VIDEO: Sneak Peek At Knott’s Boysenberry Festival

Tanayas Table Knotts Boysenberry Fun Bun.png

You know the main reason I was so excited to attend the Knott’s Berry Farm media preview a couple days ago? It’s because I pass it on my way to the gym EVERY DAY. Well, every day I go to the gym, that is ;).

Although I really love my MMA kickboxing class, every time I pass by Knott’s I kind of secretly wish I were going there instead. I mean, who wouldn’t pick a theme park over the gym, right? What a tease.

I was also excited because I LOVE boysenberry, and I geek out over creative ways to incorporate a particular ingredient into a variety of sweet and savory dishes. The chefs at Knott’s executed that concept very well, with over 70 boysenberry-infused bites of theme park gastronomical glee. Here’s a glimpse into some of the bites you can expect to taste, along with more in this video:

So yes, that Fun Bun is indeed a gigantic cinnamon roll dipped in funnel cake batter and deep fried… then slathered in boysenberry cream cheese! It was absolutely gooey and delicious on the inside, with a nice tanginess to the cream smothered on the outside. I highly recommend getting one and sharing… or not!

Whether you love roller coaster thrills or not, if you’re a foodie thrill-seeker you’ll appreciate the crispy alligator bites with a creamy boysenberry aioli to dip your reptile nuggets into. Check them out in the video, and shoutout to my buddy Nick of @grubfiend for being my alligator hand model and dropping some funnel cake “knowledge” in there.

I decided to try the gator bites on Snapchat (find me at TanayasTable) with a couple of my foodie friends, Yohana of @foodnvibes and Naomi of @xodaydreamers, with Brenda filming! The conclusion we came to is that it does taste like chicken, but it has a chewier texture. So I suppose you could say it tastes like if a chicken and a squid had a baby… and then you ate that baby?! Ah, never mind! Well you know what I mean, right? 😉

Other bites we tried (ALL in the video above) include boysenberry BBQ short ribs, boysenberry BBQ meatballs on a stick, pulled pork sandwich with boysenberry bread & BBQ sauce, and the Fun Stick… which is a slice of creamy boysenberry cheesecake on a stick, dipped in funnel cake batter and slathered with boysenberry sauce. SO GOOD!

Tanayas Table Knotts Boysenberry Cheesecake

Meet the Fun Stick: Funnel-cake battered boysenberry cheesecake on a stick. How adorable is that Snoopy topiary in the back??

In addition to food, we also got to taste boysenberry beer, wine and other libations. If you decide to go, please let me know what you think of all the berry-infused drinks and bites. I’d love to hear your thoughts!

Not only did I have a blast photographing, filming and tasting all the boysenberry things, but I enjoyed doing all of the above with my foodie friends.

To find out more and to attend the Boysenberry Festival this year,  go here. Wishing you a *berry* wonderful spring season… ha ha. Stay tuned for lots more food adventures to come!

Cheers! ❤

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!

SCUBA And More At The L.A. Travel + Adventure Show

The L.A. Travel & Adventure Show was a blast, and the highlight for me was the SCUBA experience they had, right inside the Long Beach Convention Center!

Below is the video with expo highlights and my spontaneous decision to try SCUBA for the first time.

I’ve been whitewater rafting, ziplining, rappelling down a 240-foot waterfall in Costa Rica and much more… but one thing I’ve been anxious about trying is SCUBA, and the whole idea of breathing underwater and feeling okay. No idea why, but that’s pretty much the reason I haven’t gotten around to trying it yet.

So when my friend Sumita – who shared my trepidations about breathing underwater – and I discovered the 15,000-gallon heated SCUBA pool staring us in the face, we decided to just go for it. The folks from Be A Diver were so wonderful, encouraging us and making it fun the entire time.

Mind you, we were not prepared whatsoever to go underwater… but we just looked at each other and knew instantly that we couldn’t pass up this opportunity, so we just made it work!

Tanayas Table LA Travel Adventure Show Tastemade Video Pic

Got an impromptu SCUBA lesson… right inside the travel expo!

The guys at Be A Diver provided the wetsuits and all SCUBA gear, so it was an easy process from changing, gearing up, learning to use the equipment and getting to swim underwater for extended periods of time.

A ton of dazzling popular and under-the-radar travel destinations exhibited at the travel show, and you can find out more on the Los Angeles Travel & Adventure Show website.

The travel bug has always kept biting at me since an early age, but it bit me real good again after this expo! It got me wondering if I should visit New Zealand, Morocco or South Africa first… or another one of the countless possibilities out there.

Like I’ve said before, my philosophy is, don’t just wait until “someday” to do the things you really and truly want to do. I’m in my 20’s, and I’ve already traveled to all these places around the world, and more.

So if I can do it — from backpacking through Europe on a budget, to working in Hong Kong, to doing a volunteer and adventure tour in Costa Rica — so can you! Stay tuned for more travel and adventure posts from around the world over at Tanaya’s Travels, and more new and unique food coverage right here. Cheers!

“Chef” Movie: 3 PR Lessons And A Lie Wrapped in a Chef’s Coat

Below is a guest post I wrote for the PRSA Young Professionals blog on “Chef” and the public relations industry. The film resonated with me on many levels. Not only from the PR perspective, but also many other facets of my identity– writer, food editor, travel lover, budding entrepreneur… and most of all, foodie adventurer. I wouldn’t willingly watch many movies over and over, but I’d definitely watch “Chef” again!

I hope you get to see (or have seen) this movie, and that you enjoy(ed)  it as much as I did!

 

Young Professionals of PRSA LA

Chef-2014-Movie-Poster1-650x955by Tanaya Ghosh

While watching the much-lauded film, “Chef,” I noticed that a lot of things actually made sense about the film. Not just the accuracy of the culinary scenes (which, too, were spot-on), but also a few aspects related to public relations. Being a PR strategist but also having worked on the journalism side, I found myself cheering the film on for some very important points it successfully illustrated. My hope is that this will help those not in our industry to better understand a few things about our work as well.

Not to fear, I won’t give away any critical parts of the movie. “Chef” is not strictly for foodies, because the human element of the film also resonates strongly. But seeing as we are PR folks who view the world through our uniquely strategic lenses, here are the 3 ways “Chef” draws attention to some important PR truths:

1. The Dangers, Benefits and Viral…

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