Around L.A: Bites From The DTLA Night Market

Posted on June 30, 2014 by Tanaya's Table

The 626 Night Market, known for hosting events in the San Gabriel Valley akin to the original night markets found in Asia, has now come to Los Angeles. The first-ever DTLA Night Market was held at the lot across from Staples Center in the heart of downtown, with plenty of food and retail vendors, art and live entertainment.

Having covered past 626 Night Markets, the downtown L.A. event seemed to have a slightly different vibe, with more of a modern, eclectic selection of vendors as well as crowd, which also seemed to skew younger, at least during the time we were there on Friday.

The event was held June 20-21st, running from 4 p.m. to 2 a.m. both nights. Quick protip: If you’re going to taste a variety of good food, it’s best to get there earlier in the day, to beat the rush. You’ll get dibs on the best items before they may run out, and also avoid long lines. If you’re going for the ambiance and more of the true “night market” feel, go in the evening when it’s bustling with more people, lights and live music.

With an artwalk, hookah lounge, beer garden, 97.1 AMP Radio DJ’ing onsite and more, the event had a lively vibe, with a diverse group of vendors offering a variety of different bites for purchase. Here are some of the top bites we tried:

This red velvet mochi egg waffle comes from Puffect, a bakery that specializes in creating these unique crispy-on-the-outside, fluffy-on-the-inside waffles that can commonly be found on the streets of Hong Kong. Some of my fondest street food memories in Hong Kong (I lived there one summer, and plan to share those adventures as well… so much good food!) involve these delicious treats. Puffect offers lots of creative takes on the classic egg waffle by creating flavored batters such as Thai tea and green tea, in addition to the red velvet variation. A host of add-ons can texturally enhance your egg waffle experience, as our mochi-studded dessert provided chewy pockets of gooey, starchy goodness.

This special version of the original Ramen Burger is a collaboration with La Sriracha Macha, a Mexican-inspired version of the now-ubiquitous Sriracha sauce. The patty was good and all, but the ramen bun was unique and tasty, with an even texture throughout that held up well when repeatedly bitten into (unlike some other imposter ramen buns). The sauce added great flavor that made the entire thing juicier, with a little heat.

Kalbi taco buns from Crasians had a “secret ingredient” which gives the traditionally soft bao a crunchy exterior when frying. I think it’s some sort of larger bread crumb flake, because it looked liked flaked coconut but didn’t taste like it. Delicious nonetheless.

This anything-but-ordinary fried chicken sandwich was created by Formosa Cafe’s Brian Huskey (who is also a former “Top Chef” contestant). The crispy exterior and juicy interior of the chicken was accompanied by the refreshing coolness of the coleslaw, a sweet richness from the Okinawan purple potato, and a little kick of heat from the accompanying jalapeño yuzu sauce. All of these components joined forces to create one of the most well-balanced bites of the entire event.

The newest item from Mama Musubi is the Currywurst rice ball. With a quality tidbit of Berkshire pork sausage and a dab of Japanese curry aioli, the flavors added a nice depth to the seasoned rice + seaweed base. I’ve had other rice ball variations from Mama Musubi, all of which have been varying degrees of tasty. Still, I’ve always felt that it’s a lot of rice for what you’re paying, and more importantly, for all the stomach real estate (as I like to call it) that it takes up during a food event. The rice is quite filling, and there’s a lot of it in proportion to the actual toppings. Still a pretty solid bite overall.

Now, on to the uni cream and truffle oil tater tots from Lotza Tots. Rich, creamy, just the right amount of uni– which, by the way, is sourced straight from the Maruhide Uni Club… so you know their sea urchin is legit. These tots were quite rich as you’d expect, but Lotza Tots was kind enough to entice us with a special half-order. Flavor-wise, these tots were uni-tater perfection. True indulgence at its finest: a little deep-fried fair fare, topped with creamy class.

Other interesting eats and drinks included spiked Amaretto boba by Boba 7, Hello Kitty and other character-inspired cupcakes by Mwokaji Cakery, liquid nitrogen frozen popcorn by NitroPop, and fried ice cream from Frio Frito. There was also watermelon-basil lemonade, ice cream sundaes in the form of potted plants, and much more to try! The first DTLA Night Market was certainly a hit. If you want to check it out for yourself, the next 626 Night Market series will be held in Santa Anita Park in Arcadia on the following Fridays and Saturdays, from 4 p.m. to 1 a.m:

July 18 & 19
August 15 & 16
September 12 & 13

For those who have only been to the 626 Night Market, the OC Night Market, or this past event in downtown, it’s safe to say you’ll experience a few new things at each location. For updates on the next event, check out the 626 Night Market website.

An In-Depth Look at ChocoChicken

Posted on June 19, 2014 by Tanaya's Table

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):

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).

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.

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.

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.

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.

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!

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

Posted on June 12, 2014 by Tanaya's Table

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:

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.”

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.”

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.)

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

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.”

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.”

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.”

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

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.”

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

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.”

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!

Bridging Generations Through Mexican Food at Chalio’s

Posted on May 26, 2014 by Tanaya's Table

L.A. boasts an abundance of good places to find traditional Mexican food throughout its various parts. However, Chalio’s Mexican Restaurant in Whittier, CA has stood out for generations for its famous birria, or meat stew made with a base of dried, roasted peppers. Although birria has traditionally been enjoyed only on special occasions, Chalio’s owner Raul Luis’s father started serving it years ago out of the family’s backyard after he’d lost his job.

Once word spread of the delicious fare, customers needed some sort of sign to find their way to the family’s home. The cactus by their fence became the designated landmark letting people know they’d found Chalio’s! Now, Chalio’s has grown to multiple locations in the L.A. area and in Texas.

Invited to a Chalio’s Cinco de Mayo food tour, my friend and I visited the Whittier location for the first time. Here’s what we had, and how it was:

· Nopal sope – I loved that the pinto beans were whole instead of refried in this dish, which gave the beans a fresher taste instead of weighing the dish down. The diced nopales, or cactus leaves, were tangy and not slimy, as they sometimes can be. The sope was topped with pico de gallo salsa, queso fresco and a slice of avocado. All of these ingredients sat on top of a masa dough base, which brought the dish together to create a unique and healthier sope. Raul expressed his concern over the elevated risk of heart disease and diabetes in the local Mexican population, and said he wanted to create a change in the community and cater to more health-conscious customers through dishes such as these. The sopa de birria (pictured below) had a more traditional base of refried beans, and was topped with red onion and cilantro.

· Zacatecano taco – This taco consisted of carne asada, nopales, pico de gallo, queso fresco and a slice of avocado served on a handmade corn tortilla. “With this dish, I’m trying to get more of the younger generation to try nopales,” said Raul. “If they eat it this way (mixed with carne asada, in a taco), they’ll like it, and my hope is that we can transition them so they can eventually enjoy more traditional dishes.”

· Taco dorado de birria – This unique dish stars the famous goat stew, stuffed into a fried taco shell. It is then topped with red onions and cilantro, then drenched in a savory tomato-based consommé. The filling was moist and plentiful, and the shell added a nice crunch. The consommé made a flavorful dipping sauce for this texturally complex, very tasty dish.

· Camarones a la diabla – Juicy shrimp in a thick and spicy “devil” sauce, made with a combination of chilies, herbs and spices, served with rice and beans. By this point we were beyond stuffed, so I took the dish home. Plus, I didn’t even mention all the great drinks that our super sweet and hospitable server Stephanie kept bringing out for us: Micheladas, horchata, sangria, mango and strawberry margaritas with agave wine… and even vaporized tequila!

I first experienced the Vaportini (pictured below) while covering the amazing 2014 Las Vegas Nightclub & Bar Convention. However, I hadn’t seen it elsewhere since. How does it work, you ask? The liquor is heated at the bottom of the globe, and you suck the vaporized alcohol through the hole, via straw. Not my favorite way to consume alcohol, but certainly a very innovative one!

Cinco de Mayo may be over, but did you know that September 16 is the real Mexican Independence Day? Still, you don’t have to wait for a special occasion to check out Chalio’s if you want to try something unique and authentic. If you do visit, let me know your thoughts!

Often hosting fundraisers to benefit today’s youth, Chalio’s is involved in the community and is constantly looking to find ways to bridge the gap between the newer and older generations. Upon returning from the feast, I learned that Anthony Bourdain had also visited the Chalio Birrieria in East L.A. Interesting, right?

When walking into the restaurant, the friendliness of the staff and the decor inside are two things you notice right away. Raul’s motto is to keep on improving, as he constantly keeps his staff motivated to do a stellar job. He also owns Bad Azz Burrito, which is a custom-built burrito joint with massive portions located in Saginaw, TX. The eatery hosts weekly burrito challenges to finish a 3-lb, 9-lb, or 11-lb burrito in record time. Just something to think about if you happen to be in Texas… because the food may be bigger in Texas, but L.A. is where lies the authenticity in Mexican food!

	Ben Pratt on Figology Fest + A Recipe For…
	Tanaya's Table on VIDEO: How Chicken And Waffle…
	Addie F on VIDEO: How Chicken And Waffle…
	Tanaya's Table on SNEAK PEEK: Dodgers Home Opene…
	Dominic Benton on SNEAK PEEK: Dodgers Home Opene…

Tanaya's Table

Inspiring adventure through taste buds and beyond — Welcome to Tanaya's Table. This seat's for you!

Tag Archives: Los Angeles

Around L.A: Bites From The DTLA Night Market

An In-Depth Look at ChocoChicken

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

Bridging Generations Through Mexican Food at Chalio’s

Share This:

Share This:

Share This:

Share This: