Ivo-lution

Mix n’ Munch!

So…when my friend Heather told me she was opening a restaurant in South Pasadena I was pretty excited. First, anyone who knows Heather knows she’s a gal who LOVES her food…and everyone else’s food as well. Her passion and vision for good food is something I would support blindly any day. Even more, it’s a family affair! Heather’s husband Abraham, her sister and her husband are partnering to make sure their vision is met to the very last detail.

She then told me the concept and I couldn’t help but get overcome by memories of my childhood;

A gourmet grilled cheese and cereal bar for the masses. Let your tastes, mood and creativity run wild. Mix n’ Munch is your tummy’s playground!

Heather says it best:

“When we first thought of opening a cereal bar, we wanted to offer an additional menu item that was simple and delicious. To us, it was a no-brainer to offer another classic food item that we believe most people grew up eating, and never really stopped loving, the grilled cheese sandwich. Instead of just one or two types of grilled cheese, we wanted to continue with our theme of customizable food and provide a variety of cheeses (American, Cheddar, Muenster, Gruyere etc), breads (Whole Wheat, White, Shepherds etc) and additional toppings (bacon, caramelized onions, etc) for people to choose from.

As for the cereal part… »

Our cereal bar will consist of approximately 30 varieties of cereal, 20 mix-ins and several milk options. We hope to accommodate all taste buds and diets by offering cereals ranging from the super sweet to the super healthy and everything in between. Our mix-ins will be along the same lines ranging from fresh fruit and ground flax to Oreos and chocolate sprinkles In addition to whole, 2% and non-fat milk, we will also offer lactaid, soy milk and rice milk. Other items such as homemade tomato soup, fresh oatmeal and yogurt parfaits will be available. We are still in the process of finalizing our menu.”

Personally, I can’t wait till the opening. I want me some cinnamon toast crunch with honey and bananas!!

‘The Resolution Smoothie’

Great way to start any day, and especially the first of 2010

Made with:

2 cups of OJ

Frozen Mango’s (Trader Joes)

Frozen Papaya (TJ’s)

1 Fresh Banana

Fresh Strawberries

Blend

Amazingness!

The Golden Monkey (Melbourne’s Nightime Wonder)

What we drank:

A DragonFruit Punch Bowl…very tasty and had pieces of fruit…couldn’t tell you the alcohol it was made with. So damn good!

‘The Age’ Review

Golden Monkey is a bar that will knock the stuffing out of your drinker’s ennui from the moment the lengthy drinks list falls open to a page listing 16 different tequilas, categorised (Blanco, Reposado, Anejo) and ranging in price from $7.50 to $24 (Porfidio Anejo “cactus” single barrel). The same trick is repeated for rum, single malt whiskey, vodka, sake and so on. And that is before you get to the artfully constructed cocktails or the lists of liqueurs and digestives.

Der Raum: 2009 3rd Best Bar in the World

(Absinthe)

What we Drank:

Pharmacy:

Latin Threesome:

Death in the Afternoon:

Zombie:

Jamaican Black Strap (Meyash’s Left)…Snows of Kilimanjaro (to his right)

World’s Best Bars Review:

‘Indeed, cocktails are the thing here: innovative and generally top-notch, made with fresh fruit rather than cordials and syrups. Pop down on a Thursday when the bar-tenders get experimental and willing guineau pigs are required to sample their creations. Saturdays are also a good bet when guest DJs bring a bit of Latin atmosphere to the joint. Drinks here may cost a bit more than average but expertise is always worth paying for.’

Ever Wonder if Your Steak Has Spoiled?

Curious about brown spots on your steak? Well I was, especially being that I had just purchased my steak 4 days prior and still had 4 days until the expiration date.

So I did some searching…

“Actually when the meat is slightly brown, that is the best time to cook it. I knew a butcher that told me that the meat is more tender and better tasting.”

“The brown spots are caused by the iron in blood turning rusty. It just means the meat is starting to break down and decay. As long as there is no bad smell, it’s been kept in the fridge, and is no more than a few days old it will be fine to cook and eat. In fact, letting beef mature in this way is the best way to tenderize it.”

“If you press your finger into the meat the meat should spring back into its original shape and you will not see an indent. If it is old and press your finger into the meat and remove your finger, you will see the indentation is still there, then it is bad. If it comes back slowly but you still see a sign of the imprint, then it is somewhat old.”

USDA states:

Collins Quarter, MelbourneBare

What we ordered:

To Drink:

Totara Sauvignon Blanc, 2008 {$8.50} (Highly Recommend)

To Eat:

Jamon & Heidi Gruyere croquettes {$6} (Herb encrusted and melted Gruyere center)

Warm pork terrine with crispy potato ‘rosti’, verjuice, macerated grapes & baby herb salad {$16} (Similar texture of a crab cake, but minced pork and herbs…delicious)
Beer battered fish with chunky tartare & lemon {$16} (Nothing special)

Collins Quarter 86a Collins Street, city, Phone 9650 8500.

Open Mon-Thurs 7.30am-1am, Fri 7.30am-3am, Sat noon to 3am. Dinner served until 10 p.m.

SMH Review:

Obsession : )

Sunday Night Supper

Sliced Eggplant Chicken Hug

A great appetizer/dinner entree…and super easy.

Ingredients: Sliced chicken breast, Dried Basil, Salt, Pepper, Garlic, Sliced eggplant, Secret Spice Sauce (really just hot sauce you prefer)

1. Heat pan with small amount of olive oil

2. Add chicken breast slices, sprinkle with with salt, pepper, dried basil flakes, garlic.

3. Grill eggplant slices simultaneously in heat press or separate pan.

4. Cook chicken through and add sliced chicken on top of 1 slice of eggplant. Top with 2nd slice of eggplant.

5. Drizzle ‘Secret Spice Sauce’ (aka Nandos!)

EAT!

BEERS!

HARGREAVES HILL BREWING COMPANY

Great Beer Tasting of 5 Beers for $7

Beers we tasted:

Hargreaves Hill Pale Ale

Pale is brewed from a blend of specialty malts which add character and complexity to the flavour, and supply a rich cognac hue. Pale is bittered with American grown Cascade hops, and a late addition to the boil provides the citric floral notes which are released immediately after pouring, balanced with the toasty aromas of the crystal malt - a highly roasted malt variety.

Hargreaves Hill “The Bohemian”

Brewed with 100% pilsner malt, leaving it with a bright straw hue. Cold fermentation and extended lagering (cold storage) period ensures a crisp dryness, complemented by considerable bitterness. Dry hopped with Czech Saaz hops adds white pepper character to the finish.

Hargreaves Hill ESB (My Personal Favorite)

A “new world” interpretation of the classic English style. This ale features considerable crystal malt character, as a backbone to carry the hefty bitterness. Substantially dry hopped with carefully selected hops from either the U.S., NZ, or Australia, this adds aromatic and flavour notes of ripe passionfruit.

Hargreaves Hill Dunkelweizen

A stout in the “Foreign Export” style. With a pronounced roast barley character, this dark ale features generous palate weight, and considerable length.

Trumer Pils

From the 400 year old craft brewery in Salsburg, Austria, this German style pilsner is widely regarded as one of the finest. A well integrated lager, light coloured with Hallertauer noble hops, and a crisp dry finish.

Yering Station Wine Tasting

Victoria’s first vineyard, Yering Station, was originally planted in 1838. This historical wine estate was purchased by the Rathbone family in 1996, marking the beginning of a new era, with the construction of a state-of-the-art winery and award-winning wine tourism destination.

Now led by Winemaker Willy Lunn, Yering Station was honoured with the prestigious `Winemaker of the Year’ at the International Wine and Spirit Competition in London, 2004.

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Wine’s we tasted:

French Champagne - Devaux Grande Reserve Brut N.V.

French Champagne - Devaux Cuvee D N.V.

Yarrabank Cuvee 2004

2006 Yering Station Cabernet Sauvignon

2007 Yering Station Pinot Noir

2006 Yering Station Chardonnay

Domaine & Chandon Wine Tasting

Situated in the picturesque Yarra Valley, 50 kms to the east of Melbourne, on the Maroondah Highway between Coldstream and Healesville.

When Moet & Chandon purchased the Green Point property, the original homestead, built around 1880, was renovated and a purpose built winery located next door. The architecture is a marriage of modern architecture with traditional features of Champenoise tradition.

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Some Wines we tasted:

Domaine Chandon Pinot Noir Rose 2008

This rosé is the perfect wine for an Australian summer. Made to be shared, the 2008 Domaine Chandon Pinot Noir Rosé is a refreshing and versatile wine that can be paired with a wide variety of summer meals. Warm evenings shared with friends and family around a seafood barbecue or an antipasto platter, are the moments that this delicious, light bodied wine were made for.

Domaine Chandon Vintage 2006

The holy trinity of wine grapes in consummate Methode traditionelle styling. Vintage Brut is an assemblage of Chardonnay for elegance, with Pinot Noir and Pinot Meunier for depth. Vintage Brut derives great complexity through a careful selection of fruit from Chandon’s wide range of cool climate vineyards, vinified to a diversity of wine handling techniques. A perfume of enticing aromas ranging from floral and yeast, to savoury and cashew. There is a measured elegance here which continues alongside the rich and creamy textures of this effusive cuvée

Chandon NV Rose

Chandon NV Rosé is a fresh, vibrant and exuberant sparkling rosé crafted in the traditional method. Enticing and distinctive, its rose gold colour embodies the vivacious spirit of rosé. Delicious red berry and vanilla flavours and a bright, crisp finish, make this fine aperitif style wine a perfect starter for an evening with friends and loved ones.

Chandon Pinot Meunier Cuvee 2004

While pinot meunier is one of the three traditional Champagne grape varieties it is rarely the leading component of a sparkling blend. However the excellent 2004 vintage produced pinot meunier of such quality that it earned this rare chance to take centre stage.

Domaine Chandon Viognier 2007

In 2007 we harvested a select parcel of viognier. After harvesting at optimum ripeness our winemaking team fermented the juice in French barriques. This voluptuous wine shows the classic apricot floral aromas of viognier with a long and luscious finish.

Wednesday Supper

Three Cup Chicken

Ingredients: Chicken Legs, Ginger, Sesame Oil, Chinese/Rice Cooking wine, Soy Sauce, Asian Basil, Salt, Chile Pepper, Chopped Garlic, Cane Sugar

Pre-Cook: Cut Chicken into pieces (off of bone), Cut Chile pepper, Chop Garlic, Slice Ginger

Steps:

1) Heat Sesame Oil in Pan.

2) Add ginger and Chile pepper. Fry until ginger reaches moderate crisp.

3) Add chicken until golden

4) Add half teaspoon of sugar

5) Add pinch of garlic

6) Add Cooking Wine until dry

7) Add Soy Sauce until dry

8) Add 10 leaves of Basil

9) Add pinch of salt (whenever)

10) ENJOY!

Monday Night Supper

Drink: Glass of Water

Main Course: Cook’d up some beef lettuce wraps, topped with grilled onions, w/ asparagus, and side of jasmine rice

Dessert: Fruit & Cheese Plate

Thai Curry Made Easy

An absolute savior during my college dorm days and a great option for a larger group. Just let it simmer and serve.

Thai Curry

Ingredients: Red/Green Curry Paste, Can of Coconut Cream, Onions, green beans, carrots, Potato/Sweet Potato, chili pepper, Chicken and/or Shrimp, squid, clams, depending on preference.

Cut Chicken (relatively big pieces), Slice Sweet Potato thinly, Cut onions, cut seafood

1. Oil and Onions for few minutes
2. Add curry paste, diced chili pepper, chicken for 3-4 min
3. Add coconut cream
4. Sweet Potato, carrots, green beans for 4-5 minutes
5. Let simmer until Sweet potato is cooked through
6. Add seafood and let simmer

Serve with rice or simply in a bowl.

Enjoy!