We are thrilled to have the chance to giveaway tickets to this year's LA Street Food Fest to five lucky Dish readers! Our girl Kasey from Kasey's Kitchen totally scored us five pairs of tickets to this awesome event and we're giving them away to you!

For those of you who are not familiar with LA Street Food Fest, it is a Foodie's fantasy! This year they have over 100 participants including food trucks, restaurants, pop-ups, wine-tastings, and more! The event will take place at the Rose Bowl on Saturday June 29th and tickets are $50 for general admission (all you can eat and drink plus a $20 Uber credit!) or $75 for VIP which gets you early entry and a $30 Uber credit. Get your tickets on Eventbrite here OR enter for a chance to snag a pair of free tickets below! Good luck!

*Please note, tickets will NOT be sold at the door! 

Don’t Forget to Get Social!

www.facebook.com/kaseyskitchen

www.twitter.com/kaseyskitchen

www.pinterest.com/kaseyskitchen

www.kaseyskitchen.com

This Thursday, June 13^th, from 6-9pm the Mondrian Hotel is introducing VINIUM Wine to the city of Los Angeles at its bi-monthly UNCORKED event held in their Skybar Living Room. 

VINIUM is an eco-chic winery designed to reduce their carbon footprint on the environment up to 90% by utilizing alternative packaging, and dispensing units instead of the traditional bottle and cork.  Understanding this concept was the Food & Beverage Director at the Mondrian Hotel in West Hollywood, Christopher Roache, whom sought to move in the direction of sustainability for his wine by the glass program.

According to the EPA (US Environmental Protection Agency), of the 3.7 billion bottles consumed in 2012 in the United States, it is estimated that 80% of those wine bottles will end up in US landfills.  What many consumers don’t realize is that the bottle and cork isn’t necessary for wines that don’t require aging.  In an effort to prevent further waste VINIUM wines are packaged in a 9.0 Liter AirLock pouches (equivalent to twelve bottles or sixty glasses) and placed into oak barrel dispensers that maintain freshness for up to six to eight weeks.  Answering demands for higher quality and value, while also addressing the very important needs of our planet.

The inevitable transition from wine bottles to more sustainable wine packaging is as unstoppable as vinyl records through to tapes/CDs and now MP3s.  VINIUM makes it fashionable to purchase wine in alternative packaging, changing wine buying behaviors for future generations.  Now is your chance to join VINIUM and be amongst the first to taste the revolution exclusively at the Mondrian Hotel in West Hollywood, CA.

Will you be there?

XOXO,

Vineal

PS- to learn more about VINIUM check out their website at: www.viniumwine.com

Do you ever have those cravings that you just can't shake? The other night I had a hankering for Chinese Orange Chicken. You know, that thick battered, super sweet, clog your artery kind of dish?

Yup, that's what I was craving but then I thought of all the beach-bods here in Southern California and how they surely wouldn't be caught dead shoveling that sort of dish in their mouths came to mind. Light-bulb! What if I came up with a healthier, non-fried, non-artery clogging version?? Well, if you're thinking "OMG I HOPE SHE DID"... you're in luck! Scroll down and don't miss the recipe for Coconut Rice at the bottom!

Ingredients:

• 1-2 lbs. chicken breast, chopped
• 2 tbsp coconut oil
• 1/2 c low sodium soy sauce
• 1/4 c orange marmalade
• 2 tbsp brown sugar
• splash of orange juice
• stir-fry vegetables

Preparation:

1. In a large saute pan, heat coconut oil over a medium flame. Add chicken and a pinch of salt. Cook chicken through. 
2. In a small sauce pan, combine soy sauce, marmalade, brown sugar and orange juice. Whisk together and simmer. Add to chicken and reduce flame. Simmer for 15-20 minutes to allow the sauce to reduce. 
3. At this time, you can start working on your rice and steam up your stir-fry vegetables.

Ingredients:

• 1 cup coconut milk
• 1 cup instant rice
• 2 tbsp toasted coconut 
• sea salt, to taste

Preparation:

Bring coconut milk to a boil, add rice and coconut, remove from heat and cover for 5-7 minutes until the liquid is absorbed. Add a bit of salt to taste.

Presentation:

In a shallow bowl, pile up coconut rice, place the veggies next and spoon your Orange Chicken mixture on top. Serve with chopsticks. Enjoy! 

Don’t Forget to Get Social!

www.facebook.com/kaseyskitchen

www.twitter.com/kaseyskitchen

www.pinterest.com/kaseyskitchen

www.kaseyskitchen.com