Gerry Furth-Sides

LocalFoodEater.com Supports C-CAP

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This year’s 29th annual C-CAP awards breakfast provided over $485,813 in scholarship money to students across the wider Los Angeles area. The awards ranged from full ride culinary scholarships to prestigious culinary schools in the country to partial tuition or cash. And there was fascinating news this year.

C-CAP LA scholarship students 2023

The fascinating news is that others will use the money to further their education after high school in other areas. As Program Coordinator, Gail Carney noted, Gail Carney, on behalf of C-CAP noted, “in whatever way the student choses to use the tuition money, it all helps to shape future generations of students that will play a big role in society.”

It is wonderful to be a part of an organization so valuable and needed for the community. I am so proud to note that Sri Sambangi, publisher of Local Food Eater was a donor of a $1500 scholarship in the name of our friend and pioneer food writer, Barbara Hansen, who has been a contributor to the website.

Gisselle Rivera of Banning High School received a Culinary Institute of New York at Monroe College Full-Tuition Schoolship ($67,392) with a $1500 Barbara Hansen Culinary scholarship donation by Sridhar Sambangi. Gisselle was matched up because she loves to write and Barbara was a pioneering journalist for Los Angeles Times in ethnic writing.

I was privileged to be able to add this day, “you are so valued aas chefs to develop your own style and cuisine, and still we need writers like Barbara Hansen who are so valuable in connecting you and your work with the public.”

At the C-Cap presentation (top Liza Fontanesi, Program Director; Gerry Furth-Sides, LocalFoodEater.com; Gisselle Ribera, Banning High School; Sri Sambangi; Program Coordinator, Ely Opera, Student Coordinator, Jobs Liaison

Food for thought in academia was in good company by the Jonathan Club’s breakfast buffet. The Club trains and hires C-Cap students regularly.

Board members, teachers and students all had a change to talk with each other. The students introduced themselves and how C-CAP became meaningful to them during the program.

C-CAP students introduced themselves and their C-CAP experiences
Andrew Harris and C-CAP Council LA Chair, Barbara Fairchild

For our coverage on C-CAP ranging all the way back to a 2015 field trip, please see //localfoodeater.com/c-cap-joins-ventura-farm-days-tours-and-2000-vistors-by-gerry-furth-sides/

C-CAP LA Class of 2023 and Program Coordinator, Gail Carney

For more information about the organization, please see: @ccaplosangeles

The light force that makes the red carpet happen, Lawrence Moore with husband, Anthony, and Students.
A C-Cap fundraiser with celebrity chef and cookbook author Jet Tila (bottom right, mom Mary Tila on his left and Barbara Hansen, right; topL Lisa Fontanesi and Gail Carney, C-CAP Program Director and Coordinator, respectively; and bottom left: prominent food stylist, Alice Hart and former C-CAP board member Gloria Mandell)
C-CAP Council LA member Eric Boardman and Restaurant owner, contributor, Neal Fraser

What are the World’s Most Popular Cuisines?

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(Gerry Furth-Sides) The most popular cuisines in the world according to a recent study may surprise you as much as they did me. The findings are reported by pickyeaterblog.com which did a variety of research.

Survey says: Italian and Japanese cuisines are the most popular worldwide. Why? As of 2023, each has been tagged more than 20 million times on Instagram. Italian at the top of the list was expected. Japanese cuisine being a little more esoteric (and expensive) was more surprising at number two.

The editorial staff gave the reasoning of “Italian cuisine offering various dishes to explore, from simple tomato spaghetti sauce to complex risotto flavors. And let us remember the wine!” For LocalFoodEater.com Italian wine stories, please see: //localfoodeater.com/tag/italian-wines/

Alex Lunardon, proud owner of Antonio’s Pizzeria in Sherman Oaks

For one of our favorite Italian eateries, please see //localfoodeater.com/antonios-pizzeria-celebrates-60-continuous-years-sherman-oaks/ We have also done the lion’s share of articles on Italian cuisine (//localfoodeater.com/tag/italian. Many of the articles feature the Drago brothers //localfoodeater.com/safe-at-our-elegant-al-fresco-ethnic-italian-naturally-dining-choices/

The Drago brothers and all their restaurant , a LocalFoodEater.com favorite

The study by pickyeaterblog.com found that Italian cuisine is the most popular worldwide. Pizza was also the dominant meal.

Cheesy, gooey, delicious Pizza! The number one world’s favorite dish at Antonio’s Pizzeria in Sherman Oaks

We were a little surprised and very pleased that Japanese cuisine was the second most popular. it is such a novel, original, refined and diverse cuisine. //localfoodeater.com/cuisines/japanese/ and //localfoodeater.com/chef-daniel-sons-new-dtla-katzu-sando-take-out and for the collection, please see //localfoodeater.com/tag/kura-sushi/

Japanese cuisine, number two in the world
Japanese cuisine, number 2 in the world

To determine the most popular cuisines, meal types, and availability of cuisines, and restaurants, The Picky Eater analyzed Instagram hashtags. This makes the Japanese choice more understandable since it is so photogenic and esoteric. For our LocalFoodEater.com articles, please see: //localfoodeater.com/cuisines/japanese/

Add the more popular casual concepts to the popularity of Japanese cuisine at the #2 world favorite. Her the sando

Next, they examined the 50 most visited cities according to the Govisity list, compiling a list of 65 cuisines worldwide. Next, for each city, they counted the number of restaurants serving these 65 cuisines using data from Foursquare’s API. Finally, they analyzed 82,995 restaurants in those cities that may have the capacity to offer multiple cuisines.

Pizza is the dominant meal. It surpasses barbecue in second place and brunch in third.

Pizza the most popular dish n the world 2023
BBQ, the number two most popular dish in the world

Brunch the number three favorite food items at American Breakfast Club in Hollywood
Brunch, the third most popular meal in the world 2023 at Momed in Atwater






Chinese restaurants are the most common, representing an average of over 9.5% of all restaurants in the top visited cities, followed by Italian restaurants at more than 8.5% and Indian restaurants at 8%. We love Chef Tony Dim Sum in Pasadena.

Chinese restaurants the most popular in the world, here Chef Tony Dim Sum in Pasadena

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Most Popular Cuisines Around the World 

On the other hand, fresh, seasonal, and intricate preparation methods, low in fat and high in nutrients – Japanese cuisine, too, has gained popularity with sushi and ramen dishes all across the globe. 

Although Japanese food is the second most popular, according to The Picky Eaters, the nation ranks 11th per its population of over 125 million. The second most populated nation with about 1.4 billion people – India – has the third most popular cuisine in the world with more than 12 million tags on Instagram. 

From hearty, aromatic curries and vegetarian dishes from the north to the spicy seafood dishes of the south, Indian food is loved and enjoyed by billions worldwide. 

Refined Saag Paneer at Delhi Belly in Alhambra. Indian food the third most popular in the world

As we explore the flavors of East Asia, Korean cuisine – known for its spicy and fermented flavors, such as kimchi and gochujang – is reportedly tagged almost 10 million times on Instagram, making it the fourth most sought-after cuisines worldwide, followed by Mexican and Thai food. 

Asian fried chicken represents Korean cuisine, number 10 most popular in the world

Most Popular Meal Type Around the World 

Italian cuisine, with its simple yet flavorful dishes, is famous for pizzas, which are reported to be the most popular meal mentioned on Instagram. 

America’s cuisine blends Native American, European, African, and Asian influences. This has blessed us with a unique culinary landscape where dishes like fried chicken, mac and cheese, and barbecue are served alongside tacos, pad Thai, and sushi-the fourth most popular meal as of 2023.

Barbecue is one of America’s most iconic dishes and can be traced back to the Caribbean’s indigenous peoples. European colonists then adopted this practice and brought it to the southern parts of the United States. 

As of 2023, over 30 million Instagram tags related to barbecue have been recorded under the world’s most popular meal types. 

Now, in the South, barbecues are a way of life; – it brings people together for social gatherings and celebrations. A symbol of hospitality, barbecuing has become a norm in American cuisine. 

As the world becomes more health-conscious, fresh, high-quality ingredients in Italian dishes like pasta, risotto, and seafood have won over people’s taste buds. Seafood also is among the top five most tagged meal types on Instagram. 

With the fast-moving world, American breakfast culture slowly faded away, paving an avenue for brunch – a British meal that gained immense popularity across the states. As of 2023, brunch is the third most popular meal, with more than 35 million tags on Instagram.

Most Common Restaurants Found in the Top Most Visited Cities 

Chinese restaurants are the most common eateries found across the most visited cities in the world. It is easy to see why Chinese cuisine is sought after by many worldwide; – the unique flavors coupled with several healthy options, Chinese food has something for everyone. It ranks seventh among the most popular cuisines in the world.

Italian cuisine is the most popular worldwide, with over 8.5% of restaurants serving Italian food in the most visited cities.

Most Available Cuisine and Percentage of Restaurant Per City 

Chinese food is easily accessible in bustling cities worldwide like Singapore, Shanghai, Taipei, Tokyo, Kuala Lumpur, and more – making it easy for people to try different dishes with bold flavors and a wide range of ingredients. 

On the other hand, with more than 8 percent of Mexican restaurants in Los Angeles, Mexican cuisine has captured Angelenos’ hearts and taste buds. Mexican cuisine has become an integral part of LA’s food scene, and it is not hard to see why – the proximity to Mexico. 

Mexican food comes with a vibrant blend of indigenous and Spanish culinary traditions, resulting in a unique flavor profile that is both bold and comforting.

Over time, traditional recipes have adapted modern takes and are emerging in different parts of the world. One great example of such influence would be the growing popularity of chai tea, turmeric latte, and chicken tikka masala – a fusion of Indian and British cuisine. 

Similarly, Indian expatriates have boosted their food and culture’s popularity in faraway places like Dubai, where traditional Indian cooking was introduced before any other.

Boo and Henry’s Authentic BBQ Rubs and Spices

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(Faye Levy, photos by Yakir Levy). We at LocalFoodEater.com were a little intimidated by the very authentic nature of the Boo and Henry mustard sauce, which is thinner than most. So we are including here a wonderful, practical solution from our friends, master chef, Faye Levy. Faye is the author of 23 cookbooks and knew how to use the sauces.

Roasted Brussels Sprouts with Mustard Sauce

Yakir and I love roasted Brussels sprouts, and with our easy-to-make mustard sauce, they were even better. They make a tasty side dish or appetizer.

Roasted Asparagus with Boo and Henry’s Sweet Mustard BBQ Sauce (Boo and Henry)

We made the sauce from Boo and Henry’s Sweet Mustard BBQ Sauce, roasted minced shallots and a little tahini to thicken it. Our sauce was delicious. I roasted the halved Brussels sprouts with olive oil, salt and pepper. Since there was room on the baking sheet, I added the shallots to the baking sheet when the Brussels sprouts were half done and spooned olive oil over them, then roasted them briefly and added them to the sauce.

Boo and Henry’s Sweet Mustard BBQ Sauce is an award-winning South Carolina sweet ‘n sassy mustard sauce. It’s recommended for drizzling over meat, chicken and salmon, as a salad dressing or condiment and with grilled or steamed asparagus. I can think of quite a few other vegetables I would like with it

Roasted Brussels Sprouts with Mustard BBQ Sauce

For 2 servings:

3/4 lb Brussels sprouts, trimmed and cleaned, halved

1 1/2 tbsp extra virgin olive oil

Salt and freshly ground pepper to taste

Sauce:

1 shallot, chopped (about 3 tablespoons)

1 tbsp extra virgin olive oil

2 tbsp Boo & Henry’s Sweet Mustard BBQ Sauce

2 tsp tahini

2 to 3 tbsp halved red walnuts (for garnish)

Put sprouts on a foil-lined tray of the oven or air-fryer toaster oven set on Roast at 400F. Drizzle with 1 1/2 tbsp olive oil and sprinkle with salt and pepper. Roast for 13 to 15 minutes or until tender to your taste, turning over half way through the roasting time.

Sauce: Half way through the roasting time, put the chopped shallots in the center of the roasting tray or on another tray, keeping them together. Spoon 1 tbsp olive oil over them. Roast about 6 minutes or until softened; watch that they don’t burn.

Spoon the Sweet Mustard BBQ Sauce into a small bowl. Stir in the tahini until blended. Last stir in the shallots.

Spoon the sauce onto two serving plates and top with the roasted Brussels sprouts. Garnish with red walnuts.

Faye Levy’s Baked Red Onion Compote with Potatoes and Eggplant

These baked red onions, flavored with Boo & Henry’s Red-Hot Vinegar BBQ Sauce, are addictive!We love the slowly roasted onions on their own, and as a topping for all sorts of foods, from toast to grilled meat to tofu to vegetables.

Faye Levy’s Baked Red Onion Compote with Potatoes and Eggplant (photo by Yakir Levy)

To make a side dish, I spooned the tangy-sweet onion compote over Baby Dutch Yellow Potatoes and roasted Chinese eggplants. This turned out delicious!

Onion compote is usually a stovetop dish but I found it easier and faster to make in the oven. First I baked quarter slices of red onion with olive oil and salt, and finished them with the Red-Hot Vinegar BBQ Sauce.

Faye Levy’s ingredients for Baked Red Onion Compote with Potatoes and Eggplant (photo by Yakir Levy)

Then I roasted the eggplant in chunks with olive oil, salt and pepper. Meanwhile I boiled the baby potatoes whole, then cut them in half.

After I spooned the red onion topping over the vegetables, I drizzled the potatoes with olive oil and sprinkled them with salt, and finished our dish with chopped parsley.

The Red-Hot Vinegar BBQ Sauce complemented the sweet onions beautifully. It’s also good as a marinade, for basting meats, seafood and poultry, as a dipping sauce for vegetables and for tossing with chicken wings, shrimp and cole slaw.

Boo and Henry’s Memphis Pit BBQ celebrates the Southern love of food, especially BBQ, and pitmaster Daly Thompson’s mother, Jeanne “Boo” and his stepfather Henry Varnell, who were born in Memphis, Tennessee and dedicated their lives to family and community.

Baby Dutch Yellow Potatoes and organic red onions are some of the most popular items of Melissa’s Produce. We like both very much, and we use them often. The golden-fleshed potatoes have a buttery flavor and thin skins, and cook quickly.

Faye Levy’s ingredients for Baked Red Onion Compote with Potatoes and Eggplant (photo by Yakir Levy)

🧅Recipe: Baked Red Onion Compote with Potatoes and Eggplant

For baking I used an air fryer toaster oven on Roast, which is like baking in a convection oven. If you’re using a standard oven, for the onions, you will need 15 to 20 minutes at 375F, and about 10 minutes at 350F or until they are cooked to your liking; for the eggplant you will need about double the time.

For 4 servings:

2 red onions (12 to 16 ounces)

4 tablespoons extra virgin olive oil (divided)

Salt and freshly ground pepper to taste

2 teaspoons Boo & Henry’s Red-Hot Vinegar BBQ sauce, or to taste

3 Chinese eggplants (about 1 pound)

1 pound Baby Dutch Yellow Potatoes

Chopped Italian parsley (for garnish)

Halve the red onions, place cut side down, halve again and slice; you will have quarter slices.

Put onion pieces on a foil-lined roasting tray, spoon 1 tablespoon olive oil over them and sprinkle them with salt. Roast at 375F for 10 minutes. Stir, reduce the heat to 350F and roast for 5 more minutes or until tender. Stir the onions and keep them together. Add the BBQ sauce, stir, still keeping them together and roast for 3 more minutes. Transfer to a plate.

Set the oven at 425F. Cut the eggplants in 2-inch chunks, then cut each chunk in half horizontally. Put them on a foiled lined baking tray. Spoon 2 tablespoons olive oil over the cut side and sprinkle with salt and pepper. Turn the pieces over so the eggplant is cut side down. Roast for 10 minutes, turn the pieces over and roast for 7 or 8 more minutes or until the eggplant is tender.

Meanwhile, cook the whole potatoes in boiling salted water for about 12 minutes, or until tender. Drain and cut them in half lengthwise.

Put the potatoes and eggplant pieces on a serving dish. Spoon the red onion compote over them. Drizzle the remaining tablespoon olive oil over the potatoes and sprinkle them with salt and pepper. Garnish with chopped parsley.

World’s First African American Master Distiller

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(content and photos provided by Uncle Nearest) Uncle Nearest Premium Whiskey proudly honors the world’s first-known African American master distiller, Nearest Green. And for food reason. It was the first spirits brand in the world to be named after a Black American. 

Nearest Green Distillery

The portfolio is the Most Awarded Bourbon and American Whiskey of 2019, 2020, 2021, and 2022, with over 600 awards and accolades since the brand’s 2017 launch, including 406 Gold medals or higher, 71 Best in Class honors and an average critic’s score of 92.  It launched in July 2017, making this all the more impressive.

Uncle Nearest is currently sold in all 50 states and 12 countries, and is sold in more than 25,000 stores, bars, hotels, restaurants, as well as at its 323-acre Nearest Green Distillery in Shelbyville, Tenn. For more information, please visit the Uncle Nearest website, and follow on Instagram and Facebook @unclenearest. 

Friends and family called him Uncle Nearest. “Uncle” is a term that was used in Lynchburg as an indication of respect, for both whites and blacks at the time. 

Nearest is credited with helping perfect the Lincoln County Process, the distinguishing process between Kentucky Bourbon and Tennessee Whiskey, which was named after the county where Nearest lived and made whiskey, making him the godfather of Tennessee Whiskey. 

A team of 20 historians, archivists, archeologists, genealogists and conservators – led by the brand’s co-founder and CEO – spent more than 2,500 hours of research, uncovering more than 100,000 documents and artifacts in 6 different states, to bring this story to life. 

Uncle Nearest’s premium whiskeys are currently distilled, aged and bottled under the Nearest Green Distillery name in Tennessee.  The whiskey goes through a multi-layer filtration process for added purity and smoothness. 

The Uncle Nearest Premium Whiskey portfolio currently features its 1856 Premium Aged Whiskey, 1884 Premium Small Batch Whiskey, and Uncle Nearest Straight Rye Whiskey, sold in all markets, as well as its Uncle Nearest Master Blend Edition, Uncut/Unfiltered Straight Rye Whiskey, Single Barrel Black Label Whiskey and Single Barrel Rye Whiskey, which are all currently sold exclusively at Nearest Green Distillery.

The history-making, paying tribute to the three things Tennessee is most known for:  Tennessee Whiskey, Tennessee walking horses and Tennessee music.    The property was formerly Sand Creek Farms, a famous Walking Horse Farm 

The #WhatLiftsYou Angel Wings mural by famed muralist Kelsey Montague. Created especially for the Nearest Green Distillery, the wings weave elements of Tennessee Whiskey, Tennessee music and Tennessee walking horses throughout.   

WhatLiftsYou Angel Wings mural by famed muralist Kelsey Montague.

The Single Barrel Warehouse, where the rarest of Uncle Nearest’s whiskey ages before being bottled. Less than 1% of Uncle Nearest Premium Whiskey barrels. 

To be a candidate, the whiskey must be aged a minimum of 11 years, with a cask strength above 108, and each one is hand-picked by our founders and approved by a panel of whiskey industry professionals. 

How Ojai Pixie Tangerines Pick Up the Salad Beet

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Ojai Pixie Beet Salad with Melissa’s produce beets and walnuts

(Gerry Furth-Sides) It’s magical Ojai Pixie Tangerine season. Sweet as a tangerine, and consistently so, but just the right endearing size for a satisfying snack, a breakfast side dish, salad OR the squeeze of citrus on a salad to make it pop.

The tangerines pair naturally with beets for their contrasting color and somewhat surprising, earthy taste that remains the same in all colors, and is from the geosmin in beets – surprising because it is also responsible for that fresh soil scent in your garden following a spring rain.

We start with a simple beet salad using Melissa’s Produce washed, steamed, shrink-wrapped beets in a box, red onion, walnuts and seasoning black pepper grinders.

Simple beet salad base for the Ojai Pixie Tangerine salad

Then we add pixie tangerines and blue cheese to counteract the distinctive, consistent sweetness of the Ojai Pixies.

Our dressing is simply a generous sprinkle of the wonderful Hatun lemon extra virgin olive oil, a gift from @table conversation, and rice vinegar with a dash of coarse salt and ground black pepper for our dressing. We also suggest using roasted, shredded chicken and oven-roasted rinds of the pixies for a surprising complement of flavors and textures.

We used the Lemon of the HATUN Fresh Crush Olive Oils

The clear EVOO complemented the sweet pixies. Türkiye has grown to become one of the top 5 producers of olives and olive oils in the world. This can be attributed in part to the Mediterranean climate and because central Anatolia is rumoured to be the birthplace of the humble olive tree.

Melissa’s Test Kitchen Tom Fraker’s recipe is as follows:

Directions

Preheat oven to 425ºF.

In a bowl, drizzle the balsamic vinegar over the beets and toss to coat.

Spread the beets in a single layer on a cookie sheet and roast in the oven, turning halfway through, until slightly browned; about 5 minutes, total.

Remove from the oven and let cool.

Meanwhile, combine all of the ingredients for the vinaigrette.

Mix well.

In a large mixing bowl, gently combine the beets and tangerines and pour the vinaigrette over the top.

Toss gently and serve over arugula or mixed greens

Melissa’s boxed beets come in the deep burgundy or golden beets to combine or add a springy color
Melissa’s shrink-wrapped beets, washed and ready to use form the box

The tangerines are picked as close to packing as possible so that customers receive  them within two days.  They are put in 1000 pound bins.   With the smaller number of growers aiming for flavor, the high natural sugar content ranges from 13% to a whopping 17%.  

Oven-dried Ojai Pixie tangeries lend the snap of croutons and a springy taste to salads

Even the origin of the Pixie Tangerine is shrouded in a bit of mystery. Scientific literature says that the Pixie Tangerine is “a second generation hybrid (or possibly a self) obtained from open pollination of an F1 hybrid called a Kincy,” meaning that the “seed parent” was a tangerine variety called a Kincy (a cross between a Dancy and a King).  Still,  no one has identified the pollen parent.

Ojai Pixie Tangerines as you see them in the market

The fun part of the pixie story is its season moving to the spring. At the time of its release in 1965 “tangerine season” was considered to be around Christmas time. So the Pixie came ripe at a time when no one was expecting to buy or sell tangerines. 

For more information about Pixie tangerines, go to www.melissas.com.

How to Toast with Pixie Tangerine Classics

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It’s Ojai Pixie season – let’s toast!

(Gerry Furth-Sides) Cheers to you and to and with the magical Ojai Pixie season! Let’s toast with two cocktails, starting with a tangerine martini! We used naturally sweet Ojai Pixie tangerine juice instead of regular tangerine juice. Natalie of “TASTES lovely” provided the base idea recipe for this Tangerine & Honey Thyme Martini. 

Tangerine & Honey Thyme Martini

  • 2 ounces vodka (we substituted gin)
  • Juice from 1 tangerine, about 1/2 cup
  • 1 tablespoon honey thyme simple syrup, equal parts honey, water
  • spring of thyme for garnish
  • In a small sauce pan, bring water and honey to a boil. Stir until the honey is dissolved. Keep an eye on it, the simple syrup will bubble up as soon as it starts boiling. Pour the warm simple syrup into a glass container and add the sprigs of thyme to steep. Transfer to the fridge to cool.
  • In a martini shaker, combine all the cocktail ingredients with ice and shake until cold. Strain into a martini glass. Garnish with a sprig of thyme.

We start with a box of medium-small size Pixies from Melissa’s Worldwide Product. These can be ordered online. Pixies can vary in shape, size, texture and color! Their deep orange yellow skin can be smooth or slightly pebbly, varied as well in shape, size and texture for a little bit of novelty.  

It’s Ojai Pixie season – let’s toast!

Because pixie tangerine’s are sweeter than oranges cocktail master Philip Dobard suggested we substitute gin for vodka. Gin has more botanicals and more flavor. 

It’s Ojai Pixie season – let’s toast!

“Besides, “he added, “the thyme plays well with the botanicals in the gin. Taste and see what you prefer.” We tried the saffron honey and it added richness. 

Philip added the instruction of shaking, rather than stirring, this cocktail. While it is a Martini and thus, as a rule, stirred, this twist contains fruit juice and thus must be shaken so as to emulsify the citrus and, as a bonus, lends the finished product an enticing frothy texture. The Italy pitcher, fresh thyme are from @tableconversation. Please slide to see the recipe. 

This was the first cocktail I ever made. I celebrated by having it for lunch. We would recommend cutting down the honey syrup by at least one half. 

Grown in Southern California’s Ojai Valley, Pixie tangerines are available right now in the supermarket and directly through Melissa’s Produce who supplied these beauties. 

It’s Ojai Pixie season – let’s toast!

We toast with Barbara Hansen’s Pixie Tangerine Cocktail Grab the Pixies while they last! Sweet enough to alone with a BRIX Refractometer sweetness level of 21 (strawberries are 18!)

Toasting Barbara Hansen in her garden and with her beautiful, enticing words: 

“The last rays of the sun mean it’s time for a tequila sunset— and if you’re lucky, it will be one like this. 

Instead of the usual orange juice, it’s made with Pixie tangerine juice, so sweet and intensely flavored that this will be one of the best drinks you can have this spring—by summer Pixies will be gone.

Grown in Southern California’s Ojai Valley, Pixie tangerines are available right now, so grab a few and wind up your day with this Pixie-flavored tequila cocktail.

PIXIE SUNSET 

1/4 cup Pixie tangerine juice 
2 teaspoons lime juice 
2 teaspoons grenadine 
1 1/2 ounces tequila
Ice cubes
1 thin slice Pixie tangerine.

Combine the tangerine juice, lime juice, grenadine and tequila in a cocktail glass. Add ice cubes and place the Pixie slice on the rim.
Makes 1 serving.

For more information about Pixie tangerines, go to www.melissas.com. Below is the bright package you see in the store.

Masters of Taste 2023 Promo!

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(Gerry Furth-Sides) People always ask me where to go and eat and here it is with a PROMO CODE! The event: the sixth annual better than perfect Masters of Taste,  on Sunday, April 2nd, 2023 at the iconic Rose Bowl field! And here’s the deal: You experience so many of the best places at one time yourself and decide and meet the chefs, bartenders and owners!

Masters of Taste is introduces Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. 

Executive Chef Michael Reed and Kwini Reed, Hosts of Masters of Taste 2023 (photo courtesy of Masters of Taste)

The cause: 100% of the proceeds directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Click the link to find out more!

Masters of Taste 2023 with 100% of the proceeds benefitting Union Station Homeless Services (photo courtesy of Master of Taste)

The place: THE ROSE BOWL FIELD! Iconic! Worth the price of admission on its own.

Walk up the ramp to the sky at the Masters of Taste 2023
And the view of Masters of Taste 2023 will take your breadth away. I promise you.

Poppy + Rose and Poppy & Seed 2023 Hosts Chef Michael Reed & Kwini Reed – Downtown Los Angeles, Anaheim

Poppy + Rose and Poppy & Seed 2023 Host Chef Michael Reed

Angelenos’ Wood Fired Pizza Chef Carmen Samaniego – Los Angeles

Arth Bar + Kitchen Chef Mihir Lad – Culver City

Arth Bar + KitchenChef Mihir Lad – Culver City

Ayara Thai Chef Vanda Asapahu – Westchester

1212 Santa Monica Chef Luca Maita – Santa Monica

Agnes Restaurant and Cheesery Chef Thomas Kalb – Pasadena

Alexander’s Steakhouse Chef Richard Archuleta – Pasadena

Alexander’s Steakhouse Chef Richard Archuleta – at Pasadena at Masters of Taste 2023

Casa Cordoba Chef Rebelino Villalta – Montrose

Celestino Ristorante Chef Calogero Drago – Pasadena

Celestino Ristorante The brilliant, charismatic Drago brothers! – Pasadena at Pasadena at Masters of Taste 2023

Champion’s CURRY Chef Yoya Takahashi – Downtown Los Angeles

Chili John’s Chef Stephen Hager – Burbank

City Club Los Angeles Chef Victor Munoz – Downtown Los Angeles 

Fat Boys Chef Michael Gray – Pasadena, Los Angeles

Gabi James Sarah Gabriele & Adam Aro – Redondo Beach

Georgia’s Restaurant Nika Shoemaker-Machado – Anaheim, Long Beach

Georgia’s Restaurant – Anaheim, Long Beach at Masters of Taste

Great Maple Chef Scott Floyd – Pasadena, Anaheim, Newport Beach, San Diego

Gus’s World-Famous Fried Chicken – Burbank, Long Beach, Los Angeles

Hank’s Chef Isaias Peña – Pacific Palisades

Hank’s wonderful Chef Isaias Peña – Pacific Palisades at Masters of Taste 2023!

Interstellar Chef Angie Kim – Santa Monica

La Bohéme Chef Atsushi Kenjo – West Hollywood

Lunasia Chef Lee Han Fu – Pasadena, Alhambra, Cerritos

Marlou Chef Louis Huh & Chef Marcos Spaziani – Downtown Los Angeles, Koreatown

Mercado Chef Jose Acevedo – Hollywood, Los Angeles, Manhattan Beach, Pasadena, Santa Monica

Per L’Ora Chef Courtney Van Dyke – Downtown Los Angeles

Pez Cantina Chef Bret Thompson – Downtown Los Angeles

Pez Cantina Mrs. Bret Thompson – Downtown Los Angeles

Pez Cantina Chef Bret Thompson – Downtown Los Angeles

Ramen Tatsunoya Chef Ryuta Kajiwara – Pasadena, Silver Lake

Santuari Restaurant Chef Seth Greenburg – Toluca Lake 

Smoke City Char Bar Chef George Huynh – Downtown Los Angeles

Soulmate Chef David Joyce – West Hollywood!!

Soulmate Chef David Joyce –Our new favorite Spanish place in West Hollywood!!

Taishi Hainan Chicken Chef Theo Shio – Redondo Beach, Long Beach

The Green Room Chef Czarina Sico – Burbank

The Peppered Goat Chef JohnPaul Arabome – Van Nuys, Las Vegas

VCHOS Wendy Centeno – Los Angeles

West Side Bahn Mi/Street Kitchen Chef Jack Ourfalian – Los Angeles

World Empanadas Chef Matthew Hirtz – Burbank

Yardbird Chef Eduardo Osorio – Los Angeles

Yuca’s Restaurant Socorro “Mama Yuca’s” Herrera – Pasadena

Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as Bertha Mae’s Brownies, handcrafted pudding from Better Together Sweets, Creamy Boys Ice Cream, plain funnel cake from Drizzle, custom cakes and desserts from Butter Cake Shoppe, French macarons and gourmet cookies from Etoile Filante Patisserie, I Like Pie Bakeshop, Läderach Chocolatier Suisse,deliciously scrumptious scratch baked custom cakes and cupcakes from Lark Cake Shop and Nothing Bundt Cakes, Nomad Ice Pops, Pazzo Gelato,Porto’s Bakery & Café, and more.

Porto’s Bakery at Masters of Taste 2023!

Some of this year’s participating Beverage Masters include:

Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails and top brands showcasing their finest spirits at Masters of Taste will include Amaro Angeleno, Beam Suntory, Dulce Vida Tequila, Empress 1908 Gin, Knox & Dobson, Krafted Spirits, Maker’s Mark, Maple Block Liquor Bar, Mario’s Hard Espresso, Mezcal 33, Mi Piace, Neft Vodka, Nosotros Tequila & Mezcal, Qué Padre, Raicilla La Reina,Smoke Lab Vodka, Tequila Juegos Mexicanos, The Raymond 1886, Xoloitzcuintle Tequila, and  Woodford Reserve.

The Raymond 1886 will be at Masters of Taste 2023!

Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites 14 Cannons Brewing Co., L.A.’s All Season Brewing, Arrow Lodge Brewing, Arts District Brewing Company, Pasadena’s Cerveceria Del Pueblo, Downtown’s Homebound Brew Haus, Juneshine, Kanazawa Hyakumangoku Beer, LFG Seltzer, MacLeod Ale Brewing Co., Arcadia’s first Microbrewery Mt. Lowe Brewing Co., Native Son LA, Over Town Brewing Co., San Fernando Brewing Co., and Tarantula Hill Brewing Co.

Wineries and Sake: A specially curated collection of Wine and Sake Masters will be showcasing their finest varietals including Akagisan Sake, premium boutique winery Ascension Cellars, Bodegas de Santo Tomas, CRŪ Winery, Golden Star Vineyards, Hitching Post Wines, I Love Wine Collections, Moraga Bel Air Vineyards, Anderson Valley’s Navarro Vineyards, Sake High!, Tercero Wines, Veso Aperitifs, Vincola Casta de Vinos,Warson Wine Company, and more.

Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate with All Phenoms, Yerba Mate from Erva Brew Co., Humm Kombucha, fresh juices from Summit Juice Co., and boba milk tea fromSunright Tea Studio and Bearology, and more.

Please read about Masters of Taste 2023 Culinary Master and Host Chef Michael Reed  and his wife and co-owner, Kini Reed Root of All Food in our chef spotlight!

How Terroir Counts at “Foods + Wines of Spain”

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(Gerry Furth-Sides) If you love all things Spain as we do, Spain’s annual Great Match 2023 in Los Angeles for the first time in three years made us love it even more.  Terroir for wine, and for food, continued the Spanish theme of spring we share with you.  The day was hosted by Foods and Wines from Spain, and organized by the Trade Commission.

Four cheeses and two jamons were already on the table, along with six wines at Eat and Drink Spain

A team of extraordinary Master Sommeliers and culinary experts led seminars and judged challenges. Engaging, knowledgeable renowned Sommelier Evan Goldstein of Full Wine Solutions guided our pairing of wine with cheeses and cured meats.  

Evan emphasized that Spain boasts the largest vineyard area of all major wine-growing countries in the world. A whopping 13 % of all grapes on earth stem from Spain with over 100 grape varieties. Still, he chuckled, they are number three wine producer.  Could these grapes be in the wines of other countries? In other products? Something to think about, he laughed.

He added, “Italian food is the most universally popular in the world, and it is, you could say that more varied Spanish cuisine  – and wine –  is Italian food with more pizazz.”  We agree. 

Spanish cheese, the standard way of preserving milk since ancient times.  The tremendous variety of Spanish cheeses stems from Spain’s variety of geographical and climatic microclimates, the most diverse in the world. 

The finest jamon and cheeses at the recent Wines of Spain event at Soulmate Restaurant

Spain’s foreign inhabitants is so apparent in the cheeses that the country’s history can be read in the 100+ types of cheeses.  The French were influential in the process and the Romans found it easy to transport for their army. 

Cheeses are made from the milk of mostly native cows, ewes/sheep, and goats and blends.  Cows range mostly in the northern coastal area, sheep in the northern inland.  Goats along the more rugged coast sand in the Canary Islands.

Coagulation differs and results in a staggering number of unique round or square shapes and sizes and rinds of different colors. Artisan or industrial can also be engraved, smoked, rubbed with oil or spice-flavored.

Spirits writer Jose Rodriquez at Great Matchesreat of Spain 2023

Northern Spanish cow’s milk cheeses are from rainy, mountainous strip along the northern coast of Spain, separated from the rest of the peninsula by mountains, which feeds over 15 native cattle breeds.


Many remote spots in the north are difficult to reach, and their geographical isolation has led to an extraordinary wealth of different types of cheeses. On Menorca, the northernmost of the Balearic Islands, this Mahón-Menorca cows’s milk cheese is covered by a PDO. It is velvety and firm and paired with all of the wines. With this was served a Roger Goulart Brut Organic Reserva 2019 ($24, a champagne for $24!).  

Goat cheeses from Spain come mostly  the Mediterranean coast, mountains of Andalusia and Extremadura. Different native breeds and crossbreeds are used. We tried the novel Murcia al Vino, made from the milk of the Murcian goat and then soaked in red wine so that it is striated with the streaks of wine. Sumptuous and soft, they would also spread on a cracker. 

This cheese was paired with a Marqués de Rascal Verdejo 2021 Sauvignon Blanc, round on the palate and so natural. Look for aromas of pear and flavors of white currant, green apple, and lemon zest.

The third Manchego sheep cheese, aged for four years was a perfect bite and is also particularly good for grating because it is a close match to parmesan, Evan told us. He added that that along with the all-important leche (milk) terroir, the cheeses as they age get sharper and more firm.

Spanish Chicken croquettes at Soulmate for Wines of Spani 2023

Sheep are the most authentic livestock in Spain. They mostly inhabit the Castilian plains in central Spain and the pasture-rich southwest. Some of the most important Spanish cheeses are in fact, Manchego Zamorano, along with Torta de la Serena and Torta del Casar, all of which are covered by Protected Denominations of Origin (PDO) status.

Our third wine was the deeper, richer Bodegas Alto Moncayo Garnacha 2019 ($50)

Our fourth cheese, smoky strong diaz sheep cheese, Idiazabal, is from the mountains of northern Spain in Basque Country and Navarre. It is so valuable it is limited to a liter per day. It is also dried near the fireplace for the ideal smokey flavor. Also of note it is one of two types of ewes’ milk cheeses with PDO guarantees, the other being Roncal.  

Bodegas Urbina Rioja Selección 2000, a vintage year when EVERYTHING was good. This fresh and interesting wine is aged 15 months, taken out of oak and put in stainless steel ($30)

Jamon is a pre-Roman, centuries old favorite, an essential part of Spanish cuisine and culture. Of course, Evan mentioned, it was “out” under Moorish Muslim rule. These days it has a DOC and an AOC rating, which Evan noted increases its value by 40%.

Jamon serrano comes from the mountains and hills. The famous Iberico is darker and denser because the pigs feed in both Spain and Portugal across the border. Fun fact: Columbus carried Iberico with him on the Santa Maria.

The famous darker, denser and highly prized Jamon Serrano Ibirico
The famous, perfect Jamon Serrano- enjoyed!
Alvardeos-Hobbs Godello 2020, the year every vintage was great
Pairing with jamon, and cheese: Bodega Bele Herded Arano Tempranillo 2019, a “radical red”

A sweet ending to a Spanish meal at Soulmate for Wines and Foods of Spain 2023

Soulmate was an unexpected new open-air surprise of a restaurant in West Hollywood with spectacular yet inviting design by Sean Leffers Interiors. Chef Rudy Lopez oversees the Spanish Mediterranean food cooked over a live fire.  It’s essence matches that of Spain, synonymous with passion and allure in its hospitable, warm lifestyle, music, architecture and its gastronomy.

Soulmate Restaurant in WEHO

For more information, please see Facebook.com/SpainFoodWineUS and @SpainFoodWine

Soulmate, 631 North Robertson Blvd., West Hollywood, CA 90069

For more details, please check: Social Media #SGMLA23 and #SpainsGreatMatch2023 on Twitter at @FoodWineSpain and on Instagram at @SpainFoodWine. 

Questions?

Please email us at sommelier@fullcirclewinesolutions.com. We appreciate your patience as we process a higher volume of inquiries than normal.

//www.foodswinesfromspain.com/en/food/products/cheese

For our article on past Wines from Spain events, please see: //localfoodeater.com/meet-the-new-wine-darling-at-25th-spains-great-match/

Celebrate National Paella Day at TATEL with Hosted Dishes + Demos

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(Gerry Furth-Sides, copy and photos courtesy of Tatel Restaurant) Tatel Beverly Hills, one of Los Angeles’ most authentic Spanish restaurants, honors National Paella Day, March 27. To share the celebration  “day of the rice cooked in the pan” with diners,  guests are invited to the try its signature paellas for free, as well as watch it being made.

Tatel Restaurant, Beverly HIlls’ celebrates National Paella Day with Red Paella with Lobster

Chefs prepares this famous rice dish using classic Spanish recipes and rice grown in Valencia to create the most authentic, traditional Valencian paella.

Did you know that paella, Spain’s most celebrated rice dish, takes its name from the round, shallow pan that it is prepared in? Originating in Valencia, the traditional meal is made with short-grain rice grown combined with variations of meat, seafood or vegetables and a savory broth infused with saffron and tomato. 

Rice with slow-cooked beef ribs at Tatel Restaurant, Beverly HIlls’

For one day only, diners and passersby alike will be treated to the aromas and sights of a paella-making demonstration, as newly minted Chef Marva and her team whip up batches of the rice dish over a low open flame on the front Tatel patio adjacent to Canon Drive in Beverly Hills from noon to night.

Paella demos will take place on the patio at Tatel, Beverly HIlls, Paella Day, March 27

The restaurant’s signature Red Paella with Lobster, lovingly prepared with a homemade seafood broth and Carabinero shrimp, will be offered alongside Wagyu Beef Paella and Spanish Vegetable Paella varieties. Diners of the restaurant will also be treated to complimentary tastes of the savory dishes as they enjoy lunch or dinner.

Founded in 2014 and backed by stellar partners Rafael Nadal, Cristiano Ronaldo, and Pau Gasol, TATEL is an internationally acclaimed lifestyle restaurant, featuring Spanish cuisine and daily live music shows in Madrid, Beverly Hills, Ibiza, Doha, Riyadh, with upcoming openings for 2023 in Mexico City and Bahrain. A place to feast, gather, and celebrate with Spain’s exuberant energy and exceptional cuisine, TATEL offers enchantment with every bite and style in every step.

Fresh, organic, and locally sourced produce are featured in Spain’s most treasured traditional recipes showcasing quality seafood, meats, and other characteristic ingredients from the Mediterranean. Executive Chef Juan Antonio Medina brings over two decades of experience as head chef at Zalacaín, the first 3 Michelin star restaurant in Spain, as well as at A’Barra, awarded a Michelin star six months after its opening, and at the prestigious Mandarin Oriental Ritz Madrid. 

While the menu varies according to season and chef’s inspiration, on TATEL’s menu guests will find Spanish staples with a rich twist, including Paella Roja, topped with lobster, the rice is thinly spread out over the circular pan which allows for a crunchy, caramelized touch. TATEL’stortilla de patata is infused with black truffle, and the jamón ibérico is 100% free-range acorn fed ham. The croquetas de jamón are served with a tomato marmalade, which blends beautifully with the warm bechamel in the mouth. Stellar-in-size plates in Beverly Hills include the 32oz Prime Tomahawk Steak, a full Wild Sea Bass in Salt Crust, Grilled Whole Branzino, and more.

What: National Paella Day Celebration

Where: Tatel Beverly Hills; 453 N. Canon Drive, Beverly Hills

When: March 27, 2023 – 12:00 p.m. to 9:30 p.m.

Details: Live streetside preparation of paella, and complimentary tastings for Tatel diners

How Berlin Reinvents its Culinary Scene. Again

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Berlin, always the sophisticated, cultured and international is at the forefront of dining and nightlife once more. It is said that the unification of Germany sparked an enthusiasm that only seems to grow. The two ladies toast Berlin specialties at the The Lutter & Wegner is a Berliner institution at the Gendarmenmarkt. Refurbished, high-energy market halls offer international street food. Berlin’s myriad bars offer cocktails and a scene. And cafes, including coffeehouses, offer breakfast, tea time and sweets.

Market Halls are a popular tradition in Berlin (Photo courtesy of © German National Tourist Board (GNTB))

These days, though, vegan menus, sustainability and nature walks are also mandatory additions to the dining and night clubbing scene (see //localfoodeater.com/why-bilbao-is-the-must-visit-of-the-year/

Wildly popular Spring Wild Herb Tour with a Tasting at the End (Photo courtesy of © German National Tourist Board (GNTB))

The historic and the modern go side by side, In keeping with St. Martin’s Day on November 11, many  Berlin restaurants serve succulent roast goose in November and in the pre-Christmas period. And for those who prefer vegetarian or vegan food, we also has a list of restaurants with vegetarian and vegan cuisine. This tradition is so popular guests are asked to not only make table reservations and to please order the roast goose in advance.

Group of friends eating a goose
Many restaurants serve traditional Roast goose on St. Martin’s Day (Photo courtesy of © German National Tourist Board (GNTB))
Roast goose (Photo courtesy of © German National Tourist Board (GNTB))

As one of 16 diverse federal states in Germany, Berlin offers offers a fine selection of treasured local and national flavors. Traditional savory and sweet recipes passed down generation to generation for centuries are shaped by regional ingredients, climate conditions and local history.

Berlin’s culinary cuisine shaped by Germany’s range of historic regional fare (Photo courtesy of © German National Tourist Board (GNTB))

The city also has its own particular culinary personality. For example, a huge range of varied German regional fare is featured at the Mark Brandenburg. And Hof Zwei offers nouveau cuisine establishment, or you can grab a relaxed German bite at Berlin Hauptbahnhof’s food court.

Baret Café’ contemporary, breezy, dining rooms with a rooftop view in modern Berlin (photo courtesy of © German National Tourist Board (GNTB)

Another enticing dining and cultural combination located in the northeastern area of the Humboldt Forum between the Schlüterhof and the Spree side, internationally oriented Deli ALEXANDER and fine-dining concept restaurantWILHELM feature historically inspired cuisine. They are set in a huge outdoor dining area with views of Schlüter’s baroque sculptures, the eastern city center and Berlin Cathedral.

The Deli ALEXANDER, the WILHELM and ALEXANDER a restaurant with deli gastronomy concept. Chef is Fabian Fiedler. (Photo courtesy of © Berlin Tourismus & Kongress GmbH)

Both locations directly integrate into the exhibition concept history of the Humboldt Forum site including kitchen utensils and plates from the Berlin Palace and the Palace of the Republic, as well as the Meissen porcelain wall relief that originally inspired the Palace Restaurant in the Palace of the Republic!

 Berlin cuisine is crowned by a number of succulent  pork dishes, especially knuckle and schnitzel.  Berliner Republik specializes in these items, prepared home-style, for example. Restaurants with similar traditional menus include the city’s favored, traditional pork knuckle with mushy peas, liver of calf á la Berlin, aspic on fried potatoes or meatballs. Add to this the most famous classics: currywurst and döner.

For information on travel to Berlin, including every kind of cuisine, tour, festival and event, please see://www.germany.travel/en/home.html. For culinary festivals and events, please see: //www.visitberlin.de/en/food-events. For restaurants, please see: //www.visitberlin.de/en/restaurants-berlin and //www.visitberlin.de/en/restaurants-groups

Berlin has always been known as welcoming as well as sophisticated. To make travel and sights more accessible they offer the  Berlin WelcomeCard.

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