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!

Ordering New Menu Items Off iPads At STACKED: Food Well Built

Tanayas Table Stacked iPad Pink Cocktail

I still remember the time I got to treat my family and friends to a dinner out after landing a new job. We decided to keep it local, opting to go to STACKED: Food Well Built.

I was excited to show them how they could customize their own dishes on the nifty iPads at this hi-tech spot by the Cerritos mall. A few years ago, it was an even newer concept, so it was extra fun to see our culinary creations come to life.

My family loved the experience, and ever since that day I’ve had an extra special association with the STACKED in Cerritos. Thus, you can imagine how enthusiastic I was about getting an invite to a media dinner they were hosting, with new menu items.

Tanayas Table Stacked Burger

The new Short Rib Sandwich, with an egg on it.

I tried the short rib sandwich with horseradish aioli off their new sandwich section of the menu, and even added an egg to it… because you can do that at a place like this.

The food is so customizable that co-owner Paul Motenko told me they even have 139 gluten-free options, across all categories of their menu! There really is something for everyone here.

It’s quite the thrill to build your own mac ‘n cheese burger, top your pizza with pastrami, or even put potato chips on your pasta… or include all the superfoods you want in your nutritious and delicious salad.

Heck, you can even customize your own milkshake or ice cream sandwich on that iPad! Then, it comes to life when they bring it out of the kitchen on onto your table… and it’s every bit as good as you imagined it would be when you were creating it!

Check out all the items I tried here, including candied bacon and a Cadbury Egg seasonal milkshake:

Check out new menu items in this one-minute video inside our media dinner!

Check out the new menu items in this one-minute video inside our media dinner!

To visit STACKED: Food Well Built, you can find all the info on their website. Stay tuned for a lot more foodie finds to come. Cheers!

Inside The All-Star Chef Classic: American Masters Dinner

Tanayas Table All Star Chef Classic - Wine Glass Logo

Last night, the All-Star Chef Classic turned the L.A. Live event deck in downtown Los Angeles into an epic restaurant stadium. Thanks to Tastemade, who sent me to cover the event, I got to experience the exquisite five-course dinner menu for myself!

I was planning on going to my regular MMA kickboxing class, up until a few minutes before I was about to leave for the gym. Then, I found myself quickly getting ready for a fancy fine dining event and rushing to downtown L.A. for a night to remember! I’m very grateful for the opportunity.

Not only did we witness live demos from five of the immensely talented top chefs in America, but I also got a chance to speak with them about their food! It was a memorable evening, for sure:

Sitting in the restaurant stadium is an amazing feeling. It feels larger-than-life but also has an intimate vibe, as there aren’t a ton of rows so that no one feels too far from the action. Everyone in that room had one thing in common: we are all passionate about high caliber food.

Each of our five courses were paired with wines, and each plate looked so pretty I had to admire it (and pay homage by taking lots of photos and videos!) for a considerable amount of time before taking a bite. Hey, I was just doing my job! 😉

A breakdown of what was served:

Tanayas Table All Star Chef Classic - 1 Santa Barbara Spot Prawns Michael Cimarusti

First course, by Michael Cimarusti of Providence

Santa Barbara spot prawns roasted in salted butter, with citrus and nori. Paired with a 2012 Sauvignon Blanc.

Having recently developed a very slight (and majorly unfortunate) allergy to crustaceans, I was unable to taste the prawns, but the accompaniments were delicious… and the noises my fellow dining companions made after eating this course gave me reason to believe that this dish was every bit as good as it looked.

Tanayas Table All Star Chef Classic - 2 Daniel Patterson Coi San Francisco Vegetables

Second course, by Daniel Patterson of Coi Restaurant

Spring vegetables in a honey-lemon broth, with herbs and flowers. Paired with a 2012 Sauvignon Blanc.

It was indeed “springtime on a plate,” as the San Francisco chef described his own dish. The herbs and the honey-lemon broth brought this delicate dish together. Hooray for healthy, pretty food!

Tanayas Table All Star Chef Classic - 3 Nancy Silverton Roasted Cumin Carrots

Third course, by Nancy Silverton (always one of my favorite chefs to talk with!) of Mozza

Roasted carrots with ceci and cumin vinaigrette. Paired with a 2012 Pinot Noir.

The warm notes from the cumin and the perfectly roasted carrots gave such great flavor and texture… and the yogurt on top brought a cooling element and balanced the entire hearty vegetarian masterpiece.

Tanayas Table All Star Chef Classic - 4 Lamb Loin Black Garlic Wylie Dufresne

Fourth course by Wylie Dufresne of Alder, and previously WD~50

Lamb loin with black garlic romesco, pickled ramps and dried soybean. Paired with a 2010 Cabernet Sauvignon.

The lamb was perfectly succulent, the ramps added some acidity, and the black garlic romesco gave the entire dish such a deep, rich umami flavor. Holy moly.

Tanayas Table All Star Chef Classic - 5 Miso Butterscotch Apple Pie Christina Tosi Momofuku

Fifth course, by Christina Tosi of NYC’s Momofuku Milk Bar

Apple pie cake with miso butterscotch, sour whipped cream and pie crumble. Paired with a 2012 Moscato… & (unofficially) Stella Cidre.

Oh man, where to start. The cake was moist, with the crumble adding the perfect crunch. The miso added more savory umami, and complemented the flavor of the apples so well. The sour whipped cream brought it home with a delicious tanginess to balance the sweetness of the cake. This is what dreams are made of, people.

Tanayas Table All Star Chef Classic - Momofuku Milk Bar Crack Pie

Petit Fours by Christina Tosi

Momofuku’s famous “Crack Pie”

We ordered a full-size pie (yes, I had it shipped!) from NYC a few years ago, and it was pretty incredible. This was a nice bite-size version, but I do wish it had more of the addictive filling. Oh Christina, how you always leave us craving more and more! With how good her desserts are, no amount will ever be enough, I think.

Tanayas Table All Star Chef Classic - Red Carpet 2

Moral of the story: Not that I’m saying to always choose eating over working out, but when the right opportunity presents itself, being a little spontaneous and saying “yes” more than “no” can truly do wonders for how much you get out of life. Trust me on this!

Find out about upcoming All-Star Chef Classic events this weekend by visiting the official site. You can join Tastemade and follow me here. Cheers!

 

VIDEO Sneak Peek: Unique LA Returns For The Holidays

Note: If you’ve noticed my absence, it has been due to a family emergency I’ve been dealing with on an ongoing basis… but I’m back for now, or at least trying to be as much as possible.

Thanks for your understanding and patience, and I’m looking forward to sharing more good eats, events, behind the scenes videos and recipes with you all! Much love.

Featured items in my Huffington Post article on the first ever Unique LA.

Featured items from my Huffington Post article on the first-ever Unique LA back in 2012

When I covered the first ever Unique L.A. a couple years ago, I found everything from red velvet ding-dongs, bacon-banana macarons and raspberry-habañero jam, to DIY headbands, gingerbread donuts and all-natural smoked tuna cat food flakes… plus lots of locally crafted items resembling moustaches, octopi… and octopi with moustaches.

You can see what other peculiar, adorable and intriguing items were featured at the inaugural Unique L.A. in my coverage piece, published on the Huffington Post.

Although we can only time travel back to past Unique L.A. experiences by reading about them, the good news is there’s another weekend of fun coming to downtown L.A. starting tomorrow. And even better than just reading about it, this time I will share a video with highlights as well!

A couple weeks ago, I was lucky enough to get a sneak peek — or should I say, a “snack peek” — at some of the artisanal food crafters who will be selling at this weekend’s Unique L.A. thanks to my Tastemade crew.

Here’s a look at some of the treats you can expect to find… including pumpkin spice donuts from Donut Snob, Meyer lemon pie from Sugar Pie Honey Buns, chipotle dulce de leche macarons from Soft Peaks, and so much more:

Tanayas Table Unique LA Donut Snob etc Sneak Peek Tastemade Video Image

Check out this 1-minute video for a sneak preview of what unique treats you can find at this weekend’s Unique LA! (Blooper alert!)

Good times, bloopers and all! Also, here’s a bonus feature I did on Bon Puf’s all-natural, organic cotton candy in interesting flavor combinations like mango chili, salted caramel and lychee green tea. Plus, I get to try my hand at making some cotton candy as well! Join the mini adventure here:

The sweet folks at Bon Puf show me how to make my own Mango Chili cotton candy!

The sweet folks at Bon Puf show me how to make my own Mango Chili cotton candy! Check out the video right here ^

To find out more and to grab your tickets to food, entertainment and DIY workshops, check out the Unique L.A website. See you there!

Seasons 52 Fall Recipe: Roasted Butternut Squash Soup

Tanaya's Table Seasons 52 butternut squash soup

This stellar soup has a secret ingredient!

Now that we’re in the midst of Fall, like many people, I often get a craving for thick, hearty soups that warm the body and comfort the soul.

Recently, thanks to Braun Thermometers, I had the opportunity to attend a cooking class by Seasons 52 Executive Chef Russell Johnigan at their Westfield Century City location. It was there that I learned the secret to a wonderful savory soup without any of the cream or butter that’s found in most hearty Fall soups… and I’m excited to share it with you!

The secret ingredient in this recipe is the tart apples that balance the sweet richness of the butternut squash, all while giving the soup great body.

TT Seasons 52 chef demo 1

After Chef Russell graciously showed us his culinary ways and we got to taste the final product, I was amazed at how luxurious the soup tasted without adding much fat. I also love that this soup is completely vegetarian, and heck, it can even be vegan!

What’s also really cool is that all items on the Seasons 52 menu are under 475 calories, and the smaller portions are under 275 calories. They also change up their menu throughout the year as ingredients go in and out of peak season.

It’s a place you can go to feel fully satisfied and also good about your choices at the end of your meal, and I’ve always felt that way when dining there.

So here it is, my new go-to hearty but healthy fall recipe, courtesy of Seasons 52 Executive Chef Russell Johnigan:

ROASTED BUTTERNUT SQUASH SOUP

Ingredients:

1 whole butternut squash – about 4½ cups, packed
2 Granny Smith apples, peeled, cored & sliced
1 tablespoon brown sugar
½ teaspoon cinnamon, ground
1 tablespoon canola oil
1 medium Spanish onion, peeled & diced into ½-inch pieces
1 tablespoon fresh ginger, minced
1 quart low sodium vegetable stock
1 teaspoon Chipotle Tabasco sauce
2 tablespoons honey
1 tablespoon Kosher salt

Garnish:

1 apple, washed & cut in small slivers
1 dollop sour cream, reduced fat
1 pinch chives, finely sliced
1 pinch pumpkin seeds, toasted

Method:

• Preheat oven to 350ºF. Cut squash in half lengthwise, and spoon out seeds.

• Place squash halves and apples on foil-lined cookie tray, cut side up. Combine sugar and cinnamon, then sprinkle mixture evenly over squash. Roast squash and apples for 45 to 60 minutes, or until tender. Cool at room temperature for 30 minutes, or until able to handle. Scoop pulp from skins. Reserve pulp for soup.

• Heat oil in soup pot at medium heat. Add apples, onion and ginger. Sauté for 5 minutes, until tender and sweet. Add vegetable stock. Stir in cooked squash pulp. Simmer on low heat for 15 minutes. Add Tabasco, honey and salt. Puree in a blender until smooth.

• To serve, garnish the puree with any combination of: apple slivers, sour cream, chives, toasted pumpkin seeds.

Tanaya’s Table note: I also love using crème fraîche atop soups, and imagine that this soup would be wonderful served with a dollop to stir in. When making this soup at home, I also added a little sriracha sauce to the mix. The soup is a great base to improvise with, depending on what you’ve got and how creative you want to get!

TT Seasons 52 chef demo 3

The entire meal was delicious. Juicy roast chicken, hearty butternut squash soup, decadent desserts under 275 calories served in shot glasses!

After savoring the soup, we also learned Chef Russell’s secrets to creating a juicy Roast Chicken, and his tips on how to properly use a thermometer to check the temperature of your chicken.

The takeaway: make sure you insert the thermometer on the meatiest parts, and whatever you do, don’t let the meter touch the bone. This causes it to read a higher temperature, falsely indicating that your chicken has been cooked long enough.

Luckily, while it may be a little complicated to properly take the temperature of your chicken, Braun’s new no-touch forehead thermometer makes it super easy to take the temperature of those special humans in your life. Because keeping your children at the right temperature is just as important as keeping your chicken at the right temperature!

We got to try out the nifty new thermometers on one another, and everyone was amazed at how accurate the thermometer was when reading from up to 2 inches away from the forehead versus when making direct contact! Amazing.

This is the latest technology out there, and with cold & flu season upon us, it definitely makes life a lot easier to know you can quickly and accurately gauge your loved ones’ temperatures. You can find out more on the Braun website. The best part is that the indicator reads within seconds and lights up green, yellow or red indicating the severity of the fever.

We learned all this while devouring the chicken with an onion jus that Chef Russell had whipped up for us. Stay tuned for the Seasons 52 roast chicken recipe… here’s to staying well this holiday season!