Category Archives: Food

i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-Fry

i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-FryWho wouldn’t love to cook like a Michelin star chef? According to Dr. Stuart Farrimond, the only way to truly uncork our culinary potential is to get a handle on the science of cooking. In his new book The Science of Cooking: Every Question Answered to Perfect Your Cooking (DK Books), he provides cooks of all abilities with a comprehensive and visually stunning guide to every question you’ve ever had on sautéing, searing, slow cooking, and more, providing the building blocks for becoming a great chef.

Specializing in food science, Dr. Farrimond is a science and health writer, presenter, and educator. He has conducted wide-ranging food science research and makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including the BBC, The Daily Mail, and New Scientist. Stuart is an experienced science communicator and founded the online lifestyle-science magazine Guru, which won support from the Wellcome Trust – the world’s largest medical research charity.i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-Fry

The Science of Cooking answers over 160 of the most common culinary questions, drawing on the latest research available, to give a deliciously accessible jargon-free read, full of practical know-how. He explains flavor and alcohol pairing, cooking techniques, essential equipment and more, making it the go-to book to master any dish.

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Anything stir-fried. When you cook small pieces of food in a searing-hot wok, you coat them with a unique complex smoky flavor, called ‘wok hei’ (meaning ‘breath of wok’). Stir-frying is a fast and exciting way to turn out great tasting dishes. Unfortunately, most of us Western cooks do stir frying a disservice by not letting our pan get hot enough, meaning that ingredients simmer and steam, rendering them soft and oily.

i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-Fry

What do you always have in your fridge at home?
A selection of cheeses. At a minimum, there is a super-strong mature Cheddar, something very stinky (like a traditional Camembert), and a more delicate-tasting soft cheese (like a goat cheese). Who would have thought fermented, moldy milk could taste so good?

What marked characteristic do you love in a person with whom you are sharing a meal?
Someone who can be both silly and serious.

Beer, wine, or cocktail?
Wine. Preferably red.

Your favorite cookbook author?
Ken Hom. I discovered his cookbooks while at University, and his easy-to-understand writing opened my eyes to the idea that cooking was more than simply putting frozen food in the oven. I was never taught how to cook anything other than scrambled egg when a child!

Your favorite kitchen tool?
Surely the quintessential kitchen tool is a chef’s knife? If a knife doesn’t count as a ‘tool,’ then my instant read digital thermometer is easily worth its weight in caviar.

Favorite types of cuisine to cook?
I think good, old-fashioned stews are woefully underappreciated. With nothing more than heat, time, and a sturdy casserole dish, an inedible, rubbery joint will miraculously transform into mouth-wateringly succulent morsels that are deeply infused with deep meaty flavors. Beef bourguignon is my favorite slow-cooked meat dish. Because, let’s face it, few countries do it better than the French.

Beef, chicken, pork, or tofu?
Beef. Good quality fillet steak, bought from a local butcher, served rare or medium-rare.

Favorite vegetable?
The humble carrot.

Chef you most admire?
The British chef Michael Caines is truly inspiring. Despite losing his right arm as a young chef in a road accident in 1994, he returned to the kitchen in just two weeks. He defied the odds by going on to become one of the world’s best chefs, winning multiple Michelin-stars and countless awards. I have had the privilege of eating at one of his restaurants several times – and his fantastically flavorful dishes are elegant and unfussy, with a focus on seasonal produce.

Food you like the most to eat?
Ice cream. Sweet, icy-cool and soft – I love ice cream so much that I have sometimes wondered whether it should be considered as a food group in its own right! (Just kidding.) The Italians and (oddly enough) the Germans know how to make truly great ice cream.

Food you dislike the most?
Pork rinds. They are a traditional British bar snack, but these pieces of deep-fried and salted pork rind are utterly repulsive. I’d rather chew on my shoe.

What is your favorite non-food thing to do?
Cycle. The freedom of riding a bicycle on the open road on a summer’s day is hard to beat. It helps to clear the mind and the spirit.

Where is your favorite place to eat?
A small eatery in the city of Bath, in the South West of England, called Menu Gordon Jones. Tuesday through Saturday evenings it opens up to serve a six course ‘surprise’ tasting menu, which is put together by the chef based on the fresh food that he has been able to source that morning. You don’t know what you are going to be served – it could be snails and chocolate bread – but it always tastes great. It is quirky and achingly stylish and has fun little touches, like flavored oil served out of test tubes.

What is your favorite restaurant?
My all-time favorite restaurant is The Dining Room restaurant at Whatley Manor. This two Michelin star restaurant is in a manor house hotel nestled in the picturesque green rolling hills of the English countryside. They understand that eating is an experience that involves all the senses and every dish is like a work of art – that tastes even better than it looks.

Do you have any tattoos? And if so, how many are of food?
No tattoos. Although if I were to have a food-related tattoo, it would probably have to be a strawberry. Because who doesn’t love a strawberry?

Make a stir-fry

i8tonite with Food Scientist Dr. Stuart Farrimond & How to Make the Perfect Vegetable Stir-Fry

To capture an authentic-tasting stir-fry flavor, get the wok as hot as you dare on a burner running at full-tilt. The metal should be smoking or shimmering.

Add a good slug of groundnut/peanut oil. This is the best oil for stir-frying as it can tolerate very high temperatures without burning.

Never use olive oil.

When the pan is steaming and smoking, drop in finely chopped fresh ginger and garlic and stir-fry for a few moments to brown off and flavor the oil.

Now add other, ingredients chopped into equal-sized slices. Add onion first then other ingredients in small batches in quick succession – too much at once will cool the pan down. Crank up the heat and keep the food moving! Add vegetables in the order of how long they take to cook – harder vegetables first. If food starts to burn and stick, try adding some more oil. Don’t turn down the heat but instead add extra ingredients to cool the pan or momentarily lift it off the flame/hob.

If some ingredients won’t soften, add a tablespoon of water and immediately cover with a tightly fitting lid. Keep the heat up on maximum and don’t lift the lid. After a couple of minutes, everything should have been steamed to ‘al dente’ perfection.

For a ‘quick marinade’ of meat:
Place cubed chicken in a bowl and cover with equal quantities of light soy sauce, dark soy sauce, rice wine and sesame oil – about a tablespoon of each is sufficient for a pound/500g of meat. Add a crack of black pepper or Sichuan pepper. You can leave the meat to soak for 30 minutes in the fridge (leaving for too long can make the meat turn mealy). Mix in about a tablespoon of corn flour so that the chicken is coated. Drain off excess liquid then add to your stir-fry!

Tips:
Steaming, as is described above, is a technique known as chao (pronounced as ‘chow’, as in chow mein). Rather than using water, try adding a good splash of light soy sauce with an equal quantity of rice wine (optional). It is well worth getting hold of some rice wine as it helps gives a dish genuine flavor. When you have tried it in your cooking, you won’t go back!

Experiment with other ingredients and flavors – try adding lemon grass or Chinese Five Spice!

Dark soy sauce is a stronger tasting, stickier sauce that has been fermented for longer than light. Use it for marinades rather than for adding to a stir-fry. (‘Light’ soy sauce does not mean it has been diluted or is low in calories!) Always go easy on the soy sauce – our sense of saltiness is dulled at high temperatures and will taste saltier when served. Diners can always add more later.

When cooking meat or fish, make sure that it has been cubed or thinly sliced evenly. Don’t add meat too early to a multi-component stir fry else it will overcook. This is especially true if finishing with some ‘chao’ steaming. Instead, try cooking the meat pieces at the start with garlic and ginger until they have a nicely browned crispy coat then set aside. Add it back in with the other ingredients toward the end of cooking.

Finish your dish with a drizzle of sesame oil. For a warming, spicy kick, grind some Sichuan peppercorns. Don’t cook with sesame oil because it will smoke and burn, producing an acrid taste.

 

– 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: 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 Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe

i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers RecipeThe first thing I noticed, when talking with Oy Vey Vegan Cookbook author Estee Raviv, was her passion for her work. Now in food, you will find passionate people (we all love to eat). Raviv is an artist. Cooking is an outlet for her creativity – and that anyone can relax – and cook – in the kitchen. Cooking is Art!

Cooking is Art. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe

Raviv’s foray into Vegan cooking and eating came about because of her digestive issues. After being raised in Israel, where cheese and dairy are plentiful and delicious, she experimented with elimination diets – and found that eating vegan changed her life. That change is why she started writing her blog, as well as her new cookbook, Oy Vey Vegan. She was so happy that she felt so good, and wanted to share this with the world.

Raviv noted that, like all of us when faced with changing our way of eating, she found it difficult to change her state of mind, and said, “What am I going to do now?” How could she change her routine – and ways of thinking? Well, we can all learn from her – she created her own menu for every day, and found alternatives that are healthy and not trying to be something else. Raviv avoids processed food – she noted that “you can be vegan and eat junk, so coming to veganism as a healthy aspect of a plant-based diet is helpful. Vegan eating is very healthy for us and, of course, it can prevent all types of cancers and other chronic diseases.” Her own menus sound delicious, starting with oatmeal for breakfast (which she loves), and then whatever healthy snacks she chooses for the day – lots of fruits, vegetables, legumes, and very creative salads that contain plant-based protein. Eating vegan is a whole new world that is fascinating and creative, and she thrived in it.

cooking segment on TV. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
cooking segment on TV

Appearing on a regular basis with a cooking segment on tv in Oregon and Washington, and teaching cooking classes with From Estee’s Kitchen, Raviv is happy to share the things that she is cooking for her family every day.

i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
My book in store

Her cookbook, Oy Vey Vegan, includes recipes that she uses every single day. It’s an excellent tool for people that want to eat vegan and don’t know how, as it includes simple and accessible global recipes using fresh ingredients. Most recipe ingredients are in the fridge or pantry all the time, and there are also traditional Jewish dishes with a vegan spin. Examples include vegan pate, which is a staple in every Jewish holiday meal, and matzo ball soup, which she recreated into a vegan version (without eggs) and says, “it tastes better than the traditional dish.”

My herb garden. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
My herb garden

Raviv was most passionate about the joy of eating, remarking that “most if not all of the recipes in Oy Vey Vegan are guilt-free – you can eat and feel good about yourself, and don’t worry about quantities. If you put good things in your body, food is medicine, food is good – as long as you eat the right things, you can eat without guilt.”

As a takeaway from her cookbook, tv segments, cooking classes, and blog (i.e., her life’s work!), Raviv hopes that she can help people with health issues, by teaching about using food as preventive medicine. If you eat right, you can prevent so many diseases. Raviv said, “Act now – don’t wait to be sick, but start now – and change your opinion or stigma about veganism…there’s so much more to eat than seeds and lettuce. If you eat a balanced vegan meal that contains protein, you won’t be hungry, and will be super-satisfied. And if I can change other people’s lives, I’ll be very very happy.”

She loves to eat, is passionate about food, and can eat as much as she wants. Delicious food as preventive medicine? Sounds good to me.

Book signing event at New Seasons Market. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
Book signing event at New Seasons Market

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook?
Eggplant, salads, tempeh, quiches. I love to cook mostly everything! I love to cook, period:)

What do you always have in your fridge at home?
Fruits, vegetables, tempeh and Almond milk.

What do you cook at home?
Everything vegan, mainly recipes from my book and new recipes that I develop. Today, for example, I made a sprouted lentil salad with orange slices and sunflower seeds, homemade hummus and stuffed eggplants.

What marked characteristic do you love in a person with whom you are sharing a meal?
First, I love people that love to eat. People that appreciate good healthy food, and people that are passionate about food in general.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal? People that are not open to try new food. People that think that vegan food is not satisfying food or not good food.

Tupperware, Rubbermaid, or Pyrex?
Pyrex for sure.

Beer, wine, or cocktail?
Wine

Your favorite cookbook author?
Crossroads cookbook author Tal Ronnen

Cooking at my outdoor kitchen. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
Cooking at my outdoor kitchen

Your favorite kitchen tool?
Food processor

Your favorite ingredient?
Love avocado, every day! Year round!

Your least favorite ingredient?
Margarine – does not exist in my kitchen

Least favorite thing to do in a kitchen?
Clean up

Favorite types of cuisine to cook?
Hard to choose because I love so many but Probably Mediterranean

Beef, chicken, pork, or tofu?
Tofu

Favorite vegetable?
Eggplant

Chef you most admire?
Giada de Laurentis

Teaching a cooking class. i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe
Teaching a cooking class

Food you like the most to eat?
Kale salad with crunchy tempeh on top…and avocado, of course

Food you dislike the most?
Bok choy

What is your favorite non-food thing to do?
Travel with my family / barre class / hikes with my husband /

Who do you most admire in food?
My mom – she is an amazing and creative cook

Where is your favorite place to eat?
If to be honest, at home but I do like to eat out in an Ethiopian cuisine, or at Jory restaurant at the Allison inn and spa (Oregon wine country)

How many tattoos? And if so, how many are of food?
None, not my thing

 

Recipe: Vegan Stuffed Peppers

i8tonite with Oy Vey Vegan Author Estee Raviv & Vegan Stuffed Peppers Recipe

Growing up, my mom used to make stuffed peppers all the time. And I loved it! Of course, she used meat and rice in her recipe. I recreated it vegan-style and it turned out so flavorful! No meat is necessary to create an amazing stuffed peppers dish.

Ingredients:

6 colorful bell peppers

Filling:

1 teaspoon olive oil

4 cup celery stalks, chopped

4 green onions – chopped

1/2 teaspoon turmeric

1/2 teaspoon sweet paprika

1/2 teaspoon onion powder

1/2 cup pearl barley or brown rice

1/4 cup quinoa

1 1/2 cups boiling water

1 tablespoon fresh cilantro or parsley, chopped

salt

pepper

Sauce:

1 1/2 cup boiling water

1 tablespoon tomato paste

1 teaspoon no chicken base

1 teaspoon sweet paprika

1 teaspoon agave

Salt

Pepper

 

Directions:

For the filling:

In a sauce pan on medium heat add olive oil, celery, green onions, salt and pepper. Saute for a couple of minutes.

Add the spices: turmeric, paprika and onion powder, Saute for a couple more minutes, then add the pearl barley, quinoa, boiling water. Lower the heat and let simmer until all the water have evaporated. Add parsley or cilantro, mix and Set aside.

For the sauce:

Add all the ingredients in a sauce pan and bring to a boil.

For the peppers:

Cut the top part of the peppers and keep it to cover the peppers after you fill them. (You can remove the green core.)

Scoop out the seeds.

Place the peppers in a wide pan; try to fit the peppers tightly.

Fill the peppers with the filling mixture and cover them with the top part of the pepper.

Pour the sauce over the peppers and let simmer for an hour, or until the peppers are soft.

Every 10-15 minutes, take a spoon and pour some sauce on the peppers, to keep them moist and flavorful.

Be creative and you can always use the filling in any other veggie you like. This specific filling is super light because it has a large content of the celery, and a lesser amount of carbs.

– 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: The Case for Mesquite Coffee with Food Person Monika Woolsey (Or When the Apocalypse Happens)

i8tonite: The Case for Mesquite Coffee with Food Person Monika Woolsey (Or When the Apocalypse Happens)“I want people to realize that when they walk out their front door,” says Phoenix-based nutritionist Monika Woolsey, “that they have a whole world to choose from not just the same six foods that we always eat.” This statement starts the conversation about how do you define Woolsey, named in 2016 by Phoenix New Times as one of city’s 100 Tastemakers. Unsurprisingly, she was the only registered dietitian on the alt-weekly’s restaurant heavy industry list. By i8tonite’s definition, she is a quintessential food person, making a mark in her community through her work. According to her website, she is the team nutritionist with the Milwaukee Brewers Baseball Organization, maintaining the needs of 150 athletes from a dozen countries, keeping their energy so they can reach home plate;  and the Caesar Chavez Leadership Academy Garden Project focusing on hunger relief and blogging on community gardens.

She can be thought of as keeper of “indigenous plants” and foods to eat maintaining healthy diet for all. Woolsey states, “We eat the same foods, but it’s important to eat what you know. Recently, I was working with a young Mexican athlete, who’s food consists of corn. We needed to implement that food into her diet, making it easier for her to sustain a balance.”

i8tonite: The Case for Mesquite Coffee with Food Person Monika Woolsey (Or When the Apocalypse Happens)Woolsey has a degree from the University of Boulder, Colorado in kinesiology,but began nutrition when approached by the Chicago Cubs, who needed someone who knew food and was a fluent Spanish speaker to talk to the team. (Woolsey does both and has traveled throughout Latin America.)

Winding down the conversation, Woolsey says, “I’m making mesquite tea.”

With surprise, I quip, “I’ve never known you could drink mesquite as a tea.”

“Oh yeah. During the Civil War, Texan soldiers didn’t have any coffee so they would drink this (brew). They called it ‘apocalypse’ coffee.”

I know who I’m hanging out with when the last day comes.

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Slow cooker meals that get better as they sit: chili, ropa vieja, minestrone soup, sauerbraten.

What do you always have in your fridge at home?
At least 8 different seasonal vegetables. Ricotta cheese, milk, and eggs. Sofrito, salsa, Dijon mustard, sriracha, and curry sauce.

What marked characteristic do you love in a person with whom you are sharing a meal?
Someone who can simply enjoy the meal, and the meal environment, without taking a picture of it, commenting on its nutritional value, or lack thereof.

i8tonite: The Case for Mesquite Coffee with Food Person Monika Woolsey (Or When the Apocalypse Happens)

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Excessive special requests for the host that remove the love and thoughtfulness that went into its creation.

Beer, wine, or cocktail?
I’m German. It’s going to be beer! Nothing better on a hot Phoenix day than a Weissbier with a spritz of lemon!

Your favorite cookbook author?
Gran Cocina Latina by Marcicel Presilla. The author is a chef with a PhD in Mediieval Spanish History, and her book approaches the entire Latin continent from a historical perspective. I read it cover to cover last summer, and plan to do so again this summer. This book completely launched my confidence in creating healthy recipes for the Latin athletes I work with.

Your favorite kitchen tool?
My garlic press! I am constantly pulling it out of the dishes, washing it, and using it for the next project!

i8tonite: The Case for Mesquite Coffee with Food Person Monika Woolsey (Or When the Apocalypse Happens)Favorite types of cuisine to cook?
Most of my audience is people new to cooking. I enjoy creating simple renditions of complicated recipes that leave anyone feeling like they can succeed in the kitchen. Recently I’ve been focusing on Latin American cuisine. Not just Mexican, but Caribbean, Venezuelan, Central American, each one is different and each has introduced me to delicious ingredients I take back to my other recipes.

Beef, chicken, pork, or tofu?
Anything, anything, but tofu!

Favorite vegetable?
With a business named “Hip Veggies,” it’s hard to play favorites. But I suppose it would be homegrown tomatoes. Mine are ripening right now, and they rarely make it inside to the salad. I love snacking on them as I pick them. But then there’s corn. Who doesn’t love a fresh roasted elote? Oh my, I had best move on to the next question before you get a dissertation.

i8tonite: The Case for Mesquite Coffee with Food Person Monika Woolsey (Or When the Apocalypse Happens)

Chef you most admire?
Tamara Stanger, of Helio Basin Brewing Company, here in Phoenix. She’s blazing her own trail, daring to use native desert ingredients I have not seen other local chefs know how to use. And every time she steps up, she wins awards. Tammy is very quickly raising the bar for the definition of “local food” in Arizona.

Food you like the most to eat?
I like what’s grown locally, in season. Food that was pulled out of the ground the day I get it. My CSA box has sharpened my awareness of what tastes best at different times of year. And I have learned that when you eat with the seasons, there’s always something coming up, just around the corner, that I haven’t had in awhile. It keeps my kitchen interesting.

Food you dislike the most?
Anything with ingredients piled together in some way that suggests they’re only there because they are trendy. I love kale, quinoa, sweet potatoes, avocado, blueberries, and salmon. But please, don’t pile them together in a Superfood Bowl. Been there, seen it on Instagram a million times.

What is your favorite non-food thing to do?
Anything related to nature. Hiking, photography, biking, visiting a zoo or botanical garden.

Whom do you most admire in food?
The farmers who put it on our table. They work so hard for so little credit. If it were not for their love of the land and willingness to be out there 7 days a week, often in brutal conditions, we wouldn’t even be having this discussion. We take them for granted. They deserve better.

Where is your favorite place to eat?
Anywhere that is likely to create a memory. On a log while hiking a beautiful trail, with family on a holiday, any environment that encourages savoring the experience as well as the food.

What is your favorite restaurant?
My family has been eating at Casa Molina in Tucson, Arizona for over 40 years. The menu hasn’t changed, the décor is the same. Good things stick around for a reason. Try a carne seca tostada with a margarita on their patio, and you’ll understand.

Do you have any tattoos? And if so, how many are of food?
I have never intentionally tattoed myself. However, food has had a way of tattooing me! I have a nice scar on my left forefinger, a souvenir from a bout with a cantankerous bagel. A few marks from splattering grease, touching hot baking sheets I thought were cool. I wear each one with pride.

Recipe: Grilled Butternut Squash with Mexican Pipián Sauce

i8tonite: The Case for Mesquite Coffee with Food Person Monika Woolsey (Or When the Apocalypse Happens)

Serves 2

1 butternut squash
1 tablespoon peanut oil
Salt
1/2 cup 505 Southwestern Green Chile, Tomatillo, Cilantro, and Lime Salsa
¼ cup raw, unsalted peanuts
¼ cup pumpkin seeds

Clean the squash

Peel butternut squash and cut into thin slices; set slices in a small mixing bowl. Set aside the seeds you recover while cleaning and preparing the squash.

Make the pipián sauce

Place reserved squash seeds in a ¼ cup measuring cup. If you do not have ¼ cup of seeds, add enough pumpkin seeds to measure as ¼ cup. Add these seeds and the peanuts to the skillet, and toast them over medium heat. Stir frequently.

When the seeds and peanuts start to pop, turn off the heat and let them continue to cook in the heat remaining in the skillet.

Place seed/peanut mixture in a spice grinder, a coffee grinder, or a food processor and grind thoroughly.

Remove mixture from grinder and set aside.

Cook the squash

Add peanut oil to the squash; toss to evenly coat slices with oil.

Salt lightly.

Place squash slices on a grill (or in a cast iron skillet over medium heat) and cook until both sides are nicely browned. It should take just a few minutes on each side. Remove from heat and set aside in dish.

Assemble the dish

Arrange the squash pieces attractively on a serving plate.

Spoon pipián sauce over the squash slices.

Garnish with cilantro.

Enjoy!

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. –