The Earth Element…Etcetera

Posted by fengshuifoodie in Feng Shui Folklore, Furniture, Happy Hour, Restaurants, Vegan/Vegetarian, Wine and Cheese and tagged with Alsace, Alsacian, art, artwork, asparagus, beet, beet parfait, beet tiramisu, Black Hat Sect, brie, carmelized, Classical, compass, Compass School Feng Shui, earth, earth element, Et Cetera, Etcetera, fig, fire, flammenkuche, Globe, grenache, ham, Happy Hour, Le Paradou, lion, map, metal, Mission, onions, orchid, prosciutto, Provence, Pyramid School, red, restaurant, rooster, savory, sconce, sombrero, tapas, tomatoes, Valencia, vintage map, Western, wine, wine bar, wine barrel, wine barrel table, wood May 20, 2013

When I was in grade school, I used to love to draw maps of faraway places. Usually, these were locations that existed only in the vast caverns of my mind, but others were based on real destinations such as London and Paris. Since then, I’ve always had a particular fondness for maps and globes. I get a slight thrill when I open a work of fiction and see a map of the story’s imagined environment printed at the start of the book. Or when I walk into an antique store and spot an old globe among the various bric-a-brac. You can imagine my surprise when I looked up and noticed the ornately painted map ceiling at Etcetera. This stylish and quaint French-owned wine bar, located in the Mission area of San Francisco, is one of my favorite places to visit when I journey to the City by the Bay.

Rich, fiery red, and earth tones of brown, taupe and oak take command of the space. These colors work perfectly together as red, symbolic of fire, feeds directly into earth, which the other hues represent. Red is also the most auspicious color in the palette, and is known for attracting attention, luck and passion. Earth colors, such as yellow, mustard or brown, help to support fire tones in a healthy and beneficial way. Etcetera makes an impressive use of these colors. Many businesses select red and yellow (or versions thereof) to draw in people to their environment. Notice that most fast food establishments have red and yellow as dominate parts of their color scheme. (I also chose the same colors for this website.)

Intimate seating is located within the establishment, and outside tables flank the entrance. I also really like the compass on the ceiling, placed right over the door. For those not in the know, there are four main schools of thought concerning Feng Shui: Classical, Black Hat Sect, Western and Pyramid. Classical Feng Shui (what my personal feng shui education is based on), uses compass directions to help guide energies throughout an environment. The other schools do not generally use them. Also known as Compass School Feng Shui, I refer to their specific principles time and again when analyzing an environment. But rarely do I see compasses so beautifully displayed as here. And it’s painted right next to the map (we’ve already established I like the ceiling artwork).

My favorite San Franciscan Wendy and I went to Etcetera during their amazing Happy Hour. Six days a week from 5:00 – 7:00, one can get a single tapa and a glass of house red, white or rose wine for $10.00. That is a highly auspicious deal. So we took advantage of the special, and did two rounds of this addictive combination. Their tapas menu changes frequently, but below are the items we recently sampled.

Le Paradou Grenache 2009 – I opted to go with the House Red. Their house wines change periodically. Lately, it has been this delicious grenache from France. The name of the winery, Paradou, refers to old watermills scattered about the hills of Provence. A medium bodied wine, this red was seductive and delicious. I had two glasses. For more information about Paradou, please visit their website here: http://www.paradouwines.com/en/ In the photo above, one can also see the charming square stools used as seating. These were upholstered in a lush fabric almost like velveteen. I found them to be very comfortable, and am even contemplating building a couple for my apartment.

Prosciutto and Asparagus – Tender asparagus drizzled with olive oil and herbs. Fragile folds of prosciutto mingle casually among the greenery. Refreshing and tasty.

Brie Crostini with Fig – Warm figs tucked under a blanket of melted brie, on a hardened bed of crostini. Rich and decadent.

Stuffed Tomatoes – Cheese and mellow spices nestled in tomato halves. Comfy and appealing.

Beet Tiramisu – I had no idea beets could be so sensual and alluring. More of a beet parfait than a tiramisu, this savory creation starts with a prime foundation of beets at the bottom, with a second story of beet mouse built atop that. The penthouse level is unsweetened whip cream. A beautiful wood element in the form of a single orchid is planted amidst the cream. Although I’m not particularly a beet enthusiast, I found this parfait to be sublime and delectable. Perhaps I should explore the world of beets more often.

The Alsacian Pizza (Flammenkuche) – A flammenkuche is a classic dish originating in Alsace, France, similar to a flat bread pizza. Melted cheese is not always present, and creme fraiche acts as the sauce base. My favorite is the Alsacian. Soft, diced ham, slight browned, and carmelized onions completely cover the luscious crust. This is not on Happy Hour, but I have to get it on each visit. Intoxicating, this accompanied the grenache extremely well.

Rotating artwork from various local artists cover their gallery wall. I also really like the wall sconces, which permeate the room with a soft, warm glow.

I am also fond of repurposing items for new use. I love this wine barrel table. It is literally a wine barrel spliced in half, and makes for a great conversation piece. I also like the elements present here. First, you have metal as part of the barrel. Wood is also a part of it, but the wood here is dead, therefore it’s actually more of an earth element. The brown hue also lends itself to the earth family. Water is represented in the black shade of the metal, and in the curvature of the table. I would absolutely have this in my home.

Although they are not technically made of earth, maps and globes are definitely suggestive of the earth element, and can be used to further enhance earthen concepts in an environment. To our left we have a globe that resides in one corner of Etcetera. I’m not sure what the story behind the sombrero is resting upon it, but I’m sure there is one. I also like the rooster and the lion. In feng shui folklore, this bird is said to bring luck and joy into people’s lives, and is the only animal capable of eating a centipede (one of the Five Poisons.) Roosters are also the only animal that acts as nature’s alarm clock, crowing every morning to celebrate the start of each day.

Lions have a rich history in feng shui folklore as well. This large feline is a powerful symbol of protection, and is used throughout the world in front of palaces, banks, hotels, casinos, businesses, museums, and private homes. (Some of my favorite metal lions reside just outside the British Museum). In addition to their protective and guarding qualities, they are also known for attracting good fortune and wealth. Other lion-esque creatures also roam the folklore landscape. The most prevalent of these being the Fu Dog, a combination Lion-Dog. These are usually placed in pairs, one male and one female, and act as sentinels for entrances to prosperous environments, such as select buildings, gardens, or neighborhoods.

The service at Etcetara is top-notch. We were well taken care of by the stylish Alexandra and the debonair Alejandro (I believe it was his first or second day on the job). Aside from their Happy Hour, they also have a few other deals present, such as their Tuesday Night Special: One pizza or two tapas and a bottle of select wine for $35.00. Various events are hosted here throughout the year, and board games are available on request should one have an instant craving to play chess. Although I am back in my native Los Angeles at present, it will only be a matter of weeks before I find myself traveling the globe again to San Francisco, and having some wine … at Etcetera.

Etcetera Wine Bar

795 Valencia Street, San Francisco, CA 94110

415 926-5477

Hours: Tuesday – Thursday 5:00 pm – 12:00 am, Friday – Saturday 5:00 pm – 1:30 am, Sunday 5:00 pm – 11:00 pm, Happy Hour – Tuesday – Sunday 5:00 pm – 7:00 pm

http://www.etceterawinebar.com/

Street of Dreams: Susan Feniger’s Culinary Delights

Posted by fengshuifoodie in Happy Hour, Restaurants, Vegan/Vegetarian, Wine and Cheese and tagged with angry eggs, animated, bar, Barbera, bass, black, brioche, candlelight, cannelloni, coconut jam, croquettes, curry, deviled eggs, Donna Muir, fire, fire pit, Indian Lime Soda, Kaya Toast, mural, Neil M. Denari, orange, palm tree, panca, potato samosas, pumpkin, Robert Renzoni, Street, street food, Studio Huntley-Muir, Su Huntley, Susan Feniger, Susan Feniger's Street, swanky, water, wood, yang, yucca fries April 13, 2013

Years ago when I first visited New York, my friend Petra insisted that I try all of the classic street food Manhattan had to offer. This included the bagel, the pizza slice, the hot dog, the pretzel, and the ever famed knish (and a few others). As I ventured around the city, I would occasionally spot a food stand or truck, and would try one of the items on the list. It was shortly after this trip that I started really paying attention to street food and food trucks for unique culinary experiences. Coincidentally, shortly after I returned to Los Angeles, the food truck craze was just coming into vogue. Since then, I have had some amazing meals and memories created around sidewalk food. So when my friend Kristy suggested we dine at Susan Feniger’s Street, I was thrilled and ecstatic. I’d been wanting to try Street for ages, and the tantalizing cuisine far exceeded my expectations.

While waiting for our table, we sat inside at the bar and ordered some drinks. I went with the Indian Lime Soda. I found this to be quite similar to a Gimlet. A generous amount of fresh lime juice and gin, served over ice. Celery salt and cumin rim the glass. The libation provides the ideal balance of yin and yang with the flavors, from sweet to savory, and from mellow to tart. Absolutely excellent.

We were seated outside on their elegant patio. Unobtrusive umbrellas create a protective awning under which we sat. These crisps, pictured above, came complimentary with the meal. I found them highly addictive. I didn’t sample the jelly that accompanied them, because I found they were tasty enough on their own.

We brought a bottle of wine with us from one of my favorite wineries, Robert Renzoni out of Temecula. This is a fine table wine called Big Fred’s Red. Hints of cherry and blueberry come across gallantly, with a slight oaken tinge. Sensational and divine. We then ordered a bottle from Street’s impressive wine list. We went with their Barbera. Unfortunately, I cannot recall the winery it is from, but it is the only Barbera they have, and only available by the whole bottle. It was a rich, smooth red that accompanied the food perfectly. I loved it.

Potato Samosas – Golden pyramids of delectable potato served deep-fried with a trio of sauces: minty yogurt, cucumber chilli and a tamarind chutney. Each Indian based sauce was savory and impeccable, and good alone or mixed with the others. The samosas come four to an order, and are purely sublime. I could eat them all day.

Chicken, Bacon, and Waffle Croquettes – Two chicken and bacon “meatballs”, reposed on a lounge of comfy waffle. Enshrouded in a mildly spicy maple syrup, this was a scrumptious delight. Here, too, is another prime example of the yin and yang of taste, where savory meets sweet. I also like how the waffle is cut on the diagonal, adding the triangle shape of the fire element to the dish.

Angry Eggs – These, too, have the fire element present, but more in the form of heat – as in the use of green and red sriracha. A nouveau take on the classic deviled variety, these eggs have a burst of spice. Two pieces come to an order. Zesty and unforgettable.

Kaya Toast – This is my friend Lori’s favorite item at Street, and it may be their best-selling dish. A generous amount of thick coconut jam is sandwiched between toast, and then cut into fours mini sandwiches. Served alongside is a runny fried egg covered in soy sauce. The correct way to eat this is to dip the coconut sandwich into the yolk and soy and eat it with a little of the egg. Delicious and decadent.

The Daily Pizza – Street offers five different items that change every day, which include a Pizza, a Rice Bowl, a Salad, an Asian Inspired Noodle, and a Market Vegetable. Pictured above was that day’s Daily Pizza. Caramelized onions and bacon gave a highly tasteful performance here. I also really liked the crust. I generally prefer thin to thick crust, but even then I leave the end piece on the plate. Not here. The crust, end piece, and all the toppings were quickly devoured.

Fish and Chips – Thick cuts of yucca fries act as the sidekick to strips of fluffy striped bass. An enticing Peruvian panca sauce is drizzled on top. Succulent and well-seasoned.

Tatsutage Fried Chicken-Japanese style fried chicken. The breading on the chicken is astounding and rich. Shredded carrots and an alluring white sauce garland the morsels. Tofu can also be substituted for the chicken. Almost rapturous in its taste, this was one of my favorites. A must-have.

We also had three items that are not pictured:

Pumpkin Cauliflower Cannelloni – Gentle cannelloni filled predominantly with pumpkin. I love anything with pumpkin, and this vegan pasta dish was intoxicating and filling.
Street Cheeseburger – My friend Zach got this, and I’m so glad he did. A mouthwatering burger with all the usual accoutrement. I really liked the brioche bun it was served on. This is quite a large burger, good either as a whole meal, or shared with friends. Phenomenal.
The Daily Rice Bowl – As I said earlier, their daily options change. When we went, our server Chris highly recommended the rice bowl, and he was right to do so. Saffron and curry were the main influences of the rice, with luscious pieces of eggplant throughout. Refreshingly different and complex in flavor. So good!

I really love the use of color Street encompasses. The dominating hues on the patio are black and orange. In feng shui, orange represents creativity, legacy and fertility. It also offers a lot of yang energy to the environment, being very warm and lively. Whereas black, a more yin, cool color, helps to balance out the orange. I also found all five of the elements harmonizing beautifully here:

Fire – The red-orange walls, candles and subdued lighting, as well as the fire pit residing in the middle.
Earth – The wood parts of the dining tables and chairs. When wood is cut down, it effectively “dies” as a wood element. Therefore, it returns to the earth, becoming an earth element.
Metal – The metal parts of the dining tables and chairs.
Water – The color black encompassing the furniture and woodwork.
Wood – ???

But where was the wood element? I couldn’t see any living wood at first. And then I saw them – two large palm trees rising from the ground. The restaurant environment coexists peacefully around the two living plants. This is one of the best examples of the wood element I’ve seen in a restaurant. A photograph of one of these monolithic trees is at the end of the post.

The architect for Street was Neil M. Denari. Internationally known for his modern, almost futuristic residential and commercial creations, this was Denari’s first restaurant design. Working closely with Feniger, they wanted to create a space that was welcoming and provocative. Energy flows very well within the environment, and I love the unique shapes presented in the architecture. Pictured above is the area right over the entryway and bar. I love how the curvature of the walls and the wood paneling, further enhanced by the lighting, reminds me of a subway tunnel or an underground walkway. Thus carrying out the Street theme on varying levels.

The restaurant’s interior offers a more subdued swankiness. Wood and fire are represented quite differently here than on the patio. The colors red for fire, and green for wood, are expressed in the hues of the spirited illustrations on the walls. The murals and wall decor throughout are the products of Studio Huntley-Muir. Su Huntley and Donna Muir are London-based artists whose innovative line drawings create an ambiance of a lively city populace. I love how the drawings of people walking about lend to the space an animated yang energy, which is highly beneficial for a dining environment.

Our Server, Chris, was quite knowledgeable about the menu. His suggestions were spot on, and we were taken care of very well. Susan Feniger herself also comes around to greet tables personally, which I found wonderful! She genuinely cares that her guests have an outstanding dining experience on each visit.

Street also has a new Happy Hour, which features a few choice food selections, $5.00 beer and wine options, as well as a $5.00 valet, from 5:00pm – 7:00pm on weekdays. They also have many vegetarian and vegan options every day, and Meatless Mondays, where even more non-carnivorous items are available. They also serve lunch on Fridays, with select $5.00 cocktails at the bar from 12:00 – 7:00. I will be returning to Street very soon for said Happy Hour, and also for their Weekend Brunch (The Hawaiian French Toast sounds incredible). This auspicious restaurant provides its guests with a trip around the world all under one roof, with various avenues to satisfy even the most discriminating of tastes. I wonder if, on my next visit, I may find a cheesy knish on the menu…

Susan Feniger’s Street

742 North Highland Avenue, Los Angeles, CA 90038

323 203-0500

Hours: Dinner: Sunday – Thursday 5:00 pm – 10:00 pm, Friday – Saturday 5:00 pm – 11:00 pm, Brunch: Saturday – Sunday 11:00 am – 3:00 pm, Lunch: Friday 12:00 pm – 3:00 pm, Happy Hour – Monday – Friday 5:00 pm – 7:00 pm

Home

Baking Under the Influence

Posted by fengshuifoodie in Feng Shui Tips, Recipes, Vegan/Vegetarian and tagged with amazon.com, Amy Sedaris, Angel Food Cake Pan, baby buggy, bundt, bundt pan, cake pan, castle pan, chefs corner store, cherries, Chicken of the Taverns, daisy pan, David Sedaris, Emily Post, flour, flower, guest, honeycomb, host, I Like You: Hospitality Under the Influence, maraschino, meat loaf, pineapple, pineapple upside-down cake, rose pan April 2, 2013

A few years ago my friend Robert, a violinist, gave me the most wonderful book called I Like You: Hospitality Under the Influence by the legendary Amy Sedaris. For years I have been a fan of both her work, and that of her brother David. The book is filled with extremely helpful tips on being the perfect host, being the ideal guest, tantalizing recipes, and decorating for parties, expressed in Amy’s own humorous way. Her clever writing depicts her own sardonic sense of humor and anecdotes, while at the same time educating the reader on various topics. Over the years, I have referred to this volume on occasion, and am continuously surprised. I also laugh out loud every time I open the book (because it’s really funny) Amidst the humor and cute illustrations, there is a cornucopia of vital information, many of which can be classified into feng shui guidelines and things that are just good common sense.One of the things Amy addresses is the rule for bringing flowers to a dinner party on page 24. She mentions that, if one shows up with flowers for the host or hostess, it can sometimes cause more aggravation than enjoyment for the individual – because one has to stop, react, cut, and arrange the bouquet, which causes the host to have an extra job when they are already busy “hosting” and performing other actions. Amy advises that if you do bring flowers, bring them already in something, like a vase or urn. If one really wants to bring flowers, I suggest bringing a potted plant, like an orchid or lily; all one has to do stick it somewhere. And, you leave the host with some beautiful, creative wood energy behind after the party. Or, and Amy also suggests this, send a bouquet of flowers as a thank-you gift after the party “Now that’s class!” says Amy, and I couldn’t agree more. (When I go to dinner parties, I usually bring a bottle of wine or sparkling cider.) The book is filled with other helpful items such as this, which would make Emily Post very proud.

There are various sections in the book, some of which are Entertaining the Elderly, Lumberjack Lunch, and Grieving, focusing on different scenarios where one entertains. And the recipes are scrumptious. Although I’ve tried a few others in the past, I decided to brave a new one this time: Pineapple Upside-Down Cake, located on page 226. It was my first time making this classic dessert, and I was excited. I made a couple of alterations. Instead of using pineapple juice, I used the syrup juice from the can of sliced pineapple – which worked well. I also substituted almond milk for milk and margarine for butter, both also worked. And I added maraschino cherries. Although Ms. Sedaris makes no mention of this in the recipe, the photo in the book shows the finished cake with maraschinos. I feel you can’t have a pineapple upside-down cake without them; it doesn’t seem right somehow. For some fire energy, I added red ones (but green would work, too, for a more mid-century feel).

Then I ran into a road block. The recipe calls for a round pan. I only have square or rectangular vessels. So I looked around and found an Angel Food Cake pan (belonging to my roommate). I’ve never made Angel Food Cake, so I was surprised that the pan was in two pieces. Well, I thought, how different could it be? So I greased the pan, and followed the recipe accordingly. Everything went well, and into the oven it went. It took a little longer to bake, I’m guessing because of the circle in the middle, but otherwise it looked and smelled wonderful. While it was cooling, I went out to dinner, and then flipped it over when I got home. To my horror, a lot of the brown syrup/butter mixture (stage 1 of the recipe), had leaked out between the two parts of the pan. This changed the creation dramatically. It became more of a pound cake with fruit rather than the sugary pineapple dream that I was searching for. It was delicious, but definitely not what I was expecting. It became more of a breakfast food rather than a classic dessert. I still enjoyed it very much. A picture of the finished product is below.

Now, I want to try this again, but using a round pan, which would make it much more accurate to Amy’s original recipe. But what is the best feng shui cake pan? The auspiciousness of an item depends on many things – such as shape, style, color, and material. For example, a metal cake pan would create a different energy for a cake than a silicon cake pan. Both work great, but each would offer a different chi to the creation. I conducted a web search and found some amazing options, a few of which I plan on purchasing soon.

Amazon has some amazing options (And I love their free Super-Saver Free Shipping, should one spend $25.00 or more). Above is the Burgundy 9 Inch Round Cake Pan. This would have been ideal for the recipe – and it’s my favorite color: http://www.amazon.com/Silicone-Solutions-9-Inch-Round-Burgundy/dp/B002RWKEH8/ref=sr_1_166?ie=UTF8&qid=1363504672&sr=8-166&keywords=cake+pan

Splendid for Easter, this aluminum cake pan from Wilton is perfect for any spring event – especially those involving baskets and egg hunting: http://www.amazon.com/Wilton-Dancing-Daisy-Cake-Pan/dp/B000M9O8J8/ref=sr_1_49?ie=UTF8&qid=1363504272&sr=8-49&keywords=cake+pan

Another Wilton brand pan, this is the Baby Buggy. One online photo I saw of the finished cake actually had a baby in the carriage, made from tinted frosting. I found it somewhat creepy. But I think, if I was to use this pan, I would fill the carriage with lilacs or roses: http://www.amazon.com/Wilton-2105-3319-Baby-Buggy-Pan/dp/B0009Q93O4/ref=pd_sim_k_11

From Nordicware, we have the Sand Castle Bundt Cake Pan. Made of heavyweight aluminum, this mold transforms ten cups of cake batter into a wondrous Arthurian abode. I love the finished product on the right, all earthly in its sand castle beauty. I’d like to try this with a white vanilla cake, or with various shades of jello: http://www.amazon.com/Nordic-Ware-Cast-Castle-Bundt/dp/B000F5M044/ref=sr_1_53?ie=UTF8&qid=1363504272&sr=8-53&keywords=cake+pan

From Chef’s Corner Store, a wonderful online resource, we have the Honeycomb Pull-Apart Cake Pan. Also made by Nordicware, this is perhaps my favorite of them all. I think the pineapple upside-down cake could work with this quite nicely, and offer a very geometric take on the dessert. It would also be good for making pull-apart Monkey Bread: http://www.chefscornerstore.com/nordic-ware-honeycomb-cake-pan.html?gclid=COCUvI2Vg7YCFQLhQgodSVAA9Q#.UUV2STeXmiM

A more classic bundt pan would be the Rose Bundt, also from Chef’s Corner. This would not have worked with the pineapple upside-down cake at all, but I’ve love to try a red velvet one using this: http://www.chefscornerstore.com/18-541482.html#.UVIUAjeXmiM

The rose and honeycomb cake pans above are also available at Amazon.com, for about the same prices, but they do offer better deals on shipping.

Some of the best cake pans, both for functionality and beauty, are vintage pans. Above is a very similar Nordicware rose bundt pan from a seller on Ecrater. I love the red metal: http://www.ecrater.com/p/7037232/nordic-ware-cabbage-rose-shape?gps=1

Indulge Simply Delicious, a highly auspicious Ebay store, offers the Puzzle Pieces Silicone Mold. Silicone is such a versatile material, as one can bake, cook, refrigerate and freeze it. I would love to get this for brownies, or for making fancy ice cubes for punch bowls: http://www.ebay.com/itm/Nice-Puzzles-Shape-7-Cavity-Cookies-Soap-Chocolate-Baking-Jelly-Silicone-Mold-/321089177021?pt=LH_DefaultDomain_0&hash=item4ac26805bd

The craft items in the book are also very clever, such as how to make personalized lighters on page 288. I also really like the fashionable bookends on page 277, and the homemade bath sachet on 267. There is also a highly informative list of items one should always have on hand on page 299 entitled Be Prepared. (I need to get a lemon press.)

There are many places to order I Like You online.

From Amazon.com, one can get a used hardcover edition with the Supersaver Shipping option for $9.00 – 11.00, or brand new for about $6.00 – $8.00 brand new, with roughly $4.00 shipping. They also have paperback and kindle editions as well, located here: http://www.amazon.com/gp/product/0446578843/sr=1-1/qid=1363730111/ref=olp_product_details?ie=UTF8&me=&qid=1363730111&seller=&sr=1-1
Barnes and Noble online has some copies at reasonable prices: http://www.barnesandnoble.com/w/i-like-you-amy-sedaris/1100298170?ean=9780446696777
Valore Books also has numerous copies, new and used. The first 25 copies are priced between $0.01 and $7.50, with roughly $4.00 shipping: http://www.valorebooks.com/textbooks/i-like-you-hospitality-under-the-influence-1st-edition/9780446578844?show_all=false&nft=1#itemdetail_tabbedContent

I highly suggest acquiring this book for your permanent library, if you are the type of individual who is social, and likes to throw and/or attend festive gatherings (This should be everyone). I plan next on trying her recipe for Pesto Sauce, and a kind of roast poultry dish called Chicken of the Taverns. Or maybe I’ll make the stellar Meat Loaf recipe on page 170 using my new Castle Bundt Pan. Mmmm…

Prosperity on Tap: The Draft Wines at Lucky Devil’s

Posted by fengshuifoodie in Feng Shui Folklore, Happy Hour, Restaurants, Vegan/Vegetarian, Wine and Cheese and tagged with auspicious, Baileyana, barrel, brick, cabernet franc, chardonnay, Cherokee, Chinese Zodiac, devil, goat, goat cheese, green, Hollywood, keg wine, kennebec, Laura Chenel, Laura Esquivel, Like Water for Chocolate, Lucky Devil's, Lucky Vanous, Parducci, pinot noir, red, ribs, rose of grenache, sangiovese, short rib sliders, steelhead, sweet potato, tandoori, tap, tap wine, truffle chips, wine January 22, 2013

Amidst the City of Angels there resides a persuasive creature known as Lucky Devil’s. This classy bistro first won my heart two years ago with their succulent ribs. But when it was brought to my attention that they had tap wine, I decided it was time to pay them a long overdue visit. Located on Hollywood Boulevard, it is the elegant red building pictured below. (One can’t helped but be charmed by the cute devil illustration on the marquee. )

Keg, or draft wine has been popular in Europe for centuries, and although it’s been introduced to America from time to time, it never really caught on until 2011. And it’s still a relatively new concept for the Los Angeles market. The benefits of keg wine versus bottled wine are quite extensive. Wine barrels are completely reusable, either continuing their original life purpose as kegs, or being crafted into furniture or garden planters. The keg storage of the wine preserves every single drop of the libation, whereas when it goes into bottles, some wine gets splashed around, thus wasting product. Kegs also weigh less than bottles per unit, therefore less energy is used in distribution. Not to mention the excess use of corks, and glass to make the bottles. There is also the matter of taste. The wood from the barrels influences wine in a highly auspicious manner. Most wine looses some of this elemental influence when it is stored in glass vessels for long periods of time. Wine from a barrel will have a more genuine taste to it than its bottled counterparts. Not that I’m disparaging bottled wine in the slightest – I love both kinds. However, keg wine has that beneficial wood element more directly connected to the liquid, which bottled wine lacks. (When visiting wineries in Temecula or Santa Barbara, some of my fellow wine connoisseurs and I like to have our tastings in the barrel room, as one can usually try things right out of the keg. Not all wineries offer this, but many do; they just don’t advertise.)

One would think that all of these prosperous attributes would make keg wine less expensive to purchase by the glass. However, I have found most places serving draft wine in Los Angeles mark the cost up even more than wine out of the bottle. Lucky Devil’s, however, does not do this. Reasonably priced, their wine is available in four different sizes, with 3 ounce and 6 ounce pours if one wants a glass, or the 16 ounce and 32 ounce servings ideal for sharing. For a 6 ounce pour, most wines run $8.00 – $9.00. Pictured below is a glass of the Fulton Lane Cabernet Franc ’08. This luscious red has mellow suggestions of black raspberry, vanilla and cherry. Lovely and sophisticated.

Of their sixteen offerings, I sampled a total of eight. Here are my opinions of the other seven I tried:

Baileyana Chardonnay ’11 – This sweet wine was wonderful! Hints of pineapple and oak are highly prevalent. I could easily drink a whole carafe of this on a hot summer day.
Silvertap Chardonnay ’11 – Much more savory than the above. This would be ideal paired with pork or turkey. Smooth and classy.
Shannon Ridge Sauvignon Blanc ’11 – An appealing white that enhanced the flavors of the goat cheese monumentally, with hints of pear. Crisp and lively.
Boat Dock Rose of Grenache ’10 – Quite different from most blush wines, this had an almost creamy essence to it, without being overly sweet. Although it’s not a dessert wine, I would have this at the end of dinner. Intriguing and unique.

Pop-Chiles Sangiovese ’09 – Citrus and black pepper are the commanding influences in this balmy red. Bold and contemporary.
Pardi Cabernet Sauvignon ’09 – A curious cab blend with hints of spice and orange. Cool and complex.
Parducci Wine Cellars Pinot Noir ’10 – This is that pinot noir dream that every wine lover seeks out, with suggestions of cranberry and cherry. Smooth and sophisticated.

Truffle Parmesan Chips – A perfect appetizer for any meal, although one may want to order two of these if the party is more than three people. Alluring truffle sea salt and grated parmesan are the beneficial influences over these fresh-cut chips. Dangerously good and very addictive. This went very well with the Fulton Lane.

The Flaming Goat – Those born under the Goat, the eighth sign of the Chinese Zodiac, are said to possess many virtuous qualities including creativity, kindness, and a keen business sense. The Flaming Goat here possesses a great virtue in taste. Grilled bread covered with Laura Chenel goat cheese and red bell pepper. The flaming aspect comes from a hint of habanero chile. This is a little spicy, and I loved it! Pictured above is half of a full order. Fiery and decadent.

Tandoori Chicken and Goat Cheese Pizza – All of the pizzas here are served on a delicious and savory flat bread. The mixture of the sweetness of the tandoori, mint and chutney combined with the spice of jalapeno, cilantro and onion provide that ideal taste balance of yin and yang. Mozzarella and goat cheese are both used, and help to draw out the mellow red curry influences in the tomato sauce. The flat breads are a generous personal size and perfect for sharing or as a stand alone meal. Exotic and excellent.

Ribs and Sweet Potato Fries – The legendary ribs I mentioned earlier. Enshrouded in a piquant bbq sauce, and then slow roasted for seven hours. Simply wondrous. The sweet potato fries alongside were good in bringing out the subtlety of the flavors in the hickory marinade. A pleasingly sumptuous aioli is served with the fries. Both of these items went extremely well with the Parducci.

Steelhead and Wedge-Cut Fries – For those unfamiliar with Steelhead, it is a variety of rainbow trout. Lucky Devil’s uses Steelhead in a few of their creations, including the sandwich above. Cooked to perfection, and served on a delicious role with homemade slaw. Delicious and tantalizing. (If trout could be velvet, this would be it.) Accompanying the Steelhead are wedge-cut fries. Kennebec potatoes roasted to a golden hue. Tasty and impressive.

I also tried two other items that are not pictured.

Short Rib Sliders – Two soft, Hawaiian roles generously filled with short ribs, wild arugula and a languid horseradish sauce. I loved every morsel, and devoured them before I could snap a picture. The Pardi Cab paired perfectly with the short rib. Irresistible and filling.
Smoked Cheddar Grilled Cheese – Comfort food at it’s finest. Smoked cheddar and a homemade chutney grilled between two toasted pieces of bread. Perfect for vegetarians. Partnered alongside the sandwich was a delicious salad of mixed greens with a mildly tangy dressing. Enticing and opulent.

I had the chance to speak to Lucky Vanous, the owner and creator of this fine establishment. I was really impressed with his passion for wine and food, and how the two can influence each other in different ways. One can tell that he absolutely loves what he does, and this type of positive energy is released into the environment. This is especially vital in making things people absorb – like food and wine – because this chi, or energy, is carried within these items. An example of this would be Laura Esquivel’s novel Like Water for Chocolate. The main character of the novel can only express how she truly feels when cooking – by putting her emotions into her food. Those who ingest the food are then consumed with her feelings. Some of the situations in the book are a little extreme, but I really like how emotions and energy, and their connection to food, are illustrated. I feel the positive energy by Lucky and his employees influence the cuisine in a highly beneficial manner. My server, Brad, took expert care of me. He was very knowledgeable about wine and wine culture. The few other employees I also spoke with were helpful and cordial.

Another winsome trait of Lucky Devil’s is the environment. They had remodeled some since my last meal here, and the changes are brilliant. First, there is the color red. Red is the most auspicious color in the palette. The element attached to it is fire, and it signifies prosperity, abundance, fame, passion, love, and luck. In feng shui folklore, many would use red string on items to draw more luck and wealth to their personal areas. This practice is still used by some today. From a color science perspective, it’s the hue most people take notice of instantly – hence why it is used symbolically in films more so than other color (such as in The Matrix or Schindler’s List). A beautiful shade of cardinal covers the outside of the building, with various shades of red and scarlet covering two of the inside walls. The cool, yin darkness of the tables, upholstery, and ceiling make a perfect balance with the yang of the red hues. And all five elements are represented here perfectly:

Wood – The trees outside, both along the sidewalk, and in planters lining the patio dining area.
Fire – The color red everywhere (including the red wine).
Earth – The stone and brick work along the walls, and the brown shades of the furniture.
Metal – The wine and beer taps themselves.
Water – The black of the upholstery, and the wavy lines along the red walls.

They also solved the beam issue! As I’ve said before, I am not a fan of ceiling beams. They can cause many health, financial and emotional issues for those occupying the space. Here, however, they did exactly what I would have suggested as the fastest “fix” – paint the ceiling beams the same color as the ceiling, thus making them symbolically “disappear.” I also really like the height of the ceilings and the way the tables are spread out. It makes for an easy flow of air and energy (chi). And I liked the bathrooms. I laughed out loud when I saw the male and female “sign demons” acting as sentries to the toilets.

As for parking, it is Hollywood, so it can be a challenge at times. There are many pay lots around, and convenient public parking is located right off of Cherokee. (Although I did find one of the coveted free spaces on the street) Or one can take the red line and disembark at Hollywood and Highland, and walk the remaining four blocks. For beer lovers, there is the Lucky 7 Happy Hour where seven select brews are offered at lower prices (They have a total of twenty-four beers on tap.) It has been a week since my excursion and I am dying to go back! I never thought a devil could be so appealing, but this one most assuredly is. Lucky Devil’s is indeed a place to indulge in heavenly good food and choice wine.

Lucky Devil’s

6613 Hollywood Boulevard, Hollywood, CA 90028

323 465-8259

Hours: Sunday – Thursday 11:30 am – 10:00 pm, Friday – Saturday 11:30 am – 10:00 pm, Lucky Seven Happy Hour: Monday – Friday 4:00 – 7:00

http://www.luckydevils-la.com/index.php

There’s No Business like Tcho Business

Posted by fengshuifoodie in Recipes, Vegan/Vegetarian and tagged with antioxidents, anxiety, blood flow, cacao, cacao pod, cherry, chocolate, chocolate shot, circulation, coffee bar, dark chocolate, earth, Embarcadero, factory, flavonoids, health, metal, orange, packaging, Pier 17, plastic, PureNotes, retina, San Francisco, SeriousMilk, stress, sweet, Tcho, yin January 8, 2013

Charles M. Schulz once said, “All you need is love. But a little chocolate now and then doesn’t hurt.” I couldn’t agree more! Now, while my own chocolate tastes tend to run more towards the darker spectrum of offerings, I am an avid supporter that all chocolate is good. Or is it? On one of my recent excursions to San Francisco, I had the opportunity to visit the Tcho Chocolate Factory. Located on the historic Pier 17 on the Embarcadero, our party of five descended on the refined factory shortly after lunch for their two o’clock tour. Pronounced Cho, Tcho is the phonetic spelling of the first syllable of the word chocolate (The T is silent).

The company was founded in 2005 by Timothy Childs, a former software engineer for NASA, and famed chocolate maker Karl Bittong. The creators of Wired Magazine and Wired.com, Louis Rossetto and Jane Metcalfe, are its current CEO and president. The tour began with the guests entering the building (pictured above) and browsing their bountiful gift shop and coffee bar. First, we were escorted into a curtained off area where our tour guide talked about the history of chocolate, how chocolate is made, benefits of the cacao, and so forth. Then, we put away our personal bags and hats under lock and key, and donned hair nets to enter the factory. Due to safety precautions, I was unable to take any photographs inside the actual factory, but if you” notice the silver pipe in the image below, that is where the inner workings of the factory reside.

Our tour guide, whose name I sadly cannot recall, was personable and a wealth of knowledge. He guided us through the tour with ease. Afterwards, we adjourned to another curtained off section for a chocolate tasting (pictured above). Now, unlike wine tasting, which goes from light to dark, chocolate tasting begins dark, and then heads toward the more milky options. Every single piece of chocolate I tasted was delicious. Our guide also commented on which chocolates would go well with different kinds of alcohol. Of the varieties we tasted, my favorite hands down was the PureNotes Dark “Chocolatey” bar. Comprised of 70% cacao, this was indulgence at its finest. I bought two bars of this delight (and have eaten half of one while composing this article). Other chocolate creations that really impressed me were their chocolate covered cherries, using the PureNotes “Fruity” dark chocolate. I was also taken with the Serious Milk “Cacao” bar. I prefer dark, but this version of milk chocolate was absolutely sumptuous, containing 53% cacao. I didn’t personally try this, but at their coffee bar they also have what is called The Chocolate Shot. It is a small shot of pure drinking chocolate. My friends Justina and Andres each had one – and they were in a chocolate induced euphoria for the rest of the day.

The health benefits of dark chocolate are quite extensive. In addition to lowering bad cholesterol levels and blood pressure, this edible gem can also lower the risk of heart disease, due to its anti-inflammatory properties. Enriched heavily in fiber, dark chocolate can also keep hunger at bay, by sustaining that full feeling in the stomach for longer durations of time. Blood flow and circulation are improved by chocolate because of its blood-thinning attributes. A study conducted by the University of Reading in 2011 concluded that chocolate may help eyesight as well, because of the increased blood flow to the retina. The increase in circulation also helps people to stay awake and alert (mmm… mochas). An Italian study performed in 2005 showed that those who eat chocolate regularly are at a much lower risk for diabetes, to due their increase in insulin sensitivity.

As for chocolate causing breakouts on one’s skin, that is a complete and utter falsehood. According to the Journal of the American Medical Association, stress and environmental factors are the main causes for acne breakouts. Chocolate has no negative side effects for one’s skin. In fact, flavonoids, a type of antioxidant found in dark chocolate, offers a small amount of UV protection. Chocolate helps to lower negative hormone levels, thus resulting in the reduction of anxiety and stress. Many stressed-out people (some with skin issues) turn to chocolate because it relieves tension caused by stress, hence why society made the connection of chocolate and bad skin.

From a feng shui perspective, chocolate is very yin, due to its sweetness and texture. As for which elements it connects with, there is some debate. Because of its coloring, I would say Earth. (From the rich browns of dark chocolate to the caramel hues of milk chocolate) However, if we examine their mineral properties, we get something different. An average dark chocolate bar contains 14% of one’s daily allotment of copper, making it more metal in nature.

Now, why is Tcho a beneficial example of feng shui. Well, for starters, they employ many green practices in their chocolate making. All of the equipment used in their factory was purchased from a former chocolate manufacturer in Germany, and then shipped over. Rather than build brand new machines, they chose to work with preexisting ones, conserving material and labor. They also have a program called TchoSource, in which they partner directly with native growers of cacao. Working hand-in-hand with the growers directly, Tcho provides technology and education, assisting them to hone their craft and improve their lives. A sad fact that I learned on the tour is that most cacao farmers have never tasted chocolate made from their own beans. An even worse fact is that there is one large chocolate manufacturer (I won’t say which one) that uses child slave labor to harvest the beans. Slave labor of any kind is abhorrent, especially when it involves children. The same manufacturer also puts miniscule amounts of plastic in their chocolate as a filler. No one should eat plastic; this is bad for one’s bodily environment. Tcho does not use slave labor, nor do they include toxic things like plastic in their creations.

The tour of the chocolate factory is free, but you must make reservations beforehand at the beginning of each month. If you don’t have reservations, and you show up, they will do their best to accommodate if there is room on the tour. Please contact Tcho at the website below for more details. Also, refrain from wearing jewelry and open-toed shoes on the tour. Men with facial hair will be asked to wear a beard guard in addition to the hair net. Valuables are secured in a private locked cabinet while touring the factory. Children under age eight are not admitted.

Tcho’s New Sales Reps. Photo courtesy of J. Cross.

Our personable tour guide also felt, during the chocolate tasting, to point out that my best friend Wendy and I were dressed exactly like some of the packaging of Tcho. I swear, we did not do this on purpose – it just happened. However, to commemorate our memorable excursion, we decided to pose for this picture entitled: Tcho’s New Sales Reps. Tcho also has a wide array of tantalizing recipes, which are located here: http://www.tcho.com/tchopros/recipes/ If you’re not in San Francisco, and want to try Tcho, one can order all the chocolate they want from the website below. Many gourmet markets also carry Tcho, such as Whole Foods. If you’re a chocolate lover, I highly suggest introducing Tcho to your palette-after all, “a little chocolate now and then doesn’t hurt.”

Tcho: The New American Chocolate

Pier 17 in San Francisco, CA 94111, on the Embarcadero at Green Street

415 981-0189

Hours: Monday – Friday 9:00 am – 5:30 pm, Saturday – Sunday 10:00am – 5:30 pm

Tours: Daily at 10:30am and 2:00pm

http://www.tcho.com/

The Feng Shui Foodie

The Feng Shui of Food and Libation

Category Archives: Vegan/Vegetarian

The Earth Element…Etcetera

Street of Dreams: Susan Feniger’s Culinary Delights

Baking Under the Influence

Prosperity on Tap: The Draft Wines at Lucky Devil’s

There’s No Business like Tcho Business

Share this:

Share this:

Share this:

Share this:

Share this: