Sunday, April 23, 2017

"A Table with Top Chef Mei Lin" Powered by the 2017 Toyota Mirai

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a Hydrogen powered vehicle with
zero emissions except for water.

I remember hearing about Hydrogen fuel cell cars
awhile back, but refueling stations were nonexistent at the time.

You get an app that will find Hydrogen fueling stations.

Similar to Hybrids, the MIRAI has a massive battery system.

Time for a Test Drive!

Photo by Kristie Hang
It has pick up and accelerates well.
But I guess you don't drive one for high performance.

The MIRAI comes pretty loaded,
the only option you pretty much have is picking from one
of the 6 available colors

After the Test Drive,
it was time to fuel up.

Three Years of Complimentary Fuel with a MIRAI purchase

But I don't think this
is what I had in mind...

Until we got to the next room... 
Then I saw Top Chef Mei Lin
plating and then it made sense to fuel up.

You may remember her, winner of Top Chef season 12 and
part of the opening team of Michael Voltaggio's Ink restaurant.
Keep an eye out to see where she lands next...

But meanwhile, let's see what she has for us today.
Today's Toyota Mirai menu,

created by Chef Mei Lin
to highlight the elements.

See What Jay Eats...
Rose Air, Lychee, Vanilla Creme, Raspberry Sable

Steak Tartare on a Prawn Puff

Petrified "Wood" (Parsnip) with Truffle & Birch

Tomato Consommé, Basil Whey Caviar

This was my favorite dish of the day,
Peewee Potatoes, Onion Ash Soil, Comté Foam.

Thanks Chef Mei Lin!

It was a nice afternoon,
got to enjoy a molecular gastronomy menu
prepared by a Top Chef, AND
test drove a pretty cool Hydrogen fuel cell vehicle.

I'd say it was a good day...

Checkout the Toyota MIRAI

It drives like a dream
and good for the environment!

Thank You!

NOTE:  I was an invited guest to this Toyota event.
I thank them for the invitation and hospitality.
All comments and opinions are strictly my own.

Photos by Jay Terauchi
Unless Noted
Jay Eats Worldwide
©Jay Terauchi

Saturday, April 22, 2017

Preview Masters of Taste 2017 - Pasadena

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I don't always get invited to the Rose Bowl
for events other than football and soccer,
but tonight it's a different kind of event.

Tonight is the preview of the 2nd Annual
a luxury food and beverage festival
which takes place on the field of the
Rose Bowl on
Sunday, May 7th, 2017.

A 100% of the proceeds
Working to end homelessness in our community.

Get Tickets HERE
(use "CHEF17" for a 15% discount) 

See What Jay Eats...
This is a small preview of the upcoming event on May 7th.
Yes, my friends at SprieWorks were there
with their Bangkok sandwich.

If you've never been to SpireWorks,
see more from my Westwood visit HERE

SpireWorks' chef,
Kuniko Yagi,
bringing this Thai flavored sandwich to life...

On fresh baked bread with Beef (cooked on a spire), 
Tamarind Chutney, Yellow Curry Aioli, Green Onions, 
Thai Coconut Curry Crumble and Pickled Red 
Peppers with Sambal.

Photo by Bob Kaufman
Speaking of SpireWorks...
with SprieWorks' CEO, Bob Kaufman,
and food writer Kristie Hang.

When I saw this, it could only be one thing...

is part of the festival!

serving his Foie Gras "Dime Bag"

I visited this secret supper club 
and sampled Chef Paul's menu,
see more HERE

Another Chef Paul work of salmon,
or should I say art?

Get a Chef Paul's Foie Gras "Dime Bag"

If you love (or like)
foie gras, you must try this!

I keep asking myself...
Who let this guy on the field?

Join me on the field
on May 7th!

Cocktail by Birds and Bees

A new speakeasy in Downtown Los Angeles,
featuring 1950's inspired cocktails.

There will be over 40 beverage masters
featuring their specialties.
(non-alcoholic too)

from 118 Degrees in Tarzana
brought her snow making machine 
and snowed up this dish.

Cilantro Gazpacho Snow
with Whipped Avocado

118 Degrees' cuisine is all plant-based
(aka "Raw Food") 
made from fruits, vegetables, nuts,
seeds & sprouted grains.

Something for everyone
at Masters of Taste!

nuff said...

from (soon-to-be-open) Mama Lion
Supper Club in Koreatown. 

Chef Michael Hung created this,
what I'm calling "uni nacho"
 it was delicious.

Oxtail Dumpling
from Bone Kettle in Pasadena.

Chef Erwin created this dish
with steamed oxtail tips, mushrooms and San Bay Su sauce.

This was one of my favorites of the evening
and looking forward to dining at Bone Kettle soon.

Time for Dessert!
Fruity Pebbles Donut Holes
from Cafe Dulce in Little Tokyo (DTLA)

But I went with the bacon donut hole...

This is just a small sample of the masters
that will share their talents
fight to end homelessness.

Over 30 culinary masters,
40 beverage masters,
and 12 dessert masters
will serve on the field of the iconic Rose Bowl
on May 7th, 2017.

For complete list,

Use "CHEF17" for 15% OFF!
Discount courtesy of Masters of Taste
to all of my followers.

Come to Masters of Taste on May 7th.
Enjoy some great food and beverages
AND 100% of the proceeds will go to
help the fight to end homelessness
in our community.

Thank You!

NOTE:  I was an invited guest of Masters of Taste.
I thank them for the invitation and their hospitality.
All comments and opinions are strictly my own.

Photos by Jay Terauchi
Unless noted
Jay Eats Worldwide
©Jay Terauchi

Thursday, April 20, 2017

True Food Kitchen - Spring 2017 Menu

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The Pasadena location opened on 
September 13, 2016.

Since then, I've been three times.
See Pre-Opening HERE

I'm back again to sample the Spring 2017 menu.

Hangover Rx and Medicine Man,
both are non-alcoholic.

Hangover Rx
with pineapple, orange, honey, and coconut water.

Medicine Man
triple-brewed black tea, blueberry, pomegranate, honey,
and sea buckthorn.

 See What Jay Eats...
New Spring 2017 Menu Items
Torched Avocado

We started out the evening with this dish,
with cucumber noodle, mushroom, snap pea, radish,
sesame, and turmeric ponzu.

Roasted Artichoke Pizza

with sugar snap pea, smoked onion, roasted garlic,
vegan salmon ricotta, black truffle.

Wild Mushroom Pizza
with asparagus, roasted garlic, and Taleggio cheese.

This was a pleasant surprise
and something I would have again and again.

Poke Bowl

with wild caught albacore, avocado, quinoa rice, mushroom,
snow pea, cucumber, cashew, and turmeric ponzu.

Poke has come to True Food Kitchen!
As someone who has grown up in Hawaii during
the summers, it's not traditional, but it worked
with quinoa rice.  IMO, the turmeric ponzu
should be incorporated into the albacore before
hitting the table, but that's me being a poke snob.

Farmers Market Sangria
with organic white wine, spiced brandy,
lime and pineapple.

Tasted a bit like apple cider.

Dessert Time!
Coconut & Chia Seed Flan (Top)
Sea Buckthorn Sorbet (Bottom)
both are Vegan and Gluten-Free

Coconut & Chia Seed Flan with caramel and mixed berries
Sea Buckthorn Sorbet with luxardo cherry

Sea Buckthorns (or seaberry) are very sour and needs to
be mixed with something.  I did like this sorbet.

Ginger Margarita
with añejo tequila, elderflower liqueur, ginger honey, lemon

I was enjoying the desserts, until GM Nico
suggested this margarita.  Wow!  I'm glad I
took his suggestion, this had a great ginger
flavor and something I would order again.

Key Lime Pie
with coconut chantilly
(vegan and Gluten-Free)

New for Spring 2017.
I also recommend the Flourless Chocolate Cake
(vegetarian & Gluten-Free)
and Sea Buckthorn Sorbet.

From my first experience at True Food Kitchen
in Santa Monica over 5 years ago to today,
the food selection has improved greatly.
Not only is the menu more seasonal, hence the Spring 2017
new dishes, but the use of sustainable ingredients used.
One of the main reasons I like coming here, 
there's something for everyone.
Regardless if you eat meat, vegetarian or vegan,
there's something for you,
that's a True Food Kitchen!

168 W Colorado Blvd.
Pasadena, CA 91105
(626) 639-6818

Thank You!
True Food Kitchen
Nerissa Silao
Nico Solomon

NOTE:  I was an invited guest of True Food Kitchen.
I thank them for their invitation and hospitality.
All comments and opinions are strictly my own.

Photos by Jay Terauchi
Jay Eats Worldwide
©Jay Terauchi

Wednesday, April 12, 2017

California Pizza Kitchen - A New Look & Menu in Century City

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At the media preview of the new California Pizza Kitchen
Grand Opening was April 6, 2017.

If you've followed me, you know I attended
the 30th Anniversary Party of CPK.
See more HERE

But tonight wasn't just about their new Westside
location, but also to introduce a new menu
and Casamigos Tequila tasting.

Yes, I walked the Yellow Carpet.

Please No Flash Photography!

Tonight's Menu

I heard there was a new pizza and
a burger.

Yup, that's what I said,
a burger!

Some of the New Menu Items
to debut in 3 weeks.

Before the food tasting begins,
it's time to taste Casamigos Tequila
An award-winning ultra-premium Tequila by
George Clooney & Rande Gerber (Cindy Crawford's husband)

Tasting Time!

Casamigos Tequila's Blanco

The CPK Strawberry Margarita

I got to learn how to make this famous
margarita, featuring Casamigos Tequila.

Brian Sullivan,
Sr. VP of Culinary Development,
explains the new menu items.

See What Jay Eats...

Spicy Bufalo Cauliflower

Fresh cauliflower florets fried with a buttermilk batter,
tossed in a housemade Sriracha buffalo sauce and topped with
a salad of celery, Gorgonzola and cilantro.

California Field Salad

Fresh watermelon, strawberries and field greens with a
housemate Champagne vinaigrette, Feta and California pistachios.

Lemongrass Chicken

A pan-roasted chicken in a lemongrass ginger glaze over a stir-fry
of baby boy chop, roasted faro, shiitake mushrooms and red chili

Wild Mushroom Pizza

Shaved Cremini, Shiitake, Portobello and white mushrooms with 
slivered scallions, cracked black pepper, Romano and Mozzarella. 
Finished with Parmesan and 
White Truffle Oil (additional, but a must!).

I was introduced to this pizza at the CPK 30th Anniversary
party and a fan ever since.

Carne Asada Pizza

Tender marinated steak, fire-roasted poblanos, cilantro pesto.
yellow onions, Mozzarella, Monterey Jack and fresh cilantro.
Served with housemate salsa verde.

This was a surprise, it was good, but a bit
too rich for me.  Had a nice kick to it.

West Coast Burger "The WCB"

With a signature beef blend of Wagyu, Chuck, and Brisket
topped with melted American cheese, Nueske's applewood
smoked bacon, caramelized onions, tomato, pickles,
lettuce and housemake burger sauce.
Served with crispy potatoes and white truffle ketchup.

This was a really good burger.  Chef Brian Sullivan
said they've been working on this burger for sometime.
It's only available at their Las Vegas locations and
now at Century City.

Salted Caramel Pudding

Caramel pudding, black cocoa cookie crumbs, housemate
whipped cream, caramel sauce and natural flaked Maldon sea salt.

This was another one that I was introduced at the 30th 
Anniversary party AND it's still good.

The Century City location is a good size with a full bar.
CPK is introducing a new look to their restaurants
and if this is any indication, they'll have some great looking
restaurants with a nice bar area.  The new menu was great
and the burger was something you need to try.

CPK did this intro right, with a table laid out with the
new items clearly indicated with the name of the dish.
So many times I go to events with no clue of what the dish is
or the person serving you gives you a 3 word description.

There were also fun activities, such as Casamigos Tequila
tasting and margarita making class, dough tossing, live music,
photo booth, and great food.

Thank you California Pizza Kitchen!

10250 Santa Monica Blvd, Suite 2800
Los Angeles, CA 90067
(424) 363-1235

NOTE:  I was a guest of California Pizza Kitchen,
I thank them for their invitation and hospitality.
All comments and opinions are strictly my own.

Photos by Jay Terauchi
Jay Eats Worldwide
©Jay Terauchi