A Green Tea Tasting at the Green Teaist

As an avid green tea drinker, I was pretty excited when I was invited to a green tea tasting by Anna Diaz from The Green Teaist located inside the Beverly Hilton hotel. Since I have never heard of the Green Teaist as it is fairly new to the west coast, I was very much intrigued. Unlike other tea houses, Green Teaist only specializes in green teas from Japan, mostly coming from Kyoto. Serious about their green teas, they even have them stored at 60 degrees inside a "tea cellar." The space is small and minimalist but a perfect setting for bridal and baby showers.

My friend and I took a seat by the big open windows with a view of the surrounding lush trees. It was a beautiful summer day. We then were quickly greeted by Anna who gave us a quick overview of the tasting. Anna went over all the different types of green teas they serve and I was quite impressed by her vast knowledge.

chilled gyokuro

To start, we were given a chilled shot of gyokuro. Meant to be sipped, gyokuro is considered to be the most rare and elegant out of Japan's green teas. It is grown under shade and brewed at a lower temperature to preserve it's exquisite leaves. The tea was very delicate in flavor and reminiscent of a very mild seaweed broth, organic and refreshing.

I knew we were in for a treat when one of our servers showed up with an impressive array of clear teapots and tea steepers. Servers wore white gloves at all times and even had a timer ready to go since each tea is brewed and steeped differently. Very professional. They are even serious about their water. By using reverse osmosis, the water that is used to brew the teas are triple filtered. Now, that's some clean water.

shincha

The first tea they brought out was the shincha, meaning "new tea." Shincha is basically the first flush of the sencha tea, which is the most popular type of Japanese green tea, thus making this "new tea" available only for a limited time. The initial aroma was very mild and the flavor had hints of grass which had a sweet finish.

smoked salmon and egg mousse on green tea blinis, chicken salad sandwich, cucumber and watercress salad, opera cake and blueberry tart

To accompany our green teas, we were given an assortment of finger foods for us to nibble on. Good call since it was noon and I was starting to get hungry.

The crunchy texture from the cucumber and watercress was really enjoyable. I can't remember what kind of cheese was in the sandwich, but I enjoyed its tangy and tart presence. The cold chicken salad played a nice contrast in temperature when eaten with the hot tea. The smoked salmon with egg mousse was another delicious bite. The tea accentuated the smokey flavor from the salmon and brought out the flavor of the green tea blinis. The opera cake was a bit dry for me, but the blueberry tart was fresh and delicious.

TGT Blend

Our next green tea was Green Teaist's own blend of Sencha, Kukicha and Matcha which takes about a minute and half to steep. This blend had a wonderful yet complex blend of flavors. It was smooth yet rich from the matcha powder, which also results in the bright green color. It was my favorite tea of the day.

hojicha

Our last cup of tea was the lightly roasted hojicha which steeps in about 2 minutes. As soon as the tea is poured, I immediately smell the wonderful nuttiness from the roasted tea. It's a bit smokey and has some caramel notes on the finish. This tea is used as a digestif due to its low caffeine content from the roasting process.

criollo and cornet dore

To pair with the hojicha, we were given two chocolates from Le Chateau at the Beverly Hilton. The tea tempered the bitterness of the criollo which is a 72% dark chocolate with a dark chocolate cream on the inside. It also paired really well with the hazlenut and nutella flavors of the cornet dore.

Since this was my first green tea tasting, I really didn't know what to expect from this experience. I went in with ambivalence, but came out with a whole new appreciation and love for green teas and tea drinking. I learned so much about the history of the green teas as well as the depth and versatility of their flavors. I would recommend this to any tea drinker, as it is not only a fun experience but a very unique one especially here in Los Angeles. Thank you Anna and the staff at Green Teaist for a peek inside the vast land of green teas! I will definitely be back!

The Green Teaist

Beverly Hilton

9876 Wilshire Blvd.

Beverly Hills, CA 90210

(310) 858-8187

http://www.thegreenteaist.com/

Grace: The Night Before Their Last Service

I dined at Grace on a Friday evening, the night before their last dinner service at their Beverly Blvd. location, for my best friend's birthday. The place was fairly packed, but we were quickly seated by the friendly hostess upon our arrival. While I've been to Chef Neal Fraser's more causal restaurant, BLD, this was my first time at Grace. I thought it was a fantastic opportunity to finally dine here with the celebration of Lina's birthday and the closing of the restaurant.

Grace's move out of Beverly Blvd. is certainly bittersweet; leaving behind seven years of culinary growth and fond memories is difficult but opening a new chapter at their new downtown location at Vibiana, scheduled to open next year, is quite exciting. While Grace is moving out, Rivera will be opening up their second location at this Beverly Blvd. space. Finally! I don't have to drive all the way to downtown for some awesome cocktails! While I am sad that Grace is leaving and am kicking myself in the ass for not coming sooner, I am happy for their new space and glad that I got a chance to dine here before their move.

Upon seeing her name on the menu, Lina squealed with glee and I think scared the couple dining next to us. Haha.

Since I got my braces tightened days before this dinner, I knew beforehand I couldn't enjoy the bread. It was too hard for my sensitive teeth. I did eat the soft inside only, leaving behind the crust as a I once did when I was a a crust-loathing child. Lina did mention the bread was a bit tougher than she liked, but raved about the butter. There's nothing worse than cold butter for your bread.

Augustus, Drusian Proseco di Valdobbiadene, Tio Pepe Palomino Fino Sherry, Campari, lemon twist

I saw the prosecco and lemon twist and thought it would be a great way to start off my meal. But, I really should've just asked the waiter for a recommendation. This was my first experience with Campari and it was not a pleasant one. Maybe if I knew it was bitter, then I would have been more prepared. While I enjoyed the effervescence from the prosecco, the Campari proved too be too bitter to my liking. But, I do want to try Campari on it's own so I can decipher it's unique flavor.

roasted beet salad, goat's milk feta, greens, pistachios, goat cheese fondue

Since I had made arrangements for Lina's surprise birthday party at the Huntley Hotel by 10 p.m., we were on a tight schedule. She knew we were going out after and we decided to eat light so we would be able to function in our outfits. We started off with one of my favorite salads, roasted beets and goat cheese. I loved the different play of textures and temperatues in this dish. The warm beets was a nice contrast to the cool greens and the creamy cubes of goat cheese.

olive oil poached halibut, brandade, horseradish cream, sherry gelée

The cod fritter was salty and delicious, which I thought went really well with the mild halibut. Initially I imagined that the horseradish cream would be too pungent and overpower the dish, but it was light and lovely. There was just enough citrus in the cream to complement the fish. My favorite part of the dish was the sherry gelee; they were little pieces of acidic flavor that brightened the whole dish.

grilled ribeye of beef, nettle polenta, balsamic cippollini onions, red wine nage

Since we decided to eat light, we ordered two appetizers and one entree to share. For our entree, we went with the grilled ribeye with polenta. The texture of the polenta was great - I loved the grittiness of it. The meat itself was seasoned and cooked beautifully. Truthfully, we were already really full by this point and had trouble finishing this as the portion was pretty hefty.

Roof Garden, Karlsson's vodka, fresh citrus sweet & sour, fresh muddled thyme & mint, club soda

Since Lina and I could not enjoy, or better yet, appreciate the Augustus, we asked our waiter for a recommendation. We wanted something with citrus and that was refreshing. He came back with two Roof Gardens, which was basically like a mojito but made with vodka and thyme. It was easy to drink and definitely refreshing.

doughnuts: cinnamon beignet, salt and pepper caramel, buttermilk toasted coconut, vanilla ice cream

For our dessert, we couldn't pass up their famous doughnuts so we ordered the trio combo. They were dense and amazing. Our favorite out of the three was definitely the toasted coconut which is surprising because we both don't really care for coconut. The crunchy texture of the toasted coconut was absolutely delicious. I also really enjoyed the salt and pepper caramel, but I'm a sucker for a caramel. The cinnamon beignet was also good, but the weakest for me out of the three.

With only three dishes in, I know this meal was a tease. But, tease or not, the dishes were fantastic and we both came out ridiculously full. Most important, Lina really loved the food and had a fabulous time! We will both be back to Grace at their new downtown location. For those of you wondering, the surprise party was a complete success! She had no idea! Happy Birthday, Ketchup! I love you!

Grace Restaurant - CLOSED

7360 Beverly Blvd

Los Angeles, CA 90036
(323) 934-4400
http://www.gracerestaurant.com/

Project by Project's Annual Tasting Benefit: Plate by Plate 2010 is here!!!

As a few of you already know, I am involved with a great non-profit organization called Project by Project.
PbP is a 100% volunteer-run national organization that serves other Asian American NPOs that are in need of raising public awareness, volunteerism and capital. During this partnership, we use all our skills in marketing, event planning, strategic consulting, fundraising, recruiting to obtain the goals that we have set with our partner. Due to our dedication and skills, PbP is a unique organization that constantly strives for community outreach and development.

Our signature event of the year, Plate by Plate, is key in raising funds and awareness for our 2010 partner - Health Justice Network. The Health Justic Network is a community of Asian Pacific Americans promotes a  pro-active agenda regarding health disparities and quality health care services. HJN educates and empowers individuals about health related policies through training programs, events, meetings to raise public awareness. HJN also participates in coalitions and working groups to have the voice of the API community heard. All net proceeds from the admissions and auction purchases will benefit HJN to educate and empower individuals and organizations that work with and in the API community.

Pictures are from the 2009 Plate by Plate event.

Plate by Plate

Saturday, August 14th

VIP Reception: 6:00 P.M. - 7:00 P.M.

Main Event: 7:00 P.M. - 10:00 P.M.

California Science Center - Wallis Annenberg Buildilng

700 State Drive.

Los Angeles, CA 90037

*parking entrace is located on Figueroa St. between Exposition Blvd. and Martin Luther King Jr. Blvd.

Participating Restaurants:

Bistro LQ

Cafe Pinot

Charlie Palmer

Craft

the Foundry on Melrose

Gonpachi

Hot Stuff Cafe

Jamaica's Cakes

Jar

La Cachette Bistro

Maison Akira

Mo-Chica

Musha

Nobu

One World

Plush Puffs

Roy's

Starry Kitchen

Susina Bakery

The Blvd.

Thompson Beverly Hills

Valerie Confections

Yogurtland

Fraiche

La Grande Orange

Wokcano Santa Monica

VIP Restaurant Participant:

Jiraffe

Some of the Participating Beverage Purveyors:

Limoncello

Derby Winery

Vavo

Kiamie Wine Cellars

Naja Tea

Nestle

DRY Soda

It would be so great to see familiar and new faces at this event. What better way to support the local community by dressing up to the nines and wining and dining with friends? Please come out and support! If you haven't bought your tickets yet, GOOD NEWS! The discounted price has been extended until MIDNIGHT TONIGHT! You can purchase your tickets here!

For more information, please go to http://www.projectbyproject.org/ or http://www.platebyplate.org/


SEE EVERYONE ON THE 14th!!!!

Red-O: Oh Yes! or Oh no...?

Growing up in Los Angeles, I was exposed to Mexican food at a very early age and in result, I have been eating Mexican food almost all of my life. This by no means makes me an expert, but it does speak to my love and respect for the cuisine. So naturally, when I heard that Rick Bayless, culinary god of traditional Mexican cuisine, helped develop the menu for Red-O, I was terribly excited. Despite the rumors I've heard about the restaurant's Hollywood wanna-be pretentious staff, especially the restaurant "bouncer," I was still determined to give this "restaurant-club" a try.

Upon my arrival, I immediately noticed the big man with a list. Expected. After I gave him my reservation time and name, the door was opened for me without any problems. Nice. The restaurant was inviting with plenty of light coming in through the open spaces. With a modern Mexican style, I felt like I was transported from the busy streets of L.A. to a cozy, sophisticated restaurant by the coast.

I spotted one of my dining companions at the bar already on her first drink. She recommended the sangria, but I opted for the mojito and our other friend chose the market margarita, my second choice.

market margarita, fresh cucumber & honeydew melon muddled with agave nectar, Arette blanco tequila, lemon & lime juices

The market margarita had the perfect balance of sweet and sour. The acidity from the lemon and lime juices were nicely balanced out by the sweetness of the melon and agave nectar. Fabulous drink. Very refreshing.

mojito

My drink was your standard mojito. Strong, but good. But, next time I'm definitely going for the market margarita or any one of the other cocktails. C'mon, you gotta live a little.

classic guacamole

We started off with some chips and guacamole. The guacamole was just average for me. I've definitely had better, but I did like their salsa verde. But, I usually love salsa verde.

Alaskan halibut ceviche, cilantro-serrano chimichurri, cucumber, avocado

Since our reservations were at 6 p.m. I thought there would be plenty of lighting for me to take pictures. Boy, was I wrong. By the time the food came out, it was about 8 p.m. and all the "mood" lighting started to come on. Anyway, onto the food... The halibut ceviche, which a lot of people mistakenly as the guacamole, was just okay for me. Even though I enjoyed the cucumber, the dish was lacking the acid I love in ceviche. Also, I couldn't really taste the halibut. I wanted more citrus and more fish.

Mazatlan blue shrimp ceviche, mango, red onion, chipotle chile

I really enjoyed the shirmp ceviche more than the halibut. The shrimp was perfectly cooked and the sweetness from the mango balanced out the acid in this dish. The plantain chips were a great touch and overall, just a bright and delicious dish.

slow-cooked Sonoma duck taquito, tomato-arbol chile sauce, arugula

Next up were the beloved taquitos but with a twist. The duck had amazing flavor and did not get lost in all the sauce. The arugula on top was nice to cut the fatty duck and add another textural element. One of my favorites of the night.

fresh corn & goat cheese tamales, roasted poblano pepper, corn husk

Another favorite, if not, my most favorite dish of the night was the corn and goat cheese tamales. The tangy goat cheese was fantastic with the corn tamale. When eaten with the salsa verde, there was a nice mix of creamy goat cheese with the heat from the peppers. A highly recommended dish.

beef short rib tamales, chipotle chiles, corn husk

We also ordered the beef short rib tamales that left a minimal impression. It was spicy, but other than that the flavors were average. While they were familiar flavors, it was neither unique nor memorable. I'd just stick with the goat cheese tamales.

shredded Creekstone beef short rib sopes, roasted tomato chile sauce

Next, we have the sopes. I started with the beef short rib sope and unfortunately, this was another miss. The sope was too salty for me and there wasn't anything exciting about them.

Gleason Ranch pork belly sopes, black beans, salsa negra, sesame

The pork belly sopes fared much better. Even though the pork belly was a bit dry, the flavors were there. There was just enough heat from the black salsa to take away from the sweetness of the pork. Still, a little too salty for my taste.

bacon tomato quesos fundido, serrano chile, cilantro, tequila

Queso fundido in English means "melted cheese" and can have varying accompaniments depending on what you like. In this case, we opted for the bacon and tomato queso fundido. I mean, who doesn't love bacon and cheese? The bacon, tomato and cheese come together in a magical arrangement of salty and sweet and when spread on a tortilla, you know you're going to have a fundido time (haha.. I couldn't resist!).

spicy catfish tacos, guacamole, beans, served with housemade tortillas

The heat from the catfish was nice, but I found the catfish to be dry. But, when eaten with the tortilla, salsa, guacamole and beans, it was a very tasty bite. The refried beans alone were fantastic and is what really finally won me over with this dish.

pollo con chile poblano cream

Now, moving onto the entress, we started off with the chicken. The meat was tough and a bit dry, which is a shame because the chile poblano cream was fantastic. It was full of flavor from the chiles and not overly seasoned. I would probabaly order this again, half hoping that the chicken would be tender.

Tinga Poblana, braised gleason ranch pork shoulder & belly, homemade chorizo, roasted tomatoes, smoked chipotle, roasted potatoes, avocado, queso fresco

The pork belly was a bit tough but flavor-wise, delicious. I really enjoyed the creamy avocado on top to balance out the saltiness from the chorizo and chipotle. The dish seemed too heavy for me, but it could also have been that it was my 9th course or so. Whew... Did I mention I was stuffed by this point?

Pescado Zarandeado, wood-grilled silver creek striped bass basted with achiote & red chile, three salsas, veracruz-style white rice with sweet plantains, arugula salad

Out of all the entrees, I would have to say this one was my favorite. The fish was moist (finally) and flaky - delicious. After you squeeze the lime all over the fish, the flavors are heightened by the acid. I also loved that this dish was accompanied by rice and arugula.

Carne Asada Brava, green chile-marinated creekstone natural ribeye, cooked over the coals, roasted salsa huevona, sweet corn tamales, grilled knob onions

Our final savory course of the night was the ribeye marinated in green chiles. The meat was nicely seasoned and cooked medium rare just the way I like it. And you can guess my excitement to see the tamales as a side dish. I could barely fit in a couple bites of the steak, but I sure had enough room for the tamales. 

Veracruz-Style Buñuelos, salted caramel ice cream, warm Kahlúa chocolate sauce

Even though my dining companions and I were uncomfortably full by this point, we couldn't say no to at least one dessert. Our waitress recommended the bunuelos, which are Spanish style fritters. Accompanied with one of my favorite ice cream flavors, salted caramel, and a chocolate sauce, these are a must-get item off the dessert menu. But, the wonderful cinnamon flavor of the fritters alone should have you sold.

I honestly cannot say that I am huge fan of Red-O. While there were some great dishes (corn tamales, duck taquitos), there were more dishes that I felt to be just average. While I enjoyed the flavors in the sauces and marinades even when it was too salty, there were quite a few times when the meat was too dry or tough. I believe execution was strongly lacking in many of the dishes.

Would I come back? Probably, but next time I'll be sure to stick to my favorites and have an extra glass of water handy.

After we finished our meal, my friend and I visited the ladies room and ran into Julianne Hough of Dancing with the Stars. It turns out she was dining at Red-O with her new man, Ryan Seacrest. While we waiting for our car at the valet stand, the paparazzi were waiting their money shot of the new couple. One of my dining companions commented how she used to do exactly this when she was an intern for US Weekly. A nice trip down memory lane.

kaya toast

We headed to Street by Susan Feniger to meet up with some of our other colleagues and possibly talk to Chef Susan Feniger about participating in PbP's Annual Tasting Benefit. While the majority of us were full, one of my colleagues ordered Chef Susan's infamous Kaya Toast - the dish that got her eliminated from Top Chef Masters. Curious about the most popular dish on the menu, I had a bite and was in heaven! This sandwich was simple, yet so satisfying. It was sweet and savory. It was delicious. I loved it for what it was - simple street food done really well.

While there were no paparazzi at Street, we did get to speak to Chef Susan, who is a celebrity in my eyes. Unfortunately, she could not commit to this year's event due to prior events with other non profit organizations. But she did express immense interest in participating next year so, please keep an eye out for that!





Red-O
8155 Melrose Ave.
Los Angeles, CA 90048

(323) 655-5009 

http://www.redorestaurant.com/

Street by Susan Feniger

742 N. Highland Ave.

Los Angeles, CA 90036

(323) 203-0500

http://www.eatstreet.com/