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.

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For those of you who don’t know about Abbot Kinney First Fridays in Venice Beach, California, you will by the time you finish reading this. WARNING: The following experience will have you pumped and out in full effect come June and every month thereafter. Your friends will thank you, and you will be the most popular person in your crew(hopefully, but not guaranteed.)





First Friday’s is not just a gallery art walk anymore, it has exploded into much more than that. With the support of local Abbot Kinney businesses, like “The Brig,” bar and lounge, a Mobile food-court and pit-stop for foodies on the Westside looking for a place to tailgate and begin their LA weekend,has emerged at the intersection of Venice Blvd and Abbot Kinney in their parking lot and extending West towards the ocean.



First Friday’s is always on the first Friday of the month, so mark your calendars in advance. Setup happens around 4pm and these trucks get up and jumping between 6 and 8pm.



Last Friday I met with my crew at the Brig, in the parking lot as trucks were just taking their positions. My special guest foodies were, two of the members of the Ska/Reggae band Fishbone, Dre Gipson(keyboards,vocals) and John Steward(drums), as well as Jaime Sol Black from The Dirty Suits. In addition to being in Fishbone, Dre and John both have side projects that they play music in. Check out Hunter Green and The Back of the Hand All Stars. You may just happen to see them around LA and in the Venice area at gig in the near future. Lisa Robinson from Stone Orchard Photography provided her trusty lens and appetite for this venue. What is LA without your own personal Papparazi ?



We started early, with a couple of P-B-R’s inside the Brig before stuffing our faces with a vast array of street food from a few of our favorite trucks.





Both Dogtown Dogs and its dueling partner the Dim Sum Truck have become parking lot staples at this location. They meet every Sunday in the parking lot for lunch as well as every first Friday.



As the night went on, more trucks entered the lot and took their places. As we glanced over we noticed that our favorite old school ice cream truck, COOLhaus had pulled up.



In true kid fashion we started our meal with desert. We sampled everything from maple-bacon ice cream sandwiches, mint-chocolate chip to fois gras ice-cream. Believe it or not, this was my favorite one, both for its taste and ingenuity.



After snacking on some dim-sum delights and some hotdogs and cheesy tater-tots from Dogtown Dogs we all went our separate ways with smiles on our faces.









Artists can always appreciate some great street food because they are always on the road and they agree that gourmet doesn’t have to mean you have to sit down to dine. Some of the best treats we had were consumed standing up. So in the theme of supporting local street food vendors, support local Los Angeles Music and Silverback artist Fishbone as they get ready to tour the country. This just proves that good food, good drinks and good music bring people together in Unity. One Bite & One Love!

Special thanks to graphic artist Dino Mayorga for the special edition “Viva LA” trucker hat that he made during “Taking it to the Streets”

Comments Off | In: Guest Foodie | tags: CA, coolhaus, dim sum truck, dogtown dogs, first fridays on abbot kinney venice, fishbone, hunter green, jamie sol black, the back of the hand all starts, the brig venice. | #

“TAKING IT TO THE STREETS” AT MELTDOWN COMICS, SATURDAY APRIL 3, 2010, 7-10 P.M.



Viva LA Foodies and LA Street Food Present a Night of Street Art, Street Food, and Unity for the Community

LOS ANGELES – On Saturday, April 3, 2010 from 7 p.m. to 10 p.m.,

Viva LA Foodies & LA Street Food bring together cutting-edge street artists and gourmet food trucks for a night of food, music, art and charity. Guests are encouraged to bring canned goods in order to be eligible for prize drawings from our sponsors as well as receive purchase discounts from Meltdown Comics . All the food donations will go to the Los Angeles Regional Food Bank , a nonprofit charitable organization dedicated to mobilizing resources to fight hunger in our community.

WHAT: “TAKING IT TO THE STREETS” – A Night of Street Art, Street Food, and Unity for the Community

WHO:

Charity: LA Regional Food Bank

Featured Artists: Eyeone, Estevan Oriol, Meex One, Dino
Mayorga, Cav3, Mikee Kwasnik, Joseph Briscoe, more to come.

Sponsors: Meltdown Comics, SA Studios, Rime Magazine, Sanctioned Mobile, XBOX, Function Drinks, PaySaber and more to be announced!

WHEN: Saturday, April 3, 2010, 7 p.m. to 10 p.m.

WHERE: Meltdown Comics, 7522 Sunset Blvd. LA, CA 90046



Music Provided by: Cav3 & DJ Denkym

Food trucks: Komodo, TastyMeat, Baby’s Badass Burgers with desserts by The Fry Girl and CoolHaus

Komodo





TastyMeat





Baby’s Badass Burgers



The Fry Girl





CoolHaus








ABOUT VIVALAFOODIES



Your online food and lifestyle resource to discuss, explore, and experience a taste of all things food and drink. From food and wine festivals, restaurant reviews and food truck profiles we cover it all. Sit back, relax and enjoy the ride! You can find us at at www.vivaLAfoodies.com or you can friend us on Facebook or follow us on Twitter @vivalafoodies.

ABOUT LA STREET FOOD



An iPhone and iPod touch app that introduces you to LA’s melting pot of street food flavors. “LA Street Food” covers it all, from Vietnamese pho houses to Mexican taco stands to Grilled Cheese food trucks. Interactive GPS maps will help you navigate through the streets of LA, while categorized listings, in-depth reviews, Twitter links, and picture slideshows will help you find a budget-conscious meal for under $20. Download now on iTunes and receive regular updates with new reviews and join the conversation on the LA Street Food blog. Follow LA Street Food on Twitter: @lastreetfoodapp and be a Facebook fan @LA Street Food

Follow the event on Facebook:

Taking it to the Streets

RSVP via event brite:

http://takingittothestreets.eventbrite.com/





A VivaLAfoodies & LA Street Food Production|Curated by Marissa Harrington with Hybrid Roots

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Saturday night’s Foodbuzz Awards Dinner co sponsored by “Outstanding in the field” and held at the Greenleaf produce warehouse was an event that I could’nt have even dreamed possible. Combine 1 part produce warehouse with farm-fresh locally raised, organic and sustainable produce and one of San Francisco’s top “Pan Asian” restaurants paired with 250 food-bloggers and you get a night of foodie insanity.





The Cal-Asian fusion menu executed by Chef Dennis Lee of Namu and team utilized humanely raised seafood and beef as well as regional ingredients from mushrooms to heirloom lettuces and vegetables. Locally grown wine from the Bonny Doon Vineyard in Santa Cruz made its debut at the event and Randall Grahm(winemaker) was pouring several wines with each course throughout the night.





I felt at home in the space since I work in the industry and produce warehouses and makeshift event kitchens are commonplace in the catering world. I had to hold myself back from offering help and realized that this was my night off to celebrate food, blogging and network with passionate foodies from around the globe.





The table-scape was a work of art in itself and it wrapped around the warehouse like a serpent. Marissa and I found ourselves sitting next to fellow bloggers Rico Mandel from The Culinary Image and Natalie Dougal from Life Is a Feast. Once we realized that we all had a Southern California “state of mind”, we reminisced about our local culinary scene from our first course of Kim-che and other Korean BBQ sides and throughout each course.







Once again the Foodbuzz team had pulled together another successful event that stimulated all senses while educating guests about the ever so popular and important farm to table movement and respecting our environment and food sources.





Kudos to the team for executing an amazing evening.

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After catching a few z’s and still managing to sneak in a few dreams about food, we woke up recharged for another power-packed day of culinary exploration.



We met up again with the Foodbuzz team and bloggers at the Ferry Marketplace in the Embarcadero. From the moment we entered the building it felt as if we had both fallen down the rabbit hole into a Foodie Wonderland.



We started the day of with a book signing with foodie and author of the Foodie Handbook, Pim Techamuanvivit who also writes a blog Chez Pim. She enlightened us to a few underground sushi establishments that we must try here in Los Angeles.



After wandering the market on a quest for some breakfast we ended up at the Imperial Tea Court for some tantalizing organic pork dumplings, Vegi spring roll and iced green and hibiscus teas that were on display at the main marketplace.







Next stop was Far West Fungi where we discovered the micro-world of mushrooms that dominate today’s Haute cuisine. We sampled several iced lattes along the way that failed in comparison to Blue Bottle Coffee Company. Ironically, it was the New Orleans coffee that we sipped in San Fran.







In the outdoor marketplace, food from all types of micro farms kept us busy with enough food porn for its own convention. One of my favorite cheese vendors Point Reyes Farmstead Cheese had a nice demo and we sampled a taste of the Pt. Reyes Original Blue Dip and Dressing. Simply Scrumptious.





Our splurge purchase at the market was a bag of Sun Dried Summer “Crimson Bay-Yellow Nectarines that we purchased from Blossom Bluff Orchards. We decided on these after sampling a plethora of other dried fruits because they had an Apricot like character.



We stopped for a nice rest on a bench in front of the plaza before heading off to the Metreon building for the Foodbuzz “Taste Pavilion”

No Comments | In: Guest Foodie | tags: Blossom Bluff, Chez Pim, Farwest trading mushrooms, Foodbuzz, Foodbuzz morning at the ferry marketplace, metreon san francisco foodbuzz tasting, Point Reyes Farmstead Cheese, The Foodie Handbook. | #

VivaLAfoodies was fortunate to attend last weekend’s K&L Wine Merchant’s “Grand Champagne Event” in Hollywood courtesy of Drink:Eat:Play (Los Angeles). The event was well orchestrated and was geared to the modern epicurean and wine connoisseur.

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Such could be seen in the quality of vendors that were selected, ranging from moderately priced bottles to splurge purchases. Something tasty and satisfying was evidenced by each purveyor at all price points. After tasting about half of the 50 pours on hand I realized that the Champagne segment of the alcoholic beverage market has so many options and varieties to offer customers.



My favorite bottles in the moderate category was Heidsieck & Co Monopole Blue Top Brut and H. Billiot Brut Reserve Champagne and Pierre Peters Brut Grand Cru Cuvee Reserve (a limited edition micro production sparkling wine.) Once I sampled a few others I was ready to endulge in the upscale pour category where my palete recieved quite an eductation. Some of the highlights included 1998 Clicquot “Grand Dame,”1998 Pommery “Louise,” 1998 Nicholas Feuilatte “Palmes d’ Or,” 2000 Perrier Jouet Fleur, 2000 Dom Perignon, Moet & Chandon Grand Vintage and Krug Grand Cuvee. All were unique and distinct in their own rights and all get my vote in the upper tier categories.









Tasty bites were provided by Ivan Kane’s “Cafe Was” on Vine in Hollywood under the direction of Events Director, Lana Gates. Homestyle potato chips and an amazing crustini with Pork rillette and blackberries were two of my favorite delights. I can only fathum how good the entrees are at home base and will soon take the restaurant for a test-drive myself.







In addition to great food and drink the event also had a philanthropic element that consisted of donating a portion of ticket sales to the Hollywood Police Activities League(PAL) in addition to a silent auction with 100% of the proceeds going directly to PAL.

I will come back next-year to this event because it provides a great Champagne education especially since New Years Eve is right around the corner. In the lyrics of hip hop rapper Ron Brownz song “Pop Champagne”, We Need More Bottles, Tell Ma To Hurry Up.

K&L Hollywood Store
1400 Vine Street
Hollywood, CA, 90028
(323) 464-WINE (9463)
(323) 836-0853 (Fax)
Store Hours: M-F: 10-8pm, Sat: 10-8pm, Sun: 11-6pm
http://www.klwines.com/

No Comments | In: Guest Foodie | tags: champagne festival, drink:eat:play, K&L wines hollywood. | #

Since restaurant week is in full swing and the weekend Sushi cravings are drawing near, I have provided the top 10 VivaLAfoodies list of the best “Sushi around Town” establishments that satisfy guests from Downtown to the South Bay. Give them a try for yourself and you will not be dissapointed



Top 10 “Sushi around town” restaurants

1. KATSUYA L.A. LIVE-DOWNTOWN
2. TAKAMI SUSHI & ROBATA RESTAURANT-DOWNTOWN
3. ITACHO JAPANESE IZAKAYA AND SUSHI-BEVERLY HILLS
4. KATANA-HOLLYWOOD
5. GONPACHI_BEVERLY HILLS
6. SUSHI ROKU HOLLYWOOD
7. TENGU – WESTWOOD VILLAGE
8. BOND STREET BEVERLY HILLS
9. SUGARFISH BY SUSHI NOZAWA – MARINA DEL REY
10. SASHI SUSHI & SAKE LOUNGE-MANHATTAN BEACH

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In these challenging economic times it is becoming harder to find restaurants that offer a balance between healthy and affordable dining, but most of the time this can be nearly impossible to achieve. This is not the case with Siam I am, Thai Cuisine located in Redondo Beach, California a few blocks from the Pier. Siam I Am understands that good food, great customer service and value all go hand in hand or shall I say, tusk in tusk, as in the case of their animated running delivery elephant logo.



Siam I Am is an efficient family owned and operated Thai restaurant that is continually satisfying the Thai food cravings of South Bay residents from El Segundo to Torrance. The small restaurant team directed by Floyd and Giang Ross, husband and wife keep customers coming back for more with their dynamic menu of both Traditional Thai dishes as well as many fusion items.



Siam I Am is 1 of 8 Thai Restaurants in Redondo Beach, but don’t be fooled by the others; they may have larger spaces and fancy decorations, but they compensate in other ways by offering smaller portions and higher prices. At Siam I Am, fresh produce comes in daily and this provides an added fresh benefit to its customers.



Prior to my visit I had sampled several of Siam I Am’s traditional dishes including various curries, spring rolls and other appetizers and noodles, and each time was taken back by the reasonable prices, good sized portions and flavors. With my sights and expectations set high, I new that whatever Floyd and Giang had in mind for our VivaLAfoodies tasting, would be amazing. After dissecting the menu from cover to cover Floyd and I decided that we would go with some of Siam I Am’s specialty dishes that are popular in Thailand. This culinary perspective provided me with a different perspective on authentic Thai cuisine.



We got our order started with the Steamed Thai Dumplings which share a resemblance to the “shu mai” that you would find at a Dim Sum Restaurant. Both Floyd and Giang educated me that these are a thai style dumplings and that they are actually quite a bit smaller in Thailand. With 5 to an order these ground chicken morsels started the meal off right. To my surprise the chopsticks were not the main utensil, rather it was a spoon that we used for most of the meal. This tradition goes back to mainland Thailand and is still being used today. Our second course was the Kau Soi Noodles. This yellow curry style noodle soup with chicken has great flavor and is quite hearty with its array of vegetables and spices. Our last two entree items were the Pineapple Fried Rice and the Basil Leaves. Once again it was a flavor explosion. The Pineapple Fried Rice is a bold blend of Shrimp, Chicken, Pineapple, Cashew nuts and raisins with yellow curry. Each ingredient lends to the next and each bite packs a punch. The Basil Leaves compliments the fried rice with its spicy sauce and ground meat and veggies. Talk about a sweet and spicy combination. I finished the meal with the Coconut ice cream. This refreshing treat was a perfect way to cool things off after my indulgence in Thai chilies and spicy fish sauce.









When Floyd and I had a moment to put our spoons down he told me that he married his wife Giang because of her cooking and I am sure that anyone who dines at Siam I am would attest to the fact that Giang is a fantastic cook. Her cooking is the primary ingredient in Siam I Am(s) success since they opened a few years ago. Wheather you are dining in, taking out or having it delivered, Siam I Am will leave both your stomach and wallet satisfied. Why pay more for smaller portions at other Thai Restaurants in the area when you get quality and value for much less?





Siam I Am
Thai Cuisine Delivery
215 S. PCH
Redondo Beach, CA
310-374-7202
http://www.mysiamiam.com/

No Comments | In: Ethnic Corner, Guest Foodie | tags: Redondo Beach Thai Food, Siam I Am Redondo Beach, Thai Food in the South Bay, Thai Food in Torrance, Thai food on PCH. | #

Fresh Brothers is not your average pizza joint. While most pizza shops offer basic ingredients, average service, and an average pizza, Fresh Brothers is the polar opposite. Like their name says; “Fresh” in all senses of the word is what defines Fresh Brothers.

Serving food and enjoying Chicago style pizza were always a family affair for the founders, Three brothers(Scott, Adam & Mike). Originally started back in 1985 in Chicago as the Miller Pizza company by Scott the methodology has been adapted, re-tuned and transformed into its California cousin; Fresh Brothers. Since its opening in 2008 it has blossomed into 2 stores here in the South Bay and is flourishing in the Manhattan Beach & Redondo Beach communities with loyal followers and fanatics as far as Marina Del Rey, El Segundo, Hawthorne and Palos Verdes. Future store locations are on the horizon in neighboring beach communities that line Pacific Coast Highway from the North to South.





Fresh quality ingredients and a product that is affordable to customers is the foundation for Fresh Brothers success. Produce is delivered multiple times throughout the week and allows the team at Fresh Brothers to turn out a quality product to its guests. One important menu item that was crucial for the team at Fresh Brothers besides its pizza and wings was creating a quality salad for under $10. Most salad bar salads cost well over $10 by the time they are weighed on the scale because most venues charge by the pound. Additionally, freshness is lost when ingredients are left sitting at an open salad bar for hours on end. Therefore by offering a bountiful salad that is fresh and made to order, guests get the best of both worlds. Fresh Brothers wants to be 1st pizza place in America to be known for affordable, bountiful and fresh salads. You can choose a variety of salad options from the Farmer’s Market Salad to the Greek Town Special or opt for the “Create your own salad” starting at $6.95. Additional Meats & cheeses are extra but the veggies are unlimited.





The buffalo wings at Fresh Brothers are authentic and come from Buffalo NY(The birthplace of “Hot Wings”) This baked, not fried wing is a healthier alternative to deep fried wings. They have customers insisting all of the time that they are fried, but that is not the case. Now that’s what you call “Fresh” engineering. In addition to this alternative wing, they are one of the first pizza establishments to offer a special gluten free menu. The menu is in its early stages and is only 4 weeks old but customers have been embracing it with open arms. This menu was a response to special diet needs of school age children and adults that have allergies to gluten. It was developed so that they can enjoy the same items as their friends and colleagues. Schools and parents have been praising them for developing the menu because it means that their children don’t feel left out during meal times with other children.





The nice thing about Fresh Brothers is the menu versatility. From French fries to mozzarella sicks, thin crust pizzas to Chicago deep dish, wings to salads, the team at Fresh Brothers gives options to parents, children and adults alike. An extensive variety of “Family-Style Meals” provide affordable combos to fit any one’s hunger and budget. Combo meals are important because people get a balance. There is always something for everyone between a pizza, salad and wing order. I am partial to the #1 & #2 that both come with either a medium or large thin crust pizza with 2 toppings, 10 buffalo wings and the “Fresh Salad”. You can customize the combo by upgrading to a deep dish pizza crust for $1.95 extra.

Some of my favorite items are “Da Works” Pizza, Deep Dish of course, The Greek Town Special and Fresh Salad(s), and the “Hot” buffalo wings. If you like wings opt for a bigger order because you won’t be disappointed.

The team at Fresh Brothers want people to feel comfortable weather dining in or taking out. Modern Industrial interior decor reminds the brothers and educates patrons about their Chicago roots growing up in Industrial Chicago.





Since you are probably salivating right about now I thought I would mention the Fresh Brothers, Fresh Deal, 4th of July Pizza Special. This special is only available upon request and comes with 1 Medium, 2 topping pizza and 1 large, 2 topping pizza for $26.00 + tax. Pre Orders for the holiday weekend are advised however orders can be called in the day of.

To sum it up best like the hit rap song by the group Outkast(2002), Fresh Brothers is “So Fresh & So Clean.” Drop in or take out some pizza the next time you get a craving for authentic fresh Chicago style pizza with a California twist. In addition to Fresh Food, Fresh apparel is available for purchase. Show your love and loyalty to this micro pizza restaurant deeply rooted within the Southbay community.



Website(Online Orders & Menu
http://www.freshbrothers.com

Menu

http://www.freshbrothers.com/menu.html

Gluten Free Menu

http://www.freshbrothers.com/menu.html#GFMenu

Fresh Brothers-Manhattan Beach
2008 N. Sepulveda Blvd
Manhattan Beach, CA 90266
(310) 546-4444

Fresh Brothers-Redondo Beach
407 N Pacific Coast Highway
Redondo Beach, CA 90277
(310) 374-5678

No Comments | In: Affordable & Healthy Eats, Guest Foodie | tags: fresh brothers manhattan beach, fresh brothers pizza, fresh brothers redondo beach, salads, salads in the south bay, wings, wings in the southbay. | #

Take a look at my video demonstration so you can learn how to make authentic carne asada street tacos con sabor



Please view the link below to rank and comment in support of the demo video
Adam Rubenstein demonstrates how to cook authentic Carne Asada Street Tacos for Grill it with Bobby Flay

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