Gerry Furth-Sides

Romano’s Macaroni Grill Launches New Italian Chef Specialties

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(Gerry Furth-Sides) A warm welcome on the phone even before you arrive starts your experience at  Romano’s Macaroni Grill®, with a parking lot and everything is done to please you once you arrive.  Before you even enter the inviting, softly lit, rustic dining room, this is the first family-friendly greeting you see inside the door.

 It turns out that the manager overseeing the Northridge Macaroni Grill is also executive chef, Jose,  and the first and last sight we had was of  his smiling and working.

This spring a new chef-favorite menu filled with time-honored clasics. A new entrée, antipasti and two decadent desserts are among the new items featured, as well as seasonal classics like the Italian Meatloaf: House blended veal, beef, pork, roasted peppers + onions meatloaf, chianti-balsamic demi-glace, butternut squash garlic mashed potatoes, roasted seasonal vegetables.  The meatballs, according to our resident Italian resident are “light as air and filled with flavor.”

Macaroni Grill’s Italian Meatloaf

New chef-favorite Anti-Pasti selections include Smoked Bruschetta withwarm whipped ricotta, rosemary oil, smoked buffalo mozzarella, sautéed spinach, roasted wild mushrooms + roasted tomatoes, atop thick slices of rustic bread.

Smoked Bruschetta at Macaroni Grill

The anti-pasti list also offers Citrus Chicken Arancini, which are crispy-fried balls of rice, filled with creamy citrus chicken, served with roasted garlic + lemon aioli;  and Sausage + Cannellini Bean Dip: Warm, savory dip of cannellini beans + Italian sausage, bruschetta tomatoes, served with house-made rosemary crackers

The house red wine blend is bottled in Italy. A bottle is brought to the table for individual glass servings for guests who do not want an entire bottle and a crayon is handed out to make the number of glasses finished off in the casual-style water glasses right on the paper tablecloth.

The discussion about what is N Italian product– the olive oil and the red wines are Italian products made for Macaroni grill

Extra Virgin Olive Oil bottled in Italy for macaroni Grill

Crispy bread right out of the oven, a cross between a dinner roll and a focaccia at Macaron iGrill

Entree selections include Osso Bucco with Italian brown onion gravy, roasted butternut squash mashed potatoes and crispy sage, Grilled Mahi-Mahi with bruschetta tomatoes, pesto gnocchi and basil, and Braised Lamb Shank with Marsala demi-glace, butternut squash mashed potatoes and crispy sage.

For dessert that is a Romano’s Cannoli.  This is the freshest, most substantial yet crispy pastry shells with a smooth and  rich ricotta filling,  cinnamon + chocolate chips.

Romano’s Cannoli at macaroni Grill

A Chocolate Caprese completes this list, described as chocolate slices, paired with fresh strawberries + raspberries, sweet mascarpone cream and biscotti.

For more information and locations, please see MacGrill@icrinc.com.

Romano’s Macaroni Grill®, also launches  a Fresh Catch menu nationally featuring two flavorful fish dishes, beginning March 6 and running through Easter on April 21.

The new Fresh Catch menu features two delicious meal options:

  • The Italian Fish Fry – Peroni beer battered sole, shrimp and calamari, served with rosemary citrus potatoes and house-made dipping sauces
  • The Grilled Fish Feast – mahi-mahi filet, served with shrimp and scallop spiedini with a choice of rosemary citrus russet potatoes or broccolini

The Grilled Fish Feast (photo courtesy Macaroni Grill)

The Italian Fish Fry – with Peroni beer (photo courtesy Macaroni Grill)

Entrees are generously portioned at Macaroni Grill!

Salt Your Rim (or go Naked)and Try Our Tequila Day Picks!

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Innovative ideas for National Tequila Day include a “naked” margarita with ancient and contemporary  blends so smooth they stand alone in the glass. Salud.

I have somehow become a tequila lover.  This year for Xmas I got a stunningly huge bottle of Milagro Silver.  This hails from the Highlands, and is so so smooth staring with an initial sweeter, lime centric taste. Faint hints of cinnamon and spice complemented by notes of herbs. A well rated and great sipper.

Milago Silver, smooth enough to drink “naked”

Grand Velas Riviera Maya has an innovative take on the margarita with ancestral drink tasting.  Derived from the Pacific Agave which grows wild in the northern Sonoran region of Mexico, bacanora can trace its beginnings to over 300 years ago. During the workshop, guests will taste the bacanora, a naturally fermenting, 100% agave artisanal drink. The liquor has an almond scented finish on both the nose and palate.

Next up is sotol which finds its roots in the wild plants of Dasylirion, a genus of North American plants in the asparagus family, all native to Mexico. Totally organic with spear-like leaves, it can take upwards of 15 years for these plants to mature enough to harvest.  Hailing from Durango, the leaves of the Dassylirion are distilled by grinding by hand and then fermenting in plastic tubs for 3 days, followed by a double distillation in stainless steel craft stills. Known for its pine and hazelnut aroma, the liquor has a medium viscosity and a sharp herbaceous edge to the taste.

Tuxca dates back to the 16th century in the vicinity of the Snow and Fire volcanoes, south of Jalisco and North of Colima.  This handmade mezcal relies on over 20 varieties of different agaves to imbue its liquor.  The proximity to the volcanic region adds an element of minerality to the liquor.  Baked in a conical oven in the ground, tuxca is fermented in the volcanic stone and offers a double distillatio

pox, born from the ancient springs, was  discovered by Mayan ancestors.  Fermented from sugarcane, brown sugar, wheat and fresh spring water, the elements meld in oak containers until fully finished.  Representing a link from land and water, this fresh and slightly oaky drink from Chiapas holds both the naturally fresh and clean flavor of water and the woodsy hints from land.

VIVAXXX and their healthy, organic tequila recipes add a special kick to a Tequila Day celebration.  The tequila in the stunning, sparkling bottle and box is also silky enough to drink solo.

VIVA XXXII

The beautiful VIVA XXXII bottles at a tasting

VIVA XXXII tote and box

The VIVA XXXII tote and box – as stunning as the Tequila creator herself.

The healthy aspects of organic tequila are emphasized in the new VIVA XXXII reposado.  Founder Yvonne Niami believes in purposeful, healthy living.  Her VIVA XXXII motto: Looks good.  Tastes good. Does Good. And 10% of all net proceeds of the brand go to animal abuse, prevention.

Burning Desire

Tequila is already one of the healthier spirits being made from the agave plant. VIVA XXXII  pairs perfectly with additional healthy Homemade Pomegranate Grenadine. The Grapefruit Liqueur aids digestion.


Tequila

Ingredients

  • 1 1/2 oz of VIVA XXXII Joven
  • 1 oz Homemade Pomegranate Grenadine
  • 3/4 oz Orange Grapefruit Liqueur
  • 1/2 oz Habanero Tincture

Directions

  • Combine all ingredients into a cocktail shaker and shake
  • Strain into Nick & Nora Glass
  • Garnish with a Habanero pepper

 

The Chirp

Chirp

Startling Ethnic-Inspired Commerson Defines the New California Coastal

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

(Gerry Furth-Sides) The international-goes-California Coastal news about Commerson restaurant is that while it is inexplicably named after a French explorer, brilliant young Hong Kong owner, Raymond Eng, happily encourages new Executive Chef Sal Garcia to add his own inspired ethnic touches to a superb menu of appealing gourmet classics he honed at Wolfgang Puck catering.  Meanwhile, new Manager Brandon grew up in Simi Valley.

New Executive Chef Sal Garcia at Commerson Restaurant

We have our ten-point checklist of a must-try (and go back) restaurant and the two marks that Commerson doesn’t hit are being taken care of now (soften the room’s look and sound  with plants, maybe a rug).  That’s the kind of on-site owner management you can expect from Raymond Eng.    Add unexpected genuine hospitality to the food and come up with a memorable dining experience that instills  lingering good feelings.  So don’t miss this hidden treasure practically slid under a brand new loft high-rise in the midst of the Metro Purple Line Extension construction that we’ve driven right by so many times.

Check: Dishes that jump out at you on the menu:  We started our Commersion experience with brunch, not a meal we often do, turn out to have so many choices that also work for any meal it was a challenge to choose.  Prices are relatively high but portions are very generous to make up for this.  Brunch on the weekend with bottomless Bellinis and mimosas along with one food item from the menu for $35 per person.

The friendly bar that lines an entire wall at Commerson Restaurant

French Toast ($15) is prepared with the rich flavors of honey chestnuts, crusoe rum butter, chantilly cream, with vanilla-poached pears on the plate. Let’s analysis these waffles, so satisfying they will convert a paleo like me to carbs seduced already by the ingredients that make it up.

Commersion Restaurant  crispy, airy waffles with CRUSOE butter, real maple syrup

The CRUSOE rum is in the butter!  Inspired by the legendary Robinson Crusoe “a first class environmentalist, ” We start with CRUSOE organic rum is a locally produced modern take on a classic spirit made from organic, fair trade sugarcane which has developed flavor and aroma at its own pace, not hurried along by chemicals.  ThisCRUSOE spiced process elevates an already great tasting rum that helps keep land and water clean, far above the typical vanilla + sugar profile of ordinary spiced rums in a bubble of spices “cinnamon, nutmeg, allspice, clove, vanilla” coupled with orange zest and molasses. For every bottle of CRUSOE sold, non-profit partner,  CHARITY:WATER, provides one month of clean water for people in need around the world by building and maintaining wells.

Two sunny side up eggs smile up from Pork Belly Toast ($16) piquillo peppers, cherry tomatoes, confit fennel (!), laced together with tomato marmalade.

Pork Belly Toast ($16) at Commerson Restaurant

Wild Pacific Shrimp & Chorizo Burger ($17) with avocado, pepper jack, alfalfa sprouts, Indian sambal

Chef Garcia’s signature Chilaquiles ($17), crispy, tangy, spicy and creamy all at the same time,  feature housemade chilaquiles, guajillo chiles, quest fresco, red onion, cilantro, guacamole and two fried eggs, as tasty as it is colorful.  It is a dish that allows the chef’s Oaxacan background to shine with housemade Chilaquiles—strips or pieces of corn tortillas fried and topped with (tomatillo-based) salsa, cheese, cream, and sliced raw onion— that transform into gourmet the dish’s humble origins are as a creative morning-after use for stale tortillas.

Chef Garcia’s  Chilaquiles at Commerson

Commerson  is the sort of place where conversations lead to discoveries, and one of them was Chef Garcia, who hails from the “heart of Mezcal” country, Oaxaca, sharing his “tobala”treasure of Mezcal Ojo de Agua with us.  Enthusiastic manager, Brandon, promised he would let us know when a shipment of special mezcals arrived and it is now.

Chef Sal Garcia is from the “heart of Mezcal” country, sharing his “tobala”treasure of Mezcal Ojo de Agua with us.

Enthusiastic Manager Brandon Bernstein and Chef Sal Garcia at Commerson Restaurant

Brilliant owner Raymond Eng comes from a tech background – this is as still as he gets, usually helping customers. We thought he was a young runner!

Our well-informed server, Harper, was delighted to help with the  eclectic, reasonably priced wine list. We started off with a The gin and tonic on tap, made with house-made tonic, juniper berries, citrus peels, rose blossoms and soda water, as much of a middle-eastern and spanish inspired pick-me-up on a rainy winter day as it would  refreshing and ideal drink when it’s hot outside.   Harper chose a pleasing Ferraton Per & fils Samorens Cotes du Rhone  ($14) from France to pair with our strong meat and bacon  dishes.

Harper, our topnotch server with seemingly effortless, top service

Pastry chef Elizabeth Sencion’s adds her  homemade Creamy, rich Creamcheese ice cream to the strawberry shortcake.   A banana bread pudding is also offered at brunch

Pastry chef Elizabeth Sencion’s adds her  homemade Creamcheese ice cream

Happy hour, Tuesday through Sunday from 5 to 7 p.m., Commerson offers discounts on food and beverages. Fresh oysters are $8 for 5. Other options include a fried chicken sandwich, grass-fed cheeseburger, spaghetti bolognese for $8 and a Denver cut Australian wagyu for $15.

State of the art ovens at Commerson Restaurant

Who would think that this cavernous space with such a muscular feel with white walls, blonde wood simple chairs  and metal tables would encourage such happy dining.  The room when we were there was filled with groups of ladies, couples, single customers at the bar and families with children of all ages. Apparently penlights and flickering votive candles on the tables are enough to add a touch of romance even to Valentine’s Day or the Oscars coming up.

Happy single, couple, family and groups at Commerson Restaurant.

Nancy Silverton’s Campanile began the LaBrea a generation ago, long replaced with the booming Republique.   Commerson Restaurant book-ends the neighborhood trendy, boutique-filled long street.  788 S. La Brea Ave., Los Angeles, (323)813-3000.

Latino Theater Company & The LATC host ‘Mardi Gras’ Wine Tasting March 2

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WHAT:
Mardi Gras Wine Tasting Event — Six wine stations, each accompanied by small appetizers and a silent auction table with its own unique theme, make up this entertaining fundraising event to benefit the Latino Theater Company and the Los Angeles Theatre Center’s artistic and educational programming. Exceptional, unconventional wines provided by Rabble Wine Company; food courtesy of Don Francisco’s Coffee and live music with the EV Trio.

WHEN:
Thursday, March 2 from 5:30 p.m. – 8 p.m.

WHERE:
The Los Angles Theatre Center
514 S. Spring Street
Los Angeles CA 90013

TICKET PRICES:
$25 includes 3 tastings
$50 includes 6 tastings

HOW:
• To purchase tickets, call (866) 811-4111 or go to //thelatc.org/
• For group sales, call (213) 489-0994
• Like us on facebook: www.facebook.com/theLATC
• Follow us on twitter and instagram: @theLATC

PARKING:
• $5 with box office validation, Joe’s Parking structure, 530 S. Spring St. (immediately south of the theater)
• Metered parking available on streets surrounding the theater.
• Take the Metro: nearest stop is Pershing Square (two blocks west of The LATC).

Our Top Picks to Celebrate National Wine Day February 19 (Any day!)

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(Gerry Furth-Sides)  February 18th is National Drink Wine Day, which is a day each year that celebrates the love and health benefits associated with wine. According to the consulting group BW 166, wine sales in the U.S. topped $72.2 billion in 2018, which was nearly a 5 percent increase over the prior year.

Research points to the fact that it’s a healthy beverage to drink in moderation. What exactly is moderation? According to the Centers for Disease Control and Prevention (CDC), moderate drinking is up to one drink per day for women and two drinks per day for men. One drink is defined as being four ounces of wine.

Most people who enjoy having a glass of wine with their meal love the taste, but they may not be aware of the way it’s helping their body. Here are some of the many health benefits that have been associated with making wine a part of your diet:

  • Heart health. The National Institutes of Health reports that studies have shown that adults who drink light to moderate amounts of alcohol may be less likely to develop heart disease than those who do not drink at all or are heavy drinkers.
  • Gut health. The April 2017 issue of the journal Current Opinion in Biotechnology included the research results of a study on the health benefits of fermented foods, including wine. The study found that fermented foods, including wine, provide health benefits well beyond the starting food materials, and contain living microorganisms of which some are genetically similar to strains used as probiotics.
  • Diabetes health. The April 2017 issue of the journal Endocrine reports that the American Diabetes Association and the American Heart Association recommend a Mediterranean diet for improving glycemic control and cardiovascular risk factors in type 2 diabetes. It also reports that studies show that higher adherence to the Mediterranean diet is associated with a 20-23 % reduced risk of developing type 2 diabetes. The Mediterranean diet is one that includes drinking wine in moderation.
  • Brain health. Research out of the University of Rochester Medical Center in 2018 found that drinking wine in moderation was associated with reducing inflammation and helping the brain to clear away toxins, including those that are associated with Alzheimer’s disease.

Worthy of the Gran Hotel itself, Albarinõ, the new “darling of the wine world” set the high tone for Spain’s finest, most memorable wines and we celebrate National Wine Day with it today or any time.

Celebrating National Wine Day with a friend sharing a wonderful gift of Alberinõ!

We love the glacier clear, ribbony mineralogy of the Albariño.

Albariño, the new “darling” of the wine world is not new.  It has already earned recognition as Spain’s most notable white wine.    Albariño is identified with five subzones in the Rías Baixas wine region, which spans the western Galician coastline in northwest Spain, north of Portugal.  At its heart,  Val Do Salnés is the wine making capital of the region.

These vineyards offer up a highly approachable wine with a mix of floral, oceanic and citrus aromas, much of this .  On the palate, a good Albariño “is racy” but not sharp, with a sense of minerality derived from the granite bedrock common to the Rías Baixas region.  Albariño also has the tastes of lees (spent yeast), buttercup, peach, nectarine, melon, citrus and even a touch of salty brine, influenced by nearby Atlantic Ocean.

Clean, classic tasting Albariño pairs with all of the elegant España classics, elevating the food flavors with its silvery layers of mineralogy while remaining low in acidity:  Ibirico ham, potatoes and cheeses pair beautifully  because of the creamy rather than buttery quality of the wine.

Indigenous Spanish grape varietals included Albariño, Garnacha, Godell, Palomin fino, Gempranillo, Vergejo, Viura and Xarel-lo from the country’s top regions.   A convenient map is provided to locate over 150 Spanish wines that were poured alongside tapas and food pairings.

Quesos Corcuera & Montesinos by Gourmet Imports

Fermin Ibérico

Other wonderful Spanish red wines include our favorite Temperanillo.  We’ve purchased  dozen since the event for happy home drinking and for happy friends and family.  Any or all of these drinker friendly fine wines are an occasion to celebrate the vineyards.

The three Rioja regions represented: Rioja Alta, Rioja Alavesa and Rioja Oriental

Star Ethnic Fare at Santa Barbara Restaurant Week Feb 22-March 3

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Olio y Limone Italian at Santa Barbara Restaurant Week 2019

Gerry Furth-Sides, photos courtesy of Santa Barbara Restaurant Week)Santa Barbara, California already is a heavenly destination for beach, architecture, food, museum and history lovers.  Added to this, beginning on February 22nd, the 2nd annual Santa Barbara Restaurant Week return, lasting until March 3rd.  The 10-day event will showcase the vast culinary world in this engaging, spiffy community.  It is an invite to experience menus that restaurant owners choose to represent them best — a treasure in a sometimes bewildering array of appealing eateries, even when considering State Street alone.

Due Lune Cucina at Santa Barbara Restaurant Week 2019

 Ethnic fare features the absolutely most authentic Italian cuisines we know, and a variety of Asian foods. Other restaurant options include fashionable Farm-to-table and Vegan, and more. The participating restaurants will offer a prix-fixe menu which includes a $25 2-course lunch and a $40 3-course dinner option, along with local wine tasting rooms offering special tasting experiences. Details can be found at:  Santa Barbara Restaurant Week

Due Lune Cucina at Santa Barbara Restaurant Week 2019

Santa Barbara Restaurant Week founders and culinary world luminaries  Tim Zagat and Joe Baum have over 20 years of experience, orchestrated a 4-week celebration of New York’s finest food. Their focus of making an area’s best best dining experience accessible to all reached Santa Barbara in 2018 when Zagat and Baum brought the foodie phenomenon to the American Riviera, showcasing the best of Santa Barbara’s more than 450 restaurants and eateries.

The best of the best for decades: Olio y Limone Italian at Santa Barbara Restaurant Week

This year, 35 restaurants will be participating, as well as 2 tasting rooms. 8 Hotels and Inns will be offering discounted lodging for those who will be traveling to join in on the fun.

The list of participants include:

Lunch:

  • Tyger Tyger
  • Jane Santa Barbara
  • Jane at the Marketplace
  • Helena Avenue Bakery
  • Convivo
  • Due Lune Cucina
  • Tre Lune Ristorante
  • Olio e Limone Ristorante

 Dinner:

  • Joe’s Cafe
  • The Brewhouse
  • Sama Sama
  • Jane Santa Barbara
  • Jane at the Marketplace
  • Roof Top Bistro & Bar
  • Smithy Kitchen & Bar
  • The Dining Room
  • Les Marchands
  • Loquita
  • The Little Door
  • Bella Vista
  • Convivo
  • Due Lune Cucina
  • Olio e Limone Ristorante
  • Toma
  • Tre Lune Ristorante
  • Cava
  • Los Arroyos Montecito
  • Los Arroyos Goleta
  • Bluewater Grill
  • Chuck’s Waterfront Grill
  • Lucky’s
  • Wine Cask
  • Barbareno’s
  • Corktree Cellars
  • Teddy’s By The Sea

Tasting Rooms:

  • Grassini Family Vineyards
  • Cebada

 Lodging:

  • Cheshire Cat Inn
  • Harbor View Inn
  • Holiday Inn Express Santa Barbara
  • Hotel Californian
  • Hotel Milo
  • Hyatt Centric Santa Barbara
  • Santa Barbara Inn
  • The Upham Hotel

The second annual Restaurant Week is an opportunity for locals and visitors alike to taste the best of Santa Barbara. Visit www.SBRestaurantWeeks.com for more details, including a full list of participating restaurants, tasting rooms and hotels, helpful tools to plan your visit, and options for business owners interested in sponsoring or participating in the event.

How to Eat Mouth-watering Cake and Reduce Global Food Waste

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Lindsay-Jean Hard with COOKING WITH SCRAPS

(Gerry Furth-Sides, all photos courtesy of Melissa’s Produce) One of my more surprising recent passions,  recycling and reducing food waste recently made the news.  The others are the mission replace all foods with espresso (changed from ice cream until I was 18) and having a pet.   I place this recycling intensity on the fact that it is logical, logical, logical! and that it is something every single human can do individually plus make an impact on the world without any sort of political thinking.  Of course there is also the  possibly my Austro-Hungarian practical ancestry had an impact on us from an early age.  And yes.  I am the “that one” going through the trash bins out front to put the recycled stuff where it belongs every week before trash pick-up.  As I write this I am agonizing over what to do with chard stems, leftovers from baked chard leaves, in my fridge to avoid having them wind up in my compost bin.

So as a Valentine to the world, with the intention of getting people to waste less, here is one cookbook on what to do with foods you might throw away, and a fascinating research results on how purchasing food in bulk can lead to greater waste.

Lindsay-Jean Hard’s Banana Peel Cake with Brown Sugar Frosting

The statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030.  A recent Melissa’s Produce guest, Lindsay-Jean Hard explained her new book COOKING WITH SCRAPS (Workman Publishing) which provides 80 creative, delicious, and inspired recipes to help home cooks meet this important goal.  

She shared her basics behind transforming food waste into treasure, so readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.  Lindsay-Jean explains, “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts.”

Lindsay-Jean Hard with COOKING WITH SCRAPS cookbook

Organized by ingredient, from apples to zucchini, Lindsay-Jean’s recipes include repurposing unused parts of produce and pantry item from bones and brine to pits and peels.  Samples:

  • Asparagus: Charred Asparagus End Pesto
  • Bananas: Banana Peel Cake with Brown Sugar Frosting
  • (Stale) Bread: Crispy Breadcrumb Fried Eggs
  • Carrots: Carrot Top Pesto Tartlets
  • Cheese: Brothy Beans with Roasted Garlic and Parmesan Rind
  • Pineapple: Pineapple Peel and Core Lemonade with Mint

 

Carrot Top Pesto Tartlets from Lindsay-Jean Hard with COOKING WITH SCRAPS cookbook

Lindsay-Jean Hard earned her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community.  Linday-Jean lives in Ann Arbor, Michigan – a city that I revere, not only because her employer,  Zingerman’s,  is one of my favorite delis in the world or because I went to U of M there, but because Ann Arbor boasts one of the best recycling programs in the world.

New article    Nearly one-third of all food within a household is wasted. Yet, despite ambitious programs in the US, EU and UN to reduce food waste by half by 2030, public efforts to reduce food waste with consumer-facing campaigns have met with limited success. After initial success in the United Kingdom’s initiative to reduce household food waste, it began rising again in 2012.  And similarly, a Netherlands public program initiated in 2009 to household food waste met with no success.

Stephen F. Hamilton from Cal Poly San Luis Obispo and Timothy James Richards from Arizona State University, co-authored a new article in AJAE, “Food Policy and Household Food Waste.”

Hamilton says, “one reason that consumer-facing programs have had limited success in reducing food waste is that food waste depends both on food purchases and food utilization, and reducing household food utilization costs can cause households to buy more food. Much like having a bigger refrigerator makes utilizing food less costly but can lead to larger purchases of food,”  this  pretty much boils down to purchasing larger quantities of food because of cheaper pricing, a la COSTCO and not using it.

The article results also inform on how social policies such as food support programs can impact food waste, and clarify the need for future research to understand whether households targeted by food policies have elastic food demand.”

The article is now available online for a limited time. Information on AAEA and their publications can be found at: Agricultural & Applied Economics Association (AAEA) is the leading professional association for agricultural and applied economists, with 2,500 members in more than 60 countries, and was founded in 1910.

Historic CAVA Spanish Sparklers Redefine Champagne

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Matthew Kaner excitedly pouring Codorníu CAVAS

(Gerry Furth-Sides) Matthew Kaner was anything but laidback at the recent guided Spanish CAVA (sparkling wine) masterclass featuring the “jewels of Cavas Codorníu”, the Ars Collecta Cavas.  And the well-known sommelier co-owner of Good Measure is a pretty laid-back guy. This CAVA made in the traditional Champagne method also her means that it is the winery that created that method.  Codorníu-Raventós cavas are not only 500 years old but aged in underground caves some 18 miles long near Barcelona. Some 18 miles long!   Kaner described his visit there as his “religious experience,” and it just gets better from there.  The winery is near Barcelona and easy to visit from there.  For details please see: www.visitascodorniu.com/en/

A more laid back Matthew Kaner

Three of the Ars Collecta wines were among the first 12 single-estate Cavas designated by the Spanish Minister for Agriculture for the Cava de Paraje Calificado designation. The Cava de Paraje Calificado designation is, as of July 2017, a new distinction which sets requirements, characteristics and quality control standards that certify the excellence of Spain’s best premium Cavas.  But the Spanish have always been business savvy.  Codorníu, the world’s largest producer of sparkling wines fermented in the bottle, sells 60 million bottles annually, twice that of Moët et Chandon, Champagne’s largest producer.

Nolan Jones, Assistant Brand Manager (left)

The ambitious Ars Collecta project also created the 457 – the world’s most expensive Cava.   457, the masterpiece of the Ars Collecta collection is a cava that pays homage to the 457 harvests completed by the Codorníu Estate.  It is the first set of labels that will now be named in this way.

Pale golden with delicate bubble,  Jaume Codorniu is a refined blend of distinctive Chardonnay and Parellada.   It has the reputation of being a tribute to the terroir.  It is 90 months on the lees to develop texture.  It ranges from $90 to $200 a bottle.  Another high-end wine was the Finca La Pleta, Cava de Paraje Calificado, Brut 2009, which sells for about $125. This single-vineyard, 100 % Chardonnay wine spent an astonishing 90 months on the lees. Cava de Paraje Calificado is a relatively new designation for the finest cavas.

Jaume Codorníu Gran Reserva Brut 2013, named for Jaume Codorníu who first plante grapes at Cordoníu, is a find at $50.   This cava spent 40 months on the lees. The blend is 42.5% Pinot Noir, 42.5% Chardonnay and 15% Xarel-lo. Because of the coastal climate and terroir relatively close to the coast, this sparkler is more intense with a definite slate influence.

Codorníu – Jaume Cordiu, Gran Reserva, bruit 2013

The star of the day was a treasured, rare 457 Gran Reserva Brut 2008.  Only 100 cases of this wine were produced, and only 12 bottles ever arrived in the United States.  Kaner breathlessly told us that only nine bottles of the $200 Brut now remain after our tasting.  This cave has a rounder, fuller flavor that became more and more lovely as it opened up.

Gran Codorníu Pinot Noir Brut 2015 made its grand debut in this country at the tasting.  It was only recently introduced to the United States. This rosy wine is 100% Pinot Noir.  Crisp, mellow and silky, it sells for a practically priced $20 a bottle, and aside.   

The Anna de Codorníu line sell at a lower price because they are produced in greater quantity, spend less time on lees, are aged less and not vintage-dated.  The Anna de Codorníu Blanc de Blancs Reserva is made from Chardonnay and three Spanish grapes, Parellada, Xarel-lo, and Macabeo.


The Anna de Codorníu Brut Rosé a blend of 70% Pinot Noir and 30% Chardonnay, at 12% alcohol represents a rosé that is all the rage this year.   It has the depth of chardonnay and the richness of a pinot noir and delivers the sparkle of champagne at the same time.  The everyday-is-a champagne day price of about $15 a bottle.

Anna de Codorníu Rosé , a timeless rose when rosé is all the ragenow

The Codorníu Raventós Group represents the history of a business-minded family over more than five hundred years to the 16th century when vine owner Jaume Codorníu started manufacturing wines.    The Codorníu company, the oldest family-owned business in Spain, itself dates back to 1551, when Jaume Codorníu planted the family’s first vineyards in Sant Sadurní, outside of Barcelona.  When Anna de Codorníu married Miquel Raventós in 1659, the name of the company officially became Codorníu Raventós, although it is known to the world as Codorníu.    However, the surname of Anna has been kept as the name of a brand with renowned prestige.  Not only wines but streets have been named after this important figure.

Kaner could not stress their incredible combination of visionary and business savvy from the beginning.  In 1872, Josep Raventós of the Codorníu Raventós family from Catalonia made Spain’s first bottle of sparkling wine using the traditional method (second fermentation taking place in the bottle).  Today these wines are known worldwide as Cavas.  Codorníu, located in the Penedés region of Catalonia, is the largest selling Cava brand in Spain.

Kaner could not emphasize enough how the five centuries of existence have been marked by great milestones signifying growth and strength. One of the first key moments was in 1872 when Josep Raventós Fatjó, after years of experiments, was able to become the first in manufacturing cava, a sparkling white wine which would soon compete with champagne. After his death, in 1885, his son Manuel Raventós inherited Can Codorníu and, following in the footsteps of his father, he changed the direction of the family business.

Currently run by one of the 17th generation family members, Codorniu owns 11 wineries around the world, including the widely acclaimed Artesa winery in Napa Valley, California and the Bodega Septima winery in Mendoza, Argentina

Rooftop CAVA tasting overlooking the Santa Monica mountains. By the time the snow is gone on the San Gabriels in the distance, all the finest, rarest Spanish Cava will be consumed in the USA

Manuel was a tireless visionary who saw the potential of cava and decided that the wineries should exclusively manufacture this beverage.  Education in French winemaking,  a plague of phylloxera decimating the vines leading to replacing the entire area with an American variety of grapes immune to said insect plague. Manuel decided, despite the hardship, to build some large wineries designed modernist architect Puig I Cadafalch.in Sant Sadurní D’Anoia – wineries which would become leaders in the area and do honour to the cava aged within their walls.   The result was a true work of art that came to be known as the “Cava Cathedral.”

What better expresses a rooftop Spanish cava tasting outside in the middle of winter at E.P. & L.P.,

Classic Steakhouses Serve Stunning Valentine’s Feasts All Week-end

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Our exuberant server, Vlad, started the meal off on a high note

(Gerry Furth-Sides) Black Angus Steakhouse and Fogo de Chão are better known for hearty beef feasts than for romantic holidays.  But, this year, both restaurants are featuring wonderful Valentine’s packages that extend through the holiday week-end.

We were pleasantly surprised to find the superb quality of hospitality, atmosphere and food in this multi-unit company. As a result, we haven’t stopped talking about it and would recommend these restaurants for everyday or any holiday.  So smooth is the operation that Black Angus Steakhouse in Burbank served well over 1000 meals for Thanksgiving last season.  Every staffer we encountered seemed to be there for the joy of the job, just like the Fogo de Chão staff.  These are two topnotch places where you can go on a holiday and be guaranteed as pleasant and professional service as you would at any other time.

Our compliments to the chef, Jose Armas, who has been with Black Angus Steakhouse for 15 years

At Black Angus Steakhouse, we enjoyed a toast to the holiday with the featured wine-of-the-month: 19 Crimes.  With a full-bodied fruit and a silky finish, it goes well with every dish.  On the menu is an Original Texas Tea that goes down easily and has a classic kick to it.

Silky red 19 Crimes celebrates the wild side of Australian history. Use the app and hear why.

 Black Angus Steakhouse Valentine’s Day special featuring a slow-roasted  Prime Rib or Beef Steak and Crab Cake for $29.99 is available from February 14-17 while supplies last at all the mainland restaurants.  Even beef-loving paleos will be pleased with the two Classic Sidekicks and a round loaf of Sweet Molasses Bread were so fresh and perfectly prepared that they rivaled the meat.

Black Angus Valentine’s Day special features a Prime Rib and Crab Cake

Black Angus Steakhouse Prime Rib with crab cake, signature potatoes au gratin and grilled asparagus.

Black Angus Steakhouse Sweet Molasses Bread – everyone gets “a heel”

Black Angus Steakhouse Grilled Artichoke with lemon aioli and BAS signature basil pesto mayonnaise for dipping.

A feast for any vegetarian – or a paleo side: mushrooms, toasted cauliflower, toasted brussels sprouts, sweet onions.

A moist, decadent chocolate cake with vanilla bean ice cream and hot fudge tops off the meal

Black Angus Steakhouse is boldly organic and spacious with soaring ceilings.  In the high-backed booths you always feel as if you are in a private space but with the company of other people around you.  “Black Angus Steakhouse has set the scene for first date-nights, marriage proposals, anniversaries and more for almost 55 years,” said Liz Geavaras, Chief Marketing Officer Black Angus Steakhouse. “We’re inspired by our customer’s love stories and hope to keep the romance alive by reliving those moments or creating new ones at our restaurants.” This year Black Angus Steakhouse turned up the heat with their #FlamesOfLove campaign. Customers are encouraged to submit their #FlamesofLove stories on Black Angus’ social pages for a chance to win a delicious dinner for two (via a $150 gift card) for the best stories.
To make a reservation to dine-in on Valentine’s Day, restaurant-goers can visit www.BlackAngus.com 
Black Angus Steakhouse was founded in 1964 in Washington state.  BAS is now headquartered in Los Angeles with 44 locations across California, Washington, Arizona, New Mexico, Alaska and Hawaii. Black Angus Steakhouse restaurants pay homage to Western cattle rancher roots by offering the finest Certified Angus Beef® and USDA Choice steaks and burgers, in addition to seafood, salads, sides and desserts. The Bulls Eye Bar serves a robust menu of craft beer, wine and hand-crafted cocktails. More information is available at BlackAngus.com.

Fogo de Chão: The leading Brazilian steakhouse is offering any couple who purchases a full churrasco lunch, dinner or Sunday Brunch between Thursday, February 14 and Sunday, February 17, a complimentary dining card redeemable for a churrasco lunch, dinner or Sunday Brunch of equal or greater value from February 18 through May 2. Available at all U.S. and Puerto Rico locations.  The full Churrasco experience includes our prix-fixe menu which includes continual service of fire-roasted meats carved tableside by Brazilian trained gaucho chefs, including house specialties like Picanha(signature sirloin), Filet Mignon, Ribeye, Fraldinha (Brazilian sirloin) Cordeiro (lamb) and more.Read about the restaurant on LocalFoodEater.com

//localfoodeater.com/new-fire-roasted-churrasco-meat-boards-fogo-de-chao/

Romano’s Macaroni Grill’s  Valentine’s Day’s special, three-course prix fix menu for two for $45. Included is a choice of an appetizer such as Crispy Artichokes, Stuffed Mushrooms, Goat Cheese Peppadew Peppers and more, two entrees such as Grilled Salmon, Braised Lamb Shank, Chicken Parmesan and one dessert to share like new Chocolate Caprese and Romano’s Cannoli (full menu HERE).

If You Know Gado Gado & Krupuk, You Know BONE KETTLE

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(Roberta Deen, Gerry Furth-Sides; individually credited Bone Kettle photos) Bone Kettle dots the north end of charming Raymond Street’s restaurant row in Pasadena.  It finds its heart and warmth in the Tjahyadi family team that runs the kitchen and front of the house. Tjahyadi brothers, Manager Eric and Executive Chef Erwin, creators of Bone Kettle, are widely acclaimed for their wildly successful fusion/fast/casual Komodo concept conceived during the 2009 recession. The Komodos are tiny box spaces packed with food-to-go customers and minimal seating.

The Raymond Street space is warm and inviting, feeling as though it interacts with the walking street outside. Only a full wall of window separates diners at a common table that fronts the bar on one side from the active street scene. Banquette seating tables on the other side are punctuated by a window seat filled with plants.  A dynamic mural, bamboo-like paneling and intimate individual booth seating beckons from the back room. The lingering redolence of the simmering broth in the eponymous kettle wafts throughout.

The focal point of Bone Kettle’s kitchen is undoubtedly the signature Bone Broth. The well-balanced soup is created by using time-honored cooking techniques and fresh ingredients reflective of Southeast Asian traditions. Consisting of typically undervalued cuts of beef, filtered water, onions, garlic, ginger, and an exclusive Bone Kettle mix of dried spices, the broth cooks for 36 hours.

A bed of Prime Top Sirloin and Bone Kettle Noodles ready for the Broth to be poured over it

The bowls are brought to the table with a layered mountain of ramen noodles (your choice of prime top sirloin, chicken breast, brisket, oxtail or tempeh) and micro greens. Steaming hot, mild, unfiltered broth is then poured over the ingredients tableside.  A “bowl” and a small plate or two make for a hearty, healthy meal.

Broth is then poured over the ingredients tableside by first generation Tjahyadi restaurant owner and dad at Bone Kettle.

The menu provides an approachable introduction to exotic Indonesian cuisine. One look at the menu shows such key Indonesian dishes as Gado Gado & Krupuk.  While the ingredients in Southeast Asian cooking are familiar (ginger, garlic, beef and chicken) the combinations are distinctly different.  Chef Erwin updates the heirloom recipes of his family with fresh California ingredients and French techniques. His emphasis is on small plates, which are hearty and shareable. The evening began with a toast of signature Dragonfruit Lychee Lemonade, as pretty to look as it is tasty to sip.

Dragonfruit Lychee Lemonade

We sampled a tasting menu of Oxtail Dumplings filled with finely shredded oxtail meat, seasonal mushrooms and leeks with a San Bai Su sauce; Spicy Papaya Salad featuring julienne green papaya, mangoes, tomatoes, chili, cilantro, chopped peanuts and tender shrimp; Chicken Wings, citrus-brined, free range, battered and fried with grilled lime; Fried Oxtail Tips sauced with lime juice, fresh herbs, Thai chili, star anise and ginger with tiny crisp chips made from baby fingerling potatoes; and last, a generous plate of Bone Marrow features two  “canoes” of the roasted marrow, grilled baguette and a salad of red endive, frisse, mizuna, and apples with rhubarb dressing which tames the richness of the marrow.

Bone Kettle Spicy Papaya Salad

Bone Kettle’s Fried Oxtail Tips

Bone Kettle ChickenWings

The truly lovely, well thought-out design of Bone Kettle matches the integrity of old classic Pasadena craftsmanship. Soft lighting, blonde bamboo and black lacquer elements plus the combination of bar and common table seating, pretty banquettes and individual booths are all crowd pleasers.  This was evident as we watched the restaurant enthusiastically fill on a bitter cold, mid-week night.

The common table and bar (Photo courtesy of Bone Kettle)

The dynamic mural painted by a family friend

Group seating in the back room

Brothers and partners Eric Tjahyadi and Executive Chef Erwin Tjahyadi  created Bone Kettle as a love letter to the flavors and peoples of Southeast Asian after the Executive Chef Erwin took a transformative journey home to reacquaint himself with the enriching flavors of his youth. For the story of this adventure, please see.//localfoodeater.com/chefspotlight/bone-kettle-co-owner-and-executive-chef-erwin-tjahyadi/

Chef Tjahyadi

(A hint of “white tablecloth” days to come at the first LUCKY RICE Asian Food Event)

Chef’s Specialties include Garlic Steak Nasi Goreng (short rib, fried rice, eggs, chicharron gremolata, Nam Pla), Maryland Blue Crab Fried Rice, and Singaporean Chili Lobster.

Desserts provide an exotic finish.  On the list are a Trio of Crème Brulee (Pandan, Durian and Ube); Cassava Cake with Avocado Ice Cream; Black Rice Pudding with sweet corn and coconut and a rotating selection of Southeast Asian Ice Creams.

Beers, Sakes and Wines are offered as well as non-alcoholic Blood Orange Fresca, Mango Mimosa, and Guava Prosecco.

BONE KETTLE, 67 North Raymond Avenue, Pasadena, CA 91103, 626.795.5702.  For details or reservations, please visit www.BoneKettle.com.

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