Part-Time Food GPS: Sushi on Sunset

Did a write up on Sushi on Sunset for Food GPS not too long ago--

You know, just expanding my writing repertoire a little bit.

Interesting to see the dynamics of my writing voice when writing for someone else.

Compare and contrast here

Would be really cool if you guy's can let me know what you think...

--thanks.

[East] L.A Meets Napa: Sippin' Wine in the 'Hood

I finally had my worlds collide at the 3rd annual East L.A Meets Napa event this year. For the first time ever, did not feel like a complete outcast. Was cool to see other homeboys sippin' glasses of fine latino-produced wine.











Based on the distance from shoulder to shoulder, the event turned out to a prolific success. The most fun of any other food events I've been to at least, mingling factor being quite high thanks to all the free-flowing wine (aka liquid courage) that was present up until pretty much the end of it.







Foodwise was a just a tad above average, major complaints being the lack of food period, as more than half the stands were already out way before the halfways point. Also, a fair amount of lazy, catering loafers slanging renditions of pinchi Quesadillas (saw at least 4-5). But what can I say, people love the cheese.

Was really nice finally see some regional Mexican being offered, there were even two stands offering food from my central Mexican roots (Zacatecas, MX)...Que viva Zacatecas!





Asado de Boda courtesy of Teresitas Zacatecas style Restaurant in East L.A
This is by far the number one dish to expect if you go to ANY social gathering/celebration in the motherland of Zacatecas. Asado de Boda is an elegant preparation of braised pork Ribs in a smooth, simple dessert-climate ingredient based Mole Sauce.





The world famous Ensalada de Nopalitos or "Nopale Salad" as Andrew Zimmern called it back in my International TV debut on Bizarre Foods. I eat this almost daily in my house and was surprised how tender, fresh and not-slimy they made it here as well.

Also, Zacatecano-style, chile-braised mutton deliciousness provided by mis paisanos over at Chalio's Birrieria. Using lamb today rather than gamy goat to please the masses and their discerning palates.





But of course, staying true to their roots as well with our clove spiked, habanero-intensive salsa.






The L.A Mexican standards were popular as always.





Hay...que bonita es mi tierra Zacatecana!

An impressive cheese was dished out by Bricia Lopez and her Guelaguetza booth. A doble-crema (double cream) cheese with qualities of raw, cultured cream and a texture akin to a more moist, condensed version of queso Cotija, very luxurious all-around mouth feel that would do splendors served along side almost anything, especially if slathered on a good tortilla with a chunky, medium spiced salsa.

Ramiro Arvizu of La Casita Mexicana personally manning his station, serving his deeply, revered grandmas recipe of a sweet and savory carne en salsita de adobo.





Bakeries were of the essence here, Portos famous, flaky cheese rolls and La Monarca Bakery's chorizo, cheese rolls.











Honorable mention goes out to Cooks Tortas with their airy, spongy bread and luscious version of my homestate's toasted, green pumpkin seed based Pipian Verde. Super nice touch with grilling the chicken rather than just boiling the hell out of it.

Was also cool meeting other blogger of Mexican food persuasion, O.C blogger Christian Ziebarth of ocmexfood.

Overall, one of my favorite food events of all that occur in L.A.

Although, starting next year, me and the compadre StreetGourmetLA will be petioning to rename this event, as more than half weren't really from East Los.

L.A Meets Napa perhaps? We'll work on it.

Dessert Decadence on July 26, 2009: "I Don't Eat Like This Everyday"

Well, most of you at least.

Given my daily indulgence of some sort of sweet, starchy, creamy whatever--I actually do eat like this everyday...most of the time. You see, sweet tooth's run in my family, in the ripe young age of fifteen, I had already adopted my older brother's and sister's discipline of consuming a slice of chocolate whatever daily, something to hold me over until my mom or dad brought home some warm Pan Dulce to emjoy right before going to sleep.

With that in mind, I'll be the first to tell you...Relax! You're not going to 'get diabetes' or anything. Of course, still follow common sense (balance out with physical stuff and correct foods before/after...)

So, let loose and indulge easy, its only one night anyway...

FOR IMMEDIATE RELEASE

Have your cake and eat it too at "Dessert Decadence".

Mark Your Calendars for July 26, 2009
July 13, 2009, Los Angeles - Leave your low carb diets at home and join over 15 bakeries, restaurants and 400 attendess for the third annual "Dessert Decadence". The event will feature desserts ranging from an assortment of creme brules, gelato, fruit tarts, dessert bars, and gourmet ice cream (think Salted Caramel or Lavender Honey!) to name a few. Participating businesses include restaurants Geisha House, Ketchup, The Kress, Bella Cucina and Cafe Del Rey, in addition to online businesses including Sweet Square, Milk and Krunchies, Layers Cupcakes, and Frosting Forever. Additional vendors will include Carmela Ice Cream, Flavors with Love Catering, Paciugo Gelato, and Twist Restaurant at Renaissance Hollywood Hotel.

Dessert Decadence will take place at the Renaissance Hollywood Hotel on Sunday, July 26th from 5pm to 8pm. Admission is $40 and includes samplings of desserts, Naja Tea, and coffee. The hotel will provide a cash bar of dessert wines and cocktails.

For more information, visit www.drinkeatplay.com/dessertdecadence ###

Do Not Underestimate Tijuana Cuisine: Teaser

My anxiety decided on an impropptu, one-night teaser trip out to Tijuana this last 4th of July with the main man Bill of Street Gourmet L.A. As many of you know,he knows his stuff, hence, cooperating with the Baja California Tourism Board and putting together this Media gastronomy trip out there in a couple of weeks.

Behold Baja:





Smoked Marlin Tacos w/ emulsified Habanero and Tamarind Salsas on rustic handmade Flour Tortilla; Tacos Salseados






Quesa Tacos(griddled cheese enveloped with scallops and shrimps) on handmade corn; Tacos Salseados






The taco accoutrements with rotating flavors, such as...Almond salsa and just about every chile in Mexico






Tequila con Vibora (w/ snake; Los Arcos






Chef-caught Seared Tuna w/ housemade sweet baja Ponzu; La Querencia Baja Med Cocina






Sope of Chorizo de Abulon (Abalone Chorizo) with smoked Marlin and Scallop sauce; La Querencia Baja Med Cocina







Mesquite Toasted Hibiscus Flower w/Goat Cheese tacos: La Querencia Baja Med Cocina






Apple-Guava Tart on homemade cookie Crust w/ housemade Cherry Ice Cream; La Querencia Baja Med Cocina






Fried Chicken Necks; Kentucky Fried Buches

Recognize.

East L.A Meets Napa and What? Friday July, 10th (Union Station)

Its not always 40 oz and cheap vodka...

To benefit AltaMed Health Services, a corporation that has truly helped out more than a few of my friends and their families through out the constructs of Eastern L.A.

This event will feature coveted wines from fellow latino owned vineyards and food from places that my parents used to eat at ever since I could remember.

East LA Meets Napa
Union Station
July 10 at 6 PM
Tickets

Food:
Attila the Flan
Birrieria Chalio
Casa de Moles “La Tia”
Cook’s Tortas
Dorados
El Portal
El Tepeyac Café
Frida Restaurant
Geulaguetza
Hacienda de San Ysidro
Homegirl Café
La Casita Mexicana
La Parrilla Restaurant
Palate Food + Wine
Phlight Restaurant
Porto’s Bakery & Café
Rivera
Tamaya Restaurant
Teresitas
Tila’s Kitchen

Vineyards:
Alex Sotelo Cellars
Ceja Vineyards
Cobblestone Vineyards
El Centauro del Norte
Elements of Sonoma
Gloria Ferrar Winery
Humulus Vintners
J Lohr Vineyards & Wine
Karl Lawrence
Mi Sueno
Nevarez Vineyard
Renteria Wines
Robledo Vineyards
San Antonio Winery
Sequoia Grove Vineyards








Mexico City Sundae w/ Vanilla Bean Ice Cream, Habanero Caramel and Cinnamon from Rivera Restaurant.

Hay los veo...

Ludobites Fooddigger Dinner: Berserk French-Rooted Cuisine

Ludo Lefebvre's berserk approach to food is the attitude equivalent to the most staunch punk of rockers: loud, ballsy, down for his shit (craft of cooking), and just not giving a fuck what you think...at all; Cook brash, Eat Hard! (punk food version of the punk manifesto "Live Fast, Die Young!")

...Probably the reason why I heard they gave him the boot as Bastide, but so what? Conformist society most likely will not take too kindly to the raw, uncensored creativity that you have to offer it, such as Ludo's. I myself have learned this the hard way through life experiences and consciously abiding by the punk way of life, much like Ludo's approach to food. Like countless punk song anthems (not to mention Ghandi) say, D.I.Y! (Do it Yourself) man...it's the only way.

Well, look at him now. Like Mattatouille pointed out yesterday in my post dinner buzzed, flurry, "The epicenter of L.A food at the moment". Props earned, exorbitantly. Working from a bakery kitchen probably smaller than the average house's and doing molecular gastronimized food that would probably cost 2-3x as much in any other food establishment...touché Monsieur Ludo!

The homies over at Fooddigger somehow convinced him to do an exclusive dinner for us, and this was it. Only reading about his stuff since his premier last year, I was ecstatic to finally have the pleasure of experiencing.

In true honor of Fooddigger, there were to be no shortage of drinks to take the food to another level, still.






Being the first one here, this got my social skills running a little more smoothly, I think.





First flight of night, Naia from Spain, a delicate White to open up the palate, subtle citrus in color and taste.

Before dinner commenced, Ludo himself came out and introduced himself, thick, charming French accent and all...






First taste was up, an Amuse-Bouche of his sorts.





"Deconstruction of Bloody Mary"--[with celery root purée, tomato cocktail ice and vodka gelee]. "Tastes exactly like a Bloody Mary?!" was heard around the table, strong alcohol taste and all, soft tomato ice reminded me of a Clamato tomato cocktail, celery root hit that starch food comfort spot with intense celeriac flavor.

2nd






"Tuna Sashimi, Sushi Rice Ice Cream, Shishimi Togarashi"--[crispy onions, sesame oil and Soy: A Tuna Sundae? ha, ha]
Oddly as it may sound (won't be the first time I say that tonight), that sweet-vinegar taste of sushi rice carried over quite well to Ice Cream metamorphosis. 7 spice signature blend of traditional Togorashi--including orange peel & ginger--cut right through richness of high-grade Tuna. Fried crispy, onions almost never fail with anything, including this. Sashimi was a little nippier than usual, but then again, ice cream has its demands whenever called out to duty...

3rd





"Chorizo, Onions, Cornichon"
Unlike others who menu out exact detail, Chef Ludo could care less of his vague menuing, he gave us the main idea, but that was it. For the first time ever, I had to pull out the old pen and pad and...work. Touché Monsieur Ludo again!





[this photo thanks to fellow alumni: Wesley of Two Hungry Pandas)
Spanish Chorizo in a chilled creamy soup with spicy, onion, cornichon ice--that's more like it. Again, weird sounding but worked, a curious favorite, deft hand at recreating chomping on a nitrite, salty paprika spiced whole Chorizo sausage, literally. Spicy cornichon-onion ice showcased his renown way of contrasting flavor here, nicely briny and spicy.

4th





King Red Salmon [Cube], Smoked Vinegar, Watermelon, Mint
Smoked vinegar subtly recreating classic lox in the least of ways, fatty king salmon almost gamy in flavor, was told to eat watermelon/mint right after--think if was compressed, flesh more vibrant than usual, nonetheless did its job of cutting that lingering game taste. Rich fish with watermelon is getting popular, I guess.

5th





Shrimps, [Daikon] Sweet and Sour, Rosemary
Whoa! Chef Ludo definitely showing off his fearless butter immune French upbringing here, hardcore. The sauce must of been at least 1/2 portion butter, what a caramel would taste like if it decided to go completely savory. Shrimp was just a tad, tiny bit overdone, but with that sweet and sour, almost complimentary. Rosemary did it's contrasting thang as usual.

6th





Foie Gras Tart, Lemon Paste, Mushrooms, Four Spices [White Truffle Gelee]
When all proportionally equal in one bite, almost transcendent in all around texture and flavor. Really brave and unusual to use raw mushrooms, but bland meatiness seemed sublime against the decadent duo of truffle and liver, probably had more Foie Gras in that generous layer of it than I've had as a whole in my entire life.
fragile crust and gelee were the alleviatingsweet components to round out the richness onslaught of truffle/foie, caramelization was nice. Bitter, astringent lemon paste on the complete opposite side of the spectrum; opposites attract.

Someone mentioned that Ludo isn't heavy into Wine pairing with his meals, and I can see why. It was evident that he had mastered recreating those similar pairing qualities that wine provides in all of his dishes, already.

7th





Diver Scallop, [shredded bacon] Port, Crème Fraîche [Foam]
Cooked barely past the sear mark, browned edges with a sweet, cream interior. Bacon's smoky power tamed with that cool Crème and port gang-up, admirable.

8th





Halibut, Spiced Butter, Fresh Porcini, Tonnato Style, Lettuce
Ludo paying homage to his classical French roots here. Completely emulsified Tonnato warm, dressed up mayonnaise--did it's tartar sauce like effect it does to wide-flaked fish. Lettuce cooked through sous vide 'gastrobag' method with the most fruity of olive oils was the antithesis in this jovial celebration of flavor.

9th





Duck, [vanilla?] Almond [brittle crust], Crispy Skin Puree, [Kalamata] Tapenade, [seared] Turnips
Naturally, duck breast is actually slightly leaner (more easily to turn dry) than chicken, but when cooked this perfectly rare, that is not a problem at all. That almond crust was toasted and toffee like in texture, but not as sweet as you would expect it to be. Madasgar low-sugar vanilla bean powder perhaps? Barely got a squirt of that skin puree but that is all I needed. Tapenade added deep salty, fruity tones. Even that hockey-puck like slice of toughened Turnip seemed glorious here, hard earth!

10th





Cheese Course

Pretty hazy by this point in wine paired meal, but will always remember Ludo's 'Duck, Duck...Goose! style description of cheeses. From right to left: Goat (Brin D'Amour), Goat (Epoisse, Goat (Affinois , SHEEP (Etorki, COW (Valdeon Blue Cheese) ! Yes, yes, yes, that hard rinded sheep was particularly funky, it's unique, feet smell reminded me of my aunts homemade stuff, probably kept raw.

The crucial difference that makes this cheeseboard unique--far above many in L.A--are all those sweet, counter-accoutrements on the opposite side of each cheese that Ludo makes himself, from right to left: toasted hazelnut, licorice Praline-like spread, Edible Honey Comb, Apricot Rosemary sauce, a date/fluer de sal/ butter puree I think and last, (trusting my palate entirely here so feel free to clarify) candied, grapefruit gelee?






Little piece of godhead known as fresh baked bread and this amazing, utterly amazing, lightly sweet Lavender butter accompanying it was kept untouched by Ludo's radical ways. Just cannot mess around with something as rustically beautiful as good cheese and bread.

Appreciating my metabolism to the fullest, I went bite after bite with pretty much every possible combination. All I have to say is, I can't believe this satisfied me equally--if not even more--than the most decadent of desserts, didn't think that was possible but...there you have it.

A-ha! I knew he wouldn't let us off that easily.
11th





Panna Cotta, Caviar, Caramel
Awkward sounding but totally playing off that well-liked sweet and salty harmonizing adoration: chocolate covered pretzels, popcorn & milk duds, fleur de sal and caramel and now...panna cotta and caviar. Smooth, each flavor eloquent in its poise and all brought gracefully together by that burnt sugar, heavy cream-boosted caramel; perfect example of how confidently far Ludo Lefebvre's radical, french-rooted approach and exceptionally avant garde habits have gotten.

Was an added treat to see his reactions when he found out he was the only one subtitled on Top Chef Masters, his live commentary while he competed with a pig ear quesadilla vs. Rick Bayless's snd his Tongue Taco was also pleasantly spicy....






Ludo Bites (@ Breadbar)
8718 W 3rd St
Los Angeles, CA 90048
(310) 205-0124
www.ludolefebvre.com

The rest of the chosen ones:
FoodDigger Blog
Two Hungry Pandas
Kung Food Panda
All411
Daily Gluttony
Kevin Eats
Gourmet Pigs
Diana Takes A Bite
Gastronomy Blog
GrubTrotter

No hard feelings if I forgot you, this is already an addendum as it is, so please drop me a line if I forgot you...

Ay Cabron!

Ay Cabron!

"Hey bro, come here! Is this that torta place with the hyna's on the wall you were telling me about a while back?"

While perousing the local dispensary pages of the weekly last night,
for the first time ever, my older average food consumer brother actually read the food section of the weekly, specifically noticing J. Gold's most recent fist bite review.

"lardy bean paste...a cold pacifico...a chorus of women staring down toward your crotch..."

Good to know J. Gold and I have similar attention to detail, ha, ha...

Some Yang or All My Ying II: What balances the Glutster

"but you're so skinny!?"

...the standard reply I get when people find out about my blog or find out I am the "Teenage Glutster".

Here to dispel the myth that it's not always food and fun, well ok, mostly it is, but with great power [fast metabolism] comes great responsibility [constantly eating or else...YOU NO LIKE GLUTSTER WHEN HE GO HUNGRY!]

Besides, I do plenty of other 'non-food' stuff, you know--to pass the time until I eat again?



Took up fencing a year ago and now in Pasadena City College Fencing Club/Team...

Stage-diving 10ft, pitting and crowdsurfing surely burns some calories no?

Squint real hard, i'm that big dark silhouette that's blocking the band then all of a sudden on the pit area on the main level, landed on a bouncer and had to take off my headband to not get handled out.

Tai-Ji (Yang Style Short 24 Form) and Chi-Gong have also become part of the Glutster lifestyle.

Spot me in last row and trip out, ha, ha. Actually in Southern California Tai-ji Association...

And last but not least...the homebrew:





Been brewing home-made Kombucha for about two years now, it's got my back and I got it's. It's a persnickety little mother though, must dedicate a couple hours a week harvesting it's wonder-juice.

"looking forward to my next meal and reminiscing in my last..."
--Javier Cabral

CEMITAS & CLAYUDAS PAL CABRÓN...Y CABRONAS QUE LO ACOMPAÑEN: Hey, That's Me?!

Story of my life? I wish...

Seriously, it's actually the newest naughtiest food child of the same family who brought the L.A standard Guelaquetza restaurants. This place is perhaps the only restaurant positive of making even the most pizza/flaming hot cheetoes-esque of my old East L.A Garfield High School homies become even the most diligent of austere foodies.

It's a concept that Bricia Lopez and her brother Fernando Lopez brought to life after a recent trek to Puebla and discovering the delicate beauty of their street staple, a Cemita Poblana, the omnipresent sandwich of Puebla. Freshly baked, dense, rustic roll dusted with Ajonjoli (Sesame Seeds) and made with the legit stuff, not Crisco...yeah, you know what I'm talking about. Seethed with Milanesa, Quesillo, Queso Panela, Avocado, Chipotle, and the ever acquired taste of Papalo, an herb that smells like if a really thirsty deer just walked on top of it.






...confuse a Cemita with a Torta here and you probably would get immediately run out of the restaurant with your face caricatured on one of the many facetious murals surrounding you, maybe next to this one, peeping at at you while you do your business.





Admit it, we all have our different tastes when it comes to these things...But I'm sure las cabronas available here will satisfy even the most kinkiest of preferences.

Traditional? Perhaps La Tetanic.





Milanesa de Pollo (Breaded Chicken)

Simple? Maybe La Pipiris Nais





Jamon (ham)

Picky? How 'bout La Tuya





Whatever you want, any way you want it...

And for you confident sticklers--you know who you are--not just settling for anything and wanting it ALL, there's: La Más Cabrona, with an impressive head cheese that would stand up pretty well on it's own next to any Italian premium Charcuterie platter.





("Milanesa de Res, Queso de Puerco, Y un Chingo de Aguacate")






How do I like 'em? Well,you all know me, exotic, spicy with a tender bite is always a plus. I like me La de Barbacha





Barbacoa de Borrego Enchilado (Seasoned Lamb)






Drinks anyone?





Micheladas here with all these voluptuous cabronas is a godsend, preferred Chela (beer) of Pacifico present with all the fixin's of that signature Oaxacan-arthropod, pungent taste. Spicy yet soothingly refreshing, almost crossing the threshold into savory with the cultural additions of Salsa Inglesa (Worcestershire Sauce) and the haunting earthy taste of dehydrated Gusanos de Maguey (larvae, which bore in Agave Tequila plants) up in the mingle with that tiny, dastardly chile known as Piquin.

Of course, the usual homemade Aguas Frescas are also available, revolving daily but always having Guelaguetza's renown blended Red Tuna-tinted (prickly pear) Horchata, almost inedible seeds and all. Made authentically with Mexican imported Tunas and rice only (no milk), generous with toasted pecan pieces and cut up ripe melon. Sundae spoon included to become your own mixologist.






You don't swing the Cemita way you say? Oh, into that black [bean], slender thang, Las Cabronas got yo' back...

Clayudas here are folded over and griddled until just the edges are crispy, but the middle still soft. With those beans, Quesillo (Oaxacan String-stlye cheese) and and air-dried, spiced meat of choice: Cecina Enchilada (spiced pork) & Tasajo (aged beef).





The only legally-legit Quesillo available in L.A.

They give you the option of having 'con Asiento' (straight translation to: sit; chair) or not, I'm sorry sweetbreads but this now takes the prize for the most non-offensive, misleading food term--refers to that luxurious, swoon effect taste of lard.





spice-rubbed Cecina...yeees.

The fold-over effect doesn't sound like much but phenomenally makes it into a whole other creature in itself...Should give anyone that describes a Clayuda as a Mexican Pizza a good 'at the moment' description predicament.

On my way out, I see a sign and find out that they are open until 4AM Thursday to Friday.





Now that and this...is the story of my life.

CEMITAS & CLAYUDAS PAL CABRÓN...Y CABRONAS QUE LO ACOMPAÑEN
2560 E. Gage Ave.
Huntington Park, CA
90255
(323) 277-9899
www.lascabronas.com

Beyond the Fish Taco: Baja Flavors in Plaza Mexico (Saturday, June 20th)

Sponsored by the Baja California Tourism Board, this event will be planning to finally shine some much needed light to the underestimated cuisine of Baja California...beyond the ubiquitous fish taco.

Thanks to the only other paisa foodbloggero, Bill (streetgourmetLA) I know, who is working with them, helping them out. This will be a sort of precursor of what is to come for this Baja trip a few of us select bloggers are attending, in a couple of weeks.







Check out and support.