Jodi Jackson’s Hollywood

On my way to Santa Cruz I got off in Los Alamos to check out this little town that has a Western feel. I just got a croissant and a coffee but knew that I had to come back and really give the whole menu a try.

Former Hollywood executive, owner Bob Oswaks had been coming to Los Alamos for many years to get away from it all. He was a high-powered executive at Sony Pictures Television for 11 years. He lost his job in the middle of the recession and started baking his own bread at home. People started eating his bread and loving it! He gives credit to the men and women who believed in Los Alamos early on and took a chance opening businesses there years ago and hung in during the lean years. Oswaks said. “As a food and wine enthusiast, I think of it as an explosion. We’ve been in this town for 12 years and waiting for something like this to happen.”

Bob’s Well Bread is on the site of an early 20th Century enterprise that was a roadside “filling station/cafe/overnight cabins”. Bob’s Well Bread started construction on February 14, 2014. They are keeping the property’s charm and architectural integrity, bringing it into a new century; modernizing the facility while maintaining the charm of the period in which it was built.

There is a nice patio with vineyards around it, and a small windmill, right on the main drag. The people next to me live in nearby Nipomo and love the food here. Others were enjoying their brunches outside amongst the beautiful trees and scenery.

Bob asked me what I wanted to select off the menu, but I felt more comfortable leaving it up to him, so here’s is what he selected for me to try:

Lemonade, made fresh with great lemon, and lots of zest.

Ice Tea, very refreshing with a nice floral flavor.

Egg-In-A-Jar with Purple potato puree topped with Gruyere cheese, poached egg, bacon lardons, chives, and crème fraiche. Served with toast soldiers. The colors just pop out at you, then this dish reaches your taste buds and you are completely enamored. The egg is poached to perfection and the crème fraiche adds to the overall delicate flavors.

Avocado Toast Tartine, with grilled pain au levain topped with smashed avocados, toasted pumpkin seeds, Maldon sea salt and chili flakes, served with seasonal salad. This is a great dish for a vegetarian. The toast is quite good and the avocado combination with the pumpkins seeds is hearty and rich in its own way. The salad is tangy with very fresh arugula.

The Well Bread BLT Tartine with grilled pain aux lardons with heirloom tomato, seasonal local lettuce, a poached farm egg and bacon lardons. For the BLT lovers this will blow your hair back. The lardons are thick pieces of bacon cooked with all of the yummy rich pork fat oozing on top of this very delectable bread. What more could you ask for.

Special Soup: Tortilla Soup. Kind of like Jewish Chicken soup but with a Latin kick, and the strips of tortilla chip and fresh avocado will make you come back for more.

A day at Bob’s Well Bread Bakery begins early in the morning, when the bakers arrive to scale the ingredients and mix the dough. Many recipes call for a “starter,” a fermented mixture of water, and a combination of white and whole grain wheat flour that infuses the bread and provides a natural preservative. The baker must keep this mixture alive by “feeding” it, which for them means twice daily, once in the early morning, and again in the evening. Their high hydration, combined with long fermentation and baking in stone-deck oven creates an irregular and open cell structure in their loaves. Artisan breads are a labor of love, made by old-world, European-inspired traditions. Although the ingredients couldn’t be simpler (flour, water, yeast and salt), the process of creating the finest quality bread is long and somewhat complex.

Here’s their process of making this terrific bread:
They allow their loaves to take their time. They practice European traditions and techniques to make the very best breads and baked goods they can. Once the dough is mixed, the baker divides the dough into batches and sets it aside for several hours for the process called “bulk fermentation” Later, the baker will divide the dough by weight, pre shape each piece and set it aside after its final shaping, in baskets or couches for many hours for the final proof. Finally, the baker checks these proofed loaves, scores them with marks to identify the types of bread they are, and then they get baked in their custom-made stone-deck oven. With stone decks, these ovens maintain a constant high heat, which when combined with a burst of steam, causes the gas to rise in bubbles within the dough, and form a delicate crust. Baking this old fashioned way creates the perfect crust and an even brown color. After baking, the fresh loaves are cooled, and ready to be sold, or packed or delivered. The process from beginning to end, of preparing a loaf of bread for baking takes in excess of 15 hours and as many of 20 or more. But the results make it worthwhile, and every bite of this wonderful bread will prove this to the consumer.

Bob’s Well Bread uses the best ingredients, products are hand-made with natural starters. No added preservatives will be found in any of the things they bake, and strive to source their ingredients locally using farmers and growers who practice the purest growing initiatives.

Los Alamos is a lovely little city and now that Bob’s Well Bread is part of the landscape it gives a passerby all the more reason to stop and try their bounty.

Bob’s Well Bread Bakery
550 Bell Street
Los Alamos, CA 93440
805 344 3000
https://www.bobswellbread.com/

* note some content was taken directly from Bob’s Well Bread website.

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It was about a year ago when I had my delightful lunch at Phil’s Fish Market and realized that there are no comparisons to what this Fish Market has to offer. Phil himself said for me to come back and try some other menu items that I did not try before. So it was even better the second time around. It is such an experience to taste this amazing menu with all of its very fresh fish and shellfish selections. You got to get to this glorious establishment once in your life time and you will really know what I am talking about.

Here’s What I Tried:

Combo Seafood Platter, from the Fryer 4 Oysters, 6 Scallops, 4 Prawns, ½ lb. Squid. You have to love fried shellfish to enjoy this dish, and believe me I did.

Steamed Cracked Crab, (11⁄2 lb.) with Cocktail Sauce, Lemon and Butter. Wow, they take all of the guts out and just serve you the middle with all of the legs and claws. This is a shellfish masterpiece.

Clam Chowder New England (white) and Manhattan (red). Both soups are full of clams, with rich creamy broth.

Cioppino in a Bowl with Green Salad and Garlic Bread. The soup is so filled with great tomato flavor and the fish is super fresh, it served in a very large bowl with a lot of different kinds of fish.

Alaskan Halibut, with polenta. I’m not sure what they put in their polenta and this is a new side dish for me, but what ever it is, it is so incredible. The fish was a no-brainer as well, delightfully good.

Grilled Scallops, with polenta. The scallops are small but grilled to perfection.

Fettuccine with lobster and shrimp. They put a whole lobster tail on top of this fantastic cheesy pasta. The shrimp are huge and pop in your mouth.

You can tell that the folks eating their lunches are from all over the Bay Area. Lots of people are walking out with doggie and to-go bags. If you’re going to come to Phil’s Fish Market be prepared to eat and what you can’t finish bring home and have another lunch tomorrow. Nice tip: Put an ice chest in your car so you can fill it up. Honestly Phil’s Fish Market is so fresh that you be very safe to keep your food on ice and travel a few hours away, this is exactly what I did.

I just love Phil’s Fish Market and will forever come back to try new things when I am in the area. Bring a friend, you will be so happy when the food comes, when you see your friends amazed face it will make the trip so worthwhile.

Phil’s Fish Market
7600 Sandholdt Road
Moss Landing, CA 95039
http://philsfishmarket.com/

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Santa Cruz has changed so much since the 80’s early 90’s when I lived in the Bay Area. Silicon Valley is a big part of that change. Santa Cruz is to San Jose what Malibu is to Los Angeles, an upscale beach town with lots of money. Now, with lots of new start ups coming in, and all of those people have to eat. So why not have a terrific restaurant in the South part of Santa Cruz, right down the street from the very hip Pleasure Point. The food was really spectacular and the view from the tables of all of the beautiful fresh faces was equally incredible.

From the front sign you may take a pass on this delectable gem, I was lucky to have entered this bustling place from the back parking lot. What it lacks in the outside appearance it will wow you with the food inside. From the moment you walk in your struck by a culinary lighting bolt that sends electricity throughout your body. When you taste the phenomenal food you are equally filled with light and goodness, like the heavens opened up and gave you lots of great gifts, it is that good. You can tell from their clientele that everyone in this beach town knows that. The dining room and patio was packed, and this was on a Tuesday.

Here’s what I tried:

Cocktail:

Cucumber Basil Martini, with Effen cucumber vodka, basil, and lemon juice, house made maple simple syrup. This is a very refreshing cocktail with nice cucumber essence, it will quench a big thirst.

Wine:

Soquel Vineyards Partners Reserve, Santa Cruz Mountains. You get a vanilla taste as well as caramelized flavors, which worked perfectly with any of the fish dishes.

Appetizers:

Maryland Crab Cakes organic greens, lemon beurre blanc. Two nice size cakes are served with the lemon beurre blanc, makes for a good appetizer.

Caesar Salad house made francesi garlic crostini, and fresh grated Parmesan. Simple but elegant, this is one heck of a Caesar salad.

Seafood Chowder, like a clam chowder but with clams and fish, creamy rich bounty, my kind of soup.

Entrees:

Pan Fried Fresh Local Sand Dabs with caper tarter sauce, sour cream scallion mashed potatoes, and blue lake green beans. The fish is so fresh and the flavor is nice buttery goodness, a true hit in my book.

Hickory Baby Back Ribs with apricot glaze. Wow, these babies fall right off the bone and they serve a generous portion, nice menu item.

Side Dishes:

House Made Onion rings, red onions and delicately battered, with a great dipping sauce, one of my favorite all time rings.

Grilled Asparagus, cooked to perfection and drizzled with what looked like crème fraiche and balsamic vinegar, they were delicious.

They use great ingredients, and the restaurant is totally green. Local products include: Gayle’s bakery in Capitola, Laura Chenel goat cheese, Pt. Reyes blue cheese, Polar Bear ice cream, Santa Cruz Coffee roasting company, and eggs from Glaum Ranch in Aptos. They serve local wines as well.

The Interior designs creates a festive and casual atmosphere. Focal points are the dining rooms, copper backed open kitchen and the French made Rotisol Rotisserie. The bar top is one solid peace of fir, going back to its history from the old Bass Lake Hotel. The adobe style bar was created by Shan Gilmore. There is an outdoor heated patio as well. A great way to dine is at their cook’s bar, where you can watch everything being prepared. There are lovely apricot accents and arches, with basic wood chairs, and white table clothes. They have 2 Murals by artist Terry Wells, one is a 20-year-old composite about the Santa Cruz wharf and the North Coast. The other is about their local farmers market 20 years ago.

Nicole McGillin was my very excellent server, she was efficient and charming, she was another gift given to me to enhance my lovely experience.

When Café Cruz opened in February, 1995 they began blending traditional regional American, world food with innovative technique creating “New American Cuisine”. Not much more to say, but when in Santa Cruz do what the locals do and dine at the very casual Café Cruz, this is the kind of place that you would hear about by word of mouth so here is your notice, go eat at Café Cruz!!!

Café Cruz Restaurant
2621 41st Ave. Soquel, CA.
Ph: (831) 476-3801
http://www.cafecruz.com/

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Located in the heart of downtown Paso Robles, offering a dynamic menu reflecting all local abundance, sourcing a vivid array of fresh ingredients to unique bold, imaginative dishes. Starting as a humble organic community supported agriculture- CSA, showcasing the Central Coast’s bounty quickly evolved into a popular destination for creatively prepared, honest food. Thomas Hill Organics believes in the significance of organic, regionally produced food, working with local purveyors of poultry, fish and grass-fed beef, lamb and exotic meats. Nearby farmers provide all fruits and vegetables, which are always straight-from-the-earth fresh, and their breads are crafted by local bakers who are celebrated artisans of their trade.

Their featured farmers: Mt. Olive Organic Farm, Port Seafood 1, Hush Harbor Artisan Bakery. Donnie Monroe, owner of Hush Harbor Artisan Bakery, has perfected the art of baking artisan goods the guests at Thomas Hill Organics have come to love and appreciate. Olea Farms, Local Owner, Farmer and Olive Oil Maker, Clotilde, has been providing Thomas Hill Organics with only the very best olive oil in the region. Windrose Farms, Windrose Farm has provided Thomas Hill Organics with fresh and local produce for a number of years. Exotic Farms, Debbie Thomas, owner of Thomas Hill Organics, makes her way to the Templeton Farmers Market to buy local produce from Local Grower and Food Purveyor, Maria Gave. Rancher’s Alliance, Debbie Thomas has worked closely with Rancher and Consultant, Jaime Harris, in bringing only local and organic meat to her customers. Alcea Rosea Farms, Windrose Farm has provided Thomas Hill Organics with fresh and local produce for a number of years. Other farmers are, LooLoo Farms, and Bautista Farms.

My server Kelly made my experience very enjoyable, she was also very knowledgeable about wine and the lovely ingredients of the menu items.

Thomas Hill Organics is unique and delicious, a must for your central coast dining experience. They pride themselves in bringing the customer fresh, honest food which is creatively prepared and highlights unique wines from the Central Coast. Their menu changes weekly depending on the season and what products are fresh.

Here’s what I tried:

Baby Kale Salad, cara-cara oranges, stepladder ranch Cabrillo, hazelnuts, grain mustard-champagne vinaigrette. This salad is all about the super sweet flavor of the cara-cara oranges, they are the bomb.

Fried Cauliflower, caper mayo, parsley, pickled chili. Very meaty and filling, a wonderful appetizer.

Grilled New York Strip, white bean ragu, watercress, radishes, garlic confit, and beef jus. This menu item is for the meat lover, and it doesn’t disappoint.

Grilled Sea Bass, crispy potato, snap peas, new onion, pounded basil. Kind of done in a broth like sauce, lovely in its presentation and the flavor is out of this world.

Sides:

Pan Seared Brussels sprouts. Sweet and crispy, these Brussels sprouts will be a nice addition to your meal.

Polenta, browned butter, hazelnuts. I loved this side dish, its buttery with great flavor from the hazelnuts.

Desert:

Brown Butter Cake with blueberry compote, sweet mascarpone, and lemon zest. The cake is moist, the lemon zest is amazing, it really is a great desert.

Wines Paired:

The wines were all chosen for me and each and everyone were the perfect choice for each pairing, but any wines that you would get at Thomas Hill Organics are guaranteed to please.

Laetitia, 2013, Brut Rose, Arroyo Grande Aramos of flaky pastry crust and fresh herbs, robed in lush cherry and citrus blooms.

Paix Sur Terre, 2015, Ungi Blanc, Paso Robles.

Kenneth Volk Winery, 2012, Verdelho, Paso Robles.

Adelaida, 2014, Anna’s Vineyard, Grenache Blanc, Viognier, Picpoul. Blanc, Roussanne, Paso Robles

Johansing Vineyards, 2013, Cabernet Sauvignon, Paso Robles.

Desert Wine, Halter Ranch, Vin De Paille , 2010, Paso Robles.

The Interiors are very classy, with brick walls, aluminum top tables, and distressed floors. Local artwork, artsy chandeliers, white wall accents, dark blue gray chair and tufted high back banquets. hits. There is a action packed patio with heat lamps, perfect for a lively family dinner.

Thomas Hill Organics live up to all of its buzz, great simple food with wonderful farmed ingredients!

Hours:
Sunday
Brunch 10am – 3pm
Dinner 5pm – 9pm
Monday thru Thursday
Lunch 11am – 3pm
Dinner 5pm – 9pm
Friday & Saturday
Lunch 11am – 3pm
Dinner 5pm – 10pm

Thomas Hill Organics Bistro & Wine Lounge
1313 Park Street
Paso Robles, CA.,
T 805.226.5888
http://www.thomashillorganics.com/

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A blustery day in Paso Robles like no other, with my fabulous guide and wine aficionado Alex Gonzales in tow, showing me some of the best wineries that Paso Robles has to offer. Picking me up in a fairly new MKZ Lincoln with all the comfort you could imagine. Grab your windbreakers and come on this fun adventure.

Our first stop was Turley Vineyards with some truly great Zinfandel’s to try. It’s hard to start drinking at 11:00 am but I gave it my best shot. Every Zinfandel was delicious and ready to drink right now. You could pair any of these great wines with Prime Rib, Leg of Lamb, or Whole Roasted Chicken. Each and everyone were just delectable.

Then we were off to Venteux in Templeton, CA., which also has a bed and breakfast right there at the winery. Imagine staying at a winery, can anyone say wine with breakfast, well maybe champagne. The winery is a small boutique, but honestly some of the best Chardonnays I have had so far on my trip.

I had to also stop at Peachy Canyon to see the 2 adorable cats Peaches and Herb. I was only able to see Peaches who was tucked away under the counter and pretty sleepy. The gal at the winery said that she had been sleeping too much and it was time to go in for a check up. These are big huge Maine coons cats that are very special. You can stop in for their delicious wine but don’t forget about those lovely cats.

But the best of the best was Daou Winery, with its plush gorgeous hilltop tasting room. The highest of elevations in all of Paso Robles. The views are astounding, but the wine and cheese board were equally terrific. I was even able to do some stargazing in the human form, which looked like Katey Sagal, she was tasting with a nice friend at the table next to me. The views are so picturesque and the food was equally divine, surely a must stop for any one tasting in Paso Robles.

The wine in Paso Robles is really at its peak now, time to drink great Central Coast wines. Whether they are Rhone’s, Meritage’s, Chardonnay’s or Zinfandel’s they are just the perfect accompaniment with all of your delicious home cooked dishes. My tour guide Alex was under the weather with a blossoming cold but that didn’t detour him from treating me like a queen, Thanks Alex!!

Grand Cru Limousines
Alex Gonzales
www.crulimos.com

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A new kid on the block, but a crowd pleaser just the same. Fish Gaucho offers something for everyone, including everything for the fish lover!! Located in the heart of downtown Paso Robles, Fish Gaucho has taken over a happening corner. This place offers really terrific food with a Latin twist. A welcomed type of grub amongst all of the other Paso staples.

Here’s what I tried:

Appetizers:

Salsa Trio and Chips, with piña jicama pico de gallo, the chips are cooked to perfection and the salsa are just the right amount of everything.

Morro By Guacamole and Chips with Uni – Sea Urchin,
Warm chips, fresh guacamole. This was one of their specials and special it was, wowee.

Carnitas Taquitos braised with Mexican coke, chipotle, agave nectar, 12 plus hours piña pepper salsa, guacamole and sour cream. I just love a good Taquitos, since I was a kid, these were really terrific. Filled with lots of meat, these taquitos will make you very happy.

Raw Bar:

Raw Oysters: Miyagi, Evening Cove, Skookum Inlet, and Chelsea Gem. Check chalkboard for daily selections, with a jalapeno mignonette. Their oysters are a very fresh selection. They are small meaty oysters, extremely delicious.

Soup:

Pork Pozole, hearty Mexican hominy soup, braised pork, onion, cilantro, cabbage, avocado, lime. This is like Jewish penicillin but Latin style, it really packs a punch, but is the kind of soup you would eat when your under the weather.

Salad:

Shrimp and Scallop Kale Salad, Hearty greens, pineapple pico de gallo, jicama, roasted red bell pepper, and cumin-lime vinaigrette. The shrimp and scallops are cooked plump and pop in your mouth, great salad.

Tacos:

Carnitas Tacos, jalapeño pineapple salsa, shaved cabbage, micro greens, and chipotle cotjia crumble. A very delicious small taco with its fragrant tanginess.

Barbeque Chicken Tacos, grilled chicken marinated in house chipotle bbq sauce, Monterey jack cheese, pickled Fresno chiles, green onion, pickled red onions, and queso cotija. The amazing barbeque sauce on the sliced barbeque chicken, is such a great addition. One of the favorite things I ate tonight, the way the chicken is prepared and served is like nothing I have ever had.

Especialalides de Gaucho:

Pescado de Dia Black Cod, roasted seasonal vegetables, cilantro lime pepita pesto with jalapeño mashed potatoes. Great subtle flavors and once again the fish was very fresh.

Seared Diver Scallops, seared medium rare, butternut squash succotash with roasted corn, onion, and asparagus. There was something about the butternut squash succotash that really rocked my world, hands down my favorite scallop dish ever!

Deserts:

Churros With Chocolate Sauce. Nice crispy cinnamon flavors, done with the utmost care, these were really fantastic.

Seasonal and Craft Margaritas:

Gaucho Cadillac, Liquor 43 float, flamed orange, organic agave nectar, and Peruvian lime. Nice basic margarita but with a punch, the Liquor 43 float adds the excitement.

Charred Jalapeno-Pineapple, fire charred Hawaiian pineapple, jalapeno, agave nectar, and fresh lime. This one was too acidic and spicy for my tastes.

Watermelon – Mint, Blackberry, fresh mint, agave nectar, and fresh Peruvian lime. I preferred this one to any of the others, it is refreshing and the watermelon is the best part.

The interior is filled with artifax from various Mexican artists. My favorite being the blue fish light fixture near the front door. The very large Bull up on a shelves with tequila drums also makes for a fun vignette. There are moody dark wood floors, and chairs, with large flat screens playing local sports games.

The night I was there lots of folks from all walks of life were imbibing in both yummy food and drinks. They play lots of different types of hipster music, which also adds to the great vibe. Our waiter Connor provided me with great service and had some nice suggestions too.

I made fast friends with a couple from Palos Verdes, there was so much we all had in common. Myra and Irv Hauptman, lovely people who I will be visiting in the near future. Their eyes pooped out of their head when they saw how much food was brought to me to taste.

Owner Troy Lankin also owns Pappy McGregor’s around the corner. Fish Gaucho is guaranteed to be a huge success for him. This new place is all about Traditional Mexican infused with California Fresh.

The food is the really star of the show here at Fish Gaucho, it has great melding of flavors and the fish seems like it just came out of the ocean. I would highly recommend Fish Gaucho if your in the mood for some exotic Mexican fare that features all kinds of fish dishes. You will have a blast tasting all of their fun flavors and be part of the loud laughter that happens every night, so come on down.

Fish Goucho
1244 Park St.
Downtown Paso Robles
(805) 239-3333
http://www.fishgaucho.com/

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Your greeted in the backyard of the house by the friendliest dog on earth Chloe, (not to be confused with the Chloe spelled with a K.) Little Khloe will jump into your lap and make you feel like you never left your home, wherever that may be. There is also another furry friend Hemi the cat, whom I never met. But, Chloe acts as the single welcoming committee and does this treatment with every guest that walks into Emily’s door. She just makes you feel so special, and will continue to do so throughout your stay.

Vicki and Kenny Combs are part of the deal as well, both giving you some hospitality and charm that you could only find at Emily’s House. You can tell that they know each other very well, having been married for 40 years. The name of the house comes from Emily, their first-born granddaughter. She is 11 and lives in Southern California. When your staying at Emily’s House your truly are family.

Vicki and Kenny spent a lot of time in Paso Robles before making it their permanent home. Coming from Valencia, California they bought the farmhouse and had it as a rental property. In 2012 they were ready to take the big leap and be in Paso Robles full time as bed and breakfast owners.

Emily’s House amenities include: breakfast, prepared with the freshest ingredients, using all local resources, and farmer’s market produce. Coffee and espresso service available at 7 am, in room coffee service by request. Appetizer served every afternoon with tea or wine, between 4-6 pm. There is central air and heating, blow dryers, lavish bath amenities, bath soaps, bottled water, luxury bath robes, off street parking, nightly turn down service, spa robes in every room, free Wi-Fi, IPod port, dvd, cd, music and movie library, and Fax/printer/scanner.

The house itself was built in 1892, and is a true American farmhouse from the past, but with all of the great modern conveniences. Vicki and Kenny are the fifth owners of this amazing property. The interiors furnishings are kind of shabby chic, with lots of charm. There are 3 guest rooms upstairs, Emily’s Room, Ava Jolee’s Room, and Caleb’s Room. I stayed in Ava Jolee’s room, which features a king, sized feather bed with a romantic canopy, personal refrigerator, with a private bathroom featuring a Claw foot tub/shower combination. Perfect for relaxing after a day of wine tasting and travel. Plus the location is so perfect for walking, and it is close to downtown. You can hop in a car and tour all the various wineries in the area as well.

Vicki is a master in the kitchen. She will whip up an enormous breakfast with all the trimmings. She made me her famous French toast, with a lovely brioche bread topped with apples, raisins, walnuts and a sherry sauce. What a great way to start a day of exploration in Paso Robles. She can also design a dinner menu for guests that don’t want to venture out to the local cuisine. Either way you will be in for a treat with her creative chef skills.

Vicki is also an expert on wedding planning and has executed quite a few grand weddings at her gracious farmhouse. A bride need not worry; everything will be taken care of with the utmost ease. Some of the guests can stay at the Inn and the wedding can be performed in their very festive backyard, with the bride making her entrance either from the guest house or through the entry gate, walking along the garden path to a peaceful ceremonial lawn. The price is also a big incentive, quite affordable, making your special day very memorable.

Everything here is perfection, down to every last detail. You are cuddled in comfort and are made to feel like Emily’s House is your home away from home. When you need to have a change of scenery, relax and enjoy your life just come for a 2-night stay. Take in the bounty of Emily’s House; re charge your batteries with this wonderful experience!

Emily’s House
530 N. Ninth St.
Paso Robles, CA.
661-810-2022
http://paso-robles-bed-and-breakfast.com/

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I went to a very upscale event at Rolls Royce dealership in Beverly Hills a few weeks back and I met the lovely assistant of Hannah An, Essence, she set me up with my tasting.

The ambiance is opulent and very elegant, stylish with lots of attention to details. The lovely interiors are very sophisticated, they are modeled after themes that are Vietnamese, whatever they are you will be guaranteed to relax and feel very comforted. The stately lighting, plush white leather seating, and smooth weathered wooden tones, adds to your overall dining experience. Think colonial-era Vietnam with a heavy dose of rustic California. Kenneth Ussenko of KU Productions designed the space, in collaboration with Hannah An herself.

Here’s What I tried:

Craft Cocktails:

Hot Asian – Loft & Bear Vodka Infused with Lemongrass, Organic Vietnamese Chili Agave, Chili Tincture & Lime Zest. A little spicy but very drinkable, I loved this cocktail.

Love You Long Time – Loft & Bear Vodka Infused with Cucumber, Fresh Lime, Organic Agave, Cantaloupe & Cucumber. This one was truly my favorite, great cucumber and cantaloupe flavor.

The Guava Rita – Avion Tequila Blanco, Organic Guava Agave, Fresh Lime, Kaffir Lime Leaf Tincture & Kaffir Lime Leaf Salt. Their rendition of a margarita, and really terrific marriage of ingredients.

Qui Nhon Lychee Martini – Ketel One Vodka, Lychee Liqueur, St. Germain Elderflower Liqueur & Marinated Lychees. This Martini is truly one of a kind. It is sweet but is a great light thirst quenching experience.

Starters:

Fresh Rice Paper Spring Rolls – Salmon & Vegetarian, Rice Noodles, Cucumbers, Pickled Daikon/Carrots & Tamarind Sauce. They served me 2 different rolls, one salmon and one vegetarian. Both were equally delicious with firm fresh vegetable and wonderful salmon.

Saigon Calamari – Szechuan Spice Mix, Frisee Salad & Ruby Cherry Pepperoncini. The calamari is cooked very tender and has such a great spice profile.

District Dumplings – Choice of Beef, Chicken or Veggie with Balsamic Reduction. I was served both beef and chicken, they were amazing.

Sandwiches & Flatbreads:

Banh Mi Sandwich – Beef, Chicken or Pork with Pickled Daikon/Carrots, Jalapeños, Pickled Red Onions, Cilantro, Cucumbers, Fresno Chili Aioli, Served on a French Baguette. This sandwich will perk up your taste bugs and give you some heat at the same time. The meat is really the star of this menu item.

District Flatbread –Duck Confit. This is a good flatbread if you like duck; the arugula adds a peppery note.

Sides:

Hannah’s Handmade Noodles – Homemade Panko, Frisee & Garlic-Lime Beurre. I have had her noodles before at events and this is really what your coming here for, they are astounding.

Ocean:

Canh Chua ~ Tamarind Black Cod – Pan-seared Black Cod, Grilled Pineapple, Tomato-Herb Broth, Bean Sprouts, & Seasonal Vegetables. The cod is light and flaky, the broth and vegetable are sensational.

Pho & Soup:

Hannah’s Pho Bo – Sliced Filet Mignon, Vietnamese Meatballs, Brisket, Rice Noodles, Scallions, Bean Sprouts, Sliced Red Onions, Ginger, Thai Basil, Cilantro & Lime. It is all about the broth, which will make you come back for more.

Dessert:

Tapioca with ice cream. Smooth, tantalizing texture, and the ice cream hits the spot, a great ending to an amazing dinner.

Hannah An helped her mother, Helene An with her Beverly Hills restaurant Crustacean. This is Hannah’s first restaurant on her own in the former Duplex space on West Third. Close to Robertson, this part of 3rd Street is becoming the new restaurant hot spot in West Hollywood.

The place was very busy, but General Manager Sam said it was a slow night. I would love to see it on a busy night, but in any case really worth a trip to this outstanding establishment.

I really can’t say anymore other then when you want truly delectable Asian / Vietnamese cuisine there is no better place in Los Angeles then The District, after all it is “The Culinary Answer to Happiness”.

Hours: Monday – Thursday 11:30 am to 10:00pm
Friday 11:30am to 11:00pm
Saturday Brunch 11am-4pm
Saturday Dinner 5:00pm to 11:00pm
Sunday Brunch 11am-4pm
Sunday Dinner 5pm-9pm
Happy Hour – Monday – Friday 3pm to 7pm

The District
8722 West 3rd Street
Los Angeles, CA 90048
http://thedistrictbyha.com

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Another gorgeous day in Palm Desert at The Palm Desert Food and Wine, with so many inspired chefs and restaurateurs involved it makes me feel very grateful to be alive.

Here are the restaurants/food companies that were featured:

Balisage Bistro, Blue Star Lounge, BluEmber, Brandini Toffee, Broken Yolk Café, Catalan Restaurant, Cello’s Bistro and Pantry, Coffee Bean and Tea Leaf, Copley’s on Palm Canyon, Eighteen48, El Jefe, Essence, Fleming’s Prime Steakhouse, Gioia Italian Bistro, Hankook Tea, Jensen’s, JW Marriott Desert Springs Resort & Spa, Kaiser Grille Palm Springs, Koutouki Greek Estiatorio, LG’s Prime Steakhouse, Lulu California Bistro, LunaOlivio, Matchbox, Palm Springs, Mikado Japanese Steakhouse, Mister Parker’s, North Shore Living Herbs, Olive A’Sudden, Purple Room Palm Springs, Rio Azul, Rockwood Grill, Roy’s Restaurant, Rubio’s, Savory Spice Shop, State Fare Bar + Kitchen,The Palm House, The Steakhouseat Agua Caliente Casino Resort Spa,Trio Restaurant, The Venue Sushi Bar & Saki Lounge, Whole Foods Market, Wilma & Frieda, Woody’s Burgers, Workshop Kitchen + Bar, WP Kitchen + Bar, Zack Bruell Restaurant Group and Events.

My favorites were:

Wilma and Frieda, Lobster Bisque. Really outstanding, generous portion, creamy, bite sizes of lobster, and perfectly balanced.

Kitchen Bar by Wolfgang Puck; Green Pea Panna Cotta. With smoky bacon, crème fraiche, edible flowers, died and went to heaven on this dish.

Rio Azul, Cochinita Pibil, green corn tamale. Fresh corn tamale was superb, structured like a honeycomb and naturally sweet.

State Fare Bar and Kitchen, Short Rib Slider. With buttermilk fried onion rings, so rich, crunchy, and decadent.

Beverage Companies featured:

14 Hands Winery, 3 Badge Beverage Corp., A to Z Wineworks, Albatross Ridge, Alexander Valley Vineyards, Ampelos Vineyards and Cellars, Ascension Cellars, Beach House Chardonnays, Boisset Collection, B.R. Cohn, Buena Vista Winery, BuzzBox Cocktails, Calcareous Vineyard, Cass Vineyard and Winery, Chacewater Winery & Olive Mill, Chateau Ste. Michelle, Chimney Rock, Cholame Vineyard, Close Pegase, Columbia Crest, Country Smooth Spirits, Crew Wine, De Loach Vineyards, Desert Distilling Inc., Dutton-Goldfield Winery, Epicurean Wines, The Federalist Wines, Fess Parker Winery and Vineyard, Flor de Campo, Folio Fine Wine Partners, Girasole Vineyards, Golan Heights Winery, Grgich Hills Estate, Hardys, Jeriko Estate, Kenwood Vineyards, Kobrand, Leese-Fitch, LOLA Wines, Markham Vineyards, Match Book Wine Company, Merryvale Vineyards, Motto Wines, Mumm Napa, Navarro Vineyards, New Age, Organic Wine Exchange, Pacific Highway Wines and Spirits, Paso’s Best Wines, Pernod Ricard USA, Priest Ranch Wines, Quintessential, Raymond Vineyards, Rex Hill, Robert Craig Winery, Rum Chata, Rutherford Hill, Sanford Winery and Vineyard, San Gabriel Beverage Group, Seven Daughters, Somerston Wine Co., Ste. Michelle Wine Estates, Summerland Winery, Terlato Wines, Tequila Alderete, Tolosa Winery & Vineyards, Treasury Wine Estates, Tropical Moscato, Villa Antinori, Vinemark Cellars, Vintage Wine Estates, Westerly, Wiens Family Cellars, Wilson Creek Winery + Vineyards, Babe’s BBQ and Brew House,Black Market Brew Co., Bootlegger’s Brewery, Coachella Valley Brewing Company, Common Cider Company, Golden Road Brew Co., Hangar 24 Craft Brewery, La Quinta Brewing Co., Stone Brewing, The Dudes’ Brewing Co.

Sponsors: Palm Springs Life Magazine, Agua Caliente Casino Resort Spa, City of Palm Desert, Desert Lexus, Ferguson, Better Built Inc., Tequila Alderete, Rum Chata, Big Green Egg, Patios Plus, Trio Restaurant, The Purple Room Restaurant & Stage, Living Herbs, Whole Foods Market, Voss Water, Jensen’s, Chef Works, Southern Wines. Media Sponsors: Valpak, LIVE Magazine, KMIR. Design Partners: My Little Flower Shop, Angelic Imports, Desert Landscape Design, Room & Board.

Food Demo’s:

Saturday’s demo was with Gale Gand, who made Watermelon Gazpacho. Gale is very personable, relatable, charming, and most engaging. It’s a simple watermelon gazpacho with organic apple juice concentrate, brunoise (small cubed) cucumber, cantaloupe, blueberries, and pomegranate seeds. Refreshing appetizer for brunch, Mother’s Day, Bridal Shower.

The other Saturday demo was with Bruno Lopez, he cooked Braised Short ribs, and he did his restaurant version of the tasting slider.

His Demo was delightful in delivery with his French accent and sense of humor. This is a serious cooks recipe that takes close to 3 hours, for Special occasions, and anniversaries.

The last Saturday Demo was with Suzanne Tracht, who made Calamari Salad. She is famous for her JAR “Chop House”.

Chef walked us through this simple twist recipe for Calamari Salad, jalapeno pepper, carrot, and cucumber dressing with fresh grapefruit juice, and salt & pepper. She lightly sautéed the fresh calamari, then cooled it down. Added finely sliced baby fennel, red onion, then put it on a bed of sliced avocado.

Sunday April 10, I saw 1 demo that was also very interesting. Matt Leverty from Wolfgang Puck, WP Kitchen, he has been with Wolfgang for 10 years. It was a small audience, which made it better for me to catch all of the action. He made New Zealand Pink Snapper Vera Cruz Style. He was a so sweet, I was there early so he explained the recipe ahead of time to me personally. It was an upscale version of a rustic Vera Cruz dish, with better components, and ingredients. The sauce was delectable with; Canola/ olive oil blends, shallot, smashed garlic, Spanish black olives

Capers, dry white wine, red and yellow roasted pepper, and San Marzano tomatoes. When sauce is married, add lemon zest and lemon juice. The fish was flown in the day before; Chef filleted entire fish, and scored skin side. He cooked skin side down in canola / olive oil blend with his palm holding down to prevent curling, Drained excess oil, added wine to reduce. He plated the fish and then put this lovely sauce on top, yum!

What a great weekend, so much excitement, definetly a foodie’s paradise and mine too. I will be attending every year; everything is a feast for your eyes. My advise, don’t eat the week before, your stomach will need the extra room!!

Palm Desert Food and Wine

http://www.palmdesertfoodandwine.com

* Written by guest columnist Karen Jacobson

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The perfect Sunday afternoon, at the most iconic sports arena in the world. All eyes are on this venue every January 1st, when the biggest football game hits the West Coast. Yes, that would be the Rose Bowl and yes that would be the most exciting venue to hold a food event ever. Imagine siting at a lovely umbrella covered table enjoying all the stellar restaurants at the 50-yard line on the field at The Rose Bowl—wow, what a concept. The weather did not disappoint either, upper 70’s with a perfect breeze and the afternoon sun tucking itself away as the afternoon went on. Yes, just the perfect day in every way.

My dear friend Lawrence Moore told me about her event a few months back and made sure that I would be in town and available to enjoy her glorious food tasting event. Well I’m here to say that her event was a huge success and the restaurants showcased were all amazing.

Here were the restaurants that were there:

Birch, Alexander’s, Amara Thai, 118 Degrees, BierBeisl, Celestino, Claud Beltran Bacchus Kitchen, Crossings, Del Frisco Grill, Hache LA, Hamasuku, Hyde Sunset Kitchen & Cocktails, Inotheke, Made in Brooklyn, Magnolia House, Night Hawk, Noor, Osawa, Ozu East Kitchen, Redbird, Sangers & Joe, Say Cheese, SOL, Spare Tire, The Perfect Bite, The Raymond 1886, Toca Madera, WAFL, Wax Paper, and Wood & Vine.

Sweet Masters:

Alique Gourmet Toffee, Butter Cake Shop, Chocolate Stars USA, Copenhagen, Choctal, Crème Caramel LA, Helados Pops Ice Cream, Kelley’s Kookies, and Sprinkles.

Beverage Masters:

14 Hands, 10 Barrel Brewing Co, Ascension Cellars, Alexander Valley Vineyards, Alosta Brewing, Anglim, ANEW, Bai, Baja Brewing, Balsam Amaro, Beefeater London, Bodega Sangria De San Antonio, Bootleggers Brewery, Boxed Water, Brugal, Chateau Ste. Michelle, Diabolo, Diama Sparkle, Demitasse, Desmadre, Mezcal El Silencio, Elysian, Four Brix Winery, Goose Island, Golden Road, Golden State Wine Co., Indie Brewing Company, Iron Triangle, Jamieson Ranch Vineyards, Kombuchadog, LWC, Michelle, Motto, nectar, Nighthawk, Sadie, Shock Top, Sequoia, Snow Leopard Vodka, Spin The Bottle, Stella Rosa, Stella Artois, Cidre, St. Michelle Wine Estates, The Raymond 1886, Van Ruiten Family Winery, Vinemark Cellars, and Zico Coconut Water.

There were a lot of very decadent food items to be had, but some of my favorites included: Hamasuku’s – chirashi, Celestino – raviolini filled with asparagus and black truffle sauce, Hache LA – very innovative burger, Night Hawk – sweet potato pancakes with fried chicken, Wood & Vine – buffalo chicken terrine, with compressed celery, fried ranch, Made in Brooklyn – pizza, BierBeisl Imbiss – crispy pork belly crostini with fava bean and radish.

Everyone had a lot of fun, you could tell from the smiles on everyone’s faces. Some of the restaurants I had already reviewed,and there were new restaurants in tow. Other writers told me that their favorite restaurants were represented here as well. In my book, it could not have been a better event. So circle your calendar for next year and come prepared to eat and drink, eat and drink, repeat, repeat, repeat!

Masters of Taste
http://mastersoftastela.com

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