Monday, July 27, 2009

A Delicious Evening at AltaMed's Fourth Annual East LA Meets Napa Event

AltaMed's East LA Meets Napa Event

In early July, thanks to AltaMed, I received a press pass to attend their Fourth Annual East LA Meets Napa Event. For the past 35 years, the goal of AltaMed Health Services has been to provide quality health care for uninsured minorities and economically disadvantaged communities. Annually, they provide community access to both medical and dental clinics, senior services, youth programs and much more to more than 48,000 families. Ticket sales for this annual event goes toward the support of these AltaMed services. To learn more about what they do and what they offer, please visit their website at www.altamed.org.

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AltaMed's East LA Meets Napa Event

As for the East LA Meets Napa, it was a delicious opportunity to sample the Latin cuisine of a variety of Los Angeles-based restaurants as well as wine from Latino-owned or –operated Napa wineries all at the beautiful and historic Union Station.

AltaMed's East LA Meets Napa Event

Next to each food station was a matching wine station, which allowed you to pair your food and wine as you made your way throughout the event. I'm actually not much of a wine drinker, so it was all about the food for me and amazingly enough, I was able to hit at least 18 of the restaurants out of 20+ that were present. The great thing about East LA Meets Napa is that I was able to either sample the food from restaurants that I've heard about, but had yet to visit or from restaurants that I wouldn't have heard of, if it wasn't for this event.

AltaMed's East LA Meets Napa Event

Out of those 18, I had a few favorites, starting with the Short Rib with Chile Negro and Nopales Salad from Teresita's Restaurant. The meat was tender and that chile negro sauce was intensely flavored and when paired with the spicy nopales salad, I felt like my tastebuds were having a party with every bite. I've heard good things about Teresita's and after that dish, it's definitely time for a visit.

AltaMed's East LA Meets Napa Event

Birrieria Chalio wasn't on my radar, but now it definitely is. Their lamb, simply topped with cilantro and onions and sitting in its own juices, was something I could have easily had seconds or even thirds of.

AltaMed's East LA Meets Napa Event
AltaMed's East LA Meets Napa Event

One of the things I appreciated is when a restaurant actually cooked some of their food onsite and that's what Hacienda San Isidro Grill did with their Huitlacoche and Squash Blossom Quesadilla. What was even cooler is that they brought in an ingredient that stayed true to the Latin palate, even if it was something that is still unfamiliar to many non-Latinos. I'm talking specifically about the huitalacoche, which is basically a corn fungus. Kudos to them.

AltaMed's East LA Meets Napa Event
AltaMed's East LA Meets Napa Event

Seta, a Whittier restaurant, was definitely an interesting restaurant to be part of this event. They seemed more fine dining to me than necessarily an "East LA-ish" kind of restaurant, but they had my favorite dish of the entire event. Their Short Rib on Gorgonzola Polenta with a Sage and Cabernet Reduction was simply heavenly.

AltaMed's East LA Meets Napa Event
AltaMed's East LA Meets Napa Event

From Seta, it was a quick hop to La Monarca Bakery where I enjoyed their Chorizo Empanada while their Chicken Empanada was just okay. In both cases, the empanadas were light, flaky and buttery. It was like biting into a delicate pastry.

AltaMed's East LA Meets Napa Event
AltaMed's East LA Meets Napa Event

One of the prettiest dishes of the night came from Rivera Restaurant. They served tortillas with edible flowers pressed inside of the masa and was topped with a very flavorable salsa verde.

AltaMed's East LA Meets Napa Event
AltaMed's East LA Meets Napa Event

Towards the end of the evening, I definitely have to mention the corn flan from La Casita Mexicana. It was beautifully caramelized and had a slight dense texture that I enjoyed, but the addition of the corn kernels really added a nice overall sweetness to this dessert.

AltaMed's East LA Meets Napa Event

My final dish of this food marathon was the Pork with Chile Verde Mole from Cook's Tortas. Simply, I have to say "Wow!" The pork was tender and juicy and that mole sauce was sheer perfection. Now that I think of it, this was my favorite food of the whole event with Seta's Grilled Short Rib sliding into 2nd place.

AltaMed's East LA Meets Napa Event

Overall, AltaMed's Fourth Annual East LA Meets Napa was definitely a fun evening and if you are a lover of Latin cusine and wine, this is one event you should look out for in 2010!

AltaMed's East LA Meets Napa Event

To see all the photos, go to:
http://www.flickr.com/photos/la_addict/sets/72157621564791374/

For more info on AltaMed, go to:
http://www.altamed.org/



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Sunday, July 26, 2009

Sunday BBQ at Bludso's BBQ

Sunday BBQ Party at Bludso's BBQ

When it comes to classic American BBQ food that includes ribs, brisket, smoked sausages and such, I have to confess that most of my experiences have been at chain restaurants, except for one memorable quickie dinner at Hungry Al's BBQ in West Covina. It's not that I don't enjoy indulging the carnivorous side of me, but with my love of ethnic cuisine, that's generally where I end up spending my dining dollars towards.

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Sunday BBQ Party at Bludso's BBQ

Then Robert, who's an Assistant Organizer for my dining group, set up a Sunday BBQ at Bludso's BBQ in Compton and after experiencing their food, all I could say was "Thank goodness I'm a carnivore." When we arrived, one of the first things I saw was a deep fried turkey being pulled out of a fryer. Crispy skin and juicy turkey meat! What a great precursor to what would turn out to be quite a BBQ feast.

Sunday BBQ Party at Bludso's BBQ
Sunday BBQ Party at Bludso's BBQ

In fact, my carnivorous self was also able to taste quite a variety of Bludso's meaty offerings, starting with their beef and chicken hot links. Unfortunately, these were just okay. It lacked something. A firmer texture? More flavor?

Sunday BBQ Party at Bludso's BBQ

The pulled pork was tender with a nice smoky flavor to it.

Sunday BBQ Party at Bludso's BBQ

When it came to the tri-tip, in truth, it wasn't very memorable, but in a way that's good, right? I always remember when I don't like something.

Sunday BBQ Party at Bludso's BBQ

I enjoyed the crispy skin of the chicken, but it was dry and needed just a little more seasoning, but dip it into Bludso's spicy bbq sauce and you're good to go.

Sunday BBQ Party at Bludso's BBQ

But what really did it for me was their ribs. Pork or beef, it didn't matter, because both were juicy, meaty, smoky and had a wonderful seasoned crust that was tasty to bite into.

Sunday BBQ Party at Bludso's BBQ
Sunday BBQ Party at Bludso's BBQ

When it came to the sides, I was blown away. My absolute favorite was the collard greens. Generally, you hear about collard greens being cooked with pork, but these were cooked with turkey and the flavor was amazing. I could have eaten a whole bowl of those greens and called it a night.

Sunday BBQ Party at Bludso's BBQ

I also enjoyed the corn bread, which had a nice texture, as well as the beans which had a smoky sweetness that was appealing. The mac and cheese was a little dry on the surface, but got creamier as you spooned your way towards the middle.

Sunday BBQ Party at Bludso's BBQ
Sunday BBQ Party at Bludso's BBQ
Sunday BBQ Party at Bludso's BBQ

As for dessert, they have a few to choose from, but my recommendation is to order either their housemade Red Velvet Cake or their Banana Pudding. The Red Velvet Cake had a lovely moistness to it and for me, that Banana Pudding was simply unforgettable.

Sunday BBQ Party at Bludso's BBQ
Sunday BBQ Party at Bludso's BBQ

Overall, this one meal really had me seeing American BBQ in a different light and I look forward to going on more culinary journeys exploring this cuisine.

To see all the pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157620989362675/

Bludso's BBQ
811 S. Long Beach Blvd.
Compton, CA 90221
(310) 637-1342


Bludso's BBQ on Urbanspoon

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Tuesday, July 21, 2009

Project by Project Hosts Seventh Annual Tasting Benefit - Plate by Plate

PLATE BY PLATE
Hosted by Project by Project to Benefit the Asian Pacific Islander Small Business Program (API SBP)

On Saturday, August 1, 2009, from 7:00 pm to 10:00 pm, Project by Project will be hosting the Seventh Annual Tasting Benefit called Plate by Plate in Los Angeles, California. All net proceeds from the admission and auction purchases of the event will benefit the Asian Pacific Islander Small Business Program to help the organization strengthen its foundation and mission to assist the development of Asian and Pacific Islander small and micro businesses in Los Angeles, especially those of low income immigrants of Chinese, Korean, Japanese, Thai, and Filipino communities.

Over 30 chefs from many of the Southland's finest New American, international, and fusion restaurants join with exceptional vintners, brewers, and distillers from around the world to bring attendees a midsummer night's dream of savory and mouth-watering food and fun. While having the fill of delicious drinks, divine dishes, and delectable desserts, guests will find celebrities in attendance and will be able to take in the live entertainment on stage. There is also a stellar silent auction for attendees to bid on the unique experiences from exclusive cooking lesson, special dining package, airline tickets to chic products. For the consummate experience, upgrade to a VIP ticket and enjoy access to a private area and reception featuring exclusive tastings and entertainment.

Featured Restaurants:

Mo-Chica
BottleRock Downtown
XIV by Michael Mina
Mendocino Farms and Scoops.
Cicada
Roy's
Katsuya
Bon Appetit at the Getty Center,
Wabi-Sabi
Citizen Smith
Michael Cordon Bleu
Jamaica's Cakes
The Bazaar by Jose Andres
Bashan,
Michel Cordon Bleu
Sno:LA Yogurt
XOORO
Vanille de Patisserie
Sweet Temptation Co
Good Girl Dinette
Park on 6th and many more.

Plate by Plate
Saturday, August 1 , 2009 from 7-9 pm
Wallis Annenberg Building at the California Science Center
700 State Drive
Los Angeles, CA 90037

Tickets can be purchased for Plate by Plate by clicking here!

Monday, July 06, 2009

Hungry For More at Hungry Al's BBQ

Dinner at Hungry Al's BBQ

I always seem to tell this same story, but when it's true I just have to go with it. It starts with me saying "I've been driving by this place for years and finally decided to check it." Sometimes that statement changes to "I've known about this place for a while and finally decided to eat there." For this posting, the place in question is Hungry Al's BBQ in West Covina.

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Dinner at Hungry Al's BBQ

It's a small place and not much in the way of ambiance, and yes, I've driven by it many a time, but always always wondered about the food. The clincher for me was when I was at a local concert and heard the people seated in front of me talking about how Hungry Al's has a smoker in the back of the restaurant. A BBQ restaurant that has its own smoker is definitely worth checking out plus I heard nothing but praise from all my eavesdropping.

After finishing up with errands one evening, I decided that it was finally time to stop driving by, pull into the parking lot and find out what Hungry Al's BBQ is all about. I walked in and ordered the Beef Rib Dinner and you get a choice of either a regular or spicy bbq sauce. Spicy was definitely my choice. With the dinner, you also get to choose 2 from 3 side dish options. I went for the bbq beans and potato salad.

Dinner at Hungry Al's BBQ

Taking that first bite out of that beef rib had me almost kicking myself. What in the heck took me so long? The meat was tender with a smoky-sweet-heat. It was just really delicious.

Dinner at Hungry Al's BBQ

When it came to the bbq beans and the potato salad, I thought that both were tasty, if not spectacular. I also ordered a side of collard greens that was cooked well, but needed just a bit more seasoning.

Dinner at Hungry Al's BBQ

Dinner at Hungry Al's BBQ

Overall, Hungry Al's BBQ may be small, but so far, their BBQ Beef Ribs are mighty in flavor. I'm definitely looking forward to tasting more of their meaty menu.

Hungry Al's BBQ
116 N Vincent Ave
West Covina, CA 91790-2205
(626) 967-6998


Hungry Al's Bar B Que on Urbanspoon

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Taco Bell: Bloggers, Headquarters Visit, History, Volcano Menu and More

Taco Bell Blogger Event

In late May, I got invited by Taco Bell along with other food bloggers for a behind the scenes look at a company that along with the McDonald's Brothers, started in Downey in the 1960's. 47 years later, it's still going strong. Our visit was hosted by Deborah Bell, Lauren Lloyd and Will Bortz and while the primary goal was for us to preview their expanded Volcano Menu, what fascinated me more is how this company got its start and that's where I want to start my post.

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Taco Bell Blogger Event

Our visit at the Taco Bell Headquarters really began in the lobby where the company history was literally on display. On one of the large side walls, there were light boards that showed the Taco Bell company time line. Each board represented a certain period and included dates, information, photos and even samples of the food packaging as well as plastic mockups of the food itself for that particular era.

Taco Bell Blogger Event:  Lobby

Taco Bell Blogger Event:  Lobby

That timeline was pretty helpful, but it wasn't until I read the Taco Titan, the biography of Taco Bell Founder, Glen Bell, that I developed a better appreciation of what a dynamic man he was and how much influence he really had on the fast food scene in Southern California. Before I talk about the Volcano menu and what I saw, did and tasted while we are at the Taco Bell Headquarters, I wanted to give you a peek into the early history of Glen Bell and what it took for him to start Taco Bell.

1947-1949:
  • Influenced by the MacDonald Brother's success, Glen Bell opens Bell's Hamburgers and Hot Dogs at the age of 24 in San Bernardino County.

  • Built from the ground up by Glenn and his best friend, Neal Baker, even though they had no construction experience, Bell's Hamburger is considered to be one of the first walk-up, take-out restaurants in existence. Even the MacDonald Brothers Drive-In at the time was built around car hop service.

  • Giving into pressure from his wife to get a 9 to 5 job, Glenn sold Bell's Hamburgers to his sister's in-laws.
Taco Bell Blogger Event:  Lobby

1950-1952:
  • Best friend, Neal Baker and Glenn Bell, open competing burger stands. Baker Burgers are still around today.

  • Bell builds a second restaurant and eventually sells that smaller burger stand to finance yet another restaurant.

  • Worried about the saturation of burger stands in San Bernadino, Glen explores the idea of selling a different product.

  • Inspired by soft tacos sold at Mexican restaurants, Glen comes up with the idea of a crispy taco that could be made and sold assembly-line style.

  • Introduces his "fast service" Mexican food at his second restaurant with much success.

  • Divorces first wife and to ensure the security of his son, Glen gives the two restaurants to his wife.
1953-1956
  • Glen moves to Barstow and opens up two more restaurants and sells both tacos and hamburgers. Soon tacos outsold the hamburgers.

  • With the success of the tacos, Glen contemplated opening up a Mexican only fast-food restaurant.

  • Partnered with Al McDonald (no relation to the McDonald Brothers) to open up Taco Tia.

  • Hired Ed Hackbarth to oversee Bell's Hamburgers in Barstow, which he turned into a second Taco Tia location after the success of the first one. The Barstow location still sold burgers along with tacos with the addition of tostadas.

  • Ed went on to become the founder of Del Taco.

  • Neal Baker of Baker Burgers also added Mexican food to his American menu, which is still prevalent today.

  • After opening two more Taco Tia locations as well as selling one franchise, Al wasn't comfortable with expanding, so Glenn sold his share of the partnership to Al and moved to Los Angeles with his family.
Taco Bell Blogger Event:  Lobby

1957-1961
  • Glen opens Taco Tia location on Colorado Boulevard in Pasadena, but it wasn't profitable.

  • Celebrity partnership with football players, Charley Toogood and Harland Svare as well as Phil Crosby, son of Bing Crosby, resulted in a new chain of restaurants called El Taco, with the first location opening in Long Beach.

  • Hired and then eventually fired due to a consultant's recommendation, John Galardi to run the restaurant commissary. John eventually got hired to work for Baker Burgers and with the help of both Glen and Neal Baker, he founded Der Wienerschnitzel.

  • Wishing to be independent and go out on his own, Glen eventually sold his interest in El Taco to his partners for what he put in, which was $10,000.00
1962-1964
  • Glen started the Taco Bell chain with a $4,000 investment and the first Taco Bell opened in Downey, CA.

  • By 1965, Glen owned 15 Taco Bells and in that same year, he sold the first Taco Bell franchise to Kermitt Bekke, who opened a Taco Bell in Torrance, CA.
Taco Bell Blogger Event:  Lobby
Taco Bell Blogger Event:  Lobby

Inside the Large Presentation Lab which included a Taco Bell kitchen, we were greeted by Kat, the Volcano Menu Product Manager and Meghan, who handled Food Innovations. The discussion started with a couple of points about spicy food in general.
  • Research had indicated a trend more towards spicy foods, but that consumers didn't want spiciness sacrificed for flavor or flavor sacrificed for spiciness. A balance needed to be reached.
  • Fast food is not perceived as spicy.
Taco Bell Blogger Event: Large Presentation Lab

Taco Bell Blogger Event: Large Presentation Lab

Taco Bell Blogger Event: Large Presentation Lab

The Volcano Taco which had launched initially on 05/18/2008 was quite successful with Taco Bell customers. Its key component was the Lava Sauce, which on the heat scale has 800 Scoville Heat Units. If you taste the Lava Sauce on its own, the heat will definitely hit your tastebuds. One thing to note about the Volcano Taco is that the red taco shell is red primarily to give you the visual cue that you will be eating a spicy food. Its redness is due to food coloring.

Taco Bell Blogger Event: Large Presentation Lab

Taco Bell Blogger Event: Large Presentation Lab

With the success of the Volcano Taco, it was decided to introduce it back to the Taco Bell menu and this time with the addition of the Volcano Burrito. There was also talk about a third Volcano menu item coming in August, so you'll have to stay tuned for that. As for the Volcano Burrito, that is definitely a meal in itself. The ingredients consist of double the beef, double the lava sauce, Mexican rice, sour cream, red tortilla strips and wrapped in a 12 inch tortilla. Depending on your appetite or you could share with a friend, you could even order the Volcano Box and get a regular taco, a Volcano taco, a Volcano burrito, churros and a drink. Bon appetit!

Taco Bell Blogger Event: Large Presentation Lab

Taco Bell Blogger Event: Large Presentation Lab

Other interesting Taco Bell info include:
  • 70% of their business is due to drive thru customers.
  • Their Frutista Freeze drink line is modeled after the Mexican raspado. We sampled the Pina Colada Frutista, which is topped with pineapple.
  • The original, in-house name for their Crunchwrap was the Origami Tostado.
  • The calorie-conscious Fresco Menu features food where the cheese and sauces have been replaced by pico de gallo.
  • Employees are sent a daily email inviting them for a free lunch and feedback on new products that are being tested in their test kitchen.
Taco Bell Blogger Event: Large Presentation Lab

Taco Bell

After the Volcano presentation, we were invited to go into the kitchen to try out some of the appliances, the kitchen tools and make our own food. One new addition is what they referred to as the Taco Tower where you could heat tortillas without frying them in 10 seconds, 5 seconds on each side.

Taco Bell Blogger Event: Large Presentation Lab

Taco Bell Blogger Event: Large Presentation Lab

Taco Bell Blogger Event: Large Presentation Lab

What was interesting was the kitchen tools themselves. They were all manufactured to handle specific measurements of food, whether it's a spoonful of exactly 1.5 ounces of product a one once squirt of sauce from a squirt bottle or pump. It's almost no think food preparation. As long as you know what the exact measurements are for each food, you're good. By the way, I did a soft taco with deep fried potatoes, cheese, red tortilla chips, pico de gallo, cheese and hot sauce.

Taco Bell Blogger Event: Large Presentation Lab

Taco Bell Blogger Event: Large Presentation Lab

Taco Bell Blogger Event: Large Presentation Lab

Throughout our time there, we were allowed to ask questions. One question I had was that would they ever consider a Mexican sandwich like a torta as an addition to their menu. The reply was that they're always trying new things and that a torta has been considered; however, there are a lot of factors going into introducing new products. Namely, is it a product that can be accepted nationally (e.g. Middle America) and also is it a food that can be prepared fast and in an assembly line. Testing the market is why they do Limited Time Only (LTOs) menu items to see if something could sell on a more permanent basis. Apparently, they do 25-30 LTOs a year. That's how the Volcano Taco got its start, after all.

My time at the Taco Bell Headquarters was fun and interesting. While I'm not a Taco Bell regular, I can truly appreciate how one man's single vision and determination created a fast food taco empire. I can also appreciate the hard work, testing and marketing that goes into launching a new product, from the food scientists all the way to the marketing department. So thanks Taco Bell for this informative behind-the-scenes look at your company. I definitely learned a lot.

Taco Bell Blogger Event: Large Presentation Lab

Check out the other food bloggers in attendance below:

Endless Simmer
Epic Portions
Fast Food News
Food Beast
Grub Grade
Scott Roberts
So Good

By the way, as a promotion for their Why Pay More Value Menu, there is a Taco Bell Taco Truck doing a round trip from LA to St. Louis and back and will be giving away free tacos at stops along the way. To see where they are heading next, you can follow them on Twitter at @TacoBellTruck.

To see all the photos, go to:
http://www.flickr.com/photos/la_addict/sets/72157619623731939/




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