Wednesday, January 30, 2008
L.A. Story
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By Marissa Moss
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Some people are born with a silver spoon in hand. I, however, was born with a silver subway token (which transitioned, much later and far less elegantly, into a yellow MetroCard). See, I’m a New Yorker. I know this city. And I know its food. It’s an addiction, you see.
So when I picked up and moved to Los Angeles in November, you can imagine my ensuing panic. I know some things about LA: I know where to hike; I know where to surf; I even know where to buy a “Team Heidi” shirt, should I so chose (for the record, I’m like Switzerland - neutral all the way). But, alas, the ultimate question: Where on earth am I going to eat? What do I do without my weekly dose of Tailor’s pork belly, Royale’s burger, Kossar’s bagel? Will I starve? Will I need to connect myself to a morphine drip infused with DiFaro ricotta and grease from the Donut Plant fryer?
I felt the pangs of withdrawal as soon as the plane landed at LAX: lots of palm trees, no coconuts in sight. I took this as the grand metaphor. I turned to Mike, my husband, brow furrowed and frowning: Where are we going to eat tonight?!
4:00 p.m. West Hollywood. Dear father, it has been four days and four hours since my last Szechuan Hot Pot on Canal Street….
We had to get out. I couldn’t sit idly by in my kitchen any longer, night after night, trying to replicate the shrimp and mango salad at Barrio Chino. I would have to put my New Yorker self away and try to acclimate myself to the Los Angeles culinary scene.
comme Ca’s burger was the first notch in my 12-step recovery plan from New York City food addiction. Medium rare, expertly seasoned, perfect bun. This was a revelation. A little juice in my veins, I began to venture. Turns out, it’s not so gloomy here in Los Angeles (well, literally, it can be, especially in June; but metaphorically, the food scene is not so). Here’s what I learned: for those of you who don’t know the City of Angels, it’s all about the “towns.” I.e, Korea Town, Little Armenia, Thai Town, and then some. This is where I spend most of my time. I discovered my Korean BBQ joint after seeing Cold War Kids at the Wiltern in, yes, Korea Town. Teenagers smoked cigarettes over sizzling beef and kimchee in the outdoor restaurant. This was heaven.
From there, my experience of LA has been all about food from the heart; cultural expressions wrapped up in a simple dish passed down from family to family, across oceans and landing safely here in Los Angeles. There’s the taco trucks on Los Feliz Boulevard; Pho on Hollywood; Uzbekebi in a strip mall on Sunset; brilliantly fresh sashimi at Katsuya Hollywood, and delicious, spongy Injera bread in Little Ethiopia. My journeys have even taken me out of the bounds of the city: homemade chili in Big Bear Lake; fried oysters in Malibu; the In and Out along the 10 South (does that count?).
There are the roadblocks, sure. I miss the spontaneity of getting lost in the Village and ending up somewhere perfect for dinner that I’d never heard of but would never forget. I miss the world-class pickles and donuts I used to only have to walk one block for from my apartment on the Lower East Side. I miss, of course, dinners with family and friends.
And then there is the driving: Consider the angst of a born-and-raised New Yorker who just got her license, unable to visit a certain cheese shop in a certain area of Silver Lake, due to irrational fear of limited parking.
But I have my new burger, and I’m learning to love LA. I still haven’t found a good bagel, but I’ve got enough fuel for my fix. And that person you see every couple of months outside of H&H on Broadway and 79th, lugging a sack of bagels as big as Saint Nick’s? It’s probably me. You can wave, but I won’t have time to say hi:
I’m probably late for my plane back to LA.
What I’m:
Reading Bob Dylan: The Essential Interviews
Watching Twin Peaks, Season 2
Listening to Spoon, Ga Ga Ga Ga Ga
Eating Boule’s Pistachio Macarons
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Wednesday, January 23, 2008
Citrus Kissed & Cured
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By Kay Lindsay
Winter in New York City; I am counting down to the first day of spring [it’s 59 days to be exact]. And at this time of the year, I look for a something, anything to offer me a reprieve. Fortunately, I’ve found the simple luxury of winter citrus, reminding me of summer days and lemonade.
In my search to find relief from the City’s chill, I’ve found refreshment. A blood orange, the bin’s last juicy Clementine, Meyer lemons, ruby red grapefruit, limes, and kumquats, I love each varieties’ sunny sparkle. Their enchanting fragrance and eye-popping color is perfectly packaged, and invigorates me with just a squeeze.
I muddle. I shake. I serve. Well, myself that is -- a luscious Caipirinha, or perhaps a sweet Lemon Drop, or even a shimmering Gimlet. Twisted, zested or juiced, citrus’ sweet liquor is the potent potion that keeps me quenched during this season’s brutal freeze.
Dining at the bar at Gotham Bar and Grill, I found that Meyer lemons added a subtle tang to an Alaskan king crab risotto. At Spice Market, kumquats and lemongrass gave way to a fresh zippiness in Jean-Georges’ char grill chicken. Crave Ceviche Bar’s market oysters with a sweet chili relish ceviche’d with roasted persimmons, Kaffir lime, and coconut water were simply delicioso. At Bobby Flay’s Mesa Grill, a Gala apple salad with a spicy orange vinaigrette reminded me of crisp, sunny City days.
So finally, I’ve discovered that citrus is not only best enjoyed in the winter, it’s the remedy to my seasonal blues! It’s my instant cure.
What I'm:
Reading Madame Tussauds: A Life in Wax
Watching Project Runway
Eating Does a Lemon Drop qualify?
Listening to The tapping of the Bullfrogers’ fingers
on their keyboards
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Wednesday, January 16, 2008
My Country, My Tailgate!
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By Chris Langley
Photo: The Boston Globe
As the “token” male publicist at Bullfrog & Baum, I felt obligated to flex a little testosterone on this week’s blog by turning our attention to one of America’s favorite pastimes - tailgating.
It’s that time of the year when home cooks and grilling enthusiasts across the country head to their kitchens to prep for tailgate parties. Yes, playoff fever in the National Football League is hotter than ever and this is the one time of the year when not only is the spotlight on the teams and players, but it’s also when fans show off their culinary skills in NFL stadium parking lots across the country.
I, for one, can be found this month in Lot P11 outside of Gillette stadium in beautiful Foxborough, MA. You’ll see me there with friends and family enjoying a tailgate party before heading into the stadium to see the New England Patriots take the field for their playoff games. We make everything from fish chowder to grilled lobsters – we like to keep the food regional and give a little nod to our home team and to the thousands of fans from New England. You may see some littleneck clams make their way to the grill from Woodbury’s in Wellfleet, Cape Cod. Pat Woodbury sells some of the best clams in New England and with a drizzle of olive oil and some sea salt on them you can guarantee they’ll disappear in seconds.
So what about other NFL cities that have made it this far in the playoffs?
In Green Bay, Wisconsin (otherwise known as the “frozen tundra”), it’s all about the brats for Packers fans! Bratwurst on the grill, brats boiled in beer, cheese-filled brats – some of the best brats are found in Wisconsin. Johnsonville Brats are actually based in Sheboygan Falls, Wisconsin (a pig skins throw from Green Bay).
For New York Giants fans bringing their tailgate parties to Green Bay this weekend, you’re bound to find a few New York grills fired up for some classic sausage and peppers!
Sunny San Diego Charger fans making their way to New England will break out freshly made salsas, honey jalapeno wings and variations of grilled chicken.
And with Super Bowl XLII taking place in Phoenix on February 3, why not offer a prediction of what dishes will be making their way to tailgate parties at this year’s big game. I, for one, think we’ll see an array of Southwestern fare and what better book to take recipes from than Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen (Clarkson Potter; October 2007). My dream Super Bowl XLII tailgate menu? Let’s start with Flay’s BBQ-Duck-Filled Blue Corn Pancakes with Habanero Sauce and Yucatan Chicken Skwers with Red Cabage Slaw and Peanut-Red Chile BBQ Sauce. We’ll then move onto Bobby’s Grilled Lamb Porterhouse with Cascabel-Fig Sauce and Red Chile-Fig Marmalade and have some Grilled Tuna with Red Tomatillo Sauce. Wash it down with Mesa Grill’s signature Cactus Pear Margarita’s and before you know it, it’s kickoff time!
Go PATS!
What I’m:
Reading Never Give Up by Tedy Bruschi
Watching NFL Playoffs and Jamie Oliver’s new show
Jamie at Home
Eating Grilled Clams and Pulled Pork Sandwiches
Listening to Thunderstruck by AC/DC and Armand Van Buren’s new live album
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Wednesday, January 09, 2008
Grilled Cheese, Please
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by Molly Kinsella
When I started at Bullfrog & Baum last August, I thought myself quite the cook. I was thrilled when I finally figured out how to defrost a chicken breast in the microwave without cooking it. After work every night, I went home to my apartment and made one of three things for dinner: chicken stir fry, chicken fajitas, or grilled cheese and tomato soup. However, after spending a few weeks settling into my new role as a Frog, my colleagues showed me I had a few things to learn when it came to cooking. Ah, the life of a recent college grad-turned-lifestyle team member at a public relations firm full of foodies.
Though Bullfrog & Baum is packed with food experts, we lifestyle division ladies can hold our own. The Bullfrog lifestyle team runs the beauty gamut, and while I’ve learned a lot about cooking from my culinary counterparts, I think there are a few lessons my team can bring to the table:
- Cutting vegetables and raw meat means lots of hand-washing. To combat dry skin, use Terralina’s luxurious and 98.85% natural body lotion - it even has olive oil in it!
- Napping isn’t just for little kids any more. If your dinner party ran a little long last night, recharge at Yelo, the powernap and reflexology center.
- Stressing over how to prepare the perfect meal? A few sprays of Nelsons Rescue Remedy keep your nerves in check.
- Steam = Frizzy Hair. Pick up the perfect styling tips for a polished look from Eva Scrivo, beauty expert and owner of two NYC salons.
- Nothing will make you look like less of a beauty pro than incorrect pronunciation. Chantecaille is pronounced sh-on-tech-eye, people.
While I’ll admit that, at first, I was slightly ashamed by my taste for food, I now embrace my role as a beauty and lifestyle expert among food experts, and have come to the realization that we can harmoniously co-exist at Bullfrog & Baum. And even though my knowledge of food is increasing every day, I will continue to make grilled cheese sandwiches for dinner every night.
What I’m:
Reading Water for Elephants by Sara Gruen
Watching American Gladiators – so unintentionally hilarious
Eating Grilled Cheese
Listening To anything by Sarah Bareilles
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Wednesday, January 02, 2008
Bubbling Over
By Alexandra Hynes
"I wish I liked anything as much as my kids like bubbles."
"That's sad."
"Totally sad. Their smiling faces just point out your inability to enjoy anything." (Knocked Up)
The amount that children love blowing big soapy bubbles is on par with the amount that I love consuming alcoholic bubbles – they fizz, they pop, and they definitely give me an ability to enjoy anything.
In the spirit of bringing in the New Year with good cheer, here are a few sips and bites that are toast-worthy.
* Prosecco Pops: After celebrating ROCCA kitchen and bar’s (Boston) opening with bottles of Prosecco like Enoteca Bisson and Mionetto Sergio, I am a loyal fan.
* Champagne Cures: Chef Todd Mitgang of Crave Ceviche Bar (NYC) makes a decadent Arctic Char ceviche with champagne and sea salt.
* Sake Sparkles: Nancy Cushman, sake sommelier and co-owner of O Ya (Boston) introduced me to Hou Hou Shu, a sparkling sake with vanilla undertones; it arrives in a periwinkle bottle that is so pretty you want to take it home and put it on display.
* Champagne in a Box: One champagne collection that I can afford is Boule’s (LA, CA) Champagne Truffles, which come in Dark and Milk Chocolate and are infused with champagne ganache. Yum.
* Spiked Sorbet: Granted I have a soft spot for all frozen desserts – Wine Cellar Sorbet makes a champagne flavor that will make anyone swoon.
Whether you are stocking your cellar or freezer, cheers to a New Year that sparkles and bubbles that don’t burst.
What I’m:
Reading Atonement by Ian McEwan
Watching Re-runs of Brothers & Sisters
Eating Clementines
Listening to Regina Spektor and State Radio
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