, smooth vanilla cream and whipped cream, toasted almonds and beautifully crisp caramellized banana slices balanced on the lid of the jar finished with a perfect buttery shortbread cookie.

Bracing lemon and the red raspberry sorbets

The Banana Cream Jar Pie

In 1960, the building was purchased by actor Michael St. Angel (aka Steve Flagg) and became Michaels of Los Feliz. Subsequent eateries opened in the location through 1992, when it was transformed into The Derby nightclub, so successful for decades to the extent that the song, “Brown Derby Jump” was recorded on an album.  After a shooting that took place in 2009, the nightclub closed its doors.  The Derby and adjacent lots were saved in 2004 from demolition with a new buyer in 2004, and, on May 19, 2006, the Los Angeles City Council voted unanimously to designate the entire structure an official Historic Cultural Monument of the City of Los Angeles.

Celebrate World Martini Day with a Gin Cocktail and Compelling Summer Read: The Gin Companion

Comments Off on Celebrate World Martini Day with a Gin Cocktail and Compelling Summer Read: The Gin Companion

Bar Director Lindsey Morris of The Rose Venice

In celebration of World Martini Day today, we’d like to share the recipe for the Rosé Fifty–Fifty – the preferred way to celebrate the holiday, or really every day, according to Plymouth Gin Master Distiller Sean Harrison. The Rose Venice serves this Plymouth Fifty-Fifty Martini, by special request of guests, and subs Lillet Blanc for the usual Dry Vermouth.

Plymouth Gin Master Distiller Sean Harrison holding a Four Leaves.

 
The Fifty-Fifty describes an “extra wet” Martini made at a 1-1-ratio of gin to a liquid, and there are many variations in between.  As Sean explains, “The Rosé Fifty–Fifty plays nicely with the earthy end notes of Plymouth Gin. The combination with Lillet Rosé gives the top fruity notes of our gin a kick offering a longer flavor profile in the cocktail. I prefer it served in a rocks glass with a larger block of ice.”
 

Rosé Fifty–Fifty

1 part Plymouth Gin

1 part Lillet Rosé

Grapefruit Twist

Stir and serve in a rocks glass over ice or serve up.

For a sweeter style, substitute Lillet Rosé with Lillet Blanc.

Another cocktail that is on the Rose Venice bar menu is the Four Leaves with pink peppercorn-infused Plymouth Gin, raspberry syrup, white cacao, lemon and egg white. It has a creamy, very fresh character that shows off the juniper berry gin, one that is not over-seen at all.

Legendary Pizza Masters Headline Italian Fundraiser June 25

Comments Off on Legendary Pizza Masters Headline Italian Fundraiser June 25

On June 25 at the newly opened L’Antica Pizzeria da Michele, celebrated chefs and Smiling Pizza Project founding partners, the legendary Chris Bianco (Pizzeria Bianco, AZ), Jonathan Goldsmith (Spacca Napoli Pizzeria, Chicago), and Steve Samson (Rossoblu, LA) will join forces with the renowned da Michele team, Pizzaiolo Michele Rubini and Executive Chef Antonio Giordano, with host/producer Francesco Zimone for an eight-course charity dinner at da Michele Hollywood. Proceeds from the dinner will be donated to A Place Called Home provides a safe, nurturing environment with proven programs in arts, education and wellness for the young people in South Central Los Angeles to help them improve their economic conditions and develop healthy, fulfilling and purposeful lives. They serve youth ages eight to mid-twenties.

For one night only, guests can have the famed pizzas from each chef, accompanied with appetizers and small plates from da Michele and wine. The Smiling Pizza Project will give kids from underprivileged families an inside look into the hospitality and culinary world by learning the art of cooking and/or pizza making, as well as the management field by making them aware of opportunities to earn a career in operation, front and back of the house, customer service, and general practices of a restaurant establishment.

The goal of this dinner is a donation of at least $30,000 for the fiscal 2019 year.

WHERE:   L’Antica Pizzeria da Michele, 1534 North McCadden Place, Los Angeles, CA 90028

WHEN:  Tuesday, June 25 with seatings from 5:30-8 p.m. and 8:30-11 p.m.

COST:  Tickets are $200, available via EventBrite or by calling the restaurant, L’Antica Pizzeria da Michele,  323-366-2408

Damicheleusa.com

Facebook: damichelelosangeles

ABOUT L’ANTICA PIZZERIA DA MICHELE

World renowned Italian Neapolitan pizzeria L’Antica Pizzeria da Michele debuts in Hollywood as its first U.S. location. The historic pizzeria is also known for its big-screen debut in the film “Eat Pray Love.” L’Antica Pizzeria da Michele is in the space which once held Hollywood’s beloved Café Des Artistes and will serve traditional Neapolitan pizza, using the same recipes and importing the same ingredients used at its origin restaurant. Inspired by Italian courtyards, which serve as central gathering points for locals, guests who visit the all-new L’Antica Pizzeria Da Michele are seated in “il cortile” the restaurant’s quintessential Hollywood garden—surrounded by lush greenery—where they can view pizzas being prepared in L’Antica Pizzeria Da Michele’s signature stone oven. Designed by Owner Francesco Zimone, the atmosphere is classic Italian meets modern Californian décor with blue and white tiles adorning the walls, and natural wood and Baltic stone incorporated throughout the terrace and interior.

ABOUT A PLACE CALLED HOME

A Place Called Home (APCH) provides a safe, nurturing environment with proven programs in arts, education, and wellness for the young people in South Central Los Angeles to help them improve their economic conditions and develop healthy, fulfilling and purposeful lives. Since its founding in 1993, APCH has directly served more than 20,000 youth members through its core school day, after school and summer programming, and over 150,000 local residents through family and supportive services including food, clothing, and holiday toy distribution, counseling, voter education, and community organizing. For more information, visit apch.org.

Our Favorite Ethnic Father’s Day Feasts

Comments Off on Our Favorite Ethnic Father’s Day Feasts

(Gerry Furth-Sides, photo credits: Ralph Wolfgang, Acura-Hansen) Father-son managed Bone Kettle’s Father’s Day Specials in  Old Town Pasadena, feature bold Southeast Asian flavors from family-inspired recipes.   Citrus Brine Chicken Wings prepared with fried free-range chicken wings and charred lime start off a meal with a tart twist.  Loco Moco features grass-fed ground beef, duck egg, jasmine white rice, caramelized onions, and fried leek, or go for the sweet and savory Fried Chicken & Ube Waffles, served with black pepper honey sauce and watermelon cubes.  Partner and Executive Chef Erwin Tjahyadi created a special Lemongrass Pork Belly made with crispy pork belly, garlic infused soy, lemon juice, onions, tomatoes, and watercress cilantro salad – available during both Brunch and Dinner on Father’s Day.   Bone Kettle Sangria has the kick of chipotle pineapple, orange extract, and Pinot Noir.  Habanero lime, soju, cucumber juice, ginger ale, and mint does the same for the Cucumber Habanero Mule.

Loco Moco features grass-fed ground beef, duck egg, jasmine white rice, caramelized onions, and fried leek

Bone Kettle‘s Dinner featured Steak Tartare made with St. Helen’s Ranch hanger steak, chili vinaigrette, lemongrass, and krupuk is a signature dish, along with Executive Chef Erwin’s famous Bone Marrow with scallion confit, grilled baguettes, red endive, baby frisée, mizuna, and apple rhubarb dressing.  Unusual beverages include Ice-cold Beers such as the Ommengang Hennepin Saison or Eagle Rock Amwolf Pilsner.   Entrées for a hearty appetite include the Singaporean Chili Lobster with Maine lobster, confit tomatoes, sweet and spicy egg sauce, fried onions, and herbs; Big Mouth Seabass cooked in a turmeric batter, with pan-fried Okinawa soba noodles, scallions, quail eggs, and fried shallots, and the unique Beef Ribs prepared with bone marrow jus, fried onions and herbs.

Father’s Day, Sunday, June 16th, 2019 for Brunch from 11:30 am to 2:30 pm, and for Dinner from 5:00 pm to 9:30 pm; 67 North Raymond Avenue; 626.795.5702; www.BoneKettle.com

Celestino Restaurant shares Drago family recipes of the kind that Owner and Executive Chef Calogero Drago’s their own dad would have loved in Sicily, Italy.  They they feature local, seasonal Start with the flavorful Beef Carpaccio with porcini mushrooms and black truffle, or the classic Zuppetta di Cozze e Vongole Pepate made of mussels and clams with black pepper in a delicate tomato broth.   Chef Drago is preparing something for every Dad with specials like his luxe Linguini with Lobster and Crab, and savory Bistecca alla Fiorentina; a traditional Florentine porterhouse steak perfectly prepared for Dad. The Dinner Menu adds  Specials like the Ossobuco alla Milanese and Coniglio al Forno con Salsa di Olive Nere.  Pair the Father’s Day Dinner with one of Celestino Ristorante’s robust red wines, such as the 2007 Chianti Classico Badiolo Riserva a bottle of the 2006 Brunello di Montalcino Il Poggione.   Chef Drago ‘s presents every dad with a Complimentary Glass of Vin Santo Dessert Wine.

Father’s Day Feast at Celestino Ristorante

Celestino Ristorante‘ Father’s Day Dinner on Sunday, June 16th, 2019 from 5:00 pm to 10:00 pm; 141 South Lake Avenue, Pasadena, CA 91101; 626.795.4006;www.CelestinoPasadena.com

 Inspired Chef Luca’s mom visited the kitchen at Culina & Vinoteca – Four Seasons Hotel Los Angeles at Beverly Hills for mother’s day this year, and judging from the adoring kitchen staff,  everyone was inspired by her.  It will show in the Father’s Day Brunch Buffet at Culina & Vinoteca at the Four Seasons Hotel Los Angeles at Beverly Hills, that features novelty activities.

Lawn Games with the kids such as Bocce Ball, Ladder Toss and Corn Hole.  Dad can also show off his best Golf Game to Culina & Vinoteca’s 9-Hole Put-Put as there will be an attendant collecting score cards that will each be entered into Prize Drawings for prizes such as Complimentary Meals at Culina & Vinoteca.

The abundanza brunch celebration starts with Breakfast & Eggs including a performance Omelet Station; Honey Fried Chicken  with silver dollar waffles and made-to-order Belgium Waffles topped with a choice of dulce de leche, maple syrup, orange marmalade, or whipped butter, cream and preserves.  The Outdoor Grill Station offers  marinated and grilled Bone-In Cowboy Steak, or the “Beer Can” Whole Jidori Chicken.  Complimenting the heartier protein fare is a Farmers Market Salad  Chopped “Wedge” Salad served with blackened Old Bay Shrimp, oven roasted tomato, green onion, white cheddar crisps and buttermilk dressing.  So do the international food stations, including Japanese Sushi & Seafood Station; Hong Kong  Dim Sum Station, and Mexican Station. Pastry Chef Christopher Ford’s Pastries and desserts, a Carving Station andthe Children’s Buffet complete the menu.

The Culina & Vinoteca Carving Station

Culina & Vinoteca at Four Seasons Hotel Los Angeles at Beverly Hills‘ Father’s Day Buffet Brunch on Sunday, June 16th, 2019 from 11:00 am to 3:00 pm for $139.00 (per adult),  $69.00 (children ages 5-12), and complimentary for children 4 and under: 300 South Doheny Drive, Los Angeles, CA 90048; 310.860.4000; www.CulinaRestaurant.com

 At the Raymond 1886 Executive Chef Jon Hung The Raymond 1886’s spacious outdoor patio and historic Craftsman Cottage interior ensure a historic, easy Father’s Day Brunch with such favorites as  the Family Breakfast Platter,Chef Inspired Omelets, and the popular Breakfast Burrito, along with  the Brioche Bread Pudding topped with berries, yuzu curd, and whipped sour cream.   The famous Classic Cheeseburger made with ground Kobe beef, melted cheddar cheese, pickles, lettuce, tomato, and “Eva’s Secret Sauce” on a brioche bun is also available, with its perfect accompaniment of the bar’s Bloody Mary with Dirty Sue olive juice and an array of salts and spices.

Bloody Mary with Dirty Sue olive juice and an array of salts and spices.

Father’s Day Dinner options are equally appealing.  Oysters on the Half Shell served with a daily mignonette, or the Tartare, which changes weekly starts off the meal. Baby Gem salad with cherry tomatoes, pickled watermelon radish and green goddess dressing, or the Roasted Cauliflower with chimichurri, hazelnuts, and grated parmesan pairs with any of Executive Chef Jon Hung’s entrees.  Favorites include Seared Sea Trout with Vadouvan lentil, pickled golden raisins, brown butter, yuzu and hazelnuts; Lamb Chops served with fregola, rhubarb, mint and ricotta, and the Porchetta with Vongole and marinated cherry tomatoes.   Dessert from Pastry Chef Alexa Clark included Peanut Butter Mousse with Nutella cremeux, honeycomb, cinnamon condensed milk and lime gel, and Chocolate Bavarois served with Tahitian vanilla ice cream, pink peppercorn graham crumble and caramel.

The Raymond 1886 hours on Father’s Day, Sunday, June 16th, 2019.  Brunch:  9:00 am to 2:30 pm, and for Dinner from 5:30 pm to 10:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Photos: Bloody Mary, Breakfast Burrito, Family Breakfast Platter, Patio, Peanut Butter Mousse, Seared Sea Trout

Photo Credit: acuna-hansen

The Pedigreed Italian Black Trumpet Bistro’s Mediterranean Tapas

Comments Off on The Pedigreed Italian Black Trumpet Bistro’s Mediterranean Tapas

(Gerry Furth-Sides) The Black Trumpet Bistro & Bar, as breezy and fresh as the flower planters on the patio, has been a family run restaurant in the heart of Huntington Beach since it opening.  It’s freshly prepared fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of Huntington beach.  the kitchen combines fresh ingredients (from the best of international produce at Melissa’s Produce), in recipes gathered from the owner’s own home in Sicily and Copenhagen, and years working with a French chef.  The genuinely friendly, professional  service plus a fair priced menu reflects the best of this casual, spiffy beach-city. //(//www.theblacktrumpetbistro.com)

Friendly Kyle earring out plates of Lamb Lollipops

 Owner Dino is just one of those guys who appears born to run a restaurant seamlessly, and he has been cooking since he was 16 for friends and family.  The restaurant is named after the Black Trumpet mushroom in Italy – Dino laughed and said that they are now being grown in Oregon, and they are “ok.”  This theme evolved into the musical instrument, and now a jazz background. We have created photo albums around our Jazz CD’s because of Dino’s  curated jazz background music 

Owner Dino, of The Black Trumpet Mediterranean Bistro & Bar credit his staff in both of his restaurant every chance possible

New is the Happy Hour Program, and the bar itself at The Black Trumpet Bistro.  Dino told us that Jose, who has been with him almost 20years, learned how to make cocktails from the best, “and I prefer his to their’s now,” he laughed proudly.

Jose at the gleaming bar with a fresh batch of his own sangria at The Black Trumpet Mediterranean Bistro & Bar. We paired the drink with Charlie Musselwhite’s “Sabroso”

The Black Trumpet Bistro & Bar specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco.  Customer favorites, include house special risotto, truffle fries, tuna tartare, and Brussels sprouts with chorizo.

The Black Trumpet Mediterranean Bistro & Bar’s Greek Tzatziki, with Greek yogurt, Persian cucumbers, mint dip

Cauliflower, quick fried, siracha , harissa aioli and a crowd-pleasing Brussels sprouts, sumac vinaigrette at the Black Trumpet Bistro & Bar. We paired it with Ray Charles duet with Natalie Cole, “Fever” (below).

Creamy yet textured Hummus, garbanzo dip at the Black Trumpet Bistro, topped with an Israeli salad of diced tomato, mimi-cucumber

Pizzette pera, roasted pear, baby arugula, Gorgonzola at The Black Trumpet Bistro & Bar. The pear is first topped with a sprinkle of sugar, then roasted separately for a sweet-salty taste

The refined, rustic onion soup at The Black Trumpet Bistro & Bar, very authentic from a French chef owner-chef dino worked with for decades, served in its own “onion bowl.”

Full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pasta.   Meal can be paired with a rich wine or the popular house-made sangria at The Black Trumpet Bistro & Bar.  Start dinner with the French Onion soup, in its own onion “cup,” just salty and cheesy enough.  We paired this “ooh la la” dish with Henry Mancini’s magical film score of Stanley Donan’s inspired “Two for the Road,” so characters Mark and Joanna (Audrey Hepburn, Albert Finney) could each whack off the top with a spoon before loving every savory sip.

The absolutely mouth-watering Lamb lollipops, Moroccan couscous, mint pesto ($10!) at The Black Trumpet Bistro & Bar.  The rack of lamb is cut, trimmed of fat, marinated, then grilled.

Veal meatballs, house marinara, shaved pecorino at The Black Trumpet Bistro & Bar, which we paired with the film school of Motorcycle Diaries

Creamy, firm, Berry Panna cotta, with a layer of berry sauce on top. The texture is heavenly. Pasquini shows the care in picking the right coffees. We paired this Italian favorite with Nino Rota’s music from Fellini film scores

A new Happy Hour has just started, and it can be accessed in social media and also directly on the front patio post.  Judging by the regular prices, this will be one to go to regularly.  Proof of the care in specialty drinks is the FRANCOLI grappa, which is uniquely made with moscato but not sweet, dino told us.

All the information for the New Happy Hour is on the front patio of The Black Trumpet Bistro & Bar

Dino lives in Huntington Beach with his wife Lisa and their 2 sons Caleb and Joshua.  In fact, the day we visited was the chef’s usual day off, which he would have been spending with the boys who were home with the chicken pox!

Shopper’s Guide to Anaheim’s Magical Little Arabia

Comments Off on Shopper’s Guide to Anaheim’s Magical Little Arabia

To get the full impact of the Little Arabia District shopping district in Anaheim, start at the intersection of  Brookhurst and Katella where the abundantly well-stocked Fresh Choice Marketplace holds the place of honor ( 9922 Katella Ave, Anaheim, CA 92804 on your GPS) in the Little Arabia District.   The abundantly stocked grocery store focusing on Middle Eastern ingredients also holds an amazing selection of Latin products and meats, which are also choice and halal.

The good-looking guard greets everyone arriving and departing

You can’t miss Fresh Choice the bread bakery right inside the door, where you can pick up WARM pita just out of the oven.  Just follow your nose. That’s because Middle Eastern breads are baked fresh all day.   Also check out the Jerusalem bagels and taboun (from the Middle Eastern word for tandoori), along with its close relative, the Persian sangak bread. The friendly owner is there to explain them all.   And we chatted with him and international food writers, Faye and Yakir Levy, who introduced us. They explained that the sesame rings called taboun are also known as Jerusalem bagels. To those familiar with Turkish baked goods, it is very close to simit.

We always pick up something at the irresistible cheese bar with its mountains  of middle eastern wares.  There are also specials inside the refridgerated counter. If you think you want feta, there are about five kinds, each one more slick and appealing than the next.

The nut bar, on the other corner, is alone a trip to the market – hazelnuts are $3.99 a pound!  There was such ridiculously inexpensive special on walnuts I bought enough to start a store and happily giving a lot of it away!  Inexpensive bulk grains and beans include Latin and Indian legumes plus ones from the  Middle East.

Each aisle features different categories of products with a range of middle eastern and Latin products to choose from here

An array of middle eastern and Latin Cheese in the produce section

The bakery section in the back is long and filled with a dazzling selection of middle eastern pastries, such as baklava,  Turkish delight and cookies.   The Middle Eastern sweet bakery there– Kunafa King -Fresh Choice Marketplace, bakes these pastries, and also sell Turkish delight from Istanbul, which they will slice to order for you.

Meats along one back wall are as impressive in their variety, and include Latin American salted specialty meats. It’s so much fun to grab a ticket and watch what everyone else buys while waiting your turn.  There are nose-to-tail selections available, including the mainstays and offals like heart, tongue and oxtail.  We purchased choice ground beef for $2.99 a pound on sale.

Tongue, oxtail, beef hearts are available at the Fresh Choice Meat counter

Cesina, a type of salted, aged beef used in Latin-American cuisine is one example of the unusual types of meat offered at Fresh Choice Market.

Little Arabia District, the ethnic center for Orange County’s Arab-American community is also known as “Little Gaza.” In fact, before Arab merchants took over the section of West Anaheim, it was popularly known as the Gaza Strip because of an unincorporated area called Garza Island.

“Rising from agricultural fields in the 1950s post-World War II building boom, the Gaza Strip historically had a working-class feel to it,” according to one OC Weekly article, ” although by the 1980s, white flight left the Gaza Strip mostly abandoned or replaced with seedy businesses.  Little Arabia grew significantly in the 1990s with the arrival of immigrants from the Arab World, and is home to thousands of Arab-Americans predominantly hailing from Egypt, Syria, Lebanon and Palestine.”  Local Arab American business leaders  began buying distressed homes and selling them to Arab immigrants, doing the same with empty commercial complexes while recruiting merchants to start up new businesses in them.   In 2010, local Arab American groups launched a social media campaign to have the area officially designated as “Little Arabia,” as it is now known nationwide.

Master Class Guide to Proseco Celebrates National Prosecco Week

Comments Off on Master Class Guide to Proseco Celebrates National Prosecco Week

Proseco Master Class is in session

The Prosecco DOC Consortium presented a Prosecco DOC Masterclass as part of National Prosecco Week although it turns out that, just as with French champagne and Spanish Cava these days,  “any time” is the right time to drink Prosecco, and not just in the well-known Brunch Bellini.   Versatile Prosecco also pairs perfectly with more casual dishes and less expensive than Champagne. See below for a current, popular recipe.  For more detailed information about prosecco’s history, please see:  (//www.casaprosecco.com)

Proof was in the collection of nine Prosecco Doc labels, ranging from traditional to innovative, that represented the unique terroir of the northern Italian provinces.  Proof is in the factor that it has become such a major export that 75% of the nearly five million bottles produced last year in Italy were exported.  And close to 20% of the bottles were delivered to the US.

A number of experts were on hand to weigh in on the class content. Italians take their wines very seriously, and a great deal of effort goes into standards for terroir identification and care plus authenticity.

Prosecco is categorized as a spumante, or “sparkling wine.” It is named after the region after the Italian village of Prosecco near Trieste, considered to be the original region of the grape, and where Prosecco was first made thousands of years ago, and seriously developed since 1754.  The designation name was so misused, however, that the identifying grapes are known as Glera Grapes.  To earn the Prosecco designation, there must 75% glare grapes.  Those approved grapes can be Verdiso, Bianchetta Trevigniana, Perera, chardonnay, Pinto Bianco, Pinot Grigio and Pinot Noir.

The tulip shaped glass with a wider top is the one preferred to capture the essence and the taste of Prosecco

Prosecco is unusual in that it is best to drink one year after harvest, and not after two years.

The most important lesson in this master class is the DOC designation, which proved that the Prosecco you are purchasing is genuine; there are so many non-genuine brands that the leader.   The DOC label proves its authenticity.  This is especially important to note because so many prosecco wines are not in supermarkets and restaurants.

These days the Venetian spritz has become a popular cocktail, especially in in the north of Italy.

There are almost as many “imposters” as genuine proseco. Look for the DOC label

We were also given proof of the wonderful pairing qualities of the prosecco with casual pizza prepared by Scolia Restaurant/Eataly Chef Ugoletti right before us in a performance kitchen.  Chef Ugoletti showcased sweet, savory, earthy and bitter themes in his toppings to emphasis the versatility of the drink.  We tried them with Zonin Brut, Valdo Brut, Le Contesse Brut, Villa Sandi Il Fresco Brut, Torresella Extra Dry, Villa degli Olmi Extra Dry, La Marca Extra Dry and Mionetto Organic Extra Dry.

the Torresella Extra Dry Prosecco

The La Marca Prosecco DOC Extra Dry

Chef Fabio Ugoletti, Eataly’s chef de cuisine was as enthusiastic about his pizza Romana as the pairings.  Slightly different than the highly vaunted Neapolitan thin-crust pizza, this one has a more bread crust that is pillowy inside and crunch at the bottom. The dough, which the chef showed us, is moister and the pizza is baked at a lower temperature than its Neapolitan counterpart.

Earaly’s Chef Fabio Ugoletti,

The Romana style pizza is long and rectangular, cut into individual smaller rectangular servings, rather than the pie-shaped Neapolitan pizzas that are cut into wedges.

The Romana style pizza topped with calamari, mussels, shrimp and clams over a light marinara sauce.


Prosecco was a match even for this  slightly bitter radicchio pizza topping further balanced out by the creamy Asiago cheese and rich walnuts.

The Mionetto with a novel, sweet topping of wildflower honey, Pecorino cheese and black pepper. This with a salad would be a delightful brunch in itself.

The fascinating characteristic about the chestnut honey is that it is sweet but the aftertaste is not sweet

As glorious as a spring day, a pizza topped with zucchini blossoms and baby zucchini

For more information about prosecco, please see:

The Venetian Spritz is now overtaking the Bellinin in popularity. The spritz  refers to any wine and soda topped drink made with bitter liqueur. It represents the Italian drinking tradition of an aperitivo: something light, effervescent and not too alcoholic to stimulate one’s appetite and conversation before a meal.This spritz can be made several ways, but the best and most common is simply a glass of prosecco with two or three ice cubes and a dash of sparkling water, topped with Aperol, a twist of lemon or slice of orange and — importantly and strangely — one green olive.  Synchronistically one of the 10th Mountain Division descendants just back from Italy said this was her favorite drink when we met at a picnic.

Georgia Rio talking about the Venetian Spritz now so popular in Italy

Knafeh, The Pastry that Inspired An Entire Bakery

Comments Off on Knafeh, The Pastry that Inspired An Entire Bakery

Middle Eastern pastry knafeh, which reigns over Ramadan, is so important that a shop was named after it.   And, as the owner explains while pointing out to his wall of media write-ups, he is nationally known for it.  Proof is in the fact that there are similar bakeries in Chicago and yet he still fills orders from the windy city daily.

Knafeh Cafe in Anaheim’s Little Arabia knafeh offers two styles, tender and crisp. The shredded kadaif dough, very popular in Greek Kaidifi pastry, holds a  cream filling in this treat, then, dotted with pistachios and sweetened with syrup poured over just before you eat it.   The knafeh circles on the wall serve as a menu when ordering for a party.

Cuisines

Authors