Famed Hollywood Taqueria Calle Tacos To Offer Catering Service

By: guest blogger @iam_robot

In a time when quick-service and casual dining chains are offering catering service to generate additional revenues, Calle Tacos, Hollywood popular taqueria owned by street-food extraordinaire Dorian and Javier Villasenor, are doing exactly just that. This Hollywood Blvd permanently parked lonchero (food truck) strive to bring your favorite Mexican fare, utilizing decades-old family recipe and fresh ingredients, to your family events and corporate meetings.

For its catering service, not only common Mexican food (burritos, nachos, tortas, fajitas and tacos) will be served, there’ll be less known items like Shrimp Ceviche, Chicken Mole Poblano and Kobe Beef Sliders. Washed those down with their homemade Watermelon or Pineapple agua fresca, suddenly those corporate events feel a wee bit memorable.  And yes, any of the dishes can be customized with a selection of protein, toppings or sauces to suit your taste. Based on my experience, their al pastor, carnitas and carne asada are excellent but their Chipotle Fish Tacos is probably one of the most delicious tacos in LA. Fish was skillfully fried to golden brown perfection while the chipotle mayo adds tang and cooling underneath.

So here’s how the catering menu looks like:

Shrimp Ceviche – shrimp seasoned in citrus with pico de gallo and red onion.

The dish came looking more like a shrimp cocktail but the taste combo were there. The citrus veered the dish towards sour but the inherent sweetness of the pico de gallo balanced out the equation. I like how the red onion didn’t lose the tanginess or crunch despite being soaked in citrus or pico de gallo for a long time. My slight criticism about this dish is that I wished the shrimp was bigger and packed a tad more crunch.

Chicken Mole Poblano – Chicken mixed in a sweet mole made with chiles, chocolate and warm spices

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James Hook Lobster (Boston, MA)

There are plenty of lobster to be had in Boston, but where to have one affordably? Well, the cheapest would be the Chinese restaurants, but if you want them traditional style, then James Hook is one of the best values in town.

I took my aunt and cousins there and ordered whole steamed lobsters (tip: there is a small parking lot where you can park for free!)

A whole steamed 1.5 lb lobster went for $20 here when I came (on July 4). Actually, you pay $22 when you order but they will refund you $2 in cash when you return the crackers (funny story: my aunt misunderstood and tried to return the oyster crackers that came with our chowder!).

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New Chef Shines at Ray's and Stark Bar (Mid City, Los Angeles, CA)

By: guest blogger @btsunoda

It’s been my experience that many museums don’t plan for the food and drink interests of their patrons. While visitors may be wowed by the fine art and sculptures, the food offered doesn’t quite match the experience. I recently visited Ray’s and Stark bar and I’m happy to say that I had a very different experience. Ray’s and Stark Bar is located at the LA County Museum of Art or LACMA.

They opened in 2011 and feature a Mediterranean-inspired menu includes dishes locally obtained ingredients and offerings from their wood-burning oven. They feature seasonal cocktails, a California-centric wine list, and artisan beers and spirits. While the original chef, Kris Morningstar, former sous chef Viet Pham has taken over and keeping the restaurant going strong.
 The restaurant is actually situated outdoors from LACMA, next to the BP Grand Entrance to the museum. It is well protected by the elements, covered to shield diners from direct sunlight and a glass partition to isolate noise from busy Wilshire boulevard. Eames-style chairs gave the interior a retro-styled look.
 Executive chef Viet Pham is a graduate of the California School of Culinary Arts in Pasadena. His mother helped him to become interested in cooking at an early age. Pham became passionate about the farm to table philosophy when he met Philip Tessier from Bouchon. He has worked at Ray’s and Stark Bar as their sous chef since they opened in 2011 and was promoted to executive chef in the spring of 2014.

Collaboration and teamwork are essential ingredients which make Ray’s and Stark and Bar successful. Viet Pham and “Dragon”, the forager, team up to decide what ultimately gets placed on the menu. Pham credited much of the success of the menu to Dragon because of the knack he has for finding the best fruits and vegetables.

The brainchild of Ray’s and Stark Bar’s water menu is Martin Riese, general manager and certified water sommelier. Flipping through the book, it read much like a wine list, only for water. The water menu included each water’s total dissolved solids, sodium, magnesium and calcium. Because water includes local minerals, it varies greatly, much like wine. Read more about the water menu.

First out of the kitchen was their housemade charcuterie which included duck rillette and truffle chicken liver.
  
I liberally spread the duck rillette and the truffle chicken liver over the toasted baguette slices and enjoyed both immensely.
 

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