Fresh & Cheap Seafood on the Pier

Walking through the Redondo Beach Boardwalk, every whiff of air you take smells of the ocean. Yes, I meant "fishy" but I thought this might be a place of euphemism. You're right by the ocean surrounded by seafood restaurants, so it's no wonder it smells fishy. But ... you smell more ... could it be ...? Yep, there they are! Live tanks of fish and shellfish at Quality Seafood.

Quality is the place for cheap fresh fishy treats.
They have fish, crabs, etc, but we went straight to this tank here:

Live uni. They opened it up and the spikes were still wriggling as the guy put the uni on the plate. One live uni served on a styrofoam plate, $5.60. Oh yeah.
They also have a pretty big selection of fresh oysters, I remember about 10 types, ranging from $1.50-$1.90 each! I got three oysters, including two Kumamotos at $1.90.
It's so fresh, all you need is a squeeze of lemon and slurp it!


Quality Seafood
130 S International Boardwalk
Redondo Beach, CA 90277
(310) 374-2382
www.qualityseafood.net

Strawberry Fest! 2009

We kicked off summer and its lineup of food festivals with the Strawberry Fest in Oxnard (and, hey, it's right by the outlet stores ...). I went with some friends including former roomie turned fellow blogger Kat's 9 Lives.

Various food and arts stalls abound, including your typical festival foods such as corn on the cob, smoked turkey leg (which was delicious, btw), and even some chains that surprised me like Jamba Juice.


And of course, there were tons of strawberry-related food and drinks, including strawberry beer/wine, strawberry lemonade, and strawberry crepe shown below:
This was a pretty good and heavy duty crepe! Filled not just with fresh, sweet, strawberries but topped with chocolate whipped cream and powdered sugar! We're definitely not counting calories here.

Choclate-dipped strawberries were not cheap at about $2 each (or $10 for 6) but those big strawberries looked good so we got some that were made by this temple organization.


Umm, delicious, juicy, sweet strawberries covered in good, dark chocolate.
Let's take another look :P


No festival is complete without funnel cakes. There was only one funnel cake vendor, which was operated by a local high school, so we got in the long line and got one to share.

The funnel cake had perfect thickness such that it had a crispy fried outer layer but moist dough inside. The syruped strawberries were so-so and lacking in quantity -- the funnel cake with just powdered sugar was already so delicious, but just wished we hadn't paid extra for the strawberries.

Naturally we can't go home without buying at least a flat of strawberries to take home! We saw two farms selling fresh strawberries right next to each other. One had strawberries that are bigger and juicier, but the other had ones that are sweeter.

Oh, the decisions ... we bought 3 flats to take home :P

Smell that Coffee. Intelligentsia Roasting Works Tour

The roaster's and barista's job is to bring the natural flavors of the coffee beans to the customers, without messing up the steps in between. This was (rephrased per my memory) what Nick Griffith from Intelligentsia (also recent Western Regional Barista Champion) told us during our tour of their roasting facility in Glassell Park.

Thanks to blogger friend Mattatouille, I was able to tag along on this tour with other foodbloggers Choisauce, Diglounge, LA&OC Foodie, and Teenage Glutster. If Los Angeles is having any sort of 'coffee movement', Intelligentsia is undoubtedly in the forefront. If it isn't, Intelligentsia is definitely working hard to change that.

The roasting facility is pretty noticeable with the Intelligentsia logo painted on the wall and their trucks parked outside.
Naturally our initial focus is drawn to their roaster - a beautiful vintage (from the mid-century) contraption attached to a giant vacuum (to suck out nails or whatever else that might've accidentally made their way into your beans).
Even though it's a vintage, it's been outfitted with modern technology to fit their needs here at Intelligentsia. It can roast up to 40 kg of coffee.
The roasting machine, along with many other things there, is decorated with the Intelligentsia logo.

Right near the roasters were the green coffee beans that Intelligentsia uses for its Black Cat Espresso blend, which now has become a standard for espressos at many restaurants and establishments.
The Black Cat blend is not a fixed blend of beans - they are modified depending on what high quality ingredients are available (since all produce is seasonal!) at the time to ensure high standards.

We also got a sneak peek at the individual barista's "station" which will be operational at the new Intelligentsia Venice on Abbott Kinney.
The idea behind these stations are individualized attention for each customer, and Nick Griffith likened it to choosing your hair stylist when you go get a hair cut. The stations have adjustable height to accommodate each barista. I'm definitely excited about checking this out when they open - I just hope this doesn't make the wait even longer :P

The tour ended in their training room a.k.a the lab, which is equipped with a La Marzocco espresso machine from the 1970's. La Marzocco has been producing handmade espresso machines since 1927, and while as of late there are quality competition entering the market, this Florence-made machines have pretty much been regarded as the top-of-the-line (at a price, unfortunately. Their home machine, the GS3, runs around $7500 ... ).
Trainees and also the baristas who are preparing for regional/national competition practice here. This Marzocco machine has a programmable water temperature to ensure proper brewing of different types of coffee blend - how fancy! I wish I can afford one (and know how to use it properly).

At the very end we huddled around a white board where they have left a graph of roasting temperature - you have to modulate the temperature properly so as not to bring out the best flavors. The conversation at this point became quite scientific (starch break-down, acid, caramelization, etc). We'll leave it to the experts here at Intelligentsia to do the proper roasting and brewing :)

I'm pretty much a coffee amateur but this tour was very interesting and educational. I can see why Intelligentsia has the reputation that it does. Thank you Nick Griffith for taking the time to show us around!