Tuesday, May 31, 2011

May 31st is National Macaroon Day!

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National Macaroon Day!

There are two types of popular macaroons. One is a macaroon which is baked like a cookie size small cake consisting of ground almonds. The macaron (French version) is a sweet confectionery made with egg whites, sugar, almond powder, and food coloring. These macarons are filled with buttercream or jam filling.

See What Jay Eats...

Different Flavors

In the US, we know coconut macaroons which are usually dense and topped off with shaved coconut. But, I prefer them dipped in chocolate or maybe it's because I just like chocolate.

I'm not a big coconut fan, but I do prefer the macaron variety. They are multi-flavored and more of a confectionery vs a cookie, I love the ganache filled ones.


Which ever one you prefer, today is the day to best enjoy them. Happy Macaroon Day!

Follow the #foodcalendar on Twitter for more food holidays.

I'll have another cup of coffee...

Photos by Jay Terauchi
Jay Eats Worldwide
©Jay Terauchi

May 30th is National Mint Julep Day!

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Considering that the Mint Julep is associated with the South and The Kentucky Derby, it's not really a traditional drink in California.

Except for maybe in New Orleans Square at Disneyland Park in Anaheim. It's the drink of choice at the Blue Bayou Restaurant inside the Pirates of the Caribbean attraction.

Blue Bayou Mint Julep

Here's a recipe from the Disney Magazine - Summer 2000 issue:
With one adaptation


2 1/4 Cups - sugar
6 Cups - water
2 TBS + 1/2 TBS - fresh lime juice
1 (12 oz) can - frozen lemonade concentrate, thawed
1 1/2 tsp - creme de menthe syrup (hard to find, non-alcoholic, see below for substitution)

Directions: If you have creme de menthe syrup

1. Combine sugar and water in saucepan. Stir until sugar is dissolved.
2. Stir in lime juice, lemonade concentrate, and creme de menthe and heat to just below boiling point (200 degrees F). Be careful not to let mixture boil.
3. Remove from heat and chill to form a thick syrup.
4. For each serving, pour 2 Tablespoons of syrup and 10 ounces of chilled water into a glass of crushed ice and garnish with a sprig of fresh mint.

Directions: If you do not have creme de menthe syrup

1. Combine sugar and water in saucepan. Stir until sugar is dissolved.
Note: If you cannot find creme de menthe syrup (non-alcoholic), heat sugar and water mixture and stir until it thickens into a simple syrup (do not boil). Let cool, add in fresh mint leaves and seep for 15 minutes or longer. Take mint leaves out.
2. Stir in lime juice and lemonade concentrate and heat to just below boiling point (200 degrees F). Be careful not to let mixture boil.
Remove from heat and chill to form a thick syrup.
4. For each serving, pour 2 Tablespoons of syrup and 10 ounces of chilled water into a glass of crushed ice and garnish with a prig of fresh mint.

Today, I lost a friend. I'll always remember him smiling and caring about his friends and family. In his memory, I raise a glass to you Casey! You will truly be missed...

Monday, May 30, 2011

Memorial Day

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On this day, we take time to salute those who have served our country. For me, Memorial Day is a regular work day, people have to eat, right? But I did take time away from work to pay my respects to those who fought for our freedom.

Go For Broke Monument
Honoring the WWII Heroics of the Japanese American soldiers
Commemorating the 100th Infantry Battalion, 442 Regimental Combat Team, Military Intelligence Service, 522nd Field Artillery Battalion, 232nd Combat Engineering Company, and the 1399th Engineering Construction Battalion.

Did you know?

This 60' Moreton Bay Fig Tree (ficus macrophyllia)
was designated as Los Angeles Historic Cultural Monument #920
I didn't know trees were given cultural monument designations, did you?

The Aoyama Tree represents the founding of the Koyasan Buddhist Temple in Downtown Los Angeles. The tree was planted in front of the temple's original location, the temple has since moved. Just a bit of trivia that I learned from a couple of women who were talking about the tree.

Do you know what year this tree was designated a cultural monument?

The tree is located between the Japanese American National Museum and the Geffen Contemporary at MOCA on Central Avenue in Downtown Los Angeles.

The tree was designated a cultural monument in 2008.

Koyasan Buddhist Temple
Current location off of 1st Street
I wonder if they've planted any trees at this location?

Heading to Olvera Street for lunch...Crossing over the 101 freeway, you know it's a holiday when the freeway in Downtown Los Angeles is this empty at midday.

The 101 Freeway
Downtown Los Angeles

Olvera Street is in the oldest part of Downtown Los Angeles, home to my favorite place for taquitos.

Cielito Lindo
Since 1934
Olvera Street

Combination #2
2 taquitos with guacamole sauce, 1 tamale, served with beans
Be sure to get napkins, the sauce will get all over you...

Lunch was good, but this day is about remembering
those who have served.

Thank You!

Friday, May 27, 2011

May 28th is National Brisket Day!

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Today is National Brisket Day! It's kind of ironic that this year it's at the end of National Vegetarian Week. If you didn't know there was a Brisket Day or Vegetarian Week, now you do.

Brisket is one of those tough cuts of beef. If cooked wrong, can be a tough piece of leather. On the other hand, if cooked right it can be tender, juicy, and flavorful.

Brisket is from the lower chest area between the forelegs. This muscle of the steer gets a lot of work and isn't much fat marbling. Much of the brisket used today is made into corned beef, pastrami, or pot roast.

Brisket of Beef Sandwich
Langer's Deli
Los Angeles

Since Saturday is National Brisket Day, I celebrated by having lunch at Langer's Deli. Known for their pastrami (the #19 is my favorite), Langer's is another LA landmark that we went to growing up. Langer's has been carving it up for over 60 years and a James Beard Award Winner in 2001. But today, it's all about the brisket of beef. Might have to do a follow-up on their pastrami, which happens to be my favorite pastrami place.

Brisket of Beef
on a French Roll

I forgot to bring my special mustard...

So today we honor the Brisket of Beef. A tough muscle that can be smoked to perfection or cured and brined for corned beef. It's a common cut of meat used in Vietnamese pho, you know it's one of my favorites.

Pass the mustard, Let's Eat!

BTW, the #19 at Langer's is pastrami, swiss cheese, and cole slaw with Russian style dressing

704 S Alvarado Street
Los Angeles, CA 90557
(213) 483-8050
Monday - Saturday 8 am - 4 pm

Photos by Jay Terauchi

Thursday, May 26, 2011

Closing of a Childhood Memory

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Spending summers in Hawaii with my grandparents, aunties, uncles, and cousins will be a memory that I'll always remember. Besides family, I have fond memories walking down Kapahulu Avenue to the beach, Zippy's Surf Pac, fishing, picking guava, malasadas from Leonard's, mango picking , shave ice after a day at the beach, oxtail soup at Kam Bow, plate lunch at Rainbow, Checkers and Pogo, and Ala Moana Center.

Crack Seed Center
Ala Moana Shopping Center
Honolulu, Hawaii

I was saddened to hear that one of my childhood favorites will be closing on Saturday, May 28th. The Crack Seed Center was one of the original tenants and fixture at Ala Moana for 52 years. It's also one of the places that I used as a landmark on the lower level mauka side of the mall. I'll be lost without them in more ways than just as a customer.

The store might be closing
but still available online

Cracked seeds are a variety of dehydrated and preserved fruit and a local snack favorite in Hawaii. At the end of our summers in Hawaii, we would make our usual stop here before heading back to the mainland. My auntie would always be sure that we had snacks for the plane and grandma would pick up goodies for us to take home for my dad.

See What Jay Eats...

Pickled Mango
Next best thing
Since we can't get fresh ones from Hawaii...

As someone who consults a variety of small businesses, there aren't many that have been in business for over 50 years. Their success wasn't just selling cracked seeds, cause there's lots of places. It had to do with a consistent product line, customer service, and most of all, loyal customers.

Congratulations to a great run 
and will see you online!

Photos courtesy of Catherine Toth
Follow her adventures at www.thecatdish.com
She's a real writer, not like my stuff...

Jay Eats Worldwide

Monday, May 23, 2011

Friday is Carb Day!

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Friday is Carb Day!
Not what you're thinking...

Let me explain...This Sunday is the annual running of the Indianapolis 500. It's my Memorial Day Weekend tradition to watch the race and I'm a fan of open wheel racing (Indy and Formula One).

Friday is known as "Carb Day", meaning the cars that qualified for the starting field are given the opportunity to practice in their "Race Day" set-up. "Carburetion Day" is the final tune-up before Sunday's race. The funny thing about "Carb Day" is that Indy cars haven't used carburetors in about 50 years, they all use fuel injection systems. 

But I guess tradition is tradition...

Since Friday is Carb Day and the goal at the Indianapolis Motor Speedway is all about speed, here's a FAST and easy pasta recipe, one of my nieces' favorites too.

See What Jay Eats...

Linguine with Sausage

1 lb bulk sausage (I like to use Italian sausage, but you can use any)
2 leeks slice stalk (white part)
1 cup whipping cream
1 package linguine pasta

In a skillet, cook sausage (break into pieces) until brown. Add leeks and cook until tender. Drain fat, depending on the sausage usually not much to drain off. Add cream to sausage mixture, heat through. Toss in pasta and top with Parmesan cheese. Serves 4

Green Flag!

Photo by Jay Terauchi
Jay Eats Worldwide

Friday, May 20, 2011

This is Why I Love Pepperoni

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One of my vices in life is a good pizza. I'm pretty picky about my pizzas and do have a few favorites, list is not in any specific order:

1. Mariella's in NYC
2. Lou Malnati's in Chicago
3. Zachary's Pizza in Berkeley
4. Mozza in Los Angeles
5. Pizzeria Bianco in Phoenix
6. Pizzeria Regina in the North End of Boston

Since I don't travel as much as I used to, I'm not able to visit these places often. I did, however, stumble on a place that serves a great pepperoni pizza, Pitfire Artisan Pizza.

Pepperoni Pizza
Pepperoni / Tomato Sauce / Fresh Mozzarella / Torn Basil
Pitfire Artisan Pizza

The secret to their pepperoni pizza? Zoe's Natural Pepperoni, which is made without BHA, BHT, or nitrates. Thus resulting in a flavorful cured pepperoni and the best that I've had. Fortunately, Zoe's Meats does sell their meats online (www.zoesmeats.com).

Pitfire Artisan Pizza
Culver City

4 Southern California Locations

*Culver City
*Downtown Los Angeles
*North Hollywood
*West Los Angeles

I love pizza and would love to hear about good places. Please let us know...

Thanks for stopping by

Pass the Peppers!

Don't Be A Script Reader

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Just got off the phone with a telemarketer, he was offering me a special discount on a trade magazine subscription. But I subscribe to the competition AND at a lower rate.

Having worked in sales and a marketing background, I'm always interested how sales people handle objections. I mentioned to him that I subscribe to the competition and the deal that I have from this other publication is $30 less than what he was offering.

When I gave him the price objection, I do give him credit for explaining the Value of the $99 package and mentioning it included online access. What he couldn't overcome is that I pay $30 less for the same trade information, he did start by saying that last week the package was $199, which I know to be true. He was pretty truthful with me, but NEVER talk bad about the competition to a customer, which he did.

As someone who has written sales scripts, I don't understand when salespeople don't learn the information and reading the script is obvious. It's a learned response, we all say "No" when we feel being "sold" to. So when I interrupted him, he would lose his place and have to start over. This drives me nuts.

Regardless if you sell in person, on the phone, or even at a food establishment, know what you're selling. If you work off a script, know it top to bottom and bottom to top. So when someone interrupts or jumps ahead, you can answer their question and continue on with the information without covering the same information over again.

Two years ago, I ran into a kid selling candy and he rattled off his script so fast, I had no clue what he said. I told him that's why people say "No" to him. Not that they didn't want to help him, but they had no idea what he was saying. It's human nature for us to say "No" when asked a question. How many of us say "just looking" when a salesperson says hi at a retail store? I asked him what he was selling the candy for, told me it was for an after school program that would teach him about computers. None of this information was in the script that he was rattling off. I told him to slow down and just talk to people, like he did with me and would probably sell more candy. I did buy a chocolate almond bar from him and got $2 off from Pizza Hut...

Tips and commission depends on satisfying the customer's expectations, as well as, offering a solution to their situation. Often, I ask the server "what's good here?" If the server's response is "everything here is good" and the place is empty at the peak time, I usually think about leaving. We all do ONE thing really really well, that's what the focus should be.

Major Points:

1. Learn everything you can about the product or service that you're selling.
2. If you're using a script, learn it from front to back and vice versa. If you don't know what you're talking about, the customer will pick up on it.
3. Don't trash the competition.
4. Believe in what you're doing, if you don't, maybe it's time to look for something else.

What do you think?

Thanks for stopping by...

Sunday, May 15, 2011

Happy Anniversary Tommy!

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I was fortunate to grow up near Downtown LA. One of my fondest memories was being able to go to all of the old time food places in the area, one of the most famous is Original Tommy's on Beverly and Rampart.

My dad would take us to the original location and we got to eat sitting in a parking lot. Who knew that eating on the sidewalk or in a parking lot would be considered 'trendy' back then as it is today with all of the gourmet food trucks. Tommy's was one of the places where everyone headed to after a game or concert, people in line would be talking about the game or concert.

But today, Original Tommy's is celebrating their 65th Anniversary.

On May 15th, 1946, Tommy Koulax opened his corner shack and introduced his style of hamburger to Los Angeles. Who knew that today, the shack is still there on the corner, there are overflow parking lots across the street, and people still eat standing up on one of the many counters, wiping their mouths with paper towels. Tommy served his hamburgers with chips and bottled sodas, not sure what he'll think of the french fries served today.

But today, Original Tommy's is celebrating the 65th Anniversary with an Original Tommy's chili cheeseburger and a Coca-Cola for 65 cents, only at the Beverly and Rampart location.

Unfortunately, I won't be able to get out to the Original location today, busy with client projects. I'll miss the USC Trojan Marching Band, but I did head to the Original Tommy's in my area to join in on the celebration. But I was there for the 50th and 55th Anniversaries...

Didn't get one for 65 cents, but did get a coupon for a FREE chili cheeseburger next time!

Just think that Tommy Koulax started his business from a shack and grew to multiple locations and an LA icon.

Congratulations Original Tommy's!

Thursday, May 12, 2011

Success Begins with the Community

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Besides food service consulting, I work with corporations on marketing, product development, packaging, promotions, PR, and lately social media. I'm finding out that a lot of companies don't participate in the community that they conduct business in. How do they expect to be part of the community?

The ones that I do talk to, think it has to do with having a booth at the local festival. Yes, that could be one way, but it could be as simple as using their parking lot on a Saturday to wash cars to raise money for new team uniforms or passing out advertisements for community sponsored event.

A few years ago, a neighborhood grocer was killed in a robbery. The neighbors placed so many candles and flowers in front of the store, the family couldn't believe it. Neighbors were saying that this man would help out his customers if they fell a few cents short, needed milk for the kids before payday, or even hired locals to do odd jobs around the store. This man participated in the community and the community supported him, even after he was killed.

People don't forget...

When I talk to a business about a possible consulting gig or project, I always ask how involved in the community are they? The usual answer is "no involvement." What they don't realize is that givers gain and in the long run it does pay off. If you're in it for the short haul, then you're probably right not to care about others.

I always mention this to my clients:

If you continue to do it the same way, expect to get the same results.

Thanks for stopping by and please let me know your comments. Its appreciated!

Wednesday, May 11, 2011

My Honolulu Favorites - 2011 Edition

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I got lazy and have my favorites posted here. Have a good trip...Aloha!

Zippy’s – My #1 Favorite Place growing up and still is.

Yummy’s Korean BBQ
For that quick Korean fix

John's Groceries (2426 Liliha Street, Honolulu)
Shave Ice
Portugese sausage musubi

Good to Grill (fast casual)
Kiawe Wood-Fired Prime Rib - Best Island Deal

Burgers on the Edge
BLT (Katsu Bacon)

Bogart's Cafe
Taro Pancakes with Haupia Sauce

Rainbow Drive-In
Plate lunch

Lahaina Chicken – InterIsland Terminal & Ala Moana Center

Liliha Bakery
Coco Puffs
Breakfast – sit at the counter
Closed Mondays – otherwise open 24 hours.

Young’s Fish Market
Kalua Pig (traditional imu) One of the best I’ve had – retail.

Boots & Kimo
Pancakes with Macadamia Nut Sauce

Palace Saimin
Saimin, won ton mein, teri beef sticks.
Street parking

Uncle’s Fish Market and Grill
Mahi-Mahi tacos
Fish & Chips – local fish daily

Side Street Inn – Sports Bar
Pork Chops – Enough said…
Kim Chee Fried Rice

Helena’s Hawaiian Food
Maui Onion with alae salt
Pipikaula Style Short Ribs

Angelo Pietro
Raw Potato Salad
Create your own Japanese style pasta entree

Gyotaku – Old style Japanese Combinations
Okinawan Sweet Potato Haupia
Bento to go

Bar 35 – Chinatown
Lounge with Great pizza, Chef Valentini

Leonard’s Bakery
Malasadas – No other reason to go

Ono Hawaiian Food – Fair Warning: Read the sign and wait outside…
Kailua Pork
Chicken Long Rice

Legends Seafood Restaurant
Dim Sum

Char Hung Sut – Early Morning Take-out, Closed Tuesdays
Char Siu Manapua
Pork Hash

Asahi Grill
Oxtail Soup – Kapiolani Coffee Shop version

Sugoi Bento
Mochiko Chicken
Garlic Chicken

Fort Ruger Market

Poke Stop – Great poke selection
Poke, duh…

Fukuya Deli – Okazu-ya
Teri beef, chicken, and misoyaki butterfish.

Diamond Head Market & Grill
Upscale Plate Lunch
Grilled Ahi Wasabi Sandwich
Teri Ribeye Burger

Chun Wah Kam Noodle Factory
Manapua: kalua pig is my favorite

Waiola Shave Ice
How to order:
1. Select Size
2. Select Bottom of the Cone Goodies, if any. (ice cream, azuki beans, mochi)
3. Select Flavor(s)
Example: Small, ice cream, Rainbow

Shimazu Store
Shave Ice

Agnes’ Portuguese Bake Shop – Closed Mondays
Sweet Dog – Hilo Hot Dog wrapped in sweet bread
Molokai Mud Pie

Yama’s Fish Market
Hawaiian Plate Lunch – lau lau, kalua pig, poi, etc.
Haupia-covered brownies

Oxtail Ramen
Small dishes from the kitchen

Upscale Favorites

3660 On The Rise – Euro – Island Cuisine

Roy’s (Hawaii Kai) – The restaurant that started it all
Chocolate Soufflé

Sansei Seafood Restaurant and Sushi Bar – Great Fish
Order small plates

Alan Wong’s – One of the best
Tasting Menu

Chef Mavro – Island French

Hoku’s – Love the hotel

Cookies and Island Treats

Wholesale Unlimited – cookies, seeds, etc.
Betty’s Oatmeal & Cranberry Cookies –once you try, you’re hooked…