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Posts Tagged Pasadena

Put Some Deli In Your Belly

Jan 11

Posted by val in Southern California | No Comments

Langer’s Delicatessen-Restaurant
Los Angeles CA

Find the bloggers in Langer's lineFind the bloggers in Langer's line

I got schooled. East Coast boy, nothing gets past me. When the general question of where to get decent pastrami in the Los Angeles area on the Save the Deli Facebook page (hosted by David Sax, author of the book by the same name), I blurted out “Pasadena” like the meshugana goyishe schmuck I am. I’ve had Lucky Boy; Tops; The Hat… not bad, nice amount of spice, good flavor, but the ball is hit and goes right through Val Buckner’s legs. “Valentino Herrera – that’s the crappy pastrami I’m talking about. Those places are awful; you’ll agree once you have a Langer”, they said, over and over again until it rose to a deafening hum like the crowd in the house that Al Langer built. I’ve been to the Stage Door, 2nd Ave., The Carnegie but this is L.A. – I want a pastrami sandwich with a dish of neon green pickles and a nice bowl of matzo ball soup, not a pastrami taco – is that too much to ask? Well, it was time to roll up my sleeves and find out what the kvetching was all about; I contacted blogger friends Valentina (Eastside Food Bites), The Minty and Arianna Armstrong (GrapeSmart, Food Truck Times) and asked them if they wanted to participate in popping my Langer’s cherry.

The formidable matzo ball soupThe formidable matzo ball soup

Langer’s is a bit of an odd duck. It sits on a corner of one of Los Angeles’ busiest intersections (as it has since 1947) with its name in big letters contrasting with the predominately Spanish-language signs that populate the block; in fact the intersection is so dominated by Langer’s that it has been officially dubbed Langer Square. I viewed the line going up the street as a good sign and met with my fellow journalists who had already jockeyed a place in line; we were seated at Table 1, which I also (initially) viewed as a good sign. The decor looks like it’s changed very little since 1947; an odd, handmade sign behind the deli read, “Merry Christmas and Happy New Year” and at the front of the deli was a small electric sign with Celtic lettering reading, “Most Popular Sandwich #19 Pastrami, Swiss, Coleslaw, Russian Dressing” (a nice gentile sandwich, to be sure). To the left where one can enjoy counter service while watching the cheerful insanity of the clean, white-shirted wait staff hustling orders was a vinyl-covered swivel stool with the name “Al Langer” emblazoned on the back; I wondered if you had to prove yourself worthy to occupy the late Mr. Langer’s throne, but no one seemed to pay any mind to the gentleman stuffing a Ruben into his gaping maw.

A customer fights the urge to sit in Al Langer's chairA customer fights the urge to sit in Al Langer's chair

We started with soup by the cup (so as not to take up valuable real estate in our stomachs). The Minty’s noodle soup seemed cooked well past al dente and there was a nice spattering of chicken fat bubbles on the surface; Valentina opted for the cabbage soup, a sturdy, tomato-based brew that was so thick it almost looked like kimchi. I felt I would be remiss to order anything but the matzo ball soup; the grain ball practically filled the entire cup – it was surrounded by a light, slightly salty chicken stock and had a texture not unlike firm tofu. I casually remarked how the obligatory bowl of dills hadn’t miraculously appeared at the table; while we ordered the sandwiches, at least three of us blurted out, “Can we please get some pickles?” I’m guessing that during these times that try men’s souls and wallets that delis are growing tired of tossing out the carefully brined cukes that remain uneaten (but probably not untouched) in the bowl.

#3 - corned beef with Swiss cheese and sauerkraut#3 - corned beef with Swiss cheese and sauerkraut

Although I found myself drawn to the come-hither of the sign with its slowly changing colored lights touting the virtues of the #19, I was thinking I wanted something a little simpler.  The sandwich order was a symphony of brined beef – Arianna made the very sensible choice of a simple pastrami sandwich, allowing the meat to speak for itself. I went slightly upscale with the #1 (seeing as how we were seated at Table 1) – pastrami, cole slaw and Russian dressing (the latter of which I requested some restraint); I’m pretty sure that renegade Minty ordered the #3 (corned beef with Swiss cheese and sauerkraut). All eyes turned to Valentina, who brazenly ordered – wait for it – the Grilled Nippy Cheese. I’ll give her credit, I’d be embarrassed just to say its name, but more power to her and her gooey, American cheese lava sandwich.

We're number 1! Pastrami with cole slaw and Russian dressingWe're number 1! Pastrami with cole slaw and Russian dressing

My sandwich arrived guarded by two dill halves on either side (apparently Langer’s eschewed the obligatory bowl completely). The sandwich was packed full of moist, steamy and fragrant pastrami, but it wasn’t as insurmountable as the human head-sized mounds of meat that completely obliterate the helpless slice of bread beneath it as served in New York delis. I brought the sandwich to my mouth, taking time to smell the spice emanating from the meat in a wafty steam and calculated the angle of approach for the first bite to include the maximum amount of meat with the minimum amount of cole slaw – shredded cabbage, your time would come my friend, but this moment was devoted to the pastrami. My mouth was filled with the most incredible flavor; I let the bite linger on my tongue, awash in saliva and ecstasy. With slight pressure (virtually no chewing required), the pastrami simply melted away as I savored each and every bite. The bread was spongy yet sturdy enough to hold the wet sandwich together; the contrast of the crusty rind and the soft innards lovingly enveloped the meat and coleslaw in a perfect storm of tastes and textures.

I should have trusted David Sax when he stated in Save the Deli, “Los Angeles has become America’s premier deli city”; if this is truly the case than Langer’s is at its epicenter. What makes savoring Langer’s pastrami an event is the care they take in turning out the best in Los Angeles while giving East Coast delis a run for their money; what made it special was sharing the experience with good friends who share the love of delicious food. I return to the Facebook page with my tail between my legs a broken man; a broken man with a Cheshire cat grin releasing a steady stream of drool.

Langer’s Delicatessen-Restaurant
704 South Alvarado
Los Angeles, CA 90057
GPS Coordinates:  34° 3’22.38″N 118°16’36.19″W

GALLERY: See images from Val’s holiday lunch at Langer’s Delicatessen-Restaurant in Los Angeles CA

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Everything Old Is New Again

Jan 6

Posted by val in New England, Southern California | No Comments

Putnam Pantry, Danvers, Massachusetts
Fair Oaks Pharmacy, South Pasadena, California

Historic Putnam Pantry (top) and Fair Oaks Pharmacy (bottom)Historic Putnam Pantry (top) and Fair Oaks Pharmacy (bottom)

Restaurants such as Boston’s historic Union Oyster House and Madrid’s centuries-old Sobrino de Botín have expanded over the years yet still maintain the rustic charm of antiquity. In a time when it’s easier to raze a historically significant structure and build a modern tribute or Disneyesque replica, kudos are due to establishments that although they may not be original to their locations, have been restored to period ambience. Two such places of historical importance are Putnam Pantry in Danvers, Massachusetts and South Pasadena, California’s Fair Oaks Pharmacy, unlikely bedfellows on opposite sides of the country that share a common denominator – ice cream.

Since Galo Putnam Emerson decided to open a confectionary in an old wooden building in 1951 north of Boston, Putnam Pantry has been a favorite year-round spot for purchasing candy and enjoying cold, creamy confections in their old-time ice cream parlor. What even some of Putnam Pantry’s biggest fans don’t realize is the historical significance of both the business and the location. The building has expanded over the years, but if you happen to be sitting in the room with the large central fireplace you’ll be able to visually mark out the original structure – a former shoe factory that was built in 1786 (the fireplace was functional as during colonial times it served as the main source of heat to endure the harsh New England winters). As if that wasn’t historic enough, the property is still owned by the same family who built the shoe factory and the adjacent Putnam House (built around 1648) back when the area was known as Salem Village, lending their name to the establishment. Putnam Pantry’s logo features a side-facing bust of a man in Revolutionary War attire – Major General Israel Putnam who was born in the house in 1718. General Putnam is probably best known as the strategic leader credited with giving the order to William Prescott on Breed’s Hill, “Don’t fire until you see the whites of their eyes” as the British approached at the Battle of Bunker Hill. Also born in the house was the General’s uncle, Thomas Putnam Jr. whose name may not be familiar, but was instrumental in escalating the 1692 witchcraft trials (his daughter Ann was one of the primary accusers).

The ice cream parlor in the original shoe factoryThe ice cream parlor in the original shoe factory

Although Putnam Pantry was opened in the 1950s, the decor is a jumble of colonial and Victorian fixtures, including period steel-wire parlor chairs and rough-hewn exposed beams and posts. Behind the fireplace is counter where the line forms to order ice cream, decorated sparsely with plastic letter menu boards and a long stainless steel counter covered with sneeze shields. The flavors don’t change too much, but there is a wide variety of most popular flavors (including coffee and pistachio) – you can order anything from a single-scoop junior sundae, up through a banana split and culminating in the frozen orgy that is The Battle of Bunker Hill, featuring 17 scoops of your choice of flavors with the revolutionary price tag of $17.76. If you’re with a group of more than four people, the Battle of Bunker Hill is actually a more cost-effective choice, but if you’re calculating in your head how much ice cream your party can eat in your head, consider this – that gleaming metal counter that seems to stretch out to the horizon is home to Putnam pantry’s trademarked (seriously) Ice Cream Smorgasbord. This assembly line of sticky, nutty and crunchy toppings will more than likely provide at least half the volume of your ice cream; your carefully selected flavor of ice cream is suddenly engulfed in a blanket of pineapple, strawberries, peanuts, chocolate sauce, whipped cream, penuche, crushed Oreos, M&Ms, hot fudge and a laundry list of toppings too lengthy to repeat here.

A sundae that figures to be about 50% toppingsA sundae that figures to be about 50% toppings

The ice cream is good, but don’t expect some artisan rum and brown butter with cane shavings and blackcurrants – visiting Putnam Pantry is more about the ambience and the social activity of elbowing your way down the topping buffet with your friends. A visit to the newer section of the building where the candy is sold is a must; in addition to what is made on site, they also sell hard-to-find, novelty candies and gift boxes of chocolates. The Putnam House is currently undergoing restoration, so you history buffs should be able to shortly tour the house by appointment and walk off that colonial sugar high.

On the other coast, the ice cream at Fair Oaks Pharmacy is available in the same quantities and preparations you’d expect to find in an ice cream parlor, but more frequently finds its way into its authentic fountain drinks. The location has been a pharmacy since South Pasadena Pharmacy opened their doors back in 1915, conveniently located on what would become historic U.S. Route 66. When Meredith and Michael Miller purchased the modernized property in 1989, they decided to restore it to a period pharmacy and soda fountain. Their search for furnishings led them up Route 66 to Joplin, Missouri, where they essentially purchased the entire interior of the turn-of-the-century McGee Pharmacy. In addition to the antique furnishings, the Millers gutted the space and installed wood cabinetry in the pharmacy and hid the modernizations inside. On the far wall, a variety of hard-to-find candy is sold from old-fashioned penny candy jars (although you’d be hard pressed to find anything for that price anymore).

The vintage soda fountain at Fair Oaks PharmacyThe vintage soda fountain at Fair Oaks Pharmacy

The tin ceiling is a nice touch (although it is suspended using a modern lowered-ceiling frame) and as is the honeycomb black and white tile floor. Although there is a small area for table service, there’s something warm and nostalgic about sitting at the antique bar bathed by the neon “Soda Fountain” light from above. Just as you would expect to find working a fountain, the jerks behind the counter look like this may be a temporary job right out of high school (I can empathize, since one of my first part time jobs was as a busboy at an ice cream parlor). Although Fair Oaks Pharmacy has tried to present as authentic experience as possible, I was a little disappointed that the soda jerks wore ball caps, eschewing the familiar paper crested hat.

The separated root beer floatThe separated root beer float

The menu is full of items with names that have disappeared from modern culture: lime rickeys, egg creams, phosphates and the legendary ice cream soda. The beauty of bellying up to the bar on one of the swivel stools is that you get to watch them prepare your selection; I watched slack-jawed as one of the employees built a banana split that required a step ladder to consume. The ice cream flavors change regularly; on my visit I was intrigued by the pumpkin, but since I was taking a trip down Memory Lane with a root beer float, I thought it best to stick with tried-and-true vanilla. The staff is knowledgeable about the products they serve; I discovered that the root beer on tap is Barq’s, appropriate since their “Famous Olde Tyme Root Beer” has been manufactured since the turn of the last century. The beverage arrived in a manner I had never seen before; rather than “floating” in the root beer; the ample mound of ice cream was wedged into the mug so as to have its suspended above the surface of the beverage. A couple of digs with the spoon, some rooting with the straw and a sticky, wet counter later and I was drifting off to sweet, foamy heaven.

The start of a banana splitThe start of a banana split

Although the egg creams are an interesting choice from a historic standpoint, they can be a little disappointing to the uninitiated -they are neither eggy nor creamy, as they do not contain those ingredients. The beverage is essentially milk and flavored syrup stirred with a long spiral-handled spoon and then finished off with a squirt of soda water, resulting in a concoction that tastes similar to Yoo Hoo or some hopped-up chocolate milk. The beauty of ordering the egg cream, rickey (an old-time play on limeade) or a phosphate is that your refills are free – I don’t know where else you can get that kind of deal outside of a coffee shop. As an unexpected and unrelated attraction that registers high on the Trippymeter, the Mission Street west of the pharmacy appears to be the roosting home of the wild flock of Pasadena parrots that have become a familiar sight in the area. Instead of the clutch of 5 or 6 of the squawking nuisances found around town, there was a flock that darkened the sky and drowned out traffic as they took to the wing in clouds around the building.

Neither Putnam Pantry nor Fair Oaks Pharmacy have the longevity of some taverns or bigger restaurants, but they both proudly flaunt their ties with the past in historic settings that take you back to days gone by when life was simpler, and these days that can be a fulfilling experience. Scratching a little below the surface offers a treasure trove of historical information about these ice cream emporiums, and I’m more than happy to have given you the full scoop.

Putnam Pantry
255 Newbury Street
Danvers, MA 01923
GPS Coordinates: 42°34’58.76″N 70°58’1.84″W

Fair Oaks Pharmacy
1526 Mission Street
South Pasadena, CA 91030-3297
GPS Coordinates: 34° 6’57.45″N 118° 9’1.88″W

GALLERY: See images from Val’s visits to Putnam Pantry in Danvers MA and Fair Oaks Pharmacy in S. Pasadena CA

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The Ukraine Girls Really Knock Me Out

Jan 2

Posted by val in Ukraine | No Comments

Roxolana Restaurant
Pasadena, California

Roxolana's spacious dining roomRoxolana's spacious dining room

Historically Roxelana was a woman of Ukrainian ancestry who rose from status as a harem slave to Sultan Suleiman I (one of the most powerful sultans of the Ottoman Empire) to becoming his wife and the sultana. By the time of her death (eight years before that of the sultan), she had become the most influential woman in the history of the Ottoman Empire, if not the world. To introduce the Southern Californian palate to the cuisine of the region takes strength and motivation, so it is befitting that Executive Chef and owner Igor Zagorodnyy and his son-in-law Alex Balinsky have chosen to christen their young restaurant after the great sultana. Ukrainian native Zagorodnyy wisely chose Old Town Pasadena for the location of the restaurant since the district is a melting pot of different cultures including Tibetan, Thai, Vietnamese, Argentinian, Spanish and Brazilian in an area easily navigable by foot.

Our waiter Caesar's smile appears to be permanentOur waiter Caesar's smile appears to be permanent

The space is airy and full of light; the brown mottled walls complement the dark wooden columns and furniture as well as tile floor and there’s plenty of elbow room throughout – the decor easily suggests a high-end Spanish or Latin American eatery.  The library-style bar at the end of the room is well stocked with imported Ukrainian beers and the wide-open space lets the staff use it as a command center. On my visit there appeared to be one member of the service staff on duty but the light mid-afternoon crowd afforded Caesar to attend to the needs of all the patrons, including being available to answer my constant annoying barrage of questions.

Salo, unctuous slabs of artery-clogging heavenSalo, unctuous slabs of artery-clogging heaven

The menu leans heavily on Zagorodnyy’s regional favorites, but doesn’t limit itself to only the cuisine of Kiev, his home (naturally you’ll find chicken Kiev of on the menu). Since Roxolana is touted as a Ukrainian restaurant, we tried to adhere to as close to traditional dishes as possible. For starters we opted for the salo, a dish that should probably come with a cardiologist’s warning label. Salo is unrendered pork fat (similar to lardo) that can be brined or cured with a variety of spices (predominately paprika). The curled shavings of unctuous hog fat arrived at the table with pickles (tomatoes, garlic and sauerkraut), fresh red onion and dark rye bread, unceremoniously presented as our “lard”. A light-handed flick of the wrist with a butter knife was all took to adhere the pure white paprika-dusted slices onto the rye. As expected, the salo melted like a fine, loose brie and the taste was literally like pig butter. Crowning the salo with various pickles took too much away from the taste, so they were for the most part eaten separately.

Roxolana's home made borschRoxolana's home made borsch

Roxolana’s borsch was not what I had expected; rather than the cold variety, the soup was served hot with enough of a tomato base to offset the earthy taste of the root vegetables and to make the color redder than usual. Big cubes of firm potato easily gave way to the teeth and although they had absorbed the crimson broth they maintained their taste. Per tradition, the soup was served with sour cream on the side and a couple of firm, crusty pampushkas that sopped up the dregs left at the bottom of the bowl.

Creamy, slightly chewy vareniki dumplingsCreamy, slightly chewy vareniki dumplings

The vareniki dumplings were hot and moist and the thick dough was cooked al dente. The menu offers a variety of fillings, but we deferred to Caesar for a traditional filling which turned out to be potato and mushroom. The fungi was diced so small as to be almost unrecognizable, although it certainly offered flavor to the dumpling, as did the sautéed onion sprinkled on top. The filling was straight out of the mashed potato handbook, although a little moister, giving the dumpling the flavor of gnocchi.

The busy but tasty Olivier 1904 saladThe busy but tasty Olivier 1904 salad

The salad options leaned more towards the international; the Cesar salad would have been better suited to our waiter Caesar’s Sonoran heritage, and the thought of ordering a Greek salad never crossed our minds. The most suitable option was the Olivier 1904, named for its inventor, Chef Lucien Olivier of Moscow’s Hermitage restaurant. The term Olivier salad (also commonly called Russian salad) was given the “1904″ surname because it is a loose tribute to a recipe published in 1904. Roxolana’s version keeps true to what is essentially a pedigreed egg or potato salad; chopped potato, hard-boiled egg, beef and chicken roll around in a mayonnaise base, accented by diced black olives and pickles with shredded carrot. The dish is crowned with a dollop of salmon caviar (which also hides inside the salad) and accessorized with cooked shrimp. As high-society as this salad purports to be, it would be perfectly at home served at a picnic or cookout; the flavors didn’t step on each other’s toes (unless you got a bite laden with pickles and olives) and the mayonnaise wasn’t present enough to be off-putting.

Grilled sturgeon, the fish that launched 1,000 caviarGrilled sturgeon, the fish that launched 1,000 caviar

The main event was the grilled sturgeon. To dine in a Ukrainian restaurant without indulging the Black Sea denizen responsible for the high-dollar caviar we’ve come to love would be unthinkable. The thick slab of fish flesh had a delightful char on it that had more flavor than the flaky, white meat within. Although similar in flavor to a mild whitefish, the size made it slightly dry; a drizzle of the accompanying sauce of garlic, chardonnay and tiny white caviar was all it took to restore the moisture end enhance the flavor. Because the sturgeon is imported from the Ukraine, it is not always available on the menu and is undoubtedly the highest priced item on the menu (at around $30).

There are no complaints about the service at Roxolana; the staff answered our myriad of questions and did so with a smile. The food was an Eastern European adventure, full of flavor and history and the atmosphere and location make this a must-visit culinary destination; I’ll be Russian down to Roxolana again very soon.

Roxolana Restaurant
34 S. Raymond Avenue
Pasadena, California 91105
GPS Coordinates: 34° 8’42.20″N 118° 8’55.52″W

GALLERY: See images from Val’s visit to Roxolana Restaurant in Pasadena, California

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Back To The Future

Jan 1

Posted by val in Trippy Happenings (Events), Trippy Sounds, Trippy Talk, USA, USA | No Comments

A trippy look backward and forwards, 2011-2012

Great Scott, Marty, I thought 2011 would never endGreat Scott, Marty, I thought 2011 would never end

I got a haircut last night; nothing drastic like a Mr. T Mandinka or a Vanilla Ice high top fade, just a shorter version of what I typically wear. This was as much symbolic as it was maintenance – I looked on it as shedding the dead ends, the outgrowth gone to the ages. It might as well have been the trimmings of the old year hitting the barber shop floor. For the most part, the events that shaped 2011 (both locally and globally) have made us stronger individually and yet seem to have driven us farther apart in our ideologies, our tastes and our sense of humanity.

Site of the first Howard Johnson's in Quincy MASite of the first Howard Johnson's in Quincy MA

On a personal level, 2011 held less travel for me than in years gone by. By year’s end I managed to return to Boston after a nearly two year absence. The visits back to the land of my formative years are always bittersweet; while I love to see my family and friends I’ve known for decades, I always have a difficult time having to return to the West Coast. On the trip I took in many of the places I’ve loved for years (including Putnam Pantry in Danvers and Boston’s famous Union Oyster House), but also realized places that were so close most of my life and yet undiscovered such as the original Dunkin’ Donuts location in Quincy and Kane’s Donuts in Saugus. The promise of a road trip to see my brother in western New Jersey afforded me the opportunity to revisit loved break points (Rein’s Deli in Vernon, Connecticut); experience bucket list locations such as Louis’ Lunch in New Haven, Connecticut, Rutt’s Hut in Clifton, New Jersey; and, return to the place of my birth, Easton, Pennsylvania. What astounds me about living in California is that most natives can barely comprehend a 6-hour drive (equivalent to the quickest route by car from Los Angeles to San Francisco) that can take you through 7 states back East. Even my visit to my brother was a cultural experience in that he introduced me to the social and culinary taste delight of raclette in his home that evening with a visit to one of New Jersey’s legendary diners for breakfast.

Stumptown Coffee Roasters' legendary coffeeStumptown Coffee Roasters' legendary coffee

I made several trips to Portland, Oregon, a city I am falling in love with as it seems to incorporate all the things I love about New England and Austin, Texas, the two places where I’ve spent most of my adult life. Portland is a quirky city that proudly displays its eccentricities on its sleeve, and an amazing food town. Road trippers will also love Portland for its larger-than -life roadside attractions such as Harvey the Rabbit, Paul Bunyan and the largest loaf of bread and pair of sneakers you’re likely to see in your lifetime. One of my favorite spots is actually smaller-than-life – Mill Ends City Park, the world’s smallest park. From the food carts (many of which pre-date L.A.’s gourmet food trucks) to the Church of Elvis, from the Portlandia sculpture to the former White Stag (now Portland, Oregon) sign over Old Town, Stumptown Coffee to Voodoo Donuts, Portland is going to be a place I look forward to returning to in 2012.

Charleston, SC's historic Old City MarketCharleston, SC's historic Old City Market

My trip to Charleston will undoubtedly be the jewel in the crown of my lifetime travel achievements as visiting South Carolina completed my lifelong goal of visiting all 50 states. Although the city holds on a little too tight to its Confederacy leanings (it was, after all, where the Civil War started and where South Carolina became the first state to leave the union), the people are warm and bursting with legendary Southern hospitality. Charleston is a colonial town, similar to Boston, where the difference lies in its landscape – the tallest buildings in Charleston are the steeples of its historic churches. Visits to Fort Sumter, the Slave Mart and to see the recovered H.L. Hunley submersible were among a few of the historic sites I visited, and the amazing low country cuisine almost defies description. I enjoyed meals at Ernie’s, Gullah Cuisine Lowcountry Restaurant, Jack’s Cosmic Dogs, Hominy Grill and 82 Queen (to name but a few) that will always find a warm place in my heart and my stomach.

The Dali Museum in St. Petersburg FLThe Dali Museum in St. Petersburg FL

No trip is ever complete without a road trip, and my South Carolina adventure included a drive to the Tampa, Florida area to visit my daughter and fellow adventurer, Alie. After a brief stop in Savannah, Georgia to see the church where “Jingle Bells” was supposed to have been written and Chippewa Square’s imaginary Forrest Gump bus stop, I went on a boiled peanut-fueled adventure that included St. Petersburg’s Dali Museum, South Pasadena’s Ted Peter’s Famous Smoked Fish, Tampa’s world’s largest bowling pin and the Cuban-tinged downtown of Ybor City.  Prior to flying home, I made an impromptu stop at the Disney-meets-trailer park version of Mexicana known as South of the Border just across the North Carolina state line.

A giant bi bim bap in the making at the L.A. Street Food FestA giant bi bim bap in the making at the L.A. Street Food Fest

Back in Los Angeles, I discovered new restaurants and said goodbye to places I have visited; 2011 marked a farewell to Haldi Root, Angeli Caffe, The Manila Machine (Filipino gourmet food truck), Papoo’s Hot Dog Show and moko (among others), but opened my eyes to wonderfully accessible purveyors of delightful cuisine including King’s Row Gastropub, Larry’s, M.B. Post, Urbano Pizza Bar, Roxolana and a cast of characters to huge to mention. Rock star chef Ludo Lefebvre continued his legendary Ludo Bites popups while wunderkind Michael Voltaggio opened ink. and gourmet sandwich shop ink.sack, but I’ve decided to let the chef groupies cover the spots that are accessible to the wealthy or very lucky. My top celebrity chef moment had to be attending a media dinner at WP24 when Wolfgang Puck himself joined the group and gave us a tour of his kitchen. It was hard to continue to enjoy 5-star dining after taking a Sunday walk through Occupy L.A.‘s encampment; the experience has given me a profound appreciation for what I’ve been privileged to experience and will strive to cover more sites and dining locations in 2012 that are able to be enjoyed by everyone. I attended several of The Minty‘s food crawls in and around Los Angeles, and anticipate participating more in the new year, including her upcoming beef uterus crawl (one of the few bovine body parts I haven’t eaten yet).

Wayside Cafe's fried avocados at the Fallbrook Avocado FestivalWayside Cafe's fried avocados at the Fallbrook Avocado Festival

2011 was a good year for festivals including three of the regional county fairs, a visit to the original Renaissance Pleasure Faire, the famous Fallbrook Avocado and Santa Maria Menudo Festivals and amazing Italian, Danish, Mongolian and Anatolian festivals. The beauty of living is a state the size of California is that there are literally hundreds of festivals statewide, and I feel as if I’ve only scratched the surface. I plan to make it a goal to attend next year’s Coarsegold Tarantula Festival, even after being informed that there will be none of the hairy arachnids on the menu.

Hot dogs sautéed in cabernet sauvignon over brie and topped with seaweedHot dogs sautéed in cabernet sauvignon over brie and topped with seaweed

This past year saw me finding creative ways to prepare and cook dishes that I wouldn’t be able to get in a restaurant (pig penis on a stick and grunion rings come to mind immediately). I ended the year savoring shark’s fin soup, a dish whose days are numbered in California, but this year I hope to visit other states to find dishes on the California no-fly list: bear, horse, cuy, and squirrel, to name a few. Foie gras (at least goose liver pate made using the process of funneling grain down a waterfowl’s gut) is on its way out; a few rock star chefs are up in arms about the ban, blatantly announcing that they plan to defy it. Hopefully said chefs either find what the state determines to be a humane method of making foie gras or move on to making different dishes – surely they’re not one-trick ponies; after all, they’ve had about 8 years since California State Senate Bill 1520 passed to prepare. Personally, I’ve enjoyed it previously and won’t terribly miss it, but know sampling it again only requires a long drive or plane ticket if the desire is that strong. We could debate all day whether or not the practice is cruel; on one hand, you have people like Anthony Bourdain visiting a farm where he narrates how natural and painless the process is – on the other hand I personally watched Eddie Lin down three huge bowls of pho in February and when he could finally speak he swore in severe pain never to attempt that kind of competitive eating again.

Hanukkah lunch with foodie friends at Langer's Delicatessen in Los AngelesHanukkah lunch with foodie friends at Langer's Delicatessen in Los Angeles

In terms of the writing, I will continue to update both the web site and the Facebook page (a great deal of the content has been and will continue to be exclusive to each). I will welcome guest bloggers, strive to do more podcasts and video and vary the content to include themed articles (locations from a particular movie, etc.), music events and interviews and occasional commentary. I look forwarded to meeting new people in my adventures and have solidified friendships with many of the foodies, bloggers, restaurateurs and public relations folk that I’ve had the pleasure to share my experiences with. Unfortunately, there are still some in the community that choose not to accept my outstretched hand in friendship. To these people I hold no animosity; in some cases I feel sympathy (not empathy) for them as I wonder if they are as lonely and miserable as their demeanors suggest. That having been said, I will be cleaning house in 2012, and this includes dusting out the people I rarely communicate with on Twitter, Foursquare and Facebook who essentially don’t wish to communicate with me anyway. If you are in this group, my 2012 wish for you is that you open up your hearts and let sunshine in – with the current state of affairs in our country and the overwhelming atmosphere of divisiveness, separatism, greed and lack of empathy for our fellow human beings, we will learn to get along as a people or we will perish. For those I continue to follow or friend, please do me and your other followers a big favor – I realize you are limited to 140 characters, but please try to be a little more descriptive in your posts/tweets. While a post that simply says, “Agreed” or “That sounds delicious” may mean something to you and the person you’re targeting, it means absolutely nothing to the rest of us and becomes spam – that’s what DMs are for.

Honey persimmon pie from Fruit & Flour at Artisanal LA's 2011 Holiday Pop-UpHoney persimmon pie from Fruit & Flour at Artisanal LA's 2011 Holiday Pop-Up

Finally, since we all have an opportunity to wipe the slate clean and start over, I ask from you what I promise to provide in 2012 and onward – honesty. If I meet you at an event, a restaurant, festival, etc., please don’t tell me you’ll keep in touch if that’s the farthest thing from your mind. If we discuss collaboration and you have no intention of working with me, tell me up front. In 2011, I spoke to no fewer than 3 Peruvian chefs who took my card and said they’d let me know where cuy was available in the L.A. area – I have heard from none. I discussed creating the historic oyster ice cream with several people who make ice cream who remarked that it sounded like a great idea, but one that apparently died on the vine. I assure you, I will not think less of you as a person; in fact I will probably have a higher respect for you for being honest. Friendship, like respect, is earned and I hope to earn both from those of you whom I do not currently enjoy either with; however it is not an expectation or requirement for us to work together. To those of you who read Trippy Food, I offer my thanks and hope you find it enjoyable; please feel free to comment or write to me at val@trippyfood.com. To those who do not, I invite you to share my experiences, but I bear no ill will if you feel for some reason that you can’t. Either way, I wish you all the best in 2011 and hope to see you on the road.

Val

GALLERY: See images from Val’s’ travels and culinary experiences in 2011

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Who Let The Dogs Out?

Oct 31

Posted by val in Southern California | 3 Comments

Dog Haus Biergarten
Pasadena, Californa

The downstairs room at Dog HausThe downstairs room at Dog Haus

It isn’t easy being an upstart tube steak joint within in the Los Angeles County environs with heavy competition from senior citizens such as Pink’s, Hot Dog on a Stick, et al., and it’s even more of a challenge with more gourmet Frankenweenie establishments (including food trucks) popping up on a weekly basis.  It’s dog-eat-dog out there, but Pasadena pit bull Dog Haus recently marked the first anniversary of their North Hill Street restaurant by whelping a pup that looks poised to be the biggest, baddest dog on the street. Dog Haus just refitted the former Point 08 space on Green Street as Dog Haus Biergarten offering more space, a fully stocked bar, live music on weekends and the hot dog, burger and sausage menu items that put them on the map.

I'll leave the caption on this one up to youI'll leave the caption on this one up to you

On Halloween weekend, Dog Haus went all out with a masquerade party to herald the opening of the Green Street location. Since the restaurant will be piping in music from the 80s during the week, the grand opening party featured live music by preeminent 80s cover band The M80s. lead vocalist “Billy Bazzle” sported a Union Jack T-Shirt in homage to Def Leppard with a matching accent (which gradually disappeared as the evening progressed). Aside from those in attendance that chose not to don a costume, there seemed to be several 80s factions in the house – hair metal rockers, Madonnas, rappers and Olivia Newton-John workout tributes (punks were noticeably absent); the rest of the crowd was a grab bag, including a group in togas that must have assumed that “dress like back in ’80″ literally meant dress like back in 80.

Libations flowed like zombie blood with the bartenders mixing signature drinks and custom cocktails as well as pouring craft beers on tap; of course you could always opt for the PBR (Pabst Blue Ribbon) in a brown paper bag to wash down your wiener. For now, the food items are essentially identical to those on the original location’s menu, but since big dog and co-owner Hagop Giragossian likes to experiment in the kitchen, I’d look for new and unique items as time progresses. For those who haven’t had the pleasure of sampling the Dog Haus’ fare at North Hill Street or at the California Philharmonic Festival on the Green concerts at the Los Angeles County Arboretum, there are some standards you can expect, such as Hawaiian sweet rolls for the hot dog and burger buns and sturdy mini-baguettes for the sausages (although they seem quite amenable to substitutions); hot dogs can be requested as skinless or with a natural casing with snap (the kind that makes great rippers); naturally there’s a veggie dog to satisfy the nature lover as well. Sausage items include a spicy Andouille, bratwurst, hot Italian or chicken for those who have something against mammal consumption; Dog Haus has worked with Chef Walter Manzke to create their sausages, although they are moving to make them in-house and as Ross Perot will tell you, it’s not pretty to watch but it sure tastes good when you’re done.

The sausage king himself, Abe FromanThe sausage king himself, Abe Froman

Although you can build your own hot dog or burger creation there are a mind-numbing variety of toppings to choose from (both free and upgrades), so you might want to select a menu item that takes the guess work out of the equation for you. I had previously tried the Holy Aioli burger (with grilled onion, melted American cheese, smoked bacon and Dog Haus’ signature garlic aioli) and the Sooo Cali dog (topped with crisp greens, chopped tomato and onion, avocado and basil aioli) so I opted for a sausage. Strictly on the basis of its name, I couldn’t resist the allure of the Abe Froman, a spicy three-pepper kielbasa with the added protein kick of white American cheese and a fried egg and smothered in grilled jalapeño strips and onions. The Sausage King of Chicago would be proud of this sandwich; the egg enhanced the flavor of the meat without overpowering it and the jalapeño gave it a fiery kick with more gusto than Mrs. O’Leary’s cow.

All aboard the Love BoatAll aboard the Love Boat

Beware of the sides; if you’re expecting a cute little paper cone filled with your pomme frite selection you need to take a few steps back. The “baskets” are literally that – if you’re ordering one of the tater baskets with “add-ons”, I recommend sharing as the portions could serve as a main course for an NFL team. There’s nothing like the homespun comfort of the golden brown, perfectly prepared tater tots, especially when immersed in  chili, cheese and onions – incredibly they maintained their crispness while absorbing the spiciness of the topping. Deep End Diner Eddie Lin opted for The Love Boat (a mound of fries inundated with chili and a white creamy coleslaw) to go with his Double Dog Dare, a twin wiener prepared similar to the Abe Froman sans fried egg and swaddled in grilled Hawaiian bread. The fare at Dog Haus is hearty, substantial and satisfying, and it’s not for lightweights – Adam Richman would be perfectly at home here, most likely taking on the insane protein A-bomb that is the Big Ern McCracken.

The challenging Double Dog DareThe challenging Double Dog Dare

In the case of the Dog Haus Biergarten, more of the same is a warm and welcome pleasure. After the hangover from the grand opening party has faded like the burn from the Abe Froman, Dog Haus will undoubtedly be the go-to location in Old Town for hot dogs, sausage and burgers that are certain to be the talk of L.A. County where the bark is every bit as big as the bite.

Dog Haus Biergarten
93 E. Green Street
Pasadena, CA 91105
GPS Coordinates: 34° 8’40.74″N 118° 8’53.98″W

GALLERY: See images from the grand opening masquerade party at Dog Haus’ 2nd location in Pasadena, California

NOTE: This cost for this meal was provided by the restaurant. The content provided in this article was not influenced whatsoever by the organizer of the event.

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