Category: My favorite GEMS in Los Angeles

Full Flavored Fresh Vegan Spring Rolls And Hollywood Bowl Picnic / Movies

Full Flavored Fresh Vegan Spring Rolls And Hollywood Bowl Picnic / Movies

This post is #sponsored by Allied Contigo on behalf of The Hollywood Bowl. All opinions and recipe are 100% my own.

Full flavored fresh vegan spring rolls are also gluten free. They pack perfectly for a picnic at the Hollywood Bowl for the Movie Concert series!

Have you had a chance to check out the Hollywood Bowl family friendly movie music concert series calendar yet? Oh my word. I’m so excited for what’s in store this Summer. It’s not like the Hollywood Bowl ever disappoints, and the fact that they showcase some of the best films and concerts all sunny season long conjures up a new burst of excitement in me year after year. (more…)

Knott’s Berry Farm Boysenberry Festival

Knott’s Berry Farm Boysenberry Festival

Max at knott's Boysenberry Festival

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Disney California Adventure Food & Wine Festival 2018

Disney California Adventure Food & Wine Festival 2018

Disney California Adventure Food & Wine Festival 2018Disney California Adventure Food and Wine festival is going on from March 2nd to April 12th!

DISNEY CALIFORNIA ADVENTURE FOOD & WINE FESTIVAL 2018 is finally here (March 2nd – April 12th)! I was invited to a delicious day of learning all about the annual Food & Wine Festival and of course sampling too. Let me start (more…)

Indiana Jones Snake Cookies For The Hollywood Bowl Screening!

Indiana Jones Snake Cookies For The Hollywood Bowl Screening!

Disclosure: This post is sponsored by Allied Contigo. All opinions and recipe are 100% my own.

Indiana Jones Snake Cookies for The Hollywood Bowl Raiders Of The Lost Ark screening

I’ve lived in City Terrace / East Los Angeles my whole life and never have I seen advertisement for any form of art/entertainment hanging from street banners the way you do in areas west of downtown. For the first time ever Hollywood Bowl has taken the lead in advertising the arts in a predominantly latino neighborhood, and I (more…)

Disneyland HalloweenTime Pumpkin Twists and Other Salivating Treats

Disneyland HalloweenTime Pumpkin Twists and Other Salivating Treats

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

pumpkin-twist-witchYes, that’s me with Chef Christina from Disneyland…. She taught me how to make the famous seasonal pumpkin twists to share with you. We had such a great time filming in front of the Haunted Mansion. Watch the video to see how easy this recipe is to make, and enjoy it at home.  I am also including a Strawberry version at the bottom of this post for during the year.

In addition to the pumpkin twists, I also got a sneak peak at all the cool make your mouth salivate treats that Disneyland pulls out of it’s witch hat during this ghoulish time of year. Did you know that all the treats on a stick are decorated by hand? And to make it double the fun both Disneyland in California and Disneyland in Florida offer the same snacks so both coasts can celebrate in the same spooktacular fashion! That Mickey is something of a wizard! There are also a few other new treats to the park. Try the sourdough pumpkin shaped bread loaf. Then there is the  debut of the Ursula cupcake, so good you may let her steal your voice.

Below is a photo guide to some of the best treats in the park, so you know exactly what to look out for! Happy HalloweenTime at Disneyland!

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Ursula-cupcake

pumpkin-sourdough

Maleficent-rice-krispie

ghostly-candied-apples

Ingredients for Strawberry Twists:

  • 1/3- cup strawberry jam
  • 1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
  • egg wash (1 tablespoon water and 1 egg whisked)
  • sugar crystals, for garnish
  1. Bring the strawberry jam to room temperature.
  2. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
  3. Spread pastry sheet with 1/3 cup of the strawberry jam.
  4. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
  5. Place filled puff pastry in refrigerator for half hour.
  6. Preheat oven to 400 degrees Fahrenheit.
  7. Line a baking sheet with a non-stick baking mat.
  8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down. Watch video to see exactly how.
  9. Using a pastry brush, brush tops with egg wash. Sprinkle with sugar crystals.
  10. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes.
  11. Enjoy!

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

The Taste! Southern California’s Crown Jewel Of Food Fests Brought To You By The Los Angeles Times

The Taste! Southern California’s Crown Jewel Of Food Fests Brought To You By The Los Angeles Times

Los Angeles Times The Taste

I’ve lived my whole life here in Los Angeles, and it is a total privilege to be a native of this beautiful City of Angels.  I have learned to take my first steps here and take great pride in being an Angelino.  Yes, I root for the Dodgers. Yes, I love the fact that I can visit a snowy mountain top and a warm beach within the same day if I wish.  Yes, I love that L.A. has one of the best food scenes in the United States. The history of my city is vast and amazing and I have learned about it through The Los Angeles Times as it occurred. This weekend my treasured Los Angeles Times will be hosting The Taste hailed as “The food and wine festival that is authentically L.A.” It will encapsulate the many food cultures that make up fine dining in this glorious melting pot of ours. My excitement expands past it’s snapping point to spend the Labor Day weekend (August 29 -31) in elastic stretch pants as I eat my way through the Taste.

Bacon Cinnamon Rollsstrawberry criossant          Russ Parsons Editor of Los Angeles Times Food

Average Betty and Presley's PantryMy friend Average Betty and I got to preview a little bit of the Sunday Brunch hosted by Noelle Carter (LA Times Test Kitchen Director) at the actual Los Angeles Times test kitchen a few weeks ago.  Noelle along with Russ Parsons (LA Times Food Editor And Columnist) hosted a gaggle of writers to some extraordinary eats as a little preview of what is to come. We noshed on chilaquiles from Mexican Chef Jimmy Shaw of Loteria Grill,  maple bacon cinnamon rolls (pictured above, recipe will run in the Los Angeles Times Food Section 8/30 Saturday) that Noelle made herself, and some of the most divine pastries (strawberry croissants) from Farmshop and almond brioche from Bouchon Bakery. Wowsers…. All I can say is if you don’t have tickets to this weekends event held at Paramount studios, I highly recommend you get on your computer this instant and buy a pass. The Taste will transform Paramount Pictures Studios’ backlot into the ultimate epicurean pop-up block party Friday, August 29th through Sunday, August 31stClick here to purchase tickets.  This food fest will be like no other and will really remind you what a food festival should be. Be ready for the most sublime flavors to pass your lips and take advantage of the fact that you can sample all the best restaurants of Los Angeles in one place at your disposal for a flat fee. It’s a great way to go down the list of where you must dine, and what you don’t need to desire afterall.  I will be there with bells on and a big smile, cuz I know I’m in for a treat. See you there!

Check out the schedule below:

  • Opening Night; Fri., Aug. 29th, 7:30 to 11:00 p.m.
    The Times’ renowned Food staff, the festival’s co-hosts, and participating chefs and bartenders gather for a soiree with a focused collection of tastings, premium cocktail and wine offerings, and live entertainment. Restaurants include CAFÉ del REY, DeSano Pizza Bakery, Girasol, Guelaguetza, Hamasaku, Mexicali Taco & Co., Pedalers Fork, Phorage, Plan Check, Sotto, Sushi Roku, THE Blvd Restaurant, Waterloo & City.

 

  • Field to Fork – Hosted by Russ Parsons, Times Food Editor, and Nancy Silverton, Chef/Co-Owner of Osteria Mozza and Pizzeria MozzaSat., Aug. 30th, 11 a.m. to 3 p.m.                                                                                                       Local flavors shine at this day defined by fresh, seasonal ingredients with demos from Silverton, Tal Ronnen (Crossroads), C.J. Jacobson (Girasol) and Bruce Kalman (Union). In addition to wine seminars that inspire the palate, the event will feature a roundtable about cooking with famers market finds moderated by Parsons with Roxana Jullapat (Cooks County), Josiah Citrin (Mélisse), Jessica Koslow (Sqirl) and Vincenzo Marianella (Copa d’Oro). Restaurants include BOA Steakhouse, Chichén Itzá, Eveleigh, Girasol, Lemonade, Lotería Grill, Lum-Ka-Naad Thai, Michaels on Naples, Napa Valley Grille, Palihouse Brasserie, Pono Burger, Tender Greens.

 

  • Dinner with a Twist – Hosted by Betty Hallock, Times Deputy Food Editor, Jonathan Gold, Times Restaurant Critic, John Sedlar, Chef/Owner of Rivera, and Master Bartender Julian CoxSat., Aug. 30th, 7:30 to 11:00 p.m.
    LA’s formidable cocktail and culinary cultures collide with demos from chef & bartender duos including Sedlar & Cox, Ricardo Zarate & Deysi Alvarez (Mo-Chica, Picca, Paiché) and Michael Hung & Michael Lay (Faith & Flower). The collaborative spirit continues with a group demo featuring Alex Day & Devon Tarby (Honeycut, Proprietors LLC), Max Deaman & Mikki Kristola (The Varnish) and Naomi Schimek (The Spare Room). Restaurants include BierBeisl, Carnitas El Momo, Craig’s Restaurant, Grub, Public School on Tap, RivaBella, Sotto, The Churchill, The Misfit Restaurant + Bar, The Raymond.

 

  • Sunday Brunch – Hosted by Noelle Carter, Times Test Kitchen Director, and Thomas Keller, Chef/Proprietor of The French Laundry and Bouchon; Sun., Aug. 31st, 11 a.m. to 3 p.m.
    Brunch gets its due at a family-friendly affair with demos from Carter, Karen Hatfield (The Sycamore Kitchen, Hatfield’s) and Casey Lane (The Tasting Kitchen). Russ Parsons will be on hand to discuss 20 years of The French Laundry with Chef Keller and Laundry alums Jeff Cerciello (Farmshop), David Breeden (The French Laundry) and Timothy Hollingsworth (Broad Museum Restaurant). Melissa Nicola (Nic’s Beverly Hills) will join Times columnist Steve Lopez to share edible creations from the students at CAKE (Culinary Arts Kids Eat). Restaurants include Del Rey Deli Co., Guelaguetza, Lotería Grill, Muddy Leek, my two cents, THE Blvd Restaurant, Wilshire Restaurant.

 

  • Flavors of LA – Hosted by Jonathan Gold, Times Restaurant Critic, and Michael Cimarusti, Chef/Owner of Providence, Chef/Partner of Connie and Ted’s; Sun., Aug. 31st, 7:30 to 11:00 p.m.
    The closing night spotlights the city’s rich and varied tastes with demos from Cimarusti, Evan Kleiman (KCRW’s “Good Food”), Jimmy Shaw (Lotería Grill) and Amelia Posada (Lindy & Grundy). Exploring the art and science of foraging, Gold will talk found fare with chefs Ari Taymor (Alma) and Wes Avila (Guerrilla Tacos) and wild food expert Pascal Baudar. Culinary mixologist Tricia Carr will cap off the evening with a crushed cocktails how-to. Restaurants include Acabar, Ayara Thai Cuisine, Border Grill, Fishing with Dynamite, Horse Thief BBQ, Manhattan Beach Post, Meals by Genet, Mr. Chow, Osteria and Pizzeria Mozza, Phorage, Pine & Crane, Urban Garden.

 

LA’s Quintessential Bacon Wrapped Hot Dog Is Perfect For 4th Of July

LA’s Quintessential Bacon Wrapped Hot Dog Is Perfect For 4th Of July

Celebrate the 4th of July with the quintessential Los Angeles bacon wrapped hot dog #WMTMomsThe countdown to the great Fourth of July is on! Exactly a week from now the sky will be showered in spectacular bits of light, a celebration for this amazing country’s  independence. I am taking a different approach to the holiday this year…. usually my energy is on fire running around trying to get everything done to be just so. Not this year, I am dreaming of something way more relaxed. Easy, but nice. Simple, but well thought out. Relaxing at home in comfy loose clothing with my flip flops on surrounded by a few of my closest friends, and really tasty food.

When I started to think of the menu, and what I would serve, my head sort of skipped around thinking of all things Americana. I thought about pie, watermelon, french fries, green salad, hamburgers, and hot dogs. Hot dogs get so much respect in my neck of the woods, especially the quintessential downtown Los Angeles bacon wrapped hot dog, there is no other dog that trumps it for me. And just like that I decided I would serve bacon wrapped hot dogs. They are so easy to prepare and take very little effort, but are “ooooohhhhhh sooooooo gooooooooood!” Plus I know I could find all the ingredients I need for my 4th of July Dogs at Walmart…. my one stop shop! Happy Red White and Blue USA…. Here’s to our Independence!

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Ingredients for bacon wrapped hotdogs:

  • bacon
  • frankfurters aka: wieners
  • toothpicks
  • hot dog buns

Directions:

  1. Take a single strip of bacon, and a frankfurter. Wrap the entire frankfurter by starting at the top and working your way to the bottom.
  2. Ensure closure with a toothpick on both the top of the bacon wrapped frankfurter and the bottom. wrapped frankfurters in bacon
  3. In a frying pan over a medium flame add in bacon wrapped frankfurters. Cook on  one side until crisp then turn to the other side. IMG_1655
  4. Using thongs, carefully pull the toothpicks out of each frankfurter, and continue frying on the sides until the entire frankfurter is cooked. IMG_1660
  5. Slice open hot dog bun and fill center with bacon wrapped frankfurter.
  6. Garnish with ketchup, mustard, onion, pickle, mayo.
  7. Enjoy! Bacon wrapped 4th of july hot dogs! #WMTMoms

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