Share our Strength Holiday Table

There may not be snow on the ground here in Los Angeles but the twinkling lights, lawn ornaments, Christmas trees, and car-top menorahs are a clear indicator that many in this city are celebrating the winter holidays. December rolls around and people all over our country begin planning the many ways to celebrate the joy of the season. But not everyone has the means to fulfill those dreams. Many struggle to find the money to pay the bills and put food on the table.

What’s worse, there are millions of hungry children (two in every ten kids in America) that will slip through the cracks without a meal because of the social stigma surrounding hunger. Many would rather skip a meal than reach out for help. Silent suffering needn’t be the answer.

Share Our Strength, a non-profit dedicated to finding a way to get food to our youngest and neediest citizens, wants to eliminate childhood hunger in America by 2015. Thanks to the efforts of volunteers and supporters, Share Our Strength (SOS) created 4.5 million meals for needy children in 2009.

In hopes of raising awareness about childhood hunger in the US—especially during this holiday season–SOS has asked a handful of food bloggers to participate in an online progressive fundraising dinner. Starting December 6^th and ending December 14^th, food bloggers like Deliciously Organic, Gluten Free Girl, Devour the World, Ladles and Jellyspoons, Recipe Girl, Tartlette, The Urban Baker, What’s Gaby Cooking, and Hunger Angler Gardener Cook will feature unique recipes (appetizers, drinks, entrees, desserts and side dishes) on their websites to give people great ideas for holiday eating and drinking—while also raising awareness for a really important cause.

Raising a glass and awareness

It was an honor to be asked to participate in this year’s virtual dinner party as a cocktail contributor. I wanted to write about holiday cocktails because I think it’s important to remember that cocktails, like gifts from the heart, don’t need to be over the top to be good. Sometimes, its the simple and thoughtful things that are most appreciated.

With simplicity in mind, I decided to share with you my recipe for a simple infused vodka. Though an infusion does take a little time to bring out the flavors (I recommend about two weeks at least for a good infusion), this recipe for crab-apple-infused vodka is so good it made me re-think my assumptions about vodka. The sweet flavors of the crab apple are delicate at first, but over time the flavors of the crab apple become more substantial. Make no mistake, there is no jolly-rancher green fake apple flavors to be had when you make your own crab apple vodka. As a matter of fact, this crab-apple vodka is so good, it’s the kind of thing you’ll want to make several batches of, just so you can keep some on hand for yourself and give the rest away as gifts.

Really, it’s that good.

Continue reading “Share our Strength Holiday Table”

December 4August 16

Service 101: Energy Crisis in America

“There’s an energy crisis occurring in America and it’s happening in the hearts and minds of its people,” said my friend Ari Weinzweig, in a recent conversation. He shared with me how clear he was that there’s an energy crisis going on–one that’s just as serious as the one centered around our planet’s resources– in our nation’s workforce. Working men and women are checked out, uninterested, frustrated, unfulfilled, and looking forward to going home and doing something else. Poll most people and they’ll tell you the only place they can find emotional rewards or intellectual stimulation it’s outside of the workplace. It seems that the happy and fulfilled worker is a lucky, rare bird with the good fortune to have stumbled across a very special job in a very place.

People who are truly happy in their work naturally give off a positive energy. Those that are happy in their work have a way of making the people around them happy. And unless you are a shut off individual with no ability to read energy, the good feeling coming off happy individuals is contagious.

I recently had an epiphany about the power of good energy the other day while spending some time at Huckleberry, a neighborhood bakery and gourmet café in Santa Monica, California.

Happiness is a transferable energy source

Huckleberry was packed the moment I arrived. Despite having secured a table off to the side of the small eating area, I was stepped on, brushed against, and more than occasionally jostled by the long line of customers waiting to be served. I didn’t really care about the unconscious manhandling of the hungry guests, however. I had a bowl of silky and dense yogurt covered in a blanket of golden granola to savor.

But it was more than the power of oven-toasted oats that made me feel so content. It seemed that my good mood was a direct result of the energy of the place. The positive energy was so abundant I could tap into it—like my laptop plugged into the wall jack–and fill up for later.

Continue reading “Service 101: Energy Crisis in America”

November 25March 14

Thanks Giving

A house burns down. A loved one dies. A relationship falls apart. A love ends. A lifetime of work comes to a crashing halt. Mother nature chews up homes and spits out splinters. When the bedrock of one’s life is shaken, the structures above it give way.

When everything you knew is no longer valid and life as you knew it is scattered to the wind, what continues to be true? What pieces of your life do you collect up and take with you?

What is it that you hold in your two hands and say “Thank God I have this.”

Maybe that thing you hold is a loved one, a treasured snapshot, a letter, a phone with a loved one on the other end, a piece of art, or a piece of toast handed to you by a friend. Maybe it’s just ashes that’s left, and you’re thankful for the life you still have. Regardless, when all is lost, it is the simple, beautiful things that remain that you give thanks for.

Things turned upside down for me a week ago when I got honest about some difficult things going on in my life. I stood up for myself, got honest, and took a stand for what it is I want.

Then, I my placed my life into a crucible and lit a match.

My life has been re-written a million times in just one week. Up is down. Down is east. Left is right. Day is night. Right is wrong. My structured life with pretty little hospital corners and black and white decisions no longer exists. I live in a world of gray. Now, my pristine bed is unmade, and—the irony isn’t lost on me—the sheets I sleep on are torn from all my tossing and turning.

What remains? Beautiful, profound things. Friendship. Family. Sunlight. A mouthful of food when I’m hungry. Sleep. A snapshot. A journal. A blanket to keep warm. The view from atop a mountain. An air mattress to sleep on. A vegetable stand at the farmers’ market. A slice of blueberry bread. Love.

When all is lost, it becomes a lot easier to see what’s truly important. The frivolous items or ideas I collected up and held close for safekeeping have fallen away. I don’t need those things any more. I give thanks to the true things. My friends. My family. Sunlight on the ocean. Food in my belly. The feel of the sun on my face.

What remains is love. Continue reading “Thanks Giving”

November 15January 4

A Recipe for Better Food Writing

The key to great writing, a wise friend once told me, is to look at the subject from the inside out. “It’s not about what you think you should say,” he said. “It’s about what’s going on inside of you.” So, though I’d love to say I have a great recipe and sexy food shot for you today, instead I have a recipe for observing*.

Food + Eyes + Nose + Mouth + Imagination = Taste

The first step in this equation is to make a dish. Or buy a ripe piece of fruit. Maybe even sneak a square of chocolate from your secret hiding place. Then, take a quiet moment to take in all that it is. What do you see? What do you smell? What does it feel like? Does this food remind you of something?

recipe for better food writing — Non-SEO’d illustration

I’ve been obsessing over pears lately. It all started up in San Francisco when I took an aggressive bite of a perfectly ripe Frog Hollow pear. The surprise of texture, flavor, and—let me be honest here, sticky juice running down my arm–gave me one of those rare food moments that instantly transported to the bedroom of my mind. Everything about that pear reminded me of tossed sheets and pulled curtains.

If you were at the tasting pavillion at the Food Buzz conference, you might have seen me blush. It’s been a while since I had one of those sexy fruit moments.

So, ever since that sensual bite, I’ve been feeling up pears all over Los Angeles. I seek the green and browned skinned fruit at the market with eager fingers. Is this one soft enough? How about this one? A farmer at a fruit stand today watched me as I picked over a pile of hard, green pears. “These guys are crisp,” he said, “but they’re really good.”

I couldn’t hold back my displeasure. “I want something really juicy and dirty,” I said and scurried away before he could identify me. What’s gotten over me? Continue reading “A Recipe for Better Food Writing”

November 12December 4

A Poem

Quiet, quiet. Still, still.

Hush away the buzzing whir of empty chatter,

rushing traffic, hour to hour radio.

The burble of the office building.

Leave me with computer hum, clicking keys,

and the promise of words (private words).

Let time fill me with unending space.

Show me the way to the next line.

Only God knows where this is leading.

Quiet, quiet. Still, still.

Without witness I am most alive.

This isn’t a blog about poetry, I know. You’ll have to forgive me for the side step. But poetry is something that sometimes happens to us writer types. It sneaks its way in between the cracks sometimes, and carves out a space that begs for attention. Poems are like that. Just like people.

Though these words came to me in a steady stream while driving through LA over six years ago, they seem especially true for Right Now and I felt compelled to share them with you.

Our world is moving so fast right now–what with iPhones, iPads, Twitter, blogs, media streams going! going! going! It’s incredible that none of that technology really existed when I wrote this poem. And yet…I stumbled across this poem the other day and thought it was a perfect way to celebrate the three year anniversary of my blog and where I am right now.

No matter how busy the world gets, it’s important to be still. Still within yourself. Because without that quiet, nothing good, clean, or true can come.

That is all.

November 10December 4

A Writer’s Perspective on Food Buzz 2010

Everyone has their own way of seeing the world. No one perspective of a moment in time is more true than another. Where and how we stand defines the perspective we have. Some of us feel comfortable in the corner, far away from the swarm. Others love to be in the center of activity, drumming up the energy of the event. Some of us are in bodies that are strong, frail, tall, short, thin, or wide. We are fearful, fearless, energetic, slow, curious, and apathetic. All these differences make us who we are and how we see things.

The soup of reality is what makes living in the world so damn fascinating. We’re all in it together, but we all add something different to the pot.

I think that’s why I love reading wrap up posts of food blogging events so much. It doesn’t matter if I was there, center stage, or watching from the side lines, I get so much from reading and seeing the differing perspectives.

I scan the photos and think—I didn’t see that! Ooh, I remember seeing this happen!—and read the words—How come I didn’t taste that! I wish I had a moment so affecting—and find a well of knowledge I didn’t know I was missing, filled up.

How I come to these conferences is constantly changing. Sometimes I have high expectations, other times I walk in anticipating nothing. Either way, I’m always surprised by what I discover—be it in the form of a new acquaintance or experience—regardless if it’s a positive or negative.

With just one day separating me from my life changing week of training at ZingTrain in Ann Arbor, Michigan, and my trip to FoodBuzz in San Francisco, I didn’t have much room for day dreaming about what would happen once I arrived.

As I boarded the plane to SF with my LA friend Jen (of Devour the World), I began organizing my thoughts for the trip. Though I wasn’t sure what to expect, I did know I was excited to be part of a food writing panel. Even more, I was looking forward to sharing a quiet moment in time with a handful of foodbloggers, to see what we could create with words. Continue reading “A Writer’s Perspective on Food Buzz 2010”

November 8August 16

Service 101: Finding My Mecca

Some people go to churches for inspiration. Others go to shrines, nature, the farmers market, or a synagogue for a higher message. For me, mecca is a tiny delicatessen in Ann Arbor, Michigan named Zingerman’s.

I never expected to find bedrock inspiration from inside a humble brick deli with crooked wood floors. But ever since I took my first step inside the tiny footprint that is the deli, being there feels like I’ve been given a triple dose of hope. Within the overstocked walls of the hundred-year old building, there are employees who smile and gush about the products, and practically jump through hoops in order to please each and every customer. These employees—cherry cheeked teenagers, college students, young mothers, sisters and brothers, and gray haired men in bandannas–exhibit the kind of enthusiasm that one expects to see from the chorus of a big stage musical, just before the music starts.

They don’t serve Kool-Aid, but they’ll sample you on any product

At any of the Zingerman’s Community of businesses (or ZCob for short), the senses are bombarded. Colorful signs, packed shelves, freshly baked breads, and deli cases are filled with cheese and meats so appealing they have the power to make just about any food lover blush. With just one sample taste and an engaging description by an enthusiastic employee, many customers find themselves feeling the positive effects of the place. They loosen up. They smile. And, unsurprisingly, the soothed customer happily hands over piles of cash for a jar of wild flower honey, preserved lemons from Tunisia, the loaf of deli-sourdough, a chunk of Italian Pecorino, a vial of garum (an Italian fish sauce), a bar of chocolate imported from the Ecuador, and a buttery/spicy olive oil. Items that just moments before the customer had no idea they really, really wanted.

Look, if you’ve never been to Zingerman’s Deli, Creamery, Bake House, Mail Order, Candy Manufactury, Roadhouse, or Coffee Company in Ann Arbor, then you might think all of this positive work ethic stuff might sound a little bit hippy dippy. The thing is, there are no camp songs, no hokey character outfits that everyone is required to wear, and no corporate brainwashing. It’s simply a place where art and commerce meet and happiness and profit are friends.

Continue reading “Service 101: Finding My Mecca”

October 23January 4

Service 101: On Getting Great Service

When you become part of the food industry—be it as a waiter, bartender, busser, sommelier, manager, prep cook or chef—you begin to see the world of restaurants in a different light. You recognize restaurants for what they are: an unpredictable canvas colored by impulsive personalities, precarious technology, a collection of various talents, and volatile products.

And yet, despite how many service industry professionals there are in the world, it’s a wonder how few great service experiences there are to be had.

We restaurant people know the naked truth and bitter reality of what it takes to create a great dining experience and aren’t shy to express our opinion of how others in the service industry are doing. Because, though we may not be on duty, restaurant professionals are almost always observing, tracking and scoring service and the quality of the food we consume–even if it is just a taco from a shiny truck on a street corner.

It’s rare when restaurant professionals have a great meal or impeccable service. But when we do, we’re sure to tell everyone we know about it. Great service is just that rare.

Continue to Read More Words on Service »

October 20December 4

Sometimes When You Lose, You Win: On Competitive Food Blogging

My raison d’être of becoming a blogger almost three years ago was simple: I needed a place to tell stories about food and what I knew about the restaurant business. My blog wasn’t created to change the world. It was built to describe it.

Because my goal for this website wasn’t to become The World’s Most Popular Food Blogger, or make millions off of advertising, there have been a lots of things I don’t do. I don’t use a computer program to tell me how to search engine optimize my posts for key words. I don’t write about topics I think will gain me advertisers’ dollars or corporate clients. I don’t go to blogging dinners just to get free meals. What I do is write. I write about things that fascinate me and make me want to learn more. I celebrate the underdogs. I enjoy the company of passionate people. I participate in this blogging world in order to participate in a virtual salon on food and expression.

I do, however, come from a background of acting and doing improvisational comedy. My training in saying YES to every challenge I’m faced with makes it very hard to to ignore the voice I have inside me that demands I do things that are well beyond my comfort zone. This internal voice—the quiet champion’s whisper that said it was a good idea to quit my job as a screenwriter and take up blogging—often asks me to do things that scare the hell out of me. Things like auditioning for food shows, speak at conferences, network with big time food bloggers, go after big dreams, and enter myself into food blogging competitions, like Project Food Blog.

In choosing to enter the Project Food Blog competition—an ten week competition to see who would be the Next Food Blogging Star and something that I’ve been writing about for the past month—I decided to take a chance on myself because it would push me to be the best I could be under unusual circumstances. I knew the competition would be a difficult and full of impossible deadlines, odd tests of skill, trials of character, and tests of stamina. I learned there was a certain amount of campaigning involved, and while I tried to ignore the feeling of competing in a popularity contest—I enjoyed discovering the voices of other food lovers and writers.

Continue for more words »

October 13December 23

A Call to Arms: Celebrate the Prep Cook!

Step into a restaurant kitchen in the early morning hours and you will find a machine of dull silver and aluminum-can grey. Its moving parts are meat slicers, oven doors, dish washing machines, and flesh and blood. Men and women, fresh from their beds, stand shoulder to shoulder in the uniform of pressed whites. Hidden are the rock tee shirts, tattoos, and scars from sharp knives. Bandannas and skullcaps conceal the full glory of a multi-color Mohawk, spaghetti curls, and the zig-zagging of a buzz cut.

The light is bright and the polished steel hurts tired eyes. In the kitchen, there are few words exchanged. Covered paper coffee cups and Mexican sweet breads sit untouched. The slicing of onions, the trimming of vegetables, the deboning of fish, and the stirring of stockpots require mindfulness and patience. Every motion is a working meditation. Everything in its place is the unspoken mantra of the kitchen.

Before customers arrive, the world inside the kitchen is deep-forest quiet. Then comes the axe to that serenity, with the rat-a-tat-tat sound of the ticket printer spitting out an arms length of orders. Despite exhaustion from early morning prep time, a busy service gives the kitchen staff a boost of energy that allows them to push through.

Maybe this is a culinary preamble you’re used to hearing. But what if I told you the kitchen I describe is in the corner diner you go to when you don’t want to dress up, or at a culinary school you’ve never read about, or a restaurant that’s never been photographed by a very-famous-photographer?

Is a chef not a chef, even if you don’t recognize them? Why can’t we celebrate the prep-cook? Food bloggers may be champions of ingredients, farmers, cooking techniques, specialty food makers and celebrity chefs—but what about remembering the underdogs for their humility and hard work and commitment to making our daily food?

October 10December 23

How to Go to a Food Blogging Conference

A huge and humble thank you to my new and returning readers for voting me through to this fourth round of Project Food Blog, a multi-round blog competition to see who will earn the title of food blogging star and $10,000. Thousands of men and women entered the competition, and now there are just a hundred. I am honored to be one of the remaining blogs. Thanks for reading and for your continued support. If you enjoy this post, please vote for me to make it to the next round!

seminar at blogher food — Finding community at food blogging conference--Kim (Cook IT Allergy Free) and Tia (Glugle Gluten-Free)

When you become a food blogger, it’s a solitary art form. In the beginning there’s just you and the Big Idea. Perhaps the spark to tell your story and share ideas is so strong it only takes a few short moments to publish that first post. Or maybe it takes a painful cluster of days, weeks, or months to thrash through the inspiration and recipes and just get your blog going. All the while, the process of creating The Next Great Blog makes you realize that there are many, many obstacles you must face in order to continue your blogging journey. You must find time. You must have a voice. You must have a certain style. You must become a student of What Bloggers Do. You need to get out of isolation.

This is how you come to the decision to pony up some hard earned cash and sign up for a food blogging conference.

And besides, there are words to learn like SEO, blogging platform, hosting, DSLR, blog network, point and shoot, categorizing, tagging of posts, photography, lighting, lenses, and even something called food styling. You’ve already spent hours on the subject, but can only get so far on your own. Maybe there’s a partner, a loved one, a friend, a kid, or a fish-in-a-fishbowl who witnesses your process. Perhaps these trusted folk (or fish) even offer help when you fall into a deep pond of uncertainty and technical difficulties. Perhaps there is no one. Regardless, as you struggle to define what it is your blog is, you start to realize you can’t do this blogging thing alone. You need qualified help. You need inspiration. You need mentoring. You need some food blogging friends.

One of the fastest ways to find answers, shore up weak spots, and find community is to go to a food blogging conference. Granted, going to a conference isn’t cheap–between conference tickets, transportation (airfare, gas money), lodging, and other associated costs the entire event can cost you hundreds if not thousands of dollars–but if you know how to make the most of your time you can push the value of every dollar.

Choosing a food blogging conference that works for you and your budget might not be an easy thing–there are plenty of factors like cost, location, and schedules to consider. But once you decide to surround yourself with like-minded people who also have the same passions as you, the world of blogging doesn’t feel so isolated and lonely. Thankfully with the explosive growth of the food industry as entertainment, there are plenty of opportunities to find a food blogging conference that fits your needs and budget. There are local events, luxury getaways, camps, festivals, and conferences (Foodbuzz, Food Blog Forum, and IACP) that bring together food bloggers for intensive training and networking.

Regardless of what form of food blogging gathering you pick–be it a one-day seminar or multi-day getaway–there are a few key things to keep in mind in order to make the most of your time there. For this week’s Project Food Blog Challenge, I offer you my step-by-step tutorial on how to getting the most out of a food blogging conference.

Continue for Ten Tips for Making the Most of a Blogging Conference »

October 5March 14

Foodbuzz 24×24: A Tasty Care Package for Kids

easy care package food — Sending a care package to kids can be fun and healthy

Not everyone has children of their own, but that doesn’t mean there can’t be plenty of great kids in your life. Nieces and nephews, best friends’ kids, and neighborhood rug rats can all be part of your life. Though I’m married, I don’t have children. But between my brother and my husband’s two brothers, I have four nieces and four nephews who own a nice chunk of real-estate in our hearts. The problem is, I live several thousand miles away from those beautiful eight kids. Sure, Skype is great for capturing the magic of face-to-face conversation, and photos keep me up to date on their newest growth spurt, but I’m the kind of aunt that wants to cook for her nieces and nephews.

That’s where care packages come in. Just because I live thousands of miles away doesn’t mean I can’t cook for your family. An old-fashioned care package gives my far-away family members a tangible treasure from my west-coast world. Ship a box of food and treasured objects to a loved one and—like our ancestors did before us—the beloved recipient gets a precious treasure to cherish and/or devour.

A care package is like magic: what was once with us is now with them.

Distance Cooking

Perhaps this is why I’m glad I was selected to be one of this month’s cooking for kids Foodbuzz 24×24–a sponsored event that brings together twenty-four food bloggers from around the world to write about a particular topic. I knew that my perspective on cooking for kids would be much, much different than a full time mom or grandparent.

As a full time professional and childless married person, the only option I have for baking for kids is when I put together care packages for friends and family. Since I’m a food person, putting together homemade treats for a care package is a great way for me to share my love of food and for my faraway family. Granted, I wish I had more time and money to hop a plane and go visit, but putting together a care package is a good alternative.

So if you are considering putting together your own care package for young friends or family, here are some things to think about:

Choose healthy ingredients (whole grains, dried fruit, nuts, and natural sweeteners)

Choose recipes for items that store well for a few days. This is especially important when shipping an item far distances.

Baked items like granola, fruit or nut bars, hearty cookies, and jellies are all great treats that will ship well if packaged well.

Choose baked items that don’t weigh a lot. Shipping heavy jars filled with goodies may look cute, but the more an item weighs the more it will cost to ship.

Choose a shipping company you trust.

Food Care Package — What could be in the box?

Continue for Great Care Package Recipes for Kids »

October 2February 25

Impromptu Ramen Bowl Party, Project Food Blog Challenge #3

Having a night off from work is a luxury for most restaurant professionals. Since bars and restaurants earn most of their income after the sun goes down, most food industry employees keep vampire hours. We punch in after dusk, work when most people are relaxing (or sleeping), and are left to spend time with friends after the witching hour. I’d even venture to say that if you were to chart the hours of chefs, sommeliers, waiters and bartenders you’d think you were looking at Vampire Bill’s stats.

So when I got the exciting news that readers had voted me through to the third round of Project Food Blog*, I knew I didn’t have much time to prepare. Luckily, I’ve held plenty of impromptu dinner parties in my adult life, so I knew just what to do. I would throw a party where all my friends could get creative and eat some delicious Asian-inspired comfort food.

Party Tip: Throwing a great dinner party doesn’t have to mean spending hours and hours getting ready. Stay focused. Stick with a theme.

Make-Your-Own-Ramen Party

Since my dinner party would be held during after hours, I would need to serve dishes that were simple and straightforward, and would have to be easy enough to accommodate everyone’s post-restaurant/food writing schedules. I decided to offer two courses that would give guests a fresh new look on two of Asia’s most convenient comfort foods–Vietnamese spring rolls and instant ramen.

fish balls at the market — Fish balls at Thai Town Market *insert giggle*

Keeping in mind the advice from chef friends–cook what you know—I purchased fresh ingredients at the local Asian market in Hollywood’s Thai Town. I kept my eyes open and my creativity sharp in order to find unique ingredients for my dinner party spread. I sought out complimenting items that could add texture and interesting flavors to Vietnamese hand-rolls (my take on a wrapper-less spring roll) and bowls of instant ramen. I grabbed fresh Thai basil, jalapeno, bean sprouts, pressed/fried tofu, Sriracha, and for fun, I took a chance and added to my cart a package labeled “fish balls” (a kind of rounded fish cake).

Party Tip: If you don’t live near an Asian market, you can find many great ingredients on line. You can even order an exoti assortment of ramen through RamenBox (a Los Angeles-based company that specializes in selling some of the world’s tastiest instant ramen noodles via the internet)

Continue For More Tips and Tricks for Throwing Your Own Ramen Party »

September 25

Jook, Love at First Bite (a Project Food Blog Entry)

Project Food Blog congee — Project Food Blog's Second Round Entry

When you move to Los Angeles from small town USA, the culture shock is great. The weather, the cultural diversity, the dominance of the entertainment industry, and the abundance of revealing clothes is all quite astonishing. What’s more, if you want to know anything about food and are curious by nature, every day in Los Angeles can be an opportunity to move outside of your culinary comfort zone.

For this week’s Project Food Blog Challenge (more about that in a bit), the contestants were asked to create a classic dish from outside their comfort zone. What better dish to make than Jook, a rice porridge comfort food from a culinary culture I know very little about.

I first learned about Jook from Jonathan Gold, one of our city’s most famous culinary journalists (and the only winner of the Pulitzer for food writing). Gold is what you’d call L.A.’s poster boy for strip-mall ethnic food. His craft for sculpting words and ability to describe uncommon meals in the most mundane locations has created something of a culinary fad where LA food lovers seek out the most unusual, ethnic eats across the city in our city’s trashiest of locations.

All this is to explain how it came to be that this white girl from Massachusetts has been craving a Korean comfort food I’ve never even tasted before.

congee bowl — The first bite is the greatest

Rice porridge, or Jook in Korea, Congee in China, Okayu in Japan, is a popular comfort food throughout all of Asia. Known for its restorative powers for both the sick and the hung-over, the slow-cooked rice dish is a savory oatmeal that’s eaten for breakfast, a late night snack, or during the lean times. Jook is a creamy porridge that’s both comfort food and a kind of blank canvas for all sorts of great flavors and textures. Slow simmering short grain rice for several hours in water or chicken stock results in a creamy pap that is the perfect food delivery device for the flavors and textures of sesame oil, fish sauce, crunchy pickles, spicy condiments, herbs, meat, seafood, and even a fried egg.

Eating a dish for the first time on a very empty stomach is often the best way to imprint a taste in your memory. I’ll never forget that crusty French bread slathered with rich butter that time I was a starving student in Paris. Nor will I ever forget the flavor of Congee after a day of shopping at the Korean market and rushing around to be ready in time for this Project Food Blog Challenge.

But oh! The jook! It was just beautiful the way the soft fried egg oozed onto the porridge. Or how the sesame oil pooled onto my spoon with a drop of salty fish sauce, creating a fishy vinaigrette. And the salty crunch of the bacon and pungent hit of chopped scallion gave every bite a satisfying texture. The soft porridge is the kind of comfort food that–regardless of your cultural heritage–you immediately want to adopt once you’ve tasted it.

Continue for the easiest Congee Recipe Ever! »

September 23March 14

Nose to Tail Lamb Dinner Party

Dinner parties with wine experts, restaurant owners/mangers, and chefs aren’t like your commonplace soiree. We don’t cater (unless it’s our friend that’s doing the cooking), we don’t go as a group to a favorite restaurant (unless it’s our friend that’s doing the cooking), we don’t use mixers for cocktails, and we most certainly don’t drink plonk wine. Rather, these after-hours events are more like being invited to an underground dinner club or pop-up speak easy—where there’s an abundance of food, great music, and an obscene amount of impeccable wine and hand-made cocktails.

Food industry parties–not the kind attended by press and marketed to create a buzz, mind you, just a little get together of friends—are Dionysian affairs where off-the-clock servers grin a little bigger, sommeliers share favorite wine stories and their best off-color jokes, and the chefs cook and eat food with nonchalance. Though these are intimate gatherings-they are the kind of party you wish you could watch on TV.

snout to tail lamb dinner — The Menu for the Snout To Tail Lamb Dinner

Be it spur of the moment get together or well-executed culinary bash—we restaurant folk go the extra mile to celebrate our day off by eating and drinking well and just relaxing. Crash one of our parties and you’ll see a group of people happy to be free of their uniform and outside of the demands of customers. Really, really happy.

You can feel a kind of excitement in the air when you spend a night off with fellow industry folk. I imagine the dinner party fireworks of food and wine professionals are similar to the electricity between rock stars backstage, or in the dug out with baseball players. Put a group of people together who are in love what they do, and sparks will fly. If you look carefully, you can even pick up on the embers of exhilaration floating through the air*.

You can take a restaurant pro out of a restaurant but you can’t take the restaurant out of the restaurant pro

Earlier this week, I had the good fortune to be invited to an extraordinary backyard happening called “Lambalooza”, an event so named by its originator and co-host, Dan Perelli (friend, wine expert, and employee of the Wine Hotel). The eleven-course tasting menu was hosted at the home of Ben Anderson, a wine representative of Rosenthal wines and was organized by Sara Gim of Tastespotting. Dan was the mastermind behind the event that celebrated great wine and every tasty morsel of a whole Colorado prime lamb.

The moment I entered the backyard patio, I knew I had been invited to a remarkable dinner. Past the apartment’s back gate, I found a circle of excited sommeliers and wine professionals standing guard over a high-top table littered with open bottles and tasting glasses.

Continue Reading… »

September 18

So You Wanna Be the Next Food Blog Star

chef tattoo — A view from inside restaurants

Hi, my name is Brooke and I’m a restaurant blogger. I’m not a Yelper, nor a restaurant reviewer, not a food-fanatic, or even an angry waiter on a rant. I’m a food writer and a restaurant professional with a strong point of view on what it is to work in the business of food.

For those of you just tuning in here at Food Woolf, this is a literary blog which offers a non-fiction account of a restaurant professional living life from inside of some of Los Angeles’ best restaurants.

Like a chef who produces food that she loves to eat for her customers, I work hard to create something beautiful here—first for myself and then for others. At Food Woolf, I want to give you something more than just a simple recipe and a fast paragraph.

I want to craft appetizing phrases—like ones I’ve discovered in the fine writing of M.F.K. Fisher and Michael Ruhlman—and delectable sentences you’d like to roll over your tongue a couple of times. I work hard to weed out unnecessary tirades and focus on the insightful behind-the-scenes moments that speak to bigger issues that affect diners. Sometimes, I even snap some photographs of great meals that make people want to dive through their computer screens and get eating.

Continue to Read Up on Project Food Blog »

September 13January 3

Vietnamese Cocktail

Some chefs will tell you that there is not such thing as leftovers in a well run restaurant. Everything that isn’t used should be reused for something else. Scraps of vegetables and chicken bones become stock. Left over meat from a special might become that day’s staff meal. And so it is with cocktail making. Whenever I come up with a cocktail—whether it’s for myself at home or for the restaurant I work at–I try to limit my ingredients to those on hand and don’t require an extra purchase or visit to the market.

My recent culinary foray into Vietnamese cuisine and Banh Mi making had me with several extra ingredients that begged for repurposing. The result: a refreshing Vietnamese cocktail made with complimentary ingredients of muddled mint, sweet tangerines, bittersweet Vietnamese caramel (Nuoc Mau), Plymouth Gin, and a splash of rice wine vinegar for balanced acidity. This is a show stopping cocktail for any dinner party or Asian-inspired meal.

Continue for the details on my Vietnamese Cocktail!»

September 12November 14

Sunday Brunch Musings

I cherish my Sundays. The day is quiet by design. The day’s placement—the final coda on an ever-rising sequence of days—gives a final curtain to a week of happenings. Sundays are a day of ellipses, where anything can fall between the rests.

The market. Brunch. A football game. Gardening in the yard. A Sunday supper at home.

But when your work is in restaurants, the week is misshapen. Phrases like “This Monday is my Friday,” are common in the dining room, because holidays and traditional weekends are never ours. Friday, Saturday, or Sunday may be your day to let loose and relax, but for us in restaurants, those are our hardest days. While most are thinking about Happy Hour, we’re lacing up our shoes, pressing our dress shirts, and eating a last meal before the onslaught of friendly struggle.

Sunday is the cruelest of days for the restaurant worker. Because though it may truly feel like a day of rest, for most waiters, bartenders, bussers, and kitchen staff, Sunday means work. It’s the longest of days, where all we can see are endless vistas of empty juice glasses, coffee refills, bloody mary’s to make, and egg-white omeletes to fry up. Because when most of the world wants to relax, restaurants are prepared to step in and make things easy.

Be aware Sunday brunchers that those poor souls scheduled to work a dreaded Sunday brunch—are the unsung heroes of the week. Be kind to them. Because almost everyone loves a Sunday. Even us.

September 6

Caramel Pork Banh Mi

Certain foods elicit recollections of childhood, others conjure up the essence of loved ones. Rare though, is a flavor so particular and influential, the act of consuming it has the power to alter the course of the eater’s life. Turning point foods are those that not only evoke an eater to remember, it defines the eater. So it is for me with Banh Mi.

I never expected a spicy Vietnamese sandwich called Banh Mi, would have the power to delineate my life. And yet, the simple and ultimately complex sandwich—the result of a tumultuous relationship between the French and the native Viets—has lead me to a whole new culinary realm and brought me significant friendships I will cherish forever.

My first taste of Banh Mi was a wake up call from the fiery spirit of a Vietnamese muse. I was living in New York City during a sweltering summer and working as a General Manager and consultant for a soon-to-open restaurant under construction in the Lower East Side. Despite the fact that I was new to the vibrant city, and lived in the heart of a new food mecca (Katz’s Deli, Russ and Daughters, Stanton Social), I lost myself to 16-18 hour work days. Rather than cherishing the opportunity to experience a new city, I poured myself into every passing minute at the restaurant. I was missing everything.

That’s when Banh Mi stepped in to kick my ass.

Continue for the full Vietnamese Caramel Pork Banh Mi Recipe »

September 2

Nuoc Mau: Vietnamese Caramel Sauce

It takes a lot of faith and trust to let something—or someone—change before your eyes. It takes a lot to stand by and watch the process happen, even if you know the final outcome. You can observe, be ready to assist, and offer positive thoughts and well wishes, but ultimately the changing process is up to that person or thing. Some things are just out of your hands.

Take for example Vietnamese Caramel Sauce, or Nuoc Mau. This is a simple syrup made from sugar and water that requires a few seconds of stirring and then fifteen minutes of mindful watching.

What? No stirring? No touching? No manipulation of outcome? Gasp!

It took several failures to learn my lesson in resisting the urge to control the sauce. I had no idea how hard it would be for me to stare at a bubbling pot of hot sugar without manipulating it. I mean, one stir of a spoon and you can ruin the whole thing. An entire batch, ruined because of the need to control the cooking process of sugar and water?

Making Nuoc Mau opened my eyes to just how far my control issues go.

Continue for my Vietnamese Caramel Recipe »