Gerry Furth-Sides

Something In the Pink National Rosé Day June 13, 2020

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National Rosé Day, this second Saturday of the month on June 12th, is something we all can celebrate at home or outdoors when so many other events have been cancelled.  An icy cold glass of rosé wine has traditionally been the most refreshing drink around the Mediterranean in balmy weather.   “Think Pink” Rosé has also achieved a double revival as “the” warm weather wine, partly because it is a style of wine enjoyed by both white and red wine drinkers.  And its light, substantial characteristic has also influenced a growing popularity all year long these days.

Rosé is produced when red wine grapes are prevented from having extended skin contact. It’s the skin contact that gives reds their tannic structure and robust flavors. Without that extra contact, the resulting wines tend to be fresh and clean with color ranging from a faint blush to a robust ruby. At one time, rosés were most popular in the Mediterranean, but today award-winning rosés are made around the world.

National Rosé Day is the second Saturday of June, and a wonderful way to celebrate tis by attending the “Rosé Day L.A. Presented By Corkcicle” at Saddlerock Ranch in Malibu. Guests will have the opportunity to enjoy Rosé in a variety of ways, from Rosé Champagnes from Perrier-Jouët and G.H. Mumm to Rosé beers to Viva Rosé Tequila margaritas at the Frozé Zone.   Celebrity DJs Brody Jenner and Pamela Tick, as well as leisure games and activities, will also provide entertainment.  The event will be take place  from noon to 8 p.m. Garden admission tickets cost $95 and include entrance, one complimentary Corkcicle drinking vessel and $25 toward an Uber or Lyft ride to the event via rideshare partner Freebird App (code: ROSEDAYLA19). Food and beverages are purchased separately. For more information, visit the official website.

Two of our new favorites are the 2017 Domaine de Cala Rosé and the 2017 Domaine de Cala Prestige Rosé, a brand created by celebrated Chef Joachim Splichal, famed Los Angeles-based Patina Restaurant Group Founder.  The family-owned and operated winery has a home in Brignoles.  Ever the German perfectionist, the chef who now dominates over a restaurant empire, proved that his rosé wine would have a positive reception after being introduced into his own restaurants for an entire year.

wine

And it is crucial to introduce a rosé in the best possible light.  For starters, it makes the first impression of the brand, and there with future plans to expand the portfolio with a red and white wine. Established in 2015, Domaine de Cala released its first vintage the same year, and proudly released its 2017 rosé and 2017 Prestige rosé in spring 2018.

Also, Rosé has had a winding sort of history although it was thought to be the first wine ever produced.  It almost went out of existence because it was considered a sweet, sort of lady’s wine, very unsophisticated until the Portuguese revived it after WWII.   And it has been the “up and comer” for the past five years at least.  It’s light, clear flavor, versatility and the festive look is perfect for summer foods, sweet and savory.  This is why it works so beautifully for light summer evening meals.  This excellent article explains it well //www.flametreewines.com/blog/what-is-rose-wine-and-why-is-it-so-popular

June 7 Donut Day Stars International Favorites

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Randy’s donuts ($12 a baker’s dozen)

(Gerry Furth-Sides).  Even the staunchest “non-sugar eater” has a favorite donut and even a donut story.   Other than being way too close to Randy’s Donuts these days, we had our fill of my mom’s phenomenal deep-fried doughnuts until she read early on that they were unhealthy, and that was the end of that, other than hot-from-the-oven jelly doughnuts on ski trips.   And my cousin and I could put away between a half dozen and a whole of Hungarian (jelly) donuts called, “fánk”.  That may be because they are known to be extremely light; fánk are made with yeast in a flour, butter, egg yolk, rum, salt and milk  dough that is allowed to rise for about a half hour before being fried in oil.  The thick Hungarian jam is called lekvár.   However, once while back on a college break, I could not even finish one.

Hungarian Jelly donuts called Fánk

Doughnuts are pretty straightforward, officially defined as, “a type of fried dough confection or dessert sweet.”  The doughnut are popular in many countries, whether homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.

Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped (“doughnut holes”). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.

The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves, cream, custard, or other sweet fillings. Alternatively, small pieces of dough are sometimes cooked as doughnut holes, now one of the most popular forms of this confection and especially for the calorie-conscious.   After doughnuts are fried, they are often glazed with a sugar icing, spread with icing or chocolate on top, or topped with powdered sugar or sprinkles or fruit. Rings, balls, flattened spheres, twists have become other popular forms. Doughnut varieties are also divided into cake, including the classic old-fashioned, yeast-risen type doughnuts. Doughnuts are often paired with coffee, especially at breakfast time, or milk.

For limited time specials at national bakers:

  • Cumberland Farms will give you a free donut with the purchase of any dispensed beverage on June 7. Flavor options include Cocoa Hazelnut-Filled, Cookies & Cream, Glazed and Blueberry.
  • Dunkin’ is offering guests a free classic donut of their choice with the purchase of any beverage on June 7 -while supplies last.

    Dunkin’ Donuts – who gives out little boxes of “holes” at community events!

  • Entenmann’s Bakery is hosting a Fan Flavor Challenge. The winner will receive $5,000 and free donuts for a year! Additionally, there’s a chance the winning donut will be made by Entenmann’s and sold in stores.
  • Krispy Kreme will give one free donut from the entire menu (no purchase necessary) at participating shops in the United States and Canada. For the first time ever, Krispy Kreme is challenging fans to help the brand give away 1 million free donuts on National Donuts Day. If they reach the goal, customers will get a free taste of the brand’s newest donut later in June.
  • Tim Horton’s is celebrating with a new donut flavor: churro. The churro donut is a honey cruller filled with caramel filling and topped with cinnamon sugar. It will be available at select locations starting June 7 and across the U.S. starting June 12, but only for a limited time.
  • Walmart will give away 1.2 million glazed doughnuts while supplies last on June 7. Head to the bakery section at a participating store; limited to one per person.

You do not need a special for the $12 for a baker’s dozen of 13 donuts at Randy’s donuts in LA.

Randy’s Donuts is a both a dedicated donut bakery and landmark building  clearly visible from the 405 freeway at the La Cienega/Manchester near LAX, its huge donut on the roof of an otherwise ordinary drive-in bakery clearly visible from the 405 freeway.  That’s because it is 32-feet high.   The Bellflower and Reseda locations sport a version of the doughnut on a pole out in front the building that is about ten-feet smaller.  The  style dates to a period when programmatic architect had its heyday in Southern California from the mid-1920s to the mid-1930s.   By the 1950s however, the trend of designing structures in the shape of the product sold there had changed to focus on signs rather than architecture itself.   Those that are left, are considered local treasures.   The building was designed by Henry J. Goodwin.

The shop’s exterior has made numerous television and film appearances, including Entourage, Get Shorty and Iron Man 2, as well as the music videos , such as Justin Timberlake’s “Can’t Stop The Feeling!and Randy Newman’s “I Love L.A.”

Owner and Founder, Terry Heller of Plan Check Kitchen + Bar follows the company policy with each new location featuring a nod to ethnic neighborhood fare.  All of them complement Plan Check’s signature lineup of towering burgers, loaded fries, and innovative condiments ($15 and up).  The K-BBQ BURGER ($15) honors its Korean neighborhood home with a grilled pork belly, kimchee, sprouting onion, gochujang bbq sauce, sesame salt and fried onions.  Santa Monica place right off the ocean features dishes and drinks inspired by the eastern seacoast.  The cruller donut with fruit and cream ($6). is at all the locations.

cruller donut

The cruller donut with fruit and cream at PlanCheck

Get in the spirit by finding out what donut you are by taking this quiz by RetailMeNot.

Also in the spirit:  The No. 4-ranked competitive eater in the world, Matt Stonie and the No. 1-ranked female competitive eater in the world and No.7-ranked overall, Miki Sudo will face off at the third-annual National Donut Day World Donut-Eating Championship hosted by The Salvation Army. The event, part of a fundraising challenge for much-needed veteran services in greater Los Angeles, will take place at 10:00 A.M. on Friday, June 7, 2019, aboard the USS Midway, located at 910 N. Harbor Dr., San Diego, C
Competitors will have eight minutes to consume as many glazed donuts as they can. Last year, Matt Stonie, the number-four-ranked eater in the world took home the crown after eating 48 donuts in eight minutes. The world record is held by Joey Chestnut, the number-one-ranked eater, in 2017 after eating an astonishing 55 donuts in eight minutes. The world record is on the line this year.

The New Kitchen Dream Team at the Raymond Restaurant

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The Raymond 1886 oasis, a little forest park complete with trickling water

(Gerry Furth-Sides) The Raymond Restaurant in Pasadena has been a top favorite or our’s through the years – as a historic place, for its impeccable food and service, for its enchanting atmosphere.  So sharing it with New York foodie visitors was a must.  Each new Raymond Restaurant kitchen team has their own take of updating  American regional classics, which might have been served to the Pasadena families “up for the summer” from Los Angeles a century ago.

Chef Jon Hung and Pastry Chef Alexa Clark

We were also eager to try Executive Chef Jon Hung‘s new savory menu with desserts by Alexa Clark   Masters of Taste.  Diners would probably not know what “Hummus” was unless they traveled to the middle east, let alone Executive chef Jon Hung’s eclectic, version with Huumus with Kalamata olive and fermented shiitake tapenade, served with crispy corn tortillas that makes an art statement as well as a culinary one.

Chef Hung’s Kalamata olive and fermented shiitake tapenade hummus – an art piece

There were three of us to please, including one vegetarian and one paleo.  We chose Chef Jon’s Broccoli and White Bean Salad to start after much deliberation because equally appealing to all on the menu were the Escarole and Strawberry Salad with Arugula, balsamic vinaigrette and the Baby Pen Salad with Pickled watermelon radish, cherry tomatoes and green goddess dressing, along with the Sugar Snap and Burrata, with Mizuna, saved carrots and mint that is dressed with a champagne vinaigrette.  Even the classic Chopped Cobb Salad would be a go-to on a hot summer day here.

Broccoli and white Bean Salad

More familiar to diners everythere is the BLT, which Chef Hung dressed up with Jalapeño bacon, bib lettuce, fried green tomatoes and a remoulade.  The Jalapeño in the bacon and the crunchy of the fried green tomato crust added a snap to the sandwich.  Every bite made a statement in terms of flavor and texture. Sweet potato fries, at the same time, lent a rich but lighter element to the dish.

Chef Hung’s “southern” BLT

What a beauty of a dessert list by Pastry Chef, Alexa Clark, who described her goal of updating classics into a balanced but unique dish, as , “Guests want something they cannot easily make at home, but something that is also familiar.”   This is obvious in her Peanut Butter Mousse with the culinary craze,  Nutella, in a  cremeux, plus honeycomb, cinnamon condensed milk, and lime gel. A classic Linzer Tort because her  Hazelnut Linzer Tart with housemade black currant cranberry preserves, citrus caramel creme, and sugared pepitas.

Chef Alexa does a spring dance in honor of rhubarb here in The Polenta Tres Leches Cake

The Polenta Tres Leches Cake

Pastry Chef Alexa Clark’s Passion Fruit Cashew Custard with smoked cashews, coconut, caramelized strawberries (GF)(DF)

The Raymond 1886, Pasadena’s historic Craftsman cottage on South Fair Oaks Avenue at one time housed a caretaker’s cottage for the grand Raymond Hotel in the late 1800s.  It is just a short ride away from Pasadena’s main attractions, including the Rose Bowl, Norton Simon Museum, Descanso Gardens and a new Thursday Farmer’s Market.

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The Raymond 1886 Hours:  Lunch Tuesday -Friday from 11:30 am to 2:30 pm, Dinner every Tuesday through Sunday from 5:30 to 10:00 pm.   Brunch Saturday and Sunday from 9:00 am to 2:30 pm. The 1886 bar hours: Sunday, Tuesday through Thursday from 11:30 am to 12:00 Midnight; Friday-Saturday from 11:30 am to 2:00 am.  Happy Hour: Tuesday -Friday,  4:00 pm to 7:00 pm. For more information or reservations, please visit www.TheRaymond.com or call The Raymond 1886 directly at 626.441.3136.

We were headed to an evening performance in Highland Park, so a leisurely late lunch followed by a walk around at the nearby South Pasadena Farmers Market bundled the events into a perfect full day.  My visitors pointed out the beautiful street curb flowers. We would have been happy just staying at The Raymond 1886 and sipping on cocktails all afternoon too.  Read our coverage below.

The staff changes and the staff stays.  Read about this veteran below.  Five-star hotel service reigns here, and every one of the crew seems delighted to be here.

//localfoodeater.com/pasadena-raymond-place-lunch/

World of Fruit Opens the First-ever Global Fruit-Themed Tasting Experience June 1

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WORLD OF FRUIT announces the grand opening of the first-of-its-kind, fruit-themed immersive tasting experience in Los Angeles on Saturday, June 1st, 2019.Tickets are available at www.worldoffruit.co with appointment times through July 2019.

Located at the iconic corner of La Brea and Melrose in Hollywood, WORLD OF FRUIT features eight interactive fruit-forward installations, inspired by nature and designed to stimulate the senses, immersing guests in a magical world of fruit-filled surprises. Tasting stations throughout the experience offer samples of rare and exotic fruits with limited seasonal availability.

From fruit-shaped disco balls and wAtermelon popsicles to exotic fruits from around the globe — WORLD OF FRUIT is a place where discovery and delight drive guests from room to room and fruit to fruit. Interactive highlights include the “Watermelon Playgarden” with swing set and seesaw, and the “DiVine Fruits” hanging garden of lush fruits and foliage.

The purpose of WORLD OF FRUIT is to redefine people’s conventional experience with fruits, while also benefiting the local community. “As a company with CSR at the core, we believe that by creating worlds of wonder and joy, we can nourish the communities we play in. Through our partnerships with Food Forward,Habitat LA, and Imperfect Produce for the LA Food Bank, a portion of all ticket sales goes toward providing fruit and food for those in need,” said Andrew Zhou, Founder and CEO of WORLD OF FRUIT.

WORLD OF FRUIT has partnered with L.A.-based Elia’s Produce to provide delicious fruits from regions around the globe. All produce offered at WORLD OF FRUIT will be of the highest-quality and based on seasonality.   The best in-season fruits will be rotated into the experience on a monthly basis.

WORLD OF FRUIT is open from 12pm – 8pm Tuesday – Thursday; 11am – 9pm on Friday; and 10am – 9pm on Saturday and Sunday. Ticket prices are $35 and free for children 4 and under. For parties of 10 or more, a discounted price of $28 per ticket is applied.

Tickets include a sampling of fresh and exotic fruit treats throughout the experience.

WORLD OF FRUIT,  716 N. La Brea (corner of Melrose) Los Angeles, CA 90038

WORLD OF FRUIT launched in 2019 in Los Angeles to transport guests to a world where fruit comes alive — offering fruits both familiar and exotic served in ways never seen or experienced before. Founded by L.A.-native and fruit-enthusiast, Andrew Zhou, it immerses guests in a series of interactive fruit-filled installations and offers the chance to taste an array of fruits from around the globe. A portion of ticket sales goes to local charities, providing fruit and food for those in need.

Historic Birrieria Chalio: So Much More than Their Famous Goat

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(Gerry Furth-Sides) My foodie visitors to cultural diverse LA from sophisticated New York wanted foremost to eat at an “authentic Mexican” restaurant, and have a fresh corn tortilla.  So Birriera Chalio was a “must” for their first meal.  This turned out to be the perfect introduction to the city, many times better than I even expected.   Birriera Chalio is famous for its eponymous goat stew (see review below).  And it turned out that their other dishes deserve equal merit.  This time at the First Street location not the original, family member, Jose, served what became new favorites to each of us.  A corn tortilla for one happy guest who later watched them being prepared in the kitchen, a mole for another and a whole fish for me!

Jose shows off a fresh tortilla to my cousin Barbara

A peek into the magical kitchen. See video below

Deep, rich Mole Negro Poblano with chicken, rice and beans.

Even the toppings are freshly prepared

Caldo de Res, a Home Style Soup Stew with Beef & Vegetables

Chile Relleno with rice and beans

First dish in LA has to be the best Mexican!

Chalio’s appealing perch plate looked small enough to eat at one sitting, but with fresh chips and tortilla to boot, there was a little bit to take home that tasted every bit as good later.  Flash-fried, the crunchy fish texture complemented the tender meat,  cream rice, beans and nopalitos (tender cactus) on the plate. The edible fins also turned out as crispy as a potato chip.

A whole fresh perch fish, crunchy, flaky, tender with rice and beans, nopalitos for under $10!

Fish to take home and savor

After lunch came a lesson in the kitchen where corn tortillas are prepared continuously throughout the day.  Jose generously gave our guests some masa to take back to New York.  See below to see how this worked out.

Breakfast on the east coast with west coast masa and memories.

Alma lives up to her name with a smile of “light.”

Live music adds to the festive atmosphere even at lunchtime.  And no matter when you call, someone picks up the phone and is eager to help out.

The three Chalio Mexican Restaurantswere by inspired by young Chalio Luis in Jalisco, watching his grandparents cook delicious birria to ready for each weekend in the 1930’s.  By that time the recipe has already been in the family for four generations, ever since the 1880’s.   The ritual became a highlight of his childhood that he wanted to share it with everyone.

Today, birria is also the longtime favorite of several generations at Chalio’s, family-owned Chalio Mexican Restaurant in East Los Angeles, and a third one in Whittier.   And it got its initial claim to fame with birria, a spicy goat stew.  And rightfully so.  Layers of flavor permeate the dish of tender strips of marinated meat in a rich broth. //localfoodeater.com/four-generation-old-famous-birria-recipe-at-chalio-mexican-restaurant/

birria

Young Chalio was not the only one who loved the traditional birria.  Family legend has it that the townspeople would anticipate order for  just as much any special occasions.  and wait with great anticipation for week-end orders just as much as for must-have special occasion ones.  Chalio wanted to re-create this feeling for restaurant customers.  And he has succeeded.

Freshly squeezed fruit and horchata drinks are prepared on site.

 3580 E 1st St, Los Angeles, CA 90063, 11 AM to 8 PM,  (323) 268-5349. For more information, please see birrieria-chalio.business.site

Salud! Commerson’s Mezcal “alcohol actual querida” Menu

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Chef Sal Garcia’s Ceviche, the perfect match to mezcal, with red snapper, pico de gallo, avocado, cholla (cactus), radish and plantain chips

“The Last Word” cocktail with Union mezcal taking the place of gin

(Gerry Furth-Sides) Commerson  is the sort of place where even the simplest of conversations lead to discoveries. One of them, on our first visit for brunch, was with Chef Garcia. A little bit shy at first, we learned 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).  When manager Brandon Bernstein joined in, the conversation took a turn about the start of a Commerson mezcal bar program. This is major news at a time when even the finest Mexican restaurants often offer only one mezcal. See  the new bar menu below.  It especially interests anyone like me, who loves esoteric grappa, retsina and the “wilder” types of drinks despite the fact that is not harsh or rough.

Chef Sal Garcia shared  his treasured “Tobala” Mezcal Ojo de Agua from his hometown in the “heart of mezcal” country.

New Executive Chef Sal Garcia at Commerson Restaurant

Enthusiastic manager, Brandon, promised he would let us know when a shipment of special mezcals arrived.  It arrived!  Dedicated to creating a standout mezcal program, Brandon’s plan is to always stock 15 varietals, from entry level to advanced, with an informational booklet to go along with it. Mezcals from the states of San Luis Potosí and Guerrero and from Mazatlán in the state of Sinaloa will join those from the more familiar Oaxacan origin.

Manager Brandon Bernstein who masterminded the new Commerson mezcal program

We were honored to try a few of the mezcals from the new menu, along with matching dishes.  The mezcals ranged from $50 to $100 a bottle, which gives an idea of the quality.

The special spices that line the rim of mezcal cocktails

Chef Sal Garcia shared  his treasured “Tobala” Mezcal Ojo de Agua from his hometown in the “heart of mezcal” country.

Chef Sal Garcia shared  his treasured “Tobala” Mezcal Ojo de Agua from his hometown in the “heart of mezcal” country.

Chef Sal Garcia shared  his treasured “Tobala” Mezcal Ojo de Agua from his hometown in the “heart of mezcal” country.

Because lighter tepehuaje and sabino wood is used, Mezcal Metiche has a distinct, less smoky flavor. Metiche is also more rare because it is made from the wild Salmiana Agave that has to be cultivated in extremely dry climates. The plant has to be nearly 15 years old before it can be harvested. This mezcal is finished off in adobe ovens instead of clay earthen ovens, which influences it to be spicier than most. It has a vegetal flavor and scent.

Bozal is a treat not often found even in Spanish bars.  The espadín agave, known as the genetic mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production.  Espadin from San Luis Del Rio in Oaxaca, is traditionally made using a Chilean tahona (a stone mill) pulled by a horse to grind the agave.  Unique in itself, the characteristics of this particular agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers.

BOZAL, with aromas of wet earth, a rich smokiness on the mid-palate, and wild flower finish

Seared scallops complemented by celery root puree, golden raisins, spinach and saba, the elegant match to BOZAL

Special, special El Pintor is produced in the town of Yautepec in Oaxaca.  This ensemble of espadin agaves and wild cuishe (known to be one of the most physically distinct species of its kind) is cooked in a traditional earth pit, naturally fermented using the yeast that the air brings in to the palenque, mashed in a tahona, then distilled twice in a artisan copper still. The profile taste mimics the aroma of where the agaves were born.

El Pintor, produced in the town of Yautepec in Oaxaca, is an ensemble of espadin agaves and wild cuishe.

Burgundy-braised short rib over a yukon gold potato puree, swiss chard and a horseradish gremolata pairs beautiful with the El Pintor

Baked Alaska!  Surprisingly deep and still light enough to finish the perfect mezcal pairing meal

But wait, there is more:  Seleccion 1146 is a lighter mezcal that is heavenly on its own and also when served with a dessert. Fifth-generation Master Distiller and agave cultivator, Enrique Fonseca, who has one of the largest holdings of agave in Jalisco’s Highland, is responsible for 1146. Pure agave aromas of bright citrus, pepper and salinity lean into a creamy mouthful of vanilla, baking spices and toast that comes from a combination of aging the spirit in both French and American oak.

Architectural “Chocolate on Chocolate” to finish a Mezcal pairing meal

Heavenly Selection 1146 polishes off a mezcal pairing meal

Mezcal has become the darling of the tequila world, because growth and popularity has slowly been leading to the rise of quality and to high-end, premium mezcal being imported.  According to the Distilled Spirits Council, sales of Mexico’s “other” agave-based spirit has grown from less than 50,000 cases a decade ago to more than 350,000 cases this year.  Commerson is outstanding in its program, which rivals Mezcal Bars in the city.

Getting ready for the new mezcal program

But how is mezcal different from tequila?  Tequila can only be made using blue weber agave grown in specific regions of the Mexican states of Jalisco and other bordering states including Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mezcal, on the other hand, can be made with any agave grown in the Mexican states of Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacan, and Puebla. And, like tequila, the designation, “mezcal,” once a reference to any spirit distilled from fermented agave, is now a product officially controlled by its denomination of origin.   Fascinating fact:  Although most mezcal is made using industrial tools and methods, much of it is also made using stone-lined earthen ovens, stone mills pulled by horses, open-air wooden fermenters and wood-fired copper pot stills.

Commerson’s outdoor dining at the hub of busy La Brea and Wilshire close to LACMA

Happy hour, Tuesday through Sunday from 5 to 7 p.m. Discounts on food and beverages. Eight dollars buys you fresh oysters (5); a fried chicken sandwich; a grass-fed cheeseburger or spaghetti bolognese. A Denver-cut Australian wagyu is $15.

The friendly bar that lines an entire wall at Commerson Restaurant

Enthusiastic Manager Brandon Bernstein and Chef Sal Garcia at Commerson Restaurant

The new bar menu at COMMERSon

For a more detailed version of how mezcal because the darling of the spirits world, please see //www.forbes.com/sites/richardnalley/2013/03/28/the-eye-mezcal-hold-the-worm/#59bc42eb78b2

Commerson Restaurant, with the quirky name of a French explorers,  bookends one end of the the trendy, boutique-filled La Brea Street, and is on a corner near the Metro line.  788 S. La Brea Ave., Los Angeles, (323)813-3000.

The Amaluna Show that International Cirque du Soleil Kitchen Fuels

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The sensational Russian performers (above, below) who share family recipes with Cirque du Soleil Executive Chef Abdel Soriano

(Gerry Furth-Sides, photos unless noted are courtesy of Cirque du Soleil) Since 1984, the Montreal, Quebec-based Cirque du Soleil has produced countless annual traveling shows. Each troupe has their own theme and collection of performers with acts almost surreal in their daring and accomplishment.  “Amaluna,” which originally premiered in 2012, is in its first LA appearance at the San Pedro LA Waterfront through May 26. It is one of the best Cirque du Soleil productions to date showcasing top international stars unabashedly parading feat after impossible feat throughout the show.

Amaluna starts with a wallop and does not let up until the finale.  The theatrics and acts of physicality border on the unreal with soaring feats of acrobatic daring.  Asian twins in gold attire on unicycles start the show, spinning and twirling in unison until they become a shiny blur onstage.

William Shakespeare’s “The Tempest,” provides the inspiration for the narrative, which takes us to an island of female warriors, or goddesses, who suddenly encounter men who have been shipwrecked during a storm. One of these, Romeo, instantly becomes enamored with young Miranda, whose pet lizard, Cali, doesn’t like it one bit.

“Romero” suspended on a Chinese pole

Iridescent peacock feathers and impossibly long, gently swaying bamboo sticks growing from the stage to the ceiling immediately pull us onto a tropical island. The  25-foot-in-diameter rotating platform, with peek-a-boo hidden holes and a 5,000-pound plus round water container allow athletes to visually perform the impossible.  Youthful, blonde Miranda becomes a sinuous contortionist along the side and inside of the water tank. Romeo performs feats on Chinese poles that defy gravity. He holds himself perpendicular to the pole and becomes completely still at times.

“Miranda” airborne over the pool

Mesmerizing Cali, charming on his own as a story character, turns out to also be the most sensational juggler, almost off-handedly tossing numerous balls in front and behind, over his shoulders and between his legs, all the while dancing on the water tank edge as the audience goes wild.

We were startled by the muscular but poised performers in the Cirque du Soleil kitchen early in the afternoon.  And we marveled at the beauty of this aerial act flying through the air in the show.  Watch the video below for yourself.

And this all follows showstopper, Lara Jacobs of Switzerland, who assembles a massive mobile for the gasping audience, balancing each piece of what looks like enormous long-ended wooden flatware from toes to hand to masterpiece until it looked like the immense living skeleton of a giant bird.

The heart-pounding teeter-totter act that starts the second half has the audience shaking its collective head at how high the jumps become, how many mid-air rotations they perform until coming down on the small surfaces, and how high the jumpers bound to the ceiling of the Big Top.

The Banquine act at the close of “Amaluna” highlights the raw strength of the Russian males who shoulder a pyramid of their gymnastic peers and put their hands together to create a landing pad for others who are launched into their general vicinity. And, just think, they provided the family recipes for the dinner the night before this show.

The exaggerated, slapstick comedy provided by Miranda’s busty nanny, Mainha, and Romeo’s rosy-cheeked manservant, Papulya, seamlessly filled the time between acts.  The couple wended their way though the Big Top crowd and onto the stage from show start to finish, at times involving unsuspecting but delighted members of the audience.

Tony winner, writer-director, Diane Paulus was joined by frequent collaborators, set designer Scott Pask, and choreographer Karole Armitage to create the story and transport us into it.   Lighting designer Matthieu Larivée and Eleni Uranis’ makeup design makes the show come alive on both intimate and soaring universal levels, up close and on the stage.

Guy Dubuc and Marc Lessard composed the music performed by an all-female band featuring guitars, bass, cello and percussion on stage. Vocalists Amanda Zidow (as Queen Prospera, the magical sorceress) and Jenifer Aubry ably convey the mystic qualities of the story. Walking in the brisk air along the waterfront before the show, we came across one of the musicians walking to the tent, who called out that she hoped “we’d enjoy the show.” We did – and would have loved to thank her for her splendid performance!

For more information about “Amaluna,” please visit cirquedusoleil.com/amaluna and apply promo code 15CONCIERGE for 15% off tickets

 Silverlake Treasure Casita Del Campo Celebrates 57 Years

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(Gerry Furth-Sides, all photos except of this author courtesy of Casita del Campo) Casita Del Campo celebrates 57 years in the same location this month.  The restaurant will begin Anniversary celebrations on Wednesday, May 15th, 2019 with music, specials and a few surprises.  

Cheers with the margaritas, always a highlight on Gina Martin del Campo’s stained glass table.

There is good reason for the cheer.  The original recipes and cooking practices have stayed the same since the day the restaurant opened 57 years ago. Every morning, fresh vegetables are chopped for the tasty salsa, the guacamole and chips all made fresh daily as evident in the enormous amount of food carried out from the kitchen. The new vegan menu items such as the tacos and fajitas, already popular with customers, reflect the current health-conscious times and neighborhood’s gentrification.

The menu remains the same at Casita del Campo with new vegetarian options available

This Silverlake neighborhood has always been the ideal location for Casita Del Campo.  it was true when the sleepy, artistic area housed Disney staffers and when it became the culturally diverse bohemian equivalent of Greenwich Village in New York and Hyde Park in Chicago.  Locals, such as six of us neighbors, frequented the place at least one weekly.  It was one of our favorite Newsweek magazine hangouts, and I remember even to this day trying to nonchalantly “walk” to the door after two margaritas!

Me at my Casita del Campo birthday party – after one margarita.  “One was not enough and two were one too many!”

It naturally follows that Rudy Martin Del Campo, a dancer from West Side Story, opened sunny, welcoming  Casita Del Campo as a gathering place for his industry friends.  The unique venue that used to be a house would continue to feel like a home to him many years later. Although Rudy passed away several years ago, his legacy has lived on in the West Side Story pictures throughout the restaurant and  the original art pieces.  This gem has also been maintained through his family’s love for the continuously growing loyal customers.

Rudy Martin Del Campo

Rudy and Nina’s son, Robert Martin Del Campo, is the current proud owner and can be seen strolling through the restaurant on a daily basis, welcoming the customers and making sure everything is on point. As Robert puts it “this place was made with love and that is the most important ingredient of how it still runs to this day.” His creative passion for the arts is evident in all the pieces you see in each room and his wife, Gina Martin Del Campo, an artist who studied at UCLA is the incredible mastermind behind all the stained-glass patio tables that are unique and stunning.

Some of the frequent customers even refer to the tables they want to sit at as the name of the picture she recreated on them, including Frida Kahlo, well known Diego Rivera paintings and portraits from the famed Mexican bingo game, Loteria. These creations bring life to the outdoor patios that are perfect for an afternoon cocktail and of course have become popular for that Instagram photo.  The sound system, new art pieces and menu improvements may be new but the staff and the vibe has truly remained the same as the day it opened.

Not just a restaurant to come and eat; this is a second home for some or a “first home” as late owner Nina Martin Del Campo would tell anyone, a family gathering venue, a welcoming and artistic melting pot hosting a theatre downstairs and an oasis that transports guests to the more leisurely lifestyle of Mexico.

According to a family member, the fitting motto at Casita Del Campo that is probably said more than a few times a day, “VIVA LA VIDA” connotes a well lived life, celebrating life and loving life. The Del Campo family would like to continue to sustain this “landmark” for “100 more years” and keep it in their family forever to continue to serve this loving community and family they have created here in Silverlake.

Casita Del Campo is open every Monday through Thursday from 11am to 11pm, Friday and Saturday from 11am to 12am.  Sunday hours are 11am to 11pm. A special lunch menu is offered in the afternoon on weekdays, and a week-end brunch menu that includes a cocktail.  Rooms are available for parties and celebrations. For more information please visit www.CasitaDelCampo.net or call 323.662.4255. The address is 1920 Hyperion Ave, Los Angeles, CA 90027.

The International Kitchen That Fuels Breathtaking Amaluna Cirque du Soleil

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(Gerry Furth-Sides) “The Cirque kitchen and adjoining canteen tents are the first to go up when we arrive and the last to go down when the troupe leaves,” one chefs explained. “It remains the central meeting place, the gathering place for most meetings.”   And the dining room is the hub of it all. The kitchen is open all hours of the day for healthy snacks, salads, juices, smoothies, coffee and tea as if the performers were at home.

The Cirque kitchen is open all day for snacks

Nutella, still the all time favorite of the performers

Meals have  evolved from huge family style serving platters to more ethnic fare that rotated on a weekly basic.  Still, with more and more international performers in the current number of traveling shows than the original French-Canadian ones, artists from more countries than ever share their individual ethnic recipes. This year the Russian performers contributed their family recipes.  Please see //(//localfoodeater.com/the-amaluna-show-that-international-cirque-du-soleil-kitchen-fuels/ for details.

The Cirque du Soleil Kitchen, under the direction of Executive Chef, Abdel Soriano, and kitchen manager, Julie Gauthier feels more like a restaurant than an entertainment commissary these days.   “Unlike a restaurant, we offer something different daily so that the performers do not become bored,” explains Chef Soriano, who for one dinner had sophisticated  salmon and turkey on the menu, along with many vegetarian options.  Each dinner offers two protein options, two veggies and one starch.  Chef Soriano told us about other considerations, such as  “who is eating early, who is eating late and who is hanging upside down in the show and needs a light meal!”

A platter of beautiful prepared shrimp ready for performers to help themselves individually, along with side dishes – not like the huge platters of pasta we saw tiny acrobats devouring in the past

“And it is super easy to find fresh produce and lots of interesting bakeries here in California,” he and Julie agreed. “We also have a standing list of suppliers both in the US and in Canada.  But it is more of a challenge when we travel to Asia and South America.  Even in Spain, we have a team that acts as interpreters for us, and that connect with individual suppliers there.

The menus are done casually as idea come up from a structured nutritional base

Soriano was raised in Mexico and hired on for one of the shows there.  “I loved it from the minute I started, and just stayed on,” he recalls with a smile.  The menus are planned fairly spontaneously but each dish follows a structured weekly nutritional base for the daily rotating menus geared toward the health of his 119 worldly performer guests. Still, international spicing is also important to Chef Abdel, who thinks nothing of adding a Thai lemongrass dish or an Indian one with sambal to the mix. “They can choose whatever they like on the tables,” he explained, but this is also why we limit sugar, and always have fresh fruit out on the tables.

A wide variety of light, nutritional side dishes are available lunch and dinner

Luscious, colorful egg salad is another performer favorite always on the table

Grill marks as perfect as any TV competition show or restaurant

The “portable” kitchen is actually comprised of three sections that are in the form of train cars that can be transported on trucks. The sides fold down to make the floors of adjoining sections: the main kitchen, a walk-in refrigerator and a pastry and pantry section in the back with a baking oven. The tent is located close to the show tent so performers can eat during the show.  Below you see the end section; the floor becomes the side of the van. The wall to the right fronts the kitchen and the storage sections.

The kitchen continers (left) for “Amaluna” and the “tent” kitchen (right) where Cirque Du Soleil sits in the invigorating fresh air on the waterfront in San Pedro, feeling very much like “out-of- town” fun.

Ritual is important to make the tent into a home.  BBQ is the first and last meal in town.  Breakfast is served at 7:00 AM, which starts the daily continual flow in the canteen.  “The fixings” for sandwiches and salads are always available both when the kitchen is open in and between meals, from nine in the morning to nine at night.

The Cirque du Soleil canteen tent (right)

Dinner choices are more like individual restaurants plates rather than the former family style platters

The most sublime color Squash, Sweet Potato and Carrot soup that works for a snack or a meal course

Jennifer is in charge of creating “new dishes” from ingredients not used for meals, something like “Chopped” and dishes have to fit into the nutritional plan for the week (bottom right)

We were quite taken aback by the such a poised,  muscular young lady, with a lovely face and very posed movements.  Our Asian friend from the kitchen is unmistakable to spot in an aerial straps routine that follows three fierce women soaring above the audience and flying close to the very top of the tent.  This requires almost inhuman strength and we saw unclose how this happens.

“Amaluna,” which originally premiered in 2012,  is in its first LA appearance at the San Pedro LA Waterfront through May 26. It is one of the best Cirque du Soleil productions to date, unabashedly parading feat after impossible feat that borders on the surreal and unreal throughout the show with top international stars.

For more information about “Amaluna,” please visit cirquedusoleil.com/amaluna and apply promo code 15CONCIERGE for 15% off tickets

San Pedro Fish Market and Grille: Where Big is Oh-So-Beautiful

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(Gerry Furth-Sides) San Pedro Fish Market and Grille already has your full attention week-days because it is at the very desolate end of Harbor Boulevard at the almost end of what is an almost empty huge parking lot in San Pedro.   That same parking lot, right along with the restaurant that seats close to 400 outside, also get your attention on week-ends and in the summer because is it jam-packed. It got our lasting attention because it was one of the most genuinely hospitable, fun places we’ve ever visited, and reminded us of eating out in Greece.  It is a family run operation and the Ungaro family does it beautifully.

The outside restaurant seating that is camp-packedon week-ends.

The restaurant claims the crowd comes for their high quality, fresh shrimp, delivered fresh daily from the San Pedro Fish Market.  The Shrimp Platter for Two and the shrimp Tacos are signature items.  And the novelty adds to the attraction because you can pick your own from a counter and have them cook it (grilled or sautéed) and then eat outside in the fresh air overlooking the water.  The restaurant offers inside dining, with a small bar, and the few week-day customers there between lunch and dinner seemed to be having such a good time they would be there for supper, too.

The World Famous Shrimp Tray for two people. at San Pedro Fish Market Grille

In spite of confusion (we were at the wrong location because of GPS listings), Orlando the manager of the location, Maria the restaurant manager and Francesca were only too happy to help us anyway.  Orlando and Francesca have been a part of the staff for nearly 25 years, and their enthusiasm is absolutely infectious.  Orlando told us that the San Pedro Fish Market used to be packed on holidays.  Now “every week-end is a holiday,” he laughed.

Beautiful Francesca made our meal into a feast

Local manager Orlando, who has been with San Pedro Fish & Grille for almost 25 years

Shrimp tacos are cooked to order with San Pedro Fish Market’s signature seasoning and served grilled or deep-fried on corn tortillas topped with fresh cabbage, onion, tomato, cilantro and signature sauce.  The prices range according to the fish or seafood, from Vegetarian Tacos ($2.25) to Salmon ($5.25).  In the middle are Calamari or Scallops  ($3.25) Tilapia ($3.50), Red snapper or Orange Roughy ($4.25), or Alaskan Halibut or Swordfish ($5.25). Introductory specials are run continuously with celebratory specials  run every so often.  See details on the website.

Shrimp tacos are cooked to order, grilled or fried

The World Famous Shrimp Tray for two people.  The meal starts with a salad and clam chowder, also fresh and straightforward.  Francesca took great pride in bringing us all three dressings so we could see which one we liked best.

The Shrimp Platter comes with a pillowy big, buttered roll to make into a sandwich.  Lemon wedges and spice sauce are also on the table.  There is an abundance of diced potatoes along with the smaller size shrimp for easy eating.

Founded as a small neighborhood fish shop, San Pedro Fish Market grew from humble beginnings to the largest restaurant on the West Coast. In 2018, the families behind the legendary waterfront San Pedro Fish Market expanded their horizons by launching a new, fast-casual dining concept: San Pedro Fish Market Grille.   This bustling, high energy dockside eatery offers delicious seafood plates made from the highest quality ingredients, cooked to the customer’s requests. With three locations in the South Bay, the Ungaro family continues the tradition of serving fresh seafood to the waterfront community and beyond. For more information, including menu items and locations, visit www.spfishgrille.com.

View from the outside restaurant deck

If you aren’t too full, or want to walk the waterfront and have dessert, a soft serve is right across the way.  And the market has the last words that you take with you:

ADDRESSES:
San Pedro Fish Market: 1190 Nagoya Way, San Pedro, CA 90731
San Pedro Fish Market Grille: Harbor City: 1313 W. Sepulveda Blvd., Harbor City, CA 90501. (424) 263-5864.  Rolling Hills Estates: 3 Peninsula Center, Rolling Hills Estates, CA 90274. (310) 265-2260. Wilmington: 120 West G Street, Wilmington, CA 90744. (310) 835-6671

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