for September, 2011
The worst thing about LA is the summer. There I said it. I know that’s not a popular sentiment, but summer is 5-month affair here. Sure, it starts out mild, but sweater weather ends in late May and the heat drags on ‘til Halloween. I just want to sleep with the windows closed already.
The one reprieve is that right about now, we start to get subtle hints of fall—a slight chill in the night air, an overcast day, butternut squash soup popping up on menus. It’s a hopeful feeling, and honestly, it makes me want pie.
So, in honor of the coming season (and in hope that it can be beckoned), I thought I’d post a photo of some scrumptious All Jarred Up pies I took last November. There they are, baking to crusty perfection in the oven, back when you could turn on the oven any time of day without sweating up a storm.
Ah, a storm, that would be so nice!
This is pretty exciting! Eastside Food Bites was featured on Refinery 29 (one of my favorite sites) this week as one of “The Best LA Food Blogs to Bookmark Now.” I’m humbled to be on a list with such an esteemed list of bloggers including The Gastronomer, who I truly admire.
Thanks to writer Natalie James, who also write Fashion Intel, a idol-worthy blog itself.
“Chiliiiiiiiiiii dogggggggggsssssss wooooooo”.
That’s the text I got from my brother the morning of our planned trip to Coney Dog, the new “Detroit Style” chili dog mecca on the Sunset Strip. Being long-time chili dog devotees, we were excited to say the least. So excited that we were willing to venture into the vicinity of the Viper Room, so you know this was serious.
Coney Dog takes its cue from the traditional Coney Island, a popular type of restaurant in Michigan. Coney Islands are ubiquitous in Michigan, in the same way that char-broiled joints are to LA. They’re usually owned by Greek families, and in addition to Coney Islands (chili dogs with mustard and onions) you’ll find gyros, Greek salads, burgers and, of course, Faygo soda on their menus.
Remember this? Last year, I had a gluttonous time at the 3rd Annual Feria de los Moles, and when I posted about it, a lot of you asked me to make sure I let you know when it came around again.
Promise kept: the 4th Annual Feria de los Moles takes place at Olvera Street on October 9th. At the all-day event, you’ll have a chance to try 13 different moles from Oaxaca and Puebla. If you’ve only had the sweet kind, you’re in for a treat—last year I had green mole for the very first time, and I was instantly a changed woman. There’s also folk dancing and live music, so it’s festive. Visit their website.
I’ll definitely be there. And if you need more inspiration, check out my post from last year.
Here’s the flyer:
Here’s what I know about poutine:
- Traditionally it’s a dish comprised of fries, gravy and cheese curds.
- It hails from rural Quebec, but can now be found Canada-wide—they even sell it at McDonald’s.
- It was invented in the 1957 by restaurateur Fernand Lachance. He shook up a bag of cheese curds and fries, and violà, poutine was born.
- In the 50s,“poutine” was slang for “a mess,” which is exactly what Fernand said when he saw what was in the bag.
- Up until a few years ago, poutine was considered pretty low-brow in Quebec, served mostly in greasy spoons, but like a lot of other comfort foods, it’s made its way onto some fancy restaurant menus. You can even get it with foie gras for $23 at at famed Au Pied Cochon in Montreal.
I should also add that it’s freaking delicious, which is why I was—and I never use this word—stoked when I got an invite to try out The Poutine Truck, Debbie Lee’s (also of the Ahn Joo truck) newest food project. Even better was that this gravy fries extravaganza was to take place at Echo Park’s City Sip, where Four Brix wine would be paired with each poutine course.
The Poutine Truck offers traditional and more laissez-faire varieties of the dish. The abbreviated menu gives you the choice 3 gravies (brown onion beef gravy and chicken or veggie veloute) and 3 locally-sourced, organic cheese curd varieties (plain, garlic herb and firehouse), which are generously laid upon freshly cut and made-to-order Kennebec potato fries. You can also take your poutine to the limit by adding bacon, chicken or flatiron steak.