Amy T. Shuster
Having lived in the Midwest for most of my childhood, I was accustomed to the different seasons. Autumn meant beautifully changing leaves, cooler temperatures and eating savory comfort foods. One tradition that is common in the Mid-western states is going to visit an apple orchard or pumpkin patch and getting to pick your own apples and gourds. You’d usually enjoy a hayride and then sip fresh apple cider, leaving with a large sack of various delicious apples to make pie with.
Last week, as the temperatures reached the upper nineties in my Los Angeles neighborhood, I most certainly did not get that brisk-air, fall feeling. Instead, I turned on my AC and made some ice tea to cool off.
Then, I get an email from my Detroit native friend with the subject line “It’s time to pick some apples!” She organized a fun-filled day at the 5-mile long orchards in Oak Glen full off pumpkin picking, apple picking, cider sipping and dare I say it, apple-wine tasting!
Located just over an hour from downtown LA, this is the perfect family fun day for Mid-westerners who are in need of that fall-fix.
I never knew this place existed! It’s definitely a fun, fall mini-getaway but here are some tips to keep in mind before you go:
1. Bring a sack lunch. Though there are a handful of (high priced) diner-type restaurants scattered around the 5-mile stretch, they are really full on weekends and the wait-time for a table can be a little ridiculous (1+ hours) around lunch-time. There are also quick snack shacks, but your kids will need more than sweets, hotdogs and nachos to sustain them for the day. Smart family’s brought picnic baskets and saved time and money.
2. Keep the group to a minimum. There is no cell reception up on this large hill so don’t even think about trying to meet up with friends. We had a caravan of cars, which worked fine, but it was difficult (even with a designated meeting place) to meet up with other latecomers because we couldn’t call them.
3. Bring walkie-talkies. We lost our original group and it was nearly impossible to find them again. Keep your friends close and your kids closer. Think of the area as a similar to Napa Valley. You can walk the 5 miles, but you are more likely to want to drive it to cover more ground quickly.
4. Check ahead about the harvest. Hey sometimes, farmers get a bad harvest. It happens. Especially when the state is going through a record drought! Or maybe the apple trees have too much frost, which also doesn’t allow them to grow properly. Alas, we weren’t able to pick any apples – there were none for the pickin’! However, I head someone say that this was the best pumpkin harvest so it wasn’t a total loss. Be sure to check ahead and read up on the
Apple Education before you go.
5. Bring cash. A lot of the places, like the petting zoo, tastings and orchards are cash only. I didn’t see an ATM anywhere.
6. Plan to spend all day. We left around 10 am and hit traffic on the way back – it was an all day event. You will want to take your time and enjoy the area and beautiful scenery. There’s an old west gun show (for the kiddos), petting zoo, raspberry, pear, apple, flower and pumpkin picking (in season) and cute little boutique shops for trinkets and souvenirs.
Didn’t get to try any apple pie, but I’m sure it’s really good. I did try an apple burrito though. It was basically a mini apple pie but wrapped in a fried, sugar topped tortilla. Nuff’ said.
Have fun apple picking!
Dahana Ranch · Waimea, Island of Hawaii, HI 96743
Someone once said to me, if you want to learn what kind of person you are, get on the back of a horse.
At the beginning of 2013, my boyfriend had a particularly rough start to his year. A friend recommended that he build his confidence, take charge of his life and go ride a horse. Neither he, nor I, had ever ridden a horse before, but we had always wanted to… one day.
Flash forward to nine months later at Dahana Ranch in Waimea on the Big Island of Hawaii.
As I was climbing on top of a pretty grey horse called Heffalump, I looked around at the serene countryside all around me, and that conversation from earlier in the year suddenly came back to my memory. I hadn’t planned to be horseback riding in Hawaii. It just sort of happened. Funny how things work out, isn’t it?
Horses are incredibly smart animals and can sense what kind of person you are, and thus, what kind of rider you will be. Are you reactive or proactive? Once you get on their back, they test you and try to literally, “take the reigns” from you. They want to see if you will harness the control or let them walk all over you. If you are a pushover, they will do whatever they want. If you are an asshole, they can sense that too, and will probably throw you off. You can’t be fake to a horse – they will see right through you.
We were told by our guide to make sure to let the horse know that we, their rider, was in control. Stop, go, turn, gallop – it’s up to us, not them. Also, she said “don’t let them eat the grass.”
Oh, uhh… excuse me, Mr. Horse… Can you stop eating please?”
I must have gotten the foodie horse because he liked to snack on the grass a lot while we were out on the range.
It was my fault though, I felt bad telling him no. It’s okay Heffalump, I said, “I too like to eat.”
Out on the open range, this 1.5-hour ride on the green foot hills of Mauna Kea was probably the most relaxed, meditative experience of my entire 12 day Hawaii excursion. I had gone to the island for the food, but there was something so calming and magical about being out in the open pasture. Totally present, without a care in the world – I could have hung out with that horse all day. We were roaming free.
Look up to a beautiful clear sky… Mountains, greenery, no technology around to distract you. Just grass, clouds, horses, cattle…
I had never been on a horse prior to this day. And here I was, riding a freakin’ horse! Yeehaw!
It wasn’t as hard as I thought it would be. I was comfortable with him, and he sensed that.
We went up and down hills, through gates and past cattle. We leisurely rode and talked story with our guide along the way. If I was more advanced at riding, we might have gotten to drive the cattle herd or done some more hard core stuff. They can tailor your ride based on riding experience.
This is a family owned and operated ranch that has been around since 1951 – they really know what they are doing and it’s a real “Paniolo” experience.
Dahana Ranch set the bar pretty high for any horseback riding experiences I may ever have in the future. It will be truly hard to top.
So, what did my boyfriend and I learn about ourselves that day?
Well, he realized that he has to start taking charge more, and I learned that I need to stop eating so much… and probably lay off the grass.
For more information on Dahana Ranch and their awesome riding experiences. Visit their website.
[I was a guest of the Hawai’i Visitors and Convention Bureau and their partners. Mahalo for having me as your guest! All horse talk and opinions expressed are my own.]
1261 W Sunset Blvd · Los Angeles, CA 90026 · Neighborhood: Echo Park
I love this location of Guisados since it’s much closer to my West Hollywood abode than the original Boyle Heights restaurant in East LA.
If you have never been to Guisados, jump in your car RIGHT NOW and go get some of the best tacos in LA. Do it.
Read about my visit to their original location HERE and what you should get when you go.
Watch me get some tacos:
Spy these pics and try not to drool on your computer…
43-2007 Paauilo Mauka Rd · Paauilo, HI 96776
If you ever find yourself on the big island of Hawaii, make sure you pay a visit to the Hawaiian Vanilla Company. It’s nestled high above in Paauilo, along the Hamakua Coast. It’s a bit of a trek, but for this foodie, the tour was fascinating (and delicious!). This family owned and operated vanilla farm is a one-stop shop for learning all about this mysterious orchid.
Our drive from Kailua-Kona took us about 1.5 hours up the winding stretch of land northeast to Waimea on Highway 19 (it’s about 4o minutes from the Hilo side). Once we turned off the highway, there were lots of winding one-way roads… I could see why people have trouble finding it — it’s WAY up there. However, my GPS had no problem getting us to the little yellow house. (pictured above)
Along the way, I couldn’t help but take pictures of the scenery. With each turn we saw one stunning sight after the other – clear waters and beautiful forests and mountains. Coming from Kona which was mostly black lava rock, the greenery was a pleasant visual 180.
The trees kissed the sky and the ocean water was a vibrant turquoise. It was such a beautiful morning drive. That would have been enough for me, but then I remembered, “oh yeah, we’re going to learn about vanilla today!” Double score.
We made it up to the little yellow house where the vanilla-infused luncheon was just about to begin.
Backyard Bite sips on vanilla-lemonade
A Vanilla Infused Arnold Palmer
To start off the lunch, a simple amuse bouche which was prepared right in front of us. It was a vanilla garam masala (I ended up buying a packet of this seasoning because it was so good!) spiced shrimp on a crostini with pineapple chutney. We were taught that vanilla is a flavor booster and can (and should be) added to dishes to help round out flavors.
Vanilla Garam Masala Spiced Shrimp with Pineapple Chutney on a Crostini
Our lunch: Vanilla-bourbon braised chicken breast, organic green salad with honey pepper pecans, crumbled feta and vanilla raspberry balsamic vinaigrette.
Vanilla Bourbon Braised Chicken Breast Sandwich on House Made Sweet Bread w/ Caramelized Onions and Organic Greens
Followed with vanilla ice cream for dessert, of course. Everything was made on site, in-house in their kitchen.
Hawaiian Vanilla ice Cream with Lilikoi Curd
Our tour for the day consisted of a crash course in all things vanilla, an education in vanilla pollination and a lesson in how to make vanilla extract from scratch.
Ian Reddekopp explains pollination
The vanilla orchid in all her glory
The lesson concluded with a brief walking tour of the family’s vanilla mill.
Walking to the Vanillery
Inside the vanilla vineyard
Ian Reddekopp, the owner’s 19-year-old son was our tour guide. The amount of knowledge this young boy posesses, you would think he was born with a vanilla bean in his hand! I learned so much about vanilla from him. For starters, did you know that it has to be hand pollinated? The bees can’t see the green orchid plant so they don’t do it.
Ian Reddekopp talks growing
The orchids open for just one day a year and for only four hours. Each fruit ripens at its own time, requiring it to be harvested daily.
An unassuming yet powerful plant
There are a lot of strict rules and regulations in the US when it comes to vanilla in order for it to be certified because it is considered a fruit. It takes about 4 years for the plant to actually grow, sprout a flower and after pollination, nine months later, result in the bean. Geez! If you ever thought about going into the vanilla making business – you might want to reconsider. Ha! It takes a lot of hard work and patience!
Hawaiian Vanilla Beans
If you have the time, I highly recommend the 2 hr. luncheon + tour. For the value, it’s a good meal and a vanilla education that’s fit for a foodie.
There’s vanilla in everything!
Lucky for us, we went home with a DIY vanilla extract recipe. I may not ever grow my own vanilla beans, but at least I can make my own extract at home! It is surprisingly easy to make as it only requires 4 ingredients. Click here for the How To.
Inside the shop! vanilla… everything!
[I was a guest of the Hawai’i Visitors and Convention Bureau and their partners. Mahalo for having me as your guest! All opinions expressed are my own.]
Last week, in a video, I introduced you to three great artisan vendors which I met at this Fall’s Artisanal LA (aka foodie’s paradise!). Artisanal LA is a 2 day event in which guests can sample from some of the best artisanal food vendors in LA and around the country.
I had the opportunity to taste and purchase handmade goodies and meet some really talented small business owners. I spoke with them and learned about their delicious, often healthy, always tasty, handcrafted edibles and crafty finds.
In this Part 2 segment: I bring you “pasteles,” a Puerto Rican staple, which has been perfected at Old San Juan, a local Atwater Village restaurant. We’re also introduced to Bruce Kalman, a local chef and pickler who’s making people go ape for his prime pickling practices. Lastly, we meet Kevin Glaab who, with his wife Tristan, makes truly cool and eco chick rustic furniture designs right here in California.
Watch Part 2:
Click here to watch part one.
View the slideshow recap from Artisinal LA!
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Make sure you check it out next year. It’s a great way to see who’s up and coming in your local community and… who knows? You may discover an awesome great find or a new favorite treat! I know I did!
Ok. So. Truthfully, I never meant to seek out the ramen burger. I’m not huge into food trends or fads (despite the fact that I wrote, not one, but TWO articles on the cronut this past summer). I heard a story of a woman who drove over an hour from Seal Beach to Pasadena the first time the ramen burger came to California, only to find out they had completely run out just moments before she got there. [click here to read about the newly opened Los Angeles Ramen Burger location!]
Why would anybody go through all the trouble? This type of foodie obsession seems so strange to me, and I was not really interested in taking part of the madness.
Cut to: months later at the Japan America Kite Festival which went down last weekend.
I had an opportunity to attend this East meets West beachy celebration, and while I was there, I tried the wacky burger-noodle mash up that is sweeping the globe. I’ll tell you what I thought about it…
But first… more kites…
And… what did I think?
IT’S FREAKING FANTASTIC!!
I now understand why people drive hours to wait in line for hours to try it. During the festival, the humble creator of the burger, Keizo Shimamoto and his team made 500 burgers for hungry guests. People purchased the burger, got a wristband and returned at a designated time. Very organized operation!
I talked to a few people there who got in line at 11:00 am, ate the burger, and then came back to purchase another and wait in line for a second one. They loved it THAT much.
So, what’s the big deal? It’s just a burger with a noodle bun, right? Not exactly. It’s not just about the fried ramen bun — there’s something about the marriage of all the flavors combined; the spiced arugula, the scalions, the “secret” shoyu sauce, the juicy beef patty, they all make the burger sing.
Truth be told, I didn’t think I’d like it as much as I did – But I gotta say, I’m officially a ramen burger convert, and I’m shouting it from the rooftops… Dudes, it’s GOOOOOOD!! And for only $8 bucks at the festival, it was a steal too. In three hours, they were sold out.
A true ramen aficionado, Shimamoto, OC native and second generation Japanese-American, went to Japan for a few years to study all things ramen. He worked in restaurants and ate a LOT of ramen while he was there. His “ramen education” is all well documented on his blog, Go Ramen.
If you happen to live near Brooklyn, Keizo serves up the burger Saturdays at Smorgasburg in Williamsburg. Everywhere else, the burger is a pop-up so if you hear of him visiting your city, make sure you get in line and try the real thing the way it was meant to be. If you do, let me know what you think!
So, when can Californians expect a full blown brick and mortar? Hopefully, one day soon…
Bloggers @chef_jay @KristieHang
Until that day… I will be eating them in my ramen dreams.
While at the Hawaii Food and Wine Festival last year, I attended a multitude of food events over the course of a week long celebration. Each event presented various guest chefs from all over the world who showcased not only their culinary skills, but also cooked with local produce featuring the delicious foods Hawaii has to offer.
The final festival event was held at Disney’s beautiful Aulani Resort on it’s private beach property.
Party goers walked barefoot on the sand sampling dishes featuring locally sourced produce. Probably one of my favorite events of the entire festival — Savory Ever After was simply… awesome.
The food was fantastic, the view was stunning, and to top it all off… we ended the night with live local music, fire dancers and a private fireworks show. If you are considering attending just one event – consider this big party send off. Hawaii surely knows how to party.
Take a peak at the pictures below and click here for more on the Hawaii Food and Wine Festival!
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MC Adam “man vs food” Richman
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Badass female guitarist!
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Chef Ming Tsai and Backyard Bite
[I was a guest of the Hawai’i Visitors and Convention Bureau and their partners. Mahalo for having me as your guest. All opinions expressed are my own.]
While at the Hawaii Food and Wine Festival last year, I attended a multitude of food events over the course of a week long celebration. Each event showcased various guest chefs from all over the world who showcased not only their culinary skills, but also cooked with local produce featuring the delicious foods Hawaii has to offer.
Girls Got Game was one such event held at the Hyatt Regency Hotel on Waikiki and took the form of a ladies brunch.
Women chefs, Hawaiʻi farmers and Hyatt Regency Waikiki Resort Executive Chef Sven Ullrich presented delicious brunch-type foods and morning cocktails prepared by the ladies of Southern Wine & Spirits of Hawaiʻi. It was a fantastically fun way to spend the morning.
Click below for a photo recap and click here and here for more on the Hawaii Food and Wine Festival.
[I was a guest of the Hawai’i Visitors and Convention Bureau and their partners. Mahalo for having me as your guest. All opinions expressed are my own.]
Backyard Bite with Hawaii Food and Wine Chef co-founder chef Roy Yamaguchi
At Artisanal LA at the LA Mart in downtown LA, 200 + artisans and craft vendors brought their A-Game for curious foodies and craft-loving guests. I got the chance to taste and purchase some really delicious hand crafted edibles during their two day festival.
In a two part video series, I interview some super cool start-up small businesses who are making waves with their clever and tasty products.
In this video, I talk to Bon Puf, a cool sweet pop-up that’s taking cotton candy to a whole new level, Dick Taylor Craft Chocolate whose decadent dark chocolate Fleur de Sel bar didn’t last the night in my house, and Civil Coffee a traveling coffee pop-up that brings the craft coffee to your party or venue.
Here’s part one. I hope you’re hungry…
Click here to watch day 2!
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