Gerry Furth-Sides

13 Banned Ethnic Foods to Get You in Big Trouble

Comments Off on 13 Banned Ethnic Foods to Get You in Big Trouble

(Gerry Furth-Sides) From poppy seeds in Saudi Arabia, to samosas in Al Shabaab-controlled Somalia, a new infographic explores the world’s weirdest banned foods.

img_7191

If you are feeling hungry for haggis or “fancy” some foie gras or the famous poppy seeds that dot so many ethnic pastries, think again before you buy them.  Depending on where you are in the world, your foodie hankering could in fact be illegal.

There are thousands of different foodstuffs, which are banned across the world’s 196 countries for a whole smorgasbord of different reasons. From health concerns and animal rights, to religious beliefs and public hygiene, every nation has its own particular hangups about food – resulting in some very bizarre bans.

A brand new infographic from Pokies.net.au delves into the weird world of banned foods across the globe, cataloguing some of the most unusual, unexpected and inexplicable rules and regulations.

For a country with very often puzzling policies on chemicals and supplements in food, the United States is surprisingly stringent when it comes to choking hazards, according to the website.

European children’s favourite, Kinder Eggs, are banned in the States because they contravene the 1938 Federal Food, Drug & Cosmetic Act, which bans items containing a “non-nutritive object”.

Other nations are less concerned about citizens swallowing tiny toys and more worried about the long term consequences of chemicals in their cuisine.

IMG_1311 IMG_1354

Australia and New Zealand have recently gotten tough on farm reared salmon which is given its pink color artificially by feeding the fish astaxanthin, a substance derived from petrochemicals. The USA and the EU are yet to impose restrictions on this potentially harmful foodstuff.

DSC_01141-947x1024

Religious reasons  play into the ne of the most bizarre banned foods featured on Pokies.net.au new infographic has to be the humble samosa. img_3503This savory triangular treat has been outlawed by the Islamic extremist group, Al-Shabaab, who currently control significant swathes of Somalia. Their rationale? The three-sided shape of the snack represents the Christian Holy Trinity.

Strict Singapore is one of the strictest places. This comparatively small country has lots of laws about food, many of which are somewhat unusual. For starters, the nation has completely banned chewing gum in a bid to keep its public spaces clean.

images-2 images-1Poppy seeds are also illegal in the country because they are considered “prohibited goods” by Singapore’s Central Narcotics Bureau.

From kangaroo meat and haggis, to raw milk and jelly cups; there’s a whole wide world of weird food hangups to be discovered in this new infographic.

Los Angeles – Master Taste 2017

Comments Off on Los Angeles – Master Taste 2017

img_3553

(Gerry Furth-Sides) A festive, friendly crowd celebrated The Taste of Mexico 2016 under a full moon at the  LA Plaza de Cultura y Artes in downtown LA.  The event backed up its boast of  being LA’s premier Mexican Food Culinary Festival.  From wide open space to a snuggle of lines and full-up tall cocktail tables, the crowd – most of them dressed in Mexian finery – could have been one big family.

img_3607

Taste of Mexico continues to make history as the city’s staple event during Hispanic Heritage Month, treating guests to a curated selection of all-inclusive tastings from Southern California’s Top Mexican Chefs and James Beard Award-Winning Mexican Restaurants, plus the city’s best taco trucks and pop-ups.img_3548

On the line-up near the gate, visitors were treated to a tlayuda, complete with an explanation!

img_3619

img_3620

The Taste of Mexico is LA’s flagship Mexican restaurant association. Founded by the dynamic team of Jaime Martin del Campo and Ramiro Arvizu of La Casita Mexicana and Mexicano; (who greet their endless stream of fans with photo ops and food; they served one of our favorite bites of the night: barbarcoa); Vicente del Rio of Frida Mexican Cuisine;Bricia Lopez of Guelaguetza; La Monarch Bakery’s, and President of Taste of Mexico Ricardo Cervantes.

img_3563This was both a paleo and a vegetarian lover’s fair.  La Monara’s  Pan de Muertos for the upcoming Day of the Dead holiday coming up had the exact right combination of cake to bread.  Hot Chocolate was served with it.

img_3560

The Taste of Mexico seeks to embody, enhance and promote the authentic ingredients, flavors and traditions of Mexico’s Cuisine.  img_3561It was a magnificent array with each chef highlighting one dish and no duplications.   Most of the chefs cooked on-site so tantalizing aromas mingled in the air with the music.

img_3561

The Taste of Mexico Culinary Festival is produced and curated by Executive Director and food anthropologist, Paola Briseño González.

img_3631Chef Gilberto Cetina Jr. of Chichen Itza Restaurant asked each person in line whether they preferred caracol (Mexican conch) or uni (sea urchin) on the ceviche tostadas he prepared individually for each guest patiently waiting in line near the entrance.  He was “so surprised” that conch was the preference over uni four out of five choices.  Cetina excitedly told food friends about his newest restaurant about to open end of the year.

img_3586

Chef Eddie Garcia of Cocina Condesa prepared smoked brisket tortillas (www.localfoodeater.com/cocinacondesa)

img_3583

We ate the smoked brisket (two) before we thought to take a photo.
img_2487

Cocina Condesa also served their famous rich guacamole with pomegranate seeds and chopped onion.
img_3571In addition, this year’s event will feature a Baja Gastronomic Pavilion from the state of Baja California, as well as Estrella Jalisco’s Beer Cantina Bar.

img_3555The famous Mezcalería Craft Cocktail bars were among the  over 60 vendors.  By the time the ViP hour was over, the lines were 30-deep.  For those who didn’t want to wait for a mixed cocktail, beer was handy a few feet away.

img_3606

Live musical performances include the cumbia collective Metralleta de Oro, the Son Jarocho band.  A crowd of all ages gathered around the scintillating band playing Latin favorites. All you had to do as a lady was to look interested in the music, and a young man would ask you to dance!

img_3610

Headliner El Conjunto Nueva Ola,  played a tribute set to Juan Gabriel.

img_3602

Vendors with individual items were thrilled to introduce them and as proud as if they had an entire restaurant.

img_3603

Have a marscapone cheesecake — but only one to a customer at a time for these precious desserts!

img_3550
Tampico was ready with a smile and a sample at the inner gate. The event began with VIP check in at five and ran to 11 PM with lines going to the next city block going until after nine o’clock.

img_3599

See more details on The 6th Annual Taste of Mexico Culinary Festival at //www.thetasteofmexico.org/the-5th-annual-taste-of-mexico and on Facebook: //www.facebook.com/TasteOfMexico/

Below is the line-up at the event.

 

Best Espuña Chorizo Recipe: Add Not One Thing

Comments Off on Best Espuña Chorizo Recipe: Add Not One Thing

th_f03
As most of the top chefs in the world will tell you, when you are cooking with superb products, the key is to “do as little as you can to let them shine through.”

bodego-usa-tapas-essentialsEspuña products prove this as we learned firsthand.  Our box arrived and when we opened it, the products each wrapped in brown butcher paper and tied with string, we felt as though we were on “Chopped” and ready to go.  Here is why: New to the United States, they are the best commercial product out there on the market comparable to the reliableColumbus Italian.

Esteve Espuña, a third generation charcutier, introduces Espuña,cured meat products to the U.S. through The Charcuterie Shack.  This online destination features some of the world’s best cured meat products including Spanish chorizo and serrano ham, Italian finocchiona and more.

img_4220

The company policy explains that “Our sets are seasonal, we build them based on both seasonal availability and our own quality check — we eat it first– it our motto.   For that reason we apologize in advance if some of our products become unavailable over the year, we only sell the best products at their peak time.”

th_f04

As the grandson of one of Spain’s premier cured meat producers, Esteve also shares tips and insight on how to make true Spanish-style chorizo at home.
The story begins in a small Catalan region in Spain, with a long-standing history of producing some of the region’s best dry-cured pork products. Known for combining traditional practices with the region’s finest ingredients, La Garrotxa’s charcuterists are considered among the best in the world.

th_f05At a young age, our founder, Esteve Espuña, realized that he too shared this passion of producing dry- cured meats in the traditional way, and wanted to stake his place among the legends in La Garrotxa. He soon embarked on a journey to learn everything he could about the traditional dry-curing process.

Esteve began to handcraft sausages in small batches at his home in La Garrotxa, while also working with experienced craftsmen throughout the region to further his knowledge of the traditional dry- curing process. Overtime, he expanded his range of experience with a variety of handcrafted dry- cured sausages, learned the best spices and flavors to include, and went from being a beginner sausage maker to an expert.

img_4233

A salad prepared with España chorizo, grapes, croutons, greens and radiccio , roasted brussel sprouts, purple grapes, grape seed oil and balsamic vinegar, Spanish cheese

In 1947, with one employee by his side, Esteve ventured into business for himself and opened a small workshop in la Vall de Bianya. It was there where he began to develop his own unique recipes for handcrafted and authentic Spanish dry-cured sausages and chorizos. And with that Espuña was born.

Under Esteve’s watchful eye the company expanded significantly, and in 1964 the facility was moved to Olot, a larger neighboring town. Espuña’s headquarters remain in this facility today.

In 1975, Esteve’s son, Xavier, took over the company and made sure to maintain his father’s tradition of handcrafting Spanish charcuterie. Under Xavier Espuña’s leadership, the company grew significantly as he focused on launching new Spanish specialties and expanding distribution of Espuña’s product line to countries all over the world. It was during Xavier’s tenure that dry-cured Serrano Ham – a customer favorite – was added to the product line.

img_3839In 2014, a third generation began working to craft Spanish charcuterie in the Espuña tradition: Xavier’s son Esteve. Esteve grew up listening to his father’s charcuterie stories and is dedicated to continuing his family’s heritage of producing Espuña’s world-class line of dry-cured meats, charcuterie, and tapas.

How is this being done? The facility in Utrillas, Teruel Spain is USDA approved to export our handcrafted products — including the finest Serrano Ham — to the United States. The crafted traditional, dry-cured handcrafted sausages using  time-tested, authentic recipes are now being produced in the United States in the same way as the company has done for  over 65 years in Spain.

OUR PROCESS

The finest Spanish dry-cured Serrano Ham
How is Serrano Ham made ?
Spain has numerous kinds of Serrano Ham. Each region produces its own variety and in turn each producer tries to di erentiate themselves. Espuña’s Serrano Ham taste profile is closer to the Italian Prosciutto, less salty and less rancid than the common Serrano Ham.
Espuña is located in an area with a long tradition in cured products. To ensure the best quality product, we keep our curing process simple:

We source fresh hams from farms close to our facility in Olot
Place in curing salts
Air cure for a period of 9- to 15-months, depending on the product
When curing is done, we package the whole Serrano Ham pieces
We send the whole pieces of Serrano Ham to Utrillas where they are deboned and molded into blocks
Finally, it is sliced, packaged and ready to enjoy!

All Eyes on the Best Whole Mediterranean Fish in LA

Comments Off on All Eyes on the Best Whole Mediterranean Fish in LA

(Gerry Furth-Sides) AroLatin in South Pasadena offers a bright, most citrusy version of whole fish, accompanied by lime and peppers, which helped earn the  destination restaurant its title.  The colors just jump off the plate.  The flavors dance long after the meal in memory.

img_3885

If the fish looks so happy it’s because the three-year-old Arolatin is the “baby” of El Salvadoran wife, Candy Garcia Raina.
img_3853

Two other choices are on the new menu. The first is a Branzino a la parilla, marinated whole grilled fresh branzino (sea bass) , served with  mixed vegetables on yellow pepper sauce.a specialty of the house featured in the LA TIMES.

img_3886New Executive Chef Conrad’s  tender Achiote Snapper is marinated and served on a bed of mole verde topped with peach chutney and sautéed vegetables.

unspecified-2Here, dramatic Besugo, grilled Black Sea Bream is accompanied by summer squash and green papaya escabeche (photo by acuna-hansen) in the hands of Filipino Chef Jeff Lustre at Demitasse Roastery & Kitchen in Hollywood.

2013-11-12-19-50-34

The best kept secret of Aroma Cafe on the westside is their “off the menu” whole fish.  Served over a bed of roasted vegetables and onions – both coated with olive oil to be mopped up with their irresistible pocket bread baked on site.  A squirt of fresh lemon provides the acid contrast.

We only discovered this treasure at the cozy little Balkan restaurant because the inside and outside window tables are separated only by glass, the tables practically touching each other – and oddly reflecting all four diners.  One evening my Greek friend,  Annetta Kapon,  and I simultaneously spotted the owner and friend dining on the other side of the glass.  We kept looking down at our empty table because in the reflection it looked like we had the fish!  And then we got one.  The catch is courtesy of the owner’s fisherman friend ($20 for a portion that serves two amply).  You have to call in to see if it has been delivered, usually just after the week-end.  Within two weeks, Eva the server would answer the phone, ask how I was doing, and give a fish report without me asking.

Aroma Cafe, Overland, 2530 Overland Ave, Los Angeles, CA  90064, (310.836.2919),

2015-04-06-14-00-47

Annetta decided not to wait for the Aroma Cafe delivery.  She purchased White Trout (salmon) from Eilat market ($10), oven- roasted it with vegetables and onions, salt and pepper, then served it with lemon for a wonderful rendition of this dish, popular in Greece.

img_4127

This past week Annetta served the oven-roasted White Trout (salmon) with roasted zucchini, broccoli, a dash of salt and pepper.  img_4131

 

img_4132She  served it with a silky butternut squash and snap peas, a take-off of a trendy restaurant dish she tried the week prior.

Maybe what’s so appealing for us  are the ever-present French Fries that accompany just about every Greek dish, plus British version fish and chips.  So whole fish leaves out the double dose of “fried-fried” texture plus the double dose of soft texture  of the fish and the potatoes.

P1040216

Not one but three dramatic presentations of whole fish are on the menu at Marino Ristorante in Hollywood (blackened Cajun style, baked in salt or grilled).  Whole fish  was already a signature for marino ristorante when it opened 33 years ago – after all,  “marino” translated into the sea.  Mr. Marino, as everyone called him, leaned in and and asked me in his sandpaper voice when I first met him, “what do you think was the first thing I did when I arrived in L.A.?  I went to see what they had in the fish market downtown.”  He became a pre-dawn fixture there from then on.

Served table side, his son, Mario Marino has been adept at deboning or “filleting” the fish since he was a teen-ager. Sautéed spinach and a lemon are on the dish.

marino ristorante, 6001 Melrose Avenue, Hollywood, CA (90038) (www.marinorestaurant.net), (323. 466.8812).c

000061108_lWhat started this all was trying to be chic at Chinois in Santa Monica and the headline-grabbing ginger whole fish since it opened decades ago– especially seated at the back bar and watching it be prepared.

Chinois, 2709 Main St, Santa Monica, CA 90405Los Angeles / Santa Monica(310) 392-3037

img_4136A decade later Haifa Restaurant in the Pico-Robertson area became our  go-to place for whole fish, actually one third the Chinois price. Sofi of  Sofi Restaurant  and I would fight over who would get the head – and the eyes, which are supposed to make you smarter!  A cautionary note:  once new owners took over, the fish was not the same at all.

 

Safe Catch Tuna Chopped Up on “Shark Tank” TV Show

Comments Off on Safe Catch Tuna Chopped Up on “Shark Tank” TV Show

(Gerry Furth-Sides)  This spring we wrote about why Safe Catch, a new brand of canned tuna fish,  based out of Marin County, California, was created to process fish in a special way, specifically Thai Tuna.  Safe Catch provided an answer to the high levels of mercury found in popular seafood that has turned people off from buying it.

It is a hard sell:  Shark Tank this week turned down the company for an investment, saying the evaluation was too high.  Here is a detailed explanation of what happened: //heavy.com/news/2016/11/safe-catch-tuna-fish-organic-low-mercury-shark-tank-products-episodes-new-season-8/.

Elite_6pack

Safe Catch tests every single fish for their mercury content. Their mercury level is 90% lower than the FDA’s mercury limit, there is five times the omega 3s compared to leading brands and the tuna has no fillers, GMO’s, gluten or additives.

Most people are aware of of mercury in fish but the majority of them do not know how it happens. Mercury emitted by burning coal finds its way from the atmosphere into seawater and with the help of bacteria, it gets absorbed into biological tissue. But a new study by Stony Brook University found that mercury levels in Gulf of Maine tuna have been dropping by as much as 2 percent, although that does not mean the canned tuna you buy is lower in mercury too.

Safe Catch tests for mercury.   However, many popular tuna brands do not test their fish for mercury levels and some cans of tuna have more mercury than others.

tunisian sandwichFish is such an important source of omega-3s, and it makes such satisfying dishes!  The famous Tunisian Sandwich above makes the case.

All nutritionists have always agreed that eating fish can help the development and growth of the brain, keep your heart healthy and possibly help in the difficult process of weight loss.

I even started my TV career representing the Fish Association and salmon with recipes easy enough for “kids to cook.” Tuna, however, still remains easiest and most pleasing from the simplest to the most complex dish.

We tried the Elite Wild Tuna ($3.50 per can) , which is Safe Catch product with the lowest mercury tuna available in 6-packs. It was deep in color and meaty in texture (see photos).

albacore_catPagealbacore_no-salt_catPage

Safe Catch is also available in Wild Albacore, with and without salt. We loved the idea of having tuna sandwiches  prepared with tuna caught in Thailand and processed plus tested in California.  Here is the classic Tunisian Sandwich.
alain_tuna copy

Classic Tunisian Sandwich

 Ingredients

3 tbsp. olive oil

2 cloves garlic, minced

12 small yellow onion, minced

12 small green bell pepper, stemmed, seeded, and minced

1 (15-oz.) can whole peeled tomatoes in juice, drained, crushed by hand

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

4 (8″) Portuguese or hero rolls

2 medium Yukon gold potatoes, boiled until tender, peeled and thinly sliced

1 small English cucumber, thinly sliced

1 medium ripe tomato, thinly sliced

2 (5-oz). cans tuna in oil

12 cup pitted black olives

14 cup capers, rinsed and drained

4 pepperoncini peppers, drained, stemmed, and halved lengthwise

12 cup harissa

instructions

Instructions

Heat oil in a 10″ skillet over medium-high heat. Add garlic, onion, and pepper, and cook, stirring, until soft, about 6 minutes. Add tomatoes and bay leaf, and cook, stirring, until sauce is thick and slightly reduced, about 3 minutes. Remove and discard bay leaf, season with salt and pepper, and set aside.

Assemble the sandwiches: Split rolls horizontally, leaving them intact on one side. Divide tomato sauce among rolls, top with potatoes, cucumber, and tomato, and then tuna; top with olives, capers, and pepperoncini. Drizzle the top of each with harissa; halve sandwiches crosswise to serve.

Sean Wittenberg and Bryan Boches started Safe Catch a little over 10 years ago. Growing up near Mount Tamalpais, Muir Woods and the Pacific Ocean, the two childhood friends and next-door neighbors each had a passion for the environment, ocean conservation, and healthy living, which prompted them to create a unique brand of canned tuna. Our proprietary testing technology was originally created with the notion of bringing it to the forefront of the big tuna companies and seafood industry as a solution to the mercury contamination problem; which is still occurring in our oceans today. The industry in general did not want to admit that there is a mercury problem in our oceans, and that it is getting into our food supply. So we decided to take a leap of faith, and combat the industry head on.

Safe Catch products were launched in stores in Mary, 2015. The founders were pleased that the public response has been more than gratifying and matches the company slogan, Eat Pure. Live Pure. In less than a year Safe Catch has experienced a growth in demand both locally and nationally.

Kevin McCay, company director, sums up the success this way, “At Safe Catch we are more than just a tuna company, we care immensely about what goes into each and every can; the product, the environmental impact, the fishing method, the canning and processing method, and the workers who packed it. We take everything to heart and truly believe that what you are getting is a can of tuna like nothing you have ever tasted before. We are truly humbled for your support and will continue to create a product that helps you enjoy.”

Safe Catch products are available in stores, on the company website and online at Amazon.

You can keep up with news on their BLOG: //safecatch.com/blog/

Recipes are at: //safecatch.com/tuna-recipes/

Build_Tuna_Salad_web

New Rumtini Shakes up an Indian Rum Cocktail

Comments Off on New Rumtini Shakes up an Indian Rum Cocktail

savile-premium-rumtini__00915-1434375350-1280-1280
Over 30 years in the making and just being released this season, Savîle Rumtini is exotic and colorful, with rich citrus flavors and a deep dark India rum at its core.  It only needs to be shaken and be poured over ice. The refreshing exotic ready-to-serve drink that boasts a blend of citrus flavors and rum was conceived by mixologist Dee Tutt.  She has been perfecting it since 1985.

All natural, Savîle Rumtini is also crafted without any gluten or gluten derivative additives.

The different ways to serve it are:

Rumtini Dash – Savîle (3-4 oz), Dash fresh lime juice, Dash pomegranate liqueur, on ice

csgpbcew8aa-f3d

Rumtini Style – Shaken in a martini shaker with ice

Cocktail Style – Simply serve over ice

Sunday Brunch – Savîle Premium Rumtini & Chambord or your favorite champagne

Margarita Style – Blend SavîlePremium Rumtini in blender and your favorite shot of tequila, or simply add a shot of tequila to your rumtini cocktail

cq4zvabwcaa82af

 

Most of the rum producing nations are situated in Latin America or around the Caribbean Islands, explaining its connection with sailors and also with pirates. 

However, India is not far behind in rum consumption.  A favorite in its own native country with a high volume of domestic consumption, India is also a notable exporter of rum to the world.

Rum is usually produced by countries with high sugarcane production and is made from molasses (a sugarcane by-product) or from sugarcane juice and ranges from Dark coloured matured rums to amber coloured ones. The most convenient segregation is based on their colour. The two types of rums usually sourced are either Premium Dark Rum or White Rum. While the premium variety is meant for sipping, the white variety is mostly used as a base for cocktails.

11098306_851402461610268_433503978_nIt all started when a woman by the name of Dee Johnson was preparing for a gathering of close friends and family back in 1983. She wanted to do something special for them by creating a unique Caribbean style punch, inspired by drinks she herself had enjoyed at favorite islands such as Aruba, Jamaica and St. Lucia.

She started with a simple recipe featuring a rich rum base and a blend of tropical fruits. Even then she adapted it and created what was to be the first iteration of her unique beverage: fruity but not too sweet, and strong enough to let one know ‘the liquor is in it’ without overpowering as an alcoholic beverage

The first blend was well-received, but over the years of serving her initial kitchen recipe, Ms. Dee received many suggestions from these early Savîle connoisseurs on how to improve it. Add more of this kind of fruit, less of that. More sweetness or maybe a touch more rum.  Ms. Dee was searching for a  blend with a smooth, bold, playful taste that leaves a clean crisp aftertaste and warm glow from your nose to your toes.

Ms. Dee slowly, with finesse and subtlety, enhanced and refined the recipe. Always trying it out with friends each time, and each time her Rumtini gaining in reputation and stature with all who had tried it.

Over time, many urged her to find a way to share this wonderful beverage with others on a much wider scale. And while she wanted to go forward, there was the normal hesitation that something might be lost in the translation from home creation to mass production. Friends and family finally won her over to pursue this as a major career move.

And so around three years ago, with the close backing of her husband, Carl H. Tutt Jr., an entrepreneur in his own right, Ms. Dee (now Dee Tutt) formed a team to craft a business plan to launch this product on a grander scale. Within the team was her long-time family confidante and trusted business partner, first cousin Richard Smith. She also brought in her two gifted children with degrees in business, Patrice and Brandon Johnson; Patrice is a graduate from Purdue University, and Brandon, a graduate of Morehouse.

bcbc0568bac00ecdeda8ced9e06340ed

“Kisses from Spain”: Best New Artisan Products

Comments Off on “Kisses from Spain”: Best New Artisan Products

img_4160The owners of the La Española Meats  Inc. in Harbor City welcome Jordi Borda, representative of Andalusia in Southern, Spain, here to introduce eight food producers from this southernmost region of the country.  The products, all natural and gourmet and kosher, can also be produced private label.img_4270

img_4179-1

Outside in the magical garden dining area, founder-owner Juana Gimeno Farone, and her daughter prepared a table of tapas highlighting the products.  In Spain the small, perfect bites are salty and served with complementary wines and beers.

img_4169

 Jamon iberico de bellota or  Iberico ham on toasted Spanish bread highlights the unique flavor of  the special black-hoof  pigs in the region (Iberico) and from the long curing time.   Oscar Lerena emphasized that these black-hoof pigs  are also fed acorns for 4 or 5 months, which makes the ham high in mono-unsatured fat or oleic acid.  He laughs, “You could think of it as an “olive tree with legs.”

img_4174

Iberia Ham inspires the mini pizzas that are also capped with Spanish fried tomatoes, cheese and baby fava beans img_4168

Paella Negra, rich with clams, squid and mussels, is prepared with the famous short-grain bomba rice from Valencia and squid ink turns it into Black.

img_4185

Filippo Orlando presented his family’s brand of Melva tuna, which owns a Protected Geographic Indication.  Both because of the protected location and the way it is processed, the tuna has little chance to accumulate mercury.

img_4187-1

In order to honor the purity of flavor, the tuna is canned in sunflower oil not  olive oil.img_4193-1

img_4195

Eric Davis presented Arrope, reduced grape must, made from Palomino and Muscatel grapes, which imparts a sweeter and milder flavor so that it can be used like balsamic vinegar.

img_4173

Toast topped with Spanish fried tomatoes, ham and quail egg, accompanied by olives from Andalusia

img_4171

Pequillo peppers filled with brandada, well known as bacalao, a puree of rehydrated salted cod, potato and olive oil

img_4175

Toast topped with quince paste, goat cheese and a soft cheese topped with walnuts.   The “Tronchon” cheese is the famed sheep and goat’s milk cheese from Teruel, made famous by Sanco Panza eating it  in Don Quixote. With a unique and beautiful shape, its flavor is smooth and buttery and  develope, with an aroma of butter and hay.

img_4172

Absolutely unctuous Black sausage (black pudding) on toast with caramelized onions

img_4170

Here Two kinds of olives are skewered with anchovies from the Cantabrian Sea (cured in salt and put into olive oil) and with boquerones (white anchovies marinated in vinegar)img_4210

Gordal olives, or queen olives introduced by Miriam Vidal Barcenilla.  – large green olives cured in only water and salt. It takes one or sometimes two years to cure them, said They were delicate in flavor– not very salty or bitter.

Alex served a Torres Altos Ibéricos Crianza 2012, a Rioja wine made with tempranillo grapes.

“The Denominacion de Origen” or “D.O.” is a strictly regulated designation that certifies the authenticity of the product it represents. It is carefully defined by geographic region for cheeses, and dictates the ingredients, production techniques, aging conditions and other aspects of the manufacturing and aging process. All products within its domain must be accompanied by the logo as proof of origin, with an individual number stamped on it.

For more information, visit www.cheesefromspain.com.

 

The “Eyes” Have it for Tuk Tuk, Chao Krung, Chadaka Whole Fish

Comments Off on The “Eyes” Have it for Tuk Tuk, Chao Krung, Chadaka Whole Fish

 

FullSizeRender(Gerry Furth-Sides) “Customers have always said they don’t want to look at the eyes and tail! ” laughed Tuk Tuk Thai Restaurant owner, Katy, whose whole fish with red chili sauce ranks among the best dishes in the city, period.   “So we never featured them even though whole fish is a popular dish in other parts of the world.

Her  Seafood Specialty Menu star is the Pla Rad Prik, a crisped whole pomfret fish with spicy curry sauce, topped with fresh chili and crispy Thai basil. The flavors dance through this dish.

Tuk Tuk Thai (www.tuktukthaila.com) 8875 W. Pico Blvd., Los Angeles, Ca  90035, (310) 860-1872.

img_4140How things are happily changing.  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.

chao-krungIn many Southeast Asian cuisines  it usually arrives with a spicy ginger chile sauce, just as it does at Tuk Tuk and at sister restaurant, Chao Krung.

The option of two different sauces brings out different flavors of the extra-crispy-crunchy fish  at Katy’s family restaurant, Chao Krung on Fairfax.  The more dense Red Chili Sauce has heat and a hint of sweetness in it; the lighter, clear sauce has a kick to it.  Katy’s younger sister (by a year), Amanda oversees the kitchen now that “mom” has hung up her kitchen apron — for most of the time anyway.

 

The glorious, extra crispy skin on the Talapia proves Amanda’s expertise at updating Thai classics, just she does in her California-inspired Burbank restaurant,  Chadaka.  The  same whole talapia in chili paste spices is a popular dish on Amanda’s  menu

Chadaka Thai Restaurant, 310 North San Fernando Blvd, Burbank, CA 91502, (818) 848-8520.
img_9099

For diners wishing a smaller version of a whole The “Flying Fish” is a popular whole fish item in many Japanese sushi restaurants.  KURA Executive Chef Daniel Son does his take with white fish from his Thursday “mystery box,” floating it on a bed of daikon radish curl waves.

img_9149

There are also whole fish – made of dough and bean paste – in the popular street food dessert accompanied by ice cream!

Kura – www.kura-sushi.com, 8162 Sunset Blvd., Los Angeles, CA  90046 (323) 656-6347

img_2746

If you need a partner to eat a whole fish here is an extraordinary individual fish dish to try.  The bamboo-wrapped whole fish by Chao Krung Supta Kontee, at the Chang Sensory Trail event.  It was superb even the next day reheated.

Sofitel Hotel Los Angeles Hosts “French Wine Days” 2016

Comments Off on Sofitel Hotel Los Angeles Hosts “French Wine Days” 2016


unspecified-6Sofitel Hotel Wine Days at the Sofitel Los Angeles
 are in progress while it is wine harvesting season in France, with special events running through the month of October directed by the Los Angeles Wine Association.

lejardinestc3a9rel

Signature sampling flights of wine at Riviera 31 lounge bar, with platters of French cheese and crackers. and a dinner at Estelle are the featured attractions.  A drag show is already sold out.

IMG_2009

Guests can dine in or outside in the Le Jardin section.  The greenery provides an oasis from the bustling traffic on Beverly Boulevard just outside.

IMG_2012

The signature French and California label wines in the Sofitel Wine Flight Experience will be on sale at the bar for only $12++ from 6 pm to 8 pm.  Wine tasting flight includes 4 types of exclusive wines to choose from the list below.  Appetizers will be on sale at the bar during the event.  Complimentary Gourmet Bites from 6 to 7pm.  Sip & mingle with a bespoke selection of relaxing lounge tunes.unspecified-2

– Montmatre, Brut, Sparkling White or Rosé, France, Non-Vintage

– Moillard, Bourgogne, Chardonnay or Pinot Noir, 2014

– Hoopla, Chardonnay or Cabernet Sauvignon, Yountville, Napa, 2014

– Child Play, Oregon, Pinot Noir, 2014

– Chateau Haut-Selve, Graves, Bordeaux, 2014

 

unknown-1

A wine pairing dinner at ESTELLE RESTAURANT follows the tasting reception on garden patio as an optional choice.   Solo diners are encouraged to attend and be seated at the communal table.  The curated wine pairing menu features regional dishes ($39 plus wine).

unspecified-4

– Starter:  Roasted Scallops, braised baby leek, peanut potato, smoked pancetta, pluot gastrique

unspecified-1

– Main Course:  Grass fed New York, grilled broccolini, royal trumpet mushroom, heirloom cherry tomato relish

– Desserts:  Chocolate Mousse Pyramid, gianduja, chocolate sponge, white chocolate drops

– Additional Wine tasting:  $15 for 2 tasting of wine

IMG_2055Desserts from 2015:  the Chocolate Trio here or homemade ice creams and sorbets, including the black cherry ice cream, apple balsamic or white peach. IMG_2057

Please check with the hotel for daily menus availability (www.sofitelwinedays-losangeles.com)

Esterel, Sofitel Los Angeles,  8555 Beverly Blvd, Los Angeles, CA 90048, (www.sofitel.com).

 

“Migrant Kitchen” LA Food Series Airs on KCET

Comments Off on “Migrant Kitchen” LA Food Series Airs on KCET

img_3948-2

Chase Valencia (above) is the Co-Owner and General Manager of LASA, a popup restaurant project housed inside Unit 120 in Chinatown of Los Angeles.  His and other migrant stories will be aired on the doc-series,  The Migrant Kitchen, a series in co-production with KCETLink, a national independent public media organization. Previews are available online. (photo above by Emily Merkley)

The show focuses on entrepreneurial second generation migrants – many of whom have pedigrees from American culinary schools and high end restaurants.  It echoes the story of second generation, Executive Chef, Roy Choi, who began his explosive  food truck career in partnership with social media experts after losing a job in a high end hotel.   In this case the force behind the restaurant is Chef and business dynamo, Alvin Caiman of the trendy Eggslut in Central Market (soon to be in Venice and Las Vegas), who generously gave LASA a start by way of pop up dinners in what he termed a “culinary incubator” in Chinatown’s Far East Plaza ( Far East Plaza) right across from Roy Choi’s Chego (//Chego).

The series developed by Life & Thyme food magazine publisher, Antonio Diaz,  takes a peek into the kitchens of Providence  and Connie & Ted’s Restaurants.  It follows the work and home life of two migrant chef brothers, and how their industriousness impacts the restaurant kitchens.  Long-time Executive Chef Michael Cimarusti has always been so respectful and encouraging to his staff,  this is a welcome note on the show..

img_3100
Below is an excerpt from Chef Chase Valencia’s fascinating Life & Thyme Magazine story about Filipino cuisine.

“Our childhood involved routine visits to see our family in Pampanga, Philippines. Baryo life in the province was a hot, tropical escape from California urban living. Each day was greeted with the syncopated crows of the neighborhood roosters, and the melodic calls of “Taaahhoooo,” bellowed into the air by the local street vendors. What always followed was the clapping of tsinelas smacking the heels of children who craved the warm snack of silken tofu, brown sugar syrup, and tapioca pearl.

img_3099

(sausage served at LASA)

In Del Pilar, San Fernando, at my grandparents’ home, our morning breakfasts were of local sweet pork longanisa sausage , torta talong (which is akin to an eggplant omelet), pan-fried bangus (milkfish), endless bowls of garlic-scented rice, and chili-spiced vinegar. On one particular morning, I recall my grandmother asking me, “Have you ever had a tamale before?

Memories of home in California raced through my head, envisioning the steaming cornhusk-wrapped Mexican delicacy I first tasted at a neighbor’s party. “Of course!” I responded, but she abruptly cut me off before I could continue, calling over one of the local kids to fetch us some tamales. In a heartbeat, the child returned with a steaming wrapped package in what looked like a green banana leaf. I gave my mother a perplexed look, to which she responded with a telepathic death stare that said, ‘Just eat.’

img_3102

(above: doughnuts served at LASA)

I got the message loud and clear, and began unwrapping this foreign treat. As I opened the banana leaf, the sweet aroma of coconut milk, rice and annatto engulfed the dining table. Inside, coconut-marinated ground rice served as the base, and in the center were slowly stewed onions and carrots, chicken, chorizo and a sliced hard-boiled egg. The mixture of ingredients looked familiar, but I couldn’t recall ever seeing a ‘tamale’ using this type of preparation.

I took a breath and went in for my first bite. I never felt so much cultural and gastronomic confusion in one morsel. My taste buds couldn’t make sense of it. My palate yearned for the combination of spice, warm masa and succulent chicken—what I thought was a real tamale. Instead, the rich flavors of coconut, onions and carrots coated my mouth. The texture of ground rice was more delicate than the masa I was accustomed to. The chicken marinated in annatto oil, and bits of chorizo tasted foreign. “Delicious!” I exclaimed, and reluctantly continued eating.

Chad and Chase Valencia, co-owners of LASA
Chad and Chase Valencia, co-owners of LASA
lasa-unit-120-11

The Filipino and Mexican tamale conundrum was one of many bewildering food experiences I’ve had in life. Researching for LASA, our team sought recipes, memories and experiences like this to learn the foundations of our rich, complex (and sometimes confusing) cuisine. During our developmental process for LASA, we constantly uncover numerous cross-cultural flavors and preparation techniques found in dishes from the Philippines.

From a gastronomic perspective, throughout its history, the Philippines acted as a large stop for cultural food exchange. The Manila galleons of the Spanish Colonial era brought ingredients like chayoteavocado and papaya along with culinary ideas like the Mexican tamale to our shores, ultimately integrating these overseas food customs into our cooking. Over time, we replaced ingredients of the tamale with what was abundant in our native soil to make it our own. Filipino cuisine evolved by the intermixing of food brought along by traders, merchants, travelers and colonizers who passed through the island chain over the centuries. It is a melting pot and cross-cultural mash-up of Indonesian/Malaysian, Chinese, Spanish/Mexican and American food culture incorporated into local food traditions. Although centuries have passed, outside influence remains in our cuisine, ultimately adding depths of flavors and techniques unique to our culinary story.

Prior to the arrival of the Spanish in the 16th century, the 7,641-island nation was never ruled by one homogenous group of people or culture to establish a society with shared foods, customs and traditions. Instead, several tribes, maritime states and kingdoms such as the Tondo Kingdom of Luzon, Rajahnates of Cebu, and Islamic Sultans of Mindanao ruled independently from each other carving out their own territories in the region. Maritime Southeast Asia was based on customs of sea faring, trade, cultural exchange and migration. During this time, culinary practices in the region began to become established. Remnants of these food exchanges can still be seen today.”

jun-won