Wanna Know My Secrets? Kombucha Tea Workshop at Peace Through Culture Festival (July 25th)

So, as I mentioned earlier, it is not always food, food, food with me, believe it or not. For that last five percent of me, I actually try to be pretty active in local youth activism as well as my non-food related community. Gotta be well rounded somewhere in my life (if not in my physical stature...)

Recently, I've been hanging with the guys of the The Amar Collective as much as I can, meeting up to discuss, have fun and simultaneously take action in local issues in whichever way we realistically can. Each passionate with their unique medium of expression, I feel as one with these guys. A nice change from my usual, lethargic malt-liquor sequestered same age-ranged peers.

They are "a community of artists, musicians, filmmakers, writers, activists, and all around dedicated people with an aim to promote social justice through creative expression." (Amar Homepage)...and I dig that.

That being said, I will hold an informative How to brew your own "Kombucha Life Elixir Homebrew" workshop at around 12:30 PM in The Peace Through Culture Festival. A co-op event Amar is helping with, it will be held on July 25, 2009, which in the Mayan Calendar is considered a "Day Out of Time".

So if would like to know one of the most vital of the "Glutster Food Writer Ways: Kombucha" Come by, I will be selling fertile S.C.O.B.Y mother's (Symbiotic Colony of Bacteria and Yeast) for your own anti-industrial "G.T Dave's watered down $4-5 bottle revolution".






Just try it, you'll like it.

Peace Through Culture Festival
Glutsters Kombucha Workshop
Saturday July 25
12:30ish PM
Tierra de la Culebra Park
240 S. Ave 57
Highland Park, CA
90042

Twenty Eats & Drinks in Two Days: Behold Baja California I

A few months back, when I had first met Bill Esparza of Street Gourmet L.A--getting lost in a conversation over regional Mexican food and Tequila--I knew me and him were going to be good friends. So far, the only other Latino food blogger I ever met in my life here in L.A.





It was then he had also shared with me his idea of holding a food trip down to Baja California, to dispel the publicized negative reputation that has grown synonymous with the sound of the initials: "T.J". The true Tijuana is not that. Tijuana is a sincere city of deliciousness and diligence, tasted through the curt food vendors as they serve you their humble offerings and seen through the loyal police authority as they patrol around the streets peacefully. It was time to start the assimilated Mexican culture revolution...beyond ill-conceived beliefs of 'pandemic influenzas' and rice-filled Burritos of American descent.






The time was now, thanks to Bill and his austere efforts with Jahdiel Vargas(director of Cotuco), and Rodrigo Caballero of the Crossborder Business Group , a food media trip with about twenty five participants took place this last weekend, from Thursday night to Saturday night, fellow bloggers Mattatouille, Food GPS, Gourmet Pigs, Eating L.A, gast*ron*o*my, LA-OC Foodventures, Pleasure Palate, Man Bites World and seasoned writers such as Barbara Hansen and Nancy Zaslavsky as well as restauranteurs Ramiro Arvizu and Bricia Lopez gorged and drank ceaselessly to better apprehend the concept of Baja California Cuisine.

Scoring an actual Crucero bus to cross us south of the border; it was not long (two and a half hours) before it had begun.






To break us in, our Mexican Sherpa decided to set us straight with probably the top misinterpretation of L.A's Mexican street eats: The Carne Asada Taco.





Usually passed as an over-marinated, tough single flap meat cut, the tacos at El Poblano are comprised of actually 3-4 different cuts of meat, including chuck, loin and round.






I noticed a couple of patrons ordering Tostadas, the toasted, almost burnt Tortillas that remained on the grill for too long... a delicacy to some, including me.






They had their taco-slinging technique down to the bone, as they grilled, chopped, passed, sauced...bam! I've never seen so many bloggers served and satisfied so quickly.

http://www.youtube.com/watch?v=CgouZmyg1fQ

Two tacos in, I was good, given that it was one hour before midnight and I was in a country where 18 is the legal age to drink, I knew I mustn’t be haste, the night was ever so young and this was only the beginning of the night...let alone the actual trip.





A couple dark brews later consisting of Casta and Modelo Oscura, this event seemed almost unreal. It was actually happening...











Taco's and Beer's in, everyone was definitely ready to crash, they all needed as much precious rest as possible, if they were to survive the next two days. But rest is something the Glutster must sacrifice for the name of good food and fun.

Sneaking out with Noah Galuten and a couple of devious others after everyone was tucked in at Palacio Azteca, we appreciated Tijuana's night life splendors until the early 4:30 AM dawn, just two hours before I was supposed to go pick up a self-driving joinee at the border in the morning.

It was worth it, I led Noah to sample bonus bites of beef Birria tacos and a real burrito, slender and light with a filling of only stewed Chicharron.











Two hours later, I was up and ready for anything, and I meant anything...

Tacos El Poblano
7813 Boulevard Diaz Ordaz
Tijuana
La Mesa

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...