VIDEO: Oscars Governors Ball Sneak Peek – In The Kitchen With Wolfgang Puck

Link to video

With all the The Oscars buzz going on, I must admit something. As much as I admire all the actors’ talents for their craft, what really gets me excited is knowing what the stars will be eating after Hollywood’s biggest night.

That’s why when Wolfgang Puck invited me in for a very special behind-the-scenes look at his incredible catering operation from the prep kitchens at Hollywood & Highland, I was over the moon.

Upon getting our exclusive credentials, we got our very own Press Guide to take us through The 88th Oscars construction and setup to get to Wolfgang Puck Catering’s massive prep kitchen. As soon as the doors opened and I peeked in, I saw a virtually endless array of edible art, in the form of brightly colored hors-d’oeuvres, dishes and desserts. Check out the video for some colorful glimpses!

When I arrived, Chef Wolfgang’s all-star team was working away diligently on filling thousands of fresh artichoke-truffle agnolotti pasta, spraying 24-karat gold onto intricate, mini chocolate replicas of the Oscar statuette, and so much more. It really was a well-oiled machine, with meticulous care put into every detail.

Tanaya's Table Wolfgang Puck Oscars Gold Chocolate

After wandering around and chatting with the chefs, we gathered around the one and only Chef Wolfgang Puck for a very warm, intimate cooking demonstration from the legend himself. Despite his renowned stature, he spoke with us as if he knew us personally, like he was cooking for us out of his own kitchen.

As he told stories of how his children help him in the kitchen, and which famous friends of his like which types of his dishes, he cooked up a shrimp, crab and scallop dish with a flavorful Chinese sauce. Check out the video for a shot of him flambée-ing!

Some of the cool tidbits I learned through conversation with him include the fact that although Wolfgang enjoys food with bold flavors, he understands that there are many guests at these large-scale events who still enjoy his truffle chicken pot pie, baked mac and cheese, and other comfort classics. Thus, he makes sure to include something for every palate in the 50+ items he creates for the Governors Ball, which he’s catered for the past 22 years!

Wolfgang also mentioned that not as many celebrities have gone vegan or gluten-free as one might think (although he does have options of each on the vast menu). He explained that after weeks of not eating too much in order to prepare for the awards show, “They tell me, ‘Wolfgang, give me all the food!'”

Tanaya's Table Wolfgang Puck Oscars Caviar

Included among “all the food” will be mini crispy bibimbap, a poke bar, stone crab claws and oysters at the seafood bar, baked potatoes with caviar (pictured), white grape and almond gazpacho, and wagyu short rib. Talk about edible opulence!

Now, if you know me, you know my sweet tooth jumped for joy when I saw the mini setup of the Chocolate Buffet they’ll have at the Governors Ball. Among the 30+ types of desserts to be served, a few include: Caramel-filled Oscars statuette lollipops, a macaron tower, sweet tacos with pistachio lady fingers and market cherries, mini yuzu tarts, chocolate peanut butter ring dings, raspberry panna cotta with champagne caviar, and lemon meringue tart lollipops. There really will be something for everyone, from celebs who prefer familiar classics, to those who enjoy a little extra elegance and flair!

Tanaya's Table Wolfgang Puck Oscars Desserts

I also learned that Wolfgang Puck also caters international awards shows all over the world! I love that when we asked how he chooses the menu for each prestigious event, he said he chooses based on what’s seasonal, local, and what his carefully curated suppliers have available for him.

Even for The Oscars, the team has been going on multiple trips to the local farmer’s market, and has sourced ingredients from local farms, orchards, dairies and ranches.

To give you an idea of the scale of the operation (of which you can start to get an idea through the video), The Oscars Governors Ball will have 1500 guests, with a whopping 950 staff to cater to their wants and needs. The culinary staff consists of 350 talented people. To name a few ingredients, they will be working with 10 kilos of American farm-raised caviar and 350 pounds of Atlantic Bigeye tuna.

Heck, there will even be 15 pounds of winter black truffles straight from Burgundy, France and 300 pounds of Snake River Wagyu short rib. There will also be 6,500 wood-fired, Oscar-shaped  flatbread!

As for dessert, 3o pounds of edible real gold dust will be used, as well as 100,000 pieces of dark chocolate Couverture pistoles and 2400 bottles of Piper Heidsieck champagne. The coolest part is that there are 3,000 custom Oscar boxes to house the infamous gold-covered chocolates, and Wolfgang Puck personally handed me one as a parting gift! Guess there’s only 2,999 of them left now!

Tanaya's Table Wolfgang Puck Oscars Me

Thanks to Chef Wolfgang Puck and his catering team for a special behind-the-scenes experience I’ll never forget… and for handing me this 24-karat gold covered, solid chocolate Oscar statuette!

If you’re hosting an Oscars watch party, check out some of the recipes you can make, straight from Wolfgang Puck… that way, you’ll be dining like the stars during Hollywood’s biggest night! Check out the recipes on the Wolfgang Puck Catering official page.

This year more than ever, I will be immersed in all things Oscars… especially because I’m grateful to have gotten a taste of what the stars will be gorging on after the show ends. 😉 Cheers!

 

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Pop-Up Dinner: Love As Art

We, as a society, often refer to love as a science, a lot of times citing research on how certain chemical reactions in the brain and body create the feeling of romantic love. However, this past week, I was fortunate enough to experience a five-course pop-up Valentine’s dinner that made me see love in a different way– as an art form.

Thanks to Chef Tiffany of Something Good 2 EatThe Art Institute and Artistic Taste LA, we were in the company of talented artists, singers, and an open bar as we experienced thorough all our senses wonderful works of art and acts of love through food and entertainment. Shoutout to my wonderful, inspiring friend Yuri for inviting me to experience this beautiful dinner affair at Nobo in Los Angeles with her and a few of our other awesome friends this past Friday!

As we enjoyed wonderful conversation with other couples and single pals, we were serenaded in the background by singers and a live band. The candlelight ambiance really set the tone for a memorable evening!

Tanaya's Table Love Pop Up Dinner Soup

We sipped on cocktails and dined on an incredible five courses, starting with a velvety, creamy, comforting tomato soup with a crispy, gooey bite of grilled cheese to dip into it.

The second course was a refreshing garden salad with crisp vegetables, dried cranberries for a little sweet chewiness, and a fresh raw honey-lime dressing that I just couldn’t get enough of.

The third course was quite possibly my favorite, as it was a succulent scallop sitting on a bed of creamy cauliflower puree, topped with crispy bacon crumbles. What a delicious play on surf and turf!

Tanaya's Table Artistic Taste LA Scallops

I chose the chicken for my third course, which was hearty with the addition of garlic white cheddar mashed potatoes, chives and lemon butter asparagus. Loved the veggies, and the cheesy potatoes were a great accompaniment as well.

The grand finale was an incredible half brownie, half chocolate cake heart-shaped dessert iced with decadent ganache and garnished with a chocolate heart and raspberry sauce. This Chocolate Devotion dessert  was sweet art on a plate, and I was in chocolate heaven as I devoured it.

As we enjoyed the entire evening filled with love and art, I realized something… love, itself, is art. It is an art that can be practiced, yet is open to interpretation. Love is something that comes naturally to us, yet some are better at it than others. Yet everyone can learn to love themselves and others, in their own unique way.

Art is something that is very personal, and very unique to the individual who creates it. Yet, others can appreciate that art, be moved by it, and draw inspiration from it. In that same way, so is love.

I reflected back on how I interpret and show love, and came to the realization that although I’ve worked on giving love and showing my love to others over the past many years, I have neglected to show myself that same love… and to fully allow myself to freely receive love in all forms from others.

I discovered in that moment that it felt good to pause the multitude of “to-do’s” and “should do’s” running through my head and allow myself to enjoy a beautiful dinner experience with some of those I love. I realized while eating the food, that it was indeed food for the soul… not because of the type of cuisine served, but because it inspired me to stop and appreciate the moment, and realize that I am worthy of taking a break and allowing the love to flood into my soul sometimes.

Tanaya's Table Artistic Taste LA Chocolate Cake

Perhaps many of you can relate, but oftentimes, I feel that I don’t deserve a complete break from working until I reach my goals and achieve success. But perhaps I should simply aim to love and nourish my soul more, and to enjoy the little moments along the path to success. And perhaps success is also the ability to let go once in a while and enjoy the moment for what it is, with people who truly care about you. All these revelations came to me over the beautiful five courses that night, and I couldn’t be more thankful for it all.

I’m so grateful to have been part of this journey through the senses to experience food as an art form, and as an act of love. By cooking for someone, we are showing our love to another person. By eating food that nourishes us, or gives us pleasure, we are showing love to ourselves, and acknowledging that we are worthy of good food and love. By sharing a meal with those around us, we are connecting, sharing and spreading that love. And that is exactly why I decided to focus on food, and to start Tanaya’s Table years ago.

Let this unique pop-up dinner experience by Chef Tiffany, The Art Institute and Artistic Taste LA be an inspiration to us all… to view our lives, our food and the people we share that experience with, with love and appreciation. Not just on Valentine’s Day, but each and every day!

With love,

Tanaya’s Table

PS – If you’re interested in attending the next pop-up dinner experience, follow my Instagram account @tanayas.table for updates on upcoming events!

VIDEO: The Inside Slurp On Ramen Champ’s Revamp

Tonkotsu Tan Tan

Tonkotsu Tan Tan

Hi all! I know it’s been a while, and I’ve missed you guys tremendously while on the road, in the air, on overnight trains, boats and auto rickshaws in the 10+ cities around India and Hong Kong I was visiting this past summer.

I encountered some obstacles in the health department on the trip, but I’m all good now and back in action here in LA! Stay tuned for a ton of travel food, sights, sounds and protips to come in the form of videos, photos and stories. They’re coming very soon!

But for now, I’d like to dish some local food news, starting with a preview of Ramen Champ’s upcoming re-opening. Because who doesn’t love a warm, hearty bowl of comforting ramen?

Here’s a sneak peek at the new Ramen Champ menu in action:

A few food blogger friends and I got to taste a variety of bowls, and genuinely enjoyed every strand of noodle and every sip of broth.

The soy-based vegan “meat” was a bit sweet for my taste, but I suppose its purpose is to balance the traditional saltiness of the broth. Other than that, the spinach noodles, crispy garlic and complex broth of the vegan ramen made it a true winner for herbivores and omnivores alike.

You can find more on visiting Ramen Champ at their 2nd floor location inside LA’s Chinatown Far East Plaza here.

The conclusion? Whether you get the Original Tonkotsu ramen, the Tonkotsu Tan Tan noodles, the Hot and Sour ramen or the Vegan ramen, you can’t go wrong. They re-open October 2 under new ownership, so I definitely suggest you go check it out if you’re a ramen fan. Cheers!

Ramen Champ Noodles vegan

Tanaya’s Table On MasterChef’s 100th Episode Tonight!

MasterChef red carpet 100th episode fox Tanayas Table

UPDATE on 7/2: The episode aired and it was so fun to re-live our day of filming with my peers in the LA food media scene, as well as Gordon Ramsay, Graham Elliot, Christina Tosi and standout MasterChef personalities like Leslie Gilliams, Ahran Cho and Daniel McGuffey (pictured below).

If you missed it, here’s the clip of my critique on the Blue Team’s duck.

The scenery was gorgeous, and the food was scrumptious. The black rice underneath the Moroccan spiced duck really took me back to my adventures in Bali, where I discovered my love for this delicious grain. Thanks to my wonderful family and friends for tuning in, sharing with me their excitement, and for the unconditional support you have given me throughout this journey so far. As I continue growing, I know I can do it with you guys by my side. Love you all!

—— Original Post ——

Hi guys! Just a quick note, in case any of you watch MasterChef… I will be on tonight’s episode, airing at 8pm PST on FOX.

Why, you ask? I was fortunate enough to be invited as a “VIP diner” in the food scene to taste and critique the food from the teams. I will have a few seconds of sharing my opinions on the duck, according to my friend Jonathan, who is on the East Coast and therefore saw it earlier!

Hanging out with MasterChef alum, Daniel McGuffey on set a few months ago in Palos Verdes!

Hanging out with MasterChef alum Daniel McGuffey on set a few months ago in Palos Verdes!

So grateful for the opportunity. It was such a fun experience to be in Palos Verdes with Gordon Ramsay, Graham Elliot, Christina Tosi and my fellow food media friends at such a beautiful location near the Trump National Golf Club.

Enjoy, if you get a chance to tune in… and met let me know what you think. Until next time, cheers! ❤

Happy birthday, MasterChef! Cake by Momofuku Milk Bar.

Happy birthday, MasterChef! Cake by Momofuku Milk Bar.

 

VIDEO: Celebrating My 100th Episode At Ox And Son

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!