#SummerWithWolfgang: Wolfgang Puck Catering's Summer BBQ in DTLA

I am so fortunate to have been on the guest list for Wolfgang Puck Catering's Summer BBQ. The rooftop party was held at L.A. Live in Downtown LA, which is such a beautiful venue. It's elegant and has a picturesque skyline view. This view reminds me of how much I love the grit and the glam of DTLA. The guests were friendly and fun. I didn't even get side eye for making the waiters let me take so many pictures of the treats they were supposed to be serving. The catering food and service was on par with what you'd expect from the name Wolfgang Puck.

I'm going to take you all on a journey of the event through pictures. Enjoy! 

You have to enter L.A. Live through the Grammy Museum. I'm a Swiftie, so I geeked out pretty hard at this. 

Loved my swine t-shirt made on-site by Hit + Run. Cute and Cozy. 

Loved the ice bucket style sodas. There Mexican Cokes and handcrafted sodas. The Cherry Peach soda was the biggest hit. 

This is the Garden Collins cocktail that was being served. Very light and refreshing.

There were plenty of carnivorous options. Yes, that's Beer Can Chicken. 

The Chefs were hard at work grilling for us. 

The day may have started out overcast but it brightened up in time for the event. 

Chicharrones with a blue cheese dressing, celery and drizzled with buffalo sauce. 

Strawberry Bruschetta: Crostini topped with strawberries, slivered almonds and a little spinach. Perfect for a hot Summer day. 

Duck Rillettes wrapped with Watermelon Radish.

  

One of my all-time favorites salads, grilled Caeser salad. Grilling the romaine brings a smokiness out of the lettuce. It's a must try. 

This is the most adorable Crudités set up I've ever seen. The Crudités are kept crisp by filling the pot with ice, and stuffing them in, as if you were gardening. The bucket of ranch is so cute too. 

Traditional Caprese with a twist: The Heirloom tomatoes were paired with peach to add a touch of sweetness. 

This event had fun games, including corn holing. I can't type that with a straight face... 

I decided to take a surf and turf approach. Top left: Pork topped with a chimichurri sauce. Top right: Lobster with corn puree. Bottom: Candied Bacon 

All of these were awesome and the candied bacon really got my respect by not being too sticky. 

Onto the dessert portion: Flambé banana on top of Nutella pudding.

So tiny, yet so powerful: This was a red velvet wrap. The wrap was the cake and the filling was the cream cheese frosting. It's like a mini-magical crepe. 

It got a little chilly so I ended my food binge with a cappuccino from Long Shot Coffee. 

I had to leave before sundown. A view of the Hotel Figeroa. And Arnold. 

Thanks for looking! Make sure you follow us on Instagram @girlsonfoodblog to see our other food pics. 

Girls on Food Miso Lentils: A Healthy Side Dish

Being a Girl on Food can be tough on my wallet and my waistline. I've realized that I need to start cooking at home more often, even if it's just for me and my boyfriend. I came up with this healthy recipe on a day when I was too lazy to go grocery shopping. Although I was making it up as I went along, I shocked by how good this turned out. It's definitely a side dish worth sharing. Lentils are great, zero fat, high in fiber and protein, perfect for those watching their weight. Enjoy! 

Girls on Food Miso Lentils 

Makes 5 x 1/2 cup servings 

1/2 cup chopped yellow 

1/4 cup chopped green onion

1/2 tablespoon coconut oil

2 heaping tablespoons of Soybean Paste, White Type

2 1/2 cups water 

1 cup whole green small lentils, sorted and rinsed

Salt and pepper to taste

Pictured: Soybean Paste, White Type

I got my Soybean Paste at a Japanese Market called Mitsuwa Marketplace. It's a giant grocery store that has a food court, coffee and pastry shops and sushi grade seafood. I could spend an entire day there. There are darker, saltier miso pastes to get, but I prefer the lighter kind. 

Start by browning the yellow and green onion with the coconut oil together in a medium to large sized sauce pan, stovetop. Once they're looking cooked, turn the heat down to a low simmer. Then add the soybean paste and 2 cups of water. This should look similar to the miso soup you would order in a sushi restaurant.   

Pictured: Broth is almost ready to add lentils

Bring the miso soup to a boil. Then add the green lentils.

Pictured: The lentils swimming in soup

I let the lentils boil in the soup for about 5 minutes. Then, reduce the heat to low, cover with a lid and simmer until liquid is almost absorbed, approximately 35 to 40 minutes. Once the liquid is absorbed, turn off heat and allow it to cool for 5 minutes. They will have a creamy texture but will still be a little firm, cause that's the green lentil's texture. 

Pictured: My ugly tilapia (sadface) 

I'm a little embarrassed with my meat topping choice here. It was healthy to go with pan fried tilapia... but it wasn't easy on the eyes. I tried to dress it up with some wilted spinach and a little cherry tomato. Sigh. Sorry.

The lentils would go great with rotisserie chicken, grilled veggies or tamari marinated tofu. Those would also look prettier.

Are you following us on Twitter and Instagram? We're at @girlsonfoodblog. Stop by and say "hello"!

Cadaques: Tapas in Williamsburg

Off the Bedford stop in Williamsburg, Brooklyn lies the most adorable cafe with prices you can't beat.  Enchanting decor and chacki's line the walls of this fresh air infused stop.

Cadaques

188 Grand Street

Brooklyn, NY, 11211

(718) 218-7776

http://www.cadaquesny.com

Casquade's quiet store front

Everyday they have a new special that will make this a sure fire must stop destination on anyone's NYC tapa trail.  I happened upon their $1 oysters.  

Happy Hour Pricing

Watch as my friend Katie Gray ogles over the picturesque oysters

My lady bro, Katie Gray was kind enough to accompany me.  Watch as she makes love to both the camera and the oysters.  Lately, I've been on a paleo kick so I stick to foods that the cavemen ate.  Obviously, Neanderthal men had endless stores of champagne which made it the perfect night to take advantage of their all evening long special of half off bubbly.

Casquade's oyster were devine.  Fresh and light, all they needed was a quick spritz of lemon juice that created the perfect pairing with the champagne.

Serrano Ham

The serrano ham featured a bright smoky flavor.  Layer it with a cured pickle on bread for the perfect quick bite.

Bread, glorious bread

For carbohydrate fiends it's a massive plus that they don't skimp on the bread.  We ordered both the serrano ham and olive platter serving both pitted kalamata olives as well as a rich, creamy sharp olive puree slathered generously on crisp toast.

Olive Platter, black olive puree over toasted slices of country bread, seeded kalamata olives

One of the best features of Cadaques is that they are trailblazers in using The Cover App.  For those of you who don't know what this amazing dining tool is-it's easy to download and now no longer do you have to wait for the check.  As soon as you're done with your meal having already created a table with your friends on the app, your server has linked everything!  No muss, no fuss, one click of the finger and you're on your way.  

Monday through Thursday Cadaques is offering a special offer that if you use the Cover App, you get a complimentary tapa of your choice.  Not only can the foodie now step into the twenty first century but they get rewarded for it.  Not a bad deal at all.

If you're looking for a laid back cafe featuring excellent nightly deals look no further, Cadaques is your choice.  Located conveniently down from the Bedford L, enjoy an evening stroll past some beautiful shops while you make your way along the city's brilliant trail of tapa's.

Pan'e Dolci Bakery: A little bit of Italy in the heart of Fort Lauderdale

Pan’e Docli is a little slice of Italian heaven located off of highway A1A and Oakland Park blvd in Fort Lauderdale, FL. I came across this bakery accidentally almost two years ago, but I am so glad that I did. The place is quaint, quiet and peaceful, which is amazing considering its location right off two of the busiest streets in Fort Lauderdale.

Pan'e Dolci Bakery

3341 E Oakland Park Blvd

Fort Lauderdale, FL 33308

(954) 564-7871

The food here is perfect for those times when you are in the mood for not-too-much, but not-too-little. In the land of Cuban sandwiches (which are flavorful, tasty and everything good about South Florida in their own right) it can be hard to find a good old-fashioned Italian panini. However, this bakery makes not only paninis with just the right amount of flavor, but their pastries can make a fan out of even those who despise sweets. These delectable treats are the first thing you see when you walk through the door and for good reason.  

I stopped by for lunch earlier this week and ordered my standby, the prosciutto panini. It’s no frills, just thin sliced prosciutto, mozzarella, tomatoes and basil with a touch of oil and their own blend of seasonings. My co-worker was hungry as well. When I described how much I loved this place, she slid me a ten dollar bill and told me to pick something off the menu I thought she would enjoy. I did, ordering her a turkey panini with provolone, tomatoes and lettuce. It sounds pretty ordinary, but the taste is excellent.

A view from my desk: the prosciutto panini.

I hear the “real” reason this place is so beloved is because of the gelato. The presentation alone draws you in. You can find all types of gelato goodness located on the left side of the restaurant. It’s almost a hidden gem so if you’re in a hurry, like me most times I visit this place, you might miss it.

I would love to leave you with Pan’e Dolci's social media information but the owner is old school. No Facebook to review the food, no Instagram to show off this amazing menu, and not even a website to place orders. Nope. His business is completely word-of-mouth based on solid food and great customer service. So if you are ever in the Fort Lauderdale area near Oakland Park Blvd, take some time to visit this hidden gem.

Get Your Pretzels In A Twist...Not Your Knickers!

See those luscious pretzels I'm holding? I MADE THEM! That's right. And you can, too.

I'm all about cooking from scratch - and I don't mean heating up a jar of Ragu and boiling some packaged pasta. I mean purchasing the ingredients and creating your own, healthy food. Even homemade desserts are better for you than store bought.

Plus, you save money! I'm all about that, too. 

Don't get nervous when you see "yeast" in the ingredients list. Piece of cake! The only thing is you have to allow for rising time. That makes it look like a lot of work, but it's not. The dough is rising all by itself - while you put your feet up and read a good book (or, do housework - your choice).

SOFT PRETZELS - makes 12

• 1 cup water
• 2¼ tsp dry active yeast (or 1 packet)
• about 3 cups bread flour
• 2 T butter, soft
• 1/2 tsp salt
• 4 tsp sugar
• 1/3 cup baking soda
• 1/2 tsp cornstarch

Heat the water to 100º-104º Fahrenheit. Stir in yeast and let proof for 5 minutes.

Put 2 cups of the flour, the butter, salt, and sugar into the work bowl of your food processor. 

When yeast is proofed, turn on machine and slowly add the water through the pour spout. Keep adding flour a few tablespoons at a time until the dough forms a ball. I use nearly all of the 3 cups of flour. If you don't own a food processor, you'll have to do this step by hand, kneading about 10 minutes.

Empty dough onto a floured board. Pick up from the bottom and fold in on itself, so the floured side surrounds the ball. Plop into an oiled bowl, then flip the ball and plop back upside down - now the ball is oiled on both sides. Cover with a tea towel and let rise for 1 hour.

Punch down risen dough and place it on a floured board. Cut into 12 equal pieces. Roll and stretch each piece to a length of 18" or more. Dough is very elastic, so I've found it best to stretch each piece about 12", then start again and stretch to 15" or so, and finally do a final round to get each piece to 18". As each piece reaches its final length, form it into pretzel shape (See photo below).

Cover with towel and let rise 30 minutes.

In a large NON-ALUMINUM skillet, bring the baking soda and 10 cups of water to a full boil. If you don't own a large skillet, use a smaller one and cut back on the water and baking soda.

Prepare wash by mixing cornstarch with 1/4 cup water in a small saucepan. Stir constantly while bringing to boil. Remove from heat.

Preheat oven to 450º Fahrenheit.

Carefully drop as many pretzels in boiling water as will fit. Boil 1 minute, flipping after 30 seconds. Remove to well oiled cookie sheet.

When they're all boiled, brush on cornstarch wash. Sprinkle with coarse pretzel or sea salt. 

Bake at 450º Fahrenheit for 12 minutes. They'll brown much earlier than the 12 minutes, but don't remove from oven - they're still not done. Transfer to wire rack.

Eat immediately for optimum taste. FYI - these pretzels are only 60 calories each! So live a little - have 2....homemade pretzels are cheap!!!

Check out my blog:  VegCookingForCarnivoresBlog.com

Bestia: Good things happen to the ones who wait

Every time I tried to make a reservation at Bestia they would kindly reply that they had an opening in 2-3 weeks so I would always end up going somewhere else. When my husband asked where did I want to go for our 10^th anniversary I immediately replied: Bestia. We made a reservation almost a month in advance and all we could get was a countertop side table.

BESTIA

2121 Seventh Place

Los Angeles CA, 90021

213.514.5724

http://bestiala.com

Bestia is located at the border of the arts district surrounded by old warehouses in an area of DTLA that is rapidly changing. The restaurant is in a renovated industrial building down the train yard.   It has an   L shape countertop that goes from the bar to the salumi bar and an open kitchen. Bestia is modern urban at its best. The night we were there it was as it always is: shoulder to shoulder. It was one of those rare rainy LA nights and we pushed our way in. My husband asked the hostess “are we sitting at the bar?” She smirked and playfully replied “Oh no, you guys are in the restaurant”. It was like we were entering another world by taking two steps to the right of the bar.

Pictured: Vacation Cocktail

Dinner began with the pan-fried ciccioli, a delicious pork cake that is traditionally made with spare pork parts. To better describe it, its like the ultimate crab cake but made with the best parts of our piggy friend. It’s everything that “pork lovers” dream off: crunchy, fried and porky. 

Pictured: Pan-fried ciccioli

From the antipasti section we had the roasted marrow bone with spinach gnocchetti. The plate was beautiful. Unlike in other restaurants, it comes with a gnocchetti pasta. What you do is to scrape the marrow into the pasta, mix it and eat it. Probably the best bone marrow I have had in years.

 Pictured: Roasted marrow bone

For our main dish we ordered the bucatini alla‘nduja affumicata with burrata. The spaghetti was cooked al dente with a tomato sugo topped with melting burrata. Imagine the best spaghetti you’ve ever had smothered in a spicy tomato sauce with a big fat dollop of what looks like cream but is actually fresh mozzarella cheese. As you dip your fork in the burrata it will expand like lava from a volcano and reach every single inch of the spaghetti: spicy, cheesy, delicious.  

Pictured: Bucatini alla‘nduja affumicata

We also had the cavatelli alla norcina. Don’t be deceived by the simple presentation, this is one of Bestia’s classics, a signature dish and rightfully so.  The pork sausage, black truffles and the grana padano cheese completely elevate the richness of the plate to another level.

Pictured: Cavatelli alla norcina

To close the night we went with the maple ricotta fritters. It came with a maple butter ganache, sour cream and huckleberry jam ice cream. I don’t think this needs any further explanation. I felt a little bit like the princess and the vagabond; we were trying to figure out who should have the last bite. It was just exquisite.

Pictured: Maple ricotta fritters

This was the best meal of the year and I was lucky to share it with my favorite person in the world. Bestia is and will continue to be a food landmark in Los Angeles because of its amazing rustic Italian plates, its obsession with charcuterie and dreamy desserts. 

Without a doubt Bestia was worth the wait.