Category Archives: Videos

Inside Thrillist’s Culinary Road Trip

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Ever wished you could try top places in each foodie destination across America in one epic foodie road trip, but didn’t want to (or couldn’t) actually go through the hassle?  Thanks to Thrillist, the Culinary Road Trip made a stop at Siren Studios at Orange in Hollywood to give us Angelenos a taste of notable bites around America by top purveyors.

Portland's Lardo served a Griddled Mortadella sandwich with provolone and peppers.

Portland’s Lardo served a meaty, well-balanced Griddled Mortadella sandwich with provolone and peppers.

Here’s a rundown of what was served at the media preview… check out the video above for all the tasty action!

  • Chicago’s Gino’s East served their ‘Meaty Legend’ with Canadian bacon, Italian sausage and pepperoni; the ‘Chicago Fire’ with hot & spicy Italian sausage, fire roasted red peppers and red onions; and the ‘Spinach Margherita’ with spinach, cherry tomatoes and fresh mozzarella and basil. – All pies were perfectly succulent, had great bite, and were hearty but not overly stuffed to the point of sogginess. The best deep dish I’ve tried, including when I went to Chicago!
  • DC’s Georgetown Cupcake served their Red Velvet, Salted Caramel, Peanut Butter Fudge, Lava Fudge, Cookies & Creme, Vanilla Birthday and PB Banana Fudge – Moist cupcakes with either a cream cheese or buttercream frosting. My personal favorite is a cream cheese frosting, and I love how they fill some of their cupcakes as well!
  • DC’s Sweetgreen served their ‘Rad Thai’ with organic arugula and mesclun, sprouts, carrots, shredded cabbage, spicy sunflower seeds, cucumbers, basil and spicy cashew dressing – Great flavors and textures, and best of all, this salad added a pop of light, freshness at this indulgent event.
  • New England’s Luke’s Lobster served their Maine Lobster Roll with Maine lobster in a split-top New England style bun with mayonnaise, butter, lemon and secret seasoning – Another crowd favorite for those lobster lovers out there.
  • NYC’s Black Seed Bagel served their Lox & Dill Cream Cheese and their Cucumber and Caper Salad bagels – Great crisp and chew to the bagel, and since they wood-fire their bagels, it adds great depth of flavor. Very fresh tasting!
  • Philly’s Tony Luke’s served their Cheesesteak with rib-eye steak, American cheese and Italian bread and their Roast Pork Italian with slow roasted pork, au jus, sauteed broccoli rabe, sharp provolone and Italian bread – Great layers of flavor packed into these bad boys.
  • Philly’s Insomnia Cookies served their Chocolate Chunk, M&M, Snickerdoodle and Double Chocolate Chunk cookies – Loved that they were wrapped, so I totally enjoyed this cookie later in the night… and it was just as tasty!
  • Portland’s Lardo served their Griddled Mortadella Sandwich with thinly sliced mortadella, provolone, Mama Lil’s peppers and mustard aioli – My personal favorite, with a lot of my blogger friends in agreement. Love mortadella, and the griddling just brings out the flavors. The provolone and peppers added more texture and heat, and really made the entire thing a well-balanced, hearty sandwich.
  • Nekter Juice Bar’s cold pressed juice (classic greens, advanced greens, skinny lemonade, ginger lemonade and raspberry slimmer) – Sadly, I didn’t get to try this one but I love a good cold pressed green juice. Gotta stay balanced, right? 😉
  • Stumptown Coffee of Portland served their cold brew coffee on nitro and their chocolate cold brew coffee with milk – I’m not a coffee person, but I always hear good things about the quality of their coffee.
  • Spindrift Seltzer & Soda served sparking raspberry lime seltzer, fresh pressed cucumber seltzer, fresh ginger beer, sparkling orange mango soda and sparkling grapefruit soda – Tried the cucumber seltzer and it was super refreshing… just what I needed to wash down the other bites!

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Quick Tanaya’s Table update: It’s been a bit crazy on this end lately with a lot of great opportunities coming my way (very grateful for that!), so posts had slowed down for a while… but I’ve kept my social media and content creation game going strong!

As I get back to posting more regularly and prepare for my trip to Hong Kong and India and officially launching Tanaya’s Travels, you can follow all the latest culinary adventures and get more tips on new openings, chef interviews and behind-the-scenes action over at @TanayaG on Twitter, and also on the Tanaya’s Table Instagram page.

I’m also on Periscope by the same handle, so let’s connect! Thanks for all the love and support as Tanaya’s Table continues to grow and bring you more amazing insight and scoop on the best bites, products and events around LA and beyond.

More foodie fun to come in the next few days! Cheers 🙂

VIDEO: Celebrating My 100th Episode At Ox And Son

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Unique dessertsoy

As many of you know, I’ve enjoyed working alongside Tastemade for a while now, and love being part of this ever growing community that has quickly become like family to me through the ups and downs of life.

In about 6 months of starting out, I somehow reached over 100 videos on my Tanaya’s Table channel!

I don’t know how it happened so fast, but I do know that I had a lot of fun meeting so many great chefs and fellow food lovers along the way.

I feel blessed to have tasted and shared with you so many amazing dishes — everything from street food, hidden gems and fine dining to special events, new openings and pop-up dinners.

Through the countless hours (which would add up to multiple weeks of my life!) filming, hosting, arranging, editing and getting creative with my clips, it’s been a learning process that has given me the opportunity to hone my skills in video content production.

I’m so excited to say that — with a lot of encouragement and requests from my amazing followers — I’m working on launching my Tanaya’s Table YouTube channel as well!

Without further ado… here’s how my friends Nitar and Taylor from Tastemade, and Tastemade itself, showed me some love: They took me out to a magnificent three-course meal at Ox & Son, a new modern American restaurant by FNA Hospitality Group in Santa Monica. 😀

For starters (along with some great wines), we had amazingly fluffy Uni & Eggs with truffle salt & molasses bread with caraway seeds, Kusshi Oysters harvested from fjords in glaciers (see video to hear Chef Brad’s awesome description) and Yellowtail Crudo.

I loved all of them, but the Uni & Eggs (pictured above) really blew my mind and tastebuds! It’s a definite must-try, as the moist, fluffy eggs with crème fraîche and chives go so surprisingly well with the buttery Santa Barbara uni and slightly sweet, soft, deeply flavored bread.

Uni and Eggs

As for main courses, we got the Prime Charcrust Hanger Steak with a crisp cheddar panisse, broccolini, charred onion and black garlic & miso lime béarnaise; Chicken Fried Duck Confit with shaved pickled vegetables, house kimchi slaw and red chili & local honey sauce; and Sticky Pig Cheeks with black vinegar glaze, roasted turnip, coconut black rice and charred leek.

We all sampled from one another’s plates. The Sticky Pig Cheeks that Taylor got were my favorite, with the thick, sweet-tart glaze going so well with the succulent meat. Plus, the black rice with coconut milk took me right back to my travels to Bali a couple years ago!

For dessert — not sure how we had room, but we (okay, especially Nitar and I) always have room for dessert, I suppose! — we got the rich coffee cake & butterscotch deconstructed dessert, as well as the refreshing lemon & strawberry malt deconstructed cake. Peep the one-minute video above for all the visuals and action shots!

If you’re looking for innovative American food with a touch of global flair, I definitely recommend checking out Ox & Son in Santa Monica. Thanks again to Tastemade for making me feel part of the family, and to showing me appreciation in such a delicious and special way. ‘Til next time, on the road to the next hundred videos… Cheers from Tanaya’s Table!

Tanaya’s Table On Live Bakespace Video Chat + Throwback Thursday Cookies

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UPDATE: Here is the link to our full live chat recording… hope you find our creative baking chat and tips fun and useful!

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Hey guys! Here’s a little Throwback Thursday post to gear up for my Tanaya’s Table guest speaker gig on Bakespace this Sunday, April 19 at 2pm PST.

We’ll be discussing Creative Baking with a few other awesome food bloggers and bakers on a live Google Hangout, so bring your questions, recipes and photos!

You can follow along with the #GetBaked hashtag on social media. Just tune in live right here, or just re-visit the page for the recording of the video afterwards. Here’s all the info you need:

Join me on the Bakespace #GetBaked live chat this Sunday at 2pm PST!

Join me on the Bakespace #GetBaked live chat this Sunday at 2pm PST!

I’m pretty excited to be a guest panelist on my first live Google Hangout. Looking forward to chatting with you all!

Without further ado…

Here’s that Bourbon Pecan Pie Throwback Thursday recipe. Enjoy!

Tanayas Table Bourbon Pecan Pie Cookies 1

What’s better than cookies and pie? How about cookies AND pie, wrapped up in one delicious and decadent cookie?

Pecan pie is a favorite with my family during the holidays… and really, almost any time of the year. So I thought, why not blend our favorite pie into cookie form for my first year participating in The Great Food Blogger Cookie Swap for a great cause?

These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with a a hint of chocolate and the aroma of vanilla and bourbon to bring it all together. I thought they would make great batches to send to three of my fellow food bloggers to whom I was assigned to send a batch of cheer, in the form of cookies.

I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual cookie swap. Last year I made red velvet gooey butter cookies, and these pecan pie cookies seemed to be just as big a hit! In fact, all my fab food blogger friends brought something irresistible to the table.

Check out this one-minute Tastemade video for some baked goods highlights!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

Being especially short on time this year due to a major family emergency, instead starting from scratch in formulating this cookie-pie mashup recipe, I decided to do a little background research first. After all, reinventing the wheel is not the greatest use of time, right?

Thank goodness for this Spend With Pennies recipe, because it provided me with a solid base and allowed me more time to adapt the recipe to my taste… and to dress it up with a little bourbon love!

You can definitely modify the recipe below however you would like, depending on how much time you’ve got to do your baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!

Tanayas Table Bourbon Pecan Pie Cookies 2

Bourbon Pecan Pie Cookies

Ingredients

    • 1 prepared pie crust (check out Crazy for Crust’s all butter from-scratch recipe here)
    • 2 tablespoons butter, melted
    • 1/2 cup pecans, lightly toasted & chopped
    • 1/3 cup packed brown sugar
    • 1/4 cup corn syrup
    • 2 tablespoons maple syrup
    • 2 large eggs, beaten (set aside 2 tablespoons for egg wash)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 1/4 cup bourbon (or more, if desired!)
    • 1/4 cup semi sweet or milk chocolate chips (optional)
    • 2 tablespoons granulated sugar (optional)

Method

  1. Preheat oven to 400 degrees.
  2. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, maple syrup, bourbon and salt. Over low heat, slowly stir in eggs (minus the 2 tablespoons for egg wash). Continue to slowly stir on stove over medium-low heat just until slightly thickened (just about the consistency of pudding). Stir in vanilla, remove from heat and set aside.
  3. Roll out dough and use a 3″ cookie cutter (I used the rim of a glass) to cut out circles. Gently fold the edges in, about 1/8-1/4″
  4. Brush the egg wash around the pie crust edges for a glossy finish. Sprinkle with granulated sugar for a golden brown crust, if desired.
  5. Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
  6. Place on a parchment lined baking sheet and bake for 10 minutes or until filling is just set and crust is lightly golden brown. Remove from oven and cool on a wire rack.
  7. Enjoy!

Speaking of cookies, check out the L.A. Cookie Con & Sweets Show & Baker CakeMaker behind-the-scenes coverage!

L.A. Cookie Con Official Blogger Badge Tanaya's Table

Ordering New Menu Items Off iPads At STACKED: Food Well Built

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Tanayas Table Stacked iPad Pink Cocktail

I still remember the time I got to treat my family and friends to a dinner out after landing a new job. We decided to keep it local, opting to go to STACKED: Food Well Built.

I was excited to show them how they could customize their own dishes on the nifty iPads at this hi-tech spot by the Cerritos mall. A few years ago, it was an even newer concept, so it was extra fun to see our culinary creations come to life.

My family loved the experience, and ever since that day I’ve had an extra special association with the STACKED in Cerritos. Thus, you can imagine how enthusiastic I was about getting an invite to a media dinner they were hosting, with new menu items.

Tanayas Table Stacked Burger

The new Short Rib Sandwich, with an egg on it.

I tried the short rib sandwich with horseradish aioli off their new sandwich section of the menu, and even added an egg to it… because you can do that at a place like this.

The food is so customizable that co-owner Paul Motenko told me they even have 139 gluten-free options, across all categories of their menu! There really is something for everyone here.

It’s quite the thrill to build your own mac ‘n cheese burger, top your pizza with pastrami, or even put potato chips on your pasta… or include all the superfoods you want in your nutritious and delicious salad.

Heck, you can even customize your own milkshake or ice cream sandwich on that iPad! Then, it comes to life when they bring it out of the kitchen on onto your table… and it’s every bit as good as you imagined it would be when you were creating it!

Check out all the items I tried here, including candied bacon and a Cadbury Egg seasonal milkshake:

Check out new menu items in this one-minute video inside our media dinner!

Check out the new menu items in this one-minute video inside our media dinner!

To visit STACKED: Food Well Built, you can find all the info on their website. Stay tuned for a lot more foodie finds to come. Cheers!

VIDEO: DIY S’mores, Crafty Cocktails + More Inside Crave Expo

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Copyright 2015 Tanaya's Table - Mr Bartender Cocktail Crave Expo

Where can you find a DIY s’mores bar, open bar, complimentary gourmet bites, complimentary hairstyles, caricatures, live entertainment, rockin’ beats and a riesling ice luge?

Let me catch my breath for a second before I tell you… all could be found at the second annual Crave Expo, held at The Mark for Events in Beverly Hills!

Although it was a one-of-a-kind exclusive event for those in the media and events industries, I’m here to take you inside with one minute of video highlights :). Check it out here:

Video: Check out one minute of highlights from the stunning Crave Expo

Video: Come with me through the doors of the exclusive and stunning Crave Expo

Memorable bites came from PDA Cuisine, Hanaro, Maggiano’s, Lovesome and New School of Cooking. Innovative vodka, whiskey and gin cocktails by Mr. Bartender hit the spot with herbs, bacon and candied ginger garnishes.

It was a very well planned and executed event in the perfect venue, with each room having its own vibe. DJ White Jade got people dancing in the back room with a perfect blend of unique old school tracks you forgot you loved back in the day and new school electronic mashups.

Copyright 2015 Tanaya's Table Tanayas Table broccoli cheese quiche Crave Expo

The entire experience at Crave Expo was classy, interactive and a lot of fun with my fellow Tastemakers and blogger friends. For the entire time we were there, we were never bored. My kind of event for sure.

Stay tuned for a lesson in craft cocktails from behind the bar, new hidden gem finds and more. Cheers!