Post 90: The Brownie Comeback - Beverly Hills Brownie Company (LA: Beverly Hills)

When boba first made the trip from Taiwan to America, everyone was all over boba.  When Sprinkles debuted their creations, the lines for their red velvet cupcakes snaked around the store for what seemed like miles.  Now that Bobbie Greenfield, owner of the Beverly Hills Brownie Company, has perfected the classic American brownie, there are flocks of foodie fanatics frantically fighting for a taste of these baked treats.

So what's the deal with these brownies, and how are they any different from the brownies that we already know? Well, for one thing... these brownies have crusts on all four sides.  When I was younger my Aunt Jessica would make the best brownies... and my cousins and I would always fight for the four brownies that were cut from the corners of the pan.  We (and I assume everyone else who loves brownies) think that the crust is the best part of these little square treasures.  Well, it's a good thing that Bobbie has designed a top secret, special brownie baking tray to ensure that every brownie has an edge.  You can now save your arguments for more important matters (not that brownies aren't important).

Another cool thing about these desserts is that there is virtually every flavor imaginable.  On last count Bobbie has developed 18 different variations on the classic chocolate flavor.  From chocolate mint chip to poppy seed to mocha latte to gingerbread, there is bound to be a flavor that suits your taste buds.  Even at this very moment I'm sure that Bobbie and her daughter Amanda, the chief taste tester, are likely brainstorming the next awesome brownie flavor over their kitchen table.

I was invited into the store to meet Bobbie and try a few of her signature creations.  I brought my cousin Liz along... yes, the same cousin who I used to fight for over the corner brownie.  Twenty years later we have made amends and have finally learned to share our favorite foods with each other.  The two of us selected the simply classic, chocolate cream cheese, peanut brittle, red velvet, and the pure platinum.  Oh yes, and some milk, please.

Our first taste was of the simply classic.  It was a moist, decadent, chocolatey square of pure heaven.  Most of the brownies I've ever had have been so bread-like and dry that they look like cracks in the Mojave Desert.  Other brownies have so much fudge infused into them that they taste exactly like what they're made with... pure fudge.  Bobbie's creations have a harmonious balance between the traditional cake texture and the bliss of chocolate fondue.  Even though this was almost a completely new brownie to me, I still ate it the same way... I picked the chocolate chips off first and savored the crusty edges before drowning the chocolate confection into ice cold milk.

Because texture is so important to us, we pined after the peanut brittle next.  Who ever thought to cross peanut brittle with a chocolate brownie? Bobbie did.  And let's thank her for it.  The peanut brittle brownie is awesome.  There's ooey gooey chocolate lava running through the center of the brownie brick, and it's capped off with not just a regular crust but a volcanic eruption of sweet brittle that covers the brownie's surface area almost in its entirety.  Did I mention that there are actual roasted peanuts running through the brownie's crust? Hell yeah... guess what I picked off to much on first.

My favorite brownies were the classic walnut and the pure platinum, which came to life when a guest once asked Bobbie to make her a brownie completely devoid of cocoa due to her chocolate allergy.  This "un-brown-brownie" is made with vanilla chips, Madagascar style vanilla extract, and vanilla glaze... all of which are ingredients that hail from nowhere else but the good old USA.  Bobbie said that it's important that the ingredients she chooses are of domestic origin.  Right on! Let's buy American to support our local businesses and domestic economy.

The red velvet brownie is one that is worth mentioning.  Everyone is picky about their red velvet, whether it's in the form of cake, cupcake, or brownie... but it seemed that no one was more picky about their red velvet than Bobbie herself.  It took Bobbie 241 batches of red velvet before her daughter felt that she got it perfect.  Poor Bobbie... poor Amanda! Can you imagine being the chief taste tester for these red velvet brownies? My tastebuds would have expired, and my tongue would have fallen off.  I loved that the red velvet wasn't pure brownie cake throughout the center.  The butter cream cheese frosting not only adorns the top of the square, but it also sits in the center also.  With just one bite the sweet and tart goo reveals itself.  Props to Bobbie and her daughter... the 242nd batch deserves an award.

In case you're wondering what else The Beverly Hills Brownie Company serves up, they've got brownies in various sizes, brownie biscotti, brownie sundaes, and the best of all... brownie ice cream sandwiches.  If there's anything that can top ice cream sandwiched between two cookies, it's ice cream held together by moist, chocolate brownies.  Drool...

At the Beverly Hills Brownie Company, Bobbie gave me an insider's glimpse into all the sweat, energy, and tears it takes to build and sustain a first class brownie bakery.  I was thoroughly engorged with a sugar rush that left me high for more brownies.  Whether it's a simple chocolate brownie or a brownie ice cream sandwich, there are many ways that you can obtain your own sugar high.  One step into the shop, and you'll be mesmerized by all the different brownies staring right back at you.  And you'll definitely notice all the detail that Bobbie and her team at BHBC have invested into each individual brownie sitting atop the tiered counter.   Their efforts have helped this long forgotten about confectioner's delight make a blaring comeback... in 18 different flavors.  Until the next sugar rush, let's all get S.O.F.A.T.

ML - 20120819

Post 80: By Invitation - Clifton's Cafeteria Facade Unveiling (LA: Downtown)

It's been quite a while since I've visited Clifton's Cafeteria.  In fact, it's been at least 15 years since I last visited Clifton's Silver Spoon location on 7th Street in Downtown LA.  When I would visit my dad at work on the weekends, he would take me down to Clifton's for their fried chicken and mashed potatoes or sliced turkey and stuffing.  On birthdays and other special occasions, my dad would bring Clifton's multi-layered chocolate cakes home to share with family and friends.  I loved Clifton's fried chicken.  It was crunchy and crispy and eons apart from the Pioneer and Kentucky Fried Chicken that I was used to.  On the occasions that I ordered the turkey and stuffing, I munched on the bread stuffing as slow as I could so that I could make the savory taste linger around on my tongue.  I always remembered those times because it was rare to have things like mashed potatoes or chocolate cake.  It was such a treat to have classic American fare because I was so used to having traditional Chinese and Taiwanese food at home in my younger years.  Anytime that I could get away from a taro birthday cake from the local Chinese bakery was a cherished moment in my eyes.  Clifton's has definitely been missed.

So imagine my excitement when I was invited to attend the revealing of the original Clifton's Cafeteria facade.  The building's facade at the Brookdale location had been covered with metal grating for almost half a century, so few people know (or remember) what the classic cafeteria actually looks like.  New owner Andrew Meieran (who also owns The Edison) put plans in to renovate Clifton's and restore its facade and entryway as part of the Bringing Back Broadway project.  Local media and fellow culinary cohorts were invited to have lunch at the cafeteria and watch the revealing of the facade.  How freaking cool.  The first person I thought to bring along was my dad.

Okay, so the facade needs a little work.  But we'll let the pros handle that.  In the meantime, though, I'm eagerly anticipating the classic cuisine of Clifton's Cafeteria from back in the day... except now it's going to be made with all organic produce and sustainable ingredients.  Other areas that the newly renovated Clifton's will bring are the bakery, a bar and lounge area, and a classic soda fountain the 50s.  The famous indoor waterfall will also be preserved.

During the media lunch, we were first treated to the cafeteria line... buffet style.  I went straight for the mashed potatoes.  The pot roast was definitely a side to my mashed potatoes.  There were plenty of choices for salad, but classic Caesar can't be beat.  Clifton's macaroni was prepared in the simple old fashioned way as mac n' cheese rather than macaroni drenched in cheese sauce.  The slightly burned cheese crust was magnificent.  I kept lunch light for fear of a food coma induced faltering of work place productivity.

For dessert? Raspberry jello, of course.  Personally, I think that jello has got to be one of the worst culinary inventions in history.  Truly, for the lack of a better word... yuck.  But I was in a cafeteria.  And when in Rome... raspberry jello it was.  Luckily, there were a variety of cupcakes at the dessert counter.  No multi-layered chocolate cake, but these red velvet cupcakes kept my nostalgia at bay.

Thank you, once again, to Arpi and Barbara for inviting me and my dad to attend this historic unveiling.  It brought back some cherished childhood memories for me, and it fueled the anticipation for Clifton's grand re-opening.  18 months and counting... can't wait to see it when it's complete!

Until next time, let's all get S.O.F.A.T.

ML - 20120208

Post 78: St. Patrick's Day Is Awesome

I love beer.  I love being green (recycling).  Minus the supposed delicacy called Lucky Charms, I love St. Patrick's Day.  It's Mardi Gras for everyone outside of New Orleans (and everyone who lives in New Orleans too).  This St. Patrick's Day I went without my dad's annual corned beef and cabbage meal, but I did substitute all of that for some delicious St. Patty's desserts and festivities with good friends.

Behold... the St. Patrick's Day cupcake from SusieCakes.  It's made with true Irish culinary creations... the cake is a mix of chocolate and Guinness stout, and the frosting is Bailey's buttercream.  Hell yeah.

Also, a piece of Susie's Famous Southern Red Velvet from the menu that will be the star dessert at Chron's wedding.  Christina + Ron = Chron.  Think Brangelina.  But cooler... and less baby adopting.

Check us out in our big green hats at the local Irish pub in San Diego.  We met many festive partygoers on account of our big, green hats.  Happy St. Patrick's Day, everybody! May the luck of the Irish be with you.

Thanks Chron for bring the awesome desserts! Until next time, let's all get S.O.F.A.T.

ML - 20120317

Post 43.1: Running Late with Cupcakes (BUR-SJC: WN 1876)

Arms full of guava cheese rolls and red velvet cupcakes, Jessica and I walked out of Porto's Bakery at 7:50 a.m.  Boarding was in 10 minutes.  



Luckily, in the next fifteen minutes, I managed to arrive at the airport, check in my bags (filled with Cactus Cooler for the Bay Area kids who lack this delicious pineapple flavored soda), get through security, run to the gate, hop on the plane and buckle myself in... just in time.  Thankfully, I made it.  How we managed to do all that in fifteen minutes... I'll never know (thanks Jessica).  But flying down Hollywood Way while polishing off chicken croquettes in order to catch a flight to San Jose for a birthday brunch is not something I ever want to do again.  Ever.

I wanted to bring some of Porto's finest pastries up to the Bay for Vickee's birthday.  Seeing Vickee, Aparna and two fully grown men gleam at how moist and soft the red velvet and dark chocolate cupcakes were made the morning panic completely worth it.  

Tip: let the cupcakes sit out of the fridge for at least 10 minutes for best taste and texture.

Side note: San Jose Airport's newly remodeled terminal is gorgeous.  And I say that relative to LAX and Bob Hope Airport.  The natural sunlight from the skylights and wide windows gives the terminal a bright and clean look... although the long walk from the gate to baggage claim (or security to the gate) really should include a people-mover.

Happy birthday, Vickee!

Next post: San Tung Korean-Chinese food

ML - 20101227/20101211

Post 13: Oooh... Umami Burger (LA: Sunset)

While continuing the quest for a stable, full-time job I stumbled across a unique job posting in the food/beverage/hospitality section of Craigslist: FOOD TOUR GUIDE.  Whoooooah.  Not only is food the love of my life, but I had been a campus tour guide at school for almost the entirety of my college career.  This was THE job for me. 

I applied for the job right away, and long story short, I am now the tour guide for the Arcadia food tour for Six Taste, a growing food tour company founded by two recent USC graduates.  The tours are on Sunday mornings, and guests get the opportunity to experience some authentic Taiwanese tastes.  The anchor of the tour is the ever-popular dumpling house Din Tai Fung, arguably a favorite of millions (also a favorite of Sir Oolong Milk Tea, posted March 26).

As one of the newly hired recruits at Six Taste, I hadn't met the rest of the tour guides yet.  The founders Jeff and Alex gathered us at Umami Burger on La Brea for our first company get-together.  Imagine about a dozen twenty-somethings (and a couple of slightly older twenty-somethings, but you can't really tell just by looking) sitting at a round table.  It's their first time at Umami Burger.  There is a vibe of excitement.  They are all foodies, and they have a natural energetic, effervescent, and enthusiastic aura.  Many of them are food tour guides, true professionals of the culinary kingdom who live to eat, and eat to talk about their experience.

Okay, scratch all that.  There was a group of food tour guides who were all restless and hungry.  Pure pandemonium.  When the waiter arrived to take our order, he exclaimed, "Oh, God... food tour guides?! Shit..." If the food tour guides weren't listed under the definition of enthusiasm in Webster's, then the server definitely was.  He looked directly at me and pointed, "This one must be the giddy one!"

Enough about the people.  Here's the food:

The Umami Burger.  The classic.  A petitely portioned patty of pure beef pleasure, placed on an ever-so-lightly toasted bun and topped off with a smooth portabella cap.  But here's what makes it so uniquely delicious: the cheese shreds (is it parmesean?) that have been heated to an intertwined crisp.  Holy cow.  This simple cheese crisp makes all the difference upon the first bite, the second bite, and all bites thereafter.  

Nakhon Lager.  Umami Burger's house brewed beer from jasmine rice.  Where else can you find beer brewed from rice at a burger joint? Definitely unique.  Crisp, refreshing, and not too heavy... similar to what I taste from an Asahi or Kirin.  Other than the foil being hard to peel off the mouth, it's good stuff.

Burgers and beer are a perfect pairing.  Nothing like grilled meat and some cold beer to wash it all down with.  But what's even better are these:

Sweet potato fries.  These fries completed the tremendous trifecta of tastiness.  Beer + alcohol + more fried carbs could be a perfect final meal if I were ever on Death Row.

The onion rings.  Wow.  When they first arrived, I thought... man, those must have been some Olympic-sized onions that they cut the rings from... look at those things! Notice the size of the rings in comparison to the bottle of beer.  There are only about half a dozen rings in the plate, but these bad boys are definitely about the quality over quantity.  Lightly fried to a golden crisp in possible beer batter with a good proportion of onion to batter.  Yum.

The ice cream sandwich.  There's always room for dessert! (It may be why the burgers are palm-sized.)  The outer layer of the ice cream sandwich is a like a frozen Girl Scout Thin Mint with the thickness and hardness of toffee or a candy cane.  Sandwiched in between the cookies is a chilly and sweet mint chocolate chip ice cream that is heavy on the mint and light on the chocolate chip.  The first impression I had of this was that... it's very... GREEN.  Your impression too, I assume.  But oooh, it's good.

Cake Monkey Desserts.  What is that? Nicole, our tour guide of the San Gabriel Valley, asked our waiter what a cake monkey dessert actually was.  In response the server said, "A cupcake or Ding Dong on crack."

A cupcake on crack? Not quite.  This is just the outer layer, but don't judge a cupcake by its chocolate-covered goodness.

THIS is what's inside.  A red velvet and raspberry cupcake, complete with cream cheese frosting... and of course, covered in a thick layer of congealed chocolate.  A definite good end to a great meal.

All of this great food has made the tour guides quite happy.  Come check out the tours if you get a chance! Until next time, let's all get S.O.F.A.T.

ML - 20100327/20100301