Ghanaian and Belizean Food Adventure at Nana & Naa and Little Belize

Ever since I had read Man Bites World's post on his Ghanaian dining experience at Nana & Naa, I've been wanting to check out his delicious find and with Saaris, a Nigerian restaurant close by, some foodie friends and I thought we'd do a back to back African dining day of it. As you can probably tell from the title of this blog entry, the best laid plans of mice and men, etc., etc., but I'll have to get into that later.

When it comes to African food, let alone Ghanaian food, I hadn't a clue. Other than reading Man Bites World's post, I didn't do any other additional research, before going on this culinary jaunt. Sometimes, there's something to be said for just experiencing without having to think too much about the ins and outs or ups and downs about the food you're going to partake in; however, if you'd like to learn more about Ghanaian food, you can click here and click here and even here for more info.

However, I didn't go completely uninformed about how things worked at Nana & Naa. I already knew that the market was inside the building and the restaurant part which consisted of tables and metal chairs covered by tenting was behind the storefront. I also knew that getting to the back of the restaurant meant walking through the kitchen and what delicious aromas we inhaled as we made our way to the back.

Once we sat down, our waitress asked how we heard about them. Once we mentioned Noah and Man Bites World, their eyes lit up. Given how Noah was so open to their food, I think they knew we'd be the same way. With no set menu, what we ended up ordered consisted of what was cooking in their kitchen and with 5 of us, we were ready to sample it all. In fact, my group ended up sharing 5 dishes and that didn't include the fufu and banku.

Before I get into the food, I have to mention this popular Ghanaian malt drink called Malta Hatuey that we tried. Wow, that drink was thick. One sip felt like it coated the inside of your mouth. It had an interesting flavor. Of course, the malt was there, but it also tasted a little like black licorice. I'm a red vine kind of girl myself, so this isn't a drink I'd get again. I just thought I'd mention it in case any of you would like to experience it for yourself.

As for the food, it's hard for me to pinpoint what spices or herbs were used. The food tasted unlike anything I've ever had before. Nothing I had was spicy, but everything was seasoned well and overall really flavorful. We started with the Deep Fried Tilapia on a Bed of Spinach served with Yam and Egg. The yams were a little bit dry, but the fish, fresh off the frying pan, was nice and crispy. The spinach was definitely mixed with other ingredients and at the time, I was thinking tomatoes and something nutty perhaps, but I wasn't sure. After doing some online research, I'm pretty sure that the spinach that came with the fish is referred to as "Palava Sauce." You can check out variations of this recipe at The Global Gourmet and Home Foods Ghana.

The next dish to arrive was a Tilapia on a Bed of Black-Eyed Peas Served with Plantains and Egg. Again, the fish was crispy. The fried plantains had a nice sweetness to them and those black-eyes beans were hearty, meaty and with a little kick to them. This dish is referred to as Red-Red. Some sources I read referred to the Bean Stew as Red-Red or the plantains themselves as Red-Red. Regardless, this is a dish where the beans and plantains seem to be forever partnered.

Two soups followed soon after the above two dishes along with the banku (fermented corn and cassava dough) and the fufu (cassava), both starchy sides that are used to sop up the soup. One was the Peanut Butter Soup with Tilapia, which is also referred to as Groundnut Soup. I had high expectations for this soup, based purely on my experience with Kare Kare, a Filipino dish I grew up that's also made up of a Peanut Butter Sauce. When I looked down at my bowl, it was seemed more like a tomato soup than anything else. Dipping a piece of fufu in it, I could taste a little bit of the peanut butter, but it was definitely overshadowed by the tomatoes. I actually still enjoyed the soup, but I just felt that it was misnamed.

The second soup was called simply "Light Soup" and came with Beef. While sometimes served as a starter to a meal with fufu, it's also thought to help with those recuperating from illness when spiced appropriately with ginger chili. You can check out a couple of recipes at eHow or this Ghanaian Discussion Board I discovered. "Light" is definitely a good description. It's the kind of soup that would be good to eat if you don't want anything too hearty, but just enough to assuage a little bit of hunger.

Rice and Red Beans with Goat and Cassava Grains was the last dish of our meal. I couldn't find any reference to the Ghanaian name for this dish. One thing I can say is that the rice and red beans tasted similar to what you would expect to get a Southern or Creole restaurant, although the rice in this case seemed more heavily sauced, perhaps tomato-based. I did find out that Cassava Grains are referred to as Gari and are very much a staple of Ghanaian cuisine. Basically, Gari is made from fresh cassava, which is grated with the excess liquid squeezed out. The remaining cassava is then fried with over an open fire, on a broad metal pan that has been greased with a little oil that could be palm oil or other vegetable fat. The resulting product is crunchy, stored easily and than can be eaten with stew or soup or meat or fish.

Overall, I really enjoyed the food. It's not a cuisine I'd eat on a regular basis just because from what we had, the entire meal was very starchy and I like my veggies. However, the flavors were unique and everything tasted good and you can't beat the price. Between the 5 of us, we spent around $12 each for the entire meal.

What we also go out of this meal was a tip from one of the other customers about a Belizean restaurant, not too far from Saaris where we were heading to next. That tip served as well because it turns out Saaris was closed, so instead we decided to check out Little Belize, which was a few blocks away.

Walking into Little Belize, it was interesting to note that there wasn't a whole of seating. There were some booths on two sides of the restaurant and a bar with bar stools. The middle of the restaurant was empty. I think in the evening it turns into a mini night club. Since we had such a big meal at Nana & Naa, we decided to stick with ordering some of their appetizers and considering that they were between $1.00 to $3.00 each, it wasn't that much of a financial hardship.

One thing to mention is that the names of the some of the appetizers were unfamiliar. When we asked the owner to describe them for us, it was easy to see that he took a lot of pride in his country's dishes. As he was describing the appetizers, they seemed similar to other Latin or South American dishes. However, when we compared his description of the "garnarche" to a tostada, we were told nicely, but firmly, that no, the garnache is not a tostada, it's a garnache. Also, the "panade" is not an empanada, it's a panade and so on. To learn more about Belizean food, check out Belizean Journeys.

Anyway, we ended up sharing 4 appetizers and one dessert. The first one we tried was their Chicken Tamal. Wrapped in a banana leaf, the masa itself was moist and the chicken filling had a lot of flavor. Click here to learn more about tamale making the Belizean way.

Then I had my first taste of the garnaches, which were fried corn tortillas with black beans and cheese. Garnaches could also be topped with onions, but they weren't that missed in this case. It's amazing how a food can only have 3 ingredients, but still be absolutely delicious. That definitely speaks to good food preparation and quality ingredients.

Next were the Salbutes, which were flat round circles of fried corn masa with stewed chicken, tomatoes and cheese. I don't know what ingredient was mixed into the masa to give it that orange color. Regardless, it gave that masa a different flavor nuance that was appealing and combined with the rest of the ingredients, 3 to 4 of these can make up a nice tasty light lunch.

The last appetizer we shared were the Panades, what the owner referred to as corn turnovers with a tuna filling. These corn turnovers were made up of cornmeal. If I had a choice between an empanada and a panade, I'd go for the panade. What I liked about it was that just enough cornmeal was used to encase the filling and the cornmeal itself was light and crispy. The tuna filling was moist and with every bite, you got cornmeal and fish.

Our foodie journey ended with Little Belize's Coconut Tarts. After a little reading up, I found out that the dried grated coconut meat, after you mix with water and squeeze out its milk, provides the basis for many Belizean desserts. For our coconut tarts, this grated coconut was more than likely sweetened with sugar and baked in this little mini tart. When it comes to any kind of coconut dessert, the artificial coconut that comes in bags, are definitely not my thing. Once you bit into this tart, it was obvious that only real coconut was used and that's as it should be.

In looking at the menu of Little Belize, I definitely want to make a return visit. They offer a hash fish and egg dish for breakfast that looked interesting as well as weekend specials like Conch Soup and Pigtails and Pea Soup.

Overall, this was a day of true culinary exploration of two unfamiliar cuisines where although I didn't recognize the spices that were used or the names of the dishes themselves, the food really stood out and left me craving more. On that note, it's definitely time for a couple of repeat visits, although maybe not on the same day this time around.

By the way, if I identified any of the dishes incorrectly, please let me know.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157615654519563/

Nana & Naa International Enterprise
4248 W. Century Blvd.
Inglewood, CA 90304
(310) 674-8052

Little Belize
217 Nutwood Avenue
Inglewood, CA 90301
(310) 674-0696
http://www.littlebelizeres.com

Mustard's Cuts the Mustard For the Most Part

I don't normally go for hot dogs, but sometimes I just crave one and finding out that Mustard's, a Chicago-Style hot dog joint was around the corner where I used to work in Long Beach, was a good thing in my book.

I was able to visit Mustard's twice. For my first time out, it was all about their Chili Fire Dog which was in a poppyseed bun with chili and onions and a side of fries. Taking my first bite, I could already taste the quality of the meat. It was moist and there was a snap to it with every bite. I also really appreciated how the hot dog was cut partially half-way. It allowed the chili to lay inside the hot dog as opposed to just on top it. That actually meant more chili in general and considering that the chili was quite flavorful, I was happy to have more. The soft poppyseed bun was also a hit. Overall, it was a great hot dog, except for one thing.

The "fire" was missing. Not to say that there wasn't some heat. There was a little bit of a kick, but not one big enough for it to be appropriately referred to as a "Fire Dog." But then I'm not sure if there's any other term that would be more appropriate. Maybe, "Spicy Dog" would be a better fit. Regardless, I wouldn't necessarily enjoy it more if it was actually spicier, just because the quality of the ingredients spoke for themselves.

For my second visit to Mustard's, I went straight for the Chicago Dog, which is a hot dog on a poppyseed bun with mustard, relish, dill pickle, a slice of tomato, onions and peppers. Given that my palate likes strong flavors, I was really looking forward to taking my first bite. Once I did, it was a big mess. The pickle and tomato were hanging for dear life while the pepper almost came off the bun hanging off my mouth and then the relish got all over my fingers. From start to finish, this Chicago Dog was a chore to eat. At one point, I picked off the pickle spear and pepper and ate them separately and removed the tomato entirely. The hot dog itself was still really good as was the bun.

On paper, I actually thought I'd enjoy this hot dog better than the Chili Fire Dog I had before, but it wasn't the case. I've never had a Chicago Dog before in Chicago, so I'm not sure if what I had was close to the real thing or not. Don't get me wrong. I don't shy away from messy hands-on eating, but if the draw of this Chicago Dog is try and capture as many of the flavors of the ingredients as possible, one bite at at time, it just didn't work out for me. What would have made this hot dog a better eating experience for me is if some of the ingredients were at a smaller scale like the pickle spear and tomato which seemed gargantuan. The pepper was generally okay as it was. With the pickle and tomato scaled in size, the hot dog would have been more enjoyable because I would have had a better chance of tasting everything at one time as opposed to separately.

To end, if I were still working in Long Beach, I would have made more return trips to Mustard's. There were actually other foods I saw on the menu that were typical Chicagoan fare that I would have wanted to try like their Italian Beef Sandwich. I may have even ordered the Chicago Dog again, even if I had to cut the tomato and pickle spear smaller myself. Overall, while execution may not have worked at times, the hot dog on its own was superb. Just give me one of those hot dogs in their wonderful poppyseed bun with just a little mustard and onions and I would have been a happy camper. Sometimes food at its simplest form is just the way to go.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157615749368366/

Mustard's
3387 Atlantic Avenue
Long Beach, CA 90807
(562) 427-6435

Food Porn from the Now Closed Courtyard

With all the eating out I do, I definitely get behind on my blogging about my various dining and restaurant experiences. I think that's a problem that most bloggers experience as well. Such is the case with The Courtyard in West Hollywood, which is now closed. Briefly, I wouldn't say it was a destination restaurant for me, but I still enjoyed my meal there. Even more so, I liked how my pictures came out. While I may not be sharing a review with you, I hope you enjoy some of the food porn below.

Blueberry and Lemonade Sangria
(white wine with fresh lemonade, mint and blueberries)

Piquillos
(sweet red peppers filled with cumin-lime blended goat cheese and avocado)

Dates in Bacon
(bacon wrapped dates with cabrales dipping sauce)

Five Spice Calamari
(calamari with lemon and salsa brava)

Chicken Albondigas
(ground seasoned chicken meatballs simmered in tomato sauce)

Courtyard Seasoned Fries

Dessert Sampler
(chocolate mousse, arroz con leche and banana pudding)

To see the rest of the photos, go to:
http://www.flickr.com/photos/la_addict/sets/72157610274212058/

Old Favorites, Hits and Misses at Lu Din Gee - CLOSED

Awhile back, I had my first taste of Peking Duck as well as some other tasty dishes at Lu Din Gee. For the most part, that meal was pretty good and I was looking forward to a return visit. Well, that return visit happened and the question is "Was it just as good as the first time?" The answer is "Yes" and "No."

Yes still to the Peking Duck. The skin was still crispy and making duck burritos was still just as fun. By duck burritos, I mean that with the Peking Duck, you get rice wrappers, plum sauce, scallions and cucumbers for some hands-on eating.

No still to the Peking Duck Stir-Fried with Bean Sprouts. Why waste any extra duck with bean sprouts? I'd rather have more for my duck burritos.

Yes still to the Buddha Chicken and the Lotus Nuggets. The chicken filling still tasted just as good mixed with hot rice and the lotus nuggets still had a wonderful crunch to them.

No to the Shrimp, Scallops and Bell Peppers in Bird's Nest. Pretty presentation, but bland tasting and you couldn't even break a piece of the basket to eat. It's probably just for show.

No and I mean a Resounding No to the Barbecued Eel over Flavored Sweet Rice. This particular dish is supposed to be one of Lu Din Gee's signature dishes, but wow, everything was sweet to the nth degree from the eel to the rice to the sauce.

No real opinion on the Cold Cuts Platter since I just sampled a little bit of the jellyfish salad and found it to be just okay. However, the foil swan was a nice touch.


Major yes to the Sweet and Sour Whole Fried Fish. Beautifully crunchy skin and delicate white fish meat inside. What I also liked was that the sauce wasn't overly sweet.

Yes still to the Crab, although this time around we ordered it cooked Kumpao style. I don't think it was really that spicy, but I like how they cut into the crab so it's easy to get all the meat out for eating.

So-So to the desserts, although I liked the jello consistency of their Thousand Layer Cake. The other two we tried were forgettable.

Based on this second visit, would there ever be a third visit? I wouldn't rule it out, but there are many other restaurants that I still want to try for the first time, so Lu Din Gee will just have to wait and I mean, a long wait.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157612884376458/

Lu Din Gee
1039 E. Valley Blvd
San Gabriel, CA 90189
(626) 288-0588
http://www.pearlcatering.com

NOTE: Lu Din Gee is now Duck House and has moved to a new location. For more info, click on www.pearlcatering.com.

8 Courses of Fish at Restaurant Nhu Y

While many of you may have heard of a Vietnamese dining experience referred to as 7 Courses of Beef (Bò 7 Món), 8 Courses of Fish (Ca 8 Món) may be a little less unfamiliar. In fact, I had been hearing bits and pieces about this type of meal for a couple of years now, but couldn't seem to get the name of the restaurant. Finally, between Chowhound and a couple of Vietnamese friends pointing me to the right direction, I found Restaurant Nhu Y in Fountain Valley. So as soon as I could, I set up an outing to see what the fuss was all about.

Walking into a roomful of primarily Vietnamese diners, my group of 16 from mixed backgrounds really stood out and I think because of that, the manager took us under his wing. First, he helped us determine the number of orders of the 8 Courses of Fish we should have for our two tables. Apparently, one order per person is actually too much food unless you have a big appetite. Second, he even had one of his wait staff give us a lesson on how to properly roll up the food in the rice wrappers a little later in the meal.

As we were waiting for the food to start arriving, some of us ordered drinks. My drink of choice was the Durian Shake. For many, durian is definitely an aquired taste. Some can't get past the smell, let alone have a taste of something that is quite pungent and not for the faint of heart. But I grew up on it and will savor it, whether it's as ice cream, as candy, as a milkshake or even fresh. This particular durian shake was thick, tasty, hit all the right flavor notes and was already a great start to my meal.

Speaking of the meal, the first course to arrive was the Fish Salad that came with large fish or shrimp chips. I'm not sure which. Regardless, the Fish Salad itself was tasty. The fish itself was cut in strips and lightly fried. I enjoyed the crunchy cabbage and carrots and the dressing's sweet vinegary flavors hit the spot.

The second course was the Fish Spring Rolls. On their own, they were a little dry, although I appreciated that the greens that were part of the filling tasted fresh. They really needed to be dipped in the fish sauce for some moisture and flavor.

For our third course, we had the Sizzling Fish Filet on Hot Plate. The fish was delicate and ate well with the onions and topped with the ground peanuts.

Earlier, we also got a plate of greens, rice wrappers and bowl of a thick peanut sauce, but we didn't really do anything with them until the next four courses all arrived on one plate after the Sizzling Fish Filet. Those 4 dishes comprised of Fish Egg Rolls, Fish Wrapped in Hawaiian Lot Leaf, Wrapped BBQ Fish and Fried Fish Strips with Tamarind Sauce.

Before we dug in, we got a lesson in rice wrapper wrapping by one of the wait staff. Key thing to remember is to skim your rice wrapper in a bowl of hot water, but don't soak it or else it'll get sticky. Once the rice wrapper is dampened, lay it flat on your plate. First, add your greens and herbs. Be sure to strip the mint leaves off its hard stem before adding it to your wrapper. Add your noodles, if you're so inclined. Than add either the Fish Wrapped in Hawaiian Lot Leaf, the Wrapped BBQ Fish or the Fried Fish Strips and top with either the thick peanut sauce or the fish sauce before wrapping it up like a burrito and taking a bite. It was definitely a fun hands-on eating experience.

Our last fish course of the night was the Fish Rice Porridge, which was actually one of my favorites dishes of the night. It was a simple dish with just a little bit of toasted ginger and chopped herbs for flavor, but it was so good. The rice was creamy and it reminded me of when my Mom makes Arroz Caldo, a Filipino rice soup, but with fish instead. I honestly could have eaten it as an entree soup and would have been perfectly happy.

To end the meal, a few of us opted for ice cream. I went straight for the taro/ube ice cream while others went for the pandan ice cream. It was a colorful and sweet way to end the meal.

Overall, I really enjoyed the 8 Courses of Fish. One thing that I was found interesting was that the courses that stood on their own (e.g. fish salad, sizzling filet, fish rice porridge, etc.) were quite delicious without having to add anything to them. However, the three items that we used as fillings for the rice wrappers tasted just okay by themselves. They really needed the flavor layering of the greens, herbs and sauces for them to have any type of yum factor. In the end, I had a wonderful meal at Restaurant Nhu Y and for those of you who have never tried 8 Courses of Fish, check this place out for a different kind of dining experience.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157613847982846/

Restaurant Nhu Y
10830 Warner Avenue
Fountail Valley, CA 92708
(714) 963-1700

www.nhuyrestaurant.com

If I Could Cook...Squash

If I could cook aka if I had the patience in general and I was in the mood for squash, below are some recipes that might actually get me in the kitchen, courtesy of images I saw on Foodgawker!

Orange and Rosemary Scented Winter Squash and Zucchini With Balsamic Vinegar
- Lucullian

Pesto Quinoa Stuffed Squash
- The Quirky Kitchen

Candied Squash in Spiced Syrup
- Laylita's Recipes

Kabocha Squash with Spinach in Coconut Milk
- House of Annie

Butternut Squash and Goat Cheese Tart
-weheartfood

Bon Appetit!

Upcoming Pleasure Palate Events

For those of you who are or are not regular readers of my blog, you may not realize that I run a very active dining group that also goes by the name, Pleasure Palate. If you're in the LA area or even visiting the LA area and would like to join me and other food lovers, please check out my group by clicking here! While there's a variety of events currently on the calendar, I'd like to highlight some below.

March 29 - Vodka and Cheese Pairings
What I love about cheese...well, basically, I love everything about cheese in general, but what's great about cheese is how many different things that can pair with it. Whether it's other foods like honey, fruit, jams or beverages like wine, beer, vodka.... Whoa Vodka? Well, why not? To give you an idea of how well vodka pairs with cheese, I've set up a vodka and cheese pairing with Artisan Cheese Gallery in Studio City. Click Here For More Info!

April 11 - Food in the Hood Series: Block BBQ Party at Nate's
Nate's is distinguished in that its the oldest BBQ joint in Compton. In fact, it's been around since 1961. The original owner has since passed away but his wide, Feletia Williams, also known as Mrs. BBQ, carries on the tradition with her crew. At this Block Party, you'll get a chance to sample many of Nate's BBQ offerings, including sides and dessert. This will definitely a tasty way to spend a Saturday. Click Here for More Info!

April 27 - 4 Course Olive Oil Dinner with Optional Wine Pairings
Ever since I did a slew of olive-inspired events last year from an Olive Oil Tasting to a Tour of a Olive Manufacturing Plant to an Olive Picking Festival, my mind has been on olives and olive oil. So please join us for a unique 4 Course Olive Oil Dinner with optional wine pairings at Il Moro, a restaurant that features Northern Italian Cuisine. Click Here For More Info!

May 17 - Gelato and Sorbet Tasting at Paciugo Gelato Caffe
Summer is just around the corner and what better way to get in the spirit than enjoying delicious ice cream by the beach. But we're not talking just any old ice cream. Instead, I've set up a tasting of exotic and unique gelatos and sorbets with Paciugo Gelato in Hermosa Beach. Flavors will include Violet Chocolate Chip, Beer Chill, Black Pepper Olive Oil and so much more. Click Here For More Info!

May 31 - Beer Ranch Tour and Honey Tasting
This event will include a tour of the Bee Ranch where we'll get the opportunity to learn more about the production and uses of honey from Beekeeper Bill Lewis. We'll get to look inside a beehive as well as observe a small colony behind a glass partition and if that isn't enough, we'll even get to see honey extracted. To end the experience, we'll be able sample some of the honeys produced on the ranch itself. Click Here For More Info!

Steam Table Goodness at Taste of India

When it comes to Filipino restaurants, quite a few of them are "Turo Turo." For those of you who don't know what that word means, "Turo Turo" is derived from the Tagalog verb turo meaning "to point." Turo-turo is a slang expression for fast food restaurants where customers point to the dish they want to order. So what does "Turo Turo" have to do with a Long Beach restaurant called A Taste of India? Well, this is the first time I've ever been to an Indian restaurant where the food was served from steam tables, turo turo style.

A Taste of India is definitely nothing fancy, but what it lacks in ambiance, it makes up for it with food that tastes good and all at a great value. Their combo plates were all under $10, not including tax and tip. I had an opportunity to dine there a couple of times. For my first visit, I had a Two Item Combo which included naan, Basmati rice, salad, a soft drink and of course, my two entree choices. I also decided to get a Vegetable Samosa, which by the way, was quite tasty.

Biting into it, you could see that they were generous with their ingredients. That little fried critter was packed to the gills with a potato and veggie filling that wasn't dried out and still retained a moist texture that was enjoyable to eat. When it came to the sides, the mint chutney dressing on the salad had a strange after taste. One bite was enough for me to push it away. The naan was just naan. Nothing special about it.

As for the two entrees, I went for the Garlic Chicken and Garbanzo Curry. The Garlic Chicken needed more chicken and also needed to be more garlicky, but overall, it wasn't bad. I actually think the Garbanzo Curry was more flavorful than the Garlic Chicken and there was certainly enough garbanzo beans to make me happy, especially since I love garbanzo beans.


For my second and only other meal, I got the Two Entree Combo again and this time, I ordered the Chicken Tikki Masala and Paneer Malai. Although I liked the Chicken Tikki Masala, given that the sauce should have been yogurt based, it could have been a little creamier Nevertheless, it had a nice flavor to it, with some slight overtones of a sweetness, which was not an unwelcome surprise.


As for the Paneer Malai dish, I liked the firmness of the paneer cheese. Other than that, there wasn't anything really memorable about the sauce, which simply means that I must have liked it. If I didn't like it, I would have remembered that and would have been able to report on it.

To end, Taste of India does what it needs to do. Their food may not wow you, but it tastes good and even better, you get it at a price that isn't going to make your wallet run out the door screaming. These days, it's really those small mom-and-pop restaurants that still allow us the "luxury" of eating out and for that, one can only be thankful.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157613410384286/
http://www.flickr.com/photos/la_addict/sets/72157614316427460/

Taste of India
2620 Long Beach Blvd
Long Beach, CA 90806
(562) 595 7525
http://www.tasteofindiaca.com

Discover LA: Egyptian Theater Tour

Other than being a great foodie town, LA has much to offer and while this blog will still be primarily about my culinary experiences, I also wanted to share with you other things about LA that have definitely made me smile, think, chuckle, appreciate and so much more and hopefully, they'll also help you discover an LA you've never known before and may want to know better.

If you'd like to learn more about old Hollywood, than take a drive to the Egyptian Theater and take one of their monthly tours. Per the website, you will see the old dressing rooms, the singer's boxes and the projection booth, which are all areas normally closed to the general public.

Also, on this tour, you'll really learn more about old Hollywood history. For example, before the Grauman's Chinese theater, came the Egyptian Theater. Yes, Sid Grauman, actually built the Egyptian Theater even before the landmark Grauman's Chinese Theater and even before the Egyptian Theater, he's also responsible for the existence of the Million Dollar Theater, a Spanish-baroque movie palace that's part of the Broadway Historical Theater district, but that's another story.

The significance of the Egyptian Theater is that this is where Sid Grauman fist staged what we refer to now as a red carpet movie premiere. That 1922 movie was Robin Hood starring Douglas Fairbanks and many other red carpet premieres soon followed.

Other than history, you'll also learn more about the architecture and about the detailed renovation that took place to bring the Egyptian Theater back to life. For example, did you know that the courtyard in front of the theater entrance used to be empty to accommodate the temporary installation of the movie props of the movie playing in the theater at the time.

What about the fact that the enormous sunburst of the theater ceiling shielded the location of the organ loft, and that the ceiling was pierced within the sunburst to allow the organ's sound to flow into the auditorium.

As you can see, there's quite a lot of tidbits you can learn while on the tour, so be sure to check it out when you get a chance.

To see photos, go to:
http://www.flickr.com/photos/la_addict/sets/72157594167087002/

Egyptian Theater
6712 Hollywood Blvd
Hollywood, CA 90028
(323) 461-2020
Tour Info

The Yumminess of Umami Burger(s)

In the culinary world, a particular buzz word has gotten increasing attention. What's that word? That word is "umami" and it's also the name of one of LA's newest burger joints, Umami Burger, but we'll get into that a little bit later. First, if you're not sure what "umami" is, read on for more information.

For years, we thought our taste buds knew only 4 different tastes: Sweet, Sour, Salty and Bitter; however, recent research has re-brought to light a taste first identified in 1908 by Dr. Kikunae Ikeda, a Japanese scientist. This taste is referred to as “umami” which translates to “yumminess” in Japanese. Dr. Ikeda discovered that the particular taste of umami is particular to dried seaweed and comes from glutamates, a type of amino acid which occur naturally in many foods, including meat, fish, vegetables and dairy products.

Examples of foods that are naturally “umamic” include everything from Parmesan cheese to nori, from clams to dried shitake mushrooms, from tuna to tomatoes, and so much more. Simply, the taste of umami is described as savory, meaty and brothy; however, it’s a subtle taste that combines well with other flavors to give them more of a fullness and richness. As a result of his discovery, Dr. Ikeda went on to create and introduce monosodium glutamate (MSG) as a seasoning in Japan to be used as “flavor enhancers” and is still used worldwide, including the United States.Opened just recently by Adam Fleischman, who also owns Bottle Rock and Vinoteque, the whole concept behind Umami Burger is simply to focus on foods that have a high umami taste index and you certainly can't get more "meaty" or "savory" than having burgers on the menu. Something also worth mentioning is that Adam does all the meat grinding in-house, which means that he can definitely pay attention to quality control. Hearing all the buzz, Robert, one of the Assistant Organizers of my dining group, Pleasure Palate, decided to set up an informal Burger Tasting there. Safe to say that 8 people, 16 burgers (2 of each 8 varieties, cut in quarters), various sides, Mexican cola with real sugar and Cake Monkey desserts made for a fun and filling culinary experience.

Our evening started with an amuse bouche of pickled vegetables that included carrots, daikon radishes, relish, mushrooms and pretty pickle flowers. Sour and tangy flavors were a great way to start.

Before I start talking about the burgers, let's talk sides first. Of the three we got, my absolute favorite and the favorite of the table was the Malt Tempura Onion Rings, which were light, non-greasy and crispy and the perfect accompaniment for a meaty burger. If you're into onion rings, these are a must order.

As we were noshing on the onion rings, the sweet potato chips and the hand cut fries with housemade ketchup, the first 4 of our 8 burgers arrived. The one I gravitated to first was the Sea-Mami Burger, an open face scallop burger with nori and meyer lemon on a toasted bun. OMG! Can I say that again? OMG! This was by far my favorite burger of the night. The scallops were tender and delicate and the nori added the right amount of saltiness.

Next was the Triple Pork Burger, with a patty made of fresh ground pork spiced with chorizo, cob-smoked bacon, aged manchego and pimenton aioli. Spices from the chorizo and the smokiness from the bacon really gave an oomph to this burger and made it one of the favorites of the night. This was also the first time I got to sample both top and bottom of the bun and let me tell you, the bun at Umami Burger is sheer perfection. I loved the fact that it was soft, pillowy and even just a tad sweet. That sweetness balanced well with all the "umami-like" ingredients in the burgers.

Lamb also made it on the menu in the form of their Mideast Burger. Made of sonoma lamb with honey-harissa sauce, it was a good burger, but it needed something else. There was a vibrancy in taste that was missing, especially when compared to the first two burgers we had. The lamb patty needed some stronger spicing or maybe, the sauce could have been a little less honey and slightly more harissa. On its own, without comparison, I would have been fine with it, but compared to the burgers we sampled that night, it wasn't quite up to par and this particular burger wasn't that much of a hit with my dining partners either.

The last burger of that initial quartet was the SoCal Burger with butter lettuce, oven dried tomato, spread, house made processed cheese and caramelized onions. When this was served to us, Adam mentioned to our group it was his take on the In-N-Out Burger. So was the SoCal Burger better than the In-N-Out Burger? Taste-wise, I'd say Yes. Would I drive 45 minutes from my house just to get the SoCal Burger? No, especially if In-N-Out was just 10 minutes away. However, I would make the trek for other burgers on Umami's menu.

At this point, each person in our group had basically eaten one whole burger. Thankfully, we all knew what we were in for that night, so most of us ate very lightly that day and it's good we did. There were still 4 burgers to go and after a little rest, each of them started landing on our table. The first one to do so was the Pork and Stilton Burger with blue cheese and port-caramelized onions. This was actually my second favorite burger of the night. It was just so meaty and rich with strong, intense flavors coming from the blue cheese and the port. Absolutely delish.

Following the Pork and Stilton Burger came the Truffle Burger with Italian truffle cheese and truffle glaze. Most of our table were really excited about trying this burger. For me, the scenario for the Truffle Burger was same for the Lamb Burger. If I just had the Truffle Burger on its own, I probably would have liked it just fine, but after just having had the richly satisfying Pork and Stilton Burger, the Truffle Burger didn't quite compare. The burger was excellent, but somehow, the truffle flavors were too subtle for my palate. I was expecting something more earthy, more woodsy, but didn't get that or perhaps, I'm just missing the boat entirely about what the truffles were supposed to contribute to this burger.

Second to last was the self-titled Umami Burger with grilled onions, fried Parmesan cheese, grilled shiitake mushrooms and an oven dried tomato. Considering that this the was signature burger of the restaurant, I was expecting to be wowed by it, but ended up thinking it was just okay. The flavor of the mushrooms didn't really pull through and the too tart-sourness of the tomato overwhelmed the burger in general. Perhaps, by this point, my taste buds have just been overloaded and couldn't handle much more.

The last burger that we sampled was the Hi-End Chili Burger with Grated Artisan Cheddar. I think most of fellow diners were underwhelmed by this particular Umami offering, but I liked it alot. The chili was excellent. It had good flavor, it didn't have beans and it wasn't oily. The one thing I would have done differently would be to actually amp up the chili with more heat. Do a Spicy Chili Burger version and maybe, even add sliced sliced green chilies, just to give it more pop. As it was, I still enjoyed it, but would have preferred bolder flavors.

Believe it or not, we still had dessert after all that food. We ended up sharing Cake Monkey Desserts, which included Ho Ho's and Red Velvet and Peanut Butter "Ding Dongs." The Peanut Butter "Ding Dong" tasted too artificial, if that makes sense, but the Ho-Ho's and the Red Velvet "Ding Dong" were the perfect sweet ending.

Overall, I really enjoyed almost everything we ate that evening. Of course, I have my favorites as did everyone else at the table. What I really appreciate about Umami Burger is that it's obvious that they care about using quality ingredients for their food and with such a creative variety of burger offerings on their menu, I really think that Umami is destined to be one of LA's go-to places for delicious gourmet burgers.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157615160308819/

Umami Burger
850 S. La Brea Avenue
Los Angeles, CA 90036
(323) 931-3000
www.umamiburger.com

Foodie Fun and Shopping at the 2009 PPLA Food Fare

Last Thursday, March 12, I was able to get a press pass to attend the 2009 Planned Parenthood Los Angeles Guild Food Fare, a once-a-year event that helps raise funds for Planned Parenthood Los Angeles, which provides vital health care and education services for over 58,000 people. This is actually the 29th year that the Food Fare has been held and it began in 1979 with a cooking demonstration by Julia Childs.

The Food Fare is broken up into two sessions, an afternoon and evening one. The afternoon session is a combination of a shopping bazaar and food and drink (mostly coffee) purveyors. Attendees were able to purchase anything from food to jewelry to purses to a variety of other gift items, with either a portion or 100% of the proceeds going to support Planned Parenthood, at the same time noshing away on various culinary offerings.

The evening session has more of a party atmosphere with more restaurants in attendance and local wineries uncorking their wares to help create a festive evening. For both the afternoon and the evening, guests can also participate in their fabulous Silent Auction featuring vacation packages, entertainment and sporting event tickets, gift certificates and much more.

My press pass took me into the afternoon session and it was definitely a nice way to spend a few hours and thankfully, I didn't eat breakfast because I was able to sample small bites from at least 18 of the food stands that were present, without feeling like I had to be rolled out the door afterwards.

Before I talk about the food, I have to mention the first thing that caught my eye, as I was walking through the entrance, was a woman carving an intricate pattern out of a honeydew melon. That woman turned out to be Sophie Saowapa Albright who teaches Thai fruit and vegetable carving classes at the Wat Thai Temple as well as provides those carvings for special events and occasions. She had some samples on her tables that I thought were absolutely beautiful.

Another foodie demonstration going on that day was cake decorating from Sweet and Organic Desserts while a chef from Acadie Handcrafted French Crepes was not only demonstrating how to make two different kinds of crepes, one with nutella and one with spinach and cheese, but you also got to eat the "fruits" of his labor. I thoroughly enjoyed my spinach and cheese buckwheat crepe to the last bite.

There were also other savory dishes that kept good company with the spinach and cheese crepe. I love mushrooms, so the Porcini Mushroom Lasagne from Drago really hit the spot. I liked the firmness of the pasta and the generous mushroom portion.

El Cholo's Chicken Chimichanga was simply all about deep fried goodness. Nothing fancy, but sometimes something straight forward that's topped with shredded cheese and a dash of hot sauce is all that's needed.

The Duck Potsticker from Monsoon Cafe was quite good with a duck meat that was nicely seasoned and topped with a miso sauce and orange glaze for a bit of sweetness.

Gonpachi also embraced the deep fried side with shrimp paste stuffed inside deep fried won ton strips. Initially, it took a little maneuvering to eat, but a few crunchy bites later, it was gone from my plate.

Time to get into the sweet stuff and I can't think of a better transition than Corn Maiden's sweet corn tamale topped with a chipotle sauce. Sweet and savory for a nice duet of flavors.

Interestingly enough, although I enjoyed sampling the various savory dishes, the real hits for me were the desserts. Although I enjoy the sweet stuff, if I had a choice between potato chips and a cupcake, the potato chips would generally win. Of the sweets, my favorite foodie find of the day was the Red Velvet Cake by Chef Melissa Sanders, dipped in Belgian Chocolate from The Essential Chocolate Collection. Oh my, oh my. The cake was really moist and dipping that in chocolate was sheer genius.

Clementine's fresh and creamy banana pudding came a very close second. I could have easily eaten more servings in a snap, but did manage to keep my self-control.

Then there was the awesome pink grapefruit gelato from the Gelato Bar. It had a great balance of tart and sweet with every lick.

Overall, it was a fun event and even better, it's for a worthy cause. I'd say it's a win-win for all and hopefully, it's an event that you'll keep an eye out for 2010!

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157615225307662/

For more information, check out:
http://www.pplafoodfare.com/

I'm In the Mood For Noodles

I'm in the mood for noodles! So let's share a plateful together.

Does anything below catch your fancy?

Pansit Bihon
(rice noodles stir-fried with vegetables and meat)
from Magic Wok in Artesia, CA.


Shanghai Style Fried Flat Noodles
from Green Village in San Gabriel, CA (Now Closed)


Taiwanese Stir-Fry Noodles
from Pa Pa Walk in San Gabriel, CA


Flat Noodles with Duck
from Ruen Pair in Hollywood, CA


Shanghai Chow Mein
from Chang's Garden in Arcadia, CA

To check out my Flickr Photos (foodie and otherwise), please click here!

I'm Willing to Drive for Taqueria Sanchez

After having just told you about my "love affair" with La Casita, you may think that I'm not so much into tacos, burritos, tostadas and other similar Mexican food offerings. Partially, it's because I'm just generally more drawn to a restaurant like La Casita that offers a variety of cooking styles and foods. The other reason is that I haven't really found a taqueria that impressed me enough to make me say "Wow." While I did luck out with Serrano's, a local eatery in the city I live in, considering how many taquerias are in town, there should be more choices, right? Guess what? I found one, Taqueria Sanchez and wouldn't you know it, it's on the Westside.

My friend has been telling me about Taqueria Sanchez for awhile now, but it wasn't until I was hanging out with her in Culver City that we were finally able to check it out for dinner. One of the things great about having a foodie friend is eating family-style and between the two of us, we ordered 4 different dishes.

First up was their Chicken Enchiladas, which I really enjoyed. The chicken was moist and tender and the red sauce that the tortillas were cooked in had a nice flavor to it. Although I could have done without as much sour cream, I liked how they were generous with the cotija cheese.

The second dish we shared was a Chorizo Taco. The chorizo was wonderfully spiced with a pepperiness that I liked and I appreciated the "thicker" tortillas.

When I saw the Al Pastor Pork Gordita, it reminded me of Pac Man. Pac Man aside, the pork had a great marinade to it and I really liked the pillowy; yet thick tortilla that the meat was stuffed in. The filling also included chopped onions and cotija cheese. Just add one of their fresh salsas and you have yourself quite a hearty meal.

Last were the Shrimp Tostadas. I've been to places where the shrimp is sometimes over-cooked to the point of being rubbery. These were cooked right, plus they tasted fresh and sweet as shrimp should taste like. A squeeze of lime was the perfect tangy addition.

Overall, when a girl wants to keep it simple, Taqueria Sanchez is definitely one of the places to hit up for simple Mexican food done right. Now if only they'd either move to or open up a second location in the Eastside. Either that or I'll just have to hang out with my friend more, which is no difficult feat.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157614239675705/

Taqueria Sanchez
4541 S. Centinela Avenue
Los Angeles, CA 90066
(310) 822-8880

La Casita Opened My Eyes...

For those of you living in Los Angeles, Mexican food is as part of our culture as Disneyland and the Dodgers. Regardless of what part of town you're in, you're bound to see one, two or more Mexican restaurants in your neighborhood, from fast food joints like Taco Bell and chain restaurants like El Torito to small hole in the wall taquerias and casual family-run restaurants.

If you've been following my blog for awhile, you probably know that while my emphasis tends to be on Asian dining, I love trying various cuisines, but the one cuisine that I tended to overlook in the past was Mexican food. I always felt like there wasn't enough variety. The menus of the Mexican restaurants I'd walk into consisted primarily of tacos, burritos, tostadas, quesadillas, etc. Not that those dishes weren't tasty, but once I sampled everything, there wasn't anything to look forward to.

It wasn't until my first meal at La Casita that my eyes were opened to new and different tasty possibilities that I never experienced before and all because of the soulful cooking of Chef-Owners, Jaime Martin del Campo and Ramiro Arvizu. I've dined at La Casita for the past 3 years and with each meal, I'm just thankful that I've been able to expand my view of Mexican cuisine and experience more of its culinary traditions.

Given that I've been a steady visitor of La Casita, I thought I'd share with you some of the dishes that have wowed me over the years. One thing to mention is that while I have eaten dishes from their regular menu, there have been times when I've had off the menu items as well because of one of the Assistant Organizers of my dining group, Pleasure Palate. She truly is a frequent customer and as such, has a special rapport with the two chefs, which has resulted in some pretty special meals . I'll be sure to note those off menu items in my descriptions below. If you'd like to order any of the off menu items, call ahead at the restaurant and they may be able to accommodate you.

As mentioned above, my first visit to La Casita really gave me a new perspective on Mexican cuisine and on that first day, the following are some of the dishes that made me say, "I didn't know Mexican food could be like this." One of our starters for that meal was the Cream of Pork Rind Soup (off menu). Who would have thought the crunchy goodness of pig skin could be made into a soup? Yes, it is possible and wow, was it good.

Then there was the Traditional Mole Poblano with Chicken. This was actually my first taste of mole and the flavors hitting my taste buds were amazing ~ nutty, smoky, a little bit sweet, a little heat. Simply amazing.

The two desserts we had that day were quite unique. One was the Dulce de Jicama (off menu), candied jicama with cinnamon in a creamy sauce. It reminded me of rice pudding, but the jicama added a nice juicy crunch.

The second dessert were Guayabas Con Rompope, stewed guavas in a Mexican eggnog liquor. Tart and sweet. Christmas came early.

A subsequent visit was a Day of the Dead dinner where I was introduced to their Tamalito of Green Chile and Panela Cheese with Red Mole (off menu). It was moist with a bit of a kick from the tender chili peppers and the red mole sauce was outstanding.

This particular visit was also where I first tried one of La Casita's signature dishes, the Chili En Nogada. The Chili En Nogada is a poblano pepper stuffed with pork, dried fruits, walnuts, candied cactus, pecan cream sauce and topped with pomegranate seeds. I liked how the poblano pepper still had a slight crunch to it. The filling was delicious and the pomegranate seeds added just the right touch of tartness.

It wasn't until several months after that Day of the Dead dinner that I was able to re-visit La Casita and what a welcome back it was. While I got to try some new things, there were definitely a couple of items I wanted to savor again like their Cauliflower Cakes (off menu), which were battered cauliflower smothered with a red chili sauce. Cauliflower, as a whole, can be pretty bland, but not the way it was prepared at La Casita.

I was also happy to get a repeat taste of their Divorced Chilaquiles, with one half of the tortillas topped with salsa verde and the other with a red chili sauce. I loved how light and crunchy the tortilla chips were and always are.

As mentioned, there were a few new dishes included in our meal. Two of them really stood out. One was the Chiles Rellenos with Fresh Corn and Squash in Chile Rojo (off menu), which was a fresh and bright change from chili relleno that is usually stuffed with cheese.

The Fish in a Blackberry Mole (off menu) was truly a revelation. By this time, I've experienced quite a variety of moles, from chocolate and pipian moles to green and yellow moles to even green and white moles at La Casita as well as other Mexican restaurants, but none had such a concentration of a particular fruit or ingredient as that blackberry mole dish. It was truly superb, both sweet and tart.

At other visits, we ordered strictly from the menu. Be sure to check out their two melted cheese dishes. If you love chorizo, a must order for you is their Cheese Fondue with Chorizo. Tear off a piece of tortilla, add a dollop of cheese and chorizo, wrap it, eat it and repeat it. Delicious!

If chorizo is not your thing, check out the Aztec Cheese which is filled with poblano chile slices, mushrooms and herbs. The cheese for both dishes are made up of 4 different Mexican cheeses.

Looking for something light? If so, then the mini chicken tostados may be small enough to satisfy without filling you to absolute capacity. How can you go wrong with marinated chicken, chunks of cotija cheese, tomatoes, lettuce and red onions on top of crispy round tortillas?

Their Chili Relleno with Hoop Cheese is also quite tasty and when you cut a cross-section of the poblano pepper, you'll see right away that they are definitely not shy about taking care of any cheese cravings you may have.

If you have a sweet tooth, their mini housemade churros stuffed with cajeta or chocolate will put a smile on your face and if you happen to order a Mexican hot chocolate, dipping your churros into that chocolate goodness is a must try.

As you can see, La Casita is definitely one of my favorite restaurants and just when I think that I can't be surprised by Chefs Jaime and Ramiro anymore, it happens again. Recently, I took part in a 17 course dinner at La Casita that even now makes me happy from the inside out just thinking about it. The meal was a mixture of dishes I've had in the past and also, off the menu items like the Tequila-Infused Guacamole with Grasshoppers (off menu). I loved the creaminess of the guacamole and the light crunchy, earthiness of the dried grasshoppers.

We also got to sample their Green Ceviche (off menu), a pollock fish with poblano pepper, cilantro, onions, cucumber and lime juice. Refreshing and tart and I really enjoyed the crunch of the cucumber. What a great addition. This would be something perfect to have on a hot day.

The other seafood offering was a Fish with a Morita Chile Sauce (off menu). That morita sauce really gave some my fellow diners who had untrained palates when it came to spicy food, a rush towards a glass of water or bread to calm the flames. Not that I'm that much of a chili head, but for me it was just right and reminded me of tamarind for some reason. It had tangy flavor that I liked.

Part of the meal also included a recipe demonstration from the cookbook Chef Jaime and Ramiro are working on, revolving around the use of a Molcajete when it comes to making salsa. I think Mexican restaurants should adopt table side salsa making. It was fun to watch plus when everything was said and done, that salsa that was made right in front of me was absolutely fantastic.

That 17 course meal extravaganza ended with 4 desserts, two of which I've already talked about previously. Two of which were completely new. First, there was the one I'm going to refer to as an Arroz Con Leche Tortilla Won Ton (off menu), which was basically rice pudding in a tortilla shell.

The final dessert of the evening was Sweet Potato and Pineapple on a Cinnamon/Sugar Tortilla Chip (off menu). I liked how the opposing sweet and tart flavors of the two ingredients balanced each other out.

Overall, if you couldn't tell already, I'm a big fan of La Casita and if all you've ever had of Mexican food has been limited to tacos and burritos, La Casita will definitely open your eyes as they have mine to what else is out there when it comes to Mexican cuisine. All you have to do is take that leap.

To see all the pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157594224654031/
http://www.flickr.com/photos/la_addict/sets/72157594375399445/
http://www.flickr.com/photos/la_addict/sets/72157600255483152/
http://www.flickr.com/photos/la_addict/sets/72157611933670065/
http://www.flickr.com/photos/la_addict/sets/72157614230393391/
http://www.flickr.com/photos/la_addict/sets/72157614786199025/

La Casita Mexicana
4030 Gage Avenue
Bell, CA 90201
(323) 773-1898
http://www.casitamex.com/

If I Could Cook...Beets

If I could cook aka if I had the patience in general and I was in the mood for beets, below are some recipes that might actually get me in the kitchen, courtesy of images I saw on Foodgawker!

The Beet Bubbly Cocktail
- Eggs on Sunday

Red, White and Green "Lasagne"
- Scraping the Skillet

Roasted Beet Root with Feta
- Souvlaki For the Soul

Golden Beets with Fresh Turmeric and Ginger
- Gild the (Voodoo)lily

Beet and Burrata Crostini
-The Bitten Word

Bon Appetit!

Nick's Taste of Texas Tasted Just Okay

Although I consider myself a carnivore, craving something as substantial as a steak or bbq is more the exception than the rule, but one day, I had a hankering for bbq something. I wasn't sure what protein that bbq would come in, but I just wanted what I wanted. However, in my neck of the woods, there weren't too many options available until I remembered Nick's Taste of Texas. I did an online search, found the menu and saw exactly what I was in the mood for, BBQ Beef Brisket.

For some reason, Nick's Taste of Texas didn't seem big from the outside, but when you walked inside, it was a large open space with long communal tables from one end of the room to the other. To order, you go up to the counter, get a number and than get your food when your number is called. My niece who came with me ordered the chicken soup while I went for the BBQ Beef Brisket and for dessert, we decided to share a funnel cake.

While waiting, there's a self-serve chip and salsa bar to get your appetite going. I think there were only 2 or 3 salsas to choose from, but the one I ended up getting was pretty fresh tasting and had a nice kick to it.

Finally, the food arrived. My niece's chicken soup was enough for 2 people and came with tortillas and Mexican fried rice. She's generally a picky eater and usually doesn't even eat soup, so I was surprised that this was the dish she ordered; however, she said she liked it. Looking at it, without tasting it, I have to say that they were generous with their vegetables and the broth looked clear and light, so that's a good sign.


When it came to the BBQ Beef Brisket, it wasn't anything exciting. I know that beef brisket is a cheaper cut of meat that requires a slow cooking time to make it tender and for the most part, the brisket was tender but the meat itself didn't really taste "beefy" enough. In fact, it tasted kind of blah. As for the BBQ sauce, it had little bit of a tangy sweetness to it that I liked, but there was really no flavor punch to it. It just seemed one note to me. Suffice to say, I gave in to my craving, but wasn't satisified.

The real highlight of that meal were the tortillas. Those are some of the best flour tortillas I've ever had. They were thick, soft and fluffy. On their own, they'd be good with pats of butter or dipped into salsa as an appetizer or a snack. As for the other sides, neither the beans or salad merited any excitement.

I had high hopes for dessert. After all, how can you mess funnel cake? Unfortunately, they did. They served us funnel cake that was over-fried. I should have just returned it and asked for a fresh order that was a bit more golden brown, but wasn't sure if we'd still get the same results. Maybe, the cook thought the funnel cake was suppose to be more of a caramel brown? At least, the soup was supposed good and the tortillas were fantastic.

I don't have any plans to return to Nick's Taste of Texas anytime soon. It's disappointing to be really in the mood for something and than be let down. If and when that craving comes back, I'll just have to look elsewhere.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157610376214788/

Nick's Taste of Texas
545 N. Citrus Avenue
Covina, CA 91723
(626) 331-2824

www.nickstasteoftexas.com

Tasty Comfort Food at Jongewaard's Bake 'n Broil

One of the nice things about having worked in Long Beach for a year was being able to check out restaurants that may either be known primarily by locals or I may have heard good things about, but didn't want to make the drive from the Eastside to check it out. One such restaurant which actually fit both categories was Jongewaard's Bake 'n Broil. One of the first things I did on the job was to Google Bake 'n Broil to see how far it was from my office and lo and behold, it was a short two-block walk away. It was fate.

The little I knew about Bake 'n Broil at the time was that they were known for their chicken pot pie, dessert pies and red velvet cupcakes. I also read that it wasn't a fancy place and more like a diner/coffee shop. I've never been much of a pie or red velvet cake kind of person and although I did want to try the chicken pot pie, I didn't have any overwhelming desire to visit until 3 months later when I was craving soup. In my head, a diner went hand in hand with good soup, so off I went to Bake n' Broil.

When I walked in, I noticed a large counter top area with stools to the left and booth seating to the right and behind the counter. At the time, I didn't know that there was also a small back room area. After reading through the menu, I opted for a half roast beef sandwich on squaw bread with a cup of navy bean and ham soup. With everything I heard about the pies, I knew I wanted to see what the fuss was all about and went all in with a coconut cream pie. For my first time at the Bake n' Broil, I'd say 2/3 of my meal was pretty good.

The 1/3 that was disappointing was the roast beef sandwich. A sandwich is only as good as its fillings and unfortunately, the roast beef wasn't up to par. It was chewy and it was hard biting a piece out of it and making sure that the whole thing wouldn't come out of the sandwich and hang from your mouth.

As for the soup, the bowl was a little messy in that the soup was just sloshed into the bowl. I think the edges of the bowl could have been cleaned off a little bit because while I prefer good tasting food over pristine presentation, the soup didn't look that appealing to eat when I first saw it. However, it hit the ball out of the park when it came to everything else. It was thick, hearty and with beautiful chunks of ham that imparted a subtle smoky flavor to the soup. I could have easily done without the sandwich and just ate a big bowl of this soup as my entree.

The meal ended on a wonderful note with the slice of my coconut cream pie. I mentioned earlier that I'm not much of a pie person because often times I don't like the crust. It's either too hard and/or too thick and most times, I'll eat the filling and leave the crust behind. After taking my first bite out of my pie, I could definitely see why people rave about the pies at Bake n' Broil. The crust was wonderfully light and flaky, unlike any pie crust I've ever had. I also appreciated that the pie filling wasn't overly sweet and that it tasted fresh and almost custard-like. Other than the roast beef sandwich, my first dining experience at Bake n' Broil was a thumbs up.

I even brought back some red velvet cupcakes to share with my co-workers. Those cupcakes were wonderfully moist, even after sitting in the fridge for a couple days since I had forgotten I put them there.

With Bake n' Broil being so close by, I definitely made subsequent visits and tried a few more menu items. When I went for a second vsit, I noticed the "Specials Board" that I missed from my first visit and saw the chicken pot pie along with some other options. It was one of those other options that caught my eye and it was the baked spaghetti. Who in their right mind could resist that? It's comfort food at its best and it didn't disappoint. They even cut the spaghetti so that you wouldn't have to be slurping these long strands and without a doubt, all the gooey melted cheese on top of the noodles was really what did it for me.

Of course, I had to have a slice of pie and this time it was the Lemon Lush. Again, the pie crust was just as good as the first time. The meringue was light and fluffy and the lemon filling was the right balance of sweet and tart.

At my last visit to Bake n' Broil, I started with a cup of their split pea soup. I liked how they used different types of bread as the croutons, but they were really hard, even after mixing them with the soup. As for the split pea soup, I thought it was good, if not really memorable.

This time around, I ordered the chicken pot pie. When it arrived, just its sheer size meant it could have been easily shared by two people. I ended up taking half of it home. While a little thicker than the dessert pies, the crust for this savory pie was actually still pretty flaky and even puffed up like a puff pastry. I mention the puffing up of the pie shell because when I broke my spoon into it, it was interesting to note the empty gap between the pie shell and the filling which settled towards the bottom.

When I had my first taste of that filling, I enjoyed the chunky vegetables and the thickness and creaminess of the soup. One thing that I would have changed was the cut size of the chicken. They were a little big. You either had to fork it and bite a piece off or cut it with your fork in the soup itself. That ruins the whole idea of a chicken pot pie for me. If the chicken were in smaller pieces, they would be enjoyed better when part of a spoonful of soup and veggie. Other than the chicken thing, that chicken pot pie was pretty good.

My final pie at Bake n Broil was the strawberry pie. That was definitely a thing of beauty. The red strawberry pie came to me on a green plate and reminded me of Christmas. I loved how the strawberries were quite generous in size and although I sound like a broken record, the crust was awesome. Of the three dessert pies I tried, the strawberry pie was actually my least favorite, simply because it was too sweet and I'm talking sugary sweet. If they had cut back a little on the sugar, it would have been my favorite. For those of you who have more of a sweet tooth, the strawberry pie as it was, may be just the thing for you.

Overall, I really enjoyed my meals at Jongewaard's Bake 'n Broil. They offer delicious comfort food at reasonable prices and man, those pies. I really miss those pies. Their service was always quick and attentive and you could tell that it's definitely a neighborhood restaurant with the owners calling out greetings to their regulars by name and you could even tell that many of the diners knew each other. Bake 'n Broil is like a diner version of "Cheers." Unfortunately, I no longer work in Long Beach, so I haven't been back in awhile, but for those of you who do live and/or work in that part of town, I really recommend that you check this place out, even if only for a slice one of their fantastic pies.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157614237375237/
http://www.flickr.com/photos/la_addict/sets/72157614319673498/
http://www.flickr.com/photos/la_addict/sets/72157614238488729/

Jongewaard's Bake 'n Broil
3697 Atlantic Ave
Long Beach, CA 90807
(562) 595-0396

"The Great Pizza Hunt" at Mr. Pizza Factory

A while back, I decided to start a new restaurant series for my dining group, Pleasure Palate, revolving around pizza. Considering how many pizza joints are in Los Angeles, I knew that this would be a dining series that would probably take me into infinity, but you gotta do, what you gotta do sometimes, so "The Great Pizza Hunt" was on.

When it comes to pizza, Korean food doesn't usually come to mind, so when I heard about Mr. Pizza Factory, which is part of a Korean pizza franchise company and one of two restaurants in the US, my interest was piqued. Then I heard more about their specialty pizzas which were comprised of an interesting mix of ingredients and I knew I had to check this place out.

Stepping into Mr. Pizza Factory in Koreatown, I have to say that it seemed quite a fancy place just for pizza, but a little ambiance never hurt any restaurant. As we were perusing the menu, we were served complimentary pickles as a starter. I was actually half expecting small bowls of panchan to come out, but had to settle for the pickles. Having already done some research, I already had an idea for what our group was going to order and with a buy 1, get a second one for 50% off in honor of the grand opening of another location, our group of 13 ordered both medium and large sizes of 4 different pizzas.

As we were waiting for our pies to arrive, some of us walked over to the pizza tossing/making booth where we saw pizza dough rolled out, flipped in the air and than passed on down the line to be topped with sauce, cheese and other ingredients before being put into the oven. It was like pre-show entertainment before the main event.

Finally, it was indeed time for the main event. The first pizza to arrive was the Potato Gold. Ingredients included tomato sauce, mushrooms, ground beef, corn, onions, potatoes, cheddar cheese, bacon, nacho chips, sour cream and it had a sweet potato mousse stuffed pizza crust. It was the sweet potato mousse stuffed crust that I've heard raves about and I have to say that after eating your way through all those savory ingredients, it's almost like having dessert once you got to the end of your slice of pie.

There was quite a cornucopia of stuff on this pizza, but it worked. It was almost like having a baked potato pizza, if that makes any sense. I had visions of a baked potato bar where the toppings are endless and could include any or most of the ingredients that were currently on the Potato Gold.


Next to hit the table was the Nude Shrimp Pizza. I'm not quite sure where the "nude" reference came from, but the ingredients for this pie consisted of salsa sauce, mushroom, ground beef, corn, onion, bell pepper, olives, yellow chili, bacon, Cajun shrimp, blue cheese sauce with a cream cheese mousse stuffed crust.

The Nude Shrimp pizza definitely was ingredient heavy was well. Usually, I don't use a knife and fork when it comes to eating pizza, but found myself employing both for most of the pizza I had that evening. Picking up a slice and eating by hand meant losing some ingredients to your plate at times, so the utensils were quite useful. In terms of how this pizza tasted, it definitely had more of a kick than the Potato Gold pizza. It wasn't ultra spicy by any means, but there was some heat, which actually went well with the slight pungency of the blue cheese sauce. For those who can't handle any spiciness at all, the cream cheese mousse stuffed crust probably helped ease any burn one may have been feeling on their tastebuds.

Of the four pizzas we tried, the most disappointing one was the Bulgogi Pizza - disappointing because it really highlighted the flaws of Mr. Pizza Factory's pies. Along with bulgogi beef, there were also onions, bell peppers and mushrooms on this pizza. Bulgogi beef should be fairly intensely marinated and you would think that baking in an oven, the meat would caramelize and add really great flavor to the pizza as a whole. Again, what a disappointment.

The bulgogi was hard and had the texture of over cooked ground beef. Overall, this pizza had no real flavor to it. It was by eating the bulgogi pizza that exposed something interesting about the pizzas overall. The first two had a lot of different ingredients, all very savory and than of course, both had either sweet potato or cream cheese stuffed crusts. If you took all that "stuff" away and were left with a plain cheese pizza, the foundation isn't very good. The bulgogi wasn't cutting it, but if you still had a great crust, a tasty sauce and a quality cheese, you'd still have a great slice of pizza, which wasn't the case. The flavorful ingredients of the Potato Gold and Nude Shrimp Pizzas did a great job disguising a crust, sauce and cheese that was just okay.


Our last and final pizza was actually one of Mr. Pizza Factory's newest offerings and like the first two was considered one of their specialty pizzas. Called the Gesal Montand Gold Pizza, ingredients included an Alfredo cream sauce, ground beef, onion, bell pepper, crab, paprika, bacon, cheddar cheese, oregano, blue cheese dressing, parsley with a sweet potato mousse stuffed pizza crust.

While the Bulgogi Pizza had no flavor, the flavors of the Gesal Montand Gold Pizza just did not jive at all and that's being polite. In fact, one slice was enough for me and only half a slice at that. First, the crab didn't taste right to me. It had an off flavor. Not that it wasn't cooked, but what ever they marinated it in or coated it with, my taste buds were not happy with at all. I don't think the Alfredo cream sauce meshed well with the blue cheese dressing. There was also an overall tangy taste to the pizza that I couldn't get past.

Overall, dining at Mr Pizza Factory was an interesting foodie experience. While I enjoyed half the pizzas my group tried, it's definitely not a destination pizza place for me. The way they put together certain ingredients for their specialty pizzas was really hit and miss. It either worked well or bombed. Also, I don't think the essential parts of the pizza like the crust, cheese and sauce really shined through here. You almost need to have tons of toppings to hide those short comings. If I was ever craving something hearty and was in the neighborhood with friends, I'd definitely be up for sharing a Potato Gold or Nude Shrimp pizza, but for a simpler pizza, there are too many other options I'd consider first.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157614228047041/

Mr. Pizza Factory
3881 Wilshire Blvd
Los Angeles, CA 90010
(213) 738-0077

Food Fare 2009

EAT, DRINK AND BE DISCOVERED

AT PLANNED PARENTHOOD LA’s 29th ANNUAL FOOD FARE

LA’s Premiere Culinary Celebration Offers a Sampling of the Region’s Finest

Restaurants, Wineries, and Gifts as Well as a Taste of Stardom.

Los Angeles, CA - - More than 150 of LA's best restaurants, caterers, wineries, florists and entertainers will gather at the Santa Monica Civic Auditorium on Thursday, March 12, 2009 for Planned Parenthood LA's renowned Food Fare.

Started in 1979 with a cooking demonstration by Julia Child, Food Fare has become the oldest and most celebrated culinary event in Los Angeles. Food Fare 2009 offers guests a unique opportunity to sample the finest food and drink that the city has to offer. Some of the participating restaurants include: A.O.C., Ammo, Border Grill, Clementine, Lucques and Drago. Famed Los Angeles chefs Suzanne Goin of Lucques and AOC, Nancy Silverton of Osteria Mozza/ Pizzeria Mozza, and Jon Shook and Vinny Dotolo (otherwise known as "The Food Dudes") of Animal, will be at the event signing their cookbooks from 11:30 am -1:30 pm.

In addition to savoring the delights prepared by participating chefs, all ticket holders will be automatically registered to win a walk-on role on the hit television show Brothers & Sisters, a private tour on the set of the popular series Private Practice and the chance to win a scrub top autographed by the cast of Grey's Anatomy. Food Fare will also feature a silent auction of prizes ranging from vacations to entertainment event tickets to gift certificates to area restaurants. Silent auction prizes include a trip to Los Cabos, Mexico, a Caribbean Cruise, and a week's stay for ten at Mammoth Mountain.

Kate Walsh, Actor and long time FOOD FARE attendee said, "Safe sex, Planned Parenthood, and great food. Nothing beats shopping and eating for a good cause! Join Planned Parenthood Los Angeles at FOOD FARE!"

Advance tickets for Food Fare are $125 for the daytime session (10:30 am to 2:00 pm) and $175 for the evening session (6 pm to 9:30 pm). Tickets can be purchased at the door for $150 for the daytime session and $200 for the evening session. Tickets are available online at www.pplafoodfare.com or by calling (310) 395-0098.

Food Fare is produced by the Planned Parenthood Guild, a group of 200 women dedicated to providing financial and volunteer support for Planned Parenthood of Los Angeles (PPLA). PPLA is the largest provider of essential reproductive health care services in Los Angeles County.