Day of Chocolate Judgment Approaches: The 2nd Annual International Chocolate Salon

Only 4 day's left...

October 5, 2008, 11AM to 5PM, marks the day of Chocolate Judgment, yet again.

Yes, My World Is Going to End: 26th Annual Wine And Food Festival and $300

I tried, wait...no...just answering machine again--oh, did I try(ing) but...no dice.

Oh well (well, not really well), at least I have the self-defense mechanism mantra of "Oh, I wouldn't be allowed to get in anyway since I'm not 21" to keep me from going crazy (still no excuse though).

..."was it worth my financial aid?"


I knew I should of...

Free ice cream earlier consoled me though, some damn decadent Vegan Ice Cream--Ginger, Maple Walnut, and Chocolate Peanut Butter--from Wheeler's too. Apparently, HUGE in Boston. They actually came just for today and hand-delivered them, thanks.

hmm...there's always next year, I guess...

Feeding the Frenzied: Taste of Santa Monica

Thanks to a couple of pulled strings, I got to go to this years gastro-fueled event on the pier. That is the East Side of the Pier right next to the rides. (I accidentally went over to the adjacent LA Barbecue Festival on the West side of the pier, that just happened to be on the same day!)

Anyways, it was great, if you can forgo the gargantuan lines for each morsel. Apparently, the turnout this year was a lot more than last year. Maybe it had something to do that the food and wine aspects of it were priced differently? (Thus, the more affordable cost vs. other "what the"...prices of other food events). A rarity in local food events around here, but haven for those food-only foodies (or just "poor, starving students", like me)

It was fun to see the mix of the "food for the masses" booths:
Hot Wings from Hooters, Chili from Barney's Beanery), Fried Rice from Buddha's Belly, Taquito's, Chimichangas, from Mariasol restaurant.

And the "food making a statement" booths:
A Rare Roast Duck with Pistachio, braised greens and Rhubarb Sauce from Whist at the Viceroy Hotel (most exciting for me)
Freshly Shucked Oysters, Bay Scallop Ceviche marinated with minced Mango and Lime Juice and an enticing Albacore Poke with roasted Hazelnuts out of nowhere courtesy of Ocean Avenue Seafoood. Five Spice Foie Grass Pineapple Skewers from Bon Melange Catering?

Anyways, kudos to the Art Intitute's Culinary Arts Molecular Ice Cream Labs, very interesting, not to mention for not running out of food and having so many booth maintain half-hour line free.

It Has Begun: "Low-Cholesterol Filet Mignon" anyone? (Genetically Modified Meats)

"pigs that are going to have mouse genes in them, and this is not going to be labeled?"


yes, you heard correctly .

Any comments, concerns, questions?

Pricy Epiphanic Moon Cakes: Kee Wah Bakery

When I saw just about everyone in my Chinese class giving my professor these scrumptious looking round pastries, I knew something was up. Next thing I knew, I was at Kee Wah Bakery elbowing and shouldering through all the perennial pandemonium for these little, pricey pies

It was the Mid-Autumn Festival aka Moon Festival this weekend and it was just a couple of hours 'till the full moon. The disarray for these treats reminded me of the every-man-for-himself scramble for Pan Caliente (fresh Mexican bread) when its barely coming out of the oven at all those bakeries. I can see why though...

I wasn't able to get the more traditional, symbolic ones with the moon's--I mean egg yolks--inside them (the more moons inside, the pricier they get!). My moon-less ONE set me back +$7!, but it was absolutely worth it.






(breaking my no-photo policy because this is one of the best things i've put in my mouth....and because I ate it at my house, where my only digital camera--my macbook--is available)

The lightly sweetened White Lotus seed paste inside reminded of a Masapan, those infamous Mexican peanut candies, but not as brittle and a lot more dense and moist.


In fact, i'm getting up really early tomorrow hoping that they have some more of these things at a reduced price (like Halloween Candy after Halloween?). One could hope...

Kee Wah Bakery
729 West Garvey Avenue
Monterey Park, CA 91754
626.281.2680

Bao Beginnings : Take a Bao

混亂(Confusion)?!

Supreme 包子(Bao)?! Style of 大能(almighty) Taco?

Sorry...the no-fuss, straight to the point style of the Mandarin language is getting to me, I'm taking a course in it right now for the sole reason of being able to walk in to a Chinese restaurant and order off the...untranslated menu, you know, where all the good stuff is at?

Anyways, Take A Bao finally opened up in the Century City Mall. And I must say, raised in my purist Bao ways, their stuff really impressed me. The buns stay true to the cloud/pillow-like lightness that gives Bao its pliable essence, even by the time you get around to your time-tepid 2nd one (order comes with 2). This goes for earthier "wheat" option as well.

Fillings and ingredients definitely playing on our variation-evolved sweet tooth's: Sweet Chili Glazed Tofu was nice, and the Pomegranate Skirt Steak w/ Hoisin Sauce sounded way too good to pass up, not to mention the vibrantly sweet dressing on the Napa Salad that accompanies these buns.

Hell, even my bipolar Pescatarian/Nondairyan/Vegan/Raw/Localvore/flexitarian personalities were satisfied with the 8 Vegetable Salad. 8 raw vegetables of all species--yes, including Avocado and Edamame--cut up for your "Detoxing", or any other excuses your giving to everyone that looks at you curiously for getting "a salad". And that Wasabi in their Guacamole...brilliant, literally, it really does light up your tongue a bit.

And take that S'more Bun seriously, especially with that good quality, other-than-Hershey's chocolate, its quite clever really.

To New Beginnings...

Take A Bao
10250 Santa Monica Blvd
Los Angeles, CA 90067
(310) 551-1100
takeabao.com

Maiz, Chile y Raices Perdidas Entre El Valle y Fresnillo: All Mexican Food is Not Created Equal (My Lost Zacatecan Food Roots)

After hours of pestering and convincing my parents, who hadn't gone back to their home lands of the borders of Fresnillo and Valpairaso, Zacatecas Mex. in more than 25 years...I finally got to know my lost roots, food and presidential ancestors alike (apparently had a great uncle who was killed for being a "good" president, name was Mauro Talamantes).

Anyways,

Convenient Nixtamal machine-mashed Tortillas and products of the like.
(Gorditas, Tamales, Galleta de Maiz Crudo, Pinole. Clay-Oven baked Elotes Tatemados, Gordas de Horno, Gorditas de Cuajada...)

Stinky, glorious, fresh laborsome cheese that apparently someone in my own family has made for decades. On a side note, milking a is NOT as easy as it looks.
(Mozzarela-like Asadero and Panela. Cave-aged, stone-pressed Añejo, Chile-dipped Enchilado. Cottage-cheese like Cuajado and Requeson. Yogurt and Crème fraîche-like Jocoque...

Plethoric Chili and Legume pods, in all their infamous varieties, seasons, shapes and fibers.
Chiles: De Arbol, Puya, Ancho, Chipotle, Colorado...
Frijoles: Flor de Mayo, Flor de Junio, Vallo, Pinto, Aluvia, Patoles...

Tunas and Nopalitos in all their notorious diverse splendor. Cactus Paddles and "Prickly Pears" as they have come to be called here, even if they bear no textural or flavor resemblance to a Pear whatsoever.
(Domesticated De Castilla. Wild-foraged De Durasnillas, Chavenos, Cardonas, San Juaneras, Coconoistles.

The occasional piece of freshly-killed, grass-fed, "gamy" meat brought by a special occasion of the kind. The ultra traditional, minimalist Mole of the Asado de Boda made with a whole pig and the always present, soft as butter Barbacoa de Res made with a whole teenage cow. Birria made with Mutton, that is lamb, not goat.

And candies, oh...the candies. Now I know where my sweet tooth came from.
Thick caramel made with pure goats milk (Cajeta), Quince Paste by the name of Cajeta de Membrillo. Cloying, taffy like Queso de Tuna made by cooking and reducing the hell out of a bunch of Prickly Pears--seeds and all--forming the rich, nut butter-like confection. Coconut Macaroon like Cocadas of all types. Camotes, sweet potatoes cooked with Pilloncillo (unprocessed brown sugar) for 5-6 hours until they are heavenly.

I have lots of footage, and am thinking, just thinking of maybe....making a documentary. It's just a thought though so we'll see.

So many lost years though...

Disclaimer: I went during the abundant, lush, green rain season when everything is fresh, plentiful and full of life. I hear everything is COMPLETELY different in the off seasons...