To Live and Dine in LA

Beef Bulgogi - Korean BBQ Staple

2016-06-14T14:41:00.000-07:00

Bulgogi is a Korean dish consisting of thin slices of meat grilled over an open fire.

Slice the beef sirloin into thin cuts, discarding any excessive fat.

What you'll need:

Knife

Large mixing bowl

Grill or Fry pan

Ingredients:

2 lbs Beef sirloin (sliced thin)

1/4 Cup Soy Sauce

1/4 Cup Mirin

1/8 Cup Sesame Oil

3 Garlic cloves diced

1 Asian Pear diced

2 Tbs Sugar

1 Tbs Toasted Sesame Seeds

1 bunch Green Onion - 1 inch slices & 1/4 cup diced

Directions:

Combine all the ingredients except the diced green onion and the beef in a large mixing bowl.

Add beef to mixture, cover and let stand at room temperature for 30 min - up to 8 hours if refrigerated.

Heat grill or Frying pan.

Cook for 10 minutes - tossing to heat evenly. Top with diced Green Onion.

Serve hot with rice, kimchi and banchan (Korean side dishes) - enjoy!

Basted and Seared New York Strip Steak

2016-06-07T17:48:00.003-07:00

Give steak a liberal rub of seasoning and let stand at room temperature for half an hour.

Rub: Tbsp each of salt, pepper and paprika.

Thick New York Strip or Top Sirloin work best.

Pair with yellow and purple fingerling potatoes tossed in a cast iron skillet with fresh oregano and Spanish onions to add a nice earthy flavor.

Sauté garlic and fresh thyme in butter. Once the butter has browned, add the steak and sear both sides in the hot pan.

2 - 4 cloves of garlic, 4 sprigs of Thyme, 2 Tbs butter.

Sear about 2 minutes each side on medium-high heat.

Render fat by placing fatty edge down, resting steak against side of pan.

Continue to flip the steak and baste by pouring hot butter mixture over the top. Turn down heat if butter starts to smoke.

About 10 minutes will get the steak medium-rare.

Let rest for a couple minutes so the steak stays juicy.

Slice, serve and enjoy!

Los Angeles' Best Italian Deli

2016-04-13T07:00:00.000-07:00

Los Angeles is known for many things: awesome weather, beautiful beaches, Hollywood movies, and a fantastic food scene.

Nearly 100 years after opening doors on the corner of Lincoln and Broadway in Santa Monica, Bay Cities is still turning out unforgettable meals. The no frills store-front opens into an unassuming grocery store flanked by a full service deli and olive bar. Upon deeper investigation, an appreciation of the finely curated items stocking the shelves comes to fruition - Limited Release Virgin Olive Oils and aged Balsamic Vinegars sit along side a worldly traveled cheese selection. The back room is stocked with an exquisite liquor selection, and an assortment of hard to find service and preparation utensils round out the shopping experience.

The refined selection of take home ingredients is emulated by the in-house creations. salads and desserts made daily line the refrigerator, as the kitchen turns out award worthy lasagna, meatballs, ravioli and an inspirational bread that is baked continuously throughout the day. The crisp crust encasing the fluffy interior is served as an enhancing side to the precisely executed pasta options or as the vessel for the renowned sandwiches.

Speaking of sandwiches, the most highly regarded Bay Cities fare is the Godmother - and for good reason. The Italian roll layered with savory Genoa Salami, Mortadella Cappacola, Ham and Prosciutto are complimented perfectly by the crunch of "The Works" (mayo, mustard, pickles, onions, lettuce, Italian dressing and choice of hot or mild peppers).

If the Godmother is the star of cold sandwiches, then the Chicken Parmesan is King of hot sandwiches. The breaded chicken is moist and enhanced by the marinara sauce, peppers and cheese; all perfectly balanced by the sweetness of the Italian roll. Much like the Godmother being the measuring stick for Italian Subs, this chicken parmesan is the pinnacle all chicken parmesan sandwiches should be judged against.

Place your order online here to avoid the 45 min lunch line

Enjoy!

Beautiful Belize

2016-04-11T01:20:00.003-07:00

For two weeks we explored the coast, island hopped and braved the jungles of Belize. We fished naked from our private dock, swam with sharks and toasted Belikins with Howler Monkeys on Mayan Ruins along the Guatemalan border.

The food varied vastly across the small country with the exception of the staple, rice & beans or beans & rice - yes there is a difference. However, the best meal of the whole trip was an Italian feast on Christmas Day at Blancaneaux Lodge - cheese from the local Mennonites, herbs and vegetables fresh from the garden all paired with Coppola's award winning wines on a veranda over looking the grounds.

Sunrise From Bird Island

After the Storm

Bird Island - book here

Sleeping Giants - book here

Coracoal Mayan Archeological site

Five Sisters Falls outside Gaia River Lodge

Breakfast Avocado Bowl

2016-04-03T23:32:00.001-07:00

When a food comes with it's own bowl, like the avocado does - use it!

Split the avocado lengthwise for equal haves to make breakfast for 2.

Use whole eggs for richer flavor or egg whites if you are calorie conscious.

What you'll need:

Mixing bowl

Medium fry pan

Cutting board from Leelanau Wave

Ingredients:

Eggs - 1 or 2 per person
Red Pepper 1/2 pepper chopped
Orange Pepper - 1/2 pepper chopped
Asparagus - 6 stalks chopped
Tomato - chopped and seeded
Avocado - Split in half and seeded
Butter - 1 Tbs
Salt
Pepper

Directions:

Melt butter in medium fry pan. Scramble eggs in bowl and set aside.

Add salt and pepper to butter, then add the hard veggies, Peppers & Asparagus. Once they soften, add
the tomato and eggs.

Fill the avocado cavity left by the large seed with the mixture of eggs and veggies.

Enjoy!

Coconut Chicken with Lemon

2016-03-31T12:21:00.000-07:00

Cooking with Coconut Oil adds a hint of sweetness without being overpowering, it is also considered a good fat as opposed to other sweeteners and refined sugars.

What you'll need:

Baking Dish

Cutting Board

Ingredients:

Chicken - boneless skinless breast 1Lb

Meyer Lemons - 1/4 Cup

Onion - 1/4 Cup

Coconut Oil - 2 Tbs

Black Sesame Seeds - 1 Tbs

Salt & Pepper - pinch

Directions:

Preheat oven to 375°

Generously rub chicken with Coconut Oil, place in baking dish. Add salt, pepper, onions, Lemons, Sesame Seeds.

Bake covered for 30 minutes, uncover and bake for additional 20 min.

Serve with veggies and rice or quinoa.

Enjoy!

Grilling a Perfect Burger

2016-03-25T14:13:00.001-07:00

Nothing says summer like smoke rolling from a grill, the crackle of charcoal and the aroma of beef searing over an open flame. Inspired by Stout Burger being the Best Burger in Los Angeles I christened the grill for the season in order to make my own.

Gas grills make for a nice controlled cooking surface with easy clean up, but you miss out on the smokiness and antiquities of the smoldering charcoal fire. I prefer the hardwood lump coals with a little lighter fluid as opposed to the pre-soaked briskets for a couple reasons.

- 1 the flavor is more natural and earthy than manufactured.

- 2 the coals can be arranged to create temperature zones around the grill.

- 3 the natural lump coals burn cleaner, creating less residual ash.

What you'll need:

Grill

Small fry pan

Ingredients:

Ground beef 90/10 - 1 lb
Olive Oil - 2 Tbs
Red Onion - cut in rings
Mustard - 2 Tbs
Horseradish sauce - 2 Tbs
Blue Cheese - 2 Tbs
Butter - 2 Tbs
Tomato - sliced
Kaiser roll - cut in half

Directions:

Get the grill started by building a pyramid of coals. Fire needs oxygen so make sure there is room for air to flow around the coals. If you are using a gas grill, set it to medium-high heat. If you are using charcoal, leave room around the perimeter of the grill in order to move the burgers around the center of high heat - you could also use a large lump of coal to shield the adjacent spot on the grill to create a lower heat spot.

Salt and pepper the ground beef and splash with a tablespoon of olive oil. Patty the burgers into three 1/3lb burgers or 4 1/4lb burgers. Add a dash more salt and pepper to the patty's and drop them on the grill.

Heat up a small skillet with a tablespoon of butter and brown some fresh ground pepper.

After 2 minutes turn the burgers 45 degrees keeping the same side down, this will help evenly distribute the heat. Give them another 2 minutes then flip and repeat the quartering process.

Add onions to pan to break them down.

Now the burgers have been on for eight minutes, I say flip them once more to drain the juice back through the patty for another minute for medium rare, longer for less pink. Flip every couple of minutes to keep from drying out if you are going for the well done version.

Toast bun internal side down for a minute - check regularly as the bread heats up fast.

Add Mustard, Horseradish and blue cheese to pan, remove from heat and toss to coat.

Set burger aside to rest for a couple minutes topped with the onion mixture.

Add tomatoes to onion pan and return to medium low heat.

Put it all together and enjoy!

Best Burger in Los Angeles

2016-03-23T08:59:00.001-07:00

There are a lot of claims for the best this or the best that in Los Angeles. Like the best way to get to Hollywood from the westside; or the best actor in a drama series. Those waiver and vary day-to-day, but Stout Burger and Beers is consistently the best burger in town! Across the 3 locations; Hollywood, Studio City and Santa Monica, the flavors coming out of the kitchen are hands down the best around. The beef blend is ground in house to maintain the richness that is enhanced by the particular toppings not to be altered on any of the seven burger options. There are also a pair of ground chicken patty options and a pair of quinoa & bean veggie patty options created with equally tasteful care - all tailored to produce the highest quality, most exciting flavor on a brioche bun.

The pleasant and knowledge-able staff does not shy away from making suggestions off the accessibly intricate food menu. They are also more than happy to pour a sample or two from the precisely curated beer menu customized to enhance the meal. Each Stout location rotates thirty-some craft beers on tap, over a dozen bottles of beer and a growing wine list, meant to be explored. It's worth starting your meal with the oversized, soft pretzel and a beer while deciding which burger to choose.

The over-easy egg oozing from The Morning After envelopes the palette, while the fig jam on the Six Weeker commands the sweeter side of the taste spectrum in opposition to the spiciness of the SHU Burger. The Imperialist stands tall as the classic twist on the American cheese-burger with the nutty aged cheddar, roasted tomatoes and mustard relish; while the Truffle Shuffle exemplifies the earthy mushrooms through the smooth brie cheese. Smoked mozzarella, parmasiano flakes and crispy prosciutto, finished with a refreshing lemon-basil aioli make the Goombah a close runner-up to the, name-sake star of the menu. The mouthwatering Stout Burger is crafted with both gruyere and blue cheese over rosemary bacon, caramelized onions and house-made horseradish cream. Did I already say mouthwatering?

Do yourself a favor and save some room for dessert, because Stout did not settle on just having the best burger in Los Angeles. No, the neighborhood burger and beer pub finishes the meal with a surprisingly decadent dessert in the bread pudding that is arguably the best on the west coast. The warm dessert masterpiece is marbled with caramel and chocolate chips - a perfect juxtaposition of crispy and soft; salty and sweet; and when served à la mode, hot and cold.

Enjoy!

Pork Tenderloin Medallions

2016-03-14T13:09:00.000-07:00

Pork shoulder may make a great carnitas and vegans will go off the wagon for a thick slab of bacon. However, pork tenderloin is overlooked as the star of the other white meat. Your butcher will have it behind the picturesque bone-in chops and restaurants will serve it as medallions - which is what we are creating today.

Unlike the chops, the tenderloin does not need to rest in a brine over night to retain it's juicy texture, but can very easily be over cooked since there is little fat in this cut of meat.

This recipe has a sauce drizzled on top of the pork and bed of mashed potatoes. The subtleness of the fresh squeezed orange juice plays well with the sweetness of the pork and savory garlic and olive oil, while emphasizing the nutty parmesan and earthy chives in the potatoes.

What you'll need:

Large skillet
Large mixing bowl
Large pot
Cutting board
Paring Knife
Cook's knife
Hand mixer
Colander
Meat thermometer

Ingredients:

Pork Tenderloin - 2 lbs
Butter - 2 Tbsp
Yellow Onion - 1/2 chopped large squares
Orange zest - 1 tsp
Olive Oil - 2 Tbsp
Garlic - 4 globes minced

Thyme - 2 tsp
Oregano - 2 tsp
Orange - 1 Navel orange
Pepper
Salt

Mashed Potatoes:

Potato - 2 russets potatoes
Heavy whipping cream - 1/8 cup
Sugar - 4 Tbsp
Chives - 2 Tbsp
Parmesan - 1/8 cup
Butter - 2 Tbsp
Pepper
Salt

Directions:

Preheat oven to 400 degrees and start to boil water in large pot for the potatoes.

Melt butter in skillet over medium/high heat and add a pinch of pepper and salt, brown for a couple of minutes. Add onions to butter and toss until fork soft - five or six minutes.

While onions are breaking down mix marinade in the large mixing bowl - Olive Oil, Orange Zest, Thyme, Oregano, Garlic, a pinch of salt and fresh cracked pepper.

Add the tenderloins to the bowl and massage the mixture into the pork.

Once the onions are translucent, remove them from the skillet and set aside for later or discard - be sure to leave the flavored butter in the pan. Sear all sides of the tenderloins, a couple minutes per side, in the remaining onion flavored butter. If you are using an All-Clad stainless steel skillet, or the like, put the whole skillet in the oven; otherwise transfer the pork and the drippings to a glass pyrex and bake for 20 minutes while you make the mashed potatoes.
Drain the fork soft potatoes, reserving 2 cups of the water. Combine the potatoes, cream, sugar, salt, pepper and butter with the hand mixer to the consistency of your preference, add the water as needed. Once you have the consistency you want, fold the chives and parmesan in and return the covered pot to the stove over very low heat to keep warm.

Once the pork reaches 140 degrees remove from oven and skillet to rest while you make the sauce. Squeeze the juice from the orange into the hot skillet to combine the drippings and excess marinade - reduce for five minutes over medium heat. Spoon potatoes onto the plate, top with 4 or 5 slices of 1-inch thick pork medallions and drizzle a couple spoonfuls of the orange juice marinade over the entire entree.

Enjoy!

Kimchi a Korean tradition

2016-03-03T12:47:00.003-08:00

Kimchi is as synonymous to Korean cuisine as pasta is to Italian. Kimchi is a fermented vegetable dishes within the larger assortment of banchan (side dishes) and served at every meal and marketed as the national food of South Korea. Much like pasta there are numerous variations of kimchi originally based around the seasonal vegetable harvest and regional geography. However, when most people think of Kimchi they picture the red spicy, napa cabbage variety.

Napa cabbage is dense at the core with green and white leaves on the exterior and yellow leaves on the inside.

What you will need:

Large Mixing Bowl
Cutting Board
Colander
Measuring Cups
Small sauce pan
Whisk

Ingredients:

Vegetables:
Napa Cabbage - The more dense the better

Korean radish - 2 oz. 2-ich matchsticks
Carrots - 2 oz. 2-inch matchsticks
Scallion - 2 oz. 2-inch matchstics
Watercress - 2 oz. cut to 2-inch pieces
Chives - 2 oz. cut to 2-inch pieces

Sauce:
Ginger - 2 Tbsp minced
Garlic - 1/4 Cup minced
Red chili powder - 1 Cup
Sugar - 1/4 Cup
Fish sauce - 2 Tbsp
Water - 3 Cups
Salt - 1/2 Cup + 4 tsp separated
Sweet rice paste - 1/2 cup (*directions below)

Directions:

Prepare the napa cabbage - cut through the root end about a quarter of the way though then rip in half; repeat so that you end up with four quarters. Rinse under running water giving the leaves a little scrub. In a large bowl salt the leaves lifting them to make sure salt gets all the way in there. Submerge in water and refrigerate overnight to brine the leaves. Rinse and drain in a colander for about 30 min.

*Sweet rice paste - Mix 1/2 cup water and 1 cup water and bring to a slow boil whisking until pancake batter consistency. Remove from heat and allow to cool.

Mix all the sauce ingredients into a smooth paste. Add radishes, carrots, scallions, chives and watercress. Place one of the quarters of napa cabbage in a bowl and stuff with the sauce mixture, layering within each leaf. Move stuffed cabbage to glass bowl or sealable container - make sure the exterior of the cabbage lays flat to retain all the liquid. Repeat until the full cabbage is in the container. Pour any remaining sauce into container. It will expand so be sure not to overfill container - leave about 20% open space.

Kimchi can be enjoyed right away but I like it to ferment for a couple of weeks. Leave the container on the counter out of the sun for 4-5 days before placing in the refrigerator. It can last in the fridge for up-to and beyond a year but I figure 6 months is as long as I want to keep it around.

Back in the day, kimchi would be placed in Onggi or claypots and buried to keep cool and ferment until ready to eat.

The Misfit Restaurant + Bar

2016-03-01T10:54:00.001-08:00

Santa Monica attracts millions of visitors every year, set to explore the world famous pier and the miles of golden sand beaches to be as active or sedated as they please. Walking distance from the pier is The 3rd Street Promenade, an open air shopping experience stretching for blocks along the pedestrian only road where street performs entertain shoppers in hopes of making a few bucks or being discovered for their talents.

Along the path between the beach and the Promenade is The Misfit, a locals favorite, bar centric restaurant serving signature cocktails and high end comfort food. Here, regulars and tourists alike can indulge in the accessible menu while sipping hard to find bourbons or bartender's choice mixed cocktails - all guaranteed to excite the senses.

An impressive wooden bar dominates the room. The two-story classic built-in library stretches the length of the restaurant along the right wall. The alcohol selection is worthy of such a grand display housing limited release and small batch favorites. With nearly twenty nicely curated beers on tap, half of which are brewed in California, you are bound to find one that quenches your thirst. If wine is more your fancy, there is a nice range of limited selection glasses and bottles with an accessible price range. Tastefully oversized columns separate the bar area from the dining section that is filled with inviting tables and booths along the left side of the first floor with additional seating in the loft perched in the back overlooking the lower level.

If the bar is the boisterous focal point, the food is the understated star. The menu is comprised of small plate options with the head section dedicated to the local farmers market. Familiar items are elevated in the inventive kitchen including the surprisingly Spicy Charred Broccoli and the Chorizo Mussels. Other favorites include the Jidori Chicken Sandwich, the Crispy Lobster Nik-Niks and the Misfit Burger.

Meatball Marinara over Linguine

2016-02-17T10:41:00.002-08:00

Comfort foods are a must in the midst of a rough El Ninõ winter - and nothing says cozy more than slow simmered meatballs over a bed of pasta. I prefer the thicker Linguine noodle to the shoestring Spaghetti, but whatever makes you happy. Use the search tool or click here to see a previous post for home made marinara sauce.

Using different proteins add deeper umami. Lean sirloin offers rich beef flavor while ground pork delivers sweeter accents and the needed fat to make up for the leanness of the beef.

The meatballs will continue to cook, absorbing more flavors, while they simmer in the sauce.

What you will need:

Cutting Board

Large Saute Pan

Large Mixing Bowl

Large Pot

Medium Pot

Ingredients:

Ground Sirloin - 1/2 lb

Ground pork - 1/2 lb

Parsley - 1/8 cup chopped

Basil - 2 Tbsp chopped

Garlic - 3 bulbs

Spanish Onion - 1/2 chopped

Olive Oil - 2 Tbsp

Eggs - 2

Salt - 1 Tbsp

Pepper - 1 Tbsp

Chilli Flakes - 1 Tbsp

Bread crumbs - 1/2 Cup

Oatmeal - 1/8 Cup

Brown Sugar - 2 Tbsp

Directions:

Pre-heat oven to 425

Prepare marinara sauce and simmer.

Combine the olive oil, onion, garlic, chili flakes and half of the salt and pepper in a large sauté pan over medium heat to breakdown onions and garlic. Once translucent, remove from heat and set aside to cool, leaving as much of the remaining oil in the pan.

In a large mixing bowl combine the rest of the ingredients and mix by hand. Yes, by hand. It's cold, and gooey, and awesome! Fold in the slightly cooled onion mixture.

Now that you have a consistent meat loaf, pinch off small hunks to form balls in your hands and place in the onion mixture oil over medium heat. You can make your meatballs any size you want - golfball sized meatballs will yield about 15-16 balls which is about an ounce a piece if you do the math. Bigger will take a little longer to cook through, but it's your party, do what you want! Brown the meatballs on all sides to create that crisp texture and sealing in the juices. I love using the stainless steel All-Clad pans, because you can put the whole thing right in the oven. If you're not using a stainless steel pan, transfer the meatballs to a cookie sheet and put in the oven for a couple of minutes to finish crisping the outside.

Transfer the meatballs to the simmering marinara sauce while you make your pasta. Or make yourself a cocktail and relax while they simmer away until you are ready to Enjoy your feast.

Spaghetti Squash Chicken Parmesan & Homemade Marinara Sauce

2016-02-10T12:38:00.000-08:00

The Spaghetti Squash is a hidden gem when it comes to winter vegetable and a lighter alternative to pasta. The texture is a little al dente when cooked and plays well with a marinara sauce. Preparing the sauce and squash with a breaded chicken breast and nutty Parmigiano add additional layers of flavor and protein.

A variety of tomatoes will bring out individual characteristics - the farmers market had earthy Vine, hearty Beefsteak and sweet Roma.

Once finished, the meat of the Spaghetti Squash can be pulled from the walls with a fork and tossed, leaving an organic bowl for serving.

What you will need:

Cutting Board
Cookie Sheet
Large Saute Pan
Food Processor
Large Pot
Large Knife - to split the squash

Ingredients:

Spaghetti Squash - The brighter yellow the better
Tomatoes - 4lbs Cored, Quarter and Deseeded
Garlic - 4-5 cloves minced
Red Onion - 1 bulb minced

Fresh Basil - 2 Tbsp chopped

Fresh Parsley - 1/8 Cup chopped

Bay Leaf - 2 leaves

Red Chili Flakes - 1 Tbsp

Olive Oil - 2 Tbsp

Butter - 2 Tbsp

Parmigiano - 1/2 cup grated

Tomato Paste - 1 small can

Red Wine - 1 Cup

Ground Black Pepper- 2 Tbsp

Sea Salt - 2 Tbsp

Chicken Breast - 1 lb sliced into strips

Eggs - 2

Bread Crumbs - 1/2 cup

Directions:

If you only have about an hour, make sure to get the squash in the oven right away. However, if you have extra time on your hands, make the sauce first and let it simmer away while you work on the squash.

Pre-heat oven to 375 - 400

Halve the Spaghetti Squash lengthwise. Gut and remove seeds. Brush with olive oil and sprinkle with pepper and salt. Bake on cookie sheet for 45 min.

While the squash is cooking, make the sauce. Blend the tomatoes in a food processor until all the chunks are liquified. Melt butter in a deep stock pan. Sauté onions, garlic, pepper, chili flakes and salt until soft. Add basil, parsley and tomato puree, bay leaves - in that order. Stir in tomato paste. Bring all of that to a slow bubble to breakdown the ingredients. After a couple of minutes, add red wine - I like a nice dry California Zinfandel or Cabernet because of the deeper complexity and because that's what I drink while it simmers.

Once the squash is done, pull the 2 halves out and let cool enough to be handled. Heat up the remaining olive oil in a skillet. Beat the eggs with a pinch of salt, pepper and chili flakes.

Dredge the chicken in the egg mixture, coat in the bread crumbs then into the frying pan.

Use a fork to pull the spaghetti strings from the wall of the squash inside the shell.

With your chicken cooked, the squash tossed and your sauce simmered, it's time to combine them. Spoon the sauce into the shell on top of the bed of spaghetti strings.

Layer the chicken and more sauce to the brim of the shell and top with a generous portion of the grated cheese.

Broil the dish just enough to melt and crisp the cheese. Enjoy!

Inaugural Surf 'n' Turf

2015-10-01T22:39:00.000-07:00

The West Coast has it's perks but it does puts Spartan Football about 3000 miles away. Michigan State has a great football team so it's not difficult to find the game on TV, but certain games carry a little more notoriety than others - like the in-state rivalry.

Intro the 2015 inaugural Surf 'n' Turf! The morning of the game, five Spartans loaded up surfboards ZJ Boarding House and headed to the beach. Wolverines were invited to join, but they must be afraid of water. For a couple hours, leading up to kick-off, we caught perfect wave after perfect wave.

The house was filled with Green and White as well as Maze and Blue for an intense game that came down to this final play

We celebrating the 7th Spartan win in 8 meetings singing the fight song and dancing our way to Hollywood Smoke for victory cigars.

Even 3000 miles away

Once a Spartan - Always a Spartan.

Salerno's, Toluca Lake

2011-06-23T06:15:00.000-07:00

A welcoming cafeteria style restaurant where you order at the counter with a wide variety of numerous salads and sandwiches listed on the board behind the register. The interior seating is plentiful but the patio is much more inviting. The patio is covered allowing for shade a nice cool breeze and is surrounded by lush trees removing you from the high volume of traffic. Sitting out there, I thuroughly enjoy my Arnold Palmer as i wait for my number to be called over the loud speaker.

Keeping with the cafeteria motiff, my plastic tray is adorned with a plastic plate piled high with a mixed greens salad and a mouth watering Ruban, plastic utensil and a styrafoam bowl filled with piping hot cream of broccoli soup. The mixed greens salad has a dollop of creamy balsamic vinegarette that at first appears sparse but is bolder than anticipated. The cream of broccoli soup has great consistency and flavor, full of soft broccoli and rich cream. Unlike most soups, this needs no additives which says alot because I think everything needs more pepper. The soup also holds it's consistency throughout the meal. As for the meat of my lunch, if you will, the Corned-beef was stuffed between slices of rye toasted to perfection. Upon diving in, I find the Corned-beef is tough and fatty but the kraut, 1000 Island and toasted rye bread are full of flavor.

I look forward to my next visit and exploring the plethora of options.

A healthy take on the Food Truck craze

2011-05-24T12:22:00.000-07:00

If you've been out and about during lunch you've tasted, smelled, or at least seen the food trucks. They are no longer nondescript silver behemoths that scare away the faint of heart who suffer from a weak stomach. No, these vessels of culinary delight are distinguishably bright and waiting for you to find them as they maneuver around town; most using Twitter to help you locate your favorite truck.

While wandering around Downtown, I stumbled upon a lunch encampment of trucks ready to serve those that work in walking distance of the 7th and Fig Plaza. I had a hankering for something healthy and to my surprise was greeted by the sparkling, Greenz on Wheelz truck; with the slogan, "Lettuce Serve You" welcoming me right on up. The truck offers numerous options including wrap versions of the numerous salads as well as sandwich melts. As I hoped they offered a steak salad which happened to be the most expensive option at a mere $9. Luckily they accept credit cards as I was out of cash.

It took longer than I anticipated for them to call my name, but it was well worth the wait. Inside by disposable container was a huge salad of mixed greens, cucumbers and juicy tomatoes, all tossed with a delightful balsamic vinaigrette and rich blue cheese, topped with chopped pieces of steak. The fresh vegetables, steak, cheese and dressing complimented each other perfectly. Before I opened the box I was concerned I would have to battle with large pieces of steak but the individual ingredients were so well prepared that they filled the fork to perfection, enabling a little bit of everything on each forkful.

I was utterly surprised by how tasty and fresh a food truck salad could be!

Castle, Korean BBQ

2011-05-23T08:13:00.000-07:00

Within the confines of the city of Los Angeles there are numerous ethnic subcultures: Little Ethiopia, Thaitown, Historic Filipinotown, the largest of these loosely defined areas is Koreatown. These sections of Los Angeles are represented by a large concentration of natives from the various regions of the world. Along with cultural centers and block parties to celebrate the holidays and heritage, there is a plethora restaurants serving authentic cuisine.

Korean Barbeque is one of the most recognizable of these ethnic cuisines. Hungry patrons are surrounded by an abundant amount of banchan (side dishes) and they grill the meat themselves at a barbeque on the table. The fare ranges from exotic seafood like conch and squid, to staples such as bulgogi (marinated beef) and kimchi (spicy cabbage). There are Korean BBQ places peppered throughout town, but the best are found in the heart of Koreatown. Through numerous excursions to Koreantown, Castle on Western has become a stand out. Castle is an all you can eat BBQ where the 3 tiered pricing determines the varietal selection. Usually, the all you can eat joints are poor quality but Castle has fantastic flavor, high quality meats and the price is great!

The banchan is a little light as far as selection is concerned, but what they do serve is done to perfection. The Kimchi is spicy and crisp while the tofu soup is the right mixture of soybean and broth. As far as the meat is concerned, Castle is top notch. The bulgogi rivals the best in town as does the bone in pork chop. The Galbi falls into the top tier price, and though not that much more expensive, it is not worth the additional money as it is only fair in comparison to other options. The only problem with Castle is the service. Though very nice, they are not very attentive. I've never been to a Korean restaurant and not had the staff response to the table bell, until Castle that is. That said, if you go in knowing that you will receive a great meal at a great price and are not in any sort of hurry to leave, why not stay? After all, it is all you can eat!

Duke's on Sunday

2011-04-22T03:41:00.000-07:00

Southern California conjures up thoughts of sun-drenched beaches, palm trees and surfers in search of the perfect wave. There is also the promise of the good life, lived at your own pace, surrounded by good friends, good food and great stories. Duke’s may be a Hawaiian based restaurant, but Duke’s Malibu encompasses this California dreaming.

Duke’s is nestled along the PCH and the ocean, with spectacular views from Point Dume down to Palos Verdes. There is street parking along the PCH but why bother when you can valet. Once inside, the smells from the kitchen floated on the breeze as we walked past a thatched roof decor on our way to the table. The place was full but it was easy to accommodate the 15 of us who traveled to Malibu to celebrate Greg, a fellow foodie’s, birthday.

Birthday Boy

Even though we were there for the brunch buffet the service was impeccable, coffee was always being filled and the mimosas and bloody marys continuously flowed to our table by a genuinely happy wait staff, who can blame them considering their office. Between trips to the buffet we watched dolphins leap out of the water and surfers clad in wetsuits catch waves. Along with the typical brunch fare of scrambled eggs, bacon and potatoes, the buffet offered the freshest fruit along with authentic Hawaiian cuisine. The Tahitian Ceviche and Hawaiian Poke made for a great first pass.

The second trip required a stop at the omelet station where choices included shrimp and crab among your usual favorites. The savory omelet contrasted well with the sweet waffle covered in amoretto, coconut cream and blueberries. Although completely full, a final trip through the line was needed to have some more of the Kalua Pork, a traditional dish of smoked meat and cabbage. As we shared stories about our first encounter with the birthday boy we were graced with a huge slice of macadamia nut ice cream, on top of a chocolate cookie crust, smothered in chocolate fudge and whipped cream, known as Hula Pie. It's actually better than it sounds, much like the California Life we Live.

Clam Chowder Cook-Off

2011-04-07T12:57:00.000-07:00

When it comes to signature dishes, there are no stand alones that are purely Los Angeles; nothing namesake, like Chicago Style Pizza or Memphis Ribs. That gives us the opportunity to perfect the dishes that make their way here. Since there are so many transplants in Los Angeles, there is always discussion as to what city has the best this or the best that. New England Clam Chowder is no exception, and what better way to decide who has the best than with a Chowder Cook-Off?

Sponsored by the King Harbor Association, Redondo Beach Pier Association and Quality Seafood, the 3rd annual Clam Chowder Cook-Off held on Redondo Beach Pier, hosted a dozen local establishments who competed to be crowned Best Clam Chowder. For the $7 entry fee (all proceed going to The Wellness Community) you received everything you needed to judge for yourself the various vendors, including a golden ticket that you awarded your favorite chowder. So Shara, Robyn, Sheena, and I made our way to Redondo Beach Pier to judge the best clam chowder for ourselves. I felt a little bit like Goldilocks as I tasted my way through the decorative booths: too thin, not enough clams, too many potatoes… All contestants had fantastic chowder, and after a filling afternoon I had it narrowed down to two restaurants, Quality Seafood and Alpine Village. The consistency and flavor of Quality Seafood’s was superb, each creamy bite was as tasty as the last, full of moist potatoes and tender clams, but it lacked the punch needed to receive my Golden Ticket. So alas, the German’s of Alpine Village all the way from Torrance got my ticket. Their chowder, though not as thick as Quality Seafood’s, was outstanding! The rich, creamy broth with chunks of red skin potatoes and tender clams stood out amongst the crowd of award worthy competitors. Shara's vote went to Quality Seafood's while both Robyn and Sheena voted for Fat Face Fenner's Fishshack.

Shara and I were not alone in our vote either, Quality Seafood and Alpine Village tied for the best Clam Chowder. The debate may rage from the Pacific North West to the East Coast but the people of Los Angeles have spoken and crowned a pair of local champions the Best Clam Chowder in Town.

After we had our fill and cast our votes, we made our way over to Tony's on the Pier, who also competed in the clam chowder cook-off but didn't take home any of our tickets, for a couple of drinks. Tony's has a circular crow's nest bar atop a restaurant bar with an entrance from the pier and view of the ocean. The Mai Thai's are great and for the same price as the clam chowder tasting who could argue with a 2nd round.

New Mediterranean in Los Feliz

2011-03-28T02:10:00.000-07:00

The Sidewalk Grill is the newest addition to a Los Angeles staple. This family owned and operated establishment has been serving skewered meats and vegetables to Los Angeles for nearly thirty years, and are now bringing their award winning dishes to Los Feliz. The menu at the Sidewalk grill is limited compared to the other locations with promise of growth. The kitchen is small and inviting as you can watch the skewers of chicken and filet roast over the open flame. Pair your favorite kabob with some of the traditional Mediterranean side dishes and you've got a great meal to rouse the palette.

Both the chicken kabob and filet mignon kabob were very tender and moist. There was nothing masking the quality of the meat whose flavors were highlighted by the open flame grilling. For being a nonchalant grill, the presentation on the plate was superb as the grilled vegetables, rice, skewered meat and individual side dishes gracefully filled the plate. The garlic sauce that accompanied the dish was full of flavor while the hummus was overshadowed.

As with all good meals, a final sweets course is required to fully appreciate the experience. The baklava did not disappoint! You could feel the individual layers break away, emphasizing the individual flavors, as you bit through the delicate dessert. After dining at The Sidewalk Grill, it's no wonder they have been in business for thirty years.

About

2011-02-10T12:48:00.000-08:00

Exploring Los Angeles from the sandy coastline, to Hollywood, Downtown and everywhere in-between through locally inspired recipes, travel in and around town and of course dining.

Here you'll find a collection of what Los Angeles looks like through my eyes, a Hollywood type with my feet in the sand. For more pictures follow me on Instagram

The Mercantile on Sunset

2011-01-25T01:50:00.001-08:00

In a stand alone building on Sunset with floor to ceiling windows and glass doors that slide open to connect the indoors with the out-of-doors resides a pair of restaurants that belong in the Bowery Street Enterprise family. They share a kitchen run by Kris Morningstar while exhibiting different fare. The restaurant to the east, The Mercantile, is an open air restaurant and gourmet market with high ceilings that transplants you from the streets of Los Angeles to an old-time European café. There are a dozen or so tables inside with mix-‘n-match chairs that rest invitingly well amongst the mason jar water glasses and friendly staff.

The artisanal menu at The Mercantile is full of salty meats and full-bodied cheeses that pair nicely with the wine list.

The Cuban layers: spicy pork, hot Coppa, melted Gruyere cheese and pickled relish for a delectable sandwich. While the pale yellow Sottocenere truffle cheese and roasted onions put a delicate twist on the classic grilled cheese. Another American favorite turned on its side is the rich and creamy macaroni and cheese. The macaroni noodles swim in a thick Gruyere, Gouda and White Cheddar melody.

True to form, the desserts did not disappoint either. The homemade ice cream pushed the boundaries of flavors including an interesting take on a breakfast staple, the French toast and bacon ice cream. It was tasty but too much as a full helping. The Lemon & Rose Water ice cream was fabulous as it opened with the lemon zest and finished with the savory rose water, while the Vanilla Bourbon Malt ice cream was all around smooth and refreshing.

Days later, I find myself craving another meal from The Mercantile. Since the price is right as most dishes are around $15 a plate I will revisit the eclectic menu and wine list time and again.

Hollywood's newest burger joint

2011-01-06T16:01:00.000-08:00

The gourmet burger crazy has taken Los Angeles by storm. You want a made-to-order burger with arugula, guacamole, and a house-made spicy ketchup? There is probably a place in your neighborhood. Hollywood's newest burger joint, Juicy Burger is located on the corner of Hollywood and Ivar. The dining area is a long narrow stretch of tables opposite the open kitchen situated behind the quick-service counter. There is a row of stools that line a large bay window, perfect for people watching. Since Juicy Burger stays open until 3am to cater to the late night crowd, the people watching becomes quite interesting (I watch two ladies passionately undress each other).

Juicy Burger offers a half dozen "classic burgers" to choose from or for the more adventurous types, a five step menu from which you can choose various toppings to put upon your chosen patty and accompanying bun. Toppings range from free to $1 a piece and vary from your basic lettuce and ketchup to chipotle mayo and green chilies or grilled pineapple.

The fries are house cut and tasty and the toppings are fresh, even though they have been out of at least one topping each time I've gone. The burger is nice and juicy, as the name on the door suggest, but a bit lackluster. Luckily the premium sauces enhance the Juicy Burger experience; the garlic mayo and Tabasco ketchup add a titillating flair to an otherwise banal burger.

Overall, it's a fine burger and a great option if there are no other options. However, this is Hollywood and there are always options.

Show me the way to the next whiskey bar

2010-03-08T01:23:00.000-08:00

Not sure if it's the way the sun invigorated the bedroom Saturday, or something in the morning latte that awakened the call, but that is when it started, bright and early. The premonition grew through the morning run and by the time the sun reached her midday peak resistance was futile; an impromptu bar crawl was inevitable!

As night descended our group of crawlers congregated at The Frolic Room?

The place was a speakeasy, accessible only from within The Pantages Theater, and opened it's front door on Hollywood Boulevard after prohibition was finally repealed. The Frolic Room is a definitive neighborhood dive bar, where theater patrons rub shoulders with locals and haunts from classic Hollywood. The beers are cold, mixed drinks are stiff and the staff is great!

The whirlwind continued onto Cahuenga and a stop at The Room; where the beer and Tequila continued to flow. The Room's been around since 1993 and like The Frolic the front door is a new addition. It's dark and loungy where DJs spin nonstop tunes and both the staff and drinks are pleasantly memorable. The crowd is great too; by the time beers have been ordered and shots have been taken, the bar crawl has grown by two lovely ladies. As the new additions explain their Hollywood disposition, the original crew has all but dissipated onto the dance floor or into one of the many booths. Since the show must go on a trip to The Spotlight became a reality for the remainder of us and the new comers.

The Spotlight opened her doors in 1963 and is the oldest gay bar in Hollywood. Don't let the gents smoking by the entrance scare you away, the place is great! Once past the thick drapery that holds out the penetrating light (The Spotlight is one of the few joints that starts drink service bright and 6am early) the eclectic crowd lounges in the glow of the eclectic jukebox. The over-poured drinks come stiff but cash is required to enjoy them. No worries, the ATM is next to the jukebox and a great place to dance as you await your money. Shots, beers, new friends, and plenty of laugh put the crawl into overdrive.

It's getting late and what better place to wrap a crawl down Cahuenga than The Burgundy Room. It's dark, small, the drinks are stiff, and the Rock 'n' Roll is loud! The BR is local Hollywood at it's finest. Unfortunately, Ring of Fire never played and the bar was never lit. However, a case of mistaken identity sparks an unexpected round of drinks to be purchased to extinguish some flames.

The bars may be done serving but it's Hollywood and the night is far from over. As we spill into the night hailing cabs the group is reunited in it's entirety. Some head to local after hours with old friends and some leave to get to know new friends better.

As are most days in Los Angeles, Sundays are simply fantastic; and there's nothing like mimosas, rehashed war stories and great friends to cure the previous night's debaucherous hangover. We all make our way back to Cahuenga, Kitchen 24 is a new diner that serves food as it's name represents, 24 hours a day. Over some of the best breakfast dishes in Hollywood, last night's stories fly. Between the delightful conglomerate of black forest ham, grilled onions, avocado, poached eggs and hollandaise sauce over an english muffin known as the Garden Benedict; the perfectly browned and buttered hash browns; and the heavenly stack of buttermilk, chocolate, whipped cream Chocolate Chip Pancake, we learned something about ourselves: he's got a foot fetish, he can't focus, she can drink and we really need to go on another bar crawl!

To Live and Dine in LA

Beef Bulgogi - Korean BBQ Staple

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Directions:

Basted and Seared New York Strip Steak

Los Angeles' Best Italian Deli

Beautiful Belize

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After the Storm

Bird Island - book here

Sleeping Giants - book here

Coracoal Mayan Archeological site

Five Sisters Falls outside Gaia River Lodge

Breakfast Avocado Bowl

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Coconut Chicken with Lemon

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Grilling a Perfect Burger

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Ingredients:

Ground beef 90/10 - 1 lb Olive Oil - 2 Tbs Red Onion - cut in rings Mustard - 2 Tbs Horseradish sauce - 2 Tbs Blue Cheese - 2 Tbs Butter - 2 Tbs Tomato - sliced Kaiser roll - cut in half

Directions:

Best Burger in Los Angeles

Pork Tenderloin Medallions

What you'll need:

Ingredients:

Pork Tenderloin - 2 lbs Butter - 2 Tbsp Yellow Onion - 1/2 chopped large squares Orange zest - 1 tsp Olive Oil - 2 Tbsp Garlic - 4 globes minced

Potato - 2 russets potatoesHeavy whipping cream - 1/8 cupSugar - 4 TbspChives - 2 TbspParmesan - 1/8 cupButter - 2 TbspPepperSalt

Directions:

Kimchi a Korean tradition

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The Misfit Restaurant + Bar

Meatball Marinara over Linguine

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Spaghetti Squash Chicken Parmesan & Homemade Marinara Sauce

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Inaugural Surf 'n' Turf

Salerno's, Toluca Lake

A healthy take on the Food Truck craze

Castle, Korean BBQ

Duke's on Sunday

Clam Chowder Cook-Off

New Mediterranean in Los Feliz

About

The Mercantile on Sunset

Hollywood's newest burger joint

Show me the way to the next whiskey bar

Ground beef 90/10 - 1 lb
Olive Oil - 2 Tbs
Red Onion - cut in rings
Mustard - 2 Tbs
Horseradish sauce - 2 Tbs
Blue Cheese - 2 Tbs
Butter - 2 Tbs
Tomato - sliced
Kaiser roll - cut in half

Pork Tenderloin - 2 lbs
Butter - 2 Tbsp
Yellow Onion - 1/2 chopped large squares
Orange zest - 1 tsp
Olive Oil - 2 Tbsp
Garlic - 4 globes minced

Potato - 2 russets potatoes
Heavy whipping cream - 1/8 cup
Sugar - 4 Tbsp
Chives - 2 Tbsp
Parmesan - 1/8 cup
Butter - 2 Tbsp
Pepper
Salt