Into the Heart of L.A. with Rocco DiSpirito - from the heart

And so the day has to come to an end. Still sated from Scoops, our "Into the Heart of L.A." Culinary Group poured out of the limo (I could get used to saying that) and immediately hit delectable, pungent air. You knew immediately that this cheese store would deliver. What good is a cheese store if it does not boldly announce itself?

The aromas did not disappoint. Inside was a world of cheese, a world of flavor and the exploration began. Wines, earthy olive oils, crackers, a myriad of vinegars and condiments filled the shelves. But the cheeses took center stage. The gracious owner, Norbert of the Beverly Hills Cheese Shop had set up a test for us - similar to a Bertolli's Webisode "Into the Heart of Italy." Three cheeses are produced and you need to guess which one is from a cow, a goat and a sheep. The bloggers did very well. I had had only one sample thus far and was clueless. Although I certainly devoured the taleggio (cow) right after, accompanied with some shaved, salty prosciutto. The velvety cream in the taleggio really enhanced the sharpness of the prosciutto - it was mighty fine. My appetite returned.

`

Purchases later, we were off to our final destination: The wine/food pairing with Rocco DiSpirito.

At the Four Season Hotel's new restaurant - Culina.

The group: All with grand photos (check their websites): Amanda from http://www.kevinandamanda.com/, Jenny from http://www.picky.palate.com/, Mandy from http://www.gourmetmomonthego.com/, Pat from http://www.millefiorifavoriti.blogspot/, Briana from http://www.blisstree.com/, Brittney from http://www.3qtguys.blogapot.com/, Shelisa from http://www.steamykitchen.com/ and http://www.big2beautiful.com/ and Sarah - our guide from http://www.thedeliciouslife.com/ and the scrumptious-looking http://www.tastespotting.com/. Visit them. Their enthusiasm and talents are contagious. Except for the food photos, today's blog photos are from Patricia Badolata of http://www.millefiorifavoriti.com/. Seeing L.A. through her eyes is a visual delight of riches. Do visit her. And let your eyes feast.

The group: I ate so much that day my buttons popped - but we were all game for more.

We all had copies of Now Eat This! from Bertolli Foods.

Ready to be signed by Rocco.

Rocco came during our tasting session. Our first plate was Involitini Di Manzo (Kobe A-5 beef, Delta asparagus, enoki mushrooms and some Parmigiano Reggiano. Accompanied by a light red wine: Nebbiolo d'Alba, giacosa fratelli; 2007 Piedmont) - the first taste melted slowly into my mouth beginning with the soft-as-butter Kobe beef and ending with just a touch of the poetical asparagus.

This was followed by Caponata di Carciofi (baby artichokes, Castelvetrano green olives, San Marzano tomato) accompanied by Pinot Bianco, haberle, alois lageder, Alto adige 2007. This is a heartier white wine than your sipping Pinot Grigio and enhanced the piquant olives, rich artichokes and the sweet tomatoes. I am playing with this combination in Minnesota. Baby artichokes are hard to find. Maybe some tangy artichoke hearts to replace it?

Our last plate was Suppli al Telefono (Saffron risotto croquette, mozzarella di bufala, tomato sugo) accompanied by Mamertino cru timpanara, Vasari, Sicily 2006 - a full-bodied deeply flavored red wines typical of Sicily - hearty enough to hold up the rich tastes of saffron, buffalo mozzarella and the summer-kissed tomato sauce.

Rocco spoke of his recipes. "Did you try the meatballs?" he asked again and again (you definitely knew he was proud of his make-over-lower-the-fat-cut-the-calories meatball recipe!) He posed with all of us (above with Sarah Gim from www.theDeliciousLife and http://www.tastespotting.com/). Sarah was instrumental in planning our trip. She helped create an agenda where we would would experience L.A.'s freshest and finest food finds.

`

Rocco was definitely enamoured by the Kobe beef. At $250/lb. this is not your average grocery store beef. He wanted us to see the marbling that created the velvet texture and a huge hunk was brought to the table - to admire and to photograph. In the end, Rocco found himself upstaged by a slab of beef!

He didn't mind.

And he graciously returned to signing books and being photographed.

We spoke of Jamaica, Queens (his birthplace and mine). After a winter of cooking, I only had to look at the L.A. photos before I went into shock. Hence, my decision to "cook his book." Two weeks later, four pounds shed.

Brimming with the goodness of L.A., we soared into our the waiting limo for one last ride back to the hotel. Mandy serenaded us with "O Sol Mio" as we quietly sat soaking in the events of the day. It was a touching ending to an extraordinary event.

Bertolli Foods wanted us to experience local, fresh, artisanal and care of foods. Without going to Italy, they wanted to convey that what we experienced in L.A. is what Bertolli experiences as they create their frozen dinners - from prime ingredients, artisan products and respect and love of food. And this is what they\hope you will experience in a superior prepared food product. That is for you to judge.

`

Their generosity shone in that trip by supplying us all with the an experience for the memory bank. And while Bertolli paid for all my expenses, my subsequent reporting is my own. From my heart. Why do otherwise? Every meal prepared is personal. Every glance, every moment, every exchange - it's always personal. Why not let the personal be from the heart?

`

We all went our separate ways - but Pat and I would meet up later (ostensibly for dinner - but who wanted to eat after our ten-hour feast?) and wound up on the rooftop of the Thompson Hotel, taking in the sights, sounds and aromas of L.A. at night and talking of family, friends, foods, art, history and more. We bought each other a round of drinks, chattering, glancing, sipping, laughing and all the while I am thinking, "You know, Pat - I think this is the beginning of a beautiful friendship." And that, my friends, is from the heart.

Bertolli's Into the Heart of L.A. with a Salad Nicoise on the side

My blog was intended as a journey to my own roots and to share them with my very Midwestern children. Since starting it, I have gone on many journeys - sometimes food was the destination, sometimes I needed to preserve a moment in time, a memory, a musing.
`
That I would get an e-mail from Bertolli Foods asking "How would you like to take a culinary tour of L.A.?" (are you serious) - was never on my radar. It was pure serendipity, luck, and happenstance. I certainly looked forward to grand food - and found myself showered with unexpected dividends - friendship with Pat, new perspectives, revival of spirit.
`
Our foray into street food was an eye opener. The food trucks have nothing in common with the deep-fried "anything and everything" that emerge from the trucks in Minnesota.
`
*Note: All crystal-clear, gorgeous photos are the generous gift of Pat at Mille Fiori Favoriti. The over-exposed photos are my own. I bumped the camera, changed the settings and true to form as someone who often lives in an unconscious haze, did not notice till late in the day. "That's okay," chimed my daughter, "You're a writer, Mom - not a photographer." Words of truth!
`
Worldfare was our first truck. Billed as a "bustaurant" (you dine on top of the truck), they are a fairly new truck and they are quite simply - astonishing.


Dessert first: butterscotch bread pudding accompanied by butterscotch pot of creme. Is this truly from a truck?



Red velvet cupcakes with a cream cheese filling. I may never eat lunch.

Chef Andrea Van Williganspeaking of her new business. "I do charge more than some trucks. All my food is locally sourced. I can go cheaper but I want to know everything that is in my food."

Truffled macaroni and cheese. Yes, I will eat lunch!

Can you tell I loved these?

Can you tell I want to recreate them? Look at the specks of truffles. Savor. Taste.

Bunny Chow - inspired by African dishes, Chef Andi takes inspiration and makes it her own - short ribs (braised slowly and flavorfully), chicken curry, Barbecue pork, beef stroganoff and vegetarian chili. Our samples came in baskets of yellow peppers. Lunch continued. Oh yes, I could eat more.

We each received a sampler. An exquisite taste of the world. To be eaten with gusto but slowly to let the different tastes hug you. Chef Andi also serves an array of freshly-made teas sprinkled with fruit juices and lemonades. Can I say it is worth a trip to L.A. to each on top of their truck? Don't for a moment think lunch is over.
`

Time out to twitter.

Sated but game for more, we sampled tacos and burritos from Lee's Philly Gogi truck.

Yes Virginia, there is a culinary heaven. I never want this lunch to end.
`

And then garlic butter shrimp (spicy and non) and coconut lime shrimp (spicy and non) from "The Shrimp Guys." There's always room for shrimp. Especially this shrimp. I love this lunch!

Photo opp with "the shrimp guy." Pat was taking the picture, I was off chomping on shrimp.

From the top of the Worldfare truck, I had to snap a photo of this. SAG (Screen Actors Guild) - a blast from my bast. I may even still be a member.

Lunch is not over. There's still dessert. Silly you, and you thought I started this post with dessert! And so we were back in the limo (such a hardship) and on our way to Scoops.

If there is gelato-heavenly-perfection - this is it. It is no surprise to me that the owner Tai Kim is an artist (or in one review, it states a "former artist.") But that cannot be correct - for his gelatos are indeed a work of art. Silky-creamy-gooey-tangy-fluffy-milky-sunny-sassy-sweet. We were allowed as many samples as we wanted (a tradition) in his shop. As for me - I thought I was full. I was not.

Riccota-marsala-oreo? Really? Oh yes, definitely.

I settled on salty chocolate, pistachio-jasmine and goat cheese-basil. ("Really, Mom - goat-cheese basil?" asked my chocoholic daughter.) Truly, goat-cheese-basil. Tai Kim lifted gelato to new heights. His flavors soar. You soar. Don't go to L.A. without a visit to him. Scoops is located at 712 N. Heliotrope. Why do I mention that? Because he wouldn't let Bertolli Foods pay. It was all gratis. Next time I am in L.A. (and there will be a next time), I shall pay. Mr. Kim is also known for his vegan gelato. You heard that right. Vegan gelato. It receives rave reviews.

Above: Scoops soar above the gelato - the way the gelato does on your palate.

Below: the artist: Tai Kim.

I continue to cook Rocco DiSpirito's new book Now Eat This!

`

Life has gotten hectic.

`

Salad Nicoise

Baby lettuce, hard-boiled egg, actual canned tuna in water, nicoise olives, blanched string beans, grape tomatoes. Sprinkled with a little vinaigrette. Three pounds shed. Thank-you, Rocco!
`

Rehearsing a wonderful ten-minute play for a festival, readying two plays for publication, writing a play for some wee ones and woke up to an e-mail stating, "Congratulations, your play Angel Kisses in Left Field" has won our "best" of the festival. The play is so new it's not even on my website yet. Spring has sweetly seeped into all phases of my life. I am wary of too much good fortune. But old enough to know when to savor and glow. I am glowing.

`

Disclaimer: Bertolli Foods did indeed pay for my hotel, transportation and meals. My reporting and opinions are always my own.

`

Next up: The Beverly Hills Cheese Shop and Rocco!

Bertolli's into the heart of L.A. - Farmer's Market & Rocco DiSpirito's pasta with vodka sauce

Bertolli Foods certainly planned well. After a breakfast feast where I ate enough to feed the family I left behind in Minnesota, we were off to the L.A. Farmers Market. It was established in 1934 - during the depression. A dozen local farmers parked their trucks on the field of a dairy farm - and voila! - L.A.'s Farmers Market was born.
`
I love the word "market." It is so specific - it is not "grocery shopping" or "food shopping." It is searching for fresh and local ingredients.

And okay - maybe a hat. But - a fresh and local one!

I brought home Vegetable Chips because... it just said "L.A." to me. The dried string beans are the best. My son likes the beets. No one's sure about the taro.

And brought home dried mangoes - because they don't sell them in Minnesota.

This is what my daughter wanted - the macarons. "Why didn't you bring home those," she asked a bit indignantly.

`

I went into Marcel's - an import store - mostly French. I am immediately compelled to look at every jar. I am a magnet to little verrines of olives, pimentos, pickled vegetables. I must gaze. I must touch. And then I heard squeals behind me. I had to look. Christine and Pat were chattering over the salt samplers. That's when I knew I was with the right "pack."

And we all bought some. My sampler contains Coconut black salt - for curries and fish. Preserved lemon salt for couscous, chicken, tangines and clementines! Genmaicha salt for pork, endamame and melon. Fennel pollen salt for roasts and grilled meats. And lavender salt for fish, flatbreads, tomatoes and desserts. We hit the salt jackpot. And I am an herb-nerd - I barely salt my food!

`

Meanwhile, more and more bloggers gathered into the store. Artisan chocolate was debated. Jenny from Zucola group was lugging a huge bag filled with waters. The bag was half her size. She was able to get rid of most of them in Marcel's. Grateful bloggers warmed by the sun and cooled by the water. Happy utterances filled the air - not for a Hollywood star - but for little jars of flavor.

`

We went back into the light - my camera was fussy. It had been in the dark with me all winter; it did not react well to the bright. But I did. I took over-exposed photos and soaked in the sun. I smiled. A lot. It felt good.
`

Our next stop would be the astonishing street food trucks of L.A. followed by the most amazing gelato concoctions from Scoops. This Italian cook was in the midst of a journey of taste. Of sweet, of fiery, of tang.
`

Before I leave, take a look at Rocco Di Spirito's Penne with Vodka Sauce (sans vodka, sans cream). It's from his cookbook Now Eat This! and oh yes, you must try this! It uses bottled sauce and is not from scratch - and I am a "from scratch" cook, but these days - I am directing a play, editing a different play, writing still another play and my children's theatre summer program starts soon - so some fast meals that are not fast-food are in order. And you can always use your "from scratch" tomato sauce for this.

`

Rocco recommends Greek yogurt - but I had Stoneyfield in the house so I used it. Gather 1/2 pound (so, shoot me - I used a pound - there is no way 1/2 pound would feed my family of 4) of multi-grain or whole wheat pasta - I used Ronzoni - they finally came to MN - the dried pasta of my childhood. A container of non-fat Greek yogurt. A fistful of basil and bottled marinara sauce. (He recommended his low-fat sauce - I used - what else - Bertolli!).

Cook pasta according to package directions. Warm the tomato sauce. Add some dried red pepper flakes. (I forgot to mention that.) Simmer 8-10 minutes. Put a ladle of the warmed sauce into a bowl with the yogurt. It tempers the yogurt and so the yogurt will not curdle when added to the sauce.

Chop or shred your basil. I love that it's May and basil is back growing in my yard,

Add the yogurt-red sauce mixture to the simmering tomato sauce. Looks just like the creamy version doesn't it? And as Rocco notes - vodka is a tasteless liquor - so you do not miss it in the sauce.

Mix your penne with the sauce. Cover it with the shredded basil. Don't be afraid of grating a hefty dose of Parmigiano Reggiano (I know, I do go overboard with cheese - I am part mouse) - but really it is pretty low fat.

Serve. And savor. My family all thanked Rocco - telepathically of course.

Thanks for joining me on the Market Tour. I have very much appreciated your good wishes. Next up, I will cover the astonishing bloggers I shared my trip with and the street trucks and gelato - truly a dessert from the gods. Part 1 of Into the Heart of L.A. is here. Some beautiful photos of the trip can be found at Mille Fiori Favoriti, The Picky Palate and Kevin and Amanda.

Bertolli Foods did pay for my entire trip (meals, transportation, hotel) and if you know me, you are well aware that all opinions and reporting is very much my own.

Bertolli's Into the Heart of L.A. Festival of Flavor

L.A. Home of palm trees, light and extraordinary food. Bertolli Foods brought five bloggers and five of their readers to enjoy a Flavor Festival - utilizing fresh, local ingredients in the same way Italians do. When Rocco DiSpirito was asked why the food is so extraordinary in Italy, his answer was simple.
"Usually, nothing comes from more than ten miles away. Food is not trucked in from around the world. It's local and fresh."
`
And so my Culinary Tour of L.A. from Bertolli Foods begins.

I found myself on an exquisite journey of chasing light, chasing aromas, palates, and emerging from a cocoon. Looking at the hills of Beverly from my hotel window and dazed at how this all came to be.

A wee bit raw from the loss of my father, missing his support and love mixed with three years of various challenges, I found L.A. had light to shine, light to spare and light to give.

(Photo from Pat from Mille Fiori Favoriti)

We were an eclectic group - from at least nine different states representing all the regions of the continental United States: an opera singer, an editor, marathoner, professional scrapbooker, photographer, playwright, recovering economist and retired nurse-turned photographer. The above photo is one of the few photos I have of us with faces....

`

Mostly we looked like this:

(Photo from Pat from Mille Fiori Favoriti)
`

Pat from Mille Fiori Flavoriti and I embarking on our adventure. Please visit Pat's blog - generous of heart and spirit, her blog unfolds the wonders of New York City not always prevalent on the tourist map. As the posts go forward, I will be linking to all the bloggers on the trip.

(Photo from Pat from Mille Fiori Favoriti)

`

And what an adventure it turned out to be. A whirlwind of flavors, a jostling of light, a luxury of luscious. The limo was not hard to take!

(Photo from Pat Mille Fiori Favoriti)

Bertolli had set an agenda of sweet, savory and delectable feasts. The day was a banquet. And as they say in Italy, "A tavola non si invecchia." (You don't age while seated for a meal.) Taking that literally, I youthened a few years on the trip.

`

I am dividing this trip into four posts - ending with the very gracious Rocco DiSpirito. (How can he not be gracious - he grew up in Jamaica, Queens - my hometown!) Dividing the posts is the only way to do the trip justice. I am the proud owner of two, autographed copies of Rocco's newest cookbook, Now Eat This! and I will be posting a recipe from the book at the end of each post. Pat generously brought me one as a gift and Bertolli kindly supplied me with one in L.A. My son has already confiscated the second one! From my samplings thus far, Rocco did not sacrifice one iota of flavor in trimming down the fat and calories. And in answer to Rocco's constant question, "No, I have not made the meatballs... yet."

`

First stop: breakfast at the Griddle Cafe.

Wooden counters, retro charm, a step inside a time machine to the past. Journeying backwards to go forward. Food does this. It links us to to our past, grounds us in the present and give us eyes for the future.

Someday I may write a play about the strangers in my blog photos... wondering about their stories...

But for now, shall stick to my timeline....

And drink some welcome and much-needed coffee.

I had the Manhattan frittata - smothered with cheese, a huge hunk of ham, tomatoes and a side of fruit. The meal could have fed ten hungry ranch hands. I dug in.

"Mom's French Toast" - the most popular item on the menu. Each portion could have fed Sicily.

We introduced ourselves and except while eating, never shut up!

Representatives from Bertolli and Zucola group explained their passion for their brand. (The care of using fresh ingredients, making sure the pasta is al dente, giving a taste of Italy to the busy cook.)

And we dug in. All was quiet for a few minutes. Then the clattering of coffee cups, the laughter, and the stories began. As someone immersed in my own cocoon of woven stories, I was beginning to see my way clear. My time with the computer, my immersion in Dicken's London, NYC's 9/11, the Village of the Brothers Grimm - I had not interacted with the present for awhile. In-between sips of coffee, there was reflection. In-between flavor-bites, there were budding friendships.

`

And after breakfast, we were on our way to L.A.'s oldest Farmer's Market. Back chasing the light. Finding new flavors, sampling the city. Embarking on a journey of tastes, rediscovering what I always knew - each journey is always personal.

Rocco's Tortilla Soup: (from Now Eat This!)
Rocco also makes homemade tortilla strips. But you need to buy the book - I cannot "tell all." I used more tomatoes, more broth and more chicken (which I poached). Peppered with some chipotle chiles in adobo sauce (good for you! increases metabolism, lowers cholesterol and blood pressure), this soup is packed with flavor and comes together very, very fast.

`

Serves 4:

2/3 cup low-sodium chicken broth

1 cup fire-roasted, diced tomatoes

2 chipotle chiles in adobo sauce, chopped fine

2/3 cup hot, fresh salsa (I'm a wimp, I used mild - but locally made!)

1/2 cup fresh or frozen corn kernels

1 cup shredded, cooked chicken breast (from a grocer's rotisserie is fine)

salt and freshly ground pepper to taste (I did not use either)

1/2 ripe Hass avocado, sliced

1/3 cup chopped cilantro (I am odd about cilantro and used Italian parsley)

`

Combine broth, tomatoes, chiles, salsa and corn in medium sauce pan. Bring soup to a boil over high heat. Turn heat down to medium-low, simmer for 8 minutes. Stir chicken into soup (I simmered another few minutes. Salt and pepper to taste and serve. Top with sliced avocado and fresh cilantro.

`

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." - J.R.R. Tolkien. And so it would.

`

Tomorrow: Farmer's Market
Disclaimer: All of my transportation, hotel and meals were paid for by Bertolli Foods. The reporting and the opinions are my own.