Modern Fusion Bites Paired With Chef Inspiration

by Tanaya Ghosh | TanayasTable.com

TEMP tempo octo

Marinated Grilled Octopus (all photos by Tanaya Ghosh)

These days, the novelty and excitement when the words “modern American” and “fusion food” come to mind have pretty much worn off, at least compared to a few years ago. However, let me tell you about a great spot in Brea, CA doing something very different from your average New American restaurant. Something that’s worth getting excited about again.

Tempo Urban Kitchen does New American fusion food on shareable plates, using modern techniques and interesting flavor combinations. At the Gigasavvy Social Club dinner, we enjoyed a tasting menu of memorable bites prepared for us by accomplished Chefs Chris Tzorin, Charlie Medina & Salvador Carrillo, all age 30 and under.

Chef Chris Tzorin, a recent winner of Food Network’s Guy’s Grocery Games, is a friend of mine whose story inspires me and many others to keep striving for success, despite the cards you are dealt in life.

Chef Chris grew up in the fine dining industry, as his dad was a chef. “My dad would cook at home, my mom too, and we would sit together at the table and talk about how the week was together as a family,” he reminisced.

“My dad always told me I’d be better than him one day, and now I tell Armani (his young son) the same thing, so he can take it to the next level when he grows up. He hangs out with me in the kitchen.” Indeed, Armani was right there with his dad that night at the tasting, wearing his own little personalized chef’s coat!

However, when the accomplished chef lost his other son, Chris, it changed him forever. He teared up as he spoke of little Chris, and said that after going through such a dark and trying time, “That’s why you hardly see me upset. Life could be so much worse. I want to be able to experience a lot in life, and meet as many people (as I can) and inspire them.”

I suppose I especially wanted to share Chef Chris’s story because I see a lot of myself in the way he’s grown from his personal tragedies, and how he’s transformed it into something that drives him every day to do the most with the life he’s been given. And although the two losses are not comparable, as no two losses are, I share a similar outlook on life after losing my best friend, my mother, much too early. Chef Chris’s story inspires me, as I hope it will inspire many of you, to always keep pushing forward with the best attitude possible, to accomplish great things.

Chef Chris explained that it was his two boys for whom he brought his A game to win Guy’s Grocery Games on Food Network. “(After) two divorces and losing a child, after all the things I’ve been through… the blood, pain and tears, I’m still here.” And thank goodness, since he not only inspires people now, but makes amazing food in the kitchen, day in and day out.

Now that Chef Chris’s expansive career has led him to Tempo Urban Kitchen, he says he’s open to learning some newer techniques from the two younger chefs, Chef Salvador & Chef Charlie, who are big on molecular gastronomy.

“Here, we’re bringing more urban-style, outside-the-box food. Some will say, ‘No, you’re not supposed to do that,’ I’m gonna do it anyway…. I just want people to recognize me for who I am, and why I cook. It’s my life on a plate,” he concluded.

And with that, here’s what Chef Chris, Chef Charlie and Chef Salvador created for us at the coursed dinner:

Upon arrival, after a tour of the kitchen, we took a seat with fellow influencers who were also invited to this delightful dining experience. We started off with an Old Fashioned and a refreshing Mango Serrano Margarita with a Tajin rim.

TEMP tempo octopus

Then, it was time to eat! The first course was Marinated Grilled Octopus, made by Chef Chris Tzorin. The octopus was plated on a wooden plank, as were all the dishes. The menu items are meant to be shared, to encourage more social interaction at the table, as Chef Chris explained. The tender, charred octopus was served with guajillo chili oil, creamy serrano chili sauce, lime cream and chipotle mayo, along with a garnish of fresh microgreens. All the different sauces made for a customized experience, as we could choose which bit of sauce to dip our octopus into.

TEMP temp pork belly

Next up was a Korean-inspired, succulent Slow Roasted Pork Belly by Chef Charlie Medina. The soy lime glaze imparted a great tangy, savory flavor, and the tortilla puree it rested on was a unique element that brought the dish together as a “deconstructed Korean taco,” as Chef Charlie described it. The red cabbage kimchi and crema sauce completed the dish, along with a thin slice of rolled mango for a bit of sweet freshness. What made the pork extra juicy was its slow cooking in a traditional Caja China roasting box.

TEMP tempo steak

Our last savory dish was the Slow-Cooked Short Rib by Chef Salvador Carrillo. This brightly colored dish was created with yellow mustard seeds (what they called “vegan caviar”), pickled carrots wrapped in thin New York-style ham, and a bold brush of beet sauce across the plate. When Chef Salvador said “slow-cooked,” he really meant slow, as the cooking of the short rib for 28 hours made it extra tender.

TEMP temp ice cream

After the drinks and three shared protein dishes, a cart rolled out for tableside ice cream! We watched in anticipation as the ice cream fully froze right before our eyes. Minutes later, as wisps of liquid nitrogen lifted, vanilla ginger ice cream emerged! The liquid nitrogen technique made the ice cream extra creamy in texture, and the mini cones they rested in gave a great crunch to the dessert. What a fun way to end a great dining experience!

Thanks to Tempo Urban Kitchen and Gigasavvy Social Club for having us. Go here for more information on visiting for a unique and memorable dining experience!

Until next time, let’s connect on social media!

Instagram: @tanayas.table

Twitter: @TanayasTable

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Cheers!

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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!