Category Archives: California

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole RecipeWhen Frida’s first opened in 2002 along the forgotten strip of Beverly Drive in Beverly Hills, there was a lack of well-crafted Mexican food in Beverly Hills. The world-renowned town at the time celebrated tomahawk steaks with martinis rather than reposado tequilas and molés. Upon opening, the small but mighty restaurant fostered a growing interest in the cuisine outside of the standard Tex-Mex that populated the City of Angels. More than 17 years later while other area restaurants have come and gone, Frida’s still stands, crafting south of the border dishes one might have in the very cosmopolitan Mexico City.

Owner Vicente del Rio, who was born in the metropolis’s historical and well-to-do borough of Coyocan, said during a phone interview, “I learned how to cook from my mother and grandmother, and I wanted to bring that authentic experience here. I feel that’s why we are successful.”

After a fruitful debut year, del Rio started to spread out to other parts of Los Angeles. As CEO of  FriMex Hospitality, he has launched eating experiences throughout Los Angeles County with Frida’s Tacos in five locations (Brentwood, Old Town and East Pasadena, Melrose, and Campus Village) and a Taco Libre in Santa Monica. His team has also expanded the original experience of Frida’s to Westwood, Sherman Oaks, Torrance, Cerritos, and opening soon in Sherman Oaks.

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Asked about why he thinks Frida is so successful, he says, “We don’t reduce the quality of our food to increase profits. We also have a great team of people working to make sure that we embody the Mexican culture. We want everyone to enjoy our delicious history.”

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home? 
Barbeque and paella

What do you always have in your fridge at home?
All types of fresh fruits, vegetables, and proteins

What marked characteristic do you love in a person with whom you are sharing a meal?
That they enjoy the food that they ate and are interested in trying diverse foods

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
They complain about the food and service

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Beer, wine, or cocktail?
Martini

Your favorite cookbook author?
Laura Caraza

Your favorite kitchen or bar tool?
Knives

Favorite types of cuisine to cook?
Mexican and Spanish

Beef, chicken, pork, seafood, or tofu?
Beef

Favorite vegetable? 
Mushrooms

Chef or culinary person you most admire?
My mother and grandmother, who taught me everything

Food you like the most to eat?
Besides Mexican and sushi?

Food you dislike the most?
Cheese

What is your favorite non-food thing to do?
Golf

Whom do you most admire in food?
Jose Andres

Where is your favorite place to eat/drink?
Mexico City

What is your favorite restaurant?
Frida Beverly Hills

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Do you have any tattoos?
And if so, how many are of food?
None

Recipe: Roasted Pork with Green Mole

i8tonite with Vicente del Rio of Frida’s: A LA Mexican Institution & Roasted Pork with Mole Recipe

Total time: 3 hours, 15 minutes, largely unattended.  Serves 8

Ingredients:
3 1/2- to 4-pound pork shoulder roast, fat trimmed
Salt
Pepper
6 tablespoons oil, divided
6 cups chicken broth, divided, plus 1/4 to 1/2 cup if needed
1 cup chopped onion
2 cloves garlic, chopped
5 tomatillos, husked and chopped (about 1 cup)
1/2 cup shelled raw peanuts
1/2 cup raw pepitas (pumpkin seeds), hulled
1 bunch cilantro (tough lower stems removed)
1/2 bunch epazote (1 cup leaves)
1 cup chopped iceberg or romaine lettuce
1 corn tortilla, torn into pieces
1 bolillo roll, sliced
3 whole jalapeno chiles (not seeded)
2 whole serrano chiles, seeds removed7 poblano chiles, seeds removed, chopped (4 cups chopped)
1/2 cup toasted pepitas

Directions:
1. Season the pork with salt and pepper. Heat 2 tablespoons oil in a Dutch oven. Add the pork shoulder and sear on all sides. Pour 2 cups chicken broth into the pan and cover.

2. Place in a 325-degree oven and cook until the meat is tender and easily pulled apart with a fork, about 2 1/2 to 3 hours.

3. Heat the remaining oil in a large skillet. Add the onion, garlic, and tomatillos and cook until soft, about 5 minutes. Add the peanuts and the raw pepitas and cook for 2 more minutes.

4. Add the cilantro, epazote, lettuce, tortilla pieces, bolillo slices and chiles. Stir in the remaining chicken broth and bring to a boil.

5. Reduce heat. Simmer until the chiles are soft and flavors have melded, approximately 15 to 20 minutes.

6. Let the mixture cool slightly, then blend in batches until smooth. Add a little water or broth (one-fourth to one-half cup) if necessary to make a thick but pourable sauce.

7. Return the sauce to the pan and heat to serving temperature. Season with 1 1/2 teaspoons salt or to taste. Makes 6 cups sauce, ½ cup per serving.

8. Serve on shredded pork, arrange on a serving platter. Sprinkle with pepitas.

 

 

– The End. Go Eat. – 

i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata

i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon FrittataMatthew Dolan  is an established chef and restaurant owner who trained at The Culinary Institute of America in New York. His restaurant, Twenty Five Lusk, was named Esquire magazine’s Best New Restaurant and Open Table Diners Choice Top Hot Spot Restaurants in the United States since its opening in 2010.

Dolan notes, “I am an American, aware of my Celtic roots, and I blame these roots for the passion that I carry forth in all things, especially my love of cooking and creating dynamic experiences through food. Cooking for others is a joy rewarded by seeing the enjoyment of others. Passion and care are the fundamentals of excellent food, and I am passionate about fish.”

Chef Dolan has a new venture out, one that is accessible to food lovers around the world. His new cookbook, Simply Fish, is a treasure.

i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata

“Simply Fish is your definitive guide to preparing seafood that is sustainable, healthy, and delicious. Matthew Dolan’s recipes are accessible and brilliant, and his stories are engaging. The bounty of the sea is here, in a book you’ll treasure.” — Drew Nieporent, restaurateur, Tribeca Grill, Nobu, Bâtard

Simply Fish explores many recipes, techniques, and secrets to delivering a restaurant-quality experience in your own home, simply through cooking fish. You’ll learn about fish, sustainability, and enjoying cooking with seafood, and get inspired by the beautiful, delicious, seasonal recipes (including no-fish desserts!). I especially love the section of each recipe entitled ‘what to tell the fish guy’ – because I think many people are stumped by fish right from the point when you need to purchase it. Genius!

Chef Dolan has also included a few stories of travel, fish, and eating that showcase his humor, quick wit, and thoughtfulness. About a sauna, swimming in the frozen sea, and the meal afterward, Dolan said, “One by one, these crazy Finns leapt in and swam about as if it was noon and they were at Club Med somewhere in the Caribbean. What else was I to do except take the plunge—literally. What a contrast as I felt my heart implode and an unexpected feeling of warmth. I thought I was dying. Then this passed and it was time to get out. Thanks to a little insane moment of ice swimming, we were ravenous and alive. At the center of the table was a beautiful arctic char, roasted whole and awaiting its place in our bellies. Dill and butter-poached potatoes, smoked whitefish, pickled herring, roasted beets, butter lettuces, caviars, and mind-blowing sour breads encircled this magnificently roasted cold-water fish. There were marinated cucumbers known as grandma’s cucumbers, sausages, wine, and beer. The inherent simplicity and care with how this feast came together would later redefine my cooking.

Chef Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Risotto, seasonally driven, usually with mushrooms.

What do you always have in your fridge at home?
Beer and ham. Simple staples.

Caviar+Lobster. i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata
Caviar+Lobster

What marked characteristic do you love in a person with whom you are sharing a meal?
Excitement for the experience, the food, and the effort that surrounds it.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Inferior table manners. I am worried that we are losing sight of the importance of table manners. I still believe that good manners shows that we respect each other, as well as the time we have committed to one another. And speaking with food in your mouth is silly and awful…it would be nice if we stood when others join the table, but I realize this is asking too much.

Beer, wine, or cocktail?
Beer mostly, softer and gentler wines always, but I am not a tough guy who can handle heavier brown spirits, so if it’s cocktails, we are talking Dark and Stormy or a very fresh margarita – no salt nor triple sec.

Your favorite cookbook author?
Michel Roux

Your favorite kitchen tool?
Tasting spoon. The difference between good and great is determined by this tool.

i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata

Favorite types of cuisine to cook?
Tough question. I’m an Irish-American with a classical French background. I employ the French and Italian, borrow from the Chinese at times, but the favorite path is driven by sustainable seafood and making the most of ethical choices that are market driven.

Beef, chicken, pork, or tofu?
Pork.

Favorite vegetable?
Asparagus

Chef you most admire?
Pierre Gagnaire

Food you like the most to eat?
Szechuan Dumplings

Food you dislike the most?
Kidneys. Can’t do it.

What is your favorite non-food thing to do?
Sky dive – only been once, but need to go again quickly

tuna cucumber persimmon terrine. From i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata
tuna cucumber persimmon terrine

Who do you most admire in food?
Anybody that agrees that food has the ability to take people away from their lives, their issues, and create a moment of joy. There are loads of us doing this, but those that care about the individual receiving the food first, I admire you. And we waste too much food in the USA. So if you are controlling your portion size and making efforts to reduce food waste, I admire you even more.

Where is your favorite place to eat?
There is a Korean inspired place here in San Francisco, Namu Gaji, and it has become a regular thing. They do a really good job.

What is your favorite restaurant?
I have to say, Farm Shop in Brentwood (LA), California is a very amazing and consistent place. That said, Liho Liho Yacht Club in San Francisco is a stunner, as well.

Do you have any tattoos? And if so, how many are of food?
I only have accidental tattoos, or scars from burns if you will, after twenty-eight years in the kitchen. I think that they are a lot cooler and less of a time commitment. Not opposed, maybe one day?

Recipe: smoked salmon and farm egg frittata with basil, lemon, chives, and tomato

serves 4

Recipe for smoked salmon and farm egg frittata. From i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata

what I cook at home, actually this is also from the book

10 free-range or organic eggs (if farm-direct, the flavor’s even better)
½ cup sour cream
Juice of 1 lemon
Zest of 1 lemon
2 teaspoons salt
1 teaspoon pepper
1 cup grated sharp cheddar cheese
½ pound Pacific or sockeye smoked salmon, sliced into thin strips
1 cup basil leaves, destemmed, torn
2 Tablespoons (½ bunch) fresh chives, diced
1 cup cherry tomatoes, halved lengthwise (reserve ½ cup for garnish)
2 Tablespoons cooking oil
1 Tablespoon unsalted butter

what to drink
Blanc de blanc champagne
Txakolina Rosé from Spain
Your favorite daytime drinking beer
Bloody Mary

what to tell the fish guy
You probably don’t need the fish guy for this one. There is usually a refrigerated case close to the fish counter that will have what you are looking for. But, if the fish guy has some smoked fish options that are not pre-packaged, you can ask where the fish is from and when it was smoked. Normally, fish will be brined or cured before smoking. If you go the prepackaged route, check the sell by date; the fresher the better.

method
Preheat your oven to 400°F. In a mixing bowl, whisk together the eggs, sour cream, lemon juice, lemon zest, salt, pepper, and cheddar cheese. Using a wooden spoon or spatula, fold in the sliced smoked salmon, basil, chives, and ½ cup tomatoes. Heat a cast-iron skillet or nonstick pan over high heat and add the oil and butter. Once the butter has melted and the combination begins to slightly smoke, add the contents of the mixing bowl. Using a wooden spoon, stir everything in the pan in an effort to evenly distribute the garnish throughout the egg mixture. Cook for 3 minutes and place in the oven. Cook for 15 to 20 minutes or until the eggs are fully cooked. Remove from the oven and allow the frittata to cool for 2 to 3 minutes. Turn the frittata over onto a cutting board and serve.

plating
I usually cut this into pie-shaped slices. Add ½ cup of the sliced cherry tomatoes on the side to serve.

 – The End. Go Eat. – 

 

Photos copyright 2017 by Anne-Claire Thieulon

Weigh-to-Go: So Cal’s Best Hot Food Bars

While attending my New York City fashion school during the eighties, my academic cohorts and I would venture out for lunch. It wasn’t often, as most of our money was taken up in the purchase of school supplies. We’d take the elevator from our seventh-floor institution to Park Avenue South below, just south of 23rd Street. We smoked a couple of cigarettes, chased by a styrofoamed cup of coffee, and then we bustled into the market with the rest of the noonday office crowd. Owned and operated by, we assumed, a Korean family, we never knew their names but were always greeted with a pleasant, “How are you!!!?” It came across more as, “hey, good to see you,” rather than an actual question about our welfare.

At the center of the grocery were two large stainless steel table tables, one for cold eats and salads, and the other filled to the brim with piping hot multi-ethnic delicacies. Once you filled up your plastic container, it was weighed by the cashier, and you were given your choice of wooden pull apart chopsticks or plastic utensils. It was $4.00 by the pound at this particular market, but at times, if you searched down in Wall Street or the Upper West Side, prices could be lower. Somewhere in the back, cooks were making varieties of kimchi, Filipino lechon, Chinese American fried rice, refried beans, roasted pork, cool sautéed string beans tossed with sesame and soy, white and brown rices, cold tofu in peanut butter sauce, kefta, and on and on went the menu. At times, there were more than 30 to 35 items on the hot buffet, and equally the same on the cold including many glass rice noodles salads.

After leaving the Big Apple for Los Angeles in the early nineties, I didn’t think about the weigh-to go food bars. It wasn’t until I started seeing them at Whole Foods did I remember dining from them. Recently, I’ve noticed more at a variety of markets, and have been pleased by the array of eating choices from these familiar metal stands.

Over the past decade or so food, grocery bars seem to be making a comeback. It’s a natural choice for many, especially when you’re single, don’t feel like cooking, or just want to grab and go. Each store has a distinct selection of items they offer.

Here are my top five Southern California picks for best places to eat and go.

Bristol Farms: Gourmet American Comfort Food

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

Bristol Farms are Gucci eats compared to the low-rent items at other well-known stores. My fave is located in the building which formerly housed the celebrity old-school restaurant Chasen’s. Here, ghosts of Elizabeth Taylor and Richard Burton roam the pasta aisle looking for cuisines of the past; occasionally, you might catch a glimpse of Ryan Seacrest or even Diana Ross wheeling a cart.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s BestOffering all three meals at the warm and go, I would often pick-up an almost two-pound breakfast burrito in the morning. Heavily packed with roasted potatoes, eggs, cheese, and bacon or sausage, it was the perfect beginning to a day. Additional fare included scrambled eggs, French Toast, pancakes, egg, cheese, potatoes, and biscuit egg sandwiches – with or without sausage or bacon. During lunch and dinner, items include macaroni and cheese, chicken in many forms (stewed, roasted, fried, boneless), spaghetti, warmed rolls, individual pizzas, vegetables medleys, sometimes with tofu, and the menu goes on.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

Sometimes, the pastas do get a little dried out from sitting on the table. At the end of the day, for something hot and satiating, Bristol Farms is the chew!

Seafood City: Filipino Foodies’ Fantasy

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

This was recommended to me by OC Weekly food writer Anne-Marie Panoringan, whom I met at a press dinner. We discussed our Filipino-ness. She said there was great adobe in her former Nor Cal home base. Living in the OC – she is an actual neighbor – she pointed out that I could go to Seafood City to get pancit for a birthday party. Pancit is to Filipinos what spaghetti Bolognese is to Italians at a gathering – a must. Just like the world-renowned slurpy strings, pancit’s base begins with vermicelli-like rice noodles, tossed with a variety of ingredients such as fowl, beef, goat, Chinese broccoli and string beans, green onions, carrots, etc. The list is endless.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s BestAlthough technically not a grab-and-go but more of a buffet, Seafood City features traditional cuisine from the archipelago, such as brothy stews like nilaga with boiled oxtail, potatoes, and bok choy, or singang, a savory pork stew with tamarind and jalapeno. Of course, there are the pinoy faves Filipino sausage, lechon (slow-roasted pork), and lumpia (eggrolls), as well as the traditional adobe. When native Filipinos bring their families to dine on food from the store, you know it’s going to deliciously authentic.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

Bonus points: Buy your seafood from the fishmonger, and then they will clean and fry it for you. You can take it home to the family.

Cardenas: Ceviche, Corn Tortillas, and Mas Comida

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

Like Seafood City caters to its native and non-native Filipinos, Cardenas market, a Latin grocer with almost 30 outlets throughout the Southern California area, does the same. Ingeniously, instead of trying to go against the tide of political opposition, the markets carry piñatas and play mariachi music. The grade school Spanish never mastered comes in handy when trying to find everyday items from the store’s employees. It’s almost like being in rural Mexico without ever having to get on a plane. That’s a compliment.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s BestFrom the morning desayuno to the evening cena, eaters can stock up on weigh by the food, including birrias, tamales, guacamole, and molacajete salsas, which are made right before your eyes. All their masa made on site can be purchased, and include unusual types such as blue corn and nopales. Regular white corn available to for those looking to make homemade tamales. Using leftover tortillas cut into triangles, batches are fried and salted into hearty housemade chips, making them the best in the land.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

Bonus points: Watch them make fresh tortillas in at their tortilleria and then buy them still slightly warm.

Whole Foods: A Better Balanced Bar

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

Since its beginning – sort of like when God created man – Whole Foods has always had a prepared food table. On the massive metal stages, which include breakfast, it almost a combination of Bristol Farms, Cardenas, and Seafood City – meaning it’s appealing to the masses and those who like ethnic foods. American eats are available but it’s “Hey, here is some macaroni and cheese as well as roasted chicken quarters for those who aren’t into it. “ Personally, I’ve always found Whole Foods to be underseasoned, needing more salt and pepper for brightness.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s BestWhole Foods does have the most extensive salad bar, with everything from freshly cut vegetables to dips and about a dozen salad dressings to appeal to vegans, vegetarians, and omnivores. Chilled pastas and meats. Whole and chopped hardboiled eggs. Fresh beets, not that jelly stuff that comes in a can, as well as an array of cheeses and nuts.

For additional cooked treats, the Whole Foods kitchen makes excellent pizza and flattops, where burgers and paninis can be whipped up to its adoring masses.

Wholesome Choice: Irvine International

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

A food lover’s dream come true, Wholesome Choice ostensibly is a Persian market, but it caters to every ethnic group who lives in a the Orange County area. Located in a strip mall, next door to a Wells Fargo, this is a food bazaar. There’s no need to go anywhere else. A sangak bakery pleasantly assaults customers on arrival.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s BestLong curtains of unleavened Middle-Eastern bread, baked throughout the day by a team of Latins, draping over the front of shopping carts is a common sight. Waiting for the aromatic freshly baked dough is a global community of Asians, Middle-eastern, Africans, and Europeans from Central and eastern Europe. Additional baked goods such as Barbari, mashadi, and Persian sweet bread get doughed in-house too.

Head over to International Food Court, where a hot buffet tables offers an array of global cuisines. Patrons can choose from six different fares to satiate their appetite, including Persian, Mexican, Chinese, Thai, Indian, Italian and American. Over in the cold cuts area, all six varieties of feta are on offer, as well as dolmas, a selection of olives, and spreads such as hummus and tabbouleh.
If you are shopping to make food at home, I’ve counted about a dozen tahini sauces. Bundled tangles of chives, rosemary, oregano, thyme, or other branchy herb are on sale for $1.99, and will last you a lifetime. The butcher area is not for vegans or vegetarians, as there are often many sweetbreads and organ meats available, including testicles of lamb and goat. Longon, loquats, bitter Indian melon, fresh unshelled almonds, and grape leaves sell faster than the store can keep them in.

Steam Tabled for Your Supper with Weigh to Go Food Bars: Southern California’s Best

Never in all my travels, which include 30 countries and nearly 250 cities, have I seen such a Western grocery store offering a selection of international goods.

Bonus Points: The store proves that world peace can exist if we shop together for food.

Pin for later:Southern California Tips: top 5 places to eat and go!

 

The End. Go Eat. 

 

Whole Foods photos, courtesy Brian Garrido. All other photos courtesy respective stores via facebook. 

i8tonite: 24 Hours of Eating in Irvine, California

Irvine, a bedroom community in Orange County, is often spoken about as a homestead of possible Utopian living with green trees, cookie cutter homes, and maybe an ethnic market selling something as exotic as dark chocolate or unroasted nuts. In truth, it’s a thriving urban area with an incredibly diverse population – and food to match.

i8tonite: 24 Hours of Eating in Irvine, California

Close to Disneyland, 10 miles from the Pacific Ocean, and roughly an hour and a half drive from the City of Los Angeles, resides Irvine, opened in 1965 as a “new town.” The area’s conception was a bedroom metropolis budding out of the 405-freeway connecting LA, OC, and San Diego counties. Its sole purpose was to be a pedestrian, and yes, a conformist archetype of 20th century modernism.

Now, in the 21st century, ironically, it is the largest city in the continental U.S states with an Asian diaspora, ranging from Indian to Korean, Filipino to Chinese, Malaysian to Japan. Irvine has become a blossoming food center, offering cuisine not only throughout Asia but Mexican, Italian, Indian, and Middle Eastern – and sometimes, a fusion of several.

For residents, the town’s proximity is close enough to enjoy Pacific Ocean breezes from Newport and Laguna Beach without having to pay for the pricey coastal real estate, although that, too, is changing as it continues to grow. Indeed, the area measuring 65 square miles is home to several higher learning schools including University of California, Irvine, Concordia, Brandman and Chapman Universities, and has a median income of a little more than $93,000 per household compared to the entire state at $63,000.

During the mid-sixties, people were the leaving urban centers for places like Irvine, which quickly become synonymous as a landmark of social and political conservatism. Often a hidden tag line, going to any city within Orange County such as Anaheim, Huntington Beach, or San Juan Capistrano was said to be “visiting behind the Orange Curtain,” a post-WW II reference to communist countries and much of the then area’s non-liberal viewpoint. Much of that has changed, as OCs head into the first quarter of the 21st century.

Matter of fact, Irvine proudly stated that for the first time since WWII, the entire area went “blue,” attributable to the shifting and dying demographics that once reigned in the area. Now Irvine, also called “SoCal’s Silicon Valley,” is one of the leading centers of the state’s diverse eats and eaten by internet company denizens from Google, Houzz, Microsoft, and Oracle populating each side of the 405.

No, Dorothy, this isn’t Kansas, it’s Irvine.

Breakfast: Hotel Irvine’s Marketplace

If you’re staying here, this yummy place offers well-made grab and go sandwiches, pizzas, and salads throughout the day. However, it’s the ideal spot to grab a great sausage and egg on an English muffin ($3) or a breakfast burrito ($4). Want to order a la carte? Go for scrambled eggs ($2), any breakfast meat ($2), and a side of potatoes ($2). It’s far better than anything heated up at a chain coffee of fast food spot. Indeed, many of the young office workers start their days at Marketplace because the prices are low. Coffee is standard Starbucks, but you can have a breakfast meeting with the ample seating. Free wi-fi included so it’s easy to start up a Powerpoint presentation. Come back during the never-ending happy hour and enjoy inexpensive glasses of wines, unique cocktails, and beer along with a stellar small plate eating menu that is equally as delicious.

 

Breakfast at Hotel Irvine’s Marketplace. From i8tonite: 24 Hours of Eating in Irvine, California

17900 Jamboree Road
Irvine, California, 92614
866.396.4201

Lunch: Wholesome Choice

You did well on that 26-slide Powerpoint presentation during breakfast, but that was at 8:00 am. It took hours to get through, and you’re famished, but the chain restaurants which proliferate in Irvine – and they do – aren’t what you want. Head to Irvine’s possibly greatest food spot: a grocery store called Wholesome Choice. At lunch (or even dinner), they have one of the best ethnic food hot bars probably in the country. Running the gamut from Chinese-American, Persian, Indian, Mexican, traditional American, to Middle -Eastern, it’s a food person’s dream. Enter in on the right side by the vegetable and fruit area, and you’re walking into a Turkish bazaar stateside.

Lunch at Wholesome Choice. From i8tonite: 24 Hours of Eating in Irvine, California

The bins are overflowing with pomegranates, Persian cucumbers, key limes (in season), parsley, ginger, and other items not seen in traditional grocery stores.

Lunch at Wholesome Choice. From i8tonite: 24 Hours of Eating in Irvine, California

Before getting there, though, you have to sidle by the sangak bread bakery and its bakers (who are Mexican). In line waiting for the unleavened curtains of whole wheat, which drape the shopping carts, are people of all backgrounds – Latin, Korean, Jewish, Russian, Filipino, Persian, Arabic – reflecting the neighborhood and the locals.

Lunch at Wholesome Choice. From i8tonite: 24 Hours of Eating in Irvine, California

Buy a bottle of orange water, rose water, lily water, or drinking water. Nearly a dozen varieties of tahini rest in the sauce aisle – it’s hard to choose. If you’re a little queasy about meat products, don’t head to the butcher cases. Whole sheep and cow reside there in pieces. An eye there, a testicle here, and a little bit of tongue. (Don’t forget trying a little bit of the house-made Turkish delight. There seem to be nearly as many choices of the confection as there are stars in the sky.)

Lunch at Wholesome Choice. From i8tonite: 24 Hours of Eating in Irvine, California

18040 Culver Drive
Irvine, CA 92612
(949) 551-4111

Cocktails

After shopping through one of the many malls, including Irvine Spectrum complete with a ferris wheel, head to Angelina’s Neapolitan Pizzeria, located in another strip area across the 405. Even though it’s a cement block with all the appeal of a wood chip, inside, the Italian bistro is light with grey, burgundy, and white.

Cocktail at Angelina's Neapolitan Pizzeria. From i8tonite: 24 Hours of Eating in Irvine, California

Additionally, it’s well-appointed with racks of wine bottles (mostly Italian), a full bar, and a pizza-oven creating robust aromas. Although you could order a glass of Pinot Grigio with maybe a pizza to share for as an appetizer before a meal, my recommendation is a flight of Italian food and wine. It consists of three tastes, with a trio of wines of about 3 to 3.5 ounces each. For example, the Sophia Flight ($12) focusing on rosatos, imbibers sip a sparkling from Setteanime, Raboso Marca Trevigiana, paired with a bruschetta of shrimp, garlic, and bell pepper. Another pairing is a Sangiovese rosato from Il Poggione Brancato in Tuscany coupled with a bruschetta of brie, olives, and micro-basil and lastly, from Puglia, a beautifully dry rosato, Tormaresca Calafuria Negroamaro, is combined with goat cheese, artichokes, and parsley slathered onto toast. There are others, but it’s a tasty way to travel the Italian wines without going bottle by bottle. Granted, you can do that, but there are checkpoints in Irvine.

Flights of food & Wine at Angelina's Neapolitan Pizzeria. From i8tonite: 24 Hours of Eating in Irvine, California

Los Olivos Marketplace
8573 Irvine Center Drive
Irvine, CA 92618
(949) 536 – 5200

Outside the Box of Irvine: Union Market

Union Market is one of my favorite destinations in all of Orange County, both for eating and retail shopping. It’s a unique one-of-a-kind retail and food hall destination showcasing the best of the independent shops.

Outside the Box of Irvine: Union Market. From i8tonite: 24 Hours of Eating in Irvine, California

Located in Tustin, a small town to the north of Irvine, it’s based in another mall, called The District.

Outside the Box of Irvine: Union Market. From i8tonite: 24 Hours of Eating in Irvine, California

There are about seven full restaurants, including Hatch which serves only sliders, Kettlebar, a New Orleans steam cooking experience, and several others. In the center of the mini-mall within a large mall – sort of like the Russian stacking dolls — lies a horseshoe shaped bar, appropriately named Central.

Outside the Box of Irvine: Union Market. From i8tonite: 24 Hours of Eating in Irvine, California

 

Here you will find locally-sourced beers, hand-picked wines, and craft cocktails served to a robust gathering of area workers. Order a deliciously messy Country Fried Chicken Poutine ($9) from The Kroft (the tagline is “comfort food re-invented.” ‘Nuff said.), or Market 2 Table’s freshly made rigatoni served with Bolognese ($8.95), and eat at any of the tables. How much fun is doing a buffet to your liking?

Outside the Box of Irvine: Union Market. From i8tonite: 24 Hours of Eating in Irvine, California

2493 Park Avenue
Tustin, California 92782

Dinner: Puesto

Across the parking lot from Angelina Neopolitan Pizzeria lies a Mexican restaurant created by three brothers in San Diego. Offering a variety of tacos and other South of the Border goodies, Puesto is a unique offering in the world of California Mexican food.

Dinner at Puesto Taco. From i8tonite: 24 Hours of Eating in Irvine, California

Begin the evening in the kitchen, where four dining tables are close to the culinary action. If the meal conversation lags or your companion is completely dull, start watching the sous chefs make batch after batch of perfectly pressed blue corn tortillas. Monthly, their Executive Chef Katy Smith creates a taco, of which a dollar from each sale goes to a local charity. It’s not always a taco, either. Sometimes, it’s a margarita, and in April of this year, a frozen horchata was chilled up. The inspiration comes from a variety of Mexican states, including the street food of Distrito Federale. It’s also one of the few restaurants where I’ve had freshly made chicarrones (pork skin deep-fried). Lightly salted, they can be a gluten-free or an alternative to corn chips. Fresh, intensely flavorful, and charitable all at the same time. What more can you want from a dining experience?

Dinner at Puesto Taco. From i8tonite: 24 Hours of Eating in Irvine, California

8577 Irvine Center Drive
Irvine, CA 92618
(949) 608 – 9990
www.market2plate.com

Hotel Irvine

Within the confines of staying in the city area of Irvine, hotel choices are limited. However, a nice casual business stay is the Hotel Irvine.

Where to stay: Hotel Irvine. From i8tonite: 24 Hours of Eating in Irvine, California

Looking more like a seventies securities exchange building, the 536-room property is nicely appointed – free Wi Fi – with a thriving food scene. Some of the rooms have balconies but overlook a business park and freeway. Regardless, it’s a quick escape from either North or South on the 405 and comes complete with a pool. (My motto: No pool. No stay.) The restaurant is called Eats Kitchen & Bar, which in January changed executive chefs. It’s now overseen by Jeff Moore, who comes from a fourth generation Palos Verdes-based grocer. The atmosphere of the restaurant is conflicted between being a gastropub, as is seen in the décor, and an industrial edifice.

EATS Kitchen & Bar Dining Room. Breakfast at Hotel Irvine’s Marketplace. From i8tonite: 24 Hours of Eating in Irvine, California

EATS Kitchen & Bar (Nicoise Salad). Breakfast at Hotel Irvine’s Marketplace. From i8tonite: 24 Hours of Eating in Irvine, California

Regardless, it’s a great place to stay – hell, it’s really the only place to stay in Irvine.

Where to stay: Hotel Irvine. From i8tonite: 24 Hours of Eating in Irvine, California

 

– The End. Go Eat. – 

 

Word photo courtesy creative commons: Derek Liang 

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Vineyards Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesA cursory internet search on Los Angeles wineries pulls up lists such as 10 Best Places to Go Within 50 Miles or 18 Spots to Go Wine Tasting. Although we are sure the wines are good, they don’t have the star power of, say, Napa’s Opus One or Santa Barbara’s Au Bon Climat. But, as they say, times are a changin’, and last year Australian media mogul Rupert Murdoch purchased Moraga Vineyards in the tony neighborhood of Bel-Air.  Celebrities who have resided in the area include actress Meg Ryan and rocker Avril Lavigne; Star Wars creator George Lucas recently purchased his only Los Angeles home in the wealthy community, according to Variety, at nearly $34 million. Other residents over the years have included Elizabeth Taylor, Michael Jackson, and Candy and Aaron Spelling. Therefore, Mr. Murdoch’s winery, once owned by Tom Jones, CEO at Northrup, and the former home of Gone With The Wind and Wizard of Oz director Victor Fleming, is probably one of the most expensive pieces of land in the United States…and possibly wine world.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesEmbedded in the Santa Monica Mountains, winemaker Scott Rich, who started the making the wines under the Jones ownership, spoke to us from his home in Sonoma, where he lives part-time, tending to his vineyards and grapes at Talisman Vineyards. He travels down to the City of Angels once a week, staying three to four nights, crafting Moraga Wines under the new owner. He says, “It’s a unique grape growing area. It’s like a refrigerator at times, as we get cold Pacific Ocean air, which is only 9 miles away. We consider it hot if it reaches more than 85 degrees.”

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

He continues, “Because of that, our wines are soft and elegant, not big and overpowering, as most associate with California.”
Rich also says that the wines they produce are from soils much like that of Bordeaux. However, true to California form, the vines sit on a fault line. “We are bisected by the Benedict Canyon fault. On one side, we have ground that was churned up two plates millions of years ago. On the south side, we have primarily uplifted sea bed. At one time, this was the Santa Monica Bay.”

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesBut at the end of the day, it’s not about the growing region so much as how they taste on the palate. Rich says, “We don’t do lots and lots of things to the fruit. We have perfect grapes, and we try not to mess them up while we craft our delicious wines.”

At the winery, the winemaking team only makes an Estate Red and an Estate Sauvignon Blanc. The white’s aromas are of peaches and nectarines, while the red is soft with currants and tobacco, which is indicative of the limestone soil. Only 10,000 bottles are produced annually, and are generally over a $100 per bottle. Not inexpensive, but it’s definitely more economical to taste the terroir in the bottle than it is to plant your mansion in the multi-million-dollar neighborhood.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Food Questions with Winemaker Scott Rich (with a nod to Proust):

What is your favorite food to cook at home?
Meyer Lemon and Ricotta Puffed Pancake with Macerated Strawberries. It’s this beautiful lemony doughy-bottomed, airy-topped steroidal (pan)cake with slightly sweet clouds of ricotta, topped with strawberries from the garden that have been soaked in Meyer lemon and Grand Marnier

What do you always have in your fridge at home?
Tortillas. Coffee. Milk (plain and chocolate). Veggies. Fruit. Leftovers.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesWhat marked characteristic do you love in a person with whom you are sharing a meal?
A love of food and flavors. The sharing part is important. Curiosity.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Lack of the above.

Beer, wine, or cocktail?
Do you have to make a choice? There’s a lot of territory to explore in everything.

Your favorite cookbook author?
Christopher Kimball and the whole gang at Cook’s Illustrated. They do a remarkably rigorous job of testing and tweaking recipes to arrive at the best result.

Your favorite kitchen or bar tool?
A sharp knife and a corkscrew.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Favorite types of cuisine to cook?
Italian and California/Mediterranean. It’s all about the best, freshest ingredients, rather than the process. I have a pretty decent garden and lots of fresh produce most of the year. My go-to dish during tomato season is caprese – simple preparation, rather than cooking.

Beef, chicken, pork, seafood, or tofu?
Yes.

Favorite vegetable?
Bok choy.

Chef or culinary person you most admire?
Daniel Patterson of Coi (and a few other ventures). Daniel is curious, creative, discerning, demanding, humble, and very thoughtful in his pursuits. His interests run the gamut from creating the finest, fussiest, artistic food in San Francisco to providing delicious, wholesome, inexpensive fare in one of L.A.’s poorest communities. Then there are his projects in the East Bay.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Food you like the most to eat?
I’m a sucker for really good French fries. Crunchy outside, soft pillowy innards.

Food you dislike the most?
Mayonnaise.

What is your favorite non-food thing to do?
Play.

Whom do you most admire in food?
See the question four above this one.

Where is your favorite place to eat/drink?
At home with a bunch of friends.

What is your favorite restaurant?
Coi in San Francisco for something mind-blowingly fancy and beautiful.
Pizza Azzurro in Napa for their margarita pizza and an Anchor Steam beer.
Any number of taco trucks in Sonoma.

Do you have any tattoos? And if so, how many are of food/wine?
No.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

No-Recipe Tuna Wasabi Canapes

• Pound of Ahi Tuna
• Package of won ton wrappers (found in the Asian section of your grocery store, by the tofu)
• ¼ cup of grated fresh wasabi (Japanese markets)
• Vegetable Oil
• Wok or deep skillet
• Alfalfa sprouts
• Freshly made aioli or grated garlic, mayo, and a dash of lemon juice to thin.
• Salt and Pepper

In the center of each wonton wrapper, smear some grated wasabi and alfalfa sprouts. Fold the wontons like a miniature taco and quickly fry them in about a quarter inch of oil. Drain on a paper towel. Salt and pepper the tuna and then sear in a hot pan about two minutes on each side. Cut the tuna into bite size pieces and place on a wonton. Add a dash or two of mayo for a little fat and the perfect appetizer to accompany our Moraga wines.

 

– The End. Go Eat. – 

i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Umami burger. From i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle SauceAccording to food history, the earliest known burger recipe is mentioned in a Wikipedia citation alluding to a 1798 recipe from The Art of Cookery made Plain and Easy written by Nigella Lawson’s forerunner, well-known English cookery writer Hannah Glasse. In it, she refers to a “Hamburgh sausage” which is roasted and served on top of bread as her serving suggestion.

However, California took the idea and ran with it. While some 20th century chains began in Minnesota and other far-flung places such as Connecticut or Ohio, the burger became part of the surf and sand culture. Perhaps it was because of the portable ease of the sandwich, but chains such as Bob’s Big Boy, In-n-Out, and the grand-daddy of them all, McDonald’s, were conceived in the Los Angeles metro area. This truncated past of ground chuck meets roll leads us to Adam Fleischman, who in 2007 essentially revitalized the patty culture for today’s standards.

i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle SauceIt’s a familiar script; an East Coaster comes to Los Angeles like so many starving artists before him. However, Fleischman is different. His medium isn’t film, and he isn’t an actor. He’s an entrepreneur, and his business is the stove. Like many food inventors before him, he had minor success with dabblings in wine and other dining experiences around the city.

In an October 2016 Inc. Magazine article, he states, “I was trying to start a business around umami, a savory flavor that’s found in every country’s cuisine. Basically, I Googled the foods highest in umami and took out my cast-iron pan and improvised a recipe with some ground beef. The concept of the restaurant was also quick. I just wanted to make Umami Burger gourmet, an adult place that had waiters and served alcohol.” And the Umami Burger was born. With progeny gaining ground in Dubai and Tokyo, the more than two dozen locations have made Fleischman a million many times over.

800 Degrees Pizza. From i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Now he is a “passive” owner stealthily building new concepts and food ideas, such as 800 Degrees Pizza (which he sold), and most recently, the Culver City-based Ramen Roll, which closed after four months.

Regarding the original Los Angeles location of Umami Burger, Fleischman commented, “We opened on La Brea because it had a lot of potential. It was languishing. It was risky, but this area seemed like a good bet.”

On the future of food, Fleischman said, “I think food is changing. I think the internet has made everything sort of cross-cultural. It used to be that people would only make the food in their town. Now, people have more information and access to recipes.”

i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle SauceFleischman talked to i8tonite while in his Los Angeles office, located behind his Hancock Park home, mentioning that he had a couple of new food ideas in the future…and a cookbook, too.

Food Questions (with a nod to Proust):

What is your favorite food to cook at home?
I like to cook Italian food at home. I make everything.

What do you always have in your fridge at home?
I always have club soda for cocktail making. And, lemons and limes.

What marked characteristic do you love in a person with whom you are sharing a meal?
I only share meals with people who don’t have dietary restrictions. They have to be drinkers. They can’t be sober.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
I won’t invite anyone I don’t like. I’m picky about who I eat with.

Umami burger. From i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Beer, wine, or cocktail?
I’m a mixologist and a sommelier, so wine and cocktail.

Your favorite cookbook author?
Paul Bertolli. He has a great cookbook.

Your favorite kitchen or bar tool?
My cast-iron pan. You can cook anything in it. It retains heat well.

Favorite types of cuisine to cook?
French, Italian, American, and Spanish.

Beef, chicken, pork, seafood, or tofu?
Seafood.

Favorite vegetable?
Artichokes.

Chef or culinary person you most admire?
Heston Blumenthal. He is such a technical brilliant chef.

Food you like the most to eat?
Moroccan and Indian.

Food you dislike the most?
I like everything if it’s cooked well.

What is your favorite non-food thing to do?
Driving.

Whom do you most admire in food?
Everyone, really.

pumpkin spice latte umami burger. From i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Where is your favorite place to eat/drink?
Copenhagen.

What is your favorite restaurant?
I like Castagna in Portland.

Do you have any tattoos? And if so, how many are of food?
Zero tattoos.

Recipe: Shredded Beef Tacos with Chipotle Sauce

i8tonite with LA’s 21st Century Burger King, Adam Fleischman & Recipe for Shredded Beef Tacos with Chipotle Sauce

Chipotle Sauce:
Take two large, ripe tomatoes (heirloom), half an onion and three small cloves of garlic and broil until dark. Blend with two dried chipotles, reconstituted in ¼ cup water and some sherry vinegar and s/p. Strain and blend with meat juices from shredded beef.

Shredded Beef: 
1/4 cup vegetable oil
1 (2 1/2 to 3 pound) beef brisket flat, chuck or any well marbled beef.
1 ancho or New Mexico dried chile, stemmed and seeded
I small diced onion onion
1 bay leaf
1/2 teaspoon Mexican oregano

Preheat oven to 300 degrees F.
Heat a Dutch oven over medium-high heat.
Add oil and brown the beef on all sides. Pour off as much oil as possible.
Just barely cover the meat with water. Bring to a boil.
Skim off any scum that rises to the surface.
Add remaining ingredients.
Cover the pot and place it in the oven until the meat is tender about 2 to 2 1/2 hours.
Remove the meat, reserving broth.
When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.

Serve in griddled tortillas and top with grated cotija cheese.

– The End. Go Eat. –  
Recipe photo courtesy and copyright Wikimedia Commons: helmadatter

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques Group

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupThanks to the entertainment industry, the City of Los Angeles creates opportunities arguably better than most cities in the United States. Case in point is the The Lucques Group, headed by chef Suzanne Goin and her business partner Caroline Styne, who has been the sommelier and wine director for the company since its inception.

A scant 20 years ago, there still weren’t many women who owned restaurants. Of course, Josie La Blach had her eponymous Santa Monica eatery. We also can’t forget the Border Grill ladies, Mary Sue Milliken and Susan Feininger. Nancy Silverton was baking bread and scones at La Brea Bakery, and Joan McNamara, a caterer turned restaurateur, are about a few of the holdovers from the previous century.

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques Group

Started in 1998, the now legendary Lucques was a success cementing at least the future of the two young women at the helm, Goin, in front of the stove, and Styne, managing the business and front of house and beverage direction.

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupFormer Los Angeles Times critic S. Irene Virbilia noted in her 2009 review of their Brentwood Larder, “Styne and Goin are the food world’s equivalent of Lerner and Loewe or Leiber and Stoller. Everything they do just seems to work effortlessly. The two share a certain sensibility and aesthetic. At any of their restaurants, there’s a sense of comfort and sensuality, contemporary rustic cuisine and warm but crisp service, and enticing environment. But most of all, they each have a strong sense of place.”

Ms. Styne, along with Ms. Goin, are native Angelenos, which is as hard to find as needle in a haystack. Both exude the clean living of a California life, but Ms. Styne was the epitome of West Coast style at a recent Hollywood Bowl media event. She appeared nonplussed by the media attention around her and her partner. In LA style, she smiled for the camera in a black and white herringbone frock perfect for the chill air on the stage of the arena. A glass of white swirled in her hand as the lightbulbs burst; she looked elegant and fit.

In her blog, Styne on Wine, she noted, “At my home, I played the role of wine steward and service captain. I would set the table, open the bottles of Bordeaux and pour wine for my guests throughout dinner.”

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupNow as part owner of one of the most thriving restaurant businesses in Los Angeles, with not one but five restaurants, a James Beard nominee, and catering for the Hollywood Bowl, Styne is a quintessential L.A. person living out their California dream in food and wine!

Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
I’m the vegetable and grain cook in our home. My husband does the grilling because I’m the least comfortable with that. I love roasting or sautéing vegetables, making salsas and other yummy sauces to spoon over them.

What do you always have in your fridge at home?
We always have Greek yogurt, olives, an array of cheeses, and wine!

What marked characteristic do you love in a person with whom you are sharing a meal?
I love sharing a meal with people who love food and like trying new things. I don’t necessarily need to discuss each morsel and aspect of the food to death, but I like to know that I’m with someone who appreciates food and the art of cooking.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
I don’t love eating with people who are uber picky or don’t love or appreciate food. It makes me feel uptight and uncomfortable. I’d rather just meet that person for coffee.

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupBeer, wine, or cocktail?
There is a time and place for all three, but usually cocktails and wine.

Your favorite cookbook author?
Suzanne Goin

Your favorite kitchen or bar tool?
Breville Citrus juicer

Favorite types of cuisine to cook?
Indian and Mediterranean

Beef, chicken, pork, seafood, or tofu?
Chicken and seafood…love pork, too

Favorite vegetable?
Romanesco

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques Group

Chef or culinary person you most admire?
Jose Andres….great chef, great attitude, great humanitarian.

Food you like the most to eat?
Cheese – all kinds, from all milks in all shapes and sizes

Food you dislike the most?
Offal…just not into it

What is your favorite non-food thing to do?
I’m big on physical fitness. I really like to keep active and actually enjoy walking, jogging, and just moving my body. I also love fashion in too big a way.

Whom do you most admire in food?
Danny Meyer

Where is your favorite place to eat/drink?
I think Italy is one of the most fun and satisfying places to enjoy food and wine.

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupWhat is your favorite restaurant?
If I’m not at home, I really love eating at my restaurants. I obviously love the food and the drinks. Suzanne and I always try to create restaurants that we ourselves would like to patronize, so I guess we’ve succeeded in that respect

Do you have any tattoos? And if so, how many are of food?
No tattoos…I’m boring that way.

Recipe: Asparagus and Proscuitto

Recipe from Sunday Suppers at Lucques. To drink, Styne recommended in a William Sonoma blog post, “You can never wrong with champagne or rosé. I think both say, “Party!” and can take you from appetizers to dessert.”

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques Group

Ingredients:
• 1¼ pounds asparagus, pencil-thin variety
• 2 tablespoons extra virgin olive oil
• 3 tablespoons whole grain mustard
• ½ cup creme fraiche
• 12 thin slices prosciutto di Parma or San Daniele
• ½ lemon, for juicing
• Kosher salt and freshly ground black pepper

Instructions:
Light the grill 30 to 40 minutes before you’re ready to cook.

Snap the ends off the asparagus to remove the tough woody portion. Toss the asparagus on a baking sheet with the olive oil, 1/2 teaspoon salt, and some pepper.

Stir the mustard and crème fraîche together in a small bowl, and set aside.

When the coals are broken down, red, and glowing, drape the prosciutto over a platter. Grill the asparagus 2 to 3 minutes, until slightly charred and tender.

Arrange the asparagus on the prosciutto and drizzle the mustard crème fraîche over the top.

The End. Go Eat.

i8tonite: From Zookeeper to Culinary Guardian: The Dream Jobs of Chef JT Walker

i8tonite: From Zookeeper to Culinary Guardian: The Dream Jobs of Chef JT WalkerChef JT Walker remembers meeting his wife at the Santa Ana Zoo, where they both were employed as zookeepers.

“We started on the exact same day,” he recalled. “There are very few zookeeper jobs in the United States, so to move up in the field, one of us would have to leave our (hometown). We were married and I was already at a point where I wanted to make a change. I turned to her one day, saying, “Hey, why don’t I go back to school and become a chef.” She already didn’t cook because I did all the cooking. “That sounds like a great idea!” she said. “It would be cool to tell everyone my husband’s a chef, instead of a zookeeper.” She already held that title and we didn’t need two zookeepers in the family.”

“Look, I’m very blessed that I was able to have my two dream jobs,” the Orange County native continues, “When I was at Oregon State University studying, I was awarded an internship at the Cincinnati Zoo. After I finished it, I was offered a job working there and wound up staying. Knowing how difficult it is to find these (zookeeper) positions, I jumped and took it.”

Now a veteran of restaurants, the 36-year-old Walker is excited about his continuing culinary adventures and re-opening Pacific Hideaway in his hometown of Huntington Beach, also known as Surf City. Located inside Kimpton’s Shorebreak Hotel, the executive chef is overseeing all the culinary attributes of the beachside eatery.

“This is going to be one hundred percent my menu”, Walker states. “We are calling it a modern American coastal tavern focusing on craft beers and cocktails. For me, growing up in So Cal, it was a unique experience. We could find inexpensive Latin and Asian cuisine. We are trying to bring that back. We will feature a crossover including possible vegetarian bim-bim bap, various kimchees, and Filipino lumpia to snack on.”

Calling himself a mutt, Walker’s background is a quarter Filipino, an eighth Polish, and the rest everything else; he says growing up, his family always made dinner together. “Nothing ever came out of a box.” As a child, he said to his father, an entrepreneur who had started a printing business at the age of seventeen, that he would like to cook dinner. Chuckling, the kitchen-helmer remembered his dad saying, “You want to make dinner. Awesome. You make dinner every night now.” It wasn’t meant to be mean – it was to take something of their plate, basically. Growing up my father cooks, my mom cooks. And, then I cooked. I’m hoping to bring that casual vibe I had growing up.”

With the Shorebreak Hotel located over a stretch of white sand in Huntington Beach, the Pacific Hideaway is promising to be more of local hangout. Said Chef Walker about the new restaurant, “We want to part of the destination, not be the destination. We want the locals to consider (us) their hang out spot. If they to plan a celebration, such as a baby shower, we want them to get a private dining room and have us write out a menu.”

Mussels. From i8tonite: From Zookeeper to Culinary Guardian: The Dream Jobs of Chef JT Walker

Chef Questionnaire (with a nod to Proust):

How long have you been cooking?
In fifth grade, I told my parents I wanted to be a either zookeeper or a chef. They are self-employed and had me making dinner right away to take that off their daily list of things to do. I came a little late to cooking, as I was a zookeeper for over five years. I have been cooking professionally for over 12 years now.

What is your favorite food to cook?
That’s like asking your favorite child (or dogs for my wife and I—we have two Basset Hounds and an English Bulldog). I love working over a grill or on my smoker at home. Asada for tacos, a dry aged ribeye steak over a wood fire, or slow smoking a pork shoulder for pulled pork sandwiches.

What do you always have in your fridge at home?
It is bare right now with me working on PACIFIC HIDEAWAY. My sweet pickle relish, Kilt Lifter Irish Ale, strawberry jam from my mother, assorted pickles I made last year, Filipino Banana Ketchup, eggs, and bacon I cured and smoked.

What do you cook at home?
According to my wife, not enough. I try and make whatever she is in the mood for. She puts up with my long hours and night shifts, so I try and bring hospitality home for her.

What marked characteristic do you love in a customer?
I love regulars. Those that choose to visit us on a semi regular basis. I also love those willing to try new things, step outside of their comfort zone.

What marked characteristic do you find unappealing in a customer?
The guest that doesn’t let us take care of them. We are here to guide the guest to the best experience. Ask our team questions. Let us do what we do best.

Tupperware, Rubbermaid, or Pyrex?
Deli containers from Smart and Final

Beer, wine, or cocktail?
Red Ales or an old fashioned

Your favorite cookbook author?
I like the Thug Kitchen crew, fun and tongue in cheek writings and recipes

Oysters. From i8tonite: From Zookeeper to Culinary Guardian: The Dream Jobs of Chef JT WalkerYour favorite kitchen tool?
My tongs and spoons

Your favorite ingredient?
Barrel-aged fish sauce

Your least favorite ingredient?
Lentils

Least favorite thing to do in a kitchen?
Cleaning out clogged drains

Favorite types of cuisine to cook?
Growing up in SoCal, pretty much anything that touches the Pacific Ocean. Specifically, Latin American and South East Asian.

Beef, chicken, pork, or tofu?
Pork all the way

Favorite vegetable?
Zucchini or corn

Chef you most admire?
All the chefs who helped guide me to where I am today

Food you like the most to eat?
Food that has soul

Food you dislike the most?
Food without thought or care

How many tattoos? And if so, how many are of food?
Just one, a panther, from my zookeeper days

Misoyaki Marinated New York Steak

Serves 3-4 people

Ingredients for the Misoyaki Marinade:

1 cup white miso paste
1 cup red ale (JT prefers San Diego’s Karl Strauss Red Trolley)
2 cups sugar
3-4 New York steaks
Freshly ground black pepper
4-6 green onions, with only the roots trimmed off

Directions:

To make the marinade: mix the miso, ale and sugar thoroughly.

Reserve ½ cup.

Add the NY steaks to rest of misoyaki mixture and marinate at least 4 hours, preferably overnight.

These steaks taste best when cooked on a grill.

Remove the steaks from the marinade and season with freshly ground black pepper. Place on pre-heated grill.

While the steaks are grilling, bring reserved marinade to a simmer and cook for 10 minutes.

Grill the steaks to desired doneness.

Once the steaks are cooked, grill the green onions until cooked through.

Serve the steaks with the misoyaki sauce and grilled green onions. These steaks pair well with steamed rice and sautéed edamame.

Bonus tip: Drink a hoppy IPA or spicy Malbec to help balance the sweetness of the misoyaki sauce.

 

– The End. Go Eat. – 

i8tonite with Eat This Poem author Nicole Gulotta and Energizing Orange Smoothie Recipe

i8tonite with Eat This Poem author Nicole Gulotta and Energizing Orange Smoothie RecipeNicole Gulotta is a writer, editor, and tea enthusiast. She’s the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry (Roost Books, 2017), and pens a blog by the same name. I first discovered Nicole’s website years ago, when looking for travel guides that encompassed both bookstores and great food. What gems Eat This Poem’s literary city guides are – written by those in the know, so it’s a local’s guide to goodness, when you travel. Nicole’s website is fill of musings on cooking – and life, and is one that I turn to again and again.

i8tonite with Eat This Poem author Nicole Gulotta and Energizing Orange Smoothie RecipeImagine my elation when I saw Nicole’s new book being created, published, and released (next week!). I caught up with Nicole in sunny California, while snowbound in Michigan, and asked her about writing a combination of food and poetry. She noted that while she had been writing the blog for several years, and had felt rooted in the combination of food and poetry, she was approached by an editor about starting the book – and it felt like the right project at the right time. And while the gestation process for Eat This Poem: A Literary Feast of Recipes Inspired by Poetry was long, she had been writing of these topics for years, had found her footing with it, and was excited to do something more substantial with it – for which I am grateful.

When I delved into her history, I learned that while poetry arrived early in her life, food came much later – and so it wasn’t a natural fit to pair the two. But Nicole noted that when you can step away from your life experiences and look at them, it enables those insightful moments to happen.

The Eat This Poem cookbook features more than 75 new recipes paired alongside verse from 25 of America’s most beloved poets. Forage mushrooms with Mary Oliver, then wander into your kitchen to stir creamy truffle risotto. Study the skin of a pear with Billy Collins while you bake a warm vanilla-pear crumble. And honor the devoted work of farmers with Wendell Berry while snacking on popcorn dusted with rosemary and drizzled with brown butter.

i8tonite with Eat This Poem author Nicole Gulotta and Energizing Orange Smoothie Recipe

You know me – when I asked what she hoped readers take away from the book, Nicole said, “The idea of being still in a kitchen, and having food and poetry be an opportunity to do something that takes care of yourself and the people around you as well. Our lives are so rushed and busy and we have all these things to do…and I want people to feel like they can indulge in poetry and food and ENJOY that, even if only for a brief moment.”

And, when I asked about poetry, Nicole (a life-long poetry lover) remarked, “Poetry is so great because it really keeps you rooted in the moment/present, and if you read a poem it might take a short time (or longer), but it is a special, be-present time. You can do this and inspire your day!”

Indeed – food and poetry are the perfect combination for stillness, thoughtfulness, and a good life.

i8tonite with Eat This Poem author Nicole Gulotta and Energizing Orange Smoothie Recipe

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook?
Something Italian, like bolognese that simmers for hours

What do you always have in your fridge at home?
Homemade almond milk, Dijon mustard, a wedge of Parmesan, and eggs from the farmers’ market

What do you cook at home?
I keep things simple, especially Monday through Friday, like quick bean tacos, lentil curry, and pasta with whatever fresh vegetables are in season.

What marked characteristic do you love in a person with whom you are sharing a meal?
A good appetite

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Chewing with your mouth open

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
Wine

Your favorite cookbook author?
Nigel Slater’s writing is so welcoming and poetic

i8tonite with Eat This Poem author Nicole Gulotta and Energizing Orange Smoothie RecipeYour favorite kitchen tool?
My Japanese chef’s knife

Your favorite ingredient?
Garlic. It’s the beginning of everything.

Your least favorite ingredient?
Dried fennel

Least favorite thing to do in a kitchen?
Empty the dishwasher

Favorite types of cuisine to cook?
Italian, Indian, and Mexican. But these days, anything I can get on the table in under 30 minutes.

Beef, chicken, pork, or tofu?
Beef, medium rare, with a touch of flaky salt on top

Favorite vegetable?
I know they’re technically a fruit, but tomatoes have my heart every summer. I also love roasted cauliflower.

Chef you most admire?
Suzanne Goin

Food you like the most to eat?
Always pasta, preferably spaghetti with a slice of garlic bread alongside

Food you dislike the most?
A poorly dressed salad

What is your favorite non-food thing to do?
Spend time with my son

Who do you most admire in food?
Anyone who helps support local farmers, treats animals and the environment with respect, and values seasonal cooking

Where is your favorite place to eat?
My kitchen table, or Bestia, in downtown Los Angeles

How many tattoos? And if so, how many are of food?
Zero.

Recipe: Energizing Orange Smoothie

i8tonite with Eat This Poem author Nicole Gulotta and Energizing Orange Smoothie Recipe

In a high speed blender, add 2 cups freshly squeezed orange juice, 1 chopped carrot, 1 banana, 1 cup frozen mango, 1 small piece of peeled ginger (1-inch), ½ teaspoon ground turmeric, and 1 cup ice.

Process until smooth, and garnish with chia seeds, if desired.

 

Find Nicole on social media:

Twitter: twitter.com/nicolegulotta
Instagram: instagram.com/nicolegulotta
Facebook: facebook.com/eatthispoem
Pinterest: https://www.pinterest.com/ngulotta/

 

  – The End. Go Eat. – 

i8tonite with Four Seasons Chef Emmanuel Calderon & Ceviche Tostadas Recipe

The food world has many captivating stories, such as Kim Sunee’s Trail of Crumbs: The Hunger for Food, Love, and a Search for Home, Born Round: The Secret History of a Full-Time Eater by former New York Times restaurant critic Frank Bruni, and Gabrielle Hamilton’s Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. All feature great storytelling narratives detailing how food played an important part of their lives. However, Executive Sous Chef at the Four Seasons Santa Barbara Emmanuel Calderon is not only fascinating, but humble as well. Here’s his story.

When I first met Calderon, he was the banquet chef to Executive Chef Mel Mecinas at Four Seasons at Troon Nort, Scottsdale. I had been writing two Arizona Latino stories – one on Mecinas, who had won an Arizona Culinary Hall of Fame award as best chef, and his new restaurant sous chef Sammy Sanz, who was, at the time, the youngest female sous chef working in a Four Seasons in North America. To me, they are both interesting accounts about the rise of a Mexican-born man becoming one of the top chefs in Phoenix, and with Sanz, how a woman, born in Mexico as well, rose to the top of a luxury hotelier while working with two of the city’s best cooks: Chef Beau MacMillian at Sanctuary and Virtu’s Gio Osso, before heading to work with Mecinas.

Mecinas said to me, “I want you to do a story on Emmanuel. He is like a son to me. One day, he will be a great chef.” Of course, I agreed. However, things happen, Mecinas went on to a new position at a private club after more than two decades working for Four Seasons, and Calderon became the executive sous chef at the luxury hotel company’s Santa Barbara property, working at the breathtaking Bella Vista, helmed by Italian-born talented chef Marco Rossati.

Having just turned 30 last year, he has already received an award for Top Ten Chefs Under the Age of 30 while working for the Four Seasons Mexico. He’s also worked in the kitchens of Four Seasons Punta Mita, Scottsdale, Dallas, and many other of hotels, as well as the cruise line Holland America, which took him to Italy, Philippines, and throughout the Mediterranean. Through these excursions abroad from his homeland, it taught him different flavors and techniques. Not bad for a guy who was born in the tourist city of Cancun on the Yucatan Peninsula and wasn’t planning on becoming a chef.

“I wanted to eat all the time,” says Calderon. “I think this has not changed at all. As a kid, I spent most of the time waiting for my grandmother and mom (serving up) the food.”

Now , as Calderon is an adult, we have the pleasure of eating his well-rounded dishes and get to explore the world through his global experiences.

Chef Questionnaire (with a nod to Proust):

How long have you been cooking?
This year will be 14 years since I start cooking – but to be honest…not sure If I should consider the first couple of years, when I was just trying.

What is your favorite food to cook?
I love seafood, I find it challenging and interesting to cook, plus reminds me: respect to the ocean.

What do you always have in your fridge at home?
Tortillas, habanero chili, limes, shrimp…………Negra modelo .

What do you cook at home?
On my days off, I like to cook easy but slow cooking food that allows me to do laundry and have food for a week…cochinita pibil, chicken soup, marinara sauce….this will help me to make a lot of turns up during the week!!

What marked characteristic do you love in a customer?
I really love when customers respect and make an effort to understand the menu and let themselves be surprised.

What marked characteristic do you find unappealing in a customer?
Modifications…I understand allergies but nowadays, you have people allergic to seafood that can eat lobster!! Gf that can eat pasta or vegans that eat FISH!!!!!

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
Beer

Your favorite cookbook author?
Marco Pierre White

Your favorite kitchen tool?
Chef Knife

Your favorite ingredient?
Chilies of all kinds

Your least favorite ingredient?
I haven’t met him yet!

Least favorite thing to do in a kitchen?
I think while you are in the kitchen everything is fun…even pastry shop, but my least favorite thing to do is office work!! It’s the longest hour of my day…

Favorite types of cuisine to cook?
Mexican…..or more specific Yucatecan.

Beef, chicken, pork, or tofu?
Pork

Favorite vegetable?
Corn…. My mom sells a beautiful corn on the cob and “esquites” in Cancun

Chef you most admire?
This one is difficult. Since I started, I had been having a model to follow – I’m used to admiring to the person who share his knowledge and passion. I still remember the name of my first Chef de Partie….. But If I need to say a famous chef, it must be Marco Pierre White and a Mexican – Carlos Juan Gaytan.

Food you like the most to eat?
I love street food like taco stands, pho places, and when in Mexico you find everything in the street nothing fancy. I found a tasty relaxation after work…

Food you dislike the most?
As a cook, it is difficult to me to dislike something, but if I think as a kid, I don’t like fish soup……something that my mom used to make me when I was a kid… It was a soup made just with the head of the fish…I love my mom, though.

How many tattoos? And if so, how many are of food?
No tattoos…yet

Ceviche Tostadas Recipe

1# Clean Fish Fillet (could be any kind of fish; the least fatty fish the best)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
1 habanero chili
2 roma tomatoes
1 avocado
1 small size red onion
8 Limes
1 orange
½ bunch fresh cilantro
8 corn tortillas

Get 3 ea 5 oz clean fillets, skin off, at your local market.
Dice the fish in medium size dice. Marinate with lime juice salt, pepper, and oregano.
In a dry hot pan, put 1 habanero chili to literally get burned – be careful and make sure you have ventilation.
Once the chili is burned in a black color, squeeze the juice of 1 orange and blend, add mix to the fish.
Small Dice ½ red onion and add to the fish.
Keep at the fridge for 20 min.
While the fish is in the fridge, small dice roma tomatoes, small size medium avocado, and chopped fresh cilantro and reserve.
Also, I love to do oven baked tortillas instead of using commercial tortilla chips or tostadas. It is more healthy and traditional, too – we used to cook it in a comal until they get crunchy.

Put your oven as high as you can then place whole corn tortillas in a sheet pan. Bake between 7 to 10 min, depending your oven, until they are firm and crisp.

At this moment, the fish should be ready. The fish should have a white color now. Add the tomatoes, avocado, and cilantro. With the help of a kitchen spoon, mix all together – add more salt to taste, and enjoy!!!
– The End. Go Eat. –