Circa

Finding a new restaurant for summer date nights can be tough, as my husband and I are picky restaurateurs.  We like finding neighborhood gems - quiet restaurants hidden in walkable neighborhoods with a seasonal menu, exceptional wine list and affable customer service.  We generally hope to spend no more than $35 per person, but we know quality pays a price.  Luckily for us, we found the perfect romantic night out with the help of DineLA restaurant week.

Nestled among beach city greats like MB Post and The Strand, Circa sits along Manhattan Beach Ave in Manhattan Beach.  Perched on a hill overlooking the ocean, Circa is perfect for catching a sunset before couples night out.  Reserving a private table in the back of the dimly lit restaurant is a must, as the semi-booths provide the closest quarters for you and your mate.  

Sharing a plate of cheese and charcuterie is the best way to start your meal.  Together, you both are enjoying the same food at the same time, carelessly grazing each others fingertips to grab a slice of petit-brie and prosciutto.  Although it is a supplemental $15, it much more mouthwatering than the mushroom tartine and little gem salad - which were both enjoyable in their own light.  Though I did not care much for my roasted chicken, this made for the perfect excuse to spindle my fork in my husband’s meatball and bucatini pasta, and purposefully jumble my fork into his to steal a kiss.  Dessert was the absolute highlight of our meal, with layers of graham crackers, firm chocolate and weightless marshmallows forming a perfect square of s’mores.  I personally did not care for the churros at first; however, we were quickly accommodated after a brief mention to our waitress of our concerns.  

While some of the dishes fell flat, others stole the spotlight from the show.  For $35 a person - you simply can’t go wrong.  A better selection of dishes may have supported a more enjoyable meal; however, I felt that it made for the perfect excuse to come back.  Like any caring relationship, we looked beyond the faults of bland chicken and mismatched tartine ingredients to see the big picture of how Circa brought us closer together and delightfully entertained.

Dinner ($35)

CHEESE AND CHARCUTERIE 

(supplemental $15)

L'Etivaz

cow, firm

L'Etivaz, FR

Petit Brie

cow, soft

Seine-et-Marne, FR

Prosciutto

ham, dry-cured

Parma, IT

FIRST

Mushroom Tartine

mushroom, parmesan, arugula, grilled country loaf

Little Gem Salad

radish, cherry tomatoes, champagne-mustard vinaigrette, parmesan

SECOND

Roasted Mary's Chicken

escarole, black olives, honey peppered carrots

Bucatini and Meatballs

San Marzano tomato sauce

THIRD

Warm Churros

vanilla caramel, Mexican chocolate ganache

S'more

guittard chocolate, graham cracker, toasted marshmallow

Tagine

As I pulled the brass opening on a foreign door, shadows from a Moorish lamp slowly decorated my tired skin.  I sat down in a quaint restaurant staring at the reflection of my eyes, covered evenly with black kohl eyeliner, when I notices pictures of energized children playing soccer in an abandoned field in Marrakesh.  Mesmerized by the beauty of Morocco, I waited patiently for my food with a hot glass of mint tea and the warm company of an old friend.

We were greeted with amuse bouche - a small welcome from the restaurant to cleanse our palates and prepare our taste buds for the journey to come.  Warming our hungry tummies with carrot soup and vegetable spring rolls, we patiently savored the creamy texture of goat cheese and dates as we waited for the trip south from the Strait of Gibraltar to begin.

Our first course was nothing short of appetizing - half a lobster grilled to perfection with a side of harissa cream sauce.  Ever so savory with a hint of spice, our crustacean sea farer was complemented with a zesty grilled zucchini stuffed with a cucumber onion salad.  Following our coastal-inspired appetizer, we fully engaged in our main course devouring a roasted rack of lamb spice effortlessly with salt, pepper and cumin.  Cooked with a Middle Eastern flair, the lamb marinated over a melange of root vegetables, making for a wonderful twist on traditional meat and potatoes.  Travelling full circle, we sailed to dessert - chocolate soup poured over vanilla bean ice cream served with a delicate phyllo dough pastry.  Sipping the remainder of my tea as I crunched on the nuts at the bottom of the bowl, my senses fully engaged back to reality...I was only one block away from work in bustling Los Angeles.

Dinner ($45)

STARTER

Amuse Bouche

goat cheese and dates, filo dough spring rolls, carrot soup

FIRST COURSE

Maine Lobster

half lobster with harissa cream sauce and cucumber salad 

SECOND COURSE

New Zealand Lamb Chops

oven roasted lamb chops served with brussel sprouts, grilled carrots and potato wedges

THIRD COURSE

Chocolate Soup

vanilla ice cream served with chocolate soup and crushed almonds

Gyu-Kaku

A haiku for Gyu-Kaku

melting in my mouth

bite-sized Japanese morsels

meat on a budget

A harmonious blend of East meets West, Gyu-Kaku is a Japanese influenced Korean BBQ restaurant for happy hour lovers and bang-for-your-buck seekers alike.  During DineLA, I sampled appetizers, meats, vegetables and a dessert for a mere $25.  Factor in the $3 I spent on a peach saketini, and you’ve got yourself a wolf in geisha’s clothing.  Slowly cooking the meat and roasting marshmallows on the table grill was the perfect distraction to catch up with friends and hide our cell phones.  Nothing on the menu particularly stood out as extraordinary; however, I felt fully satisfied with my wallet and my belly as I headed back home to read The Wind Up Bird Chronicles by Haruki Murakami with leftover miso soup.  Perhaps it was not the tantalizing experience I was hoping for, but it made for the perfect setting for a group of friends on a budget looking for a fun night out.

Dinner ($25)

STARTERS

Gyu-Kaku Salad

Miso Soup

Edamame Soy Beans

Steamed Rice

VEGETABLE

Spinach Garlic

BBQ Items (Selected 4)

Bistro Hanger Steak Miso

New York Steak in Garlic Sauce

Angus Beef Ribs

Shrimp Garlic

DESSERT

S'mores

Petrossian Paris Restaurant & Boutique

"You are an artist, a philosopher, a daydreamer. Your friends have told you before you seem to have been born in the wrong era, and they’re right. You want to live a life of passion and vigor, filled with good wine, great coffee, and world-class food. Bon voyage, you belong in Paris!" - BuzzFeed Travel Quiz

Although my subconscious yearns for a midnight stroll along the Seine river in Paris, I must escape my thoughts for a moment and accept that I am in the Paris of the West.  Los Angeles, which is equally known for its entertainment, cuisine and fashion culture, is home to Petrossian - a restaurant which can rival even the finest French haute cuisine.  Known best for their assorted varieties of caviar, I went to Petrossian to embark on a three course journey through Parisian delicacies.  

While I sampled all of the dishes, please note the prix fixe menu provided during restaurant week encompassed three dishes: appetizer, entree and dessert.  

Prix Fixe $45.00

Caviar Salad

butter lettuce, shaved egg, shallots, lemon, dill, crème fraîche

comments: slighty salty; appetizing to stronger palettes

Cauliflower Soup

white truffle oil, brioche, leeks

comments: creamy and savory; wonderful alternative to onion soup

Mediterranean Sea Bass

artichokes, leeks, celery, capers, caviar

comments: small portion; celery should be replaced with a starch

Wild Mushrooms Tagliatelle

chestnut, rosemary, parmesan

comments: pasta is made fresh and cooked al dente;

variety of mushrooms makes for an excellent dish

Persimmon Cake

carrot, ginger, pistachios, pecan, basil

comments: reminiscent of carrot cake;

airs on the side of dry

Chocolate

milk chocolate, white chocolate, coffee

comments: for the chocolate lovers at heart

The service in addition to the high quality food made for a 5 star experience.  If you have time, use your time to peruse the boutique shops along Robertson Blvd. for a fulfilling experience of your midnight in Paris.

Madlon's of Big Bear

When it comes to a romantic cabin getaway in Big Bear, you hope the stars align to give you frosty winter nights and a room with a crackling fireplace.  You anticipate the slopes are heavy with powdered (albeit, man-made) snow, and the ski chalet down below offers steaming hot chocolate and savory sugar donuts.  As your day commences, and your night hibernating within the hot tub begins, your body hungers for an extravagant meal to compliment your day within the winter wonderland.  Although the snow may be rubbish, save yourself a trip to a fast food restaurant and enjoy the elegant offerings of Madlon's in Big Bear.

Inspired by French Country cuisine, Madlon's offers a distinct variety of quality entrees among a flurry of diners and sports bars.  Given that I was in Big Bear during New Year's Eve, my husband and I decided to splurge for a decadent 5-course meal to welcome 2014.  For $50 each, we enjoyed an appetizer, soup, salad, entree and dessert.    Considering the quality and the amount of food we had, this was a steal.  I know for a fact any high-end restaurant in LA would have been double for NYE.

Each course highlighted a different flavor profile, and showcased the raw talent of the cordon-blue trained chefs.  True to French cuisine, the dishes were often coated in creme-based sauces, which can air on the side of heavy and excessive.  But in true spirit of decadence, it was c'était magnifique! That, coupled with outstanding service, made our meal quite the night to remember.

Amuse Bouche

a complimentary bite-size appetizer to entertain the mouth

Escargots au Pistou

sauteed snails in a rich pesto sauce with puff pastry

Soupe à l'Oignon

onion soup served gratinéed with crouton and cheese

Salade de Chèvre Chaud

goat cheese salad tossed in a balsamic vinaigrette

Lobster Thermidor

lobster inspired casserole with mashed potatoes

La Bête Noire

flourless chocolate cake drizzled in raspberry sauce 

Fight for Your Independent Pharmacy!

We live in a world where impersonal relationships is the norm. We don't know our neighbors, we don't engage in conversations with community members, and often, we are oblivious to our local businesses. I, like most people, like to run into a store and leave with my item in hand without a single conversation. But what if that one item has the potential to save your life? This is the power of modern medicine! Wouldn't you want to know the possible effects of the medication and maintain a relationship with not only your doctor but also your pharmacist? 

Rx Unlimited is the epitome of good patient relationships. They not only pride themselves in providing good business, but they maintain close relationships with doctors as well, making sure the patient is taken care of full circle. They have been a pillar in the AIDS and HIV community since the early 90s, providing healthcare to those who were denied help in the initial stint of the outbreak. 

Now, after 20 years of operation, Rx Unlimited is on the verge of closing. Due to a clerical error on behalf of inventory purchased by another local pharmacy, Rx Unlimited has lost their ESI/Medco contract provided by Express Scripts - a Fortune 100 company which provides most, if not all, of the medications within the store (and the country). Rather than fight the audit and risk not being able to continue servicing its patients, Rx Unlimited decided to provide of all the money demanded in the audit findings. What was the ultimate outcome? Express Scripts took the money and cut the contract as of November 8, 2013.

Why is this so near and dear to my heart? Because Rx Unlimited is my family - literally and figuratively. My family has owned and operated the business since its inception. I have bonded with folks who are routine patients, and have known most of the employees for the majority of my life. Rx Unlimited only wants to be able to continue to service its patients, despite the apparent bad faith dealings by Express Scripts. We hope that continued public and political pressure will convince Express Scripts that it cannot bully independent pharmacies and treat them as disposable, nor impede patients from choosing to use their local independent community pharmacy. 

If you would like to know more information on the issue, please visit their Facebook page at: https://www.facebook.com/pages/Rx-Unlimited-Pharmacy/167017743314541  Their online petition can be found at: http://www.ipetitions.com/petition/rxunlimited/?m=0

Organic or Natural?

Whenever I peruse the grocery store for food, I am often dumbfounded by the robust use of vague terminology by the food industry.  Often conflicted to buy natural or organic food, I have alas done my research to see 1) what is the difference and 2) why should I care.

The Difference

• Natural foods is assumed to imply foods that are minimally processed and do not contain manufactured ingredients.
• Organic food is certified to not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic foods are also not processed using irradiation, industrial solvents, or chemical food additives.  

Here is a basic breakdown of what those terms mean.

Artificial Flavors

• What are they?
• Flavorings are chemical formulations that mimic the flavors and smells of foods
• What are some examples?
• fruit flavored drinks, teas and yogurts
• What are the health risks?
• Controversial - A number of studies have shown a relationship between artificial coloring and hyperactivity. On the other hand, some studies do not show any effect of coloring on children's behavior. (National Institute of Health)
• Fun Fact
• Castoreum (which is extracted from the anal glands of a beaver) is used to make artificial raspberry flavoring.  Yummy!

Artificial Colors

• What are they?
• Colors additives are any dye, pigment or substance that imparts color when it is added to food or drink
• What are some examples?
• macaroni & cheese, baking mixes, and pickles
• What are the health risks?
• Controversial - For more than 30 years, scientists have examined the relationship between food coloring and hyperactive behavior in children, but with mixed results. (WebMD)
• Fun Fact
• Artificial food coloring is derived from coal tar and petroleum.  Lunch at the La Brea Tar Pits?

Artificial Preservatives

• What are they?
• Preservatives generally fall into one of three categories: those used to prevent bacterial or fungal growth, those that prevent oxidation (which can lead to discoloration or rancidity), and those that inhibit natural ripening of fruits and vegetables
• What are some examples?
• bread, fruit and vegetables
• What are the health risks?
• Controversial - Artificial food preservatives, by and large, are generally recognized as safe.  However, some researchers believe some preservatives, such as nitrates, are linked to asthma, nausea, vomiting, and headaches.  
• Fun Fact
• Embalming chemicals are a variety of preservatives used to preserve cadavers.  No wonder Egyptian mummies look so good!

Artificial Fertilizers

• What are they?
• Synthetic fertilizers are man-made combinations of chemicals and inorganic substances that supply essential nutrients to soil
• What are some examples?
• Miracle Grow
• What are the health risks?
• Beneficial: Synthetic fertilizers are easy to use and their effects are almost immediate
• Harmful: Synthetic fertilizers have several long-term negative effects (LiveStrong)
• Human Carcinogens: Designed to kill or prevent weeds, several of the ingredients in synthetic fertilizers are known to cause cancer
• Water Pollution: High amounts of nitrogen often find their way into waterways resulting in loss of oxygen in the water
• Toxic Waste: Synthetic fertilizers contain toxic heavy metals (such as silver, nickel and selenium) and pose human health hazards
• Fun Fact
• Have you ever stuck a white carnation flower in dye and watch it turn color? This same process happens with chemicals from fertilizers – it becomes forever part of the plant…no matter how many times you wash it off! 

Artificial Pesticides

• What are they?
• A synthetic pesticide is a poisonous chemical or mixture of chemicals that is intended to prevent, repel, or kill any pest
• What are some examples?
• Off! Insecticide Spray, Raid Max
• What are the health risks?
• Beneficial: Synthetic pesticides protect crops from pest invasions
• Harmful: Pesticides have been known to cause lymphoma, leukemia, breast cancer, asthma, and other immune system disorders. (University of California, San Diego)
• Fun Fact
• There are over 160 synthetic pesticides in the United States that are listed to be possible carcinogens.  And you thought pesticides were only for insects…

Irradiation

• What is it?
• Food irradiation is a technology for controlling spoilage and eliminating food-borne pathogens, such as salmonella.
• What are some examples?
• tropical fruit, spices
• What are the health risks?
• Beneficial (Iowa State University Food Safety Research Project)
• Preservation: Irradiation can be used to destroy or inactivate organisms that cause spoilage and decomposition, thereby extending the shelf life of foods.
• Sterilization: Foods that are sterilized by irradiation can be stored for years without refrigeration just like canned foods
• Control food-born illness: Irradiation can be used to effectively eliminate those pathogens that cause food-born illness, such as Salmonella.
• Harmful (Food and Water Watch)
• Expensive: Irradiating the U.S. food supply would be extraordinarily expensive.
• Ineffective: Irradiation does not kill all the bacteria in food and may undermine other food safety efforts by masking filthy conditions and encouraging improper handling.
• Impractical: Irradiation damages many foods and can ruin their flavor, odor, and texture. The process destroys vitamins, protein, essential fatty acids and other nutrients.
• Dangerous: Scientists have observed serious health problems in lab animals fed irradiated foods. Those include premature death, cancer, tumors, stillbirths, mutations, organ damage, immune system failure and stunted growth.
• Fun Fact
• The irradiation controversy is similar to radiation therapy received by cancer patients: some believe it is beneficial, whereas others believe it is harmful.  The question is, does your food have cancer?

Genetically Engineered Ingredients

• What is it?
• Genetic engineering creates plants with the exact desired trait very rapidly and with great accuracy.
• What are some examples?
• wheat, corn
• What are the health risks?
• Beneficial 
• Pest resistance: Growing GM foods can help eliminate the application of chemical pesticides and reduce the cost of bringing a crop to market
• Disease resistance: Plant biologists are working to create plants with genetically-engineered resistance to plant diseases
• Drought tolerance: Creating plants that can withstand long periods of drought or high salt content in soil and groundwater will help people to grow crops in formerly inhospitable places
• Nutrition: Malnutrition is common in developing countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. Genetically modified rice can allow for rice to be fortified with nutrients
• Harmful
• Environmental hazards: There is a potential risk of harm to non-target organisms
• Reduced effectiveness of pesticides: Many people are concerned that insects will become resistant to crops that have been genetically-modified
• Gene transfer to non-target species: Crop plants engineered for herbicide tolerance and weeds will cross-breed, resulting in the transfer of the herbicide resistance genes from the crops into the weeds
• Human health risks: There is a possibility that introducing a gene into a plant may create a new allergen or cause an allergic reaction in susceptible individuals. There is also a growing concern that introducing foreign genes into food plants may have an unexpected and negative impact on human health.
• Economic Impacts: Large argicultural corporations, such as Monsanto, make serious profit from GMO patents, and are not subject to through testing for saftey of human consumption
• Source: ProQuest
• Fun Fact
• Though I'm a bonafide food policy advocate, I often have trouble picking a side when it comes to GMOs 

Conclusion

• Natural foods is better for the environment, but not necessarily better for humans.  Although they lack artificial coloring, artificial flavoring and preservatives, I am more concerned with the ingredients that have scientific proof to be harmful.  
• In the grand scheme of decision-making, organic foods are better than natural foods.