I'm Running Late to My McMeeting

So I'm driving up the coast of California for a family road trip when we stopped at the American pit-stop to refuel. Yet this wasn't your run-of-the-mill McDonald's, it had gone through a little misguided remodeling. Entering the restaurant, I was greeted by a cheerful employee with a tray of samples. It's not like this is a food court menu, we've all grown up Ronald. The McGreeter was strange enough, but the sign behind her was even more peculiar. Yes, that's right. You can rent out this McConference room for your next board meeting. Of course it's not for kids' birthdays, unless your kid enjoys meeting rooms. Personally, I would've liked my birthdays to involve some sort of combination of ball and pit.




That's when I realized that this entire McDonald's deviated from the plastic furniture and red and yellow motif. I understand catering to the diverse clientele, but maybe clientele is too strong a word. Who wants to have a meeting that smells like French fries? In international McDonald's the brand is slightly skewed to reflect the culture. In China, Ronald is known as Uncle Ronald. There is also a country that features a Mrs. McDonald as the wife of Ronald McDonald because a lonely adult man who hangs out with kids is slightly offensive in that culture--not that Americans have problems like that. The menus are always a point of cultural flux, as any kid who found pizza at a Canadian McDonald's can tell you. McD's in India serve lamb burgers because of prevailing Hindu reverence for beef.

I am impressed by McDonald's evolving identity. They know how to perpetuate their brand and stay fresh, even giving Starbucks a run for its money with the new line of McDonald's coffee. Recently, the Hacienda Heights store has been redesigned with feng shui in mind to reflect the Chinese population. But perhaps I'm a little biased; I do have one share of McDonald's stock given to me for my tenth birthday.

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Meat--the Only Way to Celebrate: Lawry's the Prime Rib

Lawry's Cut

Lawry's the Prime Rib
(310) 652-2827
100 N La Cienega Blvd,
Beverly Hills, CA 90211
$37 for prime rib and spinning salad

Caught up in the fervor of graduation from UCLA, it didn't even occur to me that my graduation dinner would be legitimate blogging material. This explains the embarrassingly poor picture to showcase Lawry's famous prime rib. Seeing as how it was a graduation dinner of fifteen relatives, there were plenty of people with much better digital cameras who could've snapped me a picture. I guess dealing with the commencement ceremony and a throng of relatives just left me a little fried.

The price of $37 includes a 10 oz. prime rib and their famous spinning salad and mashed potatoes. A waitress in a pale brown maid's uniform comes table-side to prepare the salad, which is just a mixture of greens, beets and other miscellanea mixed with a French dressing. The spinning is in the preparation, which creates a stainless steel centrifuge to spin the leafy bits. It did not suit me. As I expected, the salad was overdressed for the occasion; it came suit and tie when I would've liked biz cas instead. As for the maid costumes, my boss T pointed out in the office that they could be hot if they were on the right waitresses. Unfortunately, sex appeal is not Lawry's strong suit; that is assuming you don't count meat as sexy, something I certainly do. But that is not to say that the wait staff was incompetent. On the contrary, they were polite and professional.

One person out of my fourteen guests opted out of the red meat and had a salmon entree instead. Seeing as how this is not Lawry's the Salmon, I will also opt out of reviewing their fish. People, please come here for their namesake. The prime rib is carted out to the table like the salad and a special carver cuts the specific portions and doneness that you request. I had the Lawry's cut, at 10 ounces, plenty of meat ordered medium-rare. In general, always order meat at a doneness below what you think you would enjoy. It can always be sent back to be cooked longer, but it can't be uncooked. The exception would be medium-rare, asking for a rare steak usually results in asking for it to be taken back as well. If you're ordering it well-done, you shouldn't be eating steak.

(Beef Digression)
Prime rib has taken on many meanings nowadays, but it supposed to refer to a standing rib roast of prime USDA quality. In the US, grading is actually voluntary by the breeder, but most tend to do it to sell their beef for higher prices. The grade is based on the amount and distribution of marbling (the presence of veins of white fats). Choice is the grade most common in supermarkets, select is the lowest retail grade. Anything lower than select is ground up and made into processed meats such as hot dogs and dog food. At the top of the ranking is the prime grade, only about 2% of beef receive this rating.
(/Beef Digression)

My beef indeed had the strong flavor of a dry-aged rib roast. It went best with Lawry's freshly made horseradish. Personally, I have grown to love the tast of horseradish on rare beef, but even those who haven't developed that taste enjoyed the creamy horseradish that was much milder in flavor. I would've forgotten completely about the mashed potatoes if it weren't for my sad photo; they were that unmemorable. The creamed corn was unbearably sweet and did not go well with the rest of the plate. I tried some of the creamed spinach too, but neither was very good to me. The beef also came with Yorkshire pudding, a fluffy treat made from the pan drippings of the roasting prime rib. Okay, maybe knowing how it was baked makes it slightly less appetizing. I had a piece of my cousin's strawberry trifle resembling a shortcake that was light and fruity.

I came out of Lawry's actually a little disappointed. I wasn't sure why; after all, it was exactly what I expected--solid prime rib, decent sides and dessert. Most of all, the high-backed chairs and aged decor made me feel like a king. Also, I'm pretty sure kings always ate large quantities of meat. When I got home, I realized what bothered me about the dinner was the name of the restaurant. What makes this Lawry's the Prime Rib? That makes it sound like this is the best prime rib available. And although I enjoyed my dinner, if this is as good as beef gets, I think I just lost faith in a carnivore lifestyle.

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Japanese Maid Waitresses and Tartare Tartare: Destinations in Culver City

Fraiche Restaurant

Living on the West side, I find myself frequenting Santa Monica when looking for restaurants. Granted, there are some great ones like Father's Office and The Counter, interestingly both burger restaurants, but I have been overlooking another Food Destination as well--Culver City. For the longest time, the only thing of interest has been the film studios, formerly Columbia-TriStar, now Sony. Now, the downtown area has been revitalized with many new restaurants and boutiques that are worth an adventure on their own. I have discovered great lunch and dinner places sure to satisfy the taste explorer.

Rooibos Tea at Royal/T

Royal/T
(310) 559-6300
8910 Washington Blvd.
Culver City
$10 per person for lunch

I didn't know what to expect when I got in the car to go to Royal/T. When I arrived, I realized this huge building, 100,000 square feet, is more art gallery than cafe. The place looked like a converted warehouse with high ceilings and open rafters. Large Plexiglas walls separated exhibits of contemporary, mostly Japanese, art. Art majors would love this place. The cafe is located, not much more than a counter and a few tables. They do not skimp on quality here; the glasses were double-walled bodum glass that break easily and don't come cheap. I believe the flatware was Wedgwood as well. For this set-up, the food was not extraordinarily expensive.

Of course Royal/T is also the first Japanese maid cafe in Los Angeles. For those of you aren't familiar with meido kissa cafes where the service staff dress as French maids, this has been a phenomenon in Japan catering to those who want to feel pampered in a high tea environment. In fact, Royal/T does offer a high tea option for around $20, which includes choice of tea, finger sandwiches and simple sushi rolls. Although the target audience is intended to be women wanting to indulge in princess fantasies, that's like saying that the target audience of Victoria Secret is only women shopping for fashionable underwear.


Spicy Tuna Tartare and Royal Tea

I ordered a delicious tuna tartare with radish sprouts, a spicy mayo blend, and avocado on a crispy slice of toast. Since this is a tea house, I ordered their house Royal Tea from their extensive tea menu. The Royal Tea is a black tea brewed in soymilk with a hint of fruit. Although it was refreshing, my friend's rooibos tea was much more fragrant and complex in flavor. Rooibos, pronounced "roy-boss," is an herbal tea from African that is naturally decaffeinated. I smelled the flavors open up at across the table as our maid poured it for my friend. Fragrances of strawberries filled my nose, and the taste was impeccable. A small cube of raw sugar made the experience even more satisfying.

Although this was a fun experience, I would feel awkward going there without female accompaniment. Despite its fantastic art, great food, and attention to quality, Royal/T is just not somewhere you go with the guys. I also would like to note if you do visit, bring your iPod and plug it into the Porta-Party in the back for your personal dance party.

Corkboard Menu

Fraiche
310-839-6800
9411 Culver Blvd.
Culver City
$50 per person

Seeing as how I already put up the exterior photo of Fraiche at the beginning of this post, I
used a picture of their corkboard menu with insignia for this section. It was either that, or this picture of their bread.

Four Types of Bread with Tapenade

Fraiche has been on my try list for quite some time since I kept hearing about how popular this place was. The new "it" restaurant, serving rustic French and Italian food. I decided to come here with my girlfriend to celebrate my graduation from UCLA. I made the reservations online, came 15 minutes early, and was seated at a comfortable table outside with no problem. The restaurant interior is actually not that big; they have several tables for patio dining with appropriate heat lamp climate control. Maybe it was the hanging lights, or maybe it was the friendly staff dressed in pink shirts, but I felt at ease in the restaurant. Actually, it was probably just the older crowd than the usual places I eat at.


Beef Tartare and White Corn Soup

The dinner started with a bread plate of four different types served with a simple, but tasty tapenade. The olive spread was a refreshing change from the all-too-common butter. I started with the beef tartare as my appetizer. Now I haven't had beef tartare enough times to really compare, but compared to everything else I have ever eaten, this dish definitely ranks among the most memorable. Prepared with bacon Sabayon, chives and accompanying a side arugula salad, it had all the complexity in flavor and texture that made me smile after each bite. Good thing this was my graduation dinner, because I truly thought I had to work for four years to deserve something so delicious. The chewy beef contrasted nicely with the crunchy toast, keeping my tongue busy as I worked my way through the flavors. My girlfriend had the white corn soup with basil cream and a floating corn fritter. The soup was delicate and sweet, the corn flavor dominant but not overwhelming. Visually, the cream swirling around the fritter looked almost tranquil or balanced.


Monkfish and Lamb

Going on the recommendation of a friend, I ordered the monkfish Francaise with spinach and potato puree in a white wine reduction. Now I didn't know it at the time, but fish prepared a la Francaise means coating in an egg batter and pan-roasting. Unfortunately, I have a disdain for egg, and the flavor detracted from the fish. The potato puree saved the dish however, it was smooth and velvety, rich with surely the pound of butter they used to make it. The lamb spezzatino was a stewed lamb with gnocchi. The gnocchi resembled my potato puree in texture, but the lamb was nothing spectacular. Actually, for the amount I'm paying, I expected a bit more.


Paris-brest

For dessert, I ordered the Paris-brest, which was something that resembled a puff pastry filled with almond praline chantilly cream and topped with saffron golden raisin sauce. Now I couldn't figure out if saffron was just to describe the color of the sauce, or if there was really saffron in the sauce. Either way, I didn't like the sauce. The pastry itself was sweet and not too rich. The spun sugar topping was also a visual treat.

All in all, I have a fairly positive impression of Fraiche, pronounced "fresh" by the way. I didn't mention that to sound pretentious; I just made the mistake myself when I talked to the hostess. While the entrees failed to meet my expectations, I would definitely go back someday, just not soon. There are so many other places to try. And after this experience, some of those places might just be in Culver City. Honey Kettle and Ford's Filling Station, here I come!

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Creepy Crawlies for Green Cuisine

Scorpion scaloppine/Photo credit: TIME

Looking through my weekly TIME magazine, I found an article in the Life section by Bryan Walsh reporting from the Richmond, Virginia Broad Appetit Food Festival. Premier entomophagists (the scientific term for eating insects) David George Gordon from Seattle and David Gracer from Providence faced off in a Bug Cook-off promoting the using insects as food. While the idea of eating insects may gross out most Americans, considering insects as food is not so far-fetched in many areas of the world. In Colombia, leaf-cutter ants are eaten in lieu of popcorn at movie theaters. In my own personal experience in China, I've eaten congee cooked with sandworms (as an aside, I had my reservations about it, but I didn't want to offend my guests). Locally, you can get insects at Typhoon in Santa Monica. Don't order the scorpions though, they're so small you can't taste anything. Supposedly a good scorpion tastes vaguely like crab. The truth is, insects are a viable food source.

Now as to why insects are so environmentally friendly, just consider how difficult it is to get rid of insect infestations. The ability of insects to reproduce and survive adverse conditions also make them easy to cultivate with very few resources. They do not need to generate any body heat, so more of their energy goes towards creating edible body parts rather than metabolism. Plus if you've taken Biology 101, you know that the lower on an organism is on the trophic structure, the less energy it takes to raise.

Waxworm, Queen Atta ants and Stinkbug Salad/Photo Credit: TIME

Now why would we turn from our familiar chickens, cows and pigs to something that we typically squish underneath our shoe? By now I think most people are familiar with the impacts of our modern agricultural practices on the environment. Most people think of carbon from cars and factories when they envision global warming, but methane from cows is also a significant green house gas. Insects are also disproportionately nutritious. They are low in fat, but high in protein. Waterbugs have four times the of iron as the same amount of beef. Caterpillars served in Africa have slightly more protein than an equivalent amount of chicken.

As to the gross factor, you have to divorce yourself from the ideas that bugs are dirty or creepy. I know this is the hardest part, especially when you're envisioning crunching into the exoskeleton of a hand-sized beetle. But try to take an objective look at some of the crustaceans we eat (by the way, people who are allergic to shellfish are typically also allergic to insects). A lobster or a shrimp do not look particularly appetizing. It's only a cultural construction. Perhaps if they were in another form. Consider this bread made of a flour of ground up cicadas:

Photo Credit: Sunrise Land Shrimp

So for those of you who are genuinely concerned for the environment, recognize that your eating habits do constitute a huge strain on the planet. Be a little adventurous, try something new. Embrace cultures that have already looked to the sustainable ingredients--insects.

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Does Molecular Gastronomy Constitute Cooking?

I ran into two articles in the NY Times that I thought would be worth sharing for my food conscious readers.

The first article about the miracle fruit describes Synsepalum dulcificum, a native West African fruit with the appropriately named protein miraculin. This protein binds with taste buds and accentuates the sweetness in acidic foods. After eating the fruit, people have described such diverse reactions as vinegar tasting like apple juice or even cheap tequila tasting like top-shelf. The fruit is rather expensive, $2 a berry, but the taste-altering effects lasts for about half an hour. It might be worth buying a few of them to try. Miraclefruitman.com sells them thirty at a time for $90 shipped.

The second article describes the conflict between Spanish chefs over the use of molecular gastronomy in culinary creations. Specifically, three-Michelin star Santi Santamaria has targeted Ferran Adria for his use of chemicals and other scientific techniques in the kitchen. Santamaria has criticized the use of things like methyl cellulose and xanthan gum as catering to the "media spectacle" rather than "healthy eating." In response, Adria has claimed that many of the ingredients are natural or approved by the EU health standards.

Innovations such as parmesan snow, "boiling" chilled sauces, and olive sphere caviar have been a recent phenomenon in haute cuisine. Adria is the head chef of El Bulli, recently rated the best restaurant in the world. In fact, the previous holder of that title The Fat Duck in England is also a molecular gastronomic restaurant. Although this marks a departure from traditional cuisine emphasizing wholesome natural ingredients, this type of culinary innovation is not new. Science has had a place in kitchens since the advent of mass-produced foods. Look on the back of most packaged foods nowadays and tell me if you know half of what the ingredients are. Whether this science belongs in fancy restaurants is the question.

Personally, I believe that food is constantly evolving. It's a fool who thinks they can be a truly great cook without understanding some fundamental kitchen science. Would you try the miracle fruit? How about a chemical distillation of that specific protein as an ingredient? Where do you draw the line?

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Yakitori Bincho

(310) 376-3889
112 N. International Boardwalk
Redondo Beach, CA 90277

Adequately Fed: $25
See Below
(Out of Five Stars)

Considering the full name of this place is Japanese Grill Yakitori Bincho, the restaurant is much less casual and unassuming. Only open since March, they husband and wife team have completely underestimated the popularity of their yakitori-ya. Especially after the review by Rameniac hyping their little restaurant, the wife tells me that they are packed usually from the 6:00 opening to midnight. The tiny place had counter seating for six or so and another four tables for a total of probably no more than thirty. But the limiting factor is the husband, working the grill and preparing nearly every menu item. He does the cooking, she waits tables and washes dishes. When the restaurant was half-full, almost every seat was reserved, he told her to turn away all other customers. I'm sure neither one expected the monumental success of their humble eatery.

I reserved two seats at the counter to watch the chef at work. The way he juggled orders was impressive, although he could work on his organization. Another few months and he'll probably have it down to a science. The kitchenette was just a deep-fryer, wok, range, counter, sink, reach-in fridges and a small but effective grill. The charcoal used for the grill is the "binchon" according to the waitress. We ordered a few dishes and some tea. I would've enjoyed a bottle of sake, especially to support a fledgling business, but I had to meet the girlfriend's mother afterwards and figured it best to stay sober. At least I paid in cash. Always pay in cash for small places; credit cards eat up too much of their profits.

Cabbage and Edamame 2/5



Our meal started with a simple appetizer of cabbage served with a dab of miso. I've never seen this before; as far as I know, it isn't any sort of traditional appetizer. It seemed more like a sloppy salad. Either way, it was exactly as it sounds, cabbage and miso. The edamame was too salty. I appreciate complimentary edamame though, and in fact, refuse to pay $3 or so for soybeans.

Agedashi Tofu (Deep-fried tofu) 5/5



By far the best tofu I've ever had, the agedashi tofu was silky smooth and crunchy at the same time. The green onions and grated daikon topping gave a cool freshness to contrast the hot tofu and warm broth. The broth, a combination of dashi (kelp and fish stock), soy sauce, ginger and mirin (sweet rice wine) was good enough to drink on its own. I was also quite impressed with the quantity of tofu served. The picture may not be too clear, but it was a large bowl as opposed to the usual tiny serving of tofu at most other restaurants.

Tsukune (Chicken Meatballs) 5/5



I must apologize for the low quality of some of these pictures. The dishes came out fast and I could hardly keep up between my camera, Moleskine and chopsticks. Most of their yakitori plates came as either shio (salt) or teriyaki flavored. For some of the yakitori, we got two, one of each flavor. The tsukune convinced me that chicken has been underestimated by me way too many times. I muttered an "oh my god" under my breath so as not to give away my instant infatuation with this guy's chicken balls. The shio with lemon juice was satisfying, but not as delicious as the teriyaki with a touch of hot mustard. Please order this if you ever go to Yakitori Bincho. It's only $3 and could not be better spent.

Negima (Chicken Thigh with Leeks) 3/5



While this negima was better than the one at Nanban-kan, I didn't find it particularly special. Although the menu said leeks, they look and tasted more like scallions to me. With this dish, I preferred the shio to the teriyaki. Don't want to burn out on the sauce.

Tebasaki (Chicken Wings) 3.5/5



The shio tebasaki deserved a 4 while the teriyaki was an average 3, hence the 3.5 rating. As I mentioned in my Nanban-kan post, I still prefer the fried chicken wings at Fu Rai Bo to the yakitori grilled chicken wings. Although this chef made the wings incredibly satisfying, that's all they were--satisfactory.

Shiso Chicken Thigh 2/5



Shiso, as I mentioned in my Sawtelle Kitchen post, is the perilla leaf. It has an interesting flavor, somewhat like a delicate fennel. It is commonly paired with ume (dried plum) in the form of a sauce in this instance. I thought the shiso flavor didn't show through at all in this dish. Such a shame too, because when shiso shines, it blinds.

Cartilage (4/5)



Listed as cartilage on the menu, I wasn't exactly sure what part of the chicken this came from. Because of the uncertainty, I ate it with a little unease. Still, the crunchy texture worked so well to contrast with the tender meat. I love the feeling of crunching into cartilage in my mouth. When I eat a drumstick, I always savor that part the most. In this dish though, it wasn't shaped like any easily recognizable part of the chicken. If someone knows where it's from, please let me know.

Lotus Root with Meat 2/5



I haven't seen lotus root used in Japanese cuisine as commonly as Chinese, but this was a creative way to combine textures as with the previous dish. The meat didn't strike me as particularly compelling, and the lotus lacked depth. I was hoping it would be crunchier, but the grilling process had softened it. Lotus itself is not strongly flavored, so it was too easily overcome by the meat.

Bacon-wrapped Tomato 5/5



Eureka, I have rediscovered bacon! Oh for so long I have delegated you to the list of foods I bid good riddance to because you were not delicious enough for the negative healthy effects. Yakitori Bincho has rekindled our relationship. The cherry tomato gave a juicy acidity that worked so well in conjunction with the pig fat that my tastebuds were in harmony.

Shiitake Mushrooms with Meat 3/5



This skewer really demonstrates how the meaty flavor of shiitake mushrooms work well in conjunction with meat. I'm assuming this was the same ground chicken used to make the tsukune, but whatever it was, the star was really the mushroom.

Ochazuke (Rice Porridge) 3/5



Though I ranked this bowl of rice soup an average 3, it was actually a great way to round off the meal. I didn't feel quite full until I had the starch of the rice mixed with a dash of wasabi, nori and ume. The subtle flavors cleansed the palette that had been too heavily inundated with the grilled items.

Yakitori Bincho is great for the simple chicken items, but hits roadblocks beyond the grilled chicken. I prefer them for their chicken dishes to Nanban-kan, but I like the specialty items such as beef tongue and seabass at Nanban-kan. It wouldn't make sense to sell that kind of food at this location though. They're good at sticking to what they do best.

I loved the vibe of Yakitori Bincho. If only this place were close enough for me to become a regular like Rameniac. The phenomenal success in just two months makes me happy for the couple though. I look forward to seeing their expansion, perhaps at least with the obligatory Mexican dishwasher (I mean no ill-will, that's just how the restaurant industry in California works).

Recommendation: Order some sake, shoju, Sapporo or wine. Anything alcoholic to support the restaurant would be great. Also make reservations.

Update: Last I heard, this place got shut down by the Fire Marshal.

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UCLA Reggae Fesitval

The annual student run Jazz Reggae Festival at UCLA is in its 22nd year serving great food with friendly folks and outstanding music. I only attended the reggae day and so I can't speak much to the jazz day, but the atmosphere of the festival was a great place to spend Memorial Day afternoon. Of course this is my food blog, so I primarily hit up the food vendors. But besides the steep $35 entry fee, I wouldn't mind setting up a lawn chair and soaking in the culture.

White tents of Rastafarian paraphanelia lined the Western edge of the field. Colorful clothing dyed red for blood, green for Earth, gold for the sun and black for the African people. I didn't spend too much time in these booths, but I noticed the Jamaican support for Barack Obama.



The opposite end of the field more held my interest, especially for this blog. More than a dozen tents serving a variety of foods, each with particular smells and aromas attracted my attention. Seeing as how this was a reggae festival and my knowledge of Jamaican food was rather limited, I tried a variety of dishes at various Jamaican booths. Of course the common carnival fare funnel cakes and deep-fried foods were tempting. I suppose the tropical smoothies were slightly more appropriate, but I don't know what set the two lemonade stands apart. Coincidently, I actually had a can of "Jamiacan lemonade" last night that was just lemonade made with sparkling water. Strangely enough, there was also Greek, Belizean and Cajun food.



After surveying the different tents, I chose People's Jamaican Restaurant for my first taste. Long I have heard of the famous Jamaican patty, a flaky turnover stuffed with savory ingredients. I asked for a recommendation and received the beef patty. Unfortunately my picture doesn't show the filling too well, but it was thick like a stew or chimichanga filling (which actually originated in Tuscon, Arizona). For $4, I got a hearty, piping hot pastry satisfyingly spicy and good for a snack or a meal. I will now consider storing some frozen patties in my freezer after hearing they store well and heat up nicely in a toaster oven. It definitely beats a pop-tart.



I wandered over to Jucy's Jamaican Food, but unfortunately they didn't serve anything smaller than a dinner plate. Knowing that I was going to try several different things, I refused to commit myself to such a large dish. Walking back, I came across Aunt P's Jamaican Kitchen. They were nice enough to serve me a side order of stewed oxtail for $5 off-menu. Handing over my U.S. tender, I got back a lip-smacking dish of slow-cooked beef. Oxtail is a relatively common Chinese ingredient, but I've usually only had it in soups. This Jamaican oxtail had all the elements of a good braise. The meat, fork tender, fell off the bone and into my mouth. Immediately I felt a rush of umami as my tastebuds touched the unctuous sauce. Slightly spicy, this dish was a good example of balanced flavors.



Finishing my oxtail, I felt like trying out something more common. And by common, I mean the teriyaki chicken of Jamaican cuisine--the jerk chicken. I settled on Stone's Jamaican Cuisine Home Cooking for my chicken. $7 for a thigh and leg of a grilled chicken, I was looking forward to this popular dish. Sadly, what I got was an overcooked piece of dry chicken with hardly any flavor beyond the charred exterior. I won't completely discount a food just because it is slightly burned, but when the rest of the chicken had nothing special to set it apart, I felt cheated. The sauce disappointed me the most. I have never heard of jerk chicken served in any type of barbecue sauce, much less a bland and thin sauce. The jerk seasoning, created by the native Tainos, is a combination of allspice, Scotch bonnet peppers, and a variety of other ingredients that goes on the meat as a dry rub. The meat is then grilled in a barbecue to produce a smoky flavor. Considering that this place had to supplement its chicken with a sauce shows that they didn't know how to properly cook a good chicken. Refer to my entry on Pollo a la Brasa for an excellent example of rotisserie chicken.



Lastly, I managed to avoid the seductive funnel cake and try the banana pudding instead. I'm not entirely sure how authentic banana pudding is to the Caribbean, but I know there is potato pudding in Jamaica and obviously bananas as well. It wasn't so much the authenticity that attracted me as it was the person in the banana suit handing out samples from Nana Queen's. After watching Arrested Development it's just too hard to refuse a person in a banana suit. Eschewing the caramel and strawberry flavors, I ordered the "O.G. Nana" pudding for $5. It was a good size, maybe 6-8 ounces. Luckily I shared it with my girlfriend, otherwise it would have been my just desserts. Although delicious in sample sizes, the full size was too sweet. The vanilla wafers gave it slightly different textures that was refreshing. Also, the real banana pieces was reassuring.



I didn't stay very long at the festival; after all, I was there for the food and not the music. Although once I got inside, I realized how I could easily spend the day there if I had some good company. Getting involved in these cultural events is a great way to find new cuisines.

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