Food

It was a classic LA day, not hot but not cool. I drove across the city to Silverlake to Tacos Delta, a family-owned taco stand that was opened in 1981. But on this particular night, the nondescript taco stand was converted into a vibrant, eye-catching space for a Tequila Don Julio dinner. Traveling across the country, Tequila Don Julio is bringing a taste of the colorful culture to the US as part of a series of events hosted by Tequila Don Julio and The Infatuation. The dinner was a celebration of Mexican culture as part of their new campaign, For Those Who Know. Bringing a taste of Mexico's colorful culture to the US, Tequila Don Julio selected Tacos Delta to celebrate the restaurant’s story and how it became a meeting point where ‘those who know’ have been coming for nearly three decades to enjoy authentic Mexican eats.
09 May, 2019
Although wine and chocolate seem like a cliché, the fact is that they do not pair easily together. Either the chocolate is too sweet or it is too bitter and dominates the wine. Chocolate, like wine, has tannins and tannin-heavy red can clash with a piece of dark chocolate. But, if you like dark chocolate and you like wine and you want them to work together, than the answer is Brix chocolate. I found harmony in a pairing of Brix Medium Dark Chocolate and a glass of McCay Cellars Syrah from Lodi. That is why pairing wine with Brix chocolate is the Please The Palate pick of the week. Crafted to pair with wine, Brix chocolate is a single origin Ghanaian chocolate, known for its red fruit tones. The Ghanaian chocolate is mixed with confectionery chocolate to create four specific blends. 
04 May, 2019
Chef and Author of the Fire of Peru, Ricardo Zarate is on fire! Considered the "godfather of Peruvian cuisine", he is spreading the flavors and excitement of Peruvian food across Los Angeles. His restaurant Rosaline in West Hollywood showcases classic Peruvian dishes and his new place, Los Balcones in Studio City, explores Mestizo cuisine, Peruvian dishes blended with Spanish and Asian flavors. Los Balcones is located on the corner of Moorpark, just east of Tujunga. It sits in the space that was previously Girasol. Los Balcones has kept some of the decor, including the magnificent ceiling that looks like an etched flower. After sitting down in the covered patio looking out onto Moorpark Avenue, our first order of business was to select our drinks. We ordered the "special" cocktail that was described as inspired by Zarate's book, The First of Peru, and was made with mezacal and an orange juice ice cube. The serving of the cocktail was the first hint of what we were in for - lots of flavor, a little heat and some of the most colorful dishes you may have ever seen.
25 April, 2019
As a kid, latkas, or potato pancakes, were something that I looked forward to every Hannukkah. What was not to love about the shallow-fried pancakes made from grated or ground potato with matzah meal or flour, egg, onion and seasoning? My grandma would make them for the holidays and I thought she made the best ones. When we weren't eating latkas during the Jewish holidays, I would order them whenever we went to a Jewish deli because I just loved potato pancakes with sour cream or applesauce. They were not my grandma's but they would still satisfy me. Now you no longer need to head to a Jewish deli to have potato pancakes because restaurants have integrated them into their menus for brunch, lunch and dinner. I recently visited three restaurants in Los Angeles that are very distinct. One is a neighborhood restaurant with a diverse menu, another is a wine bar and restaurant featuring Italian tapas and the third is a steak house. It would seem that none of these restaurants have anything in common but in fact, they all have a potato pancake on their menu. Each has put their own spin on the traditional potato pancake and made it work with their menu.
16 April, 2019
Living on the west side of Los Angeles, I find myself regularly heading downtown and even further east to try new restaurants. But the west side is also worthy of exploration and one of those places is Margot, a rooftop restaurant located at The Platform project in Culver City. A friend invited me to dinner and selected Margot. I had not heard of it and had only been to The Platform once before. With all of the construction in the area, it had not been on my radar. But, now it is and I have already been a few times. 
11 April, 2019
With hectic days filled with non-stop work, I have to remind myself to take a deep breath regularly. Stretching classes are part of my weekly routine to help keep me centered and focused. So, when I was invited to a morning yoga and meditation class followed by a matcha tea tasting, I could not say no. Not even morning traffic would stop me as I traveled across the city to Wanderlust Hollywood for a morning of meditation and matcha. Before and after class, I enjoyed a variety of matchas from the new matcha collection from David's Tea, all served in David's Tea Matcha Maker. This handy, portable matcha maker let's you make matcha on-the-go and is the Please The Palate Pick of the Week.
06 April, 2019
Eating the food inside a gas station sounds rather unappealing. Hot dogs that have been under a heat lamp for who knows how long. Nachos made with something called cheese but who knows what it really is. The idea of eating the food from a gas station is nowhere on my list of desirable. That was until I ate at The Bombay Frankie Company, located inside a Chevron Station. Serving authentic and very tasty Indian food, The Bombay Frankie Company is the Please The Palate pick of the week. Exiting the 405 Freeway at Santa Monica Blvd, a Chevron station sits on the corner. For a few months, every time I drive by, I would note a sign that says The Bombay Frankie Company. I did not see any restaurant entrance or food stands. I only saw the gas station and could not figure out what the sign was referring to.
30 March, 2019
A dinner of fermented foods may not sound very appetizing. To ferment food, we let it sit out, letting bacteria grow. But, if you think about it, we eat, and drink, a lot of fermented products. Wine and beer are fermented, as is apple cider vinegar and kombucha. Sourdough bread, yogurt, kefir, miso and kimchi are all fermented foods. Cabbage, when fermented, becomes sauerkraut and fermented cucumbers are pickles. Historically, fermentation was a way of preserving food. And, there are a lot of health benefits to eating fermented food. When food is fermented, a chemical reaction takes place in which sugars are broken down into acids or alcohol. This process allows beneficial bacteria (probiotics) and digestive enzymes to prosper. These probiotic bacteria improves digestion, boosts immunity, provides minerals that build bone density, helps fight allergies and kills harmful microbes. So, when I was invited to the Park Hyatt Aviara in Carlsbad for a Fermentation Dinner, I did not hesitate to accept. How could I say no to eating and drinking a five course meal that one could argue would be good for me.
28 March, 2019
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