Chef Mary Sue Milliken, owner of Border Grill and Ciudad

Jonathan Gold is known by many for his unpredictable taste and appreciation of the diverse ethnic cuisines represented in Los Angeles. He’s recognized as the final word on the best and most exciting food in the city, whether it’s from a mom-and-pop taco truck or a trendy, high-end restaurant. This event, which was held at the always-entertaining Petersen Automotive Museum, gave guests the rare opportunity to sample Gold’s top tasting picks all in one very interesting location.

Specializing in cuisines from all over the world, the 40 restaurants that Gold selected reflect Los Angeles’ incredibly diverse culinary life.  Guests got to dine on such creative dishes as avocado-and-grilled-corn tacos, cured salmon with Meyer lemon, cold chorizo velouté with cornichon sorbet, and “golden” cupcakes for that oh-so crucial sweet chaser.

Non-alcoholic hydration needs were met by FIJI Water, while those looking for something with more buzz could choose between many different wineries and breweries.

Besides eating, noshing, chowing, snacking, smiling, and drinking, guests were entertained by DJ Ice and his musical sampling, as well as by country-western singer Lynda Kay. 

Other high points of the evening were the unveiling of the sleek, state-of-the-art FIJI Water kitchen (for inspired foodies who like to take matters into their own hands as well as their homes) and a raffle for various sponsor-provided gifts and prizes.

Making the event even sweeter was the fact that a portion of the proceeds went to Heal the Bay and the Make-a-Wish Foundation.

Chef Katie Chin

Looking to make something sweet for that special someone? Since this Valentine’s Day also falls on Chinese New Year, what better way to show your passion than with a fiery Asian flambé?

Our Valentine’s Day dessert recipe comes from Katie Chin, co-author of Everyday Chinese Cooking and co-host of the PBS cooking series Double Happiness. Katie has made numerous appearances on national television, including specials for The Food Network and Fine Living. She has also been featured in Glamour, Bon Appetit, Self, and Elle, among many other publications.

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Peach Flambé

Peach Flambé With Shanghai Ginger Ice Cream
1 pt. vanilla ice cream
2 Tbsp. crystallized ginger, chopped finely
4 Tbsp. butter
8 peach halves (can be canned or fresh)
1 cup brown sugar
1/4 cup brandy
1 cup cream
4 martini glasses

Allow ice cream to soften for a few minutes at room temperature. Mix ginger pieces into ice cream. Place ice cream back in container and into the freezer.

Melt butter in pan, add sugar, and stir to mix until sugar is melted. Add peach halves and sauté for a couple of minutes. Add brandy, allow to heat, and ignite (flambé) until brandy is burned off.

Take the peach halves out of the pan and onto a pre-warmed plate. Add the cream to the pan and stir until the sauce thickens a bit.

Place one scoop of ice cream into each martini glass. Place peaches on top and pour flambé over ice cream and peaches. Garnish with minced ginger.

Serves 4

Be sure to follow Katie on Twitter (@chefkatiechin) or find her on Facebook for cooking tips and delicious Asian-cuisine recipes.

There will be 25 bakers at the event, showing off their most delectable cookies. A panel of celebrity bakers and chefs will also be judging and tasting, including Gina DePalma from Babbot; Myriam Eberhardt from DBGB Kitchen & Bar; Nichelle Stephens, Co-Editor of Cupcakes Take the Cake; and Sue Torres from Suenos. The winner will receive a “Baker’s Basket” of amazing kitchen goodies valued at more than $600, donated from Whole Foods Market, Russ and Daughters, Ghirardelli Chocolate, King Arthur Flour, Mionetto Prosecco, and, of course, FIJI Water.

Tickets are available online at The Girls Club website, or at the door. The organization aims to help girls and young women from the ages of 8-23, grow, learn, have fun, and develop the confidence in themselves to make a difference in the world. By delivering strong arts, literacy, science, health, and leadership programs, the organization provides girls with the vision to plan — and the tools to build — their future.

For more information about the Cookie Swap:
“Sweet Angel” Benefit Holiday Cookie Swap
FIJI Water Facebook Event

Bring your sweet tooth and appetite. It’s going to be one delicious day.

Nobu Matsuhisa shows off his Chocolate Yuzu dessert, which he served at the FIJI Water booth.

This past weekend, one of America’s premier culinary events, American Wine and Food Festival, joined together the talent of the world’s top chefs and spirit purveyors for 2,700 party-goers to enjoy a memorable evening of epicurean delights, fine wines , live music, dancing, and a luxury silent auction, all within the backdrop of fantastic Hollywood movie sets at Universal Studios backlot.

AWFF gives guests the opportunity to sample a variety of tastes from internationally acclaimed chefs while supporting the Meals On Wheels program. Since the event’s inception in 1982, the Puck-Lazaroff Foundation has raised more than $15 million for the program that serves thousands of meals each day to Los Angeles’ homebound, senior, and disabled citizens.

Guests capped the night off in The Lounge, an after-hours retreat featuring sparkling wines from France’s Loire Valley and tempting desserts by a multitude of pastry chefs. Watch the video for a tantalizing recipe from Pastry Chef Gabrielle Riva & Chef Nobu Matsuhisa, a Ghirardelli sponge cake layered with raspberry jelly, set in a yuzu caramel sauce and finished with Ghirardelli dark chocolate cremoso, chai tea ice cream, and caramelized pumpkin seeds.

INGREDIENTS

Chocolate Sponge

300g butter
100g confectionery sugar
450g 60% Ghirardelli dark chocolate
500g egg yolks
8g baking powder
200g cake flour
150g almond flour
750g egg whites
320g sucrose

Chai Tea Gelato

523g chai infusion
170g milk
90g milk powder
40g dextrose
20g glucose powder
150g sucrose
7g stabilizer

Dark Chocolate Cremoso

250g milk
250g cream
100g egg yolks
100g sucrose
225g 70% Ghirardelli dark chocolate
Raspberry jelly
1kg raspberry puree
100g sucrose
25g gelatine

Caramelized Pumpkin Seeds

100g pumpkin seeds
60g sucrose

FIJI Water's new cooler cubes make their New York debut at Taste of Tennis.

FIJI Water participates at a lot of food events throughout the year. We love the chefs who attend, and FIJI Water’s smooth, neutral taste doesn’t interfere with food flavors. And did we say that we love food?

But Thursday’s event was special: It was the 10th annual BNP Paribas Taste of Tennis, which pairs tennis stars (Andy Roddick!) with celebrity chefs (Bethenny Frankel!) to serve up great food and drink to guests. All this to help kick off the U.S. Open, which starts Monday, Aug. 31.

Andy and Bethenny, who according to Wikipedia is a natural foods chef, made a special cocktail for the crowd that used products furnished by Rums of Puerto Rico, the presenting sponsor. As they stood behind a large bar in the W Hotel NY ballroom, crowds of cameras, reporters and guests swarmed around them, trying to get a photo, a quote, or, more importantly, a drink. Quite the circus!

Chef Martin Maginley and Tomas Berdych dish it up at Taste of Tennis.

Chef Martin Maginley of Round Hill Resort in Jamaica (the country, not Jamaica, Queens) was paired with player Tomas Berdych from the Czech Republic. Chef Alfred Portale from Gotham Bar and Grill served guests sips of a silky corn chowder. Chef Wendy Israel of Baking by Design showed off her talents with a large cake shaped like a tennis court, complete with net and players, while DJ Mel DeBarge kept the room hopping with a great mix. And current Lleyton Hewitt coach Nathan Healey of Australia took the award for cuteness by working the room with wife Marnie and baby.

We got there early to set up the FIJI Water serving station, as the room gets really warm with all the guests and camera lights — everyone wants lots of FIJI Water, chilled, pronto. NYC saw the debut of FIJI Water cubes used to serve the bottles, which when lighted helped thirsty guests find us in the relatively dark room. Thank you to our FIJI Water servers John and Dmitri, who could not have been more helpful to guests, touring the ballroom with lighted trays and cold bottles. Now that’s service!

SF Chefs. Food. Wine.

SF Chefs. Food. Wine. is a four-day food and wine event celebrating the unique flavor, diversity, and bounty of Northern California. Classes and seminars offered interactive opportunities for the public to participate with local farmers, ranchers, chefs, winemakers, distillers, media, luminaries, authors, vintners, mixologists, and culinary experts in an entertaining forum. But keep reading — we’ll be giving away some yummy trade secrets of the chefs after the jump.

This event is not only a delicious way to spend some time overlooking the Golden Gate Bridge. It also benefits four charities. San Francisco Food Bank (a member of Feeding America) provides food to more than 133,000 people every year through more than 600 community programs. Meals on Wheels provides food and meal delivery, with a focus on seniors and others with mobility issues. The Golden Gate Restaurant Association Scholarship Foundation provides funding for culinary and hospitality students based upon economic need. And Project Open Hand provides Meals with Love to people living with HIV/Aids in San Francisco. All four charities will receive funding from the weekend”s activities.

Star chefs agree amazing taste begins with using ingredients of the highest quality. With its unique clean taste and soft feel on the palate, FIJI Water is the perfect starting ingredient or accompaniment to the world”s greatest cuisine. Here are some of our favorite recipes of the night. Grab your chef hat and apron, and a few liters of FIJI Water and tryout one of the below recipes. Then let us know, can you taste the difference?

Prepare your own gourmet meal at home with a recipe from Chef Jamie Lauren.

Chef Jamie Lauren: Strawberry Gazpacho with Crab and Cucumber

Absinthe Brasserie and Bar
398 Hayes Street, San Francisco

INGREDIENTS

Gazpacho (Yields 2 quarts)

6 cups seascape strawberries, cut into quarters
1 large English cucumber, peeled and chopped into large chunks
3 cloves garlic
1/2 cup FIJI Water
2 Tbs sherry vinegar
1 Tbs sugar
2 cups pure California olive oil
salt to taste

Cucumber and Crab Salad (Yields 1 pint)

1 small Persian cucumber, peeled and cut into very small dice
1 small red onion, minced
1/2 red bell pepper, small diced
1/2 yellow bell pepper, small diced
1 small jalapeno, seeded and cut into small dice
1/4 cup lemon agrumato (lemon-flavored olive oil)
1/2# cleaned Dungeness crab meat
salt to taste

Gazpacho Method: Place the garlic, cucumber, strawberries, and FIJI Water in a blender. Puree on high speed until smooth. In a slow and steady stream, add the olive oil until the soup begins to lighten in color. It will start to look emulsified and creamy. Add the vinegar and sugar and adjust seasoning with salt. It should be a balance of tart and sweet with the subtle cucumber flavor coming through.

Crab and Cucumber Salad Method: Combine all ingredients and season with salt. Allow to sit for at least an hour or so before serving.

To serve: Place 6 ounces of chilled gazpacho (it may thicken as it sits, in which case, just add a little FIJI Water and adjust seasoning again) in a chilled bowl. Top with 2 tablespoons of the crab salad and and drizzle with 1 teaspoon lemon agrumato. Garnish with a leaf of sliced basil.

Chef Tim Luym: Braised Oxtail in Peanut Sauce (Kare Kare)

Poleng Lounge
1751 Fulton Street, San Francisco

INGREDIENTS

Braised Oxtail in Peanut Sauce (Yields 4-6 servings)

3 oxtails cut into 2-inch pieces
1/3 Japanese eggplant
1/3 Chinese long beans
1/3 banana blossoms or bok choy (optional)
1/2 cup light beer
1 1/2 quarts FIJI Water
3/4 cup yellow onion, small diced
1 Tbs garlic, minced
1/8 cup rice flour, toasted
1 1/2 cups creamy peanut butter
2 Tbs aceite seeds
4 Tbs canola oil
salt to taste

Method: In a medium stockpot, infuse 2 tablespoons canola oil with the aceite seeds over low heat for 5 minutes. Remove the seeds and sweat the onions and garlic in the infused oil.

In a large skillet, brown oxtails on all sides with 2 tablespoons canola oil over high heat. Transfer to the large stockpot with the onions and garlic. Deglaze the pan with the beer and add liquid to the stockpot. Add the FIJI Water, bring to a boil, and reduce to a simmer for 3 hours or until soft and pulling off the bone. After 2 hours of cooking, add the peanut butter and rice flour to the stockpot. During the last half hour of cooking, add the vegetables. Season with salt to taste.

To Serve: Once the vegetables are tender, transfer to a bowl and serve with rice and shrimp paste on the side.

Chef Robert Lam: Vietnamese Chicken and Ginger Noodle Soup

Sushi: One of FIJI Hungry Gals' favorite foods. Photo: amrufm via Flickr

Sushi is one of my favorite foods. So are pizza and pasta (especially the ones I had in Italy). And then there are also all kinds of yummy Chinese food — suckling pig, beef stew noodle soup, goose, etc. — all currently on my mind because of a recent Anthony Bourdain episode that featured some great eats from Hong Kong. Of course, Thai and Vietnamese food are also not to be left off my list of favorites; I sometimes dream about having duck curry or a bowl of ph? with perfectly half-cooked beef when I haven’t had them for awhile. Then there’s Mexican food — who doesn’t enjoy a good taco al pastor? Or even three of them?

While I have a list of restaurants I often frequent, I think it will be extremely difficult for me to tell you my favorite

Un-pho-gettable phood. Photo: jasonlam via Flickr

one. I really enjoy K-Zo in Culver City with its ever-changing specials menu that offers you the freshest fishes of the day. But I also love going to Sushi King in Santa Monica because of its large slices of fresh fish. Just speaking of sushi alone, I can name 10 of my “favorite” sushi restaurants. (See the comments section from my last post, “First Stop of FIJI Hungry Gal’s Gastronomy Journey.” for a list of some of my favorite dishes & restaurants around the world.)

You see, as clearly depicted above, it’s hard to truly have a favorite food or a favorite restaurant. I have many favorites — for things ranging from sports to cities to everyday mundane products such as shampoo — but it’s always ONE of my favorites. The only product that I can think of where I truly have a favorite is bottled water. And that is FIJI Water. Even before I started working here, I treated myself to a bottle of FIJI Water once in awhile. It is the best-tasting water on Earth. It is a treat. It is an affordable luxury. It is my favorite bottled water, and not just ONE of my favorites.

I’m a self-professed foodie and I love talking about food. When I go on vacations, I plan it around my meals, not the places I visit. The most exciting times of the day for me aren’t morning, afternoon, or evening, but they’re when I’m eating breakfast, lunch, or dinner.

So as you can imagine, as I’m writing this blog entry, all I’m thinking about is where I’m having dinner tonight. Let me tell you about this place. Recommended to me by a couple of fellow foodies, the first thing they raved to me about was the Loukouma, which are baby Greek donuts drizzled with Greek honey, cinnamon, toasted walnuts and vanilla ice cream. Sounds delicious, right? Well, it wasn’t a huge hit for me. Regardless, Petros in Manhattan Beach is a great restaurant. When my husband and I ate there the first time, he had the feta-crusted Colorado rack of lamb, and I had the lamb pasta. As we took our first bite, I heard myself saying, “Mmmmm,” as you can often hear coming out of my mouth whenever I’ve tasted something really good. The lamb dishes were you so succulent, and I was able to taste all the different flavors on my tongue.

While I was really happy with my dinner, I wasn’t so thrilled about their bottled water choice — instead of offering the best-tasting FIJI Water, they decided to serve a different artesian water. Do they not realize that the type of drink you consume has a significant impact on the overall satisfaction of your meal? Whenever the waiter/waitress asks me if I want bottled or tap, I always ask if they serve FIJI Water. Why? Because unlike other bottled waters, the purity and softness of FIJI Water will not interrupt the flavors of my food. So the next time you go on a gastronomy journey, pay attention to the water you’re served and ask yourself if it complemented your meal or if it tainted the flavors of your food.

FIJI Water comes from an artesian aquifer rich in silica.

One of the qualities that makes FIJI Water so special is its high silica content. FIJI Water starts as rain and is filtered through volcanic rock, which is rich in silica, for over a hundred years until it reaches the aquifer. FIJI Water”s incomparable taste — the soft mouth feel and silky texture — is a result of its unique mineral profile, with high silica and low calcium and magnesium content. (While calcium and magnesium are important to our diet, high levels in water can make it taste “hard” and unpleasant.)

And a recent study indicates that silica in water may reduce Alzheimer’s risk. Here’s more info, courtesy of Reuters Health.

Aluminum, silica in water affect Alzheimer’s risk

NEW YORK (Reuters Health) – Higher levels of aluminum in drinking water appear to increase people’s risk of developing Alzheimer’s disease, whereas higher levels of silica appear to decrease the risk, according to French investigators.

“Alzheimer’s disease is a multifactorial disease, and aluminum concentrations in drinking water may have an effect on cognitive decline and Alzheimer’s disease,” Dr. Virginie Rondeau told Reuters Health.

The results of some studies suggest that silica reduces the oral absorption of aluminum or increases the excretion of this metal.

Rondeau, at the Institut National de la Sante et de la Recherche Medicale in Bordeaux, and her colleagues examined associations between exposure to aluminum or silica from drinking water and the risk of cognitive decline, dementia, and Alzheimer’s disease among elderly subjects followed for 15 years.

Daily aluminum intake of at least 0.1 milligram was associated with greater cognitive decline during the course of the study, the team reports in the American Journal of Epidemiology.

Subjects with a high daily aluminum intake had a 2.26-fold increased risk of dementia, the researchers note. On the other hand, for every 10 milligram-per-day intake of silica, the odds of developing dementia dropped by 11 percent.

“Further studies are needed to settle the debate over the link between aluminum or silica in drinking water and neurologic disorders and cognitive impairment,” the investigators conclude.

SOURCE: American Journal of Epidemiology, February 15, 2009.

In the spirit of this FIJI Water blog entry, it makes me think of our ad campaign “Untouched.” FIJI Water is untouched by man; I”ve been to Fiji and seen the factory. No one is yelling, “Don”t touch!” No one has to…FIJI Water”s state-of-the-art bottling facility is designed to protect the purity and quality of the water. It sits on top of an aquifer (which is like a huge, slow-moving, underground river), and the water is drawn into the factory straight into the bottle without human contact!

Now if I could only get my little ones to leave Mommie’s shoes and jewelry box “Untouched!”