Category Archives: Sneak Peek

VIDEO Sneak Peek: Unique LA Returns For The Holidays

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Note: If you’ve noticed my absence, it has been due to a family emergency I’ve been dealing with on an ongoing basis… but I’m back for now, or at least trying to be as much as possible.

Thanks for your understanding and patience, and I’m looking forward to sharing more good eats, events, behind the scenes videos and recipes with you all! Much love.

Featured items in my Huffington Post article on the first ever Unique LA.

Featured items from my Huffington Post article on the first-ever Unique LA back in 2012

When I covered the first ever Unique L.A. a couple years ago, I found everything from red velvet ding-dongs, bacon-banana macarons and raspberry-habañero jam, to DIY headbands, gingerbread donuts and all-natural smoked tuna cat food flakes… plus lots of locally crafted items resembling moustaches, octopi… and octopi with moustaches.

You can see what other peculiar, adorable and intriguing items were featured at the inaugural Unique L.A. in my coverage piece, published on the Huffington Post.

Although we can only time travel back to past Unique L.A. experiences by reading about them, the good news is there’s another weekend of fun coming to downtown L.A. starting tomorrow. And even better than just reading about it, this time I will share a video with highlights as well!

A couple weeks ago, I was lucky enough to get a sneak peek — or should I say, a “snack peek” — at some of the artisanal food crafters who will be selling at this weekend’s Unique L.A. thanks to my Tastemade crew.

Here’s a look at some of the treats you can expect to find… including pumpkin spice donuts from Donut Snob, Meyer lemon pie from Sugar Pie Honey Buns, chipotle dulce de leche macarons from Soft Peaks, and so much more:

Tanayas Table Unique LA Donut Snob etc Sneak Peek Tastemade Video Image

Check out this 1-minute video for a sneak preview of what unique treats you can find at this weekend’s Unique LA! (Blooper alert!)

Good times, bloopers and all! Also, here’s a bonus feature I did on Bon Puf’s all-natural, organic cotton candy in interesting flavor combinations like mango chili, salted caramel and lychee green tea. Plus, I get to try my hand at making some cotton candy as well! Join the mini adventure here:

The sweet folks at Bon Puf show me how to make my own Mango Chili cotton candy!

The sweet folks at Bon Puf show me how to make my own Mango Chili cotton candy! Check out the video right here ^

To find out more and to grab your tickets to food, entertainment and DIY workshops, check out the Unique L.A website. See you there!

Behind The Counter: See’s Candies Opens At Newport Beach Fashion Island

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See the video below for a *sweet* look behind the counter at the newest See's location!

See the video below for a *sweet* look behind the counter at the newest See’s location!

Here are a few of my favorite things: Chocolate, I Love Lucy, and behind-the-scenes, hands-on experiences (if you couldn’t tell from my previous posts!).

So, when I got the chance to attend a pre-opening See’s Candies party with fellow blogger friends at Fashion Island in Newport Beach, I jumped at the chance.

I was especially excited to learn that we’d get to go behind the counter and assemble our own boxes of See’s chocolates. The first thing I thought of was the “Job Switching” episode of I Love Lucy when Lucy and Ethel work at a chocolate factory and hilarious shenanigans ensue with the speedy chocolate conveyor belt.

Turns out, that episode was filmed at the historic See’s Candies factory on La Cienega in Los Angeles!

TT Sees Candies Bordeaux

What seems to give See’s chocolates their distinct taste is their chocolate-making process, which remains consistent since the first store opening back in 1921. See’s is one of the remaining few, if not the only one, to still age its chocolate. No wonder they sell over 26 million pounds of chocolate each year!

We learned how to pack the chocolates into our boxes just like the See’s workers are expertly trained to do, and got to take home quite a few goodies as a result! So many, in fact, that it will last me a good week… unless I decide to get chocolate wasted.

TT Sees Candies Pecan

As for flavors, I got the Apple Pie & Pecan Pie seasonal holiday truffles, as well as Butterscotch (for my mom), Maple Walnut, Dark Butterchew, Dark Bordeaux (my all-time See’s favorite!!), Pecan Bud (like a turtle), plus the Peanut Butter Crunch and Strawberry flavors to make a custom creation.

Check out the behind-the-counter video below to find out what it is!

Check out this 1-minute video to go behind the counter with me at the newest See's Candies location!

Check out this 1-minute video and come behind the counter with me at the newest See’s Candies location!

What’s great about going into a See’s Candies store anytime is that you will always be treated to a free sample when you visit. With over 100 sweet varieties at each location, you can visit every day and still never get bored!

Of the multitude of chocolatey choices, See’s has kept the Bon Bon, Maple Walnut Cream, Chocolate Walnut Fudge and Victoria Toffee recipes exactly the same throughout the decades. Sometimes you just can’t change a classic.

Their top five best sellers are the Milk Bordeaux (I personally adore the dark version), the Scotchmallow, the California Brittle, the Pecan Buds and the Almond Buds. Which are your favorites?

...or do you like ALL of them? (photo via Huffington Post)

…or do you like ALL of them? (via Huffington Post)

While we’re going back in time, if you’d like Huell Howser to show you around the See’s factory from back in the day, check out this See’s Candy – California’s Gold episode.

Back to the present: the Fashion Island store just held its grand opening the very next day after I filmed the video above, and is located near Macy’s in Fashion Island at 401 Newport Center Drive, Newport Beach, CA 92660.

I already can’t wait to get back to try some more flavors… and to get another Dark Bordeaux chocolate truffle while I’m at it! See you there ;).

TEMP TT Sees Candies

New Opening Sneak Peek: Ice Cream Lab Comes To Pasadena

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Come with me behind the counter for a sneak of Ice Cream Lab's newest location. (Had to represent for the Lakers since today was the season opener!)

VIDEO: Come with me behind the counter for a sneak of Ice Cream Lab’s newest location. (Had to represent for the Lakers since today was the season opener!)

What if your ice cream could be made to order, going from the creamy liquid base to the frozen treat you know and love… in mere seconds?

Look no further, because Ice Cream Lab makes its desserts with liquid nitrogen, freezing your ice cream right before your eyes in a mystical cloud of nitrogen smoke (vapor, if you want to get technical).

What’s even better is that more Southern Californians will get to experience this magical ice cream, because Ice Cream Lab Pasadena opens its doors for its grand opening tomorrow at noon.

The mayor will do the ribbon cutting and they’ll be giving away free ice cream all day. Their ice cream comes in traditional flavors and creative combinations like Salt Lick Crunch, Blue Velvet and Banilla.

A breakdown of each of the three year-round specialty flavors (also shown in the video above):

  • Salt Lick Crunch – Organic vanilla bean ice cream blended with crushed salted pretzels and homemade caramel sauce, topped with sea salt
  • Blue Velvet – Organic vanilla bean ice cream blended with homemade blue velvet cupcakes and cream cheese frosting
  • Banilla – Organic vanilla bean ice cream blended with organic locally grown bananas, homemade caramel sauce and crushed Nilla wafers
Flavors: Blue Velvet, Strawberry and Salt Lick Crunch

Flavors: Blue Velvet, Strawberry, Salt Lick Crunch

I’ve been to the Beverly Hills location a few times, and uncharacteristically (since I usually love to try different things) I end up getting my ultimate favorite, the Salt Lick Crunch, almost every time. I’ve sometimes snuck spoonfuls of other flavors from my friends before, but it was nice to be able to get a taste of the entire original menu at this private pre-opening tasting they hosted for me!

The strawberry had real pieces of strawberries in it, and you could taste the freshness of each of the flavors. However, my ultimate favorite still stands, as the Salt Lick Crunch is just exceptional! The creamy ice cream studded with crunchy, salty pretzel bits just hits the spot… and that drizzle of oozing caramel over the top doesn’t hurt, either. 😉

I also had the chance to go behind the counter to see up-close how they make their ice cream, and boy is that liquid nitrogen cold… between -346°F and -320.44°F to be exact! You can check out the crazy amounts of liquid nitrogen smoke in action in the 1-minute video above.

Behind the counter liquid nitrogen action

Behind-the-counter liquid nitrogen action

The staff was friendly and warm, and the decor is similar to the larger Beverly Hills location, with quirky graffiti-style murals in icy blue tones. The interior is otherwise sleek and white, fitting well with the molecular gastronomy theme of their product.

What I love most about Ice Cream Lab is that they use locally sourced fresh ingredients that you can see and taste — none of those suspicious-looking artificially flavored and colored bottles spotted at some other liquid nitrogen ice cream spots. They also use kosher ingredients and don’t use any additives. Can’t complain about that!

Chocolate, Vanilla, Strawberry and Cookies & Cream are also on the menu, with vegan options like sorbets and more to come, including a seasonal vegan pumpkin flavor. After a few weeks, the Pasadena location will be serving seasonal flavors too, like the Beverly Hills location now does.

Birthday tip: They give you a free waffle cone on your special day, as well as a free Ice Cream Lab tote bag. Check out the other swag they have in the video above!

The glorious Salt Lick Crunch has the perfect balance of sweet, salty, creamy and crunchy

The glorious Salt Lick Crunch has the perfect balance of sweet, salty, creamy and crunchy

The second Ice Cream Lab, opening in Old Town, is located at 16 S. Fair Oaks Ave. Pasadena, CA. You can also check out the Ice Cream Lab website for more information.

Ice Cream Lab also plans to open a third location in Little Tokyo in the near future. The Pasadena grand opening is tomorrow, so get yourself some ice cream… because it’s always ice cream season here in L.A.

New Restaurant Sneak Peek: SoCal Gets Its First Steak ‘N Shake

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Get the inside scoop before anyone else on the first Steak 'n Shake to arrive in Cali. Dancing waiters, DIY eggnog-beer floats and more!

Get the inside scoop before anyone else in this video recap of the first Steak ‘n Shake to arrive in Cali. Dancing waiters, DIY eggnog-beer floats and more!

Midwest-to-L.A. transplants — or just about anyone who’s had the privilege of trying Steak ‘n Shake — will be happy to know that you don’t have to drive to Vegas to get your Steakburger and milkshake fix. There’s a new burger joint in town opening tomorrow, and it will mark the long-awaited arrival of the legendary 80-year-old burger chain from the Midwest.

I had the chance to attend the pre-opening party for Steak ‘n Shake earlier tonight, and we got to order anything and everything off their full menu while a DJ spun party tunes loud enough for the waiters and guests to break out into impromptu dance (see video above).

Having been to the Steak ‘n Shake located inside the Las Vegas South Point Hotel & Casino once before and enjoying it, I have to say that this Third Street Promenade location is a great one. It’s sleek and modern (with LED screens and a couple of those fancy billion-choice soda machines), but also retains that nostalgic diner vibe. The servers are friendly and fun-loving, and seem to really enjoy accommodating guests.

Copyright Tanaya Ghosh 2014

You can also dine al fresco, as the eatery occupies a prime corner location with patio seating on both sides. It’s a nice view of the Third Street Promenade and the iconic string lights in its trees.

Upon entering, you order at the counter and take a seat, then sit back and wait for them to bring your meal to you. It’s fast-casual, with the right amount of attentive service and do-it-yourself ordering.

We tried the Frisco Melt (my personal favorite!), Signature Steakburger and the Original Double ‘n Cheese. All of them were juicy and tasted fresh, from the vegetables to the bread.

We also tasted the chili cheese fries, parmesan herb and salt & vinegar fries, wine, beer and a cool, creamy seasonal eggnog milkshake. Talk about food coma!

Check it all out here (or in the one-minute video above):

Copyright Tanaya Ghosh 2014

The Steak ‘n Shake full menu with pricing, wine selection and beer on tap (click to enlarge)

 

Tanayas Table Steak n Shake Steakburger

The Signature Steakburger with grilled onions and parmesan & herb fries

 

Tanayas Table Steak n Shake Meal

Eggnog seasonal milkshake (it’s a winner!), red wine, Santa Monica Brew Works local beer, chili cheese fries and the Original Double ‘n Cheese burger

 

Tanayas Table Steak n Shake Steakburger inside

Inside the Signature Steakburger

Oh, by the way… the first 100 guests in line will get free Steak ‘n Shake for a year. The only Steak ‘n Shake in California opens its doors for its Grand Opening at 11 a.m. on 10/28 and is located at 1455 3rd Street Promenade in Santa Monica, CA.

There may be a lot of great burger places in L.A. and even Santa Monica, but Steak ‘n Shake brings a friendly vibe and delicious, hearty yet fresh food in a modern yet nostalgic diner setting. It’s just more proof that all good things eventually come to Cali!

Check out the video above for all the action and stay tuned for a sneak peek at Ice Cream Lab, opening its doors later this week in Pasadena. Cheers!

Sriracha Series, Part 1: Sriracha Festival Brings The Heat to L.A.

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This post is Part 1 of a three-part series dedicated to the modern holy grail of hot sauces, sriracha. Stay tuned for a Halloween-themed post and a behind-the-scenes look inside the sriracha factory!

Copyright 2014 Tanaya Ghosh

See the stellar spicy sweet & savory foods in action at the 2nd Annual Sriracha Festival!

The 2nd Annual Sriracha Festival hosted by Josh Lurie of Food GPS & Randy Clemens, author of The Sriracha Cookbook was by far the hottest event to hit Los Angeles this past weekend, taking place at the historic Chinatown Central Plaza. As an avid heat seeker, this was an event I especially looked forward to this month, even with a total of three events to attend that very same day!

By far, the Sriracha Festival showcased some incredibly unique and impressive eats. Chefs and mixologists alike highlighted the versatility of the most trendy chili sauce to date with creative uses in savory and sweet dishes, as well as in cocktail form.

Beachwood BBQ Sriracha Ribs

Beachwood BBQ’s sriracha-glazed smoked ribs

The Mexican chocolate fountain you see in the video above is to dip crispy, sriracha sugar-dusted churrones (similar to chicharrones) courtesy of Eagle Rock Brewery, whose beer on tap included Witbier and IPA. And those meaty smoked ribs being doused in sriracha BBQ sauce come from Beachwood BBQ.

The deviled eggs also featured are not your mama’s deviled eggs. They’ve got a chicken skin crumble and sriracha caramel on ’em, thanks to “Top Chef” contender Mei Lin. Speaking of a great sauce, Willy B’s pork belly had some great flavors from their hot sauce.

That pork belly though.

That pork belly though.

Mud Hen Tavern’s Kajsa Alger served a smooth, creamy sriracha-braised pumpkin purée with white chocolate yogurt and basil oil, along with some fresh greens for texture… and the flavors came together beautifully. Meanwhile, “Next Iron Chef” & “Chopped” alum Nate Appleman of Shophouse served a moist and flavorful pork and chicken meatball with tamarind vinaigrette and green papaya slaw, along with a Thai basil and cilantro salad with crispy garlic.

Crawfish mac 'n cheese with house smoked Andouille sausage by Little Jewel of New Orleans

Crawfish mac ‘n cheese with house-smoked Andouille sausage by Little Jewel of New Orleans

Newcomers on the scene such as The Gadarene Swine and Little Jewel of New Orleans served diverse dishes such as a vegan crispy yucca with sriracha and avocado mousse, and a not-at-all-vegan crawfish mac ‘n cheese with house smoked Andouille sausage, respectively.

Last but not least, you know Eggslut brought the heat (and the longest lines!). Chef Alvin Cailan dished out his spicy pork tan tan men and explained (see video above) that the dish, topped with a seasoned soft-boiled egg, togarashi and bacon, symbolized the debut to their new Ramen Champ concept, set to open in Chinatown by the end of the year. You heard it here first, straight from Alvin!

Eggslut debuted their tan tan noodles from their new concept, Ramen Champ opening soon.

Eggslut debuted delectable tan tan noodles from their new concept, Ramen Champ opening soon.

The smoky bacon, tan tan noodles with a bite, the spicy kick from the togarashi, and the perfectly cooked egg with a soft yolk made for a splendid symphony of flavors in each sizeable bowl.

I also appreciated that there were plenty of cocktails and ice cream to cool palates down for another round of spicy goodness. There were frozen treats such as McConnell’s sweet cream and salted caramel chip ice creams, as well as cooling drinks like a cucumber jicama beverage by Hollywood bartender Jason Bran. However, being the sriracha fanatic that I am, my cocktail and ice cream of choice still incorporated sriracha… in very innovative ways!

Amaretto Sours with a Mango and Sriracha twist

Amaretto Sours with a Mango and Sriracha twist

Jason Bran mixed up a DiSaronno cocktail with mango, lemon and sriracha (see video), while Santa Barbara-to-L.A. transplant McConnell’s Ice Cream scooped pumpkin pie ice cream with a generous drizzle of thick, crave-worthy sriracha caramel. So simple, yet brilliant when paired with the pumpkin ice cream!

Pumpkin pie ice cream topped with sriracha caramel

Pumpkin pie ice cream topped with sriracha caramel

Crème Caramel LA brought their “Holy Petit S’mores” to the party. Want to know what those are? Buckle up before you read this: A sriracha marshmallow layered on a dark chocolate fudge brownie, dipped in white chocolate, rolled in graham cracker crumbs and sprinkled with sriracha honeycomb dust! The marshmallow had just a little kick, and complemented the chocolatey goodness of the brownie.

Yup, there is sriracha in there too!

Yup, there is sriracha in there too!

My absolute favorite dessert of the night, however, came from Red Bread. They served up plates of their (deep breath…) Whole Wheat Crusted Sriracha Black Bottom Meyer Lemon Custard Pie! It was heaven in a pie slice. They also served a Sriracha Apple Crumble Pie, which was a great sriracha-fied version of the classic American dessert. But I can’t deny that it was love at first bite with the Meyer lemon pie! That layer of sriracha-chocolate bliss on the bottom was superb, and I could eat it anytime, any place I tell you!

Thanks to the L.A. Sriracha Festival for a delicious experience. From what I heard while chatting with repeat attendees, last year was great… and this year was even better. I have no doubts that the Sriracha Festival will continue to impress in the years to come. Also, props to the fest for donating a portion of the proceeds to Food Forward.

Extra sriracha on that Greenspans Grilled Cheese, please!

Extra sriracha on that Greenspans Grilled Cheese, please!

Stay tuned for more heat in the next two installments of the Sriracha Series, right here on Tanaya’s Table!