Author Archives: Tanaya's Table

Top Picks For An Epic Foodie Weekend

Posted on by

Copyright 2014 Tanaya Ghosh

Summer is still in full swing, with tastings and fun activities to suit everyone’s palates, from the fancy foodie to the laid-back luncher. This weekend alone happens to be gastronomically pleasing beyond belief!

Here are my picks for where to go and what to taste this weekend, from L.A. to the O.C.:

L.A. Food & Wine – The premiere foodie event– or actually, a series of events over four days… starting tonight! Renowned chefs from all over L.A. and the nation will convene to give us mouthwatering bites exploding with innovation and flavor through unique events such as Iron Chef Morimoto’s Asian Night Market, and Graham Elliot & Fabio Viviani’s Ultimate Bites of L.A. soiree. (Side note: I’m a big fan of Fabio Viviani since his Top Chef days, and he’s such a sweetheart each time I’ve met him, too. He even gave a shoutout to Tanaya’s Table last year! Who else is a Fabio Viviani fan??)

This is a can’t-miss shindig in the heart of downtown, if you’re willing to invest (quite) a bit more to get pampered at a luxe food event. I will say from the past few years covering L.A. Food & Wine that the experience you get is unparalleled, and you will have a memorable time!

Thes past posts here may help to show you the evolution of the event since 2011 (I was working & living in Hong Kong the summer 0f 2012 — the only way you can keep me away from this event is to send me to another country!):

L.A. Weekly Pancake Breakfast – I’m quite excited for this one, since brunch is my all-time favorite meal. Curated by KCRW’s Evan Kleiman, top restaurants around Los Angeles will serve their unique renditions of a classic brunch. Plus, there will be mimosas and more. Yum!

K-Town Night Market OC Block Party – Held at Angel Stadium in Orange County. Music and masses of people, plus traditional and Asian-inspired food will be served. With SIX (yes, six!) consecutive food events to cover over the course of these next four days, I’m still bummed I’ll be missing this one!

If you’re missing them but wish you weren’t, I will be covering a good portion of these, and will take you with me through the videos, photos and stories to come! It’ll be like you were right there with me, minus the calories ;).

BONUS: L.A. Times’ The Taste is the very next weekend, so pace yourselves, people! It’s yet another series of food events you don’t want to miss, right in L.A. From “Field to Fork” to “Sunday Brunch,” there are a ton of good eats that await! Get your tickets while you can, and prime your tastebuds for some serious fun ahead.

 

Figology Fest + A Recipe For… Whiskey Bacon Fig Jam!

Posted on by
Copyright 2014 Tanaya Ghosh

We be jammin’

 

I know, right? Whiskey, plus bacon, plus glorious FIGS… who knew? From the fortuitous moment that I got three crates of fresh California Figs from the Food Bloggers Los Angeles’ Figology Fest, endless possibilities started running through my head.

Figs are such a versatile fruit, with so many varieties and complexities in flavor! Allow me to break down some of the different variations in relatable terms– through the language of wine, of course:

  • Black Mission – The Cabernet of figs. Purple and black skin, with a deep, earthy flavor.
  • Brown Turkey – The Pinot Noir of figs. Light purple to black skin, with a robust flavor.
  • Calimyrna – The Chardonnay of figs. Yellow/pale green skin, with a buttery, nutty flavor.
Copyright 2014 Tanaya Ghosh

Clockwise: Calimyrna, Black Mission and Brown Turkey Figs

 

Not only are figs varied in color and flavor, but they also boast a variety of health benefits. For example, the fig is an excellent source of minerals like calcium, potassium, iron and zinc. Plus, they’re rich in antioxidants and fiber. What’s not to love?

Here are some fun facts… you know, just in case you’re ever on “Jeopardy” and “Figs” happens to be a category: Figs are in season for most of the year (from May through December), and wasps are the only pollinators of this unique fruit. Plus, did you know that 98% of the nation’s fresh figs are grown in California? Or that 100% of dried figs also hail from Cali? Just another reason to be proud of our stellar state! California Love, all the way.

The figfest was not only a great chance to catch up with the fab bloggers that comprise our fun-loving foodie group, but also an opportunity to explore the different ways that figs can enhance any given part of a meal. A variety of fresh figs starred in everything from drinks to savory dishes to desserts during our figgy soiree.

Created by two amazingly talented ladies, Erika (In Erika’s Kitchen) and Judy (Two Broads Abroad), here are some of the goodies they served up for summer “fig-spiration” (okay okay, last fig pun… for now!):

Copyright 2014 Tanaya Ghosh

Left to right: Fig & Olive Focaccia, Fresh Fig Tart, Boozy Fig Milkshake, Stuffed Figs a la Blue

 

Copyright 2014 Tanaya Ghosh

Spicy Pork & Fig Skewers

 

Copyright 2014 Tanaya Ghosh

Fresh Fig Tart Slices

 

Copyright 2014 Tanaya Ghosh

Fig Zinfandel Sorbet with Candied Walnuts and Fig Caramel

 

After tasting all this “fig-tastic” food (ha… couldn’t help myself!), we went home with an abundance of assorted figs. I really love a good sweet-savory combination, so I thought that a great way to prolong the life of these figs would be to turn a handful of them into a jam. A bacon and whiskey jam, to be exact.

The recipe I created also has a secret little kick– in the form of a dash (or two) of Sriracha!

 

Copyright 2014 Tanaya Ghosh

The Basics: Fresh Figs, Whiskey, Bacon

 

For jams like this, I’m a big believer in improvisation and innovation with what you’ve got. So if you don’t have all these ingredients sitting in your pantry, don’t stress– you can always create your own flavor profile using the fig-bacon-whiskey base.

I just love the flavor and texture of using fresh figs here, but the other nice thing about this recipe is that you can substitute dried figs if fresh ones aren’t in season. Big thanks once again to California Figs for the fig love!

So here it is… a little boozy, jammy, hint-of-savory goodness for you to enjoy in any way you can think of!

 

Copyright 2014 Tanaya Ghosh

Fig Jam: The Evolution

 

Whiskey Bacon Fig Jam

Ingredients

  • 12 fresh figs (preferably Mission)
  • 4 strips thick-cut bacon
  • 2 tablespoons finely chopped shallots
  • 1/4 cup honey
  • 1/2 cup brown sugar
  • 3 tablespoons red wine vinegar
  • 1/4 cup whiskey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Sriracha sauce (optional)
  • 1 1/2 teaspoon salt, or to taste
  • 1 tablespoon fresh lemon juice

Directions

In a heavy-bottomed pan with a lid, brown the bacon. Remove the bacon and set aside. Drain all but one tablespoon of the bacon fat.

Add shallots and sauté until softened, over medium heat. Add remaining ingredients except lemon juice and bring to a simmer. Once simmering, crumble the bacon and add it to the pot.

Reduce heat and partially cover the pot, while continuing to simmer. Stir occasionally until the mixture reduces to a thicker, syrup-like consistency.

Add lemon juice. Pour mixture into a food processor and blend until smooth.

Final step: enjoy your boozy, bacon-y, figgy jam! It spreads wonderfully on crisp toast, adds a savory-sweet textural component to cool, creamy ice cream, and is great rolled into croissant dough and baked with a little mascarpone or Brie cheese. You can even glaze your chicken with it and bake it for dinner.

Hope you enjoy it as much as we did!

Copyright 2014 Tanaya Ghosh

Whiskey Bacon Fig Jam on Vanilla Ice Cream – A surprisingly craveworthy combination!

 

This post was sponsored by California Figs. All opinions are my own.

All photos copyright © Tanaya’s Table.

Copyright 2014 Tanaya Ghosh

Video Edition: Macaron Ice Cream Sandwiches, Shark + Pho Tacos, Oh My!

Posted on by

Pho tacos and Thai tea boba with milky popsicle swirl-ins? These things actually exist, thanks to Rakken and Pop’d Up. Here’s a quick little video to give you a taste of these bites and more from last weekend’s 626 Night Market held at Santa Anita Park in Arcadia, CA.

With that, here’s my first-ever vlog episode, with more to come!

Copyright 2014 Tanaya Ghosh

Click to see the night market bites in action!

Other highlights included a craveworthy Hawaiian-inspired pineapple and bacon-wrapped “Terrier-ki” dog with wasabi mayo and a nori seaweed garnish from Tokyo Doggie Style, which was voted one of the top 6 food trucks in Los Angeles. I can see why, with not only their innovative Japanese fusion food truck creations, but also their stellar customer service!

626 NM Tokyo Doggie Style Hot Dog

Their buns are sourced straight from New England, and the care they put into crafting their food really shows. We also tried their “OG” fries, with kimchi, cheese, steak and caramelized onions. Sinfully delicious!

626 NM Tokyo Doggie Style Fries

We also had shark tacos from La Sriracha Macha, with legal shark meat from Australia. The shark meat actually tasted like a mild, firm fish, and the Mexican Sriracha sauce was a nice complement to the taco. The pho tacos from Rakken (as seen in the video) were also moist, savory, complex, and actually tasted like pho in taco form!

626 NM Pho Taco

Last but definitely not least, check out the Fruity Pebbles macaron ice cream sandwich from Dolcissimo Bakeshop! Vanilla ice cream and Fruity Pebbles-flecked giant macarons, rolled in some more of the sweet, colorful cereal for a crunch. It’s magical, unique and oh so delicious… like milk and cereal, in frozen, giant macaron form! It’s the stuff dreams are made of, people.

Copyright 2014 Tanaya Ghosh

There are two more 626 night markets coming up this summer, so stay tuned by visiting the 626 Night Market website! Additionally, Monterey Park is having its inaugural night market this Friday, July 25. Check out the MPK Night Market website for more information. So many night markets, so much delicious food and fun to be had!

Speaking of which, check out the unique bites and foodie highlights from last month’s DTLA Night Market right here. Until next time, let’s all just admire this glorious macaron…

Copyright 2014 Tanaya Ghosh

…just sayin’.

Celebrating National Hot Dog Month At DogHaus

Posted on by

Were you, by any chance, aware that July is National Hot Dog Month? After doing a little fact-checking, I found that the National Hot Dog and Sausage Council even confirms this! It only makes sense, since summer is grilling season, right?

To celebrate, I had the opportunity to try DogHaus for the first time. I’d been meaning to try it for quite some time after hearing all the hype, so talk about perfect timing! DogHaus has even brought on chef and TV personality Adam Gertler as their Würstmacher, and I’d actually interviewed him back in 2012 (interview right here). This would be the first time I’d get to taste these creations… so naturally, all signs pointed to yes, let’s try this place already!

Copyright Tanaya Ghosh 2014

DogHaus has multiple locations around Southern California, and just recently opened its first franchised location in Canoga Park. I visited DogHaus Biergarten, located in Old Town Pasadena, and found it to have a unique vibe and a great selection of craft brews and knowledgeable staff to go along with its innovative dogs.

Biergarten Manager Tony Pereyra is a jack of all trades, even lending his bartending and event coordination skills to the Biergarten location’s success. He and most of the staff have worked at the space even before DogHaus came into existence, about 3 years ago. Tony sat down to chat with us, and explained that the uniqueness of the spot lends itself to the location.

Since it’s a bit off the beaten path (you have to enter through a side alley– pretty cool!), and not in your typical nightlife-filled area, I had to ask why they stayed open until midnight or 2 a.m., depending on the night. Turns out, late weeknights become impromptu industry nights, as staff from surrounding restaurants have made DogHaus Biergarten their go-to late night spot to mingle after-hours.

Now that’s a cool story and all, you might say, but how is the actual food? Here’s the lowdown on these uber-cool hot dawgs:

Copyright Tanaya Ghosh 2014

The “One Night in Bangkok” Dog

The “One Night in Bangkok” is one for the adventurous flavor-seekers, and for those who like a bit of heat on their dogs. If you’re bored with the traditional hot dog, this baby is for you. The juicy Thai red currywurst packs a nice amount of heat. The cucumber kimchi relish adds acidity to cut through the heartiness of the meat, the richness of the creamy cilantro aioli, and the saltiness of the crunchy peanuts sprinkled atop the dog. There are definitely some amazing Asian flavors packed between those sweet Hawaiian buns!

As an added bonus, the staff can readily suggest drink pairings, as the food and beverage menus influence one another to stay on top of the latest food trends. Tony recommended an IPA with this spicy wurst, as the bitter earthiness and subtle spicy tones would complement the flavors in the food. “The hops in the beer cool down the palate,” he explained with excitement. “At the end of the day, it’s all about product knowledge.”

Copyright Tanaya Ghosh 2014

The “Sooo Cali” Dog

The “Sooo Cali” Dog has some classic SoCal flavors lying between those two signature Hawaiian bread buns. On this all-beef skinless dog, you’ll find fresh tomato and buttery avocado slices, along with an aromatic basil aioli and some fried onions for a nice crunch. This hot dog, being one of the originals since the first DogHaus location, has won awards from the likes of L.A. Weekly a couple years ago.

Just a few months ago, chef Michael Brown joined the DogHaus team. Just to give you an idea of his culinary chops: he’s been involved with Red O’s opening, and has also served as executive chef at Google and the Nike World Headquarters before heading to the DogHaus to become culinary director. I can’t wait to see what’s next on their ever-evolving menu the next time I’m in Pasadena!

Copyright Tanaya Ghosh 2014

So much good stuff!

At this particular lunchtime feast, there were tater tots, French fries and coleslaw galore. So many sides, plus Tony insisted we try a couple happy hour items as well. So good! Let’s just say that if you came here a few times a week, every week, you still wouldn’t get bored anytime soon.

DogHaus Biergarten has late night happy hour from 10 p.m. to close, and Sundays truly are Sunday Fundays with an all-day, all-night happy hour. Happy hour favorites include the $1 burger sliders with white American cheese, caramelized onions and a dab of mayo (pictured above… and absolutely delicious).

The mini all-beef corndogs with a root beer and cornmeal batter are also a favorite come happy hour, along with great craft beers and more. You can check it all out here, or just stop by when you’re in the area. I definitely plan on going back soon, especially when I don’t feel like grilling in the heat!

Speaking of grilling season, some of my favorite toppings for DIY summer grilling include pickled red onions, sliced avocado with lime, Sriracha aioli, fruity Not Ketchup (so many great flavors!), or some good ol’ whole grain mustard with a zing. I’m always on the lookout for some interesting topping ideas, so if you have any go-to’s, feel free to holler. More summer finds to come!

Copyright Tanaya Ghosh 2014

Throwback Thursday: Food Fest Survival Guide

Posted on by

Given that summer is prime food festival season, I thought I’d share a little TBT article I wrote for Neon Tommy on food fest protips. Plus, here are links to a few foodie events coming up to put your new skills to the test:

~~~~~~

Food Festival Survival Tips: An Insider’s Guide

After regularly attending various tasting events, I’ve compiled a few tried-and-true tips for you, to maximize every food fest experience you encounter, without the learning curve (trust me, there is one!).

For attendees:

– If the fest takes place where there’s hot weather, bring water and sun protection. It will get hot, and it’s hard to keep scarfing down food while sweating profusely and getting scorched. Trust me on this one.

– Bring a tote bag to carry all the random (but awesome) freebies you’ll get, so you have both hands for eating! Sometimes you get tote bags at events, and sometimes you don’t. Since they can be folded up, you’re not risking much by taking one just in case.

– Come hungry, but pace yourself once you’re there. Be choosy and prioritize what you want to eat most, because those little bites add up faster than you think. The novice’s biggest mistake is to eat as much of everything they see as soon as they walk in, until they no longer can stuff their mouths with the food they really wish they had room for. This kind of tragedy kills me a little inside, personally. Don’t let it happen to you!

– Wear comfortable shoes and stretchy clothing. This is not a fashion show, people. Most of us are here to eat, not to teeter around in heels as we eat — and drink — excessively.

 

If you’re on the vendor side, some tips from a consumer standpoint include the following:

– Offer something small but unique, because you want to be worth every bite… because there are so many vendors to choose from. People may get full before they reach you, so you want to have something small but worth tasting!

– Incorporate something refreshing, if you can… or otherwise weather-appropriate, depending on the location and season. Sometimes, those are the most appealing and memorable bites.

– DEFINITELY have a written description of the food, because it serves neither you nor your customer if your dish was the best they’ve had, but they don’t even know what they ate. Having a sign enables you to focus on dishing out the food and greeting people instead of taking the time out to repeatedly describe it every two seconds. It also makes it easier on us food writers… just sayin’!

– Yes it can get tricky, but please try extra hard to bring enough of your advertised dish, because as an attendee, there’s nothing worse than missing out on what you wanted to try the most from your favorite vendor… and it’s not even halfway through the event. Having to settle for something you’re serving in place of the one thing we wanted most doesn’t compare, most of the time.

– When planning your dish, anticipate huge lines and have a game plan on how to turn the food around faster than you think you’ll need to!

– Smile! Occasionally, the lack of pleasant interaction has soured the experience of an otherwise great tasting. A friendly attitude when interacting with customers is what ties the whole food experience together, so please don’t forget that crucial step! People are excited to try your food, and a smile goes a long way.

Of course, many vendors have these things down pat, and there are a lot of logistics that make it much harder than it looks. But from a consumer standpoint, this is what we’d love to see. Anything else you’d like to add to either list, go ahead and add in the comments!

Reach Tanaya Ghosh here or follow her on Twitter.

— This article can originally be found on Neon Tommy. —