Category Archives: Food

Copyright 2014 Tanaya Ghosh

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

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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

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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

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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:

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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. —

 

Copyright 2014 Tanaya Ghosh

Around L.A: Bites From The DTLA Night Market

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The 626 Night Market, known for hosting events in the San Gabriel Valley akin to the original night markets found in Asia, has now come to Los Angeles. The first-ever DTLA Night Market was held at the lot across from Staples Center in the heart of downtown, with plenty of food and retail vendors, art and live entertainment.

Having covered past 626 Night Markets, the downtown L.A. event seemed to have a slightly different vibe, with more of a modern, eclectic selection of vendors as well as crowd, which also seemed to skew younger, at least during the time we were there on Friday.

The event was held June 20-21st, running from 4 p.m. to 2 a.m. both nights. Quick protip: If you’re going to taste a variety of good food, it’s best to get there earlier in the day, to beat the rush. You’ll get dibs on the best items before they may run out, and also avoid long lines. If you’re going for the ambiance and more of the true “night market” feel, go in the evening when it’s bustling with more people, lights and live music.

With an artwalk, hookah lounge, beer garden, 97.1 AMP Radio DJ’ing onsite and more, the event had a lively vibe, with a diverse group of vendors offering a variety of different bites for purchase. Here are some of the top bites we tried:

Copyright 2014 Tanaya Ghosh

This red velvet mochi egg waffle comes from Puffect, a bakery that specializes in creating these unique crispy-on-the-outside, fluffy-on-the-inside waffles that can commonly be found on the streets of Hong Kong. Some of my fondest street food memories in Hong Kong (I lived there one summer, and plan to share those adventures as well… so much good food!) involve these delicious treats. Puffect offers lots of creative takes on the classic egg waffle by creating flavored batters such as Thai tea and green tea, in addition to the red velvet variation. A host of add-ons can texturally enhance your egg waffle experience, as our mochi-studded dessert provided chewy pockets of gooey, starchy goodness.

Copyright 2014 Tanaya Ghosh

This special version of the original Ramen Burger is a collaboration with La Sriracha Macha, a Mexican-inspired version of the now-ubiquitous Sriracha sauce. The patty was good and all, but the ramen bun was unique and tasty, with an even texture throughout that held up well when repeatedly bitten into (unlike some other imposter ramen buns). The sauce added great flavor that made the entire thing juicier, with a little heat.

Copyright 2014 Tanaya Ghosh

Kalbi taco buns from Crasians had a “secret ingredient” which gives the traditionally soft bao a crunchy exterior when frying. I think it’s some sort of larger bread crumb flake, because it looked liked flaked coconut but didn’t taste like it. Delicious nonetheless.

Copyright 2014 Tanaya Ghosh

This anything-but-ordinary fried chicken sandwich was created by Formosa Cafe’s Brian Huskey (who is also a former “Top Chef” contestant). The crispy exterior and juicy interior of the chicken was accompanied by the refreshing coolness of the coleslaw, a sweet richness from the Okinawan purple potato, and a little kick of heat from the accompanying jalapeño yuzu sauce. All of these components joined forces to create one of the most well-balanced bites of the entire event.

Copyright 2014 Tanaya Ghosh

The newest item from Mama Musubi is the Currywurst rice ball. With a quality tidbit of Berkshire pork sausage and a dab of Japanese curry aioli, the flavors added a nice depth to the seasoned rice + seaweed base. I’ve had other rice ball variations from Mama Musubi, all of which have been varying degrees of tasty. Still, I’ve always felt that it’s a lot of rice for what you’re paying, and more importantly, for all the stomach real estate (as I like to call it) that it takes up during a food event. The rice is quite filling, and there’s a lot of it in proportion to the actual toppings. Still a pretty solid bite overall.

Copyright 2014 Tanaya Ghosh

Now, on to the uni cream and truffle oil tater tots from Lotza Tots. Rich, creamy, just the right amount of uni– which, by the way, is sourced straight from the Maruhide Uni Club… so you know their sea urchin is legit. These tots were quite rich as you’d expect, but Lotza Tots was kind enough to entice us with a special half-order. Flavor-wise, these tots were uni-tater perfection. True indulgence at its finest: a little deep-fried fair fare, topped with creamy class.

Copyright 2014 Tanaya Ghosh

Other interesting eats and drinks included spiked Amaretto boba by Boba 7, Hello Kitty and other character-inspired cupcakes by Mwokaji Cakery, liquid nitrogen frozen popcorn by NitroPop, and fried ice cream from Frio Frito. There was also watermelon-basil lemonade, ice cream sundaes in the form of potted plants, and much more to try! The first DTLA Night Market was certainly a hit. If you want to check it out for yourself, the next 626 Night Market series will be held in Santa Anita Park in Arcadia on the following Fridays and Saturdays, from 4 p.m. to 1 a.m:

  • July 18 & 19
  • August 15 & 16
  • September 12 & 13

For those who have only been to the 626 Night Market, the OC Night Market, or this past event in downtown, it’s safe to say you’ll experience a few new things at each location. For updates on the next event, check out the 626 Night Market website.

Copyright Tanaya Ghosh 2014

An In-Depth Look at ChocoChicken

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Chocolate plus chicken? At the time of ChocoChicken’s recent soft opening in Downtown L.A., I didn’t really know what that would equal. What thoughts does one conjure up in their mind when they hear of chocolate and chicken, and not in the mole sense? Wonder no longer, because if you haven’t gotten a chance to try it for yourself, here’s what the ChocoChicken experience is like:

Walking in, you’re greeted and get seated at a table (or at the bar) in the expansive space right in the heart of downtown. The fork and knife sit criss-crossed on a napkin, and the menu, which is minimal and focused is presented to you. Here it is, in all its glory– food on left, drinks on right– since they haven’t posted the menu on their website yet (and possibly may modify it before the grand opening):

Copyright Tanaya Ghosh 2014

ChcoChicken Menu 2

From there, I chose to order the chocolate breast piece combo, and chose the caramelized bacon biscuit and duck fat fries as my sides (of the two days I had visited, they didn’t have the white chocolate mashed potatoes nor the stuffed peppers available, morning nor evening… bummer).

ChcoChicken Combo

As you can see below, there is a dusting of the ChocoChicken cocoa spice on the duck fat fries, which were quite rich and on the softer side (vs. crunchy). Although the chicken itself was a bit small for the price (the combo is $13), the sides are quite heavy and make it a hearty meal, at least for me. The chocolate ketchup that comes with the fries is also tasty, and tangier than you may expect. It really does taste like a thick ketchup with unsweetened chocolate melted into it! Other sauces include a habanero-honey sauce, a miso-ranch sauce, and a more traditional gravy.

ChcoChicken Fries

The bacon biscuit had buttery layers, and these are especially known to have copious amounts of Paula Deen’s favorite ingredient to create the golden, uniquely moist interior. The bacon was not super noticeable, and if anything it was on the subtler side. I’d have loved to see a little more bacon in there, but it was still delicious, with a very slight sweetness. The honey butter it came with aso complemented the biscuit nicely.

Copyright Tanaya Ghosh 2014

On to the main event… the chocolate chicken! Although the name suggests that it would be quite sweet and chocolaty, the only hint of chocolate I got was from the deep cocoa flavor, and a very subtle sweetness. There are quite a few spices– 20, to be exact– in the crunchy coating, which add a nice depth of flavor to the chicken. The chicken itself is also super moist, as the Jidori chicken is brined for 36 hours. So, although I don’t think you’d immediately think of chocolate if you were to blindly taste it, it’s a craveable, unique and overall solid piece of chicken.

Copyright Tanaya Ghosh 2014

Although it makes sense once you taste ChocoChicken, to open such a seemingly outrageous concept with so much initial buzz takes guts… and Umami Burger founder Adam Fleischman’s credibility definitely helps. Fleischman’s partner, Keith Previte, gave me a little sneak peek into what’s in store for ChocoChicken. They plan to stick to their signature protein, but will be expanding the ways that the flavors of chocolate and chicken play off one another. Additionally, Previte revealed that “during football season, ChocoChicken will open at 9 a.m. on Saturdays and Sundays, and we also plan to add seasonal drinks and food items to the menu.”

With TVs inside and an L.A. Kings flag waving just as the city’s NHL team was about to win the NHL Stanley Cup, it’s clear that they’re excited to reach a sports-loving audience with their casual concept.

ChcoChicken Kings

With an innovative and solidly executed new concept, ChocoChicken represents what Tanaya’s Table stands for, in a sense. Taking seemingly eccentric flavor combinations and opening people’s minds to the harmonious possibilities that take the taste buds to another level. Taking something classic, like hearty comfort food, and elevating it to create something complex and unique is actually an art and a science. Which is a big part of why I personally love food, classic techniques and reinvention so much. Perhaps this is another step towards opening people’s minds to the positively unthinkable, in food and in life!