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July 27, 2006

Nacho cheese fountains

At the party for the premiere of "Talladega Nights: The Ballad of Ricky Bobby," watching Molly Shannon and the guy who played Glenn in the movie roam around the Hollywood Boulevard streetside gala, I found myself surrounded by some of the best comfort food ever created.

Excuse me while I pick up those names I just dropped.

It's no secret that corporate dollars and NASCAR have been united since conception. The amount of Wonder bread, Taco Bell, Budweiser, Rally's cheeseburgers, Kentucky Fried Chicken and, yuck!, California Pizza Kitchen, was staggering.

It made me regret eating a $40 piece of swordfish at The Grill at Hollywood and Highland before the movie.
But it also got me thinking about what are the best comfort foods ever created. The top of my list has something most wouldn't expect. And if not for a subtle wedding dinner reference in the movie, probably wouldn't have been included in the premiere party: the nacho cheese fountain.

The nacho cheese fountain is a wondrous invention. At first glance, it would seem it has limitations. Aside from tortilla chips, what else is nacho cheese good for?

Well, the people who put together the premiere party were already thinking ahead for this one. They offered pretzels and mini hot dogs to go with the nacho cheese. Genius.

The choices don't stop there. Different types of bread, sourdough, french, croissants, would go well with nacho cheese. Other types of meat -- salami, pastrami, corned beef, roast beef -- would go well with nacho cheese.

The options are endless.

Here's a list of the other comfort foods available at this party.

2. Rally's cheeseburgers. Only doubles offered at this party. With condiments at the ready. Would have liked to see some pickles though.

3. Mashed potatoes from Kentucky Fried Chicken. Perhaps the single most comforting food ever created. These ones were being served in buckets at a time. But they are at No. 3 on this list, though, because they lacked gravy.

4. Wonder bread peanut butter and jelly sandwiches. Served in triangles with the crust cut off. No better way to eat PB&J.

5. Rice Krispies treats. My lovely wife couldn't leave the party without going back to the dessert table for seconds.

6. Taco Bell tacos. Not sure if there is even real meat in them, but their only rival is Jack in the Box tacos.

7. Pepperoni pizza from CPK. I give up. Even the limo drivers in the street were asking specifically for pizza while waiting for the party to end.

8. Kentucky Fried Chicken. The tiny wings served at the party were too hard to pass up, because KFC isn't about the chicken, it's about the special blend of seven herbs and spices.

9. Grilled cheese sandwiches. The Wionder bread table had a vast selection of sandwich options, but next to PB&J, a grilled cheese with Kraft singles is about as close to a pillow for your tongue as you can get.

10. Budweiser. Not the greatest beer ever created, but one that goes particularly well to complete the pallet of KFC mashed potatoes and Rally's cheeseburgers.

Posted by Tim Haddock at 3:08 PM | Comments (0)

July 23, 2006

Sugar-free pound cake

I would be remiss and feel a little guilty if I didn't warn people about the sugar-free pound cake at Coffee Bean and Tea Leaf.

One of the things I look for in a sugar-free pastry is what is used as the artificial sweetener. In the case of the pound cake at Coffee Bean and Tea Leaf, it is sorbitol.

Now sorbitol is a fine artificial sweetener. But like Tommy's french fries, moderation is the key. Sorbitol is also used by many hospitals as a laxative. Eating too much sugar-free pound cake at Coffee Bean and Tea Leaf can lead to some messy visits to the nearest restroom.

It's a risk-reward thing, like trying to hit a five-iron 150 yards out of a fairway bunker. Sometimes you get lucky and land on the green. Sometimes you end up 50 feet away and still in the sand trap. It's a tough shot, but the reward is too great to ignore.

When I see a chance to eat pound cake, even with sorbitol in it, I take that chance. So far I have landed on the green every time.

But then again, my silky sorbitol skills are a little better than most. For those who crave the opportunity to try sugar-free pound cake, beware.

Posted by Tim Haddock at 9:27 PM | Comments (0)

July 21, 2006

Iced lattes and spoiled teenagers

I'm waiting in line at my nearby Coffee Bean and Tea Leaf, waiting for a couple of iced lattes on a 120-degree day, when I overhear two teenage girls talking about graduation gifts.

Normally I would be wating in line for a Cafe Americano, large, little room for cream and an Equal. Sugar and me don't go well together, so I have to stay away from anything that has mocha or caramel in its name and it's a bit frustrating. But Coffee Bean and Tea Leaf makes a mean Cafe Americano and I am usually content with that. I prefer a sugar-free vanilla latte from Starbucks, but there isn't a Starbucks on my way to work and I have a co-worker who greatly appreciates an iced latte, especially on a 120-degree day.

And there is always an off chance that I will find a sugar-free vanilla or chocolate pound cake at Coffee Bean and Tea Leaf, which goes surprisingly well with either an iced latte or Cafe Americano. If I get my pound cake, my co-worker gets her much beloved chocolate chip cookie, which she wrote extensively about in a previous blog entry.

But back to the girls.

One was complaining that she was considered spoiled by some of her friends because she got $1,800 as a graduation gift. She apparently didn't think this was a fair judge of her character, especially since she has other friends who received much more for their graduations. For example, one got an all-expense paid trip to Italy.

From where I come from, everyone this girl knows is well beyond the line of spoiled.

A part of me felt like asking her: What do you plan on doing with the money?

I remember when I graduated from high school, I got an acceptance letter to attend San Diego State University and enough money to enroll at College of the Canyons. It sucked, but that was my situation back in the day.

Now if I had been given $1,800 for graduation, I probably would have spent it on cheap beer in Tijuana and Dodger tickets. It's one of the reasons I ended up at College of the Canyons rather than San Diego State, but that's another story for another day.

I just can't believe anyone would complain about $1,800, which will probably get spent on mocha cappacinos and miniskirts. I hope some of that money finds its way to college text books and tuition. But listening to these girls talk, it would be a sad commentary on the potential of the next generation of college students if these girls were enrolling at any institution with university in its title.

It just made me grateful that I have very little contact with teenage girls anymore. But it doesn't have me looking forward to the day my sons bring home girlfriends for the first time. If all goes well, I have another good 10 years of peace before any of that happens.

But maybe it's time to switch and stop at Starbucks from time to time in an attempt to avoid any more unfortunate encounters.

Posted by Tim Haddock at 5:39 PM | Comments (0)

July 18, 2006

Cookie Monster

I have a thing for cookies. It's not a secret. I love cookies of just about any kind and shape. But hands down, my favorite is the chocolate chip cookie. One could say I have a rather heightened taste for the humble treat (others have called it a pathetic obsession), but I have my reasons.

I know that if you ask five different people what their favorite cookie is, you'll get 10 different answers that run the gamut from homemade to store-bought. Some might cast their vote for the snickerdoodle or the peanut butter cookie, perhaps a ginger snap or anything made by Pepperidge Farms or Mrs. Fields. Still, some might argue that the sugar cookie reigns supreme for its unmatched versatility as both a treat and a decoration for nearly every holiday on the calendar. Others might say it's the Oreo (that filling is brilliant). But me? The chocolate chip cookie is the best cookie that ever was, is or will be. Nothing can touch the genius of its simplicity. Simple dough. Chocolate chips. Bake. Cookie goodness.

I believe the perfect chocolate chip cookie is a model of happy mediums. It should be chewy, but a little crunchy around the edges. It should most definitely be sweet, but have a salty, buttery tingle. And it should always be packed with chips -- semisweet, of course, and preferably warm right from the oven. Gooey chocolate chips make my heart skip a beat. So, do the calories, but I like to pretend they don't have any. Don't rob me of my delusion. And I would be remiss if I didn't mention the other two great tastes that taste great together: Chocolate chip cookies and vanilla ice cream.

And that's what I'm focusing on today. Topping the list: The Pizookie at BJ's Brewhouse. Technically, this is a dessert, but this might be my favorite dessert of all time. BJ's makes a fantastic chocolate chip cookie in and of itself, and alone with a glass of milk it would be divine, but the brilliance of this dessert lies in its concept. They bake a cookie to order in a small tin and serve it warm with a scoop of vanilla ice cream on top. Oh. My. God. Yeah, BJ's serves it with other varieties of cookies. Pish posh. Order it with the chocolate chip cookie and you will have a chocolately gooey experience that rivals even the best ice cream sundae.

Summer is a great time for baseball fans. And my colleague, Tim Haddock, has already mentioned a favorite cookie/ice cream treat that I always get when I visit Dodger Stadium: The Nestle Toll House Chocolate Chip Cookie Sandwich. The Toll House cookie is never bad. This frozen treat doesn't skimp on the ice cream, and even though it can be a bit messy, who cares? Baseball, cookies and ice cream are a triple play combination. Try one before the season ends.

I have endeavored for many years to find the perfect chocolate chip cookie in my travels, whether bought from a fancy bakery, restaurant or cafe, or made from a giantic, sausage-shaped frozen lump from the supermarket. I am the Goldilocks, if you will, of the chocolate chip cookie, nevermind that I'm a brunette. Some chocolate chip cookies are too chewy. Some are too sweet. And some are just too soft and soggy. I have tasted all manner of chocolate chip cookie: some with nuts, some made with rolled oats. I've even tried them with fruit baked right in. (Horrible!) It's a daunting task to find one that is the perfect accompaniment to a glass of milk or a scoop of ice cream, but I aim to do just that. When I taste a good one, I'll let you know. If any of you have any suggestions or slam-dunk recipes, post them here! It's shameful to keep a good cookie find a secret from the masses. However, it is perfectly
acceptible not to share your perfect cookie with anyone else.

Posted by Sharon Kaplan at 5:12 PM | Comments (0)

July 17, 2006

LINN’S FABULOUS OLALLIEBERRY PIES

If you want to indulge in a great fruit pie, get your hands on an olallieberry pie from Linn’s in Cambria. The olallieberry has the physical characteristics of the classic blackkberry, but it is genetically about two-thirds blackberry and one-third red raspberry (according to the blurb in Linn’s Berry Farm Gift catalog).

The deep dish pies are oozing with olallieberries — and they are beyond FABULOUS, notes a work colleague. The only pie that beats these, she added, are her aunt’s homemade blackberry pies, but she hasn’t had those in years since her aunt lives out of state.

Linn’s pies are shipped frozen, packed in dry ice. Stash them in the freezer when they arrive. You simply brush egg on top and bake them straight from the freezer — no thawing necessary. You have to purchase two pies at a time — $39.95 plus shipping and handling. To order, call (805) 925-1499 or (800) 676-1670 or go online to Linn's.

Linn’s also offers a selection of other fruit pies (peach-blueberry, blueberry, plum, apricot, etc.) as well as cakes, preserves, syrups, fruit butters and muffins. (We’ve heard the Olallieberry ‘n’ Cream Muffins are terrific!) I can’t wait to try the pies and muffins — I trust my foodie friend who raves about them.

Posted by Natalie Haughton at 4:27 PM | Comments (0)

Go For the Food, Stay for the View

My wife and I got hooked on the Central Coast wine country during a trip to Pismo Beach this year in celebration of Valentine's Day and her birthday.

It seems like we've made a monthly pilgrimage to the region ever since.

And each time we blew through Mussel Shoals, a tiny community between Ventura and Carpinteria, we noted the Cliff House Inn and Shoals Restaurant on the ocean side of Highway 101, the Ventura County portion of which is know as “The Screaming Eagles Highway� in honor of the U.S. Army's 101st Airborne Division.

“We've got to check that place out," I always said.

That's because a couple of well-seasoned travelers suggested it to us during a prior stay at the Cliffs Resort in Shell Beach several years ago. They were retired, made numerous trips north and always stopped at the Cliff House Inn and Shoals Restaurant for dinner on their way back down south.

So we bombed up north again on July 4 and reserved a room at the Cliff House for that Friday night ($185).
This is an exit that comes up quick for southbound drives, and those heading north must turn left across traffic. A quick (and I mean quick) right and left put us in the hotel's parking lot.

It was about 12:30 p.m., and since our room was not ready, we headed to the Shoals for some lunch.
This is a small facility, and there are some quirks. The restaurant spans the bottom of the hotel, but it doesn't have a bar. It's just a couple of big rooms with windows looking out onto the pool and the ocean. A bunch of round tables with umbrellas and white plastic chairs are scattered about the patio and pool area.

We took a table on the south side of the pool, close to the boulders that are constantly pounded by the Pacific. And this was the perfect day for seaside dining. The sky was nuclear blue, meaning free of clouds save the high contrails of jets heading to and from airports in the region. And it was hot enough that the umbrella provided just enough shade for relief.

I ordered a bottle of Firestone riesling ($17) and the braised local mussels in a chardonnay herb-tomato cream broth with garlic and leeks ($7). Chris wanted clam chowder, but our pleasantly chatty waitress said that the chef only makes it on Saturday. And I thought clam chowder was the soup of the day every Friday in restaurants everywhere.

So she ordered the pan-roasted vegetable salad tossed with mixed greens, maytag bleu cheese and toasted walnuts in a sherry vinaigrette ($9.50).

Our PC waitress promptly arrived with the wine and an ice bucket. She had ample time for conversation because the cork gave her fits. Her corkscrew had a bent screw, and the cork refused extraction.

It finally budged.

Then it cracked.

“The cork's stuck,� I said.

“I'll break it,� she replied.

Indeed she did.

The she eased the remaining bit from the bottle without depositing any cork in the wine, which was quite good (that eventuality and the wine.)

Then lunch arrived.

The retired travelers were right.

This is a place you come for the food, and the view is not half bad, either. And don't be put of by the spartan surroundings. I don't think there is a restaurant table along the Southern California coast that was closer to the surf than our's at dinner.

And the food comes pretty close to upstaging the view at both lunch and dinner.

The mussels, a sizable amount, poked up from a soup-sized portion of broth that featured the perfect marriage of flavors. No one dominated, which is good in a marriage.

I'm not a big fan of nuts in my greens, but Chris said the salad was delicious.

And there was nothing left for the sea gulls to nibble on.

Our room was ready after lunch.

These are neither luxurious nor spacious accommodations. But all rooms offer an ocean view and most days a sea breeze. I had chilled a bottle of Brander Sauvignon Blanc we'd picked up from the winery in Los Olivos, and we took that and headed for a couple of lounges between the pool and the ocean.

It wasn't long before the soothing slap of the surf on the rocks lulled Chris to sleep.

Then a crew, mostly students from nearby Brooks Institute, arrived and began setting up some film equipment.

Then the girls in bikinis began emerging from one of the rooms.

I asked the producer-director what was up.

He said he was making a swimsuit calender for an online casino and shooting a documentary about the making of a swimsuit calender.

Then a young woman with a video camera began filming one of the models and talking to her while another young woman took pictures with a still camera.

Nobody else seemed to pay much attention until it was time to set the pool area for dinner.

And dinner was even better than lunch. Bigger, too.

Now I'm not the world's biggest fish fan -- and the menu did feature a a prime chef's cut New York steak nicoise ($28), pan-seared with garlic, anchovy and capers, haricot verts (green beans) purple potatoes and nicoise olives.
But given the heat and proximity of The Worlds Biggest Fish House, I opted for sea bass $25, pan-seared with a caper sauce and pesto mashed potatoes. Chris ordered the grilled wild salmon ($22) served with tomatoes and artichokes in a lemon dill sauce again with pesto mashed potatoes.

We split a Sunstone chardonnay.

This was probably one of the best plates of fish I've ever had (and certainly the best view).

Chris, who is a salmon fan, agreed.

Dinner ended with the sun beginning to set.

And soon that nuclear blue sky was filled with pastels and then moonlight on the water.

This turns out be an exit well taken, no matter which direction you're headed.

Notes
The Shoals menu is not huge but is packed with tasty offerings, according to some of the couples dining nearby.

Lunch starters range in price from $5 for the soup of the day and simple mixed green salad to $13 for the seafood cioppino (local mussels, clams, shrimp and scallops). On the dinner menu, it's called Shoals cioppino and slightly reworked to justify its $24 price. The nighttime version includes a combination of fresh fish, and crab. But no shrimp. Also on the lunch menu are eight salads priced from $8 to $11.50, four sandwiches, all $9, and four fish entrees.

The dinner menu has five beginnings from $5 to $9.50, three salads $8.50 to $9.50 and 10 entrees at $18.50 to $28.

There is also a Sunday brunch with pricing similar to the lunch menu.

The wine list features 17 whites ($16 to $57) with seven by the glass, 14 reds ($25 to $44) with five by the glass and seven sparklers ($19 to $53) with two by the glass.

.

Posted by Greg Wilcox at 4:25 PM | Comments (1)

FOOD TIDBITS

WIN $10,000 IN TAKE 5 CONTEST
Last call. Hershey’s is calling on consumers nationwide to direct and star in their own Take 5 candy bar commercial (up to 60 seconds in lenghth) showcasing why they think that Take 5 is The Greatest Candy Bar Ever and what length they would go to get one. Be creative in the Take 5 Taste and Believe film contest for a chance to win a $10,000 grand prize. Deadline is July 31. Contest information can be found at www.thegreatestcandybarever.com. Click on the WIN tab.(Either submit entries online or via mail.)

LUNA SUNRISE BARS
LUNA (by Clif Bar & Co.), has introduced an organic nutritious breakfast bar designed for women on-the-go. Labeled LUNA Sunrise, it has 180 calories, 8 grams protein and 5 grams fiber — and contains no artifical sweetners, trans fats, hydrogenated oils or high-fructose corn syrup. A recent survey revealed that a third of the women regularly skip breakfast while more than half noted they ate breakfast on-the-run at least twice a week.

The new Sunrise bars are available in three flavors — Blueberry Yogurt, Strawberries & Crème and Vanilla Almond. If I had to pick, I’d opt for the vanilla bar, but they all had an off-putting, dry, fake, carboard-y taste (and aftertaste). I wouldn’t buy these, but then I’m not into nutrition bars like some folks. Look for the bars, each with a suggested retail price of $1.29, in grocery, natural food or convenience stores.

FROZEN MUDSLIDE
Cool off with a delicious, icy summer cocktail recipe. The Frozen Mudslide is easily made for summer gatherings with Starbucks Coffee and Cream Liqueurs. Simply blend with vanilla-flavored vodka and some vanilla ice cream for a creamy libation.

FROZEN MUDSLIDE
1 part Starbucks Coffee Liqueur
1/2 part Starbucks Cream Liqueur
1/2 part Absolut Vanilia
Vanilla ice cream
Ice

In a blender container, combine all ingredients and blend until smooth and creamy.
NOTE: Look for the liqueurs at liquor and grocery stores. They are not sold at Starbucks coffee stores. Go to Starbucks' liqueur page for recipes.

Posted by Natalie Haughton at 4:23 PM | Comments (0)

You say you want a Rawvolution ...

(Matt Amsden, the man behind Rawvolution)

Lest you think this place is swimmin' in freebies, rest assured, it is not. Hence my surprise when we got a complete "Raw Box" from Rawvolution. Containing 12 separate raw food items, there was probably enough food for two people to eat at least two, if not three full meals. The box, which is delivered weekly if you so choose, costs $100, plus $10 delivery if you live on the Westside, $20 in the Valley, and if you're really committed, $65 to $75 for overnight FedEx. Now that's going overboard, but if you kindle your fireplace with $100 bills, it might be worth trying. And if you either live locally or pick up, $100 for 12 items, most of which contain multiple servings, is pretty darn economical.

So what's raw food, anyway? Well, it's food that hasn't been cooked. Lots of vegetables, sure, no bread, ditto. The tools of the trade are food processor, high-speed blender, mandoline slicer and food "dehydrator," which heats stuff to 100 degrees -- OK by raw food standards. The chef is Matt Amsden, and he does a pretty good job here. This food is labor intensive, the techniques and often the ingredients are little known (agave nectar?), and the reasoning behind why to go, or not to go, raw is complicated, and sometimes murky. Well, if you're already a raw food type, you've been through this already. But if not, it bears some reading about. Start with Matt's new "Rawvolution" cookbook, or even his Web site.

Now onto the food. My notes are not with me, and I will add to this when they are, but overall the Rawvolution Box was surprisingly good. Everything was extremely fresh, and much of it didn't have the herb-and-spice onslaught of some raw food I've tasted. Vegetable Nori Rolls had great crunch -- just good solid vegetables there. The Carob Torte Balls (which I think morphed to Cocoa Torte Balls now that Matt has found raw cocoa) were an extremely satisfying dessert -- nuts, coconut and chocolatey goodness expertly blended. In between was a great Mock Tuna Salad made with sunflower seeds, celery, scallions, dill and pine-nut mayo.

I digress, and I will. Raw food is SWIMMING IN FAT, mostly from nuts, and it's no holds barred as far as that goes. But I've never seen a real raw foodie who weighed more than 110 pounds. So what is the secret? Lack of refined sugars? Ton of fat, fewer carbs (the Atkins effect)? All that fiber? A mystery, but any excuse to eat fat and not get fat (and NOT have it be all meat, or any for that matter) is OK by me.

Cucumber Dill Salad was just that -- very refreshing on a hot day, and that's pretty much every day here. Vegetable Lasagna brought the box to the middle level of spiciness. Instead of noodles (nothing cooked, remember?) Matt uses thinly sliced zucchini (that's where the mandoline slicer comes in) between the layers, along with tomato marinara (how does he do it without cooking?), creamy seed cheese, marinated portobello mushrooms and more. Very good.

Two soups came with the box: Hearty Lentil Chili and Scarborough Fair Soup (with, yes, parsley, sage, rosemary and ... wait for it ... thyme). Both were way too spicy. Raw food chefs often go for extremely strong flavors, and Matt seemed to be deviating from that trend, except for these soups.

Now I didn't get to every dish, because some were eaten by other Daily Newsers, and 12 items is a lot, but one more that deserves mentioning is what I believe is the Fresh Peach Pie, which is fresh, all right, and made with agave nectar (it doesn't ALL go to tequila, I've learned). Complex flavors, indeed, and a dish worth returning to.

Overall, this tastes like very CLEAN food, and unlike the fare from some raw restaurants I've tried, you could eat like this everyday. I'd sure like to try it -- it's so healthy, it hurts. And if you either have a whole lot of spare cash, or a heckuva lot of time and a passion -- and I do mean PASSION -- for not cooking yet being in the kitchen anyway, doing all the things that not cooking entails for a raw foodist, this very well could be for you. For the rest of us, enjoy the raw, sample the raw, and realize that vegetarianism alone won't necessarily carry you the extra mile toward healthfulness, especially if you're waist-deep in cheese. So as an antidote, a little raw will do you good. Explore more at Euphoria raw cafe and retail store the next time you're in Santa Monica. Books, raw ingredients, and real, live raw foodies are sure to be there. Also, you can take a raw food class on Aug. 13, or read what these celebrites and regular people have to say about Matt's food. Now I'm not one to take advice from the likes of Gary Busey and Andy Dick, but there are a ton of other people, famous and not, who say this kind of eating has transformed their lives. It's something worth trying.

Posted by Steven Rosenberg at 1:11 PM | Comments (0)

July 14, 2006

Dodger Stadium and french fries

I'm a fan of the Dodgers and go to my fair share of games. I am not a fan of seeing Carl's Jr., Panda Express and especially California Pizza Kitchen at the stadium though. I thought having Pizza Hut in the stadium was bad. I can't even bring myself to ask what kind of toppings are on a CPK pie at a baseball game. Sliced Farmer John hot dogs and peanuts would be most appropriate but hardly tempting. Then again, there is only one thing on a CPK menu that I find at all edible -- and I certainly wouldn't want to order it at a baseball game.

There is no place for Famous Stars, orange chicken and artichoke pizza at a baseball game. Now that I am bringing my 5-year-old son to games, I am trying to instill a habit of forgoing the fast food and sticking with the traditional staples of our national pastime: hot dogs, Cracker Jack and cotton candy. So far I have been fairly successful, save one thing: french fries.

There are a few places to get french fries at Dodger Stadium. One is at Carl's Jr. Another is at Gordon Biersch. My 5-year-old son has no interest in Gordon Biersch fries, mainly because they are covered in garlic. The pallette of any 5-year-old is extremely senstitive, and my son's is no different. Carl's Jr. fries, on the other hand, are right in his wheelhouse. It's times like this when I feel sorry for my children. (I have a 1-year-old too, but he has only been to two games -- three if you count the one game my wife went to while she was pregnant with him -- and has yet to extend his Dodger Stadium menu past popcorn). My 5-year-old has developed a taste for Carl's Jr. fries and will never know the pleasure of enjoying the old Carl's Jr. fries. They were probably crinkled fried styrofoam for all I know, but they were the most tasty papa ever created. Thank God for Del Taco. They make the closest thing to a Carl's Jr. french fry today. Order cheese fries at Del Taco and experience one of the finest combinations ever created in fast food.

Once again, I digress.

Now I have to try and steer my son away from Carl's Jr. french fries, especially at Dodger Stadium. One way to take Carl's Jr. completely out of the equation is to sit in the pavillion. Actually it's a way to take most of the unneccessary fast food offered at Dodger Stadium out of the equation. As far as I have seen, only CPK is available in the pavillion. Out there we are stuck with Dodger Dogs, peanuts, Cracker Jack and lemonade. And I am OK with that.

This is a disturbing dilemma for me. I am a fan of french fries, but I have a real problem ordering anything from Carl's Jr. at a baseball game. My son has already developed a taste for Carl's Jr. fries at Dodger Stadium and it will probably be some time before he is ready for garlic fries. Lucky for us, we enjoy sitting in the pavillion. And until Dodger Stadium decides to evict Carl's Jr. from its premises, it will be our section of choice.

Now if we can only bring back the Cool-a-Cool back to the stadium...

Posted by Tim Haddock at 3:33 PM | Comments (0)

July 13, 2006

I scream, you scream, let's all get ice cream

It's more than apparent that the summer season has descended on the Valley -- and what better way to counter the effects of heat and humidity than ice cream?

Choices are boundless. Baskin Robbins is currently featuring Apple Pie a La Mode (vanilla ice cream with spiced apple and crust) and Triple Play (popcorn, peanuts and pretzels) as their flavors of the month. Alternate choices are Cold Stone Creamery and if you chose to venture further, Fosselman's Ice Cream Company and Bennett's Ice Cream.

Not enough variety for you? How about visiting Ecreamery, where you can order their Cucumber Dill Weed ice cream, or even whip up your own concoction. There are over 77 base flavors to choose from (with an option to combine two flavors), 75 toppings and three creamy textures (gelato, classic or super premium). But be prepared to pay big bucks. A gallon of ice cream can cost as much as $100 with shipping. Most people would be better off buying an ice cream ball from Red Envelope and get homemade ice cream in 20 minutes.

Posted by Darlene Alilain at 1:08 PM | Comments (0)

July 12, 2006

DRUNKEN CHERRIES

Cherry season is here and with it brings to mind a funny family story about my grandfather getting unintentionally schnockered on a Russian liqueur that my bubbe made and stored in their basement. The drink, called vishniak, is a simple concoction of cherries, vodka and sugar that is stored in glass jars in a cool, dark place for a few months before it's ready to drink.

The story goes that my grandfather nipped down to the basement to snack on what he thought were just plain, old preserved cherries. Little did he know. As my father told it, he clearly remembered hearing my grandfather's plaintive cry for help and went down to find him completely blotto, surrounded by empty jars and looking a little bewildered by what had happened to him, as well as the angry cries from my bubbe screaming that he'd ruined her vishniak.

The sweet drink is meant to be consumed like a cordial and since this is cherry season, now is the perfect time to make it. By the time steeping is finished (it takes three months), it would make a terrific holiday gift. Once the liqueur is strained, save the steeped cherries, chop them up or halve them and serve over pound cake or ice cream. It's a delicious treat that lasts well after cherry season has come and gone.

VISHNIAK
(from cookadvice.com)

1 pound fresh Bing cherries
1 pound granulated sugar
1 liter Vodka, rum or brandy (the higher proof -- the better)

1. Rinse and stem the cherries.

2. Place them in a clean glass container.

3. Pour the sugar over the cherries.

4. Do not stir or shake.

5. Pour the liquor over the sugar and cherries.

6. Do not stir.

7. Cover with a lid. Put the jar in a cool, dark place and let it stand
three months.

8. Strain into 2 (1-quart) bottles; reserve and refrigerate cherries to
serve over ice cream or pound cake, etc.

NOTE: This produces a very sweet liqueur.

Posted by Sharon Kaplan at 6:45 PM | Comments (0)

July 10, 2006

PREMIUM FRESH CHERRIES

The Bing cherries I’ve purchased and sampled from various sources this year have been terrific so far — and with the peak of the Northwest cherry season, get your hands on some in the next few weeks, particularly if you’re a fresh cherry fan.

Over the weekend, Costco had a four-pound pack for just under $10 — the cherries were large and delicious (Costco was sampling them to encourage shoppers to buy).

A few years back, I had the opportunity to sample Batch’s Best Farm Family fresh Bing cherries and they were fantastic — large, plump and sweet — and some of the best I’d ever tasted. Available online only through www.chefshop.com, this year’s Bing crop is sold out, but you can order the farm’s Lapin or Sweetheart cherries which will be shipped July 17 and July 24 respectively (when they are picked). They’re not inexpensive but they’re luxurious, 3 pounds for $51.95 and 5 pounds for $65.95 (price includes 2-day shipping). Hurry and call (877)337-2491 or go online to order at www.chefshop.com.

If it’s Rainiers you love, get your hands on some from the Olmstead Family and their Olmstead Orchards. I just had the good fortune of indulging in some — and found them almost additive — I couldn’t stop eating them. They were big, beautiful, golden with a red blush and sweet — and the best ever. They are grown in Grandview, Washington. To order, call (866) 388-9094 or go to www.olmsteadorchards.com. Two and a half pounds are $27.95 (shipping is additional) and 5 pounds are $53.95 (shipping additional). Hurry as July 11 appears to be the last day to order. Olmstead also offer Bings but those are sold out for this season. Keep them in mind next year and order early.
When you get Rainiers, don’t be alarmed if they have light brown spots — those are sweet spots.

Posted by Natalie Haughton at 4:52 PM | Comments (0)

FOOD TIDBITS

Boudin Bakery (creator of San Francisco Sourdough French Bread) has opened Boudin SF (a restaurant) in South Coast Plaza in Costa Mesa with an on-premise bakery along with classic menu selections like French toast, clam chowder in a Boudin sourdough bread bowl, sourdough pizzas and a crab cake sandwich. Located in the Carousel Court on the Plaza’s first level, the establishment is open for breakfast, lunch and dinner — with menu items $10 or less.

Callisons, Inc., a company based in Lacey Washington, has introduced Seasoned Skewers — wooden skewers infused with herbal extracts and natural oils — as a new way to add flavor to food. Six flavors are offered — Honey Bourbon, Citrus Rosemary, Thai Coconut Lime, Indian Mango Curry, Mexican Fiesta and Garlic Herb. Packaged by flavor in packs of 10, soak the skewers in liquids — water, beer, wine, sake, etc. — 10 to 15 minutes before using. Skewer your choice of items — meats, poultry, vegetables, etc. — then let stand at least 10 minutes before cooking. You can grill the loaded skewers, sear in a pan stove-top or bake or roast in the oven. The skewers are fat and sodium free.

While the concept sounds innovative, I’m skeptical (about how much flavor you can add to the interior of meats, etc.) — but I haven’t tried them yet. Sounds like a bit of a nusance, especially if you aren’t into skewering food items. By the way, once opened, you can store any extra skewers in a sealed plastic bag in the refrigerator to use later. Look for the skewers (suggested retail is $9.99 or less per package) at Sur La Table, Bristol Farms and online at www.napastyle.com. For more information, visit www.seasonedskewers.com.

T.G.I. Friday’s Restaurants is now offering seven new entree items priced at $10. Among them are Tortilla Crusted Tilapia, Ranchero Tortilla Chicken Stack, Lemon Splash Chicken, Sangria Chicken and Bruschetta Chicken Parmesan. To find a location near you, visit www.fridays.com.

El Pollo Loco recently introduced Tequila Lime Chicken. It combines chicken with a lime juice, mild chile and tequila glaze. It’s available in both individual and family meals through September 3.

Posted by Natalie Haughton at 4:00 PM | Comments (0)

July 3, 2006

SEE’S NEW DARK CHOCOLATE SELECTIONS

Granted, it’s sweltering outside, but unfortunately that doesn’t affect my chocolate cravings — and I’ve had a few the last couple of days. Here’s some good news for dark chocolate (the best kind for you according to health experts) fans.
See’s Candies is on the dark chocolate bandwagon these days with the debut of several dark chocolate selections available July 5 - Sept. 1. New in 1-pound boxes are a collection of dark chocolate soft centers and dark chocolate nuts and chews. Dark chocolate coconut creams (these are new — until now they’ve only been available in milk chocolate — and without honey; don’t confuse them with the dark chocolate candies with honey which aren’t our favs), dark chocolate peanuts (until now only in pre-packed boxes) and dark chocolate bridge mix are also offered in bulk — so you can buy as much you like (from the case). All are available at $14.10 per pound.
In addition, back, due to popular demand, is the Dark Chocolate Almond Bar ($1.50 for a 2-ounce bar).
So if you need a dark chocolate fix, head to a See’s Candies Shop or call (800) 347-7337. The dark chocolate coconut creams and peanut clusters sampled were delicious. We’re hoping all these dark chocolate selections will be so popular that they make it into See’s permanent candy line-up. Are you listening, See’s?

Posted by Natalie Haughton at 3:07 PM | Comments (0)

DINING AT BRIDGE RESTAURANT

Bridge restaurant opened this spring in the old Alto Palato (which had a dynamite chocolate gelato and a fabulous thin potato pizza among other delicious items that I remember fondly) space — and it’s definitely worth a visit if your budget allows.
The Koi Hospitality Group (owners of Koi, the popular sushi restaurant across the street) have given the restaurant a dashing new look and design — and the setting is beautiful for an Italian-Mediterranean inspired menu.
On a recent visit (it was packed during a weeknight), among the menu items I sampled and liked were a roasted bell pepper stuffed with burrata cheese and arugula pesto (fabulous; $15), asparagus ravioli with ricotta cheese in a sage butter sauce ($18) and thin margherita pizza ($12). But the piece de resistance was the entree — Kobe Style Beef Filet in Barolo wine with sauteed spinach and roasted potatoes ($48). It was so tender, it melted in your mouth. Granted it’s pricey, but it’s worth the splurge.
Other popular entrees include lamb chops grilled with baked fennel ($38), dover sole baked in lemon and caper sauce with rapini ($32) and a veal chop breaded with heirloom tomatoe salad ($38).
Desserts were small, a little contrived — and uninspired.
I’d like to return, sit outside or in the large bar area and give the informal lounge menu, which sounds terrific, a whirl. Among the selections available — buffalo mozzarella and basil ($12), panini on ciabatta bread such as smoked swordfish, tomato and grilled zucchini ($12) or prosciutto, buffalo mozzarella and tomato ($14), grilled jumbo shrimp with spicy red bell pepper sauce ($14), cold cut plate with marinated olives and focaccia bread ($14) and assorted pizzas ($8 to $12 each). Lots of specialty cocktails sound appealing, too (Peach Mojito, Espresso Martini, Passion Martini and more). The lounge seems like an appealing option when you just want to graze and don’t feel like having a big dinner.
Bridge is located at 755 N. La Cienega Blvd., Los Angeles (310) 659-3535; www.bridgela.com.

Posted by Natalie Haughton at 3:06 PM | Comments (0)

Gaylord India Restaurant and more...

Nearly every Friday night, my fiance, Frank, and I go out to eat. Usually, it’s a small mom-and-pop restaurant in West Los Angeles, like Tokyo Fast Foods, 11921 Santa Monica Blvd.
Last weekend, we tried a chain restaurant - Ono Hawaiian Barbecue 12115 Santa Monica Blvd. - which we have now decided is more like “Oh NO!� The seasonings on our fried mahi-mahi and chicken katsu just seemed a bit off, and the food was far too greasy for our taste. The fact that our meals came with two scoops of white rice and macaroni salad dressed with a thick coating of mayonnaise didn’t help, either.
But this Friday, we decided to splurge and go to Gaylord India Restaurant in Beverly Hills. We made reservations, but the restaurant, located at 50 N. La Cienega on “Restaurant Row,� wasn’t crowded at all.
We were also pleased to discover that the lighting was bright enough for us to see our food and the music in the background was played at a volume that still allowed us to carry on a conversation.
The waiter first brought us some papadam, thin, crisp lentil crackers with three chutneys - mint, tomato and a sweet tamarind. The chutneys went perfectly with the appetizers we ordered: vegetable samosas, wrapped in crisp pastry triangles, and vegetable pakoras, or vegetable fritters. Both were perfectly seasoned and blissfully non-greasy.
We split a whole order of chicken tandoori, which was moist, subtly smoky and so tender the meat slid right off the bone. Garlic naan flatbread arrived at our table hot, fresh and just melted in our mouths. When we finished, we still had half a chicken left and were too full to sample any of the desserts, which included everything from an assortment of sorbets to an intriguing one described as dumplings in syrup, served hot. Total for dinner, counting a lemonade for me and a diet Pepsi for Frank: $43.
Our waiter was not only friendly and happy to describe each dish in detail, he also seemed to really enjoy working there.

Posted by at 1:49 PM | Comments (0)