Washington, DC

Growing up, we lived 15 minutes outside of Washington DC, south of the city in Fairfax, Virginia. As a kid, we always had field trips to the Nation’s capitol, visiting museums like the Smithsonian, Air and Space, Natural History, American History, National Gallery of Art, then there was the White House, Washington Monument, the Capitol, where the House of Reps, Congress, and Senate meet. Oh, not to mention all those memorials, Lincoln, Jefferson, Vietnam, blah, blah, blah, boring, boring (at the time)!

When I went to college, I got full appreciation of the DC bar/club scene. My cousins who went to Georgetown would take me to not only there but Adam’s Morgan and Dupont Circle to hang out. Now, when I come back, the city is reminiscent of my childhood and youth and I enjoy every bit of the scenery. I find that it was a luxury growing up around all the history, culture, and politics of the nation's capital.

My mom and I went up to DC for the day and walked around to the Library of Congress and Capitol. We found the cutest French restaurant and enjoyed a perfect, simple bistro style lunch. We had a cabbage potage with mini ravioli w/bacon, mesclun mix greens, mussels steamed in Pernod and leeks, and sautéed calamari with pinenuts and balsamic vinegar. I enjoyed the day with Mom and explored a few new neighborhoods, Eastern Market and Capitol Hill.

One thing I love about home is also all of my friends and family, most of them are based around the area and I got a chance to see them all, including those loyal Hokie fans. Jess' Xmas tree lights are awesome and then Fess going to the VT vs. Georgia game, Jason almost there! Cooking for Summit and Radikka was awesome, while meeting up with old high school friends, Sara and Lindsey. Hanging with my cousins where it all started was great, thanks for taking me to my old local late night diner, Amphora...Duc and Steve!

The Philly Cheesesteak

I went to Culinary school in Philly and lived there for 2 years. I was not really fond of the cheesesteak when I lived there because I was in my ‘no beef’ kick. In fact, I was so into it that when my mom visited who rarely eats beef begged me to get her a true authentic Philly cheesesteak. I insisted no and tried to tell her the Chicken was just as good….she hasn’t forgiven me to this day!

I finally enjoyed cheesesteaks my roommate Sarah, dragged me to the old Pat vs. Geno’s corridor. Pat’s Steaks and Geno’s Steaks are literally right across from each other competing for who is Philly’s #1 Cheesesteak producer! There is a difference between both. Geno’s serves the sliced beef version, while Pat’s chops their beef as us non-Philadelphians are used to. I, personally like both but admire Geno’s cheese fries (with Cheez Whiz) which Sarah has to have not 1 or 2, but 3 squirts of Ketchup to add. What else is there to know about the Philly Cheesesteak? You MUST and I mean MUST eat it with Cheez Whiz, yes, you heard me…the fake processed gooey cheese! Oh, not to mention of the addition of grilled/fried onions and that squirt of Ketchup (via Sarah) and now my own version of Mustard as well. I have to mention that the ‘rolls’ are what makes the Philly cheesesteak, perfectly soft but not hard or stale, baked fresh by Amoroso Bakery. Locals say that the rolls are unique because of the Schuylkill River water.

How do you go about ordering something like this? The key word ‘wit whiz’. ‘Wit’ stands for ‘with fried onions’, while let’s say you just wanted only whiz, you say, ‘one, wiz, please’. The incorrect way to order is, ‘can I please get a cheesesteak with cheez wiz’? No, only a few syllables are allowed, if not, kicked back to the end of the line! In fact, I even saw it first hand, a guy got kicked out of the line when ordering (either that or he was really drunk, I only saw him getting hulled off)!

Bottom line, even if you don’t like Cheesesteaks or are vegetarians, just go for the experience as there is always at least a 20 minute wait…around both Pat’s or Geno’s!

Christmas East Coast style

I was delighted to spend a full week at home, back East, I needed a change in weather! The holidays are always filled with love, family/friends, laughter and of course food! We usually gather at my aunt’s house and my aunts all make different dishes. I prepared Braised Beef Short Ribs and Yukon Gold Mash Potatoes while my mother prepared her famous, Salade Russe (Russian Salad). My uncle brought Oysters and shuckedabout 50 outside with glass of wine in hand. We were all treated to his Baked Oysters, garnished with spring onions and parm cheese. Other dishes were Pork Tenderloin, Red Mashed Potatoes, Garlic Buttered Shrimp, Vietnamese Spring rolls, Skewered Chicken, and my aunt’s newest addition of pear, walnut and apple salad. Desserts were the typical Buche de Noel which I have never found a liking to since birth and my cousin Margaret’s home-made “petit fours”.

Christmas day, I was lucky enough to cook in my aunt’s state of art kitchen for a small group of family members. Highlights were the Seafood ‘Trio’ of Poached Shrimp and Avocado Salsa, Blue Crabcakes with Red Pepper Aioli, and Sashimi of Scallops poached in Leek Beet and Goat Cheese ‘Napoleon’, Mint Persillade Crusted Baby Rack of Lamb with a Pomegranate Reduction, Quinoa w/Brussel sprout leaves and rainbow chard and for dessert that DARNED Buche de Noel again, my Poached Pears in Red Wine w/Vanilla Bean Ice Cream, and assorted Chocolate Truffles.

I cooked for my friends one night in Baltimore too and even visited Philly where it all started, my food journey! Being back East reminded me of dreary, cold but Christmas like weather which I really did appreciate! Thanks to all that let me cook for them!

Cutting Boards

One typical day at work, my co-worker Mike mumbled something about making cutting boards in his wood shop class. My ears perked up and asked if it would be possible for him to make one for me! To have someone, especially a good friend, design a custom cutting board is a Chef’s dream come true! We studied on which wood would be best for a sturdy cutting board. Then discussed end grains, non end grains, double-sided, etc, etc. He also attempted to explain how he was going to actually construct the board. Yes, I am a visually learner so that was difficult! A few days later, we went to buy at a place specializing in all varietals of wood/lumber.

For your information, the best woods for cutting boards are Maple, Walnut, or Cherry. We also looked into exotic wood like Blood, Teak, Zebra, but after some calculations; it turned out to be very costly. After all, I hadn’t seen Mike’s work yet so to trust him with such expensive material!?! (Sorry Mike:) I finally agreed on Cherry wood. Mike picked out a 5 ft tall piece of what seemed to be resemble a 4X4 piece of plank! How on earth was he going to make a cutting boarding with that?

I was completely wrong about Mike’s abilities and he presented me with his specially designed, handcrafted masterpiece. He is in the process of putting mineral oil on it for the next 7 days but it is beautiful. I cannot wait to take it home and even toyed with lugging the 10 lb board to cooking gigs all over Southern California. Thank you Mike for your work in which I will cherish forever.

Ghetto Gourmet!

I am always looking for new restaurants and food clubs to get involved in. As you well know, Food blogs are quite popular these days and while researching the web one day, I found out about the ‘Ghetto Gourmet.’ To summarize, it’s an underground sort of club that highlights sharing food, music, and entertainment with complete strangers. I definitely had to check it out and dragged my cousin Caroline. We were able to get reservations on line as they sold out instantly after being featured on a local website, Daily Candy.

Off to a stranger’s home in Silverlake (the ‘old hollywood’ of LA) with a bottle of wine and 2 pillow cushions as requested from the confirmation email. Upon arrival we were immediately greeted by Jeremy founder/owner of the Ghetto Gourmet and then welcomed by Craig the owner of the home. As we walked in, we caught a glimpse of the guest Chef preparing for plate out in the kitchen. Five ft away, a room of dimmed lights, a cozy fireplace, plate-set tables with around 25 guests, and numerous opened wine bottles awaited. I was in HEAVEN, so we quickly found floor space around a table, plopped down our pillows and sat down. Immediately, we met friends; a tour guide of LA, a full time blogger, a PR manager, an Interior designer, and a sound mixer. Interesting folk who love food! After a little mingling it up, Jeremy came out with introductions and explained the purpose of the evening. We’d be treated to a Chilean pianist, a stand up comedic, and 4 courses of food. Jeremy concluded by saying how fortunate we were to be able to get together and enjoy local artists and food.

Being apart of this enchanting and wonderful event struck a chord in me. I am extremely lucky to have found the art of true expression that food represents. I also realized how there are such great people in this world. They too, are seeking the good life! :)

San Francisco

It’s amazing how SF is 6 hours north of Los Angeles and the atmosphere seems to be of a another state. I love San Francisco and visiting it a true vacation for me. Whenever I go there all I want to do is indulge in the culinary gifts and delights. To me SF is the ‘New York’ of the west coast. Restaurants are abundant, awesome purveyors of local produce, plethora of culture, not to mention the true beauty of the place. I was out of my mind when I stepped into the Farmer’s Market! The produce was incredibly fresh and full of myriad of colors, friendly local farmers and SF foodies fighting to just plain....eat! I was dying for my knife, a hot flame, and pot to cook.

In the Embarcadero, there are nothing but food specialty shops for Cheese, Meats, Pastries, Chocolates, Mushrooms, Wine, and even Caviar. I had a field day trying all the delectables. Among them were the Organic Beef hot dog, French macaroons, and my ultimate find of Honey Truffled Mustard. I am hooked! I was lucky enough to explore a bunch of San Francisco restaurants, Zuni Café, Slanted Door, Bar Tartine, and a new restaurant Range. My favorite being Slanted Door, a restaurant by Charles Phan, trendy but hearty and authentic Vietnamese food. When I traveled to SF, it was Christmas time, air crisp but not too cold, perfect weather to eat, drink, and be merry.

Tacos!

Back East, I grew up living off of Taco Bell and the local Tippy’s Taco House, this was our extent of Mexican cuisine. Naturally when I moved to the west coast and had my first taco I was horrified! I hated these tacos, I mean seriously, why do you need 2 corn tortillas and why are they not hard corn or soft flour (like at TB) and for the love of god, where is the sour cream, cheddar cheese and ground beef?

I am proud to say I have come full circle because I understand the function of each ingredient in the West Coast Taco. Let’s start off with the tortillas, not one but two hold up condiments and drippings of the meat of choice. The tortilla consisting of corn masa flour, not fried but steamed, generates that authentic corn flavor. Sour cream and cheddar cheese smothers it all, so crispy Napa cabbage, roasted salsa, lime, and Mexican Cotija cheese suffice perfectly. My favorite tacos are ‘lengua’ and ‘cabeza’, yes this does translate to tongue and head in Spanish, the meat is tender and delicious. I can’t even begin to describe fish tacos; mahi-mahi, swordfish and a new one for me, Salmon.

If you want to live a full life and never have had a Taco west coast style, I highly suggest one. Give me a call, I’ll be first to take you to the local late night Taco Truck!

Thanksgiving

We all love or dread the Thanksgiving holiday. For me, I enjoy catching up with family, watching football, and most of seeing my aunts faces as their ‘specialty’ dish is served for the annual feast. Incredibly proud as they display the dish they have taken the time to prepare all day. I was lucky enough to have my mother visit from the East coast this year. She is a great cook whom I have appreciated all my life but cooking wise, just recently, even more than ever. I had the chance to watch her bake in my apartment, ‘Tarte Tatin’, the classic French dessert she has perfected!

My aunt Thanh is more inspiration for cooking as she prepared me a 4 course French meal when I was just 12 years old. She was the cook and hostess for the evening in Redondo Beach. She prepared the important dishes; the bird, gravy, stuffing, sweet potatoes, salad, appetizers, and a special ‘Pork Tenderloin braised in Red wine and Black Olives.’ I came early just to give her a hard time in the kitchen which did not go over well as she was preparing for 20 people. She asked me to make the vegetables so I made ‘Deconstructed’ Green Bean Casserole and Roasted Bacon wrapped Asparagus. My aunt Hanh made a delectable ‘Salade Russe’ a classic French cold salad consisting of crab meat, potatoes, carrots, peas, mayonnaise. She threw in red beets and shrimp as a twist. Tim, my cousin, made mashed potatoes. We had store bought Pumpkin and Pecan pie, while a guest brought over a twist of flan and white cake from a Vietnamese bakery. I attempted something interesting, Pumpkin Panna Cotta topped with Caramelized Apples.

All and all, it was great to see my little cousins running rampid and share some food, wine, and conversation with my family. Prompts to my aunt Trang who chowed down on the wing of the Turkey, gotta love it.