Gerry Furth-Sides Archives - Page 55 of 82

World Famous Pies at inaugural California Pizza Festival, July 28 & 29

June 26, 2018 Comments Off

Pizzaiolo Tony Gemignani of Tony’s Pizza Napoletana.

(Gerry Furth-Sides, photos courtesy of California Pizza Festival). World famous pizzerias headline the inaugural California Pizza Festival on July 28 – July 29 at Los Angeles Center Studios with unlimited pizza-samplings. World-renowned pizza chefs from Naples, Italy join 30 pizzerias from California, Arizona, Nevada, and Georgia. Neapolitan Pizzerias, Da Michele, founded in 1870 and made famous for its feature in the movie Eat Pray Love, and Antica Pizzeria Port’Alba, the oldest pizzeria-tavern in Naples established in 1738, are being flown in just for the festival.

Chef Tony Gemignani, Pizzaiolo at Tony’s Pizza Napoletana.

Domestic stalwarts joining include Vito Lacopelli of Prova Pizzeria, Fernando Darin of Ray’s & Stark Bar, Ali Haider of 786 Degrees, and 12-time World Pizza Champion Tony Gemignani of Tony’s Pizza Napoletana.

The California Pizza Festival was founded by the creators of Boston Pizza Festival, Directors Raffaele Scalzi, and Giancarlo Natale. With strong Italian roots and deep heritages, Scalzi and Natale look to bring to the U.S. something reminiscent of their homeland, with live music and delicious pizza. Scalzi owns Casa Mia Cucina Italiana in Marblehead, MA, where he serves family recipes passed down through generations. Natale brings an extensive background in event production.

Executive Chef Fernando Darin, Ray’s & Stark Bar, making the famous Margarita Pizza

Pizza lovers have an abundance of styles to choose from, including Neapolitan, Sicilian, New York, and several gluten-free and vegan options. Entertainment during the event includes live pizza-making demos from the United States Pizza Team; a cookbook signing, demo, and meet-and-greet with Chef Tony Gemignani of Tony’s Pizza Napoletana in San Francisco; acrobat shows from World Champion Pizza Acrobat Danilo Pagano; live music; giveaways from event sponsors; and more. Beverages include beers from L.A.’s Golden Road Brewery, plus The Winebow Group wines.

Notable culinary talent and eateries participating include: 786 Degrees – Sun Valley, CA; Antica Pizzeria Port’Alba – Naples, Italy; Da Michele – Naples, Italy; Da Pasquale – Beverly Hills; Dominic’s Italian Restaurant – Oceanside; Dough and Joe – Los Angeles; Fahrenheit LA – Los Angeles; Fiamma Pizza – Tucson, AZ; Local Pizzaiolo – Atlanta, GA; Humble Crust pizza truck – Los Angeles; La Parolaccia Osteria – Long Beach; Le 5 Stagioni – Curtarolo, Italy; MOD Pizza – Los Angeles; Naked City Pizza – Las Vegas; Prova Pizzeria – Los Angeles; Ray’s and Stark Bar – Los Angeles; Settebello – Los Angeles; State of Mind Public House & Pizzeria – Los Altos, CA.

Single-day festival tickets can be purchased online at calipizzafestival.com. General admission tickets: $45/person in advance, $60/day of the event; children between the ages of 4-10 are $20. VIP tickets ($89) include exclusive access to the indoor-outdoor VIP space, a private bar, and three beverage vouchers.

Support for California Pizza Festival comes thanks to Cauliflower, Anheuser-Busch, The Winebow Group, Le 5 Stagioni, Marra Forni, Ferrarelle, Entercom Communications, Angelo & Franco Mozzarella, and Monti Trentini.

For more information, please visit the website, and follow California Pizza Festival on Facebook and Instagram.

Ed La You of Caioti Pizzeria who made Spago famous with his crust, innovative toppings

Toto, Tonnino Morra, brother of Pasquale of DePasquale

“My partner [Giancarlo] and I are thrilled to bring a slice of Italy to Los Angeles through California Pizza Festival. Pizza makes people happy and we’re using that to bring people together with live music, pizza acrobatics, and fun for everyone,” explains Scalzi. Both Scalzi and Co-Director Giancarlo Natale have deep roots in Italy. The team partnered with Marra Forni to supply handcrafted wood-fired pizza ovens for chefs at the event, each oven its own unique handmade piece of art.

New Vietnamese-Inspired Cocktails at New Crustacean

June 24, 2018 Comments Off

Beverage Director Peter Barraga at Crustacean and Tony

The new award-winning Crustacean Restaurant beverage team welcomes in summer with a show-stopped lineup of Vietnamese-inspired seasonal cocktails, matched by a new Red Hour bar bites menu (the An version of “Happy Hour) to celebrate their newly remodeled space.

Innovative Beverage director Peter Barriga heads up the revamped bar program. The cocktails are a reflection of pairing Asian spice and flavors that possess wellness traits but also make well-balanced cocktails, going back to Chef Helene An’s yin and yang cooking philosophy. The array of garnishes tells the story below.

Chef Tony and Chef An had a surprise in store and they could hardly contain themselves. They even had a little card printed up for guests to take with them.

Chef Tony and Chef An and their surprise Bún châ.

To celebrate the season and also to commemorate a good friend, Anthony Bourdain (who would have been happy on a Vietname cuisine) Chefs An and Nguyen surprised guests with the popular street food dish, Bún châ, the dish that he shared with President Ohama in Viet Nam. “You can smell it before you can see it,” laughed Chef An.

The aroma from an array of ingredients for the DIY dish wafted through the air, particularly the charcoal grill smoke. Grilled pork (châ) served over noodles (châ) star in this dish, which is thought to have originated in Hanoi. “Herbs are most important,” sang out Chef An, “it is the nothing without a lot of herbs.” She then whisked herself back to the restaurant kitchen to bring an abundant supply back. Chicken rolls and dipping sauce complete each bowl.

The outer eating area is right on the sidewalk which lends the best feeling of being both inside and outside at the same time. And then back to the show at the bar!

First up on the bar drink list is the refreshing, Beverly Hills Smash (Flora de Cana Rum, Azunia Tequila, Pamplemousse, Lemon Juice, Orange Agave, Blackberries, Thai Basil and soda water.

The 9 Lives features Absolute Elyx, Aperol, Brandy Apricot (Gifford), Fresh Lime Juice & a pinch of salt. Passing Time features Wheatly vodka, Amaro Montenegro, Luxardo Cherry Juice, Peach Bitters, Lime Juice, Soda Water and a half. It is like a milkshake for adults.

Passing Time, a summer milkshake for adults at Crustacean

Classics include the Artichoke Old Fashioned with Cynar Amaro, Whitford Reserve Bourbon, Martel Cognac, Demerara five-spice syrup, and bitters; and the High Tea Penicillin which is a black tea-infused Chivas scotch blend, ginger and honey syrup, honey juice, and a black tea and lavender cloud. Turmeric Mule with turmeric-infused gin, turmeric syrup, ginger syrup, citrus, and soda water.

The Yuzu Fizz adds Coconut Cream, Lemon Juice, and Yuzu Sparkling soda to enhance the Asian fruit flavor with Boodles gin, Egg White, and Simple Syrup.

Peter finishing off a Yuzu Fizz.

Master Chef An’s signature Euro-Vietnamese fusion cuisine will remain the inspiration at both restaurants, directed by Chef Tony Nguyen. The buoyant Chef Nguyen has already proven himself in the kitchens of the House of AN Orange County restaurant, AnQi since 2014. He will work closely with Master Chef Helene An, “to pay homage to the LA restaurant institution’s rich culinary history while bringing his fun and inventive approach to Modern Vietnamese cuisine.’

Chef Tony’s Red Hour menu is truly red-letter wonderful. Of course, Crustacean offers its acclaimed Secret Kitchen™ Garlic Noodles, the signature dish of Chef An.

Other Crustacean standout bar menu offerings started out with big, fat, crunchy, delicious Tuna Cigars with “instant smoke,” brick de Feuille, macadamia nut, Vidalia onion, and tobiko caviar. They are still cleverly served in a “cigar box.”

The Chicken Meatball with Soaken Tofu, Gochujang, and Sesame Tempura was so good we didn’t even stop to photograph it. Seared Tuna Crisp, portrait pretty, stars Green Papaya, Citrus Agrodulce, and a Taro Chip.

Crustacean Beverly Hills, the award-winning restaurant from House of AN hospitality group, eight-month-long, $10 million dollars redesign The restaurant known for its corner waterfall door now opens into two places still under the direction of Executive Chef Helene An and House of AN plus the new Da Lat Rose at Crustacean.

Each floor of the current two-floors house a different restaurant with separate entrances. On the first-floor, Crustacean restaurant features a completely new menu composed of revamped Crustacean classics; and seamless indoor-outdoor seating on both S. Santa Monica Boulevard and Bedford Drive. (June Her from Jh2 Architects in Newport Beach, CA/Elizabeth An was the lead conceptual interior designer) at 468 N. Bedford Drive.

Adjustable walls of the new Crustacean allow for a fluid floorplan of Crustacean. An extravagant U-shaped bar spilling onto the outdoor patio, visible to Bedford Drive. Replaces the former dining room. Booth seating, communal tables, indoor and outdoor dining, a chef’s table with an open glass performance kitchen are new features, where happily the waterway path, where fish are visible under your feet, has doubled in size.

Second story restaurant, Da Lat Rose is named after the graceful, rare Da Lat Rose, as well as the beautiful, cherished city in Southern Vietnam’s Central Highlands, where Helene An grew up.

About House of An
House of An (www.houseofan.com) founded and operated by the An family women, remains a close-knit unit of passionate chefs and food service professionals in the restaurant and foodservice industry. The family portfolio includes their original location, Thanh Long in San Francisco, CA (1971), and the original Crustacean (1991) and the splashy Beverly Hills (1997), where Executive Chef Helene An earned a reputation for her award-winning Euro-Vietnamese fusion cuisine. A Catering opened in 2007, and House of An expanded in 2010 with new gourmet bistro, AnQi, at South Coast Plaza in Costa Mesa, CA. In June 2010, market garden café Tiato opened in Santa Monica, CA.

The Smithsonian Museum in 2007 recognized the An family for introducing a new genre of Asian-fusion cuisine to America over 45 years ago.

Crustacean Restaurant, 468 N. Bedford Drive, Beverly Hills, CA 90210. (310) 205.8990.

Kool Kosher Kitchen: Collection of Recipes, A Summer Must-Read

June 22, 2018 Comments Off

Dr. DollyAlzenman, author of Kool Kosher Kitchen: Collection of Recipes

(Gerry Furth-Sides, all photos courtesy of Dr. Dolly Alzenman) Dr. Dolly Alzenman’s, engaging Kool Kosher Kitchen: Collection of Recipes combines her passion for cooking with her vast knowledge of cultural and global recipes. Educator Dolly exemplifies the first rule of teaching: engage and motivate your students. Conversational in tone, with charming stories and even a little section on the author’s love of animals, it is as thought-provoking as instructional.

This collection of recipes with a cover proves a fervent belief of mine: that a book can hold treasures and make a friend of the author, and is as compelling and entertaining reading as making the recipes themselves – something that never happens with the new MO of looking up individual recipes online. Dolly’s rhetorical questions also draw the reader into the conversation.

Kool Kosher Kitchen: Collection of Recipes represents international fusion cuisine “the Kosher way,” replacing heavy, unhealthy ingredients with healthier and lighter options. And it is homey, including the somewhat blurry black/white photos, that you know will produce tasty recipes.

Colorful Summer cabbage soup from Kool Kosher Kitchen: Collection of Recipes served hot or cold.

One of the must-try “eccentric” recipe is Dolly’s double Chocolate Avocado Mousse. Her “slim and healthy” take on the trendy dish is the secret ingredient of sugar-free chocolate chips, and an eye appealing presentation.

Double Chocolate Avocado Mousse from Kool Kosher Kitchen: Collection of Recipes

Dolly’s recipes draw inspiration from her Russian heritage, which combines great recipes and fascinating stories based on personal experiences, intensive vertical research, and historical legends.

As a retired educator brought up in the Soviet Union and practicing Judaism in secrecy, Dolly learned to run a kosher kitchen under extremely adverse conditions, with the tutelage of her grandmother. After being expelled from the country as “the enemy of the people”, Dolly came to the U.S. in 1978 and decided to share her amazing Kosher recipes with the public.

The book was born and flourished from the eponymous blog she had created and shared, which now holds 400 recipes. The cook came at the suggestion of several followers.

Pashtida, an Israeli version of a frittata, in Kool Kosher Kitchen: Collection of Recipes “from the times of young David”

Dr. Dolly says, “Cook Indian, Italian, Chinese and Japanese, or cook traditional Jewish; make it vegetarian, pescatarian, or vegan, be festive and nutritious….holiday and every day, but above all, make it easy and have fun in your kitchen and make it your oasis and a fun place to be.”

Dolly says, “Food is a comfort. For me, it’s not eating that provides comfort, but cooking, planning, experimenting, and even reading about food. My grandmother, who had all the skills of a great educational psychologist, managed to make household chores not a burden for us kids, but rather a reward for good behavior.” Dolly does the same.

Tound Spelt Challah from Kool Kosher Kitchen: Collection of Recipes representing the cycle of life

Kool Kosher Kitchen: Collection of Recipes is available at Amazon www.amazon.com/Dolly-Aizenman/e/B0789FDS7W. Please visit //koolkosherkitchen.wordpress.com/ for more information.

Facebook page: //www.facebook.com/SoBeDolly/

Like Dad, Like Daughter Restaurants for Father’s Day

June 15, 2018 Comments Off

(Gerry Furth-Sides) For Fathers Day, why not dine at a restaurant that a dad made famous and now is being cared for and expanded by a daughter?

Antonio’s Pizzeria and Casa Vega have been lighting up restaurant way on Ventura Boulevard for 60 years apiece. These days, it’s “ladies night” in a dynamic restaurant owner-proprietors, Alex Lunardon and Christina “Christy” Vega, respectively have a shine of their own.

(photo courtesy of Casa Vega) “Christy” Vega

Original owner Ray Vega’s beautiful daughter, Christina “Christy” Vega is one of LA’s most visible restaurant owners, representing her family restaurant at local events and starring on national TV shows and in her own motivating cooking demos. They are enough to give the most blasé viewer kitchen envy.

Casa Vega is a family-owned Mexican restaurant that has been a Los Angeles landmark for 61 years and an iconic stomping ground “back in the day” for Old Hollywood’s biggest stars. My first experience with the Vega family was in their classic Los Angeles home in celebration of the restaurants 50th anniversary, a lifetime memory. On the lush lawn where tables were set “for 200 of their closest friends and family” was a towering tree with an old-fashioned swing hanging from a low branch. Judy Garland had once swung on it at a party decades before!

Rafael “Ray” Vega opened Casa Vega in 1956. The studio City landmark prides itself on serving authentic Southern California Mexican food and drinks in a warm, festive atmosphere

(photo courtesy of Casa Vega) Christy and dad, original owner, Ray Vega

The colored neon sign is a beacon of hospitality on the expansive corner. And there is a welcome parking lot in the back. Turn the corner and inside the intimate, dim interior lamps light the sprawling complex of oddly shaped, appealing rooms.

Christy and her own son at Flavor LA in Studio City

Casa Vega features an extensive and time-tested menu, ranging from delectable dishes such as traditional chicken mole, burritos, enchiladas, and tostadas, to tasty house-made margaritas and mojitos.

For more information, please visit www.casavega.com or find Casa Vega on Facebook and Instagram.

Antonio’s Pizzeria and its iconic sign have been lighting up Ventura Boulevard in Sherman Oaks, California, since 1957. It is nearly impossible to think that co-owner/proprietor, Alex Lunardon has been overseeing the large, airy space for close to half this time.

The beautiful Alex credits the success of Antonio’s Pizzeria to her dad, who came to America by way of South America. In her words, he was a “Hard working, intelligent immigrant who always put family first.”

Graduation! Alex, Dad Fabiano, brother Steve and mom, Jenny Lunardon

Either Alex or brother Steve is on-site overseeing Antonio’s Pizzeria

Neighborhood staple to the neighborhood, hands-on Alex reminded us that Antonio’s Pizzeria remains one of the few non-franchised, family-style restaurants in the San Fernando Valley. Homemade, traditional Italian dishes, hearty portions, and friendly but professional service are key.

Diners can eat outside on cool days.

Antonio originally was affiliated with the famous Micelli’s down the street in Studio City but wanted to maintain his mother’s authentic Italian recipes, and struck out on his own and created what became the enormously popular Antonio’s Pizzeria in 1957 in Sherman Oaks. He sold the restaurant to the Lunardons in 1988 when he retired because he knew they would continue his tradition of authentic Italian food and hospitality.

Families of at least two generations are regulars in the spacious dining room (still hung with fake grape leaves), pretty much unchanged since it opened – though changes like Gluten free pasta are part of keeping up with the times. This table for two in the spacious front dining room is still friendly even before the lunch crowd comes into the room ( and the TV was probably not in the original Antonio’s!).

The brother-sister still respects the business after all these years. “It’s been an honor to serve the community for 60 years, and we’re looking forward to 60 more,” insists Antonio’s co-owner/proprietor Alex Lunardon with brother, Steven. There is always one owner on site. “Our customers are family to us.”

Co-owner/Chef, Steven Lunardon

Wonderful aromas from the open kitchen are the first thing that greet guests when they walk in the door. It is all made-from-scratch Italian comfort food — what healthy and gluten free dishes to update the menu.

Pasta “is the only purchased product,” reported Alex. “But we feel we would rather buy the best and then put our efforts into everything else made from scratch in our kitchen.” Extra (large!) meatballs are $2.75.

Last year, to mark Antonio’s milestone birthday, the siblings launched a line of its famous Italian salad dressing ($4.95). With typical aplomb Alex explained with a laugh, “Everyone loves the dressing and usually ask to take some home w them, so why not bottle it?”

For more information, please visit: //www.antoniospizzeriala.com/, Facebook and follow them on Instagram. For pick up and delivery simply check the website menu and press Order Food Online.

Like Dad, Like Son Restaurants in LA for Father’s Day

June 15, 2018 Comments Off

(Gerry Furth-Sides) Cheers to the immigrant dads who originated successful restaurants now taken over by their sons or daughters. What better places to celebrate Father’s Day?

First up is Kura Sushi Restaurant, the realm of a sophisticated Korean father-son team (Sunny and Daniel Son), offering the finest seasonal sushi and omakase dinners prepared in true traditional Japanese style. Sister/daughter, Annie, is the charming manager.

Korean father-son team (Sunny, Daniel Son)

Embracing both family and community, modest KURA has established itself as a “Purveyor of Fine Sushi and Japanese Cuisine” since it opened 15 years ago in a Sunset Boulevard strip mall. Chef Daniel added to his family experience with extensive study in Japan and cheffing with Wolfgang Puck. “Audaciously refreshing” describes the experience best.

Effervescent manager, Annie, Chef Daniel’s sister

In Japan, the “Kura” was historically a village storehouse holding precious heirlooms and provisions to support the local community. It proves to be an accurate description.

The beautiful porcelain bowl holds Chowan Mushi, a traditional Japanese first course to introduce the meal at Kura.

Dessert shows off the best of Chef Daniel’s playful Korean influence, along with his work at world-famous restaurants. He adds ice cream to make a sundae of street food, Taiyaki, the little red bean paste and custard-filled fish batter mold cookies.

Taiyaki dessert basket at KURA SUSHI

Kura – www.kura-sushi.com //localfoodeater.com/korean-father-son-perfect-japanese-sushi-at-kura/
8162 Sunset Blvd (at Crescent Heights in West Hollywood., Los Angeles, CA 90046 (323) 656-6347

marino Ristorante in East Hollywood was only one of the wildly successful restaurants created by Ciro Marino. Los Angeles Magazine’s “best” pick restaurant host, Mario Marino, shares responsibilities with Brother Sal (former owner-chef of Il Grano, La Bottega Marino), oversees the kitchen. Marino ristorante is one of the 31 restaurants in Los Angeles to be awarded The “Ospitalita’ Italiana – Seal of Authenticity”.

Ciro Marino at the famous Villa Capri

Mario serving the signature whole branzino tableside

Mario and Rosanna Marino (middle) host childhood friends from Naples at Marino

Dad Ciro (who passed away in 2009) created Marino Ristorante as an old-school formal dining room in 1979. Innovator Ciro became famous for the first outdoor dining cafe on the Sunset Strip and for his “to-go” kitchen, the first “take out” for fine dining.

“Marino” means “the sea,” and here fish and seafood star among the Neapolitan comfort dishes. Sons Mario and Sal continue the tradition of carefully picking out the freshest fish and seafood at the downtown markets.

Grilled Squid alla grilia at marino ristorante -a favorite since opening day (mine too!)

Light, airy Calamari Fritti (squid rings) at marino ristorante

The Marinos are famous for their extensive, award-winning wine cellar and the signature ricotta cheesecake. It is still is a popular item at many of the invitational charity events around town.

Mr. Marino making his famous ricotta cheesecake

Sal is a familiar face at local farmers markets and brings a touch of a family each summer with dinners starring tomatoes from his own garden.

marino antipasti that earned its own showcase by the door

www.marinorestaurant.net. marino Ristorante, 6001 Melrose Avenue, Los Angeles, CA 90038,(323) 466-881. Order online for pick up and delivery.

Second Generation Continues Marino Ristorante Legacy in LA

Indian School-Kid & Street Food Favorites at New Masala Grill

June 11, 2018 Comments Off

Minced chicken and jackfruit Tacos, Quesadillas and “Mingi” Lemonade at Masala Grill

(Gerry Furth-Sides) Masala Grill Indian Fusion Kitchen is the creation of four partners, all passionate about food. So childhood favorites (with whimsical sauce names), popular authentic street foods, and an international inspired menu section (this season Mexican with Indian versions of tortillas). Southern Indian cuisine is favored because of their backgrounds, although one partner who grew up in the northern Indian because of his air force dad, also brought the best of Delhi cuisine.

You can tell even by the drink menu. Saffron Mango Lassi is extra rich, made with saffron and cardamom powder. The “Mingi” Lemonade is made with the popular Indian canned drink – Savio said that as a kid he could “happily drink four cans after a sports match” – with fresh lemon, mint, ginger, and sugar.

“Mingi” Lemonade – based on the popular canned drink of India

Saffron Mango Lassi

Crunchy, puffy, crispy dishes offered in the STREET FOOD section is the perfect way to either become acquainted with Indian food or have fun with it. They are the same descriptions found on American breakfast cereals for good reason! Even the names are “fun” – Puchka, Bhelpuri, Papdi Chaat and Mom’s Special Maggie Noodles.

Bhelpuri became an immediate new favorite. The savory snack prepared with puffed rice includes tomatoes, onions, spicy sauce and tamarind chutney, cilantro.

Bhelpuri from the Street Food Cart at Masala Grill

Southern Indian breakfast and snack favorites hold the same taste and texture delights in the APPETIZER section. Donuts? Yes. Vada Sambar, deep-fried lentil donuts are dipped into a cup of sambar, or the most addictive chutney and coconut sauces (look carefully at the plate!). The mouth-watering donut texture is so irresistible we ate the first one that comes with it before the photographs.

Vada Sambar or “donuts” with sambar, tomato chutney, coconut sauces.

Masala Grill’s southern influence comes from partners, Savio Simon and his mom, Susan, whose families come from Kerala, the spice superstar region of India. The “masala” or mix comes from dad, who was in the air force and stationed near Delhi. This popular kid’s dish (of all ages) is an Anda Omelette, stuffed with fresh spinach, onions, zucchini, tomatoes, ginger and a mixture of spices. Maggie sauce and mint chutney come with it to dip into the Sourdough bread.

Anda Omelette stuffed with veggies, served with sourdough bread, Maggie sauce,

We paleos loved the Nargisi Kabab, Scotch-style, hard-boiled eggs Indian style embedded into minced chicken ovals rolled in breadcrumbs and deep-fried. I didn’t care that I was teased about “paleo” and “fried” usually not terms used in the same description!

Nargisi Kabab, Scotch eggs Indian style embedded into minced chicken

Tacos, Quesadillas, burritos, and burgers are matched well on the current the MASALA GRILL FUSION section.

Gluten-Free Tortilla with onions Cilantro, and a mint sauce at Masala Grill, Indian Fusion Kitchen.

Jackfruit Tacos, made of the giant tropical fruit shown below, are sparked with onions, cilantro and a contrast of mint sauce. they are astonishingly vegetarian and vegan and wrapped in gluten-free flour tortillas. It not only fools the eye but looks at the fruit before it is cut! Jackfruit biryani is on Masala Grill Biryani menu. Chawla explained that “jackfruit” has a consistency that is close to shredded meat. The kitchen’s special sauce turns jackfruit biryani (rice) into a signature dish.

Jackfruit cooked has the wild look, consistency of the shredded meat

Jackfruit in the wild! This one earns showpiece status at all Melissa’s Produce events

Chicken tikka quesadilla with pepper jack cheese, onions, cilantro and tomatoes, and even a.

Chicken tikka quesadilla with pepper jack cheese, onions, cilantro and tomatoes (above).

has been developing a larger vegetarian menu since it opened about a year ago. Although many Indians are vegetarians and Indian restaurants usually feature many veggie options, Partner Sahil Chawla told us they began to include on their Masala Grill menu more unusual veggie versions, clearly marked (VG/V). Many dishes, such as the Gobi Manchurian below, have both vegetarian and meat options.

A flower of Gobi (cauliflower) Manchurian, a dish from the southeast with Chinese influences. Meat protein options are also available.

One of the four partners is on site at all times, happy to explain their food and make you feel at home. Sahil with his wife(far left) and Savio Simon with his wife (far right) are long-time family friends. Savio’s mom, Susan Simon (middle) is the long-time owner of famous India’s Sweets and Spices on Venice.

Masala Grill’s sumptuous buffet individually served to guests, is only the beginning

Masala Grill, 5607 San Vicente Blvd, Los Angeles, CA 90019 (323.954.7570) //www.masalagrillla.com. (Free parking in the front lot or street)

Five Must-Haves and Why at new GRAND Bawarchi in Woodland Hills

June 11, 2018 Comments Off

(Gerry Furth-Sides) It almost goes without saying that when Indians frequent an Indian place, as at the new Woodland Hills Grand Bawarchi, you know the crowds are there for authentic, consistent cuisine. And this is so true.

The four family/friend owners’ already achieved their goal: to “create an initial sense of home away from home, the warmest hospitality. Then add to that, the smile on any Indian filmgoers faces at the name, “Bararchi ” on the caricature sign. The name may formally translate to “Chef”, but to Indians, it refers to a very famous, lively 1972 Bollywood film.

Hospitality makes it worth the trek to the Woodland Hills eatery from any area to this modest cafe that looks to have been a fast service, drive-through at one time. Once inside (and there is a free parking lot), the big-energy welcome, colorful decor is in direct proportion to the small size.

Executive Chef Amarpal Sabherwal laughed at me, nothing I liked his dish garnishes so much (I do). That’s because the restaurant, well known in the Indian community, does an enormous amount of high-end catering. Actually, this is the GRAND Bawarchi, the major eatery of a multi-unit location company It compares to Bob Spivak’s high-end Beverly Hills Grill on the Alley, and the more casual Daily Grill menus.

(1) Beverages head the must-have list are the Beverages, refreshing after any drive. Even the Bawarchi Mango Lassi is different. Here salt and Masala (mix) spices are added to a fresh Mango/Salt/Masala Lassi. Nimbu Pani is also freshly squeezed, with salted lemon/lime citrus juice. The very special Falooda features milk, rose syrup, chia seeds and ice cream – so rich you could have it as a dessert shake – if not for the rare desserts here.

(2 and on up to 18) are the Biryanis on the daily menu. Centuries-old Biryani has been making its journey from Persia and on through India. Tasty as all the northern versions are, somehow the Hyderabadi Biryani became most famous.

Biryani became as exalted a dish in this area after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad as it was when it was first popped up and was developed in Persia, It is believed that the new ruler’s chefs created close 50 different versions that used fish, shrimp, quail, deer, and even hare meat. The aromatic saffron is the star of this dish. You can catch a whiff of it as the dish comes to the table.

“Dum” is the keyword. Chef carefully lays strips of bread dough tightly seal the lids on massive cooking pots. This unhurried method makes it “special.” The low and slow cooking allows the juices and spices to mingle in his flavorful—and all-vegetarian—curries, dals, and masalas.

(3) Chicken Roast Biryani is one must-have special. It’s the chef’s updated own version of the Hyderabadi version, The chicken is extra crispy because it is first cooked with rice and vegetables, then it is taken out and coated with a rice flour and cornstarch batter and fried until crisp. Being the highlight, it has adorned the rice instead of being mixed in as usual.

Nizam Handi Veg and Chicken Majestic (below flanking Special dum chicken Biryani. Nizam Handi Veggies include steamed, mixed vegetables, including eggplant simmered in spicy, creamy barwachi special sauce. Chicken Majestic is marinated, boneless, spiced and then cooked with Biwarchi spices.

Special Dum Chicken Biryani flanked by t.

Biwarchi Special Congora Chicken dum Biryani are must-tries. And so are the Biwarchi Special Goat Dum Biryani and the Thalappakatti Goat.

(4) Bawarchi Special Majestic Corn, kennel corn battered and fried, then tossed in a special sauce reflects the lively quality of the chef’s creations. Cornstarch makes it especially silky. Executive Chef Amarpal Sabherwal has created catering menus for 20 years and he knows that a crisp texture, as well as deep taste, satisfies diners.

Andhra Stuffed Mirchi is chili peppers battered with spiced flour and fried for a crunch in a bed of onions and lime, graced with pretty little carrot “flowers”.

For a twist on the commonplace Paneer (cheese) Tikka, try the Paneer Edina Tikka or the Bawarchi Paneer Tikka, which is marinated cottage cheer and cooked in a clay oven for a very different texture.

It’s not surprising if you cannot make up your mind so there are “Frankie” choices of menu combinations for $10. You can probably eat at Bawarchi for a month without repeating a meal!

(5) Dessert unique to Bawarchi is their Special Double Ka Metha. Fried toast flavored with milk, sugar and rose syrup is served with a nut topping.

One or more of the three partners, or the Executive Chef, are on site when you visit – a key to a successful operation. And the owners are in the import-export spice business so you know that everything is fresh, fresh, fresh.

Grand Bawarchi, 7257 Topanga Canyon Blvd., Canoga Park, CA 91303. (818) 340-7500.

Four-Generation-old famous Birria Recipe at Chalio Mexican Restaurant

June 10, 2018 Comments Off

A family member always at Chalio, her grandson, Rick.

(Gerry Furth-Sides) for young Chalio Luis in Jalisco, watching his grandparents cook delicious birria to ready for each weekend was more than a welcome treat. This was a 1930’s and the ritual became a highlight of his childhood. By that time the recipe has already been in the family for four generations, ever since the 1880’s.

Today, birria is also the longtime favorite of several generations at Chalio’s, family-owned Chalio Mexican Restaurant in East Los Angeles. And it got its initial claim to fame with birria, a spicy goat stew. And rightfully so. Layers of flavor permeate the dish of tender strips of marinated meat in a rich broth.

Young Chalio was not the only one who loved the traditional birria. Family legend has it that the townspeople would order and wait with great anticipation for their special occasion order to arrive. It was a “must-have” from weddings to funerals. Chalio wanted to re-create this feeling for customers. And he has succeeded.

Chalio Restaurant Birria (bottom) with all the trimmings. We were served the most popular House Specialty: (4)Pistola or Hueso, nervio, carne or bone with nerve & meat.

In the 1980’s Chalio made his way to the US working as a field hand. Before long he was selling birria out of his backyard. He would drive warehouse to warehouse selling to workers, too. Eventually, the dish because so popular that customers came looking for him — with up to 150 in the backyard. So it wasn’t surprising that when he opened his first restaurant it was an instant a success.

The spicy stew dish, Birria, which originated in Jalisco, is traditionally made of goat meat marinated in adobo spices, mutton (yes, sheep!) or less often out of chicken or beef.

Chalio’s honors the goat dish with no less than 8 choices of parts including (1) Pescuezo or neck and bones; (2) Aldila or Carne con Nervio, Meat with nerves; (3) Pienesillo/Espinazo, Espinazo Hueso or Tender meat with bones; (4)Pistola or Hueso, nervio, carne or bone with nerve & meat; (5) Costilla, Carne con Hueso or Tender Rib (6) Maciza/Pierna, Carne sin Hueso or boneless meat).

Chalio’s freshly prepared chips & salsa House-made corn tortillas, with onion and lime.

Chips made in-house with a habanero sauce so popular the restaurant bottles it for sale by customer demand.

Chalio’s hot Habanero sauce

A refreshing Chalio wine Margarita goes with everything (only $6.50!)

Family friend and Chalio manager, Frank Mendez, thoughtfully guided us through the 6-page menu of special, unusual traditional dishes.

Family friend/Chalio manager

In the background, we could see homemade tortillas being made in the performance kitchen.

Homemade tortillas made performance kitchen style at Chalio Restaurant

Chile Verde, with a meat of your choice, rice, and beans covered in green chile with melted cheese piled on top features a variety of wholesome and spicy tastes. It is a favorite of our writer friend, Barbara Hansen, who wrote it up for the Los Angeles Times

Chalio’s Chili Verde –

Molcajete Azteca in a black stone pot is filled to the brim and over with chicken, beef, chorizo, quasi-ranchero and molcajete salsa (below). The Yucateco version adds shrimp, steak, and avocado.

Dramatic Molcajete Azteca at Chalio Restaurant

Molcajete Azteca with a beautiful smile coming right up at Chalio Restaurant

The word machaca comes from machacado (pounded or crushed) and used dried, hydrated and pounded spiced beef that results in extremely textured, tender meat.

A bowl of Barria (in the background) sits next to a platter filled with the traditional lime, onions, plus rice and beans is next to it. Huevos con machaca and Chili Verde represent a perfect cross-section of the menu.

Frank thankfully talked us into dessert: “Tres Leches Cheesecake.” The dessert arrived and it was indeed tres leches, and it was cheesecake, and was still a surprise! – it was an appealing slice of around regular (supremely moist tres leche) cake made with three kinds of milk, striped with cheesecake. Perfection.

It is bittersweet that the last picture we saw at Chalio was of Anthony Bourdain, who visited the restaurant for the Travel Channel. The engaging video is below.

www. ChalioMexicanRestaurant. com, Chalio Restaurant, 760 S Atlantic Blvd, Los Angeles, CA 90022

Rolling out the Best Meatballs in Town East to West

June 9, 2018 Comments Off

(Gerry Furth-Sides) Meatballs as far as I (and my young, beautiful Paleo neighbor are concerned) are the “new hamburgers.” And, as it turns out, meatballs not only have a fascinating history but a very complicated set of rules and regulations for their names with the USDA. We offer choices to the best, the most unusual ones from under the radar.

To the east in Philadelphia, Martorano’s Restaurants serves chef-owner Steve Martorano’s “meatball salad” is the new favorite of our writer, Roberta Deen. Big, bold, bald, tattooed, Chef/Owner Steve Martorano and his wife, Marsha, are in the restaurant and up front at events booths with hearty Steve directing diners on how to eat this fine dish. “You take a bite of meatball with a bite of salad, a dip of bread in sauce and Parmesan.

“One doesn’t expect to eat a meatball in sauce with salad,” reports Roberta, who met him at Las Vegas Uncork’d. “But, oh, it was great. The crunchiness of the salad and the warmth of the sauce and the flavor of the meatball make a perfect mouthful.”

Martorano’s Martorano’s generous “taste” of Meat Ball Salad.

Recipes are in chef-owner, Steve Martorano’s cookbooks. //www.cafemartorano.com

At Harissa Restaurant and Catering, (the former Got Kosher?, Chef Alain Cohen is known for his (eastern North Africa) Tunisian cuisine, served “boulettes de ma mere”–delicate meatballs made using his mother’s recipe–on a bed of couscous.

Chef Alain Cohen of Harissa Restaurant & Catering serves his mother’s recipe meatballs

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

In eastern Europe, both to both Greek and Turkish cuisines meatballs are fried, “keftedes,” in Greek and “Kofte” in Turkey. Prepared with breadcrumbs and salt/pepper seasonings, zealous critics in both countries judge dishes by the proportions of meat to bread for just the right texture and taste.

fried meatballs
And it was as a result of another war, Turkish “kofte” traveled as far away as Sweden. Their meatballs have been adopted as a national dish called, “Kaldolma.” Charles XII of Sweden introduced the dish after spending some years in Turkey early in the 18^th century while recovering from a defeat by Peter the Great at the battle of Poltava in Russia.

2016-03-12 15.59.00

Italian Cecconi Restaurant serves up its generous portion of meatballs in a copper pan to retain the heat. Like the restaurant itself, the meatballs are pretty to look at and develop a wallop of refined spiciness.

Italian Cecconi Restaurant’s meatballs stay piping hot in their own copper serving pan

Cecconis West Hollywood, 8764 Melrose Ave, West Hollywood, CA 90069

Phone: (310) 432-2000. For more information, please see: www.cecconiswesthollywood.com

Over the hill in Studio City, chef-owner Steve at Antonio’s Pizzeria and Restaurant boasts a recipe from the original owner, Antonio Miceli’s grandmother in Italy. The key is the unusual flavor of bay leaves while the traditional seasonings, onion, garlic, and breadcrumbs are mixed in with the highest quality ground beef. “We updated it by using a little more meat than breadcrumbs,” Chef Steve told us, ” and we bake it rather than fry them to make them lighter and satisfy our customer’s craving for more healthy foods.

Co-owner/Chef, Steven Lunardon

Three hefty meatballs are offered as a starter with green peppers and meat sauce ($11) and for the same price, nestled into a large plate of spaghetti.

Antonio’s Pizzeria, 13619 Ventura Blvd, Sherman Oaks, CA 91423, Phone: (818) 788-1103For more information, please visit: //www.antoniospizzeriala.com.

Finally, if you want the best at home, ready-made are the Primitive Feast entrees use grass fed/grass finished beef that is free of gluten, milk, and soy, and contain only olive oil or other healthy fats.

Grass-Fed Beef Meatballs in a substantial but delicate Marinara Sauce that any Italian cook would be proud to have made. I ate the entire portion. Each single-serving package ranges between 240-440 calories apiece and provides between 27-38 grams of protein per serving.

Learn more at primitivefeast.com.

High American Energy at the European-Style Lazy Dog Restaurant

June 9, 2018 Comments Off

(Gerry Furth-Sides, All photos courtesy of Lazy Dog Cafes). The first time I saw Paris, the first memorable evening in fact, I watched a chic couple finish supper at (at 11 PM!) and before leaving, scoop out a basket with a puppy in it from under the table. To complete the picture they also put on motorcycle helmets, too.

The fun European habit of allowing pets into a restaurant not only official at Lazy Dog Cafes. It is encouraged. And it’s hard to miss a gaggle of people waiting outside at mealtime, many with dogs on a leash.

Lazy Dog Café’s pretty, organic rock and wood free-standing building outside a shopping center also make it easy to spot. Out front is a comfortable little patio with Adirondack chairs and a custom fire-pit.

That’s one way to know that the Lazy Dog Café offers substantial food, good prices and be a lot of fun. Another is because the café was created by the same Simms’ family responsible for Mimi’s Cafés. Lazy Dog Cafes differ in their higher casual dining level, wood oven for pizzas and full bar with a long list of wines and beers (16 draft) plus many specialty drinks.

Restaurant veteran Thomas Simms, founder of Mimi’s, and his entrepreneurial son, Chris, joined forces on this venture. Chris told us that the Lazy Dog name just “sort of happened. I grew up with dogs and they are so welcoming and loving and happy to see us… and that describes the concept we were aiming for. In other words: Sit. Stay. Play. ”

And it’s impossible not to laugh at the doggies sizing up each other or knowing on a bone under the table on the outside patio. Doggie guest are offered a box of water, and a bone when available.

The doggie menu comes with complimentary bowl of water and included a grilled hamburger patty or grilled chicken breast & brown rice ($4.95). Plain brown rice is$2.50.

Dogs are not allowed inside the spiffy airy, two-story beamed interior with warm colors and ledge-stone fireplaces. Crowds range from kids and 20-somethings to empty-nesters and seniors in casual attire or a dressed dressed up group in for a special occasion like graduation this time of year.

“We tried to create a good quality family restaurant because there are not a lot of them there now,” explains Chris. “We’re a very social restaurant but you can still be comfortable coming in shorts and a t-shirt or you can dress up.

Lazy Dog Restaurants are already known for its great food and reasonable prices for favorites are their tortilla soup, wok dishes, and salads, says Huntington Beach green maven, Victoria Alberty. “We stop there all the time.”

A perennial favorite are the grilled Street Corn Wheels smothered in lime, garlic, queso blanco, tajin, cilantro

Street Corn Wheels at Lazy Dog Cafe

Seasonal Lemon Grilled Chicken is a lighter yet substantial dish, complete with “high” marks. The marinated, then grilled boneless chicken breasts served with cauliflower mash and sautéed green beans.

Grilled Lemon Chicken at Lazy Dog Cafe

Another light option is Alaskan Halibut with parmesan and herb crust, warm brussels sprout + heirloom tomato salad, croutons soaked in lemon caper sauce.

The Burrata Heirloom Tomato Crisp is blanketed in pomodoro sauce, pesto, creamy burrata cheese, parmesan, romano, balsamic reduction, chili oil, fresh basil

Burrata Heirloom Tomato Crisp at Lazy Dog Restaurant

Dessert is a dense, lush, citrusy Lemon Cake rivaling any pastry in a European bakery. The reason is all in the buttercream, almond flour vanilla cake, huckleberry, lemon curd, whipped cream

Lazy Dog Restaurant’s Luscious Lemon Cake – Gluten Sensitive

“We’re serious about food, but we don’t take ourselves too seriously,” says Chris. This is defined by the build-you-own-sundae and pizzas. “Kids of all ages” love to order the banana split dessert – served, wouldn’t you know- in a dog bowl.

Lazy Dog Café
www.lazydogcafe.com

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Gerry Furth-Sides