Local LA Gifts For Your Foodie Friends!

Los Angeles has so many great finds that you really shouldn't look elsewhere for that special gift for your food loving friends. Yep, there are many lists like these, but here are my picks (you know, if you were buying something for me ... )

1. Truffles from Compartes Chocolatier
Compartes is one of the best local chocolatiers and they put cute artwork on top of their truffles too. Wouldn't a box of gingerbread truffles with penguins on them just be an adorable gift? Although everyone would love to receive the Macallan whisky truffles too.

2. Purple Forest Pie from I Heart Pies
Pumpkin pies? Boring ... Try I Heart Pies' black currant and speculoos pie. It doesn't just look striking with the purple color, with its creaminess and slight tart flavor, this is going to be someone's new favorite pie.

3. Caramels from Le Bon Garcon
Still my favorite caramels ever (it's just so smooth and never sticks to my teeth), Le Bon Garcon keeps coming up with new seasonal flavors that I always love. The newest one is persimmon with some guava and lime (though I'd love to see them make one with stronger persimmon flavor). Get them while you can!

4. Boozy chocolate bars from Ococoa

Your foodie friends probably like to drink, too. Appeal to both sides with these beautiful chocolate bars from Ococoa, filled with caramel flavored with things like Irish whiskey, Tawny Port, and honey liqueur. I've seen them sold at Farmshop.

Seasons 52, Now Serving Delicious Low Calorie Food at Westfield CenturyCity

When you want something healthy but still tastes good while shopping at the Westfield Century City, head over to the newly opened Seasons 52. Everything on the menu is under 500 calories and they use no butter and no fryer. They also have one hundred wines on their list, 62 of them available by the glass.

I was recently invited to a preview tasting in one of their private dining rooms.

Our visit started on the patio with a glass of Chartogne-Taillet Cuvee Sainte Anne, a small grower champagne, and a lemon verbena mojito.

So the verbena used in the mojito, along with a bunch of other herbs used in different dishes come from plants grown on site. There are some herbs on the side of the patios and there is a small "Chef's Garden" room near the entrance, and you can peer in through the glass door as the chefs harvest the herbs throughout the day.

There's a large patio area and it was surprisingly quiet for being next to Santa Monica Blvd.

We started with a crispy Chipotle shrimp flatbread with roasted poblano, grilled pineapple and feta cheese

Then we went into the dining room for our tasting. For an amuse bouche, we had dungeness crab and Haas avocado, pico de gallo, finger lime. This was paired with Aveleda Vinho Verde, Portugal 2011

I think this was my first time having finger lime, which was very tart, but all the components worked well together. The vinho verde is made with half a dozen native Portuguese varieties and is crisp and clean.

Next is a course I've had at the Costa Mesa Seasons 52:
Organic salmon on cedar plank, lemongrass skewered sea scallop, farmers market vegetables

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Learning to Make Okonomiyaki! (Recipe)

No, I'm not talking about going to Gaja and putting the batter on the grill, but actually making okonomiyaki from scratch! It's one of the many classes that Yoko Issasi teaches in her Japanese Foodstory class. Each of her small group class takes place in a small studio downtown, around a large wooden table that she outfitted herself.

OKONOMIYAKI RECIPE
First, you have to make the flour mix, which is:
1 cup or 4 oz of weak flour, can be substituted by cake flour
1 cup dashi stock, and ..

1/2 cup yamaimo (slimy yam)

If you've never had yamaimo .. it's a yam like you've never had. When you grate the yam, you will get a bowl of slimy stuff!

In a large bowl, put weak (or cake) flour with dashi stock. Whisk well until smooth, then add grated yamaimo and mix well.

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