Gerry Furth-Sides

Niman Ranch Meats Stake a Claim in the Dry-Cured Business

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Niman Ranch beef(Gerry Furth-Sides)  I’ve been a fan of Niman Ranch beef even before I could pronounce it correctly – which is with a long “i” rather than “e” sound.  So it was a privilege to be invited to a Niman Ranch trade event dinner at an acclaimed author, Chef Adam Perry Lang’s  APL Steakhouse, co-hosted by independent distributor West Coast Prime Meats.   Certified Humane® beef, pork, and lamb were showcased at a charcuterie table and at a carving station, along with passed dishes to show the versatility fo the meats.  It was “ranch picnic style” rather than a sit-down formal dinner with the talk of meat-enthusiast professionals  buzzing throughout the restaurant.

Carving station

Carving station (photo courtesy of Niman Ranch

Headliner John Tarpoff, Niman Ranch’s Vice President of Beef, also known as the “steak whisperer” was one of the  Niman Ranch specialists explaining how the company chooses cattle from independent family farmers and ranchers.  So well versed in raising animals, Tarpoff told us it would “take reams of paper to describe one image he saw in an animal.”

John Tarpoff

“Meat Whisperer” John Tarpoff (photo courtesy of Niman Ranch Meats

Chef Adam with Kerri McClimen, Niman Ranch (left) John Tarpoff (right) (photo courtesy of Niman Ranch)

Niman Ranch product animals are raised in a way that preserves the land and its resources, as well as the livelihood of independent family farmers today and for future generations.  It is  “natural” as defined by USDA standards as minimally processed.  For details, recipes and the updated story please see nimanranch.com

The biggest misconception is that “Niman Ranch” is a single cattle ranch (even my colleagues thought it was in California) when it is a community of 720 small, independent U.S. family farmers and ranchers – mostly in the midwest – that are also used for pork and lamb.

pork and lamb

APL steakhouse honors the beef with $900 knives now locked up in a case on the wall

News came in the form of Niman Ranch Artisan Prosciutto & Salumi.  Old-world fermentation is used in the aging process along with time and clean Rhode Island air. No heat  is used to speed up the process, and there are no fillers.

Capocollo

Classic “uncured” Capocollo from the Niman Ranch Artisan Prosciutto & Salumi Line

Capocollo or capicola is kin to traditional Italian Corsican pork made from the muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck.  The delicacy is uncured for a distinctly heartier, and a less salty taste because it is not brined as compared to cured ham or prosciutto cold cuts.

salad

A light, colorful salad to transport diners to Italy:  mixed spring greens with Niman Ranch uncured capocollo, Spanish olives, crumbled cheese, pistachios, and pomegranates.

Family owned and operated wine industry leader, Trinchero Family Estates, poured their prized wines.  The 70-year-old winery in Napa Valley was founded by Italian immigrant Mario Trinchero.  For the full story, please see www.tfewines.com

The combined trade, education, and media event drew top chefs and restaurateurs from some of the finest restaurants, hotels, resorts, and country clubs throughout southern California, as well as media, “thought leaders” and others from the good food movement.  Famed Chef Mary Sue Milliken came by to support Chef Adam.

LA legend Chef Mary Sue Milliken and Chef Adam Perry Lane, photo by Barbara Hansen)

Niman Ranch is the largest farmer and rancher network in the Western Hemisphere to be 100 percent third-party-certified under the Certified Humane® program. Their community of more than 720 small, independent U.S. family farmers and ranchers adhere to some of the strictest animal welfare protocols in the industry. Niman Ranch products are all sustainably raised without the use of antibiotics or hormones.

Classically French-trained chef,  Adam Perry Lang, turned bona fide BBQ expert is known for “rewriting the rules of grilling, dry-aging, cooking and consuming meat” over the past two decades. Founder and co-owner of famous Daisy May’s BBQ and with serious competition credibility,  Chef Lang’s APL Restaurant reinterprets the contemporary steakhouse, inspired by steakhouse classics from the late 1800s and early 1900s.  He has been featured in  local and national media. 

Chef Adam Perry Lane

Chef Adam Perry Lane (photo courtesy of Niman Ranch Meats)

 West Coast Prime Meats is an independent distributor serving Southern California, Nevada, Arizona, and Hawaii for premium center-of-the-plate products and expertise. The company is a collaboration of award-winning restaurant operators and professional steak cutters with decades of experience who understand the hospitality operator’s needs.

Only in America: Renée Taylor’s MY LIFE ON A DIET

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Renée Taylor (Photo by Jeremy Daniel)

The Wallis Annenberg Center for Performing Arts presents the Los Angeles premiere of Renée Taylor’s MY LIFE ON A DIET, the award-winning, autobiographical comedy written by Taylor and Joseph Bologna, which opens its 12 performance, limited engagement on Friday, April 5 and continues through Sunday, April 14, 2019, in The Wallis’s Bram Goldsmith Theater.

Renée Taylor in “My Life on a Diet.”
(Photo: Jeremy Daniel)

Taylor, an Academy Award-nominated and Emmy Award-winning writer and actress, looks back on a life full of memorable roles in Hollywood and on Broadway, and just as many fad diets.   As one of the co-stars of “The Nanny” television series who played the nanny’s mom, Sylvia Fine, she was depicted as always eating and always on a diet, every second so hilarious and so engaging it could be watched over an over again.

A self-described “diet junkie” who believed that if she ate like a star, she just might look and live like one, Taylor dishes out juicy anecdotes about — and weight loss tips from — such Hollywood legends as Joan Crawford, Marilyn Monroe and Barbra Streisand. She also serves up entertaining and poignant stories about the late Bologna, her partner in work and life for 52 years. Considered a comedy legend, she tells about her high and lows – on and off the scale – and shows audiences that the ability to laugh gets you through it all.

(photo courtesy of The Wallis)

My Life on a Diet, originally directed by Bologna, made its New York premiere in 2018 with a critically acclaimed, extended run Off-Broadway at the Theatre at St. Clements and has embarked on a national tour. In November of last year, Taylor and My Life on a Diet won the annual United Solo Special Award for her significant contributions to solo theatre during the year.

My Life on a Diet’s national tour is presented by the production’s producer Julian Schlossberg. Scenic and lighting design is by Harry Feiner, sound is by Christopher Bond, costume is by Pol’ Atteu, projections design is by Michael Redman, production manager is Inga McLaughlin and general manager is Richard Martin.

According to Taylor, “A few years ago, I had the pleasure to work with my friend Nora Ephron on her wonderful play, Love, Loss, and What I Wore. I told her that, as a woman who had worn every size from 4 to 18 over the years, my version of the play would be called Love, Loss, and What I Ate. Well, this is that play, but I ended up calling it My Life on a Diet.”

“Renée’s memorable Hollywood and Broadway credentials in film, television and theater as an actress and writer are sure to touch our audiences,” says The Wallis’ Artistic Director Paul Crewes.  In addition winning the United Solo Special Award for Outstanding solo show, Taylor was recently inducted into the Bronx Jewish Hall of Fame’s Class of 2018 due to the success of My Life on a Diet.  She holds an Honorary Doctorate from Hofstra University.For more information about The Wallis, please visit: TheWallis.org.  

Critics have described My Life on a Diet as “fascinating, lighthearted, spicy” (New York Times), and as providing “laughs and unexpectedly tender moments” (Newsday). According to the New York Post, “The inimitable Renee Taylor’s new show is wonderful… an evening laced with love and laughter.”

Tickets, $65, are on sale now and, available at TheWallis.org/Diet. The Wallis Annenberg Center for the Performing Arts is located at 9390 N. Santa Monica Blvd, Beverly Hills. To purchase tickets and for more information, please call 310-746-4000 or visit: TheWallis.org/Diet.

Best International Chocolates for Valentine’s Day

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(Gerry Furth-Sides, photos courtesy of Brigaeiros and American Heritage Chocolates) Chocolate defines Valentine’s Day as much as flowers and wine.  Brazilian Brigadeiros, TINY B chocolates are the newest on the market and American Heritage defines the best of American regional sweets.  The sweets are perfect as hostess gifts or as a remembrance to guests  in their pretty little box.

Brigadeiros have an interesting history.  They were invented by Brazilian women in the mid-1940s as a product to sell to raise funds for the women’s rights-conscious presidential candidate—Brigadier Eduardo Gomes.  They were the Brazilian HOPE posters of their day!  Brigadier Gomes didn’t win the election, but “brigadeiros” became a national tradition and are still made across Brazil to this day.  Now, tinyB founder Renata Stoica (a Sao Paolo native who now lives in San Francisco) is using her old family recipe to bring the tradition to America. You can learn more about her story here: //www.tinybchocolate.com/pages/about-us

As if AMERICAN HERITAGE® Chocolate Gourmet Hot Cocoa paired with these AMERICAN HERITAGE® Chocolate decadent chocolate is enough on their own and in honor of Valentine’s day  Chef Daniel Skurnick of the Michelin star Le Coucou in NYC created recipes for special home baked treats to pair with a rich cup of Gourmet Hot Cocoa.

American Heritage Chocolate Torroni

Basic Diamants with American Heritage Chocolates

Daniel Skurnick of the Michelin star Le Coucou in NYC

Chocolate Crinkle Cookies

The recipes incorporate the brand’s newly introduced Tablet Bars perfect for those looking for a historic chocolate experience. . The chocolate is inspired by recipes from the 1700s. One bite is like having a tasty history lesson. Some also use AMERICAN HERITAGE® Chocolate Finely Grated Chocolate. Whether baking a gift for friends, loved ones, or experimenting with a prized family recipe, our Finely Grat­ed Chocolate is your perfect partner in the kitchen. An artisanal dark chocolate, the intriguing taste will surprise and delight you.

Chocolate Torrone Recipe

1 ¾ cups  Granulated Sugar

¼ cup Honey

1 cup Water

250

g

1 cups

Honey

170g

½ cup

Large Egg Whites

60g

2 each

Salt

2g

¼ teaspoon

Almonds, toasted

100g

1 cup

Pistachios, toasted

100g

1 cup

Hazelnuts, toasted

100g

1 cup

AMERICAN HERITAGE™ Tasting Squares, chopped

100g

1 cup

Combine sugar, first measurement of honey, and water in medium pot. Bring to a boil. When mixture

reaches 245°F, start cooking second measurement of honey in a small pot by itself. Meanwhile whip the

egg whites and salt in an electric mixer with the whip

attachment. When pure honey mixture reaches

265°F, pour quickly but carefully into the whipping whites down the sides of the bowl. Continue cooking

the sugar mixture over high heat. When sugar syrup reaches 305°F pour into whipping whites in the same

fashi

on as the honey. Whip on high speed for 4 minutes. Remove the bowl and whip from the machine.

Stir in the toasted nuts and stir to combine. Add the chopped chocolate and mix until just distributed.

AMERICAN HERITAGE® Chocolate feature no preservatives, no artificial ingredients, Kosher, Rain Forest Alliance™ Certified, and 57% Cocoa. Conceived of, and crafted by, a dedicated team of historians, AMERICAN HERITAGE® Chocolate is the result of painstaking years of research by a multidisciplinary team of more than 115 experts from around the globe. Culled from the archives of some of the most venerated historic institutions, libraries and private collections in America, and in consultation with leaders in food history – from the Colonial Williamsburg Foundation to The Smithsonian’s National Museum of American History, The dedicated team has developed a chocolate product with a flavor profile drawn directly from the annals of chocolate’s historic past.

What makes AMERICAN HERITAGE® Chocolate unique is how it taps into the stories of our collective past – from chocolate’s Mesoamerican roots, dating back over 3,500 years, to its place in the lives of European and Colonial American families.

AMERICAN HERITAGE® Chocolate is sold in over 100 living history sites, museums and specialty gift shops nationwide as well as on Amazon. Additional information and recipes can be found here at (//AmericanHeritageChocolate.com

Quicke’s in UK Sends First Artisan Mixed Milk Cheese to the US

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Quickes_1540_logo.jpg

(Gerry Furth-Sides) One of the UK’s most respected cheesemakers, Quicke’s  launches its first ever mixed milk cheese into several Whole Foods Market stores this winter.  Stores across the US are set to stock wedges of the 6-month matured clothbound cheese, Lady Prue that brings a true taste of Devon.

Named after Mary Quicke MBE’s mother, who built the original cheese dairy in Devon, England during the 1970s, Lady Prue has been created exclusively for the US market. Combining goat’s and cow’s milk to produce a youthful, pale and delicate cheese, with a subtle taste of goat and a gentle caramelly hint, the cheese has already landed its first major international award, winning a Silver at the World Cheese Awards in November 2018.

One of only a handful of mixed milk cheeses currently being made in the UK, Lady Prue embodies both Quicke’s rich heritage and its continued dedication to experimentation and innovation. Quicke’s newest cheese joins Whole Foods Market’s international  line-up  from stores in the Pacific Northwest and Northern California Whole Foods to South, North Atlantic, Mid-Atlantic, Midwest.

Mary Quicke MBE explains: “Harking back to the very first truckles made at Home Farm, this cheese encapsulates so much about our past, present and future. My mother, Prue, was trained as an artist and later established the dairy – with six children in tow – and it’s her artistry which still runs through the veins of the business today, pushing us to experiment with our craft. This commitment to pushing boundaries led us to mix goat’s and cow’s milk with the US market in mind and we’re delighted to be launching the resulting cheese into Whole Foods Market stores this month. As such big advocates of quality, provenance, sustainability and artisan cheesemaking in general, we couldn’t think of a better home for Lady Prue, so we can’t wait for our truckles to land on US soil and make their way from coast to coast.”

For more information and details, please seesam@freshlygroundpr.co.uk.

 Nurturing the family’s land for 14 generations, Quicke’s crafts outstanding cheese from an idyllic corner of Devon, England. Understanding that great cheesemaking is an art, which begins out in the fields, Quicke’s farmers carefully manage their ancient pastures, feeding specially-bred cows on lush grass year-round so that they give the very best milk, a true expression of the landscape from which it came. The milk is collected each morning using time-honoured methods and each truckle is handmade, cloth-bound and slow-matured in the cool quiet of the farm’s maturing rooms.

Offering a selection of critically acclaimed Clothbound Cheddars, from a 3-month matured Buttery Cheddar to a 2-year matured Vintage Cheddar, Quicke’s combines a respect for the land with a passionate pursuit for innovation. The Quicke’s range also includes Oak Smoked Clothbound Cheddar, Elderflower Clothbound Cheese, Devonshire Red Clothbound Cheese, Double Devonshire Clothbound Cheese, and Goat’s Milk Clothbound Cheese, as well as whey butters made from this by-product of the cheesemaking process.

Novel New Ideas to Celebrate St. Valentine’s Day

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(Gerry Furth-Sides) Why not celebrate St. Valentine’s Day in a new, innovative way that goes outside of crowded restaurants, often not at their best on such holidays?

An event at RA sushi

RA Sushi created a romantic, couples rolling sushi class designed to teach participants about the power of aphrodisiac ingredients and help them make a little magic of their own.

Roll of Attraction: An Aphrodisiac Sushi Rolling Class For Couples

In honor of Valentine’s Day, RA Sushi is inviting its guests to a special event, Roll of Attraction: An Aphrodisiac Sushi Rolling Class For Couples, on February 7 from 8-9:30 PM at  RA Sushi’s Corona, Tustin and Chino Hills Locations

In addition to rolling and tasting the Soy Crazy for You Roll together, couples will enjoy making other signature RA Sushi menu items including a Rainbow Roll and Tuna and Salmon Nigiri– all while sampling three varieties of sake and Sofia Brut Sparkling Rosé ($50 per person).

*Must be 21 years of age to register. Tax and gratuity not included. Dine in only. Cost of event cannot be combined with other promotional offers or discounts. Only valid on event date.

 

Soy Crazy For You Roll

Valentine’s Cookie Decorating at Gourmandise Cooking School

With a warning that “these cookies are going to be too pretty to eat,”Gourmandise Cooking school offers a Valentine Cooking Decorating class,The class is on Sun, Feb. 10, 2019 @ 6:30 PM..   Join local baker Jacqui De Borja as she teaches you the tricks to her trade, from organizing yourself to make dozens of decorated cookies without breaking a sweat to the little secrets that all cookie decoraters keep in their back pocket. Student will master piping, flooding, patterns and swirls as they assemble a collection of delicious artwork. Students will learn to make the perfect dough for flat, buttery sugar cookies (and work with our ready-baked cookies, leaving you plenty of dough to take home) and make 5 different Valentine Day’s shaped and decorated holiday cookies.  Each student will take home a decorative gift box for their cookies.  For more ideas please check: //www.cookingschoolsofamerica.com

Vanilla Bean Shortbread Cookies

Royal Icing

Piping and Flooding Methods

Paisley Patterns, Plaid, Checkering, etc.

      

Gourmandise Cooking School classes are held in commercial kitchens, and the school provides everything you need.  As a student in one of these classes, I can report that when they say “everything is provided,” this is an understatement, including a warm welcome when you arrive.  What is so wonderful about the classes

Classes are BYOB (bring-your-own-beverage) if you would like to bring your own beer or wine, as you sit down and enjoy what you have made.  Otherwise, the school provides water, coffee and tea.  Student are also asked that you “BYOC” (bring-your-own-container) if possible to take home any leftovers. Students are requested to arrive on time in comfortable attire and closed-toed shoes.

There is is also a Kid’s Valentine’s Day Class (wait-listed) taught by Pastry Chef Rose Lawrence on Saturday, February 9 at 9:30AM.  Youngsters learn how to make absolutely everything from scratch, using Farmer’s Market ingredients and gain confidence and safety in the kitchen.  These classes are hands on and for children ages 6-12.

Macaron Perfection Class

The three-hour (vegetarian) class for students ages 16 and up, is taught by and macaron specialist, Chef Saengthong Douangdara.  It begins with a demonstration and then a break out to make two different flavors of shells using the French method. Once the batter is ready, students will learn how pipe “like a pro. The macarons rest before baking and while three different fillings are prepared, from an infused milk chocolate ganache to a creamy classic sea salt caramel.

Italian Method Vanilla Bean Macarons

Italian Method Chocolate Macarons

Classic Chocolate Ganache Filling

Coconut Buttercream Filling

Black Angus Steakhouse Celebrate Customers Restaurant Romance

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Black Angus Steakhouse, the original American Steakhouse, celebrates Valentine’s Day by sharing their customers’ romance stories.  The  inspired digital campaign and contest is seeking stories of romance sparked in its restaurants. Running now through February 1, customers can submit their #FlamesofLove stories on Black Angus’ social pages for a chance to win a delicious dinner for two – via a $150 gift card – at any of its 43 locations.
For customers searching for a little tenderness in their day-of-love meal, Black Angus will be offering a Prime Rib and Crab Cake promo from February 14-17, while supplies last.  For just $29.99 its mainland restaurants will dish up a perfect combination of a seasoned, slow-roasted Prime Rib paired with a flavorful Crab Cake, 2 Classic Sidekicks and Sweet Molasses Bread.
“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 always 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.”
Black Angus fans can share their love stories for a chance to win one of 10 dinners for two, using the hashtag #FlamesofLove on Facebook or Instagram, and can follow either www.facebook.com/BlackAngusSteakhouse or www.instagram.com/BlackAngusSteakhouse for more information. Posts must be made by February 1, 2019 and winners will be notified by Friday, February 8, 2019.
To make a reservation to dine-in on Valentine’s Day, restaurant-goers can visit www.BlackAngus.com 
About BAS
Black Angus Steakhouse has been mastering its craft since it was founded in Washington in 1964. Headquartered in Los Angeles, Black Angus has 44 locations across California, Washington, Arizona, New Mexico, Alaska and Hawaii. The restaurants pay homage to their 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 for the entire family. The Bull’s Eye Bar serves a robust menu of craft beer, wine and hand-crafted cocktails. More information is available online at BlackAngus.com or follow Black Angus on Facebook or Twitter @BASteakhouse.

Cookbook Legend Faye Levy’s Feast from the Middle East Book

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(Gerry Furth-Sides) Faye Levy’s beautiful book, Feast from the Middle East, is a treasure trove of traditional recipes and cooking tips to explore the history and the preparation of Middle Eastern cookery.  

Faye, a native of Washington, D.C. whose experience at her family dining table was not very exciting to her, visited and fell in love with the middle east – and Yakir Levy, the man who would become her husband of many years – the first time she visited  Israel.  Faye was so devoted to each that in order to stay there, she learned Hebrew and joined the army!  She later worked in an office, as she tells it, finagling a way to listen to the food expert of the day on her weekly radio show.  

In time, Faye would up working for her, eventually moving to France where she spent five years at La Varenne, the Parisian cooking school and earned the “Grand Diploma” of the first cooking class.  With Fernand Chambrette she authored La Cuisine du Poisson on the cooking of fish and became the first American to publish a book on French cooking – for the French.  

Yakir laughs and say that when they moved into their Paris apartment, he hung signs labeling all the furniture in French and they were not allowed to speak English or Hebrew in the apartment until they mastered the language.  I am now working from her book, Fresh From France Vegetable Creations, (1987) which features her meticulous research, detailed preparation and hints on shopping.


Today Faye herself is a “treasure trove” of information on middle eastern shopping and cooking – with extensive travel to keep up with the cuisines.    In Faye’s words, “From the Fertile Crescent, where agriculture began, to the extravagant tables of Ottoman emperors, the Mideast boasts a surpassingly rich culinary heritage.”  This  acclaimed food journalist and cookbook author brings 250 time-honored recipes into the twenty-first-century American kitchen. Accessible and authentic dishes, helpful shopping tips, and her trademark user-friendly approach make this book a must-have introduction to a vibrant international cuisine.

For almost  four decades, Faye Levy has shopped, cooked, and dined her way through the Mideast, and her enthusiasm for this flavorful, unfussy cuisine will inspire you to make these ancient culinary traditions your own. Featuring the bold flavors and simple, healthy techniques of more than ten countries, this collection has dishes for every occasion, from dinner-party feasts to quick and healthy weekday meals. Faye Levy’s repertoire of fresh, mouthwatering specialties ranges from  a simple sandwich enlivened by a zesty Grilled Eggplant Sesame Dip to elegant Grilled Lamb Chops spiced up with Garlic Cumin Tomato Salsa.  Chef Faye takes readers beyond hummus and falafel—although she offers stellar recipes for both of these classics. Feast from the Mideast offers a veritable banquet of authentic, tempting dishes and is the ultimate all-in-one guide to the wholesome cuisines of these historic, sun-drenched lands.”

Faye Levy is the lead cooking columnist for the Jerusalem Post and the author of 23 critically acclaimed cookbooks, including Feast from the Mideast and 1,000 Jewish Recipes. She has won prestigious prizes for her cookbooks, including a James Beard Award. A syndicated cooking columnist, she has contributed many articles to the country’s top newspapers, as well as to Gourmet, Bon Appetit, and other magazines.

Natural teacher Faye prepared a varied, classic and contemporary menu for the Melissa’s Produce demo class

Faye’s Middle Eastern Menu

Cauliflower Baba Ghanoush with roasted cauliflower and tahini spread instead of eggplant roasted over a fire

 

 Spinach Yellow Squash and Grilled Pepper Dip with Yogurt

Citrus Yogurt Cake with Honey & Walnuts

 

Easy to use Turmeric and sweet onions are modern supermarket convenience foods

 

Refreshing Cucumber and mint water to accompany middle eastern dishes

Your Insiders Dictionary to Trending Middle Eastern Cuisine

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(Gerry Furth-Sides) This insiders guide to mideastern cuisine, the 2019 trending darling of the culinary social briefly defines the ancient and modern of the most popular items of this  fascinating and universally appealing cuisine plus a quirky fact to impress your table mates!

To start with, The Middle East includes the region formerly known as the “fertile crescent” between the Tigris and Euphrates, an area that seemed exotic and ancient in elementary school history class.  Wheat and barley were first cultivated here, as well as fruits and nuts that have less esoteric the last century, including figs, dates, pomegranates and pistachios.

Light, flavorful, varied, mideastern cuisine is universally appealing

Fun fact: The Mediterranean diet, with its incorporation of vegetables and proteins, is highly sought after for its freshness and health benefits.

Tahini is made from sesame seeds soaked in water before being crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste perfect for sweets.  

Absolutely Gluten Free Tahini bars falls into this category of what can we do to make a portable sweet into  Sweetest Version of 2019 Middle Eastern Food Trend.  If an ancient flavor not only survived but evolved over thousands of years, why not put an entreprenureal New versions of ancient foods molded into snack products include middle eastern tahini goes into a candy bar.

Absolutely Gluten-Free Tahini Bars

Sumac oil Corn remains the star of the show at Upper West Restaurant with the Corn Soup, on the menu since the restaurant opened a decade ago, not only because of the creamy base but the  middle eastern  swirl of sumac oil  and airy, fritter-like black bean falafel a swirl of sumac oil to punctuates it.   Nick: “Our menu is international, and this element with its garbanzo bean base is my homage to our Israeli partners. Folding black beans into it brings in the Texas theme, and more spices, such as yellow curry, cumin, coriander, smoked paprika, not only intermingle well with the oil but add a little mystery to it, and at the same time echoes the flavors of the soup.

Fun fact:  The sumac shrub or low tree, belongs to the family Anacardiadeae, which grows wild in the groves of Palestine and which includes the pistachio, .

The black bean falafel at Hasiba Kosher Vegetarian Restaurant

Hummus itself has already popular since ancient times, but why not take the craze to the next level with intriguing ingredients to punch it up as a main dish with fresh pita? National Restaurant News predicts that the chickpea explosion will happen in 2019 by adding exotic flavors .  Middle Eastern and Mediterranean their time in the “culinary food trend” limelight after being popular for thousands of years, also showing up in fast-service eateries.  In 2018 we mentioned that “ethnic foods and ingredients” in consumer trends.

Creamy hummus at Hasiba with a nest of dukkah dusted grilled eggplant

Hummus at MOMED Restaurant

Crispy Artichoke Hummus

Chef danny Elmaleh’s eggplant hummus at CLEO on Third street has mint

The Dukkah  hummus topping above is also used as a dip for fresh veggies or alongside radishes and cucumbers for dipping.

Ground into more of a powder or left chunky and crunchy, it is comprised of  nuts and a diverse array of seeds, spices, herbs, sea salt and pepper.  The standard seem to be hazelnuts, cumin, black cumin seeds (black nigella seeds), coriander, and sesame seeds. Some cooks

Fun fact:  Always the benchmark for being an accepted and identifiable by the public, Dukkah is on Trader Joe shelves identified on as a “Nut and Spice Blend.”

Babaghanoush

Baba ghanoush is a light Levantine or Greater Syrian dish made with mashed cooked eggplant mixed with tahini, olive oil, and various seasonings.  Eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.

Fun fact: In the film, “Wedding Crashers,” Babaghanoush was the nickname the main characters played by Owen Wilson ad Vince Vaughn had for each other just because they liked its quirky sound.

Harissa Restaurant Baba Ghanoush acclaimed the best in town

Harissa sampler plate to try (clockwise) baba ghanoush, olive tapanaea, mechouia spicy eggplant and harissa in the middle

Israeli Chopped Salad classically made of diced Cucumber, tomato and  peppers with lemon and herbs make this .  It’s easy to make but labor intensive so even better in a restaurant with heirloom tomatoes that have taste. Classic & traditional.

Fun fact: bright and fresh, this salad that is so good we never tired of it in two weeks when the kibbutz we were staying at served it at 5 am breakfast, where it is a classic along with a hard-boiled egg.

Hasiba’s Moroccan influenced Israeli salad has carrots in it, popular in many Moroccan dishes

Chef Danny Elmaleh’s update on Israeli salad, uncapped

Shakshuka is a dish that works for any meal, usually served for breakfast of simmering tomato sauce, gently poached eggs, onions, garlic and spices.  It is popular in all the middle east and also North Africa.  The tomato sauce preparation makes each dish unique from a liquid to a paste.

Fun fact: Shakshuka is served in its own skillet.

Hasiba’s shakshuka with the twist being the dense tomato sauce almost being a paste

Chef Danny Elmaleh’s shakshuka at CLEO on THIRD STREET and Mizlala in Sherman Oaks

Sabich:

The Sabich is an Israeli sandwich popular mostly in bustling Tel Aviv  in Israel, the perfect on-the-go sandwich of pita fried eggplant and hard boiled eggs stuffed into pita.

Fun Fact:  This is a street and cafe food that began at home.  In Israeli, the Iraqi Jewish population who keep shabbat and do not cook from sun down on Friday to Saturday, prepared this dish ahead to eat.  Local Israelis offered in a cafe and it became so popular  it spread like wildfire to other restaurants . 

Harissa, the new darling of the cuisine world, in which chiles are blended into a thick paste with garlic, olive oil, and aromatic spices such as caraway and coriander.  A twist adding a squeeze of lemon, herbs like mint.

Fun fact: you can purchase a jar of it at, where else, Harissa Restaurant!   And eat dishes made with it, too.

Top Ethnic 2019 Super Bowl Parties in LA

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Super Bowl Margaritas (Photos Courtesy of Casita Del Campo)

(Gerry Furth-Sides) Festive Casita del Campo in Silverlake offers game viewing on a large projector screen with surround sound, right next to the bar. Enjoy delectably authentic Mexican cuisine, handcrafted margaritas and ice-cold beer as you cheer on your favorite team. Casita recently introduced Draft Beer selections by the glass or pitcher:  Negra Modelo, Cerveceria Manos De Calaca, Stella Artois, Firestone Walker 805 and Lagunitas IPA. Casita Del Campo Margaritas feature the Classic, Strawberry, and Pomegranate.  Food for the table includes the Casita’s Special prepared with six delicious crispy mini tortillas topped with chicken, beef, jack cheese, sour cream and fresh guacamole, the popular Queso Fundidos, Taquitos or Homemade Guacamole.

Casita Del Campo on Sunday, February 3rd, 2019 from 11:00 am to 11:00 pm; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitaDelCampo.net

(photo courtesy of Casita del Campo)

Preux & Proper’s  Super Bowl Sunday in DTLA provides four TV’s for game watching after  Sunday Brunch.   Wakey Wakey Bloody Mary prepared with bacon-infused vodka, Smog City Little Bo’ Pils, Blackstrap Worcestershire, hickory-smoked black salt, sharp cheddar, pepperoni, cherry tomato and house-pickled okra is the drink of the day.  Or make it a real Southern Sunday Brunch soirée with Bottomless Mimosas ($15 per person) available until 4:00 pm.

Wakey Wakey Bloody Mary (photo by Ziv Sade)

Superstar Executive Chef Sammy Monsour’s sweet and savory Fried Chicken & Waffles brunch special made with Mary’s Free-Range Chicken breast, a buttermilk cornbread waffle, served with honey, pecans, and butter of course (lots of butter) starts the day. Preux & Proper wants the fun to continue “all day long”. Their game day Happy Hour goes from 4:00 pm to 9:00 pm in the Barroom and the upstairs Proper Dining Hall. $1 Oysters, $1 Wings and Handcrafted Pitchers of Cocktails ($45 each) are inspired by the two competing Super Bowl 53 teams. The pitchers serve up to four guests. It is impossible to pick between them.  Preux & Proper’s tantalizing Dungeness Crab Hushpuppies served with house bourbon barrel-aged green hot sauce, boil spice and charred poblano butter and Deep Dish Biscuit Dough Pizza like the Paulie’s Pomegranate-Habanero B.B.Q. Pork with smoked red onions and Tillamook cheddar are must-haves.

The inimitable team at Preux & Proper – your hosts for a perfect party. Owner-partners Josh and Chef Sammy top left and right.

Chef Sammy Monsour

Preux & Proper open for Super Bowl LIII on Sunday, February 3rd, 2019 for Sunday Brunch from 12:00 noon to 4:00 pm, Happy Hour from 4:00 pm to 9:00 pm, and Sunday Supper from 4:00 pm to 10:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090; www.PreuxandProper.com

Preux & Proper “New Orleans” Beignets at to sweeten the Saints fans’ day.

Preux & Proper’s regular menu will be offered. Here the Fried Game Hen that makes you forget fried chicken forever

Visit South City Fried Chicken at DTLA’s Corporation Food Hall and enjoy a Fried Chicken Sandwich, or two, while watching Super Bowl LIII and savoring a Handcrafted Cocktail, sipping a Glass of Wine, Ice Cold Beer or knocking back a stiff Shot at Corporation Food Hall’s new drinking destination, The Fountain. Fans can order a classic South City Fried Chicken Sandwich like the Nashville, made with Nashville Hot, house pickles and cookout slaw, or enjoy the Miami, made with jerk spice, lemongrass remoulade, mint, jalapeño, lime, and shaved gem lettuce. For those looking for more, try one of South City Fried Chicken’s new Fried Chicken Boxes. Choose the Chicken & Waffles Box with four cinnamon sugar spiced chicken tenders, two cornbread waffles, whipped butter and Vermont maple syrup or the Chicken & Biscuit Box served with four seasoned chicken tenders, a buttermilk biscuit, South City fries, avocado ranch & Carolina gold sauces. With each of these amazing options, even if your team loses, you will still be a winner at South City Fried Chicken with a full chicken dinner on Super Bowl Sunday!

Fresh from the kitchen at Preux & Proper!

South City Fried Chicken caters Super Bowl Day

Corporation Food Hall’s South City Fried Chicken prepares the perfect Super Bowl LIII spread for take-out home-viewing. South City Fried Chicken’s Super Bowl LIII Fried Chicken Box ($295.00 per order serving 14 to 16 guests) features favorite Southern fixings in a mix and match feast. Step 1: Pick Your Fried Chicken by deciding between 30 Boneless Breasts, 30 Whole Wings (Drumette, Wingette & Tip), 60 Tenders, or choose two and get a HALF & HALF at no extra cost. Step 2: Style options include the Carolina Picnic served with buttermilk biscuits, Carolina gold, and avocado ranch. The Nashville Hot includes sweet & tangy cookout slaw and zesty house dill pickles. And the Chicken & Waffles comes with cornbread waffles, whipped butter, and Vermont maple syrup. Step 3: Pick Two Sides such as Chicken Bacon Cobb Salad with avocado, heirloom tomato, hard-boiled Chino Valley eggs, house-made hickory-smoked chicken, bacon, queso fresco and avocado ranch; South City Fries; Tangy Cookout Slaw & House Pickles; Pop’s Slaw & House Pickles or Watermelon & Cucumber Salad with Thai basil, mint, lime, cilantro, extra-virgin olive oil and coconut-macadamia crumble.

Bo Smothers serveing up fried chicken

South City Fried Chicken adds a touch of southern hospitality by including House-Fermented Hot Sauce (choice of barrel-aged green hot or Cali-Fresno red), a Half Gallon of both South City Fried Chicken Unsweetened Iced Tea and Lemonade, cups, napkins and plastic cutlery with each order.

Photo courtesy of South City Fried Chicken

South City Fried Chicken will be open for Super Bowl LIII on Sunday, February 3rd, 2019 from 12:00 Noon to 10:00 pm; 724 South Spring Street, Los Angeles, CA 90014; 213.278.0008; www.SouthCityFriedChicken.com. For Catering orders visit  www.SouthCityFriedChicken.com/catering or call South City Fried Chicken directly at 213.278.0008.

New Hasiba’s Vision of Trending “Ancient” Middle-Eastern Cuisine

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Hasiba’s Israel salad fit for a portrait; squash pita; hummus and the Sabich (top to bottom right)

(Gerry Furth-Sides) Tiny new Hasiba restaurant defies almost all rules for a successful restaurant. The is short menu is literally contained to ten dishes with two dozen seats cramped indoor seating and another dozen outside.  Israeli and Moroccan dishes rule the menu, and kosher vegetarian ones at that.  Adding to this esoteric character is Hasiba’s decor that could define “half finished”, with bleary light every bit as ghostly as the coal bin in the Grand Hotel scene emanating from the back where the pita hearth is enthroned.  But, oh, what pillowy, delicately crusted pita comes out of that oven!

And oh what flavor-layers are in every one of the dishes that dedicated owner-partners, Israeli Or Amsalam and Alexander Phaneuf tracked down all over Israeli.  “Hasiba,” in fact, is named after an aunt of Or’s who “ruled the kitchen.”All items on the Hasiba menu are priced at an affordable $10 to 13, even using the higher priced ingredients and after following all the kosher regulations.

Hasiba, the “aunt who ruled the kitchen” from a family album photo

The flavor-packed dishes and hospitality draw crowds daily.   The cry around town and from the neighborhood friend who took me here to Hasiba is, “They have the best hummus!” This turned out to be true for presentation and for taste.   We ordered the eggplant hummus plate option, which comes ties pita.  Other options include chickpeas, wild mushrooms, eggplant or heirloom carrots, all  with dukkah olive oil inventively swirled into the middle.  Dukkah is an Egyptian condiment used in middle eastern dishes,  a mixture of herbs, hazelnuts, and spices, usually served as a bread or veggie dip.

Pretty as a painting: Hasiba hummus with eggplant and a swirl of sukkah

Their shakshuka ($13) turns out to already be a star on the Lodge Bread menu in Culver city is the best I’ve ever eaten, with stewed tomato, sweet peppers and farm eggs.  There is heat but not spiky heat just enough to heat up the sweetness of the pepper.  Both shakshuka and hummus come with  grilled pita bread right out of the oven that is considered the city’s best.

Shakshouka to-go in a innovative, eco-friendly paper and plastic container (above). Take off the top and you have a plate (below).

Hefty, earthy  sandwiches packed solid with earthy combinations created from the owners’ extensive research all over Israel start with the wildly popular Sabich Sandwich.  A fresh pita is stuffed with fried eggplant, hard-boiled eggs, tahini, parsley, mango relish, and cucumber salad. The famous Israeli sabich sandwich started as a home tradition on the sabbath with all the components cooked before Sunday on Friday.  The fresh puffy pita is soft as wonder white bread inside its floury crust.

Hasiba offers five salads. The Israeli salad is not finely chopped and adds pieces of carrot to the tomato, cucumber and herbs.  A roasted cauliflower salad adds chermoula raisins and tahini for an exotic twist.

Hasiba’s “Israeli” chunked salad adds carrots

The small 1,000 square foot space next door to the famous Nick’s cafe has a fence around each outdoor patio area for a more finished look with happy diners visible to cars going by and lending a contented buzz when you walk in the door.  Order at the counter from a well-informed very business-like young man at an order counter (who was toweling off flatware while he answered questions) who also brings the food to you.  Well informed, he was happy to bring extra plates and more water and to answer questions.  And, by the way, happily, the plates are china plates and the flatware is real.

Hasiba’s great food and hospitality

Owners Or Amsalam and Alexander Phaneuf  have been creating a sensation since they opened Lodge Baking Company in Culver City, L.A. with its stunning loaves of whole grain spelt, whole wheat and whole quinoa, crafting their loaves with a 16-hour fermentation process with wild yeast, in a San Francisco sourdough tradition that results in a wholesome loaf with a heavy sensation of sweet wheat.  Again, hospitality and outstanding fresh bread make it a destination dining place.

Hasiba hours are 10:30 a.m. to 10 p.m., Sunday to Thursday.   Closed Friday at sundown and Saturday for Shabbat.

Hasiba. 8532 Pico Blvd. Los Angeles, CA 90035, (424-302-0225) 

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