Girls on Food

DTLA

GOF Interview With La Feria de los Moles Co-Founder Lourdes Juarez

On Saturday, October 7th 2018, the 11th annual La Feria de los Moles will commence at Grand Park in DTLA. This free event is an LA classic celebrating all things mole, offering live music and mole preparation workshops. Favorite local vendors including Rinconcito Poblano, Carniceria La Flama and Zapotec Cafe will be selling their dishes starting at $10 per plate. One new addition for fans of this event is a “Passage Through the Eras of Mole” an exhibit that will detail the development of mole ingredients during “pre-Hispanic” era and the creation of mole and it’s evolution into specific dishes based on environmental region during “post conquest” era.

La Feria de los Moles Co-founder Lourdes Juarez, who grew up in South Central LA, has a serious excitement for sharing this iconic Oaxacan dish with others. Growing up, Lourdes and learned how to make Mole Poblano, Green and Red Pepian from her mother and these experiences awoken that passion in her. I recently spoke with Lourdes about this event and her mole endeavors- check out my interview with her below!

Lourdes Juarez

GOF: Do you have a standard mole recipe that you always cook for events or do you like to mix it up? LJ: My Mole recipe is fairly standard now, but it must have been more unique before. I feel this way because I recall my mother saying “if your grandmother was alive, oh no, I would be in trouble.” See the thing is that it is very hard to get Ingredients common to Mexico. It is often one or two ingredients, a small variation, that becomes the essence of each family’s recipe.

GOF: How did you start up La Feria de los Moles?
LJ: My husband (co-founder Pedro Ramos) one day said “I want to honor my grand-mother.” Of course she too had a special Mole recipe and I recall that moment because he tells me he saw my face shine like a light bulb in my head was shining through my eyes and skin. The dots all connected with memories of his mother’s Mole, and of course with my parents each coming from Oaxaca and Puebla would tease each other about growing up with the best Mole. The difficulty at first was getting the Moles and the chefs to come from those Mexican states. It was kind of hard to find it on menus here. Now everyone from the smallest to the grandest restaurants have Mole on the menu. If Angelenos still can’t find a Mole they love, they should make plans each year to taste different Moles at La Feria de Los Moles.

GOF: Can you tell me about the process of getting Mole sauce it’s own national holiday in Mexico?
LJ: Oh my gosh. First we had to submit an official request. Then we wait for majority approval. It is a long extensive writing process. It’s like submitting a scientific study on Mole with research and findings, etc. Its very difficult but not impossible, we are indeed excited.

GOF: Can you tell me your top 3 spots for Mole dishes in LA?
LJ: Sorry, but no, not really. That’s just too difficult a question for me because some places just use about 6 ingredients in their Mole while others are far more extravagant with over 40 ingredients and I completely appreciate any and all Moles. If someone loves, cares, and respects the history of Mexican cuisine enough to place Mole on the menu I’m going to be a fan. So I’m just going to take the easy way out of that question and say come down to La Feria de los Moles and find your own favorite.

GOF: Have you ever tried to add something different to Mole, and did that work out?
LJ: Yes, I have always been very interested in exploring and experimenting with different ingredient options. One day I tried honey instead of homemade chocolate, and my mother stop talking to me for over two months! In my family that’s like an eternity and every family member knew I must have done something horrible and when they found out what I did they agreed with my punishment. My lesson learned was go ahead and experiment around the edges, but never mess with the core of our Mole recipe!

GOF: What does mole represent to you?
LJ: Mole represents my roots. The flavor always takes me back to my childhood, which goes back four generations. In my opinion Mole is the epitome of family. Mole brings families together, large and small. When Mole is being served everyone comes over. The table is full, everyone is happy, it’s just the best.

For more information on La Feria de los Moles, click here.

GOF Interview: Chef Ria Barbosa Of PCP DTLA

ROW DTLA, what was once known as the LA Terminal Market, is an industrial oasis in the heart of downtown Los Angeles, packed with contemporary retail and dining spots. Among them is one of the latest additions, Paramount Coffee Project, a Sydney-based coffee shop.

PCP DTLA
777 E 7th St, Los Angeles, CA 90021
https://pcpdtla.com/

This giant location offers the option to grab beverages to go, space for laptop work and a full dining experience. The modern design, with color-pops of gold and bits of street art, PCP fits in perfectly with ROW DTLA.

Chef Ria Barbosa (Sqirl and Go Get Em Tiger) created both Paramount Coffee Project locations (Fairfax and The Row DTLA) breakfast and lunch menus. The menus merge comfort, seasonal, local and cuisine from Ria’s Filipino upbringing all together.

Pork Collar Sandwich – With Brie & Stonefruit on Baguette

I had a moment to sit with Ria to discuss creating recipes, childhood memories and the LA scene.

Me and Ria

GOF: Since Paramount Coffee Project first opened in Sydney, have you spent time in Australia? Did any items from the land-down-under inspire your menu?

RB: I actually have not been to Australia but I’m familiar with Vegemite! I’ve been introduced to a few native ingredients such as wattle seed and saltbush. They’re pretty amazing. I’ve also been introduced to the sausage roll which I’ve already hybridized with a Filipino lumpia filling that’s on the menu.

Sausage Roll

GOF: Have there been any cultural differences working with Australians?

RB: There’s a lot of pronunciations that we jab each other about such as herbs they pronounce the h, they pronounce tomatoes as to‐mah‐toes, and the like. We have a lot of fun talking about food stories.

I’m originally from the Philippines and the food there is still somewhat new to them so it’s nice to be able to introduce it to them and have them taste it. Because they’re so close to Asia there is already a familiarity with Asian influence so it’s nice to vibe and bounce ideas off of each other. I also love to hear about what Asian influenced foods they grew up eating.

GOF: What is the recipe creation process like for you?

RB: Often times it’s a food memory I’d like to recreate, or something we’ve tasted or heard about that influences what direction we want to take the original towards. How true to origin we’d like to stay closer to or how conceptual we want to take it. It all depends on how our diners receive it of course. For the most part, we’re approaching food from a very familiar and comforting stance but taken up a notch or two. We’re not trying to reinvent the wheel.

Corn Fritter – With Peach Pico De Gallo, Fried Egg, Watercress and Creme Fraiche

GOF: What is your favorite childhood meal and have you ever recreated it on one of your menus?

RB: Summers growing up in California meant weekends in Redondo and my parents would take my siblings and I to eat crab by the pier. I was about 9 or 10 and learned how to pick dungeness crab by myself. We’d order a crab each along with a bunch of lemon and steamed rice. I would clean the whole crab myself, storing the picked meat in the shell of the crab, mixing it with the mustard (guts) and fresh lemon juice and eating it over steamed rice. It was a revelation and a very powerful food memory. It was possibly the first time I learned to balance fat and acid. I recreated it while I was the Chef at Sqirl and it actually made it into the cookbook! It was of course, jazzed up a bit. It impressed Antoinette Bruno of Star Chefs who had the dish while they were in town.

GOF: What’s one kitchen tool you think deserves more love?

RB: The humble mortar and pestle. Sure the Robot Coupe or the Vitamix can give you super smooth and delicious things but there’s something about the rustic nature of the mortar and pestle and the texture it lends to whatever you’re making in it.

GOF: Is there one food item on Instagram you’d like to see less of?

RB: I’m going to say it… Avocado toast!

GOF: Favorite LA high end spot and favorite lower end spot?

RB: These are always tough as it always changes, but off the top of my head, current high end would have to be Rustic Canyon. I’m such a fan of Chef Jeremy Fox and crew’s skills. And favorite lower end spot…I’ve been eating a lot of Mariscos Jalisco lately, it’s so good!

GOF: What is your favorite shop at The Row?

RB: Can there be a tie for first? I’ve really been loving the convenience and the selection at Flask and Field for post work activities and I found the tool box of my dreams at High Tide.

GOF: One item on the menu you’re the most proud of?

RB: They’re all kind of like my kids ‐‐ I’m very proud of all of them. But if I had to choose one, it would be the Eggs & Ham. It’s very simple in nature but the wet brining process and getting it to where it is took about two and a half months. It was still a work in progress when we opened and it was good, but there is always a chance to make things better in my opinion. The same goes for everything else on the menu. I’m always thinking of ways to push it and make it better.

Eggs & Ham – With Baguette House Cured Ham & Spicy Sunny Eggs

The quality of ingredients stood out in the Sausage Roll – the roll comes with a small but powerful side of fresh tarragon, parsley, dill and chevril adding a lightness to the meaty and flaky pastry.

If I had to choose, my top 2 favorite dishes were the Corn Fritter – the peach pico de gallo was beautiful and the onions are sweeter, less overwhelming than traditional pico de gallo and the Eggs & Ham – I can see why this is one of Ria’s proudest dishes, cause when you can take something familiar but elevate it with your own personal spin, it’s really something special. The addition of Bub & Grandma’s baguette is also excellent for dipping into the egg and hot sauce.

Dutch Baby – with seasonal fruit (plum) and creme fraiche

Thank you to Prismatics for arranging this interview. Although this tasting was comped by PCP DTLA, all thoughts and opinions expressed are my own. 

My Top 10 Favorite Bites From Stu And The Kids 2018

The fifth annual Stu and the Kids fundraiser showcased some of the best Thailand-inspired bites by over 25 LA restaurants. Held annually, by Stu and the Kids founder Chef Stuart Skversky and Redbird’s Neal and Amy Fraser at Vibiana, this event brings an incredible turnout of food and beverage vendors as well as epicurean guests to help raise funds for the organization.

Stu and the Kids provides scholarships for poor and orphaned Hill Tribe children for continuing their education in Chiang Mai, Thailand. This one fundraiser raised over $106,500 throughout the whole day.

Myself and guest Sara Mayer-Fried

I’m a tough critic on food events and this one did not disappoint!

What makes Stu and the Kids better than most?

  • If you weren’t able to bid on high ticket items, there was also a vending machine for guests to donate what they can (brilliant idea and I hope more fundraisers take note).
  • None of the food/beverage vendors ran out of food and drinks (to my knowledge- and I was there all day)
  • Putt putt golf! The Tourism Authority of Thailand was there and supplied putt putt for prizes. Not to brag, but I got a hole in one my first try!
  • This event is on a hot summer day, Vibiana, a cathedral turned event space, stays cool inside. There was also plenty of shade for the outdoor portion.
Coconut Tapioca by Patina Catering

My top 10 favorite eats from the event are below!

Chef Jet Tila – Grilled Pork Neck with Sticky Rice

Same Same Thai –  Papaya Salad

Tender Greens – Chicken Wings

République – Grilled Shrimp With Thai Curry 

Chichen Itza – Red Curry Mussels

Patina Catering – Ahi Tuna

Redbird – Local Calamari

Ayara Thai – Northern Pork Curry 

Chef Jason Fullilove from Barbara Jean – Thai Fried Pork Belly

Herb + Orchard – Strawberry Thai Basil Rambutan Infused Water Pop

Please follow @stuandthekids on Instagram to keep up with next year’s event!

Los Angeles Mom-To-Be: Julianne’s Top Pregnancy Picks

I’m officially 39 weeks down and I’m ready to pop!

Prepping for the birth of my first baby (it’s a girl!) was already pretty stressful but I wanted to share some of my discoveries that made my LA pregnancy relatively smooth.

BEST BABY PREP AND EDUCATION

Even after I read What to Expect While You’re Expecting, I still felt so overwhelmed about my upcoming birthing process. Like many others, I tend to learn better by having a teacher go through everything with me. I won’t mention the name of my health insurance provider, but after taking one of their complimentary workshops, which consisted of watching a dated promotional video with a nurse who just seemed “over it,” I decided I needed to find something more welcoming.

Photo by Morgan Pansing

I heard about Loom, a childbirth education center, from a friend of mine, who even after her childbirth still takes development classes there. After touring the minimalist (but still warm and welcoming) center in the Mid-Wilshire part of LA, I instantly felt so much more comfortable here.

I have taken both the Prepped and Accelerated classes and the Infant Feeding Basics class. What I like about these classes is that the instructors teach in a way that’s approachable, there’s no such thing as a “stupid question” and you’re encouraged to share what you’re going through. The sharing is is building the growing parent community there.

From taking these classes I feel like a huge weight has been lifted off my shoulders, and I’m so much more prepped for the big push!

Use promo code GOFXLOOM10 to deduct 10% from the cost of any class or service, valid until 5/16/18

BEST ONLINE MATERNITY SAVE AND SPLURGE 

Ingrid & Isabel, my favorite maternity clothing, has 2 different lines available. The line that I would consider a “splurge” is available at select boutiques (like Mom’s The Word, in the Beverly Grove area) and the “less expensive” but still super stylish line is available at Target. I stocked up on items from both and had plenty of chic but comfortable options.

My favorite items are in the image above
Cozy Wrap
Active Legging with Crossover Panel

BEST BABY SHOWER LOCATION

So here’s the thing—I did not plan my baby shower—it was a total surprise! I don’t have much to compare baby shower locations to, but I can note that this beats any baby shower at a house. This surprise party planned was by my mom, my best friend Marcie and #plusonebae and they nailed it with the location at The Culver Hotel. I’m a regular here, so I was stunned that they were able to keep it so secretive!

The party was held in The Studio, a part of the Parisian Room, which is elegant and perfect for a smaller gathering. The food and beverages were served buffet style with bottomless mimosas for everyone (except me!). The brunch service was prompt and attentive, and our server was kind enough to take many pictures of the whole gang together without

BEST FOOD DELIVERY SERVICE 

I decided to test out a couple of delivery box services and my favorite so far has been one of the leading services, Blue Apron. Meal prep boxes are great for busy weeknight meals, especially when it’s just me at home cooking for one. It’s also a great way to shake up your cooking routine, cause as much as I love being in the kitchen, I suffered from “pregnancy brain” during all of this! I just wanted to pick something up and eat it rather have to come up with a menu—but with Blue Apron, that’s taken care of for you!

Whole Grain Pasta & Beef Bolognese with Romaine Salad (relax, that’s just juice to the left)

My favorite meal that I cooked from this box was the Whole Grain Pasta and Beef Bolognese. The serving size says 2, but it was much more ample than that.

I realized from testing Blue Apron during pregnancy that my husband and I will be using this delivery system when I’m nursing, cause I’m positive I will need a break from coming up with my own recipes!

 Blue Apron- Get $40 Off Your First 2 Boxes!

BEST SWEET TOOTH CURBER

I picked up my first batch of Bare Snacks at my local Target and fell in love with all the different flavors! These treats are oven-baked when the fruits are at their ripest, bringing out the best flavors. They’re also non-gmo and B-corp certified. My favorite fruit chips were the Chocolate Coconut Chips, made with unsweetened coco powder and sweetened with coconut nectar. The Granny Smith Apple Chips were also tart perfection.

BEST ITEM I HAD NO CLUE I NEEDED

I learned (from my Prepped and Accelerated class at Loom) that it helps during labor to utilize a balance ball. Upon a run to T.J. Maxx, I got lucky and found a Gaiam Balance Ball Chair and I’ve been straightening my core and pelvic floor while running Girls on Food during the day.

Image via Amazon

It’s very easy to start slouching during pregnancy, since you’re carrying so much more weight than usual and I would say that this helped prevent my posture from getting too slouchy. I also didn’t struggle with my back as much as other moms have complained to me about.

BEST FACE OIL

I wish I could give my baby girl the credit for my glow, but I should actually credit Josie Maran’s Argan Moonstone Drops Makeup Priming and Highlighting Oil. I started using face oils when I noticed my usually dewy skin was getting a bit dry (common in pregnancy).

Image via Sephora

Not only is the lemongrass fragrance lightweight and doesn’t clash with my other perfumes, the holographic glow didn’t break me out at all! My skin texture has improved a lot since I started using this oil, and I plan to continue use after pregnancy.

BEST “SOFT COCKTAILS”

Peter Piper

First off, major props to Nomad Hotel for not calling them “mocktails”! LA’s latest renovated historical landmark (love the art deco) has a fantastic array of soft cocktails in addition to their fantastic bites. There are 6 different soft cocktail options and my favorite was the Peter Piper, with pineapple, lime, black pepper, passionfruit and white balsamic vinegar. It was everything I’d imagine a pregnancy craving cocktail would be, due to the tartness of it. So if you have a mom-to-be in your life, you must take her here!

 Be sure to follow Girls on Food on Instagram @girlsonfoodblog

Dinner in DTLA: The Mighty

The intersection of 2nd and Main in Downtown Los Angeles is becoming quite the foodie stretch with The Edison, Badmaash, Redbird and now, The Mighty.

From the moment you walk in, it’s tough to not acknowledge that owners Quinn and Karen Hatfield (Odys + Penelope, The Sycamore Kitchen) have one of the most Instagram-able restaurants in LA. The tiles are so cute, it’s impossible to keep your phone down when you’re here, but I had to focus on the food and stop taking pictures of my feet…eventually.

I have this thing with floors…

(more…)

Renzell: The Perfect App For Fine Dining Lovers

The world of foodie apps is like the wild west right now. Developers are striving to become the next big thing, but few apps offer anything unique to stand out from just being a local restaurant directory. I thought I had seen it all with these apps, until GOF blogger Marcie told me to check out an app called Renzell and it has since become my go-to restaurant directory app.

Cocktail from Redbird in LA, a restaurant you can survey on Renzell

Why Renzell?

It’s for those with impeccable taste –  What separates Renzell out from the other apps is a restaurant directory that is specifically hand-picked by Renzell staff of fine dining establishments in major metropolitan cities. This app isn’t here to help you find a new coffee shop, it’s to help you find the perfect special occasion spot. Think Marea in NYC, Redbird in LA and Alinea in Chicago.

Be undercover –  Members can rate restaurants anonymously through their surveys, which are scored based off overall numbers, no long write-ups required. Their surveys are broken down into categories like ambiance, service, food and cocktails. What I love about this so much is that it’s not public what scores users gave, so I can quietly and candidly score spots. See full list of restaurants here.

Prove it – There is also more accountability in the scores than other review apps. Members are encouraged to show proof of dining by providing a receipt from their visit. This makes me feel better when I read the scores, cause it’s lessening the likelihood of fake reviews.

Get rewarded! – The more you survey and/or provide proof of receipt, the more goodies you can get! Recent rewards include Starbucks gift cards, SoulCycle classes, a month of free Spotify premium and so much more.

With membership benefits, secure anonymity and consistent app functionality, I will consider myself a “lifer” Renzell member.

  • Featured image – Strozzapreti from Marea in New York, a restaurant you can survey on Renzell

James Beard Foundation Presents Taste America: Los Angeles Dinner 2017

On Friday, October 6th, 2017, Vibiana, the former 19th century Cathedral turned prominent event space in Downtown Los Angeles, was taken over by the national non-profit culinary arts organization, the James Beard Foundation and the best in the LA culinary scene. Taste America, the foundation’s 5th annual ten-city touring event, celebrated prolific stars of the food scene.

(more…)

Join Julianne at The James Beard Foundation’s Fifth Annual Taste America!

 * Image – Avocado Tartine from Redbird
Calling all LA food-lovers! On Friday, Oct. 6, 2017, the James Beard Foundation will touch down on the West Coast for the Fifth Annual Taste America, the Foundation’s culinary tour through some of the country’s most exciting food cities. The festivities will begin at Vibiana and will celebrate Los Angeles’ food culture with esteemed local chefs and one national all-star, Barbara Lynch of Boston’s Gruppo, who will create a multi-course collaborative dinner with fellow James Beard Award winner Michael Cimarusti of Providence and Connie and Ted’s in Los Angeles, pastry chef Shannon Swindle of Craft Los Angeles, and host chef Neal Fraser of Redbird in Los Angeles.

But before getting seated for dinner, guests will snack on an amazing lineup of bites from some of the finest local chefs, including Amanda Chapman and Johnny Ray Zone of Howlin Ray’s in Los Angeles, Evan Funke of Felix in Venice, Justin Hilbert of Maude in Beverly Hills, Sara Kramer of Kismet in Los Angeles, and David Schlosser of Shibumiin Los Angeles.

This event will celebrate LA’s culinary arts scene and raise money for the James Beard Foundation’s Taste America Scholarship Fund during a silent auction and an exciting live auction.

Want to get dapper and celebrate with us? Tickets are still on sale here.

Weekly Wanderlust 8/4/17: Get $5 off Thrillist’s Taco Knockout Event in LA, Manresa Bread in Los Gatos, CA, Renegade Chocolate in Uxbridge, Ontario and Happy Hour at answer. in Nashville

Every Friday here at Girls on Food, we bring you Weekly Wanderlust, featuring the best our in cities, recipes, videos and advanced notice on events we’ll be appearing at.

TinTin here:

Thrillist’s 5th annual Taco Knockout is Saturday, August 12th, 1 PM – 4 PM at Lot 613, 613 Imperial Street, Los Angeles, CA.

This event is going to be packed with the most popular tacos SoCal has to offer, including Aqui Es Texcoco, Lola’s Mexican Cuisine, La Carmencita Restaurant and many more. There will also be chilled cervezas from Estrella Jalisco and a live DJ set from Electric Taco.

South Bay favorite The Standing Room will be serving an original creation, Tako Poke Tacos, which we’re the most excited for. We predict this taco—a blue corn tortilla topped with smoked octopus, tobiko, ikura and chives—will be the most innovative bite there.

General admission per person is $35, but if you use the discount code THRILLISTVIP at check out, you get $5 off. Just a little gift from Girls on Food. #yourewelcome

Traditionally this event takes place in NYC but it’s about time Thrillist brought it to LA! Not trying to start a Tupac vs Biggie feud here, but SoCal really is the home of the best Mexican street food in the U.S. 

For out-of-towners, I will be live on our Instagram stories feed providing you with footage of the event. But if you’re in LA and at the event, be sure to say hi!

For more info and to purchase tickets, check out:

http://events.thrillist.com/tacoknockout2017

(more…)

AltaMed East LA Meets Napa & La Rioja + OC Meets Napa & Mexico

After much debate and consideration I was able to narrow down the awesome (pescatarian friendly) bites and beverages from AltaMed’s East LA Meets Napa & La Rioja as well as OC Meets Napa & Mexico. The events were incredible fundraisers with proceeds supporting health care for uninsured patients (from AltaMed). I couldn’t believe how huge the event was and was happily jumping from one table to the next in my attempts to try everything.

My Favorite Food Picks!

(more…)

Pacific Dining Car: LA’s Only 24/7 Fine-Dining Restaurant Since 1921 Offers New Specials

Since 1921, Pacific Dining Car, Los Angeles’ only 24-hour fine dining establishment (7 days a week) has been serving their loyal customers the best in steakhouse cuisine. Now on their fourth generation of family-ownership, and spearheaded by Chef Mark Kalenderian, PDC is breathing some new life into their menu, while maintaining all the favorites.

 

Pacific Dining Car
1310 W. 6th Street, Los Angeles, CA 90017
http://pacificdiningcar.com
* Santa Monica location: 2700 Wilshire Blvd, Santa Monica, CA 90403

You may remember seeing PCD in many films and TV shows. Most notably, the 2001film Training Day. Denzel Washington’s character, Alonzo, tells Ethan Hawke’s Jake “Get yourself a Baseball Steak.”

Yes, cinephiles, the Baseball Steak is currently on the menu, you can dine like Denzel.

The second I stepped into this spacious, wood-paneled dining car, I felt like I had stepped into the pages of a vintage Los Angeles-based pulp novel. The lighting is dim, the seating is plush and the décor is old school- my kind of place.

The Astor Room
Main Lobster Tail with a side of Creamed Spinach

There are 6 different rooms at PDC to dine in, I was arranged to taste their new specials in the Astor Room. I was immediately struck by the elegance of this room; everything from the velvet chairs, white linens, fine china and Wallace silverware. I felt a little guilty for not rocking one of my Unique Vintage dresses to dine but the maitre d’ didn’t flinch at my appearance.

Although this is a fine-dining, the dress code is flexible. All walks of life are welcome to dine at PDC- you could be Joe Schmoe and you’ll receive the same high-class treatment as Johnny Depp.

(more…)

LASA Takes Over Unit 120 in Chinatown, Los Angeles, CA

When it comes to the LA food scene, pop-ups are how many of the most innovative chefs have brought their unique cuisine to the public. Many of the most successful new restaurants can trace their origins to this style of experimental restaurant development.

LASA is the most recent Los Angeles pop-up success story.

LASA
727 Broadway Ave. Unit 120, Los Angeles, CA 90012
http://www.lasa-la.com

(more…)