Restaurant Review: Lucifers Pizza

This is a review of Lucifers Pizza, 1958 Hillhurst Ave, Los Feliz, CA

It wouldn't be Halloween if I didn't dine with the devil. Well, okay, not the fallen angel himself, but a restaurant named after him. Satan would approve of this trendy-upscale pizza establishment erected in his honor. Walk inside and you are immediately taken to the underworld--dim lighting with black walls and dark-stained wood furniture complete the urban-goth aesthetic. This is not to suggest the decor isn't inviting: While you can order your food to-go, people prefer to dine in and down a few cold ones while they're munching on the yummy culinary offerings of Hell.

The food wouldn't be satanic enough if it wasn't as hot as fiery Hades, so you can order your pizza four ways: Blazing, Fiery, Medium, and zero. While there is a no-spice option to appease boring palettes, in my opinion, if you can't take the heat, well, get out of Lucifer's kitchen. They offer two different styles of pizza: their Upper Crust Pizzas (which are more "traditional Italian") and Damned Good Pizzas. There are so many varieties and topping combinations to choose from it took me forever to decide which gourmet pizza I wanted. If you're vegetarian, the Veggie Supremo comes loaded with delicious veggies sure to fill you up. They even have gluten-free dough and vegan cheese, on request. Topped with feta, sun-dried roma tomato, basil pesto, olives, red onion, green bell pepper, mushrooms & arugula, it's basically like eating a salad on top of some bread (so it can't be that bad for you, right?).

Like I said, it was really hard for me to decide what I wanted, in the end I went for the Greek Lamb and Rosemary. Its got lots of goodies on it like lamb, caramelized onions, feta cheese, kalamata olives, rosemary, garlic, lemon pepper & chopped parsley. Forget the boring cheese and pepperoni, it's not everyday you get to say you had lamb on your pizza. I also got an order of their sweet potato fries (which are tossed in HONEY!) and their tossed salad, so I can feel less guilty about this experience.

I was very impressed with the salad, it is not like one of those scary, sitting-in-the-display-case-for-two-days salads, the kind you'll find at many pizzerias. They used fresh mesclin greens, which I love over the typical chopped romaine because meslin greens add color and variety to your salad. The balsamic vinaigrette was yummy, and the cucumbers were equally delicious, but I did not like the tomatoes. I guess I've been spoiled lately with these heirloom tomatoes I've been eating from the farmers' market, but hey, if you're not going to do the tomato justice, don't use it at all. That's my two-cents.

Their honey-tossed sweet potato fries were THE BEST FRENCH FRIES I HAVE EVER HAD!!! I am not exaggerating here. I've had gourmet fries before, but honey-sweet potato fries? Come on, that's genius! The fries were perfectly crisp, you get that first kiss of sweet from the honey on the outside, then the full dolce effect kicks in when you bite into these bright-orange beauties. Seriously, come here for the pizza, and always order the fries, you won't regret it.

When the pizza arrived I was so excited. The pie was gorgeous, all the toppings complimented the pizza perfectly, it was an edible work of art. One bite and I was whisked away to a small Greek village along the shores of the Aegean Sea. The lamb, rosemary, and olives melded together so beautifully on my taste buds. Lamb is such a great topping for pizza! While the first bite might have taken me on a tour of Greece, after some chewing the fiery-chile spice brought me straight back to Hell. The spice honestly was not overpowering for me. This is definitely a piquant pizza, but it didn't cause a gastrointestinal nightmare.

If you're tired of the same old boring deliver pizza offerings, make a deal with the Devil: head to Lucifers! This pizza is sure to cure mundane-pie syndrome.

I could definitely get used to Hell.

Warm your whole body with this Hot Chocolate recipe!

     Last Thanksgiving I escaped the cold chill of Boston for the Mediterranean kiss of Barcelona. It was my first time in Spain, and I fell in love instantly. Barcelona is a beautiful city, from the architecture of Gaudi to the culinary bounty of the Mediterranean Sea, this city has a lot to offer.
     My friend Laura and I spent our day walking around the old city, the warm sun over our heads. We came across a gelato shop, the counter filled with so many varieties of cool creamy goodness. After much sampling, we decided on a very unusual flavor- chocolate picante, or spicy chocolate. The flavor was magnificient, at first, you get the chilling of the gelato, the sweetness of the chocolate...then as it melts away, the heat from the peppers really kicks in. It was amazing.
     So last night I had the craving for something sweet. I had brought home some hot chocolate mix from work, and I decided I would recreate a little bit of Barcelona in my LA apartment. This sweet, slightly spicy hot chocolate with satisfy your sweet tooth and warm your whole body. It's the perfect compliment for chilly nights. One sip and you'll be making this all the time.

Picante Hot Chocolate 

You'll need:

• 3 cups 2% milk
• 3 Tbs. hot chocolate mix (I prefer Silly Cow Farms)
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
•                                          Good pinch cayenne
•                                          Small pinch nutmeg

Instructions:

1. Heat milk and vanilla extract in a small size pot over medium-low heat: milk should be hot, not boiling!

2. As milk warms, slowly combine with hot chocolate powder. Stir with a whisk to remove all lumps.

3. Add cinnamon and chili powder, whisking vigorously to fully incorporate.
4. Garnish with whipped cream and cinnamon, if desired.

Foodie Events: Learn about beekeeping, wine pairing, and local food at Artisanal LA!

I had no idea this event existed but when I was reading Pat's blog at Eating L.A. and came across this post I instantly knew what I'm doing this weekend. Come to the Cooper Building in downtown Los Angeles for what is sure to be an epicurean's weekend in heaven. Learn how to cook with artisanal pumpkins, taste sustainable caviar, and indulge in fabulous wine and special micro brews. With so many events crammed into 5 hours each day, how will you have time for it all? Tickets are $10 online presale and $15 at the door.  I can't wait!

Saturday, October 23rd ·

12p: Chef Jonathan Rollo, Greenleaf Gourmet Chopshop

Using Local and Seasonal Produce (Demo)

1p: Woolly Pockets

Simple One Container Kitchen Herb Gardens (Workshop)

1p: Local Honey Panel

Local Beekeeping w/Backwards Beekeepers, Feral Honey & Bee (Panel)

2p: Chef James Overbaugh, The Peninsula Hotel

Growing and Cooking with Artisanal Pumpkins (Demo)

2p: Vanessa De Vargas, Turquoise

Setting an Eco Table (Workshop)

3p: Christopher Klapp & Chef Ben Bailly, Petrossian

Sustainable Caviar (Demo and Tasting)

3p: Tara Kolla, Garden Guru, Silver Lake Farms

Urban Farming: How to Grow and Cook with Microgreens (Workshop)

4p: Lindy & Grundy, Heritage Meats and Home Butchering

w/ Marissa Guggianna, Author of Primal Cuts (Demo, Tasting, Raffle)

5p: Laura McIntosh, Host “Bringing It Home with Laura McIntosh“

The Difference Between Sustainable & Organic: What’s More Important?

All Day: Common Thread Studio

Hand Sewn Egg Cozies (Workshop 12-2p & 3-5p )

All Day: Pumpkin Paper Crafts for Kids (Craft)

· Sunday, October 24th · 

12p: Chef Joseph Gillard, Napa Valley Grille

Biodynamic Wine Pairings (Demo and Tasting)

1p: Geri Miller, LA Master Gardener, mar’sel, Terranea Eco Resort

& Mixologist Blake Edwards, TheDrinkChef, mar’sel, Terranea Eco Resort

Garden Cocktail Infusions (Demo and Tasting)

2p: Melkon Khosrovian, Greenbar Collective

The Importance of Organic & Sustainable Spirits Practices (Speaker)

2p: Suzanne Griswold & Rachael Narins, Chicks with Knives‘

Perishable Pickle Shop: Pickling 101 (Demo and Tasting)

3p: Craft Beer Panel

Eagle Rock Brewery & Nibble Bit Tabby

Moderated by The Beer Chicks (Panel and Tasting)

4p: Lindy & Grundy, Heritage Meats and Home Butchering

w/ Chef Christian Page, Daily Dose

(Demo, Tasting, Raffle)

5p: Josh Simon, Co-Founder & President, Function Drinks

Growing a Local Food Biz in LA (Speaker)

All Day: Common Thread Studio

Hand Sewn Egg Cozies  (Workshop 12-2p & 2-5p)

All Day: Pumpkin Paper Crafts for Kids (Craft)

Additional guest speakers, chef demos, workshops and family friendly crafts will be posted closer to the event.

*Schedule subject to change

Visit Artisanal LA's website

Sweet & Spicy Pad-Thai Noodles with Peanut Sauce and Asian Veggies

 TRAVEL TO THAILAND FOR $2!

Okay, not really. If you can't catch a flight to the far east, bring the culinary joys of the orient to your home. This recipe for Asian-style peanut noodles is sure to please. Enjoyed cold, these noodles will take you far, far away--if only until your last bite..
Sweet & Spicy Pad-Thai Noodles with Peanut Sauce and Asian Veggies
You'll need:

• 2-3 heaping Tbs. peanut butter
• 1 Tbs. soy sauce, or to taste
• 1 tsp. Sriracha hot sauce
• 1 tsp. fresh grated ginger
• 1 tsp. agave nectar or honey
• 1 cup Thai rice noodles
• 1 cup assorted vegetables-  I used broccoli, snow peas, and green beans
• 1/4 cup water
• Dash of thinly sliced scallions, cut on a bias, for garnish
• Kosher salt
• Black pepper

Directions:
1.) Fill a large pot with water, place on stove on high heat until boiling. Once water is boiling, add kosher salt and the noodles, and cook according to package instructions. Have a colander ready in your sink. 
2,) While waiting for the water to boil, get a smaller pot and add 1/4 cup water. Place on stove on medium heat. Add veggies, season with salt and pepper, and steam until tender. 
3.) When noodles have finished cooking, drain in colander and cool noodles down with cold water. 
4.) Meanwhile, get a small mixing bowl and add the peanut butter, soy sauce, Sriracha, ginger, and agave nectar. Mix to combine. (NOTE: This sauce should be relatively thin but still creamy, add some hot water tablespoon by tablespoon to thin it out and make it easier to mix). 
5.) Get a large mixing bowl ready. Using your hands, squeeze the noodles to drain off excess water, place noodles in bowl. 
6.) When veggies are steamed, drain off excess water and run them under cold water to cool them down. When they are cool to the touch, add them in the bowl with the noodles. 
7.) Add the peanut sauce tablespoon by tablespoon into the bowl with the noodles and veggies and combine ingredients with your hand. (NOTE: Depending on your taste, you may not want to add all the peanut sauce to the noodle mixture. Sample a noodle to make sure it's coated to your liking) 
8.) When everything's mixed, put noodles stacked high on a plate, season with black pepper and garnish with scallions, and a dollop of sriracha on the side. 
9.) Eat, and enjoy!

The great thing about this recipe is that it's really versatile. You can change the ingredient amounts as you wish, adjusting to the sensibilities of your palate. The vegetables in this dish are totally customizable, just last week I made this dish with Swiss chard and beet greens instead, and it was just as delicious!
 

Downtown Culver City serving up seasonal beer, wine, food, and more at Oktoberfest TONIGHT!

     For those of you in the LA area looking to sample food and drinks for free, tonight's the night. Downtown Culver City is hosting Oktoberfest, the last of its Summer Block Parties series. Participating restaurants will be serving up food samples, microbrews, seasonal beers, and wine tastings. Author Leslie Marmon Silko will be having a conversation with Judith Freeman at the Culver City Central Library. Retailers are offering special discounts and goodies for tonight's festivities. If the perpetual rain doesn't bother you, come out to downtown Culver City tonight for food and wine!

Only 66 Shopping Days Left 'till Christmas!

The holiday shopping season is quickly approaching, and rest assured you'll be berated with Christmas charols in every retail establishment and television commercial from now until the holidays! 'Tis the season to wait-in-terribly-long-lines-at-Macy's-to-buy-an-ugly-sweater-for-Bob-from-accounting-because-he-got-you-something-last-year-and-you-didn't. But there are some perks to the holidays! If you're a foodie, now is the time to ask for that Kitchen-Aid stand mixer you've been oogling at for months but can't afford.

As a cook/poor college student, it's kind of hard to keep my kitchen stocked with gadgets. That's why I use the season to put together a kitchen wish list! This year, I desperately want a food processor. I can't tell you how many times I have wanted to make something but couldn't because food processors are needed. There's so many uses for them! They make soups, dips, sauces, pureed foods, bread crumbs, and so much more. Food processors are the heroes of the kitchen. When I was cooking for a restaurant in Cambridge, MA, I used the robo-coupe to make hummus, vinaigrettes, aiolis, and tabbouleh. With a food processor in my own apartment, the culinary possibilities are endless!

What's on your foodie wish list?

Eco honors: 2010 Environmental Media Association Awards

     The Environmental Media Association hosted its 19th annual EMA Awards Saturday night in Burbank, Calif. The EMA Awards honor those in the entertainment industry who raise awareness about environmental issues and promote green living.

     Media mogul Ted Turner received the Lifetime Achievement Award for his efforts to protect the environment. Up on the podium Turner stressed the importance of it all: "This is the greatest challenge that's ever faced humanity," he said. Turner owns ranches all over the United States, and is working to repopulate the once-endangered American bison.

     Producer Jeff Skoll accepted the Corporate Responsibility Award on behalf of Participant Media. The company produces documentaries and feature films that often advocate for issues and aim to inspire political activism and social change. Participant Media produced films like An Inconvenient Truth, Food Inc., Syriana, and Oceans. In his acceptance speech the former eBay president encouraged the media to continue producing movies with a message: "Entertainment can play an important role in creating a better world," he said.

     No surprise here: James Cameron's film Avatar  won praise in the Feature Film category. Speaking with this reporter on the green carpet., the director said Avatar alone will not inspire change: "Avatar created an emotional feeling on behalf of a global audience that we need to do something about what we're doing to the natural world," he said. "But it didn't tell them what to do...this is where other aspects of the media come into play to educate and to teach people what they need to do." In his acceptance speech Cameron said he can't wait to work on another film like Avatar. 
     
     Bones, 30 Rock, and Living with Ed were given awards in the television categories. While Disney studios swept both awards in the children's television categories. HBO documentary Gasland was honored in the documentary film category. Out on the green carpet Bones actress Michaela Conlin told me how the cast and crew of the show live green on set- "We try to eliminate waste and our crew does as well which is really great. There's a lot of dirty looks whenever you use a plastic bottle on our set," she said, grinning.

     At the end of the ceremony the message was clear: Hollywood must continue to flex it's muscle of influence and work to promote environmentalism and encourage people to take pride in their planet. But perhaps James Cameron said it best when he said "we need a global warming of hearts."

Making fun of Ina...part 2!

Ina Garten: The musical. Enough said. Enjoy:

Oh, Ina- We love to make fun of you

     I've been watching Food Network since I was a kid and after years of watching so many chefs pursue careers in TV, I can honestly say Ina Garten is one of my favorites. Ina is an epicurean who loves the good life. She lives in the Hamptons, drives a Mercedes, and purchases ingredients from those expensive specialty markets. If I could only have half of her class factor I would still be pretty damn classy.
     But while I love Ina, I also love to make fun of her. In her shows she always tells her audience they should be using "good" ingredients. "You want to add 1 cup of good dry white wine," or "this dish really needs a tablespoon of good olive oil," and maybe- "when baking, using good vanilla extract will make all the difference in your dish."  Point blank, Ina is a food snob. I guess your value-priced brand won't quite cut it in Ina's kitchen. The website Food Network Humor has a really great meme that pokes fun at Ina's holier-than-thou attitude. Here are two of my favorites:

Learning about organic farming in Llano, Calif.

     Saturday afternoon I left the hustle and bustle of L.A. for the solitude of Llano, Calif., a small farm town in the high desert an hour north of the city. The past couple of days have been gloomy in LA: persistent light shower and gray skies. As I drove north around the Angeles National Forest and into the Antelope Valley, the clouds slowly gave way to the warmth of the sun and bright, blue skies. This was the perfect day to pick apples.
      I drove into the mile-long dirt road leading to Brian Ranch U-pick Orchard and parked in the lot where I met a lovely woman named Felice Apodaca. Felice runs the orchard and a small recreational airport with her husband and their two dogs. Felice and I hopped in her golf cart where she gave me a tour of the quaint orchard. In season were apples, pears, and asian pears. The trees were busting with the vibrant color of ripe fruit, perfect to pick and eat on this warm day in the high desert.
     As we drove through the orchard, Felice and I talked about farming and the benefits of buying local produce. "The farmers' market movement in Southern California is just huge," Felice told me. "People want to know that they are getting a quality product. They are looking for taste and vitamins and nutrients and they want to make sure it's not over-processed. But taste is king, and I think taste has something to do with the nutrient value."
     As the tour ended Felice gave me a bag and invited me to pick as much fruit as I wanted. I roamed the orchard like a kid in a candy store, stuffing my bag with gala apples and pears. I think a pie is in the works.


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