Gerry Furth-Sides Archives - Page 6 of 82

Leona’s: Fusion Sushi with a Pedigree

June 9, 2023 Comments Off

Even the door to Leona’s Studio City is a thing of beauty

(Gerry Furth-Sides) Friends in the food business often want to team up on a restaurant. In this case it was bound to be successful when the friends were La Loggia owner, Frank Leon and long-time friend, Sushi Master Chef Shigenori Fujimoto. The third “sweat-equity” partner is actor-Evan Ross (son of Diana).

**Chef Shigenori** **Fujimoto** of Leona’s in Studio city getting ready to step behind the sushi counter

Leon has been so involved with the “Boulevard” community at his popular La Loggia for 30 years, he was dubbed, “Mayor of Studio City.” From the beginning the welcome mat was out. Additionally, because of his own hard work, Leon has had the mentorship of his former legendary employers and customers all along the way.

“When we were getting La Loggia ready to open,” Frank recalls, “we would arrive in the morning to find business cards from CBS and NBC under the door! Affable, savvy Frank also became friends with some of the biggest hitters in town. So not surprisingly it became known as the most popular valley places to meet and to broker deals.

Once the additional building was added to his playing field, Leon has been able to keep up with the area’s changing needs in addition to maintaining La Loggia all these years. The additional site (including the middle driveway footage) has been home to the Village and then Ceremony, which merged Mexican and European cuisines.

Frank’s own immigrant success story from literally the bottom rung also started with him being in the right place at the right time. And he made the most of it at an astonishingly young age.

Leon, who came to the States from Costa Rica at the age of 17, started at the top with a “bottom” position at the legendary REX in the Oviatt Building in downtown LA and steadily worked his way up. His only “other” restaurant stint was at the equally famous Jimmy’s in Century City, where he served a celerity clientele and learned the first week who “the rat pack” was since they were regulars.

Friends, colleagues Frank Leon and Chef Shige Fujimoto at Leona’s, Studio City

Chef Shige Fujimoto is from the Gifu Prefecture in Japan. He trained in traditional washoku along with sushi, then started his career in Japan. When he arrived in the United States, he worked at Matsuhisa Restaurant, the former Shige in Santa Monica, Irori in Marina del Rey and Asanebo on the famously competitive Studio City Ventura “Boulevard.”

“If you can make it here, you can make it anywhere,” goes the saying. Chef Shige proved even more when earned a Michelin Star for his work at Asanebo. This spring Leona’s earned a spot in the Michelin Guide for Leona’s.

Leona’s Studio City, Sushi Master Shigenori “Shige” Fujimoto ready to work (photo courtesy of the restaurant )

Every inch of the nearly 5000-square restaurant complex behind the bold, rustic door is inviting and lovingly planned out. The huge hanging plants alone are breathtaking. Owner Frank laughed, “we are in here every day to tend to them and talk to them.”

Below is by row by row starting at the top: the outdoor middle patio (that once was a driveway), the “speakeasy” on the west end that formerly The Village.

Every one of the three sections at Leona’s Studio City has been crafted to perfection

With three restaurant spaces to work with, there is an opportunity to see what works and what can be changed. The Peruvian and Japanese fusion menu was planned to include a variety of small plates, fresh sushi, and original cocktails.

Below is an OMAKESE SUSHI SAMPLER (MP) with a side of horseradish and ginger. The server is friendly, intelligent Nelly.

Nelly holds sushi at Leona’s in Studio City. Sushi dishes and platters (MP)

Albacore with jalapeño peppers at Leona’s in Studio City

A sample of the “small bites” favorite CROQUETTES , blue crab croquettes, mizuna, tartar sauce ($14 for 3).

Croquette samplers at Leona’s Studio City

Frank Leon added a whimsical, refreshing lambrusco to our meeting on a warm afternoon

Enticing fusion specialties on the Leona’s menu feature our favorites: Hokkaido Scallop, yuzu buta belly, (braised pork belly), pork chop oxtail and corn tempura:

Leona’s Sushi House, 11814 Ventura Blvd, Studio City, CA 91604. (818) 985-9222. Follow on instagram and Facebook and for details please see the website: www.leonasla.com.

For our LocalFoodEater.com stories on exquisite sushi, please see:

For the story of Q: //localfoodeater.com/q-sushi-brings-japanese-endomae-style-america/

The story of Mori sushi: //localfoodeater.com/the-story-of-legendary-mori-sushi/

For coverage on Ricardo Zarate’s Japanese-Peruvian restaurant, please see: //localfoodeater.com/ethnic-fusions-best-new-friend-causita/

AbilityFirst’s Food & Wine for a Great Cause

June 7, 2023 Comments Off

Our surprising “best bite” at the **AbilityFirst Food & Wine Festival** presented by CHUBB

This year’s AbilityFirst Food & Wine Festival will bring 400 guests together for one exquisite evening featuring more than 20 top restaurants, cocktail bars, wineries, and breweries and much more. The feeling from the minute you drive into the gracious estate is buoyant!

**AbilityFirst Food & Wine Festival** presented by CHUBB

The spectacular outdoor gourmet food and drink in-person festival takes place on Sunday, June 11^th, 2023 from 5:00 pm to 8:00 pm in the exquisite gardens at the Historic Laurabelle A. Robinson House in posh Pasadena.

Some of this year’s AbilityFirst Food & Wine Festival Restaurants and Desserts include Alexander’s Steakhouse, Bone Kettle, Casa Cordoba, Chefelle – A Personal Chef & Catering Service, El Cholo Café, Gale’s Restaurant, Kensington Caterers, Pez Cantina, Porto’s Bakery, Ruth’s Chris Steak House, Tam O’Shanter, The George, We Olive, and many more.

Alexander’s Steakhouseat the bi AbilityFirst **Food & Wine Festival** presented by CHUBB.

Beverages featured include Cocktails and Spirit Tastings from 1886 at The Raymond, Dulce Vida Tequila, Empress 1908 Gin, Gerlach’s, Golden Road Brewing, Knox & Dobson, Krafted Spirits, San Gabriel’s Ogopogo Brewing, and Pasmosa Sangria along with specially curated Wines and Pasquini Coffee Co.

1886 at The Raymond at the **AbilityFirst Food & Wine Festival** presented by CHUBB

Proceeds from this year’s AbilityFirst Food & Wine Festival presented by CHUBB directly benefit AbilityFirst’s programs which strengthens client’s transition from childhood to adult in the areas of social and professional life. AbilityFirst’s person-centered programs empower individuals to discover what is important and how to develop the skills to achieve their goals.

David Saeta is the honoree at this year’s annual Food & Wine Festival with the organization’s highest honor, the Visionary Award. Saeta is Executive Vice President of IDS Real Estate Group. He is a third-generation South Pasadena resident and former South Pasadena Mayor, council member and planning commissioner. Giving of his time and expertise freely, Saeta has been instrumental in every important facility related decision at AbilityFirst for more than 10 years.

Porto’s owner at the **AbilityFirst Food & Wine Festival** presented by CHUBB

AbilityFirst Food & Wine Festival is presented by CHUBB.Sponsors: Additional sponsors include, Bank of America, Los Angeles Supervisor Kathryn Barger, JPMorgan Chase & Co, Anita and Vince Lawler, Bolton, and many more.

Beach Cities Social Brings “Cooking California Style”!

June 6, 2023 Comments Off

(Gerry Furth-Sides) Brand new Beach Cities Social Kitchen & Bar ) now bring vibrant international “Cooking California Style” to Redondo Beach! (Beachcitiessocialrb). The restaurant is inspired and influenced by our friend, Barbara Joan Hansen, pioneer ethnic food writer. As Barbara wrote in the book introduction, “The typical Californian comes from anywhere in the world, and his cookery is equally diverse.”

Pioneer ethnic food reporter Barbara Hansen and her books

Owner Sri Sambangi was so influenced and inspired by Barbara in his seven years of representing restaurants in the Southern California area that has named his restaurant after her groundbreaking 1971 book.

Sri Sambangi, pioneer food writer, Barbara Hansen, inspiration for **Beach Cities Social Kitchen & Bar**, **Cooking California Sty**le

Barbara not only wrote Southeast Asian Cooking and Mexican Cookery, but the Guidebooks to Indian Restaurants and Korean restaurants. Los Angeles’ culinary scene reflects its title: the culturally diverse city in the world.

Former owner, Barbara Reger, crafted every element of the double-front restaurant, Sisters Barn, with as much passion and as much detail as Barbara Hansen researched, wrote and recipe-tested her books.

Barbara Reger, Sri Sambangi, Matin Shah of **Beach Cities Social Kitchen & Bar**, **Cooking California Sty**le

Dishes that represent the California with an international flair on the menu include a Quinoa Salad, the Classic Bacon Cheese Burger, Grilled Shrimp, Yellow Lentil Dal and Cauliflower Fritter, inspired by the popular Indian dish, Gobi Manchurian, with its wildly popular Asian sweet-sour taste . Subtle Indian spices and seasonings spark the new dessert menu.

The quinoa salad at **Beach Cities Social Kitchen & Bar**, **Cooking California Style**

Sri’s innate cooking skills and high-tech expertise are augmented by his experience with close to 1000 chefs and restaurant owners Southern California in the past ten years. As the founder-owner of Clorder, Inc, he designed a white label ethnic restaurant branding platform that also acted as restaurant liaison with wholesale delivery systems

Classic Bacon Cheeseburger at **Beach Cities Social Kitchen & Bar**, **Cooking California Style**

Banana Leaf Restaurant’s full-service and drop-off catering division has expanded the menus of authentic Southern Indian regional dishes throughout Los Angeles County and Orange County.

Grilled Shrimp at **Beach Cities Social Kitchen & Bar**, **Cooking California Style**

Banana Leaf can cater parties, ranging from informal rehearsal breakfast boxes to formal Sweet Sixteen Birthday Parties. From 10 to 1000 guests have been served, sit-down or buffet style sit-down. It can also provide American and Indian tableware, decorations, informal or classic entertainment, location sites, plus still and video photography (www.bananaleafla.com/menu).

Yellow Lentil Dal at the new **Beach Cities Social Kitchen & Bar**, **Cooking California Style**

Multiple Kitchens Units in Culver City, Redondo Beach, Santa Monica, Pasadena and Alhambra prepare entire orders or contribute their own specialties. There, experienced chefs can create menus of authentic homey or ceremonial dishes for religious and national holidays and special occasion parties, such as birthdays and weddings.

The wildly popular Cauliflower Fritter at **Beach Cities Social Kitchen & Bar**, **Cooking California Style**.

Guacamole in housemade chips at the Brand new **Beach Cities Social Kitchen & Bar**, Redondo Beach

Sri Sambangi and Matin Shah (BananaLeafla), pioneer food writer, Barbara Hansen with the 2022 book inspired by her

Dine-in · Takeout, //Beachcitiessocialrb.com…1406 S Pacific Coast Hwy, Redondo Beach, CA 90277

Menus and more details at: Menu: bananaleafla.com

Other Locations:

Original: 10408 Venice Blvd., Culver City, CA 90232, (310) 838-2130

701 W. Cesar E. Chavez Ave., Suite 107, Los Angeles, CA 90012. (213) 372-5590

2302 Artesia Blvd, Redondo Beach, CA 90278 (424) 247-9710

Banana Leaf Express, 6159 Van Nuys Blvd, Van Nuys, CA 91401, (818) 453-8223

BananaLeafLA in Van Nuys by Popular Demand!

May 28, 2023 Comments Off

(Gerry Furth-Sides) BananaLeafLa now serves the valley by popular demand at Banana Leaf Express. The authentic Indian food menu is available by pick-up, delivery and in the small, cozy sit-down cafe.

Owner-Chef Sri Sambangi of Banana Leaf Cafe in Culver City continues his mission to introduce authentic, exclusive Southern Indian regional specialties to those already familiar with the cuisine. Word-of-mouth and the media has also encouraged new customers who have become fans.

Owner Sri Sambangi with the wildly popular Chicken 65 at BananaLeafla in Van Nuys

The southern area is best known for the revered Hyderabadi Dum Biryani, made with meats marinated overnight, special rice and seasonings, then slowly simmered in a sealed pot for 25 to 50 minutes. “Dum,” in fact means “simmer.”

The revered Hyderabadi Dum Biryani at the new Banana Leafla in Van Nuys

Sri’s menu of inviting dishes, many with home grown herbs, is packed with the fresh, bold flavors that have made this regional cuisine so beloved in India for centuries and made Southern Indian chefs so proud. It is lively and colorful eating, filled with unusual combinations of home and street food.

Signature Southern Sstuffed Eggplant now at the BananaLeafLa in Van Nuys!

Southern India regions include Andwa (Andhra Pradesh), Chennai (Tamil Nadu) and Karnataka. (KA). Their dishes are based primarily around rice, lentils, and stews.

The cuisine is lighter and more vegetarian-focused than the meat-based fare in the colder north. Unusual veggie dishes include Tindora, (stuffed okra), and Bharwa baingan (stuffed eggplant). These representative dishes, guaranteed to win over the most skeptical of eaters with varied tender and crunchy textures and seasonings.

Tindera (a stuffed gourd similar to okra) at Banana Leaf Van Nuys

Specialty mainstay dishes include the ever popular Southern Style Sag Paneer (minced, specially seasoned, without cream); and Chicken Tikka Masala. There are over 20 Biryanis including: Chicken 65, goat and Dindigul (Chennai Style).

Southern Style Sag Paneer at BananaLeafla Van Nuys

On the appetizer list: Hyderabadi Boneless fish fry, Andrea Halal Chicken Fry; Vegetarian and protein Manchurian Gobis with a sweet-sour, Indo-China influence). In the curry section are: Organic Chicken and Lamb Tikka Masala, Mango Dal.

The irresistible Andhra Potato Fry at Banana Leaf in Van Nuys

Homestyle dishes include comfort-food, idly (steamed lentil-rice cakes, like a savory doughnut), and accompanying and huli/sambar (a spicy lentil and vegetable stew) and saaru/rasam (a tomato, tamarind, and lentil soup.

Desserts include the classic gulab jamun individual and in a cake! Lassi’s are also on the menu.

Classic gulab jamun at BananaLeafla in Van Nuys

Sri also continues the idea that “the guest is equivalent to God” and Hindu philosophy of Atithi. Banana Leaf offers five full meals daily to those customers unable to pay.

Banana Leaf, 6159 Van Nuys Blvd, Van Nuys, CA 91401, (818) 453-8223

For more information on the locations, please see: (bananaleafla.com)

Why-to-Try Divine Binyamina Winery Wines

May 21, 2023 Comments Off

(Gerry Furth-Sides) Heavenly selections from kosher Binyamina Winery in Israel completed what felt like a heavenly Tel-Aviv Groove experience last fall. So it was exciting when the invitation arrived to a Binyamina wine-pairing dinner this winter with at Nua restaurant. (Please see //localfoodeater.com/tel-aviv-grooves-authentic-kabbalat-shabbat-dinner-at-nua-restaurant/. Thank you Israeli event mastermind, Orly Segal!

The other guests, international cookbook author-photography team of Faye and Yakir Levy, who I had introduced to the event, waited with me for the rest of the diners to arrive, only to learn that in this case, an “intimate” dinner meant the six of us, three from the winery. What an honor! Also to be the only non-Hebrew speaking diner. Faye and Yakir’s astute questions and observations are included in this account.

Chief Binyamina Winemaker Yonatan Shotts

Chief Winemaker Yonatan Shotts explained the finer about pairing them with food. Binyamina’s Marketing Manager Omer Ben Horin and Export Manager Estie Marom Conway offered more details about the wine, including the most popular ones in Israel and internationally. Read on for one surprise.

Binyamina’s Marketing Manager Omer Ben Horin, Export Manager Estie Marom Conway and Chief Winemaker Yonatan Shotts

Yonatan, who studied Enology in Florence told us that Israeli microclimates and conditions are comparable to southern Italian wine regions. These more specifically are Umbria, Puglia, Campania and Sicily.

Binyamina’s Marketing Manager Omer Ben Horin and Chief Winemaker Yonatan Shotts prepare wines

We have been impressed with the Diamond, Yahalom 2019, since we first tried this at the Tel Aviv Groove event last fall. This is a blend of Cabernet Sauvignon, Merlot, Petit Verdot and Syrah. It complements most Mediterranean dishes, such as the fish and the eggplant that Chef Yoav served it with this evening.

Most of the refined, bold Binyamina red or white wines pair with all Mediterranean dishes

The Tarshish Cabernet Sauvignon Aquamarine 2017 is produced from grapes grown in the Upper Galilee & the Golan Heights. This young wine is remarkable because even after it has reached its peak it retains its characteristics for another three years.

Most of the refined, bold Binyamina red wines pair with all grilled or roasted or meat dishes

A very special wine aged in a cave from Ottoman times that’s cool year round is Benymamina Wineries’ THE CAVE. A Bordeaux style blend of Cabernet Sauvignon, Merlot and Petit Verdot, this wine is produced only in small amounts. In fact, there are only 5.5 acres planted at different times.

Any amount of THE CAVE produced sells out in Israel and America. The refined red wine pairs well and holds up to red meats.

Binyamina’s Marketing Manager Omer Ben Horin proudly introducing The Cave

The Cabernets are their most popular wines, reported Omer although others are extremely popular. Esti was so enthusiastic about the Cave’s reception internationally. for example. “Everyone wants the Cave & Diamond and they are our most expensive wines. At $100 it is always a top seller.”

And we were gifted with a bottle to take with us. What a generous, sublime gift.

Chef Yoav Schverd explained how each dish paired with the wine. The menu is kosher style with no milk or butter in the kitchen, he assured us. Guest, cookbook writer Faye Levy, remarked about the chef using tahini in three dishes: raw tahini, tahini sauce (with lemon and garlic) beet tahini (with beet juice), and tahini in the dessert.

**Nua Restaurant Chef Yoav Schverd**‘s **Falafel** with chickpeas, parsley and cilantro, tahini sauce at the special **Binyamina Winery dinner.**

**Nua Restaurant Chef Yoav Schverd** prepared the special Binyamina Winery dinner. Here he holds the Chicken Schnitzel and the marinated Ribeye served with grilled onion & fries.

Other Mediterranean specialties included: Hummus Masabacha, topped with cooked chickpeas and hard boiled egg, house pita. The Nua pita exceptional, lightly dusted with finishing salt. Falafel prepared with chickpeas, parsley and cilantro is served with tahini sauce. Fried cauliflower florets are served with tahini & parsley. The dazzling signature Charred Eggplant,drizzled with tahini, olive oil, silan (date syrup) and tomato salsa is finished with a sprinkle of green onions. This dish is always gone first!

**Charred Eggplant** at the Israeli **Binyamina** Winery wine-pairing dinner this winter with at Nua restaurant.

Other dishes includes Chicken Schnitzel with a brisk, crisp coating (In Chef Yoav’s right hand above) and is holding it. Shuk or “market in Hebrew” salad is a dressed up version of the classic tomato, cucumbers salad plus red peppers, radishes, arugula, green onions, dressed with olive oil, lime juice, reduced balsamic vinegar.

The elevated Classic **Shuk** or “market in Hebrew” salad at the special **Binyamina Winery** dinner at **Nua Restaurant.**

Fish is my favorite and the Haraime did not disappoint. Chef Yoav prepares the moist, light but firm Striped seabass in a North African homestyle tomato sauce made creamy with coconut milk. (We just saw this same technique last night in a Mexican sauce on a Julia Child show!

My new favorite, Haraime, Striped SeaBass prepared with a North African sauce at the special **Binyamina Winery** dinner at **Nua Restaurant**

Grilled Veggie Shawarma and Chicken Skewer, served on a tortilla with tahini and beetroot tahini at the special **Binyamina Winery Wine Pairing Dinner at Nua Restaurant**

The **Falafel** prepared with chickpeas, parsley, cilantro, and tahini sauce at **Nua Restaurant’s Binyamina Winery** feast .

Desserts were light and satisfying even after such a full meal: Are Halva mousse cake with berries. The secret to its lightness is nondairy cream, raw tahini and being sweetened only with silan (date syrup. Creamy pudding, Malabi, is made with beet sauce and crunchy pistachios. Persian saffron pistachio ice cream turned the rainy, cold evening into a summery one for us.

Chef Yoav Schverd at Nua and Binyamina Winery also were star attractions in the Tel Aviv Groove, a culinary pop up.

Binyamina Winery was founded in 1952 by Joseph Zeltzer. He immigrated to Israel from Hungary infused with a passion to continue being a winemaker. Zeltzer originally named the winery Eliaz, after his son who fell in battle during Israel’s War of Independence in 1948. He soon began making wine in the center of what was then considered Israel’s official wine region.

Binyamina’s Marketing Manager Omer Ben Horin and Export Manager Estie Marom Conway travel round the world to spread the word about this extraordinary, superb winery

In the heart of a pastoral region on a peak in the Menashe Hills near Bat Shlomo, is an ancient cave whose walls reflect the land of Israels glorious past. The site was chosen for the factory in the early 20th century because of the abundant jasmine plants in the area, used to manufacture perfume essence. It was abandoned after the factory failed in 1937 that other than as an occasional use as a hiding place for members of the Hagana movement, the Jewish underground until the establishment of the State of Israel.

Today the cave serves as a home to the The Cave boutique winery. The terroir at higher elevations makes for cooler nights, windier days and wines with less sugar. Due to its age, the vineyards yields are naturally low-crop and never exceed 700 kg per dunam (0.1 hectares).

The Cave Wine is made from Cabernet Sauvignon and Merlot grapes grown on vines in the Upper Galilee that are over 15 years old and from Petit Verdot grapes grown in the south of Israel.

Why Vasudha Viswanath’s Vegetarian Reset Cookbook is Irresistible!

May 19, 2023 Comments Off

Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies?

The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath (We Ate Well) answers these questions in an irresistible, delicious way. The author celebrates a lifestyle combining a foodie’s sensibility with eating healthy and always a beautifully satisfying way.

Vibrant author Vasudha Viswanath of **The Vegetarian Reset- 75 Low Carb, Plant-Forward Recipes from Around the World**

Chef and lifestyle expert Vasudha Viswanath tackles and solves the never-ending melodrama that foodie vegetarians face daily in the form of what to eat other than “the same old salad”. Since I happen to be a die-hard carnivore and still eat a large salad with greens daily or I miss it, the main issue is how to make these salad, with or without other dishes, satisfy nutritional requirements.

This is a very important concern. We happened on this topic at a media luncheon the other day and one of the writers told the story about how being a vegetarian made her ill over the course of time.

The dishes are nothing short of marvelous with bold, finessed seasonings and appealing flavors. Although she is most inspired by Bangalore, India, where she grew up, the overall scope is international. We wanted to try just about every recipe in the book from starters, Roasted Red Pepper and Tomato soup to the “salads” mentioned above with gorgeous offerings such as this Olivier Salad, a creamy but lighter version of a Russian Salad, her Tandoori Paneer Salad and her breakfast Shakshoka.

Vasudha Viswanath of **The Vegetarian Reset** recipe for light creamy Olivier Salad

Even a preview of the book showed recipes we want to try. In fact, we just made a version of the Persian Adasi (p. 123) and used a Melissas’s 6-Bean Medley. We loved the onion/garlic/cumin/turmeric seasoning flavors, and added pieced of broccoli to make it into a more solid-than-stew dish. Looking forward to trying the dish with lentils.

Our Persian Adasi in Vasudha Viswanath of **The Vegetarian Reset** using a Melissas’s 6-Bean Medley.

Clear instructions, gorgeous full page photos of the dishes made it all the more enticing. We also loved the Saag Lasagna (p. 62) and the Spring Pea and Spinach Soup, (p. 116). We had authentic insider supplies of Indian the saag and the paneer ingredients from our own Banana Leaf Restaurant!

Spring Pea and Spinach Soup from asudha Viswanath of **The Vegetarian Reset**

And there is more. Vasudha Viswanath is the founder of We Ate Well, an insider’s community for vegetarians to eat mindfully, joyfully and sustainably on a vegetarian diet. Her web site is www.v8well.com

Follow Vasudha on Insta: //www.instagram.com/v8well/ and her web site is www.v8well.com

Vasudha Viswanath’ Saag (spinach) Lasagna in her **The Vegetarian Reset**

asudha Viswanath of The Vegetarian Reset-p. 123)

Chef Shigefumi Tachibe’s Tuna Tartare Tower on Jeopardy!

May 19, 2023 Comments Off

(Gerry Furth-Sides) This week on (regular) Jeopardy, we yelled out “the question” response “what is the tuna tartare tower?” The clue was “the famous dish of Executive Chef Shigefumi Tachibe in the Smithsonian.” This jeopardy tribute cannot honor a more talented, dedicated and deserving chef.

Chef Shigefumi is an acknowledged culinary pioneer with the creation of the Tuna Tartare Tower. In fact, his chef knife and chef coat are respectfully housed with honor in the National Museum of American History of the Smithsonian Collection. As modest as he is talented, he has been content since August 2015 with working “closer to his new home in Pasadena,” at Osawa.

So the story goes: one night in 1984, Chaya Brasserie chef Shigefumi Tachibe had a problem: “Five customers came in wanting beef tartare, but one said, ‘I don’t eat beef.’ ” So Tachibe tried tuna. “Tuna is kind of dry, so I added avocado,” he remembers. Tachibe liked the spicier Chaya Venice variation at his Venice restaurant but the versions of other chefs not to much. “You need egg yolk, green peppercorns, capers, tarragon, chives, lemon juice, mustard, olive oil, salt and pepper,” he says. But you have to do it right.

These days, Executive Chef Shigefumi Tachibe, the mastermind Executive Chef of the CHAYA Restaurant Group, has moved to his own, more personal kitchen, Osawa in Pasadena. It’s as if you found Beatle Ringo Star casually playing in a suburban London corner pub. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

As Corporate Executive Chef of the CHAYA Restaurant Group for thirty-one years, Chef Tachibe oversaw seven kitchens: the original Chaya Brasserie (Alden Drive, Beverly Hills) which so sadly closed at the end of 2014; Chaya Venice, Chaya Brasserie ( San Francisco) and Chaya DTLA. The chef was also the driving force behind the original M Café de Chaya on Melrose, M Café Beverly Hills and the newest M Café in Brentwood.

So we still have this chef’s finessed dishes in more casual form. And we also now know and love the former Director of Operations at the CHAYA restaurants, Lawrence Moore, now a brilliant and accomplished restaurant and event publicist. Here Chef Toshibe is at Masters of Taste, an event she helps produce and promote.

Chef Tashibe with a variation of the tuna tartare at Masters of Taste 2016

The beloved publicist and event promoterLawrence Moore and husband Anthony

Tachibe, schooled in formal French technique at the young age of 15, was not only an instrumental player in launching the Japanese-based CHAYA concept in the United States in 1981 but practically introduced macrobiotic cuisine to mainstream California by way of M Café in Los Angeles.

“CHAYA was my family and I am honored to have spent over thirty years with this incredible company,” says Chef Tachibe. “Now that I am switching my focus from a corporate one to Osawa, I will get to spend more time in the kitchen cooking, getting back to the roots of authentic Japanese cuisine.”

Alongside wife Sayuri Tachibe, Chef Tachibe works on creating Seasonal Specials featuring farmers’ market fresh ingredients. For example, in autumn he welcomes onto his menu earthy Matsutake mushrooms, hearty game meats and, of course, a bounty of fresh fall catch, mainly from Japan.His dishes were so appealing, classic and yet inventive at Chaya Brasserie, we went through the extensive menu dish by dish. And every item became a favorite due to Chef Tashibe’s imaginative plantings, skills, knowledge of ingredients and sheer love for cooking. His Venison Week at Chaya Venice was a highlight of the culinary year.

Osawa Lunch and Dinner menus still feature many guest favorites, including Crispy Yuzu Pepper Duck Breast with green onion, eggplant, and sweet miso. Another favorite on offer is Ahi Tuna Tataki with avocado, popped wild rice and sesame ponzu. Shabu offerings include Prime Rib Eye, Rib Eye, Pork Loin and Wagyu Beef from Kyushu, Japan. Baked Soy-Marinated Black Cod and fresh Sushi cuts, rolls and Sashimi are offered as well. There is a hearty Shokado Bento Box, wholesome Udon Bowls of B.B.Q. Eel, Chirashi, and Salmon & Ikura. To complete the meal, Osawa serves a mini pot of Black Sesame Seed Panna Cotta that is the perfect balance of light and sweet.

“WeI will be working on new projects in the greater Los Angeles area. I am excited for this new chapter of growth and I am especially inspired to get back into the kitchen and be more hands-on,” says Chef Tachibe.

Osawa, 77 North Raymond Avenue, Pasadena, CA 91103, (626)683.1150 Hours: Lunch Wednesday -Sunday 11:30 am to 2:30 pm. Dinner Sunday through Thursday, 5:00 pm to 9:30 pm; Friday and Saturday from 5:00 pm to 10:00 pm. For more information or reservations, please visit www.theosawa.com or call Osawa directly at 626.683.1150.

The Best Iberico Ham at Sol y Sombra and More

May 16, 2023 Comments Off

(Gerry Furth-Sides) If you happen to need any convincing that Iberico Pork is the finest in the world, all you need to eat is the Estofado de Cerdo (Spanish Rub Braised Pork) at Sol y Sombra (sun and shadow) in the Palm Springs area. This mouth-watering dish proves it: Pork Butt, Mash Potatoes, Pimentones, Red Wine Sauce and Hazelnut Gremolata ($42).

Pork Butt, Mashed Potatoes, Pimentones, Red Wine Sauce and Hazelnut Gremolata ($42) at **Sol y Sombra** (photo by Sol y Sombra)

If the dish seems pricey, we had three more meals out of it at home the next days! The flavors just intensified and deepened.

Our LocalFoodeater photo of Pork Butt, Mashed Potatoes, Pimentones, Red Wine Sauce and Hazelnut Gremolata ($42) at **Sol y Sombra**

Native to areas of Portugal and central and southern Spain, distinctive Black Iberian Pork has always been the most tender and rich in a rustic way. This is because the pigs feed on a diet of acorns and elements of natural forests. The impacts the meat directly, giving it a nutty, evocative flavor.

What makes Iberico pork so special? — Iberico Pork from Spain

The pork is representative of one of the major world cuisines. Master Sommelier Evan Goldstein’s description at a recent Wines from Spain event: “Italian food is the most universally popular in the world you could say that more varied Spanish cuisine – and wine – is Italian food with more pizazz.” We agree.

The menu is extensive with at least two dozen classic tapas and then another full menu with everything from three different paellas to grilled branzino. This Shrimp, Mussels, Clams, Calamari, Bomba Rice, Saffron, sweet peppers, peas, tomatoes, Paprika, Lemon was thoughtfully made for one ( 2 Guest$32.50)

Paella Marina (Seafood Paella at **Sol y Sombra** in Cathedral City

Chef Gardner has developed a tapas-style menu that celebrates the Coachella Valley’s agricultural roots, lacing Spanish-inspired dishes with citrus, dates, chilies and other locally-grown ingredients. Paella fans can sample several versions of the signature Spanish dish, ranging from traditional to vegetarian.

Sol y Sombra is also a famous signature Spanish cocktails. So is more than a coincidence that cocktails are star at the tableside Bar Cart at the restaurant.

Glorious white sardines at Sol y Sombra Restaurant in Cathedral city

There the team’s mixologists create custom drinks with the freshest ingredients and top-shelf spirits. Rounding out the beverage offerings is an excellent selection of Spanish and Californias wines — plus, one of the desert’s best and most extensive tequila lists.

Spain defined in the Sol y Sombra design in Cathedral City

Palm Springs’ iconic restaurateur, Chad Gardner, created Sol y Sombra set inside The new Paloma Resort’s historic Adobe. Constructed to be condos, the location works better as a boutique resort.

Sol y Sombra, at The Paloma Resort set behind bustling Palm Canyon Drive.is he latest offering from the couple behind popular restaurants Farm and Tac/Quila, Clandestino. The sultry environment, colorful seating areas, and art collection create the atmosphere they call “Tac/Quila’s moody sister,” according to a current Travel and Leisure article.

I was fortunate enough to be staying at a home just across the street built by the same architect. So we could just walk down the driveway. The entire property at one time housed a fig farm. It’s in the ideal location: about 100 yards outside of official Palm Springs in Cathedral City.00

The view of the Palomar Resort from “across the street” and the backyard setting

Details: This restaurant inside the courtyard maze of the Palomar Hotel is not visible from the street in a residential neighborhood of Cathedral City.

For details, please see: //thepalomaresort.com/gallery, 67670 Carey Road, Cathedral City, CA 92234, 1-760-864-1177.

It is much larger than it appears on the outside. There are two indoor dining rooms with fireplaces and a large patio both in front and in back. The cosy Poca Sombra speakeasy—an intimate lounge specializing in tequila and mezcal libations inside.

Originally owned by two pioneering women in the 1920s and 1930s, Mary T. Bernardin and Laura K. Carey respectively, the property is bounded by two streets that now bear their names. The Adobe holding Sol y Sombra Restaurant dates back to this era.

One of the valley’s pioneering families planted a 48-acre date palm grove, which once encompassed the property. A portion of this grove still exists.

The renovated adobe farmhouse that I was fortunate to stay in with cousins is owned by their friend who grew up in it. The friend’s dad was President Dwight Eisenhower’s personal physician. The Eisenhower name is seen in clinics throughout the area.

Celebrate An Ethnic Mother’s Day

May 9, 2023 Comments Off

Celebrate Mother’s Day the Ethnic Way in the Greater Los Angeles area! From spiffy, contemporary Indian and Mexican fare to traditional soul food and Sicilian Italian, it is all memorably scrumptious and festive.

ARTH BAR + KITCHEN – CULVER CITY

Arth Bar & Kitchen’s Mother’s Day Lunch or Dinner features the Kitchen’s Small Plates, Tandoor Starters, Entrées, Sides, Handcrafted Tandoor Breads, Rice,and Dessert.

The Arth Bar will also serving their full list of Cocktails including their special Prem Kahani made of elderflower liqueur, violet liqueur, lemon juice, sparkling wine and a rose petal, or Lychee Martini comprised of vodka or gin, lychee liqueur, lychee juice and elderflower liqueur.

**ARTH BAR + KITCHEN – CULVER CITY** (photo by LocalfoodEater)

(For our coverage, please see: //localfoodeater.com/how-arth-bar-kitchen-redefines-indian-fare/

Arth Bar + Kitchen Hours: Mother’s Day Mimosa Lunch from 11:30 am to 3:00 pm. Mother’s Day Dinner from 5:00 pm to 10:00 pm; 9531 Culver Boulevard, Culver City, CA 90232; 424.503.4155; www.ArthLA.com

CELESTINO RISTORANTE – PASADENA

Mother’s Day is celebrated in true Sicilian style at Celestino Ristorante where Owner and Executive Chef Calogero Drago has created a special Tasting Menu for Mama.

The chef and staff invites you to treat Mama to a special dinner on either of Celestino Ristorante’s outdoor garden patios or in the main dining room.

The full Classic Menu showcases signature items like the Carpaccio, Insalata Ai Frutti Di Mare, Linguine with Mixed Seafood, Risotto with Red Beets & Goat Cheese, Ossobuco, Pollo Alla Parmigiana.

**CELESTINO RISTORANTE – PASADENA** (photo by acuna-hansen)

For a sweet ending, there is Tiramisu, Panna Cotta (Vanilla Custard with Strawberries) and the decadent she can indulge in the Torta d’ Arangia (Flourless Chocolate Cake).

**CELESTINO RISTORANTE – PASADENA** (photo by LocalFoodEater)

To read more detailed coverage on Celestino Pasadena, please see: //localfoodeater.com/celestino-pasadena-upholds-royal-family-pedigree/

Celestino Ristorante Mother’s Day hours: Dinner from 5:00 pm to 9:00 pm; 141 South Lake Avenue, Pasadena, CA 91105; 626.795.4006; www.CelestinoRistorante.com

EL GRANJERO CANTINA – THE ORIGINAL FARMERS MARKET LOS ANGELES

Executive Chef Jenni Sklar El Granjero Cantina at The Original Farmers Market in Los Angeles invites you to celebrate Mother’s Day with a specially created new “All Day” Breakfast Menu.

**Executive Chef Jenni Sklar** **El Granjero Cantina** (photo LocalFoodEater.com)

The Breakfast Menu showcases her signature Chilaquiles, Farmer’s Breakfast Plato, Huevos Rancheros, Papas Y Soyrizo Plato, Steak & Eggs, and Breakfast Burrito.

**EL GRANJERO CANTINA – LOS ANGELES (Photo by Michael Brown)**

She will also be cooking up her innovative modern Mexican menu all day and evening for Mom, featuring a selection of For The Table (snacks), Salads, Tacos, Bowls, Platos, Quesadillas, Burritos, Sides, and Dessert.

El Granjero Cantina’s Specialty List of Tequilas y Mezcal, Mezcal List, and signature Margaritas are the perfect accompaniment to her meal.

Specialty Cocktails created by Tobin Shea include their Classic Margarita with a choice of tequila or mezcal, Cointreau, fresh lime, and citrus agave, or the Draft Raspberry Hibiscus Cocktail with a choice of spirit, raspberry hibiscus tea, lime, and soda.

Other options include Wine, Beer, Crisp & Crude Canned Cocktails, Non-alcoholic Beverages, and Soft Drinks. So, treat Mom to an unforgettable Mother’s Day celebration at El Granjero Cantina, where she can indulge in delicious menu offerings and delectable cocktails in a lively and festive atmosphere.

For LocalFoodEater.com coverage, please see: //localfoodeater.com/el-granjero-cantina-the-farmer-refined-and-still-fun-at-original-farmers-market/

El Granjero Cantina at The Original Farmers Market in Los Angeles Mother’s Day Hours 10:00 am to 8:30 pm; 6333 W. 3^rd Street, Los Angeles, CA 90036; 323.879,9324; www.CantinaLA.com

GEORGIA’S RESTAURANT – LONG BEACH EXCHANGE

Georgia’s Restaurant will be celebrating Mother’s Day with their Mom-cellent Mother’s Day Brunch! Share classic savories such as the Fried Egg Sandwich,with choice of cooked egg, mayonnaise and bacon, Sausage, Bacon, and Eggs served with blackened country potatoes and toast.

Co-Owner Nika Shoemaker-Machado’s personal favorite remains the decadent Steak and Eggs, featuring top sirloin steak and a side of blackened country potatoes.

For Moms that love a sweet start to their day, there is Grilled French Toast made the old-fashioned way and topped with powdered sugar and strawberries. Their Cinnamon Apple Waffle topped with warm sautéed apples in a cinnamon syrup, and a dollop of whipped cream.

Mom can also have the best of both the sweet and savory worlds with the Chicken and Waffles with Georgia’s Restaurant’s signature fried chicken. The process begins with Co-Owner Marlon Machado’s Brazilian buttermilk brine and ends with a seasoned crispy cornmeal crust courtesy of Nana Gretchen’s very own Grandmother, served on a Belgian waffle with creamy honey butter, and maple syrup.

Soul-delicious Southern staples also include the Fish & Grits featuring Creole seasoned cornmeal crusted fried catfish, or the classic Shrimp & Grits made with Creole seasoned shrimp over a bed of savory grits.A vegetarian friendly Mardi Gras Omelet features green and red bell peppers, onions, and cheese. Georgia’s new-about-to-become-a staple Eggs Benedict is another option.

Soulful Sides include a healthy and hearty Oatmeal, quintessential Southern Grits served cheesy style. Blackened Country Potatoes were a favorite of George Shoemaker.

Brunch libations include a bright and bubbly Mimosa ($5) and the signature Peach Sangria ($5), Hard Lemonade ($5),and Bloody Mary ($7).

To read more about our visit to Georgia’s Restaurant at the Long Beach Exchange, please see: //localfoodeater.com/eat-authentic-regional-soul-food-in-your-own-backyard/

Georgia’s Restaurant at the Long Beach Exchange hours for Mother’s Day Brunch from 9:30 am to 2:00 pm; and they will be serving their Georgia’s Restaurant Signature Menu from 9:30 am to 8:30 pm; 4104 McGowen Street, Suite 155, Long Beach, CA 92630; 562.420.5637; www.Georgias-Restaurant.com

HANK’S – PALISADES VILLAGE

Hank’s celebrates Mother’s Day with an offer to each Mom of a Complimentary Strawberry Mimosa and Executive Chef Isaias Peña’s special Mother’s Day Brunch Menu. Everyone can toast with Hank’s Bellini,Mimosa, Bloody Mary or Tableside Martini

Friendly, resort-like **HANK’S – PALISADES VILLAGE**

**HANK’S – PALISADES VILLAGE** (photo by Tonelson)

Menu favorite dishes include Eggs Benedict, Avocado Toast, the Hank’s Omelette, The #77 Burrito and the new Strawberry Waffles, Shrimp & Polenta.

For the story on our visit to inviting Hank’s in Palisades Village, please see: //localfoodeater.com/hanks-double-diamond-burger-deal/

Hank’s Mother’s Day hours: Brunch from 10:00 am to 4:00 pm, and for Mother’s Day Dinner from 4:00 pm to 9:00 pm; 1033 N. Swarthmore Avenue, Pacific Palisades, CA 90272; 424.363.7166; www.HanksPalisades.com

KNOX & DOBSON

We are still so impressed with KNOX & DOBSON, both the product and their sophisticated, gorgeous presention! So consider this classic way to celebrate Mom this Mother’s Daywith an in person or delivery gift of Knox & Dobson’s new Superior Bottled Cocktail Gift Box.

The box features a premium gin Martini, classic Old Fashioned, Improved Whiskey Cocktail made with Maraska Maraschino, and authentic Rye Manhattan($70 per Gift Box – 2 Servings per each Bottled Cocktail).

For the story on our stellar Know & Dobson tasting please see: //localfoodeater.com/knox-dobsons-historic-cocktails-in-a-bottle/

Knox & Dobson is now available for home delivery anywhere Nationwide by visiting www.KnoxandDobson.com or visit the Knox & Dobson Stockists to see where you can walk-in and purchase directly.

Qué Padre’s Breakfast & Cinco de Mayo Party!

April 30, 2023 Comments Off

(Gerry Furth-Sides, Photography by Tonelson) Qué Padre‘s new Weekend Breakfast and Spicy Mimosa Bar is up and running at Palisades Village every Saturday and Sunday from 9:00 am to 12:00 noon. A sister restaurant to Hank’s we already knew that the food – and the friendly, inviting Rick Caruso village setting- would be delicious.

Qué Padre Brunch Chilaquiles (photo courtesy Tonelson)

Executive Chef Isaias Peña’s tempting new Weekend Breakfast Menu features classics with a spin. Steak & Eggs Tacos,Soyrizo Tacos, Chilaquiles, and Churro French Toast. Each item is also served with your choice of a Complimentary Cafe de Olla or Cold Brew to start the day even if this means at noon on week-ends.

Executive Chef Isaias Peña at sister restaurant, Hanks, photo by LocalFoodEater.com

(Content courtesy Qué Padre) Qué Padre‘s new Spicy Mimosa Bar now serves brunch every Saturday and Sunday from 9:00 am to 3:00 pm. The drink names alone are mouth-watering: Traditional Orange, Watermelon, Mango, and Guava Mimosas.

Qué Padre Brunch Churro French Toast (photo courtesy Tonelson)

There are also sweet and tangy twists. These include the Orange Mimosa or a refreshing Watermelon Mimosa with a spicy twist. And each drink comes with a spicy rim of Tajin and Chamoy to kick-start breakfast, brunch or lunch.

Qué Padre cocktail (photo courtesy Tonelson)

Qué Padre has become a go-to destination for locals and visitors alike. The modern Mexican restaurant located in the heart of Pacific Palisades at Palisades Village feels like a day out of town in the fresh ocean breeze.

The focus of Executive Chef Isaias Peña’s contemporary Mexican cuisine menu is dishes made from fresh, locally sourced ingredients, In addition to the new morning menu, Qué Padre‘ boasts seasonal, popular lunch and dinner menus.

Qué Padre Brunch Tacos (photo courtesy Tonelson)

Hours: Saturday and Sunday from 9:00 am to 12:00 noon. The Spicy Mimosa Bar hours are Saturday and Sunday from 9:00 am to 3:00 pm.

More news! Cinco de Mayo Celebration on Friday, May 5th, 2023 starts at 12:00 Noon and runs to to 9:00 pm. The list of featured spirits is tantalizing! The Smoke Label artisan smoked Blanco and Reposado Tequila Tastings, Coronita Buckets, Cervezas, Qué Padre Cocktails, Signature Margaritas, Tequila Flights. Add Chef Peña’s full Modern Mexican Menu and signature dessert.

The friendly Palisades Village with Qué Padre on the right (Photo LocalFoodEater.com)

The Smoke Label, a premium tequila brand, infuses its tequilas with smoke from mesquite wood for a unique twist. Guests can sample The Smoke Label’s smoked Blanco and Reposado Tequilas, which pair perfectly with the restaurant’s modern Mexican cuisine.

In addition to Tequila Tastings, Qué Padre will also be serving $20 Coronita Buckets and $5.00 Cervezas, as well as Qué Padre Cocktails, Signature Margaritas, andTequila Flights.

Executive Chef Isaias Peña’s full Modern Mexican Menu and signature Tacos – Carne Asada, Grilled Chicken, Carnitas, Beef Birria, Mushroom, Shrimp, Fish and Al Pastor – will also be available. For the perfect finish, there are Chef Peña’s indulgent Mexican Chocolate Churros for dessert!

For more information about Qué Padre or to make reservations, please call 310.461.8226 directly or visit www.QuePadreTacos.com. Walk-in guests are always welcome.

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Gerry Furth-Sides