Gerry Furth-Sides

New Brunch & Bar Menus at Mediterranean -Style Ysabel Restaurant

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Ysabel Restaurant photos

(Gerry Furth-Sides) Ysabel Restaurant is so dazzling  — inviting straightforward American cuisine, unparalleled craft cocktails and extraordinary service set into a private space that takes the best of classic Mediterranean and overlays a spiffy West Hollywood tone to it –that on on a sunny spring Saturday morning, it easily becomes the center of the universe.

Ysabel Restaurant-West Hollywood

Ysabel Restaurant-CAA gloriously sun-dappled (the harder to photograph you, my dear), tree-lined patio in town and extends itself by facing into three soaring dining rooms and bar with very high ceilings.

Ysabel Restaurant-entrance
Set back from Fairfax Avenue,  spacious Ysabel is tucked in the back of a large building, down a long driveway, the white-washed Mediterranean ambiance, dotted with classic appointments and lush greenery.  It is not only the “quintessentially Californian, indoor-outdoor environment,” it sets the standard for all others.

cappuccino
What can be added to our favorite breakfast cappuccino?  How about whipped cream, an espresso with soft brown sugar cubes.  Servers are only too happy to please.
Assorted Hand Rolled Pastries width=
Assorted Hand Rolled Pastries and a perfect bowl of fresh fruit?  The pastries are as light and fluffy as their picture; the sort of biscuit scone on the top layer made two of us at the table forget our paleo regime.Chef Allison Trent’s dairy
All of Chef Allison Trent’s dairy, produce and oils are sourced through organic suppliers.  Local farms featured include the legendary Coleman Farms and Harry Berries, wong Farms, Pudwill Farm and JJ Loan Daughter Farm.
honey, butter and jam
The small touches of luxury and a kind of pampering arrive here on a wooden block with small dishes filled with the finest honey, butter and jam.
Chef Allison Trent
Chef Allison, who also directs the kitchen at sister restaurant, Laurel Hardware, hails from Australia and has a certain feel for dishes that work well in an indoor-outdoor setting.  Her menus also feature light but substantial flavors that perfect in the Los Angeles weather.
Farmers Market Chopped Salad
Farmers Market Chopped Salad was chock-a-block rich with spicy salami, garbanzo, provolone and olives.  It was dressed perfectly, covering each piece but nothing more.Smoked Salmon Flat Bread
Smoked Salmon Flat Bread became new again with dill cream cheese along with lemon and capers.
Organic Quinoa Bowl
Chef Allison’s artistic, composed Organic Quinoa Bowl made an organic naturalist out of everyone in the group.  Beets, radish slivers, English cucumbers micro-greens and carrots shreds for that hint of sweetness pulled this dish together with a touch of garden in every bite.
Avocado Toast
“Avocado Toast,” another current buzz word dish turned out to be another surprise topped with a spring hat of heirloom tomatoes, burrata and garden herbs that again tasted as delightful as it looked.
Buttermilk Pancakes
Harry’s berries strawberries and vanilla cream added the final crowning touch to Buttermilk Pancakes.
Italian-American Mixologist Frederico Vial
Masterful and engaging Italian-American Mixologist Frederico Vial seemed to take pleasure in preparing our cocktails.  Here he mixes the Mary Rose cocktail with  grey goose, black berries, rosemary and organic lime.

The Tosca The Tosca – which the group toasted him with- brought together the spark and freshness of fortaleza repesado, cucumber, habanero and agave. the Allie was created with tanqueray 10, market strawberries, peychaud bitters and sage.

Grappa
Mixologist Frederico was was equally pleased to prepare a glass of the finest grappa, which had the spark without the burn of other grappas.  He instructed us to sip the grappa and espresso alternately to savor each taste.

Ysabel RestaurantWe lingered over brunch for an hour after the last course, moving from the warm common table to the warm deck.  Ysabel is a truly place that once you are there, you do not want to leave.

For more information or reservations at Ysabel, 945 N. Fairfax, Los Angeles, CA,  please visit //www.ysabel.la/ or call 323-366-2940.

New Bar Fogo® at Beverly Hills Fogo de Chão Ushers in Spring Here (Fall There)

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(Gerry Furth-Sides) The star signature caipirinha, the lime juice-infused cocktail made with a sugar cane liquor, cachaca, retains its place of honor at the recently revamped Fogo de Chão bar at the Beverly Hills location.

This  new Mango Habanero Caipirinha on the expanded Bar Fogo Menu features the tantalizing combination of  limes, mangoes and habanero peppers muddled with silver cachaça for a sizzling kick.

The new Brazilian cocktails, bar bites and Happy Hour offerings are part of the largest U.S. bar menu innovation to-date in the 20 years since  Fogo de Chão arrived stateside.

Arriving guests notice the new exterior signage plus enlarged entrance and restaurant foyer are impressive from the minute you head out of your car into the parking lot. Gaucho (right) Leonardo Bauer welcomes us at the door.  His brother works at the downtown location.  You would swear they were one and the same person.  The bartender we also saw downtown actually works there.

The expansion of Bar Fogo features a stunning, imported, white Carrara marble bar and a new outdoor patio lined with a living greenery wall.  The energy inside this place is as vibrant as a carnival even shortly after it opens in the late afternoon.

A sampling of the new cocktails explains why.  The new Brazilian Gentleman premium cocktail on the expanded Bar Fogo menu features Knob Creek Rye Bourbon, passion fruit, tawny port, Amargo Chuncho bitters and honey. This bolt of a cocktail slides down easily,  both smooth and tart and a sweet all at once.

Bar Fogo’s new straightforward, lush offerings were designed by and are unique to Fogo de Chão.   Fogo’s spring seasonal menu items have been crafted for those ready to embrace warmer temperatures using the freshest ingredients of the season.

New Braised Beef Rib Sliders on the expanded Bar Fogo menu feature Brazilian Xingu beer- braised beef topped with caramelized onions and smoked provolone.  They are pillowed on a soft, firm brioche bun.   Caution: they are addictive! Save room for dinner.

Brazilian Empanadas are the flakiest pastry dough pies filled with seasoned picanha and onions. They are served with Chimichurri aioli for dipping.

The Jumbo Shrimps served with limes and a Malagueta Brazilian cocktail sauce is only one of three superb seafood items on the menu.  They almost, almost  make you forget you are in a house of palace of beef.

Garlic Shrimp feature four jumbo shrimp sautéed in garlic butter with sweet peppers and onions, served with passion fruit dipping sauce.

Other $4 BRAZILIAN BITES items served in the bar are include the following.  We will not reveal calorie count.

New Spiced Chicken Sliders 

                                            New Brazilian Empanadas

Brazilian Inspired Beef Ribs

Warm Hearts of Palm and Spinach Dip  and the Crispy Parmesan Polenta Fries complete the list.

 

The expanded Bar Fogo menu also features new hand-crafted Caipirinhas and Brazilian inspired cocktails including:

  • Strawberry Hibiscus Caipirinha: Silver cachaça is mixed with hibiscus-infused syrup, fresh strawberries, and lime for a tasty twist on Brazil’s national cocktail.
  • Brazilian Gentleman: Knob Creek Rye Bourbon, passion fruit, tawny port, Amargo Chuncho bitters and honey blend together seamlessly in this premium cocktail.
  • Brazilian Nights: Belvedere Vodka joins forces with passion fruit, cinnamon honey, lemon ginger tincture and La Marca Prosecco for the ultimate evening drink.
  • Mango Ginger Martini: Ketel One Citroen, fresh mango, South American ginger and honey lemon elixir is garnished with fresh basil.
  • Mango Ginger Martini: Ketel One Citroen, fresh mango, South American ginger and honey lemon elixir is garnished with fresh basil.

Bar Fogo Happy Hour is available Monday through Friday from 4:30 to 6:30 p.m. and features new Happy Hour prices that everyone can appreciate – from $4 Brazilian Bites & Beers to $6 South American Wines and $8 Brazilian Inspired Cocktails.

“Menu innovation is at the core of all that we do at Fogo so we’re thrilled to be providing our guests with new ways to experience the authentic flavors and Southern Brazilian hospitality for which Fogo is known,” said Larry Johnson, Chief Executive Officer of Fogo de Chão.

For more information on the new Bar Fogo and spring menu offerings or to make dining reservations, please visit //www.fogo.com.

Fogo de Chao Beverly Hills restaurant located just north of Wilshire Boulevard at 133 N. La Cienega Blvd. Valet parking lot and street parking.

 

Maggiano’s Little Italy Offers Dinner All Day on Week-Ends

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Special occasion celebrations are key at Maggiano’s Little Italy® especially  judging from the arriving groups of guests with gift boxes and special occasion helium balloons. A favorite for special occasions, the restaurant was host to more than 535,000 celebrations in 2016 alone.  Inside the tables are set for parties of four to 20 throughout the dining room.  Spacious Maggiano’s itself  feels homey and festive with its many well-appointed rooms filled with lots of dark wood that lend an old-world feel.

On April 9, new Local Food Eater Chef-columnist, Carla Crudup, and I celebrated my dad’s birthday at Maggino’s in style.  Even as a “party of two” the servers make any meal as welcoming as long-lost family, and as attentive.  To make it more special, on Sunday the dinner menu is available the whole day.

The warm consideration extends to the valet station outside where guests can relax on a shaded bench to wait for their car. It feels exactly like a private driveway at a home even though it is in the middle of The Grove at the Original Farmers Market.

 

Executive Chef Alberto Bini is more than ready to personally answer questions and explain how the dishes are prepared.  Here he shows off his Angel Hair Vegetable Primavera with a beautifully poached egg on it.  When we complimented him on the eggs, he told us about his cooking classes that allow him to share his Maggiano’s expertise with groups.

The chef wanted us to try Maggiano’s  “Famous Rigatoni D” signature dish.  Chef Carla thought “the pasta was cooked perfectly al dente.”  The rich dish was seasoned just enough to please American guests.

This fits right in with the Maggiano’s philosophy of accommodating guests.  Chef Bini is happy to customize dishes for diners.  But he will just as easily tell them, as he did with us, when it hampers the essence and intent of a dish.  All allergies are taken into consideration, too!

The chef is proud of the “scratch” kitchen at Maggiano’s Little Italy®.   Coincidently, as we heard on the national news today, Chef Tom Coliccho is currently on a campaign to champion “made-from-scratch” kitchens.

Server extraordinare Kevin shows off the dinner menu that is available all day on Sunday.  He is one of the attentive, warm, professional crew that feels genuinely happy to be working at the restaurant.   The waitstaff has been mentioned as superb in just about every public review of Maggiano’s and for good reason.

Caution: The portions are generous!  On the STARTER menu this Chopped Salad serves four, for example.  The Romaine lettuce nest is chock full of blue cheese, tomatoes, bacon and beets. Server Kevin encouraged us to order the large when the smallest was generous enough.  Salads, Pastas and Signature Cuts are other sections on the “Family Style” menu available for parties of four (2 choices each course). Items are also available individually.

The detailed grill marks on the Grilled Salmon Lemon & Herb, and the bed of  spinach below are evidence of the care taken with each plate.

At the end of the meal, Kevin came out smiling with a very special dessert.  We were just toasting my dad with the last of our Chianti wine.

My dad would have loved the whole meal!

All of the 52 restaurants nationwide offer lunch, dinner and brunch, delivery, carryout service and banquet spaces.  For details and to view the full current menu, please visit www.maggianos.com.

Lavazza “Picks up” Tiramisu with New Coffee Blend for Mother’s Day

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(Gerry Furth-Sides) Tiramisu is a favorite Italian dessert consisting of layers of sponge cake soaked in coffee and a liqueur with powdered chocolate and mascarpone cheese.  It is derived from the Italian phrase tira mi su meaning ‘pick me up’.

My favorite restaurant version(see recipe below) is from Buca di Beppo — heavy on the marscapone cream, espresso and liquor!  It is  served in a soup bowl to share although I have polished off an entire one myself.  The Lavassa version is more refined and pretty – perfect for Mother’s day.

Lavazza recently introduced its newest coffee varietal – Intenso Dark Roast – that help redefine the term “tiramisu” or Pick-me-up! Based on a traditional family recipe, and rated a nine out of ten on Lavazza’s intensity scale, Intenso is a bold new coffee with smoky, caramelized flavors and lingering chocolaty notes.

Adding a little more energy  into a Mother’s Day gift this year, the coffee innovators behind Italy’s favorite coffee, Lavazza, created an easy Espresso Tiramisu recipe below. Even kids can make it.  The hot coffee finds its perfect match with the recipe’s chilled ingredients, and brings out the fragrance of the partially soaked Pasta di Meligabiscuits.

INGREDIENTS

Serves: 6

  • Lavazza Espresso or Mocha coffee
  • Paste di Meliga biscuits (store-bought or homemade)
  • Mascarpone cream:
    • 8.8 oz. Mascarpone cheese
    • 2.1 oz. Powdered sugar
    • 3.1 oz. Heavy cream
    • 1.4 oz. whole milk
    • ¼ Vanilla bean pod
  • Cocoa powder

Instructions

Prep Time: 15 minutes

  • Place the mascarpone cheese in a mixing bowl.
  • Add the powdered sugar, whole milk, heavy cream and vanilla bean paste.
  • Use an electric whisk to obtain a soft creamy mixture.
  • Place in a pastry bag and refrigerate.
  • Brew Lavazza Espresso or Mocha coffee

To serve:

  • Place a Pasta di Meliga biscuit in the bottom of a cappuccino cup.
  • Add a generous helping of the mascarpone cream mixture.
  • Pour hot brewed Lavazza coffee around the cream.
  • Dust lightly with bitter cocoa powder.

Note: Lavazza recommends preparing this recipe with Espresso coffee.

 

And here is the recipe for the whole-hearted version served at Buca di Beppo.

Ingredients

¾ cup granulated sugar, sifted

6 large eggs, beaten

1 cup flour, sifted

1 cup prepared instant espresso

5 tablespoons dark rum (divided)

1 pound mascarpone cheese

¾ cup powdered sugar

1 tablespoon unsweetened cocoa powder

2 medium chocolate biscotti, broken into small chunks

Preparation:

 “ladyfingers:”

Preheat oven to 350 degrees. Butter two large cookie sheets.

In mixing bowl, combine sifted sugar and the eggs and beat at high speed 12 to 15 minutes or until fairly thick and frothy. Reduce speed to medium, add sifted flour and mix just until incorporated.

Immediately spoon batter onto cookie sheet, forming three circles about 6 inches in diameter. Batter will stay in place initially, but will spread slightly while baking, so leave a few inches between each circle.

There may be some batter left over. (See note).

Bake in preheated oven until golden brown and center no longer has bubbles or looks wet, 10 to 12 minutes. Remove from heat, let cool 1 to 2 minutes, then remove from cookie sheets with a thin metal spatula and set on cooling racks. Cool to room temperature. (These are best done a day in advance.) Store in a covered container at room temperature with waxed paper between them so they don’t stick together.

To assemble: Combine cooled espresso with 2 tablespoons of the rum in a large shallow bowl.

In mixing bowl, combine mascarpone cheese with powdered sugar and remaining 3 tablespoons rum. Mix until well combined.

Set out a bowl with a 6- to 7-inch flat bottom that is about 3 inches deep; a glass bowl with straight sides (such as a trifle bowl) works best.

Check the size of the “ladyfinger” rounds and trim them to fit the bowl if needed. You want the rounds to be even around the outside when layered.

Put a ladyfinger round on a large spatula and dip into espresso mixture for 2 to 3 seconds. Do not leave it in the mixture too long or the ladyfingers will get soggy and fall apart.

Transfer to prepared bowl and top with one-third of the mascarpone cheese mixture, spreading it evenly with the tip of a rounded knife.

Repeat two more times so you have three soaked ladyfinger layers and three layers of the mascarpone. The last layer will be a mascarpone layer. Cover top of bowl tightly with plastic wrap.

To serve:  Unwrap and sift cocoa powder over the top, then sprinkle with biscotti chunks. Scoop servings out of the bowl.

Restaurant version at THE GROVE Buca di Beppo

Restaurant version at THE GROVE Buca di Beppo

Note: You will have enough batter leftover to make three to four additional ladyfinger rounds. Use for additional tiramisu or store in an airtight container between wax paper until needed

Old-World Jarlsberg Cheese Debuts New Cheese Snacks, Crisps

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(Gerry Furth-Sides) We literally grew up with Jarlsberg cheese.  And it always comes through on taste, texture and also has a light and healthy feeling to it somehow.  And such a novel distinctive, open surface with irregular ‘eyes’. This, we read, is because of its semi-soft part skim texture and uniquely mild and slightly nutty taste—and consistent quality thanks to Norwegian Cheese Producers.  We have Anders Larsen Bakke, who created the cheese, in particular, to thank.

When you even think about Jarlsberg, a whole wheat, ham or roast beef, lettuce, tomato and mayo seem to pop into your head.  Or a grilled cheese sandwich.  Or a Reuben! For recipes please see //www.jarlsberg.com/us/recipes.  I cannot think of anything that would not be made better with this remarkable cheese.

Jarlsberg cheeseFrom www.cheese.com (which has a wealth of information on all types, origins and pairing information):  Jarlsberg is a mild, semi-soft cow’s milk cheese of Norwegian origin.  Although Jarlsberg is sometimes marketed as a Swiss cheese because of its characteristics, it tends to be sweeter and stronger than Emmentaler.

Beneath the yellow-wax rind of Jarlsberg is a semi-firm yellow interior that is buttery, rich in texture with a mild, nutty flavor. It is an all-purpose cheese, good for cooking as well eating as a snack. Since the cheese melts so well, Jarlsberg tastes delicious on sandwiches, fondues, quiches and on hot dishes. The versatility of the cheese is appreciated well beyond the Scandinavian world in US, UK, and Europe.

Rinded and rindless Jarlsberg is available in wheels, slices, wedges, minis, and random weight pieces. A good Merlot and a nutty Jarlsberg will provide to be a fascinating mix.

 

  • Made from pasteurized cow‘s milk
  • Country of origin: Norway
  • Region: Jarlsberg
  • Family: Swiss Cheese
  • Type: semi-soft
  • Texture: open, smooth and supple
  • Rind: waxed
  • Colour: pale yellow
  • Flavour: buttery, mild, nutty
  • Aroma: nutty
  • Vegetarian: no
  • Producers: Norseland Ltd.

 

This spring, however, the nationally recognized premium brand of cheese,  Jarlsberg® Cheese, debuts a most festive and perhaps possibly most addictive product to their cheese family yet with Jarlsberg® Cheese Snacks.

We recommend starting with the individually wrapped triangle cheese wedges, all “dressed up” in heavy plastic envelopes for portability.  This perfectly portioned Jarlsberg Cheese on-the-go 3/4 oz easy-to-hold triangle snack is filling and portion-controlled along with a few roasted almonds and an apple.

Every Cheese Snack seems to be naturally portion controlled with only 70 calories in the all-natural snack with 5 grams of protein. Jarlsberg Cheese Snacks are also naturally gluten and lactose-free.

Not so easy to portion control with the Cheese Crisps.  The new Cheese Snacks are perfect for parties, picnics, back-to-school lunches, or wholesome on-the-go snacking.  Snacking is a booming, $87 billion business, and on the rise, with snacks accounting for 51 percent of all food sales.

The Jarlsberg® brand of cheese has been exported to the United States for over 40 years and is America’s #1 selling brand of specialty cheese, also most recognized. Norwegian Cheese has been imported to the United States since 1940 reaching 1.5 million pounds of exports by 1969.

Historically, in the early 19th Century, Norwegian Cheese Makers were among the number of countries attempting to produce a domestic version of the increasingly popular Emmenthaler cheese from Switzerland.   This resulted in a slightly different product but still a version of the original Swiss cheese.

Starting in 1956 through 1965, the University of Agriculture in Norway conducted developmental research on a semi-soft part skims cheese with eye formation. Prof. Ole M. Ystgaard is credited for developing the bacteria cultures and manufacturing techniques used to process the cheese. This new cheese, later to be known as Jarlsberg®, was named after Count Vadel Jarlsberg®, whose estate was on the Oslo Fjord near where it was first manufactured.

Jarlsberg® is manufactured in 20 lb wheels and 10 lb loaf forms and is made from pasteurized cow’s milk. The cheese is classified by the United States Food and Drug Administration as semi-soft part skim cheese but, because of the eye formation and the method of production, Jarlsberg® has been classified for U.S. Customs purposes of entry into the U.S. as a Swiss/Emmenthaler type cheese.

Norseland, Inc., owned by TINE SA, is the exclusive importer and sales and marketing agent responsible for the continued success of Jarlsberg® in the United States.  They aim to please: Jarlsberg® Lite, a reduced fat version of Classic Jarlsberg®, was introduced into the U.S. in 1990.  It has become the #1 Brand of specialty, reduced fat cheese in the U.S.  Norseland also represents the García Baquero Spanish cheeses, Old Amsterdam aged gouda, and Gabriella & Suprema Italian cheese line.

German Werther’s Original Caramel’s Celebrate in Carmel,Indiana

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(Gerry Furth-Sides) April 5th  has been “officially” chosen as  National Caramel Day around the world. So the folks at the very famous and popular Werther’s Original thought it would be fun to celebratethis year with a poll of  caramel lovers nationwide how they pronounce their favorite treat: ker-uh-muhl or kar-muhl.  The national survey results are in and ker-uh-muhl takes the sweet honors with 57 percent of Americans using the three-syllable pronunciation.

To add to the festivities, the caramel brand visited caramel lovers in Carmel, Indiana, to celebrate National Caramel Day. The city officially become “Caramel (ker-uh-muhl), “Indiana for the day in honor of the Werther’s Original National Caramel Day celebration.
“We wanted to celebrate National Caramel Day with the residents of what some might consider caramel’s namesake town. Of course, Carmel, Indiana was the perfect place,” said Meredith Suffron, director of marketing for Werther’s Original. “Regardless of how caramel fans pronounce it, we hope they celebrate with Werther’s Original today.”
Candy lovers in the Carmel, Indiana area were invited to celebrate National Caramel Day in the city’s Arts & Design District with games and prizes along with lots of Werther’s Original, of course!

Candy-maker Gustav Nebel first introduced his chewy, rich caramel recipe in 1909 in the small European village of Werther, Germany. It was created for the Candy Shoppe founded in 1909 by August Storck.  Using only the best ingredients made of real butter, fresh cream, white and brown sugars, a pinch of salt and a lot of time to create the unique Werther’s rich taste


Nebel was so  pleased with the confection that he named the candy Werther’s Original in honor of his village.   Crafting this smooth, creamy caramel became a family tradition handed down through generations and became internationally by its gold wrapper.   Today, Werther’s Original comes in several varieties, from hard, chewy, soft and filled caramels, to sugar-free caramels and even caramel popcorn.  And the internationally distributed Werther’s Original are still headquartered in Germany as well as in Chicago.


In the 1980s they became a worldwide brand under the English name of Werther’s® Original®.  Today, Werther’s® Original® is made in the same tradition with an Old World recipe, using only the finest ingredients to craft premium classic caramels.

 And what’s not to like? Known as “toffee” outside the US and  “caramel candy” in America, the confection is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose,  butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately (or together) to reach 130 °C (270 °F), the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches 120 °C (250 °F). Upon completion of cooking, vanilla or any additional flavorings and salt are added.  cooked together. In this procedure, the mixture is not heated above the firm ball stage (120 °C [250 °F]), so that caramelization of the milk occurs. Because temperature is not high enough to caramelize sugar and this type of candy is often labeled milk caramel or cream caramel.
For more information about the candy’s history, see //en.wikipedia.org/wiki/Caramel
 Details of the survey results (below) of the survey uncovered regional trends in pronunciation, with ker-uh-muhl being the most popular pronunciation in the Northeast, South, and West, and kar-muhl coming out on top in the Midwest:
·         Northeast
o   57 percent ker-uh-muhl
o   43 percent kar-muhl
·         Midwest
o   43 percent ker-uh-muhl
o   57 percent kar-muhl
·         South
o   64 percent ker-uh-muhl
o   36 percent kar-muhl
·         West
o   58 percent ker-uh-muhl
o   42 percent kar-muhl
ABOUT THE SURVEY
The survey was conducted by Ipsos eNation from March 10-13, 2017 to a nationally representative sample of more than 1,000 adults in the United States.

Kids Cook International food at Pali Adventures Overnight Camp

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(Daniel Hammond with Gerry Furth-Sides) Travel the World. Food is a way for children to experience their world through different cuisines. And camp is one of the most fun ways to experience this adventure. According to Daniel Hammond, Director of Pali Adventures, “we try to include recipes from all over the world and have themed days based on where the cuisine comes from (Mexican, Italian, Chinese).”

The camp Culinary program also includes Baking, Desserts, and BBQ, and each weekend with an Iron CChef-inspired cooking challenge that allows campers to compete against each other and put the skills they have learned to the test.

Adds Hammond, “ the bottom line is that we hope to inspire a love of food and cooking in our camper. Our goal is that having our campers become  familiar with different types of food and cooking techniques.  this makes them better prepared to make informed decisions when it comes to their own dietary choices.

The Pali Adventures camp specialty came about to attract more sophisticated kids who have a constant need to raise the bar on unique activities.  The camp is located in the Los Angeles area.   Parents and children are invited to join the staff for one of their annual Open Houses at Pali Mountain on May 21 or June 4.  Information is on the website.

Pali is different from other specialty camps because their programs are encouraging and supportive of all ability levels  – with no pressure to already be good at it.   Explains Hammond, “meeting each individual where they are, we tailor an experience to each camper. We have loosely organized our specialties into four broad categories to help introduce them to you – Adventure, Creativity, Performance and Leadership. Kids are encouraged to, ‘Go ahead – try something new!'”

With the rise in popularity of Food Network shows featuring kids as chefs and the availability of global foods for young palates, Hammond reports that youngsters are now clamoring to be in the kitchen and do the same activities as the chefs they see having so much fun on TV. In this case for  summer 2017 camp, the specialty in highest demand turns out to be Culinary.

Cooking being a hands-on experience, the benefits for the campers are lifelong.  Cooking also involves so much basic learning skills. It is a great way for children to watch math in action: measuring and counting involves basic math skills. Recipes introduce vocabulary not found on spelling tests. And working through the steps of a recipe involves logic and sequencing skills.

Every child can find success through Culinary Arts at Pali Adventures.  And success encourages enthusiasm for a practical skill.

From young children through teenagers, everyone can participate in cooking through age appropriate tasks. Simple mixing, washing, and adding ingredients for the youngest cooks; measuring and following a recipe for elementary aged chefs; independent menu preparation and knife skills for teens. Every child can feel a sense of accomplishment and gain confidence through cooking. And every masterpiece – even if not picture perfect – can be celebrated and showcased.

“Basically, we want to make sure that each recipe is simple enough for most children to be able to follow, “explains Hammond. “And the dishes are delicious enough for children to sample, and containing ingredients that are likely to be found in a typical household pantry.

“Try Something New” is one of the mottos. Even picky eaters are more willing to try new foods when they participate in meal preparation. The Chez Panisse Foundation reports that youngsters are more willing to eat foods that they grow or cook themselves.  And opportunities to expose children to the cooking process expands their palate and exposes their senses to the touch, taste and smell of ingredients that might otherwise not be tasted if they don’t participate in their preparation.

A favorite global recipe for Pali Campers include the Asian Beef & Broccoli Bowl.

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1/4 cup lower-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 (12-ounce) boneless sirloin steak, cut into thin strips
  • 2 teaspoons canola oil
  • 2 cups broccoli florets
  • 1 cup vertically sliced red onion
  • 1 cup chopped carrot
  • 1/2 cup water
  • 2 teaspoons dark sesame oil
  • 1/3 cup sliced green onions

 

  1. Cook rice according to the package directions.
  2. Combine soy sauce, cornstarch, and hoisin in a medium bowl.
  3. Add beef; toss to coat.
  4. Heat a large skillet over high heat.
  5. Add oil to pan; swirl to coat.
  6. Remove beef, reserving marinade.
  7. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan.
  8. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally.
  9. Add reserved marinade to pan; bring to a boil.
  10. Cook 1 minute.
  11. Add beef to pan; cook 1 minute or until thoroughly heated.
  12. Sprinkle with green onions.
  13. Serve over rice.

Daniel Hammond is the Director of Pali Adventures. Pali Adventures provides a unique overnight summer camp experience for kids ages 8-16. Campers choose from one of 22 specialties and over 70 electives to design a personalized adventure. Our campers follow their dreams, try incredible new things, and gain lifelong friends in a safe and supportive environment. For more information visit www.paliadventures.com.

New Historic American (and Jewish) Marshmallow Easter Treats

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marshmallow(Gerry Furth-Sides) For lovers of food with texture, such as myself, marshmallow confections such as Peeps have always been a favorite.  This year my list of treats now also includes the new Melville Candy Company marshmallow lollipops.

Melville Candy Company is a family owned, third generation confectionery company located in Weymouth, Massachusetts.   Using a family recipe perfected by Grandpa Melville over 75 years ago, the company produces gourmet hard candy lollipops and chocolate treats.

E. Melville

Master candy maker Grandpa Francis E. Melville

Opened in 1978 by father and son duo, Gary and Joe Melville, the family proudly continues the Melville family tradition of creating custom confections that  fulfill the promise of  “delighting the masses.”

Each product produced is hand-made, packed and inspected in the USA to ensure they are of the highest quality. Their extensive selection includes Gourmet Flavor Lollipops embedded with a variety of specialty ingredients, Honey Spoons made with real honey in each batch, and seasonal & trendy collections.

Master candy maker Grandpa Francis E. Melville devoted his entire life to embodying the values of family, hard work, loyalty, respect, and achieving the very best quality candy, according to family history.  The children note on their website that “his values have remained at the base of the business. ”

 

Adding to this sweet story is the history of PEEPS, the lovable confection that turns out to have a novel “Jewish” history.  Here is an article on the story from the JEWISH FORWARD.

//forward.com/culture/368996/the-secret-jewish-history-of-peeps/?utm_content=buffer82074&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

The history of the marshmallow is as intriguing as its spongy texture, which is corn starch coated for that silky feeling.

The word “marshmallow” stems from the mallow plant,  Althaea officinalis,  which grows in marshes and is native to certain areas of Europe, North Africa, and Asia. The plant (shown above) has a fleshy stem, leaves, and a five-petaled white flower.

Marshmallow history is not exact but does date back to 2000 BC, where privileged Egyptians in ancient Egypt were described as eating them.  There it was strictly reserved for gods and royalty, who took the root of the plant and used it as a medicinal to sooth coughs and sore throats and heal wounds.

The first marshmallows were prepared by boiling pieces of root pulp with sugar until it thickened. Once thickened, the mixture was strained and cooled.

By the early to mid-1800’s, the marshmallow had made its way to France where confectioners united the plant’s medicinal purposes with indulgent ingredients utilized by the Egyptians.

Whether used for candy or medicinal purposes, the manufacturing process was limited to a small scale because it was so labor intensive.  Small candy store owners would whip the sap from the mallow root into a fluffy candy using sugar, water, and egg whites.

This candy was called Pâté de Guimauve. The spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites was still considered medicinal. It was sold in bar form as a lozenge.

Small shop Confectioners in early 19th century France pioneered the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow.   After the advance of the two-day marshmallow drying system became more streamlined in the late 1800’s with a starch mogul system, production method improvement came more rapidly.

By the early 20th century, and the popular marshmallows were ready for mass consumption. Penny candies, food recipes were sold in tins as penny candy, and began to be seen in a number of food recipes, such as tutti frutti.

In the United States, the United Kingdom, North America, New Zealand and Australia,  roasting or toasting of marshmallows over an open flame, preferably outdoor, became enormously popular.  Done properly, this produces a caramelized outer skin with a liquid, molten layer underneath.

In 1948, Greek-American confectioner, Alex Doumak, revolutionized the manufacturing process with an extrusion process involving tubes. And by mid-century, automated systems made it possible to produce thousands of pounds of marshmallow a day.

Still, today, the marshmallow consists of the same four components:  sugar, water, air, and a whipping agent (usually a protein) through each brand of has its own specific formula for how to produce the ‘perfect’ marshmallow. While far behind in chocolate consumption, it remains a very special (and low-calorie, healthy) treat all over the world.

 

Fig + Olive’s New World Whole Branzino Feast

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Fig(Gerry Furth-Sides) New World Fig + Olive Restaurant’s Whole (2-pound) Branzino Feast is perfection.  Under the heading: FOR TWO, with a glorious whole branzino fish to work with start with, Chef de Cuisine, Carlos Sanchez then seasons it with with a refined house blend of Mediterranean herbs.  A final touch of citrus brings out even more flavor ($41 pp).

Found under the heading:” FOR TWO, Chef de Cuisine, Carlos Sanchez begins with a glorious, whole branzino fish, seasons it with a refined house blend of fresh Mediterranean herbs and finishes with a touch of grilled lemon to bring out even more flavor.

(Photo courtesy Fig + Olive)

 

The 40 minutes required to prepare the fish flew by after Cyrus, our server, brought us a Signature Crostini.  The platter is generous enough to be a meal in itself.  The manchego with fig and Marcona almonds and the prosciutto with ricotta, fig, olive, and walnut alone were worthy of the Fig + Olive Restaurant name.

 

The Branzino is served with a choice of two sides and two sauces.  The Charmoula and Chimichurri were recommended. We preferred the latter for its slight spark to the fish.  Lemon sauce Vierge, Bearnaise and Truffle Aioli are also on the list.

The Branzino is served tableside with a choice of two sides and two sauces.  Cyrus recommended the Charmoula (a spicy Middle-Eastern sauce and the Chimichurri (a green herbed Argentinian sauce). We preferred the latter for the slight spark it lent to the fish. Lemon sauce Vierge, Bearnaise and Truffle Aioli are also available.

Whole fish is both practical and festive enough for a party in Mediterranean cuisines and it is considered a good luck dish for several Asian holidays.

Whole fish is also easy to eat  — especially when you have an adept, trained server.  The fish just breaks apart and the major bone is left on the table.  There were a couple of small ones so care needs to be taken.

Fig + Olive proves how dramatic a presentation whole fish makes, in addition to how well it can incorporate the seasonings, spices, and accompaniments of many different cultures.

Does an entire fish sound like a lot to eat at one time?  Bigger fish always look more stunning on the table, and at Fig + Olive the beautiful, big look is accomplished by butterflying the fish – deboning, spreading it out flat and cutting it in half.  The branzino is  ½ to ¾ of a pound per guest and ample for a shared meal for two or even for more if other entrees are ordered.

We did not have to “fight” over the head since I was the only one who wanted it.

Yes, I am obsessed with whole fish dishes.  I love everything about them.  And I find that the care in sourcing and preparing them eliminates the concerns currently associated with my beloved beef, pork, and lamb.  For other articles in the Whole Fish series, please see //localfoodeater.com/eyes-best-whole-mediterranean-fish-la/ and also: //localfoodeater.com/top-whole-fish-dishes-los-angeles-eyes/ .

Fig + Olive Melrose Place Chef, Carlos Sanchez explained just how much care went into the fish we were eating. “We source local sustainable seafood from a family-owned purveyor.  This partner has the highest quality and safety rating while participating in the seafood watch program out of Monterey Bay Aquarium.  We source the best quality option for our guests while protecting the environment.  Since seasonality comes into play we also have the chance to be creative.”

Fig

(Photo courtesy Fig + Olive)

For the “whole fish faint of heart,” Fig + Olive offers single-portion  Chilean Sea Bass with roasted sunchoke, rapini, romesco-mascarpone sauce with almond and hazelnut ($39)

(Photo courtesy Fig + Olive)

Another more modestly portioned yet lush fish dish is the Riviera Salmon with braised endive, baby kale, cauliflower purêe, olive and piquillo condiment ($26).

 

Cyrus, our server was extraordinary.  Aside from his depth of knowledge about the food and wine, nothing could be more pleasing than (more need be said)  that when he learned the bar was out of the grappa we love, he went upstairs to the storage room to see if he could find a bottle.

A shared-style of cuisine means guests interact more deeply with one another.  Brussels Sprout, served al dente,  with hazelnut, balsamic vinegar was enough for three.

CarrotRoasted (baby) Carrot with (almost imperceptible) poppy seeds (shown above) was our second side.  Mushroom, Roasted Potato and Mashed Potato are other options.

FIG + OLIVE is the realized vision of owner Laurent Halasz, who grew up in Mougins, a village in the south of France known for its prominent culinary culture.  There he developed “a love of all things epicurean.” It plays out in the abundance of natural light, outdoor terraces, the scent of rosemary, and curated music playlists.

(Photo courtesy Fig + Olive)

“Recreating the ambiance of the French Riviera and its bon vivant lifestyle” has been Laurent’s vision since the beginning.   Rosemary-filled planters section off the whitewashed two-story dining room for a feeling of intimacy and outdoors at the same time.

The kitchen strives for ” flavors that come from fresh, simple and classic ingredients, like such as regional premium-quality olive oil used in place of butter.   Contemporary-style dishes become a “reinvention of traditional Mediterranean cuisine.”

We treasured our experience owner Halasz made happen for us from the moment we stepped up the shallow steps till until we went down them again – to laugh with a toddler hugging the tiny tree with twinkle lights right outside.  It is truly remarkable that this personal Fig + Olive is but one of many locations across the country.

“Magical” is not a word I’ve used in a long time for a restaurant experience.  I use it here.  I have even forgiven FIG + OLIVE for not using local Fresno figs (although I wish they would).

For details and the full FIG + OLIVE menu please check:  www.figandolive.com, 8490 Melrose Place, West Hollywood, CA 90069, (310) 360-9100, Open week-days  · 12–3PM, 6–10:30PM

Cindy Crawford’s New Mexican-Inspired Casa Burger at Umami Burger

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Burger(Gerry Furth-Sides) Cindy’s Casa Burger and husband Rande’s Spicy Margarita are the new star-studded offerings in Umami Burger’s ongoing Artist Series to benefit charity.  The two items are available March 17 – May 12th at all Umami Burger locations nationwide (excluding LAX) while supplies last.

Power couple Cindy Crawford and Rande Gerber were on hand at the Santa Monica location to launch the item’s style. Each one had all the punch of the famous “umami” that reach all taste senses.  //www.umamiburger.com/our-story/   To the new Latin-inspired burger and drink, we say, “Muy delicioso!”

tequilaThe Casamigos Blanco tequila was also made as this novel cocktail — the secret is putting the drink glass upside down over the uncapped mini-bottle and then turning both right sides up.

And then, as the bartender did in style,  pouring in the tequila around the bottle. Customers must be 21 years or older to consume alcohol.

Casa Burger

Cindy’s Casa Burger starts with two Jalapeño-studded beet patties with miso-mustard, crushed avocado, fresh tomato, butter lettuce, American cheese, Umami house spread and caramelized onions.  Queso Fresco and tortilla chips tossed in Salsa Brava top it.

 


Rande’s spicy – and intricately prepared- margarita features rRande’sown Casamigos Blanco (a company in partnership with George Clooney) with lime juice, orange juice, simple syrup, pama infusion, serrano pepper and mezcal cointreau foam.

The foam is the final, delicate touch on the margarita.  It has an unexpected kick.

$1 from each Casa Burger and Spicy Margarita sold will support american family children’s hospital‘s “fighting cancer so kids won’t have to” campaign.

Umami’s behind-the-scenes  EXCLUSIVE VIDEO (above) explains Cindy’s inspiration behind the burger. Cindy’s casa burger is the 10th of the artist series, which included tv star alton brown, social media star cameron dallas, actress mindy kaling and michelin starred chef josé andrés.

Umami Burger’s opening celebration was festive.  Valets greeted guests at the small corner location near the beach.

Our favorite, most talented and friendly top writers, Eddie Lin and Jill Weinlein,  arrived to be the first to try the newCindy’s Casa Burger and Rande’s Spicy Margarita. 

Fried cheeseballs Fried cheeseballs and tasty falafels were also served, along with a brussels sprout skewer.

 Umami Burger founder, Adam Fleishman, first wowed and impressed us at the Los Angeles Times Taste event, even more  than the burger with his passion.  And he continues to do so with his latest offering which are well thought out and ethnic inspired.

Umami Burger – Santa Monica, 525 Broadway (corner of 6th and Broadway), Santa Monica, CA 90401, USA.,  //www.umamiburger.com

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