Four Barrel Coffee, SF: The Cappuccino and Dynamo Donut Routine

When there's great coffee 4 blocks away from a BART stop, you STOP.
When the free UCSF shuttle goes from campus to that BART stop, well .. you take an extended coffee break every day around 4 and get a cappuccino and maybe one of the Dynamo donuts they also happen to be selling there.
Ever since Sam Kim from LAist told me about this place, that's pretty much what I've been doing ...

Four Barrel was started by the co-founder and co-owner of Ritual Coffee, Jeremy Tooker.
I had a hard time deciding between the free wi-fi at Ritual (there's no wi-fi at Four Barrel) or the dynamo donuts at Four Barrel, but Four Barrel's proximity to the 16th/Mission BART stop won after all.

The seats and tables are arranged like desks and you can see people working on their laptops but don't be fooled, like I said, no wi-fi, so just get your coffee and enjoy it.
Freshly roasted beans are always available for purchase, of course, from Sumatra beans to Nigeria, Ethiopia, and Burundi.
A strong and dark cappuccino that's smooth and without the bitterness.

The apricot cardamom donut from Dynamo was moist and held the fruit inside. Nicely spiced and the glaze wasn't overwhelmingly sweet. I was very happy with this.
The passionfruit donut was covered in chocolate chunks. A nice tartness and passionfruit flavor here. My friend passed on my invite to get donuts at Four Barrel but I brought her this anyway and she changed her mind and went to get her hubby a dozen Dynamo donuts the week after.

(On another note, the chocolate spice one in the first picture didn't fare as well with me. It had nice flavors but the donut itself wasn't as moist as these other two).

I'm not enough of a coffee connoisseur to tell you if the coffee here is better Intelligentsia, Ritual, or Blue Bottle (well I do think it's better than Blue Bottle ... ). All I know is that the coffee here is darn good and they sell Dynamo donuts. 'Nuff for me.

Four Barrel Coffee
375 Valencia St
San Francisco, CA 94103
(415) 252-0800
www.fourbarrelcoffee.com


Dynamo Donuts
2760 24th St
San Francisco, CA 94110
(415) 920-1978
www.dynamodonut.com

Recipe: Torta Xocolata (Chef John Sedlar, Rivera)

Here's another recipe from chef John Sedlar (Rivera Restaurant)! This was the dessert he made for the LA Mag's latest culinary event at Snyder Diamond. Rich and smooth, this was so good. Definitely worth a try. Enjoy.

Chocolate Torte with Caramel Lime Sauce
by Chef John Sedlar, Rivera Restaurant

Chocolate Torte

3/4 cup heavy cream
10 oz dark, semisweet chocolate, broken into 1/2-inch pieces (Rivera uses 61% Valrhona w/ cream added)

1 1/2 tablespoon unsweetened cocoa powder

Line an 8-inch circular cake pan with a large circular coffee filter or a circle of waxed paper large enough to come halfway up to the pan's side.

In the top of a double boiler, place the cream and chocolate pieces and stir until the chocolate has melted completely and is fully blended with the cream.

Pour the mixture into the lined cake pan and chill it in the refrigerator until solid, at least 2 hours. To unmold the torte, place a circle of cardboard or a flat plate over the pan. Dunk the bottom of the pan in warm water, then invert it turning it out onto the cardboard or plate. Lift off the pan and peel off the paper.

Place a decorative stencil on top of the torte. Hold a small, fine sieve over the torte's surface and spoon the cocoa poder into the sieve. Gently tap the sieve as you move it around above the torte to dust its surface evenly. Carefully lift off the stencil. Store the torte in the refrigerator until serving time.

Caramel Lime Sauce
1 cup sugar
1 tablespoon water
3/4 cup heavy cream
1/2 cup fresh lime juice

Put the sugar and water in a heavy medium-sized skillet. Heat the mixture over moderate heat, stirring frequently, until the sugar melts and turns a medium caramel color, 10 to 15 minutes.

Immediately add the cream and stir until it is fully incorporated. Remove the pan from the heat. Then, stir in the lime juice and let the sauce cool to room temperature.

To serve the torte, spoon some of the sauce into the middle of each chilled dessert plate. Cut a wedge of the torte and place it on top of the sauce.

Recipe: Scallops Arabesque (Chef John Sedlar, Rivera)

A few weeks ago, Los Angeles Magazine held a culinary demonstration at the Santa Monica Snyder Diamond showroom with Chef John Sedlar of Rivera Restaurant. We tasted the Casino cocktail by one of Rivera's bartender, watched and learned as chef Sedlar and his executive chef Kevin made two dishes for us: Scallops Arabesque and Torta Xocolata.

Since I haven't had time to write a full post on it yet, in the meantime I will give you the recipe for Chef Sedlar's Scallops Arabesque! Enjoy!
Scallops Arabesque
by Chef John Sedlar (Rivera)

Eggplant Puree
2 Italian eggplant
2 whole roasted garlic
salt and pepper to taste
olive oil

Cut eggplant in half, score, season with salt and pepper and pour olive oil over the flesh. Roast in 300 degree oven until soft, about an hour. Once eggplant is fully cooked remove skin and put cooked eggplant in a food processor, add the garlic and puree together. Add additional salt and pepper to taste if desire.

Ras El Hanout Sauce
2 cups chicken stock
5 tbsp Vadouvan*
1 1/2 oz cold butter, cubed
salt to taste

Place chicken stock and vadouvan in sauce pan. Over low heat reduce to sauce consistency. Add salt and cold butter cubes stirring constantly.

*Vadouvan is a blend of spices and the recipe may vary for each person/chef. To get an idea, here's one recipe from Epicurious. Or you can buy it (from Amazon or wherever): Vadouvan, Ground.


Preserved Lemons
4 lemon
3 cups sugar
1 cup salt

Juice lemons and remove pith. Bring salt water to a boil and cook lemons for 5 minutes. Repeat process 3-4 times using new salt water each time. Dry lemons and place in pan. Cover with sugar and salt mixture, wrap container and store in refrigerator for 5-7 days. After 5-7 days remove lemon from container and rinse off. Cut lemon into small cubes and store in olive oil.

Sea Scallops
18 large sea scallops
1/2 cup grapeseed oil

Serve

Heat all components and keep warm on the stovetop. Season the scallops with sea salt. Over high heat fill a large saute pan with the grapeseed oil.

Once the oil is almost smoking, gently place the scallops in the pan. Once the scallops have a dark golden sear, turn the scallops and finish cooking on the other side until preferred doneness. If you enjoy your scallops cooked over medium-medium well, place the pan in the oven for about 6 minutes. Spoon a line of eggplant puree onto the center of your dish, creating a bed for the scallops. Place three scallops per plate and top with the ras el hanout (vadouvan) sauce. Finally top the scallops with about 1/2 tsp of the preserved lemons. Sprinkle with Ras el Hanout.

Mo-Chica: Bringing Upscale Peruvian to a Casual Downtown Mercado

Ever since it opened, Ricardo Zarate's Mo Chica has been applauded all over the blogosphere as perhaps the best Peruvian restaurant in town, but the location belies its quality. Tucked inside Mercado La Paloma, a community marketplace in South Central, only those knowing where to go would find it.
I had wanted to check the place out for so long and then the 30% off Blackboard Eats coupon came along and now there's really no reason not to go. I joined the group of bloggers Sinosoul, Wanderkind, Lush Angeles, and Thirsty Pig for a dinner here.

There are juice bars, clothing and knick knack stores, then to the right of the entrance there are neatly arranged tables. That had to be it, and it was.
It looks like a food court but you do get waitress service here, so just take a seat and wait.

Addictive Peruvian corn nuts to start!
The big and starchy peruvian corn is perfect for these corn nuts. They left this plate in front of me and I have to admit I probably ate most of it.

Mo-Chica offers three traditional Peruvian drinks (non-alcoholic, Mo-Chica has no liquor license): Maracuya, Cebada, and Chicha Morada. I had a hard time deciding but finally decided to try the Cebada, their version of barley tea (or barley juice, rather).
A good choice if you wanted something less sweet yet still distinctive and refreshing.

Crab Causa ($4)
This was a generous portion of creamy delicious crab meat for just $4! The causa I had at La Mar in Lima was potato topped with seafood, here it is instead lots of crab topped with a layer of potato. For the price, highly recommended. I would've happily ordered another.

Next we got some Peruvian potatoes in a creamy mayo sauce.
Nothing special here, with the egg and all it reminds of potato salad. Not bad but wouldn't crave it. Moving on.

Seabass Cebiche ($12)
Since the cebiche option changes, depending on your luck what you have may be better or worse. The seabass is definitely good and this was one of the best ceviches I've had in town, although in comparison to the causa we just had, this $12 for seabass cebiche seems a little more steep.

I arrived before everyone else in the group and since the waitress said there was only one order left of the special of the day, I reserved it immediately:
Ling Cod Carapulcra with sundried potatoes, Chimichurri Sauce ($14)
Carapulcra is an ancient Peruvian stew typically made with dried potatoes, chili, cumin, peanuts, and usually pork. The ling cod carapulcra here is a much more refined and lighter version. I'm really glad we got the last order, this was an amazing dish. The stew was flavorful yet restrained enough to not overwhelm the flavor of the cod itself.

They had another ling cod preparation since the carapulcra ran out and it was also good, but I enjoyed the carapulcra more.

Oxtail Risotto ($13): Braised oxtail, barley-huancaina risotto
The oxtail was so tender and moist and the risotto well flavored and well prepared. Despite the use of a gelatinous cut and a creamy risotto, the dish was quite well balanced and was not overwhelmingly heavy. This might be my favorite dish that night.

Seco de Cordero ($13)
Lamb shank, canario beans, cilantro, beer sauce
I looked up canario beans and they are apparently yellow Peruvian beans. The lamb shank was quite tender and flavorful also but while I normally love lamb shank, I actually preferred the oxtail here. Still, this was another very nice dish and not too heavy.

Everyone was going to skip dessert but I couldn't help myself when I heard "maracuya creme brulee."
The slight tartness made for a nice finish to our meal.

Mo-Chica's food preparation and plating were definitely unexpectedly refined considering its location. Ricardo Zarate has brought Peruvian cuisine in the area to a new level, and with prices that are undeniably reasonable with the entrees priced less than $15. Our meal that night? Sure we used a 30% BBE coupon but $17 per person after tax and tips for what we had was ridiculously cheap.

Mo-Chica
3655 S Grand Ave
Los Angeles, CA 90007
(213) 747-2141
www.mo-chica.com

Pizza Fusion: Going Vegan and Gluten-Free for a Night

Pizza Fusion is NOT a vegetarian, vegan or gluten-free place.
It does, however, carry options for all of the above, and is pretty well-known for their gluten free crust, giving those with celiac disease the rare opportunity to eat a pizza. So when the owners of Pizza Fusion invited me over to taste the food they offer, I decided to try these vegan and gluten-free stuff for myself.

DISCLAIMER: I went for an invited tasting, so we ate for free.

I went with LA & OC Foodie, the perfect partner in crime since he was doing a Meatless April (and I guess now he's attempting a Meatless May too ... tsk tsk.)

I don't know if Pizza Fusion is the first sustainable chain, but this franchise that started in Miami not only serves organic and sustainable products but also didn't stray from their environmental mission in building their locations. Even their floors, walls and toilets.

Pizza Fusion carries some microbrewery beers on taps and also a selection of organic wines. LA & OC Foodie ordered a flight of 4 beers (20 oz total, %10).
I don't remember what beers he ordered but I remembered I liked the Unibroue Blanche de Chambly the best.

I opted for the lemonade instead ($3.00) at first... I gave in and got a beer later - the Blanche de Chambly. Uhm.
The lemonade is not too sweet like most others, which makes it even more refreshing and thirst quenching.

The owner recommended the stuffed zucchini, "Zucchini al Forno" ($6.99), so we got an order of those too.
Roasted zucchini stuffed with walnuts and vegetarian stuffing. We definitely didn't miss the meat or the chicken/turkey broth in this, the stuffing had plenty of flavors already. Perhaps too much actually. I thought the zucchini didn't need so much stuffing and less would actually balance the flavors better. I did enjoy the texture that the walnuts gave to this.

Because those flip-up menus and ads sometimes do work and this looked good, we got a half order of the Pear & Gorgonzola salad ($5.99)
Using great fresh products, can't go wrong with this salad.

We ended up getting a non-vegan (but vegetarian since LA & OC Foodie is doing his meatless April!) on a gluten-free crust, and a vegan pizza (with vegan cheese) on a normal crust. Hedging our bets, so to speak.

Here's the Farmer's Market Pizza with Gluten-Free crust (personal size, $9.99)

As you can see below, the gluten free crust is noticeable thinner than a normal thin crust. It's rather cracker-like also, probably what one would expect from a non-gluten crust.

For the vegan cheese at Pizza Fusion, you have 2 options: either the Follow Your Heart soy cheese, or the Daiya cheese for a bit extra - $0.50-$1, can't remember. Because Quarry Girl raved about the Daiya cheese (which she then asked Pizza Fusion to carry), we opted to try it.

We got this cheese on the Very Vegan pizza (personal size, $8.99+extra for Daiya).
Upon first taste, Daiya cheese certainly had strong flavors, one that you wouldn't expect from a vegan cheese, and one that you wouldn't get from the Follow Your Heart soy cheese (according to LA & OC Foodie)

I ended up liking the normal-cheese-gluten-free-crust pizza better but LA & OC Foodie liked the vegan-cheese-normal-crust better.
It's certainly wonderful that those with celiac disease can have things they normally wouldn't be able to at Pizza Fusion, like the pizza, and also brownies. We tried a gluten-free vegan brownie ($4.99) a la mode (with vanilla gelato - not vegan).
The brownie was surprisingly chocolate-y and decadent, almost reminiscent of fudge though not as rich and thick. It was moist but the flavors are there, although the texture was just a little bit off. Not necessarily bad, but I definitely noticed a difference between this gluten free version and others.

I have some vegan friends and I also know a couple of people with celiac disease. It was really nice to find this place so I can take him later and let him have some pizza and brownie. Personally though, I'd still go with the bbq chicken, sinful cheese, and gluten crust :P Luckily, Pizza Fusion has all that, too. Something for everyone.

They also have the following weekly specials, in case you're planning a visit!
Vegan Monday- Free Daiya Cheese Upgrade on Any Pizza or Free Vegan Strawberry Sorbet on any Large Vegan Pizza Soy or Daiya
Wine and Dine Tuesday- Up to $20 off Organic/ Sustainable Bottles of Wine
Draft Beer Wednesday- $1 off Any Draft Beer
Gluten-Free Thursday- Free Gluten-Free Vegan Brownie with Any Large Gluten Free Pizza


Pizza Fusion - Hollywood
7950 W. Sunset Blvd.
Suite 104
Los Angeles, CA 90046
(323) 375-3390
www.pizzafusion.com/hollywood/

Old Town Pasadena Restaurant Week

Pasadena residents can look forward to the first week of June, when Old Pasadena Restaurant Week 2010 will be held.

From June 1st to June 8th, over 25 restaurants in Old Town Pasadena will be offering 3-course prix fixe lunches and dinners priced $15/25 and $25/35.

That's not all, you'll be doing good, too. 10% of the proceeds will go towards Union Station Homeless Services.

Check back on their website for updated menus and list of participating restaurants. Right now your options will include Crispy Soft Shell Crab at BarCelona, Acqua Pazza and Olive Oil Cake at La Grande Orange, and Farro Risotto at Vertical Wine Bistro, among others.

Feng Mao: Mutton, Cumin, Fire.

Feng Mao had been on my to-try list ever since I read about their mutton kebab in cumin galore on FoodGPS and LA Weekly.

Feng Mao is labeled as a Korean-Chinese cuisine, is located in K-town with Korean signage and menu, but the owner Jing Cu Hwa and her husband are actually from China. They hail from Jilin province in Northern China, which borders Korea and explains the heavy Korean influence (technically it also borders Russia, too).

The full name of the restaurant is Feng Mao Mutton Kebab, so obviously we have to get the mutton kebabs.
The meat is covered with spices, including chili powder and cumin. This is a Northern Chinese dish after all, so you can actually find similar lamb kebabs at various Mongolian style hot pot places, like Happy Sheep, but those don't hold a candle to Feng Mao's tender and succulent mutton skewers. For one thing, mutton > lamb!

Just like any other Korean restaurants, they serve pretty typical banchans here, but it also included a typical Chinese one: boiled peanuts!
We love our boiled peanuts.

We also ordered the beef skewers, and while they're also pretty good, the mutton was much better as they were more tender and had a stronger flavor.


An order of quail will get you a whole butterflied quail.
All the skewers are grill-it-yourself on the charcoal grill they provide on each table (though they'll come by and check to see if you're messing up :P).


There's one more thing to note before you eat your grilled skewers. The heap of cumin-dominated spice on that little plate next to each one of you.
Oh, you know what to do ...

Feng Mao also has a list of cooked dishes, though I didn't try any, along with skewers of mutton kidney and bull penis. Yes, that's right. The adventurous might want those. For me that night, though, although I at first wanted to try the other skewers like beef and quail and enjoyed them, I mainly kept thinking: "man, those mutton kebabs were good. I should've just gotten more mutton kebabs."

Feng Mao
3901 W Olympic Blvd
Los Angeles, CA 90019
(323) 935-1099

Dionicess VI Fundraiser: Do-Gooding with Beer, Sausages, and Fries

On June 27 Gev Kavanchyan works together with Firestone Walker Brewing Company for a fundraising to benefit Real Medicine Foundation which provides medical support to disaster, post-war, and poverty stricken areas.
They will pair five beers with artisanal sausages and fries at Tony's Darts Away in Burbank. Tickets are $35 (all inclusive) per person and all the proceeds will go to the charity. Since there'll be no ticket sale at the door, you must get it online here.

Feasting on California Avocado with the Too Hot Tamales

California Hass Avocados are now in season! Plus, it's almost Cinco de Mayo! Did you know that over 80 million pounds of avocados are consumed on Cinco de Mayo? That's a lot of guacamole!

The California Avocado Commission is working with the Too Hot Tamale chefs Mary Sue Milliken and Susan Feniger to create avocado-centric recipes and share them for Cinco de Mayo. They held a media lunch and cooking demo at Ciudad last week and I was lucky to be invited.

Many familiar faces were there, including Food Marathon, who convinced me it's never too early for a mojito ....
So in the email they had mentioned a cooking demo and a guacamole contest, i.e. a "guac-off".

Little did I know the "guac-off" mentioned was for us, not the chefs! They divided us into teams of two though we ended up in a team of three with Food Marathon and Active Foodie.
We were given a few minutes to look over the available ingredients and come up with a guacamole recipe.

Onions, corn, ... pomegranate, fish paste, banana, etc? OK ...

And of course, ripe California avocados!

Many of them made some pretty impressive guacamole. Ravenous Couple even decorated their "Saigon Samba" guac and tied it in nicely to their Vietnamese cooking blog. We didn't really have time to think about that :P
Well, ours ended up being halfway of what Active Foodie had envisioned. We weren't gung-ho enough to get some of the ingredients before the others used it all up. Oh well ...

We put bananas, oranges, tequila , and salt in ours.
Whatever, it tasted good ...

Lindsay from LAist and her team ended up winning the guacamole taste contest. Congratulations!

We did at least win the naming contest and won this Ciudad baseball cap! Mainly thanks for Food Marathon for his Ciudadocado Relish name idea.

Now that we got that out of the way, we let the experts, i.e. Chefs Mary Sue Milliken and Susan Feniger do the job. Eating at Border Grill or Ciudad is really nothing like eating the food created personally by these great chefs!

I was excited about our first course, crispy avocado tacos. These quinoa and sesame seed-crusted and deep fried avocado tacos were all the rage at Border Grill Truck.

Crispy California Avocado Tacos (recipe)
Pretty spectacular. The crunchiness of the quinoa and sesame seeds gave way to a deliciously creamy avocado. Add to that all the flavors from the refreshing corn relish. This taco is actually available exclusively at the Border Grill truck, and I highly recommend you get it.

California Avocado, Bacon, and Tomato Salad (recipe)
This simple salad has the delicious avocados as the main attraction, but the finishing touch is from the capers fried in bacon fat.

For our main entree, chefs Milliken and Feniger prepared chilaquiles for us. I haven't had chilaquiles since I last went to Tijuana and had it for breakfast (it's apparently a typical breakfast item)!
They told us that chilaquiles are an easy dish and a good way to finish up leftover salsa (and leftover tortillas too). Basically you simmer down tortillas in salsa until they soften up.

Chicken and California Avocado Skillet Chilaquiles (recipe)

Our first dessert is a simple garnishing of sliced fresh and ripe fruits:
California Avocado and Mango with Yogurt, Honey, and Lime (recipe)
With mangoes and avocados as good as these, you really don't need to do much! The yogurt and honey are such a good accent for the two fruits. Interestingly enough, because of the sprinkled Cayenne pepper, this ended up being the spiciest dish of the day!

To really finish off we had an Avocado Orange Licuado
Since they made this just for the event, the recipe isn't available on the CAC website, but it is basically avocados, orange juice, lemon, agave syrup, and milk blended. Oh and with a little bit of salt. The chefs said that they found salt to bring out that "avocado" flavor, so even though it may sound weird for a sweet drink, they put a bit of salt in it.

The drink is heavy yet refreshing due to the orange zest. It's a great drink for a warm summer day and a great way to end our meal!

I've heard Spring is the best season for avocados (though they're in season and available through Fall), and now that you have all these great avocado recipes on the CAC website, you can rush to get some ripe avocados and contribute to the 80 million pounds that will be eaten in 2 days.