Exploring Tastes of Oaxaca

Chapulines (Grasshoppers)

Before MCCN takes you down to Oaxaca, Mexico we stopped in Restaurante Guelaguetza in Los Angeles for an authentic Taste of Oaxaca.

Travel with the Multi Cultural Cooking Network and experience the sights, the culture and the world famous cuisine of Oaxaca, Mexico. Your guide, Dave Miller has been facilitating groups in Mexico for over 20 years.  Book your ticket! Contact us at multiculturalcookingnet@gmail.com

(Click to see Brochure)

Sweeten Your Coffee With Chocolate

If a spoonful of sugar makes the medicine go down then two tablespoons of chocolate chips is a mild sweetener for Coffee.  It is more of a great idea for presentation.  We got this idea after a review of Mr. Cecil’s Ribs in Sherman, Oaks.  The manager by the name of Ty brought this concoction to the Sherman Oaks location.

Meet Ty of Mr. Cecil's Ribs

A Celebrity Favorite: Restaurant at Sunset Marquis Hotel

Sunset Marquis Hotel is known to be a celebrity hangout spot from Courtney Love to Megan Fox.   Women in Film   and Entertaint Weekly held their Pre-Grammy party at the hotel.   Despite all the glitz of the parties the vibe is California casual, the cuisine is market fresh, the service second to none. If you’re looking for four-star ambiance in a stylish restaurant setting, dine indoors. But if you’d rather enjoy eating al fresco under the sun or stars, you can’t beat the garden view from the patio of RESTAURANT at the Sunset Marquis.

Young Hollywood Celebs hang at Sunset Marquis

http://www.sunsetmarquis.com/sm_restaurant/restaurant.shtml

W Hotel: Dining at Nine Thirty Restaurant

On a Saturday night my guest and I met at Nine Thirty Restaurant,  the trendy looking new restaurant at the W Hotel in Westwood, CA at address 930 Hilgard Avenue.  Their claim to fame in dining is  ”modern American cuisine with global influences.”  Before our tongues are privy to tantalizing global influences, we find parking to be scant in the area so we opt  to valet park.  Then we proceed up the glowing neon green steps, bearing left to enter the dimly lit restaurant.  Expected for the restaurant review, we were warmly received and given great service throughout the night.  We took a long time to order because much like the Cheesecake factory, the menu is extensive.  The sections are divided into small plates, medium plates and large size meal options.  The small meal options are mainly vegetarian.  The menu item choices are an impressive cultural assortment.

Despite, no love for onion rings I taste the onion rings which my dining companion orders and find myself pleasantly surprised.  In a Los Angeles Examiner article, I devote a whole story to what I consider my best onion rings experience ever.  I encourage reading the article at http://www.examiner.com/x-9408-LA-Comfort–Soul-Food-Restaurant-Examiner~y2009m12d10-A-Best-Onion-Ring-Story-at-Nine-Thirty-Restaurant-at-the-W-Hotel .  They are simply amazing.

Executive Chef Monique King provides a delightful evening of creative cuisine. As for my first item ordered, I go for the butternut squash soup which is rich with multiple flavors.  Every ingredient makes its individual mark yet congeals into superb fluidity.  For dinner my dining companion has the lamb chops with chipotle mashed sweet potatoes.  The meat is tender and the mash sweet potatoes is not over-powered with spice.  My dish is the Barramundi(fish) with artichoke hush puppies.  There seems to be a running theme of Southwest meets the Mediterranean influence in the meals.  The Barramundi is cooked to perfection with a just enough crispy texture on the outside to compliment tender flakes of meat in the inside.

(Featured in Photo: Barramundi with artichoke hush puppies)

The evening ends on a sweet note.  Desserts would include chocolate ganache cake with a rum raisin ice cream, strawberry shortcake and chocolate s’more bread pudding.   Two out of three desserts are winners.  The chocolate ganache is beautifully presented and more importantly tasty.  However, I yearned for more from the flavor of the rum raisin ice cream.  As the ice cream melted the rum flavor grew in prominence.  I give the concept of the ice cream an “A” for originality.  The strawberry shortcake comes across as spring delight, strong in citrus flavor among the various berries.  The bread pudding is too dry for my taste.  Great concept but it needs to be more moist. 

Nine Thirty Restaurant is a great night on the town choice.

Pricing: Small Plates ($10), Medium Plates (Under $15) and Large (Under $30)

Website: http://www.ninethirtyw.com

(Photo Credit: Crystal A. Johnson- Executive Chef Monique King)

Review by Restaurant Critic Crystal Johnson, Los Angeles Comfort Food Examiner and the Valley Scene Magazine

Donny Osmond Has the Best Milkshake: DWTS Winner

On Tuesday, November 24th Donny Osmond known for being American as Apple Pie showed the world his “Milkshake” in the words of Khalis to win the “Dancing With the Stars” competition.  Back in October Osmond and dance partner Kym Johnson prepared milkshakes at the trendy West Hollywood spot.  Read the story:

Donny Osmond and Kym Johnson from “Dancing With The Stars” visit Millions of Milkshakes in West Hollywood to create their own custom shakes. “Donny’s Decadence” incorporates his all time favorite ingredients vanilla ice cream, chocolate chips, almonds, and caramel sauce topped off with a Kit Kat bar. Kym Johnson’s “Java Jive” includes a little caffeine kick to keep her jive grooving. It combines vanilla ice cream, coffee, and a crushed Kit Kat bar. Their joint milkshake, “The Tango Fruit Twist”, includes vanilla ice cream, strawberries, peaches, raspberries,and mandarin oranges.

See More photos of Donnie and dance partner at http://www.kosherfoodinformation.com/photo/1860766/?k=j83s12y12h94s27k02

 

Restaurant Review: Citizen Smith in Hollywood

During this recession people are looking for food which provides the comforts of home. Citizen Smith restaurant in Hollywood combines comfort with an imaginative menu. Located on Cahuenga and just below Hollywood Boulevard, this restaurant boasts of menu items reflecting southern style comfort food but there are some splendid choice exceptions.   When you walk through the doors you get a rustic yet chic feel. 

 

There is a hip back outdoor lounge with couches. Candelabras fill the establishment, but let’s get back to the matter the food shall we?  Citizen Smith prides itself on the “Comfort Macaroni and Cheese.” What distinguishes the dish is the addition of jalapeño to the classic.   The flavor of the jalapeño permeates the dish without overwhelming it.  My guest, Chef Tachelle Lawson, was less than enthused, citing how roasting the jalapeño could have enriched the flavor.

Read more at:  http://www.examiner.com/x-9408-LA-Comfort–Soul-Food-Restaurant-Examiner~y2009m5d4-A-Bit-of-Comfort-in-Hollywood-at-Citizen-Smith-by-Crystal-A-Johnson

Why Taste?

Taste of Burbank, Taste of Chicago, Champagne and Truffle tastings are all the rave across the country. Why should you attend these events?  It is like one stop shopping and it tastes so good.

Taste of Burbank

Downtown Burbank recently had its Taste of Burbank to raise funds for the local YMCA.  Priced at $30, attendees got the opportunity to taste cuisine of Cuba, Thailand, France and more.  Music filled the air while people danced and ate all night long.  Portos, Z Pizza, Exotic Thai and many other restaurants in Burbank participated.

Champagne and Truffle Tasting

I recently got the opportunity to attend the Beverly Hills Morton’s Steakhouse Champagne and Truffle tasting.  The champagnes featured were Piper Sonoma Brut, Piper Hiedsieck Brut and Piper Hiedsieck Rose Sauvage.  Before sampling of the Vosges Truffles, waiters served us with smoked salmon wedges, broiled sea scallops and petite filet mignon sandwiches.  All of these appetizers were divine.

Chocolate lovers, contain yourselves, I am moving on to the decadent part.  From white truffle ambrosia paired with the Brut to the Naga sweet Indian curry coconut and deep milk chocolate truffle paired with the Rose Sauvage, there are nuisances to discover.  Balance your sweeter chocolate with a more dry champagne and the less sweet chocolates with a more smooth champagne.  This experience was priced at $45.

 About Taste of Chicago

In 1980 a group of restaurateurs approached the Mayor of Chicago with the idea of a food festival on the Fourth of July, and Taste of Chicago was born. Inspired by a “build it and they will come” attitude, a $150,000 budget, and confidence the event could attract 75,000 people, plans for the one-day food frenzy got under way. The festival was held in a three-block area of Michigan Avenue bordered by the Chicago River and the upscale stores and buildings that were then beginning to grace the Magnificent Mile; and between the architectural wonders of the Wrigley Building and Tribune Tower.

It was a huge success, (250,000 attended the first “Taste,” and food and soda sales grossed $330,000) destined to change the way Chicago celebrates the Fourth of July.

A Spot of Tea: The T Room in Montrose, CA

The T Room in Montrose is a nice little option.  The quaint tea room with a décor which rings of spring is located on the main street of Honolulu Ave.  The family run business opened in the spring of 2006 but the tradition of the tea room is a multi-decade business for the mother and daughter team of owners, Esmerelda Khachatrian and Marianna Kotcharian.  Moreover, the family affair does end with mom and daughter.  Taught by Khachatrian, her cousin Margo works as the chef preparing sumptuous finger sandwiches and desserts.

The T Room is open 7 days a week and is prone to busy any day of the week.  Margo is likely to greet you with a warm welcome between keeping her eye on the bevy of treats baking.  There are a wide variety of teas from various regions of the world including Russia, the Middle East, Africa, Japan, Sri-Lanka, India and England. The tea is served in lovely tea cups made of china.  Have a go at the tea with cream as the English do or without.  Of course, trying the tea pure without sugar or artificial sweeteners allows for a pure taste of the tea.

The afternoon high tea is a pleasurable experience.   It includes pastries,

Photo by Multi Cultural Cooking Network

scones, finger sandwiches, fruit and a pot of the tea of your choice.  The fruit may include berries, strawberries, green and red grapes.  All the choices of finger sandwiches are delectable.  The varieties offered are traditional English cucumber with chives, Norwegian salmon, smoked egg salad and chicken lingonberry.  First time customer Charlotte Smith was overwhelmed by the amount of “carbs” but she loved every minute of eating it.  Her favorite sandwiches were the chicken lingonberry and smoked egg salad.  All the petite sized desserts and plentiful sized scones are freshly prepared.  Don’t miss out on divine Devonshire cream which come alongside the scones and preserves on second tier of the three tiered tower of goodies.

Photo by Multi Cultural Cooking Network

Simply dropping in for a cup of tea at the T Room would be a welcome change from the routine beverage consumption at the ever expanding green lettered coffee chain sweeping country.  Yes, coffee is offered as well but one will not hear the consistent sound of grinding or view an ocean of laptops.  The T Room is an inconspicuous retreat from a main street and hurried world.  Gatherings can be held inside or the outside patio which seats about 30 to 40.  The inside is Victorian with chandeliers, large French windows and high ceilings.  The walls are a lovely shade soothing shade of green.  The interior design was done by Khatratrian.  Reservations should be made.  There is ample parking across the street. These wonderful tastes of the T Room are not limited to dining in the facility. Catering services are also offered. The T Room is located at 2405 Honolulu Ave., Montrose.

*Originally written by Crystal A. Johnson for the The Foothills Paper

Cafe Review: House of Brews -San Fernando,CA

by Crystal A. Johnson

On a day when my wireless connection simply would not work, a friend of mine suggests that I go down to House of Brews.  As a new resident of  the northern part of the San Fernando Valley, I do not know of the place.  I listen to the directions and make my way there.  San Fernando has it own charm with 1800′s Spanish architecture meets 1950′s.  Little did I know the cafe has been around for eight years.  Many locals are aware of this spot. When I walk into the shop, I am pleasantly surprised.  The colors are vibrant and the menu board is fun.  The drink choices are playful creations mixed with classics.   I knew quickly this would become a repetitive stomping ground for me.  The ambiance is filled with eclectic artwork, culturally inspired murals, and boutique items. 

The customer base is diverse ranging from academics to white collar professionals.  Blanca Diaz, the owner shares with me details of how the demographic changes throughout the day.  With the courthouse nearby, many people lounge at the cafe.  The free Wifi with menu purchase attracts the laptop crowd.  Diaz adds that after 5PM the area locals which are primarily Latino frequent the place. 

Now that the setting has been described lets move on the beverages.  On my first day which was a hot Sunday, my choice is La Siesta iced tea.  Translation for people in certain parts of the country is half and half.  The beverage is half tea and half lemonade. 

 On my next visit, I go with the Mexican Hot Chocolate.  Diaz boasts assuredly that House of Brews offers the best Mexican Hot Chocolate in town.  She says the Ibarra chocolate is ground everyday.  As I order, I just happen to be on the phone with my friend Eduardo.  Overhearing my order, he inquires if I am at House of Brews.  I confirm then he tells me that he is a regular.  Eduardo mentions that everything he has tried is good including breakfast items.  The presentation of the Mexican hot chocolate is very attractive with whip cream and squiggly designs on top.   Chocolate lovers this is a rich and tasty drink.

On another visit I go with the  Green tea Matte Latte.  The matte does rhyme with the latte and it is good.  Again the presentation makes the drink look quite appetizing.  It does not disappoint. 

A suggested beverage by the owner is the Earl Grey Latte.  I am sure the sounds of this for Earl Grey tea lovers has them at hello.  I will revise the article when I can share an update on the Earl Grey Latte.    Right now, the batting average for the beverages at House of Brews is looking good.  Visit their website at : http://www.house-of-brews.com/

If you would hear some yelps about the location from locals visit: http://www.yelp.com/biz/house-of-brews-san-fernando

Spotlight Chef: Nadav Bashan

Two years I go I had the pleasure of experiencing the five course tasting at Bashan with wine pairing. The experience is best described as extraordinary and one of the best restaurants around.  It is a quaint yet hip spot designed by the Chef’s brother. The restaurant is off the beaten path yet near the main strip in Montrose, CA.- Crystal Johnson, Editor & Restaurant Critic

Chef Nadav Bashan discovered in college that his destiny was to take his love for cooking and food to a higher level. After graduating from California School of Culinary Arts in Pasadena, he landed an internship with Allison Thurber (The Water Grill) at her new restaurant, The Lobster. He was pushed to the limit working under a celebrity chef who demanded nothing less than refined perfection. After spending almost 2 years at The Lobster, moving quickly through the ranks of the kitchen, Chef Bashan took an opening at Michael’s in Santa Monica as the Sous Chef. Working under the renowned Michael McCarty, Chef Bashan was promoted to Executive Chef at Michael’s, where he stayed for 3 years.

“Michael’s presented me the opportunity to push the limits of classical California cuisine, allowing me to create plates that are on the cutting edge of New American cooking.”

Then Chef Bashan went on to work for Michael Cimarusti at his new restaurant, Providence, in Hollywood.

“I found myself—humbly—in the company of renowned Chefs that have created much of what we eat today.”

Chef Bashan felt he was ready to open his own restaurant, and is now at the helm of Bashan Restaurant in North Glendale/Montrose.

“My goal with Bashan restaurant is to form a menu that allows for the enjoyment of various palettes, a celebration of the freshest ingredients and finest wines, creating an experience unparalleled in craft, presentation and taste. I enjoy making sure that every plate I send out meets the criteria that has been defined classically and refined by modernity.”

This bio is as seen at the Bashon website: http://www.bashanrestaurant.com/