Archive for the 'Social Media' Category

Looking for Aloo Paratha?

April 9, 2013

Salomi Restaurant http://www.salomiindian.com

5225 Lankershim Blvd., North Hollywood (across from the television academy)

818-506-0130

Indian and Bangladesh restaurant serving delicious traditional favorites – tandoori, korma, masala, biryani, vindaloo, naan, plus more – with a range of vegetarian and non-vegetarian dishes. Open for lunch and dinner in the heart of No Ho, I was surprised to learn that Salomi had been serving since 1979. Portions are very generous and so flavorful. The attentive staff never hovers yet your glass is always quickly refilled and special requests are easily answered. Prices are very reasonable for table service menu this robust. A hidden gem, in plain sight on Lankershim.

On a Friday night after a long week of deadlines I was looking forward to seeing a friend in a production at the Actor’s Workout Studio. Grabbing a sandwich or burrito by myself after work didn’t interest me so I launched Open Table to find someplace nearby to eat. To my delight, Salomi didn’t have any reviews posted on Open Table, so the thrill of discovery whetted my appetite as much as as the promise of good Indian food.

As I walked into a lovely yet empty restaurant, greeted by several smiling faces, it looked promising. Looking over the lengthy menu, I knew I had found a new favorite. Names of dishes came rattling off my tongue – chicken korma, saag paneer, vegetable biryani, and of course aloo paratha. Iced Tea please. Did they open recently? How did they find the neighborhood?

Turns out, according to the chatty head waiter that Salomi had been open since 1979. He was oh so proud of their Yelp status, “Do write a review and you will see.” I explained that I found them on Open Table. His professed claim of how popular Salomi was simply wasn’t evidenced by butts in the seats. Where were all the loyal fans?

From my window table I could see the tall walls of the Television Academy screening rooms across the street, nestled in its driveway courtyard. Down the street was the latest Laemmle Cinema. With lunch specials this place must be a real hit in the arts community. Why was it empty?

Ordering beloved dishes that I had ordered from India’s Oven, Angara, Addi’s Tandoor, I had a good point of comparison. Would this food measure up? The spinach was not creamed but well-cooked in the saag paneer and lightly-spiced to bring out the flavors. I melted at the chicken korma! So “nummy” in taste and texture with a vibrant saffron yellow hue. The biryani tasted really, really good, a personality among rice dishes yet way too many peas or is it that I just plain don’t like them and will hand flick them out of any plate served to me…Salomi was a hit! (And the play to follow was too!)

A family arrived, kissed and hugged the staff nearest the door and sat in what sounded like their usual spot. Other people entered and were seated as my meal was enjoyed. (Upon leaving I think I even saw Hawk Koch, President of the Academy of Motion Pictures Arts and Sciences enjoying a conversation and meal.) So much for my thought that this place was unknown. Yet with food this good and reasonably priced, Salomi on a Friday night should be hopping!

When favorite restaurants shutter their doors in Los Angeles, which happens too frequently, it is easy to forget that neighborhood gems are still out there to be found. When word-of-mouth and local publicity don’t bring in the patrons, services like Open Table can help non-franchise dining thrive.

Advertisements

Thanksgiving 2012

November 15, 2012

Don’t let the deadlines, headlines or stress mess with your gratitude. We all have a lot to be thankful for. Here’s some Thanksgiving recipes and treats to inspire you! Please feel free to repost and share…just let me know what time dinner is served and I’ll be there!

Try a New Orleans Thanksgiving. Last year Chef Guy DuPlantier III of Crazy Creole made ours magical with an All-American Creole Thanksgiving meal – gumbo, jambalaya, bread pudding, ettouffe. Ain’t nothing but goodness!

http://www.epicurious.com/recipes/menu/views/new-orleans-thanksgiving-menu?mbid=RF

http://www.facebook.com/CrazyCreoleCafe

 

Thinking about your Thanksgiving meal? Let the L.A. Food Bloggers group help you! We have tons of great ideas and recipes! http://www.shockinglydelicious.com/food-bloggers-l-a-do-thanksgiving/

http://www.facebook.com/FoodBloggersLosAngeles?ref=ts&fref=ts

 

Bitten Word offers that it’s time to start planning your menu in earnest.

http://www.thebittenword.com/thebittenword/2012/11/thanksgiving-2012-recipe-index-what-the-food-magazines-are-recommending.html

 

@eatingrules – spot sugar by any other name – great post to share!

March 19, 2012

I am being challenged by sugar. Although I want to forgo it, it is omnipresent. How do I decipher the language that labels the food I eat so I can make smarter sugar-free choices?


Blogger Andrew Wilder (http://www.eatingrules.com/) offers some consistently great insights on his blog so I tune in. One recent post about sugar caught my eye after he returned from the Natural Products Expo West, where Andrew observed,

“in my humble opinion, about 90% of the products at the show range from neutral to downright bad for you. I’d even argue that many of them aren’t anywhere close to “natural.” In other words, there’s a lot of healthwashing going on.
“That’s not to say there aren’t fantastic companies at the show, too — there are! And if just 10% of the products at the show are indeed healthful, and are from companies that truly “walk the talk,” then there are a heck of a lot of great products out there. Indeed, I now have a huge stack of business cards from companies making truly healthful products that I’m genuinely excited about.
“The main frustration I had at the show was that it seemed like sugar was in everything….”

Click here to read the entire article:

http://www.eatingrules.com/2012/03/names-for-sugar/

Subscribe to Eating Rules today: Health and nutrition information is complicated. Eating healthfully doesn’t have to be. Where do you start? How do you eat better? How do you know that the choices you’re making are actually good for you?”

@213Nightlife @SonnyMcLeans @PATRICKMOLLOYS Time for a little bit of the Irish on March 17

March 4, 2012

St. Patrick’s Day

What does the Catholic patron saint of Ireland (born a pagan in Wales) have to do with wearing green and drinking too much beer? On March 17, when people might decorate their office cubicles with shamrocks, they don’t realize they are actually celebrating a “holiday” originated by Irish-Americans. It was first celebrated in America in Boston, Massachusetts in 1737. St. Patrick’s Day is rich in detailed folklore and myths – bagpipes, leprechauns and pots of gold, driving out of the snakes, Catholic folkheroes, shamrock and kilts, serving whiskey, wearing of the green and avoiding orange. Today, St. Patrick’s Day is a great way to create unity with parades and to create business for pubs and bars. It’s all in the marketing!

Cheers! What do people tip back when they drink on St. Patty’s Day? The most popular by far is Guinness, legendary Irish stout. Whiskey is part of the folklore, with the legend of a dishonest innkeeper getting his come-upance from St. Pat. Try an Emerald Isle martini with crème de menthe in lieu of vermouth. Try a Dublin Handshake blending Bailey’s Irish cream, whiskey and sloe gin with ice. Every drink can be a version of a margarita – try the Irish Cactus, bringing together tequila and Irish Cream. Or just plain Irish Coffee – Irish whiskey, brown sugar, whipped cream and hot coffee. Please celebrate safely with a designated driver or a cab-ride home.

Did you give up drinking for Lent this year? The feast day for St. Patrick always falls in the midst of Lent – a 40 day period (excepting Sundays) between Ash Wednesday and Easter when Christians choose to abstain from temptations as a religious practice. If March 17 is just a type of half-time break in Lenten observation for having fun and making merry, do we have a pass to go a little wild in the name of a saint with a lot of hype?

Whatever the case, St. Patrick’s Day in 2012 does fall on a Saturday which offers Los Angeles pubs and bars a rare opportunity to show off their St. Patrick’s Day best and not on a school night, as it were. There are lots of choices! You can’t trust CitySearch for listings – both inaccurate and unreliable.

Casey’s Irish Pub

http://www.bigcaseys.com/info.cfm

@213downtownla or @213Nightlife

613 South Grand Ave., Downtown Los Angeles 90017

http://213nightlife.com/st-patricks-day

“The biggest St. Patrick’s Day celebration in Los Angeles takes over two city blocks! Free admission + food, drinks, games & giveaways!”

Additional bars in the @213 group also offer specials

Great website!

 

Hennessey’s

http://www.hennesseystavern.com/

8 Pier Ave., Hermosa Beach 90254 – original location

313 Manhattan Beach Blvd., Manhattan Beach 90266

Dana Point, Laguna Beach, La Jolla, Las Vegas, San Diego, Seal Beach

Among “the Southern Californian restaurants, Hennessey’s have proven to be a resounding success – demonstrating atypical longevity and prosperity.”

 

Brennan’s Pub

http://brennanspub-la.com/

4089 Lincoln Blvd., Marina del Rey 90292

Festivities start at 6:00 am with breakfast and continue until 2:00 am the next day. Just try to resist green beer.

Rough website, no social media

 

Tom Bergin’s Tavern

http://tombergins.com/

The oldest Irish establishment in Los Angeles was founded in 1936 by Tom Bergin, a former lawyer turned publican. Under reconstruction and scheduled to reopen in Fall. According to Grub Street, this is “the first time in 76 years that the bar won’t be serving the holiday crowd.”

CitySearch will mislead you to think Tom Bergin’s Tavern will be open for business.

No social media

 

Molly Malone’s

http://mollymalonesla.com/

575 S. Fairfax Ave., Los Angeles 90036

Owned and operated by the same Irish family for 32 years. Live music.

No social media

 

Joxer Daly’s

http://www.citycheers.com/templates/one/index.php?vid=6806

11168 Washington Blvd, Culver City 90230

American cuisine in “one of the best bars in all of los angeles.”

No social media

 

Sonny McLean’s

http://www.sonnymcleans.com/

@SonnyMcLeans

2615 Wilshire Blvd., Santa Monica 90403

“Boston Sports Headquarters” offering traditional New England and Irish favorites.

 

Patrick Malloy’s

http://patrickmolloys.com/

@PATRICKMOLLOYS

50A Pier Ave., Hermosa Beach 90254

 

@TheSpiceHouse @SpiceHunter @steamykitchen myrrh is mine, its bitter perfume

December 23, 2011

In the Christmas carol chestnut, “We Three Kings of Orient Are,” there are references to fabled gifts – gold, frankincense, and myrrh – objects which are loaded with symbolism in the Bible and not things I had any passing knowledge of as a child. The lyrics about “myrrh” in particular conjure up some gruesome images for me in the middle of this lovely melody:

Myrrh is mine, its bitter perfume
Breathes of life of gathering gloom
Sorrowing, sighing, bleeding, dying
Sealed in the stone-cold tomb.

Yay? So … myrrh was an embalming agent, a burial spice, and it translates to “bitter” in Arabic – nice baby gift! I just don’t see it in recipes I use. Is it still used?

Today, we think of this European and western Asian spice as Chervil or French Parsley. According to http://www.recipetips.com, “Myrrh has a sweet and mild anise flavor, which improves the acidic taste of when paired with many different fruits. Myrrh can be used nicely as a substitute for sugar when this herb is used for flavoring sweet dishes.” Because of the delicate flavor, it is advised to add it to a dish just before serving, rather than in a long cooking process.

There are many online resources for learning about and buying spices. Not all of them carry chervil but the journey to find it often proves more interesting than the quest itself.

Jaden Hair of http://steamykitchen.com offers this wisdom: “One who has harmony in seasonings need no recipe.” So to start with good seasonings, spice with the best.

The Spice House

http://www.thespicehouse.com/

@TheSpiceHouse

Merchants of the exquisite, hand-selected spices, herbs, and seasonings since 1957.

http://www.thespicehouse.com/spices/frankincense-and-myrrh

http://www.thespicehouse.com/spices/dehydrated-french-chervil

Bingo! Ask and ye shall find.

 

Spice Hunter

http://www.spicehunter.com/

https://www.facebook.com/SpiceHunter

@Spicehunter

“We source spices and herbs from the world’s most ideal growing regions to produce high-quality and organic lines of all natural spices, herbs and blends.”

http://www.spicehunter.com/recipes.asp

Buy chervil in Fines Herbes Blend (0.3 oz. jar)

 

Spice Islands

http://www.spiceislands.com/

http://www.facebook.com/SpiceIslands

http://www.spiceislands.com/blog/

“Although two spices share the same name, they may not taste the same. Some vanilla tastes sweeter. Some cinnamon is hotter. And some dill is just dillier.

At Spice Islands Trading Company, we search the world for the highest-quality, most flavorful herbs and spices, from Madagascar to Saigon to California. It’s been our quest since 1941 so you get the most flavorful ingredients.”

No chervil, but enter the “Taste the World” spice giveaway online/Facebook for a chance to win.

 

McCormick

http://www.mccormick.com/

http://www.facebook.com/McCormickSpice

“With more than $3 billion in annual sales, the Company manufactures, markets and distributes spices, seasoning mixes, condiments and other flavorful products to the entire food industry.”

 

Zamouri Spices

http://www.zamourispices.com/

“Zamouri Spices is your one stop shopping for hard-to-find spices.” Mid-Eastern, Moroccan, Indian/Asian, Turkish

Website offers: video cooking demonstrations, cookware, recipes, teas, bath and beauty (would Jesus use myrrh as skin care?) but no social media links.

Buy .50 oz/half cup jar of chervil for $3.50

Chervil is considered indispensable in French cuisine. It is also used in sauces and soups in Germany and Holland as well. Chervil’s light flavor is prone to breakdown with long stewing or roasting, so either save it till the end or add a little more at the end of cooking to bring it back.”

 

Atlantic Spice Company

http://www.atlanticspice.com/

“The highest quality culinary herbs and spices, teas, dehydrated vegetables, nuts, seeds, botanicals, essential oils, spice blends, potpourri ingredients and fragrance oils all at wholesale prices.”

Buy .40 oz of chervil for $2.50, a good amount to refill a spice jar set

“Chervil goes well with saffron, tarragon and parsley. These herbs together are often used for flavoring cream based soups, egg dishes and smoked fish. Chervil is a wonderful addition to vinegar and oil salad dressings.”

 

Zach’s Spice Company

http://www.zachspice.com/

http://www.facebook.com/pages/Zachs-Spice-Company/165141624573

Spices for the barbeque-er or Cajun/Creole chef in your life. No chervil, y’awl.

 

History of Spicy food

http://sxxz.blogspot.com/2005/06/spicy-foods-chemistry-is-history.html

 

Happy Holidays!

@frugalfoodiefam baking some very vanilla cupcakes or @BabyCakesBaking specials

December 9, 2011

Cupcakes are hot!

Just ask Khryste at BabyCakes Baking Company in Torrance www.babycakesshop.com. Her pink and white pinstriped shoppe “specializes in creative cupcakes which offer unique flavor combinations that appeal to adults as well as kids.” Everyday you will find regular tasty offerings, and up to six Daily Specials, such as the maple cupcake – my personal favorite.

If baking not buying cupcakes is more your style then Frugal Foodie Family offers up a recent blog post with a recipe for very vanilla cupcakes that will tickle your fancy. The recipe and instructions are well designed in this blog – which is generously illustrated with photographs. Thank you Kelly. You make eating well on a budget easy and fun.

http://frugalfoodiefamily.com/2011/12/08/very-vanilla-cupcakes/

very vanilla cupcakes a la frugal foodie family

@deltaairlines Biscoff Bake-off? why isn’t anyone monitoring content?!

November 28, 2011
Delta’s Facebook presence as a business page is impressive. http://www.facebook.com/delta?sk=app_153700691390232 Their wall engages followers in posting comments and includes special offers. There are no less than 5 separate customized screens with details about features, services, a Biscoff Bake-off contest and more. A recent contest required entrants to be on Facebook and to “like” Delta, thus adding to their online presence. As a long-time SkyMiles member and frequent flyer, I never heard a word about the holiday contest until a friend liked Delta on Facebook – very poorly marketed!
EPIC FAIL – The programmers who added the Biscoff Bake-Off contest information (start on Sept 30, 2011 and end on Oct 23, 2011) have – as of Nov 28, 2011 – STILL not updated the information nor taken it down. The contest ended and winners announced already. A single wall post celebrates the winning bakers Meg King (730 votes), Laurie Lufkin (517) and Atif Chaudhrey (668 votes) and recipes: http://bit.ly/t92mhL. Although baked salmon and crusted shrimp are creative in their use of cookies – give me cookies!
Biscoff gets it!
http://www.biscoff.com/DirectionsWEB/webcart_static.php?file=static_gourmetRecipes.html
http://biscoffblog.com/recipes/

Olga’s Biscoff Coffee Cake

  • 1 Duncan Hines Butter Cake
  • 1 Small Box Instant Vanilla Pudding
  • 4 Eggs
  • 3/4 Cup Water
  • 3/4 Cup Crisco Vegetable Oil
  • 10 – 15 Biscoff Biscuits

Biscoff Crumb Filling and Topper

  • 10 – 15 crushed Biscoff biscuits
  • 1/2 stick cold Butter
  • 1/3 Cup Cinnamon with 3 Tbls Sugar
  • 1 Cup Pecans or Walnuts. chopped – optional

Grease and flour large bundt pan and sprinkle with small amount of the cinnamon mixture and nuts.
Set aside.
Mix first five cake ingredients together until well blended.
Pour approximately 1 cup of batter in bundt pan and spread with a layer of crushed Biscoff cookies, sprinkle with cinnamon- sugar mixture and dot with cold butter and nuts.
Continue layering with batter, filling and dotting with butter.
Bake at 350 degrees for 45 to 60 minutes.
Serve cold or hot with whipped topping or ice cream.

Recipe courtesy of: Olga Smyth, West Columbia, SC

 

Pumpkin Crumb Bars
(Serves 6)
Crust

  • 1 1/2 Cup Flour
  • 1 Cup Quick-Cooking Oats
  • 3/4 Cup Sugar
  • 3/4 Cup Butter, Softened
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup diced Macadamia Nuts

Crumb Topping

  • 1 Cup Crust Mixture (from above)
  • 1 Cup (About 12 Cookies) coarsely crushed Biscoff Cookies

Filling

  • 4 Eggs
  • 1 2/3 Cup Sugar
  • 1/2 Cup Butter, Melted
  • 1/8 Cup Oil
  • 2 Cups (16 Oz Can) Pumpkin
  • 1 Cup Flour
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Powdered Ginger

Heat oven to 350°F.

Crust
In a small bowl, combine flour, oats, sugar, butter, baking soda and salt.   Beat at low speed until mixture is crumbly.   Stir in nuts.  Reserve 1 cup for crumb topping.   Press remaining mixture on bottom of greased and floured 13 x 9 x 2 inch baking pan.

Filling
In a large mixing bowl, beat together eggs, sugar, butter, oil and pumpkin until light and fluffy.   Add dry ingredients and continue to mix until well blended.   Pour filling onto crust.

Crumb Topping
Mix together 1 cup crust mixture and 1 cup Biscoff cookies.   Sprinkle on top of pumpkin filling.   Bake for 25-30 minutes or until toothpick inserted comes out clean.

Serving
Cool.  Chill.  Cut into bars. Store covered in the refrigerator.

Recipe courtesy of: Rae Oshiro, Aiea, HI

 

Penguin Rendezvous
(Serves 15)

  • 36 Rendezvous Biscuits
  • 9 Tbsp Unsalted Butter
  • 1/2 Cup Seedless Raspberry Jam
  • 2 Cups Fresh or Frozen Whole Raspberries Without Syrup, Thawed And Drained
  • 3 oz White Chocolate
  • 16 oz Cream Cheese, softened
  • 1/2 Cup Powdered Sugar
  • 1/4 Cup Milk
  • 8 oz Frozen Whipped Topping, thawed
  • 4 Additional Rendezvous Biscuits coarsely crumbled

Bottom Crust:
Finely crush 36 Rendezvous Biscuits.   Melt butter until creamy but not totally liquid.   Mix melted butter into crushed crumbs.   Press into a 9 X 13 pan.   Refrigerate crust until firm.

Middle Layer:
Spread jam onto crumb crust.   Reserve 1/2 Cup of the raspberries for garnish; arrange the remaining 1 1/2 Cups raspberries evenly over jam.

Topping:
Melt chocolate in microwave or double boiler until smooth when stirred; cool slightly.   Meanwhile combine cream cheese and powdered sugar.   Mix well.   Gradually whisk in melted white chocolate and milk.   Fold in whipped topping.   Spread carefully over raspberries.   Refrigerate 1 hour or until firm.   Cut into squares.   Garnish with the coarsely crumbled Rendezvous biscuits and fresh raspberries.

Recipe courtesy of: Geraldine Altomaro, Woodhaven, MI

Food Truck Fleet @AtomicEats Get a taste of @CrazyCreoleCafe @MachoNachoTruck @RanchoaGoGo @GlobalSoulTruck @ShortRibBBQ

November 23, 2011

Food Truck fleet was sighted at PCH and 2nd in Long Beach, “poolside” at Sea Port Marina Hotel. Atomic Eats @AtomicEasts navigates weekly gourmet food truck events in Los Angeles and Orange counties. Max is a dedicated coordinating force who dials in truck owners, sensitive to not booking competing vendors (e.g., not having two dessert trucks at one event) and puts on a satisfying event. He won’t steer you wrong and his crew works hard. (This post is dated 11-19-11 and if I heard about truck landings early I could promote them.)

 

This slideshow requires JavaScript.

@CrazyCreoleCafe
http://www.crazycreolecafe.com/

“The Crazy Creole Café catering truck, where the café rolls to you. Enjoy our unique food, straight from the heart and soul of New Orleans.” When you think of the French cuisine connection between Creole and Cajun, please know the connection stops there. Look at the roux for example, a staple in the preparation of a good gumbo; Creole chefs use butter and flour (influenced by the French and Spanish origins) whereas Cajun (or Acadians) combine lard or oil with flour. City cooking with access to local markets and having a dedicated kitchen staff in Creole fare versus country cooking in Cajun tradition which drew from seasonal local crops cooked in 1 large pot. Give Guy (“ghee”) a big wink and smile next time you see him and ask how those deep fried turkeys are doing. Now that’s real American fare worthy of a Thanksgiving feast! Laissez les bon temps roulez. Branding is evolving. Your social media feedback is welcome for requests. This gourmet fare travels well and is ideal for catering.

@MachoNachoTruck
http://www.nachotruckla.com/machonacho.html

Set aside all your expectations about nachos – you’ll find a delicious revolving menu featuring everything from gourmet cheeses, carnitas, to dessert nachos and more. Manuel wants to hear from you. Do send feedback about what nacho combos you crave – you just might find it making a more regular menu appearance. They are evolving in their social media savvy each day (disorganized signage, outdated QR codes and various city permits).

 

@RanchoaGoGo
http://www.ranchoagogo.com
Who can resist real, authentic, low and slow BBQ? The website has a detailed and regularly updated calendar to guard against random truck sightings. They want to whet your appetite and your loyalty and offer tailgate and bbq party packs, too.

 

@GlobalSoulTruck
http://www.globalsoultruck.com/

http://www.facebook.com/globalsoulstreeteats
“Global Soul is food for the soul, it’s comforting and full of flavors inspired from eats found all over the world.” The menu reflects a global vision for comfort food with plenty of options each day.

 

@ShortRibBBQ
http://www.facebook.com/shortrib.taco

“ShortRibBBQ started 3 years ago with an idea: bring a unique, delicious, dining experience, on the go. This truck is something to experience.” The communications on Twitter and Facebook are outdated but they understand the need for getting the word out to hungry customers.

 

Food Truck Safari, day @Kingscornerbbq @Suratruck @CrepedeVille @lidiasdkitchen @kiyokosteriyaki

October 28, 2011

Driving to LACMA, I spied parked along Wilshire Boulevard the herd/colony/battery of Miracle Mile Food Trucks waiting for hungry lunch crowds.

This slideshow requires JavaScript.

These mobile gourmet chefs bring food to where the mouths are vs. owning a brick and mortar dining establishment or a tiny wagon and bbq grill. Cloudy days pose a problem as office workers are less willing risk the elements and sales go down. Street permits are required and some areas have higher restrictions or prohibit truck parking. These chuck wagons do not circle – they must park and have space along the curb. One determined truck owner arriving late to the scene meticulously fit his truck in a space between a car and another truck that offered almost no allowance for error. Who said Angelinos can’t park?!

You can follow a truck’s whereabouts or plans for the day on Twitter, Facebook, their website (if they have one), or as one happy lady put it, “my neighbor follows this stuff online and she tells me which trucks will be where, so I go!” I’ll be your tin can on a string here and give you links at the end of this article to find out more. Bon Appetit!

@Kingscornerbbq
King Maaele says, “Hey this has been such a blessed experience sharing our food idea’s with family friends and local food chasers.” His island inspired cuisine is a nice compliment to his warm smile and laugh which all brighten your day.
Try him on Facebook kings corner on wheels or 310/483-8828. The website isn’t live quite yet.

@Suratruck for “Corean Rice Bowls”
“Rice bowls and more!!!”
http://suratruck.com/

They can perform some amazing spice magic with tofu or beef, chicken, pork, or yes, spam. Bowl (very generous) or Cup servings are suited to fit all appetites. I loved the tofu with spicy chili sauce!

@CrepedeVille
“Crepe de Ville brings the sidewalks of Paris to the streets of L.A.” Ideal for savory crepes or sweet desert ones. Seeing Nutella ready to spread at this open-air mobile kitchen had me thinking of skipping lunch in favor of a whipped cream topped Parisian delight. Bavardez un peu avec ces chefs du crepes.
http://crepedeville.com/

@lidiasdkitchen
http://lidiasdominicankitchen.com/

“Lidia’s Dominican Kitchen Delicious Home Cooked Dominican Food, just like Abuela used to make. The Best In Los Angeles!” The branding alone whets your appetite! “The cuisine of the Dominican Republic (D.R.) reflects its melting pot roots of Taino, European and African cultures with later additions from … (check out the website by http://www.somsara.com/)
Facebook: Lidia’s Dominican Kitchen

@font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }a:link, span.MsoHyperlink { color: blue; text-decoration: underline; }a:visited, span.MsoHyperlinkFollowed { color: purple; text-decoration: underline; }span.screen-namescreen-name-kiyokosteriyakipill { }div.Section1 { page: Section1; }

@kiyokosteriyaki
“Specializing in simple yet tasty Japanese-American cuisine!”
http://www.kiyokosteriyaki.com

Facebook: Kiyoko’s Teriyaki

New York Galbi
Korean BBQ Tacos & Burritos
http://www.yelp.com/biz/new-york-galbi-truck-los-angeles-2

A cute logo and memorable business card are a good start on brand. Facebook page is just short of a stake stuck in the ground and the web is still in the planning stages. Stop by this popular truck and say howdy to John Kim.

@eatphamish
“Vietnamese home cooking on the go” “We are a Phamily owned and operated business focused on bringing Vietnamese cuisine to your hood via our food truck such as Pho, Banh Mi, Spring Rolls & more!”
http://www.eatphamish.com
Next on my list to try.

@YallaTruck
“Serving falafel and love. But mostly falafel. We are here to bring you a wonderfully new, and diverse twist to traditional Falafels!”
Facebook: Yalla Truck
Freshest ingredients and healthy ethnic food make for a really satisfying lunch (or dinner) anytime!

And some links:
http://www.eatdindinagogo.blogspot.com/

@thetruckchaser

@SBfoodtrkFrenzy
“Providing you with the most current and up to date information on locations of gourmet food trucks in and around the South Bay area.”

http://www.findlafoodtrucks.com/
The site says it best: “You hungry for that food truck grub? Of course you are. Well, FindLaFoodTrucks.com is the easiest way to figure out where your favorite trucks are.”

http://www.LATruckWagon.com

@LATruckWagon
“Following the Twitter Feeds of Los Angeles’ Rolling Food Truck Gourmets!”

@team6foodtrucks
A Team of Gourmet Food Trucks that roll together in a group. We just might drop in on your town and serve up the best food found anywhere.

@CurbsideBites
Weekly Gourmet Food Truck Lots in O.C. and L.A. (WhitneyHS, CharterOakHS, CanyonHS, LaHabraHS, LoaraHS, TroyHS, CerritosHS, LaMiradaHS)

Lure of the siren as social pumpkin…latte

September 6, 2011

Offering your audience an immediate conversation and a type of emotional connection has become a tangible benefit of the internet and social media. Having a conversation with your favorite pair of shoes, or a car or even a cup of coffee is possible now in marketing because of social media. I have a lot of respect for Mikio Osaki my advertising teacher at Art Center and his memorable work! “The advertising department at Art Center today distinguishes itself from other departments at the College by educating students who become society’s popculture sociologists.” I learned so much and saw some inspired student work while studying there. It makes me sad to see the dreck that is mainstream advertising now – where are my brilliant fellow alumni when they are most needed?

Advertising in practice is about presence, visibility, establishing brand – a billboard. You just can’t hug a billboard with satisfying outcomes. I’ll consult with my legal counsel to investigate if doing this might even get you arrested. By contrast, marketing is presence, visibility and brand amplified by storytelling, a chat, and trusted rapport. Marketing is connection, advertising is the hard sell.

True story: I love coffee – the brand energy that has bloomed around the “cup of coffee” industry of late is exciting for me to watch. Admit it, when you see a new established brand coffee place open, you notice. You might groan, “not in my neighbor” but you notice the empire of franchise building growing around you. There is coffee, obviously, espresso beverages both hot and cold, strong and flavored,
iced and dessert-like; there are roasted beans to consider and buy. There are juices and juice-like imitators, there are teas, there are sandwiches and pastries. The specificity to which you can engineer a coffee these days is amazing (and profitable) – whole milk, non-fat, soy milk, flavored syrups, spices, whipped cream, seasonal offerings, and more I’m  probably missing – I prefer café au lait. The empire
creeps farther with mugs, t-shirts, candy, music cds, french press coffee makers, ice cream, breath mints, hyper-active graphic interior décor, hard wood paneling, and convenient outlets to plug in your laptop for 3 hours… All the coffee loyalty programs I used to engage in have disappeared – which makes sense. Does a crack dealer offer you a free sample for every 10 purchases you make? But can you get that discounted if you bring your own mug?

Community used to be limited to geography – the corner coffeehouse, the one on Main Street, the place I grab coffee on my drive to work. Easy because it exists where it is convenient for me.  Recently I was fascinated by a fall campaign by Starbucks. Website ad for Pumpkin Spice Latte – my tastebuds are listening – and link to … Facebook. Not a list of stores near me, but an immediate opportunity to connect:
“Show the world that you’re a PSL (Pumpkin Spice Latte, of course) by carving a Pumpkin Pic (sic) for your profile. It’s the perfect way to prove your pumpkin passion!” Community just happened.

Chaser: Some graphic design and branding history (according to Wikipedia) The company is named in part after Starbuck, Captain Ahab’s first mate in the novel Moby-Dick. “That’s right, a writer was involved in a logo project.” In 2006, Valerie O’Neil, a Starbucks spokeswoman, said that the logo is an image of a “twin-tailed siren.” The original brown Nordic-inspired woodcut logo was used by Il Giornarle. Il Giornarle was the espresso café Howard Schultz opened up in 1986 after failing to convince the original owners of Starbucks to focus on serving espresso beverages. By 1987, the two remaining original owners of Starbucks decided to sell the business and Howard jumped at the chance to buy Starbucks and remake it into the espresso
bar concept he had just begun at Il Giornale. Terry Heckler moved the siren of the logo into a more speed inducing and affirming green. Her implied nakedness was censored by the removal of her navel. Who can resist her? The logo has been significantly streamlined over the years. Consumer Reports called Starbucks coffee “strong, but burnt and bitter enough to make your eyes water instead of open.” Since 2011 Starbucks also gives away a “Pick of the Week” card for app downloads from the
App Store. A Starbucks app is available in the iPhone App Store. Make my music a double shot, no foam.