thanks to a beautiful family and big ups on smashing out that masters program Jamie!
post event pic w/the graduation girl!
yummyness!
for this special occasion, luxurious blue-crab california rolls. no mayo, no fillers, just beautifulness
fresh spring rolls!!!
everyone in the family contributed something to the event. even repping the purple gloves!
keeping cool
the sweetest handwritten thank you card
w/kokoro,
shidoni
california avocados
Nutritional Value
Depending on the time of year, the avocado’s fat content varies. In the early part of the harvest season, California avocados have a fat content close to 2 grams per ounce, while later in the year, they can peak at 6 grams per ounce. Avocados are rich in dietary fiber, vitamin B6, vitamin C, vitamin E, potassium and folate and are a good source of mono-unsaturated fat, which studies claim may benefit people with heart disease and certain kinds of cancer. One three ounce half contains about 162 calories.
w/kokoro,
shidoni
kaiware spriouts
Nutritional Value
Low in sodium, kaiware provides folic acid and vitamin A. Low in calories, one-half cup contains about 10 calories. Eating five daily servings of vegetables and fruits lowers the chances of cancer. A recent study found that eating nine or ten daily servings of vegetables and fruits, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
w/kokoro,
shidoni
Xoung rolled into the pad w/something interesting:
nice package
wangers!
open sesame
bongers! strawberry-shortcake parfait.
bag
i have not had the chance to try these guys out, but apparently their huge. Xoung wouldn’t share!
w/kokoro,
shidoni
barry says, “no wasabi/ ginger” just extra edamame!
shrimp tempura w/california avocados!
mmmmm!
w/kokoro,
shidoni
the wonderful Patricia,
smile!
thanks again, enjoy!
The crew took a little trip to Hollywood/Beverly Hills to checkout the David Choe exhibit ‘Nothing to Declare.’ Real dope stuff here. Naked chicks, Bats, Whales and some real sick watercolor. Well done.
Brainstorming at the office.
We headed over to the MOCA design center. Never been there but I was kind of disappointed. Vegas exhibit was OK. Expected a lot more even in the small gallery room.
Afterwards we went to the main attraction. The David Choe exhibit in Beverly Hills was a great place for inspiration. Mr Choe picture below has an interesting mind. (pic pulled from his blog)
One of my favorite pieces that sold for $25,000.
There was a big whale with tentacles in the middle of the floor. Price tag: $25,000.
This was a great piece as well of a girl in the back of a cab (?)
And heres the rest of his stuff. Price range from $5000- $100,000.
MJ and Pee Wee.
My friend Monica liked her boots.
Afterwards we had dinner at Urth Cafe. We have heard that they shot a scene from Entourage here so I was already a fan.
Monica and Ryan both had the turkey burger.
I had the New Yorker pastrami panini. So good. mmmmmmm
Great day with great art, great food, and great friends.
-Condizzle
it is in the middle of nowhere… but it was AWESOME!
joey's BBQ
before the protein overload, they brought us some greens
salad
where’s the beef… sausage, ham, chicken, etc, etc…
meat!
ooo brother! Eric looks happy!
im hungry!
the portions are massive, the service has that local mom & pop feel, and they got to-go containers!
to-go
big-ups to ChefEric from Chino who shared the local spot!
w/kokoro,
cidney
Introducing Elana. She was boothing it up at the Yamashiro Garden Farmers Martket, LA
popstar kettlecorn!!!
dongles and dingles,
Michael Rivera
What a nice surprise today, lunch at Xanh Bistro in Fountain Valley! My buddy and I both thought that Xanh’s restaurant was modern, simple and vibrant. Loving South East Asian cuisine, we felt right at home as we jumped into the menu.
http://www.xanhbistro.com/
Quite a selection of appetizers, salads, noodle bowls, specialties, soups, rice plates and desserts. We ordered a spring roll appetizer which consisted of seared ahi tuna with mango tightly wrapped in rice paper with vermicelli and herbs. The spring roll was nice and light, nice pairing of mango and ahi tuna. In the spring roll there was an purple Vietnamese herb which looked similar to fresh mint, it had a strong and unique flavor, I’ve learned that its purple perilla. I suspect that getting used to this herb could be an acquired taste, as I personally prefer the Vietnamese mint. The next dish was amazing, a great presentation–it was the banana blossom salad with pork and shrimp. This salad was refreshing and truly addictive. I loved the flavor of the Vietnamese mint, peanuts, lemongrass and of course the lime and cilantro dressing which tied it all together.
fillet mignon cubes
Our next dish that we ordered was the popular the “shaken beef,” which was tasty. the fillet Mignon was lean and not covered in too much sauce, in fact the meat was lightly seasoned with salt, pepper, sugar, lime and maybe a little soy sauce or oyster sauce. the cubed beef was placed gently onto a bed of yam fries, yummy.
ginger chicken
The fourth dish was my favorite, it was the cornish hen in a lime and honey sauce. The cornish hen was seasoned properly and rested on a bed of herbs and mushrooms. The lime honey sauce was a unique blend of sour and sweet. We had a wonderful lunch discussing the ingredients and catching up. The service was pleasant and prompt.
I went back to Xanh Bisto with my wife the next day. It was busy, they had just finished up a cooking class which occupied half of the restaurant. I realized the word on Xanh Bistro is out there, no longer a secret. Anyhow, we ordered the veggie spring rolls, fried egg rolls, banana blossom salad, orange roughy over green mango and desert. All the dishes were perfectly executed, my wife and I had delightful experience.
Thanks for letting me share,
Brent, guest contributor
