Archive for the 'Media Event (this meal was free)' Category

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Cinco Sensational Sinoloan Sweets

Published by Gastronomer on November 19, 2012 in Bakery, Dessert, Media Event (this meal was free), Mexican, Sinaloa and Street Food. 3 Comments

While exploring the local culinary scene during the Gran Fiesta Amigos de Mazatlán, I was introduced to a plethora of sugar high-inducing sweets that really made an impression on me. Here are the five (plus a few bonus entries) most sensational Sinaloan dulces that passed these lips in chronological order…

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Uno!

Following lunch in Puerta de Canoas, we walked over to Jamoncillos de Doña Delia a few feet away to taste the shop’s signature candies: jamoncillos.

Also known as Mexican fudge, these bite-sized caramel kisses are made by cooking down leche de bronco (unpasteurized cow’s milk) with brown sugar.

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Lunching in Puerta de Canoas: Salsa de Molcajete, Jocoque Cheese, and Asado Sinaloense

Published by Gastronomer on November 16, 2012 in Media Event (this meal was free), Mexican and Sinaloa. 0 Comments

Not last week but the one before, I was whisked away to the sunny shores of Sinaloa, Mexico for the 18th annual Gran Fiesta Amigos de Mazatlán. As part of the festivities, I explored the gastronomical delights in and around the Mazatlán region along with two fellow food writers. It was a tremendous experience chock full of deliciousness, and I am excited to share the highlights from my trip in these coming posts.

On my first full day in town, we hopped aboard a van and traveled to Puerta de Canoas, a teeny tiny town founded in the 18th century with just over 300 inhabitants. While it was a center for canoe manufacturing in the past, hence its name, these days the town is better known for raising cattle.

Here, we feasted on a traditional Sinaloan lunch prepared by two local ladies—Doña Rosa (left) and her daughter Monica. Sitting down to a home cooked meal in a part of the world where I didn’t have any friends or family was quite the treat and definitely one of the highlights of my travels.

When we arrived at the billiard hall cum kitchen and dining room, Doña Rosa was preparing corn tortillas on an old school Mexican stove. She didn’t speak of lick of English, and my Spanish was rudimentary at best, but we managed to get some basics down like greetings, names, and such. In this situation, smiles and nods went a long way.

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Umami Burger – Pasadena

Published by Gastronomer on October 29, 2012 in Burgers, Los Angeles, Media Event (this meal was free), Pasadena and Restaurant Review. 4 Comments

In the span of less than five years, restaurateur Adam Fleischman has expanded his “fine-dining fast food” concept Umami Burger across Los Angeles and into San Francisco and New York City. Just last week, an outlet popped up in my Pasadena stomping grounds, taking over the space formerly occupied by Naga Naga Ramen. My cousin Phil and I swung by last Thursday evening to scope out the latest addition to our neighborhood.

The Pasadena location has a full alcohol license, which means plenty of beer, wine, sake, and liquor to keep burger-goers hydrated. Even though the cocktails sounded mighty enticing, especially the “Perfect Pear” with vodka, honey, lemon, and mint, I opted for a bottle of fancy pants cream soda instead. Phil went for a gin and tonic, his most favorite drink in all of the land.

Like my dear Astronomer, Phil isn’t much of a pickle guy, so I cleaned house on the “House Pickles” ($5) solo. From the selection of beets, shitake mushrooms, bread and butters, cauliflower, okra, tomatoes, kimchi, and spicy cucumbers, I was most impressed with the curried florets and properly funky kimchi.

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Trattoria Neapolis – Pasadena

Published by Gastronomer on July 16, 2012 in Italian, Media Event (this meal was free), Pasadena, Pizza and Restaurant Review. 8 Comments

The opening of Trattoria Neapolis early last week was easily the most exciting thing to happen on South Lake Avenue since I moved into town four years ago. Sandwiched between an Aaron Brothers and an Anthropologie, the restaurant brings a California-inflected Italian menu, as well as a solid beverage program, to a part of Pasadena best known for Pie ‘n Burger. God knows I adore Pie ‘n Burger, but a new dining option is always appreciated.

Chef Bryant Wigger, most recently at the Four Seasons Los Angeles, makes almost everything from scratch including the pasta, bread, and salumi. The restaurant’s centerpiece and point of inspiration is a 7,000 pound Neapolitan wood-burning oven that can blister a pie in 90 seconds flat.

While perusing the menu, I sipped a spicy Moscow mule. The Astronomer indulged in a tall glass of Golden Chaos.

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Superba Snack Bar – Los Angeles (Venice)

Published by Gastronomer on May 29, 2012 in Italian, Los Angeles, Media Event (this meal was free), Pizza and Venice. 1 Comment

Restaurateur Paul Hibler and Chef Jason Neroni hosted a sneak peek of their forthcoming collaboration Superba Snack Bar at Pitfire Pizza in West Hollywood last week. The restaurant, which is expected to debut this summer in Venice, offers their “post modern” take on an Italian pastaria serving handmade pastas, charcuterie, and plenty of local produce.

Previously, Hibler was the owner and creator of the popular chainlet Pitfire Pizza, while Chef Neroni was the executive chef at Osteria La Buca. This is their first joint venture together.

The Astronomer and I attended the pop up event as guests of Superba. As soon as we grabbed a table, chilled glasses of “beer/sangria” were brought to the table. Made from a mixture of Belgian white beer, prosecco, chardonnay, and apricot juice, the beverage was wonderfully refreshing and went down dangerously easily. I had to limit myself to two glasses to keep from getting too rowdy this evening.

Our first bite of the night was the chicken liver mousse and lardo served with toasted Langers rye, pickled celery, and balsamic cherries. The bread had too much personality for the simple lardo, but paired just right with the velvety liver spread. The cherries made our lips pucker, cutting the spreads’ richness with its tanginess.

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