Please Support The Park's Finest BBQ - P.S. They make the best Filipino-inspired BBQ in town!

Ever since I first tasted The Park's Finest BBQ which you can read about by clicking here, I've been in love with their food.  You can also click here to also read a post about a Tweatup I put together for Northern and Southern California Filipino Bloggers for a delicious lunch sampling food from The Park's Finest BBQ. My bbq favorites have included their Ribeye Roast, their Mt. Malindang Pork Rack of Ribs, their Batangueno Beef Ribs and their Taal Manok. You can see some of those mouthwatering dishes below.

What I love about them is how Owner, Johneric Concordio, has incorporated Filipino flavors into the BBQ sauce that the meats are prepared in. In fact, there has been such a demand for his sauce from customers that he even started bottling it and selling it.

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But it's not all about the meat, I also love their various vegetable dishes that includes Grilled Asparagus and a Ligaya Veggie Medley, which is a interesting mix of apples, zucchini and other assorted veggies.

And of course, a meal with The Park's Finest BBQ wouldn't be complete without Ann’s Cornbread Bibingka. This bibingka is like crack. It's impossible to stop at one piece.

In the past, the only way to have The Park's Finest BBQ experience was  through catering with them because they didn't have a brick and mortar restaurant. In conversations I had with Johneric, he had mentioned that there have been opportunities to open a restaurant earlier, but he wanted to stay in Echo Park. For him, it's about keeping The Park's Finest BBQ in Echo Park as a way for him to support the community he grew up in.

Well, now an opportunity has come up for The Park's Finest BBQ to finally open up a restaurant right in Echo Park, but it's going to be more than just a restaurant. Johneric wants this restaurant to be a center for community, culture, art and of course, for fabulous food. By the way, when it comes to the food, it may be more than just BBQ, Johneric has talked about introducing more rustic Filipino dishes that aren't normally found in stateside Filipino restaurants and believe me, that has definitely piqued my interest.

Right now though, they need our help. They're asking for donations to help with the renovation and other costs involved in opening a new restaurant.  In fact, check out the videoS below where Johneric talks about the importance of feeding the community and where you can also get a glimpse of their new restaurant space.





In exchange for your donation and depending on the level, you will get a few perks. It could be 15% off a future meal, a T-Shirt, an invitation to their pre-opening party, a free meal or even a combination of some or all of the things I just mentioned.

If you're interested in supporting The Park's Finest BBQ, please visit them at IndieGogo, where you can make your donation and also see what you'll get in exchange. Whether it's just $5 or more, it would definitely be appreciated and would go a long way in them finding a permanent home. I, for one, am looking forward to being able to just drop in for my bbq fix instead of having to make special arrangements and I'm sure that many of you would be too. 

Support The Park's Finest BBQ by Clicking Here
The Park's Finest BBQ Website
The Park's Finest BBQ on Facebook
The Park's Finest BBQ on Twitter

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Pizza Pleasure at Pitfire Pizza

I just love alliteration. My blog name is certainly a good example of that, so of course, I couldn't resist stringing 4 "P" words for this blog title. All fun aside, I really did enjoy my pizza lunch at Pitfire as I have at other times including a Pizza and Wine Pairing and a Pizza Making Party that I did a few years back at their downtown Los Angeles location.

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I've also visited their North Hollywood location, but this time around, it was all about their restaurant in Culver City, which by the way, is a beautiful space  with a lovely red pizza oven and even some fun wall art.

I also enjoy an open kitchen which gives you a chance to see the chefs hard at work, like the one below who was doing his pizza thing.

As for the food, well, I started my meal first with a refreshing and fruity red wine sangria.

Then the first of two pizzas that my friend and I ordered arrived. That first pie was called the White Pie with creamy ricotta, mozzarella, red onion, Parmesan, torn basil and Mama Lil’s pickled peppers.  As soon as it hit the table, I did have one issue with it.

Namely, Pitfire didn't really do a good distribution of the ingredients. All you have to do is look at the picture below to see that the peppers and the basil were pretty much on one side of the pizza. If I wanted a slice of cheese pizza, I would have ordered it. All that aside, when I did bite into a slice that had all the ingredients on it, I definitely appreciated the slight vinegary tang of the peppers along with the peppery-sweet notes of the basil.

Our second pizza was playfully named Greens, Egg and Ham Pizza with braised rapini, a farm egg and Zoe’s natural prosciutto. I'm a sucker for yolky egg on a pizza.  Heck, I'm a sucker for yolky eggs on almost all foods from enchiladas to hamburgers to hot dogs. 

That yolk rounded the bitterness of the rapini and the saltiness of the prosciutto for a pizza so that the strong flavors of those two ingredients didn't overpower each other too much. All the flavors balanced out well and made for a delicious pie.  By the way, I wanted to briefly mention the crust.  It has a crispy-chewiness to it. The first bite through the exterior part of the crust has a small crunch, but the inside of the crust has a slight chewy texture to it. I prefer more of a thin cracker-crispy crust, but that didn't stop me from enjoying both pizzas.

Following the two pizzas came dessert in the form of the Pitfire Smothered Cookie which was a chocolate chip cookie with vanilla ice cream and caramel sauce.  You really can't go wrong with a soft warm cookie smothered with all that goodness, so it was a nice way to end the meal.

Overall, I've never been disappointed with Pitfire's pizza offerings and what I like is that no matter which location I've been to, there's a really nice consistency with the food,. Basically, that  means a good meal at Pitfire is always the norm and not the exception. If you get a chance, drop in one of their locations, which also includes Downtown Los Angeles, West LA and North Hollywood. I'm pretty sure you won't be disappointed.

Pitfire Pizza
12924 W Washington Blvd
Los Angeles, CA 90066
(213) 258-5956


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The Day I was a Top Chef (Tour) Judge at Chef Antonia Lofaso's and Chef Jamie Lauren's Quickfire Challenge with a plug for Executive Pastry Chef, Sally Camacho

I so wish that the title of my post was "The Day I was a Top Chef Judge" without the Tour in parenthesis, but what the heck, it was still a few hours well spent. So what was the Top Chef Tour? Basically, it was a 22 city tour that took place from April 15 to June 21 where two former Top Chef contestants would go head to head in a 15 minute Quickfire Challenge.  Lucky for me, I got asked to be a judge for one of those challenges when the tour came to Los Angeles and who were the two chefs in this particular competition? Why, it was none other than Chef Antonia Lofaso and Chef Jamie Lauren.

However, when I got there, I was amused to see a standing cardboard cut out of Season 8 Winner, Richard Blais. Done just right, you could probably pose with him for a photo and have people actually think that you actually met him, but I resisted the urge.

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I found out later that it was too late to include him on the Truck Graphic that showcased other Top Chef Winners so the cutout was the best solution at the time.  Still, there's always next year's Top Chef Tour to add his image directly next to Season 7 winner, Kevin Sbraga.

Anyway, soon the competition was going to start and our host came up and through a series of trivia questions was able to pick two other judges to join me. He also went on to explain some of the parameters of the Quickfire.  First, he talked about how Top Chef Facebook fans got to choose the main ingredient for each Quickfire and for Los Angeles, fish was the most popular choice and from there, cod became the fish that both chefs were going to work with.

Along with the cod, both chefs were also given 10 other ingredients plus 1 secret ingredient of their own choosing that they could use for their dish. They also had only 15 minutes to cook and believe me, they were timed. You can see the ingredients on Antonia's station below.

There was a lot of fun banter between the two of them and while they were cooking, they also took questions from the audience like one where someone had asked if it was true that Padma actually had different sized dresses to accommodate weight gained while filming the show.  Antonia jokingly replied, "Well, Padma does eat like a horse," but if you want to get the real scoop, click here to read this article.

Another question had to do with the temperature of the food itself after it's been prepared for a Quickfire or an Elmination Challenge.  Apparently, by the time some of the dishes get to the judges, the food may be lukewarm or even cold.  Judges have to focus just on the flavors of the ingredients and are told not to take the temperature of the food into consideration.

Both Antonia and Jamie also talked about what they're doing now.  Antonia is currently the Executive Chef of Black Market Liquor Bar in Studio City and you can read more about her diverse and playful menu on LAIST as well as get a recipe for her Crispy Parmesan Cauliflower, a popular dish at Black Market, by reading this article here. Jamie has been consulting on the menu for the just opened Vodvil LA restaurant and you can take a look at her fun take on food on the Vodvil website.

Finally, the 15 minutes were up and it was time for the food to be presented to the judges. Antonia's creation was a Crispy Cod with Lemon Capered Mayo, Canteloupe-Jicama Salad and Pumpkin Seeds while Jamie's dish was a Crispy Cod Lettuce Cups, Pickled Chile Mayo, Jicama and Corn Salad. Finally, it was time for the judges and while there was some back and forth, a unanimous vote gave Antonia the win.

Chef Antonia's Crispy Cod with Lemon Capered Mayo, Canteloupe-Jicama Salad and Pumpkin Seeds

Chef Jamie's Crispy Cod Lettuce Cups, Pickled Chile Mayo, Jicama and Corn Salad

While I can't claim Top Chef Judgehood, it was still a fun experience and one I wouldn't mind doing a repeat of, plus it's always nice to meet and chat with chefs that you've only previously just seen on TV.

If you have a sweet tooth, Top Chef Just Desserts, Season 2, premieres on August 24 and I already know that I'm rooting for Executive Pastry Chef, Sally Camacho, who I briefly met at a WP24 Media Dinner. Doesn't her Calamansi Vacherin with calamansi curd, Szechuan peppercorn meringue, macadamia crumble, vanilla bean ice cream and Thai basil below look delicious?

Although it hasn't been officially announced on Bravo TV, it looks like Top Chef Texas is now filming, so that's something to look forward to and I'm sure when it finally airs, there will be many a Top Chef fan(atic) glued to the screen. I know I will.

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“Farm to Table” Dinner at The Langham Huntington, Pasadena to Showcase Heirloom Tomatoes and Other Seasonal Produce from Local Farms

On Wednesday, July 27, 2011, The Terrace at The Langham Huntington, Pasadena, in partnership with Pasadena Magazine, will host a “Farm to Table” dinner showcasing exquisite Heirloom Tomatoes and other fresh, seasonal produce from local area farms.  Terrace Chef de Cuisine Erik Schuster will create a five course tasting menu featuring these ingredients in creative ways, and the dishes will be accompanied by perfectly paired wine selections.

Throughout the dinner, Chef Schuster will present each course and explain the characteristics of the dishes and wine pairings. The evening will begin with a cocktail reception in the hotel’s Lobby Lounge at 6:30 p.m. followed by dinner at 7:00 p.m. in The Terrace. The dinner is $95 per person including wine pairings.

The menu will be as follows:

Amuse Bouche
Sliced Tomato, Olive Oil, Maldon Salt
First Course
“Ceviche”
Hamachi Sashimi, Purple Cherokee Tomato & Avocado“Dip n’ Dots”, Yuzu Kosho, Puffed Rice
Second Course
“BLT Gazpacho”
German Stripe Green Tomato Gazpacho, Corn Bread Nitro Croutons, Herb Salad, Bacon Dust
Third Course
“Classic ”
Watermelon, Sweet Gold Tomato, Cabrales Chip, PX Pearls, Wild Arugula
Fourth Course
Ricotta Gnudi
Roasted Celebrity Marinara, Iberico Ham
or
Local Halibut
Squash Blossom Fritter, Black Garlic & Bruno Russo Romesco, Shaved Fennel
or
Ale Roasted Chicken
Sweet Corn Cake, Charred Baby Leeks, Warm Sweet 100 Tomato Vinaigrette
Intermezzo
White Heirloom Tomato Strawberry Shiso Sorbet, Basil Seed
Fifth Course
Pineapple Tomato Upside Down Cake
Candied Tomato Chip

There is limited seating for this event and reservations are required. For more information or to make a reservation, please dial (626) 585-6218 or visit pasadena.langhamhotels.com.  The hotel is located at 1401 S. Oak Knoll Ave., Pasadena, CA 91106.

About The Langham Huntington, Pasadena, Los Angeles

Capturing the grace and elegance of classic Southern California, The Langham Huntington is an iconic landmark hotel located at the base of the picturesque San Gabriel Mountains, just minutes from downtown Los Angeles in beautiful Pasadena. A renowned Pasadena hotel since 1907, the property features 380 guestrooms including 38 suites, eight cottages, award-winning dining and a luxurious spa featuring treatments based upon Traditional Chinese Medicine. For more information, visit http://pasadena.langhamhotels.com   

About Pasadena Magazine

Based in the heart of Pasadena, Pasadena Magazine is designed to showcase the people, places, charities and events that define the beauty and heritage that is Pasadena and the San Gabriel Valley. Featuring the finest of the region’s culture, dining, entertainment and business offerings, Pasadena Magazine caters to the interests of Southern California’s affluent, savvy readers. Pasadena Magazine is available for purchase at all major newsstands, bookstores and grocers in the region and LA metro area. To subscribe, go to www.pasadenarose.com.

Hot Dog Sampling at Fab Hot Dogs

Ever since I did a hot dog sampling at The Slaw Dogs last year where 8 of us from my dining group tasted 8 different hot dogs, I've been wanting to do the same thing at Fab Hot Dogs. Finally, a few months back, we did and considering that Reseda, where Fab Hot Dogs is located, was quite a drive for me, those hot dogs better be pretty darn good.

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Before I talk hot dogs, our group also ordered French fries, tater tots and a Frito Pie. If you didn't know, a Frito Pie is a bowl of homemade chili with beans topped with Frito chips, cheddar cheese and onion. The fries and tater tots were good supporting players.

However, I could have easily eaten just the Frito Pie on its own. It's a simple dish, but if you don't have good chili, this Frito Pie could simply just be bad. Thankfully, the chili had good flavor and was seasoned well.  It also had a nice meaty consistency and wasn't greasy. I've had greasy chili in the past and believe me, it's not a good mouthful.

Now's the time to talk about our first hot dog and it was the Fab Dog which is a charred all-beef hot dog topped with sweet and spicy tomato relish, smoked bacon, deli mustard and diced onions. Although I would liked the tomato relish to be a bit more spicy, all the ingredients went well together and it made for a tasty dog.

Second to bat was the Bald Eagle Ripper which is a deep fried hot dog topped with a housemade spicy mustard relish. Just like the tomato relish, I think this spicy mustard relish could have been spicier, but I liked how it was a blend of mustard, sweet relish and shredded cabbage. It had a tangy, slightly sour taste that I liked that could be attributed to my Filipino palate and the crunch of the cabbage also added a different texture.

Our next hot dog was the LA Street Dog, bacon wrapped all-beef hot dog topped with grilled peppers and onions, mayo, mustard, ketchup, jalapenos and fresh tomatoes.  There was too much going on with this hot dog for me to fully enjoy it.  The amount of peppers and onions that topped this dog was too overwhelming and the bacon wrapped dog itself just seemed so buried under all this stuff. Less would have been more; however, the fresh tomatoes were a nice touch though because of their bright acidity.

The fourth dish that hit our table was the Fairfax Burrito Dog with two all-beef dogs, pastrami, chili, cheddar, onions and mustard in a grilled tortilla.  The Fairfax Burrito Dog is a homage to the Oki Dog, which has two locations and one of them is on Fairfax. I actually visited the Pico location and you can read about my experience with the Oki Dog by clicking here and see a picture of it below.

As for the Fairfax Burrito Dog, Fab Dogs definitely isn't shy about stuffing that burrito to the gills with ingredients.  That burrito dog is definitely meant for 2, maybe even for 3 people to consume. It was huge, but it was also delicious. The chili was the star and unlike the Oki Dog, I liked that the Fairfax Burrito Dog had enough cheese to make this cheese lover happy.

4 hot dogs down and 4 more to go and following the Fairfax Burrito Dog came the Lincoln Log Dog which was a bacon wrapped all-beef hot dog topped with cream cheese, tomato, diced onions, hot sauce, mustard and celery salt. Generally, I liked the Lincoln Dog, except for a couple of things. First, I thought there were just too many onions. I actually like raw onions on my hot dog, but I don't need to get a big mouthful with every bite. Second, I wasn't completely sold on the cream cheese. Even now, I can't decide whether I liked it or didn't like it. The celery salt on the onions though was a nice touch.

My favorite hot dog at Fab Hot Dogs, which actually surprised me, was the Monte Christo Dog. When you hear that the ingredients consist of a grilled turkey dog, grilled Taylor ham, melted Swiss cheese and strawberry jam, some of you might question my sanity. Somehow, it all worked for me. The saltiness of the ham with the tang of the Swiss Cheese and the sweet fruity flavor of the strawberry jam all gelled and made my taste buds happy.

Second to last was the Chicago Dog, which was a steamed all-beef dog with neon relish, onions, sports peppers, tomato, pickle spear, celery salt and mustard. For those of you who are from Chicago, please don't get mad at me when I say that the Chicago Dog just isn't my thing. Granted, I've never been to Chicago, so I've only had copy cat versions here in LA like the one I had at Mustard's in Long Beach, but it's just the way the hot dog is constructed that isn't appealing. On their own, the ingredients are fine, but it's such an unwieldy hot dog to eat that I can't get any pleasure out of it. Maybe, if I had a knife and fork, it would be a better experience.

Last, but not least was the Bacon Cheddar Melt, bacon wrapped all-beef hot dog topped with cheddar sauce, grilled onions and brown mustard. This was one of my least favorite hot dogs.  While I like grilled onions, I thought they were cut too thick, too long and again, too many of them.  There was also something about the cheddar sauce and the brown mustard that didn't appeal to me.

That was definitely a hot dog extravaganza, but one highlight of my visit to Fab Hot Dogs that wasn't a hot dog was their Vanilla Bacon Milkshake with Chocolate Syrup. What a great shake. The vanilla was a great foundation for the sweet-salty-smoky flavors of the bacon and the chocolate syrup.

Overall, I'd say that Fab Hot Dogs was worth my trip from the Eastside.  While I didn't like everything, there was enough that I did like and also saw on the menu that I'd be willing to make a trip back to SFV for more hot dog exploration..

Fab Hot Dogs
19417 Victory Blvd
Reseda, CA 91335
(818) 344-4336


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