Gerry Furth-Sides Archives - Page 69 of 82

New Menu at The District by Hannah An, Los Angeles

March 7, 2017 Comments Off

(Gerry Furth-Sides) High-end The District by Hannah An continually evolves to fit its West Hollywood neighborhood, such as a new Business Express Lunch menu. The “Express Lunch Box,” is available for pick-up or delivery, featuring menu favorites like noodles, a variety of Bahn mi’s, salads, and rice bowls.

Chef An’s primarily mission is to create an authentic, yet elevated Vietnamese restaurant with international influences on West 3rd Street. The name is a reference to the diverse neighborhoods called districts in Vietnam, from which the menu draws.

Dedicated, earnest Chef Hannah takes control of the kitchen with her own version of classic dishes after watching her mother and her grandmother at the original San Francisco restaurant, Thanh Long, and later at her mother’s restaurant Crustacean. She is is eldest of the An family sisters. When we had an editorial request, Chef Hannah made it happen – even from her trip to Aspen.The 320-seat formal restaurant is minus white tablecloths and serves a modern take on Vietnamese food incorporating a global twist and California’s local and sustainable fresh ingredients.

Chef An chose our menu to be representative of the various menu sections, e.g., Land District, Ocean District, Pho & Soup District, Signature tastes. The menu features vegan and gluten-free options.

Server Brandon knowledgeably advised us on pairing cocktails and wines. Signature drinks include the ‘Hot Asian,’ ‘District Mule,’ and ‘Guava-Rita’. Here he holds the “Hot Asian,” referring to the spiciness of the drink.

“Tastes of the District” section features the lightly seasoned Cha Gio Roll ($12) which packages chicken, jicama, taro root, onion & carrot crusted in very, very light panko.

From the Pho & Soup district comes Filet Mignon PHO ($13) to which we requested the add-on of robust Oxtail ($4). Brisket, Vietnamese Meatball (which had the texture of pressed meat) are also added to this carnivore’s dream soup.

The signature District Wok Lobster (half pound version $36 – shown above is a pound version at $52) continues the An family tradition of “pairing crustaceans and carbs.” The bite-sized tails (separated from the shell in the kitchen) and claws are grilled, flash-fried and roasted in a wok, we were told. Handmade garlic-lime-butter egg noodles with herbed panko are added and artfully arranged on a plate.

And the plate itself is hot, hot, hot, which augments the dish enormously. This was a problem at Crustacean that is solved here!

Coriander Crusted New Zealand Lamb ($35) makes an elegant presentation with Curry Brussels Sprouts, Braised Fennel Savoka, Bordelaise & Mint Pesto.

Hannah, the eldest daughter of the famous Crustacean Restaurant’s House of An family opened up The District as her first solo adventure, almost across the street from Cedar-Sinai Hospital.

The enclosed side veranda (photo courtesy of The District)

From the street passersby can see the two beautiful patios detailed vine-trimmed walls. Behind the grand 100-year-old Vietnamese-imported doors, guests enter a room with low lighting, a wood accented bar, and high-top tables that hold groups of people.

The District’s outside patio facing Third Street and the bar right inside (photo courtesy of The District)

The main dining room was designed to evoke a classic colonial Vietnamese vibe with wood block walls, beamed ceilings and Edison light fixtures. Upstairs there is an additional bar and private dining room that is frequently booked out for parties, events, and private dinners.

The District by Hannah An, 8722 W 3rd Street, Los Angeles, CA 90048. The District is open for lunch and dinner Monday through Friday, with brunch and dinner service on Saturdays and Sundays. Happy hour is 5-8 PM. For more information on the restaurant, please visit their website: //thedistrictbyha.com/

Historic Domingo’s Italian Deli’s New Look in Encino

March 7, 2017 Comments Off

(Darien, Morea, photos by Gerry Furth-Sides) Even after a recent remodel, Domingo’s Italian Deli, San Fernando Valley mainstay for all foods Italian since it opened in 1948, retains its substantial old-world, friendly feel. Domingo’s Italian Deli 17548 Ventura Blvd, Encino, CA 91316 (818.981.4466).

When we entered the store we didn’t know what to do first: look, take photos, look at the menu, or talk to the friendly staff. We tried to do it all at once.
A big welcome from manager Cinzia and Alyson.

Aficionados have always joked about “sampling” mouth-watering old favorites in the store to make sure they’re “okay to buy for home.” These days, more gluten-free and vegan dishes are newer products “to try” at Domingo’s Italian Deli.

A few cozy tables in front afford a view of the dazzling floor-to-ceiling stock of Italian products and deli food, sandwiches, antipasti and Italian desserts.

We were lucky enough to have expert, Darien Morea with us. She is a self-described “picky Southern Italian (2nd generation, Sicily/Naples/Bari) with a have a predictable litany of “must haves” for all the great dishes of Italy.”

(Darien Morea) Mama mia! What a tremendous selection and what delicious and authentic flavors! I can’t say enough good things about the scrumptious afternoon I spent at Domingo’s. It was happy hour(s) for us! (And no, we weren’t drinking the vino.)

But this humble deli (that is so small on the south side of Ventura Blvd that it’s easy to miss) hits all the high notes. In fact, I’m calling them the Giuseppe Verdi’s of Italian Delis! This may be the best Italian deli in L.A., surpassing any others in the region, and I do believe I have patronized all of them from Pasadena to Santa Monica.

Domingo’s Italian Deli bakes their yeasty fresh Italian breads daily, including Ciabatta and Foccacia and regular loaves.

The smell of warm bread is the first thing you’ll notice.

Gerry: We were thrilled to be seated in the “back room” with a very private “family” aura to it. Cinzia made us feel very special.

Gerry: Darien noticed the “00” extra fine flour in the storeroom that is representative of Domingo’s Italian Deli attention to detail.

A very tender and very moist all beef meatball, with marinara sauce. Perfect – they sell them individually and in sandwiches. It is shown above.

This bread complemented perfectly the tender Calamari Salad (bravo to the celery crunch in it) and sweet-sour notes in the Eggplant Caponata with Pine Nuts.

The Caponata with Pine Nuts and Roasted Brussel Sprouts were straight from the counter case.

How could a piping hot Arancini Rice Ball, filled with melting mozzarella and a little ground beef be improved? Only when it’s accompanied by the best Marinara sauce for dipping I’ve ever tasted.

A prized memory of my childhood is coiled uber-thin pork sausage with the distinct flavor of Romano cheese that my grandparents brought from the specialty butcher in New York when the’d visit us in New Jersey. We’d throw it on every family barbecue and eat it in sandwiches with peppers and onions. I’ve been trying to find it in LA. (I even had a friend who owns a butcher shop try to make it for me – nope – he totally failed.) But they carry it at Domingo’s! This version is the closest to the one in my memory. Add a bit more fine parsley and cheese, it would be an identical match.

Lasagna topped with meat sauce – the dish against which all Italian dishes are measured. Domingo’s version is loaded with all the right layers of ricotta and mozzarella and topped with meat sauce. It’s a lighter version of the original, and very delicious.

Homemade Raviolis: I sampled the large plain cheese and spinach-cheese versions and the mini black truffle ones. All delicious, but my preference is the plain cheese – especially good with the sinful marinara sauce.

Homemade Sfogliatelle pastry – comes in mini and large sizes. As any lover of these knows, the outside pastry is uniquely crunchy and resembles a sea shell; the inside contains a filling with ricotta cheese.

I was so used to the filling being dry that I didn’t know it was possible for it to be otherwise! But their’s is custardy and unctuous. Truly the best ever – even better than the one I had at Caffe’ Roma on Broome Street in Little Italy this past December! (My former standard that I’ve eaten my entire life, so that is saying something.) They are that good!

Lastly, great Cannolis with a chocolate lined shell so they don’t “wilt” too soon and two types of homemade biscotti in large cut pieces.So all in all, a terrific visit. Lots of sandwiches and pizzas to sample, but they will have to wait for another time.

A huge counter of Italian deli meats too.

Domingo’s Italian Deli’s excellent catering menu is ready to go with the portions broken down (e.g. 9 – 12 people, 20-25, etc.). That is very smart! Thank you, Cinzia, who orchestrated this symphony of foods for us! She alone is worth the visit! We can’t wait to come back in warmer weather and dine on the patio. This is clearly visible from the street.

As it was, we can’t wait to dine at home on our take-away food!

Gerry: The delightful, freshly baked chocolate and anise biscotti from Cinzia brought back memories of our visit at home. Domingo’s biscotti is just a tiny bit soft for a gentler cake-like bite than most while still retaining a crunch without crumbs. Multi Grazi!

Domingo’s Italian Deli 17548 Ventura Blvd, Encino, CA 91316. (818.981.4466).

Brent’s Deli: Eating 50 Years of Culinary History

March 4, 2017 Comments Off

The “skyscraper” pastrami sandwich (photo courtesy Brent’s Deli)

(Gerry Furth-Side) It’s always reassuring to know you are being efficient when you eat the life-affirming historic Brent’s food – one sandwich is the equivalent of packing in three meals at once. So you can imagine how happy I was to learn how much history is a part of the mouth-watering package.
For starters, take the astonishing Monte Christo sandwich and the Black pastrami. I am always happy to do so.

The Monte Christo has been popular in small restaurants and diners across the country since it was first invented in Los Angeles in the 1960s.

This was about the time the first Brent’s Deli opened. The story is that when young deli man Ron Peskin, a recent newcomer to California, took on a failing deli (debts and all) in Northridge in 1969 for $1700. At least the name was right; Ron had a young son named Brent. The rest is history. “For eighteen months I never took a day off. I made every sandwich, I wanted every one to be perfect,” said Ron, reminiscing.

From day one, Brent’s felt as though it has always been there (photo courtesy of Brent’s Deli).

Today son-in-law Marc runs the second thriving Brent in Westlake (see the full history at: //www.brentsdeli.com/aboutus.aspx). His partner is a former server who worked his way up over the decades. My non-deli going Westlake friend looked askance at my suggestion of “splitting a sandwich.” When two sandwiches came to the table, she was speechless.

As for me, a devoted Langer’s deli fan long before Nora Ephron put it on the world map, I thought I’d give Brent’s a try because the venerated food maven Merrill Shindler touted it often and loudly. So one Saturday evening, we arrived at the Northridge store – just as they were putting the CLOSED sign in the window. What they did next, to me, explains their longevity. Instead of turning us away, they asked if it was OK to have to-go sandwiches made for us. Yes, thank you!

The “traditional” Monte Cristo begins with deli ham and Swiss cheese, and the entire sandwich is then lightly dipped in egg batter and grilled. Just for good measure – and maybe its health benefits? – Brents adds turkey to the mix.

If you think this sandwich is outrageous, just remember that this tribute to Alexander Dumas’ French novel, The Count of Monte Christo is an offshoot of the French sandwich, croque monsieur, which has the same ingredients and satisfies more senses than any gourmet dish.

But wait; there’s more. Powdered sugar is sprinkled on top, joined by a ramekin of raspberry or strawberry jam on the plate.

Another popular and almost equally outlandish dish is also historic: the addictive Black Pastrami Sandwich. For starters, pastrami traveled to America by way of Romania after being invented by the wild Turks centuries ago. Very lean dry cured beef is rubbed with a wet paste of spices, usually brine, brown sugar, garlic, black pepper, parsley, onion and cloves, and smoked.

It is then sliced thinly as possible to be packed as thickly as possible between two pieces of rye bread. If this is a trick to make the diner think it is less fat, so be it. A deli favorite from the first, its original preservative purpose has long been obsolete.

Like the goulyas (Hungarian cowboys who rode the plains and cooked the meat they stored under their saddle in kettles) it was tough Turkish horsemen who rode with this meat, the pastryma, over the steppes and plains of Eastern Europe and Western Asia.

For centuries, a spicy, smoked meat known as pastyrma in Turkey was made from Beef or camel meats. It was smoked, salted, dried, and covered with a paste of garlic, chilies, and other spices to preserve and flavor the meat. Horsemen carried the meat in special saddlebags. The pressure of the riders’ legs and the motion of riding tenderized it and worked in the spices!

The resulting pastyrma (the name may be related to the Turkish word for ‘pressed’) was exceptionally tender and usually sliced thin and eaten on bread with eggs, tomatoes or in bean stew. This delicacy spread throughout the Near and Middle East and then on to eastern Europe.

In the Romanian language, the word pastrami is actually a verb. You’d say, “On Tuesday, I’m going to “pastramo the meat,” or “she would pastrama the meat.”

For the most part unknown outside of Eastern Europe until the late nineteenth century, pastrami was introduced to Americans because of a chance meeting.

In 1887 immigrant Mr. Sussman Volk, a former classy Lithuanian miller, now demoted to role of kosher butcher on New York’s Delancey Street, was determined to earn his place in history. He was not thinking about this when he stored the trunk of an immigrant acquaintance in exchange for a family pastrami recipe.

And so it was that Mr. Volk’s fell in love with the easy-care pastrami that required no refrigeration, selling it first as slabs and then between two slices of rye bread (look ma, no packaging!). It was a hit from the beginning.

I raise a pickle in praise.

39th Annual PPLA Food Fare 2017 Is Best, Biggest Yet

March 4, 2017 Comments Off

Friendly Jered from The Butcher’s Daughter in Venice (2017), a brand new participant

(Gerry Furth-Sides) The Guild of Planned Parenthood Los Angeles Food Fare outdid itself this 2017 season with Food Fare, the event of the season. Julia Child, who regaled audiences with a cooking demonstration at the first celebration 38 years ago, would be proud of the Guild’s year-long work to feature over 150 of the city’s finest chefs and vendors at the event of the season.

Over 2,000 supporters and foodies gathered together at Santa Monica’s Barker Hangar on Thursday, March 2 for PPLA Food Fare, one of LA’s best and oldest annual culinary fundraisers.

Space Planner, Miss Bonnie (Levin) the long-time Guild event co-ordinator (2017)

Although cooking demos, book signings and food-only items for sale have all been done away with in recent years, the crowds continue to swell. Both the 1800 capacity evening session and 800 capacity day sessions sold out.

Despite the throngs at the check-in tent, all of the PPLA volunteers, PR firm, event and security staff, plus the parking service attendants and shuttle bus drivers were so extraordinarily friendly and efficient that it put you in a great mood before you walked in the door.

Attendance meant supporting a good cause plus having a deliciously good time. Food Fare proceeds benefit Planned Parenthood Los Angeles’ health services and education programs.

Two of one four-generation family working for PPLA food fare (2017)

It also involves families working together. We caught up with this charming family for the third year in a row.

The Dudley crew on a quick break. They were carting bags of ice too fast for us this year to snap a picture (2016).

Pausing just long enough for a shot in 2015

Chef Annie Miler of Clementine was the 2017 honoree

Former magnificent honoree and community supporter Mary Sue Milliken with Gio, a former staff member, now with Blue Plate (2017)

Chef Mary Sue of Border Grill, long-time PPLA Food Fare participant.

Unlimited gourmet nibbles include ethnic fare, such as a little bit wild, Chef Tran of Button Mash here for the second year with his fried Crispy Tofu Balls, fresh corn, green onions, housemade siriracha aoli.

Chef Tran of Button Mash (2017)

Fried Tofu Balls (2016)

Dozens of Los Angeles’ most prestigious chefs have participated in PPLA food fare for decades. It is a chance to meet them and know their food.

Celebrity ethnic restaurants provide the best and most generous set of bites. Their ample dishes also show how the menu is put together.

One of our favorite bites of 2017 is from a member of the Drago family, of course.

Aha.. favorite bite – or sip- from 2016- (2016.

We remembered a favorite 2016 bite or “sip” was Mushroom Soup with Truffle Fontina Cheese and a “Buon Appetite” from Chef Drago at Via Allora. (www.viaalloro.com). This year Chef added Roasted Lamb Loin he carved on-site and Vegetable Couscous in an Orange White Balsamic Sauce. It made up an entire perfect little (American portion) Italian meal!

Elizabeth of Angelini Osteria’s (2017)

Angelini Osteria (www.angelininiosteria.com) offered their signature spinach lasagna. Partner, Elizabeth Angelini, looks up and says, “ah. I have your favorite corner ready.”

Food Fare (2016)

Valerie Confection’s owner-founder Valerie Gordon with her devoted staff. Valerie served her famous vintage Blum’s Coffee Crunch cake (above). (www.valerieconfections.com)

Valerie confection Black Pepper Truffles (above) and chocolate bark (below).

For a full list, visit pplafoodfare.com/participants.

Hi evening fashion 2016 – a Ralph Lauren New York Fashion Week runway star

No waiting in lines – just good conversation, smiles and fashion.

Daytime session 2017 – young, fresh and springy.

A VIP super- exclusive pre-event reception honors a chef, with more strict security to keep it private than the POTUS.

This year the recipient was chef Annie Miler from Clementine

This year’s notables included new chefs in town, such as Chef Richard from The Butcher’s Daughter in Venice.

Chef Nick Shipp of local Upper West (www.the upperwest.com) served his popular Fried Sweet Potato with Chimichurri, Cara Cara, Orange & Queso Pamela. So many PPLA guests and Upper West regulars happily greet this first-time participant it drew a crowd.

Planned Parenthood Los Angeles celebrated its 50^th birthday last year. More information can be found on www.pplafoodfare.com or call (213) 284-3300.

Clockwise: Cappucino Man (top left); Clementine Salad; Chef Alain of Got Kosher? French Tunisian greets a fan; Belcampo Fennel and original salami

Planned Parenthood Los Angeles’s 19 health centers throughout Los Angeles County provide care to nearly 150,000 women, men, and teens each year. PPLA’s education and community outreach programs reach nearly 60,000 women, men and teens in Los Angeles County each year.

National Chefs, Mixologists Create New GREEN St.Patrick’s Day Cocktails

March 3, 2017 Comments Off

Bailey’s Irish Cream Panna Cotta

(Gerry Furth-Sides – All photos courtesy of the mixologists and chef) St. Patrick’s Day bring to mind party celebrations with plenty of drinking and Guinness Beer. This year top mixologists and an award-winning pastry chef offer a few elegant, creative and certainly beautiful toasting alternatives. The inspiration was to motivate even the most jaded-green palates to raise their glasses (or spoons) in a hearty “Sláinte!”

Saint Patrick’s Day originated as a cultural and religious celebration marking the traditional death date on March 17 of Ireland’s foremost patron saint, St. Patrick ( c. AD 385–461). Today it is celebrated in high fashion by the Irish and the “Irish of heart” around the world who, at the least, wear something green. The fascinating story behind this party day is that St. Patrick was not born in Ireland and is known for converting pagans to Christianity. (//www.theholidayspot.com/patrick/historyofpatrick.htm)

On the heels of winning her Food Network’s 2016 Christmas Cookie Challenge, pastry chef Brittani Szczecina proves her award-winning calibre talents with this ethereal, smooth, sophisticated St. Patrick’s Day cocktail. Chef Brittani is pastry chef at the Palm Beach Marriott Singer Island Resort & Spa in Florida.Brittani Szczecina, pastry chef, 3800 Ocean, (Palm Beach Marriott Singer Island Resort & Spa)

Bailey’s Irish Cream Panna Cotta

· 4 cups heavy cream
· ½ cup sugar
· 6 gelatin sheets
· 4 oz. Baileys Original Irish Cream
· Pinch of salt

Bloom gelatin in ice water for five minutes or until soft. Remove from ice water and squeeze; set aside on a dry towel.

Bring the remaining ingredients to a simmer and stir in the gelatin.

Pour into glasses large enough to show off gelatin and garnish. Let set in the fridge for at least two hours.

Garnish with any favorite toppings, such as crushed chocolate cookies, chocolate sauce, St. Patrick’s Day sprinkles, or even a mini cupcake.

The Trinity Cocktail

The Trinity cocktail master-minded by by Zachary Blair, lead mixologist, KANU, Whiteface Lodge in Lake Placid, New York, features an herbal taste with elderflower.Zachary Blair, lead mixologist, (Whiteface Lodge)

Legend has it that St. Patrick used the shamrock to explain the Holy Trinity. So Ireland’s favorite three-leafed clover is the inspiration behind this cocktail with three distinct spirits.

The Trinity Cocktail

Ingredients:
· 2.5 oz. Irish whiskey (Westbrook)
· 1 oz. elderflower liqueur
· 1 oz. sweet vermouth
· .25 oz. lime juice

Directions:
Combine all ingredients in a glass with ice, stir, and strain into a coupe glass. Garnish with a lime twist.

The Luck of the Irish Cocktail

Eddie Garcia created Luck of the Irish for fans of Guinness beer, affectionately known as the “Black Stuff. ” A simple syrup Eddie made from the beer provides the Guinness-infusion to the cocktail. Eddie is lead mixologist and manager of the Jade Bar at the Sanctuary on Camelback Mountain Resort & Spa in Arizona. (Sanctuary on Camelback Mountain Resort & Spa)

Luck of the Irish Cocktail

Ingredients:
· 2 oz. Redbreast whiskey
· ¾ oz. Guinness simple syrup (see recipe)
· ¾ oz. lemon juice
· ½ oz. apple juice

Directions:
Make Guinness simple syrup: Heat 16 oz. Guinness in pan and cook down to 8 oz.; add 8 oz. raw sugar and stir to dissolve. Set aside to cool.

Combine ¾ oz. of the Guinness simple syrup and all other ingredients in a shaker. Shake and pour into a stemmed cocktail glass.

The Emerald Martini

The Emerald Martini above was created by James Kruecher, director of food & beverage, McCoy’s Oceanfront, Fort Lauderdale Marriott Pompano Beach Resort & Spa in Florida.(James Kruecher, director of food & beverage, McCoy’s Oceanfront, Fort Lauderdale Marriott Pompano Beach Resort & Spa).

Emerald Martini

Ingredients:
· 2 oz Absolut Lime
· ½ oz Sour Apple Pucker
· ½ oz St-Germain elderflower liqueur
· ½ oz lime juice, fresh squeezed
· Dash of house-made orange bitters

Directions:
Combine all in a mixing glass and top with ice, shake 20 times vigorously, and double strain into a chilled martini glass. Garnish with a lime twist.

The St. Patrick’s Day holiday is not about alcohol but always brings to mind drinking. Do the Irish drink more than any other population. Statistics bear this out with the reasons being availability, affordability, fewer government regulations — and the cold, long winters. See:

//alcohol.addictionblog.org/why-do-irish-people-drink-a-lot/

Five Reasons to Attend PPLA FoodFare 2017

February 19, 2017 Comments Off

(Gerry Furth-Sides) The Inimitable Chef Celestine Drago’s wide smile (above) says it all about the event of the season, Planned Parenthood Food Fare, now over a quarter century running.

And so does the playful grin of another regular icon, Chef Mary Sue Milliken of Border Grill (below) with Mexican dishes. Both were PPLA honorees. It’s been a joy both to help and enjoy supporting this great health/educational organization since I first did a Newsweek TV broadcast at the Sherman Oaks clinic.

Four generation of guild members spend the year preparing this special occasion which ushers in the spirit of spring.

Here are five reasons to attend PPLA Food Fare on March 2^nd.

Angelini with their signature spinach lasagna – the corner piece is THE best!

Support a good cause – Proceeds from Food Fare benefit Planned Parenthood Los Angeles’ health services and education programs, including life-saving cancer screenings, birth control and STD testing and treatment.

Bonnie Levin, long time PPLA chairperson, always with a welcoming smile

Choice of day or evening — Food Fare offers two separate sessions designed to fit everyone’s schedule. The daytime session runs from 11:00 AM – 2:00 PM and the evening session is from 6:30 PM – 9:30 PM. The morning session is more casual with a chance not only to meet the chefs but to get to know them.

Chef Alain Cohen of Got Kosher? displays French Tunisian fare

Ethnic fare from top restaurants – Food Fare will showcase samples from over 150 of Southern California’s best chefs, restaurants and caterers, wineries and breweries. For a full list, visit pplafoodfare.com/participants.

Who know that Via Alloro would have such scrumptious soup and salad?

Drinks are on us – Over 35 participants will be providing generous samples and servings of wine, cocktails, beer, spirits, coffee, tea and more. For a full list, visit //pplafoodfare.com/drink/.

The doctor is in the house with his daughter and the best organic Mexican tequila

Limoncello prepared with local lemons!

Meet LA’s renowned chefs – Meet dozens of Los Angeles’ most prestigious chefs, including Food Fare’s 2017 Chef of the Year, Annie Miler of Clementine. Below are legends and PPLA honorees, Alain Geraud and Joe Miller.

Celebrate decades of healthcare – Planned Parenthood Los Angeles celebrated its 50^th birthday last year, which means five decades of providing vital healthcare services to the Los Angeles community. Here’s to the next 50!

Jamaica’s Cakes masterpiece

PPLA Food Fare will take place on Thursday, March 2, 2017 at Barker Hangar located at 3021 Airport Ave, Santa Monica, CA 90405. To purchase tickets and for details, please visit www.pplafoodfare.com. Tickets can also be purchased by calling (213) 284-3300.

2015-03-05 17.37.48

The event is top notch because it is produced by the PPLA Guild, a group of ladies that spends the entire year preparing for it. It is so much fun to see the third generation of excited helpers.

2015-03-05 16.39.54

This is the perfect way to visit old t friends and meet new ones.

Mayura Indian Restaurant serving Kerala Region food

Food Fare began in 1979 with a cooking demonstration by Julia Child and has grown over the last 37 years to become one of the city’s oldest and most celebrated food events. Food Fare is hosted by the Planned Parenthood Los Angeles Guild, a group of over 170 women dedicated to providing financial and volunteer support for PPLA.

Planned Parenthood Los Angeles’ 20 health centers throughout Los Angeles County provide care to nearly 150,000 women, men, and teens each year. Over 93% of the care PPLA provides is preventative, including life-saving cancer screenings, birth control, annual exams, and STD testing and treatment. PPLA’s education and community outreach programs reach nearly 60,000 women, men and teens in Los Angeles County each year.

Italian Market City Caffe Introduces American Quick Lunch

February 19, 2017 Comments Off

(Gerry Furth-Sides) Market City Caffe (164 East Palm Ave.), a top local lunch spot for more than 20 years with their delectable fresh pastas and wood-fired pizza, introduces a new, convenient quick serve lunch for those in a pinch for time.

Inspired by generation after generation of fine home cooked family recipes, Market City Caffe proudly captures traditional Italian feel from the quality of each dish to the interior design inside of the lovely restaurant. From proprietors and winemakers Chipper Pastron and Sal Casola, Jr. and nestled in the heart of Burbank, California, Market City Caffe has been a community favorite for more than 20 years.

With two grandmothers from Naples, chefs at the dining establishment accurately capture Italian cuisine with flavorful chicken and fish, 100% extra-virgin olive oil, fresh basil, garlic, parsley and other rich spices. Each dish is considered by the restaurant to be a gift from their family to you.

Guests simply choose their favorite dish from Market City Caffe’s full menu, place their order at the counter and their food is delivered promptly. Perfect for individuals in a hurry that don’t want a drive through’s unhealthy options, a speedy lunch date, or anyone who wants to eat at their own pace but doesn’t need full service attention, Market City Caffe’s quick serve lunch is available Monday through Friday from 11:30 a.m. to 2:30 p.m.

Market City Caffe continues to be the perfect place for leisurely lunches as well with indoor and outdoor seating on the patio area.

Market City Caffe is open daily with winter hours of Monday-Thursday 11:30 a.m.-9 p.m., Friday 11:30 a.m.-10 p.m., Saturday 9 a.m.- 10 p.m., and Sunday 9 a.m.- 9 p.m. Reservations during regular business hours are recommended by calling 818.840.7036 or visiting marketcityburbank.com.

New extravaGONZO Gourmet Oils Add to Heavenly Blends

February 19, 2017 Comments Off

Jalapeño Lime, Roasted Garlic, Meyer Lemon and Blood Orange are the newest additions to the extravaGONZO Gourmet Foods unique line of culinary oils. What could be anything but heavenly with this blend of 80% extra virgin and 20% grapeseed oils, extravaGONZO?

Creator Tom Stevens has also been able to fuse in ingredients in an original way that gives them a bright and bold flavor unlike other oils on the market.

It totally eliminates the problem of olive oil developing an odd taste unless you use it up relatively quickly. Not the experience with grape seed oil and certainly not the experience here!

I wrote about the merits of grape seed oil years ago because the northern California company owner was charming and looked like Viggo Mortensen. I mentioned that a drizzle of it and rice vinegar plus a sprinkle of salt and pepper was a fine salad dressing. Within a year I was extolling the merits of grape seed oil and buying up a product whenever I could find it wholesale (a spectacular French version). I loved it so much I gave it as holiday gifts.

When they say that from Modena, Italy, aged to syrupy perfection. And they are perfection. The collection also includes classic red and white balsamic vinegars,

“The GONZO philosophy is minimal ingredients, maximum taste,” states owner Tom Stevens. “My motto is bold flavors for bold people, not for the fancy or faint at heart. I ensure that the product line will be a palate pleaser to all — from the seasoned chef who labors over his/her creations, to the parent who comes home from work and has just a few moments to throw a quick meal together.”

Roasted Garlic turns up the taste on everything from steaks to seafood and pasta to dressings. A drizzle transforms popcorn, pizza and roasted potatoes in a completely different and more elevated dish.

Blood Orange will do the same for poultry, pork and fish, with a short pour adding lip-smacking tang to dressings, potatoes and roasted veggies.

Meyer Lemon is perfect for giving a summery fresh complement to chicken, fish and lamb, while a splash will enliven roasted veggies, potatoes and dressings.

We use it on drizzled on salads, in salad dressings and to prepare veggies. We use it on everything we can because of the subtle citrus in both the lemon and grape seed that pairs so beautifully with the oil.

GONZO recommends using Jalapeño Lime to add a perfect punch to poultry, seafood and steaks on the grill.

Stevens’ story of creating extravaGONZO is as unique as his product. An avid cook, Stevens had stints working for the USDA Forest Serviced served as a lumber broker, driving a taxi, and as a salesman for life/health insurance, commercial real estate and even art. , and served as a lumber broker. He almost accidentally embarked on his culinary career.

It was in Idaho during Thanksgiving 2006 when Stevens realized the roasted garlic oil he’d been using for many years”just wasn’t doing it for him anymore.

“I had an idea how to improve the process and gave it a try,” Stevens recalls. “I made two gallons of roasted garlic oil on the kitchen stove, and sent it off to family and friends. Everyone loved it and that inspired me to develop it further.

Next thing I knew, I was driving around the country in my pickup truck selling my oils at farmers’ markets and mom and pop shops. Now we are, quite simply, the most unique culinary olive oil in the world.”

We are so happy he did.

For fascinating information on the merits of grapeseed oil, citrus, and how to pair dishes using the product with wine, please visit: www.extravagonzofoods.com.

New Brunch at Alsatian 4th & Olive Restaurant in Long Beach

February 17, 2017 Comments Off

(Gerry Furth-Sides) Specialty Alsatian style breakfast and brunch dishes that can’t be found anywhere else in the city are being offered on the new weekend brunch menu at 4th & Olive in Long Beach. Located at 743 E. 4^th Street, the 85-seat restaurant serves authentic Alsatian food complemented by a traditional Franco-German wine and beer list.

4^th and Olive is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features house-made dishes such as sausages, braised meats, pretzels and sauerkraut and, and other comfort foods of the region, plus unique European beers and wines.

“Long Beach diners have welcomed our unique concept as a dinner destination since our opening in November, so introducing a weekend brunch was a natural next step,” Owner Dan Tapia said.

Executive Chef Alex McGroarty designed the new brunch menu featuring specialties that include Smoked Salmon on Toast with fromage blanc, arugula, herbs and shallots ($14), Boudin Blanc or Hunter Sausage with eggs, country potatoes and greens ($14/$15), Venison Hash & Eggs ($14), Roast Pork Sandwich with apple and pickled fennel slaw ($14), German Pancake with butter, powdered sugar and lemon ($12) and Christmas Lima Beans with braised turnip greens, sunchokes and eggs ($15). Eggs, meat and produce are procured from local ranchers and farmers.

A variety of reasonably priced sparkling wines are available by the glass or bottle for guests to enjoy during brunch, as well as an extensive beer and wine menu.

Unique to the restaurant industry, disabled veterans were actively recruited to staff 4^th & Olive, resulting in an over 50% make up of current employees by Tapia, a proud Navy veteran and recovering quadriplegic himself. The layout of the restaurant and kitchen were remarkably designed with these challenges in mind.

Weekend Brunch is served Saturday and Sunday, 10am – 3pm. The restaurant is open for dinner 4:30 – 10pm Monday through Thursday and 4:30 – 11pm Friday and Saturday.

4^th and Olive is located at 743 E. 4^th Street, in the East Village neighborhood of Long Beach. Phone (562) 269-0731. For more information, visit www.4thandOlive.com.

Known as “the softer side of charcuterie,preserved meats other than whole cured cuts and dry sausages include pâtés, terrines and rillettes. And then the fun begins. For example, all pâtés are terrines, but not all terrines are pâtés. Rillettes make great pasta stuffing, but terrines do not. Pâtés and rillettes can be made with very little effort, but terrines take years to master.

A terrine made from layered coarse-ground pâté and smooth foie gras, paired with tangy celery remoulade.

A Terrine is a dish of ground meat, organ meat, seafood, vegetables, boiled eggs, herbs and/or other seasonings packed or layered in a ceramic or steel loaf-shaped mold, cooked in a water bath, cooled, turned out and sliced for serving. Sometimes an infused gelatin (called aspic) is set on top for a decorative effect that also adds an additional layer of flavor. Terrines can be par-cooked, wrapped in puff pastry and baked for “pâté en croute.”

Silky-smooth duck liver pâté baked with aspic and surrounded by buttery puff pastry (known as pâté en croute).

“A terrine is a terrine because of the pan it is cooked in. Some pâtés are terrines — it depends on the dish the pâté was cooked in. And not all terrines are pâtés. You can also prepare terrines from other ingredients, including vegetables.

Meat cooked confit and shredded makes a perfect, hearty spread for crusty baguette. Pair it with cornichons.

Rillettes

Rillettes are meat, fish or poultry that’s been chopped or shredded, seasoned with salt and pepper and preserved slowly in its own fat, the fat of another animal, olive oil or butter to make a thick spread for sandwiches, crudité or pasta stuffing. Confit items are usually cooked and served whole, whereas rillettes are the result of shredding the confit. “Confit is just the cooking method,” Westermann clarifies. “It is a traditional way of preserving meat, which also adds a lot of flavor to the meat. Because rillettes are so rich, you need plenty of salt and other spices to help balance the flavors.”

How are rillettes different from pâtés and terrines? “Pâtés and terrines are smoother and usually use organ meat, like liver,” whereas rillettes will use meat from the leg, thigh, shoulder or rib. “Cornichons are usually served as an appetizer. Pâté and rillettes, known as “potted” meat or fish, are served with other items.

Pâté

A finely or coarsely ground blend of meat, organ meat and herbs or seasonings. Some pâtés contain milk (for a smoother texture), egg (which helps it set in its mold), or bread (which helps stretch the ingredients and forms a firmer loaf). Pâté is often one element of a layered terrine, as simple as chicken liver mousse, served with items that balance out the richness. A good bread and cornichons, pickled vegetables and wine are perfect. Many wines pair well with pâté — you can enjoy it with a light red or white, as long as the wine is crisp.

Best of St. Tropez at New ‘La Tropézienne Bakery’ in LA

February 14, 2017 Comments Off

(Gerry Furth-Sides) ‘La Tropézienne Bakery’ (211 S. La Brea Ave., Los Angeles, Ca), opening mid-February, brings with it to West Hollywood, the stunning coastline of the French Riviera in Saint-Tropez. You get the sense it would feel sunny even on rainy days.

It is named in honor of the lovely little Tropézienne pastry shown above and below, known as Brigette Bardot’s favorite.

The famous Tarte Tropézienne is in fact a round brioche with pearl sugar and a sort of pastry cream and buttercream filling. A very subtle, very delicate flavour of orange blossom water is also in the taste.

Every single ingredient, from butter, milk, eggs, coffee to equipment and even the staff, are imported from France.

Lionel Azoulay and St. Tropez’s most famous chef, Chef Laurent Cavazza, Aurélie Banoun.

Executive Chef Aurélie Banoun and owner-CEO, Lionel Azoulay.

The French bistro and café bakery is unique under the direction of CEO and founder Lionel Azoulay, St. Tropez’s most famous chef, Chef Laurent Cavazza, along with Executive Chef, Aurélie Banoun.

La Tropézienne Bakery will be open daily Monday-Wednesday from 7 am to 8 pm; Thursday-Friday, open 7 am to 9 pm. Open week-ends 24 hours Saturday 7 am through Sunday’s close at 9pm.

Even the bakery’s design is reminiscent of traditional St. Tropez.White marble walls are touched with a hint of gold. Displayed along the walls are still nostalgic photographs taken from St. Tropez. Above in the hallway leading in from the back are framed portraits of the iconic Bardot and of St. Tropez.

Look through the huge window on the back wall and you can watch Chef Laurent Cavazza at work preparing fresh Tarte Tropézienne. The charming little shop has indoor and sidewalk seating overlooking bustling La Brea Avenue.

Beginning at the age of 18, owner and CEO Lionel Azoulay (above) has always had a unique passion for business, making his mark in the US and European markets running his own Marketing Digital Company. As Lionel transitioned to LA, his driving passion for the food industry and his love for the classic St. Tropez delicacies allowed him to import ‘La Tropézienne Bakery’ to the US. You can see his intense focus in the photo above.

Lionel took time in St Tropez for the past three years convincing Chef Cavazza to join the project. It was no easy feat. Chef Cavazza enjoys the biggest and best reputation in St. Tropez

Chef Laurent Cavazza says, “I am really proud today to be in Los Angeles and continue my grandfather legacy. I learned from him many years ago and have worked very hard to create my own bakery in St Tropez. Today, I have the chance to introduce LA Tropezienne to Angelinos and tell them my story. ”

Modeled after the pastries and delicacies of St. Tropez, guests can enjoy a “Tarte Tropézienne”, a specialty dessert pastry consisting of a filled brioche. It pairs perfectly with morning cappuccino.

At the lunch hour, guests can snack on sandwiches such as the ‘Salmon Lemon Butter’ and a variety of specialty pizzas. Afternoon sweet tooth craving, the bakery offers pastry items including Éclair Tropézienne, Macaron St. Tropez, Crème Puffs and more.