Original Farmers Market

New Melting Pot Tours at Original Farmers Market

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Farmers Market, W. 3rd Street & Fairfax Avenue​

(Gerry Furth-Sides) This summer a Melting Pot Tour proved in the most fun way that you can visit an iconic (read “tourist) place and always learn more about it! Tour company owner Jodi Flowers, who combines midwest common sense with southern charm, led us to places that boasted 40 years or more at the market. For details //farmersmarketla.com/visit and //meltingpottours.com

Animated, charming Jodi Flowers, our guide and owner of Melting Pot Tours

Jodi added a whimsical touch by alternating savory with sweet! We got to know fellow tour members by sitting and eating along way. And the absolutely best was saved for last. The two-hour expedition flew by as fast as 15 minutes.

The Farmer’s Market started with Fred Beck & Roger Dahlhjelm idea to build a “Village” at the corner of 3rd & Fairfax where local farmers could sell their fresh fare.  Entrepreneur E.B. Gilmore agreed to give it a go. So July 1934, a dozen farmers and a few other merchants parked their trucks at the corner of 3rd & Fairfax and sold their fresh produce from the back of the trucks.

I already know from working at Western Research Kitchens, once across the street, and working with the market that it was a failure in winter until Mrs. McGee had the “bright” idea to put in strings of overhead lights!

The Original Farmers Market feels cool no matter how hot the weather

Our tour began at Du-par’s Pie Shop, legendary for their baked fresh daily pies and as old as the market itself. The first location was founded in 1938 at the Los Angeles Farmers Market by James Dunn and Edward Parsons, who combined their surnames to create the restaurant’s name.  Their restaurant, with its famous “comfort food” and hospitality, also earned fame as a landmark because of the clock right overhead. Los Angeleno’s would know the location straight away right from the phrase, “Let’s meet under the clock.”

Du-par’s Pie Shop on the corner of Third & Fairfax, legendary for their baked fresh daily pies

Moishe’s Restaurant serving Mediterranean food with a Lebanese flair offers gyros, chicken shawarma sandwiches, lamb dishes and hummus. Their seasoned falafel, crunchy on the outside and tender inside, served with a little Greek salad was excellent. Please see the bottom photos for a meal. 

Magee’s Kitchen is an original Market restaurant famed for its corned beef. When I worked with the Farmers Market Mrs. Maggie Magee was 100 and still involved enough with the market to go on television and talk about it!

 Magee’s House of Nuts is almost more famous for their ground peanut butter, which you can see flowing out of a huge shiny metal grinder daily. Regulars travel miles to buy to buy it for themselves or as a unique gift.

Littlejohn’s English Toffee House actually makes specialty candy on the premises. Their fresh toffee is surprisingly crisp and super buttery. It comes sticks or slabs. The slab are covered in delightful, rich milk chocolate and finished with crunchy, crushed almonds.

Littlejohn’s English Toffee House actually makes specialty candy

Patsy D’Amore’s Pizza is historic is still baked in the original brick oven that Patsy (Salvatore) brought out to Los Angeles with him from Boston almost 100 years ago! A variety of toppings is available and the friendly staff is patient and happy to accommodate. Housemade meatballs, lasagna and spaghetti are also available.

Photos on the walls show Patsy celebrity fans of the past, including Frank Sinatra. Second generation daughter Filomena D’Amore is the proud proprietor. Patsy at one time owned the most popular restaurant in Hollywood, Villa Capri. The waiter captain, Ciro Marino, the youngest member of the staff as he boasts, told the staff that if they listened to him they would own their own places. Today his children own Marino and the the others still thrive: La Scala, Madeo, Matteo and Carmine’s! History!

Patsy D’Amore’s Pizza made in the original brick oven from Boston

A true old-fashioned butcher shop, Huntington Meats offers their dry wit along with traditional roasts, steaks, chops, ground beef in its long, full counter. A dazzling array of sausages includes Cajun, three-cheese, chicken sausage, Italian from mild to what they call,d “Wow”. Huntington is an exclusive purveyor of renowned Harris Ranch meats.

Jim loves to tease and it turns out so does his staff. They are also the kindest, most generous and thoughtful crew you can find no matter how large or small an order is and it’s a destination drive for me.

Owner Jim Cascone and one of his wonderful staffers at Huntington Meats, Original Farmers Market
A sampler of lOriginal Farmers Market treats from Moishe’s Patsy D’Amore’s Pizza and Fritzi Coop.

Bennett’s Old Fashioned Ice Cream has to be tried to be believed. This “Choffee Choffee” is about the best ice cream I have every eaten and this is a food that I once wished was all we ate for every meal. Proof that I am not alone are the cascades of Blue Ribbons all over the shop.

One of the last of a vanishing tradition, Scott Bennett and his staff make their own ice cream from fresh ingredients mixed on the spot. You can watch the process through Bennett’s kitchen window. The flavors are true and put to good use in inventive ways, such as Scott’s cabernet sauvignon sorbet or his pumpkin ice cream. Click here to learn about Scott Bennett, owner of Bennett’s Ice Cream.

Bennett’s old-fashioned ice cream, this flavor one of the best in the world I’ve ever had

For those of us who visit Los Angeles attractions “when we have out of town guests,” this is yet another lesson in enjoying what the city has to offer. It is as refreshing as any vacation could be.

Barbara Hansen and I were invited to visit Olvera Street with a LocalFoodeater and his daughter for her school project on Los Angeles Historical sites (and I had suggested nine other places ahead of it, and then we loved it as though for the first time because we stopped at all the museu

Original Farmers Market, 6333 W. 3rd St., Los Angeles, CA 90036, 323-933-9211 (toll free: 866-993-9211 ). Hours: Sunday-Thursday, 10 AM-8 PM, Friday-Saturday, 10 AM-9 PM.

El Granjero Cantina: “The Farmer” Refined and Still Fun at Original Farmer’s Market

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(Gerry Furth-Sides) El Granjero translates into “The Farmer.” In Spanish: “Persona que posee una granja o trabaja en una granja cuidando de los animales y de los productos del campo.” So its perfect in its new location at the Original Farmers Market in Los Angeles. It is as welcoming as any country home could ever be, with fresh food right in the kitchen.

The location near the open-air food market stalls, adds a festive air with inviting indoor-outdoor seating and great patio for people watching. But they had me at the service, absolutely seamless from from the phone call ahead of time. The food and spirits reinforced all of this.

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El Granjero Cantina’s, Manager Grace Etchegoyen, makes every guest welcome from the first phone call. This is legendary Chef Neal Fraser’s daughter!

Executive Chef Sklar‘s menu features regional Mexican flavors. She takes care to use seasonal and fresh ingredients in each dish.

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Executive Chef Jenni Sklar polishes offer dining experience with a “Dulce Sundae”, a surprisingly substantial and delicious at El Granjero Cantina at the Original Farmers Market

El Granjero offers a daily men of Chef Sklar’s Tacos, Dorados,Vegan Tacos, Salads, Bowls, Burritos, Quesadillas.On the list is also a selection of Antojitos (Snacks) including Guacamole, Fiesta Nachos, Savory Plantains and Pork Belly. Ensaladas (Salad) include Caesar and Taco Salad so that there really is something to choose from for every visitor.  

A contemporary spread of dishes at El Granjero Cantina (Photo courtesy of El Granjero Cantina)

The bar is well-stocked. Tequila, Mezcal, Top Shelf Margaritas, Sangria, Specialty Cocktails and Cerveza, and even Mocktails. The fresh-from-the-fryer crispy chips and salsa add so much to the experience can be a challenge not to make a meal of them.

Refreshing fruit, flower veggie drinks with raspberry, cucumber at El Granjero Cantina
Classic and Pomegranate Margaritas coming right up at El Granjero Cantina
El Granjero Cantina has a large selection of Tequila and Mezcal,and offers flights. Here is a half shot of the unusual, herby Agua Del Sol Tobaisiche
Anton our server knew exactly how to highlight and help us choose exactly the right dishes
Crispy Pork Belly – the clear winner! With manzano chile aioli, pickled red onions, tomatillo and cilantro at El Granjero Cantina at the Original Farmers Market

 

El Granjero Cantina’s QUESO ($18) Quesadillas with a protein of steak add. Served with a fresh salad and a ball of soft cheese
Lobster tacos with black beans at El Granjero Cantina

Desserts are classic at El Granjero. Carmalized Plantains ($10) and a Bunelo Sundae ($10). Chef Sklar’s version is surprisingly substantial enough to share, freshly made and delicious! Here she is with it.

A buñuelo is a fried dough fritter found in Spain, Latin America, Israel, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and other parts of Asia and North Africa.

Delicious “Dulce Sundae”, ice cream atop a buñelo, surprisingly substantial at El Granjero Cantina

El Granjero Cantina, The Original Farmers MarketAddress: 6333 W 3rd St, Los Angeles, CA 90036, Phone: (323) 879-9324. For Hours, menu and more details:www. cantinala.com.

Tried These Quirky 2018 Trends Going Mainstream in 2019?

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(Gerry Furth-Sides) Even foods known to be healthy and delicious since ancient times need to be renewed and improved these days.   We spotted trends in 2018 that we predict will become mainstream. They range from beautifully colored foods being used to describe clothing, foods used as party floral decoration and bouquets, to ancient, classic foods that once required lengthy preparation or shopping time are now boxed and ready to be popped into the pot or oven.

Cabbage flowers, a rustic but exquisite “new” winter version of duller kale decorations

A winter flower arrangement with the fresh cabbage leaves left after the outer leaves dried up!

(1) Using food to describe the color of clothes.  I’ve purchased “burgundy” and “grape” colored clothes  but this mulled wine milkshake color silk shirt mixes it all up.  Below is the “milkshake meadow” color choice that says it all.   We were startled to see it on a competitor in a recent holiday  “Great American Baking Show” this past season!

“Mulled wine milkshake” colored silk shirt.

“Milkshake Meadow”

Competitor Amanda Nguyen on The Great American Baking Show in a Milkshake Meadow silk shirt (photo by ABC/Mark Bourdillion)

(2) Bone broth coffee?  Once Bone broth at OSSO GOOD made the transition from clear chicken and beef to veggie additions, owner-founder Meredith Cochran let her imagination run wild. So OSSO GOOD’s new brick and mortar location now offers bone broth in this eccentric grande-size drink packed with caffeine, as well as in waffles (that taste richer because the broth replaces water in the recipe).   It was already the star of her sippable soups that include a spectacular carrot with Thai seasonings and Super-green.   Bone broth is jam-packed with natural anti-inflammatories, healing amino acids, minerals, and compounds like collagen and hyaluronic acid that add richness to the soups without disturbing the flavors.   But the huge cup of delicious cold brew coffee had sooo much caffeine power we were wired in minutes.  Wonder what it would be like in an espresso?

(3) Shrink-wrapped, boxed main meals.   We prepared this mouth-watering French lentil, sweet onion and kohlrabi dish, with ingredients from Melissa’ Produce and Trader Joe bits of bacon ends in under 15 minutes!  It otherwise would have taken hours on the stove to cook the beans alone.  Every plate of the tender lentils was cleaned and ready for seconds in a short time. This is our new “go-to” dish.

Melissa’s French lentil stew prepared with Diamotech.

(4)  Rollins Greens Millet Tots, newest boxed version of tater tots “that are not potatoes” were conceived as a whole grain alternative to that American comfort food staple,  Tater Tots.  White potatoes contribute to diabetes and currently 30 million Americans suffer from the disease.  But not to worry.  There are sweet potatoes in the crispy bites with the tender center.  The gluten-free, vegan, non-gmo and soy-free Millet Tots contain no binders, fillers, or additives. Higher in protein and fiber than white potatoes, Millet Tots were created as an alternative to the roughly 70 million pounds of white potato Tater Tots annually consumed for nostalgic reasons (our family ate them once in a while) even though they are high in fat, sugar, and calories.  They were a natural convenience product developed after WWII with a history of the white potato being an inexpensive American comfort food staple since the 1800’s.   The “Millet Tots” are sold nationwide in more than 1,000 retailers. “We plan to debut other American comfort foods with a healthy twist in 2019,” says Lindsey Cunningham,  Co-Founder and CEO of RollinGreens.

RollinGreens, founded in 1980 by the Cunningham family, served as Boulder’s first organic and local food truck and catering service. In 2011, the company was successfully relaunched by the youngest Cunningham son Ryan and his wife Lindsey.  By 2015 the Cunninghams wanted to reach more consumers and retired the food truck to create their products from family recipes.   Please visit www.rollingreens.com for more information.

(5) The Original Farmers Market has been Los Angeles’ favorite gathering place since 1934.   In its earliest days, Hancock Park matrons had their cooks come and shop the market for fresh produce.   Most recently, delivery companies are known to deliver a single donut (Yes!  From Almondine) when the craving hits.  Now it is possible to shop “curated” produce from the more than 100 grocers, retailers and restaurants at the Original Farmers Market. Shoppers can also speak directly to the merchants.  New Mercato, the online ordering and same day delivery service  for independent Original Farmers Market grocers, now delivers from 11 quality grocers and merchants in The Original Farmers Market with Market favorites hand-selected by artisan grocers for one low fee.

Shops at The Original Farmers Market available on Mercato.com include:

Shoppers simply enter their zip code to browse through thousands of food products in every category online from their favorite local grocers and stores. Customers are also able to communicate directly with merchants and rate their experience.    For more information visit www.farmersmarketla.com.    Mercato offers same-day delivery of high-quality groceries and specialty foods from more than 500 leading independently-owned stores across the country.  Visit Mercato.com

First Official LA Buca di Beppo in Historic Original Farmers Market

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(Gerry Furth-Sides)  The first Buca di Beppo in LA is inside the Original Farmers Market with easy access from the stalls and parking lot.  I know Buca di Beppo originated and are still going strong in the LA ‘burbs of Pasadena, Redondo Beach, and Claremont because I arranged all the opening parties which deserve defining as “rollicking.”  But this is the first official one inside of LA and under new ownership.//www2.farmersmarketla.com/merchants/104/Buca-di-Beppo

The service is friendly and impersonal- not like the early days when a team of exuberant “paisans” ran the show.  The effort seems to have been transferred to the excellent food. For details, please see: //www.bucadibeppo.com/menu/

Chicken Saltimbocca

Chicken Saltimbocca topped with prosciutto & sage served with artichoke hearts, lemon, capers & lemon butter sauce.

Staying true to its southern Italian roots, dishes include my favorite (at one time off-the-menu) Pizza Arriabiata and Caesar Salad.  The thin-crust pie is carpeted with spicy Italian sausage, pepperoni, caramelized red onions, Gorgonzola, mozzarella, provolone & our authentic pizza sauce.  Excellent.

Pizza Arriabiata & Caesar Salad

The cannolis did not disappoint.  The pair is dense and crunchy enough outside and filled with a creamy cheese inside.cannolis But I miss the old tiramisu heaped in a soup bowl,  heavy on the rum, mascarpone and espresso, and light on the lady fingers. The current version is more of a muddle topped with cocoa & crumbled hazelnut biscotti.

tiramisu

The new “star” seems to be an oversized sundae.

Buca’s excellent Spaghetti with Meatballs is still on the menu.

Buca’s

All dishes are served family style.

The chef was enthusiastic and coined the term, “meatballs as big your head.” It is now more of a t-shirt slogan.


 

Buca di Beppo translates into “Cave of Johnny.” and how many times did I explain this when I happily did the opening parties when they first landed in Los Angeles?  I was thrilled after questioning how the rollicking concept would go in “sophisticated LA” after experiencing it at their successful San Francisco and Seattle locations.

It went just fine, thank you very much, or “Grazi,” in Italian, just as the restroom recorded language lessons instructed.  It was all in the spirit of good food and good fun.  So much fun that the music track was timed to play each song three times — the first for fun, the second for recognition, and the third, for an annoying signal to leave!

 

Everyone recognizes Sophia Loren, maybe not from an early American film role with Alan Ladd

Not one of the staff recognized the first CEO’s wife, Connie Micatrotto, an inside joke. Miss you, Micatrottos!

The idea of the Buca di Beppo chain out of the Midwest was to copy the low ceilings of early Italian apartment basement restaurants.

 

The remodeled Original Farmers Market location, holding approximately 200 patrons, was previously home to Planet Dailies L.A. and has regular height ceilings. The patio is the most fun now.

The location includes a cozy but upbeat outdoor second-floor dining patio, private rooms for larger group events, and a bar.

High School graduation celebration to these two now at UCLA!

dinner party

A high school graduation – perfect setting

Gone is the over-the-top “secret” pope’s table.  It is now more of a cipher at the end of the open dining room.

Still available, if you ask and remind the staff, is the candelabra birthday salutation.  I dreaded when I saw it coming toward me as a Redondo Beach location surprise — but it was my turn, I love it.  It is so much fun!

 

Original Farmer’s Market, 6333 W. 3rd St. Los Angeles, Third and Fairfax, Los Angeles, Ca 90036

CALL: (323) 370-6560WWW.BUCADIBEPPO.COM

New Menu from a Legendary Kitchen at Electric Karma

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(Gerry Furth-Sides) The minute you walk into the protected front entryway of Electric Karma, you know you are a special guest, away from scorching or nippy weather outdoors.  Inside it is always the perfect temperature.

Owner Paramijit Singh (shown above) is equally at home in the kitchen or the dining room at his restaurant, Electric Karma.  He and brother, Lakhvir “Lucky” opened the 80-seat upscale-casual place a dozen years ago.     “Pamma” created the menu and also designed the inviting, interior of the large restaurant with his wife.

You could call the chef-owner Parmitjit “Pamma” Singh a “second generation Indian chef.”  Singh learned from the best –  their mom who cooked at home.  Pamma also holds the highest pedigree for Indian cooking in Los Angeles, working first in Neela Panisse’s famous Bombay Cafe  Kitchen.

Casual, upscale, Electric Karma prides itself on its authentic Punjabi style cuisine from Northern India, including vegan and vegetarian dishes.  Pamma and Lucky oversaw the kitchen themselves when they opened to make sure their family recipes were prepared perfectly. Pamma is happy to adjust even the long list of combinations that includes tempting naans,  soups, salads, appetizers, tandoori oven dishes and special party foods.

The result: a loyal neighborhood and destination diner following.  And Electric Karma is a short distance from the Original Farmers Market and The Grove on a lively, walking street.

Colorful décor rich primary colors enhance the atmosphere, inviting day or evening.  A covered, intimate outdoor dining area with low table dining seats up to 30 guests.

The lively bar area boasts a long beer and wine menu, including beer from India.  Non-alcoholic drinks are plentiful; the sweet mango sangria is popular year round.  The bartender is happy to help you find a wine that you like to go best with your food and palate — offering tastes of several from which to choose.

Hot Flour naan, the traditional Indian bread of white flour and water made magical in a tandoor oven takes on many forms.  At Electric Karma naan is a house specialty and so there is Plain Naan and Garlic Naan, Onion, Olive, Chicken, Lamb Naan plus Kabuli (sprinkled with coconut and cherries) and Kashmiri Naan sprinkled with sesame seed.

The House specialty is stuffed with mozzarella and sprinkled with cooked onion, shown below.  The unique mozzarella cheese seasoning is fenugreek and chaat masala.  Piping hot and cloud-like when it comes from the oven at its best, it is the perfect starter or complement to wine or main dishes.  

The signature Electric Karma’s Chicken Tiki Masala is commonly found in most Indian Restaurants.  This dish is different because the recipe with intense flavors is direct from the Singh kitchen at home. The sauce is prepared with garlic, onion, ginger, tomato, cream and turmeric, cumin and coriander spices. It is served with basmati rice.

Tandoori shrimp and Fish feature Tiger Prawns in a marinated sauce.  Even arriving from the oven, the shrimp is moist and tender.

Prawns

Other impressive dishes to order include Nirvana Chicken in a coconut sauce with lemongrass, Lamb Korma cooked in a curry sauce with cashew nuts and almonds and a list of fish dishes

Nirvana Chicken

and  Green Chicken Tikka colored with basil, mint, and cilantro.  The tomato-saffron sauce for chicken makhni is prepared for dairy-free customers without yogurt.

Green Chicken Tikka

House-made mango, ginger, and pistachio ice cream end a meal on a smooth, light note.

ice creamWhen we got home with our leftovers, we found them thoughtfully wrapped and labeled – with a little container of fresh pistachios as an added treat.  It shows the care and concern of the staff.

For details and a full menu of Electric Karma, please see //www.electrickarma.com, 8222 1/2 West Third Street, Los Angeles, CA  90048, (323) 653-2121.

 

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