Pasadena: Pie 'n Burger

All hail the Pie 'n Burger hamburger, Jonathan Gold's LA favorite:

Bun grilled with butter, crisp iceberg lettuce, pickles, slice of american cheese, patty, and homemade thousand island

Coconut cream pie...(get the fresh peach when in season!)

Chocolate soda or chocolate milkshake?...hmmm...

The burger counter was opened in 1963.

Because quality stands the test of time...and so do the formica counter and swivel stools.

913 E. California Blvd. Pasadena, CA 91106

LOS ANGELES: Church & State

There are select few experiences that reaffirm why I, along with billions of others, am willingly handing over my soul to this industry that is food and restaurants. Such culinary experiences catalyze [in my mind] complete revelations of what food and dining is supposed to be. Whether we are talking about a simple piece of duck with pickled cherries or a crispy pig's ear, these dishes reflect everything clear and righteous in the world, as if I were listening to Sigur Ros [please click] or watching an Almodovar film. Food at a restaurant like Church & State coming from the hands of a chef like Walter Manzke is a little reminder of why life is worth living.

(Many more) comments to come...

Industrial warehouse chic...hold up, am I in NYC??

Pommes frites au lard

(yes, fried in LARD, how it should be)

Terrine de foie gras...

served with a port wine gelee and brioche

Razor clams in escargot butter

Duck breast with a sour cherry reduction...

This dish left me speachless. The duck was perfectly rare, the skin was crisp, and the cherry reduction was so good I could eat a bowl of it by itself

Poulet roti...

The crispiest roast chicken, and I've been to France, mind you

Loup de mer (sea bass)...

This dish was a work of art. That's the only way to put it.

Steak tartar

Crispy pigs ear...

Cooked sous vide, panko battered, then fried till crisp. The most amazing contrast of texture. Every self-proclaimed "non-ear eater" at the table ended up enjoying these immensely.

Les Tartes du Jour: Chocolate, Sour cherry, and Pear

Chocolate caramel pot de creme with fleur de sel/Sour cherry tart with pistachios

1850 Industrial Street, 90021, Downtown Los Angeles

LOS ANGELES: Photographer's Brunch

I thought I would just drive over to my friend's house to pick her up and we would make our way up the Coast to Santa Cruz. To my suprise, my friend's mother, photographer Aline Smithson (of lenscratch.blogspot.com) had a brunch for her fellow photographer friends, complete with paper crowns for her guests, snow globe table decorations, and smoked salmon. The presentation, quite like her photography, was beautiful. Might we say, blogworthy?

Lox, bagelz, and all the fixin's

A great way to start a roadtrip to Northern California

Coffee Cake mmmmm

Spinach and mushroom quiche/Latkes

©ALINE SMITHSON PHOTOGRAPHY

San Gabriel Valley: Pho Minh

So there are some dishes that, when done correctly, can really move you. I'm not talking about some Michelin 3 star, sous vide, foamed and frothed, dried and rehydrated, gold-embellished masterpiece. I'm talking about comfort food, I'm talking about classics, and right now I'm talking about pho.

I love pho, or "fuh", if you wanna get phonetic. The very simplicity and unassumingness of this North Vietnam-style beef noodle soup is the quality that enables it to be elevated to such gastronomical heights. At Pho Minh in the San Gabriel Valley, the broth is delicate and oh so aromatic, with slight beefy undertones that give it richness and character. The noodles are perfectly soft while retaining some bite. It still remains a mystery to me whether the optional accompanying basil, lime, and fresh sliced chiles enhance or detract from the absolute perfection that is the broth at Pho Minh. Go try it and tell me your thoughts, if it hasn't left you speechless.

Basil, lime, chili, and bean sprout accoutrements

pho bac

A tender and mouthwatering hunk of steak can be found within the depths of the broth

My brother enjoys pho, because he knows what's up

9646 Garvey Ave #109 South El Monte, CA 91733

LA Fish MRKT Inspired Dinner

My bro and I went down to the Los Angeles Fish Co. in Little Tokyo to scope out some of the freshest seafood in LA. Conclusion: many times, great ingredients and collaboration (thanks Jenny and Ethan) can inspire you to make a mind-blowing meal.

Course #1: Oysters

Walking past 40$ wooden boxes of fresh uni (sea urchin) and big slabs of toro (fatty bluefin tuna), we came upon boxes and boxes of my favorite bivalve mollusk, the oyster. We thought we'd pass up the smaller kumomotos for some meaty, creamy fanny bays and hamahamas. Plate 'em with ice, lemon, cocktail sauce, and mignonette...and slurp away.

A special thanks to my brother for shucking the oysters

Course #2: Braised squid over polenta

Calamari alla Luciana

Ingredients

• 2 1/2 pounds calamari, cleaned, bodies cut into 1/4-inch thick rings
• 3 tablespoons red wine vinegar
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic
• 1 tablespoon red chili flakes
• 1/2 cup basic tomato sauce (from your favorite recipe)
• 1/2 cup dry white wine (we used dry vermouth)

Directions: In a 2-gallon pot place calamari, vinegar, and a wine cork and fill with water. Bring to a boil, reduce the heat and simmer 50 to 60 minutes, until tender. Drain and allow to cool.

In a 6 quart saucepan, heat the oil until smoking. Add the garlic and the chili flakes and cook 4 to 5 minutes, until light golden brown. Add the tomato sauce, the wine and the calamari and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Adjust the seasoning, stir in the parsley and remaining the oil and serve, or allow to cool and serve at room temperature.

served over the creamiest, most immaculate polenta. the secret: COURSE GROUND CORNMEAL..not the instant kind, either.

Course #3: Thai Salmon Curry wrapped in Banana Leaf

CURRY MARINADE/SAUCE:

1 shallot

2 cloves garlic

1 thumb-size piece galangal (or ginger), sliced

2 tsp. ground coriander

handful of basil leaves

2 Tbsp. fish sauce

1/2 can good-quality coconut milk

2 kaffir lime leaves, snipped into small pieces with scissors (discard central stem)

1 fresh red chilli, sliced (seeds removed if you prefer a milder sauce)

1 tsp. chili powder

juice of 1/2 lime

Directions:

• Place all curry marinade/sauce ingredients in a food processor (or blender) and process.
• Marinade fish in half of the curry marinade for 15 minutes (in the refrigerator)
• When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface and wrap each filet in the banana leaf.
• Bake packets (fish wrapped in banana leaf) in a casserole dish for 15 min. at 350 degrees, or longer depending on the thickness of the fillets.
• Over low heat, warm up the reserved curry sauce/marinade to serve over the fish

When you steam the rice to serve with the salmon curry, throw in a couple of kaffir lime leaves to impart a wonderful perfume to the rice