tiffin unboxed

Hello reader.

Let me wish you a very happy 2014. It's hard to believe we are one month down already.

In order to streamline this blog, and make it easier to find and discover, I've relaunched it at a new address: tiffinunboxed.com

Should you be receiving this message, you have somehow not been automatically redirected to the new URL. Please note the new address and update bookmarks as needed.

If you are subscribed to an RSS feed, nothing will change. You will continue to receive new posts. The only difference is that the previous site address will not be updated with new content

Over the past 2 months I've been implementing many lifestyle changes, some intentionally and some that just came up unexpected. More on that later.

As a result I've realized that in order to continue delivering with the quality and frequency I'd prefer, which I've slowly getting farther away from, moving to more of a micro-blogging format makes more sense. Easier to write and easier to read.

If the topic and passions warrant, there might still be some long, detailed, image heavy posts. However, instead of piling my electronic folder full of topics and ideas that I have not yet found time to turn into posts, or keep deferring because they are not as timely as they once were, I'd love to more quickly get the ideas out.

As always, thank you for reading. When I began the blog in 2010 I never expected to exchange ideas with readers and still enjoy blogging so much. Your comments and feedback are always welcome.

Cheers!

"One key ingredient. Nine courses. Twenty-five spots. My dream little restaurant."





One of the ultimate table favorites was the comfort food plate of Snake River Farms Beef, with a melt in your mouth beef cheek perched on top of a crisp potato cube, broccoli, rosti and rutabega. The dollops of citrus sauce shone through this flavorful plate of food.

Even when you think you are way past nine courses, a most elegant parade of cheese and desserts come out - Abbaye de Belloc cheese, citrus mostarda, semolina crackers, warm freshly baked orange madeleines with salted caramel and a gorgeous blend of dulcey cremeux, lemon curd, yuzu sorbet and hemp tuiles.

The vintage tableware, including a few pieces from his grandmother throughout the space, adds a colorful touch to the expected white plates.

There is a lovely sense of simplicity in not having to choose from a menu, and its beer and wine (no cocktail) choices. After the meal the menu is brought out to you.

We lingered for some time enjoying the ambiance of classic furniture, stunning peonies, the Vegemite jar on the shelf and the wonderful staff, before ending a superb evening.

For reservations, click here.

Many of my previous posts attest to the fact that I adore seafood. Over the past 6 months or so, I encountered a couple of truly inspiring and mouth watering preparations.

In short, here they are.


The Scratch Bar - Green Mussel and Sea Urchin Sake Shooter

This little shot glass holds a citrusy sake fluid and a skewer of green mussel, pickled onion and a touch of chili. They walk you through the fact that it's a two hand process to bite the mussel, drink the shot, then you get to scoop up a glorious mixture of sea urchin and avocado cream.


Trattoria Neopolis - salmon crudo

I've been to this place a couple of times simply for this amazing couple of bites of salmon. It's sashimi grade rich, fatty salmon with a very refreshing citrus, herb, onion, olive oil seasonings. The fish is then sprinkled with sea salt crystals.



The setting is very charming as well, especially the front patio and the bar.


Cousins Maine Lobster - Lobster Roll

East Coast style seafood "shacks" have definitely been in vogue in the LA dining soon this past year. But quite some time ago this place opened up a pop up restaurant in Pasadena, sharing the space with Live Mixx Lounge.

Their lobster rolls are juicy and naturally sweet. Sadly not too big, they are gone in a couple of bites.


Daisy Mint - Spicy Catfish Salad

Now my third Pasadena area recommendation kind of demonstrates how the area is coming into its own in terms of food. This salad is a knockout for catfish lovers.

Two generous fried catfish filets come tossed with julienned green apples, shallots, scallions, cilantro, heaps of cashews, in a spicy lime dressing. It hits ever flavor and texture. A jackpot dish!


It washes down great with their Lemon Thai Tea, a great alternative to lactose sensitive Thai Ice tea lovers.

Coni'Seafood - just about everything!

Pictured from top, clockwise: Smoked Marlin Tacos (just like those in Baja California), shrimp in butter sauce, Ceviche marinero (with mangos and shrimp in Worcesteshire sauce), Camarones a la Diabla, shrimp Aguachiles.

You can really live out all your shrimp fantasies here, in this Mexican seafood paradise in Inglewood, with so many delicious takes on it. The butter rice, chips and tortillas are even top notch as is their famous Pescado Zarandeado (grilled Snook fish).


Sushi Roku - Chirashi Premium bowl (lunch only)

What is any seafood roundup without sashimi? This gorgeous bowl is off menu and served only during lunch. In fact we had to ask the Manager for it. It is pricey but worth it. The edible flowers add so much beauty to the captivating bowl including fresh fish such as bluefin tuna, toro, Scottish salmon, amberjack, sea bream, sea urchin, marinated salmon roe, tamago, shrimp, octopus and snow crab leg.

For a long time I've been wanting to write about Racion, a charming French/Spanish Basque region with California twist restaurant in Pasadena. As of the last couple of years Pasadena has really come into its own food scene.

It used to be a given that I'd have to go out of area to enjoy interesting food. Although a fair share of chain and corporate style restaurants remain, there are definitely more choices for the foodie.

While not everyone has been raving about Racion, in my two meals there, I've had no complaints. Mind you, I am no expert in Spanish food, but have been to Spain more than once and tried the real thing.

For starters, their sangria boasts a beautiful burgundy color and depth of flavor - fruity without being too sweet.


On my first visit with a larger group, they brought out these amuse bouches of fresh trout on thin toasty crisps.



The menu is divided into Pintxos (small snacks served on house made bread), Manos (bar snacks), Tenedor (tapas to share) and Cuchillo (raciones to share).


The setas consist of white bean puree spread on toast, topped with wild mushrooms cooked in sweet sherry and fresh herbs.




One of the very enticing and popular dishes is the duck sausage-stuffed squid, brava sauce, squid ink sauce. It packs a lot of flavor and color.




The fideua negra did not impress some of my dining partners, but for a classic dish with a California twist, I enjoyed it. They do not claim perfect authenticity.

The buttery fideua was composed of Spanish pasta, mussels, poached quail egg and baby squid. Everything blended in so you could not see everything, but could certainly taste it.


Finally, another one of my favorites, the paella deconstruita of crispy prawns, lobster rice, bouillabaise really allowed tasting and enjoying all components separately. On the current menu, I believe it's called arroz con gambas.

I personally prefer risotto and biriyani over paella as far as rice dishes go. This light version with plenty of caramelized, griddled rice brought out lovely brininess, crunch and broth. It streamlines the dish in a clever way.

These dishes illustrate the style and some highlights from Chef Teresa Montaño's menu of several months to possibly a year ago. The menu does change often and may not include all these dishes, but there are some mainstays. The lunch menu pares things down to tapas mainly and the dinner menu also offers cheese, charcuterie, desserts and other items not covered here.

Overall, Racion, at the spot of the former Tre Venezie Trattoria, a very popular Italian restaurant, stands as a solid meal choice in Old Town Pasadena.

Besides the vibrant folk art inspired by Day of the Dead, a Mexican holiday honoring departed loved ones, I've never partaken in the many celebrations. This year the time came to finally experience an L.A. annual institution of Dia de los Muertos at the legendary Hollywood Forever cemetery.