Photos By Tiago Sperotto for Wine & Bowties Until I came across Jenkins Jellies, the only jellies I was aware of were the ones associated with peanut butter. Little did I know how much more there was. While strolling through the L.A. Street Food Fest two weeks ago, I happened upon a tray of crackers and jelly. “Go ahead, try one,” I was coaxed, from jelly creator Hilary Danner. I obliged, and was sold after the first bite. Quickly gathering Hilary’s contact information, I became intent on learning more about these wonderful jellies.
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Nick asked me the other day what exactly the joog meant. And I can say with certainty that this is it. I’ve been saying that there’s nothing’s better than good food and friends. And tomorrow I will prove my point. The 1st annual LA Street Food Fest is set to go down tomorrow at the Los Angeles Center Studios. The event goes from 11AM to 5PM and features an array of Los Angeles street vendors offering their unique dishes for the food loving public. Here’s the link for all the pertinent info. With $5 admission this is actually the joog. The pay as you go system, allows you to simply try whatever you like. The special Street Food Fest sampling menus go from $1 to $5 so it’s really just all good. Don’t thank me, thank Melissa. This is all her fault.
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It’s quite possible that there isn’t a more iconic cocktail than the Martini. No other drink has received nearly as much attention. As almost everyone knows it’s the preferred drink of the one and only James Bond. As one of the most popular drinks it is no surprise that the perfect Martini is a highly debated topic. I won’t spend too much time on this debate, but in recent years the “classic” Martini has been somewhat lost. The classic martini features a perfectly delicious 4 to 1 ratio of gin to vermouth. What you choose to garnish this drink with is entirely up to you. Try this classic recipe and change the proportions based on your own preference. This is by no means the only way to make a Martini, so feel free to experiment. Enjoy. Don’t blame me if this drink becomes habit forming.
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Recently I had the opportunity to speak with Leo and Oliver Kremer of Dos Toros Taqueria. The definition of entrepreneurs, the Bay Area brothers set out to create a one of a kind Mexican restaurant modeled after their hometown favorite, Gordos. Applying the successful elements of Gordos while adding their own unique taste and vibe, the duo have recently opened their own taqueria in the heart of New York City. To the awe and amazement of friends and family around them, the brothers have provided the people of New York with an authentic taste of home, serving fine Mexican cuisine to their appreciative patrons each day. Speaking with the brothers, we discussed the various elements of their business. Highlighting the difficulties of the process, how they went about selecting their menu and their inspiration for such a pursuit. A lesson in true entrepreneurship, the brothers are set to redefine New York Mexican cuisine, one burrito at a time. Read on to learn more about the creation of Dos Toros Taqueria.
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Photos By Tiago Sperotto for Wine & Bowties Situated against the backdrop of the ocean and an endless horizon sits Cha Cha Chicken. The modest yet colorful exterior providing a distinctiveness that previews the experience within. With a menu cultivated from decades of experience, this family owned restaurant flirts with the perfection of their craft. With an atmosphere unto itself, Cha Cha Chicken provides you with a one of a kind experience that keeps you hooked in the best way possible.
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Apparently coconut juice is the movement. Also known as coconut water, the substance is the only natural substance that can be injected into the human blood stream. In this day where we walk into a supermarket and are bombarded with 20,000 ok to mediocre unhealthy products, I think it might be useful to put on for the shit that will actually joog the mind body and soul. Recently Modern Ghana has presented some of the benefits of the fruit, hit the MORE for more on the coconut:
The coconut has been a dietary staple in most parts of the world for over 4000 years, but many of us mainlanders don’t give it much thought until we hit the tropics. All of a sudden, it seems exotic, tropical and refreshing. Luckily, a few manufacturers have geared up the marketing lately for the fabulous coconut in the form of water.
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People are particular about their pizza. Some people swear by the thin crust, while others preach about the deep dish. I suppose it has something to do with what kind of pizza you were raised on. Personally, I was raised on Round Table, so everything since has been above and beyond. And Good Pizza is above beyond. The establishment starts and ends with Ferdinando de Estefano, the owner and head chef of Good Pizza. Originally from Naples, Italy, his passion for cooking has brought him to Los Angeles. He opened the shop a year ago, as business has started to grow exponentially as more and more people have heard of the shop. Situated blocks away from Loyola Marymount, the shop receives ample foot traffic from students, in addition to the community of Westchester. I recently had the pleasure of tasting some of the items on the menu, which was an incredible opportunity for the taste buds. Below is an account of the items, along with some images of the various pizzas GP has to offer. Thanks again to Nando for the opportunity.
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Photos By Tiago Sperotto for Wine & Bowties Passions are an interesting phenomena. To the passionate individual they may not always realize what exactly their passion is. However to observers around them, it is clear and quite evident. Recently I had the chance to observe an individual with the utmost passion and respect for food. As I stood in front of the counter at the Golden State, I was asked by owner and co-founder Jason Bernstein how I’d like my burger cooked. “Medium rare,” he suggested, before I could answer. “Umm no, medium well,” I replied. A look of agitation crossed his face, as if he had been confronted by ignorance once again. “It’s better medium rare… trust me.” Jason stated with a stern face. “Cool your jets bro,” I thought to myself. But alas, he was more than right. He went on to lecture me about the science of the burger patty, relating to me the benefits of a burger cooked rare, which is in fact more flavorful and larger in size than a burger well done. As I finished my meal, I came back to thank Jason for the recommendation, his passion for his craft aptly satisfying my taste buds.
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This is our inaugural, so let us state our purpose. Our goal is to provide a platform to facilitate excellent dining experiences. We want to introduce you to the restaurants that you’ll love forever. The ones you take your friends to when they come into town. Those Gordos, Zach spots. The spots that you feel connected to because so many moments have been made there. This is our primary purpose and goal, and we’ll strive to achieve it. You’ll never see a Chipotle review on Wine & Bowties, nor will you see one for Chez Panisse (unless you do). Wine & Bowties is for the Mom & Pops, simply because we all came from them.
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This lemonade might be my Mona Lisa thus far, because of its simplicity. It’s got that classic lemonade tang as you sip it and as it goes down your throat you get a spicy kick from the ginger. When you open your mouth once again, air hits your palette to create a cooling sensation from the mint. Perfect for a hot summer day or a mixer for the late night.
Mint Ginger Lemonade:
1 cup sugar
5 cups water
1 small ginger root, thinly sliced
1 cup lemon juice (about six ripe lemons)
1 tsp mint extract
mint leaves & lemon wedges for garnish (optional)
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The Caprese is one of the best salads out. Consisting of heirloom tomatoes, cows milk mozzarella, fresh basil, and balsamic vinegar. The simplicity of the dish allows each item to stand out, while the combination of flavors makes each bite memorable. As many have said, the key to the Caprese salad is to use the freshest of ingredients. Without them your salad may suffer.
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Perfect for the summertime. Just one of those drink that compliment the moment. Don’t forget the ice cubes though, they’re a necessity. Horchata consists of rice, vanilla cinnamon and water at its base, and when made correctly is just sweet enough. When I’m chilling on some horchata, it’s like, “Can life get any better?” This is a simply made drink that compliments spicy Mexican food well. Here’s the breakdown:
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