Popeye Aint Got Nothin on Me!

So Popeye loves his spinach. That's canned spinach to be correct. No judgement (left eyebrow raised) but to each his own. He and his creator missed the boat on the wonders of kale. Kale salads especially with lemon or Asian dressings have been the trend for a while. I still find them delicious but my friends, the cooked variety is insane if done correctly.

The hubby, some friends and I ventured out to Chef Eric Greenspan's latest restaurant called The Roof on Wilshire. The restaurant is located on the roof of The Hotel Wilshire and wraps around the pool deck. The place has a New York feel complete with wraparound city views.

Overall our meal was pleasing but there was one item that stood out, the kale. I mean THE KALE!!! Let me warn you. If you are lucky you will smell it before you see it. I kept smelling it in the air as we waited for our cocktails. I had no idea what the intoxicating aroma was until it landed on our table with our entrees. I was so excited I gobbled it up before I realized that I didn't take a picture. Sorry! My taste buds lit up like 4th of July Fireworks before the fork landed on my tongue. This stuff is crack-ish! I'm talking eyes bustin', lip smackin', Lord help me gooooood. This side dish might need to be Federally regulated. The menu minimally listed the side dish as "kale, blue cheese, lemon, bread crumbs" which does not give even a remote hint about the buttery blue cheesy and garlic infused deliciousness that makes up this powerfully flavorful balanced dish.

Do yourself a favor. Go to the The Roof on Wilshire and order this dish.

The Roof on Wilshire
6317 Wilshire Boulevard
Los Angeles, CA 90048-5602
(323) 852-6000
http://theroofonwilshire.com

Over the Moon

I am a lover of all things Venice (Italy and California). However I am not a fan of the trend towards hipster and Hollywood trendiness that has infected the California branch. Every now and then little gems that reflect the warm bohemian roots of the area pop up. The latest well rooted neigborhood addition is a healthful drink and snack shop called Moon Juice. The decor is minimalist but not in a contrived stylized way and even more importantly their 100% organic product lines are delish. I lucked out on my first visit and met the owner Amanda Chantal Bacon. Amanda has some serious culinary credibility. She attended culinary school in Vermont, honed her skills in Italy, New Zealand, Buenos Aires, Uruguay and Luques in LA. She is a former assistant food editor at the LA Times Magazine and was a key figure at Forage in Silver Lake. She came up with the name because she was an avid juicer and decided that she wanted to open her own shop. Shortly after settling on this lifestyle change she found herself sitting by a beach in San Francisco when a hippie bus with a "beautiful mural of a moon surrounded by a galaxy" drove by. The name Moon Juice was conceived.

Moon Juice sells hydraulically pressed juices (orange, carrot and blends with ingredients like kefir lime, ginger coconut meat...), moon milks (made from raw almonds and alkaline water which can be blended with cacao nibs, bee pollen...) and healthful snacks (dried fruits, granola, almonds and walnut butter). Amanda took a few moments to let me know that they also have custom blended Japanese developed probiotics. I opted to do a shot of this and I have to say I will be going back for more. I also got the Carrot, Lime & Coconut juice and the Date Shake. Both were soothing and delicious.

Just a few pointers. They will let you sample. You must consume the milks and juices within 3 days before the nutrients degrade beyond benefit. Parking can be tricky. The juices and milks are pricey ($8-$12) but are worth the price given how unique and tailored they are...this is NOT Jamba Juice. Check out the menu here and if you are up for exploring a uncharted healthful realm of deliciousness jet over to Moon Juice.

Moon Juice
507 Rose Avenue
Venice, CA 90291
(310) 399-2929
moonjuiceshop.com

Goods and Gadgets

Garlic is spicy, flavorful, savory and healthful. Its aroma can be intoxicating. Garlic is a taste of love wrapped up in a delicate casing. Like any great love it can take some effort to access. Thanks to the twin brother duo and founders of the contemporary kitchenware design firm Joseph Joseph it is a little easier to get to the good stuff. The Joseph Joseph garlic crusher is cool to look at and is super easy to use. I have come to hate the process, product and cleanup of hand sqeezed garlic presses. The rocker has made all that heartache melt away. It's a great tool for prep but it is also great for odor neutralizing. If you gently rub your hands on the rocker while you run it under water, like other stainless steel products, it will reduce the intensity of strong odors. To fill your kitchen with garlic love check out Sur La Table or check out the Joseph Joseph website.

The Buzz About Bees

Even my intense phobia of bees will not keep me away from their golden goodness also known as honey. I love to drizzle it on oatmeal, with cheese, on pancakes, in my tea, in my whipping cream...the list goes on and on. A product that I have been enjoying for years and serving to guests in our home is honeycomb from the Savannah Bee Company. The honey is consistently light and luscious all at the same time. The pairing of their honey with its comb is a divine combination. I love the texture of the honeycomb, which melts away and the way that the comb cuts down the sweetness of the honey. This product is a staple on my cheese boards.

The honey happiness at Savannah Bee Company does not end here they also sell specialty honey (Tupelo, Sourwood, Black Sage, Winter White, etc...), grill honey, cheese honey, tea honey, honey accessories, a body care line and bee gifts (art and objects from local artisans)! If you happen to be in Savannah,GA check out their kid-friendly flagship store where they have interactive hives with hands-on toys and books in a comfy kid-sized learning space. Otherwise check them out here.

Ouuuuh We!

So the bottles and packaging are cool but what is inside is even better. The contents contain the best of two worlds, food and drink. Noble has hand crafted a line of infused maple syrups and vinegars that are aged in Burbon casks.


The vinegars are sourced from Spanish Sherry and French Orleans white wine vinegars.


The syrups are sourced from "heritage sugar shacks in the ancient maple orchards of Quebec."

Both products are aged in "Tuthilltown charred American oak barrels, with just a hint of raw Tuthilltown bourbon." By the way, culinary heavywieght Chef Daniel Boulud features this product on his menu. To make your kitchen pantry a better place check out Mikuni Wild Harvest for the Noble brand and other delectibles. Chef's Mario Batali and Thomas Keller are known to shop here...check out the testimonials on the website. Bon Appétit did a great profile on the products inclusive of food and beverage pairing options.

The New Year Just Got A Little Sweeter!

My gorgeous sister-in-law (who nobody would look at and think indulges in sweets) just informed me that Susie Cakes is offering pie baking classes. Oh my GOD a pie baking class...at Susie Cakes! I am obsessed with their celebration cake. I cannot wait to bake in the very space that they are created in. You have to bring your own rolling pin and wear non-slip shoes. Cost is $75 for a two hour class. They'll cover how to make basic pie dough with "proper rolling techniques", fruit marinating, how to assemble both crumble top and double crust pies, (including how to make Susie Cakes sweetie pies). The flavors and types of pies are TBD. I booked a spot. Hope you will too. FYI, gift certificates are available.

Call your local Susie Cakes for booking and details.

Twas the Night After New Years

Happy New Year my foodie friends! Looking forward to good times, happiness and many many plentiful feasts in 2012. To kick things off I treated my hubby and myself to a homemade dinner. Feast your eyes on the fruits of my labor.

Heirloom Tomato Salad with Chunky Buttermilk Blue Cheese Dressing (Recipe here)


Garlic Bread (the prep and the final product)...A hit of paprika takes this on home!




Lobster (the before) Please God forgive me! They were not sacrificed in vain.


Lobster (the after)


Lobster with Drawn Butter...just showing off my claw cracking skills...no shell...just meaty goodness here.


Apple Tart Tatin (Eaten with a tall glass of ice filled with milk...so good)