Photo Credit: Shutterstock
Happy National Coffee Day!
All of us at The Dish can't go a day without our cup of joe, so today we raise our mugs to the wonderful bean that helps us wake up every morning!
To celebrate the wonderful beverage the Coffee Bean & Tea Leaf invite you to come out to Angels Stadium in Anaheim to trade in your old coffee maker for a new CBTL single serve coffee maker for FREE today from 8a-2p.
CLICK HERE for more info on the event.
This Sunday marks the first-annual Thai Food Festival in
The event is organized by the
Throughout the event, guests are invited to join feature discussions and demos with prominent Thai and American culinary personalities including:
- Jet Tila (Thai Culinary Ambassador)
- Evan Kleiman (KCRW’s “Good Food”)
- Andy Ricker (Pok Pok)
- Susan Feniger (Street)
- Sang Yang (Lukshon)
- David LeFevre (MB Post, Fishing with Dynamite)
- Kris Yenbamroong (Night + Market)
ABOUT JET TILA:
Known for having set three Guinness World Records—for creating the world’s largest stir fry (4,010 pounds); the largest seafood stew (6,500 pounds); and the longest California roll (440 feet)—and his appearances on Iron Chef America, Chopped, The Best Thing I Ever Ate, and Anthony Bourdain’s No Reservations, Jet Tila is nationally recognized for his culinary expertise in Modern Asian Cuisine. Celebrated as a culinary luminary, Jet was recently appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General, Los Angeles and is the first-ever chef to represent his country’s culture and cuisine in the United States. Although Tila’s culinary curiosity has allowed him to experience multiple endeavors from opening Wazuzu at the Wynn Las Vegas to partnering with Compass Group—the world’s largest food-service company—he has always remained deeply rooted to his Thai-Chinese culture which is prevalent in his cooking. Jet continues to share his culture and culinary expertise through conducting intimate “Melting Pot Tours” of
Chef Jet was gracious enough to share one of his favorite Thai recipes exclusively with Kasey’s Kitchen and The Dish! See his recipe for Drunken Noodles below!
Drunken Noodles by Chef Jet Tila
1 tbsp. Mushroom Soy Sauce
2 tbsp. Sweet Soy Sauce
1 tbsp. Oyster Sauce
1.5 tbsp. Fish Sauce
1 tbsp. Sugar
1 tbsp. Sriracha Sauce
2 tsp. Garlic, minced
6-8 Thai Basil Leaves, chiffonade
3 tbsp. Canola or Peanut Oil
2-3 Garlic Cloves, minced
1-2 Serrano Chiles, sliced thin
1/3 lbs. Beef, Pork, or Chicken, thin sliced against the grain
1/2 Medium White Onion, sliced
3-4 cups Fresh Rice Noodles, separated
1/4 cup Chinese Rice Wine
1 cup Thai Basil Leaves, loosely packed
1/2 cup Grape Tomatoes, halved
1. Combine sauce ingredients in a small bowl and set aside.
2. Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
3. Add eggs in and lightly scramble until barely set.
4. Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
5. Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.
6. Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot and enjoy!
A few weeks ago I was invited to dine at NINETHIRTY, one of the restaurants nestled inside of the W Los Angeles. Now, I know there is a certain stigma that comes with "hotel restaurants". They tend to be overpriced and underwhelming. I must say that NINETHIRTY is as far from that as you can get.
Chef Dakota Weiss is the mastermind behind the eclectic menu. Sourcing ingredients and inspiration from local farms Weiss has created a culinary carnival with dishes that range from innovative to nostalgic.
The parade of dishes started off with a fresh Cousa Squash Carpaccio (pictured above) dressed with a yuzu-pumpkin vinaigrette as well as a warm white corn bisque that had a hint of smoked queso fresco and jalepeno for an extra kick. My favorite starter that was presented to us was the Beet Cured Diver Scallops. After reading a few of my restaurant reviews, you may have figured out by now that I'm a bit of a scallop lover. This dish seriously blew my mind. The ceviche-like scallops were sliced thin and boasted a fuchsia stained trim. Paired with cantaloupe creme fraiche and mint made this dish unlike anything I have had before.
Next up was a delightful Grilled Abalone, a first for me. The presentation alone was a stand-out! Served in it's naturally gorgeous shell, the charred abalone was meaty yet delicate. Chef Dakota added a habanero vinaigrette to bring in some acidity to the dish which in my opinion was an excellent touch.
As the array of dishes continued to hit our table, two things became clear, NINETHIRTY was without a doubt the hidden gem of Westwood, and I should have worn stretchier pants.
Before closing out the night, we sampled pretty much the whole dessert menu. I seriously felt like Belle during "Be Our Guest" with all the sweets that were being presented. We tried the Stout Sticky Toffee Pudding, the Bittersweet Warm Chocolate Cake, and a dish called "Oops! I Dropped My Ice Cream Cone". The stand-out dessert for me though was the Salted Hazelnut Pot de Creme. This tasted like the best grown-up PB&J in the world. It was smooth and sweet where it needed to be a tart just where you wanted it to be. If you happen to be staying in the hotel, this is the perfect way to finish off a night on the town before hitting the hay.
Visit NINETHIRTY for yourself
930 Hilgard Ave
Don't forget to get social with Kasey’s Kitchen!
*Photos Courtesy of W Hotel -