Taste With The Eyes

Teacher Appreciation Luncheon: Welcome to Morocco!

Welcome to Morocco!

Welcome to Morocco? We all have our favorite day in the school year – mine is by far the Annual Teacher & Staff Appreciation Day. One look at the 2013 Baseball Theme Luncheon here and 2012 Eco-Friendly Luncheon here and you’ll know why I absolutely adore this event! Beyond the fabulous lunch and enjoyable camaraderie for faculty and staff – I’m amazed and inspired by the artistry, the ingenuity, and the talent of these parents!

Each year the generous, creative parents of children at Rolling Hills Country Day School transform our auditorium into a delightful oasis in the middle of the workday.

A couple weeks before the event we receive an invitation to “Fly Away on a Magic Carpet for a Colorful Afternoon of Moroccan Food, Tarot Card Reading, and Henna Tatoos.” And while we know the general theme of the event, the decor remains a surprise until we walk through the auditorium doors. We’re always dazzled and downright blown away when we enter the room! This year, the transformation was simply incredible!

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Korean Grilled Salmon, Gochujang-Soju Marinade

Korean Grilled Salmon, Gochujang-Soju Marinade
Mixed Lettuce Salad with Cucumber & Radish Batons
Served with Ice Cold Soju

Gochujang, a red chili paste with sweet heat and a funky fermented umami richness is used as a base for many marinades. Combined with soju, sesame oil, and soy sauce – this gochujang marinade lends a complex flavor profile to the smoky salmon’s unctuous texture.

Ice cold soju makes a perfect accompaniment to grilled salmon. This Korean alcoholic beverage distilled from rice has slightly floral and barely sweet flavors. Pleasantly light and refreshing with a round mouth-feel, and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. In this dish, the salmon is obviously the star, a fresh crisp salad and smooth snappy soju play the supporting roles.

Korean Grilled Salmon, Gochujang-Soju Marinade Recipe

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Liquor License Ordeal has Happy Ending for Chianina Steakhouse

It will eventually be known as one of the premier steakhouses in Southern California.

But what started out as a routine 30-day waiting period for a liquor license turned into a business nightmare. It is one that sadly affected not only successful businessmen but the little guy as well. Theirs is a story about an uncooperative state bureaucracy, bad luck, and perplexing alcoholic beverage policy, but through the team’s perseverance and commitment, resulted in a happy ending.

Just down the street from their other restaurants – Michael’s on Naples Ristorante and Michael’s Pizzeria in Long Beach – the partners of Michael’s Restaurant Group negotiated a lease to open a high-end steakhouse called Chianina (KEE-a-NEE-na). The opportunity arose when the owners of Kelly’s, the previous restaurant in that location, chose not to renew their lease but still maintain the rights to their liquor license.

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Korean Melon and Shrimp

Korean Melon and Shrimp

Korean melons are delightful. They have a melon-y taste similar to cantaloupe, but with cream-colored flesh and bit more crunch. The seeds are edible so I leave them intact, to enjoy the sweet pulp that surrounds them, and for added texture. Korean melon paired with shrimp, makes a simple yet refreshing appetizer or popular side dish to serve on a spring or summer buffet.

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Spicy Charred Baby Octopus Skewers

Charred Baby Octopus Skewers
Korean Chili Marinade, Red Onion, Meyer Lemon

Oh how we adore grilling season! Let’s kick it off with something a bit unusual… and exotic, spicy, smoky, charred, chewy, lemony too. These Korean chili marinated baby octopus (jjukkumi) skewers are interesting enough to serve at your next great BBQ party, yet easy enough to serve for dinner tonight.

Octopus has a mild sweet flavor – hard to dislike – but sometimes the texture can be off-putting for some people. This par-boiled, marinated, then grilled method solves the texture problem. The Korean chili marinade brings spicy yet fruity flavors, and not many can resist the char from an open fire. Grilled red onion and warm Meyer lemon juice balance out the flavor profile. As a bonus, it’s served on a stick. Ooh ooh fire up the grill!

Baby Octopus Skewers Recipe

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