Show 245, October 21, 2017: Restaurateur Ryan Pernice, Table & Main and RO Hospitality

Ryan PerniceExecutive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living history from the Civil War) earlier this month with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.)   as invited guests of Visit Roswell. In this show we start our coverage of the best of Roswell with a chat with restaurateur Ryan Pernice, the founder of Table & Main restaurant, a true locals’ favorite.

A simple, seasonal, and Southern dining experience, Table & Main offers a place for people to come and enjoy themselves at a cozy restored homestead on lively Canton Street in Roswell, Georgia. Diners enjoy quality dishes evocative of the South and home-style cooking like Chef Woody Back’s famous fried chicken that some patrons argue rivals grandma’s recipe. Table & Main proudly promotes itself as the place to get your bourbon on Canton Street with its well-stocked bourbon bar and beautiful patio where partakers can relax, surrender their troubles, and enjoy the hospitality and attention of the restaurant.

“Founded by Ryan Pernice, RO Hospitality opened its first restaurant, Table & Main, in Roswell, GA in 2011 with a clear, confident vision of becoming the neighborhood’s adopted clubhouse. We’re proud of our progress towards achieving that goal, being tremendously fortunate to work with amazing people as we hone our community focus at two additional concepts: Osteria Mattone and Coalition Food and Beverage.”

“Our team relies on five major characteristics to nurture the tradition of excellent hospitality our restaurants represent: Warmth, Optimism, Ownership, Conviction, and Loyalty. With those key traits uplifting our Cuisine, Service & Story, we will create such positive experiences for our guests that they will seek to make us a part of their daily lives.”

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Show 170, May 7, 2016: Oak Grill’s Executive Chef, Marc Johnson, Island Hotel, Newport Beach

Marc JohnsonExecutive Chef Marc Johnson at Oak Grill at The Island Hotel in Newport Beach just launched Slow Smoked Sundaze. It’s a relaxed, family-style, smoked BBQ Sunday. Chef Marc is here with all the succulent details.

Chef Marc isn’t just playing around with grilling and barbecue here. He has three years of serious regional cooking experience in Huntsville, Alabama. That’s real barbecue country! His creations at Slow Smoke Sundaze play homage to the various styles of American regional barbecue.

“All summer long you’ll find us smoking up Southern goodness at Oak Grill. Join us for Slow Smoked Sundaze and devour authentic BBQ smoked on property with a mixture of cherry and oak wood.”

“Choose from baby back ribs, brisket, cedar-plank salmon, fried chicken and whole roasted catch of the day. The mains are accompanied by deliciously authentic sides and down-home desserts.”

“Wash it down with our backyard lemonade, spiked with Tito’s Vodka if that’s your thing.”

Slow Smoked Sundaze is an inspired idea for Dad on Father’s Day on June 19th. It’s a reasonable $34 for adults with generous portions. You’ll probably have food to take home.

 

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Show 164, March 19, 2016: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part One

David HandsIn November 2009, Chef Thomas Keller returned to Southern California after almost 20 years to bring his renowned Bouchon Bistro cuisine from Yountville to the City of Beverly Hills. Chef Keller’s accomplished culinary team also has a sense of humor. Chef Keller’s casual restaurant in Yountville, Ad Hoc, is known for their fried chicken. By guest demand Monday nights at Bouchon Beverly Hills are now Ad Hoc Fried Chicken nights.

The restaurant, located just two blocks from the famed Rodeo Drive and situated adjacent to the beautiful Beverly Canon Gardens, offers guests both the grandeur of a soaring interior space designed by the award-winning firm of Adam D. Tihany or the tranquility of an urban oasis with its second floor terrace overlooking the gardens. Like Chef Keller’s earlier incarnations of classic French dining, Bouchon Bistro features a classic mosaic floor, a magnificent pewter bar, antique light fixtures and hand-painted murals by renowned French artist Paulin Paris throughout the restaurant.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) join us for a look behind-the-scenes.

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Show 164, March 19, 2016: Chef de Cuisine David Hands & Katie Hagan-Whelchel, Executive Sous Chef, Bouchon Beverly Hills Part Two

Katie HaganWhelchelBouchon’s quintessential bistro fare changes with the seasons but though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar.

In addition to a comprehensive wine list and range of hand-crafted cocktails, Bouchon Bistro presents a unique “Vin de Carafe” program that highlights one-of-a-kind wines from some of southern California’s outstanding wine producers.

Monday nights, by popular demand, are now ad hoc Fried Chicken nights. The chicken is brined for 12 hours in an herb-lemon brine.

The incredible sides like braised collard greens and cornbread with honey butter change with the seasons. Chef Katie is from the South and was the Chef de Cuisine at ad hoc in Yountville where the recipe originated so the signature Buttermilk Fried Chicken is a preparation that’s second nature to her. On Monday nights in addition to table service a lot of fried chicken leaves the restaurant in special packaging “To-Go.”

For the last three years Bouchon has been part of the high profile Vanity Fair Post Oscar bash in Beverly Hills. Of all the edibles Bouchon serves at the exclusive, by-invitation-only affair the ad hoc Buttermilk Fried Chicken is the single most popular.

Chef de Cuisine David Hands and Executive Sous Chef Katie Hagan-Whelchel (ex-Ad Hoc) continue with us for a deeper look behind-the-scenes.

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Show 155, January 16, 2016: Cathy Hung, Deputy Director, Taiwan Tourism Bureau, L.A. Office

Taiwan the Heart of AsiaTaiwan’s compact size, geographical and climatic diversity, and advanced transportation system let you go from tropical to subtropical, temperate and frigid zones in a matter of hours. See coral reefs and pebbled beaches, lush teas fields and hot springs, old-growth forests and majestic peaks, all in a single day.

Taiwan hosted some 10 million tourists in 2015. The US visitors are about 480,000 in total (4.53% increase compared 2014). It’s the big breakthrough for Taiwan tourism.

It’s the “Gourmet Year” of Food Tourism in Taiwan. “Time to Eat” is the theme.

CNN has selected many Taiwanese specialties among the “40 Must Eat Foods.” Look for Gua Bao, Pineapple Cakes, Stinky Tofu, and Fried Chicken among other items.

Chef Bruce Chen of Popcorn Chicken in Irvine showcases Taiwanese Popcorn Chicken. His cooking demo is Sunday afternoon on the Taste of Travel Theater stage.

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Show 112, February 28, 2015: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort

Marlene MooreFor the last seven years Chef Marlene Moore has been overseeing the busy Temptations Food Court, the Poker Room, and Bingo Parlor at Pechanga Resort & Casino. The Food Court features American, Italian, Mexican, Fried Chicken, Espresso, Pastries, Bahn Mi, Hot Dogs, finished-to-order Donuts and fresh Lemonade.

The outlet names at Temptations are American Classics, Agave Mexican Delights, Pronto Italiano, Caffe Cocoa, Little Wok Asian Specialties, and Pechanga Fried Chicken.

Chef Marlene explains why her special fried chicken (prepared to order) is well-worth waiting for!

 

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Show 83, August 9, 2014: Guest Host Chef Jimmy Shaw and Producer & Co-Host Andy Harris preview the show

Guest Host Chef Jimmy Shaw of Loteria! Grill restaurants and Producer Andy preview the show.

Chef Jimmy Shaw of Loteria! Grill is with us. He brought the rich Mexican Street Food of his native Mexico City to Los Angeles. Keep in mind that Los Angeles is the 2nd largest Mexican City in the World. It all started in 2002 with a modest stand in the Original Farmers Market at Third and Fairfax in Los Angeles.

Chef Jimmy Shaw educates us on the ample Mexican sandwich, The Torta. He also talks about stocking Mexican ingredients in your home pantry.

Josh Lurie of Food GPS is at it again with delectable food and beverage events. The 3rd Annual Food GPS Fried Chicken Festival is set for Sunday afternoon, August 17th in Chinatown’s historic Central Plaza.

The Museum of the American Cocktail (based in New Orleans at the Southern Food & Beverage Museum) is presenting an evening of cocktails, food, and entertainment featuring (the always entertaining) culinary historian and author Richard Foss on August 18th at 6:30 p.m. at Roxanne’s Lounge in Long Beach. The presentation is : “Dry With a Twist: A Liquid Lesson in How Prohibition Changed America.”

One of the most important wine regions in Mexico is the Valle de Guadalupe located about an hour and one-half South of Tijuana. The best of these wines are slowly finding their way North to Southern California. Manuel Alvarez of AlXimia Vino Elemental winery joins us from the Valle de Guadalupe with his Family’s story.

Tarit Tanjasiri is the baker/proprietor of the revered CremaCafe in Seal Beach. It started as a small breakfast and lunch spot. Tarit couldn’t source a bread for his sandwiches that satisfied him so he added an adjacent production bakery. We’ll meet him.

“A new kind of cocktail book, The 12 Bottle Bar, distills the craft cocktail movement for the home bar. Irresistibly uncomplicated, just 12 bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails.” The husband-and-wife authors are with us.

Orange County’s answer to the prestigious, red carpet awards shows is The Golden Foodies. Voting has started for this year in the first group of categories and the public is invited to vote for their favorite restaurants and related categories. Good luck to all…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 83, August 9, 2014: Food GPS Fried Chicken Festival, Chinatown

Joshua Lurie of Food GPSJosh Lurie of Food GPS is at it again with delectable food and beverage events. The 3rd Annual Food GPS Fried Chicken Festival Presented by Bolthouse Farms is set for Sunday afternoon, August 17th in Chinatown’s historic Central Plaza. Hours are 4:00 p.m. to 7:00 p.m.

This all-inclusive, chef-focused event includes some of L.A.’s best chefs preparing unique fried chicken dishes and complimentary sides. Additionally, there are an array of delicious desserts (Valerie Confections) and beverages.

Participating chef Jesse Furman (Free Range LA) and Josh Lurie of Food GPS preview the Festival.

Just added to the lineup are Chef Jimmy Shaw of Torta Co. with a Milanesa de Pollo and Chef Eric Greenspan of Greenspan’s Grilled Cheese.

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August 9: Jimmy Shaw, FoodGPS, Richard Foss, AlXimia Vino Elemental Winery, CremaCafe, David and Lesley Jacobs Solmonson, Golden Foodies

Podcasts

Segment One: Guest Host Chef Jimmy Shaw and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Jimmy Shaw of Loteria! Grill and The Torta Co.
Segment Three: Food GPS Fried Chicken Festival, Chinatown
Segment Four: Food Historian & Author Richard Foss
Segment Five: Manuel Alvarez of AlXimia Vino Elemental Winery
Segment Six: Tarit Tanjasiri of CremaCafe & Bakery
Segment Seven: The 12 Bottle Bar
Segment Eight: The Golden Foodies

Guest Host Chef Jimmy Shaw of Loteria! Grill restaurants and Producer Andy preview the show.

Chef Jimmy Shaw of Loteria! Grill is with us. He brought the rich Mexican Street Food of his native Mexico City to Los Angeles. Keep in mind that Los Angeles is the 2nd largest Mexican City in the World. It all started in 2002 with a modest stand in the Original Farmers Market at Third and Fairfax in Los Angeles.

Chef Jimmy Shaw educates us on the ample Mexican sandwich, The Torta. He also talks about stocking Mexican ingredients in your home pantry.

Josh Lurie of Food GPS is at it again with delectable food and beverage events. The 3rd Annual Food GPS Fried Chicken Festival is set for Sunday afternoon, August 17th in Chinatown’s historic Central Plaza.

The Museum of the American Cocktail (based in New Orleans at the Southern Food & Beverage Museum) is presenting an evening of cocktails, food, and entertainment featuring (the always entertaining) culinary historian and author Richard Foss on August 18th at 6:30 p.m. at Roxanne’s Lounge in Long Beach. The presentation is : “Dry With a Twist: A Liquid Lesson in How Prohibition Changed America.”

One of the most important wine regions in Mexico is the Valle de Guadalupe located about an hour and one-half South of Tijuana. The best of these wines are slowly finding their way North to Southern California. Manuel Alvarez of AlXimia Vino Elemental winery joins us from the Valle de Guadalupe with his Family’s story.

Tarit Tanjasiri is the baker/proprietor of the revered CremaCafe in Seal Beach. It started as a small breakfast and lunch spot. Tarit couldn’t source a bread for his sandwiches that satisfied him so he added an adjacent production bakery. We’ll meet him.

“A new kind of cocktail book, The 12 Bottle Bar, distills the craft cocktail movement for the home bar. Irresistibly uncomplicated, just 12 bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails.” The husband-and-wife authors are with us.

Orange County’s answer to the prestigious, red carpet awards shows is The Golden Foodies. Voting has started for this year in the first group of categories and the public is invited to vote for their favorite restaurants and related categories. Good luck to all…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Jimmy Shaw of Loteria Grill and Torta CompanyChef Jimmy Shaw of Loteria! Grill is with us. He brought the rich Mexican Street Food of his native Mexico City to Los Angeles. Keep in mind that Los Angeles is the 2nd largest Mexican City in the World. It all started in 2002 with a modest stand in the Original Farmers Market at Third and Fairfax in Los Angeles.

There are now Loteria! Grill restaurants in Hollywood, Studio, City, Westlake Village, Santa Monica and Downtown at Fig at 7th.

“Lotería! Grill has grown from the open-air stall at the Farmers Market to become a nationally renowned group of restaurants that offer a casually elegant, fun and relaxed atmosphere in which to enjoy everything from a refreshing agua fresca or margarita to award-winning, delicious regional specialties and slowly cooked guisos served with handmade corn tortillas.  Favorites like the Chicharrón de Queso, and the Probaditas, a mini-taco sampler of our signature guisos, have their guests coming back frequently for more.”

Chef Jimmy Shaw educates us on the ample Mexican sandwich, the Torta. He also talks about stocking Mexican ingredients as part of your regular home pantry.

Joshua Lurie of Food GPSJosh Lurie of Food GPS is at it again with delectable food and beverage events. The 3rd Annual Food GPS Fried Chicken Festival Presented by Bolthouse Farms is set for Sunday afternoon, August 17th in Chinatown’s historic Central Plaza. Hours are 4:00 p.m. to 7:00 p.m.

This all-inclusive, chef-focused event includes some of L.A.’s best chefs preparing unique fried chicken dishes and complimentary sides. Additionally, there are an array of delicious desserts (Valerie Confections) and beverages.

Participating chef Jesse Furman (Free Range LA) and Josh Lurie of Food GPS preview the Festival.

Dry with a Twist: A Liquid Lesson in How Prohibition Changed AmericaThe Exhibition Room at Roxanne’s Cocktail Lounge & Latin Grill, Long Beach’s “hidden speakeasy,” hosts the next edition of Touring the Cocktail: MOTAC Los Angeles, a liquid lesson in how Prohibition changed America. Come out for an evening of culture and cocktails, costumes and music! Dress as a flapper, bootlegger, moonshiner, or temperance crusader (no hatchets please, ladies). There will be prizes for the best costume, giveaways, and more!

Whether you were a regular tippler or never let a drop of alcohol past your lips, Prohibition affected every American’s life. Dining options, dating habits, vacation choices, and perhaps most infamously, the attitude of citizens toward law enforcement, were forever altered by the temperance movement’s short-lived crowning achievement. Even so, most Americans don’t really understand who we were before that great experiment, how Prohibition came to pass, and the ways in which the period reverberates to this day.

Historian Richard Foss, author of “Rum: A Global History,” transports participants to a world of temperance terrorists and flappers, moonshiners and smugglers, and ordinary citizens who just wanted a drink and would get it by any means necessary. Drinkmaster David Valiante executes a menu of five period cocktails, illustrating the ways in which America’s palate for drinks has changed.  (Don’t worry, bathtub gin will not appear on the menu, but some delightful and largely forgotten beverages will make a glorious reappearance.) A light dinner of savory specialties from Roxanne’s Latin Grill is included in the price of admission.

Tickets are $40 in advance, $35 for members of SoFAB/MOTAC and the USBG. Tickets at the door are $50 (subject to availability.)

Manuel Alvarez of AlXimia Vino ElementalOne of the most important (and historic) wine regions in Mexico is the Valle de Guadalupe located about an hour and one-half South of Tijuana. The best of these wines are slowly finding their way North to Southern California. Manuel Alvarez of AlXimia Vino Elemental winery joins us from the Valle de Guadalupe with his Family’s story.

Wine tasting and tours are available to visitors at this architecturally significant winery.

“AlXimia is a wine-making project born from the meeting of the senses and the world, with special attention to the earth, the plant, the fruit and its benefits. We are trying to understand, use and preserve nature.

Baja California is wine country, and wines are, in our view, the product of the transmutation of the four natural elements:

  • the earth that nourishes and gives rise to the vineyards
  • the scarce water that is vital in the Valle de Guadalupe
  • the fresh air that comes from the sea and
  • the fire in the form of the heat from the sun, providing the freshness and warmth needed to ripen the grapes and give them the adequate acidity, while at the same time generating the energy needed for the process
  • When you assemble these 4 elements, the space (or ether) becomes the fifth element that makes possible their existence.

AlXimia is a family business focused on the work of the sensible. It is a group born at home, amidst the respect for the environment, in the tradition of teaching and knowledge transfer. AlXimia travels through the wine trail manifested in a free and existential thinking against the structured and accurate scientific thought process, daring to innovate.  Started by a mathematician turned winemaker, this amazing winery was built by an innovative architect, the mathematician-winemaker and his astronomer father.”

Tarit TanjasiriTarit Tanjasiri is the consumed baker/proprietor of the revered CremaCafe & Artisan Bakery in Seal Beach. It started eight years ago as a small breakfast and lunch spot. Tarit couldn’t source a bread for his sandwiches that satisfied him so two years ago he added an adjacent production bakery. It’s the café on one side and the bakery on the other. We’ll meet him.

Tarit’s Kouign Amann was one of the OC Weekly’s “100 Favorite Dishes of 2014.”

According to Anne Marie Panoringan of the OC Weekly : “Per Tarit, a Kouign Amann is a pastry from the Brittany region of France. It’s often considered more of a cake than a pastry, although Crema utilizes croissant dough for their version. Layers of butter, dough, sugar and a bit of sea salt are formed. Shaped to resemble a blooming rose, it is then placed in the deck oven to bake. Sweetness and density are much higher in France, and they come in many more sizes, shapes and filling flavors.”

David and Lesley Jacobs Solmonson“A new kind of cocktail book, The 12 Bottle Bar, distills the craft cocktail movement for the home bar. Irresistibly uncomplicated, just 12 bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails.”

David Solmonson and Lesley Jacobs Solmonson, the husband-and-wife authors (and noted cocktail enthusiasts) are with us.

“We’re living in the midst of a cocktail renaissance – artisanal cocktails. Celebrity mixologists, drink menus that outshine wine lists and feature ingredients as fresh and complex as the most sought after meals. Just as home cooks have looked to popular restaurants and chefs for new recipes, imbibers want to bring the magic of a local speakeasy straight to the living room.”

Golden Foodie AwardsOrange County’s answer to the prestigious, red carpet awards shows is The Golden Foodies. Voting has started for this year in the first group of categories and the public is invited to vote for their favorite restaurants and related categories. There are two more weeks of voting cycles…

Winners are chosen by the people. It’s a People’s Choice Food Awards. The Golden Foodie Awards Gala at The Fairmont in Newport Beach is Saturday evening, September 28th. Good luck to all…

Voting concludes on August 9th for the categories of : Mexican, Vegetarian, Pizza, Beer, American Cuisine, Burger, Cocktail, and Best Food Talk Radio Show.

The Founder of The Golden Foodies, Pamela Waitt, and J.C. Clow of The Winery Newport Beach join us. It’s been announced that J.C.’s The Winery Newport Beach has been nominated (one of three nominees in the category) for Best New Restaurant.

Podcasts

Segment One: Guest Host Chef Jimmy Shaw and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Jimmy Shaw of Loteria! Grill and The Torta Co.
Segment Three: Food GPS Fried Chicken Festival, Chinatown
Segment Four: Food Historian & Author Richard Foss
Segment Five: Manuel Alvarez of AlXimia Vino Elemental Winery
Segment Six: Tarit Tanjasiri of CremaCafe & Bakery
Segment Seven: The 12 Bottle Bar
Segment Eight: The Golden Foodies

Show 48, November 16, 2013: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly

Linda BurumThe current issue (November) of Los Angeles Magazine is a special issue highlighting foods from around the world that are available in Los Angeles. Linda three articles are “Dumplings around the world,” Fried chicken around the world,” and “Skewers around the world.”
Linda is just back from a trip to Taipei, Taiwan where she conducted some intensive restaurant research.

Linda reports on her dining adventures there and mentions where you can get some of these same signature dishes locally.

Correction: “Lou rou fan” is braised pork over rice. In Linda’s commentary she mistakenly defined them as “Slack Season noodles.”

Din Tai Fung, known for outrageous Shanghai soup dumplings, is very popular in Taiwan. They have a well-established branch in Arcadia. They just opened at The Americana at Brand in Glendale and a restaurant in South Coast Plaza will debut in the near future.

Linda’s Notes :

“While every tourist to Taipei will hear about all the wonderful night markets (especially the unusual offerings such as blood cake, braised pig intestines and stinky tofu) so popular with T.V. hosts for their play value, I have decided to expand the idea of great food locations in Taipei. Some visitors want to sit down to eat, have a drink and relax.)

Many of the countries iconic dishes like danzai noodles, lou rou fan, braised pork over rice and three cup chicken can be found in dedicated specialty restaurants.

Just a brief mention of why Taipei has such a diverse supply of regional Chinese restaurants that have influenced the Island’s cuisine.

Early on, waves of Mainland Chinese immigrants settled there especially Funnanese and Hakka’s from southern China. But one of the biggest influences came after WWII when over a million mainlanders from all over fled during the post war revolution

Throughout the war many leaders hid out in remote spots like the Sichuan and Hunan mountains. They brought their chefs with them when they escaped to Taiwan. All this left its mark on the food and restaurants you find today and why Taiwan is known for its diversity of regional Chinese restaurants.

1) I stopped by two places that serve perhaps the most beloved dish in Taiwan: braised pork over rice (lurou fan) the first and most famous Jin Feng lu rou fan always has a line so my friends sometimes go to Ji Shan restaurant which is only 4 minute walk for Youngchun station near the famed 101 Building (more about that later) which they say is equally good. (So I talk about why dish is fabulous, what’s in it etc.)

2) Tu Hsiao Yueh restaurant: Danzai (or Tan Tsai) noodles (slack season noodles) and other southern Taiwanese specialties. Some think the noodle dish is so great that criminals on the lam would sneak into town at the risk of getting caught just to get a bowl. The restaurant is now run by 4th generation; more facts about dish and family

3) Tripod King hot pot restaurants
For years Taipei residents had to travel to the city of Taichung to taste the Dongbei (northeastern China) flavor of Tripod King’s hotpot. Now there are several branches in Taipei. The broth is so good people bring jars of it home (and take leftover broth from their dinner) to make more hot pot.

4) Northsea Fishing Village Seafood
Specializes in fish and seafood from around the Penghu archipelago which lies between Taiwan and mainland China. Very fresh fish, sea urchin, rock lobster from that region.—English menu.

5) Hakka-style Chinese restaurant called Chiachia. What is Hakka food like?—this place has color photos on the walls and outside to show you—yet extremely casual and inexpensive.

6) Next I’ll discuss three classic Taiwanese restaurants of different price levels and what comprises Taiwanese cuisine.

  • Sit-fun: neighborhood style
  • Shen Yeh Chain of semi-formal
  • Shen Yeh Ambiences –which as sort of semi molecular gastronomy style Taiwanese

7) Then: Badasan Aboriginal Restaurant. These people preceded the Chinese. They serve things like wild boar and pigeon and food cooked wrapped in leaves, etc.

8) If you had only one day in Taipei where would you go? (I’ll tell why the 101 Building is a foodie must). Among other things it has a Din Tai Fung which is now so famous here . (I ate the truffle dumplings there and black pork dumplings which are not served here on the regular menu.)

And of course we know they have opened in Glendale and pretty soon in South Coast Plaza in Costa Mesa.

Here in L.A. we have lots of Taiwanese spots.

The newest homestyle place is BEBE Fusion in Alhambra.”

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