Gerry Furth-Sides Archives - Page 47 of 82

Cinema Italian Style’s Invite to a Michelin Star Dinner by Chefs Flown in from Italy

November 18, 2018 Comments Off

What’s it like to attend One Michelin-starred chef Italian dinner? Italian One Michelin-starred chef in 2014, 2015 and 2016, Felice Sgarra, Executive at UMAMI Ristorante, Andria, Italy, and his brother Roberto, sommelier were flown all the way from Italy to prepare the post-premiere dinner for Cinema Italian Style opening night movie DOGMAN by Matteo Garrone, Italy’s entry to the 2019 Academy Awards Foreign Language category.

Felice – one Michelin-starred chef in 2014, 2015 and 2016 – was born in Andria (in Apulia) in 1982. He studied in Roccaraso, in the Abruzzi, a harsh and challenging climate where he made a name for himself thanks to his creativity and skills. Brother Roberto, maître and sommelier, studied in Roccaraso, in the Abruzzi, where he earned the Diploma in Maître D’hôtel and Sommelier.

The posh four-course event held at Mr. C’s in Beverly Hills began with a delicate Tartare of Striped Bass with almond and Pomegranate Juice, Mixed with Herbs that made a one-star Michelin announcement. This was the highlight of the dinner.

The clever preset first course Tartare of Striped Bass

Secundi: Baked Spinach Tagliolini with Wild Mushrooms, a hearty yet refined presentation

Entrée: Scottish Salmon with Cherry Tomatoes and Capers, served with Brussels Sprouts and Multicolored Potatoes

Dessert of Lemon tart with Raspberry Sauce and Mint Top

Wines includes Cosumano, Nero D’Avola dan Gave di Avi, white Label, La Scola. Mr. C Prosecco was served during the opening reception and upon request.

Cinema Italian Style’s lineup of films screened as part of their 14^thannual showcase of contemporary Italian cinema which celebrates Italian actors and filmmakers whose movies were screened at the 2018 Cinema Italian Style, such as Marcello Fonte, winner of the Palm d’Or – Best Actor in Cannes this year and Valeria Golino, presenting her second movie as director, after a bright career as actress.

The brothers with Mr. C”s Executive chef, Guiseppe Manco

Umami Ristorante, Via Trani 103 – 76123 Andria BT Italy, Tel. ( 39) 0883 261 201, Mob. ( 39) 393 547 81 80.

Cinema Italian Style2018, opened with Italy’s submission to the 2019 Academy Awards’ Best Foreign Language Film category, Matteo Garrone’s DOGMAN (Full descriptive further down). The 2018 Italian drama film directed by Matteo Garrone. It was selected to compete for the Palme d’Or at the 2018 Cannes Film Festival. At Cannes, lead actor Marcello Fonte won the award for Best Actor.^[3] It was selected as the Italian entry for the Best Foreign Language Film at the 91st Academy Awards. The story is about a gentle dog groomer who becomes involved with a violent boxer terrorizing the neighborhood.

Matteo Garrone, star of the film, Dogman made a joyful appearance

Cinema Italian Style 2018, produced by Luce Cinecittà, Rome (the government agency tasked with promoting italian cinema around the world), and the Amercian Cinemateque, in partnership with AFI FEST presented by Audi18, invitesall cinephiles to indulge in one of Italy’s greatest exports, transcendent cinema. The event is hosted under the auspices of the Italian Ministry of Cultural Heritage and Activities, in collaboration with the Consulate General of Italy in Los Angeles, the Italian Trade Agency and the Italian Cultural Institute.

Cinema Italian Style, created in 2004 by Gwen Deglise, Dennis Bartok (American Cinematheque) and Camilla Cormanni (Luce Cinecittà), is co-presented by the American Cinematheque and Luce Cinecittà, under the auspices of the Italian Ministry of Cultural Heritage and Activities, in collaboration with the Consulate General of Italy in Los Angeles, the Italian Trade Agency and the Italian Cultural Institute. Supported by The Leading Hotels of the World.

Istituto Luce Cinecittà represents the merge of the historical archive Luce (founded in 1924, one of the oldest and richest of the world, part of the UNESCO memory of the world register) and Cinecittà’, founded in 1937, one of the largest European film studios facilities. Its activities include pre and post production labs, promoting Italian cinema internationally in collaboration with the most relevant cultural institutions and festivals of the world, digital restorations, book publications, a cinema specialized on line news agency, distribution.

2018 Features:

BOYS CRY (LA TERRA DELL’ABBASTANZA)by directors Damiano and Fabio D’Innocenzo

NAPLES IN VEILS (NAPOLI VELATA)by director Ferzan Ozpetek.

THERE IS NO PLACE LIKE HOME (A CASA TUTTI BENE) by directorGabriele Muccino.

EUPHORIA (EUFORIA)by director Valeria Golino.

LORO – International Versionby director Paolo Sorrentino.

THE STOLEN CARAVAGGIO (UNA STORIA SENZA NOME)by director Roberto Andò.

NOME DI DONNAby director Marco Tullio Giordana.

LIKE A CAT ON A HIGHWAY (COME UN GATTO IN TANGENZIALE)by director Riccardo Milani.

Short movie:

MAGIC ALPSby director Andrea Brusaand Marco Scotuzzi.

BISMILLAHby director Alessandro Grande.

The full schedule is available online at www.cinemaitalianstyle.com

“We are very proud of this year’s diverse lineup of films” said Roberto Cicutto, President and CEO of LuceCinecittà. “ They represent the wide breadth of stories being told in contemporary cinema in Italy, while remaining rooted in the traditions of the great Italian classics.”

This year, Cinema Italian Style is introducing a student short film contest.Students from Santa Monica College, University of Southern California, Chapman University, and New York Film Academy Los Angeles,e were prompted to create shorts, under 5 minutes, inspired by, or paying homage to, classic Italian cinema.

What’s Cookbook Superstar Dorie Greenspan Really Like?

November 18, 2018 Comments Off

(Gerry Furth-Sides) With as well-respected a food writer as Barbara Hansen excitedly reminding me weeks in advance about Dorie Greenspan’s new book, Everyday Dorie to be introduced, there was no way I could not go. Barbara is a cookie fan and love’s Dorie’s cookie books.

Desserts did have a place in EVERYDAY DORIE including these chocolate chip cookies with oats

It seems that everyone had something to share with Dorie and have their photo taken with her

I found that lively, intelligent, knowledgeable and thoroughly invigorating Dorie herself was as much a motivation to try new recipes at home as her book. She is one author who is a world traveler and yet makes it feel as if you in the audience were having a private talk with her. And most fans had something to share with her or have their picture taken with Dorie.

Dorie getting ready and charming Derek and Robert at Melissa’s Produce

Casual and crisp book tour wardrobe. We couldn’t help but wonder what Dorie wore on her first book tour years ago in more formal times.

Dorie talks about dishes she makes for friends and family (we heard one interview in which she said she’s had from 12 to 26 guests at Thanksgiving). They take place (sigh) in Paris, where she has lived for part of the year for more than twenty years, and the ones she prepares in her small New York City kitchen and her rural Connecticut home. As she told us, “this is all made with ingredients I bought in a supermarket or have in the fridge. It is her New Yorker, Connecticut Yankee and Parisian sensibility that transforms and elevates them from the ordinary.

The new rage already drafted into EVERYDAY DORIE a year ago: deviled eggs

Special care went into Dorie Greenspan’s visit from the food presentation to arranging a plate of the dishes from her recipes

Dorie’s legion of fans can find the irresistible food she turns to for weekday and weekend meals. She is read regularly as the New York Times food columnist, and her books and talks are filled with tales of ingredients and conversational suggestions about she uses them, and you can, too.

Dorie points out how a recipe came about from an item in her fridge

“The recipes, most of which are simple, none of which needs skills beyond basic, turn out food that’s comforting, satisfying and inviting,” she says. Dorie’s “secret” are her simple surprises tucked into a dish to make it special, like the walnuts-and mustard-she puts in her gougčres, her favorite appetizer always in her freezer.

Ricotta spoonable

Chef Dorie finds unusual ways to make a dish into party fare with ingredients such as Thai sweet chili sauce that can now be found in every supermarket. Another of her favorites involves cannellini beans bundled into parchment paper for a “big-pot braise in miniature.” In Molasses Coffee Cake, it’s coffee and five-spice powder just the right amount of eastern flavors to a western favorite.

A place of Dorie’s food made from her book recipes

There are also unusual, always “why didn’t I think of that” easy-technique that can make an ordinary dish into a favorite. Dorie melts bittersweet chocolate, spreads it thinly in a pie pan, freezes it, then breaks it into shards for her popular Salted-Chocolate Hot Fudge Sundae, .

Dorie Greenspan, a columnist for the New York Times Magazine, was inducted into the James Beard Who’s Who of Food & Beverage in America and has won five James Beard Awards and two Cookbook of the Year Awards from the International Association of Culinary Professionals. Her thirteen cookbooks include the just-published Everyday Dorie, Dorie’s Cookies and Baking Chez Moi, both New York Times bestsellers, Around My French Table and Baking: From My Home to Yours. You can find her at doriegreenspan.com

Dine Like a World Diplomat at JAPAN HOUSE LA’s Inn Ann

November 17, 2018 Comments Off

Taro Araki, Executive Chef

(Gerry Furth-Sides) We knew immediately from the invitation for a new, modern kaiseki restaurant experience presented by INN ANN Los Angeles, JAPAN HOUSE, that it would be exquisite. We had already experienced the superlative food of first guest chef, Taro Araki, Executive Chef for the Los Angeles Consul-General of Japan. //localfoodeater.com/kampai-love-sake-film/

(Photo credit: Wonho Frank Lee, Ryan Miller)

The new Japanese kaiseki concept at JAPAN HOUSE Los Angeles is named INN ANN or “hidden retreat.” Both the sleek, innovative new dining room and the cuisine are designed to encourage discovery and curiosity of Japanese culture, traditions, and rich heritage. The jewel box of a 35-seat restaurant showcases an intimate, low gorgeous wood sushi bar and booths overlooking spectacular city views.

(Photo credit: Wonho Frank Lee, Ryan Miller)

A rotating series of Japanese chefs are being recruited to lead the performance kitchen, all highly accomplished Michelin-starred chefs, emerging talent, and highly revered masters, to introduce diners to Japanese culinary techniques, ingredients, and sensibilities. Chef Taro Araki ensues that patrons not only experience Japan with all five senses but dine like foreign dignitaries.

The aim of INN ANN’s “Discover Umami,” motto is to foster awareness and appreciation for the delicate cuisine and distinct flavors of Japan. Chefs are chosen to introduce various styles of Japanese cooking and tradition.

Chef Araki’s traditional but unique kaiseki opening menu focuses on seasonal California ingredients and produce The parade of very small, intricately prepared dishes reveals one breathtaking dish after another.

Zensai, or small appetizers, starts off the Japanese haute cuisine parade. A refined, regal bowl holds Yuba Sashimi (Layers of silky tofu skin made from soy milk); Saikyo (Miso Marinated Grilled Cheese); Sesame Tofu Croquette; Temari Sushi (the round saffron sushi); Ichimatsu (Salmon and nagaimo yam); Kobaku Shrimp (Shrimp in Dashi Jelly); Japanese Omelet with the most subtle echo of Truffle); Japanese Micro Vegetable Crudité, and Tosai (a shot of soy milk and broth seasoned with a spicy Veggie Mix).

Kaiseki intricacy is clearly present in the “checkerboard” Ichimatsu (Salmon and nagaimo yam)and the Kobaku Shrimp in jellied dashi.

The set omakase menus are available in classic original and vegetarian versions. Meticulously crafted and artistically plated dishes interspersed with beef and fish/seafood guide the diner to a balanced umami experience.

Chef’s Choice SASHIMI

Chef’s Choice SASHIMI features classic toro, salmon, yellowtail and Thai amberjack

MAIN DISH (choice of one)

Shabu Shabu (Kagoshima wagyu bef and vegetable hotpot)

SUSHI Course

Nigiri Sushi

Janie McManamon and Lamar, our wildly professional, knowledgeable, hospitable servers

Miso Soup

The “miso” hidden in the little lidded pot is a heavenly consume with a Silverback fish tail surprise

DESSERT

A Chestnut Crème Brûlée represents the Chef Araki’s French-Japanese sensibility. His Signature Orange Purin captures the fresh essence of “orange” even in a cooked dessert.

Chef Taro Araki’s signature Orange Purin at INN ANN.

The beverage program’s natural heavy focus shines on Japanese wines and spirits, including an extensive selection of rare sake, shochu, and Japanese whiskey in a thoughtful cocktail list curated to pair with the omakase dishes. Lamar suggested the most popular saké, MASUMI JUNMAI. Our favorite was the KEN DGI SAKE, clear as a mountain stream and just as pure.

Miss Average Socialite (right) and friend shared our sushi counter experience

INN ANN reflects the best of Japan to immerse guests in the historic culture. Dishes are served on Arita-Yaki plates (the oldest version of Japanese porcelain), for example. Lovely Japanese guest, Harouko, pointed out that even the ice buckets are actually historic Japanese rice bins.

Harouko in the green at the sushi counter

Chef Taro Araki, who has served as the chef to the Consul-General of Japan in Los Angeles for over a decade and earned honored the Excellency Award by Japan’s Ministry of Foreign Affairs in 2016, brings his decades of experience and culinary expertise to the opening omakese (set menu) concept, menus and execution.

Chef Taro Araki with his fishmonger from Wildlife Fresh Fish known for “hype quality”

The “hidden” location nestled within an intimate fifth-floor space at JAPAN HOUSE is easy to find — once you know where it is — within the cavernous Hollywood & Highland location.

JAPAN HOUSE is an innovative, worldwide project with three hubs—London, Los Angeles, and Sao Paulo—conceived by the Ministry of Foreign Affairs of Japan. Kenya Hara is Chief Creative Director for the project, which seeks to nurture a deeper understanding and appreciation of Japan in the international community.

Newly opened Hollywood & Highland fifth floor inhabitant, INN ANN, around the corner of the sweeping row of shops, completes the two floor project of JAPAN HOUSE Los Angeles. The year-old second floor features a gallery space and shop. The fifth floor includes the east-facing INN ANN and event space along with a serene library, affording guests grand views of the city.

INN ANN at JAPAN HOUSE, 6801 Hollywood Blvd., Los Angeles, CA 90028. Hours: Tuesday-Saturday from 5:30pm-10:00pm. Omakase menu (from $75-100). For more information, please visit the website or Facebook at Facebook.com/JapanHouseLA/.

Susan Herrman Loomis’ Insider’s FRENCH GRILL Book

November 13, 2018 Comments Off

(Gerry Furth-Sides) I love French cuisine, and with a well-respected cookbook author like Barbara Hansen singing the praises of Susan Herrmann Loomis’ there was no way I going to miss the presentation of this French expert’s brand new (13^th) cookbook, FRENCH GRILL. The award winning book author and enormously popular cooking teacher’s compendium of the very best from the year-round phenomenon of French Grilling is not only the most meticulous guide, but so much fun. She chuckles that “the French still really don’t like to eat with their hands, but they are learning.” And example of her whimsical humor is the recipe Grilled, Stuffed Turkey Not Like Thanksgiving.

Susan gets a laugh out of the wonderful Robert Schueller at Melissa’s book signing demo – and I earned a basket for the shot!

Susan, who laughs are her mission-like role in France of being a “tall, slender, redhead female chef among the proud French male cadre,” emphasizes that “There isn’t a rush to sear, to blacken, to carbonize; only a desire to get the fullness of flavor—giving food a “kiss of smoke” to enhance its flavors, not bury them. Grilling insists on your total attention, which is so French.

Melt in your mouth onions with a “kiss of smoke”

Does anything say whimsical French touch like this subtle garnish on a garnish?

Susan’s own take on her enviable job of bringing the French culinary life, “in all its elegant and sometimes smoky glory” to readers and cooks around the world has made her a popular and highly esteemed author. Here she introduces readers step by step into the French grilling world with an astonishing variety of rustic-refined dishes and information. Is shows even though not in a literal sense, that Susan “spent 10,000 more hours on research than she used.”

And with the French, it all comes back to simplicity — here a tomato on a piece of grilled bread

“The French invented barbecue,” Susan says. “Since the early Gauls, who hunted in the lush forests of Brittany, Normandy, and the Loire Valley, then returned to the village to roast their prize from labarbe à la queue(head to tail), the French have been perfecting their grilling for centuries, and are only now beginning to celebrate their traditional skill.”

Ohhh. chicken Wings with Herbs de Provence from the FRENCH GRILL book

The Flourless Chocolate Cake that goes together in minutes and bakes on the grill is so regal and dense and rich it is a miracle it takes minutes to prepare. Chicken Crapaudine (flattened and seasoned with pepper), to the slices of winter squash drizzled with maple syrup is so original and yet so natural it appears as an instant classic. There is also The Best Burger You Ever Ate (with Camembert and apples), Baby Back Ribs that take less than 30 minutes.

Elegant. Rich. The Flourless chocolate Cake on the Grill

The French grill simply, and the 125 recipes here are straightforward and do-able, and work on or off the grill. Loomis shows how to prepare an entire meal over the grill, from amuse-bouches(appetizers) to dessert, while still entertaining your guests. Fifty full-color photographs by Francis Hammond accompany the recipes.

Little Spice Cookies from FRENCH GRILL cookbook

Loomis has had years of experience cooking and writing about French cuisine. We admire and agree with her notion that, “dishes are regional. Politically drawn borders don’t mean anything when you’re studying cuisine. There are 13 instead of 22 regions in France actually. However, what is true in her experience is that the French favor using few spices and using them well, love shopping in a farmers market and have remembered how to “stay out of the way of ingredients.”

Beef Brochettes with Zucchini from FRENCH GRILL cookbook

She shares her wisdom in each recipe, including astuces—tips and tricks—as well as current French grilling trends and recipes from her favorite French restaurants that have embraced French barbecue. She shows how to incorporate classic French ingredients, like lamb and pork, cod and chicken, as well as vegetables and fruits, with favorite French flavors, such as vanilla, curry, mustard, Herbes de Provence, and spices from North Africa. French grilling is ideal for vegetarians, even vegans, since the French grill vegetables, fruit, and fish as often as meat, and Loomis includes plenty of recipes for all palates and tastes:

Spiced Melon Salad
Potatoes with Onions and Maple Syrup
Drunken Lobster
Garlic Polenta with Olives
Flourless Chocolate Cake on the Grill

About the Author:Susan Herrmann Loomis, an award-winning journalist and cookbook author, has been featured in TheNew York Times, Bon Appetit, Food & Wine, and Cooking Light. She is the author of numerous cookbooks, including On Rue Tatinand In a French Kitchen. She lives in a restored twelfth-century convent in Louviers, Normandy, where she owns and operates the cooking school On Rue Tatin, named by food52 as one of the seven best cooking schools in France.

“I am totally in love with Susan Loomis’s French Grill. It’s a remarkable tome, with voluminous variety, impeccable detail, seasoned advice, and marvelous historical tidbits. I want to make everything in the book, and applaud her from the brilliant range of ingredients and combinations.”

—Patricia Wells, author and cooking school teacher, living between Paris and Provence

More about Susan: //onruetatin.com/

Cleo 3rd Street Launches New Grab & Go

November 13, 2018 Comments Off

(Gerry Furth-Sides, photos of “to-go” courtesy of sbe) sbe’s Cleo Third Street launches a new grab & go window concept, serving Mediterranean street food favorites. We are already major fans of Chef Danny Elmaleh’s cuisine and this is an opportunity to try it or to enjoy it outside the restaurant.

The fast-casual concept is located on the bustling “Third Street neighborhood” of West Hollywood, connected next door to the full-service sbe restaurant located within the Orlando Hotel. The window was created for a quick lunch option and late-night eat for area foot traffic, and as a delivery option via DoorDash. The menu will feature popular Mediterranean street food favorites including a Chicken Gyro, Falafel Gyro, Horiatiki Salata (Greek Salad) and french fries.

Service for the window runs Sunday – Thursday 11 a.m.-10 p.m, and Friday – Saturday 11 a.m. – 3 a.m. and is located at 8384 W 3rd St, Los Angeles, CA 90048.

www.sbe.com Cleo Third Street, 8384 W. 3rd Street, Los Angeles, CA 90048, (323) 579-1600.

Elmaleh was born in Israel and moved with his family to Japan, his mother’s native country, at the age of 9. His parents met while his Israeli-Moroccan father worked for Zim, the cargo shipping company, and spent extended periods in Tokyo. His father’s heritage remained strong, and he opened Japan’s first Moroccan restaurant when the family lived in Kobe, Japan. The oldest of three sons, Elmaleh attended English-language Catholic school, and returned to Jerusalem for his bar mitzvah at the Kotel. (His father, at one point, was the leader of the synagogue in Kobe, one of two in Japan at the time.) After graduating from culinary school, Elmaleh spent almost a year at the famed Ristorante Giannino dal 1899 in Milan, and then came back to Japan to work for a prominent Japanese chef who operated a celebrated French restaurant.

//localfoodeater.com/chef-danny-elmalehs-gutsy-japanese-moroccan-family-favorites-reign-at-cleo-patramoroccan-japanese-chef-danny-elmaleh-cleo-patra/

Chef Danny Elmaleh (Gerry Furth-Sides photo)

Cleo, an award-winning concept from sbe, with locations in Los Angeles, Las Vegas, Miami, New York and the Bahamas. Named after the Egyptian queen, Cleo, helmed by Executive Chef Danny Elmaleh, showcases a modern twist on eastern and southern Mediterranean cuisine. Each Cleo location has its own distinct look and feel to complement its surroundings and encourage a social dining experience, all the while staying true to its’ Mediterranean roots. For more information, please visit www.cleorestaurant.com.

Cleo Third Street (Gerry Furth-Sides photo)

“Must-Go” NEW Gospel Brunch at the House of Blues Anaheim

November 13, 2018 Comments Off

(Gerry Furth-Sides) It ranges from invigorating to revitalizing and the last song at the House of Blues Gospel Brunch at the continually growing Anaheim Gardenwalk said it all, “Oh Happy Day”. In fact, you might be part of the audience to end up on stage waving dancing to celebrate a birthday, according to brunch history. And even without the generous, carefully prepared and delicious food, this is all it takes to explain about why the House of Blues brunch is an all encompassing event, especially during these trying times.

Guests are seated at tables on the floor as well as around the perimeter on a raised level, called “rails.” This gives the room a feeling of being more personal even with the second story balcony ring of tables around the room. ($21 for the main floor, $45 for the special events table and rail seats)

People are invited to get up on the floor and wave their napkins, in true Southern Baptist style, but it is more invigorating entertainment than religious church-going at this event with everyone in the room involved. The MC took a lot of time welcoming the crowd and asking their preferences in style of music. “We Are Family” was the first song, rather than a gospel number, to give an idea of the music.

The crowd was excited when we entered the room and charged up by the time the rousing, talented Soundnation gospel band was up on stage. The mix was wonderful, including families, couples, large teen-age groups. The birthday party group at our table, where we all discovered (synchronistically?) that we each had family experiences Arizona in common. The event is terrific for everyone from single diners at the friendly common tables to large parties for the entire family.

The generous buffet or the band alone is worth going to the brunch at House of Blues. The fruit platter below shows the detail and care of the kitchen. The kitchen at this venue seems closer to the room than the WEHO House of Blues, so that all the dishes are at the right temperature — and quickly replaced when running low.

All the generously portioned popular dishes on the buffet table made a statement. They included juicy sausages, just right-crisped applewood bacon, small roasted spicy roasted potatoes, smoked BBQ chicken, a tub of steaming chicken jambalaya and biscuits served with separate gravy and honey.

The carving station has a corner place of honor under a spotlight. The young man serving was only too happy to help with end pieces. Around the corner from him right was a performance omelette bar with friendly cooks at your service. Guests could choose their own omelette ingredients from a variety of enticing ingredients. Next to the carving table were desserts, including a luscious tub of whipped cream for the bourbon bread pudding.

And like any good southern host, the staff is there when you needed them, and also frequently moved by to fill bottomless mimosa and water glassed. There’s a bar and one good add-on option is the bottomless mimosas for $15.The all-you-can-eat brunch stations are open before the show and during the show as well.

The rousing, entertaining event was so powerful it made everyone in the room forget that we were the midst of California firestorms, mass murder and national political fights. Times were different when the first House of Blues in LA opened on Sunset boulevard in West Hollywood. As a Frommer Guide writer, I was among the first to be a guest, and turned out to be a VIP friend of this wonderful place filled with primitive art. I even had a plate from the restaurant and used it for dinner the night before.

The first LA House of Blues Gospel Brunch had church groups performing

The new Anaheim venue is more a personal and smaller space – the WEHO room was so big it had dramatic wall that opened the two parts up for concert groups.

House of Blues, Anaheim GardenWalk, Please see //www.house of blues.com for more detailed information. Contact lisamarieebright@livenation.com for group rates. There is the alternative House of Blues restaurant for meals at this venue, too. And complimentary, easy accessible parking! The LIVE NATION updated made the House of Blues a bit less artistic and more commercial but it also made it more accessible and personal and welcoming.

Upper West’s Nick Shipp Shows off Northern Mexico Cuisine with Mezcal and Tequila

November 12, 2018 Comments Off

Nuestra Soledad, Angelisco Tequila, Total for Siempre and Agave de Cortes!

(Gerry Furth-Sides) Chef Nick Shipp goes all out to trail blaze dishes from his big, wild Texas imagination. And they are going to appear on his table only once inside the glassed-in front private room . “Too much work to do on a regular basis,” he laughs at every event. So at this point no one but the old regulars fit into the Upper West wine and spirits tastings that began with a small group when the restaurant started. The upcoming one is sold out almost before the announcement is made for it before the end of the meal of the one going on.

The Paloma Tequila Cocktail

This evening we started with our favorite of the evening, the Sweet Potato & Chorizo with a soft-poached egg and smoked maple syrup. It was paired with Angelisco Tequila Blanco. The dish makes a statement with its variety of unusual textures and Spanish-inspired Texas flavors.

Next on the Nick’s menu was the Texas Red Fish, or Red Drum, poached in coconut milk and embellished with burnt pineapple sala vera cruz, avocado puree and frito granola. The Texas Red Fish is a very special fish, explained Chef Nick. It turns out to be perhaps the most sought after game fish in the bays of the Gulf Coast. This a stealthy hunter found throughout the Texas Coastal Bend puts up an aggressive fight when hooked and is known for its excellent, substantial meat.The Texas Red fish was paired with Mezcal Nuestra Soledad.

Texas Red Fish poached in coconut milk

Broken Arrow Ranch Elk Enchilada incorporated elk chili, smoked tortilla sauce, green pico and cella cheese – all especially imported from Texas for the event. It was beautifully paired with Sotol Por Siempre.

Preparing the Broken Arrow Ranch Elk Enchilada

Broken Arrow Ranch Elk Enchilada filled with elk chili, smoked tortilla sauce, green pico and cella cheese

A vegetarian dish followed, revved up with Angelisco Tequila Reposado. Fajitas took on a new meaning with Chef Nick’s version that was comprised of Mexican crispy rice, refried beans, roasted peppers on a “whipped tortilla” that is classically made in the Mexican style .with a thin, flat pancake of cornmeal or flour, eaten hot or cold, typically with a savory filling. Nick added some of the fabulous Broken Arrow Ranch Elk to it. And it worked. The dish was paired with a clear-tasting Angelisco Tequila Reposado.

Fajitas with a whipped tortilla bed

Dessert was a light and spring-like Strawberry Margatira Flan with strawberry sorbet, salt and lime, paired with Agave de Cortez Mezcal Jovan.

Strawberry Margarita Flan

History Behind Mimi’s Cafe Veteran’s Honor on November 11

November 8, 2018 Comments Off

Mimi’s Cafe server Lauren

(Gerry Furth-Sides) Mimi’s Cafe honors the veteran’s day for a special reason. Founded in 1978 by Arthur Simms, who was stationed in France during World War II, Mimi’s is a neighborhood cafe offering fresh, hand-prepared American-French comfort food and bistro classics for breakfast all day, lunch, dinner and special celebrations.

Mimi’s Cafe will be saluting active duty military personnel and veterans on Veteran’s Day, November 11 with a complimentary entree from a special menu all day. Why does this have special meaning? Founder Arthur J. Simms was stationed in France during World War II. He named the restaurant after a French woman he met in a party after the liberation of the country. Simms, who happened to headed the commissary at MGM Studios in the 1950s, his son Thomas Simms, Brian Taylor, and Paul Kurz opened the first Mimi’s Cafe in December 1978.

Honorees with a military ID can choose from any of the below menu items with the purchase of a non-alcoholic beverage:

Slow-Roasted Turkey entree
Brioche Cheeseburger
Asian Chicken Salad
Brioche French Toast
Breakfast Tacos
Four Buttermilk Griddlecakes

The Brioche Cheeseburger was our favorite (and only $10.79) and are pleased to see it on the menu. The pillowy bun is just the right texture for the beef and lettuce, tomatoes, red onions, thousand island dressing and pickles inside. The diner has choice of cheese. Lauren recommended the cheddar and it was perfect. The burgers are 100% USDA all-American, premium-cut beef. The “very California coastal” addition is the offer to substitute a Veggie Patty for the beef. Burgers include choice of thin-cut, crispy fries that are all done evenly and cooked perfectly; Petite Home salad. Other very American additions include cheese, avocado or two strips of bacon.

The table loved the french baguettes that arrived with little tubs of butter. Crusty on the outside and airy on the inside, it works with a cup of coffee or a great starter to a meal.

French baguettes with tubs of butter

French Pot Roast at Mimi’s Cafe

spinach with garlic

Other French-inspired Classic include Quiche Lorraine with hickory-smoked bacon, aged parmesan, swiss and green onions, served with a House salad ($10.49). There is also a more Italian Florentine version with fresh spinach, tomatoes, aged parmesan and Swiss cheese. Mimi’s Meatloaf is topped with a red wine shallot sauce and served with a choice of two sides ($12.69).

The French Onion Soup was the least successful of the French-inspired dishes although to its credit, the soup did not leave a salty aftertaste at all. However, the cheese was gluey and the soup itself

More successful are the pumpkin seasonal treats now making way for winter holiday fare. We loved the pumpkin latte, which had hints of the fall season without being overly sweet. Muffins and madeleines are also on this menu. The pumpkin treats available through November 11 feature Pumpkin Spice Latte, Pumpkin Harvest Grande Griddlecakes, Pumpkin Crème Muffin and Pumpkin Pie Cheesecake, paired with a Salted Caramel Mimosa, all available through Nov. 11.

One of the most interesting items on the menu is in the dessert section, the carrot cake madeleines. Sadly, they were out when we visited. The Cooking Apprentice, Grace Clerc, loved them so much, however, that she has a recipe for her own version available on her website. //thecookingapprentice.com/2018/03/02/mimis-cafe-carrot-cake-madeleines-my-rendition/

Madeleines are little cakelike cookies that are baked in special molds that give them a delicate shell shape. According to one story the name “Madeleine” was given to the cookies by Louis XV to honor his father in-law’s cook Madeleine Paulmier. Louis first tasted them at the Chateau Commercy in Lorraine in 1755.

Now owned by Dallas-based Le Duff America Inc., the North American subsidiary of global bakery-cafe leader Groupe Le Duff, headquartered in Rennes, France, Mimi’s has 82 locations in 16 U.S. states. Mimi’s sources the freshest ingredients for scratch-made French bistro classics and American comfort food. A full menu and more information is available at //www.mimiscafe.com.

Mimi’s celebrates American holidays as well. The restaurant is open on Thanksgiving offering a full meal at affordable prices. Please see website for more information.

Thanksgiving table at Mimi’s Cafe 2018

First-ever Los Angeles Coffee Festival November 9-11

November 8, 2018 Comments Off

The first-ever. 3-day Los Angeles Coffee Festival takes place from Friday, November 9 to Sunday November 11 at The Magic Box @ The Reef. The event will feature a number of elements for coffee geeks and foodies alike, including a Coffee Cocktail Bar, Latte Art Live, and The Lab, as well as the Ultimate Food Experience, The Kitchen, Street Food Market, and more. Some of the hottest names in the LA Coffee and Food Scene will be a part of this inaugural event, including Triniti, Pollen, Stumptown, Bluestone Lane, Mad Lab as well as 55+ other incredible vendors.

A collaboration with coffee liqueur heavyweight Mr Black and vodka supremo Grey Goose is responsible for the Coffee Cocktail Bar – serving rich, indulgent and creamy cocktails that are high in buzz. In the words of the event directors, “just like an incredible cup of coffee, the perfect cocktail requires balance, relying on a delicate combination of flavors, aromas and mouthfeel.” To ensure that the event cocktails strike that balance, the directors are working with Mr Black Cold Press Coffee Liqueur.

The menu includes:

GG Espresso Martini
Grey Goose La Vanille, LC Cold-Spresso, Mr. Black, Saline, Chai Tea Conc.

Turbo Coffee
GG Original, Mr. Black, Tonic

Latte Art is another attraction, surprising in its sophistication and wild popularity. The inter-active zone will include some of the finest artists seen on Instagram and at competitions, including Dritan Alsela, Dhan Tamang, the UK Latte Art Champion since 2013, Lem Butler, 2016 USBC Champion, and Luke Shilling, Australian Latte Art Finalist. These legends will be creating the Phoenix, rosetta or swan, and many more designs. And there will be demonstrations explaining the art form.

Friday November 9

11.45am | Creative Latte Art with Angie Chun and Ryan Park
1.15pm | Varieties of Freepour with Steve Joonhyung Kim
2.00pm | Plant-Based Latte Art Showcase with Califia Farms
2.45pm | #UjaeStyle with Ujae Lee

4.00pm-6.00pm | Coffee Mixologists L.A. ALLSTARS Takeover

Saturday November 10

10.15am | What is Latte Art? with Joseph W. Gonzalez
11.00am | Creative Latte Art with Angie Chun and Ryan Park
11.45 | Starting with Basics with Chase Davis Nissen
12.30 | A Guide to Latte Art Competitions: How to Pour for Points with Lance Hendrick (Intermediate to advanced level)
1.15pm | Plant-Based Latte Art Showcase with Califia Farms
2.00pm | Latte Art Coaching Session with Barista Dritan Alsela
2.45pm | #UjaeStyle with Ujae Lee
3.15pm | Latte Art Showcase with Dee Traylor

4.30pm-6.30pm | Coffee Mixologists L.A. ALLSTARS Takeover

Sunday November 11

10.15am |How to Elevate your Latte Art: Flow Dynamics/Lance Hendrick
11.00am | Everything from Basic Latte Art to Teddy Bears with Joseph W. Gonzalez
11.45am | East Coast vs. West Coast Head-to-Head Throwdown
1.15pm | Plant-Based Latte Art Showcase with Califia Farms
2.00pm | Latte Art Coaching Session with Barista Dritan Alsela

2.45pm-Close | Coffee Mixolo

In addition to the coffee and food components, the festival incorporates music, art, film and philanthropy the way. After years of successfully bringing custom coffee culture festivals to London, Amsterdam, Cape Town, South Africa and New York City, Jeffrey Young, founder of the international festival does knew he wanted to host an event in the heart of Downtown Los Angeles, in a thriving arts community.

Additionally, 10% of the festival’s profits will be donated to Project Waterfall, who has partnered with NYC-based charity: water to deliver life-changing water projects in coffee-growing regions. Since 2011, Project Waterfall has raised over $1.5 million, bringing clean water to more than 37,000 people across seven countries. Find out more about Project Waterfall at projectwaterfall.org and charity: water at charitywater.org.

A Bold TASTE OF ISRAEL in Los Angeles

November 3, 2018 Comments Off

2016-03-20 17.29.00

(Gerry Furth-Sides) The first Taste of Israel Food and Wine Festival at the Majestic in downtown Los Angeles, was as wild as a bus ride in Tel Aviv. For starters, being Los Angeles on the Pacific Rim, sushi was one of the busiest booths. And with Los Angeles bordering Baja, David Slatkin offered tacos. All the food and wines were kosher.

Chef David Slatkin

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Kosher sushi from Cafe Sushi

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Our renowned cookbook writer friend, Faye Levy, noted that, “The dominant style of the dishes was Sephardi, with the exception perhaps of the salmon pastrami from Chefs Erez Levy and Richard Lauter of Savore Cuisine, the challah pudding made by Alain Cohen of Got Kosher?

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There was a frenzy of activity in the booth of Shaul Ben Haderet (also spelled Ben Aderet) of The Blue Rooster Restaurant in Tel Aviv, who came to Los Angeles for this event.

Chef Alain Cohen, who is known for his French- Tunisian cuisine, served “boulettes de ma mere”–meatballs made using his mother’s recipe–on a bed of couscous. Preserved lemon added a rich zest to the tuna filling of his Tunisian fricassee sandwich in his house-baked pretzel rolls. For dessert there was Cohen’s tasty challah bread pudding, made from his house-baked challah. 2016-03-20 16.30.00

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Chef Ben Haderet handmade spinach “burik” one by one; he spooned seasoned cooked spinach onto each square of dough, broke an egg on top, twisted the dough into a bundle and fried it until the pastry was crisp and the egg was cooked like a poached egg.

2016-03-20 17.13.36 Chef Ben Haderet described contemporary Israeli cooking as “taking our grandmothers’ dishes and upgrade them – with bold-flavors.”

Hummus m’sabbacha was also featured at the booth of Hummus Bar & Grill where Chef Ofir Arbel layered chickpeas and tahini with smoky grilled eggplant, diced semi-hot red chiles and small cubes of cooked beef, and served the rich appetizer in a glass.

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