Traveling Taste

The Pikey Café & Bar is located in Hollywood and opened its doors on Easter Weekend 2012.  They occupy the old location of the Horse & Carriage, an old style British pub that was long past its time.

The Pikey has picked up the torch and I have to say, Los Angeles has a proper English Pub with nothing that you could not want.   The menu is peppered with House Made Pastry, Eggs, Salads, Small Plates, Large Plates and side orders.  What’s a treat is in the kitchen Chef Ralph Johnson from the Spotted Pig in New York running the kitchen at The Pikey.

The food is English in nature, but has that California freshness to it.  The food artsy of the English are unmatched in my personal opinion.  I was blessed to be co-raised by my mother’s English mother (my grandmother) who was a very talented artist and gastronomic expert.  I remember stories of many who wanted to open a restaurant with her in the kitchen, but only my grandfather and family were blessed to eat her amazing food, so I know what the power of a great English Cook can do first hand.

Today I’m reviewing the Char-Grilled Beef Burger with Bandaged Cheddar, Tomato & Worchestershire Aioli.

I know it must be strange to order a burger at a English Pub, but on Father’s Day 2012 I’ve already had the tasty pleasure of consuming if not devouring their Fish & Chips with Romaine & Tartar Sauce.  The portion of Rock Cod was plentiful.  Just that perfect batter, crisp to the taste with the fish within, bright white, light and fluffy that just melted when my fork touched it and the seasoned chips were delicious.

Upon receiving the plate for lunch, I was presented with this wonderful simple plating of a burger on a Challah Bun from Eliat Bakery that was so soft, if I didn’t have a burger, I would have asked for a side of preserves and that would have been dessert!  The ground beef came made to order well done, the Bandaged Cheddar was thinly sliced to perfection, as this cheese can be over powering if you use too much (as so many have done before).

The first bite, the Challah bun melted in my mouth and my taste buds were instantly greeted with the Worcestershire Aioli sauce then the meat.  To my surprise the tomato was a perfect balance of firmness yet it melted.  Overall I’m not a fan of tomatoes in a restaurant as people never take the time to properly prep them to be used and always leave a metallic taste in my mouth but not this one, Chef Ralph Johnson not only properly prepared it to be consumed, he might actually make me a fan of tomatoes in a restaurant once again.  The finish, the after taste once you swallowed this delicious burger was the Bandage Cheddar, it danced in my mouth like a reel you would hear at a pub one late night.

The chips are superb!  I found out that they are hand cut and are cooked only a culinary genius would do, a technique that requires you to blanch the potatoes, quick fry before they hit the deep fryer.  What you get is a perfect chip that holds its form when dipping and eating.  They have a balance of crispy on the outside, slightly crunchy on the edges and yet soft and supple within.  They also come pre-seasoned with a balance of salt & spices that honestly rarely need anything on them.  Since I was feeling very English, I asked for a small portion of mayo, but what they brought me was something else altogether.  A mustard & Aioli blend that frankly they should bottle and sell as a side condiment.

Overall, I give the burger an A and that’s saying a lot for a British Pub that’s running a gastronomic kitchen!  I know when you come to a pub, a burger generally is the last thing you would think to order.  I’ve eaten my fair share of burgers being a native to the Los Angeles area, and for $14.00 you get more then your money’s worth for lunch.  I have to say I’m quite content that even thou I have room for dessert, it’s truly not necessary (and that’s saying something)!

Do yourself a favor, on the weekends, they’re open for brunch, weekdays they’re open for lunch, and every night they’re open for dinner seven days a week.  Last call for dinner is 1:30 a.m. so those of you in the studios, this is an idea place to hit after a long day at work.

Our next article will be about the Pikey’s Bar, there’s so much to talk about, and I have to split this article in two!

Remember, enjoy life & eat well,

Geoffrey Schumann

Hello all,

I’ve been invited to the blogger’s lunch at The Pikey today, so I’ll have a new article for you by this afternoon! In the meantime, please enjoy my first blush yelp review of what I thought of them, when my family went there for Father’s Day 2012 just recently:

I’ve eaten at just about every British pub in the Southern California and I have to tell you, they all are lacking. Sure each one might have one house special, however, outside of that, they just don’t hit the mark, however at The Pikey, it’s a bulls-eye!

The rock-cod for the fish and chips was thick, tender and just melted in your mouth; the batter was not hard but that perfect balance of crisp meets delicious. The Sunday Brunch specials are just dreamy, a full menu that would not leave you wanting and a desert menu that you have to just leave that little bit of room for, after all who wants to miss dessert?

Lets talk about the bar, as pub’s go, you expect the standards, which The Pikey more then covers, but lets remember, you’re in California, so when I asked for what hard ciders they had on hand, in the 750ml bottle they offer Julian, yep, you’ve guessed it, as in Julian, CA the apple capital of California (and a superb, sweet, crisp hard cider). Now if the main bar room is full, there is an second full bar in the back of The Pikey (as most pub’s only have one).

Bottom line, if you’re from here, or over the pond, and you want that Pub experience and fine English dining look no further, The Pikey has it all.

Hi everybody,

Sorry about the lack of posts, life kinda got in the way.  Currently I have a wealth to share with you, and you’ll expect to see some major changes.  The site is due for a overhaul, from a face-lift to bringing in more features then before.

Some of the things you’ll get to look forward to are:

• A new site theme
• My reviews from travelingtaste.yelp.com
• A new section called Eat What You Cook
• New concepts in:
  • Cooking
  • Grilling
  • Baking
  • Spice Blending:
    • Rubs
    • Seasonings
    • Making your own seasoned oil
  • Soul Food Fusions

and the list goes on and on.

I thank you for keeping in touch and asking the questions.  Please forgive any dead links or sub-sections not quite ironed out yet, we’re growing, expanding and updating.

In the meantime, enjoy life, summer is here, time to break out the grills and enjoy our Southern California’s wonderful weather.

Best,

Geoffrey Schumann

P+ 7

Serves 8

What you’ll need

1. BBQ Wood Coal (I prefer Best of the West® Mesquite Lump Charcoal myself)
2. BBQ Grill (I love my One-Touch® Gold 18.5″ Weber grill)
3. BBQ Grilling Tongs
4. Lump Charcoal Chimney (to pre-light your coal) I love my Rapidfire® Weber Chimney

Ingredients

• 1 cup(s) Follow Your Heart Grapeseed oil vegenaise
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 1/4 tsp ground cumin
• 8 small eggplant(s), cut the green part off, cut at the top, wash.
• 1 tsp Lawry’s® Seasoned salt 25% less sodium

Instructions

1. Clean your eggplants, cut off the green top, set aside.
2. In a mixing bowl, add the grapseed oil, garlic, onion, salt, pepper, cumin and seasoning salt, mix till all the dry seasonings are mixed well into the oil.
3. Using a sauce brush, you’ll want to “paint” the sauce onto the eggplants.
4. Fire up your wood-coal grill, make sure the grate is hot, and place the eggplants on the fire. As you turn the eggplants every 3-5 minutes, continue to brush on the sauce.
5. You’ll know you’re done when the eggplants are soft to the touch. Set in a bowl to drain off any excess water, and enjoy. I eat the whole thing… makes a wonderful way to enjoy your eggplants.

Servings 16

4 p+

Ingredients

Instructions
18 cup stock pot
Place your chopped carrots and parsnips on the bottom, high flame,
add 4 cups of water.Add your chopped meat (washed), then layer the the rest of your veggies on top. Add one bottle/can of your fav Ale (Using Speed Racer 5), low flame for 5 hours, stirr every hour.

Makes 10 Servings

5 p+ per serving

What you’ll need:

• 3 lbs. of ground chicken breast
• Aluminum Foil
• Sharp Knife
• Cutting board.
• Outdoor BBQ Grill & hot coals
• Spice Base:
• 3 tsp. (15ml) Sumac
• 3 tsp. (15ml) Garlic powder
• 2 tsp. (10ml) Onion powder
• 1 tbsp. (20ml) Cumin
• 1 tsp. (5ml) Ground Black Pepper (fine)
• ½ tsp. (2.5ml) Celery Salt
• ½ tsp. (2.5ml) Kosher Salt
• ½ tsp. (2.5ml) Fresh Red Pepper
• ½ tsp. (2.5ml) Ground Turmeric
• 1 tbsp. (20ml) Sweet Basil
• 1 tsp. (5ml) dill weed
• 1 tsp. (5ml) Oregano
• 1 tsp. (5ml) Lawry’s Seasoning Salt

Directions:

1. Start the BBQ, heat the coals to red/white hot, place grill on top
2. Mix in the spice base into the 3lbs of ground chicken breast.
3. Put a generous ball of the spiced ground chicken breast on a large slice of Aluminum Foil.
4. Fold the Aluminum foil into a pouch, remembering to fold the edges a few times.
5. Press the pouch flat.
6. Add to the grill, flip every 5 minutes.
7. Cook till done.
8. Remove the Aluminum foil, with a sharp knife and cutting board, cut into thin slices.

Enjoy.

Ideal for soups, stews, salads.

This is a tandem cooking experience.

You’ll be using your 20 cup stock pot & 18 cup crock-pot.

This will yeild about 30 servings, at 4+P per serving.

You will need:

1 cup(s) canned kidney beans

6 small radishes, peeled & diced

12 medium summer squash, Italian, Mexican, peeled and sliced

3 small spanish onion, diced

3 cup(s) whole uncooked white potato, cubed, boiled

3 3/4 pound(s) mushroom(s), cleaned, stems removed, sliced medium

8 medium tomato(es), fresh off the vine, wahsed and cubed.

2 pound(s) cooked turnips, Fresh, washed, peeled, cubed.

1 pound(s) raw parsnips, cubed, Washed, peeled, sliced.

1 cup(s) Carrots, Washed, Peeled, Sliced

2 cup(s) canned broadbeans, drained, washed

3 pound(s) beef stew, Washed, seasoned

1 pound(s) celery, Washed, cut into 4″ length

2 can(s) or bottle(s) Irish Ale

Instructions

In a crockpot you’ll add:

1. Celery on the bottom

2. Turnips

3. Radishes

4. Parsnips

5. Carrots

6. Stew Meat

You’ll add two bottles of Irish Ale and 2 cups hot water.

Season the meat with:

1 tsp. Garlic powder

12 turns of cracked black pepper.

A dash of MSG-FREE Seasoning Salt (your choice).

3 pinches of salt.

Allow the Crockpot on low to cook for 5-6 hours.

About 2 hours before the crockpot is ready,

start the stockpot.

In a large stockpot on the stove add:

1. Parsnips

2. Onions

3. White Potato

4. Squashes (Italian & mexican)

5. Mushrooms

6. 1lb of meat

3 pinches of salt

8 12 turns of cracked black pepper

18 cups water

Stir on occasion. Cook until potatoes are soft, meat will be done by then.

Combine the two pots,

Enjoy.

Something nice to fill the tummy on a gloomy day.  Rich in fiber, serves about 20 people and is only 7 P+ if you’re on the program

Ingredients

12 serving(s) Springfield Blackeye Peas

10 serving(s) Ralphs Tomato Paste

12 serving(s) Ralphs Stewed Tomatoes Sliced

1 tsp Classico Traditional sweet basil

1 tsp white pepper

1 tsp Durkee Ground Cumin Seed

1 tsp kosher salt

1 tsp black pepper

1 tsp ground thyme

1 tsp ground tarragon

1/2 tsp paprika

1 tsp ground oregano

1 tsp dried marjoram

1 1/2 tsp garlic powder

1 tsp dried dill weed

1 medium scallion(s)

1 medium red onion(s)

1 medium raw onion

1/4 cup(s) olive oil

6 serving(s) Ralphs Original Marinara

2 pound(s) Carrots

26 serving(s) C&F Large Limas

Instructions

Soak all the beans together for 6-8 hours, drain and add to a pot to boil for about 30 minutes. Let stand in the hot water (fire off) for another 30 minutes. Drain and re-add back to the stock pot.

Chop the Onions, Scallions and lightly carmalize them in a wok (or tall pan) When they start to turn translucent, add the spices and finish the carmalize, then add them back into the stock pot.

In the same wok, open up the four cans of stew tomatoes, You’ll want to add 1 can of water from the tomato paste into the wok. Heat to a low simmer for about five (5) minutes, then add them to the stock pot.

In the same wok, now add the Marinara and tomato paste, heat to a low simmer, add this also to the stock pot.

Add your cut & shreaded carrots to the stock pot at this time.

Add the olive oil and mix everything together.

Allow to simmer on a low flame for about an hour (mix every 15 minutes)

Enjoy.

Here’s another Stock-Pock/Slow Cooker that you’ll just love to share.  I just made this last night (1/29/11) and it makes 18 cups.  As you all know from a previous post, I’m working on loosing weight, and have joined the Weight Watchers Points Plus program.  I’m taking what I know, and learning how many Points Plus its worth, so I can enjoy my food, and still loose weight.  If you follow my notes.. Know this tasty treat has a “P+value of 5″ per serving.  I hope you find this dish as filling & hearty as I do.  Please note, this is one of my many creations, the point value that I listed, is using their food builder (where you add your stuff, and it tells you the points, per serving).  Obviously, if you are concerned, either log in to “your” account, or join, its a wonderful tool to use.. and re-check my numbers.  Otherwise, I hope you enjoy this wonderful meal

Ingredients

1 1/2 pound(s) cooked winter squash, chopped. 1 cup(s) radishes, chopped 2 cup(s) tomato(es), quarted 1 1/2 pound(s) cooked celery, cleaned and chopped. Stalk only, not the top nor t 1 1/2 pound(s) mushroom(s), washed, cleaned, chopped into slices 1 pound(s) cooked new potatoes, Blanched, Quartered, Salt, Garlic, Herbs, Roasted 1 1/2 pound(s) cooked lean ground beef, washed, made into small balls, or broken up into s 1 1/2 pound(s) raw parsnips & carrots, cubed, Peeled & Cut into rounds 4 cup(s) Emeril’s All natural beef stock 1 can(s) or bottle(s) Grolsch Amber ale

Instructions

Peel Parsnips, Chop into small rounds. Clean & Chop Squash. Clean & Slice Radishes. Wash & Quarter Tomatoes. Wash & Chop Celery (throw away the top/bottom) – only the stalks. Add your Beef Broth & 1 can of amber beer, also all your other ingredients into your stock-pot/slow cooker and set to low. I use an 18 cup model myself. Allow to cook on high for 1 hour. In a seperate pot, blanch your golden potatoes. Remove, let cool, quarter and place in a roasting pan. Add corse salt (I prefer Mediterian/Spain), Add your preference of herbs & spices & 1 sweet onion diced. Broiler on high, times: 5min to check color, 9 min to roast, additional time might be needed, use your best judgement. Take out, allow to cool. After 1 hour has passed on the Crock-pot, add your 80%/20% lean meat, cruble 1/2 of it, spread it around, the other 1/2 make into balls, cover and re-cook on low for 4 hours. Then take your Mushrooms, slice thin, and allow to cover the entire top of the crock-pot, re-cover and allow to continue to cook on low for the next 10+ hours (or overnight). Add a few peices of the roasted potatoes in a bowl, about 3-4 peices, and 1 cup of the crock-pot mixture. Makes for an “anytime” meal in my book!

This dish when properly created, will give you 16 small eggplant shells.  I currently am on WeightWatchers, as this cook wants to drop some pounds.  The best part is, this dish, only is 8 (PlusPoints), its easy to make, filling, and you will have plenty.  Its also ideal if you’re throwing a party, and want a healthy alternative to chips and dip.

What you’ll need:

How to make it:

1) Preheat the oven to 350
Heat half the olive oil in a large based frying pan and cook the eggplant for 8-10 minutes (or until golden brown). Let cool a moment, and remove the center flesh, leaving a little and the skin intact. Chop the remaining flesh and set aside.
2) Heat the remaining olive oil in the same frying pan, and cook the onion over medium heat for 8-10 minutes, until translucent. Add the garlic and cool for another minute, then the tomato, oregano, thyme, basil, and cinnamon, reserved eggplant flesh and salt/pepper to taste.
3) Place the eggplant shells in a large oven-safe dish and fill each with the tomato mixture. Add the juice of 1 lemon over all the eggplant shells.
4) Cover and bake for 30 minutes, then uncover, add the cooked ground meat (in the same frying pan) to the eggplant shells, about 16 shells in total. Re-bake for another 10 minutes.
**If Desired**
Julian peel 2 (of each) Zucchini & Yellow Squash, bake at 225 for about 15-30 minutes, then broil 5-15 to give it some proper color.

Use as garnish.

Serve at room temperature.