Truck Name: The Hangover Man Truck powered by Function Drinks!!


Truck Specialty:

Curing Los Angeles’s Hangovers one bottle of Urban Detox at a time.

Truck Mission/about:



Function says it best:

“The Hangover Man is on a mission to rid the city of hangovers, one party person at a time. He roams the streets at night with his GPS set for “fun” and when he arrives at his destination, he showers party-goers with Function’s hangover-fighting formula, Urban Detox.” Look for the F-team, on a corner near you!



Truck operators & Team:

Joey Steger(Function Drinks, Director of Marketing Events, Promotions, and POS)



and Pearl Wible(Function Drinks, Director of Marketing / Brand Manager)

Payment: Urban Detox, compliments of Function Drinks, Street Team, Los Angeles division

Truck neighborhood coverage: Westside, Northside, Southside, Eastside…. Wherever there is a Party(in Los Angeles that is).



Thinking of throwing a party?, why not Invite The Hangover Man to attend your party!! He may creep up in the middle of the night with none other than Urban Detox to sober up all of your friends, or at least try.

If this gets you the slightest bit thirsty, than email hangoverman@functiondrinks.com or tweet him and maybe he will come @functiondrinks. Give them the time and location of your party and you may just get a late night visit!



Menu breakdown:  Likes, must haves, etc…

Mains: There is only one thing on this menu and it is: URBAN DETOX, available in Flavors:

Prickly Pear, Pomegranate Cherry and Goji Berry

Function: Urban Detox was created by physicians to tackle the dreaded symptoms of a hangover. Super antioxidant NAC breaks down toxins in your liver, prickly pear extract is a natural anti-inflammatory, and the patented Rapid Re-hydration formula replenishes the electrolytes lost after a night on the town. It works best when you drink it post-party, but can be enjoyed 24 hours a day. As a bonus, Urban Detox also helps to clear airborne pollution from lungs and sinuses!

Sides/Extras: More Urban Detox and if you are lucky a cold bottle of Function Water or Function Light Weight in Acai Pomegranate or other flavors! Buy online here.



Average item price: Free from The Hangover Man, about $1.89 in stores like Whole Foods, CVS, and Bristol Farms

Truck contact info:

The Hangover Man’s beat is currently Southern California and you can track his whereabouts on twitter: @functiondrinks.

Twitter: Tweet up with the Hangover Man @functiondrinks.

Facebook: http://www.facebook.com/FunctionDrinks

Website: http://functiondrinks.com/

Private events:

Want the Hangover man at your next event?, than email hangoverman@functiondrinks.com or tweet him and maybe he will come @functiondrinks. Give them the time and location of your party and you may just get a late night visit!

Strangest question asked: Do you have any booze I can mix my Function with? Sorry guys, Drink Function Urban Detox before you drink and after to put that eminent hangover at bay.

Special Thanks:

Thanks to Joey and Pearl for keeping me informed about this project from inception to its roll out and my ride along last month for the AVP Hermosa Beach Volleyball Open. We blew through a record number of cases and I had the pleasure of being a guest DJ. I was cutting it up while taking pictures and passing out the occasional drink. Thanks Function Drinks for having us along and for being an unofficial sponsor of VivaLAfoodies.com. Until the next party, Hangover Man. Over and Out!

Comments Off | In: Food Truck Profiles, Street Food LA | tags: Function drinks hangover man, function drinks joey steger, function drinks pearl wible, function drinks urban detox. | #

(July 10, 2010) @VivaLAfoodies.com Over 3,000 foodies converged on Paramount Studios, New York City back-lot for the 36th Annual Block Party; “Concern Under the Big Top”, benefiting the Concern Foundation for Cancer Research, here in Los Angeles. The Circus themed event brought out over 50 of LA’s Top Eateries, all showcasing what they do best: FOOD. A handful of beverage sponsors and catering companies rounded out the evenings palatable entertainment.



Additional stimulation for the mind, body and soul came from various activities. You name it, they had it. Whether it was casino-style gambling or getting your fortune read; to a massage from the on site spa, or just dancing your a-S off; it was not hard to have fun.



They even had “Carnie” rides(sorry guys,no Gravitron).



The Ferris wheel was a blast from the past and all i have to say is that thank G-D they didn’t have the “Ring of Fire“.





Stilt walkers and silent and live auctions along with a soundtrack provided courtesy of the Tom Nolan Band and DJ Layne completed the audible entertainment for the eve.





We ate, ate and ate our way down each block and every corner. From a tomato soup amuse from La Cachete Bistro, or Dominick’s wild mushroom Arancini balls and ricotta fritters to Sushi bites prepared by the California Sushi Academy(of Los Angeles) our bellies had our fill.






Mini-Corned Beef Sandwiches, coleslaw and new pickles from Factors Famous Deli and even a slab of Ribs from Mr. Cecil’s were the standouts from the evenings savory selections.



Some sweets of notable nomenclature included xooro’s(Sure-Oh) signature churro and “coconut cloud cakes” and “Big chewy cookies” from the girls from “The Bakelab”.







As a group the above vendors ensured that we would be full long before we could stand in the line at the Pink’s hot-dog cart around the corner(Sorry Pinks, Next-time on LA Brea at 2am). A final sip of my Asahi beer and a shot of Limoncello from Ventura Limoncello completed the evenings consumption junction.





This successful event raised over 1 million dollars for future cancer research that will allow 42 researchers to work hard to find a cure to cancer. A special thanks goes out to our friend Jane Summer and Summer Communications for having us as guests to this great humanitarian event. An extra special thanks to Marissa and Loretta for showing support for the Concern Foundation. Angeleno’s care about the issues and it shows.



To find out more about how to become involved with Concern and Concern2, please visit www.concernfoundation.org or call 310.360.6100.

Comments Off | In: Events | tags: Concern Foundation, Paramount studios for cancer research, Summer Communications. | #

Essential Chocolate Desserts will make all of your ding dong fantasies come to life as they did with mine a few weeks back at their WestSide Pavillion retail location. Simply advertised as “A Ding Dong Tasting” to gourmands who follow Essential Chocolate Desserts, this particular monthly tasting event “sold-out” like its predecessors.





A modern version of the classic snack cake takes ding dongs to the upper echelon of the gourmet hand-held pastry world. With today bakeries and patisseries finding it difficult to fill the demand for innovative cakes and decadent treats as America’s sweet tooth aches for the next best thing; E-C-D is constantly evolving and this local Los Angeles company strives to be steps ahead of its confectionery competition and dessert trends here in Los Angeles.



Intro:

So you may be asking yourself, what exactly is a ding dong?
Simply put, to summarize Wikipedia, a A Ding Dong is a a 3 inch round chocolate cream filled moist snack cake encased in a chocolate glaze and commonly packaged in shinny foil.

The first Dong Dongs date back as far as the 1930’s and the original mass produced cakes were distributed by hostess in the 1960s.’

Now that you know the basis and understand the ding dong as a vehicle for confectionery consumption you will appreciate how Essential Chocolate Desserts puts their touch on this classic treat. Their hand-held cake now takes a S-Q-U-A-R-E form and is available in assorted flavors.



Location:

Essential Chocolate Desserts boasts two great locations here in Los Angeles
The Westside Pavilion location & Culver City Bakeshop are central to Angelinos looking for local socially conscious sweets and treats. Mail and internet ordering is also available if you don’t want to leave the house, but a visit to the shop will give you the entire Wonka experience.



About ECD:

Melissa Sanders and team from E-C-D have been making waves amongst the pastry community with their signature Gourmet Ding Dongs, Moon Pies, Cupcakes, and Brownies just to name a few. From catering weddings and LA events they also offer local retail and internet orders. Stay connected to their facebook events page for upcoming summer tasting events at both stores.



Menu:

Ding Dong Flavors. From Basic to Extreme! Listed below in order of consumption:



-Traditional Chocolate and Vanilla(Throwback to the OG ding dong)
-Espresso
-Orange poppy
-Coconut
-Tropical



With so many flavors in my mouth all flavors deserve applause with my favorites being the classic ding dong and the tropical pineapple upside down cake version(a perfect summer flavor).

Recap:



Keep informed to hear about more great tasting events from ECD. Reserve online or show up in person because you will not want to miss out. Essential Chocolate Desserts is the ultimate pastry boutique for Angelinos seeking a little something different than your average cupcake.



Contact:



Essential Chocolate Desserts at the Westside Pavilion
10800 Pico Blvd., Suite 167 (1st floor, across from Forever 21)
Los Angeles, CA
310-446-2181

Essential Chocolate Desserts at the Culver City
10868 West Washington Boulevard
Culver City, CA 90232
(310) 287-0699

Comments Off | In: Events, Tasty Treat | tags: ding dong tasting los angeles, essential chocolate desserts. | #

Similar to Disney’s concept for California Adventures, Chef Amy Jurist created a California adventure of her own with her latest underground dinner, the Bounty of California. From aesthetics to the ingredients themselves she captured the uniqueness and individuality housed in California. Here is a recap of a dinner that takes you from the hills of Northern Cal down to the wineries of our beautiful Golden State. Hold on to your hats, it’s going to be a tasty ride.



Location, location, location…Surfas!
How else do you seize an opportunity to dine al fresco and to showcase a gorgeous dinner representing your state? By having it outside at an Angelenos’ favorite hot spot, Sufras. The scene was dressed to impress by Jonathan Fong. Lush centerpieces of sunflowers housed in celery and/or asparagus made this table dressing perfect for the night.



Sweet as ice: Limoncello Snow Cones
Forget starting with the same old cocktails we are all used to by now. Instead head straight for the Limoncello Snow Cones by the Ventura Limoncello Co. Simply divine, this sweet treat kept your palette cool and set the bar high for the night.





Amuse Bouche | Ready, set, go…
Delicious small bites, awaited us as soon as we entered the event. Tray-passed delights included: 12 grilled vegetable & 6 Cheese pizza, Asparagus wrapped in prosciutto, guacamole and chips on the table. By far, we had started the evening out just right.



Toast of Temecula Valley
Nice big pours from wineries located in Temecula were on deck the entire night. From the amuse bouche right down to dessert. Some of the favorites of the night were from Vindemia, Hart and Palumbo Wineries. By observation, every bottle ended up being consumed to the last drop. Always a great sign for the night.

Whistle while you work…
Chef Amy’s whistle was a show stopper. Amy took the time to present each dish and introduce her guests to new California vendors, back stories for the creation of each dish and interesting tidbits of farm to table fare. Here is a break down for each main dish, full of flavor:



First Course:
Cream of Farm Fresh Corn Soup with with King Crab
Amazing and surprisingly refreshing. The King Crab was superb but did not out shine the edible micro pansy that added a pop of color to such a wonderful first course.



Second Course:
Pistachio Crusted Halibut with Tangle of Root Vegetables
Halibut felt right at home with root vegetables. Chef Amy added her own artistic touch with the perfect plating of cubed purple potatoes and yams.



Third Course:
Flowering Thyme & Garlic Grilled Baby Lamb Chops with Wild Rice Pilaf & Dried California Fruit Medley
Absolutely my favorite for the night. I normally don’t order lamb chops (usually I leave that up to Adam) but I think Chef Amy might have swayed me to the other side. The Colorado lamb chops were perfect in very which way. The wild rice complimented the dish and while the dried California fruit brought out the sweetness. Amazing job!



Fourth Course:
Sheild’s Date Shake Shooter, Almond Florentine Napoleon with Cherry Almond Ice Cream & Amaretto Macerated Cherry Compote
By far my favorite portion of the adventure. Amy wowed her guests with savory sweetness in her Date Shake Shooter, an Almond Florentine Napoleon with Cherry Almond Ice Cream and Amaretto Macerated Cherry Compote. Leaving me full for the entire night and possibly the next day.



It’s a wrap…
Definitely go to Chef Amy’s next underground dinner (and adventure). You and your taste buds will be rewarded with memories of a fantastic night.

Check out Chef Amy’s site for details of the next underground dinner adventure: http://www.amysculinaryadventures.com/

Special Thanks to Brian Deutsch, Jacqueline Reaume from Purry Communications, Chef Amy and our new friends we met during our wonderful dinner, Hettie Lynne Hurtes and Randy Roberts.

Comments Off | In: Events, Guest Foodie | tags: chef amy jurist, Los Angeles, underground dinners. | #

An intimate dinner with a vintner is now something I can cross off my bucket list, thanks to Dennis Cakebread and Cakebread Cellars; micro-purveyors of wine from the Napa Valley. And yet again, the Cheese Impresario didn’t fail to “impress” with this introduction, that was a meeting of the minds, nose and stomach all rolled into one.



It pays to stay connected with your foodies and that is exactly how I became a guest at the table on the patio of legendary Michael’s Restaurant in Santa Monica.



On a brisk Summer night I was delighted to be in the presence of some of LA’s top food and wine bloggers, while having great conversation and learning about the nuances of Cakebread’s latest pour, the Dancing Bear Ranch, Cabernet Sauvignon.



Eve Hammond Bushman from Eve’s wine 101 and Greg Henry sippitysupp(ed) their way through the Napa Valley tour without leaving the table; while Marissa and I enjoyed some food and drink along with some chatter.



A focus(ed) group we were, all enthralled with Cakebread Cellars, Dancing Bear Ranch, Cabernet Sauvignon as it gleamed as the evenings centerpiece in its crystal decanter until the time was just right.



Dancing Bear Ranch Cabernet is a blend consisting of Seventy nine percent Cabernet Sauvignon, seventeen percent Merlot and four percent Cabernet franc. All grapes in this luxury blend from 2006 are grown in the Howell mountains high above the Napa Valley and attribute to its rich fruity flavors and body.

It was no coincidence that Cakebread and Michael’s were paired for our tasting since they both celebrate the flavors of California and have ties to Califonia’s wine regions and the restaurants and patrons that support them.



Michael’s has been a Los Angeles staple since the 70’s and has been bringing contemporary California cuisine to Santa Monica ever since. Seasonal summer selections made the wine pairings an easy task and Dennis Cakebread didn’t let the table down, nor was there ever a moment in wine limbo.

Each item that we ordered offered great flavors as well as quality farm fresh ingredients. Summer freshness is interpreted in each dish; from an Heirloom Melon and Serrano Ham salad to the Superior Farms Colorado Rack of Lamb just top name a few selections that we indulged in.





Throw in a Warm Brown Butter Tart from the dessert menu loaded with Farmers’ Market Seasonal Fruit, Crème Anglaise and Crème Fraîche and you have just experienced ecstasy.



There is nothing like a gourmet dinner paired with great wines, and for a just a moment, we thought we were in Napa, or at least until the valet attendant brought us our car.
Take a moment and read the Cakebread Dancing Bear Ranch story and glance at the amazing cinematic video tour of the property and you will truly understand this micro wine, it’s purveyors and the Cakebread family run winery. And you just might run out to the store and pick up a few bottles one for the present and one for the future as this line is a must have for collectors and will be great for years to come. Thanks Michael’s and Cakebread Cellars for having us along for the ride. We will see you in Napa real soon!

Summer menu snapshot for your dining pleasure

Starters
Heirloom Melon and Serrano Ham
Fresh Mint, Extra-Virgin Olive Oil

Mains
Snake River Kurobuta Pork Chop
Fried Yucca, White Peach Mostarda
38



Superior Farms Colorado Rack of Lamb
Rice Beans, Merguez Sausage, Harissa,
Watercress, Heirloom Cherry Tomatoes, Lamb Jus
44

Dessert
Warm Brown Butter Tart
Farmers’ Market Seasonal Fruit, Crème Anglaise, Crème Fraîche Soft Cream
12

Michael’s Restaurant
1147 3rd Street
Santa Monica, CA 90403-5005
(310) 451-0843

Comments Off | In: Events, Fine Dining | tags: cakebread cellars, Cakebread cellars napa valley, dancing bear ranch red cabernet, Michaels restaurant santa monica ca. | #

Simon Says: Make a reservation!



Last Thursday, we embarked on a guys night out of a different kind. Our mission was simple; To taste, savor and experience the flavors of SimonLA’s new seasonal summer menu that rolled out a little over a week ago.




Simon Says: Sit back, relax and enjoy the vibes!



It is not often in LA, that we take the time to “DINE” due to our busy schedules, but Chef Kerry Simon’s new Summer menu will entice you to do just that.

Simon Says: Eat local!





Locally sourced fresh seasonal Ingredients from the farmers market are artistically composed into extraordinary plated masterpieces. Every ingredient has a purpose and add seasonal flavors to the dynamic dishes.

From Fava Beans to Broccolini, heirloom tomatoes and gastronomic cheeses, Chef Simon uses the finest ingredients to translate his culinary vision into a Palette-al symphony for patrons looking for a little something different in LA, with an eco-sentric motive.



From each course to the next you will be salavating in anticipation of what is to come. Sharing dishes is encouraged because you will not want to miss a bite of flavorful tasty goodness.

Simon Says: Chill Out!



SimonLA is a Modern eatery in Beverly Hills with an art nuveau earthy vibe and appointed with natural materials showcasing the four elements of nature. The open kitchen cranks out American comfort food with Asian influences like a power ballad from Journey.

Simon Says: “I wanna to rock and roll all night, and party every day”



Chef Kerry Simon, The Rock n’Roll Chef has cooked for some of Rock’s greats and has earned acclaim within the Hollywood community for his innovative style. From Bowie to Keaton and an appearance on Iron Chef America, Kerry has recently expanded his brand to Las Vegas.



Simon Says: Save room for dessert!



After a three hour dining tour and SimonLA’s signature “Junk Food” dessert platter we felt accomplished. We relished in every bite, every flavor and experienced the best of LA dining at the Sofitel Hotel in Beverly Hills. Who says guys night out has to be ordinary, when it can be extraordinary. So the next time you want to take the opportunity to dine, make SimonLA the place and make sure you get there before the seasons and the menu change. Fortunately, the Truffle Mac and Cheese is here to stay!



SimonLA Menu highlights at a glance

STARTERS
Seared ahi tuna l fava bean puree, golden tomato-calamata olive panzanella

SALADS
Heirloom tomato salad l baby artichokes, organic olive oil, burrata cheese

Farmer’s market strawberries l wild rocket, pistachios, pepato cheese

ENTRÉES
Grilled west coast halibut l scarlet quinoa, pistachio, orange reduction

Market filet mignon persillade l toasted garlic, rapini, olive oil poached tomatoes

SIDES:
Truffled macaroni and cheese

DESSERT:
Junk food platter

Simon LA
8555 Beverly Blvd
Los Angeles, CA 90048
http://www.simonlarestaurant.com/

Comments Off | In: Fine Dining | tags: junk food dessert platter. | #

Chronic is a term to define high grade herbal medicine, so it’s no surprise that Chronic Tacos out of southern California choose to associate their food with being high quality or in other words “the sh*t.



That being said, it only made sense for two close longtime childhood friends from Hermosa Beach to bring the Chronic Tacos to the South Bay and plant roots nearby in Redondo Beach. Drizzle in some celebrity skate antics from Jackass star and pro-skater Wee-Man and you have a recipe for success. Blake Peterson, who is also a Photographer, Tattoo Artist and partner with Wee, made it all a reality in April 2010.



The vibe is laid back and the stores decor pays homage to California surf and skate culture. Reggae, dub, ska and California surf rock can be heard on the restaurants sound-system. A Mexi-Cali vibe at the beach and great authentic homemade Mexican food; what more can you ask for? Maybe some spicy Gringo Bandito habanero hot sauce from Wee-man’s comrade and local musician, “Dexter” Holland from the Rock band “The Offspring” to top things off and push you to your Scoville limits.





Wee man is of Hispanic decent and has always had a passion for Latin food so when Blake approached him with the idea of opening up shop in his home town, it was a no brainer. All recipes at Chronic Tacos are authentic and everything is made from scratch, so don’t expect to see any bulk cans.




Chronic Tacos menu is loaded with many “dank” selections including the following:

1. Carne Asada burrito
2. Breaded fish taco(Baja Style)



3. Al pastor torta
4. Taquitos(Beef/Chicken)(rolled tacos)
5. Carnitas tostada

On our visit we went with the Nachos loaded with sweet and savory homemade Carnitas and topped with Chronic Tacos top secret Baja sauce. A meal in itself and enough for a the most intense case of the munchies, we naturally wanted more.



So since we were still in the grubbing mood, we took down the breaded fish tacos. You can always judge a Mexican restaurant by their fish tacos and C.T.F.T. passes the test.



Wee has many favorites and often can bee seen chowing down on the al pastor or Carnitas tacos or knawing on a breakfast burrito on weekends. He is stoked to be involved in the restaurant biz and doing business in his South Bay community. This allows him to give back to his friends, fans while creating jobs and helping the local economy. Restaurants have been hit hard by the recession, but Chronic Tacos has been resilient and continues to create jobs for residents. Blake explains that “Wee-Man” is a giving guy who gets a thrill out of helping out those in need.





Wee-Man is a philanthropist at heart despite his tough Jackass exterior. Jason Acuña (aka Wee-Man) will soon be coming to a theater near you in the new film Jackass 3D. Drop by Wee Man’s Chronic tacos and see why the tacos and burritos are “da kine” and why they taste like nothing else you have tasted before. The best part is that you never know where and when Wee Man will pop in or out or both and this just makes the experience that much more fun.





Special Thanks to Blake Peterson and Wee man for having our crew down to the shop.



Photography by Rich Allen of Sagittarian Images





Wee-Man’s Chronic Tacos
306 S Pacific Coast Hwy
Redondo Beach, CA 90277
(310) 316-8226
www.eatchronictacos.com

Comments Off | In: Affordable & Healthy Eats | tags: Carnitas Nachos, Chronic Tacos South Bay, Wee-Man and Blake Peterson, wee-man's chronic tacos redondo beach. | #

Street Tacos and taco trucks are synonymous with Los Angeles, so why not combine Mexico’s national alcoholic beverage: Tequila with Street tacos from a taco truck featuring recipes infused with Familia Camarena 100% blue agave Tequila . As if there couldn’t be anything better than that, this truck operates completely not-for-profit. The team behind this mobile venture want guests and patrons to try the pure essence of their product by providing a “substance free” epicurean experience to Angelinos all over the city for the next few months.





The truck is also complete with Celebrity Chef Sevan Azarian(formerly of Patina and now from Recess Eatery in Glendale and at his side Chef Derek Lund. This dynamic duo ties together this innovative marketing collaboration between chefs, spirit vendors and mobile food enthusiasts,truly is a recipe for success.





The Camarena Tequila Taco Truck Launch Party took place this past Sunday at High Profile Productions in Culver Cities “Gallery Row”. We were guests of Josh Levine from Rebel Industries for this “Free” invitation only event. Fans of tequila and taco trucks all lined up outside, but there was not a truck in sight or at least it appeared that way to the naked eye. Once inside the gallery space was transformed into hip upscale lounge complete with multiple tequila bars, live screen printing from inked in tees and so much more. Read on, but be warned that further reading may cause you to salivate!



Entertainment:

Live Latin mashed-up sounds were provided by celebrity LA DJ’s Raul Campos from KCRW and Kid Gusto from True Grooves as well as the Camarena Tequila Taco Truck’s on board bumping sound system courtesy of Orion Car Audio kept the line bouncing to the beat and calm with anticipation of taco bliss.







Swag:

We were treated to custom live screen printed tees from Inked in tees available in two versions. Think about Inked-In-Tees for your next event! We will be rocking our tee all summer along with our Meex graf-edition VivaLAfoodies trucker.



Drinks:

The beverage menu had something for everyone. From Reposado(Oak aged for 60 days) to Silver Tequila with soft and smooth sweet vanilla notes available straight up or mixed up in the form of Tequila Sunrise, Pomegranate and traditional on the rocks.





Camarenitas Burritos and Tacos:



Drum-roll please: the gourmet tasting menu featured the following highlights from Chef Sevan Azarian kitchen. All street inspired small bites were packed with mucho sabor and took the portable forms below:



Camarena Chicken Tacos with onions, cilantro, Mexican crema and salsa verde



Camarenitas Burrito with shredded carnitas, rice and beans

Vegetarian Tostada piled high with re-fried beans, shredded romaine, crumbled cotija cheese and salsa roja.”

All bites hit the sweat spot and the tequila infused tacos kept us all wanting more.

Dulce/Deserts:

Alas, we meet again. I have recovered from my Cupcake Challenge coma and was once again“delighted”, this time with my Tequila infused cupcakes from My Delight Cupcakery.



With an arsenal of confectionery ammunition some of my favorites were the Spicy Mango(cake infused with Camarena Tequila and frosted with Tequila infused mango mousse and topped with a chili mango. Not only an ode to Mexican street candy but a great compliment to the days menu. Tequila Sunrise(orange cake infused with Camarena Tequila and frosted with smooth orange tequila butter cream and Coco-Loco (coconut frosting and tequila) rounded out the selections.



It’s all in a “daze” work. We sampled, tasted, sampled did some more tasting and soothed all of our cravings from Savory to Dulce. Besides Familia Camarena 100% blue agave tequila tasting amazing in its pure form, this culinary mash-up provided me with a different perspective on the drink and recipe enhancements that Tequila provides. I had never thought of it as such a great ingredient, but have been persuaded. Thanks Camarena and crew for having VivaLAfoodies and making my Tequila & Taco dreams a reality!



Check out our friend “Snake eyes sippin on a tequila sun rise”

Comments Off | In: Events, Street Food LA | tags: Camarena Tequila Taco Truck Los Angeles, Chef Sevan Azarian, High Profile Productions, Rebel Industries. | #

Recently, we had the privilege of attending “Sk8-4-Life” presented by the Rob Dyrdek Foundation at Rob’s own “Fantasy Factory” here in Downtown Los Angeles. This exclusive ticket entitled us to a day of play at the Fantasy Factory that included zip-line rides, portraits with Rob’s bulldogs(Beefy and Meaty), live concert performances from the likes of Travis Barker and an all you can eat grub-fest.





Think Willy Wonka & the Chocolate Factory meets the X-games and this will give you an idea of how extreme the event was. The best part of it was that all money and donations benefited the Variety Boys & Girls Club and the Boys & Girls Club of the L.A. Harbor so that underprivileged children would be able to skate safely on donor boards and state of the art neighborhood skate-parks. Now that’s what you call charity.



Here is my recap of a day at the Fantasy Factory and I can assure you that it was a little more than mere child’s play:

Sports:

A birds-eye view of the factory was provided via custom Zip-line from “Bootleg Flight Lines(Las Vegas)”. A completely custom platform provides for a quick adrenaline fix and gets you from one end of the Fantasy Factory to the other.



First up; Mayor Villaraigosa with celeb onlookers and rappers Game, Yelawolf and blinged out entourages. I can now say that I have witnessed the Los Angeles mayor catching some air, with the help of a zip line of course. “Zip it-Zip it Good”, thanks Devo.



Next we had an areal view of an urban skateboard assault on the factories ramps and rails with Street League pro skaters Chris Cole, Sean Malto, and Torey Pudwill all kicking and pushing with a vengeance.



Food & Drink:

All of this calorie depleting activity commands an arsenal of refreshments and snacks and the spread was bountiful. Vendors covered all ends of the culinary spectrum from Mexican food provided by Wahoo’s Fish Taco and the Carl’s JR “Star Diner” food truck. Boardwalk Ice Cream company kept things chill with their gourmet made-to- order ice-cream bars. Throw in a splash of Monster Energy Cocktails and your food fantasy has become a reality.







Music:



In addition to Travis Barker banging his rockin-retro drum-kit and showing us that he is the king of the kick and snare drums to Rob D droppin his own hip hop Panasonic jingles, there was a roster of talented hip-hoppers dropping beats and flows to onlookers. Chanel or CC, The Rapping Receptionist got the crowd hyped for performances from Chicago based rap group The Cool kids and Alabama’s own Yelawolf. Southern rap on a warm Cali day was the next best thing to home-brewed Sweet Tea. Barker kept things on beat for all sets and kept everyone’s heads ringing throughout the performances.







Wrap up:



Special thanks to Jeremy Larner from JKL Worldwide, Rob Dyrdek and the entire team that has made the Sk84life Foundation possible. We look forward to the next one. The Rob Dyrdek’s Fantasy Factory is so much more than just a location,Its a way of life.

No Comments | In: Events | tags: Carl's Jr Star diner, Chanel rapping receptionist, cool kids, Fantasy Factory, GAME, Rob Dyrdek, The Game, Wahoos fish tacos, yelawolf. | #

Welcome to Trivial Pursuit “Cheese and Sake” edition or at least that is how I felt last-week when I attended a round table tasting put on by none other than herself, Barrie Lynn, “The Cheese Impresario. So in the theme of this great American board-game, I will recount my sensory experience one category at a time.






Entertainment, Staring: The Cheese Impresario



Barrie Lynn, The Cheese Impresario, is a self proclaimed cheese entertainer that has been spreading her cheese knowledge one nibble at a time and has been educating and entertianing foodies for years via her monthly “Cheese Matters” column in The Beverly Hills Times, as well as many special event appearances nationwide. We met almost a year ago at Los Angeles Magazine’s From the Vine ’09 and have been talking cheese ever since.



When I got the invite to attend this cheese class I couldn’t say no. The premise for the class was to pair sake flavors with cheese with one goal in mind; to bring out Unami sensations with each bite.



History of Sake(background)



There is more to Sake than meets the eye. With a history that dates back over 2,000 years this fermented rice wine was once dubbed, “the drink of the gods” and continues to become a part of the beverage mainstream thanks to the creative folks behind Banzai Beverage Corporation. Our Sake insider, K. Inoue made us feel like we were in a Japanese Sake distillery with his factual spirit knowledge and he brought us up to date with all Sake happenings past-present and future. Each of the evenings pours embodied these elements. With far too much Sake knowledge to drop in one post, I will leave you with a few facts.

-Chinese characters are still on Japanese sake bottles as an homage to communication among the Japanese aristocracy.

-”Junmai” in Japanese referrs to premium

-Sake has 400 flavor points vs 200 flavor points for wine

A few Sake’s from Banzai’s extensive catalog that made guests appearances at the table were:

Yuzu Sake-Freshly Squeezed
Euphoria(Junmai Ginjo)
Plum Nectar Sake



What’s Sake without Cheese? They actually have more similarities than you think.



Science(of Cheese)



According to Barrie Lynn, Cheese is best if left out 1 to 1.5 hrs prior to consumption because the microbes in cheese are alive and these are the ideal conditions for maximum flavors. Both cheese and sake originate from similar types of Mold or Koji so it is only fitting to pair the two.

Geography (of featured cheeses),



There are many micro cheese purveyors located throughout Wisconsin. Not too far from where Trivial Pursuit originated behind the walls of Northern Plastics of Elroy, Wisconsin, lie a slew of independent family operated cheese purveyors such as “Hook “ and “Cook”.



Tony and Julie Hook run Hook’s cheese company and they run the operation themselves. Now that’s micro-production; but you wouldn’t tell from their robust 4 and 10 year Cheddar’s.

Sid Cook from Carr Valley Cheese Company brings a rock-star approach to his cheese making. Local milk and a great product has earned him the title “The Jimi Hendrix of Cheese.” Try “Airco” made with cow, sheep, and goat milk. You wont be disappointed by this award winning hickory-smoked Artisan cheese.



Its amazing how two unlikely foods and beverages can pair together so well. In fact, the entire evening was a perfect pairing in itself. Besides seeing some familiar faces and having a foodie experience with some great people in the industry, we learned new facts and consumption methods for cheese and sake and expanded our knowledge of both in a fun and relaxing atmosphere. We owe this all to the skills of Barrie Lynn and her team; Pauli Orchon from “Friends in High Places” and K. Inoue from Banzai Beverage Corporation for putting on this great event. I am already looking forward to Barrie Lynn’s next class.



*Photography by Lisa Robinson from Stone Orchard Pictures for providing these amazing smell-e-vision shots. Now that’s food for thought!


Schedule you next private cheese class today with Barrie Lynn, The Cheese Impresario

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