Touring Torrance: Global Foodie Adventures All In One City

Touring Torrance: Global Foodie Adventures All In One City

By Kat Thomas

Last week ago, Edible Skinny was lucky enough to get to discover the world of Torrance, 
California, one bite at a time.  Uncrowded and welcoming, Torrance is a secret stash of rich local experiences waiting to be shared.  15 minutes from LAX, 1.5 miles of pristine beach, 2.7 million square feet of shopping bliss (most of it located the at the Del Amo Mall, the 5th largest mall in America!), and 14 hotels perfectly designed for any need.  Torrance is stepping into the spotlight as the perfect destination for your SoCal adventures, and with 10 craft breweries and 400 plus eateries this includes noshing, munching, chomping and sipping!

The Perfect 2-Day Townhouse at the Residence Inn Los Angeles/Torrance/Redondo Beach

We started out our Torrance foodie adventure by checking in to the Residence Inn Los Angeles/Torrance/Redondo Beach.  Perfect for Southern California business, leisure, or an extended-stay travelers, as their tow  We instead chose to unwind in one of their spacious two-bedroom suites, featuring contemporary décor, complimentary Wi-Fi, plush bedding (my bed was like sleeping on a cloud), and the perfect selfie lighting in the bathroom/.  Separate spaces for sleeping, relaxing, eating and working allowed us to spread out and kick back with ease.  Plus the hotel’s location was steps from upscale shopping and dining adventures at the Del Amo Fashion Center!

nhouse style suites offer a fully equipped kitchen including a full fridge, oven, stove, and dishwasher (for those who want to cook in, which totally wasn’t us on this trip!).

Fortune smiled on us as we happened to arrive on a Wednesday, allowing us to experience some break the ice drinks with The Residence Inn Mix in their newly renovated lobby area.  These Monday through Wednesday evening socials provide an ideal setting for mingling with co-workers and other guests.   Complimentary wine and beer helps lubricate the conversation, while local food trucks arrive for those looking for something to nosh on before dinnertime!   

The Residence Inn Los Angeles/Torrance/Redondo Beach offers a range of amenities to keep you energized during your visit, from a brand new 24 hour fitness center and outdoor heated pool and whirlpool to a large patio with grills and a built-in fire pit.  Other benefits include: complimentary daily breakfast buffet (more on that later), complimentary parking (a godsend in LA where we’ve spent almost $40 to park our vehicle overnight in Santa Monica), discounted room rate for longer stays, and no resort fees.

Both I and my traveling companion/producing partner Julia Reed Nichols have spent a lot of time on the road with our touring companies: Pin-Ups On Tour, Workin’ The Tease, and The Green Light District, which means we know continental breakfasts.  And we both agreed, this was one of the best continental breakfasts we’ve had.  Along with the better continental breakfast staples of scrambled eggs, turkey sausage, and create your own waffles this Residence Inn offers additional choices such as tortillas, 3 different types of Greek yogurt, individual packets of Tapatio hot sauce, white rice, miso soup, and chopsticks.  You might note that the last three items on that list are considered the breakfast of champions for those of Asian ethnicity.  This is because the Residence Inn Los Angeles/Torrance/Redondo Beach caters to an internal crowd with Japanese newspapers, rice cookers and teapots available upon request for their Asian guests.

Taiwanese Delight with Din Tai Fung at the Del Amo Fashion Center

With Torrance being a foodie paradise we decided to taste our way through the city’s diverse ethnic restaurants, and thus we sauntered over to the Taiwanese restaurant Din Tai Fung at the Del Amo Fashion Center.

Din Tai Fung was founded in Taipei, Taiwan in 1958 as a cooking oil retail shop.  In 1972, it transitioned into a full-fledged restaurant specializing in soup dumplings and noodles.  The restaurant was soon winning rave reviews from all over the world.  In an article published on January 17, 1993, the New York Times rated Din Tai Fung as one of the top ten gourmet restaurants in the world (Din Tai Fung was the only Chinese or Taiwanese restaurant to receive this accolade).  Further international recognition came in 2010, when Din Tai Fung’s Hong Kong Branch was awarded one Michelin Star; a first for a restaurant from Taiwan.   The tradition of Din Tai Fung continues today in its locations in the Taiwan, Japan, Singapore, South Korea, Australia, Indonesia, Malaysia, China, Thailand, and Torrance.  

As we sipped on our Alexander Valley Vineyard wine, our server Rony explained that Din Tai Fung is a family style dining restaurant that encourages guests to order multiple choices for the table.  Now, we had to get some dumplings since it is probably the thing that Din Tai Fung best known for (Forbes Magazine called them the “world’s greatest dumplings”).  The restaurant houses a glass enclosed kitchen on display to mall patrons; while we were dining there this space contained four different chefs crafting these dumpling delights.  After debating their more than a dozen dumpling choices, Julia and I settled on Din Tai Fung’s chicken dumplings.  The 10 piece order was fashioned with succulent chicken meat, a droplet or two of soup, and a flawlessly textured wonton exterior.  This was perfectly paired with Din Tai Fung’s signature dipping sauce of fresh ginger, 3 parts vinegar, 1 part soy, and chili oil (for those who like the spice which is totally me!).  This was by far my favorite dish of this meal! 

But to be on the safe side, we (naturally) needed to sample a lot of other choices from the menu.  This included the earthy appetizer: Wood Ear Mushrooms with Vinegar Dressing.  Unfamiliar with this type of toadstool, the consistency of this dish was between a kelp like seaweed and a very wet mushroom.  It was an experience to be had!  

And of course we had to order some noodles, and some friend rice, practically everything on the menu…  Julia fell in love with the Noodles with Sesame Sauce dish that housed a one-two punch of creaminess and spiciness.  We also slurped up the Shrimp Fried Noodles (which was more soy based) and the Shrimp Fried Rice (which was lighter than expected).   And just because we wanted to have a semblance of healthiness we ordered some Sautéed Broccoli with Garlic.  This dish, a favorite of both Julia and myself, was super super green and super super fresh (in both the broccoli and garlic categories).  It was, as they say, Ab Fab. 

Aloha Spirt at King’s Hawaiian Bakery

The next day we decided to partake in an Aloha baked goods breakfast from King’s Hawaiian Bakery.   King’s Hawaiian, known for its sweet King’s Hawaiian Bread since 1950, moved to Torrance in 1977 from Hilo, Hawaii.  Their Bakery and Restaurant opened its doors on Sepulveda Boulevard in Torrance in 1988 and quickly became a landmark for Hawaiians living on the mainland.  This family owned full-service bakery and restaurant serves a unique selection of Hawaiian local food and traditional American dishes along with fresh baked goods.  Plus there’s a giant pineapple in the middle of the restaurant! ;-)  

Most people recognize King’s Hawaiian Bakery for the iconic orange packaging used for its famous Hawaiian sweet dinner rolls (infamously Auh-Mazing at the Thanksgiving dinner table).  This island tradition is baked with King’s Hawaiian Bakery’s signature blend of select milled flours, artisan yeasts and rich and creamy butter.  Rich, fluffy and delicious these rolls are a classic treat that your entire Ohana will love.  So of course we had to take home a package of rolls, for those of our household who couldn’t make it on the Torrance trip.  The result baked up so fluffy, moist and delicious, we could taste the Aloha inside.

Classic American on the Eastside at Local Kitchen Tavern

Our second night in Torrance we headed over to the East side of town for supper at the classically vintage inspired Local Kitchen Tavern.   This restaurant’s foodie philosophy embraces honest hospitality and warm dry sock feelings in a relaxed refined library style environment that evokes coming home after a long day’s work.  Their scratch kitchen delivers over 40 classic items ranging from appetizers, salads, soup, burgers, sandwiches, pastas, tacos, steaks, fish and many more all in Local Kitchenstyle.

Our adorable waiter Chris (donning a tightly tailored checkered suit vest) recommended with start the night off right with a Jalapeño Cucumber Margarita.  It was the perfect choice as it was cool, festive, with just the right amount of heat.  We paired it with an appetizer of Hendall’s Calamari.  Comprised of steak based calamari (no 3-ring circus here…) and dusted with seasoned panko bread crumbs this squid had a mozzarella stick like consistency that was sweetly tender.  Finished with classic marinara and Sriracha aioli it was everything that great bar food aspires to be.  

Before we ordered our entrées, our waiter Chris was replaced by another waiter... Chris.  This one was also adorable, looking as he could be Ed Sheridan's stand on Game of Thrones.  To celebrate we ordered a bottle of Justin and an entrée of Tavern Mac and Cheese.  Made with Cavatappi Pasta (aka the curly cue pasta) and 4 Cheeses (Creamy Mozzarella, Parmesan, Romano, and Cheddar) and topped with Garlic Herb bread crumbs, the dish was the equivalent to your favorite flannel and slippers in winter (which is a good thing!).  To pretend to be healthy (a pattern you might note), we ordered the “Big Newport” Wedge Salad.   Classic wedge it screamed country club Nantucket (so make sure to wear your embroidered whale button down from J Crew).  We finished with one more entrée, the Tuscan Sea Bass.  Panko breaded this dish tasted like it had been caught 30 second before the chef put it on the grill.  

We were there for two whole days, but still felt like we just scratched the surface of Torrance’s foodie revolution.  There’s so many flavors and sites we still wanted to discover.  Craft breweries such as Monkish Brewing Company and Smog City Brewing Company, The Jolly Oyster Market an oyster and clam store, some of the best ramen in LA (really bummed we missed this one), and LA Beer week (though this one is in mid-June, so we’ll need to wait awhile).  So if you’re looking for an around the world culinary adventure maybe it’s time you discovered Torrance. 

Kat Thomas is the Editor in Chief of Edible Skinny, a site dedicated to making your life postcard worthy. She is also the CEO of the creative media company This Way Adventures. You can find more about both brands at http://www.thiswayadventures.com

Nightlife Industry Learns to Party with Cannabis at the Nightclub & Bar Convention

Monetizing Cannabis, Once a Taboo Topic, Was the most talked about convention theme.

Edible Skinny has taken note that as cannabis steps into the world of legal respectability with recreational sales commencing in Las Vegas as of July 1st (as long as everything goes according to plan...) more "reputable" vice industries are starting to take note. Especially considering the state of Colorado made a Billion dollars on this "illicit" industry last year alone!

Such was the case at last month's Nightclub & Bar Convention and Trade Show, which was attended by over 30,000 international nightspot owners, operators, and industry professionals. Held March 27-29 at the Las Vegas Convention, the 32nd annual convention set an unprecedented tone embracing this once taboo industry as one of the most talked about keynote panel discussions was "Monetizing Cannabis."

The recent legalization of marijuana use in Nevada and other states reflects the growing development of more states following suit and even changes at the federal level. Audience members at "Monetizing Cannabis" gained insight on the emerging marijuana trends, as the commercial potential is huge but the legal, regulatory, and operational landscape is complex. Questions such as how to recognize money-making opportunities, cannabis mixology, new concept ventures and current regulatory and operational landscape were volleyed around by the green wisdom of multiple successful ganja-preneurers.

Moderated by Ricardo Baca, contributing editor of the Denver Post.  Baca was appointed The Denver Post's first marijuana editor in November 2013 and spearheaded the formation of The Cannabist, a division of the Post. Fortune magazine ranked Baca as one of the most powerful people in American cannabis.

His panel included Sheriff Joe DiSalvo, infamous in Colorado for going from "Ski Bum to Sheriff." DiSalvo joined the Aspen Police in 1985, three years later the Pitkin County Sheriff's office, of which he is now a 29 year veteran of the force he overseas.  In 2013 Sheriff DiSalvo founded the Valley Marijuana Council, which consisted of community stakeholders from law enforcement, health care professionals, schools, dispensary owners, hotel operators, and others.

Another person of interest onstage was Tripp Keber, CEO of Dixie Brands, Colorado's premiere license marijuana infused products manufacturer (MIPS). Tripp Keber now serves as the Chief Executive Office of Dixie Brands Inc. He is also a founder member and current Board Member of the National Cannabis Industry Association.

Rounding out the panel was Freddie Wyatt, an event marketing, promotions, and business development expert with more than 30 years' experience in event management, event production, branding, marketing, entertainment, and nightlife.  Founder of Munch & Co., Wyatt has been instrumental in directing the cannabis business development thru event programming nationally and now moving it into hospitality sector.

The session explored from the unique bar and nightclub perspective, how to capitalize on the opportunities while mitigating the risks. Almost all the panel agreed that cannabis and alcohol were not the best of drinking buddies, at least not directly at the same location. It was recommended that "crossfading," the act of combing alcohol and cannabis, is a market concept not best pursued by Las Vegas bar and nightclub owners.

Denver, Colorado, where weed has been recreationally legal for years now, passed a first-of-its-kind limited social use initiate last year. Initiative 300 is in the process of creating a pilot program that will let Denver bar and restaurant owners and other business owners to apply for permits allowing for "bring-your-own" social marijuana use at their establishments. The permit would require neighborhood approval, by a city-registered group or a business district.

Almost all the panel agreed that cannabis and alcohol were not the best of drinking buddies, at least not directly at the same location. It was recommended that "crossfading," the act of combing alcohol and cannabis, is a market concept not best pursued by Las Vegas bar and nightclub owners.

Separate but equal was highlighted numerous times by these pioneers of the Green Rush. This is true for both the guests attending cannabis events, but also those not present at these Maryjane related parties. Wyatt noted that a large portion of the security hired at Munch & Co. events end up protecting their cannabis patrons from the bar crowd when the local bars close at 2am."The different between these two patrons is night and day; the more time you spend at a bar, the better the chances you might get into a fight... the more time you spend at a cannabis event, the better the chances you might end up in a cuddle puddle."

But with more and more states approving recreational use with every ballot measure, the chances of alcohol and weed crossing paths is becoming more commonplace. It's a brave new world for both the nightclub and cannabis industry, and somehow they'll find a way to be green bedfellows!
Here's to life being delicious and the green wisdom of ganja-preneurers.

Kat Thomas is the Editor in Chief of Edible Skinny, a site dedicated to making your life postcard worthy. She is also the CEO of the creative media company This Way Adventures. You can find more about both brands at http://www.thiswayadventures.com

Something to Check Out: 5th Annual LA Food & Wine Festival

Movie stars in Los Angeles are a dime a dozen, but once a year the culinary stars from across the country descend on the City of Angels!  Edible Skinny is dusting off our shades the 5th Annual Los Angeles Food & Wine Festival.

Taking place August 27-30^th, the event is a star studded list of James Beard Award winners, and Food & Wine Best New Chefs including Tyler Florence, Curtis Stone, Thomas Keller, and Michelle Bernstein.  Produced by Coastal Luxury Management and presented with founding partners FOOD & WINE and Lexus

Our favorite event hands down is the Lexus Live on Grand featuring tastings from over 30 chefs and 100 wineries. This year Lexus Live will feature a live performance from The Roots, and later that same night the band will be joined by band mate Ahmir “?uestlove” Thompson as the festival’s headlining musical entertainment.  Culinary icon Thomas Keller will also be on hand, making an appearance with Chef David Hands and Bouchon Beverly Hills.

Here’s to life being delicious and your food and wine being star studded! 

Veggie Yummm (with 3 Ms!!!)

Courtesy of the Mar Vista Farmer's Market!

MarVista Farmers Market Pics!!!

Shot some more fun MarVista Farmers Market pics!  Can we say yummm with 3 Ms...

The Wallace: Where Main Street USA Meets the Exoticness of a Casablanca Night

Edible Skinny was lucky enough to check out the newish Downtown Culver City hotspot The Wallace a few weeks ago. 

Although it’s been open for just over a year The Wallace has already established itself as one of the most innovative restaurants on Main Street.   Serving locavore, sustainable fare inspired by the seasons, The Wallace has an underlying philosophy that food should be thoughtfully executed, from start to finish. 

The drinks, bestowed the adorable nickname of “Tipples” on their menu, are separated into three defining categories: Citrusy, Effervescent, and Cocktails (though technically the other two categories are also cocktails…). 

The first drink we sampled was the Rebel with a Cause comprised of the intriguing Selvarey Blanco, Fresh Pineapple, Lime, Chamomile, Three Weav3ers IPA and topped with a Buzz Button.  If you’ve never had a Buzz Button you’re in for an experience!  It’s a flower bud that has a grassy taste to the tongue followed by a tingling numbing sensation, excessive salivation, and a cooling sensation in the back of the throat.  It also opens up your taste buds as wide as a set of eyes in a Margaret Keane portrait so whatever enters your mouth is a symphony of flavors...  Definitely not to be missed!

The second round of drinks included the Oaxaca Fresca composed of White Rum, El Silencio Mezcal, Sherry, Lime, Hibiscus Orange Blossom, Sage.   And the Poison Ivy at featuring The Botanist, Dollin Dry, Pomegranate Syrup, Lemon, Tarragon, Mizuna Oil.  Both pink in color, both deadly in alcohol content.  

With the new addition of Executive Chef Joel Miller The Wallace’s retooled small plates menu hints at the aromas and spiciness of a Lebanese beach.  We started with the Lollypop Kale with carrot salsa, pickled red onion, ricotta, currants, apple ($13).  Fried crispy, yet with its healthiness still preserved it was delightful.  This was followed by Pee-Wee Potatoes featuring Purple Potato Espuma, Mahammara, Cilantro, and Dehydrated Garlic ($12).  Espuma, for those not up to speed on their foodie lingo, is also known as a thermo whip is usually used to make these foams through the making of a stock, creating a gel, and extruding through the N₂O canister.  You haven’t lived till you’ve had purple potatoes this way!  

Our next food round include some Roasted Sunchokes with Red Bell Pepper Vinaigrette, Labneh, Turmeric Oil, Sumac ($12), that I didn’t participate in because I’m a Veg (but looked super lovely).  I did although meditate on the Mushroom Ragout with Crispy Polenta Shaved Parmesan and Madeira ($15) who’s density definitely rivaled its richness.

We finished the meal with a Blood Orange Parfait which is composed of Whipped Buttermilk, Glaze, and Blood Orange Sugar ($9); it tasted like a grown up version of a push up pop: all the fun of summers of yesteryear, yet with the complexity of adulthood.  Yummm!

So if you’re looking for the casualness of Main Street USA crossed with the exoticness of a Casablanca night, The Wallace is the place to go!

The Thomas Gals Gives Thanks @ Estérel

 The Thomas Gals were enveloped in Mediterranean luxury and lifestyle this Thanksgiving; talk about a reason to be grateful!

Pecan Crusted Scallops

On that special third Thursday in November, Kelly and I dined at Estérel, a contemporary French restaurant at Sofitel Los Angeles at Beverly Hills.   Named after the mountains in southeast France that overlook the sea, Estérel entices with an innovative menu that captures the unique flavors of the region.

Fennel Goat Cheese Salad

We chose the classic French way to celebrate all our blessings: with a glass of wine.  And our vino of choice: Burgundy.  The Seeker is a classic Burgundy, aka Pinot Noir, full of smooth earthiness with hints of black cherry.  

Carving Tableside

And then it was onto the feast!  Kelly started with Pecan Crusted Seared Scallops with sage brown butter, sun choke puree, chestnuts, and brussel sprouts.   She noted the sizable scallops were firm yet delicate with just an essence of sesame.  The brussel sprouts supported this fragileness with a grassy contrast while the chestnuts rounded the dish out.

I, on the other hand, went with the Fennel Goat Cheese Salad comprised of Laura Chenel fennel fresh goat cheese, cranberry hazelnut crips, squash emulsion, and petite frisee.  Simple, sweet (the squash emulsion), and crisp.  The perfect jumping off point for a decadent Holiday meal!

Turkey!!!

For the entrees Kelly went traditional, noting that her Free Range Roasted Turkey entrée had “all the roundness of a Thanksgiving feast, without the grease.”  The white meat, carved tableside, was so moist she could cut it with a fork.  The accouterments of cranberry relish, brioche sage stuffing, buttermilk red bliss mashed potato, haricot verts persillade (aka a sauce of parsley) were “simple but pronounced.  They didn’t argue for attention.  Each taste complimented the others so well you really only needed a few bites of each.”

Porcini Agnolotti

Those partaking of the traditional Thanksgiving fowl had a choice of multiple emulsions.  Kelly doubled up with a red wine reduction with kidney and giblets and mushrooms gravy with neck parts.  The later was deemed a delight.  “I feel the French taught me to respect mushrooms,” noted the younger Thomas Gal.

Eating out for two is the perfect choice when one’s a Veggie (that’s me!).  The Porcini Agnolotti was the perfect cross section of earthy tastes and textures.  The carrot harissa puree was a fluffy contrast to the spiciness of the welted wild arugula and black garlic while the local black beans gave this fresh autumnal bite some overall structure.  Très Yumm!!!

Chai Cheesecake Brulee

We each finished the meal with edible gifts of sweetness.   I chose the Valrhona Chocolate Cremeux with maple syrup ice cream, candied pecans and orange.  Kelly indulged in the Pumpkin Chai Cheesecake Brulee with a brown butter cookie and winter spicy red wine reduction.   Both were a sugarplum’s delight!

Valrhona Chocolate Cremeux

And speaking of sugary delights!  The Sofitel LA will be showcasing a one of a kind elegant Buche de Noel (a Yule log shaped traditional dessert that is served near Christmas in France, Quebec, and other French speaking countries) in celebration of the 50th anniversary of Sofitel worldwide.

So if you’re looking for the perfect place to celebrate your next Holiday meal French style, Estérel might be the spot!

The New York Times Food Issue Asks Can Second Graders Appreciate a Seven Course $200 Tasting Menu

For the New York Times Fall Food Issue the newspaper treated six second graders from PS 295 in Brooklyn to a dinner at Daniel, where their seven-coarse tasting menu is considered one of the best in the city (and valued at $220 per person) and then they videotaped it.  

The result is pure genius!  

Thanks For Being So Awesome Edible Skinny Readers!!!

 

So many fun things to come with a great trip to Seattle next week, Vegas next month, and loads of upcoming events in LA!  We loves you buckets and buckets!

 Here's to life being delicious!!!