Category Archives: Sneak Peek

VIDEO: Dunkin’ Donuts Opens In Santa Monica. Worth The Hype?

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Copyright Tanaya Ghosh 2014

Flavors: Chocolate Frosted, Blueberry Cake, Oreo Crumb, Pumpkin Pie

Although summer is ending, it doesn’t look like food events in L.A. are slowing down one bit! As my friend and I happened to be in Santa Monica for a group taping of the Epic Meal Empire show by the guys of Epic Meal Time, we figured we’d also check out Dunkin’ Donuts.

We were curious to see how crazy the line was, as the grand opening was just a day ago. Since the line didn’t look as long as we’d expected and we had some time on our hands, we figured let’s wait in the line and see whether this long-awaited opening is worth the hype. For the sake of food journalism, of course!

In case you didn’t know (despite the frenzy here in Los Angeles), DD has opened its first location in Southern California in decades. You see, Dunkin’ Donuts was actually around until the late 90’s. However, all that’s existed in SoCal since then are a couple smaller locations such as the one in Barstow, on the way to Las Vegas. However, this is the first full-service store to open in recent times, and people are going ga-ga over it.

Once we arrived on scene with a healthy dose of skepticism in tow (so much hype!), we waited in the line that didn’t seem too crazy for Day 2, but did move quite slowly. However, shooting the video below to share with you guys did help the time go by more quickly. Forty-five minutes of our time, to be exact!

Copyright Tanaya Ghosh 2014

Was it worth it? Here are some tips and candid thoughts, along with a video review of the experience so you can decide for yourself whether it’s worth the trek and the wait:

  • If you absolutely must try a new place as soon as it opens, try to wait until at least Day 2. This will save you hours of your life versus braving the crowds, lines and general madness of opening day. The excitement will be there, minus (most of) the crazy. If you love camping out and scoring free stuff for being first in line on opening day that much though, more power to you!
  • Service was good, as they tried to be as efficient as possible by taking orders for 6 or more while customers stood in line. That way, they’re ready for you when you get to the front. However, not all options are listed on those glossy menu sheets!
  • The cake donuts are pretty solid. Moist, a bit fluffy on the inside, and not overly sweet. If you enjoy filled donuts, the Boston Cream is probably your best bet, unless you enjoy the artificial-tasting, extra sugary “cream” filling in the other donuts. Another one I really wanted to love, but at least the Boston Cream was a winner.
  • I tried Dunkin’ on the East Coast years ago. Was underwhelmed by the yeast donuts. I’m sad to say these were no different, tasting dense, a bit dry, and not very fresh. The chocolate frosting on the donut with sprinkles (see video below) was on point though. Still, Dunkin’s donuts pale in comparison to the glorious, pillowy, freshly fried rings of dough found at most mom & pop shops around town. Which basically come up every few blocks in most areas. Check them out sometime, trust me!
  • While I know many people rave hardcore about the coffee and not the donuts, I must say that I didn’t really enjoy the Pumpkin Spice Latte. Disclaimer: I’m not a regular coffee drinker, but I do enjoy an occasional ice coffee… and I know a good one when I sip one! This one even had an extra pump of pumpkin spice (cashier’s suggestion), but it still didn’t taste anything like pumpkin to me, and just tasted weirdly artificial. I wanted to like it, I really did!
  • “Pumpkin pie” donut didn’t have any taste of pumpkin nor pie, and seemed to be choc full of artificial flavoring and unnatural orange color. The texture was also not how it looks in the ads, tasting again like the sugary frosting of a storebought cupcake. However, the pumpkin pie spice cake donut was quite tasty! One out of three pumpkin flavored items nailed it, in our opinion.
  • Parking can be hard to find with all the permit-parking-only side streets, but there are lots around for $1 an hour. Not too bad on that front!
  • Sorry if I’ve offended you and your love of Dunkin’ Donuts. As a native Californian and donut lover (from small shops to gourmet eateries), I think there are a ton of specialty donut places around these days that offer far better quality, using better ingredients and innovative flavors. DD’s price is not bad at all, however.
  • If I go back, I do want to try their breakfast sandwiches. Wonder how good those are, because they look great! I just don’t want to get my hopes up ’til I try it, since you can’t trust the hype, it looks like. I still don’t understand the obsession, unless you grew up on Dunkin’. Sorry guys! I will try again sometime, though.

The overall experience was a good one, and I think they’ve done a fantastic job branding and creating a cultlike obsession over not necessarily the product itself (besides maybe the coffee, depending on whom you talk to), but the entire experience, which leaves you feeling happy you visited.

The Video:

Tanaya's Table - Dunkin Donuts Santa Monica Opening Video

Check out the one-minute video for highlights from Day 2 of the Dunkin’ Donuts opening!

Although East Coasters may have grown up on Dunkin’, I wonder how Californians will keep loving Dunkin’ in the long run, with all the other great donut and coffee places around. Perhaps Dunkin’ Donuts should be called Dunkin’ Coffee? It will also be interesting to see if local donut businesses and cafes (as we have a lot of mom & pop shops!) will take a hit as more Dunkin’ Donuts stores descend on Southern California. Personally, the DD experience was nice overall, but I’m all for the local mom & pop shops who have amazing donuts and a neighborhood feel!

Try it for the collective experience, and feel free to share your thoughts once you have been. Hope you enjoy it if you do decide to check it out. More summer food highlights to come!

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!

Copyright Tanaya Ghosh 2014

Sneak Peek: The L.A. Zoo’s Annual Beastly Ball

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What’s better than a bunch of talented chefs serving up really good food, all in one place? The fact that they’re doing it in the zoo, of course! Don’t tell me you didn’t see that coming. It’s obvious, isn’t it?

After covering the zoo for years, through its Living Amphibians, Invertebrates and Reptiles (LAIR) habitat opening, and its Zoo after-hours event, I can truly say that each experience there has been wonderful.

This Saturday, the Greater Los Angeles Zoo Association is holding their 4th annual Beastly Ball. I was lucky enough to get a sneak peek (and taste) last weekend to share with you all, as the otters chirped in the background of the media day and food preview, held in the new Rainforest of the Americas.

The Beastly Ball is a fundraiser, described as “One of the Best Parties in Los Angeles” by KCBS/KCAL TV News. Each year, it features a unique opportunity to explore the L.A. Zoo after-hours. Attendees get to meet some animals up close, and even chat with the keepers. On top of that, there is dancing, live entertainment and a bountiful spread served up by some of L.A.’s most iconic restaurants.

Here’s what we tasted at the sneak peek:

Copyright Tanaya Ghosh 2014

Celestino Ristorante chef and owner Calogero Drago served a creamy, aromatic and perfectly cooked plate of Raviolini alla Quattro Stagione con Mascarpone e Salvia (Multi-Colored Raviolini Stuffed with Mixed Vegetables and a Mascarpone Sage Sauce), “inspired by the Los Angeles Zoo’s mandrill with its vibrant facial colors.”

Copyright Tanaya Ghosh 2014

Sam’s by the Beach chef and owner Sam Elias and assistant chef Kenji served a refreshing Purée of California Cantaloupe with Fennel, Green Apple, Cucumber and Fresh Mint, “inspired by the Los Angeles Zoo’s Botanical Gardens,” and a savory Wild Mushroom Soufflé with a rich Roasted Roma Tomato Coulis Sauce, “inspired by the Zoo’s orangutans.”

Copyright Tanaya Ghosh 2014

Maison Akira chef and owner Akira Hirose and Li Diep served a creamy-crunchy Homemade Duck Pâté with Cristillon Toast, and a flavorful Chilled Somen in Dashi “inspired by the birds at the Los Angeles Zoo.” (Not sure if this was the most politically correct source of inspiration… but the somen noodles were really good.)

Copyright Tanaya Ghosh 2014

El Coyote chef Jesus Nanez served steaming hot and sweet Green Corn Tamales, “inspired by the Los Angeles Zoo’s emerald tree boa.”

Copyright Tanaya Ghosh 2014

Taix chef Hugues Quintard served a bright Watermelon and Baby Tomato Confit Gazpacho with Tiny Croutons and Mint, “inspired by the Los Angeles Zoo’s Mexican slider turtle.”

Copyright Tanaya Ghosh 2014

El Cholo Los Angeles chef Gerardo Ochoa served creamy Crab and Cream Cheese Mexican “Snake Heads,” “inspired by the snakes at the Los Angeles Zoo.”

Copyright Tanaya Ghosh 2014

The Federal Bar chef James Markham served crispy Mac and Cheese Pops” inspired by the Los Angeles Zoo’s otters,” and fresh Watermelon, Lomo and Balsamic “Anaconda Bites”  “inspired by the Zoo’s lizards.”

Copyright Tanaya Ghosh 2014

Canelé chef Corina Weibel served a light Canelé Dande-Lion Salad with bitter notes, “inspired by the Los Angeles Zoo’s new lions.”

Copyright Tanaya Ghosh 2014

Jersey Mike’s Kassie Simmons and Caroline Simmons served up hearty subs and created Hammy the Hippo, a.k.a. the Jersey Shore Favorite sandwich, “inspired by the Los Angeles Zoo’s two hippopotamuses.”

Copyright Tanaya Ghosh 2014

Hard Rock Cafe Hollywood chef Khaled Masrouga served a creamy, tangy Cheesecake with Oreo Cookie Pieces, “inspired by the Los Angeles Zoo’s zebras.”

Copyright Tanaya Ghosh 2014

Glorious Gourmet & Garnish Café owner Jocelyn Hanson served a citrusy, chocolaty Golden Lion Tamarin Cake, “inspired by the cotton-top tamarins in the L.A. Zoo’s Rainforest of the Americas.”

Copyright Tanaya Ghosh 2014

Yummy Cupcakes’ senior pastry chef Ambar Cortez and pastry chef Lanie Clodfelter-Farrell served sweet, colorful Coral Snake Cupcake Truffles and Cupcake Parfaits, “inspired by the Los Angeles Zoo’s Coral Snake and the new Rainforest of the Americas exhibit.”

Did you know that the L.A. Zoo is an international leader in the preservation of endangered species? While roaming the zoo, we spoke with a docent near the Indian elephants who passionately explained to us the process of rescuing and rehabilitating animals who could no longer survive in the wild. He explained how zoos make trades with other zoos for animals depending on where they would thrive best.

Each year, the Beastly Ball hosts nearly 1,000 attendees, and raises over $1 million for the Los Angeles Zoo and Botanical Gardens. Amazing, right? The event is this Saturday, June 14, 2014 at 6 p.m. at the L.A. Zoo. You can find more information over at lazoo.org.

This year, the Beastly Ball will also celebrate the 50th anniversary of the IUCN Red List of Threatened Species. The IUCN (International Union for Conservation of Nature) Red List was created to assess and monitor species at the global level, to highlight their risk of extinction, and to promote their conservation.

Among those in attendance on media day were: Connie Morgan, President of the Greater Los Angeles Zoo Association (GLAZA); Richard Lichtenstein, Co-Chairman of the Greater Los Angeles Zoo Association; Carolyn Hennessy, actress/animal rescue advocate/GLAZA supporter (“True Blood,” “Cougar Town,” “General Hospital”); Denise M. Verret, Deputy Director of the Los Angeles Zoo; Tom LaBonge, Los Angeles City Councilmember of the 4th District.

Even if we can’t all afford to attend the Beastly Ball (tickets are $1000 per person!), let’s do our part in helping spread the word about supporting our amazing zoo!

Recipe: Jalapeño Popper Mac and Cheese from Our New L.A. Food Bloggers Cookbook for Charity!

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Copyright Tanaya Ghosh

Welcome to Tanaya’s Table! What better way to kick off the blog than by giving a preview taste of the goodies inside a cookbook I was fortunate to be part of? Thirty Los Angeles food bloggers (including myself!) have come together for charity to create 30 creative versions of macaroni and cheese for our new ebook, Mo’ Macaroni and Cheese: 30 Mouthwatering Recipes for America’s Favorite Comfort Food.

As a member of the Food Bloggers Los Angeles group, we were challenged to re-imagine mac and cheese and elevate it from a childhood favorite to include a bit of something for everyone. The recipes are likely to satisfy all types of palates, from decadent to healthy tastes. In addition to indulgent twists on the American comfort food, there are even gluten-free and vegan versions in there! My recipe, however, is unabashedly one of the more indulgent renditions of the classic dish… and it manifests itself in the form of Jalapeño Popper Mac and Cheese!

The fruits of our digital cookbook labor, Mo’ Macaroni and Cheese officially launches today, and is available on Amazon’s Kindle store, as well as on Google Play, Scrib’d, Nook and other platforms for under two bucks– $1.99, to be exact! Categories include classic recipes, international variations, lightened-up dishes, and mac and cheese with a twist.

The best part– and the reason we embarked on this ebook project in the first place– is that all proceeds benefit the Los Angeles Regional Food Bank, which feeds more than 1 million Los Angeles County residents annually! Talk about feeling good about doing good, while cooking some really good food!

One thing I especially like about an ebook recipe is that I can put the reader in a protective sleeve and never worry about losing the recipe, spilling on the pages or accidentally tearing out part of the recipe while I do my thing in the kitchen. I also like that I can search the ebook for recipes using ingredients I already have on hand.

As a thank you for visiting Tanaya’s Table and for your support as I embark on this adventure, below is the recipe I created for the ebook.

I wanted to create a recipe that brings a comfort food classic and a fun go-to appetizer together, and I also love anything with a little kick. The secret ingredient here is actually garlic. It adds a depth to the flavor, while the extra bread crumbs give the crunch that comes from biting into a jalapeño popper. I love creating food with a twist, and pushing people to try something slightly out of their comfort zone. My hope is that you enjoy this fun dish with a kick as much as those whom I tested multiple versions on did (thank you to my family and friends, a.k.a. loving guinea pigs!):

Jalapeno Popper Mac N Cheese Recipe - Copyright 2014 Tanaya Ghosh

Jalapeño Popper Mac and Cheese
Recipe created by Tanaya Ghosh to benefit the L.A. Regional Food Bank

Serves 4-6

Ingredients
8 ounces large elbow macaroni
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
2 garlic cloves, pressed or minced
2 large jalapeño peppers, 1 diced and 1 sliced into rings (de-seed for less heat)
1 1/4 cups milk, at room temperature
8 ounces grated pepper jack cheese
4 ounces plain cream cheese
1 cup shredded sharp cheddar cheese
1 teaspoon sea salt, or to taste
3/4 cup seasoned bread crumbs or Panko bread crumbs

Directions
Preheat oven to 400 F.
Cook pasta according to package directions, to just al dente. Drain and set the pasta aside in the pot.

While the pasta cooks, heat a medium sauce pan over medium heat. As the butter melts, whisk in the flour. Add the garlic and diced jalapeños. Keep whisking until the mixture thickens. Gradually add milk, whisking constantly. Stir until smooth, bringing to a boil. Once boiling, reduce heat to low and add sea salt to taste. Gradually whisk in pepper jack and cream cheese, stirring until the cheese is melted smoothly into a thicker sauce.

Fold sauce into cooked pasta, coating thoroughly. Spread into a 9-inch-square greased baking dish. Sprinkle with sharp cheddar cheese and bread crumbs. Arrange jalapeño slices over the top and bake for about 15 minutes, or until cheese is bubbly and top forms a crust. Enjoy!

If you’d like to help the Los Angeles Regional Food Bank and its mission by supporting our ebook, please let me know what you think! If you love it, please do share it. It would mean the world! Plus, I’d love to see your macaroni and cheese creations on social media by tagging @TanayaG on Twitter or @mstanayag on Instagram, and using the hashtag #30macncheese. I’d be glad to share your creative photos, and I’d love to see how your recipe renditions turned out!

Next up: I’ve got an interview with the CEO and founder of Coolhaus Ice Cream, as well as a behind-the-scenes tour of an organic farm opening its doors (bushes?) to the public for DIY blueberry picking! Until next time….

~T

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