Pasadena’s 127th Birthday Celebration!

It’s Pasadena’s 127th Birthday and you’re invited to the party!

WHAT: COME ONE, COME ALL to the grounds of Pasadena Museum of History as Pasadena celebrates the City’s 127th birthday and commemorate the 100th anniversary of Pasadena’s beloved landmark, the Colorado Street Bridge. Fun for all ages! Free admission & parking!

ACTIVITIES, DISPLAYS & ENTERTAINMENT:

Special Children’s Activities:

ON SITE FOOD: Pie n’ Burger Truck & Trattoria Neapolis.

CAAAAAAAAKE! The gala cake cutting is scheduled for 3:00pm with Italian soda’s by Trattoria Neapolis.

FOR SCHEDULE & MORE INFO: Visit the Pasadena History Museum Online

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Tomato Egg Basket

A few weeks ago, my mother decided to take the entire week off for her birthday because she’s a grown-ass woman who is so over her work’s shit. She decided to get creative in the kitchen and pull out all of her dated, pamphlet style mini cookbooks and go to town. We both love eggs, but whereas she can eat them plainly poached or scrambled all the live-long day, I need to change them up constantly and come up with new ways to eat them. I’ve reduced my cereal intake by about 90%, so eggs have taken its place and I need just as much variety as General flippin’ Mills. Also, eggs and I have had a turbulent relationship, and we spare no expense to make sure the eggs we consume are high quality. That’s my soapbox moment for the day, time to continue the story.

So, my mom ended up whipping up these lovely morsels and I replicated the recipe with add a bit more pizzazz (i.e. seasoning) to it. It was a really nice change up to the egg routine, and I’ll keep it in the regular rotation. They’re not super quick, but they are perfect for a leisure group brunch or when you want to impress your honey bunny on the morning after your first sleepover (wink nudge) and prove you are a keeper.

That is of course until they wake up and shriek something about hating tomatoes or being a vegan. In which case, time to brew the coffee and get to really know that blanket hogging stranger.

Tomato Egg Baskets
serves: 5

5 medium ripe tomatoes
5 cage-free brown eggs
3 tablespoons melted butter
1/2 c. shredded cheese (smoked Gouda, Swiss, Parmesan or a combo of the latter two)
1/2 c. Panko
1 tablespoon of finely minced fresh herbs (oregano, basil, tarragon or mixture of all)
pinch of smoked paprika
salt and pepper to taste

Serve with fresh fruit and toast. Enjoy with family, friends, or your sweetheart. Walk of shame optional.

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Fried Green Tomatoes

While most of my childhood was spent eating fresh, raw vegetables and fruit, there has been…on occasion…that devilishly delicious treat of something home fried. Eggplant, okra and parsnips come to mind. I honest could not tell you at what age I finally tasted these vegetables not fried. I’m sure I’d be embarrassed if I cared enough. Thankfully, I don’t.

Fried Green Tomatoes was like a mythological beast, though. We’d heard about; it was always experienced second-hand. Somebody’s sister’s uncle’s cousin’s roommate ate it once and man oh man was it amazing. My mother assumed it was a thing from the book and movie of the same name. It was as illusive to find in Los Angeles as a unicorn or leprechaun, except better because it’s food. Then, one magical evening, my mother and I met my brother and his in-laws at a restaurant serving Southern comfort food and what did we spy? Yup. Fried Green Tomatoes.
The unicorn leprechaun had officially been caught. He was delicious.

Our lives irrevocably changed forever, mom and I set out to replicate the recipe, honing and honing it until one day, I finally achieved as near-to perfection as I feel I can achieve. Enjoy!

Fried Green Tomatoes
3 medium-large green (unripe) tomatoes
1 c. cornmeal
1 c. all-purpose flour,
pinch of salt
pinch of fresh ground black pepper
pinch of garlic powder
pinch of Smoked Paprika

1 large egg
1/2 c. buttermilk
grape seed oil, for frying

Serve with roasted chicken, a side salad and voilà! A perfect Southern summer dinner!

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Ready to get roasted and turned into stock.


Otis enjoying the spoils of chicken leftovers.

Watching television shows are more conducive to the working-from-home lifestyle I’ve had, as I use it as reward system for myself when I attain productivity goals, but there are days when I just want to sit down and enjoy a good movie. Or two. Or four. I’ve found that I have been unable to “justify” taking the time out to just sit back, relax and enjoy a film. I don’t know why I view this as lesser and more selfish of an activity, and I need to get my head out of this sort of thinking.

Brunch salad made from leftovers & lettuce from a family garden

Finally getting caught up!

Today, I’m taking a time out for myself to bond with my kitchen, cats and Netflix Queue. Movies and snacking on leftovers are an essential recipe for me to recharge my batteries so I can find the energy to plow through the rest of the month. It’s a formula I discovered in grade school when I was always home sick. Movies + Snacks + Pet Cuddles = sanity & energy. Last night I got a head start with Jesus Henry Christ, today I’ll be watching The Woman in Black (suspense), Girl Model (a documentary), and the comedy Life Happens (though truthfully, I’ll pick the titles as I gauge my mood throughout the day).

Wish me luck and tell me how you find your inner peace/Zen/recharge the batteries after you’ve been constantly on the go.

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Chefs Nick Roberts & Brooke Williamson

Chef Brooke Williamson and Chef Nick Roberts of Hudson House in Redondo Beach and The Tripel in Playa del Rey are excited to launch new menus at each of their cozy-yet-cool neighborhood digs. Fresh off this season of Bravo’s Top Chef: Seattle, runner-up cheftestant Brooke along with her husband Nick have collaborated on some “haute” new dishes that are reflective of their signature elevated-yet-approachable pub fare.

The Tripel offers dishes such as:

Some current seasonal obsessions from each of the chefs have made their way onto the menu at Hudson House:

Squid Ink Spaghetti

I had the opportunity to pick Chef Brooke’s brain on the ins and outs of food, life and being on Top Chef Seattle.

Q1: I see elements of California cuisine as well as European slow dining in your menu for Tripel. What are your inspirations behind the menu and the approach to what you decide to create for Tripel?

Chef Brooke Williamson: We honestly create our dishes based on what is looking good to us at the moment or peaks our interest. We make a point of visiting the markets at least once or twice a week, and often create dishes according to what we ourselves want to eat.

Q2: How do you keep your dishes fresh and unique, without falling into fads?

Chef Brooke Williamson: We don’t create food based on concept… We create based on balance and flavor. We don’t really pay attention to fads.

Q3: I’m someone who loves offal; but it is less common here in the States. Is there a particular food that you wish were more socialized for the (general) American palate?

Chef Brooke Williamson: I have actually found that if you pair an unfamiliar ingredient with something comforting or known, it is possible to entice people to eat pretty much anything. For example, most people don’t know what Botarga is, and most wouldn’t eat it if they did… However, if you use it as a garnish with some fresh grilled asparagus and egg like we do at Hudson House, it simply becomes that slightly smokey/salty garnish that gives the dish a bit of added yumminess.

Q4: Out of all of the items on the Tripel menu, what is the one bite/dish you could snack on all day as if you had no cares in the world?

Chef Brooke Williamson: White anchovies. I love their tangy brininess and find that they can brighten up a warm crusty piece of bread like nothing else.

Q5: Has being on Top Chef: Seattle effected your approach to cooking, or impacted your life since airing?

Chef Brooke Williamson: I wouldn’t say that it has changed my approach to cooking… But it has certainly impacted my life. I have a very full schedule now…In a great way. It has opened up doors for us to participate in so many great charity events, and I have made a whole bunch of great new friends who live all around the country…I feel like there is a new sense of community and camaraderie in my professional life.

Q6: They say it takes fortitude and a special kind of crazy to be a chef/cook/baker; and being married to another chef this must be doubly so! How do you and Chef Nick balance work and home life?

Chef Brooke Williamson: Haha! I wouldn’t say that we always have balance…But we do our best. We don’t have regular people lives, but kitchen life is all either of us has ever known since a very young age. We take family life seriously and try our best to not miss out on anything. Having a great staff has been the key to not being absentee parents.

Q7: What does the future hold for Hudson House, The Tripel and for yourself, Chef?

Chef Brooke Williamson: I do what I love, and what I have always wanted to do. Just more of what I’m doing would be a great future. We have another project in the works that should keep us busy for a while… But who knows, I like to think anything is possible.

Thank you so much, Chef Brooke!

Hudson House
541 Pacific Coast Highway
Redondo Beach, CA 90277
http://www.hudsonhousebar.com

The Tripel
333 Culver Boulevard
Playa Del Rey, CA 90293
http://thetripel.com

TOP CHEF: SEATTLE Official Website

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GLAZA 43rd Annual Beastly Ball

You are cordially invited to channel your inner wild thing and come out in full L.A. safari glory for the 43rd Annual Beastly Ball!

WHAT: 43rd Annual Beastly Ball – Guests are invited to dress in casual or safari attire, stroll through the Zoo after hours observing its inhabitants, watching animal feedings, chatting with keepers, viewing small animals up close, enjoying entertainment by Central and South American music groups, dancing, and dining on bountiful fare provided by some of L.A.’s most popular restaurants. Also featured are silent and live auctions comprised of hundreds of remarkable items and one-of-a-kind opportunities, with comedian Jimmy Pardo serving as MC and auctioneer.

WHEN: Saturday, June 15th 2013 6:00pm

WHERE: Los Angeles Zoo – 5333 Zoo Drive, Los Angeles 90027

WHO: Presented by the private, non-profit Greater Los Angeles Zoo Association (GLAZA). Over five decades, GLAZA has funded exhibits, plant and animal species conservation, capital projects, and education and community outreach programs at the Los Angeles Zoo, an international leader in the preservation of endangered species and a conservation center for the care and study of wildlife.

HONOREES: Actress Pauley Perrette (Abby Sciuto, NCIS) “She is an ardent social and civil activist who is involved in many charitable organizations that work on behalf of animal rescue and adoption, the homeless, disaster relief and AIDS.” – Connie Morgan, GLAZA president; Wells Fargo, which is being recognized for its pivotal community philanthropy, has a long history of charitable contributions to the Greater Los Angeles Zoo Association including partial funding for all three great ape habitats and the award-winning Elephants of Asia exhibit.

PARTICIPATING RESTAURANTS: Bar Celona, Canelé, Celestino Ristorante, El Cholo L.A., El Coyote Mexican Café, The Federal Bar, Glorious Gourmet Catering & Garnish Café, Georgetown Cupcake Los Angeles, Green Street Restaurant, Il Fornaio Cucina Italiana, Ix∙Tapa Restaurant and Cantina, Jersey Mike’s, Maison Akira, Pink’s Hot Dogs, Taix French Restaurant, Villa Sorriso and Yummy Cupcakes.

BASH BEFORE THE BALL: A pre-party soiree featuring animals, hors d’oeuvres, cocktails and a “meet and greet” with Perrette. Starts at 5:00pm.

TICKETS: $1,000 per person, plus an additional $500 for “Bash Before the Ball”; individual and corporate sponsorship opportunities at higher levels are also available.

SNEAK PEEK: Last Thursday was the media preview, featuring chefs from iconic Los Angeles restaurants catering a feast for the media with dishes inspired by LA Zoo’s Rainforest of the Americas animal names. Among the speakers were Connie Morgan, president of GLAZA (Greater Los Angeles Zoo Association) and the Co-Chairman of GLAZA, none other than legendary actress Betty White.

Connie Morgan – GLAZA president

Sweet Corn Tamale – El Coyote

Blackberry Cotton Top Tamarin – Canelé

It’s Not Easy Bein’ Green Salad – Glorious Gourmet & Garnish Cafe

Seafood Tortellini with Lobster Sauce – Celestino Ristorante

Cupcake Parfait – Yummy Cupcakes

Chicken Enchilada Verde – El Cholo

FOR MORE INFO: (323) 644-4753 | www.lazoo.org

Sgt. Villalobos enjoying a Pink’s Hot Dog

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The Wing Fix

I had the pleasure of being asked to visit and sample the food at The Wing Fix in Uptown Whittier last weekend when I was visiting my friend Annie. Before I jump in and talk about the restaurant itself, permit me to digress about my connection with Whittier. Whittier, one of the last cities-within-a-city of Los Angeles County before one crosses into Orange County, is the town my mother was born and raised in.

Though I only officially called Whittier my home for exactly three years, Whittier will always be home for the rest of my family. Until I traveled around and interacted with so many L.A. transplants, I never realized what a rare unicorn the “native Los Angeleno” is to some people. They are just like you and me, I swear!

Though only a stepping-stone compared to most places I’ve lived, my three years in Whittier were wrought with the kind of strife and over-the-top dramadies one experiences from the ages of twelve to fifteen. Though I can reflect upon them with misty water-colored memories now, the residue of teenage angst lingers. The three best events out of those years were, in fact, three people: Annette (my sister), Annie (one of my best friends) and my sister-in-law. Annie accompanied me to The Wing Fix, as she lives in the vicinity and would actually be patronizing them more regularly than I could, given that I am fifteen-ish miles away.

Now, Whittier is not known for having a wealth of culinary accolades. It has good food, but is generally lacking great food. I can count on one hand how many restaurants I’d recommend to visitors and I still cry about the loss of Zi Teresa; an event I now refer to as “This is why Whittier can’t have nice things.” Or so I thought.
Enter: The Wing Fix.

Situated in the heart of Uptown Whittier, The Wing Fix is found with a cursory poke into the newly revamped plaza along Greenleaf Avenue. Opening at the top of October 2011 under the name Wing Master Cafe, the reviews have mostly been consistently positive even when they keys were handed to new owners and it underwent a name change. The essentials were kept – mainly the wings – but the menu is evolving as the new management, under the guidance of general manager Eric, seeks honest feedback to take The Wing fix to the next level and become a Whittier staple.

Enough blather and babble, on with the food!

Mac n’ Cheese
Velveeta – cream – cheddar

I’m a sucker for mac n’ cheese, but knowing I needed a variety of food, I only ordered the small. I blanched when I was told the sauce is a mixture of heavy cream and Velveeta. My solitary experience with the latter was so unpleasant, my sister (the offender who fed it to us) is still humiliated by the memory, seventeen years later. Making Annie try it first, I saw her bright brown eyes light up and knew something had to of gone right. Oh. My. God. Luscious and creamy, I could have easily eaten the large. On my own. With the lights off. Oh, yeah. Ahem. This is a definite winner, and I discussed with Eric the various little ways to add some oomph, like a herbed panko crust. Though, to be honest, it isn’t essential. I’d eat this ’til the end of my days.

Firecracker Wings
sweet & spicy secret sauce – fresh cilantro

I knew from the get-go these were a must for me,as sweet and spicy is a combo I cannot get enough of. Surprisingly enough, though, these sticky succulent morsels wound up being Annie’s favorite. “I just can’t get enough,” she said as she went for another. The sauce is provided by a company whose relationship was inherited from the previous owners. Of course, all of its multilayered flavors remain a secret, even to The Wing Fix staff, who add the perfect touch with fresh cilantro. Judging with my own palate, there is definitely something Southeast Asian – Vietnamese chili garlic sauce (tuong ot toi) is most assuredly employed. Whatever its other mystery seasonings hold it theirs to keep; I’m content relishing in the tastiness of the final product.

The Stinker
garlic parmesan wings

As this was my first experience with garlic parmesan wings, I have to say that The Wing Fix set the bar pretty damn high. The perfect balance of garlic and cheese was pleasant, but the real star was the chicken itself. Annie and I kept commenting on just how remarkably crispy these wings were without the drawback of being greasy. The meat was abundant and especially juicy. I’d order this again in a heartbeat.

Buffalo Chicken Sandwich
chicken breast – Godfather sauce – carrots & celery – blue cheese dressing

As I wanted a variety, as well as to taste the Godfather sauce (Buffalo sauce), I went with the new chicken sandwich menu – sliders are officially off. Ground chicken is a fickle beast, and I do not blame the new owners for removing it from the menu. The sauce itself was tasty (I even got to sneak a taste on a wing from the chef’s personal batch just to assert its deliciousness when applied to wings) but the sandwich is definitely in its earliest stage of development. I did not even need to make a comment on the bread; GM Eric was already a step ahead of me in admitting its shortcomings. I suggested a starchier bread, like potato bread rolls. I look forward to the sandwiches in the future.

Beers on Tap

It ought to be mentioned that The Wing Fix also holds a “Man vs. Food” challenge in the form of the Ghostbusters Challenge: $20 gets customers 12 wings laced with Habanero and ghost chilis hot sauce. After entrants sign a waiver, they have 8 minutes to complete the challenge by consuming all twelve Ghostbusters wings. Winners are awarded a t-shirt and have their picture placed on the wall of fame.

What little there is still to work worth (e.g. the chicken sandwiches, and some of the website) will come together in the very near future, that I am confident of. The Wing Fix team is grounded, creative, open-minded and happy to listen to the suggestions of their customers in the effort to elevate the menu and connect food with community.

The Wing Fix
6518 Greenleaf Avenue, Suite #12
Whitter, CA 90601
562.698.1888
http://www.thewingfix.com

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WHEN: August 30th-September 1st, Labor Day Weekend

WHERE: Paramount Pictures Studios – 5555 Melrose Ave Los Angeles, CA 90038

SCHEDULE:

TICKETS: $125 Opening Night – $50 Early Bird for all other events – $85 at the door – $175 limited quantity of Weekend Passes for Saturday & Sunday – 20% discount on individual tickets for Los Angeles Times members. BUY TICKETS HERE

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Wine at Badmaash in Downtown L.A.

A couple of weeks ago, I was invited to celebrate the new digital division of Bread and Butter Public Relations, aptly named Bread and Butter Bytes. I took Steffie along, as I was staying with her in Hollywood for a couple of days of Quality Girl Time ~ mostly wedding planning stuff; narrowing in on her precise colors (fuchsia pink and sunflower yellow!) and venues. Though I was feeling a bit out of sorts, we decided to get dolled up and make the trek from Hollywood into Downtown L.A. via the subway. Badmaash, the new Indian-Gastropub hosts of the party, is just a few blocks away from the Civic Center station on the Red Line.

Badmaash, the new kid on the block, is the “badass” culmination of efforts by father-son culinary duo, Chef Pawan and Nakul Mahendro. Reflective of their Indian heritage, Badmaash brings the vibrant flavors of Indian street food met with Chef Pawan’s years of culinary prestige. Guests were asked to Tweet for their drinks, and a projector on the wall had a live Twitter feed with the hashtags #BadmaashLA and #Thispartybytes for all to see.

The very modern location was reminiscent of a Manhattan loft, very angular, hip with pops of art and color against a sparse contrast. I was unfortunately a bit under the weather, so I only had a couple of nibbles and a lot of water before heading out a bit early. It was worth the trek, though, to see familiar faces: my friendly contacts and Bread and Butter, Kasey from Kasey’s Kitchen, Fiona from Gourmet Pigs, H.C. from L.A. and O.C. Foodventures, and made a new friend in Jules of Vineal Vixen. Here are some photos of the event:

Upstairs loft

Masala Fries – really damn tasty!

Badmaash
108 West 2nd Street
Los Angeles, CA 90012
213.221.7466
http://www.badmaashla.com

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Masa of Echo Park

Masa of Echo Park was initially published in 2011 for the The Place: Los Angeles. I have since updated and expanded the review.

“Echo Park is the urban Mayberry,” says Rhonda Reynolds, co-owner of Masa of Echo Park, a mom and pop restaurant on the corner of Sunset and Lemoyne, famed for their Chicago style pizza. She couldn’t be more correct. Though it’s easy for locals and visitors alike to breeze through this west downtown neighborhood on their way to West L.A., Echo Park has a lot going on for itself. The first incarnation of Masa of Echo Park was not initially a restaurant, but a car dealership! Built in 1922, the building housed roadsters for the discerning motorists of the rapidly expanding Los Angeles population.

By the 1930′s, however, the building was tricked out as the Carty Bros. Bon Ton Market & Van De Kamps Bakery, handing the keys over to Sarnos Family in the 1950′s for Carmelli’s Italian Bakery, Market and Coffee Shop; then in the 1970′s El Carmelo + Carmelo’s Cuban Restaurant & Bakery had run of the place. It took a break some time in the 1990′s before being bought and done up by Rob Rowe and Rhonda Reynolds, who officially opened Masa’s doors in 2004.

A Chicago native with extensive experience in Chicago pizzeria’s, Rob not only knows his pizza, but imports signature Chicago staples such as: Scala’s authentic hot Giardiniera and “well-seasoned pans lovingly forged in the Windy City”. Otherwise, all produce is fresh and local. With friendly marigold walls and country kitchen chic style, Masa is welcoming in both atmosphere and attitude.

Homemade Garlic Bread with Marinara 5.95

Knowing our pizzas would take forty minutes, my friend Natalie and I kicked off our meal by demolishing the garlic bread: an entire loaf of bread made in-house, toasted & drizzled with olive oil, fresh chopped garlic & Parmesan cheese, served with warm, house made marinara sauce. Neither one of us could name its rival. If I weren’t intent on finally devouring the elusive Chicago Style Pizza, I would have very much been content with this basic appetizer and the salad below.

Manchego Salad 9.95

Rhonda, one of the owners, kindly sent over the unrivaled Manchego salad: organic baby lettuces, dates, granny smith apples, candied walnuts, Manchego cheese and pear dressing, drizzled with a balsamic reduction and olive oil. It almost made Natalie and I feel like we had enough “green points” to justify digging into our own deep dish pizza’s.

Lots of Cheese 15.95
Mozzarella, Romano & Buffalo Mozzarella…lots of it

Natalie, a staunch pescaterian (she eats seafood), went for this trifecta of cheesy goodness and declared it an instant hit. I cannot comment personally, because she would have stabbed the back of my hand with her fork were I to have gone after a bite.

Custom Chicago Style Pizza $20.95
Genoa salami, pineapple, mushrooms

Small pizza’s start at $13.45 with an array of toppings costing $2.50 or $3.50, depending on which list you pick from. All of mine came from the $2.50 list, which means my small pizza cost the same amount as a large from the prefab list. I’m not saying it isn’t worth every penny, but I do caution you to make sure you have someone to help you eat all of this! I only ate two slices before I had to call it quits in order to leave room for dessert (and trust me; Natalie and I were in desperate need of wheelbarrows to haul our butts outta there, we were so full!). I gave the leftovers to my family. The consensus was unanimous: extraordinarily quality pizza. Fresh as the morning sun, I could taste the ‘homemade’ with every bite.

Warm Croissant Bread Pudding 8.95
Chocolate, almond & butter croissants baked in vanilla custard, warm caramel drizzle

Natalie and I were careful to only have two pieces each of our respective pizzas, for we promised ourselves the famed warm croissant bread pudding: chocolate, almond & butter croissants, pan baked in vanilla custard and drizzled with warm caramel sauce. How can I describe such bliss, other than to compare it to the Highlander: There can only be one.

Having only heard tales of the elusive Chicago style pizza my whole life, I was eager to finally check the deep dish pizza off of my ‘foodie bucket list.’ A cozy spot good for family, date night, small and large friends night out, Masa of Echo Park is not only worth a try, but worthy of visiting time and time again.

Masa of Echo Park
1800 West Sunset Blvd.
Los Angeles, CA 90026
(213) 989-1558
masaofechopark.com

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