Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
This Sunday marks the first-annual Thai Food Festival in
The event is organized by the
Throughout the event, guests are invited to join feature discussions and demos with prominent Thai and American culinary personalities including:
- Jet Tila (Thai Culinary Ambassador)
- Evan Kleiman (KCRW’s “Good Food”)
- Andy Ricker (Pok Pok)
- Susan Feniger (Street)
- Sang Yang (Lukshon)
- David LeFevre (MB Post, Fishing with Dynamite)
- Kris Yenbamroong (Night + Market)
ABOUT JET TILA:
Known for having set three Guinness World Records—for creating the world’s largest stir fry (4,010 pounds); the largest seafood stew (6,500 pounds); and the longest California roll (440 feet)—and his appearances on Iron Chef America, Chopped, The Best Thing I Ever Ate, and Anthony Bourdain’s No Reservations, Jet Tila is nationally recognized for his culinary expertise in Modern Asian Cuisine. Celebrated as a culinary luminary, Jet was recently appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General, Los Angeles and is the first-ever chef to represent his country’s culture and cuisine in the United States. Although Tila’s culinary curiosity has allowed him to experience multiple endeavors from opening Wazuzu at the Wynn Las Vegas to partnering with Compass Group—the world’s largest food-service company—he has always remained deeply rooted to his Thai-Chinese culture which is prevalent in his cooking. Jet continues to share his culture and culinary expertise through conducting intimate “Melting Pot Tours” of
Chef Jet was gracious enough to share one of his favorite Thai recipes exclusively with Kasey’s Kitchen and The Dish! See his recipe for Drunken Noodles below!
Drunken Noodles by Chef Jet Tila
1 tbsp. Mushroom Soy Sauce
2 tbsp. Sweet Soy Sauce
1 tbsp. Oyster Sauce
1.5 tbsp. Fish Sauce
1 tbsp. Sugar
1 tbsp. Sriracha Sauce
2 tsp. Garlic, minced
6-8 Thai Basil Leaves, chiffonade
3 tbsp. Canola or Peanut Oil
2-3 Garlic Cloves, minced
1-2 Serrano Chiles, sliced thin
1/3 lbs. Beef, Pork, or Chicken, thin sliced against the grain
1/2 Medium White Onion, sliced
3-4 cups Fresh Rice Noodles, separated
1/4 cup Chinese Rice Wine
1 cup Thai Basil Leaves, loosely packed
1/2 cup Grape Tomatoes, halved
1. Combine sauce ingredients in a small bowl and set aside.
2. Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
3. Add eggs in and lightly scramble until barely set.
4. Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
5. Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.
6. Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot and enjoy!