The Roy Choi Express made a special stop at The Geffen Contemporary at MOCA in downtown Los Angeles earlier this week for a sneak peek of Transmission LA: A/V Club, a 17-day festival featuring the work of 16 contemporary artists, musicians, designers, filmmakers, and chefs curated by Mike D of the Beastie Boys.
“A/V Club,” which is free to the public and runs from now until May 6, seeks to illustrate how audio and visual art forms complement and influence each other through concerts, performances, and installations. In addition to its audio and visual components, the exhibit also includes an edible element designed by Chef Roy Choi and the Kogi Team.
A rainbow splashed “mess hall” in the spirit of A-Frame has been built just for the event. I loved how the colorful tables had built-in troughs fit for various sauces and condiments. I can’t wait to see how this baby lights up at night.
The Kogi Truck will be dishing up its famous tacos, burritos, and quesadillas for dinner on Thursdays, Fridays, and Saturdays, as well as for lunch on Saturdays, throughout the exhibit’s run.
Additionally, Chef is going to dream up weekly specials based on what inspires him at the farmers market. As a nod to Mike D’s vegetarianism, the special will always be meat-free.
Continue reading ‘See | Hear | Taste | Transmission LA: A/V Club’
It seems like just yesterday that the gourmet food truck trend exploded here in Los Angeles. Truth is, it’s been nearly four years since Kogi first hit the streets, tweeted its location, and wooed diners all over town. While the movement was rooted in providing late night grub for inebriated club-goers, it has matured over the years into something that appeals to the masses.
While attending the Santa Anita food truck festival a few weekends ago, The Astronomer and I were taken aback by the public’s still ravenous appetite for the trend. With demand exhausting supply, lines snaked on forever and food came out at a snail’s pace. One of the most popular trucks this afternoon was Waffles de Liege, Southern California’s first waffle truck.
Founded by George Wu and Lawrence Tai, Waffles de Liege specializes in Liege-style waffles that are wonderfully dense, flaky, and studded with pearl sugar. The dough employed on the truck is made from scratch daily using a recipe that the boys created after countless trials.
Waffles can be ordered plain, slathered with Nutella or Speculoos, or the most popular option, a la mode with ice cream from Fosselman’s in Alhambra. I ordered mine without bells or whistles in order to feel the crunch of the sugar in between my teeth.
After chilling by the truck for a solid 30 minutes, my waffle was finally ready for pick up. An upside to the truck being so darn popular is that each waffle is made to order, assuring that the product is impeccably fresh.
Continue reading ‘Waffles de Liege – Los Angeles’
As The Astronomer and I strolled from ChikaLicious back to the hotel, we stumbled upon the Wafels & Dinges truck at Astor Place. Even though I had just consumed a hefty Italian dinner followed by a three-course tour de sweets, I couldn’t resist stopping for a taste. I live a gloriously gluttonous existence while on vacation. Plus, I didn’t know if I’d run into the truck again.
Belgium native Thomas DeGeest launched Wafels & Dinges in 2007. Since then, it’s grown into a mini waffle empire complete with one roaming truck, two roving carts, and two permanently parked carts in Central Park. The truck even has a hotline for waffle seekers to keep track of all the action.
I’ll admit it, I was so intent on trying this truck that I programmed the number into my phone before leaving town. I am a waffle lover through and through.
The truck offers three different kinds of waffles: Brussels, Liège, and mini “wafelini.” There are also a plethora of “dinges” including fresh fruit, butter, maple syrup, and whipped cream.
Continue reading ‘Wafels & Dinges – New York City’
After feasting on fried chicken at the Ludo Truck and swinging by the Manila Machine for a beef tapa slider and ube cupcake, The Astronomer and I stalked down the Jogasaki Sushi Burrito truck for our final bite of the night. Launched in late January, Jogasaki specializes in jumbo sushi rolls, stuffed with a hodgepodge of fixings and wrapped tightly in either a flour tortilla or soy paper.
Far from subtle or refined, Jogasaki’s sushi burrito lies somewhere on the sushi spectrum between Trader Joe’s prefabbed rolls and Mori’s pristine nigiri. We’re not dealing with the finest fishes on the block, but it’s passable, affordable, and hits the spot.
Messily scrawled onto a dry erase easel, Jogasaki’s bill of fare included various permutations of spicy tuna, crab meat, eel, shrimp tempura, avocado, cucumber, and lobster. The only non-sushi burrito offering was the “Spicy Tuna Nachos” ($5), which was comprised of Dorritos topped with spicy tuna, avocado, and eel sauce. Yow!
I settled on the #3, which included spicy tuna, shrimp tempura, avocado, and cucumber ($8). I’m glad that I asked for the eel sauce on the side, because its sticky sweetness would’ve wrecked my burrito.
Continue reading ‘Jogasaki Sushi Burrito – Los Angeles’