Gerry Furth-Sides

Italian Hospitality for Furloughed Government Employees

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Romano’s Macaroni Grill is offering a free bowl of Mom’s Ricotta Meatballs + Spaghetti through Jan. 23 (or until the shutdown ends) between 11 AM – 4 PM at 84 U.S. locations.

WHO:   Romano’s Macaroni Grill, a national restaurant chain with award winning Italian food, is offering a free meal to all furloughed government employees affected by the government shutdown. Through Wednesday, January 23, or until the government shutdown ends, any government employee can receive one complimentary Mom’s Ricotta Meatballs + Spaghetti entrée at any Macaroni Grill location nationwide.

WHAT: All government employees can receive one Mom’s Ricotta Meatballs + Spaghetti entrée per person for lunch when they show their credentials (federal ID) while dining-in at any Macaroni Grill location between 11 a.m. and 4 p.m.

WHEN: One complimentary Mom’s Ricotta Meatballs + Spaghetti entrée can be redeemed through Wednesday, January 23 (or until the government shutdown ends).

WHERE: All 84 Macaroni Grill locations nationwide.

Are Ethnic-Infused American Restaurant Concepts the Wild 2019 Trend?

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(Gerry Furth-Sides) Restaurant owners involved in creating outlet chains overseas are following USA entrepreneurs who are always on the lookout to expand their concepts.  This year the standout trend on both sides of the ocean follows the American movement of ethnic- influenced American dishes in classic casual multi-unit diners.

Frankie’s Burgers, one of the UK’s leading fast casual dining brands recently launched a new store in Blackburn emphasizing  American-influenced, fast-service hamburgers. The completely renovated site now features  American inspired décor and menu.  A rustic theme is punctuated with splashes of red color in keeping with its brand identity but also follows the American regulation of “red” to increase a diners appetite!  With one successful branch up and running in Yorkshire, the company plans to open many more.

The restaurant serves authentic burgers, peri-peri chicken, healthy grilled options, desserts and shakes on their casual menu.  There are plans to include gluten-free, vegetarian and vegan options.  Frankie’s uses premium and fresh products including grass-fed beef and free-range chicken.

Peri-peri adds an exotic ethnic touch.  A natural preservative, it is also known as the African Bird’s Eye Chili, and key in the popular, flame-grilled Peri-Peri Chicken.  Grown in African soil, Peri-Peri chili seeds are rich in Vitamins A, B, and C.  Additionally, they contain capsaicin, a known mood enhancer because they cause an endorphin rush that raises metabolic rate.

The company is so confident that the concept will work, five more openings are planned by 2020.  This Frankie’s is located at Pitcher’s Bar, Salford, Blackburn, BB1 5BD, 01254 926749.  For more information and hours, please visit: //frankiesburgers.co.uk

Located in DTLA, Fry Madness, already known for its creative ethnic-influenced options such as gyro, Buffalo hot wings, Hawaiian BBQ and pastrami fries, takes on an American favorite (initially created by Belgians) with the mission of making them, “Gourmet style.” At the same time, the tray of fries in sauce resembles the cult favorite, French-Canadian.  Fry Madness initially started as an experiment that became a hit throughout Los Angeles. Fry Madness plans to add vegan options, vegetarian options, and gluten-free options to the menu.  

Mexican-influenced Blistered Cut Corn/ Cotija Cheese/ Cilantro Lime Sour Cream/ Tajin Dust

Jerk Spiced Shrimp/ Mango Pico/ House-Made Caribbean Nectar Fries Casserole

At the more formal end of the spectrum, Velas Resorts in Mexico is upping their small bites ante, influenced by the  “animal style”  concept created by the famous California chain In-N-Out.  The fast service, single-owner outlets offer customers an “insider” way to personalize their burgers and fries. “Animal style” means  adding extra items off the menu like mustard grilled patties, Thousand Island spread, cheese, or with their over-the-top Secret Menu items.   The Velas luxury resort collection, in the same manner, offers its guests the opportunity to take their “guac” to the next level with traditional Mexican delicacies such as crispy grasshoppers, ants and worms. The toppings, some painted in gold and silver, are offered in addition to the traditional favorites like red onion, tomatoes, an assortment of hot sauces and cotija cheese. Prepared tableside, the “enhanced” guacamole can be paired with a choice of tequilas or mezcals from an extensive menu.

Included in the resorts’ nightly rate, the gourmet guacamole for adventurous foodies comes on the heels of Velas Resorts’ $25K Taco, Insect Basket Challenge and Guacamania. Velas hosts a month-long fest honoring the avocado’s flavor and nutritional value with dedicated menu items and avocado-inspired cocktails.  Animal-Style Guac is available at the Grand Velas resorts in Los Cabos, Riviera Maya, Riviera Nayarit and Casa Velas in Puerto Vallarta.

Villas Resorts combines the classic with the quirky

For Velas Resorts information, please visit //www.velasresorts.com.

It took two years for McDonald’s India to develop a paneer cheese fillet firm enough to withstand deep-frying, yet remain creamy. They premiered the McSpicy Paneer in 2011, starring a thick slice of crispy, breaded paneer. Indian flavors entered into the American-based McDonald’s chain. McDonald’s India’s McSpicy Paneer was so popular once it was introduced that it regularly sold out.  Today the chain goes through over 120 tons of paneer a month.

Since then, other fast food chains in India have added their own paneer items, such as Taco Bell’s potato paneer burrito and the Paneer King Melt at Burger King.

McSpicy burger with Paneer Cheese

McSpicy wrap

Tried These Quirky 2018 Trends Going Mainstream in 2019?

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(Gerry Furth-Sides) Even foods known to be healthy and delicious since ancient times need to be renewed and improved these days.   We spotted trends in 2018 that we predict will become mainstream. They range from beautifully colored foods being used to describe clothing, foods used as party floral decoration and bouquets, to ancient, classic foods that once required lengthy preparation or shopping time are now boxed and ready to be popped into the pot or oven.

Cabbage flowers, a rustic but exquisite “new” winter version of duller kale decorations

A winter flower arrangement with the fresh cabbage leaves left after the outer leaves dried up!

(1) Using food to describe the color of clothes.  I’ve purchased “burgundy” and “grape” colored clothes  but this mulled wine milkshake color silk shirt mixes it all up.  Below is the “milkshake meadow” color choice that says it all.   We were startled to see it on a competitor in a recent holiday  “Great American Baking Show” this past season!

“Mulled wine milkshake” colored silk shirt.

“Milkshake Meadow”

Competitor Amanda Nguyen on The Great American Baking Show in a Milkshake Meadow silk shirt (photo by ABC/Mark Bourdillion)

(2) Bone broth coffee?  Once Bone broth at OSSO GOOD made the transition from clear chicken and beef to veggie additions, owner-founder Meredith Cochran let her imagination run wild. So OSSO GOOD’s new brick and mortar location now offers bone broth in this eccentric grande-size drink packed with caffeine, as well as in waffles (that taste richer because the broth replaces water in the recipe).   It was already the star of her sippable soups that include a spectacular carrot with Thai seasonings and Super-green.   Bone broth is jam-packed with natural anti-inflammatories, healing amino acids, minerals, and compounds like collagen and hyaluronic acid that add richness to the soups without disturbing the flavors.   But the huge cup of delicious cold brew coffee had sooo much caffeine power we were wired in minutes.  Wonder what it would be like in an espresso?

(3) Shrink-wrapped, boxed main meals.   We prepared this mouth-watering French lentil, sweet onion and kohlrabi dish, with ingredients from Melissa’ Produce and Trader Joe bits of bacon ends in under 15 minutes!  It otherwise would have taken hours on the stove to cook the beans alone.  Every plate of the tender lentils was cleaned and ready for seconds in a short time. This is our new “go-to” dish.

Melissa’s French lentil stew prepared with Diamotech.

(4)  Rollins Greens Millet Tots, newest boxed version of tater tots “that are not potatoes” were conceived as a whole grain alternative to that American comfort food staple,  Tater Tots.  White potatoes contribute to diabetes and currently 30 million Americans suffer from the disease.  But not to worry.  There are sweet potatoes in the crispy bites with the tender center.  The gluten-free, vegan, non-gmo and soy-free Millet Tots contain no binders, fillers, or additives. Higher in protein and fiber than white potatoes, Millet Tots were created as an alternative to the roughly 70 million pounds of white potato Tater Tots annually consumed for nostalgic reasons (our family ate them once in a while) even though they are high in fat, sugar, and calories.  They were a natural convenience product developed after WWII with a history of the white potato being an inexpensive American comfort food staple since the 1800’s.   The “Millet Tots” are sold nationwide in more than 1,000 retailers. “We plan to debut other American comfort foods with a healthy twist in 2019,” says Lindsey Cunningham,  Co-Founder and CEO of RollinGreens.

RollinGreens, founded in 1980 by the Cunningham family, served as Boulder’s first organic and local food truck and catering service. In 2011, the company was successfully relaunched by the youngest Cunningham son Ryan and his wife Lindsey.  By 2015 the Cunninghams wanted to reach more consumers and retired the food truck to create their products from family recipes.   Please visit www.rollingreens.com for more information.

(5) The Original Farmers Market has been Los Angeles’ favorite gathering place since 1934.   In its earliest days, Hancock Park matrons had their cooks come and shop the market for fresh produce.   Most recently, delivery companies are known to deliver a single donut (Yes!  From Almondine) when the craving hits.  Now it is possible to shop “curated” produce from the more than 100 grocers, retailers and restaurants at the Original Farmers Market. Shoppers can also speak directly to the merchants.  New Mercato, the online ordering and same day delivery service  for independent Original Farmers Market grocers, now delivers from 11 quality grocers and merchants in The Original Farmers Market with Market favorites hand-selected by artisan grocers for one low fee.

Shops at The Original Farmers Market available on Mercato.com include:

Shoppers simply enter their zip code to browse through thousands of food products in every category online from their favorite local grocers and stores. Customers are also able to communicate directly with merchants and rate their experience.    For more information visit www.farmersmarketla.com.    Mercato offers same-day delivery of high-quality groceries and specialty foods from more than 500 leading independently-owned stores across the country.  Visit Mercato.com

Polish Earthenware to Make Martha Stewart Proud

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(Gerry Furth-Sides, earthenware photos courtesy of Janelle)  Just one look at this striking, gorgeous Polish earthenware brings proud Polish-American lifestyle icon Martha Stewart to mind.  In fact, I’ve done that myself whenever a few of the colorful pieces on a store shelf caught my eye.  Now Elle Łoś-Englander makes this pottery available for online and store sale in thousands of patterns.  And it turns out to be as practical as it is beautiful.

Elle Łoś-Englander, Janelle Imports LLC

Elle’s offerings help promote Poland’s distinctive cultural preferences and traditions surrounding tea.  It makes it stand out among tea service of so many ethnic cultures around the world.  Łoś-Englander, founder and owner of the world’s largest Polish stoneware store Janelle Imports, pointed out the key elements essential to a “proper Polish tea”.  They are:

  • Poles tend to favor the English tea style with black tea preferred, served with lemon, honey or sugar along with warm milk or cream
  • Freshly brewed tea served in pre-warmed cups or mugs elevates the tea drinking experience by providing the comfort of holding the warm vessel that also keeps its contents at an optimal sipping temperature
  • Charming teapots, infuser/cups, mugs, male/female shaped ware, plates and biscuit platters complete the tea drinking experience, bringing whimsy and grace to intimate or larger gatherings over tea and sweets

A colorful teapot holder becomes a conversation piece

  • Confections commonly served with tea in Poland range from lemon sandwiches (Cytrynowe Ciasteczka) to any number of traditional Polish cakes, pies or pastries and  Babka. Martha Stewart often celebrated her family’s their Polish ancestry through these sweet and savory tea favorites.
  • Raisins, dates, honey or fruit syrups are alternative sweeteners to sugar or liquors
  • The local clay in Bolesławiec, Poland creates a sturdy, heat-maintaining stoneware vessel, for keeping beverages like tea, sipping cocoa and coffee warm for extended periods, or for setting it atop a tea candle warmer.

A polish tea warmer in lively colors

Founded in 2003 by Elle Łoś-Englander, Janelle Imports LLC has the world’s largest selection of authentic hand-painted earthenware stoneware for baking, table top display and decoration.  There are over 60,000 pieces and 9,000 combinations of patterns and shapes in classic, traditional and contemporary themes.  They are created in Manufaktura in the small village of Bolesławiec, Poland, where the time-honored tradition has its roots.   Each piece of stoneware is free of chemicals and is produced with natural local Bolesławiec materials such as regional clay and glazes which enable pieces to go from microwave or oven to table, and are freezer and dishwasher safe.

“Enjoying a cup of tea alone, with family or friends, is a relaxing, soothing experience,” says Łoś-Englander. “We are seeing an increase in sales,  a good indication that people are looking for a way to slow down and savor life’s special moments,” Łoś-Englander reports.   You can see her explain the proper tea cups and pots on Facebook videos.   The earthenware is available at Janelle Imports’ vast retail warehouse at 7 Moody Street in Enfield, CT and online at PolishPotteryBarn.com.

Oy! I Can’t Believe It’s Kosher! (Gourmet Italian and French)

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(Gerry Furth-Sides, Kayco and Tuscanini Foods images courtesy the company.)  Kosher bacon? Kosher Tuscan pasta?  Why not?  Although kosher food follows strict dietary laws for cleanliness and health, it adds, if anything to the taste and freshness and takes away nothing.   The concept is, in fact, part of a budding movement, sometimes called “eco-kosher,” that combines traditional Jewish dietary laws and addressing new concerns about the environment. Eco-kosher, in turn, is part of the greening of American religion — the rapid infusion of environmental issues into the mainstream of religious life.

At Harissa Restaurant, the Housemade Charcuterie Board emulating Italian styles of Prosciutto and Genoa Salami, uses Kosher beef instead – a process that takes the restaurant at least 4-5 months for each iteration.  Also on the platter: the popular Chicken Liver pate’ in the French style and Chicken Liver Pate’ with Cognac; Cornichon pickles and Home-marinated Tunisian green and black olives with Lemon and Herbs.  “Chef/Owner Alain Cohen was born in Tunisia, then moved with his family to Paris at the age of 6, starting in the restaurant business there. This explains French touches such as decorating a charcuterie board with grapes and walnuts and adding an extensive wine list (all Kosher),” according to Barbara Hansen, who brought the Harissa burger to the “Best of” LA WEEKLY issue, picked up by the Tunisian media in North Africa.

Charcuterie Board

The Homemade Charcuterie Board at Harissa

ext, a “Sea Food Plate” with home-cured kosher salmon gravlax with boukha & dill, a slice of salmon mousse, bottarga (pressed cod roe), more roe in the form of Tunisian Taramasalata (spread on toasted crostini it was superb) and a delectable whitefish salad.

“Sea Food Plate” Board

 

The Harissa spiced burger with 100% grass-fed beef, balsamic glazed red onion & harissa mayo.

Harissa Restaurant Royal burger with 100% grass-fed beef, crispy pastrami or bacon, avocado, caramelized onion & harissa mayo

(www.harissala).Location: 8914 W. Pico Blvd. (1 block west of Robertson), Los Angeles, California 90035, (310) 858-1920. Catering, Airline, vacation, delivery.

Tuscanini Foods  rolls out a brand new lineup of gourmet food products from the rolling hills of Italy, famously identified for its traditions and age-old recipes.  Products are sourced from curated artisans that specialize located in areas from the mountainous Dolomite region to Sardinia Island.

Distributed by well-respected  NJ-based Kayco (www.kayco.com), Tuscanini (www.tuscaninifoods.com) products, designed with the serious home cook and restaurant chef in mind,  meet the highest standards of quality, craftsmanship and gourmet cuisine.  All products are produced with natural ingredients, nothing artificial and are certified OU kosher.   These authentic Italian imports are coming to grocery shelves in 2019:

Balsamic Glaze (MRP $7.99 / 8.5 oz.)  Rich and complex, these condiments hail from Modena, Italy, one of only two places in the world where true balsamic vinegar is produced under PDO classification. Tuscanini’s gourmet balsamic products are meticulously prepared from locally grown grapes and aged in traditional wood casks. Balanced with 6% acidity, they are geared for the serious home restaurant chef.  Balsamic Vinegar ($7.99 / 8.45 oz.) is unique for its complex flavor and beautiful glass bottle and cork closure.

Italian pastas ($3.99 / 16 oz.)  Dried pasta, mainstay of Italian cuisine for centuries takes the form of  100% Durum Semolina pastas.  Pastas are bronze cut to create a porous, home-style texture to showcase the sauce in every bite. The high-end collection includes a variety of shapes: Gigli (ruffle-edged cones), Pennoni (a somewhat more substantial version of Penne), Trottole(“spinning top”), tricolor Conchiglie(seashells), and tricolor Fusilli(corkscrews).

Fusilli corkscrew shaped pasta

Trottole(“spinning top”)pasta

Pasta Sauces ($4.99 / 24.3 oz. jars)  These four authentic toppings evoke warm, sun-kissed Italian summers. Every jar of Tuscanini pasta sauce features 40 fresh tomatoes from the Parma region, harvested at the peak of ripeness. Traditional Pizza Sauce, Naopoletana Pasta Sauce, Classic Marinara Sauce, and Zesty Marinara Saucepair perfectly with Tuscanini’s home-style Italian Pastas.

7.05 oz.)  begins with ripe, luscious tomatoes grown in Tuscany, triple-concentrated for an intense burst of fresh flavor and is conveniently packaged in, re-sealable tubes. All-natural and non-GMO project certified.

Organic Sparkling Beverages ($6.99 / 4-pack of 9.3 oz. bottles)  Tuscanini introduces two elegant new sparkling soft drinks inspired by leisurely Italian afternoons at an outdoor café. Made with only the choicest fruits hand-picked at peak harvest, these crisp Italian sodas are cold-pressed for maximum natural flavor. Available in Lemon and Blood Orange. These all-natural refreshers can be served straight from the bottle or over ice in a glass. USDA Organic certified.

Unfiltered Apple Cider Vinegar ($5.99 / 16.9 oz.) originates in the picturesque mountain region of Dolomite is brewed with “the mother culture” – a beneficial mix of proteins, acids, and bacteria prized for their healthy properties. This ancient condiment is made up solely of organic Italian apples, so it delivers a great, well-balanced acidity in glazes, dressings, marinades, and more.

A wealth of recipes can be found on the Tuscanini website, and on the Kosher.com website.  The follow is a sample of the rich, colorful and unusual dishes.

//www.kosher.com/recipe/balsamic-roasted-potatoes-and-shallots-6348

Balsamic Roasted Potatoes and Shallots(photo courtesy of Kosher.com)

Top Five: 2018 Destination Ethnic Dining Worth the Drive

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(Gerry Furth-Sides)  “what are your favorite dining spots” is the question I’m asked most often.  And I love to answer with an ethnic surprise, whether it is a new place or a timeless classic.  Answers are based on the overall experience that naturally includes memorable, delicious food; hospitality; ambiance and originality.  This year’s “worth the drive” are Whittier Chophouse, Pinot Bistro, Cleo & Mizlala, Preux & Proper and Chaya Venice.  Each has the address of a wonderful walking street so there is plenty to see and do to while away the time before and after a meal.   Yes, Chaya Venice, which created our favorite meal  is gone although M Cafe and Chef Tashibe are still serving similar food.

Whittier Chophouse

the NIXON CHoPS & WHISKEY that adds up to much more than the sum of its many parts

Executive Chef, Mexican-Japanese American Katsuji Tanabe at the NIXON CHOPS & WHISKEY is key in helping Whittier’s Uptown Whittier restaurant District,  live up to its new billing as the “new foodie hub of Southern California,”  for “I need to go back” service, food and atmosphere.  Chef Katsuji Tanabe partnered with Whittier based Inspired Dining Group to create a classic neighborhood steakhouse “with a slight Mexican accent”.  The small-squarish restaurant corner dining room has a little bar taking up the back plus two more bar areas open to the street down a back corridor.  And it all works, with with the buzz of guests of all ages wafting through the air an hour after it opens for dinner.

The full back bar

The “best” Riazuleńo tobala Mezcal starts the evening at the NIXON CHOPS & WHISKEY

Bartender Greg’s updated lively, original Classic and Modern Classic Cocktails

Egg whites smooth out The Whiskey Sour egg whites and the Last Word at the NIXON CHOPS & WHISKEY

]Ironically, much as Chef Tanabe made his mark with kosher, pork stars here along with beef.  A  server casually carves an mouth-watering Iberico ham in the middle of the room.   Shavings gaily passed along to curious guests proved it as the world’s best.

Lucy brings out the head-turner (no pun intended) Confit Half Pig Head for Two, which arrives intact at the table.  The Head is taken back to the kitchen to be shaved up and crisped in the oven.

Lucy proudly brings out the Pork Confit at the NIXON CHOPS & WHISKEY

Tortillas that accompany classic pickled vegetables and Chimichurri accompaniments are crisp, yet buttery as brioche.  And they serve as a tasty reminder at home the next day, heated.


Other must-try  dishes are the Ponzu Fried Chicken with Serranos, Habaneros, Lime and Cucumber and Mexicanized Broiled Lobster.  Next time we’ll make a day of it.

Whittier Chophouse, //(www.Whittierhouse.com)13033 Philadelphia St., Whittier, CA. 90601, Phone:   562-698-3355

Preux & Proper

Preux & Proper's 

Gumbo pot cooking at  Preux & Proper. Okra gumbo with sticky rice, “tobacco leeks” and crispy onions.www.PreuxandProper.com 

Preux & Proper’s is in a sweet two-floor version of the iconic (22 stories) New York flat-iron high-rise built in 1902, where  founder-owner Joshua Kopel, partner-Chef Sammy Monsour beautifully realize Kopel’s mission to “bring a little bit of authentic Southern food and hospitality to Southern California.” It is his modest Southern way of saying, “we moved mountains to bring it about.” 

Owner-Founder Joshua Koppel with P & P’s private selection of Maker’s Mark Bourbon

upstairs bar

The upstairs bar at Preux & Proper with live entertainment on Thursdays at the far end

Dining al fresco at the  (tip) end of the flat-iron building of Preux & Proper

Chef Sammy Monsour is a man who traveled down many culinary roads, and he will readily explain how this works.  His Lebanese heritage shows up in the middle eastern flavors threading their way through dishes, infusing a sunny, cool Mediterranean light among the more earthy heat of New Orleans ingredients.  He fondly recalls his grandmother cooking dinner for the family every night, and we suspect he may be channeling her talents.

Chef Monsour, first of all,  cures my heart, here a SMOKED BEEF HEART PASTRAMI TOAST, hummus, lemon, and shaved trinity.   A surgeon would be proud of this precisely-sliced heart, evenly laid onto a bread roll spread with hummus and rancho Gordon Domingo Rojo beans.  A novel shaved a layer of New Orleans Holy Trinity (onion, garlic and bell peppers) on top transforms it into an instant, natural classic.

SMOKED BEEF

Preux & Proper’s SMOKED BEEF HEART PASTRAMI TOAST

In the SOUTHERN fried section, SQUASH BLOSSOM CHILE RELLENO arrives as an outrageously colorful blooming Squash Blossom, hides under a crazy quilt of Humboldt fog, midnight bean & corn succotash and epazote, with pumpkin seed mole rivulets to seal in all the flavors.

SQUASH BLOSSOM CHILE RELLENO,

Preux & Proper’s SQUASH BLOSSOM CHILE RELLENO,

The FRIED WHOLE GAME HEN, one of my top five favorite dishes of 2018,  will make you forget about fried chicken forever. The secret is the crunch of crushed pecans and the honeycomb on top.  Add it to the buttermilk biscuits with serrano jelly taste for pure decadence.

WHOLE GAME HEN

FRIED WHOLE GAME HEN  at Preux & Proper

CHARRED OCTOPUS in the Fresh OFF THE HOOK section refers to the most tender yet firm, scintillating octopus dish ever prepared.

CHARRED OCTOPUS

The last bite is, of course, beignets dusted with powdered sugar.

PREUX & PROPER 840 S. Spring St., downtown | (213) 896-0090 | preuxandproper.com

Cleo & Mizlala

Culinary mastermind, Chef Danny Elmaleh, shines with his award-winning sharable middle eastern plates at  Cleo on Third Street  in Los Angeles, by sbe.   Every refined Japanese-Moroccan dish makes a statement, yet feels effortless and satisfying.

(photo courtesy of sbe) Second generation Chef Danny Elmaleh, Moroccan and Japanese.

A cocktail bar anchors the 6,000 sq. foot Cleo (named after the sultry Cleopatra), with posh middle eastern decor,  and a vertical, wine list.  Patio dining is enclosed.

A cocktail bar anchors the snazzy Cleo space

A long list of stand-alone shareable, and compatible “miza” or small plates ($9-10) Chef Elmalah’s incomprable hummus, feta & Lebanahen, Babaganoush, Greek Salad, Freekeh Salad here.  Laffa bread, with its puffed up pita look, (upper right corner) scoops up every bit of the delectable sauces.

Laffa bread, Babaganoush, lavash slabs and tuna tartare, shaved brussels sprouts, grilled octopus).

Textured Babaganoush (smoked eggplant and tahini) with a ribbon of sumac through it.

Surprising fusion of ethereal shaved celery on the Grilled Octopus with smoked paprika, lebaheh, grilled baby potato. ($16)

For chocolate lovers: Flourless dark chocolate lava cake, roasted banana, salted caramel ice cream and petite hazelnut meringue

Moroccan Saffron Grilled Chicken Tagine ($24) is sweeter than its Tunisian counterpart.

(www.sbe.com) Cleo Third Street, 8384 W. 3rd Street, Los Angeles, CA  90048, (323) 579-1600. Cleo,  L.A. Live, 800 W. Olympic Blvd., Los Angeles, 424-888-7818.

Pinot Bistro

Café Pinot’s secret garden cleverly tucked into a pocket on the westside of the main Los Angeles Public Library.  Executive Chef Phillip Martin’s adds his own carefully Latin touch to classics, reflecting the care craftsmanship that has always gone into this DTLA treasure in the Maguire Gardens, thoughtfully  (named after the developer who helped preserve the library after the 1986 fire.  The second of Joachim Splichal’s portfolio, it has been my favorite since it opened.  Warm wood and earth tones add to the organic, hushed feel of the 1920’s craftsman interior.  Glass walls allow the restaurant to fall away into the park itself.

The restaurant seems to fall away into the park by way of floor-to-ceiling glass walls, one open.

The wine list is reasonably priced with many California and French labels.   Cocktails hold international lure.  The Copper Pot in its Moscow Mule copper mug translates into more of a romance language with a Casa Noble tequila base and , grand mariner, honey, watermelon cubes, fresh lime, basil, and cilantro.

The Copper Pot Cocktail at Café Pinot

Happily, each engaging dish begins with the same class French technique since Café Pinot opened, graced with evolving inventive touches.  The menu includes shareable small and large plates.  Crispy Lamb Sweetbreads with cumin Rojo, leeks, cucumber roll-up, yogurt and mint, our favorite bite of the evening, reflects both middle eastern and Latin inspiration.   Confident, adventurous Chef Martin’s sweetbread is perfectly smooth, tender and moist with a crispy outside complementing the mild, creamy flavor of the inside with the sweetbreads beautifully interplaying with the rich, more acidic flavors of the spice and yogurt.

Lamb sweetbreads at Café Pinot

All the pasta are made fresh in-house daily using cage-free eggs.  Spaghetti Alla chitarra, known as “guitar spaghetti,” gets its name from being pressed into long strands using a stringed chitarra cutter, which seems to make a guitar sound as you mold them.

Cilantro Chittara at Café Pinot

Nothing seems too much to ask for here, and I was brought a little bread basket of “ends” or heels.

Yes, there is old-school bread offered, a meal in itself. George happily brought heels, too

We ate the rest of the heels at Café Pinot toasted

Café Pinot, www.patinagroup.com/cafe-pinot, 700 West 5th Street, Los Angeles, CA 90071, four hour complimentary parking available at the adjacent Library lot,   Tel. 213-239-6500

Chaya Venice

My perfect meal of this year or any year.  And sadly, in LA, a final note that proves that great food, great history, great service, great concept (Izakaya) and a great location off the beach are not staying power.  The inspired brightness, dishes by the evolved menu by chefs under the direction of Executive Chef, Yukon Kajimo.  His whole fish becomes the star of the table, served a couple of times a week when extraordinary fish is available.  Bream is a stellar example.  Unrivaled Mediterranean gilt-head Bream is considered the tastiest. The chefs love to work with this fish for its succulent, white flesh that is ideal for grilling, baking or frying whole.

The whole fish is split horizontally with one half grilled and served with daikon, ponzu and chimichurri sauces to bring out a different element of flavor with each one.  Sushi and sashimi are prepared out of the other half.

The new element to the whole fish is its traditional  binchotan grilling. White Binchotan Charcoal is a type of Activated Charcoal, nearly 100% carbon so it is smokeless, has been traditionally made for over 300 years by charcoal makers in the Kishu province of Wakayama in Japan.

Please visit www.TheCHAYA.com for other Chaya locations.

American Beard House Goes International for the Holidays

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Editor’s Note: We are so pleased to welcome chef Mari Tuttle to our website to share her experience at the Beard Foundation this year.  She captured the behind-the-scenes wonder that we were also honored to be a part of with Chef Toribio Prado of Cava and Cha Cha Cha many years ago.

(Mari Tuttle) Cooking Thanksgiving dinner at the James Beard House in New York City was the highlight of my year. Four Art Institute chefs from Los Angeles created the the holiday menu for the event. I was one of six culinary students selected to help prepare this seven-course meal under the direction of Program Chair Mauro Rossi. So exciting!

The day before the dinner, we went to the James Beard House to prep. Stepping through the doorway and into the house were minutes I’ll never forget. I went to a design school just a block away from the James Beard House and used to live in many apartments in that neighborhood. I would often walk by and look up at the window, seeing guests dining and drinking in merriment, wishing I could be one of them. Now, standing by the table I would see from the street, it felt unreal. I am here, I thought. I am inside and I’m going to be cooking. I took a deep breath, looked around the empty room that tomorrow would be filled with people dining on the food that I helped prepare, went back downstairs to the kitchen, took off my jacket, and put on my apron. It was time to cook.

Our team was truly international. Chef Lee Van On is from Suriname, Chef Rossi is from Italy, Chef Castro is from the Philippines, culinary student Lena Le is from Vietnam, Rebekah Suarez is from Mexico, and my parents moved here from Japan. It was the United Nations cooking the most significant American meal of the year.

Both Chef Hendricksen and Chef Lee have cooked at the James Beard House multiple times, so they knew the quirks and limitations of the kitchen. We had a group meeting to review the different dishes, their components, and what needed to get done. Diagrams of the dishes with each element called out. These diagrams were later taped to the wall.   As at an event, food must be plated for everyone to eat at the same time. My first task was putting 190 quail egg yolks in little cups, so they would be ready to go on the Yuzu–Gochujang Eland Antelope Tartare hors d’oeuvre. A fun Asian twist on an otherwise classic French dish. Rebekah Suarez, the Tourné Queen, made 90 turnip tournés. Nine. Zero. If you’ve attempted to tourné before, you’ll know why it’s an impressive feat.

On the second day of prep, we had to plate the salad course. The dimension of the James Beard House kitchen is quite small and to plate 84 salads would require a lot of space. So where did we work? Outside. Oh, did I mention that Thanksgiving 2018 was the coldest New York had experienced in over 100 years with a whopping high temperature of 19 degrees? We stacked the salads in a refrigerator – to warm them up!

My entire family came for dinner to support me. It was definitely a very different Thanksgiving dinner than what they’re used to – a lot less Japanese but definitely more exotic and decadent. Candied Mangalitsa bacon that was painted with edible gold and silver! Pheasant mousseline! Smoked guinea fowl and porcini quenelle! Spherified orange juice! Turkey chicharrón! Foie gras dressing! Actual truffle truffles! It was an absolute feast.

At the end of the meal, we met all the guests. Looking at all the guests glowing with happiness, made cooking at the James Beard House an experience I’ll never ever forget. I was glowing on the inside.

What TV Chef Shirley Chung Did to Culver City in 2018

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Los key contemporary dining at Ms. Chi

(Gerry Furth-Sides) Chef Shirley Chung’s dishes that make up a meal may seem the simplest at the casual Ms Chi Cafe™  in Culver City but the memory that lasts is of the most pleasant, relaxed time with elegant, lingering flavors on the palate.   The Main Street location on a market Tuesday evening makes it even more special although the daily neighborhood events are also a draw.  The service is smart and welcoming to make you want to go back.  Chef Shirley elevated Culver City’s choices for dining, and brought back the hospitality that used to make it a draw.

The dish of the night: Shrimp garlic noodles with heavenly chive buds and confit garlic

Chef Shirley Chung’s first location with her husband and co-owner Jimmy Lee.  Chef Shirley gained national recognition on the  Top Chef TV show where she placed 2nd in season 14 (Charleston) and 3rd in season 11 (New Orleans).  At Ms Chi Cafe™ Chef Shirley has a created a unique cuisine in a relaxed atmosphere bringing together some of the flavors she grew up with in China and fusing them with American dishes that she has grown to love.

Dumplings in a bamboo basket at Ms Chi Cafe™

Ms Chi Cafe™ showcases Chef Shirley Chung’s passion for progressive Chinese-American cuisine. In addition to her unique culinary creations inspired by traditional authentic northern-style dumplings, noodle bowls, fried rice, specialty Boba and milk teas, and coffee drinks; Chef Shirley’s personality shines in the house-made Mr. Chi Chinese spiced pastrami and scallion pancake sandwich

Hedgehog Bao with salted molten dark chocolate

Ms Chi Café’s kitchen utilizes the highest quality local fresh produce and spices and everything is house made including breads, dumpling wrappers, noodles, sauces, and more.  Food intolerance menus available upon requet include gluten-free, dairy-free, soy-free, nut-free, egg-free and vegan.   Wine, beer, sake and soju cocktails are available

The Top Chef winning dish –Jumbo Cheeseburger Potstickers with a tomato bacon jam with a thick chewy noodle to hold the ingredients

Progressive Chinese-American Cuisine refers to Chef Shirley’s spin on the traditional authentic northern-style dumplings, noodles and dishes she grew up on in China with an elevated twist for the typical American-palate.  Chef Shirley considers her style as more of an evolution of Chinese food in America using locally sourced ingredients whenever possible and unique flavors which play homage to traditional Chinese dishes.

Ms. Chi’s Scallon PancakesScallion pancake with hazelnut pesto is a must-have dish

Other Menu Highlights include:  Mr Chi (Chinese pastrami scallion pancake sandwich); Vegan Mapo Tofu served over rice; Beijing Zhajiang Mian (hand cut noodles for 2, Pachamama pork and 6 seasonal garnishes) and Vegan Garden Dumplings.

Chef Shirley Chung – Chef / Owner  is a  native of Beijing, and a proud Chinese-American.  She brings a playfulness and refinement of flavors to her culinary creations. Shirley immigrated to America at age 17 for college and worked in Silicon Valley before following her passion for food.  She attended the California Culinary Academy San Francisco and was trained in classic French, Italian, Latin and Chinese cuisines working with Thomas Keller at Bouchon, Guy Savoy, Mario Batali at Carnevino, and Jose Andres at China Poblano.  In 2013, Shirley was a chef contestant on Bravo’s Top Chef Series Season 11 New Orleans where she finished in the Top 3 and was invited to compete again in 2016 on Top Chef Season 14 Charleston where she was awarded as the runner up.  In a partnership with her husband Jimmy Lee, Chef Shirley showcases her Chinese heritage and personality in a modern fast casual service approach at Ms. Chi Cafe.

Chef Travis Masar – Executive Chef was born and raised in southeast Colorado and received a Bachelor in Culinary Arts from Johnson & Wales.  His earned his international wine certificate and Court of Masters Sommelier Certificate at the German Wine & Sommelier School.  Chef Travis discovered his love for the different cuisines and cultures in Asia after traveling and working in Taiwan, Thailand, and Vietnam.  Chef Travis appeared as a contestant on Top Chef Season 11, New Orleans where he became not only colleagues but friends with Chef Shirley. It was when he was Head Chef at Bing Bing Dim Sum when he really fell in love with traditional dumplings, baos, and Asian breads.

“Beef & Broccoli” (grilled skirt steak, broccolini & black pepper sauce)

Gluten-free Mochi Donuts

Location & contact information, please see: www.mschicafe.com, Ms Chi Café, 3829 Main St. |  Culver City, CA , 90232, (424) 361-5225

Top Five Ethnic Pantry Spices to Wow Your Guests in 2019

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(Gerry Furth-Sides)  What makes restaurant cooking taste so special? Often it is the seasonings and the technique. These five items designed for use as that “special” touch in restaurants are also available for home use.  Hepp Finishing Salts give you a variety of professional finishing salts.  These pure, high-quality, organic sea salts have been harvested directly from source. They are the key to finishing off a gourmet dinner party in your dining room, grilled food at a backyard picnic or for that special touch by cocktail aficionados.
 

(1) New Hepp’s Salt Co.’s Specialty Salt Passport Collection from The Grommet. This extraordinary finishing salt gift set will elevate everyday dishes with globally-inspired flavors. The collection is made without any additives, artificial flavorings or anti-caking agents and comes with flavor profiles and suggested cuisines to use them in the most professional way. $65  at www.thegrommet.com.  Specialty Salt Passport Collection is made in the USA in Minneapolis, MN.  Dimensions: 8.25″ x 6.5″ x 2.5″  and Weight: 2.75 lbs.

The 100% all-natural sea salt seasoning collection with unique flavors inspired by global cuisines, arrives packaged in a wonderful, natural  wooden box with a sliding top.

  • Himalayan Pink: Himalayan salt
  • Black Lava: Sea salt, activated charcoal
  • Black Truffle: Sea salt, black summer truffle
  • White Truffle: Sea salt, white alba truffle
  • Roasted Garlic: Sea salt, roasted garlic
  • Lemon: Sea salt, lemon
  • Ghost Pepper: Sea salt, naga jolokia pepper
  • Thai Ginger: Sea salt, ginger
  • Spanish Flake: Flake sea salt from Spain
  • Applewood Smoke: Natural smoked sea salt

(2)  A.Vogel Herbed Sea Salt and A.Vogel Spicy Sea Salt, made with 12 organic herbs and fresh harvested vegetables does the sous chef’s work for you a twist of chili and red pepper added.  Spicy goes well with all tangy dishes, such as pasta, pizza, Mexican and Asian recipes, meat dishes and grilled seafood.  The combinations make the seasonings ideal for adding “heat” instead of spikes of pepper to any dish.

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(3)  Spice Island’s New Line of Seasonings contained in the company’s pretty boxed set will inspire global cooking with these products. The Spice Island website, filled with details, recipes, and most of the sources, will encourage the hesitant flavor adventurer to new heights.  We find we use the hickory seasoning in just about any dish and enjoy the Indian black Tellicherry pepper in the convenient grinder.  This collection goes along with the wonderful current trend of local ingredients and international seasonings. For information on the history of the spices and also where to purchase the line, please see: http://spiceislands.com

 

Spice Islands Telecherry Black Peppercorn (grinder), vintage Old Hickory Smoked Salt, Harissa, Chipotle Chili (grinder) 

Spice Islands Pure Mediterranean Sea Salt

 

(4) Home cooks actually can season with the spices designed to be used in quantity in a restaurant kitchen.  These specialty Turkish salts must be directly purchased from a restaurant that uses them.

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SpireWorks™ brings the Turkish love for Döner (seasoned ground meats cooked around a huge skewer at a vertical grill; the sizzling browned cooked parts thinly sliced off for serving) into your home.   SpireWorks™  Americanized the concept from a Turkish restaurant specialty to a broadened “Döner American Style”.  Seasonings are the key to enjoying that ethnic Döner flavor and they can be purchased for home use.  These proprietary seasoning mixtures developed by Chef Kuniko, were inspired by the Japanese shaker Furikake, the ubiquitous rice flavoring from her native Japan.  These spice blends are refined and possessed of a depth of flavors bringing the restaurant right into your kitchen.

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For information on purchasing the SpireWorks™ spices, please see:     www.SpireWorks.com 

 
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(5) There is just enough spice in the spicy seasonings available for purchase from 800-Degrees Neapolitan Pizzeria. They contain the same seasoning blends used at the pizzeria known for its authentic (guild-approved) Neapolitan-style wood-fired pizza and top quality gourmet side dishes. 800 Degrees lives up to their slogan of having “an Italian soul and American heart.”  For more information on restaurants where the spices can be purchased or to shop online, please visit www.800degreespizza.com.
 
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Five + Kitchen Tools You Didn’t Know You Needed – Till Now

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Fry Pan Set | local food eater

TheDiamoTech 10 Piece Fry Pan Set priced at $119.00 or the price of one  expensive pan

(Gerry Furth-Sides) A cookware set, a stovetop pressure cooker; a sharp knife,  induction stovetop, wooden board and cooking class certificate

(1) Affordable DiamoTech, the same one on all the tv ads as “the last one you will ever need” is professional level equipment covering all your cooking and baking (if not grilling) meal needs, including breads and desserts, with equipment going from stovetop into oven, priced at only $119.99   Available at www.diamotechpan.com.  Individual pans and smaller sets are also offered.  Enforced Aluminum for uniform heat distribution cooks food evenly and thoroughly with no “hot spots.”  The 4-layer cookware is PTFE/PFOA/PFOS free.   Infusion Diamotech means its Non-Stick Ceramic Coating is Scratch & Abrasive Resistant.  The  tight-fitting pot and pan lids have a hole for the air to escape, glass lid to see how the dish is going and an ergonomic, heat-resistant handle.   The biggest DiamoTech set of 10 includes mid-sized and large pots and  pans. A  generous Steamer Basket fits inside of the 5 Quart Pot with Lid.  For details, please see://localfoodeater.com/how-to-cook-like-a-pro-with-one-affordable-cook-set/

Cook Set | local food eater

(2) A stove-top pressure cooker.  I no longer need Nutritionist-author Jill Nussinow  and the Sitram stove-top importers to convince me that their modern SITRAM pressure cookers deliver purer flavors, texture, and color in addition to cutting down meal prep by 70%.  After all Sitram produced the first pressure cooker in 1963. Since that time Sitram has curated several pressure cooking lines that are touted by fine chefs around the world.  Culinary educator Jill Nussinow information on Sitram’s most popular (heavy duty and heavy) model, the Sitra Pro  is gathered in  her comprehensive cookbook,  Vegan Under Pressure (Houghton Mifflin Harcourt, 2016).  Yes, Martha, among others, is touting her plug-in electric but this one is the best. (//sitramusa.com/pressure-cookers-2/).  For our story, please see. (//localfoodeater.com/french-sitram-puts-american-chefs-under-pressure/

(3)  A wooden board plus sharp knife/sharpener board.  Another thing we learned was the need for a sharp knife and cutting board.  Any professional chef will tell you there a good pan and a high-quality chef’s knife are the his two main essentials, other than a heat source. At one time chefs wore their knives in a belt holder to have them nearby at all times. A knife is, in fact, an extension of a chef’s hand.   We recommend and use beautifully crafted, colorful, forged (not stamped) New West knives, distinguished by their heavy blade and pronounced heel.  For information, please see:  (//www.newwestknifeworks.com)   For our story, please see //localfoodeater.com/cutting-edge-knife-world/

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Cocobolo Knifeblock Set

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G-Fusion Mini-Chopper

(4) A really good wooden board.  Works with The best, custom-hand-cut one that can be personalized come from Kim Strassner and Mike Parasas with a wonderful story.  Kim’s first custom cutting boards from leftover butcher block as gifts for family and soon were endorsed by the likes of Martha Stewart and Oprah Winfrey.  Their artisan team hand-cuts words into the one-of-a-kind custom cutting boards  in Baltimore’s eclectic Hampden community.  Instructions are also provided for the  wood cutting boards they can last forever, including cleaning, oiling, soaking and resealing and restoring to keep them hydrated. For detailed information, please see: //wordswithboards.com/

(5) MOSO air purifying bag for the fridge.  The air-deodorizing packets from Moso Natural. Moso are  eco-friendly, all-natural bamboo charcoal bags are guaranteed to keep any space fresh for up to two years, Moso Natural bags are such an elegant, neutral design of refined burlap.  This very simple and effective solution provides odor-less results within hours of opening the plastic wrapper and placement.  All the bags are non-toxic and chemical/fragrance free, fragrance free.  A short time in the sunlight every month or so rejuvenates the bag for two years and after that, remarkably, the 100% sustainable Moso Bag can be opened and spread throughout the garden to promote plant growth. For our story with details, please see: //localfoodeater.com/the-living-moso-air-cleaner-bag-gift-that-recycles-into-the-garden/ All products are available online at www.mosonatural.com.

(plus!) Induction stove (and cooking class!) We were first introduced to induction cooking at the Gourmandise Cooking School.  Your pan is heated by a magnetic field instead of having its bottom sitting on a (gas stove top) flame with (an electric stove)  element.  It is so much more efficient – and precise than a gas stovetop where the flame serves to heat around the pan rather than on your cookware bottom.  When you turn on the burner and place,  an iron or stainless steel pan set on it generates a fluctuating magnetic field with many smaller electric currents but no heat on the burner itself.   And this is only one of the things I learned in the class so I recommend a Gift Certificate for you or as a gift.   The Gourmandise School in the newly remodeled Santa Monica Place shopping center in 2011. is rightfully considered one of LA’s most respected cooking schools.  For details, please see: //thegourmandiseschool.com/

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