“The Taste” of SoCal


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Los Angeles Times and SoCal chefs present a culinary taste

Summer is not just a time to go to the beach and hang out late, but also a time to chow down on creative seasonal creations. The Los Angeles Times and a group of Southern California chefs are helping diners to do just that by hosting “The Taste” during Labor Day weekend.

Times’ editors and culinary luminaries are partnering to host a weekend of events celebrating the summer season. Each of the five events will host culinary visionaries such as chef Ray Garcia of FIG Restaurant, who will be cooking with local, seasonal ingredients and The Beer Chicks, who will be pairing popular dishes with beers, cocktails, and wine. Each event costs $50 a head and supplement to the main festivities diners will have access to an unlimited tasting of over 40 of SoCal’s top restaurants.

And did we mention the event will be held at Paramount Picture Studios? Maybe you can do a little star spotting while sipping summer cocktails.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


California Roll in a Bowl

    Salad:
    1 cup brown rice, cooked (1/2 c dry)
    1 head butter or romaine lettuce, chopped
    8 oz. imitation crab meat or cooked shrimp, chopped
    1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    1 ripe avocado, diced
    1 carrot, grated
    3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces

This is a great way to introduce friends and family to the taste of sushi. Add slivered sushi ginger, bits of nori (seaweed), and sesame seeds to make it even more authentic.


Watch the video: DER GESCHMACK VON APFELKERNEN. Trailer. Deutsch (May 2022).