Gerry Furth-Sides Archives - Page 72 of 82

“Matcha” Tops 2016 Ethnic-Centered Food Trends

December 17, 2016 Comments Off

One of the “hot trends” of 2016 is born out this week with Matcha short bread at the HB Daisy, where stacks of matcha shortbread are selling like the hotcakes they resemble below. Chef John Schenk makes sure that they have just the right amount of buttery bite. Backing the Everything from pickling to poke were in the AF&Co’s annual trends 2016 report about the hottest food trends in 2016 – that they saw coming. The report is compiled from extensive research, the report is intended as a preparation guide to help operators prepare for the coming year.

(www.honeybeardaisy.com), Honey Bear Daisy, 1705 Ocean Avenue (at Olympic), (424) 229-9669.

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A thick candy cane Matcha latte, complete with a stick of the red and white is features at the authentic Japanese SHUHARI in Venice. Opened in the summer of 2016, SHUHARI Matcha Café also offers an array of 40 handcrafted tea beverages that mirror American tastes, from traditional sencha and gyokuro teas to the not-so-traditional creamy Matcha lattes and bubbly, sparkling Matchas. Please see the website for details.

Be Prepared – This Is Not A Test was developed by the AF&Co. team from a combination of close industry observations, bi-coastal and international travel, discussion with industry leaders, meetings with hotel and restaurant clients, industry conferences, media interactions and thousands of hours spent researching in hotels and restaurants around the country.

Please visit here to further learn about the ‘Trends of the Year.’

Trends we saw coming in 2016 include:

Hawaiian Food – poke
Everything on toast (avocado appears the frontrunner of this one)
Hybrids – the sushi burrito; Vegetables – at the center of the plate

tea 400

Matcha

Pickling: Kura Sushi Chef Daniel Kura’s special pickling sauce

resize_then_crop_200_170-2 Tropical cocktails

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Hot, hot, heat!

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Harissa: The main ingredient in Tunisian cooking, here the star in the Got Kosher? famous Tunisian Sandwich

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Bubbles everywhere

La Croix explosion

Nitro coffee

Los Lagos Mojito

Fancy drink garnishes star at the 1886 Bar at the Raymond restaurant in Pasadena
Small cities making an impact
Good help is hard to find

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Small plates/tapas at La Espanola Meats
Multiple personalities by meal period
Grinding grains in-house

L’Ami’s Best of Mediterranean Livens up Santa Monica Landmark

December 10, 2016 Comments Off

d7d355_ab1b1a396a3c4d28989edb75e06f9399mv2_d_1800_1200_s_2 (Gerry Furth-Sides) If L’Ami Restaurant is not landmark space, it should be. These days, L’Ami Restaurant’s cuisine may be more Mediterranean than former incarnations as French-Canadian and Italian among others, and it once again feels classic and sunny.

For starters, the appealing Mediterranean menu evolves under the able hand of Chef Francis Bey. You have eaten his food at Lily’s French Restaurant in Venice (now Willie Jane). The name on the lease is Parisian owner Marc-Antoine Rambaud, and the young, lean restaurant owner is always on-site.

Hidden behind the original ivy-covered wrought iron gate, L’Ami’s sunny, spiffy Mediterranean atmosphere greets each guest in the garden courtyard dining area. The breath-taking landmark space boasts a quirky Santa Monica address right across the street from the Brentwood Mart in Los Angeles proper. fullsizerender1 The glittering bar in the front room off to the side is warm and inviting, with a fireplace and white shearling covered bar chairs in the front – to enjoy a drink with a date or to have cocktails with a group of friends. L’Ami’s daily happy hour takes place from 5:30 p.m. to 7 p.m. Walk through the bar and you will find yourself in the central terrace courtyard. fullsizerender5 This beautiful little dining area leads to a meandering long corridor under arched passageways that reaches to the alley. To each side, Softly lit, little dining rooms, each with its own Kiva-style fireplace, are off to each side with another courtyard and dining room at the very back, often used for private parties. Few know that the 4500-square-foot site was once a doctor’s office and home.

This vegetarian Fresh Goat Cheese & Pistachio Tart ($17) convinced a Bon Appetit Magazine recipe tester chef at the table who never cared for it “because it was dry,” that goat cheese can be creamy and delicious. Maybe that’s because Chef Bey added to the mix Fig, Honey, Moroccan Greens, Orange Blossom & Argan Oil. For anyone looking for a sumptuous yet light starter, this is it.

Another appetizer “meaty” favorite for vegetarians (or not) features produce fresh from the local farmer’s market is the Beets & Burrata Tower ($18). Baby Arugula, Candied Walnuts and a Balsamic reduction at the secrets of the kitchen in this salad. The lovely yellow and red beets provide a beautiful visual display and the combination of balsamic and candied walnuts balance the dish.

Tender, succulent, Grilled Mussels ($18) displayed to look like a starfish of the sea are superb. The touch of Spinach and Garlic Butter Sauce enhance it even more. This and other appetizers are generously portioned for sharing.

The Scottish Salmon dish is the ultimate simple, delicate French way of highlighting the fish by simply adding grilled asparagus, zucchini and tomato topped with herbs. Chef Bey adds an international eastern touch with a Ginger Soy Lemon Vinaigrette in a little ramekin. The vinaigrette also brightens the very basic quinoa.

Chef Bey’s North African heritage turns up in the Harissa Emulsion that sparks the White Sea Bass ($36) with a virtual garden of perfect cooked seasonal vegetables. There is just the right amount of “bite” to the snap peas, baby carrots and broccolini.

Chef Francis Bey combines owner Marc-Antoine Rambaud’s childhood culinary experience with his own Moroccan background. Inspired by the varied flavor-combinations along the North African and French-Mediterranean shores. L’Ami serves lunch, dinner and weekend brunch. Guests can also enjoy the chef’s “prix fixe” specialties featuring either an appetizer and entrée or entrée and dessert for lunch ($20), or appetizer, entrée and dessert for dinner ($49).

Marc-Antoine has always been passionate about food and sharing it with friends. As a young trainee in the kitchens of Chez Bruno in Lorgues, in the south of France, as well as working for Alain Ducasse, he was inspired to open a restaurant in Los Angeles.

L’Ami’s menu celebrates the flavors and traditions of countries along the Mediterranean coastline. For dinner, L’Ami serves the three appetizers and the fish entries, plus specialties such as as Chicken “Grand Mère” (Mary’s Organic Chicken, Mushrooms, French Beans, Bacon, Pearl Onions & Fingerling Potatoes, $32) and Couscous Royale (Lamb Chops, Lamb Stew, Chicken, Merguez Sausage & Harissa, $38). A number of vegetarian sides ($7) are available and include Mashed Potatoes, Potato Gratin, french Fries, sautéed Brussels Sprouts,Broccolini and Baby Carrots.

Starters including Shaved Brussel Sprouts Salad (Farro, Smoked Bacon, Lemon, Parmigiano & Balsamic Reduction, $16), Mezze Appetizer (Homemade Pita, Flatbread, Kibbeh, Falafel & Spanakopita, $18) and a succulent Poached Half Maine Lobster Salad ($26), made more special with Satsuma, Tangerines, Fennel, citrus, tarragon, Avocado and Wild Honey.

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L’Ami restaurant also offers a weekend brunch that includes international breakfast favorites. The open-air, sun-drenched or cozy-in-the-rain atmosphere is the perfect setting.

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Large parties are welcome, as well as private dining options, intimate gathering with family or friends, sophisticated reception and corporate events.

Echoes of the past haunt the rooms but less and less. French-Canadian Mimi Hebert’s management was so seamless she reigned over the entire operation from her desk chair in the courtyard office up to a few years ago. Robert Stack and Robert Wagner commonly held court in the front rooms while Robert Redford was sequestered away in the small back room. It was not uncommon for cover numbers to reach 200 on week-ends. And, for good reason, most regulars “in-the-know” tried to get the charming Rayjean Fontaine to be their server. These days charming Nathalie is there to welcome guest. The good old days seem to be back.

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.Address: 246 26th St Santa Monica, CA 90402
Website: www.lamirestaurant.com
Telephone: 310.310.8064
L’Ami is open Monday through Sunday from 5:30 to 10:30 p.m. with daily happy hour from 5:30 to 7:00 p.m. Weekend brunch is Saturday and Sunday from 10 a.m. to 2 p.m.

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Honey Bear Daisy Cafe Blooms with Best of East and West Coast

December 5, 2016 Comments Off

Editors Note: THIS RESTAURANT IS CLOSED as of 2017

About the only true thing about Honey Bear Daisy’s homey “cute” name is that the place is friendly. Otherwise the refined American regional, rustic dishes are layered with international flavors, and the airy, soaring space overlooking the ocean is as spiffy as can be.
Intense, internationally experienced, Executive Chef-owner John Schenk, is the driving force behind HB Daisy. It is the culmination of his diverse culinary background put to best use; Chef Schenk’s seasonings alone command enormous respect. His journey took him from his hometown of Buffalo, then back and forth between NY and San Francisco at the height of each city’s heady pioneering, innovative days in the ’80’s, with stints in between to Africa and Las Vegas.

Colorfully painted counters hold an array of baked goods and packaged foods. Refrigerated foods and drinks wait behind glass sliding doors on one wall.

The HB Daisy is ingeniously designed so that you can order at the counter with your food prepared in the kitchen OR you can choose from gloriously prepared food on platters inside the glass cases in front of you. The dishes looked so good is was almost impossible to choose! Before we knew it, we had nibbled almost ALL of the snappy house-made sample potato chips at the counter while studying the menu.

Again, wonderful, well thought-out design shows in the side space because a “rounded feel” comes with the banquette seating, with comfy plastic chairs at each table. Note the timeless, marble tile on the floor. So it is perfect for a leisurely meal or a quick one. It is truly a combination of the best of east and west coast.

Chef Schenk talked us into the Turkey Cubano as the best we would ever eat. The chef with a self-assured, rugged demeanor that only comes from experience and expert bears such a resemblance to Chef Robert Irvine. You cannot say, “no” to him.

We’re glad we did. He was right! “French’s mustard” supposedly is the key ingredient that makes this sandwich work – and the housemade pickles- but oh-so-thinly sliced turkey was meltingly tender and flavorful. The fresh bread was just crusty enough on the outside. We forgot our disappointment that it was not pressed.

The dressing on the salmon was paprika – not one of my favorites. But combining it here with cinnamon and other spices now puts it on the top of my list. Two side dishes come with each entree. Here they are broccoli and divine, butter, silky squash. The sample of ubiquitous (though well massaged here for tenderness) kale salad was not unique.

The Falafel Waffle served with a frisee salad was dry; we were encouraged to use the yogurt dressing on it.

French Toast arrived as three discs made with (Rockenwagner) brioche that lacked the expected pillowy texture, and with authentic maple syrup. My dining companion ate every bite.

The Turkey Meatloaf with jalapeño had a delightful kick to it. This is a dish to be ordered another time. The ribs in the counter could be added to this list.

Matcha Tea shortbread appealingly stacked in packages. The good: generous, delightful samples and the bad: The cookies have just enough bite and sweetness to them so that they are hard to stop eating.

Breakfast, brunch, lunch and dinner all have extraordinary choices. Every dish is familiar but elevated to its best version. The service is welcoming, courteous and intelligent. Parking on the street and 90 minutes free underground (totally different than north of Pico).

The couple next to us from the court house said they ate there every day for two weeks — if I were closer, I would be there too! This is easily solved with the take-away options for so many of the menu items.

Chef John Schenk was born in 1957 in the city of Buffalo, NY, US John’s father, a native of Galveston, a small town in Texas, was his first teacher in the culinary arts, with food filled with deep, resonating southern flavors. From then on he paid attention not only to how food tastes interplay but how all the senses are affected.

The long road to Honey Bear Daisy was filled with vital connections at every stage. When John started his career in the ’80s in San Francisco at Patty Underman’s popular Hayes Street Grill, he became acquainted with the likes of legendary Mediterranean food expert, Paula Wolfert, and Barbara Tropp, the maven of Chinese food. We only found out when he laughingly told us he learned how to cook fish. While cooking at Paula Wolfert’s home, he “mistakingly took the fish off the grill after a few minutes. It was the hit of the party.

Afterward came trips to France and Kenya and then a stint in 1987 at the outlandishly trendy Gotham Bar and Grill in Manhattan with celebrity chef, Alfred Portale. The Monkey Bar followed, which earned him notice in the pages of Food & Wine as “one of the 10 best chefs in America.”

Every food writer and fan remembers when the dark, clubby Gotham Bar and Grill arrived in Santa Monica (north of the freeway) to great fanfare and it was the talk of the town – for a few months before it disappeared. At the time, al fresco dining was just becoming popular. Almost reading my mind, and possibly because of his San Francisco job experience, Chef John announced, “you can’t just come out here from New York and expect to succeed with east coast ideas.”

The New-York Times gave his restaurant work a rating of “Star” and “The Miracle of the year, or the most rapid transformation of the restaurant in 1992 “. A menu of this institution, which developed the John Schenk, the newspaper said the words “almost all of his dishes taste just detonate.” Two years later, in 1997, John opened his first successful restaurant Clementine) in Greenwich Village, and he was off and running.

Armed with the knowledge of restaurant organization and imaginative, practical food back of the house, he moved on to multiple unit restaurant, and subsequently earned public recognition and financial success as Corporate Executive Chef with the corporation of the Strip House – a network of snack bars and restaurants located in New York, New Jersey, Florida, Las Vegas and Texas.

(www.honeybeardaisy.com), Honey Bear Daisy, 1705 Ocean Avenue (at Olympic), (424) 229-9669.

Melissa’s Tea Room Café in Italy Captures British History

November 30, 2016 Comments Off

Melissa’s Tea Room café, nestled in Liguria on the northwest Italian Riviera, has earned the reputation of being a travel destination. In one visitor’s words, “an experience that people come from around the world to savor.” It revitalizes the age-old tradition of a relaxing tea with cakes in beautiful surroundings.

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It is even more fascinating because Italians are known for their espresso and the enjoyment of sharing it with others. On a visit to Firenze while shopping, I was generously treated to espresso service, seated on a balcony on the Ponte Vecchio as a matter of course.

Where better to do this than in Italy? The tradition started with English ladies visiting “winters on the continent.” They enjoyed it because of their zuppa anglaise, a high tea dessert favorite filled with enough sherry or Madeira to make the effects of the tea time.

So afternoon tea is not so strange after all.

In La Bella Vita, Helen Ruchti writes about the mutual fascination the English and Italians have long had with each other. “Two thousand years ago, British slaves were sold in Roman markets… Short, swathy Latins thought tall, blonde Anglos looked like angels…The enthusiasm with which the British enjoy Italy is displayed in the film, “Tea with Mussolini,” (Judy Densch and Maggie Smith) about British expatriates arrested in Italy during world war II. Even in prison, these ladies still demanded the guards bring their tea at 4 p.m. every day, as was their custom..”

And of the favorites, Zuppa Inglese – or English soup – is a pudding doused with excessive brandy. It is fascinating that the French got in on this too because the “dessert, Zuppa Ingrese, was invented by Neapolitan pastry cooks of Europe during the 19th century…inspired by English puddings that were fashionalbe [sic] at the time.”

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Forti herself has travelled around the globe collecting experiences, recipes and techniques to set her tea room apart. “My goal is to embody the world in a single café,” she says.

You experience the best of Italy the second you walk through the door, when you’re greeted by historical and traditional Italian artefacts that have been passed down through the generations, and see my paintings on the wall.

“And that’s before you even get to the food!” says Melissa. ” I wake up and bake by what inspires me the most on that particular day. It starts with me going out and hand-selecting the freshest, most apt in-season ingredients from local vendors, before locking myself in at the early hours to bake fresh goods ready for sale that day.

“Everything is always 100% fresh and, if ingredients are out of season or not of the very finest quality, I simply don’t incorporate them. You can taste the freshness of my cakes and other baked goods with every bite – you’re literally tasting everything that’s great about Italy.”

Forti first started to bake a decade ago, starting a cupcake and wedding cake business before opening up her tea room in 2010.

51h22m8srml-_sx410_bo1204203200_ Melissa has also branched out into writing. Her debut book, ‘The Italian Baker’ is published by Quadrille Publishing in the UK. It shares many of her recipes as well as familial history and cultural showcases. It’s an extension of the tea room and is yet another chapter in Italy’s boundless beauty and heritage.

The Italian Baker introduces readers and bakers to the atmosphere of Melissa’s tea room within the idyllic medieval town near Tuscany. In it, Melissa shares her signature style of baking, with insights and recipes for her beautiful signature cakes and more that combine Italian traditions with her own modern twists.

The collection includes tarts, cakes, loaves, biscuits, and coffee-time treats. Melissa gives perennial favorites like carrot cake, brownies, chocolate cake, and cheesecake a fresh, Italian makeover. Each recipe showcases popular Italian ingredients like olive oil, mascarpone, almonds, and fresh fruit. And every cake and cookie is created to reflect Melissa’s travels, passion for good food, and love of her Italian heritage.

Born in Rome and having lived in Los Angeles and London, Melissa Forti taught herself to bake and started to collect baking books old and new to learn about the art of baking through the ages and throughout the world. After settling in the magical town of Sarzana, situated between Cinque Terre and Tuscany, she opened a boutique bakery and tea room, Melissa Tea Room and Cakes, where both locals and visitors enjoy her incredible, freshly baked cakes every day.

“I can’t believe how things have grown in just six years!” Forti admits. “I never imaged such a small tea room could be so profitable, or become so well known around the world. It motivates me to continue my travels across continents and oceans to collect inspiration for my “one world” vision for the place.”

Melissa’s Tea Room can be visited at: Domenico Fiasella, 33, 19038 Sarzana SP, Italy.

Chef Oliver Ross’ New Zealand Snapper: “Whole for the Holidays”

November 29, 2016 Comments Off

whole-roasted-snapper-2 (Gerry Furth-Sides) Award-winning New Zealand celebrity chef, Chef Oliver Ross, shares his simple and foolproof whole roasted snapper recipe that is sure to impress every holiday party guest. The healthy dish is a novel and refreshing departure from preparing roasted fowl. This New Zealand Snapper brought to the table with head and tail intact is also visually dramatic and incredibly tasty.

Given that Christmas in the Southern Hemisphere is in the height of summer, seafood plays a big part in the holiday meal plans of New Zealanders and Australians. And Snapper boasts sweet and flaky flesh that is perfect for retaining any additional flavors you want to add.

Whole fish is considered a good luck dish for Asian holidays. It is also an easy dish to eat since the fish just breaks apart and the major bone is left on the table. see: //localfoodeater.com/top-whole-fish-dishes-los-angeles-eyes/ And we’ve written how easy it is to prepare, especially considering how dramatic a presentation whole fish makes, in addition to how well it can incorporate the seasonings, spices and accompaniments of many different cultures, such as Mediterranean and Latin American. //localfoodeater.com/eyes-best-whole-mediterranean-fish-la/

The first question is: “How big to go?” Bigger fish always look more stunning on the table but most people are limited by the size of their oven. ½ to ¾ of a pound per person when cooking whole fish will give a good portion size and not leave you scraping the bones.

Chef’s Tip: Have the fish monger scale it for you.

Next, Take a good hand full of fennel tops (the long green bits), a large pinch of salt and ½ a cup of olive oil and blend together until smooth.

Pre-heat oven to 400 degrees Fahrenheit.

To Prepare: Stuff the belly and gills with fresh thyme, place sliced citrus inside and a top the fish then drizzle generously with the Fennel oil mix.

Chef Ross’s tip for those who are a little squeamish: place one slice of citrus over the eye of the fish so it can’t look at you.

Place the whole Snapper in a high sided baking dish lined with a single sheet of baking paper and into the oven for 10 minutes or until you can put a fork in the side and pull out a piece easily.

To finish: sprinkle with fresh parsley and lemon juice. Lift the cooked fish out of the pan using the paper and serve family style with your favorite salad, wine, and people.

Chef Oliver Ross is a multiple award winning chef from New Zealand. He was the creator, host and Chef de Cuisine of “Cooking for the Continent” (South America), a notable show featured at the world-renowned Cannes Film Festival in 2015.

Chef Oliver moved to Los Angeles in 2015 to join Chef Akasha Richmond and her team. Currently with a large team behind him Chef Oliver can be seen all over Southern California at festivals (such as LA Times Taste and Share our Strength’s Taste of the Nation), as well as private events stretching from Laguna Beach to the Hollywood Hills.

Odysseo Cavalia Stars Return to Irvine, California

November 22, 2016 Comments Off

(Gerry Furth-Sides) When the stars of Odysseo Cavalia, the horses themselves, were last in town, we interviewed these extraordinary creatures about their diet, which they told us about and also how well they are treated.

The startling bright white tents are back on the field next to the 405 in Orange Country, signaling something very special. And special it is indeed: Odysseo has come back to town.

Imagined by Normand Latourelle, one of the co-founders of Cirque du Soleil, the show is a celebration of horse and man. A show unlike any other, Odysseo stars 65 horses and 48 riders, acrobats, aerialists, dancers and musician. 9b336a0b-a452-43cc-b5d3-19156c50338e The $30 million extravaganza is double the size of Cavalia’s eponymous creation, which enjoyed a successful Irvine run in 2007. Odysseo’s epic and soulful experience has astonishing l1.5 million audience members and wowed critics across North America.

The horses are the heart and soul of every Odysseo performances. These magnificent animals play in complicity and with freedom, in a symbiotic and respectful relationship with the riders, acrobats, and aerialists, charming and fascinating everyone who has the chance to witness this moving artistic and emotive partnership.

The liberty number features purebred Arabian horses directed only by the soft murmurs of their trainer, and the fabulous caravan act that comprises people and horses too numerous to count.

When they last visited close to a year ago, we “interviewed” them about their diet.

All three horses are saying they “they love being together and part of this family. …They are very happy and they love positive feedback…they get down time as well. Their performances are traded out with other horses so they get play time and down time.

When we talked to the show management, they agreed. “The well-being of the horses is the primary concern of Cavalia and they show this off during the show, where they are so pleased to express their natural tendency to play. A team of 20 people, including a stable manager, two veterinary technicians, a blacksmith and several grooms, takes care of the horses’ well-being. Together they provide a balanced and personalized diet, a training program, care for their hooves, etc. Every day horses get their share of pampering, including a shower, grooming, massage, outings to the paddocks and workshops with their riders. 2016-02-06 12.11.20

“The horses eat eight meals daily — a diet of Timothy hay five times and Purina grains three times per day. On Sundays, they receive special treats including apples, carrots, bananas and pears. Depending on a horse’s role in the show, their diet may be modified by one of the three technicians responsible for feeding them. Some horses receive oats instead of grain or have supplements added to their diet.

The Cavalia Odysseo show is performed Under the White Big Top, 16576Laguna Canyon Road, Irvine, California, 92603.

For details and ticket information, please see //www.cavalia.net/en/

Acrobats present an amazing mix of force and sensitivity, interacting with the spellbound audience, to the chorus of live musicians. Our favorite was majestic life-size merry-go-around featuring much of the cast and set of Odysseo. For others, it was the dexterity of the African acrobats, the enchanting sound of the Kora, or sets that captured the sport of “favorite of the show.”

The mindboggling theatrical effects are as spectacular as they are numerous: a state-of-the-art video screen three times the size of the world’s largest cinema screens, a three-story mountain for dazzling perspectives, and a real lake made of 40,000 gallons of recycled water which magically appears for a splashing finale.

The layers of mesmerizing decor make the audience part of the action while the gigantic stage takes everyone’s breath away. Odysseo’s technological and scenographical effects create places no one has ever seen before; places where one can feel the deep connection between horse and man.

The sumptuous Odysseo takes the audience into a magical world where human and horse live in harmony for the pleasure and delight of all.Beginning in a misty, enchanted forest where horses graze and frolic under a sky of rolling clouds and a setting sun, Odysseo takes the audience on a fantastical journey to some of nature’s greatest wonders, from the Mongolian steppes to Monument Valley, from the African savannah to Nordic glaciers, from the Sahara to Easter Island, and even to a lunar landscape, illuminated by shooting stars and brilliant nebulas.

The impressive list of superlatives about Odysseo include: the world’s largest touring production; the biggest touring tent on Earth – the surface covered by the White Big Top is 68,000 square feet, equal to an NFL football field; the biggest stage – 17,500 square feet, larger than the Honda Center ice rink in Anaheim; the most breathtaking visual effects; and the greatest number of horses at liberty.

Since its Montreal world premiere in 2011, the Odysseo cast has already mesmerized more than 1.5 million spectators in Canada, the United States, and Mexico.

TICKETS – * A gift-giving season special discount of 10% on all ticket categories is offered through December 24.* Tickets are priced from $29.50 to $144.50 + applicable taxes and fees.

For a memorable evening, the Rendez-Vous package offers the best seats in the house, exquisite buffet-dining before the show, open bar, desserts during intermission and an exclusive visit of the stables after the show. This unique VIP experience takes place in a tent alongside the White Big Top. The Rendez-Vous package prices range from $149.50 to $269.50 + applicable taxes and fees. Special pricing and packages also available for groups, children (2-12), juniors (13-17) and seniors (65+).

New Knifeworks: The Cutting Edge of the Knife World

November 21, 2016 Comments Off

(Gerry Furth-Sides) Any professional chef will tell you there are only two really essential pieces of equipment a cook needs other than a heat source: a good pan and a high-quality chef’s knife. At one time chefs wore their knives in a belt holder to have them nearby at all times.

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Cocobolo Knifeblock Set

Watch a chef carry his knife kit gentle as a baby. It is, in fact, an extension of a chef’s hand. The tip can mash garlic into a smooth puree, its back can crack the toughest lobster claws, the heel is able to penetrate tough tendons and small bones, and the wide blade doubles as a scoop.

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G-Fusion Mini-Chopper

There are only two types of knives: stamped and forged. Stamped are cut from a piece of sheet metal, the latter is actually forged from a solid piece of metal, much the same as they have been for centuries. New West knives are forged; you can tell by their heavy blade and pronounced heel.

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G-Fusion Mini-Paring

Knives come in many sizes but an 8-inch knife suffices for most tasks. In the past, there were only two styles: German and French. You can recognize the more common German style by its slightly rounded blade that enables the user to use a rocking motion when cutting and slicing. The French blade is more angular and pointed, resting solidly on the cutting board, which is great for fine slicing and mincing.

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Former professional chef, Corey Milligan, is so passionate about precision knives that he started to make them with now retired partner, Michael Merriman. Corey got his start under the practiced eye of his mother in Ohio. He recalls, “Since then I’ve used many different qualities of blades and have the scars to prove it! It inspired me to design the finest quality, most beautiful tools. More importantly, they are functional and durable and made with my own hands with modern precision tools.”

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G-Fusion Six-Piece Steak Knife Gift Set

Handling the knives proves that New West KnifeWorks knives are the culmination of countless hours of hands on work, intensive study, and instruction by knife-makers in the U.S. and Japan. They also work for the dining table.

“Quality steel is the most important ingredient in creating a superior knife,” according to Milligan. “We import premium, high-Carbon stainless steel from Sweden, known internationally as the best. A high Carbon content takes and retains a razor sharp edge. Chromium, Nickel and Molybdenum alloys make the blades stainless and increase hardness. The steel is precision heat-treated and then cryo-treated to -110 degrees Fahrenheit. “

Fusionwood™ Handles are created from select hardwood veneers that are vacuum impregnated with advanced penetrating dies and engineering grade phenolic resins for a beautiful, highly engineered and crafted material that will last a lifetime.

A rugged athlete, Corey now operates the worldwide headquarters of New West Knifeworks in pastoral Jackson Hole, Wyoming. He grows, hunts and gathers fresh, natural ingredients for a cuisine he labels ‘New Western.’ He laughs, “It constantly inspires me to create, test and refine my cutlery into the finest tools available anywhere.”

Still his carny skills rival Jody Moroni hawking sausage on Venice Beach. . The award-winning knives have also been accepted at many of the nation’s top juried fine art shows.

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JH Elk Antler Santoku

In recent years, Corey has been excited about a new knife he has manufactured in Japan. “It may lack the artistic myriad of colors in our signature inlaid wood knife handles, but the larger kitchen knife lends itself to widespread marketing,” he reports.

Corey often cooks with his brother-in-law, Chef-Owner Chris Kiddor, of the highly esteemed Literati II restaurant, and a James Beard Foundation award winner. Says Chris, “I use them all the time. They hold up and have a nice weight for the kitchen.”

Celeb chef Govind Armstrong of Table 8 also uses New West knives now. Govind was introduced to them at a charity event at Jackson Hole, where Corey donates the knives.

Early lessons in preparing Asian cuisine paid off for Milligan in another way. Executive Chef Sean An of e3rd Steakhouse & Lounge reports, “A good kitchen knife is not cheap at $100. But its worth it, and they can last a lifetime. I look for a well balanced knife that feels good in my hand. That’s where it’ll be most useful. And I find that the new Japanese knife from New West KnifeWorks is perfect for the kitchen- and the sushi counter.”

I’ve had my two for ten years and still find that are the most useful tool in my kitchen. And they are the most beautiful.

newsletter

For the knife that you need in your kitchen, read: //www.newwestknifeworks.com/content/information/what-knives-do-i-need

Contact New West KnifeWorks: (877) 258-0100 or www.newwestknifeworks.com, preferable since Corey travels so much.

800 Degree Pizza in New Playa Vista Location

November 20, 2016 Comments Off

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The new 800-Degrees Neapolitan Pizzeria is the latest restaurant addition to the Playa Vista neighborhood of Los Angeles at 12751 West Millennium Drive at the Runway Development. Known for their authentic (guild approved actually) Neapolitan-style wood-fired pizza and top-quality, gourmet side dishes, 800 Degrees lives up to their slogan having ” an Italian soul and American heart.”

As a “front of the house” girl myself, they “had me” after someone picked up for phone and then patiently walked me through the directions from the parking lot. The genuinely friendly service extended throughout our entire visit. The staff is clearly happy to be here.

Since its debut in 2012 in Los Angeles, 800 Degrees has been wildly popular (see related article) as much for their polished and elegant “date worthy” and actually “old world” atmosphere that somehow encompasses the entire room as their authentic, Old World pizzas with hand-stretched dough and premium-quality cheeses, produce and charcuterie.

The new Playa Vista location exclusively features a selection of Neapolitan panozzo sandwiches made on pizza-dough bread, stuffed with artisanal ingredients and wood oven-baked (with almond wood!) until crisp. 800 Degrees Pizza also offers a selection of fresh, made-to-order salads, a variety of Hot and Cold bites, a Burrata menu and a locally-churned artisanal gelato.

When you enter, the entire wall to the east is the cafeteria style performance kitchen where you place your order, and can see all the fixings as you pass by each section.

The SALAD station comes first and the dishes are substantial and generously portioned as they are strong in straightforward ingredients that are the best to be found locally and in Italy. The Chopped Salad above holds assorted vegetables, cheese and meats in an oregano vinaigrette, and is offered in two sizes ($7 / $10). The dish was quite nice but the leftover we took home was exceptionally satisfying after the dressing seeped into the ingredients.

We would try the Gorgonzola ($6/$9) with butter lettuce, candied walnuts and dried cranberries. Other choices include the Greek, Green with Parmigiana Reggiani, lemon and olive oil and a Caesar along with the trendy Baby Kale ($7/$10 made more interested with dried figs, goat cheese, pine nuts, balsamic and olive oil.

Next come the CoLD BITES. The Burrata & Beets ($8) stars creamy burrata (from a local producer) with roasted beets, balsamic, arugula and warm bread.

The caprese ($8) features the house burrata with cherry tomatoes, pesto and warm bread — crusty on the outside and chewy to the bite with the special touch of the 800-degree oven.

Pizzas are hand thrown and you see every step of the process as you move through the line.

You CHOOSE A BASE that number three. First is the classic Margherita ($8.95) with crushed tomato, fresh mozzarella, Parmigiana reggiano, olive oil and basil.
SELECT ADD ONS ($1 from a long and tempting list and A maximum 2-3 per pie are suggested. PROTEINS (such as sausage, pepperoni, anchovies, smoked bacon, egg, both vegan and beef meatballs – bacon marmalade at $3) , VEGETABLES (such as sweet corn, peppadew peppers, sun-dried tomatoes, roasted pineapple, butternut squash, raw red or cartelized onions) or CHEESES (feta, smoked provolone, Daiya vegan, fontina or truffle porino at $3). Substitute imported mozzarella di Bufala is $5 extra.

The classic Margherita that started it all with the Queen Margherita’s birthday and chefs who wanted the colors of the Italian flag on the pie. It is the standard by which all pies are judged.

The Bianca (white with cheeses) with mushrooms and onions added. .

Here roasted pineapple and chicken add to the fresh mozzarella.

HOT BITES include meatballs ($7), Broccolini ($6), Baked Goat cheese ($9), Truffle Cheese Bread ($12) and Spicy Feta Garli Gread ($7).

A selection of craft beers and wine, including eight beers on tap.

800 Degrees locations are open seven days a week with many restaurants open until 2 a.m. For more information, please visit 800degreespizza.com

“The new community at Playa Vista has the ideal mix of residential combined with bustling business nearby, including a number of top tech firms,” said founder, Chef Anthony Carron, formerly of the Michael Mina Group. The new location is the 16th outlet for the acclaimed international brand, and the seventh in Los Angeles.

800 Degrees was founded in January 2012 by Chef Anthony Carron, with In addition to its Los Angeles restaurants, 800 Degrees operates locations in Las Vegas, Tokyo, Dubai, Santa Monica, LAX Airport, Downtown Los Angeles, and Hollywood.

These Little LES TROIS PETITS COCHONS™ Are Going to Market

November 20, 2016 Comments Off

charcuterie-board-1_0002-jpg_zps3xwv03ol Exceptionally refined and authentic artisan products that stand alone on a plate or platter are gaining prominence in distribution. LES TROIS PETITS COCHONS™ (French for Three Little Pigs) products make up a lovely case in point. They are part of a growing movement that blissfully started just as supermarket butchers began disappearing behind-the-door to cellophone-wrapped meat packages for horizontal counter

LES TROIS PETITS COCHONS™ have been creating serving up a variety of handcrafted pâtés, mousses, terrines, sausage, smoked meats and other French specialties for over 40 years. Due to recent expansion, Les Trois Petit Cochons products are now available in retailers across the country.

Even when competitively priced, the quality and substance of the individual products are more than worth it. Charcuterie continues to be a charming, colorful addition to the winter holiday table. They are also perfect in their sophisticated little basket as unique and thoughtful gifts.

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We’ve found that pairing the mousses, sausages, and pâtés with our own freshly baked bread or artisan bread baked locally is the a wonderful way to highly the tastes. or if you would simply serve them on their own.

LES TROIS PETITS COCOONS™ is Available Online or In Stores:*
AJ’s Fine Foods <//www.ajsfinefoods.com/>
Amazon <//amazon.com/>
Andronico’s <//www.andronicos.com/>
Bristol Farms <//www.bristolfarms.com/>
Central Market <//centralmarket.com/>
Dean & Deluca <//www.deandeluca.com/>
Di Bruno Bros. <//www.dibruno.com/>
Dorothy Lane <//www.dorothylane.com/>
Garden of Eden <//www.edengourmet.com/>
Gelson’s <//gelsons.com/>
Grace’s Marketplace <//gracesmarketplace.com/>
igourmet <//www.igourmet.com/>
Mollie Stone’s <//www.molliestones.com/>
Murray’s Cheese <//www.murrayscheese.com/>
Safeway <//safeway.com/>
Southern Season <//www.southernseason.com/>
The Food Emporium <//www.thefoodemporium.com/>
The Fresh Market <//www.thefreshmarket.com/>
Whole Foods Market <//www.wholefoodsmarket.com/>
Zabar’s <//www.zabars.com/>

Simply adding them to a salad during the week or on a festive occasion are other ways to enjoy them. At the risk of being repetitive, no less a chef of complex cuisine, world famous chef Ferran Adrià, dictated that the best thing to do with a naturally fine product is very little.

LES TROIS PETITS COCHONS™ originated in 1975 as a small charcuterie in Greenwich Village, New York City. They became known for their tradition of handcrafted all natural pâté and charcuterie and their complete line of artisanal pâté, mousses, terrines, sausages, smoked meats and other French specialties.

The same strict traditional practices that LES TROIS PETITS COCHONS™ began with all those years ago have been maintained as the company has grown in distribution over the years. They continue to stay true to their authentic, artisanal charcuteries beginnings, offering delicious, products, even after recently changing ownership

Proof of the high quality are customer satisfaction and the many awards. For example, the highly respected Cook’s Illustrated Top chose Les Trois Petits Cochons Dijon Mustard as the winner of their Dijon mustard taste test . Ten Dijons were rigorously tested by the magazine best known for exhaustively tested foolproof recipes, objective cookware ratings and blind taste tests of popular ingredients, and Trois Petits Cochons Moutarde de Dijon was chosen as the winner.

Cook’s Illustrated testers noted the “high ratio of mustard seeds (it’s the only product we tasted to list them as the first ingredient)” and were impressed “with ‘nasal-clearing’ heat that ‘kicks in gradually’ and ‘builds’.” The only French-made competitor, it was described as “balanced, too, delivering just enough salt and ‘tangy,’ ‘bright’ flavor to even out its spiciness.”

“We’re proud and pleased that Cook’s Illustrated has chosen our mustard,” said one of the founders of The 3 Pigs Brand. “Our classic, artisanal recipe is very close to those developed in France in the 1300s, and it’s stood the test of time. The highest quality mustard seeds, water, vinegar and salt are combined in just the right amounts to create a mustard that is smooth, bold and balanced with a long, slow heat.”

LES TROIS PETITS COCHONS™ (212) 219-1230 (1-800-LES-PATES)

Blue Moose American Regional Dips from Colorado

November 19, 2016 Comments Off

(Gerry Furth-Sides) All anyone needs to do to get my devoted attention is mention the state of Colorado and I am there. My dad in the 10th Mountain Division trained at Camp Hale in the Rocky Mountains and we drove cross country to spend two weeks on the slopes every spring.

And so it was with Blue Moose of Boulder cheese spreads. (www.bluemooseofboulder.com). When this very American company told us about their ethnic-inspired flavors (hummus, pesto) and the news that some of the spreads are available at the epicurean Gelson’s Market in southern California, we agreed to try them. A box was at our doorstep in not even two days– just what it used to take to drive cross country!

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The spreads are rich in taste with a creamy texture, with the main ingredient clearly and boldly standing out, whether it is red pepper and ages cheddar cheese or basic pesto, or smokey classic or green chile hummus –with no fatty residue afterward. The density and depth of flavor is singular.

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Above to enhance a platter of charcuterie and credit is the Roasted Red Pepper & Aged Cheddar Cheese Spread – Sweet roasted red peppers and earth artichokes are mixed with cheddar cheese. It almost looks like the texture of egg salad because it is so packed with cheese and peppers.

It simply takes fresh veggies such as tomato and cucumbers on a crustless piece of chewy bread to have the perfect middle eastern bite.

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To keep up with the 2016 top trend of “anything on toast,” try Blue Moose of Boulder Green Chili Hummus on a piece of toast with arugula and teardrop tomato. We can’t wait to try it on an egg omelette.

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Green Chile Hummus – Colorado green chilies add a mild kick to this hummus.

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For the home cook, spreads that enhance pasta and other dishes are available. We used the rich, dense Basil Pesto on leftover turkey, lettuce and tomato sandwiches during the Thanksgiving eeek-end.

Basil Pesto – A classic Italian pesto comprised only of fresh basil, grated parmesan cheese, extra virgin olive oil and pine nuts.
Nut-Free Basil Pesto – This pesto was created “for our friends” with nut allergies, because everyone deserves to be able to eat pesto!

Other flavors include:

Roasted Red Pepper Hummus – Balanced with bits of roasted red pepper in every scoop.
Garlic Hummus – A balanced, subtle combination of chickpeas and roasted garlic.
Lime & Black Bean Hummus – Rich black beans and a squeeze of fresh lime combine for a tart and dense flavor.
Smoked Chipotle Hummus – Smoked chipotle peppers add some heat to this hummus.
Green Chile & Aged Cheddar Cheese Spread – A savory spread balanced with mild green chilies and cheddar.
Tex-Mex Smoked Gouda Cheese Spread – a bold fusion of Mexican and American flavors in this spread.
Southwest Pimento Cheese Spread – with bites of pimento pepper heat

The R & D department has these dips in the works.

Boulder Onion Cheddar Dip – A bolder (and Boulder) take on the traditional onion dip; made with toasted onion, a bit of greek yogurt and cheddar cheese.
Mile High Fig Spread – A naturally sweet spre
Canyon Veggie Asiago Dip – This is the ultimate veggie dip; a perfect combination of roasted tomatoes,

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Every product is hand crafted in small batches in the Blue Moose kitchens, using only natural ingredients. Not a single preservative is used.

To maintain vitamins and minerals, Blue Moose of Boulder uses Cold Pressure, also known as High Pressure Processing (HPP). This process ensures that the consumer always gets the highest quality product.

In May2016, BlueMoose was rectified by the Safe Quality Foods Institute for SQF Level 3; the highest level of certification.

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Gerry Furth-Sides