SNEAK PEEK: Dodgers Home Opener NEW Eats

Tanaya's Table Dodgers Stadium Bobblehead Boomerang GIF.gif

Growing up in SoCal in a sports-loving household, you bet I was excited when the Los Angeles Dodgers invited me back again this year for a private media preview and exclusive, in-depth tour of Dodger Stadium!

Thanks to Steve Brener, Yvonne Carrasco, Jon Weisman and Daisuke Sugiura of the Dodgers Communications Department, we got a chance to get a first taste of the new stadium offerings. I had an especially great time with my foodie friends Kristie Hang (to whom credit goes for the Boomerang video above of my bobblehead buddy and me) and Chef Jay.

The tour was incredible (I Snapchatted it all at MsTanayaG… follow along for future access!), as we got a behind-the-scenes look at everything from the Commissioner’s (championship) Trophies and Golden Glove Awards, to the actual Dodgers dugout and field, the press box, and the old Dodgers clubhouse, which MLB legends of visiting teams have used during seasons past.

FUN FACT: The Dodgers jacket I’m wearing belonged to my great aunt, who was a dedicated Dodgers fan and wore this very jacket to the final 1988 World Series Championship game, which the Dodgers won!

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Before our stadium tour, we got to taste the food and chat with Dodger Stadium Executive Chef Jason Tingley, who did an awesome job not only creating the new bites, but also explaining them to us all.

Today is the home opener against the Arizona Diamondbacks, and here are some new bites you can expect to track down, whether you’re going to the game today or plan on visiting Dodger Stadium anytime this season:

King’s Hawaiian Dog (pictured above): All-beef quarter pound dog topped with pineapple salsa, on a King’s Hawaiian bun // Where to find it: Extreme Loaded Dogs

Gouda Kobe Burger: 1/3 lb. premium Wagyu burger topped with caramelized onions, pickles & Thousand Island dressing // Where to find it: Elysian Park Grill

Chicken Verde Sandwich: Chicken breast on Telera bread with jalapeno aioli, lettuce, tomato & tomatillo verde sauce // Where to find it: Healthy Cart, Marketplace, Tony’s Stand

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Shock Top Bratwurst: Pork bratwurst sausage link infused with Shock Top beer, served on a buttery grilled lobster roll with caramelized onions & spicy brown mustard // As Chef Tingley explained, “It is made with Shock Top beer and comes two different ways: There’s going to be a spicy and a regular bratwurst.” // Where to find it: Think Blue BBQ

Specialty Nachos Verde: Crispy tortilla chips with tomatillo verde sauce, pickled jalapenos, fresco cotija queso // Where to find it: TBD

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Smoked BBQ Wings Bundle: 15 smoked chicken wings tossed in BBQ sauce, served with fries, veggie sticks and two soft drinks // Where to find it: Think Blue BBQ

I really liked the Nachos Verde and the King’s Hawaiian Dog the best, but the wings were definitely finger-licking good as well!

Also, here’s a video from last year’s media preview as a little Throwback Tuesday! 😉

In addition to subscribing to my blog and YouTube channel, feel free follow me on Snapchat: MsTanayaG to get realtime behind-the-scenes scoop on stadium tours, chef interviews, new restaurant sneak peeks, inside food influencer events and more… and connect with me on Instagram (@tanayas.table) to get the scoop on all the newest and hottest places to go and what to try!

And now, as Vin Scully is about to say, “It’s time for Dodger baseball!”

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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

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!

New Opening: Unique Asian Fusion At Red Eye Fish

Video: One minute of some of the most unique happy hour dishes at this new Asian fusion spot.

Video: 20 seconds of the most unique happy hour dishes at this new Asian fusion spot.

The newly opened Red Eye Fish’s motto is “not just sushi.”

Indeed, this new Asian fusion spot in Artesia, CA has much more to offer than your traditional sushi (which I am always down for too, given top quality!). We stopped in for a bite and found that there were a ton of creative food mashups just waiting to be explored!

It happened to be happy hour when we went, and it seemed that it was about a dollar or two off the original prices for happy hour items. Here’s what we got, and how it was:

Kimchi Fried Rice with Pork Belly

Kimchi Fried Rice with Pork Belly

The kimchi fried rice has pork belly, and rich savory-sour-spicy flavors. Besides being a bit on the greasier side (as most fried rice dishes are), it’s a really fantastic dish paired with some other items.

Tanayas Table Red Eye Fish Hot Cheetos Sushi Roll

Hot Cheetos Sushi Roll. Yes, you read that right!

Hot Cheetos Roll. Our server said that this is their signature dish, and claim to fame. It is essentially a California roll topped with spicy tuna and Flamin’ Hot Cheetos crumbles.

Somehow, I was expecting more uniqueness and cohesiveness in this dish, but hey, I love all the ingredients in the roll. Plus, my not-so-secret guilty pleasure happens to be those little crunchy bites of heat (a.k.a. Hot Cheetos). So it was awesome to get for the novelty, but I think there are even cooler things on the menu that I would get again next time.

My favorite happy hour item!

My favorite happy hour item!

This leads me to my most favorite item on the menu, the — wait for it — Sushi Pizza!

This baby has a ton of flavorful sushi fillings that go right on top of the crispy rice “crust,” along with a bit of cheese to bring it all together as pizza. It is SO good. My favorite thing so far!

If you’re an adventurous foodie, you should definitely give this place a try. Go here for more info on the new restaurant, and check out the video above for all the aforementioned food in action. Cheers!

One more shot of that sushi pizza. It's just that good.

One more shot of that sushi pizza. It’s just that good.

VIDEO: Pueblo Tapas Now Open At OC Mix

Tanayas Table Pueblo Tapas OC Mix Costa Mesa desserts Copyright 2015 Tanaya Ghosh

Here’s some food news for you global food lovers: Pueblo Tapas opened earlier this year at the OC Mix in Costa Mesa, bringing some Spanish flair to Orange County.

I was sent to cover the new opening thanks to Tastemade, and the hospitable owners of the OC restaurant with Spanish charm brought out some of their top recommendations from the lunch and dinner menus… such complex and flavorful savory bites!

Short Rib Two Ways: Six-hour braised and crudo.

Short Rib Two Ways: Six-hour braised and crudo

The food at the new restaurant was outstanding, and the design and layout made me feel like I was back in Spain.

It made me miss España, and although I haven’t been to Madrid yet, Barcelona and Girona were both unique and charming. Since the owners are from Madrid and still have restaurants there, I felt the authenticity and also the original creativity in the dishes.

Tanayas Table Pueblo Tapas OC Mix Costa Mesa desserts 2

Pan Perdido, a Spanish take on Pain Perdu: Creme brulee bread pudding with rosemary poached pears

It felt like I was being transported across the globe for a taste of Madrid, right there in Costa Mesa.

Check it out in the video below, from when we went to take a look within a couple weeks of their opening… plus, dessert presented by Chef Michael!

One-minute video rundown of some of the most top bites to get at Pueblo... like the six-hour braised short rib!

One-minute video rundown of some of the most top bites to get at Pueblo… like the six-hour braised short rib!

Check out Pueblo the next time you’re at the OC Mix! It’s like a mini vacation to Madrid, without leaving the OC. ¡Salud!