Alli411

Holiday Gift List

noreply@blogger.com (Alli & Win) — Sat, 22 Dec 2012 17:04:00 +0000

Here's my list of favorite discoveries of 2012, food and non food items. If you're a last minute shopper, there's some great products that I have personally tested. They have the alli411 stamp of approval. If you're like me and have already done your holiday shopping, think of these as potential gifts to yourself.

Chocolate Lovers Gift: Crio Bru Brewed Cocoa

My favorite foodie item of the year is Crio Bru, roasted and ground cocoa beans that are brewed like coffee (I brew mine in a french press).

Crio Bru comes in a variety of flavors. I'm addicted to Cavalla (notes of coconut and cinnamon) and Vega Real (natural hints of red berries and dark spice ). I was drinking about 3+ cups a day until I realized that it has caffeine. So now I savor a cup a day. Added bonuses to this amazing drink: it's (supposedly) good for you, there's only 10 calories per 6 oz. cup and it curbs the appetite.

Sweet Gift: Republic of Jam

This is a gem I discovered in Oregon with Ette. As far as jams go, they're tops. My faves: Smoked Tomato Jam with Fennel and Strawberry Pasilla were tops.

The surprise at the Republic of Jam that has become a staple in my house is the flavorings that I add to sparkling water. Both remind me of summer:
Pineapple Clove and Rhubarb Lime. I use them with my Soda Stream
(if you don't already have one of these, you must get one.)

Healthy Gift: Crazy Sexy Kitchen
Kris Carr has made eating healthy sexy. Kris Carr is inspiring to watch (see her videos on her website) and actually got me hooked on vegetable juices. Her book with Whole Foods Chef Chad Sarno has great info and recipes. Reading the book has inspired me to be healthier. I haven't tried the recipes yet. When I do, I'm going to try the Chickpea Crepe with Mushrooms and Artichokes and the Crazy Sexy Goddess Smoothie.

Gifts for Men: Two Dudes One Pan

For those guys on your list, or girls for that matter, Two Dudes: One Pan from Jon Shook and Vinnie Detolo, the dudes behind Animal and Son of a Gun, has great recipes in it. I ate dinner at Son Of A Gun a couple weeks ago. Two Lobster Rolls (about 3 bites in each of them) with a beer was serious comfort food. I'll certainly go back soon... maybe, even tonight. Resos can be a nightmare. The bar or communal table is the way to go.

Gifts for Readers: The 100 Year Old Man Who Climbed Out the Window and Disappeared

My favorite book of the year was this quirky one I found in while vacationing in Madrid this September. Jonas Jonasson writes about a centenarian and his outlandish adventures. It's a light and uplifting read.

The Gift Splurge: RIMOWA

This is my dream luggage. It has changed the way I travel. I can literally push a heavy bag of luggage with 2 fingers. It is that easy.

Their website is high tech, yet not that user friendly. I preferred buying mine in the showroom. It is also easy to check out the luggage here http://www.luggagepros.com.

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PLENTY of Decadent Vegetable Recipes

noreply@blogger.com (Alli & Win) — Mon, 15 Aug 2011 19:10:00 +0000

I just received my copy of PLENTY by London chef Yotam Ottolenghi in the mail. The photos are GORGEOUS; I wish there was one for every recipe. PLENTY gets a special place on the cookbook shelf, next to one of my all-time favorites: Deborah Madison's Vegetarian Cooking for Everyone.

I've already marked many new recipes to make including:

Green Gazpacho
Fried Lima Beans with Feta, Sorrel and Sumac
Yogurt Flatbreads with Barley and Mushrooms (for the fall)

Have you made any recipe's from PLENTY? If so, what are your favorites?

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Eatdeals.com Launches

noreply@blogger.com (Alli & Win) — Tue, 19 Jul 2011 05:20:00 +0000

Foodie, Jordan Katz, launched his new site EatDeals.com today with restaurant deals for 50-90% off. Today's deal is 50% off Burger Kitchen ($20 for $40 worth of food). Here's the scoop from Eatdeals.com.

"Eat Deals is a free membership site for people who enjoy receiving great discounts at their local restaurants. Our mission is to get friends and family to enjoy great discounts at local restaurants together. Eat Deals is open to all people and is free to sign up. Members will receive one hot restaurant discount in their local area everyday. To use the discounts members print out the certificates and present it to the restaurant that was featured in the email."

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Pitfire Pizza Saves Hunger in North Hollywood

noreply@blogger.com (Alli & Win) — Fri, 15 Jul 2011 23:39:00 +0000

In the deep valley on a particularly hot day, my stomach was grumbling. Looked up and down streets and could not find many options. Pitfire Pizza was a welcome respite from the insufferable heat (hand on forehead).

Pitfire Pizza provided a tasty pie...and cool drinks. LOVE how they sell boxed water in milk containers.

I hear Pitfire has a handful of locations in Los Angeles:Westwood Blvd. in West LA, Washington Blvd. in Culver City, and West 2nd St. in Downtown LA.

Pitfire Pizza
5211 Lankershim Blvd
North Hollywood, CA 91601
www.pitfirepizza.com

2011 James Beard Awards: Cookbooks, Journalism and Broadcast Media

noreply@blogger.com (Alli & Win) — Mon, 09 May 2011 13:22:00 +0000

Congrats to Jonathan Gold (LA Weekly, “A Movable Beast”) for winning the M.F.K. Fisher Distinguished Writing Award from The James Beard Foundation. And to Bill Owens and Kara Vaccaro, who won the Television Segment Award for 60 Minutes: Chef Jose Andres (after Chef Jose Andres appeared on that show, my non-foodie friends started asking me about The Bazaar by Jose Andres). Patric Kuh won the Craig Claiborne Distinguished Restaurant Review for Los Angeles Magazine's, “Animal Magnetism ,”. Harold McGee for the Cookbook Hall of Fame: On Food and Cooking: The Science & Lore of the Kitchen. If you haven't already seen McGee's Key to Good Cooking A Guide to Making the Best of Foods and Recipes, make sure to check it out. Here are the other winners:

Cookbook Awards
Cookbook Hall of Fame: On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee
American Cooking: Pig: King of the Southern Table by James Villas
Baking and Dessert: Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce
Beverage: Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr
Cooking from a Professional Point of View: Noma: Time and Place in Nordic Cuisine by René Redzepi
General Cooking: The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser
International: Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young
Healthy Focus: The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen
Photography: Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager
Reference and Scholarship: Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman
Single Subject: Meat: A Kitchen Education by James Peterson
Writing and Literature: Four Fish: The Future of the Last Wild Food by Paul Greenberg
Cookbook of the Year: Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy

Journalism Awards
M.F.K. Fisher Distinguished Writing Award: Jonathan Gold, LA Weekly, “A Movable Beast”
Food Section of a General Interest Publication: San Francisco Chronicle, Jon Bonné and Miriam Morgan
Food-Related Feature: Dan Koeppel, Saveur, “Fruit of the Future”
Food-Related Columns & Commentary: Tim Carman, Washington City Paper, “Ignore the Pizza Police,” “Supply and Da Men,” “Schmeer Campaign”
Personal Essay: Tom Junod, Esquire, “My Mom Couldn’t Cook”
Health and Nutrition: Rachael Moeller Gorman, EatingWell, “Captain of the Happier Meal”
Environment, Food Politics, and Policy: Carl Safina, EatingWell, “Sea Change”
Profile: Benjamin Wallace, New York, “The Restaurant Auteur”
Craig Claiborne Distinguished Restaurant Review: Patric Kuh, Los Angeles, “Animal Magnetism,” “Making Their Move,” “Time for a Redo?”
Wine and Spirits: Jon Fine, Food & Wine, “Natural Wine: Weird or Wonderful?”
Multimedia Food Feature: Michael Gebert and Julia Thiel, The Chicago Reader, Key Ingredient
Food Culture and Travel: Rick Bragg, Francine Maroukian, and Robb Walsh, Garden & Gun, “The Southerner’s Guide to Oysters”
Humor: @RuthBourdain
Individual Food Blog: Barry Estabrook, Politicsoftheplate.com
Group Food Blog: Daniel Maurer, Jenny Miller, and Alan Sytsma, Newyork.grubstreet.com
Cooking, Recipes, Instruction: Amy Thielen, Minneapolis Star Tribune, “A Good Catch,” “Low-Tech Wonder” “From the Bean Patch: Plenty”
Publication of the Year Award: Edible Communities Publications

Broadcast Media Awards
Audio Webcast or Radio Show: Megan Williams, CBC Ideas: “Pasta: The Long and Short of It”
Video Webcast: Jay Selman, GrapeRadio
Television Segment: Bill Owens and Kara Vaccaro, 60 Minutes: “Chef José Andrés”
Television Program, On Location: Justin Barocas, Heather Brown, and Geoffrey Drummond, Avec Eric
Television Program, In Studio or Fixed Location: Top Chef: Season 7
Television Special/Documentary: Declan O’Driscoll and Kevin O’Keefe, Milk War
TV Food Personality/Host: Alton Brown, Good Eats

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Buddha's Belly Tasting

noreply@blogger.com (Alli & Win) — Mon, 11 Apr 2011 13:12:00 +0000

Buddha's Belly had a private tasting of possible new menu items. Here were some of my faves. Stay tuned to see what new menu items make the Buddha Belly cut. Full disclosure: owner Jonathan Chu is a dear friend of mine. When you visit Buddha's Belly in Santa Monica or on Beverly Blvd., or even Copa D' Oro, tell them alli411 sent you.

and we're off.. with a gorgeous presentation of shrimp

one of my faves: crab salad

fresh tofu

sneak pic of jonathan's brother doug, serious fun

duck tacos, could eat them every day

edamame salad

yum

shrimp, veggies, egg and noodles

egg on fried rice

the dish that taste like grandma's brisket

the cure for any cold

love those shrimp toasts with the dish

this was actually one dish... serious beauty

stir fry with white rice

tofu-strawberry dessert. a perfect ending.

The votes will be tallied and new items added to the already fab Buddha's Belly menu. Post a comment telling us which one is your fave or/and if you are one of the lucky ones to taste these new treats at Buddha's Belly.

Buddha's Belly
205 Broadway
Santa Monica, CA 90401
(310) 458-2500

7475 Beverly Blvd
Los Angeles, CA 90036
(323) 931-8588

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Crave! at work

noreply@blogger.com (Alli & Win) — Mon, 28 Feb 2011 14:51:00 +0000

I received the most beautiful bag of fruit from Crave! at work this holiday season: Chestnuts, Baby Bananas, Comice and Asian Pears.

Crave! at work bag comes with fruit and comes with information about the fruit.

Crave! at work has thought of everything: instructions on how to ripen, and even a brown ripening bag (love this detail).

Crave! asked me to participate in their recipe challenge. I had fun in my kitchen with the beautiful bounty.

Pear Appetizers

With fruit this beautiful, eating it raw is my number one preference. So I incorporated the fruit in its natural form into the recipe. I sliced the Asian Pears in 1/4 inch slices then used a clover cookie cutter to make the slices a little festive. Delicious food seems to taste even better when it looks good. I then placed the Pear slice on top of cheese bread. It was a great combo, especially with home made Chestnut Spread underneath. See below for recipe.

Cheese Bread

Chestnut Spread

I'd never cooked with Chestnuts before so I was amazed at how easy they actually are to prepare.

12 oz. Chestnuts
1 1/4 cup Milk
1 tsp. Sugar
1 tsp. Kosher Salt
1/4 cup Unsalted Butter
4 1/2 oz. Semi Sweet Choc. Chips

Peeling the Chestnuts
Bring a pot of water to a boil. While waiting for the water to boil, put an X in the curved part of the chestnuts with a paring knife. Add chestnuts to boiling water for 2 minutes. Remove chestnuts from water. Immediately remove shells and skin. *** Don't let them cool or the nuts and skins will be nearly impossible to remove. I used a cutting glove to protect my hands from getting burned by the nuts... it also prevent any knife accidents.

Once deshelled, fill saucepan with new water and brought to boil. Cook chestnuts 25 minutes in water then remove chestnuts. In another saucepan bring milk and salt to a boil. Add chestnuts and simmer 30 min. Remove chestnuts and puree chestnuts. Add a few tablespoons of the cooked milk to the puree along with butter, mix well. Add remaining milk and mix.

In a saucepan or double boiler, melt chocolate. Add melted chocolate to chestnut mixture. Mix well. Add to ramekin and chill in fridge for hours. When chilled, spread on sliced bread. Add to it pear slice.

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ALLI411 2010 Foodie Holiday Gift Guide

noreply@blogger.com (Alli & Win) — Wed, 08 Dec 2010 14:32:00 +0000

Whether you are looking for holiday gifts for your favorite foodies, hostess gifts or a treat for yourself, Alli411 has got you covered this holiday season. These high-quality, out-of-the-ordinary holiday gifts will help satisfy those with serious taste buds and who love food.

B acon Jam $12

Bacon Jam by Chicks with Knives is spreadable bacon made with bacon, slow cooked onions, natural sweeteners and spices. It's fantastic stirred in to soup; on a grilled cheese sandwich or hamburger; with pasta, with your favorite charcuterie and of course, eaten right from the jar. Bacon Jam is 100% natural and gluten-free. It is also PERISHABLE and should be refrigerated upon arrival. They recommend warming the bacon-jam slightly prior to eating.

Fine Dining Paper Place Mats $24

Fancy silverware and bone china on a paper place mat is the ultimate fauxpaus that's simply cool. The pad of paper place mats are convenient and look great on my square, walnut table. So what if the china is packed away, the silverware is unpolished and the crystal is gathering dust. Just tear some of these soy ink-printed paper place mats from their tablet, slip them around your tabletop and voila! You've gone from ho-hum to haute cuisine in an instant. By Cake Vintage.

Salted: A Manifesto on the World's Most Essential Mineral $35

An essential foodie reference manual/cookbook/coffee table book written by Mark Bitterman, Selmelier at The Meadow that might convince the reader to stop using Kosher salt. Give this along with one of your favorite salts.

Himalayan Salt Block $46

Whether you cook right on this real, salt block or use as a beautiful serving item, this trendy item is a fun gift that most foodies will enjoy.

Kyocera® 2-Piece Asian Ceramic Knife Sets $69

My favorite knives-of-the-moment. Zirconium oxide blades resist corrosion and hold their edge for months—even years—without sharpening. Includes 5½" Santoku and 3" paring knife. Made in Japan.

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Thanksgiving Pumpkin Pancakes a la Griddle Cafe

noreply@blogger.com (Alli & Win) — Wed, 24 Nov 2010 14:11:00 +0000

Who needs turkey when you have Thanksgiving Pumpkin Pancakes? The Griddle Cafe on Sunset in West Hollywood, famous for their over the top portions and breakfast decadence; you know the resto where people line up for breakfasts every weekend... The Griddle Cafe is one of the serious Los Angeles breakfast places. Below is their recipe. Happy Thanksgiving.

Thanksgiving Pumpkin Pancakes

You'll Need:

2 cups of your favorite dry pancake mix

3 Tbsp dark-brown sugar

2 1/2 tsp pumpkin-pie spice

1 1/2 cups milk

1 cup canned pure pumpkin puree (for an easier option ~ use 1 cup of Libby Pumpkin Pie filling, which is already seasoned. Omit the pumpkin pie spice and vanilla if choosing this option)

1 egg, beaten

1 tsp pure vanilla extract

1 Tbsp vegetable oil, plus more for the griddle.

Directions:

1 In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.

2 Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.

3 Top with store bought or homemade whipped cream and powdered sugar...ENJOY

**Makes 20 pancakes

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The Griddle Cafe

7916 W Sunset Blvd
West Hollywood, CA 90046
(323) 874-0377

Fun at the Test Kitchen on Pico

noreply@blogger.com (Alli & Win) — Mon, 22 Nov 2010 14:11:00 +0000

The out-of-the-box Test Kitchen on Pico is one of the reasons the Los Angeles restaurant scene is so exciting. What started as a little fun with local chefs and a new resto breaking in their kitchen is now a temporary Los Angeles hot ticket in town with chefs, mixologists and their tasty creations as dinner theatre.

I had the pleasure of catching the Test Kitchen when Kris Morningstar was starring as chef for 3 days.

I was impressed with the enthusiastic servers, manager and staff, as excited to be there as I was, no doubt because of the delicious food and fab vibe. Crispy Pork Bites over cabbage. Truly decadent from the bar menu.

We were a little ambitious. We wanted to taste as many things as possible so we had 2 bites from the Bar Menu and a 6 course meal.

And of course, the wine pairing $30 extra. This meal turned out to be pretty pricey after all and worth it.

Excuse the shot. Sometimes information is more important than photo quality. There was so much food that I took the Yellowtail home and had it the next morning. (I love leftovers for breakfast. The morning- after- leftover- test is a good indication of the quality of the food, which was excellent). By the time dessert came, we were too stuffed to fully indulge in the ever-so-rich pudding that looks more like a cocktail here..

The temporary Test Kitchen will be around for another month and then *poof* it is gone. Or maybe it will become a permanent fixture (cross my fingers).

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Test Kitchen

9575 W Pico Blvd
Los Angeles, CA 90035
www.testkitchenla.com
(310) 277-0133

Mix 'n' Munch Cereal & Grilled Cheese Cafe South Pasadena

noreply@blogger.com (Alli & Win) — Mon, 15 Nov 2010 19:18:00 +0000

Lunch for 2 at Mix 'n' Munch Cereal and Grilled Cheese Cafe in South Pasadena for was completely satisfying. You can create your own combos or order off the menu. I was tempted to have the M.O.P.: Provolone, Mushrooms, Grilled Onions on Sourdough ($4.50), but ordered my own combo: Gruyere with Grilled Onions on Sourdough. At the last minute I changed my order to what I was really craving, an old fave, simple and sweet: Cheddar on Sourdough. Always satisfying.

Mix 'n' Match Cereal & Grilled Cheese Cafe aims to please. They will make any combo for you. Here's a lookey loo at the menu.

Win had the Cheddar and Jack on Sourdough with Bacon. Everything is always better with Bacon. The other side of the menu.

I especially liked the art on the back wall. I had to take it this way so there would be no reflection in the photo.

It was a full house on Saturday afternoon. What we loved were the complete mix of customers of all ages. Kids with their parents, grandparents, teens, college kids. We're all kids at heart. After all, who doesn't like a grilled cheese or bowl of cereal.

Notice the dad in the center. He's watching the game on a flat screen. One last little detail: Mix 'n' Match has an "after-school happy hour". Kids get a discount when they come in after school for a snack. How cute is that?

This resto looks like it going to last longer than its predecessors: Meltdown in Culver City and JuJu Cereal Bar in Westwood.

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Mix 'n' Munch Cereal & Grilled Cheese Cafe
1005 Mission St
South Pasadena, CA 91030
(626) 441-8808

Robata Jinya on 3rd.

noreply@blogger.com (Alli & Win) — Mon, 08 Nov 2010 14:25:00 +0000

Robata Jinya on 3rd and Crescent Heights, still in its "soft opening" phase, was packed on Thursday night. Juliette and I are glad to have little, neighborhood, Japanese grill within walking distance of our casas (家), and even happier about the reasonable prices. Our bill was $25 each for many little dishes and some odd, sweet rice beer. We left satisfied with the food, service and price.

Crispy Rice w/ Spicy Tuna. The place is refreshingly authentic and feels like it could be in a Japanese village (although, I really would not know since I have not been to Japan yet). Robata Jinya's website describes "The history of Robata Jinya started 40 years ago in a small area in Japan, until it faded away from the view of the public. 5 years ago it was remade with the same feel in Japan and eventually made its way to the Americas".

Eggplant, tofu and broth (in, what the waiter informed us, was a "very expensive bowl"). One of those odd little dishes that surprised me. Exquisite taste and delicate texture, practically perfect.

Robatayaki, the country style Japanese grill, is the main attraction at Robata Kinya. We had the Japanese Pumpkin and Lotus Root. Also the chicken meatballs (not shown), nor our fave.

The food from the grill is served with three dipping sauces. From right to left: curry, cilantro, and ... I forget what the red one is. The cilantro went well with the Lotus Root. Have you ever tasted grilled Lotus Root? I had not. It looked like a Fried White Tomato, if such a thing existed, yet was quite dense like root vegetable, only spongy and fiberous. It tasted bland, which is why the dipping sauce went well with it. Fun to try, yet not to reorder. There were so many great dishes on the menu. I'll certainly be back, only this time I'll walk the few blocks instead of drive.

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Robate JINYA

8050 W. 3rd St

Los Angeles, CA 90048
323-653-8877

info@jinya-la.com

Baked Papaya

noreply@blogger.com (Alli & Win) — Tue, 02 Nov 2010 14:27:00 +0000

Charles Thompson, a food blogger friend, recently had 'Chef Wally's Baked Papaya' recipe published in the 'Foodista Best of Food Blogs Cookbook. Check it out. Also check out his blog.

Chef Wally's Baked Papaya

Serves 4

¼ cup fine breadcrumbs
¼ cup grated Parmesan cheese
2 papayas (if green when purchased, allow to ripen 1 or 2 days until a green-yellow color
and soft to the touch)
2 tablespoons butter, plus more for the topping
1 cup finely diced onion
1 tomato, peeled and chopped
Salt and pepper

Preheat the oven to 400°F.

Mix the breadcrumbs and Parmesan cheese together in a bowl and set aside.

Cut the papayas in half lengthwise. Remove and discard the black seeds. Dig the meat out of each
half with a spoon, leaving the shell intact. Coarsely chop the papaya.

Heat the butter in a skillet over medium heat until it bubbles and then add the onion and cook
until clear but not brown, about 10 minutes. Add the papaya meat and tomato and stir. Season
with salt and pepper.

Continue cooking, stirring gently from time to time, until the stuffing is thick.

Place the papaya shells in a casserole dish in ½ inch of water so they won’ t burn. Spoon the
stuffing evenly into the shells. Top each off with the breadcrumb–Parmesan mixture. Dot each
with butter.

Bake for 30 minutes, or until the tops are brown.

—From Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices/
Andrews McMeel Publishing

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Debbies Choice, The Anti-Yelp

noreply@blogger.com (Alli & Win) — Sat, 30 Oct 2010 16:28:00 +0000

Debbie's Choice is a fun, little website that helps you decide where to eat without user reviews. It has tons of personality, including the slogan "The only worthwhile choice is random." From Debbie's Choice:

"Debbie’s Choice is an idea borne of frustration. We got tired of agonizing over Yelp.com, sifting through countless results and refining searches and reading strangers’ reviews and generally becoming aggravated and annoyed. Choosing a restaurant sucked on these massive “review” sites. It was painful. It made the simple, stupid act of going to get some food at a restaurant more complicated than it needed to be. It was no fun. So we decided to randomize the whole anxiety-inducing process. Seemed about as helpful as anything else online."

Also check out their website that links to Debbie's Choice, http://becauseyelpsucks.com. Simply the following rant. Kinda cute. After all, looking through so many reviews on one restaurant can be overwhelming.

I don't want to refine my search by spice group. I don't want to hear about your unsettling experience with a Brazilian maitre'd. I don't want to check boxes. I don't want you to stall out my browser. I don't want to upload a user image. I don't want a weekly email. I don't care if the rice on the sushi was a little colder than you like. I don't even know you. I can read a menu on my own. I don't believe you are in fact a sommelier. I don't care about stickers on a window. I have no idea what a picture of your new kitten has to do with soup. I don't want to see the next 75 results. I don't know what Pan Asian even means in this context. I don't want to try to connect with my Gmail contacts. I don't want to read your blog. I don't organize my budget according to dollar symbols. I have no interest in rating the quality of your paragraph. I don't want to create a social network. I don't want to have a flamewar about garlic pesto. I don't want to learn from your experience, even if you have been "Eating My Whole Life!" I don't use my camera at the table. I will not be bringing a notepad with me. I don't want to geocache at dinner. I have no idea what your new tattoo has to do with a quality ham sandwich. I have no way of verifying you're a human. I do not like food-film similes. I'm not searching for the voice of my generation. And no, Debbie, I will not be logging on to rate the spicy pad thai on Yelp. BECAUSE YELP SUCKS.

My only question "Why the name Debbie's Choice?"

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Fresh Bites on Sunset: A Refreshing Addition to West Hollywood

noreply@blogger.com (Alli & Win) — Tue, 26 Oct 2010 13:11:00 +0000

I've had numerous meals at Fresh Bites on Sunset: good grub and a friendly staff that goes out of their way to make sure their customers like everything. When I go to the bank I make a point of stopping there for a meal, for breakfast or lunch, and always one of their amazing bakery treats. Fresh Bites is truly a neighborhood restaurant that really cares.

The decor is minimalist modern decor with plenty of bamboo and natural light to warm the place up. At Fresh Bites you have the option to eat indoors, outside or quasi in/out, a middle area with long family style tables with a glass wall facing the restaurant and floor to ceiling open windows that lead to the long patio outside.

Don't pass up their chocolate zuchinni bread.

Orange San Pellegrino, not available at many restaurants.

Fresh Bites is Italian Chef Claudio Marchesan's baby (formerly of major Italian restaurants Il Fornaio, Pane E Vino, Chianti Cucina, and Prego) .

You won't leave Fresh Bites hungry. Portions are generous.

Love their wheat toast. I know it sounds odd, really good though.

Click on the menus to see the details. I'm looking forward to trying the pizzas and pastas.

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Fresh Bites is open 7 days a week from 7 am-12 am and serves breakfast, lunch and dinner.

7950 West Sunset Blvd.
Los Angeles, CA 90046
(323) 822-2900

Top Chef at The Yard in Santa Monica

noreply@blogger.com (Alli & Win) — Mon, 25 Oct 2010 13:25:00 +0000

The Yard in Santa Monica is a serious scene that's pretty fun. Their "gastropub"fare is created by celebrity Top Chef CJ Jacobson. I strolled in late one night with Andra after work without resos. At the bar we ordered some great dishes from their dinner menu.

Fish tacos, with crème fraiche cumin slaw, guacamole, pickled jalapeno salsa @ $11 would have been fantastic, had the slaw not been loaded with a bit too much cumin for my taste. Just a hint would have been enough for me to arouse my taste buds.

Farmer’s market, Tenerelli farms peaches, Buratta, basil, olive oil, sea salt @ $11: Now that is a great combo. It had peaches that were justpast their time of perfection. I was left yearning for some perfectly ripe ones.

I left The Yard in Santa Monica wishing I'd had the dishes as they were intended. I'll certainly give The Yard another chance though. Especially with their fab menu:

Tutti Frutti Farms Heirloom Tomato Salad. Goat cheese, dill, house crouton $12
Farmer’s market, Tenerelli farms peaches, Buratta, basil, olive oil, sea salt $11
Jaime Farms beets, grilled avocado, garrotxa cheese, radish, lettuce, hazelnuts $11
Paprika spiced calamari, roasted marinara, fried lemon $10
Fried pig ear, harissa aioli, Honey, pickles $10
Fish tacos, crème fraiche cumin slaw, guacamole, pickled jalapeno salsa $11
Grilled baby back ribs, house slaw: cabbage, radish, coriander, mint $12
Crispy Duck Confit, grilled tenerelli nectarines, market beans, hazelnut $14
Pan seared diver scallops, citrus, roasted carrots, artichoke puree, ginger date vinaigrette $19
Skirt steak, watercress, grilled balsamic grapes, horseradish crème fraiche $18
Summer Vegetable risotto, parmesan, Mint, Smoked Almonds $12
Braised Crispy Beef Cheek, potato puree, Market Vegetable, pickled golden raisins $16
Mini Pulled pork Sliders, yard bbq sauce, crispy onions, pickle, fries (spf add $1) $12
Sliders, neuskie’s smoked bacon, cheddar, fries (spf add $1) $12
King Crab Mac n Cheese, Sauteed Market kale, crispy Bread Crumbs $15
Turkey Bolognese, spaghetti, parmesan, basil, cracked pepper $12
yard burger, grafton cheddar, grilled onions,1000 Island, tomato, fries(spf +$1)  $14

Cheese plate by andrew’s cheese shop   (choose 3-$14, choose 2-$10)
Cabot clothbound cheddar                                     Grevenbroecker (cow, Belgian blue)
Zamarano (spanish sheep, olive notes)                          Dante (Wisconsin sheep, rich, nutty)
Coolea (cow, irish gouda)                                                Acapella (Petaluma, goat)
Secret du Couvent (raw cow, smooth, fruity)

Sautéed greens, sherry, chili, honey $6 triple cooked fries $5    sweet potato $6

Coffe Pot d'Creme with biscotti $9
Peach Cobbler (deconstructed) ginger ice cream, crumble $9
Strawberry Mint Semifreddo, marinated harry’s berries, arugula cookies $9

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The Yard

19 Broadway
Santa Monica, CA 90401
(310) 395-6037

Twitter Cookbook

noreply@blogger.com (Alli & Win) — Sun, 24 Oct 2010 05:04:00 +0000

Get recipes no more than 140 characters long at Cookbook on Twitter or at your local bookstore. Eat Tweet: 1,020 Recipe Gems from the Twitter Community's @cookbook by Maureen Evans is pretty impressive for the first twitter cookbook ever.

Here's a recent recipe she tweeted:

" Marcella Hazan’s Roast Chicken with Lemons: Bruise,stab2whl lem. Stuff in~4lb whlchicken,tie shut,s+p. h@350℉(turn1x); +20m breastup@400℉."

"The New York Times called tweeted recipes quite possibly the "first great recipe innovation in 200 years"—then crowned microblogger Maureen Evans the queen of the genre", writes Amazon. "This talented home cook has a knack for boiling down recipes to their essence: every single step and ingredient is condensed to Twitter's maximum of 140 characters or fewer, and not a single keystroke more. Eat Tweet—the first ever Twitter book of recipes—is like a shorthand sous-chef. Part of the fun lies in decoding the author's clever recipe tweets, each one a model of clarity and usefulness. But this one-stop compendium of curated recipes and food ideas is so much more. There are recipes from around the world, from Kashgar Noodles to Biscotti, as well as homey favorites like Garlic Chicken and Chocolate. In addition, Eat Tweet contains kitchen tips and techniques (also 140 characters max) and a lexicon for translating Twitterese cooking terms like s+p (salt and pepper) and tst (toasted). From Lemon Lentil Soup to Pumpkin Pie, it's like a shelf of cookbooks in one tasty volume."

Thanks Janet for this fabulous gift!

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New Brunch Hangout: Olio Pizzeria on 3rd and Crescent Heights

noreply@blogger.com (Alli & Win) — Sun, 17 Oct 2010 16:49:00 +0000

Chanterelles and Squash: Olio Pizzeria on 3rd

Fab pizza dough, fresh ingredients and an enthusiastic owner, Olio Pizzeria on 3rd and Crescent Heights served up a gorgeous pizza on opening day. The Chanterelle and Squash Pizza was my fave, with serious flavor profiles that satisfied: basil pesto, sauteed spinach, fire roasted butternut squash, chanterelle and king oyster mushrooms and three cheese blend (Mozzarella, Irish Cheddar and Grana Padano).

Next time I'm coming back for breakfast, made in Olio Pizzeria's wood burning oven. Either the Seasonal Wood Fired Fruit “Danish” (vanilla bean and lemon scented cream cheese filling wood fired with fresh fruit and caramelized organic turbinado sugar) or the Wood Fired Bialy.

I'm thinking this could be the next brunch hangout. Have you had breakfast at Olio Pizzeria? When you do, keep me posted by leaving a comment. Bon Appetit!

Olio Pizzeria is open 7 days a week, 7 am- 10pm.

8075 West 3rd St., Ste. 100
Los Angeles, CA 90048
(323) 930-9490

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Happy Birthday Julia Child

noreply@blogger.com (Alli & Win) — Sun, 15 Aug 2010 12:02:00 +0000

I don't think about whether people will remember me or not. I've been an okay person. I've learned a lot. I've taught people a thing or two. That's what's important.
~~Julia Child

Watch the full episode. See more Julia Child.

Dear Julia:

Thank you for sharing your passion with the world, for taking risks, being authentic, going after your dream. Thank you for the delicious recipes, inspiring me and so many others, endless hours of edutainment. Thank you for the souffle and so many other delectable treats. In my mind, August 15th is Julia Child Day. Happy Birthday.

Alli411

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Ooh-La-La Food Rendezvous Launch 8/28 Venice

noreply@blogger.com (Alli & Win) — Fri, 13 Aug 2010 14:54:00 +0000

Food Rendezvous is launching this month. It is a local gathering for food lovers, held monthly on Saturdays from 4-10 pm. I first heard about it from Morning Glory Confections, one of my fave local sweeties. They will be there too along with:

Creative chefs’ demos
Cookbook swaps
Fun cooking contests
Inspiring food movies
Tasty live music

The details:

Saturday, August 28, 2010 4-10 pm

SPARC 685 Venice

$15 advance / $10 at door includes: a fresh tangerine juice spritzer, movie admission, cookbook swap and lots of other activities

More info from their website:

"The Food Rendezvous will provide for a community gathering of high quality local artisan food producers and their handcrafted products, with the ever growing number of people looking to know where their food comes from. Nonprofit food organizations will also take part to share in the threading together of our LA foodshed. It will convene on monthly basis on Saturdays between 4pm-10pm and move throughout the city in different inspiring locations, allowing us to create a sense of community, beauty and neighborhood spirit.

The Food Rendezvous also brings together, chef demonstrations,, DO IT YOURSELF workshops, LA food writers, farmers , and speakers, "state fair" - style jam competition, cookbook swaps, live music and screenings of food oriented movies"

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Blanc Haute Yogurt in Beverly Hills

noreply@blogger.com (Alli & Win) — Fri, 06 Aug 2010 17:36:00 +0000

Blanc Haute Yogurt in Beverly Hills on Charleville Blvd. had an opening party last night. Win loves frozen yogurt so it was a date. Blanc Haute Yogurt features 4 kinds of gourmet, flavored yogurt that rotate regularly.

My faves were the decadent toppings: Spanish dark chocolate flavored with pear. PDG (Pretty darn good). Check it out and let me know what you think.

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Blanc Haute Yogurt
9465 Charleville Blvd
Beverly Hills, CA 90212
(310) 281-2633

Phototasting July 31 Cube Cafe

noreply@blogger.com (Alli & Win) — Sat, 31 Jul 2010 01:49:00 +0000

If you want to improve your food shots, here's the opportunity:

Do you like food? Do you like taking photos? Do you like taking photos of food? Phototasting is a unique opportunity to do all of the above with the guidance of Los Angeles restaurant bloggers and the gorgeous regional Italian fare by Cube Cafe. Not only will you practice capturing the gastronomical splendor of Cube Café's menu which changes constantly with the seasons, but you will taste the much-loved cooking, as well as meet the faces behind Cube's pure charm.

This workshop offers simple tips for both point-and-shoot and DSLR cameras and is geared toward photography of dishes in restaurants. Through hands-on demonstrations, you will learn elementary elements of exposure, aperture, shutter speed, ISO, and white balance. The interactive presentation will also introduce basic composition and digital post-production techniques.

Please visit the following links for write-ups of the 1st Phototasting workshop at Checkers Downtown:

Rants and Craves: http://www.rantsandcraves.com/ 2010/02/they-shot-they- savored-phototasting.html
Pardon My Crumbs: http://pardonmycrumbs. blogspot.com/2010/02/review- phototastings-art-of-food- porn.html
Nad's Bakery: http://www.nadsbakery.com/ 2010/02/food-porn.html
Wan Life To Live: http://www.wanlifetolive.com/ 2010/02/learning-from-best. html
DJJewelz: http://www.djjewelz.com/2010/ 02/08/phototasting-lobster- bisque/

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Sat., July 31, 2-5 pm

Cube Cafe
615 N La Brea Ave
Los Angeles, CA 90036

Kitchen Nightmares in Los Angeles

noreply@blogger.com (Alli & Win) — Tue, 20 Jul 2010 17:17:00 +0000

One of the nice things about living in Los Angeles is that we get to get involved (if we wish) in the tv and film industry. If you know any restos that could use some help from Gordon Ramsey, pass this on to them.

FOX's hit show "KITCHEN NIGHTMARES"

wants to hear from Los Angeles

Are you trying to make some green, but still running in the red?

Is your food not the best it should be?

Or maybe you have a great location,

but it doesn’t seem to bring in many customers?

Call or Email for Information:

Toll Free: 866-226-2226
kitchennightmaresLA@yahoo.com

Download application or apply online at:
www.theconlincompany.com
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Smile and Say Cheese: Wally's Wine Opens Fromagerie

noreply@blogger.com (Alli & Win) — Mon, 12 Jul 2010 15:22:00 +0000

The once small cheese section at Wally's Wine on Westwood Blvd. now has it's own store, just across the parking lot from Wally's Wine, called Cheese Box. I was pleasantly surprised to find Jenny Knotts, Wally's Cheese Guru, running the shop (that's not her in the snap). If my memory serves me right, the Cheese Box used to be Wally's cigar store.

There's no remnants of the smelly of cigars, just lovely, stinky cheese, hams, and other gourmet treats. Above is a photo of the space in Wally's that used to be the cheese section. Looks like they had no problem filling it with wine.

I'd just gone to Wally's Wine to get some wine, yet I couldn't resist purchasing a delicious Spanish cheese and Jamon Iberico selection, with a few of those Italian olives. Baguettes are free, according to LA Eater through August 15th. Jenny threw one in my order (and I thought it was because I made such a large purchase).

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Sal Marino Prepares Lunch 7/13 Meals On Wheels Cart For A Cause

noreply@blogger.com (Alli & Win) — Sat, 10 Jul 2010 01:39:00 +0000

Salvatore Marino from Il Grano will be the guest chef for Meals On Wheels Cart For A Cause. If you live in Los Angeles then you know that Sal and his Italian resto is tops (and Il Grano has a fab private room for intimate soirees).

Cart For A Cause will be at 5700 Wilshire this Tuesday, July 13th, serving meals from 12-2 pm. The porchetta Sandwich is right up my ally. I wonder if ... will be as good as the one I had in Manhattan at Porchetta? Here's the full menu:

1) Rainbow of Heirloom Tomatoes, Baby Mix greens, Burrata

2) PBT-Pancetta, Burrata, Black Cherokee Tomato in Pizza Bread

3) Sunrise Tomato Gazpacho with Grilled Ciabatta Bread

4) 'Porchetta'-Pork shoulder wrapped around pork belly served on a crusty loaf with salsa verde and arugula.

5) Combo- 1/2 soup and PBT

Lunch is $10/person for a choice of one of the above which includes a choice of beverage (FIJI Water, POMx Tea, POM Juice, POMx Iced Coffee), a cookie from Miss Lilly's Trading Company as well as a bag of Wonderful Pistachios or Everybody's Nuts for a mid-day snack. Maybe I'll see you there.

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