Gerry Furth-Sides

Antonio’s Pizzeria Celebrates 60 Continuous Years in Sherman Oaks

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Antonio’s Pizzeria and its iconic sign have been lighting up Ventura Boulevard in Sherman Oaks, California, since 1957.   To celebrate, the family restaurant served up $19.57 dine-in meal deals on Friday-Saturday, August 25 and August 26.   Deputy Mayor Barbara Romero presented Antonio’s Pizzeria with a proclamation to mark the occasion.   For details, please visit //www.antoniospizzeriala.com/,  Facebook, and  Instagram.


PizzaThe meal opens with the famous pizza, still made from the same recipe. Dinner includes:

  • 1 large pizza (1 topping)
  • A plate of spaghetti and meatball
  • Chopped salad
  • Soft drinks

    pizza

    We chose the pulled sausage on our pizza

A choice of marinara or meat sauce (shown here), with garlic, oil or butter, is offered with the Spaghetti and Meatballs. The pasta “is the only thing that is not made from scratch,” 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.

spaghetti

The spaghetti with meatball and meat sauce

We chose the Chopped Salad with tomato, onion, and the perfect amount of romaine lettuce, dressed with Antonio’s own dressing.

Salad

“It’s been an honor to serve the community for 60 years, and we’re looking forward to 60 more,” said 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

To mark Antonio’s milestone birthday, the restaurant has also launched a line of its famous Italian salad dressing ($4.95). “Everyone loves the dressing and usually ask to take some home with them, so why not bottle it?” laughs Alex.

Antonio’s Pizzeria has been a staple to the neighborhood and remains one of the few non-franchised, family-style restaurants remaining in the San Fernando Valley. Customers can expect homemade, traditional Italian dishes, hearty portions, and friendly but professional service.

Diners can eat outside on cool days.

Families of at least two generations are regulars in the spacious dining room (still 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!).

An old-fashioned menu encased in glass is out front with an “A” for cleanliness –  and deserves an A+ for hospitality and service.   Antonio’s serves lunch and dinner daily, adding live music nightly and weekly specials. 

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.

For more information, please visit:  //www.antoniospizzeriala.com/,  Facebook and follow them on Instagram.

Dynamo Celebrity Cookbook Writer Carolynn Carreño’s BOWLS OF PLENTY:

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(Gerry Furth-Sides) “I’ll have what she’s having”- or making to eat – from her new cookbook, BOWLS OF PLENTY. Dynamo Carolynn Carreño is as trim as Giada with a sunny personality and an empathy for anyone who has ever been faced with limited food choices that do not promote well being.  She is also very funny and anyone in her career phases would make a book and a film.

cheese salad

Quinoa, beet and goat cheese salad

James Beard award-winning food writer Carolynn brings one-dish meals to the home cook in BOWLS OF PLENTY: Recipes for Healthy and Delicious Whole-Grain Meals. The book compiles over 100 inventive recipes of “mix-and-max hearty, one-dish meals that layer flavorful veggies, meats, sauces, and vinaigrettes on a foundation of whole grains, revolutionizing whole grain cooking.

We were lucky enough to meet engaging dynamo Carolynn at Melissa’s Produce and taste her food prepared with the best of products the company has become known for nationally.  Here chef Allison helps with the prep work.

Chef Allison

Chef Allison adjusts the stove for the corn dish

Carolynn feels that “Gorgeous, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, ‘the bowl’ has become part of our culinary vocabulary.   However, she joked, “I have this thing for cooking for flavor, not Instagram.”

The corn rice recipe with baby zucchini and pulled pork – delicious right out of the pan

corn rice

A midnight snack of corn rice — so satisfying and with even more intense flavors the second day

A friend prepared the corn rice recipe, which included cooking rice in corn husk stock, a trick Carolyn learned during her internship at Chez Panisse Restaurant.  It was delicious right out of the pan and the next few days. 

 She added that it is such a new trend that a lot of restaurants still need to find the proper entree size bowls because “so many of them are too small or too flat for easy eating.”  Carolynn thinks of everything.  She says “I’m a control freak” but she says it with a smile.   

According to Carolynn, whole grains are not just for hippies and health nuts anymore. Hearty grains like quinoa, farro, millet, and spelled are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base for other, richer, more complex ingredients.   The grain-based bowls are easy-to-make and family-friendly, and convenient for busy home cooks and weekend chefs alike.

salad

Shaved Brussel Sprout salad


Chef Carolynn calls herself a “professional home cook” although she has coauthored over a dozen acclaimed cookbooks, including most recently, Nancy Silverton’s Mozza at Home and Pat LaFrieda’s Meat: Everything There is to Know.  Yes, she’s spent months on end at Nancy’s home in Italy, preparing for TV shows and co-writing books with her, and loving it.

Unlike perfectionist Nancy, Carolynn insists that her style of cooking is “healthy-ish” and not health food has driven — citing early on that some of the “health” food products her mother served at home were packed with sugar.  At the same time, she revealed that when she did a recipe she would ask herself if Nancy would approve!  

The chef told us  that she is a “vegetarian — except when she eats meat.”  Reading the book reveals how she became educated on what kinds of tasty, properly raised meat and poultry she means by that after doing the book with Pat LaFrieda.  And her last section is on desserts and they do include sugar.

The design of Bowls of Plenty reflects Carolynn’s desire to inspire, encourage and assist home cooks with no-fail, easy-to-follow recipes,, including recipes for sweet and savory breakfast bowls, salad bowls, flexible composed main dish bowls that work with all diets, sweet dessert bowls, and Build Your Own Bowl spreads for easy, casual home entertaining.

Carolynn added conspiratorially:  “I know that everyone tells you to fill the book with vibrant, mouth-watering photographs, but I put into  BOWLS OF PLENTY the photos of the ones I want the reader to try first.  

Carolynn Carreño is a James Beard award-winning food writer and co-author of twelve cookbooks. Her work has appeared in Bon Appétit, Food & Wine, Gourmet, Saveur, and the Los Angeles Times. 

Day-Lee Foods World Gyoza Eating Championship August 26

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LOS ANGELES, Calif., — On Saturday, August 26, 2017, the world’s top competitive eaters will gather in downtown Los Angeles for the 11th Annual Day-Lee Foods World Gyoza Eating Championship. The premier competitive eating event on the West Coast, the showdown challenges eaters to devour as many Day-Lee Pride gyoza (Japanese potstickers) as possible in 10 minutes.

Joey Chestnut—the #1 competitive eater in the world ranked by Major League Eating (MLE), the reigning Nathan’s Hot Dog Eating Record Holder, and the World Gyoza record holder (384 gyoza)—will be back to reclaim his title. Matt Stonie, the 2016 Gyoza champ and #2 competitive eater in the world, will also be competing.

Geoffrey Esper (#5), Gideon Oji (#6), Michelle Lesco (#9), Juan Rodriguez (#10), Richard LeFevre (#13), Eric Booker (#16), Darron Breeden (#17), Steve Hendry (#19), Pablo Martinez (#20), Carlene LeFevre (#42), Mary Bowers (#46), Doug Ecks (#47), and Jon Bello will round out the competitor lineup, making it one of the strongest fields of professional eaters ever assembled. Special guest Jonathan “Beer Mug” Kantrow, radio personality from KROQ’s “Kevin and Bean Show,” will also test his competitive eating skills against the world’s best. Competitors—aside from consuming platefuls of gyoza—will be vying for a $6,000 cash purse.

potstickers

Day-Lee has been making their famous high-quality gyoza with generous filling, less dough, and no MSG for decades. This year, Day-Lee Foods—who also makes a line of authentic, premium-quality Asian food—will be partnering with the Los Angeles Regional Food Bank and donating a case of product for every plate of gyoza consumed in the contest. That means for every pound of gyoza eaten, about twenty pounds of food will be donated to help alleviate hunger in the Los Angeles community. They anticipate donating 3,200 pounds of food. “We wanted to find a way to give back in a meaningful way and are excited to embark on a relationship with one of L.A.’s most deserving organizations,” said Craig Jaunzemis, Director of Marketing at Day-Lee Foods.

 

“The Day-Lee Foods World Gyoza Eating Championship has been one of the biggest events on our calendar since 2006,” said Rich Shea, president of Major League Eating and the International Federation of Competitive Eating (IFOCE). “The best of the best have shocked fans by making huge strides in their capacity for gobbling gyoza over the years. With the impressive lineup scheduled to compete, we’re eager to see if 2017 will be the year that Joey’s 2014 world record of 384 gyoza in ten minutes will be beaten.”

 

Taking place during the 77th Los Angeles Nisei Week Japanese Festival, the eating championship is hosted by the Nisei Week Foundation and sanctioned by MLE and the International Federation of Competitive Eating (IFOCE). The main event will take place at the Japanese American Cultural and Community Center (JACCC) Plaza in Los Angeles’ Little Tokyo district. The JACCC Plaza is located at 244 S. San Pedro Street, LA, CA 90012. The main event will commence at 3:00 PM following the Little Tokyo Community Gyoza Chowdown at 2:00 PM, the Ninin Baori Gyoza Challenge (Japanese Party Game) at 2:15 PM, and the LAPD vs. LAFD Gyoza Eating Showdown at 2:30 PM. Admission is free; limited seating and ample standing room will be available. The event will feature food, vendor booths, the Sapporo Beer Garden, and post-contest musical entertainment.

 

Additional information for the Day-Lee Foods World Gyoza Eating Championship can be found online at Facebook GyozaChampionship,  Twitter @EatMoreGyoza, and Instagram @EatMoreGyoza.

 

About Day-Lee Foods, Inc.

Day-Lee Foods, Inc., a leader in authentic Asian cuisine, manufactures two frozen food brands for retail and foodservice customers: Day-Lee Pride, a line of 6 different types of gyoza found in Asian and Japanese grocery stores throughout the U.S.; and Crazy Cuizine, a line of premium-quality Asian classics such as Mandarin Orange Chicken, Teriyaki Chicken, Korean BBQ, and Chicken & Pork Potstickers.

 

About the Day-Lee Foods World Gyoza Eating Championship

The Day-Lee Foods World Gyoza Eating Championship is hosted annually by the Nisei Week Foundation at the Los Angeles Nisei Week Japanese Festival and sanctioned by Major League Eating (MLE) and the International Federation of Competitive Eating (IFOCE). Since 2006, the contest has quickly become a marquee event on the MLE calendar, attracting the best of the best to see who can eat the most Day-Lee Pride gyoza (Japanese potstickers) in 10 minutes. The current world record is 384 gyoza eaten by the 2014 champion, Joey “Jaws” Chestnut (currently ranked #1 by MLE).

 

About the 2017 Los Angeles Nisei Week Japanese Festival

The Nisei Week Japanese Festival is recognized as one of the longest-running ethnic festivals in the United States. It is a nine-day event that spans two weekends and celebrates Japanese and Japanese American culture with exhibitions, demonstrations, entertainment, food, and fun. All proceeds benefit the Nisei Week Foundation, a nonprofit 501(c)(3) charitable organization. The 2017 festival will take place in Los Angeles’ Little Tokyo district from August 19-27. For more information, a calendar of events, and volunteer information visit www.NiseiWeek.org

Historic Casa Vega Celebrates Summer with Ice Cream Churro for the Kids

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Ice Cream Sandwich

 (Gerry Furth-Sides, images are courtesy of Casa Vega). Historic  Casa Vega, Los Angeles’s landmark 61-year old Mexican restaurant, celebrates National Ice Cream Sandwich Day on August 2.   Young Angelenos will be treated to a special ice cream churro sandwich, with a minimum order of a Casa Vega kid’s meal, compliments of second-generation owner Christy Vega.

The New Kids Menu ($7.50) includes five popular Mexican entree dishes and Kraft Macaroni & Cheese, a side and milk, juice or soft drink.

The Ice Cream sandwiches are available at  Casa Vega, 13301 Ventura Blvd., Sherman Oaks, CA 91423, 818.788.4868, www.casavega.com

Christy Vega (Fowler), Casa Vega owner-proprietor and mom!

 

As glamorous as any celebrity (and seen on Food Network TV), and as efficient and welcoming as a proprietor who has grown up in the restaurant can be, Christy is also a mom and created the recipe at home.   Now a favorite dessert of Christy’s four young sons, the chocolate-dipped churros sandwiching vanilla ice cream adds an ethnic twist to three popular treats – churros, ice cream, and chocolate.

So for families looking to try making the sandwiches at home, here is Christy’s recipe.  Of course, the technique at Casa Vega has been honed over the decades to look like the daily dessert shown below.

Churro Ice cream Sandwich
 Yield: 8
 Ingredients
  • CHURROS
  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/2 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • Vegetable oil
  • CINNAMON SUGAR
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • CHOCOLATE GANACHE
  • 8 ounces dark chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon chili powder (optional)
  • 2 pints vanilla ice cream

Instructions

  1. To make the churros, in a medium saucepan melt butter over medium heat. Stir in water, sugar, and salt. Bring to a boil. Reduce heat and stir in flour. Continue to stir over low heat for about 1 minute. Remove from heat and allow to cool. Note, make sure the dough has cooled in order to prevent eggs from scrambling. Incorporate 1 egg at a time into the dough, stirring until well mixed and the dough is smooth.
  2. Prepare a pastry bag fitted with a large star tip. Set aside. Prepare cinnamon sugar by mixing together granulated sugar and ground cinnamon in a shallow pan. Line baking sheets with paper towels and set aside near frying station. Using a wok, or large saucepan, heat vegetable oil to a temperature of 350°F. Pipe 4-inches of dough into the oil, no more than three at a time. Fry until golden brown, using tongs to turn the churros. Note, maintaining the oil temperature at around 350°F is important. If the oil becomes too hot, the churros will brown quickly on the outside, not thoroughly cooking through. Remove crispy churros from the oil and roll into the cinnamon sugar. Set on prepared baking sheets to cool. Continue steps until all the dough has been fried.
  3. Allow churros to cool completely. Slice horizontally in half. Line three halves of the churros side by side. Fill with ice cream. Top with three more churro halves. Wrap in plastic wrap and freeze until firm, at least 2 hours.
  4. While sandwiches are freezing, place chocolate, whipping cream, and chili powder (optional) in a Bain Marie. Melt chocolate over low heat. Continue to stir until smooth. Allow cooling to room temperature. Dip frozen sandwiches into chocolate. Serve immediately or store in a freezer.

 

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

 

La Victoria Celebrates 100 Years of Salsa this 2017 Summer

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(Gerry Furth-Sides, all photos are courtesy of LA VICTORIA) Jarred salsa celebrates its 100 year anniversary this year.  As the makers of  LA VICTORIA® point out.  For a little context, sliced bread wasn’t invented until 1928.  And the company boasts that it them to thank for helping spice up every #TacoTuesday ever since.

To celebrate 100 years of loyal and loving salsa connoisseurs, the LA VICTORIA® brand hosted dinner four parties in the spring and summer to commemorate its 100th anniversary.

The modern West Coast-inspired dinner parties in historical locations, hitting Los Angeles, San Diego, San Francisco and Portland, where they partnered with local chefs, artists, and musicians to pay homage to its Mexican heritage and the modern West Coast lifestyle.

The makers of  LA VICTORIA® took to the local arts community and gave away a total of $40,000 to local artists throughout its hosted art contests in San Diego, Los Angeles, San Francisco and Portland.

 

 

LA VICTORIALA VICTORIA’s ethnic roots come from Mexico. The current recipe used by LA VICTORIA for its Salsa Brava actually is the original recipe the La Baca family brought with them from their native land in Mexico in 1917.  The family and the recipe gained fame as the first-ever jarred salsa in the United States.

Those same tomatoes have been grown in the fields of California’s Central Valley ever since 1917.  That’s when the La Bacas family first introduced the world to LA VICTORIA® SALSA BRAVA® Hot Sauce, the original recipe they brought with them from their native land in Mexico.

In 1955, the family extended their mission to create and share the very best new flavor ideas with our new neighbors in southern California. On the label of each new flavor,  the company introduced the industry’s first “heat thermometer” to help customers find just the right amount of spiciness to their liking. The same thermometer can be used today on a whole new family of rich and refreshing flavors.

And in 1998- The US Department of Agriculture declared salsa a vegetable!

 

 

 

 

 

 

French’s Celebrates National Mustard Day August 5

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FRENCH’S® MUSTARD HOSTS THE NO MORE KIDS WITH CANCER “MUSTARD CHALLENGE” for NATIONAL MUSTARD DAY SATURDAY, AUGUST 5, 

(Gerry Furth-Sides, all images are courtesy of French’s Mustard Company) This year, French’s Mustard is hosting the fundraiser for “No More Kids with Cancer”.  The company will match the Mustard Challenge donations of which 100% to fund the cause. The Challenge encourages people to eat a spoonful of French’s mustard, film themselves, share their videos on social media.

For event details and to donate please see www.mustardchallenge.com.  For more information on No More Kids with Cancer, visit www.nomorekidswithcancer.org.

French’s has been a proud supporter of the National Mustard Museum and National Mustard Day for over 20 years.   The museum celebrated its first National Mustard Day in 1991 with only a small gathering of friends in the Curator’s backyard. It has grown into a major festival known around the world with 6,000 fans in attendance last year.

Rock solid French’s Mustard as a sponsor, is reflected in the generous and the whimsical  (Poupon U., housed in the museum, is one of the many play-on-words this history affords).

To read Peggy Trowbridge Filippone’s recent,  lively- written, fascinating history of the mustard plant, please see //www.thespruce.com/history-of-mustard-as-food-1807631.

Basically, among the 40 species of mustard plants, the three used to make mustard are the black, brown and white. White mustard, which originated in the Mediterranean, is the antecedent of the most familiar bright yellow hot dog mustard.  Brown mustard from the Himalayas translates into Chinese “restaurant” mustard.  Brown mustard serves as the base for most European and American mustards.  Black mustard originated and is still popular in the Middle East and in Asia Minor.

Although it was the Romans who first brought the mustard to see into the modern world (along with deviled eggs),  China and Japan are credited with originating the cultivation of mustard from the seeds.  Edible mustard greens are a different species of mustard.

The century-old French’s Mustard is made by the French’s Food Company, a global food company with locations in the United States, United Kingdom, Canada, Brazil, France, and Mexico.  For the full, illustrated story of French’s Mustard that goes back to 1904, please see //www.frenchs.com/our-story/

The company continues to craft trusted foods using the highest quality, simple ingredients highest quality. www.frenchs.com. New products are being developed.  I verify here that the mustards are just thick enough with flavors clearly shining through the minimal natural ingredients, and with just enough vinegar.  We actually tasted each one on its own on a teaspoon.

My professional food friend who favors “Poupon” mustard, was delighted to learn that this is now a standard among French’s products, along with ketchup (watch out Heinz)!

The nonprofit National Mustard Museum holds the world’s largest collection of mustards (approaching 6,000) and mustard memorabilia.

 With the help of Confidential Condiment Counselors, visitors can taste more than 450 different mustards daily in the Museum’s Gourmet Gift Shop.  The Museum is also the home of America’s tongue-in-cheek Mustard College: POUPON U.

Founder and Curator Barry Levenson remind food lovers that versatile condiment mustard is a healthy choice, too.  It contains “no more than 10 calories per serving and no fat or cholesterol.

One sample of the continually evolving ethnic-inspired recipes on the website is Deviled Eggs.    Deviled Eggs, which originated in ancient Rome, made their way throughout Europe and Scandinavia before arriving on the North American party table.

 

Deviled Eggs

FRENCH’S Party Deviled Eggs (12 servings)

Prep Time 25min

Ingredients

12 large hard cooked eggs
6 Tbsp. light sour cream
2 Tbsp. FRENCH’S® Dijon Mustard or Classic Yellow® Mustard
FRENCH’S® Crispy Fried Onions, optional

Directions

REMOVE yolks from whites and place in a bowl.
MASH yolks and blend in sour cream and mustard.
SPOON/PIPE yolk mixture into egg white halves. Arrange on lettuce-lined platter.
CHILL, covered. Sprinkle with paprika, Crispy Onions or minced parsley, if desired.

 

Buffalo Sloppy Joe DipAmerican Regional Buffalo Sloppy Joe Dip

Makes 3 cups dip

Prep Time 5min

Cook Time 20min

Ingredients

1 lb. ground beef
1 1/4 cups FRENCH’S® Tomato Ketchup
1/4 cup French’s® Classic Yellow® Mustard
2 Tbsp. FRENCH’S® Classic Worcestershire Sauce
1 ( 8 oz.) pkg. cream cheese softened
1/3 cup Frank’s RedHot® Original Cayenne Pepper Sauce
1/4 cup green bell pepper, optional

Directions

PREHEAT oven to 350°F. Brown ground beef in large skillet; drain fat. Stir in Ketchup, Yellow Mustard, and Worcestershire sauce.
COMBINE cream cheese and Frank’s RedHot Sauce.
PLACE half of ground beef mixture in shallow 1-quart baking dish. Spread cream cheese mixture over beef.  Top with remaining beef mixture (diced green pepper is optional).
BAKE 15 minutes or until dip is heated through. Serve with pita chips or a favorite dipper.

The Best Old-Fashioned Service at New BIBIBOP Asian Grill

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Albert

Professional and friendly Albert, there to please guests

(Gerry Furth-Sides) There was no line at the counter when we walked in at 8 pm at the new BIBIBOP Asian Grill near the Beverly Center in Los Angeles.  By the time Albert and Stephanie L. efficiently helped us create our food bowls and we sat down, the line was to the door.  They explained each ingredient briefly and happily answered all of our questions.

The base choices include white or purple rice, noodles or salad.  Hot toppings include perfectly cooked diced potatoes, bean sprouts and black beans… all flavorful and fresh.  Protein choices are marinated or spicy chicken, steak or organic tofu.  Cold Toppings feature nutrition, texture and a variety of flavors:  lettuce, corn, sesame kale, daikon radish, cucumber, carrot, red cabbage, cheese, and eggs.

At the front counter, each customer can build his or her own perfect BIBIBOP from a selection of fresh vegetables, quality proteins, and Asian-inspired sauces.

Ingredients are freshly chopped, grilled, cooked and prepared on site daily for this twist on bibimbap.  And, these days, very similar to the Chipotle concept next door, the BIBIBOP line moves alone easily with plenty of friendly assistance from professional aim-to-please staff.
Sauces include yum yum, teriyaki, Korean red, cucumber wasabi and sesame ginger to go with the dishes.
Sauces  We would have loved true black rice alone.  A nutrition-packed superfood once reserved only for emperors — boasts more antioxidants per serving than blueberries and also is packed with fiber, iron, and copper.  Korean black rice actually has 11% more nutrients than other black rice.
BIBIBOP also offers free miso soup to pair with their rice, noodle, and salad bowls.  Customers can conveniently help themselves from a container next to the drink stand.
We watched the line move right along, just as it did when we were being helped.  Customers watched the plates being created or chatted with each other.  A few families with small children with them split up and found seats and cups of water for the children at one of the larger tables.  And still, there was a queue to the door the entire time we were there!

In-house diners sat at organic wooden tables and benches along the wall. The wooden beams and contemporary electrician light fixtures, and spanking new clean interior are very inviting.  Customers carried large bags and bags of food-to-go outside.  And there is a free parking lot right behind BIBIBOP!  BIBiPOP is so new, the name of the former restaurant is still in the parking spaces.

To learn more about BIBIBOP, visit bibibop.com and connect on Facebook, Twitter, and Instagram.

This third new location at 8424 Beverly Blvd (a few blocks east of La Cienega) is the third of four to open in Los Angeles this summer.   Other locations now open are in Hollywood (6333 Sunset Blvd.) and in Santa Monica (1401 Third St. Promenade).

Part of a national expansion by BIBIBOP to expand its popular Korean-inspired Cleveland, Ohio born concept, other cities include Washington DC and Chicago.  (It is not to be confused with BIBIGO)

BIBIBOP’s signature “WELL B-ING” mission aims at healthy, delicious food with a fast-service spin on the traditional Korean dish bibimbap, meaning “mixed rice”.

In addition to the location on Beverly Blvd, other BIBIBOPS have moved in around the city.  Other locations are now open in Westwood (1059 Broxton Ave.);  Hollywood (6333 Sunset Blvd.) and in Santa Monica (1401 Third St. Promenade).

bibimbap

The actual name “bibimbap” roughly translates to a classic rice dish served in a steaming granite bowl, so hot that when a server drops in a raw egg,  the dish cooks before your very eyes. Add to the fun,  a server who literally cuts with scissors what looks to be a piece of cloth that is actually a paper-thin piece of beef.   He or she then anoints the mixture with hot sauce to the specified level of spiciness.

Since the granite bowl holds heat and takes a good long time to cool off, the egg is cooked through within minutes. The rice that comes into contact with the scorching hot sides of the bowl forms a tasty crispy crust – a prize at the bottom of the dish.  The toasted rice makes such a surprising contrast to the tender, marinated beef you don’t want to take a mouthful of one without the other.

It’s perfect for cooling down on a hot summer day or a colder winter one when you want a dish to stick to your ribs.  Anthony Bourdain may have made the dish famous on his “No Reservations” TV show but Zip Fusion (now closed) owner, Jason Ha, did the performance cooking on my first memorable steaming concrete bowl of bibimbap one chilly DTLA winter night.

CEO Charley Shin’s first BIBIBOP Asian Grill restaurant originated in Columbus, Ohio, in August 2013.   This followed Shin’s successful launch of the international Charleys Philly Steaks franchise.

After mastering the franchise concept, Charley Shin went back to his roots and was inspired to bring the bold flavors and healthy ingredients of his native South Korea to his American hometown. The new concept caught on fast with the company opening three more locations in 2014, eventually expanding to 12 total locations across Ohio by 2016.

 

Popular LA Book Author-Celebrity Chef Jet Tila to Appear at LUCKYRICE, July 28

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(Mom) Mary, Jet Tila and Barbara Hansen at the C-CAP fundraiser party, book-signing party

 

Jet Tila, celebrity chef, judge on Food Network’s “Cutthroat Kitchen,” and author of the new 101 Asian Dishes You Need to Cook Before You Die joins the 20+  participants at this year’s Los Angeles LUCKYRICE Feast. 

(Above)  The parties started this month.  Here Jet has a bit of fun with friend, celebrity pastry chef Sherry Yar, at her The Tuck Tavern fundraiser book party.  The kitchen prepared dishes from Jet’s Book.

Jet's satisfying food

A plate of Jet’s satisfying food: Kung Pao Shrimp, Szechuan-Style Green Beans, Chinese chicken Salad, Mongolian Beef- all in Jet’s cookbook!

Celebrating its 8th lucky year,  LUCKYRICE, America’s largest Asian food festival, explores the  diverse Asian-American experience, using food and drink as a universal lens.

Chicken Satay

Jet Tila’s Chicken Satay from his cook book

WHO:
Celebrity Chef Jet Tila
 
WHEN:
Friday, July 28th 
7:00PM-10:00PM
 
WHERE:
Vibiana, 214 S Main St., Los Angeles, CA 90012
WHAT:
This year’s LUCKYRICE Feast is an Asian food blowout that includes up-and-coming chefs, classic dishes, trendy pop-ups, and flavor infusions representing the Asian diaspora of Los Angeles. 
 
A sampling of the night’s dishes include:
  • Celebrity Chef Jet Tila’s Northern Thai Pork Chili Dip with Lucky Purple Sticky Rice;
  • Chinese Laundry’s signature Mama’s Cold Noodles dressed in Sichuanese chili sauce, sesame mousse, with sour pickles, chickpeas, chicharrones, and pork sung;
  • Kalbi Sausage Corn Dogs from Seoul Sausage;
  • Bone Broth Ramen from Southeast Asian favorite Bone Kettle; 
  • Zha Jiang Fettuccine with Five-Spice Soft Soy Egg from Taiwanese street food favorite, Lao Tao; and
  • Cocktails provided by presenting sponsor Suntory Whisky, pouring their sought after Toki blend.
For more information on General Admission ticketing:
 
For more information on VIP admission:

LUCKYRICE  FEAST at Vibiana, DTLA July 28th – 8th Lucky Year

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Chef Chris Oh, Seoul Sausage Co

Chef Chris Oh, Seoul Sausage Co. founder,  gives the thumbs up at the LUCKYRICE Event 2015

(Gerry Furth-Sides) On July 28th, the LUCKYRICE Los Angeles Feast returns to Vibiana in DTLA to spotlight the city’s vibrant, Asian culinary scene to celebrate its 8th “lucky year.”  Presented by Suntory Whisky Toki, LUCKYRICE, America’s largest Asian food festival, explores the diverse Asian-American experience, using food and drink as a universal lens.  LUCKYRICE is true to its goal of showcasing the role and influence of Asian cuisine on the way we all eat today.

At the LUCKYRICE Event 2015

The Feast at Vibiana promises a celebration of Asian culinary and cultural collaborations with more than 20 Los Angeles-based participants representing several of Asia’s beloved eating capitals.  And it is is one of the most interesting indoor-outdoor venues in town.

At the LUCKYRICE Event 2015

Braised Pork Hocks

 

A sample of the tantalizing delights you’ll find at this year’s LA LUCKYRICE include:

●      Braised Pork Hocks with Longevity Noodles dished out by Mar Vista’s Taiwanese hotspot Little Fatty;

●      Bone Broth Ramen from Pasadena’s favorite Bone Kettle;

●      Pork Belly Sliders from The Standing Room; and

●      Crispy Tofu Balls with Spicy Sriracha Aioli, Starry Kitchen’s signature dish.

But the food is only half the attraction. Feast participants will enjoy Asian-inspired cocktails by presenting sponsor Suntory Whisky Toki; plus Asahi Beer, Bruce Cost Ginger Ale and a selection of wines provided by Wines of Germany, all perfect to pair with the spicy, sweet, and umami-packed dishes being served.

LUCKYRICE seems to have taken the place of the (also) extraordinarily organized Asian professional fundraiser event group, Project by Project because the event curators keep the spotlight on Asian restaurants.  Like P x P, they also somehow set a festive tone so that the individual guests somehow celebrate as a cohesive whole as though they all already knew each other.

“Angelenos are perhaps the most sophisticated eaters when it comes to Asian grub,” said LUCKYRICE founder Danielle Chang, “which is why our Los Angeles Feast is such a stellar showing of the Asian food movement in America, from traditional favorites to what’s new, now and next in the Asian-inspired culinary world.”

LUCKYRICE 2015 -An elegant party, fun party in a run-down part of Hollywood where the parking lot attendant started it off with a huge welcome

Tickets to this year’s LUCKYRICE Los Angeles Feast are $88 for General Admission and $150 for VIP Access.  Guests purchasing by either ticket tier or using an American Express Card receive additional perks. To purchase tickets to LUCKYRICE Los Angeles, please visit Ticketfly www.luckyrice.ticketfly.com.

 

Luckyrice Los Angeles

Vibiana

214 S Main St.

Los Angeles, CA 90012

Friday, July 28, 2017

VIP: 7:00PM-10:00PM

GA: 8:00PM-10:00PM 

ABOUT LUCKYRICE

From its home base in downtown Manhattan, the LUCKYRICE Festival spotlights Asian culture through annual food and cocktail festivals. In 2017 the LUCKYRICE festivals will venture from coast to coast, hitting 8 major cities in 8 cities: New York, Los Angeles, San Francisco, Houston, Miami, Las Vegas, Chicago, and Brooklyn. LUCKYRICE works with hundreds of chefs across the country, and alongside its Culinary Council, which includes the likes of José Andrés, Daniel Boulud, Floyd Cardoz, David Chang, Susur Lee, Anita Lo, Masaharu Morimoto, Pichet Ong, Zakary Pelaccio, Eric Ripert, Marcus Samuelsson, Angelo Sosa, Jean-Georges Vongerichten and Sang Yoon, to create memorable, cultural experiences that honor its collective Asian roots. Please visit www.luckyrice.com for more information.

 

Celebrate French Chef Tony Esnault and his New “Cool” Take on Bastille Day 2017

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Celebrate Bastille Day on Friday, July 14th DTWA with the most unusual at Church & State.  Executive Chef Tony Esnault has added four special menu offerings to celebrate this French National Holiday.

On the menu on the cool side are the  Vichyssoise, a chilled soup of leeks, onions, potatoes, and cream, and the Salade Lyonnaise with frisée, soft poached egg and bacon lardoons.

For the main attraction, Church & State will be offering two extraordinary Parisian entrées:  Chef Esnault’s Bouillabaisse, a Provençal fish stew made with prawns, mussels, clams, rock fish, fennel, potato, leek, and rouille, or the Confit de Canard made of duck confit, ratatouille, pickled grapes, and duck jus.

Church & State will be open on Bastille Day, Friday, July 14th, 2017, for dinner from 6:00 pm to 11:00 pm; 1850 Industrial Street #100; Los Angeles, CA 90021; 213-405-1434: www.churchandstatebistro.com

 

 Housed in the time-honored Douglas Building, and one of L.A.’s most beautiful settings, SPRING Owner Yassmin Sarmadi and Executive Chef Tony Esnault will serve A Grignoter & Sweets for the holiday.    A selection of nine A Grignoter (nibbles) includes a plate of Huitres Glacées du Jour, four daily market selected oysters, Melon et Jambon, fresh melon and handcrafted ham, Figues & Brie, (you guessed it), figs and Brie, and an assorted selection of additional delicious bites for $4.00.

Spring will also be offering a special selection of Sweets, including the Chou à la Crème; a puff pastry filled with vanilla cream, the Louis XV; Valrhona Jivara Chocolate with crunchy hazelnut, or the Pastèque; a refreshing watermelon ice cream sandwich for just $3.00 each.

 Pair your celebratory French fare with a glass (or bottle) of fine French wine from Spring’s extensive wine list, or celebrate by sipping a custom, artisanal cocktail of your choosing.

Spring Los Angeles will be open Bastille Day, Friday, July 14th, 2017 for dinner from 6:00 pm to 10:00 pm; 257 South Spring Street; Los Angeles, CA 90012; 213.372.5189; www.springlosangeles.com

Executive Chef Tony Esnault brings the light and sophisticated cuisine of Southern France to Spring, his latest collaboration with partner and wife Yassmin Sarmadi. Spring opened in February 2016 at Los Angeles’ historic Douglas building, and presents a complementary culinary experience to the couple’s acclaimed French bistro, Church & State.

“The simplest way to describe the culinary difference between the two restaurants is to say that, while Church & State’s classic bistro fare is driven by the use of butter, the backbone of Spring’s lighter fare is olive oil,” says Esnault.

Growing up on his grandparents’ farm in the south of France, Esnault learned at an early age to appreciate seasonal ingredients and regional French cooking. One of his earliest culinary memories includes his grandmother showing him how to hunt and prepare every part of a rabbit.

By eight years old, Esnault had already decided he wanted to become a chef. In his early culinary years, he trained at the François Rabelais culinary school in Lyon, followed by multiple Michelin-starred restaurants across Europe.  In 1996, at the legendary Louis XV restaurant in Monte Carlo, where he met his mentor, Alain Ducasse.

“First and foremost, he (Ducasse) taught me how to maintain flavors without altering the ingredients too much,” Esnault says. “There’s a radiance to food in its natural state that you don’t want to undermine.”

Elegance of flavor and artistic execution have become Esnault’s award-winning trademarks in the United States, including the Ritz Carlton Boston, and as executive chef Alain Ducasse’ Essex House and Adour at the St. Regis in 2007.

Esnault relocated to Los Angeles in 2009 to head the Patina kitchens in the Frank Gehry-designed Walt Disney Concert Hall to rave reviews.

 

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