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LaLas Argentinian Grill

October 28, 2015

A colleague took me here for the first time back when I worked in Hollywood. I didn't know what to expect, but knew the food was going to be great based off of tasting their chimicurri.

Going a little deeper with their chimichurri sauce, it was basically freaking amazing. I never remembered it to me pulverized like some restaurants, but you can still see a few of the leafy bits. My friend ordered 2 because he didn't want to share. Now I get why.

I've tried many things here. But one thing I was surprised on how delicious it was, were their burger.

I'm a burger snob. There's just nothing I love more than a good patty between bread. And when they ask you how you like your burger done, you know you are in for a good treat. It had good meat flavor, a beautiful char, but the best part was slathering the chimichurri sauce on. ALL over. Slow motion. Big bite. Finger-licking-napkin-faced- GOOD.

I've never had this before, but I did enjoy this. Yes. Chimichurri met the sausage. It has a nice snap and well balanced with the salsa. I've also tried blood sausage before. Unique and actually quite good. As long as you can get passed the blood part.

I'll definitely be back soon because this place makes bad ass food. So if you are ever in town and want to eat here, take me.

7229 Melrose Ave.

Los Angeles, CA 90046

Tel (323) 934 6838

Sunday / Thursday 11AM till 11PM

Friday and Saturday 11AM till 12AM

wine alllll night.

cheers,

Daiisies

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Table Crush - Gracias Madre

October 22, 2015

I got the pleasure this week to have dinner with a group of foodies hosted by Table Crush. This dining experience is something new, fun, definitely delicious, and stress free. Well, meeting the group for the first time is always a bit tense, and sometimes, awkward. BUT! We are foodies. And as foodies, feel assured that your food taking photos are welcomed and appreciated. A common interest of where the best steak you had recently, or your next venture to a different city, state, country.

Table Crush works pretty simply. You just sign up for free on their website, put the most beautiful photo of yourself (though I prefer mine to be a big sexy hamburger), find a meal you would like to have, and then reserve! The meals are prefixed and sometimes paired with drinks as an option. But really, why wouldn't you drink? I love to drink. Love the big eye balls that everyone gets when the cute short glasses come along, the arrays of colors, that one peel a poor orange had to endure... just for you and me.

Basically, the concept of Table Crush is to bring people who enjoy food together at various restaurants in LA to share unique food experiences in a group of 6-8 people.

(First off, I quick apology to the photos not being the most clear or sharp. Shooting at night is still something I am working on)

Table Crush had their dining event that evening at Gracias Madre. This is my first time here, with that said, I was super stoked to have a beautiful Mexican VEGAN dining experience. Yeah, Mexican Vegan. From their website, this is the story of Gracias Madre:

“We first conceived the idea of Gracias Madre while visiting the families of our employees in Mexico. We wanted to both; offer organic Mexican food to the communities we serve as well as honor the mothers who work tirelessly in the kitchens of Mexico and often live without their husbands and children while they work side by side with us in California. Inspired by some of the recipes of these families and the love of their mothers, Gracias Madre serves organic, farm fresh, locally sourced food, full of flavor and love.”

— Gracias Madre

Going back to the photo above, that is the full menu that we received for our tasting. Ready? First things First. Drinks. Because I am NOT an alcoholic, but I just like to get belligerently drunk with my meals. Not really but really. No I don't have a problem.

To start

Is it gorgeous looking or what? The drink consists of :juniper infused mezcal, lime, mint, sparkling wine, spherical ice of absinthe. This drink had a light smoke, the tang from the lime, and the dry finish from the wine. It reminded me of the sour warheads because of the color. Are you old enough to remember what Warheads are?

"mezcal espadin, house quince tepache, crushed ice, smoked table side in a whole pineapple with organic apple wood". Is that ridiculous or WHAT! Your drink is in that pineapple, they bring a freaking smoke gun, and that infuses the cocktail! That lady in the back wants to steal it, just look at her.

Appetizers

Their escabeche are made in house and it was really delicious. The jalapenos weren't too spicy, the carrots had a nice snap to it (I hate it when they are soggy socks), and there were also garlic. There were also a few bowls of guacamole. Simple, fresh, creamy, and a punch of lime. Also, a salsa trio was sent compliments from the chef. The salsa trio consisted of mango salsa, pineapple habanero salsa, pico de gallo, and with some house made tortilla chips.

Chef Chandra Gilbert came out to greet us and explained the concept of Gracias Madre. Which by the way, is a perk of dining through Table Crush, you get to meet the chef. HOW freaking cool is that?! She explained to us how they source their ingredients from local farmers market as well as owning their own farm (so freaking badass). I am not a chef. But I've worked in a restaurant for 4 years and I know how hard it is, for the head/exec chef to step out to greet you, and to show their appreciation for you dining with them. It's very humbling, and makes the food that much better to know there's a lot of heart and soul that the whole team is pulling together. Definitely worth meeting the chef.

Sorry! Back to the meal.

Oh! Hi there! I think they should make one with Habanero! Ultimate butt fire game. By the way, I love their ice cubes.

Ensalada de espinacas - Spinach, shitake mushrooms, mint, mandarins, and aged balsamic. The salad was huge, looked simple, but PACKED with delicious flavors. I loved the play with the shitake mushrooms, it reminded me as if I was eating a Octopus salad. The aged balsamic with the mandarins made the salad very distinct and it's own character. I would definitely order this again, and I'm not even a spinach salad fan.

The next appetizer that we also tasted, and is a MUST, was their Coliflor Frito. Cauliflower, cashew nacho cheese, and lemon. GUYS! I am going nuts with this cashew stuff. Cashes nacho cheese? We all did the mmMMmmmMMmm *eyes roll back* - *died* - *risen*. I loved it. Cauliflower is one of my favorite veggies. It's so meaty, stands within the heat really well, and takes up a lot of flavor if you give it a lot of nurture and love. Now, I would definitely come back just for this.

Entrees

A rolled up tortilla with sweet potatoes, DEEP FRIED - caramelized onions, pico de gallo, guacamole, cashew nacho cheese. All you sweet potato fans. You will love this. Out of everything I ate that night, this really reminded me that I wasn't eating meat. The sweet potato was very smooth and creamy, a perfect way to smack a wall in your face to tell you "HEY! if you are not full yet, this will do it!".

Sorry for the blur, but this is their potato masa cake, pineapple habanero salsa, guacamole, pickled cabbage, black beans, cashew crema, cilanto and more escabeche. I doused their red and green chile sauce on this sope (and my flauta). I loved the black beans and the masa very much. The flavors were well balanced. The habanero in the salsa finds its way to stab you. I like to be stabbed. But don't worry, the cashew crema and pickled cabbage will make the ride easy. I also loved the sweetness of the pineapples and the components in this dish. It was very well thought out and well executed.

Dessert

Peanut Butter Cup Bites - Raw Cacao crust - toasted peanut ganache. Wow. Just wowsers. This was so decadent and different from all the peanut things I've ever had. It was really creamy and rich. Basically, it's everything you would want in a giant tub, with a giant spoon, watching Homeland, Ray Donovan or the Walking Dead. I would like a quart of this NOW.

Followed by their Fudge Brownie - salted caramel, coconut bacon and coconut cashew whipped cream. Uhhhh we all slathered the peanut butter cup spread on this. How full I felt after entrees, immediately disappeared when I was having this dessert.

Rounding it up, I am happy I tried Table Crush. The owner of Table Crush, Jay Park, was with us to share his passion, his visions of bringing a whole new game to the foodie community, and to definitely bring light to the underdogs in the restaurant industry. It's cut throat in this world, and sometimes, one bad review by someone ignorant of a culture, can depict the whole image of a restaurant, causing patrons to steer away.

What I love about Table Crush is how it stays true to the values that I believe in. It sets up random spots for you to try, and you go blinded without really knowing what you are in for. This was a great way for me to kick off my first reservation with Table Crush at Gracias Madre.

I would never think of dining at a Vegan restaurant, and now, look at me. I've became a guppy for cashew nacho cheese and peanut ganache.

Happy eatings, and hope to see more faces on the next Table Crush event!

Salud!

Daiisies

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Special Olympics - SOCAL - Pier Del Sol

October 13, 2015

I've been anticipating this years Pier Del Sol in Santa Monica after a wonderful time I had last year. Get ready, unbuckle your belts, because I'm sure you will gain 10 pounds just by looking at these photos.

Here's a little bio about Special Olympics from their website:

"The mission of Special Olympics Southern California is to provide year-round sports training and athletic competition in a variety of Olympic-type sports for children and adults with intellectual disabilities, giving them continuing opportunities to develop physical fitness, demonstrate courage, experience joy and participate in a sharing of gifts, skills and friendship with their families, other Special Olympics athletes and the community.
Our vision is to provide sports and training programs for any individual with intellectual disabilities who chooses to participate, thereby improving their lives and the lives of everyone they touch."

-Special Olympics

Being as big of a foodie as I am, I was super stoked to see all the participating restaurants that will be there. Providence for one, shucked way over 100 oysters to serve the crowd. This year, I was hoping they would do the same. Why? Because it was the best oysters I've ever had.

Unfortunately, I was so excited that I didn't catch the names of the oysters... all 3 times I stopped by! But the clams, were extraordinary. I've never had such clean tasting clams with the most memorable snappy texture. It just pops in your mouth. The sauces that they were serving were impeccable as well. You would think cocktail sauce, horseradish, and mignonette sauce is the most simple things to serve with oysters. Like duh, how can you mess that up? Well... A LOT of places do. And once you've tried their sauces, especially their mignonette, then you will understand the excited booty dance that I was doing.

Hache LA were serving a nice refreshing non-alcoholic cocktail. Fresh strawberries with basil lemonade. Such a delightful cooler to ease of the terrible hot-humid weather that was hitting the pier. I was DRENCHED in sweat every time I stepped into the sun.

Bar Pintxo served one of the best breakfast Paella I've had. I haven't had much either, but the saffron was so aromatic and distinct. There was a bit of socarrat in every bite which drove me bonkers! So delicious! With the creamy soft poached egg was to d-i-e for.

Speaking of delicious poached eggs, it seems like everyone was getting their egg game right.

Getting serious now.

Fishing with Dynamite served one of the best shrimp and grits I've ever had! John just came back from New Orleans a few months ago, and said this topped what he's had there. By the way, I'm not trying to sound obsessed... but the poached egg was STELLAR. The whites literally mushed off... like soft super soft custard.. glued to the ooey gooey yolk... there was nothing more heavenly.

Take a break and grab some fresh s'mores from Spago! My brothers girlfriend, Angela, is the Sous pastry chef that created this with her team for this lovely event. Though this was specially made for this event, I just want to say that their raspberry marshmallow was the best mother f'ing marsh s'mores muusshh I've had! It totally reminded me of the holidays, and y'all know how crazy I am about the holidays right now! BEAST! Think of raspberry covered chocolates. H-ea-v-e-n.

Via Alloro served a duck beat salad and a delicious creamy mushroom truffle soup. Their mushroom soup is something that I was looking forward to this year as well. Though the soup was cold... the mushrooms had a delicious aroma throughout. The truffles, however, did nothing for the soup. I was a bit underwhelmed this year. The duck beat salad was simple, refreshing, and balanced if you eat the dish together. The duck was slightly salty.

This was AMAZING. Hamasaku did this sweet tofu wasanbon that was out of this world! I should've had more of this. It was their version of panna cotta, and I definitely enjoyed this a lot more. It was really thoughtful and well executed. Something so simple done right, gochisousama!

LA Prime did not disappoint with this New York cut steak. A beauty served with watercress, perfect mash and meat gravy. Is that sexy or what? I had 2 plates. (restaurant is located in Westin Bonaventure Hotel).

Mistral was here last year and here again this year serving the same dish. I'm NOT complaining. This was their red wine braised short ribs, doused with a horseradish cream, on a garlic crouton. This was slayed! The horseradish cream was the perfect compliment to cut the richness of the beef. Need I say more? Just one bite folks!

Ok we are almost there. Are you getting hungry yet?

Comforting pesto penne from Terroni! I love, and pretty much am, obsessed with pasta at the moment. I loved the velvet olive oil that you can taste in the whole dish. So silky in the best way ever! I'm definitely going to pop my head in this restaurant in the near future!

Daily Grill was serving up some blackened Ahi tuna. I was a bit skeptical by the simplicity of this dish. But the flavors? PACKED! This was SO delicious, and had gems hidden! There were artichokes, DELICIOUS artichokes. I think this dish was the underdog from the event. Who knew a simple salad like this could be so freaking decadent! I have to visit the Daily Grill AS WELL.

The Tripel created a simple refreshing ceviche served over taro chips. Great dish for this humidity. I never thought of using taro chips for ceviche... genius. Is it lower calories? A girl can only dream....

Really? Angelini Osteria served prosciutto with persimmons. WHY. DOES. IT. TASTE. SO. GOOD. TOGETHER?! Persimmons is seasonal. So how am I going to eat this again? Why do this to me? WHY must you?! I hate simple dishes. Everyone tries to always overdo simple things that stands on it's own. Cantaloupe has nothing on this persimmon. Bravo!

Honary Chef goes to Alain Giraud, chef and owner of Maison Giraud. Serving up some pretty looking food that day. Their salad nicoise was simple and fresh. Again, another refreshing dish to cleanse this heat. And scoot over to grab a mini pain au chocolat, one of my favorite classic french pastries. Where's the coffee?!

Uhhh... yeah you gotta make your sundae from Dandy Don's. Don't forget your nuts and maraschino cherry.

Strand House made this pretty awesome creation. What you see is a blueberry crumb cake, creme fraiche whip you see there, blueberry compote, and a cardamom injector. How fun is that?

Uhhh... yeah this happened to. PINKS was serving up their whole links. No minis. No saving grace. You take the calories, and you run. You can feel bad later, but at this moment, I devour and I will slay.

It's now Tuesday, and I've been working out insanely from eating as much as I did. The hot humid weather didn't make me feel all that attractive either... but now, I feel a lot better. I am super stoked to come back again next year.

Now you tell me. $150 to help charity and to get all this food, is it worth it to you?

gochisousama,

Daiisies

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Wine & Dine

LaLas Argentinian Grill

Table Crush - Gracias Madre

Special Olympics - SOCAL - Pier Del Sol