Tag Archives: food news

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 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!

New Restaurant Sneak Peek: Contemporary Indian Cuisine At Cardamom L.A.

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Copyright Tanaya Ghosh 2014

Here’s the scoop behind the newest Indian restaurant to hit the scene in Mid-City, Cardamom L.A. The restaurant takes residency where India’s Oven long stood. What’s different, you ask, when one Indian restaurant replaces another in the same location?

The answer lies in the contemporary twist on Cardamom’s menu and decor, as the Pani Puris are served in shot glasses, the chef brings experience and cooking techniques from the UK, and the colorful abstract paintings on the wall are even hand-painted by their own team.

Last Wednesday, I was invited to attend a pre-opening media dinner for Cardamom L.A., where I got a taste of the new fare with my friends Karen, Rachael and a number of other fellow food writer & blogger friends. Being an Indian-American girl who could fluently speak their same language, it apparently was a pleasant surprise for the owners.

To be even more festive (it’s not every day I get to attend a food event of my own people!), I even wore an Indian kurti top to dinner :). The hospitality was amazing, and Chef Choudhury warmly invited me to take a peek at the behind the scenes cooking action in the kitchen. Here’s your Desi scoop, in the latest one(ish)-minute Tanaya’s Table episode:

Check out the Pani Puri, Peshwari Naan, Chicken Tikka and more in the video above.

Check out the Pani Puri, Peshwari Naan, Chicken Tikka and more in the video above.

Chef Choudhury takes pride in using the freshest ingredients, never frozen or canned. He travels to India to personally source fresh whole spices, which he brings back to grind in-house. He then uses these freshly ground spices to season each of the 100-plus items on the Cardamom menu. I also learned that the restaurant uses a tandoor oven powered by charcoal instead of the standard gas, resulting in a smokier, richer flavor.

Although I was born in SoCal, being of Indian ethnicity I must explain that contrary to what some may believe, Indian food is not just rich chicken tikka masala and buttery naan. There are so many types of Indian cuisines from numerous regions throughout the subcontinent, including lighter, non-spicy everyday dishes. Cardamom’s extensive menu represents the unique cuisines of many of these parts. Whether you are a vegetarian, meat lover or seafood fan, there’s something for everyone at Cardamom L.A.

My favortites included the presentation of the Pani Puri, as they had the traditional spiced tamarind water in the glass, and the crispy shells sitting atop, stuffed with potatoes and chickpeas (see a demo of how to eat it in the video above). I also loved the Peshwari Naan, served fresh from the tandoor, stuffed with sweet coconut, raisins, dates and nuts. And for spice lovers like myself, Cardamom doesn’t skimp when it comes to their savory fare. They bring the heat, if you want them to.

Cardamom is open for lunch and dinner seven days a week, and is located at 7233 Beverly Blvd. Los Angeles, CA 90038. For more information or reservations, visit cardamomLA.com.

Copyright Tanaya Ghosh 2014

VIDEO: How Chicken And Waffle Cones Are Made – Behind The Scenes Of A Food Truck Pop-Up

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So here it is, the insider coverage + video exclusive on this highly anticipated chicken & waffle cone pop-up event!

Update to the previous post alerting you to the amazing chicken & waffle cones pop-up from Carb & Nation: Due to such high demand and continuous long lines, Carb & Nation will be serving both versions of their savory chicken & waffle cones for one more night– next Saturday night (10/4/14) to be exact, on the second night of their Tested LA Saturday night residency!

A common question that may come to mind is, how does one eat a savory waffle cone full of chicken and layers of other good stuff? Well, the guys offer forks with the cones, but from our experience we could just bite into the cone without it breaking apart.

The cone is sturdier and less sweet than your traditional waffle cone, as a result of the chefs’ unique recipe to cut the sugar in half without losing the crispiness of the cone. It’s amazing, actually!

So nope, no problems eating it straight out of the cone, and it’s actually quite delicious as you bite it and get layer by layer of complementary flavor. You can see the layers detailed in the photos below.

Check out the one-minute pre-opening video of their first (and epic) chicken and waffles pop-up yesterday. We even got to get a sneak peek of how they make their chicken & waffle cones (both American & Indonesian versions!) thanks to Chefs Fata Wijaya and Kevin Micheli.

Reporting straight from inside the food truck as they prepped to serve the gigantic line outside, Tanaya’s Table brings you the scoop on a new kind of food in a cone!

Copyright Tanaya Ghosh 2014

Tanaya’s Table brings you an exclusive behind-the-scenes look at how these innovative chefs make their savory cones… right from inside the food truck!

Here’s a photo of the American Cone, which has figs three ways. Fresh, dried… and in a Guinness beer reduction. Oh yes:

Copyright Tanaya Ghosh 2014

The American Cone, right before we devoured it.

And as promised, here is a breakdown of each cone and its layers of flavor and textures that all work so well together:

Copyright Tanaya Ghosh 2014

The Chicken and Waffle Cone Pop-Up Menu: The American Cone and Indonesian Cone

I highly recommend checking them out at Tested LA next weekend, as Oct. 4 will be your last chance to get your hands on these special cones! You can go anytime between 5-11 p.m. but I would suggest going early, as they ran out due to such large crowds on their first (and only, as originally planned) day of cone service.

One cone is definitely a meal in itself, costs $9 each and is totally worth the wait in line, judging from the reaction of the people I spoke with. We were fortunate to get the first cones of the day, as a result of filming them being built (woo hoo!), and I felt just a wee bit guilty walking by, biting into my cone while people in line fawned over it.

I assured them the wait was worth it, though… and it definitely was.

More photos and location details can be found in the preview post. Go get ’em while you can!