Gerry Furth-Sides Archives - Page 53 of 82

South City Fried Chicken: the Best of Americana

July 31, 2018 Comments Off

(Gerry Furth-Sides, photos courtesy South City Fried Chicken except noted). We love everything about the phenomenally talented and hospitable team at Preux & Proper, so we were eager to try sibling South City Fried Chicken, an easy walk of a block or so apart on Spring Street DTLA.

The FOOD HALL has a daunting name (think the chaotic, gentrified Central Market) but is actually an inviting, just-right size double storefront space with soaring, open ceilings and a variety of ethnic food performance kitchens.

Community-minded, a discount is offered to all first-responders who walk in the big, open wide door.

Fried chicken seems to be the current “darling” of food these days. It is also one of the five most popular foods in the world. So, along with just about everyone else, I love fried chicken. And it is the one thing I really know how to cook, learned from my passionate European cook mom. Legendary dancer Paula Kelly, in fact, claimed it was “the best-fried chicken I ever ate” when I served it in the Beverly Hills Hilton green room one year at the Jimmy Awards.

Chef Sammy Monsour in the kitchen

Fried chicken alone embodies a collection of great American culinary stories as told through regional specialties. It all started in the United States with the Scots, who had a tradition of deep frying chicken in fat as far back as the middle ages (The English baked or boiled their chicken.) Later Scottish immigrants who moved to the southern United States made fried chicken a common staple, especially since it traveled so well before refrigeration. African slaves who became cooks in southern households enriched the flavors with their own seasonings and spices.

Fried chicken in all its forms continues to be one of Americans’ top five favorite dishes, and served for summer holidays, Sunday dinner or.. anytime. Coleslaw and potato salad, with biscuits just out of the oven, are classic side dishes.

South City Fried Chicken Sandwich

Asians have their own version, called a Crispy fried chicken, a standard dish in the Cantonese cuisine of southern China and Hong Kong. The white meat of a chicken is fried so that the skin is extremely crunchy, but the white meat is relatively tender. Pepper salt, and prawn crackers, fried separately, are served with it. The dish is eaten at night and served at weddings.

Korean fried chicken or seasoned chicken is eaten as fast food, snack food or bar food served with pickled radishes, beer, and soju. Small chickens are fried whole then cut up. With larger American chickens, only wings and drumsticks are used. Fat is removed from the skin so that the coating fries up as crackly-thin and then seasoned. For details, please see Duff Goldman’s website, which also shares his way to fry chicken perfectly: //www.ergochef.com/blog/history-of-fried-chicken-spotlight-on-chef-duff-goldman/

Daisy – Cheery and ready to answer all questions about South City Fried chicken sandwiches

The Austro-Hungarian version my mom taught me starts by removing the skin, then replacing it with a flour, seasoned breadcrumb and egg wash coating before frying. Using Asian panko made of rice flour adds a new crunchy twist. We loved it at home, served with homemade French Fries and coleslaw. That is until my mom read an article listing the demerits of fried food. I must say that her seasoned, baked chicken and (horizontally), potatoes were a surprisingly fantastic substitute.

Here, the short but sweet South City Fried Chicken menu was created after owner/operator Joshua Kopel and Executive Chef-partner, Sammy spent a year on the road “getting in touch with their roots and cultivating the essence of Southern cuisine.”

Charismatic Chef Sammy, a third-generation chef who grew up in his father’s kitchen in Chapel Hill, NC. Monsour’s food reflects his classical training at the CIA, his Lebanese ancestry, and his Southern roots. The sandwiches reflect this goal.

Chef-partner, Sammy Monsour. (Gerry Furth-Sides photo)

“Southern Scratch Cooking” defines the South City Fried Chicken kitchen, and the Fried Chicken sandwiches, “from dill pickles to the collard green kimchi,” explains Chef-partner, Sammy Monsour. //www.southcityfriedchicken.com

The first part of the menu is made up of Chapel Hill; Greenville; Birmingham and New Orleans. The second half entitled, “Let’s Spice Things Up” is thoughtfully listed from “hot” to “hottest”! The Miami features jerk spice, the Austin layers Javi’s tia’s hot sauce into the chicken

The CHAPEL HILL, NC: pop’s slaw, house pickles, jenny’s pimento cheese, crispy tar heel country ham ($13.99)

The South City Fried Chicken CHAPEL HILL, NC Sandwich

The Greenville, SC: duke’s mayonnaise, house smoked chicken bacon, gruyere, shaved baby iceberg, heirloom tomato, bo-spice ($13.99) Bo is shown below and served us our sandwich. The special spice in his namesake sauce? Paprika.

The South City Fried Chicken GREENVILLE, SC:

Bo serves up the “Greenville” of house-smoked chicken bacon,

South City Fried Chicken sandwiches combine just about every side dish, seasoning, and spice known to this dish. Each one honors the tradition and ingredients representative of specific “city in the south”.

BIRMINGHAM, AL: Alabama white, hickory smoked onions, horseradish chimichurri, Tillamook cheddar ($12.99)

The Birmingham, AL sandwich

LOUISVILLE, KY: pepper jelly, bourbon barrel aged green hot, poblano butter ($11.99)

City Fried Chicken The Louisville

The NEW ORLEANS, LA creole remoulade, cajun spice, Thai basil, fried egg, collard green kimchi, Comprised of Cajun spice straight from Emeril Lagasse’s recipe book, so revered by Chef Sammy that at age 13 he spent hours standing in line to have his book signed and shake the iconic Chef’s hand.

The New Orleans Sandwich

The Miami, FL: jerk spice, lemongrass remoulade, mint, jalapeno, lime, shaved baby iceberg, heirloom tomato ($12.99)

The Austin, TX: Rojo bean hummus, burrata, Javi’s tia’s hot sauce, pickled radish, cilantro, blue corn tortilla crumble, heirloom tomato ($13.99)

The South City Fried Chicken AUSTIN, TX sandwich

The Nashville, TN: Nashville hothouse pickles, cookout slaw choose I hot/xxx / reaper ($11.99)

The Nashville, TN at South City Fried Chicken

And for dessert, a “DoleWhip soft serve — it looks small but it is just the right fish!

South City Fried Chicken, DTLA, 724 South Spring Street, Los Angeles, CA, 90014, 213-278-0008. Hours: 12-9 daily.

For a description of other fried chicken types that mostly leave out the solid crunch appeal of the classic, please see: //www.thrillist.com/eat/nation/all-the-different-styles-of-fried-chicken-thrillist-nation

Masterpiece Mezze Theatre at Jordanian OASIS MEDITERRANEAN Restaurant

July 30, 2018 Comments Off

Son Hanny runs the front of the house at OASIS MEDITERRANEAN Restaurant

(Gerry Furth-Sides) “Oasis” is defined as a fertile spot in a desert where water is found,” and it fits Oasis (Mediterranean) Restaurant on a corner of La Cienega so unremarkable in the flow of traffic you can easily drive right by this culinary treasure.

This does not bother affable chef-owner, Ahmad Abulfeilat, whose superb food has already drawn a following for his elaborate spreads that qualify as food theatre. Abulfeilat, who resembles a young Topol both in looks and nature, accurately uses the description, “Mediterranean” here for his landlocked Jordanian eatery because the classic dishes on his menu are well known throughout the area called, “Bilad al-Sham,” which includes Syria, Lebanon, Jordan, and Palestine.

Mezzo tasting of the sea brine: olives and pickles

Chef Ahmad was born and raised in Karak, Jordan, considered the most progressive country in the region. It is, he reported to us with a smile,” a nation “where every nationality gets along, ” Son Hanny runs the front of the house running smoothly, and keeps the business in the family.

The Abufeilat family

OASiS food is as solid and approachable as Chef Abufeilat The elegant food is as pampered in the kitchen as in his own home, with his personal interpretation of mother’s classic recipes. The slow-cooked method earns the label, Twagen, in the middle east. The result is deeply layered flavors, largely influenced by bay leaves and cardamom flavors.

Abulfeilat welcomes guests with classic Arabic hospitality, considered the best in the world. White tablecloths and sun-colored napkins cover tables that easily accommodate different size groups in a spiffy open space. Mezze dishes can fill a banquet table, as they do here.

They may fall into the category of “Mediterranean,” but Chef Abulfeilat offers his spin on them. Fava beans are added to his Jordanian garbanzo bean hummus, for example. Chef Abulfeilat’s own take on it – three days in the making because he makes his own ghee ingredient – is to top it with beef and/or pine nuts dipped in ghee. The different variations are below.

Sesame seeds coating the rich, moist Falafel, are one of the chef’s own touches. A little pitcher holds tahini sauce for dipping.

Pastries include spiraled cheese rolls filled with feta and cream cheese and spinach pies that are tangy with sumac and lemon juice. They are just as flaky on the outside and dense with velvety cheese, as the picture looks.

Half-moon-shaped turnovers pinched at the edges, samboosa are filled with beef, lamb and pine nuts. They are fried in middle-eastern style. The kitchen can also bake them on request, representative of Chef Abulfeilat adjusting his food for the lighter California palate.

Rich Babaganoush tastes of the fire-roasting that the eggplant starts out with on the stove.

Spinach pies, similar to Greek spanakopita are a delight even as a leftover for breakfast the next day. The flakiness of the shell just melts into the spinach with each bite.

Oasis Mediterranean Cuisine, 1663 S. La Cienega Blvd., Pico-Robertson; (310) 276-2747, gooasisla.com. Mon.-Wed., 11 AM-9 PM.; Thu.-Sat., 11 AM- 10 PM.

Save the (Jewish) Deli Month (Aug 1 -31)

July 30, 2018 Comments Off

(Gerry Furth-Sides) The third annual, nationwide National Deli Month returns to celebrate the dwindling number of New York style delis with special menus and a reason to put the spotlight on them. The idea is to bring renewed attention to their unique and truly American businesses for the month of August.

National Deli Month runs Aug. 1-31. For locations, menus and charities, visitwww.delimonth.com.

Participating delis across the country will be offering special three-course, prix fixe menus that not only provide a chance to try a number of outstanding traditional deli dishes but also give a portion of each meal sold to a charity in that community.

Founded in 2016 through a collaboration of Kenny & Ziggy’s New York Delicatessen & Restaurant owner Ziggy Gruber in Houston, Texas, and Jay Parker, owner of Ben’s Best Deli in Rego Park, New York, National Deli Month celebrates the great American heritage of New York-style delicatessens, plus raises money for charitable organizations in all their communities.

The number of participating delis and locations has grown to more than 30 deli locations on both coasts as well as cities in between. For a full list of locations and delis, visit www.delimonth.com.

Brent’s Delicatessen & Restaurant, located in Northridge and West Lake Village. Run by the same family since 1969 – and now in a second generation – both delis will be raising money for the Los Angeles Jewish Home for the Aging. Brent’s Deli in Northridge originally opened in 1967. In 1969, Ron Peskin and his wife, Patricia, took over two years later – “a real risk” as Peskin always makes mention. They opened a second location in Westlake with a long-time employee as a partner. Since the day it opened, the roomy, friendly place seemed as though it had been there forever. Ron’s son Brent, daughter Cari and son-in-law Marc, run the business.

Brent Deli in Westlake (photo courtesy of Brent’s)

The original location in Northridge is in an unassuming strip mall. When we got there the first time ten years ago, not knowing they close at 8:30 on Saturday evening, they welcomed us inside,e and said they would make an order for us to take away while they were cleaning up. We’ve been fans ever since.

Factor’s Famous Deli (Beverly Hills “adjacent”) Abe and Esther Factor opened the Pico-Robertson deli in 1948. In 1969, Holocaust survivor Herman Markowitz bought the deli and ran it until he died in the ’70s and stayed in the family when his daughters, Suzee and Susan took over – and you can be sure they are overlooking the service in-house and at every party. 70th anniversary. Sprawling rooms filled with comfy red booths on the window walls, lighting that is easy on the eye and celebrity photos make the place as inviting as ever. It will be raising money for the Museum of Tolerance, their exclusive catering client.

The place is spacious, very quiet and the staff impersonal these days. The updated “lighter” concept of the sandwich is an appetizer “slider” ($7), offered with a choice of pastrami (shown below), corned beef or turkey, with fried potato bits on the side. A small container of Russian dressing makes it a Reuben sandwich.

Factor’s pastami slider or Reuben sandwich

Other participants (to date) for this year include 3G’s Gourmet Deli & Restaurant in Delray, Florida; Attman’s Deli with locations in Baltimore and Potomac, Maryland; Famous 4^th Street Delicatessen in Philadelphia, Pennsylvania; Hobby’s Delicatessen & Restaurant in Newark, New Jersey; Kenny & Ziggy’s New York Delicatessen Restaurant with two locations in Houston, Texas; Manny’s in Chicago, Illinois; Mile End Deli in Brooklyn, New York; Nashville Deli in Nashville, Tennessee; Pomperdale in Fort Lauderdale, Florida; Hymie’s Merion Delicatessen & Restaurant in Philadelphia, Pennsylvania; Ruven’s Restaurant in Delray Beach, Florida; Ben’s Kosher Deli with six locations in New York and one in Boca Raton, Florida; Corky & Lenny’s Restaurant Deli in Woodmere Village, Ohio; Gourmet Deli House in Lake Worth, Florida; Bagel Snack in Pompano Beach, Florida; and Sarge’s Deli in New York, New York. Additional delis are being added.

Three years ago, the wonderful, lively documentary film, “Deli Man,” raised the alarm on how delicatessens, an integral part of every Jewish community in the first half of the 20^th Century, are rapidly disappearing.

The excellent book, Save the Deli by David Sax tells the story on an international level. //localfoodeater.com/save-the-deli-the-definitive-book-on-international-delis/

Save the Deli by David Sax tells the story of the marvelous Deli’s and their international demise

Since then, more have closed, including the 67-year-old Time Deli in San Jose, Calif., the famed Carnegie Deli, open since 1937 in New York, the 51-year-old Jack’s Deli in Philadelphia and the Lenny’s Deli on Baltimore’s Corned Beef Row. Most recently in July is the closing of National Deli Month co-founder, Ben’s Best in New York.

A Summer Must Ethnic Read: Atlas of Empires

July 28, 2018 Comments Off

(Gerry Furth-Sides) In Atlas of Empires: The World’s Civilizations from Ancient Times to Today, author Peter Davidson, presents a broad historical overview of how empires rise and fall. It provides a wonderful backdrop for cultural history as well, and how ethnic cuisines have been created in each empire, and how they link to each other. Event information is pinpointed to the location it occurred on the 60 colorful maps. The book is available in hard/soft cover and kindle. Please find more detail on // www.FoxChapelPublishing.com.

Maps showing countries at the different point of their growth

A clear, insightful writer who has done his research, Davidson’s work for the History Channel prompts him to write in a visual way. Still, Atlas of Empires is definitely a reference book, a big gulp of a reference book. So we were happy to use the Atlas and The Rise and Fall of Genghis Khan book as a thorough //localfoodeater.com/must-visit-genghis-khan-exhibit-at-ronald-reagan-library/ way of comparing the story of the often misunderstood Mongolian Empire now that new information is available to researchers. Both the books and the exhibit at the Ronald Reagan library corroborate each other for a fuller story.

The 60 colorful and well thought out choice of maps illustrate each of the empires’ territories at different stages of their existence. They can be quite startling and a lesson in themselves. The maps are categorized into themes to show the various reasons for growth and demise at various times.

These include empires that are based on War and (keeping the) Peace; the empire that bridged the classical world and the ancient one; empires built on Faith; Empires that were built on the Horse (Mongols) and on isolationism.

Other categories include the first global empires, the first empire nations, empires based on industrial capitalism and empires based on philosophies (the USA, The Soviet Union, and the European Union).

In each section, Davidson takes on a comparative look at government and society, wealth and technology, war and military force, and religious beliefs. He provides insight into how the socio-political and cultural legacies of these empires are felt today.

Atlas of Empires is not only a reference book but a thought-provoking overview and reasons for history. Early empires of the Sumerians and the Pharaohs are examined not only from a political point of view but from their politics, literature, technology, and place in the international events taking place around them. Davidson illustrates how empires are created and organized, how their legacy was handled by later empires and how their influence is still felt in modern times.

Davidson also adds analyses of past empires in terms of what may lie ahead in the future for empires in the current globalized world. It allows us to step far back into time as well as understand the changing landscape today.

Peter Davidson’s love of history is reflected in his far-ranging work as a restorer of antiquities from around the world, a writer and director of History Channel documentaries on World War II, and a tutor on the Politics, Philosophy and History degree at Birkbeck College, University of London.

Davidson is is the author of another intriguing book based on concepts, The Idea of North. Not only is “north” the point we look for on a map to orient ourselves, it is also the direction taken throughout history by the adventurous, the curious, the solitary, and the foolhardy. Based in the North himself, Peter Davidson, in, explores the very concept of “north” through painting, legend, and literature. He is the co-author of Milestones of Civilization.

A Must Attend: Angeleno’s Live & Dine LA 2018

July 25, 2018 Comments Off

(Gerry Furth-Sides) Angeleno‘s annual Live & Dine LA honors the city’s most distinguished chefs and restaurateurs that continue to shape and evolve L.A.’s ethnic culinary scene. With the luxe Fairmont Miramar Hotel & Bungalows at the foot of Wilshire across from the ocean as a background, the event continues to be one of the year’s best because the restaurants being honored to want to shine during their year in the spotlight and they go all out. It’s the best way to sample a top restaurant’s food and meet the chef at the same time.

This event sells out quickly. For tickets and details, please see //Tickets available at //www.livedinela.eventbrite.com

CLEO restaurant

Abundant and varied culinary indulgences and refreshing libations make for a memorable evening. Luxury lounges and unique tasting experiences fill the entire hotel front, which last from the last sun of the afternoon to nighttime under the stars under the Fairmont’s iconic (and romantic) fig tree.

Guests will be treated to exclusive culinary demonstrations prepared by award-winning chefs, which will be paired with delicious wines and artisanal cocktails.

Chef Tony and Chef An and their signature Bún châ

Sponsors of the 2018 event include Fairmont Miramar Hotel & Bungalows, Hornburg Jaguar Land Rover Santa Monica, CBS 2, KCAL 9, Italy-America Chamber of Commerce West, and non-profit partner City of Hope.

All guests must be 21+. Sorry, no pets allowed. The event organizers ask that guest lease consider arriving by Uber or Lyft.

The photos below from past years tell the story best.

Moroccan -Japanese, French-Trained Chef Danny Elmaleh

July 24, 2018 Comments Off

Executive Danny Elmaleh’s food is perfect for both the spiffy, high-end Cleo international sbe restaurants, including new establishments in the Bahamas and in Kuwait and in a more casual atmosphere, such as Mizlala. His intriguing, bold menus feature sharing plates that also work alone to beautifully combine for a meal of veggies and protein; kebabs; tangines, and desserts.

Congenial Chef Danny was born and raised in Haifa, Israel. Hs is of Moroccan descent on his father’s side and Japanese on his mother’s side. At the age of 10, the family moved to Kobe, Japan (his dad is of Moroccan descent; his mom is Japanese). There, Simon Emaleh was chef-owner of the town’s first Moroccan restaurant in 1985.

It was the the time of Japanese high rollers in the 1980s and early ’90s. Adventuresome Japanese diners were seeking out authentic experiences So the Kobe-based Moroccan restaurant proved to be a hit as soon as it opened, serving classic dishes and dressing the waitstaff in traditional Moroccan garb.

It took the Great Hanchin earthquake that destroyed most of Kobe in 1995 to force Elmaleh out of business, and move to the U.S. Synchronistically, the same scenario was going on in LA at the time, which had four thriving Moroccan restaurants with entertainment in the 80’s. That number has now dwindled down from lack of interest to Koutoubia in West L.A.

Meanwhile, Chef Danny earned his degree as a classically trained chef from the Culinary Institute of America in 1995. He rounded out his training at Club Med in Israel, followed by work on an Israeli cruise line. The chef became fluent in Hebrew, Arabic, Japanese and French.

When Simon moved to California, he opened a more modest restaurant in the Plaza d’ Oro mall in Encino, where Danny and his brother also worked. It was here that Danny’s interest took root in his Moroccan heritage. Simon’s Cafe moved to Sepulveda in Sherman Oaks café in 2004, continuing to be a success for an additional ten years.

When Simon retired a few years ago, Danny took over and updated the menu. His own friendly wife, Justine is a proprietor. Chef Danny revamped the menu and changed the name to Mizlala. In Hebrew, the name translates to “snack bar.” However, it comes from a word meaning “to eat a lot,” or maybe “to overeat”. But the dishes on this menu are so light and filled with bold flavors, you can indeed eat a lot without overeating.

Crispy Artichoke Hummus with Salsa verde, greek yogurt on the new Cleo menu

Mizlala Signature Five Olive Relish Hummus with oregano, vin rouge vinegar, marinated peppers

Some of the dishes overlap Cleo and Mizlala, although with variations. The twist on a twist on brussel sprouts and fried chicken are two of them.

Hazelnuts, fresno chilies, and particularly the orange and sherry makes the shaved Brussel Sprouts dance

Moroccan Fried Chicken, prepared with apricot mustard, harissa aioli, spiced duck fat and served with dill chips.

Elmaleh’s work honors the best of his associations with Los Angeles masters, French Josiah Citrin and Japanese. Additionally, he put in considerable time in upscale kitchens such as Ristorante Giannino in Milan and Cleo in Hollywood.

Chef Josiah Citrin

Japanese Chef, Katsuya Uechi of the famed Katsuya Sushi restaurants.

We asked the chef what his favorite dishes were growing up. His answer,”My Moroccan grandmother would make cous cous from scratch, amongst other specialty dishes as I grew up in Israel. It was always a special family gathering to enjoy “meme’s” (grandma) cooking.

A Chef Elmaleh childhood favorite that he cooked in his father’s Haifa restaurant is the stand-out Duck Matzo Ball Soup at Cleo with fresh pasta, confit duck, consommé broth, fresh herbs and lime ($9).

We were most interested in the chef’s process about how he develop his menus, specifically at Cleo. The dishes are all so interesting but have a light universal appeal.

Danny reported that to him, ” Inspiration comes from all around. It could be an ingredient, a flavor, an idea, a color etc etc that would inspire me to create a dish.

“Once we get an idea for the dish we refine the idea and combinations of flavors to be exciting and delicious,” he added. The dishes we create are based of flavor and taste first and everything else second. Which helps us get a more universal appeal,” he agreed.

“The audience is always looking for something new and exciting to try. They want to be dazzled by new flavor combinations and experience what they haven’t before.”

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

Homey Mizlala, on a strip mall at the Ventura (north) exit of the 405, has a bit of flair that helps improve the realization of Greek-style Skillet Haloumi, (Saganaki in Greek), fired up with brandy flame plus honey, chimichurri, walnuts and orange.

Skillet Haloumi, a Mediterranean fusion dish

Mizlala, 4515 Spulveda, sherman Oaks, 91403, (818) 7836698.

Must Visit: Genghis Khan Exhibit at Ronald Reagan Library

July 23, 2018 Comments Off

When we were growing up, my dad would tease us at the dinner table: if you don’t think the meat is tender enough, put it under the saddle, like your ancestors did! Little did we know that not only did the galloping Mongol armies actually cook their meat this way as they conquered great swathes of Asia, but they are credited with inventing the ground meat hamburger. The term steak tartare derives from the Tatars, AKA Mongols. There are also theories that the meat was indeed being tenderized, and they added garlic (popular in tartare) to disguise the flavor of the saddle!

A Mongol saddle – the first burger cooker – and it was made mostly of wood!

The Reagan Cafe burger playfully honors of the Genghis Khan exhibit

And hamburgers are only one of the several culinary accomplishments of the great leader that came to be universally beloved. And the culinary aspect only touches on all of the extraordinary achievements of the Khan empire, all the more astonishing since the conquering Mongols led a nomadic life.

Genghis Khan’s reputation as the greatest conqueror is well-deserved – he dominated three times more land in his lifetime than any other leader in history. His accomplishments as innovator and lawmaker advanced civilization with 13th Century Mongolian-style democracy and progressive laws, have previously been downplayed in Western lore, with a focus on barbarianism.

The current, most comprehensive Genghis Khan exhibition, along with the story of his conquests and his contributions. at the Ronald Reagan Library through August 19 changes this image.

It shows how the young, charismatic Genghis Khan united warring tribes in order to form an unrivaled cavalry. It displays the equestrian culture and innovations in weaponry, and his innovative, brilliant, means of leadership based on merit. Genghis created the nation of Mongolia and its written language, but his lineage established the modern borders of nations from India to Iran, Korea to China, and singlehandedly opened the trade routes that united East and West, forever after.

Instead of invading Europe (which he considered having less wealth than Asia) he utilized the vital trade route along the Silk Road to enable an exchange of both goods and ideas between cultures.

Genghis Khan introduced wearing to the west, the wearing of pants (instead of tunics and robes). The west began using a fork in addition to a spoon and knife, at the table because the tool that is “not effeminate.” paper money, skis, violins, bakhlava and the Mongolian expression of “hooray!”

He created the first version of the pony express, although the Khan army messengers also delivered false messages to be intercepted by enemy armies. He cobbled together the inventions of other nations to make grand new ones. He combined Chinese gunpowder, European bell making and middle eastern to create the first cannons.

For the great leader, hospitality was key – the empire spread this concept in every way, from the safe passage for envoys and inventing the passport for safe travel from one country to another, to making the carpet an everyday household. The performance room depicts a wall-size mural of a carpet bazaar.

The art performance takes place in front of a mural depicting a carpet bazaar; a carpet is also on the floor in front

The Genghis Khan Exhibit features a stunning performance by a violinist on an ancient horse violin, and a dancer, all the way from Mongolia

At the same time, possessions for Khan and his followers are a minor factor, while sleeping on the road a very major one. Their far and wide travels range and expanded the known world. It was not so much an empire of the invention as of discovering the finest artisans in every land they conquered and introducing their wares throughout the empire.

The nomads of Mongolia sustain their lives directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep, and goats, as well as a game. Meat is either cooked, used as an ingredient for soups and dumplings (buuz, khuushuur, bansh, manti), or dried for winter, called borts.

At the same time, Genghis Khan decided to merely import artisans from Europe instead of conquering the countries because they didn’t compare to the rich Asian lands

The magnificent Genghis Khan Exhibit at the Ronald Reagan beautifully displays the accomplishments of the Mongols with displays of artifacts, murals, vivid interactive lessons, a dance and violin performance, short but informative video lessons (one in every 200 males today may be a descendant of Genghis Khan), and even honoring them with a special cafe menu.

The Khans conquered an empire that stretched from the Pacific to the Mediterranean, an area roughly the size of Africa. That the Mongols accomplished this feat when their population was perhaps a million people, of which only around 100,000 comprised the military, less than many corporations employ today.

The many progressive accomplishments of the empire include chopped meat (made more famous on its own as steak tartare in honor of the Tatars; advancement based on merit; a postal service, passports for traveling from country to country; safekeeping of all envoys away from home; lower taxation (no taxes for religious or education groups) and promoting the work of artisans everywhere.

The must-see exhibition features loans by private collectors from Mongolia, Azerbaijan and the United States. Hooray! For more information and tickets, please see: //www.reaganfoundation.org/library-museum/special-exhibits/genghis-khan/

New Healthy VIVA XXXII Cocktails for Tequila Day July 24

July 22, 2018 Comments Off

Dedicated VIVA XXX CEO and Founder – Yvonne Niami.

(Gerry Furth-Sides, cocktail photos furnished by VIVA XXX, bottle by La Fonda Hotel) Proof that Tequila(and Mexcal) are royally honored in this house are the four bottles we just received for a birthday. And this July 24 Tequila Day, VIVAXXX and La Fonda Hotel in Sante Fe, NM, add a special kick with new cocktail recipes and flights, respectively. Salud.

The beautiful VIVA XXXII bottles at a tasting

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

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

Burning Desire

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

Ingredients

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

Directions

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

The Chirp

A take on the Oaxacan Old Fashioned, The Chirp has been modified with some intriguing flavor profiles. Using an aged spirit gives the cocktail body, and the spicy coffee chocolate bitters paired with a woody cricket tincture makes it shine. Not only are crickets environmentally stable, but they also contain 65% protein, omegas 3 and 6, and are high in calcium and vitamin B12. In fact, we have always planned to go into this business, and what an introduction to the product in America!

Ingredients

2 oz VIVA XXXII Reposado
1/4 oz Agave Syrup
4 Dashes Coffee Cubeb, Cocoa Nib, Hot Pepper Bitters
4 Dashes Dry Roasted Cricket Tincture

Directions

Combine all ingredients and stir
Strain into double rocks glass over ice
Garnished with Expressed Lemon Peel

I Don’t Carrot at All

A refreshing brunch cocktail with health benefits, the turmeric powder in “I Don’t Carrot All” helps fight inflammation, acts as an antioxidant, improves liver function, and aids digestion. The benefits of a carrot juice are vitamins C, D E and K, and have minerals like magnesium, potassium, and calcium.

Ingredients

2 oz VIVA XXXII Reposado Tequila
1 oz Carrot Juice
3/4 oz Turmeric Simple Syrup (1 cup sugar, 1 cup water, 1 teaspoon turmeric powder)
3/4 oz Lemon Juice

Directions

Combine ingredients into a cocktail shaker and shake
Pour into a Collins glass
Top with Soda Water
Top with Crushed Ice
Garnish with Basil Leaf

The Superfood Sour

A healthy take on a tequila sour, The Superfood Sour combines aloe and goji berries, and takes it a step further, by substituting unsalted (vegan-friendly) garbanzo bean water for the traditional egg white. G berries promote healthy skin, stabilize blood sugar, detoxify the liver, boost fertility and improve immune function.

Ingredients

1 1/2 oz Goji Berry Infused VIVA XXXII Joven
1 oz Unsalted Garbanzo Been Water
1/2 oz Chareau Aloe Liqueur
1/2 oz Lemon Juice
1/2 oz Simple Syrup

Directions

Combine ingredients into a cocktail shaker and shake with Ice
Strain back into the tin
Dry Shake
Strain into Martini Glass
Garnish with Goji Berries

Shake to the Beet

VIVA XXX pairs perfectly with beet juice because of its health qualities, such as lowering blood pressure, being a good source of potassium, liver support, improvement in exercise stamina, etc. The ginger ingredient aids digestion removes excess gas and improves bone health. This cocktail can also double down as a Mexican Mule over ice topped off with ginger beer. Ingredients

1 1/2 oz of VIVA XXXII Joven
1 oz Fresh Squeezed Beet juice
3/4 oz Ginger Syrup
1/2 oz Lime Juice
1/4 Simple Syrup

Directions

Combine all ingredients into a cocktail shaker and shake
Strain into Nick & Nora Glass
Garnish with Sprig of Thyme

La Fonda on the Plaza Tasting Flight

For those lucky enough to travel to Santa Fe, New Mexico La Fonda on the Plaza offers a unique tasting flight to celebrate Tequila Day this year.

For the special $19 (!) tequila “flight of four” offered in La Fonda’s La Fiesta Lounge Carmona has chosen offerings from Herradura, whose agave is roasted in traditional clay ovens, fermented with ambient yeast, and aged in well seasoned American oak barrels.

For more information, please see: //www.lafondasantafe.com/dining-entertainment/la-fiesta-lounge

Beverage Manager Omar Carmona challenges all tequila lover (including me) to switch to a tequila drink other than shots. Originally from Guatemala, Carmona was first introduced to tequila by his wife’s family in Jalisco, Mexico, near Santiago de Tequila, the birthplace of the spirit (see our post link below). His father-in-law was a jimador (a farmer who harvests agave plants). Carmona began exploring the profusion of distilleries in the area, and now enjoys sharing his keen knowledge of tequila with bar patrons.

Carmona stocks some 20 different brands of tequila at any given time, which must all be 100% agave, and never a “mixto” (a bastardized version of the real thing that can contain 49% neutral cane spirit.) The most expensive, Gran Patrón Burdeos Anejo, can retail for upwards of $500 a bottle.

Jose Cuervo Tequila: Improving with each Next Generation

Five New “Must-Try” Japanese-Moroccan Gems at Cleo Restaurant

July 22, 2018 Comments Off

The inventive, masterful Executive Chef Danny Elmalah who makes brilliant menus appear effortless

(Gerry Furth-Sides) Just when it feels like you’ve had the full array of Chef Danny Elmaleh’s updated fusion classics at Cleo by sbe and at his family restaurant, Mizlala, the Japanese-Moroccan star creates a new “must-try” summer menu. Each one is exceptional, and there is a chef’s signature MENU FOR THE TABLE ($65 per person) that includes 7 small plates, two entrees, and a dessert sampler).

Links to our interview with the chef and our article on CLEO is below. Our five-to try and why:

Patio tables fill up with destination and local diners on a summer evening at Cleo by sbe

“Cigars” are a North-African classic with Moroccan food being slightly sweeter than the cuisines of Tunisia. Chef Danny rolls stick up minced spiced beef into his exquisite filo- like breik pastry and cool it down with lebaneh.

An updated Moroccan classic: Spicy “Cigars” at Cleo by sbe

Chef Danny adds shreds of artichoke, greens and Greek yogurt to his “bowl” of hummus in the Crispy artichoke Hummus. It is as though this is how the dish should always have been served.

Crispy Artichoke Hummus at CLEO by sbe

Sumac, tahini and a smoky flavor from being cooked over a flame make the new Babaganoush special. Pickled cucumbers and dill are the secrets to Cucumber Yogurt. Sheep’s milk, the spice, za’atar, and sheep’s milk feta make the Lebaneh unique.

Lebnah & Feta; Babaganoush; Cucumber Yogurt

Hearty, tender meat and seafood Kebabs, served with perfectly spiced Moroccan harissa and house-pickled vegetables (in the dishes at the top) are offered on the menu as a choice of three. Each choice makes

Marinated Skirt Steak features evoo, onions, and cilantro. Grilled Lamb Kefta adds rosemary, garlic oil, parsley, and onions. Garlic oil, lemon juice, cilantro, and onions bring out the full flavor in Spicy Charmoula Shrimp. Chili and garlic gives new meaning to the classic filet in Peppered Filet Mignon

Choice of three kabobs at CLEO by sbe

Curried cashews, currants, and vadouvan add a new Indian twist to trendy roasted cauliflower in Chef Danny’s Madras Curried Cauliflower. And one extra to our five is the delicate Falafel that is unique because of the added tahini, tabouleh, beet-pickled fennel.

Madras Curried Cauliflower at Cleo by sbe

Falafel with tahini, tabouleh, beet-pickled fennel at CLEO by sbe

A gentleman in a suit moved through the room, making sure service was seamless for our very large group. He also helped us pick out a Cherry Pie Pinot Noir (2016), the perfect pairing wine to the bring out elements in a menu with both seafood and meats. We were surprised to learn that Michael Durovski was the VP in charge of Operations for the Disruptive Restaurant Group, a division of SBE, and not surprised to understand why the kitchen runs beautifully even when the executive chef is not in it, as when we first visited.

Cherry Pie Pinot Noir (2016) was the perfect pairing wine to the menu with seafood and meats

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.

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

Ethnic Dishes in Linda Gassenheimer’s The 12-Week Diabetes Cookbook

July 19, 2018 Comments Off

Linda Gassenheimer, author of The 12-Week Diabetes Cookbook published by The American Diabetes Association is a James Beard Award-Winning Author, radio host, and syndicated columnist. Her sub-title says it all: Your super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners. And just from her professional history and associations, and equally from her helpful and no-nonsense demeanor – with a sense of humor – you can’t help but trust her word implicitly from the get-go. And Linda will tell you what she doesn’t know, too!

Her latest work has been for the American Diabetes Association. Linda Gassenheimer, author of 7 cookbooks, each on a different topic, are published by the American Diabetes Association. It is part of the Association’s ongoing project of solving the global epidemic of diabetes which is a vital subject for our nation’s health.

Appropriately one of the main themes of the book is incorporating carbs, previously thought to be “no-no’s” into ethnic food dishes. The concept is also motivational and instructional for further exploration.

The friendly, petite lady is very vocal about eating healthy, and she has devised as many ways as possible to make it easy for the home cook. Her book is filled with the simplest ways for cooks in the kitchen to save time and still create family-friendly meals. Author Gassenheimer does all the research and work on the recipes, such as precise measurements and cost analysis. You can tell from her wide-spread career that she is as organized as one can get. This author has even measured out the salt for you!

And Linda has put those skills into research and homework to save the home cook time. The 12-Week Diabetes Cookbook is a “no-brainer blueprint” in her words. Gassenheimer includes everything you need to for 12 weeks of diabetes-friendly dinners – shopping lists, cost breakdowns and tips for prep.

What should we be eating? Gassenheimer suggests making healthy foods interesting by adding international flavors. Below is her Five-Spice chicken with Chinese Noodles. Low in carbs, healthy broccoli and scallions are key.

Below is Lasagna Soup to be served with a Spinach Salad. The idea is that everyone loves lasagna and here you can have it in wheat noodle form (there is a new white fiber noodle out as well) and still cut down on the carbs.

One of Linda’s tips is to carefully dress salads with oil. A little goes a long way, and she showed just how far a tablespoon would go in this arugula salad.

Gassenheimer also inspired us to do our own research on raw versus cooked vegetables after reading about her raw spinach salad. And this is what we found.

Cooking vegetables can make the cell walls less rigid, which makes it easier to absorb certain nutrients and digest food better. Compared to raw carrots, cooked carrots, for example, have more beta-carotene, an antioxidant that can be converted to vitamin A and improves bone, eye, and reproductive systems. These 7 cooked vegetables are better than raw.

Carrots: Steamed Or Roasted. Carrots are known for their high beta-carotene content. …
Spinach: Steamed. Spinach holds much goodness in its dark green leaves. …
Asparagus: Steamed. …
Red Peppers: Roasted. …
Tomatoes: Cooked With Olive Oil. …
Broccoli: Steamed. …
Mushrooms: Cooked

For further reading, please see //www.scientificamerican.com/article/raw-veggies-are-healthier/