Sorry I've been away for a few weeks. After writing so intensely for a month, I went away to New York City and came back exhausted. I ate and drank my way through NYC and have been wondering about Los Angeles' food culture as compared to what they have. You know, the grass is always greener. And on some level, walking around aimless for a few days, was exactly what I needed...no plans, no agenda...just some names of spots I've heard of and wanted to try and time to stumble around a city so full of choices. In Los Angeles, it's not always that easy to stumble upon a restaurant...we have to drive, soberly to a restaurant-usually with a reservation or a plan. I did that in NYC too, but there, it's ok to go without a plan. Or maybe you can have that too in LA. I'm still trying to figure that out.
I wrote a blog about where I went in New York, but scratched it, because when I came back to LA, I went to Red O and decided that I needed to speak about the pulse of my own city...the one I love and call home. Red O is Rick Bayless' first LA venture (there is another one planned to open in Santa Monica in the near future). His restaurant, a Dodd Mitchell design, is gorgeous. It is a lively restaurant with a a very LA vibe. When you first walk in, you are at standing in the front room and if you sit there, you can look up at the...well, we don't really have stars in the sky in LA. None the less, it is a beautiful, modern room, white with interesting design notes like cow bells strung together or an entire art piece that is made of metal and looks like the roots of a tree. There are swings hanging from the ceiling near the bar and you feel like you are someplace else...
Although I could not stand the "bouncers" at the door with a reservations clipboard, once I got inside, the place was great. The waiter was attentive as he explained the menu and took our order. It is a place to go with a group, because there is an entire side of the menu that is small plates. It is hard not to want to order one of everything. There are some definite things not to miss on the menu. There was this drink I had, a margarita with Serrano simple syrup was amazing. I love the idea of sweet, tart and spicy in one drink. It was a perfect pairing with the variety of spices in the food.
Try these: they were highlights!
-guacamole: a nice start
-Short rib sopes: ridiculous!
-Sonoma duck taquitos: smoky and rich
-Colorado lamb soft tacos-delicate tortillas, flavorful chile sauce...make you own
-chicken en mole poblano: it's only days later, I crave it and realize the subtlety in the sauce
There were dishes that were not life changers: shrimp ceviche-salty and nothing exciting and chicken tamale-eh...there are better in LA.
I would go back. I liked the feel of the restaurant...it is alive and new and fun. The food and drinks were great and it is a fun place to go for a night out with friends, a birthday celebration, or a bachlorette dinner ...yum, mole!
Red O made me forget about my experiences in New York City...it brought me back home. Los Angeles is a melting pot...we have chefs from Chicago coming here to expand their successful other ventures in a new place, full of hope. I love LA!
8155 Melrose Ave
Los Angeles, CA 90048
Neighborhoods: Mid-City West, West Hollywood
(323) 655-5009
www.redorestaurant.com/
Wine list notes: B+
Good range of wines and prices, variety of regions.
We had the Summerland Viogner ($59) which was fruit forward and paired nicely with the lighter fish dishes (shrimp) and chicken tamale and held up to the bigger spices in the duck, lamb and chicken mole sauce.
Tuesday, July 6, 2010
Wednesday, June 16, 2010
The Unemployed-a sandwich story
I always thought it was funny that my friend from college didn't like to eat sandwiches. When I asked her why, her answer was that she could never open her mouth wide enough. (I'll come back to sandwiches later on this blog). Anyway, I don't have that problem. As a feminist and a therapist, I have a voice, opinions, a big mouth...and lately I've been questioning, where do we get our power from? Our voice? And when did we learn not to use it?
My power comes from the food I eat, the way I take care of my body and the way I can think critically about ideas. My power comes from family and friends and passions I have.
I recently played in a high school alumni day soccer game. I haven't played soccer since high school, but I have spent the last year working out three to four a week. I ran up and down the field and the idea of my own power kept coming through...where do I get the strength to run up and down this field? How do I keep pushing on even when I'm tired, or outrun by another player, or want to give up? That is the same parallel I face now. In a job market that is non-existent, and a saturated amount of psychologists in a small space, how do I continue to have personal power? To persevere? To push through? How do I stand out, or create, or continue on when the phone is not ringing and I question my career choice? I know I am not the only one who feels this. My colleagues are in the same boat. Seasoned professionals with many more years of experience and expertise are struggling beside me. How do we individually and collectively succeed? I have encountered a large amount of people in Los Angeles who are unemployed, self-employed, or on unemployment...no matter what field, it doesn't feel good. Our power comes from the work we do, the paycheck we make, our title. On some level, that is true...but when you are stripped down to the basics again-when you are living as simply as you can-you realize your power. It comes in the small things, sending out a resume, asking for help, watering the garden, making lunch at home-and mostly, connecting again with who you are and who you love.
I feel sandwiched...stuck between two slices of bread...one slice is success, the other is unemployment. I am stuck in between, having a private practice is the meat, my goal, my power. I am in between, in the space between the slices, seeking to grow a business, to define my specializations, to creatively seek clients. I feel grateful for the time and space to seek, to create, to craft. I am hungry.
Ok, so on to the real story here...the sandwich debate in LA starts and stops at Bay Cities in Santa Monica. If you are new to LA or have tourist friends in town, spend the day in Santa Monica, go to Bay Cities-wait in the long line, buy some good products, some cheese, olives, chips, sodas, and get the Godmother or the meet and cheese of your choice and hit the beach. This is my favorite summer activity by far. I love to Rollerblade, so I'll do that first in the morning, park in Venice where they have free street parking (if you go early enough). Blade for an hour and drive over to Bay Cities. I like the Turkey and Provolone with the Works-the reason this sandwich does it for most Angelinos is because it's got the perfect combo of crunchy fresh bread, good meats, cheese, and veggies and amazing dressing. You can eat it right there, outside in the sunshine, or take it to go...walk to the beach, people watch, get your tan on.
There are a ton of sandwich spots in LA trying to be Bay Cities...a good example is All About The Bread on Melrose and La Brea. I like that it is just a sandwich place, but as good as the bread is when you are eating it, the way it rips up the top of your mouth and leaves you handicap for the rest of the week makes it not worth it. It's a shame because I really liked the sandwich I had there, just not the burn afterwards...maybe they need to consult on how to make the bread a little softer.
Wherever you choose to eat your next sandwich, and there are many choices, think about your power, your meat, how you compose your life as a sandwich...mine is a classic-roasted turkey breast, provolone, lettuce, tomato, mustard, Italian dressing, mild peppers, crunchy baguette. What's yours?
Bay Cities
Italian Deli & Bakery
1517 Lincoln Blvd.,
Santa Monica, CA 90401
310-395-8279
http://www.baycitiesitaliandeli.com/
HOURS:
Tues-Sat 9-7 Sunday 9-6 CLOSED MONDAYS
All About the Bread
7111 Melrose Ave
Los Angeles, CA 90046
Neighborhood: West Hollywood
http://allaboutthebread.com/
My power comes from the food I eat, the way I take care of my body and the way I can think critically about ideas. My power comes from family and friends and passions I have.
I recently played in a high school alumni day soccer game. I haven't played soccer since high school, but I have spent the last year working out three to four a week. I ran up and down the field and the idea of my own power kept coming through...where do I get the strength to run up and down this field? How do I keep pushing on even when I'm tired, or outrun by another player, or want to give up? That is the same parallel I face now. In a job market that is non-existent, and a saturated amount of psychologists in a small space, how do I continue to have personal power? To persevere? To push through? How do I stand out, or create, or continue on when the phone is not ringing and I question my career choice? I know I am not the only one who feels this. My colleagues are in the same boat. Seasoned professionals with many more years of experience and expertise are struggling beside me. How do we individually and collectively succeed? I have encountered a large amount of people in Los Angeles who are unemployed, self-employed, or on unemployment...no matter what field, it doesn't feel good. Our power comes from the work we do, the paycheck we make, our title. On some level, that is true...but when you are stripped down to the basics again-when you are living as simply as you can-you realize your power. It comes in the small things, sending out a resume, asking for help, watering the garden, making lunch at home-and mostly, connecting again with who you are and who you love.
I feel sandwiched...stuck between two slices of bread...one slice is success, the other is unemployment. I am stuck in between, having a private practice is the meat, my goal, my power. I am in between, in the space between the slices, seeking to grow a business, to define my specializations, to creatively seek clients. I feel grateful for the time and space to seek, to create, to craft. I am hungry.
Ok, so on to the real story here...the sandwich debate in LA starts and stops at Bay Cities in Santa Monica. If you are new to LA or have tourist friends in town, spend the day in Santa Monica, go to Bay Cities-wait in the long line, buy some good products, some cheese, olives, chips, sodas, and get the Godmother or the meet and cheese of your choice and hit the beach. This is my favorite summer activity by far. I love to Rollerblade, so I'll do that first in the morning, park in Venice where they have free street parking (if you go early enough). Blade for an hour and drive over to Bay Cities. I like the Turkey and Provolone with the Works-the reason this sandwich does it for most Angelinos is because it's got the perfect combo of crunchy fresh bread, good meats, cheese, and veggies and amazing dressing. You can eat it right there, outside in the sunshine, or take it to go...walk to the beach, people watch, get your tan on.
There are a ton of sandwich spots in LA trying to be Bay Cities...a good example is All About The Bread on Melrose and La Brea. I like that it is just a sandwich place, but as good as the bread is when you are eating it, the way it rips up the top of your mouth and leaves you handicap for the rest of the week makes it not worth it. It's a shame because I really liked the sandwich I had there, just not the burn afterwards...maybe they need to consult on how to make the bread a little softer.
Wherever you choose to eat your next sandwich, and there are many choices, think about your power, your meat, how you compose your life as a sandwich...mine is a classic-roasted turkey breast, provolone, lettuce, tomato, mustard, Italian dressing, mild peppers, crunchy baguette. What's yours?
Bay Cities
Italian Deli & Bakery
1517 Lincoln Blvd.,
Santa Monica, CA 90401
310-395-8279
http://www.baycitiesitaliandeli.com/
HOURS:
Tues-Sat 9-7 Sunday 9-6 CLOSED MONDAYS
All About the Bread
7111 Melrose Ave
Los Angeles, CA 90046
Neighborhood: West Hollywood
http://allaboutthebread.com/
Monday, June 14, 2010
Blair's Restaurant-Silverlake
If you are looking for a romantic, date night out next weekend, try Blair's in Silverlake. Blair's is a destination spot, if you are coming from the Westside...it will take you 30-45 minutes to get there...but once you are there, relax and explore the Eastside.
My first tip is to bring your own wine. The wine list at Blair's is good and the prices are fair but with the no corkage fee, it is a great deal.
I've been to Blair's a handful of times now, and the best compliment for this restaurant is that the food is consistent and good. It is a neighborhood bistro with a great vibe. Blair's has three rooms, the first a bar with four high tables, the next two, more relaxed tables full of friends and couples on double dates. I love the yellowfin tuna tartare ($16)...it is placed on layers of avocado, crispy round wontons and cucumber. It is fresh and a nice way to start. Another starter to enjoy is the beet salad with orange, spinach, and goat and blue cheeses ($11).
The entrees include Colorado short ribs and rainbow trout. Entrees come with side veggies or you can order your protein a la carte and pick a few veggies to share with the table. The Colorado short ribs ($30) are delicious, sitting on sage polenta and bread crumb covered braised leeks. The jus sauce on the ribs is a savory beef or veal stock (can't decide, but I loved it) and the entire dish is balanced and brings out the flavors of a big red wine like a cab, syrah, merlot. For something lighter go for the rainbow trout ($23) served with pan seared cauliflower and carrot/ginger puree.
The real reason to go to Blair's is the truffle mac n' cheese ($11). Share it as a side dish or eat it yourself for an entree if you want something rich and indulgent. The mac n'cheese is made with square noodles (which are unusual and fun to eat) and baked with melted Gruyere cheese and truffle oil. The truffle comes through in the mac n' cheese and it's hard not to order seconds.
For dessert, the chocolate souffle cake is fantastic ($10), served with macadamia crusted vanilla ice cream and a caramelized banana. The cake is cooked through, which I appreciate because there is nothing I hate more than souffle cake that has not cooked in the center-I ordered cake, not chocolate sauce.
Go to Blair's in Silverlake this summer. For two, you can leave there for $100, tax and tip included. It is kind of how Porta Via in Beverly Hills was when it first opened...small, reasonably priced, good food, and full of neighborhood locals.
If you stay on the Eastside after dinner, check out Barbrix on Hyperion for a glass of wine or get a drink at Edendale Grill on Rowena (an old Fire station). There is a lot to do in Silverlake and the surrounding area...if you want some other suggestions, let me know.
Blair's Restaurant
2903 Rowena Ave
Los Angeles, CA 90039
Neighborhood: Silver Lake
(323) 660-1882
My first tip is to bring your own wine. The wine list at Blair's is good and the prices are fair but with the no corkage fee, it is a great deal.
I've been to Blair's a handful of times now, and the best compliment for this restaurant is that the food is consistent and good. It is a neighborhood bistro with a great vibe. Blair's has three rooms, the first a bar with four high tables, the next two, more relaxed tables full of friends and couples on double dates. I love the yellowfin tuna tartare ($16)...it is placed on layers of avocado, crispy round wontons and cucumber. It is fresh and a nice way to start. Another starter to enjoy is the beet salad with orange, spinach, and goat and blue cheeses ($11).
The entrees include Colorado short ribs and rainbow trout. Entrees come with side veggies or you can order your protein a la carte and pick a few veggies to share with the table. The Colorado short ribs ($30) are delicious, sitting on sage polenta and bread crumb covered braised leeks. The jus sauce on the ribs is a savory beef or veal stock (can't decide, but I loved it) and the entire dish is balanced and brings out the flavors of a big red wine like a cab, syrah, merlot. For something lighter go for the rainbow trout ($23) served with pan seared cauliflower and carrot/ginger puree.
The real reason to go to Blair's is the truffle mac n' cheese ($11). Share it as a side dish or eat it yourself for an entree if you want something rich and indulgent. The mac n'cheese is made with square noodles (which are unusual and fun to eat) and baked with melted Gruyere cheese and truffle oil. The truffle comes through in the mac n' cheese and it's hard not to order seconds.
For dessert, the chocolate souffle cake is fantastic ($10), served with macadamia crusted vanilla ice cream and a caramelized banana. The cake is cooked through, which I appreciate because there is nothing I hate more than souffle cake that has not cooked in the center-I ordered cake, not chocolate sauce.
Go to Blair's in Silverlake this summer. For two, you can leave there for $100, tax and tip included. It is kind of how Porta Via in Beverly Hills was when it first opened...small, reasonably priced, good food, and full of neighborhood locals.
If you stay on the Eastside after dinner, check out Barbrix on Hyperion for a glass of wine or get a drink at Edendale Grill on Rowena (an old Fire station). There is a lot to do in Silverlake and the surrounding area...if you want some other suggestions, let me know.
Blair's Restaurant
2903 Rowena Ave
Los Angeles, CA 90039
Neighborhood: Silver Lake
(323) 660-1882
Thursday, June 10, 2010
Gardens of Taxco
I've been going to Gardens of Taxco on Harper and Santa Monica Blvd. for years now. My little league softball team would go at the end of season to celebrate it being over, my parents have had Holiday parties there for their employees, and I've celebrated many birthdays there with friends. Why so much celebrating and why there? Gardens of Taxco is the bomb authentic homemade Mexcian food. This is not fast food or food truck Mexican food...this is grandmas recipes, generations old, and good!
Go for dinner. The menu is oral and the guy who tells it to you does it with passion, and without laughing, which seems hard to do. You pick what you want: steak, chicken, shrimp, vegetarian...and he tells you how it is prepared. I've tried everything on the menu, but here are my favorites:
-shrimp with cilantro sauce
-chicken a la crema-this is the sauce they use for the pasta I get on the side too
-carne asada
The entrees come with rice and refried beans which are good and traditionalist, but I ALWAYS get the pasta (with the crack crema sauce) instead. Your call.
The dinner is about $25 a person and it comes with five courses.
On the table are chips and salsa and spicy marinated vegetables. Don't fill up here because the food starts rolling out and the goal is to get through dessert.
First, you get a small quesadilla with guacamole. Delicious!
Then, the albondigas soup-it's like a minestrone soup but with a meatball...comfort food and not salty.
My favorite appetizer is the chicken enchilada with the sauce a la crema (basically, it's the best sauce ever, thick, creamy, tangy...wow).
The portions of the three aps are good, small but because they are so rich, they are filling too.
I already described the entrees-that's all about your personal choice. I don't think you can go wrong with the three I listed above. Anyone have a different favorite?
For dessert-a banana pudding that is gooey and creamy and delicious...it comes with a shot of creamed sherry which leaves the best after taste.
Now, I know, this is a lot of food...but you can also order a la carte without all the appetizers and just have a good dinner with rice and beans and call it a night.
The goal is to be able to walk out of the restaurant without having to unbutton your pants and without feeling like you are never going to eat again...but the truth is, that never happens...you always leave full.
Gardens of Taxco
www.gardensoftaxco.com
(323) 654-1746
1113 N Harper Ave
West Hollywood, CA
Hours: Sun, Tue-Thu 4:30pm-11pm; Fri-Sat 4:30pm-12am
Tip: They do deliver to the West Hollywood area now.
If you are into being serenaded, the guitarist will be happy to sing you a song for a tip-La Cucaracha, La Cucaracha...
Go for dinner. The menu is oral and the guy who tells it to you does it with passion, and without laughing, which seems hard to do. You pick what you want: steak, chicken, shrimp, vegetarian...and he tells you how it is prepared. I've tried everything on the menu, but here are my favorites:
-shrimp with cilantro sauce
-chicken a la crema-this is the sauce they use for the pasta I get on the side too
-carne asada
The entrees come with rice and refried beans which are good and traditionalist, but I ALWAYS get the pasta (with the crack crema sauce) instead. Your call.
The dinner is about $25 a person and it comes with five courses.
On the table are chips and salsa and spicy marinated vegetables. Don't fill up here because the food starts rolling out and the goal is to get through dessert.
First, you get a small quesadilla with guacamole. Delicious!
Then, the albondigas soup-it's like a minestrone soup but with a meatball...comfort food and not salty.
My favorite appetizer is the chicken enchilada with the sauce a la crema (basically, it's the best sauce ever, thick, creamy, tangy...wow).
The portions of the three aps are good, small but because they are so rich, they are filling too.
I already described the entrees-that's all about your personal choice. I don't think you can go wrong with the three I listed above. Anyone have a different favorite?
For dessert-a banana pudding that is gooey and creamy and delicious...it comes with a shot of creamed sherry which leaves the best after taste.
Now, I know, this is a lot of food...but you can also order a la carte without all the appetizers and just have a good dinner with rice and beans and call it a night.
The goal is to be able to walk out of the restaurant without having to unbutton your pants and without feeling like you are never going to eat again...but the truth is, that never happens...you always leave full.
Gardens of Taxco
www.gardensoftaxco.com
(323) 654-1746
1113 N Harper Ave
West Hollywood, CA
Hours: Sun, Tue-Thu 4:30pm-11pm; Fri-Sat 4:30pm-12am
Tip: They do deliver to the West Hollywood area now.
If you are into being serenaded, the guitarist will be happy to sing you a song for a tip-La Cucaracha, La Cucaracha...
Wednesday, June 9, 2010
Tender Greens
A friend of mine took me to Tender Greens in Hollywood earlier this week for lunch. It was packed. I like the concept...fresh healthy salads mostly, and for $10.50, it is not a bad deal for the quality product. I had been to the one in Culver City a few times when it first opened, and now the place is expanding to all over Los Angeles. It is a place that is California. It is not fancy, but sleek. It is not gourmet, but fresh. It is just one big good salad...and that is really all you need for lunch, right?
The thing about Tender Greens is that they have a simple concept...which makes it easy to expand...and easy to see why the line is out the door. They have organic produce from Scarborough Farms in Oxnard,CA. You order off a big board with about 10 different salad choices, can pick a protein, steak, shrimp, or chicken, and then watch as you walk past a line of indigents that the employees are stuffing into large silver bowls. Or, you can order a protein with a simple salad or on crunchy bread and make it a sandwich...I like the marinated flat iron steak best. It's not a long wait, and I like the Hollywood location because they have outdoor seating under big yellow umbrellas. It's that lunch spot where there are industry people schmoozing or doing business.
If you are a foodie, you might appreciate that they use a variety of lettuces-bib, red leaf or that they season gently, or that they let the product speak for itself. It's an easy spot for lunch. Not memorable, but quick and easy and safe (if you are health conscious-like most of us in LA). Watch out for the end of the line where there is serious dessert temptation-HUGE red velvet cupcakes with cream cheese frosting or an Aztec brownie with my guess...some heat.
Tip: Order a salad that includes a protein, otherwise you spend an extra $5 for the protein to be added...and that makes your salad close to $17...not exactly a good deal.
Tender Greens
http://www.tendergreensfood.com
Since there are a variety of locations, check out the website for an address closest to you!
The thing about Tender Greens is that they have a simple concept...which makes it easy to expand...and easy to see why the line is out the door. They have organic produce from Scarborough Farms in Oxnard,CA. You order off a big board with about 10 different salad choices, can pick a protein, steak, shrimp, or chicken, and then watch as you walk past a line of indigents that the employees are stuffing into large silver bowls. Or, you can order a protein with a simple salad or on crunchy bread and make it a sandwich...I like the marinated flat iron steak best. It's not a long wait, and I like the Hollywood location because they have outdoor seating under big yellow umbrellas. It's that lunch spot where there are industry people schmoozing or doing business.
If you are a foodie, you might appreciate that they use a variety of lettuces-bib, red leaf or that they season gently, or that they let the product speak for itself. It's an easy spot for lunch. Not memorable, but quick and easy and safe (if you are health conscious-like most of us in LA). Watch out for the end of the line where there is serious dessert temptation-HUGE red velvet cupcakes with cream cheese frosting or an Aztec brownie with my guess...some heat.
Tip: Order a salad that includes a protein, otherwise you spend an extra $5 for the protein to be added...and that makes your salad close to $17...not exactly a good deal.
Tender Greens
http://www.tendergreensfood.com
Since there are a variety of locations, check out the website for an address closest to you!
Monday, June 7, 2010
8 oz. Burger Bar
Last Friday, I went to my local Starbucks and was reading LA Weekly and enjoying the cool June Gloom when a very handsome man, dark skinned, dread locks, and a smile sat at a table behind me. I was reading the article about well, I don't remember, because I couldn't stop thinking...this guy looks familiar. It was Govind Armstrong, owner of the old Table 8 and current 8 oz. Burger Bar on Melrose.
This foodie blogging has given me some extra confidences, so I turned to him and asked if he was busy. With a little chuckle, he said no, and I started my parade of questions.
What happened to Table 8?
How are your other restaurants doing in Miami?
What are your upcoming projects?
Govind was patient and kind. He answered all of my questions as I shared with him about my new Foodie Therapy blog and the struggle I face between doing what I love and having to sell myself as a product(therapists have to balance the work with how to create a business). He understood. He shared the parallel. He told me about how he spends more time now managing and traveling and marketing than cooking and how the cooking is his real passion. He shared "I want to get back into the kitchen and do more fine dining again."
He shared that being a chef is hard work, long hours, little pay at first. He almost was gently steering me away when I mentioned "Culinary School." He said "If you love cooking, being a chef might change your view." As for having a family life, Govind shared that his work has cause him to be all over the country without much time to settle down. Govind Armstrong gave me some things to think about, but mostly I was left with a feeling that this guy was real. I liked him, his energy, what he's about. I get him on some level. I just hope he gets back into the kitchen and gives LA a chance to enjoy his foodie food again. I remember Table 8-beautiful plates of food and an elegant atmosphere. His plans changes, like most of ours. He was going to open Table 8 in the old Chocolat space and when the market collapsed, his investors went bankrupt and he had to give that up. (now that space is the new Red 0-Rick Bayless' first LA venture-I'll be reviewing it sometime in late June).
8 oz. Burger Bar is the trend now. Govind shared he is expanding Burger Bar in LA soon. I've been there a few times. It is a cool place for lunch. I recommend the 8 oz. Burger combo ($15). The meat is juicy and he uses a combination of sirloin, tri tip, short rib, and cured chuck. You can choose a side (I like the onion rings) and a "sud" (they have some nice choices on tap). The "extras" and "sauces" are interesting too: purple mustard, friend caper tartar sauce, red onion marmalade.
The Burger is consistent and if you don't live near a Father's Office, it is a good option. With the Burger Bar Concept spreading all over LA, there are too many choices. Here are my favorites and not in a particular order:
Father's Office
Stout
Umami Burger
8 oz Burger Bar
There is something great about going to 8 oz Burger Bar on the weekend. There are people sitting outside watching the tourists shop, drinking their milkshake or bloody mary's, and enjoying a delicious burger...what a good way to have lunch.
8 oz. Burger Bar
www.8ozburgerbar.com
7661 Melrose Avenue
Los Angeles, CA 90046
(323) 852-0008
This foodie blogging has given me some extra confidences, so I turned to him and asked if he was busy. With a little chuckle, he said no, and I started my parade of questions.
What happened to Table 8?
How are your other restaurants doing in Miami?
What are your upcoming projects?
Govind was patient and kind. He answered all of my questions as I shared with him about my new Foodie Therapy blog and the struggle I face between doing what I love and having to sell myself as a product(therapists have to balance the work with how to create a business). He understood. He shared the parallel. He told me about how he spends more time now managing and traveling and marketing than cooking and how the cooking is his real passion. He shared "I want to get back into the kitchen and do more fine dining again."
He shared that being a chef is hard work, long hours, little pay at first. He almost was gently steering me away when I mentioned "Culinary School." He said "If you love cooking, being a chef might change your view." As for having a family life, Govind shared that his work has cause him to be all over the country without much time to settle down. Govind Armstrong gave me some things to think about, but mostly I was left with a feeling that this guy was real. I liked him, his energy, what he's about. I get him on some level. I just hope he gets back into the kitchen and gives LA a chance to enjoy his foodie food again. I remember Table 8-beautiful plates of food and an elegant atmosphere. His plans changes, like most of ours. He was going to open Table 8 in the old Chocolat space and when the market collapsed, his investors went bankrupt and he had to give that up. (now that space is the new Red 0-Rick Bayless' first LA venture-I'll be reviewing it sometime in late June).
8 oz. Burger Bar is the trend now. Govind shared he is expanding Burger Bar in LA soon. I've been there a few times. It is a cool place for lunch. I recommend the 8 oz. Burger combo ($15). The meat is juicy and he uses a combination of sirloin, tri tip, short rib, and cured chuck. You can choose a side (I like the onion rings) and a "sud" (they have some nice choices on tap). The "extras" and "sauces" are interesting too: purple mustard, friend caper tartar sauce, red onion marmalade.
The Burger is consistent and if you don't live near a Father's Office, it is a good option. With the Burger Bar Concept spreading all over LA, there are too many choices. Here are my favorites and not in a particular order:
Father's Office
Stout
Umami Burger
8 oz Burger Bar
There is something great about going to 8 oz Burger Bar on the weekend. There are people sitting outside watching the tourists shop, drinking their milkshake or bloody mary's, and enjoying a delicious burger...what a good way to have lunch.
8 oz. Burger Bar
www.8ozburgerbar.com
7661 Melrose Avenue
Los Angeles, CA 90046
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Friday, June 4, 2010
Sportsmanship: a lesson for us all
I am a Tigers fan, a Detroit Lions fan, and a Univ. of Michigan fan...now, if you decide not to read further, I'd understand. All of these teams (except for the Tigers) have been pretty much losers lately. I just wanted to discuss the situation that happened two days ago when the pitcher for the Tigers-Armando Galarraga, is one out away from a no hitter and the umpire called the runner safe...blowing the pitchers chance at a no hitter. If you understand baseball, it is all about tradition and history. But, since 2008 there have been changes with the increasing obsession with technology and now most sports get to have a call reviewed or challenged. In baseball the rules are that an umpire can check to see if there was a home run-whether fair or foul by watching an instant replay on TV. After Wednesdays game, I'm sure that will change.
In most sports, the player that the umpire or referee made a bad call on would do something violent-yell, hit, swear, etc and get kicked out of the game. But, Galarraga was a mature, professional that looked into tons of cameras and said "nobody's perfect." What a message to give Americans after being robbed of his "perfect" game. No hitters don't happened often. Until this season, there had never been three perfect games within the first half of a season. We had two already this year and Galarraga's no hitter would have been historical. I am sad for him. But proud of him too. I think the message about sportsmanship was clear both for the pitcher and the umpire who admitted to his mistake publicly. Who does that? No even our past presidents have admitted to mistakes so quickly after making one. The umpire Jim Joyce was a brave man, going out onto the field the next day to umpire the next Detroit game. Galarraga came out and handed him the lineup card and Joyce, with tears in his eyes, shook his hand. I know what you are thinking...how cheesy? how made for TV? And I agree...but, this also had meaning to us all because of the way it finally was a positive moment for sports. Even with the NBA playoffs looming and the gossip about where LeBron James is going to go next to play...this lesson felt bigger and more important to me. It is about apologizing if you do wrong, admitting your mistakes, and moving forward.
The commissioner is looking into extending the rules on instant replay for a situation such as what happened to Joyce's blown call and I agree that someone should overturn those situations. But what happens next...will baseball start reviewing pitches that aren't in the strike zone or whether or not a player is wearing his uniform correctly? Where do we draw the line? Or is the line meant to bend and stretch and pull?
In most sports, the player that the umpire or referee made a bad call on would do something violent-yell, hit, swear, etc and get kicked out of the game. But, Galarraga was a mature, professional that looked into tons of cameras and said "nobody's perfect." What a message to give Americans after being robbed of his "perfect" game. No hitters don't happened often. Until this season, there had never been three perfect games within the first half of a season. We had two already this year and Galarraga's no hitter would have been historical. I am sad for him. But proud of him too. I think the message about sportsmanship was clear both for the pitcher and the umpire who admitted to his mistake publicly. Who does that? No even our past presidents have admitted to mistakes so quickly after making one. The umpire Jim Joyce was a brave man, going out onto the field the next day to umpire the next Detroit game. Galarraga came out and handed him the lineup card and Joyce, with tears in his eyes, shook his hand. I know what you are thinking...how cheesy? how made for TV? And I agree...but, this also had meaning to us all because of the way it finally was a positive moment for sports. Even with the NBA playoffs looming and the gossip about where LeBron James is going to go next to play...this lesson felt bigger and more important to me. It is about apologizing if you do wrong, admitting your mistakes, and moving forward.
The commissioner is looking into extending the rules on instant replay for a situation such as what happened to Joyce's blown call and I agree that someone should overturn those situations. But what happens next...will baseball start reviewing pitches that aren't in the strike zone or whether or not a player is wearing his uniform correctly? Where do we draw the line? Or is the line meant to bend and stretch and pull?
Wednesday, June 2, 2010
Family Style
I just want to start today by thanking my mom and dad because last night at dinner, I realized that I am truly a product of my childhood experiences. Well, actually, I already knew that...being a therapist, we learn and read all about how who we become as adults is directly correlated to our childhood past. But I will explain more clearly what that means for me, and my relationship to food.
When my parents would work late nights (they worked together), one of my responsibilities was to make family dinner twice a week. I used to make about four or five dishes in rotation throughout high school. Now that I think about what I made, I feel bad for my family, but back then, it was easy food...pasta dishes with lamb ragu or salmon pasta...never complicated and probably cooked in an hour start to finish.
Last night, I was scanning through my six Ina Garten cookbooks (my all time favorite and as close to cooking g-dess as it gets) and found two recipes that seemed perfect for my crowd. There were 8 of us for dinner-because the family and or partners are also in town with a variety of eating habits, allergies, and likes and dislikes. So, taking everyone's needs into account (no milk for one, no shellfish for another)...I found two recipes in the AT HOME cookbook. The recipes are attached below and I doubled the recipe which made enough for six box lunches for the next day.
Summer Pasta-pg. 121
Ingredients
* Kosher salt
* 1/2 cup good olive oil, plus extra for the pot
* 2 tablespoons minced garlic (6 cloves)
* 4 pints small cherry tomatoes or grape tomatoes
* 18 large basil leaves, julienned
* 2 tablespoons chopped fresh curly parsley
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon crushed red pepper flakes
* 3/4 pound dried capellini or angel hair pasta
* 1 1/2 cups freshly grated Parmesan cheese
* Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Chicken Piccata-pg. 96
Ingredients
* 2 split (1 whole) boneless, skinless chicken breasts
* Kosher salt and freshly ground black pepper
* 1/2 cup all-purpose flour
* 1 extra-large egg
* 1/2 tablespoon water
* 3/4 cup seasoned dry bread crumbs
* Good olive oil
* 3 tablespoons unsalted butter, room temperature, divided
* 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
* 1/2 cup dry white wine
* Sliced lemon, for serving
* Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Bonus Tips:
For the pasta-if you don't want to buy 4 pints of cherry tomatoes (they are $4/pint), buy large tomatoes and dice OR buy 2 pints of tomatoes and add 1/2 cup of your favorite chunky marinara sauce.
For the chicken-add some 2 Tablespoons on Capers to the sauce to add depth of flavor.
It is indulgence when you have your family with you-whether you laugh, bicker, or just stare into your big bowl of pasta before that first bite.
When my parents would work late nights (they worked together), one of my responsibilities was to make family dinner twice a week. I used to make about four or five dishes in rotation throughout high school. Now that I think about what I made, I feel bad for my family, but back then, it was easy food...pasta dishes with lamb ragu or salmon pasta...never complicated and probably cooked in an hour start to finish.
Last night, I was scanning through my six Ina Garten cookbooks (my all time favorite and as close to cooking g-dess as it gets) and found two recipes that seemed perfect for my crowd. There were 8 of us for dinner-because the family and or partners are also in town with a variety of eating habits, allergies, and likes and dislikes. So, taking everyone's needs into account (no milk for one, no shellfish for another)...I found two recipes in the AT HOME cookbook. The recipes are attached below and I doubled the recipe which made enough for six box lunches for the next day.
Summer Pasta-pg. 121
Ingredients
* Kosher salt
* 1/2 cup good olive oil, plus extra for the pot
* 2 tablespoons minced garlic (6 cloves)
* 4 pints small cherry tomatoes or grape tomatoes
* 18 large basil leaves, julienned
* 2 tablespoons chopped fresh curly parsley
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon crushed red pepper flakes
* 3/4 pound dried capellini or angel hair pasta
* 1 1/2 cups freshly grated Parmesan cheese
* Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Chicken Piccata-pg. 96
Ingredients
* 2 split (1 whole) boneless, skinless chicken breasts
* Kosher salt and freshly ground black pepper
* 1/2 cup all-purpose flour
* 1 extra-large egg
* 1/2 tablespoon water
* 3/4 cup seasoned dry bread crumbs
* Good olive oil
* 3 tablespoons unsalted butter, room temperature, divided
* 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
* 1/2 cup dry white wine
* Sliced lemon, for serving
* Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Bonus Tips:
For the pasta-if you don't want to buy 4 pints of cherry tomatoes (they are $4/pint), buy large tomatoes and dice OR buy 2 pints of tomatoes and add 1/2 cup of your favorite chunky marinara sauce.
For the chicken-add some 2 Tablespoons on Capers to the sauce to add depth of flavor.
It is indulgence when you have your family with you-whether you laugh, bicker, or just stare into your big bowl of pasta before that first bite.
Tuesday, June 1, 2010
The Lompoc "Wine Ghetto"
This past weekend, I re-visited the Lompoc "Wine Ghetto." As someone who loves to enjoy wine with food, I think the place has figured it out. This is not Sonoma, Napa, or Paso Robles...this is warehouse wine tasting. There is nothing pretty about going to Lompoc (although it is a nice 3 hour drive from LA along the coast). When you drive into the town, you realize how smart these wineries are. Low rent. Lots of space. And people are coming there to taste.
Lompoc is not a place I'd recommend for a romantic weekend getaway or a place to have your first wine tasting experience. It IS a place for adventure seekers, low key individuals who don't care about labels, and those of us who just want to experience something real.
Now, just to be clear, as a psychologist, I am not promoting wine as an addiction, only a passion, to be consumed in moderation and to be enjoyed with food and friends. I do not think anything to the extreme is healthy behavior (yes, even working out). So, before I go on, I just want to reiterate what this blog is about. It is about finding your joy through activities, concepts, work, sports, food, dance, surfing, whatever. I call this Foodie Therapy because sometimes yes, I do love the idea of food and wine and how it can bring a sense of joy. But it is also how you find your way in this world. It is about how you tackle difficulties, how you endure, and how you can be resilient in the face of disappointment. For me, it is a coping strategy, rather than run towards dysfunction or addiction, it is just as easy to gravitate towards self care. This blog is my way of sharing those small ways towards health, healing, and happiness.
Ok, back to the wine. I will rate the four spots we tasted at and share why...
Dragonette Cellars-A
Ampelos-B-
Samsara-B-
Flying Goat-B
When you go to Lompoc, the Wine Ghetto is broken into two areas. The first is where Dragonette Cellars and Ampelos share a warehouse and the other is where you will find a cluster of about 7 small tasting rooms, including Samsara, Flying Goat, Palmina, Fiddlehead Cellars, etc.
Each tasting experience is unique. Dragonette Cellars is unique because Brandon Sparks-Gillis, one of the three wine makers, actually remembers your name. Brandon and I met a few years back and we've stayed in touch by re connecting at various wine events, or just a quick email to ship a few bottles to LA. The wines from Dragonette are top notch. For the price point and variety, it rivals any from other regions. The line up right now includes a dry Rose, a Sauvignon Blanc, 2 single vineyard Pinots, a Syrah and a new Blend that is going to continue to improve with age.
If you are a Pinophile, then try the Cargasacchi-Jalama($38) or Fiddlehead ($45) single vineyard Pinots. Either would go well with anything from salmon to margarita pizza (the one at Gjelina is coming to mind) or well, it is so good it doesn't even need food. FYI-Dragnotte Cellars just opened a Los Olivos tasting room...that would be a more date friendly, romantic spot to taste.
We tasted at Ampelos Cellars next to Dragonnette. The wine maker and owner, was also the one pouring and explaining about the winery. Ampelos also has a large lineup and a solid variety of wines to choose from. That is the appeal of these two wineries being so close together. Ampelos also makes a bone dry Rose of Syrah, a Viogneir, 3 Pinots, 2 Syrah, and a vary strange tasting but interesting Dornfelder. Dornfelder is a wine usually made in Germany that is added to other wine to make a blend. Only a few wineries in California make a bottle of this wine. It is dark as night and has a nose of mint, herbs, green. It's not for everyone! Ampelos wines are good food wines as well. My favorite is the Lambda Pinot ($35) which is full of red fruits, such as cherry and spices like gingerbread. I have had it in the past as a Magnum for a b'day dinner and this is a fun wine to share with friends. Although I enjoy the wines, I did not enjoy the $15 tasting fee per person. Most places do not charge a fee when you buy wine and especially when you have 8 people tasting. Ampelos was more about money, explaining how they made their money than about the wine tasting experience. For that, I give them a B-.
The other two wineries we tasted at I will mention briefly. Samsara makes great Pinots and Syrah. If you know Melville Wines, Chad and Mary (the owners) split off to do a small side project of wines using grapes from sites such as Ampelos and Melville. These are a little fuller bodied Pinots with lots of fruit and some tannin.
Flying Goat is a project by Norm Yost. The best of his work in my opinion are his Pinots. He makes very light bodied wine and with notes of cola, cherry, spice, and light tannins. These are easy drinking food wines that can use a few years of aging to mellow out.
I think it is best to live by having your own experience, not just being told what is good or bad and what you should or should not do. When it comes to tasting wine in Lompoc, I can say that this is a place that is for the foodies...those of us who want to experience something different, something more personal when they taste. In Napa, the amount of places, can make it more like Disneyland than a place to go to learn about wine. In Lompoc, the winemakers are the ones doing the teaching, the sharing of wine they made with their own hands. It is personal and that feels right when it comes to connecting...the ultimate Foodie Therapy.
Dragonette Cellars
http://dragonettecellars.com/
Lompoc is not a place I'd recommend for a romantic weekend getaway or a place to have your first wine tasting experience. It IS a place for adventure seekers, low key individuals who don't care about labels, and those of us who just want to experience something real.
Now, just to be clear, as a psychologist, I am not promoting wine as an addiction, only a passion, to be consumed in moderation and to be enjoyed with food and friends. I do not think anything to the extreme is healthy behavior (yes, even working out). So, before I go on, I just want to reiterate what this blog is about. It is about finding your joy through activities, concepts, work, sports, food, dance, surfing, whatever. I call this Foodie Therapy because sometimes yes, I do love the idea of food and wine and how it can bring a sense of joy. But it is also how you find your way in this world. It is about how you tackle difficulties, how you endure, and how you can be resilient in the face of disappointment. For me, it is a coping strategy, rather than run towards dysfunction or addiction, it is just as easy to gravitate towards self care. This blog is my way of sharing those small ways towards health, healing, and happiness.
Ok, back to the wine. I will rate the four spots we tasted at and share why...
Dragonette Cellars-A
Ampelos-B-
Samsara-B-
Flying Goat-B
When you go to Lompoc, the Wine Ghetto is broken into two areas. The first is where Dragonette Cellars and Ampelos share a warehouse and the other is where you will find a cluster of about 7 small tasting rooms, including Samsara, Flying Goat, Palmina, Fiddlehead Cellars, etc.
Each tasting experience is unique. Dragonette Cellars is unique because Brandon Sparks-Gillis, one of the three wine makers, actually remembers your name. Brandon and I met a few years back and we've stayed in touch by re connecting at various wine events, or just a quick email to ship a few bottles to LA. The wines from Dragonette are top notch. For the price point and variety, it rivals any from other regions. The line up right now includes a dry Rose, a Sauvignon Blanc, 2 single vineyard Pinots, a Syrah and a new Blend that is going to continue to improve with age.
If you are a Pinophile, then try the Cargasacchi-Jalama($38) or Fiddlehead ($45) single vineyard Pinots. Either would go well with anything from salmon to margarita pizza (the one at Gjelina is coming to mind) or well, it is so good it doesn't even need food. FYI-Dragnotte Cellars just opened a Los Olivos tasting room...that would be a more date friendly, romantic spot to taste.
We tasted at Ampelos Cellars next to Dragonnette. The wine maker and owner, was also the one pouring and explaining about the winery. Ampelos also has a large lineup and a solid variety of wines to choose from. That is the appeal of these two wineries being so close together. Ampelos also makes a bone dry Rose of Syrah, a Viogneir, 3 Pinots, 2 Syrah, and a vary strange tasting but interesting Dornfelder. Dornfelder is a wine usually made in Germany that is added to other wine to make a blend. Only a few wineries in California make a bottle of this wine. It is dark as night and has a nose of mint, herbs, green. It's not for everyone! Ampelos wines are good food wines as well. My favorite is the Lambda Pinot ($35) which is full of red fruits, such as cherry and spices like gingerbread. I have had it in the past as a Magnum for a b'day dinner and this is a fun wine to share with friends. Although I enjoy the wines, I did not enjoy the $15 tasting fee per person. Most places do not charge a fee when you buy wine and especially when you have 8 people tasting. Ampelos was more about money, explaining how they made their money than about the wine tasting experience. For that, I give them a B-.
The other two wineries we tasted at I will mention briefly. Samsara makes great Pinots and Syrah. If you know Melville Wines, Chad and Mary (the owners) split off to do a small side project of wines using grapes from sites such as Ampelos and Melville. These are a little fuller bodied Pinots with lots of fruit and some tannin.
Flying Goat is a project by Norm Yost. The best of his work in my opinion are his Pinots. He makes very light bodied wine and with notes of cola, cherry, spice, and light tannins. These are easy drinking food wines that can use a few years of aging to mellow out.
I think it is best to live by having your own experience, not just being told what is good or bad and what you should or should not do. When it comes to tasting wine in Lompoc, I can say that this is a place that is for the foodies...those of us who want to experience something different, something more personal when they taste. In Napa, the amount of places, can make it more like Disneyland than a place to go to learn about wine. In Lompoc, the winemakers are the ones doing the teaching, the sharing of wine they made with their own hands. It is personal and that feels right when it comes to connecting...the ultimate Foodie Therapy.
Dragonette Cellars
http://dragonettecellars.com/
Wednesday, May 26, 2010
Lakers, Dodgers, LA Sports-Sports Therapy
As an avid sports fan I follow just about all sports. I guess it could be the fact that my dad never had a boy or that I loved the feeling of winning as a child (positive attention) but sports has been just as much therapy to me as well, therapy itself. Let me explain...
When I was eight years old, my parents took me to the Michigan State University vs. USC Rose Bowl Game in Pasadena, CA. I remember putting on my Green and White with so much pride (that was then, now I'm a true Blue-U of M fan only). I was a little girl then but knew how important that game was. When the clock turned to 0 and the Spartans had won, I was crying tears of joy. It was celebration and jubilation and pure joy!
When I was growing up and the weekend was almost near, I would get just excited about the Saturday college football schedule as I would having to socialize or sleep over at a friends house.
Another memory...I remember being 14 years old and watching the Toronto Blue Jays on TV late on a Saturday night. My parents came home from dinner with their friends and "caught me" watching the game late at night. I remember feeling so excited that I could stay up late to see the Blue Jays win the 1993 World Series. What was it that made that night so exciting? I was 14, and wanted to stay home and watch the game instead of go out with friends to hang out.
Sports has carried me through...it was my first true passion even before Food and Wine and Psychology. Sports has a way of creating resiliency in children. After school programs allow children to stay safe by extending their days at school. It gives children a chance to learn about winning and losing as well as how to be a part of a team. These are big lessons for a child. Sports gives you that same kind of belonging as family. I remember having a softball teammate that was homeless. No one knew she was homeless until after High School. Looking back, her team was her family. It's the place you can work hard and see results. It's the time when you can leave it all out there and deal with consequences later. Sports is my Foodie Therapy...it is my passion, my outlet, and most importantly, the place that gives me a natural balance...in mind and body.
I am an LA fan-Lakers, Dodgers, Galaxy, UCLA, USC. Watching the game last night was a combination of my own version of Foodie Therapy, Sports Therapy and Indulgence on a Budget. Let's go Lakers!
This upcoming Memorial Day Weekend, I'll be off with my family to Ojai. Stay tuned to next week where I'll be reviewing the Ojai Valley Inn, a few restaurants, and the Lompoc Wine Ghetto (the most exciting new spot to wine taste in Lompoc).
Have a safe and Happy Memorial Day weekend!
Dr. Rach-Foodie Therapy
When I was eight years old, my parents took me to the Michigan State University vs. USC Rose Bowl Game in Pasadena, CA. I remember putting on my Green and White with so much pride (that was then, now I'm a true Blue-U of M fan only). I was a little girl then but knew how important that game was. When the clock turned to 0 and the Spartans had won, I was crying tears of joy. It was celebration and jubilation and pure joy!
When I was growing up and the weekend was almost near, I would get just excited about the Saturday college football schedule as I would having to socialize or sleep over at a friends house.
Another memory...I remember being 14 years old and watching the Toronto Blue Jays on TV late on a Saturday night. My parents came home from dinner with their friends and "caught me" watching the game late at night. I remember feeling so excited that I could stay up late to see the Blue Jays win the 1993 World Series. What was it that made that night so exciting? I was 14, and wanted to stay home and watch the game instead of go out with friends to hang out.
Sports has carried me through...it was my first true passion even before Food and Wine and Psychology. Sports has a way of creating resiliency in children. After school programs allow children to stay safe by extending their days at school. It gives children a chance to learn about winning and losing as well as how to be a part of a team. These are big lessons for a child. Sports gives you that same kind of belonging as family. I remember having a softball teammate that was homeless. No one knew she was homeless until after High School. Looking back, her team was her family. It's the place you can work hard and see results. It's the time when you can leave it all out there and deal with consequences later. Sports is my Foodie Therapy...it is my passion, my outlet, and most importantly, the place that gives me a natural balance...in mind and body.
I am an LA fan-Lakers, Dodgers, Galaxy, UCLA, USC. Watching the game last night was a combination of my own version of Foodie Therapy, Sports Therapy and Indulgence on a Budget. Let's go Lakers!
This upcoming Memorial Day Weekend, I'll be off with my family to Ojai. Stay tuned to next week where I'll be reviewing the Ojai Valley Inn, a few restaurants, and the Lompoc Wine Ghetto (the most exciting new spot to wine taste in Lompoc).
Have a safe and Happy Memorial Day weekend!
Dr. Rach-Foodie Therapy
Tuesday, May 25, 2010
Indulgence on a Budget
A few years ago when I was a typical starving graduate student, Marla and I decided we wouldn't give up ALL the things we loved. We came up with a way to indulge...but on a budget. Here are some tips on how to indulge on a budget.
Tip 1: Anytime you have cash (from a tutoring gig or babysitting or the ATM), put $20 into a special box or envelope hidden somewhere you won't touch until you are ready to spend it.
Tip 2: Have a goal. Decide where you want to go and how much you will need to get there. Write the goal amount on that box or envelope and don't touch it until you go.
Tip 3: Talk to your travel agent (ours is obviously Mari Marks from Pro Travel in Encino, CA). You can ask your travel agent for suggestions, what to look for in terms of specials or discounts, and good ways to save.
Tip 4: Plan your trip. Look at free websites such as tripadvisor, or the local city guide website to get an overview of events going on in that town when you are visiting. Look for free days/nights at a museum, local art shows, or wine tastings with nominal fees.
Tip 5: Enjoy the time you are away. You worked hard to save and when you travel, don't get caught up in how long it takes to get there, or how annoyed you are with the airline delay because that is part of the journey.
What I just described was how to indulge on a budget say if you are planning a trip...but most of my days I indulge on a budget by appreciating the very little things...reading the paper in the morning, taking a walk to Starbucks, people watching, calling a friend who lives out of town.
Tonight the way I will indulge on a budget is by cooking. I am not leaving the house to buy groceries, I am just taking what I already have and making dinner for Marla and my best friend Ilana. I am using frozen chicken breast, a box of quinoa, and whatever veggies are left from the week to make a healthy, inexpensive meal. The indulge part of this is not only the joy I have in making the dinner, but sharing it with my favorite people. Oh, and opening a bottle of wine from our small collection (right now we have about 150 bottles). Tonight is about Laker pride (come on already), friendship, and food.
However you indulge on a budget (and everyone's budget is different)...remember that Foodie Therapy is what you make of it. It can be a Steak at Cut, a Kogi truck taco, or just a simple dinner at home with friends.
Tip 1: Anytime you have cash (from a tutoring gig or babysitting or the ATM), put $20 into a special box or envelope hidden somewhere you won't touch until you are ready to spend it.
Tip 2: Have a goal. Decide where you want to go and how much you will need to get there. Write the goal amount on that box or envelope and don't touch it until you go.
Tip 3: Talk to your travel agent (ours is obviously Mari Marks from Pro Travel in Encino, CA). You can ask your travel agent for suggestions, what to look for in terms of specials or discounts, and good ways to save.
Tip 4: Plan your trip. Look at free websites such as tripadvisor, or the local city guide website to get an overview of events going on in that town when you are visiting. Look for free days/nights at a museum, local art shows, or wine tastings with nominal fees.
Tip 5: Enjoy the time you are away. You worked hard to save and when you travel, don't get caught up in how long it takes to get there, or how annoyed you are with the airline delay because that is part of the journey.
What I just described was how to indulge on a budget say if you are planning a trip...but most of my days I indulge on a budget by appreciating the very little things...reading the paper in the morning, taking a walk to Starbucks, people watching, calling a friend who lives out of town.
Tonight the way I will indulge on a budget is by cooking. I am not leaving the house to buy groceries, I am just taking what I already have and making dinner for Marla and my best friend Ilana. I am using frozen chicken breast, a box of quinoa, and whatever veggies are left from the week to make a healthy, inexpensive meal. The indulge part of this is not only the joy I have in making the dinner, but sharing it with my favorite people. Oh, and opening a bottle of wine from our small collection (right now we have about 150 bottles). Tonight is about Laker pride (come on already), friendship, and food.
However you indulge on a budget (and everyone's budget is different)...remember that Foodie Therapy is what you make of it. It can be a Steak at Cut, a Kogi truck taco, or just a simple dinner at home with friends.
A Honeymooners Foodie Therapy-La Villa Mahana, Bora Bora
I was recently on my honeymoon in April and thanks to my amazing travel agent mother, Marla and I had a dinner reservation at La Villa Mahana (another spot that requires planning-call at least six weeks in advance). This is a once in a lifetime dinner. The kind of experience to share with the person you love. Getting there is an adventure in itself...
First, when you are in Bora Bora, you take a small boat from the motu (small island) that your hotel is at to the main part of the island. A van picks you up in front of a Pearl store right at 7:15pm for their one seating dinner at 7:30pm. When you pull up to the restaurant you are instantly smiling. This is a gem. A house decorated like a villa in Italy or France. This nine table top restaurant has a main dining room with five tables, a room upstairs with two tables and a private table overlooking the courtyard. Marla and I were fortunate enough to have that table for two.
The menu is full of local and French influence. There is an option of two prix fixed menus: one is the Exotic and the other is the Epicurean. The Exotic menu is a four course feast for 69 euros while the menu Epicurean is a six course meal for 105 euros. Instantly, Marla and I both decided on the Epicurean menu with wine pairings. This was our honeymoon. Foodie Therapy-the ability to enjoy life, food, in the moment, indulge and of course balance.
We started with dishes that resembled artwork. Chef Damien uses only the freshest ingredients and his French training comes through in his ability to let the quality of the product speak for itself. He greets you out of his busy kitchen (he's the only one in the kitchen) and takes your order. Because Marla is allergic to shellfish, Chef Damien asked her what she would like instead of the lobster risotto. This is a place that is personal, real, and magical.
When you start by talking about bread, you know you are on the right track. The bread comes out warm from the oven and a little green wrapped package sits in a basket next to it. Curiosity takes over. The waitress happily shares that it is a Polynesian staple-coconut bread. This is easily compared to a Los Angeles classic-the tamale, although firmer in texture.
The menu begins with seared ahi tuna served simply over greens, poached potatoes with a vanilla bean oil drizzle. Each bite was harder and harder to contain the feeling that we were eating someones masterpiece. We giggled and smiled like little girls experiencing something for the first time. It was that good.
Our next courses we enjoyed curried mahi mahi, foi gras, lobster risotto...just a note, the portions were huge. Each course was big enough to share...in the US, these portions would be normal in Texas. The soundtrack in the background creates ambiance as romantic as being on a movie screen...Borcelli, Armstrongs "What a Wonderful World," and Diana Krall.
We continued on with fillet the size of our head and white cheddar gnocchi. The fillet was covered in a port wine reduction. We were so full from the other courses, it was rough getting through this one. But, we were so in the moment...each bite felt worth the stomach pains.
Before I get to dessert, let me discuss the wine. The wine list was full of French Burgundy and Bordeaux. Since Tahiti is run by the French government, the variety of wines at most restaurants there revolve around France. Which is a good thing. As part of the wine pairing, you feel like you are moving your way around French wine country. We had Champagne, Chablis, and Burgundy...some of the more popular wineries were paired with our food...for example, Joseph Drohin, one of my favorite.
For dessert, we both ordered huge chocolate lava cakes (of course we didn't get to each much of it, but the pics are great). It was a lovely and decadent end to a completely indulgent meal.
This meal is not cheap. Actually, you will spend more on this meal than an average week or two of dining out in the states. But, you MUST experience it. As a self proclaimed FOODIE, I have to say, this is one of the top 5 experiences I have had in my culinary exploration. The ambiance, food, wine, music and overall experience was what I keep returning to as I remember my honeymoon.
As you leave, you realize how what you experienced was not normal. It is not something to do more than once (or twice if you are lucky) in your lifetime. It is a privilege, as Foodie Therapy as you can get, and in times of struggle, a place in your mind to go to where things just don't get much better. We left for our boat singing Hakuna Matata...there are no worries.
La villa Mahana
b.p. 941 Amanahune, Bora Bora, French Polynesia
tel/fax: 00(689)675063
from United States: 011 689 675063
damien@villamahana.com
First, when you are in Bora Bora, you take a small boat from the motu (small island) that your hotel is at to the main part of the island. A van picks you up in front of a Pearl store right at 7:15pm for their one seating dinner at 7:30pm. When you pull up to the restaurant you are instantly smiling. This is a gem. A house decorated like a villa in Italy or France. This nine table top restaurant has a main dining room with five tables, a room upstairs with two tables and a private table overlooking the courtyard. Marla and I were fortunate enough to have that table for two.
The menu is full of local and French influence. There is an option of two prix fixed menus: one is the Exotic and the other is the Epicurean. The Exotic menu is a four course feast for 69 euros while the menu Epicurean is a six course meal for 105 euros. Instantly, Marla and I both decided on the Epicurean menu with wine pairings. This was our honeymoon. Foodie Therapy-the ability to enjoy life, food, in the moment, indulge and of course balance.
We started with dishes that resembled artwork. Chef Damien uses only the freshest ingredients and his French training comes through in his ability to let the quality of the product speak for itself. He greets you out of his busy kitchen (he's the only one in the kitchen) and takes your order. Because Marla is allergic to shellfish, Chef Damien asked her what she would like instead of the lobster risotto. This is a place that is personal, real, and magical.
When you start by talking about bread, you know you are on the right track. The bread comes out warm from the oven and a little green wrapped package sits in a basket next to it. Curiosity takes over. The waitress happily shares that it is a Polynesian staple-coconut bread. This is easily compared to a Los Angeles classic-the tamale, although firmer in texture.
The menu begins with seared ahi tuna served simply over greens, poached potatoes with a vanilla bean oil drizzle. Each bite was harder and harder to contain the feeling that we were eating someones masterpiece. We giggled and smiled like little girls experiencing something for the first time. It was that good.
Our next courses we enjoyed curried mahi mahi, foi gras, lobster risotto...just a note, the portions were huge. Each course was big enough to share...in the US, these portions would be normal in Texas. The soundtrack in the background creates ambiance as romantic as being on a movie screen...Borcelli, Armstrongs "What a Wonderful World," and Diana Krall.
We continued on with fillet the size of our head and white cheddar gnocchi. The fillet was covered in a port wine reduction. We were so full from the other courses, it was rough getting through this one. But, we were so in the moment...each bite felt worth the stomach pains.
Before I get to dessert, let me discuss the wine. The wine list was full of French Burgundy and Bordeaux. Since Tahiti is run by the French government, the variety of wines at most restaurants there revolve around France. Which is a good thing. As part of the wine pairing, you feel like you are moving your way around French wine country. We had Champagne, Chablis, and Burgundy...some of the more popular wineries were paired with our food...for example, Joseph Drohin, one of my favorite.
For dessert, we both ordered huge chocolate lava cakes (of course we didn't get to each much of it, but the pics are great). It was a lovely and decadent end to a completely indulgent meal.
This meal is not cheap. Actually, you will spend more on this meal than an average week or two of dining out in the states. But, you MUST experience it. As a self proclaimed FOODIE, I have to say, this is one of the top 5 experiences I have had in my culinary exploration. The ambiance, food, wine, music and overall experience was what I keep returning to as I remember my honeymoon.
As you leave, you realize how what you experienced was not normal. It is not something to do more than once (or twice if you are lucky) in your lifetime. It is a privilege, as Foodie Therapy as you can get, and in times of struggle, a place in your mind to go to where things just don't get much better. We left for our boat singing Hakuna Matata...there are no worries.
La villa Mahana
b.p. 941 Amanahune, Bora Bora, French Polynesia
tel/fax: 00(689)675063
from United States: 011 689 675063
damien@villamahana.com
http://www.villamahana.com/
Wine list rating: B+
Try the wine pairings if you want to learn about French wine-you get 5 pours with the Epicurean menu.
If you know wine, buy a bottle of Montrachet or Burgundy or both...cheers!
Wine list rating: B+
Try the wine pairings if you want to learn about French wine-you get 5 pours with the Epicurean menu.
If you know wine, buy a bottle of Montrachet or Burgundy or both...cheers!
Monday, May 24, 2010
Gjelina
Last weekend, my wife Marla and I went to dinner at Gjelina in Venice with her best friend and her best friends new girlfriend. Talk about a place where you should feel no pressure. Gjelina is loud and fun. This is the quintessential Los Angeles Foodie spot. There is probably nothing there not to like (unless you are looking for a quiet evening). I have read Yelp reviews about the bad service, but that was not my experience. Gjelina is perfect.
We sat inside at a corner table looking out at the lively restaurant. The waiter was friendly and for a restaurant with a six week wait list and 2 hour wait to be seated, he took the time to greet us, have a small sip of the Mi Sueno 2007 Chardonnay (a typical Napa Valley Chard with lots of oak and buttery notes) we brought from home, and tell us about his favorite menu items.
It is hard not to order the entire menu as it is loaded with farmers market ingredients that scream seasonal and fresh. The chef does magic to the veggies. My favorite was the marinated artichoke with burrata as a starter. It had basil oil, orange zest, and crispy shallots on top. It melted in your mouth. Foodie Therapy begins.
We had roasted sunchokes (also called Jerusalem artichoke) with salsa verde. Sunchokes are a root vegetable that almost taste like a slimy potatoe. They were delicious. Our waiter added that some of the more popular dishes that customers order are the Shishito Peppers, Turnips, and Cauliflour. At $8 a plate, any of these veggies are a good way to start your meal.
The mushroom toast was a table hit, with creme fraiche, truffle oil and a variety of hen of the wood mushrooms on toast...it was rich and perfect to share for two. I paired it with a Neyers 2007 Syrah ( a spicy wine with a punch) to go with the mushrooms and pizza.
Next we had pizza-now this is supposedly the reason to come to Gjelina (besides the veg) and now I understand why. The crust is super thin and crispy. The toppings are creative. We tried the Gruyere with caramelized onions and the gorgeous shaved asparagus, shallot, and runny egg pizza. Both were a hit. For the westside of LA, I cannot think of a better pizza. It definitely rivals Pizzeria Mozza on La Brea which is a little bit smaller pizza but just as interesting choices of toppings. I was eyeing the grilled radicchio, bacon, fontina and tomato confit pizza for my next visit.
To finish our meal, we tried the butterscotch pot du creme with sea salt and the banana chocolate bread pudding. Both desserts were a perfect end to an evening of laughter and
and yes, we liked our friends new girlfriend a lot. On our way out I made a reservation for my Dad's 55th B'day in July. I know, it's May...but Gjelina is worth the wait. And, as you will learn, I am a bit of a planner.
I recommend going this summer, go with a group of 6 friends, sit outside, and order a little of everything....remember, this is Foodie Therapy. Indulge, enjoy, and tomorrow you can go to the gym.
Information:
http://www.gjelina.com
1429 Abbot Kinney Boulevard
Venice, CA 90291-3740
(310) 450-1429
Open for Breakfast, Lunch, Dinner M-F 11:30-midnight; Sat-Sund Brunch until 3pm
Wine corkage: $20 (if you know wine, bring your own)
Wine list rating: a B (mostly around $50 a bottle)
This is a wine and beer spot only.
As you can see, we did not even get to the large plates. If you have a recommendation of a large plate dish you've enjoyed, I'd love to hear all about it!
We sat inside at a corner table looking out at the lively restaurant. The waiter was friendly and for a restaurant with a six week wait list and 2 hour wait to be seated, he took the time to greet us, have a small sip of the Mi Sueno 2007 Chardonnay (a typical Napa Valley Chard with lots of oak and buttery notes) we brought from home, and tell us about his favorite menu items.
It is hard not to order the entire menu as it is loaded with farmers market ingredients that scream seasonal and fresh. The chef does magic to the veggies. My favorite was the marinated artichoke with burrata as a starter. It had basil oil, orange zest, and crispy shallots on top. It melted in your mouth. Foodie Therapy begins.
We had roasted sunchokes (also called Jerusalem artichoke) with salsa verde. Sunchokes are a root vegetable that almost taste like a slimy potatoe. They were delicious. Our waiter added that some of the more popular dishes that customers order are the Shishito Peppers, Turnips, and Cauliflour. At $8 a plate, any of these veggies are a good way to start your meal.
The mushroom toast was a table hit, with creme fraiche, truffle oil and a variety of hen of the wood mushrooms on toast...it was rich and perfect to share for two. I paired it with a Neyers 2007 Syrah ( a spicy wine with a punch) to go with the mushrooms and pizza.
Next we had pizza-now this is supposedly the reason to come to Gjelina (besides the veg) and now I understand why. The crust is super thin and crispy. The toppings are creative. We tried the Gruyere with caramelized onions and the gorgeous shaved asparagus, shallot, and runny egg pizza. Both were a hit. For the westside of LA, I cannot think of a better pizza. It definitely rivals Pizzeria Mozza on La Brea which is a little bit smaller pizza but just as interesting choices of toppings. I was eyeing the grilled radicchio, bacon, fontina and tomato confit pizza for my next visit.
To finish our meal, we tried the butterscotch pot du creme with sea salt and the banana chocolate bread pudding. Both desserts were a perfect end to an evening of laughter and
and yes, we liked our friends new girlfriend a lot. On our way out I made a reservation for my Dad's 55th B'day in July. I know, it's May...but Gjelina is worth the wait. And, as you will learn, I am a bit of a planner.
I recommend going this summer, go with a group of 6 friends, sit outside, and order a little of everything....remember, this is Foodie Therapy. Indulge, enjoy, and tomorrow you can go to the gym.
Information:
http://www.gjelina.com
1429 Abbot Kinney Boulevard
Venice, CA 90291-3740
(310) 450-1429
Open for Breakfast, Lunch, Dinner M-F 11:30-midnight; Sat-Sund Brunch until 3pm
Wine corkage: $20 (if you know wine, bring your own)
Wine list rating: a B (mostly around $50 a bottle)
This is a wine and beer spot only.
As you can see, we did not even get to the large plates. If you have a recommendation of a large plate dish you've enjoyed, I'd love to hear all about it!
Foodie Therapy
Everyone talks about retail therapy, exercise, and talk therapy as if those were the only ways you are supposed to work on yourself. I am a foodie, a psychologist, and after reading many blogs, food websites, and being addicted to eating out since I was a teenager, I am finally putting my passions together to share with you how Food and Therapy can come together to make just about everything ok.
First, let me share a personal story to illustrate how I got to being here today. I was recently laid off from an assistant director position in mental health. I came home and sat on my couch and realized...I'm free. Well, it wasn't that easy. But, I am free to create again. That is the link between therapy and food. Both processes are creative and allow the creator to go with their instinct. So much of my work as a therapist is about teaching others how to follow their instincts, to go with their gut, and to follow their passions. It is now time that I go after mine.
My goal is simple...to cook with gusto, to eat out and be present, and to balance-because that is life's most important lesson. I will balance work (private practice and other therapy opportunities that come my way) with my love of food. I will not go to Culinary School, will not try out for a food show, and definitely will not pretend to be something I am not. But, what I will do is learn through experience. I will eat out at restaurants, I will analyze wine, and I will help you create your own understanding of Foodie Therapy by showing you through my own journey.
All aboard!
First, let me share a personal story to illustrate how I got to being here today. I was recently laid off from an assistant director position in mental health. I came home and sat on my couch and realized...I'm free. Well, it wasn't that easy. But, I am free to create again. That is the link between therapy and food. Both processes are creative and allow the creator to go with their instinct. So much of my work as a therapist is about teaching others how to follow their instincts, to go with their gut, and to follow their passions. It is now time that I go after mine.
My goal is simple...to cook with gusto, to eat out and be present, and to balance-because that is life's most important lesson. I will balance work (private practice and other therapy opportunities that come my way) with my love of food. I will not go to Culinary School, will not try out for a food show, and definitely will not pretend to be something I am not. But, what I will do is learn through experience. I will eat out at restaurants, I will analyze wine, and I will help you create your own understanding of Foodie Therapy by showing you through my own journey.
All aboard!
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