Xian Wei Dinner Series Elevates Regional Chinese Flavors

Chinese food has long been cornered into the "cheap food" category, but 19 year old Luther Chen tries to fuse his fine dining culinary training with the regional Chinese cuisines that he tasted when he was traveling through China. The Xian Wei (which is the equivalent of "umami" in Chinese) is a dinner series taking place at Luther and partner Kenny's home in San Pedro (they will also soon launch a Chinese food truck called Shaokao). Curated by blogger Clarissa Wei, the underground dinner promises a journey through "5 courses, 5 regions". The next dinner is taking place on Saturday, February 8. The suggested donation is $75 and you can reserve a spot here. 

Luther Chen

I tasted the menu during a Saturday afternoon. My lunch started strong with an amuse bouche of 30 second microwave sesame cake, one served with sesame salt, the other served with fermented bean curd

The sesame cake is light, sweet and fluffy. Surprisingly the savoriness of the fermented bean curd complemented it quite well. This was inspired by an El Bulli dish which was a black sesame cake with miso.

There is a wine pairing for $35 but we're hoping that Xian Wei will start opening it up to a BYOB or partnering with a local wine store, in the spirit of supper clubs!

The first course is Sichuan pickles (daikon, cucumber, wood ear mushroom, sichuan peppercorn vinaigrette, sesame sand)

This was a great starter, as well, with the pickled daikon and the spicy vinaigrette getting your palate going.

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A Sauvignon Blanc Dinner with Brancott Estate at Soho House

Sauvignon Blanc makes up 70% of all the wines produced in New Zealand. Brancott Estate was the first to plant Sauvignon Blanc and Pinot Noir grapes in Marlborough, back in 1975, and they seek to keep breaking ground with their new Chosen Rows Sauvignon Blanc. New Zealand sauvignon blancs are typically fruit forward and drank within the first 2 years. Their prices range no more than $30-35, in comparison to French sauvignon blancs which can go for $120-150. Brancott Estate and a few other pioneering wineries are now trying to make sauvignon blancs that are more about the structure and complexity, and can be aged, which is atypical for New Zealand.

I got to taste some of these wines and compared them to the French ones during a private dinner held at Soho House. Great food, great wine, and a beautiful view of Los Angeles.

2010 is the first vintage of Chosen Rows to be released to the world (it will be released this year), and as such, we compared them to all 2010 vintages of two other New Zealand and two French wines.

Photo courtesy of Brancott Estate

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Go Greek Yogurt: A Greek Yogurt Bar in Beverly Hills

Combining the popularity of Greek yogurt and Pinkberry, Go Greek Yogurt provides a place in Beverly Hills to get authentic, imported Greek yogurt with various toppings. The yogurt is flown in directly from Greece.

There are three options for the Greek yogurt, based on the fat content. The most authentic one is 10% fat but you can also get a 2% or a nonfat Greek yogurt.

The 10% obviously tastes the best, but the 2% is still smooth and creamy. I can't eat the Greek yogurts they sell at the grocery stores without adding something to it, but this one I can eat by itself. The yogurt is stored in terracotta bowls, and when you order some to go they will also pack it up in terracotta pots. I want to get one just as a souvenir!

Before moving on to the toppings, don't miss the two most important sections: the preserves and honey. They have authentic preserves that the Greeks eat with their yogurt, including carrot, sour cherry, and rose preserves.

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