Girls on Food

Julianne

Actress and Founder of Girls on Food: I was born and raised in the suburbs of Sacramento, California. I grew up a typical “McDonald’s kid”. I was very picky about what I ate and refused to try new foods. No fun, I know. My Mom started taking me on trips to Europe when I was a teenager and that’s when my palate for finer foods began to develop. Some of my most memorable favorite meals include Veal Bolognese in Rome, Gyros in Athens, Paella in Lisbon and Duck L’Orange in Paris. While this helped me grow out of a fast food phase, I still eat out quite a bit. I know I should be at home cooking, but I love dining out. I started working in restaurants in various front of the house positions at age 15. Since my start, I’ve worked in every casual restaurant setting you can think of: a teriyaki stand, brewery, sushi nightclub, trendy Mexican, family-style Italian, American diner, pizza parlor and even a BLT themed food truck. I can't help but notice that many of the LA food bloggers don't have any sort of background working in a restaurant. A lot of my perspective on food and dining out comes from my years of experience in the biz. Since starting this blog, I have shot appearances on a couple of cooking competition shows as a taster (including MasterChef Junior and another upcoming show). We have also started producing a Youtube Channel. IMDb page here: https://www.imdb.com/name/nm2023647/ For this site I contribute content from all over Los Angeles (and the world) to showcase my favorite fine-dining spots, steakhouses, exclusive supper clubs, Hollywood nightlife and our very own #GOFx events, which I plan and coordinate.

4 BBQ Tips That Will Make Your Food Taste Great!

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There aren’t many people out there who can say no to a good BBQ. From encouraging group hangouts to filling your plates with delicious, smoky food, BBQs are a great way to celebrate warm weather; something everyone tends to agree on. Sites like BroBBQ, which specialize in BBQ equipment, techniques and technology, all agree and recognize that a good BBQ requires nuance, taste and culture to uphold.

There are many tips and tricks out there to ensure that your BBQ goes amazingly. But, when it comes down to it, the art of the successful BBQ lies in the quality of the food. So, here are some tips to ensure that, at your next BBQ, you can make sure that your food tastes great.

1.     Grill but don’t overdo it.

There’s a science behind delicious food; especially when said food is grilled to perfection. When grilled, the flavor of food is deepened. Meat becomes more savory, enhancing the saltiness of the natural flavors; vegetables become caramelized and sweet, enriching the natural tastes. 

But the main satisfaction from grilling food stems from smell. So, you know when you’re grilling correct when the scents which reach you make you positively salivate! The connection between scent and taste is so important- it accentuates the experience of eating. 

Make sure you don’t over-grill, rendering the scent of your food as burnt like charcoal. Use your senses and play it safe, if you have to! 

2.     Add spices to your meat

Adding flavor and spices to your meat before you cook it is an ideal way to make your food go from 0 to 100. A nice, smoky marinade can really make your BBQ pop. 

A fool-proof method for marinating your meat is foresight. Make sure that, two to three hours before grilling, you take your meat of choice and baste it in whatever seasoning you desire. Try any of these for great flavor:

  • Simple salt
  • Chili
  • Paprika and cayenne mixture
  • Garlic
  • Chili powder
  • Rosemary
  • Pepper
  • Classic BBQ sauce

Whatever marinade you choose doesn’t matter, but don’t compromise on the process. Keep your marinated meat in a nice plastic sandwich bag and let it sit for those few hours. 

3.     The sides you choose are important

Never compromise on your sides- they’re just as important as the meat! 

  • Corn on the cob
  • Coleslaw
  • Salad with a nice lemon or caesar dressing
  • Mac n Cheese
  • Greens

Whatever sides you choose, make sure you select with care. Always assess the quality of ingredients! Usually, a nice full-fat coleslaw complements the smokiness of your meat a lot better than the thinner, lower-fat kind. 

And remember: if you’re doing burgers, give your mayonnaise an extra kick by mixing it with some chili, ketchup and paprika to give it that extra kick.

Don’t forget to pay attention to your grilling techniques when grilling corn or vegetables; your sides are just as important as your meat and require the same amount of care and consistency. 

4.     Get your heat right

This seems obvious, but it’s an important point to note: make sure that the heat of your BBQ is just right, so you can grill without over or under-doing it in the amount of time you have.

Grilling over hot coals is key to ensure you have an overall grill over the surface area of your food. So, don’t grill over a direct flame!

Overall, the key to good BBQ is preparation beforehand. This will ensure that you get the best flavors out of your food. It will also ensure that you can relax, take it easy and enjoy yourself on the actual day, Have fun!

#girlsonfood Insta-Interview With @waystomyheart

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Our hashtag #girlsonfood has over 15K uses on Instagram!

I have been looking through all the images and saw that there were so many bloggers/photographers/influencers that I wanted to get to know a little better. So, I created this column, where I interview the folks behind some of most the interesting pages. Many of the people that I will interview have exceptional Instagram followings that are making me a tad jealous!

Through the uses of our hashtag, I found Laura Doerr of @waystomyheart, a Minnesota-based food blogger who’s serving up some delish bites out of her own kitchen.

Picture courtesy of @waystomyheart
  • What is the recipe creation process like for you?
    • I get a lot of inspiration from dining out in restaurants and watching a lot of cooking shows! If I love something I order at a restaurant I make a note of what I think the ingredients are and try and recreate it at home. I have a growing list, or you could say an electronic notepad of recipe or meal ideas that randomly come to mind. I always try and make a quick note when things come to mind before I forget! The creation process for me is really trial and error, which is kind of how my blog started. I would always be posting on social media, a dish that I created for dinner, and friends and family would ask for the recipe…well my response would be I don’t have one! So I would attempt to just tell them what was in it until I actually started writing down measurements and creating recipes. I am all about just trying different seasonings, tasting, and then adjusting until I love it!
  • What was your favorite childhood meal that your mom would make?
    • Having a favorite of anything is so hard for me! I would have to say anything “hotdish” related. I was born and raised in Minnesota so any kind of chicken and rice, tator-tot hotdish, or pasta casserole was always my favorite. Anything comfort-food related! Oh…and meatloaf…LOVE a good meatloaf.
Picture courtesy of @waystomyheart
  • Can you tell me one kitchen tool you think is underrated and deserves more love?
    • I absolutely love my garlic press! It’s quick and easy, and I just love the semi-mashed juicy garlic you get from it vs. knife minced garlic. It’s probably my most used tool aside from the trusty cutting board and knife!
  • Do you create recipes with your Instagram audience in mind, or is it all based around what you want out there? 
    • I cook what I love to eat. I try and create a wide variety of foods to appeal to a wide audience, but that is also how I like to eat, variety! I certainly can’t eat pasta every day (although I wish I could) so I try and balance comfort foods with healthy options just as often. I also try and make detailed recipe notes within my recipes for alternative ingredients to adapt to various tastes. A lot of my meals use interchangeable ingredients in order to use up different veggies and proteins that you have on hand.
  • Is there one food item on Instagram you’d like to see less of?
    • No, bring on all the good eats! Avocado toast will never get old, yum!
  • How active are you in the Twin Cities foodie community? Are there meet ups or do you tend to shy away from the scene?
    • I’d consider myself a Twin Cities foodie. Dining out and trying new restaurants is a passion and hobby, just as much as cooking. I am often a go-to person for friends, family, and co-workers when someone is looking for a great recommendation. I’ve been taking food pictures since maybe middle school. I have old school scrapbooks of food pictures from various travels, I like to consider it my original Instagram account. I’ve gotten a little more involved over the last year, and have met a great bunch of other local Twin Cities food bloggers. I am actually quite shy when meeting new people so attending various events is sometimes out of my comfort zone. I’m always VERY glad that I attended after the fact though. I wouldn’t have met any of the other local foodies had I not pushed myself…to go by myself…to some of these events. Friday night date night is our (me and my husband Erik) weekly tradition, and try to visit new restaurants as much as possible, although its so hard not to go back to old favorites!
  • When I think of Twin Cities, I think of the Juicy Lucy, have you ever attempted to recreate it?  
    • Of course! I don’t have a burger version on the blog…however I did turn a version of my meatloaf into Juicy Lucy style mini-meatloaf muffins, yum!
  • You’ve mentioned you cook a lot for husband, which I think is very sweet (I could be better about that myself!) Is he a picky eater?  
    • I would actually consider my husband Erik to be one of the least picky eaters when it comes to my cooking. He is always willing to eat ANYTHING I make, and he only recalls not caring for maybe one or two things…and neither of us can even remember what they were! The only thing I cannot get him on board with is brussels sprouts…like even really really good brussels sprouts…not deep fried…not with bacon…nothing! Although I give him credit for still trying them any time I make or order them just in case something has changed. He’s just not a seafood guy so that is one thing I do not cook often, but again he is always willing to try it! I absolutely love cooking for Erik and am grateful that he is not a picky eater, that would be challenging!
Picture courtesy of @waystomyheart

Be sure to follow @waystomyheart, @girlsonfoodblog and be sure to use that hashtag #girlsonfood to possibly be featured someday!

8 Popular Superfoods that You Might Want to Try

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An increasing number of people nowadays are becoming more health-conscious. One of the biggest ways we’ve been able to notice this as a society is through the food market’s options. Health food stores are popping up all around and are doing well, especially among vegetarian and vegan consumers. Various superfood crazes have developed as well. These are foods and supplements that are rich with essential nutrients, many of which are also really delicious. Read on to learn about 8 popular superfoods that you might want to try.

  • Turmeric

Turmeric is a popular spice that is native to Southeast Asia and is particularly prevalent in a lot of Indian cuisine, especially in curries. Turmeric is considered by many to be a superfood because of its anti-inflammatory properties. It also possesses antioxidant properties for fighting thing like cancer and other diseases.

  • Haritaki

Haritaki is another widespread superfood that people have been talking about. It comes from the terminalia chebula tree which, like turmeric, is found widely throughout Southeast Asia. The benefits of Haritaki have been utilized by those in Eastern medicine for hundreds of years. Haritaki is known to improve cognitive function, digestion, and more.

  • Hemp

Although hemp comes from a strain of the cannabis sativa plant, it does not contain the THC that you would find in marijuana. Hemp can be used for a variety of purposes, including textiles and food. Hemp seeds are a superfood. These seeds contain approximately 5 grams of protein and 2 grams of fiber per 2 tablespoons. When made into CBD oils, it can help with treating things like pain, anxiety and insomnia. Nowadays, you can buy CBD oil from places like cbdvillage.co.uk. Unlike marijuana, CBD is legal in most places due to the health benefits (though many believe that marijuana should be fully legal too) and you can even buy it over the counter in health food shops, though make sure that you read the Reviews you can find online thoroughly before partaking in any cannabinoid products. If this is something you’d like to try then it comes in a lot of different forms depending on what you are using it for. You can get it as oils & ingestables, or you can even buy CBD vaping products.

  • Matcha
Matcha!

You may have seen that the matcha trend has found its way into popular coffee establishments, such as Starbucks. Matcha is kind of like green tea in a powder form and can be added to foods and drinks for its unique taste and texture. It is also full of antioxidants that help fight things like heart disease and viruses.

  • Flax Seeds

One reason that flax seeds are a highly praised superfood is because they are easy to add to any dish, smoothie, baked item, and more. Flax seeds contain a lot of fiber, nutrients, and antioxidants. The seeds can also be used to create flaxseed oil. Flax has been thought to help lower your cholesterol.

  • Chia Seeds

Chia seeds are full of fiber so they do a great job of keeping you full and focused. Chia seeds can be consumed a lot of different ways. They go well in breakfast items like oats, smoothies, yogurt, and more. They absorb a lot of water so some people add them to drinks as well.

  • Acai
Acai

Acai berries are a type of berry that can be found throughout South America. They have become a common addition to many dishes like granola bowls, smoothies, and more. The number of fun recipes out there for this little berry continues to grow. Acai berries have been praised for their abundance of nutrients such as heart-healthy fats, fiber, and antioxidants.

  • Garlic

Many people are surprised when they hear that garlic is a superfood. Garlic contains many different nutrients and compounds, such as its various sulphur compounds. Garlic has been thought to help the immune system fight common sicknesses. Garlic has also been shown to help lower blood pressure and cholesterol levels.

Now that you have read about 8 common superfoods, go out and try them! You can be sure to find plenty of new recipes that feature some of these foods as key ingredients.

In addition to these popular superfoods, there are many other foods out there that are nutrient rich or have special health benefits that you can pair with these easy to blend superfoods.

Importing A Little La Dolce Vita Into My LA Life!

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This post was sponsored by the Italian Trade Agency as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own

A few weeks before my month-long trip to Italy, I learned I had una pagnotta nel forno (translation – a bun in the oven). I was over-the-moon on a personal level but on a self-centered level… how was I going to enjoy all the wine, non-pasteurized cheeses and cured meats Italy is known for? Since Italian wines (red, white and everything in between) happen to be my favorite out of the old world regions, this really hit me hard. With over 20 wine regions, Italy has so much diversity in grape varietals, so much history behind the wines. Plus, I find them to be more budget-friendly.

How could I really spend a month in Italy and not indulge in La Dolce Vita?

The answer: I just indulged differently. I savored every moment with my husband, soaked up all the culture surrounding me, feasted my eyes upon art, roamed historic stairways and devoured an endless supply of pasta.

Processed with VSCO with c3 preset

Although I felt a little left out during prosecco toasts, I took pictures of all the wine lists from restaurants we dined at, this way, I could catch up responsibly after my baby was born. I found many varietals on menus that I could purchase from my local wine shop. When I stopped breastfeeding, I decided to make up for lost time and see if I could emulate an Italian vacation through my wine tastings.

Even though I wasn’t sipping on the wines while I was in Italy, tasting them at home still reminds me of so many vacation memories. With the right bottle of wine, the type of a varietal can bring you right back to specific places: a glass of Sangiovese reminded me of twirling spaghetti carbonara with my fork in Rimini, a dry Pecorino took me to a beautiful wedding in a small Tuscan town called Pienza, and a Frizzante wine, meaning “effervescent,” transported me to the iconic Portofino harbor. My tastings at home really reminded me that you can actually taste the passion the winemakers add to every bottle. 

After tasting so many different varietals in my own osteria (ok, fine, my kitchen) I decided it could be fun to bring that sense of La Dolce Vita into my own life with California culture-inspired pairings.  

One of the most versatile Italian wines for pairing with LA-centric dishes is definitely Pinot Grigio. Sure, it’s often labeled quaffable by wine snobs, since there are many producers all over the world (in Italy, you’ll find this varietal in multiple regions, but it flourishes particularly in Trentino-Alto Adige.) My challenge to you is to hit up your local wine shop and invest in a DOC labeled Italian Pinot Grigio (usually over $15) for your next dinner party. I guarantee once they get hit with the light fruity and floral notes, you’ll be asked, “what bottle is that?” 

My favorite pairing so far is Pinot Grigio and ceviche. A good Pinot Grigio delivers a punchy acidity that works beautifully with the mix of tart, salt, and seafood flavors that a ceviche packs. A refreshing Pinot Grigio can work well with many other Latin dishes as well, especially items that have a lot of heat to them.

Bonus: if you’re making ceviche at home, try adding a splash of Pinot Grigio to the mixture for a little extra zest.  

Being more experimental with my wine tastings has expanded my foodie horizons. For more information on the Italian wine regions, check out Extraordinary Italian Wines. I encourage you to add a little #LaDolceVita to your meals as well but please, drink responsibly. 

Any upcoming Italian wine pairings you want me to taste? Let me know in the comments below! 

Yountville Live 2019 – Our Favorite Luxury Food, Wine And Music Weekend Returns

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Duck Confit by Bottega from Yountville Live 2017

Julianne here- I am so excited for the 5th annual Yountville Live, featuring world class food, wine and live music, that I will be driving up from LA to bring you coverage. This year, the ultimate getaway takes place March 14th – 17th, 2019 with events all over Napa Valley.

Image provided by Yountville Live

Many beloved Napa Valley wineries including Handwritten Wines, Jessup Cellars, Regusci Winery, AXR Napa Valley, Vineyard 29, Mersenne Wines, Whetstone Wine Cellars, Stewart Cellars, Robert Mondavi Winery, Y. Rousseau Wines, Azimuth Estate Wines, Anthem Winery, Peju Province, Trefethen, Harumph Wines, Hewitt/Provenance, Beringer and more will be providing wine tastings for attendees. The four day exclusive event will feature food by favorite Napa Valley restaurants including La Toque, Las Alcobas, Bounty Hunter, Angele, Tarla, Mustards, Zuzu, Basalt, Bistro Jeanty, Ottimo, Kollar Chocolates, Bottega and more. Confirmed culinary talent participating this year are author, chef, cyclist and philanthropist, Chris Cosentino, award-winning chef and restaurateur Timothy Hollingsworth and host of NBC’s Health + Happiness, Joy Bauer.

Chef Timothy Hollingsworth

Having attended the 2017 event myself, and scoping out GOF blogger Brianna‘s coverage of last year, I know how incredible this experience is, and every year keeps getting bigger and better. Also, very happy to see one of my favorite LA chefs, Timothy Hollingsworth, getting in on the fun, I’ve been to Otium more than a handful of times now.

From 2017 Yountville lIve at Brix Restaurant and Garden

Yountville Live is a 4-day event celebrating everything that shapes Napa Valley into the culture we know and love: wineries, exceptional cuisine, music, and art. I’ll be attending several of the tastings, concerts and cooking workshops and providing the live coverage on our Instagram, @girlsonfoodblog, so make you’re keeping up with our stories.

Ahi Tuna Poke from Celadon at Yountville Live 2018

Although the foodie in me is salivating over the chefs involved, the soft rock enthusiast is also thrilled for music and food pairings. Here are some of the key events for the Yountville Live VIP:

The Eight at Eight Dinners on Thursday, 3/14 are private dinners held at a select Napa Valley winery. Each dinner will be coursed out, feature a wine pairing and live music. I cannot wait to reveal which dinner I will be attending!

Master Class Experiences on Friday, 3/15 are one of my favorite parts of this event. Local chefs and restaurateurs teach attendees the tricks of trade with cooking classes at some of Yountville’s favorite spots.

Chef Graham Elliot at the 2017 Red Carpet Gala

The Red Carpet Gala also on Friday, 3/15 is gourmet food lovers paradise. The 4 course, star-studded gala in 2017 was such an extravagant event, I cannot wait for this year.

The Taste of Yountville and Grand Cru Wine Tastings, Saturday, 3/17 at the Pavillion and the Social at The Estate Yountville will be featuring tastings of some of Napa Valley’s most beloved bites and awarded wines.

Buttermilk Fried Chicken by Smoke Catering, 2017

This event concludes Sunday, 3/18 with a Bubbles Brunch.The live music will be presented by CMT Next Women of Country, featuring performances by Kelleigh Bannen, Ingrid Andress, Natalie Stovall and Lauren Duski as we enjoy a brunch of open-fire cooked foods.

There’s still time to get tickets! Check out the schedule here to purchase, earlybird tickets are sold out but individual tickets are on sale now for $195 per person. If you’re there, please be sure to say hello, and we can sip some wine together!

Bubbles Brunch, 2017

To keep up with this me at the event, be sure to follow @girlsonfoodblog for live stories and pictures. A full post is coming next week! CHEERS!

Media Tasting: Los Balcones Brings Mestizo Dishes to Studio City

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Spoiler alert: Los Balcones’ new location in Studio City is way worth the drive for a Westsider.

The Hollywood-based Los Balcones team (Brothers Jorge, Eduardo and Walter Rodriguez) recently took over the fine dining Girasol space, a beloved spot that just wasn’t able to make it in the long run. It’s always tough taking over a treasured spot but I believe the Peruvian brothers will win the locals with their diverse dishes. This Los Balcones location features mestizo (Spanish for mixed race) dishes by veteran Girasol chef Polit Castillo, and creative director Ricardo Zarate of Rosaliné.

Upon checking out the menu at Los Balcones prior to dinner, I have to admit I was a little stumped with some of the descriptions of the items. My server, Tomas admitted he learns something new about this modern cuisine daily, so I felt a little less guilty about my lack of mestizo knowledge.

If not just for the fun presentation of it, I recommend starting with a glass of their house white, the 2017 Bodegas Gaintza Txakolina. This Txakolina (pairs well with the seafood-based appetizers) arrives in a porron, a wine pitcher commonly found in Spain. This was a first for me, since I’ve sadly never been to Spain. Tomas pours the Txakolina from the porron (see image below) at your table, which gives the wine a natural effervescence. This is such an Instagramable way to begin dinner!

Fun fact: porrons are often used at Spanish weddings to pour wine directly into guest’s mouths.  

Tomas and the porron service

For those of you on the progressive wine-train, all of the wines by the glass are made from organic grapes. In addition to the boost of girl power from their Somm, Sarah Jones, 40% of the wines by the bottle happen to be produced by female vintners.

Pan de la Chola

I love that Los Balcones focuses on refreshing seafood dishes to start and works their way into meatier, richer dishes for main courses. I started with the Pan de la Chola (a crusty, dense potato bread on a tasting plate), Oysters (1/2 dozen topped with uni ponzu, popped quinoa, charred aji oil, and garlic chips) and Salmon Tiradito (salmon thinly sliced with an orange miso rub in a citrus and beet sauce). All three of these starters were complex but not in a way that’s pretentious. Every unique flavor is robust and feels purposeful. All three of these starters were fantastic but I have to give extra props to the Salmon Tiradito, cause the earthiness of the beets worked so well with the miso and citrus flavors.

Oysters
Salmon Tiradito

For a second course, I went with their Italian-Japanese creation, Quinotto. This one is a quinoa risotto with shimenji shitake, trumpet royale, maitake, pecorino and truffle essence. I am a big fan of quinoa used as a risotto substitute, so this one was a major win for me. The mushrooms are buttery and pack an umami flavor. The use truffle flavor is light, which is a nice change of pace from many LA restaurants.

Quinotto

My compliments to Somm Sarah, who is super knowledgable on the wines but also very approachable. At this Los Balcones location, don’t feel guilty about tasting more than one wine, they want you to be happy with your choice. As you can see from the image below, I tasted 3 wines before choosing a glass of 2014 Celler Pinol “Ludovicus”, a jammy Garnacha with a lingering smoky finish. Those of you who love a strong tannin profile will love this glass, it pairs well with many of their meatier dishes. The house red, 2017 Vinos del Atlantico “Flaco”, a Spanish Tempranillo is juicy with light tannins, a great lighter option to pair with meatier items (and also only $12 a glass).

Wine sampling with Somm Sarah Jones

With my glass of Garnacha in hand, the time came to feast my eyes upon one of Los Balcones unique dishes. The Costilla de Short Ribs comes in a stainless steel box, taking a nod to Korean culture. This concept is known as a Lunch Box and many people shake this container mixing all the flavors together before eating. I decided to keep it intact (for the ‘gram!) and savor each item one by one. The tender braised short ribs are topped with a runny sunny side up egg, paired with a lima bean and rice patty (another Korean-inspired item) and also paired with banana topped with salsa criolla. Those not down for mixing textures and temperatures should steer away this one. But those of you who love to mix foods together, like me, this will be a treat for you.

Costilla de Short Ribs

The final feliz will have me driving from Culver City to Studio City more often! You must order the Lucuma Bundino, a pudding made with lucuma, which is like an avocado mixed with a mango, chantille cream and topped with salted feuilletine (crispy crepe pieces) crumbles. When you order this, tell them to add extra crumbles because the saltiness is so tasty with with sweetness of the pudding and cream. I even told them Tomas they could’ve layered the pudding like a parfait with the crumble and that would be even more delightful. Fingers crossed they listen to me on this before you get there!

Lucuma Bundino

Additional items I’m looking forward to coming back and devouring are the Locro Pappardelle (with pumpkin ragu and goat cheese) and the Seco de Pato (duck two ways, confit and roasted) and the Lomo Saltado. I’m more of a wine drinker but those of you who love cocktails should sip on the Chilcano made with Pisco and ginger.

I am very excited to see watch this Los Balcones location flourish among the Studio City scene. With a unique takes on traditional Peruvian and flavors familiar to LA locals, I have no doubt guests will be coming back for more!

Come Indulge With Us At The 6th Annual Los Angeles Magazine’s Top 10 Best Restaurants Event

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ATTN: LA FOODIES!

Are you ready to indulge in one of LA’s best annual food celebrations? Get your tickets for the 6th Annual Los Angeles Magazine’s Top 10 Best Restaurants Event now!

Our friends at Los Angeles Magazine are hosting this food and beverage packed evening, Tuesday, January 29th, 7-9 PM at Rolling Greens in DTLA.

Confirmed participating restaurants include:

alta

Bavel

Freedman’s

Hayato

Hippo

Ma’am Sir

majordomo

And more to be announced soon!

BUT FIRST! HOP OVER TO OUR INSTAGRAM BEFORE WEDNESDAY, JANUARY 16TH AT NOON PST, TO ENTER TO WIN 2 FREE TICKETS TO THIS EVENT! 

When: Tuesday, January 29th, 7 PM 

Where: Rolling Greens, 

1005 Mateo St,

Los Angeles, CA 90021

Tickets sold here.

Early Reservation Tickets are already sold out!

If you can’t be there, be sure to follow along with us @girlsonfoodblog, where I’ll be posting live stories from this demo!

CHEERS!

Girls on Food And Tlayuda LA To Host Brunch For Butte: A Fundraiser For The North Valley Community Foundation

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Girls On Food Hosts A Brunch With Tlayuda LA To Benefit The North Valley Community Foundation

Where: Tlayuda LA, 5450 Santa Monica Blvd, Los Angeles, CA 90029

When: Sunday, January 20th, 10 AM – 2 PM

Girls on Food, in partnership with Tlayuda LA, will come together to raise funds for the entire community affected by the Camp Fire in Butte County. 

Tlayuda LA owners Laura Guerrero and Alex Tinoco are generously donating 50% of all brunch sales at this date and time to the North Valley Community Foundation, assisting the many community organizations serving evacuees and first responders.

Girls on Food founder, Julianne Gabert, will also be on-site collecting cash, check or online donations for NVCF. Attendees who donate $50 or more will receive a special gift- a bottle of Domaine Saint Nicolas Blanquette de Limoux, 2016, to take home.*

The Camp Fire in Butte County has claimed 85 lives and is now the most destructive and deadly fire in state history. Cal Fire says the destructive blaze burned 153,336 acres.

Please help us spread the word on Facebook by sharing the invite link here.

*21 and over only

Vino Bistro: Hollywood’s New Destination For Cicchetti

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Family-owned-and-operated Osteria Mamma, continues to serve Larchmont with authentic Italian dishes since 2010. Not that I’m aligning myself with the “authenticity police” but every pasta dish I’ve had at Osteria Mamma has legitimately tasted like the house-made pasta I devoured on my trip to Italy. 

The Osteria Mamma family just opened their latest endeavor, Vino Bistro on Sunset Blvd in Hollywood. While Osteria Mamma remains the perfect location for a family-style dinner, Vino Bistro is a perfect precursor for a night out in Hollywood. The spacious location has a metropolitan vibe with brick walls and subway tile. There’s lots of bar seating as well as tables, so you have options. 

Somm Filippo Cortivo has curated a diverse wine list, featuring old world and new world wines. Currently, Vino Bistro offers many wines by the glass but the bottle selection is impressive and includes includes an orange wine for those of you who love this trend. 

Vino Bistro specializes in Cicchetti, which translates to Italian tapas with a menu by Alfonso Reyes, Fabio Di Stasi & Osteria Mamma (who’s matriarch-restaurateur Loredana “Mamma” Cecchinato, sadly passed in December 2015). Although Vino Bistro offers bites from a broad range of Italy, I became familiar with Cicchetti in Venice along the touristy canal pubs. And if I’m being totally honest here, I wasn’t really into them at the time. Although I loved the social aspect of these pubs (and I always enjoy an Aperol Spritz) the fried items that were hyped up didn’t knock my socks off. Fast forward to this week when every bite I had at Vino Bistro brought their own improvements on Venetian-style tapas that align with my taste buds.

​​​​​​​The Taglieri, an Italian-style charcuterie board packed with imported meats and cheeses is a fantastic way to start. Unlike many other LA spots, there are 3 different sizes to choose from, depending on the size of your party. A party of 2 can stick with the small at $12.95 and it’s an ample portion size and you get to choose your own cheeses. 

Taglieri 

Those of you trying to keep it light-ish will appreciate the Melone con Branzino e Salmone. This dish is slices of juicy melon and soft Brie topped with branzino and salmon and topped with a light creamy sauce. Fans of sweet and savory will love this items and again, the portion is large enough to share with a group. Those of you looking to indulge in Venetian classics, I recommend ordering the Frittura di Seppie e Sardine. This shared plate is a mix of fried squid, sardine, zucchini and polenta. If you tasted fried sardines in Venice and wasn’t as hyped up on them as you thought you’d be, order them at Vino Bistro to compare. The batter here is so much lighter which makes for a much more crisp sardine. 

Melone con Branzino e Salmone
Frittura di Seppie e Sardine

My favorite item from the menu is the Carbonara di Calamari. This was a first for me! I eat pasta carbonara typically once a week (I know… it’s a problem), I’m obsessed with it. But I have never heard of anyone attempting to create a carb-free carbonara before so I had to give it a shot and it exceeded my expectations. The calamari is lightly pan fried then tossed in the traditional pancetta and egg mixture, coating the calamari evenly, so it’s not drowning in the mixture. Trust me, you’re going to want to taste this one!  

Carbonara di Calamari

It just wouldn’t be an Osteria Mamma endeavor without pasta, so I had to taste the Gnocchi all’Ossobuco. This veal shank is fall-off-the-bone tender,  and the gnocchis are heavenly little pillows in a chunkier but still brothy mix. 

Gnocchi all’Ossobuco

The desserts will be changing daily, so you may not be able to order the Semifreddo Pistachio, that I inhaled. Which is a shame, because it was so rich, frothy and nutty. I have my fingers crossed for you, that you will be able to taste the greatness of this dessert.   

When in Hollywood you must stop into Vino Bistro for a glass of wine and Cicchetti. There are a couple of great deals currently offered on their Yelp page as well, be sure to take advantage of those https://yelp.to/qTKq/ZmdO5JHBCS while you can! 
​​​​​​​Vino Bistro – 6266 Sunset Blvd, Hollywood, CA 90028

#girlsonfood Insta-Interview With @trishglasser_

by / #girlsonfood Interviews, #WineWednesday, The OC, Wine, Women in Food / 0 comment

Our hashtag #girlsonfood has over 13.2K uses on Instagram! 

Thank you so much to our readers for using this tag!

I have been looking through all the images and saw that there were so many bloggers/photographers/influencers that I wanted to get to know a little better. So, I created a column where I interview the folks behind some of most the interesting pages.

Through the uses of our hashtag, I found Trish Glasser of @trishglasser_, an OC-local home loan diva by day and wine tour hostess by night. I get to know Trish a little bit better in the interview below.  

Trish Glasser

GOF: Where in OC do you live?

TG: I live in the unincorporated area of Trabuco Canyon, California. It is a very unique area for Orange County. Having grown up in the Midwest, it’s the best of both worlds – country living and the city is right around the corner.

GOF: When you did first fall in love with wine?

TG: When I came to California in 1986 from Kansas and began drinking buttery Chardonnay. Having grown up in the Midwest, I can certainly appreciate the farming process in making wine. I even help some of my local winemaking friends bottle their wine on occasion which has definitely given me a hands-on appreciation for the hard work and craftsmanship that goes into making even a single bottle. With the accessibility of wine (particularly here in California), my taste buds have expanded significantly through the years to include all sorts of sparkling, whites, roses and reds. Since all of my wine education has been self-taught up until now, I’m currently working on obtaining my Level 1 Sommelier designation which I should have by the end of this year.

GOF: How do you conduct your wine tours?

TG: Right now, all of my wine tours are virtual via Instagram and Facebook from personal experiences in checking out wineries and making suggestions. This serves as a launch pad for my next dream and vision of in-person tours beginning here in Orange County and in other areas too such as Paso Robles, Santa Barbara and Napa Valley. Stay tuned for information on my inaugural in-person Orange County tour coming up in January. The Orange County wine tours will start at my home/private wine cellar in Trabuco Canyon. They’ll be comprised of food and wine pairings with hand selected bottles from my private cellar. Then, we will proceed to 3-4 local Orange County wineries. Since I’ve made friends with most of the winemakers here, they’ll be notified of the schedules in advance so tourists will have the opportunity to meet and chat with owners/winemakers.

GOF: Favorite wine valley?

TG: That’s a tough question. There are so many. In California I’d have to say Paso Robles followed by Napa Valley. In Europe, I’m very fond of the Alsatian region of France.

GOF: Any favorite under $15 you can tell us about?

TG: I have a few that I recommend!

  • Jaume Serra Cristalino Brut Cava Sparkling (Spain): $9.00
  • Kim Crawford Sauvignon Blanc (New Zealand): $12.00
  • Louis Jadot Rose (Burgundy, France): $14.00
  • Fess Parker Chardonnay (Santa Barbara County, California): $13.00
  • Poppy Pinot Noir (Monterey County, CA): $13.00
  • Lohr Cabernet Sauvignon (Paso Robles, CA): $13.00

GOF: Favorite Instagram pages to follow?

TG: Another tough question – in general, local restaurants, chefs and wineries along with:

  • @DonatellaArpaia
  • @guarnaschelli
  • @cheftoddenglish
  • @chef_morimoto
  • @bobbyflay
  • @foodandwine
  • @foodnetwork
  • @thecheesestoreofbeverlyhills
  • @ocwinetrail
  • @pasorobleswineries
  • And of course, @girlsonfoodblog

GOF: Favorite SoCal winery?

TG: With the resurgence of wine here in Orange County over the past 10 years, there are about a dozen options here ranging from actual winery venues in the Orange County Santiago Canyon area to tasting rooms located in the different local cities.

  • Favorite Winery Venue: Giracci Vineyards and Farms and Cowboy Canyon Winery which are both located on the same property in the Santiago Canyon area: beautiful grounds and a wonderful way to spend a Sunday afternoon. You’re allowed to bring your own picnic to pair with your Giracci/Cowboy Canyon Wine.
  • Favorite Tasting Room: Frisby Cellars located in Lake Forest. The tasting room has a cool, urban vibe and the staff is always very friendly and knowledgeable about the wines. The winemaker, Josh Frisby turns out a consistent, good quality product for a reasonable price. And of course, all of his grapes are sourced from Paso Robles.

Be sure to follow @trishglasser_, and contact her directly about her wine tours. Also follow @girlsonfoodblog and use that hashtag #girlsonfood to be featured someday! 

#girlsonfood Insta-Interview With @bethaneclair

by / #girlsonfood Interviews, Latest Posts, Minneapolis, Women in Food / 2 Comments

Our hashtag #girlsonfood has nearly 13K uses on Instagram!

Thank you so much to our readers for using this tag!

I have been looking through all the images and saw that there were so many bloggers/photographers/influencers that I wanted to get to know a little better. So, I created a column where I interview the folks behind some of most the interesting pages. Many of the people that I will interview have exceptional instagram followings that are making me a tad jealous! I may need to use an insta bot to replicate their figures.

Through the uses of our hashtag, I found Bethany Richardson Webb of @bethaneclair, a St. Paul-based food scientist, world traveler and dog-mom to a beautiful golden retriever named Herby. I get to know Bethany a little bit better in the interview below.

GOF: Please tell me about being a food scientist! What is you day-by-day like?

BRW: Since finishing school I’ve had a few different positions- previously I worked at a food ingredient company developing custom color solutions for consumer packaged goods (CPG) companies. I now work in food safety & quality at a large CPG company. My main role is in labeling regulatory compliance- using my regulatory expertise to create ingredient declarations, nutrition facts panels, and claims that end up on packages. Additionally, I’m doing a stretch role into a food safety & quality product manager position where I influence to ensure that food safety requirements are taken into account, that quality is designed into a product, and that our manufacturing plants can meet that quality on a consistent basis. I love what I do- it allows me to use my technical expertise and problem-solving skills and what I am doing helps bring products into our consumers homes to feed their families

GOF: What kind of degrees/certifications do you have?

BRW: I received my BS in Food Science from Clemson University and my MS in Food Science from University of Illinois where my research focused on flavor chemistry of beets

GOF: What drew you to the science of food?

BRW: I’ve always loved food. When I was younger, I actually considered going to culinary school. However, I found food science through watching Unwrapped on the Food Network. I loved seeing all the science and processing that went into getting food onto our grocery store shelves. Even after having been to many food production facilities, I still find manufacturing so fascinating. It’s an incredible feeling seeing products you were part of on grocery store shelves. Eating is a very intimate experience, but most people likely don’t spend a lot of time thinking about the risks of what they might be eating and how to mitigate them.

GOF: Is there one food fact that you’re shocked more people don’t take into consideration before they bite into it?

BRW: Probably food safety? Eating is a very intimate experience, but most people likely don’t spend a lot of time thinking about the risks of what they might be eating and how to mitigate them. In full disclosure, I will on occasion eat raw cookie dough but will never touch raw milk.

GOF: I noticed you have a hashtag of your own going, #bethanys30by30. What does this hashtag mean to you?

BRW: Last December I turned 29- in the months before, I spent a lot of time thinking about what I really wanted to accomplish prior to turning 30 and this list of 30 was the output of that. Some of the goals are relatively minor, like learning how to do crow pose in yoga, while others are pretty big, like buying a house. Obviously there were some food-related items like cooking with a new ingredient monthly and learning to make bagels. I was a little nervous to post on social media about it, but I’ve actually found there’s been a lot of positivity that’s come from sharing. Several people have joined me on my goals and it’s even inspired some of my mentors at work to create 40 by 40 or 50 by 50 lists! The real purpose behind it was to be intentional with my goals and really to push myself to grow and progress, even if that didn’t necessarily mean accomplishing every last one of them.

Chèvre agnolotti with sweet corn, bacon, and peas.

GOF: When it comes to Instagram, would you say you post food for your following or for yourself?

BRW: I would say mostly for myself- I love sharing what I eat and took photos of food in the years prior to Instagram; however, I do love partnering with local businesses (we’re blessed with a wonderful food scene & community in the Twin Cities) so the intention behind some of what I post is to let others in the Twin Cities know about certain restaurants or products. At the end of the day, I want my Instagram account to be a reflection of me personally. I have intentionally chosen to only have one Instagram account, and while you’ll see a lot of food (because I love eating and am passionate about it!) there’s also more personal content like outdoor adventures and dog photos.

GOF: Let’s talk dog food – do you make your own or do you have a preferred brand?

BRW: Sometimes I do make homemade dog treats or cupcakes on birthdays! Herby also really likes fresh fruit and veggies so sometimes I’ll give him a bite when I’m in the kitchen. I recently switched to Hill’s Science Diet Senior per our vet’s recommendation.

GOF: Any food items you want to see less of on Instagram?

BRW: Foods that only look good but that only taste mediocre. There’s nothing more disappointing than visiting a place that’s been highly Instagrammed about and the food itself doesn’t live up to the pictures. I’d rather eat something that’s plain-looking but delicious. Also, “yolk porn”. I really don’t like eggs already, and these videos just gross me out.

GOF: Favorite St. Paul restaurants?

BRW: Mucci’s Italian- their food is delicious and the atmosphere feels like being at home. Plus they have excellent donuts on the weekends. I’m also happy to see that some of my favorite Minneapolis spots like Parlour and Revival have opened St. Paul locations. Stewart’s and the original Punch Pizza are both excellent and walkable from our place. In my opinion, the best Juicy Lucy in the Twin Cities is at The Nook in St. Paul- I take everyone who comes in to visit from out of town here.

Be sure to follow @bethandeclair, @girlsonfoodblog and use that hashtag #girlsonfood to be featured someday!

Marissa A. Ross Talks EastSide Food Festival, Natural Wines And Chugging Wine Straight Outta The Bottle

by / #WineWednesday, Event, Latest Posts, Los Angeles, Wine, Women in Food / 0 comment

The 5th Annual EastSide Food Festival is coming up, Sunday, October 21st, 2018 and the line up this year is incredible. Girls on Food will be there tasting and sipping the afternoon away, so come join us!

With over 35 local food establishments will be participating, there will also be guest appearances from Eric Andre and Eric Wareheim but I’m most excited for the discussion with Marissa A. Ross, Bon Appétit’s wine editor and writer of my favorite wine book, Wine. All The Time.: The Casual Guide To Confident Drinking. I love this book because she approaches wine in a non-pretentious but still informative tone. Marissa also writes with a cheeky sense of humor and brings her personal experiences along the way.

Marissa took a break from chugging wine from the bottle on her Instagram stories (you know what I mean if you follow her!) to chat with me below. 

 

GOF: What food vendors for the Eastside Food Festival are you the most excited for?

MR: Oh man, it’s so hard to choose! I’m excited for Kismet because I don’t eat there nearly as often as I’d like to, and Otoño. I love seeing female chefs doing badass work.

 

GOF: I saw on your Instagram stories that you don’t accept unsolicited wines via mail, which I respect because it shows you’re not biased on wines. How many unsolicited wine samples do you receive per month? 

MR: I don’t get any now that I just started returning them to the sender [laughs]. There was a time when I was getting like maybe four wineries a month sending me stuff. I don’t even know how they got my address! I still get at least a dozen emails a day from wine PR companies that want to send me stuff. I used to be nice and politely respond “no thanks” to every one but I’ve given up and just started ghosting that shit [laughs].

 

GOF: Favorite wine region? 

MR: It’s constantly changing, but I’ve been on a big Italian kick for the last year or so. I love Abruzzo and Umbria, but I’m also super intrigued by the Czech Republic and Slovakia.

GOF: Any plans to start your own wine club? 

MR: I’m going to have to since everyone keeps asking me! [laughs] It is something I’ve been toying with for awhile, so we’ll see. Hopefully soon.

 

GOF: I know you’re a big promoter of natural wine, in your opinion, is there one region in the world that is mastering this? 

MR: No. The truly incredible thing about natural wine is that it is proving that fantastic, terroir-driven wines can be made anywhere in the world, versus this old school thinking that certain regions were better than others. I mean, of course there are some regions that are not conducive for making wine but often regions have been dismissed because people were trying to grow grapes that shouldn’t be grown there. You can’t grow Cabernet everywhere! [laughs] But any region can shine with the right grapes in the right hands.

 

GOF: Are there any commercial wines that you can’t help but love, like a guilty pleasure? 

MR: This is going to make me sound snobby, but I don’t. Honestly, after years of drinking natural wine, it just doesn’t taste good to me. That’s not to say I don’t have my own shitty guilty pleasures. I love Coca-Cola, especially Cherry Coke. That’s the ultimate treat for me, besides a bowl of Jeni’s Brambleberry Crisp ice cream topped with their Lemon Buttermilk Frozen Yogurt but I don’t feel guilty about that. [laughs]

 

GOF: Do you recall the first time you ditched the glass and drank straight from the bottle? 

MR: Yes. It was June 2008. I had just moved to Los Angeles with $400 to my name and unwittingly moved in with a drug dealer and a Craigslist hooker, hoarder, heroin addict. I had moved in May, but by the time June rolled around, the hoarder had all of our dishes in her room and I was terrified to even leave my room and The Ross Test— chugging out of the bottle, specifically two buck chuck because that’s all I could afford– was born. And is now forever my trademark [laughs]. I think some people think I do it just to be an ass, but for me, it reminds me of where I came from and that everyone starts somewhere with wine.

 

GOF:  What are some of your favorite restaurants with wine programs in LA?

MR: I love Kismet, Elf, Night + Market Song, Cosa Buona, Marvin… there’s so many!

 

GOF: Who are some of your favorite fellow female somms or wine enthusiasts? 

MR: One of the most exciting things happening in the wine industry is how many strong women and non-binary people are now a part of it. I love Courtney Walsh, who does the wine program for Cosa Buona and Alimento, as well as works at Domaine LA— owned by another favorite, Jill Bernheimer–and is a rep for Amy Atwood Selections— owned by surprise, surprise, another favorite, Amy Atwood. I absolutely adore Helen Johannesen of Helen’s Wines, as well as Kae Whalen of Kismet and Roni Ginach of Michael’s. There are so many! I could go on forever, especially if I ventured beyond Los Angeles, and feel really grateful to be a part of such a passionate and hard-working community.

 

GOF: Can you sum up Trump with a bottle of wine? 

MR: Probably his own, which no one in their right mind would ever drink because it’s assumably toxic and disgusting.

 

Be sure to follow her Instagram page or check out her podcast, Natural Disaster, for all of her wine adventures.