Category Archives: Food Events (festivals, classes, etc.)

Hawaii: Waikiki, Rum Fire & Art

In early September I was invited to the “Hot & Hip Honolulu” press trip on Oahu, which included tickets to the 2nd Annual Hawaii Food & Wine Festival. It wasn’t my first visit to the islands, but it was definitely the most interesting by far.

In the past, my Hawaii visits consisted mostly of lazy beach-time with my nephews, or Mai Tai sunsets with Peter. This time around I got to spend five days not only tasting the best of Oahu’s cuisine, but also experiencing the beautiful art and culture of the island. I didn’t even KNOW Honolulu had an art museum!

Since I have so many photos to share, I’ve decided to write several blog posts about the tour. This first post includes photos of my island arrival, food porn from the welcome party, and a day exploring Honolulu’s lively art scene. Please check back soon for much more!

Oahu 2012
Checking into the Waikiki Parc Hotel. PARADISE. I didn’t want to leave the room!

Oahu 2012
Room 1503, Waikiki Parc Hotel.

Oahu 2012
I didn’t eat on the plane, so was thrilled to see a plate of fruit & cheese in my hotel room. Thanks again Rebecca, Darlene, Nathan and Kelley!

Oahu 2012
Waikiki Park’s poolside gym. NEEDED it!

Oahu 2012
Of course I brought “Travel Maxie”. He makes me miss Maxie just a little bit less when I’m away from home.

Oahu 2012
View of Diamond Head from Rum Fire, Sheraton Waikiki. A beautiful first evening meeting event hosts and fellow writer/photographers.

Oahu 2012
At Rum Fire, Grilled Kona Lobster w Anchovy & Marrow Butter from Azure Chef de Cuisine Jon Matsubara.

Oahu 2012
At Rum Fire, Twice Cooked Australian Wagyu, Mung Bean Puree, Hamakua Tomato, Waipoli Fern Shoot Salad by Kai Market’s Chef Darren Demaya.

Oahu 2012
At Rum Fire, Hamakua Vine Ripened Tomatoes, Roast Baby Beets by Sheraton Waikiki’s Executive Chef Daniel Delbrel.

Oahu 2012
At Rum Fire, Hawaii Food & Wine Festival co-founder Chef Roy Yamaguchi greets the crowd.

Oahu 2012
Spicy Rim Cocktail!

Oahu 2012 (with Lee Anne Wong)
Party time! With the fabulous Lee Anne Wong at Rum Fire.

Spam Fried Rice for breakfast!
Day two began with Spam Fried Rice at Waikiki Parc’s Breakfast Buffet (made me so happy!)

Oahu 2012
We started the morning with a private tour of philanthropist and heiress Doris Duke’s beachfront home. The 14,000 square foot estate was built in 1937 and is officially called “Shangri La, the Doris Duke Foundation for Islamic Arts”. For nearly 60 years, Duke collected artifacts for Shangri La, ultimately forming a collection of about 2,500 objects, the majority of which were made in the Islamic world. Read Doris Duke’s biography here. (Above, our guide Carol Khewhok standing in the entry courtyard).

Oahu 2012
Shangri La has a remarkable collection of Islamic art and is considered one of Hawaii’s most architecturally significant homes. I loved this tile entry into the garden. We weren’t allowed to photograph the interior so I’ve added links below.

Oahu 2012
Looking into the living room through the spectacular, glass WALL elevator which was installed in 1938. Yes, it still works!

Oahu 2012
Ocean-front garden seating. I stood there fantasizing about throwing the perfect cocktail party! The living room is behind the tree at right.

Oahu 2012
View of the ocean and Diamond Head from living room.

Oahu 2012
Pool  (with view of Diamond Head) and Playhouse, which served as Doris Duke’s guesthouse. The Playhouse was modeled on the Chihil Sutun, a royal pavilion built in 1647 in Isfahan, Iran. It consists of three rooms: two guest bedrooms and a large living room with a small kitchenette.

Photos of the interior are available on the official website. You can tour the entire property here.

Some of my favorite rooms:
The Syrian Room is Doris Duke’s interpretation of the qa’a (Arabic: hall), a reception room found in Syrian homes of the late Ottoman period (in Syria: 1516-1918).

The Damascus Room is a highlight of the Islamic art collection assembled by Doris Duke and one of two Syrian interiors preserved at Shangri La. Its acquisition dates to September 1953, when she placed an order for “1 Old Damascus Room made of old painted panels of wood” with Asfar & Sarkis, an antiquities firm based in both Damascus and Beirut.

The Dining Room/Lanai originally had a Hawaiian theme, but in 1960′s Doris Duke completely remodeled the room adding a large mosaic tile panel, Egyptian cloth panels and an Ottoman-style fireplace.

View of Shangri La from the ocean.

NOTE: If you’re planning to be in New York before mid-February, the Museum of Arts and Design is presenting “Doris Duke’s Shangri La: Architecture, Landscape, and Islamic Art” through February 17th, 2013.

I learned so much about Islamic art, tiles and textiles during just this one visit. If you love history, art or architecture, a visit to Shangri La is a MUST.

We spent the rest of the afternoon at the Honolulu Museum of Art. Exhibitions featuring Tattoos and Boardshorts? Only in Hawaii!

About “Tattoo Honolulu” (from the website)

Tattooing is art. After decades of being viewed as a mark of the marginal, tattoos have gone mainstream and are winning over the art establishment—including the Honolulu Museum of Art. The lines between ink on skin and paint on canvas or pencil on paper have been blurred with tattoo artists reaching the skill level of other artists. Now the Honolulu Museum of Art breaks new ground with an exhibition focusing on Hawai‘i’s high quality of tattoo art—and how it sprouted from the islands’ mix of cultures rich with tattoo traditions.

The museum is in the unique position to draw upon its world-class collection to place contemporary tattooing within an art historical context. By linking the past—through works such as 19th-century prints by Jacques Arago depicting tattooed Hawaiians—with the present, the museum hopes to expand cultural awareness not only about the art of the tattoo, but also the rich cultural traditions it is based on.

Oahu 2012
“Chinese Dragon on Megan Wong” by Billy Whitney. Photographed by Shuzo Uemoto. Photographed with permission from Honolulu Museum of Art. Did you spot Hello Kitty?

Oahu 2012
“Full Back on Anthony Alameda” Tattoo by Lucky Olelo. Photographed by Shuzo Uemoto. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Tattoo designs by Joe Leiber. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Part of the Tattoo Gun collection. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Lucky Olelo, one of the talented tattoo artists joined us for lunch at the Museum of Art Cafe.

About “Boardshorts: A Perfect Fit” (from the website)

Hawai‘i’s unofficial uniform is the boardshort—a perfect fit for the birthplace of surfing. Boardshorts in Hawai‘i were initially created as custom-made surf trunks by tailors at popular venues such as the H. Miura Store in Hale‘iwa, Take’s in Waikīkī, or M. Nii’s in Mākaha during the 1950s. These early boardshorts were first designed for fit and comfort, maximized for the ultimate wave-riding experience. Boardshorts: A Perfect Fit, chronicles the fascinating evolution of a single, simple garment that today is a symbol of extreme sports and a counterculture lifestyle.

Oahu 2012
Boardshorts: A Perfect Fit. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
I would have bought ten pairs of these SPAM shorts! Photographed with permission from Honolulu Museum of Art.

Note: Both the Tattoo and Boardshorts exhibits run through January 13, 2013.

A few favorites from the 19th Century Collection.

Oahu 2012
Kamehameha III (left) and Nahi’ena’ena (Sister of Kamehameha III). Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Whistler’s Arrangement in Black, No. 5 (Lady Meux). Photographed with permission from Honolulu Museum of Art.

Below from the Asian Art Collection:

Oahu 2012
Seated Bodhisattva Avalokitesvara (Guanyin). 11th century Chinese Northern Song dynasty (960–1127) Shanxi province.  Photographed with permission from Honolulu Museum of Art.

Oahu 2012
For scale.  Photographed with permission from Honolulu Museum of Art.

Oahu 2012
The Art of the Chinese Snuff Bottle. I LOVE tiny bottles.
Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Snuff Bottles close-up. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Shibata Zeshin, traveler’s writing case with landscape and plovers. Photographed with permission from Honolulu Museum of Art.  Many thanks to Museum Director, Stephan F. Jost and Deputy Director, Allison Wong.Please visit the museum website for current and upcoming exhibitions.

More photos from Honolulu’s Art Scene

All photos from Oahu 2012

Waikiki Parc Hotel

Rum Fire

Roy Yamaguchi (follow him on twitter)

Shangri La / More about Carol Khewhok

Honolulu Museum of Art

This trip was generously provided by the Oahu Visitor’s Bureau  / Hawai‘i Visitors and Convention Bureau.  Many thanks to Rebecca Pang (Account Supervisor, Travel & Tourism, McNeil Wilson Communications), Nathan Kam, Stephanie Killion, Darlene Morikawa, Lindsay Chambers and their staff members!

Current and upcoming Hawaii events:
Kona Coffee Cultural Festival (Hawaii, the Big Island) – Nov. 3-11, 2012 - http://www.konacoffeefest.com/

Wailea Wine & Food Festival (Maui) – Dec. 6-9, 2012 - http://waileawineandfoodfestival.com/

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Filed under Food Events (festivals, classes, etc.), Travel

Hawaii Memories

Hawaii Food and Wine Festival

Next week I’ll be heading to Oahu for the 2nd Annual Hawaii Food & Wine Festival, as a guest of the Hawaii Visitors & Convention Bureau. Besides all the amazing food, I’m most excited to experience bits of Hawaii that I hadn’t on previous trips.

Some of my itinerary includes a visit to Doris Duke’s 1937 “Shangri La” estate,  Hawaiian Fire Surf School 
(taught by off-duty Honolulu firefighters!), and an afternoon at the Honolulu Museum of Art. My culinary schedule is packed with various food events and lectures, then winds down with a pop up dinner at Honolulu’s Miso and Ale.

Hawaii w my nephews, 2004The last time I travelled to Hawaii was a summer trip in 2004 with my two (then teenaged) nephews. We stayed at the Hilton Hawaiian Village and spent most of our holiday surfing (them), eating and drinking (me) with a little bit of sightseeing along the way.

The previous year, Peter and I booked a room at the Ilikai Hotel on Waikiki Beach. I’ve always been a huge fan of the original “Hawaii Five-O”, and if you remember the opening credits with the cool, balcony shot of Jack Lord (aka the legendary Steve McGarrett!), then you’ll recognize the Ilikai Hotel.

Hawaii w Peter, 2003We had such a fun time visiting random locations from the show, and definitely made an effort to eat like the locals. Our favorite dish back then was the Loco Moco. The traditional version is made with white rice, hamburger, fried eggs and brown gravy. We first ordered the burger version for breakfast at our hotel, and also tried a SPAM version (instead of beef) that we loved as well.

My ex-husband Perry (we married in 1987) was an airline pilot and surfer. With his free air travel (my tickets were gratis as well) he would trek to the world’s best surf spots, including Indonesia and South Africa.

Since we lived in California, Hawaii was of course a favorite. I went on one of his surfaris in 1991 and pretty much spent the long days watching his extra surfboards (so no one stole them) as he caught waves on the North Shore.

North Shore, 1991In exchange for being Perry’s “board watcher” I insisted we check out the “Al Harrington Show” at the Reef Towers Hotel. Al Harrington played the roll of “Detective Ben Kokua” on, you guessed it, “Hawaii Five-O”. The dinner show was a mix of stand-up comedy, singing and Hawaiian dancing. Perry cringed throughout the entire evening, but I was thrilled at being one step closer to Steve McGarrett. I never got to meet my favorite TV cop, and when Jack Lord died in 1998, a good friend of mine sent ME a condolence card. I still watch H5O repeats to this day.

During the upcoming trip I’ll be tweeting (of course) and posting photos on instagram. Both user names are MyLastBite in case you’d like to follow along. If you plan on attending the event, feel free to drop me a tweet! Please do check back for a full blog post upon my return.

Aloha & Mahalo!

About The Festival:
The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. Set in the lush island paradise of O‘ahu, our four-day Festival features a roster of over 50 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Honolulu and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.

The Festival is a benefit for the Hawaii Agricultural Foundation and UH Culinary Institute of the Pacific, with the inaugural Festival raising $250,000 for the community.

Dates: September 06, 2012 to September 09, 2012 6:00pm, Daily
The Festival will be held on Oahu at The MODERN Honolulu, Halekulani, Hilton Hawaiian Village Resort and Spa, and Ko Olina Resort.

Complete Schedule here

Download the FREE Hawaii Food & Wine App

Many thanks to:
Hawaii Visitors & Convention Bureau, Oahu Visitors Bureau: Go Hawaii Website  Follow @GoHawaii on Twitter

Hawaii Food & Wine: www.hawaiifoodandwinefestival.com
Follow Hawaii Food & Wine on Twitter on FaceBook

Rebecca Pang. Account Supervisor, Travel & Tourism, McNeil Wilson Communications

More of my older Hawaii photos on Flickr

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Kindal Makes Macarons

My niece Kindal (Photo by Hong Pham)My niece Kindal loves to bake desserts, especially cupcakes and cake pops. At sixteen, she’s also a fantastic cook and has made killer, French omelets since she was ten!

Years ago we started a cooking club called the “Chef Monkeys”, along with her twin brother Chace, and a few of their friends. Once a week we would get together at my sister’s home in San Dimas to test recipes, work on knife skills and of course EAT. I sure do miss those days.

Cooking together has always been a big part of our relationship, but I think sharing other food experiences (like travel and restaurants) have been important too.

A few weeks ago, I brought a bag of ube (purple yam) macarons (made by my friend Remil) to share with my sister and her family. Kindal instantly started dissecting the macaron and blurted out, “I need to learn how to make these!”

Ube Macarons By my friend RemilLuckily for her, the Ravenous Couple (aka Kim & Hong) were scheduled to teach a class in their Pasadena home the following week. I didn’t participate in the actual baking because I wanted to photograph each step (photos below).  The class really felt more like an afternoon party, especially with Remil (who took a previous class) cooking lunch for everyone and acting like Kindal’s own Macaron Godfather.

By the end of the afternoon, my niece was absolutely beaming when she held up her first raspberry macaron. We had such a fun time and we both learned so much (like how to get the perfect “feet”). Thanks Hong & Kim!

NOTE: The next Macaron class is this Saturday, June 2, 2012 but it’s almost sold out! 

Macaron Class
In Kim & Hong’s beautiful kitchen. My sister Janet & Kindal on the right. Hong speaking to a student on the left.

Macaron Class
Hong begins class.

Macaron Class
Ingredients prepped and ready ahead of time!

My niece Kindal @ Macaron Class
Mixing ingredients.

My niece Kindal @ Macaron Class
Getting busy.

Macaron Class
Patience.

Remil watching over Kindal @ Macaron Class
Remil watching closely… Kindal’s own “Macaron Godfather”.

Macaron Class
Ready for the oven.

Kindal, Kim & Hong @ Macaron Class
More patience (with Kim & Hong).

Macaron Class (they have FEET!!!)
Raspberry perfection… but they aren’t macarons YET!

Kindal @ Macaron Class
Filling time.

My niece Kindal @ Macaron Class
Success!

Kim & Kindal @ Macaron Class
Kim showing Kindal how to insert sticks for Macaron POPS!

Macaron Class
Chocolate-filled, Raspberry Macaron POPS!

My niece Kindal @ Macaron Class
Sharing with other students.

Macaron Class
Packing up.

Macaron Class (fantastic eats during class)
I spent all my spare moments at the snack table. Note: The Ravenous Couple are awesome cooks too!

Macaron Class: Lunch by Remil! Bombolotti all' Amatriciana
Remil making Bombolotti all’ Amatriciana for lunch (Kindal and I BOTH had seconds).

My niece Kindal @ Macaron Class being photographed by Hong
Hong & Kim were testing green tea ICE CREAM macarons. Kindal was happy to pose for a bite!

My niece Kindal (Photo by Hong Pham)
Photo by Hong Pham. Used with permission.

Hong, Kim, Kindal, Remil after Macaron Class
Hong, Kim, Kindal, Remil… Team Macaron!

Macaron Class. Hand-etched by Hong Pham.
Hong hand-etches macaron stands too!

Cost of the class: $80 (WORTH IT)

All my Macaron Class Photos from 5/20/12 on Flickr

The next Macaron class is this Saturday, June 2, 2012

Macaron ClassRavenous Couple Website (check back for upcoming classes)

Photos from a previous macaron class

Follow @RavenousCouple on twitter

Follow Remil @Limer35 on twitter

The Chef Monkeys

Macaron History:
Although predominantly a French confection,  there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. In the 1830s,  macarons were served two-by-two with the addition of jams,  liqueurs,  and spices. The macaron as it is known today was called the “Gerbet” or the “Paris macaron” and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream,  jam,  or ganache filling. Wikipedia

Photo of Kindal at top of page by Hong Pham. All other photos by JoAnn Maxwell Stougaard.

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He’s Got Game.

Many thanks to all who came out to Whist Restaurant for Chef De Cuisine Chris Crary‘s special “Wild Game” dinner last week. It was a super fun gathering of carnivore loving pals (sorry vegans!), local chefs (who came to support) and of course Top Chef fans!

Each of his dishes were beautiful, delicious works of art, and I had a hard time deciding on my favorite game meat of the night. Congrats to Chris and his team, for executing the awesome menu.

Amuse
Amuse: Octopus with Potato Gratin

Roasted Rabbit by Chris Crary
First Course: Roasted Rabbit, Carrot Panna Cotta, Thai Spices, Peanut Lime

Roasted Rabbit by Chris Crary
Tiny, Frenched Rabbit Lollipop

Venison Neck Loin
Second Course: Venison Neck & Loin, Coffee, Huckleberry Mustard, Crispy Shallot, Forest Herbs

Boar Belly
Third Course: Boar Belly, Root Vegetable Cassoulet, Truffle, Apple Ephemere (officially my favorite!)

Antelope Osso Buco
Fourth Course: Antelope Osso Buco, Pearled Barley, Acacia Honey, Gremolata, Goji Berry

Duck Egg Flan
Fifth Course: Duck Egg Flan, Wild Turkey, Cardamom Crumble, Cajeta Ice Cream

Chris Crary's Wild Game Menu
The Menu (click for larger)

Wonderful evening at Whist!
Such a fun dinner! Looking forward to MORE SOON!

Location: Whist Restaurant
1819 Ocean Avenue, Santa Monica, CA
Reservations> (310) 260-7511

Price was $60 per person

Event Date: January 5th

All photos from the Wild Game Dinner on Flickr

Top Chef Texas

Follow @ChrisCrary on twitter

Follow @WhistChefs on twitter

Follow @ViceroySM on twitter

Check out photos from the evening: By Joann & Grace Park    By Nicole

Many thanks for the press!>> L.A. Times  |  KCET  |  GrubStreet  | Eater

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Filed under Eating Out, Food Events (festivals, classes, etc.), Hot Chefs

Top Chef Dinner!

I’m super excited to announce an upcoming dinner with Top Chef Contestant Chris Crary. The talented & hot chef (in and out of the kitchen) will be making a five-course ‘Wild Game’ tasting menu inspired by this season’s Episode 7. I’m a HUGE fan of Top Chef, so when we lunched together recently (at Jitlada Thai of course), we thought it would be fun to host a dinner together.

Date: Thursday, January 5th

Location: Whist Restaurant
1819 Ocean Avenue, Santa Monica, CA
Reservations> (310) 260-7511

Price is $60 per person.

Wine by the bottle, specials start at $30 per bottle.

Reservations required, seating is limited, available from 6:30-8:30pm.

Don’t miss this chance to try Chris’ cooking and meet him in person! And yes, I know I’m old enough to be his Auntie… but did I mention he’s HOT?

The Menu:
FIRST COURSE ~ ROASTED RABBIT
Carrot panna cotta o curry o carrot relish

SECOND COURSE ~ VENISON NECK
Coffee o huckleberry mustard o crispy shallot o forest herbs

THIRD COURSE ~ BOAR BELLY
Root vegetable cassoulet o truffle o apple o ephemere sponge

FOURTH COURSE ~ ANTELOPE OSSO BUCO
Pearl barley o acacia honey o gremolata o goji berry

FIFTH COURSE ~ OSTRICH EGG FLAN
Wild turkey o cradamon crumble o cajeta ice cream

Top Chef Texas

Follow @ChrisCrary on twitter

Follow @WhistChefs on twitter

Follow @ViceroySM on twitter

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L.A. Food & Wine 2011

Photos: Lexus LIVE On The Plaza with Train!

L.A. Food & Wine: Lexus LIVE On The Plaza
Thrilled my brother Greg was still in town from Scotland, so he could join me for this FAB food fest!

L.A. Food & Wine: Lexus LIVE On The Plaza
Time To PARTY (L.A. Live, Downtown)!

L.A. Food & Wine: Lexus LIVE On The Plaza
To start, a glass of Carducci Pinot Grigio (Ahnfeldt Wines)

L.A. Food & Wine: Lexus LIVE On The Plaza
My dad and I are both huge fans of Chef Paul Prudhomme. Loved getting this photo of Greg to send bak to Scotland!

L.A. Food & Wine: Lexus LIVE On The Plaza
Chef Paul’s Gumbo!

L.A. Food & Wine: Lexus LIVE On The Plaza
Moritomoto’s Pork Belly with Steamed Bun & Cabbage Slaw

L.A. Food & Wine: Lexus LIVE On The Plaza
Of course I texted **53987 to get the Pork Belly recipe

L.A. Food & Wine: Lexus LIVE On The Plaza
Lexus LIVE On The Plaza

L.A. Food & Wine: Lexus LIVE On The Plaza
Masala Braised Lamb Shank, Kalonji & Black Cumin Seed Grits, Eggplant Raita & Tomato Chutney by Chef Akasha Richmond (I’m not usually a fan of lamb but loved this Indian dish!)

L.A. Food & Wine: Lexus LIVE On The Plaza
Chef Ben Ford‘s Porky HEAVEN: Chili Verde Taco with Crispy Smoked Pig Ears!

L.A. Food & Wine: Lexus LIVE On The Plaza
Bouchon‘s awesome seafood bar (was hard not to hang here all evening)

L.A. Food & Wine: Lexus LIVE On The Plaza
Chef Kerry Heffernan‘s Soup of Corn with Crabmeat, Chili & Micro Herbs

L.A. Food & Wine: Lexus LIVE On The Plaza
Mozza! Pork, Pork, Pork!

L.A. Food & Wine: Lexus LIVE On The Plaza
Fantastic eats AND TRAIN Live (one of my favorite bands)!

L.A. Food & Wine: Lexus LIVE On The Plaza
Patrick Monahan singing “Hey Soul Sister”

L.A. Food & Wine: Lexus LIVE On The Plaza9
Of course Greg got the TRAIN set list! I’m so proud to say he is an accomplished musician in Scotland as well.

Thank you LEXUS for an amazing evening of great food and music. Our dad (also in Scotland) is a musician and chef… it’s in our blood!

L.A. Food & Wine: Lexus LIVE On The PlazaLexus Live On the Plaza Website
Event Date: 10/15/11

All my Lexus Live on the Plaza photos on flickr

Lexus Live L.A. Food and Wine

Please Note: Event Tickets, Hotel (& groovy wheels for the weekend!) were provided by the very generous Lexus corporation.

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The PORK Oscars

Film lovers have the Academy Awards, music lovers have the Grammys, and those of us obsessed with swine have Cochon 555, which FINALLY comes to Los Angeles this Sunday!

Cochon555 (2010)Cochon 555′s Mission Statement:
“Cochon 555 is a one-of-a-kind traveling culinary competition and tasting event–five chefs, five pigs, five wine makers–to promote sustainable farming of heritage breed pigs. Each stop along the ten-city tour offers hard-working local farmers the opportunity to connect with like-minded agriculturalists, renowned chefs and the pork-loving public. Our goal is to help family farms sustain and expand their businesses and to encourage breed diversity. Cochon 555 is the only heritage breed pig culinary competition in the country.” more about Cochon 555

Cochon 555 – Los Angeles, May 1, 2010

The Five Chefs:
Octavio Becerra – Palate Food & Wine
Chad Colby – Mozza
Tim Goodell – Public Kitchen & Bar
Ben Ford – Ford’s Filling Station
Joshua Whigham – The Bazaar

The Five Pigs:
Spotted Poland – Hopkins Hog Farmvia Tender Belly
Hampshire – Hopkins Hog Farmvia Tender Belly
Berkshire – ReRide Ranch
Hereford – Hopkins Hog Farmvia Tender Belly
Red Wattle – Walnut Keep Farm & Vineyard

The Five Wines:
The Scholium Project
Alysian
Arnot-Roberts
Copain Wines
Red Car Wine

An added bonus… My friends at Lindy & Grundy will be doing a butchering demo in the VIP lounge! (more info below)

Photos – Cochon 555 Napa 2010
Last year my good friend Charles Thompson and I trekked to Napa for a pork showdown with five of the areas most acclaimed chefs including: Christopher Kostow (Meadowood of Napa Valley), Devin Knell (French Laundry) the WINNER, Peter Pahk (Silverado Resort), Dennis Lee (Namu Restaurant SF) and John Stewart & Duskie Estes (Zazu Restaurant).

Charles is friends with John and Duskie (who actually won the Napa event this year), so although we tried each of the chef’s offerings, we kept returning to the Zazu table where I happily tried delicious pig heart for the first time.

Cochon555 (2010)
Bacon centerpieces at the VIP pre-party… And yes… we ate them!

Cochon555 (2010)
Chicks with meat cruised the VIP pre-party

Cochon555 (2010)
More chicks with meat!

Cochon555 (2010)
Crispy Pig Skin of course!

Cochon555 (2010)
Pork Fries by Chef Chris Kostow (Meadowood)

Cochon555 (2010)
Pork Sausage by Chef Chris Kostow (Meadowood)

Cochon555 (2010)
Pig Heart in Lettuce Cup by Zazu (Duskie Estes and John Stewart)

Cochon555 (2010)
Cotecchino & Black Lentils by Zazu (Duskie Estes and John Stewart)

Cochon555 (2010)
Corn Dogs w Guinness Mustard by Zazu (Duskie Estes and John Stewart)

Cochon555 (2010)
Pork Cheek Sliders with Johnny’s Kimchi by Zazu (Duskie Estes and John Stewart)

Cochon555 (2010)
Bites from the French Laundry including Pate on Pistachio

Cochon555 (2010)
Cheeses

Cochon555 (2010)
French Laundry’s Ham Hock

Cochon555 (2010)
Porked Out!

Many more photos here, including PIG butchering (not for the squeamish!)

Tour and Ticket Info

Cochon 555 Website

@Cochon555 on Twitter

Lindy and Grundy

Cochon 555 VIDEO

Zazu wins Cochon 555 Napa (2011)

My friend Charles (he blogs at 100 Miles)

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Casa Noble Tequila Dinner

Casa Noble Dinner at Akasha

A few photos from the recent Casa Noble Tequila Dinner at Akasha Restaurant.

Casa Noble is a family owned boutique distillery, that dates back to the late 1700’s, located in the town of Tequila, Jalisco. Casa Noble Ultra Premium Tequila was also recently awarded “Outstanding Tequila of the Decade”, it was the first silver tequila to get a double gold medal at the prestigious World Spirit Competition and has been selected as best Tequila in Mexico by The Mexican Tequila Academy. Casa Noble 100% Blue Agave, triple distilled and aged in special French White Oak is traditionally hand made with love and passion. (via CN website, link below)

March 22, 2011
Fine Tequila Sensory Experience Guided by
7th Generation Master Distiller Jose “Pepe” Hermosillo

Dinner paired by Akasha Richmond at her restaurant in Culver City

Casa Noble Dinner at Akasha
I was early. HELLO, I LOVE Tequila!!!

Casa Noble Dinner at Akasha
Menu

Casa Noble Dinner at Akasha
Menu with info and sensory samples

Casa Noble Dinner at Akasha
Tequila School: Sensory lessons (#3 Cooked Agave, #5 Cinnamon, #9 Oak)

Casa Noble Dinner at Akasha
Red Velvet Margaritas (Casa Noble Organic Crystal Tequila, Blood Orange, Lime, Agave)

Casa Noble Dinner at Akasha
Tequila Spiked Wild Shrimp (watercress, jicama, Griffin Ranch Estate Citrus)

Casa Noble Dinner at Akasha
Banana Leaf Wrapped Pork Shoulder (Mole Verde with Walnuts, Pumpkin Seekds and Hoja Santa, Drunken Heirloom Beans, Poblano Chile Rice)

Casa Noble Dinner at Akasha
Sour Orange Braised Pork Shoulder (red onion, fresno chile relish, Drunken Heirloom Beans, Poblano Chile Rice)

Casa Noble Dinner at Akasha
Reposado Margarita (Casa Noble Organic Reposado aged 364 days in French oak barrels)

Casa Noble Dinner at Akasha
Tequila Glasses (not a shot in sight!)

Casa Noble Dinner at Akasha
Dark Chocolate Flan / Palm Sugar Cookies, Blood Orange & Tequila Sorbet

Casa Noble Dinner at Akasha With Peter

Casa Noble Dinner at Akasha Take-home Gifts!

Akasha and Alan, THANK YOU for inviting us! We both loved the pairings and learned so much about this elegant tequila.

 

More photos of the tequila tasting

Casa Noble Dinner at AkashaCasa Noble Tequila (where to buy)

Casa Noble on FaceBook

Follow Casa Noble on Twitter

Event date (3/22/11)

Akasha Restaurant
9543 Culver Boulevard
Culver City, CA 90232
(310) 845-1700
website

Follow Akasha Restaurant on Twitter

Follow Chef Akasha on Twitter

Akasha Restaurant on FaceBook

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Mo Chica – 6 Courses for Japan

Chef Ricardo Zarate (Food & Wine “People’s Best New Chef”) is originally from Peru, but I’m certain that part of his soul (like mine) belongs to Japan. For years he worked in Japanese restaurants (including Zuma in London) before opening Mo Chica, his contemporary Peruvian restaurant here in Los Angeles.

Ceviche Mixto by Chef Ricardo ZarateI first tasted Zarate’s food at a BreadBar Hatchi dinner last year, and loved the simple beauty of his compositions, as well as the Asian touches he added to his Peruvian cuisine.

Before meeting the chef, I think the only Peruvian food I had tried (besides ceviche) was a post-hangover dish called Lomo Saltado. If you haven’t tried Lomo Saltado, it’s an awesome pile of seasoned beef, tomatoes and onions served with BOTH rice AND french fries.

Ricardo Zarate and I didn’t actually become friends until he and his partners opened Test Kitchen last summer. I LOVED those frenetic months (new chefs & menus every few days) and if my waistline and bank account would’ve allowed it, I’d have dined at Test Kitchen every night. In fact I have so many photos from my visits that I’ve yet to properly blog about it!

Chef Ricardo Zarate @ HatchiRicardo Cooks For Japan

This Thursday (March 31st), Chef Zarate and partner Stephane Bombet will hold a charity dinner for the victims of Japan. I’ll be there supporting my friends, not only because I was born in Japan (I lived in Okinawa until I was eight), but because Zarate’s tasting dinners are always fantastic. Simply put: Great food + Great cause = a grateful heart and belly.

GrubStreetLA wrote:
Zarate will revisit one of his favorite tasting menus at a cost of $45 per diner. With a long history of working in Japanese restaurants, Zarate will donate $10 from every reservation to the country’s relief efforts. As an extra thrill for the town’s food-obsessed, Street Gourmet L.A. blogger and pro saxman Bill Esparza will provide the musical accompaniment with his bossa nova trio Cachaca Nova.

Mo-Chica’s 18th Tasting Dinner
6 Courses for Japan

Thursday, March 31, 2011
6:00-10:00 P.M.
$45
3655 S. Grand Ave. (inside Mercado La Paloma)
(213) 747-2141 (reservations will sell out!)

6 Course Menu

YUQUITAS CON POLLO
stuffed yuccas, manchego cheese, crispy chicken, rocoto sauce

TIRADITO
scallops strips, spicy lemon dressing, salsa criolla

CHILCANO
Peruvian cocktail, ginger juice, ginger ale, pisco brandy

SUDADO
sea bass, tomato stew , crab meat, roasted tomatoes, garbanzos

CHICHARRON
Peruvian-style crispy pork belly, black mint sauce

ALFAJOR
Classic Peruvian dessert made of dulce de leche , and short bread

PHOTOS below: In case you’ve never had the pleasure of eating Zarate’s food, here are some of my favorite bites (these are different from Thursdays menu):

Mo Chica
Arroz Chaufa De Mariscos: Seafood Fried Rice, Mixed seafood, Daikon Pickle

Mo Chica
Causa: Potato Salad, Tiger Prawns, Ocopa Sauce

Mo Chica
Tiradito: Japanese Octopus Carpaccio, Peruvian Botija Olive Sauce

Chef Ricardo Zarate @ Hatchi
Carapulcra: Peruvian Sun Dried Potatoes, Pancetta, Black Cod, Chimichurri

Mo Chica
Mate De Coca Ice Cream: Coca IceCream Cinnamon Sponge Cake

Note: Photos above are from my various Mo Chica / Ricardo Zarate dinners. These are NOT on the 3/31 tasting menu. Just samples of his beautiful food.

Mo Chica Website
3655 South Grand Avenue

Los Angeles, CA 90007
(213) 747-2141

Follow Chef Ricardo Zarate on Twitter

Ricardo Zarate’s Bio (Test Kitchen)

Food & Wine “People’s Best New Chef” (LA Weekly)

With my big sister Janet, MyLastBite.comBreadbar Hatchi

Zarate at Test Kitchen (by Kevin Eats)

Lomo Saltado at Mario’s Peruvian

More Mo Chica photos on flickr

Zuma, London

GrubStreet LA

Street Gourmet L.A

About my early years in Okinawa, Japan

RED CROSS (text donation to help)

Red Cross relief in Japan is more than food and blankets

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Filed under Eating Out, Food Events (festivals, classes, etc.), Hot Chefs

Cast Iron Gourmet @ CorkBar

Recently I’ve come down with a serious “girl crush” on Rashida Purifoy, the chef/owner of Cast Iron Gourmet. Or maybe I’m just crushing on her bacon.

Cast Iron GourmetRashida and I first met at Artisinal LA back in December. Although I was there to purchase tasty holiday gifts from various vendors (including ghost-chile popcorn from All Spice Cafe and bacon FAT caramels from Morning Glory Confection), I had a difficult time breaking myself away from Rashida’s bacon booth, which was basically a shrine to swine.

As you may or may not know, I was born on the island of Okinawa, also known as the “Island of Pork”. I’ve never taken for granted that this makes my love of all things pork an actual BIRTH RIGHT.

Needless to say I eat a great deal of pork, sometimes lean but usually not. Pilates twice a week and regular runs with my dogs help to keep me a “healthy” size gal (I eat my share of beef, seafood and fresh veg too by the way), but nothing makes me happier than a fatty piece of bacon.

For The Love Of BACON...This doesn’t make me an expert on pork products by any means (I’ve yet to make bacon at home), but my good friend Phil (aka @MyLifeAsAFoodie) brings me his spectacular home-made bacon instead of flowers when he visits (I KNOW, he’s awesome). Up to this point in my life, I’m pretty much just a hard-core bacon enthusiast.

Cast Iron Gourmet specializes in making small-batch bacon and “bacon-inspired goodies” such as a signature Couch Mix™ (caramelized bacon with dried fruit, chocolate, and nuts), and Bacon Fat Pimento Spread™.

Cast Iron Gourmet's Rashida PurifoyOn the company website Rashida writes: “Our process is simple. First, we take fresh, sustainable pork belly, then cure it for days. Next, we take one of our hand-crafted rubs (each of them made with a unique blend of spices), and coat the pork with the its sinfully good flavor. Finally, we smoke the meat using fresh hickory wood, which helps give our bacon a rich hearty taste.”

Last week Peter and I attended a “Swine and Wine” dinner at CorkBar downtown. Chef Albert Aviles (loved meeting him!) collaborated with Rashida on a 3 course tasting menu featuring her beautiful, sustainable pork. The cost was $25 per person with an optional $13 wine pairing. Such a deal… of course we went for both!

All hail Rashida… the Queen of Bacon!

Photos below from Swine and Wine:

Cast Iron Gourmet's "Couch Mix"
Cast Iron Gourmet’s signature Couch Mix™: Hand-crafted snack—made with seasonal dried fruits, nuts, a little bit of chocolate, and Caramelized Bacon Chunks!

Frisée & Bacon Salad
Frisée & Bacon Salad: Frisée, roasted tomato, shallot, bacon lardons and a grain mustard vinaigrette.

Pork Belly Bánh Mì Slider
Pork Belly Bánh Mì Slider: Cured pork belly with hoisin glaze, sambal aioli, micro cilantro, pickled daikon and carrot, on brioche bun and a side of sriracha sauce.

Bacon Chocolate Cupcake
Bacon Chocolate Cupcake: Carmel whipped cream and bacon lardons

More photos on flickr

Swine & Wine event date: 2/2/11

CorkBar
403 W. 12th Street
Los Angeles, CA 90015
(213) 746-0050
website

Cast Iron Gourmet’s website

Follow @CastIronGourmet on twitter

Follow @CorkBar on twitter

Follow Chef Albert Aviles @ChefAlburger on twitter

Okinawa memories

About Artisanal LA

All Spice Cafe

Morning Glory Confections

My Life As A Foodie


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Filed under Eating Out, Food Events (festivals, classes, etc.), Little Bites