GerryFurth-Sides Archives - Local Food Eater

Prohibition History Repeats at Italian San Antonio Winery

June 7, 2022 Comments Off

Gerry Furth-Sides) During prohibition serving wine for church sacraments saves San Antonio Winery. These days it has been home delivery and pick=-ups. In fact sales were up 30% during COVID.

Completely open now for safe outdoor and indoor dining that makes any day special, owner Santo is on hand to greet us and the staff does everything to please. We always try to go on the days that Martin and Dominic are working. The food and and wine- are better than ever. I just discovered the pastrami sandwich, maybe because it is usually sold out in the morning.

A toast to San Antonio Winery for safe outdoor dining

You can still shop and do tastings at Historic San Antonio Winery from a vast selection of wines from the family’s estate vineyards in Napa Valley, Monterey County, and Paso Robles appellations.

Tastings include a selection of elegant whites, bold reds, sparkling wines and a Sweet and Semi Sweet selection. Walk-in groups under 8 are welcome in our tasting rooms, no reservation required. Our Artisan Flight features 4 select wines from our estate vineyards for $15.00 per person.

San Antonio Winery and Maddalena Restaurant, 737 Lamar Street, Los Angeles, CA 900311. (323) 223-1401. Open 9:00 am – 6:00 pm. For more information, please see //www.sanantoniowinery.com

Ethnic Surprises at Masters of Taste 2022

April 5, 2022 Comments Off

French Macaron was the star at the etoilefilantepatisserie booth (www.etoilefilantepatisserie.com) Radiant Vicky Escalante specializes in character Macarons.

(Gerry Furth-Sides) If Italian and soul food and Thai were insanely popular at the 2022 sold out Masters of Taste 2022 it is no surprise. The news is all the surprising twists of why for these ethnic and regional favorites.

A Masters of Taste directory map of the 100+ savory and sweet Culinary Masters plus vendor booths

Over 100 savory Culinary Masters and restaurants, plus unique sweets prepared by L.A.’s top Sweet Masters. Top Beverage Masters featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, along with select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment. ease see www.MastersofTasteLA.com for details and tickets.

100% of the proceeds from Masters of Taste 2022 will directly benefit Union Station Homeless Services.

Masters of Taste 2022 directly benefits Union Station Homeless Services

Bigger-than-Life, 786 degrees‘s Master Pizzaiolo Ali Haider Ali, greeted Masters of Taste 2022 visitors right inside the gate. He worked the Rose Bowl Stadium as it would be his own small kitchen. But when I asked him about his VPN insignia on his chef coat and if he knew American founder, Peppe Miele, he paid attention. His respect and the significance for the history, integrity and authenticity of pizza is what has made his pies so popular. Margherita Napolitana D.O.C., the pizza that earned him the Vera Pizza Napolitana certification, the mozzarella di Buffalo is imported form the Campania region of Italy.

Master Pizzaiolo, Ali Haider, **786 degrees,** with his VPN sleeve badge at Masters of Taste 2022

Master Pizzaiolo, Ali Haider of 786 Degrees Pizza in Pasadena and Sun Valley, is considered the “thinking man’s creator of pizza. He is also spiritual and explains that the number “786” has beautiful meaning in some cultures of, “May God Shower blessings upon you.”

Ali’s pizza awards are numerous. They include an 8 time national and world championships under his belt. And 786 has received as best restaurant. accolades from almost every food publication to Forbes Magazine

How could it not be a best bite? Ali even sources his authentic exotic spices internationally. Here, the thin crust crunch and chew of a Classic Pistachio Pesto – Bianca (Vegetarian 🌱!)Pistachio Pesto, buttery creamy Cheese, Fontina, Fresh Mozzarella, Napoli sea salt, Extra Virgin Olive Oil, seasoned with Oregano, Thyme & Rosemary.

Bianca (Vegetarian) pizza with homemade pistachio pesto from 786 Degrees at Masters of Taste 2022

Egypt 🇪🇬 Smoked Mozzarella, Egyptian garlic yogurt sauce, Lamb and Beef Mixed KOFTA, Roasted onions, Egyptian herbs, spices, olive oil & Himalayan salt. With halal meat.

from 786 Degrees’s Egypt 🇪🇬 Smoked Mozzarella at Masters of Taste 2022

Italian cuisine always reigned in Southern California. Celestino Drago and his brothers who are from Sicily only strengthened this belief with their excellent, consistent Southern Italian cuisine and hospitality to match.

The Drago brothers, legendary Celestino at left and Celestino owner, Calogero top right, “at work” making it play at **Masters of Taste 2022.** Note the Parmigano Reggiano “bowl!”

The people already won us over for the sold out Masters of Taste 2022 even before we got onto the field of the iconic Pasadena Rose Bowl. Everyone was just so happy to to be out together with people. The vendor participant were no exception. Drago’s Executive Catering Chef, lively Fredy Esobar, here with Taste & Company owner-chef, Cynthia Mamukari.

Drago’s Executive Catering Chef, lFredy Esobar, with Taste & Company owner-chef, Cynthia Mamukari at Masters of Taste 2022

And coming back full circle to French cuisine, Chef Gabriel Capelli at historic The Raymond 1886 is Italian. But he served an unusual dish often found on French menus, Pigeonneau, or squab, on French menus. It takes a deft hand to pull off although the dish is prepared with young pigeons that have never flown. So it has a milder, and tenderer meat than an adult pigeon.

Italian Chef Gabriel Capelli at The Raymond 1886 served Pigeonneau, A French dish of Squab Leg with spinach puree and citrus gastrique at Masters of Taste 2022

The twist on regional southern food that has captured the hearts of Southern California diners at least is “hot & spicy” fried chicken. The all heart service of Gus’s world Famous Hot & Spicy Fried Chicken helps keep it at the top of the list.

**Gus’s World Famous Hot & Spicy Fried Chicken**‘s crew – after serving a steady stream of guests for four hours- with as much Southern charm as the food at Masters of **Taste 2022**

The smile says it all at Masters of Taste 2022 about why Georgia’s Soul Food has propelled itself into the mainstream in Southern California (Long Beach, Anaheim) the past few years. With a strong start as a catering company using treasured family recipes, the suburban locations have also attracter new customers.

I have never understood why the universally appealing flavors and friendliest people the world serving it, Thai, was considered exotic. Re-enforcing the popularity with an eye popping, inter-active performance dish is 2019 Michelin Bib Gourmand Chef Vanda Apasadu of Ayara Thai.

Chef Vanda is the Host Chef of Masters of Taste 2022 and helped arrange an entire Thai Pavilion at the event. After working with Chef Tommy Tang, who is considered the father of Modern Thai cuisine after introducing it to Los Angeles and New York diners, I’m so pleased at this recognition.

The Most Fun Food Mistake in the World

October 3, 2021 Comments Off

(Gerry Furth-Sides) For 76 years and counting, Sugar ‘n Spice has been the original creator and vendor of the infamous frozen banana dessert. Bob & Dorothy (Dot) Cook opened Dot & Bob’s Candy Shop in 1945. Why “infamous?”

Unintential “Infamous” inventors of Sugar ‘n Spice frozen banana

One day, their 11 year old son, Don, put some bananas in the freezer by accident. When his mother asked Don for the bananas a few days later, they realized his “mistake.”

Ready to throw the bananas away, Bob stopped himself and had the idea to dip them in warm fudge and cover the outside in various toppings like English Toffee crumbs and chopped peanuts. Thus, the Original Frozen Banana was born!

The delicious creation was an instant hit with their patrons, with many visitors coming to Balboa Island just for the unique, frozen treat. The Cook’s instantly added the bananas to the shop’s menu. They soon expanded to selling blocks of vanilla ice cream on a stick which, like the frozen bananas, they dunked in melted chocolate and rolled in various toppings – leading to the beginning of the Balboa Bar!

In 1958, the shop officially changed its name to Sugar ’n Spice (SNS) with the essence of Dot & Bob’s Candy Shop still at heart. In 1995, Helen Connolly took her life savings and purchased Sugar ’n Spice which is now owned and operated by her daughter, Courtney and son-in-law, Will.

The shop has been the inspiration for the prime-time TV show, Arrested Development, with the stand appearing under the fictional name, Bluth’s Original Frozen Banana Stand. The replica even included the stand’s infamous royal blue logo and beloved, “Banana Guy” mascot.

Sugar ‘n Spice’s infamous royal blue logo and beloved, “Banana Guy” mascot

Thanks to Courtney and Will, the SNS treats and brand is now recognizable beyond Los Angeles. With a catering truck, Goldbelly partnership, congressional recognitions and being Goodwill Ambassadors for the island, the two have taken the SNS name to the next level. They want nothing more than to see Sugar ’n Spice hit the next big milestone of 100 years, and are so proud to see generations of patrons filled with joy.

How to Update the Classics with Historic Bob’s Red Mill

September 21, 2021 Comments Off

(Gerry Furth-Sides) Bob’s Red Mill whole grains food company, established in 1978 in Milwaukie, Oregon by Bob and Charlee Moore, is uniquely American and a leader in its field. We love the products on their own with the classic oatmeal we tried. We love, admire and respect the company history that includes employee ownership.

Adding a spark to **Bob’s Red Mill** instant oatmeal with sugared, slivered almonds

And we loved the cookies and rolls we made from the oats, too! It adds a wonderful texture and heft to the dough.

Our Bob’s Red Mill molasses, oatmeal buns with maple oatmeal

The happy day of a complete change in company ownership came in April 30th of 2020, on the 10th anniversary of the project. Bob’s Red Mill is now 100% employee owned, one of only about 8,000 businesses in the country to achieve this incredible feat.

Cookies we made with Bob’s Red Mill maple oatmeal

Bob’s Red Mill was one of the first ordering systems to adapt eating styles

Bob’s Red Mill earned the title of the “nation’s leading miller of diverse whole-grain foods years ago. The products are sold through seventy natural food and specialty grocery distributors in the United States and Canada, their online store, and the company’s factory store and restaurant.

We get excited when we see Bob’s Red Mill on supermarket shelves

Bob’s Red Mill Natural Foods produces natural, certified organic, and glue-free milled grain products, ” Its products are distributed throughout the United States, Canada and other locations, including the Caribbean.

Whole grain products, the bulk of company’s line of over 400 products are in themselves made in way that is historic. They are ground with quartz millstones which come from several 120-year-old mills, as well as baking mixes, beans, seeds, nuts, dried fruits, spices, and herbs.

Bob’s Red Mill was one of the first ordering systems to adapt eating styles

Moore’s drive for healthier foods started with his father’s death of a heart attack at age 49, and his grandmother’s healthy eating obsession

He began experimenting with stone ground flours in the mid 1960s after reading “John Goffe’s Mill,” a book about an archeologist who rebuilt a flour mill and went into business with no prior experience. Stone grinding, largely abandoned when the flour industry moved to steel rollers, used quartz millstones that operate at lower temperatures and blend the germ, its oil, the bran, and the endosperm, preserving the nutrition in the grains.

Moore found his first traditional stone-grinding flour millstones from a company in North Carolina while he was working, at the time, for J.C. Penney. The equipment sat for a few years until Moore, his wife, and two of his three sons started their first mill business, Moore’s Flour Mill in Redding, California. The rest is history.

In 2011, the Moores donated $5 million to Oregon State University to develop a center to study whole grains and over $1 million to a local naturopathic college, both for the study of childhood obesity.

How LA’s Top Historic Donuts Carries on the Legacy of a Competitor

September 18, 2021 Comments Off

Primo’s Donuts Westwood across from UCLA

(Gerry Furth-Sides) The Primo family continues the Stan’s Donuts legacy across from UCLA right at the start of fall term. The combined total of the two shops is well over a century. To celebrate, Buttermilk Bar bites were offered the first day to a sell out crowd. www.primosdonuts.com,

Primo’s Donuts Westwood10948 Weyburn AveLos Angeles CA 90024

Even the boxes are now Bruin blue (with a little gold print)at Primo’s Donuts, Westwood

The second Primo’s Donuts location on the site of the shuttered Westwood favorite updates and brightens up the original location, known to us only as a window on the sidewalk for pickup! A gleaming Italian expresso machine is just about the first thing you see from the door.

Barrista Rico at work at the new Primo’s Donuts, Westwood

Barista Rico at Primo’s Donuts, Westwood

The finest espresso and coffee drinks, and seating to enjoy them in the store are available at this Primo’s Donuts location. Tables line the outer walls, and the former Stan’s Donuts little pick up slot is still visible directly across the room.

Seating at Primo’s Donuts with the former Stan’s Donuts pick up window intact

Plans were in the making to continue the Stan’s legacy as far back as spring, 2020 when it closed abruptly at the start of the pandemic. According to Ralph and Celia Primo, “We were so upset when we heard that Stan’s had decided to close its doors early due to COVID-19. There aren’t many family-owned mom and pops like us left that bake donuts fresh every morning, and we have always felt that we shared the same type of customers and vision for our businesses. The location in the heart of Westwood Village is so iconic, and we are honored to have a chance to open our doors here. We wish Stan the best in his retirement.”

This image has an empty alt attribute — Celia and Ralph Primo in front of shuttered Westwood favorite, Stan’s 2020(photo courtesy Primo Donuts)

Primo’s Donuts, a family-owned LA favorite since it opened in 1956 by husband and wife, Ralph & Celia Primo has been consistently ranked as one of the top donut shops in the city since its opening. Second generation owner Ralph, Jr. oversees the Sawtelle store and third generation, grandson Nick oversees the Westwood location, with manager,Amelia.

Westwood Primo’s Donuts, Manager, Amelia (left) with Primo third and second generation, Nick, who oversees the store, and son Ralph, Jr. who oversees the original

Primo’s Donuts cake doughnuts come in plain, maple-iced and glazed in chocolate and cherry. The donut texture has been described as “magnificent—sensationally moist and hardly bogged down by oil, definitely one of the very best cake doughnuts that we’ve ever encountered in our fair city.”

The classic Primo’s Donuts, with the addition of the “blue and gold” donuts

A cake donut is made with a sweetened dough that’s leavened with the help of baking powder, and is extruded into oil to cook. It’s firm, often with a slightly crunchy exterior and a soft, cake-like interior. The jelly donut below is what the best cake donut looks like. (A yeast donut made with a yeast dough is cut out into a shape before being fried. They’re light and airy, but have a chew and slight yeast flavor.)

Celia & Ralph Primo on their wedding day over seven decades ago. (photo courtesy Primo Donuts

Primo’s Donuts, 2918 Sawtelle Blvd, Los Angeles, CA 90064 (parking in back lot).

How Curry Flavorings Ticks ALL the Boxes

September 4, 2021 Comments Off

**The** first thing visible at **Currying Favors** is the crowd outside

(Gerry Furth-Sides) There is a happy crowd at the outside tables and the buzz carries on once you are inside. You already know by the name itself that whoever is behind this fast-service westside food eatery has a keen send of wordplay and put a lot of thought into the place.

Currying Flavors is a play on the phase “to curry favor” and the word curry itself means to beg for a kindness in return, derived from the term for grooming a horse gently. And it works so well for a bowl. Read the story of how bowls became so popular below.

The location is at 11911 W. Olympic Blvd, Los Angeles, CA 90064, (424) 208-3627, Hours: Monday-Friday: 11:00-7:30, Saturday-Sunday: 11:30-6:30. (curryingflavorsla@gmail.com)

The menu, with visuals, is right above the order counter at **Currying Favors**

Once inside nside the upbeat, spare interior, the first thing you see is someone cooking in front of you, and a terrific rush of fire from multiple pans on the stove. Antonio is handling four and five pans at a time.

Antonio puts the finishing touches on an order at **Currying Flavors**

A bold wall on one side is a vibrant orange filigree pattern, which was actually carefully hand painted. Orange somehow always signifies “Asian” and “party.” And it is also the color of one of the favorite of Indian seasonings, turmeric.

The **Currying Flavors** interior with its meaningful hand painted wall and fresh logo.

**VEGETABLE SAMOSAS (2)** at VEGETABLE SAMOSAS (2) at **Currying Flavors**
savory pastries stuffed with potato and peas, served with mint and tamarind chutneys

The famous Indian snack, CHICKEN 65 (10 PIECES for $5)
is a box spicy, deep fried chicken nuggets at **Currying Flavor**

Step one in “building a bowl” ($13) is starting with a base out of the following list:

RICE
VEGETABLES
NOODLES
RICE + VEGETABLES
RICE + NOODLES
VEGETABLES + NOODLES

A bowl with a base of rice and filling it with shrimp, onions, peas, korma at **Currying Flavors**

Lamb topped with tomato on a bed of veggies at **Currying Flavors**

Vegetables include carrots, beans, peas and cauliflower at **Currying Flavor**s

The Curry Flavoring dish details right on the wall

Step two is choosing a curry

DAALred and green lentils
KAALI MIRCH black pepper & cream
KORMA coconut milk-infused
SAAGblended spinach
TIKKA MASALA tomato & cream

Step three is choosing a protein

CHICKEN
GARBANZOS
TOFU
LAMB(+$2)
SHRIMP(+$2)

Step Four is choosing toppings

BELL PEPPERS
CRISPY ONIONS
DICED TOMATOES
GRILLED ONIONS
PINEAPPLE
PEAS

Bowl mania really broke out in 2016, and it broke out internationally with local interpretations. By the next year it had become a staple and continuing trend, at home and in restaurants, served at all meals from from breakfast to dinner.

And it works for any meal — or snack. Simply start with a base, add some protein, sprinkle on selected toppings, then tie it together with a sauce.

The bowl can be created using any cuisine on the planet. Indian cuisine with its curries, stews and sauces is a natural for a bowl. It can eaten on the go or be lingered over — or, as I discovered with Currying Flavors, nibbled on until it is finished.

It seems that what’s tastes good on a plate is even better in a bowl. It’s the same feeling as having to eat a meat and potatoes meal with a knife and fork after eating sushi with chopsticks.

In the last couple of years, entire restaurants have been built around this concept, especially welcome during a time of health concerns. The bowl concept is transparent: it ensures a customer of quality, health, convenience, and personalization because of the high degree of consumer interaction during ordering.

Food bowls actually go back to ancient history, when handmade are beautiful in their simplicity: An array of colors, flavors, and textures were the ultimate meal served a handheld vessel, and typically with only one utensil. We envision the time when this may once again be the norm of white tablecloth restaurants as well.

“Wow” Authentic Mexican Family Dishes at New Baja Bay Surf N’Taco’s in Ventura

August 28, 2021 Comments Off

**Baja Bay Surf N’ Taco, Ventura Harbor Village** (images by **Brendan Daly)**

(Gerry Furth-Sides, information provided by Ventura Harbor Village, images by Brendan Daly) Inspired by the coastal cuisine of Ensenada, Baja California, the new owners of Baja Bay Surf N’ Taco in Ventura Harbor Village now offer a fresh menu featuring savory Mexican fare. Entrees originate from Ricardo (Rick) Magana’s Mom’s Baja style home-cooked meals, and her experience working in a fish factory in Baja, California, where she shared her authentic recipes.

“We were inspired to open up a Mexican restaurant in Ventura Harbor Village because of our love and passion for cooking homemade Mexican food. We dreamed of one day having our own restaurant which has now become a reality,” says Co-owners Rick Magana and his wife Christina.

Baja Bay Surf N’ TacoCo-owners Rick Magana, wife Christina (image by **Brendan Daly**)

Baja Bay Surf N’ Taco is on one of 18 dockside restaurants at scenic Ventura Harbor Village. The eatery uses fresh, local ingredients in everything from the flavorful fresh fruit in their signature drink, Agua frescas, to the fresh catch of the day, including the eatery’s signature dish, delicious halibut fish tacos that are beer battered mix from a secret family recipe.

Other popular daily specials include:

Ensenada-style battered or marinated grilled halibut, shark or shrimp tacos
Mouth-watering grilled Carne asada and chicken tacos
Delicious burritos with shark, halibut, shrimp, chicken, Carne asada or a veggie option
Handcrafted Agua frescas, using locally grown fruit from Ventura County produce vendors. The refreshing drinks include cantaloupe, cucumber, horchata, pineapple, lime, mango, strawberry, watermelon.

Diners from near and far can also savor the taco combo plates that provide a choice of tacos accompanied by fluffy Jasmine rice and fresh Peruvian-style beans, in addition to delectable side dishes such as fresh chips and homemade salsas. A great vegetarian option is the veggie burrito.

Enticing **Baja Bay Surf N’ Taco** food( image by **Brendan Daly**)

The restaurant offers both indoor, patio and take-out dining and prices range from $4 for side dishes to $15 for a combo plate.

Located in a prime location in Ventura Harbor, the Restaurant is located at 1567 Spinnaker Dr #104, Ventura, California, 93001 in Ventura Harbor Village adjacent to the picturesque Surfers Knoll Beach.

For more information about Baja Bay Surf N’ Taco, visit//www.venturaharborvillage.com/directory/baja-bay-surf-n-taco/ or call 805-535-4160.

Situated along the picturesque California Central Coast, with breathtaking views, Ventura Harbor Village is bordered by the City of Ventura on three sides and the Pacific Ocean on the west. Ventura Harbor Village and Ventura Harbor boast 16 unique shops, 18 dockside restaurants and fish markets, two waterfront hotels, beaches, green spaces, water sports, boating, public launch ramp, fuel dock, markets and waterfront hotels. Cruising options include dive and fishing boats, harbor tours, kayaks, electric and pedal boat rentals. The affordable Ventura Harbor Village also offers visitors family and dog-friendly facilities and a beautiful walking Promenade.

Home to the Channel Islands National Park Visitor Center, (open daily with free admission, within walking distance to the Village). Visitors can learn more about exploring the Channel Islands for world-class island diving, snorkeling, hiking, kayaking, sea cave exploration, photography, camping and wildlife viewing via Island Packers and a number of local outfitters.

Ventura Harbor is 20 miles from Santa Barbara and is 60 miles from Los Angeles International Airport. It is accessible in just minutes from scenic US Highway 101/Highway1 and via the 126 from the 5 Freeway. For additional information, contact Ventura Harbor Village at 805-477-0470, or visit www.VenturaHarborVillage.com. Ventura Harbor Village is located at 1583 Spinnaker Drive in Ventura.

**Ventura Harbor** (image by Ventura Harbor)

How ARTH Bar & Kitchen Redefines Indian Fare

August 3, 2021 Comments Off

(Gerry Furth-Sides) ARTH BAR + KITCHEN offers contemporary Indian cuisine, one of a handful of places in the country to offer it. Mihir Lad, Founder & Partner has been on hand to welcome guests. He is happy to explain the story at this spiffy, new addition to Culver City’s “Restaurant Row.”

We first watched Partner & Executive Chef Sagar Ghosh in the open kitchen at the back of the beautiful, soaring space. Passionate Chef Sagar has a deft hand with his native Indian dishes. The chef’s French Culinary School background plus vast experience on cruise ships and high-end establishments add finesse and interest to each and every dish. For example, his naan is thinner and crispy than most (without crumbling) after he experimented with with the use of less baking powder and soda than usual.

Less baking powder and soda is key to a lighter naan that stays crispy at **ARTH BAR + KITCHEN**

This is only the beginning of Chef Ghosh’s long menu that includes entire pages of STARTERS, FROM THE TANDOOR, MAINS, SIDES, DESSERTS and COCKTAILS. We had to add prices because they are so reasonable for the dishes designed to be shared or an entire individual course.

We start with one of the most popular dishes on the menu, and a favorite of the chef from his own hometown: KOLKATA FISH FRY ($8), served with a generous side of fries. The Asian sea bass marinated with onion and cilantro, is coated with breadcrumbs. Its flash-fried crispy textures contrasts and satisfies with the chef’s refined cream sauce. The secret is in the special fermented mustard from Bangladesh, which friends and family bring over from India for him. It can be the original spicy Indian preference or one thoughtfully adopted to a milder taste with mayo.

**ARTH BAR + KITCHEN’s** KOLKATA FISH FRY ($8)

**ARTH BAR + KITCHEN’s** KOLKATA FISH FRY ($8) with imported fermented mustard

**ARTH BAR + KITCHEN’s** intriguing, popular OLD MONK DRUNKEN WINGS ($9) rum Infused chicken wings

**ARTH BAR + KITCHEN’s** PISTACHIO LAMB CHOPS ($18), FROM THE TANDOOR, Char-grilled lamb with spice blend

**ARTH BAR + KITCHEN’s** BHARWANi KuMBH ($15), Stuffed mushroom caps with minced mushroom and paneer

CORNISH HEN TIKKA MASALA ($16) at **ARTH BAR + KITCHEN,** the updated classic butter chicken

LOBSTER MOILEE ($20) at **ARTH BAR + KITCHEN** is a sublime lobster cooked in sweet coconut milk, turmeric & curry leaves

Desserts are exceptional, which is rare in Indian restaurants. The chef’s version of Gulabo is featuring one jumbo gulab jamun – stuffed with a rose petal compote! Chef Sagar’s treatment of mango kulfi is surrounding it with a thick saffron and cardamom flavored milk. From a family member’s recipe of cannoli come chocolate, butterscotch and shrikhand fillings.

Very, very special desserts all based on ethnic Indian and an Italian classic! The take on the eve present gulab jamun here is done by the chef doing an airy compote filling with rose water- that took as many steps to evolve as any Nancy Silverton recipe and then soaking it in a rose syrup

The place itself is easy to walk to from public parking (one hour free) or 2-hour metered street parking, without getting tangled up in the Culver City traffic maze. But the elegant, airy, beautifully detailed main dining room and side one are worth it. Add to this Great people watching from the side patio and the front under the old tree. So once you are seated in the leisure outdoor veranda, you want to stay forever. The bar is well stocked and the prices for food and cocktails is reasonable.

An elegant veranda and interior (plus side private dining room) at **ARTH BAR + KITCHEN**

**ARTH BAR + KITCHEN’s** staff is superb

ARTH BAR + KITCHEN, 9531 Culver Blvd, Culver City, CA 90232, www.arthla.com.,

Tel: 424 603 4155. Even the email contact is friendly and inviting: hello@arthla.com

Finland Shares Its Pulled Oat Favorite in Vegan Sunday Supper

June 25, 2021 Comments Off

(Gerry Furth-Sides) Pulled Oats are so popular with the whole family in Finland that fast food cafes have them on their menus along with chicken and hamburgers. “And they are the kids’ first choice,” laughed the Consul General of Finland at a private dinner in his home to introduce the product in Los Angeles. This would be Vegan Sunday Supper (VSS), L.A.’s newest plant-based consumer packaged food company shares Pulled Oats® in their new gourmet ready-to-bake 100% Plant-Based Lasagna.

Lasagna to go in the oven from Vegan Sunday Supper (photo credit: Matt Villanueva)

Pulled Oats doesn’t only contain much protein (over 30 percent), but also contains all nine essential amino acids, which puts it into the category of a “complete protein.” Amino acids are the building blocks in your body. There are many kinds of amino acids. Most of them can be created by the body itself, but not the nine known as essential.

The Vegan Sunday Supper(VSS) is available for home delivery the US. The company is so concerned with global equality that 25% of all profits directly benefit Support + Feed.

Vegan Sunday Supper was created by Founder Richard Klein, a sought-after brand strategist, publisher, creative director and activist. After Klein transitioned to a plant-based diet 15 years ago, he found himself trying to recreate delicious vegan versions of the dishes he loved, including Lasagna. Rave reviews for his creations, along with request for it at dinner parties were the inspiration for Vegan Sunday Supper.

Vegan Lasagna from Vegan Sunday Supper (photo credit: Matt Villanueva)

Klein’s culinary dream team started with first-generation Italian American Chef Vincent Giovanni, the chef responsible for Laurel Hardware’s bona fide pizza program in West Hollywood.

Next, Klein and Giovanni turned to Los Angeles legend, Restaurateur & Executive Chef Celestino Drago (Drago Centro, IL Pastaio, Drago Bakery & Drago Restaurant Group), who became responsible for developing the finest and freshest plant-based lasagna noodles. Finally, to source the best vegan cheese, Celebrity Vegan Chef Angela Lowe (Angela Lowe Private Chef, Catering & Events, Premier Vegan Catering & Events), known for her innovative vegan cooking and her award-winning vegan cheeses.

The result is a 100% Plant-Based Lasagna with a new take on the traditional sausage recipe, with sweet peppers and vegan cheeses. The special secret ingredient, Pulled Oats® was used to make the meatless, plant-based Lasagna just as satisfying as a traditional meat Lasagna. This Finnish innovation from Gold&Green Foods, is the perfect protein, made with just five simple plant-based ingredients: Oats, Yellow Peas, Fava Beans, gently pressed Rapeseed Oil and Salt. It absorbs flavors superbly and can be precisely spiced.

Restaurant vegan lasagna at home with Vegan Sunday Supper (photo credit: Matt Villanueva)

25% of the profits from Vegan Sunday Supper go directly toward benefitting and funding Support + Feed, a non-profit organization created during the pandemic by Maggie Baird (Actress, Voice Artist, Screenwriter). The LA-based group provides plant-based meals prepared by local businesses to people experiencing food insecurity.

Vegan Sunday Supper can be delivered anywhere Nationwide from Buffalo Market. For more information, please visit www.VeganSundaySupper.com. Vegan Sunday Supper’s Lasagna and full expanded menu is available for delivery throughout Los Angeles via DoorDash, Grubhub, Postmates, and Uber Eats

Donut Cakes for Dad’s or Grad’s or Any Occasion

June 14, 2021 Comments Off

(Gerry Furth-Sides) When I wanted to take something special but small to my cousins for a birthday on their visit to Palm Springs, I asked Primo Donuts do a decorated donut for the “birthday boy.” I had in mind the sourdough doughnut the shape – and size – of a large potato. Little did I know we would be starting a family tradition. (see the birthday card I got this week below!)

We already loved the Dodger donuts and Easter donuts so much we have done articles on them both. //localfoodeater.com/celebrate-the-world-series-and-more-with-historic-primos-donuts-la-baseballs/

Primo bakery manager, Wendy Navarro, and second generation Primo family member, Celine, had something different in mind. I could sense their excitement, which amounted to enough care and concern for a wedding cake. So when I turned up for the delivery I was startled, and pleased, with a donut the size of a cake!

Primo Manager Wendy Navarro showing us different festive donut decorations

Wendy told us that requests for the large donuts “cakes” only started two years ago. A customer made a request for Primo’s to make a big donut the size of a birthday cake because it was her favorite dessert.” Founder and owner, Ralph Primo, Sr. made the “donut cake” for her. The founder still comes in to decorate, and you can really “taste” the fun, festive addition he makes.

Wendy showed us the most popular donut cake, and most requested: a chocolate donut with different color sprinkles. It already has the feeling of party confetti.

Another version of a celebration donut “cake!”

Wendy and the Primo family have no idea if donut cakes are made in Italy. We asked a few of our Italian chef friends and they had never heard of it either.

When we asked if there were any outstanding or surprising requests, Wendy laughed. “Yes we have many different requests and always try to accommodate our clients. It’s crazy to even order such a large donut! About a month ago a woman asked us to make a donut with “will you marry me” when she was going to propose to her boyfriend. And, of course, we did.

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A variety of festive donuts plus a shirt to go along as a gift

Much to our surprise, and our delight at being a little bit original, there have not been many orders for the “cakes.” “We’ve only had about ten requests since they were first made,” reported Wendy.

This would would be unusual to Angel Food Bakery in Chicago. Their donut cakes and celebratory donuts are so popular they ship them all over the country by way of Goldbelly. Angel Food Bakery ships its Congrats Grad Donuts nationwide on Goldbelly. They bake up this treat for graduates from kindergarten to graduate school

The donut cake at Primo is in the $15 dollar range, and the celebratory donuts are close to $25 a dozen. And you can pick them up yourself. Goldbelly doesn’t charge a delivery fee but the donuts are $79 a dozen.

The whimsical motto of the bakery founded by Katy Gerdes in 2012 is: “Every time the team at Angel Food Bakery, one of Minneapolis’ best bakeries, pulls a creation out of their ovens, an angel gets its wings.”